tity is
evaporated; then add to it a quart of red wine, two heads of garlic, the
yellow rind of eight Seville oranges, or half a pound of dried orange
peel cut very small, and forty bay leaves: give it one boil together,
then cover it close in an earthen vessel, and let it stand till it is
cold. When it is cold put it into wide-mouthed quart bottles; and into
each of the bottles put one ounce of shalots skinned and sliced: cork
the bottles close, and put them by for two months, when it will be fit
for use. The shalots will likewise eat very fine when taken out, though
they will look of a bad colour.--Another way, for fish sauce. Take
walnuts, when they are fit for pickling, bruise them well in a marble
mortar, and strain off the liquor from them through a cloth, let it
stand to settle, pour off the clear, and to every pint of it add one
pound of anchovies, half a quarter of an ounce of mace, half a quarter
of an ounce of cloves, half a quarter of an ounce of Jamaica pepper,
bruised fine; boil them together till the anchovies are dissolved; then
strain it off, and to the strained liquor add half a pint of the best
vinegar, and eight shalots; just boil it up again, pour it into a stone
pan or china bowl, and let it stand till cold, when it is fit to put up
in bottles for use. It will keep for years, and is excellent with fish
sauce.

WARTS AND CORNS. Warts may safely be destroyed by tying them closely
round the bottom with a silk thread, or a strong flaxen thread well
waxed. Or they may be dried away by some moderately corroding
application, such as the milky juice of fig leaves, of swallow wort, or
of spurge. Warts may also be destroyed by rubbing them with the inside
of bean shells. But these corrosives can only be procured in summer; and
persons who have very delicate thin skins should not use them, as they
may occasion a painful swelling. Instead therefore of these
applications, it may be proper to use a little vinegar impregnated with
as much salt as it will dissolve. A plaster may also be made of sal
ammoniac and some galbanum, which well kneaded together and applied,
seldom fails of destroying them. The general and principal cause of
corns is, shoes too hard and stiff, or else too small. The cure consists
in softening the corns by repeated washing, and soaking the feet in warm
or hot water; then cutting the corn very carefully when softened, with a
sharp penknife without wounding the quick, and afterwards applyin