Tomato Catsup. (No. 1.)

One gallon of tomatoes, four tablespoonfuls each of salt, and black pepper, three tablespoonfuls of mustard, one-half tablespoonful of allspice, four pods of red pepper. All ingredients should be made fine; simmer slowly in a porcelain kettle, in sufficient sharp vinegar to have two quarts of catsup, after simmering three or four hours, and strain through a wire sieve. Those who like it may add two tablespoonfuls of juice of garlic after the simmering is over and the ingredients are somewhat cool. This is superior to West India catsup; is an excellent remedy for dyspepsia; may be used in a week but improves much by age.

Tomato Catsup. (No. 2.)

Boil tomatoes thoroughly, strain them, and to two gallons tomatoes, add six tablespoonfuls of salt, two tablespoonfuls of capsicum, one and one-half black pepper, three tablespoonfuls of mustard, two tablespoonfuls of powdered cinnamon, one quart of best vinegar. Boil slowly three or four hours. Bottle and seal.

Tomato Catsup. (No. 3.)

One gallon of tomatoes thoroughly boiled and strained, one pint of vinegar, six tablespoonfuls of salt, three tablespoonfuls of mustard seed, ground fine, one teaspoonful of cayenne pepper, three tablespoonfuls of black pepper, one teaspoonful of cloves, and the same of allspice. Simmer as in the above recipe.

Tomato Catsup. (No. 4.)

One gallon of tomatoes boiled and strained, one pint of vinegar, two coffeecupfuls of brown sugar, one teaspoonful each of cayenne and black pepper, one tablespoonful of salt, four tablespoonfuls of cinnamon, two onions, chopped very fine. Boil down thick and seal for use.