PEACH MANGOES

Take large free-stone peaches (almost ripe enough to he eaten with cream), put them in brine for two days, wipe them dry ; take out the seed and fill the space with scraped horse-radish, white and black mustard seed, celery seed, garlic or onions, pounded cloves, allspice, nutmeg, powdered ginger, pepper, cin- namon and sugar. Cover with cold vinegar, allowing to each quart one gill of table mustard, mixed, seasoning the vinegar with whole cloves, allspice, ginger, mustard, horse-radish a good deal of stick cinnamon and a bag of turmeric.

Keep the peaches well covered and the jar tied closely. — Mrs. P., Lexington.