For this purpose you must have the best and ripest tomatas, and
they must be gathered on a dry day. Do not peel them, but merely
cut them into slices. Having strewed some salt over the bottom of
a tub, put in the tomatas in layers; sprinkling between each layer
(which, should be about two inches in thickness) a half pint of
salt. Repeat this till you have put in eight quarts or one peck of
tomatas. Cover the tub and let it set for three days. Then early
in the morning, put the tomatas into a large porcelain, kettle,
and boil it slowly and steadily till ten at night, frequently
mashing and stirring the tomatas. Then put it out to cool. Next
morning strain and press it through a sieve, and when no more
liquid will pass through, put it into a clean kettle with two
ounces of cloves, one ounce of mace, two ounces of blade pepper,
and two table-spoonfuls of cayenne, all powdered.
Again let it boil slowly and steadily all day, and put it to cool
in the evening in a large pan. Cover it, and let it set all night.
Next day put it into small bottles, securing the corks by dipping
them in melted rosin, and tying leathers over them.
If made exactly according to these directions, and slowly and
thoroughly boiled, it will keep for years in a cool dry place, and
may be used for many purposes when fresh tomatas are not to be
had.