Selected quad for the lemma: day_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
day_n	drink_v	good_a	ounce_n	7,034	5	10.3404	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A66839	The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens.	Woolley, Hannah, fl. 1670.	1677 (1677)	Wing W3273A; ESTC R221142	53,634	187

Lignum Al●es Spikenard Iuncus Odora●us of each a dram Sage Bourage Bugloss Violets and Rosemary flowers of each half an handful bruise them and steep them in a pottle of Sack twelve hours and distil it as the rest To make Mint-Water Take two parts of Mint and one part of Worm-wood and two parts of Carduus put these into as much new Milk as will soak them Let them infuse five or six hours then distil it as you do Rose-Water but you must often take off the head and stir the Water well with a stick Drink of this Water a Wine-glass full at a time sweetned with white Sugar to your taste To make a very good Cordial-Water without stilling Take two quarts of Brandy and keep it in a great glass with a narrow mouth put into it of Cloves Nutmegs Cinamon Ginger Cardamum seeds Coriander seeds Anis-seeds Liquorish of each of these half an ounce bruised Long Pepper and Grains of each one dram bruised Elecampane one quarter of an ounce bruised Let all these steep in the Brandy a fortnight then pour it out into a long glass softly so long as it will run clear then put more Brandy into the glass where the Ingredients are and let that stand three weeks and so long as you find there is any strength in the Ingredients still put in more Brandy and let it stand every time longer and longer Then take your first two quarts of Brandy which you poured of and put in it four ounces of white Sugar-candy and so much Syrup of Clove-Gilliflowers as will colour it with store of Leaf Gold Give two spoonfuls at a time It is good in case of any Illness or Swouning to drive out any infection and venomous humours To make Poppy Water Take of Red Poppies four pound put to them a quart of White Wine then distil them in a common Still then let the distilled Water be poured upon fresh flowers and repeated three times to which add two Nutmegs sliced Red Poppy flowers a pugil White Sugar two ounces set it to the fire to give it a pleasing sharpness and order it according to your taste To make Rose-Water Stamp the Leaves and first distil the Juice afterwards distil the leaves and so you may dispatch more with one Still than others with three or four and this Water is every way as Medicinable as the other serving well in all Decoctions and Syrups though it be not altogether so pleasing to the smell To make Spirit of Roses Bruise the Rose in his own juice adding thereto being temperately warmed a convenient proportion either of Yeast or Ferment leave them a few days to ferment till they get a strong and heady smell near like to Vinegar then distil them and draw so long as you find any scent of the Rose to come then distil again so often till you have purchased a perfect Spirit of the Rose You may also ferment the juice of Roses only and after distil the same To make a most Excellent Wa●er Which comforteth the Vital Spirits and helpeth the inward Diseases which come of Cold as the Palsie Contraction of Sinnews also it killeth worms and comforteth the Stomach it cureth the Dropsie helpeth the Stone and Stinking Breath and maketh one seem young To make this take a Gallon of G●scoin Wine Ginger Galingal Nutmegs Gran●s Cloves Annis-seeds Fenil-seeds Carraway-seeds of each one dram Then take Sugar Mint Red Roses Tyme Pellitory Rosemary Wild Tyme Cammomile and Lavender then beat the Herbs and Spices small and put it all together into the Wine and let it stand so twelve hours stirring it divers times then distil it with a Limbick and keep the first Water for it is best Of a gallon of Wine you must not take above a quart Directions for the making of some of the choicest Receipts in Physick and Chyrurgery A Receipt for an Ague TAke the Root of a blew Lilly scrape it clean and slice it and lay it in soak all night in Ale and in the morning stamp it and strain it and give it the Patient to drink luke warm an hour before the fit cometh To cure a Quartan● Ague Take a white Flint-stone and let it lie in a quick fire until it be red hot then take some Small Beer and quench it therein When the fit is coming let the Diseased drink a good draught thereof and another in the midst of the fit let this be done ●our several days both in the fit and when the fit is coming This is accounted an excellent Receipt A very good Receipt to comfort the Stomach Take two ounces of old Conserve of Red Roses and of Mithridate two drams mingle them together and when you are going to bed eat thereof the quantity of an Hasle-nut This will expel all flatulency and windiness of the Stomach drives away raw Humours and venomous Vapours helpeth digestion and dryeth up Rheum and strengtheneth the Sight and Memory To cure Corns Take Beans and chew them in your mouth and then tie them fast to your Corns and it will help Do this at night For the Yellow Iaundis Take a green white Onion and make a hole where the blade goeth out to the bigness of a Chesnut then fill the hole with Treacle being beaten with half an ounce of English Honey and a little Saffron and set the honey against the fire and roast it well that the Onion do not burn and when it is roasted strain it through a cloth and give the juice thereof to the Sick three days together and it shall help them For the Black Iaundies Take Fenil seed Sage Parsly Gromwel of each a like quantity and make Pottage thereof with a piece of good Pork and eat no other meat that day For Inf●ction of the Plague Take a spoonful of Running Water a good quantity of Treacle to the bigness of an Hasle-nut Temper all these together and heat it luke-warm and drink it every four and twenty hours For all Feavers or Agues in Sucking Children Take Powder of Crystal and steep it in Wine and give it the Nurse to drink also take the Root of Devil's Bit with the Herb and hang it about the Child's neck For the Head-ach Take Rose-cakes and stamp them very small in a Morter with a little Ale and let them be dryed by the fire on a Pot-sheard and lay it to the nape of the Neck to Bedward An excellent Dyet Drink for the Spring to purge and cleanse the Blood Take o● Scurvygrass half a peck brook-lime Watercresses Agrimony Maiden-hair Liverwort Burrage Bugloss Betony Sage sweet-Marjarum Sea-worm wood tops of green Hops Fumitory of each a good handful of Ivory Hartshorn and yellow Saunders of each one ounce Red-dock roots two ounces Purslain Fennel Asparagus roots of each an ounce Raisins half a pound boyl these very well in a Gallon of Beer then stamp and strain them and put into it three Gallons of new Beer to work together A good Receipt for the Dropsie either Ho●

Plumbs Peaches and Apricocks if you take them green To preserve Black Cherries Take them fresh or as they come from the Tree and out of the Stalk take one pound of Sugar for two pounds of Cherries seeth and clarifie them and when they are half boyl'd put in your other Cherries and let them seeth softly together until the Sugar may be drawn between the fingers like small Threads when it is almost cold put the Cherries in the Pots with the Stalks downwards To Preserve Mulb●rries Take Mulberries and add to them their weight in Sugar having wet your Sugar with some juice of Mulberries then stir your Sugar together and put in your Mulberries and boyl them till they are enough then take them out and boyl the Syrup a while then put in the Mulberries and let them stand till they be cold To Prese●ve Oranges and Lemmons Take the fairest you can get and lay them in water three days and three nights to take away their bitterness then boyl them in fair water till they be tender make as much Syrup as will make them swim about the Pan let them not boyl long for then the skin will be tough let them lye all night in the Syrup that they may soak themselves therein In the morning boyl the Syrup to a convenient thickness then with it and the Oranges and Lemmons fill your Gallipots and keep them all the year In this manner you may preserve Citrons To Preserve Gooseberries Let the Gooseberries be gathered with their stalks on cut off their heads and stone them then put them in scalding water and let them stand therein a little while then take their weight of Sugar finely beaten and lay first a Layer of Sugar then of gooseberries in your preserving Pot or Skillet till all be in put in for every pound of Gooseberries a spoonful of fair water set them on the Embers till the Sugar be melted then boyl them as fast as you can till the Syrup be thick enough when cold put them up In this manner you may preserve Raspices and Mulberries To Preserve Roses Take one pound of Roses three pound of Sugar one pint and a little more of Rose-water make your Syrup first and let it stand till it be cold then take your Rose leaves having first clip'd off all the white put them in the cold Syrup and cover them let your fire be very soft that they may only simmer two or three hours then whilst they are hot put them out into pots or glasses for your use To Preserve Cherries Take Cherries fully ripe and newly gathered put them to the bottom of the preserving pan let the Cherries and Sugar be of equal weight throw some Sugar on the Cherries and set them on a quick fire and as they boyl throw on the Sugar till the Syrup be thick enough then take ●hem out and put them into a G●llipot whilst they are warm it will not be amiss to add two or three Spoon●uls of Rose-water to them To preserve Ripe Apricocks Let the weigh● of your Sugar equal the weight of your Apricocks what quantity soever you have a mind to use pare and stone your Apricocks and lay them in the Sugar in the preserving pan all night and in the morning set them on the embers all night till the Sugar be melted and then let them stand and scald an hour then take them off the fire and let them stand in that Syrup two days and then boyl them so●tly till they be tender and well coloured and after that when they are coloured put them up in glasses or pots which you please To Preserve green Walnuts Take Walnuts and boyl them till the water tasts bitter then take them off and put them in cold water and peel off their rind and put to them as much Sugar as their weight and a little more water than will wet the Sugar set them on a fire and when they boyl up take them off and let them stand two days then boyl them again once more To Preserve Eringo Roots Take Eringo Roots fair and knotty one pound and wash them clean then set them on the fire and boyl them very tender peel off their outermost skin but break them not a● you pare them then let them lye a while in cold water a●ter this you must take to every ●ound of Roots three qu●rte●s of a pound of clarified Sugar and boyl it almost ●o the height of a Syrrup and then put in your Roots but look that they boyl but gently together and stir them as little as may be for fear of br●aking when they are cold put them up and keep them To Preserve Ennula-C●mpana Roots Wash them and scrape them very clean and cut them thin to the Pith the length of your lit●le finger and as you cut them put them in water and let them lye there thirty days shifting them twice every day to take away the bitterness Then weigh them and to every pound of Roots add twelve ounces of Sugar clarified first boyling ●he Roots very tender then put them into the Sugar and let them boyl upon a gentle fire until they be enough having stood a good while on the fire pot them up between hot and cold To make Conserve of Roses Take red Ros●buds clip all ●he white either bruised or wi●hered ●rom them then add to every pound of Roses three pound of Sugar stamp the Ros●s very small putting to them a little juice of Lemons or Rosewater as they become dry When you think your Roses small enough then put your Sugar to them so beat them together till they be well mingled then pot it up in Gallipots or Glasses In this manner is made the conserves of Flowers of Violets which doth cool and open in a burning fever or Ague being dissolved in Almond milk and so taken and excellent good for any inflammation in children Thus yon may also make the conserve of Cowslips Marigolds Sage and Scabious and the like How to Candy all sorts of Flowers as they grow wi●h their Stalk on Take the Flowers and cut the Stalks somwhat short then take one pound of the whitest and hardest Sugar you can get put to it eight spoon●uls of Rosewater and boyl it till it will roul between your little finger and your Thumb then take it from the fi●e and cool it with a stick and as it waxeth cold dip all your flowers and taking them out again lay them one by one on the bo●●tom of a Sieve then turn a Joynt-stool 〈◊〉 the feet upward set the sieve on 〈◊〉 ●eet thereof then cover it with a fa●● linnen cloth and set a chafing dish of ●●●●s in the midst of the stool underneath 〈◊〉 sieve and the heat thereof will dry yo●●●andy speedily which will look very pl 〈◊〉 〈◊〉 y and keep the whole year To C●ndy Eringo Roots Take of your Eringo Roots ready to be preserved and w●igh th●m and to every pound of Roots you must take of the purest

the Oyl of St. Iohn's-Wort and when it is melted then put the Saunders to it stir it well that it may incorporate and when it first begins to boil take it of● the fire and stir it the space of two hours till it be grown thick Then put it up and keep it for your use as most precious for thirty or forty years or more The Vertues of this most excellent Balsom are many 1. It is good ●o heal any wound inward or outward being squirted warm into the inward wound being applyed to the outward wound with fine lint or linnen anointing also those parts thereabouts it not only taketh away the pain but al●o keepeth it from any inflammation and also draweth forth all broken bones or any other thing that might putrefie or fe●●er it so that the brains or inwards as the Liver Guts nor Heart be not troubled it will heal it in four or five days dr●ssing so that nothing else be applied thereunto 2. It healeth any burning or scalding and healeth also any bruise or cut being first anointed with the said Oyl and a piece of Linen cloth or Lint dipt in the same being warmed and laid unto the place it will heal it without any scar remaining 3. It helpeth the head-ach by anointing the Temples and Nostrils therewith 4. It is good against the Wind-Colick or stitch in the side applied there to warm with hot cloths morning and evening at both times you may use a quarter of an ounce 5. It helpeth the biting of a mad dog or any other beast 6. It is good against the Plague anointing only the Nostrils and the Lips there with in ●he morning before you go forth 7. It also healeth a Fis●ula or an Ulcer being never so deep in any Part of the body b●ing applied as a●oresaid is directed for a cut 8. It is good against worms or Canker being used as in a cut but it will require long●r ●ime to help them 9. It is good for one infected with the Plague or Meazles so as it be presently taken in warm bro●h the quantity of a quarter of an ounce four mornings together and sweat upon it 10. I● helpeth digestion● anointing the Navel and Stomach therewith when the party goeth to bed it will stan●h any blood of a great wound by putting a plaister of Lint therein and ●ying it very hard 11. Take the quantity of a Nutmeg in sack blood warm and sweat thereon i● bringeth forth all manner of cl●tted blood and takes away all Aches 12. It also healeth the Rose-Gout and Scurvy 13. It helpeth all pains of womens brests all chops or wolf that cometh with a bruise 14. It helpeth the small Pox being anointed there with without any scar. 15. It helpeth all sprains and swellings and indeed I cannot tell what comes amiss ●o it How to help a Stinking bre●●h which comes from the Stomach Take two handfuls of Cummin-s●eds and beat them to powder and seeth it in a pottle o● Whitewine until half be boyled away then give the party a good draught thereof morning and evening as hot as he can suffer it and in fifteen or sixteen days it will help them To m●ke the Leaden Plaister Take two pound and four ounces of Oyl of Olive of the best of good red Lead one pound white lead one pound well beaten to dust twelve ounces of Spanish sope and incorporate all these very well together in an earthen pot well glazed before you put them to boyl and when that they are well incorporated that the sope cometh upward put it upon a small fire of Coals continuing it on the fire the space of an hour and an half still stirring it with an iron ball upon the end of a stick then make the fire something bigger un●il the redness be turned into a gray colour but you must not leave stirring till the matter be turn'd into the colour o● Oyl or ●omewhat darker then drop it upon a wooden Trencher and if it cleave not to the finger it is enough then make it up into Roles it will keep twenty years the older the better The virtues of this Plaister are several 1. If it be laid upon the stomach it provoketh appetite and take●h a way any grief in the stomach 2. Being laid on the belly it is a present remedy for the Colick 3. If it be laid to the reins of the back it is good for the Bloody Flux Running of the Reins Heat of the Kidneys and weakness o● the back 4. It healeth all swellings bruises and it taketh a way Ach. 5. It breaketh Fellens Pushes and other Imposthumes and healeth them 6. It draweth out any running humours without breaking the skin 7. Being applied to the fundament it healeth any disease there growing 8. B●ing laid to the th●oat it is good for the Uvula it breaketh the headach and is good for the eyes For the Wind Colick Take the flowers of Walnuts and dry them to powder and take of them in your Ale or Beer or in your broth as you like best and it will help you Thus have I given you some short but suitable directions for the qualifying you either as Waiting-Gentlewomen to a person of honour or quality or otherwise to serve them as House-keepers which qualifications if you will endeavour to attain unto you will raise your self much both in esteem and fortune Ladies will much covet and desire your Company let you have the honour to sit at Table and have command in the house You will gain respect from the rest of the Servants you will wear good clothes and have a considerable Salary I shall now give some directions to servants of a lower Rank Directions for such who desire to be Chamber-Maids to Persons of Honour or Quality or Gentlewomen either in City or Country WOuld you endeavour to fit your self for this employment that you may be capable of serving a person of honour or quality you must in the first place learn to dress well that you may be able to supply the place of the Waiting-Woman should she chance to fall sick or be absent from your Lady you must also learn to wash fine linnen well and to starch Tiff●●ies Lawns Points and Laces you mu●● li●ewi●e learn to mend them neatly and wash white Sarsenets with such li●e things Then you must learn to make your Ladies bed well soft and easie to lay up her Night-clothes and see that her Chamber be kept neat and clean and that nothing be wanting which she desires or requires to be done Then you must learn to be modest in your deportment or behaviour to be ready at her call and to be always diligent never answering again when she taketh occasion to reprove you but endeavour to mitigate her anger with pacifying words Be loving and courteous to your fellow Servants not gigling o● idling out your time or wantoning in the society of men you will soon find the benefit thereof For an honest and sober man will rather

or Cold. Take of tops of red Mint of Archange or Blind Nettles and red Sage of either ● small quantity stamp them together and strain the juice of them into some stale Ale so much as will serve to drink morning an● evening do this for ten days together an● God willing it will effect the cure Another most excellent for the Dropsie Take green broom and burn it in some clean place that you may take the ashes o● it take ten or twelve spoonfuls of the same ashes and boyl them in a pint of Whitewine till ●he virtue thereof be in the Wine then ●ool it and drein the Wine from the dregs and make three draughts of the Wine one fasting in the morning the other at three in the afternoon and the other when you go to bed This seldom fails of the desired effect How to Prevent the Tooth-ach Wash your mouth once a week in White-wine in which Spurge hath been ●oyled ●nd you shall never be troubled with the ●ooth-ach A Present Remedy for the Tooth-ach If your Tooth be hollow and paineth you much take of the herb called Spurge and ●queeze it and mingle wheat flower with ●he milk that issueth from it with this make ● paste and fill the Cavity of your Tooth ●herewith and leaving it there a while you must change it every two hours and the Tooth will drop out of it self A good Receipt for the S●one and Gravel Take a hard row of a red herring and dry it upon a Tile in an Oven then beat it to powder and take as much as will lye upon sixpence every morning fasting in a glass of Rhenish wine For the Griping of ●he Guts Take Anniseeds Fennelseeds Bayberries Juniper berri●s Tormentil Bistort Balaustins Pomgranate Pills each one ounce Rose leaves a handful boyl th●m in milk strain it and add the yolk of an egg 〈◊〉 grains of Laudanum dissolved in ●he Spirit o● Mint prepare it for a glister and give 〈◊〉 warm The Plaister of Plaisters Take of Roses beaten to powder two pound and an half Heifers tallow two pound and a quarter try it with a gentle fire and cleanse it when it is cold scrape away the dross from the bottom and melt it in a brass vessel then strew in the Rosi● by handfuls and stir it with a willow Spatula continually stirring it until it be all stirred and melted then have ready a bason of pewter and in it of water of Camomil of english Briony root and o● Damask Rosewater of each eight ounces with powder of salt of wormwood salt of tartar salt of Scurvygrass Vitriol Camphonete of each one ounce and an half then pour in the melted body and stir it with the Spatula round continually until the body have seemingly swallowed up all the salt and waters continue it stirring until the water appear and thus work i● till the body b● as white as snow then let it stand a month in the water covered from dust and when you use it let it not come near any fire but work a little at a time until it be as white as snow on the brawn of your hand over against your little finger spread it on a linnen cloth or leather for the best plaister in the world for the Reins in all Accidents and for all bruises and great conclusions c. For the Falling Sickness or Convulsion Fits Take the dung of a Peacock make it into powder and give so much of it to the Patient as will lye upon a shilling in a little succory water fasting For the Worms in Children Take Wormseed and boyl it in beer or ale and sweeten it with a little clarified ●●●ey and then let them drink it For a dry Cough Take Aniseeds Ash seeds and Violets and beat them to powder and stamp them of each a like quantity then boyl them together in fair water till it grows thick then put it up and let the patient take thereof morning and evening For the I●ch Take the juice of Penny-royal the juice of Savine Scabious the juice of Sage the juice of Pellitory with some Barrow● grease and black Sope temper all these and make a salve and with it anoint all your joynts For Deafness Take wild mint mortifie it and sque●● it in the hand till it rendreth juice then take it with its juice and put it into the ear change it often this will help the deafness if the person ever heard before To make Oyl of St. Iohns Wort good for any Ach or Pain Take a Quart of Sallet Oyl and put thereto a quart of the flowers of St. John● wort well picked let them lye therein al● the Summer till the seeds o● that herb b● ripe the glass must be kept warm eithe● in the Sun or in the water all the summe●●ill the seeds be ripe then put in a quart o● St. Johns wort seed and so let it stand twelve hours the glass being kept open then must you boyl the oyl eight hours the water in the pot full as high as the Oyl in the Glass when it is cold strain i● that the seed r●m●in not in it and so keep it for your use To make an Oin●ment for any Wound or Sore Take two pound of Sheep suet or rather D●er suet a pint of Candy-oyl a quarter of a pound of the newest and best beeswax melting them altogether and stirring them well and put to them one ounce of the oyl of Spike and hal● an ounce or the Goldsmiths Burras then heat them again and stir them all together put it up in a Gallipot and k●ep it close stopped till you have cause to use it this is an approved ointment ●or any wound or sore new or old A Searcloth for all Ach●s Take Rosin one pound Perresin a quarter of a pound as much Mastick D●er suet the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two drachms boyl all these ●ogether in oyl o● Cammomil and preserve it for your use this hath done many good when nothing else would A m●st exc●llent Balsom for Wounds and other things Take of Venice Turpentine one pound of Oyl Olive three pints yellow Wax half a pound of Natural Balsom one ounce Oyl of St. Iohn's Wort one ounce of Red Saunders one ounce six spoon●uls of Sack cut the Wax and melt it on the fire then let it catch the fire take it off and put in the Turpentine to it having first w●shed the Venice-Turpentine thrice with Damask-Rose-Water and having mingled your S●llet-Oyl with the Sack put also the Oly to ●hem and put them all on the fire and stir it till it begin to boil for if it boil much it will run over speedily then suffer it to cool for a night or more until the Water and Wine be sunk all to the bottom then make some holes in the Stuff ●hat the Water may run out of it which being done put it over the fire again putting to it the Balsom and

too much soiled Directions to Wash and Starch Points TAke your points and put them into a Tent then make a strong Ladder with the best soap you can get then dip a brush in that ladder and soundly rub your points on both sides so do till you have washed it in four Ladders then wash it in fair water alone then wash it in blew water and when you have so done take starch made thin with water and with your brush on the wrong side wash it over with it so let it dry then lay your Tent upon a table and with an ivory bodkin made for the purpose run into every close and narrow part of it to open it betwixt the gimp or overcast likewise into every Ilet hole to open them For the Laces after you have pulled them out well with your hands you must iron them on the wrong side let the water be warm wherewith you make your Ladder when you take them out of the tent iron them on the wrong side let not the water be too blew with which you wash them To make Clean Gold and Silver Lace Take the lace off from your garment and lay it upon a table and with a brush rub it all over very well with burnt Allum beaten fine till you find it to become of the right colour then shake it very well and wipe it very well with a clean linnen cloth oftentimes over To get Spots of Ink out of Linne● Cloth Before that you suffer it to be washed lay it all night in urine the next day rub all the spots in the urine as i● you were washing-in water then lay it in more urine another night and then rub it again and so do till you find they be quite out To get the Stains of Fruits out of any Linnen Ctoth Take them before they are washed and with a little butter rub every spot well then let the cloth lye in scalding hot milk a while and when it is a little cooled rub the spotted places in the milk till you see they are quite out and then wash it in water and soap To take out any greasie Spots out of Silk Stuff or Cloth Take a linnen rag and wet it very well in fair water then with a pair of Tongs put a live sea cole or wood cole upon the rag and hastily close the rest of the rag about the cole and presently lay it upon the greasie spot whilst it is smoking hot and when you perceive it to cool do so again and so do till you find the spots are quite taken out How to make clean Plaie Wash your plate first in soap suds and dry it then if there be any spots rub them out with salt and vinegar then anoint your plate all over with vinegar and chalk then lay it in the Sun or before the fire to dry then rub it off with warm linnen clothes very well and it will look like new How to keep the Hair Clean and Preserve it Take two handfuls of Rosemary and boyl it softly in a quart of Spring water till it comes to a pint and let it be covered all the while then strain it out and keep it every morning when you comb your head dip a spunge in the water and rub up your hair and it will keep it clean and preserve it for it is very good for the brain and will dry up Rheum To Wash the Face There i● no better thing to wash the face with to keep it smooth and to scowr it clean than to wash it every Night with brandy wherein you have steeped a little flower of Brimstone and the next day wipe it only with a cloth To make a Salve for the Lips Take two ounces of white Bees wax and slice it thin then melt it over the fire with two ounces or more of Sallet Oyl and a little white sugar candy and when you see it is well incorporated take it off the fire and let it stand till it be cold then set the skillet on the fire again till the bottom is warm and so turn it out anoint your lips or sore nose or sore nipples with this and it will heal them To keep the Teeth clean and sound Take common white salt one ounce as much cuttle bone beat them together and rub your Teeth with them every morning and then wash them wi●h fair water To make the Hands White and Soft Take Daffadil in clean water till it grow thick and put thereto powder of Cantarium and stir them together then put thereto two eggs and stir them well together and with this ointment anoint your hands and within three or four days using thereof they will be white clear and soft To Smooth the Skin and take away Morphew and Freckles Anoint your face with the blood of a Hare or Bull and this will take away morphew and freckles and smooth the skin Directions for making of Custards Cheesecakes Raising of Paste and making of Tarts end Pyes To make Custards Take a quart of Cream and boyl it well with whole spice then beat the yolks of ten eggs and five whites mingle them with a little cream and when your cream is almost cold put your eggs into it and stir them very well then sweeten it and put out your Custard into a deep dish all toge●her or else into several small China cups or dishes like Coffee dishes and bake them then if you please you may serve them in with French Comfits strowd on them or without To make Cheesecakes Take two Gallons of new milk put into it two spoonfuls and a half of Runnet heat the milk little less than blood warm and cover it close with a cloth till you see the Cheese be gathered then with a scumming dish gently take out the whey when you have drained the curd as clean as you can put it into a Sieve and let it drain very well there then to two quarts of Curds take a quart of thick Cream a pound of sweet butter twelve eggs a pound and an half of Currants a penny worth of Cloves Nutmeg and mace beaten half a pound of good Sugar a quarter of a pint of Rosewater mingle it well together and put it into Puff-paste How to make Puff-paste Break two eggs in three pints of flower make it with cold water then roul it out pretty thick and square then take so much butter as paste and divide your butter into five pieces that you may lay it on at five several times roul your paste very broad and break one part of the said butter in little pieces all over your paste then throw a handful of flower slightly on then fold up your paste and beat it with a rowling pin and so roul it out again thus do five times and then make it up How to make Paste for all manner of Tarts and Pyes Take very sweet butter and put it into fair water and make it boyl on the fire then take the finest flower you