The accomplisht cook: or, The art & mystery of cookery

up in a firkin, and lay it in the sun, then take four or five handfuls of beans, and parch them on a fire-shovel, or pan, being cut like chesnuts to roast, put them into the vinegar as hot as you can, and stop the bung-hole with clay; but first put in a handful of rye leven, then strain a good handful of salt, and put in also; let it stand in the sun from _May_ to _August_, and then take it away. _Rose Vinegar._ Keep Roses dried, or dried Elder flowers, put them into several double glasses or stone bottles, write upon them, and set them in the sun, by the fire, or in a warm oven; when the vinegar is out, put in more flowers, put out the old, and fill them up with the vinegar again. _Pepper Vinegar._ Put whole pepper in a fine clothe, bind it up and put it in the vessel or bottle of vinegar the space of eight Days. _Vinegar for Digestion and Health._ Take eight drams of Sea-onions, a quart of vinegar, and as much pepper as onions, mint, and Juniper-berries. _To Make strong Wine Vinegar into Balls._ Take bramble berries when they are half ripe, dry them and make them into powder, with a little strong vinegar, make little balls, and dry them in the sun, and when you will use them, take wine and heat it, put in some of the ball or a whole one, and it will be turned very speedily into strong vinegar. _To make Verjuyce._ Take crabs as soon as the kernels turn black, and lay them in a heap to sweat, then pick them from stalks and rottenness; and then in a long trough with stamping beetles stamp them to mash, and make a bag of course hair-cloth as square as the press; fill it with stamped crabs, and being well pressed, put it up in a clean barrel or hogs-head. _To make Mustard divers ways._ Have good seed, pick it, and wash it in cold water, drain it, and rub it dry in a