Gooseberry Catsup

To 12 lbs gooseberries add 6 lbs sugar, 1 qt vinegar, 2 tablesp each cloves, cinnamon and allspice, 1 tablesp black pepper, and 1/2 teasp salt. Boil about one hour, or until thick. Bottle, cork and seal while hot. This makes about 1 gal catsup.- [Mrs. H. J. H., Col.

Walnut Catsup

The walnuts should be gathered while tender, when they can be easily pierced with a darning needle. White walnuts or butternuts are the best. Wash and wipe dry 100 tender green walnuts, pierce them all over with a fork, place then in a large jar with 2 qts vinegar and 1 cup salt, and let them stand 5 days, mashing and stirring them well every other day; then drain, squeeze out the juice and put the nuts in a porcelain kettle with 1/2 pt fresh vinegar, 1/2 doz whole pepper corn, 1 tablesp cloves, 1 blade mace, 1 grated nutmeg, 1 little head garlic, 1 horseradish root, sliced, and 1 pod red pepper. Let come slowly to a boil, and boil for 20 minutes. Strain, cool, bottle and seal.- [E. E. W., Ore.

Cold Cucumber Catsup

To 12 good-sized, ripe cucumbers, peeled, seeds removed and chopped fine, add 4 peeled onions, chopped fine, 4 tablesp salt, 3 tablesp black pepper, 3 tablesp grated horseradish and 1 qt best cider vinegar. Bottle, pour 1 teasp olive oil in top of each bottle, cork tightly, seal, and keep in a cool place.- [Mrs. W. M. G., Ct.

Farmer's Catsup

Chop fine 1 pk each green and ripe tomatoes, 1 large onion, and 4 heads cabbage. Sprinkle with 1 cup salt, mix thoroughly and let drain over night. The next morning add 1 gal good cider vinegar, and boil for 2 hours; then add 1 doz sweet peppers, 1 tablesp each celery seed, black pepper, ginger and mustard, and 1 teasp each cloves, allspice and cinnamon, 1/2 a nutmeg grated, 1 cup grated horseradish and 2 lbs brown sugar. Boil for another 10 or 15 minutes, and then can or bottle and seal.-[Mrs. J. L. R., O.