Take fine ripe tomatas, and wipe them dry, taking care not to
break the skin. Put them, into a stone jar with cold vinegar,
adding a small thin muslin bag filled with mace, whole cloves, and
whole peppers. Then cork the jar tightly with a cork that has been
dipped in melted rosin, and put it away in a dry place. Tomatas
pickled in this manner keep perfectly well and retain their
colour. For this purpose use the small round button tomatas.