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One night we smash'd our jailer's skull, and off our boat did steer, And in the offing were pick'd up by a jolly privateer; We sail'd in her the cruise, my boys, and prizes did take we, I'll be at Portsmouth soon, thinks I, with Susan on my knee. We shared three hundred pounds a man, I made all sail with glee, Again I danced and toss'd my can, With Susan on my knee.
Then take a pint and half of Cream or something more, and set it on the fire, and put into it four pounds and three quarters of Butter; And when it is all melted, take it off the fire and stir it about, until it be pretty cool; And pour all into your flower, and stir it up quick with your hands, like a lith pudding; Then dust a little flower over it, and let it stand covered with a Flannel, or other woollen cloth, a quarter of an hour before the fire, that it may rise; Then have ready twelve pounds of Currants very well washed and pick'd, that there may be neither stalks, nor broken Currants in them.
A Rich White PLUMB-CAKE. Take four pounds of flour dry'd, two pounds of butter, one pound and a half of double refin'd sugar beat and searc'd, beat the butter to cream, then put in the sugar and beat it well together; sixteen eggs leaving out four yolks; a pint of new yeast; five jills of good cream, and one ounce of mace shred; beat the eggs well and mix them with the butter and sugar; put the mace in the flour; warm the cream, mix it with the yeast, and run it thro' a hair sieve, mix all these into a paste; then add one pound of almonds blanch'd and cut small, and six pounds of currans well wash'd, pick'd and dry'd; when the oven is ready, stir in the currans, with one pound of citron, lemon or orange; then butter the hoop and put it in.
Take a quartern of fresh pick'd cowslips, put to 'em a quart of boiling water, let 'em stand all night, and the next morning drain it from the cowslips; to every pint of water put a pound of fine powder sugar, and boil it over a slow fire; skim it all the time in the boiling whilst the skim has done rising; then take it off, and when it is cold put it into a bottle, and keep it for use.
To make Gooseberry Wine another Way. Take three pounds of ripe gooseberries to a quart of water, and a pound of sugar, stamp your berries and throw them into your water as you stamp them, it will make them strain the better; when it is strained put in your sugar, beat it well with a dish for half an hour, then strain it thro' a finer strainer than before into your vessel, leaving it some room to work, and when it is clear bottle it; your berries must be clean pick'd before your use them, and let them be at their full growth when you use them, rather changing colour.
And when the Summer happens to be wet and cold, they will not be so sweet as in a dry warm Season; therefore tho' the Standard of the above Receipt be one Pound of Sugar to three Pounds of pick'd Currants, yet the Palate of the Person who makes the Wine should be the Regulator, when the Sugar is put to the Juice, considering at the same time, that it is a Wine they are making, and not a Syrup.
After leaving Opoony we proceeded towards the North point of the Island, and in our way pick'd up half a Dozen Hogs, as many Fowls, and some Plantains and Yams; and I had an opportunity to view and draw a Sketch of the Harbour which lies on this Side of the Island, and which was the only thing that induced me to make this Excursion.
Then roll it into Balls, and lay a good number of them into the Pye, amongst the Meat; and, if you will, put in half a Pound of Currans well pick'd, and only rubb'd in a Cloth, without washing. Then close your Pye, and just before it goes to the Oven, pour in a Gill of White Wine, and half a Pint of Water; bake it and serve it hot, and you may add, if you will, the following Liquor, viz.
'As soon as I anchored on the roadstead, I sent to say I wished to pay my respects to the Captain Pacha, who returned a very civil answer, and I went en grande tenue, to see this mighty conqueror and Royal Prince. Our interview was truly amusing. The Pacha told me he had not taken a single woman, and only a few children, that some of the boats pick'd up floating.
They were all of pleasant physiognomy; no refinement, nor blanch'd with intellect, but as my eye pick'd them, moving along, rank by rank, there did not seem to be a single repulsive, brutal or markedly stupid face among them. Here is an incident just occurr'd in one of the hospitals. A lady named Miss or Mrs.