artificial Cream, and slice preserv'd Apricots, or preserv'd Peaches or
Plums, into it, having first sweeten'd the Cream well, with fine Loaf
Sugar, or with the same Syrup they were preserv'd in. Mix these well, and
serve them separately, cold, in _China_ Basons.



To embalm _Pidgeons._ From a Lady in _Suffolk._

This Receipt was communicated in this manner: _viz._ Sir, I have seen the
Method you propose to embalm Partridges, in your _Farmer's Monthly
Director,_ and have tried it so far, that I have kept them, done that way,
a Month. I had then a mind to try what I could do with Pidgeons; and as
soon as they were kill'd, I was diligent to take out all the Blood, and
wash them, and dry them, as is directed, with warm Cloths, both inside and
outside. I then laid them in Pans of earthen Ware, and cover'd them with
melted Butter, which kept them very well, for a long time. I wash'd the
Necks of the Pidgeons, when the Crops were taken out, with Vinegar, and
dry'd them. Then I used them as you direct for Partridges, and they kept
sweet a Month, fit for Roasting; and they eat the same as if they were
fresh kill'd. This I send you word of, because you may know how far your
embalming of Partridges has taken Effect, and to tell you, the Lady who
told you of it, understood very well what she did. As for my part, I used
fresh Butter; but you did not say whether it should be salt or fresh, and I
try'd Pidgeons, because they are Fowls which decay sooner than any. If you
think this worth your Notice,


_I am,
Your humble Servant._