CAYENNE. 117 



of this boiling liquid. Mash the walnuts, and take the 

 liquor off with a wooden spoon, and press the rinds in a bag. 

 Boil the walnut liquor gently for an hour, skimming it 

 well. Take it off, and to each quart of liquor put an ounce 

 of pounded allspice and black pepper mixed, a teaspoonful 

 of pounded cloves, and the same of mace, and the grate of 

 one nutmeg. Put the liquor to the fire, cover closely, and 

 let it boil three quarters of an hour, when bottle as directed 

 above. 



CAULIFLOWER. These delicate vegetables, before be- 

 ing cooked, should have the coarse outside leaves removed, 

 as also the coarser part of the stalk. Put them in a pan of 

 cold water, sprinkling salt over them to draw out all insects, 

 and allow them to remain soaking some hours. Examine 

 them well. Boil them in a steamer with milk and water, 

 putting in the large heads some minutes before the small 

 ones. Boil them slowly for twenty minutes, or till tender, 

 but do not allow them to break to pieces. Do not keep the 

 cover close. Eat them with fresh butter and salt, or you 

 may rub a little flour into three large spoonfuls of good 

 butter, melt it slowly, and pour it (after the cauliflowers have 

 been well drained from moisture) over the vegetables just 

 before you send them to the table. 



Broccoli may be prepared in the same way. 



CAYENNE. This is made from the East and West In- 

 dian Capsicums, which with care are easily grown in almost 

 all the States. When the pods are quite ripe and red, slit 

 them open, and sift a little dried flour over them. Dry them 

 on tin sheets in an oven. When dry, pound them in a stone 

 mortar with a little flour till perfectly powdered. 



Chillies or Guinea peppers are sometimes used for Cay- 

 enne. This pepper is often dangerously adulterated with red- 

 lead, and other vile compounds. 



