thick as Paste; and always let there be several of them together, for a
single one will pine, and lose Flesh, instead of increasing it by Eating.
As to the dressing of this Fowl while it is young, in the Spring, under the
Character of a Green-Goose, it is fatted in a Coop with Barley-Meal and
Water, and being kill'd and scalded when 'tis fat, 'tis roasted and eaten
with green Sauce, or scalded Goosberries: but being full grown as at this
time of the Year, is roasted, being first salted and pepper'd within side,
and salted without side. Some put an Onion, and some Sage-Leaves into the
Body of the Goose, when it is laid down to the Fire, and when it is brought
to Table, it is serv'd with Apples stew'd and mash'd in a Plate by the
Side; but for the Sauce in the Dish, there need be none but some Claret
heated, and pour'd thro' the Body of the Goose, to mix with its own Gravey.
Some also salt Geese, and boil them with Greens, as with other salt Meat; a
Goose may also be bak'd in a Pye to be eaten cold. A Goose is to be kill'd,
by pulling first the Feathers at the back of the Head, and cutting pretty
deep with a sharp Penknife, between the back of the Head and the Neck,
taking care that it does not struggle, so as to make the Feathers bloody,
for that will spoil them: and 'tis to be noted, the Feathers of a full
grown Goose are worth four Pence to be sold in the Country; this I had from
a Gentlewoman in _Surrey._ In _Holland_ they slit Geese down the Back, and
salt them with Salt-Petre, and other Salt, and then dry them like Bacon;
they eat very well, if they are boiled tender.

* * * * *

OCTOBER.

This Month is a noted Month for brewing of Malt Liquors especially. Brown,
or high-dried Malt is to be used, as I have mentioned at large in the Month
of _March_, under the Article of Brewing; to which I refer my Reader, to be