1 ounce mace. 1 ounce black pepper. 1 ounce white mustard-seed. 1 ounce turmeric. ½ ounce cloves. ½ ounce celery-seed. 3 tablespoonfuls made mustard. 2 pounds brown sugar. With a little horseradish. Cover with vinegar, and boil till tender, a half-hour or more. When cold, ready for use.--_Mrs. C. N._ CHOW-CHOW PICKLE. 1 gallon chopped cabbage. 4 onions. 2 pounds brown sugar. 2 pints strong vinegar. 2 tablespoonfuls black pepper. 2 tablespoonfuls of allspice. 2 tablespoonfuls of celery-seed. ½ pint mustard-seed. 1 tablespoonful ground mustard. The cabbage and onions must stand in strong salt and water two hours, then place in a brass kettle, with the vinegar and spices, and sugar; boil until syrup is formed. Excellent.--_Mrs. J. H. F._ CHOW-CHOW. The recipe is for one gallon pickle; for more, the quantities must be increased, of course. The ingredients consist of: ¼ peck green tomatoes. 1 large head of cabbage. 6 large onions. 1 dozen cucumbers. ½ pint grated horseradish ½ pound white mustard-seed. ½ ounce celery-seed. A few small onions. ½ teacup ground pepper. Turmeric, ground cinnamon. A little brown sugar. Cut the cabbage, onions and cucumbers into small pieces, and pack them down in salt one night; then put in vinegar, poured over hot. Do this three mornings. The third morning, mix one box ground mustard with one-quarter pint salad oil. To be mixed in while warm.--_Mrs. O. B._ LEESBURG CHOW-CHOW. ½ peck green tomatoes. 2 large heads cabbage. 15 large white onions. 25 cucumbers. Cut these up, and pack in salt for a night. Drain off, and then soak in vinegar and water for two days. Drain again. Mix with this, then: 1 pint grated horseradish. ½ pint small white onions. ½ pound white mustard-seed. 1 ounce celery-seed. ½ teacup ground black pepper. ½ teacup turmeric. ½ teacup cinnamon. Pour over one and a half gallons boiling hot vinegar. Boil this vinegar for three mornings; the third morning, mix with two boxes mustard, three pounds brown sugar, and half-pint sweet oil.--_Mrs. J. B. D._ SWEET PICKLE PEACHES. Powder cloves, mace, and allspice, and mix well together. To every pound fruit add one-quarter pound sugar, one gill vinegar, one teaspoonful of the mixed spices. Boil all together, and when the fruit is done, take from the syrup, and lay on dishes. Let the syrup cook thoroughly. Put the fruit in jars, and pour on the syrup. Cover when cool.--_Mrs. D. R._ TO PICKLE PEACHES. 1 pound peaches. ½ pound sugar. 1 pint vinegar. Mace, cloves, cinnamon; boil the ingredients every day, for six days, and pour over the peaches.--_Mrs. F. D. G._ SPICED PEACHES.