OF SALLETS 151 



Violets, Strawberries, Primrose, Watercresses, young Lettuce, 

 Spinnage Alexander-buds, or what other things may be got, 

 either backward or forward in the Spring ; having all these 

 things severally and apart, then take of themselves Sampier, 

 Olives, Capers, Broom-buds, Cowcumbers, Raisons and 

 Currans parboyled, blanched Almonds, Barberries, or what 

 other pickles you can obtain; then prepare your standard 

 for the middle of your dish; it may be a waxed tree, or a 

 standard of Paste (like a Castle), being washed in the yolks 

 of eggs, and all made green with herbs ; as also, a tree within 

 that, in the like manner may be made, with Paste, made 

 green, and stuck with Flowers, so that you may not perceive 

 it, but to be a tree, with about twelve supporters round, 

 stooping to, and fastened in holes in your Castle, and the 

 other end bending out to the middle of your dish; they 

 may be formed with Paste ; then having four rings of Paste, 

 the one bigger than another (like unto hoops), your biggest 

 must come over your Castle, and reach within three inches 

 of the foot of your supporter, the second to be within two 

 inches of that and so place as many as you please gradually, 

 that they may be like as many steps going up to a Cross; 

 you may have likewise four Belconies in your Castle with 

 four Statues of the four Seasons; this done, place your 

 Sallet, around of one sort on the uppermost ring, or step, 

 so round all the other till you come to the dish, with every 

 one a several sort; then place all your pickles from that 

 to the brims of your dish severally, one answering another. 

 As for example, if you have two of white, and two of green, 

 let them be opposite, the white against the white, and the 

 green against the green, and so all the other ; so your dishes 

 bottom being wholly covered below your Mount, garnish 

 your dish with all kind of things suitable, or afforded by the 

 Spring; your Statues ought to have every one a Cruitt 

 placed in their hands, two with Vinegar and two with Oyl ; 

 when this Sallet is made, let it be carried to the Table, and 

 set in its place ; and when the guests are all placed, unstop 

 the Cruitts, that the Oyl and Vinegar may run on the Sallet ; 

 these Cruits must be glasses not a quarter of a pint apiece, 



