The Complete Confectioner (1800)/Table of Contents

by Hannah Glasse and Maria Wilson

CONTENTS.

SUGARS.
PAGE
To clarify Sugar		1
To boil Sugar to the Degree called Smooth		2
Blown Sugar		ib.
Feathered Sugar		3
Crackled Sugar		ib.
Carmel Sugar		ib.

 

PRESERVES.
To preserve Seville Oranges liquid, as also Lemons		4
To preserve— — — Pears		5
To preserve— — — moist Ananas, or Pine Apples		6
To preserve— — — Oranges with Marmalade in them, and Lemons		ib.
To preserve— — — green Oranges		7
The Dutchess of Cleveland's Receipt for preserving Lemons, Oranges, and Citrons		8
How to take out the Seeds		ib.
To preserve Green Gages		ib.
To preserve— — — Cucumbers		9
To preserve— — — green Almonds		10
To preserve— — — white Citrons		11
To preserve— — — Orange Flowers		ib.
To preserve— — — Cochineal		12
To preserve— — — Golden Pippins in Jelly		ib.
To preserve— — — Pippins for present Eating		13
To preserve — — — Barberries		13
To preserve— — — Barberries in Bunches		ib.
To preserve— — — Angelica in Knots		14
To preserve— — — Angelica in Sticks		ib.
To preserve— — — Ringoe Root		15
To preserve— — — Sweet Marjorum		ib.
To preserve— — — Quinces white		ib.
To preserve— — — Quinces white or red		ib.
To preserve— — — Apricots green		16
To preserve— — — Apricots whole		ib.
To preserve— — — Apricots Chips		17
To preserve— — — Apricots in Jelly		18
To preserve— — — green Codlings to keep all the Year		ib.
To preserve— — — green Pease		19
To preserve— — — Nectarines		ib.
To preserve— — — Peaches whole		20
To preserve— — — Peaches Chips		ib.
To preserve— — — Peaches in Brandy		21
To preserve— — — Violet Plumbs		ib.
To preserve— — — green Amber–Plumbs		ib.
To preserve— — — Fruit green		22
To preserve— — — green Orange Plumbs		ib.
To preserve— — — the green Mogul Plumb		24
To preserve— — — the green admirable Plumb		ib.
To preserve— — — yellow Amber Plumbs		25
To preserve— — — green Figs		ib.
To preserve— — — ripe Figs		26
To preserve— — — Raspberries		ib.
To preserve Raspberries— — —		ib.
To preserve— — — green Grapes		27
To preserve— — — Grapes in Clusters, with one Leaf when you gather them		28
To preserve— — — another Way		ib.
To preserve — — — Mulberries whole		28
To preserve Mulberries— — — dry		29
To preserve— — — Walnuts white		ib.
To preserve Walnuts— — — black		30
To preserve Walnuts black— — —		ib.
To preserve— — — Walnuts green		31
To preserve— — — Garlick		ib.
To preserve— — — green Almonds		ib.
To preserve— — — Almonds dry		32
To preserve— — — Cherries liquid		33
To preserve Cherries— — — dry		ib.
To preserve Cherries— — — with the Leaves and Stalks green		34
To preserve Cherries— — — in Jelly (Mrs. Smith's Way)		ib.
To preserve Cherries— — — the French Way		35
To preserve Cherries— — — a cheap Way		ib.
To preserve— — — Gooseberries green		ib.
To preserve Gooseberries— — — white		36
To preserve Gooseberries— — — whole without stoning		ib.
To preserve Gooseberries— — — dry		37
To preserve— — — Gooseberries, Damsons, or Plumbs		38
To preserve— — — Currants for Tarts		ib.
To preserve Currants— — — in Jelly		ib.
To preserve Currants— — — in Bunches		39
To preserve Currants— — — in Bunches dry		ib.
To preserve— — — or dry Samphire		40
To preserve— — — Hops with Gooseberries		ib.
To preserve— — — Damsons or Bullace		41
To preserve— — — Beet Roots		ib.
To preserve— — — Apples red all the Year		ib.
To dry Golden Pippins		42
To preserve— — — Apples or Pears		43
To preserve— — — green Codlings		ib.
To preserve— — — Angelica in Knots		ib.
To parch Almonds		43
To dry Barberries		ib.
To keep Fruit for Tarts all the Year		44
To keep— — — Grapes, Gooseberries, Apricots, Peaches, Nectarines, Cherries, Currants, and Plumbs, the whole Year		ib.
To keep— — — Figs and Stone Fruit sound and fit for Use the whole Year		45
To keep— — — Grapes on the Tree, or when pulled off the Tree		ib.
To keep— — — Walnuts or Filberts, all the Year		46
To keep— — — all Sorts of Flowers		ib.
To dry Artichokes red		ib.
To keep Walnuts all the Year		ib.
To keep— — — Kidney Beans		47

 

FRUIT PASTES, &c.
To make Angelica Paste		47
To make— — — Apricot Paste		ib.
To make Apricot Paste— — —		48
To make— — — Paste of green Apricots		49
To make— — — Cherry Paste		ib.
To make— — — Gooseberry Paste		ib.
To make— — — Currant Paste		50
To make— — — Orange Flower Paste		ib.
To make— — — Quince Paste		51
To make— — — red Quince Paste		ib.
To make— — — Plumb Paste		ib.
To make— — — Peach Paste		52
To make— — — Lemon and Citron Paste		ib.
To make— — — Apple Paste		ib.
To make— — — fine Puff Paste		53
To make— — — fine Paste for Tarts		ib.
To make— — — Paste for Pattipans		ib.
To make— — — Paste for a Pasty		54
To make— — — Spun Paste		54
To make— — — Royal Paste		ib.
To make— — — Queen Paste		55
To make— — — Paste Spanish Fashion		ib.
To make— — — Rice Paste		ib.
To make— — — Paste for a standing Crust		ib.

 

BOMBOONS, PASTILS, &c.
To make Nut Boomboons		56
To make— — — Lemon or Orange Bomboons		ib.
To make— — — Bitter Almond Bomboons		57
To make— — — Coffee-Cream Bomboons		ib.
To make— — — Orange-Flower Bomboons		58
To make— — — pralined Almonds		ib.
To make pralined— — — Nuts		ib.
To make pralined— — — Pistachio Nuts		59
To make pralined— — — Orange Peel		ib.
To make— — — fresh Orange Flower pralined		60
To make— — — Lemon Pastils		ib.
To make— — — Chocolate Pastils		60
To make— — — Raspberry Pastils		ib.
To make Raspberry Pastils— — —		62
To make— — — Currant Pastils		ib.
To make— — — Coffee Pastils		ib.
To make— — — Orange Pastils		ib.
To make— — — Barberry Pastils		63
To make— — — Ratafia Pastils, either of Apricot Kernels, or half bitter and half sweet Almonds		ib.

 

CONSERVES.
To make Violet Conserve		64
To make— — — Lemon and Orange Conserve		ib.
To make— — — white Lemon Conserve		64
To make— — — Pomegranate Conserve		65
To make— — — Conserve of Hips		ib.
To make Conserve— — — of Red Roses		ib.
To make Conserve— — — of Orange Peel		ib.
To make Conserve— — — of Quinces		66
To make Conserve— — — of Red Roses, or any other Flowers		ib.
To make Conserve— — — of Cherries		ib.

 

COMPOTES.
To make a Compote of Apples		67
To make a Compote— — — of Oranges		ib.
To make a Compote— — — of Pears		68
To make a Compote— — — of Apricots		ib.
To make a Compote— — — of green Apricots		ib.
To make a Compote— — — of green Gages		69
To make a Compote— — — of Quinces		70
To make a Compote— — — of Cherries		ib.
To make a Compote— — — of Boomchretien Pears		ib.
To make a Compote— — — of baked Wardens		71

 

FRUIT ICES, CREAM ICES, &c.
To Ice Currants		ib.
To make Orange and Lemon Ices		ib.
The Method of Icing all sorts of liquid Compositions		72
The Method— — — of moulding Ices in all Sorts of Fruits		73
To make Apricot Ices		74
To make— — — Peach Ices		ib.
To make— — — Currant Ices		ib.
To make— — — Raspberry Ices		75
To make— — — Pear Ices		ib.
To make— — — Cedra Ices		ib.
To make— — — Muscadine Ices		76
To make— — — Anana or Pine Apple Ice		ib.
To make— — — Barberry Ices		77
To make— — — Grape Ices		ib.
To make— — — Ices of Violets, Jessamines, or Orange Flowers		ib.
To make— — — Ices with preserved Fruit		78
To make— — — Pistachio Nut Cream Ices		ib.
To make— — — Chocolate Cream Ices		79
To make— — — Coffee Cream Ices		ib.
To make— — — Anana or Pine Apple Cream Ices		80
To make— — — white Coffee Cream Ices		ib.
To make— — — Strawberry Cream Ices		ib.
To make— — — Apricot Cream Ices		ib.
To make— — — Currant Cream Ices		ib.
Observations on Ices made with ripe Fruits		81
To make brown Bread Cream Ices		ib.
To make— — — Royal Cream Ices		82
To make— — — Tea Cream Ices		ib.

 

MARMALADES.
To make Orange and Lemon Marmalade		ib.
To make— — — Apricot Marmalade		83
To make Apricot Marmalade— — —		ib.
To make— — — Peach Marmalade		84
To make— — — Raspberry Marmalade		ib.
To make— — — Orange Flower Marmalade		ib..
To make— — — red Quince Marmalade		85
To make— — — white Quince Marmalade		ib.
To make— — — transparent Marmalade		86
To make— — — Apple Marmalade		ib.

 

JELLIES, JAMS, &c.
To make Orange Flowers into Jelly		87
To make— — — Quince Jelly		ib.
To make— — — Apricot Jelly		ib.
To put Peach Chips in Jelly		88
To put— — — Bell Grapes in Jelly		ib.
To make Currant Jelly		89
To make— — — white Currant Jelly		ib.
To make white Currant Jelly— — —		ib.
To make— — — black Currant Jelly		90
To make— — — Calves Foot Jelly		ib.
To make— — — Apple Jelly		ib.
To make— — — Raspberry Jelly		91
To make— — — Orange Jelly		ib.
To make— — — Hartshorn Jelly		ib..
To make Hartshorn Jelly— — —		92
To make— — — Isinglass Jelly		ib.
To make— — — Jelly for Moulds		ib.
To make— — — green Melon Jelly		93
To put Fruit in Jelly		94
To make Apricot Jam		ib.
To make Apricot Jam— — —		ib.
To make— — — Raspberry Jam		95
To make Raspberry Jam— — —		ib.
To make— — — a fine Raspberry Jam		ib.
To make a fine Raspberry Jam— — —		96
To make— — — Cherry Jam		ib.
To make Cherry Jam— — —		ib.
To make— — — Strawberry Jam		97
To make— — — black Currant Jam		ib.
To make— — — Gooseberry Jam		ib.
To make Gooseberry Jam— — —		98

 

CAKES, PUFFS, BISCUITS, &c.
To make Orange Cakes		99
To make Orange Cakes— — —		100
To make— — — Orange clear Cakes		ib.
To make Lemon Cakes		101
To make Lemon Cakes— — —		ibid
To make— — — Gooseberry clear Cakes		ibid
To make— — — Raspberry Cakes		102
To make Raspberry— — — clear Cakes		ibid
To make Raspberry clear Cakes— — —		103
To make Raspberry— — — Biscuits		104
To make— — — a Bride Cake		ibid
To make a Bride Cake— — —		105
To make— — — Almond Icing for the Bride Cake		106
To make— — — Pomegranate clear Cakes		ibid
To make— — — Apricot Cakes		ibid
To make Apricot— — — clear Cakes		ibid
To make— — — clear Cakes of white Pear Plumbs		107
To make— — — Almond Cakes or Figures		ibid
To make Almond Cakes or Figures— — —		ibid
To make— — — Almond Loaves		108
To make— — — little candied Cakes		ibid
To make— — — a great rich Cake		ibid
To make a great rich Cake— — —		109
To make— — — a Plumb Cake		110
To make— — — Icing for the Cake		111
To make Icing for the Cake— — —		112
To make— — — a very fine rich Plumb Cake		ibid
To make— — — an ordinary Plumb Cake		113
To make— — — a pound Seed Cake		ibid
To make— — — another Seed Cake		114
To make— — — a rich Seed Cake		ibid
To make— — — little Currant and Seed Cakes		115
To make— — — Liquorice Cakes		ibid
To make— — — Nun's Cakes		116
To make— — — Saffron Cakes		ibid
To make— — — a rich Yeast Cake		117
To make little Queen Cakes		117
To make little Queen Cakes— — —		118
To make— — — Marlborough Cakes		ibid
To make— — — Uxbridge Cakes		ibid
To make— — — Pepper Cakes		ibid
To make— — — Maudling Cakes		119
To make— — — Caraway Cakes		ibid
To make— — — Almond Cakes		120
To make— — — Portgual Cakes		ibid
To make— — — Dutch Cakes		ibid
To make— — — Shrewsbury Cakes		121
To make Shrewsbury Cakes— — —		ibid
To make— — — Banbury Cakes		ibid
To make— — — Whetstone Cakes		122
To make— — — Bean Cakes		ibid
To make— — — Gum Cakes		ibid
To make— — — Honeycomb Cakes		123
To make— — — Lemon Cakes		ibid
To make— — — Lemon, Orange, and Flower Cakes		ibid
To make— — — Violet Cakes		124
To make— — — Wormwood Cakes		ibid
To make— — — a Pound Cake		ibid
To make— — — Butter Cakes		125
To make— — — Rice Cakes		ibid
To make— — — Prussian Cakes		ibid
To make— — — Bath Cakes		126
To make— — — Gingerbread Cakes		ibid
To make— — — Cakes of Flowers		ibid
To make— — — a Cake, leaving out either Eggs, Sugar or Butter		127
To make— — — Quince Cakes		ibid
To make— — — Savory Cakes		ibid
To make— — — Sugar Cakes		128
To make— — — Cream Cakes		ibid
To make a Fashion Cake		128
To make— — — Puff Cakes		ibid
To make— — — Sword Knots		129
To make— — — Lisbon Cakes		ibid
To make— — — a Cake in the Form of a Snail		130
To make— — — white Loaves		131
To make— — — common Biscuits		ibid
To make— — — Ratafia Biscuits		132
To make— — — Sugar Biscuits, a cheap Way		ibid
To make— — — Savoy Biscuits		ibid
To make Savoy Biscuits— — —		ibid
To make— — — Naples Biscuits		133
To make— — — Sponge Biscuits		ibid
To make— — — Spanish Biscuits		ibid
To make— — — Drop Biscuits		134
To make— — — French Biscuits		ibid
To make— — — Lemon Biscuits		ibid
To make— — — hard Biscuits		135
To make— — — iced Biscuits, the French Way		ibid
To make— — — Orange Biscuits		136
To make— — — Aniseed Biscuits		ibid
To make— — — Nuns' Biscuits		ibid
To make— — — Black Caps of Apples		137
To make— — — Chocolate Almonds		ibid
To make— — — Wafers		ibid
To make Wafers— — —		138
To make— — — Sugar Wafers		ibid
To make— — — Bean or Almond Bread		139
To make— — — Tumbles of Almonds		140
To make— — — Jumbles		ibid
To make— — — Lady Leicester's hollow Gumballs		141
To make— — — Apricot Jumbles		ibid
To make— — — Orange Tumbles		ibid
To make Sugar Puffs		141
To make— — — Seed Puffs		142
To make— — — Tumblets		ibid
To make— — — Macaroons		ibid
To make Macaroons— — —		143
To make— — — brown Almond Gingerbread		ibid
To make brown Almond Gingerbread— — —		ibid
To make— — — Gingerbread		144
To make Gingerbread— — —		ibid
To make— — — Whigs		ibid
To make— — — light Whigs		145
To make— — — Chocolate Puffs		ibid
To make— — — Black Caps, the best Way		ibid

 

TARTS, CUSTARDS, CHEESECAKES, &c.
To make Rhubarb Tarts		147
To make— — — Angelica Tarts		ibid
To make— — — a Raspberry Tart with Cream		148
To make— — — Orange or Lemon Tarts		ibid
To make— — — green Apricot Tarts		ibid
To make— — — green Almond Tarts		149
To make— — — Icing for Tarts		150
To make— — — Apple or Pear Tarts		ibid
To make— — — a Cream Tart		151
To make— — — a Pistachio Tart		ibid
To make a Pistachio Tart— — —		152
To make— — — a Chocolate Tart		ibid
To make a Chocolate Tart— — —		ibid
To make— — — a Cowslip Tart		153
To make— — — green Gooseberry Tarts		ibid
To make— — — Minced Pies		ibid
To make Minced Pies— — — for Lent		154
To make— — — Almond Custard		ibid
To make Lemon Custard		155
To make— — — Rice Custard		ibid
To make— — — baked Custard		ibid
To make— — — Orange Custard		ibid
To make Orange Custard— — —		156
To make— — — Cream Custard		ibid
To make— — — a plain Custard		ibid
To make a plain Custard— — —		157
To make a plain Custard— — —		ibid
To make— — — a Cream Posset		ibid
To make— — — Cheesecakes		158
To make Cheesecakes— — —		ibid
To make Cheesecakes— — —		159
To make— — — Potatoe or Lemon Cheesecakes		ibid
To make— — — Mrs. Harrison's Cheesecakes		ibid
To make— — — Orange Cheesecakes		160
To make— — — Rice Cheesecakes		ibid
To make— — — Bread Cheesecakes		ibid
To make— — — Cheesecakes the French Way, called Ramequins		161
To make— — — Citron Cheesecakes		ibid
To make— — — Court Cheesecakes		ibid
To make— — — Apple Fritters		162
To make— — — Clary Fritters		ibid
To make— — — Raspberry Fritters		ibid
To make— — — Plumb Fritters with Rice		163
To make— — — Strawberry Fritters		ibid
To make— — — Rice Fritters		ibid
To make— — — Orange Fritters		164
To make— — — Curd Fritters		ibid
To make— — — Olive Fritters		ibid
To make— — — Fritters in the Italian Fashion		ibid
To make Fritters in the— — — English Fashion		165
To make— — — Almond Fritters		ibid

 

CREAMS, &c.
To make a Cream Curd		166
To make— — — Lemon or Orange Cream		ibid
To make Lemon or Orange Cream— — —		ibid
To make— — — clear Lemon Cream		167
To make— — — yellow Lemon Cream		ibid
To make— — — Orange Cream		ibid
To make— — — Spanish Cream		168
To make Spanish Cream— — —		ibid
To make— — — Loaf Sugar Cream		ibid
To make— — — Imperial Cream		169
To make— — — Steeple Cream		ibid
To make Steeple Cream— — —		170
To make— — — Almond Cream		171
To make Almond Cream— — —		ibid
To make Almond Cream— — —		ibid
To make— — — Pistachio Cream		172
To make Pistachio Cream— — —		ibid
To make Pistachio Cream— — —		ibid
To make— — — Rhenish Cream		173
To make Rhenish Cream— — —		ibid
To make— — — cold Cream		ibid
To make— — — Codling Cream		174
To make— — — Sweetmeat Cream		ibid
To make— — — Stone Cream		ibid
To make— — — Clouted Cream		ibid
To make— — — Blanched Cream		175
To make— — — a rich Almond or Steeple Cream		ibid
To make— — — Chocolate Cream		176
To make— — — Raspberry Cream		ibid
To make Raspberry Cream— — —		ibid
To make— — — Coffee Cream		177
To make— — — Barley Cream		ibid
To make Gooseberry Cream		177
To make— — — Lute Cream		178
To make— — — Whipt Cream		ibid
To make— — — Hartshorn Cream		ibid
To make— — — Quince Cream		179
To make— — — Snow Cream		ibid
To make— — — Ratafia Cream		180
To make— — — Currant Cream		ibid
To make— — — Cream of any preserved Fruit		ibid
To make— — — Citron Cream		ibid
To make— — — Burnt Cream		181
To make— — — Lemon Peel Cream		ibid
To make— — — Pompadour Cream		ibid
To make— — — Newcastle Curd and Cream		182
To make— — — Runnet Curd and Cream		ibid
To make— — — Almond Butter with Milk		ibid
To make— — — Orange Butter		183
To make— — — Fairy Butter		ibid

 

SYLLABUBS, BLANC-MANGE, FLUMMERY, &c.
To make Everlasting Syllabubs		183
To make Everlasting Syllabubs— — —		184
To make— — — a Mock Syllabub		ibid
To make— — — a Syllabub under the Cow		ibid
To make— — — Lemon Syllabubs		185
To make— — — Blanc-mange with Isinglass		ibid
To make— — — clear Blanc-mange		186
To make— — — Almond Flummery		187
To make— — — Isinglass Flummery		ibid
To make— — — Oatmeal Flummery		ibid
To make— — — a pretty Sort of Flummery		188
To make— — — Hartshorn Flummery		ibid
To make	Hartshorn Flummery	188
————	Welch Flummery	189
————	Yellow Flummery	ibid
————	Solomon's Temple in Flummery	ibid
————	French Flummery	190
ORNAMENTS FOR GRAND ENTERTAINMENTS.
To make	Sugar of Roses, in Figures	191
————	a grand Trifle	ibid
————	Calves-foot Jelly for the above Dish	192
————	a Floating Island	ibid
————	a Hedge Hog	193
————	a Floating Island of Apples	ibid
———————————— of Chocolate		194
————	a dessert Island	ibid
————	artificial Fruit	ibid
————	Moonshine	195
————	a Fish Pond	196
DRAGEES.
————	French Dragees	196
————	Coriander Dragees	197
————	Cinnamon Dragees	198
————	Cardamum Dragees	ibid
————	Caraway Seed Dragees	199
————	Violet Dragees	ibid
————	Coffee Dragees	200
MISCELLANEOUS RECEIPTS.
————	Orange Rings and Faggots	200
————	a Zest of China Oranges	201
To candy Orange, Lemon, and Citron		ibid
To make fine Citron of green Melons		202
To make Pippin Knots		202
To prepare a green Colour		203
To rock candy Violets		ibid
To candy Violets whole		ibid
————	Figs	204
To make March Pans		ibid
Mrs. Smith's Way to candy Cherries		205
To candy Apricots, Pears, Plumbs, &c.		ibid
To make Lady Leicester's Spanish Pap		ibid
To candy	any Sort of Flowers	ibid
————	Orange Flowers	206
To make	Sugar of Raspberries	ibid
————	Orange Posset	ibid
————	a Whim-wham	207
————	Quadrille Cards	ibid
————	a Dish of Snow	208
————	Raspberry Fool	ibid
SYRUPS.
To make	Syrup of Roses	209
——————————		ibid
————	Syrup of Coltsfoot	210
————	balsamic Syrup of Tolu	ibid
——————————————		ibid
————	Syrup of Mulberries	ibid
—————— of Poppies		ibid
—————— of Violets		211
———————————		ibid
—————— of Clove Gillyflowers		ibid
———————————————		212
—————— of Buckthorn		ibid
————————————		ibid
————	a Syrup for a Cough or Asthma	213
To make	a Syrup for a Cough or Asthma	213
——————————————————		ibid
——————————————————		214
————	Syrup of Balsam	ibid
————	Barley Syrup	ibid
————	Syrup of Marsh-Mallows	215
——————————————		216
—————— of Saffron		ibid
—————— of Quinces		ibid
—————— of Citron		217
—————— of Peach Blossoms		ibid
—————— of Cherries		ibid
—————— of Apricots		218
———————————		ibid
—————— of Apples		ibid
—————— of Lemons		219
—————— of Capillaire		ibid
—————— of Orgeat		220
—————— of red Cabbages		ibid
—————— of Verjuice		ibid
—————— of Water Cresses		221
BILLS OF FARE. 222
CORDIAL WATERS, &c.
To make fine sweet Waters		237
————————————		238
To perfume Roses		239
To make	Orange Water	239
————	perfumed Water	240
————	Rose Cake to burn for Perfume	ibid
————	Hungary Water	ibid
————	Lavender Water	ibid
To make	Ratafia	241
————	Plague Water	ibid
Juniper Berries		ibid
To make	Cardamum Water	242
————	Nutmeg Water	ibid
————	Mint, Balm, or Pennyroyal Water	ibid
————	Walnut Water	ibid
——————————		243
————	Surfeit Water	ibid
——————————		244
————	Milk Water	ibid
——————————		ibid
——————————		245
————	Citron Water	ibid
——————————		246
————	Cinnamon Water	ibid
————	Cardamum Water	ibid
————	Clary Water	247
————	Lady Hewet's Water	ibid
————	Palsy Water	248
——————————		249
The Use of this Water		250
To make	another Water from the Ingredients of the first	251
————	Plague Water	ibid
————	black Cherry Water	252
—————————————		ibid
————	a rich Cherry Cordial	253
————	Lady Allen's Water	ibid
————	all Sorts of Herb Waters	254
————	Orange Mint Water	ibid
————	Wormwood Water	ibid
————	simple Wormwood Water	255
————	Snail Water	ibid
To make	compound Parsley Water	256
—————————— Horse-radish Water		ibid
—————————— Piony Water		ibid
—————————— Scordium Water		257
————	Aniseed Water	ibid
————	Caraway Water	ibid
————	Orange or Lemon Water	ibid
——————————————		258
————	Hysterical Water	ibid
————	Treacle Water	ibid
————	red Rose-bud Water	259
————	Poppy Water	ibid
————	Peppermint Water	ibid
OILS.
To make Oil of Oranges		260
—————— Jessamine and Violets		ibid
—————— Nutmegs		261
—————— Benjamin		ibid
—————— Storax		ibid
—————— Myrrh		ibid
—————— Bay Salt		262
—————— Eggs		ibid
ENGLISH WINES.
To make	Wines of English Grapes	263
————	Gooseberry Wine	265
——————————		ibid
————	Currant Wine	266
——————————		267
————	Raisin Wine	268
——————————		ibid
————	Raspberry Wine, the English Way	269
To make	Raspberry Wine, the French Way	270
————————————————		ibid
————————————————		271
————	Mulberry Wine	ibid
————	Morella Wine	272
————	Elder-berry Wine	ibid
————————————		273
————	Elder-flower Wine	ibid
————	Wine of Blackberries, Strawberries, or Dewberries	274
————	Wine of Apples and Pears	275
————	Walnut Leaf Wine	ibid
————	Cherry Wine	276
————	Wine of Peaches and Apricots	ibid
————	Quince Wine	277
————	Birch Wine	278
————	Wine of Plumbs, Damsons, &c.	280
————	Wine of English Figs	281
————	Rose-Wine	ibid
————	Cowslip Wine	283
————	Scurvy-Grass Wine	ibid
————	Wine of Mint, Balm, &c.	284
————	Orange Wine	285
————	Sage Wine	286
————	Sycamore Wine	ibid
————	Turnip Wine	287
To imitate	Cyprus Wine	ibid
To make	Gillyflower Wine	288
————	Mountain Wine	ibid
————	Orange Wine with Raisins	ibid
————	Smryna Raisin Wine	289
————	an excellent English Wine	ibid
————	bitter Wine	290
To make	Mead	290
———————		291
———————		ibid
————	Frontiniac Mead	ibid
————	Cowslip Wine	292
General Observations		ibid
ARTIFICIAL WINES, &c.
Of small Wines meliorated		293
To make	artifical Claret	294
————	artificial Malaga, Canary Wine, &c.	ibid
To restore	pricked Wines	296
————	Wines decayed by too much Vent, or Souring	ibid
For musty Wines, or such has have got a Twang of the Cask		ibid
To prevent Wine from turning		297
To take away the ill Scent of Wine		ibid}}
To remedy a bitter or sour Scent in Wine		ibid
To soften green Wine		ibid
To keep Wine from souring		ibid
To sweeten		Wine	ibid
To make	artifical Malmsey	298
————	Wine settle well	ibid
————	Wormwood Wine	ibid
————	Rough Claret	ibid
To recover the lost Colour of White Wine or Rhenish Wine		299
To prevent the Decay of lowering Wine		ibid
To rack Wine		ibid
To make Wines scent well, and give them a curious Flavour		300
To mend	Wines that rope	ibid
————	White or Rhenish Wines	ibid
To mend White or Rhenish Wines		301
To meliorate or better vicious Wine		ibid
To make Ice in Summer for cooling Wine		302
General Observations		ibid
BRANDY, CYDER, &c.
To make	Cherry Brandy	303
————————————		ibid
————	Raspberry Brandy	304
————	Sir John Cope's Shrub	ibid
————	Currant Shrub	ibid
————	Cyder	305
————	Sir John Cope's Cyder, good and fit for drinking in two or three Days	306
————	Mr. Bentham's Cyder	307
————	Perry	ibid
————	Usquebaugh	ibid
————	Mum	308
————	Milk Punch	ibid
———————————— for present drinking		309
PICKLES.
General Observations on Pickling		309
To pickle	Cucumbers	310
———————— in Slices		311
————	Mangoes	312
————	Onions	313
———————		ibid
————	Walnuts black	ibid
—————————		314
————	Walnuts green	315
————	French Beans	316
————	Red Cabbage	ibid
To pickle	Red Cabbage	317
————	Mushrooms	ibid
————	Cauliflowers	318
————	Capers	ibid
————	Samphire	319
————	Beet Roots	ibid
————	Barberries	320
————	Codlings	ibid
Indian Pickle, or Piccadillo		ibid
To pickle	Artichoke Bottoms	321
————	Nasturtium Buds	ibid
————	Gerkins	322
————	Asparagus	323
————	Peaches	ibid
————	White Plumbs	324
————	Radish Pods	ibid
————	Lemons	325
————	Grapes	ibid
————	Fennel	326
————	Golden Pippins	ibid
————	young Suckers, or young Artichokes, before the Leaves are hard	327
————	Mock Ginger	ibid
————	Melon Mangoes	328
————	Elder Shoots in imitation of Bamboo	ibid
————	Red Currants	329
————	Ox Palates	ibid
————	Cocks' Combs	330
————	Purple Cabbage	331
————	Salmon	ibid
————	Sturgeon	332
————	Mackerel, called Caveach	ibid
————	Mock Anchovies	333
To pickle	Smelts	333
————	Oysters	ibid
————	Cockles or Muscles	334
To make	White Wine Vinegar	335
————	Sugar Vinegar	ibid
————	Elder Vinegar	336
————	Tarragon Vinegar	ibid
————	Walnut Ketchup	ibid
————	Mushroom Ketchup	337
———————————Powder		338
DISTILLATION.
Distilling in general		338
Distilling in general, is the Art of extracting Spirits from Bodies		339
Of Distilling in particular		340
Definition	of Spirits	341
————	of Essences	ibid
————	of Simple Waters	342
————	of Phlegms	ibid
————	of Digestion	344
Of Fruits and their different Species		345
Of the aromatical and vulnerary Plants		347
Of the various Spices and Seeds used in Distillation		348
To make	Lily Water Liquor	349
————	common Lily Water Liquor	ibid
————	the double Liquor	ibid
————	Spearmint Water	350
————	Jamaica Pepper Water	ibid
————	Water of Dill Seed	ibid
————	single Angelica Water	ibid
————	compound Angelica Water	351
————	Dr. Stephen's Water	ibid
To make	Clove Water	352
————————————		ibid
————	Antiscorbutic Water	ibid
————	Imperial Water	ibid
————	compound Bryony Water	353
——————————————		ibid
————	Spirituous Pennyroyal Water	354
————	Carminative Water	ibid
————	Cedrat Water	ibid
————	Bergamot Water	355
————	Jessamine Water	ibid
————	Cordial Water of Montpelier	ibid
————	Father Andrew's Water	ibid
————	Water of Father Barnaabs	356
————	the Water of the four Fruits	ibid
—————————————— Spices		ibid
—————————————— Seeds		ibid
————	Divine Water	357
————	rectified Barbadoes Waters	ibid
————	amber-coloured Barbadoes Water	ibid
————	Roman Water	358
————	l'Eau sans Pareille	ibid
————————————		ibid
————	Vestal Water	ibid
————	Cyprus Water	359
————	Anhalt Water	ibid
————	Gout Water	ibid
————	Bouquet Water	360

SEASONS FOR FRUIT.

JANUARY.

Golden Pippins, Nonpareils, Pearmain Apples, Medlars, dried Apples, Chesnuts, Royal Pears, St. Germain and Winter Chaumontelle, Colmar, Rennets, and Russet Apples.

APRIL.

The same as in January, with Pomegranates, Winter Bonchretian, Pistachio Nuts, Almonds and Raisins.

JUNE.

All sorts of Strawberries, Raspberries, Gooseberries, Duke Cherries, Currants, Melons, and Masculine Apricots.

OCTOBER.

Peaches, Nectarines, Sweet Water Grapes, Figs, Green Gage Plumbs, St. Catharine Mulberries, Morella Cherries, Walnuts, Filberts, Arline Plumbs, Bergamot Pears, Buree Pears, Golden Pippins, Medlars, and Mulberries. Four months in the year are only mentioned, because fruit continues three months the same.