A few coriander and cumin seeds--according to taste--eight peppercorns, a small piece of turmeric, and one dried chili, all pounded together. When making the curry _mixture_, take a piece of the heart of a cabbage, the size of a hen's egg; chop it fine and add one sour apple in thin slices the size of a Keswick codlin, the juice of a medium-sized lemon, a salt-spoonful of black pepper, and a tablespoonful of the above curry powder. Mix all well together; then take six medium-sized onions which have been chopped small and fried a delicate brown, a clove of garlic, also chopped small, two ounces of fresh butter, two ounces of flour, and one pint of beef gravy. Boil up this lot (which commences with the onions), and _when boiling_ stir in the rest of the mixture. Let it all simmer down, and then add the solid part of the curry, _i.e._ the meat, cut in portions not larger than two inches square. Remember, O frugal housewife, that the turmeric portion of the entertainment should be added with a niggard hand. "Too much turmeric" is the fault which is found with most curries made in England. I remember, when a boy, that there was an idea rooted in my mind that curries were made with Doctor Gregory's Powder, an unsavoury drug with which we were periodically regaled by the head nurse; and there was always a fierce conflict at the dinner-table when the bill-of-fare included this (as we supposed) physic-al terror. But it was simply the taste of turmeric to which we took exception. What is TURMERIC? A plant in cultivation all over India, whose tubers yield a deep yellow powder of a resinous nature. This resinous powder is sold in lumps, and is largely used for adulterating mustard; just as inferior anchovy sauce is principally composed of Armenian Bole, the deep red powder with which the actor makes up his countenance. Turmeric is also used medicinally in Hindustan, but not this side of Suez, although in chemistry it affords an infallible test for the presence of alkalies. The CORIANDER has become naturalised in parts of England, but is more used on the Continent. Our confectioners put the seeds in cakes and buns, also comfits, and in Germany, Norway, Sweden, and (I fancy) Russia, they figure in household bread. In the south of England, coriander and caraway seeds are sown side by side, and crops of each are obtained in alternate years. The coriander seed, too, is largely used with that of the caraway and the cumin, for making the liqueur known as KÜMMEL. CUMIN is mentioned in Scripture as something particularly nice. The seeds are sweet-savoured, something like those of the caraway, but more potent. In Germany they put them into bread, and the Dutch use them to flavour their cheeses. The seeds we get in England come principally from Sicily and Malta.