and (as they affect to speak) giving the utmost poinant and Relevee in lieu of our vulgar Salt, to recommend and cry-up the Essential-Salts and Spirits of the most Sanative Vegetables; or such of the Alcalizate and Fixt; extracted from the Calcination of Baulm, Rosemary, Wormwood, Scurvy-grass, &c.  Affirming that without the gross Plant, we might have healing, cooling, generous, and refreshing Cordials, and all the Materia Medica out of the Salt-Cellar only:  But to say no more of this Impertinence, as to Salts of Vegetables; many indeed there be, who reckon them not much unlike in Operation, however different in Taste, Crystals, and Figure:  It being a question, whether they at all retain the Vertues and Faculties of their Simples, unless they could be made without Colcination. Franciscus Redi, gives us his Opinion of this, in a Process how they are to be prepar’d; and so does our Learned [58]Doctor (whom we lately nam’d) whether Lixivial, Essential, Marine, or other factitious Salts of Plants, with their Qualities, and how they differ:  But since ’tis thought all Fixed Salts made the common way, are little better than our common Salt, let it suffice, that our Sallet-Salt be of the best ordinary Bay-Salt, clean, bright, dry, and without claminess.

Of Sugar (by some call’d Indian-Salt) as it is rarely us’d in Sallet, it should be of the best refined, white, hard, close, yet light and sweet as the Madera’s:  Nourishing, preserving, cleansing, delighting the Taste, and preferrable to Honey for most uses. Note, That both this, Salt, and Vinegar, are to be proportion’d to the Constitution, as well as what is said of the Plants themselves.  The one for cold, the other for hot stomachs.

V. That the Mustard (another noble Ingredient) be of the best Tewksberry; or else compos’d of the soundest and weightiest Yorkshire Seed, exquisitely sifted, winnow’d, and freed from the Husks, a little (not over-much) dry’d by the Fire, temper’d to the consistence of a Pap with Vinegar, in which shavings of the Horse-Radish have been steep’d:  Then cutting an Onion, and putting it into a small Earthen Gally-Pot, or some thick Glass of that shape; pour the Mustard over it, and close it very well with a Cork.  There be, who preserve the Flower and Dust of the bruised Seed in a well-stopp’d Glass, to temper, and have it fresh when they please.  But what is yet by some esteem’d beyond all these, is compos’d of the dried Seeds of the Indian Nasturtium, reduc’d to Powder, finely bolted, and mixt with a little Levain, and so from time to time made fresh, as indeed all other Mustard should be.