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TOMATO KETCHUP (another way) (Take any quantity of very ripe)

Take any quantity of very ripe tomatoes, and cut them into slices. Put a layer into a deep jar, sprinkle a little salt over it, add another layer and a little more salt, and repeat this until the tomatoes are all used. The quantity of salt required will be about two ounces of salt for a quart of tomatoes. Put the jar in a warm place, and stir the fruit every now and then for three days. At the end of that time press the tomatoes through a sieve. Measure the juice, and boil it, with a quarter of an ounce of black pepper, eight cloves, a blade of mace, a tea-spoonful of powdered ginger, and half an ounce of allspice to each quart of juice. Pour it whilst warm into warm bottles, and when it is quite cold cork up securely. At the end of three months boil it again, adding fresh spice according to taste. Cork it up again, and store for use. Time to boil the juice with the spice, a quarter of an hour.