They always had plague-water handy, hysterical-water, and other sovereign remedies. They "jarred" cherries, quinces, hops, apricots, damsons, and peaches. They made syrups in many pleasing varieties. They knew how to keep green pease, green gooseberries, asparagus, and damsons till Christmas. They made wine out of all the fruits in their season; the art still survives, though the club-man of the town turns up his nose at the delicate cowslip, the robust ginger, and the dainty raspberry--a dessert wine. They potted everything, from pigeon to venison. Nothing is said of these things in the account-books. But the large quantity of vinegar bought every week shows the activity of the pickling department. Only once is there any appearance of spirits. It is when a bottle of brandy is bought, at one shilling and twopence. Perhaps that was used to fortify the raspberry and the currant wines. Very little milk is bought. Sometimes for many months there is no mention of milk. This may have been because their own dairy supplied them. Perhaps, however, milk was only occasionally used in the house. The food of very young children, infants after they were weaned, was not then milk but pap, which I suppose to have been some compound of flour and sugar. There is no mention in the accounts at all of tea, coffee, or chocolate. Tea was already a fashionable drink, but at this time it was sixty shillings a pound--a price which placed it quite beyond the reach of the ordinary household. Coffee was much cheaper; at the coffee-houses it was sold at a penny a cup, but it had not yet got into private houses.