Take agallon of ripe tomatoes, skin them by pouring boiling water over them; let them get cold and put them in a stew pan with fourtablespoonfuls of salt, and the same of ground black pepper, half a spoonful of ground allspice, and threespoonfuls of ground mustard. Throw in eight pods of red pepper, and let all stew slowly until the tomatoes are soft and tender. Thin the mixture with enough vinegar to allow the catsup to be strained through a sieve; cook it fifteen minutes, and bottle up when cold. This will last in any climate, if well boiled and made according to these directions. Keep always in a cool, dark closet or cellar. Light ruins all catsups, pickles or preserves, when they are exposed to it. This is a fine recipe.