--Skin one peck of ripe tomatoes and chop them
fine, add two cups skinned and chopped onions, two cups chopped celery,
two cups sugar, one cup salt, four tablespoons white mustard seed, two
teaspoons ground cloves, six or eight red peppers chopped fine, two
teaspoons of ground black pepper and one quart of pure vinegar. Seal in
air tight bottle.--Contributed.

PICKLES.--To a gallon of rain water add one cup of salt. Boil it and
cover a gallon jar of pickles with the brine, drain off water, bring to
a boil and turn over pickles for nine successive mornings. Then take
out the pickles, pack in jars with layers of mixed spices. Boil enough
vinegar (diluted if very strong) and add one cup of sugar to each
gallon of vinegar and add a piece of alum size of a small walnut. Pour
hot over the pickles in the jar, cover and put a weight on them and
store in a dry, cool place. Good.--Contributed.

EASY PICKLES.--Take pickles of uniform size (about three inches long)
wash and pack in fruit jars as tightly as you can. Add one cup of salt,
one cup of sugar, an ounce of mixed white and black mustard seed, an
ounce of whole cloves and cinnamon bark mixed or any spices preferred
and alum the size of a walnut to one gallon of vinegar. Bring to a good
boil, then turn over the pickles in the jars and seal. A piece of horse
radish root is nice placed in each jar.--Contributed.

WATER MELON PICKLES.--Peel and cut the water melon rind into small
cubes and boil it until tender and clear in water to cover, with alum
the size of a pea. Drain and boil again in a syrup made of one pint of
diluted vinegar and three pints of sugar. Add cloves and cinnamon in
spice bag, to suit taste. Pour over the pickles, bring to a boil and
cover pickles for three days in succession. Then seal.--Contributed.

CANNED CURRANT JUICE.--Express juice from currants by mashing through
colander. Mix one pound of sugar with each pint of juice. Cook five
minutes and seal. Use one tablespoon of canned juice to a glass of ice
water and fill with crushed ice. Raspberry, strawberry and cherry
juices may be canned likewise using a little less sugar.

SPICED GOOSEBERRIES.--Six quarts of gooseberries, four and one half
quarts sugar. Boil one hour, add one pint vinegar and one tablespoon
each of cloves, cinnamon and allspice. Boil three minutes then seal.

SPICED PLUMS.--Ten pounds of blue plums, eight pounds sugar, one pint
vinegar and one tablespoon cloves and cinnamon. Boil t