SWEET PICKLE PEACHES. Four pounds of peaches, two pounds of sugar, one pint of vinegar, spice to taste. STUFFED BELL PEPPERS. Recipe for one hundred and fifty medium size. One small head cabbage, one head of celery, one ounce small green peppers, one dozen large white onions, one-half dozen green tomatoes, one quart ordinary cucumber pickles, one-half dozen small fresh cucumbers, two cook- ing spoons of white mustard seeds, two cooking spoons celery seeds, one cooking spoon tumric powder, one-half cup white granulated sugar, one-half cup salt, one pint skinned garlic, one-half pint Chili tepins peppers, two gallons best vinegar, spices to suit taste. To prepare peppers for filling, take one quart vinegar, one quart water. Scald peppers in this until white, then cut off the tops and scrape out the seeds and fill; tie on the tops with a string. Place in stone jars and cover with the following mixture: Two gallons vinegar, spiced with Chili tepins, white mustard seeds, a little horse rad- ish chopped fine, ground spices tied in a bag. Boil and pour hot on the peppers in the jars.