160 THE FARMER'S AND 



best for this use,) the liquor should be poured off into other 

 bottles. In this way, catsup of excellent quality prefer- 

 able to that from mushrooms, and clear as choice Madeira 

 can be readily made, in greater quantity and with less 

 trouble than in the common way. 



THE RAW TOMATO. 



In this state, the ripe fruit should be picked from the 

 vine and sliced up in vinegar like cucumbers, with a lit- 

 tle oil, pepper, and salt ; or it may be eaten like ripe fruit, 

 without seasoning. 



TOMATO SAUCE. 



Parboil the ripe tomato until the skin will slip ; peel 

 and mash them ; and add to every pound of tomatoes one 

 ounce of butter ; season with pepper and salt, and sim- 

 mer over a slow fire until perfectly cooked. If, however, 

 toast should be added to the sauce, the proportion of but- 

 ter should be increased. 



FRIED TOMATO. 



Ripe tomatoes, sliced up and fried in butter, are, to 

 many, quite delicious. 



TOMATO PICKLES. 



Pickles are made of the green fruit, by the same pro- 

 cess that you would observe in the pickling of cucumbers, 

 or any other articles. The ripe fruit may likewise be 

 pickled, and, in fact, is a preferable article, as it is in that 

 case highly medicinal, and has a much better flavor. 



TO PREPARE GREEN CORN FOR USE IN WINTER. 



Take a large copper boiler of boiling water, and fill it 

 with ears of husked com such as are used for roasting 



