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Vinegar for Pickles

2 gallons vinegar. 1 cup bruised ginger. 1 cup black mustard-seed. 1 cup garlic. 1/2 cup black pepper. 1 cup celery-seed. 1/2 cup of mace. 1/2 cup of cloves. 1/2 cup of turmeric. 2 pounds brown sugar. 1 pod red pepper. 1 handful horseradish.-Mrs. P. W.

Cucumbers (sliced), snaps, gherkins, muskmelons, cabbage, onions, or anything to be put into the spiced vinegar, must be previously boiled tender in strong vinegar and salt-well pressed out-and then put into the pickle vinegar, will soon be ready for use.-Mrs. J. J. C.