nd add to it half a pint of white mustard seed;
one ounce of stick-cinnamon broken fine; one ounce of alum; half an ounce
each of whole cloves and black pepper-corns. Boil five minutes, and pour
over the cucumbers. They can be used in a week. In a month scald the
vinegar once more, and pour over them.

TOMATO CHUTNEY.

One peck of green tomatoes; six large green peppers; six onions; one cup
of salt. Chop onions and peppers fine, slice the tomatoes about quarter of
an inch thick, and sprinkle the salt over all. In the morning drain off
all the salt and water, and put the tomatoes in a porcelain-lined kettle.
Mix together thoroughly two pounds of brown sugar; quarter of a pound of
mustard-seed; one ounce each of powdered cloves, cinnamon, ginger, and
black pepper; half an ounce of allspice; quarter of an ounce each of
cayenne pepper and ground mustard. Stir all into the tomatoes; cover with
cider vinegar,--about two quarts,--and boil slowly for two hours. Very
nice, but very hot. If wanted less so, omit the cayenne and ground
mustard.

RIPE CUCUMBER OR MELON-RIND PICKLES.

Pare, seed, and cut lengthwise into four pieces, or in thick slices. Boil
an ounce of alum in one gallon of water, and pour over them, letting them
stand at least half a day on the back of the stove. Take them out, and let
them lie in cold water until cold. Have ready a quart of vinegar, three
pounds of brown sugar, and an ounce of stick-cinnamon and half an ounce
cloves. Boil the vinegar and sugar, and skim; add the spices and the melon
rind or cucumber, and boil for half an hour.

SWEET-PICKLED PEACHES, PEARS, OR PLUMS.

Seven pounds of fruit; four pounds of brown sugar; one quart of vinegar;
one ounce of cloves; two ounces of stick-cinnamon. Pare the peaches or
not, as liked. If unpared, wash and wipe each one to rub off the wool.
Boil vinegar and sugar, and skim well; add spices, sticking one or two
cloves in each peach. Boil ten minutes, and take out into jars. Boil the
sirup until reduced one-half, and pour over them. Pears are peeled and
cored; apples peeled, cored, and quartered. They can all be put in stone
jars; but Mason's cans are better.

TOMATO CATCHUP.

Boil one bushel of ripe tomatoes, skins and all, and, when soft, strain
through a colander. Be sure that it is a colander, and _not_ a sieve, for
reasons to be given. Add to this pulp two quarts of best vinegar; one cup
of salt; two pounds of brown sugar; half an ounce of