Take shell snails in January, February, or, March, when they be closed up, boil them in a skillet of boiling water, and when they be tender boil’d, take them out of the shell with a pin, cleanse them from the slime, flour them, and fry them; being fryed, serve them in a clean dish, with butter, vinegar, fryed parsley, fryed onions, or ellicksander leaves fryed, or served with beaten butter, and juyce of orange, or oyl, vinegar, and slic’t lemon.