s highest perfection.

INDIAN CURRY-POWDER, founded on Dr. Kitchener's Recipe.

449. INGREDIENTS.--1/4 lb. of coriander-seed, 1/4 lb. of turmeric, 2 oz.
of cinnamon-seed, 1/2 oz. of cayenne, 1 oz. of mustard, 1 oz. of ground
ginger, 1/2 ounce of allspice, 2 oz. of fenugreek-seed.

_Mode_.--Put all the ingredients in a cool oven, where they should
remain one night; then pound them in a mortar, rub them through a sieve,
and mix thoroughly together; keep the powder in a bottle, from which the
air should be completely excluded.

_Note_.--We have given this recipe for curry-powder, as some persons
prefer to make it at home; but that purchased at any respectable shop
is, generally speaking, far superior, and, taking all things into
consideration, very frequently more economical.

INDIAN MUSTARD, an excellent Relish to Bread and Butter, or any cold
Meat.

450. INGREDIENTS.--1/4 lb. of the best mustard, 1/4 lb. of flour, 1/2
oz. of salt, 4 shalots, 4 tablespoonfuls of vinegar, 4 tablespoonfuls of
ketchup, 1/4 bottle of anchovy sauce.

_Mode_.--Put the mustard, flour, and salt into a basin, and make them
into a stiff paste with boiling water. Boil the shalots with the
vinegar, ketchup, and anchovy sauce, for 10 minutes, and pour the whole,
_boiling_, over the mixture in the basin; stir well, and reduce it to a
proper thickness; put it into a bottle, with a bruised shalot at the
bottom, and store away for use. This makes an excellent relish, and if
properly prepared will keep for years.

[Illustration: MUSTARD.]

MUSTARD.--Before the year 1729, mustard was not known at English
tables. About that time an old woman, of the name of Clements,
residing in Durham, began to grind the seed in a mill, and to
pass the flour through several processes necessary to free the
seed from its husks. She kept her secret for many years to
herself, during which she sold large quantities of mustard
throughout the country, but especially in London. Here it was
introduced to the royal table, when it received the approval of
George I. From the circumstance of Mrs. Clements being a
resident at Durham, it obtained the name of Durham mustard. In
the county of that name it is still principally cultivated, and
the plant is remarkable for the rapidity of its growth. It is
the best stimulant employed to impart strength to the digestive
organs, and even in its previously coarsely-pounded state,