Directions for Cookery, in its Various Branches

to draw out the saltness. There must be sufficient of the liquid to cover the tomatas well. To a peck of tomatas allow a bottle of mustard, half an ounce of cloves, and half an ounce of pepper, with a dozen onions sliced thin. Pack the tomatas in a stone jar, placing the spices and onions alternately with the layers of tomatas. Put them in till the jar is two-thirds fall. Then fill it up with strong cold vinegar, and stop it closely. The pickles will be fit to eat in a fortnight. If you do not like onions, substitute for them a larger quantity of spice. TOMATA SOY. For this purpose you must have the best and ripest tomatas, and they must be gathered on a dry day. Do not peel them, but merely cut them into slices. Having strewed some salt over the bottom of a tub, put in the tomatas in layers; sprinkling between each layer (which, should be about two inches in thickness) a half pint of salt. Repeat this till you have put in eight quarts or one peck of tomatas. Cover the tub and let it set for three days. Then early in the morning, put the tomatas into a large porcelain, kettle, and boil it slowly and steadily till ten at night, frequently mashing and stirring the tomatas. Then put it out to cool. Next morning strain and press it through a sieve, and when no more liquid will pass through, put it into a clean kettle with two ounces of cloves, one ounce of mace, two ounces of blade pepper, and two table-spoonfuls of cayenne, all powdered. Again let it boil slowly and steadily all day, and put it to cool in the evening in a large pan. Cover it, and let it set all night. Next day put it into small bottles, securing the corks by dipping them in melted rosin, and tying leathers over them. If made exactly according to these directions, and slowly and thoroughly boiled, it will keep for years in a cool dry place, and may be