1 peck green tomatoes. ¼ peck onions. ¼ pound white mustard-seed. 1 ounce allspice. 1 ounce cloves. 1 bottle mixed mustard. 2 tablespoonfuls black pepper. 1 tablespoonful cayenne. 1 ounce celery-seed. 1 pound brown sugar. Slice the tomatoes and lay them in salt for twelve hours; pour off the brine. Slice the onions, and put a layer of onions, tomatoes, spices and sugar into a bell-metal kettle, until the ingredients are all in. Pour in vinegar until well covered, and boil for one hour.--_Mrs. Dr. S._ _French Pickle._ 1 gallon cabbage. ½ gallon green tomatoes. 1 quart onions. 6 pods green pepper, without the seed. 3 tablespoonfuls ground mustard, or seed. 1 tablespoonful ginger. 1 tablespoonful horseradish. 1 tablespoonful cinnamon. 1 tablespoonful cloves. 2 tablespoonfuls salt. 1 tablespoonful celery. ¼ pound sugar. ½ gallon vinegar. Chop up cabbage, tomatoes, onions, and pepper; sprinkle salt over it, and let it stand an hour or so, and pour off the liquor. Add spices and vinegar, boil all together until you can stick a straw through the cabbage and tomatoes. This, as you see, will only make a small quantity when boiled down.--_Mrs. M. McN._ SPANISH PICKLE. 4 dozen large cucumbers. 4 large green peppers. ½ peck onions. ½ peck green tomatoes. Slice the whole, and sprinkle over with one pint salt, allow them to remain over night, then drain them. Put the whole into a preserving kettle, and add the following ingredients: sliced horseradish according to your judgment, one ounce mace, one ounce white pepper, one ounce turmeric, one ounce white mustard-seed, half an ounce cloves, half an ounce celery-seed, four tablespoonfuls of dry mustard, one and a half pounds brown sugar. Cover the whole with vinegar, and boil it one hour.--_Mrs. J. J. M._ ONION PICKLE. Peel and scald the onions in strong salt water twenty-five or thirty minutes; take them out and lay on dishes in the sun, a day or two, then put them in vinegar prepared as for cabbage pickle.--_Mrs. Dr. J._ PICKLED ONIONS. Pour boiling water over the onions and let them stand until the brine gets cooled; then change the brine for nine mornings, warming it every day. The ninth day put them in fresh water, and let them soak one day and night. Then put the spices and vinegar on the fire, and let them come to a boil, and drop in the onions in a few minutes; add sugar to your taste.--_Mrs. A. H._ LEMON PICKLE.