Beat all the spices, except the mustard-seed, and boil together until thick as marmalade.--_Mrs. S. T._ _Green Tomato Sauce._ 2 gallons tomatoes, sliced. 3 tablespoonfuls salt. 3 gills of mustard-seed, whole. 2½ tablespoonfuls pepper. 1½ tablespoonfuls allspice. 3 tablespoonfuls mustard, beaten smooth. 1 teaspoonful cloves. 1 teaspoonful cinnamon. 1 teaspoonful celery-seed. 1 pint onions, chopped fine. 1 quart sugar. 2½ quarts vinegar. Mix thoroughly and boil till done.--_Mrs. P. McG._ SWEET TOMATO PICKLE. Peel small tomatoes with a sharp knife; scald in strong ginger tea until clear. To four pounds tomatoes, two pounds sugar, not quite one quart vinegar; cinnamon, mace, nutmeg, to taste. Scald the tomatoes and pour on boiling hot.--_Mrs. J. H. F._ _Sweet Tomato Pickle._ Boil green tomatoes in strong ginger tea for ten minutes. Then take out, and to every two pounds add one quart of vinegar, one pound sugar, cinnamon, cloves and mace to your taste.--_Mrs. P._ _Sweet Tomato Pickle._ Slice one gallon green tomatoes, and put a handful salt to each layer of tomatoes. Let them stand twelve hours, then drain off the liquor, and add to them two green peppers, and from two to four onions, sliced; take two quarts vinegar, half a pint molasses, two tablespoonfuls mustard, one teaspoonful allspice, and one of cloves; heat it until it begins to boil, then put in tomatoes, onions, and peppers; let them boil ten minutes: pour into a stone jar, and seal tight. In a fortnight they will be ready for use.--_Mrs. Dr. P. C._ TO MAKE PICCALILLI. To one-half bushel nicely chopped tomatoes, which must be squeezed dry, add two dozen onions, chopped fine, one dozen green peppers, chopped, one box ground mustard, one large root horseradish, nearly one pint salt, four tablespoonfuls ground cloves, four tablespoonfuls allspice. Mix thoroughly in a stone jar and cover with vinegar, making a hole in the centre to let the vinegar to the bottom.--_Mrs. B._ RIPE TOMATO PICKLE. Puncture the tomato with a thorn or straw. Put a layer of tomatoes, with onions cut up. Sprinkle salt on them, then put another layer of tomatoes and onions, with salt sprinkled over them. When you have filled the jar or vessel with tomatoes, let them remain about a week, then lay them in dishes to drain. Give each tomato a gentle squeeze, to get the salt water out. Put them in a jar and cover with strong vinegar. Boil a small quantity of vinegar with pepper, horseradish, and such other spices as you like, and pour it over the tomatoes. To two gallons of tomatoes, use a box of mustard dissolved in the vinegar.--_Mrs. C. C._ TOMATO MARMALADE OR SAUCE FOR MEATS. Scald and peel fully ripe tomatoes, then cut them up, if large. To twelve pounds add six pounds sugar, one tablespoonful beaten cloves, one tablespoonful spice and one tablespoonful cinnamon.