Banquets of the nations

Cardamom seeds, myrrh, and mace, of each fifteen grains ; galangal root, ginger, and orange peel, of each 2 J drachms ; extract of aloes, i drachm ; rectified spirit, 6 ozs. ; water, i\ ozs ; macerate for a week, press and filter. To the filtrate add golden syrup, 5 drachms ; spirit of nitrous ether, 8 ounces ; solution of ammonia, 15 minims; vanillin sugar, 15 grains; liquorice juice, 5 drachms ; acetic ether, 1 ounce ; coumarin, 1 \ grains ; oil of lemon, 1 drachm ; oil of bitter orange, 1 drachm ; oil of anise, 15 drops; oil of bitter almonds, 12 drops; oil of sassafras, 7 drops ; oil of hyssop, 4 drops ; oil of hops, 2 drops ; oil of wormwood, 40 minims ; oil of ginger, 15 minims; oil of cascarilla, 15 drops; oil of milfoil, 10 drops ; oil of angelica, 6 drops ; oil of cardamoms, 2 drops; oil of juniper and rosemary, of each, 1 drop. Bring up the volume to 17 J ounces by the addition of rectified spirit. The essence should be kept for two years before being used for the following : — Benedictine essence, 1 ounce; rectified spirit, 24 ounces; sugar, 22 ounces ; water, 20 ounces. Dissolve the sugar in the water, and to the syrup add the essence, previously mixed with the spirit. Filter till quite clear and of a light golden colour. 53° LXX.— SAMOA Menu Palusami Faiai Fauosi (Baked Taro Leaf) (Baked Arrowroot) (Baked Taro Root) Fai ota tuna Fai saka (Baked Ripe Bananas) (Ripe Bananas Stewed) Fai Mata (Green Bananas Stewed) Sua Miti (Miti Sauce) Figota tifa Faivua tao (Oysters) (Baked Clams) Ulaua tao J 'a tau (Baked Prawns) (Baked Fish) Pua' a ua tunu Moa ua tunu Lupe ua tunu (Roast Sucking- Pig-) (Baked Fowls) (Baked Pigeons) Tafolo Taupolonia Taupolosami (Bread-Fruit) (Bread-Fruit) (Bread-Fruit) S3i Palusami. (Baked Taro Leaf.) Squeeze dry and mash some cleaned taro leaves which have been cooked in sea water. Scrape a cocoanut, and pour boiling water over it ; after thirty minutes queeze the juice out. Mix this with the cooked taros and roll up in a banana leaf, and bake. Faiai. (Baked Arrowroot.) Mix some cocoanut milk and arrowroot, roll it up in a banana leaf, and bake. Fauosi. (Baked Taro Root.) Clean outside of taro roots, and steep in water for several hours to take away bitterness. Then scrape same finely, and mix with cocoanut milk or juice till a nice paste is made ; roll this up in a banana leaf, and bake. Fai ota tuna. (Baked Ripe Bananas.) Roast some ripe bananas, and eat with cocoanut milk or juice. Fai saka. (Ripe Bananas Stewed.) Peel some bananas and stew them in cocoanut milk till tender, and serve with the liquor. Fai Mata. (Green Bananas Stewed.) Cook the same as "Ripe Bananas." SAMOA Sua miti. (Miti Sauce.) Take a quantity of cocoanut milk, a little water, some lime juice, grated onions, and Chili peppers. Mix well together, put the mixture in a bottle, and use when required. Figota tifa. (Oysters.) Eaten raw. Faivua tao. (Baked Clams.) Steep some clams for five or six hours in salt and water to clean them. Bake till cooked, and serve with miti sauce and baked bread-fruit. Ulaua tao. (Baked Prawns.) Clean and skin some prawns, and bake till cooked. Serve with miti sauce and baked bread-fruit. J'a tau. (Baked Fish.) Take any kind of fish ; clean, and bake till cooked. Serve with miti sauce and baked bread-fruit.