--A drachm of allspice, or black pepper, may be pounded with the
above as an addition, or instead of, the Cayenne.

_Horseradish Powder._--(No. 458*.)

The time to make this is during November and December; slice it 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.

_Obs._ See Horseradish Vinegar (No. 399*).

_Soup-herb Powder, or Vegetable Relish._--(No. 459.)

Dried parsley,
Winter savoury,
Sweet marjoram,
Lemon-thyme, of each two ounces;
Lemon-peel, cut very thin, and dried, and
Sweet basil, an ounce of each.

*.* Some add to the above bay-leaves and celery-seed, a drachm each.

Dry them in a warm, but not too hot Dutch oven: when quite dried, pound
them in a mortar, and pass them through a double hair-sieve; put them in
a bottle closely stopped, they will retain their fragrance and flavour
for several months.

N.B. These herbs are in full perfection in July and August (see No.
461*). An infusion of the above in vinegar or wine makes a good
relishing sauce, but the flavour is best when made with fresh-gathered
herbs, as directed in No. 397.

_Obs._ This composition of the fine aromatic herbs is an invaluable
acquisition to the cook in those seasons or situations when fresh herbs
cannot be had; and we prefer it to the ragout powder, No. 457: it
impregnates sauce, soup, &c. with as much relish, and renders it
agreeable to the palate, and refreshes the gustatory nerves, without so
much risk of offending the stomach, &c.

_Soup-herb and Savoury Powder, or Quintessence of Ragout._--(No. 460.)

Take three parts of soup-herb powder (No. 459) to one part of savoury
powder, No. 457.

_Obs._ This agreeable combination of the aromatic spices and herbs
should be kept ready prepared: it will save a great deal of time in
cooking ragouts, stuffings, forcemeat-balls, soups, sauces, &c.; kept
dry, and tightly corked down, its fragrance and strength may be
preserved undiminished for some time.

N.B. Three ounces of the above will impregnate a quart of vinegar or
wine with a very agreeable relish.

_To Dry sweet and savoury Herbs._--(No. 461.)

For the following accurate and valuable information, the reader is
indebted to Mr. BUTLER, herbalist and seedsman (opposite Henrietta
Street), Covent Garden market.

"It is very important to those who are not in the constant habit of
attend