½ peck ripe tomatoes. ½ gallon vinegar. 1 teacup salt. 1 teacup mustard, ground fine. 4 pods red pepper. 3 tablespoonfuls black pepper. A handful celery-seed. 1 cup horseradish. All of the ingredients must be cut fine, and mixed cold. Put in bottles, cork, and seal tight. It is better kept awhile.--_Mrs. P._ _Tomato Catsup._ 1 gallon pulp of tomatoes 1 tablespoonful ginger. 2 tablespoonfuls cloves. 1 tablespoonful black pepper. 2 tablespoonfuls grated horseradish. 2 tablespoonfuls salt. 2/3 gallon vinegar. Boil all well together, then add three pounds sugar, and boil awhile.--_Mrs. M. S. C._ _Tomato Catsup._ Put into a preserving kettle about one pint water, fill up the kettle with ripe red tomatoes, previously washed and picked, with the skins on, cover closely, and set on a hot fire; frequently stirring that they may not stick to the bottom. Boil about one hour. Turn into a wooden tray; when cool enough, rub through a coarse sieve, through which neither skin nor seed can pass. Measure five quarts of this pulp, and boil until very thick, then add two tablespoonfuls horseradish, two tablespoonfuls white mustard-seed, two tablespoonfuls celery-seed, two tablespoonfuls black pepper beaten fine, two or three races of ginger beaten fine, three or four onions chopped fine, a little garlic, one nutmeg, salt and sugar to the taste. Stir all in, and let it come to a boil. Pour in one quart strong cider vinegar. Let it boil up once more, and take off the fire. Bottle, cork, and seal.--_Mrs. S. T._ CUCUMBER CATSUP. Pare and grate the cucumbers. To one quart of cucumbers add three large onions grated, one teaspoonful salt, one teaspoonful pepper, and as much vinegar as cucumbers. Exclude the air.--_Mrs. L. P._ _Cucumber Catsup._ Grate three cucumbers; one onion, one pint of vinegar, one tablespoonful black pepper, one tablespoonful salt, one teaspoonful pounded celery-seed. Put the catsup in bottles, with large mouths; as the cucumber settles, and is hard to get out.--_Mrs. H. T._ _Cucumber Catsup._ Chop three dozen large cucumbers and eight white onions, fine as possible, or grate them. Sprinkle over them three-fourths of a pint of salt, one-half teacup ground pepper; before seasoning, drain off all the water through a sieve; mix well with good vinegar, and bottle.--_Mrs. P. W._ _Cucumber Catsup._ One dozen cucumbers, four large onions, four tablespoonfuls salt, four teaspoonfuls black pepper, one quart strong vinegar. Grate onions and cucumbers.--_Mrs. H. D._ WALNUT CATSUP. To one gallon vinegar: Add 100 walnuts pounded. 2 tablespoonfuls salt. A handful horseradish. 1 cup mustard-seed, bruised. 1 pint eschalots, cut fine. ½ pint garlic. ¼ pound allspice. ¼ pound black pepper. A tablespoonful ginger.