( 6,s ;

keep it lang; ic» that it proves Excellent Wine] When 4 or y MerryCompanions, with every one his Mistreß, appoint to be Merry, they gpout co their Vineyard or Garden, have Mustek, and all or most oF thoseDishes, and there sit and Carouse over a great Earthen Bowl fuH of Wine,ot about 4 or 5 Galions , and so Drink round in a Cup that will hold al-most a Pint, like a large Tea-Dt{h, till there is none lest; it ästen happensthat they dönot part till they have made an end of the whole Jar, whichsoldam is leß than a Week's Timc ; I have known Tome that have been 9Dayj soccefstvely Drunk, Those that are known to Drink Wine , or PißStanding , their Testirmny will not be Valid in Law. In a Morning duringthis Time of Merriment, they are for some Savoury Bit, Pickled Ftßi, orEfcavecbe, or Elcholle. They are great Lovers of Fißi , and have as greatVariety, and very Good, which they Fry in O rigan Oyl , Stew, Roast, andBake, with good störe of Spiee, Onions, Garlick, Cummin, Farfley, andGoriander. The Efcavecbe, or Frfd-Fifl ?, is cut in thin Slices, and putinto Vinegar, with the aforesiid Spices, adding Saffron and Pepper, &t.

It will keep aboveaMonth, and this they have commonly, as also Pickled JLimes, Olsves , Cafers, &c. They EatParch’d Garavanfas, Parched Al~mends, and Beans, which they Patch in a Pan with Water and Salt,These, and other things, they have to relith their Glaß of Wine, orgive -them a Frelh Appetiteto Drink.

The Hedge-Hog is a Princely Dith amongst them; and before they Killhim, Rubhis Back against theGround, by holding his Feet betwixt two,as Men do a SaW thatSaws Stones, till it has done Squeaking; then theyCut itk Throat, and with a Knile cut off all its Spines and Singe it. Theytake out its Guts, stust the Bödy with some Rice, Sweet Herbs, Garavanfas ,Spiee and Onions,they put some Butter and Garavan^as into the Water theyStew it in, and let it Stew in a little Pot, dose stoppest, till it be Enougst,and it proves an excellent Difh. The Moors do not care to Kill Lamb ,Vtal, not Kid, soying it’s a Pity to part the SucUing from its Dam.

^ TheyEat with their Boil’d Meat, many tirnes, Carots, Turnips of twoor three sorts, Cabbage, Beans and Pease, &c. of which they have Plenty, .and very Good.. I have Eat of Porcufine Stew’d, which mueh resembledCamess Fleß> in Taste, and that is the nearest to Bief of any thing I >know.

I corne now to give an Account of the Alcbcllea : It is made of Beef,Mutton, or Camess Flelh, but chitfly Beef, which they cut all in longSlices, Salt it well, and let it lie 24 Hours in the Pickle. Then they re-move it out of those Tubs, or Jgrs, into others with Water, and whenithaslain a Night, they take it out, and put it on Ropes in the Sun and Air toDry; when it is thoroughly Dry’d and Hard, they Cut it into pieces of % or3 Inches long, and throw it into a Pan, or Gauldron, which is ready,with Boiling Oyl and Süet, sofficient to hold it, where it Boils till it bevery Clear and Red, if one Cuts it; which taken out, they set to Drein :When all is thus done, it stands till Cool, and Jars are prepar’d to Put itup in, pouring the Liquor they Fry’d it in upon it, as soon as it is tho-roughly