TOMATO CATSUP.
Wash the tomatoes; cut them in slices; put them into a stone jar, with alternate layers of tomatoes and salt, till the jar is nearly full. Set them in the sun every day for a week. Bring them in at night, or if it is cloudy at the end of that time, put them in a bell metal kettle, which must be very clean; let them get well heated; take them up, and strain them through a sieve; let some of the pulp pass through, but not the seeds or the skins; boil it for two hours, with whole grains of black pepper and cloves. Otherwise, you may add mustard seed, cayenne pepper, mace, nutmeg, cinnamon, allspice, and ginger. When cold, bottle: cork tight, and rosin the tops.