1. One-half bushel of green tomatoes, one-half peck of onions; slice, sprinkle salt through them, and let stand over night; in the morning drain off the water; put over the fire with enough weak vinegar to cover; let simmer slowly until a little tender, but not cooked to pieces; drain iff a colander, and put a layer of the pickle in a jar; sprinkle over black mustard seed, ground pepper, cinnamon, cloves, allspice, and a little sugar; continue in this way till the jar is filled; sprinkle plenty of spice over the top, pour over cold, strong vinegar, cover tight, and set away.

2. One peck of green tomatoes, one dozen onions, six red peppers, one-half ounce of ginger, one quarter of an ounce of mace, one table-spoonful of black pepper, one box of mustard, five cents worth of celery seed, mustard seed to taste, one pound of brown sugar; slice tomatoes, onions, and peppers, put in a jar with salt mixed well through; let stand twenty-four hours; drain off, and boil in vinegar (after adding the spices) until clear.

Sweet Piccalilli

Take tomatoes just turning, wash, and, without paring, slice thick; put into a crock, with salt sprinkled between the layers, and let stand over night: in the morning drain, and make a rich syrup of vinegar, sugar, and spice, cinnamon, mace, and cloves; put a few of the tomatoes into the syrup, and let them simmer slowly; take out before they are cooked to pieces, and put into a crock on the back of the stove; continue in this way with the tomatoes until all are used; if the syrup gets too thin, make fresh; pour over the tomatoes, and cover tight.