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

them in some pond hedged, or placed in for that purpose. _Of fatting Turkies._ For the fatting of turkies sodden barley is excellent, or sodden oats for the first fortnight, and then for another fortnight cram them in all sorts as you cram your capon, and they will be fat beyond measure. Now for their infirmities, when they are at liberty, they are so good _Physitians_ for themselves, that they will never trouble their owners; but being coopt up you must cure them as you do pullets. Their eggs are exceeding wholesome to eat, and restore nature decayed wonderfully. Having a little dry ground where they may sit and prune themselves, place two troughs, one full of barley and water, and the other full of old dried malt wherein they may feed at their pleasure. Thus doing, they will be fat in less than a month: but you must turn his walks daily. _Of nourishing and fatting Herns, Puets, Gulls, and Bitterns._ Herns are nourished for two causes, either for Noblemens sports, to make trains for the entering their hawks, or else to furnish the table at great feasts; the manner of bringing them up with the least charge, is to take them out of their nests before they can flie, and put them into a large high barn, where there is many high cross beams for them to pearch on; then to have on the flour divers square boards with rings in them, and between every board which should be two yards square, to place round shallow tubs full of water, then to the boards you shall tye great gobbits of dogs flesh, cut from the bones, according to the number which you feed, and be sure to keep the house sweet, and shift the water often, only the house must be made so, that it may rain in now and then, in which the hern will take much delight; but if you feed her for the dish, then you shall feed them with livers, and the entrals of beasts, and such like cut in great gobbits. _To feed