Slice a large head of garlic, and put it into a wide-mouthed bottle, with half an ounce of cayenne, two teaspoonfuls of real soy, two of walnut ketchup, four anchovies chopped, one pint of vinegar, and enough cochineal to give it the color of lavender-drops. Let it stand six weeks; then strain off quite clear, and keep in small bottles sealed up.

Another:- Infuse in a quart of the best white-wine vinegar, a quarter of a pint of walnut ketchup, the same quantity of mushroom ketchup, and the same quantity of soy, half an ounce of cayenne, four heads of garlic, ten shalots, two ounces of black and two ounces of white pepper, the same quantity of pimento and ginger, one ounce of nutmeg, three blades of mace, and ten cloves, in a wide-mouthed, two-quart bottle; and cover very closely with cork, leather, and bladder. Let it remain near the fire a month, shaking it frequently. When any is taken out, put in as much fresh vinegar. This is not only a very fine sauce, but a great preservative against infectious diseases, if taken freely.