1 peck green tomatoes. 6 green peppers. 2 red peppers. 4 onions. 1/2 lb. (1 cup) salt. Vinegar. 4 ozs. white mustard seeds. 1/2 lb. (1 cup) brown sugar. 1 oz. doves. 1 oz. whole peppers. 1 oz. allspice. 1 oz. cdery seeds. 1 oz. stick cinnamon. 1/2 oz. mace.

Slice the tomatoes, peppers and onions and sprinkle the salt over them, allow to stand over night, then drain.

In the morning put the tomatoes, peppers and onions into a porcelain-lined kettle and cover with vinegar, add the sugar and the spices and allow to boil until clear.

Pour into jars and seal.

Keep for four weeks before eating.

Another Method: Wash tomatoes, then slice them into a stone jar, put a two-inch layer of tomatoes, and sprinkle over it ground spices, one tablespoonful of grated horseradish, two seeded and chopped green peppers, then put another layer of tomatoes and continue until the jar is full, pour molasses over all, cover, and set away to sour.