Worcestershire Sauce: Take 3 quarts of strong 
vinegar, 1 lb. of split raisins, 1 lb. garlic, 1/4 lb. 
eschalot, 1/2 ounce cayenne, 1/2 ounce powdered 
ginger, salt to taste, small bottle of anchovies, 
and mushroom ketchup. Boil the anchovies, 
garlic, eschalot, and raisins in a quart of the 
vinegar in an iron saucepan until it can be pulped 
through a hair sieve, then boil all together for 
a few minutes. Bottle when cold. It is essential 
that the ingredients should be thoroughly boiled 
before being pulped. 

Worcestershire Sauce (No. 2) : Put into a 
mortar 1/2 ounce capsicums or sweet peppers, 1/2 
ounce peeled shallots and a clove of garlic, and 
pound till quite smooth. Add a little vinegar 
and put all into a large jar; boil up one quart 
of vinegar and pour it over the pounded ingre- 
dients, add also a pint of walnut ketchup. Cover 
the jar and allow it to stand for some weeks, or 
long enough to extract the flavor of the ingre- 
dients used, then strain and bottle for use.