PEPPER SAUCE.
Take twenty-five peppers cut very fine, one root of horse-radish grated, two tablespoonsful of salt and a tablespoonful of mustard seed, a tablespoonful of cloves, the same of allspice, a little mace; boil the spices in the vinegar, and pour over the peppers, mixing all well together; put in bottles or jars, and cork it.