nce
of the fresh herbs are incomparably finer.

THE MAGAZINE OF TASTE.--(No. 462.)

This is a convenient auxiliary to the cook: it may be arranged as a
pyramidical _epergne_ for a dormant in the centre of the table, or as a
travelling store-chest.

The following sketch will enable any one to fit up an assortment of
flavouring materials according to their own fancy and palate; and, we
presume, will furnish sufficient variety for the amusement of the
gustatory nerves of a thorough-bred _grand gourmand_ of the first
magnitude (if Cayenne and garlic have not completely consumed the
sensibility of his palate), and consists of a "SAUCE-BOX," containing
four eight-ounce bottles,[292-*] sixteen four ounce, and eight two-ounce
bottles:--

1. Pickles.
2. Brandy.
3. Curacoa (No. 474).
4. Syrup (No. 475).
5. Salad sauce (Nos. 372 and 453).
6. Pudding catchup (No. 446).
7. Sauce superlative, or double relish (No. 429).
8. Walnut pickle.
9. Mushroom catchup (No. 439).
10. Vinegar.
11. Oil.
12. Mustard (see Nos. 370 and 427).
13. Salt (see No. 371).
14. Curry powder (No. 455).
15. Soy (No. 436).
16. Lemon-juice.
17. Essence of anchovy (No. 433).
18. Pepper.
19. Cayenne (No. 405, or No. 406).
20. Soup-herb powder (No. 459).
21. Ragout powder (No. 457).
22. Pease powder (No. 458).
23. Zest (No. 255).
24. Essence of celery (No. 409).
25. Sweet herbs (No. 419).
26. Lemon-peel (No. 408).
27. Eschalot wine (No. 402).
28. Powdered mint.

_In a drawer under._

Half a dozen one ounce bottles.
Weights and scales.
A graduated glass measure, divided into tea- and table-spoons.
Corkscrew.
Nutmeg-grater.
Table and tea-spoon.
Knife and fork.
A steel, and a
Small mortar.

+-----+---+----+----+
| | 5 | 13 | 21 |
| 1 +---+----+----+
| | 6 | 14 | 22 |
+-----+---+----+----+
| | 7 | 15 | 23 |
| 2 +---+----+----+
| | 8 | 16 | 24 |
+-----+---+----+----+
| | 9 | 17 | 25 |
| 3 +---+----+----+
| |10 | 18 | 26 |
+-----+---+----+----+
| |11 | 19 | 27 |
| 4 +---+----+----+
| |12 | 20 | 28 |
+-----+---+----+----+

N.B. The portable magazine of taste, alluded to in page 44, may be
furnished with a four-ounce bottle for Cognac (No. 471), a ditto for
Curacoa (No. 474), an ounce bottle for essence of anchovy (No. 433), and
one of like size for mushroom catchup.

_