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Take a peck of garden shell snails, wash them well in small beer, and put them in a hot Oven till they have done making a noise, then take them out, and wipe them well from the green froth that is upon them, and bruise them shells and all in a stone Mortar, then take a quart of earth worms, scower them with salt, slit them & wash them well with water from their filth, and in a stone Mortar beat them to pieces, then lay in the bottom of your distilled pot Angelica two handfuls, and two handfuls of Celandine upon them, to which put two quarts of Rosemary flowers, Bears foot, Agrimony, red Dock Roots, Bark of Barberries, Betony, Wood sorrel, of each two handfuls, Rue one handful; then lay the Snails and worms on the top of the Herbs and Flowers, then pour on three Gallons of the strongest Ale, and let it stand all night, in the morning put in three ounces of Cloves beaten, six penniworth of beaten Saffron and on the top of them six ounces of shaved Harts-horn, then set on the Limbeck, and close it with paste, and so receive the water by pints, which will be nine in all, the first is the strongest, whereof take in the morning two spoonfuls in four spoonfuls of small Beer, and the like in the afternoon; you must keep a good Diet and use moderate exercise to warm the blood.
Pick, and clean, and cut your Mushrooms into small pieces, and put them in a Saucepan to stew tender without any Liquor, but what will come from them; then pour off their Liquor, and put a little Cream to them; having ready at the same time a Brace of large Perch well scaled, wash'd, and cut in Fillets or thick Slices, and parboil'd: Put your Perch thus prepared to your Mushrooms, and with them the Yolks of three Eggs beaten, some Parsley boil'd and cut small, some Nutmeg grated, a little Salt, and a little Lemon-Juice: keep all these stirring gently over a slow Fire, taking care not to break your Fish; and when they are enough, garnish them with Slices of Lemon and pickled Barberries.
From all these circumstances I should conjecture, that those female fig-flowers, which are closed on all sides in the fruit or receptacle without any male ones, are monsters, which have been propagated for their fruit, like barberries, and grapes without seeds in them; and that the Caprification is either an ancient process of imaginary use, and blindly followed in some countries, or that it may contribute to ripen the fig by decreasing its vigour, like cutting off a circle of the bark from the branch of a pear-tree.
Take barberries when full ripe, strip them, take their weight in sugar, and as much water as will wet your sugar, give it a boil and skim it; then put in your berries, let them boil whilst they look clear and your syrrup thick, so put them into a pot, and when they are cold cover them up with a paper dip'd in brandy. To preserve DAMSINS.
To preserve Barberries the best way. First stone them and weigh them, half a pound of sugar to half a pound of them, then pair them and slice them into that liquor, take the weight of it in sugar; then take as many Rasberries as will colour it, and strain them into the liquor, then put in the sugar, boil it as fast as you can, then skim it till it be very clear, then put in your Barberries, and that sugar you weighed, and so let them boil till the skin be fully risen up, then take them off, and skin them very clean, and put them up.
I think the burrs have cracked open, Buster," grinned Uncle Squeaky. "I like to roast chestnuts in the winter," lisped Tiny. "I like to roast chestnuts," echoed Teenty, "and I like to pop corn." "Those wild grapes you fetched home made delicious jelly," said Mother Graymouse. "There are red berries dangling from a prickly bush. Shall I fetch some home, Mammy?" "Barberries," guessed Granny.
This will make a good brown Fricassee; and serve it up with a garnish of Lemon sliced, Barberries pickled, some raspings of Bread lifted, and toasted before the Fire. To make a Lumber-Pye. From Exeter.
Take currans either red or white before they are thoroughly ripe; you must not take them from the stalk, make a pickle of salt and water and a little vinegar, so keep them for use. They are proper for garnishing. To make Barberries instead of preserving.
Take barberries when they are full ripe, and pick 'em from the stalk, put them into dry bottles, cork 'em up very close and keep 'em for use. You may do cranberries the same way. To preserve BARBERRIES for TARTS.
To pickle Barberries, or Pipperages, as call'd in some places. Gather your Barberries in dry Weather, and lay them in their Bunches into an earthen glazed Pot, then boil a quantity of Water made strong with Salt, scumming it as it rises, and let it stand to be quite cold; then pour it upon the Barberries, so as to cover them an Inch, and cover it close.
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