(seq. 69)

Preserved Mushmelons -
Pare and scrape the soft of the melon, the
same as for eatting - then cutt it in small
pieces, take a half pound of sugar to a pound
of melon - strew it over, over night - Tie some
cloves and mace in a bag and boil it altogether
with three or four lemons sliced - and the
juice of 1/2 dozen limes -

A Receipt for Bitters - from Mrs Catherine Dey -
2 oz of gention Root - 2 drams of Saffron - 2. drams
Cochineal - 2 oz Orange peal - 1/2 Gallon Brandy.
=
Receipt for pickling oisters, from Mrs Parsons
Take the oisters out of their liquor, put them in a
kettle with some salt - cover them with water -
let them boil twenty or thirty minutes - stirring
them often - when done put them in a stone pot
or Jar with the Liquor they are boiled in - cover
them over untill they are cold - then put the oisters
in pots - put the liquor over the fire - boil it -
and scum it well - add one third vinegar to two
thirds of liquor - to five hundred oisters - take
1/2 oz mace - and 2 oz of whole pepper - put the mace
and pepper in the pots with the oisters - pour
the liquor on them warm - when cold cork them up
and [retain?] them -

Preserved Mushmelons -
Pare and scrape the soft of the melon, the
same as for eatting - then cutt it in small
pieces, take a half pound of sugar to a pound
of melon - strew it over, over night - Tie some
cloves and mace in a bag and boil it altogether
with three or four lemons sliced - and the
juice of 1/2 dozen limes -

A Receipt for Bitters - from Mrs Catherine Dey -
2 oz of gention Root - 2 drams of Saffron - 2. drams
Cochineal - 2 oz Orange peal - 1/2 Gallon Brandy.
=
Receipt for pickling oisters, from Mrs Parsons
Take the oisters out of their liquor, put them in a
kettle with some salt - cover them with water -
let them boil twenty or thirty minutes - stirring
them often - when done put them in a stone pot
or Jar with the Liquor they are boiled in - cover
them over untill they are cold - then put the oisters
in pots - put the liquor over the fire - boil it -
and scum it well - add one third vinegar to two
thirds of liquor - to five hundred oisters - take
1/2 oz mace - and 2 oz of whole pepper - put the mace
and pepper in the pots with the oisters - pour
the liquor on them warm - when cold cork them up
and [retain?] them -