CAYENNE. Those who are fond of this spice had better make it themselves of English capsicums or chillies, for there is no other way of being sure that it is genuine. Pepper of a much finer flavour may be obtained in this way, without half the heat of the foreign article, which is frequently adulterated and coloured with red lead. Capsicums and chillies are ripe and in good condition, during the months of September and October. The flavour of the chillies is superior to that of the capsicums, and will be good in proportion as they are dried as soon as possible, taken care that they be not burnt. Take away the stalks, put the pods into a cullender, and set them twelve hours before the fire to dry. Then put them into a mortar, with one fourth their weight of salt; pound and rub them till they are as fine as possible, and put the powder into a well-stopped bottle. A hundred large chillies will produce about two ounces of cayenne. When foreign cayenne is pounded, it is mixed with a considerable portion of salt, to prevent its injuring the eyes: but English chillies may be pounded in a deep mortar without any danger, and afterwards passed through a fine sieve. CELERY SAUCE. Cut small half a dozen heads of clean white celery, with two sliced onions. Put them into a stewpan, with a small piece of butter, and sweat them over a slow fire till quite tender. Add two spoonfuls of flour, half a pint of broth, salt and pepper, and a little cream or milk. Boil it a quarter of an hour, and pass it through a fine hair sieve with the back of a spoon. When celery is not in season, a quarter of a dram of celery seed, or a little of the essence, will impregnate half a pint of sauce with all the flavour of the vegetable. This sauce is intended for boiled turkey, veal, or fowls. CELERY SOUP. Split half a dozen heads of celery into slips about two inches long, wash them well, drain them on a hair sieve, and put them into a soup pot, with three quarts of clear gravy. Stew it very gently by the side of the fire, about an hour, till the celery is tender. If any scum arise, take it off, and season with a little salt. When celery cannot be procured, half a dram of the seed, pounded fine, will give a flavour to the soup, if put in a quarter of an hour before it is done. A little of the essence of the celery will answer the same purpose.