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 Aquavitæ.
Take to every Gallon of good Aquavitæ, 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.