"Peter Piper picked a peck of pickled peppers."

Cucumber Pickles

One-fourth pound of ground mustard, one-half pound of white mustard seed, one-fourth pound of black mustard seed, two and one-half pounds of brown sugar, one-fourth pound of white ginger root, one-half ounce of red pepper, one ounce of cloves, two ounces of allspice, one-half ounce of mace, one ounce of turmetic, two ounces of celery seed, two ounces of fennel seed, one and a half gallons of vinegar. Put sugar in the jar first, then throw in all the spices and mix together well. Put the pickles in another jar, sprinkle them well with salt, and pour enough boiling water over to cover them. Let them stand 24 hours, then drain out this brine, and throw them into the spiced vinegar. Occasionally, for a few weeks, stir them up from the bottom of the jar. They keep perfectly and are no further trouble. This recipe is for five hundred pickles.

Mrs. C. H. Rutledge.

Cucumber Pickles

Lay the cucumbers in a weak brine over night. In the morning wash, put in cans and pour hot vinegar over them. Seal up and they will keep for any length of time.

Mrs. Mary Holmes

Ripe Cucumber Pickles

Take 24 large, ripe and sound cucumbers, six white onions, four large red peppers. Pare and remove the seeds from the cucumbers, chop well, not too fine; then chop fine the onions and peppers and mix thoroughly with one cupful of salt, one ounce white mustard. Place in a muslin bag and drain 24 hours and remove to glass jars. Cover with cold vinegar and seal. They will keep a long time. Mrs. J. P. Lemon.

Sweet Tomato Pickles

Slice tomatoes and let them stand over night in a weak brine. In the morning wash them several times to remove the briny taste. Put one gallon of vinegar into a kettle to which has been added three pounds of brown sugar (the vinegar and sugar should be heated together and skimmed). For a gallon of vinegar put in a bag two tablespoonfuls each of un-ground cloves, allspice and cinnamon, one tablespoonful mustard seed and a few black pepper corns. Put in the bag of spices and tomatoes at the same time and cook very slowly until tender; take up in jars. When cold put away in a dark place. Mrs. J. G. McGuffin.

Green Tomato Pickles

Slice one peck green tomatoes, sprinkle through them one cupful of salt, and let stand over night. In the morning drain through a colander. Take two quarts of water and one quart of vinegar and boil tomatoes in it about five minutes, then drain through colander. Three quarts of vinegar, two pounds of brown sugar, one tablespoonful of mustard, two tablespoonfuls of cloves, 1 tablespoonful of ginger, 4 tablespoonfuls of cinnamon, half teaspoonful cayenne pepper, three green peppers chopped fine. Boil ten minutes. Retta D. Scott.

Sliced Green Tomato Pickles

Soak over night in weak salt water one gallon sliced green tomatoes. In the morning drain and cook till tender in one quart of vinegar with one pint of sugar. Spice with whole cloves and cinnamon. Seal up. Mrs. W. J. Graham.