FRUIT SAUCE

Take 6 lb. of figs, 6 lb. tomatoes, 1 lb. each apples, plums, grapes, pears, peaches, 2 lemons, 2 lb. brown sugar, ½ lb. salt, 2 oz. stick cinnamon, 2 oz. allspice, 2 oz. cloves, and a few blades of mace, 1 tablespoonful cayenne pepper and ground ginger, and 2 large bottles of vinegar.
Cut up all the fruit, and boil for two hours; put in skins and cores; strain through a fine sieve, and press well through with a knife, so as to leave nothing but seeds and skins; add vinegar to pulp and spices tied in muslin. Stir in sugar, salt, pepper, and ginger. Boil gently two or three hours, stirring constantly until nice and thick. Bottle, and cut corks off level, and then dip the necks of the bottles in hot sealing wax.