One gallon of peeled tomatoes; four pods of cayenne pepper; (they are very small, about one inch long,) three tablespoonfuls of black pepper, ground at home; four tablespoonfuls of black mustard, made fine in the mortar; three tablespoonfuls of allspice, ground at home; three tablespoonfuls of salt; one quart of strong cider vinegar; one long root of horse-radish chipped up thin. Boil four hours. Two bushels of tomatoes make thirty bottles of catsup. After the tomatoes have boiled two hours put in all the spices - everything excepting the vinegar and horse-radish. (It must be stirred at the bottom all the time it is boiling). Set the vinegar on the side of the fire where it will get hot, but not boil. Then chip up the horse-radish in thin chips. Half an hour before the catsup is done put in the vinegar, and when the catsup has boiled four hours stir in the horse-radish and take it off the fire. Put it into large wooden vessels or large stone crocks. Cover it closely, so that the aroma cannot escape, and let it stand over night. Then strain through a wire sieve, and with a wooden spoon press as much through as you can. What is left in the sieve take into your hands and squeeze it out. Bottle it. Drive the corks in with a wooden beetle, and put a strong twine over the corks and make it fast around the neck of the bottle. Then dip it into hot sealing-wax, and when it is cold tie a piece of cotton cloth over it to prevent the wax from being knocked off. This catsup will keep any length of time. It is excellent with raw oysters, fresh meats of all kinds, salads, sauces and gravys.