374 
Appendix to the Art of Cookery ; 
fo make a brick-bach cheefe . It muji be made in September • 
TAKE two gallons of new milk, and a quart of good cream* 
heat the cream, put in two fpoonfuls of rennet, and when it 
is come, break it a little ; then put it into a wooden mould, in 
the fhape of a brick. It muft be half a year old before you eat 
it; you muft prefs it a little* and fo dry it. 
To make cordial poppy water . 
TAKE two gallons of very good brandy, and a peck of pop* 
pies, and put them together in a wide mouth’d glafs, and let 
them Hand forty-eight hours, and then ftrain the poppies out; 
take a pound of raifins of the fun, ftone them; and an ounce of 
coriander feed, and an ounce of fweet fennel feeds, and an ounce 
of liquorice fliced, bruife them all together, and put them into 
the brandy, with a pound of good powder fugar, and let them 
ftand four or eight weeks, fhaking it every day ; and then ftraia 
it off* and bottle it dole up for ufe. 
fo make white mead . 
TAKE five gallons of water, add to that one gallon of the 
belt honey ; then fet it on the fire, boil it together well, and 
fkira it very clean ; then take it off the fire, and fet it by ; then 
take two or three races of ginger, the like quantity of cinnamon 
and nutmegs, bruife all thefe grofsly, and put them in a little 
Holland bag in the hot liquor, and fo let it ftand clo r e co¬ 
vered till it be cold ; then put as much ale-yeaft to it as will 
make it work. Keep it in a warm place as they do ale ; and 
when it hath wrought well, tun it up; at two months you may 
drink it, having been bottled a month. If you keep it four 
months, it will be the better. 
fo make brown pottage . 
TAKE a piece of lean gravy-beef, and cut it into thin collops, 
and hack them, with the back of a cleaver; have a (lew-pan 
over the fire, with a piece of butter, a little bacon cut thm ; let 
them be brown over the lire, and put in your beef: let it flew till 
it be very brown ; put in a little flour, and then have your broth 
ready and fill up the flew*pan ; put in two onions, a bunch 
