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Pickling.

Lemon pickle.

Grate the yellow rind from two dozen fine fresh lemons, quarter them but leave them whole at the bottom; sprinkle salt on them, and put them in the sun every day until dry; then brush off the salt, put them in a pot with one ounce of nutmegs, and one of mace pounded; a large handful of horse radish scraped and dried two dozen cloves of garlic, and a pint of mustard seed; pour on one gallon of strong vinegar, tie the pot close, put a board on, and let it stand three months—­strain it, and when perfectly clear, bottle it.

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Tomato catsup.

Gather a peck of tomatos, pick out the stems, and wash them; put them on the fire without water, sprinkle on a few spoonsful of salt, let them boil steadily an hour, stirring them frequently; strain them through a colander, and then through a sieve; put the liquid on the fire with half a pint of chopped onions, half a quarter of an ounce of mace broke into small pieces; and if not sufficiently salt, add a little more—­one table-spoonful of whole black pepper; boil all together until just enough to fill two bottles; cork it tight.  Make it in August, in dry weather.

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Tomato marmalade.

Gather full grown tomatos while quite green; take out the stems, and stew them till soft; rub them through a sieve, put the pulp on the fire seasoned highly with pepper, salt, and pounded cloves; add some garlic, and stew all together till thick:  it keeps well, and is excellent for seasoning gravies, &c. &c.

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Tomato sweet marmalade.

Prepare it in the same manner, mix some loaf sugar with the pulp, and stew until it is a stiff jelly.

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Tomato soy.

Take a bushel of full ripe tomatos, cut them in slices without skinning—­sprinkle the bottom of a large tub with salt, strew in the tomatos, and over each layer of about two inches thick, sprinkle half a pint of salt, and three onions sliced without taking off the skins.

When the bushel of tomatos is thus prepared, let them remain for three days, then put them into a large iron pot, in which they must boil from early in the morning till night, constantly stirring to prevent their sticking and mashing them.

The next morning, pass the mixture through a sieve, pressing it to obtain all the liquor you can; and add to it one ounce of cloves, quarter of a pound of allspice, quarter of a pound of whole black pepper, and a small wine glass of Cayenne; let it boil slowly and constantly during the whole of the day—­in the evening, put it into a suitable vessel to cool; and the day after, bottle and cork it well:  place it in a cool situation during warm weather, and it will keep for many years, provided it has been boiled very slowly and sufficiently in the preparation.  Should it ferment it must be boiled a second time.