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Index
Lemon'
cordial,
iii,
114
Lemonade,
121
Long
drink,
121
Macedoine
of
Fruit,
130
Markham,Gervase,on
thevertues
of
a
compleate
woman,
6
Marmalade,
crab-apple,
52
„
orange,
50,
51
„
quince,
51
Mead,
87-89
Meat,
pickling,
23-30
„
to
pot,
30
Medlars,
storing
of,
61
Merissah,
87
Metheglin,
87-89
Milk,
9-15
„
punch,
123
Mint
julep,
122
Mulled
ale,
122
„
claret,
123
Mushroom
catsup,
45
Mustard,
40
„
aromatic,
42
„
Dusseldorf,
42
„
Frankfort,
42
„
French,
41
„
Jesuits',
42
„
spiced,
41
„
with
horseradish,
40
Noyau,
hi
Orange
Bitters,
i i
5
„
cordial,
1
1
Paint,
to
remove
the
smell
of,
149
Pastils,
aromatic,
148
Paste,
stick-fast,
150
Peaches,
brandy,
56
Perfumes,
145-148
Pickle
for
bacon,
28
Pickling
apples,
38
„
apricots,
38
„
barberries,
38
Pickling
bean
pods,
38
„
beetroot,
38
„
cabbage,
34
„
cauliflower,
38
„
damsons,
38
„
fish,
31
„
gherkins,
36
„
meat,
23-30
„
mushrooms,
38
„
nasturtium
seeds,
37
„
onions,
38
„
peaches,
38
„
pears,
38
„
plums,^
37
„
samphire,
37
shallots,
34
„
tomatoes,
36,
37
„
vegetables,
33-39
„
walnuts,
36
Picnic,
refreshments
at,
128-136
Pigs'
cheeks,
to
cure,
28
Polish,
for
furniture,
etc.,
149
Potting
fish,
30
„
meat,
30
„
shrimps,
31
Pot-pourri,
145
Preserves,
48-56
Punch,
123,
124
Purl,
124
Raspberry
Vinegar,
125
Rice
jelly,
142
Rosemary
water,
96
Rum
shrub,
1
1
Sandwiches,
128-132
Sauce,
anchovy,
47
„
piquant,
46,
47
Sauerkraut,
38
Salad
dressing,
47
Saratoga
cobbler,
125
Sausages,
to
cook,
26
,,
to
make,
25
Scent-bags,
146
Shandy-gafF,
125
Sherbet,
125