Tomato Catsup

• 4 Pecks of Ripe Tomatoes
• 2 Quarts of Vinegar
• ¼ Pound of

Set the tomatoes to boil in a porcelain-lined pot, and, after half an hour, press them through a sieve, to remove all the seeds and skin. Then return the liquid obtained to the pot, and let it reduce to three-quarters. Now add the vinegar, and let all reduce to about one and a quarter quarts. Mix thoroughly, and add the spices, garlic, ground mustard, pepper, etc., and