ANNOTTO. 25 



in a mortar, and the liquor pressed from them ; mix a little 

 butter with them, and spread them on the bread, putting 

 some whole bits of anchovy on top, or garnish with slices of 

 hard-boiled egg. Serve very hot. 



ANCHOVY CATCHUP. 



Take twenty-four anchovies, chop them, bone and all ; 

 put to them one handful of scraped horseradish, four blades 

 of mace, ten shallots or small onions, one quart of white 

 wine, one pint of water, one fresh lemon cut in slices, one 

 half-gill of anchovy liquor, one gill of claret, twelve cloves, 

 twelve peppercorns ; boil them together till reduced to a 

 quart. Strain and bottle it for use. Two teaspoonfuls will 

 flavor one pound of melted butter. 



ANISE (Lat. Pimpinetta amsum). A kitchen herb ; a 

 species of apium or parsley. It has large aromatic seeds, 

 which are* used for flavoring soups. These seeds are dis- 

 tilled with brandy, sweetened with sugar, and filtered for 

 anisette liqueurs. 



One pound of anise-seed yields by distillation two drachms 

 of oil. Dropped on a lump of loaf-sugar, from two to ten 

 drops, it is found to be stimulating, to expel wind and induce 

 perspiration. This oil is said to be poisonous to pigeons, if 

 rubbed on their bills or heads. 



ANNOTTO (written also Annotta, Arnotto, and Aronetta). 

 Annotto is sometimes called Rocou. It is a soft substance 

 prepared from the seeds of the Bixa orellana, a shrub of 

 Tropical America, and used for dyeing. Combined with the 

 paste is a resin, so that some alkali, such as soft-soap or 

 weak ley, is used to facilitate the solution of the dye. 



For dyeing a few yards of any material, a little of the 

 paste can be tied in a muslin bag ; and, having previously 



