Combine their essential oils with good tasteless spirits (which is better than brandy, and much cheaper) in the proportion of one drachm of essential oil to two ounces of spirits; or fill a wide-mouthed bottle with the leaves, seeds, roots, or peel, perfectly dry, then pour over them spirits of wine, vinegar, or wine; keep the mixture steeping in a warm place, not hot, tor twelve or fourteen days, when strain and bottle close for use. Bottles with glass stoppers are best. These essences are very handy, and are to be had all the year round.
Purchase the best anchovies, that have been in pickle about a year. Pound twelve of them in a mortar to a pulp, then put them into a well-tinned saucepan, by the side of the fire, with two table-spoonfuls of best vinegar sherry, or brandy, or mushroom catsup; stir it very often till the fish are melted, then add fifteen grains in weight of the best cayenne pepper; stir it well, then rub it through a hair sieve with a wooden spoon; bottle and cork very tight with the best cork. When the bottle is opened, cork it well again with a new cork, as the least air spoils it. That which remains in the sieve makes a pleasant relish for breakfast or lunch, with bread and butter. If a large quantity is made, press it down in small jars. Cover it with clarified butter, and keep it in a cool place.
Pound the anchovies in a mortar, rub them through a sieve, make them into a paste with the finest flour, dried, roll it into thin cakes; dry them before a slow fire; when quite crisp, pound or grate them to a fine powder, and put into a well-stopped bottle. It will keep good for years, and is a savoury relish sprinkled on bread and butter.
Open the oysters carefully, so as not to cut them, except in dividing the gristle from the shells; put them into a mortar; add about two drachms of salt to a dozen oysters, pound them and rub them through the back of a hair sieve, and put them into a mortar again, with as much flour, thoroughly dried, as will make them into a paste; roll it out several times, and lastly, flour it and roll it out the thickness of half a crown, and divide it into pieces about an inch square; lay them in a dutch oven before the fire, take care they do not burn, turn them every half-hour, and when they begin to dry, crumble them; they will take about four hours to dry; then pound them fine, sift them, and put them into bottles; seal them over.
Take winter savoury, lemon thyme, sweet basil, and lemon rind, celery seed one drachm, steep them in a pint of spirits of wine. Then drain and bottle the liquor. The herbs, after draining, will keep two or three weeks, and may be used for flavouring.
Half fill a wide-mouthed bottle with good spirits; shave the thin rind off the lemon, and put it into the bottle until it is full: it may be either strained off into bottles, or suffered to remain on the rind.