_N.B._ Add to every Gallon of this Liquor a Pint of strong Mountain Wine, but not such as has the Borachio or Hogskin flavour. This Wine will be very strong and pleasant, and will keep several Years. We must prepare our Red Elder-Wine in the same manner that we make with Sugar, and if our Vessel hold about eight or ten Gallons, it will be fit for Bottling in about a Month; but if the Vessel be larger, it must stand longer in proportion, three or four Months at least for a Hogshead. This Month Barberries are ripe and fit for pickling; they make a pretty Garnish, and are prepared as follows. To pickle Barberries, or Pipperages, as call'd in some places. Gather your Barberries in dry Weather, and lay them in their Bunches into an earthen glazed Pot, then boil a quantity of Water made strong with Salt, scumming it as it rises, and let it stand to be quite cold; then pour it upon the Barberries, so as to cover them an Inch, and cover it close. Some use half Vinegar and half Water for this Pickle, but it is at every one's pleasure, I think one is as good as the other. Partridges are now in Season, and are prepared after several manners; some of the principal are the following. Boil'd Partridges with stew'd Sallary, from Lady W------. The Partridges being clean'd and trussed, boil them tender, and make the following Sauce for them. Take half a score large Sallary Plants that are well whiten'd or blanched, boil them first in Water and Salt, and then stew them tender with Gravey, Salt, some Pepper, and a Spoonful or two of White wine; and when they are enough, thicken and brown the Sauce they are stew'd in with burnt Butter, lay your Sallary at the bottom of the Dish, and your Partridges upon that, then pour your Sauce over all, and garnish with Lemmon or Orange slic'd. This is the method of stewing Sallary, which is an agreeable Plate of itself. From the same Lady I had the following Directions for roasted Partridges: Partridges which are designed for roasting may be larded with fine Bacon Fat on the Breast, or roasted without larding; but in a Dish of these Fowls, there should be some of one and some of the other. The Sauce for them should be of two sorts, one of Gravey in the Dish with them, and the other of Bread in Saucers on the sides of the Dish. The Gravey is made of Beef, an Onion, a Bunch of sweet Herbs, some Salt and Pepper, stew'd half an hour together, in a little more Water than will cover them, then strain off the Liquor into the Dish. The Pap-Sauce, or Bread-Sauce, is made of grated Crumb of Bread, boiled with as much Water as will cover it, a little Butter, an Onion, and some whole Pepper; this must be kept stirring often, and when it is very thick, withdraw the Onion, and serve it in a Saucer with your Partridges. These Sauces may likewise be served with Pheasants, or Quails. These may also be stew'd, farced, baked, or put in Soups, or used in Fricassees. Thus far the Lady.