One-half bushel green tomatoes, half dozen large onions. Slice onions and tomatoes; half pint coarse salt, mix; let stand half day, then drain well. Then put it to boil with enough vinegar to cook, add sugar to make as sweet as you like and two tablespoons of Jamaica ginger mixed with a little vinegar. Cook slowly till tender, put in glass jars. Mrs. E. B. Irvin.

Piccalilli

Half peck green tomatoes and less than one-third as many silver skinned onions; chop fine, sprinkle with salt, tie in separate bags, and let drain 24 hours. Then mix and cover with vinegar in a jar for another 24 hours, then squeeze out and add one red and one green pepper, chopped fine (leave out the seeds), one tablespoonful each of white mustard seed and celery seed, some black pepper; mix well and cover with fresh vinegar. Mrs. J. R. Nicholls.

Piccalille

One gallon finely chopped green tomatoes (sprinkle well with salt and let stand over night, then drain off the brine and cover with vinegar). One-half gallon finely chopped cabbage, half gallon finely chopped cucumbers, one quart finely chopped onions. Pour boiling water over the onions, salt them and let stand two hours; drain and cover with vinegar; place cabbage and cucumbers in separate jars and cover with vinegar. Let all remain three days in a cool place, then press them all very dry and mix together, adding one tablespoonful each of black mustard seed, white mustard seed and celery seed, one-fourth cupful of grated horse radish, and three green peppers finely chopped. Then take two quarts of good cider vinegar and two pounds of brown sugar; boil and skim well and pour over the whole. If more vinegar is needed to mix well, add cold vinegar. Put away in stone jars, or if wanted for spring, put in glass jars and seal. Mrs. H. E. Bigelow.