COLD PICKLES

Season some of the best vinegar with a little garlic, a little tarragon, and a little sweet-oil. Put it into a glass jar, and keep it well covered. You may throw into it the green seeds of nasturtians, morella cherries, little onions, small young carrots when but a finger long, radish pods, and various other things. Keep the jar well closed, and the pickles will be as good and keep as long as if they had been boiled.

Nasturtians and cherries will keep in plain vinegar without any seasoning.