Take twenty fine tomatoes and scatter over them, upon a dish, twelve
ounces of table salt, so let them lie three days. Next boil together
Mace, bruised ¼ oz.
Cloves, bruised ¼ oz.
Black pepper, bruised ½ oz.
Jamaica pepper, bruised ½ oz.
Long pepper, bruised ½ oz.
Ginger ½ oz.
Mustard seed, bruised ¾ oz.
Two dozen capsicums
Six heads of garlic
One stick of horseradish, sliced
Best London pickling vinegar 1 quart
The boiling and skimming should continue half an hour. Peel the fruit,
add them, and boil together half an hour longer; strain through a sieve
and bottle it the next day; cork well and seal. This is an excellent
receipt, as will be proved by a trial. The catsup should be six months
old to attain its prime.