PRESERVATION OF FRUIT. 387 



fire, and when cool rub them with the hand through a hair-sieve 

 and season according to the following proportions: For each 

 quart of sauce add 1 teaspoonful of ground allspice, 1 teaspoonful 

 of ground cloves, 1 tablespoonful of salt, and 1 quart of wine- 

 vinegar. Stir the whole thoroughly together, replace it upon the 

 fire, and boil for one hour, with constant stirring. When cool 

 put the catchup in bottles and seal immediately. 



Walnut catchup. I. In June, when the walnuts are still soft, 

 take 10 dozen of them, and after crushing pour over them 2 

 quarts of wine-vinegar, add the following spices, all ground : 2 

 tablespoonfuls of black pepper, 1J oz. of nutmeg, 40 cloves, J oz. 

 of ginger, and J oz. of mace, and boil the whole J hour, stirring 

 constantly. When cold strain through a hair-sieve and put the 

 catchup in bottles. 



II. Crush about 10 dozen of young, soft walnuts, sprinkle 

 f Ib. of salt over them, and then add 1 quart of vinegar. Let 

 the whole stand six weeks, stirring frequently. Then strain 

 through a bag, with constant pressing with the hand. Pour 1 

 pint of vinegar over the residue, let it stand over night, and 

 strain again through the bag. Combine the fluid with that pre- 

 viously obtained and season with the following spices, all ground : 

 1J oz. of black pepper, J oz. of nutmeg, J oz. of ginger, J oz. of 

 mace, and 40 cloves. Then boil J hour, strain through a hair- 

 sieve, and bottle. 



Cucumber catchup. Thoroughly ripe cucumbers, before turning 

 yellow, are peeled and grated upon a coarse grater. This paste is 

 brought into a colander to allow the juice to run off, then pressed 

 through a coarse hair-sieve to remove the seeds, and finally brought 

 into small, wide-mouthed bottles, which are filled f full. The re- 

 maining space is filled up with good wine-vinegar. This catchup 

 has the taste and odor of fresh cucumber, and is used as a condi- 

 ment with meat. Before bringing it to the table it is seasoned 

 to taste with salt and pepper. 



Horseradish catchup. The mode of preparation is the same as 

 for the preceding, putting the grated mass in a colander and 

 straining through a hair-sieve being, however, not necessary. 

 Both varieties of catchup must be immediately corked, sealed, 

 and kept in a cool place. Within the last few years both have 



