Besides this way of making Mead, there is another which I have approved to be very good, which, in all particulars, except the Water, is the same with this; and instead of the Water, put the like Quantity of small Ale-Wort, brew'd with pale Malt: but this will require less Honey than the former, and will require more time in the Vessel before it is fine and fit to bottle; but it will last many Years good, and will drink like _Cyprus_ Wine when it is a Year old. In this Liquor, take particular care that your Cloves are fresh and sound, for else you must add a Quantity in proportion. _N.B._ We may make these Meads in the Spring of the Year, as well as at this Season; only the advantage of making it now, is, that you have an opportunity of washing the Honey-Combs after the Honey is run off, and thereby will save Expence in Honey. The Potatoe now begins to be gather'd, and is a very useful Root, being either boil'd or roasted in hot Embers; and after it is boiled, to be broiled, or after boiling it tender, and beaten in a Mortar, it is used to thicken Sauces, and for making of rich Puddings, as I am inform'd by a skilful Person in this way. The Roots of red Beets now begin to come in season, and are very good boiled, and sliced, to be put in a Pickle of Vinegar only: thus you may keep them to garnish Sallads of small Herbs, and in some Intervals put Horse-Radish scraped. These Roots will hold all the Winter. The Root of the red Beet makes an excellent Dish, prepared after the following manner, which I got abroad. To fry the Roots of Red Beets. Wash your Beet-Roots, and lay them in an earthen glazed Pan, bake them in an Oven, and then peel the Skin off them: after this is done, slit them from the Top to the Tail, and cut them in the shape of the Fish call'd a Sole, about the thickness of the third part of an Inch; dip these in a thick Batter, made of White-Wine, fine Flower, sweet Cream, the Whites and Yolks of Eggs, rather more Yolks than Whites, some Pepper, Salt, and Cloves beaten fine, all well mix'd. As you dip every piece of Beet-Root in this Batter, strew them over thick with fine Flower mix'd with grated Bread, and Parsley shred small, and then fry them in Lard: when they are enough, let them dry, and serve them with a Garnish of Lemmon. These likewise may be put about stew'd Carps, Tench, or roasted Jacks, by way of Garnish, with scraped Horse-Radish, and pickled Barberries. In the Heats of this Month, the following Jelly is used by a curious Gentleman abroad, who gave me the Receipt of it, under the Name of _The Jelly of Health:_ It is of great use to weak People, and extremely pleasant. To make the Jelly of Health.