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Tomato Vinegar

Cut three dozen large, ripe tomatoes into quarters, but do not separate them; rub one-half pound of salt over, put them into a large jar, and set it in a cool oven, or by the side of the fire for a day or two. Then put in one-half pint of mustard seed, a sliced clove of garlic, and a little each of cloves, mace and grated nutmeg. Pour over them two quarts of boiling vinegar, tie a piece of parchment or bladder over the jar, and keep it in a warm place for six days, shaking it well every day Afterwards place the jar in a dry store-cupboard for two or three weeks; then strain the liquor, and when clear put it into small bottles and keep them tightly corked.