Selected quad for the lemma: fire_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	half_a	oil_n	ounce_n	3,266	5	9.7124	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A06913	Countrey contentments, or The English husvvife Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgerie, extraction of oyles, banqueting-stuffe, ordering of great feasts, preseruing of all sorts of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth, dying, the knowledge of dayries, office of malting, oats, their excellent vses in a family, brewing, baking, and all other things belonging to an houshold. A worke generally approued, and now much augmented, purged and made most profitable and necessarie for all men, and dedicated to the honour of the noble house of Exceter, and the generall good of this kingdome. By G.M.	Markham, Gervase, 1568?-1637.	1623 (1623)	STC 17343; ESTC S112049	175,630	246

pretty quantitie of rose water and stirr all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith Take quicksiluer and kill it with fasting spittle then take Verdigrease Arabi●ke Turpentime Oyle olyue and Populion mixe them together to one entyre oyntment and annoynt the Sores therewith and keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copporas Verdigrease White lead Mercury sublymde of each a prettie quantitie but of Allom most then beate to powder the symples that are hard and melt your oyles and cast in your powders and stirre all well together then straine them through a cloth and apply it warme to the sores or else take of Capons greafe that hath toucht no water the iuyce of Rue and the fine powder of Pepper and mixe them together to an oyntment and apply it round about the sores but let it not come into the sores and it will drie them vp Take of Treakle halfe a pennyworth of long Pepper as much and of graynes as much a littell ginger and a little quantitie of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweat and then when the sores arise vse some of the oyntment before rehearsed Take the iuice of red Fennell and the iuyce of Sen greene and stone hony and mixe them very well together till it bee thicke and with it annoynt the party but before you doe annoyt him you shall make this water Take Sage and seeth it in very faire water from a gallond to a pottell put therein a quantitie of hony and some allom and let them boyle a little together when you haue strayned the hearbs from the water then put in your hony and your allom and therewith wash the poxe first and let it drie in well and then lay on the aforesaid oyntment Take the oyle of the white of an egge wheate flower a littell hony and venice Turpentine take and stirre all these together and so vse it about the wound but not within and if the wound do bleed then adde to this salue a little quantity of Bolarmonyake Take Apponaxe and Galbanum of each an ounce Ammonianum and Bedlynd of each two ounces of Lethargie of gold one pound and a halfe new waxe halfe a pound Lapis Calamniaris one ounce Turpentine foure ounces Myrhe two ounces Oyle de bay one ounce Thusse one ounce Arystolochia roots two ounces oyle of Roses two ounces sallet oyle two pound all the hard symples must bee beaten to fine powder and searssed take also three pynts of right wine vinegar put your foure gummes into the vinegar a whole day before till the gummes be dissolued then set it ouer the fire and let it boyle very softly till your vinegar be as good as boyled away then take an earthen pot with a wide mouth and put your oyle in and your waxe but your waxe must be escraped before you put it in then by a littell at once put in your Lethargie and stirre it exceedingly then put in all your gummes and all the rest but let your Turpentine be last and so let it boyle till you see it grow to be thicke then poure it into a bason of water and worke it with oyle of Roses for sticking to your hands and make it vp in roules plaisterwise and here is to be noted that your oyle of Roses must not be boyled with the rest but after it is taken from the fire a littell before the Turpentine Take three good handfull of Sage and as much of Honysuckell leaues and the flowers cleane picked then take one pound of roch Allom a quarter of a pound of right english hony clarified cleane halfe a penyworth of graynes and two gallonds of running water then put all the said things into the water and let them seeth till halfe be consumed then take it from the fire till it be almost cold strayne it through a cleane cloth put it vp in a glasse and then either on tent or pleagant vse as you haue occasion Take a quart of rye flower and temper it with running water and make dough thereof then according to the bignesse of the wound lay it in with the deffensytiue plaister before rehearsed ouer it and euery dressing make it lesse and lesse till the wound be closed Take a quart of neates foot oyle a quart of oxe galles a quart of Aquauitae and a quart of rose water a handfull of rosemary strypt and boyle all these together till halfe be consumed then presse and strayne it and vse it according as you find occasion Take hony pitch and butter and seeth them together annoynt the hurt against the fire and tent the sore with the same Take groundsell and stampe it and seeth it with sweete mylke till it be thicke then temper it with blacke sope and lay it to the sore Take Rosin a quarter of a pound of waxe three ounces of oyle of Roses one ounce and a halfe seeth all them together in a pint of white wine till it come to skymming then take it from the fire put thereto two ounces of venice ●urpentine and apply it to the wound or sore Take mustard made with strong vinegar the crūmes of browne bread with a quantitie of hony and sixe figgs minxt temper all together well and lay it vpon a cloath plaisterwise put a thinne cloath betweene the plaister and the flesh lay it to the place greued as oftae need requires Take a pound of fine Rozin of oyle de bay two ounces of Populion as much of Frankensence halfe a pound of oyle of Spyke two ounces of oyle of Camomile two ounces of oyle of Roses two ounces of Waxe half a pound of Turpentine a quarter of a pound melt them and stirre them well together and then dip linnen clothes therein and apply the searecloath as you shall haue occasion and note the more oyle you vse the more supler the searecloth is and the lesse oyle the stiffer it wi●l be Take a little blacke sope sault and hony and beate them well together and spread it on a browne paper and apply it to the bruise Take Mallowes and seeth them in the dregges of good Ale or milke and make a plaister thereof and apply it to the place swelled Take in the moneth of May henbane and bruise it well and put it into an earthen pot and put thereto a pint of sallet oyle and set it in the sunne till it be all one substance the annoynt the ach therewith Take halfe a pound of vnwrought wax as much Rozin one ounce of galbanum a quarter of a pound of Lethargie of gold 3. quarters of white Leade beaten to pouded and cearst then take a pint

hayre into the oyle make it as thicke as you may spread it vpon a fine linnen cloth and so lay it vpon the soret and remoue it no vntill it be whole and if any rise vp of it selfe clippe it away with your sheares and if it be not perfectly whole then take a little of the oyntment and lay it to the same place againe ortherwise take halfe a bushell of glouers shreads of all sorts so much of running water as shall be thought conuenient to seeth them and put thereto a quarter of a pound of Barrowes grease and then take halfe a bushell of the downe of catts tayles and boyle them all together continually stirring them till they bee sodden that they may be strayned into an earthen pot or glasse and with it annoynt the sore Or else take of Caprefollij Mouseare ground Iuye and hens dung of the reddest or of the yellowest and fry them with may butter al together vntill it be browne then strayne it through a cleane cloth and annoynt the sore therewith Take the middle rind of the Elme tree and lay it two or three houres in faire running water till it waxe ropye like glew and then annoynt the sore therewith Or otherwise take sheeps tallow and sheeps dung and mixe them together till they come to a salue and then apply it to the sore Take Plantane leaues Dasie leaues the greene barke of elders and greene Germaunders dyrte stampe them all together with fresh butter or with oyle then strayne it through a linnen cloth and with a feather annoynt the sore till it be whole Take of Oyle olyue a pint Terpentyne a pound vnwrought waxe halfe a pound Rosen a quarter of a pound sheepes suet two pound then take of orpens Smallage Ragwort Plantane and sicke-wort of each a good handfull chop all the hearbs very small and boyle them in a pan altogether vpon a soakeing fire and stirry them exceeding much till they bee well incorporate together then take it from the fire and strayne al through a strong canuasse cloth into cleane potts or glasses and vse it as occasion shall serue eyther to annoynt tent or plaister Otherwise take popler budds and elder budds stampe and straine them then put thereto a little venyce turpentime waxe and rosin and so boyle them together and therwith dresse the sore or else take two handfull of plantane leaues bray them small and s●rayne out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres Take an oune of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a port being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore Take a gallon of Smithes sleacke water two handfuls of sage a pint of hony a quart of ale two ounces of Allom and a littell white copporas seeth them all together till halfe be consumed then strayne it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell sinquefoyle of each a good handfull boyle them in a gallond of running water till they bee tender then strayne the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lynt then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close Take a pint of ●allet oyle and put into it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it well till it bee stiffe which you shall trie in this order let it drop from your sticke or slice vpon the bottome of a saucer and so stand vntill it be cold and then if it be well boyled it will be stiffe very blacke then take it off and let it stand a little and after straine i● through a cloth into a bason but first annoynt the bason with sallet oyle and also your fingars and so make it vp into roules plaisterwise and spread it and apply it as occasion shall serue Take Mallowes and B●ets and seeth them in water then drie away the water from them and beate the hearbs well with old Boares grease and so apply it to the appostume hott Take a handfull of Rue and stampe it with rustie Bacon till it come to a perfect salue and therewith dresse the sore till it be whole If the party be outwardly venomed take Sage and bruise it well apply it to the sore renewing it at least twice a day but if it be inwardly then let the party drink the iuice of Sage either in wine or ale morning and euening Take Sellodyne early in the morning and bruise it well then apply it to the sore and renewing it twice or thrice a day Take of Campheare one dramme of quicksiluer four penyworth killed well with vinegar then mixe it with two penyworth of oylede bay and therewith annoynt the body Or otherwise take red Onyons and seeth them in running water a good while then bruise the Onyons small and with the water they were sodden in strayne them in then wash the infected place with the same Take a greate quantitie of the hearbe Bennet and as much of red nett●es pound them well strayne them and with the iuyce wash the patyent naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole Take a penyworth of white copperas and as much greene copporas a quarter of an ounce of white Mercury a halpenyworth of Allom burne it and set al ouer the fire with a pint of fayre water and a quarter of a pint of wine vinegar boyle all these together till they come to halfe a pint and then annoynt the sore therewith Take Barrowes grease a prettie quantitie and take an apple and pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a

Ginger bread take a quart of hony and set it on the coales and refine it then take a penny worth of Ginger as much pepper as much Licoras and a quarter of a pound of Aniseeds and a penny worth of Saunders All these must be beaten and s●arsed and so put into the hony then put in a quarter of a pint of Clarret wine or old Ale then take three penny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe Past and then make it into Cakes and drie them gently To make ordinary Quince Cakes take a good peece of a preserued Quince and beate it in a morter and worke it vp into a very stiffe past with fine searst Sugar then print it and drie them gently To make most Artificiall Cinamon stickes take an ounce of Cinamon pound it and half a pound of suger then take some gumme Dragon and put it in steepe in Rosewater then take thereof to the quantity of a hasell nut and worke it out and print it and roule it in forme of a Cinamon sticke To make Cinamon water take a pottle of the best Ale and a pottle of sacke lees a pound of Cinamon sliced fine and put them together and let them stand two daies Then distill them in a limbecke or glasse Still To make Wormewood water take two gallons of good Ale a pound of Aniseeds halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of worme wood and put them into the Ale and let them stand all night and then distill them in a limbeck with a moderate fire To make sweet water of the best kind take a thousand damaske roses two good handfuls of Lauendar knops a three peny waight of mace two ounces of cloues btuised a quart of running water put a little water into the bottome of an earthen pot and then put in your Roses and Lauender with the spices by little and little and in the putting in alwaies knead them downe with your fist and so continue it vntill yon haue wrought vp all your Roses and Lauender and in the working betweene put in alwaies a little of your water then stop your pot close and let it stand foure daies in which time euery morning and euening put in your hand and pull from the bottome of your pot the said Roses working it for a time and then distill it and hang in the glasse of water a graine or two of Muske wrapt in a peece of Sarcenet or fine cloth Others to make sweet water take of Ireos two ounces of Calamus halfe an ounce of Cipresse rootes halfe an ounce of yellow Saunders nine drams of Cloues bruised one ounce of Beniamin one ounce of Storax Calamint one ounce and of Muske twelue graines and infusing all these in Rose-water distill it To make an excellent Date-Leach take Dates and take out the stones and the white rinde and beate them with Suger Cinamon and Ginger very finely then work it as you would worke a peece of Paste and then print them as you please To make a kind of Suger plate take Gumme Dragon and lay it in Rose-water two daies then take the powder of faire Heapps and Suger and the iuyce of an Orange beate all these together in a Morter then take it out and worke it with your hand and print it at your pleasure To make excellent spice Cakes take halfe a pecke of very fine Wheat-flower take almost one pound of sweet butter and some good milke and creame mixt together set it on the fire and put in your butter and a good deale of sugar and let it melt together then straine Saffron into your milke a good quantity then take seuen or eight spoonefull of good Ale barme and eight egges with two yelkes and mix them together then put your milke to it when it is somewhat cold and into your flower put salt Aniseedes bruised Cloues and Mace and a good deale of Cinamon then worke all together good and stiffe that you need not worke in any flower after then put in a little rosewater cold then rub it well in the thing you knead it in and worke it throughly if it be not sweet enough scrape in a little more suger and pull it all in peeces and hurle in a good quantity of Currants and so worke all together againe and bake your Cake as you see cause in a gentle warme ouen To make a very good Banbury Cake take 4. pounds of Currants and wash and picke them very cleane and drie them in a cloth then take three egges and put away one yelke and beate them and straine them with good barme putting thereto Cloues Mace Cinamon and Nutmegges then take a pint of creame and as much mornings milke and set it one the fire till the cold bee taken away then take flower and put in good store of cold butter and suger then put in your egges barme and meale and worke them all together an houre or more then saue a part of the Past and the rest breake in peeces and worke in your Currants which done mould your Cake of what quantity you please And then with that past which hath not any Currants couer it very thinne both vnderneath and a loft And so bake it according to the bignesse To make the best March-pane take the best Iordan almonds blaunch them in warm water then put them into a stone morter and with a wooden pestell beate them to pappe then take of the finest refined sugar well searst and to pappe then take of the finest refined suger well searst and with it Damaske rosewater beate it to a good stiffe paste allowing almost to euery Iordan almond three spoonful of suger then when it is brought thus to a paste lay it vpon a faire table strowing searst suger vnder it mould it like leauen then with a roling-pin role it forth and lay it vpon wafers washt with rosewater then pinch it about the sides and put it into what forme you please then strow searst suger all ouer it which done wash it ouer with rosewater and suger mixt together for that will make the Ice then adorne it with Cumfets guilding or whatsoeuer deuices you please and so set it into a hot stoue and there bake it crispie and so serue it forth Some vse to mixe with the paste cinamon and ginger finely searst but I referre that to your particular taste To make paste of Genoa you shall take Quinces after they haue been boiled soft and beate them in a morter with refined suger cinamon and ginger finely searst a●d Damaske rosewater till it come to a stiffe paste and role it forth and print it and so bake it in a stoue and in this sort you may make paste of Peares Apples Wardens Plummes of all kinds Cherries Barberies or what other fruit you please

water in a vessell of gold or siluer the vertues of this water are these first it expelleth all rhumes and doth away all manner of sicknes from the eies and weares away the pearle pin and webbe it draweth againe into his owne kinde the eie-lids that haue been bleared it easeth the ache of the head and if a man drinke it maketh him looke young euen in old age besides a world of ohter most excellent vertues 6 Take the Gold-smiths stone and put it into the fier till it bee red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beat it small and clense it as cleane as you may and after set it in the sunne with the water of Fennell distilled and Ve●uine Roses Celladine and Rew and a little Aquauite and when you haue sprinkled it in the water nine times put it then in a vessell of glasse and yet vpon a reuersion of the water distill it till it passe ouer the touch foure or fiue inches and when you will vse it then stirre it all together and then take vp a drop with a feather and put it on your naile if it abyde it is fine and good then put it in the eie that runneth or annoynt the head with it if it ake and the temples and beleeue it that of all waters this is the most pretious and helpeth the sight or any paine in the head The water of Cheruyle is good for a sore mouth The water of Callamynt is good for the stomacke The water of Planten is good for the fluxe and the hot dropsy Water of Fennell is good to make a fat body small and also for the eies Water of Violets is good for a man that is sore within his body and for the raynes and for the liuer Water of endiue is good for the dropsy and for the iaundyse and the stomacke Water of Borage is good for the stomacke and for the illica passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for the heary ago and all inward sicknesses Water of Radish drunke twice a day at each time an ounce or an ounce and a halfe doth multiply and prouoke lust and also it prouoketh the tearmes in women Rosemary water the face washed therein both morning and night causeth a faire and cleere countenance also the head washed therewith and let dry of it selfe preserueth the falling of the hai●e and causeth more to growe also two ounces of the same drunke driueth venome out of the body in the same sort as Methridate doth the same twice or thrice drunke at each time halfe an ounce rectifieth the mother● and it causeth womē to be fruitful when one maketh a Bath of this decoction it is called the Bathe of life the same drunke comforteth the heart the brayne and the whole body and clenseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickly and hath all the vertues of Balme Water of Rew drunke in a morning foure or fiue daies together at each time an ounce purifieth the flowers in women the same water drunke in the morning fasting is good against the gryping of the bowels and drunke at morning and at night at each time an ounce it prouoketh the termes in women The water of Sorrell drunke is good for al burning pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it ●laketh thirst it is also good for the yellow Iaundise being taken sixe or eight daies together it also expelleth heate from the liuer if it be drunke and a clothe wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is drie then wet another and apply it and thus doe three or foure times together Lastly the water of Angelica is good for the head for inward infection either of the plague or pestilence it is very soueraigne for sore breasts also the same water being drunke of twelue or thirteene daies together is good to vnlade the stomacke of grosse humors and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraine medicine for the gout by bathing the diseased member much therein Now to conclude and knit vp this chapter it is meete that our huswife know that from the eight of the kallends of the moneth of aprill vnto the eight of the Callends of Iuly all manner of hearbes leaues are in that time most in strength and of the greatest vertue to be vsed and put in all manner of medicines also from the eight of the Callends of Iuly vnto the eight of the Callends of October the stalks stems and hard braunches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the callends of October vnto the eight of the Callends of Aprill all manner of roots of hearbs and plants are the most of strength and vertue to be vsed in all manner of medicines To make an excellent sweet water for perfume you shall take of Basill mints Mariorum Corne flagge roots Isop Sauory Sage Balme Lauender and Rosemary of each one a handfull of Cloues Cinamon and Nutmegges of each halfe an ounce then three or foure Pome-citrous cut into slices infuse all these into Damaske-rose water the space of three daies then distill it with a gentle fire of Charcole then when you haue put it into a very clean glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fine Lawne and then hang it within the water This being either burnt vpon a hot pan or else boiled in perfuming pannes with Cloues B●y leaues and Lemmon pils will make the most delicatest perfume that may be without any offence and will last the longest of all o●her sweet perfumes as hath been found by experience To perfume gloues excellently take the oyle of sweet Almonds oyle of Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them altogether and grind them vpon a painters stone and then annoint the gloues therewith yet before you annoint them let them be dampishly moistned with Damaske Rose water To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues half peny-worths of each and take two spunges and warme one of them against the fire and rubbe your Ierkin therewith and when the oyle is dryed take the other spunge and dippe it in the oyle and rub your Ierkin therewith til it bee dry then lay on the perfume before prescribed for gloues To make very good washing balls take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them two powder with Cloues

with mens opinions Only the composition and worke is no other then this before prescribed and who can doe these neede no instruction for the rest And thus much for Sallets and Frycases To make Fritters another way take Flower Milke Barme grated Bread small Raysings Cinamon Suger Cloues Mace Pepper Saffron and Salt stirre all these together very well with a strong spoone or small ladle then let it stand more then a quarter of an hower that it may rise then beate it in againe and thus let it rise and bebeat in twice or thrice at least then take it and bake them in sweete and strong Seame as hath been before shewed and when they are serued vp to the Table see you strow vpon them good store of Sugar Cynomon and Ginger Take a pint of the best thickest and sweetest Creame and boile it then whilest it is hot put thereunto a good quantitie of faire great Oat-meale Grotes cleane pickt and formerly steept in Milke twelue houres at least and let it soake in this Creame another night then put thereto at least eight yelks of Egges a little Pepper Cloues Mace Saffron Currants Dates Sugar Salt and great store of Swines suet or for want thereof great store of Beefe suet and then fill it vp in the Farmes according to the order of good houswiferie then boyle them on a soft and gentle fire and as they swell prick them with a great pin or small awle to keepe them that they burst not and when you serue them to the Table which must be not till they be a day old first boyle them a little then take them out and toast them browne before the fire and so serue them trimming the edge of the dish either with Salt or Sugar Take the Liuer of a fat Hog and parboyle it then shred it small and after beate it in a Morter very fine then mixe it with the thickest and sweetest Creame and straine it very well through an ordinary strainer● then put thereto six yelkes of Egges and two whites and the grated crums of neere-hand a penny white loafe with good store of Currants Dates Cloues Mace Sugar Saffron Salt and the best Swine suet or Beefe suet but Beefe suet is the more wholsome and lesse loosening then after it hath stood a while fill it into the farmes and boyle them as before shewed and when you serue them to the Table first boyle them a little then lay them on a Gridyron ouer the coales and broyle them gently but scorch them not nor in any wise breake their skinnes which is to bee preuented by oft turning and tossing them on the Grid-yron and keeping a slow fire Take the Yelkes and Whites often or twelue Eggs and hauing beate them well put to them the fine pouder of Cloues Mace Nutmegs Sugar Cynamon Saffron and Salt then take the quantity of two loaues of grated bread Dates small shred and great store of Currants with good store either of Sheepes Hoggs or Beeffe-suet beaten and cut small then when all is mixt well together and hath stood a while to settle then fill it into the farmes as hath been before shewed and in like manner boile them cooke them and serue them to the Table Take halfe a pound of Rice and steepe it in new milke a whole night and in the morning draine it and let the Milke drop away then take a quart of the best sweetest and thickest Creame and put the Rice into it and boyle it a little then set it to coole an hower or two after put in the Yelkes of halfe a dozzen Egges a little Pepper Cloues Mace Currants Dates Sugar and Salt and hauing mixt them well together put in great store of Beefe Suet well beaten and small shred and so put it into the farmes and boyle them as before shewed and serue them after a day old Take the best Hoggs Liuer you can get and boyle it extreamely till it bee as hard as a stone then lay it to coole and being cold vpon a great bread-grater grate it all to powder then si●t it through a fine meale-siue and put to it the crummes of at least two peny loaues of white bread and boyle al in the thickest and sweetest Creame you haue till it be very thick then let it coole and put to it the yelks of halfe a dozzen Egges a little Pepper Cloues Mace Corants Dates small shred Cinamon Ginger a little Nutmeg good store of Sugar a little Saffron Salt and of Beefe and Swines suet great plenty then fill it into the Farmes and boyle them as before shewed Take a Calues Mugget cleane and sweete drest and boyle it well then shred it as small as is possible then take of Strawberry leaues of Endyue Spynage Succorie and Sollell of each a pretty quantitie and chop them as small as is possible and then mixe them with the Mugget then take the Yelkes of halfe a dozzen Egges and three Whites and beate them into it also if you find it is to stiffe then make it thinner with a little Creame warmed on the fier then put in a little Pepper Cloues Mace Cynamon Ginger Sugar Currants Dates and Salt and worke all together with casting in little peyres of sweet Butter one after another till it haue receiued good store of Butter then put it vp into the Calues bagge Sheeps bagge or Hogs bagge and then boyle it well and so serue it vp Take the Blood of an Hogge whilest it is warme and steepe in it a quarte or more of great Oate-meale grotes and at the end of three dayes with your hands take the Grots out of the blood and draine them cleane then put put to those Grotes more then a quarte of the best creame warmd on the fire then take Mother-of-Time Parsely Spinnage Succory Endiue Sorrel and Strawberry leaues of each a few chopt exceeding small and mixe them with the Grots and also a little Fenell seede finely beaten then adde a little Pepper Cloues and Mace Salt and great store of Suet finely shred and well beaten then therewith fill your Farmes and boyle them as hath been before described Take the largest of your Chines of Porke and that which is called a Liste and first with your knife cut the the leane thereof into thin slices and then shred small those slices and then spread it ouer the bottom of a dish or woodden platter then take the fat of the Chine and the Liste and cut it in the same manner and spread it vpon the leane and then cut more leane and spread it on the fat and thus doe one leane vpon another till all the Porke bee shred obseruing to begin and end with the leane then with your knife scortch it through and through diuers wayes and mixe it all well together then take good store of Sage and shred it exceeding small and mixe it with the flesh then giue it a good season of Pepper and

Salt then take the farmes made as long as is possible and not cut in pieces as for Puddings and first blow them well to make the meat slip and then fill them which done with threads deuide them into seuerall linkes as you please then hang them vp in the corner of some Chimney cleane kept where they may take ayre of the fire and let them drie there at least foure dayes before any be eaten and when they are serued vp let them be either fried or boyld on the Gridyron or else roasted about a Capon It resteth now that we speak of boild meats and broths which forasmuch as our Hous-wife is intended to be generall one that can as well feed the poore as the rich we will first begin with those ordinarie wholsome boyld-meates which are of vse in euery good mans house therefore to make the best ordinarie Pottage you shall take a racke of Mutton cut into pieces or a leg of Mutton cut into pieces for this meate and these ioynts are the best although any other ioynt or any fresh Beefe will likewise make good Pottage and hauing washt your meate well put it into a cleane pot with faire water and set it on the fire then take Violet leaues Succory Strawbery leaues Spinage Langdebeefe Marigold flowers Scallions a little Parsly chop thē very small together then take halfe so much Oat-meale well beaten as there is Hearbs and mixe it with the Hearbs and chop all very well together then when the pot is ready to boyle skum it very wel and then put in your hearbs and so let it boyle with a quick fire stirring the meate oft in the pot till the meate bee boyld enough and that the hearbs and water are mixt together without any separation which will bee after the consumption of more then a third part Then season them with Salt and serue them vp with the meate either with Sippets or without Some desire to haue their Pottage greene yet no herbs to be seene in this case you must take your hearbs and Oat-meale and after it is chopt put it into a stone Morter or Bowle and with a woodden pestell beate it exceedingly then with some of the warme liquor in the pot straine it as hard as may be and so put it in and boyle it Others desire to haue Pottage without any hearbs at all And then you must only take Oat-meale beaten and good store of Onions and put them in and boile them together and thus doing you must take a greater quantitie of Oate-meale then before If you wil make pottage of the best daintiest kind you shal take Mutton Veale or Kid hauing broke the bones but not cut the flesh in peeces and wash it put it into a pot with faire water after it is ready to boile and is throughly skumd you shal put in a good handful or two of smale oat-meale then take whole lettice of the best most inward leaues whole spinage endiue succory and whole leaues of colast ●orry or the inward parts of white cabage with two or three sli●'t onions and put all into the pot and boile them well together till the meat be enough and the herbes so soft as may be and stirre them oft well together and then season it with salt and as much veriuice as will onely turne the tast of the pottage and so serue them vp couering the meat with the whole hearbes and adorning the dish with sippets To make ordinary stewd broth you shall take a necke of veale or a leg or mary bones of beefe or a pullet or mutton and after the meat is washt put it into a pot with faire water and being ready to boile skumme it well then you shall take a couple of manchets and paring away the crust cut it into thicke slices and lay them in a dish and couer them with hot broth out of the pot when they are steept put them and some of the broth into a strainer and straine it and then put it into the pot then take halfe a pound of Prunes half a pound of Rai●ins and a quarter of a pound of Currants clean pickt washt with a litle whole Mace and two or three brused Cloues and put them into the pot and stirre all well together and so let them boile till the meate be enough then if you will alter the colour of the broth put in a little Turnesole or red Saunders and so serue it vpon Sippets and the fruit vppermost To make an excellent boiled meate take fowre peeces of a racke of Mutton and wash them cleane and put them into a pot well scowred with faire water then take a good quantity of wine and veriuice and put into it then slice a handfull of Onions and put them in also and so let it boile a good while then take a peece of sweet butter with gi●ger and salt and put it ●o also and then make the broth thicke with grated bread and so serue it vp with sippets To boile a Mallard curiously take the Mallard when it is faire dressed washed and trust and put it one a spit and rost it till you can get the gra●y out of it then take it from the spit and boile it then take the best of the broth in a pipkin and the grauy which you saued with a peece of sweete butter and Currants Vineger Sugar P●pper and grated bread Thus boile all these together and when the Mallard is boiled sufficiently lay it on a dish with sippets and the broth vpon it and so serue it foorth To make an excellent Olepotrige which is the onely principall dish of boild meate which is esteemed in all Spaine you shall take a very large vessell pot or kettell and filling it with water you shall set it on the fire and first put in good thicke gobbets of well fed Beefe and being ready to boile skumme your pot when the Beefe is halfe boiled you shall put in Potato roots Turneps and Skirrets also like gobbets of the best Mutton and the best Porke after they haue boyled a while you shall put in the like gobbets of Venison red and Fallow if you haue them then the like gobbets of Veale Kidde and Lamb a little space after these the foreparts of a fat Pigge and a crambd Pullet then put in Spinage Endiue Succory Marigold leaues flowers Lettice Violet leaues Strawberry leaues Buglosse and Scallions all whole and vnchoot then when they haue boiled a while put in a Partridge and a Chicken chopt in peeces with Quailes Rails Blackbirds Larkes Sparrowes and other small birds all being well and tenderly boiled season vp the broth with good store of Sugar Cloues Mace Cinamon Ginger and Nutmegge mixt together in a good quantity of Veriuice and salt and so stirre vp the pot well from the bottome then dish it vp vpon great Chargers or long Spanish dishes made in the fashion of our English woodden

height and is neither too moist nor too dry you shall obserue these signes first in your large ioints of meate when the stemme or stroke of the meate offendeth either vpright or els goeth from the fire when it beginneth a little to shrinke from the spit or when the grauy which droppeth from it is cleare without bloodinesse If it be a Pigge when the eies are fallen out and the body leaueth piping for the first is when it is halfe rosted and would bee singed to make the coat rise and be crackle and the latter when it is fully enough and would be drawne or if it be any kind of fowle you rost when the thighs are tender or the hinder parts of the pinions at the setting on of the wings are without blood then be sure that your meat is fully enough roasted yet for a better and more certain assurednesse you may thrust your knife into the thickest parts of the meate and draw it out againe and if it bring out white grauy without any bloodishnesse then assuredly it is enough and may be drawne with all speed conuenient after it hath beene well basted with butter not formerly melted then dredged as aforesaid then basted ouer the dredging and so suffered to take two or three turnes to make crispe the dredging Then disht in a faire dish with salt sprinckled ouer it and so seru'd forth Thus you see the generall forme of roasting all kind of meat therefore now I will returne to some particular dishes together with their seuerall sawces If you will roast mutton with oisters take a shoulder a lone● or a legge and after it is washt parboile it a little then take the greatest oisters and hauing opened them into a dish draine the grauy cleane from them twice or thrice then parboile them a little Also then take spinage endiue succory strawberry leaues violet leaues and a little parsley with some scallions chop these very small together Then take your oisters very dry draind and mixe them with an halfe part of these herbes Then take your meate and with these oisters and hearbes farce or stop it leauing no place empty then spit it and roast it and whilst it is in roasting take good store of veriuice and butter and a little salt and set in a dish on a chaffing-dish and coales and when it begins to boile put in the remainder of your herbes without oisters and a good quantity of currants with Cinamon and the yelke of a couple of egges And after they are well boyled and stir'd together season it vp according to tast with sugar then put in a few lemmon slices and the meate being enough draw it and lay it vpon this sawce remooued into a clean dish the egges thereof being trimmed about with sugar and so serue it foorth To toast a legge of Mutton after an out-landish fashion you shall take it after it is washt and cut out all the flesh from the bone leauing onely the outmost skinne entirely whole and fast to the bone then take thicke creame and the yelke of egges and beate them exceedingly well together then put to Cinamon Mace and a little Nutmegge with Salt then take bread crumms finely grated and searst with good store of Currants and as you mixe them with the creame put in sugar and so make it into a good stiffnesse Now if you would haue it looke greene put in the iuice of sweet hearbes as Spinage Violet leaues Endiue c. If you would haue it yellow then put in a little Safforn strained and with this fill vp the skin of your legge of Mutton in the same shape and forme that it was before and sticke the out-side of the skinne thick with Cloues and so roast it thorowly and baste it very well then after it is dredg'd serue it vp as a legge of Mutton with this pudding for indeed it is no other you may stop any other ioint of meate as breast or loine or the belly of any Fowle boiled or roast or rabbet or any meat else which hath skinne or emptinesse If into this pudding also you beate the inward pith of an Oxes backe it is booth good in tast and excellent soueraigne for any disease ache or fluxe in the ●aynes wha●soeuer To roast a Gigget of Mutton which is the legge splatted and halfe part of the loine together you shall after it is washt stop it with cloues so spit it and lay it to the fire and tend it well with b●sting Then you shall take vinegar butter and currants and set them on the fire in a dish or pipkin then when it boiles you shall put in sweete herbes finely chopt with the yelke of a couple of egges and so let them boile together then the meat being halfe roastest you shall pare of some part of the leanest and brownest then shed it very small and put it into the Pipkin also then season it vp with sugar cinamon ginger and salt and so put it into a cleane dish Then draw the Gigget of Mutton and lay it on the sauce aud throw salt on the top and so serue it vp You shall take a legge of veale and cut the flesh from the bones and cut it out into thin long slices then take sweet hearbes and the white parts of scallions and chop them well together with the yelkes of egges then rowle it vp within the slices of Veale and so spit them and roast them then boile veriuice butter sugar cynamon currants and sweet herbes together and being seasoned with a little salt serue the Oliues vp vpon that sauce with salt cast ouer them To roast a Pigge curiously you shall not scald it but draw it with the haire on then hauing washt it spit it and lay it to the fire so as it may not scorch then being a quarter roasted and the skinne blistered from the flesh with your hand pull away the haire and skinne and leaue all the fat and flesh perfectly bare then with your knife scotch all the flesh downe to the bones then bast it exceedingly with sweet butter and creame being no more but warme then dredge it with fine bread-crummes currants sugar and salt mixt together and thus apply dredging vpon basting and basting vpon dredging till you haue couered all the flesh a full inch deepe Then the meat being fully rosted draw it and serue it vp whole To roast a pound of Butter curiously and well you shall take a pound of sweet Butter and beate it stiffe with sugar and the yolkes of egges then clap it round-wise about a spit and lay it before a soft fire and presently dredge it with the dredging before appointed for the Pigge then as it warmeth or melteth so apply it with dredging till the butter be ouercomed and no more wil melt to fall from it then roast it browne and so draw it and serue it out the dish being as neatly trim'd with sugar as may be To roast a

pudding on a spit you shall mixe the pudding before spoken of in the leg of Mutton neither omitting hearbes nor saffron and put to a little sweet butter and mix it very stiffe then fold it about the spit and haue ready in another dish some of the same mixture well seasoned but a great deale thinner and no butter at all in it and when the Pudding doth beginne to roast and that the butter appeares then with a spoone couer it all ouer with the thinner mixture and so let it roast then if you see no more butter appeare then bast it as you did the Pigge and lay more of the mixture on and so continue till all bee spent And then roast it browne and so serue it vp If you will roast a Chine of Beefe a loyne of Mutton a Capon and a Larke all at one instant and at one fire and haue all ready together and none burnt you shall first take your Chine of Beefe and perboile if more then halfe through Then first take your Capon being large and fat and spit it next the hand of the turner with the legges from the fire then spit the Chine of Beefe then the Larke and lastly the loine of Mutton and place the Larke so as it may be couered ouer with the Beefe and the fat part of the loine of Mutton without any part disclosed Then bast your Capon and your loine of Mutton with cold water and Salt the Chine of Beefe with boyling larde Then when you see the beefe is almost enough which you shall hasten by schorching and opening of it then with a cleane cloth you shall wipe the Mutton and Capon all ouer and then bast it with sweet butter till all bee enough roasted Then with your knife lay the Larke open which by this time will be stewed betweene the Beefe and Mutton and basting it also dredge all together draw them and serue them vp If you wil roast any Venison after you haue washt it clensed al blood from it you shal sticke it with cloues all ouer on the out side and if it be leane you shall larde it either with Mutton larde or Porke larde but mutton is the best then spit it and roast it by a good soking fire then take Vinegar bread crummes and some of the grauy which comes from the Venison and boile them well in a dish then season it with sugar cinamon ginger and salt And serue the Venison foorth vpon the sauce when it is roasted enough If you will roast a peece of fresh Sturgeon which is a dainty dishe you shall first stop it all ouer with cloues then spit it and let it roast at great leasure plying it continually with basting which will take away the hardnesse then when it is enough you shall draw it and serue it vpon Venison sauce with salt onely throwne ouer it The roasting of all sorts of meates differeth nothing but in the fires speed and leasure as is before said except these compound dishes of which I haue giuen you sufficient presidents and by them you may performe any worke whatsoeuer but for the ordering preparing and trussing your meates for the spit or table in that there is much difference for in all ioynts of meate except a shoulder of Mutton you shall crush and breake the bones well from Pigges and Rabbets you shall cut off the frete before you spit them and the heads when you serue them to table and the Pigge you shall chine and diuide into two parts Capons Pheasants Chickens and Turkies you shall roast with the Pinions foulded vp and the leggs extended Hens Stock-doues and Hous-doues you shall roast with the pinions foulded vp and the legges cut off by the knees and thrust into the bodies Quailes Partridge and all sorts of small birds shall haue their pinions cut away and the legges extended all sorts of Water-fowle shall haue their pinions cut away and their legges turned backward Wood-cocks Snipes and Stints shall be rosted with their heads and necks on and their legges thrust into their bodies and Shouelers and Bitterns shall haue no necks but their heads onely Take a Cowes Vdder and first boile it wel then sticke it thick all ouer with Cloues then when it is cold spit it and lay it to the fier and apply it very well with basting of sweete butter and when it is sufficiently roasted and browne then dredge it and draw it from the fire take vinegar and Butter and put it on a Chaffing-dish and coales and boile it with white bread crums till it be thick then put to it good store of suger and cinamon and putting it in a cleane dish lay the Cowes Vdder therein and trim the sides of the dish with suger and so serue it vp Take an excellent good legge of Veale and cut the thick part thereof a handfull and more from the Knuckle then take the thick part which is the fillet and fierce it in euery part all ouer with strawberry-leaues vplet-leaues sorrell spinage endiue and succorie grossely chopt together and good store of onyons then lay it to the fire and roast it very sufficiently and browne casting good store of salt vpon it and basting it well with sweete butter then take of the former hearbs much finer chopt then they were for fiercing and put them into a Pipkin with vinegar and cleane washt currants and boyle them wel together then when the hearbs are sufficiently boyld and soft take the yelkes of foure very hard boyld egges and shred them very small and put them into the Pipkin also with suger and cinamon and some of the grauie which drops from the Veale and boyle it ouer againe and then put it into a cleane dish the fillet being dredgd and drawne lay vpō it and trim the side of the dish with suger so serue it vp To make an excellent sauce for a rost Capon you shall take onions and hauing sliced and pilled them boile them in faire water with pepper salt and a few bread-crummes then put vnto it a spoonefull or two of Claret-wine the iuyce of an orenge and three or foure slices of a lemmon pill all these shred together and so powre it vpon the Capon being broake vp To make sauce for an old Hen or Pullet take a good quantitie of beere and salt and mixe them well together with a few fine bread-crummes and boile them on a chafing-dish and coales then take the yelks of three or fowre hard Eggs and being shred small put it to the Beere and boile it also then the Hen being almost enough take three or fowre spoonefull of the grauie which comes from her and put it to also and boile altogether to an indifferent thicknesse which done suffer it to boile no more but only keepe it warme on the fire and put into it the iuyce of two or three Orenges the slices of Lemmon pills shred small and the slices of Orenges also

cloth after your hemp or flax hath bin swingled once ouer which is sufficient for the market or for ordinary sale you shal then for cloth swingle it ouer the second time and as the first did beat away the bun and soften the rinde so this shall break and diuide and prepare it fit for the heckle hurds which are this second time beaten off you shall also saue for that of the hemp being toased in wool cards wil make a good hempen hurden that comming from the flaxe vsed in that manner a flax hurden better then the former After the second swingling of your Hempe and that the hurds thereof haue been laid by you shall take the strikes and diuiding them into dozens or halfe dozens make them vp to great thicke roles and then as it were broaching them or spitting them vpon long stickes set them in the corner of some chimney where they may receiue the heate of the fire and there let them abide till they bee dried exceedingly then take them and laying them in a round trough made for the purpose so many as may conueniently lie therein and there with beetles beat them exceedingly till they handle both without within as soft and pliant as may be without any hardnesse or roughnesse to be felt or perceiued then take them from the trough and open the roler and diuide the strikes seuerally as at the first and if any be insufficiently beaten role them vp and beat them ouer as before When your Hempe hath been twice swingled dried and beaten you shal then bring it to the heckle which instrument needeth no demonstration because it is hardly vnknown to any woman whatsoeuer and the first Heckle shall be course open and wide toothed because it is the first breaker or diuider of the same and the layer of the strikes euen straight and the hurds which come of this heckling you shall mixe with those of the latter swingling it will make the cloth much better then you shall heckle it the second time through a good straight heckle made purposely for hemp be sure to break it very wel and sufficiently therupon saue both the hurds by themselues and the strikes by themselues in seuerall places Now here bee some very principall good Hus-wiues which vse only but to heckle their hemp once ouer affirming that if it be sufficiently dried and beaten that once going ouer through a straight heckle will serue without more losse of labour hauing been twice swingled before Now if you intend to haue an excellent peece of hempen cloth which shall equall a peece of very pure linnen then after you haue beaten it as before said and heckled once ouer you shall then role it vp againe drie it as before and beat it againe as much as at the first then heckle it through a fine flaxen heckle and the towe which falles from the heckle will make a principall hemping but the Teare it selfe a cloth as pure as fine Hus-wifes linnen the indurance and lasting whereof is rare wonderfull thus you see the vttermost art in dressing of hemp for each seueral purpose in cloth making till it come to the spinning Flax after it hath been twice swingeld needeth neither more drying nor beating as hempe doth but may bee brought to the heckle in the same manner as you did hempe onely the heckle must be much finer and straiter and as you did before the first heckle being much courser then the latter holding the strike stiffe in your hand breake it very well vpon that heckell then the hurdes which come thereof you shall saue to make fine hurden cloth of and the strike it selfe you shall passe through a finer heckle and the hurds which come from thence you shall saue to make fine midlen cloth of and then teare it selfe for the best linnen To dresse Flaxe for the finest vse that may mee as to to make faire Holland cloth of great price or thread for the most curious purpose a secret hitherto almost concealed from the best Hus-wifes you shall take your flaxe after it hath been handled as is before shewed and laying three strikes together plat them in a plat of three so hard and close together as it is possible ioining one to the end of another till you haue platted so much as you thinke conuenient and then begin another plat● and thus plat as many seueral plats as you thinke will make a role like vnto one of your Hempe roules before spoke off and then wreathing them hard together make vp the roule● and so many roules more or lesse according to the purpose you dresse them for This done put the roules into a hempe trough and beat them soundly rather more then lesse the hempe and then open and vnplat it and diuide euery strike from other very carefully then heckle it through a finer heckle then any formerly vsed for of heckles there be euer three sorts and this must be the finest and in this heckling you must bee exceeding carefull to doe it gently lightly and with good deliberation least what you heckle from it should runne to knots or other hardnes as it is apt to doe but being done artificially as it ought you shall see it looke feele it handle like fine soft cotton or Iersey wooll and this which thus looketh and feeleth and falleth from the heckle will notwithstanding make a pure fine linnen and runne at least two yards and a halfe in the pound but the teare it selfe will make a perfect strong and most fine holland running at least fiue yards in the pound After your teare is thus drest you shall spinne it either vpon wheele or rocke but the wheele is the swifter way the rocke maketh the finer thread you shall draw your thread according to the nature of the teare and as long as it is euen it can not be to small but if it be vneuen it will ne●er make a durable cloth Now for as much as euery Hus-wife is not able to spinne her owne teare in her owne house you shall make choice of the best Spinners you can heare of and to them put foorth your teare to spinne waighing it before it goe and waighing it after it is spun and drie allowing waight for waight or an ounce and a halfe for wast at the most as for the prises for spinning they are according to the natures of the country the finenesse of the teare and the dearenesse of prouisions some spinning by the pound some by the lay and some by day as the bargaine shall be made After your yarne is spunne vpon spindles spooles or such like you shall then reele it vpon reeles of which the reeles which are hardly two foot in length and haue but onely two contrary crosse barres are the best the most easie and least to be troubled with rauelling and in the weauing of your fine yarne to keepe it the better from