1 peck ripe tomatoes.
1 ounce salt.
1 ounce mace.
1 tablespoonful black pepper.
1 teaspoonful cayenne.
1 tablespoonful cloves (powdered).
7 tablespoonful ground mustard.
1 tablespoonful celery seed (tied in a thin muslin bag).
Cut a slit in the tomatoes, put into a bell-metal or porcelain kettle,
and boil until the juice is all extracted and the pulp dissolved.
Strain and press through a cullender, then through a hair sieve.
Return to the fire, add the seasoning, and boil _at least_ five hours,
stirring constantly for the last hour, and frequently throughout the
time it is on the fire. Let it stand twelve hours in a stone jar on the
cellar floor. When cold, add a pint of strong vinegar. Take out the bag
of celery seed, and bottle, sealing the corks. Keep in a dark, cool
place.
Tomato and walnut are the most useful catsups we have for general
purposes, and either is in itself a fine sauce for roast meat, cold
fowl, game, etc.