Take ripe chillies and dry them a whole day before the fire,
turning them frequently. When quite dry, trim off the stalks and
pound the pods in a mortar till they become a fine powder, mixing
in about one sixth of their weight in salt. Or you may grind them
in a very fine mill. While pounding the chillies, wear glasses to
save your eyes from being incommoded by them. Put the powder into
small bottles, and secure the corks closely.