f the best of that Malt and Rye, then lay the Hogs-head
where the Sunne may have power over them, and when it is ready to Tun,
fill your hogs-heads where they lye, then let them purge cleer and cover
them with two flate stones, and within a week after when you bake, take
two wheat loaves hot out of the Oven, and put into each hogs-head a
loaf, you must use this foure times, you must brew this in _Aprill_, and
let it stand till _June_, then draw them clearer, then wash the
Hogs-heads cleane, and put the beer in again; if you will have it
Rose-vinegar, you must put in a strike and a half of Roses; if
Elder-vinegar, a peck of the flowers; if you will have it white, put no
thing in it after it is drawn, and so let it stand till _Michaelmas_; if
you will have it coloured red, take four gallons of strong Ale as you
can get, and Elder berries picked a few full clear, and put them in your
pan with the Ale, set them ouer the fire till you guesse that a pottle
is wasted, then take if off the fire, and let it stand till it be store
cold, and the next day strain it into the Hogs-head, then lay them in a
Cellar or buttery which you please.

_To make a Coller of Beef._

Take the thinnest end of a coast of beef, boyl it and lay it in
Pump-water, and a little salt, three dayes shifting it once every day,
and the last day put a pint of Claret Wine to it, and when you take it
out of the water, let it lye two or three hours a drayning, then cut it
almost to the end in three slices, then bruise a little Cochinell and a
very little Allum, and mingle it with the Claret-wine, and colour the
meat all over with it, then take a dozen of Anchoves, wash them and bone
them, and lay them into the Beef, and season it with Cloves, Mace, and
Pepper, and two handfuls of salt, and a little sweet Marjoram and Tyme,
and when you make it up, roul the innermost slice first, and the other
two upon it, being very wel seasoned every where, and bind it hard with
Tape, then put it into a stone-pot, something bigger then the Coller,
and pour upon it a pint of Claret-wine, and halfe a pint of
wine-vinegar, a sprig of Rosemary, and a few Bay-leave and bake it very
well; before it is quite cold, take it out of the Pot, and you may keep
it dry as long as you please.

_To make an Almond Pudding._

Take two or three French-Rowles, or white penny bread, cut them in
slices, and put to the bread as much Cream as wil cover it, put it on
the fire till your Cream and