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Tomato Catsup

The tomatoes must be fresh and fully ripe. Scald them and press through a sieve that will retain all the seeds and skins. To each gallon thus prepared, when cold, add four tablespoonfuls of salt, three of ground mustard, two of black pepper, one of allspice, half as much cloves, and half as much cayenne pepper; also a pint of the strongest cider or wine vinegar. Simmer the whole together for four hours. Bottle and cork tight.

XI. Condiments.