of the _Hertfordshire_ Turnips, for they are all white; but they require a
longer boiling than the red-ringed Turnips: the red-rings are soft
presently, when they are good, and the others are near an Hour in boiling,
and, even then, feel hard to the Spoon.



_Viper-Soup._ From Mr. _Ganeau._

Take Vipers, alive, and skin them, and cut off their Heads; then cut them
in pieces, about two Inches in length, and boil them, with their Hearts, in
about a Gallon of Water to eight Vipers, if they are pretty large. Put into
the Liquor a little Pepper and Salt, and a Quart of White Wine to a Gallon
of Liquor; then put in some Spice, to your mind, and chop the following
Herbs, and put into it: Take some Chervill, some white Beet-Cards or
Leaves, some Hearts of Cabbage-Lettuce, a Shallot, some Spinach-Leaves, and
some Succory. Boil these, and let them be tender; then serve it up hot,
with a _French_ Roll in the middle, and garnish with the raspings of Bread
sifted, and slices of Lemon.



_Ketchup,_ in Paste. From _Bencoulin_ in the _East-Indies._

There is a Kidney-Bean, we have here, which has a fine relish in it, as the
_Indians_ say, but in fact there is none but what they give it by Art. This
Bean, when it is full ripe, is taken out of the Shells, and boiled to a
Pulp, and that Pulp strain'd till it becomes like Butter; then they put
some of all the Spices into it, in Powder, as, Nutmeg, Cloves, Mace, and
Pepper, Garlick, and Orange-Juice, or some Mango Pickle. This being well