In the morning put as much of the pickle as it will hold in a colander; let cold water run over; drain the vegetables a moment, then turn them from the colander into a large preserving kettle.  Repeat the process till all are in the kettle.  Then add a quart of cider vinegar, a half pint of tarragon vinegar, a pound of granulated sugar, a half pound of yellow mustard seeds, four bay leaves, an ounce of stick cinnamon (broken in short lengths), six whole cloves and stand the kettle over a slow fire and let the whole simmer for an hour with the cover of the kettle drawn back two inches.  Stir the mixture frequently.  At the end of the hour put the pickle in a stone crock or in glass jars.

PEPPER MANGOES

Take large green peppers; extract the seeds and core with a penknife, being careful not to break the peppers.  Chop up one head of cabbage after boiling it in salt water.  When cold add one cup of mustard seed, two tablespoons of grated horseradish, one nutmeg grated, one clove of garlic grated, a pinch of ground ginger, one dozen whole peppercorns, half a tablespoon of prepared mustard, one teaspoon of sugar and half a teaspoon of best salad oil.  Lay the peppers in strong salt brine for three days; then drain off the brine and lay them in fresh water for twenty-four hours.  Fill the peppers with the above mixture, sew or tie them up with strong thread, pack them in a large stone jar and pour scalding vinegar over them.  Repeat this process three times more, at intervals of three days.  Then tie up the jar and set it away in a cool, dry place for three months.

PICCALILLI

Take one-half peck of green tomatoes, three red peppers, chopped; put in one cup of salt.  Let stand overnight, then strain off the water.  Five chopped onions, one pound of brown sugar, one-quarter ounce of allspice, and whole cloves put in a bag; one bunch of celery, one-half ounce of mustard seed.  Cover with vinegar and boil three hours.

PREPARED MUSTARD

Rub together one teaspoon of sugar, saltspoon of fine salt and one tablespoon of best salad oil.  Do this thoroughly.  Mix two tablespoons of ground mustard with vinegar enough to thin it.  Then add to the mixture of sugar, and if too thick, add a little boiling water.

BEET AND HORSERADISH RELISH

Take three cups of cold, boiled beets, grate and add one-half cup of grated horseradish; season with one-quarter teaspoon of pepper, one teaspoon of salt and two tablespoons of sugar.  Add all the vinegar the horseradish and beets will absorb, and place in covered jar or glass and it is ready for use.  Will keep a long time.

CABBAGE, BEET AND HORSERADISH RELISH

Take two quarts of boiled beets chopped, two quarts of cabbage chopped, one cup of grated horseradish, mix with two cups of sugar and two teaspoons of salt, add cold vinegar to cover, and place in gallon jar.