matos, and prick them with a fork--lay them in a deep dish,
and to each layer put a layer of salt. Let them remain in it four or
five days, then take them out of the salt, and put them in vinegar and
water for one night. Drain off the vinegar, and to each peck of tomatos
put half a pint of mustard seed, half an ounce of cloves, and the same
quantity of pepper. The tomatos should be put in a jar, with a layer of
sliced onions to each layer of the tomatos, and the spices sprinkled
over each layer. In ten days, they will be in good eating order.

58. _Tomato Catsup._

To a gallon of ripe tomatos, put four table spoonsful of salt, four of
ground black pepper, three table spoonsful of ground mustard, half a
table spoonful of allspice, half a spoonful of cloves, six red peppers,
ground fine--simmer the whole slowly, with a pint of vinegar, three or
four hours--then strain it through a sieve, bottle and cork it tight.
The catsup should be made in a tin utensil, and the later in the season
it is made, the less liable it will be to spoil.

59. _Mushroom Catsup._

Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt
over them, then put in another layer of fresh mushrooms, and salt, and
so on till you get in all the mushrooms. Let them remain several
days--then mash them fine, and to each quart put a table spoonful of
vinegar, half a tea spoonful of black pepper, and a quarter of a tea
spoonful of cloves--turn it into a stone jar, set the jar in a pot of
boiling water, and let it boil two hours, then strain it without
squeezing the mushrooms. Boil the juice a quarter of an hour, skim it
well, let it stand a few hours to settle, then turn it off carefully
through a sieve, bottle and cork it tight. Keep it in a cool place.

60. _Walnut Catsup._

Procure the walnuts by the last of June--keep them in salt and water for
a week, then bruise them, and turn boiling vinegar on them. Let them
remain covered with vinegar for several days, stirring them up each
day--then boil them a quarter of an hour with a little more vinegar,
strain it through a thick cloth, so that none of the coarse particles of
the walnuts will go through--season the vinegar highly with cloves,
allspice, pepper and salt. Boil the whole a few minutes, then bottle and
cork it tight. Keep it in a cool place.

61. _Curry Powder._

Mix an ounce of ginger, one of mustard, one of pepper, three of
coriander seed, the same quantity of turmeric,