ORY."

[281-+] "Rust in anchovies, if I'm not mistaken,
Is as bad as rust in steel, or rust in bacon."

YOUNG'S _Epicure_, page 14.

[281-++] If you are not contented with the natural colour, break some
lobsters' eggs into it, and you will not only heighten the complexion of
your sauce, but improve its flavour. This is the only _rouge_ we can
recommend. See note to No. 284.

[283-*] "The mushrooms employed for preparing ready-made catchup, are
generally those which are in a putrefactive state. In a few days after
those _fungi_ have been gathered, they become the habitations of myriads
of insects."--ACCUM _on Culinary Poisons_, 12mo. 1820, p. 350.

[284-*] The squeezings are the perquisite of the cook, to make sauce for
the second table: do not deprive her of it; it is the most profitable
_save-all_ you can give her, and will enable her to make up a good
family dinner, with what would otherwise be wasted. After the mushrooms
have been squeezed, dry them in the Dutch oven, and make mushroom
powder.

[286-*] "Potatoes, in whatever condition, whether spoiled by frost,
germination, &c., provided they are raw, constantly afford starch,
differing only in quality, the round gray ones the most; a pound
producing about two ounces."--PARMENTIER _on Nutritive Vegetables_, 8vo.
p. 31.

"100lb. of potatoes yield 10lb. of starch."--S. GRAY'S _Supplement to
the Pharmacopoeia_, 8vo. 1821, p. 198.

[288-*] If you like the flavour, and do not dislike the expense, instead
of allspice, put in mace and cloves. The above is very similar to the
_powder-fort_ used in King Richard the Second's kitchen, A. D. 1390. See
"_Pegge Forme of Cury_" p. xxx.

[288-+] The back part of these ovens is so much hotter than that which
is next the fire, that to dry things equally, their situation must be
frequently changed, or those at the back of the oven will be done too
much, before those in the front are done enough.

[291-*] This is sadly neglected by those who dry herbs for sale. If you
buy them ready dried, before you pound them, cleanse them from dirt and
dust by stripping the leaves from the stalks, and rub them between your
hands over a hair-sieve; put them into the sieve, and shake them well,
and the dust will go through.

[291-+] The common custom is to put them into paper bags, and lay them
on a shelf in the kitchen, exposed to all the fumes, steam, and smoke,
&c.: thus they soon lose their flavour.

[291-++] A delic