Russel street Colonel Howard Esq Daugly My Lady Johnson in Hattengarden Madam Owen ditto Madam Keckwich ditto My Lady Smith in St. John's My Lady Blake ditto My Lady Greenfeld in York-street one made of Brass My Lady Bridgeman ditto Countess of Bedford in the Strand Countess of Portland Pellmail My Lady Dixon ditto My Lady Temple ditto Madam Atkins in Cabidge-Lane Mrs. Duncomb in Exeter-Exchange-Court My Lady Carterick in Fret-street Soho Mrs. Mansfield in Broadstreet Mrs. Ensworth in Basen-hall street Mrs. Slayter ditto Mrs. Dumstead in Grub-street Mrs. Broughton in Black Fryars Mrs. Willoughby in Coven Garden Mrs. Herbert in Three Crane Court Mrs. Herbert one sent into Wales to a Friend Mr. Whitehall Goldsmith in Lumbard street Mrs. Hoskins at Retheriff Mrs. Braddyll in St. Bartholemew Close Most of these Engines have been made of Tin by Mr. Waterman in Four Dove Court in St. Martins whom I have instructed to make them well as for the Tin-work An Explication of the Parts of this ENGINE A The whole Engine B The first Furnace with a Firestone and a Grate C The Ash-hole D The Hole to put the Fire in E The Second Furnace wherein stands the Balneum or Stew-pan F The Balneum or Stew-Pan G The Cover of the Stew-Pan with a hole in it so big that the upper part of the Cucurbite may come through it H The Cover of the Hole of the Stew-Pan to cover it when one hath a mind to boyl or stew meat in it The Cucurbite K The Glass Head L a little Hole in the Cover of the 〈◊〉 with a little shutter to put more Water into the Balneum when it consumes by Distilling M The Door of the Firehole sliding up and down N A piece fastned like a Spring to hold up the Door O The Lamp made of Tin P A Spout to fit on the Beak of the Glasshead Directions how to use this ENGINE for Distilling in Balneo Mariae which is the best way for Distilling the choicest Waters Having put your Materials which you mean to distill into the Body or Cucurbite marked I place the same into the Balneum F which being filled with Water and placed into its Furnace E put on its Cover G to keep in the heat of the Water Then put on the Glasshead and Lute it with a strap of Paper smeared over with paste made of flower and water then fit on the spout to the beak of the Glass Head with some Paper and this is called Distilling in Balneo Maria when the Body or Cucurbite stands in water But if you will Distill in Sand you must have a Pan or Balneum made of Brass for Tin would melt and unsoder then having but first an Inch thick of Sand in the bottom put your Cucurbite upon that with the Ingredients and then fill up the Pan with Sand round about the Cucurbite and give a gentle Fire and this is called Distilling Sand. A vsefull and necessary Engin for distilling all Sorts of waters ether in Balneo Mariae or in sand As also for boiling and Sterving all Sortes of meats either with charcoal or by a lamp with Spirit CHAP. I. Of Choice and Experimented Remedies in all affects of the Breast and Lungs as Consumption Phthisic Asthma shortness of Breath streightness of Breast Coughs spitting of Bloud c. A very excellent Pectoral Syrup against a Consumption ordered by a Phisitian for a great Lady TAke Ceterach Maidenhair Coltsfoot Aniseeds Liquorice of each one ounce Scolopender Lungwort Knotgrass of each one handful Root of Elecampane half an ounce thirty large Raisins of the Sun slit and stoned fifteen Figs cut small two Radishes cut small shred Herbs small and bruise the Roots and Seeds put them all in a large Pipkin and pour thereon five quarts of Springwater let it boyl gently upon a moderate fire until two quarts of the water be consumed then strain it To the strained liquour put two pound and half of double refined Sugar clarifie it with whites of Eggs and boyl it to the consistence of a Syrup whereof take one spoonful at a time by it self three or four times a day in the Morning fasting before Dinner at four in the Afternoon and at Night going to Bed let it run easily down your Throat you may take of it also at any time in the Night when there is occasion The Description of an Excellent Pectoral Decoction against Consumption Colds Coughs Asthma's c. TAke Paulsbittanny Maidenhair white Horhound of each two handfuls Root of Elecampane Liquorice Florence Orris of each two ounces Flowers of Borage Bugloss Roses red Poppies of each one handful Coltsfoot half a handful Nettleseed Carduusseed Aniseed sweet Fennelseed of each half an ounce Calamus Aromaticus Lignum Vita China Root of each one ounce Cinamon Galingal Cardamums Cloves of each three ounces Boyl all in ten quarts of water to six quarts then strain it and put into it three pound of refined Sugar drink it warm four ounces at a time three times a day Decoction for the Lungs TAke Maidenhair two handfuls Hysop Pennyroyal of each half a handful Roots of Florence Orris three drams Elecampane one dram and half Liquorice scraped and bruised half an ounce large Figs one ounce and half cut the Herbs and bruise the Roots and boyl it in two quarts of Fountain-water to a quart then strain it put to it one ounce tinckture of Safron then sweeten it with Sugarcandy or Loaf-sugar and take six spoonfuls of it warm three or four times a day The Tincture of Safron you may make presently by putting half an ounce of Safron into a Bottel or Phiol and then pouring upon it half a Pint of good Brandy if you have not Rectified Spirit of Wine set the Bottel in a warm place and shake it some times and the Brandy will extract the Tincture out of the Safron and leave it as white as straw which then hath no more vertue Another most Excellent Pectoral Decoction or Drink TAke half an ounce of French Barly boyl it in two quarts of Fountain-water for a quarter of an hour then put into it Raisins of the Sun stoned six drams Jujubes Sebesstens of each twelve in number fat Figs Dates stoned of each six in number all cut small let all these boyl with the Barly another quarter of an hour then put to them Lungwort Scabious of each one handful Hysop Politrice Flowers of Coltsfoot of each one pugil that is as many as you can hold between two fingers and your thumb Liquorice scraped and bruised two drams let them boyl all together a little more than a quarter of an hour then strain it when it is half cold It is an excellent Pectoral curing Obstructions and most other Diseases of the Breast and Lungs as Coughs Asthma's or shortness of Breath Phthisicks hoarsness c. The Patient may take about half a pint of it warm Morning and Evening Doctor Hornick his Excellent Pectoral Water against a Consumption TAke
the Liver of a Calf and the Lungs of a Fox the herb Lungwort Liverwort Sage Rue Hysop of each one handful Elecampane the Root of Flag of each half an ounce Aniseeds Carrawayseeds sweet Fennel-seeds of each half an ounce flowers of Borage of Bugloss of each two drams Cut them all very small then infuse them for twenty four good hours in two quarts of good old Mallago and Scabious and Garduus-water of each four ounces Hysop-water two ounces then distil it and sweeten it with Sugarcandy drink a little Glassful thereof two or three times a day This Water is much recommended against a Consumption It comforts and strengthens the Lungs and Liver facilitates Expectoration attenuates the tough and thick Phlegm expells wind out of the Stomach and Bowels and opens the obstruction of the Lungs and Liver Another Pectoral Water distilled TAke Scabious Paulsbittany of each two handfuls Maidenhair Sage Hysop Horhound Liverwort of each one handful Flowers of Borage and Bugloss of each one handful Elecampane Florence Orris Roots of Parslee of each half an ounce Aniseeds sweet Fennelseed Nettleseed Cinamon Safron of each half a dram Cut the Herbs and bruise the Seeds and put them all into a fit Vessel and pour upon them three quarts of good old Wine stop the Vessel close and let it stand to infuse for a week then distil it to the water distill'd add Sugar-candy Spanish Juice of Liquorice one ounce Salt of Tartar six drams drink thereof two or three times a day one ounce at a time This is recommended as the greatest and best Pectoral It not only opens all obstructions of Lungs helps Colds Coughs Asthma's spitting of Bloud and Matter but also gives ease in all pains of the Stone Dr. Scroderus his Asthmatick Water against Phthisick shortness of Breath It comforts a weak and cold Stomach and expells Wind and helps fainting Fits TAke Coltsfoot Sage Marjoram Hysop white Horhound of each half a handful Roots of Elecampane of Jentian of each three drams Cloves Ginger Cardamoms of each two drams and half Florence Orris Polipod of the Oak Liquorice Jujubes Sebenstens Currants sweet Almonds of each three drams Squils dry'd half a dram of seeds of Nettles Fennel and Basil of each three drams four soft Figs cut small bruise all the Roots and Seeds and shred the herbs put them all into a Vessel and pour thereon two quarts of Sack three Pints of Nants Brandy one ounce of Honey stop the Vessel close and let them stand to digest for ten days then distil it sweeten the distilled Water with the best refined Sugar to your taste and drink thereof one ounce at a time two or three times a day Dr. Salmon his Pectoral Wine TAke Rhenish Wine two quarts Salt of Tartar Aniseeds Corianderseeds Carraways of each one ounce bruise them all and digest them into the Wine for ten days then strain it To the strained liquor add Spanish Juice of Liquorice four ounces dissolve it in the Wine by the warmth of a Balneum or put it into a Coffy-pot and close it well and set it in warm water and being well-setled pour off the clear Liquor and keep it for use Salmon recommends this as an admirable Pectoral curing most Diseases of the Breast and Lungs as the inveterate Cough Asthma Phthisick Inflamation or Impostume of the Lungs with a shortness of Breath pains of the Side and Stomach and obstructions of both Liver and Spleen A most Excellent Pectoral Syrup against Asthma Consumption of a famous Physician TAke French Barly two ounces Roots of Fennel of Elecampane of Liquorice of Smallage of Butterburr Raisins of the Sun stoned of each one ounce and half twelve Dates Jujubes and Sebestens of each thirty Leaves of Coltsfoot of Lungwort the tops of Hysop of white Horhound Maidenhair of each one handful Aniseeds Cottonseed of each half an ounce flowers of Coltsfoot of Butcher-Broom of each half a handful The way of making this Syrup is thus boyl the Barly in nine quarts of water for half an hour then put in the Roots of Butterburr of Smallage of Elecampane and Fennel all well cleaned and cut small let them boyl also for half an hour then put in the Dates Jujubes Sebenstens and Raisins all cut small then let them boyl with the Eest for a quarter of an hour then put in the herbs cut small which boyl also for a quarter of an hour longer then put in the Liquorice and the Seeds bruised and the Maiden-hair and the Flowers and having boyled only five or six wallops take the Decoction off from the fire and when it is half cold strain it then put in five pound of double refined Sugar and having clarified it with the white of an Egg boyl it to the consistence of a Syrup with a very slow fire then being cold you may aromatise it with six drops of Oyl of Aniseeds and two drops of Oyl of Cinamon mixt with about an ounce and half of fine Sugar in fine powder This Syrop is good to cut and expectorate the cold and tough Phlegm of the Lungs and of all those parts which serve for respiration It giveth chiefly great ease and relief to those that are troubled with Asthma's Phthisick and shortness of Breath with old and inveterate Coughs for it opens the Pipes and brings away the Phlegm which stopped them One may call it the Palsom of the Lungs and chiefly of those of aged Persons one may take a spoonful of it at any time in the night and in the day-time some distance before and after meals and so continue the use thereof or begin again according as you see it needful Another Excellent Syrup for those that spit Bloud experienced by Squire Boil TAke Comfry Roots six ounces leaves of Plantine two handfuls beat them well together in a stone Mortar then press out the Juice which strain through a linnen cloth let it settle then boyl it up to a Syrup and clarifie it with the white of an Egg. Take a spoonful of this Syrup several times a day and at any time in the night If you will use this Syrup presently you may only use equal parts of the Juice and Sugar but if you would keep it all the year long you must take two parts of Sugar to one of Juice Another Remedy for spitting of Bloud TAke Leaves of Coltsfoot half a handful shred it very small then fry it with a little Bacon then put to it the yolk of an Egg and stir it well together eat it in the morning fasting continue this for some time A Broth with Chinaroot for a Consumption used by a great Lady TAke Chinaroots thin sliced two ounces white and red Sanders of each three drams put them into a large Pipkin and pour upon it four quarts of fair water cover it close and let it stand to infuse in a warm place or in hot water for twenty four hours then put to it a good Pullet or two Chickens let it boyl and
on the top of it which scum off then take two pounds of Sugar to a quart or Juyce and having clarified it with the White of an Egg boil it to the Consistence of a Syrup For a Cough of the Lungs or any stuffing or obstruction in the inward Parts which hath often been approved and found effectual by many Take a Cock dress him and cut him all to pieces and bruise all the Bones of him then take of Aniseed bruised four ounces Muiliene and Lungwort shred small of each a handful a Fennel-Root also shred small put all these to boil in a pottle of spring-water for three hours close covered and as the Liquor consumeth supply it with a quart of Hysop-water and at the latter end put into it two ounces of Liquoras bruised then strain it out and press the Ingredients a little then put into the Liquor two ounces of brown Sugar-Candy in powder Take of this Liquor half a pint at night instead of a Supper as hot as you can drink it and lie down upon your back for a quarter of an hour Do the like in the Morning before you rise and fast three hours after it An Excellent Receipt for an old Cough though never so great used by my L. Hatton Take Raisins of the Sun stoned and Figs washed and sliced of each two ounces unset Hysop a handful Enulacampana dried and bruised two ounces Aniseeds bruised one ounce boil all these in a gallon of small Ale till half is consumed then strain it and put to it Honey and sweet Butter of each four ounces Safron dried and powdred half a dram boil them again gently till they be well incorporated Drink of this Liquor warm half a pint in the morning and at night This Proportion made twice hath cured Coughs of long continuance and hath been often approved Dr. Hakins his Excellent Remedy for a Cold or Cough as also to strengthen the Lungs if there be any Defect in them Take three ounces of Enulacampana scrape off the Rind and cut it in thin slices then boil it in three pints of Conduit-water till it comes to a pint and a half then put therein a pound of fine Sugar and let it simper a little on the fire then take it off and let it cool and it will be a perfect Syrup whereof take three spoonfuls morning and evening An Approved Remedy in all Assects of the Breast and Lungs as Colds Coughs Asthma Phthisick Hasing or Wheezing and Ratling in the Pipes Take the best old Malago and distil it in a Glass Cucurbite in Balneo Mariae when you have drawn off the Spirit change the Receiver and continue the distillation drawing off the flegm until there remain in the bottom a Substance like Honey which powr out and mix it again with the flegm that you distilled off last Drink of this Liquor two or three times a day putting into every draught a few drops of the odoriferous Spirit of Benjamin which you may prepare thus Put a Pound of Benjamin into a low Cucurbite of Glass and distil it in B. M. or in a Sand Furnace and there will first come over a clear Liquor which will have all the odoriferous Scent of the Benjamin which is a most excellent thing for the Breast and Lungs A Remedy for the Lungs when they are stopt with Flegm c. Take Enulacampana root well dried Liquoras and Aniseeds of each an ounce Flower of Sulphur half and ounce Sugar-Candy six ounces make all into fine Powder and take thereof half a spoonful three times a day Also take the following Decoction Take a Pottle of Hysop-water Maidenhair Scabious Colts-foot and Horehound of each a handful Aniseeds and Liquoras bruised of each one ounce Figs sliced Raisins of the Sun stoned Dates sliced of each three ounces boil it all to a quart and sweeten it with fine Sugar Take a small draught of this warm in the morning fasting and at four in the Afternoon and at Night and as often as you think good An Excellent Mead for the same Boil one Gallon of Honey with half a pint of Water and scum it clean then add four Gallons of Water and boil it gently for two hours scumming it all the while then put into it four ounces of Raisins of the Sun stoned Enulacampana roots two ounces Fennel roots Marsh mallow roots and Polypode of each one ounce Maidenhair Colts-foot Sage Betony Scabious and Hysop of each a handful Aniseeds one ounce put all these Ingredients into it so soon as there rises no more scum then let it cool and work it with yeast and Tun it Drink thereof warm at pleasure It is excellent for the Breast and Lungs Against the Rising of the Lungs an Excellent Remedy There is nothing better than the water of Enulacampana roots stamp the green Roots in a stone-mortar and mix with them half as much of green Liquoras then distil it in a Glass-Still Take of this Water half a spoonful at a time whensoever the raising doth trouble you mix it with as much Muscadine or old Malago or take it in the water of Ladies Mantel or Leons foot if you cannot take it alone To make Excellent Lozenges against a Cold Cough of the Lungs and Consumption Take one pound of fine Sugar in Powder Liquoras and Enulacampana finely powdered of each four ounces put them into a little earthen Pan and moisten them with two or three spoonfuls of Unset Hysop-water distilled when it is in its Flower then sprinkle into it a little powdred Pepper and cast them upon a Pie-plate with Flower strewed on it when it is cold form them out Lozenges to hold under the Tongue against Cough Defluxions and Rheumes Take Mastick Nutmegs and Orrice roots in fine Powder of each half an ounce red Storax and Frankincense of each an ounce and half Raisins stoned and Sugar penidies of each two ounces make a Paste thereof with Mead and form it into Lozenges about the bigness of a small Bean a piece Hold one under your Tongue at your pleasure night and day but especially when you are laid to rest and let it dissolve of it self To make white Lozenges for the Breast and Lungs Cold Cough and Rheum in the Head Take fine Sugar four ounces white Sugar-Candy and Penide-Sugar of each one ounce Florence Orice-root in fine powder two drams Liquoras in powder three drams fine Starch-flower three drams Mix them all together and with Gum-Dragant steeped in Rose-water make Lozenges To make Penide Sugar Dissolve fine Sugar in Barley-water over a gentle Fire and clarifie it with Whites of Eggs twice then strain it and boil it gently until it rises up in great bubbles and being chewed sticks to your Teeth Then powr it upon a Marble-stone anointed with Oyl of Almonds letting first the bubbles sink being removed from the Fire and almost cold keep it up in a body as near as you can by bringing back the outside to the middle with your Fingers being rubbed
scorching and itching Humor that waters and itches which cured a Gentlewomans Arm which did abound with very ill disposed waterish Humors Take Fumitory four handfuls Langue de beif and Scurvey grass of each one handful Madder two ounces Harts-tongue one ounce Rhubarb sliced and Sena of each half an ounce sweet Fennel-seed bruised one ounce Roots of Elecampane and red Dock both bruised and Currans wash'd and bruised of each half a pound boil them all in two Gallons of Ale to a Gallon then strain it and drink a pint thereof in two draughts every Morning fasting at two hours distance taking the last draught three hours before Dinner Note That it is much better to boil it in clarified Whey An Ointment which she used with the Drink Take Sheeps Suet well tried one pound boil it in a pint of Plantane water and a pint of the Juice of Housleek over a gentle fire till a pint is consumed or more and out a pint remaining let it stand till it is cold then take off the Fat that is upon it and with the Liquor bath the Parts with a Spunge and having well bathed it anoint it with the Fat you took off and continue it till you are well as also the Drink A most Excellent Drink for prevention of the Stone and Gravel whether in the Reins or Bladder and for many other Diseases much Experienced by a famous Physitian in France who using it three times a year viz. just before Easter in the heat of Summer and at Michaelmass preserved himself by it to the Age of 122 years in perfect health Take two quarts of Oats the clearest and soundest you can get wash them well in several waters and rub them between your hands then drain them and boil them in five quarts of Fountain-water with a good handful of Dandelion-roots well wash'd and stamp'd in a stone Mortar let them boil an hour then strain it and put into the Liquor four ounces of Honey and half an ounce of Sal prunella let it boil a quarter of an hour then pour it into an Earthen Vessel and let it cool then put it into Bottles Take of this two Beer-glasses full in the Morning fasting taking the last Glass two hours before Dinner and another in the Afternoon and continue it for a fortnight without observing any Diet or keeping House It is much recommended to be very wholsom it cleanses the Reins is good against the Stone and Gravel purifieth and strengthens the Lungs cures all Fevers and Agues even Tertian and Quartains opens Obstructions of the Liver and Spleen helps all sorts of Colicks and pain in the side the Scurvey Dropsie Heaviness and Weariness of the Body revives the Senses clears the Sight sharpens the Appetite and causes rest in the Night strengthens Nature and preserves Health It may be taken at any time without danger A Diet-Drink against Melancholy Take Sena two ounces Fumitory Hops and Borage of each a pound boil them in two Gallons of Spring-water to one gallon then strain it and sweeten it with Sugarcandy or Honey and after a weeks time drink a draught of it in the Morning fasting and another about four in the Afternoon Another for the same Take a pint of Aqua vitae and a quart of Rose water four ounces of Liquoras bruised three ounces of Aniseed bruised boil all together with a gentle fire to a pint then strain it and take frequently thereof in the Morning fasting My Lord Brunkard's Diet-Drink for the Scurvey and Dropsie Take of Lignum vitae and Sarsaparilla of each eight ounces Sassafras one ounce Rosemary Marjoram Ground-Ivy Thyme Bark of the Roots of Capers Sea and Garden-Wormwood of each a handful an Orange Peel stuck with Cloves and of quartered Nutmegs put them all in a Bag and hang them in half a Barrel of six shilling Beer drink thereof when you are thirsty the staler it is the better A Rare and Excellent Drink of great Virtues for the Cure of several Distempers learnt of a Gentleman who at his Death confessed he had done many wonderful Cures with it Take half a pound of quick Lime new from the Kiln powr upon it a Gallon of fair water let it stand eight hours then pour off the Clear and strain it through a Sieve with a grey Paper in it put into this Liquor one pound of blew Currans beaten Liquoras bruised Aniseeds bruised Sassafras of each four ounces Mace two drams let these infuse in the Water twelve hours then strain it again and put it in Bottles for Use This Drinks Cures all manner of Obstructions inward and outward Vlcers strengthens Nature purifieth the Blood and is good for the Scurvey and Dropsie it cures Consumption and shortness of Breath it is excellent against the Stone and Gravel Strangury and retention of Vrine it creates an Appetite and causes a good Digestion it kills Worms and is an admirable Remedy against the cold Palsie Drink of it three times a day half a pint at a time with a little Syrup of Ground-Ivy CHAP. XIV Select Syrups A very good Syrup against cold Diseases of the Head Brain and Sinews as the Palsie Apoplexy Falling Sickness Cramp and Water distilling out of the Head lying in Bed TAke of the Flowers of Stechados four ounces Thyme Calamint Organum Sage Flowers of Betony and Rosemary of each an ounce and half Seeds of Rue Piony and Fennel of each three ounces boil them in five quarts of running water till half is consumed then strain it and boil it up to a Syrup with Sugar and Honey of each two pound then take Ginger Cinamon Calamus Aromaticus and Nutmeg of each two ounces bruise them and tie them up in a course thin Cloth of loose and open Threds and hang it in the Syrup A very good Syrup against the Scurvey and to sweeten and attemper the Blood Take of the Juices of Scurvigrass Brook-lime Fumitory Water-cresses of Bugloss and of Pippins or Permains of each half an ounce of the Bark of Roots of Capers and Polipode of the Oak of each half an ounce Epithymum Bawm Agrimony Maidenhair Broom-flowers and Borage-flowers of each half an ounce shred the Herbs small and bruise the Roots and boil them all to a pint and half then strain it and boil it to a Syrup with a sufficient quantity of Sugar Use it with White or Rhenish Wine An Excellent Syrup to clear and open the Breast and Lungs often Approved Take Liquoras small sliced ten ounces Maidenhair five ounces Hysop two ounces put all these into a Pottle-pot and powr thereon a quart of Spring-water set the Pot into a Kettle or Pot of hot water on the Fire and keep it almost boiling hot for fourteen hours and as the Water consumes in the Kettle fill it up again with hot water then strain it and put the Liquor in a clean Posnet and put to it clear Honey Sugar and Sugarcandy of each ten ounces put into it the White of an Egg beaten
then set it on the Fire and when the Scum rises take it off then strain it without pressing it then set it on the fire again and put into it a quarter of a pint of Rose-water and boil it up to the Consistence of a Syrup Take thereof in the Morning fasting and at four in the Afternoon and when you go to Bed and at any time in the Night if you are troubled with a Cough It hath done much good to many it will keep a long time being kept in a Glass stopp'd with a Prune and tied on with a Bladder A Comfortable Syrup against Melancholy Take the clear Juice of Borage of Bugloss and Pippins of each half a pound Juices of Sorrel Hops and Endive of each two ounces Cinamon and yellow Sanders of each one dram Clarifie the Juices with the White of an Egg and boil it to a Syrup with one pound of Sugar Then take Cochines one dram Saffron half a dram Lignum Aloes rasped one scruple tie them up in a thin Cloth and hang it in the Syrup Another Syrup of Pippins against Melancholy by Dr. Fryer Take twelve large Pippins cut them through the middle and core them but pare them not boil them in two quarts of Water with a gentle Fire to a quart then strain it through a Hypocrass bag without crushing them then boil the Liquor to a Syrup with a sufficient quantity of Sugar then take four grains of Ambergreece and ten grains of Saffron put it in a little Tiffany bag and hang it in the Syrup Take of this Syrup now and then two spoonfuls with four spoonfuls of Borage-water and eat now and then the quantity of a small Walnut of Conserve of Borage drinking the said Draught after it This Course is Excellent to Cure and prevent Melancholy Syrup of Clove-Gill flowers Take of the best and fragrantest Clove Gilli-flowers one pound the Whites clipt off put them in a Pipkin and powr upon them so much hot water as will cover them crush them well down and let them stand all night then strain them and warm the Liquor gently and dissolve in it fine Sugar in fine Powder three pound of Sugar will suffice for a quart of Liquor but take great heed you do not boil it for all Authors forbid because in the boyling of it you will lose all the fragrant and cordial Spirits of the Flowers If you find that your Syrup is too thin with three pound of Sugar to a quart of Juice then you may take four pound to one quart of Juice Some Women do admire that this Syrup should keep not being boiled but I can assure you upon experience that it will keep as well as if it had been boiled and I am sure that it is a great deal better and more cordial for the reason which I have given Note That some let them stand four or five days before they strain the Liquor To make the best and richest Syrup of Clove-Gilli-flowers Take what quantity you please of the best Flowers their Whites clipt off then take double the quantity of them of fine Loaf-Sugar powdred and sifted put some of the Flowers into a Crock or Pitcher and on the top of them some Sugar then another Lay of Flowers upon the Sugar and Sugar upon them and so continue till all your Flowers and Sugar are laid then set the Vessel in a Pot or Kettle of boiling water stopping the Pitcher and laying a weight upon it to keep it from rising in the Water keep the Water boyling for seven or eight hours having another Vessel of boyling Water ready to supply it as it wasts for it must be always kept fill'd up to reach as high as the Flowers in the Pot after this powr it hot through a Hair-Sieve into a Bason and when it is cold bottle it up and stop it close and you shall have a most rich Syrup very Cordial and Odoriferous far beyond all compare but if you would have more in quantity and not so rich powr some white Wine upon the Flowers and Sugar before you set it to boil and you will have also a very fine Syrup After this manner you may make Syrup of Roses but you need not clip the Roses and single refined Sugar will serve An Excellent Syrup of Aqua Vitae for a Cold or Cough or Shortness of Breath Take half a pint of the best Nantz-Brandy put it in a Silver or Pewter Porringer set it upon Embers and put into it four ounces of powdered Sugar candy when it is warm sire it with a Paper and let it burn until it goes out of it self and leaves a Syrup behind but you must stir it all the while with a Silver Spoon Take of this Syrup two parts and mingle it with one part of Oximel of Squills which is a most Sovereign thing for the Breast and Lungs Phthisick Astma and Shortness of Breath Syrup of Corn Poppy-flowers Take Fresh red Poppies two pound infuse them in warm water for twelve hours then strain the Liquor and infuse fresh Poppies in it as before then strain it again and with an equal quantity of Sugar make a Syrup in Balneo Mariae It is Excellent in Feavers causes Rest eases the Cough and all other Pains and the Colick abates the Rage of the Plurisie eases the violent pain of the Stone stops all sorts of Fluxes the Whites in Women the Loosness and bloody Flux The Dose is from one Spoonful to two To make Syrup of Aniseeds by Dr. Quirceton Take Aniseeds bruised two ounces infuse them in a quart of Sack for three days then strain it with one pound of Sugar boil it very gently to a Syrup This Syrup is good for the Breast and Lungs expels Wind eases the Colick provokes Vrine and cleanses the Reins Mothers and Nurses should never be without this Syrup for it is an excellent thing to give to young Children for the Gripes to which they use to be very subject A most Excellent Syrup to restore such as have been lingering in a long and wasting Consumption Take the Flesh of Snails four ounces French Barley two ounces Dates one ounce Raisins Liquoras of each six drams Sebestens and Jujebs of each twelve in number seeds of Cotton Mellons Cucumbers and Gourds of each half an ounce seeds of Lettice and white Poppies of each two drams the Herbs Coltsfoot and Lungwort of each a handful bruise the Seeds stone and bruise the Raisins and shred the Herbs and the other Ingredients and boil them all in three quarts of Water to two quarts then strain it and boil the Liquor to a Syrup with two pound of Sugar and Sugar of Roses and Diatragagant Frigida of each five ounces which you must have of the Apothecaries Dose two three or four ounces at a time Several other Pectoral Syrups as Syrup of Ground-Ivy of Turnips Syrup of Ale and others you have in the Chapter of Remedies for the Breast and Lungs CHAP. XV. Select EMULSIONS or
five times at last the dye will be so deep that it will look almost black lay of it on a good deal beyond the pained part on all sides keep it thus continually covered and warm with it CHAP. XXXVIII Select Remedies for the Back For weakness in the Back TAke Dates stone them and take out the inner hard white skin then stamp them and mix them with the pith of an Oxe beat and work them well together then add to it eggs and grated bread mix them all well together with a sufficient quantity of cream fry them and eat thereof in the morning fasting strowing sugar upon it Another Take the pith of an Oxone pound Ale and Muscadine or Alegant or old Malaga of each one â—ynte Rasins of the Sun stoned half a handfull Currans four ounces ten or twelve dates sliced a stick of Liquorice bruised Anniseeds half an ounce boyl all these to the consumption of half then strain it and drink thereof warm in the morning fasting grating nutmeg into it Another for weakness in the Back Take the Kidneys of an Oxe or Steer slice them very thin then stew them easily in a quart of water close covered to the consumption of half then add half a pynte of Red Rose water and as much Alegant or Muscadine add Sugar and grated nutmeg take thereof four or five spoonfuls in the morning and at four in the afternoon for a week together then intermit a week and then take it again another week if you think it need Another to strengthen the Back and to restore marrow in it Take the pith of an Oxe half a handfull blew Currans washed and bruised two ounces boyl them together in Allegant or Muscadine then mix it with the yolks of two new layd eggs and grated nutmeg and take a spoonfull or two warm in the morning fasting Another often approved Remedy for a sprain in the Back and to strengthen it Take the yolk of a new layd egg beat it with a glass-ful of Muscadine Alegant or old Malaga then warm it well and grate nutmeg in it and drink it twice a day For a Crick in the Back an outward Remedy Take the marrow of the bone of a Horse warm it and anoynt the Back with it it will give speedy ease and in four or five times anoynting perfectly cure it For heat in the Back and Reins Take Rose water and infuse therein red and yellow saâ—â—ders and red rose leaves let it infuse for twelve hours then bathe your Back very well therewith it will asswage the heat and greatly comfort the Reins For pain in the Back Take Comfry roots and stamp them and boyl them in posset drink thereof four or five days together Also take Knot grass shred it and mix it with butter and make Tansie thereof and eat it it much availeth to the said Cure Sr. Kenelm Digby's Excellent astringent Plaister for the Back Take Comfry Roots Knot grass Cinquefoil roots Budweed or Bawdweed of each two good handfulls stamp all these and put to them a quart of the best sallet oyl let it boyl softly til the oyl hath extracted the vertues of the Roots then strain it then put to it four ounces of Venice Turpentine and as much of Virgin wax and two ounces of Pitch For an Ach in the Back Take Lilly roots Camomile Anniseeds of each a good handfull stamp them together and fry them in Hogs grease with a little Clarret wine make a plaister thereof and apply it to the Reins An Approved Remedy for a Sprain in the Back Take good Muscadine or in want thereof good old Malaga and a spoonfull of Madder incorporate them well together give it the Patient to drink for three mornings together and if need requires he may take it three times a day CHAP. XXXIX Select Remedies Relating to CHILDREN Of Choice and Approved Remedies for such Diseases as are incident to Children A Rare Balsom for Children breeding teeth to make them come without pain TAke two or three River Crabs and beat them in a stone Mortar then moisten them with a little water of blew bottles and press out two ounces of the juice take also two ounces of muscilage of Marshmallow roots put them together with May butter or other fresh unsalted butter three ounces Hens fat and Ducks fat of each two drams put them into a pipkin and boyl them over a gentle fire to the consumption of half the moisture then strain them and add Sugar candy finely powdered four ounces the yolk of one egg Musk and Amber grease of each six grains This Balsom hath been much experimented by many Persons of Quality in France for its Excellency to soften the gums of Infants whose teeth are ready to cut their Nurses must be carefull to anoint their gums often with it The use of it is no way inconvenient and being pleasing to taste and wholsome it can do no harm though it should be swallowed In Dr. Cnarra ' s Royal Dispensatory Another Balsom for the same Take the brains of a Hare either roasted or boyl'd mix it with honey and unsalted butter and a little distill'd water of Cullendine anoynt the Childs gums frequently therewith An approved Remedy for the Rickets Take roots of Smallage Parsly Fennel and Angelica of each a handfull slice them and boil them in distilled waters of Angelica unset Hysop and Colts foot of each one part till they are tender then strain it and boyl it up to a syrrup with white honey Then take a stick of Liquorice and scrape and bruise one end of it and give the Child with it one spoonfull of the syrrup in the morning at four in the afternoon and at night A Bath for the Rickets Liver grown or opilation of the Liver in a Child Take a Sheeps head with the wool on it cleave it in the middle and boyl it til it be tender and that the bones slip clean out of the flesh boyling with it Smallage Camomile Primrose leaves and Hysop of each four handfulls then bathe the Child all over with this broath as hot as it can endure twice a day then mash the herbs with the flesh and bind it warm to the joynts that are weak It is a certain and much approved Remedy Another Approved Remedy for the Rickets Take a quart of new milk boyl it with a handfull of Sanicle shred small til a pynte be boyl'd away let the Child drink of it warm in the morning fasting and let it neither eat nor drink within an hour after it And at night boyl a handfull of Red mint in a quart of milk and let the Child eat it last at night Continue this for a month An Oyntment for the Rickets Take Sanicle and red mints of each two handfulls shred them small and stamp them then boyl them in a pound of fresh butter then strain and press it out and anoynt the Childs breast Arms and Gullet-Bones with it warm before the Fire Another for the same Take
did eat of them To make Harts-horn Jelly Take four pounds of Harts-horn rasped boil it in two quarts of Water til it be a Jelly which you may try upon a Plate it will be so in four or five hours gentle boiling and then strain the clear Liquor from the Horn which will be a good quart then set it on the Fire again with fine Sugar in it to your Taste with half a pint of white Wine or Sack in it and a Bag of Spice containing a little Ginger a stick of Cinamon bruised and a Nutmeg quartered and two or three Cloves bruised Assoon as it beginneth to boil put into it the Whites of three or four Eggs beaten and let it boil up gently til the Eggs harden into a Curd then pour into it the Juice of four Limons and take it presently off the Fire and run it through an Hypocras Bag. My Lady Paget's Harts-horn Jelly Take a small Cock-Chick when it is scalded slit it in two pieces lay it to soak in warm water until the Blood be well out of it then take a Calves-foot half boiled slit it in the middle and pick out the Fat and Black of it put these into a Gallon of fair Water scum is very well then put into it an ounce of Harts-horn and half an ounce of rasped Ivory when it is half consumed take some of it up and if it jelly take it off and put it into a Bason then beat the Whites of four Eggs with four spoonful of Rosewater and put it to the Jelly with a quarter of an ounce of Cinamon well bruised one flake of Mace three or four thin slices of Ginger one top of Rosemary and two or three of sweet Marjoram sweeten it with fine Sugar then set it over a Chafing-dish of Coals and stir it well then cover it close and blow under it to make it boil till the Curd hardens then wring into it the Juice of half a Limon and take it presently from the Fire and strain it If you would have it more Cordial you may add one Grain of Ambergrease and half a Grain of Musk ground with a little Sugar The Way to dress Poor John to make it very tender and good Meat Put it into a Kettle in cold Water and so hang it over the Fire and let it soak and stew without boiling for three hours but the Water must be very hot then make it boil two or three walms By this time it will be very tender and swelled up then take out the Back-bone and put it to fry with Onions if you put it first into hot water as Ling and such Salt-fish or being boyled if you let it cool and heat it again it will be tough and hard Buckorn is to be watered a good hour before you put it to the fire then boyl it till it be tender which it will be quickly then Butter it as you do Ling and if you will put Eggs to it To Stew or Dress an Eel with Ragust the French way Cut the Eel in pieces and put them into your Stew-pan with white wine Butter Sibbalds and Parsly shred some Capers Salt and Pepper and a few chippings of bread to allay the sauce when it is enough serve it up and if you will you may make a white sauce to it with whites of Eggs and Verjuice or white wine and Vinegar To Stew a Carp in Short Broth. Cut the Carp in pieces and cast them into white-Wine or half water and half white wine Season it with Pepper Salt and Cloves some Limon or Orange-peel put into it a bundle of Parsly and Thyme with an Onion if you will let it stew easily till there remain but a little Broth or Sauce then put into it some Butter and some Parsly shred very small then serve it up Salmon in Short Broth. Boil it in Wine Water and Vinegar till it be tender then put into it a piece of Butter which will enter into the fish then take it out and put it in a Cloath and eat it with Vinegar you may make also a sauce to it with Butter and Anchovies which is an excellent Sauce for it Monsieur St. Ebremonds way of Stewing Oysters Take what quantity you will of the best Oysters to eat raw open them putting all their water with the fish into a Bason Take out the Oysters one by one that you may have them washed clean in their own water and lay them in the dish you intend to Stew them in Then let their water run upon them through a fine linnen that all their foulness may remain behind Then put a good great Lump of Butter to them which may be when melted half as much as their water Season them with Salt Nutmeg and a very few Cloves Let this boyl smartly covered when it is half boyled put in some Crusts of light French Bread and boil it on till all be enough then serve them up My Lord of St. Albans's way to Boyl Beef most tender and short Take a Rump or Brisket of Beef keep it without Salt as long as you may without danger to have it smell ill for so it grows mellow and tender which it would not do if it were presently salted When it is sufficiently mortifi'd rub it well with Salt let it lie so but a day and a night or at most two nights and a day Then boyl it in no more water then is necessary boyl it pretty smartly at first but afterwards but a simpring or Stewing Boyling which must continue seven or eight hours Sometimes he boyls it half over night and the rest the next morning If you should not have time to Salt it you may supply that want thus When the Beef is through boyled you may put so much Salt into the Pot as to make the Broth like brine and then boil it gently an hour longer or take out the Beef and put it into a deep dish and put to it some of his broth made brine and cover it with another dish and stew it so an hour A Hanch of Venison may be done the same way OF PRESERVING CONSERVING and CANDYING c. Apples in Gelly my Lady Pagets way set down by Sir Kenelm Digby MY Lady Paget makes her fine Preserved Pippins thus They are done best when Pippins are in their prime for quickness which is in November Make your Pippin-water as strong as you can of the Apples and that it may be the less boyled and consequently the paler put in at first the greatest quantity of pared and quartered Apples the water will bear To every pint of Pippin-Water add when you put the Sugar to it a quarter of a pint of fair Spring-Water that will bear Soap of which sort only you must use and use half a pound of Sugar the purest double Refined If you will have much Gelly two Pippins finely Pared and whole will be enough you may put in more if you will have a greater Proportion of substance to the
made Quinces with Gelly I used the first time these proportions of the Decoctions of Quinces three pound of Sugar one pound three quarters flesh of Quinces two pound and half The second time these of Decoction two pounds and half Sugar two pounds and a quarter of flesh two pounds three quarters I made the Decoction by Boyling gently each time fourteen Quinces in a pottle of water an hour and half or two hours so that the Decoction was very strong of the Quinces I boyled the parings with all the Substance of the Quinces in thick slices and part of the Coar excepting all the kernels and then let it run through a loose Napkin pressing gently with two plates that all the Decoction might come out but be clear without any flesh or mash The first making I intended should be Red and therefore both the Decoction and the whole were boyled covered and it proved a fine clear Red. This boiled above an hour when all was in The other boiled not above half an hour always uncovered as also in making his Decoction and the Gelly was of a fine pale yellow I first put in the sugar upon the fire with the Decoction and assoon as it was dissolved I put in the flesh in quarters and halfs and turned the pieces of them in the Pan else the bottom of such as lay long unturned would be of a deeper colour than the upper part The flesh was very tender and good I put some of the pieces into Jarr-glasses carefully not breaking them and then poured Gelly upon them then more pieces then more Gelly c. all having stood a while to cool a little Mrs. Marbury the Queens Preserving-Woman Her fine white Gelly of Quinces Take Quinces newly from the Tree wipe them clean and boyl them whole in a large quantity of water the more the better till the Quinces crack and are soft then press out their Juice hard but so that onely the Liquor run out but none of the Pap Take three pound of this strained Liquor being settled and one pound of fine sugar and boyl them up to a Jelly with a moderate fire they may require near an hours boyling to come to a Jelly The Tryal of that is to take a tin Plate and wet it with fair water and drop a little of it upon the wet Plate if it stick to the Plate it is not enough but if it fall off when you slope the Plate without sticking at all to it then is it enough Then put it into flat shallow Tin forms first melted with cold water and let it stand in them four or five hours then reverse the plates that it may shale and fall out and so put the parcels up in Boxes White Marmelade of Quinces the Queens way Take a pound and a half of flesh of Quinces sliced one pound of sugar and one pound of a Decoction made very strong of Quinces boiled in fair water boyl these with a pretty quick fire till they be enough and that you find it Gellieth then proceed as in Sr. Kenelms way The Lady Baths's way of making White Marmelade of Quinces Take six pound of the flesh of Quinces and two pound of sugar moistened well with the juice of Quinces Boil these together first gently till the Liquor be swelled out of the Quinces and have dissolved all the Sugar then very quick and fast proceed as in Sr. Kenelms way bruising the Quinces with a Spoon c. till it be enough This will be very fine and quick in Taste Paste of Quinces with very little Sugar as they were done for Sr. Kenelm Digby To one pound of the flesh or solid substance of Quinces when they are pared coared and quartered take but a quarter of a pound of double-Refined purest Sugar Do thus Scald your flesh of Quinces in a little of the juice of other Quinces that they may become tender as if they were Codled then beat them in a Mortar to subtil uniform smooth Pulp which you may pass through a Searse In the mean time let your Sugar be dissolved and boyling upon the fire When it is of a Candy height put the Pulp of Quince to it and let it remain a little while upon the fire till it boyl up one little puff or bubling and that it is uniformly mixed with the Sugar You must stir it well all the while then take it off and drop it into little Cakes or put it thin into shallow glasses which you may afterwards cut into slices Dry the Cakes and Slices gently and by degrees in a Stove turning them often these will keep all the year and are very quick of taste To make Excellent Marmalade of red Currans by Mrs. Marbury Take the Juice of red Currans and put into it a convenient proportion of entire Currans cleansed from the Stalks and Buttons at the other end let these boil a little together have also ready some fine Sugar boiled to a Candy-height put to this of Currans at discretion and boil them together till they be enough and bruise them with the back of your Spoon that they may be in consistence of Marmalade which put in Pots when it is cold You need not stone the Currans when you put in the Juice unless you please Excellent Jelly of red Currans Set them over the Fire that their Juice may sweat out pressing them all the while with the back of your preserving Spoon to squeeze out of them all that is good when you see all is out strain the Liquor from them and let them stand to settle for five hours that the gross Matter may sink to the bottom then take the pure Clear and to every Pint of it put three quarters of a pound or fine Sugar and boil them up with a quick Fire till they come to a Jelly-height which will be in less than a quarter of an hour which you may try with a drop upon a Plate then take it off and when it is cold enough put it into a Glass You must be careful to scum it well in due time the thick Setling will serve to add to the Marmelade of Cherries or the like To make Jelly of Currans with the Fruit whole in it Boil four pound of Sugar to a Candy-height and clarifie it with Whites of Eggs then put it into five pound or at discretion of pure red Currans boil them together a little while till it be enough to become Jelly then put into it a good handful or two of whole Currans cleansed from the Stalks and black Ends and boil them a little till they be enough you need not boil the Juice before you put it to the Sugar but let it be very clear and well-strained and scum it well whilst it boileth with the Sugar To make Marmalade of Cherries Take a pound of fine Sugar to four pound of the best Kentish Cherries stone them and put them over a gentle Fire that they may not boil but resolve much in Liquor take
out with the Spoon much of the thin Liquor leaving the Cherries moist enough but not swimming in clear Liquor then put to them your Sugar in Powder and boil it up quick scumming away the Froth that rises When it is well incorporated and clear strew in a little more of the Sugar which course will make the Colour the finer when they are boiled enough take them off and bruise them with the back of a Spoon and when they are cold put them up in Pots This will keep well all the Year To make a fine Marmalade of Currans with Juice of Raspes and Currans as Madam Mancy made it for the Queen Take three pound of Cherries stoned half a pound of clear Juice of Rasps and one pound of the Juice of red Currans and a pound of fine Sugar put them altogether into the Preserving-Pan boil them with a quick Fire especially at the first skimming them all the while as any Scum riseth When you find them of a fit Consistence with a fine clear Jelly mingled with the Cherries take them from the Fire and bruise the Cherries with the Back of your Spoon and when they are cold put them in Pots Peradventure to keep all the year there may be requisite a little more Sugar It is a very fine Sweet-meat To make Conserve of red Roses Dr. Glisson's way Take a pound of red Rose Leaves well pickt and the nails cut off in about a quart of Spring-water till the Water hath drawn out all the Tincture of the Roses into it self and that the Leaves be very tender and look pale which may be in half an hour keeping the pot covered while it boileth then pour the tinctured Liquor from the pale Leaves pressing it gently and set it upon the Fire by it self to boil putting into it four pound of double refin'd Sugar boil it till it be a high Syrup very near a Candy height but not to flake or candy then put the pale Rose Leaves into this high Syrup and presently take it from the fire and stir them exceeding well together to mix them uniformly If you put it into Pots while it is yet throughly warm and leave them uncovered some days putting them in the hot Sun or Stove there will grow a fine Candy upon the top which will preserve the Conserve without a Paper upon it The Colour both upon the Rose Leaves and the Syrup about them will be exceeding beautiful and red and the Taste excellent and the whole Composition very tender and smoothning and easie to digest in the Stomach without clogging it as doth the ordinary rough Conserve made of raw Roses beaten with Sugar which is very rough in the Throat When you have begun a Pot and have taken some out you must always keep a Paper lying close upon the Conserve or else it will be apt to grow mouldy on the top where you have broken the Candy that was upon it The Conserve of Roses is very good for Colds and Coughs and for the Lungs it is also exceeding good for Sharpness and Heat of Urine and Soreness of the Bladder eaten much by it self or drunk with Milk or Distilled Waters of Mallows and Plantane or Milk-water Dr. Bacon's Way of making Conserve of Roses Take twelve pound of the best Lump or Kitchen-Sugar boil it with Spring-water and clarifie it with Whites of Eggs taking away all the Skum then boil it to a Syrup and when it is half boiled begin to beat your Rose-Leaves being pick'd and the white Nails cut off beforehand put half a pound of them to every pound or Sugar into your Mortar and beat them well squeezing into them as you beat them the Juice of two Limons which brings out their Colour finely You must have finish'd beating your Roses by then the Sugar is come by boiling to a high Syrup for if you should let them lie still in the Air but a little while they would grow black and of ill colour then with your Ladle put the Roses to the Sugar and stir them well in it to incorporate all well and uniformly together let them boil gently and a thick scum of the Roses will rise which you must scum off from time to time continually as it rises and reserve it in a Pot by it self for it will be good hard Sugar of Roses and may be about an eighth or ninth part of the whole After it is clear from Scum and boiled near a quarter of an hour with the Roses in it and that you see by a drop upon a plate that is of a due consistence take the pan from the fire and stir all well together and put it into pots which leave uncovered ten or twelve days setting them in the hot Sun all the day long during that time to give the Roses a fine hard Crust or Candy at the top If the Sun favour you not you may use a Stove After twelve days tie Covers of Paper upon the Pots Dr. Bacon useth to make a pleasant Julep of this Conserve of Roses by putting a good spoonful of it into a large drinking-Glass or Cup upon which squeeze the Juice of Limon work these well together with the Back of a Spoon putting water to it by little and little till you have filled up the Glass with Spring-water so drink it He strains it sometimes and then it is a beautiful and pleasant Liquor To preserve green Walnuts as they are done in France and Germany Take green Walnuts when they are of a fit bigness to preserve which is about the beginning or the middle of July pierce them through three or four times and put them in fair water for three or four days shifting the water twice a day then boil them in fresh water for a quarter of an hour then throw away this water and powr fresh boiling water upon them and boil them therein till they be tender but not too tender then powr off the Liquor and to twelve pints thereof take six pounds of ordinary brown Sugar dissolve the Sugar in eleven pints of the water boil it up and clarifie it with Whites of Eggs so soon as it boileth put in the other pint of water which you kept for that purpose and as the Whites of the Eggs rise put them down again then strain it through an Hypocras Bag and when it is cold boil it up to a Syrup Then stick your Nuts with Cloves and Cinamon and put them into your pot and when your Syrup is cold powr it upon them so much of it that they may be just covered and let it stand four and twenty hours and the Syrup will be very thin by drawing out the water that was in the Nuts powr it off and boil it up again and when it is cold pour it upon them again and when it hath stood four and twenty hours powr it of and boil it again to its due Consistence then being cold powr it on again and as long as you see that the Syrup
ALMOND-MILK To Make Emulsions or Almond-Milk Take sweet Almonds six ounces blanch them and stamp them in a stone-Mortar with a wooden Pestle powring to it a quart of Barley-broth but you must not make it too thin in the Mortar for then you cannot beat it for it will spatter about when you have beat it well powr more of the Barley-broth to it to make it thin then strain it and press it either through a clean Sieve or a Cloth then beat the remainder again with a little more Barley-broth then strain it again as before repeat this so often till you have got the Milk out of the Almonsd and that you have employed all your Barley-broth then sweeten it with Sugar and if you will you may scald it on the Fire without boiling it and it will be like Milk It is very nourishing and good against Consumptions and cures the Vlcers of the Lungs and is refreshing and strengthening An Emulsion for heat in the Reins and Kidneys Take of the four greater cold Seeds of each half an ounce Seeds of Lettice and white Poppies of each two drams with Barley-broth one pint make an Emulsion and sweeten it with Syrup of Water-Lillies three ounces It is excellent to cool the Reins and Kidneys and take off the Heat and Sharpness of Vrine Drink a little draught of it cold two or three times a day A Emulsion good in a Fever Take of the greater cold Seeds of each three drams Hempseed two drams white Poppy-seeds one dram beat them and make an Emulsion with Jelly of Hartshorn and Poppy-water of each half an ounce and sweeten it with Syrup of Corn-Poppies It is excellent good in a burning Fever pestilential Diseases and in the Plurisie A very good Emulsion for a sharpness and gnawing in the Stomack Take white Poppy-seeds two drams French-barley beaten half an ounce twelve blanched Almonds with Bawm-water and an Alexitery-Milk-water make an Emulsion to which add fine Sugar and red Rose-water of each one ounce and a half Drink of this as often as you please CHAP. XVI Select Remedies for the GOUT and SCIATICA A Rare Ointment to asswage the Swelling and raging pain of the Gout TAke of the slender Sprouts of Dwarf-elder in the Month of March when they spring up out of the Ground from the Roots and are about a fingers length of each four handfuls stamp them and press out all the Juice from them as hard as you can then boil this Juice in a pound of Hogs-grease over a soft fire for two hours or you may boil the Herb stamped in the said Hogs-grease and then strain it and press it out as hard as you can This was given me by a worthy Gentleman who esteemed it much because he being much troubled with the Gout made much use of it and found great benefit by it It asswages the swelling and raging pain thereof and gives ease and strengthens the part afflicted In the Running Gout Numness and Raging pain in the Hands Fingers and other parts I have often approved it with great success after many other Remedies used in vain The part grieved must be bathed with it as warm as can be endured and well chafed in before a Fire An Excellent Poultice or Plaister to asswage the raging pain and swelling of the Gout Take a quantity of the whitest part of Pigeons Dung mix it with equal parts of good Mustard temper it with a little Vinegar then take the Grease of a Puppy-Dog so much as will make it into an Ointment or Salve then take a pint of Garden-Snails and stamp them with their shells with a handful of Parsley then mix and incorporate all well together and spread it upon Leather and apply it Parsley and Snails alone stamped and pownded together are good for the hot Gout A certain and infallible Remedy to prevent and cure the Fits of the Gout I knew a Gentleman in Germany who always cured and prevented his Fits of the Gout whensoever he perceived the least symptom of its approaching by the following Remedy He took a good quantity of the Herb-Mullin dryed which being shred and our small the stalks leaves and blossoms was boiled in a good quantity of the water taken out of the Sâ—â—â—â—'s Trough wherein he squenches his Irons when the water had drawn out the vertue of the Herb and that it was tender and being taken off from the Fire there was put in a large proportion of Chalk in powder In this Bath he bathed his Feet Legs and Knees in a Tub in which he continued bathing until it grew cold Then he caused a great Hole to be digged in his Garden into which this Bath with all the said Ingredients was put and then the Earth thrown upon it Thus bathing but once did always prevent his Fit of the Gout and freed him from all inconveniency of it for half a year when he perceived it would grow again upon him he used again this Remedy which did so prevent it that he was never troubled with any lameness swelling or pain at all to which I was an Eye-witness and I heard him say that if he did not use this Remedy to prevent it he would have very shrewd and racking Fits which would confine him to his Bed for a Month or six weeks he caused the Herb to be gathered in the Summer when it was in its vigor which is in June it is called Verbascum in Latin The Spirit of Salarmoniack mixed with Brandy and the parts grieved bathed therewith with Linnen-Clothes and then some Linnen-Clothes laid over it doth give great ease in the Gout and strengthens the Party much I knew a Gentleman at Leons in France who always used it and found great benefit by it A Bath for the Gout used by Sir William Paddy Take a gallon of new Grains and a quart of Bean-meal five ounces of Commin-seeds beaten a good handful and half of Roman Wormwood a good handful of red Rose-leaves dryed three spoonfuls of Bar-salt and one good spoonful of Honey beat all these together with so much Beer as will suffice to make it to a temperate set the Patient's Leg therein the space of half an hour and upon a light supper use it again at Night going to Bed and dip woolen-Cloths therein and foment the Legs therewith as hot as may be well endured Dr. Holsatius of Cullen his Bath for easing the Gout Take four ounces of Frogs-spawn-water one ounce of Mullen-water powder of Mirrh one dram Oriantal Safron half a dram reduce them to fine powder and mix them well together bath and foment the afflicted part therewith Another Plaister for the Sciatica or any kind of Gout Take Deers Suet yellow Wax Pitch and Rozin of each one pound Frankensence two pound beat the Gums severally then take a pan with a broad bottom set it upon the Fire and put into it first the Pitch Wax and Deers-suet stir them with a stick and when they are well melted put in the Rosin
Lady Howlands Excellent Cere-cloth by her much approved for any Bruise Ach or little Gout to stanch the Blood and heal any Wound Take red Lead one pound put it into a pint of Sallet Oyl boil them gently on Embers stirring them well until it grows somewhat thick then drop a little upon a Plate and if it stick fast it is enough then remove it from the Fire and put in half a pound of yellow Wax sliced and four ounces of Rosin set it on the Fire again but let it not boil dip in some linnen Cloths for Cere-cloths whilst it stands on the Fire and hold them before the Fire to run off as long as as any will run letting it run upon some thing to save what runs off and when they are cold lay them up You may make some of the Composition up in Rolls for Salve An Admirable Cere-cloth for a sore Breast Impostum Fellon Green and Old Wounds Take of the best Virgin-Wax half a pound Oyl of Olive and Oyl of Roses of each half a pound melt them well together and let it cool then add half a pound of white Lead in fine Powder and set it over the Fire again and let it boil half an hour then add Myrrh Mastick and Frankincense of each two ounces all in fine Powder and set it boil half an hour longer lastly put in half an ounce of Camphir and keep it stirring continually all the while Dip Cloaths therein for Cere-cloaths and make the rest into Rolls for Use A most Excellent Cere-cloth for Ruptures and Burstenness Take Powder of Mastick Mummy Frankincense yellow Amber Gum Arabick and Tragacant Aloes Balaustians and Roses of each half an ounce Dragons Blood fine Bolearmony Bloodstone of each six drams Oyl of Roses three ounces Oyls of Myrtle and Mastick of each two drams with Wax and Rosin as much as will suffice make a Cere-cloth and dip Linnen Cloaths therein This is a most Excellent thing to cure Ruptures as the dexterous Volkerus Frisius hath often proved It also strengthens weak Limbs apply it under the Truss The Description of that Famous Plaister called Manus Dei The plaister of God's Hand which is so famous in France and hath been much used for a long time so that many Ladies of Quality take the pains to make it and distribute it to the Poor as Monsieur Charras relates in his Royal Dispensatory whom he advises to observe well the Directions here given for its Preparation Take Common Oyl eight pound Litharge of Gold finely powdred four pound yellow Wax two pound Venice-Turpentine one pound Galbanum Opoponax Sagapen Myrrh Olibanum Mastick of each eight ounces Oyl of Lawrel six ounces Lapis Calaminaris and Loadstone long and round Birthwort of each four ounces Grind the Lapis Calaminaris and Loadstone upon a Marble Stone moistning it with Plantane water and dry them Beat together in a large Brass Mortar the two Birthworts and the Myrrh and Mastick apart sift all the Powders together through a Silk Sieve then put the Galbanum Ammoniac Opoponax and Sagapen all well bruised into an earthen glaz'd Pot and dissolve them over a gentle Fire in about a quart of good Vinegar strain them hot through a strong Cloth and having well pressed them put that which remains in the Cloth into the Pot again and powr upon it fresh Vinegar and dissolve it over the Fire as before strain and press it as before then evaporate the superfluous Vinegar over a gentle Fire by degrees and boil the Gums till they are sufficiently thick then incorporate the Turpentine with them and keep the Composition apart Then put the Litharge in fine Powder into a Copper or Brass Pot tinn'd and incorporate it cold with Oyl stirring them continually with a large wooden Spatula then add to them three pints of fair water and boil them over a good Fire stirring them without intermission till it be of the Consistence of a solid Emplaster before you add the Wax then melt the Wax in it then take the Pot from the Fire and stir it till it be somewhat cold then add to it the Gums and Turpentine incorporated before and then the Oyl of Laurel and lastly the Powders and be sure that all the Ingredients be well united and incorporated together This Plaister I made once at Paris with a Physician It is every day successefully used for the Cure of all sorts of Wounds and Vlcers whether new or old Contusions Tumors Bruises and Swellings it mollifies digests dissolves and brings to Suppuration such Matters as require it for it never suppurates those which may be dissipated by transpiration or otherwise and when it hath ripened and drawn the Matters forth it draws no more but cleanses cicatrizes consolidates and heals all together A Water which hath done such wonderful Cures in all manner of Wounds Swellings Vlcers Cankers Tetters and Ringworms Itch and Scabs Fistulaes c. Take Bolearmenick and white Vitriol of each four ounces Camphir one ounce put the Camphir and Vitriol in a little Pot upon the Fire and boil them together till they become thick then stir them till they become hard then let it cool and powder it finely and having powdred the Bolearmenick mingle the Powders together and keep them in a Bladder Take a quart of fair Water and let it boil then take it off and put into it a good spoonful and half of the said Powder put it into a Bottle and shake it twice a day for a fortnight If you desire to have it stronger Powder one ounce of Allom and mingle it well with the Powder before you put it in when you will use it powr off the Clear and make it hot and bath the Sore with it as hot as may be endured and lay double Cloaths over it dipped in the Water Note That a large Oyster-shell is said to be best to heat it in but by no means in any Metal To dry up sharp Humors with ones own Water and to Cure Kibes and Chilblains Sir K. Digby relates That a certain Lady had a Humor broke out at her Heel which neither Physitians with Purgings and Diet-Drinks nor Chirurgeons with Ointments could heal and dry up it was heal'd in three or four Fomentations with her own Urine newly made and some white Salt dissolved in it all warmed and then with Linnens doubled foment the place by the Fire-side for a quarter of an hour then bind on a clean dry Linnen and compress to it do thus Morning and at Night It cures all Kibes and Chilblains even after they are broken and if used before they are broken it will prevent them CHAP. XXVI Select PILLS Pills of Elixir Proprietatis as we prepared them by Sir Kenelm Digby's Order in his Elaboratory TAke of the best Aloes Succotrina pulverized half a pound Myrrh grosly powdered six ounces Mastick in Powder four ounces Saffron two ounces put them in bold Heads every one apart and extract the Tincture according to Art the Aloes
little burnt Clarret and an hour after she had taken it to send him word how she did And within less than an hour she sent to thank him and that she was delivered of a lusty boy within half an hour after taking it Upon that I asked Sr. Kenelm whether it was a Chymmical preparation and he told me it was nothing but a dram of myrrh in subtil powder An Infallible and much approved remedy to bring away the After Burthen or any fowlness or a dead Child and to cure the After throws and Gripings after a woman is delivered Take the inward wrinkled skins of Gizards of Hens that are laying of eggs wipe them clean and lay them by to dry when you have need to use them beat them to a fine powder of which give one dram for a dose in a little white wine you will see the effects of it in a short time If it be needfull you may repeat the dose once or twice the same day Women and Midwifes should never be without this remedy An Excellent Powder to asswage the pains after Delivery Take the Roots of Athamantick Spignel and bigger Comfry of each two drams Amber in fine powder Peach kernels cleansed of each one dram and a half Cynnamon Mace and Saffron of each two scruples mingle them and make a powder for use This Powder is highly esteemed to asswage the tormenting pains that happen to most women after delivery it is to be given in broth from one scruple to two In Monsieur Charras's Royal Dispensatory who says also that it is credibly affirm'd that the bloud which Issues from the navil when the Midwife cuts it a spoonfull of it given hot is a soverain remedy to prevent and appease these pains Another Remedy after Labour to take away the pains and pangs which many times attend women newly delivered Let her drink a draught of Beer boyled with a spoonfull of Camomil flowers and in greater pains let her take six ounces of the oyl of sweet Almonds fresh drawn CHAP. XXXVII Select Remedies for Women Lying in An Excellent Cerecloath to be laid upon the Breasts after Chilabearing TAke oyl of Roses six ounces Perriwincle bruised three ounces juice of mint and lesser Sage of each one ounce and a half Boyl them over a soft fire til the juice be consumed then strain and press them out into the strained oyl put yellow wax cut small three ounces when the Ingredients are half cold and half an ounce of choice Mastich finely powdred stir them well together and then dip the cloaths in it This Cerecloath is very proper to prevent the breasts from growing big after Child bearing as also to change the course of the milk and to turn it downward The Cerecloath must be layd hot upon the breasts and wrapt up with warm cloaths and be continually applied til the milk be gone Another Remedy presently made to dry up the milk in Womens breasts Take Aqua vitae and sweet butter melt them and beat them well together and anoynt the breasts therewith laying a brown paper upon them and as often as the paper dries anoynt again til the milk be dryed up This is also good to keep the Ague out of the breasts To encrease womens milk Take fennel seeds bruised and boyl them well in barley water and let the Nurses and Suckling women drink very often in winter warm in Summer cold and let them forbear drinking much strong drink or wine for they are hot and great dryers up of milk Another to increase milk Boyl sweet Fennel seed and Anniseeds bruised in Posset drink and drink thereof Authors write that the hoofs of the forefeet of a Cow dryed and powdred and a dram of the powder taken in the morning in any convenient liquor increases milk The Thistle call'd our Ladies thistle is an excellent thing to increase milk If the Child be much troubled with wind and gripings let the Nurse use Fennel seed or Anniseeds in her broaths or in posset drink A Remedy for a sore breast that comes of curl'd milk in Childbed and to dry up the milk Take half a pound of Hogs grease yellow wax one ounce Burgundy pitch five ounces Venice Turpentine one spoonfull Honey two spoonfuls put all these in a skillet with a little fair water and boyl them over a gentle fire for a while scumming it then pour it into a pan to cool when it is quite cold turn it out of the pan as a cake and scrape off all the soft dregs that are at the bottom then melt it again and dip linnen cloaths in it to make Cerecloaths and apply them For an Ague in a Womans Breast Take the Leaves of Hemlock fry them in unsalted Butter and as hot as can be endured lay it to the Breasts and lay a piece of Flann el warm over it This is good also for any Swelling in any other Part. An Admirable Poultice that hath cured many Women of hard and sore Breasts Take Turneps and boil them well in Water so that they be very tender then squeeze out the water clean from them and stamp them to Mash and mingle with them some fresh Butter unsalted and apply this warm to the Breasts Poultice-wise upon a thick Cloth very large change it Morning and Night In three days it perfectly cures though before the pain and hardness hath been very great The Countess of Dorset 's Remedy for a hard and sore Breast wherewith she was cured her self of a hard and sore breast Take chosen Jollop reduce it to fine powder which keep in a glass stopp'd take half a dram or one dram or four scruples of it in a little white wine and sugar and by this you will increase or diminish the Dose to the need Continue this for a month continually And alwaies keep over the breasts a linnen cloath that hath loose slox of flax stitch'd upon it in such sort that there may be no hardness felt any where let it be very thick and warm A most excellent Cataplasme for cancered breasts to take away and cool and dissolve the swelling and hardness if it be dissolvable and if not to make it break and separate with ease and without sharpness Take an old mellow Pippin cut off a cap at the top of it and take out the Coar leaving the side of the Apple whole then fill it with Hogs grease and cover it again with the cap and roast the apple to pap then take off the skin and mingle the pap and the grease perfectly well together and spread it thick upon linnen and apply it warm to the breast covering it with a bladder Sr. Kenelm Digby relates that a Chyrurgeon cured a Lady of great quality with this of a cancered breast For aches and soreness in womens breasts or in any part of the body an approved Remedy Cause a Dyer to dye you some thick spongy flannel of the blew colour called Coventry-blew when it is dry dye it again dye it thus
Another strengthening Cawdle Take a quart of the best strong Ale-wort of the first running and put into it three Dates shred small one Nutmeg grated a small stick of Cinamon and three Leaves of Comfry boil them all together to a pint then put thereto half a pound of of the Pith of an Oxe and a pint of good Muscadine let it boil three or four walms and then add a pint of red Rose-water and twelve yolks of Eggs sweeten it with white Sugar candy to your Taste An Emulsion or Almond-Milk to strengthen cool and to induce Sleep Take half a pound of blanched Almonds beat them in a Mortar sprinkling them now and then with Barly-water then when they are well beaten put more Barly water to them and strain it through a Cloth beat the Almonds again with that remaineth in the Cloth and strain them again with more Barly-water do this again till you get all the Milk out of the Almonds and that you have employed a quart of Barly-broth then put them to two ounces of Rose-water and four ounces of fine Sugar and so drink it Very good Oatmeal Pap by Dr. Colladon Put beaten Oatmeal to soak an hour or two in Milk as you do in Water when you make Flummery then strain it out into a Posnet through a sitting Strainer and if you judge it too thick of the Oatmeal for sufficient boyling add more Milk to it Set this to boil putting then into it a Lump of Sugar about as big as a little Walnut and stir it well all the while that it burn not to About an hours boyling is sufficient by which time it should be grown pretty thick put then a good Lump of fresh Butter to it which being well melted and stirred into the Pap and incorporated with it take it from the fire and put it into a Dish and strew some fine Sugar upon it or mingle some Sugar with it to sweeten the whole quantity You may season it also with Rose-water or Orange-flower-water or Ambergrease or some Yolks of new-laid Eggs. You may put in a very little Salt at the first Wheaten Flummery In the West-Countrey they make a kind of Flummery of Wheat-flower which they judge to be more hearty and pleasant than that of Oatmeal thus Take half or a quarter of a Bushel of good Bran of the best Wheat which containeth the purest Flower of it though little and is used to make Starch and in a great wooden Bowl or Pail let it soak with cold water upon it three or four days then strain out the Milky water from it and boil it to a Jelly or like Starch which you may season with Sugar and Rose and Orange flower-water and let it stand till it be cold and gellied then eat it with White or Rhenish Wine or Cream or Milk or Ale Pap of Oatmeal-Panado Beat Oatmeal small put a little of it to Milk and let it boil stewingly till you see that the Milk begins to thicken with it then strain the Milk from the Oatmeal this is as when you soak or boil out the Substance of Oatmeal with Water to make Flummery then boil up that Milk to the height of Pap which sweeten with a little Sugar and put to it some yolks of Egg dissolved in Rose or Orange-flower-water and let it mittoner a while upon a Chafing-dish quaere of a little Sack if it turn not the Milk and a little Butter if you like it you may boil a little Mace in the Milk Another Beat a couple of new-laid Eggs in good clear Broth heat this a little stirring It all the while then powr this upon a Panado made thick of the same Broth and keep them a little upon the Chafing-dish to incorporate stirring them all the while quaere of putting to it a little Wine also Juice of quick Oranges To stew Wardens or Pears Pare them put them into a Pipkin or into our Engin with so much red or Claret Wine and Water of each at much as will near reach to the top of the Pears stew or boil them gently till they grow tender which may be in two hours after a while put in some sticks of Cinamon bruised and a few Cloves when they are almost done put in Sugar enough to season them well and their Syrup which you powr out upon them in a deep Plate To stew Apples Pare them and out them into Slices stew them with Wine and Water as the Pears and season them in like manner with Spice towards the end sweeten them with Sugar breaking the Apples into Pap by stirring them When you are ready to take them off put in good store of fresh Butter and incorporate it well with them by stirring them together You stew these between two Dishes the quickest Apples are the best A Sack-Posset as Sir Kenelm's House-keeper made it for him Take three pints of Cream boil in it a little Cinamon a Nutmeg quartered and two spoonfuls of grated Bread then beat the yolks of twelve Eggs very well with a little cold Cream and a spoonful of Sack when your Cream has boil'd about a quarter of an hour thicken it up with the Eggs then sweeten it with Sugar and take half a pint of Sack and six spoonfuls of Ale and put it into the Bason or Dish you intend to make it in with a little Ambergrease if you please then powr your Cream and Eggs into it holding your hand as high as conveniently you can gently stirring in the Bason with a Spoon as you powr it so serve it up If you please you may strew Sugar upon it You may strew Ambered Sugar upon it as you eat it or Sugar beaten with Cinamon if you like it Sillibubs by the Lady Middlesex My Lady Middlesex makes Sillibubs for little Glasses with Spouts thus Take three pints of sweet Cream one of quick white Wine or Rhenish and a good Wine-Glass full better than a quarter of a pint of Sack mingle with them about three quarters of a pound of fine Sugar in powder Beat all these together with a whisk till all appeareth converted into Froth Then powr it into your Sillibub-Glasses and let them stand all Night The next day the Curd will be thick and firm above and the Drink clear under it I conceive it may do well to put into each Glass when you powr the Liquor into it a Sprig of Rosemary a little bruised or a little Limon-peel or some such thing to quicken the Taste or use Amber-Sugar or Spirit of Cinamon or of Lignum Cassiae or Nutmegs or Mace or Cloves a very little A Receipt for a Tansie Spinage Sorrel Tansie Wheat a Quart of Cream Bread the quantity of a twopeny Loaf twenty Eggs and half the Whites one Nutmeg half a pound of Sugar and the Juice of a couple of Limons Spinage is the chief Herb to have the Juice Wheat also is very good when it is young and tender You must not take much Sorrel for fear of
turning the Cream but less Tansie so little that it may not taste distinctly in the composition I doubt there is too much Bread The Juice of Limons is put in at the end of all You may lay thin Slices of Limon upon the Tansie made and Sugar upon them To make a Cake my Lady Cambden's Way Take three pound and a half of Flower a penniworth of Cloves and Mace and a quarter of a pound of Sugar and Salt and strew it on the Flower there being a hole in the middle then take the yolks of eight Eggs well beaten with a spoonful and half of Rose-water take likewise a pint of thick Cream and a pound of Butter melt them together and when it is so take three quarters of a pint of Ale-yeast and mingle the yeast and Eggs together then take the warm Liquor and mingle all together when you have done take all and powr it into the Bowl and so cover the Flower over the Liquor then cover the Pan with a Napkin and when it is risen take four pounds of Currans well wash'd and half a pound of Raisins sliced and let them be well dried and hot and so stir them in when 't is risen have your Oven hot against the Cake is made and let it stand three quarters of an hour when it is half baked Ice it over with fine Sugar and Rosewater and the Whites of Eggs and Musk and Ambergrease When you mingle your yeast and Eggs together for the Cake put Musk and Amber to that To make a good Cake as Sir Kenelm's House keeper made it for him Take four quarts of fine Flower two pound and a half of Butter three quarters of a pound of Sugar four Nutmegs a little Mace a pound of Almonds finely beaten half a pint of Sack a pint of good Ale-yeast a pint of boil'd Cream twelve Yolks and four Whites of Eggs four pound of Currans When you have wrought all these into a very fine Past let it be kept warm by the Fire half an hour before you set it into the Oven If you please you may put into it two pound of Raisins of the Sun stoned and quartered The Ice for this Cake Take the Whites of three new-laid Eggs and three quarters of a pound of fine Sugar finely beaten beat it well together with the Whites of Eggs and Ice the Cake If you please you may add a little Musk or Ambergrease Let your Oven be of a temperate heat and let your Cake stand therein two hours and a half before you Ice it and afterwards only to harden the Ice My Lady Harvey's way to make a Caroway Cake Take three pound and a half of the finest Flower and dry it in an Oven one pound and a half of sweet Butter and rub it in the Flower until it be crumbled very small that none of it be seen then take three quarters of a pint of new Ale-yeast and half a pint of Sack and half a pint of new Milk six spoonfuls of Rose-water four yolks and two whites of Eggs then let it lie before the Fire half an hour or more and when you go to make it up put in three quarters of a pound of Caroway Comfits and a pound and a half of Biskets put it in the Oven and let it stand an hour and a half Mrs Stockdels Excellent small Cakes which are much esteemed at Court the King himself hath eat of them Take three pounds of very fine Flower one pound and half of Butter and as much Currans and as much Sugar seven Eggs one half of the Whites taken out and knead all well together into a Paste adding one Nutmeg grated and a little Rosewater so make them up about the bigness of your hand and bake them upon a Plate of Tin To make Excellent Small Cakes Take three pound of very fine Flower well dried by the Fire and put to it a pound and a half of loaf-Loaf-Sugar sifted in a very fine Sieve and dried three pound of Currans well wash'd and dried in a Cloth and set by the Fire when your Flower is well mixed with the Sugar and Currans you must put in it a pound and a half of unmelted Butter ten spoonfuls of Cream with the yolks of three new-laid Eggs beat with it one Nutmeg and if you please three spoonful of Sack when you have wrought your Paste well you must put it in a Cloth and set it in a Dish before the Fire till it be through warm then make them up in little Cakes and prick them full of Holes you must bake them in a quick Oven unclosed Afterwards Ice them over with Sugar The Cakes should be about the bigness of a hand-breadth and thin of the size of the Sugar-Cakes sold at Barnet Mrs Ragly's Cheese-Cakes Take twelve quarts of Milk from the Cow turn it with a good spoonful of Runnet break it well and put it into a large strainer in which rowl it up and down that all the Whey may run out into a little Tub when all that will is run out wring out more then break the Curds well then wring it again and more Whey will come thus break and wring till no more come then work the Curds exceedingly with your hand in a Trey till they become a short uniform Paste then put to it the yolks of eight new-laid Eggs and two Whites and a pound of Butter work all this long together in the long working at the several times consisteth the making them good then season them to your Taste with Sugar finely beaten and put in some Cloves and Mace in subtil Powder then lay them thick in Coffins of fine Paste and bake them My Lady Diana Peters her Scotch Collops Cut a Leg or two of Mutton into thin Slices which beat very well put them to fry over a very quick Fire in a Pan first glazed over with no more Butter melted in it than just to besmear a little at the bottom of the Pan turn them in due time There must never be but one Row in the Pan nor any Slice lying upon another but every one immediate to the Pan. When they are fried enough lay them in a hot Dish covered over a Chafingdish and powr upon them the Gravy that runs out of them into the Pan. Then lay another Row of Slices in the pan to fry as before and when they are enough put them into the Dish to the other When you have enough by such repetitions or by doing them in two or three Pans all at a time take a potttinger full of Gravy of Mutton and put into it a piece of Butter as much as a Walnut and a quartered Onion if you will or rub the Dish afterwards with Garlick and Pepper and Salt and let this boil to be very hot then throw away the Onion and powr this into the Dish upon the Slices and let them stew a little together then squeeze an Orange upon it and serve it up A Fricasie of
Spiggot My Lady Shanons Receipt to make the best white-mead Take to every Gallon of water a quart of Honey and to every five gallons a handful of Sweet Marjoram and half a handful of sliced Ginger boyl these moderately three quarters of an hour then let it stand and cool and being Luke-warm put to every five gallons about three quarts of yeast and let it work a night and a day then take off the yeast and strain it into a Rundlet and when it hath done working stop it up so let it remain a month then draw it out into Bottles and put in every Bottle two or three sliced Raisons and a Lump of Loaf-Sugar it may be drunk in two months you must let the water boyl before you put in the honey Sweet Marjorum or Ginger My Lady Lusson's Receipt to make Mead. Take four gallons of water two quarts of Honey two ounces of Ginger one ounce of Nutmegs a good handful of Rosemary tops and a like handful of Bay-Leaves two ounces of dryed Orange Rinde or Peels Boyl all these til it be so strong as will bear an Egg and not sink When it is so far cooled as new milk from a Cow Work it up with yeast or barm during twenty four hours and then Barrel it up And after three months you may Bottle it up at your pleasure As you desire a greater quantity of the Drink you must augment the Ingredients according to the proportions above recited My Lady Bridges her white Metheglin To three Gallons of Spring-water take three quarts of Honey and set it over the fire till the Scum arise pretty thick then take off the Scum and put in Thyme Rosemary and Maiden-hair of each one handful and two handfuls of Eglantine Leaves if you can have them and half a handful of Organe The Spices Ginger Nutmegs Cinamon and a little Mace and boil all these together near half an hour then take it from the fire and let it stand till it be cold and then strain it and so Tun it up and stop it close the longer you keep it the better Sir John Arundel's Receipt to make white Mead. Take three gallons of Honey and twelve gallons of water mix the Honey and water together till you think the Honey is dissolved so let it stand twelve hours then put in a new-laid Egg if the Liquor bears the Egg that ye see the breadth of a groat upon the Egg dry you may set it over the fire if it does not bear the Egg thus you must add a quart or three pints more of Honey to the rest and then put it over the fire and let it boil gently till you have scummed it very clean and clarified it as you would do Sugar with three whites of new-laid Eggs when it is thus made clean them from all Scum let it boil a full hour till the fourth part is wasted then take it off the fire and let it stand till the next day then put it into your Vessel when it has been in the Barrel five or six days bake a white Toast and dip it in all yeast so put the Toast into the Barrel and let it work when it has done working stop it up very close this will keep three quarters of a year and you may drink it within half a year if you please you may add in the boiling what Herbs you like the Taste of or what is Physical My Lord Hollis Way to make Hydromel In four parts of Spring-water dissolve one part of Honey or so much as the Liquor will bear an Egg boyant to the breadth of a Groat then boil it very well and let all the Scum be taken away he addeth nothing to it but a small proportion of Ginger sliced of which he putteth half to boil in the Liquor after all the Scum is gone and the other half he putteth into a Bag and hangeth in the Bung when it is tunn'd The Ginger must be very little not so much as to make the Liquor tast strongly of it but to quicken it I should like to add a little proportion of Rosemary and a greater of sweet-Briar Leaves in the boyling as also to put into the Barrel a Toast of white Bread with Mustard to make it work he puts nothing to it but it s own strength in time makes it work of it self It is good to drink after a year Morello Wine To half an Aeme of white Wine take twenty pounds of Morello Cherries the Stalks being first plucked off bruise the Cherries and break the Stones Powr into the Wine the Juice that comes out from the Cherries but put all the solid Substance of them into a long Bag of Boulter Cloath and hang it in the Wine at the Bung so that it lie not in the bottom but only reach to touch it and therefore naple it down at the mouth of the Bung then stop it close for variety you may put some clear Juice alone of Cherries but drawn from a larger proportion of Cherries into another parcel of Wine To either of them if you will aromatize the Drink take to this quantity two ounces of Cinamon grosly broken and bruised and put it in a little Bag at the Spigot that all the Wine you draw may run through the Cinamon You must be careful in bruising the Cherries and breaking the Stones for if you do all at once the Liquor will sparkle about but you must first bruise the Cherries gently in a Mortar and rub through a Sieve all that will pass and strain the residue hard through your hands then beat the remaining hard mark so strongly as may break all the Stones then put all together and strain the Clear through a subtil Strainer and put the Solid or Substance into the Bag to hang in the Wine Currans Wine to cool the Liver and cleanse the Blood Take a pound of the best Currans clean picked and powr upon them in a deep strait-mouth'd earthen Vessel six pounds or pints of hot water in which you have dissolved three spoonfuls of the purest and newest Ale-yeast stop it very close till it ferment then give such vent as is necessary and keep it warm for about three days it will work and ferment Taste it after two days to see if it be grown to your liking assoon as you find it so let it run through a strainer to leave behind all the exhausted Currans and the Yeast and so bottle it up it will be exceeding quick and pleasant and is admirable good to cool the Liver and cleanse the Blood it will be ready to drink in five or six days after it is Bottled and you may safely drink large draughts of it Mrs. Evelin's Way of making Cherry-Wine Take twenty four pound of the best ripe Cherries bruise them well that all their Juice may issue forth if you also break the Stones the Wine will have a bitterness not ungrateful let them continue so to ferment twelve hours which will give the
scum it well then put into it two handfuls of five-leaved-grass Maidenhair and Hartstongue of each half a handful twenty Dates cut small a little Mace with the under-crust of a Manchet let all these boyl together until two quarts be consumed then take out the Pullets or Chickens and stamp them in a clean stone Mortar then put it in the Broth again and let it boyl for half an hour longer then strain it and press out all the Broth from the Pullet If you please you may sweeten it with Sugarcandy Drink of this Broth warm early in the Morning and sleep after it if you can and another draught at four in the Afternoon and when you go to rest Another Broth for a Consumption TAke Conserves of Roses one ounce Conserves of Borage and Buglos-flowers of each half an ounce Pine Apple-kernels and Pistacios of each half an ounce yellow Amber in powder two drams beat and mix them very well in a stone Mortar then take a Pullet and put all these Ingredients in the Belly of it then sow it up cloâ—e and boyl it in three quarts of water when it hath boyled one hour put into it Egrimony Endive Succory Sparrowgrass-roots Fennel-roots Caper-roots and Raisins of the Sun stoned of each one handful let it not boyl until the Pullet be pretty tender then take it out and beat it in a stone Mortar then put it into the liquor again and let it only boyl five or six wallops then strain it and press out all the substance of the Pullet then put to the Broth a little red Rosewater and half a pint of white Wine Drink of this Broth warm in the Morning in your Bed and sleep after it if you can drink another draught of it in the Afternoon and at Night going to Bed Another restoring Broth against a Consumption TAke two or three Marrowbones of on Ox break them and boyl them in four quarts of water until two quarts be consumed then strain the liquor and let it cool then put it in a Pipkin with a young Cock and a Knuckle of Veal with the under-crust of a Manchet two ounces of Raisins stoned six Dates cut small and a little mace let all boyl togerher with a gentle fire until half be consumed then strain it make an Emulsion with a few Pistacios with some of this Broth then put this Emulscion to the rest of the Broth and drink thereof warm three times a day and so continue for some time Another restoring Broth for sick and convalescent Persons by Sir K. Digby TAke two spoonfuls of Frenchbarly scall'd it in two waters throw away the waters put the Barly into a Pipkin with a Crag-end of a Neck of Mutton and a Knuckle of Veal pour thereon a sufficient quantity of fair water and let it boyl scumming it well when it hath boyled one hour put into it a Pullet and let it boyl an hour longer then put in a large quantity of Sorrel Lettuce Purslain Borage and Buglos and boyl an hour more three hours in all Before you put in the Herbs season the Broth with Salt a little Pepper and Cloves then strain out the Broth and drink it warm Another restorative Broth for weak and consuming Bodies TAke of the best Chinaroot thin-sliced half an ounce infuse it twenty four hours in a Pottel of Springwater in a Vessel close stopp'd and set in hot water then put therein a small Chicken or a little piece of a Neck of Veal boyl it gently and put into it a Succory-root scrapt and pitthed leaves of Agrimony Buglos Ceterach and Endive of each one handful Hartshorn two drams with a Crust white Bread boyl it to the consumption of half the liquor then strain it and being sweetened to your taste with fine Sugar or Sugarcandy drink off warm early in the Morning and about four in the Afternoon about a third part of a pint continue it for the space of three weeks taking it every day A Cordial Broth against a consuming heat in the Body TAke a piece of Veal or Mutton and a good Chicken half an ounce of Hartshorn and as much Ivory one handful of Currants Roots of Sparrowgrass Fennel and Parslee-roots a few of each sliced and bruised Borage and Bugloss-flowers of each one handful with a little bundle of sweet herbs namely sweet Marjoram Rosemary Thime Wintersavory a sliced Pippin or two and a Crust of white Bread put all these in when the meat is well scummed and hath boyled awhile you must take three quarts of Springwater and boyl it to the consumption of half strain it and drink thereof warm two or three times a day It strengthens nature and allies the consuming heat in the Body An other Excellent Broth for Cansumptive Persons TAke Parslee and Fennel-roots two of each Elecampane and Piony-roots of each half an ounce Maidenhair Coltsfoot and unset Hysop of each one handful Liquorice bruised one ounce ten Figs four Dates sliced Raisins stoned four ounces two flakes of Mace Aniseeds bruised two spoonfuls and a little Safron put all these into the belly of a good Cock about a year old or more sow up the vent and the skin of the Neck very close boyl it in a Gallon of Springwater scum it very clean and put into it a spoonful of good flowery Oatmeal and one pugil of Thime let it boyl gently with a moderate fire to the consumption of a quart then strain it and press it gently Drink of this morning and evening warm eight or ten spoonfuls at a time An Excellent Snail-Broth for a Consumption TAke an hundred of Snails with their shels wash them in water and salt then wash them three or four times more in fair water to wash away all the salt then bruise them with their shells then take a red Cock-chicken Borage Buglos Agrimony Cinquefoyl Violet-leaves of each one handful a Mallowroot a Fennel-root a Succoryroot and a Blade of Mace boyl all these in a sufficient quantity of water then strain it and drink thereof every morning and about four in the afternoon A comfortable restorative Broth for the Stomach TAke Sassafrase three ounces of China sliced one ounce infuse it all Night in Springwater the next morning put thereto a Cock well-dressed and three handfuls of Raisins of the Sun stoned or of Prunes or of both if you like it and a little bundle of Rosemary Thime and a Crust of Manchet-bread and at the latter end a little whole Mace let it boyl close covered until half is consumed then strain it and take thereof a draught every morning very warm and another to bedward An Excellent purging Broth to preserve Health TTake a Knuckle of Veal cut away all the flesh and fat then break and bruise all the Bones and boyl it in a Gallon of fair water scum it clean and then put thereto four ounces of Raisins stoned two ounces of Currants two Fennelroots and one Succoryroot and a small quantity of Endive of Violet
and Strawberry-leaves of Liverwort and Scabious of each half a handful boyl these till half the liquor is consumed then take it from the fire and put into it one ounce of the best Sena half an ounce of Tamarisk and two drams of Epithimum set it on hot Embers and let it simper for an hour then strain it from the Ingredients this proportion will serve four days being taken in the morning warm and so likewise in the Evening A Capon-Drink against a Consumption FLea a lean Capon quarter it and break all the bones then a quart of red Rosewater and as much of Carduus water with one pound of White Sugar Candy finely beaten six of the best Pippens pared and sliced from the Coars two Lemmons sliced a little Cinnamon cut in small pieces a little sweet Marjoram and as much mother of Time with a few Coriander Seeds prepared put all these into a new earthen pot prepared first one layer of the Capon and then a layer of the Ingredients they being thus laid by degrees throughout in several layes put in the Rose and the Carduus Waters then lute up the Pot with Rye Past so close as no Air may get in nor heat breath out this done set the pot into a pot of boyling water and let it boyl twenty four hours and then take out the Capon and stamp it in a Morter and put it again into the liquor and strain it through a Gelly bag and drink thereof half a porringer at a time It is very restorative Another Capon-drink for the Consumption Take two Capons and parboil them with a soft Fire for an hour till the Blood is quite gone then take the Peels of two good Limons or more cut away the shanks of the Capons and break the Capons in a great Mortar till the Bones are crushed small which done make a bag of fine Bolter and take four Gallons of strong Beer or Ale new from Tunning and make in the Vessel a Bung-hole wherein put the Bag with the Capons and Limon peels in it and lay a Stick cross the Bung-hole and fasten the mouth of the Bag thereto so that the bottom of the Bag may touch the bottom of the Vessel and not lie flat at length let it steep therein three days and nights leaving the Bung-hole open that it may work and after working close the Bung-hole and let it rest a day and a half and then draw it into Bottles and three days expired drink thereof It will continue good six weeks For the Consumption of the Liver Take a Gallon of the strongest Ale wort can be gotten of the first running and strength of the Ale the Brewers commonly sell it for six pence a quart boyl it in an earthen pot till it is as thick as an Electuary after it begins to thicken in the boyling it must be continually stired otherwise it will burn to and be worth nothing the whole Gallon will make but a quart of Syrup or thereabout put it into a Gallipot and keep it for your Use and in the Morning fasting at four in the Afternoon and when you lie down to rest daily take a spoonful or two and you will speedily find by God's Blessing Amendment It is the same thing to boyl many Gallons at a time as one and the Trouble of making them may be saved Arare Medicine for a Consumption though much decayed therewith Take two Quarts of new Red Cow's Milk the more Stroakings the better put it into an earthen Vessel of three Quarts that it may have room to boyl then put into it two ounces of Syrup of Roses and as much brown Sugar-Candy stop it very close with Paste and put it into an Oven with Houshold Bread take of this for your ordinary Drink especially first and last every day a little warm This hath done great Cures in that kind You may do well to add to it two ounces of Syrup of Coltsfoot or rather Syrup of Ground-Ivy Another Take a hinder Leg of Beef cut out all the Sinews and a little of the Flesh with them then take a pretty quantity of the Pith of an Ox six Dates and a little whole Mace put all these into a Stone Pot with half a pint of white Wine paste it up close that no Steam vapour out or Air get in Which done set it in a Pot of seething Water and keep it boyling twelve hours after which strain it Take of this in fome other Broth as much as the Stomach will well bear If you please you may add to it some Flowers of Rosemary or a little sweet Marjoram before luting of the Pot. An Excellent Electuary very good for a violent Cough caused by a sharp thin tickling Rheum Take Conserve of Roses and work into it by strong grinding and beating in a Mortar as much as you can of pure Olibanum white Frankincense in very subtil Powder so that the Consistence be very stiff of the Frankincense Of this take as much as a good Hazel-Nut in a Spoon with a little Syrup of Violets about it or Syrup of Ground-Ivy take it in the Morning and at night and somimes in the day if need be This hath been often approved Another very Excellent Electuary for a violent Cough and Obstructions of the Lungs much Approved Take Conserve of Ground-Ivy two ounces Conserve of Red Roses one ounce Lapis Hematites Crabs Eyes reduced into a fine powder of each three drams Frankincense in fine powder two scruples Oyl of Cinamon and Mace of each three drops Syrup of Comfrey-Root and of red Poppy of each half an ounce Make it up into an Electuary whereof take the quantity of a Nutmeg in the Morning fasting and at Night A very good Posset for a Cold or Cough be it never so violent which hath cured many Persons both young and old Take a Quart of Milk and make a Posset thereof with a pint of Ale then strain it and put into it two spoonfuls of Aniseeds beaten two Pippins sliced with the parings and a stick of Liquoras bruised and a quarter of a pound of Raisons stoned let it boil gently for half an hour then strain it again and drink a draught thereof warm with a little piece of fresh Butter in it Take it two or three times a day Another Electuary for the Cough and Rheum falling upon the Lungs Take half an ounce of cons Roses a spoonful of Syrup of Violets 3 spoonfuls of Honey Frankincense in fine powder and Flower of Sulphur of each one dram mix them well to an Electuary which take upon the bruised end of a Liquoras stick The Lady Garret's Excellent Remedy for a Cold or Cough Approved Take Fennel and Parsley Roots four of each wash and scrape them and take the pith out of them Maidenhair Rosa Solis flower of each one handful Liquoras Coriander and Aniseeds one ounce five leaves of Harts-tongue Lungwort and Liverwort of each a handful Raisins stoned half a pound shred the Herbs and
four spoonfuls more of the said Julep after it this must be given when the hot Fit has been one hour upon him and once in two hours let him take five spoonfuls more of the said Julep and so continue as long as the hot Fit lasts The Cordial Julep Take of the Elixetary-Milk-water six ounces of Plague-water three ounces double refined Sugar six drams mix them together This was ordered by Dr. Brooks The Preparation of this Water you shall find in the Chapter of Cordial Waters Another Julep to cool in Fevers Take twelve parts of water and two of Honey boil them very gently together until you have scummed away all the Scum that will rise and have clarified it with Whites of Eggs then take it from the Fire and put to it one part of Vinegar and let it run twice or thrice through a Hypocras-Bag Drink three or four spoonfuls of it Morning Evening in the Night once in two hours or when you will This hinders the Fermentation of sharp Humors and their flying up to the Head A refreshing and cooling Drink in a Burning Feaver Take four Quarts of Fountain-water and five spoonfuls of French Barley scald the Barley first in two or three waters then boil it with half a pound of Corants until a Quart be consumed then put into it two handfuls of Wood-sorrel and as much common Sorrel shred small and stamped let them infuse in the Decoction for an hour without boiling then strain it and drink thereof with the Juyce of an Orange and a little Sugar An Excellent Julep of Lemons for a Calenture to Burning Fever Take Limons and peel them then press out all the Juyce from them which being setled four and twenty hours powr off the Clear and strain it or filtre it and digest it in a stone-bottle in hot water or in Sand for twelve days then filtre it again and digest again as before repeat this until it settle no more faeces in the mean time calcine the yellow Rind or Peel of the Lemons and with distilled water draw the Salt out of the Ashes put this Salt to the purified Juyce and digest them for some time together then put it into little Vials of an ounce a piece which is the Dose for a big body Two Dose of this will cure the greatest Burning Fever it is best to give it by it self but if the Patient doth not like the Tast of it you may mix a little Sugar with it This is much better than the Syrup of Lemons for in the boiling there evaporates away the greatest part of that which is the best of the Lemons This will keep good five or six years Dr. Farrar his approved Remedy for a Purple Fever Take Cochinele in fine powder thirty or forty grains to a person of twenty years give it in some fit Cordial Water or in Wine if you have no Cordial Water at hand If the Patient be younger proportion it to his Age as seven grains to a Child of three years old eighteen grains to one of 6 years after twice or thrice doing this and keeping the Patient warm the Disease will break out in Spots But fail not to give it once or twice after they are strucken out Mr. Busson a famous Chirurgeon in France his Approved Remedy for a Burning Fever wherewith he cured many and one in Sir Kenelm's presence Take of the Leaves of Honisuckle a good quantity stamp them in a Mortar put as much fair water to it as will make a Glister then strain it and put it into the Bladder or Syringe and give it the Patient not quite cold but blood-warm It opens the Body and cools the Veins A Drink good in a Burning or Intermitting Fever or in the hot Fit of an Ague Take Whey or Posset drink if you have not Whey boil in Borage Bugloss Purslan Endive Succory Sorrel Violet Leaves Lettice Knot-grass and Mallows with a Parsly root and a Fennel root all shred small let them boil until the strength is out then strain it and let the Patient drink thereof blood-warm all the time of the Feaver CHAP. VII Select Remedies against the PLAGUE The King of Poland's Preservative against the Plague TAke the best Wine-Vinegar six quarts Juice of Celandine clarified nine pints Leaves and Roots of Avens Roots of Elecampane of each one ounce Roots of Angelica Zedoary Juniper Berries of each two ounces Sage one handful digest this two days in a gentle heat then strain it and keep it in Bottles clean stopped This is a powerful Remedy both for preserving from and curing the Plague and other Malignant Fevers It also clears the Eye-sight to a wonder taking a little Glass-full of it in the Morning fasting It is recorded that no man that drank this Medicine in the Great Plague 1592. was infected with it but was preserved from it and all other Diseases Another great Preservative against the Plague Take Sage Leaves of Elder of Rubus Idens Rue Rosemary Wood-Sorrel of each half a handful stamp them all together in a stone-Mortar then put them into a stone-Pitcher or other like Vessel and powr upon them a pint of good white Wine and a pint of Vinegar let it stand to infuse for four and twenty hours then strain it and add to the strained Liquor half a pint of Angelica-water then dissolve in it Mithridate and Venice-Treacle of each one dram Take of this Liquor one spoonful in the Morning and at Night and you shall be preserved And if you fear you have taken any infection take two or three spoonfuls of it and go to Bed and procure Sweat The Great Antidote and Preservative which Sir Kenelm Digby bid me get prepared for his Family when that Great Plague began in London in the year 1665 was thus Take a pound of the Leaves of Wood-sorrel and pound them by themselves half an hour then take three pound of fine Sugar in powder and mix these together and keep it stirring and beating for three hours more and then take four ounces of Mithridate or London Treacle and pound them all together for half an hour longer which makes four hours in all then put it up in Gally-pots and tie it up close with a Bladder or Leather or Paper In time of Infection take the quantity of a large Nutmeg every Mornng fasting and if you have taken any Infection or if you find your self stricken with any Disease at the Heart or pain in the stomack take almost as much more and go to Bed and procure a moderate Sweat for an hour Of this I took my self and went up and down the City every day in the time of the Plague and through God's Blessing was preserved and all those that took it To preserve one in time of Infection Sir Kenelm says it is good to eat a little of the Tops of Rue with Bread and Butter and a little very old strong Cheese in the Morning and to drink a Glass of Stomack-water Claret-wine or wine and
water after it An Excellent Perfume to burn and perfume the House in time of Infection Take Talk and reduce it to Powder and mix it with Vinegar and burn it upon a Fire-shovel of Coals and your House will be preserved from any infectious Air. This hath been sufficiently experienced Another Perfume Take Roots of Angelica dried and pulverised mix this powder with Vinegar and let it steep therein three or four days then put of this mixture upon a hot Brick every Morning and Night In Germany and Holland in time of Infection they burn Juniper-berries on a Chaffin-dish of Coals or upon a fire-shovel of Coals and so go about the house with it and into every Rohm If the Juniper-berries be bruised and mixt with Vinegar and then burn'd it will be more effectual My Lady Allens Plague-Water Take Rue Egrimony Wormwood Salendino Sage Balm Mugwort Dragons Pimpernel Marigolds Fetherfew Burnet Sorrel Scabious Wood-bittany brown Mayweed Avens Turmantil Carduus Benedictus of each a handful Rosemary two handfuls Angellica Burdocks of each one handful shred all these together very small then steep them in the best white Wine as much as will cover the Herbs then slice in a half quarter of a pound of Elecampane-roots let all these lye in steep three Days and Nights stirring them once in twelve hours covering the Tub close when you still it lay it not above an Inch thick in the bottom save the first running by it self The London-Plague-Water Take Roots of Angelica Masterwort Butterbur Piony-roots of each four ounces Vipers-grass Verginian Snake-roots of each one ounces leaves of Rue Rosemary Balm Carduus Benedictus Scordium Marigold with the flowers Dragon Gotsrue Mint of each two handfuls shred the Herbs and cut the Roots and stamp them a little and infuse them for two days in six quarts of Nants-brandy then put thereto six quarts of fair Water and distil it in a Limbec drawing from it two Gallons which put up in Bottles and hang two drams of Safron in it tyed up in a rag or make the Tincture of two drams of Safron with the first running and mix that with the rest of your water To every quart of this water put two ounces of fine Sugar This is an excellent thing against the Plague and all malignant Distempers as the small Pox Measles Malignant spotted and purple Fevers c. The Dose is from one ounce to two in Angelica or Sage-water sweetened with Syrup of Clove Gilly-flowers you may also make a Julep of it with Alexiteâ—i Milk-water as is directed in the Chap. for Fevers Dr. Burges his sovereign Antidote against the Plague Take Sage Rue of each one handful shred and stamp them and boyl them in three pints of Malmsy till a pint is consumed then strain it and set it over the fire again and put it a penny-worth of long Pepper Ginger half an ounce Nutmegs and Cloves of each two drams beat and mix them together and let it boyl a Walm or two then put into it one ounce of Methridate and half an ounce of Treacle and a quarter of a pint of hot Angelica-water Take of this a spoonful at a time every Morning during the Contagion and if already infected take two spoonfuls and sweat upon it Vnder God you may be confident of this sovereign Antidote for there hath never been Man Woman or Child yet heard of that made timely use of it that it hath not secured It is excellent also in the small Pox and Measles or any malignant Fever Another very sovereign Antidote Take choice Myrrh Cinamon Aloes Succotrina of each three drams Bolarmoniach Mastick Lignum-Aloes Cloves and Mace of each half a dram powder the Myrrh Aloes and Mastick together by themselves and the other Ingredient together by it self then mix them well together and keep it in a Glass close stopp'd Take every Morning early two penny-weights of this powder in a Glass of white Wine mingled with a little water and you may boldy venter without fear under God among the infected without danger Sir Walter Raleigh's Experiment to draw forth a rising or Plague-sore Take a Cock-Chicken pull the Rump bare and hold it close to the sore till the venom is drawn out for then the Chicken will die but you must apply fresh till the Chicken lives A sovereign Remedy against the Plague Take Elder-leaves Rue red Sage and red Bramble-leaves stamp and strain them severally with a quart of white Wine for all the several strainings then mix it all together and add some white Wine-vinegar and Syrup of Wormwood drink a spoonful of this Morning and Evening and God willing it will secure you for there is no Medicine more effectual than this If the Sore appears use the Rump of the Chicken above-mentioned In the Chapter of Cordial Waters you will find more Plague-waters An approved Remedy to cure the biting of a mad Dog whether Man or Beast Take a handful of Rue shred and stamp it one dram of Treacle and a spoonful of the shavings or filings of Tin put all these into a quart of Ale and boyl it till half be consumed then strain it and give the Patient thereof two spoonfuls twice a day Morning and at Night A most excellent Remedy against the biting of mad Dogs Vipers Serpents or Snakes experienced by a famous Chirurgion Take of the lesser Consolida or Larks-spur Chervil the white ends of Leeks the tops of Broom of each two handfuls a little new Cream of the Morning-Milk and a good handful of Salt stamp them all together in a stone-Mortar and with Juice rub the part grieved which will be hard in the Flesh and sometimes black then lay the mark upon the part poultiswise and tie it fast on with Rouls the swelling will asswage in a short time and the evil will be cured Sir Kenelm Dâ— relates that the said Chirurgion had cured some with this Remedy whom other Chirurgions would have cut off the Arms or Legs bitten by venomous Beasts and that among the rest he cured a man in Sir Ks. presence whose Arm was as black as Ink being bitten by a Serpent Against Venom or Poyson Take Seeds of Sage bruise them and boyl them in Goats Milk what quantity you please till it is wasted to a third part Drink thereof three days It is a very sovereign and effectual Remedy For biting of a mad Dog Take rusty Bacon stamp it well with Bittony Agrimony of each equal parts apply it to the Wound For biting of a Serpent or any venomous Creature Drink the Juice of Plantine and stamp Celendine and Plantine together of each a like quantity temper them with Urine the staler the better and apply it to the sore it will asswage the swelling and draw out the venom Also anoint the place with the Oyl of shell-Snails being prickt with a Needle and lay thereto a Snail unprickt CHAP. VIII Select Remedies against the FALLING-SICKNESS A very Efficacious Remedy against the Falling-Sickness wherewith
Sir Kenelm Digby cured a Minister's Son at Frankfort in Germany in the Year 1659 to which I was an Eye-Witness TAke of the Skull of a Man that died of a violent Death of the parings of Nails of a man of each three drams Reduce this to a fine Powder and grind it upon a Marble-stone then take Polypode of the Oak dried two drams Misleto of the Oak gathered in the wane of the Moon half an ounce Misleto of the Tile-tree two drams Piony roots half an ounce reduce all into a subtil Powder then take six ounces of Sugar boil it to the consistence of Sugar of Roses then mix all the Powders with it and stir them well together over the fire that they may well incorporate together then take it from the fire and make it up into Tablets or Lozenges about a dram a piece whereof give one in the Morning fasting and another two or three hours after Dinner and another two hours after Supper Continue this so long as the Lozenges last Another for the same Sir Kenelm Digby relates That in the year 1663. the Lady Warwick told him That a Daughter of her Husband 's Elder Brother had the Falling-Sickness in the greatest extremity so that she fell like a Logg seven or eight times a day without any motion They had put her into the hands of the Ablest Physitians in England who in effect could do her no good A Gentleman one of their Neighbours undertook the Cure and performed it thus Take true Misleto of the Oak the Leaves the Berries and all the tender Branches dry it gently in an Oven after the Bread is drawn then reduce it to a fine Powder of which give as much as will lie upon a Shilling for one of ripe years for middle-aged a Sixpence for a Child a Groat Give it Mornings and Evenings in Cowslip-water three days before and three days after the Full of the Moon Repeat this Remedy for some Months together This Cured also my Lord Herbert 's Son and many other persons of Quality The best time to gather the Misleto is in the Month of September when it bears Berries and in the waning of the Moon Dr. Mynsight his Excellent Remedy against the Falling-Sickness Take Sena two ounces Turbith Mechoacan of each half an ounce Raspings of Elks-hoof and Man's Skull Nutmegs of each two drams Roots and Seeds of Peony Misleto of the Oak of each half a dram Cardamoms Cassia ligna Cloves of each one dram Flowers of the Male-Peony of Lilly-convallis of Lavender of the Tyle-tree of each half a dram Rhenish Wine one quart and half a pint Digest it for two days in a warm place then strain it and sweeten it with double refined Sugar three ounces This hath been confirmed by many Experiences to be a singular Remedy against most Diseases of the Head and Brain and Dr. Mynsight says it is a Divine Remedy against the Falling-Sickness taking three or four ounces of it in the Morning fasting CHAP. VIII Of Choice Remedies against all Diseases of the EYES and to strengthen the Sight An Excellent Water against Dimness of Sight TAke Benjamin one ounce pure Honey half a pound water of Fennel and Rue of each two ounces Marjoram-water one ounce mix them together and distil it in a glass Still or in our Engine This Water hath made some see that have been quite blind washing twice or thrice a day with it It strengthens the Sight wonderfully Dr. Scroderus his Excellent Water for the Eyes Take water of Eye-bright of Fennel Vervain of each three ounces Juyces of Celan dine Rue of each two ounces long Pepper Cloves Nutmegs Saffron of each one scruple Rosemary flowers half a handful Sarcocol-Aloes of each three drams Galls of Partridges one ounce cut and bruise all small then add Sugar Honey of Roses of each one ounce put all into a Glass Alembick and distil it in Balneo Mariae with a gentle fire to every ounce of this Water put one dram of rectified Spirit of Tartar This Water being dropt into the Eyes two or three times a day cures Suffusioon or Catarachs Pearls Films and other defects of the Eyes as Experience hath often testified Another for the same Take white Vitriol two drams Barberries husked three drams Rose and Fennel-water of each one pint boyl them with a gentle fire to the consumption of half then add Cmaphir tbree drams then filter it through gray paper and keep it for use This Water takes away Films Spots Pearls and other things which dim the Sight A Green Eye-Water much Approved Take Verdigreece two drams yellow Orpiment one dram white Wine and Rose-water of each five ounces boil it gently five or six Walms then take it off and leave it upon the Faeces without straining it This Water being dropt into the Eyes cures the Pin and Web takes away the Heat and Inflamation of the Eyes A Water against Heat Redness and sharp Rheum of the Eyes Take Rosewater Eyebright-water of each two ounces of Trochisci albi Rhasis one dram prepared Tutia twenty grains mix them together and keep them in a Glass for Use wash the Eyes therewith two or three times a day Another Water for the Eyes Take Rose Plantane and Fennel-water of each two ounces Tutia prepared two drams Fennel-seeds beaten half an ounce mix it all together and keep in a Phyol close stopped when you use it strain a little of it and wash the Eyes there with two or three times a day An Oyntment good for the Eyes Take Spirit of Wine two Spoonfuls Spirit of Therebintin one spoonful the yolk of a new-laid Egg and a spoonful of fresh Butter beat and mix it together and put a little of it into the corner of the Eye Dr. Salmon's Excellent Eye-Water Take Rose-water three quarts white Vitriol five drams digest them ten days then filter it then digest it ten days more then filter it again and add Saccharum Saturni six drams Camphire half a dram digest again twenty days then boil it and filter it and keep it for Use The Author says he hath made many see which had been blind several years with Films Pearls and other things by barely washing the Eyes therewith four or five times a day for some time It cures all manner of red and blood-shot Eyes and Rheumatick sore and inflamed for which it is to be esteemed as a Jewel A precious Water for the Eyes that hath restored the sight after some years lost in a short time Take red Rose-leaves dryed Smallage Maidenhair Hysop Endive Succory red Fennel Ribwort Celandine Eyebright of each two handfuls wash them and dry them and steep them in white Wine for twelve hours then distil it and wash the Eyes with the water Another Eye-water excellent for Pin or Web. Take white Wine red Rose-water each a pint put them into a bottel and add to it Aloes Hepatick Lapistutia in fine powder and of the finest Sugar of each four ounces stop the bottel
in a Glass for use It is very good for the purpose aforesaid the Ground Ivy is Alehoof Another for the same and to strengthen the Sight Take Rose and Plantine-water of each two ounces Aloes Epatica half a dram white Copperas two drams white Sugarcandy one dram boyl them with a soft fire being cold put it in a Glass for use drop thereof into the Eyes Another for the same Take Plantine two handfuls Housleek one handful stamp and strain them and let the Juice settle then powr off the clear and add half as much Rose-water the fourth part of a spoonful of powder of white Sugarcandy and quench in it Lapis Caluminaris the bigness of a Wall-nut Drop four drops of this water into the Eyes Morning and Evening lying upon your back For a Pearl in the Eye Take Hemlock stamp it in a stone-Mortar then put little Honey to it and work them well together If the Pearl be in the right Eye apply a Plaster of it to the left Wrist if in the left Eye to the right Wrist let it continue there three or four days Another for the same Take the Marrow that is in a Goose-wing mingle with it Ear-wax and work them well together and anoint the Eye with it and it will kill the Pearl For a prick with a Bush stripe or blow in the ball of the Eye Take the white of a new-laid Egg beat it and then mix it with Honey set it over a soft fire and keep it stirring that it may not curdle then spread it on a little Flax and lay it on the Eye changing it every Morning and Evening and by the blessing of God it will help it Another for a stroke or blow in the Eye Take Juice of Smallage Juice of Fennel and the white of a new-laid Egg beat them well together and apply it to the sore Eye Another for a stroke in the Eye Stamp Wormwood with the white of an Egg and lay it warm three days together to the Eye or Eyes then wash the Eye with Plantine-water and Honey A precious Water for the Eyes Take Smallage Fennel Plantine Egrimony Bittony Eyebright Scabious Rice Pimpernel and Sage shred them all small and steep them in the Urine of a male-Child with a little Frankinsens then distill them Bath the Eyes with this water CHAP. IX Mr. Lochers an able Apothicarry of London his excellene Oyl for Deafness approved by himself and given to Sir K. Digby TAke Oyl of bitter Almonds and Oyl of Spicknard of each six drams black Hellebore half a scruple Coloquintida half a dâ—â— Oyl of Exceter two drams Juice of Onyons Juice of Rue of each two drams boyl these gently till the Juices be consumed then strain it and add two drops of Oyl of Aniseed and one of Oyl of Oryganum Powr a drop or two of this Oyl into the Ear and lye upon your Bed with that Ear upwards that you intend to drop into lye still for a quarter of an hour after then drop into the other if it require It is to be continued a Moneth or two or three as you find benefit when you have dropt into the Ear you must stop it with a little black wool dipped in the Oyl This has curcd many of thick hearing and noise in the Ears come by cold or sickness Another Remedy much approved for the same Take a large Eel flaw it and cut it into three pieces then stick them with Rosemary and Sage and bake them in a pan in the Oven laying them upon two sticks in the pan to keep them from falling into the liquor in the bottom then strain the liquor and scum off the Oyl or Fat whereof take four spoonfuls and as much spirit of Wine mix them together take of this mixture two spoonfuls of Juice of Onyons and Juice of the white ends of Leeks of each one spoonful put all into a Phiol and stop it close and shake it well for an hour to make them well incorporate together powr two or three drops of this into the Ear and in all things observe the directions as in the former This was given me by a worthy Gentleman at Paris who assured me he had cured the Governour of Callais his Sectreary with it who had been deaf near twenty years his deafness comming by a sickness Another Excellent Remedy for the same Take an hundred of the large Ants Eggs black Hellebore Radishes sowr bread sweet Almonds white Amber of each one ounce Pulp of Coloquintida Castor Leaves of sweet Marjoram Wormwood Savin Rue of each two drams bruise and mix and infuse them in two quarts of spirit of Wine rectified digest them twenty days then distil it in Balneo Mariae then put into the distilled spirit an hundred live Munky-pease bruised digest again for twenty four hours then filter and keep it for use Put a few drops of this Spirit into the Ear Morning and Evening stopping the Ear with black Wool immediately and it will take away the difficulty of hearing and deafness as also all kind of noise continue it till you are cured Another Remedy for Deafness Take of the Juice of Bittony mingle it with a Womans Milk that gives suck to a Boy dip black wool therein and put it into the Ear use it eleven days together or more if in that time you find any benefit by it then take Milk boyl it with Oatmeal and Juice of Bittony and lay it poultiswise over the Ears Night and day and continue it for some time Another Remedy against Deafness that cometh of Cold. Take a ranged Loaf of Bread of a mean scantling well leavened and baked cut it asunder in the middle and lay both the parts very hot to both the Ears first laying a linnen Cloth doubled next to the Skin as thin as the Patient can endure the heat bind them on fast with a Cloth fastned on the head and let it continue as long as the Patient feels any warmth and then he may take another if the Cold be great you must use it for two or three Mornings together take heed of taking Cold when you leave them Dr. Clodius his Remedy against Deafness Drop into the Ear one drop no more of Oil or Quintessence of Rosemary which will not burn or pain them and after it is soaked in by lying with that Ear up stop the Ear with black wool dipped in the Spirit of Rosemary Repeat the Drop after a day still as you find need This will cure a Deafness caused by Cold and Humors clogging and benumming the Ears and causing sometimes pain in them Another for the same Take red Mint or Horse-mint mortifie and squeeze it in the hand till it renders Juice then take it with its Juice and put it in the Ear change it often this will help the Deafness if the person hath heard before Another for the same Take Rue Rosemary Sage Vervain Marjoram of each a handful of Camomil two handful stamp them to mash and mould
thinks begets Courage causes fruitfulness and procures Conception A rare Water against Hectich-Fever Take Hysop Ground-Ivy Rosa solis Centory Maidenhair Sorrel Cinkfoyl Scabious Succory Burnet Dandikeon Yarrow Agrimony Hauls bittony Watercresses of each half a handful of the four greater cold Seeds of each half a dram flowers of Borage of Bugloss Roses Poppies two pugils Roots of Elecampane Succory Burnet of each thirty six Crayfish-shells Snails bruised of each twenty in number of a Calves Lung half a pound water of Liverwort one pint or instead thereof water of Dandy Leon being all prepared powr upon them so much of Goats Milk as will soak them well let them stand to infuse for five or six hours then distill it in an ordinary Still This water is very powerful against Hectick Fevers and most Diseases of the Lungs as Phthisick shortness of breath Asthma it destroies Accidities It nourishes and restores in Consumption being taken Morning Noon and at Night before Supper the Dose is about two ounces The Lady Elizabeth Gilfords Cordial Water Take four quarts of Nants-Brandy put therein Borage-water and Poppy-water of each a pint Sugarcandy two pound Figs shred and Raisins stoned of each one pound red Roses clipt and dryed two handfuls red Mint one handful Rosemary-flowers half a handful and as much Hysop a few Cloves bruised put all these in a large double Glass with a narrow mouth such as Apoticaries have in their Shops stop it close and set in the Sun for two or three months It is an excellent Cordial and Pectoral Water good for the Head and Stomach Breast Lungs The Lady Bagnals Cordial Water much Approved Take Angelica leaves two handful Carduus six handful Baum and Sage of each five handful Angelica seeds and sweet Fennel seeds of each five ounces Liquoras bruised two ounces shred three Herbs and bruise the Seeds and put them to steep in two Gallons of the best Canary with the Cordial powder of Aromaticum Rosatum Diamuscus dulcis of each one ounce let them stand four and twenty hours then distil it with a gentle Fire then put to the distilled Water Sugar dissolved in Rose-water Dr. Stephens's great Cordial Water for Women Take Cinamon Cloves Galingal Ginger Nutmegs Grains of Paradise Aniseeds sweet Fennel-seeds and Caraway seeds of each one dram Thyme Mother of Thyme Mint Sage Penniroyal Pelitory of the wall Rosemary red Roses dried Flowers of Camomil Origany of Lavender of each a handful shred the Herbs and bruise the Seeds and Spices and infuse them for twelve hours in a Gallon of French wine then distil it and save the first second and third Running by themselves It is Cordial strengthens the Heart comforts and revives the Spirits being given to a Woman in Labour it facilitates the Birth and causes a good Delivery and after Delivery it brings away the After birth cleanses the Womb of Impurity and restores Strength it comforts the Stomach and is good against Swooning and fainting Fits and Fits of the Mother It is good against the Stone and Gravel and preserveth Youth Dr. Mountford's Cordial Water Take Angelica leaves half a pound Angelica seeds and Carduus Benedictus of each six ounces Leaves of Baum and Sage dried of each four ounces sweet Fennel-Seeds nine ounces Liquoras half a pound Species of Aromaticum Rosatum dulce and Diamocum dulce of each one ounce infuse them in thirty two quarts of Sack for five or six days then distil it in an Alembick and draw off ten quarts of the strong to which add white Sugar candy half a pound and half a pint of Rose-water tie it up close and keep it for Use Aqua Mirabilis Sir Kenelm Digby 's Way Take Cubebs Galingale Cardamoms Melilot flowers Cloves Mace Ginger Cinamon of each half a dram Juice of Celandine one pint Juice of Speremint and Juice of Baum of each half a pint Flowers of Cowslips Rosemary of Borage Bugloss and Marigold of each two drams bruise the Spices and infuse all with the Juices in three pints of Sack one pint of strong Angelica water and half a pint of red-Rose water let it infuse twelve hours then distil it in a Glass Still and first lay Harts-tonge leaves in the bottom of the Still Keep the first second and third Runnings by themselves This is a great Cordial it comforts the Heart Stomach and Vital Spirits it strengthens the Head and Memory preserveth Youth and procureth a good Colour It is Cephalick and Pectoral it expels Wind and is of great force against the Cholick pains in the Side and Stomack it comforts and warms a cold Stomack and strengthens it it is good against Coughs Shortness of Breath and Asthma's as also for most Diseases of the Head and Brain It revives the Spirits and helpeth swooning Fits It is a counter-poyson and Antidote against the Plague and all malignant Fevers and pestilential Distempers and preserves from the Apoplexy The Dose is one ounce in Rosemary Water Sack or any other Cordial Water Dr. Augustine's Excellent Rosemary-Water Take the Tops and Flowers of Rosemary in the midst of May gathered before Sun-rising of each one handful four or five good Elecampane Roots of Red Sage two handfuls stamp them in a stone-Mortar then take Cloves Mace and Cubebs of each three ounces Aniseeds half a pound bruise them all severally then mix all together with the Herbs and put all into a large stone Bottle or Jugg and powr upon them six Gallons of good white wine stop it very close and set it in the ground fifteen days then distil with a gentle Fire and sweeten it with fine Sugar This is a most precious Cordial Water it rectifies all Distempers of the Head and Stomack comforts the Heart revives the Spirits and is excellent against the Palsie and Apoplexy all fainting and swooning Fits and Fits of the Mother Falling Sickness Convulsions Megrim Vertigo Lethargy and other Diseases of the Head Vse it both outwardly and inwardly An Excellent Approved Water against all Infections all cold Diseases of the Head and Stomack for the Dropsie Palsie preserving Health expelling all Tumors Devised by the King's Physician Take what quantity you please of Bawm-water and to every pint thereof take Aniseeds Liquoras of each two ounces bruise them and infuse them in the water four and twenty hours then put into the Still Treacle four ounces Sage and Celandine of each a good quantity powr the rest upon them then sprinkle over them one ounce of Bole-armenick in fine Powder distil it with a moderate Fire Dr. Butler's Admirable Cordial Treacle-Water Take one ounce of raspt Hartshorn boil it in three pints of Spring-water to a quart then take Roots of Gentian Elecampane Cypress and Tormentil of each one ounce of the Flowers of Borage Bugloss Rosemary and Marigolds of each two ounces Citron-peels one ounce then take one pound of the best Venice-Treacle and dissolve it six quarts of good strong white wine and three pints of red-Rose water infuse all
runnings as the custom is but if you will have it richer of the Wood distil off all together as long as it cometh with vigor and put that liquor upon fresh Cassia and digest as before and then distil repeat this till it be as strong as you desire but the last time you put fresh wood you may keep three runnings each apart you may also distil it with three parts of Wine and two parts of Rose-water then sweeten it with Sugar A Cordaâ—l Water of Clove Gilly flowers Put Aqua Vitae or Sack upon Clove Gill-flowers digest them two days then distil it in a Glass Body laying other Clove Gilly-flowers upon the mouth of it upon a Boulter-Cloth that the spirit rising and passing through the flowers may tinge it self of a beautiful color then distil the Spirit as strong as you like it which sweeten with Syrup of Clove Gilly-flowers Sir K. D. A Lemon-Water Pare of the yellow thin Rinds of Lemons so thin as to make Chips which will be as low as the Pores go and put them into a Glass-body with a Head and an Alembeck and distill them in Balneo with a gentle heat you shall have a very sprightful water with Oyl swimming upon it which conserves it whereof a little will aromatise Wine or any Liquor and make it very pleasant Sir K. D. If you distill Rasps in a cold Still and put a little of that Water into Sack or other Wine or into Claret or white Wine and Water it will aromatise it very strong of Rasps without changing the colour and make it very pleasant two or three spoonfuls is sufficient to a quart of Sack Sir K. D. An Excellent Orange-water or Spirit Take the parings or Chips of the Rind of an hundred Oranges into a Cuburbite so large that they fill not above a third part full powr upon them three quarts of good Aqua Vitae then put on the Head and Alembeck and lute it well with paste and paper stop the Vessel of the Alembeck and let it stand to digest three or four days then distill it with a gentle heat in Balneo keep the first quart by it self for it will be excellent good then change the Receiver and the Oyl will come over with the rest of Liquor when it beginneth to come weak leave off distilling Mingle one pint of excellent Syrup of Clove Gilly-flowers with the first quart and it will be an excellent Cordial Water you may aromatise it with Ambergreece if you love Amber A Cordial Water very good for Women from a great Lady Take Penyroyal red Sage sweet Marjoram and Rosemary-flowers of each one handful pick them well and rub them in a Cloth then shred them small and put them into a stone Jugg and pour upon them one Gallon of Sack stop it close and let them digest two days then distill it carefully the best way of distilling this Water is in a Cucurbite with a Glass-head and in Balneo Mariae If you distill it in a a cold Still you must give a gentle fire keeping wet Napkins upon the top of the Still to keep it cool sweeten it with fine Sugar or Sugarcandy and hang a little Sarsenet in it with two drams of Safron The Grand Duke of Florence his Excellent Caelestial or Imperial Water of great vertues which he gave to the Duke of Vandome who gave it to Sir Kenelm Digby Take of Turbit that which is white and Gummish two ounces Mastick Nutmegs Cinamon Cubebs of each half an ounce yellow Sanders two ounces bruise all these and put them in a Glass-body and put into them two ounces of Venice Turpentine and two pound of white Honey then powr upon them two quarts of very good Spirit of Wine or Nants Brandy stop the Vessel very close and digest it two days then distill it in Balneo till it begin to come whitish then take the Vessel out of the Balneo and set it in a sand Bath and having changed the Receiver distill it by degrees and you will have a whitish water to which add half a pound of newly drawn Oyl of Spicknard and prepared Pearls and Corals of each hair an ounce an ounce of Cream of Tartar in subtil powder stop it close and keep it for use then encrease the fire and distill to dryness and you shall have a reddish Oylish Water which keep also by it self The first clear Water is a most sovereign Remedy for the Wind and Stone-Collick and for any pains of the Stomach it is also good for Surfeits and excellent for obstructions of the Spleen and Liver It purifieth the Blood comforts the Brain and strengthens the Memory It is a sure and infallible Remedy for the Fits of the Mother as also the Convulsion Fits and Falling-sickness the Dose is half a spoonful with as much of any distilled Water or in fair water The second whitish Water is an excellent Remedy for the Stone and Gravel it is also very good for Sores and Wounds Vlcers and Fistula's warmin a little of it and bathing the parts afflicted therewith it cures the Noli me tangere Erisipelas or St. Anthonies fire And if you mix some of the first water with it it will be more efficacious The reddish Water is an infallible Cure of the Hemoroids and Piles It is also excellent for the Gangreen and Wounds An Excellent Cordial Water for Surfeits and for an Ague Take six quarts of Aqua Vitae put into it a peck of red Poppy-flowers let them infuse twenty four hours in a Glass close stopped then strain it and press it well and put the clear Liquor into the Glass again with Figs and Raisins stoned of each two ounces Aniseeds beaten half an ounce all tied up in a Bag set this in the Sun for ten or twelve days For an Ague take two or three spoonfuls of this Water and dissolve in it the bigness of a Hasle-nut of London-Treacle an hour before his fit and let him stir upon it and do what moderate excercise he can and fast four or five hours after it Sir Kenelm Digbys Cordial Poppy-Water for Surfeits as he had it prepared every year for his Family is thus Take a wide mouth-Glass of six quarts and out into it five quarts of the best double stilled Aniseed-water then thrust in as many red Poppy-leaves as will fill it top-full and let them infuse twenty four hours then strain and press them out and put in as many fresh Poppies and let them infuse as long then strain them again and put in fresh and let them infuse six or seaven days then strain and press them well from the Liquor and then strain the liquor from the Dregs then put into it six ounces of stoned Raisins of the Sun and a pound of stoned Cherries and half a pound of fined Sugar then stop the bottle very close This is an excellent Surfeit-Water and very efficatious Sir Kenelm Digby's Cook-woman had once surfeited her self by eating of those venoms and dangerous
fish called Mussels she was very bad her heart and Stomach very much oppressed and her Body was full of red spots she took a Cup of this Surfeit water and was perfectly cured and I my self have had experience of the good effects of this Water having at one time surfeited my self by eating of those Mussels so that I found my Heart and Stomach oppressed in such a manner that it seemed as if there lyed a very heavy burthen or weight upon my Stomach and could scarce fetch my breath thy Face and the white of my Eyes was as red as a Scarlet They gave me a Glass of this Surfeit-water and it presently cured me The Lady Dacreses Cordial of black Cherries wherewith she was cured of a great dizziness giddiness and swimming in her Head and many others have found the like effects of it Sir K.D. Take four pound of black Cherries squeeze out first all the Juice from them then bruise the rest with their stones in a stone-Mortar then put them with the Juice into a Bag with Bawm and tops of Rosemary shred very small or stamped of each one handful Cinamon and Nutmeg of each half an ounce then powr thereon two quarts of Sack stop it close and let it stand twelve hours then distill it and draw so much of it that it be weak like Aqua Mirabilis sweeten it with Sugarcandy to your taste The said Lady distilled this in an ordinary cold Still but Sir K. D. sayeth he thinks it were better to distill it in a Cucurbite you may have one made of Tin which will serve you many years whereas a Glass one is very apt to break and fit a Glass-head to it and so you may distill either in a sand-Bath or in Balneo Mariae It is a pleasant Cordial Water drink a little Wine a Glass-full at a time in the Morning fasting and at Night going to Bed My Lady Poltney told Sir Kenelm Digby that she had known black Cherrie-Wine do great effects in that case Make it thus Press out the Juice from black Cherries and then bruise the rest with the stones and press that again then put both Juices together and let them settle then put the clear into bottles with a lump of Loaf-Sugar into each bottle to make it work after it hath wrought and is ripe drink of it The true and genuine Receipt of that famous Spirit called the Queen of Hungaries Water so called by reason of the wonderful effects which a Queen of Hungary received by it at the age of seaventy two years Take four pound of Rosemary flowers gathered in a fair Morning two or three hours after Sun-rising and picked from all the green part put them into a Cucurbite and powr upon them three quarts of Spirit or Wine well rectified press down the flowers into the said Spirit and then cover the Cucurbite with its Head and Alembeck lute well all the Juncture with paste and paper then place it in a sand Bath and lute a Receiver to it then leave it so until the next Morning then distill it with so moderate a fire that whilst the Spirit distilleth the Head may not be so much as warm or to hasten the distillation you may cover the Head with a linnen Cloth doubled several times and dipped in cold water and dip again and cool the Head seleral times continue the distillation until you have drawn about three quarts of Spirit which will be very pure and charged with the best and volatile substance of the flowers then take out all the fire and let the bath cool unlute the Vessels and put the Spirit into a Bottle well stopped then strain and press out the liquor that remains in the Cucurbite and clarifie it then put it into the Cucurbite again and distill it until it remaineth in the bottom of the consistence near as thich as Honey or a thick Syrup which put into a Pipkin well glazed and boil it over a gentle fire to the thickness of an ordinary Extract Put the last Spirit into a bottle by it self The great fame and reputation of this Water and the great Vent for it in Germany and France for many years since has caused several persons as ignorant as wicked to prepare it after their manner taking only the tops of Rosemary with the flowers instead of the pure flowers well picked which makes the scent of the Water stronger but more tart and unpleasing as well as the taste and instead of rectified Spirit of Wine make common Aqua Vitae serve their turns The true Spirit of Rosemary-flowers well prepared is a most sovereign thing against all cold Distempers of the Head and Brain It is also an excellent Remedy against all cold Diseases and affections of the Nerves and Joints against Rheumatisms and cold Gouts It cureth the Head-ach dissolves and dissipates the vapors that causes the Megrim and Vertigo strengthens the Memory helpeth deafness and noise in the Ears by dropping two or three drops of it into the Ear strengthens and clears the sight by washing the Eye-lids therewith and dropping of it into the Eyes it healeth Contusions Bruises and Swellings it asswages the Tooth-ach fortifies and strengthens the Stomach and Bowels creates an Appetite and helpeth Digestion it opens obstructions of the Liver and Spleen as also the Womb suppressing the vapors thereof It is of great power to preserve and strengthen natural heat and to ease aged People of a great many of those Diseases that attend upon old Age. The Dose is from half a spoonful to a whole spoonful in Wine or any Cephatick Cordial Water For the Head-ach Megrim and Vertigo's you may snuff up a little of it into the Nostrils and apply it with a linnen Cloth doubled to the Temples and Forehead and in the same manner it is to be used for Bruises and Swellings Rheumatisms and the Siatica It whitens softens and smoothens the Skin preserving the Complexion and Beauty thereof being used either alone or mixt with wild Tansie-water Water of Lillies or Water-Lillies or May-dew distilled In short there is hardly any Remedy to be found that produceth so many and good effects as this Spirit as several famous Authors confirm and testifie as well as Experinece can testifie The second Spirit you distilled from the Liquor pressed out is also good and may produce good effects for it will stay longer in the Stomach than the first by reason it containeth less of the volatile part of the flowers The Dose must be doubled A most precious Cordial Elixir of Dr. Mynsight Take red Roses dried Mint Bawm white Sanders Cinamon Orange and Citron-peels of each half an ounce Lignum Aloes and Mace of each two drams Seeds of Coriander of Angelica of Anise of sweet Fennel of each half an ounce Spicknard Galingal the less Safron Cardamoms Cloves of each half a dram prepare and bruise them all and put them into a Cucurbite and having powred thereon three quarts of Spirit of Wine and two
Ale-wort the first running to one gallon then when it is cold put into it a quart of Malmsey afterward bottle it or keep it close in a stean pot Drink of it in the Morning fasting and in the Evening two hours before Meat It preserveth from a Cough strengthens the Constitution and cureth a Consumption An Excellent purging Ale or Diet Drink to be used in the Spring and Fall to open Obstructions of the Liver Spleen and Meseraâ—cal Veins cleanse the Blood purge Choler Flegm and Melancholy cure Itch and Scab Take Agrimony and Scabious of each a good handful four Madder-roots two red-Dock-roots Aniseeds one ounce Cinamon half an ounce Mace two drams three Nutmegs Liquoras two ounces and a half Hermodactils and Polipody of each three ounces Sena four ounces Sarsaparilla two ounces bruise the Spices cut the Roots and slice the Liquoras put them into a Bag and hang them in some five gallons of midling Ale and after three or four days drink a Draught every morning seven or eight days together Mochoacan Ale to purge the Dropsie Take four ounces of Mochoacan three ounces of Hermodactyls three ounces of Lignum vitae three Races of Ginger two Nutmegs cut all these in thin slices put them into a Canvas bag and hang them in two gallons of new tunn'd Ale before it hath work'd with a stone in the bottom of the Bag and after it hath done purging powr in Endive and Cichory-water of each a pint and after seven days drink such a proportion as may give you some four Stools a day every Morning fasting and if your Body be extraordinarily subject to any Infirmity either hereditary or by disordered Diet add such Herbs as are most pertinent to the Nature of your Disease This Purgation of Mechoacan is so wholsom and effectual that if it be drunk a fortnight at Spring and Michaelmas it will not only take away the Causes of the great Dropsie and all kind of Agues the Stone and Accidents of the Brain and infirmities of the Spleen but also restore the Complection to an excellent Habit and Colour defending the Body from a number of Inconveniences A Purging Ale by Dr. Butler Physitian to King James Take Sea and Garden Scurvi-grass of each a peck Sena and Polipody of the Oak of each four ounces Sarsaparilla six ounces Caraway seeds and Aniseeds of each half an ounce Liquoras two ounces Agrimony and Maidenhair of each two indifferent handfuls cut the Sarsaparilla scrape and slice the Liquoras then let them be altogether grosly beaten then put a Gad of Steel into the bottom of a Canvas Bag to make it sink and upon that all the former ingredients and hang it in a Vessel of a fit size and Tunn upon it four gallons of good Ale after four or five days you may drink of it and when it begins to grow stale draw it into Bottles and Cork it close and set it in a cool Cellar upon the Stones or in Sand. If you would have it more purging increase or double the proportion of Sena The Dock-Ale to clear the Blood and open the Obstructions of the Liver Take the same quantity of Ale and wipe half a peck of Dock-roots and slice them two good handful of Succory roots one good handful of common Sorrel roots slice all these and put them into a Bag and hang them in the Ale as the former when it hath hung a week Bottle it up An Excellent purging Ale prescribed by D. Wright with the Minium Plaister for any Ach or swelling Take two gallons of Wort not throughly boiled and three handful of Dock-roots sliced boil them therein till a pottle be consumed then add thereto Liverwort Endive Succory Fumitory Scabious Agrimony of each three handful and boil them in the same Liquor till another pottle be exhausted then when it is cold strain it and put this Liquor to three gallons of Wort boiled perfectly well let them both be of one and the same temper when they are mixed then hang therein in a Bag with a Gad of new Steel the following Ingredients Dry Scurvigrass three days by the Fire or in an Oven upon Sieves in a temperate heat that it may dry leisurely when it is reasonable dry shred a pound of it then take three ounces and a half of Sena one ounce of Jalap one ounce of Rhubarb three ounces and a half of Garaway seeds a handful of Orange peels half a handful of Citron peels half an ounce of Sassafras and a dram of Nutmegs slice what is to be sliced and then bruise them together grosly and hang with the Gad of steel in the Bag as aforesaid adding to them two handful of wheat-bran this for four gallons of Ale or Beer prepared according to the former direction The Minium Plaister to be used with this Ale if occasion be Take half a pound of red Lead finely searced a pound and half of Oyl of Roses and half a pound of yellow wax slice the wax and melt it gently with the Oyl when it is melted put in the Red Lead and stir it continually upon a gentle heat until it begin to be brown and then until it be cold When you would mix it with Diachylon take equal proportions of that and the Red Lead A purging Ale for the green Sickness Take of Sena half a pound Polipody four ounces Epithmium two ounces Agarick and Rhubarb of each one ounce sweet Fennel-seed and Aniseed of each an ounce and half Sarsaparilla five ounces Sassafras one ounce Liquoras half an ounce make a Bag for three gallons of new Ale and about two or three days after it hath done working drink of it both Evening and Morning without intermission the quantity of five ounces and about two or three days after the ending of it let blood in the Arm then rest a day after which take the Steel-wine for a Fortnight after that rest two or three days and lastly take the Pills de Tribus Fernelii Dose half a dram more or less as you find cause at least half an hour before Supper thrice in a week A purging Ale or Beer very good against Melancholy Flegm Choler and all terrestrial Humors to purifie the Blood and quit the Scurvy c. Take the Juices of Sea and Garden Scurvy-grass Tops of Hops Apples Fumitory Agrimony Cicory Borage Baume Scabious Liverwort and Mugwort all stamped together four ounces Roots of Polipody of the Oak two ounces the Roots of Asparagus Borage Bugloss Sorel Cicory Red Dock Elecampane and Grass-roots of each half an ounce the inward Rinds of the young Sprouts of Ash the Rinds of Capers and Tamarisk of each three drams Liquoras and Epithimum of each a dram and half Maidenhair and Agrimony of each two good handfuls Broom Flowers Violets Borage Bugloss of each a good half handful the four greater and four lesser cold Seeds of each four drams Sena six or eight ounces Rhubarb one ounce Mechoacan one ounce and half Fennel-seed Aniseed and
Caraway-seed of each six ounces Shavings of Ivory Harts-horn yellow Saunders and Sassafras of each half an ounce Ginger two drams and one Nutmeg prepare all these according to Art and make a Bag to ferment and work in six gallons of midling Ale or eight Shilling Beer and offer it hath wrought put in the Juyces it purgeth adust burnt Humors and openeth Obstructions of Liver and Spleen Another to be used in the Spring for Scab and Itch. Take red Endive Cicory and Scabious of each one handful Sena three ounces Lignum vitae shav'd or chipt four ounces a red Dock root or two pith'd and shav'd put them into a Canvas Bag and let it work in a gallon of strong new Ale and so drink a good draught every Morning fasting and an hotr after Dinner using Exercise A purging Ale for the Spleen and Liver Take the Roots of Monks Rhubarb and red Madder of each half a pound four ounces of Sena and two ounces of Ginger Scabious and Agrimony of each a handful with a Horse-radish root wipe and slice your Roots and put all together into a Canvas Bag with half an ounce of Rhubarb sliced hang this in three gallons of strong Ale when it is Tunn'd up let it so continue the space of a week and then draw it out into Bottles An Excellent purging Ale or Diet-Drink for Spring or Fall Take Sena of Alexandria Polipodium and Ashen Keys of each four ounces Aniseeds sweet Fennel seeds Bayberries hull'd and Sassafras sliced of each two ounces Rhubarb two drams slice all that are to be sliced except the Sena put them all into a Boulter or thin Bag and hang it in three gallons of the strongest Ale not hopp'd when it hath stood four days after working drink thereof first in the Morning and last at Night a pint at a time or thereabouts beginning with it first at Night and take Posset-drink or warm Broth some two hours after you drink it in the Morning to forward the working of it keep warm and use moderate Exercise This is excellent against Dropsical Humors to cleanse the Blood and purge Flegm and Coller expellâ—th Winds in the Stomack and very much strengtheneth Sir Kenelm Digby's Wound-Drink for any Fistula Corroding Vlcer or old Sore or the King 's Evil wherewith he did a great Cure at Frackfort in Germany where I was with him as you may see at the end of this Receipt Take a good handful of Sage and as much of Rue after they are well pickt from the stalks chop and bruise them a little but see that none of their Juice be severed from them put these into a thin Bag of boulter-Cloth and hang it in four gallons of ordinary small Ale well brewed as soon as it is Tunn'd at the same time take three hundred of live Munky-pease otherwise called Sows gathered under Wood Timbers and Stone but you must be sure to take those that rowl themselves round when you touch them like Pepper-corns which the other flat sort do not do but run away when you touch them pull off their heads and throw them away and bruise their Bodies with a little of the Ale that you may get all the substance and moisture out of them which pour into the rest of the Ale and put their Skins into the Bag among the Herbs that so you may lose nothing of them after it hath wrought sufficiently begin to drink of it at Meals and at all times you have occasion to drink and continue the use of it till you are cured drinking no other Liquor all that time and to make it more grateful to the Taste may you add one fourth part of white Wine before one Vessel is near spent prepare another that you may always have one under another and keep a slender and wholsom Diet forbear eating salt-Meat or salt-Fish With this Drink Sir Kenelm Digby cured Sir William Curtious his Daughter at Franckforth in Germany of a coroding Vlcer in her Leg after many Remedies taken in vain which had so mortified the place by the long continuance of it that the Leg was shrunk and was shorter than the other by at least two inches It is not to be wonder'd at That this Drink should do so great effects it being composed of so few Ingredients since all famous Authors ascribe such wonderful vertues to these Creatures and that experience testifies That they cleanse resolve and purifie to a wonder They dissolve the Stone in both Reens and Bladder to a slime and bring it away They open Obstructions cure the Jaundies all Obstructions stoppage and Strangury of Vrine They help the Collick Astthma and shortness of Breath restore lost Appetite They are excellent and much recommended for the curing of all sorts of Cancers and schirrous Tumors in what part of the Body soever the Kings Evil all sordid inveterate and rebellious Vlcers and old Sores The same Drink cures the Kings-Evil to admiration Dr. Salmon says that he orders two hundred of them to be bruised and strained into a quart of White or Rhenish Wine or Ale and so to be continually drunk for a time Being dried and the Powder mixed with Honey and applied cureth the Squinsie and sore Throat Another Diet-Drink for the Kings Evil Fistulaes sore Breasts Legs or any other Sores or Vlcers Take Sanicle Agrimony Avens wild Bugloss red Bramble Dandilion Wood-Betony Ribwort wild Daysie-Roots and Leaves of Mugwort Plantane and Wormwood of each two handfuls of the Raspings of Lignum Vitae of each one handful which you may buy of the Bowl-Turners one pugil of Hartshorn shred and bruise all the Herbs until the vertue is boiled out of the Herbs then strain and press out all the Juice from the Herbs then set the Liquor on the fire again and clarifie it with whites of Eggs and so much Honey as will make it drink pleasant and not sharp then boil it a little more then let it cool then take three spoonfuls or Monky-pease or Sows such as in the foregoing Receipt pull off their Heads and through them away bruise their Bodies with some of the Liquor and press out all their substance into the Liquor when 't is cold then botle it up and it will keep a compleat year Drink thereof two or three times a day using some fit Purgations before the use of this Drink Mr. Barnet's Excellent Diet-Drink wherewith he cured three of his Children of the Kings-Evil he had it from an able Physician Take Sarsaparilla Bark of Lignum Vitae of each three ounces China-Root Polipode of the Oak Sassafrass and sweet Fennel-seed of each two ounces Elecampane one ounce Stechadoes half on ounce of the Raspings of Lignum Vitae four ounces bruise them all and infuse them in three gallons of Fountain-water for twenty four hours then boil it gently for two hours in a Vessel close stopped then put into it two handfuls of tops of Rosemary four handfuls of Arch angel-flowers two ounces of Liquoras bruised and
two ounces of Maiden-hair let them boil an hour longer then take it off and strain it and being cold put into it two ounces of Sena and let it infuse all Night the next Morning strain it again and drink a good draught of it in the Morning fasting the like at four in the Afternoon and another at Night continue the use thereof till you are cured Note the Patient during the use of this Drink must abstain from all gross Meats as Beef Pork Bacon or any salt Meat or Fish as also from Milk Butter and Cheese After the first Draught in the Morning he may eat a Mess of Water-grewel about two hours after Another approved Drink for the Kings-Evil though broken out in divers places Take Herbrob Mugwort Smallage and Agrimony of each four handfuls shred and stamp them alitle then take three hundred of Munky-pease or Sows and bruise their Bodies throwing away their heads and squeeze out all the Juice from them with a little white Wine then put their husk among the Herbs which put into the bag of Boulter-cloth and hang it in four gallons of new ordinary small Ale well brewed then put into it the Juice of the Sows and white Wine and after it hath wrought sufficiently drink of it at Meals and at all times drink no other Drink till you are cured which may be in a Fortnight or a Month. The Author says he gave this Drink to one for a swelling and humor in her Nose whom it cured It will cure the Evil of any sort broken or otherwise He says that it hath cured those that had the Sores or Evil broken out in every Joynt taking no Drink for a month at Spring and Fall Besides this Drink you may apply outwardly the following Remedy when the Evil is broke out Take Garden-Snails with their Houses and beat them in a Mortar with a little Parsly into the consistence of a Plaister and so apply it to the Sore or Sores and change it every Morning Dr. Farrar affirmed to Sir K. Digby that he had cured with this Remedy a most contumacious foul inveterate Kings-Evil several times touched by the King and wrought upon by the best Chirurgions and given over as desperate He says it is also good to take away the raging pains of the Gout Another Infallible outward Remedy for the Kings-Evil Take Garden-Snails beat them in a stone-Mortar with their shells then put to them the Dung of a Hen new made so much as she voids at once put to it a piece of Rye-bread an Inch square with the yolks of two new-laid Eggs and one ounce of Oyl of Lillies mix and grind all these well together till it is like a Poultice then heat it and lay it as hot as can be endured upon the Sore or Sores and renew it every Morning fresh till it is whole Note the Party must take first some Purge to cleanse the Body before the use of this Remedy An Experimented Wound-Drink or Potion which Cured a Gentlewoman of an Vlcer in the Reins in six weeks space as Sir K. Digby relates Take Leaves of the large Comfrey Agrimony Mugwort of each two handful Mumia half an ounce Paul's Betony or Speedwel six handfuls shred the Herbs and powder the Mumia and boil them in a sufficient quantity of white Wine and Water in a Vessel close covered then powr off as much as you can of the Clear and then distil the remaining and put the distilled Water to the clear Decoction that you powred off Take of this a little Glass-ful in the Morning fasting and as much at four in the Afternoon This cured also a Gentleman who being cut of the Stone could not be healed A very good Diet-Drinks for the perfect Cure of the Dropsie and Scurvey Take Wormwood Maidenhair Betony Agrimony and Fumitory of each a handful red Dock Roots and Madder Roots of each three ounces Polipode two ounces Sena five ounces Rhubarb sliced thin two ounces Mace Nutmeg Galingale and Cloves of each two drams Mechoacan thin sliced Hermodactils two ounces Sarsaparilla four ounces shred the Herbs and stamp them and bruise the Roots and Spices put all into a Bag and hang it in six gallons of six shilling Beer with a pint and half of Juice of Watercresses and two pints of Juice of Scurvigrass and let it work together six or seven days and then drink thereof as oft as you please Note That you must not fill the Vessel too full for it must not work ever You may add to the Composition half a pound of Horse-Radish Roots bruised An Excellent Drink to cool and temper a hot Liver Take two Gallons of Whey new made boil therein one Fennel Root and one Mallow Root their Piths taken out and the Roots bruised Sena two ounces Borage Bugloss Violet-leaves Endive Succory Agrimony Sorrel Scurvigrass Water-cresses and Cinquefoil of each a handful Liquoras six drams sweet Fennel-seeds one ounce Cloves Mace Cinamon and Juniper-Berries of each two drams shred the Herbs and bruise the Seeds and let them boil in the Whey till two quarts be consumed then strain it into an earthen Vessel and being cold put into Bottles and keep them in a Cellar Drink thereof a Draught in the Morning assoon as you are risen and another an hour before Supper continue the Use thereof for some time the longer the better for your health It is good also for the Stomack but especially for a hot Liver An Excellent Diet-Drink for the Gout Dropsie Scurvey or any humid Disease Take three ounces of Sarsaparilla Sassafras and Liquoras of each two ounces China root one ounce boil all these in a new earthen Pipkin in six quarts of Spring-water with a gentle Fire until it comes to four quarts and half an hour before you take it from the Fire put in half an ounce of Cinamon and six drams of Sena strain it and drink thereof three weeks together without any Drink all that while and eat nothing in the mean time but rosted Mutton and Fowl or Rabbit without Sallet A Drink for a burning Scab or a salt Humour Take of Lignum vitae half a pound of the Bark of Lignum vitae Aniseed and Liquoras of each one ounce Honey ten ounces Violet leaves Strawberry leaves Harts-tongue and Liverwort of each a handful French Barly two ounces Raisins of the Sun stoned one pound and a half twelve Figs sliced stamp the Herbs and boil all these in three quarts of Spring or Conduit water to two quarts strain it and give a draught of it Morning Noon and Night drink it cold An Oyntment to be used with this Drink Take white Lead Litarge of Gold Litarge of Silver and Sulphur of each an ounce reduce all into a fine powder and make an Ointment thereof with Sallet Oyl and Vinegar of each four ounces grind the powder with them by little and little in a Mortar putting in some Train-Oyl and sometimes Vinegar A Singular Remedy very much approved for a
and when that is melted put in the Frankinsence and as soon as it beginneth to rise take it from the Fire for fear it should enflame then put into it the other Gums stir them well together and when they are well incorporated strain it through a Canvas-Cloth when it is cold anoint your hands with Butter and make it up in Rowls Or you may spread it upon Leather while it is warm and so apply it using with it the Drink afore-mentioned A most sovereign Ointment for the Gout Take the eldest Gander you can get make him â—eady and draw him but let no water touch him take Sheeps Tallow fresh Hogs-grease Pitch Honey and black Soap new Wax two ounces a quantity of Salt Frankinsence in powder three ounces the flesh of an old fat Cat Meal or Flower of Beans and the Soot of a Chimney of each one handful mix them well together and put all into the Ganders Belly and sow him up close and rost him so long till he will drip no more then put up your Ointment and anoint the part grieved therewith A good Purge for the Sciatica or any kind of Gout Take Aloes Hermodactils and Scammony of each half a dram reduce them to subtil powder and make Pills thereof with Juice of Roses or with Syrup of Roses and for a Fortnight together take every third day one dram in the Morning Vse also the following Plaister Take two ounces of Pitch one ounce of Tar two drams of Treakle one ounce and half of Rosin one ounce of Honey boil and stir them till all is melted and well incorporated and united together then spread it on Sheeps-leather prickt full of holes and apply it as hot as can be endured Another for the Sciatica by Dr. Frank. Take a quart of Sack the bigness of an Egg of Salt-Peter boil them together till a fourth part is consumed then take new Cotton-Cloaths and dip them in it and wring them a little and foment the pained place spreading them upon it one after another many times until the pain cease Another Remedy for the Sciatica and Rheumatism Take Storax liquid yellow wax new Pitch and Honey of each four ounces Cinamon Pepper of each one ounce put all these in powder together into a new pot and let it boil but one walm stirring it carefully all the while then take it from the Fire and put into it four ounces of Aloes and one ounce of Oil of Lillies stir them well together to make them incorporate then put the Pot again upon hot Ashes and stir it until it be of the Consistence of an Ointment which spread warm upon Leather and apply it but if your Disease be in a whole Thigh then you may spread it upon a whole Lambs Skin You may leave it on seven or eight days if it require If the Disease come again put the Plaister on again This Medicine will keep a long time Another Bath for the Gout by Dr. Ruland Take Juniper-berry-wood cut small three pound Mint Camomil Linseeds of each half an handful bruise the Seeds and shred the Herbs and boil them in a sufficient quantity of water to make a Bath by the use of which the pain went away and the Party was perfectly cured A Drink for the Gout Dr. Scroderus Take Germander Groundpine tops of Sage of each one pound and a half Primrose Rosemary of each half a pound Misleto of the Oak half a pound China-Root sliced three drams digest them all in fifteen quarts of Rhenish Wine for ten days then strain it Drink thereof two or three times a day It is also good against the Sciatica and Rheumatism Another Drink for the Gout Take Hermodactils Sena of each one ounce Turbâ—th Mechoacan Ana one ounce and a half Leaves of Ground Ivy Vervain of each two drams Seeds of Fennel Aniseeds of each one dram and a half Cardamoms Cinamon Mace Safron of each one dram Flowers of Mullion Rosemary Flower de luce of each half a dram bruise and prepare them all and infuse them in eighteen quarts of Rhenish Wine in Balneo Marie for two days then strain it and sweeten it with fine Sugar and drink thereof three ounces a time with one dram of Cream of Tartar in the Morning fasting for some days It is prevalent against the Gout and several affects of the Stomach Liver and Spleen It draws thick Phlegm from the Joynts and remote parts An Approved Remedy for the Sciatica in the Hip or any kind of Gout Take two ounces of Burgundy Pitch Oxicrocium and Gum Caranna of each an ounce melt and mix them well together spread it on Leather and apply it to the part for nine days It hath cured many When you use the aforesaid Plaister use the following Infusion Take Sena half an ounce Epithimum Raisins stoned Fennel-seeds and Ginger of each half a dram put them in half a pint of Whey then make them warm and let it infuse twelve hours then warm it again and strain it and drink it all off in the Morning fasting Vse also the following Drink to give every day two or three Stools Make a strong Decoction of Lignum Vitae put into it Sena Hermodactils of each four ounces Epithimum two ounces Turbith one ounce Coloqâ—inrida half an ounce let them infuse in warm Sand or in a Kettle of warm Water in a Vessel close stopped for twenty four hours then strain it and drink thereof every Morning fasting and at Night take of the distilled Water of Lignum Vitae one ounce with half an ounce of Syrup of Cowslips and use to eat the quantity of a Nutmeg of an Electuary made of Conserve of Cowslips four ounces Conserve of Sage-flowers and Rosemary-flowers of each two ounces Conserve of Roses one ounce make them into an Electuary For a Prick that doth foster rankle and burn a present Remedy Take Burnet stamp it to mash then spread it on a Cloth and apply it to the place it will speedily help it CHAP. XVII Select Remedies for Bruises and Swellings A Pultice to open an Impostume and to ripen a Bile TAke one handful of Sorel twelve Figs sliced half a pint of the Juice of Sorel boil this together until it be very tender and put to it some wheat Flower and Hogs Grease and lay it warm to the place changing it twice a day continue this till it be drawn out Another for the same much Approved Take the Whites of two Leeks and wrap them up in a wet Linnen Cloth and bake them under hot Embers so that they be only soft and no more then pound them in a Stone-Mortar with a piece of Hogs-Grease spread this pretty thick and apply it changing it once in seven hours and in three times changing it the Matter will be all drawn out With this Cataplasm you may also Cure Deafness and Noise in the Head and Ears Mr. Stockdeal's Approved Remedy for a Bruise and Swelling Take a pint of fair Water and boil in it a handful
perfectly cured of his Piles This hath cured many both Men and Women A Remedy for the Hemorhoids Boil a pint of Milk and in the boiling slake it as often as it riseth with Plantane-water so continue doing till you have used a pint of Plantane-water in slaking the Milk then take it off of the fire and put thereto three ounces of Mel rosatum Drink of this at pleasure Another for the same Take the whites of two Eggs and four ounces of fresh Butter out of the Churn well-washt and one ounce of Safron work these well together and put frequently a little up into the Fundament and if the pain continue add to the Composition two handfuls of Nightshade which will make it much more effectual Another Make an Ointment with the Roots of Pilewort stamped and Mutton-suet shred boil them together over a soft fire then strain it and use it Another Remedy for the Hemorhoids Take the third part of a pint of Milk and as much Smiths water out of the Forge wherein quench Gads of Steel many times then put into it two ounces of the Juice of Clary and so give it for a Clister lookwarm Another for the same Take the fat of an Eel and the Yolk of an Egg of each one spoonful beat them together In this roul a Lint so as to make it take up as much as you can and put it into the Fundament and lay also a Pledget covered with the like Ointment upon the outward swelling and this will give some case presently Change your Tents and Pledgets as they grow dry and hot and in a small time the Veins will be open run and it will be well The fat of Eel is made by boiling Eels in water and skimming off the fat or if you rost an Eell take the fat that dripped from it or you may bake it as when you prepare the Oil for deafness CHAP. XX. Select Remedies for all sorts of FLUXES and LOOSNESs A certain and often approved Remedy for all sorts of Fluxes or Loosness old Hepatical and bloody Fluxes TAke filings of Steel which you may buy of the Needle-makers four ounces put them in a well-glassed Pipkin and pour thereon a quart of deep red Wine that which is used to colour white Wine let it boil until about three parts of Wine is consumed stirring it often then strain it while it is hot give of this two or three spoonfuls in warm Broth or Ale in the Morning fasting for some time together This I have often approved with happy success even in a bloudy Flux Another for the same Take a pint of Claret-wine and put into it two penny-worth of Cinamon and as many Cloves boil this gently close covered till half be consumed then make a Toast or two of light Bread and cover them with Sugar then strain the Wine upon them eat them for Dinner and the like for your Supper eating no other sustenance that day It uses to cure in a day Another for the same Take of the ourtward Bark of an old Oak the rough part a little scraped off two ounces Canamon one ounce two sound Nutmegs sliced thid eighteen black Pepper-Corns and as many Cloves bruise them all and boil them in two quarts of New Milk until a pint be consumed then strain and divide it into four parts Take one of these as hot as you can drink it early in the Morning and another about ten a Clock and another at four in the Afternoon and the fourth at Night when you go to Bed and make fresh every day The first draught will take away the pain and griping and then afterwards it is not necessary to take it so very hot It doth not bind it suddenly but smootheth and healeth the Guts and strengthens the Stomach and if the Patient have lost his Appetite so that he can eat nothing as usually hapneth in great Fluxes this Milk giveth him sufficient nourishment An excellent Clister to cure any Flux or Loosness Take a handful of Barley-meal with all the Bran in it or take a good handful of Barley and beat in a Mortar to a fine powder Wheat Bran and dried Roses of each one handful boil these gently in a glassed Pipkin covered in three pints of water for three quarters of an hour then strain it through a Linnen Cloth and press it hard to get out all the thick and slimy substance of it This is enough for two Clisters when carefully done Take half of it and put into it the yolk of two Eggs and one ounce of Mulrosat and give it duly warm He may keep it three or four hours without trouble because the quantity is less than of an ordinary Clister and that it is of a Balsamick and comforting quality to the excoriated Guts It is an excellent Remedy to any sharp tormenting Flux when the Cuts are enflamed excoriated and ulcerated either through ordinary causes as by eating Fruit or the like or by taking Mercury to flux one by Salivation you will presently find ease at the first taking it but it is well to repeat it once or twice a day Dr. Butler's Remedy for a Flux Take the Root of Holly-oak Elder-tree-Roots and Plantane-Roots of each a like quantity cut them small and boil them in red Wine or Ale Drink thereof as often as you please and need requires If it be distastful sweeten it with Loaf-Sugar A Remedy to cure the Bloody-Flux and heal the Vlcers in the Guts caused thereby Take the inner Rinds of a supling Oak of about twenty years growth two handfuls cut them into small pieces and boil them in a quart of Milk when it is ready to run over shake it with cold water and so boil it and shake it five or six times let the Patient Drink half a Pint at a time adding a little Pepper grosly beaten boil also of the same Bark in water with a little Cinamon and drink thereof at Meals besides the other To cure a Bloody-Flux bloody Vrine or spitting of Blood Take Shepherds-pouch and Plantane of each a like quantity stamp them and boil them in Spring or Conduit-water mixt with the distilled water of red Nettles add thereto a little fine Sugar and drink it every Morning and Evening CHAP. XXI Select Remedies for the JAUNDIES Dr. Farrar his excellent and often approved Remedy for the Jaundies of any kind black or yellow Take eight ounces of chosen Currans well washed and picked from all the little stalks put to them one ounce of choice Rhubarb in fine powder beat them together in a mortar seaven or eight hours Take of this every morning fasting and at Night about the quantity of a small Walnut It purifieth the Blood and strengthens the Liver wonderfully and if centinued carrieth away the pâ—ccant humours of the Body This is a sovereign Remedy for a Flux or Loosness as well as for the Jaundies I my self had once a great Flux for a Fortnight and Sir Kenelm ordered this Remedy for me and
scrape or shave very thin half a pound of the best and purest yellow Bees Wax and take six spoonful of pure right Canary and put the Wax and Sack into a good sound new glazed Pipkin of four quarts and put it on a Trevit over a gentle Charcole Fire when the Wax is melted take it from the Fire and put into it the Turpentine by degrees still stirring it very well then put in the Sallet Oyl and stir it all very well together for a pretty while then set it on the Fire again and let it boil very gently stirring it carefully all the while when you perceive all to be perfectly united together take it from the Fire and set it by to cool for one Night the next Morning take a big Stick or Bedstaff very clean and put it through the Matter in the Pipkin till it touch the bottom and set it on one side that all the extraneous Moisture may run out and drain very clean after all which is entirely drained out set the Pipkin on the Fire again and when the Matter is very well melted strew into it by degrees with your Finger one ounce of pure good red Saunders reduced by it self without any mixture with beating and searcing in the finest Scarce into the subtilest Powder that possibly can be Then take the Pipkin from the Fire and stir it exceedingly for at least a quarter of an hour that the Saunders may be perfectly mixed and incorporated with the rest of the Unguent and then set it on the Fire again to boil very gently till it become into the perfect state and consistence of an Unguent stirring it very carefully all the while When it is so take it from the Fire and add to it one ounce of pure good natural liquid Balsom and one ounce of the best Oyl of Hypericon or St. John's Wort and stir all exceeding well together for a long time till it be perfectly cold and of a firm Consistence then put it into well glazed earthen pots fast tied with Papers and Bladders and Leaden Covers over them made in manner of a Pipkin-Cover to shut upon them like a Box-lid and set them hollow in the ground a yard deep from the top of the Pots if the place will allow them to remain dry so low which must be considered and arched round about and over them with sticks strong enough to bear the weight of the Earth and keep it from falling close about them and then cover the Vault very well with the Earth you digged out that the Vapour and Steam which riseth from the Earth below may not breath out but circulate about the Pots so to make them ferment and homogeneate and so let remain the space of two Months The Vertues of the said Balsom It cureth any Wound if it be very deep by Syringing and Tenting with Lint dipped therein and Anointing the Parts about if not very deep by only anointing and applying it with Lint it will asswage the Pain and preserve from Inflammation it draweth out broken Bones Splinters or Thorns or any thing that may putrifie or fester and helpeth very speedily in any part of the Body whatever presupposing that the Vitals be not touched it cureth Vlcers in the Body being dissolved in six spoonfuls of good Sack the quantity of a good Nutmeg or in Milk and taken down warm or any inward Bruise caused by a fall or otherwise or any Stitch being taken in Sack as aforesaid One of Sir Kenelm's Servants was troubled with a sore Pain and Stitch extending from his right Pap to his Back-bone and the parts round about which this Balsom made according to Sir Kenelm's own Receipt and taken in Sack as aforesaid quitted him clearly of the first second and third time although the third time he was much distempered with an Ague and Fever which he grew well of in a short time after and imputed the Cure to the Balsom and Sack It is also excellent good so taken against a Consumption It also healeth outward Bruises anointing the grieved part therewith and keeping it warm after anointing It healeth a Fistula or Vlcer though never so deep in any part of the Body by anointing warm and applying to it a Plaister thereof as also Cuts Burns Scalds anointing and applying it with Lint it helpeth Ach in the Bones or Sinews the parts being kept warm after anointing it easeth the Head-Ach by anointing the Temples and Nostrils it very much availeth for Digestion anointing the Stomack and Navil therewith very warm going to Bed It is good to prevent Infection in the time of Pestilence anointing the Lips and Nostrils there with before going abroad in the Morning it will secure you that day taking also some two Drams in Plague-water Lastly it mitigates the Sharpness of Vrine and cureth any venomous Biting or Stinging An Excellent green Balsom or Oyl for green wounds Bruises Strains or Wrenches called the Countess of Chesterfield's green Balsom Oyl TAke a quart of the best old white Wine three pints of the best Oyl Olive mingle them together then put into them these Herbs following being first bruised half a pound of the Flowers and Leaves of St. John's Wort Carduus Benedictus Sage and Valerian of each a pound let them infuse therein four and twenty hours then set the Pot or Glass they are in into a Kettle of Water with store of Straw in the bottom to secure the Glass from breaking and so let it boil in the Kettle with a moderate heat till the Wine is quite consumed which will be in four or five hours sometimes stirring it and have in readiness warm Water to supply it as it boileth away The Countess did boil it in a well Leaded Pipkin on a gentle Charcole Fire having boiled it very well strain it through a strong Canvas Cloth and set it on the Fire again and add unto it a pound and half of the best Venice Turpentine and boil it again the space of a quarter of an hour which done put more into it of these Gums following Olibanum in subtil powder five ounces Powder of Myrrh three ounces Dragons Blood one ounce and so let them boil all together with a sober Fire a quarter of an hour and then take it from the Fire and put it up in a great Glass when it is cold and every Morning a little before Sun-rising set it in some convenient place without doors where it may have the greatest heat of the Sun and take it in at night thus do for the space of ten days together if the Weather permit pricking the Paper that covereth the Glass full of Holes all the while it standeth in the Sun to prevent the breaking of it When you have Vse of this Balsom for a green Wound warm some of it in a Saucer and with a clean Feather anoint and wet the Wound very well with it as hot as the Party can suffer it then wet as much Lint as will fill the Wound in
running Vlcers and is a most miraculous thing to cure scald Heads Take Amiantum four ounces burnt Lead twelve ounces Tutty prepared two ounces Calcine and Powder them then steep them in Vinegar for some Months stirring them once a Month after boil it for a quarter of an hour and let it stand till it is clear then take of this clear Vinegar Oil of Roses of each a like quantity beat them together into a white Balsom Dr. Hartmannus his approved Balsom which cureth any green Wound or Cut in twenty four hours Take Oil of St. Johns Wort Oil of Earth-worms Turpentine and Mastick of each one ounce mix and incorporate them over a gentle Fire then put it up and keep it for Use Apply it warm with a little Lint To make a green Ointment suddenly for any Scalding or Burning Take fresh Cows-dung and Hogs-grease of each equal parts mix and incorporate them well together over a gentle Fire An Ointment to break and open all Impostumes Biles and Plague Sores Take Oil of Olive two pound white and yellow Wax Rams Fat near the Kidneys pure Rosin black Pitch and Venice-Turpentine of each half a pound choice Mastick in fine powder two ounces mix them and make an Ointment according to Art This Ointment is very effectual to break all sorts of Apostemes as also Pestilential Carbuncles and Venereal Buboes The Consistence of this Ointment is harder than of other Ointments It is to be used from the first breaking of the Aposteme till the Cure be perfect An Approved Ointment for the Itch by Dr. Scroderus Take Litharge and white Lead of each half an ounce Vinegar half an ounce Oil of Roses four ounces Sulphur vive six drams Salt three drams Turpentine half an ounce fresh Butter three ounces mix them and make them an Ointment Anoint with it Morning and Evening and it will kill the Itch in about a weeks time An approved Oyntment for cold or hot swelling Humors It is a singular Remedy Take Vnguentum de Althaea and anoint the place swelled with it warm for hot Humors and lay some spred on a Cloth to the Swelling renewing it twice a day If it be a cold swelling Humor then take an ounce of Vnguentum de Althea and Oil of Peter half an ounce mingle them well together and anoint the place with it and apply some on a Cloth or Paper A most Sovereign Green Oyntment which cureth all Strains Bruises and Swellings Aches Kibes Cuts Cramps Scaldings and Burnings and all outward Griefs It eases the Sciatica and all Swellings in the Face and Throat yea though they look red and have an Ague in them Take young Bay-berries and Wormwood of each half a pound red Sage and Rue of each a pound gather them in the heat of the day and pick them but wash them not stamp them to a Mash in a Mortar then take fresh Suet pick'd and shred four pound beat them well together till they are well incorporated then put to them two quarts of good Oil work it well together with your hands till it be all of one colour and softness then put it into an earthen Pan and let it stand close covered in a cold place for eight days then boil it gently for seven or eight hours stirring it very well all that while and when it hath boiled about four or five hours put in four ounces of Oil of Spike you shall know when it is boil'd enough by taking a drop thereof in a clean Sawcer if it appear of a sad green let it still boil till it look of a fair green then strain it and keep it close in a Gallipot it will keep it seven or eight years A most Excellent Oyntment much approved for Tetters and Ring-worms Itch and Scabs Itching and Waterish Humors and all other Maladies and Infirmities of the Skin Take Litarge of Gold in very fine Powder two ounces Vinegar four ounces Oil of Roses half a pint grind the Litarge in a Mortar powring to it sometimes Vinegar and sometimes Oil stir it continually till the Vinegar do no more appear and that it come to a whitish Oyntment This Oyntment cured a man who had a very Malignant Tetter all over the back-sid of his Hand for many years he had tried many Remedies in vain but at last getting the Receipt of this Oyntment he presently made it and it perfectly Cured him in a short time as he related to me himself CHAP. XXV Select PLAISTERS and CERE-CLOTHES A most Excellent Plaister call'd the Emperor's Plaister TAke red Roses dried one ounce and half Bistort roots Cypress-Nuts all the Saunders Mint Coriander seeds of each three drams Mastick half an ounce Hipocystis Acacia Dragons Blood sealed Earth fine Bole red Coral of each two drams Turpentine washed in Plantane water four ounces Oil of Roses three ounces white Wax a pound Pine Rosin Juices of Plantane Housleek Orpin of each an ounce the Wax Rosin and Pitch being melted put to them the Turpentine and Oyl then the Hipocystis and Acatia dissolved in the said Juices and lastly the Powders to make an Emplaster according to Art It is much recommended to heal strengthen cool dry and bind being applied to the Crown of the Head shaved it is good against a Consumption stops the Rheum that falls upon the Lungs applyed to the Back it strengthens it much and removes Pains thence applied to the Belly it is said to stop a Loosness it is also very good to strengthen weak and luxative Joints and confirm feeble Limbs An admirable Plaister devised and prepared for the Vse of the late Arch-Duke Leopoldus in Flanders Take white Virgin-Wax one pound Emplastrum gratia Dei two ounces Diapalma an ounce Diacolon and Corimbum of each two ounces powder of Orrice roots one ounce Mercury precipitate half an ounce Cinnabre in fine powder one ounce Storax dissolved in Spirit of Wine and strained one ounce Musk three grains slice the Wax and Plaisters thin and melt them in a glazed Pipkin stir them well together continually till they are all dissolved then put in the Cinabre and Precipitate and after the Storax and Orrice stirring them continually then put in the Musk dissolved in a little Rose-water and last of all put in four ounces of Spirit of Wine by little and little for it will make the Composition to rise very high and if it boil over that the Fire take hold of it it will be spoiled and you cannot quench it The Experimented Vertues of this Plaister are as followeth 1. It eases the Pain of the Head being applied to the Forehead and Temples 2. It heals all Bruises and Swellings all Cuts Wounds Sores and Vlcers 3. It cures the Tooth-Ach being applied to the Cheeks and Temples 4. It dissolves any Swellings or Tumors about the Eyes or Throat proceeding from cold Causes as Squinsies and the like It is a most excellent Application for an Issue and to that end it was prepared for the said Arch-Duke Leopoldus The
and Saffron with common Brandy but the Myrrh and Mastick with good Spirit of Wine often shaking them then mix the Tinctures together and in a Glass Cucurbite in Balneo Mariae abstract all the Spirit of Wine till the Matter remain in the Consistence of Honey then powr it out into a white Bason and in Sand evaporate it to the Consistence of a Mass of Pills They strengthen the Head Stomach and Heart hinder Putrefaction cause a good Digestion and a good Appetite cure the Scurvey and are a good Pectoral They are a good Preservative in Pestilential times cleansing the Body of such Humors as might be apt to receive the Infection and to that end Sir Kenelm caused them chiefly to be prepared in the beginning of that great Sickness in London in the Year 1665. The Dose from one Scruple to half a Dram to be taken at Night before or after Supper Sir Kenelm Digby's Excellent purging Pills for the Head Stomach and Joynts which he took usually himself Take Aloes Succatrina choice Scammony and Pulp of Coloquintida in subtil Powder of each an ounce make them into a Mass for Pills with a sufficient quantity of Syrup of Stechados the Dose is from one Scruple to half a dram or two Scruples in the Morning They are a most Excellent Cephalick they cleanse and strengthen the Head and Brain quicken the Senses clear the Eye-sight expel Wind from the Stomach and Bowels are excellent against the Scurvey and Dropsie Jaundies Obstructions of the Liver and Spleen Dr. Floyd's Stomach-Pill which he usually took himself Take of the aforesaid Pill of Sir Kenelm's of Pil. Aggregativae of each two drams Hiera cum Agarico Stomack-Pills with Gums of each half a dram make them up into a Mass with Syrup of Betony Dose is one Scruple or half a Dram over Night and two Scruples or one Dram in the Morning taking a convenient time after them Broth or Posset-drink They are also very good for the Head Dr. Dyes his Excellent Pill wherewith he cured himself of a Malignant Tetter as he relates in the following Take Extract Rudii one scruple Mercurius dulcis twenty four grains Antimony diaphoretick Salt of Wormwood and Tartar Vitriolate of each half a Scruple Oyl of Juniper-Berries four drops make these into Pills with Venice Turpentine and gild them I my self having had a Tetter upon my left Heel which with an Oyntment I healed and made perfectly well in appearance but the Cause remaining the Effect ceased not but it still broke out again and at last in such extremity that it was spred over both my Ankles and upon my Instep both ends within a fingers breadth were met quite round my Heel and was grown so exceeding sore and painful as from the Heel upwards all along the Calf of my Leg Ham and all along the back part of my Hip and hard Lumps and Knots as if the Veins and Sinews had been crack'd whereupon I betook my self to these Pills doubling the quantities of the Composition of them the former proportion being for six Pills to be taken two Mornings three at a time and formed it into twelve Pills for four Mornings which I took in manner following three the first Morning and three the second the third Morning I omitted the fourth Morning I took three more the fifth I likewise omitted and the sixth Morning I took the three last Pills in all twelve which so clearly took away and corrected the Humor immediately that I was never after troubled with the like in that Part nor in any other using withal some proper Oyntments to the Sore Pills for the Sciatica or any kind of Gout Take Aloes and Hermodactils of each one dram Diagridium half an ounce reduce them to a very fine Powder and make into Pills with Syrup of Roses Take every day one dram for a Fortnight together Pills excellent for the Head and Stomack Take Aloes and Turbith of each half an ounce Pulp of Coloquint and Agarick of each one dram Scammony two drams Mastick and Bdellium of each two drams Ginger Cinamon Aniseeds Leaves of Wormwood of Mint of each two drams reduce all to a fine Powder and make them into a Paste for Pills with Oximel of Squills put them in a Gallipot and keep them for your Use The Dose is one dram for one that is easie to move and a dram and a half for one that is hard to move Excellent Pectoral Pills for the Breast and Lungs Take Tears of Storax two drams Juice of Spanish Liquoras one dram and a half Tincture of Saffron four scruples Labdanum Olibanum choice Myrrh and Extract of Opium of each a dram Ambergease a scruple Syrup of Citron Peels as much as suffices to make a Mass for Pills These Pills are excellent to stay Defluxions that fall upon the Lungs and to asswage the violence of Coughs The Dose is from five or six to eight or ten Grains at Night CHAP. XXVII Select PURGES A Purging Whey by Dr. Jackson TAke a Pottle of new Whey boil in it Succory Fennel and Parsley Roots of each a handful having first scrap'd slit and taken out the Piths very clean also one pugil of Damask Rose Leaves with ten or twelve Leaves of red Sage and two or three Tops of Rosemary boil it to a Quart then beat two Whites of Eggs very well and put into it remaining on the Fire which will make a kind of Curd that will rise together with the aforesaid Ingredients skim all these off together very clean then take a scruple or half a dram of Saffron in Powder bind it in a fine clean Rag and let it boil in the Whey a while then squeeze it out by degrees till the Saffron is all infused in the Whey then strain it and put it into a Glass or Earthen Pot. This is to be drunk at three equal Draughts an hour between each Draught continually walking all the time and drunk cold it must be made over night and drunk every Morning ten days together fasting five hours after it Take Borage flower or Bugloss flower water six ounces sweeten it with fine Loaf Sugar or rather with Conserve of Violets one ounce of this is enough to drink each Morning cold whilst the Body is costive and eat Barly Growel Another Purging Whey Take fresh ripe Rose Leaves the Whites cut off two ounces Rhubarb sliced two drams and a half Indian Spick one dram and a half bruise them and infuse them in half a pint of Whey over Night the next Morning strain it and drink it It is an exceeding good cooling Purge it cleanses the Blood and purges Choler and takes away Salt and sharp Humors and operates without Disturbance or Molestation Another purging Infusion of Whey Take Flowers of Borage Bugloss Fumitory Epithimum of each half a handful Polipode of the Oak six drams Fennel seeds two drams Sena a dram and a half shred the Herbs and bruise the Seeds and infuse them in three Pints of Whey
something discoloured 9. Divers Longings and Appetites are ingendred 10. If under the lower Eye-lid the Vein be swelled and the Veins in the Eyes appear clearly and the Eye something discoloured if the Woman have not her Terms at that time nor watched the Night before you may certainly conclude her to be with Child and this appears most plainly just upon her Conception and the first two Months This Mr. Culpepper says he hath known to be true and never to fail 11. Put the Urine of the Woman in a Glass and stop it and let it stand three days and then strain it through a fine Linnen Cloth if you find small living Creatures in it she is most assuredly conceived with Child 12. Take a green Nettle top and put it into her Urin and stop it close and let it stand all Night the next Morning take it out and if it is full of red Spots she is with Child if not the Nettle will be blackish And thus much for Prognosticks whether a Woman be with Child or not CHAP. XXXIII Other Rules and Signs of Conception Rules to know whether a Woman beareth a Male or a Female AUthors give these to be Signs of Conception of Males 1 The Woman when she rises up from a Chair or the like doth sooner stay her self upon her right hand than on the left 2. The Belly lieth rounder and higher than when it is a Female 3. The Child is first felt on the right side because according to Hypocrates the Male-Children lie on the right side of the Womb. 4. The Woman breeds Boys easier and with less Trouble and Pain than Girls and carries her Burthen not so heavily but is more nimble in moving 5. The right Breast is more plump and harder than the left and the right Nipple redder 6. The Womans Complexion is more clear and not so dull and swarthy as when she beareth a Girl 7. Let a drop of her Milk fall into a Bason of fair Water if it sinks to the Bottom she bears a Girl but if it swims and spreads abroad it is a Boy CHAP. XXXIV Select Remedies to prevent Miscarriage Containing Approved Remedies to prevent Miscarriage in Women as also certain Experiments relating to Women especially Child-bearing Practised by that skilful Midwife Mrs. Partridge alias Covet Directions how to govern a Woman in her first Conception that she may know how to foster it and hold it fast till the time of Maturity and then how with ease and good speed to bring it into the World and after the great Work of Labour to reduce her self to her wonted Health First To preserve her Infant and to prevent Miscarriage the following Remedy is commended to be taken TAke Coriander Seeds two drams Roots of Bistort Shavings of Ivory and Red Coral prepared of each a dram of white Amber and Christal of each a scruple reduce all to a fine Powder and made it up into Tablets or Lozenges with four ounces of Rosewater and half a scruple of Confection of Alkermes make them of a dram apiece take one of these Tablets every other Morning they are very cordial and strengthening of the Womb. Also take every other Morning between a rear Egg new laid putting in it some fine powder of Pearls or Coral Signs of Miscarriage If her Breast after filling should begin to lessen and fall which is a Sign of future Miscarriage let her apply the following Cere-cloth Take Roots of Bistort and Coriander seeds of each two drams of unripen'd Galls red Saunders and Hypocistides of each a dram Labdanum and Mastick of each half an ounce Frankincense and Bdellium of each two drams Powder what is to be powdered and with Oyl of Mastick Turpentine and Wax make two or three Cere-cloaths and apply them sometimes to her Loyns and Sedes and sometimes to the Region of the Womb under the Navil She must avoid all sudden and violent Motions both of Mind and Body as Sneezing Coughs Frights Anger and Passion If a Woman with Child fears Miscarriage by being frightned let her have by her some of Dr. Scroderus's Cordial Water against Frights the Description whereof you have among the Cordial Waters and take a little of it Another Remedy to prevent Miscarriage Take a Sprig of Rosemary and Bawm a few Cloves and a little Nutmeg put them into a pint of Claret Wine and burn it then beat the Yolks of three new laid Eggs and having taken the Wine from the Fire brew them with the Wine then take the Cock-treadles of six Eggs and the White of one and beat them to an Oyl then take off the Froth from it and mix the Oyl with the Wine and brew all together then sweeten it with fine Sugar and let the Woman drink of it four Spoonfuls whensoever she beginneth to feel any Pain in her Back or Belly Dr. Goff's Remedy to prevent Miscarriage Take a Fillet of Beef let it be half roasted then take half a pint of Muskadine Sugar Cinamon Ginger Cloves Mace Grains of Paradise and Nutmegs of each a dram bruise them and make a Sauce then take the Beef from the Fire and being hot divide it into two pieces and wet the insides of them in the Sauce then apply the one to the Region of the Womb under the Navil and the other to the Reins of the Back as hot as can be endured tie them on fast and keep them on at least twenty four hours or longer if she can In France whensoever they fear that a Woman is in danger to miscarry they presently give her the following Remedy to prevent it Take a penniworth of stitching Silk of a red crimson Colour double the Threds as often and as short as you can then clip it as short as you can with Scissers so that it be as short as Shavings then mix this with a new-laid Egg boild but a little so that the White of it may be but curdled let the Woman take this This they hold as a present and infallible Remedy which I have seen used many times it is used by rich and poor Of the Causes of Miscarriage The ordinary Causes of Abortion are the following 1. A weakness or foulness of the Womb when it is weakned or offended by viscous slimy or slippery phlegmatick or watery Humors so that it cannot retain the Fruit received 2. Being extreamly bound in Body and forcing to stool forces the Child down Hypocrates says the Disease Tenesmus coming upon a woman with Child causes Abortion Tenesmus is a Disease when people have a great provocation to stool yet can do nothing 3. The Emroids or Piles many times cause Miscarriage for which I have given you several excellent and approved Remedies which see in their places 4. Hunger starves the Child in the Womb and Surfeiting by much eating and drinking strangles it Fat women are subject to miscarry because of the slipperiness of their wombs Forbear strong Purges or Vomits but if you are subject to be costive use gentle means
in due time upon the toasted bread to mittoner c. If you boyl some half roasted meat with your broth it will be the better Another Make a good Strong broth of Veal and Mutton then take out the Meat and put into it a good Capon or Pullet but first if it be very fat parboyl it a little to take away the oyliness of it and then put into the broth and when it hath boyled a little therein put in some grated bread a faggot of sweet herbs two or three blades of Mace and a peell'd Onion when it is ready to be dish'd up take the yolks of six Eggs beat them very well with two or three spoonfuls of White wine Then take the Capon out of the broth and thicken it up with the Eggs and so Dish it up with the Capon and toasts of White bread or slices which you please and have ready boyled the Marrow of two or three bones with some tender boyled white Endive and strow it over the Capon Quaer Of Beating some blanched Almonds with some of the broth and then putting it to the rest whilst it is Stewing For plain Savoury English Pottage Make it of Beef Mutton and Veal at least adding a Capon Pullet or Pigeons Put in at first a quartered onion or two some oatmeale or French Barley some bottom of a Venison Pasty Crust twenty whole grains of pepper four or five Cloves at least and a little bundle of sweet herbs store of Marigold flowers You may put in Parsley or other herbs A good Savoury Strong Broth as it was made for the Queen on mornings Make very good Broth with some lean of Veal Beef and Mutton and with a brawny Hen or young Cock. After it is scummed put in an Onion quartered and if you like it a clove of Garlick a little Parsly a sprig of Thyme as much Mint a little Baum some Coriander seeds bruised and a very little Saffron a little Salt Pepper and a Clove When all the substance is boyled out of the meat and the broth very good you may drink it so or pour a little of it upon toasted sliced bread and stew it till the bread have drunk up all that broth then add a little more and stew so adding broth by little and little that the bread may imbibe it and swell whereas if you drown it at once the bread will not swell and grow like Jelly and thus you will have a good Pottage You may add Cabbage or Leeks or Endive or Parsly Roots in the due time before the broth hath ended boyling and time enough for them to become tender In the Summer you may put in Lettice Sorrel Purslane Borage and Bugloss or what other Pot-herbs you like But green herbs do rob the strength and vigour and cream of the Pottage The Queens ordinary Bouillon de fante in a morning was thus A Hen a handful of Parsley a sprig of Thyme three of Spearmint a little Baum half a great Onion a litle Pepper and salt and a Clove as much water as would cover the Hen and this boyled to less than a pinte for one good pottinger full An Excellent and wholsom Water-grewell is thus made Into a Poshet of two quarts of water besides the due proportion of beaten Oatmeale put two handfuls of Wood-sorrel a little chopped and bruised and a good quantity of picked and washed Currans tyed loosely in a thin stuff bag as of Bolter cloath boyl these very well together seasoning the Composition in due time with Salt Nutmeg Mace or what else you please as Rosemary c. when it is sufficiently boyled strain the Oatmeal and press out all the juice and humidity of the Currans and herbs throwing away the insipid husks and season it with sugar and butter and to each pottingerfull two spoonfuls of Rhenish wine and the yolk of an Egg. Venison or Mutton c. is well baked in a Lattin Coffin but then you must Line it within with Paste to have Pudding Crust and cover it with Paste as a Venison Pasty The Coffin must be near a hands breadth high and more long than broad You may have of several sizes to Bake from a Side of Venison to half or a quarter To Bake Mutton c. in a Stewing manner you must have a Cover to it of the same like a Box. To make ordinary plain wholsome Posset when you Sup not Do thus Put a Pinte of good milk to boyl as soon as it doth so take it from the fire to let the great heat of it cool a little for doing so the Curd will be the tenderer and the whole of a more uniform consistence When it is pretty well cooled pour it into the pot wherein is about two spoonfuls of Sack and about four of Ale with sufficient Sugar dissolved in them So let it stand a while near the fire till you eat it Mr. May makes thus his Smallage Grewell that he takes constantly for his Breakfast and after his Pellets of Butter and Liquorice in the Spring In a Marble Mortar beat great Oatmeale to meal which requireth long beating then boyl it three or four hours in Spring-water to a Posnet full of two or three quarts of water he putteth not above half a pottinger full of Oatmeale before it is beaten for after beating it appeareth more To this quantity he puts as much Smallage as he buyeth for a penny which maketh it strong of the herb and very green Chop the Smallage exceeding small and put it in about a good half hour before you are to take your Possâ—et from the fire You are to season your grewell with a little salt at the due time and you may put a little Nutmeg and Mace to it When you have taken it from the fire put into it a good proportion of Butter which stir well to incorporate with the Grewell when it is melted Grewel of Oatmeal and Rice Doctor Pridion ordered my Lord Cornwallis for his chief Diet in his Looseness the following Grewel which he found very tastful Take about two parts of Oatmeal well beaten in a Mortar and one part of Rice in subtil Powder boil these well in water as you make Water-Grewel adding a good proportion of Cinamon to boil also in due time then strain it through a Cloth and sweeten it to their Taste The Yolk of an Egg beaten with a little Sherry Sack and put to it is not bad in a Loosness at other times you may add Butter it is very tastful and nourishing To make a pleasant and wholsom Flummery Cawdle Take some Lumps and Spoonfuls of Flummery when it is cold boil it with Ale and white Wine then sweeten it with Sugar to your Taste A Nourishing Almond-Cawdle for weak Persons Take four ounces of blanched Almonds stamp and strain them with a quart of good Ale then boil it gently and put to it the yolks of two new-laid Eggs and season it with Sugar it is very nourishing for weak Persons
Gelly Put at first but half the Sugar to the Liquor for so it will be the paler Boyl the Apples by themselves in fair water with a very little Sugar to make them tender then put them into the Liquor and the rest the other half of the Sugar with them Boil them with a quick fire till they be enough and the Liquor do gelly and that you see the Apples look very clear and as though they were transparent You must put the juice of two Limons and half an Orange to this in the due time Every Pippin should be lapped over in a broad Pill of Orange which you must prepare thus Pare the Orange broad and very thin and all hanging together rub it with salt PricK it and boyl it in several waters to take away the bitterness and make it tender Then the Orange Peels must be Preserved in ordinary manner and it imports not though they be done many days before the Apples be ready and kept in syrrup Preserve it by it self with sufficient quantity of Sugar when it is throughly done and very tender which you must cast to do before hand to be ready when the Apples are ready to be put up take them out of their Syrup and lap every Pippin in an Orange-Peel and put them into a Pot or glass and pour the Liquor upon them which will be Gelly over and about the Apples when all is cold This Proportion of Liquor Apples and Orange-Peels will take up about three quarters of a pound of Sugar in all If you would keep them any time you must put in weight for weight of Sugar Sir Kenelms Observation I conceive Apple Johns instead of Pippins will do better both for the Gelly and substance and especially at the latter hand of the year and I like them thin sliced rather than whole and the Orange-Peels scattered among them in little pieces or Chips My Lady Barclays's Sweet-meat of Apples My Lady Barclay makes her fine Apple-gelly with slices of John-Apples sometimes She mingles a few Pippins with the Johns to make the Gelly but She likes best the Johns single and the cooler is paler First fill the Glass with slices cut round-wise and then pour the Gelly into it to fill up the vacuities The Gelly must be boiled to a good stiffness then when it is ready to take from the fire put in some juice of Limon and of Oranges if you like it but these must not boyl yet it must stand a while upon the fire slewing in good heat to have the juices incorporate and penetrate well Amber-grease doth well in this Sweet-meat Gelly and slices of Golden-Pippins made as of John Apples and Pippins are exceeding good Mrs. Marbury the Queens Preserving-Woman makes her Apples in Gelly thus Cut your Apples into quarters either pared or unpared boyl them in a sufficient quantity of water till it be very strong of the Apples Take the clear Liquor and put to it sufficient Sugar to make Gelly and the slices of Apple so boyl them all together till the slices be enough and the Liquor Gelly or you may boil the slices in Apple-liquor without Sugar and make Gelly of other Liquor and put the slices into it when it is Gelly and they be sufficiently boiled Either way you must at the last put some juice of Limon to it and Amber ana Musk if you will You may do it with halfs or quartered Apples in deep glasses with store of Gelly about them To have these clear take the pieces out of the Gelly they are boiled in with a slice so as you may have all the Rags run from them and then put neat clean pieces into clear Gelly The other Gelly is as good to eat and will serve as well for glasses in which you stand not so much upon the outward beauty Dr. Bacon his Syrup of Apples You may make an Excellent Syrup of Apples thus Slice a douzen or twenty Pippins into thin slices and lay them in a deep Dish S. S. S. with pure double Refined Sugar in powder Put two or three spoonfuls of water to them and cover them close with another dish cutting their joyning that nothing may expire Then set them into an Oven and when you take out the Dish you will have an Excellent Syrup and the remaining substance of the Apples will be insipid You may proceed with Damsons in the same manner or other Plumbs and you will have excellent stewed Damsons as fair as Preserved ones swimming in a very fine Syrup To make Excellent Marmelade of Pippins Take the quickest Pippins when they are newly gathered and are sharp pare and coar and cut them into half quarters put to them their weight of the finest Sugar in powder Put them into the Preserving-Pan and pour upon them as much Fountain Water as will even cover them Boyl them with a quick fire till by trying a little upon a plate you find it gellieth when it is cold then take it from the fire and put into it a little of the Rinde of Limons rasped very small and a little of the yellow Rinde of Oranges boiled tender casting away the first water to correct their bitterness and cut into narrow slices as in the Gelly of Pippins and break the Apples with the back of the Preserving-Spoon whil'st it cooleth If you like them sharper you may put in a little Juice of Limons a little before you take the Fan from the fire When it is cold put it into Pots this will keep a year or two This is the juice of Apples strained out of Rasped Apples in such sort as you make Marmelade of Quinces with the juice of Quinces would not be better than fair water to boil your Apples and Sugar in Gelly of Quinces as it was made by Sr. Kenelms Direction and the Receipt set down by himself The Quinces being very ripe and having been long gathered I took twelve Quinces in quarters and the juice of sixteen others which made two pound of juice and I made a strong Decoction of about twenty four others adding to these twenty four to make the Decoction the stronger and more slimy the Coars and Parings of the twelve in quarters and the Coars and Parings of the twenty four and the Quinces sliced All these boyled about an hour and half in ten pintes of water then I strained and pressed out the Decoction and had between four and five pounds of strong Decoction To the Decoction and Syrup I put three pound of fine Sugar which being dissolved and scummed I put in the quarters often turning them and in near three quarters of an hour it was enough When it was cold it was store of firm clear red Gelly and the quarters very tender and well penetrated with the Sugar I found by this making that the juice of Quinces is not so good to make Jelly it maketh it somewhat running like Syrup Preserved Quinces made by Sr. Kenelm's Directions and set down by himself When I
each half a handful and two or three branches of Rosemary the seeds of Caroway Coriander and Fennel of each two spoonfuls and three or four blades of large Mace Boyl all these in eight gallons of running water three quarters of an hour then strain it and when it is but bloud warm put in as much of the best Honey as will make the Liquor bear an Egg the breadth of six pence above the water Then boyl it again as long as any Scum will rise Then set it abroad a cooling and when it is almost cold put in half a pinte of good Ale-barm and when it hath wrought til you perceive the Barm to fall then Tun it and let it work in the Barrel til the barm leaveth rising filling it up every day with some of the same liquor When you stop it up put in a bag with one Nutmeg sliced a little whole Cloves and Mace a stick of Cinamon broken in pieces and a grain of good Musk. You may make this a little before Michaelmas and it will be fit to drink at Lent My Lady Grovers Receipt to make white Mead which is very Excellent Take to four gallons of water one gallon of Virgin honey let the water be warm before you put in the honey and then put in the whites of three or four Eggs well beaten to make the scum rise when the honey is throughly melted and ready to boyl put in an Egg with the shell softly and when the Egg riseth above the water to the bigness of a groat in sight it is strong enough of the honey the Egg will quickly be hard and so will not rise therefore you must put in another if the first do not rise to your sight you must put in more water and honey proportionable to the first because of wasteing away in the boyling it must boyl near an hour you may if you please boyl in it a little bundle of Rosemary Sweet Marjorum and Time and when it tastes to your liking take it forth again many do put sweet Bryar berries in it which is held very good when your Mead is boyled enough take it off the fire and put it into a Kive when it is bloud warm put in some Ale barm to make it work and cover it close with a blanket in the working the next morning Tun it up and if you please put in a bag with a little Ginger and a little Nutmeg bruised and when it hath done working stop it up close for a month and then Bottle it Dr Floyds Receipt to make Methaglin which is highly Commended Take Spring water and boyl it with Rosemary Sage Sweet margerum Baum and Sassefras until it hath boyl'd three or four hours the quantity of herbs is a handful of them all to one gallon of water of each a like proportion and when it is boyled set it to cool and settle until the next day then strain your water and mix it with honey until it will bear an Egg the breadth of a groat above the water then set it over the fire to boyl take the Whites of twenty or thirty Eggs and beat them mightily and when it boyls pour them in at twice stir it well together and then let it stand until it boyls apace before you scum it and then scum it well and then take it off the fire and pour it in earthen things to cool and when it is cold put to it five or six spoonfuls of the best yeast of Ale you can get stir it together and then everyday scum it with a bundle of feathers until it hath done working then Tun it up in a Cask that Sack was in and to every six gallons of Metheglin one pinte of Aqua vitae or a quart of Sack and a quarter of a pound of ginger sliced with two or three Limons and Orange-peals in a bag to hang in it When this Lady made this Meade She used to make a Rundlet of ten or twelve gallons at a time to which the Whites of Eggs above-named was a fit proportion My Lady Salisburies Receipt to make Meath Take to six quarts of water a quart of the best Honey and put it on the Fire and stir it till the Honey is melted and boil it well as long as any scum rises and now and then put in some cold water it makes the scum rise clear off and keep your Kettle up as full as you put it on when it is boiled enough about half an hour before you take it off then take a quantity of Ginger sliced and well scraped first and a good quantity of Rosemary and boil both together for the Rosemary and Ginger put in to please your own Taste more or less and when you take it off the Fire strain it into your Vessel either into a well seasoned Tub or a great Cream-pot and the next Morning when it is cold powr it softly the Top from the Setlings into another Vessel and then some little quantity of the best Ale-Barm to it you can get and cover it with a thick Cloath over it in the Summer and the Winter it will be longer ripening keep it warmer covered in a close place and when you go to Bottle it take with a Feather all the Barm off and put it into your Bottles and stop it close up in ten days you may drink it and if you think six quarts of water be too much and would have it stronger then put in a greater quantity of Honey My Lord Gorge his Mead. Take a sufficient quantity of Rain-water and boil in it the Tops of Rosemary Eglantine Betony Strawberry Leaves Wall-Flowers Borage and Bugloss of each a handful a sprig of Bays and two or three of Sage then take it off the Fire and put a whole raw Egg in it and powr in so much Honey till the Egg rise up to the Top then boil it again scumming it very well and so let it cool then Tun it up and put Barm to it that it may ferment well then stop it up and hang in it such Spices as you like best it will not be right to drink under three or four Months The Lady Vernon's White Metheglin Take three gallons of water Rain-water is best boil in it broad Thyme Rosemary Peniroyal Muscovy of each three handful then put it into a Stone-pan to cool and strain away the Herbs and when it is cold put in a quart of Honey and mix it very well then put to it one Nutmeg and a little Cinamon Cloves and Ginger some Orange and Limon Peels then boil it very well and scum it very well while any will rise then put in your Spices and try with a new laid Egg and the stronger it is the longer yon may keep it and if you will drink it presently put it up in Bottles and rub the Corks with Yeast that it may touch it and it will be ready in three or four days to drink and if you make it in the Spring
put no Spices but Cloves and Cinamon and add Violets Marigolds Cowslips and Gilliflowers and be sure to stop your Vessel close with Cork and to this put no Yeast for the Gilliflowers will set it to work My Lady Gargrave's Metheglin Take a Gallon of Honey put to that four gallons of Water stir them well together and boil them in a Kettle till a gallon be wasted which boiling and scumming then put that into a Vessel to cool when that is almost as cold as Ale-wort then clear it out into another Vessel then put Barm upon it as you do to your Ale and so let it work and then Tun it up into a Vessel and put into it a Bag with Ginger Cloves and Cinamon bruised a little and so hang the Bag in the Vessel and stop it up very close and when it hath stood a month or six weeks bottle it up and so drink it My Lady used to put a little Limon peel into some of her Metheglin for those that liked that Taste which most persons did very much My Lord Herbert's Receipt to make Metheglin Take fair water and the best Honey beat them well together but not in a wooden Vessel for wood drinks up the Honey put it together in a Kettle and try it with a new-laid Egg which will swim at the top if it be very strong but if it bobb up and sink again it will be too weak boil it an hour and put into it a bundle of Herbs what sort you like best and a little Bag of Spice of Nutmeg Ginger Cloves and Mace and Cinamon scum it well all the while it boils when it hath boiled an hour take it off and put it into earthen Pans and so let it stand till next day then powr off all the clear of it into a good Vessel that hath had Sack in it or white Wine hang the Bag of Spice in it and so let it stand very close stopt and well fill'd for a month or longer then if you desire to drink it quickly you may bottle it up if it be strong of the Honey you may keep it a year or two if weak drink it in two or three months one quart of Honey will make a gallon of water very strong a sprig or two of Rosemary Thyme and Marjoram are the Herbs that should go into it My Lady Pooley's Receipt to make Metheglin Take eight gallons of water set it over a clear fire in a Kettle and when it is warm put into it sixteeen pound of very good Honey and stir it well together till it be well mixed and when it boileth take off the Scum and put in two large Nutmegs cut in quarters and so let it boil at least an hour then take it off and put into it two good handfuls of grinded Malt and with a white staff keep beating it together till it be almost cold then strain it through a hair-Sieve into a Tub and put to it a wine-pint of Ale-yeast and stir it very well together and when it is cold you may if you please Tun it up presently into a Vessel fit for it or else let it stand and work a day and when it hath done working in your Vessel stop it up very close it will be three weeks or a month before it be ready to drink My Lady Roberts her Receipt to make white Metheglin Take Rosemary Thyme sweet Briar Penniroyal Bayes of each a handful steep them four and twenty hours in a Bowl of fair water covered close the next day boil them very well in another water till the colour be very high then take another water and boil the same Herbs in it till it look green and so boil them in several waters till they do but just change the colour of the water then it must stand four and twenty hours with the Herbs in it the Liquor being strained from them you must put in as much fine Honey till it will bear an Egg you must work and labour the Honey with the Liquor a whole day till the Honey be consumed let it stand a Night a clearing in the Morning put your Liquor a boiling for a quarter of an hour with the whites and shells of six Eggs so strain it through a Bag and let it stand a day a cooling so Tun it up and put into the Vessel in a Linnen Bag Cloves Mace Cinamon and Nutmegs bruised all together if you will have it to drink presently take the whites of two or three Eggs a spoonful of Barm a spoonful of wheaten Flower then let it work before you stop it afterwards stop it well with Clay and Salt My Lady Mary Astons Receipt to make Metheglin Take five gallons of water and to that take one gallon of good white Honey then set it on the fire together and boil it very well and scum it very clean then take it of the fire and set it by then take six ounces of good Ginger and two ounces of Cinamon one ounce of Nutmegs bruise all these grosly and put them into your hot Liquor and cover it close and so let it stand until it be cold then put as much Ale-barm to it as will make it work then keep it in a warm place as you do Ale and when it hath wrought well Tun it up as you do Ale or Beer and when it is a week old drink of it at your pleasure The Countess of Cork's Receipt to make white Mead. Take six gallons of water and put in six quarts of Honey stirring it till the Honey be throughly melted then set it over the fire and when it is ready to boil scum it clean then put in a quarter of a ounce of Mace so much Ginger half an ounce of Nutmegs sweet Marjoram broad Thyme and sweet Briar of all together a handful and boil them well therein then set it by till it be throughly cold and Barrel it up and keep it till it be ripe Another from the same Lady To every gallon of water take a quart of Honey and to every five gallons a handful of sweet Marjoram half a handful of slic'd Ginger boil all these moderately three quarters of an hour then let it stand and cool and being lukewarm put to every five gallons about three quarts of Yeast and let it work a Night and a Day then take off the Yeast and strain it into a Rundlet and when it has done working then stop it up and so let it remain a month then drawing it out into Bottles put into every Bottle two or three stoned Raisons and a Lump of Loaf-Sugar it may be drunk in two months My Lady Fortescu's Receipt to make Metheglin Take as many gallons of water as you intend to make of Meath and to every gallon put a quart of Honey and let it boil till it bear an Egg To every gallon you allow the white of an Egg which white you must remove and break with your hand and put into the Kettle before you
put it over the Fire before it boils there will arise a scum which must be scummed off very clean as it rises Put to every gallon two Nutmegs sliced and when it hath boiled enough take it off and set it a cooling in clean Wort-Vessels and when it is as cold as Wort put in a little Barm and work it like Beer and when it hath done working stop it up and let it stand two months My Lady Gerrard's Mead. My Lady Gerrard makes her Mead with a little Rosemary and sweet Marjoram but a large quantity of Bryar-Leaves and a reasonable proportion of Ginger Boil these in the Liquor when it is scummed and work it in due time with a little Barm then Tun it in a Vessel and draw it into Bottles after it is sufficiently setled Whites of Eggs with the shells beaten together do clarifie Mead best and leave a benignity in it as my Lady Fortescue Wintour conceiveth If you will have your Mead cooling use Violet and Strawberry Leaves Agrimony Eglantine and the like adding Borage and Bugloss and a little Rosemary and sweet Marjoram to give it Vigor Tartar makes it work well To make Metheglin my Lady Willoughby's way Take four gallons of running water and boil it a quarter of an hour and put it in an earthen Vessel and let it stand all Night then next day only take the water and leave the Setling at the bottom so put the Honey in a thin bag and work it in the water till all the Honey is dissolved take to four gallons of water one gallon of Honey then put in an Egg if the Honey be good that it be strong enough the Egg will part of it appear on the top of the Liquor if it do not put more Honey in it till it do then take out the Egg and let the Liquor stand till next morning then take two ounces of Ginger and slice it and pare it some Rosemary washed and stripped from the stalk dry it very well the next day put the Rosemary and Ginger into the Drink and so set it on the fire when it is almost ready to boil take the Whites well beaten of three Eggs with the shells and put all into the Liquor and stir it about and scum it well till it be clear be sure you scum not off the Rosemary and the Ginger then take it off the fire and scum it let it run through a hair sieve and when you have strained it pick the Rosemary and the Ginger out of the Strainer and put it into the Drink and throw away the Egg-shells and so let it stand all night the next day Tun it up in a Barrel be sure the Barrel be not too big then take a little Flower and a little Bran and the white of an Egg and beat them well together and put them into a Barrel on the top of the Metheglin after it is Tunn'd up and so let it stand till it has done working then hoop and stop it up as close as is possible and so let it stand six or seven weeks then draw it out and bottle it you must tie down the Corks and set the Bottles in Sand five or six weeks and then drink it To make Meath or Mead the Lady Say's way Take to every gallon of water a quart of Honey and set it over a clear fire and when it is ready to boil scum it very clear then take two handfuls of sweet Marjoram as much Rosemary and as much Bawm and two handfuls of Fennel-roots as much Parsley-roots and as many Asparagus roots slice them in the middle and take out the Pith wash and scrape them very clean and put them with your Herbs into your Liquor then take two ounces of Ginger one of Nutmegs and half an ounce of Mace bruise them and put them in and let it boil until it is so strong that it will bear an Egg then let it cool and being cold put in three or four spoonfuls of Ale-yeast and so scum it well and put it into a Rundlet and it will work like Ale and having done working stop it up close as you do new Beer and lay Salt upon it Mrs. Conquests Receipt to make Metheglin In every three gallons of water boyl Rosemary Liverwort Baum of each half a handful and Cowslips two handfuls when the water hath sufficiently drawn out the vertue of the herbs pour all into a Tub and let it stand all night then strain it and to every three gallons of the clear liquor or two and a half if you will have your drink stronger put one gallon of Honey and boyl it til it bear an Egg Scumming it til no more scum will rise which to make rise the better put in now and then a pottinger full of cold water then pour it into a Tub and let it stand to cool til it be bloud-warm and then put by degrees a pint of Ale-yeast to it to make it work so let it stand three days very close covered Then Scum of the yeast and put it into a seasoned Barrel but stop it not up close til it have done hissing Then either stop it very close if you will keep it in the Barrel or draw it into Bottles Put into this proportion Ginger sliced Nutmegs broken of each one ounce Cinamon bruised half an ounce in a bag which hang in the Bung with a Stone in it to make it sink Sometimes She addeth two handfuls of sweet bryar leaves and one of Bettony to this proportion of water or one gallon more To make Sr. William Pastons's Meade Take ten gallons of Spring-water and put therein ten pintes of the best honey let this boyl half an hour and scum it very well then put in one handful of Rosemary and as much Bay-leaves with a little Limon-peel Boyl this half an hour longer then take it off the fire and put it into a clean Tub and when it is cool Work it up with yeast as you do Beer When it is wrought put it into your Vessel and stop it very close within three days you may Bottle it and in ten days after it will be fit to drink White Mead as it was made for Kenelm Digby by his Direction Boyl what quantity of Spring water you please three or four walms and then let it settle twenty four hours and pour the clear from the setling Take sixteen gallons of the clear and boyl in it ten handful of Eglantine Leaves five of Liver-wort five of Scabious four of Baum four of Rosemary two of Bay-Leaves one of Thyme and one of Sweet Marjoram and five Eringo Roots splitted if you can get them when the water hath drawn out the vertue of the herbs which it will do in half an hours boyling let it run through a strainer or sieve and let it settle so that you may pour the Clear from the Dregs To every three gallons of the clear take one of pure Honey and with clean Arms stripped up layd it