Take a large Eel, and scour the Skin and the Inside very well with Salt, cut off the Head, and split it down the Back, then lay it abroad upon your Dresser, and season it well with Spice, Salt, and a good quantity of Red Sage minced small: mix these well, and sprinkle the Mixture thick upon your Eel, then roll it up, and tye it close in a thin Cloth at each end, and in the middle; boil it then in a strong Pickle of Vinegar, Water, Salt, some Spice, and a Bay-leaf or two; and when it is boiled enough, take out the Eel, and let it stand till it is quite cold, and when the Pickle is cold likewise, pour the Pickle into a glazed Earthen-Pan, and put your Eel into it to keep for Use; this will remain good several Weeks, if it is kept close cover'd. When the Eel is quite cold, take off the Cloth. The Eel is also good in Pyes, fry'd and boil'd, which every one knows how to prepare. About the end of this Month, the Trout begins to come in Season; for before this time, its Body is cover'd with little Insects, which is a Demonstration of its being sick and unwholesome. The best way of eating this Fish is to boil it, and serve it with Butter and an Anchovy for Sauce; as is commonly practis'd about _Hungerford, Spenham-Land_, and other noted Places for Trout. If the Season is now mild, about the end of the Month the Sap in the Birch-Tree will begin to be very fluent. And so in the Choice of Fish to be seasonable, we must have regard to the Temper of the Air; for if the Air be mild and gentle, sooner or later all parts of the Creation are govern'd by it: but when I direct for this Month or another any thing to be done, I suppose the Temper of the Air to be what it is for the generality; but the Birch-Tree Sap we will suppose begins now to flow, and then we are to take the opportunity of making Wine of it. The best Receipt I have met with for making this Wine, is the following. To make Birch-Wine. From Lady _W._ When the Sap of the Birch-Tree will run, cut a large Notch in the Bark of the Trunk of the Tree, in such a place as one may conveniently place a Vessel to receive the Sap; which Will flow at the Incision very plentifully, without doing any harm to the Tree. If the Trees are pretty large, you may expect about a Gallon of Liquor from each of them, which must be order'd in the following manner. Take five Gallons of the Liquor, to which put five Pounds of Powder-Sugar, and two Pounds of Raisins of the Sun stoned; to this, put the Peel of one large Lemon, and about forty large fresh Cloves: boil all these together, taking off the Scum carefully as it rises; then pour it off into some Vessel to cool, and as soon as it is cool enough to put Yeast to it, work it as you would do Ale for two days, and then tunn it, taking care not to stop the Vessel till it has done Working, and in a Month's time it will be ready to bottle. This is not only a very Pleasant, but a very Wholesome Wine.