he lovers of Cayenne, of which
it takes up a larger proportion of its flavour than of its fire; which
being instantly diffused, it is a very useful auxiliary to warm and
finish soups and sauces, &c.

_Essence of Lemon-peel._--(No. 407.)

Wash and brush clean the lemons; let them get perfectly dry: take a lump
of loaf 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.

In the same way you may get the essence of Seville orange-peel.

_Obs._ This method of procuring and preserving the flavour of
lemon-peel, by making an _oleo-saccharum_, is far superior to the common
practice of paring off the rind, or grating it, and pounding, or mixing
that with sugar: by this process you obtain the whole of the fine,
fragrant, essential oil, in which is contained the flavour.

_Artificial Lemon-juice._--(No. 407*.)

If you add a drachm of lump sugar, pounded, and six drops of No. 408, to
three ounces of crystal vinegar, which is the name given to the
pyroligneous vinegar, you will have an excellent substitute for
lemon-juice--for fish sauces and soups, and many other culinary
purposes. The flavour of the lemon may also be communicated to the
vinegar by infusing some lemon-peel in it.

N.B. The pyroligneous vinegar is perfectly free from all flavour, save
that of the pure acid; therefore, it is a very valuable menstruum for
receiving impregnations from various flavouring materials.

The pyroligneous acid seems likely to produce quite a revolution in the
process of curing hams, herrings, &c. &c. See TILLOCH'S _Philosophical
Magazine_, 1821, No. 173, p. 12.

_Quintessence of Lemon-peel._--(No. 408.)

Best oil of lemon, one drachm, strongest rectified spirit, two ounces,
introduced by degrees till the spirit kills, and completely mixes with
the oil. This elegant preparation possesses all the delightful fragrance
and flavour of the freshest lemon-peel.

_Obs._ A few drops on the sugar you make punch with will instantly
impregnate it with as much flavour as the troublesome and tedious method
of grating the rind, or rubbing the sugar on it.

It will be found a superlative substitute for fresh lemon-peel for every
purpose that it is used for: blanc mange, jellies, custards, ice, negus,
lemonade, and pies and puddings, stuffings, soups, sauces, ragouts, &c.

See also No.