Have ready a perfectly clean jar, crock, or keg--whether the receptacle is glass, stone, or wood is immaterial, as long as it is clean and does not leak. Use only good, firm cucumbers, not too large, and cut them from the vines with a pair of sharp scissors, leaving about 1/2 inch stem on each. Never pull them from the vines, and always handle them carefully so as not to bruise them. Wash clean and wipe dry. Put a 2 or 3-inch layer of coarse salt in the bottom of the keg, then a layer of closely packed cucumbers, cover with salt, and proceed in this way until all the cucumbers are used, topping off with a layer of salt, and over that a layer of freshly picked grape leaves. Use plenty salt-there is more danger in using too little than too much. Pour in cold, hard water to cover, put a clean white cloth over the top, tucking in the edges snugly down the sides, then put in an inverted plate, or a hard board to fit, and weigh it down with a large, clean stone, to keep the cucumbers well under brine. Cover the keg and set away in a cool place. Cucumbers may be added from time to time as they are gathered, with some more salt, until the crock is full. Be careful to keep the cucumbers always well under the brine, and if there should be too much brine, throw some of it away. When removing cloth, plate, and stone, do so carefully, and if any scum has gathered, wash thoroughly before returning to the crock. When the pickles are wanted for table use, take out enough to last about one week, freshen them in clear, cold water baths, until they are plump and just right to the taste, changing the water frequently and tasting a pickle occasionally to see if it is too salty. The pickles are then ready to be put in cold vinegar with any preferred spices, and in about 10 hours or less they will be ready for use. A small bunch of dill put in the vinegar imparts a delightful flavor. Cover the jar, and set in a cool place.- [A. G., Mass.