water, and boyle it in a quart of fayre water to the halfe, then put
out the water from the _Barley_, and put the _Barley_ into a pottell of
new clean water, with a _Parsley_, and a _Fennell_ root, clean washed,
and picked with _Bourage, Buglos, Violet_ leaves, and _Lettice_, of each
one handfull, boyle them with the _Barley_, till more then halfe be
consumed; then strayne out the liquor, and take of blanched
_Almonds_ a handfull, of the seeds of _Melons, Cucumbers, Citralls_, and
_Gourds_, husked, of each halfe a quarter of an ounce, beat these
seeds, and the _Almonds_ together, in a stone morter, with so much
_Sugar_, and _Rose-water_ as is fit, and strayne them through a cleane
cloath into the liquor, and drink thereof at night going to bed,
and in the night, if this doth not sufficiently provoke sleep, then
make some more of the same liquor, and boyle in the same the
heads, or a little of white _Poppey_.


_To pickle Oysters._

Take a peck of the greatest _Oysters_, open them, and put the liquor
that comes from them saved by it selfe, to as much _White-wine_,
and boyle it with a pound of _Pepper_ bruised, two or three
spoonfulls of large _Mace_, and a handfull of _salt_, till the liquor
begin to waste away, then put in your _Oysters_, and plump them,
and take them off the fire till they be cold, and so put them up in
little barrels very close.


_To make very fine Sausages._

Take four pound and a halfe of _Porck_, chop it small, and put to