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French Spice

Mix together one-half ounce of thyme and bay-leaves, and one-fourth ounce each of marjoram and rosemary; place the herbs on a sheet of paper, in a slow oven. When very dry put the herbs in a mortar with one ounce of nutmeg and one ounce of cloves, one-half ounce of peppercorns, and one-fourth ounce of cayenne pepper; and pound all until very fine, then sift it through a fine hair-sieve. Put the spice into bottles, cork well, and keep them in a dry store-cupboard for use.