If you find that a Vessel of Drink begins to grow flat, whilst it is in common draught, bottle it, and into every Bottle put a piece of Loaf-Sugar, about the quantity of a Walnut, which will make the Drink rise and come to itself: and to forward its ripening, you may set some Bottles in Hay in a warm Place; but Straw will not assist its ripening.
Where there are not good Cellars, I have known Holes sunk in the Ground, and large Oil Jars put into them, and the Earth filled close about the sides: One of these Jars may hold about a dozen quart Bottles, and will keep the Drink very well; but the tops of the Jars must be kept close cover'd up. And in Winter time, when the Weather is frosty, shut up all the Lights or Windows into such Cellars, and cover them close with fresh Horse-Dung, or Horse-Litter; but 'tis much better to have no Lights or Windows at all to any Cellar, for the reasons I have given above.
If there has been opportunity of brewing a good stock of Small Beer in March and October, some of it may be bottled at six Months end, putting into every Bottle a lump of Loaf-Sugar as big as a Walnut; this especially will be very refreshing Drink in the Summer: Or if you happen to brew in Summer, and are desirous of brisk Small Beer, bottle it, as above, as soon as it has done working.
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APRIL.
From the beginning of this Month the Perch is in great Perfection, and holds good till Winter. One of the ways of dressing this Fish, according to the Hollanders, and which is much admired by Travellers, is after the following manner, and is called Water-Soochy.
To make a Water-Soochy.
Take Perch about five Inches long, scale and clean them well; then lay them in a Dish, and pour Vinegar upon them, and let them lie an Hour in it; after which put them into a Skillet with Water and Salt, some Parsley Leaves and Parsley-Roots well wash'd and scraped: let these boil over a quick Fire till they are enough, and then pour the Fish, Roots, and Water into a Soop-Dish, and serve them up hot with a Garnish about the Dish of Lemon, sliced. These Fish and Roots are commonly eaten with Bread and Butter in Holland, or there may be melted Butter in a little Bason for those who chuse it. It is to be noted, that the Parsley-Roots must be taken before they run to Seed; and if they happen to be very large, they should be boiled by themselves, for they will require more boiling than the Fish, This I had from Mr. Rozelli at the Hague.
The following Receipt for dressing of Perch, I had likewise from the same
Person, and is an excellent Dish.
To prepare Perch with Mushrooms.