Appetite, and debauching rather than improving the Art itself.

What you will find in the following Sheets, are Directions generally for dressing after the best, most natural and wholesome Manner,

You may keep a collar of beef of two months in a liquor made of one quart of cyder and two stale small beer, boil'd with a handful of salt;

if it mothers, take it off, and boil it again, and when cold put in your beef ;

When you have nicely picked and washed your greens, lay them in a cullender to drain, for if any cold water hang to them they will be tough;

To marinate Smelts. Take your smelts, gut them neatly, wash and dry them, and fry them in oil ; lay them to drain and cool,

And have in readiness a pickle made with vinegar, salt, pepper, cloves, mace, onion, horse-radish ; let it boil together for half an hour;

When it is cold put in your smelts.

To pickle mushrooms. Rub your mushrooms with a pice of flannel in a little water, and as you clean them, put others into your pot you design

to use them in ;

Eels to collar. SPLIT them down the belly, and take the bones out clean, make a seasoning with spice powder'd, and herbs chopt fine ;

Stew it in, and roll them up, and sew a cloth over each eel, so boil them in a pickle as for tench, and when they are boiled enough,

Lay them out and keep them in it; the cloths must be taken off when the eels are cold.

To make white Jelly of Quinces. Pare your quinces, and cut them in halves; then core and parboil them; when they are foft, take them up.....

Cufh them through s ftrainer, but not too hard, only the clear juice. Take the weight of the juice in fine fugar; boil the fugar candy high,

And put in your juice and let it scold a while, but not boil; if any froth arife, fkim it off and when you take it up, have ready a white...

Preferved quince cut in fmall flices, laying them in the bottom of your glaffes, and pour your jelly to them; it will candy on the top....

And keep moift on the bottom a long time.