quarts of water, a stick of horseradish cut in slips, some lemon peel,
two or three bay leaves, and a small handful of salt, boil it in this
pickle, till you think it is enough, and serve it with the following
sauce: melt a pound of butter, with an anchovy bruised, a blade or two
of mace, the body of a crab, or lobster bruised, a little ketchup, a
small glass of white wine, half a pint of white shrimps, boil all
together, till it is of a proper thickness, squeeze in some lemon, and
scraped horseradish; pour a little sauce over your fish, the rest send
in boats.

STURTIUMS. Gather them young and dry, and put them into a jar of old
vinegar, which has been taken from green pickles and onions. The vinegar
must be boiled afresh, or boil some fresh vinegar with salt and spice,
and when cold, put in the sturtiums.

SUBSTITUTE FOR CREAM. As milk or cream is difficult to procure in some
situations, particularly during a long voyage, a very good substitute
may be found in beating up a fresh egg, and gradually pouring on boiling
water to prevent its curdling. The taste of this composition in tea will
scarcely be distinguished from the richest cream, and eggs may easily be
preserved for a considerable length of time.

SUBSTITUTE FOR GRAVY. Mix a gill of water, a gill of table beer, a
spoonful of ketchup, an onion sliced thin, a clove or two, three or four
peppercorns, and a little salt, all together. Melt a piece of butter,
the size of an egg in a small saucepan, and when hot dredge in some
flour, stirring it till the froth subsides, by which time it will be
browned. Add to it the mixture already prepared, give it a boil, and
flavour it with a very small quantity of the essence of anchovy.

SUCCORY. Wild white succory is only good to eat in salads. The green is
used to put into cooling broths, and to make decoctions in medicine.
Common white succory is eaten in salads, and used for ragouts. First
pick and wash it, then scald it half an hour in water, put it afterwards
into fresh water, in order to press it well with the hands. Stew it with
some broth, a little butter, and some cullis, if any at hand. If not,
brown a little flour to thicken the sauce. When done enough, take off
the fat, season it nicely, and add a little shalot. Serve it under a
shoulder, a leg, or neck of mutton, roasted.

SUCKERS. The season for taking up or transplanting suckers of trees and
shrubs, is almost any time, in open weather, from October