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2214. Horseradish Powder. The time to make this is during November and December: slice the radish the thickness of a shilling, and lay it to dry very gradually in a Dutch oven (a strong heat soon evaporates its flavour); when dry enough, pound it and bottle it. 2215. Curry Powder (1). (a genuine Indian receipt).--Turmeric, coriander, black pepper, four ounces each; fenugreek, three ounces; ginger, two ounces; cummin seed, ground rice, one ounce each; cayenne pepper, cardamums, half an ounce each. 2216. Another Curry Powder (2). Coriander, twelve ounces; black pepper, six ounces; turmeric, four ounces and three-quarters; cummin seed, three ounces; cayenne, one ounce and a half; ground rice, one ounce; cardamums, half an ounce; cloves, quarter of an ounce.--It is best to have the above receipts prepared at a chemist's. 2217. Another Curry Powder (3). Take two ounces of turmeric, six ounces of coriander seed, half an ounce of powdered ginger, two drachms of cinnamon, six drachms of cayenne pepper, four drachms of black pepper, one drachm of mace and cloves, powdered fine, two drachms of pimento, four drachms of nutmeg, and an ounce and a half of fennel seed; powder finely, mix, dry, and bottle for use. 2218. Another Curry Powder (4). Take of coriander seed and turmeric, each six drachms; black pepper, four drachms; fennel seed and powdered ginger, each two drachms; cayenne pepper, half a drachm: powder finely, mix, dry, and bottle for use. 2219. True Indian Curry Powder (5). Turmeric, four ounces; coriander seeds, eleven ounces; cayenne, half an ounce; black pepper, five ounces; pimento, two ounces; cloves, half an ounce; cinnamon, three ounces; ginger, two ounces; cummin seed, three ounces; shalots, one ounce. All these ingredients should be of a fine quality, and recently ground or powdered.