15 "
Pineapple (sliced) 1-1/2 " 15 "
Quinces 3 " 30 "
Rhubarb 3 " 10 "
Tomatoes 0 " 20 "

[834 MOTHERS' REMEDIES]

PICKLING.

1. Tip-Top Pickles.--Take one peck green tomatoes, one dozen large onions.
Slice both of these in separate kettles, sprinkling salt between the
tomatoes, then letting them stand two hours. Pour scalding water over the
onions and let stand until wanted. After the tomatoes have stood the
desired length of time squeeze the liquid off from them, also the onions
and arrange in a crock in alternate layers, sprinkling celery seed between
them (white and black mustard seed). Pour over this a quart of vinegar and
a pint of sugar brought to a boil. This is ready for use when cold.

2. Chow-Chow.--Two quarts tomatoes, half dozen green peppers, one dozen
cucumbers, two white onions, two heads cabbage. Chop these all fine and
let stand over night, sprinkling a cup of salt on it. In the morning drain
off the brine and season with one ounce tumeric, one tablespoon celery
seed, half teaspoonful cayenne pepper, one ounce of the following spices,
cinnamon, allspice, one ounce black pepper, one quarter ounce cloves, one
cup brown sugar, vinegar enough to cover, then boil two hours.

3. Sweet Apple Pickle.--Pare the apples, leaving them whole, then take
three pounds of sugar, two quarts of vinegar, one-half ounce each of
cloves and cinnamon. Boil them in part of the vinegar and sugar until
tender; then take them out, heat the remainder of the fluid and pour over
them. Care should be taken not to boil the apples too long, as they will
fall to pieces.

4. Sweet Tomato Pickles.--Peel and slice eight pounds of tomatoes, four
and a half pounds of sugar, one pound of mace and cinnamon mixed, one
quart of vinegar and one ounce cloves. Mix all together and boil one hour.

5. Standby Pickles.--Chop fine one gallon green tomatoes, twelve onions,
slice fine two gallons of cabbage, one gallon vinegar, one pound brown
sugar, half an ounce turmeric powder, one tablespoon black pepper, one
ounce celery seed, one tablespoonful ground allspice, also ground cloves,
white mustard, one quarter pound, and one gill salt. Boil all these
together for two hours except spices, stirring well. When taken from the
fire add the spices, put in air-tight jars. If this pickle is kept in a
coo