and transparent which is a signe of their sufficient watering afterward boyle them in a vessel of brasse that is cleane or in a leaden vesâ—el so long as til they be tender vvhen they haue cast out all their waterishnesse put them to steepe in a Iuâ—lep made of one part of sugar and three of water for the space of foure and twentie houres afterward make them to boyle at a little fire so much as is sufficient take them out of the Iulep and put them in a glasse vessell and putting vpon them the Iulep of Rose-vvater thicke ynough of consistence that so it may affoord them as it vvere a crust you may if you vvill aromatize them with a little Amber and Muske To preserue whole Peaches you must pill them and cleanse them as carefully as may be and after boyle them whole or cut in quarters in a sufficient thin Iulep not to boile them to the full but onely to boile out their waterishnesse wherewith they abound and then after this in a better boiled Iulep to boile them vp to the full till they be become through tender and soft and finally to put them vp into some eaâ—then vessell and to couer them with the sirrup wherein they haue boyled For their longer keeping you may aromatize them with Cinnamon or Muske This manner of preseruing of whole Peaches is generall for the preseruing of all other grosse fruits as Peares Quinces Apples Abricots small Peaches and timely Peaches To preserue Cherries you must chuse the fairest sowre Cherries that you can full ripe for if they be not full ripe in boiling them toward the end you shall find nothing but skinne and bone cutting off their starts at the halfe and afterward boile them in their owne iuice with sugar in such proportion as that for euerie pound of Cherries you haue halfe a pound of sugar taking away the sâ—umme still as it shall rise in boiling of them when they shall be sufficiently boiled you must put them in glasse vessels and powre vpon them the sirrup wherein they haue boiled notwithstanding if the sirrup should still seeme waterish boile it more perfectly Otherwise and better put apart some quantitie of your said sowre Cherries which you shall presse to haue a sufficient quantitie of iuice in this iuice so soone as you haue pressed it out melt your sugar and not in anie other liquor boile them together presently and in boiling scumme them when the iuice is well scummed clarified and become red without taking it from the fire or making it loose his boiling put the Cherries thereinto to boile as long as needeth without anie stirring of them but looking well to the scumming of them with a spatule stirre them not from off the fire vntill they be perfectly boiled and that you shall discerne if you see the sirrup dropt vpon a trencher to fall into drops that doe not spread abroad for then it is exactly boiled and you must put vp your Cherries into their glasse vessels good and hot for to be kept In this manner you shall preserue Plums Ceruises Gooseberries and such other small fruits For the preseruing of Barberries you shall take the fairest and goodliest bunches of Barberries that you can find being gotten verie drie from the tops of the trees and as neere as you can from the Sunne side thereof being fully ripe and of one entire colour then with a pinne or needle you shall open the side and pick out all the stones or kernels from the same then to euerie bare pound of these Barberries thus stoned you shall take a pound downe weight of fine sugar well beaten and searced and so boile them on a gentle charcoale fire till the sirrup be thicke then let them coole and afterward pot them vp being sure to couer them all ouer with the sirrup But if you intend to make Conserue of them then you shall not need to stone them but onely picke them cleane from their branches taking all the sound berries and casting away all that are vnsound or spotted and so boile them in their sugar ouer a hot fire vntill they burst stirring them continually with a spatule of wood or steele made for the purpose and then straine them through a strainer not exceeding fine and squeese them so soone as is possible then being cooled pot it vp and vse it as you shall haue necessarie occasion This Conserue is most excellent against burning feauers or other pestilent diseases growing from inflammation or corruption of the bloud it comforteth the stomack and begets an appetite it cheareth all the spirits and being drunke in Iuleps bringeth the bloud to his true qualitie and taketh away all thirst inflammation or roughnesse in the throat or mouth it is also good for anie heat in the liuer For to haue paste of Plums first boile the Plums with a little water stirring them oftentimes that they may not burne too afterward straine and force them through a sâ—arce and weigh them that so you may put thereto for euerie pound foure ounces of sugar set all vpon the fire to boile againe and stirre them well not giuing ouer vntill all the scumme be consumed and spent which done make them readie as they are where you will afterward lay them in the Sunne to drie three daies and then shut them vp and in case that they grow moist or that there spring forth anie water out of them you must lay them in the Sunne againe This patterne of making this paste may serue generally for the making of paste of anie other fruits as Peares Apples Cherries and Peaches saue that you must haue respect vnto the quantitie of Sugar which shall be more or lesse according to the more or lesse moistnesse of the fruits which you are determined to make vp in paste To keepe Peaches or other fruits take Peaches or other fruits which you would keepe when it is faire weather and drie and opening them in the middest take out the stone then lay them all one day to drie in the Sunne or in an Ouen after that the bread is drawne out afterward take sugar well boiled and purified and annoint them ouer and lay them againe the day following in the Sunne and so annoint them ouer againe and so oft as they shall drie and vntill they haue gotten a sufficient crust and after keepe them at your pleasure To make Oliues readie against a day Take greene Oliues and cut off a little from the one side after lay them in water with lime and good sifted ashes but take withall that you must haue twice so manie ashes as lime and let them steepe in that sort the space of 24. houres after you shall take them out and wash them foure or fiue times in warme water afterward you shal put them in a stone or glasse vessell with salt water and this you shall change euerie three moneths and mingle amongst them common
Thyme wild Thyme Anniseed or the ribbes and boughes of Fennell and thus you may keepe them a long time To preserue Oliues lay white Oliues to steepe six daies in a vessell of Sea-water and vpon them powre the iuice of Grapes as it commeth from the presse but fill not the vessell too full to the end that the sweet wine when it shall boile doe not shed ouer and when it hath boiled you must stop the vessell Some doe put a handfull of salt in first and after it the Must of new wine and last the Oliues and when the new â—ine hath boiled they stop vp the vessell Otherwise drie them in the shadow in a place that is open for the wind to enter then put them vp in an earthen vessell filled with honey mixing therewithall some Spices Filberds or small Hasel-Nuts may be preserued two seuerall waies that is to say either in the shell or without by the kernell onely To preserue them in the shell and to haue them verie full large and pleasant in tast you shall take a large earthen pot as wide in the bottome as at the mouth and then first lay therein a pretie thicke layre of Nuts and then strew vpon them a handfull of Bay salt then lay another layre of Nuts and an handfull of Bay salt and thus doe layre vpon layre till you haue filled the pot vp to the top then couer it with leather parchment exceeding close which done lay a smooth stone on the top of it and then dig a hole in the earth in some drie vault or cellar and set the pot therein and couer it all ouer with the earth and this wil keepe them all the yeare or diuers yeares in as good strength fulnesse and sweetnesse as if they were but newly gotten from the trees Some vse only to burie these pots thus filled in red or yellow sand and some vse not to burie them at all but to keepe them in a low coole and moist vault and surely anie will doe will but the first is the best and maketh them most full and to haue the pleasantest rellish But if you would preserue them without the shels in the kernels only then you shall open them and pick off the vpper red hull or skin and in all points doe to them as was taught you before for the Walnut To make Quince-cakes thin and as it were almost transparent you shall take your Quinces and pare them and cut them in slices from the chore then take weight for weight of refined sugar beaten and well searced and onely moistened with Damaske Rosewater and in it boile your Quinces till it be thick and then take it forth and drie it vpon a flat place-dish ouerasoft fire not leauing to stirre it with a spoone or slice till it be hard then put it into a stone-mortar and beat it very well and if you find that it wanteth sugar then as you beat it strew in more sugar till it haue the tast you desire then being come to a paste take it out of the mortar and rowle it forth into verie thin â—akes and so print it and in this manner you may make thin cakes of anie manner of fruit you please whatsoeuer If you will make your Pastes Cakes Marmalades Preserues or Conserues of diuers colours as red vvhite or betweene both you shall doe as followeth a first if you vvill haue your paste or marmalade red you shall take your Quinces Apples Peares Oranges or what other fruit you please and after you haue paâ—ed or riâ—ed them you shall cut them in halfes and chore such as are to be chored then take weight for weight of refined sugar and to euerie pound of sugar a quart of faire running water and boyle them in the same ouer a verie soft fire and turne them ouer many times and couer them verie close with a pewter-dish obseruing euer that the longer they are in boyling the better and more ruddie will the colour be then when they be soft take your knife and cut them crosse ouer the tops that the sirrop may pasâ—e through them and make the colour entire then take vp some of the sirrop and coole it vpon a sawcer and when you see it begin to be thick then breake your Quinces with a slice or a spoone as small as is possible then straine it and boxe it after you haue strewed sugar in the boxes or if you will haue it in paste or cakes then vse it as is before said of the Quince cakes and so mould it and roll it forth Now if you will haue it of a pure white colour you must in all points vse your Quinces Apples Peares Oranges or other fruit as is beforesaid onely you must take but to euerie pound of Sugar a pint of water and you must boile them as fast as is possible and not couer them at all but suffer the ayre to passe away as freely as may be Now if you will haue it of a carnation or more pale colour then you shall take a pint and a halfe of water to a pound of Sugar and a pound of Fruit and you shall so couer it with a Pewter dish that at one corner of the same a little of the ayre or smoake may pasâ—e away and no more and thus obserue that the more ayre you suffer to goe away the paler the colour will be and in this case you shall neyther suffer it to boile exceeding fast nor verie slow but of a temperate and indifferent manner If you will make artificiall Cinnamon stickes so like vnto the true Cinnamon it selfe that the one can hardly be iudged from the other and yet the counterfeit to be a most delicate and pleasant sweet meat and wholesome and soueraigne to be eaten you shall take an ounce of the best Cinnamon from which no water hath by anie meanes beene extracted and beat it into verie fine powder well fearced then take halfe a pound of refined Sugar also well beaten and searced and mixe them verie well together then take gumme Dragon the quantitie of a Hasel Nut and sâ—eepe it in Rose-water so as it may be thicke and verie glewie then with it temper the Cinnamon and Rose-water till you bring it to a fine paste then worke it out with your hand after that rowle it forth with your Rowling-Pinne then print it and lastly fold it vp in the same manner that you see a Cinnamon sticke is folded vp Now if where you dissolue your gumme Dragon you also dissolue with the same a graine or two of fat Muske and also twice as much Ambergreece it will be a great deale the better and adde more pleasantnesse and delicacie of smell vnto the stickes To make Conserue generally of anie fruit whatsoeuer you please either sweet or sowre you shall take the fruit you intend to make Conserue of and if it be stone fruit you shall take out the stones if other fruit take away
and maruailous good to stay the spreading of the canker in the breasts and the creeping Polypus howsoeuer some hold them as incurâ—ble The same applyed to the brows taketh away the hear and asswageth the paine of the head In an injection it mundifieth first and afterward conglutinateth wounds and drieth vp fistulaes verie readily and maligne vlcers which are easily prouoked and become worse by other remedies being dropt into weeping eyes it healeth them and stayeth such rheumes as fall downe vpon them and cause inflammation and dazeling of the same being applied with a linnen cloth vpon itchings wheales scabbes poukes the wild fire S. Anthonies fire or shingles it cureth and healeth them in a verie small time as also all other burning inflammations Being drunke for certaine dayes it stayeth all rheumes vomitings and fluxes of the bellie it drieth vp the water in those that haue the dropsie appeaseth the paines of the colicke it cureth tertiâ—n and quartan agues and I am verily of mind that it may be giuen to good and profitable purpose to other agues the temperature thereof considered and his infinite other secret qualities which euerie day are more and more manifested being drunke and applied a certaine time it reâ—uniteth the rupture and falling downe of the bowels the falling downe of the mother and the excessiue courses of women by suppressing them and whatsoeuer other â—luxes of bloud Taken in a gargarisme with a little Wine it driueth the vlcers of the mouth and being vsed for a gargarisme it selfe alone it is singular against the distillations causing the swelling of the vâ—ula or the inflammation of the throat called the squinancie likewise taken in the same mannâ—r it is good against the blacknesse and roughnesse of the tongue caused of a continuall ague The juice and decoction of the leaues worke the verie same effects if they be taken whiles as yet the herbe is not too much dried by the heat of the Sunne Of this Buckwheat there is made a compound water to make the face faire and beautifull and vndoubtedly to take away the freckles and it is thus made Take of the leaues thereof bruised in a mortar two good handfulls of the roots of Salomons seale made cleane with a linnen cloth and after brayed a quarter of a pound mingle all together and infuse them for the space of twelue houres in wine this being done put all into a limbecke adding thereto the juice of three Lymons or Oranges then distill and draw out the water in Maries-bath which you shall keepe verie carefully for your vse but it is requisite that before this you haue made prouision of the liquor of the Brionie root which must be gathered about the end of Aprill or in the beginning of May whiles the dews continue and that in this manner The head of 〈◊〉 root must be cut a little vncouering the top and not pulling it vp by the root 〈◊〉 it is thus pared at the top you must cut a hollow hole in it some two or three fingâ—â—â— deepe and then couer it againe with the cap you haue cut off from the head and some few of the leaues thereof and so to leaue it to the next morning before Sunâ—â— rise not taking off this cap or couering then there will be found in this hole a liquor which must be gathered with a spoone and put vp and kept in a violl glasse after which the couering must be put on againe as it was the day before and this to be continued euerie day vntill mid-May and longer if so be that one be disposed Now when you would vse it take an ounce of this liquor and mixe it in a violl with two ounces of the abouenamed compounded water and at night when you goe to bed you must wet a linnen cloth in this mixture and spread it all ouer the face then letting it rest a good part of the night but in the morning you must auoid the bâ—â—ning heat of the Sunne and this course shall be continued for certaine nights together But although the hearbe alone applied his juice water and decoction hauing great and excellent qualities as it is easie to judge by that which hath beene said before yet forasmuch as that one simple or one drugge or many joyned together and to good purpose and effect in that thing for which it was compounded and made is of much more efficacie by the helpe and assistance afforded vnto it I am willing for that cause to impart vnto you a maruailous oyntment made of the same Backe-wheat and the description of it it in manner as followeth Take of the juice of the leaues of Buck-wheat layed in steepe in a little white wine the space of foure and twentie houres one pound of the juice of Vernaine which is as yet but a little 〈◊〉 vp into branches in like manner steeped as before and that by it selfe a quarter of a pound of the juice of the leaues of yellow Henbane commonly called small Nicotian or the Queenes-herbe halfe a pound Oyle-Oliue a pound mix all these together in a skellet and boyle them vpon a small â—ire stirring it often with a spatule of wood vntill the juices be almost consumed then adde thereto of new waxe brokâ—n into peeces and of Perrosine of each a quarter of a pound and melt the whole by little and little still stirring it with a spatule and keeping a low fire without increasing of it which being done take the skellet from the fire and put into it at thâ—â— present instant of Venice Turpentine a quarter of a pound by little threeds 〈…〉 were and stirring it continually with a spatule then when the oyntment shall begin to wax cold put in Masticke and Frankincense mixt together in powder of each the weight two French Crownes and cease not to stirre it as before vntill it 〈◊〉 all well incorporated The marke to know when the oyntment is well made and fully finished is if a drop thereof being put vpon your naile doe congeale and 〈◊〉 together or that it cleaueth vnto the spatuâ—e stirring it Then put you vp this composition or mixture in Gallipots for to serue you as shall be declared hereafter This oyntment aboue all other remedies is singular good in the curing of the 〈◊〉 as well of the dugs as of other parts in the curing also of the Polypus Nâ—li 〈◊〉 tangere the Kings-euill bruised or squat â—â—â—les wounds old and new fistulaes and maligne vlcers be they neuer so rebellious It quencheth all sharpe inflammationâ— the shingles and burnings either of water or fire It rooteth out all sorts ofringwormes scabs itches pastules the wild scab and the wild fire It is good for 〈◊〉 of sinews iâ— there be added to it pouned wormes It cureth the moth or falling of the haire if before you annoint the head the haire be pulled and taken away 〈…〉 away the swelling and paines of the Hemorrhoides Being applied with 〈◊〉 greaâ—e and a little oyle of
make answer vnto whatsoeuer any man hath demaunded of them but we must thinke that it is more probable that such like diuinatiâ—n doth proceed of some diuelish art rather than by vertue of this plant seeing withall that this barbarous and heathenish nation is ordinarily giuen to call vpon the wicked feend in all their necessities and he againe doâ—h so dazle their eyes that he maketh them to conceiue an infinite number of ambiguous and doubtfull things and false superstitions representing vnto them a thousand diuelish and dreadfull visions and apparitions thus is the simplicitie of this poore people deluded by the companie of the said Priests holding for a true and certaine oracle their vertue proceeding from this plant Furthermore when they are throughly disposed to see strange and fantasticall visions they burn the leaues of the said plant and take the fume at their mouth and nosthrils and verie presently after they become as it were depriued of sence falling to 〈◊〉 ground in a trance It is certaine that many Philosophers doe deliuer that there 〈◊〉 certaine plants which haue the like force and properties making men to dreame of 〈◊〉 infinit sort of things and those well pleasing to the spirit and vnderstanding of 〈◊〉 furthermore they assure vs that if a man take of the juice of it in any quantitie 〈◊〉 shall become beside himselfe for the space of three daies Dioscorides likewise saith That there are diuers plants which haue the same vertue as Mad night-shade a 〈◊〉 of the root whereof as he saith drunke with Wine doth bring dreames of 〈◊〉 things but not altogether vnpleasant but taken the double quantitie it makeâ—â— mad and taken foure fold it killeth if any man eat Anise-seed going to bed he shalâ— haue pleasant dreames in his sleepe but and if he eat turneps they will procure hiâ— noysome and troublesome dreames Furthermore the vse of the leaues of Nicotiana as well greene as drie and 〈◊〉 in powder are distilled in a glasse lembecke the water whereof is not lesse 〈◊〉 than the juice in wounds swellings kibes and the falling of the nailes of the â—â—gers if you powre of this water vpon the griefe and afterward couer it with 〈◊〉 clothes dipt in the same Some likewise draw an oyle out of it by descension to speake after the manner of Chymists in a glasse retort some also doe make thereof a chymicall salt both the one and the other are a great deale more excellent in the foresaid diseases 〈◊〉 the leaues juice powder or distilled water of Nicotiana forasmuch as quintessesces drawne out of simples are the subtile spirits thereof wherein lyeth the pure 〈◊〉 and sincere qualities of the matter from whence it is drawne we will not speakâ— here of the manner of distilling of the Chymicall oile and salt of Nicotiana but reserue the same for our booke of secret remedies The ointments of Nicotiana are made diuers waies notwithstanding that this 〈◊〉 simple taken and applied as we haue alreadie spoken at large be of greater vertâ—â— and efficacie I will onely make mention of two which seeme to me the most artificially described The first is take of the fairest greatest geenest and most roâ—â—nish leaues of Nicotiana that can be chosen a pound wipe them as cleane as 〈◊〉 possible with a linnen cloth from all dust earth and whatsoeuer other filth not â—â—â—ting them any thing at all bray them in a mortar of wood or marble with a woodden pestell afterward melt halfe a pound of sweet seame prepared that is 〈◊〉 from all manner of filmes and skinnes in a brasen vessell putting to the said 〈◊〉 the drosse and juice of Nicotiana stampt as hath beene said let it all boyle together in a brasen vessell at a small and soft fire set vpon a triuet or in Maries 〈◊〉 that is to say a cauldron full of boyling water vntill you see all the warrie part of the juice euaporated and that the rest haue got the consistence or just thicknesse of the forme of an vnguent The second ointment is such melt and boyle together perrosin new wax and turpentine vpon a coole fire in a brasse skellet of each threâ— ounces and when it is all melted and shall begin to froth take a pound of the drossâ— and juice of the leaues of Nicotiana so purged chosen and stamped as hath beenâ— said set them to boyle with the wax perrosin and turpentine the space of fiue or sixe houres more or lesse at a small and gentle fire of coales vpon a treuet or in a double vessell that is to say in a cauldron full of boyling water stirre the same continually vntill the watrie parts of the juice be consumed and spent and the rest boyled thicke like an oyntment after that straine it through a thicke canuasse and pâ—â— it againe into the skellet with halfe a pound of Venice turpentine not suffering it 〈◊〉 boile but stirring it verie well let it coole and put it into pots for your vse 〈◊〉 in dispensing the first and second ointment put not in the drosâ—e of the stamped herb but strayning it through a thicke strainer reserue onely the juice which seemeth 〈◊〉 me to be the better As concerning the properties of these two oyntments the 〈◊〉 is better for wounds onely canerous vlcers ringwormes skurfes and fire faces because it hath more force to clense and resolue which is the principall and chiefe propertie of Nicoriana not being hindered or restrained by the mixture of other ingredients The other Ointment is better to incarnate and consolidate all sorts of wounds to resolue impostumes and swellings to mitigate paines and other effects Besides these two sorts of Ointments there may be made a verie excellent Balme of Nicotiana Distill the leaues of Nicotiana with the iuice pressed out the drosse being cast away put it into a Glasse-violl with like quantitie of common Oyle set this Violl well stopt with gummie Wax in the Sunne a long time and tye vpon the top of it a strong parchment or else set this Violl in a Cauldron full of boyling water or burie it in Horse dung and let it stand there full fortie daies changing the dung sometimes the fortie daies expired you shall find a Balme in the Violl which is of no lesse efficacie than the quintesâ—ence of Nicotiana aboue mentioned as concerning all the properties that may be desired in this Plant. Lastly you shall vnderstand that the ashes of this Nicotiana is of no lesse soueraigntie and medicinall vse than the leafe before rehearsed for after you haue taken the fume of the Tabacco and that the powder is burnt into ashes you shall saue those ashes in a close boxe for they will cure anie greene wound whatsoeuer They are also most excellent for the skinning of anie soare or vlcer and if you steepe them in white Wine or Vrine and make a lee thereof but Vrine is the better because it hath a certaine sâ—ewt oylie substance
picked and the leaues pulled off euen from the lowest part of them vnto where you perceiue the leaues to grow tender and these stalkes you must salt in a little Trough or Tray and so let them continue a day and a night vntill that they haue turned the â—alt into brine after this they must be washed in the same brine of salt and after that they haue beene spraind they are layed abroad vpon hurdles vntill they be well dried afterward there must be put vpon them dried Dill â—ennell a little Rue and Lâ—â—kes chopped small after all this the said stalkes are put vp in a pot thus dried and there is powred in vpon them a pickle which is made of two parts of vineger and one of salt brine after this in stead of a double Linnen cloth to couer it there must be thrust in good store of drie Fennell vpon them in such sort as that the pickle may swell vp and ouer-couer them And euermore in all confections it must be a speciall great care that they remaine not drie and to that end to powre in pickle oftentimes â—f by turning them aside you see they haue need After this fashion may Succorie Scariole Harts-horne the tender shoots of Brambles the young and tender croppes of Thyme Sauorie Organie and Radishes be preâ—erued and such preserues must be made in the beginning of Summer The hearbes preserued with salt and vineger are chiefely ordained for Salads but these that are made with sugar and honey doe serue for the vse of Physicke such are those which follow hereafter There is but verie seldome any preserues made of the flowers and leaues of herbes I vnderstand by this preserue taken properly the preseruing of things whole and not stampt and beaten into one bodie notwithstanding who so is disposed to preserue the flowers or leaueâ— of hearbes may doe it in this fashion Take the leaues or flowers of such herbes as you will preserue make them very cleane afterward without anie manner of stamping of them put them all whole into some vessell wherein 〈◊〉 will keepe them cast vpon them a sufficient competencie of fine Sugar made in pâ—â—der and so â—et them to Sunning in the vessell Also in this â—ort boyle them at a 〈◊〉 fire with Sugar so long as till the Sugar become as thicke as a syrrup and 〈…〉 them in a vessell Otherwise after that you haue diligently cleansed the leaues or the flowers of the hearbes put them in an earthen pot or glasse and after poure into them of boyled Sugar of the consistence of a syrrup and well clarified Thus may Roses leaues of Mines Spleenewort Maiden-haire Sorrell Ceterach Buglosse and such like be preserued the flowers of Marigolds Succorie Violets Broome Sage and other such like and such preserues are more acceptable than conserues because the flowers and leaues doe in better sort retaine and keepe their naturall smell thus than in conserues for in conserues they are powned with Sugar which doth rebate verie much the naturall smell of the leaues or flowers Now as concerning making of conserues of leaues or flowers of hearbes you 〈◊〉 keepâ— this course Take the tendrest parts of the flowers or leaues and cast away the hardest such as are the white tailes of Rose leaues the stalkes of Mints Spleenwort Maiden-haire and such like make them verie cleane and bray them afterward in a Marble Mortar or of other Stone with a pestle hard and solide ynough and that so long as till they become in manner of a past and then put vnto them twice or thrice as much Sugar or Honey And if it fall out that the leaues or flowers so â—â—amped be of themselues somewhat too moist as the leaues of Violets water Lillies and Bugloâ—â—e be then put thereto great quantitie of the powder of Sugar When you haue thus done put them into an earthen Vessell and set them abroad a Sunning a whole moneth that so their superfluous moisture may be spent by the heat of the Sunne but they must be stirred euerie day Or if you had rather doe thus Set the Vessels vpon hot ashes to the end they may take a little boyle but this is not so good as the setting of them in the Sunne After this manner may the flowers of Rosemarie Marâ—golds Beâ—onie Pionie Marierome Balme Scabâ—oâ—s Elder tree Mints fuâ—â—itorie Eye-bright Succorie of the flowers of the Peach-tree Sage Broome Oranges Mâ—â—lowes Hollyhocke and other such like the toppes of Thyme Hysope and Worme wood the conserue whereof we haue said before to be verie soueraigne in the Dropsie as also the conserue of Peach-tree flowers and that of Broome flowers for the obstructions of the reines and spleene And for as much as the conserues of Violets and Roses are in great vse and request we will speake particularly of them To make conserue of Roses you must take the leaues of Roses white or red which are not as yet open and blowne you must make them cleane and stampe them without being dried before in a Stone Mortar and after put thereto thrice their weight in Sugar and then put it vp in a Glasse-vessell well couered with Parchment and set in the Sunne the space of three moneths and stirring it almost euerie day If you would make conserues of drie Roses boile in halfe a pound of Rosewater one whole pound or thereabout of fine Sugar afterward when you see that all the water is conâ—â—â—med cast into the Sugar an ounce of drie Roses made into powder boyle them altogether reasonably and after with a spatule of wood you shall make your conserue into morsels or cakes Otherwise make three infusions of Roses in Rosewater let the third settle the bottome whereof you shall let alone as being the earthie and grosse part taking that onely that is aboue and in it you shall boyle fine Sugar and after that you shall cast thereinto halfe an ounce or thereabout of dried Roses in powder and doe in like manner afterward as hath beene alreadie said To make conserues of Violets you must take the fresh and new flowers of Violets and take from them their taile and the little greene cup by which they hang and after drie them some small time in the shadow of the Sunne to take from them their superfluous moisture which they haue after that bray them in a Stone Mortar with twicâ— so much Sugar and put them in a Glasâ—e vessell which shall be set to Sunne for the space of three moneths and stirred verie oft during the said tâ—â—e as hath beene alreadie said of the conserue of Roses If you would make conserue of drie Violets make one or two infusions of Violets and in them boyle fine Sugar afterward casting halfe an ounce of powdred Violets to one pound of Sugar then boyling them a little together you shall with a spatule make your conserue into morsels or cakes For to make Mustard you must picke and cleanse your seed verie
colour pleasant smell pure neat and shining in euerie part sweet and verie pleasant to the tast and yet notwithstanding this hauing a certaine kind of acrimonie or sharpenesâ—e of an indifferent consistence betwixt thicke and thinne hanging together in it selfe in such sort as that being lifted vp with the fingers end it keepeth together in â—aner of a direct line without any breaking asunder for it should argue it selfe to be either too thick or too thinne if it should not hang together but breake or else to haue some other vnequall mixture It must not be long in boyling and yeelding but small store of scum when it doth boyle aboue all it may not exceedingly smell of Thyme though some as I my selfe doe know doe greatly esteeme of such And that which is gathered in the Spring or Summer is much better than that which is gathered in Winter White Honey is not of lesse goodnesse than that which is of a golden yellow so that there accompanie it the other marks of goodnes such as that is which the Spaniards and men about Narbona doâ— send vnto vs being verie white and 〈◊〉 firme and hard and therefore better without all comparison than anie other 〈◊〉 of Honey Honey the newer it is the better it is cleane contrarie to Wine which is more commended when it is old than when it is new This also is to be marked in Honey 〈◊〉 as Wine is best at the mid-Caske and Oyle in the â—op so Honey is best towards the bottome for by how much Honey is more firme and heauie so much it is the 〈◊〉 as being the sweeter The vse of Honey serueth for manie things it prolongeth life in old folkâ—s and in them which are of cold complexion that it is so we see that the Bee which is 〈◊〉 little creature â—eeble and weake liueth nine or tenne yeares by herâ—eeding vpon Honey The nature of Honey is to resist corruption and puâ—â—ifaction and this is the cause why Gargarismes to cleanse and mundifie the vlcers of the mouth are 〈◊〉 therewith Some make a distilled water of Honey which causeth the 〈◊〉 is fallen away to grow againe in what part of the bodie soeuer it be CHAP. LXX The manner of preparing diuers sorts and diuers compositions of Honey THere is such excellent vertue in Honey as that is preserueth and defendeth things from puâ—â—ifaction and corruption which is the cause that when anie are disposed to keepe Rootes Fruits Hearbes and especially Iuices it is ordinarily accustomed to conserue them is Honey whereupon it commeth that wee vse these names Honey of 〈◊〉 Roses Rosemarie-slowers Damaske-Raiâ—â—â—â— Myrtles Anacardâ—â— Buglosse and such like which are made with iuice and Honey of which onely we will 〈◊〉 in this place The Honey of Violets Roses Buglosse Mercurie and Rosemariâ—â—flowers 〈◊〉 all prepared after one sort Take of the iuice of new Roses a pound of pure 〈◊〉 Honey first boyled and 〈◊〉 tenne pounds boyle them all together in a Caldron vpon a cleere fire when these boyle adde vnto them of new Roses yet 〈◊〉 cut in sunder with Scizars of Sheares foure pound boyle them all vntill the iuice be wasted stirring them often with a sticke this being done straine them and put 〈◊〉 in an earthen vessell for to be kept for it is better and better after some time Otherwise and better and ofter vsed Stampe in a Mortar new Roses adde like 〈◊〉 of Honey and set them in the Sunne the space of three moneths afterward straine them and boyle the liquor strained out to the thicknesse of Honey Otherwise 〈◊〉 equall parts of Honey and of the manifold infusion of new Roses boyle them all 〈◊〉 the consistence of a Syrrup looke how manie times the more double the inâ—usion of the Roses is by so much the Honey of Roses will be the better and this same is 〈◊〉 most fit to be taken at the mouth as the first and second are for Clysters Or 〈◊〉 take new raw Honey before it euer boyle or hauing but lightly boyled and 〈◊〉 thereto some quantitiâ— of sweet water red Roses that are new and newly 〈◊〉 in the shadow their white taken away and a third part of Honey put them all together in a glasse-vessell or earthen one well glassed which being close stopped shall be set in the Sunne and stirred euerie third day and thus you may fitly prepare Honey of Roses and Rosemarie-flowers a great deale better than after anie of the 〈◊〉 waies Honey of Myrtles is made with a pound of the iuice of Myrtle-tree and 〈◊〉 pound of Honey all boyled together vpon a small fire The honie of damaskes raisons is thus made Take damaske raisons cleansed from their stones steepe them foure and twentie houres in warme water and after boyle them to perfection when they haue thus boyled straine them through a strainer verie strongly and after that boyle them againe to the thicknesse of 〈◊〉 Mel Anacardinum is thus made Stampe a certaine number of the fruit Anacardia and after let them lye to steepe for the space of seuen daies in vinegar but on the eight boile them to the consumption of the one halfe afterward straine them through a linnen cloth the juice that is strained out must be boyled with like quantitie of honie The manner of making honied water Take one part of honie and sixe parts of raine water put all together in a little barrell well pitcht and sâ—opt aboue that 〈◊〉 no 〈◊〉 at all may enter in at it afterward set it out in the hottest weather that is as in Iulie but out of all raine and leaue it so about 〈◊〉 daies but with such prouâ—â—o as that you turne the barrell euerie eight daies to the end that the Sunne may worke on all sides of it To make it more effectuall and of greater vertue it will be good in quincetime to mixe therewith the juice of quinces in such quantitie as that there may be for eâ—erie pound of honie a quarter of a pound of juice of quinces Some before they put the honie and water together into the barrell boyle them together vpon a cleare fire or vpon coales without smoake they scum the honâ—e and boyle it to perfection which they gather by casting an egge into it which if it swim aboue then the honie is sufficiently boyled but and if it sinke then it is not boyled ynough The Polonians Muscoâ—â—es and Englishmen doe make a drinke hauing the 〈◊〉 of a honied water which is farre more pleasant and more wholesome than many mightie wines and it is called Mede They take one part of honie and six parts of raine riuer or fountaine water they boyle them together and in boyling them take off the seum very diligently and continue the boyling till the halfe of the whole be consumed being cooled they put it vp in a wine vessell and after adde vnto it â—ix ounces of the barme of ale or beere to
vessels and not fined or that which had water mixt with it when it was made or that which is made of the Peare called the Wood-Peare being stampt and put into vessels with a sufficient quantitie of water To be short whatsoeuer we haue â—aid of Cider it may be applyed vnto Perrie for the most part and yet notwithstanding all this we are not to confesse the Perrie to be anie whit inferior vnto Cider for although in some Countries as in Britaine and Normandie they make speciall account of Cider and doe more esteeme of it both for the tast lasting aboundance and profit thereof than they doe of Perrie notwithstanding if necessitie should driue a man to conferre the one iuice with the other comparing the sweet Ciders with the sweet Perries the sowre with the sowre the sharpe with the sharpe and the mixt tasts with the mixt tasts it would be â—asie to iudge that the Perrie is more wholesome and profitable for the stomacke and whole bodie than the Cider for besides the astringent binding strengthening and corroboratiue vertue that it hath to benefit the stomacke withall and that comming from his terrestrious and earthie temperature which all sorts of Peares doe most consist of whether they be sweet or sowre rough or otherwise rellished there is yet further in the Perrie a certaine secret and vnspeakeable vertue for the ouer-comming of poyson and principally the venime engendred in the stomacke by eating of Mushromeâ— which indeed is the Perries naturall qualitie as left it of the Peares from which it is pressed Againe wee see by experience that the vse of the Peares is euerie where more commended than the vse of the Apples and that for this cause there is more carefull heed and charge enioyned for the keeping of the Peares than of the Apples as those which for that cause are wont to be preserued in sugar or honey They are also dried in the Sunne dried in the Ouen and made vp in composition to serue in time and place It is true that Cider moisteneth more than Perrie but in recompence of thaâ— the Perrie doth relieue and refresh a man more and in cooling of him 〈◊〉 withall saue that it stirreth vp more oâ—t the paine of the bellie and the collicke 〈◊〉 Cider doth especially the sowre or harsh Perrie in such as are subiect vnto the collicke and the cause is for that it passeth not away so speedily by vrine through the bellie but stayeth longer time in the stomacke and about the principall parts than Cider doth as wee haue declared in the Treatise of the Peare For which cause it is better to drinke of it at the end of meat than at the beginning so that the partie haue not anie vomiting or flux of the bellie following the coussaile of Dioscorides who sayth That Peares eaten fasting bring harme and iconuenience Loe here in my opinion what wee are to iudge of the qualities of Cider and Perrie as well in particular as in comparing of the one with the other It remaineth that we examine what kind of drinke the Perrie and Cider are and whether there be anie such excellent qualitie in them as may match them and make them equall with Wine that so famous and highly esteemed drinkâ— seeing that a Physitian of our time could not content himselfe with matching of them together but went further and preferred them before Wine in euerie thing but this might happen possibly by his being more affected towards his Country or by being carried away with a paradoxicall iudgement than vpon any sincâ—re mind to find out the truth of things But for the deciding of this controuersie we haue thought good to set downe our iudgement thereof in our Booke written in Latine and entituled De Salubri Diâ—â—a that so wee may not in this place passe the limits of our Farâ—â— and Countrey house The making of Ceruise drinke CEruises must be gathered when they are halfe ripe euen so soone as you espiâ— anie of them to fall from the tree Suffer them not to mellow and ripen except it be a verie little for when they be throughly ripe they are not worth a farthing to presse out to make drinke of You must breake them lightly in the trough of the Presser let the iuice worke together in the fat after it is prest and when it hath wrought tunne it vp and lay it in some cellar or caue and keepe it long for the Ceruise drinke the longer it is kept the better it is You shall know his goodnesse by his hauing lost his sharpenesse and vnpleasantnesse and turned the same into the tast of Wine which is of a white colour Or if you will not stay the full ripenesse thereof then dilay it with sufficient quantitie of Fountaine water when you will drinke it This drinke though it be the first of that kind that was put in practise as the patterne after which all other sorts of Fruit-drinkes haue beene made and of which â—nd not of anie moe Virgil maketh mention in his Georgickes notwithstanding 〈◊〉 is so cold a friend vnto the health as that it is not to be much set by It is veriâ—â—rue that for want of other remedies in case of necessitie the Countrey-man may â—erue himselfe with this Wine when hee findeth himselfe heauily oppressed with â—he flux of the bellie whether it be that which is called the bloudie flux or aniâ— other kind thereof Drinke made of Sloes THe good Householders of the low Countries of Normandie being such aâ— will not loose anie thing and thereupon being more carefull to gâ—t goods â—han to keepe their health so soone as Autumne is come cause to be gathered by â—heir people great quantitie of Sloes whether they be ripe or not which done â—hey powre them into certaine Vessels with sufficient quantitie of water and stop â—p the Vessels without touching of them Before a moneth be at an end this waâ—er thus infused doth represent the colour and tast of a sharpe vnpleasant and â—ild Wine which notwithstanding serueth the thirstie Labourers and Hindes of â—hat Countrey to quench their thirst withall in the great heat of burning Agues This drinke is called Piquette CHAP. L. Of prâ—seruing of Fruits FOr to make Marmalade prouide your Quinces verie ripe and yellow make them cleane and the seedes taken out boile them in fresh water in some Skillet so long as till they begin to open and burst if you thinke it not better to cut them in quarters afterward force them through some Sâ—arce or Strainer that is verie close and cleane and so long as till nothing remaine but the grosse parts to eight pound of pulpe thus passed and forced through put three pound of fine powdred Sugar boiling them together at a little coale fire mixe them well by stirring them diligently with a broad spatule of wood and let that your boiling continue till they be sufficiently boiled which is when you see that it leaueth altogether to cleaue vnto
you cast into the said retort some little lumpâ— of lead to the quantitie of an ounce and that by the orifice of the first part of the retort which must be verie well fitted and luted againe with the other part as it was before for the lead being molten doth resolue the gum remaining in such sort as that whatsoeuer is oylie will distill as oyle and you shall gather it in another receiuer All vvhich â—inished you shall take the retort handsomely out of the furnace reseruing the same to serue you againe in like time of need CHAP. LXXXIIII Of the manner of extracting Oyles out of hard gums YOur hard gums such as is frankincense benjouin masticke and waxe seeing they are of a more earthie substance haue a faster and 〈◊〉 consistence and are resolued more hardly than the liquid ones and so aske not onely more labour to haue their oyles drawne from them but stand in need also to haue some sort of oyle and a reasonable fire to â—ollifie and soften them to the end that afterward they may the more freely yeeld their owne Oyle It is true that euen of these there are some of them more tedious and sâ—iâ—â—yer resisting to be dissolued as Frankincense and Benjouin and othersome more easie to be molten as Wax and there are others that are indifferent betwixt both as masticke So as that all these gums according as they are more or lesse hard to be resolued must be more or lesse mollified and melted before hand by the meanes aforenamed in the distilling of liquid gums the vvater only excepted which must neuer be put into the retort with any thing to be distilled It is also to be considered and vveighed how that hard gums doe verie hardly indure and abide any vvater vvhiles inclosed vvithin the retort they sustaine the violence of the fire but in steed of fire one may put thereto of oyle of Turpentine to the quantitie of three ounces as well because this oyle is most pure and distilled with a reasonable heat as we haue said before as because it hath a property drawing neere vnto the nature of these gums whereupon it seemeth the more fit to be vsed in the distilling of these gums as seruing notably to correct their hardnesse againe this vvay more oyle will be drawne than by vsing of vvashed sand and grauell cast vpon the matter and according as vve see commonly practised of Oyles of all sorts of gums And in case you haue not oyle of Turpentine in readinesse you may vse some other sort of oyle prouided as much as possibly may be that it incline not notably either vnto any colour of smell notwithstanding by this meanes you shall not doe more good than by the former For there is some kind of gum so troublesome to be resolued as frankincense as that you must be faine to draw the oyle thereof after the same manner that you vsed in the extracting of oyles from the drosse and residence of Turpentine that is to say by casting into the retort amongst it small morsells or lumps of lead and vvith raising of the necke of the retort a little higher than is vsuall in the distilling of Turpentine and oylie vvoods By this meanes vvithout all doubt you shall see some ounces of oyle swimming on the top of the water within the receiuer after that the matter hath growne hot vvhich for as much as they would be tainted with some ill smell and vnpleasant taste because of such qualitie as they haue gotten through the vehementnesse of the fire then inclosed with the retort must be corrected by the changing of the water in the receiuer that so you may keepe them for the vses which shall hereafter be declared These things aforesaid well vnderstood when you desire greater quantitie of oile and that more cleare and excellent you shall take two pound of the said maâ—ter and gums vvhereof your reseâ—ued oyles were made you shall put them in a cleane retort vvhich you shall set ouer the fire hauing the necke hanging downe somewhat more low and in a short time and that vvithout any great force of fire there vvill be wrought a certaine kind of butter vvhich will run out in great plentiâ— being as it were of a middle consistence betwixt the gum and the oyle before distilled Againe you shall take this butter-like matter and put it into the retort hauing first made it verie cleane and then set it vpon the furnace the second time with certaine ounces of purged oyle vvhich you shall haue drawne before from the same kind of gum By these meanes and the helpe of a reasonable fire giuen vnto it you shall draw as much oyle and that most exquisite as Art and Nature could joyntly giue together And thus much for the sure and certaine way of extracting of oyles of hard gums which though it be costly ought notwithstanding for the excellencie thereof be rather practised than the other common way which is by grauell ashes or washed sand cast into the retort with the matter By such meanes you shall make oyle of amber jet brimstone and other such kind of things being first made into powder and putting thereunto common oyle which hath beene first cleansed and purged in a leaden vessel or warme water Oyle of Waxe is thus prepared after the common manner Take a pound of new Waxe you shall wash it thus melting it at the fire you shall cast it by and by into a vessell full of vvhite Wine worke it well with your hand after the manner of pasâ—e sometimes drawing it out at length sometimes breaking of it and sometimes doubling of it melt it once againe and cast it into the same Wine then also worke it with your hands as before and thus you shall doe three or foure times till you see the wax to haue spent about the quantitie of a pint of vvine this done put it thus prepared into a retort and cast vpon it grauell washed sand or powder of brickes notwithstanding that it may be distilled without grauell sand or brickes as is tried by experâ—ence lute the retort all about euen vnto the middest of the necke and set in an earthen pan full of small ashes vpon the fire which must be but soft and gentle at the beginning but augmented and made greater afterward from degree to degree the oyle will distill and come forth verie cleare Others prepare it after this manner They set an earthen vessell full of white or red wine vpon the fire whereinto after that the Wine is become hote they cast the Wax diuided into many morsells after they cause the vessell to boyle being close couered and when the wine is spent they powre in other vntill that euerie pound of waxe haue wasted ten pound of Wine and when they see that there is yet a little wine with the Waxe they take away the Wax from the fire that so it may not burn and presently cast the Waxe into another vessell wherein
shaued or scrap 〈…〉 a linnen cloth in manner of a Cataplasme and apply it vnto the pained 〈◊〉 Otherwise take the roots and leaues of Danewort the leaues of Scabious 〈◊〉 Coâ—â—frey and wild Sage boyle all together in wine after let it passe 〈…〉 put thereto oyle of Spike Aqua vitae and the oyle of Neats 〈…〉 take a very fat Goose puld and the garbage taken cleane out after 〈◊〉 her with 〈◊〉 that are well liking and chopped verie small with common 〈◊〉 and roasted at a small fire and looke what droppeth forth let be reserued for 〈◊〉 for the grieued place Some likewise apply for the paines of the ioints 〈◊〉 whelpes vpon the pained places Galen saith That hee was wont to softer 〈◊〉 such hardnesse as is wont to happen about the knees by applying vnto 〈…〉 Cheese all mouldie stamped with the broth wherein a salt Gammon of 〈◊〉 hath been boyled To take away the Swellings procured of Wind you must take fried salt and 〈◊〉 it betwixt two Linnens vpon the Swelling or apply a Cataplasme made of the 〈◊〉 of white Wine the branne of 〈◊〉 and new Oxe dung For such Swellings as are 〈◊〉 make a Cataplasme with the leaues and flowers of Violets flowers of Heâ—â—ane leaues of Nightshade flowers of Camomill and Meliloâ—e all boyled in wine and water strayned through a Searce and applyed vnto the aking place Or else draw the iuice of Houseleeke with a little red Wine and the flower of Barley make an emplayster for the place The dung of Goâ—â—â— hath power to wast spend and consume the hard Swellings how hardly soeuer resolued and wasted especially the old hard Swellings about the Knees mingling the same with Barley flower and water and vineger in forme of a Cataplasme To ripen an Impostume apply vnto it the dung of Goslings which haue 〈◊〉 kept from meat three whole dayes together and after fed with the gobbers of a fresh Eâ—â—e It is good also to apply raw Wheat champed or chawed a long time A Cataplasme made of the leaues and roots of Mallowes Holihocks Onions Lillies crumâ— of white bread all â—od together and after strayned through a Colander adding thereto the volke of an Egge and a little Saffâ—on It is true that if the Aâ—ostâ—me be very cold there may be added to the decoction of the Cataplasme abouesaid the roots of Elacampane Danewort Lilâ—â—es and Brionie flowers of Camomill and Melilot Oâ—ons and Wheat Leauens To ripen a Naile otherwise called a Felloâ— or Cats-haire take raw Wheat a long time chawed or the flower of Wheat the yolke of an Egge Honey and Hogges grease after heat them all together and make a plaister to lay to the sore or else lay vpon it Sheepes dung steept in vineger if in 〈◊〉 you mind to soften and resolue it For Tetters you must vse the iuice of Purcelane Celandine Plantain Nightshaâ—â—eâ— and Limons and if this medicine appeare not to be strong ynough it will be good to mixe some red Tartar amongst and with this composition to rub the spotted places Otherwise infuse for the space of a whole day in strong white vineger the rooâ— of hearbe Patience cut into shiuers rub the place where the Tetter is with one of the shiuers three or foure times a day Or else boyle tenne graines of Sublimate and halfe a dramme of Aloes in equall quantitie of Plantaine and Nightshade water vnto the consumption of the one halfe Or else steepe the powder of a Slaâ—e in very good vineger with salt and rub the place Otherwise take the gumme of Cherrie trâ—e a verie little Brimstone with twice so much salt as Brimstone steepe all together in the strongest vineger you can get and with this composition rub the spotted places Or else rub the place with your fasting spettle or with the guâ—â—â— that groweth about the Vine but before this you must rub them with Salt Nitre or else with the hearbe Nicotiana applying both drosse and iuice together vnto the place To take away the markes and pits of the small pocks take an ounce of Oyle or of the flowers of S. Iohns wort halfe an ounce of Venice Turpentine as much of Sperma coeti melt it all vpon the fire in a dish of earth well glased when it beginneth to boyle and to swell vpward take it from the fire and let it coole rub and chafe the places of blacke spots with this oyntment and continue it so long as till the pits be filled vp For Vlcers and Apostemes which happen about the Nailes lay vpon the soare a little worme which is found in the head of the Tasell when it is drie For hard Swellings take Mallowes Holyhocks the roots of Lillies Pellitorie the leaues of white Mullein seed of Line and Holyhocks flowers of Camomill and Melilot let all be boyled in equall portions of water wine and vineger after passe them through a Colander adding thereto the flower of Barley and Beanes the powder of Camomill and Roses Hennes grease and fresh and new Butter make a playster to lay to the soare Likewise it shall be good to lay hot thereunto a Cataplasme made of the drosse of Bee-hiues dissolued in white wine and fried in a Frying panne For such at are fallen from on high giue the weight of halfe a French crowne of this powder with good wine Mummia Tormentill Rhaponticke Sperma coeti of each a dramme or else giue the weight of a French crowne of the powder of the seed of Garden-Cresses of Mummia of the seed of Houseleeke prepared and Sugar Candie For a greene wound you must take Garden Baulme the great and small Comfrey and a little salt poune them all together and apply them vpon the wound It is good also to drop into the wound the iuice of Nicotian or for the more profitable vse thereof to apply both the drosse as also the iuice thereof stamped and to bind vp the wound by and by and assure your selfe that within three dayes it will be recouered Otherwise take the Elme apples the flowers of S. Iohns wort and of Rosemarie the knops or buttons of Roses put all together in a glasse-bottle full of oyle Oliue stop the bottle diligently and set it to the Sunne so long as till all be so farre consumed as that it may seeme to be rotten afterward let it runne through a linnen cloth diuers times and then keepe it in a violl to drop into wounds The readiest and most soueraigne remedie is the iuice of Nicotiana and the drosse or substance likewise and also the oyntment made thereof which wee will handle hereafter viz. in the seuentie six chapter of the second Booke This oyntment is very singular Take Veruaine Agrimoniâ— Beâ—onie and Pimpernell of each a handfull wash them diligently and being washed swing them well stampe them together in a mortar being stamped put them in an earthen vessell well glased with seuen pints of white wine to boyle till halfe
require let him bloud againe the second day on the other side of the necke let him stand warme lye soft and by no meanes drinke anie cold water For the Gargyll or Pestilence amongst Horses take Hennes dung and mix it verie well with old vrine and then boyle them together and being luke warme giue the Horse a pint or a little more to drinke two or three mornings together then as was before said let him stand warme lye soft and by no meanes drinke anie cold water If your Horse be troubled with the Cords take a corued made of the brow-antler of an old Stagges horne and thrust it vnder the Cord and twynd it tenne or twelue times about till the Horse be constrained to lift vp his foot then cut the Cord asunder and put a little salt into the wound and wash him after with Beefe-broth and the cure will be effected If your Horse be troubled with a Rhewme descending downe into his eyes you shall take Bole-armoniake Terra sigillata Sanguis Draconis of each a like quantitie scrape them then adde the white of an egge and vineger so much as will serue to moist them then spread it vpon a piece of leather plaster-wise and lay it to the temples of the Horses head three or foure daies together and it will both 〈◊〉 and drie vp the rheume If a vvarte or any other naughtie substance shall grow vvithin the 〈◊〉 of your horse you shall take burnt Allome and vvhite Copperas and grind 〈◊〉 to a verie fine powder and then vvith a Goose or Swans quill blow some of the poâ—der into the horses eye and it vvill soone eat away the excression and clense the eye and make it faire and perfect For any straine vvhatsoeuer vvhether it be in sinew or in bone you shall 〈◊〉 Bole-armoniack Vinegar vvhites of Egges and Beane-flower and mix them 〈◊〉 together till it come to be a good thicke salue then spread it vpon a cloth and lay 〈◊〉 exceeding hot to the straine renewing it once in fiue and twentie houres and it 〈◊〉 cure it If your horse be troubled vvith spauens you shall take a good quantitie of Linseed and bruise it vvell in a Morter then mixe it verie vvell vvith Cow dung and put in into a Frying-pan and boyle it vvell therein vpon a quicke fire then 〈◊〉 hot applie it to the Spauen not forgetting to renew it once euerie day till it 〈◊〉 brought the Spauen to a head and breake it like an ordinarie impostumation 〈◊〉 hauing run two or three daies you shall lay a plaister of Pitch vpon it and so heale vp the sore as in case of other vlcers Now for as much as to know medicines for diseases is to little or no purpose except a man know the disease I vvill here in a briefe manner shew you the signes of all the most generall and hidden infirmities that are in horses therefore first to begin vvith the outward parts that you may know where the griefe is vvhen at any time a horse halteth you shall note these few obseruations following first if he 〈◊〉 before and 〈◊〉 but his Toe to the ground it is most certaine that the greiefe is in his hoofe but if vvhen he halteth he bend not his pasterne then be you vvell assured the griefe lyeth in the joynt If he halt more vvhen you turne him than when he goeth right forward or forbeareth his foot more in the turning than in going then the griefe questionlesse is in the shoulder or the thigh or if vvhen he standeth still he setteth one foot a good deale more forward than the other the griefe is then in the shoulder or vpper parts also as in the Knee or Knuckle of the Elbow If he goe bowing to the ground and tread his steps verie thicke the griefe is in the brest 〈◊〉 he halt behind and in his gate set but his Toe to the ground the griefe is in the foot or in the stiâ—le but if he refuse of touch the ground at all then the griefe is in the Buttocke Now to know whereof these griefes doe proceed you shall vnderstand that if the griefe proceed of a hot cause then he most halteth when he trauelleth or is chafed and the further he goes the worse and worse he goes but if it proceed of a cold cause then he halteth most when he rests or stands still and at his first going out out of a journey but after a little chafing he goeth vpright againe Now if the horses halt be secret and as it were halfe vnperceâ—â—able insomuch that you are incertaine vvhether he halteth yea or no you shall suffer him to runne at the vttermost length of his halter vvithout any stay or ease of your hand and then without doubt if he haue any hidden maladie or griefe whatsoeuer he will easily discouer it and thus much for the signes of griefes in the outward parts Now for the signes of griefes in the inward parts you shall obserue that if your horse be slower in labour or duller of the spurre or shorter breathed or if his eares hang downe more than they were wont of his haire stare if his flanke be more hollow if he burne or glow betwixt the eares if he refuse his meat or if his mouth be drie and clammie in his trauell all these are generall signes of inward sicknesse If a horse hold his head downe in the Manger be heauie and dimme sighted it is a signe of a Feauer headach hearâ—ach foundring in the bodie or the Staggers If a Horse turne his head backe and looke to his bodie as to the place grieued it is signe of obstructions in the Liuer especially when he looketh to the right side but if he looke further as to his bellie then it is a signe of Wormes or Colicke when thin vvater runneth from his mouth it is a signe of Staggers or a vvet Cough â—â—tinking breath and foule mattar at his nose is a signe of an Vlcer in the nose but â—he mattar be white then the Glaunders if blacke then the mourning of the â—yne if yellow then the consumption of the Liuer but if he cast little lumpes 〈◊〉 of his mouth then it sheweth rotten Lungs If the Horses bodie and breath be 〈◊〉 and withall he loath his meat it is a signe of a Feuer surfet in the Stomacke or 〈◊〉 drie or moist Yellowes A palpable swelling on both sides the forehead shewâ—â— the Staggers betweene the eares the Poll-euill vnder the eares the Vâ—â—es in 〈◊〉 mouth the Flapps or Lampas vnder the throat the Glaunders in the tongue 〈◊〉 Strangles on the left side the Spleene in the bellie and legges the Dropsie 〈◊〉 in the flanke the Collicke To cough or to offer to cough shewes a Cold or 〈◊〉 feather or such like thing in his wezand To stagger or goe reeling sheweth 〈◊〉 Staggers yet if such staggering be behind onely then it shewes Foundring in 〈◊〉 bodie or paine in the
well fed 〈◊〉 for then for some yeares following they will grow without being sowne againe 〈◊〉 though the seed of the second yeare will be somewhat weake for to keepe 〈…〉 the fâ—ost you must couer them with Walnut-tree-leaues and that before 〈◊〉 or â—ogges doe fall in any manner of sort The inhabitants of Paris know well ynough how profitable Spinage is 〈…〉 make meat oâ— it Lent which vse to make diuers sorts of dishes thereof for their 〈◊〉 as sometimes they â—rie them with butter in pots of earth sometimes they 〈◊〉 them at a small fire with butter in pot of earth sometimes they make 〈◊〉 of them as also diuers other fashions especially they make a most excellent 〈◊〉 sallade thereof by taking the greene leaues thereof and boyling it in â—aire 〈…〉 iâ— be soft as pap then take it from the fire and straine it and vvith the backes of 〈◊〉 chopping-kniues chop it so small as possibly you can then put it into a verie 〈◊〉 sweet pipkin or skelleâ— with a good quantitie of sweet butter and currants verie 〈◊〉 vvâ—sht and so boâ—le it ouer againe a good space then with vinegar and sugar 〈◊〉 iâ— according to the tast vvhich pleaseth you best and so serue it vp vpon 〈…〉 hard egges or otherwise as you please for it is of all sallads the best The vse of 〈◊〉 is good for them vvhich haue some impediment in breathing or speaking 〈◊〉 vvhich are much troubled vvith the cough especially if such a one in the morning 〈◊〉 the broth of Spinage boyled vvith fresh butter or oyle of sweet Almonds 〈◊〉 loosen the bellie their juice is good against the stinging of Scorpions and 〈◊〉 whether you drinke it or 〈◊〉 it to outwardly CHAP. XX. Of Borage and Buglosse BOrage and Buglosse being hearbes much differing in leaues and flowers are alike notwithstanding in their roots seeds and vertues seruing to put in the pottage whiles their leaues are tender and the flowers are vsed in Salades They are sowne in August or September for Winter vse and 〈◊〉 Apâ—â—ll for Summer they may be remoued at anie time And as for the seed it 〈◊〉 be gathered halfe ripe that so it may not leape out of his coat And of this 〈◊〉 and Buglosse you shall sow but a verie small quantitie for it is â—o apt and 〈◊〉 of growth the seed so soone ripe and so apt to shed that albeit your vigilance 〈◊〉 verie great yet you shall find it will in short space soone spread and ouer-runne 〈◊〉 ground neither where it is once sowne can it but with great difficultie euer 〈◊〉 be rooted out Buglosse but especially the flower doth minister pleasantnesse vnto men that vse 〈◊〉 times because it cheareth vp the heart purgeth the bloud and comforteth the 〈◊〉 spirits The broth wherein Buglosse shall haue beene boyled doth loose the 〈◊〉 The root that beareth three stalkes stamped with the seed and boyled in 〈◊〉 doth serue to be taken against tertian Agues The wine wherein the leaues of 〈◊〉 shall haue beene steept taketh away all sadnesse The iuice of Buglosse 〈◊〉 and Parsley mixt with Wine or oyle of sweet Almonds is a soueraigne 〈◊〉 to cause the after-birth of women to fall away The iuice of Borage and 〈◊〉 drunken is a preseruatiue against poyson if a man haue drunke it as also 〈◊〉 the biting of venimous beasts Buglosse hauing three leaues being stamped 〈◊〉 his seed and root and drunke doth helpe to put away the shakings of a 〈◊〉 Ague and that which hath foure against the shiâ—ering colds of quartaines 〈◊〉 water distilled is singular against the doâ—ages happening in Feauers as also 〈◊〉 the inflamation of the eyes CHAP. XXI Of Leekes both great and small LEekes as well those that are long headed as those that are round doe not require so rich and fat a ground as the hearbes going before and they may be sowne at all times if it were not for the gathering of the seed for which cause they must be sowne in December Ianuarie and 〈◊〉 and there it will be ripe after March and mid August and that if from the 〈◊〉 that they are sowne you goe and tread vpon the Beds and water them not but 〈◊〉 daies after They are wont to be remoued when they grow of seed and that either into 〈◊〉 euerie one being set foure ynches from another and then there is nothing 〈◊〉 from them but the ends and tops of the leaues or into a hole made with a sticke 〈◊〉 then the roots must be made cleane and cropped off as also manie of the leaues 〈◊〉 sand with the earth or you shall plant them to make them great if you 〈◊〉 a bricke vpon the head of them after you haue planted them This must be in â—prill May or all Iune to haue for Summer vse and in August September and â—ctober for the Winter vse in anie case you must weed water and dung them 〈◊〉 times especially the round headed ones Furthermore to make them verie â—â—icke put the seed of a Cucumber and of Nauets in a Reed or in Boxe boared through and graft this reed into the head of the Leeke when you plant it the second time or else if you will haue great and grosse Leekes you must put so much of their seed as you can hold in three fingers in an old Linnen Cloth that is foule and put it into the earth couering it with dung and watering it by and by for all this little heape of Seed thus put together will make one great and thicke Leeke Nerâ— vsed euerie morning the leaues of Leekes with oyle to haue a good voiceâ— although that Leekes be noysome to the stomacke as being verie windie except they be boyled in a second water If you eat Cummin before you eat Leekes your breath will not smell afterward of Leekes The leaues of Leekes boiled and applyed vnto the swolâ—e Hemorrhoids doth verie much good both against the swelling and paine of them The leaues of Leekes stamped with Honey and applyed informe of a Cataplasme vnto the stingings of Spiders or vpon the biting of venimouâ— Beasts are soueraigne remedies for the same The iuice of Leekes mixt with vineger and rubbed vpon the browes stayeth bleeding at the nose The seed of Leekes stamped and drunke with white or sweet Wine doth heale the difficultie of making Water The iuice of Leekes drunke with white Wine helpeth to bring Women a bed which trauell in child-birth The seed of Leekes stampt with Myrrhe and the iuice of Plantaine it good to stay the spitting of bloud and bleeding at the nose The seed of Leekes cast in a vessell of Wine doth keepe the Wine from sowring and if it should be sowre alreadie it reneweth it and returneth it to his former goodnesse The iuice of Leekes or Leekes themselues boyled in oyle take away the paine and wormes in the eares Leekes roasted vnder embers and eaten is singular good against the poyson of
in white wine is verie good for such 〈◊〉 haue a hard Spleene and are subiect to a quartane Ague Bâ—â—onie delighteth to be sowne in a moist and cold ground and neere vnto some wall by which it may be shadowed for it is not 〈◊〉 in loue with the Sun-beames The root hath contrarie properties to the leaues and flowers for the root 〈◊〉 the stomacke and is verie vnsauourie vnto the mouth his leaues and flowers and of 〈◊〉 verâ—e good smell and a tast correspondent and answerable The decoction of Betonie made in white wine assuageth the paines of the 〈◊〉 breaketh the stone and healeth the Iaundise The leaues stamped and applyed 〈◊〉 forme of a Cataplasme doe quickly ioyne together the wounds of the head A Cataplasme made of the leaues with Porkes grease doth ripen the tumors called Câ—â—haires and all other sorts of Impostumes The leaues stamped with a little salt doe heale hollow and cancrous vlcâ—rs To be briefe this hearb hath so manie and so greâ—â— vertues as that the Italian when he would highly commend a man for his giâ—â— will say that he hath moe vertues than Betonie Bugle would be planted in a stonie drie and hillie ground in respect whereof the Latines call it Casolida petrosa It craueth no great paines to be taken with 〈◊〉 The leaues thereof are good to conglutinate and soulder together both outward and inward wounds it is likewise put in drinkes for wounds and that is the cause why some doe commonly say That he that hath Bugle and Sanicle will scarce vouchsâ—â—â— the Chirurgion a Bugle Lions-paw groweth in a clayish ground being withall fat red and somewhat moist commonly in medowes situated in some high place It hath like properties with Bugle and Sanicle but moreouer it taketh away all the paine and heat of inflammations and vlcers The same hearb stamped and applyed vnto the teats of women and young maids maketh them hard and firme Great Comfrey groweth in moist places and hath the same propertie that Bugle hath that is to say to soulder wounds and this is â—o great in both of them as 〈◊〉 that you put Bugle or Comfrey into a pot wherein flesh is boyling the pieces of flesh will become no more manie but one The root of great Comfrey whiles it is yet greene and newly pluckt out of the earth being spread vpon Leather or vpon Linnen and applyed in forme of a Cataplasme vpon goutie or rheumatike places doth presently appease the paine of the gout being a thing often proued and tried The same root dried and made into powder is good to put in childrenâ— pappe which haue their rimme broken as also to stay the flux of the bellie A Cataplasme made of the root of great Comfrey with Beane flower and applyed vnto the place where the childs guts fall downe is a soueraigne remedie to cuâ—â— the same Self-heale craueth a fat ground and where the Sunne beateth not much it groweth of seâ—des and not of rootes and hath like properties that Bugle and Coâ—frey haue especially to stay the spitting of bloud the bloudie flux and to conglutinate wounds within the bodie where no man can come to apply tent or oyntment if there be made a drinke of the iuice of the rootes and leaues thereof which being chafed in your fingers or put vnder your tongue doth smell and tast like Myrrhe Water Germander called of the Latines Scordium groweth verie easily and without great paine or toile so that it be planted by little slippes taken from the old stalke and set in a moist ground for it specially requireth to grow well to be plâ—â—ted in a moist ground and to be often watered It hath the like qualities that Angelica hath against Poyson and the Plague and furthermore the decoction thereof taken as a drinke for certaine daies doth heale the tertian Agues and putteth away 〈◊〉 obstructions of the Spleene and prouoketh vrine Fole-foot must be planted in a verie moist place and craueth to be often watered for so it appeareth when as it is seene to flourish and like best in marish grounds and about currents of waters There groweth a whirish mossâ— about the root of it which if you gather and picke verie cleane and afterward wrap it in a Linnen Cloth with a little Sal nitrum and so boyle it a little in Lee and afterward lay it to drie in the Sunne you shall haue an excellent match to take fire at a flint and fire-steele for it taketh fire so easily that it will light at the first stroke of the 〈◊〉 Amongst other vertues it is singular good to comfort the lungs and parts aboue the breast whether you take it in a decoction or in a syrrup or in manner of a fume at the mouth or otherwise especially if you mingle some slippes of Hysope and some figges or syrrup with the said decoction The great Colts-foot especially the root thereof dried powdred and taken in the weight of two drammes with wine is singular against the Plague if so the partie sweat presently after It is good also to giue vnto Horses which haue the bots or are short-winded The great and small Carline so called as though it were Caroline because this Thistle was in a diuine manner made knowne vnto Charlemaigne by an Angell for the deliuering of his hoast from the Plague which did miserably annoy them doth require to be sowne and planted in a drie ground and stonie and where the Moone and Sunne doth shine pleasantly The root of the great Carline made into powder and taken the weight of a French crowne is singular good against the Plague the feeblenesse and faintnesse of the Heart for the keeping of the Vrine the breaking of the Stone the paines of the Sides and Conuulsions applyed outwardly after it hath beene steept in vineger it helpeth the Sciatica Eringium groweth in an vntilled rough and drie ground The wine wherein the rootes of Eringium haue been boyled prouoketh the Termes and restrained Vrine breaketh the Stone and casteth out it and Grauell It is good for such as haue the falling Sicknesse Dropsie or Iaundise The decoction of the root is singular good to resist Drunkennesse The distilled water of the young buds of the leaues being drunke euerie day and that so oft as one can is maruellous good for them which haue their bodies troubled with vlcers caused of the French Pocks in as much as it comforteth the Liuer The same water is verie profitable for the quartane and quotidian Agues The root thereof taken either in powder or in a decoction with the broth of those Frogges which are vsed to be eaten or for lacke of Frogges in the decoction of a Goslin or green Goose is a preseruatiue against the poyson of the Toad Hedgefrogge and other venimous hearbes It doth good also in the diseases of the heart being drunke with the decoction of Buglosse or Balme Beares-breech
or hang vpon the sides of the vessell as being the verie marke of the perfect and sufficient boiling If you be disposed to put any spice into it as Cinnamon Cloues Nutmegs and Ginger you must doe it in the end of the boiling of them and then also stirre it well about with the spatule After the same manner you may preserue or make Marmalade of Peaches Peares and other fruits Yet there is another Marmalade which is made of Oranges which desireth a great deale of more curiositie in the working and is exceeding pleasant to tast and indeed more wholesome than anie other Marmalade whatsoeuer especially for those which are sicke and weake for it fortifieth the stomacke and encreaseth appetite it expelleth wind and comforteth the vitall spirits This Marmalade of Oranges is made in this manner Take of the fairest and best Oranges you can get not those which are called Ciuill and haue a sweet tast but those which are of a cleere high and bright colour and are sowre in tast then with a very sharpe knife pare away the vpper yellow rinde I doe not meane to the white but so exceeding thinne as is possible taking away as it were but onely the smooth thinne skinne and leauing the Orange as yellow as before onely looking a little more blanke and rough this done you shall by them in faire running water pressing them so downe that they may be all couerted ouer with the water then at the end of euerie fiue houres shift them into fresh water till hauing layne full fiue or six houres in each of them you cannot tast anie biâ—â—ernesse in the water but that it is sweet and pleasant as when it came out of the Foâ—â—taine then you may be assured that they are steept ynough so that then you shall take them forth of the water and drie them with a fine cleane cloth then to euerie pound of Oranges you shall take a pound of refined Sugar well beaten and â—earced and six or eight spoonefuls of Damaske-Rose-water and in the same you shall boilâ— the Oranges till they burst and become like vnto pappe or pulpe which you shall the more occasion by continually stirring them with a spoone or spatule then when they are fully broken ynough you shall take them from the fire and presently strainâ— them through a cleane Strainer into your boxes and so let them coole and stiffen Iâ— this sort you may make Marmalade of Limons Citrons or anie other whole 〈◊〉 whose rinde is bitter or vnpleasant You may also after this manner preserue other Oranges Limons Citrons or anie other such like fruit obseruing not to let them boile vntill they breake but keeping them in a verie moderate and gentle temper If you would make a laxatiue Marmalade such as they vse at Lyons looke into the 26. Chapter of this Booke To make good and excellent Gellie of Quinces cleanse your Quinces that 〈◊〉 verie ripe and yellow taking out of them their kernels them cut them in small quarters without paring of them for the skinne doth encrease the smell whiles you are thus making of them cleane and cutting them in quarters cast them presently into a basin full of vvater for if they be not cast into vvater so soone as they be thus chopt in peeces they vvill become blacke boyle them in a great quantitie of water vntill such time as they be almost become like pap meat vvhen they are sufficiently boyled strayne this water through a new linnen cloth that is good and thicke and that euen all the decoction and so strongly as possibly you can To this decoction thus strained adde the fourth part of fine sugar cause all to boyle vpon a reasonable coale fire so long as till in the end you perceiue it verie neere perfectly boyled then make a small fire that so it may not burne to the sides for that would make the gelly to be of an euill colour and you shall know when it is perfectly boyled if you find it cleauing like glue vnto the oyle and therefore you must then put it in boxes To preserue Walnuts Gather vvalnuts whiles they are small tender and greene vvith their rinde and all and make many small holes therein and after lay them to sleepe in vvater eleuen or twelue dayes more or lesse cleanse then from the skinne that lyeth vpon the shell vvithout shaling of them and boyle them in clarified Sugar a long time still putting vnto them more and more clarified Sugar because the long boyling vvill make great vvaste in the end put them into vessells with cloues ginger and cinnamome but lesse of cloues than of any of the rest because they would make them ouer bitter Another vvay to preserue them is to take greene Walnuts about the moneth of May or of Iune before that their pilling become hard pill them and let them steepe nine dayes more or lesse according as you shall perceiue them to become tender in pure water vvhich must be changed euerie day three or foure times boyle them yet afterward to make them more tender being boyled drie them in the shadow of the Sunne or vvipe them drie with a linnen cloth afterward pricke them with cinnamome and cloues In the end set them a boyling in clarified sugar so long till the sugar be boyled vp to the consistence of a sirope afterward put them in tinne or earthen vessells made for the purpose together vvith the sirope vvherein they were boyled Others doe them otherwise They gather the Walnut whiles it is greene they pricke it vpon a spindle or some such like instrument of wood not of yron for yron vvould make it more blacke and let it steepe in water often changed and then boyle it till it be tender being tender they cast it by and by into verie cleane cold water being cooled they cleanse it from a little skin which sheweth it selfe aboue the shell and drie it with a linnen cloth and finally pricke it about with cloues and cinnamome they put it thus in vessells and couer it with sirope to keepe it in if it happen that after some small time the sirope become too thin then they boyle it againe and put it againe into the vessell this is the way to keepe walnuts alwaies greene according to their naturall colour In steed of sugar or honie to make liquid preserues you may for need vse cute such as we will intreat of in the fiâ—t Booke vvhich cute or boyled vvine is of no lesse sweetnesse and goodnesse than honie or sugar To preserue pills of Cytrons or Oranges chuse great pills of Cytrons or of Oranges or of Assyrian Cytrons cut in foure or six peeces cleanse thâ—m from their inward skin and pippins steepe them in cleare vvater for the space of nine daies changing the water the fifth day vvhen the nine daies are past put them againe in cleare vvater to steepe vntill they become sweet and haue lost their bitternesse and withall appeare cleare
the chore parings and seedes and then boile them in faire running water to an indifferent good height which done you shall draine them away from the same and put them into another cleane Vessell either with white Wine or claret Wine according vnto the colour of the fruit which you conserue and then boile them to a thicke pappe breaking them with a Slice or Spatule as they boile vntill all be brought into one substance then vnto euerie bare pound of pulpe if the fruit thereof be sweet you shall take a bare pound of refined Sugar beaten to fine powder but if it be sowrâ— fruit as Cherries Gooseberries Barberries Bulleys Sloes and such like then vnto euerie bare pound of pulpe you shall take a pound downe weight of refined Sugar in powder and so stirre the Sugar and the pulpe verie well together vpon the fire then taking it from the same you must immediately hot as it is straine it through a middle strainer cleane washed and so letting it coole then you may pot it vp But if you will make Conserue of Flowers Hearbes Leaues or such like as are Roset Violets Gilloflowers Mints Basill and such like then you shall take the flowers or leaues from their stalkes and with a paire of sheeres cut away the tippes of the vpper ends of them and the white ends at the roots thereof leauing nothing but the heart and middle part thereof which done you shall put them into a stone Mortar or into a rowling Mill or woodden Brake and there crush grind or bruise them till they come to a â—oft substance and be so like vnto a soft pulpe that no part of the leaues or flowers may be discerned then to euerie pound of that pulpe as was before said take a pound of refined sugar beaten and searced into fine powder giuing the sweeter the lesse and the sowre the more and so beat them exceedingly well together till the sugar be generally dispersed and then pot it vp and keepe it for your occasions If you will make an excellent Leach of Dates you shall take your Dates and opening of them take forth their stone and the innermost white rind and beat them in a stone Mortar with Sugar Cinnamon and Ginger till they be well incorporated together then take it forth of the Mortar and worke it like a piece of paste and then rowle them forth and print them and either serue them moist or drie them in a stoouâ— for either kind is excellent CHAP. LI. The manner of making of Oyles that there are three sorts of preparing of Oyles and how you must make Oyle Oliue INtreating in the second Booke of the Oliue-tree wee promised a briefe discourse of the making of Oyles a thing certainely verie profitable for our Countrey House in as much as Oyle is no lesse profitable for mans life nor of lesse fruit and encrease vnto a good husband than Wine then it shall not be from the matter if after wee haue spoken largely of Gardens and Orchards and especially of the ordering of Oliue-trees and other hearbes and trees whereof Oyles are prepared we briefely doe specifie the waies of making of Oyles And to say something of Oyle in generall Oyle may be made three waies The first by expression which is most common and the chiefest amongst the rest The second by impression and the third by distillation or resolution after the manner of distilled waters Wee will onely speake of the two first in this place reseruing the third for the Discourse which wee intend to make concerning Distillations in this Booke although in verie deed wee haue not purposely resolued to speake exactly of the making of Oyles because it is a thing that properly belongeth not to the Husbandman or his Hinde but onely vnto a good Apothecarie To speake then first of Oyle which is most vsefull and seruiceable for the Husbandman because it not onely benefiteth himselfe and his familie but also cureth his cattell of all manner of dangerous and corrupt diseases you shall vnderstand that it is the Oyle of Oats which may be made either by expression impression or distillation yet for your greater ease and readinesse to haue it vpon anie suddaine occasion you shall make it in this manner First you shall take halfe a pecke or a quarter of a pecke of the goodliest best and fullest Oates you can procure of which the whitest are the best and these you shall hull and breake from their huskes as cleane as is possible then take a pottle or three quarts of new milke and setting it vpon the fire as soone as it is readie to seeth you shall put into it halfe a pound of Allome beaten to powder and stirre it about and so let it stand an houre or two in which time it will gather vnto a curd then with your hands you shall presse downe the curd into the bottome of the Vessell and then straine the Whay from it into another cleane Vessell and presse the curd verie much not leauing anie Whay in it that you can wring forth then take that Whay and put your Oates therein and set it ouer a verie quicke fire and boile it vntill you see the Oates breake or be as soft as pappe then take it from the fire and powre it gently into a small Cullender so as the Whay may softly draine from the same without anie force or pressing at all then when it hath almost left dropping take a cleane Frying-panne and put the Oates therein and hold it ouer a gentle fire so long as you shall see the smoake of the Oates ascend vpward but so soone as you perceiue the smoake to stymmer or runne about the edges of the panne you shall forthwith put the Oates into a fine cleane bagge of soft old Linnen or Boulter and so lay it into the Oyle-presse and presse it with all the strength you can and that which runneth from the same is the Oyle thereof which you shall receiue into a Glasse-vessell and keepe it close and well stopped vp In this manner and with this Whay you may also extract Oyle from anie hard substance either of Trees Seedes Leaues Flowers Graines or what else soeuer which hath anie concealed moisture remayning within it This Oyle of Oates is most excellent for the smoothing of the skinne and taking away of itch scabbe or little pustules about the bodies of men or children It also purgeth most gently and sweetly and expelleth out of the bodie all manner of venimous and infectiue humours it is also verie soueraigne against the stone or difficultie of vrine being drunke with white Wine and a corroded Nuâ—meg Also it feedeth much and maketh a man strong and Iustie It is most soueraigne for anie inward disease in Cattell or anie surfet taken by too violent labour but especially it cureth all inward diseases in Horses being giuen either with Beere Ale or Wine but aboue the rest it cureth the Glaunders mourning of the Chyne consumption
vp with the small slips of broome or straw hath infused three whole daies in Maries-bath that is to say in caldron full of water somewhat boyling or which is better the vessell not infused or standing in the water but rather receiuing onely the vapour of the boyling vvateâ— that is in the caldron those three daies being spent you may presse out the things which you shall haue infused strayning and forcing them through some strong strainer and thicke linnen and afterward to put in other new ingredients if it be needfull that is to say vntill the liquors which you haue mingled with the oyle or the humiditie and moisture which may rise of the ingredâ—ents be consumed and that the oyle may seeme to haue gotten out all the strength and vertue of the ingredients and then to straine and force them as before This is the way that is to be taken for to prepare oyles well by impression It is true that with lesse cost and a great deale sooner they may be prepared in putting the â—atter into some great brasse pan vpon a coale fire causing it to boyle with a small fire vntill the liquor put vnto the oyle or the moisture of the ingredients be consumed and after strayning of them after the manner that hath beene sayde before Furthermore it vvill be discerned that the oyle hath exactly drawne out the vertues of the ingredients and that the liquor mingled with the oyle or moisture of the ingredients is consumed if with a spatule or sticke of vvood you cast some few drops of the said oyle into the fire for if they be all on a flame by and by it is a signe that it is pure and near but and if it spatter there is yet some waterish moisture remaining in it furthermore as it is boyling in the caldron it will be spatering and casting vp bubbles so long as there remayneth any of the liquor or moisture but after that it is spent and boyled away it will be quiet and peaceable likewise a drop of oyle dropped vpon your hand if there be any moisture in it of waterishnesse it will shew it sufficiently for it will swim and ride aloft vpon the same As concerning the qualitie of the ingredients it consisteth principally in this that the ingredients are either hot or cold or tender or tough and hard Iâ— they be cold there is need that they should be often shifted and changed in the oyle for the better imprinting of their cold qualitie in the oyle for although that oyle oliue be temperate notwithstanding it inclineth more vnto heat and a firie nature than otherwise so that it is requisite to change the ingredients often and to put new in their places for that cause yea and in regard thereof to wash the oyle in some common water as we will further declare in speaking of oyle of roses if the ingredients be hot it is sufficient once onely to change them for the composition of hot oyles and that by reason of the affinitie and agreement betwixt the Oyle and the hot things If the ingredients be hard and not easily digested and imparting their properties vnto the oyle they must be infused before they be boyled and also there must be put unto their decoction some liquor as Wine or some conuenient iuice or other liquor as well to helpe their digestion as to keepe them from burning or getting some loathsome smell but and if they be tender they craue sometimes a simple infusion in the heat of the Sunne or vpon a slow fire without any boyling and this way fitteth flowers sometime a light boyling without any infusion as many aromaticall things And as concerning the qualitie of the ingredients you must obserue that oyles by impression are made not onely of the parts of plants but of liuing things their parts and excrement vvherein there must not be any shifting changing or renewing and besides these there is no other thing to be obserued except that if the beasts be small that then they be killed in the oyle as it vsed in oyle of scorpions serpents frogs and pismires but and if they be great they must be first killed them bowelled and lastly boyled in the oyle as is done in the oyle of Foxes Touching the quantitie of the ingredients by which the oyles made by impression are called simple or compound you must haue regard to see that when the oyle is compound that this order be followed that is to take the ingredients of greatest and hardest substance and to infuse them three daies afterward those of lesse substance two daies and those which are the most tender subtile and aromaticall one day and one night and then afterward to boyle them in order strayning them but once and reseruing your Gums to mixe and dissolue with the said strayned oyle according as it shall be requisit if so be that any gums doe goe into any such oyles CHAP. LIIII A description of the Oyles made by impression AS for Oyle of Roses it is thus prepared Take of oyle of new oliues so much as you shall thinke needfull that is to say sufficiently to infuse your roses in vvash it diligently as well to coole it and make it more temperate as also for to make it the more pure if in case it should be any vvhit salt or feculent and thicke of the Lees. Such vvashing it made with an equall portion of water and oyle stirring them together in a vessell vntill such time as they be mingled and incorporated and then so leauing them till they seperate themselues one from another againe vvhich being come to passe there shall be a hole made in the bottome of the vessell vvhere they are to let the vvater runne out after there must other vvater be put in to beate with the oyle as before and this shall thus be gone ouer three or foure times but and if there be any hast to be made in this vvashing of the oyle then the vessell shall be kept in some warme place to the end that the oyle and water may be the sooner seuered and you must note that the oyle is not to be washed on this fashion except it be for cooling oyles as oyle of Roses Violets and such like it is verie true that there will be no need to wash any oyle at all if you haue the oyle of greene oliues called Omphacâ—â—e This washing of oyle being finished haue in readinesse a sufficient quantitie of blowne Roses put them to infuse in this washed oyle in a vessel hauing a narrow mouth like a pitcher or a glasse bottle or some one of Tin and filled vp within a quarter of the top and afterward well closed and stopt set them in this sort in the Sunne or some warme place for the space of seuen daies boyle them afterward in a double vessell in boyling water as we haue said or else boyle them in a brasse kettle vpon a small fire without any flame for
that is to say so as that his bones and flesh doe part cleaâ—â— asunder strayne all through a strayner and keepe it in a vessell to make 〈◊〉 for ache in the joynts the sciatica diseases of the sinewes and paines of the reynes and backe Take Earth-wormes halfe a pound vvash them throghly in vvith Wine then boyle them in two pound of Oyle oliue and a little red Wine to the consumption of the Wine strayne and presse it out all and keepe the oyle yet further it vvould be good to put into this oyle some other vvormes and leaue them there as long as the oyle lasteth This oyle is singular good to comfort the stiffe sinews and for the 〈◊〉 of the joynts Oyle of Serpents Take whole Serpents put them in an earthen vessell well leaded fill the same with May-butter and couer the same with a couering the joynâ— being vvell luâ—ed but notwithstanding hauing a small hole aboue set the poâ— neerâ— vnto the â—ire that it may boyle halfe a day to the end that all may be throughly boiled the straine it through a linnen cloth afterward pound it vvell in mortar and make an end of strayning that vvhich shall be in the bottome of the linnen cloth mixe together both these expressions letting them coole and reseruing them in a glasse vessell to serue your vse for distillations or rheumes and for palâ—ies Some take Vipers and cutting off their heads and tayles as is done in the making of Treacle they boyle them in oyle and vse the oyle for rebellious Ringwormes and first buds of the leprosie CHAP. LV. A reuiew or suruay of Oyles made by distillation BVt the third manner of making of Oyles hath beene said to be by distillation or resolution of which vve vvill speake aâ—ter vve haue spoken of the distilling of vvaters but besides that there is an other manner of drawing of oyle though in certaine things it be done by expression vvhich commeth verie neere vnto this third kind of making oyles by distillation and it is practised in egges vvheat mâ—stardseed haye barlie â—arrar brimstone and others Oyle of Egges Take the yolkes of egges roasted hard in water or which is better vnder the hot ashes about thirtie rubbe and chafe them a long time betwixt your hands after frie them in a leaden pan or in an earthen one vvell leaded at a soft fire 〈◊〉 them 〈◊〉 turne them oft with a ladle of vvood vntill such time as they begin to be of a sad red after presse them vvith the backe of the said ladle or which is betâ—er put them betwixt two presses to force out their oyle as is done with oyle of Almonds you shall haue great store of oyle to run out vvhich is verie good to take away the spots of the skin to heale ringwormes to cause haire to grow againe to cure â—istulaes and maligne vlcers assuage paines take away the roughnesse of the skin to cure the chaps of the lips hands feet and fundament to take away the scarres left after burnings and principally for the vlcers of the membranes of the braine Some in the making of this Oyle doe not boyle the egges hard but frie them raw and after by preâ—â—ing them together in a bagge betwixt two presses or vnder a presser they presse out the Oyle Oyle of Wheat Presse Wheat together betwixt two plates of Yron reasonably glowing and fire red or verie hot or betwixt a Marble-stone and a thicke hot plaâ—e of Yron receiue the Oyle into something vvhich distilleth from it or else take away from Wheat his pill or rinde and distill it after the manner of the Philosophers Oyle this Oyle applied hote taketh away the spots of the skinne healeth ringwormes fistulaes and chops in the skinne and the scall or skurfe in little children the oyles of barlie mustard-seed and other oylie seeds are thus prepared and made Oyle of Haye Set on fire a quantitie of Haye after quench it againe by and by then lay it vpon coales and vvhiles it is smothering and smoaking spread it vpon a plate of yron and there will gather vpon it an oyle liquor vvhich is called oyle of Haye and this is singular good for ringwormes and. Anthonies fire scabbes and râ—ughnesse of the skinne Oyle of Tartar Take Tartar that is to say the dried lees of Wine which slicketh vnto the seames or hollow places that are within the Wine vessell not that which is in the bottome because it is verie dreggish and filthie neither yet that which is aloft on the vpper part of the vessell for that is too frothie and scummie but that vvhich cleaueth round about vnto the staues of the vessell wherein there hath beene verie good white vvine rather than red make it into fine powder and make it fast in a linnen cloth infuse it in verie good vvhite Vinegar or not infusing it calcine it and put it in a Hypocras bagge or in an oxes or swines bladder afterward roast it vnder hot embers vntill it become vvhite you shall know if it be sufficiently burned by the growing of it cleare and a little burning of your tongue if you touch it therewith Notwithstanding you may blanch or whiten it if as some hold it for a great secret you boyle it a long time in vvater scumming it often powder it yet once againe or which is better calcine it then put it in the bottome of an hypocras bagge that is to say of a bagge vvhich hath a sharpe and narrow bottome and this you shall hang vp on high at some staffe in a caue or other cold place for the space of eight dayes vntill it be resolued into Oyle and if the Oyle doe not drop of it selfe then graspe it hard and presse it out putting vnderneath some glasse violâ— to receiue the liquor that shall distill vvhich is not indeed properly on Oyle but a verie sharpe vvater or a reddish kind of humour This humour is good for all sorts of itchings Ring-wormes Scurfes Scalles and other such diseases of the skinne It maketh the face vvhite cleane and seeming young it taketh away vvrinkles and spots comming of a melancholicke humour It maketh the haire of a straw colour hindereth the falling of the haire and causeth it being falne to grow againe it whiteneth copper and siluer and taketh away the spots of linnens if they be rubd with this oyle hot Oyle of Brimstone hang in some high place vvith a vvire or doues-tayle of yron a glasse vessell in fashion like a Bell or Bason couered aboue with Potters earth of a cubice vvidenesse vnderneath vvhich neere the length of a cubite you shall place another vessell of glasse being broad and verie large able to hold much such like as is the dish or bason vsually serued vvith Ewers in the middest whereof there shall be a little vessell of earth in fâ—rme of a little pot vvhich shall contayne the Brimstone vvhich must be of that vvhich is
which you distill because the â—legme commeth forth sometime first sometimes the last in the distillation as in the distilling of Aqua-vitae is stayeth the last notwithstanding that it be distilled diuers times in the distilling of the most part of other things it commeth forth first as in vinegar honie and such things and the thing is discerned by tasting of the first and last distilled waters And if it happen that the flegme be not seuered in this sort as indeed it is not in some such as with which it is mixt then the next course is to set such vvaters in the Sunne certaine daies in vessells couered with linnen clothes or parchment prickt full of small holes that so the excrementous part by such meanes may be consumed and wasted or if the Sunne faile as in Winter time then you must set your vessell contayning your distilled waters in other vessells full of vvater and cause them to boyle to the consumption of the third part The distillation is to be judged to be in good state and case if betwixt the fall of euerie drop you can account to the number of twelue and hence also is the judging of the force and quantitie of the fire to be learned and fetcht If any man desire that waters should haue some smell taste or other qualitie of something as of honie cinnamome camphire muske or other like sweet smelling thing whether it be to giue such smell to the thing that hath none at all or vnto something that hath a bad and vnpleasant smell as we will speake of by and by in the water distilled of mans dung it vvill be good to annoynt and besmeare the head of the still vvith these things or else to tie vp the same in some little knot of linnen cloth and hang them at the verie poynt of the spout or pipe to the end that the vvater distilling through this matter may retayne that smell or other qualitie intended And vvhereas distilled vvaters by force of the fire are euermore seene to retaine some impressions and printes of the heat it will be good presently after they be distilled to let them stand some time vncouered in the vessells wherein you meane to keepe them hauing yet therewithall regard that neither their small nor any part of their force doe vvaste or spend and therefore to take the fittest course it will be best to set your vessell close and fast stopt in some cold place in moist sand to diminish and take away the great heat of the same Notwithstanding you must marke and know that cold waters vvhich shall be distilled in Maries-bath will haue no great need to be so vncouered but that they rather must be set in the Sunne in a glasse vessell not altogether full or else that they with their vessell be set ouer head and eares in hot sand for the space of fortie daies to the end that their flegme and thickest humour may be consumed If your distilled vvaters become troubled you shall restore them to their clearenesse by putting thereinto some one or two drops of Vinegar for euerie pint of water CHAP. LXV Of the particular manner of distilling of Hearbes Rindes Flowers and Rootes DIstilled vvaters are of diuers sorts and vertues some are physicall or medicinable as the water of roses sage marierom and such like Others are nourishing as restoratiues and many both medicinable and nourishing as nourishing restoratiues vvhereinto are put medicinable things Others are purgatiue as the water or liquor of rhubarbe if it were new and greene Others serue to grace the face and hands and to make beautifull Others for to gratifie the nose by yeelding a sweet smell as those which are drawne out of spices and sweet smelling simples vsed also to vvash the hands face and whole bodie and againe all these waters are either simple or compound but we will first speake of the simple medicinable ones Wormewood must be distilled in Maries-bath to draw out his vvater in such sort as that it may expresse by smell and taste from whence it came and for the better doing of it you must see that you distill it not verie new but somewhat dried and afterward infusing it a little in wine to distill it in Maries-bath or in hatâ— ashes Mugwort Agrimonie Sorrell and such other like plants are thus distilled also but with obseruation had of the generall things specified before Thus the water of Winter cherries is distilled seruing against the stone and grauell as well of the reines aâ— bladder The vttermost pilling of common vvalnuts vvhether it shale willingly or no may be distilled in the moneth of September and the water drawne from them drunke in small quantitie with a third part of Vinegar is a certaine remedie against the plague if before drinking of it you cause the partie to be let bloud it is singular good also to make gargarismes of for the vlcers of the mouth it is good also to foment goutie places withall and good to colour the haire blacke Water distilled of the leaues of the Walnut-tree in the end of the moneth of May is singular for to drie and cicatrize vlcers if they be washed euening and morning with a linnen cloth moistned therein To distill strawberries you must let them putrifie in a glasse vessell putting thereto a little salt or sugar and then afterward to extract and draw out their water which is verie soueraigne against venime as also to take away spots to prouoke the termes and drie vp weeping eyes it will performe all these vertues in admirable manner if there be mingled with it a little Aqua-vitae The inward rinde of the ash-tree being distilled doth yeeld a singular water against the plague if it be drunke in equall quantity with aqua-vite as three 〈◊〉 of either especially if the same drinke in the same quantitie be drunke againe vvithin three houres after it is good also being dropt into the eares for the noyse in them The stones of blacke cherries being broken or the kernells alone distilled make a vvater vvhich doth quite take away the fit of the Falling-sicknesse in young children presently after that there hath beene put into their mouth about an ounce The distilled vvater of new filberds drunke the weight of two drams is a present remedie against the collicke and gripings of the bellie a thing that will not failâ— hauing beene proued and tried The vvater vvhich is distilled of the barke of Danewort or Elder-tree being oftentimes drunke doth euacuate and draw the vvater out of such as haue the dropsie The vvater of betonie You must stampe the leaues of betonie and infuse them a certaine time in Wine and after distill them The vvater of balme and sage is distilled in like manner The vvater of betonie is good for the diseases of the head reines and bladder The water of balme rejoyceth men keepeth away the fits of the Apoplexie and Falling-sicknesse
matter as you shall know to be necessarie for the present disease as conserues of roses and buglosse damaske raisins the powders of the electuaries of precious stones aromaticum rosatum and such like things and finally distill them after the manner aboue specified Some there are vvhich vvill not make any restoratiues but of capons-flesh the oldest they can get such they strangle and plucke by feather and feather not vsing the helpe of any hot vvater then they take out the entrailes and chop them small adding thereto flowers or conserues of buglosse burrage damaske raisins mundified barley whole coriander-seed pearles powder of the electuarie diarrhodon or some other like vnto it and the leaues of gold they distill all together and cause it to be giuen to sicke persons women in child-bed and old folke To make a restoratiue in shorter time and that vpon the sudden with lesse cost charges as also paine and labour chop your flesh small after the manner alreadie deliuered put it into a glasse viole or bottle of a sufficient bignesse and in such sort as that all your peeces of flesh be strung or put vpon a double threed and hold one by another and the double threed vvhereupon they hang be vvithout the bottle which must be well stopt aboue with a linnen or cotten cloth wet in a mixture made vvith whites of egges and barley â—lower set this bottle in a caldron full of water boyling at a small fire and there let it stand foure houres more or lesse vntill such time as a good part of the flesh bee conuerted into moisture See that the bottle stand in the vvater vp to the necke and that it touch not the bottome of the caldron and vvithall vvell stayed vp on euerie side that so it may not slip or bend more one vvay than another When the foure houres are spent rebate the fire gently that so the bottle also may coole by little and little vvhich if so bee that you should take all hote out of the water it vvould breake presently Afterward vnstop the bottle vvith vvarme vvater if you cannot vvell otherwise and then draw forth the string and the flesh softly that so the liquor may remaine alone straine the vvater after the manner of Hypocras and aromatize it vvith Sugar and Ciâ—â—â—mome that so it may be giuen to the sicke that are vvasted You may after this manner make restoratiues such like as you shall thinke good either cheaper or dearer more or lesse pleasant and delicate and more or lesse medicinable as occasion may require CHAP. LXIX The manner of distilling compound waters WAters are not onely distilled of one onely or simple plant liquor or other matter but also of many mixt together and such vvaters are called compounded vvaters by reason of the mixture of many things These compound vvaters are of three sorts some are for physick othersome for sweetnesse and the other for â—ukes and painting as ornaments to the bodie vve vvill first and before the rest speake of those which serue for medicine and physicke Sage water compounded Take equall parts of sage and penniryall stampe them in a mortar and distill them This water taketh away the paine of the bellie and stayeth cold rheumes if it be drunke with a little quantitie of castoreum Water of turneps compounded Take turneps either garden or wild ones or both together the roots of smallage and parsley and anise-seed infuse them all in white wine or vinegar and distill the vvater as good against grauell Angelica water Take equall parts of Angelica as well the rootes as the leaues but especially the rootes and the flowers of lauander infuse them in Wine there will distill from them a singular water against the Falling-sicknesse if it be taken in the quantitie of two or three spoonefulls Water of Celandine Gather in the beginning of the moneth of May the leaues of celandine veruaine rue and fennell pound them and draw from euerie one of them three ounces of juice vvhich you shall mix together put vnto them some buds of roses of sugar-candie three ounces of verie good Tutia foure ounces and as much of dragons bloud distill them all in a stillitorie This vvater taketh away the rednesse and spots in the eyes Water of the Vine Take the vvater that distilleth from the vine-stockes at such time as they are cut vvhich is in the Spring-time distill it with like quantitie of honie this vvater healeth itchings heat and rednesse of the eyes the verie vvater of of the vine alone vndistilled doth the like Rose-water Take roses three parts fennell and rue of each one part shred them small and mingle them verie well together afterward distill them and let the distilling vvater fall into a vessell wherein is a handfull of the foresaid hearbes this vvater preserueth the sight if the eyes be vvashed therewith in Sommer Water of Eye-bright Take Celandine Fennell Rue Eye-bright Veruaine red Roses of each halfe a pound Cloues and Long-pepper of each two ounces bruise them all and distill them in a glasse stillitorie This vvater is singular good for a vveake sight Water of Rosemarie Take Aqua-vitae distilled of white Wine the distilled vvater of rosemarie and sage of each fiue pound of sugar two pound in these infuse of the flowers of sage and rosemarie for the space of eight daies of each two ounces straine them and keepe the water to heale the fistulaes of the eyes Water of Treacle Distill in a glasse stillitorie Treacle with a like quantitie of Aqua-vitae and Vinegar This vvater is good to touch the vlcers and rawnesse of the mouth vvithall especially if there be added vnto it a little bole-armoniacke Another Treacle water Take old Treacle a pound of the rootes of Enula campana Gentian Cypers Tormentill of each an ounce of blessed Thistle halfe an ounce of conserues of Borage Buglosse and Rosemarie of each an ounce infuse them all together in three pints of white Wine a pint and a halfe of Cesterne water and two pints of Rose-water distill them Water of Cloues Take equall parts of Cloues Ginger and flowers of Rosemarie infuse them in verie good Wine the space of eight daies distill the whole This vvater comforteth the stomacke assuageth the paines and vvringings of the bellie killeth vvormes and maketh fat folke to become leane or maketh fat the leane if they drinke it mixt with sugar Water of Saxifrage Take of the juice of Saxifrage two pound of the juice of Pearlewort Parsley Anise and Clotburre of each halfe a pound of vvhite Vinegar eight ounces distill them all This vvater drunke in the morning breaketh the stone Water of Swallowes Take Swallowes and drie them in an ouen make them into powder mixe it vvith a little Castoreum and a little Vinegar distill it all this water cureth the Falling-sicknesse if it be drunke foure
there is a little white wine after that it is cold and the moisture thereof taken away they distill it in a retort In any case there must heed be taken that it boyle not in distilling as in Turpentine and honie for such liquors being heated doe easiâ—ie swell and rise vp Wherefore there must be made but a soft and gentle fire at the first and then afterward increased and the stillitorie cooled againe to hinder the boyling vp of it you may cast in some small lumps of lead wrapt vp in paper or the leaues of Iuie or small grauell c. This oyle is singular good for to suppurate and ripen impostumes asâ—wage paine comfort the hard and strayned sinews and for the palsie The water distilled before the oyle doth meruailously heale all sorts of wounds if they be washed therewith and a linnen cloth wet therein laid vpon them You may distill after this manner benjouin ben ladanum and other such like gums you must also note here in this place that hard gums may be distilled with water as the oyles of hearbes and seeds before specified CHAP. LXXXV Of the manner of extracting Oyles out of Myrrhe Sâ—â—rax Calamite Gum arabicke and suâ—h other like MOst certaine it is that the liquor which is extracted and drawne from Myrrhe Storax calamite and Gum arabicke is not an oyle but a grosse slymie and glewie matter vvhich is perceiued and knowne because they take not fire yea and if you meet vvith any of them at any time that vvill burne then know that it commeth by the mingling of some other oyle therewith and Aqua-vitae Take therefore verie new egges and make them verie hard in hote vvater afterward cleaue them in the middest and take out the yolkes and in their place putting as much Gummes and that before they be cold joyne the two parts of euerie one of them together againe and making a hole through the peeces of the smaller end hang them in a caue to the end that the moisture of the place may cause the Gumme whether it be Myrtle or Storax calamite therein inclosed to resolue the more easilie set vnder euerie egge a viâ—le and there will drop downe into it a maâ—ter much like vnto honie or thinner This done gather that which is distilled into a viole and set the same verie vvell stopped dâ—epe in the horse-dung to the end that by his heat being good to alter and putrifie the slymie qualitie of this matter it may be corrected and made more moist and like vnto oyle Fiorouanto an Italian Empericke in the seuen and fiftieth Chapter of his second Booke and the thirteenth Chapter of the fourth Booke of his Vexations prepareth the oyle of Myrrhe six this manner Take of elected and true Myrrhe 〈◊〉 ounces of Aqua-vitae without any flegme twelue ounces mingle them together in a retort of glasse vvhich you shall set vnder horse-dung verie hote the space of 〈◊〉 dayes afterward distill them in Maries-bath till all the water be risen and wholly gone then you shall see in the bottome of the retort oyle vvhich you shall straine through a linnen cloth and keepe it to preserue the face a long time and continue it in his young and youthfull brightnesse and freshnesse This oyle is a veriebalme to conglutinate and heale wounds speedily as also to cure all other inwarddisease in taking two drammes thereof inward it is good also for the deafenesse of the eares Looke for the larger handling of the distillation of oyles in our Booke of secret medicines The Silke-worme CHAP. LXXXVI Of the profit comming of the Wormes that spin silke THe good Huswife vvhich hath the ouersight gouernement and dâ—sposing of the cattell must not make lesse account of the Silke-wormâ— than of the Honie-bee For besides the pleasure which she may conceiue of the meruailous industriousnesse of this little beast in making and spinning of Silke she may also reape an incredible profit of so excellent a worke which honoureth and maketh men glorious being attyred with the pompe of this workmanship and piece of cunning skill insomuch as wee see that Kings Princes Gentlemen Prelates Iustices and other great and notable personages are vsually decked and apparrelled with the trauaile of these prettie creatures And which is more the silke serueth not onely for the apparrelling of men but also for a singular remedie to comfort the heart that is sicke and to reioyce and recreate all the heauie and troubled spirits of anie one as wee may well vnderstand by that famous conâ—ection called of the Physitions Alkermes which being compounded for the most part of the decoction and infusion of Silke in the iuice of Kermes and being taken inwardly it is a verie soueraigne remedie against faintings and swownings Wherefore the good wise or Mistresâ—e of our Countrey Faâ—me shall make great account of the keeping of Silke-wormes to the end that shee may reape the profit of the sale of the Silke which shee shall gather from them yearely which profitable practise is verie well knowne amongst the wiues of Tourraine here in France CHAP. LXXXVII Of the situating of a place to keepe Silke-wormes in IT is necessarie also that the carefull Huswife for the vndertaking of the gouernment of Silke-wormes and for the making of her best commoditie thereof doe chuse out some conuenient place about the Farme for the better ordering and keeping of them and it must be rather high than low hauing a good ayre and without moistnesse being so prouided of Windowes as that the Sunne may come in at them both morning and euening if it seeme good vnto such as haue the charge to gouerne them These Windowes must be such as will shut close or else are glased or paper Windowes or of fine Linnen Cloth to the end that when it raineth or bloweth in cold weather or in moist they may be kept verie close and fast shut for who so faileth to gouerne and prouide for them in this sort it commeth to passe without doubt that these prettie creatures being tender at all times cannot escape but die when anie hard weather commeth He must likewise haue Nets and Cords before the Windowes to the end that the paper-Windowes being opened the Sparrowes Swallowes and such huâ—tfull birds may not gâ—t in to feed vpon these Wormes Neither Cocke nor Henne must come in heere for they would so rauenously feed vpon this little Worme as that they would be readie to burst The â—loore must be kept verie cleane and the walls without holes or crâ—uises by which neither Crickets Lizards Rats or other like vermine may enter and get in to kill and spoyle these little things either night or day In it there must be ouerthwart partitions with pillars and vpon them shall be fastened manie boords or hurdles made of the stalkes of Roâ—e-trees for to pleasure this small wretch withall and these before you set anie Wormes vpon them must be sprinkled with a little vineger and rubbed with sweet hearbes because they loue
the greatest of the branne is taken away then there is vsually made therâ—of citizens bread Againe when as the bran is cleane taken away they vse to make thereof small white loâ—â—es and when as the grossest part of the white flower is taken away and nothing left but the very fine they vse to make chapter bread wafers tarts cakes and other workes of pastrie Some also do make bread as it were of pure bran and therin likewise sometimes to be found straws and chaffe and that for to feed dogs withall The fittest place for the baking of bread is the ouen because it admittâ—th the heat of the fire equally and indifferently on all sides vpon the harth or gridyron the one part of the loafe baketh and the other remaineth raw and vnder the ashâ—â— it is not so well baked The fire that is for to heat the ouen must bee fagot wood or billeâ— or shiuerâ— of thicke wood that hath no stinking or vnsauoury smell or for want of wood straw or stubble as is vsed in Beauce or of thicke reeds according as the countrie will most conueniently afford The bread must be baken in the ouen in a good sort and meane and with a reasonable heate for ouer-great a heat would scorch the crust that is aboue and so 〈◊〉 it selfe of inward entrance to the causing of the said inward part to remaine raw and paste-like a lesser heat than is meet and conuenient would let it remaine all raw after it is baken enough it shall bee drawne forth out of the ouen and laid to rest and abide in a place that is neither stinking nor vnsauourie nor yet infected with any euil aire for the hote bread doth easily draw and sucke in any vehemous or corrupt qualitie of the aire In moist places bread doth soone become hoarie and sustie and in too drie a place it becommeth mouldy and ranke The good husband that is right carefull of his profit to the end that his bread may last the longer and that they may eate the lesse of it doth set it in some celler or place which is vnder the ground or in some other place which is moist and his rie bread in some place neere vnto the fire harth The bread made of other sorts of corne as also of certaine pulse BArley bread must bee made of the best barley that may be found or gotten and not of the meale whole and entire as it commeth from the mill but of that part of it which hath beene â—emâ—ed and cleansed from his grosse bran It is true that the bread will be very drie very apt to crumble and of a sower tast so that it would be better to mingle amongst this meale some meale of pure wheate or mesâ—in The maner of seasoning it with leuen as also of kneading and baking of it is no other than is vsed in wheate After the same manner is bread made of Secourgion but neither the one nor the other is fit for the eating either of the Lord of the fâ—rme or of his farmer but rather for the seruants and that especially in the time of dearth for their better contentation although there bee no great store of nourishment to bee looâ—ed foâ— from the same After this sort also they make bread of oates which is â—eldome or not at all eaten except it be in the time of extreame famine for indeed it 〈◊〉 very vnpleasantly Bread may bee made of millet as also of panicke but such as is verie drie and brittle and yet the Gascoines vse it very commonly and especially the Biarnoyes who for this cause are called millet mangers of their neighbours dwelling 〈◊〉 The Biarnoyes do make hastie pudding after this manner They take three or 〈◊〉 pounds of the meale of the millet for the morning and as much for the euening they set it vpon the fire in a Kettle whereinto there is powred fiue or sixe pints of water thus they let them boile together vntill such time as that it swell vp to the top of the kettle and then taking it from off the fire they stir it well about with a round sticke so long as vntill the paste be very throughly broken and made all one then afterward taking it out of the kettle they diuide it with a thred into many peeces and eate it in that sort with cheese or with thin salted milke Bread is likewise made of rie but such as eateth very clammie whereof wee haue spoken in the discourse of rie for the taking away of the clamminesse thereof it will be good to mingle barley flower with it or rather wheate flower or else to take the flower of the rie meale it will be of a wax colour if yet while it is hot you lay vpon it some heauie meale It is vsed likewise to make bread of rice beanes spelt corne and many other sorts of corne and pulse and that after the same sort that wheat corne bread is made In like manner the industrie and indeauour of the baker may be the cause of the making of many sorts of bread as that which is called the finest bread or Court bread which is the lightest of all the rest and which is very exactly kneaded full of leuen and of a well raised paste Bisket bread which is of three sorts one that is made of rie another that is made of maslin or barley or oates or of all the foresaid mixt together fit for Saylers to liue withall which vndertake long voyages by sea or for such as are besieged within some â—ort or holde because it will keepe a long time this kind of bread hath not much leuâ—n in it the second kind of bisket is made of pure wheat without any mixture fit for the poore that are infected with the pox to make their diet bread vpon the third sort is made of the flower of meale and it is vsuall to put to the paste thereof sugar cynamome pepper or ginger and sometimes annise seeds and it serueth to eate in the time of abstinence as Lent and such other At Reyns they vse to make spiced bread with honie and a little quantitie of pepper or cynamome The Bakers which belong vnto the Court make their bread with milke CHAP. XXI Of the Pantrie IT is most certaine that bread is the chiefest thing whereby man is fed and nourished and that it is so we see that other victuals how pleasant soeuer they be vnto the tast how vvel soeuer prepared and set out with good sauces do for the most part of them cause very oft a distast and loathing of themselues but onely bread holdeth out without dislike growing therupon whether it be in sicknes or in health it is the thing which appetite doth last of all refuse and first like of and receiue againe in time of sickenes in health it is the beginning and ending of our meat very pleasant and delightsome with all kind of meats In like manner of a certainty
THe quantitie of bread that euerie man ought to eat euery day cannot 〈◊〉 and strictly bee set downe with regard had to the time for in Winter men eate more than in Sommer age disposition of the bodie euerie particular 〈◊〉 maner of liuing and the custome of the countrie or place without the omitting of 〈◊〉 other circumstances It is true that Courties Chanons Monkes and Schollers of Colledges do keepe and obserue some rule that way but not so constantly but that it may bee broken as occasions may be offered which may perswade either to vse more or lesse The diuers vses of bread BRead is diuersly vsed but the two most common waies are to eat it either alone or with other meates whereunto it serueth not onely as wee haue said before in steed of a sauce that is full pleasant and delightfull but also to correct their vices and faults if they haue any and to helpe and strengthen their properties and vertues in so much that all meate is wholesome and healthfull if it bee accompanied with bread Sometimes it is tosted being cut into diuers thin shiues for to eate after all other meate for the drying of the stomach that is too moist and to hinder especially in fat folkes that the meat which they haue taken be not so sodainely dispersed into all the seuerall parts of the bodie Some say likewise that tosted bread being often eaten doth make fat folkes leane and consumeth such flegme as may be gathered in the stomach and being eaten all drie in a morning fasting it likewise drieth vp and stayeth all manner of rhumes and humours falling or gathered into any part or member whatsoeuer This is the cause why Physitians appoint bisket bread for such as are troubled with rheumes and distillations Some vâ—e tosted bread steept in Wine vvith sugar and cynamome to procure an appetite vnto a dull stomache either in sickenes or in health Some do make sippeâ—s or small â—â—ices as they call them of bread dried vpon the coales which they steepe an houre or more in Water and Wine and after force them through a strainer or temze adding thereto the powder of some small spice and so make very pleasant sauces therewithall Washed bread is a meate very profitable for the health in as much as it giueth a light kind of nourishment vnto the bodie without making of any obstructions and this because the washing of it doth wholly take away the heauines and clammines belonging vnto the earthie parts thereof and so maketh it light and altogether airie That this is true you shall find by experience because that if you cast it into the water it swimmeth a loft like a peece of corke and againe if you weigh it after that it is washed you will wonder at the lightnes of it for indeed you shall find it not to be so heauie by the halfe Old men of auncient time did cut it in slices and washing it in water made great account of it in sharpe agues and such other diseases because it is of smal and light nourishment according as is required in such sicknesses and in these dayes we make no lesse account of it saue that we vse not to wash it in water but in the broath of meate as of veale or capon possibly because of the daintines of this age or else for the parties feeblenes sake which it may bee falleth out to be greater than it was in the bodies of those which liued long a goe In steed of this washed bread we vse a sort of bread which we call Panade or a cooling bread which is thus prepared They take and crumble small the crummie part of a white loafe not new but old baked or they grate it very small after which they steepe it certaine houres in warme water or in cold water changing the same three or foure times and in the end boyling it at a small-coale fire in an earthen pot with buttered water or some other fat put thereto They that will make it after a finer fashion steepe it and boile it in some capon broth or the broth of a pullet or some other such like meate stirring it a long time and oft with a spoone this Panade is good for such as are troubled with long diseases as also for such as are in health but are troubled with crudities vpon their stomach of what cause soeuer they come as also for them that haue but bad digestion but chiefly good for such as by exquisite diet do go about to cure the pox This Panade doth not heat as bread doth of it selfe not being washed or prepared thus in Panade The meale of Amydon made in bread or pap-meat doth nourish in like manner that Panade doth Wee haue set downe before how Amydon is to be made Young children that sucke in like manner may be fedde with Panade and it is a great deale better meat for them than the 〈…〉 accustomed to be made them with Cowes milk and Wheat flower because that such pap-meate causeth infinite obstructions feauers headach and wormes Some vse the meale of certaine sorts of corne and of many sorts of Pulse after the manner of pap-meate as we haue alreadie said vvhen vve spake of mundified Barley which is a thing so highly commended of auncient Physitions But besides such manner of preparing of it as vvee haue alreadie deliuered in the Chapter of mundified Barley these two following may seeme vnto me to be most excellent boile your Barley in a great deale of vvater as it were almost to the consumption of the water gather the creame that is vppermost and take it with a spoone and make therâ—of â—â—â—dified Barley Otherwise thus take the meale of Barley well sifted put it in a bag and boile it in a great quantity of water the space of fiue or 〈◊〉 houres afterward draw the bagge out of the pot and let it drop and straine it in a presse let it stand drie and being drie grate it as you would doe drie paste and make mundified Barley of it Some are of iudgement that Barley thus prepared is not so windie Some do now and then put vnto it bread crummes and bruised Almonds to make it more nourishing It moistneth nourisheth reasonably but cooleth much it procureth not any gripes in the body neither doth it puffe vp and swell the body or stomack but to be briefe it performeth all the hâ—lpes whereof Hippocrates speaketh Some likewise doe make pap-meate of Wheat meale and Rice which in truth doe nourish more than mundified Barley but they loade the stomacke heauily and cause great windinesse and that because for the most part they are boiled in Cowes milke The pap-meate made of Millet Pannicke Oates and especially of Lentils besides that they are very vnpleasant are of very hard digestion in so much as that the day after they be eaten they are to be found in the stomacke The pap-meates made of Cich Pease 〈◊〉 Beanes Fetches Lupines and other
daies it vvill be sined If you desire to haue new Wine all the yeare you must take the new Wine which distilleth by it selfe from the grapes before they be troden and put it the same day in a vessell pitched vvithin and vvithout in such sort as that the vessell may be halfe full and verie vvell stopt vvith plaister aboue and thus the new Wine vvill continue a long time in its sweetnes and yet it vvill be kept thus a great vvhile longer if you put the vessell in a Well or Riuer couered vvith some little skin and so leaue it there thirtie dayes for in not hauing boiled it vvill continue alwaies sweete and vvill bee preserued by the heate of the pitch or else it vvill be good to bruise the grapes verie gently vvithout much straining of them and the new Wine vvhich shall issue out of them by that meanes vvill keepe new a long time Othersome do lay their vessell filled vvith sweet Wine in moist grauell some doe pitch their vessels vvithin and vvithout and so lay it only out of the vvater other some do couer it vvith the drosse of the vvine presse and afterward to heape vpon it moist grauell To know if there be any vvater either in new Wine or other take a vvithered rush and cast it into the Wine and if there be any vvater in it it vvill draw thereof vnto it or else take raw and vvilde Peares and cutting them in the midst make them cleane or if you vvill take Mulberries and cast them into the Wine for if they swimme aloft it is a neate Wine but and if they sinke there is water therein Some do annoint a reed or a peece of wood or paper haie or some other little bundle of berbes or of straw which they drie and put into the Wine and after drawing them out they take triall and knowledge thereof for if the Wine haue water in it drops thereof will gather vnto the oile Others cast vnquencht lime into the Wine and if there be water amongst the Wine the lime will dissolue and melt whereas if the Wine be neat it will bind and fasten the lime together Some take of the Wine and poure it in a frying pan wherein there is boiling oile and if there be any water it will make a great noise and will boile ragiously againe others cast an egge into the Wine for if the egge descend and sinke downe then there is water in the Wine but if it do not descend then there is no water in it If the yeare fall out rainie and that it happen that the grapes hanging yet vpon the vine be much wet or if it fall out that after the time of gathering them there fall some great store of raine so as that the grapes are watered and wet more a great deale than is needfull they must of necessitie be trodden and then if you perceiue the new Wine comming of that vintage to haue small strength in it which knowledge you may come by in tasting it after that the Wine shall bee put vp in vessells and shall first begin to boile and worke in them it must presently bee chaunged and drawne out into another vessell for so all the watrie parts that are in it will stay behind in the bottome for as much as the Wine will yet stand charged you shall put to euery fifteene quarters of Wine one pint and a halfe of salt Others do boile the Wine vpon the fire so long as till the third part be consumed and the rest they vse foure yeares after If it should happen that the new Wine prepared in such sort as wee haue spoken of after long time should begin to sowre and turne eager to meete with this mischiefe you must cast to steepe therein a pint of grapes boiled till they be full swolne afterward straining them out into an eight part of new Wine or else cause the said new Wine to run through â—iuer grauell If you would haue new Wine setled in foure and twentie houres without boiling of it that so you might presently vse it fill a vessell with the small chips of wood called in French Sayettâ— which the inhabitants of Champagne do call Buchettes vpon these chips cast your new Wine and within the foresaid foure and twentie houres you shall haue a settled Wine without hauing cast any scum The inhabitants of Champagne especially the townes men of Troy vse this receit not onely to cause Wine to settle quickly but also to make rap Wine withall If it come to passe that Wine haue water in it and if we find it to be so by the meanes lately laid downe to seperate then this water from this Wine you must put into the vessell of Wine melted alloâ—e and after stopping the mouth of the said vessell with a sponge drenched in oile to turne the mouth of the vessell so stopped downward and so the water only will come forth or else cause a vessel of iâ—ie wood to be made and put therein such quantitie of Wine as it will be able to hold the water will come forth presently and the Wine will abide pure and neate You shall make an odoriferous sweet smelling Wine in this manner take a few myrtle berries drie and bray the same and put them in a little barrell of Wine and letting them so rest for ten daies afterward open the barrell and vse the Wine You shall worke the like effect if you take the blossomes of the grapes those especially which grow vpon the shrubbie vines when the vine is in flower and cast them into the vessell of Wine the brims of the Wine vessell being rubd ouer with the leaues of the pine and cypres tree and aâ—ter cast into the Wine for they make it very odoriferous or more easily you must hang therein an orenge or a pome cytron which is not very grosse and thâ—cke and pricke it full of cloues and that in such sort as it may not touch the Wine after shut vp the vessell close or else infuse and steep in Aqua vitae the simples or such matter as you haue your Wine to smell of and afterward straining the same Aqua vitae to put it into the vessell amongst the Wine To make red Wine of white and contrariwise of red Wine white Take common salt eight drams and put in in fiue pints of red wine or else poure into red wine some whay with the ashes of the branches of the white vine and turne and roule it well for the space of fortie daies then let it rest and it will become white wine On the contrarie white vvine will become red if you put into it the ashes of the branches of the red vine or if you cast into white wine the pouder of honie boiled to the hardnesse of a stone and then made into pouder changing it from one vessell into another to mingle them together you may do this the more easily if you
is gone before the riotousnesse and pleasure of men hath beene the cause that Vineger came euer in request not onely for sauces but also for many other vses It shall not therefore be thought vnreasonable to vse a word or two about making of Vineger The most common way to make Vineger is on this sort They vse to take good wine and therewithall to â—ill the vessell to the halfe leauing it vnstopt and set in a hot place as in some corne loft or in some gutter betwixt the tiles If you desire to make Vinegar in hast you must cast into your wine salt pepper and soure leuen mingled together and yet to make it the more hastly you must heat red hot some stone tile or gad of steele and put it all hot into the wine or else the mouth of the vessell must stand alwaies open or else the vessell must be set in the Sunne three or foure daies and therewithall a little salt put in the vessell or else fill a new earâ—hen pot that is not halfe baked with wine and stop it well afterward put it in a kettle full of boiled water vpon the fire and letting it there remaine a long time in the boiling water it will grow soure or else put into the wine a beete root stamped or a radish root or medlars ceruises or hornes mulberries vnripe sloes or a shiue of barley bread new baked or else you must take of the blossomes of the ceruise tree in there season and drying them in the Sunne after the manner of rose-leaues either in a glasse vessell or in one of blacke earth fill vp the same vessell with pure Vinegar or Wine and so set it forth againe into the Sun or in the chimny end to the heate of the fire and in a short time it will become strong and very sharpe Vineger but if you would restore it againe to his former state of wine then you must cast of colewort roots into it CHAP. XX. Of some obseruations and instructions concerning Vineger TO make strong vineger take the fruit of the cornell tree when it beginneth to grow red and of bramble berries such as grow in the fields when they are halfe ripe drie them make them into powder and with a little strong Vineger you shall make little prettie balles which you shall drie in the Sunne afterward you must take wine and heate it and when it is hot put into it this composition and it will bee turned very speedily into very strong Vineger To make Vineger with corrupted wine take a rotten and corrupt wine and boile it taking away all the scum that riseth in the boiling thereof thus let it continue vpon the fire till it be boyled away one third part then put it into a vessell wherein hath bin Vineger putting thereto some cheruile couer the vessell in such sort that there get no aire into it and in a short time it will proue good and strong Vineger To make drie Vineger to carrie whither a man listeth take of wild cherries when they begin to be ripe and yet the fruit of the cornell tree is better of mulberies when they be red and vnripe grapes thâ—t are very thicke and of wild a cornes before they bee ripe stampt all together then take of the best Vineger you can finde and mingle them all together make vp the masse into small loaues setting them to drie in the Sunne and when you would make Vineger temper some of these small loaues in wine and you shall haue very good Vineger Otherwise take the vnripe iuice of corne that is very greene and stampe the same putting Vineger thereto and thereof make a past wherof you shall make little loaues to be dried in the Sunne and when you would haue Vineger temper of these loaues in so much wine as you shall see sufficient and you shall haue very good Vineger To make rose-vineger take good white Vineger and put therein red roses either new or dried keeping them many daies in the vessell and afterward taking them out put them in another glasse and so keepe them in a coole place after the same manner you may make Vineger of elder-tree flowers To make Vineger without wine put into a vessell soft and daintie peaches and vpon them pearched barley letting them putrifie all a whole day then straine them and vse the liquor or else take old figs and burnt barley together with the inner parts of orenges put all these into a vessell and stir them vp very well and oft and whenas they are become putrified and resolued straine them out and vse the liquor To make sweet Vineger take fiue pints of strong Vineger and with as much new wine reserued vpon the treading out of the grapes adde some quantitie of pitch and and put altogether in a vessell which you must stop very carefully and after that all these haue continued together for the space of some thirtie daies you may vse thereof for Vineger otherwise take a vessell of new wine and mingle it with two vessels of Vineger and boile them together till the third part be consumed Some doe adde three vessels of spring water vnto two of new wine and one of Vineger boiling them all together vntill the third part be consumed To make mightie strong Vineger drie the grosse of grapes two whole daies then put it in new wine put thereto some of the vnripe iuice of corne and you shall make a strong Vineger whereof you may haue the vse within seuen daies after or otherwise put pellitorie of Spaine into Vineger and it will make it strong Furthermore if you boile the fourth or fifth part of Vineger vpon the fire and put it vnto that which is before prescribed putting it after all this in the Sunne some eight daies you shall haue a pleasant and strong vineger The rootes of couch-grasse when they are old boiled grapes the leaues of the wild peare tree stamped the roots of brambles and whay the quicke coales of burned acornes and boiled ciche pease and hot tiles euen euery one of these by themselues being cast into Vineger doe make the same strong Pepper vineger is made by casting into vineger or hanging therein whole pepper made vp in a linnen cloth for the space of eight daies You shâ—ll know if there be any water in the vineger if you put into it any Salnitrum for then if it swell vp as though it would boile you may boldly say that there is water in it To make vineger good to helpe digestion and for your health take eight drams of the sea onion and two pints of vineger put them together into a vessell and vvith them as much of pepper mints and iuniper berries then vse it afterward To make vineger of sea onions you must put ten such onions salted into fiftie quartes of sweet new vvine and foure pints and a halfe of strong vineger and if it be not sharp
of it be consumed the vessell in the meane time being close couered and the fire burning cleare and softly after draw the vessell somewhat further from the fire and let it coole vnto the next morning then straine it out a little warme the grosser parts that it may so be forced through some hairie strainer and adde thereto of white Pitch melted by it selfe and also strained through a hairie strainer a pound halfe a pound of white Waxe in graines Masticke and Turpentine of each one ounce make thereof an oyntment of good consistence Likewise there is nothing more singular than to take of Greeke Pitch Brimstone and Olibanum equall parts to bray them together with the whites of egges and after you haue stanched and wiped away the bloud in handsome sort to ioyne and bring together the edges of the wound and to apply it thereto with a linnen cloth and a Cataplasme afterward to bind and roll it vp with double linnen clothes and so to leaue it for certaine dayes or else boyle the leaues of Carduus Benedictus and flower of Wheat in Wine vnto the forme of an Oyntment wash the Vlcers twice a day with Wine afterward lay thereunto this Oyntment Or else wash the wound with the decoction of Dent de lion more easily thus Take the dyrt which you find vnder Buckets Troughes or such like and apply it vnto the cut it closeth it vp incontinently For all wounds as well old as new vlcers and whatsoeuer cuts in the flesh take the leaues of Plantaine Spearewort or small Plantaine Mallowes All-good of each a handfull French Sage about foure and twentie leaues let all the foresaid hearbes be well picked washed and after stamped verie well all together this done take five quarts of old Swines greaâ—e put thereinto a hot pestill and cause it to melt then boyle it with the said hearbes and when you see that the liquor of the hearbes iâ— consumed you shall straine it and put thereunto as much Frankincense as a Nut greene Waxe and Perrosine of each as much as two Nuts melt them that so they may all be brought vnto the forme of an oyntment of which you shall make vse for all sorts of wounds Otherwise take Brimstone most â—inely powdred and searced put it in a Glasse-vessell and powre thereupon so much oyle Oliue as will doe more then couer it by foure or fiue singers set it out vnto all the heat of the Sunne you can for the space of tenne daies and stirring it about manie times with a Spatull of cleane and faire wood and keeping the said vessell close shut continually to the end there may not any dyrt fall thereinto At the end of the tenne dayes emptie out all the oyle by leaning the glasse softly to the one side seeing it hath extracted all the substance or essence of the Brimstone into another Glasse-bottell by the helpe of a funnell and let not any of the drosse or residence goe in withall after which you shall stop the bottell verie carefully and at such times as you would vse it you shall dip Lint white linnen Cloth Cotton or blacke Wooll in it and apply it vnto the parts that are hurt whether by Vlcers or Cuts as also vnto Impostumes and that so long as vntill they be cured You may powre in oyle againe the second time vpon the residence left after the oyle powred out as beforesaid and doe as was done before Make account of these two later Remedies as of those which will not faile you For the Boyle called Anthrax Carbunculus and other such pestilent tumours see that you apply vnto them Rue bruiâ—ed and mixt with verie strong Leauen Figges Cantharides Onions of the Land and Sea vnquencht Lime Sope gumme Ammoniacke and a little Treacle for this emplaster draweth forth such kind of tumours Or else take a Toad drie her either in the Sunne or in the Ouen make her into powder and put of this powder vpon the Carbuncle it will draw forth all the venome Or else apply vnto the Carbuncle a Frog aliue and if she die then another and doâ— this so oft as vntill that one doe liue and so you shall draw out all the venome For vlcers comming of the Pocks and such other maligne ones take tenne pints of water quench therein hot yrons so long as till the tenne pints become but fiue and in these fiue pints infuse for the space of foure and twentie houres a pound of vnquencht Lime after that straine the water when it is strained dissolue therein fifteene graines of Verdegrease and as much of Vitrioll and twentie graines of Camphire this water is singular to mundifie cleanse and drie vp Vlcers Otherwise set to boyle in a new earthen vessell verie cleare water when it beginneth to boyle put into it by and by vnsleckt Lime and presently thereupon powre it out into another vessell all new let it rest there so long as vntill after it be scummed it become cleare the Lime falling to the bottome of the vessell in manner of pap in the end you shall gather the water swimming aloft by leaning the vessell and letting the Lime abide vnstirred in the bottome and this water thus gathered shall be reserued in a cleane violl or other vessell well stopped that so it may serue for your vse in which being warme dip a linnen cloth and apply it in stead of an emplaister vnto the Vlcer and renew it oft To draw out miraculously a Pellet make a tent of a Quince and for want of it of Marmalate of Quinces onely without any addition of Spices or other things annoint it with the oyle of egges and put it into the wound or hole made by the shot of the Pistoll For inward wounds in which there can no tents be put there must be drunke oftentimes the decoction of Auens and the outward wounds washt or else take Mugwort great and small Comfrey whole Betonie Agrimonie the roots of Rubia otherwise called the Diers hearbe the roots of small Plantaine otherwise called Carpenters hearbe Sage the leaues of Brambles Parsley pricking Nettle Marigolds Sanicle Bugula Mouse-eare Burnet Dendelion Plantaine the crops of Hempe female Ferne Buglosse Gentian Veruaine Birds â—oong ground Iuie water Germander Catmint hearbe Robert Cinquefoile Tansie all the Capillar hearbes of each one halfe handfull Damaske Raiâ—ins their stones taken out Licorice the seed and flowers of S. Iohns wort the seed of blessed Thistle of each an ounce the three cordiall flowers of each foure ounces all these being thus carefully pickt and made cleane let be brayed verie throughly after strained through a hairen strainer with one pint of white wine you must cause him which iâ— thrust through to drinke of this drinke a little draught fasting or one houre before he eat and as much before his supper If these iuices displease thee in stead of braying bruising or stamping of the things aforesaid you may make a decoction in common water adding in