The Greens, which are now fit for boiling, are Sprouts of Cabbages, and
young Cabbage-Plants, which every one knows how to prepare. There is also
Spinage, which is best stew'd without any Water, its own Juice being
sufficient; and we have still plenty of Lupines, that is, the flowring
Stalks of Turnips, which eat very agreeably; they should be gather'd about
the length of Asparagus, when the Tops are knotted for flowering, and the
strings in the outside of the Stalks stripp'd from them; then tie them in
Bunches, as you do Asparagus, and put them in boiling Water with some Salt,
and let them boil three or four Minutes, then lay them to drain, without
pressing, and serve them to Table as you would do Asparagus. The same way
is used in the management of Brocoli.
The middle of this Month the Cowslip is in Flower, or as some call it the
Peigle; and now is the Season to make a most pleasant Wine of the Flowers.
This Receipt is the best I have met with.
To make Peigle, or Cowslip Wine, From Mrs. _E. B._
To three Gallons of Wine, put six Pounds of fine Sugar, boil these together
half an hour, and as the Scum rises, take it off; then set the Liquor to
cool, and when it is quite cold, take a Spoonful of the best Ale-Yeast, and
beat it well with three Ounces of Syrup of Citron, or Syrup of Lemon; mix
these very well together with the Liquor; and then put into it a Pound and
three quarters of the yellow part of the Cowflip, or Peigle Flowers, which
must be cut from the Stalks a little beforehand, but no other part must be
used: let these infuse and work three days in an Earthen Vessel, cover'd
with a Cloth; then strain them, and put your Liquor into a clean dry Cask,
and let it stand to settle three Weeks or a Month before you bottle it.
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