zrr Natural Magick.

Yon shall take out his bones thm: Put a yongPigeon, his entrails taken forth andwell wafh’djfor to lye a night and a day in strong Vinegar: then wrath him well, andfill him with Spices and Herbs, and rost him or boil him, as you please; either wayyon shall find him without bones. Of old, they brought to the Table

The Trojan Hor.

The Antient Gluttons invented, how a whole Ox or Camel should be set On the Ta-ble, and divers other creatures. Hence the people had a Tale concerning the Tro-jm Hog ; so called, because he covered in his belly, many kinds of living creatures,as the Trojan Horse concealed many armed men. Macrobius reports, lab, Satur.That QnciMt in his Oration, where he perfwades to put in practise Fannms his Lawconcerning Moderation of Expence, did Object to the men of his age, that theybrought the Trojan Hog to their Tables. Collets of Brawn, and the Trojan Hog,were forbidden by the Law of regulating expence.The Hog was killed, as DaUcham-ftu translates it, with a small wound under his shoulder: When much blood was runforth, all his entrails were taken out, and cut off where they began ; and after thathe was often and well washed with wine, andhang'd up by the heels , and againwash’d with wine, he is rolled with Musk, Pepper: then the foresaid dainties,namely,Thrushes, Udders,Gnat-snappers,and many figgs poured unto them, Oysters,Scallops, were thrust into his belly at his mouth: he is washed with plenty of excel-lent liquor, and half the Hog is filled with Polenta, that is, with Barley, and Barley-Meal, Wine,and Oyl, kneaded together j and so is he put into theOven, with*brass pan set under: and care must be had to rost him so leasurely, that he neitherburn , nor continue raw : for when the skin seems crup, it is a sign all is rosted, andthe Polenta is taken away. Then a silver platter is brought in , onely gilded , bfitnot very thick, big enough to contain the rosted Hog, that must lye on his back in it,and his belly sticking forth, that is stuft with diversity of goods ; and so is he set ohthe Table. MhenansLib. Q.Dipnofoyhist. But

That an Egge may grow bigger than a mans head.

If you would have an Egge so big, there is an Art, how it may cover ether Eggs in ir,and not be known from a natural Egge. Yon shall part fifty or more yelks of Eggs,and whites, one from the other: mingle the yelks gently, and pur them into a blad-der, and bind it as round as you can ; put it into a pot full of water: and when yousee it bubble, or when they are grown hard; take them out, and addthe whites tothem; so fitting the vest?, that they may st and in the middle, and boil them again;so shall you have an Egge made without a shell, which you shall frame thus. Pow-der the white Egge-shells, clean washed, that they may fly into fine dust; steep thisin strong or distilled Vinegar, till they grow soft ; for if an Egge ly long in Vinegar,the shell will distove, and grow'tender, that it may easily be thrust through the smallmouth of a glaiswhen it is thrust in, with fair water it will come to its former hard-ness, that yon will wonder at it: when the shells dissolved are like to an unguent,with a Pencil tmke a shell about your Egge that is boiled, and let it harden in clearwater : so shall you have a true natural Egge.

Chaf. X.

How Meats may be ffepared in places where there U nothing to rofi them with.

S ometimes it falls out that Men are in places where there want many things fit toprovide simper ; but where convenience wants, wit may do it: if you want*frying pan, you (hall know

How to fry fish on a paper.

Make a frying pan with plain paper, put in oyl and fishes: then set this on burningcoles, without flame, and it will be done the sooner and better. But if you will

'Kofi * Cbiekin wnheut a fire ;