Cucumber Catsup, No. 1

Ripe, yellow cucumbers, 4, Small white onions, 24, Red peppers, 3, Whole cloves, 1 ounce, Whole allspice, 1 ounce, Vinegar.

Chop the cucumbers, onions, and peppers, and let them stand overnight. Drain, put in jars, and cover with the vinegar and spices while still hot.

Cucumber Catsup, No. 2

Green cucumbers, chopped, 2 quarts,

Cabbage, chopped, 2 quarts,

Small onions, 12,

Green tomatoes, 1 quart,

Green beans, 1 quart,

Green peppers, 12,

Vinegar, 1 gallon,

Grated horseradish, 2 tablespoons,

Turmeric, 3 tablespoons,

Ground cinnamon, 1 tablespoon.

Ground mace, 1 tablespoon,

Cayenne, 1 tablespoon,

Celery seed, 1 tablespoon,

Olive oil, 3 tablespoons,

White mustard seed, 1 cup,

Sugar, 1 cup.

Chop the cucumbers, onions, peppers, cabbage, and beans, all together, and sprinkle with salt and let it stand for 6 hours.

Drain, and put into jars and cover with the spices and vinegar, which should be made very hot.