1. Take two wine-glasses of port, two of walnut and four of mushroom ketchup, four anchovies pounded, with two shalots, a table-spoonful of soy, and a tea-spoonful of cayenne pepper. Boil all well together; when cold, put it into bottles well corked; it will keep good for more than a twelvemonth.

2. Take half an ounce of mace, one ounce each of cloves, ginger, and allspice, one pound of anchovies, a bottle of either white or red wine, half a pint of vinegar, a couple of shalots and a clove of garlic chopped, and a stick of scraped horseradish, together with a bundle of pot-herbs. Let all simmer over a slow fire till the anchovies are dissolved; then strain the liquor, bottle it when cold, and when wanted for use add a table-spoonful of the sauce to quarter of a pound of melted butter.

3. Thicken a quarter of a pound of butter with flour, and brown it; then put to it one pound of the best anchovies cut small, six blades of pounded mace, ten cloves, forty berries of black pepper and allspice, a few small onions, a fagot of sweet herbs (namely, savory, thyme, basil, and knotted marjoram), and a little parsley and sliced horseradish; on these pour half a pint of the best sherry and a pint and a half of strong gravy. Simmer all gently for twenty minutes, then strain it through a sieve, and bottle it for use. The way of using it is, to boil some of it in the butter while melting.

4. Put into a saucepan a pint of fine port wine, a gill of mountain, half a pint of fine walnut ketchup, twelve anchovies, and the liquor that belongs to them, a gill of walnut pickle, the rind and juice of a large lemon, four or five shalots, some cayenne to taste, three ounces of scraped horseradish, three blades of mace, and two teaspoonfuls of made mustard: boil it all gently, till the rawness goes off, then put it into small bottles for use. Cork them very close, and seal the top.

5. Chop twenty-four anchovies, not washed, and ten shalots, and scrape three spoonfuls of horseradish; which, with ten blades of mace, twelve cloves, two sliced lemons, half a pint of anchovy liquor, a quart of hock or Rhenish wine, and a pint of water, boil to a quart; then strain off; and when cold, add three large spoonfuls of walnut ketchup.

All or any of these will be found excellent for family use; as, when added to any common sauce for fish, or even to plain melted butter, a moderate quantity will impart to it a very fine flavor, and in many cases they may be used also for meat, if eaten cold.

Pontac Ketchup is for this purpose both very simple and very good. Put ripe elderberries, picked from the stalk, into a stone jar, with as much strong vinegar as will cover them. Bake with the bread; and, while hot, strain. Boil the liquor with a sufficient quantity of cloves, mace, peppercorns, and shalots to give it a fine flavor. When that is ob tained, put in half a pound of the finest anchovies to every quart of liquor; stir, and boil only until dissolved. When cold, put it into pint bottles, and tie double bladders over each cork. The same method should be observed for preserving all ketchups.

An excellent and not common Pickle, called "Salade" may be made thus:-

Fill a pint stone jar with equal quantities of onions, cucumbers, and sour apples, all cut into very thin slices, shaking in, as you go on. one teaspoonful of salt and three parts of a teaspoonful of cayenne. Pour in a wine-glass of soy, the same of white wine, and fill up the jar with vinegar. It will be fit for use the same day.

Quirts Sauce is also excellent. Half a pint of common mushroom ketchup, half a pint of walnut-liquor, eight anchovies, eight cloves of garlic, four bruised and four whole, three teaspoonfuls of cayenne pepper, three of mushroom-powder, all boiled together for five minutes, and bottled when cold.