CHOW-CHOW PICKLES.
From MRS. H.K. INGRAM, of Florida, Alternate Lady Manager.
One-half peck green tomatoes; one dozen peppers; two heads cabbage (medium size); one-half peck onions; one-fourth peck cucumbers. Chop fine (or, better still, run through a sausage grinder), and mix thoroughly with three handfuls of salt. Pour all into a thin bag to drain for twelve hours, or over night. At the end of this time put sufficient vinegar to cover into a large iron, tin or porcelain vessel, and add two ounces black pepper grains, two ounces allspice grains, two ounces celery seed, one-fourth pound mustard, one pound sugar. Scald the vinegar and pour contents of bag into it; add the spices, mix well, and let all come to a boil, and remove instantly. This will be found equal to the best imported bottled chow-chow.