Slice a gallon of the largest green tomatas, and salt them over night to your taste. In the morning mix together a table-spoonful of ground black pepper; one of mace; one of cloves; four pods of red pepper, chopped fine; and half a pint of grated horse-radish. Mix them all thoroughly. Have ready a large, wide-mouthed stone jar; put into it first a layer of the seasoning, then a layer of tomatas, then another of seasoning, then another of tomatas, then another of seasoning, another of tomatas; and so on alternately till the jar is filled within two inches of the top, finishing with a layer of seasoning. Then fill up to the top with cold cider vinegar; adding at the last a table-spoonful of sweet oil. Cover the jar closely.
This will be found a very nice pickle, and is easily made, as it requires no cooking. After the tomatas are all gone, the liquid remaining in the jar may be used as catchup.