cover it, and put in a few slices of
beet-root. Observe to choose the purple red-cabbage. Those who like
the flavor of spice will boil some pepper-corns, mustard-seed, or
other spice, _whole_, with the vinegar. Califlower in branches, and
thrown in after being salted, will color a beautiful red.

ANOTHER.--Choose a sound large cabbage; shred it finely, and sprinkle
it with salt, and let it stand in a dish a day and night. Then boil
vinegar (from a pint) with ginger, cloves, and cayenne popper. Put the
cabbage into jars, and pour the liquor upon it when cold.

SPICED TOMATOES.--Eight pounds tomatoes, four pounds of sugar, one
quart vinegar, one tablespoon each of cloves, cinnamon and allspice,
make a syrup of the sugar and vinegar. Tie the spice in a bag and put,
in syrup, take the skins off the tomatoes, and put them in the syrup,
when scalded through skim them out and cook away one-half, leave the
spices in, then put in your tomatoes again and boil until the syrup is
thick.

TOMATO LILLY.--Prepare one peck of green tomatoes by slicing and
laying them in a jar over night, with a little salt, than chop them
and cook in water until you think them sufficiently tender then take
them up in a colander and drain nicely, then take two large cabbages,
chop and cook same as tomatoes, then chop six green peppers and add
one quart vinegar, put all in kettle together and boil a short time;
add fresh vinegar and spice with one ounce each cinnamon and cloves,
one pound sugar and half pint molasses. Onions can be used instead of
cabbage if preferred.

HOW TO PICKLE WALNUTS.--When a pin will go into them, put a brine of
salt and water boiled, and strong enough to bear an egg, being quite
cold first. Let them soak six days; then change the brine, let them
stand six more; then drain, and pour over them in a jar a pickle of the
best vinegar, with plenty of pepper, pimento, ginger, mace, cloves,
mustard-seed and horseradish; all boiled together, but cold. To every
hundred of walnuts put six spoonfuls of mustard-seed, and two or three
heads of garlic or shalot, but the latter is least strong. In this way
they will be good for several years, if closely covered. They will not
be fit to eat under six months. This pickle makes good ketchup.

A GOOD KETCHUP.--Boil one bushel of tomatoes until soft enough to
rub through a sieve. Then add to the liquid a half gallon of vinegar,
1-1/2 pints salt, 2 ounces of cloves, 1/4 pound allspice, 3 ounce