OF SALLETS 153 



Some think it will be the quicker, if the seed be ground 

 with fair water, instead of vinegar, putting store of Onions 

 in it. 



My Lady Holmeby makes her quick fine Mustard thus : 

 Choose true Mustard seed ; dry it in an oven, after the bread 

 is out. Beat and scarce it to a most subtle powder. Mingle 

 Sherry sack with it (stirring it a long time very well, so much 

 as to have it of a fit consistence for Mustard) then put a 

 good quantity of fine Sugar to it, as five or six spoonfuls, or 

 more, to a pint of Mustard. Stir and incorporate all well 

 together. This will keep good a long time. Some do like 

 to put to it a little (but a little) of very sharp Wine- vinegar. 

 The Closet of Sir Kenelm Digby Opened, 1669. 



