enne pepper;
rub them together through a fine sieve, this gives a very savoury
relish to pea soup and even to gruel. A drachm of allspice, or black
pepper, may be pounded with the above as an addition, or instead of
the cayenne.

2214. Horseradish Powder.

The time to make this is during November and December: slice the
radish the thickness of a shilling, and lay it to dry very gradually
in a Dutch oven (a strong heat soon evaporates its flavour); when dry
enough, pound it and bottle it.

2215. Curry Powder (1).

(a genuine Indian receipt).--Turmeric, coriander, black pepper, four
ounces each; fenugreek, three ounces; ginger, two ounces; cummin seed,
ground rice, one ounce each; cayenne pepper, cardamums, half an ounce
each.

2216. Another Curry Powder (2).

Coriander, twelve ounces; black pepper, six ounces; turmeric, four
ounces and three-quarters; cummin seed, three ounces; cayenne, one
ounce and a half; ground rice, one ounce; cardamums, half an ounce;
cloves, quarter of an ounce.--It is best to have the above receipts
prepared at a chemist's.

2217. Another Curry Powder (3).

Take two ounces of turmeric, six ounces of coriander seed, half an
ounce of powdered ginger, two drachms of cinnamon, six drachms of
cayenne pepper, four drachms of black pepper, one drachm of mace and
cloves, powdered fine, two drachms of pimento, four drachms of nutmeg,
and an ounce and a half of fennel seed; powder finely, mix, dry, and
bottle for use.

2218. Another Curry Powder (4).

Take of coriander seed and turmeric, each six drachms; black pepper,
four drachms; fennel seed and powdered ginger, each two drachms;
cayenne pepper, half a drachm: powder finely, mix, dry, and bottle for
use.

2219. True Indian Curry Powder (5).

Turmeric, four ounces; coriander seeds, eleven ounces; cayenne, half
an ounce; black pepper, five ounces; pimento, two ounces; cloves, half
an ounce; cinnamon, three ounces; ginger, two ounces; cummin seed,
three ounces; shalots, one ounce. All these ingredients should be of a
fine quality, and recently ground or powdered.

2220. Oyster Powder.

Open the oysters carefully, so as not to cut them, except in dividing
the gristle which adheres to the shells. Put them into a mortar, and
when you have got as many as you can conveniently pound at once, add
salt in the proportion of about two drachms to a dozen oysters