Directions for Cookery, in its Various Branches

cinnamon, nutmeg, ginger, and white or red pepper, all powdered fine. Put the tomata again over the fire with the spices, and boil it slowly till very thick, stirring it frequently. When cold, put it up in small bottles, secure the corks well, and it will keep good a year or two. LEMON CATCHUP. Cut nine large lemons into thin slices, and take out the seeds. Prepare, by pounding them in a mortar, two ounces of mustard seed, half an ounce of black pepper, half an ounce of nutmeg, a quarter of an ounce of mace, and a quarter of an ounce of cloves. Slice thin two ounces of horseradish. Put all these ingredients together. Strew over them three ounces of fine salt. Add a quart of the best vinegar. Boil the whole twenty minutes. Then put it warm into a jar, and let it stand three weeks closely covered. Stir it up daily. Then strain it through a sieve, and put it up in small bottles to flavour fish and other sauces. This is sometimes called lemon pickle. SEA CATCHUP. Take a gallon of stale strong beer, a pound of anchovies washed from the pickle, a pound of peeled shalots or small onions, half an ounce of mace, half an ounce of cloves, a quarter of an ounce of whole pepper, three or four large pieces of ginger, and two quarts of large mushroom-flaps rubbed to pieces. Put the whole into a kettle closely covered, and let it simmer slowly till reduced to one half. Then strain it through a flannel bag, and let it stand till quite cold before you bottle it. Have small bottles and fill them quite full of the catchup. Dip the corks in melted rosin. This catchup keeps well at sea, and may be carried into any part of the world. A spoonful of it mixed in melted butter will make a fine fish sauce. It may also be used to flavour gravy. FLAVOURED VINEGARS. These vinegars will be found very useful, at times when the articles with which they are flavoured cannot be