Take eight ounces of sharp apples pared and cored, eight ounces of tomatoes, eight ounces of salt, eight ounces of brown sugar, eight ounces of raisins, four ounces of red chilis, four ounces of ginger powdered, two ounces of garlic, and two ounces of shalots. Pound all these ingredients separately in a mortar, using cayenne pepper if chilis are not to be had. Mix the whole together, and add three quarts of vinegar and one quart of lemon-juice. Place the jar containing this composition on a stove, or by the side of a fire in a heat not less than one hundred and thirty degrees Fahrenheit, and stir it twice a-day for a month; then strain, but do not squeeze it dry. Bottle the liquor, which is an excellent sauce for any kind of fish or meat, hot or cold. A teaspoonful- will impart a fine flavor to any ragout, or be sufficient for a pint of broth. The residue, which is the chetney, should be put into pots or jars. It may also be used in sauces and gravies, or eaten like mustard, with cold meat, or spread upon grills, being an excellent ingredient for devils, wet or dry.