Wash and dry the tomatoes, then cut out the stem ends but do not peel them. Slice them fine into an enameled pan, then add the vinegar, salt and spices and boil for four hours or until quite thick.
The butter should be stirred often to prevent burning.
Seal in jars.
12 lbs. green tomatoes. 4 lemons. 9 lbs. lump sugar. 3 ozs. ginger root. 1/4 lb. candied citron peel. 1/4 oz. chilies.
Wipe the tomatoes, cut them in quarters, place them in a large preserving pan, add the sugar, the grated rinds and the strained juice of lemons and let stand for twenty-four hours.
Bruise the ginger, then tie it in a small bag with the chilies, add them to the tomatoes and boil for one and one-half hours or until tender.
Just before the boiling is finished, remove the spice bag and add the peel cut into thin strips.
Divide into jars and seal.