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Grape Catsup

To each five pints of grapes allow one pound of sugar, a half pint of vinegar, and one-half ounce each of cinnamon, cloves, and mace. Boil sugar and vinegar together fifteen minutes. Heat the pulp and skins meantime; let cool and rub through a colander; add this to the vinegar and sugar, cocking twenty minutes. If too thick reduce.