a hair-sieve, and press them very well with your hand; to every gallon
of juice put three pounds of four-penny sugar; when your sugar is
melted put it into the barrel, and to as many gallons of juice as you
have, take as many pounds of Malaga raisins, chop them in a bowl, and
put them in the barrel with the wine; be sure let not your barrel be
over full, so close it up, let it stand three months in the barrel, and
when it is fine bottle it, but not before.

437. _To pickle_ NASTURTIUM BUDS.

Gather your little nobs quickly after the blossoms are off, put them in
cold water and salt three days, shifting them once a day; then make a
pickle for them (but don't boil them at all) of some white wine, and
some white wine vinegar, shalot, horse-radish, whole pepper and salt,
and a blade or two of mace; then put in your seeds, and stop 'em close
up. They are to be eaten as capers.

438. _To make_ ELDER-FLOWER WINE.

Take three or four handfuls of dry'd elder-flowers, and ten gallons of
spring water, boil the water, and pour in scalding hot upon the
flowers, the next day put to every gallon of water five pounds of
Malaga raisins, the stalks being first pick'd off, but not wash'd, chop
them grosly with a chopping knife, then put them into your boiled
water, stir the water, raisins and flowers well together, and do so
twice a day for twelve days, then press out the juice clear as long as
you can get any liquor; put it into a barrel fit for it, stop it up two
or three days till it works, and in a few days stop it up close, and
let it stand two or three months, then bottle it.

439. _To make_ PEARL BARLEY PUDDING.

Take half a pound of pearl barley, cree it in soft water, and shift it
once or twice in the boiling till it be soft; take five eggs, put to
them a pint of good cream, and half a pound of powder sugar, grate in
half a nutmeg, a little salt, a spoonful or two of rose-water, and half
a pound of clarified butter; when your barley is cold mix them
altogether, so bake it with a puff-paste round your dish-edge.

Serve it up with a little rose-water, sugar and butter for your sauce.

440. _To make_ Gooseberry Vinegar _another Way_.

Take gooseberries when they are full ripe, bruise them in a marble
mortar or wooden bowl, and to every upheap'd half peck of berries take
a gallon of water, put it to them in the barrel, let it stand in a warm
place for two weeks, put a paper on the top of your barrel, then draw
it o