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Tomato Catsup (Cut bushel tomatoes to pieces)

Cut 1/2 bushel tomatoes to pieces, and boil them in their own liquor until soft; strain and press through a hair-sieve to separate the skins and seeds; boil down to a thick pulp, stirring all the time; then add 6 ounces salt, 6 drachms allspice, 1 ounce 5½ drachms yellow mustard, 3 ounces black pepper, 6 drachms cloves, 3 drachms mace, 2 drachms cayenne pepper, and 1 gallon vinegar. The spices must all be ground fine before using them. Let the whole boil up twice, and, when cool, bottle.