KITCHEN-GARDENING. 135 



MANNER OF PRESERVING TOMATOES. 



Tomatoes may be preserved in a stone or glazed earthen 

 pot, for use in the winter, by covering tbem with water 

 in w^hich a sufficient quantity of salt has been dissolved 

 to make it strong enough to bear an egg. Select perfectly 

 ripe berries, and cover the pot with a plate in such a 

 manner that it wall press upon the fruit without bruising 

 it. Previous to cooking these Tomatoes, they should be 

 soaked in fresh water for several hours. Besides the various 

 modes of preparing this delicious vegetable for the table, 

 it may be preserved in sugar, and used either as a dessert 

 or on the tea-table, as a substitute for peaches or other 

 sweetmeats. It also makes good pies and tarts, and excellent 

 catsup. 



A celebrated writer observes, that " the common Tomato 

 made into a gravy, by stewing over the fire, and used as a 

 sauce for meat, has been known to quicken the action of 

 the liver and of the bowels better than any medicine he 

 ever made use of ; and when afflicted with inaction of the 

 bowels, headache, a bad taste of the mouth, straitness of the 

 chest, and a dull painful heaviness of the region of the liver, 

 the w^holc of these symptoms are removed by Tomato sauce, 

 and the mind, in the course of some few hours, is put 

 in perfect tune." 



HOW TO MAKE CATSUP. 



To make catsup, use one pint of salt to one peck of Toma- 

 toes. Bruise, and let them stand two days ; then strain them 

 dry, and boil the juice, until the scum ceases to rise, with two 

 ounces of black pepper, the same quantity of pimento or all- 

 spice, one ounce of ginger, one of cloves, and half an ounce of 

 mace. Tomatoes are excellent raw, cooked with toasted bread, 

 or eaten in any other way. "When I see a dish of luscious 

 peaches and delicious tomatoes side by side, I am in doubt as 

 to which I reallv like the best, when eaten raw. 



