4 quarts green cucumbers
4 onions
2 large green pepper
1 cup grated horseradish
1 gt vinegar
1 cup sugar
1 teaspoon white mustard seed
1 teaspoon powdered cloves
1 teaspoon tumeric powder
2 teaspoons celery seed
Salt
Slice the cucumbers, onions and peppers and place in layers in a large bowl, sprinkling each layer with a little salt. Add horseradish and allow to stand three hours. Drain and put into large kettle, adding the vinegar sugar and spices. Boil 30 min. This pickle will keep without sealing.

Boil 1 peck ripe tomatoes very tender. Rub through a sieve. Then add
1 pint vinegar, 5 tablespoons salt, 2 tablespoons cinnamon, 1/2 tablespoon cloves, 1/2 tablespoon red pepper (+ allspice if you choose). Boil slowly till it thickens - from 1-3 hours. The tomatoes may be cooked all night in a fireless cooker and boiled down on the stove afterwards.

1 gal. of tomato juice, 3 large onions, 2 cups brown sugar 3 tbls mustard 3 tbs. salt, 3 tbs black pepper, 2 tbs. allspice, 2 tbs cloves, 1 tbs cinnamon, 1 tbs red pepper. One quart vinegar. Boil onions and tomatoes and strain thru sieve. Boil until it thickens and then add other ingredients.

Mash cherries and clip stems off halfway. Pack in jars cold.
To one of quart cherries use 1 cup vinegar, 1 tablespoon salt add
to cherries and fill jar with water. Seal. Nice Bing cherries.

Of green tomatoes, onions, celery, cabbage, cauliflower, each 1 qt. Put in weak brine over night. Drain and add 3 qts.vinegar, 2 cups sugar, 3 large green peppers. Cook 5 minutes. Stir smooth in a little vinegar 1 2/3 cups flour, 2 tablespoons turmeric and 4 tablespoons mustard. Add to the pickles while boiling. Cut all in small pieces.

Six green tomatoes, 4 onions, 2 green peppers (remove seeds), 1 cup seeded raisins, 12 medium-sized apples, 2 cups sugar, 2 tablespoons salt, 2 tablespoons white mustard seed. Chop all fine except the apples. Add 1 qt. of vinegar and cook 1/2 hour. Then add the quartered apples and sugar and cook till apples are fine. Will keep in jelly glasses.

Pare off the green rind of the melon; cut white rind of melon in squares, put in pan with enough water to cover and about a heaping teaspoon of soda and soak over night. In the morning pour off water and boil 20 minutes in water and a lump of alum the size of hickory nut; then pour this off and make a syrup of vinegar and sugar, equal parts (being careful not to have the vinegar too strong), a teaspoonful of ground ginger tied in a cloth and boil the whole 2 1/2 hours---if the syrup boils down more may be added at any time.

Pickled eggs are very easily prepared and most excellent as
an accompaniment for cold meats. Boil quite hard 3 doz. eggs,
drop in cold water and remove the shells, and pack them when
entirely cold in a wide-mouthed jar, large enough to let them in
and out without breaking. Take as much vinegar as you think
will cover them entirely, and boil in it white pepper, allspice, a
little root-ginger; pack them in stone or wide-mouthed glass jars,
occasionally putting in a tablespoonful of white and black mustard
seed mixed, a small piece of race ginger, garlic, if liked,
horse-radish ungrated, whole cloves, and a very little allspice.
Slice 2 or 3 green peppers, and add in very small quantities.
They will be fit for use in 8 or 10 days.

To each peck of mushrooms 1/2 lb. of salt; to eack qt. of
mushroom liquor 1/4 oz. of cayenne, 1/2 oz. allspice, 1/2 oz. of
ginger, 2 blades of pounded mace. Choose full-grown mushroom
flaps, and take care they are perfectly fresh-gathered when the
weather is tolerably dry; for, if they are picked during very heavy
rain the catsup from which they are made is liable to get musty,
and will not keep long. Put a layer of them in a deep pan,
sprinkle salt over them, and then another layer of mushrooms,
and so on alternately. Let them remain for a few hours, then
break them up with the hand; put them in a nice cool place for
3 days, occasionally stirring and mashing them well to extract
from them as much juice as possible. Now measure the quantity of
liquor without straining, and to each quart allow the above
proportion of spices, etc. Put all into a stone jar, cover it up very
closely, put it in a saucepan of boiling water, set it over the fire,
and let it boil for 3 hours. Have ready a nice clean stewpan;
turn into it the contents of the jar, and let the whole simmer very
gently for 1/2 an hour; pour into a jug, where it should stand in
a cool place till next day; then pour it off into another jug, and
strain it into very dry, clean bottles, and do not squeeze the
mushrooms. To each pint of catsup add a few drops of brandy. Be
careful not to shake the contents, but leave all the sediments
behind in the jug; cork well, and either seal or rosin the cork, so
as perfectly to exclude the air. When a very clear, bright catsup
is wanted, the liquor must be strained through a very fine hair-sieve,
or flannel bag, after it has been very gently poured off; if
the operation is not successful, it must be repeated until you have
quite a clear liquor. It should be examined occasionally, and if
it is spoiling should be reboiled with a few peppercorns.

Slice and boil for an hour, with 6 small red peppers, 1/2 bushel
of ripe tomatoes; strain through a colander and boil for an hour
with 2 tablespoonfuls of black pepper, 2 ozs. of ginger, 1 oz. all
spice, 1/2 oz. cloves, 1/8 oz. mace, 1/4 lb. salt. When cold add
2 ozs. mustard, 2 ozs. curry powder, and 1 pt. of vinegar.