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Tomato Catsup

Cut a number of tomatoes into slices, put them in a deep earthenware pan in layers, sprinkle over a layer of salt and allow them to remain in the salt for twelve hours. Put them over the fire in a preserving-kettle and allow them to boil until they are quite soft; then strain and squeeze the juice from them in a thin linen cloth. Put the strained juice over the fire with mace, cloves, grated horse-radish and garlic to taste and let it boil rapidly for thirty minutes or so. Remove it from the fire, allow it to get cold, then bottle it, corking the bottles well and dividing the spice equally among the bottles. The addition of a small quantity of salicylic acid will effectually prevent fermentation and mould. Eight grains stirred in after or while boiling will be sufficient for one quart. A piece of blotting-paper made to fit tightly over the catsup and saturated with a concentrated solution of salicylic acid in rum or brandy will help to keep it good. The acid is entirely harmless, with no taste or smell and can be obtained in powder or crystals, the latter being preferred. When this is used, care must be taken never to employ tin or metallic vessels as when it comes in contact with the metal it turns dark. Porcelain-lined vessels are the best.