cleansed well from their slime, wash them, and crack their Shells and
take them off, then wash them in the distilled Water of Hysop, then put
them into a Bag made of Canvas, with some white Sugar Candy beaten, and
hang up the Bag, and let it drop as long as it will, which if you bruise
the Snails before you hang them up, it is the better; this Liquor taken
morning and evening a Spoonful at a time is very rare.
287. _A Suitable Dish for Lent._
Take a large Dish with broad Brims, and in the middle put blanched
Almonds round about them, Raisins of the Sun, and round them Figs, and
beyond them all coloured Jellies, and on the Brims Fig-Cheese.
288. _To make a Rock in Sweet-Meats._
First take a flat broad voiding Basket, then have in readiness a good
thick Plum Cake, then cut your Cake fit to the bottom of the Basket, and
cut a hole in the middle of it, that the foot of your Glass may go in,
which must be a Fountain-Glass, let it be as high a one as you can get;
put the foot of it in the hole of the Cake edgling that it may stand the
faster, then tie the Cake fast with a Tape to the Basket, first cross
one way and then another, then tie the foot of the Glass in that manner
too, that it may stand steady, then cut some odd holes in your Cake
carelesly, then take some Gum Dragon steeped in Rosewater, and mix it
with some fine Sugar, not too thick, and with that you must fasten all
your Rock together, in these holes which you cut in your Cake you must
fasten some sort of Biskets, as Naples Biskets, and other common Bisket
made long, and some ragged, and some coloured, that they may look like
great ill-favoured, Stones, and some handsome, some long, some short,
some bigger, and some lesser, as you know Nature doth afford, and some
of one colour and some of another, let some stand upright and some
aslannt, and some quite along, and fasten them all with your Gum, then
put in some better Sweet-meats, as Mackeroons and Marchpanes, carelesly
made as to the shape, and not put on the Rock in a set form, also some
rough Almond Cakes made with the long slices of Almonds (as I have
directed before;) so build it up in this manner, and fasten it with the
Gum and Sugar, till it be very high, then in some places you must put
whole Quinces Candied, both red and white, whole Orange Pills and Limon
Pills Candied; dried Apricocks, Pears and Pippins Candied, whole
Peaches Candied, then set up here and there great lumps of brown and
white Sugar-candy upon the stick, which much resembles some clusters of
fine Stones growing on a Rock; for Sand which lies sometimes among the
little Stones, strew some brown Sugar; for Moss, take herbs of a Rock
Candy; then you must make the likeness of Snakes and Snails and Worms,
and of any venomous Creature you can think of; make them in Sugar Plate
and colour them to their likeness, and put them in the holes that they
may seem to lurk, and some Snails creeping one way and some other; then
take all manner of Comfits, both rough and smooth, both great and small,
and colour many of them, some of one colour and some of another, let
some be white and some speckled, then when you have coloured them, and
that they are dry, mix them together and throw them into the Clefts, but
not too many in one place, for that will hide the shape of your work,
then throw in some Chips of all sorts of Fruit Candied, as Orange,
Limon, Citron, Quince, Pear, and Apples, for of all these you may make
Chips; then all manner of dryed Plumbs, and Cherries, Cornelions dryed,
Rasps and Currans; and in some places throw a few Prunelles, Pistacho
Nuts, blanched Almonds, Pine Kernels, or any such like, and a pound of
the great round perfumed Comfits; then take the lid off the top of the
Glass and fill it with preserved Grapes, and fill another with some
Harts-horn Jelly, place these two far from one another, and if you set
some kind of Fowl, made in Marchpanes, as a Peacock, or such like, and
some right Feathers gummed on with Gum Arabick, let this Fowl stand as
though it did go to drink at the Glass of Harts-horn Jelly, and then
they will know who see it, that those two liquid Glasses serve for
resemblance of several Waters in the Rock.
Then make good store of Oyster shells and Cockle shells of Sugar Plate,
let some be pure white as though the Sea water had washed them, some
brown on the outside, and some green, some as it were dirty, and others
worn away in some Places, some of them broke, and some whole, so set
them here and there about the Rock, some edgling, and some flat, some
the hollow side upward, and some the other, then stick the Moss, some
upon the shells, and some upon the stones, and also little branches of
Candied Fruits, as Barberries, Plums, and the like, then when all is
done, sprinkle it over with Rosewater, with a Grain or two of Musk or
Ambergreece in it; your Glass must be made with a reasonable proportion
of bigness to hold the Wine, and from that, in the middle of it, there
must be a Conveyance to fall into a Glass below it, which must have
Spouts for the Wine to play upward or downward, then from thence in
another Glass below, with Spouts also, and from thence it hath a
Conveyance into a Glass below that, somewhat in form like a Sillibub
Pot, where the Wine may be drunk out at the Spout; you may put some
Eringo Roots, and being coloured, they will shew very well among the
other Sweet-Meats, tie your Basket about with several sorts of small
Ribbons: Do not take this for a simple Fancy, for I assure you, it is
the very same that I taught to a young Gentlewoman to give for a Present
to a Person of Quality.
TO THE READER.
_Courteous Reader,
I Think it not amiss, since I have given you, as I think, a very full
Direction for all kinds of Food both for Nourishment and Pleasure, that
I do shew also how to eat them in good order; for there is a Time and
Season for all things: Besides, there is not anything well done which
hath not a Rule, I shall therefore give you several Bills of Service for
Meals according to the Season of the Year, so that you may with ease
form up a Dinner in your Mind quickly; afterwards I shall speak of
ordering of Banquets; but these things first, because Banquets are most
proper after Meals.
All you who are knowing already and Vers'd in such things, I beseech you
to take it only as a_ Memorandum; _and to those who are yet unlearned, I
presume they will reap some Benefit by these Directions; which is truly
wished and desired by_
Hanna Woolley _alias_ Chaloner.
* * * * *
_A Bill of Service for extraordinary Feasts in the Summer._
1. A Grand Sallad.
2. A boiled Capon or Chickens.
3. A boiled Pike or Bream.
4. A Florentine in Puff Paste.
5. A Haunch of Venison rosted.
6. A Lomber Pie.
7. A Dish of Green Geese.
8. A Fat Pig with a Pudding in the belly.
9. A Venison Pasty.
10. A Chicken Pie.
11. A Dish of young Turkeys.
12. A Potato Pie.
13. A couple of Caponets.
14. A Set Custard.
_The Second Course_
1. A Dish of Chickens rosted.
2. Souced Conger or Trouts.
3. An Artichoke Pie.
4. A Cold Baked Meat.
5. A Souced Pig.
6. A Dish of Partridges.
7. An Oringado Pie.
8. A Dish of Quails.
9. Another cold Baked Meat.
10. Fresh Salmon.
11. A Dish of Tarts.
12. A Joll of Sturgeon.
_The Third Course._
1. Dish of fried Perches.
2. A Dish of Green Pease.
3. A Dish of Artichokes.
4. A Dish of Lobsters.
5. A Dish of Prawns or Shrimps.
6. A Dish of Anchovies.
7. A Dish of pickled Oysters.
8. Two or three dried Tongues.
* * * * *
_Another Bill of Fare for Winter Season._
1. A Collar of Brawn.
2. A Capon and White Broth.
3. A boiled Gurnet.
4. A Dish of boiled Ducks or Rabbits.
5. A rosted Tongue and Udder.
6. A made Dish in Puff-Paste.
7. A Shoulder of Mutton with Oysters.
8. A Chine of Beef.
9. A Dish of Scotch Collops of Veal.
10. Two Geese in a Dish.
11. An Olive Pie.
12. A Pig.
13. A Loin of Veal.
14. A Lark Pie.
15. A Venison Pasty.
16. A Dish of Capons, two in a Dish or three.
17. A Dish of Set Custards.
_The Second Course._
1. Young Lamb cut in Joints, three Joints in a Dish Larded.
2. A couple of Fat Rabbets.
3. A Kickshaw fried or baked.
4. A Dish of rofted Mallards.
5. A Leash of Partridges.
6. A Pigeon Pie.
7. Four Woodcocks in a Dish.
8. A Dish of Teal, four or six.
9. A cold baked Meat.
10. A good Dish of Plover.
11. Twelve Snites in a Dish.
12. Two Dozen of Larks in a Dish.
13. Another cold baked Meat.
_The Third Course._
1. An Oister Pie hot.
2. A Dish of fried Puffs.
3. Three or four dried Neats Tongues.
4. A Joll of Sturgeon.
5. Laid Tarts in Puff-paste.
6. Pickled Oisters.
7. A Dish of Anchovies and Caveare.
8. A Warden Pie or Quince Pie.
_Note_, That when your last Course is ended, you must serve in your
Meat-Jellies, your Cheeses of several sorts, and your Sweet-meats.
* * * * *
_A Bill of Fare for lesser Feasts._
1. An Almond Pudding boiled or baked.
2. A Dish of boiled Pigeons with Bacon.
3. A Leg of Mutton, boiled with good Sauce, or a leg of Pork.
4. A Dish of rosted Olives of Veal.
5. A Dish of Collops and Eggs.
6.A piece of rosted Beef.
7. A Dish of Scotch Collops.
8. A Loin of Veal.
9. A fat Pig rosted.
10. Two Turkies in a Dish.
11. A Venison Pasty.
12. A Dish of Pheasants or Partridges.
13. A Dish of Custards in little China Pots.
_The Second Course._
1. Three or four Joints of Lamb rosted asunder, though never so small.
2. A Couple of Rabbits.
3. A Dish of Mallard, Teal or Widgeon.
4. A Leash of Partridges or Woodcocks.
5. A Pigeon Pie.
6. A Dish of Plovers or Snites.
7. A Dish of fat Chickens rosted.
8. A Warden or Quince Pie.
9. A Sowced Pig.
10. A Dish of Tarts of several sorts.
11. A Dish of Lobsters, or Sturgeon.
12. A Dish of pickled Oysters.
* * * * *
_A Bill of Fare for Fish Days and Fasting Days in Ember week, or in
Lent._
1. A Dish of Butter newly Churned.
2. A Dish of Rice Milk or Furmity.
3. A Dish of Buttered Eggs.
4. A Dish of stewed Oysters.
5. A Dish of Gurnets boiled.
6. A boiled Sallad.
7. A boiled Pike or two Carps stewed.
8. A Dish of Buttered Loaves.
9. A Pasty of Ling.
10. A Dish of Buttered Salt Fish.
11. A Dish of Smelts.
12. A Dish of White Herrings broiled.
13. A Potato Pie or Skirret Pie.
14. A Dish of Flounders fryed.
15. An Eel Pie or Carp Pie.
16. A Dish of fryed Whitings.
17. A Dish of Salt Salmon.
18. A Dish of Custards.
19. A Joll of Sturgeon.
20. A Dish of Pancakes or Fritters.
_The Second Course._
1. A Dish of Eels spichcockt.
2. A Fricasie of Eels.
3. A Dish of fryed Puffs.
4. A Dish of Potatoes stewed.
5. A Dish of fryed Oysters.
6. A Dish of blanched Manchet.
7. An Oyster Pie with Parsneps.
8. A Pippin Pie Buttered.
9. A Dish of Buttered Shrimps.
10. Two Lobsters rosted.
11. A Dish of Tarts of Herbs.
12. A Dish of souced Fish.
13. A Dish of pickled Oysters.
14. A Dish of Anchovies and Caveare.
* * * * *
_A Bill of Fare without feasting; only such a number of Dishes as are
used in Great and Noble Houses for their own Family, and for familiar
Friends with them._
_The First Course in Summer Season._
1. A Fine Pudding boiled or baked.
2. A Dish of boiled Chickens.
3. Two Carps stewed or a boiled Pike.
4. A Florentine in Puff-Paste.
5. A Calves head, the one half hashed, and the other broiled.
6. A Haunch of Venison rosted.
7. A Venison Pasty.
8. A Couple of fat Capons, or a Pig, or both.
_The Second Course._
1. A Dish of Partridges.
2. An Artichoke Pie.
3. A Dish of Quails.
4. A cold Pigeon Pie.
5. A Souced Pig.
6. A Joll of fresh Salmon.
7. A Dish of Tarts of several sorts.
8. A Westphalia Gammon and dried Tongues about it.
* * * * *
_A Bill of Fare in Winter in Great Houses._
1. A Collar of Brawn.
2. A Capon and White Broth, or two boiled Rabbits.
3. Two rosted Neats Tongues and an Udder between them.
4. A Chine of Beef rosted.
5. A made Dish in Puffpaste.
6. A Shoulder of Mutton stuffed with Oysters.
7. A fine Sallad of divers sorts of Herbs and Pickles.
8. An Eel Pie or some other Pie.
9. Three young Turkies in a Dish.
10. A Dish of souced Fish, what is most in season.
_The Second Course in Winter in great Houses._
1. A Quarter of Lamb rosted, the Joints Larded with several things, and
rosted asunder.
2. A Couple of Rabbits.
3. A Kickshaw fried.
4. A Dish of Mallard or Teals.
5. A Cold Venison Pasty, or other cold Baked meat.
6. A Dish of Snites.
7. A Quince or Warden Pie.
8. A Dish of Tarts.
9. A Joll of Sturgeon.
10. A Dish of pickled Oysters.
* * * * *
_A Bill of Fare for Fish Days in Great Houses and at familiar Times._
1. A Dish of Milk, as Furmity, or the like.
2. A Dish of stewed Oysters or buttered Eggs.
3. A boiled Gurnet, or such like.
4. A Dish of Barrel Cod buttered.
5. A Dish of Buttered Loaves or fryed Toasts.
6. A Pasty made of a Joll of Ling.
7. A Potato Pie, or Skirret Pie.
8. A Dish of Plaice or Flounders.
9. A Piece of salt Salmon.
10. A Carp Pie cold, or Lamprey Pie.
_The Second Course to the Same._
1. A Dish of Eels spitchcockt.
2. A Chine of Salmon broiled.
3. A Dish of Oysters fryed.
4. An Apple pie buttered.
5. A Dish of fryed Smelts.
6. A Dish of buttered Shrimps.
7. A Dish of Skirrets fryed.
8. Two lobsters in a Dish.
9. A Dish of pickled Oysters.
10. A Dish of Anchovies.
When all these are taken away, then serve in your Cheeses of all sorts,
and also your Creams and Jellies, and Sweet-meats after them, if they be
required.
Thus I have done with the Bills of Fare in Great Houses, although it be
impossible to name half which are in season for one Meal; but this will
serve you for the number of Dishes, and any Person who is ingenious,
may leave out some, and put in other at pleasure.
* * * * *
_A Bill of Fare for Gentlemens Houses of Lesser Quality, by which you
may also know how to order any Family beneath another, which is very
requisite._
_The First Course in Summer season._
1. A Boiled Pike or Carp stewed.
2. A very fine Pudding boiled.
3. A Chine of Veal, and another of Mutton.
4. A Calves head Pie.
5. A Leg of Mutton rosted whole.
6. A couple of Capons, or a Pig, or a piece of rost Beef, or boiled
Beef.
7. A Sallad, the best in season.
_The Second Course to the same._
1. A Dish of fat Chickens rosted.
2. A cold Venison Pasty.
3. A Dish of fryed Pasties.
4. A Joll of fresh Salmon.
5. A couple of Lobsters.
6. A Dish of Tarts.
7. A Gammon of Bacon or dried Tongues.
After these are taken away, then serve in your Cheese and Fruit.
_Note_, That this Bill of Fare is for Familiar times.
* * * * *
_A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season._
_The First Course._
1. A Collar of Brawn.
2. A rosted Tongue and Udder.
3. A Leg of Pork boiled.
4. A piece of rost Beef.
5. A Venison Pasty or other Pie.
6. A Marrow Pudding.
7. A Goose, or Turkie, or Pig.
8. A Sallad of What's in season.
_The Second Course to the same._
1. Two Joints of Lamb rosted.
2. A Couple of Rabbits.
3. A Dish of wild Fowl or Larks.
4. A Goose or Turkie Pie cold.
5. A fryed Dish.
6. Sliced Venison cold.
7. A Dish of Tarts or Custards.
8. A Gammon of Bacon, or dried Tongues, or both in one Dish.
When these are taken away, serve in your Cheese and Fruit as before I
have told you.
* * * * *
_A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar
Times._
1. A Dish of Buttered Eggs.
2. An Almond Pudding Buttered.
3. A Dish of Barrel Cod Buttered.
4. A Sallad of what's in season.
5. A Dish of Fresh Fish boiled.
6. A Dish of Eels Spitchcockt.
7. An Oyster Pie or Herring Pie.
8. A Fricasie of Eels and Oysters.
9. A Carp Pie cold, or Lamprey Pie.
_. The Second Course to the same._
1. An Apple Pie buttered, or some Pancakes or Fritters.
2. A Dish of fryed Smelts.
3. A Dish of broiled Fish.
4. A Dish of buttered Crabs.
5. A Dish of Lobsters and Prawns.
6. A Joll of Sturgeon or Fresh Salmon.
7. A Dish of Tarts or Custards.
8. A Dish of Anchovies or Pickled Herring.
When these are taken away, serve in your Cheese and Fruit as before I
have told you.
* * * * *
Now because I would have every one Compleat who have a Desire to serve
in Noble or Great Houses, I shall here shew them what their Office
requires; And,
First, _For the Kitchin, because without that we shall look lean, and
grow faint quickly._
The Cook, whether Man or Woman, ought to be very well skilled in all
manner of things both Fish and Flesh, also good at Pastry business,
seasoning of all things, and knowing all kinds of Sauces, and pickling
all manner of Pickles, in making all manner of Meat Jellies; also very
frugal of their Lords or of their Masters, Ladies or Mistresses Purse,
very saving, cleanly and careful, obliging to all persons, kind to
those under them, and willing to inform them, quiet in their Office, not
swearing nor cursing, nor wrangling, but silently and ingeniously to do
their Business, and neat and quick about it; they ought also to have a
very good Fancy: such an one, whether Man or Woman, deserves the title
of a fit Cook.
* * * * *
_For a Maid under such a Cook._
She ought to be of a quick and nimble Apprehension, neat and cleanly in
her own habit, and then we need not doubt of it in her Office; not to
dress her self, specially her head, in the Kitchin, for that is
abominable sluttish, but in her Chamber before she comes down, and that
to be at a fit hour, that the fire may be made, and all things prepared
for the Cook, against he or she comes in; she must not have a sharp
Tongue, but humble, pleasing, and willing to learn; for ill words may
provoke Blows from a Cook, their heads being always filled with the
contrivance of their business, which may cause them to be peevish and
froward, if provoked to it; this Maid ought also to have a good Memory,
and not to forget from one day to another what should be done, nor to
leave any manner of thing foul at night, neither in the Kitchin, nor
Larders, to keep her Iron things and others clean scowred, and the
Floors clean as well as places above them, not to sit up junketing and
gigling with Fellows, when she should be in bed, such an one is a
Consumer of her Masters Goods, and no better than a Thief; and besides,
such Behaviour favoureth much of Levity. But such an one that will take
the Counsel I have seriously given, will not only make her Superiours
happy in a good Servant, but she will make her self happy also; for by
her Industry she may come one day to be Mistress over others.
* * * * *
_Now to the Butler._
He ought to be Gentile and Neat in his Habit, and in his Behaviour,
courteous to all people, yet very saving of his Masters Goods, and to
order himself in his Office as a faithful Steward, charge and do all
things for the honour of his Master or Lady, not suffering their Wine or
Strong Drink to be devoured by ill Companions, nor the small to be drawn
out in waste, nor Pieces of good Bread to lie to mould and spoil, he
must keep his Vessels close stopped, and his Bottles sweet, his Cellars
clean washed, and his Buttery clean, and his Bread-Bins wholsom and
sweet, his Knives whetted, his Glasses clean washed that there be no
dimness upon them, when they come to be used, all his Plate clean and
bright, his Table, Basket and Linnen very neat, he must be sure to have
all things of Sauce ready which is for him to bring forth, that it may
not be to be fetched when it is called for, as Oil, Vinegar, Sugar,
Salt, Mustard, Oranges and Limons, and also some Pepper; he must also be
very neat and handy in laying the Clothes for the Chief Table, and also
the Side-boards, in laying his Napkins in several Fashions, and pleiting
them, to set his Glasses, Plate, and Trencher-Plates in order upon the
Side-boards, his Water-Glasses, Oranges or Limons; that he be careful to
set the Salts on the Table, and to lay a Knife, Spoon and Fork at every
Plate, that his Bread be chipped before he brings it in; that he set
drink to warm in due time if the season require; that he observe a fit
time to set Chairs or Stools, that he have his Cistern ready to set his
Drink in; that none be spilt about the Room, to wash the Glasses when
any one hath drunk, and to wait diligently on them at the Table, not
filling the Glasses too full; such an one may call himself a Butler.
* * * * *
_To the Carver._
If any Gentleman who attends the Table, be employed or commanded to cut
up any Fowl or Pig, or any thing else whatsoever, it is requisite that
he have a clean Napkin upon his Arm, and a Knife and Fork for his use,
that he take that dish he should carve from the Table till he hath made
it ready for his Superiours to eat, and neatly and handsomly to carve
it, not touching of it so near as he can with his Fingers, but if he
chance unawares to do so, not to lick his Fingers, but wipe them upon a
Cloth, or his Napkin, which he hath for that purpose; for otherwise it
is unhandsom and unmannerly; the neatest Carvers never touch any Meat
but with the Knife and Fork; he must be very nimble lest the Meat cool
too much, and when he hath done, return it to the Table again, putting
away his Carving Napkin, and take a clean one to wait withal; he must be
very Gentile and Gallant in his Habit, lest he be deemed unfit to attend
such Persons.
* * * * *
_To all other Men-Servants or Maid-Servants who commonly attend such
Tables._
They must all be neat and cleanly in their Habit, and keep their Heads
clean kembed, always ready at the least Call and very attentive to hear
any one at the Table, to set Chairs or Stools, and not to give any a
foul Napkin, but see that every one whom their Lord or Master is pleased
to admit to their Table, have every thing which is fit for them, and
that they change their Plates when need shall be; also that they observe
the eyes of a Stranger what they want, and not force them still to want
because they are silent, because it is not very modest for an Inferiour
to speak aloud before their Betters; and it is more unfit they should
want, since they have leave to eat and drink: they must wait diligently,
and at a distance from the Table, not daring to lean on the Chaires for
soiling them, or shewing Rudeness; for to lean on a Chair when they
wait, is a particular favour shewn to any superiour Servant, as the
Chief Gentleman, or the Waiting Woman when she rises from the Table;
they must not hold the Plates before their mouths to be defiled with
their Breath, nor touch them on the right side; when the Lord, Master,
Lady or Mistress shew that favour to drink to any Inferiour, and do
command them to fill for them to pledge them, it is not modesty for them
to deny Strangers that favour, as commonly they do, but to fulfill their
Commands, or else they dishonour the Favour.
When any Dish is taken off the Table, they must not set it down for Dogs
to eat, nor eat it themselves by the way, but haste into the Kitchin
with it to the Cook, that he may see what is to be set away, and what to
be kept hot for Servants; when all is taken away, and Thanks given, they
must help the Butler out with those things which belong to him, that he
may not lose his Dinner.
They must be careful also to lay the Cloth for themselves, and see that
nothing be wanting at the Table, and to call the rest of the Servants to
Meals, whose Office was not to wait at the Table, then to sit down in a
handsom manner, and to be courteous to every Stranger, especially the
Servants of those Persons whom their Lord or Master hath a kindness for.
If any poor Body comes to ask an Alms, do not shut the Door against them
rudely, but be modest and civil to them, and see if you can procure
somewhat for them, and think with your selves, that though you are now
full fed, and well cloathed, and free from care, yet you know not what
may be your condition another day: So much to Inferiour Servants.
* * * * *
_To the Gentlewomen who have the Charge of the Sweet-Meats, and such
like Repasts._
_Gentlewomen_,
Perhaps you do already know what belongs to serving in fine Cream
Cheeses, Jellies, Leaches or Sweet-meats, or to set forth Banquets as
well as I do; but (pardon me) I speak not to any knowing Person, but to
the Ignorant, because they may not remain so; besides really there are
new Modes come up now adays for eating and drinking, as well as for
Clothes, and the most knowing of you all may perhaps find somewhat here
which you have not already seen; and for the Ignorant, I am sure they
may ground themselves very well from hence in many accomplishments, and
truly I have taken this pains to impart these things for the general
good of my Country, as well as my own, and have done it with the more
willingness, since I find so many Gentlewomen forced to serve, whose
Parents and Friends have been impoverished by the late Calamities,
_viz._ the late Wars, Plague, and Fire, and to see what mean Places
they are forced to be in, because they want Accomplishments for better.
I am blamed by many for divulging these Secrets, and again commended by
others for my Love and Charity in so doing; but however I am better
satisfied with imparting them, than to let them die with me; and if I do
not live to have the Comfort of your Thanks, yet I hope it will cause
you to speak well of me when I am dead: The Books which before this I
have caused to be put in Print, found so good an acceptance, as that I
shall still go on in imparting what I yet have so fast as I can.
Now to begin with the Ordering those things named to you: