_Being fresh gathered, cleans'd_, &c. _and cut in Pieces, stew them
in Water and Salt; and being taken forth, dry them with a Cloth: Then
putting them into an Earth-Glazed Pot, set them into the Oven after the
Bread is drawn: Repeat this till they are perfectly dry; and reserve
them in Papers to crumble into what Sauce you please. For the rest,
see_ Pickle.


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_.


9. Beans. _Take such as are fresh, young, and approaching their full
Growth. Put them into a strong Brine of White-Wine Vinegar and Salt able
to bear an Egg. Cover them very close, and so will they be preserved
twelve Months: But a Month before you use them, take out what Quantity
you think sufficient for your spending a quarter of a Year (for so long
the second Pickle will keep them sound) and boil them in a Skillet of
fresh Water, till they begin to look green, as they soon will do. Then
placing them one by one, (to drain upon a clean course Napkin) range
them Row by Row in a_ Jarr, _and cover them with Vinegar, and what Spice
you please; some Weight being laid upon them to keep them under the
Pickle. Thus you may preserve French-Beans_, Harico's, &c. _the whole
Year about_.


10. Broom-Buds _and_ Pods. _Make a strong Pickle, as above; stir it very
well, till the Salt be quite dissolved, clearing off the Dregs and Scum.
The next Day pour it from the Bottom; and having rubbed the Buds dry pot
them up in a Pickle-Glass, which should be frequently shaken, till they
sink under it, and keep it well stopt and covered_.

_Thus may you-pickle any other_ Buds. _Or as follows:_


11. _Of_ Elder. _Take the largest_ Buds, _and boil them in a Skillet
with Salt and Water, sufficient only to scald them; and so (being taken
off the Fire) let them remain covered till Green; and then pot them with
Vinegar and Salt, which has had one Boil up to cleanse it_.


12. Collyflowers. _Boil them till they fall in Pieces: Then with some of
the Stalk, and worst of the Flower, boil it in a part of the Liquor till
pretty strong: Then being taken off, strain it; and when settled, clear
it from the Bottom. Then with_ Dill, _Gross Pepper, a pretty Quantity of
Salt, when cold, add as much Vinegar as will make it sharp, and pour all
upon the_ Collyflower; _and so as to keep them from touching one
another; which is prevented by putting Paper close to them_.

Cornelians _are pickled like_ Olives.


13. Cowslips. _Pick very clean; to each Pound of Flowers allow about one
Pound of Loaf Sugar, and one Pint of White-Wine Vinegar, which boil to a
Syrup, and cover it scalding-hot. Thus you may pickle_ Clove-gillyflowers,
Elder, _and other Flowers, which being eaten alone, make a very agreeable
Salletine_.


14. Cucumbers. _Take the_ Gorkems, _or smaller_ Cucumbers; _put them
into_ Rape-Vinegar, _and boyl, and cover them so close, as none of the
Vapour may issue forth; and also let them stand till the next day: Then
boil them in fresh White-Wine Vinegar, with large Mace, Nutmeg, Ginger,
white Pepper, and a little Salt, (according to discretion) straining the
former Liquor from the_ Cucumbers; _and so place them in a Jarr, or wide
mouthed Glass, laying a litle Dill and Fennel between each Rank; and
covering all with the fresh scalding-hot Pickle, keep all close, and
repeat it daily, till you find them sufficiently green_.

_In the same sort_ Cucumbers _of the largest size, being peel'd and cut
into thin Slices, are very delicate_.


Another.


_Wiping them clean, put them in a very strong Brine of Water and Salt,
to soak two or three Hours or longer, if you see Cause: Then range
them in the_ Jarr _or_ Barrellet _with Herbs and Spice as usual; and
cover them with hot Liquor made of two parts Beer-Vinegar, and one of
White-Wine Vinegar: Let all be very well closed. A Fortnight after scald
the Pickle again, and repeat it, as above: Thus they will keep longer,
and from being so soon sharp, eat crimp and well tasted, tho' not
altogether so green. You may add a Walnut-Leaf, Hysop, Costmary_, &c.
_and as some do, strow on them a little Powder of_ Roch-Allom, _which
makes them firm and eatable within a Month or six Weeks after_.


Mango _of_ Cucumbers.


_Take the biggest_ Cucumbers _(and most of the_ Mango _size) that look
green: Open them on the Top or Side; and scooping out the Seeds, supply
their Place with a small Clove of Garlick, or some_ Roccombo _Seeds.
Then put them into an Earthen Glazed_ Jarr, _or wide-mouth'd Glass, with
as much White-Wine Vinegar as will cover them. Boil them in the Vinegar
with Pepper, Cloves, Mace, &c. and when off the Fire, as much Salt as
will make a gentle Brine; and so pour all boyling-hot on the_ Cucumbers,
_covering them close till the next Day. Then put them with a little
Dill, and Pickle into a large Skillet; and giving them a Boyl or two,
return them into the Vessel again: And when all is cold, add a good
Spoonful of the best_ Mustard, _keeping it from the Air, and so have you
an excellent_ Mango. _When you have occasion to take any out, make use
of a Spoon, and not your Fingers_.

Elder. _See_ Buds.

Flowers. _See_ Cowslips, _and for other_ Flowers.


15. Limon. _Take Slices of the thick Rind Limon, Boil and shift them in
several Waters, till they are pretty tender: Then drain and wipe them
dry with a clean Cloth; and make a Pickle with a little White-Wine
Vinegar, one part to two of fair Water, and a little Sugar, carefully
scum'd. When all is cold, pour it on the peel'd Rind, and cover it all
close in a convenient Glass Jarr. Some make a Syrup of Vinegar,
White-Wine and Sugar not too thick, and pour it on hot_.


16. Melon. _The abortive and after-Fruit of Melons being pickled as_
Cucumber, _make an excellent Sallet_.


17. Mushrom. _Take a Quart of the best White-Wine Vinegar; as much of
White-Wine, Cloves, Mace, Nutmeg a pretty Quantity, beaten together: Let
the Spice boil therein to the Consumption of half; then taken off, and
being cold, pour the Liquour on the_ Mushroms; _but leave out the boiled
Spice, and cast in of the same sort of Spice whole, the Nutmeg only slit
in Quarters, with some Limon-Peel, white Pepper; and if you please a
whole raw Onion, which take out again when it begins to perish_.


Another.


_The_ Mushroms _peel'd_, &c. _throw them into Water, and then into
a Sauce-Pan, with some long Pepper, Cloves, Mace, a quarter'd Nutmeg,
with an Onion, Shallot, or Roccombo-Seed, and a little Salt. Let them
all boil a quarter of an hour on a very quick Fire: Then take out
and cold, with a pretty Quantity of the former Spice, boil them in some
White-Wine; which (being cold) cast upon the_ Mushroms, _and fill up
the Pot with the best White-Wine, a Bay-Leaf or two, and an Handful of
Salt: Then cover them with the Liquor; and if for long keeping, pour
Sallet-Oil over all, tho' they will be preserved a Year without it_.

_They are sometimes boil'd in Salt and Water, with some Milk, and laying
them in the Colender to drain, till cold, and wiped dry, cast them into
the Pickle with the White-Wine, Vinegar and Salt, grated Nutmeg, Ginger
bruised, Cloves, Mace, white Pepper and Limon-Peel; pour the Liquor on
them cold without boiling_.


18. Nasturtium Indicum. _Gather the Buds before they open to flower; lay
them in the Shade three or four Hours, and putting them into an Earthen
Glazed Vessel, pour good Vinegar on them, and cover it with a Board.
Thus letting it stand for eight or ten Days: Then being taken out, and
gently press'd, cast them into fresh Vinegar, and let them so remain as
long as before. Repeat this a third time, and Barrel them up with
Vinegar and a little Salt_.

Orange. _See_ Limon.


20. Potato. _The small green Fruit (when about the size of the Wild
Cherry) being pickled, is an agreeable Sallet. But the Root being
roasted under the Embers, or otherwise, open'd with a Knife, the Pulp
is butter'd in the Skin, of which it will take up a good Quantity, and
is seasoned with a little Salt and Pepper. Some eat them with Sugar
together in the Skin, which has a pleasant Crimpness. They are also
stew'd and bak'd in Pyes_, &c.


21. Purselan. _Lay the Stalks in an Earthen Pan; then cover them with
Beer-Vinegar and Water, keeping them down with a competent Weight to
imbibe, three Days: Being taken out, put them into a Pot with as much
White-Wine Vinegar as will cover them again; and close the Lid with
Paste to keep in the Steam: Then set them on the Fire for three or four
Hours, often shaking and stirring them: Then open the Cover, and turn
and remove those Stalks which lie at the Bottom, to the Top, and boil
them as before, till they are all of a Colour. When all is cold, pot
them with fresh White-Wine Vinegar, and so you may preserve them the
whole Year round_.


22. Radish. _The Seed-Pods of this Root being pickl'd, are a pretty
Sallet_.


23. Sampier. _Let it be gathered about_ Michaelmas _(or the Spring) and
put two or three hours into a Brine of Water and Salt; then into a clean
Tin'd Brass Pot, with three parts of strong White-Wine Vinegar, and one
part of Water and Salt, or as much as will cover the_ Sampier, _keeping
the Vapour from issuing out, by pasting down the Pot-lid, and so hang
it over the Fire for half an Hour only. Being taken off, let it remain
covered till it be cold; and then put it up into small Barrels or Jars,
with the Liquor, and some fresh Vinegar, Water and Salt; and thus it
will keep very green. If you be near the Sea, that Water will supply the
place of Brine. This is the_ Dover _Receit_.


24. Walnuts. _Gather the Nuts young, before they begin to harden, but
not before the Kernel is pretty white: Steep them in as much Water as
will more than cover them. Then set them on the Fire, and when the water
boils, and grows black, pour it off, and supply it with fresh, boiling
it as before, and continuing to shift it till it become clear, and the_
Nuts _pretty tender: Then let them be put into clean Spring Water for
two Days, changing it as before with fresh, two or three times within
this space: Then lay them to drain, and dry on a clean course Cloth,
and put them up in a Glass Jar, with a few Walnut Leaves, Dill, Cloves,
Pepper, whole Mace and Salt; strowing them under every Layer of Nuts,
till the Vessel be three quarters full; and lastly, replenishing it with
the best Vinegar, keep it well covered; and so they will be fit to spend
within three Months_.


To make a _Mango_ with them.


_The green Nuts prepared as before, cover the Bottom of the Jar with
some Dill, an Handful of Bay-Salt_, &c. _and then a Bed of Nuts;
and so_ stratum _upon_ stratum, _as above, adding to the Spice some_
Roccombo-Seeds; _and filling the rest of the Jar with the best
White-Wine Vinegar, mingled with the best Mustard; and to let them
remain close covered, during two or three Months time: And thus have you
a more agreeable_ Mango _than what is brought us from abroad; which you
may use in any Sauce, and is of it self a rich Condiment_.


_Thus far_ Pickles.


25. Potage Maigre. _Take four Quarts of Spring-Water, two or three
Onions stuck with some Cloves, two or three Slices of Limon Peel, Salt,
whole white Pepper, Mace, a Raze or two of Ginger, tied up in a fine
Cloth (Lawn or Tiffany) and make all boil for half an Hour; Then having
Spinage, Sorrel, white Beet-Chard, a little Cabbage, a few small Tops of
Cives, wash'd and pick'd clean, shred them well, and cast them into the
Liquor, with a Pint of blue Pease boil'd soft and strain'd, with a Bunch
of sweet Herbs, the Top and Bottom of a_ French Roll; _and so suffer it
to boil during three Hours; and then dish it with another small_ French
Roll, _and Slices about the Dish: Some cut Bread in slices, and frying
them brown (being dried) put them into the Pottage just as it is going
to be eaten_.

_The same Herbs, clean wash'd, broken and pulled asunder only, being put
in a close cover'd Pipkin, without any other Water or Liquor, will stew
in their own Juice and Moisture. Some add an whole Onion, which after a
while should be taken out, remembring to season it with Salt and Spice,
and serve it up with Bread and a Piece of fresh Butter_.


26. Pudding _of_ Carrot. _Pare off some of the Crust of Manchet-Bread,
and grate of half as much of the rest as there is of the Root, which
must also be grated: Then take half a Pint of fresh Cream or New Milk,
half a Pound of fresh Butter, six new laid Eggs (taking out three of the
Whites) mash and mingle them well with the Cream and Butter: Then put
in the grated Bread and Carrot, with near half a Pound of Sugar; and a
little Salt; some grated Nutmeg and beaten Spice; and pour all into a
convenient Dish or Pan, butter'd, to keep the Ingredients from sticking
and burning; set it in a quick Oven for about an Hour, and so have you
a Composition for any_ Root-Pudding.


27. Penny-royal. _The Cream, Eggs, Spice_, &c. _as above, but not so
much Sugar and Salt: Take a pretty Quantity of Peny-royal and Marigold
flower_, &c. _very well shred, and mingle with the Cream, Eggs_, &c.
_four spoonfuls of Sack; half a Pint more of Cream, and almost a Pound
of Beef-Suet chopt very small, the Gratings of a Two-penny Loaf, and
stirring all well together, put it into a Bag flower'd and tie it fast.
It will be boil'd within an Hour: Or may be baked in the Pan like the_
Carrot-Pudding. _The sauce is for both, a little Rose-water, less
Vinegar, with Butter beaten together and poured on it sweetned with the
Sugar Caster_.

_Of this Plant discreetly dried, is made a most wholsom and excellent
Tea_.


28. _Of_ Spinage. _Take a sufficient Quantity of_ Spinach, _stamp and
strain out the Juice; put to it grated Manchet, the Yolk of as many Eggs
as in the former Composition of the_ Carrot-Pudding; _some Marrow shred
small, Nutmeg, Sugar, some Corinths, (if you please) a few Carroways,
Rose, or Orange-flower Water (as you best like) to make it grateful.
Mingle all with a little boiled Cream; and set the Dish or Pan in the
Oven, with a Garnish of Puff-Paste. It will require but very moderate
Baking. Thus have you Receits for_ Herb Puddings.


29. Skirret-Milk _Is made by boiling the Roots tender, and the Pulp
strained out, put into Cream or new Milk boiled, with three or four
Yolks of Eggs, Sugar, large Mace and other Spice_, &c. _And thus is
composed any other Root-Milk_. _See_ Acetar. p. 42.


30. Tansie. _Take the Gratings or Slices of three Naples-Biscuits, put
them into half a Pint of Cream; with twelve fresh Eggs, four of the
Whites cast out, strain the rest, and break them with two Spoonfuls of
Rose-water, a little Salt and Sugar, half a grated Nutmeg: And when
ready for the Pan, put almost a Pint of the Juice of Spinach, Cleaver,
Beets, Corn-Sallet, Green Corn, Violet, or Primrose tender Leaves,
(for of any of these you may take your choice) with a very small Sprig
of Tansie, and let it be fried so as to look green in the Dish, with a
Strew of Sugar and store of the Juice of Orange: some affect to have
it fryed a little brown and crisp_.


31. Tart _of_ Herbs. _An_ Herb-Tart _is made thus: Boil fresh Cream or
Milk, with a little grated Bread or_ Naples-Biscuit _(which is better)
to thicken it; a pretty Quantity of Chervile, Spinach, Beete (or what
other Herb you please) being first par-boil'd and chop'd. Then add_
Macaron, _or Almonds beaten to a Paste, a little sweet Butter, the Yolk
of five Eggs, three of the Whites rejected. To these some add Corinths
plump'd in Milk, or boil'd therein, Sugar, Spice at Discretion, and
stirring it all together over the Fire, bake it in the Tart-Pan_.


32. Thistle. _Take the long Stalks of the middle Leaf of the_
Milky-Thistle, _about_ May, _when they are young and tender: wash and
scrape them, and boil them in Water, with a little Salt, till they are
very soft, and so let them lie to drain. They are eaten with fresh
Butter melted not too thin, and is a delicate and wholsome Dish. Other
Stalks of the same kind may so be treated, as the_ Bur, _being tender
and disarmed of its Prickles_, &c.


33. Trufles, _and other_ Tubers, _and_ Boleti, _are roasted whole in
the_ Embers; _then slic'd and stew'd in strong Broth with Spice_, &c.
_as_ Mushroms _are. Vide_ Acetar. p. 28.


34. Turnep. _Take their Stalks (when they begin to run up to seed) as
far as they will easily break downwards: Peel and tie them in Bundles.
Then boiling them as they do_ Sparagus, _are to be eaten with melted
Butter. Lastly_,


35. Minc'd, _or_ Sallet-all-sorts.

_Take Almonds blanch'd in cold Water, cut them round and thin, and
so leave them in the_ _Water; Then have pickl'd Cucumbers, Olives,
Cornelians, Capers, Berberries, Red-Beet, Buds of_ Nasturtium, _Broom_,
&c. _Purslan-stalk, Sampier, Ash-Keys, Walnuts, Mushrooms (and almost
of all the pickl'd Furniture) with Raisins of the Sun ston'd, Citron
and Orange-Peel, Corinths (well cleansed and dried)_ &c. _mince them
severally (except the Corinths) or all together; and strew them over
with any Candy'd Flowers, and so dispose of them in the same Dish both
mixt, and by themselves. To these add roasted_ Maroons, Pistachios,
Pine-Kernels, _and of Almonds four times as much as of the rest, with
some Rose-water. Here also come in the Pickled Flowers and Vinegar in
little_ China _Dishes. And thus have you an Universal_ Winter-Sallet,
_or an_ All sort _in Compendium, fitted for a City Feast, and
distinguished from the_ Grand-Sallet: _which shou'd consist of the Green
blanch'd and unpickled, under a stately_ Pennash _of_ Sellery, _adorn'd
with Buds and Flowers_.


_And thus have we presented you a Taste of our_ English Garden
Housewifry _in the matter of_ Sallets: _And though some of them may be
Vulgar, (as are most of the best things;) Yet she was willing to impart
them, to shew the Plenty, Riches and Variety of the_ Sallet-Garden:
_And to justifie what has been asserted of the Possibility of living
(not unhappily) on_ Herbs _and_ Plants, _according to_ Original _and_
Divine Institution, _improved by Time and long Experience. And if we have
admitted_ Mushroms _among the rest (contrary to our Intention, and for
Reasons given_, Acet. p. 43.) _since many will by no means abandon them,
we have endeavoured to preserve them from those pernicious Effects which
are attributed to, and really in them: We cannot tell indeed whether
they were so treated and accommodated for the most Luxurious of the_
Cæsarean Tables, _when that Monarchy was in its highest Strain of_
Epicurism, _and ingross'd this_ Haugout _for their second Course; whilst
this we know, that 'tis but what_ Nature _affords all her Vagabonds
under every Hedge_.

_And now, that our_ Sallets _may not want a Glass of generous Wine of
the same Growth with the rest of the Garden to recommend it, let us have
your Opinion of the following_.


Cowslip-Wine. _To every Gallon of Water put two Pounds of_ Sugar; _boil
it an Hour, and set it to cool: Then spread a good brown_ Toast _on both
Sides with Yeast: But before you make use of it, beat some Syrup of_
Citron _with it, an Ounce and half of Syrup to each Gallon of Liquor:
Then put in the_ Toast _whilst hot, to assist its_ Fermentation, _which
will cease in two Days; during which time cast in the_ Cowslip-Flowers
_(a little bruised, but not much stamp'd) to the Quantity of half a
Bushel to ten Gallons (or rather three Pecks) four_ Limons _slic'd, with
the Rinds and all. Lastly, one Pottle of_ White _or_ Rhenish Wine; _and
then after two Days, tun it up in a sweet Cask. Some leave out all the
Syrup_.

_And here, before we conclude, since there is nothing of more constant
Use than good Vinegar; or that has so near an Affinity to all our_
Acetaria, _we think it not amiss to add the following (much approved)
Receit_.

Vinegar. _To every Gallon of Spring Water let there be allowed three
Pounds of_ Malaga-Raisins: _Put them in an Earthen Jarr, and place them
where they may have the hottest Sun, from_ May till Michaelmas: _Then
pressing them well, Tun the Liquor up in a very strong Iron-Hooped
Vessel to prevent its bursting. It will appear very thick and muddy when
newly press'd, but will refine in the Vessel, and be as clear as Wine.
Thus let it remain untouched for three Months, before it be drawn off,
and it will prove Excellent_ Vinegar.

Butter. Butter _being likewise so frequent and necessary an Ingredient
to divers of the foregoing_ Appendants: _It should be carefully melted,
that it turn not to an Oil; which is prevented by melting it leisurely,
with a little fair Water at the Bottom of the Dish or Pan; and by
continual shaking and stirring, kept from boiling or over-heating, which
makes it rank_.

_Other rare and exquisite_ Liquors _and Teas (Products of our_ Gardens
_only) we might super-add, which we leave to our_ Lady Housewives,
_whose Province indeed all this while it is_.


_THE END_


*       *       *       *       *




The Table


_Abstemious Persons who eat no Flesh, nor were under Vows_, 104

Abstersives, 42

ACETARIA, _Criticisms on the Word, how they differ from Olera, &c._, 1

Achilles, 77

Acids, 63

Adam _and_ Eve _lived on Vegetables and Plants_, 94

Africans _eat_ Capsicum Indicum, 34

_Aged Persons_, 44;
_Sallet-Eaters_, 80

_Agues_, 81

_Air_, 80

Alliaria, 19

_Ale_, 15

Alleluja, 47

Alexanders, 5

Allium, 18

_Altar dedicated to Lettuce_, 21

Anagallis, 9

Annæus Serenus _poisoned by Mushroms_, 27

_Anatomy, Comparative_, 90

Antecoenia, 74

Antediluvians _eat no Flesh for_ 2000 _years_, 80

Aparine, 12

_Aperitives_, 10

_Appetite_, 21;
_How to subdue_, 98

Apician _Luxury_, 103

Apium, 35;
Italicum, 41

_Aromatics_, 13

_Artichoaks_, 5

Arum Theophrasti, 48

Ascalonia, 41

Ascetics, 106

_Asparagus_, 43;
_preferable to the_ Dutch, 43;
_how to cover in Winter without Dung_, 87

Asphodel, 23

_Astringents_, 9

_Asthmatical_, 31

Assa foetida, 52

Atriplex, 32

Augustus, 21

_Autumn_, 71


B.

Barlæus's _Description Poetic of a Sallet Collation_, 113

_Basil_, 7

_Baulm_, 7

_Beere_, 15

_Beet_, 7, 79

_Benzoin_, 51

_Bile_, 36

_Blite_, 8

_Blood to purifie_, 8;
_Eating it prohibited_, 100

Boletus, 26

_Books of_ Botany, 54;
_to be read with caution where they write of Edule Plants_, ib.

_Borrage_, 8

_Bowels_, 58

_Brain_, 7, 38

Bramins, 97

Brandy _and Exotic Liquors pernicious_, 93

_Bread and Sallet sufficient for Life_, 2;
_Made of Turnips_, 46

_Breast_, 19

Broccoli, 10

_Brook lime_, 9

_Broth_, 19

_Brute Animals much healthier than Men, why_, 91

_Buds_, 9

_Buglos_, 9