it is spoiled directly. Essence of anchovy is made
sometimes with sherry, or madeira, instead of water, or with the
addition of mushroom ketchup.

ESSENCE OF CAYENNE. Put half an ounce of cayenne pepper into half a pint
of wine or brandy, let it steep a fortnight, and then pour off the clear
liquor. This article is very convenient for the extempore seasoning and
finishing of soups and sauces, its flavour being instantly and equally
diffused.

ESSENCE OF CELERY. Steep in a quarter of a pint of brandy, or proof
spirit, half an ounce of celery seed bruised, and let it stand a
fortnight. A few drops will immediately flavour a pint of broth, and are
an excellent addition to pease, and other soups.

ESSENCE OF CLOVES. Mix together two ounces of the strongest spirit of
wine, and a dram of the oil of cloves. Nutmeg, cinnamon, and mace are
prepared in the same manner.

ESSENCE OF FLOWERS. Select a quantity of the petals of any flowers which
have an agreeable fragrance, lay them in an earthen vessel, and sprinkle
a little fine salt upon them. Then dip some cotton into the best
Florence oil, and lay it thin upon the flowers; continue a layer of
petals, and a layer of cotton, till the vessel is full. It is then to be
closed down with a bladder, and exposed to the heat of the sun. In about
a fortnight a fragrant oil may be squeezed away from the whole mass,
which will yield a rich perfume.

ESSENCE OF GINGER. Grate three ounces of ginger, and an ounce of thin
lemon peel, into a quart of brandy, or proof spirit, and let it stand
for ten days, shaking it up each day. If ginger is taken to produce an
immediate effect, to warm the stomach, or dispel flatulence, this will
be found the best preparation.

ESSENCE OF LAVENDER. Take the blossoms from the stalks in warm weather,
and spread them in the shade for twenty-four hours on a linen cloth;
then bruise and put them into warm water, and leave them closely covered
in a still for four or five hours near the fire. After this the blossoms
may be distilled in the usual way.

ESSENCE OF LEMON PEEL. Wash and brush clean the lemons, and let them get
perfectly dry. Take a lump of fine sugar, and rub them till all the
yellow rind is taken up by the sugar; scrape off the surface of the
sugar into a preserving pot, and press it hard down. Cover it very
close, and it will keep for some time. By this process is obtained the
whole of the fine essential oil, which contains the flav