It is highly desirable, according to the taste and style of living of the family, that preparations of sweet herbs, either in powder, dried bunches (the powder is best,) or in the form of essences and tinctures, be always kept at hand, ready for use. The following is the best way of preparing them: - Gather your herbs, including thyme of the various sorts, marjoram and savoury, sage, mint, and balm, hyssop and pennyroyal, when they are come to full growth, just before they begin to flower; when they must be gathered perfectly free from damp, dust, dirt, and insects. Cut off the roots, and tie the herbs in small bundles. Dry as quick as possible, either in the sun, in a dutch oven before the fire, or in a dry room with a thorough draught. When quite dry, pick off the leaves, and rub them Jill they are reduced to a fine powder, when bottle close for use. Seeds of parsley, fennel, and celery, should be kept for the purpose of flavouring, when the green herb cannot be obtained.

327. Savoury Soup Powder is compounded of parsley, winter savoury, sweet marjoram, and lemon thyme, of each two ounces; sweet basil, one ounce; verbinia leaves and knotted marjoram, of each half an ounce; celery seed and bay leaves (some leave out the bay leaves,) of each two drachms. Dry in a Dutch oven, thoroughly, but not to scorch; then rub the leaves to a fine powder. The seeds will be best ground, but pounding will do; sift all through a hair sieve, and bottle for use. This is an excellent compound.

328. Curry Powder may be made almost, if not altogether, as good as the Indian, by taking three ounces of coriander seeds; turmeric two or three ounces; black pepper, mustard, and ginger, one ounce of each; allspice and lesser cardamons, half an ounce each, and cumin seed, a quarter of an ounce. Put the ingredients in a cool oven for the night; thoroughly pound and mix together, and close bottle for use. Do not use cayenne in a curry powder.