[ To make Verjuyce.]
Take crabs as soon as the kernels turn black, and lay them in a heap to sweat, then pick them from stalks and rottenness; and then in a long trough with stamping beetles stamp them to mash, and make a bag of course hair-cloth as square as the press; fill it with stamped crabs, and being well pressed, put it up in a clean barrel or hogs-head.
[ To make Mustard divers ways.]
Have good seed, pick it, and wash it in cold water, drain it, and rub it dry in a cloth very clean; then beat it in a mortar with strong wine-vinegar; and being fine beaten, strain it and keep it close covered. Or grind it in a mustard quern, or a bowl with a cannon bullet.
[ Otherways.]
Make it with grape-verjuyce, common-verjuyce, stale beer, ale, butter, milk, white-wine, claret, or juyce of cherries.
[ Mustard of Dijon, or French Mustard.]
The seed being cleansed, stamp it in a mortar, with vinegar and honey, then take eight ounces of seed, two ounces of cinamon, two of honey, and vinegar as much
as will serve, good mustard not too thick, and keep it close covered in little oyster-barrels.