Sprig of Tansie and let it be fried so as to look green in the Dish with a Strew of Sugar and store of the Juice of Orange some affect to have it fryed a little brown and crisp 31. Tart of Herbs An Herb-Tart is made thus Boil fresh Cream or Milk with a little grated Bread or Naples-Biscuit which is better to thicken it a pretty Quantity of Chervile Spinach Beete or what other Herb you please being first par-boil'd and chop'd Then add Macaron or Almonds beaten to a Paste a little sweet Butter the Yolk of five Eggs three of the Whites rejected To these some add Corinths plump'd in Milk or boil'd therein Sugar Spice at Discretion and stirring it all together over the Fire bake it in the Tart-Pan 32. Thistle Take the long Stalks of the middle Leaf of the Milky-Thistle about May when they are young and tender wash and scrape them and boil them in Water with a little Salt till they are very soft and so let them lie to drain They are eaten with fresh Butter melted not too thin and is a delicate and wholsome Dish Other Stalks of the same kind may so be treated as the Bur being tender and disarmed of its Prickles c. 33. Trufles and other Tubers and Boleti are roasted whole in the Embers then slic'd and stew'd in strong Broth with Spice c. as Mushroms are Vide Acetar p. 42. 34. Turnep Take their Stalks when they begin to run up to seed as far as they will easily break downwards Peel and tie them in Bundles Then boiling them as they do Sparagus are to be eaten with melted Butter Lastly 35. Minc'd or Sallet-all-sorts Take Almonds blanch'd in cold Water cut them round and thin and so leave them in the Water Then have pickl'd Cucumbers Olives Cornelians Capers Berberries Red-Beet Buds of Nasturtium Broom c. Purslan-stalk Sampier Ash-Keys VValnuts Mushrooms and almost of all the pickl'd Furniture with Raisins of the Sun ston'd Citron and Orange-Peel Corinths well cleansed and dried c. mince them severally except the Corinths or all together and strew them over with any Candy'd Flowers and so dispose of them in the same Dish both mixt and by themselves To these add roasted Maroons Pistachios Pine-Kernels and of Almonds four times as much as of the rest with some Rose-water Here also come in the Pickled Flowers and Vinegar in little China Dishes And thus have you an Vniversal Winter-Sallet or an All sort in Compendium fitted for a City Feast and distinguished from the Grand-Sallet which shou'd consist of the Green blanch'd and unpickled under a stately Pennash of Sellery adorn'd with Buds and Flowers And thus have we presented you a Taste of our English Garden Housewifry in the matter of Sallets And though some of them may be Vulgar as are most of the best things Yet she was willing to impart them to shew the Plenty Riches and Variety of the Sallet-Garden And to justifie what has been asserted of the Possibility of living not unhapily on Herbs and Plants according to Original and Divine Institution improved by Time and long Experience And if we have admitted Mushroms among the rest contrary to our Intention and for Reasons given Acet p. 43. since many will by no means abandon them we have endeavoured to preserve them from those pernicious Effects which are attributed to and really in them We cannot tell indeed whether they were so treated and accommodated for the most Luxurious of the Caesarean Tables when that Monarchy was in its highest Strain of Epicurism and ingross'd this Haugout for their second Course whilst this we know that 't is but what Nature affords all her Vagabonds under every Hedge And now that our Sallets may not want a Glass of generous Wine of the same Growth with the rest of the Garden to recommend it let us have your Opinion of the following Cowslip-Wine To every Gallon of Water put two Pounds of Sugar boil it an Hour and set it to cool Then spread a good brown Toast on both Sides with Yeast But before you make use of it beat some Syrop of Citron with it an Ounce and half of Syrup to each Gallon of Liquor Then put in the Toast whilst hot to assist its Fermentation which will cease in two Days during which time cast in the Cowslip-Flowers a little bruised but not much stamp'd to the Quantity of half a Bushel to â—wo Gallons or rather three Pecks four Limons slic'd with the Rinds and all Lastly one Pottle of White or Rhenish Wine and then after two Days tun it up in a sweet Cask Some leave out all the Syrup And here before we conclude since there is nothing of more constant Vse than good Vinegar or that has so near an Affinity to all our Acetaria we think it not amiss to add the following much approved Receit Vinegar To every Gallon of Spring Water let there be allowed three Pounds of Malaga-Raisins Put them in an Earthen Jarr and place them where thay may have the hottest Sun from May till Michaelmas Then pressing them well Tun the Liquor up in a very strong Iron-Hoop'd Vessel to prevent its bursting It will appear very thick and muddy when newly press'd but will refine in the Vessel and be as clear as Wine Thus let it remain untouched for three Months before it be drawn off and it will prove Excellent Vinegar Butter Butter being likewise so frequent and necessary an Ingredient to divers of the foregoing Appendants It should be carefully melted that it turn not to an Oil which is prevented by melting it leisurely with a little fair Water at the Bottom of the Dish or Pan and by continual shaking and stirring kept from boiling or over-heating which makes it rank Other rare and exquisite Liquors and Teas Products of our Gardens only we might superadd which we leave to our Lady Housewives whose Province indeed all this while it is THE TABLE ABstemious Persons who eat no Flesh 151. nor were under Vows 161 162 165 Abstersives 65 ACETARIA Criticisms on the Word how they differ from Olera c. 2 4 5 184 Achilles 119 Acids 98. 106. 124 Adam and Eve lived on Vegetabls and Plants 146. 148 Africans eat Capsiâ—um Indicum 52 Aged Persons 67. Sallet-Eaters 124 132 Agues 125 Air 125 124. 132 Alliarm 29 Ale 23 Alleluja 73 Alâ—xâ—nders 2 Allium 27 Altar dedicated to Lettuce 32 Anagallis 13 Annaeus Serenus poisoned by Mushrooms 41 Anatomy Comparative 139 Antecoenia 115 Antediluvians eat no Flesh for 2000 years 124. 149. 160 Aparine 19 Aperitives 15 Appetite 20. 31. 47. 50 55. 62. 63. 65. 144. How to subdue 151 Apician Luxury 159 Apium 54. Italicum 63 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 5 Aromatics 19. 29. 104 22 Artichoaks 7 8 9 Arum Theophrasti 74 Ascalonia 63 Ascetics 165 Asparagus 66. Preferrable to the Dutch 67. how to cover in Winter without Dung Asphodel 35. 73 Astringents 13. 15. 89 Ashmatical 47 Assa foetida 60 Atriplex
both among the Ancient and Modern Artichoak Clear it of the Leaves and cut the Bottoms in pretty thin Slices or Quarters then fry them in fresh Butter with some Parsley till it is crisp and the Slices tender and so dish them with other fresh melted Butter How a Poiverade is made and the Bottoms preserv'd all the Winter See Acetaria p. 8 9. Ashen-keys See Pickle Asparagus See Pickle Beets See Pickle Broom See Pickle Buds See Pickle Capers See Pickle Carrot See Pudding Champignon See Mushroom 2. Chessnut Roasted under the Embers or dry fryed till they shell and quit their Husks may be slit the Juice of Orange squeezed on a Lump of hard Sugar dissolv'd to which add some Claret Wine Collyflower See Pickle Cucumber See Pickle Elder-flowers See Pickle Flowers See Pickle Gilly-flowers See Pickle Herbs See Pudding and Tart. Limon See Pickle 3. Mushroom Chuse the small firm and white Buttons growing upon sweet Pasture Grounds neither under or about any Trees strip off the upper Skin and pare away all the black spungy Bottom part then slice them in quarters and cast them in Water a while to cleanse Then Boil them in fresh Water and a little sweet Butter some boil them a quarter of an hour first and then taking them out dry them in a Cloth pressing out the Water and whilst hot add the Butter and then boiling a full Hour to exhaust the Malignity shift them in another clean Water with Butter as before till they become sufficiently tender Then being taken out pour upon them as much strong Mutton or other Broth as will cover them with six Spoonfuls of White-Wine twelve Cloves as many Pepper-Corns four small young Onions half an Handful of Persly bound up with two or three Spriggs of Thyme an Anchovy Oysters raw or pickl'd a little Salt sweet Butter and so let them stew See Acetar p. 39. Another Prepar'd and cleans'd as above and cast into Fountain-Water to preserve them from growing black Boil them in fresh Water and Salt and whilst on the Fire cast in the Mushrooms letting them boil till they become tender Then stew them leisurely between two Dishes the Water being drained from them in a third Part of White-Wine and Butter a small Bundle of sweet Herbs at discretion To these add Broth as before with Cloves Mace Nutmeg Anchovies one is sufficient Oysters c. a small Onion with the green Stem chopt small and lastly some Mutton-Gravy rubbing the Dish gently with a Clove of Garlick or some Rocombo Seeds in its stead Some beat the Yolk of a fresh Egg with Vinegar and Butter and a little Pepper In France some more compendiously being peel'd and prepared cast them into a Pipkin where with the Sweet Herbs Spice and an Onion they stew them in their own Juice without any other Water or Liquor at all and then taking out the Herbs and Onion thicken it with a little Butter and so eat them In Poiverade The large Mushrooms well cleansed c. being cut into quarters and strewed with Pepper and Salt are broil'd on the Grid-iron and eaten with fresh Butter In Powder Being fresh gathered cleans'd c. and cut in Pieces stew them in Water and Salt and being taken forth dry them with a Cloth Then putting them into an Earth-Glazed Pot set them into the Oven after the Bread is drawn Repeat this till they are perfectly dry and reserve them in Papers to crumble into what Sawce you please For the rest see Pickle 4. Mustard Procure the best and weightiest Seed cast it into Water two or three times till no more of the Husk arise Then taking out the sound which will sink to the Bottom rub it very dry in warm course Cloths shewing it also a little to the Fire in a Dish or Pan. Then stamp it as small as to pass through a fine Tiffany Sieve Then slice some Horse-Raddish and lay it to soak in strong Vinegar with a small Lump of hard Sugar which some leave out to temper the Flower with being drained from the Radish and so pot it all in a Glaz'd Mug with an Onion and keep it well stop'd with a Cork upon a Bladder which is the more cleanly But this Receit is improv'd if instead of Vinegar Water only or the Broth of powder'd Beef be made use of And to some of this Mustard adding Verjuice Sugar Claret-Wine and Juice of Limon you have an excellent Sauce to any sort of Flesh or Fish Note that a Pint of good Seed is enough to make at one time and to keep fresh a competent while What part of it does not pass the Sarse may be beaten again and you may reserve the Flower in a well closed Glass and make fresh Mustard when you please See Acetaria p. 59. 103. Nasturtium Vide Pickle Orange See Limon in Pickle 5. Parsnip Take the large Roots boil them and strip the Skin Then slit them long-ways into pretty thin Slices Flower and fry them in fresh Butter till they look brown The Sauce is other sweet Butter melted Some strow Sugar and Cinamon upon them Thus you may accommodate other Roots There is made a Mash or Pomate of this Root being boiled very tender with a little fresh Cream and being healed again put to it some Butter a little Sugar and Juice of Limon dish it upon Sippets sometimes a few Corinths are added Peny-royal See Pudding Pickles Pickl'd 6. Artichoaks See Acetaria p. 9. 7. Ashen-keys Gather them young and boil them in three or four Waters to extract the Bitterness and when they feel tender prepare a Syrup of sharp White-Wine Vinegar Sugar and a little Water Then boil them on a very quick Fire and they will become of a green Colour â—it to be potted so soon as cold 8. Asparagus Break off the hard Ends and put them in White-Wine Vinegar and Salt well covered with it and so let them remain for six Weeks Then taking them out boil the Liquour or Pickle and scum it carefully If need be renew the Vinegar and Salt and when 't is cold pot them up again Thus may one keep them the whole Year 9. Beans Take such as are fresh young and approaching their full Growth Put them into a strong Brine of White-Wine Vinegar and Salt able to bear an Egg. Cover them very close and so will they be preserved twelve Months But a Month before you use them take out what Quantity you think sufficient for your spending a quarter of a Year for so long the second Pickle will keep them sound and boil them in a Skillet of fresh Water till they begin to look green as they soon will do Then placing them one by one to drain upon a clean course Napkin range them Row by Row in a Jarr and cover them with Vinegar and what Spice you please some Weight being laid upon them to keep them under the Pickle Thus you may preserve French-Beans Harico's c. the whole Year about 10. Broom-Buds and
Pods Make a strong Pickle as above stir it very well till the Salt be quite dissolved clearing off the Dregs and Scum The next Day pour it from the Bottom and having rubbed the Buds dry pot them up in a Pickle-Glass which should be frequently shaken till they sink under it and keep it well stopt and covered Thus may you pickle any other Buds Or as follows 11. Of Elder Take the largest Buds and boil them in a Skillet with Salt and Water sufficient only to scald them and so being taken off the Fire let them remain covered till Green and then pot them with Vinegar and Salt which has had one Boil up to cleanse it 12. Collyflowers Boil them till they fall in Pieces Then with some of the Stalk and worst of the Flower boil it in a part of the Liquor till pretty strong Then being taken off strain it and when settled clear it from the Bottom Then with Dill Gross Pepper a pretty Quantity of Salt when cold add as much Vinegar as will make it sharp and pour all upon the Collyflower and so as to keep them from touching one another which is prevented by putting Paper close to them Cornelians are pickled like Olives 13. Cowslips Pickt very clean to each Pound of Flowers allow about one Pound of Loaf-Sugar and one Pint of White-Wine Vinegar which boil to a Syrup and cover it scalding-hot Thus you may pickle Clove-gillyflowers Elder and other Flowers which being eaten alone make a very agreeable Salletine 14. Cucumbers Take the Gorkems or smaller Cucumbers put them into Rape-Vinegar and boyl and cover them so close as none of the Vapour may issue forth and also let them stand till the next day Then boil them in fresh White-Wine Vinegar with large Mace Nutmeg Ginger white Pepper and a little Salt according to discretion straining the former Liquor from the Cucumbers and so place them in a Jarr or wide mouthed Glass laying a little Dill and Fennel between each Rank and covering all with the fresh scalding-hot Pickle keep all close and repeat it daily till you find them sufficiently green In the same sort Cucumbers of the largest size being peel'd and cut into thin Slices are very delicate Another Wiping them clean put them in a very strong Brine of Water and Salt to soak two or three Hours or longer if you see Cause Then range them in the Jarr or Barrellet with Herbs and Spice as usual and cover them with hot Liquor made of two parts Beer-Vinegar and one of White-VVine Vinegar Let all be very well closed A Fortnight after scald the Pickle again and repeat it as above Thus they will keep longer and from being so soon sharp eat crimp and well tasted tho' not altogether so green You may add a VValnut-Leaf Hysop Costmary c. and as some do strow on them a little Powder of Roch-Allom which makes them firm and eatable within a Month or six VVeeks after Mango of Cucumbers Take the biggest Cucumbers and most of the Mango size that look green Open them on the Top or Side and scooping out the Seeds supply their Place with a small Clove of Garlick or some Roccombo Seeds Then put them into an Earthen Glazed Jarr or wide-mouth'd Glass with as much VVhite VVine Vinegar as will cover them Boil them in the Vinegar with Pepper Cloves Mace c. and when off the Fire as much Salt as will make a gentle Brine and so pour all boyling-hot on the Cucumbers covering them close till the next Day Then put them with a little Dill and Pickle into a large Skillet and giving them a Boyl or two return them into the Vessel again And when all is cold add a good Spoonful of the best Mustard keeping it from the Air and so have you an excellent Mango VVhen you have occasion to take any out make use of a Spoon and not your Fingers Elder See Buds Flowers See Cowslips and for other Flowers 15. Limon Take Slices of the thick Rind Limon Boil and shift them in several VVaters till they are pretty tender Then drain and wipe them dry with a clean Cloth and make a Pickle with a little VVhite-VVine Vinegar one part to two of fair Water and a little Sugar carefully scum'd When all is cold pour it on the peel'd Rind and cover it all close in a convenient Glass Jarr Some make a Syrup of Vinegar White-Wine and Sugar not too thick and pour it on hot 16. Melon The abortive and after-Fruit of Melons being pickled as Cucumber make an excellent Sallet 17. Mushrom Take a Quart of the best White-Wine Vinegar as much of White-Wine Cloves Mace Nutmeg a pretty Quantity beaten together Let the Spice boil therein to the Consumption of half then taken off and being cold pour the Liquour on the Mushroms but leave out the boiled Spice and cast in of the same sort of Spice whole the Nutmeg only slit in Quarters with some Limon-Peel white Pepper and if you please a whole raw Onion which take out again when it begins to perish Another The Mushroms peel'd c. throw them into Water and then into a Sauce-Pan with some long Pepper Cloves Mace a quarter'd Nutmeg with an Onion Shallot or Roccombo-Seed and a little Salt Let them all boil a quarter of an hour on a very quick Fire Then take out and cold with a pretty Quantity of the former Spice boil them in some White-Wine which being cold cast upon the Mushroms and fill up the Pot with the best White-Wine a Bay-Leaf or two and an Handful of Salt Then cover them with the Liquour and if for long keeping pour Sallet-Oil over all tho' they will be preserved a Year without it They are sometimes boil'd in Salt and Water with some Milk and laying them in the Colender to drain till cold and wiped dry cast them into the Pickle with the White-Wine Vinegar and Salt grated Nutmeg Ginger bruised Cloves Mace white Pepper and Limon-Peel pour the Liquor on them cold without boiling 18. Nasturtium Indicum Gather the Buds before they open to flower lay them in the Shade three or four Hours and putting them into an Earthen Glazed Vessel pour good Vinegar on them and cover it with a Board Thus leting it stand for eight or ten Days Then being taken out and gently press'd cast them into fresh Vinegar and let them so remain as long as before Repeat this a third time and Barrel them up with Vinegar and a little Salt Orange See Limon 20. Potato The small green Fruit when about the size of the Wild Cherry being pickled is an agreeable Sallet But the Root being roasted under the Embers or otherwise open'd with a Knife the Pulp is butter'd in the Skin of which it will take up a good Quantity and is seasoned with a little Salt and Pepper Some eat them with Sugar together in the Skin which has a pleasant Crimpness They are also stew'd and bak'd in Pyes c. 21.
the Composition of Mustard as are also the thin Shavings mingled with our cold Herbs And now before I have done with this Root for an excellent and universal Condiment Take Horse-Radish whilst newly drawn out of the Earth otherwise laid to steep in Water a competent time then grate it on a Grater which has no bottom that so it may pass thro' like a Mucilage into a Dish of Earthen Ware This temper'd with Vinegar in which a little Sugar has been dissolv'd you have a Sauce supplying Mustard to the Sallet and serving likewise for any Dish besides 52. Rampion Rapunculus or the Esculent Campanula The tender Roots eaten in the Spring like those of Radishes but much more Nourishing 53. Rocket Eruca Spanish hot and dry to be qualified with Lettuce Purcelain and the rest c. See Tarragon Roccombo See Onions 54. Rosemary Rosmarinus Soverainly Cephalic and for the Memory Sight and Nerves incomparable And tho' not us'd in the Leaf with our Sallet furniture yet the Flowers a little bitter are always welcome in Vinegar but above all a fresh Sprig or two in a Glass of Wine See Flowers 55. Sage Salvia hot and dry The tops of the Red well pick'd and wash'd being often defil'd with Venomous Slime and almost imperceptible Insects with the Flowers retain all the noble Properties of the other hot Plants more especially for the Heád Memory Eyes and all Paralytical Affections In short 't is a Plant endu'd with so many and wonderful Properties as that the assiduous use of it is said to render Men Immortal We cannot therefore but allow the tender Summities of the young Leaves but principally the Flowers in our cold Sallet yet so as not to domineer Salsifax Scorzonera See Vipergrass 56. Sampier Crithmum That growing on the Sea-Cliffs as about Dover c. not only Pickl'd but crude and cold when young and tender and such as we may Cultivate and have in our Kitchin-Gardens almost the Year round is in my Opinion for its Aromatic and other excellent Vertues and Effects against the Spleen Cleansing the Passages sharpning Appetite c. so far preferrable to most of our hotter Herbs and Sallet-Ingredients that I have long wonder'd it has not been long since propagated in the Potagere as it is in France from whence I have often receiv'd the Seeds which have prosper'd better and more kindly with me than what comes from our own Coasts It does not indeed Pickle so well as being of a more tender Stalk and Leaf But in all other respects for composing Sallets it has nothing like it 57. Scalions Ascalonia Cepae The French call them Appetites which it notably quickens and stirs up Corrects Crudities and promotes Concoction The Italians steep them in Water mince and eat them cold with Oyl Vinegar Salt c. 58. Scurvy-grass Cochlearia of the Garden but especially that of the Sea is sharp biting and hot of Nature like Nasturtium prevalent in the Scorbute A few of the tender Leaves may be admitted in our Composition See Nasturtium Indicum 59. Sellery Apium Italicum and of the Petroseline Family was formerly a stranger with us nor very long since in Italy is an hot and more generous sort of Macedonian Persley or Smallage The tender Leaves of the Blancht Stalk do well in our Sallet as likewise the slices of the whiten'd Stems which being crimp and short first peel'd and slit long wise are eaten with Oyl Vinegar Salt and Peper and for its high and grateful Taste is ever plac'd in the middle of the Grand Sallet at our Great Mens Tables and Praetors Feasts as the Grace of the whole Board Caution is to be given of a small red Worm often lurking in these Stalks as does the green in Fennil Shallots See Onion 60. Skirrets Sisarum hot and moist corroborating and good for the Stomach exceedingly nourishing wholsome and delicate of all the Root-kind not subject to be Windy and so valued by the Emperor Tiberius that he accepted them for Tribute This excellent Root is seldom eaten raw but being boil'd stew'd roasted under the Embers bak'd in Pies whole sliced or in pulp is very acceptable to all Palates 'T is reported they were heretofore something bitter See what Culture and Education effects 61. Sorrel Acetosa of which there are divers kinds The French Acetocella with the round Leaf growing plentifully in the North of England Roman Oxalis the broad German c. but the best is of Green-Land by nature Cold Abstersive Acid sharpning Appetite asswages Heat cools the Liver strengthens the Heart is an Antiscorbutic resisting Putrefaction and imparting so grateful a quickness to the rest as supplies the want of Orange Limon and other Omphacia and therefore never to be excluded Vide Wood-Sorrel 62. Sow-thistle Sonchus of the Intybus-kind Galen was us'd to eat it as Lettuce exceedingly welcome to the late Morocco Ambassador and his Retinue 63. Sparagus Asparagus ab Asperitate temperately hot and moist Cordial Diuretic easie of Digestion and next to Flesh nothing more nourishing as Sim. Sethius an excellent Physician holds They are sometimes but very seldom eaten raw with Oyl and Vinegar but with more delicacy the bitterness first exhausted being so speedily boil'd as not to lose the verdure and agreeable tenderness which is done by letting the Water boil before you put them in I do not esteem the Dutch great and larger sort especially rais'd by the rankness of the Beds so sweet and agreeable as those of a moderate size 64. Spinach Spinachia of old not us'd in Sallets and the oftner kept out the better I speak of the crude But being boil'd to a Pult and without other Water than its own moisture is a most excellent Condiment with Butter Vinegar or Limon for almost all sorts of boil'd Flesh and may accompany a Sick Man's Diet. 'T is Laxative and Emollient and therefore profitable for the Aged and tho' by original a Spaniard may be had at almost any Season and in all places Stone-Crop Sedum Minus See Trick-Madame 65. Succory Cichorium an Intube erratic and wild with a narrow dark Leaf different from the Sative tho' probably by culture only and for being very bitter a little edulcorated with Sugar and Vinegar is by some eaten in the Summer and more grateful to the Stomach than the Palate See Endive 66. Tansy Tanacetum hot and cleansing but in regard of its domineering relish sparingly mixt with our cold Sallet and much fitter tho' in very small quantity for the Pan being qualified with the Juices of other fresh Herbs Spinach Green Corn Violet Primrose-Leaves c. at entrance of the Spring and then fried brownish is eaten hot with the Juice of Orange and Sugar as one of the most agreeable of all the boil'd Herbaceous Dishes 67. Tarragon Draco Herba of Spanish Extraction hot and spicy The Tops and young Shoots like those of Rochet never to be secluded our Composition especially where there is much Lettuce 'T is highly cordial and
friendly to the Head Heart Liver correcting the weakness of the Ventricle c. 68. Thistle Carduus Mariae our Lady 's milky or dappl'd Thistle disarm'd of its Prickles is worth esteem The young Stalk about May being peel'd and soak'd in Water to extract the bitterness boil'd or raw is a very wholsome Sallet eaten with Oyl Salt and Peper some eat them sodden in proper Broath or bak'd in Pies like the Artichoak but the tender Stalk boil'd or fry'd some preferr both Nourishing and Restorative â—9 Trick-Madame Sedum miâ—us Stone-Crop is cooling and moist grateful to the Stomach The Cimata and Tops when young and tender dress'd as Purselane is a frequent Ingredient in our cold Sallet 70. Turnep Rapum moderately hot and moist Napus the long Navet is certainly the most delicate of them and best Nourishing Pliny speaks of no fewer than six sorts and of several Colours some of which were suspected to be artificially tinged But with us the yellow is preferr'd by others the red Bohemian But of whatever kind being sown upon the Hot-bed and no bigger than seedling Radish they do excellently in Composition as do also the Stalks of the common Turnep when first beginning to Bud. And here should not be forgotten that wholsome as well as agreeable sort of Bread we are * Philos Transact Vol. xvii Num. 205. p. 970. taught to make and of which we have eaten at the greatest Persons Tables hardly to be distinguish'd from the best of Wheat Let the Turneps first be peel'd and boil'd in Water till soft and tender then strongly pressing out the Juice mix them together and when dry beaten or pounded very fine with their weight of Wheat-Meal season it as you do other Bread and knead it up then letting the Dough remain a little to ferment fashion the Paste into Loaves and bake it like common Bread Some roast Turneps in a Paper under the Embers and eat them with Sugar and Butter 71. Vine Vitis the Capreols Tendrels and Claspers like those of the Hop c. whilst very young have an agreeable Acid which may be eaten alone or with other Sallet 72. Viper-grass Tragopogon Scorzonera Salsifex c. tho' Medicinal and excellent against the Palpitation of the Heart Faintings Obstruction of the Bowels c. are besides a very sweet and pleasant Sallet being laid to soak out the bitterness then peel'd may be eaten raw or Condited but best of all stew'd with Marrow Spice Wine c. as Artichoak Skirrets c. sliced or whole They likewise may bake fry or boil them a more excellent Root there is hardly growing 73. Wood-Sorrel Trifolium acetosum or Alleluja of the nature of other Sorrels To all which might we add sundry more formerly had in deliciis since grown obsolete or quite neglected with us As among the noblest Bulbs that of the Tulip a Root of which has been valued not to eat but for the Flower and yet eaten by mistake at more than an hundred Pounds The young fresh Bulbs are sweet and high of taste The Asphodil or Daffodil a Sallet so rare in Hesiod's Days that Lobel thinks it the Parsnep tho' not at all like it however it was with the Mallow taken anciently for any Edule-Root The Ornithogalons roasted as they do Chestnuts are eaten by the Italians the wild yellow especially with Oyl Vinegar and Peper And so the small tuberous Roots of Gramen Amygdalosum which they also roast and make an Emulsion of to use in Broaths as a great Restorative The Oxylapathum not us'd of old in the time of Galen was eaten frequently As also Dracontium with the Mordicant Arum Theophrasti which Dodonaeus teaches how to Dress Nay divers of the Satyrions which some condited with Sugar others boil'd in Milk for a great Nourisher now discarded But what think we of the Cicuta which there are who reckon among Sallet Herbs But whatever it is in any other Country 't is certainly Mortiferous in ours To these add the Viola Matronalis Radix Lunaria c. nay the Green Popy by most accounted among the deadly Poysons How cautious then ought our Sallet-Gatherers to be in reading ancient Authors lest they happen to be impos'd on where they treat of Plants that are familiarly eaten in other Countries and among other Nations and People of more robust and strong Constitutions besides the hazard of being mistaken in the Names of divers Simples not as yet fully agreed upon among the Learned in Botany There are besides several remaining which tho' Abdicated here with us find Entertainment still in Foreign Countries As the large Heliotrope and Sun-flower e're it comes to expand and shew its golden Face which being dress'd as the Artichoak is eaten for a dainty This I add as a new Discovery I once made Macaroons with the ripe blanch'd Seeds but the Turpentine did so domineer over all that it did not answer expectation The Radix Personata mounting with their young Heads Lysimachia siliquosa glabra minor when fresh and tender begins to come into the Sallet-Tribe The pale whiter Popy is eaten by the Genouese By the Spaniards the tops of Wormwood with Oyl alone and without so much as Bread profitable indeed to the Stomach but offensive to the Head As is also Coriander and Rue which Galen was accustom'd to eat raw and by it self with Oyl and Salt as exceedingly grateful as well as wholsome and of great vertue against Infection Pliny I remember reports it to be of such effect for the Preservation of Sight that the Painters of his Time us'd to devour a great quantity of it And it is still by the Italians frequently mingled among their Sallets The Lapatha Personata common Burdock comes now and then to the best Tables about April and when young before the Burrs and Clots appear being strip'd and the bitterness soaked out treated as the Chardoon is eaten in Poiverade Some also boil them More might here be reckon'd up but these may suffice since as we find some are left off and gone out so others be introduc'd and come in their room and that in much greater Plenty and Variety than was ever known by our Ancestors The Cucumber it self now so universally eaten being accounted little better than Poyson even within our Memory as already noted To conclude and after all that has been said of Plants and Salleting formerly in great esteem but since obsolete and quite rejected What if the exalted Juice of the ancient Silphium should come in and challenge the Precedency It is a * Plin. H. Nat. Lib. xix cap. 3. xx c. 22. See Jo. Tzetzes Chil. vi 48. xvii 119. Plant formerly so highly priz'd and rare for the richness of its Taste and other Vertues that as it was dedicated to Apollo and hung up in his Temple at Delphi So we read of one single Root brought to the Emperor Nero for an extraordinary Present and the Drug so esteem'd that the Romans had long before
Purselan Lay the Stalks in an Earthen Pan then cover them with Beer-Vinegar and Water keeping them down with a competent Weight to imbibe three Days Being taken out put them into a Pot with as much White-Wine Vinegar as will cover them again and close the Lid with Paste to keep in the Steam Then set them on the Fire for three or four Hours often shaking and stirring them Then open the Cover and turn and remove those Stalks which lie at the Bottom to the Top and boil them as before till they are all of a Colour When all is cold pot them with fresh White-Wine Vinegar and so you may preserve them the whole Year round 22. Radish The Seed-Pods of this Root being pickl'd are a pretty Sallet 23. Sampier Let it be gathered about Michaelmas or the Spring and put two or three Hours into a Brine of Water and Salt then into a clean Tin'd Brass Pot with three parts of strong White-Wine Vinegar and one part of Water and Salt or as much as will cover the Sampier keeping the Vapour from issuing out by pasting down the Pot-lid and so hang it over the Fire for half an Hour only Being taken off let it remain cover'd till it be cold and then put it up into small Barrels or Jars with the Liquor and some fresh Vinegar Water and Salt and thus it will keep very green If you be near the Sea that Water will supply the place of Brine This is the Dover Receit 24. Walnuts Gather the Nuts young before they begin to harden but not before the Kernel is pretty white Steep them in as much Water as will more then cover them Then set them on the Fire and when the VVater boils and grows black pour it off and supply it with fresh boiling it as before and continuing to shift it till it become clear and the Nuts pretty tender Then let them be put into clean spring-Spring-VVater for two Days changing it as before with fresh two or three times within this space Then lay them to drain and dry on a clean course Cloth and put them up in a Glass Jar with a few VValnut Leaves Dill Cloves Pepper whole Mace and Salt strowing them under every Layer of Nuts till the Vessel be three quarters full and lastly replenishing it with the best Vinegar keep it well covered and so they will be fit to spend within three Months To make a Mango with them The Green Nuts prepared as before cover the Bottom of the Jar with some Dill an Handful of Bay-Salt c. and then a Bed of Nuts and so stratum upon stratum as above adding to the Spice some Roccombo-Seeds and filling the rest of the Jar with the best VVhite-VVine Vinegar mingled with the best Mustard and so let them remain close covered during two or three Months time And thus have you a more agreeable Mango than what is brought us from abroad which you may use in any Sauce and is of it self a rich Condiment Thus far Pickles 25. Potage Maigre Take four Quarts of Spring-Water two or three Onions stuck with some Cloves two or three Slices of Limon-Peel Salt whole white Pepper Mace a Raze or two of Ginger tied up in a fine Cloth Lawn or Tiffany and make all boil for half an Hour Then having Spinage Sorrel white Beet-Chard a little Cabbage a few small Tops of Cives wash'd and pick'd clean shred them well and cast them into the Liquor with a Pint of blue Pease boil'd soft and strain'd with a Bunch of sweet Herbs the Top and Bottom of a French Roll and so suffer it to boil during three Hours and then dish it with another small French Roll and Slices about the Dish Some cut Bread in slices and frying them brown being dried put them into the Pottage just as it is going to be eaten The same Herbs clean wash'd broken and pulled asunder only being put in a close cover'd Pipkin without any other Water or Liquor will stew in their own Juice and Moisture Some add an whole Onion which after a while should be taken out remembring to season it with Salt and Spice and serve it up with Bread and a Piece of fresh Butter 26. Pudding of Carrot Pare off some of the Crust of Manchet-Bread and grate off half as much of the rest as there is of the Root which must also be grated Then take half a Pint of fresh Cream or New Milk half a Pound of fresh Butter six new laid Eggs taking out three of the Whites mash and mingle them well with the Cream and Butter Then put in the grated Bread and Carrot with near half a Pound of Sugar and a little Salt some grated Nutmeg and beaten Spice and pour all into a convenient Dish or Pan butter'd to keep the Ingredients from sticking and burning set it in a quick Oven for about an Hour and so have you a Composition for any Root-Pudding 27. Penny-royal The Cream Eggs Spice c. as above but not so much Sugar and Salt Take a pretty Quantity of Peny-royal and Marigold Flower c. very well shred and mingle with the Cream Eggs c. four Spoonfuls of Sack half a Pint more of Cream and almost a Pound of Beef-Suet chopt very small the Gratings of a Two-penny Loaf and stirring all well together put it into a Bag flower'd and tie it fast It will be boil'd within an Hour Or may be baked in the Pan like the Carrot-Pudding The sauce is for both a little rose-Rose-water less Vinegar with Butter beaten together and poured on it sweetned with the Sugar Caster Of this Plant discreetly dried is made a most wholsom and excellent Tea 28. Of Spinage Take a sufficient Quantity of Spinach stamp and strain out the Juice put to it grated Manchet the Yolk of as many Eggs as in the former Composition of the Carrot-Pudding some Marrow shred small Nutmeg Sugar some Corinths if you please a few Carroways Rose or Orange-flower Water as you best like to make it grateful Mingle all with a little boiled Cream and set the Dish or Pan in the Oven with a Garnish of Puff-Paste It will require but very moderate Baking Thus have you Receits for Herb Puddings 29. Skirret-Milk Is made by boiling the Roots tender and the Pulp strained out put into Cream or new Milk boiled with three or four Yolks of Eggs Sugar large Mace and other Spice c. And thus is composed any other Root-Milk See Acetar p. 65. 30. Tansie Take the Gratings or Slices of three Naples-Biscuits put them into half a Pint of Cream with twelve fresh Eggs four of the Whites cast out strain the rest and break them with two Spoonfuls of Rose-water a little Salt and Sugar half a grated Nutmeg And when ready for the Pan put almost a Pint of the Juice of Spinach Cleaver Beets Corn-Sallet Green Corn Violet or Primrose tender Leaves for of any of these you may take your choice with a very small