s
good cayenne pepper, five heads of garlic, skinned and separated, 1
pound of sugar. Boil slowly until reduced to one-half. It takes about
one day. Set away for a week, boil over once, and, if too thick, thin
with vinegar; bottle and seal as for chow-chow. HOW TO KEEP KETCHUP
TWENTY YEARS.--Take a gallon of strong stale beer, 1 lb. of anchovies,
washed from the pickle; 1 lb. of shalots, 1/2 oz. of mace, 1/2 oz.
of cloves, 1/4 oz. whole pepper, 1/2 oz. of ginger, 2 quarts of large
mushroom flaps, rubbed to pieces; cover all close, and simmer till it
is half wasted, strain, cool, then bottle. A spoonful of this ketchup
is sufficient for a pint of melted butter.

MUSHROOM KETCHUP.--Sprinkle mushroom flaps, gathered in September,
with common salt, stir them occasionally for two or three days; then
lightly squeeze out the juice, and add to each gallon bruised cloves
and mustard seed, of each, half an ounce; bruised allspice, black
pepper, and ginger, of each, one ounce; gently heat to the boiling
point in a covered vessel, macerate for fourteen days, and strain;
should it exhibit any indication of change in a few weeks, bring it
again to the boiling point, with a little more spice.

OYSTER KETCHUP:--Beard the oysters; boil them up in their liquor;
strain, and pound them in a mortar; boil the beards in spring water, and
strain it to the first oyster liquor; boil the pounded oysters in the
mixed liquors, with beaten mace and pepper. Some add a very little
mushroom ketchup, vinegar, or lemon-juice; but the less the natural
flavor is overpowered the better; only spice is necessary for its
preservation. This oyster ketchup will keep perfectly good longer than
oysters are ever out of season.

TOMATO KETCHUP.--Put them over the fire crushing each one as you drop
it into the pot; let them boil five minutes; take them off, strain
through a colander, and then through a sieve, get them over the fire
again as soon as possible, and boil down two-thirds, when boiled down
add to every gallon of this liquid one ounce of cayenne pepper, one
ounce of black pepper, one pint vinegar, four ounces each of cinnamon
and mace, two spoonfuls salt.

VERY FINE WALNUT KETCHUP.--Boil a gallon of the expressed juice
of green tender walnuts, and skim it well; then put in 2 lbs. of
anchovies, bones and liquor, 2 lbs. shalots, 1 oz. each of cloves,
mace, pepper, and one clove of garlic. Let all simmer till the shalots
sink; then put the liquor into a p