(seq. 22)

18

Elixir Salutus

Take Sena 4 oz. Liquorice 2 oz. Elicampane Roots 2 ozs Anniseed
2 oz. Coriander 2 oz Carraway seed 2 oz. 1 oz of Persly seed Rhubarb
2 Drams. Saffron 2 drams. Salt of Tarter 3/4 oz. Lignum vitae
dust 2 oz. Ston'd Raisons 1^lb. All Infus'd in 3 Quarts of Rum
or French Brandy. Let it stand one Month before you use it.

Orange Pudding

Take 2 Sevil Oranges; grate off y:^e[the] Yellow of y:^m[them] y:ⁿ[then] take 1/2^lb of Butter
& 1/2^lb of Loaf Sugar unmelted work y:^m[them] both together w.^th[with] a Spoon very
well then take y:^e[the] Yolks of ten Eggs, Strain y:^m[them] mix y:^m[them] w.^th[with] Sugar &
Butter & 4 Spoonfull of Sack & as much rose water Put all the
Juice of the Orange & about 3 Spoonsfull of Milk

Pork Wesphalia Hams

Take two Leggs of Pork & salt y:^m[them] with 3 Pints of Salt 1/2 Bay & 1/2 White
Put to it an oz. Salt Petre & 1^lb Brown Sugar, beat y:^e[the] Bay Salt &
Salt petre, than mix it togather & rub it in by y:^e[the] Fire, let them lye
a fortnight in Salt turning y:^m[them] every other Day y:ⁿ[then] press y:^m[them] &
hang y:^m[them] up to Dry.