From The New System of Domestic Cookery, by "A Lady," from 1807 - Recipe for Kitchen Pepper.
Kitchen Pepper: Mix the finest powder, one ounce of ginger; of cinnamon, black pepper, nutmeg, and Jamaica pepper, half an ounce each: ten cloves, and six ounces of salt. Keep it in a bottle - it is an agreeable addition to brown sauces or soups.
Spice in powder, kept in small bottles close stopped, goes much further than when used whole. It must be dried before pounded; and should be done in quantities that may be wanted in three or four months. Nutmeg need not be done - but the others should be kept in separate bottles, with a little label on each.
From The Model Cook Book, by Mrs. Frances Willey, in 1890 - Recipe for Soup Powder.
Soup Powder: Two ounces each of parsley, summer savory, sweet marjoram, and thyme, one ounce each of lemon peel and sweet basil. Dry, pound, sift and keep in a tightly corked bottle.
This recipe is for Bouquet Garni, from The Hotel St. Francis Cook Book, by Victor Hirtzler, from 1919.
Bouquet Garni - Tie in a bundle a small piece of celery, of leek, and of parsley in branches, with a bay leaf, two cloves, a sprig of thyme, and, if desired, a clove of garlic, in the center. This is used for flavoring stews, soups, fish, etc.