½ bushel green tomatoes, chopped; 2 heads of cabbage, chopped; 2 dozen large cucumbers, chopped; 2 dozen large green peppers, shredded; 2 dozen large onions, chopped. Sprinkle 1 pint of salt over and through this mixture, and let stand all night. A sausage mill is best for chopping if one is handy. In the morning drain through a colander, or turn the whole mixture into a clean flour sack and press as dry as possible. (In chopping the tomatoes and cucumbers drain off as much juice as possible). Put in a large pan, and mix with it ¼ pound black mustard seed, ¼ pound white mustard seed, 1 ounce of celery, or 4 heads of celery, chopped fine; 2 cupfuls brown sugar, 2 cupfuls of grated horseradish, 1 gallon of best cider vinegar, 1 tablespoonful each of cinnamon and allspice. Put over the fire and let cook one and a half hours after it begins to boil. Cook in porcelain kettle or stone jar. It is better to divide the quantity than to run the risk of scorching on the bottom. This pickle may be made without the cucumbers. ¼ pound of mustard blended with a little cold water may be added about five minutes before taking from the stove. The mustard makes a palatable addition, but may be omitted if desired. If 6 of the peppers are red the contrast in color is pleasing. Will keep without; sealing. If red cabbage is used instead of white, the whole pickle will be a beautiful color.

Sweet Picca-Lilli

½ bushel of green tomatoes, 2 heads of cabbage, 12 green peppers. Chop fine and pack in jars with alternate layers of salt. Let stand over night. Next morning drain, press lightly. Mix the following spices with the chopped pickles;

3 tablespoonfuls of ground black pepper, 4 tablespoonfuls of cinnamon, 3 tablespoonfuls allspice, 2 tablespoonfuls of cloves,, 1 cupful mustard seed. Pack in jars, then scald; 8 pounds of sugar with enough vinegar to cover, and turn over them boiling hot.