make a_ SLIPCOAT CHEESE.

Take five quarts of new-milk, a quart of cream, and a quart of water,
boil your water, then put your cream to it; when your milk is new-milk
warm put in your erning, take your curd into the strainer, break it as
little as you can, and let it drain, then put it into your vat, press
it by degrees, and lay it in grass.

195. _To make_ CREAM CHEESE.

Take three quarts of new-milk, one quart of cream, and a spoonful of
erning, put them together, let it stand till it come to the hardness of
a strong jelly, then put it into the mould, shifting it often into dry
cloths, lay the weight of three pounds upon it, and about two hours
after you may lay six or seven pounds upon it; turn it often into dry
cloths till night, then take the weight off, and let it lie in the
mould without weight and cloth till morning, and when it is so dry that
it doth not wet a cloth, keep it in greens till fit for use; if you
please you may put a little salt into it.

196. _To make_ PIKE _eat like_ STURGEON.

Take the thick part of a large pike and scale it, set on two quarts of
water to boil it in, put in a jill of vinegar, a large handful of salt,
and when it boils put in your pike, but first bind it about with coarse
inkle; when it is boiled you must not take off the inkle or baising,
but let it be on all the time it is in eating; it must be kept in the
same pickle it was boiled in, and if you think it be not strong enough
you must add a little more salt and vinegar, so when it is cold put it
upon your pike, and keep it for use; before you boil the pike take out
the bone.

You may do scate the same way, and in my opinion it eats more like
sturgeon.

197. _To Collar_ EELS.

Take the largest eels you can get, skin and split them down the belly,
take out the bones, season them with a little mace, nutmeg and salt;
begin at the tail and roll them up very tight, so bind them up in a
little coarse inkle, boil it in salt and water, a few bay leaves, a
little whole pepper, and a little alegar or vinegar; it will take an
hour boiling, according as your roll is in bigness; when it is boiled
you must tie it and hang it up whilst it be cold, then put it into the
liquor that it was boiled in, and keep it for use.

If your eels be small you may robe two or three of them together.

198. _To Pot_ SMELTS.

Take the freshest and largest smelts you can get, wipe them very well
with a clean cloth, take out the guts with a