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Tomato Chow-Chow

Slice one peck of green tomatoes, six green peppers, one onion, strewing a cup of fine salt over them. After standing one night, turn off the water. Put them in a preserving kettle, with vinegar enough to cover them, add one cup of sugar, one cup of grated horseradish, one tablespoon of whole cloves, one of ground cinnamon. Stew slowly until perfectly soft.