water as
you do mushrooms, and will take no more boiling than a mushroom; when
they are boiled lay them on a dry cloth to drain out of the water, then
put them into a pot, and put to them as much distill'd vinegar as will
cover them, let them lie two or three days; then take a little more
vinegar, put to it a few blades of mace, a little white pepper and
salt, boil 'em together, when it is cold take your walnuts out of the
other pickle and put into that, let them lie two or three days, pour it
from them, give it another boil and skim it, when it is cold put to it
your walnuts again, put them into a bottle, and put over them a little
sweet oil, cork them up, and set them in a cool place; if your vinegar
be good they will keep as long as the mushrooms.

418. _To pickle_ BARBERRIES.

Take barberries when full ripe, put them into a pot, boil a strong salt
and water, then pour it on them boiling hot.

419. _To make_ BARLEY-SUGAR.

Boil barley in water, strain it through a hair-sieve, then put the
decoction into clarified sugar brought to a candy height, or the last
degree of boiling, then take it off the fire, and let the boiling
settle, then pour it upon a marble stone rubb'd with the oil of olives,
when it cools and begins to grow hard, cut it into pieces, and rub it
into lengths as you please.

420. _To pickle_ PURSLAIN.

Take the thickest stalks of purslain, lay them in salt and water six
weeks, then take them out, put them into boiling water, and cover them
well; let them hang over a slow fire till they be very green, when they
are cold put them into pot, and cover them well with beer vinegar, and
keep them covered close.

421. _To make_ PUNCH _another Way_.

Take a quart or two of sherbet before you put in your brandy, and the
whites of four or five eggs, beat them very well, and set it over the
fire, let it have a boil, then put it into a jelly bag, so mix the rest
of your acid and brandy together, (the quantity you design to make)
heat it and run it all through your jelly bag, change it in the running
off whilst it look fine; let the peel of one or two lemons lie in the
bag; you may make it the day before you use it, and bottle it.

422. _To make new_ COLLEGE PUDDINGS.

Grate an old penny loaf, put to it a like quantity of suet shred, a
nutmeg grated, a little salt and some currans, then beat some eggs in a
little sack and sugar, mix all together, and knead it as stiff as for
manchet, and make