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Herbs, Essence of, for Seasoning

Squeeze the juice from four fresh lemons, strain it, and put it into an earthenware jar, and with it a bottle of white wine, and half a pint of vinegar. Add a salt-spoonful each of powdered cloves, mace, basil, thyme, and nutmeg, also an ounce of dried parsley, half a pound of salt, and two ounces of pepper. Put the pan in the oven, and bring the contents to the point of boiling, then put on the cover, and keep them simmering gently for four hours. Strain the liquid, filter it through blotting-paper, and keep it in closely stoppered bottles till wanted for use. Probable cost, 1s., exclusive of the wine. Three drops of the essence are about enough for a pint. Taste, and add more if required.