Various appetizing mixtures intended to give relish to meats, fish and soups, and composed of vegetables, fruits and divers spices, are known as sauces. “Roots, herbs, vine fruits and salad-flowers, they dish up various ways and find them a very delicious sauce to their meats, both roasted and boiled, fresh and salt.” No other sauce made compares with genuine East Indian chutney. It is a thick sauce, made from the mango apple, chilies, spices, lemon juice, raisins, figs, salt and sugar. Those most celebrated are the Bengal Club, Terhoot, Sweet Lucknow and a number of club chutneys. Trinidad chutney is particularly fine. Ceylon chutney is often slightly flavored with garlic. Another kind is “mango chutney, a characteristic Singalese condiment, among the ingredients of which are fresh, grated cocoanut and chilies carefully brayed together in a mortar. This chutney is of a rich roseate hue; and after eating it with his prawn curry the epicure feels like the Grand Turk.” Carachi is a sauce little known in America, although, as it is much liked abroad, I give a recipe for its making, which sufficiently defines its character: one head of garlic, one dessert spoonful of cayenne pepper, three table spoonsful each, of soy, mushroom ketchup, walnut pickle, and mango pickle, five anchovies and a pint of vinegar. Cassareep consists of the inspissated juice of the root of the bitter cassava, flavored with various spices. From the cassava, or manioc, is prepared tapioca and also cassava flour of which bread is made. The root is poisonous because of the prussic acid contained, this, however, being dissipated by heat. After the juice is extracted, it is boiled down to the color and consistency of molasses, after which spices are added. It is the basis of Worcestershire and many other sauces and is valuable in the flavoring of soups and ragouts. It is largely exported from British Guiana and is used throughout the tropics. Worcestershire sauce is one of the commonest of table condiments. It is prepared from cassareep and varying proportions of spices, garlic, peppers, and lime-juice, according to the tastes of the various houses manufacturing it. Both lime-juice and Devonshire sauces are similar in preparation and flavor to Worcestershire, the former being quite acid, owing to the greater proportion of lime-juice used. Ketchup is a sauce made variously from tomatoes, mushrooms, walnuts, oysters, etc. It should be semi-fluid, about the consistency of a good purée and, although spices may be added, the original flavor of the basic ingredients must always be preserved. Color is one desideratum. In tomato ketchup the sauce is always made of the ripe tomato fruit, although, as the color is sometimes produced artificially, the only safeguard lies in purchasing of reliable manufacturers. The tomato ketchup is a typical American sauce, corresponding in our dietary with the mushroom ketchup of the English.