MIXED PICKLE.

To each gallon of vinegar allow one-quarter pound bruised
ginger, one-quarter pound mustard, one-quarter pound salt, two
ounces mustard seed, one and a-half ounces turmeric, one ounce
ground black pepper, one-quarter ounce cayenne ; cauliflowers,
onions, celery, sliced cucumbers. Have a large jar with a tightly-
fitting lid, in which put as much vinegar as is required, reserv-
ing a little to mix the various powders to a smooth paste. Put
into a basin the mustard, turmeric, pepper, and cayenne ; mix
them with vinegar, and stir until no lumps remain ; add all the
ingredients to the vinegar and mix well. Keep this liquor in a
warm place and stir thoroughly every morning with a wooden
spoon for near a month, when it will be ready for the vegetables
to be added. As these come into season have them gathered on
a dry day, and after merely wiping them with a cloth to free
them from moisture, put them into the pickle. The cauliflowers
should be divided into small bunches. Put all the vegetables
into the pickle raw, and at the end of the season, when the vege-
tables are all procured, store away in jars and tie over with a
bladder. As none of the ingredients are boiled, this pickle will
not be fit for eating for several months. The contents must be
stirred each morning.

WILD DUCK.

Wild duck, if fishy, and the flavor is disliked, should be
scalded for a few minutes in salt and water before roasting. If
the flavor is very strong, the duck may be skinned, as the oil of
the skin is the objectionable part. After skinning, spread with
butter and thickly dredge with flour before putting in a very
quick oven.

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