Cassell's dictionary of cookery

Seasoning for Forcemeat and Game and Meat Pies.— Take two ounces of dried thjrme, an ounce of marjoram, an ounce of rosemary, and two ounces of bayleaves. Pound these in a mortar, and pass the powder through a hair sieve. Pound separately two ounces of cloves, two ounces of black pepper, and one ounce of cayenne, mix these with the powdered herbs, and add four ounces of grated nutmeg. Weigh the powder, and add to it four times its weight in dried salt. Put it into small bottles, cork these securely, and put them in a dry place till wanted. When mixed with salt in this proportion, one ounce of seasoning will flavour three pounds of forcemeat. Seasonings, Every-Day.— The ingredients used for these seasonings should be powdered separately, then mixed together, preserved in dry bottles well stoppered, and stored in a cool dry place. They may be prepared during an hour of leisure, and wiU be found most convenient for flavouring purposes. No. 1. 3fized Spice for favour itig Soups and Gravies. — Take two pounds of black pepper, one pound of ginger, half a pound of grated nutmeg, half a pound of allspice, half a pound of cinnamon, one ounce of cloves, and three pounds of dry salt. No. 2. Seasoning of Herbs for Soup, ^-P.— Two ounces of thyme, two ounces of sweet marjoram, two ounces of parsley, two ounces of winter savory, one ounce of (848) SEE basil, and one ounce of thin lemon-rind. No. 3. j Spice for Ragouts. — Half a pound of mustard, i half a pound of black pepper, half a pound of grated lemon-rind, two ounces of cayenne, one ounce of ginger, one ounce of allspice, half an ounce of grated nutmeg, and one pound of diy salt. No. 4. Kidder's Sweet Spice for flavouring Pastry. — Two ounces of cloves, two ounces of cinnamon, two ounces of mace, two ounces of nutmeg, and two ounces of sugar. No. 5. Mixed Spice for flavour itig Sausages. — Five pounds of black pepper, two pounds and a half of ginger, one pound of nutmegs, one pound of cloves, half a pound of aniseed, and half a pound of coriander-seed. Sedentary, Diet for the.— The following observations on this subject are drawn from the valuable French work by Tissot on " The Health of Men of Letters." Daily observation proves the force of the mind's action on the stomach; and this every man has an opportunity of experiencing in himseK ; for the more intensely any man thinks, and the more strongly he excites the reflecting powers of his mind, the more slowly and with the greater difficulty does he digest what he eats; and, on the other hand, the freer a man's mind is from reflection, the more readily and the better he digests. The diet of those of studious and sedentary habits is therefore a subject of the utmost importance. To enumerate all the various aUments which should be chosen and all those that should be avoided would be tedious, but wo may mention the principal. All fat viscid aliments and all aUments hardened either by nature or art are hurtful. The ancients condemned all sorts of pulse, and Pythagoras strictly forbade his disciples to eat beans, as these possess an extraordinary flatulency, highly destructive to the tranquillity of mind necessary to the investigation of truth.