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-Radish 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. 38,
67.

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 accomodate
other Roots_.

_There is made a Mash or Pomate of this Root, being boiled very tender
with a little fresh Cream; and being heated 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.

6. _Pickl'd_
Artichoaks. _See_ Acetaria, p. 5.

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, fit 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 Liquor or Pickle, and scum it
carefully. If need be, renew the Vinegar and Salt; and when 'tis 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