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Green Tomato Pickles

I peck of green tomatoes, I ounce of whole allspice, I dozen onions, I 11/½ ounces of black pepper, 4 pound of ground mustard, I ounce of whole cloves, I ounce of mustard-seed.

Slice the tomatoes and onions. Then put a layer of tomatoes in the bottom of a jar, then a layer of onions, then a sprinkling of salt, then tomatoes and so on till ali are used. Stand aside over night. Next morning drain off all the liquor. Put them in a porcelain kettle, add the spices, cover with vinegar and simmer gently fifteen minutes. Put away in stone or glass jars.