Morning. And in a glaz'd Earthen Vessel, lay a Layer of the Flowers, then a
Layer of Snuff, then a Layer of Flowers; and so on, till the Pot is full.
Press it down very gently, and let the Mouth of the Pot be open for
twenty-four Hours; then turn all out, and sift your Snuff, and lay in fresh
Flowers, with Snuff, in the same manner as before; and at the end of four
and twenty Hours sift it off again, and repeat the same the third time:
being sure that the Flowers do not remain longer than twenty-four Hours,
else they will sour the Snuff. In making this Snuff, you ought to allow at
least a pound for Waste, for the Flowers will gather a great deal of it.



To make _Orange-Butter._ From the same.

Take Hogs-Lard (or as in some Places, call'd Hogs-Seame) wash this well in
Spring-Water, beating it all the while with a piece of Wood; then take
Orange-Flowers, fresh gather'd, and melt the Lard gently, and put about a
quarter of a pound of the Flowers into a pound of Lard; let them remain ten
Minutes, gently keeping them warm over the Fire; then strain it off, and
when the Lard is again cold, beat it, and wash it with Orange-Flower-Water.
Then melt it gently a second time, and put in fresh Flowers, in the same
manner as before, and it will become of a yellow Colour; and, when it is
cool, beat it again with a wooden Paddle and Orange-Flower-Water, and then
put it into Pots for use. I should remark, that the Lard should be melted
by putting it in a glazed Vessel, and melting it by putting the Vessel into
boiling Water.



To make Flour of _Mustard._