Take two ounces of allspice, pure, mix up with one pound of salt, and put in a jar to keep dry. This salt is used for seasoning sausages, or any kind of meat pies, liver, etc. It will give you a salt which you will recognize as different in color from what you generally buy, and you will certainly note the difference in flavor.

Take a quarter of a pound of very dry fine table-salt, six small red chili, and rub well with your fingers until you have got the whole of the pepper out of them; then pass through a very fine sieve and bottle up. Use this instead of cayenne, or any other name of that kind on the market. You can make this for five cents, but you could not buy it for seventy-five cents. This is called "Soyer's Salt," and is unapproachable for excellence.