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Governor's Sauce

Cut one-half peck of green tomatoes in slices, lay them in a deep dish, strew over them three or four tablespoonfuls of salt and leave them for one day. Then drain them free from their liquor, lay them in a saucepan with three or four chillies either green or red, three finely-chopped onions, one tablespoonful of grated horseradish, two ounces of brown sugar, one-fourth ounce each of cloves and allspice and one-half teaspoonful each of white and cayenne pepper. Pour in sufficient quantity of vinegar to cover them and cook them over a slow fire. When the tomatoes are soft turn them with the vinegar and other ingredients in small stone or earthenware jars and leave them till cold; then close the jars well, sealing them air-tight, and pack them away for use.