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How to Collar a PIECE of BEEF to eat Cold. Take a flank of beef or pale-board, which you can get, bone them and take off the inner skin; nick your beef about an inch distance, but mind you don't cut thro' the skin of the outside; then take two ounces of saltpetre, and beat it small, and take a large handful of common salt and mix them together, first sprinkling your beef over with a little water, and lay it in an earthen dish, then strinkle over your salt, so let it stand, four or five days, then take a pretty large quantity of all sorts of mild sweet herbs, pick and shred them very small, take some bacon and cut it in long pieces the thickness of your finger, then take your beef and lay one layer of bacon in every nick; and another of the greens; when you have done season your beef with a little beat mace, pepper, salt and nutmeg; you may add a little neat's tongue, and an anchovy in some of the nicks; so roll it up tight, bind it in a cloth with coarse inkle round it, put it into a large stew-pot and cover it with water; let the beef lie with the end downwards, put to the pickle that was in the beef when it lay in salt, set it in a slow oven all the night, then take it out and bind it tight, and tie up both ends, the next day take it out of the cloth, and put it into pickle; you must take off the fat and boil the pickle, put in a handful of salt, a few bay leaves, a little whole Jamaica and black pepper, a quart of stale strong beer, a little vinegar and alegar; if you make the pickle very good, it will keep five or six months very well; if your beef be not too much baked it will cut all in diamonds.

It is probable, that this Settlement miscarry'd for want of timely Supplies from England; or thro' the Treachery of the Natives, for we may reasonably suppose that the English were forced to cohabit with them, for Relief and Conversation; and that in process of Time, they conform'd themselves to the Manners of their Indian Relations. And thus we see, how apt Humane Nature is to degenerate.

Since covenant-violation is a matter of so high a quarrel as for the avenging whereof, God sends a sword upon a church or nation: for which, it is more than probable, the sword is upon us at this present, it having almost devoured Ireland already, and eaten up a great part of England also, let us engage our council, and all the interest we have in heaven and earth, for the taking up of this controversy; let us consider what we have to do, what way there is yet left us, for the reconciling of this quarrel, else we, and our families, are but the children of death and destruction: this sword that is drawn, and devoured so much Christian protestant flesh already, will, it is to be feared, go quite thro' the land, and, in the pursuit of this quarrel, cut off the remnant, till our land be so desolate, and our cities waste, and England be made as Sodom and Gomorrah, in the day of the fierce anger of Jehovah.

But they underwent the same difficulty, and would often encourage me by saying in broken English, 'By and by great deal moose! Yet they could not answer any question I asked them; and knowing very little of their customs and ways of life, I thought it tedious to be constantly moving from place to place, yet it might be in some respects an advantage, for it ran still in my mind that we were traveling to some settlement; and when my burden was over heavy, and the Indians left me behind, and the still evening came on, I fancied I could see thro' the bushes and hear the people of some great town; which hope might be some support to me in the day, though I found not the town at night.

Near here comes in the Road from Charles-Town, and the rest of the English Settlement, it being a very good Way by Land, and not above 36 Miles, altho' more than 100 by Water; and I think the most difficult Way I ever saw, occasion'd by Reason of the multitude of Creeks lying along the Main, keeping their Course thro' the Marshes, turning and winding like a Labyrinth, having the Tide of Ebb and Flood twenty Times in less than three Leagues going.

Pour a gallon of brandy into an earthen pot, put to it the yellow peel of two dozen lemons, let it stand two days and two nights, then pour two quarts of spring water into a pan and dissolve in it two pounds of refin'd loaf sugar, boil it a quarter of an hour, and put it to the brandy; then boil and scum three jills of blue milk, and mix all together, let it stand two days more, then run it thro' a flannel bag, or a paper within a tunnel, and bottle it.

"But they can't do it, to save their souls alive; some has it in 'em and can't get it out, physic 'em as you would, first with vanity, and then with office; others have got a way out, but have nothin' to drive thro' the gate; some is so timid, they can't go ahead; and others are in such an infarnal hurry, they spend the whole time in false starts.

The S W fok contains more timber than is below for Some distance, we assended this fork about one mile and Encamped on an Island which had been laterly overflown & was wet we raised our bead on bushes, we passed a part of the river above the forks which was divided and Scattered thro the willows in Such a manner as to render it dificuelt to pass through for a 1/4 of a mile, we wer oblige to Cut our way thro the willows- Men much fatigued from their excessive labours in hauling the Canoes over the rapids &c. verry weak being in the water all day. my foot verry painfull

And she sang to the Serpents: Seize upon him! sting him thro'! Thrice this day shall pay your due. But they, instead of obeying her injunction, made narrower their circle round Bhanavar and the Chief. She yellowed, and took hold of the nearest Serpent horribly, crying: Dare against me to rebel, Ye, the bitter brood of hell?

By the time the following Treatise is read over and thoroughly considered, I doubt not but an ordinary Capacity will be in some degree a better Judge of good and bad Malt Liquors as a Drinker, and have such a Knowledge in Brewing that formerly he was a stranger to; and therefore I am in great Hopes these my Efforts will be one Principal Cause of the reforming our Malt Liquors in most Places; and that more private Families than ever will come into the delightful and profitable Practice of Brewing their own Drinks, and thereby not only save almost half in half of Expence, but enjoy such as has passed thro' its regular Digestions, and is truly pleasant, fine, strong and healthful.