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"A riddle slice; a candle box; two ventilators; two glasses for the wash-hand stand; one tin dust pan; one small tin tea kettle; one pair of candlesticks; one carpet brush; one flower dredge; three tin extinguishers; two mats; a pair of slippers; a cheese toaster; two large tin spoons; a bible; a keg of porter; coffee; raisins; currants; catsup; nutmegs; allspice; cinnamon; rice; ginger; and mace."
Of fish, shrimps, prawns, crabs, oysters, lobsters, and anchovies. Of spices, pepper, mace, allspice, cinnamon, ginger, nutmeg, cayenne, and cloves. These, with bacon and ham, form the principal ingredients for various kinds of stuffing. The liquids in general consist of meat gravy, lemon juice, syrup of lemons, essence of anchovy, mushroom ketchup, vegetable essences, and the essence of spices.
Take ten pounds of beef, remove all the fat, cut the lean into square pieces, two inches thick. Mix together three teaspoonfuls of salt, one of pepper, one of cloves, one of mace, one of cinnamon, one of allspice, one of thyme, and one of sweet basil.
To a hundred walnuts allow a gallon of vinegar, an ounce of cloves, an ounce of allspice, an ounce of black pepper, half an ounce of mace, and half an ounce of nutmeg. Boil the spice in the vinegar for five or six minutes; then, strain the vinegar, and pour it boiling hot over the walnuts.
Secure, if possible, samples of rice, allspice, nutmeg, mace, cinnamon, pepper, cloves, ginger and vanilla; bottles of clove oil and bay rum; packages of the annatto and logwood dyes; sponges, tortoise-shell combs, and articles made of cedar, ebony, or mahogany, or pieces of these woods.
"Buy the bread and butter, and the meat, and the poultry, and the tea, and the sugar, and the citron, and raisins, and allspice, and nutmegs, and currants, and flour, and brick-bat, and hearthstone, and and " Dr. Maybright put his fingers to his ears. "Spare me any more," said he, "I never ask for items. There are in this house, Polly, nine children, myself, and four servants.
One quart of sugar-house molasses. Two ounces of ginger, or more, if it is not very strong. Twelve dozen grains of allspice, powdered and sifted Six dozen cloves, powdered and sifted. Half an ounce of cinnamon, powdered and sifted. A half tea-spoonful of pearl-ash or salaeratus, dissolved in a little vinegar. Cut up the butter in the flour, and mix it with the ginger and other spice.
The above may be rendered a Sauce Piquante by substituting a little vinegar, whole capers, allspice, and thyme, instead of the smoked beef and lemon; a few onions and piccalilli chopped finely, is a great addition when required to be very piquante. A sauce like the above is very good to serve with beef that has been boiled for broth.
It is easily cultivated, and yields a most abundant crop. Some people pluck them green, and pickle them. The best sort of catsup is made from tomatoes. The vegetables should be squeezed up in the hand, salt put to them, and set by for twenty-four hours. After being passed through a sieve, cloves, allspice, pepper, mace, garlic, and whole mustard-seed should be added.
Mix an ounce of saltpetre with a quarter of a pound of bay salt, the same quantity of common salt, and also of coarse sugar, and a quart of strong beer. Boil them together, pour the liquor immediately upon the ham, and turn it twice a day in the pickle for three weeks. An ounce of black pepper, and the same quantity of allspice, in fine powder, added to the above will give a still higher flavour.
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