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Chop together two quarts green tomatoes, one quart red tomatoes, three white onions, one red pepper anda hard head of cabbage; sprinkle well. with salt, put in a cheesecloth bag, lay a heavy weight on it and let stand for twenty-four hours; then add three quarters pound sugar, two tablespoonfuls freshly grated horse radish, one-half teaspoonfuls each of ground white pepper, mace and celery seed, two tablespoonfuls of white mustard seed; when all the peppers are filled sew on the tops, pack them in jars and cover with scalded viegar. RAISIN MANGOES (Picks) No. 2. Select nice young cantaloupes, strip off the skin in thin slices with very sharp knife. Carve them in any design wished, put in brine, until you are ready to preserve them, scald them in alum water, weigh them and put one pound “sugar to one pound of melon and preserve until cleer as citron. Then remove melons, and add to the syrup the r 112] juice of twelve lemons to the pound (or vinegar can he used). Stuff them with chopped raisins and chopped pineapple, seasoned with ginger and mustard seed. Return the melons to kettle of hot syrup and after a few minutes put in jars and seal. CHOW CHOW. One peck green tomatoes, twelve large onions, one large head of cabbage, ten green peppers chopped fine, mix well, sprinkle lightly with salt, put in a bag and drain all night, it is best to suspend the bag. Next morning, to three quarts good apple vinegar, add one tablespoonful allspice, one tablespoonful cloves, three tablespoonfuls celery seed, three white mustard seed, one tablespoonful mace, one pound white granulated sugar, boil, add the chopped mixture or pickle, boil five minutes, put in jars, cover tight. This is a most delightful chow chow. MRS. A. NOEL, MUSTARD SAUCE. One ounce vinegar, half ounce ground black pepper, half ounce cayenne pepper, half ounce ground spice, half pound grated horse radish, one pound sugar and one large box mustard. Mix and bottle. It is popular and will keep. Mrs. J. B. HUNTER. PICKLED DAMSONS. One peck of damsons, three pounds sugar, one quart vinegar, two ounces each cloves and cinnamon. Puta layer of damsons and a layer of spices until the jar is nearly full. Boil the sugar and vinegar, pour over the fruit; the next three days boil syrup and pour over, then take all out of jar, let come to boil and put back with a plate turned over until cold. This will keeps for years. : Mrs. J. B. HUNTER. r 113 ] RAISIN MANGOES. Trim and prepare the melons as for citron, throw into strong brine, let them remain for two weeks, take out of brine, soak in plenty fresh water, until salt is entirely extracted; then lay on a thick cloth and drain thoroughly, now scaldin strong alum water until brittle, throw into cold water again until the alum is extracted, boil in strong vinegar tea until well flavored with ginger, make a syrup one pound sugar to one pound melon with a cup mixed spices, ground and tied up in a muslin bag. Let cinnamon predominate; put in the melons and cook until the melons are done, then take them out, and boil the syrup with one quart vinegar, three lemons sliced. Stuff the melons with raisins, chopped apples, also pine apples if liked. Scatter celery and white mustard seed over the melons, place them in a jar. Boil the syrup until thick, let it cool, then pour over the melons. This will make five pounds. Mrs. SAUNDERS. CUCUMBER PICKLE. Soak the salt out, to two gallons of cucumbers use a tablespoonful powdered alum water, enough to cover well, let stand one night in alum; scald in weak vinegar, just let them come to a boil. Season the fresh vinegar to taste with spices, add two cups sugar, let it come to a boil and pour over the cucumbers. Will be ready for use in two days. Mrs. A. B. DURHAM. GREEN TOMATO SWEET PICKLE.