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Grape Chutney

Use one quart of seeded grapes (not yet ripened, though full-sized) and one and a half pounds of tart apples. Place in preserving kettle with an ounce each of garlic, grated horseradish, ginger, mustard, four of salt, one saltspoon of cayenne pepper, a pint of vinegar, and one cup of stoned raisins. Simmer slowly till thick when rub smooth, add one-half pint brown sugar, and let stand a week (in earthenware), stirring each day. Then place in small jars and cork, putting away in a dry, dark, cool place.