passed through a second time, and then sifted
through a fine drum-headed sieve, to produce as fine a powder as can be
obtained by pounding; however, our English chilies may be pounded in a
deep mortar without any danger.

The flavour of the Chilies is very superior to that of the capsicums,
and will be good in proportion as they are dried as soon as possible,
taking care they are not burned.

Take away the stalks, and put the pods into a colander; set it before
the fire; they will take full twelve hours to dry, then put them into a
mortar, with one-fourth their weight of salt, and pound them, and rub
them till they are fine as possible, and put them into a well-stopped
bottle.

N.B. We advise those who are fond of Cayenne not to think it too much
trouble to make it of English Chilies; there is no other way of being
sure it is genuine, and they will obtain a pepper of much finer flavour,
without half the heat of the foreign.

A hundred large Chilies, costing only two shillings, will produce you
about two ounces of Cayenne, so it is as cheap as the commonest Cayenne.

Four hundred Chilies, when the stems were taken off, weighed half a
pound; and when dried, produced a quarter of a pound of Cayenne pepper.

_Essence of Cayenne._--(No. 405.)

Put half an ounce of Cayenne pepper (No. 404) into half a pint of brandy
or wine; let it steep for a fortnight, and then pour off the clear
liquor.

This is nearly equal to fresh Chili juice.

_Obs._--This or the Chili vinegar (No. 405*,) is extremely convenient
for the extempore seasoning and finishing of soups, sauces, &c., its
flavour being instantly and equally diffused. Cayenne pepper varies so
much in strength, that it is impossible to season soup any other way to
the precise point of _piquance_.

_Chili Vinegar._--(No. 405*.)

This is commonly made with the foreign bird pepper; but you will obtain
a much finer flavour from infusing fifty fresh red English Chilies (cut
in half, or pounded) in a pint of the best vinegar for a fortnight, or a
quarter of an ounce of Cayenne pepper, No. 404.

_Obs._--Many people cannot eat fish without the addition of an acid, and
Cayenne pepper: to such palates this will be an agreeable relish.

_Chili, or Cayenne Wine._--(No. 406.)

Pound and steep fifty fresh red Chilies, or a quarter of an ounce of
Cayenne pepper, in half a pint of brandy, white wine, or claret, for
fourteen days.

_Obs._--This is a "_bonne bouche_" for t