and a little Salt, and so let them boil together a while, putting in
whole Mace, whole Cloves, whole Pepper, sliced Ginger, and quartered
Nutmegs, with a few Bay leaves; when the Liquor is boiled almost enough,
put in your Oysters and plump them, then lay them out to cool, then put
them into a Gally-pot or Barrel, and when the Liquor is cool, pour it
over them, and keep them from the Air.


290. _To make the best sort of Mustard._

Dry your Seed very well, then beat it by little and little at a time in
a Mortar, and sift it, then put the Powder into a Gally-pot, and wet it
with Vinegar very well, then put in a whole Onion, pilled but not cut,
a little Pepper beaten, a little Salt, and a lump of stone Sugar.


291. _Another sort of Mustard._

Dry your Horse-Radish Roots in an Oven very dry, then beat them to
Powder and sift them, and when you would use any, wet it with Wine
Vinegar, and so it will rather be better than the other.


292. _To keep boiled powdered Beef long after it is boiled._

When your Beef is well powdered, and boiled thorowly, and quite cold,
wrap it up close in a linnen cloth, and then a woollen one, and so keep
it in a Chest or Box from the Air.