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French Pickles

One peck green tomatoes sliced, six large onions sliced; mix these and throw over them one tea-cup of salt, and let them stand over night; next day drain thoroughly and boil in one quart vinegar mixed with two quarts of water, for fifteen or twenty minutes. Then take four quarts vinegar, two pounds brown sugar, half pound white mustard-seed, two table-spoons ground allspice, and the same of cinnamon, cloves, ginger, and ground mustard; throw all together and boil fifteen minutes. -Mrs. President R. B. Hayes, Washington, D. C.