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That which is commonly called by the name of the Moluccas, is a country on the Oriental Ocean, divided into many little islands, situated near, the equator, exceeding fruitful in cloves, and famous for the trade of spices. There are five principal islands of them, Ternate, Tidor, Motir, Macian, and Bacian.
Boil them half an hour, run the liquor and break the fruit through a hair sieve, and to every quart of juice put three quarters of a pound of moist sugar. Boil the whole a quarter of an hour, with some peppercorns, ginger, and a few cloves.
Get half a walnut shell; cut a notch at one end where the neck will be; fill the shell with putty; stick in wooden pegs for legs, tail, and head. The central stalk of a tulip-tree fruit makes a wonderful sculptured tail; the unopened buds of dogwood do for legs, also cloves have been used. Any nobby stick serves for head if you make eyes and teeth on it.
One teacupful of butter, one teacupful of brown sugar, worked well together; next, two teacupfuls of cooking molasses, one cupful of milk with a teaspoonful of soda dissolved in it, one tablespoonful of ginger, one tablespoonful of cinnamon and one teaspoonful of cloves, a little grated nutmeg. Now add four eggs well beaten and five cups of sifted flour, or enough to make a stiff batter.
Put the haricots to soak for six hours in cold water. Boil them in water with one carrot, one onion, salt, two cloves, a good pinch of dried herbs. Drain off the liquor from the haricots. Chop up a shallot, and fry it in butter; add your haricots, with pepper and salt and tomato puree. Stir well, and serve with minced parsley scattered at the top.
Take two pounds of fish, cut off the heads and tails, which you will fry lightly in butter, adding to make the sauce a mixed carrot and onion, three cloves, a pinch of white pepper, a sprig of parsley, one of thyme, a bay-leaf; pour in two-thirds of water and one-third of white wine till it more than covers the ingredients and let it simmer for half- an-hour.
We found a tree the leaves whereof resembled laurel leaves, but not so large, and they exhaled the finest odor of cloves. "There were fruits of many kinds, some of which the men imprudently tasted, with the result that their faces swelled, and that they suffered such violent pain in throat and mouth that they behaved like madmen, the application of cold substances giving them some relief."
Omit the mace, cloves, etc. if the flavor repels. Mix all well together, then work evenly through the meat. This seasoning should suffice for five pounds of ground meat lightly salted. More can be used by those who like high and pronounced flavors. Scrape feet very clean, and take off hoofs by either dipping in scalding hot lye, or hot wet wood ashes.
The breakfast was naturally of a somewhat fragmentary character. A chicken that had lost his legs in the service of the preceding campaign was once more put on duty. A great ham stuck with cloves, as Saint Sebastian was with arrows, was again offered for martyrdom.
“Oh, I’m so sorry for you, Brighteyes!” exclaimed Grandpa. “Have you had Dr. Possum? Where is your mamma?” “Mamma has gone to the doctor’s now to get me something to stop the pain,” answered Brighteyes, “and to-morrow I am going to have the tooth pulled. We tried mustard and cloves and all things like that but nothing would stop the pain.”
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