Horse-radish Powder. Take up the roots in November or December, dry them carefully with a gentle heat, and reduce to powder.

Soluble Cayenne. To 1 lb. of the best cayenne pepper, add as much rectified spirit as will form it into a paste. Cover this up for two hours; then place it in a percolator, and gradually pour on it more spirit till a pint of liquid is procured. A little water cautiously poured on the pepper will displace most of the remaining spirit. Distil off most of the spirit for future use, and add to the residue

3 lbs. of fine salt, and evaporate the mixture to dryness by the heat of a water-bath. It is usually coloured, but is better without being so.

Almond Flavour. Essential oil of bitter almonds 1 part, rectified spirit 7 parts. Some put 1 part of oil to 15 of spirit; others, 1 part to 3. It should not be sold without a caution as to the quantity to be used; or rather, the oil should be first purified from its hydrocyanic acid, by mixing it with a solution of chloride of iron and cream of lime, with a little peroxide of mercury, and, after a few days' contact, carefully re-distilling the oil.

Flavouring Essence. Purified oil of bitter almonds 8 drops, essence of lemon 12 drops, oil of cinnamon 8 drops, oil of nutmeg 4 drops, highly rectified spirit 1 oz. A few drops to be added to puddings, custards, etc.

Lemon* Flavour. Fresh lemon-peel, cut thin, 3 drs., essence of lemon 1 dr., alcohol 3 oz. [Another method is to rub a lump of sugar on clean, dry lemons, till the yellow rind is taken up by the sugar; then scrape off the saturated part of the sugar, and keep it in a closely covered pot for use.]

Tincture of Cinnamon* (Kitchener's). Bruised cinnamon 3 oz., a bottle of Cognac brandy; digest for a fortnight, and strain. [Tincture of Allspice, Nutmeg, Cloves, in the same manner.]

Essence of Clnnamon. Bruised cinnamon 2 drs., oil of cinnamon 1 dr., highly rectified spirit 3 oz.; digest, and strain.

Essences of Nutmeg, Mace, Cloves, Allspice, etc. These arc made from the spices and their essential oils, as Essence of Cinnamon.

Essence of Celery. Celery seed 1/2 oz. to 1 oz., brandy 4 oz.; digest for 8 or 10 days, and filter.

Essence of Caraway. Bruised caraway seed 1 oz., rectified spirit 8 oz., oil of caraway 1/4 oz., brown sugar 1/4 oz.; digest for 8 or 10 days, and filter.

Aromatic Essence of Ginger. Fresh grated ginger 3 oz., fresh thin lemon-peel 2 oz., brandy 1 1/2 pints; macerate for 10 days. - Dr. Kitchener).

Essence of Pear, and Essence of Pine-Apple. See Trade Chemicals.

Essence of Cayenne (Kitchener's). Put 1/2 oz. of cayenne pepper into half a pint of brandy; let it steep for a fortnight, then pour off the clear liquor. [A much stronger essence is sometimes kept, prepared by percolation, as directed for Soluble Cayenne.]

Spirit of Savoury Spices (Kitchener's). Black pepper 1 oz., allspice 1/2 oz., nutmeg 1/4 oz. (all pounded); infuse in 16 fluid oz. of brandy for 10 days.

Spirit of Soup Herbs (Kitchener's). Lemon thyme, winter savoury, sweet marjoram, sweet basil, of each 1 oz., grated lemon-peel and shallots, each 1/2 oz., celery seed

1 dr.; infuse in a pint of brandy for 10 days. Spirit of Savoury SPICES. Infuse half the Savoury

Ragout Powder (see Mixed Spices, etc., No. 5, further hack) in a quart of brandy for 10 days. Kitchener's Soup Herb and Savoury Spice Spirit. A mixture of equal measures of the last two.

Tarragon Vinegar. Put fresh tarragon leaves into a stone jar, and pour on them a sufficient quantity of the best wine vinegar to cover them. Set the jar in a warm place for 14 days; then strain through a jelly-bag. [In the same way may be made, elder flower, basil, green mint, and burnet vinegars. Cress and celery vinegars are made with 1/2 oz. of the bruised seed to a quart of vinegar. Horse-radish vinegar, with 3 oz. of the scraped root, 1 oz. of minced shallots, 1 dr. of cayenne, to a quart of vinegar. Garlic vinegar is made with 2 oz. of minced garlic to a quart of wine vinegar. Shallot vinegar in the same proportion. Chilli vinegar, with 50 English chillies, cut or bruised (or 1/4 oz. cayenne pepper), to a pint of the best vinegar; digest for 14 days.]

Camp Vinegar. Take 12 chopped anchovies, 2 cloves of garlic minced, 1 dr. of cayenne, 2 oz. of soy, 4 oz. of walnut catsup, and a pint of the best vinegar; digest for a month, and strain.

2. Vinegar a quart, walnut catsup a pint, mushroom catsup 4 tablespoonfuls, garlic 4 heads, cayenne 1/2 oz., soy 2 tablespoonfuls, port wine 2 glasses, 3 anchovies, and a tablespoonful of salt; put them into a bottle, shake daily for a month, and decant.

Curry Vinegar. Infuse 3 oz. of curry powder in a quart of vinegar, near the fire, for 3 days.

Raspberry Vinegar. Macerate 2 lbs. of fresh raspberries with a pint of the best vinegar for 14 days and strain. Or to a quart of the juice add 2 oz. of strong acetic acid, or enough to render it sufficiently acid.

Eschalot Wine. Bruised shallots 3 oz., sherry wine a pint; infuse for 10 days. An ounce of scraped horse-radish and a drachm of thin lemon-peel may be added. ["The most elegant preparation of the onion tribe." - Dr. Kitchener.] Wines of several herbs may be made in the same proportion as the vinegars.

French Mustard. This is sold with a great variety of flavours. A good substitute may be made by mixing good flour of mustard with the liquor of walnut and other pickles; or with the flavoured vinegars above. The following is one of the published recipes: - Salt 12 oz., scraped horse-radish 8 oz., a clove of garlic, 1/2 oz. of sugar, a gallon of French vinegar (hot but not boiling). Macerate for 24 hours, and strain. Mix with flour of mustard, q. s.

Mustard for the Table. Mix 8 spoonfuls of flour of mustard with 2 of salt, and 9 of water. Mix to a smooth paste, add 6 spoonfuls more of water, and mix.

Essence of Anchovies. Beat 1 lb. of anchovies in a Wedgewood mortar, and put them into a pipkin with 4 oz. of vinegar; boil for a few minutes, and rub the pulp through a hair-sieve. Boil the bones in 1 1/2 lbs. of water, strain, and add 2 oz. of salt, and 2 oz. of flour of starch, and the pulped anchovies; let it boil, and pass it through a hair-sieve. It is usually coloured with powdered bole, or with annatto. Gum tragacanth is sometimes used to stiffen it instead of flour. Another method is, to simmer anchovies in their own weight of water for 2 or 3 hours, removing any scum that may rise, strain with pressure through a strong canvas bag, and filter through flannel. This has the pure flavour of the fish, but a little cayenne and salt may be added, to preserve it.