_To make Artificial_ Ratafia.

To a Gallon of Spirits or Brandy, put in two handfuls of the Buds of young
Laurel-Branches; infuse this till the Liquor is of a taste as you would
have it: then pour off the Liquor, and sweeten it to your Fancy with fine
Sugar powder'd. This is a way that a Distiller, who is dead, practised a
long while, as well as the making of Gin, or Geneva Brandy, with infusing
the Tops of the Juniper Plant in common Spirits. These I told him of, and
it is now at my own disposal, and therefore give it to the World. The
Ratafia tastes exactly as if the Kernels of Apricot or Plum-Stones had been
used.



To make _Salmy,_ or with us _Salmy-Gundy._ From Lady _M._

Take the Breast of a Turkey, a Chicken, or the Lean of some Veal that has
been roasted rather than boil'd; but if that happens, it will still do. But
however it is, take none of the Skin, nor any Fat. Mince this very small
about half a Pound, and then take off the Skin of a pickled Herring, and
mince the Flesh of it very small, or for want of that, cut the Flesh of
some Anchovys very small; then cut a large Onion small, an Apple or two as
small as the rest. Mix these Meats together and laying them in little
Heaps, three on a Plate, let some whole Anchovys curl'd or upright, in the
Middle, and garnish with sliced Lemon, Capers and other Pickles, with red
Beet-Roots pickled and sliced. This to be served cold; and when you eat it,
use Oil, Vinegar, and a little Mustard.