For this purpose you must have the best and ripest tomatas, and they must be gathered on a dry day. Do not peel them, but merely cut them into slices. Having strewed some salt over the bottom of a tub, put in the tomatas in layers; sprinkling between each layer (which, should be about two inches in thickness) a half pint of salt. Repeat this till you have put in eight quarts or one peck of tomatas. Cover the tub and let it set for three days. Then early in the morning, put the tomatas into a large porcelain, kettle, and boil it slowly and steadily till ten at night, frequently mashing and stirring the tomatas. Then put it out to cool. Next morning strain and press it through a sieve, and when no more liquid will pass through, put it into a clean kettle with two ounces of cloves, one ounce of mace, two ounces of blade pepper, and two table-spoonfuls of cayenne, all powdered. Again let it boil slowly and steadily all day, and put it to cool in the evening in a large pan. Cover it, and let it set all night. Next day put it into small bottles, securing the corks by dipping them in melted rosin, and tying leathers over them. If made exactly according to these directions, and slowly and thoroughly boiled, it will keep for years in a cool dry place, and may be used for many purposes when fresh tomatas are not to be had. TO PICKLE CAULIFLOWERS. Take the whitest and closest full-grown cauliflowers; cut off the thick stalk, and split the blossom or flower part into eight or ten pieces. Spread them oh a large dish, sprinkle them with salt, and let them stand twenty-four hours. Then wash off the salt, drain them, put them into a broad flat jar or pan, scald them with salt and water, (allowing a quarter of a pound of salt to a quart of water,) cover them closely and let them stand in the brine till next day. Afterwards drain them in a hair sieve, and spread them on a cloth in a warm place to dry for a day and a night. Then put them carefully, piece by piece, into clean broad jars and pour over them a pickle which has been prepared as follows:—Mix together three ounces of coriander seed, three ounces of turmeric, one ounce of mustard seed, and one ounce of ginger. Pound the whole in a mortar to a fine powder. Put it into three quarts of the best white wine vinegar, set it by the side of the fire in a stone jar, and let it infuse three days. These are the proportions, but the quantity of the whole pickle must depend on the quantity of cauliflower, which must he kept well covered by the liquid. Pour it over the cauliflower, and secure the jars closely from the air. You may pickle brocoli in the same manner. Also the green tops of asparagus. TO PICKLE RED CABBAGE.