358 XI. LIQUID COMPOUNDS.— 



3. Use young pilchards, which are richer than young herrings ; 

 and herring liquor, from the white or pickled herrings. 



Quintessence of anchovy. Anchovies lib., pulp them through a 

 sieve, add vinegar \~ oz., Cayenne pepper i- av. dram., and a roll 

 of lemon peel. — 2. Sherry, Madeira, or mushroom catsup may be 

 used instead of vinegar. 



Quin's sauce. Walnut pickle, Port wine, of each I pint, mush- 

 room catsup 2 pints, anchovies, eschalots, of each 2 doz., soy f 

 pint, Cayenne pepper 2 av. drachms ; boil gently for ten minutes ; 

 strain and bottle. 



2. Soy 81b., walnut catsup, mushroom catsup, of each 2 gall., 

 sprats 81b., Cayenne pepper 8 oz., garlic lib. 



S. Distilled vinegar 1 gall., soy lib., allspice 8 oz. 



4. Walnut pickle ~ a pint, catsup -\ a pint, anchovies No. 6, 

 garlick 6 cloves, Cayenne pepper 3j. 



Soy. Seeds of dolichos soja (peas or kidney beans may be 

 used for them) 1 gall., boil till soft, add bruised wheat 1 gall., keep 

 in a warm place for J24 hours, then add common salt 1 gall., water 

 2 gall., put the whole in a stone jar, bung it up for two or three 

 months, shaking it very frequently, press out the liquor : the 

 residuum may be treated afresh with water and salt, for soy of an 

 inferior quality. 



2. Strong purl boiled to a half, add red herrings, anchovies, 

 Spanish liquorice, and garlick : when shaken it should leave a 

 yellow brown colour on the sides of the vessel. 



Lemon pickle. Lemon juice, vinegar of each 3 gall., ginger 

 lib., allspice, pepper, grated lemon peel of each 8 oz., common 

 salt Sib. and a half, cloves, bird pepper of each 2oz., mace, nut- 

 megs of each 1 oz.— 2. Lemons cut. No. 6, salt lib., garlick 6 

 cloves, horse radish scraped, mustard flour of each 2 oz., cloves, 

 mace, nutmegs, Cayenne pepper, ana 5ij, vinegar 4lb. 



Coratch. Mushroom catsup 6 lb., walnut catsup lib., Ind. soy, 

 tchillie vinegar, of each 4oz., ess. anch. 1 oz. 



Tomato sauce. Bruised tomatoes 1 gall., salt 8 oz., in three 

 days squeeze out the juice, to each half gall, of juice add shallots 

 4 oz., black pepper - oz., boil for half an hour, strain, add mace, 

 allspice, ginger, nutmegs, of each \ an oz., coriander seed and 

 cochineal, of each ^ of an oz., simmer gently for half an hour, 

 strain, and when cold bottle. 



Mushroom catsup. Sprinkle full-grown flaps gathered in Sep- 

 tember with salt, stir them often for two days, squeeze with a 

 spoon only, to each pint of juice put whole black pepper t an oz., 

 heat in a close stopped stone jar set in a stewpan of boiling water 



