Wash, pit and press juice from cherries; put in a crock and pour over them a rich syrup of vinegar, sugar, stick cinnamon and whole cloves. Let stand until next day; then heat syrup and pour over again. Do this for five or six mornings, or until cherries are pickled or juice is thick. Put spices in a bag to save straining juice each time.

One quart large cucumbers
1 quart large onions
1 head cauliflower
2 red peppers
3 green peppers, chopped

Do not chop 1 qt. small cucumbers, 1 quart small onions. Put all in a weak brine over night.

Dressing:
3 cups brown sugar
1/2 gallon vinegar
1/4 pound white mustard seed
2 ounces celery seed
1/8 pound ground mustard
1/8 ounce tumeric
2-3 cup flour

Make dressing and let come to a boil, then add other ingredients and let come to a boil. Then can for winter use.

Fifty small cucumbers, sliced; 1 pint onions, sliced. Soak in a strong brine (1/2 cup salt to 3 pints water) for 2 hours. Drain, add 1/2 cup mustard seed, 1/2 teaspoonful celery seed, 1/2 cup olive oil, and vinegar enough to cover.

Two cups salt in 1 gallon cold water. 6 large onions, sliced thin; 50 good sized pickles, sliced thin. Soak over night. Then drain thoroughly. Make a syrup of 3 quarts vinegar, 4 cups brown sugar, 1 teaspoonful celery seed, 2 teaspoonfuls mustard seed (white), 1 teaspoonful black pepper, 5 red sweet peppers, sliced thin; 2 tablespoonfuls mixed spices in a bag. Add pickles, etc. Cook 8 to 10 minutes.

Twelve large sour apples
12 ripe tomatoes
9 onions
1 quart vinegar
2 tablespoonfuls salt
1 teaspoonful pepper
3 cups brown sugar
1/2 teaspoonful cloves
1 teaspoonful cinnamon
1 teaspoonful ginger

Cook until thick.

Four cups vinegar
8 pounds sugar
4 tablespoonfuls cinnamon
4 teaspoonfuls whole cloves
watermelon

Cut skin from watermelon, cut rind into small pieces about 2 inches square; cover with water and cook until tender. Boil sugar and vinegar 10 minutes. Add spices tied in bag; simmer until syrupy, about two hours; add melon and simmer one hour. Fill jars and seal.

For 200 pickles: 1 pint of salt; put in crock with the pickles. Pour on enough boiling water to cover. Let stand 24 hours. Pour off the brine, scald, skim and add 1 tablespoonful alum. Let stand 24 hours. Drain. Take 2 quarts of vinegar and dilute with water, and scald all the pickles a few at a time, and put in cans and cover with the following pickle: 1 ounce allspice, 1 ounce black pepper, 1 ounce cinnamon, 1 ounce tumeric, 4 or 5 green peppers, sliced; 1 tablespoonful alum, 1 1/4 pounds brown sugar. Boil all spices in the vinegar and pour on pickles hot.

Eight quarts tomatoes, 3 cups red peppers and 2 cups onions (chopped), 3 cups sugar, 1/4 cup salt, 3 pints vinegar, 3 teaspoonfuls allspice, 1/2 teaspoonful red pepper, 2 teaspoonfuls ginger. Boil until thick. Three teaspoonfuls each cloves and cinnamon.

Thirty large, ripe tomatoes; 3 green peppers, 6 large onions, 3 cups vinegar, 3 cups sugar, 1/4 cup salt, 1 teasponful cinnamon, cloves and allspice (in bag). Chop peppers and onions, cut tomatoes in quarters, combine and cook three or four hours.

Soak 1 peck of cucumbers three days in strong brine, then three days in fresh water. Cut in chunks and simmer slowly for two hours in weak vinegar in which has been dissolved a piece of alum the size of a walnut, and add a few grape leaves. Drain and put in glass jars. Make a syrup of 3 pints vinegar, 3 pounds brown sugar, 2 tablespoonfuls celery seeds, 2 tablespoonfuls whole allspice, 2 tablespoonfuls cassia buds. Let boil three minutes and pour over pickles.