Wash and weigh eight pounds of green tomatoes, chop them small, and pour away the liquid that flows out. Allow four pounds sugar, two quarts cider-vinegar, and eight onions. Put the vinegar to boil in a porcelain kettle with the sugar, stir it, and when it boils up, set it off, and let it stand a few minutes until you can remove the scum without wasting the vinegar; then add the onions, two teaspoonfuls of salt, a table-spoonful each of powdered cinnamon and clove, and a grated nutmeg; then set it upon the fire and immediately add the tomatoes. When the vinegar begins to simmer press the tomatoes gently down. Let them boil only two or three minutes. Put them into covered jars; or, when cool enough, into wide-mouthed bottles. When the pickles are all used, the vinegar need not be lost, as it is excellent upon baked beans, and cold salt meat.

Tomato Pickle (An Excellent Condiment)

Put eight pounds of skinned tomatoes, and four of brown sugar, into a preserving kettle. Stir often and see they do not burn. Boil them to the consistency of molasses, then add a quart of sharp cider-vinegar, a teaspoonful of mace, another of cinnamon, and half a teaspoonful of clove, and boil five minutes longer. The tomatoes should be ripe.