nd
ginger, two tablespoonfuls black pepper, two teaspoonfuls celery seed,
a quarter of a pound of brown sugar. Put all in preserving-pan, cover
with vinegar and boil two hours; then strain through a sieve and
bottle for use.

WALNUT CATSUP.

One hundred walnuts, six ounces of shallots, one head of garlic, half
a pound of salt, two quarts of vinegar, two ounces of anchovies, two
ounces of pepper, a quarter of an ounce of mace, half an ounce of
cloves; beat in a large mortar a hundred green walnuts until they are
thoroughly broken; then put them into a jar with six ounces of
shallots cut into pieces, a head of garlic, two quarts of vinegar and
the half pound of salt; let them stand for a fortnight, stirring them
twice a day. Strain off the liquor, put into a stewpan with the
anchovies, whole pepper, half an ounce of cloves and a quarter of an
ounce of mace; boil it half an hour, skimming it well. Strain it off,
and, when cold, pour it clear from any sediment into small bottles,
cork it down closely and store it in a dry place. The sediment can be
used for flavoring sauces.

OYSTER CATSUP.

One pint of oyster meats, one teacupful of sherry, a tablespoonful of
salt, a teaspoonful of cayenne pepper, the same of powdered mace, a
gill of cider vinegar.

Procure the oysters very fresh and open sufficient to fill a pint
measure; save the liquor and scald the oysters in it with the sherry;
strain the oysters and chop them fine with the salt, cayenne and mace,
until reduced to a pulp; then add it to the liquor in which they were
scalded; boil it again five minutes and skim well; rub the whole
through a sieve, and, when cold, bottle and cork closely. The corks
should be sealed.

MUSHROOM CATSUP.

Use the larger kind known as umbrellas or "flaps." They must be very
fresh and not gathered in very wet weather, or the catsup will be less
apt to keep. Wash and cut them in two to four pieces, and place them
in a wide, flat jar or crock in layers, sprinkling each layer with
salt, and let them stand for twenty-four hours; take them out and
press out the juice, when bottle and cork; put the mushrooms back
again, and in another twenty-four hours press them again; bottle and
cork; repeat this for the third time, and then mix together all the
juice extracted; add to it pepper, allspice, one or more cloves
according to quantity, pounded together; boil the whole, and skim as
long as any scum rises; bottle when cool; put in each