This Month is a noted Month for brewing of Malt Liquors especially. Brown,
or high-dried Malt is to be used, as I have mentioned at large in the Month
of _March_, under the Article of Brewing; to which I refer my Reader, to be
fully satisfied of such Particulars relating to it, as seem to be the least
consider'd, altho' they are the most contributing to the Perfection of Malt
Liquors.
At this Season, Cyders, Mussels, Cockles, and such kind of Shell-Fish are
good and in Season; as for the Oyster, it is not only to be eaten raw, but
makes an agreeable Dish stew'd, or in Scallop-Shells; and besides, being
useful in many Sauces, are extremely good when they are well pickled.
Altho' the Oyster may seem foreign to a Farm, or some part of the Country,
yet considering that we live in a part of the World surounded with a Sea
that produces the best Oysters, and that they are a sort of Shell-Fish
which we can keep a long time, and feed them, I think it necessary to take
notice of them. About _Colchester_ the Oyster-Pits are only small Holes
about twelve foot square, by the side of the River, where the salt Water
comes up, and has a passage into them at the height of the Tides; in these
places the Oysters are laid, and there grow fat, and become green, by a
sort of Weed which is called Crow-Silk: and this may be done any where, if
there is a River with salt Water, as well as by _Colchester_, and be kept
two or three Months; so that I wonder 'tis not practised in other places.
But if we have not this conveniency, yet if we lay them in Salt and Water
after the Shells are well wash'd, just when they come from the Sea, they
will keep a Fortnight in pretty good order, if the Weather be cool, and
they can have the open Air; but then the Salt and Water should be changed
every four and twenty hours. The following Receipts are very good for
preparing them for the Table.