Observations

A Well selected stock of these will always prove a convenient resource in simple cookery for giving colour and flavour to soups, gravies, and made dishes; but unless the consumption be considerable, they should not be over-abundantly provided, as few of them are improved by age, and many are altogether spoiled by long keeping, especially if they be not perfectly secured from the air by sound corking, or if stored where there is the slightest degree of damp. To prevent loss, they should be examined at short intervals, and at the first appearance of mould or fermentation, such as will bear the process should be reboiled, and put, when again quite cold, into clean bottles; a precaution often especially needful for mushroom catsup when it has been made in a wet season, or when it has not been very carefully prepared. This, with essence of anchovies, walnut catsup. Harvey’s sauce, cavice, lemon-pickle, chili, cucumber, and eschalot vinegar, will be all that is commonly needed for family use; but there is at the present day an extensive choice of these stores on sale, some of which are excellent.