Mixed Spices for Seasoning.
In cities, mixed spices can be purchased, which are prepared by professional cooks, and which save much trouble to inexperienced compounders. This is one of their receipts: “Take of nutmegs and mace, one ounce each; of cloves and white pepper-corns, two ounces each; of sweet basil, marjoram, and thyme, one ounce each, and half an ounce of bay leaves: these herbs should be previously dried for the purpose. Roughly pound the spices, then place the whole of the above ingredients between two sheets of white paper, and after the sides have been folded over tightly, to prevent the evaporation of the volatile properties of the herbs and spices, place them in a warm place to become perfectly dry. They must then be pounded quickly, put through a sieve, corked up tightly in bottles, and kept for use.”