Sauces and spiced relishes, in one shape or another, are to be found on almost every well equipped table, and while a too liberal indulgence in them is properly considered unwholesome, yet they fill a gastronomical want which is universal and therefore not to be overlooked. As almost all the ingredients except some of the spices and sugar are grown on the average home farm, catsups and sauces can be prepared at comparatively small expense by country housekeepers, while town and city dwellers must pay high prices for the raw material of an inferior quality, or buy the ready-made bottled relishes of whose purity they cannot be assured. In preparing homemade catsups and relishes it is imperative that the following rules be observed: Have the bottles thoroughly clean and drained dry. Be sure the corks are sound and clean, and allow them to soak a little while in hot water before using. See to it that the corks are large enough, and press them into the bottles as far as they will go. Then trim off the tops evenly with a sharp knife, and dip the top of each bottle to the depth of about one inch or more in a melted sealing mixture made of beeswax and rosin, in the proportion of one part rosin to two parts beeswax, or dip the bottles into melted sealing wax the same as that used for sealing letters. Prepared paraffine or sealing wax cakes, ready for melting, can be bought in the stores.