Cut the corn from two dozen ears; chop rather fine one head of cabbage, four large onions, four green peppers and one red pepper, first discarding the seeds of the peppers. Add one quart of vinegar and set to boil. Mix together three cups of sugar, three fourths cup of flour, half a cup of salt, one fourth cup of dry mustard and one teaspoonful of tumeric; when well mixed stir in one quart of vinegar and then stir the mixture into the hot vegetables. Let simmer half an hour; add two teaspoonfuls of celery seed and store as canned fruit or vegetables.