Digestive Relish

I

Two ounces Jamaica ginger; 2 ounces black peppercorns; 1 ounce mustard seed; 1 ounce coriander fruit (seed);

1    ounce pimento (allspice); 0.5 ounce mace; 0.5 ounce cloves; 0.5 ounce nutmegs; 0.5 ounce chili pods; 3 drachms cardamom seeds; 4 ounces garlic; 4 ounces eschalots; 4 pints malt vinegar.

Bruise spices, garlic, etc., and boil in vinegar for 15 minutes and strain. To this add 2.5 pints mushroom ketchup; 1} pints India soy.

Again simmer for 15 minutes and strain through muslin.

II

One pound soy; 50 ounces best vinegar; 4 ounces ketchup; 4 ounces garlic; 4 ounces eschalots; 4 ounces capsicum; 0.5 ounce cloves; 0.5 ounce mace; 0.25 ounce cinnamon; 1 drachm cardamom seeds. Boil well and strain.

Lincolnshire Relish

Two ounces garlic; 2 ounces Jamaica ginger; 3 ounces black peppercorns; | ounce cayenne pepper; 0.25 ounce ossein; J ounce nutmeg;

2    ounces salt; 1.5 pints India soy. Enough malt vinegar to make 1 gallon. Bruise spices, garlic, etc., and simmer in 0.5 a gallon of vinegar for 20 minutes, strain and add soy and sufficient vinegar to make 1 gallon, then boil for 5 minutes. Keep in bulk as long as possible.