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must be given to the Children in Smaller Quantitys, in proportion to their ages. This medicine has been given to Hundreds with SucceSs, & Sire George Cobb himself has cur'd two persons who ahd the Symptoms of MadneSs upon them. As this is not a Medicine of a Mercenary Quack, it is not to be doubled but Trials of it will be made, and it is to be wished that the Sucess of it may be made public; to encourage farther Trials of it.
To mark Linnen. Vermilion mix'd with an equal Quantity of boil'd Oil & Spirits of Turpentine to the Consistence of Paint. You must mark with a very small pointed Pen or Bodhin, & let your --- Linnen lay a Fortnight after, before it is Washed.
To make Vinegar: To every gallon of Water (wine measure) put one pound of the very finest [crossed out] confectioner's [?] sugar, Boil it and Scum [?] it 'till no Scum arises, pour it into a Tub, & let it stand 'till luke warm, then make a large Toast, and cover it well with yest on both sides, and put it into the Liquor to make it work. Let it continue working above 12 hours, then pour it into a veSsell well hoop'd with from and set it in the Sun -- It will be fit for use in a [illegible] twelve moths -- cover the Bung hole with a Tile. N.B. It should be made in April or May
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To make a Mushroom Pye. Your Mushrooms being well pick'd, and Wash'd, put them in a Saucepan with a Quarter of a pound of Butter, a little minced Parsley, with some Pepper and Salt, a little Slice of Bacon stuck with flour Cloves, a Whole Onion, Cover them close and Stew them, give them a Shake now and then, and throw in a Dust of Flower when their own Liquor comes to be as thick as Cream about them, throw out the Onion and Bacon, set them to Cool, Lay some fine cold Paste on your Patty poms, or Dish, and pour on your Mushrooms, cover it up and Bake it three Quarters of an hour, Then cut up the Lid and Squeeze in some Lemmon, Shake it and send it away. N.B. You may Bake it without a Lid putting some Butter on the Top, and the raspings of a French Roll.
Chicken Surprize. If a Small Dish, One large Fowl will do, Roast it and take the Lean from the Bone, Cut it in thin Slices about an Inch long, Toss it up, Six or Seven Spoonfulls of Cream, and a piece of butter Roll'd in Flower as big as a Walnut, Boil it up and set it to Cool, then cut Six or Seven Slices of Bacon round, place them in a Patty pan, and put some forced Meat on each side, Work them up into the form of a French roll, witha raw Egg in your hand, leaving a hollow place in the Middle, put your Fowl and cover them with some of the same forced Meat, rubbing them Smooth with your hand with a raw Egg, make them the heigth and bigness of a French roll, and throw a little fine Grated Bread over them, Bake them three Quarters of
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of an hour in a gentle Oven, or under a Baking Cover, 'till they come to a fine Brown, and place them on your Mazareen that they may not touch one another, but place them so, that they may not fall flat in the Baking, or you may form them on your Table with a broad Kitchen Knife, and place them on the thing you intend to Bake them on, you may put the Leg of a Chicken into one of the Loaves you intend for the Middle - Let your Sauce be Gravy thicken'd with Butter, & a little Juice of Lemmon. Note, This is a Side Dish for a first Course, Summer or Winter if you can get them.
A Dutch Custard. Take half a pint of White wine, Squeeze into it two large Lemmons, the Yolks of five Eggs well beaten, Sweeten it to your liking, Stir these all well together, then set it over a Chafing Dish of Coals to thicken, but be sure it don't boil, when thicken'd, pour it into a China Dish or Bason, send it up cold, and [rasp?] some of the Lemmon Peel over it.
To make Catchup for Fish Sauce. Chop 24 Anchovies bones and all, add to them 12 Challots, a large - Handfull of Horse raddish, 20 Pepper Corns, 12 Cloves, 4 blades of Mace, a Lemmon Slices, a Quart of Claret, a pint of White Wine, half a pint of Anchovy Liquor, and a pint of Water, boil all these together, 'till it comes to a Quart, then strain it thro' a Flannell bag, when Cold, Bottle it, the Bottle
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Bottle must be shook three or four times a Week. N.B. The Anchovies Liquor and Lemmon must not be put in at first, for by too much boiling they give a Bitteness-first peel the Lemmon thin, & then take of the white wine-the [Autoard?] peel must be boiled in the Catchup.
Sorrel with Eggs- For a Plate. Take too handfulls of sorrell wash'd and Pick'd, put it in a Saucepan with a little bit of Butter, a Dust of Flour, a little Pepper and Salt, a scraped Nutmeg, stew all these a Quarter of an hour before you use it, pour to it two or three spoonfulls of drawn Butter, and garnish it with [harot?] Eggs, Cut in Quarters one End of the Quarters on the Sorrell, and the other in the side of the Dish.
Carrott Puff. Boyl some Carrots very Tender, Scrape them, then Mash them, and take good Cream, and Eggs, and the whites of two-Beat them with a little Salt and grated Nutmeg, Mix all with a little Flower to thicken them, then Fry them in Liquor.
To Pickle fine Purple Cabbage. Take too Colly flour, too Red Cabbage, have a peek of Six sticks with six Cloves of garlick on each Stick, Wash all well, givethem one Boil up, then drain them on a Sieve, and lay them Leaf by Leaf upon a large Table, and Salt them with [bouy?] Salt, then lay them to dry in the Sun, or in a slow Oven until as dry as Cork.
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To make Cordial Pepper Water Take two gallons of very good Brandy, and a pack of Poppies and put them together in a wide mouth'd glass, and let it stand forty eight hours, then strain the Poppies out, take a pound of Raison s of the Sun, stone them, and an Ounce of Coriander Seed, an Ounce of Sweet Fennel Seed, and an Ounce of Liquorish sliced, bruize them all together, and let them four or Eight Weeks shaking it every day, then strain it off, and Bottle it close up for use.
To make a Cosole. Take a Neck or Loyn of Mutton, Cut it in small steaks, Pepper and Salt some Sweet Herbs and Parsley cut Small, put them in a [Fossing?] Pan wiht half a pint of water over a stove fire, Let it stew 'till tender, then put your meat and gravy in a little deep Dish, have some Rice boil'd tender, cover your meat all over that none of it is seen, Smooth it with the blade of a Knife, and wash it over with the yolks of eggs, and brown it before the Fire or in a slow oven.
To make [Palfalone?]. Take Chicken and a Rabbit cut in small pieces, Season it with Pepper, Salt and Nutmeg, then to the tho Caul of a Leg of Ceal Lay it in the bottom of a deep dish, take some forced meat made with Veal, & colour'd green with Juice of Spinnage, lay it in your Dish about the Thickness of a Middling paste, then put in your meat, and cover it over with thin short paste, sent it to the Oven, and let it bake slowly 'till the meat is done, then turn it on a Dish, have ready some good gravy made green with Juice of Spinnage, pour it in your Dish over your Palfalone.