cultivated, and yields a most abundant crop. Some people pluck them
green, and pickle them.

The best sort of catsup is made from tomatoes. The vegetables
should be squeezed up in the hand, salt put to them, and set by
for twenty-four hours. After being passed through a sieve, cloves,
allspice, pepper, mace, garlic, and whole mustard-seed should be
added. It should be boiled down one third, and bottled after it is
cool. No liquid is necessary, as the tomatoes are very juicy. A good
deal of salt and spice is necessary to keep the catsup well. It is
delicious with roast meat; and a cupful adds much to the richness of
soup and chowder. The garlic should be taken out before it is bottled.

Celery should be kept in the cellar, the roots covered with tan, to
keep them moist.

Green squashes that are turning yellow, and striped squashes, are more
uniformly sweet and mealy than any other kind.

If the tops of lettuce be cut off when it is becoming too old for
use, it will grow up again fresh and tender, and may thus be kept good
through the summer.

It is a good plan to boil onions in milk and water; it diminishes the
strong taste of that vegetable. It is an excellent way of serving up
onions, to chop them after they are boiled, and put them in a stewpan,
with a little milk, butter, salt, and pepper, and let them stew about
fifteen minutes. This gives them a fine flavor, and they can be served
up very hot.