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Vinegar, Pickles, and Pickling: Bottle

Or boil the tomatoes until they are soft. Squeeze them through a fine sieve, and to the juice add 1 pint of salt, 1 ounce of Cayenne pepper, a few cloves of garlic or shallots. Mix and boil until reduced one half. Bottle and seal.

Or cut up the tomatoes, place them in a preserving kettle in layers sprinkled with salt, using about 2 teacupfuls of salt to bushel of fruit.

Let stand three or four hours before boiling. Strain and add to the juice horse-radish, onions, or garlic, mus- - : 1 VINEGAR, PICKLES, AND PICKLING tard seed, and mixed spices. Let stand twenty-four hours or more.

Boil down to the right consistency..

Bottle and seal.

Select firm, ripe tomatoes, gash them on two or three sides and place them in a porcelain saucepan. Boil them to a pulp. Rub the pulp through a colander or coarse sieve, and afterwards through a hair or other fine sieve, and for each peck of fruit add 1 ounce of salt, 1 tablespoonful of black pepper, 1 teaspoonful of Cayenne, 1 ounce of mace, 1 ounce of ground cloves, 6 ounces of ground mustard and 1 ounce each of celery seed and mustard seed tied in a cheese-cloth bag. Boil the whole for four or five hours, stirring frequently, especially toward the last. When the catsup is of the right consistency, remove from the fire and let stand overnight to cool. For each peck of fruit stir in 1 pint of pure white wine or cider vinegar. Remove the bag of celery and mustard seed.

Bottle and cork tightly. Store in a cool, dark place.

Or cut the tomatoes in half and boil to a pulp. Press through a coarse, and afterwards a fine sieve, and for each peck of fruit add seasoning as follows: ounce of Cayenne pepper, 1 ounce of black pepper, ounce each of mace, allspice, cloves, 2 ounces of mustard. Salt to taste and add ginger or essence of celery if desired. Boil as above. When cool, stir in 1 pint of vinegar for each peck of fruit. Bottle and seal as above.