Take large salt oysters that have just been opened. Wash them in their own liquor, and pound them, in a mortar, omitting the hard parts. To every pint of the pounded oysters, add a half pint of white wine or vinegar, in which you must give them a boil up, removing the scum as it rises. Then to each quart of the boiled oysters allow a tea-spoonful of beaten white pepper, a salt-spoonful of pounded mace, and cayenne and salt to your taste. Let it boil up for a few minutes, and then pass it through a sieve into an earthen pan. When cold, put it into small bottles, filling them quite full, as it will not keep so well if there is a vacancy at the top. Dip the corks in melted rosin, and tie leather over each. WALNUT CATCHUP. Take green walnuts that are young enough to be easily pierced through with a large needle. Having pricked them all in several places, throw them into an earthen pan with a large handful of salt, and barely sufficient water to cover them. Break up and mash them with a potato-beetle, or a rolling-pin. Keep them four days in the salt and water, stirring and mashing them every day. The rinds will now be quite soft. Then scald them with boiling-hot salt and water, and raising the pan on the edge, let the walnut liquor flow away from the shells into another pan. Put the shells into a mortar, and pound them with vinegar, which will extract from them all the remaining juice. Put all the walnut liquor together, and boil and skim it, then to every quart allow an ounce of bruised ginger, an ounce of black pepper, half an ounce of cloves, and half an ounce of nutmeg, all slightly beaten. Boil the spice and walnut liquor in a closely covered vessel for three quarters of an hour. When cold, bottle it for use, putting equal proportions of the spice into each bottle. Secure the corks with leather. MUSHROOM CATCHUP. Take mushrooms that have been freshly gathered, and examine them carefully to ascertain that they are of the right sort. Pick them nicely, and wipe them clean, but do not wash them. Spread a layer of them at the bottom of a deep earthen pan, and then sprinkle them well with salt; then another layer of mushrooms, and another layer of salt, and so on alternately. Throw a folded cloth over the jar, and set it by the fire or in a very cool oven. Let it remain thus for twenty-four hours, and then mash them well with your hands. Next squeeze and strain them through a bag. To every quart of strained liquor add an ounce and a half of whole black pepper, and boil it slowly in a covered vessel for half an hour. Then add a quarter of an ounce of allspice, half an ounce of sliced ginger, a few cloves, and three or four blades of mace. Boil it with the spice fifteen minutes longer. When it is done, take it off, and let it stand awhile to settle. Pour it carefully off from the sediment and put it into small bottles, filling them to the top. Secure them well with corks dipped in melted rosin, and leather caps tied over them.