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Yellow Pickle

Take a quarter of a pound of brown mustard seed, two ounces of long pepper, two ounces of black pepper, two ounces of garlic, one ounce of turmeric, a quarter of an ounce of mace, three roots of horse-radish, and half a pound of salt. Dry these in gredients thoroughly, and pour over them a gallon of cold vinegar. Procure a large head of cauliflower, two cabbages, six large carrots, and a quart of French beans. Cut the vegetables into small pieces, strew salt over them, and let them stand for twenty-four hours. Drain them on cloths, and dry them on hair sieves in the sun, or near the fire, for twelve days. Put with them a quart of small onions, and let them dry two days longer. Put them into a large jar, with the vinegar, and let the pickle stand near the fire or in a warm place. It must not, however, be made hotter than new milk. At the end of ten days it will be ready for use. If it is too thick, a little boiling vinegar may be added. Time, three to four weeks.