Pickles. Part 5

Ingredients

• two teaspoonfuls of powdered alum
• water just enough to cover the vegetables
• a pound of sugar and a half-cupful of cold water for every pound of cucumbers
• vinegar for every pound of rind, a pint for each pound
• a tablespoonful, each, of ground cloves, cinnamon and mace
• string-beans
• tiny cucumbers
• small onions (peeled)
• a cauliflower (cut into clusters)
• green tomatoes (sliced)
• four small, long, red peppers
• salt
• cold water
• a gallon of vinegar
• a teaspoonful, each, of celery seed, white mustard seed, whole cloves, whole mace and whole black peppers, and one of ground horseradish
• two teaspoonfuls of turmeric
• three tablespoonfuls of ground mustard
• a cupful and a half of brown sugar
• a tablespoonful of curry powder
• quarter the cabbage
• cold water for twelve hours
• two quarts of vinegar, spiced with equal quantities of whole cloves, white peppers and blades of mace broken into tiny bits, a half cupful of sugar and two tablespoonfuls of celery seed