The longer catchup is boiled, the better it will keep. You may add cayenne and nutmeg to the spices. The bottles should be quite small, as it soon spoils after being opened. TOMATA CATCHUP. Gather the tomatas on a dry day, and when quite ripe. Peel them, and cut them into quarters. Put them into a large earthen pan, and mash and squeeze them till they are reduced to a pulp. Allowing half a pint of fine salt to a hundred tomatas, put them into a preserving kettle, and boil them gently with the salt for two hours, stirring them frequently to prevent their burning. Then strain them through a fine sieve, pressing them with the back of a silver spoon. Season them to your taste with mace, cinnamon, nutmeg, ginger, and white or red pepper, all powdered fine. Put the tomata again over the fire with the spices, and boil it slowly till very thick, stirring it frequently. When cold, put it up in small bottles, secure the corks well, and it will keep good a year or two. LEMON CATCHUP. Cut nine large lemons into thin slices, and take out the seeds. Prepare, by pounding them in a mortar, two ounces of mustard seed, half an ounce of black pepper, half an ounce of nutmeg, a quarter of an ounce of mace, and a quarter of an ounce of cloves. Slice thin two ounces of horseradish. Put all these ingredients together. Strew over them three ounces of fine salt. Add a quart of the best vinegar. Boil the whole twenty minutes. Then put it warm into a jar, and let it stand three weeks closely covered. Stir it up daily. Then strain it through a sieve, and put it up in small bottles to flavour fish and other sauces. This is sometimes called lemon pickle. FLAVOURED VINEGARS. These vinegars will be found very useful, at times when the articles with which they are flavoured cannot be conveniently procured. Care should be taken to have the bottles that contain them accurately labelled, very tightly corked, and kept in a dry place. The vinegar used for these purposes should be of the very best sort. TARRAGON VINEGAR. Tarragon should be gathered on a dry day, just before the plant flowers. Pick the green leaves from the stalks, and dry them a little before the fire. Then put them into a wide-mouthed stone jar, and cover them with the best vinegar, filling up the jar. Let it steep fourteen days, and then strain it through a flannel bag. Pour it through a funnel into half-pint bottles, and cork them well. SWEET BASIL VINEGAR. Is made precisely in the same manner; also those of green mint, and sweet marjoram. CELERY VINEGAR. Pound two ounces of celery seed in a mortar, and steep it for a fortnight in a quart of vinegar. Then strain and bottle it. BURNET VINEGAR.