Wipe four quarts small cucumbers, put in a preserving kettle and add three large cucumbers, cut in pieces, one quart green tomatoes, wiped and cut in slices, four small onions, peeled and cut in slices, four green peppers, wiped and cut in slices, one bunch of celery, chopped, and one cauliflower, separated into flowerets. Add one gallon boiling water, to which has been added one pint salt; cover and let stand over night. In the morning bring to the boiling point and let simmer until the vegetables are tender; then drain. Mix one cup flour, one cup sugar, six tablespoons mustard and one tablespoon turmeric powder; then add slowly, while stirring constantly, enough vinegar to make a paste. Stir into two quarts vinegar, brought to the boiling point, add two tablespoons celery seed, and let boil five minutes. Add the drained vegetables, again bring to the boiling point and let boil fifteen minutes.