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Tomato Catsup

Scald half a bushel of ripe tomatoes and remove the skins; add half a cup of salt, one pound of sugar, one tablespoonful of cayenne pepper, three teaspoonfuls, each, of ground mace and celery seed, two tablespoonfuls of ground cinnamon, and two quarts of vinegar. Boil slowly until reduced one half, then pass through a sieve, reheat, and store in sealed bottles, or in tight-closed cans. A larger quantity of spice is desired by many. bushel tomatoes 6 large onions Tomato Catsup No. 2 2 cups granulated sugar ½ cup salt 1½ quarts white wine vinegar 4 red peppers, chopped fine teaspoonful whole cloves 2 teaspoonfuls stick cinnamon I teaspoonful allspice I nutmeg Slice the tomatoes and onions, add the other ingredients and let simmer until quite thick, stirring often; strain and can as any canned article, or store in bottles, using new corks and covering the cork securely with sealing wax.