Tomato Catchup.
Boil one bushel of tomatoes in a porcelain kettle until soft; press them through a sieve; then add half a gallon of vinegar, two ounces of cloves, one and a half pints of salt, one ounce of Cayenne pepper, five heads of garlic (skinned and chopped), two ounces of whole pepper, one pound of allspice, five ounces of mace, and five ounces of celery seed. Mix all together; and boil until it is reduced to half. Strain, and bottle it.