Wash and cut out the stem end of 1 pk good, ripe tomatoes. Cut up and boil until very soft, then rub through a colander first, and a fine sieve afterward. This will remove all the peel and seeds. Pour the strained tomato juice in an agate or porcelain lined kettle, put over the fire and add the following: 2 tablesp salt, 1 tablesp each ground black pepper, ground cloves and celery seed, 1 teasp cayenne pepper and 3 tablesp ground mustard. Put the celery seed in a cheesecloth bag, and let the catsup boil about 6 hours, stirring occasionally until the last hour, then almost constantly to prevent burning. Pour into a stone jar, and let stand until perfectly cold, then add 1 pt good vinegar and remove the celery seed bag. Bottle, cork and seal. Keep in a cool, dark and dry place.-[Mrs. D. W. C., British Columbia.