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Cayenne, Home-Made

Cayenne is so much adulterated, and varies so much in strength, that we strongly advise those who are partial to it to make it themselves. Some of that sold in England has been found to be coloured with red lead, and even that sold in Jamaica is not to be relied upon, as it is prepared from several sorts of red capsicums all of inferior quality both in pungency and flavour. The best time to make it is in September or October, and the chillies should be used as fresh as possible. Take two hundred large chillies, remove the stalks and dry them in a colander before the fire, being careful that they do not burn. Pound them, with a quarter of their weight in salt, to a fine powder. Put the powder into a bottle and cork it closely. The flavour of this cayenne will be superior to that sold in the shops, and it will not be nearly so fiery. Time, fourteen hours to dry. Sufficient for a quarter of a pound of cayenne. Probable cost of chillies, from 1s. 6d. to 3s. per hundred.