To a gallon of ripe tomatos, put four table spoonsful of salt, four of
ground black pepper, three table spoonsful of ground mustard, half a
table spoonful of allspice, half a spoonful of cloves, six red peppers,
ground fine--simmer the whole slowly, with a pint of vinegar, three or
four hours--then strain it through a sieve, bottle and cork it tight.
The catsup should be made in a tin utensil, and the later in the season
it is made, the less liable it will be to spoil.