of the vinegar. Throw away the vinegar, (or keep it to clean your
brass kettles,) then cover your pickles with strong, scalding vinegar,
into which a little allspice, ginger, horseradish and alum have been
thrown. By no means omit a pretty large bit of alum. Pickles attended
to in this way, will keep for years, and be better and better every
year.

Some people prefer pickled nasturtion-seed to capers. They should
be kept several days after they are gathered, and then covered with
boiling vinegar, and bottled when cold. They are not fit to be eaten
for some months.

Martinoes are prepared in nearly the same way as other pickles. The
salt and water in which they are put, two or three days previous to
pickling, should be changed every day; because martinoes are very
apt to become soft. No spice should be used but allspice, cloves,
and cinnamon. The martinoes and the spice should be scalded _in_ the
vinegar, instead of pouring the vinegar _over_ the martinoes.


BEER.

Beer is a good family drink. A handful of hops, to a pailful of
water, and a half-pint of molasses, makes good hop beer. Spruce mixed
with hops is pleasanter than hops alone. Boxberry, fever-bush, sweet
fern, and horseradish make a good and healthy diet-drink. The winter
evergreen, or rheumatism weed, thrown in, is very beneficial to
humors. Be careful and not mistake kill-lamb for winter-evergreen;
they resemble each other. Malt mixed with a few hops makes a weak kind
of beer; but it is cool and pleasant; it needs less molasses than hops