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2205. Essence of Mushrooms. This delicate relish is made by sprinkling a little salt over either flap or button mushrooms: three hours after, mash them,--next day, strain off the liquor that will flow from them, put it into a stewpan, and boil it till it is reduced one half. It will not keep long, but is preferable to any of the ketchups containing spice, &c., to preserve them, which overpowers the flavour of the mushrooms. An artificial mushroom bed will supply these all the year round. 2206. Essence of Celery. This is prepared by soaking for a fortnight half an ounce of the seeds of celery in a quarter of a pint of brandy. A few drops will flavour a pint of soup or broth equal to a head of celery. 2207. Tincture of Allspice Bruised allspice, one ounce and a half; brandy, a pint. Steep for a fortnight, occasionally shaking, then pour off the clear liquor. This is excellent for many of the uses of allspice, such as making bishop, mulling wine, flavouring gravies, potted meats, &c. 2208. Horseradish Vinegar. Pour a quart of best vinegar on three ounces of scraped horseradish, an ounce of minced shalot, and one drachm of cayenne; let it stand a week, and you will have an excellent relish for cold beef, salads, &c., costing but little. Horseradish is in the highest perfection about November. 2209. Mint Vinegar. Put into a wide-mouthed bottle, fresh nice clean mint leaves enough to fill it loosely; then fill up the bottle with good vinegar; and after it has been corked close for two or three weeks, pour it off clear into another bottle, and keep well corked for use. Serve with lamb when mint cannot be obtained.