Camp Vinegar.
Slice a large head of garlick, and put it into a widemouthed bottle, with half an ounce of Cayenne, two teaspoonfuls of real soy, two of walnut catsup, four anchovies chopped, a pint of vinegar, of cochineal enough to give the colour of lavender drops. Let it stand six weeks, then strain off quite clear, and keep in small bottles, sealed up.
Lemon Pickle.
Wipe six lemons: cut each into eight pieces: put on them a pound of salt, six large cloves of garlick, two ounces of horseradish, sliced thin; likewise of cloves, mace, nutmeg, and Cayenne, a quarter of an ounce each, and two ounces of flour of mustard; to these put two quarts of vinegar: boil a quarter of an hour in a well tinned saucepan, or which is better, do it in a strong jar, in a kettle of boiling water, or set the jar on the hot hearth till done. Set the jar by, and stir it daily for six weeks. Keep the jar close covered. Put into small bottles.
Shalot Vinegar.
Split six or eight shalots: put them into a quart bottle: fill it up with vinegar: stop it; and in a month it will be fit for use.
Essence of Anchovies.
Take a dozen of anchovies, chop them, and without the bone, but with some of their own liquor strained: add them to sixteen large spoonfuls of water: boil gently till dissolved, which will be in a few minutes. When cold, strain and bottle it.
Mushroom Catsup.
Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and stir them now and then for three days. Then let them stand for twelve, till there is a thick scum over. Strain, and boil the liquor with Jamaica and black peppers, mace, ginger, a clove or two, and some mustardseed. When cold, bottle it, and tie a bladder over the cork. In three months boil it again with some fresh spice, and it will then keep a twelvemonth.