Dissolve six anchovies in a pint of strong vinegar, and then add
to them three table-spoonfuls of India soy, and three table-spoonfuls
of mushroom catchup, two heads of garlic bruised small,
and a quarter of an ounce of cayenne. Add sufficient cochineal
powder to colour the mixture red. Let all these ingredients infuse
in the vinegar for a fortnight, shaking it every day, and then
strain and bottle it for use. Let the bottles be small, and cover
the corks with leather.