=Corn Relish=
18 Ears of Corn 1 Onion 1 Cabbage 1/4 Pound of Mustard 1 Pint of Vinegar 4 Cupfuls of Sugar 1/2 Cupful of Salt 2 Peppers
Cut the corn from the cob, chop onion, peppers and cabbage, add sugar, salt and vinegar, and cook slowly three-quarters of an hour. Ten minutes before taking from the fire, add a very scant fourth of a pound of dissolved mustard. Seal in glass jars.