Take 8 lb. tomatoes and stew until tender, together with one or two shallots or onions cut up, then put through a sieve. Return to the saucepan, and add a tablespoon salt, 1 tablespoon ground cloves, 1 tablespoon ground ginger, 1/2 tablespoon allspice, and 1 pint vinegar. Boil until reduced to one-third.
Twelve pounds ripe tomatoes, two pints vinegar, one cup sugar, two cloves garlic, five tablespoons salt, one tablespoon ground mace, one tablespoon ground cloves, one tablespoon ground cinnamon, one tablespoon ground allspice, one tablespoon celery seeds, half tablespoon cayenne pepper. Cover the tomatoes with boil* ing water and remove the skins. Cut up, then put into a saucepan with all the other ingredients, cook: until reduced to one-half; then pass through a sieve, re-heat and bottle.