Now Stubble Geese will be in season, after they have been taken up and fed for a Fortnight or thereabouts, in a close place, with Barley and Water; but during their Confinement, they must never want Victuals. Note, the Barley must have no more Water with it than will just cover it, and they must never have their Corn dry. If during the time of their feeding, you happen to let them out to ramble for a few hours, they will lose more good Flesh in that time, than they can regain in three Days; therefore when you have once put them up, keep them up till they are fit to kill: but if you would have them very fat, put them in a Coop for a Week or ten Days before you kill them, and feed them with Barley-Meal and Water, made almost as thick as Paste; and always let there be several of them together, for a single one will pine, and lose Flesh, instead of increasing it by Eating. As to the dressing of this Fowl while it is young, in the Spring, under the Character of a Green-Goose, it is fatted in a Coop with Barley-Meal and Water, and being kill'd and scalded when 'tis fat, 'tis roasted and eaten with green Sauce, or scalded Goosberries: but being full grown as at this time of the Year, is roasted, being first salted and pepper'd within side, and salted without side. Some put an Onion, and some Sage-Leaves into the Body of the Goose, when it is laid down to the Fire, and when it is brought to Table, it is serv'd with Apples stew'd and mash'd in a Plate by the Side; but for the Sauce in the Dish, there need be none but some Claret heated, and pour'd thro' the Body of the Goose, to mix with its own Gravey. Some also salt Geese, and boil them with Greens, as with other salt Meat; a Goose may also be bak'd in a Pye to be eaten cold. A Goose is to be kill'd, by pulling first the Feathers at the back of the Head, and cutting pretty deep with a sharp Penknife, between the back of the Head and the Neck, taking care that it does not struggle, so as to make the Feathers bloody, for that will spoil them: and 'tis to be noted, the Feathers of a full grown Goose are worth four Pence to be sold in the Country; this I had from a Gentlewoman in _Surrey._ In _Holland_ they slit Geese down the Back, and salt them with Salt-Petre, and other Salt, and then dry them like Bacon; they eat very well, if they are boiled tender. * * * * * OCTOBER. This Month is a noted Month for brewing of Malt Liquors especially. Brown, or high-dried Malt is to be used, as I have mentioned at large in the Month of _March_, under the Article of Brewing; to which I refer my Reader, to be fully satisfied of such Particulars relating to it, as seem to be the least consider'd, altho' they are the most contributing to the Perfection of Malt Liquors.