der (No. 280).

_Obs._--To this may be added a small portion of Cayenne pepper, grated
lemon-peel, and citric acid.

_Walnut Catchup._--(No. 438.)

Take six half-sieves of green walnut-shells, put them into a tub, mix
them up well with common salt, (from two to three pounds,) let them
stand for six days, frequently beating and mashing them; by this time
the shells become soft and pulpy; then by banking it up on one side of
the tub, and at the same time by raising the tub on that side, the
liquor will drain clear off to the other; then take that liquor out: the
mashing and banking-up may be repeated as often as liquor is found. The
quantity will be about six quarts. When done, let it be simmered in an
iron boiler as long as any scum arises; then bruise a quarter of a pound
of ginger, a quarter of a pound of allspice, two ounces of long pepper,
two ounces of cloves, with the above ingredients; let it slowly boil for
half an hour; when bottled, let an equal quantity of the spice go into
each bottle; when corked, let the bottles be filled quite up: cork them
tight, seal them over, and put them into a cool and dry place for one
year before they are used.

N.B. For the above we are indebted to a respectable oilman, who has many
years proved the receipt.

_Mushroom Catchup._--(No. 439.)

If you love good catchup, gentle reader, make it yourself,[283-*] after
the following directions, and you will have a delicious relish for
made-dishes, ragouts, soups, sauces, or hashes.

Mushroom gravy approaches the nature and flavour of meat gravy, more
than any vegetable juice, and is the superlative substitute for it: in
meagre soups and extempore gravies, the chemistry of the kitchen has yet
contrived to agreeably awaken the palate, and encourage the appetite.

A couple of quarts of double catchup, made according to the following
receipt, will save you some score pounds of meat, besides a vast deal of
time and trouble; as it will furnish, in a few minutes, as good sauce as
can be made for either fish, flesh, or fowl. See No. 307.

I believe the following is the best way of extracting and preparing the
essence of mushrooms, so as to procure and preserve their flavour for a
considerable length of time.

Look out for mushrooms from the beginning of September.

Take care they are the right sort, and fresh gathered. Full-grown flaps
are to be preferred: put a layer of these at the bottom of a deep
earthen pan, and sprinkle th