In cities, mixed spices can be purchased, which are prepared by
professional cooks, and which save much trouble to inexperienced
compounders. This is one of their receipts: “Take of nutmegs and mace,
one ounce each; of cloves and white pepper-corns, two ounces each; of
sweet basil, marjoram, and thyme, one ounce each, and half an ounce of
bay leaves: these herbs should be previously dried for the purpose.
Roughly pound the spices, then place the whole of the above ingredients
between two sheets of white paper, and after the sides have been folded
over tightly, to prevent the evaporation of the volatile properties of
the herbs and spices, place them in a warm place to become perfectly
dry. They must then be pounded quickly, put through a sieve, corked up
tightly in bottles, and kept for use.”