Pick apart 2 large cauliflowers, 2 quarts of green cucumbers (small ones if possible) if not, large ones, cut in pieces; 2 quarts of green tomatoes, if large slice them; 1 quart of small onions, or large onions sliced, 5 large green peppers and 2 red ones cut fine, 1 quart string beans cut in two. Put the cucumbers in brine until the next day. Drain. Scald tomatoes, cauliflower and beans in salt and water until partially tender. Then drain in a colander. Mix all together thoroughly, adding the peppers, and fill the cans. Then take 8 quarts of vinegar, 2 cup-fuls sugar, ½ cupful flour, 1 ounce celery seed, 1 stick cinnamon, 14 heaping tablespoonfuls mustard. Mix the mustard with some cold vinegar. and the flour smooth in the same way. Let the vinegar boil, and stir in the other ingredients. Scald, stirring constantly, and turn over the pickles boiling hot. Seal at once. In the absence of cauliflower, the heart and white portions of a very firm cabbage head may be used in amount equalling 2 quarts, when shredded. The beans may be omitted if difficult to obtain. If there is not enough liquid, add boiling vinegar. Some prefer to add 1 bottle of the imported chow-chow to the pickles before putting in the cans to give a better flavor. Mix it thoroughly with the rest. Pack in the cans and turn on the scalding mustard vinegar. One dozen ears of sweet corn cut from the cob, may be added.

Mixed Chow-Chow

Take radish pods, green peppers, long and round, green grapes, nasturtium seeds, green peaches, green cherries, green string beans, button onions, cauliflower, picked apart, and very small cucumbers. Pour over them a hot, strong brine and let stand four days, then remove from the brine to drain. Make either the mustard pickle or the spiced vinegar in sufficient quantity to cover the pickles. Heat boiling hot and pour over them. Keep covered from the air, but it is not necessary to seal.