Gather your Lilley-of-the-Valley Flowers, when they are dry, and pick them from the Stalks; then put a Quarter of a Pint of them into a Quart of Brandy, and so in proportion, to infuse six or eight Days; then distil it in a cold Still, marking the Bottles, as they are drawn off, which is first, second and third, &c. When you have distill'd them, take the first, and so on to the third or fourth, and mix them together, till you have as strong as you desire; and then bottle them, and cork them well, putting a lump of Loaf-Sugar into each Bottle.
Things to be provided, when any great Family is going into the Country, for a Summer. From Mr. R. S.
Nutmegs.
Mace.
Cinnamon.
Cloves.
Pepper.
Ginger.
Jamaica-Pepper.
Raisins.
Currans.
Sugar Lisbon.
Sugar-Loaf Lump.
Sugar double-refin'd.
Prunes.
Oranges.
Lemons.
Anchovies.
Olives.
Capers.
Oil for Salads.
Vinegar.
Verjuice.
Tea.
Coffee.
Chocolate.
Almonds.
Chesnuts.
French Pears.
Sir, I send you this as a Memorandum, because when some People go into the Country, many of these Things may be forgot, and it is sometimes the Case, that one must send a Mile or two for what is wanted of them.
I am Yours, R. S.
To salt a Ham in imitation of Westphalia, &c.
Take an Ham of young Pork, and sprinkle it with Salt for one Day, that the
Blood may come out; then wipe it dry, and rub it with the following
Mixture.
Take a Pound of brown Sugar, a quarter of a Pound of Salt-Petre, half a Pint of Bay-Salt, and three Pints of common Salt. Mix all these together, and stir them in an Iron Pan, over the Fire, till they are pretty hot, and then rub your Ham with it. Turn your Ham often, and let it lie three Weeks; then dry it in a Chimney with Deal Saw-Dust.
To make artificial Anchovies. From Mr. James Randolph of Richmond.
About February you will find, in the River of Thames, a large quantity of Bleak, or in August a much larger parcel in Shoals. These Fish are soft, tender, and oily, and much better than Sprats to make any imitation of Anchovies from. Take these, and clean them, and cut off their Heads, and lay them in an earthen glazed Pan, with a Layer of Bay-Salt under them, and another over, a single Row of them; then lay a fresh row of Fish, and Bay-Salt over that; and so continue the same Stratum super Stratum, till the Vessel is full, and in a Month you may use them, and afterwards put Vinegar to them. But they will be like Anchovies without Vinegar, only the Vinegar will keep them. Turn them often the first Fortnight.