Cur′ry Powder

Prep. (Kitchener.) From coriander-seed, 1 ⁄ 4 lb.; turmeric, 1 ⁄ 4 lb.; cinnamon-seed, 2 oz.; cayenne, 1 ⁄ 2 oz.; mustard, 1 oz.; ground ginger, 1 oz.; allspice, 1 ⁄ 2 oz.; fenugreek-seed, 2 oz.; all dried thoroughly, pounded in a mortar, rubbed through a sieve, and mixed together. The famous Ceylon curry powder is said by Dr Balfour to have the following rather indefinite composition:—A piece of green ginger, two fragments of garlic, a few coriander and cumin seeds, six small onions, one dry Chili, eight peppercorns, a small piece of turmeric, half a de ert-spoonful of butter, half a cocoa-nut, and half a lime. For it to be in perfection the powder should be made the day on which it is cooked. Obs. The above must be regarded as merely a substitute for Indian curry powder, which contains many ingredients not to be obtained in England. It should be kept in a bottle closely corked or stoppered. The curry powder sold at the present time consists of coriander-seed, turmeric, cayenne, fenugreek-seed, and a large proportion of sago-flour.