into a pickle made with Vinegar and Salt, and so keep them; it is a very
good and pleasant Sallad.

289. _To pickle Oysters._

Take your great Oysters, and in opening them save the Liquor, then
strain it from dross, add to it some White Wine, and White Wine Vinegar,
and a little Salt, and so let them boil together a while, putting in
whole Mace, whole Cloves, whole Pepper, sliced Ginger, and quartered
Nutmegs, with a few Bay leaves; when the Liquor is boiled almost enough,
put in your Oysters and plump them, then lay them out to cool, then put
them into a Gally-pot or Barrel, and when the Liquor is cool, pour it
over them, and keep them from the Air.

290. _To make the best sort of Mustard._

Dry your Seed very well, then beat it by little and little at a time in
a Mortar, and sift it, then put the Powder into a Gally-pot, and wet it
with Vinegar very well, then put in a whole Onion, pilled but not cut,
a little Pepper beaten, a little Salt, and a lump of stone Sugar.

291. _Another sort of Mustard._

Dry your Horse-Radish Roots in an Oven very dry, then beat them to
Powder and sift them, and when you would use any, wet it with Wine
Vinegar, and so it will rather be better than the other.

292. _To keep boiled powdered Beef long after it is boiled._

When your Beef is well powdered, and boiled thorowly, and quite cold,
wrap it up close in a linnen cloth, and then a woollen one, and so keep
it in a Chest or Box from the Air.

293. _To make Clouted Cream._

Take three Gallons of new Milk, set it on the fire, and boil it, then
put in two Quarts of Cream, and stir it about for a while over the fire,
then pour it out into several pans, and cover it till the next morning,
then take it off carefully with a Skimmer, and put it all into one dish
one upon another, then eat it with Wine and Sugar.

294. _An excellent Damask Powder._

Take of Orrice half a Pound, Rose leaves four Ounces, Cloves one Ounce,
_Lignum Rhodium_ two Ounces, _Storax_ one Ounce and an half, _Benjamin_
one Ounce and an half, Musk and Civet of each ten Grains, beat them
altogether grosly, save the Rose leaves you must put in afterwards. This
is a very fine Powder to lay among Linnen.

_The End of the First Part._

THE

SECOND PART

OF

The Queen-like Closet:

Having an Addition of what hath already been treated of, and directing a
very true and excellent way for all manner of COOKERY, both FISH, FLESH,
and PASTRY;