Wash and stem the grapes and put them over the fire with enough water to keep them from burning, stew slowly until tender, and rub through a colander. The seeds and skins should both be. removed by this process. Measure the pulp and put it back in the preserving kettle, allowing to three quarts of it, two pounds of brown sugar, a pint of good cider vinegar, a large tablespoonful, each, of ground cloves, allspice, cinnamon, salt, and black pepper, and an even teaspoonful of cayenne. Boil the catsup until it is reduced about one-half and is very thick, skim, take from the fire, and when cool, bottle and seal.