1. Take five large onions, eight green peppers, chop fine; thirty ripe tomatoes, cut them; five tablespoonfuls sugar, three of salt, eight cups vinegar, and boil together two and a half hours, and bottle for use.

2. One dozen ripe tomatoes, four green peppers, one large onion, one cup of vinegar, one tablespoonful of sugar one teaspoonful of ground allspice, two teaspoonfuls of salt, one teaspoonful of pepper; boil half an hour, then put in bottles while hot, and cork tight.

3. Eighteen ripe tomatoes, pared, three green peppers, one onion, one cup of sugar, two and one-half cups of vinegar, two teaspoonfuls of salt, one teaspoonful of cinnamon, one teaspoonful of cloves; cook the tomatoes tender, chop the onion and peppers very fine, mix all, and cook a few minutes. A few leaves of mint added to pickles is an improvement.

4. Twenty-five pounds ripe tomatoes, peeled, ten pounds green peppers, four pounds onions, one pound salt, three-quarters pound mustard, half pound ground cloves, quarter pound nutmeg, one and a quarter gallons vinegar; boil all together, and skim well before adding the spices, then boil for about one and a half hours. Bottle and cork tight; will keep for years.