Higdin Pickle.

Take one peck green tomatoes and a dozen medium-sized onions. Cut and slice these, and salt and mix together. Let them stand over night, then drain them well, and add one ounce each of cloves, allspice and pepper, and a quarter pound of mustard seed, also a pound of sugar and horseradish to taste. Place the mixture in an earthen vessel, cover with vinegar, and cook over a slow fire until tender.

Pickled Oysters.

Put 150 oysters into a suitable vessel, and salt to taste; then put over a slow fire, bringing the liquid to a simmer, not a boil. Take out the oysters and put into a stone pot. To the liquid in the saucepan add a pint of good vinegar, a few heads of mace, three dozen each of whole cloves and pepper, and let come to a boil. When the oysters are cold pour the liquid over them.

Tomato Catsup.

Boil for half an hour three gallons of good ripe tomatoes. Strain through a sieve. Then put on and boil down to two gallons. While boiling add two ounces each of whole cloves, allspice and cinnamon, and a quarter pound of black pepper. When done take off, cool, add one-quarter pound mustard and half a pound of

sugar. Stir well, and put in a quart of best cider vinegar for each gallon. Bottle and seal up for winter use.