Cut 4 lb. of ripe tomatoes into slices; put them into an enamelled pan with 2 sliced onions, 1 lb. sugar ¼ lb. salt, 2 oz. peppercorns, ½ teaspoonful cayenne pepper, ½ oz. allspice, and ¼ oz cloves; add 1 pint of best vinegar. Let simmer for 2 hours, stirring frequently. Rub through a sieve with the back of a wooden spoon. When the pulp is cold, pour into bottles, which must be securely corked. Keep in a cool, dry place.