* * * * *

Pepper vinegar.

Get one dozen pods of pepper when ripe, take out the stems, and cut them in two; put them in a kettle with three pints of vinegar, boil it away to one quart, and strain it through a sieve.  A little of this is excellent in gravy of every kind, and gives a flavour greatly superior to black pepper; it is also very fine when added to each of the various catsups for fish sauce.

* * * * *

Mushroom catsup.

Take the flaps of the proper mushrooms from the stems—­wash them, add some salt, and crush them; then boil them some time, strain them through a cloth, put them on the fire again with salt to your taste, a few cloves of garlic, and a quarter of an ounce of cloves pounded, to a peck of mushrooms; boil it till reduced to less than half the original quantity—­bottle and cork it well.

* * * * *

Tarragon or astragon vinegar.

Pick the tarragon nicely from the stem, let it lie in a dry place forty-eight hours; put it in a pitcher, and to one quart of the leaves put three pints of strong vinegar; cover it close, and let it stand a week—­then strain it, and after standing in the pitcher till quite clear, bottle it, and cork it closely.

* * * * *

Curry powder.

One ounce turmeric, one do. coriander seed, one do. cummin seed, one do. white ginger, one of nutmeg, one of mace, and one of Cayenne pepper; pound all together, and pass them through a line sieve; bottle and cork it well—­one tea-spoonful is sufficient to season any made dish.

* * * * *

To pickle cucumbers.

Gather them full grown, but quite young—­take off the green rind, and slice them tolerably thick; put a layer in a deep dish, strew over it some chopped onion and salt; do this until they are all in; sprinkle salt on the top, let them stand six hours, put them in a colander—­when all the liquor has run off, put them in a pot; strew a little cayenne pepper over each layer, and cover them with strong cold vinegar; when the pot is full, pour on some sweet oil, and tie it, up close; at the end of a fortnight, pour off the first vinegar, and put on fresh.

* * * * *

Oil mangos.

Gather the melons a size larger than a goose egg—­put them in a pot, pour boiling salt and water made strong upon them, and cover them up; next day, cut a slit from the stem to the blossom end, and take out the seeds carefully—­return them to the brine, and let them remain in it eight days; then put them in strong vinegar for a fortnight, wipe the insides with a soft cloth, stuff them and tie them, pack them in a pot with the slit uppermost; strew some of the stuffing over each layer, and keep them covered with the best vinegar.