SLICED CUCUMBER PICKLE.

Take one gallon of medium-sized cucumbers, put them into a jar or pail.  Put into enough boiling water to cover them a small handful of salt, turn it over them and cover closely; repeat this three mornings, and the fourth morning scald enough cider vinegar to cover them, putting into it a piece of alum as large as a walnut, a teacup of horse-radish root cut up fine; then tie up in a small muslin bag, one teaspoonful of mustard, one of ground cloves, and one of cinnamon.  Slice up the cucumbers half of an inch thick, place them in glass jars and pour the scalding vinegar over them.  Seal tight and they will keep good a year or more.

Mrs. Lydia C. Wright, South Vernon, Vermont.

CUCUMBER PICKLES. (For Winter Use.)

A good way to put down cucumbers, a few at a time:—­

When gathered from the vines, wash, and put in a firkin or half barrel layers or cucumbers and rock-salt alternately, enough salt to make sufficient brine to cover them, no water; cover with a cloth; keep them under the brine with a heavy board; take off the cloth, and rinse it every time you put in fresh cucumbers, as a scum will rise and settle upon it.  Use plenty of salt and it will keep a year.  To prepare pickles for use, soak in hot water, and keep in a warm place until they are fresh enough, then pour spiced vinegar over them and let them stand over night, then pour that off and put on fresh.

GREEN TOMATO PICKLES. (Sweet.)

One peck of green tomatoes, sliced the day before you are ready for pickling, sprinkling them through and through with salt, not too heavily; in the morning drain off the liquor that will drain from them.  Have a dozen good-sized onions rather coarsely sliced; take a suitable kettle and put in a layer of the sliced tomatoes, then of onions, and between each layer sprinkle the following spices:  Six red peppers chopped coarsely, one cup of sugar, one tablespoonful of ground allspice, one tablespoonful of ground cinnamon, a teaspoonful of cloves, one tablespoonful of mustard.  Turn over three pints of good vinegar, or enough to completely cover them; boil until tender.  This is a choice recipe.

If the flavor of onions is objectionable, the pickle is equally as good without them.

GREEN TOMATO PICKLES. (Sour.)

Wash and slice, without peeling, one peck of sound green tomatoes, put them into a jar in layers with a slight sprinkling of salt between.  This may be done over night; in the morning drain off the liquor that has accumulated.  Have two dozen medium-sized onions peeled and sliced, also six red peppers chopped fine.  Make some spiced vinegar by boiling for half an hour a quart of cider vinegar with whole spices