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LEMON KETCHUP (a quick way of making)

Take half a dozen fresh lemons. Cut them into slices, remove the pips, rub them well with three ounces of salt, place them in layers in a stone jar, and strew a little seasoning and spice between each layer, allowing a quarter of an ounce each of mace, cloves, and cayenne, two ounces of horse-radish, two ounces of mustard-seed, two ounces of allspice, and two ounces of white pepper. Boil two quarts of white vinegar, pour it hot upon the lemons, and let it stand until the next day. Strain, and bottle for use. Probable cost, 1s. 6d. per quart. Sufficient for two quarts.