Pickles

Ingredients

• one hundred and fifty small cucumbers
• cold water
• cold brine, so strong that an egg will float on the surface
• pure water
• hot vinegar in which you have boiled two minced onions, twenty cloves, an ounce, each, of mustard and celery seed and a few blades of mace
• a cupful of sugar
• three dozen large yellow cucumbers
• enough vinegar to cover them
• a tablespoonful, each, of onion juice, ground horseradish, cinnamon, black pepper, ginger, a half-teaspoonful of paprika
• a half-pound of sugar
• small white 'button onions'
• strong brine for four or five days
• brine boiling hot
• clear, cold water
• pint jars
• scalding spiced vinegar
• tender enough to be pierced with a needle butternuts
• very strong brine and keep the nuts in this for three days
• fresh cold water for six hours
• a gallon of vinegar in which you have stirred a cupful of sugar, two tablespoonfuls, each, of whole cloves and peppercorns, a tablespoonful of allspice and eight blades of mace