ginger, 1 dessertspoonful of salt, 1 head of garlic chopped fine, 2
tablespoonfuls of vinegar, 1 dessertspoonful of Chili vinegar (a small
quantity of cayenne may be substituted for this).
_Mode_.--Choose ripe tomatoes, put them into a stone jar, and stand them
in a cool oven until quite tender; when cold, take the skins and stalks
from them, mix the pulp with the liquor which is in the jar, but do not
strain it; add all the other ingredients, mix well together, and put it
into well-sealed bottles. Stored away in a cool dry place, it will keep
good for years. It is ready for use as soon as made, but the flavour is
better after a week or two. Should it not appear to keep, turn it out,
and boil it up with a little additional ginger and cayenne. For
immediate use, the skins should be put into a wide-mouthed bottle with a
little of the different ingredients, and they will be found very nice
for hashes or stews.
_Time_.--4 or 5 hours in a cool oven.
_Seasonable_ from the middle of September to the end of October.
III.