4.  Mustard. Procure the best and weightiest Seed:  cast it into Water two or three times, till no more of the Husk arise:  Then taking out the sound (which will sink to the Bottom) rub it very dry in warm course Cloths, shewing it also a little to the Fire in a Dish or Pan.  Then stamp it as small as to pass through a fine Tiffany Sieve:  Then slice some Horse-Radish and lay it to soak in strong Vinegar, with a small Lump of hard Sugar (which some leave out) to temper the Flower with, being drained from the Radish, and so pot it all in a Glaz’d Mug, with an Onion, and keep it well stop’d with a Cork upon a Bladder, which is the more cleanly:  But this Receit is improv’d, if instead of Vinegar, Water only, or the Broth of powder’d Beef be made use of.  And to some of this Mustard adding Verjuice, Sugar, Claret-Wine, and Juice of Limon, you have an excellent Sauce to any sort of Flesh or Fish.

Note, that a Pint of good Seed is enough to make at one time, and to keep fresh a competent while.  What part of it does not pass the Sarse, may be beaten again; and you may reserve the Flower in a well closed Glass, and make fresh Mustard when you please. See Acetaria, p. 38, 67.

Nasturtium. Vide Pickle.

Orange. See Limon in Pickle.

5.  Parsnip. Take the large Roots, boil them, and strip the Skin:  Then slit them long-ways into pretty thin Slices; Flower and fry them in fresh Butter till they look brown.  The sauce is other sweet Butter melted.  Some strow Sugar and Cinamon upon them.  Thus you may accomodate other Roots.

There is made a Mash or Pomate of this Root, being boiled very tender with a little fresh Cream; and being heated again, put to it some Butter, a little Sugar and Juice of Limon; dish it upon Sippets; sometimes a few Corinths are added.

Peny-royal. See Pudding.

Pickles.

6. Pickl’d
   Artichoaks. See Acetaria, p. 5.

7.  Ashen-keys. Gather them young, and boil them in three or four Waters to extract the Bitterness; and when they feel tender, prepare a Syrup of sharp White-Wine Vinegar, Sugar, and a little Water.  Then boil them on a very quick Fire, and they will become of a green Colour, fit to be potted so soon as cold.

8.  Asparagus. Break off the hard Ends, and put them in White-Wine Vinegar and Salt, well covered with it; and so let them remain for six Weeks:  Then taking them out, boil the Liquor or Pickle, and scum it carefully.  If need be, renew the Vinegar and Salt; and when ’tis cold, pot them up again.  Thus may one keep them the whole Year.