Mash a gallon of ripe tomatas; add to it one pound of salt, press out the juice, and to each quart add a quarter of a pound of anchovies, two ounces of eshallots, and an ounce of ground black pepper; simmer the mixture for a quarter of an hour; then strain it through a sieve, and put to it a quarter of an ounce of pounded mace, the same quantity of allspice, ginger, and nutmeg, and half a drachm of cochineal; let the whole simmer for twenty minutes, and strain it through a bag: when cold, bottle it: Or, put tomatas into an earthen pan, and bake them very slowly in an oven. Rub the pulp through a hair sieve, to separate the seeds and skins. To every pound, by weight, of the pulp, add a pint and a quarter of vinegar, with a drachm of mace, ginger, cloves, allspice, and one ounce each of white pepper, and minced eshallot. Simmer them for half an hour, and strain off the liquid. WALNUT CATSUP. Take 28 lbs. of unripe walnuts when quite tender, reduce them to a pulp in a marble mortar; add to the mass two gallons of vinegar; let it stand three or four days; to each gallon of liquor, put a quarter of a pound of minced eshallots, half an ounce of bruised cloves, the same of mace and black pepper, one tea-spoonful of Cayenne pepper, and a quarter of a pound of salt: give it a boil up, and strain it through a flannel. Conserved Fruits. The preserving of the pulpy fruits employed in housekeeping for making fruit pies, tarts and puddings, so as to render them fit for that purpose, when they cannot be procured in their recent state, is an object of considerable importance in every well regulated family. The expence of sugar is frequently urged as a reason for not conserving fruits in housekeeping, and to this may be added the uncertainty of success from the strong fermentable quality of many fruits, if the sugar has not been very liberally added. They may indeed be conserved for a length of time without sugar, by baking them in an oven, and then closely stopping them up; but if the cork becomes dry, the atmospheric air exchanges place with what is impregnated by the fruit, which then soon becomes mouldy; some pulpy fruits may be conserved in good condition by the following method, for years, or even it is probable for a longer period, in hot climates. CONSERVATION OF RECENT FRUITS WITHOUT SUGAR. The following fruits may be conserved without sugar. The more juicy fruits of the berry kind, such as currants, mulberries, strawberries, raspberries, are not well calculated for this process. METHOD OF CONSERVING GOOSEBERRIES, Orlean Plums Green Gages Damsons Peaches Nectarines Bullaces.