Selected quad for the lemma: cause_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	brain_n	part_n	spirit_n	1,451	5	5.2508	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A45501	The family dictionary, or, Houshold [sic] companion wherein are alphabetically laid down exact rules and choice physical receipts for the preservation of health ... directions for making oils, ointments, salves, ... chymical preparations, physical-wines, ales and other liquors and descriptions of the virtues of herbs, fruits, flowers ... and parts of living creatures used in medicinal potions, ... likewise directions for cookery, ... also the way of making all sorts of perfumes ... together with the art of making all sorts of English wines, ... the mystery of pickling and keeping all sorts of pickles ... : to which is added as an appendix the explanation of physical terms, bills of fare ... : with the art of carving and many other useful matters / by J.H.	Salmon, William, 1644-1713.; J. H.	1695 (1695)	Wing H66; ESTC R30331	305,220	380

Uterine proper for the Womb. Vulnerary Potion a Drink for healing Wounds A Catalogue of such Instruments and Utensils as are requisite in Pivate Houses for the use of those that are desirous to compound Medicins c. A Great Marble Mortar and another of Brass A Rowler to rowl Lozenges Spatula's of different sizes Copper Pans to make Decoctions An iron Ladle to prepare Lead A Grinding-Stone and Mullet A Pulping-Sieve a Hair-Sieve covered Hippocras-Bags and little Cotten-Blankets for straining Scales and Weights Presses Rasps to rasp Harts-horn Woods Quinces c. A square wooden Frame with a Nail at each corner to hold the Strainer An incision Knife A levatory Probe Syringes to make Injection Forceps to draw Teeth and a Lancet Cupping-Glasses Gallypots Boxes and Glasses to keep Oils Syrups Waters c. Cauteries to make Issues Pipes with Fenestals Needles fit for Sutures Ligatures Bands Swaths of Linnen and Woolen Powders and Waters to stay Bleeding Pledgets Compressers and Boulsters A Bathing-Tub or Chair An Alembick and small Still with Receivers These will pretty well suffice any private Practitioner and if necessity requires any tiling more you may furnish your self at leisure Meat and Drink observed for the contributing to Health and the Preservation of it NOurishment is a necessary Part for the Preservation of Health for as they are temperate or intemperate so good or evil Juices have their Effects in the Body of Men and VVomen as the Food we eat is of hard or easie Concoction or Digestion The Temperate is such Meats as being taken in due order cause no Distemper as Bread well made of VVheat The Intemperate are those that by some quality do alter the State of our Bodies as for example VVine Mustard Garlick Leeks Onions c. do heat and so does Pottage made with hot Herbs as Hyssop Thyme c. Bread made of Barly Grapes and Pottage made with cool Herbs as Lettuce Sorrel c. do cool Some kind of Nourishments breed Flegm some Choler some Melancholy and some Excrements only Those that principally generate good Blood are these viz. Red VVine Milk Eggs the Flesh of Hens Capons and Birds are to be preferred before any other sorts of Flesh either Kid or Veal because they generate better Juice Black and thick VVines breed ill Juice th● like does Beef Goats-flesh but worst of all that of Bulls Brawn and Ram-flesh Bread that is made of yellow and sweet VVheat well drest is best for Nourishment All manner of Pease breed VVind and encrease Melancholy Beans that are green are cold and moist and generate crude Blood and VVind Dried Beans are cold and dry so that the Flowers thereof are much used in Cataplasms that are to dry and cool as in hot Impostumes of the Paps Rice is a great Binder and therefore used in Clysters to stop Lasks it generates thick Juice and Obstructions in the Veins if it be much eaten All Fish do of themselves yield a cold and moist Nourishment and much Flegm yet let the quality of Meat be never so good too much in quantity or unseasonably taken will cause the Nourishment to prove Evil for Gluttony and Intemperance are the greatest Maintainers of the Physicians Therefore if we regard our Healths we should eat and drink to live and not live to eat and drink and certain it is that those who regard their Healths ought to be moderate in both and therefore it is the best way to eat little at a time that there be always a good Appetite and Digestion likewise to keep due order and time in our Meats and Drinks Good VVine is nourishing as also the Liquors of our own Country growth that have Age and Clearness Labour and Rest how thy contribute to Health MOderate Labour or Exercise where the whole Body is actively employed contributes much to Health by stirring the Humours and sweating out what is noxious or offensive but the Body continuing in idleness gathers much Flegm and Excrements which would be dissipated by Exercise for it helps the natural Heat quickens the Spirits makes the Senses the better perform their several Offices opens the Pores of the Body and by perspiration wasts the Excrement that other ways would afflict it finally it comforteth all the Spirit and Members that they may the better undergo their Function In Exercise consider first the time which is the fittest before Meat secondly the manner of the Exercise which is general or particular as playing at Ball or Leaping particularly as when one Part only is exercised as the Legs by walking the Arms by another Motion the Belly is stirred by riding and the Lungs by much Discourse or loud calling Now as there are many Conveniencies by Exercise used in due quality and time so are there many inconveniencies and dangers proceeding from Rest and Idleness as Crudities Obstructions Stone in the Reins and Bladder Gouts and Apoplexy and sundry others and it not only dulleth the principal Instruments of our Body but also of our Mind Sleeping and Waking how they contribute to a healthful Constitution SLeep is a Rest and Quietness of the Body in its 〈◊〉 and a Cessation of the animal Spirits and Faculty 〈…〉 Sense and Motion It fortifieth the Strength 〈…〉 Digestion corrects the Passions of the Mind and is caused when the Brain is possessed with Vapours that ascend which by the Brain 's Coldness are turned into Humours and these close the Conduits of the Nerves for when we are waking the Animal Faculties as Sense Motion and all are at Work but when we sleep the natural Functions are better performed because the Heat goes into the Bowels whereby is made Digestion but this is meant by Sleep in the night but sleeping in the day is hurtfull for the Sun draws the Heat and Spirits unto the outward Parts of the Body and being many times suddenly wakened by Noises c. the Concoction begun is not perfected but it fills the Stomach with Crudities and sowre Belchings and the Brain is filled with gross Vapours and Excrementitious Humidities and is the Cause of divers Sicknesses as Catarrhs c. and in the night not to exceed 8 hours sleeping is the most healthfull because a longer time hinders the Evacuation of the Execrements both upward and downward and the Natural Heat which is not idle draws from them some ill Vapours into the Veins and principal Parts of the Body there to become some Matter for a Disease Also in our lying down to sleep we must observe to do it on the right side that the Digestion may be more easie in the bottom of the Stomach which is hotter and about an hour after if you be waking you may turn on the Left side that the Liver with its Lobes may embrace the Ventricles and as a Fire under a Furnace hasten the Digestion but lye as little as may be on the Back or Face for Excess of the first often causes Inflammations of the Reins and Stone Palsie Convulsions and the usual

slices of Lemon observing always to put half a pound of Sugar to a pint of Water This is very wholsom for the Stomach creates Appetite and good Digestion and is a very pleasant cooling Liquor and in case of the Distemper call'd Furor Uterinus Take the Feathers of a Partridge burn them for a considerable time under the Party's Nose so that the Fume may ascend the Nostrils and drink a quarter of a pint of this Limonade after if Liniments for Hemorrhoids Take of the Flower of Sulphur two drams Oil of Eggs half an ounce Oil of Roses one ounce mingle them for the Liniment for application Or Take of the Oil of Linseed the Pulp of an Onion well baked or roasted in Embers of each two ounces white Wax half an ounce of these make a Liniment Or Take Hog-Lice and mash them the Ointment of Poplar of each an ounce Extract of Opium half a dram mix them and make them up into a Liniment All these are very proper to asswage the Swelling and Pains of the Hemorrhoids and other violent hot Swellings occasioned by infectious Humours Liniment to prevent Scars of the Small-Pox Take Litharge of Gold prepared and well washed in Rose-water of each one ounce Oil of the four great Seeds cleansed bitter Almonds and Eggs of each half an ounce Night-shade and Plantane-water as much as is sufficient This Liniment is a great restorer of Beauty Liniment for the Sciatica Take three new whelped Puppies as many live Moles Earth-worms one pound Lees of Rosemary Laurel Lavender Mother of Thyme and St. John's-wort of each a handful boil them in common Oil and red Wine then strain and press them strongly out and to the Liquor add of yellow Wax and Goose-grease of each ten ounces This Liniment is much praised and commended for its excellent Virtue in easing the Pains of the Sciatica and all sorts of Rheuma tisms and Gouts Liniment for Tetters Take Mercurial precipitate and green Vitriol of each one ounce Verdigrease and Borax of each two drams Juice of red Dock two ounces Hogs-grease and new Butter of each four ounces pressed Oil of Henbane one ounce This Liniment is excellent to cure Tettars Ring-worms or any other Sores Liniment to stay Vomiting Take of the Oil of Nuts strongly pressed out and the Queen of Hungary's Water of each half an ounce distilled Oil of Wormwood one dram select Mastick finely powdered two drams and then make up a Liniment of it This being applied hot to the Stomach immediately stays Vomiting and eases the Defects of the Stomach removing the Causes that force violent Vomitings and Strainings Links to Make Take th● Fillet of a Leg of Pork and cut it Dice fashion season the Meat with Mace Cloves and Pepper finely beaten mince a handful of Sage mix it with a handful of Salt and put it to them then hang the Guts in the Air till the moisture is a little taken out of them then fill them and hang them up a drying again and when you spend them boil fry or roast them as you please They also make a good Dish stewed with divers kinds of Meat Linnen Scorch'd To recover this Accident if it be not gone too far Take two ounces of Fulling-Earth half a pint of Whitewine-Vinegar half an ounce of Castile-soap half an ounce of Hens-dung and with two Onions quartered boil them in a quart of fair Water till it begins to be thick then let it cool and being in a kind of a Jelly by putting in a little white Starch spread it on the Place so scorched and if it be but lightly done it will soon recover it so that in a wash or two no marks of the Fire will remain Linnen Stained Take two ounces of Castile-Soap boil it to a Jelly in a quart of Milk keeping it from any thick curdlings then if your Linnen has been trained by Fruits or the like spread it on as you do Fulling-e●…th and suffer it to lye on all Night and that being taken off wet the Place with the Juice of Lemon and in a wasting or two the Stains will disappear Lips Chap'd Take the Brains of a Goose mix them with that of a Buck or Stag and put to them so much Deers-suet as will bring it into an Ointment and with it anoint the Lip or for want of these take Litharge of Silver Myrrh Ginger of each two drams beaten fine and then with Wax Honey and Olive-Oil make them into an Ointment over a gentle Fire and having rubbed your Lips over with your Tongue to supple them put this Ointment on a Linnen-Rag and lay it on your Lips when you go to Bed and in the Morning you will find them reduced to a smoothness or at least in twice applying it This may serve for the Hands Arms Knees or any other Parts appertaining to the Body Liquid-Amber This is the Rosin that flows from a Tree that has Leaves like those of Ivy If is much used in Physick it heats and strengthens resolves and is Anodyne it comforts the Brain the Head being anointed with it it cures all sorts of Pains proceeding from cold Causes It provokes Appetite strengthens the Stomach and helps Concoction It likewise gives Gloves a very fragrant Scent It resolves Tumours and opens Obstructions of the Womb asswaging the Tumours of it It is good to provoke the Courses Some cut the Wood of the Tree from which it flows into small pieces and boil it and take off the Fat that arises from it and sell it for the true Oil. Some Apothecaries sell that for Liquid-Storax when indeed it has little or nothing of the Virtue of the Liquid-Amber or Storax Liquor for Vlcers Take the green Bark of Oak bruise it well and upon it pour good Lime-water which before you are directed to make and let the Infusion continue till the Liquor has acquired a deep Tincture and with this wash any Ulcers or old Sores Bruises or Wounds if need require it twice a Day Liver Cooled Take two Gallons of Whey new made and boil therein one Fennel-root and one Mallow-root their Piths taken out bruise the Roots with Senna Borrage Bugloss Violet-Leaves Endive Sorrel Agrimony Scurvygrass Watercresse and Cinquefoil of each a handful Licorice six drams Fennel-seed an ounce Cloves Mace Cinamon and Juniper-Berries of each two drams boil these in the Whey till one half be consumed then strain out the Liquid part into an earthen Vessel being cool bottle it up and drink it as you find occasion It mainly fortifies the Stomach and helps Digestion Liver Obstruded Take Lavender-Cotten when flower'd a handful cut off the gross Stalks that grow toward the Roots concoct the rest in a pint of Whitewine sweeten it with some Powder of white Sugar-Candy and drink a quarter of a pint of the Decoction Morning and Evening as hot as may be It likewise removes Obstructions in the Kidneys and Ureters is helpful in the Jaundice and kills Worms The Leaves and Flowers are also good

the Juice strengthens the Stomach Head Heart and Liver also the Bowels and gives ease to Wounds It is very famous in the Epilepsie Blague and all sorts of malignant and pestilential Diseases Held in the Mouth it cures the Tooth-ach and drank in a Glass of Wine it provokes the Terms and expels the Birth The Herb is held to cure Quartan-Agues if applied six Hours to the Pulse and the Party bathed with the Water or Decoction of it and often repeated The distilled Water drawn in a glass Still is of a glittering yellow Colour like Gold Rosa Solis the Court way Take of Aqua-vitae two quarts Sugar finely powdered a pound and a half common Water a pint and a half boil them up to a little thickness but not to the consistence of a Syrup then put to it half an ounce of Cinnamon powdered and when it is boiled up strain it through a Cloath with two grains of Musk and half an ounce of Sugar-candy Rose-Lozenges Take Provence or Damask-Roses when they are in their prime of flowring beat them very fine and small yet lose as little of the Juice and Scent as may be then sprinkle over them Citron or Lemon-Juice cover them close and add as much fair Water or White-wine as will boil them up a little till they become tender then having fine Sugar boiled up to a Candy height put them into it boiling exempted from the Water and Juices and keep them well stirring about a considerable time then take cut the Sugar and Roses so mixed with a Spoon and lay it on Pye-plates make it thin as is convenient and cut it out into what form you please Rosemary-Water Take the Flowers and Leaves of Rosemary when they are at their best half a pound of the Root of Elicampane four ounces Red Sage a handful Cloves three ounces and a like quantity of Mace Ani-seeds twelve ounces beat the Spices separately and the Herbs together put to them four gallons of Whitewine and having infused them for the space of seven Days distil them This Water greatly comforteth the Heart removeth Pains of the Stomach creates a good colour and gently purgeth the Blood by breathing Sweats Rose-Water Take Roses when just blown before they open too much and lose their fragrancy in the Air gather them when the Sun has dried off the Dew or Moisture and having picked the Leaves from the Stalks without suffering any Seeds to scatter among them spread them on a clean Carpet free from Dust till they are altogether free from any moisture then put them into a pewter Still and make a Fire under them gently by degrees and fasten your Bottle or Receiver to the Nose of the Still tying Paper or Linnen about it to keep in the scent and so corking them up when full of the Water within an inch of the Cork set them in the Sun two or three Days and then in a warm Place especially lest the Frost take them and either break the Bottles or spoil the Scent of the Water Roses an Oil Compound Take fresh Red Roses bruised one pound Juice of Red Roses four ounces common Oil four pound put them into a glazed earthen Pot with a narrow Neck and stop it well set it in the Sun to macerate and having boiled it in Balneo Mariae strain and press out the Liquor and return it into the same Vessel again do the like two or three times then purifie the Oil and keep it for use If there be any moisture in it it will be easie to separate it because it falls to the bottom This Oil dulcifies and dissipates Fluxions that fall upon the external Parts It extinguishes Inflammations and hinders the descent of the Humours and appeases Pains it tempers the heat of the Stomach and the heat in the Reins it asswageth the Pains in the Head as also Deliriums and provokes Sleep dulcifying the sharp Humours that interrupt by their Acrimony It must be warmed before you anoint the Part with it It may be also internally given against the Worms and Dysenteries from half an ounce to an ounce It is good to anoint the Parts upon Fractures and Dislocations of Bones It is mixed with equal Parts of Vinegar of Roses to anoint the Head when shaved for the abating the Vapours that ascend in burning Fevers which too frequently cause want of Sleep and Deliriums This Oil also mixed in Pain-easing and dissolving Liniments and Cataplasms and softening Plaisters to give them the consistence of Searcloath is of singular use The same way that this is prepared you may prepare the Oils of Myrtle Melilot Elder-Water Lilies or Nimphaea Chamomil Violets Lilies c. Roses-Red Dry There is a Syrup however to be made of these upon necessity and to do it Take two quarts of Water make it pretty warm and infuse in it for the space of twenty four Hours four or five handfuls of dried Roses and when the Scent of them is gone mostly into the Water put fresh ones and squeeze them at the taking out and into this Water dissolve two pound of white Sugar and so dissolve it into a Syrup This mitigates the hot Diseases of the Brain asswages Thirst strengthens the Stomach causes Sleep stays the Flux of the Belly and agglutinates and mundifies Ulcers Roses a Simple Oil Take fresh Red Roses bruised two pound the Juice of them half a pound and common Oil five pints put them all together in an earthen glazed Pot covered and let them if possible macerate thirty or forty Days in the Sun then boil them in Balneo Mariae and press out the Oil very hard and keep it for use It is cooling asswages Heat mollifies Swellings and is good in Burns or Scalds Roses-White Infused To infuse Roses and bring them to a Syrup Take of White Roses half a Peck clean pickt from the Stalks infuse them over a gentle Fire in a gallon of Spring-water strain out the Water and squeeze the remaining Juice out of the Roses into it Take of this Water five pints to which the Gallon ought to be consumed in infusion clarified Sugar four pound boil them over a gentle Fire to the thickness of a Syrup This Syrup extracts thin offensive Choler from the Intrails and waterish Humours from the Stomach and is very good to be given to Children old People and such as are weakned by Sickness and the like Rosin its Virtues The Rosin of the Larch or Turpentine-Tree is hot emollient cleansing healing vulnerary and pectoral c. it heals Ulcers in the Lungs helps and stops the Gonorrhoea It gently provokes Urin and opens the Obstruction of the Reins Uriters and Bladder The Dose in Powder is from one dram to two drams Outwardly it is used in Balsams Ointments and Emplaisters It softens Tumours and ripens them if made up with Beef or Mutton-suet It ripens and heals Felons and Whitlows and cures them when they break cleanses Ulcers and heals green Wounds is much available in the Pains of

the Gout and all other Aches and Pains proceeding from a cold Cause Helps Strains and Hurts of the Nerves and Muscles and strengthens weak Limbs Of this Spirits Oil and Balsam are extracted by distillation in a large Retort in Sand distilling first with a very gentle Heat till all the Flegm and Spirit in which is contained the volatil Salt is come over and then gradually encreasing the Fire to force over the Oil and Balsam which are to be rectified from Colcothar or Bonet Ashes This Spirit is very Excellent For it takes off the tartarous Mucilage in the Lungs Reins Breast and Stomach Uriters and Bladder It hinders the generation of the Stone and Gout The Dose is from one to three drams The Oil dissolves Tumours of the Gout strengthens the Nerves cures the Palsie Tumours Wounds and Ulcers and all manner of Convulsions Cramps Aches Pains Strains and Bruises proceeding from a cold Cause or Violence the Part grieved being often anointed with it The Balsam has the same Virtue but not so penetrating and therefore is mostly used in the curing old Sores Fistula's Ulcers Pain in the Gout and Sciatica's c. Rue This is for its wonderful Virtues called the Herb of Grace 'T is very Attenuative Incisive and Digestive Resolutive and Provocative It driveth out Windiness by reason of its heat in the third Degree and not only sharp in Tast but bitter also by reason whereof it may resolve and penetrate gross and clammy Humours and through the same qualities provoke Urine It consists of subtil Parts and is numbred among Medicins which are great dryers and therefore it is good against Inflammations asswaging any lustful Appetite The Seed boiled and drank in Wine greatly resists Poison The Leaves eaten alone or made into a Conserve if the Party take half an ounce fasting it resists ill Airs causeth pestilential Fevers and consequently the Plague The Decoction drank easeth Pains in the Breasts and Sides Inflammations of the Liver and the Pains of the Gout also the Shaking of Agues Being eaten raw it cleareth the Sight and is good against Difficulties of Breathing and the Cough Being mixed with French Cherries dried it allayeth the Pains and Heaviness of the Eyes and with Oil of Roses and Vinegar it easeth the Head-ach Being bruised and put up the Nostrils it stays Bleeding The distilled Water of it infused into an equal portion of Wine and Rose-water is very soveraign for any Pains in the Head or Stomach Rue of the Meadow This is to be found on the Borders of moist Meadows and by Ditch sides flowring towards the end of July and beginning of August Dioscorides highly approves it for Bruises and the healing of old Sores being applied to them Poultiswise or they washed with the Juice The distilled Water and Flower of this Herb have the like Virtue Some People use it shred among common Pot-herbs in their Broth for opening Obstructions of the Body and to render it soluble But the Roots clean washed shred or sliced and boiled in Ale I hold to operate more in that kind than the Leaves yet they provoke Stool but very gently The Roots boiled in Water destroy Lice and Vermin incident to humane Bodies by only anointing the Places with their Decoction Camerarius tells us That it is in great Esteem in Italy as an Antidote against the Plague and that the Saxons use it with success in the Yellow Jaundice Ruffy's Pills Take of the best Aloes two ounces Myrrh and Saffron of each an ounce mix these finely powdered with as much Aromatick as will make them into Pills These taken one at a time as big as a Pea help Concoction and Digestion clear the Stomach and create a good Appetite and are much available against pestilential Airs and Contagions Ruffs and Redshanks to Boil Take these Fowl put them upon a Spit and lay them to the Fire with a little Basting till they are half roasted then having Water boiling in a Pipkin after you have stuck at few Cloves about them put them into it but it must be very little and when they have taken a warm or two put out all the Water to a pint then put in some Claret-wine and strong Broth a few Mace and Cloves with the Gravy that dropt from them when they were roasting then and some Pepper Ginger fried Onions and Salt stew all well together and serve them up on Sippets Rupture Having a good Truss Take Comfry half a handful bruise it well with the Filings of Iron spread it thin on a Plaister of Diatulum and apply it to the Rupture and keep it close up and by often renewing it great Advantage is found Rupture to Cure Take Cyprus Nuts make them into Powder and take Juice of green Hops or the tender Tops mix them well together and having the Bowels put up and well trussed lay it at the bottom of the Belly and in all convenient Places as a Plaister and as it dries supply the place of it with a moist one Rupture on the Navel The Rupture or Burstenness is generally known by the falling down of the Bowels into the Cods tho' there is a Rupture that appeareth above the Privy Parts or at the Navel of Men and Women the Rupture of the Navel being known by a swelling or hanging out of the fore-part of the Belly To remedy this Take Comfry tow ounces stamp it well mix it well with an ounce of Bees-wax over a gentle Fire till it can be brought into a Plaistor and apply it to the Navel But if the Rupture be great often renew it and anoint the Back-bone of the Party with Bears-grease chafing it in hot and let the Party take Morning and Evening a dram of the Herb Thorough wax in a little Wine Rupture a Plaister Take Daisie-roots the like of wild Tansie and Comfry of each half an ounce Mastick a quarter of an ounce Pomgranet-flowers and the Juice of Sloes half a dram of each Hares-wool clipt small one dram Stone-pitch two ounces Bird-lime an ounce Wax five drams Oil of Roses as much as will make them into a Plaister and apply it to the Intestines being put up and a Truss over them to secure them You need not take off the Truss but when you renew the Plaister which need not be under five or six Days Or use this viz. Take of Cyperus-Nuts two ounces Myrrh and Cyperus-Roots Marjoram Galls Juice of Sloes and Frankincense of each an ounce then dissolve an ounce of Gum-Tragacanth in Wine and temper the rest with it and then over a gentle Fire by well mixing and a consumption of the moisture make it into a Plaister and lay it on the Runture Rupture through Water This is a hydropical watery Humour in the Liver Veins and Pores which falls down into the Cods and is known by the swelling of them and the Navel To remedy this Take Mastick one ounce Cyperus-Nuts half an ounce Gum-Tragacanth half an ounce bruise them and temper them well together

Diseases proceeding from the Spinal Marrow The latter causes Defluxions and Rheums Nor sleep too soon after Meat Note That painful Sleep in Sickness is a bad Sign but easie Sleep a good sign of Recovery To be over wakefull and watching corrupts the Brain debilitates the Senses moves Crudities and alters the Spirits breeds heaviness of the Head and wasting and falling away of the Flesh A Bill of Fare of such Varieties as are in season for every Month in the Year of all sorts of necessary and convenient Provisions in Decency and Order JANUARY BRawn and Mustard Boiled Capons in stewed Broth or white Broth. Two Turkies in Stafaldo A Hash of twelve Partridges and a Shoulder of Mutton Two Bran Geese boiled A Farced boiled Meat with Snites or Ducks A Marrow Pudding baked A Surloin of Roast-beef Minced Pyes ten in a dish or any other Number as you please A Loin of Veal A Venison Pasty A roasted Pig Two Roasted Geese Two Capons one larded and Custards Second Course Oranges and Lemons A side of Lamb roasted A souced Pig Two Couple of Rabbits one Couple Larded A Duck and Mallard one Larded Six Teals three Larded Six Woodcocks three Larded A Warden-Pye or Dish of Quails Dryed Neats-Tongues Six Pigeons three Larded A souced Capon Pickled Mushrooms Pickled Oysters and Anchovies in a Dish Twelve Snites six Larded An Orangado Pye or a Tart Royal of dryed and wet Suckets Sturgeon A Turkey or Goose-Pye Jellies of five or six sorts Lay Tarts of divers Colours A Plate of Sweet Meats FEBRUARY Collops and Eggs. Brawn and Mustard Four Rabbits hashed A Grand Fricasie A Grand Sallad and a Chine of Roast Pork Second Course A Lamb Roasted whole Three Widgeons A Pippin Pye A Jole of Sturgeon A Bacon Tart. A Cold Turkey-Pye Jellies and a Tart-Royal MARCH Brawn and Mustard A fresh Neats-Tongue and Udder in Staffaldo Three Ducks in Staffaldo A Roasted Loin of Pork A Venison-Pasty A Steak-Pye Second Course A side of Lamb six Teal three Larded A Lamb-stone-Pye Two Hundred of Asparagus A Warden-Pye Marinated Flounders Jellies Ginger-bread and Tarts Royal. APRIL A Bisker cold Lamb. A roasted Haunch of Venison A Goslin A Turkey Chicken Custards and Almonds Second Course A Side of Lamb in Joints Eight Turtle-Doves A cold Neats-Tongue Pye Eight Pigeons four of them Larded Lobsters and a Collar of Beef Tansies MAY. Scotch Pottage or Skink Scorch Collops or Mutton A Loin of Veal An Olive or Pallate-Pye Three Capons one of them Larded Custards Second Course A Lamb whole A Tart Royal or Quince-Pye A Gammon of Bacon-Pye A Jole of Sturgeon An Artichoke-Pye hot and Bolonia Sausages Tansies JUNE A Shoulder of Mutton hasht A Chine of Beef A Venison-Pasty cold A cold Hash A Leg of Mutton roasted Four Turkeys Chickens and a Steak-Pye Second Course A Jane or Kid. Rabbits Shovelers A Sweet-bread Pye Olives or Pewits Pigeons JULY Muskmellons Pottage Boiled Pigeons A Hash of Caponets A Grand Sallad A Fawn A Custard Second Course French Beans or Green Pease Four Gulls two Larded A Codling-Tart green Portugal Eggs of both sorts Selsey-Cockles broiled AUGUST Scotch Collops of Veal A boiled Breast of Mutton A Fricasie of Pigeons A stewed Calves Head Four Goslings Four Caponets Second Course Twelve Dotterells six of them Larded Tarts Royal of Fruit Wheat Ears A Heath-Pout-Pye Marinated Smelts a Gammon of Bacon and Selsey-Cockles SEPTEMBER An Olio A Breast of Veal in Staffaldo Twelve Partriges Hasht A Grand Sallad A Chaldron Pye and Custards Second Course Rabbit Two Herns one Larded A Florentine of Tongues Eight Pigeons roasted four of them Larded Four Pheasants Pouts two Larded A Cold Hare-Pye Selsey-Cockles broiled OCTOBER Boiled Duck. A Hash of a Loin of Veal Roast-Veal Two Bran Geese A Tart-Royal Custards Second Course Pheasant Pouts and Pigeons Twelve Knots A Potato-Pye A Turbut and Selsey Cockles NOVEMBER A Shoulder of Mutton stuffed with Oysters A Loin of Veal a Roasted Goose and a Venison Pasty Second Course A Larded Hern and one not Larded A Souced Turbut Two Pheasants one Larded A Collar of Beef A souced Mullet and Base Jellies and Tarts of Fruit in season DECEMBER Stewed Broth of Mutton and Marrow-bones A Lambs-Head and White-broth A Chine of Roast-beef minced Pyes A Turkey stuck with Cloves Two roasted Capons one Larded Second Course A young Kid or Lamb roasted whole A Dish of Partridges Bolonia Sausages A Dish of Anchovies garnished with Mushrooms and pickled Barberries A Dish of Caveer and Pickled Oysters A Quince-Pye and a Dish of Woodcocks and if on Christmas-day Plumb-Porridge and Minced Pyes Terms of CARVING now in Use LEach that Brawn Break that Deer Lift that Swan Break that Goose Sauce that Capon Spoil that Hen. Frust that Chicken Unbrace that Mallard Unlace that Coney Dismember that Hern. Disfigure that Peacock Display that Crane Untach that Curlue Unjoint that Bittern Allay that Pheasant Wing that Quail Mince that Plover Wing that Partridge Thigh that Pigeon Border that Pasty Thigh that Woodcock And the Word in Carving proper to all manner of Small Birds is to Thigh them To Dismember a Hern. Having taken off both the Legs lace it down the Breast with your Knife and raise up the flesh then take it quite off with the Pinnion and so stick the Head in the Breast and set the Pinnions on the contrary side of the Carcass and the Legs on the other side so that the Ends of the Bones may meet across over it and the other Wings cross over the top of it To Unbrace a Mallard Is to raise up the Pinion and Leg but not to take them off then raise the Merrythought and lace it down on either side the Breast with your Knife bending it to and fro To Sauce a Capon Lift up the Right Leg and Wing and so array forth and lay him in the Dish as if he were to fly To Allay a Pheasant Raise the Leg and Wings as it were a Hen and put no Sauce but Salt To Wing a Partridge Raise his Legs and Wings and if you mince him sauce him with Wine Powder of Ginger and Salt and so setting him on a Chafing-Dish of Coals to warm serve him up To Wing a Quail Raise his Legs and Sauce it with Salt To Display a Crane Unfold the Legs and cut off the Wings by the Joints then take up the Wings and Legs and Sauce them with Powder of Ginger Mustard Vinegar and Salt To Dismember a Hern. Raise the Legs and Wings and Sauce him with Mustard Vinegar Powder of Ginger and Salt To Unjoint a Bittern Raise the Legs and Wings and Sauce it with Salt only To Untach a Curlew Raise the Legs and Wings as a Hen and put nothing but Salt to it To Unlace a Coney Lay it on the Back and cut away the Vents then raise the Wings and the Sides and lay the Bulk and the Chine together Sauce them with Vinegar and Powder of Ginger To Mince a Plover Raise the Legs and