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Mock Olives

Take two quarts of green plums; one and onehalf tablespoons of mustard seed; two quarts of vinegar and two and one-half tablespoons of salt. Place the plums in a stone jar. Turn the vinegar into a preserving-kettle, and add the salt; bring it to the boiling point and pour it on the plums. Cover closely. The next day drain off the vinegar, again heat it and pour it on the plums. When cold put them in olive bottles and cork tightly.