Hungarian Vitriol and Alom of each half a pound Phlegme of Vitriol ten pounds boil them till the Vitriol and Alom are dissolv'd and being cold filter them through a brown Paper and if any Crystals shoot separate the Liquor from them adding to each pound an ounce of Oil of Vitriol Dip a Cloath into this Liquor and apply it to the Part affected Blood to sweeten Take of the best and clearest red Coral an ounce reduce it by grinding it very well on a Stone or Porphyry to an impalpable Powder Take a dram at a time of this Magistery made without Acids as long as you find you 've occasion Blue-Bottles The distilled Water of the Flowers give help in the Inflammations of the Eyes and in drying up and healing putrid Ulcers The Powders of the Flowers taken inwardly are very effectual in the Jaundice Body-bound To remedy Costiveness boil in a large Porringer about a handful of the Leaves of common Mallows and let the Party sup them up before Meals Bole Armoniack To prepare this you need no more than moisten it with May-dew or any other Dew not too gross and dry it in the shade Borrage This is one of the four Cordial-Flowers it comforts the Heart cheers Melancholy revives the fainting Spirits and purifies the Blood The Water of it is good for Inflammations of the Eyes and for Fevers and the like virtue has the Conserve made of the Flowers The Conserve of the Flowers mixed with Wine opens Obstructions in the Female Sex Bore baked This is usually meant of the Parts of a wild Bore though it will indifferently serve for any Take the Leg season it very and then lard it with Lard seasoned with Nutmeg Pepper and beaten Ginger lay it the Bones being taken out in a Pye with fine but strong thick Crust then sprinkle it over with the foremention'd Spices and Salt putting a few whole Cloves and Bay-Leaves on it with large slices of Lard and store of Butter and being baked liquor it with sweet Butter and stop up the vent and if you would have it keep long bake it in an earthen Pan and filling it up with Butter it will if it be not set in a very moist place keep a whole Year or before you put the Flesh into the Pye you may lay it in soak two Days then parboil it and bake it in all Points seasoned as before Box-Leaves Dry them and powder them then take from one dram to one and a half They purge gently so does the Decoction of an ounce and a half of them in Whey or some such like Liquid Bramble-Berries or Black-Berries The Berries not quite ripe are very astringent A Decoction of them heals sore Mouths and allays the Heat of Fevers Brawn broiled Cut a Collar of Brawn into slices and lay it on a Plate in an Oven and when it is broiled enough serve it up with the Juice of Oranges Pepper Gravy and beaten Butter Brawn of a Pig Let not your Pig be any way spotted yet pretty large and fat and being scalded draw and bone it whole only the Head being cut off then cut it into two Collars overthwart both the sides and being washed soak them in Water and Salt two Hours then dry them with a clean Cloath and season the inside with minced Lemon-peel and Salt rowl them up even at both ends and put them into a clean Cloath bind them about very tite and when the Water is boiling put them in adding a little Salt keeping the Pot clear scummed and when they are sufficiently boiled hoop them and keep them in an even Frame and being cold put them into a souced Drink made of Whey and Salt or Oatmeal boiled and strained and then put them into such a Vessel as you can conveniently stop up from the Air. Brawn to souce Take a fat Brawn about three Years old and bone the Sides cut the Head close to the Roots of the Ears and cut fine Collars of a side Bone and hinder Legs an inch deeper in the Belly than on the Back bind them up equally at both ends soak them in fair Water and Salt a Night and a Day put them into boiling Water keeping the Pot continually scum'd and after the first quick boiling let them boil leisurely putting in Water as it boils away and so lessening the Fire by degrees let them stand over it a whole Night then being between hot and cold take them off into Moulds of deep Hoops bind them about with Packthread and when they are cold put them into Souce-drink made of Oatmeal ground or beaten and Bran boiled in fair Water being cold strain it through a Sieve and putting Salt and Vinegar to it close up the Vessel tite and so keep it for your use Bread the French way Take four pound of Wheat-flower very fine a pint of new Ale Yest beat the Whites of six new-lay'd Eggs mingle them together adding three spoonful of Salt finely beaten a then so much Milk and fair Water an equal quantity as will make it into a Dough so that it may be pretty stiff and having worked it well that it becomes of an even mixture in all Parts cover it with a wooden Tray pretty warm and when the Oven is prepared for receiving it make it into Rouls or as you please and when it rises and begins to look brownish take it out chip off the Crust whilst it is pretty hot Breading Meats or Fowls These being divers ways to be done it is necessary they should be here set down in order to prevent their being frequently mixed and not readily found upon occasion 1. Flower mixed with grated Bread 2. Sweet-Herbs dried and powdered mixed with grated Bread 3. Lemon-peel dryed so that it may be beaten into Powder or Orange-Peel scraped very small and mixed with grated Bread and Flower 4. Sugar finely beaten and mixed with Cinamon grated Bread and fine Flower 5. Coriander-seeds Fennel-seeds Cinnamon and Sugar finely beaten and mixed with Flower 6. For young Pigs beaten Yolks of Eggs beaten Pepper Nutmeg and Ginger mixed with grated Bread and a little fine Sugar 7. Sugar Bread and Salt only mixed This is generally known by the Name of Dredging or scattering over the Fowl or Meat whilst roasting to keep it up to a good colour and secure the Gravy from too much evaporating by the Heat of the Fire or running out into the Dripping-Pan Breast-aching This is either occasioned by the emptyness of the Veins or a pricking caused by virulent Humours To remove this grief take a piece of Flannel of a deep blue Colour so often dipt in the Dye till it looks as if it were black anoint the Breast with Oil of Camomil and Smallage and then cover it warm with the Flannel Breast canker'd To remedy this grievance Take a mellow Pippin of about a Year old cut off the top and take out the Core fill it with Hogs-Lard and cover it with the Cap roast the Apple then to Pap so
also of single Daisies greatly tempers cholerick Heats refreshes the Liver and other inward parts A Decoction of them much availeth in the cure of Wounds in the hollowness of the Breast or Stomach as also for Ulcers and Pustles in the Mouth Tongue or Privy-Parts The Leaves bruised and applied to the Testicles or any other hot and swelled part dissolves the Swelling and temperates the Heat being boiled with Wall-wort and Agrimony they greatly help in the Palsie Gout or Sciatica dispelling Knobs or Kernels in any fleshy part They help Bruises and Ails occasion'd by Falls or Contusions by Blows They are successfully used in case of Ruptures the Ointment of them cools and expedites the cure of inflamed Wounds especially when they happen in or near the Joynts the Juice may be dropt into rheumatick sore Eyes Damascens to Preserve Gather your Damascens in dry Weather suffering them to be very ripe or they will be but of an indifferent colour to every pound of them put a spoonful of Rose-water and a pound of Sugar finely beaten then put the Fruit in a large bottom'd Pan one by one and set them on a Chafing-dish of five Coals but not at first too hot then put in as much Sugar and Rose-water as will melt it and when the Pan is warm cast on half your Sugar and let it be no hotter than you can endure your hand upon it forbearing to turn them till there be as much Syrup as will bear them up then turn them and cast on the rest of the Sugar not suffering them to seeth when you turn them lest they break on both sides when they are enough take off the Skins gently and when they are cold put them up in a Glass and put into them four or five Cloves and as many little bits of Cinamon and so you may Preserve any Plums Rut to any sort of White Plums put neither Cloves nor Cinamon Dandelyon or Denti de Leon or Lyons Tooth Its Quality is Cleansing and Opening by which means it is effectual in removing the Obstructions of the Liver Spleen and Gall and such Diseases as arise from them as Hypochondriacal Passions and the Jaundice c. opening the Passage of Urine in Men and Women of all Ages cleansing Aposthumes and the inward urinary Passages and then by a temperate and drying quality heals them In this case you may boil the Leaves in White-wine or shred small put them into Broth. It is good likewise in a Consumption boiled in Broth or the Juice of the Root drank in Canary or in the bad Disposition of the body call'd Cachexia it procures Rest and Sleep when the Body is disorder'd by Agues The distilled Water is good in Pestilential Fevers and to wash old Sores Dates Of these there are divers kinds and as to their Physical Virtues some of them are dry and binding as those of Egypt others are soft moist and sweet as those growing in Syria Palestine and Jericho the rest are a mean between those two kinds and all of them are hard in Digestion and not very good for the Head because they many times cause the Head-ach but the Powder of them is successfully taken by such as spit Blood or are troubled with the Bloody-flux Deafness Take Betony and Horehound and stamp them in a Mortar strain out the Juice and when the Party is in bed and lying on one side drop in three or four drops into the Ear and it will in a few days time restore the Hearing if the Party was not born Deaf or some Violence has hot been offer'd to the Organs of Hearing Decoction to Open the Body Take twelve Prunes Licorice Aniseeds Currans and Fenel-seeds of each half an ounce Flowers of Borrage and Bugloss of each a dram and an half boil them bruised and shred in a quart of fair Water till the third part be wasted then strain it and drink it at three several times very hot and walk about upon it It loosens the Belly Decoction for Clysters Take the Leaves of Violets Mallows Pellitory Mercury the Herb so called of each a handful the Flowers of Camomil two pugils Sweet Fenel-seeds half an ounce Linseed two drams boil them in a sufficient quantity of Water or Milk to a pint These are the Herbs commonly used in Clysters to cool and empty the Bowels in Stoppages or hot Diseases but to make them work well you must add brown Sugar Decoction Pectoral Take Raisins of the Sun stoned an ounce Jubebs and Sebestenes of each fifteen six Dates and eight fat Figs Barley cleansed an ounce Licorice half an ounce the Leaves of Maidenhair Hyssop Scabious and Coltsfoot of each one handful boil them in three pints of Spring-water to the consumption of a third part A quarter of a pint taken of it every Morning is excellent good for Heats Pains Swelling or any Distemper or Diseases of the Breast and to help Expectorations Decoction of Senna Take two ounces of the Leaves of Senna of the Roots of Polypody of the Oak of each half an ounce Raisins of the Sun stoned two ounces Ginger one dram Sebestens and Damask-prunes of each a dozen of the Flowers of Borrage Red Roses Violets and Rosemary of each two drams boil them in two quarts of Spring-water till half be consumed This is an excellent Purging Potion The Dose is four ounces If it be given to a strong Body that it may work the better put to three ounces of it an ounce of the Syrup of Buckthorn or Roses solutive This may be safely taken as often as any occasion of Ilness or Indisposition requires it or for prevention Decoction of Woods Take Sarsaparilla-roots split and cut small four Ounces Guaiacum three ounces the Bark of the Wood two ounces Sassafras one ounce and an half the Roots of Burdocks and Butterbur of each two ounces and an half Rhodium-wood and Yellow Saunders of each an ounce Carduus-seeds and Juniper-berries of each six drams of the outer Bark of dried Citrons two drams infuse them all night in six quarts of fair Water and then boil them to the consumption of half the Liquid This drank as a Diet-drink is exceeding good for those that are troubled with the French Disease King 's Evil Rheums or Coughs It may be taken four times a day for twenty or thirty days together Decoctum Amarum This bitter Decoction or Draught is made in the following manner Take the Flowers of Camomil the Tops of the Lesser Centaury of each a pugil or very small handful Gentian-root half a scruple the Leaves of Senna cleansed and Carduus-Benedictus-seeds of each one dram boil them in a sufficient quantity of clear Spring-water to four ounces This strengthens the Stomach restores lost Appetite and causes a good Digestion You may take four ounces of it for a Dose fasting five or six Mornings together Defluxion on the Eyes Take red Sage and Rue of each a handful fine Wheat-Flower a spoonful the White of a new-lay'd Egg beaten to
of Mint Rue or Baum-water But of all others in this contagious Distemper this occurs as a very much approved Remedy viz. Take Wallnuts when the green Husk is on them and before the Shell is hardned underneath put them when bruised to steep in White-wine eight Days then with some Baum Rue and Tops of Fetherfew and Wormwood a little bruised put them into an Alembick and distil them then when you drink an ounce and a half of the Water which you may do Morning Noon and Night put into it some perfumed Comfits and stir them well about till they are dissolved Plague-Sore to Break Take Bay-salt Rye-meal and the Yolks of Eggs as many as will make them into a Past then spread it on a piece of Leather and apply it to the Sore or Carbuncle and it will draw the Poison to a centre so that the Sore will ripen and being broke the Infection will come away to expedite the Cure of which when it is broke put the Rump of a live Chicken to the Mouth of the Sore so that its vent may be placed on it and it will draw the Infection into the Body of the Chicken insomuch that in a short time it will dye and so will one or two more if the Infection be great but when they cease to do so it is a sign the Poison is exhausted and the Party in a very fair way of recovering Health Plaister of Bay-Berries Take of Bay-berries two ounces Myrrh Mastick and Frankincense of each half an ounce Honey just warm'd four ounces powder Costus Bay-berries and Cyperus finely together and mix with the Honey powder the Myrrh Mastick and Frankincense apart and put them to the other then add the Oil of Bay-berries Turpentine and Wax melted together and so make a Plaister This expels Wind and strengthens the Stomach also eases Pains proceeding from Cold and Weariness Plaister for Bruises Take Oil of Olives six ounces yellow Bees-wax an ounce and half Ammoniacum and Bdellium of each half an ounce Galbanum Opopanax and Oil of Bays Lapis Calaminaris and either of the Bithworts Myrrh and Frankincense of each two drams refined Turpentine an ounce Litharge of Gold powdered four ounces boil the Oil and Litharge together keeping them stirring and when it will not stick to your Fingers take it from the Fire and melt the Wax into it add the Turpentine with the Gums afterward the Powders and being cold put in the Oil of Bays and Frankincense and make it into a Plaister This Peracelsian Plaister is good for Bruises and all manner of Aches Plaister-Cleansing c. Take the Mucilages of Raisins of the Sun Figs Roots of Marshmallows Linseed and the Seeds of Fenugreek Bird-lime the Juice of Orris Squills the Oil of Sheeps-feet Dill and Camomil of each eight ounces Litharge of Gold powdered finely one pound Turpentine three ounces Rosin of the Pine and yellow Wax of each two ounces mix the Litharge well with the Oil and boil it over a gentle Fire keeping it continually stirring till it grows thick then take it off and being a little cool add the Mucilages being first boiled with the Oil and strained and gently boiled to the consumption of the superfluous moisture after that add the Bird-lime and Squills boil them till the Juices are consumed and whilst they are boiling melt the Wax and Rosin take them presently from the Fire and mingle with them the Turpentine so well stirring the Mass that it may be brought to the consistence of a Plaister This is called the Great Diachilon-Plaister and is excellent in cleansing and healing also to asswage Swellings and Inflammations for it very much discusses and softens Plaister for the Head Take two ounces of clarify'd Rosin Stone-pitch an ounce Turpentine and Labdanum and Pidgeons-Dung of each half an ounce Gum of Juniper and Nutmeg of each two drams dissolve the Turpentine with the Labdanum in a hot Mortar and mingle the rest so that it may be made into a Plaister and if any Cause requires it to be stronger add the Powder of Euphorbium and Pellitory of Spain and black Pepper of each about two scruples This wonderfully strengthens the Head and eases the Pains of it the Crown being shaved and it applied Plaisterwise to it as also to the Temples Though upon many occasions it is applied to the Soles of the Feet to draw down the Vapours that afflict the Brain Plaister of Mastick Take three ounces of Mastick Bole-Armoniack washed in red Wine one ounce and half red Roses six drams Myrtle-berries and Ivory of each half an ounce Turpentine Colophony Tacamahaca and Labdanum of each two ounces Oil of Myrtle four ounces Bees-wax a pound The things that are to be powdered powder apart melt the Wax and the Oil together and take it from the Fire and add the Turpentine and afterward the Roses and Bole-Armoniack the Ivory being finely powdered order the Mastick in like manner and so being well mixed in a Mortar that is pretty hot make them into a Plaister This layed to the Stomach very much strengthens it as also stays Vomitings and Defluxions Plaister of Melilot-Simple Take of yellow Rosin clarified eight pound yellow Wax four pound Mutton-suet of the Kidneys cleansed from the Skin and Fibers two pound melt them and add to them green Melilot cut small five pound and being thickned bruise it with the afore-mention'd Ingredients and bring it to the Consistence of a Plaister This draws very gently and therefore is commonly used in dressing of Blisters and in gentle Swellings and Tumours Pleurisse Distil about the end of May three handfuls of Burnet or as much as you think convenient and the grieved Party drinking of this Morning and Evening about half a quartern at a time will find wonderful ease and in a little time be restored Polonia to Make Take the Fillets of a Hog mince them very small and do the like by Sage Pennyroyal and Thyme of each half a handful stript from the Stalks then season it with beaten Ginger and Pepper finely sifted put it into a Hog or Sheep's great Gut and lay it in Water and Salt three Nights then boil it gently for fear of breaking and hang it up in a Chimney or dry place and they will keep a long time Pomatum Take Bacon-lard and by washing it well and often melting take out the Salt then boil a handful of Oates and some white Starch in it and strain out the oily part which is of excellent use for Chaps Sores Burns Scalds as also to make the Skin supple smooth and plump Pomegranet Of these there are three sorts Sweet Sharp and Winy and the quality of them all is Restringent but not alike for by their Tast you may judge their difference and their Grains are more binding and drying than their Juice the Rind more than the Grain and the Blossoms have the same Virtue with the Fruit. The powder of a Pomgranet dried in an Oven in a new earthen Pot close stopt
Sirloin of Beef and in other pieces that which is curiously striped with fat and lean and so in boiled Beef In a Loin of Veal choose the Nut-piece or Kidney-piece In a Leg of Mutton the little round bone that is on the inside above the handle for this is greatly in esteem among the Curious I heard of a Hungry Gentleman who came from Hunting to the Remainder of a Leg of Mutton who would not eat because he thought Clownish greasie Fellows had had the handling of it since they had not the Understanding to choose that bone before all the other parts of it In a Shoulder of Mutton present that between the handle and flap In a roasted Pig the under Jaw and Ear especially to Women next those the Neck-piece In a Hare Coney or Leverit the Middle-piece or the Tail-piece called the Huntsmans Piece In Fish the Jole or that Part next the Head or in Shell-Fish the Claw of a Lobster or Crab. If Fish or sliced Flesh be in Paste touch it with your Fork Knife or Spoon raise it handsomely and lay on a Plate the best you find with a piece of the Lid. As for Tarts Custards Cakes and Sweet-meats you must present them cut or whole as their bigness is on the point of your Knife Napkins to Lay in a pleasant Sight at a Table after the Forms of sundry Creatures c. TO do this in the Form of a Cock fold the Napkin in the middle so that the two Selvages may come together then pleat it at its full length in small and close Pleats as hard as possible you can friese it but in that be sure to keep it as close as may be then open it again within a fingers breadth of the middle and join the Pleats together again put in a good handsome round Loaf under the middle in the fold put the edges of the Napkin on the Loaf and then pull out the Head and Beak of the Cock out of the middle of the Napkin which you must raise on high and make him a Comb Wattles and a Beard of some red Stuff and for the end of the Beak you may make it of a large Quill which may be fashioned like a Cocks Beak with a little Gum-Dragon steept in Orange-flower-water then pull out and fashion him a Tail out of the other end of the Fold raise it as high as may be Like a Hen and Chickens Pleat your Napkin like the former but instead of putting your Selvages on the bread you must make many little Heads of Chickens as if they were coming out from under the Wings of the Hen Like a Hare Pleat your Napkins in the same manner as you did that of the Cock then open them and lay long Loaves under the Plate in the middle then draw a Scut out of the Fold and four feet out of the four corners of the Napkin and put in a small Loaf at one end under the Fold and so form out the head ears and neck Like a Pig Pleat your Napkin overthwart in very small pleats and pinch it and then put in a large long Loaf between the middle near the end and at the other end another Loaf for the head then fashion the head ears and tail as for the feet you may make them out of the four corners and a tail out of the middle of the Napkin Like a Turkey First fold your Napkin as for the Cock and put a large Loaf under it and make a Comb of a bit of red Taffaty that may hang down on its Beat and stick the head and throat with small flowers of different Colours then pull out a Tail at the other end of the Fold and the Wings from both sides Like a Carp Make a Band about half a foot wide at one end of your Napkin and make it so that the Hemm may join to the end of the Band that is indifferently large then pleat it at its length and pinch or freeze the band but leave the breadth of your four fingers without freezing all the rest to within four or six fingers breadth of the end which you must leave unfreez'd to make a Tail then open the band and put in a round Loaf to fashion the head and a long Loaf for the fashion of the body So you may fashion a Pike and many other pretty Devices that will be very taking and pleasant at an Entertainment How to keep Alive and fatten divers sorts of Choice Wild Fowl c. TO bring up a Hern the best way is to take it out of the Nest before it can fly and put it into a large Barn where there are many cross Beams let it have a conveniency of Water and feed it with raw flesh cut into convenient pieces either of Beef or Liver or Dogs flesh but no Swines flesh keeping the place sweet and clean for they much delight in it and in this manner you may bring up and fatten Pullets Gulls Bitterns and the like To feed Partridges Pheasants Quail and Wheat-ears do it with good Wheat and Water giving it them Morning Night and Noon but if you would have them extraordinary Crammed Fowl then take the finest drest Wheat-meal mix it with Milk and make it into Pasts and ever as you knead it sprinkle in the Grains or Corns of Wheat then make several Crams and dip them in Water and give every Fowl according to his bigness that his Gorge may be well filled and so in Fourteen Days they will be Fat beyond Measure and thus you may do by Turtle Doves or Pigeons To feed Godwits Knots Gray Plover and Curlews Take Chilter'd Wheat the finest sort and give them Water thrice a Day Morning Noon and Night which will be very effectual do as you did by the former To feed Black-Birds Thrush Feldfair or any small Birds whatever being taken Old and Wild It is good to have some of their Kind Tame among them and then putting them into great Cages of Three or four Yards Square to have divers Troughs placed therein some filled with Haws some with Hemp and Rape seed and others with Water the Tame teaching the Wild to Eat and the Wild finding such alteration of Food they will in Twelve or Fourteen Days grow exceeding Fat and fit for the Kitchen Ducklings are Fatted with Pulse or Grain and store of Water Goslings with Skeg-oats boiled and given them thrice a Day Geese by putting them into Pens which are close and dark and there feed them thrice a Day with store of Oats and Split Beans and give them Water and Barly-meal mixt together For Chickens when the Hen has forsaken them make a Past of Wheat-meal and Milk and wet it often in Milk when it is rouled up and let not the Crams be too big for fear of Choaking them To Fatten Capons make Crams of Barley-meal and Milk and keeping them up in a Coop give them their full Gorge Three times a Day and so that they may easily go down let them be dipt in Milk For Turkies having Coopt them up place Two Troughs one full of VVater and Barly and the other full of Old dried Malt and they will be very Fat in a Month. FINIS
full so garnish it with the ends and pinions of the Wings and the Bones by sticking them end ways in your Pottage beat then the Yolks of three Eggs very thin mix them with a little Almond or other Broth and pour them over the Pottage and so serve it up as a dainty Mess Iaundice-Black to Cure Take Smallage Sage Parsley and Groundsil cut them small and boil them as Pot-herbs with Pork and drink the Liquor and feed on the Meat as a constant Dyet for a Week together Iaundice-Black another Take a spoonful of Honey boil it gently and scum it till it come to a good consistence add then Wheat-flower and Saffron reduced to Powder as much of each as will lye on a Knife's point and having mixed them well over a gentle Fire till the scent be lost put them into a little stone or earthen Pot and let the Party grieved take the quantity of a Pea at a time of it made up into a Pill and anoint the Navel with it chafing it into the Cavity repeating the application for some Days together when the Stomach is empty and fast afterward two or three Hours Iaundice in Children Take half an ounce of the best Rhubarb make it into a Powder then take two handfuls of fine Currans and incorporate it with them when extraordinary well beaten and so make it up into an Electuary And of this let Children take the quantity of a Nutmeg at a time fasting and fast an Hour after it for several Mornings successively Iaundice Yellow Take an ounce of Castile-soap slice it thin and put it into a pint of cold Small-beer set it on the fire and let it boil half away then scum it once and strain it thorough a Sieve and drink one half of it in the Morning and the other in the Evening take a lump of Sugar after it and fast two or three hours Taking this will not hinder any moderate Business If the Distemper be far gone you may take it once or twice more in two or three days-time afterward Iaundice Yellow another Take two or three ounces of Hemp-seed and boil them in New-Milk till some of the Seeds begin to open and burst or somewhat longer then strain out the liquid part and drink it very warm renewing it if occasion require for two or three days together Ielly Take a dozen Calves-feet seald them and take away the Fat between the Claws as also the great long Shank-bones lay them in Water four or five hours and boil them in two gallons of Spring-water keep them scumming till the Water comes to about three quarts then strain it thorough a thick linnen Cloth and let it cool and when it is cold cleanse it from the Setlings pare off the top and melt it then put into a large Pipkin three quarts of White-wine and three races of Ginger sliced six or seven blades of Mace and a quarter of an ounce of Cinamon a grain of Musk with eighteen Whites of Eggs beaten with four pound of fine Sugar mix them with the Jelly in the Pipkin then put in the Juice of three Lemons and let them boil leisurely then strain it again and run it and serve it up with any Meats or other things that require Jellies 'T is very good to strengthen the Back and enable Generation Iellies their proper Meats 1. Three pair of Calves-feet 2. A Knuckle of Veal and a fine well-flesh'd Capon not very fat 3. One pair of Calves-feet a well-flesh'd Capon half a pound of Harts-horn and an ounce of Ising-glass 4. An old Cock and a Knuckle of Veal 5. Harts-horn and a Pullet 6. Good bodied Capons only 7. A Cock or Capon with Ising-glass 8. Jelly of Hogs-feet 9. Sheeps-feet Lambs-feet and Calves-feet And these may be all ordered as the foregoing for matter of Boiling and Straining Ielly of Apples the French way Make a Decoction of Apples pared sliced and cored then run it thorough a fine Cloath and to a French pint which is almost one of our quarts put about three quarters of a pound of Sugar and so boil it up to a Jelly This is very cooling and wholsom for the Stomach and good to be given in Fevers and hot Diseases yet it must be taken in such cases with moderation Ielly-Broth For the true making this observe what is material besides the matter to be jellied viz. the Meats add a quart of White-wine a pound and a half of Sugar six Eggs two Nutmegs sliced a quarter of an onnce of Mace two Races of Ginger sliced a little stick of Cinamon grosly bruised two grains of Musk and Ambergrease Sometimes for variety instead of Wine use Grape-Juice a quart of the Juice of Lemons a pint of the Juice of Oranges a quart of Wood-sorrel or a Quart of the Juice of Quinces Ielly Crystalline To do this Take half a dozen Calves-feet scald off the Hair take off the Claws and take out the great Bones and Fat then casting the Flesh into fair Water shift them three or four times a day and a night and in the morning boil them in a glazed Pipkin in six quarts of Water keeping it very clean scumm'd till it is reduc'd by boiling to three quarts then strain it into a clean earthen Vessel and when it is cold take away the Dross from the bottom and the Fat from the top if any remain there then put it into a large Pipkin of six quarts and put to it two quarts of old White-wine and the Juice of four Lemons three blades of Mace and two races of Ginger sliced then melt or dissolve it again into Broth and let it cool and then have four pound of Sugar ready beaten and in a large Dish mix it with twelve Whites of Eggs then put them into the Pipkin where the Jelly is and so stir them together with a grain of Musk and Ambergrease put it in a fine linnen Cloth bound up and a quarter of a pint of Damask-Rose-water and set it a stewing on a gentle Charcoal-fire before it boils put in a little Ising-glass and being boiled cool it and then run it up Ielly of whole Currants Boil to candy sour pound of fine White Sugar clarified with the Whites of Eggs put into it Red Currants about five pound let them boil together till they are almost become a Jelly then put into it some whole Currants fresh and cleanly pickt and when they are enough put them into the Sugar but let it be very clear and well ordered and scum it well while it boils with the Sugar and so you will have an excellent Jelly very cooling and grateful to the Stomach and useful for restoring a lost Appetite Ielly of Flesh Take a Red Cock and a Knuckle of Mutton or the Sinews and Knuckle of Veal with a little Mutton Raisins of the Sun stoned boil all these to pieces then take the Vessel wherein they boil from off the fire pour but what is in it into a wooden Vessel and
Collection of so many Herbs Plants and Flowers and no doubt the quintessential part of them It 's an excellent Pectoral good against Consumption Phthisick and Asthma It is cleansing and diuretick good against the Stone and Gravel It is restorative and strengthning comforting the vital Part and affords good Nourishment To make it then take these following Rules Metheglin a new way Take Hyssop Agrimony Burnet wild Thyme Baum Mint and Fennel Rosemary and Angelica and other suitable wholsom Herbs that have strength in them of each about a quarter of a handful boil them in a sufficient quantity of fair Water till tender then press out the Water and let it stand a Day and a Night to settle draw off that part which is clear and put two quarts of Honey to two gallons of it and so proportionably let it boil an hour keeping it clean from the scum then set it a cooling and being cold add a little Ale-yeast and put it into a convenient Vessel covering the Bung with a wet Cloath and when it has worked at three Days end take off the Yeast or leave it behind by drawing it off and putting it into another Vessel in which it must have vent for three Days longer then stop it up close yet when you hear it make a noise you must give it vent with a Piercer or else if it force not out the Cork it may happen to break the Vessel If you think convenient you may make a Bag and put in good store of Ginger sliced also Cloves and Cinnamon suffering it to hang and infuse so as not to touch the bottom and at two or three Months end you may if you think fit draw it off Metheglin another way Take Spring-water and boil it with Rosemary sweet Marjoram Sage Baum and Sassaffras until it has boiled three or four Hours the whole quantity of Herbs not needing to exceed one handful to a gallon of Water of each an equal proportion and when it is boiled sufficiently set it to cool and settle a whole Night then strain it and add Honey the best then set it over the Fire and take the Whites of twenty or thirty Eggs beat them very well and when it boils pour them in at twice stir it well and then let it boil apace before you scum it after it is scummed take it off the Fire and pour it into any earthen thing to cool and being cold put five or six spoonfuls of new Ale-yeast to it stir it together and then every Day scum it with a bundle of Feathers till it has done working and so put it up into a Cask if you can gee such a one that has had Sack or Malaga in it and to every gallon of Metheglin put a quart of Sack or one pint of Aqua-vitae a quarter of a pound of sliced Ginger and two or three peels of Lemons and Oranges in a Bag. Metheglin-Physical To order and prepare this Gather the Herbs under-mention'd in July choose to dig them on a dry windy Day if any such happen and keep them drying till the Michaelmas following viz. Saxifrage Agrimony Centaury Thyme Betony brown Mint and the Tops of Rosemary of each a handful boil them in Spring-water till the Herbs have much altered the colour then take it from the Fire and cool it put into the Wort when it is a little warm about three pound of Honey-combs temper and mix them well together and so run the Liquid part through a fine Sieve or Strainer then to try its strength put in a new-lay'd Egg unbroken and if it bear it not you must put in more Honey till it will then strain it again and boil it over the Fire a little keeping it clean scummed and so being cold put it up into a Barrel and when it has done working stop it up close and draw it not off in two Months and it will purge Melancholy much revive the Spirits comfort and strengthen the Heart purge by Urin and gentle breathing Sweats and keep the Party moderately drinking of it in a healthful constitution of Body Metheglin-White Take Sweet-Marjoram Sweet-Briar-Buds Violets and Strawberry-Leaves of each a handful a handful of Violet-Flowers the double ones if they can be got broad Thyme Borrage and Agrimony of each half a handful and three or four Tops of Rosemary the Seeds of Carraways Coriander and Fennel of each two spoonfuls and three or four Blades of large Mace boil these in eight gallons of running Water three quarters of an Hour scum it and strain it and being lukewarm put as much of the best Honey to it as will make it bear an Egg the breadth of a Sixpence above the Water then boil it again so long as any Scum will rise so set it to cooling and when almost cold put in half a pint of new Ale-yeast and when it has wrought till you perceive the Yeast to fall then put it up and suffer it to work in the Cask till the Yeast has left rising filling it up every Day with some of the small Liquor and stopping it up put in a Bag with a sliced Nutmeg in it a few Cloves Mace and Cinnamon all unbruised and a grain of Musk. The best time to make it is a little before Michaelmas and it will be excellent to drink towards the beginning of the Spring Millet This in some Countries is made of great Account for Food but among us mostly for Physical uses or uses tending to it viz. Boiled and mixed with Salt and applied to the Belly it eases the Pains caused by Windiness mixed with Camomil-Flowers and boiled in Whitewine it eases Pains in the Head and Stomach being mixed with many Medicins it maketh them keep long from moulding and putrefying cover fresh Flesh of any kind in a heap of it in hot Weather and it will preserve it a long time Milk to Dry up Bath the Woman's Breasts with the Decoction of Colewort-Leavs and anoint it with the Juice of Plantane and the Business will be effected Milk to Encrease Take Aniseeds Licorice and Fennel-seeds boiled in Posset-drink Some hold that the Fore-hoof of a Cow burnt to Powder and a dram taken Morning and Evening in a Glass of Canary with the Yolk of an Egg rarely fails or far want of these Lady-thistle boiled in Milk and the Milk drank warm or Fennel-seeds and Cumin-seeds bruised and boiled in Barly has the same Effect likewise a Coney-skin or Hair-skin the fleshy sides being laid on the Breasts when green Minced-Pyes Take if you would have them exceeding short and luscious Neats-tongues but a little salted boil them but not too much pare off the outside mince the Meat of them very small take a quantity of Marrow and Beef-suet shread them together then wash and pick clean your Raisins and Currans mingle them then with the former shread very small so candied Citron or Orange-peel which you relish best dust in a little powder of Cinnamon and Ginger then having put these into
be violent Virginia Trout to Make This as it is usually done is only the cutting off the Heads of pickled Herrings and the Bodies being layed twenty four Hours in Water wash them and season them with Mace Cinnamon Cloves Pepper and a little red Saunders then mince some Onion and Lemon-peel season them with Mace Cinnamon Cloves Pepper and a little red Saunders then mince some Onion and Lemon-peel strip a few pickled Barberries and sprinkle them on between each Layer of the Fish and when they are thus ordered put in a pint of Claret and tye on a double wetted brown Paper on the Pot and so set it in the Oven with Houshold-bread and being drawn and cooled they will look as red as Salmon or Trout tast curiously and eat altogether as well Vlcers in the Breast Take Millepedes otherways called Wood-lice or Sows-lice wash them clean dry them with a Linnen-cloath and beat them very well in a glass or marble Mortar and press out the Juice that comes from them and if the Mass be too dry you may agitate with them a little Whitewine or Ale which penetrating and softening them the Liquor may the better part with its Juice Half a dram of which take in two spoonfuls of Whitewine fasting in a Morning Vlcers to Cleanse Take four ounces of Turpentine and wash it in Scabeous-water the Yolks of two Eggs and an ounce of Barly-meal Saffron Sarcocol Mastick and Frankincense of each half a dram bruise and mix them well together and make them a Plaister with the addition of clarified Rosin Honey and Oil of Roses This being applied not only cleanses Ulcers but ingenders in them new Flesh where it is wasted and makes after the Cure is past the Skin smooth again Vlcers External Take the gross Stalks of red Colwort dry them pretty well then put them into an earthen refining Pot or such-like and put them on a hot Fire till they are reduced to Ashes and apply those Ashes to the Ulcer or take the green Bark of an Oak chop or bruise it very small pour upon it Lime-water freshly made let it infuse till the Liquor has a duskey colour and with this Water wash the Ulcer twice a Day Vlcer in the Mouth To remedy this Take a pound and a half of white Sugar the Juice of Pomgranates clarified a pint mix these well over a gentle Fire and bring them to the consistence of a Syrup and gargle the Mouth with it also the Throat as far as may be very often and it will bring away the Corruption and Cause the Sore to heal It is astringent and also strengthens the Stomach Vlcers another Take one dram of Corrosive Sublimate reduce it to fine Powder and dissolve it in a quart of fair Water suffering it to lye there four or five Days in a light Digestion then drop in it as much Sal-armoniack or as much Oil of Tartar per Deliquium as will precipitate it all then filter it carefully and keep it close stopt for use viz. To dip Pledgets into it and apply them to the ulcerous Part once twice or thrice a Day as you see occasion Vlcus Vteri Take Asphaltum or the true and choice Bitumen Judaicum reduce it to a curious fine Powder and take of it about a dram at a time in any proper Vehicle once or twice a Day as you see occasion Vmble-Pasty To make a Pasty or Pye after the newest fashion Cut the Umbles in small pieces and do the like by fat Bacon mix them together and season them with Pepper Salt and Nutmeg fill your Pasty or Pye with the Materials having a little stript Thyme and shred pieces of Lemon scatter'd among them then cover them with slices of Butter and Bacon very thin and close it let it soak well in the Oven and when it is drawn beat up Butter with Claret Lemon and stript Thyme and serve it up hot Vmble-Pye Make a Laying of minced Beef-suet in the bottom of your Coffin or Slices of interlarded Bacon cut the Umbles in pieces as big as small Dice and your Bacon in like form season it with Nutmeg Pepper and Salt and fill your Pye with it and close it up with slices of Bacon and Butter when it is enough pour in at the place you have left vacant Butter and Claret beat up together and so serve it up at the Table whilst it is hot Be sure it be well baked or it is altogether spoiled Vnguent for St. Anthony's Fire Take Vervine Pimpernel Bettony of each a handful bruise them and put them into three pints of Whitewine boil them in a fined Vessel if possible then strain them and set the Decoction over a gentle Fire again in a glazed Vessel then take washed Turpentine three ounces Rosin one pound new white Wax four ounces when these are melted and well mixed add to them Mastick-powder one ounce and the Milk of a Woman that has born a Male-Child two ounces make these into an Unguent or Ointment over a gentle Fire and anoint the Party afflicted with this hot Distemper often bathing it in and it will repel the Heat It is also very necessarily used for Fistula's Cankers and hot Swellings in the Joints and Sinews Vnguentum Aegyptiacum Take Verdigrease five drams good Honey fourteen scruples strong Vinegar seven scruples boil them together till they incorporate to the thickness of an Unguent and be of a purple colour This forcibly cleanses inveterate Ulcers and consumes proud spongy and dead Flesh Vnguentum Album Take Ceruse four ounces Litharge half an ounce let them steep a while in Rose-water then put them into a Mortar and by degrees pour in so much Rose-water as they can conveniently soak up continually stirring them till they are formed into an Unguent then add a little Whitewine-Vinegar and of Camphire one dram and a half This Ointment is very cooling it asswageth Pains occasioned by Heat and Inflammations heals Excoriations and takes away Scabs and the Itch. Vnguentum Apostolorum Take Turpentine white Wax Bees-wax and Rosin of each sixteen scruples Opopanax and Verdigrease of each two scruples Amoniacum sixteen scruples long Aristolochia and great Incense of each six scruples Myrrh and Galbanum of each three scruples Bdellium six scruples Litharge nine scruples Olive-oil two pound mix the Litharge with two ounces of the Oil and let them stand five Hours then boil it gently till it be as thick as Honey keeping it continually stirring and take it from the Fire putting in the Wax and Rosin being dissolved with the Oils then whilst it is cooling put in the rest of the Gums dissolved in the Vinegar boiled and incorporated with the Turpentine then the Aristolochia Myrrh and a little Frankincense finely powdered and sprinkled on the rest then make the whole Composition into an Ointment the Verdigrease being put in last This by detersion purgeth and cleanseth Wounds and dangerous Ulcers also Fistula's wasteth dead Flesh and encreaseth the new Vnguentum Aureum