Mixed Pickles.--1 gal. vinegar, sixpennyworth turmeric, 2 oz. black pepper ground, 2 oz. long ditto pounded, 1 oz. cloves pounded, 4 oz. flour of mustard, 3 oz. mustard seed, whole cayenne to your taste, 2 oz. ginger pounded fine, white cabbage cut in slices, quantities of horseradish scraped, ½ pint garlic, 1 pint shallots, 2 doz. large onions cut in quarters, a cucumber, a cauliflower, a few French beans, and a few radish pods, plenty of capsicums. Lay them in a red pan. You cannot put too much salt about them. Let the vegetables remain 3 days in salt, then strain them out and shake them. Lay them on a linen cloth in the sun to dry, then put them into your jar near the fire. Then boil all your spice with the vinegar, and pour it on boiling off the fire. They will be fit to use in 2 months. For an ordinary family ¼ of the above, with half the vegetables, will be found sufficient to make at a time. Mushrooms.--Take the smallest and roundest button mushrooms, throw into cold water, and rub each separately with a piece of flannel dipped in salt to clean them thoroughly; put them again, as you proceed, into fresh cold water, and finally into a pan with a handful of table salt scattered over them on a moderate fire, covering them close that the steam may not escape, for 10 minutes, or until they are thoroughly hot and the water is drawn well out of them; pour them on a sieve, and quickly dry them well between the cloths; let remain covered up from the air till they are cold; place in clean dry glass bottles with a little mace, and fill up with distilled or white wine vinegar, adding to each bottle a teaspoonful of salad oil; cork and seal them up so as to exclude air. Nasturtiums.--Gather within a week after the blossoms have fallen off; take a gallon of them, and throw into a pail of salt and water, cold, in which to keep them, changing the water 3 times at least, 3 days and nights; lay in a sieve to drain, and rub perfectly dry between cloths; boil for ten minutes 1 gal. white wine vinegar, 1 oz. each of mace and nutmeg, 2 oz. white peppercorns, 4 sliced shallots, and 4 oz. common salt; skim well, and when nearly cold, pour the whole over the fruit placed in jars, and tie close. Onions.--Take the smallest clear silver onions; after peeling, immerse in cold salt and water, and let lie for 10 days, changing the pickle daily; drain on a sieve, put into a jar, pour newly-made brine of salt and water boiling hot over them, and let stand closely covered, until cold; repeat the scalding with new pickle, and, when cold and well drained, put in bottles or jars, with a slice or two of the best ginger, a blade of mace, and a bay leaf; fill up with distilled vinegar, and be sure to add salad oil to float on the top; tie close, and seal down.