12. To soften Ivory, and whiten it. Distil strong White Wine Vinegar three times, and decoct Red Sage Leaves in it, with a little Quick Lime; the Ivory being put in when the liquor is boiling hot, will become soon soft, and much whiter than it was; also this will take out yellow stains from Ivory, &c. 13. To break a Bar of Iron with ease. Daub the part you would break over with Melted Soap, then run a Thread round it, aud draw it backward and forward several times, that it may make a crease in a narrow circle, then dip a Sponge in Aqua Fortis, and clap it round the crease fast bound, for six hours, so when taken off, a little stroke will make the bar break in the place where the crease was, though as thick as a man's arm, to the admiration of those that know not what you have done to it before.

14. To restore the faded colour in Tapestry or Turkey Carpets. When you have beaten them, and with a hard Brush cleansed them well with Water in which Bran bath been boiled, rub them over with Fuller's Earth, and let it lie thinly on, till well dried in the Sun, and so do twice or thrice; and then being well cleansed from this by a thorough beating,brush them well over with Alum Water, and dry them in the shade, and so the faded colour will return almost as fresh as new.

15. To cleanse smooth Painting. Dip a Sponge in Lye made of the Ashes of Vine Branches, mixed with Man's fresh Urine, and it will much restore the fading.

of Wines.

16. To make Wine settle well. Boil a pint of Wheat in two quarts of Water, till it burst, then squeeze out the liquor through a fine cloth, put a pint of it into a hogshead of Wine, and it will do the feat.

17. To sweeten Tart Wine. Fill up the Cask upon the Lees, and put a handful of the Flowers of Clary into it, in a bag with a pound of dried Mustard Seed; put in a weight to sink it, within three inches of the Bottom.

18. To keep Wine from Souring. Calcine Oyster Shells, and Crab Claws, and boil them well in a gallon of the same Wine, and put it warm into the Cask.

19. To soften a Green Wine. Boil a little Honey and Litharge in Vinegar of the same Wine, and straining the liquid part, put a quart warm into a hogshead or tierce.

20. To remedy a bitter sour Scent in Wine. Boil half a peck of clean sifted Barley in two quarts of Water, till one half of the liquor be consumed; let it settle, and strain the thinnest part, pour it into the cask, and stir it well, but raise not the Lees.

21. Wine tang'd of the Cask or musty. Rack it off upon the

Lees of Rich Wine of the like kind; then dry four ounces of Laurel Berries, that they may be beat to Powder, and two ounces of Steel Filings; hang these in a bag to the middle of the Cask, having first tinged the Cask you rack it into, with a Rag dipped in Brimstone, and lighted, at the end of a Stick,

22. To restore Wine decayed by over vent, or souring. Ferment it with the end of a fiat stick, till you have moved all the parts except the Lees; then pour in a pint of Rectified Aqua Vitæ, and in ten days, being close stopped, it will be tolerably restored.

23. Wines pricked to restore. Draw it off to the Lees in another Cask, upon Lees of a good bodied Wine of the same sort, then scrape a pound of Yellow Bees Wax into a pint of Aqua Vita, melt it over the fire, and dip a Rag pretty large into it; then fire it with a Brimstone Match, and hold it into the Cask, keep the air out as much as possible till it is consumed; then stop the Cask close, and the matter will be effected.

24. To hinder Wine from turning. Melt a pound of Lead into a pail of fair Water, and put it warm into the Wine Cask, stopping it close.

25. To take away the ill Scent of Wine. Stick a roller of fine Wheat-flour Dough full of Cloves, bake it well, and hang it in the Wine, within three or four inches of the bottom.

26. To meliorate Small Wine. Rack it on the Lees of a Rich Wine of the same kind, and put into a hogshead a pint of the Spirit of Clary, and a quarter of an ounce of the sweet volatile Spirit of Tartar, stop it up close, and suffer it to fret on the Lees.

27. To remedy Roping Wine. Tie a fine Lawn smoked in Brimstone to the Cane or Cock, and draw the Wine off into a New Cask, rack it well, and put in five or six ounces of Alum Powder, then stop it close, and roll it well about, so place it, and when settled, it will prove a pleasant, well tasted, and scented Wine.

28. To mend the colour of White or Rhenish Wine. Take a gallon of New Milk, put it into the Cask, and mix it well with rolling, and when it is settled, put in three or four ounces of Isinglass, with four ounces of fine scraped Loaf Sugar, then roll it pretty well again, and place it, so that in four or five days it will come to its colour in good order.

29. To make Ice in Summer to cool your Wine. Take a gallon Stone Bottle, fill it with Spring Water hot, within a pint, then put in two ounces of Refined Salt Petre, half an ounce of Florence Orris; stop it very close, and immediately let it down into a Deep Cold Well, where suffer it to remain three or four hours, and the Water in it will be frozen to Ice,

when breaking the bottle, you will have the whole lump of Ice to serve your use.

30. How to make forty sorts of changes of Ale drawn out of one barrel. Take Ale of a good body, and when it has worked well, bottle it off, but fill not the bottle within three spoonfuls, and being ripe, as you use it fill it up with the syrup of any fruit, root, flower, or herb you have by you, for that purpose; or drop in chemical oils or waters of them, or spices, and with a little shaking the whole mass will be tinctured, and taste pleasantly of what you put in; and so you may make all sorts of physical Ales with little trouble, and no incumbrance, more healthful and proper than if herbs were soaked in it, or drugs, which in the pleasant entertainment, will make your friends wonder how you came by such variety on a sudden.

31. To make Covent Garden Purging Purl. Slice White Beet Root, Briony Root, and Horse Radish, each an ounce; Coriander Seed and Senna, each two ounces; Flowers of Sage and Rosemary, each a handful; Roman Wormwood, the top, a pound; bruise them grossly, and put them into a thin canvas bag, which hang in a kilderkin of New Ale, almost to the bottom, and in three or four days it will be fit to drink, and a full pint glass moderately purges, by a breathing sweat, urine, and stool, carrying off the noxious humours, preventing diseases, enlivening the body, and corroborating the vital spirits.

32. To make Ale or other Liquor too new or sweet, stale or eager. Put into a gallon of the liquor eighteen or twenty drops of true Spirit of Salt, and it will be effected.

33. To recover Sour Ale. Calcine Oyster Shells, beat them to Powder, with a like quantity of Chalk, and put it in a thin bag into the liquor, hanging almost to the bottom, and in twenty-four hours the work will be effected.

34. To bottle Liquors well for keeping. Boil your corks, being free from spungy holes, in the Grounds of Beer, which make them tough, and swell in the Bottle; beat them in with a Mallet, and wire them down, and they will not fail your expectation.

35. To make Hypocrass the best way. Take five ounces of Aqua Vitæ, two ounces of Pepper, and two ounces of Ginger; of Cloves, and Grains of Paradise, each two ounces; Ambergrease three grains, and of Musk two grains; infuse them twenty-four hours, in a glass bottle, on pretty warm embers, and when occasion requires to use it, put a pound of Sugar into a quart of Wine or Cyder, dissolve it well, and then drop three or four drops of the infusion into it, and they will make it taste richly.

36. To make Lemonade. Scrape into Water and Sugar as

much Lemon Peel as you think is convenient, then drop in a few drops of the Essence of Sulphur, cut in some small slices of Lemon, and put in Rose Water. This is extreme cooling in hot diseases and particularly in Fevers, much comforting, and available to recovery.

37. The best way to make Butler's Ale. Take Senna and Polipodium, each four ounces; Sarsaparella, two ounces; Liquorice, two ounces; Agrimony and Maidenhair, of each a small handful; Scurvy-grass, a quarter of a peck; bruise them grossly in a stone mortar, put them into a thin canvas bag, and hang the bag in nine or ten gallons of Ale when it has well worked; and when it is three or four days old, it is ripe enough to be drawn off and bottled, or as you see fit. A pint at a time purges by sweat and urine, expelling scorbutic humours and the dropsy, removing slimy matter, gravel, and sand, prevents the stone, sweetens the blood, is good against pricking pains and the head-ach.

38. To keep Figs and Stone Fruit Sound all the year. Lay them in a large earthen pot, with a laying of their own leaves between every laying, and let them not too much crowd upon each other; then boil up Spring Water sweetened with Honey, scumming it till no more will rise; pour it in warm, that it may be an inch or two above them, stop up the vessel close, and set it in a dry place; when you use them, put them in warm Water and Sugar five or six hours, and they will, in tarts and other things, have their natural taste and lustre.

39. To keep Strawberries, Gooseberries, Currants, Raspberries, and such-like fruit, all the year. Air stone bottles well in the sun, or by the fire, and your fruit being well dried from all superfluous moisture, sprinkle them with Scraped Loaf Sugar, having first freed them from the stalks and tops, and put them into the bottles, cork them down with good corks, and tie them over to keep out the air as much as possible, and then cover the bottles in a dry place with dry sand. When you use them wash them in warm Water and Honey, and they will retain their colour and natural taste. Thus you may do by Cherries, Mulberries, Plums, &e. but let none of them be gathered till the Sun has taken the dew off them.

40. To keep all sorts of Flowers almost in their perfect lustre all the year. Take an earthen glazed pot, with a close cover, air it well in the sun, then fill it with half Spring Water and half Verjuice, and put a little Bay Salt into it, that may sprinkle over the bottom; put in your Flowers with their long stalks, half blown, the stalks downward, and let the liquor cover the rest an inch or more; close up the vessel, and set it in a warm place, where no frost may get at it. When you take them out

wash them in fair Water, and hold them before a gentle fire, and they will open and spread into their proper colours.

41. To keep Green Peas, Beans, Artichokes, Cauliflowers, &c. all the year. Boil up Spring Water and Salt, scum it till no more will arise; let it be so brackish that it will bear an egg, then put it into an earthen vessel, and put the things into it; stop it up close, and set it in a dry place. When you use them, steep them in warm Water five or six hours, and it will take out the saltuess, insomuch that they will taste very pleasantly, and keep their true colour.

42. To pickle Samphire, Barbaries, Green Grapes, Endine, Succory, Olives sliced, Turnips, or any other Roots. Boil up Water and Salt till it bear an egg, put them into it warm, lay a slate over them to keep them down, and tie the earthen pot over with an Oiled Leather, setting them in a dry place, and thus you may keep Quinces.

43. To pickle Cucumbers, Broom Buds, Mushrooms, Gilliflowers, Asparagus, and Parsley, &c. Take three parts of Vinegar and one of Water and Salt, boil them up with Dill and such spices as you fancy, till no more scum will rise, then put in the things while the pickle is warm, keep them down with a slate, and cover them close. If the pickle mothers much, boil it up once more in the year's keeping, and thus you may pickle Violets, Primroses, Cowslips, or any pleasant flowers for winter saleds or garnishing.

44. To pickle Oysters. Take the large ones, wash them well from the grit, parboil them well in their own liquor, then boil up two parts of Water and Salt, and one of Vinegar, with Pepper and Bay Leaves, a little Mace, and a few Cloves; then strain the liquor, and put it with the Oysters, in pots or barrels close stopped.

45. To recover Anchovies, Sturgeon, or Salmon, when decayed for loss of pickle, or rusty. Lay them in warm Water and Salt five or six hours, then boil up their own pickle and add new to it, scum it well, and put it warm to them close packed up, and so let them stand a month before you open them for use; for the first Bay Salt and Water is the proper pickle; for the two latter Bay Salt and Water one part, and strong Vinegar two parts.

46. To recover the lost flavour of Sweet Oil. Take a handful of the Powder of Burnt Aluin, boil it in Spring Water, put the water well scummed into the Oil, mix and stir them well toge ther, a pretty while, then let the Oil settle, and take its place on the top, so scum it off, and the ill scent will be taken away and remain in the water; and thus scouring Oil may be made tolerably sweet and fit for eating, if it be Oil of Olives.

47. To keep Fowls long, and make them tender. Have a