it to the height of Manus Christi then mixe them together and pour it on a wet Pie-plate then cut it in Wedges before it be through cold gild it and so you may box it and keep it all the year It is a fine sort of banquetting stuff and newly used Your Manus Christi must boil a good while and be kept with good stirring 6. To preserve green Pippins Take Pippins pare them very thin while they are greene then take ten smal green Pippins worse then the other pare them and boil them in a pottle of water till they be all to pieces then strain it from the cores then take two pound of sugar and put it into the same liquor so strained and set it on the fire and so soon as it boileth put in the Pippins you purpose to preserve so let them boâ—le leisurely till they be enough and when they are preserved they wil be green In like sort you may preserve Quinces Plums Peaches or Apricocks if you take them green 7 To preserve Oranges and Lemmons Take your Oranges or Lemmons lay them in water three daies and three nights to take away their bitternesse then boil them in fair water til they be tender make as much Syrup for them as will make them swimme about the Panne let them not boil too long therein for it will make the skinnes tough then let them lie all night in the syrup to make them take the syrup in the morning boile your syrup to his thicknesse and put them in Gallipots or Glasses to keep all the yeare And this is the best way to preserve Oranges Lemmons or Citrons 8 To preserve Peaches Heat water scalding hot first then scald your Peaches till you may pull off the skin which done boil your Rosewater and Sugar till it be somewhat think then put in your Peaches one by one stowing the Sugar on them and as the fire melteth cast on more four or five times letting them boyl with a soft fire till hey be tender keeping them covered as long as they seethe then take them out and put them up for use 9 To preserve Medlers Take the faiâ—est Medlers you can get but let them not be too ripe then set on faire water on the fire and when it boyleth put in your Medlers and let then boil till they be somwhat soft then while they are hot pill them cut off their crowns and take out their stones take then to every pound of Medlers three quarters of a pound of Sugar and a quarter of a pint of Rosewater seeth your syrup scumming it clean then put in your Medlers one by one the stalks downward when your syrup is somewhat cool then set them on the fire again let them boile softly till the syrup be enough then put in a few Cloves and a little Cinamon and so putting them up in pots reserve them for your use 10 The best way to preserve Goosberies Gather them with their stalks on cut off their heads and stone them then put them in scalding water and let them stand therein covered a quarter of an hour Then take their weight in Sugar finely beaten and laying first a layer of Sugar then one of your Goosberries in your preserving Skillet or Pan till all be in putting in for every pound of Goosberries six spoonesuls of fair water set them on the Embers till the Sugar be melted then boil them up as fast as you can till the syrup be thick enough and cold and then put them up This way serveth also for Raspices and for Mulberies 11 To preserve Damsins Take the Damsins before they be full ripe but new gathered off the tree allow to every pound of them a pound of Sugar put a little Rosewater to them and set them in the bottome of your Pan one by one boile them with a soft fire and as they seeth strow your Sugar upon them and let them boil till the syrup be thick enough then while the syrup is yet warm take the Plums out and put them in a Gallipot Syrup and all 12 How to preserve Cherries Take the Cherries when they be new gathered off the tree being full ripe put them to the bottome of your preserving pan weighing to every pound of Cherries one pound of Sugar then throw some of the Sugar upon the Cherries and set them on a very quick fire and as they boil throw on the rest of the Sugar till the Syrup be thick enough then take them out and put them in a Gallipot while they are warme You may if you will put two or three spoonfuls of Rose-water to them 13 To preserve Artichokes Heat water scalding hot first then put in your Artichokes and scald them and take away all the bottoms and leaves about them then take Rosewater and Sugar and boil them alone a little while and then put the Artichokes therein and let them boil on a soft fire til they be tender enough let them be covered all the time they boile then take them out and put them up for your use 14 To preserve Roses or any other flowers Take one pound of Roses three pound of sugar one pint of Rosewater or more make your syrup first and let it stand til it be cold then take your Rose-leaves having first clipt off all the white put them into the cold syrup then cover them and set them on so soft a fire that they may but simper for two or three hours then while they are hot put them out into pots or glasses for your use 15 The best way to preserve Apricocks Take the weight of your Apricocks what quantity soever you mind to use in sugar finely beaten pare and stone your Apricocks and lay them in the Sugar in your preserving pan all night and in the morning set them upon the Embers till he sugar be all melted and then let them stand and scald an hour then take them off the fire and let them stand in that syrup two daies and then boile them softly till they be tender and wel coloured and after that when they are cold put them up in glasses or pots which you please 16. To preserve Bullasses as green as grass Take your Bullasses as new gathered as you can wipe them with a cloth and prick them with a knife and quaddle them in two waters close covered then take a pound of clarified Sugar and a pint of Apple water boile them well together keeping them wel scummed unto a syrup and when your Bullasses are wel dript from the water put them into the syrup and warm them three or four times at the least at the last warming take them up and set them a dropping from the syrup and boil the syrup a little by it selfe till it come to a Jellie and then betweene hot and cold put them up to keep for all the year 17 To preserve green Walnuts Take Walnuts and boil them til the water do taste bitter then take them off and put
them in cold water and pill off the bark and weigh as much sugar as they weigh and a little more water then will wet the sugar set them on a fire and when they boil up take them off and let them stand two dayes and boil them again once more 18 To preserve Pomecitrons Of your Pomecitrons take one pound and a half and cut them some in halves some in quarters and take the meat out of them and boil them tender in fair water then take two pound of clarified sugar and make syrup for them and let them boil in syrup a quarter of an hour very gently then take them up and let your syrup boil till it be thick and then put it into your Pomecitrons and you may keep them all the yeer If you please you may pare some of them for some delight to have them in the skin and some pared 19 To preserve Eringo roots Take Eringo roots fair and not knotty one pound and wash them clean and when they be washed set them on the fire and boil them very tender pil off their outermost skin but see you break them not as you pare them put them into cold water and let them all remain there till all be finished and then you must take to every pound of roots three quarters of a pound of clarified sugar and boil it almost to the height of a syrup and then put in your roots but look that they boil very gently together with as little steering as may be lest they break until they be enough and when they be cold put them up and keep them 20 To preserve Raspices Take of your fairest and wel-coloured Raspices and pick off their stalks very clean then wash them but in any wise bruise them not then weigh them and to every pound of Raspices you must take six ounces of hard sugar and six ounces of sugar-candy and clarifie it with half a pint of fair water and four ounces of juice of Raspices being clarified boil it to a weak syrup and then put in your Raspices stirring them up and down and so let them boil til they be enough which to know you must take some of the syrup with one Raspice and let it cool and if it will scarce run out it is enough and being cold you may put them up and keep them all the yeer 21 To preserve Enula Campana roots Take of your Enula Campana roots and wash them scrape them very clean and cut them thin to the pith the length of your little finger and as you cut them put them in water and let them lie in water thirtie daies shifting them twice every day to take away the bitterness weigh them and to every pound of roots take twelve ounces of clarified sugar first boiling the roots as tender as a chicken and then put them into the clarified sugar and let them boil upon a gentle fire until they be enough and let them stand off the fire a good while and betwixt hot and cold put them up for your use 22 To Conserve Cowslips Gather your flowers in the midst of the day when all dew is off them cut off all the white leaving none but the yellow blossomes of them so picked and cut before they wither weigh out ten ounces taking to every ten ounces of them or greater proportions if you please eight ounces of the best refined sugar in fine powder put the sugar into a pan and candy it with as little water as you can then taking it off the fire put in your flowers by little and little never ceasing to stir them til they be dry and enough then put them into Glasses or Gally-pots and keep them dry for your use These are rather candied then conserved Cowslips 23 A Conserve of Roses Take red Rose buds clip all the white bruised and withered from them then weigh them out and taking to every pound of Roses three pound of sugar stamp the Roses by themselves very small putting a little juice of Lemmons or Rosewater to them as they wax drie when you see the Roses small enough put the sugar to them and beat them together til they be wel mingled then put it up in Gallipots or Glasses In like sort are the Conserves of flowers of Violets Cowslips Marrigolds Sage and Scabious made 24 The use of Conserve of Violets and Cowslips That of Cowslips doth marvellously strengthen the brain preserves against madnesse against the decay of memorie stoppeth Head-ach and most infirmities thereof For Violets it hath the same use that the sirup hath Vide among Syrups 25 The use of Conserve of Marigolds Conserve of Marigolds taken fasting in the morning is good for melancholy cureth the trembling and shaking of the heart is good to be used against the plague and corruption of the air 26 Of Sage flowers It preserveth against meloncholy doth dry and comfort the Stomack cureth an old cough and openeth the stopping of the Liver 27 Scabious flowers These cleanse the brest and lungs take away old Coughs Impostumes of the brest and all inward parts Probatum 28 Conserve of Barberries Take your Barberries pick them clean in fair branches and wash them clean and dry them on a cloth then take some other Barberries and boil them in claret wine til they be very soft then straine them and rub them so wel through the strainer that you may know the substance of them and boil up this matter thus strained out til it be very sweet and somewhat thick then setting it by til it be cold and then put your branches of Barberies into Gallipots or glasses and fill it up with the cold syrup and so shall you have both syrup and also Barberies to use at your pleasure 29 The Cordial Conserve Take the Flowers of Rosemarry Buglosse and Borage well picked the flowers of Clove Gilliflowers Pauncies Violets Cowslips Red Roses Damaske Roses and Marigolds clipt from their white of each two ounces put to every of them three ounces of Sugar very finely beaten and searced and stamp them all together to a Conserve and keep it in a Gallipot When you would use it take the quantity of a small Walnut every morning fasting 30 To make Muscadine Comfits Take four ounces of double refined sugar finely beaten and searced put thereto two grains of Musk a penniweight of Orris root in powder beat it to perfect fine paste then roll it as thin as paper and cut it like to Diamonds with your knife as with a fine jagged Rowell cutter so drie them in your Stove and keepe them 31 To make black Clove Comfits Take two ounces of Cloves dried in a dish in the Oven beat them to very fine powder then take four ounces of sugar finely beaten and searced adde to that two or three Date stones burned and made into fine powder which bringeth your paste to the blacknesse mix with all these Gumme Dragon steeped in Rosewater beat it up into a comfit paste rol it in
long smal rols and with a knife cross cut them at one end like a Clove blossom so stove them and serve them This is an excellent comfit it wil taste like a Glove and eat pleasantly 32 To Candy all kind of flowers as they grow with their stalkes on Take the Flowers cut the stalkes somewhat short then take one pound of the whitest and hardest sugar you can get put to it eight spoonfuls of Rosewater and boil it til it wil rol between your finger and your thumb then take it from the fire cool it with a stick and as it waxeth cold dip in all your flowers and taking them out again suddenly lay them one by one on the bottome of a sieve then turn a joyned stool with the feet upward set the sieve on the feet thereof cover it with a faire linnen cloth and fet a chafindish of coals in the middest of the stool underneath the sieve and the heat thereof wil run up to the sieve and dry your Candy presently then box them up and they wil keepe all the yeare and looke very pleasantly 33 To make the Rock Candies upon all Spices Flowers and Roots Take two pound of Barbary sugar clarifie it with a pint of water and the whites of two egges then boil it in a posnet to the height of Manus Christi then put it into an earthen Pipkin and therewith the things you wil Candy as Cinnamon Ginger Nutmegs Rose buds Matigolds Eringo rootes c. Cover it and stop it close with clay or paste then put it in a Still with a leisurely fire under it for the space of three daies and three nights then open the pot and if the Candy begin to coine keep it urst pped for the space of three or four daies more and then leaving the syrup take out the Candy lay it on a Wier grate and put it in an Oven after the bread is drawn there let it remain one night and your Candy wil be dry This is the best way for rock candy making so smal a quantity 34 The Candy Sucket for green Ginger Lettice flowers c. Whatsoever you have preserv'd either herbs fruits or flowers take them out of the syrup and wash them in warm water and dry them wel then boil sugar to the height of candy for flowers and draw them thorow it then lay them on the bottom of a sieve dry them before the fire and when they are enough box them for your use This is that the Comfit-makers use and call Sucket Candy 35 To Candy Ginger Take very fair and large Ginger and pare it and then lay it in water a day and a night then take your double refined sugar and boil it to the height of sugar again then when your sugar beginneth to be cold take your Ginger and stir it well about till your sugar is hard to the pan then take it out race by race and lay it by the fire four hours then take a pot and warm it and put the Ginger in it then tie it very close and every second morning stir it about roundly and it wil be rock-candied in a very short space 36 To candy Eringo roots Take of your Eringo roots ready to be preserved and weigh them and to every pound of your roots you must take of the purest sugar you can get two pound and clarifie it with the whites of Egges exceeding wel that it may be as cleer as Chrystal for then it will be very commendable it being clarified you must boil it to the height of Manus Christi and then dip in your roots two or three at once til they be all candied and so put them in a stove and keep them all the year 37 To make Quince Cakes Prepare your Quinces and take the just weight of them in sugar beaten finely and searcing half of it then of the rest make a syrup using the ordinary proportion of a pint of water to a pound of sugar Let your Quinces be wel beaten and when the syrup is Candy height put in your Quinces and boil it to a paste keeping it with continual stirring then work it up with the beaten sugar which you reserved and these Cakes will taste wel of the Quinces 38 Cleer Cakes of Quinces or Apricocks Take of the best sugar finely beaten and searced one pound to a pound of Quinces or Apricocks set your sugar upon a chafingdish of coals and dry it about halfe an hour then cooling it stir into it a little Muske and Ambergreece finely beaten and powdered then pare your Quinces c. and boil them in fair water whole til they be tender and not covering them for so they will be white Then take them and scrape off all the Quince to the core into a silver dish and boil it therein til it grow drie which you shal perceive by the rising of it up when it is thus wel dried take it off let it cool and strow on the Sugar setting some other to strow it til it be all thorowly wrought in then lay it out on Glasses Plates or Prints of Flowers or Letters an inch thick or lesse as you please 39 To dry Apricocks Take them when they are ripe stone them and pare off their rinds very thin then take half as much sugar as they weigh finely beaten and lay them with that sugar into a silver or earthen dish laying first a lay of sugar then of the Fruit and let them stand so all night and in the morning the sugar will be all melted then put them into a skillet and boil them apace scumming them wel and as soon as they grow tender take them from the fire and let them stand two dayes in the sirup then take them out and lay them on a fine plate and so dry them in a stove 40 The best way to dry Plums Take you Plums when they are full grown with the stalks on them but yet green split them on the one side and put them in hot water but not too hot and so let them stand three or four hours then to a pound of them take three quarters of a pound of sugar beaten very fine and eight spoonfuls of water to every pound set them on hot embers till the sugar be melted and after that boil them till they be very tender letting them stand in that sirup three daies to plump them Then take them out wash the sirup from them in warm water and wipe them with a fine linnen cloth very dry and lay them on plates and set them to dry in a Stove for if you drie them in an Oven they wil be tough 41 To dry Pippins Take half a pound of powder sugar boil it to a sirup in a pint of fair water and clarifie it with the white of an eg then strain it thorow a linnen cloth and set it on the fire again in another clean skillet while this is doing pare eight pippins cut them in halves and core them putting in every
be somewhat cold then take your leaf-gold and mingle with it then cast it according to art that is in round gobbers and so keep them 76 The Syrup of Violets Take fair water boil it scumme it and to every ounce of it so boiled and scummed take fix ounces of the blue of Violets onely shift them as before nine times and the last time take nine ounces of Violes let them stand between times of shifting twelve hours keeping the liquor still on hot embers that it may be milk warme and no warmer after the first shifting you must stampe and strain your last nine ounces of Violets and put in only the juyce of them then take to every pint of this liquor thus prepared one pound of sugar finely beaten boil it and keep it with stirring till the sugar be all melted which if you can let be done before it boil and then boil it up with a quick fire This doth cool and open in a burning Ague being dissolved in Almond milke and taken especially it is good for any inflammation in children the conserves are of the same effect 77 Syrup of Century Take Flowers and green leaves of Century and boil them in a good quantity of faire water being first boiled and well scummed before the Century come in when you think it is boiled enough set it upon hot Embers for twelve houres shifting it again and again till you think it be strong enough of the Century then take to every pint of the liquor thus boiled a pound of sugar and so boil it up It cleanseth the stomack killeth Wormes Agues and the green Sicknesse it must be taken in the morning with Mace Ale 78 Syrup Gresta or Syrup of unripe Grapes Take a good Basket fill of unripe Grapes set them three daies in a vessel after they be gathered stampe them and strain out the juyce of them take thereof six quarts boil it with a soft fire till the third part be consumed then four quarts will remain Let that run thorow a Wollen bag and stand till it be clear in it self then take of the cleerest of it seven pints put thereto five pound of clarified sugar boyl them together to the thicknesse of a syrup and keep it in a glasse It is good for a perbreaking stomack proceeding of Choler and for a swelling stomacke it taketh away thirst and drinesse and Chollericke Agues It is a great comfort to the stomack of women being with child it is a preservative against all manner of venome and against the Pestilence 79 Syrup of Roses Take Damaske Roses clip off the white of them and take six ounces of them to every pint of fair water first wel boiled and scummed let them stand so as abovesaid twelve hours as you did in the syrup of Violets wringing out the Roses and putting in new eight times then wringing out the last put in only the juyce of foure ounces of Roses so make it up as before If you wil put in Rubarbe take to every pint two drachms slice it string it on a thred hang it within the pot after the first shifting and let it infuse within your Roses Some use to boil the Rubarbe in the Syrup but it is dangerous This syrup purgeth Choller and Melancholly 80 Syrup of Wormwood Take halfe a pound of Wormwood leaves of red Roses two ounces of Spikenard three drachms of old and wel relisht white wine two ounces juyce of Quinces two pound and a halfe Let all these stand a day and a night in a stone pot then let them boile softly to the one halfe so let it coole straine it and clarifie it with the white of an egge then put to it two pound of good English honey and let them boile a little together then strain out the liquor and with sugar boile it up to a syrup 81 Syrup of Cowslips In stead of running water you must take the distilled water of Cowslips put thereto your Cowslip flowers cleane picked and the green knobs in the bottome cut off and therewith boile up a Syrup as in the Syrup of Roses is shewed It is good against the Frenzie comforting and staying the head in all hot Agues c. It is good against the Palsie and procures a sick patient to sleep it must be taken in Almond Milke or some other warme thing 82 Syrup of Borage and Buglosse Syrup of Borage and Buglosse are made in the same sort they cool open and comfort the body 83 Syrup of Calamint Doth warm and comfort the stomack it is made ut supra 84 Syrup of Scabious Syrup of Scabious is made of the juyce of the herb strained and clarified as the juyce of Fole foot and the flowers insused or steeped shifted and boiled up as of Roses It cleanseth the brest and lungs cureth an old cough and Impostumes of the brest and of all other inward parts cleansing ripening and healing the same 85 To make Syrup of Saffron Take a pint of Endive water two ounces of Saffron finely beaten and steep it therein all night the next day seeth it and strain out the Saffron then with sugar boil it up to a Syrup 86 Syrup of Fole-foot or Golts-foot Take the leaves of Fole-foot wash them very faire and wipe them with a clean linnen cloth leaf by leaf then lay them on a clean cloth to dry till all the wet be off them then beat them in a morter and put them into a Strainer and wring out all the juyce you can out of them and put it into Glasses and let it stand in them to settle all night the next day pour out the clearest of the juyce from the Grounds into a fair Bason and taking for everie pint thereof a pound of sugar finely beaten boil the juyce of Folefoot softly on a Charcole fire and when you have wel scummed it put in the sugar according to his proportion and so let them boil together keeping it with due scumming until to see when it is enough it will stand on a stiffe purle when you drop some of it upon a Plate of silver or a Sawcer then take it from the fire pour it thorow a Jellie bag into a clean bason putting first a branch or two of Rosemarie into the bags bottome then keep it stirring with a spoone till it be lukewarme foraelse it will have a Cream upon it So letting it stand all night in the bason well covered the next day put it into such glasses as you mean to keep it in It is good to open the brest and Lungs and cureth old Coughes 87 To make Syrup of Pomecitrons Take Pomecitrons and cut them in halves and juyce them but beware you wring them not too hard lest it be slimy and take to every pint of juyce three quarters of a pound of refined sugar and boil it in an earthen pipkin til it come to the height of a syrup and take heed in any case that you boil it not on too hot a fire lest it
Bramble leaves Ribwort Oaken buds Plantaine Bursa Pastoris Knotgrasse stones of Raisins of the Sun of each one handful and so let them boil to the one halfe or more Then take one pound of unblanched Almonds stampe them and strain them with this broth and put thereto a box of Quidony of Quinces a spoonful of powder of Pomegranate rinds the powder of Cinnamon and of Rose leaves of each as much two Cakes of Manus Christi half a cake of Terra Sigillata and a little Sugar to make it sweet boil them all together about one quarter of an houre then strain out the liquor and let the Patient drink thereof morning and evening an hour before he eateth any thing 143 Bloody flux cured The Fluxes of the body are no other but the distemporature of Nature and are of two kinds the one is caused of the distemper and evil quality of the Liver and is called Flusso Epatico The other is caused of great heat feaver and distemperament of Nature and is called Diffenteria that is a distemper of the guts and both these sorts are hard to be helped by the Ancient Doctors as it is well seen by those that practise for they will help them with repression and restrictives but that is not the way if we shal beleeve Galen who saith Fluxus fluxum curat which is most true For many hundreds have been cured of the flux by giving them Aromatico Leonardo and three or four doses of his Syrupo Solutivo But the Dissenteria or flux is cured with Electuario Angelica Leonardo and then every day after dinner stand in a bath of water of the sea cold two hours at least This helps with much ease and in a short time But use it as a secret 144 Another for the bloody Flux Distil Frogs as you do herbs or flowers or any thing else but you must put nothing to them but the frogs Take two or three spoonsuls of this water in any thing you will drink and you shall finde present case 145 A Medicine to cure the biting of all venemous beasts As soon as the party feeleth himself bitten with any venemous beast or as soon after as may be take green leaves of a fig-tree and presse the milk of them three or four times into the wound And for this serveth mustard-seed mingled with vinegar 146 An approved Medicine for the Gout in the feet Take an Oxe his paunch new killed and warm out of the belly about the latter end of May or beginning of June make two holes therein and put in your feet and lay store of warm clothes about it to keep it warm so long as can be use this for three or four dayes together for three weeks or a month whether you have the fit or pain of the Gout at that time or no so you have had it at any time before This hath cured divers persons that they have never been troubled with it again 147 A pultesse for the Gout Take new milk white bread grated and an handfull of red Rose leaves boil them together to the thicknesse of a pulcesse then spread them on a linnen cloth and apply them to the place grieved 148 How to cure all kinds of Gout The Gout of what kinde soever whether hot or cold or of any other temperature proceedeth of one onely cause although they work divers effects which come through the complexions of those that have it As for example In fat men it cometh alwaies with inflammation and rednesse and great pain In lean persons it cometh alwaies with pains but with lesse inflammation In cholerick and melancholick persons it cometh with tumours and that is nodosa The cause of this infirmitie is an evill quality engendred in the stomack in the liver and in the blood and the cure thereof is to ease the stomack of that evil to purge the liver and the blood and to mitigate the paine All which thou maist do with these three Remedies followin viz. by Pillole Magistrale Leonardo by the Unction for the Gout and by the Quinta Essentia solutivo The Pils discharge the stomack the Quinta Essentia solutivo purgeth the Liver and the Blood and the Unction taketh away the pain for if you remedie the Cause which is onely one the Effect will cease The manner of using these is this When you feel the pain begin to come take two Doses of those Pils in the morning fasting one day after another or if you will rest a day or two according to your strength That being done take every morning two drachms of the foresaid Quinta Essentia solutivo in half a porringer full of broth made with Veal and a little sugar and this you must take five hours before meat and keepe no straight diet but eat reasonably And every night after Supper annoint the grief with the foreiaid Unction for the Gout And thus by the help of God and the vertue of these medicines the Oout shall be cured 149 An approved Medicine for the Green-sicknesse Take a quart of Claret wine one pound of Currans an handfull of young Rosemary crops and halfe an ounce of Mace seethe these to a pint and let the patient drink thereof three spoonfuls at a time morning and evening and eat some of the Currans also after 150 The Green salve which closeth up Sores being wel drawn Take half a pound of Wax one pound of May-butter set it on the fire and boil it then take an handfull of Plantane halfe an handfull of Ribwort Brooklime and Smallage of each as much Valerian two handfuls Organie Tutsaine and three-leaved Grasse of each an handful ground Ivie half an handful Elder-flowers while they be green an handful cut them smal and seeth them all together in the Wax and butter til they be ready to strain then strain them and keep the Salve either in gallipots or in a round Roll rolled up in Parchment 151 To cleanse the Head and take the Ach away Chaw the root of Pellitory of Spain often in thy mouth 152 Harts-horu Jelly Take two ounces of Harts-borne filed not scraped very fine steep it in a quart of faire water and let it stand so all night upon hot embers stirring it when you go to bed and covering it In the morning put four pints of water more to it then boil it a good space on the fire till it wil jellie and when the liquor is almost three quarters boyled in then strain it and put to it a little Sugar and as much juyce of Lemmons as will make it sharpe and a little Ambergreece Then let it stand and coole and so put it up for your use It is Excellent good for those that are brought low with burning Agues giving them three or foure spoonfuls fasting morning and evening and about nine in the forenoone and three in the afternoone 154 To make a Potion that is good against all Infirmities This following Potion destroyeth all the evill qualities in our bodies comforteth
gotten stamp the herbs as smal as you can then put the dung into a Mottar temper them together with a pottle of Bores grease labour them together half an houre and strain it thorow a canvas bag with a cleft stick into an earthen pan and use it when need requireth It will last two years 193 For the Scal or Scabbinesse of the head Take of red Sage Woodbine leaves and ground Ivie a like quantity in all so much as a good handful boil them in a pint of Hogs grease a quarter of an hour then straine the medicine from the herbs into a galli-pot and therewith daily annoint the head Probatum 194 An approved receipt for a scald head Take a candle and let it drop upon it as hot as you can in so doing it wil scale off then take the stale of a cow and the furring of a whole chamberpot boil these together and wash the place and it wil straight way cure it 195 To heal the white scal This noisome malady is perfectly cured by purging the patient with Aromatico Lconardo and annoiâ—â—ing his head with his Oleum Philosophorum or his artificial Balsum or his Oleum Benedictum 196 The black Salve Take one pound of red lead finely ground of oyl of Roses one pound and a half of Bee wax half a pound of white wine vinegar six ounces boil them altogether and make a plaister of it 197 A Salve for ranklings where the skin is rubbed off Take one pound of May-Butter clarifie it and take the purest of it put thereto three ounces of English Wax two ounces of Rosin clarified by themselves boile them all together coole it and keep it in a Cake for your use This is also a very good Lipsalve 198 A Barly Cream to procure sleep or Almond mïlke Take a good handfull of French Barly wash it clean in warme water and boil it in a quart of fair water to the half then put out the water from the Barly and put the Barly into a pottle of new clean water with a Parsly and a Fennel root clean washed and pick'd with Borage Buglosse Violet leaves and Lettice of each one handfull boil them with the Barly till more then half be consumed then strain out the liquor and take of blanched Almonds a handfull of the seeds of Melons Cucumbers Citruls and Gourds husked of each half a quarter of an ounce beat these seeds and the Almonds together in a stone Morter with so much Sugar and Rose water as is fit and strain them thorow a clean cloth into the liquor and drink thereof at night going to bed and in the night If this doth not sufficiently provoke sleep then make some more of the same liquor and boile in the same the heads or a little of white Poppie 199 An outward medicine for the same Take red Rose-leaves or Cakes and fine white bread crummes mix them well together and wet them throughly with red Rosewater and Vinegar and womans Milk if you can get it then taking off the cold of it lay it to the Temples of the head 200 A Receipt for a backward business Take a pint of Milke and make a cleare posset with either Ale or Beere and take off the curd very clean then take an handful of Violet leaves a handfull of Mallow leaves and the flowers if you will and wash them also take a handful of Damask rose leaves either dryed or otherwise and a good spoonful of Annis-seeds rub'd from their dust and then bruised in a morter and so boil all together in the posset drink til it come to somewhat lesse then a pint then take it off from the fire and put into it three spoonfuls of red Sugar then strain it out and put into it 3 spoonfuls of the oyl of Camomile flowers and if you have none of that oyl then take as much Butter as two walnuts also take the yolks of two new laid eggs and beat them then mingle all wel together with a spoone stirring it throughly and then put it up into the bladder and so take it but not too hot Though red Sugar be best and most usual for Glisters yet if you have none of that as much course powder Sugar will do it very wel 201 A Glister to open and loosen the Body being bound which may safely be ministred to any man or woman Take Mallows and Mercury unwashed of each two handfuls half a handful of barly clean rubbed and washed boile them in a pottle of running water to a quart then straine out the water and put it in a skillet and put to it three spoonfuls of sallet oyl two spoonfuls of hony and a little salt then make it lukewarme and so minister it 202 A cooling Glister in hot diseases Take Mallows Violets Lettice of each a good handful of the foure greater cold seeds of each half an ounce twenty Pruins Violet and Buglosse flowers of each a smal handful boil them to a pint and put in kitchin sugar one ounce and oyl of Violets three ounces Or take barley and Linseed of each two ounces boil them and to one pound put an ounce and halfe of Sugar one yolk of an egge common oyl three ounces salt one handful take milke warmed one pound sugar and syrup of Violets of each two ounces Make a Glister to cool 203 A medicine that hath healed old sores upon the Legs that have run so long that the Bones have been seen Take a quantity of good sweet Cream and as much brimstone beaten in fine powder as wil make it thick like paste then take so much sweet butter as wil work it into the form of an ointment and herewith annoint the place grieved twice a day 204 Of the hidden secrets of Frankincense The Pine is a tree which by nature is uncorruptible and the gum that runs from it is of great vertue and strength because it preserveth those things wherein it is put and when his elements are separated out of that gum the phisician may work strange things therewith against most part of infirmities that happen to mans body if he apply them where they are convenient for the water being drunk helpeth wind in the stomack Also it helpeth the white scal and all such like scabs if they be washed therewith morning and evening It dryeth up Ulcers also it is of marvellous vertue against chilblains and kibed heels and chaps and such like in the hands or feet that come through cold being used thus First perfume the parts that are sore over the fume of hot water so that they may sweat then dry them and wash them with the aforesaid water and annoint them with the oyl and put on a pair of gloves or such like in very short time they shal be whole The air helpeth much in wounds in any part of the body because it preserveth the flesh from putrifaction and keepeth it from alteration and taketh away the pain and healeth the sore Also it preserveth the
liquor is hot put it into your Barberies being clean picked and stop them up and if they mould much wash them thorowly in the liquor then boil the liquor again and strain it and let it cool and then put it to your Barberies againe 14 To keep Artichokes for al the year The fittest time is about Michaelmas and then according to the proportion of Artichokes you wil keep seeth such a quantity of water in a pot or pan seasoning it so with white Salt that it may have a reasonable taste then put a fit quantity of white Salt into the water and boil them together and scumme them wel then put a good quantity of good vinegar to them to make the liquor somewhat sharpe and boile it again Then boil your Artichokes that you minde to keep in another liquor take them out of it and let them coole then set your first liquer again on the fire to boil and scumming it throughly let it cool again when it is throughly cold put it up in some Firkin or large earthen pot and put in your Artichokes to them handsomely for bruising then cover them close from the aire and so keep them to spend at your pleasure 15 To pickle Broom buds Take as many Broombuds as you please make linnen bags and put them in and tie them close then make some brine with water and salt and boil it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight upon them let it lie there til it look black then shift it again so you must do as long as it looks black You must boil them in a little cauldron and put them in vinegar a week or two then they be fit to eat 16 How to pickle Cucumbers Take the Cucumbers and wash them clean and dry them clean in cloth then take some water vinegar salt fennel tops and some dill tops and a little Mace make it fast enough and sharpe enough to the taste then boile it a while and then take it off and let it stand and be cold and then put in the Cucumbers and lay a board on the top to keep them down and tie them close and within a weeke they will be fit to eat 17 To make a gallendine saw ce for a Turky Take some Claret wine and grated bread and a sprig of Rosemary a little beaten Cloves a little beaten Cinnamon and some sugar Spoon meats 18 The best Clouted Cream Take eight pints of Milke warme from the Cow set it on the fire make it ready to boile then poure it into bowls and fleet it that night if you would have it thick put in a quart of Cream to it 19 Another way for the same in a lesse proportion Take a quart of Cream or a pottle set it in two dishes on two Casingdishes of coals and cover them with two other dishes and as it heateth uncover the Cream ever and anone and with a spoone take off the film that riseth and put it in another dish and cover it againe til more be risen and take it stil off and let it so rise by leisure the longer the better when there wil rise no more filme pour out the uppermost of the Creame into a Platter alone and set it on a Chafingdish of coals with a quick fire then take the yolk of an egge or two well beaten and strain them with a spoonful of cold Cream and a little Sugar and Rose water to season it and put it in as soon as the Creame beginneth to boil up and stirring them together sofely let them have a walme or two and put them in another dish to coole and serve them 20 To make the ordinary Clouted Cream When you have taken your Milke from the Cow set it on the fire presently in a broad vessel and so keep it on the fire from morning til night and be sure it seeth not all the while then take it off the fire and set it on a Board or Table and so let it stand all night and in the morning take off the Cream and dish it at your pleasure 21 To make Almond Milk Take a rib of Mutton or Veale or rather a Chicken boil it in fair water put thereto French Barley a Fennel root a Parsly root Violet leaves Straw berrie leaves and Cinquefoyle leaves and boil them altogether til the meat be over boiled then straine out the liquor from the rest while they are boiling blanch a proportion of Almonds answerable to the liquor beat them wel in a clean stone Mortar and then grind them therein with Rose water and sugar and when they are wel ground put in all your liquor by little and little grind with them til they be al wel compounded then strain it into a fair glass and use it at your pleasure 22 To make a Cullesse Take a Cock bruise all his bones and put them into a pot of fair water set it over a charcoale fire boile it and scumme it wel put therein French Barley Fennel roots fliced and the pith taken out Parsly roots fliced leaves of Violets Straw berries Lettice and Succory boil all these together til the Cock be boiled all to pieces then take a fit proportion of blanched Almonds grinde them wel with Sugar and Rose water in a Stone Mortar then put to them the Cock bones and all and beat him all to pieces in the Mortar then put in all the broth by little and little and compound them by beating as in the Almond Milk and so strain them out all into a fair Skillet then put into it a fit quantity of large Mace and Cinnamon whole but bruised and alike of Ginger sliced set it then upon the fire again and let it boyle half an hour and keep it still with stirring then letting it run thorow a clean cloth into a Pipkin there keep it til you use it and then warm it in a Porrenger and drink it 23 The best way to make a Sack Posset Take a dozen of eggs exceeding wel beaten put to them a pint of Sack and stir them wel that it curd not then put to it three pints of your best sweet Cream half a pound of Sugar very finely beaten and stirring them wel together til the sugar be fully melted in them strain it altogether into a Bason big enough to receive it all then set it in the Bason on a pot of boiling water keeping the pot boiling until the Posset be like a Custard and as thick then take it off and keeping it til you think it be cool enough to eat strew your beaten Spices wel and thick upon it and serve it 24 A Sack Posset without milk Take thirty Eggs beat them so wel that you may take them up with a spoon like as you do milk or broth and while they are beating take a quart of Sack halfe a pound of fine sugar finely beaten and a pint of strong Beere
and make them boil a very little while upon a soft fire then take them off the fire and put the Eggs into them as soon as it comes off and stirring them up wel together put them into a fit Bason to receive them and covering them close with a dish set them on a soft fire again til they rise to a Curd then take it off the fire strow it with Cinnamon and sugar and serve it 25 An Almond Caudle Blanch Jordan Almonds beat them with a little smal Ale and strain them out with as much more Ale as you mind to make your Cawdel of Then boil it as you do an Egge Cawdel with a little Mace in it and when it is off the fire sweeten it with sugar 26 To make the Dnsick Cream Take your Cream boil it with some Mace and Cinnamon in it then take it off cool it a little and put in as much Rose water and sugar as wil make it sweet and give it a good taste then put in as much Runnet as wil be sufficient to make it run and then dish it and serve it 27 To make fresh Cheese in Cream Take a pottle of good Milk as it comes from the Cow and halfe a pound of blanched Almonds beaten very smal and make a thick Almond milk with a pint of Cream strained and a little before you go to dinner make it blood-warm season it with a little sugar Rose water and searced Ginger and put to it a little Runnet and when it is scummed bread it up and whey it and put it into a Molde and presse it with your hand and when it is wel wheyed then put it into a dish with Cream you may garnish it if you please with a dozen of Waters made of fine flower sugar and water 28 A messe of fine Cream Take a quart of Cream set it on the fire til it be ready to boil then put into it seven yolks and two whites of egga very wel beaten together and boil them keeping them well stirred til it be almost as thick as a Custard then take it off the fire and let it stand til the Whey be setled from it then strain the thick of it thorow a cloth into a Bason and making it as sweet as you please with Rosewater and Sugar dish it scraping a little Sugar upon it 29 To make French Frumenty Boil your French Barly in two waters first and then in the third whereof you shall make your Frumenty when it is almost boiled enough put into it some yolks of eggs wel beaten and boil them a while you must have your Jordan Almonds ready blanched and laid a good while in cold fair water then beate them very smal with a little Rose water and strain their Milk from them and put it into your Frumenty when it is ready to take off the fire or you may boil them a little while together then take it off the fire season it with some sugar and serve it 30 How to make a Goosberry Fool. Take your Goosberries and pick them and put them into clean water and boil them till they be all as thick that you cannot discerne what it is to the value of a quart take six yolks of eggs smal beaten with Role water and before you put in your eggs season it wel with sugar then strain your eggs and let them boile a little while then take it up put it in a broad dish and let it stand til it be cold thus it must be eaten 31 How to make a Goosberry Custard Take as many Goosberries as you please boil them til they be soft then take them out and let them stand and cool and drain them draw them with your hand thorow a canvas strainer then put in a little Rose water Sugar and three whites of eggs and stir them all together put them in a skillet and stir them apace else they wil burn let them stand and cool a little while and take them off and put them in a glasse 32 To make pap of Barly Take Barly and boil it in fair water softly until it begin to break then put that liquor out then put as much hot water to it as you put forth and so let it boil til it be very soft then put it into a cullender and strain it then take an handful of Almonds and grind them very wel with your barley and some of your liquor so season it with sugar and a little Rose water a little whole Mace and Cinnamon and boile them wel together 33 The Lady of Arundels Manchet Take a bushel of fine wheat flower twenty eggs three pound of fresh butter then take as much salt and barm as to the ordinary Manchet temper it together with new milk prettie hot then let it lie the space of half an houre to rise so you may work it up into bread and bake it let not your oven be too hot 34 To make Spiced bread Take two pound of Manchet paste sweet Butter halfe a pound Currants halfe a pound Sugar a quartern and a little Mace if you wil put in any and make it in a loafe and bake it in an Oven no hotter then for Manchet 35 To make Buttered loaves Take half a peck of fine flower a pint or more of Yest the Yolks of twenty egges one pound of Butter of Cloves and Mace half an ounce of Cinnamon and Ginger one ounce but the least part of Ginger a little Pepper let the spices be beaten very smal make Dough of all these and work them in pieces as big as Manchets and bake them when it is baked pare away the Crusts and slice them in Toasts and steep them in clarified Butter in a fair Charger then poure fine sugar powdered between every of them and make them up like loaves 36 To make Almond Butter Blanch one pound of Almonds or more or lesse as you please lay them foure houres in cold water then stamp them with some Rose water as fine as you can put them in a cloth presse out as much milk as you can and then if you think they be not enough beat them and strain them again til you get as much milk of them as you can then set it on the fire til it be ready to boil putting in a good quantity of Salt and Rosewater to turne it after one boiling being turned take it off cast it abroad upon a linnen cloth being holden between two then with a spoon take off the Whey under the csoth so long as any wil drop or runne then take so much of the finest Sugar you can get as wil sweeten it and melt it in as much Rose water as will serve to dissolve it put thereunto so much Saffion in fine powder as wil colour it and so steeping the Saffron and Sugar in Rose water season your butter therewith when you make it up CAKES 37 To make Barberry Cakes Pick Barberries and plump them in scalding water as you do to
Mutton half roasted cut off most of the meat thereof in thin slices into a fair dish with the gravie thereof put thereto about the quantity of a pint of clarret wine with a spoonefull or two at most of the best Wine vinegar season it with Nutmegs and a little Ginger then pare off the rindes of one or two good Lemmons and slice them thin into the Mutton when it is almost well stewed between two dishes and so let them stew together two or three walmes when they are enough put them in a clean dish and take the shoulder blade being wel broiled on a Gridiron and lay it upon the meat garnishing your dish with some slices and rinde of the Lemmons and so serve it 50 To make Veale Toots or Olives Take the Kidney of a loyne of Veale roasted with a good deal of the fat and a little of the flesh mince it very smal and put to it two eggs one Nutmeg finely grated a good quantity of Sugar a few Currants a little Salt stir them wel together and make them into the forme of little Pasties and fry them in a pan with sweet Butter 51 To make very fine Sawsages Take four pound and a half of Pork chop it smal and put to it three pound of Beefe Suet and chop them very smal together then put to them a handful of Sage finely shred one ounce of Pepper one ounce of Mace two ounces of Cloves a good deal of Salt eight eggs very wel beaten before you put them in then work them wel with your hand til they be throughly mingled and then fill them up Some like not the egges in them it is not amisse therefore if you leave them out 52 To make Brawn eat tender and delicate Put collars of Brawn in Kettles of water or other apt vessels into an oven heated as you would for houshold bread cover the vessels and so leave them as long in the Oven as you would do a batch of bread A late experience amongst Gentlewomen far excelling the old manner of boiling Brawn in great Kettles Quere if putting your liquor hot into the vessels and the Brawn a little boiled first by this means you shal not give great expedition to your work 53 To boila Capon in white broth Boil your Capon by it self in fair water then take a ladle ful or two of mutton broth and a little white wine a little whole Mace a bundle of sweet herbs and a little marrow thicken it with Almonds season it with sugar and a little verjuyce boil a few Currants by themselves and a Date quartered left you discolour your broth and put it on the brest of your Capon Chicken or Rabbet If you have no Almonds thicken it with Cream or with yolks of eggs Garnish your dishes on the sides with a Lemmon sliced and sugar 54 To roast a shoulder of Mutton with Oysters When you open the Oysters save the liquor then season them with pepper and a little cloves and mace and herbs finely chop'd and the yolks of two or three egs chopped smal and some currans perboiled a little then stuff your shoulder of mutton thick with your oysters then season it and lay it to the fire and roast it then take the rest of your Oysters and boil them with a little white wine and some butter this is sawce for a shoulder of mutton When your oysters are opened you may perboil them in their own liquor then take them out and season them 55 To boil a Mallard with Cabbage Halfe roast your fowl then take it off and case it down then put it into a pipkin with the gravie then pick and wash some Cabbage and put to your Mallard with as much fair water as wil cover it then put in a good piece of butter and let it boil an hour season it with pepper and salt and serve it upon sops 56 To stew a Mallard Roast your Mallard half enough then take it up and cut it into little pieces then put it into a dish with the gravie and a piece of fresh butter and a handful of parsly chop'd small with two or three onions and a cabbage lettice let them stew one hour then season it with pepper and salt and a little verjuyce then serve it 57 To souce a young Pig Take a young pig being scalded boil it in faire water and white wine put thereto bay leaves whole Ginger and Nutmegs quartered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot 58 To roast a Pig with a Pudding in his belly Flay a fat Pig truss his head looking over his back then temper as much stuff as you think wil fil his belly then put it into your Pig and prick it up close when it is almost roasted wring out the juyce of a Lemmon when you are ready to take it up take foure or five yolks of egs and wash your Pig all over mingle your bread with a little Nutmeg and Ginger then dry it and take it up as fast as you can let your sawce be vinegar butter and sugar the yolk of an hard egg minced and serve it hot PUDDINGS 59 How to make an Italian Pudding Take a Manchet and cut it in square pieces like a die then put to it half a pound of beese suet minced smal raisins in the sun the stones pick'd out Cloves Mace minced Dates sugar marrow Rose water Egs and Cream mingle all these together and put it into a dish fit for your stuff in less then an hour it wil be baked then scrape on sugar and serve it 60 To make a Haggesse Pudding Take a fat Haggesse perboil it wel take out the Kernels shred it smal and temper it with a handful or two of grated Manchet then take three or four Eggs wel beaten Rosewater and Sugar Cloves Nutmegs Cinnamon Mace very finely beaten Currans and Marrow good store temper them all together with a fit quantity of Cream being first moderately seasoned with Salt 61 To make the best white Puddings Take a pound of Almonds blanch them stamp them putting in a little milke sometime to them in the stamping then put to them three handfuls of fine flower or as much grated bread first baked in an oven six egs well beaten a good deal of marrow cut in little pieces season them with Nutmegs and Sugar three spooufuls of Rose water and a little salt temper them all together with as much Creame as wil serve to wet or mingle them and so fill them up 62 A Rice Pudding Take thin Creame or good milk of what quantity you please boil it on the fire with a little Cinnamon in it and when it hath boiled a while take out the Cinnamon and put in Rose water and Sugar enough to make it good and sweet then having your Rice ready beaten as fine as flower and searced as some do it strow it in til it be of the thicknesse of a hasty Pudding
them 74 To make Symbals Take fine flower dryed and as much sugar as flower then take as much whites of Egs as will make it a paste and put in a little Rose-water then put in a quantitie of coriander seed and Annis seed then mould it up in that fashion you will bake it in 75 To make Cracknels Take five or six pints of the finest wheat flower you can get to which you must put in a spoonful and not above of good Yest then mingle it well with butter cream rose-water and sugar finely beaten and working it wel into paste make it in what form you will and bake it TARTS 76 To make fine Pippin Tarts Quarter pare core and stew your Pippins in a pipkin upon very hot embers close covered a whole day for they must stew softly then put to them some whole Cinnamon six Cloves and sugar enough to make them sweet and some Rosewater and when they are stewed enough take them off the fire and take all the spice from them and break them small like Marmelade and having your coffins ready made not above an inch deep fill them with it and lay on a very thin cover of Puff-paste close and fit so bake them and serve them in cold but you must take heed you do not over-bake them 77 How to make a Tart of Butter and Eggs. Take the yolks of sixteen Egs well parted from the whites three quarters of a pound of Butter well clarified and strain it twice or thrice in a fair strainer seasoned with sugar and a little Rosewater wherein Spinage first a little boiled hath been strained to make it green Be sure your paste be well made and whole and so bake it up and serve it 78 A Tart of Strawberries Pick and wash your Strawberries very clean and put them in your paste one by another as thick as you can then take Sugar Cinnamon and a little Ginger finely beaten and well mingled together cast them upon the Strawberries and cover them with the lid finely cut into Lozanges and so let it bake a quarter of an hour then take it out and strewing it with a little Cinnamon and Sugar serve it 79 A Tart of Hips Take Hips and cut them and take out the seeds very clean then wash them season them with Sugar Cinnamon and Ginger then close your Tart bake it ice it scrape on sugar and serve it 80 A Tart of green Pease Take green Pease and seethe them tender then pour them out into a cullender season them with Saffron salt and sweet butter and sugar then close it then bake it almost an houre then draw it forth and ice it put in a little verjuyce and shake it well then scrape on sugar and serve it 81 To make a Tart of Wardens You must first bake your wardens in a pot then cut them in quarters and core them then put them into your Tart with Sugar Cinnamon and Ginger then close up your Tart and when it is almost baked do it as your warden Pie scrape on sugar and serve it 82 To marble Beef Mutton or Venison Stick any of these with Rosemary and Cloves then roast it being first joynted very wel then baste it often with water and salt and when it is throughly roasted take it up and let it coole then take Clarret wine and vinegar and as much water boile it with Rosemary Bayes good store of Pepper Cioves Salt when it hath boiled an houre take it off and let it cool then put your meat into a vessel and cover it with this liquor and herbs then stop it up close the closer you stop it the longer it wil keep 83 To marble Fish Take Flounders Trouts Smelts or Salmons Mullets Makrel or any kind of shel-fish wash them and dry them in a cloth then fry them with sallet oyl or clarified butter fry them very crisp then make your pickle with clarret wine and fair water some Rosemary and Thyme with Nutmegs cut in flices and pepper and salt when it hath boiled halfe an houre take it off and let it cool then put your fish into a vessel cover it with liquor and spice and stop it close 84 To make a very good Tansie Take fifteen eggs and six of the whites beat them very wel then put in some sugar and a little sack beat them again then put in about a pint or a little more of Cream and beat them again then put in the juyce of Spinnage or of Primrose leaves to make it green then put in some more sugar if it be not sweet enough then beat it again a little and so let it stand til you fry it when the first course is in then fry it with a little sweet butter it must be stirred and fryed very tender when it is fryed enough then put it in a dish and strew some sugar upon it and serve it in 85 To make excellent bottle Ale Take two or three drops of the extracted oyl of Sage and mingle it with a quart of Ale brewing the same wel out of one pot into another and this way a whole stand of Sage-Ale is very speedily made The like is to be done with oyl of Mace or Nutmegs But if you wil make a right Gossips cup that shal far exceed all the Ale that ever mother Bunch made in her life time then in the bottling up of your best Ale tun half a pint of white Ipocras that is newly made and after the best Receipt with a bottle of Ale stop your bottle close and drink it when it is stale Some commend the hanging of roasted Oranges prickt ful of cloves in the vessel of Ale til you find the taste thereof sufficiently graced to your own liking 86 The particulars of the Ipocras made usually in London Cinnamon one ounce Ginger one ounce Nutmegs half an ounce Cloves Coriander seed long Pepper of each one quarter of an ounce bruise all these in an mortar Sugar one pound Rosewater a fit quantity milk half a pint Rosemary a little to lay in the bottome of the bag a gallon of the pleasantest High-Country White wine Some add to this a quantity of Galingal and some Raisins of the Sun JELLIES 87 How to make a fine Crystal Jelly Take a knuckle of Veal and four calves feet and set them on the fire with a gallon of fair water and when the flesh is boiled tender take it out then let the liquor stand still till it be cold then take away the top and the bottome of that liquor and put the rest into a clean pipkin and put into it one pound of clarified sugar four or five drops of oyl of Cinnamon and Nutmegs a grain of Musk and so let it boil a quarter of an hour leisurely on the fire then let it run thorow a Jelly-bag into a bason with the whites of two egs beaten and when it is cold you may cut it in lumps with a spoon and so serve three or four lumps on
a plate 88 To make Jelly of Pippins Take Pippins and pare them and quarter them and core them lay them in water and when you set them on the fire shift them in another water and put them in a skillet and put in as much water as wil cover them and a little more set them over the fire and make them boil as fast as you can when the Apples are soft and the liquor tastes strong of the Apples then take them off and strain them thorow a canvas cloth gently take to a pound of juice a pound of sugar then set it on the fire when it is melted strain it into a bason and rince your skillet again set it on the fire and when it is boiled up then scumme it and make it boil as fast as you can and when it is almost boiled put in the juyce of three Lemmons strained thorow a cloth if you wil have Orange pil pare it thin that the white be not seene and then lay them in fair water all night then boil them in the water til the pil be soft then put it into the syrup and stir it about and fill your glasses and let it stand til it be cold and then it is ready to eat 89 To make a Jelly Take either Veal a Cock or which is best of all Calves feet boil them wel in one water or as they cal it scald them til you can get off the skin and clawes so make them very clean and let them cool Then set on more water and when it seetheth put in the Calves feet which for these proportions may be four or six and let them boil until they wil Jelly which you shal know by letting it stand til it be cold when it is enough strain the clearest from the other and let the best stand til it be cold Then an hour after set it on the fire again and put to it a pint of white wine and so much sugar as wil make it sweet two ounces of Cinnamon bruised in a Morter one ounce of Nutmegs and the white of one Egg wel beaten and when it beginneth to boile after they are put in put in two or three spoonfuls of white-wine Vinegar then make ready your white Cotton bag and put in the bottom thereof a sprig or two of Rosemary and while this is doing set the liquor on the fire againe and when it beginneth to seeth put in the white of one egge more well beaten first then take it off the fire and let it run thorow the Cotton bag then take that which is run thorow set it on the fire again as soon as it seetheth put in another white of an egge and then let it run thorow the bag again do so again the third time after it is heated and clarified and then it wil be enough then put it up in glasses wel covered and not in pipkins or gallipots and keep it for your use 90 A direction to make a Jelly Take three Calves feet flea and wash them very clean take also a fleshie Pullet or a piece of Veal pick the fat away and put them into an earthen pan or bason and to them so much water as wil cover them steep it therein two daies a night changing the water and bruising the flesh six or seven times a day then put it into a clean brass pot pour to it more then a gallon of fair water keep it boiling and alwaies scummed til it come to the height of a Jelly putting thereto first when you see the liquor half wasted more then a pint of white wine When it is enough strain it thorow a double linnen cloth let it stand til it be cold when if you can see any fat take it off lightly then pour the Jelly into a bason set it on a Chafingdish of coals and put thereto of the finest sugar finely beaten so much as wil sweeten it throughly then take of Cinnamon scraped and gross beaten half a pound three Nutmegs one ounce of white Ginger scraped and grossy bruised a little and a very little scraped and only broken ten Cloves bruised a little and a very little white salt put to them the whites of eight eggs new laid lightly beaten together stirre them together til they be all throughly mixed so let it boile softly til it taste of the spice and in the places where it riseth in boiling drop in here and there a spoonful of white wine vinegar and lastly three spoonfuls of the best damask-Rose water when you find it boiled enough take a clean Jelly bag put into the bottome of it of Thime and Rosemary of each a branch three branches of sweet Marjorome a handful of Violets if they may be had sprinkle the herbs and bag with good store of Damask-Rosewater hang the bag neare a good fire and put therein your Jelly taking great heed that no dust or smoak hurt it and so let it run into a clean bason thorow your bag twice at least then put it up in fittest sort for your use LEACHES 91 To make Leach of Ipocras Take one pint of Ipocras two ounces of Isonglas six spoonfuls of Rose water two grains of Musk and four ounces of sugar candy boil it leisurely upon a chafingdish of coals then let it run thorow a Cotten bag into a bason and when you serve it cut it in what fashion you wil with a spoone knife or otherwise being coloured as you please 92 To make fine white Leach of Almonds Take half a pound of smal Almonds beate them and strain them with Rosewater and sweet milk from the Cow put into it two or three pieces of large Mace one grain of Musk two ounces of Isonglas and so boil it on a Chafingdish of coals a quarter of an hour till it wil stand which you shal try thus Set a sawcer on or in a little cold water so that none come into it and put a spoonful of the Leach into it and if you see that stand take the other off the fire then you may slice it in what fashion you please 93 To make Leaches Take a pottle or gallon of Milk as you think fit make it hot as it came from the Cow then take a quantity of Almonds blanched and ground answerable to the Milk strain them with the milk and seeth them with so much sugar as wil sweeten it and some bruised Nutmeg Ginger and Cinnamon and a little Salt tied in a cloth with some Rose water and one ounce or more of Isonglas being washed and steeped before three or foure hours in faire water let them seethe altogether til it be so clammy that it wil cut with a knife then strain it thorow a cooler that the Isonglas may be taken away and the next day when it is cold cut it in slices into a dish and serve it So you may make it red with red Sanders yellow with Saffron green with c. 94 The Cooks common white Leach Take the
when they are baked ice them with Rosewater and sugar and the white of an egge being beaten together then take a feather and gild them then put them again into the oven and let them stand in a little while and they wil be iced clean over with a white ice and so box them up and you may keep them all the year 56 To make Paste of Carrots Take Carrot roots boil them take out of the pith one pound paring off all the outside beat the pith in a Morter with half a pint of Rosewater then take one pound of Sugar finely beaten and the yolks of sixteen egges beat them with the Carrots altogether then put it in a dish and dry it and being thus made into paste put it to what use or in what fashion you like best 57 To make the Macaroones Blanch a pound of the best Almonds and put them in fair cold water as you blanch them then drie them out of the water in a clean cloth and beat them in a morter then take a sawcer full of Rose water wherein of music and Ambergreece half a grain of each is dissolved and therewith stil sprinkle the Almonds as you beat them and when they are almost beaten enough put in by degrees a pound of fine sugar very smal beaten and searced all but two or three spoonfuls when they are beaten enough put them into a dish and take the whites of three Egges very wel beaten and the froth taken off put the clear thereof to the Almonds with a spoonful of fine flower and the two or three spoonfuls of sugar you left and the rest of the Rosewater with the musk and Ambergreece dissolved in it mixe all these very well together in the dish and lay them upon March-pane Paper the bignesse and fashion of an eg laying them rough and high Then put some other Papers under your water Paper for feare of burning and bake them in a oven hot enough to bake a light oven Pudding having a care that they scald not 58 To make Paste of Almonds Take one pound of smal Almonds blanch them out of hot water into cold then drie them with a cloth and beat them in a stone morter til they come to paste putting now and then a spoonful of Rosewater to them to keep them from oiling when they are beaten to fine Paste take half a pound of sugar finely beaten and searced put it to your Paste and beat it till it will twist between your fingers and thumbe finely without knots for then it is enough then make thereof pies Birds Fruits Flowers or any pretty things printed with Moulds and so gild them and put them into your Stove and use them at your pleasure 59 To make a March-pane Take two pound of small Almonds blanch them and beat them as you do for your Paste of Almonds then drive it into a sheet of Paste and spread it on a bottome of Wafers according to the proportion or bignesse you please then set an edge round about it as you doe about a Tart and pinch it if you will then bake it in a pan or Oven when it is enough take it forth and ice it with an ice made of Rose water and Sugar as thick as Barter spread it on with a Brush of Bristles or with feathers and put it in the Oven again and when you see the Jee rise white and dry take it forth and stick long Comfits in it and set up a stadderd in the middest of it so gild it and serve it 60 To make past of Violets or any kind of Flowers Take your flowers picke them and stamp them in an Alabaster Morter then steep them two hours in a Sawcer of Rose water after straine it and steep a little Gumme Dragon in the same water then beat it to paste print it in your moulds and it wil be of the very colour and taste of the Flowers then gild them and so you may have every flower in his own colour ond taste better for the mouth then any printed colour 61 To make the white Paste royal Take half a pound of white Barbary sugar finely beaten and searced put it into an Alabaster morter and therewith a little Gumme Dragon steeped in Rose water beat it by little and little til it come to a Paste when you have beaten it unto a perfect fine paste print it with your moulds and gild it and dry it in your stove set them on white papers and dry them on a hand-peel before the fire and when they be through dry box them and keep them for your pleasure 62 To make a red Paste royal Take half a pound of Barbary sugar finely beaten and searced put it into a stone mortar with a quarter of an ounce of Gumme Dragon steeped in rose water then strowing a little powder de Rosita on it beat it to a perfect paste then print it gild it stove it or otherwise dry it and keep it at your pleasure 63 To make the Paste royal in Spices Take four ounces of double refined sugar beaten and searced put thereto one ounce of searced Cinnamon beat it in a stone mortar to paste then print it with your moulds and turn some upon sticks to make them shew like Gummes they be called in Confectionary Cinnamon sticks or Cinalonians then gild them and put them into your stove but draw not out the sticks till they be dry for else they wil shrinke 64 To make Paste of Pippins Take twenty fair smooth skind Pippins pare them and cut them into quarters and core them then boile them in a quart of fair water til they be tender then powring the liquor from them strain them and dry them on a Chafingdish full of coals and put as much sugar to them as they weigh then boil them to the height of Manus Christi and fashion some like plummes some like leaves so stove them when they are stoved one night you may put two halves of the plummes to ether and put a stone between them and prick a stalk in the end so may you make some like plummes with stones and stalkes some with leaves I suppose it should be like leaves for the Pippin is the best fruit to counterfeit any plumme 65 To make Paste of Genua Take of Quinces two pound and two pound of reaches bake them in a pot in the Oven then pulp them thorow a hair sieve dry them on a Chasingdish of coals then take two pound of sugar boil it to the height of Manus Christi and put it to your dried pulpe make it to the fashion of great water leaves put them into an Oven after the bread is drawn let it stand all night in the morning warm the Oven again and turn your Paste and put it in again after that for the space of three or four daies set a chafingdish with coals into the oven to it and when it is thorow drie box it and keep it all the year 66. To
Buglosse ibid Syrup of Calamint ibid Syrup of Scabious ibid To make Syrup of Saffron pag. 38 Syrup of Folefoot or Colts foot ibid To make syrup of Pomecitrons pag. 39 A Syrup against Melancholly humors especially where there is wind in the stomack ibid Syrup of Wormwood simple pag. 40 Sprup of Marsh mallows pag. 41 Syrup of Radishes ibid Syrup of Popies pag. 42 Hony of Rosemary flowers ibid Experiments in PHYSICK CHIRURGERY Distillations Waters and Oyles Their Vertues and Uses 1 Doctor Stevens his Water TAke a Gallon of Gascoin wine of Ginger Gallingall Cinnamon Graines Cloves Mace Nutmegs Annis-seeds Caraway-seed Coriander-seed Fennel-seed and sugar of every one a dram then take of Sack and Ale a quart apiece of Camomill Sage Mint red Roses Time Pellitory of the wal wild marjoram wilde Time Lavender Peneroyal Fennel roots Parsley roots and Setwall roots of each halfe a handfull Then beate the spice small and bruise the herbs and put them all together into the wine and so let it stand sixteene hours stirring it now and then Then distill it in a Limbeck with a soft fire and keep the first pint of the water by it selfe for it is the best and the rest by it self for it is not so good as the first The principal use of this water is against all cold diseases it preserveth youth comforteth the stomack cureth the stone of what nature soever using but two spoonfuls in seven daies It preserved Doctor Stevens ten years bed-red that he lived to ninety eight years 2 To make Cinnamon Water Of the best Cinnamon you can get take one pound bruise it wel and put it into a gallon of the best Sack and infuse it three daies and three nights and then distill it as your Aqua Coelestis 3 Angelica water Of Cardus take and drie a handfull Angelica roots three ounces of My the one drachm Nutmegs half an ounce Cinnamon Ginger of each four ounces Saffron one drachm and a half Cardomons Cubebs Gallingale and Pepper of each a quarter of an ounce Mace two drachms Grains one drachm Lignum-Aloes Spikenard Juncus-odoratus of each a drachm Sage Borage Buglosse Violets and Rosemary flowers of each halfe a handful bruise these and steep them in a pottle of Sack twelve hours and distill it as the rest 4 Aqua Mirabilis Take three pints of White wine one pint of Aqua vitae one pint of juyce of Salendine one drachm of Cardamer a drachm of Melliot flowers Cubebs a drachm of Galingale Nutmegs Cloves Mace and Ginger of each a drachm mingle all these together over night the next morning set them a stilling in a glass Limbeck The Vertues This water dissolveth swelling of the Lungs and being perished doth help comfort them it suffereth not the blood to putrifie he shall not need to be let blood that useth this water it suffereth not the heart-burning nor melancholy or flegm to have dominion it expelleth Urine and profiteth the stomack it preserveth a good colour the visage memory and youth it destroys the Palsie Take some three spoonfuls of it once or twice a week or oftner morning and evening first and last 5 Balm water Take Balm dry three ounces Thyme Penniroyal of each an ounce Cinnamon four ounces a drachm of Cardomus grains half an ounce sweet Fennel seeds an ounce Nurmegs and Ginger of each a drachm Galingale one ounce Calamus Cypress Cubebs and Pepper of each two drachms of Caper-roots half a drachm of Diptamus one drachm bruise these things and put them to a pottle of Sack and steep them 24 hours and then use it as the former waters 6. Another Balm VVater Take a gallon and a quart of Sack put to it Annis seed and Fennel seed of each one pound Liquorice scraped and bruised a quarter of a pound of Coriander seed corrected and Caraway seed of each as much Cowslip flowers clipt from the whites and Rosemary flowers wel pickt of each one pound of red Mints wilde Time of each a good handful and of Baulm 2 pound steep all these first in the Sack 4 hours in the brasse pot wherein they shall be distilled and then distil them in a Limbeck 7 A Barly water to purge the Lungs and Lights of all diseases Take halfe a pound of fair Barley a gallon of running water Liquorice half an ounce Fennel seed Violet leaves Parselie seed of each one quarter of a ounce red Roses as much of Isope and Sage dried a good quantitie of either of Harts tongue twelve leaves a quarter of a pound of Figs and as many Raisins still the Figgs and Raisins put them all into a new earthen pot with the water cold let them sceth well and then strain the clearest from it drink of this a good quantity morning and afternoon observing good diet upon it it taketh away all Agues that come of heat and all ill heat it purgeth the Lights Spleen Kidnies and Bladder 8 A Water for a sore Mouth Take of Sage Rosemary and Woodbine leaves a like quantity viz. a handful and half of either boyl them in a quart of running water with as much of the best Allom as an Egg and let them boil to a pint then put in a pint of white Wine and let them boil again and so soon as it boileth take it off the fire and let it cool and then put it up in a glass and therewith wash your mouth morning evening and at night and other times as couse requires till it be well 9 Another for the same use White wine and fair water of each a quart wine Vinegar a pint red Sage a good quantity Mercury two penniworth Roch Allom half an ounce Rosemary an handfull Woodbine leaves somewhat more and 3 spoonfulls of Honey seeth them together and wash your mouth therewith 10 Rosa solis Take of Liquorice 8 ounces Annise-seeds Carraway of each an ounce Raisins stoned Dates of each three ounces Nutmegs Cinnamon Ginger and Mace of each half an ounce Galingale a quarter of an ounce Cubebs a drachm Figs two ounces Sugar four ounces bruise these and distill it with a gallon of Aqua vitae as the rest But when it is distilled you must colour it with the herb Rosa solis or else Alkanet root 11 Wormwood water Take of Wormwood two ounces and a half Sage Bittony and Rue of each half a handful Rosemary tops a handful Cinamon 3 ounces Nutmegs half an ounce Cloves and Mace of each half a drachm Ginger one ounce Galingale Cubebs and Spikenard of each a drachm and a half of Scordium half an handful bruise these and put them into a pottle of Sack and a pint of Aqua vitae and steep them 24 hours and distil them as the rest 12 Aqua Fortis Take of Vitriol prepared as for oyl of Vitriol two pound Salt Peter purged one pound beat them together and put them in a Retort well luted place it in a furnace with a large receiver and giving fire to it
c. 38 Oyl of Sage Take the Sage and boil it in Oyl of Olives till it be thick and greene then straine the Oyl from the Sage and reserve it 39 Oleum Laureum Take Bay-leaves grinde them well and boil them in Oyl of Olives til it be green then strain it and cool it c. This is for coldness in the Lims Palsies and such mortifications c. 40 Oyl of Tobacco Take the Green leaves of Tobacco cut them small and put them into a glasse or gallipot wel stopped then fil it up with Sallet oyl set it a good while in hot water or in the Sun fourtie daies and you shall find it a precious Balme 41 Oyl of Roses Take Sallet Oyl and put it into an earthen pot then take Rose leaves clip off all the white and bruise them a little and put them into the oyl and then stop the pot close with paste and set it into a boiling pot of water and let it boil one houre then let it stand all one night upon hot Embers the next day take the oyl and straine it from the Rose leaves into a glasse and put therein some fresh rose leaves clipt as before stop it and set it in the Sun every day for a fortnight or three weeks 42 Oyl of Creame Take Creame and seeth it softly upon some embers and it will become an Oyle this wil cure the gout in a hauks leg 43 Oyl of Swallows Take two dozen or twentie Swallows out of the nest a good handful of Rosemary as much Lavender cotton and as much Strawberry leaves strings and all stamp all these together and fry them altogether in May Butter or rather sallet Oyle til the rawnesse be gone then put it in an earthen pot fast stopped nine days and then fry it again wring it thorow a cloth and keep it in a glasse or gallipot and being warmed annoint the place grieved there with it is good for all Aches and for the shrinking of Sinews 44 Oyl of Roses Take a pint of good Sallet oyl or more as you please then take as much red Rose leaves the white clipt off three quarters of a pint put them into a stone pot stop it close with paste and set it so long in a greater pot of boiling water till the strength of the Roses be gone into the Oyl then wring the Roses thorow a Canvas cloth till they be drie then put in new stop them boil strain and change them thus four or five times til you think it strongenough of the Roses then put it up for your use This is the best Pattern for these Oyles 45 The use of Oyl of Violets Oyl of Voilets Camomile Lillies Elder-flowers Cowslips Rue Wormwood and Mint are made after the same sort Oyl of Violets if it be rubbed about the Temples of the head doth remove the extream heat asswageth the head-ach provoketh sleep and moisteneth the Braine it is good against melancholy dulnesse and heavinesse of the Spirits and against swellings and sores that be over hot 46 The use of the oyl of Camomil Oyl of Camomil is good in glisters for the Agues that come of costive stoppings it asswageth all paine and Ach it cureth wearied and bruised parts it loosneth and softneth hard and swoln parts and openeth all which is stopped 47 The use of oyl of Lillies Oyle of Lillies is good to supple mollifie and stretch sinnews that be shrunk it is good to annoint the sides and veines in the fits of the stone 48 The use of the Oyl of Elder-flowers Oil of Elder flowers is good for the hardness and paines of the liver and spleene if the sides be therewith annointed But you must not come neer the bottome of the bellie where the bladder lies nor the hollow of the stomack It is very good to apply to green wounds with some lint dipped in it for it cooleth and heal eth them and also festring sores 49 Oyle of Cowslips Oyle of Cowslips if the nape of the neck be anointed with it is good for the Palsie it comforteth the sinnews the heart and head 50 The use of the Oyl of Rue Oyle of Rue is good to be used in Olisters against the Collick and Stone It is good for the Kings Evill or any swellings in the chroat it doth warme and dissolve cold humors in any joint it provoketh Vrine being annointed about the region of the Bladder it is good to annoint the Spleene for the stopping of it 51 The use of the Oyl of Wormwood Oyle of Wormwood is good for strains and bruises and to comfort the stomack It is made of the green herb as are the Oyles of Camomile Rue and Mint 52 The use of the Oyle of Mint Oyle of Mint comforteth the stomack overlaid and weakned with casting it doth drive back milk and dry up womens brests and doth keepe them from being sore being therewith annointed 53 To make the Oyle of Salerne Take Southernwood Wormwood Lavender tender Crops Rose leaves Camomile Saint Johns Wort red Sage Rosemary tops of each one handfull cut them somewhat smal as it were about an Inch long and bruise them a little then put to them a pint of the best Aqua vita and a pottle of the best Sallet-Oyl you can get boyl them an hour and half upon a soft fire keeping them from burning with continual stirring then strain it thorow a linnen cloth and when it is cold put it up in a glasse and keep it for all cold infirmities When you use it warme the Oyl a little and warme your hand against a Chafingdish of coales and annoint the place pained therewith 54 How to compose the Oyl of Excester Take one pound and a halfe of the Flowers of Cowslips and steep them in three pints of the best Candy oyl and let them so stand three weeks or a month and then take of Calamint Saint Johns-wort Sage Egremony Sothernwood Penneroyal Wormwood Lavender Parietarie Rosemary Camomile Pellitory of Spain Bay-leaves Scabious of each a handful beat them in a stone Mortar as smal as you can then strain the Cowslip flowers from the Oyle and stamp them among the other herbs as smal as you can and put them altogether in aquart of white wine and let them stand therein twenty foure hours then put the Oyl to them and boil them upon a soft fire til they be so incorporate together that it is all become oyl then letting it cool a little while strain it into some earthen pan there keep it till it be cold and then put it up in some glass or gally-pot 55 Oyl of Amber Take of yellow Amber one part burnt flints or powder of tiles two parts distil them in a Retort in sand keepe the white cleare oyl which comes out first by it selfe then distill it on till all come out keep both oyles severally and rectifie them with water gather the salt of Amber which sticks to the neck of the retort and being purged by solution filtration
and coagulation according to art keep it for use 56 How to make an excellent Oyl of Hypericon Take flowers leaves and seeds of Hypericon as much as you list beat them together and infuse them in white-wine that they may be covered therewith and set them in the sun for ten dayes then put thereto so much oyl of Olives as all the rest doth weigh and let it stand ten daies more in the Sun But look you weigh the oyl to know how much it is then put thereto for every pound of oyl two ounces of Turpentine and one drachm of Saffron and of Nutmegs and Cloves of each halfe an ounce of Mirrhe and Rosin of each an ounce and of the root of Briony two ounces put them all in a vessel of glasse and mix them wel together and then set them in a vessel of hot water and set thereto an head of glasse and a Receiver well shut and boil it so long untill no more will distil from it which will be about twenty four hours then take it out and straine it whilst it is hot and keep it in a vessel of glasse And when you use it first heat it well and apply it upon a wound without using any tent at all This is excellent for a green wound especially if there be veins sinnews or bones offended or cut It keepeth wounds from putrefaction it cleanseth them and easeth pain and doth incarnate and skin them It helpeth bruises pains aches or swellings in any part and is wonderfull against venome or poyson 57 Oyl of St. Johns Wort. Take a quart of Sallad oyl put thereto a quart of the flowers of St. Johns wort wel picked let them lie therein all the year till the seeds be ripe the glasse must be kept warme either in the Sun or in water all the Summer until the seeds be ripe then put in a quart of St. Johns wort seeds whole and so let it stand twelve hours then you must seeth the oyl eight hours the glasse being kept open and the water in the pot full as high as the oyl is of height in the glasse then when it is cold strain it that the seeds may not remaine in the oyl and then put up the oyle for your use 58 Oyl of yolks of Eggs. Boil the yolks till they be hard and bruise them with your hands or with a pestle and mortar heat them in an earthen vessel glazed untill they begin to froth stirring them diligently that they burn not being hot put them in a linnen bag and sprinkle them with aromatick wine and press out the oyl according to art 59 To make oyl of Mandrakes Take of common oyl two pound juyce of Mandrake Apples or for want of them of the leaves four ounces juyce of white Henbane two ounces juyce of black Poppie heads three ounces juyce of Violets and tender hemlock of each one ounce Set them all in the sun and after the tenth day boil them to the consumption of the juyce then put in Opium finely beaten and Styrax Calamltis dissolved in a little Turpentine of each halfe an ounce 60 Oyl of Musk how made Take two Nutmegs Musk one drachm Indian leafe or Mace Spkenard Costus Mastick of each six drachms Styrax Calamitis Cassia lignea Mirth Saffron Cloves Cinnamon Carpobalsamum or Cubebs Bdelium of each two drachms pure oyl three pound Wine three ounces brutle them as you ought to do mix them and let them boil easily til the wine be consumed the Musk being mixed according to art after it is strained 61 How to make oyl of Snakes and Adders Take Snakes or Adders when they are fat which will be in June or July cut off their heads and take off their skins and unbowel them and put them into a glasse gourd and pour out so much of the pure spirit of wine wel rectified that it may cover them four or five fingers breadth stop the glasse wel and set it in Balneo till all their substance be turned into an oyl which keep well stopt for your use This oyl doth wonderfull cures in recovering hearing in those that be deaf if a few drops thereof be put warme into the eares It 's reported that some have beene cured that were borne deafe by using this oyle 62 An oyntment for a Rupture Take of Sanicle two handfuls of Adders-tongue Doves foot and shepherds purse of each as much of Limaria one handful chop them somewhat smal and boile them in Deers suet until the herbs be crumbly and waxe dry 63 Flos Unguentorum Take Rosin Feroline Virgin Waxe of each halfe a pound melt all these together and put into them one quarter of a pound of Rosemary tops beaten small put then to them all together a pottle of white wine let them boil wel together then strain them through a course linnen cloth into a pot or pan and when it is cold put the wine from it as much as wil and and melt the medicine again and put therein two ounces of Camphire Venice Turpentine one quarter of a pound Sallet oyl half a pint let it boile a little and put it up in some gally-pot for your use It is good for new or old wounds for sinnews shrunke started or sprung to draw out thorns or broken bones healeth Biles all Aches of the reines and backe swelling of the members and the emerauds 64 Unguentum Populionis commonly called Pompillion Take a gallon of Bores grease as much of Popple buds when they first put out and a handfull of Smallage stampe the herbes and the Bores grease together put them togeher in an earthen pot well stopped and set it in an horse dung-hill fourteen daies together then boil it over the fire about a quarter of an hour keeping it still with stirring when you are ready to take it off the fire put thereto halfe a pint of the best Sallet or Olive oyl and stir them wel together then let them boil a little and strain it into an earthen pot which being close covered wil keep good seven or eight years 65 Doctor Lewins Unguentum Rosatum good for the heat in the Back Take a certain quantity of Barrows grease of oyl of sweet Almonds and Rosewater either red or damaske of each a like quantity but of neither so much as of the Hogs grease beat them together to an oyntment put it in some gally pot and when you would use it heat it and therewith annoint the Back and Reins 66Vnguentum Sanatinum Take of Turpentine one pound Wax six ounces oyl of Camomile halfe a pint put all together in a pan and put to it a handfull of Camomile bruised or cut very small boile them upon a soft fire till they be wel melted and no more then take it from the fire and strain it into a clean pan and so let it cool all night and in the morning put it up for your use This Ointment is good for any cut wound or breaking of the flesh it eateth
away dead flesh and ranklings and doth heal again quickly 67 Ointment of red Lead Take of oyl of Roses a pound and a half red lead three ounces Litharge two ounces Ceruss one ounce and half Tutty three drams Camphire two drachms Wax an ounce and a half make it into an ointment according to art in a pestle and morter made of lead 68 A bitter Ointment Take of oil of Rue Savin Mints Wormwood bitter Almonds of each an ounce and a half juyce of Peach flowers and leaves and VVormwood of each half an ounce powder of Rue Mints Century the less Gentian Tormentil of each one drachm the seeds of Colworts the pulp of Colocynthis of each two drachms Aloes Hepatick three drachms Meal of Lupines half an ounce Myrrh washed in grasse water a drachm and half Buls gall an ounce and a half with a sufficient quantity of juyce of Lemons and an ounce and a half of VVax make it into an Ointment according to art 69 Apectoral Ointment Take of fresh Butter washed in Violet water six ounces oyle of sweet Almonds four ounces oyle of Cammomile and Violets white Wax of each three ounces Hens and Ducks grease of each two ounces Orris roots two drachms Saffron half a drachm the two last being finely powdered the rest melted and often washed in Barly or Hysop water make an ointment of them according to art 70 An Ointment for an Ach to be made at any time of the year and is approved good and hath helped old pains griefs and aches Take Steers gall Sallet oyle and Aqua vitae of each five spoonfuls boil them together a little and therewith annoint the place pained by the fire and lay a warm cloth on it 71 An Oyntment for the Sciatica Roast a handful or two of Onions and take Neatsfoot oyle and Aqua-vitae of each a pint stamp or rather boil all these together to an oyle or ointment and strain it into a Gallipot and therewith annoint the place grieved as hot as you can endure it morning and evening 72 An Ointment for any wound or sone Take two pound of Sheeps suet or rather Deers suet a pint of Candy oyle a quarter of a pound of the newest and best Bee-wax melt them all together stirring them well and put to them one ounce of oyle of Spike and half an ounce of the Goldsmiths Boras then heating them again and stirring them all together put it up in a Gallipot and keep it close stopped till you have cause to use it This is an approved ointment to cure any wounds or sores new or old 73 A Purge to drive out the French Pox before you use the Ointment Take half a pint of good Aqua vitae one ounce of Treacle of Gene one quarter of an ounce of Sperma caeti boil all these together on a soft fire half a quarter of an hour and let the Patient drink this as warm as he can and lie down in his bed and sweat and if any of the disease be in his body this will bring it forth and bring him to an easie loosnesse This is thought the best and furest of all other Cures for this infirmity 74 The Ointment for the French Pox Take Barrows grease well dryed from the filmes beat it in a Morter till it be small and fine put thereto of Lethargy one ounce of salt Peter two ounces both in fine powder of Salgemme one ounce of Mastick in sine powder two ounces of Olibanum in powder one ounce of oyle of Spike one ounce oyle of Pulliolum one ounce of Turpentine one quarter of a pound beat all these together into a perfect Ointment and therewith annoint these places 75 What places to annoint for the French Pox Viz. The principal bone in the nape of the neck w th out the shoulder places taking heed it come not neer the Channel bone for then it will make the throat swell else not the elbows on both sides the Hip-bones the Share the knees the Hams and the Ankles If the Patient have no Ach annoint not these places but onely the Sores till they be whole If there be any Knobs lying in the flesh as many have annoint them often and lay Lint upon them and brown paper upon the Lint and keep the Patient close out of the air and this used will make him whole in ten dayes by the grace of God 76 Another purge to heal the French Pox without Ointment Take a great handful of Carduus Benedictus of unset Leeks leaves and all if they be great six if small 10 cut these herbs small and put them in an earthen pan and with a quart of small Ale or white Wine and one ounce of Coloquinrida boyl them to half a pint of liquor then strain out the liquor and keep it in a glass and two or three days before you set the Patient to sweat if his body be of a strong constistitution let him drink half of it if he be weak a third part thereof taking care that the Sign and day be good to purge in 77 An Ointment to kill the Worms in little children Take oyle of Wormwood oyle of Savine and the powder of Aloe Cicatrina finely beaten mix them together warm them and annoint the belly therewith morning and evening and this will kill the belly worms for stomack worms annoint the stomack with oyle of Wormwood and the belly with oyle of sweet Almonds You must not use any Savine in medicines for Maiden children but in stead of oyle of Savine take as much of an Oxes Gall. 78 For the worms Drink Mares milk as hot as you can have it from the Mare in the morning fasting 79 An excellent good Medicine or Salve for any Ach coming of cold easie to be made by any Country good houswife Take of good Neatsfoot Oyle Honey and Waxe a like quantity boil them well together Then put to them a quarter so much of Aqua vitae as was of each of the other and then setting it on the fire boil it till they be well incorporated together then spread it upon a piece of thin leather or thick linnen cloth and so apply it to the place pained 80 For a pain or Ach in the Back Take Nepe Archangel Parsly and Clary of each half a handful wash them clean cut them small and fry them with a little sweet Butter then take the yolks of three or four Eggs beat them well together and put them to the Eggs fry them altogether and eat them fasting every morning with some Sugar to take away the unsavoriness of the herbs Some use to take onely Clary leaves and Parsly washed not cut or Clary leaves alone and pouring the yolks of the Eggs upon them so fry them and eat them 80 A Searcloth for all Aches Take Rosen one pound Perrosen a quarter of a pound as much Mastick Dcers Suet the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two dachms boil all these together
in oyle of Camomile and keep it for your use 81 An excellent Ointment for any Bruise or Ache. Take two pound of May Butter purified pour it out from the dregs and put in it of Broom flowers and Elder flowers of each a good handful so clean picked that you use nothing but the leaves mix them altogether in a stone pot and boil them seven or eight hours in a Kettle of water being covered with a board and kept down with weights keeping the Kettle always full of water with the help of another Kettle of boyling water ready to fill up the first as it wasteth and when it waxeth somewhat cool but not cold strain the ointment from the herbs into a Gallipot and keep it for your use 82 The cure of grievous pains and aches in the Body A dose of Aromatico Leonardo and the application of Emplastrum foetidum is an approved cure for grievous pains and aches in the knees shoulders or other parts 83 Aches coming by the Pox healed Purge twice or thrice with the said Aromatico Leonardo then take for four or five dayes together half a drachm of the extract of Hermodactiles with white wine then to the articular parts grieved apply Emplastrum foetidum This hath in short time cured one of a dark melancholy complexion who was given over for incurable 84 Back weak or diseased to strengthen c. Take the pith of an Oxes back wash it in Wine or Ale and beating it very small strain it through a course cloth and make a caudle of it with Muskadine or strong Ale boil therein a few Dates sliced and the stones taken out and drink it first and last as warm as you can walking well but temperatly after it Toasted Dates often eaten are very good for the same 85 To take the Ague out of any place Take Vervine and black Hemlock of each an handful boil them in a pint of fresh Butter til they be soft and begin to parch againe Then straine the Butter from the herbs and put it into a gallipot and two or three times a day annoint the place grieved with a spoonful or two thereof Probat 86 For the Ague in children or women with child Take Venice Turpentine spread it on the rough side of a piece of thin leather two fingers breadth and strow thereon the powder of frankincense finely beaten and upon it some Nutmegs grated Binde this upon the wrests an hour before the fit comes and renew it still till the fit be gone 87 An easie and approved Medicine for a quartaine Ague Take a white flint stone for it will best endure the fire without breaking burne it in the fire till it be red hot then quench it in or dinary Beere and let the Patient drink of it a little before the fit cometh and likewise in the fit Let this be done three or four severall daies at the time when the fit is expected A woman by this onely medicine did cure divers of quartain Agues when long and much Physick could not prevaile 88 An Almond milk to cool and induce sleep Take sweet Almonds blanched five pound beat them in a stone mortar by sprinkling them now and then with a little barley-water at last put a quart of barley water to them and four ounces of fine sugar then strain it adding two ounces of Rosewater This may be drawn out with chicken broth and sweetned with Sugar Candy in stead of other sugar 89 For an Andcome Put half a dozen knots of a young oak into a sire pan and burn them to a red coal and take Bores grease and fine suet and two or three corns of salt and stampe them very fine and so make a plaister of it and if it do draw and beal too fast lay lime underneath the salve dresse it twice a day in winter and thrice in summer 90 Liquid Amber and its medcin al vertues Take liquid amber and distil it in a retort and there from will come a red oyl This oyl is used against all indispositions of cold and moisture or wind The same healeth scabs and is good for wounds If you annoint the stomack therewith it will exceedingly comfort the same for it is a thing incorrupptible and like unto Balsamum 91 A most Soveraign Balsam for several diseases Take five pints of Sallet oyl one pound of Venice Turpentine half a pound of Virgins Waxe fix ounces of red sanders halfe a pint of Damaske Rosewater First put your oyl with six spoonfuls of Rosewater into a clean skillet or new pipkin and let it boile a quarter of an hour wash the Turpentine with the rest of the Rose water pare the wax clean and cut it into thin slices and put it into another clean skillet or new pipkin with the Turpentine Let them be wel melted and mixed together then pour the water from the oyl if you can see any and put it into the Wax and Turpentine and let them boyl upon a gentle fire a dozen walms Then take it off and put in the sanders by two ounces at a time mingling and stirring it wel then let it boil a dozen walms more stir it to avoid burning then strain it into a bason fil it into gallipots 92 For a sudden bleeding at the nose Burn an Egg shel in the fire till it be as black as a Cole then beat it to a fine powder and let the party snuffe it up into his nostrils 93 A remedie for the spitting of blood occasioned by the breach of some vein in the brest Take Mice dung beaten to powder as much as will lie upon a groat and put it into halfe a glasse ful of juice of Plantane with a little sugar and so give the Patient thereof to drink morning and evening continuing the same he shall be sound 94 To stop bleeding of a wound Take Vervine dried and made into powder and put it in the wound and it wil leave bleeding Burne also the sole of an old hose and put in the Ashes into a wound and it wil leave bleeding 95 To stop inward bleeding Drinke the juyce of Neepe and it will help you 96 A medicine for those that are given to bleeding Make a Posset take off the curd and take liver-wort and beat it and put the juyce thereof into the Posset-drink and drink it morning and evening warme 97 To stanch bleeding at the nose Take Bolearmanack and the white of an egge and vinegar and beat them together and make plaisters thereof and lay them to your temples 98 To heal the Cut or sore Brest of a Woman Take Buglosse and Yarrow of each two handfuls stampe them and strain them with the third part of a pint of good Ale then stamp the herbs againe and strain them with an other third part of a pint of good Ale then stampe and straine them again the third time and you shall have neer a quart of the Ale keep this in a glasse close stopped and let the
patient drink of it first in the morning and last in the evening three spoonfuls at a time but if you make this for a sore brest if the brest be broken take three handfulls of Yarrow 99 A Medicine to breake and heal sore brests of Woman used by Midwives and other skilful women in London Boile Oatmeale of the smâ—llest you can get and red Sage together in running or Conduit water till it be thick enough to make a Plaister and then put into it a fit proportion of hony and letting it boil a little together take it off the fire and while it is yet boiling hot put thereto so much of the best Venice Turpentine as will make it thick enough to spread then spreading it on some soft leather or a good thick linnen cloth apply it to the brest and it will first break the sore and after that being continued will also heal it up 100 To dry up a womans Brest Take of oyl of Linseed and English hony of each a penny worth white wax half a penny worth and half a quarter of a pint of sweet Butter boyle all these to a plaister and lay it on the brest Master Buxton Colchester 101 For a stinking Breath Take Rosemary leaves with the blossomes if you can get them and seeth them in white-wine with a little myrhe and Cinnamon and you shall finde a marvellous affect if you use it often in your mouth 102 A Gargle for an unsavory breath Take Rosewater Mirtle water Orange flower water of each two ounces Musk three grains salt a little more Musk and Ambergreece you may put in for greater persons 103 For the Canker in a womans Brest Take Goose dung and Cellydony stamp them well together and lay it plaister-wise to the sore it will cleanse the Canker kill the worme and heale the sort 104 For the Canker in the mouth Take the juyce of Plantanc vinegar and Rosewater of each a like quantity mingle them together and wash the mouth often with them 105 Of the Catarrhe or Rbume in the bead The Catarrhe is a moist vapour which assaulteth the head and afterwards falleth down again into the stomack where it ingrosseth and corrupieth This moisture hath its beginning of the moisture of the lungs and until the lungs be discharged thereof the Catarrbe wil continue in its force It is predominant more in flegmatick then other constitutions Such as are troubled with it are not long liv'd because their lungs consume by little and little and thereupon they are troubled with the Ptisick and consequently perish if not quickly relieved See a rare secret to cure the same Take Pulmonaria and Sena that is fresh and new infuse them in wine and water over a gentle fire till the wine have drawn out the vertue then strain it and put thereto some Quintessence Leonardo and keep it close in a galffe Let the Patient drinke every morning three ounces lukewarme for twenty daies together let him eat good nourishing meats for they agree wel with this disease If the patient be not too far spent you shal see your oure perform'd in a short time In the mean time if the patient be weak let him take new laid Egges and good white-wine if the humidity be perceived not to be quite expelled and evacuated then give him Aromatico Leonardo afterward comfort him again with Restoratives and Cordials to make him strong and no doubt by the help of God he shal be cured 106 For young children that are weak in their limms and can neither go nor stand Take Sage sweet Marjorome of each a like quantity beat them very well together and strain out the juyce and put it into a double Vial glass fill the glasse as full as it can hold then stop it with paste very close and cover it with thick paste all over and then set it in an Oven and there let it stand so long as a great loaf requires time to be throughly baked then take it out and let it be cold then break the paste round about it and if the juyce be grown thick break the glasse and put it into a gallipot and keep it When you will use it take the quantity of two spoonfuls at a time and as much marrow of an Ox leg melt them together and mingle them well and both morning and evening annoint therewith as warm as can he endured the tender parts of the childs thighs and legs and knees chafing them well with your warm hands and so in a short time through Gods blessing it will be able to stand and go Successfully proved 107 For breaking out of childrens heads Take of White wine and sweet Butter a like quantity boil them together till it come to a salve and so annoint the head therewith 108 A medicine for the swelling of a childs Cods Bray red Rose leaves and boil them in red wine an hour then wet a cloth in it and lay it to the childs Navel as hot as can be endured 109 To heal children of the Lunatick disease This disease happeneth to children by reason of a worme with two heads which breedeth in their bodies which coming to the heart causeth such a passion in the child that of times it kils them The remedie whereof is this Dry the tender stalks of a Wilding tree in the shadow then stamp them wel and fift them and take of the said powder and roots of Gentian myrth and long Pyome of each a quarter of an ounce all these well beaten to powder you must put in a dish or some other vessel and moisten them with a little water then take of it with your two fingers and wet the lips and mouth of the child Do this three or four times and you shall see the worm come forth dead with the excrements 110 For a Consumption Taste Ash Keyes so soone as they looke withered set them into an oven the bread being drawn in a pewter or rather an earthen dish and being so dried pill off the outside and reserving the inner part of the seed or Keies beat them to fine powder and either mixe it with good English Honey and so eat of it first and last morning and evening a pretty deal of it at once upon the point of a knife or else drinke of the powder in some posset Ale or thin broth Mares milk drunk also warm morning and evening is a soveraign Medicine for it 111 To make a China Broth for a Consumption Of China root thin sliced take two ounces keep it in fair water twenty four hours letting it stand warm all the time being close covered in an earthen pipkin or iron pot then put to it a good Cockrel or two Chickens clean dressed and scum it well then put in five leaved grass Maiden-hair Harts-tongue of each half a handfull Dates twenty sliced two or three Mace and the bottome of a manchet let all these stew together untill not above one quart remains then strain it and take all
the flesh and sweet bones beat them in a stone morter and strain out all the juyce with the broth then sweeten it with two ounces of white sugar candy in powder and take thereof half a pint at once early in the morning warm and sleep after it if you can and two hours before supper at your pleasure when you steep the root slice two drachms of white Sanders and as much red and let them boil in the broth 112 A Broth for a Consumption Take a course Pullet and sow up the belly and an ounce of the conserves of red Roses Borage and Bugloss flowers of each of them half an ounce Pine apple kernels and Pistaties of each half an ounce bruised in a mortar two drachms of Amber powder all mixed together and put in the belly then boil it in three quarts of water with Egrimony Endive and Succory of each a handful Sparrow grass roots Fennel roots Caper-roots and an handful of Raisins of the Sun stoned when it is almost boiled take out the Pullet and beat it in a stone morter then put it into the liquor again and give it three or four walms more then strain it and put to it a little red Rosewater and half a pint of white Wine and so drink it in a morning and sleep after it 113 An excellent confortative for the Stomack helping digestion warming the brain and drying the Rheumes Take two ounces of good old conserve of red Roses of chosen Mithridate two drachms mingle them well together and eat thereof to bedward the quantity of a Hasel nut This doth expel all windiness of the stomack expelleth raw humours and venemous vapours causeth good digestion dryeth the Rheum strengtheneth the memory and sight 114 For the Corns on the feet or toes First pare away the corns then take a black snail and bruise it and put a drop or two of the juyce thereof into the place grieved and put thereto a little powder of Sandphire and it will take away the corn very speedily 115 A Cordial for the Sea Take of Syrup of Clove Gilly-flowers Mr. Mounifords water and Cinnamon water of each an ounce Confectio Alcharmis one drachm Borage water an ounce and half the like of Mint-water temper all these together in a Cordial and take a spoonfull at a time when you are at Sea 116 For the Ptisick and dry Cough Take the lungs of a Fox beat them to powder take of Liquorice and Sugar-Candy a good quantity a small quantity of Cummin mix all these well together and put them in a bladder and eat of it as often as you think good in the day 117 An excelient medicine for the Cough of the Lungs Take Fennel and Angelica of each one handfull the leaves in Summer roots in winter sliced figgs twelve but if the body be bound twenty at least greene Liquorice if you can two or three good stickes scraped and sliced Annis-seeds cleaved and bruised two good spoonefuls two or three Parsely roots scraped and the pith taken out and twenty leaves of Folefoot boil all these in three pints of Hysop water to a pint and half then strain it out into a glasse putting as much white Sugar Candie to it as will sweeten it Drink hereof being warmed five spoonfulls at a time first in the morning and last in the evening taking heed that you eat nor drink any thing two hours before or after continue this till it be all done 118 A Medicine for the chin-Cough for a child First take Bores grease and warm the soles of the feet at the fire then chafe them with it and go to bed and keep them warm by lapping clothes about them 119 A Diet drink to clear and temper the blood Take Scurvy grass half a peck Brooklime Watercresses Acrimony Maiden-hair Liverwort Borage Bugloss Betony Sage sweet-Marjoram Sea-wormwood tops of green Hops Fumitory of each a good handfull I very Hartshorn and yellow Sanders of each one ounce red Dock roots two ounces Parsely Fennel Asparagus roots of each an ounce Raifins half a pound boil these very well in a gallon of Beer then stamp and strain them and put it into three gallons more of Beer to work together 120 A Diet drink to open and temper the Liver Take the roots of Fennel Parsly Dock Coroch Kneeholm of each half a good handful the leaves of Endive Bugloss Fumitory Harts-tongue Agrimony garden Wormwood Cetrach of each a good handful the bark of the roots of Capers half an ounce boil these in a convenient quantity of Whey till a third part be spent then clarifie the same Hereof drink in the morning fasting at the least half a pound at a time 121 A Diet drink for a Canker in the mouth First get a Diet pot of the common sort put into it half a pound of Liquorice scraped and bruised half a pound of Annise-seeds bruised twelve ounces of Lignum vitae bought at the Turners and an ounce of the bark of the same wood from the Apothecaries half a pound of Raisins of the Sun stoned an handful of Seabious two ounces of Solyprilla a quantity of white Wine and an ounce of China then fill up your pot with fair water saving a pint then cover your pot with his cover and close it round about the brim with paste then set it on a gentle fire of coals and let it boil three hours till the fourth part be consumed Then put the clearest in bottles and every morning and night drink a good draught for fourteen daies together If you put a little of the wood into the fire and there fry out of it somewhat like oyl be sure it is good 122 To cure the Dropsie be it hot or cold Take of the tops of Red Mint of Archangel or blind nettles and red Sage of either of them ten or twelve stamp them all together and straine the juyce of them into some stale Ale so much as will serve to drink morning and evening do the like every day for nine or ten daies together and God willing it will do away your disease 123 A medicince that hath recovered some from the Dropsie whom the Physicians have given over Take greene Broome and burn it in some clean place that you may save the Ashes of it take some ten or twelve spoonfuls of the same Ashes and boile them in a pint of White wine till the vertue of it be in the wine then coole it and draine the wine from the dregs and make three draughts of the wine and drink one fasting in the morning another at three in the afternoone another last at night neer going to bed continue this and by Gods grace it wil cure you 124 To open obstructions of the Liver and to preserve from the dropsie Take every day half a drachm of fine Rubarb thin sliced with a spconful of Currans steeped and washed in white wine two houres then chop them finely with the Rubarb and eat them fasting nine mornings together at
A Medicine for the falling down of the Matrice to the bearing place ibid Another to be laid to the Navel and to the back right against the Navel for the same use pag. 151 Immoderate flux menstrual suppressed or stayed ib For a woman that hath too much of the flowers pag. 152 To stop the whites in women ibid Another for the same ibid To make Pomatum ibid Magno Liquore which is of great vertue pag. 154 How to compound Aromatico Leonardo with its vertues pag. 156 Caustick pag. 157 A Magistrall Cerot against the white Scal. ibid Pillole Magistrale which is good against any infirmties pag. 159 To make a Quintessence of marvellous vertue pag. 160 Quinta essentia solutiva which is of Marvelous operation in divers matters pag. 161 Syrupo Solutivo or the soluble Syrup with the order how to make and use it pag. 162 Sirrupo Magistrale Leonardo which serveth against an infinite number of diseases and is a rare medicine pag. 164 To make artificiall Balm and the vertues thereof pag. 165 Vegetable syrup which is miraculous and divine pag. 166 Unguento Magno Leonardo pag. 167 Experiments in Cookery and Houswifery Sallets or Sawce 1 A Lemmon Sallet TAke Lemmons rub them upon a grate to make their rinds smooth cut them in halfes take out the meat of them and boil them in fair water a good while changing the water once or twice in the boiling to take away the bitternesse of them when they are tender take them out and scrape away all the meat if any be left very clean then cut them as thin as you can to make them hold in a long string or in reasonable short pieces and lay them in your glass and boiling some of the best white-wine vinegar with sugar to a reasonable thin syrup pour it upon them into your glasse and keep them for your use 2 To keep Clove Gilliflowers For Sallets Take the fairest Clove Gilliflowers clip off the whites from them put them into a wide mouth'd glass and strew a good deal of sugar finely beaten among them then put as much wine vinegar to them as wil throughly wet them tie them up close and set them in the Sun 3. To pickle Oysters Take a peck of the greatest Oysters open them and put the liquor that comes from them saved by it self to as much white wine boil it with a pound of Pepper bruised two or three spoonfuls of large Mace and a handful of Salt til the liquor begin to waste away then put in your Oysters and plump them and set them off the fire til they be cold and so put them up in little barrels very close 4 To pickle Quinces Boil your Quinces that you intend to keep whole and unpared in fair water til they be soft but not too violently for fear you breake them when they are soft take them out and boil some Quinces pared quartered and cored and the parings of the Quinces with them in the same liquor to make it strong and when they have boiled a good time enough to make the liquor of sufficient strength take out the quartered Quinces and parings and put the liquor into a pot big enough to receive all the Quinces both whole and quartered and put them into it when the liquor is through cold and so keep them for your use close covered 5 To keep Goosberries Take a handful or two of the worser of your Goosberries cut off their stalks and heads and boil them all to pieces in a pottle of water putting into the boiling thereof halfe a quarterne of sugar then take the liquor strain it thorow a hair strainer and while it cooleth cut off the stalks and heads of the fairest Goosberries being very careful you cut not the skin of them above or below put them into a Gallipot and pour the liquor in after them 6 Purslane must be used as you do the Goosberries 7 How to keep Cucumbers raw Take a Kettle big enough for your use half ful of water make it brackish with salt boil therein ten or twenty Cucumbers cut in halves then take the raw Cucumbers being somewhat little and put them into the Vessel wherein you wil keep them and when your liquor is cold strain so much of it into them as may keep the Cucumbers alwaies covered 8 To keep boiled Cucumbers Take a Kettle of water put salt to it boil it wel then take your raw Cucumbers put them into it and keep them with running up and down very softly til they be as it were perboyled then take them out and lay them aside til they be cold then put them up in the vessel you wil keep them in and when the liquor is cold strain it into them til they be all covered 9 To pickle Cucumbers to keep all the year Pare a good quantity of the rinds of Cucumbers and boil them in a quart of running water and a pint of wine vinegar with a handful of Salt til they be soft then letting them stand til the liquor be quite cold pour out the liquor from the rinds into some little barrel carthen pot or other vessel that may be close stopped and put as many of the youngest Cucumbers you can gather therein as the liquor wil cover and so keep them close covered that no wind come to them to use all the year till you have new If your Cucumbers be great 't is best to boil them in the liquor til they be soft 10 To keep Cowslips for Sallets Take a quart of white wine vinegar and half a quarter of a pound of fine beaten sugar and mix them together then take your Cowslips pul them out of the pods and cut off the green knob at the lower ends put them into that pot or glasse wherein you mind to keep them and wel shaking the vinegar and sugar together in the glasse wherein they were before poure it upon the Cowslips and so stirring them morning and evening to make them settle for three weeks keep them for your use 11 Violets Buglosse Borage Rosemary Marigolds Fennel These are all to be used as you do your Cowslips onely of Fennel you must take the seeds when they are new put out of the pod 12 To keep Broom flowers for Sallets Gather so many buds in one day if you can as you mean to keep then take your pot and lay first a lay of white salt in the bottome of it and then a lay of Buds or flowers then another of white salt and so another of Flowers till you have filled your vessel so full as you can thrust them down let them stand one day and if they shrink down fil them up with flowers and after fil it up with Verjuyce and lay a good deal of salt upon the top of it and stop it up close 13 To keep Barberies to garnish your meat c. Take the worst of them and boil them in fair water and strain the liquor from them and while the
Sinnews of a Cowes heel the flesh and fat cut away slice them as thin as you can and boil them in milk warm from the Cow till it be stiff enough to cut which you shall try with a spoon then strain it thorow a cloth and sweeten it with sugar and a spoonful or two of Rose water then stir them wel together with a spoon and letting it stand til it be cold slice it out in what forme you list and serve it SWEETS 95 To make sweet Bags to lay Linnen in Take Damask Rose buds pluck them and dry the leaves in the shadow the tops of Lavender flowers sweet Margerome and Basil of each a handful all dried and mingled with the Rose leaves Take also of Benjamin Storax Gallingal roots and Ireos or Orris roots twice as much of the Orris as of any of the other beaten into fine powder a piece of Cotton wool wetted in Rose water and put to it a good quantity of Musk and Ambergreee made into powder and sprinkle them with some Civit dissolved in Rosewater lay the cotton in double paper and dry it over a chafingdish of coals Lastly take half a handful of Cloves and as much Cinnamon bruised not smal beaten mix all these together and put them up in your Baggs 96 Sweet bags to lay among linnen Take Orris Ciprus Galamus Fusis all of them gross beaten and Gallingal roots of eath a handful and as much of the smal tops of Lavender dried and put them into bags to lay among your clothes you may put in a handful or two of Damask-Rose leaves dried which will somewhat better the scent 97 Cyprus powder Take of Storax Calamint four ounces Calamus Aromaticus two ounces red Roses two ounces of Marjorome and Rosemary flowers of each one ounce Orange pil one ounce and a half of Cloves and Lignum Rhodium of each two drachms and fine Musk twenty grains Make all these into powder and put it up into a bag fitting 98 Powder of Violets Take of sweet Ireos roots one ounce red Roses two ounces Storax one ounce and a halfe Cloves two drachms Marjorome one drachm Lavender flowers one drachm and a halfe make these into powder then take eight grains of fine Musk powdered also put to it two ounces of Rose water stir them together and put all the rest to them and stir them halfe an hour til the water be dried then set it by one day and dry it by the fire half an hour and when it is dry put it up into bags 99 Cyprus Matches to burn in perfume Take of Willow wood made into Charcoal one pound of Benjamin two ounces Storax liquida one drachm and a halfe of Storax Calamint one ounce Marjorome one ounce Cloves one ounce of fine Musk ten grains beat them altogether into powder then take of Quincy Draggagenty foure ounces put it in Rose water and stir them wel together and let them stand a night and a day then put all the aforesaid parcels to this Rose water which must be no more then wil make it into a Paste and thereof make up your Matches in what forme you list and let them dry in the shadow without fire or sun 100 How to make a sweet water Take a gallon of Wort half a gallon of running water of Lavender and Bay-leaves dried of each two handfuls of Orris powder one ounce put all these together in an earthen pot let them stand one day and one night stirring them often the morrow after distil it putting in a penny worth of Balm and the water which cometh off the distilling wil be very sweet 101 To make a sweet powder Take Orris half a pound six pence Ciprus half a pound ten pence Calamus half a pound eight pence Fusis half a pound twenty pence Benjamin two ounces twelve pence Musk powder twelve pence grains one pound eighteen pence Total seven shillings two pence 102 Another for the same Take Benjamin four ounces two shillings Storax Calaminta three ounces two shillings Fusis of Cloves three ounces nine pence fine Ireos six ounces two pence Santalum Citrinum three ounces eighteen pence Musk 20 grains three shillings four pence Civet ten graines 20d. Total eleven shillings five pence 103 To make the Mosse powder Take of Mosse that groweth upon a sweet Appletree or a pippin tree a good quantity gathered betwixt the two Ladie daies put the mosse into a quart of Damask Rose water stop the glasse set it before the fire let it so remain one day and one night then take it out and lay it on the bottome of a sieve put it into an oven and dry it beat it to powder then take Benjamin Storax Calaminta Lignum aloes of each one ounce Musk Ambergreece Civet of each six ounces beat all these in a mortar together til they come to a powder then mix it with the mosse powder and it wil be a most excellent sweet powder 104 To make a sweet Bal or powder Take Cloves and Nutmegs of each one ounce Cinnamon and Benjamin of either half an ounce Calamus Aromaticus and white Sanders of each two ounces beat every of them severally and searce them into fine powder and then beat them into a past with Rosewater Take then Storax Calaminta two ounces Labdanum one ounce beat them in a mortar with Rosewater til they be wel mixed and then put the other Paste to them and beat them together till they be throughly mixed Then take Ambergreece Musk and Civet of each four or six grains bruise them and mix them wel together in a Sawcer with a little Rose water then put them to the other Paste and work them wel together warming both the paste and your hands very wel with a chafingdish of coals wel kindled standing by you til you have very wel incorporated them together and then while the paste is warme make it up into what assize or forme you please 104 To make Snow Take a quart of thick Cream and five or six whites of Egs a Sawcer ful of sugar finely beaten and as much Rose water beat them altogether and alwaies as it riseth take it out with a spoone then take a loaf of bread cut away the crust set it in a platter and a great Rosemary bush in the middest of it then lay your Snow with a spoone upon the Rosemary and so serve it 105 To make a Junket Take Ews or Goats milk if you have neither of these then take Cows milk and put it over the fire to warm then put in a little runnet to it then pour it out into a dish and let it coole then strew on Cinnamon and sugar then take some of your aforesaid cream and lay on it scrape on sugar and serve it FINIS The CONTENTS of the third Part. For Sallets c. A Lemmon Sallet 181 To keep Clove Gilliflowers For Sallets ibid To pickle Oysters 182 To pickle Quinces ibid To keep Goosberries 183 Purslane ibid How to keep Cucumbers raw
half into the sirup as you pare them and so let them boile stil scumming them til the sirup be almost all wasted away within three or four spoonfuls then take out the Pippins lay them on plates and dry them in a stove 42 A way to drie Cherries Take three quarters of a pound of sugar and a pound of good Cherries their stalks and stones taken from them then put a spoonful of clean water in the skillet and so laie one laie of Cherries and another of sugar til your quantitie be out then set them on the fire and boil them as fast as conveniently you can now and then shaking them about in the skillet for fear of burning and when you think they are enough and clear then take them off the fire and let them stand till they be half cold then take them out as clear from the sirup as you can and lay them one by one upon sheets of Glasse setting them either abroad in the Sun or in a window where the Sun may continually be upon them If they drie not so fast as you would have them then in the turning scrape some loaf sugar finely upon them but add no greater heat then the Sun wil afford which wil be sufficient if they be wel tended and let not dew fall on them by any means but in the evenings set them into some warm cupboard 43 How to keep Apples Pears Quinces Wardens c. all the yeer dry Pare them take out the coars and slice them in thin slices laying them to dry in the Sun in some stone or metalline dishes or upon an high frame covered with course canvas now then turning them and so they wil keep all the yeer 44 How to dry Fruits in the Sun If it be smal fruit you must dry them whole by laying them abroad in the hot Sun in stone or pewter dishes on iron or brass pans turning them as need requires 45 To make Quidony of Cherries Take your Cherries while they are red at the stone put out the stones and boil them til they be broken then strain then thorow a very clean strainer and take the matter strained forth boil it again and giving it in the boiling as much sugar as is sufficient when you think it thick enough put it into your boxes 46 To make printed Quidony of Quinces Take two pound of Quinces pared coated and cut in small pieces put them into a clean posnet with a quart of fair water and when they are boiled tender put into them one pound of sugar clarified with half a pint of fair water let them boil till all the Fruit fall to the bottome of the Posnet then let the liquid substance run through a fair linnen cloth into a clean Bason then put it into a Posnet and boil it til it come to a Jellie then print it in your moulds and turn it into your boxes you shall know when it is ready to print by rowling on the back of a Spoon 47 To make Quidony of Pippins Take two pound of Pippins pare core and quarter them and put them into a quart of fair water boil them til they begin to break then put in a pound of Brasil sugar clarified with half a pint of water and the white of an egge boil them then til the fruit fal to the bottome then take it up draw all the liquid substance from it as in your Quinces and boil it in a posnet til it come into a Jellie trie it on the back of a spoon and when it is ready to print put it into your Moulds and when it is cold turn it off upon wet Trenchers and put it into boxes 48 To make Quidony of Raspices Take a quart of red Raspices put them into a wodden dish with three spoonfuls of fair water bruise them all to pieces with a spoon or a rolling pin then strain them through a cloth into a fair dish season it with half a pound of Sugar finely beaten boile it on a Chafindish of coals stirring it till it come to a Jellie your trial is on the back of a spoon as in all other Jellies and when it is ready for the print print it and it will be a very orient colour you must not put too much water to the Raspices for they wil not abide too much boiling for losing their colour 49 Colours for fruitage Saffron is the best yellow Sap green the best green Indian Lake the best red All your colours must be tempered with Gumme water made of Rasewater 50 To make all kind of turned works in fruitage hollow Take the strongest bodied sugar you can get boil it to the height of Manus Christi then take your stone or rather Pewter Moulds being made in three pieces tie the two great pieces together with Inkle then powre in your sugar being highly boyled turn it round about your head apace and so your fruitage wil be hollow whether it be Orange Lemmon or whatsoever your Mould doth cast after they be cast you must colour them after their natural colours 51 To make Dia Citonicum as it is called but rightly Dia Cydonium Take four or five very fair Quinces pare them quarter them core them and boil them in a Pipkin with a pint of fair water when they are tender put to them halfe a pint of red wine vinegar and one pound of sugar let them boil an hour after it and then let the sirrup and all run thorow a strainer into a fair posnet and let it there boil til it come to a Jellie as thick as Quidony then put it up into a glasse or gallipot This is a most special Cordial and comfortable matter for a sick body 52 To cast all Kind of Sugar-works into moulds Take one pound of Barbarie sugar clarifie it with the white of an egge boil it til it rol between your finger and your thumb then cast it into your standing moulds being watered two houres before in cold water take it out and gild them to garnish a Marchpane with them at your pleasure 53 The names and use of your Sugars Refined sugar hard and white is best for paste of Genua and to cast all kind of sugar works Barbary sugar is best to preserve withal Brasile sugar white and dry is best to make Quidony 54 The names and prices of Gummes for Sugar work Gumme dragon the ounce iiii d Red Rosset the ounce i. d Sap green the ounce ii d Indian Lake ii d. weight iii. d Fine gold the booke xvi d Party gold the booke vi d Buy your Gold at the Gold-beaters your Gummes and your colours at the Talbut in Newgate Market 52 To make Jumbols Of almonds being beaten to paste take half a pound with a short cake being grated and two egges two ounces of carroway seeds being beaten and the juce of a Lemmon and being brought into a paste roule it into round strings then cast it into knots and so bake it in an oven and
make Paste of Lemmons Take half a dozen of thick rined Lemmons cut them through the midst and boil them tender in fair water then stampe them in a morter strain the juyce or pulpe from them and dry it and put sugar to it as to the Paste of Genua then make it into what fashion you will on a sheet of white paper dry it in an oven and turne it often for two daies and two nights for in that time it will be dry enough box it thus up end it wil endure all the year 67 To make Paste of Regia Take half a pound of Almonds blanch them and beat them into fine paste then take half a pound of Pistacius beat it among the Almonds take the Brawn of a Capon mince it very smal and beat it with the Almonds and Pistacius put into it the flesh of two Partriges a dozen of Cock Sparrows all which flesh must be well roasted before you take it from the bones put thereinto also half a pound of Dates thin sliced a quarter of a pound of the four cold seeds a quarter of a pound of sugar candy beat all these together in a morter til it come to be Paste with the yolkes of two new laid egges and two or three spoonfuls of Rosewater then make it up in little Cakes and bake them on papers this is an especiall Paste to preserve against the consumption and to restore him that hath it 68 How to make Paste of Goosberries or Burberries or English Currans Take any of these tender fruits and boile them softly on a chafingdish of coals then strain them with the pap of a rotten apple then take as much sugar as it weighs and boil it to a candy height with as much Rose water as wil melt the sugar then put in the pap of your fruit into the hot sugar and let it boil leisurely till you see it reasonable stiff almost as thick as for Maimelade then fashion it on a sheet of glass and so put it into the Oven upon two billets that the glass may not touch the bottome of the oven for if it do it will make the Paste tough and so let it dry leisurely and when it is dry you may box it and keep it all the year 69 To make an excellent Marmelade Of sugar take a pound and a half boil it with a pint of fair water till it come to the height of Manus Christi then take three or four smal Quinces one good Orange pill both very wel preserv'd and finely beaten and three ounces of Almonds blanched and beaten by themselves Eringo roots preserved two ounces and an half stir these with the sugar til it will not stick and then at last put in of Muske and Amber dissolved in Rose water of each four grains of Cinnamo Ginger Cloves and Mace of each three drams of oyl of Cinnamon two drops These being done put it into your Marmelade boxes and so present it to whom you please 70 To make Marmelade of Lemmons and Oranges Boil ten Lemmons or Oranges with halfe a dozen Pippins and so draw them thorow a strainer then take so much sugar as the pulp will weigh and boyle it as you do Marmelade of Quinces and then box it up 71 To mke Almond Bisket Steep one pound of Almonds so long in cold water till they will blanch then put them in Rosewater and beat them in so much Rose water as will keep them from growing to an oyle and no more take one pound of sugar beaten very fine and sifted thorow a searce take the whites of sixe Egges beat them to a froth as you use to doe for other Bisket with a spoonefull of fine flower set the Almonds and sugar on a soft charcole fire let them boil together til they be very thick and so let them stand til they be almost cold then beat the Egges and that together put in a little Muske for the better taste if you please then lay them upon papers in what proportion you will and dry them in a Oven with a slacke fire 72 How to make the fine Bisket Bread called in some places Norffe-cakes and commonly Diet-bread Take half a peck of fine Wheat flower halfe a pound of sugar beaten in fine powder a good handful of Annis seeds rubbed dusted and made in fine powder a competent spoonfull of Salt one pound and a halfe of Batter mixe all these thus prepared together Then take a Porringer full of light Ale yest and as much of good sweet Creame made luke-warme or somewhat hotter but first take heed your yest be sweet then take the Yolkes of six egges work all these together into Dough then lay it warme to rise while the oven is heating mould them into what forme you wil but let not the rols in dough be bigger then your little finger then put them into the oven wel and clean swept but not too hot for a little heat will bake them when they are baked let them stand till the oven be little more then lukewarme and then take them out till they be thorow cold and put them in againe to dry the space of an houre or more so may you keepe them halfe a yeare or longer and if they chance through moist standing or weather to waxe soft give them a drying for an houre in an Oven that hath stood an houre after a batch of Bread 73 The best receit for Bisket bread Take all the yolks and halfe the whites of sixteen egges beat them well together then put to them a pound of the finest wheat flower as much of the best loaf sugar very finely beaten and searced with a quarter of a pint of Rose water and half a quarter of a pint of Sacke if you please beating them thus compounded together about two houres very wel then strowing upon it two spoonfuls of Coriander-seed and as much Annis seed finely beaten and then working them well into Paste bake it in boxes or upon Plates well buttered keeping a little sugar in a piece of Cobweb Lawne to searce upon it and ice it If you make for some Physicall use then use the Sack and put in a quarter of a pound of Annis-seed and as much Liquorice beaten into fine powder 74 How to make Comfit makers Bisket Of flower take a peck and four ounces of Coriander seed one ounce of Annisseed take three egs three spoonfuls of Ale yest and as much warm water as wil make it as thick as paste for Manchets make it in a long rowl and bake it in an oven one hour and when it is a day old pare it and slice it sugar it with searced sugar and put it again in the Oven and when it is drie take it out and new sugar it again and box it and keep it 75 To make Manus Christi Of refined sugar take half a pound and some Rosawter and boil them together til it come to a sugar again then stir it about while it
hours shaking it together three or four times then take it out and being cold pour it forth and put almost as much more of the mixed spirits digested as before in a gentle heat by Balneo then put it forth to the first extracted and adde halfe as much more spirits the third time and digest it again and then have you extracted all the special part of the Amber and leave nothing but a black dead earth of no value Then take a pint of the spirit of what herb you will use and dissolve therein one pound of pure white sugar candy or at the least twelve ounces very finely powdered and searced thorow a fine searcer for the speedier resolution thereof It is best to dissolve it cold This dissolution must be twice filtered thorow a thin cap paper to make it very perfect clear then take three parts of this dulcified spirit to one of your extract of Amber drawn with spirit of wine then shake them well together and let them stand in a square glasse very close stopped untill it shall be perfectly clear one drachm of this extraction of Amber will serve to dulcifie and make fit two quarts of the spirit of Mints or Clary or the like and give it a most excellent taste and efficacious vertues 23 Spirit and water of wormwood the lesser Composition Take of the leaves of dried Wormwood two pound Annis-seeds halfe a pound steep them in six gallons of small wines 24 houres then distill them in an Allembick adding to every pound of the distilled water two ounces of the best sugar Let the two first pound you draw out be called Spirit of Wormwood those which follow Wormwood water the lesser Composition 24 Spirit and water of Wormwood the greater Composition Take of common and Roman Wormwood of each a pound Sage Mints Bawm of each two handfuls the roots of Gallanga Ginger Calamus-aromaticus Alacampane of each three drachms Liquoris one ounce Raisins of the Sun stoned three ounces Annis-seeds and sweet Fennel seeds of each three drachms Cinamon Cloves Nutmegs of each two drachms Cardamoms Cubebs of each one drachm Let the things be cut that are to be cut and the things bruised that are to be bruised all of them infused in 24 pints of Spanish Wines for 24 hours then distilled in an Allembick adding two ounces of white sugar to everie pint of distilled waters Let the first pint be called Spirit of Wormwood the geater Composition 25 Spirit and water of Angelica Take of the leaves of Angelica eight ounces of Carduus Benedictus six ounces of Bawm and Sage of each four ounces Angelica seeds six ounces sweet Fennel seeds nine ounces Let the herbs being dried and the seeds be grossy bruised to which add of the spices called Aromaticum Rosatum and of the spices cal'd Diamoscha dulce of each an ounce and a half infuse them two daies in thirtie two pints of Spanish wine then distil them with a gentle fire and with everie pound mix two ounces of sugar dissolved in Rosewater Let the three first pound be called by the name of Spirit the rest by the name of Water 26 Spirit of Wine extraordinarie Take the finest paper you can get or else some virgin parchment strain it very right and stiffe over the glass body wherein you put your Sack Malmsie or Muscadine oyl the paper or virgin parchment with a pensil moistned in the oyle of Ben and distill it in Balneo with a gentle fire and by this means you shall purchase only the true spirit of Wine You shall not have above two or three ounces at the most out of a gallon of wine which ascendeth in the form of a cloud without any dew or veins in the helm Lute all the joynts well in this distillation This pirit will vanish in the air if the glasse stand open 27 Quintessence of Snakes Adders or Vipers Take of the biggest and fatest Snakes Adders or Vipers which you can get in June or July cut off their heads take off their skins and unbowel them then cut them into small pieces and put them into a glasse of a wide mouth and set them in a warme Balneo that they may be well dryed which they wil be done in three or four dayes then take them out and put them into a bolt head and pour on them of the best alcolizated Wine as much as wil cover them six or eight fingers breadth stop the glasse he metically and digest them fifteen daies in Balneo or so long til the Wine be sufficiently covered which pour forth then pour on more of the foresaid spirit of wine til all the quintessence be extracted Then put all the tinged spirits together and draw off the spirit in a gentle Balneo til it be thick at the bottome on this pour the spirit of Wine caryophilated and stir them wel together and digest them in a Circulatory ten daies then abstract the spirit of wine and the quintessence remaineth at the bottome perfect This quintessence is of extraordinary vertue to purifie the blood flesh and skin and consequently all diseases therein It cures the falling sicknesse strengthens the braine sight and hearing and preserveth from gray hairs reneweth youth preserveth women from Abortion cureth the Gout Consumption causeth sweat is very good in and against pestilentiall infections 28 A liquor against the tooth Ach. Take of oyle of Cloves well rectified half an ounce in it dissolve half a drachm of Camphire adde to them of the spirit of turpentine four times rectified in which half a drachm of Opium hath been infused half an ounce A drop or two of this liquor put into a hollow tooth with some lint easeth the tooth ach presently 29 A Liquor to comfort smelling and preserve the head Take Lignum aloes two ounces Annis-seed four ounces Calamus aromaticus one ounce Calamint dried three ounces common hony two pound strong white wine twelve pound let all these be infused for four daies and then distil it in Balneo and when you distil it put into the Receiver six grains of Musk dissolved in two ounces of Rosewater and distil away but three pound the which keep in a glasse close stopped and when you will comfort the smelling wash the face and beard therewith and you shall smell a savour of marvellous effect which comforteth nature marvelousty it comforteth the stomacke and helps a stinking breath it helpeth the mouth being ulcerated and those that have the rupture in short time if you wash it twice a day therewith it helpeth also women that are troubled with descension of the Matrix if you wet a cloth in it and lay it upon the mother in short space it restores great health Also it helpeth those that are troubled with the Meagrum or paines in the head coming of cold or winde if you wash the head with the said liquor it presently giveth ease It hath divers other vertues which I will not now recite 30 To make an Antimonial
the Spring and Fall 125 An approved medicine for the Drepsie Take the herbe called Bitter sweet it groweth in waters and bears a purple flower slice the stalks and boil a prerty deal of them in white-wine and drink thereof first and last morning and evening and it will cure the Dropsie 126 A Bath to comfort the Brain Take a quart of Muscadine sweet Marjoram a handful Rosemary tops half a handful and a few Cloves boyl them upon a soft fire to the one half and bath the head therewith often in the Spring and fall of the lease drying it in with hot Napkin 127 For pain in the Ears or deafnesse Take a hot loafe of the bignesse of a Bakers penny loafe and pull or cut it in two in the middest and lay the middle of the crummy side to the middest or to the holes of the ear or ears pained as hot as they may be endured so bindthem fast together on all night And then if you find any pain in either or both ears or any noise put into your pained ear or eares a drop of Aqua vitae in each and then again binding more hot bread to them walke a little while and after go to bed this done three or four daies together hath taken away the paine hearing noise in the ears and much eased the deafnesse and dulnesse of and in many 128 For the Emrods Take Egremony and bruise it smal and then fry it with sheeps Suet and hony of each a like quantity and lay it as hot as you can suffer it to the sundament and it will heale you very fair and well 129 For the Pinne and Web in the Eye Take the Gall of a hare and clarified hony of each a like quantity mingle them wel together and an noint the web with a feather dipped in the same and within three or four daies it will take it quite a way 130 A Plaister to take away the Filme on the Eye Take a rotten Apple the yolke of one egg and as much grated Maunchet as wil make it pretty stiffe and then put to it two spoonfuls of Egrimony water two of Eyebright water and two of red-Rose water or all six of red Rose-water for want of the other two beat all these together til it be stiffe enough to spread then make a plaister of it and lay to the Eye and when you take off the Plaister to renew it wash the Eye with some of these waters mixed equally together to clear it again 131 A Medicine for sore Bloud shotten and Rheumatick eyes Take ground Ivie Daisies and Celedony of each a like quantity stampe and strain out the juyce of them and put to it a little brown Sugar Candy dissolved in a little white Rose-water and drop two or three drops of this liquor at one time into the grieved eye or eyes with a feather lying upon the back when you doe it and an hour after This by Master Waldgraves own experience and by divers others to whom he taught it proved to be the best Medicine for Byes for it taketh away all inflamatious spots webs itches smarting or any griese whatsoever in the eye yea though the sight were neere hand gone 132 To make the face white and fair Wash thy face with Rosemary boiled in white-wine and thou shalt be fair then take Erigan and stampe it and take the juyce thereof and put it altogether and wash thy face therewith Proved 133 To take the heat out of the face Put Elder flowers Plantane white Daisie roots and herb Robert into running water and wash your face morning and evening therewith 134 To take away the Spots or red Pimples of the face Take halfe a pint of raine water and halfe a pint of good verjuyce seeth it till it be halfe consumed the whiles it boileth fill it up again with juyce of Lemmons and so let it seeth a pretty while then take it from the fire when it is cold put to it the whites of four new laid egges well beaten and with this water annoint the place often 135 A Secret to help all Fevers in the beginning When the Fever is new begun give the Parlent two drachms of Aromatico Leonardo fasting in the morning and the next day about the same hour give him an ounce of Vegitabile Syrup and the third day give him four drachms of the said Electuario Angelica Leonardo with broth which taketh away the Fever altogether And this operation intendeth only to the continual Quotidian Tertian and putrified or pestilentiall Fevers but not to the accidential or Heclick nor Quartain for these three kinds are much differing from the rest because the accidentiall is caused of another infirmity anterior or going before The sever Hectick is caused of weaknesse of natures and the Quartain is caused of great quantity of melancholly humors and they are cured by contrary means to the first the accidental by helping the principall infirmitie the Hectick by helping nature and preserving the liver and lungs from putrefaction the Quartaine by Vomits Unctions Cerrots and drying drinks and these are great secrets to be known For herein consisteth a great part of Physick and Chirurgery if it be well considered 136 To ripen and heal a Fellon Boil Clarret wine and wheat flower to a poultesse and spreading it very thick apply it as hot as you can endure it 137 A medicine for a Fistula Dry Vervine upon a tile and make powder thereof and make clean the sore with a linnen cloth and fil the hole full of the powder 138 A medicine for the falling sicknesse Gather Germander in May when it is in the blossome dry it in the shadow and make it into fine powder and when you will use it take the yolke of an egge or two and stir and break it with a spoonful of the said powder then seeth it and give it to the patient to eat Do this morning and evening eight daies abstaining from wine carnal company of Women from all pulse beans pease vetches tares and such other from salets salt fish and from other things that are hard of concoction A very good and notable secret 139 For the Piles Set a Chafingdish or a Pan of coles under a close stoole-chaire or in a close stoolecase and strow Amber beaten in fine powder upon the coals and sit down over it that the smoke may ascend up into the place grieved 140 An especial good Medicine to make the Piles bleed Beat the yolke of an egge and some sallet oyl or oyl of Roses together with some Saffron and spread it upon a piece of Leather and lay it to the place grieved 141 A Medicine for the Piles Take a little Orpine Hackdagger and Elecampane stampe them altogether with Boares grease into the form of an oyntment and lay them to the place grieved 142 A Cullesse to stop the Bloudy flux Take a gallon of fair running water and a quart of Red wine boil therein a Cock or a Hen of
Nature helpeth Digestion provoketh Urine and looseth the Bodie which things are most comfortable to the bodie The order of making it is thus Take ten ounces of the seeds of Quinces the pils of Citrons six ounces Balm Nettles of each four ounces beat all these grosly and infuse them in twelve pound of strong white wine and there let it remain six dayes then distill it with six ounces of honey and fifteen ounces of sugar untill you have received two pound of water then take it from the fire and let it coole and strain it by a filter and then put therein the first water and eight grains of Musk dissolved with about two ounces of Rosewater and then for every pound of the said Water put thereunto one scruple of the oyle of Vitriol and incorporate them well together then keep it in a Glasse close stopped that it take no aire And of this you may take one ounce in the morning cold and fast thereon for whosoever they be that shall use this in their health shall seldome be sick but shall live in much health For into this Composition there entereth the seeds of Quinces which resolve the evill quality of the stomack and make the heart merry the Pomecitron pils preserve and help digestion the Balm purifieth the blood he aleth the Liver causeth good digestion and comforteth the heart The nettles warm provoke urine mundifie the reins and resolve the malignity of the sinnews The Wine comforteth nature strengtheneth the head and sustaineth the strength The Musk is warme by nature and resolveth the windinesse and purgeth the blood The oyl of vitrioll healeth all the Scoriationes of the mouth the brest and stomack and preserveth the body from all corruption So by this you may see of what importance this Composition is through the vertue of the Simples that are therein So to conclude I say this is one of the best Compositions that can be made because of its nature It letteth alteration in our bodies and helpeth against all diseases and infirmities and prolongeth life 155 An exceeding good remedie against the yellow Jaundice Take one handful of red nettle-tops Plantane and Saffron and boil them wel in a pint of Ale then strain it and drink thereof for four or five daies together and you shall find help 156 An excellent receipt to destroy any Impostume Take of the roots of Flower-de-luces and roots of Lillies of each a like quantity stamp them together and put therein a quart of hony boil them all together either in wine or Ale and when they are well boiled then take the liquor thereof and strain it thorow a fine linnen cloth and when occasion serves let the Patient drink two or three spoonfuls at a time especially in the morning and evening first an last and this will speedily cure it 157 To make an issue Take Rice flowers and Mustard seed beaten to powder and with water make a little paste and lay a ring upon the place made of a rush and applie it 158 A medicine for the Itch of the body Take sweet butter unwrought wax vinegar Brimstone a little Rosewater red Cloves whole boil them together till they be like a salve then annoint the flesh three sundry nights by the fire therewith and no more 159 For kibed heels Take a Turnep make a hole in the top of it take out some of the pith infuse into that hole oyl of Roses then stop close the hole rost the Turnep under the embers when it is soft apply it plaister wise warme to the Kibe bind it fast 159 Of Waxing Kernels called by some Scrophulae their cure These kernels are commonly in the throats of young children being caused by superfluous melancholly humors corrupted and are a kind of Ulcers very hard to be holpen and evil to endure for when they are broke they cause excessive pain in that great abund ance of humors runneth thereunto and they are so hot and corrupt that outward medicines alone wil never help them because they proceed from an inward cause Therefore if thou wilt help them remove the cause first First then give them the Syrup against melancholly humors which you shall find among the syrups in the Experiments of Conserving and Candying then give them a dose of Aromatico fasting which will evacuate the stomack of choller and flegm and dry up those humors that run to the sores The Medicines to be applyed are two the first is Costick which wil mortifie it in 24 hours and take away the corruption but the Askar must not be taken away till it fall out it self The other medicine to be applied to the sore is the black Cerot of Godfredo de Medic. which is also written in Galen Thus it wil be cured in a short time as hath been proved 160 A special receipt to destroy Lice Take Frankincense and beat it into fine powder and a good quantity of Bores grease boil them together in an earthen pan and when it is boiled annoint therewith the place where the lice are and you shal be suddenly rid of them Or take stavesacre beaten to powder searced and mingled with soap and Tobacco ashes and annoint often therewith it wil speedily destroy them 161 How to cure the Measels In the curing of this disease it being only necessary to defend the heart and preserve the stomack from corruption and putrefaction you shall use this receipt Take Julep of Violets two cunces Rose water four ounces Oyl of Vitriol four grains mix them and let it be drunk cold This is a most rare medicine 162 To cure the disease of the Mother Take six or seven drops of the spirit of Castoreum in the beginning of the fit in two or three spoonfuls of posset Ale applying a plaister of Gavanum to the Navel 163 For the dead Palsie Annoint the neck pit often with Oleum Benedictum and that wil restore the speech annoint also the place affected oftentimes with mustard against the fire and after that bath it with wine and bath it again morning and evening if the party be young with Aqua vita if old take a spoonful of Aqua vitae and halfe a spoonful of Sage-water distilled and bath it therewith drink also every morning and night as much treacle as four Pease in some stale Ale 164 A plaister for a Bile or Push Take a yolke of an egge and half a spoonfull of English hony mix them together with fine Wheat-flower and making it to a Plaister apply it warme to the place grieved 165 A very good Plaister to heale and dry up a sore or cut suddenly Take of Marigold leaves Porret blades or leaves and House-leek of all two handfuls beat them all very smal in a morter and put to them the whites of two new laid egges and beat them very well til they be throughly incorporated with the eggs and apply this til you be well Renew it every day 166 A plaister for the Stomack Take of wood of Aloes
into a still one row of Bean Cods another of Saxifrage and so distil one quart of water after this manner and then distil another proportion of Bean Cods alone and use to drink of these two waters If the patient be most troubled with heat of the reins then it is good to use the Bean Cod water stilled alone more often and the other upon coming down of the sharp gravell or stone 210 A Stove to sweat in I know that many Gentlewomen as well for clearing of their skin as cleansing of their bodies do now and then delight to sweat For which purpose I have set down this manner following as the best that I ever observed Put into a brass pot of some good content such proportion of sweet herbs and of such kind as shall be most proper for your infirmitie with some reasonable quantity of water close the same with a cover fit for it and wel luted with paste made of flower and whites of eggs At some part of the cover you must let in a leaden pipe the entrance whereof must also be wel luted this pipe must be conveyed thorow the side of the chimny where the pot standeth in a thicke holow stake of a bathing tub crossed with hoops in the top according to the usual manner which you may cover with a sheet at your pleasure Now the steam of the pot passing thorow the pipe under the false bottom of the bathing tub which must be bored ful of big holes will breath so sweet and warme a vapour upon your body as that receiving air by holding your head without the tub as you sit therein you shal sweat most temperately and continue the same without fainting And this is performed with a smal Charcole fire maintained under the pot for this purpose Note that the room should be close wherein you place your bathing tub lest any sudden cold should happen to offend you whilst your body is made open and porous to the air 211 Against surfetting and indigestion Take the bottom of a Wheaten loaf and toast it at the fire til it be very brown and hard then take a good quantity of Aqua vitae and put upon the same so toasted and put it in a single linnen cloth and lay it at the brest of the patient all night and with the help of God he shall recover and shall vomit or purge soone after 212 To make a tooth fall out of it self Take wheat flower and mix it with the milk of an herb called Spurge make thereof a paste and fil the hole of the tooth therewith and leave it there changing it every two hours and the tooth wil fall out 213 To take away the cause of the pain in the Teeth Wash the mouth two or three dayes together in the morning every month with white wine wherein the root of Spurge hath been sodden and you shall never have pain in your Teeth 214 For a hollow Tooth Take two or three dops of Aqua fortis and dip a little lint therein and stop the hollow place therewith and for an hour or thereabouts it wil put you to some pain but in a very short space after it wil give you ease Use this twice or thrice and it wil quite expel the pain for ever after without perishing the tooth at all 215 For the Rheume in the Gummes and Teeth Boyle Rosemary in fair water with sometenne or twelve Cloves slit and when it is boyled take as much Clarret wine as there is water left and mingle with it and make it boile but a little againe then straine it into to some glasse and wash your mouth therewith morning and evening this wil take away the Rheum in short time And if you boil a little Mastick therewith it is the better 216 Tobacco its vertues and uses Take of the green herb and roote three pound and an half stampe it in a mortar with a little salt then put it in a glasse with six ounces of the spirit of wine and set it a whole month in horse dung to putrifie then distil it in Balneo til all the substance be come out and put as much Oleum sulphuris into it as wil make it tart then keep it close from air A spooneful every morning will help against the Fever in a short time It speedily cures Ulcers or Scabs by drinking a spooneful every morning and washing the sores therewith 217 A Diet for the Patient that hath Vloers or wounds that wil hardly be cured with Ointments Salves or Plaisters Take one pound of Guaicum boile it in three pottles of Ale with a soft fire to the consuming of two parts but if it be where you may have wild Whey or Cheese Whay they are better let the Patient drink of this morning and evening half a pint at a time and let him sweat after it two hours His drink at his meals must thus be used put into the same vessel where the former was made to the Guaicum that is left three pottles of Ale and not whay let it boil to the one half let him drinke thereof at all times and at his meals which must be but one in a day and that so little that he may rise hungry this must be doe five daies together but he must first be purged 218 To help Ulcers of all sorts Seeing Ulcers are of divers an̄d sundry kinds it 's necessary to know of what kind and quality they are so that thou maist help them in form and order convenient And first of the corrosive Ulcers as of a wound cancrenated of Mal di formica and of other sorts of Ulcers that go creeping on the flesh the cure of these is by applying quickly Caustick to mortifie the evil which thou shalt do thus Wet a little bumbast in the said Caustick and therewith wash all the sore and then leave it so open four and twenty hours without binding it fast and when twenty four hours are past wash the sore with strong vinegar water of an equal quantity with great care that there remain none of the Caustick in the sore then lay thereon butter washed with a Colewort leaf until the askar or dead flesh fal then take Cerrot Magistrale with a little Precipitate strewed thereon and then annoint it with Magno liquore and lay it upon the sore for this Cerot helpeth all manner of corrosive Ulcers without any other help and every plaister wil serve three or foure daies taking them off every twenty four hours and making them clean and then lay them on again As for the filthy Ulcer abovesaid you shal dresse it only with the Unguento Magno Leonardo which without any other help will heal them quickly but you must every foure daies touch them with Aqua-fortis drawn from Precipitate which water draweth forth the offensive matter and leaveth it purified and clean As for all other sorts of Ulcers Magno Liquore Leonardo with Balm artificial oyle of Wax and Turpentine the
a sittle Malmsie and give it to her and preently let her drink a draught of the Malmsie with the powder aforesaid warming it a little 231 A medicine for the falling down of the Matrice to the bearing place First take chickweed and seeth it in an earthen pot then lay of it upon a piece of scarlet as hot as the party may suffer it Let her take it to the privy place and as one plaister cools so lay on another and use it 232 Another to be laid to the Navel and to the back right against the Navel for the same use Take an Onion and rost it very tender then take of Alysander seeds and bruise them in a wodden dish and mingle the onion and bruised seeds together and lay it upon a piece of linnen cloth so lay it to the Navel a little warm rowl that on and let it lie on four and twenty hours then change it and take a new one til it be cured It availeth much that the midwife hold Musk below tyed in a little Lawn to draw down the child Take Torchwort and lay a leaf of it to the crown of a womans head warm to stay other flowers 233 Immoderate flux menstrual suppressed or stayed Take the roots of Orpine and Comfry thin sliced Clary of each as much as you please boil theme with a Chicken and with that broth make Almond milk and to every handful of Almonds add one scruple of Labdanum grind them wel together and drink thereof morning and evening Also annoint the reins and grieved parts with this oyntment Unguentum album camphoratum 2 ounces Saccarum saturni two drachms mingle them and make an ointment 234 For a woman that hath too much of the flowers Burn the foot of a Hare to powder and drink thereof with red wine and Cinnamon first and last nine daies and it wil help her 235 To stop the whites iâ— women Fry Hemsock in fresh twines grease lay it as hot she may suffer it to the secret place 236 Another for the same Of new milk of a red Cow take a quart ten spoonfuls of red Rosewater or Pomegranate pil be aten and a little Cinnamon beaten and see the it half away sweeten it with sugar and drink a draught morning and evening and two whites of eggs beaten 237 To make Pomatum Take the Leafe of a hog new killed lay is in water nine daies keeping it close covered and shifting it three times a day then take it out of the water and beat it and beat it with a wooden peftel in a stone morter then put into a great galli-pot a branch of Rosemarie half a pound of Almonds blanched and beaten a quarter of a pint of Rosewater three or four large Mace bruised a grain of Musk bruised and upon them all put in the hogs leaf so beaten and cover it close Then take a brass-pot sil it so ful of water that the galli-pot may stand two or three inches above the water in the same pot set the brasse pot on a Charcole fire or such another fire as may make it seethe apace and have no smoakie brands about it Set a weight on the top of your gallipot lest it swim and fall and then let the brasse pot boil so fast as may make the gallipot seeth also and so let it seeth three hours keeping in a kettle by on another fire some seething water to fil up the brasse pot stil as the water shall evaporate out of it by seething then take out your gallipot stir the stuffe in it wel together and strain it thorow a fine cloth which you must be sure must have no holes in it into another gallipot of the same size and set that with the matter so strained in it into the brasse pot close stopt and let it boile for an hour then pour it into little gallipots for your use but binde them not up til they be throughly cold Severall Compositions of great Use in this second part of this Manuel 1 Magno Liquore which is of great vertue TAke sweet Sallet oyl twenty pound white wine two pound boil these together until the wine be consumed then put it in a vessel of stone and put thereunto these things following Take the flowers of Rose-mary three pound Lignum aloes six ounces Olibanum Bdelium of each ten ounces then stop it very close and bury it in the ground four foot deep and this would be buried in the beginning of August and there remain until the month of March then take it forth of the ground and set it in the Sun and put thereto these matters following Sage Rosemary Rue Betony Millifolly Comfery roots Tamaro Viticella of each one handful Gallingall Cloves Nutmegs Spikenard Saffron one ounce Sarcocolla Sanguis Draconis in grain Mastick one ounce aloes hepatick Rasa di pino of each eight ounces yellow wax Auxungia of each eighteen ounces Colophony one pound Hypericon with the seed and all one pound Musk one drachm mix them all wel together and boil them in Balneo until the herbs become dry and have no more substance then it is boiled then take it forth and strain it and put thereunto for every pound six drachms of balme artificial and when the month of Septem cometh put thereunto two pound of the fruit of the herb called Balsamina which is red and then it is ended which thou shaft keep in a glasse close shut for the older it is the better it is and is of such vertue that it helpeth the Etisie and Hidropsie if ye give them every morning four drachms with two ounces of syrup of Roses warm the space of eleven dayes as is wel proved and this is the true and perfect Unction that helpeth the Petocchie a disease so called in the Italian If any were wounded and had cut veins sinnews and bones let him joyn the parts close together and dresse it with this oyl very hot upon the upper parts and in short time it shal be whole without any alteration it helpeth also the white scal if ye annoint it therewith it helpeth coldnesse in the head and Catarrhs if ye annoint within the nostrils at night when ye go to bed if ye annoint the stomack therewith it causeth perfect digestion of the meat it provoketh urine where it is let through carnosity or Gonnorea or such like Matter it causeth hair to grow it preserveth the beard black and is good against worms and all these experiments are true and proved by one divers and sundry times in the aforesaid infirmities and also in divers other which are left until nother time Ye shal note that if you annoint one all over that is grieved with the Pox with this oyle it wil encrease his pain and so by that means you may know whether he be infected or no. 2 How to compound Aromatico Leonardo with its vertues Aromatico Leonardo is a miraculous medicine that serveth against all manner of discases of what quality soever they