Directions:
Four heads of cabbage, one peck of green tomatoes, one dozen large cucumbers, one-half dozen sweet peppers (red), one-half dozen sweet peppers (green), one quart of small white onions; cut all these in small pieces, and let stand in brine over night; wash in cold water, and drain. Cut six bunches of celery in small pieces.

DRESSING FOR THE PICKLE.--Two gallons of good cider vinegar, five pounds of brown sugar, five cents worth of turmeric, five cents worth of white mustard seed, one-half pound of ground mustard, one-half cup of flour, a tablespoon of whole cloves, and the same of stick cinnamon.

Let the vinegar, sugar, and all the spices come to boiling point; add the chopped vegetables, and one hundred small cucumber pickles that have been in brine over night. Cook one-half hour; then add the turmeric, ground mustard and flour mixed to a paste; cook five minutes longer. Bottle, and eat when your stomach craves it.