Gather the tomatoes when quite ripe, cut them in thin slices, put a thick layer of tomatoes and a layer of salt alternately in a stone jar until full, then boil it gently half an hour. Rub it through a hair sieve, and to every gallon add four roots of horseradish scraped, a small onion stuck full of cloves, quarter ounce of mace, quarter ounce cloves, quarter ounce nutmeg, one ounce allspice, two pods red pepper, or one ounce black pepper. Boil all together, and when done add at the rate of half a pint of vinegar to every gallon of catsup, and one pint of wine to every three quarts. Bottle it as soon as sufficiently cool, and cork it immediately, keeping it tight.