1250. Aromatic-Spices, For Seasoning

Take of nutmegs and mace, one ounce each; of cloves and white pepper-corns, two ounces each; of sweet-basil, marjoram, and thyme, one ounce each, and half an ounce of bay-leaves : these herbs should be previously dried for the purpose : roughly pound the spices, then place the whole of the above ingredients between two sheets of strong white paper, and after the sides have been twisted or folded over tightly, so as to prevent as much as possible the evaporation of the volatile properties of the herbs and spices, place them on a baking-sheet in the skreen to become perfectly dry; they must then be pounded quickly, sifted through a fine hair-sieve, corked up tightly in a dry bottle, and kept for use.