shalot, 1 drachm of cayenne, 1 quart of vinegar.
_Mode_.--Put all the ingredients into a bottle, which shake well every
day for a fortnight. When it is thoroughly steeped, strain and bottle,
and it will be fit for use immediately. This will be found an agreeable
relish to cold beef, &c.
_Seasonable_.--This vinegar should be made either in October or
November, as horseradish is then in its highest perfection.
INDIAN CURRY-POWDER, founded on Dr. Kitchener's Recipe.