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f V A ■nv&'>

T fivttlw,

ivhich Suidascalls Kciyjtt a.Olera quæcrudasumun-tur ex Ace-to. Harihtinin he.

A C ET A R 1 A.

Pire, Cos, or Attendance , to boyl, roast, and prepare them, as didFlesh and other Provisions; from which, and other Prerogatives, theywere always in use, &c. And hence indeed the more frugal Italiansand French, to this Day, gather Ogni Verdura, any thing almost thatis green and tender, to the very Tops of Brambles and Nettles , so asevery Hedge affords a Sallet (not unagreeable) leal'on’d with its properOxybaphon of Vinegar, Salt , Oyl, &c. which, doubtless, gives itboth the Relish and Name of Salads Ensalada J, as with us of Sallet ,from the Sapidity, which renders not Plants and Herbs alone, butMen themselves, and their Conversations, pleasant and agreeable: Butof this enough, and perhaps too much ; lest whilst I write of Salt andSallet, I appear myself insipid. I pals therefore to the Ingredients,which we will call

Furniture and Materials.

T HE Materials of Sallets, which together with the grosser Ole-*ra, consist of Roots, Stalks, Leaves, Buds , Flowers, &c.{bruits belonging to another Class) would require a much ampler Vo-lume than would lint our Kalendar, (of which this pretends to be anAppendix only) Ihould we extend the following Catalogue farther thanto a brief Enumeration only of such Herbaceous Plants, Oluscula andsmaller Esculents, as are chiefly usM in cold Sallets, of whole Culturewe have treated there ; and as we gather them from the Mother andgenial Bed, with a Touch only of their Qualities, for Reasons hereaf-ter given.

i. Alexanders Hipposelinum ; S. Smyrnium vulgarc, French Per*si Macedoine (much of the Nature of Parsy) is moderately hot, andof a cleansing Faculty, deobstructing, nourishing and comforting theStomach. The gentle fresh Sprouts, Buds and Tops are to be chosen,and the Stalks eaten in the Spring; and when blanch'd, in Winter like-wise, with Oyl, Pepper, Salt, bCc. by themselves, or in Composition:They make also an excellent Vernal Pottage.

2. Artichaux, Cinara, ( Carduus Sativus ) hot and dry. The Headsbeing flit in Quarters, first eaten raw with Oyl, a little Vinegar, Saltand Pepper^ gratefully recommend a Glass of Wine: Dr. Muffet fays,at the End of Meals.

They are likewise, whilst tender and small, fried in frefli Buttercrisp with Parsy. But then become a most delicate and excellent Re-storative, when full grown, they are boy I’d the common way. TheBottoms are also bak’d in Pies , with Marrow, Hates, and other richIngredients. In Italy they sometimes broil them, and as the scalyLeaves open, baste them with frefli and sweet Oyl\ but with Care ex-traordinary, for if a Drop fall upon the Coals, all is marr’d ; that Ha-zard elcap’d, they eat them with the Juice of Orange and Sugar.

The Stalk is blanch'd in Autumn , and the Pith eaten raw or boil'd.The way of preserving them frefli all Winter, is by separating the Bot'toms from the Leaves , and, after parboiling, allowing to every BoVtom a small Earthen glaz’d Pot; burying it all over in frefli meltedButter , as they do Wild-Fowl, Or if more than one, in a lar-

ger Pot, in the fame Bed and Covering, Layer upon Layer.

They