THE HOME.

Globe, Volume XXIV, Issue 2650, 4 October 1882, Page 4

THE HOME.

Spiced Vineoab for Pickles.—The following ia an old and good receipt .—Bruise in a mortar two ounces of black pepper, one ounce of ginger, one half ounce of allspice, and one ounce of salt. If a hotter pickle is desired, add half a drachm of cayenne, or a few capsicums. Pat these in a stone jar, with a quart of vinegar, and cover with a bladder wetted with the pickle, and over this a piece of leather. Of course any way of covering equally tight will answer. Set the jar near the fire for three days, shaking it three times a day. To save time it is usual to simmer the vinegar gently with the spioes, which is best done in an enamelled saucepan. Beetroot Pickles.—Simmer the roots till about one-third cooked (from one and a half to two and a half hours) ; take out and peel, and oat ia thin slices. Place in again, and pour on sufficient cold apiced vinegar, made as above, to cover them. Pickled Onions.—Let the onions lie in strong salt and water for two weeks, take cat and peel; put in a fresh batch of salt and water for two weeks longer ; then wash clean and let lie in fresh water over night. Next day drain them well, put in a jar and pour over the lot spioed vinegar. White vinegar gives them the nicest color. Ohlobidb op Limb, when used as a disinfectant about the rooms of a house, should be dissolved in water—one pound to three gallons of water. Sprinkle on the floor or bed clothes, as it will not color. Infected clothing should be dipped in it. Fly Poison.—Boil one quarter of an ounce of small chips of quassia in one pint of water; add four ounces of molasses. Flies like it, and it will destroy them.