Purpose; or for want of such Liquor, boil a little Salt and Water together,
and mix your Mustard-Flour with that; but in either of these Ways you must
observe, that while your Mustard is warm, it will last better.

Some who do not love their Mustard overstrong, put equal Quantities of the
white and black Mustard-Seed into the Mill, and then the Flour will not be
so poignant to the Palate, and will have a brighter Look. If your Mill be
set very sharp, the Flour will be so fine, that it need hardly be sifted.



To keep _Anchovys_ good for a long time. From Mrs. _M. N._

As the People in the Country have not always the conveniency of a Market
near them, and the Anchovy is often required for Fish-Sauce; so should
every Family keep a quantity by them. They should be large, and fresh
brought over when we buy them, and feel firm to the Finger; neither should
they have their Heads on, for they are then more apt to turn rancid and
stink; and if we buy them in large Quantities, the frequent opening the Pot
we keep them in will subject them to Change. But to prevent this, as the
Liquor falls or shrinks, add Vinegar to them, which will continue them firm
and free from Rotting for two Years.



To Roast a Shoulder of _Mutton_ like _Venison._ From the same.

Take a Shoulder of Mutton, and skin it; then lay it in the fresh Blood of a
Sheep, well stirr'd with a little Salt, as it is bleeding, for six or eight
Hours. When you have done this, wash it in Water and Salt, and at last with