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West Indian Pickles

4 green peppers 2 red peppers 1 head celery Chop (not too fine), salt and let stand over night. Cook in brine for ten minutes, then drain well.

Sauce 1 qt. cider vinegar 5 T mustard 3 C brown sugar 1 t celery seed 1 to 2 lobes of garlic 1/2 t tumeric powder 1 T white mustard seed Powdered assofiedite (size of pea.) 1 C flour Boil until thick, then add pickles. Stir well. Makes one gallon and keeps without sealing. 3/2 lbs. cherries 2½ lbs. sugar Mrs. Chas. Greenwood.