261. _How to keep Walnuts long fresh and good._
Make a lay of the dry stampings of Crabs when the Verjuice is pressed
forth, then a Lay of Walnuts, and then Crabs again, till all be in, then
cover the Vessel very well, and when you eat them, they will be as
though they were new gathered.
262. _To pickle Quinces._
Put them into a Vessel, and fill up the Vessel with small Ale, or white
Wine Lees, which is better, and cover your Vessel well that no Air get
in.
263. _To keep Artichokes._
Take your Artichokes, and cut off the stalks within two inches of the
Apple, and of these stalks make a strong Decoction, slicing them into
thin and small pieces, and boil them with water and salt; when it is
cold, put in your Artichokes, and keep them from the Air.
When you spend them, lay them first in warm water, and then in cold, to
take away the bitterness.
264. _To make Clove or Cinamon Sugar._
Put Sugar in a Box, and lay Spices among it, and close up the Box fast,
and in short time it will smell and tast very well.
265. _To make Irish_ Aquavitae.
Take to every Gallon of good _Aquavitae_, two Ounces of Licoras bruised,
two ounces of Aniseeds bruised, let them stand six days in a Vessel of
Glass close stopped, then pour out as much of it as will run clear,
dissolve in that clear six great spoonfuls of the best Molasses, then
put it into another Glass, then add to it some Dates and Raisins of the
Sun stoned; this is very good for the Stomach.
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