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Tomato Catsup (Take peck cayenne ounce soy)

Take 1 peck cayenne, 1/2 ounce; soy, 2 table-spoonfuls; ripe tomatoes, cut a slit in them, and put port wine, 2 glasses; 3 anchovies, and 1 them into a porcelain lined kettle. Boil until table-spoonful of salt; put them into a bottle, the pulp is dissolved; strain and press, first through a cullender, then through a hair-sieve; then boil for 5 hours with 1 ounce salt, 1 ounce mace, 1 table-spoonful black pepper, 1 tea- for 3 days. spoonful cayenne, 1 table-spoonful powdered 1779.

Superfine Raspberry Vinecloves, 7 of ground mustard, and 1 of celery gar. Pour 1 quart vinegar on 1 quart raspseed; this last tied in a thin muslin bag; stir berries; the next day press and strain the juice frequently, especially during the last hour; upon another quart of the fruit, and repeat turn it into a stone jar to cool; and, when this every day for 6 days. Then add 1 pound cold, add 1 pint strong vinegar; take out the white sugar to every pint of the vinegar, and bag of celery seed, and bottle. Seal the corks, put it into a jar, which must be placed in a and keep in a dark cool place.