If there has been opportunity of brewing a good stock of Small Beer in _March_ and _October_, some of it may be bottled at six Months end, putting into every Bottle a lump of Loaf-Sugar as big as a Walnut; this especially will be very refreshing Drink in the Summer: Or if you happen to brew in Summer, and are desirous of brisk Small Beer, bottle it, as above, as soon as it has done working. * * * * * APRIL. From the beginning of this Month the Perch is in great Perfection, and holds good till Winter. One of the ways of dressing this Fish, according to the _Hollanders_, and which is much admired by Travellers, is after the following manner, and is called _Water-Soochy_. To make a Water-Soochy. Take Perch about five Inches long, scale and clean them well; then lay them in a Dish, and pour Vinegar upon them, and let them lie an Hour in it; after which put them into a Skillet with Water and Salt, some Parsley Leaves and Parsley-Roots well wash'd and scraped: let these boil over a quick Fire till they are enough, and then pour the Fish, Roots, and Water into a Soop-Dish, and serve them up hot with a Garnish about the Dish of Lemon, sliced. These Fish and Roots are commonly eaten with Bread and Butter in _Holland_, or there may be melted Butter in a little Bason for those who chuse it. It is to be noted, that the Parsley-Roots must be taken before they run to Seed; and if they happen to be very large, they should be boiled by themselves, for they will require more boiling than the Fish, This I had from Mr. _Rozelli_ at the _Hague_. The following Receipt for dressing of Perch, I had likewise from the same Person, and is an excellent Dish. To prepare Perch with Mushrooms. Pick, and clean, and cut your Mushrooms into small pieces, and put them in a Saucepan to stew tender without any Liquor, but what will come from them; then pour off their Liquor, and put a little Cream to them; having ready at the same time a Brace of large Perch well scaled, wash'd, and cut in Fillets or thick Slices, and parboil'd: Put your Perch thus prepared to your Mushrooms, and with them the Yolks of three Eggs beaten, some Parsley boil'd and cut small, some Nutmeg grated, a little Salt, and a little Lemon-Juice: keep all these stirring gently over a slow Fire, taking care not to break your Fish; and when they are enough, garnish them with Slices of Lemon and pickled Barberries. The following general Sauce I had from the same Person; it is always ready to be used with every kind of Flesh, Fowl, or Fish that require rich Sauces, and will keep good twelve Months. A Travelling Sauce.