the Chimney, that the hot smoak striketh upon them; but if you have a very large Chimney, hang them pretty high and aside, that the smoak may not come full upon them.  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.  The juyce of Limons is put in at the end of all.  You may lay thin slices of Limon upon the Tansey made, and Sugar upon them.

ANOTHER WAY

Beat twelve Eggs (six whites put away) by themselves exceeding well (two or three hours), sometimes putting in a spoonful of Cream to keep them from oyling; Then mingle them well with a quart of Cream; to which put about half a pint of juyce of Spinage (as much as will make the Cream green) or of green wheat, and four spoonfuls of juyce or Tansey, one Nutmeg scraped into thin slices, and half a pound of Sugar; All things exceeding well Incorporated together; Fry this with fresh butter, no more then to glase the Pan over, and keep the Tansey from sticking to the Pan.

TO MAKE CHEESE-CAKES

Take twelve quarts of Milk warm from the Cow, turn it with a good spoonful of Runnet.  Break it well, and put it into a large strainer, in which rowl it up and down, that all the Whey may run out into a little tub; when all that will is run out, wring out more.  Then break the curds well; then wring it again, and more whey will come.  Thus break and wring till no more come.  Then work the Curds exceedingly with your hand in a tray, till they become a short uniform Paste.  Then put to it the yolks of eight new laid Eggs, and two whites, and a pound of butter.  Work all this long together.

In the long working (at the several times) consisteth the making them good.  Then season them to your taste with Sugar finely beaten; and put in some Cloves and Mace in subtile powder.  Then lay them thick in Coffins of fine Paste, and bake them.