No. 433). If the above articles are rubbed together in a
mortar, and put into a close-stopped bottle, they will keep for some
time.

[251-+] Thus far the above is from Dr. HUNTER'S "_Culina_," who says it
is a secret worth knowing: we agree with him, and so tell it here, with
a little addition, which we think renders it a still more gratifying
communication.

[252-*] See Basil Wine (No. 397).

[260-*] These are sold at the glass-shops under the name of
INCORPORATORS: we recommend the sauce to be mixed in these, and the
company can then take it or leave it, as they like.

[263-*] If you have no suet, the best substitute for it is about
one-third part the quantity of butter.

[267-*] A _baine-marie_. See note to No. 485.

[275-*] The fragrant _aroma_ of ginger is so extremely volatile, that it
evaporates almost as soon as it is powdered; and the fine lemon-peel
_gout_ flies off presently.

[275-+] Tinctures are much finer flavoured than essences.

[277-*] For the season, &c. when these herbs, &c. come in perfection,
and how to dry them, see No. 461.

[278-*] We hope this title will not offend those who may quote against
it the old adage, "that good appetite is the best sauce."--Allowing this
to be generally true (which is a more candid confession than could be
expected from a cook), we dare say, the majority of our readers will
vote with us, that there are many good things (fish especially) that
would be rather insipid without a little sauce of another kind.

"Wherefore did Nature pour her bounties forth,
With such a full and unwithdrawing hand,
Covering the earth with odours, fruits, and flocks,
Thronging the sea with spawn innumerable;
But all to please and sate the curious taste?"

MILTON.

[280-*] "Several samples which we examined of this fish sauce, have been
found contaminated with lead."--See ACCUM _on Adulteration_, page 328.

[280-+] They may do very well for common palates; but to imitate the
fine flavour of the Gorgona fish, so as to impose upon a well-educated
_gourmand_, still remains in the catalogue of the sauce-maker's
desiderata.

[280-++] The economist may take the thick remains that wont pass through
the sieve, and pound it with some flour, and make anchovy paste, or
powder. See Nos. 434 and 435.

[281-*] Epicure QUIN used to say, "Of all the banns of marriage I ever
heard, none gave me half such pleasure as the union of delicate
ANN-CHOVY with good JOHN-D