388 VINEGAR, CIDER, AND FRUIT-WINES. 



been prepared on a large scale in the United States and in Eng- 

 land, and have become an article of export. They are packed in 

 small, wide-mouthed bottles, sealed, and provided with gayly- 

 colored labels. Some English factories use small earthenware 

 pots of a cream color, closed with corks over which is tied strong 

 colored paper. The pots are very good, but the manner of 

 closing them is not ; the corks should be sealed. 



Currant catchup. Heat nearly to the boiling point, with con- 

 stant stirring, 4 Ibs. of thoroughly ripe currants together with 1 J 

 Ib. of sugar. Then add 1 tablespoonful each of cinnamon, salt, 

 cloves, and pepper all finely pulverized and 1 quart of vine- 

 gar. Boil the mixture one hour and then treat in the same man- 

 ner as tomato catchup. 



Gooseberry catchup. This product also comes into commerce 

 under the name of "spiced gooseberries;" it is an excellent con- 

 diment with roast fowl. Take 6 quarts of gooseberries, ripe or 

 unripe as may be desired, and carefully remove the stems and 

 pistils. Then bring them into a kettle, and after pouring some 

 water and scattering 5 Ibs. of pulverized sugar over them, boil 

 for 1J hour. After boiling for 1J hour add 4 Ibs. more of 

 sugar and 1 tablespoonful each of allspice, cloves, and cinnamon. 

 The catchup is not strained, but brought at once and while warm 

 into wide-mouthed bottles or pots, which are immediately corked 

 and sealed. It is advisable, before closing the bottles, to lay a 

 closely-fitting piece of salicylated paper upon the surface of the 

 catchup. The bottles should be kept in a cool place. 



It is scarcely necessary to remark that catchup can be prepared 

 not only from the above, but from all varieties of fruit, as it is 

 only necessary to take one of the above receipts as a type. But, 

 with few exceptions, those given are the only catchups prepared 

 on a large scale and brought into commerce. 



Another subject which may be referred to in connection with 

 the preservation of fruit is the preparation of 



Fruit-butter , Marmalade, and Jelly. 



Fruit-butter. The manufacture of apple-butter, which may 

 serve as a type of that of all other fruit-butters, is effected as 



