Barley Water

Take the rinds of 6 lemons

1/2 lb loaf sugar

2 oz pearl barley well  washed in cold water

Pour over 3 quarts of boiling water and when cold, ready for use.

A later recipe

To make Orange Wine

Take 10 Gallons of Water

26 lb of Sugar

Y^e White of 6 eggs well beat

Stir them well together as it heats. Take of ye Scum as long as any will rise. Let it boyl 3/4 of an hour.  Take 100 Sivilla Oranges pair them thin, put your Pells into a tub or Pan, Pour your Liquor hot on them, cover them down Close, and let it stand till near cold. Squeeze your Oranges free from seeds and put Yr juice into Yr liquor.

Then put 10 spoonfulls of New-ale Yeast, take out Yr peels and put 2 quarts of Brandy.   Barrel it up and stop it close, let it stand 3 months before you bottle it off and it will keep many years....

 Note when you Barrel it up put in a handfull or two of Fresh Orange Peels

To make Shrub

To one quart of Sivilla Oranges, juices squeezed free from seeds put one Pound Best Double-refined Sugar, one Gallon of Yr Strongest Brandy or Rum.

Collared Beef

The thinnest part of the flank will serve for collaring. 8 lbs of which should be rubbed, (each day for a week) with 3 oz of coarse sugar; 8 oz of salt (mixed together) and about 3 eschelottes and a little cinnamon.  After the end of the week it will be fit to  strip the bones out and tough ....... must be removed before it is rolled, which should be very tightly; it must then be secured with a cloth and bound as closely as possible with broad tapes.  It will require nearly five hours gently boiling, and should be placed while hot under a weight, or in a press, without having the tapes and cloth removed.  The cloth must be taken off before the beef is put on the table

1/2 lb granulated sugar

2 oz pearl barley (well washed)

6 lemon rinds, finely pared and chopped

Put the ingredients into a large stainless steel or enamel pot and add 3 quarts of boiling water. Leave to cool when it will be ready.

see also Orange Wine

Seville oranges