Two quarts cucumbers, sliced
3 bunches celery, cut up
1 quart small onions
1 quart green tomatoes, sliced
1 cauliflower
6 green peppers, chopped

Put all in salt water 24 hours, then drain 20 minutes.

Paste:
6 tablespoonfuls mustard
1 tablespoonful tumeric
3 quarts cider vinegar
2 cups granulated sugar
1 cup flour
1/2 teaspoonful celery seed

Sift sugar, mustard and tumeric. Add celery seed; put over fire with the vinegar, thicken with the flour moistened with cold water. Cook until thick and pour over pickles while hot. Let stand a few days before using.

Half peck peaches, 1 pint vinegar, 2 pounds brown sugar, 1 ounce stick cinnamon, cloves. Boil sugar, vinegar and cinnamon 20 minutes. Dip peaches quickly in hot water, then rub off the fur with a towel. Stick each peach with four cloves. Put into syrup and cook until soft, using half peaches at a time.

Twenty-two ears sweet corn
1 head cabbage
4 green peppers
4 large onions chopped
1 pint sugar
1/2 cup salt
1 1/2 pints vinegar
1 1/2 ounces mustard
2 teaspoonfuls tumeric

Cook well and seal while hot.

Four quarts green tomatoes
1 head cabbage
6 onions
3 green and red peppers
1 dozen cucumbers, all ground
3 tablespoonfuls mustard
1 1/2 teaspoonfuls tumeric
1 tablespoonful celery seed
1 tablespoonful mustard seed
2 tablespoonfuls flour
4 cups brown sugar
1 quart vinegar

Boil all 45 minutes, except mustard, flour and tumeric. Dissolve these and add to rest while boiling hot and seal.

Four quarts chopped green tomatoes
3/4 cup salt
2 teaspoonfuls pepper
3 teaspoonfuls mustard
3 teaspoonfuls cinnamon
3 teaspoonfuls allspice
3 teaspoonfuls cloves
2 cup white mustard seed
4 green peppers, sliced
2 chopped onions
2 quarts vinegar

Add salt to tomatoes, cover, let stand 24 hours and drain. Add spices to vinegar and heat to boiling point; then add tomatoes, peppers and onions bring to boiling point and cook 15 minutes after boiling point is reached. Store in a stone jar and keep in a cool place.

Slice 50 medium sized cucumbers and 10 onions together and let stand over night in weak brine. Drain and add 2 quarts vinegar, not too strong; 2 tablespoonfuls mustard seed, 1 tablespoonful celery seed, 1 tablespoonful whole pepper, 2 tablespoonfuls mixed spices, 4 cups sugar, 3 red sweet peppers, ground coarse. Boil 10 minutes. Dissolve 2 tablespoonfuls of curry powder in a little vinegar and add. Then boil 10 minutes longer. Put in cans hot.

One quart sliced cucumbers
1 red pepper
1 onion
1 cup sugar
1 teaspoonful mustard seed
1 teaspoonful celery seed
1 pint vinegar

Soak cucumbers in weak brine 24 hours. Put all together and cook. One teaspoonful olive oil to each quart can.

Twelve green peppers, 12 red peppers, 15 onions, 1 1/2 cups sugar, 3 tablespoonfuls salt. Grind and stand in boiling water 15 minutes. Drain, add sugar, salt and enough vinegar to cover.

Pare and slice lengthwise large ripe cucumbers. Remove seeds, tasting of cucumbers to see that they are not bitter. Cook in salt and water until nearly tender. Drain and place in cans. Pour over a weak sweetened vinegar and let stand four or five days. Drain again and place over these a hot vinegar sweetened, 1 pint vinegar, 3 pints sugar and seal. Add spice.

Five pounds grapes
2 1/2 pounds sugar
Tablespoonful each cinnamon, cloves, allspice and pepper
1/2 tablespoonful salt
1 pint of vinegar

Cook grapes, put through a sieve. Add sugar and spices; boil until it thickens a little, then bottle.