bottle two
cloves and a pepper-corn. Cork and seal, put in a dry place, and it
will keep for years.

GOOSEBERRY CATSUP.

Ten pounds of fruit gathered just before ripening, five pounds of
sugar, one quart of vinegar, two tablespoonfuls each of ground black
pepper, allspice and cinnamon. Boil the fruit in vinegar until reduced
to a pulp, then add sugar and the other seasoning. Seal it hot.

Grape catsup is made in the same manner.

CUCUMBER CATSUP.

Take cucumbers suitable for the table; peel and grate them, salt a
little, and put in a bag to drain over night; in the morning season to
taste with salt, pepper and vinegar, put in small jars and seal tight
for fall or winter use.

CURRANT CATSUP.

Four pounds of currants, two pounds of sugar, one pint of vinegar, one
teaspoonful of cloves, a tablespoonful of cinnamon, pepper and
allspice. Boil in a porcelain saucepan until thoroughly cooked. Strain
through a sieve all but the skins; boil down until just thick enough
to run freely from the mouth of a bottle when cold. Cork and set
aside.

APPLE CATSUP.

Peel and quarter a dozen sound, tart apples; stew them until soft in
as little water as possible, then pass them through a sieve. To a
quart of the sifted apple, add a teacupful of sugar, one teaspoonful
of pepper, one of cloves, one of mustard, two of cinnamon, and two
medium-sized onions, chopped _very_ fine. Stir all together, adding a
tablespoonful of salt and a pint of vinegar. Place over the fire and
boil one hour, and bottle while hot; seal very tight. It should be
about as thick as tomato catsup, so that it will just run from the
bottle.

CELERY VINEGAR.

A quart of fresh celery, chopped fine, or a quarter of a pound of
celery seed; one quart of best vinegar; one tablespoonful of salt, and
one of white sugar. Put the celery or seed into a jar, heat the
vinegar, sugar and salt; pour it boiling hot over the celery, let it
cool, cover it tightly and set away. In two weeks strain and bottle.

SPICED VINEGAR.

Take one quart of cider vinegar, put into it half an ounce of celery
seed, one-third of an ounce of dried mint, one-third of an ounce of
dried parsley, one garlic, three small onions, three whole cloves, a
teaspoonful of whole pepper-corns, a teaspoonful of grated nutmeg,
salt to taste and a tablespoonful of sugar; add a tablespoonful of
good brandy. Put all into a jar, and cover it well; let it stand for
three weeks, then strain and bo