1761. Italian Tamara

1761.    Italian Tamara. Coriander seed, cloves, and cinnamon, of each 8 ounces; anise and fennel seeds, of each 4 pounds; mix.

1762. Bengal Chutney

1762.     Bengal Chutney. Chillies, li pounds; unripe mangoes (or apples), 1 pound; red tamarinds, 2 pounds; sugar candy, 1 pound; fresh ginger root, 11/2 pounds; garlic, £ to 11/2 pounds; sultana raisins, 11/2 pounds; fine salt, 1 pound; and 5 bottles of the best vinegar; soak the chillies for 1 hour in the vinegar, then grind all with a stone and muller to a paste.

1763. Kitchener's Essence of Soup Herbs

1763.    Kitchener's Essence of Soup Herbs. Take of lemon thyme, winter savory, sweet marjoram, and sweet basil, of each 1 ounce; grated lemon peel and eschalots, of each 1/2 ounce; bruised celery seed, 1/4 ounce; proof spirit, 1 pint. Digest for 10 to 14 days. A superior flavoring essence for soups, gravies, seasonings, etc..

1764. Essence of Savory Spices

1764.     Essence of Savory Spices. Take of ground black pepper, 4 ounces; powdered turmeric, 3 drachms; ground coriander seeds, l1/2 drachms; oil of pimento, 11/2 fluid drachms; oil of nutmeg, oil of cloves, oil of cassia, and oil of caraway, of each 1/2 drachm; alcohol, 1 pint. Digest with agitation for 2 weeks.

1765. Tincture of Savory Spices

1765.     Tincture of Savory Spices. Take of black pepper, 11/2 ounces; allspice, 5 drachms; nutmegs and burnt sugar, of each 1/4 ounce; ground cloves, cassia, coriander and caraway seeds, of each 1 drachm; proof spirit, 1 pint. Digest with agitation for 2 weeks; press and filter. Used for flavoring. "When made with alcohol and double the above weight of spices it makes an essence of savory spices.

1766. Cautions in the Preparation of Catsups, etc.

1766.    Cautions in the Preparation of Catsups, etc.. In preparing catsups, pickles, etc., vessels of earthenware, stoneware or well-tinned copper pans should alone be used, as salt, vegetable juices and vinegar rapidly corrode copper, and render the results poisonous. Nothing in the shape of copper, lead, or pewter should be allowed to come in contact with them at any time. Even a plated . copper spoon left in a bottle of catsup for some time will render its contents poisonous. Unpleasant and even dangerous attacks of vomiting, colic, and diarrhoea have resulted from neglect of these precautions.

1767. Mushroom Catsup

1767.    Mushroom Catsup. Lay alternate layers of mushrooms and salt in an earthenware pan, using 1/4 pound of salt to each 2 quarts of mushrooms. After 6 hours, break them into pieces, and set in a cool place for 3 days, stirring every morning. Next strain, and to every quart of the juice add i ounce each allspice and ginger, i tea-spoonful powdered mace, and 1 tea-spoonful cayenne pepper. Put it into a closely covered stone jar, set in a pan of boiling water, and boil briskly for 5 hours; then empty it into a porcelain lined kettle and simmer gently for 1/2 hour; let it stand over night in a cool place to settle. Decant the clear liquor and cork tightly in bottles filled to the mouth. It is better to seal the corks and tie down with bladder, and to use small bottles, as it soon spoils when exposed to the air.