Pound and steep fifty fresh red Chilies, or a quar ter of an ounce of Cayenne pepper, in hal pint of brandy, white wine, or claret, for fourteen days. This is a "bonne bouche" for the lovers of Cayenne, of which it takes up a larger proportion of its flavor than of its fire: which being instantly diffused, it is a very useful auxiliary to warm and finish soups, sauces, etc.