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Tincture of Savory Spices

Take of black pepper, 1½ ounces; allspice, 5 drachms; nutmegs and burnt sugar, of each 1 ounce; ground cloves, cassia, coriander and caraway seeds, of each 1 drachm; proof spirit, 1 pint. Digest with agitation for 2 weeks; press and filter. Used for flavoring. When made with alcohol and double the above weight of spices it makes an essence of savory spices.