1    Peck half ripe tomatoes

      2 c  Diced celery

      6 md Onions

      6    Green sweet peppers, chopped

      2 qt Vinegar

  2 2/3 c  Brown sugar

    1/2 c  Salt

    1/4 ts Nutmeg

      2 oz Mustard seed

  Scald, peel, chop, and drain tomatoes.  Add celery, onions, and peppers.
  Scald and cool vinegar.  Add sugar, salt, mustard seed, and nutmeg. Combine
  with vegetables.  Stir all together thoroughly 3 or 4 times at intervals of
  1/2 hour.  Let stand 6 weeks before using. Florence Taft Eaton, Concord,

  MA.