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1
1036
Enquire within upon everything
·
Robert Kemp Philp
761
[LITTLE
BOATS
MUST
KEEP
NEAR
THE
SHORE.]
2212.
Cayenne
Pepper.
Dr.
Kitchiner
says
(in
his
excellent
book,
"The
Cook's
Oracle"
[1]):
"We
advise
all
who
are
fond
of
cayenne
not
to
think
it
too
much
trouble
to
make
it
of
English
chilis,--there
is
no
other
way
of
being
sure
it
is
genuine,--and
they
will
obtain
a
pepper
of
much
finer
flavour,
without
half
the
heat
of
the
foreign.
A
hundred
large
chilis,
costing
only
two
shillings,
will
produce
you
about
two
ounces
of
cayenne,--so
it
is
as
cheap
as
the
commonest
cayenne.
Four
hundred
chilis,
when
the
stems
were
taken
off,
weighed
half
a
pound;
and
when
dried
produced
a
quarter
of
a
pound
of
cayenne
pepper.
The
following
is
the
way
to
make
it:--Take
away
the
stalks,
and
put
the
pods
into
a
cullender;
set
them
before
the
fire,--they
will
take
full
twelve
hours
to
dry;--then
put
them
into
a
mortar,
with
one-fourth
their
weight
of
salt,
and
pound
them
and
rub
them
till
they
are
as
fine
as
possible,
and
put
them
into
a
well-stoppered
bottle."
[Footnote
1:
London:
Houlston
&
Sons.]
2213.
Peas
Powder.
Pound
in
a
marble
mortar
half
an
ounce
each
of
dried
mint
and
sage,
a
drachm
of
celery
seed,
and
a
quarter
of
a
drachm
of
cayenne
pepper;
rub
them
together
through
a
fine
sieve,
this
gives
a
very
savoury
relish
to
pea
soup
and
even
to
gruel.
A
drachm
of
allspice,
or
black
pepper,
may
be
pounded
with
the
above
as
an
addition,
or
instead
of
the
cayenne.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
