wn upon their bellies to eat.

TO FEED PARTRIDGES THAT YOU HAVE TAKEN WILDE

You must often change their food, giving them but of one kind at a time,
that so their appetites may be fresh to the others, when they are weary of
the present. Sometimes dry wheat; Sometimes wheat soaked two or three days
in water, to make it soft and tender; Sometimes barley so used; Sometimes
oats in like manner. Give them continually to lie by them; Some of the
great green leaves of Cabbages, that grow at the bottom of the stalk, and
that are thrown away, when you gather the Cabbage; which you may give them
either whole or a little chopped. Give them often Ants and their Eggs,
laying near them the inward mould of an Ant hill, taken up with the Ants in
it.

TO MAKE PUFFS

Take new milk Curds, strained well from the whey; then rub them very well;
season them with Nutmeg, Mace, Rose-water and Sugar; then take an Egg or
two, a good piece of Butter, and a handful of flower; work all together,
and make them into Balls; bake them in an oven, upon sheets of Paper; when
they are baked, serve them up with butter melted and beaten with Rose-water
and Sugar. In stead of flower, you may take fine grated-bread, dried very
well, but not Crisp.

APPLES IN GELLY

My Lady Paget makes her fine preserved Pippins, thus: They are done best,
when Pippins are in their prime for quickness, which is in November. Make
your Pippin-water as strong as you can of the Apples, and that it may be
the less boiled, and consequently the paler, put in at first the greatest
quantity of pared and quartered Apples, the water will bear. To every Pint
of Pippin-water add (when you put the Sugar to it) a quarter of a pint of
fair spring-water, that will bear soap (of which sort only you must use)
and use half a pound of Sugar, the purest double refined. If you will have
much gelly, two Pippins finely pared and whole, will be enough; you may put
in more, if you will have a greater proportion of substance to the gelly.
Put at first but half the Sugar to the Liquor; for so it will be the paler.
Boil the Apples by themselves in fair water, with a very little Sugar, to
make them tender; then put them into the liquor, and the rest, the other
half of the Sugar with them. Boil them with a quick fire, till they be
enough, and the liquor do gelly, and that you see the Apples look very
clear, and as though they were transparent. You must put the juyce of two
Limons and half an Orang