Take one bushel of firm ripe tomatoes - the Feejee Island, known by their pink or purple color, and the "Trophy," are the best and richest varieties for catsup and canning. Wipe them off nicely with a damp cloth, cut out the cores, and put them in a porcelain-lined iron kettle or a genuine bell-metal one. Place over the fire, and pour over them about three pints of water, throw in two large handfuls of peach leaves, with ten or twelve onions or shallots cut fine. Boil until the tomatoes are done, which will take about two hours then strain through a coarse-mesh sieve, pour the liquid back again into the boiling kettle and add half a gallon of good strong cider vinegar; have ready two ounces ground spice, two ounces ground black pepper, two ounces mustard (either ground or in the seed, as you prefer), one ounce ground cloves, two grated nutmegs, two pounds light brown sugar, and one pint of salt; mix these ingredients well together before putting in the boiler; then boil two hours, stirring continually to prevent burning. If you like the catsup "hot," add cayenne pepper to your taste. When cool, fill bottles (reeded bottles are the nicest, they can be procured at the house furnisher's, and a set will last some time; they look better than ones of all sizes and styles). Cork and seal with bottle-wax go as to exclude the air. Keep in a cool, dry place for future use. This recipe is preferred to all others - it has been used for years. It keeps well, and has been pronounced by competent judges supe-rior to all others. - G. D., Baltimore, Md.