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Imitation Worcestershire Sauce

Here are two formulas, both excellent for making palatable sauces resembling the real Worcestershire : 1. White vinegar, one gallon; Canton soy, one pint; molasses, one pint; walnut catsup, one and onehalf pints; table-salt four ounces; powdered capsicum, one ounce; allspice, one ounce; coriander, one-fourth ounce; cloves, one-half ounce; mace, one-half ounce; cinnamon, six drachms; assafœtida, one-fourth ounce, digested in four ounces of rum; mix.

XIII. Strawberry Acid.

DISSOLVE in a quart of spring water, two ounces of citric acid, and pour the solution on as many quite ripe strawberries-the wild fruit is preferable-stripped from their stalks, as it will just cover; in twenty-four hours drain the liquid closely from the fruit, and pour it over as many fresh strawberries as it will cover, keeping it in a cool place; the next day drain the liquid again entirely from the fruit, and boil it gently for three or four minutes, with its own weight of very fine sugar, which should be dissolved in the juice before it is placed over the fire. It should be boiled in an enameled pan. When perfectly cold, put it into small, dry bottles, closely corked for use, and store it in a cool place. It is one of the most delicate and deliciouslyflavored preparations possible, and of a beautiful color. If allowed to remain longer in the preparation than forty-eight hours before it is boiled, it commences to ferment. In very hot weather, fermentation may take place inside of forty-eight hours. 0