After a while, (when they are dry) take them thence,
and hang them from the smoak in a dry warm room. When the weather groweth
warm as in May, there will drop from them a kinde of melted oyly grease,
and they will heat, and grow resty, if not remedied. Take them down then,
and lay them in a cold dry place, with hay all about them, that one may not
touch another. Change the Hay every thirty, or twenty, or fifteen days,
till September, when the weather groweth cool; then hang them up again in
the free air, in a dry Chamber. If you make the shoulders into Gambons, you
must have a care to cut away a little piece of flesh within, called in
Dutch the Mause; for if that remain in it, the Bacon will grow resty.
TO MAKE A TANSEY
Take Spinage, Sorrel, Tansey, Wheat, a quart of Cream; bread (the quantity
of a two peny loaf) twenty Eggs, and half the whites, one Nutmeg, half a
pound of Sugar, and the juyce of a couple of Limons. Spinage is the chief
herb to have the juyce; Wheat also is very good, when it is young and
tender. You must not take much Sorrel, for fear of turning the Cream; but
less Tansey, so little that it may not taste distinctly in the composition.
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