The ordering of the Kitchen (jar den. 
bageLcttice,both ordinary and extraordinary, and thereare other forts of great Let- 
tice that arc open, and clofenot,or cabbage not at all, which yet are ot an excellent 
kinde, if they bevfedaftertbarefpcciallmanherisfitforthem, which is, That when 
they are planted (for after they are fowne, they, mull be tranfplanted) of a reafonuble 
diftance in funder, and grownetobe of fome bignefle , eueryoneof them muft bee 
tycd together with baft or thread toward the toppes ot thek-auts, that by this meanes 
all the inner leaues may growe whitifh , which then are to be cut v p and vied : for the 
keeping of theleaucsclofe doth make themtafte delicately, andtobee very tender. 
And thefcfortsofLctticeforthetnoft part arefpent after Summer ispaft, wheno- 
ther Letticeare not to be had. Lambes Lettice or Corne Sallet is an herbe, which ad- 
ding all Winter, isthefirft Sallet herbe oftheyearethatisvfedbeforeany ordinarie 
Letdceis ready ; it is therefore y/ually fowne in Auguft, when the feede thereof is 
ripe. Purflane is a Summer Sallet herbe, and is to be fowne in the Spring , yet lome- 
whatlatc, becaufe it is tender, and ioyeth in warmth • and therefore diuers hauc 
fowne it vpon thofe beddes of dung, whereon they nourfed vp their Cowcum- 
bcrs,&c. after they are taken away, which being well and often watered, hath yerl- 
ded Sallet vntill the end of the yearc. Spinach is fowne in the Spring, of all tot the 
moft part that vfe it, but yet if it be fowne in Summer it will abide grecne all the Win- 
ter, and then feedeth quickly: itisaSalletthathathlittleornotafteatallchcrcin, like 
as Lettice and Purllane-, and therefore Cookes knowhow tomikeiuany agood dilh 
of meate with it, by putting Sugar and Spice thereto. Colewonsarcot diuers kinds, 
and although fome of them are wholly fpenr among the poorer lort of people, yen 
fomekindcsof them may be dreifed and ordered as may delight a curious palate, 
which is,thacbeing boyled tender, the middle ribs are taken cold , and Lud in ailhes, 
and vinegar and oy le poured thereon, and fo eaten. Coleflo wers are to be had in this 
Countrcy but very feldome, for that iris hard to raeete with good feede • ltmuft bee 
fowne on beds of dung to force it forward , or elle it would pcri.fl> with the froft be- 
fore it hadgiuen his head of flowers,and tranfplanted inqoveriegood and riel, ground, 
left you lolc the benefit of your labours. Endiue is of two forts, the ordinary, and an- 
other that hath the edges of the leaues curld qr crumpled , it is to be whiled, to make 
it the more dainty Sallet, which is vfualiy done in thfs manner : After they are grown 
to fome reasonable greatnelfe (but in any cafebefore they (hoote forth j ftalkc inthc 
midft for feede) they areto betaken vp, andthe roores being cuta vay, lay diem to 
dry or wither for three or foure houres, and then bury them in land, io as noneof 
them lye one vpon another, or if you can, one to touch another, which b- rks meanes 
will change whitilh, and thereby becomeverie tender, and .is a Sallee b.».i> for - 
tumneand Winter. Succoricis vfed by fome in the fame manner, but b.. 
morebitterthen Endiue, it is not io generally vfed, or rather vledbutof averk/. v.'j 
and whereas Endiue will feedethefameyeareit is fowne, and thendye, Succori. - - 
deth manie yearcs , the birternefie thereof caufing it to be more Piiylica.Il to open , 
ilr udtions ; and therefore the flowers pickled vp, as diuers other flowers arc vfed tc - ■ 
now adaies, make a delicate Sallet at all times when there isoccalionto vfe them. . '/ 
redBeetes, therootesareonely vfed both boyled and eaten cold with vinegar a J 
oyle, and is alfo vfed to trimmevp or garnilh forth manie forts of diflies of m -ate : th 
feede ofthebeft kinde will not abide good with vs abotre^threeyeares, but will dege 
nerate and growe worfe-, and therefore thofe that delight therein muft be curious,: o 
be prouided from beyond Sea, that they may haue fuchaswill giue delight. Sorrel 
is an herbe fo common, andthe vfe fo wellknowne, both for iawce, and to iea 
broths and meates for the found as well as licke perfons , that I Ihull not needeiofay’ 
anic more thereof. Cheruill is a Sallet herbe of much vfe, both with French and 
Dutch, who doe much more dclighc in herbes of ftronger tafte then the Englifh doe : 
it is fowne early, and vfed but a while, becaufe it quickly runneth vp to feede. S.weete 
Cheruill, or as fome call it, SweeteCis, is fo like in tafte vnto Anife feede, that it 
much delighteth the tafteamong other herbes in a Sallee : the feede is long, thicke, 
blacke, and cornered, and muft be fowne in the end of Autumne, that it may lye in ; lie 
ground all the Winter, and then it will ihoote out in the Spring, or elfe if icbe fowne 
intheSpring, it will not fpringvp that ycarcvntill rhenext : the leaues (as I laid be- 
fore)are vfedamong otherherbes : the rootes likewife are not onely cordial! , but 
alfo heldcobepreferuatiue againft the Plague, either greene,dryed, or preferued 
R r with’ 
