of Vinegar, Bay-Salt, and Spices, with these Mangoes in it; scumming it as
it rises, and with it a piece of Allum as directed in the Receipt for Mango
Cucumbers, and afterwards follow that Receipt till your Melons are fit to
use.

Now we have Wild-Ducks fit for the Table, and it is to be noted, that these
should not be larded as Land-Fowls, in the roasting of them. It must be
observed, that they be sent to Table with the Gravey in them; but before
they are laid down to the Fire, it is practis'd in many places, to chop
Onions, the Leaves of red Sage, and mix these with Pepper and Salt, to be
put in the Belly of the Ducks; and when they are brought to Table, pour a
Glass of Claret warm'd through the Body of the Ducks, which with some
Gravey, that must be sent in the Dish, under the Ducks, will make a proper
Sauce for them.

Another agreeable way of eating Ducks, is roasting them, and eating them
with boil'd Onions; they are sometimes used in Soups, and baked, and they
likewise eat very well when they are half roasted, and then cut to pieces
and stew'd with their own Gravey and Claret.

Now Stubble Geese will be in season, after they have been taken up and fed
for a Fortnight or thereabouts, in a close place, with Barley and Water;
but during their Confinement, they must never want Victuals. Note, the
Barley must have no more Water with it than will just cover it, and they
must never have their Corn dry. If during the time of their feeding, you
happen to let them out to ramble for a few hours, they will lose more good
Flesh in that time, than they can regain in three Days; therefore when you
have once put them up, keep them up till they are fit to kill: but if you
would have them very fat, put them in a Coop for a Week or ten Days before
you kill them, and feed them with Barley-Meal and Water, made almost as