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Spanish Pickles

One dozen cucumbers, four heads of cabbage, one peck green tomatoes, one dozen onions, three ounces white mustard-seed, one ounce celery seed, one ounce turmeric, one box Coleman's mustard, two and a half pounds brown sugar. Let the cucumbers stand in brine that will float an egg three days; slice the onions, and chop cabbage and tomatoes, the day before making, and sprinkle with salt in the proportion of half pint to a peck. When ready to make, squeeze brine out of cucumbers, wipe them off, peel and cut them in slices, let all simmer slowly in a kettle together for half an hour, and then bottle. - Mrs. J. W. Grubbs, Richmond, Ind.