y quart of this liquor, put in half a pound of cheap sugar, then
pick the worst of your barberries and put into this liquor, and the
best into glasses; then boil your pickle with the worst of your
barberries, and skim it very clean, boil it till it looks of a fine
colour, then let it stand to be cold, before you strain it; then
strain it through a cloth, wringing it to get all the colour you can
from the barberries; let it stand to cool and settle, then pour it
clear into the glasses; in a little of the pickle, boil a little
fennel; when cold, put a little bit at the top of the pot or glass,
and cover it close with a bladder or leather. To every half pound of
sugar, put a quarter of a pound of white salt.

_To pickle Cucumbers_.

Let your cucumbers be small, fresh gathered, and free from spots; then
make a pickle of salt and water, strong enough to bear an egg; boil
the pickle and skim it well, and then pour it upon your cucumbers, and
stive them down for twenty four hours; then strain them out into a
cullender, and dry them well with a cloth, and take the best white
wine vinegar, with cloves, diced mace, nutmeg, white pepper corns,
long pepper, and races of ginger, (as much as you please) boil them up
together, and then clap the cucumbers in, with a few vine leaves, and
a little salt, and as soon as they begin to turn their colour, put
them into jars, stive them down close, and when cold, tie on a bladder
and leather.

_Alamode Beef_.

Take a round of beeL; and stuff it with half pound pork, half pound of
butter, the soft of half a loaf of wheat bread, boil four eggs very
hard, chop them up; add sweet marjoram, sage, parsley, summersavory,
and one ounce of cloves pounded, chop them all together, with two eggs
very fine, and add a jill of wine, season very high with salt and
pepper, cut holes in your beef, to put your stuffing in, then stick
whole cloves into the beef, then put it into a two pail pot, with
sticks at the bottom, if you wish to have the beef round when done,
put it into a cloth and bind it tight with 20 or 30 yards of twine,
put it into your pot with two or three quarts of water, and one jill
of wine, if the round be large it will take three or four hours to
bake it.

_For dressing Codfish_.

Put the fish first into cold water and wash it, then hang it over the
fire and soak it six hours in scalding water, then shift it into clean
warm water, and let it scald for one hour, it will be much be