Tomata Ketchup

Slice the tomatoes, then layer them in a deep earthen pan, sprinkling each layer with salt.

Let the layered tomatoes stand for twelve hours.

Place the pan over the fire in a preserving kettle and simmer until the tomatoes are soft.

Pour the tomatoes into a linen bag and squeeze out the juice.

Season the liquid with grated horseradish, a little garlic, some mace, and a few cloves.

Boil the seasoned liquid well, then, when cold, bottle it for use.

Prepare two quarts of boiling water and add a large handful of hops; boil for twenty minutes.

Sift a pound and a half of flour into a pan.

Strain the hop liquor and pour half of it over the flour.

Let the remaining hop liquor cool, then gradually pour it into the flour pan, mixing well.

Stir in a large tea-cup of good yeast (brewer's yeast if available).

Immediately bottle the mixture and cork tightly.

The ketchup will be ready for use in an hour.

To improve and extend shelf life, add a tea-spoonful of pearl ash to each bottle.