Mix all these together,
and stir them in an Iron Pan, over the Fire, till they are pretty hot, and
then rub your Ham with it. Turn your Ham often, and let it lie three Weeks;
then dry it in a Chimney with Deal Saw-Dust.
To make artificial _Anchovies._ From Mr. _James Randolph_ of _Richmond._
About _February_ you will find, in the River of _Thames_, a large quantity
of Bleak, or in _August_ a much larger parcel in Shoals. These Fish are
soft, tender, and oily, and much better than Sprats to make any imitation
of Anchovies from. Take these, and clean them, and cut off their Heads, and
lay them in an earthen glazed Pan, with a Layer of Bay-Salt under them, and
another over, a single Row of them; then lay a fresh row of Fish, and
Bay-Salt over that; and so continue the same _Stratum super Stratum_, till
the Vessel is full, and in a Month you may use them, and afterwards put
Vinegar to them. But they will be like Anchovies without Vinegar, only the
Vinegar will keep them. Turn them often the first Fortnight.
_Apple-Dumplings_ in an extraordinary way. From Mrs. _Johnson._
Take Golden-Rennets ripe, pare them, and take out their Cores; then cut the
Apples into small pieces, and with a large Grater, grate in a Quince, when
it has been pared and cored: for if you was to slice in a Quince, to your
Apples, in large pieces, the Quince would not be boil'd equally with the
Apples; for the Quince is of a tough Nature, and will not boil under twice
the time that the Apples will: therefore to grate them, will be enough to
give their flavour to the Apple, and make all enough at one time.
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