made Plain and Eafyi 
3*3 
To fry fmelts. 
LAY your fmelts in a marinade of vinegar, fait, pepper, and 
fcay-leaves, and cloves for a few hours; then dry them in a 
napkin, drudge them well with flour, and have ready fome but¬ 
ter hot in a ftew-pan. Fry them quick, lay them in your dilh, 
and garnifh with fry’d parfley. 
To roajl a pound of butter . 
LAY it in fait and water two or three hours, then fpit it, and 
rub it all over with crumbs of bread, with a little grated nut¬ 
meg, lay it to the fire, and as it roafts, bafte it with the yolks 
of two eggs, and then with crumbs of bread all the time it is 
a roafting; but have ready a pint of oyfters ftewed in their own 
liquor, and lay in the difh under the butter; when the bread 
has foaked up all the butter, brown the outfide, and lay it on 
your oyfters. Your fire mull be very flow. 
To raife a fallad in two hours at the fire . 
TAKE frefh horfe-dung hot, lay it in a tub near the fire, 
then fprinkle fome muftard-feeds thick on it, lay a thin layer of 
horfe-dung over it, cover it clofe and keep it by the fire, and 
if will rife high enough to cut in two hours. 
CHAP. XX. 
DISTILLING. 
To difiil walnut water . 
TAKE a peck of fine green walnuts, bruife them well in a 
large mortar, put them in a pan, with a handful of balm bruif- 
ed, put two quarts of good French brandy to them, cover them 
clofe, and let them lie three days; the next day diftil them in a 
cold if ill; from this quantity draw three quarts, which you may 
do in a day. 
How to ufe this ordinary ftilh 
YOU muft lay the plate, then wood-aflies thick at the bot- 
torn* then the iron pan, which you are to fill with your walnuts 
and liquor, then put on the head of the ftill, make a pretty 
ferifk fire till the ftill begins to drop, then flacken it fo as juft to 
have 
