Take a quart of white wine and as much Sherry Sack put to it an ounce of ginger of nutmegs cloves and cinnamon an ounce stir it altogether & let it stand 22 hours then put them to a wine quart of milk stir it well then strain it through a jelly bag which hath a sprig of rosemarie in it so bottle it up add if you like it a little bag of musk & ambergreese into each bottle. 384. _To Pickle Oysters._ Take a peck of oysters take a care you cut them not in y^e opening Save the liquor that comes from them wash your oysters in a pint of elder or white wine vinegar mingle your oyster liquor and vinegar together and strain it add to it a pint of fair water put to your liquor 3 blades of mace 6 cloves some whole pepper and Salt to your taste let them boyle a quarter of an hour till they are tender take them off the fire & when they are cold pott them. Ye Lady Downs thinks Jamaca pepper better than the black or white pepper. 385. _To make Elder Vinegar._ To a gallon of white wine vinegar put a quarter of a peck of dryed elder flowers steep them 3 days close cover’d the 4th distill it off it will be clear as rock water and very quick and sharpe. 386. _To Dry Orringo Roots._ Take the roots of the youngest Springing boyling them tender and peel them picking and wash them and Shape them in a bason with some warme water and their weight in Sugar let them boyle now and then turning them and when the Sugar begins to consume Shake them as you do pease to butter which shaking will work the Sugar into them then lay them before the fire in halfe a day you box them up as dry. 387. _To Dry a Gamon of Bacon._ First lay your gamon a soaking in a strong brine a week then hang it up raw and salt it well with bay salt then let it lay a fortnight then hang it up & Smoake it with green broome then boyle it with rain water you must Smoake it 4 or 5 times with the broome. 388. _To Dry Neat’s Tongues._ Take 12 large tongues and make a strong brine for them of bay salt & water so strong as to bare an egg and add to it half a pound of peeter first cleanse your tongues from all slimeness then put them into the brine pressing y^m down to keep under the liquor and let them lay in it a month then take them and dry them to keep for your use. 389. _To make Almond Jomballs._