Directions:
Two quarts small cucumbers, two quarts small onions, two cauliflowers, six green peppers; cut all, and put in salt and water four hours; then scald, and drain.

PASTE.--Six tablespoonfuls mustard, one tablespoonful turmeric, one and one-half cups sugar, one cup flour. Mix all well together; add cold vinegar to wet it up; pour into two quarts of boiling vinegar.

Pour this on pickles; mix thoroughly, and put in cans.