Pickles, page 213

One-half ounce tumeric, 1/2 ounce celery seed, 1/2 ounce white mustard seed, 1/2 pound Coleman’s mustard seed, 1 1/2 cups brown sugar, 1 gallon vinegar, 6 large onions, 1/2 peck green tomatoes, 2 heads cabbage, 1/2 dozen green peppers, 1/2 dozen heads cauliflower, 1/2 gallon cucumbers, and small quantity each of cardomen seed, mixed spices and horse-radish. Heat vinegar and spices to boiling, heat, then add the whole receipt and boil for a few minutes more.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.