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A Better Chow Chow

Take the white part of one head of cabbage, two medium heads of cauliflower, one quart of string beans, one quart of very small cucumbers, six roots of celeriac, six mango (sweet) peppers, one quart of small white onions and two quarts of green tomatoes. Boil each of these articles separatelyexcept the cucumbers, which must be scalded in vinegar-until just done, but not soft. The cauliflower may be pulled apart, piece by piece, and the rest of the vegetables cut into suitable pieces, rather fine. If the cucumbers are not very small, they may also be cut; but if small, pack all the ingredients in a jar in regular layers, or mixed, so some of each may be taken out together. Then prepare the following pickle: Two gallons of strong cider vinegar, four ounces of mustard, four ounces white mustard-seed, a pot of French mustard, one ounce of cloves and two ounces of turmeric. Put the spices and vinegar into an enameled kettle, and when they come to a boil, pour over the vegetables. A pound of sugar and any spices liked may be added to the pickles, and any vegetables may be added to or omitted, if you keep the proportions correct. The vinegar must cover the whole completely, and it is a good plan to place a follower in the jar, to keep the chow-chow submerged. Chow-chow may be made by salting, draining, cutting into proper pieces and then scalding the vegetables in weak brine, packing and pouring over the dressing or pickle. Small martynias, nasturtiums, okra, Chili pepper, very young radish pods, or anything of the like kind add to the value-because to the variety of chow-chow, but according to the addition of Chili pepper, omit the mango pepper.