386 VINEGAR, CIDER, AND FRUIT- WINES. 



this marmer all seeds, etc. are removed, and the pure, sweet juice 

 of the tomato alone remains. Take this, and, having your 

 kettles perfectly clean, place it in them and bring it sloicly to 

 a boil, carefully skimming off the scum that will rise to the 

 top. When it has cooked down about one-half put in your 

 cloves and allspice, which should be in bags, and let them remain 

 boiling with the rest. Shortly afterwards put in your other 

 spices, salt, pepper, etc. ; a small dash of ground cinnamon will 

 add much to the flavor, although the person making it must be 

 guided by his taste. From a third to half as much vinegar as 

 (there is juice should be put in when it is about half cooked, and 

 tthe mustard must be thoroughly mixed with vinegar before being 

 rput in. Let all now boil until it gets thoroughly done, and if too 

 thick, thin it while hot with vinegar and bottle or barrel as 

 desired. There can be no receipt given that will suit all 

 in regard to the amount of the different condiments to be used, 

 as each person has ideas of his own, but all catchup should be 

 'made liotter than desired, as it will undoubtedly lose some of its 

 strength when it becomes cold. The best of spices and vinegar 

 sliould always be used, and every vessel into which it is put 

 should be perfectly clean and free from any mold or dust. Seal 

 the bottles carefully, and if you have them thoroughly air-tight 

 it will like wine improve with age. 



The following receipts can be recommended : 



I. 'Take 15 quarts of thoroughly ripe tomatoes, 4 tablespoon- 

 fuls each of black pepper, salt, and allspice, 8 red peppers, and 3 

 'teaspoonfuls of mustard. The pepper and allspice must be ground 

 fine and the whole boiled slowly 3 to 4 hours; then pass all 

 through .-a fine sieve and when cold put it in bottles, which must 

 be immediately sealed. 



II. Boil 4 quarts of tomatoes together with 2 quarts of vine- 

 gar, 2 tablespoonfuls of red pepper, 4 tablespoon fuls of black 

 pepper, 1 tablespoonful of cloves, 1 teaspoonful of salt, and 1 

 ground nutmeg to a thick paste. Strain through a coarse-meshed 

 ieve and sweeten the sauce obtained with J Ib. of sugar. Fill 

 in bottles and shake once every day for a week. 



III. Cut up perfectly ripe tomatoes and place them upon the 

 fire until they commence to bubble. Then take them from the 



