the Body with Nettles, or dry Mofs, for thefe will not raife a ferment as Hay and

Straw will do, when they come to be wet; then fill the Mouth with Pepper, and it will keep a long time.

D

To keep Wild-Ducks fresh.

RAW them, and fill the Body with red Sage, after the infide is well pepper'd; and likewife pepper the infide of the Mouth, leave on the Feathers. A Goose may be ferv'd the fame way.

But if, they be too long kept, or through want of Care, they fhould receive a taint ; then, when they are pull'd, wash the Infide very well, with Vinegar and Water, and dry it well with a Cloth; and scrape away, if need be, what are call'd the Kidneys; then ftrew the Infide afresh with Pepper, and hang them up for an Hour or two, where the Air may pass through them.

Some in fuch a cafe will put an Onion into the Body, which does very well towards reftoring it to a freshness; then wash out all; and prepare it for the Spit.

Helps towards the Prefervation of Fifh.

I

F you would keep Fish long, kill them as soon as they are out of the Water, and take out their Gills; then fill their Heads,

Heads as much as may be, with Pepper, and wipe them very dry, and pack them in dry Wheat-Straw.

T. R.

To make Wine of White Elder-berries, like Cyprus Wine; from Mrs. Warburton of Cheshire.

T

O nine Gallons of Water, put nine Quarts of the Juice of White Elder berries, which has been preffed gently from the Berries, with the Hand, and paffed thro' a Sieve, without bruifing the Kernels of the Berries; add to every Gallon of Liquor three Founds of Lisbon Sugar, and to the whole Quantity put an Ounce and a half of Ginger, fliced, and three quarters of an Ounce of Cloves; then boil this near an Hour, taking off the Scum, as it rifes, and pour the whole to cool, in an open Tub, and work it with Ale-Yeaft, fpread upon a Toast of white Bread, for three Days, and then tun it into a Veffel that will just hold it; adding about a Pound and a half of Raifins of the Sun fplit, to lie in the Liquor till we draw it off, which should not be till the Wine is fine, which you will find about January. This Wine is fo like the fine rich Wine brought from Cyprus, in its Colour and Flavour, that it has deceiv'd the best Judges, Thefe Berries are B. 4

ripe

ripe in August, and may be had at the IvyHouse at Hoxton.

To make Wine of Black Elder-berries, which is equal to the beft Hermitage Claret; from Henry Marsh, Efq; of Hammersmith.

AKE nine Gallons of Spring Water, and half a Bufhel of Elder-berries, pick'd clean from the Stalks; boil these till the Berries begin to dimple, then gently ftrain off the Liquor, and to every Gallon of it put two Pounds of good Lisbon Sugar, and boil it an Hour; then let it stand to cool, in an open Tub, for if it was to cool in the Copper, or Brafs Kettle, it was boil'd in, the Liquor would be ill-tasted. When it is almoft cool, fpread fome AleYeast upon a Toast of White Bread, and put it into the Liquor, to work three Days in the open Tub, ftirring the Liquor once or twice a Day, and then tun it in a Vessel of a right fize, to hold it: At the fame time add to every Gallon one pound of 'Raifins of the Sun whole, and let them lie in the Cask till the Wine is drawn off.

Such a fmall quantity of Wine, as is here directed, will be fit to bottle the January next after it is made, but larger Casks fhould not be drawn off till March or April.

A

A Receipt from Barbadoes, to make Rum ; which proves very good.

N Barbadoes the Rum is made of the

IN

Scum and Offal of the Sugar, of which they put one ninth part, or eighth part, to common Water, about eighteen Gallons, all together, in a wooden open Veffel or Tub; cover this with dry Leaves of Palm, or for want of them, with the Leaves of Platanus or the Leaves of Fern in England, or the Parts or Leaves which Flagg-Brooms are made of. Let this remain for nine Days, till it changes of a clean yellow Colour, and it will be then fit to distil; then put it into an Alembic, and you will have what we call the Low-Wines. A Day or two after diftil it again, and in the Cap of the Still, hang a fmall muflin Bag of fweet Fennel-Seeds, and the Spirit will be of a fine Flavour. Some will use Annifeed in the Bag, and fome use a little Musk with the fweet Fennel-Seeds, or else diftil the Spirit twice, viz. once with the fweet Fennel-Seeds, and the next with a little Musk.

N.B. The wooden Veffels, or open Tubs, must not be made of any Wood that is unwholesome, or sweet-fcented; fuch as Deal, Firr, or Manchineel.

In

In England, Treacle may be used with equal Succefs, and is cheap enough to get a good livelihood; as appears by the several Ways mention'd above, that have been privately experienced.

To make Citron-Water, from Barbadoes.

TA

AKE Citron, or Lemon Flowers, for the word Citron in French fignifies Lemon; though we generally in England efteem the large Lemons to be Citrons, and the middle-fiz'd we call Lemons, and the smallest of that race is call'd the Lime. In these, however, there are as many varieties as we have in Apples, one is finer flavour'd than the other. The Oranges too are of as many different Sorts, the Rind of one pleasanter than the other, and the Juice likewife, and fo are the Flowers various in their Smells, fome more odorous than others; yet all these are used indifferently, according to the Kinds that happen to grow upon the several Estates, where the Citron-Water is made, and this is the Reason why one Sort is better than another; and therefore, thofe who have the most pleasant Sorts, make the best Waters of this Kind.

We must take, either of Citron, Lemon, or Orange-Flowers, four Ounces to a Gal

2.

lon