Onepeck of tomatoes, eightgreen peppers to be chopped fine. They must be the vegetable or sweet pepper. Soak the tomatoes and pepper twenty-four hours in weak brine; drain off the brine, and add to the green tomatoesahead of finely chopped cabbage; scald all in boiling vinegar twenty minutes. Skim it out from the vinegar, and place in a large jar, and add threepints of grated horseradish and such other spices as you please. Fill the jars with strong cold vinegar and tie up for use.