Part 33 (1/2)

Stamp sorrel with white-bread and pared pipkins in a stone or wooden mortar, put sugar to it, and wine vinegar, then strain it thorow a fine cloth, pretty thick, dish it in saucers, and sc.r.a.pe sugar on it.

_Otherways._

Mince sorrel and sage, and stamp them with bread, the yolks of hard eggs, pepper, salt, and vinegar, but no sugar at all.

_Or thus._

Juyce of green white, lemon, bread, and sugar.

_To make divers sorts of Vinegar._

Take good white-wine, and fill a firkin half full, or a lesser vessel, leave it unstopped, and set it in some hot place in the sun, or on the leads of a house, or gutter.

If you would desire to make vinegar in haste, put some salt, pepper, sowr leven mingled together, and a hot steel, stop it up and let the Sun come hot to it.

If more speedy, put good wine into an earthen pot or pitcher, stop the mouth with a piece of paste, and put it in a bra.s.s pan or pot, boil it half an hour, and it will grow sowr.

Or not boil it, and put into it a beet root, medlars, services, mulberries, unripe flowers, a slice of barley bread hot out of the oven, or the blossoms of services in their season, dry them in the sun in a gla.s.s vessel in the manner, of rose vinegar, fill up the gla.s.s with clear wine vinegar, white or claret wine, and set it in the sun, or in a chimney by the fire.

_To make Vinegar of corrupt Wine._

Boil it, and sc.u.m it very clean, boil away one third part, then put it in a vessel, put to it some charnel, stop the vessel close, and in a short time it will prove good vinegar.

_To make Vinegar otherways._

Take six gallons of strong ale of the first running, set it abroad to cool, and being cold put barm to it, and head it very thorowly; then run it up in a firkin, and lay it in the sun, then take four or five handfuls of beans, and parch them on a fire-shovel, or pan, being cut like chesnuts to roast, put them into the vinegar as hot as you can, and stop the bung-hole with clay; but first put in a handful of rye leven, then strain a good handful of salt, and put in also; let it stand in the sun from _May_ to _August_, and then take it away.

_Rose Vinegar._

Keep Roses dried, or dried Elder flowers, put them into several double gla.s.ses or stone bottles, write upon them, and set them in the sun, by the fire, or in a warm oven; when the vinegar is out, put in more flowers, put out the old, and fill them up with the vinegar again.

_Pepper Vinegar._

Put whole pepper in a fine clothe, bind it up and put it in the vessel or bottle of vinegar the s.p.a.ce of eight Days.

_Vinegar for Digestion and Health._

Take eight drams of Sea-onions, a quart of vinegar, and as much pepper as onions, mint, and Juniper-berries.

_To Make strong Wine Vinegar into b.a.l.l.s._