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Chow-Chow (Peck onions peck green)

1/2 peck onions. 1/2 peck green tomatoes. 5 dozen cucumbers. Slice all very fine, and put in a few whole cucumbers, one pint small red and green peppers; sprinkle one pint salt over them, and let them stand all night; then add: 1 ounce mace. 1 ounce white mustard-seed. 1 ounce celery-seed. 1 ounce turmeric. 1 ounce whole cloves. 3 tablespoonfuls ground mustard. 2 pounds brown sugar. 1 stalk horseradish, grated fine.

Cover all with one gallon and one pint of strong vinegar, and boil thirty minutes.--Miss E. T.

Chow-chow. 1/2 peck onions. 1/2 peck green tomatoes. 3 dozen large cucumbers. 4 large green peppers. 1/2 pint small peppers, red and green. Sprinkle one pint salt on, and let them stand all night; the cucumbers not peeled, but sliced one inch thick, the onions also sliced. In the morning drain off the brine, and add to the pickles: 1 ounce mace. 1 ounce black pepper. 1 ounce white mustard-seed. 1 ounce turmeric. 1/2 ounce cloves. 1/2 ounce celery-seed. 3 tablespoonfuls made mustard. 2 pounds brown sugar. With a little horseradish. Cover with vinegar, and boil till tender, a half-hour or more When cold, ready for use.--Mrs. C. N.