12 large green tomatoes.

12 cucumbers.

12 onions.

1 head cabbage.

There should be about twice as much cabbage when all are chopped as of any one of the others.

Chop them small, mix, sprinkle with salt and let stand over night.

Then drain off and cover with weak vinegar and let stand 2 days. Drain again and add to it

3 quarts cider vinegar.

1 cup grated horseradish.

4 ounces white mustard seed. 1/2 ounce celery seed.

11/2 ounces ground cinnamon.

2 tablespoons turmeric.

4 tablespoons dry mustard.

1/2 pound sugar.

4 green peppers minced.

When well mixed set it on the range in a bright kettle and boil up. When cold it is ready for use. The above makes something over 2 gallons. It is a fine relish for the lunch table. Keep in glass jars.

Cost - too variable for estimate. To people with gardens very little. Probable average 50c per gall.