n pour off the clear
liquor on three ounces more eschalots, and let the wine stand on them
ten days longer.

_Obs._--This is rather the most expensive, but infinitely the most
elegant preparation of eschalot, and imparts the onion flavour to soups
and sauces, for chops, steaks, or boiled meats, hashes, &c. more
agreeably than any: it does not leave any unpleasant taste in the mouth,
or to the breath; nor repeat, as almost all other preparations of
garlic, onion, &c. do.

N.B. An ounce of scraped horseradish may be added to the above, and a
little thin-cut lemon-peel, or a few drops of No. 408.

_Camp Vinegar._--(No. 403.)

Cayenne pepper, one drachm, avoirdupois weight.
Soy, two table-spoonfuls.
Walnut catchup, four ditto.
Six anchovies chopped.
A small clove of garlic, minced fine.

Steep all for a month in a pint of the best vinegar, frequently shaking
the bottle: strain through a tamis, and keep it in small bottles, corked
as tightly as possible.

_Cayenne Pepper._--(No. 404.)

Mr. Accum has informed the public (see his book on Adulterations) that
from some specimens that came direct to him from India, and others
obtained from respectable oil shops in London, he has extracted lead!

"Foreign Cayenne pepper is an indiscriminate mixture of the powder of
the dried pods of many species of capsicums, especially of the bird
pepper, which is the hottest of all. As it comes to us from the West
Indies, it changes the infusion of turnsole to a beautiful green,
probably owing to the salt, which is always added to it, and the red
oxide of lead, with which it is said to be adulterated." DUNCAN'S _New
Edinburgh Dispensary_, 1819, Article _Capsicum_, p. 81.

The Indian Cayenne is prepared in a very careless manner, and often
looks as if the pods had lain till they were decayed, before they were
dried: this accounts for the dirty brown appearance it commonly has. If
properly dried as soon as gathered, it will be of a clear red colour: to
give it the complexion of that made with good fresh-gathered capsicums
or Chilies, some annatto, or other vegetable red colouring matter, is
pounded with it: this, Mr. A. assures us, is frequently adulterated with
Indian red, _i. e._ "red lead!"

When Cayenne is pounded, it is mixed with a considerable portion of
salt, to prevent its flying up and hurting the eyes: this might be
avoided by grinding it in a mill, which may easily be made close enough,
especially if it be