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Gooseberry Catsup (II)

Mrs. J. B. Adams, Mrs. Henry Stevens, and Mrs. R. Harris. Eight pounds of ripe or partially ripe fruit, four pounds brown sugar, one pint of good vinegar, two ounces each fine cloves and cinnamon tied in a bag; boil the berries and sugar for three or four hours, then add spice; boil a little more; put in a jar and cover well. Will keep two years by occasionally scalding and adding a little vinegar and spice,