Curry powder....... 4 ounces

Mustard powder..... 6 ounces

Ginger............. 3 ounces

Turmeric........... 2 ounces

Cayenne............ 2 drachms

Black pepper powder. 2 drachms

Coriander........... 1 drachm

Allspice............ 1 drachm

Mace.............. 30 grains

Thyme............. 30 grains

Savory............. 30 grains

Celery seed.......... 2 drachms

Cider vinegar........ 2 gallons

Mix all the powders with the vinegar, and steep the mixture over a very gentle fire for 3 hours. The pickles are to be parboiled with salt, and drained, and the spiced vinegar, prepared as above, is to be poured over them while it is still warm. The chowchow keeps best in small jars, tightly covered.