First lay the cucumbers in salt and water for one week or ten days; next cut them in slices quarter of an inch thick. Then soak out the salt and boil them in alum water half an hour, and afterwards in ginger tea for one hour. Then make a syrup of one pint water, one quart vinegar, three pounds sugar to every four pounds cucumbers. Flavor with cloves, mace, and cinnamon. Boil all together until the syrup is sufficiently thickened.--_Mrs. A. C._ TO PICKLE RIPE CUCUMBERS. Take them yellow, but not too ripe, scrape the seeds well out; lay them in salt and water twenty-four hours, then make syrup same as for peaches; in a week scald the vinegar again.--_Mrs. C._ GREEN TOMATO PICKLE. Slice green tomatoes and onions; sprinkle each layer with salt; let them stand until next day, then press all the juice out, and season very highly with red and black pepper, celery, mustard seed, a little turmeric, and some sugar; cover with vinegar, and cook until tender.--_Mrs. M. D._ GREEN TOMATO PICKLE. Slice and chop green tomatoes, until you have one gallon. Chop one dozen large onions. Mix and sprinkle four large spoonfuls of salt upon them, let it stand one night; next day drain off all the water, and have one quart strong vinegar, two pounds sugar, spices and pepper to your taste. Put in the vinegar, and put with the tomatoes in a porcelain kettle; boil half an hour. Place in the jar for keeping and cover closely. Three or four days afterwards, boil again for a few minutes and put away for use.--_Mrs. L. P._ _Green Tomato Pickle._ One peck tomatoes sliced. One dozen onions. Sprinkle with salt, and lay by twenty-four hours; then drain them. 3 pounds sugar to one gallon vinegar. 1½ ounces ground pepper. 1 ounce whole cloves. 1 ounce mustard-seed. 1 ounce allspice. 1 cup mustard, mixed. Put all in a kettle, with vinegar enough to cover; boil till tender.--_Mrs. S. B._ TO MAKE GREEN TOMATO SAUCE. 16 pounds tomatoes. 7 pints good cider vinegar. 4 pounds brown sugar. ½ pint celery-seed. ½ pint mustard-seed. 1½ pints onions, cut fine. 1 teacup ground mustard. ½ ounce mace. 2 ounces cinnamon. 1 ounce allspice. ½ ounce cloves. ¼ pound black pepper. Put all of the spices in the vinegar, and boil one hour. Then put in the tomatoes, which you must slice the night before, and put one layer of salt and one of tomatoes. Drain the water off, and boil the tomatoes in the spiced vinegar till done.--_Mrs. Dr. S._ GREEN TOMATO SAUCE. Peel and slice the tomatoes. To two gallons add: 5 tablespoonfuls ground mustard. 2½ tablespoonfuls ground black pepper. 2 tablespoonfuls ground allspice. 2 tablespoonfuls ground cloves. 3 gills white mustard-seed. 1 gill celery-seed. 1 gill salt. 1 pint onions, chopped fine. 2 quarts brown sugar. 2 quarts vinegar.