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One and a half gallons sliced tomatoes; three quarts good vinegar, two quarts cut cabbage, three pounds sugar, four tablespoonfuls white mustard seeds, four tablespoonfuls salt, two tablespoonfuls black pepper, two tablespoonfuls celery seed, six large onions; white ginger, cloves and mace to suit your taste. Boil until done. Mrs. J. W. Down. [ 114 ] RED TOMATO CATSUP. Toa peck ripe tomatoes, put one one-half ounce good sized onions (sliced) and one or two red pepper pods, boil until thick and done, rub through a sieve or sifter. To every gallon juice put three tablespoonfuls salt, three tablespoonfuls ground black pepper, two tablespoonfuls ground mustard, one tablespoonful celery seed, one pint vinegar, and one teacup sugar. Boil very thick and put it out to cool, then bottle, putting a little sweet oil in each bottle. Mrs. W. L. WALL. TOMATO. CATSUR: Pick and wash one peck ripe tomatoes and boil with one quart vinegar, strain through a sieve. Then add the following ingredients and cook to the proper consistency and botte: one quart brown sugar, one tablespoonful salt, one tablespoonful ground mustard, one tablespoonful black pepper, one tablespoonful each, spice, cloves and cinnamon. RAISIN MANGOKHS. Select green, or half-grown cantaloupes; remove a piece the length of melon, an inch and a half wide in the middle and tapering to a point at each end, take out seeds with a teaspoon. Pare the rind and (carve according to your fancy, ) and make a brine of salt and cold water, strong enough to float an egg, pour it over them and let remain for at least two weeks. Take out of brine, soak in plenty of fresh water until it is extracted; then lay ona thick cloth and drain thoroughly, scald in strong alum water, until it becomes brittle, throw into the cold water again until alum is entirely extracted. Boil in strong gingertea until well flavored with ginger, make a syrup of five pounds sugar to five pounds melons, with a teacup mixed spices, let cinnamon predominate. Put in the melons and cook till done, [cletoagy then take out and scatter over them celery and white mustard seed. Boil the syrup with a quart of vinegar and three lemons sliced, till thick. For filling, chop fine three pounds raisins, flavored slightly with cloves, one can grated or sliced pineapple, also preserved orange peeling if you like, when melons are well-filled, sew or tie, in pieces to the proper place. Place the melons in a jar, cover with the syrup after it has cooled. NIRS lage OAR RY GERMAN OR GREEN TOMATO PICKLE. One gallon chopped cabbage, one gallon green tomatoes sliced, one quart chopped onions, three quarts vinegar, one tablespoonful cloves, one tablespoonful allspice, one tablespoontul ground ginger, one tablespoonful celery seed, one tablesponful mace, six pods green pepper, two tablespoon- _ fuls salt, two pounds sugar, three tablespoonfuls mustard. Cook until thoroughly done. Very fine. Mrs. IT. H. MARTIN. LEXINGTON PICKLE. Take two dozen cucumbers out of the brine, cut them in two pieces, lengthwise, soak in water twenty-four hours, boil them in one-half gallon vinegar, one hour and a half, take them out and boil them an hour and a half in fresh vinegar in which put two pounds sugar, one tablespoonful cinnamon, the same of celery seed, the same of tuimeric and black pepper, one teaspoonful cloves, one mace, one ginger, add while cold one teaspoonful cayenne pepper and one tablaspoonful horse redish. Miss M. P. MANGUM. PICKLED PEACHES. Take nine pounds ripe peaches, rub them with a course towel and halve them, put four pounds sugar and one pint [ 116 J