This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
To make good tomato catsup, take one peck of ripe, firm, red tomatoes, cut out the stem ends, slice and then hash. Add three tablespoonfuls of salt, and boil in a porcelain-lined kettle until soft; then pass through a fine sieve, put back on the stove, and add one teaspoonful of cayenne pepper, one tablespoonful each of ground black pepper, cloves and mace, and four tablespoonfuls of ground mustard. A few bay leaves may be added, or a tablespoonful of celery seed tied up in a bag. Boil slowly for about four hours, stirring often; let stand overnight, then add a pint of good clear cider vinegar. Bring to a boil, put into bottles, and seal while hot.