Chop fine 1/2 bu green tomatoes and 2 large heads white cabbage, 2 doz onions, and 6 red peppers. To this add 2 good-sized pieces horseradish root, grated, and 1 cup salt. Mix thoroughly, put in a cheesecloth bag, hang up and let drip all night. Next morning turn the drained mixture into an agate or porcelain lined kettle, add enough good vinegar to cover, 2 cups sugar, 4 tablesp whole white mustard seed, and 1 tablesp each celery seed, ground cloves, cinnamon and allspice. Put the spices in a cheesecloth bag and stir it through the mixture while cooking. Let this catsup boil about 15 minutes, then turn it into stone jars, let cool, and put on a weighted cover, so that the juice will come well over the solid ingredients. In about one week this catsup will be ready to use. Keep in a cool, dark, dry place.-[Mrs. M. M. B., Mo.