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Dill Pickles

Boil and skim three gallons of water, and two pounds of coarse salt. Select cucumbers from six to eight inches long. Wash and wipe them carefully, then put a layer of them in a big stone jar, - one that will hold at least four gallons.

Then put in a layer of grape leaves and a bunch of dill seed on the stalk. Proceed in this way till the jar is full, then lay on plenty of cabbage leaves. On the very top put a large stone.

Fill up with brine and let it stand. Quiet fermentation takes place. In about two or three weeks the cucumbers are done, and ought to be transparent, like amber, with a sub-acid flavor, which the grape leaves and stems give the cucumbers.