f.21v

To Salt ham Lady Powels way

Take the leg of a fat hog cut out like a westfaly ham let it
hang up 3 weeks till it begins to be mouldy then wash it very
well in verges rubing it with your hand till all mouldy
be off pour it away & wash it in fresh verges till it be very
Clean rub it all over with salt peter make a hole in the
brany part with a small knife & put in as much salt
salt peter as will ly on a shilling rub it all over with salt
& lay it in a tray turn it every day & wash it in the brine
that run from it let it thus ly 3 weeks then hang it up to smoke
in a Chimney where you burn wood or turf it may hang
3 months if the places be not two hot

To pickle Mushrooms

Take the Mushrooms Early in the Morning if buttons
only wash them In water & salt if open take the outward
skin off & then take the red inside out put them into 2 or 3 several
waters then put them into a Kettle a posnet & put salt enough
& season them with a little pepper beaten & let them boil themselvs
till enough when boiled take them out & dry them & lay them on a
Cloth or Table til Cold - - - -
Take vinegar Salt peper cloves & mace beaten & boil it altogether

Sossiges

Take a fore line of pork cut off the skins take as much fat &
lene as you want & chop them mighty fine together a handfull
of sage & a little rosemary cut very smal season the meats with
a little pepper salt & 2 nutmegs grated smal then put in
the yolks of 3 eggs mix all well together & put them into your
skins they ar good boiled or fryed let the water boil before
you put them in - - - - - - - - - -

An Excelent Sear Cloth for Ague or Sore
Take a pint of the best sallet oyl half a pound of red led finely
beaten & serced 2 ounces of the best venus turpratine mingle
all those together in a skillet set them over a soft fire Stiring
it with a stick boil it till it turn black when a drop will
slip off from a pewter dish it is enough then set it of