Yellow Pickle.

Prepare onions, cucumbers and cabbage as for plain pickle, and pour over them the following spiced vinegar: 2 1/2 gallons of vinegar, 7 pounds of brown sugar, 1/2 box of mustard, 1 pound of mustard seed, 1 pound white ginger, 1/2 pound white pepper, 1/2 pound tumeric, 2 ounces of cloves, 2 nutmegs (grated), 2 ounces of mace, 2 ounces of allspice, 3 ounces celery seed, 1 pound horse radish and 4 lemons (sliced). Boil all together and pour over the onions, cucumbers and cabbage.

Yellow Cabbage Pickle.

One peck of cabbage, quarter and put down with a layer of salt. Let it stand all night, and next day press, draining all the salt from it. Put the cabbage in the kettle and cover with vinegar and boil for an hour; then add 2 dozen onions that have been in vinegar, 1 ounce tumeric, 2 ounces celery seed, 1 tea-spoon of cayenne pepper, 3 pounds brown sugar, and boil up once. When cold mix a box of mustard as for use and add to the pickle.

Mustard Pickle.

Take all Kinds of made pickle and pour over it, while hot, I quart of vinegar, 2 teaspoons of tumeric, 1 tablespoon of mustard, 1 of sugar, 1 of salt, 1 of flour, 1 of cloves (ground), 1 teaspoon of mace, and a little red pepper. Boil all together and pour over the pickle. Good for use in two months.

Mustard Chow Chow.

Make a strong brine, and into it drop 1 cauliflower, divided in clusters, a gill of small onions, a gill of string beans, 3 green tomatoes, 3 large cucumbers (sliced crosswise), 1/2 pint of small gherkins and 2 long red peppers. Leave for three days, and then wash in cold water and pour fresh water over them ; let them stand tor 12 hours. Make a pickle of 2 quarts of vinegar, 1/2 teaspoon each of celery seed, white mustard seed, horse radish, cloves and mace, 1 teaspoon of tumeric, 2 dessertspoons of ground mustard, and 1 small teacup of brown sugar. Boil for a minute, put over the vegetables and simmer for 5 minutes. It not sweet enough, add a little sugar. Take off the fire and put in a jar tor 24 hours. Drain off the vinegar and add 2 tea-spoons of Curry powder. Boil up once, and when lukewarm pour over the pickle. Seal the next day in small jars.

Ripe Tomato Pickle.

One peck of ripe tomatoes, sliced and put down in 1/2 pint of salt for 24 hours. Strain well and add the following to them. Slice 1 quart onions, 1/2 pound brown sugar, 1/2 ounce of celery seed, 1/2 pound mustard seed, 1/4 pound ground mustard. Make a layer of tomatoes and one of spice and sugar, and cover the whole with the best vinegar. Before adding the mustard mix it with a small amount of olive oil. Make as late in the fall as possible.

Chopped Pickle.

Sprinkle with salt 1/2 gallon of green tomatoes. Let them stand for 2 hours; then drain and add 1 gallon of chopped cabbage, 1 pint of green peppers (take out all of the seed), 1 quart of chopped onions, 1 tablespoon of ground cloves, 1 tablespoon of ground cinnamon, 2 tablespoons of celery seed, 4 tablespoons of mustard seed, 2 pounds brown sugar and 2 quarts of vinegar. Mix and boil for 1/2 an hour.

Gherkins.

Prepare the gherkins as you would cucumbers, and use the same amount of vinegar, spice and sugar. They can be mixed with the onions and cucumbers when they are put on for the final cooking, alternating with them.