116 CATCHUP. 



sediment, which can be saved for soups, or fish-sauces, or 

 put into a linen bag for the top of the pickle-pot. Cork 

 closely with fresh cork-wood, and lay the bottles on their 

 sides in a dry, cool closet. 



TOMATO CATCHUP. 



Take a peck of tomatoes that are fully ripe, on a dry day 

 in August, or early in September. Pick the stems from 

 them, and wipe \vith a clean towel dipped in warm water. 

 Put them into the kettle with salt between each layer, but 

 without water. As they boil, skim and stir them frequently 

 for an hour, strain them through a colander, then through a 

 coarse sieve. To the strained liquid, put six or seven small 

 chopped onions, one or two blades of mace, a table-spoonful of 

 whole black pepper. Boil it an hour and a half, adding, if 

 necessary, a little more salt. Fill, when cool, small bottles 

 quite full, and cork closely. 



If tomato catchup is preferred thinner, you may slice 

 your tomatoes, and squeeze them through a linen bag, and 

 pound your spices. Take one or two onions to a peck 

 of tomatoes, chopping the onions very fine, and add a very 

 little Cayenne. Keep the bottles on their sides in a cool 

 closet. 



WALNUT CATCHUP. 



Gather the walnuts while they are green and tender 

 enough to be pierced with a coarse needle. Probe them 

 with a bodkin, or crush them with a wooden mallet, and put 

 them into a pan and cover them with a pickle made of a 

 little soft water and a handful of table-salt. Let them re- 

 main four or five days, rnashing and turning them every day 

 with a wooden spoon. Have ready on the fifth day a 

 liquid composed of soft pure water and mild vinegar, bring it 

 to boiling heat, and to every dozen walnuts pour a quart 



