Note, That the Seeds are pounded in a Mortar; or bruis’d with a polish’d Cannon-Bullet, in a large wooden Bowl-Dish, or which is most preferr’d, ground in a Quern contriv’d for this purpose only.

VI. Sixthly, That the Pepper (white or black) be not bruis’d to too small a Dust; which, as we caution’d, is very prejudicial.  And here let me mention the Root of the Minor Pimpinella, or small Burnet Saxifrage; which being dried, is by some extoll’d beyond all other Peppers, and more wholsom.

Of other Strewings and Aromatizers, which may likewise be admitted to inrich our Sallet, we have already spoken, where we mention Orange and Limon-peel; to which may also be added, Jamaica-Pepper, Juniper-berries, &c. as of singular Vertue.

Nor here should I omit (the mentioning at least of) Saffron, which the German Housewives have a way of forming into Balls, by mingling it with a little Honey; which throughly dried, they reduce to Powder, and sprinkle it over their Sallets for a noble Cordial.  Those of Spain and Italy, we know, generally make use of this Flower, mingling its golden Tincture with almost every thing they eat; But its being so apt to prevail above every thing with which ’tis blended, we little incourage its admittance into our Sallet.

VII.  Seventhly, That there be the Yolks of fresh and new-laid Eggs, boil’d moderately hard, to be mingl’d and mash’d with the Mustard, Oyl, and Vinegar; and part to cut into quarters, and eat with the Herbs.

VIII. Eighthly, (according to the super-curious) that the Knife, with which the Sallet Herbs are cut (especially Oranges, Limons, &c.) be of Silver, and by no means of Steel, which all Acids are apt to corrode, and retain a Metalic relish of.

IX. Ninthly and Lastly, That the Saladiere, (Sallet-Dishes) be of Porcelane, or of the Holland-Delft-Ware; neither too deep nor shallow, according to the quantity of the Sallet Ingredients; Pewter, or even Silver, not at all so well agreeing with Oyl and Vinegar, which leave their several Tinctures.  And note, That there ought to be one of the Dishes, in which to beat and mingle the Liquid Vehicles; and a second to receive the crude Herbs in, upon which they are to be pour’d; and then with a Fork and a Spoon kept continually stirr’d, ’till all the Furniture be equally moisten’d:  Some, who are husbands of their Oyl, pour at first the Oyl alone, as more apt to communicate and diffuse its Slipperiness, than when it is mingled and beaten with the Acids; which they pour on last of all; and ’tis incredible how small a quantity of Oyl (in this quality, like the gilding of Wyer) is sufficient, to imbue a very plentiful assembly of Sallet-Herbs.