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Indian Curry-Powder

It is necessary to have all the seeds used in the preparation of curry-powder well dried. A cool oven will dry them best. Put them in at night, they will be ready for pounding in the morning. Pound together an ounce each of coriander-and poppy-seed, half an ounce of ground ginger, and the same of mustard-seed, with a quarter of an ounce of red chillies, and half a small tea-spoonful of cinnamon. Cork tightly the bottle containing this mixture.