TOMATO CATSUP

Boil together until soft eight quarts of tomatoes and six large onions, press through a colander and strain the liquid that comes from them. Put this over the stove with a dozen sprigs of parsley, two bay leaves, a half teaspoon of grated garlic, a tablespoon each of ground cloves, mace, black pepper, salt, and sugar, a scant teaspoon of cayenne pepper and a tablespoon of celery seed tied up in a bit of cheesecloth or gauze. Cook five hours, stirring frequently and watching that the mixture does not scorch. By the end of the time it should be reduced to half the original quantity and thick. Take out the bag of celery seed, add a pint of vinegar, and bottle and seal when the catsup is cold.