"Variety is the very spice of life that gives it all the flavor:"

- Cowper.

English Chow-Chow

1/4 peck small white onions 50 small cucumbers 1 1/2 dozen large cucumbers sliced

1/2 Pint small red peppers 2 large green peppers 2 large heads cauliflower

Cut and sprinkle with 1 pint table salt, and let stand over night. Next morning add 1/2 lb. celery seed, 2 lbs. brown sugar, 1/2 ounce tumeric powder. Cover all with vinegar and boil until cauliflower is tender. Stir often to prevent burning. - Mrs. Ingram

Tomato Catsup

Skin a bushel of firm tomatoes, boil them and strain through a sieve. Then add:

2 quarts strong cider vinegar

1 pint salt

2 lbs. brown sugar 2 ounces allspice

1 tablespoon black pepper 1 ounce whole cloves

1 1/2 tablespoons ground mustard

2 ounces celery seed

12 good sized onions, peeled and sliced

And a handful of peach leaves

Boil 6 or 8 hours, then strain, bottle and cork tight.

Christmas Pickles

12 red peppers 12 green peppers

8 large onions

Remove seeds, wash and put all through chopper, pour boiling water to cover and let stand 5 minutes. Put all through colander to drain water out. Have ready 3 pint-vinegar, 4 tablespoons salt and 2 cups sugar, let come to a boil, then add ground ingredients, let cook 5 minutes and put in jars while hot. - Mrs. John Builder

Sour Pickle

Pare and slice 100 cucumbers and 1/4 peck onions. Sprinkle these with salt and let stand 24 hours. Drain off salt and pack down a layer of onions, cucumbers and spices alternately. The spices used are as follows:

2 ounces whole mace 2 ounces celery seed

1 lb. English mustard (Coleman's )

Fill the jar with cold cider vinegar. Cover the top layer of pickles, etc., with salad oil. As you pour vinegar on. shake the jar well so that the vinegar may mix through the ingredients. After standing 24 hours stir well with wooden spoon or ladel. Use after standing one month.

Walnut Catsup

Take 100 tender young walnuts (June walnuts), bruise or beat to paste and put in jar with a handful salt and 1 quart vinegar. Let stand 8 days, stirring every day, drain off liquor and boil 1/2 hour with:

1/4 ounce mace

1/4 ounce nutmeg

1/4 ounce cloves

1/4 ounce ginger

1/4 ounce black pepper

Piece horse radish 20 chalotes 1/4 lb. anchovies 1 pint port wine

Cucumber Pickles

1 quart cut cucumbers 3 large onions

2 red peppers 1/3 cup salt Horse-radish

1 pint vinegar 1 large cup brown sugar 1 dessertspoon white mustard 1 dessertspoon allspice (whole)

Pare cucumbers and cut very fine, chop onions, remove seeds from peppers and chop fine, sprinkle salt over cucumbers, onions and peppers and let stand over night. Next day squeeze dry and put in boiling vinegar, in which sugar, mustard and allspice have been mixed. Let cook for 3/4 hour. When ready to put in jar mix strips of horse-radish with it. then seal. - Mrs, Purnell

Baltimore, Aid.