you may have a Plaifter of Paracelfus, or Oil of Rofes, or of St. John's Wort, or twenty other things you may have occafion for, out of an Apothecary's Shop.

If you have a mind-to fee how matters go abroad in the World, and are minded to turn your Penny that way, you may go to the Coffee-house, and there read (if you can) the Gazette, and all the weekly News-Papers, difcourfe and comment upon them yourfelf, and hear the difcourfe and comments of others, and drink a Difh of Coffee into the bargain, and all for a Penny.

If your mind runs after Learning, and you have a mind to turn your Penny that way, you may for your Penny buy a Book that has puzzeled the greateft Scholar this day in England: and if you afk me, what book is this? I anfwer, a Horn-Book the initiating Book to all Learning.

If you either live, or happen to be at Westminster, and have occafion to go to Lambeth, for a penny you may fave going three miles about; without which, you may walk till you are weary; and fo truly fay, Defeffus fum ambulando.

If you are a ftranger, and walking along the Streets of London, are hard befet to do what no body can do for you, for a Penny you may turn into a Coffee-Houfe, and turn out that which troubles you, and drink a Difh of Coffee or Tea, or a glafs of Brandy, or Ufquebaugh, into the bargain and in fuch a cafe, this is a very happy turn of a Penny; for without it, you must have turned that into your breeches, which you had much rather, have turned any where else.

And though the Mafter of the Rolls be an honourable, as well as a profitable place, yet for a Fenny you may take two of the bet Rolls you can find in the Baker's basket.

For

For a Penny you may relieve four feveral poor People, and thereby make even Heaven itself a debtor to you and can you lay your money out to better advantage, or put it into furer hands ?.

may

And thus you fee how many feveral ways a penny

be turned.

But he that would thrive must be cautious in his Expences; efpecially those that return every Days of which Victuals and Drink are the chief; the excefs and fuperfluity whereof, hinders many a Man from thriving: and not only fo, but it debilitates the Body as much as it empties the Purfe For nature is fatisfied with a little; and more than fatisfies nature, deftroys it: and therefore he that can content himself with courfe and cheap foods, fuch as Sallads, Fruits, Roots, Bread and Water, and hath fet fuch bounds to his Defires, that he is satisfied with what only fupplies the neceffities of nature, and has his happinefs within himself, ftands not in fear of Fortune, let her do her worst: for what malignity of Fortune has, ever reduced any Man to a lower ebb than Bread and Water: and there are feveral in the World, that defire no better repaft, and are not only well content, buthighly pleafed therewith. But because there are but few in comparison of the others, that will be contented with fo mean a diet, though they are willing to be fparing too, that they may get before hand in the World, and thrive in their Callings, I have here fubjoined and extracted out of the late worthy Mr. Thomas Tyron's Works, (with whom I was particularly acquainted) a Catalogue of almost an hundred noble Difhes of Meat for those that are minded to regale themfelves, moft of which fhall not ftand a Man in above two-pence a Day

and

and he that lives upon two-pence a day, if he gets any thing at all, muft needs be in a way to

thrive.

Directions for preparing Fourfcore Noble and Wholefome Difhes, upon most of which a Man may live for two-pence a Day.

1.BREAD

READ and Water, to be used now and then, will make a good meal, they having the first place of all Foods, and are the foundations of dry and moift nutriment, and of an opening cleanfing

nature.

2. Take two Spoonfuls of Wheat-flower, or Oatmeal, put it into cold Water, mix them well together, ftirring them in two quarts of Water over a quick fire, till it boil up, putting to it a little Salt, and fome Bread; or inftead of Bread, an Onion boiled in it will do: this will not coft above a Farthing, and yet make a moft noble and exhilerating Meal; it may be made thicker or thinner, as you like beft; but thick is best for healthy people.

3. Take a Spoonful of ground Oatmeal, and temper it with cold Water, then brew it in a quart of Water made boiling hot, and fet it on the fire again till it boil up; then brew it again, and it is done; put fome Bread and a little Salt into it, and then eat it this makes as good a Meal as the World affords. If you make a Meal of this alone, you may boil in fome Pot-herbs and Onions, and it is done.

4. Take four quarts of Water, and put a pint of Pease therein; then fet them in the pot on a gentle fire, and let them boil flowly, for three or four hours, till they are foft and incorporated, into the pottage, fhred an Onion into it, and a little dry Sage rubbed into powder, and add a little Mint, if

you please, or any of thefe Herbs green will ferve: After your Herbs are boiled, put in two spoonfuls of Wheat-flower made into batter with cool Water; and when your Pottage boils up, it is done this will make about two quarts, and will ferve a labouring man a day, and not coft above three half-pence.

5. Take a quart of Water, and put it on the fire till it boils up, then put a spoonful of Oatmeal well mixed in two or three fpoonfuls of cold Water, and mix an Egg well in it, and put it to your boiling Water; put a little Salt and Bread, if you please, to it, and this makes a noble Meal.

6. Take Flower, a fufficient quantity, then add Water fufficient to make it up into a Pafte, put a little Salt and Ginger to it, and a little Yeaft; make your Dumplings as large as a crown piece, and boil them; this is wholefome, nourishing, and pleasant food.

7. Take an equal quantity of Milk and Water, and when it begins to boil, put in Flower, the ufual way of making Hafty-Pudding; and eat this with Butter, or Milk; this is hearty and wholesome nourishment.

8. Or Water and Flower, with a little Ginger, made into Hafty-Pudding, and eat with Milk or Butter, is hearty victuals.

9. Bread and Butter, eaten with thin Gruel, wherein is nothing but Salt, is the most approved way of eating Water-Gruel, especially when you bite and fup, as you do raw Milk and Bread. This is a moft curious and fweet Food for the Stomach, of eafy concoction, breeds good Blood, and causeth it to circulate freely.

10. Milk made boiling hot, and thickened with Eggs, is a brave fubftantial food, of a friendly mild nature and operation.

11. Bread

11. Bread and Butter, or Bread and Cheese, eaten alone with washed Sallads, without Salt, Oil, or Vinegar, or with them, makes a most dainty food, of a cleanfing quality, and eafy of concoction.

12. Eggs broken and buttered over the fire is very good food, being eaten with store of bread: or Eggs roafted or boiled in their fhells, roasted being the beft, eaten with Bread, Butter, and Salt, or Bread and Salt, is good and fubftantial food.

13. Eggs boiled, buttered, and eaten with Bread, is excellent food.

14. Parsley boiled and cut fmall, mixed with fome Butter and Vinegar melted, and poached Eggs, makes a curious difh, and gives great fatisfaction to the ftomach; fupplying Nature with nutriment to the higheft degree, and is very pleasant to the palate.

15. Eggs broken together, and fried with Butter, and when fried, melt fome Butter and Vinegar, and put over them, is a moft curious and dainty difh; being much better than the common way of frying Eggs; this being lighter and more tender, and eafier of concoction.

16. An Egg broken into a pint of good Ale, mixed well together, and eaten with Bread, makes a brave meal, and hath a vigorous and quick operation in the ftomach: in Winter, you may warm it; but in Summer you may drink it cold.

17. Poached Eggs eaten, with a difh of boiled Spinage buttered, is a curious Food; and being eaten with plenty of good Bread, affords agreeable nutriment.

18. Eggs mixed with various forts of Fruits, with Butter, and Bread made into pies, is a fort of pleafant Food, that a man may eat now and then

M 2

with