Slice the tomatoes. Put them in layers into a deep earthen pan, and sprinkle every layer with salt. Let them stand in this state for twelve hours. Then put them over the fire in a preserving-kettle, and simmer them till they are quite soft. Pour them into a thin linen bag, and squeeze the juice from them. Season the liquor to your taste, with grated horse-radish, a little garlic, some mace, and a few cloves. Boil it well with these ingredients - and, when cold, bottle it for use.

Tomato Ketchup (1)

Take toma-tas when fully ripe, bake them in a jar till tender strain them, and rub them through a sieve. To every pound of juice, add a pint of Chili vinegar, an ounce of shallots, half an ounce of garlic, both sliced, a quarter of" an ounce of salt, and a quarter of an ounce of white pepper, finely powdered; boil the whole till every ingredient is soft, rub it again through the sieve. To every pound add the juice of three lemons; boil it again to the consistence of cream; when cold, bottle if, put a small quantity of sweet oil on each, tie bladders over, and keep it in a dry place.

Tomato Ketchup (2)

Gather a peck of tomatoes, pick out the stems, and wash them; put them on the fire without water; sprinkle on a few spoonfuls of salt; let them boil steadily an hour, stirring them frequently; strain them through a colander and then through a sieve; put the liquid on the fire with half a pint of chopped onions, eighth of an ounce of mace broke into small pieces, and if not sufficiently salt, add a little more; one table-spoonful of whole black pepper; boil all together until just enough to fill two bottles; cork it tight.

[The seasoning may be varied to suit the taste. Allspice instead of mace - common red pepper instead of black pepper, and less chopped onion.]

Tomato Ketchup (3)

One gallon skinned tomatoes, four table-spoons of salt, four do. black pepper, two do. allspice, eight pods red pepper, eight table-spoons of mustard seed. These articles to be bruised fine and simmered slowly in a pint of vinegar three hours; then strained through a hair sieve. To be stewed down to half a gallon of ketchup.