UT ORDERING BACON FOR GAMBONS, AND TO KEEP

At Franckfort they use the following cautions about the Bacon they salt for
Gambons or sides to keep. The best is of male Hogs of two year old, that
have been gelt, when they were young. They kill them in the wane of the
Moon, from a day or two after the full, till the last quarter. They fetch
off their hair with warm-water, not by burning (which melteth the fat, and
maketh it apt to grow resty), and after it hath lain in the open air a full
day, they salt it with dry Salt, rubbing it in well: Then lay what
quantity you will in a tub for seven or eight days (in which time the Salt
dissolveth to water); then take it out, and wipe it dry, and hang it in a
room, where they keep fire, either on a hearth, or that smoak cometh out of
a stove into the room (as most of those rooms do smoak) but hang them not
in the Chimney, that the hot smoak striketh upon them; but if you have a
very large Chimney, hang them pretty high and aside, that the smoak may not
come full upon them. After a while, (when they are dry) take them thence,
and hang them from the smoak in a dry warm room. When the weather groweth
warm as in May, there will drop from them a kinde of melted oyly grease,
and they will heat, and grow resty, if not remedied. Take them down then,
and lay them in a cold dry place, with hay all about them, that one may not
touch another. Change the Hay every thirty, or twenty, or fifteen days,
till September, when the weather groweth cool; then hang them up again in
the free air, in a dry Chamber. If you make the shoulders into Gambons, you
must have a care to cut away a little piece of flesh within, called in
Dutch the Mause; for if that remain in it, the Bacon will grow resty.

TO MAKE A TANSEY

Take Spinage, Sorrel, Tansey, Wheat, a quart of Cream; bread (the quantity
of a two peny loaf) twenty Eggs, and half the whites, one Nutmeg, half a
pound of Sugar, and the juyce of a couple of Limons. Spinage is the chief
herb to have the juyce; Wheat also is very good, when it is young and
tender. You must not take much Sorrel, for fear of turning the Cream; but
less Tansey, so little that it may not taste distinctly in the composition.
The juyce of Limons is put in at the end of all. You may lay thin slices of
Limon upon the Tansey made, and Sugar upon them.

ANOTHER WAY

Beat twelve Eggs (six whites put away) by themselves exceeding well (two or
three hours), sometimes putting in a spoo