CONTENTS. 
C H A P. XIX. 
To make anchovies, vermicella , catchup , vinegar ; /& 
keep artichokes, French beans, &c. 
. P a g- 
T O make anchovies 308 
To pickle fmelts, where 
you have plenty ib 
To make vermicella ib 
To make catchup ib 
Another way to make cachup 
309 
Artichokes to keep all the year ib 
To keep French beans all the 
year 310 
To keep green peas till Chriftmas 
ib. 
Another way to preferve green 
peas ib 
„ . . Pag* 
To keep green goofebenes till 
Chriftmas 310 
To keep red goofeberries 3 11 
To keep walnuts all the year 
ib 
To keep lemons ib * 
To keep white bullice, pear- 
plumbs, or dam Tons, &c. for 
tarts or pies ib 
To make vinegar 
To fry fmelts 
To roaft a pound of butter ib 
To raife a fallad in two hours at 
the fire, ib tt 
CHAP. XX. 
Of difilling . 
P a g- . pag- 
T O diftil walnut water 313 Hyftencal water 31^. 
How to ufe this ordinary Todifiilred rofe buds 
kill ib To make plague water ib 
To make treacle water 314 To make furfeit-water ib 
Black cherry water ib To make milk-water 356 
CHAP. XXL 
How to market, and the feafons of the year for hitchers 
meat, poultry, fifh, herbs, roots, &c. and fruit . 
A Bullock 
A fheep 
P 3 g. 
3i6 
How to chufe brawn, 
P a g> 
venifon. 
317 
Weflphalia hams, &c. 
3 1 9 
A calf 
ib 
How to chufe poultry 
321 
Moufe lamb 
ib 
Fifh in feafon, Candlemas ouar- 
A hog 
ib 
ter 
322 
A bacon hog 
318 
Midfummer quarter 
ib. 
To chufe butchermeat 
ib 
Michaelmas quarter 
ib 
Chriftmas 
