of Cream to them, and if you please halfe a spoonfull of Rose-water, and
as much flower beat in it as will make it of an indifferent stiffnesse,
just to roul on a Plate, then take off the Kidney of Mutton suet and
purifie it, and fry them in it, and serve them with Butter, Rose-water
and Sugar.


_To make Elder Vinegar._

Gather the flowers of Elder, pick them very clean, and dry them in the
Sun on a gentle heat, and take to every quart of Vinegar a good handfull
of flowers and let it stand to Sun a fortnight, then strain the Vinegar
from the flowers, and put it into the barrell againe, and when you draw
a quart of Vinegar, draw a quart of water, and put it into the Barrell
luke warme.


_To make good Vinegar._

Take one strike of Malt, and one of Rye ground, and mash them together,
and take (if they be good) three pound of Hops, if not four pound; make
two Hogs-heads of the best of that Malt and Rye, then lay the Hogs-head
where the Sunne may have power over them, and when it is ready to Tun,
fill your hogs-heads where they lye, then let them purge cleer and cover
them with two flate stones, and within a week after when you bake, take
two wheat loaves hot out of the Oven, and put into each hogs-head a
loaf, you must use this foure times, you must brew this in _Aprill_, and
let it stand till _June_, then draw them clearer, then wash the
Hogs-heads cleane, and put the beer in again; if you will have it
Rose-vinegar, you must put in a strike and a half of Roses; if