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Updated: June 4, 2025
Or make it with Beef, Mutton and Veal, putting in some Oat-meal, and good pot-herbs, as Parsley, Sorrel, Violet-leaves, etc. And a very little Thyme and Sweet-marjoram, scarce to be tasted: and some Marigold leaves, at last. You may begin to boil it overnight, and let it stand warm all night; then make an end of boiling it next morning.
First boil the water and scum it; Then to 12 Gallons put 6 handfuls of Sweet-bryar-leaves, of Sweet-marjoram, Rosemary, Thyme, of each one a handful: Flowers of Marigold, Borrage, Bugloss, Sage, each two handfuls. Boil all together very gently, till a third waste. You must observe carefully. 1.
In winter, boil half an hour a pretty bundle of Parsley, and half as much of Sives, and a very little Thyme, and Sweet-marjoram; when they have given their taste to the herbs, throw the bundle away, and do as abovesaid with the bread.
Take to every three Gallons of water, one Gallon of honey and set the water over the fire, and let the honey melt, before the water be too hot; then put in a New-laid-egg, and feel with your hand; if it comes half way the water, it is strong enough; Then put into it these Herbs, Thyme, Sweet-marjoram, Winter-savoury, Sweet-bryar, and Bay-leaves, in all a good great handful; which a proportion for ten Gallons; Then with a quick-fire boil it very fast half an hour, and no longer; and then take it from the fire, and let it cool in two or three woodden vessels; and let it stand without stirring twenty four hours.
If you put in these herbs following, it will be far better; Sanicle, Bugloss, Avens, and Ladies-mantle, of each one handful. Take of Sweet-bryar a great handful: of Violet-flowers, Sweet-marjoram, Strawberry-leaves, Violet-leaves, ana, one handful, Agrimony, Bugloss, Borrage, ana, half a handful.
So saying, he raised his velvet cloak, trimmed with diamonds, and took from under it a whole deer, already cooked, and stuffed with oysters, anchovies, buttered toast, olives, tamarind seeds, sweet-marjoram, sage, and many other herbs and spices, and all piping hot, and smelling deliciously.
The seeds of sweet-marjoram are very minute, and must be covered very thinly with soil finely pulverized; sow in April or May, when the ground is in the best condition. Sage is easily raised from seeds gown an inch deep the latter part of April; let the soil be warm and rich; let the plants stand about one foot apart in the row. Thyme and summer-savory require about the same treatment as sage.
In sixty Gallons of water, boil ten handfuls of Sweet-bryar-leaves; Eye-bright, Liverwort, Agrimony, Scabious, Balme, Wood-bettony, Strawberry-leaves, Burnet, of each four handfuls; of Rosemary, three handfuls; of Minth, Angelica, Bayes and Wild-thyme, Sweet-Marjoram, of each two handfuls: Six Eringo-roots.
On its shelves used to lie bundles of sweet-marjoram and pennyroyal and lavender and mint and catnip; there apples were stored until their seeds should grow black, which happy period there were sharp little milk-teeth always ready to anticipate; there peaches lay in the dark, thinking of the sunshine they had lost, until, like the hearts of saints that dream of heaven in their sorrow, they grew fragrant as the breath of angels.
Take to every Gallon of water a quart of Honey: boil in it a little Rose-mary and Sweet-marjoram: but a large quantity of Sweet-bryar-leaves, and a reasonable proportion of Ginger: boil these in the Liquor, when it is skimed; and work it in due time with a little barm. Then tun it in a vessel; and draw it into bottles, after it is sufficiently settled.
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