Obs.—A few drops will immediately flavour a pint of broth, and are an excellent addition to pease, and other soups, and the salad mixture of oil, vinegar, &c. ([No. 392].)

N.B. To make celery sauce, see [No. 289].

Aromatic Essence of Ginger.—(No. 411.)

Three ounces of fresh-grated[275-*] ginger, and two ounces of thin-cut lemon-peel, into a quart of brandy, or proof spirit (apothecaries’ measure); let it stand for ten days, shaking it up each day.

Obs.—The proper title for this would be “tincture of ginger:” however, as it has obtained the name of “essence,” so let it be called.

N.B. If ginger is taken to produce an immediate effect, to warm the stomach, or dispel flatulence, this is the best preparation.

Essence of Allspice for mulling of Wine.—(No. 412.)

Oil of pimento, a drachm, apothecaries’ measure, strong spirit of wine, two ounces, mixed by degrees: a few drops will give the flavour of allspice to a pint of gravy, or mulled wine, or to make a bishop. Mulled wine made with Burgundy is called bishop; with old Rhenish wine, cardinal; and with Tokay, Pope. Ritter‘s Weinlehres, p. 200.

Tincture[275-†] of Allspice.—(No. 413.)