Directions for Cookery, in its Various Branches

will be offensive. The cook should be cautioned to use it very sparingly, as to many persons it is extremely disagreeable. CHILLI VINEGAR. Take a hundred red chillies or capsicums, fresh gathered; cut them into small pieces and infuse them for a fortnight in a quart of the best vinegar, shaking the bottle every day. Then strain it. RASPBERRY VINEGAR. Put two quarts of ripe fresh-gathered raspberries into a stone or china vessel, and pour on them a quart of vinegar. Let it stand twenty-four hours, and then strain it through a sieve. Pour the liquid over two quarts of fresh raspberries, and let it again infuse for a day and a night. Then strain it a second time. Allow a pound of loaf sugar to every pint of juice. Break up the sugar, and let it melt in the liquor. Then put the whole into a stone jar, cover it closely, and set it in a kettle of boiling water, which must be kept on a quick boil for an hour. Take off all the scum and when cold, bottle the vinegar for use. Raspberry vinegar mixed with water is a pleasant and cooling beverage in warm weather; also in fevers. MUSTARD AND PEPPER. COMMON MUSTARD Is best when fresh made. Take good flour of mustard; put it in a plate, add to it a little salt, and mix it by degrees with boiling water to the usual consistence, rubbing it for a long time with a broad-bladed knife or a wooden spoon. It should be perfectly smooth. The less that is made at a time the better it will be. If you wish it very mild, use sugar instead of salt, and boiling milk instead of water. KEEPING MUSTARD. Dissolve three ounces of salt in a quart of boiling vinegar, and pour it hot upon two ounces of scraped horseradish. Cover the jar closely and let it stand twenty-four hours. Strain it and then mix it by degrees with the best flour of mustard. Make it of the usual thickness, and beat it till quite smooth. Then put