A hundred large Chilies, costing only two shillings, will produce you about two ounces of Cayenne, so it is as cheap as the commonest Cayenne.
Four hundred Chilies, when the stems were taken off, weighed half a pound; and when dried, produced a quarter of a pound of Cayenne pepper.
Essence of Cayenne.—(No. 405.)
Put half an ounce of Cayenne pepper ([No. 404]) into half a pint of brandy or wine; let it steep for a fortnight, and then pour off the clear liquor.
This is nearly equal to fresh Chili juice.
Obs.—This or the Chili vinegar ([No. 405*],) is extremely convenient for the extempore seasoning and finishing of soups, sauces, &c., its flavour being instantly and equally diffused. Cayenne pepper varies so much in strength, that it is impossible to season soup any other way to the precise point of piquance.
Chili Vinegar.—(No. 405*.)
This is commonly made with the foreign bird pepper; but you will obtain a much finer flavour from infusing fifty fresh red English Chilies (cut in half, or pounded) in a pint of the best vinegar for a fortnight, or a quarter of an ounce of Cayenne pepper, [No. 404].
Obs.—Many people cannot eat fish without the addition of an acid, and Cayenne pepper: to such palates this will be an agreeable relish.