Chickweed cut all these with a knife and so seeth them well in conduit water and and thicken it with Barlie meal being finely sifted and so roule it sure and lay it to the swelled place and shift it twice a day To make a strong Water good for a Canker or any old Sore or to eat any lump of flesh that groweth Take of Celandine a handfull of red Sage a handfull and of Woodbind leaves a handfull shred all these together very small and steep them in a quart of white Wine and a pint of Water letting it stand all night and on the morrow strain it and put therein of Borex nine penny-worth of Camphire nine pennyworth and of Mercury four pennyworth and set them on a soft fire boyling softly for the space of an hour and when you will use it warm a little of it dip it in a cloth and lay it to the Sore or in any Cotten To heal any Bruise Sore or Swelling Take two pound of Wax and two pound of Rosin and two pound and a half of Butter and four spoonfuls of Flower and two good spoonfuls of Honey put in your Wax Rosin and your Butter altogether boyle all these together and clarifie it then put in two ounces of Carmerick and when it hath thus boyled a quarter of an hour put a little water in a dish and put it in and let it stand till it be cold and when you will use it you may melt it on a soft fire and put in your clothes and make Searcloth and you may spred it plaisterwise to heal any Wound A Medicine for any Wound old or new Take a pint of Sallade oyle and four ounces of Bees Wax and two ounces of Stone-pitch and two ounces of Rosin and two ounces of Venice Turpentine and one pennyworth of Frankincense and a handfull of Rosemary tops and a handfull of Tutson leaves and a handfull of Plantain leaves these Hearbs must be stamped and the juyce of them put to the things aforesaid and let them boyle altogether about a quarter of an hour or thereabouts this being done put it into an earthen pot and when it is cold you may use it as you have occasion and keep it two year a most excellent Medicine A Medicine for a Wen. Take black Sope and unquencht Lime of each a like quantity and beat them very small together and spread it on a wollen cloth and lay it on the Wen and it will consume it away For breaking out of Childrens heads Take of white Wine and sweet Butter a like and boyle them together till it come to a Salve and so annoint the head therewith For to mundifie and gently to cleanse Vlcers and to break new flesh Take Rosin eight ounces Colophonia four ounces Era Olia ana one pound Adipis ovini Gum Amoniaci Opoponaci ana one ounce fine Eruginis raris boyl your Wax Colophony and Rosin with the Oyle together then strain the Gums being first dissolved in Vinegar and boyle it with a gentle fire then take it off and put in your Verdigreece and fine powder and use it according to Art A Fomentation Take the liquour wherein Neats feet have been boyled with Butter and new Milk and use it in manner of a Fomentation For the falling Sicknesse or Convulsions Take the dung of a Peacock make it into powder and give so much of it to the Patient as will lie upon a shilling in Succory water fasting For a Tetter proceeding of a salt humour in the Breast and Paps Annoint the sore place with Tanners Owse For the bloudy Flux Take the bone of a Gammon of Bacon and set it up an end in the middle of a Charcoal fire and let it burn till it looks like Chalk and that it will burn no longer then powder it and give the powder thereof unto the sick A Plaister for all manner of Bruises Take one pound of mede Wax and a quartern of Pitch half a quartern of Galbanum and one pound of Sheeps Tallow shred them and seeth them softly and put them to a little white Wine or good Vinegar and take of Frankincense and Mastick of each half an ounce in powder and put it to and boyle them altogether and still them till it be well relented and spread this salve upon a mighty Canvas that will over-spread the Sore and lay it thereon hot till it be whole To make an Ointment called Flos Unguentorum Take Rosin Perrosin and half a pound of Virgin Wax Frankincense a quarter of a pound of Mastick half an ounce of Sheeps Tallow a quarter of a pound of Camphire two drachms melt that that is to melt and powder that that is to powder and boyl it over the fire and strain it through a cloth into a pottle of white Wine and boyle it altogether and then let it cool a little and then put thereto a quartern of Turpentine and stir all well together till it be cold and keep it well This Ointment is good for Sores old and new it suffereth no corruption in the Wound nor no evill flesh to be gendered in it and it is good for head-ach and for all manner of Imposthumes in the head and for wind in the brain and for Imposthumes in the body and for boyling eares and cheeks and for sauce-flegm in the face and for Sinewes that be knit or stiffe or sprung with travall it doth draw out a Thorn or Iron in what place soever it be and it is good for biting or stinging of venomous Beasts it rotteh and healeth all manner of Botches without and it is good for a Fester and Canker and Noli me Tangere and it draweth out all manner of aking of the Liver and of the Spleen and of the Mervis and it is good for aking and swelling of many Members and for all Members and it ceaseth the Flux of Menstrua and of Emeroides and it is a speciall thing to make a sumed cloth to heal all manne of Sores and it searcheth farthest inward of any Ointment An Ointment for all sort of Aches Take Bettany Cammomil Celendine Rosemary and Rue of each of them a handful wash the Hearbs and presse out the water and then chop or stamp them very small and then take fresh Butter unwashed and unsalted a quart and seeth it untill half be wasted and clarified then scum it clean and put in of oyle Olive one ounce a piece of Virgins Wax for to harden the Ointment in the summer time and if you make it in the Winter put into your Ointment a little quantity of Footsenne instead of the Virgins Wax An excellent Syrupe to purge Take Sena Alexandrina one pound Polipodium of the Oak four ounces Sarsaparilla two ounces Damask Prunes four ounces Ginger seven drachms Annise-seeds one ounce Cumminseeed half an ounce Carraway seeds half an ounce Cinnomon ten drachms Aristolochia rotunda Peonia of each five drachms Rubarb one ounce Agarick six drachms I amarisk two handfulls Boil all
it and put half a spoonful of Triacle into it make it luke-warm and let the Patient drink of it fasting upon his well day and walk upon it as long as he is able this hath been approved good for an Ague that cometh every second day Against the Wind. Take Cummin seeds and steep them in Sack four and twenty houres dry them by the fire and hull them then take Fennel seed Carraway seed and Annise seed beat all these together and take every morning half a spoonful in broth or beer fasting Against Wind. Take Enula campana grate it and drink half a spoonful fasting For the Sting of an Adder Take a head of Garlick and bruise it with some Rue adde some Honey thereto and if you will some Triacle and apply it to the place For the biting of a Dog Take Ragwort chop it and boyle it with unwashed Butter to an Ointment A Medicine for a Woman that hath a dead Child or for the after-Birth after deliverance Take Date stones dry them and beat them to pouder then take Cummin-seed Grains and English Saffron make them in pouder and put them altogether in like quantitie saving lesse of the Saffron then of the rest then searce them very finely and when need is to drinke it take a spoonful at once with a little Malmsie and drinke it milk-warm it is good to bring forth a dead child or for the after-birth or if the woman have any rising in her stomack or flushing in her face during her childbed the Datestones with round holes in the sides are the best if you put a quantity of white Amber beaten amongst the pouder it will be the better To make the best Paracelsus salve Take of Lithâ—rge of Gold and Silver of each three ounces and put to it one pound and half of good Sallet oyle and as much of Linseed Oyle put it into a large earthen vessel well leaded of the fashion of a milk boul or a great bason set it over a gentle fire and keep it stirring till it begin to boyl then put to it of red Lead and of Lapis Calaminaris of each half a pound keep it with continuall stirring and let it boil two houres or so long till it be something thick which you may know by dropping a little of it upon a cold board or stone then take a skillet and put into it a pound of yellow Wax as much black Rosin half a pound of gum Sandrach of yellow Amber Olibanum Myrrh of Aloes Hepatica of both the kinds of Aristolochias round and long of every of these in fine pouder searced one ounce of Mummia one ounce and a half of oyle of Bayes half a pound of oyle of Juniper six ounces dissolve all these together in the aforesaid Skillet and then put them to the former Plaister set it over a gentle fire and keep it with stirring till it boile a little Then take your five gums Popanax Galbanum Sagapenum Ammoniacum and Bdelium of each of these three ounces which must be dissolved in white wine Vinegar and strained and the Vinegar exasperated from them before you go about the plaister let there be three ounces of each of them when they are thus prepared then when the Plaister hath gently boyled about half the bignesse of a Nutmeg at a time continuing that order untill all the Gums be in and dissolved then set it over the fire again and let it boyl a very little but before it boil be sure that the gums be all dissolved for else it will run into lumps and knots after it hath boiled a little take it from the fire again and continue the stirring of it very carefully and put to it these things following being in readinesse take of both the Corals red and white of mother of Pearl of Dragons blood of Terra lemnia of white Vitriol of each of them one ounce of Lapis Hematitis and of the Loadstone of each of them one ounce and a half of the floures of Antimony two drachms of Crocus Martis two drachms of Camphire one ounce of common Turpentine half a pound mix all these together but first let those things that are to be poudred be carefully done and fully searced then put them altogether among the former things and again set it over the fire with a moderate heat and gentle to boyl till it be in the form of a Plaister the which you may know by dropping it on a cold peece of Wood or Stone or Iron you must above remember to keep it with continuall stirring from the beginning to the ending when you make it up let your hands and the place you roul it on be annointed with the oyle of S. Johns Wort and of earth worms and Juniper Cammomile and Roses together wrap it in Parchment or Leather and keep it for your use Memorandum That the Camphire bee dissolved in the oyle of Juniper mix them together with the Gum Sandrach and put them in towards the latter end An Ointment for any strain in the joynts or for any sore Take three pound of fresh Butter unwashed and set it into an Oven after the bread be drawn out and let it stand two or three hours then take the clearest of the Butter and put it into a posnet then take the tops of red Nettles and chop them very small and put so many Nettles to the Butter as will be moistned with the Butter and so set it on the fire and boil it softly five or six hours and when it is so boyled put thereto half a pint of the best oyle Olive and then make it boil a very little and take it off and strain it into an earthen pot and keep it for your use Mr. Ashleys Ointment Take six pound of May Butter unsalted one quart of Sallet Oyle four pound of Barrows grease one pound of the best Rosin one pound of Turpentine half a pound of Frankincense To this rate take these hearbs following of each a handful viz. Smallage Balm Lorage Red Sage Lavender Lavender-Cotton Herb-grace Parsley Cumferie called Boneset Sorrel Laurel leaves Birch leaves Lungwort Majoram Rosemarie Mallows Cammomile S. Johns Wort Plantain Allheal Chickweed English Tobacco or else Henbane Groundsell Woundwort Betony Agrimonie Carduus Benedictus wild wine or white Wine called Bryan Adders tongue Mellilot pick all these Hearbs clean wash them strain them clean from the water all these must be gathered after the Sun rise then stamp all these Hearbs in a stone or wooden-morter so small as possible may be then take your Rosin and beat it to pouder with your Frankincense and melt them first alone then put in your Butter your Hogs-grease and Oyle and when all is melted put in your hearbs and let them all boil together half a quarter of an hour then take it from the fire and leave stirring of it in no wise a quarter of an hour after and in that time that it is from the fire put in your Turpentine and two ounces
glasse half full with the tops of Poppy floures which groweth in the Corn set this in the Sun a fortnight and so keep it all the year and annoint the Temples of your head with it For a Cough Take Sallade oyle Aqua vitae and Sack of each an equall quantity heat them altogether and before the fire rub the soles of your feet with it To make a Jelly of Harts-horn Take a quart of running water and three ounces of Harts-horn scraped very fine then put it into a stone Jug and set the Jug in a Kettle of water over the fire and let it boyle two or three houres untill it jelly then put into it three or four spoonfuls of Rose-water or white Wine then strain it you may put into it Musk or Ambergreece and season it as you please To make a Glister Take half a quart of new Milk or three quarters set it on the fire and make it scalding hot then take it off and put into it a yoalk of a new laid Egg beaten two ounces of brown Sugar Candie or Black Sugar give it the party bloud-warm To make a Glister Take the bone of a neck of Mutton or Veal clean washed set it on the fire to boyl in three pints of fair water and when it is clean scummed then put in the roots of Fennel and Parsely clean washed and scraped of either of them the Roots bruised a handfull of Cammomile and Mallows a handfull let all these boil together till half be wasted then strein it take three quarters of a pint of this broth brown Sugar Candie two ounces of Oyle of Flaxseed two ounces mingle all these together and take it for a Glister bloud-warm when it is in your body keep it half an hour or three quarters of an hour or an hour if you can A Comfortable Cordial to cheer the Heart Take one ounce of conserve of Gillifloures four grains of the best Musk bruised as fine as flower then put it into alitle tin pot and keep it till you have need to make this Cordiall following Viz. Take the quantitie of one Nutmeg out of your tin pot put to it one spoonfull of Cinnamon water and one spoonful of the Sirrup of Gilliflours Amber-greece mix all these together and drink them in the morning fasting three or four houres this is most comfortable A Cordial for Winde in the Stomack or any Part. Take six or eight spoonfuls of Penny-royall water put into it four drops of oyle of Cinnamon so drinke it any time of the day so you fast two houres after Restoratives Take a well flesht Capon from the barn-door and pluck out his Intrals then wash it within with a little white-wine then flea of all the skin and take out his bones and take the flesh onely cut it in little peeces and put it into a little stone bottle and put to it an ounce of white Sugar-candie six Dates slit with the stones and piths taken out one large Mace then stop the bottle up fast and set it in a Chafer of water and let it boil three houres then take it out and pour the juice from the meat and put to it one spoonful of red Rose water and take the better part for your breakfast four hours before dinner and the other part at three a clock in the afternoon being bloud-warm Another Restorative Take half a pint of Claret wine and half a pint of ale and make a caudle with a new laid egg put in half a Nutmeg cut into two peeces then take it off the fire and put in seven grains of Ambergreece drinke this for two breakfasts for it will increase bloud and strength Another Restorative Take two new laid Eggs and take the whites clean from them and put the yolks both in one shell then put in two spoonfulls of Claret wine seven grains of Amber-greece small bruised and a little Sugar Candie stir all these together and make them bloud-warm and sup them up for a breakfast three or four hours before dinner Another Restorative Take a young leg of Mutton cut off the skin and the fat take the flesh being cut into small peeces and put it into a stone bottle then put to it two ounces of raisins of the Sun stoned large Mace an ounce and half of Sugar Candie and stop the bottle very close and let it boil in a Chafer three hours and so put the juice from the meat and keep it in a clean glasse it will serve for three breakfasts or if he will he may take some at three a clock in the afternoon being made warm A restoring Broath Take two ounces of Chene roots first slit very thin then put it in a new Pipkin with five pints of running water being close covered and so set it upon embers all night long where it may be very hot but not seeth then put to that water a great cock Chicken and when it is clean scummed put into it two spoonfuls of French Barly six Dates slit with the pithes and stones taken out two ounces of Raisins of the Sun stoned large Mace let all these boyle together till half be consumed then take out the Cock and beat the flesh of it in a clean Morter and a little of the broth then strain it altogether throughout a hair Collender then put in two spoonfuls of red Rose-water and sweeten it with white Sugar-candy drink of this broth being made warm half a pint in the morning early fasting and sleep after it if you can drink a good draught at three of the clock in the afternoon this broth is very good for a Consumption and the longer they taste it it is the better A Strengthening Meat Take Potato roots roste them or bake them then pill them and slice them into a dish put to it lumps of raw marrow and a few Currans a little whole Mace and sweeten it with Sugar to your taste and so eat it in stead of buttered Parsnips Broath for a Consumption Take three Marrow bones break them in pieces and boil them in a gallon of water till half be consumed then strain the liquor through a Collender and let it stand 〈◊〉 it be cold then take off all the fat clean and put the broth into a Pipkin and put to it a good Cock chicken and a knuckle of Veal then put into it the bottome of a white loaf a whole Mace two ounces of Raisins of the Sun stoned six Dates slit let all these boil together till half be consumed then strain it instead of Almonds take a few Pistaties kernels and beat them and strain them with your broths as you doe Allum milk and so sweeten it with white Sugar and drink half a pint early in the morning and at three a clock in the afternoon and so continue a good while together or else it will doe you no good Another Cordiall Take a preserved Nutmeg cut it in four quarters eat a quarter at a breakfast and another in the
afternoon this is good for the head and stomack A Cordial for a Breakfast fasting Eat a good peice of a Pomecitron preserved as big as your two fingers in length and breadth and so at three of the clock in the afternoon A Restoring Breakfast Take the brawn of a Capon or Pullet twelve Jordan Almonds blanched beat them together and strain out the juyce with a draught of strong broath and take it for a breakfast or to bedward A Medicine for any gripings of the Belly Take a pint of Claret wine put to it a spoonful of Parseley seed and a spoonful of sweet Fennel seed half a dosen Cloves a branch of Rosemary a wild Mallow root clean washt and scrapt and with the pith taken out with a good peece of Sugar set this on the fire and burn the Claret very well with all these things in it then drinke a good draught of it in the morning fasting and at three a clock in the afternoon To keep the Body Lapintine Take half a pint of running water put it in a new Pipkin with a cover then put into the water two ounces of Manna and when it is dissolved strain it and put to it four ounces of Damask Prunes eight Cloves a branch of Rosemary let all these stew together while they be very tender then eat a dosen of them with a little of the liquor an hour before dinner or supper then take a draught of broth and dine To make the China Broth for a Consumption Take China root thin sliced two ouncs steep it twenty four houres in eight pints of fair water letting it stand warm all the time being close covered in an earthen Pipkin or Iron pot then put to it a good Cockrell or two Chickens clean dressed and scum it well then put in five leaved grasse two handfuls Maiden-hair Harts tongue of either half a handful twenty Dates 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 Candie in pouder and take thereof half a pint at once early in the morning warm and sleep after it if you can and two houres before supper at your pleasure when you steep the root slice two drachms of white Sanders and as much red Sanders and let them boyl in the broth A gentle Purge Take an ounce of Damask Roses eat it all at one time fast three quarters of an hour after then take a draught of Broth and dine Another Purge Take the weight of four or five pence of Rubarb cut it in little pieces and take a spoonfull or two of good Currants washt very clean so mingle them together and so eat them fast an hour after and begin that meal with broth you may take it an hour before if you will Broth for a Consumption Take a course Pullet and sow up the belly and an ounce of the conserves of red Roses of the conservs of Borage and Bugloss flours of each of them half an ounce Pine apple kernels and Pistaties of each half an ounce bruised in a morter two drachms of Amber pouder all mixed together and put in the belly then boyle it in three quarts of water with Egrimonie Endive and Succorie of each one handful Sparrowgrass roots Fennel roots Caper roots and one handfull 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 walmes more then strain it and put to it a little red Rosewater and half a pint of white wine and so drinke it in a morning and sleep after it To prevent Miscarrying Take Venice Turpentine spread it on black brown paper the breadth and length of a hand lay it to the small of her back then give her to drinke a Caudle made of Muscadine and put into it the husks of twentie three sweet Almonds dryed and finely poudred For Boils or Kibes or to draw a Sore Take strong Ale and boil it from a pint to four spoonfuls and so keep it it will be an ointment To make Cammomile Oyle Shred a pound of Cammomile and knead it into a pound of sweet Butter melt it and strain it A Receipt for the Plurisie Take three round Balls of Horse-dung boil them in a pint of white Wine till half be consumed then strain it out and sweeten it with a little Sugar and let the Patient goe to bed and drink this then lay him warm For an Ague Take a pint of Milk and set it on the fire and when it boils put in a pint of Ale then take off the curd and put in nine heads of Carduus let it boil till half bee wasted then to every quarter of a pint put a good spoonful of wheat-flower and a quarter of a spoonful of grosse Pepper and an hour before the fit let the Patient drinke a quarter of a pint and be sure to lye in a sweat before the fit An excellent Balm for a green Wound Take two good handfuls of English Tobacco shred it small and put it into a pint of Sallet oyle and seeth it on a soft fire to simper till the oyle change green then strain it and in the cooling put in two ounces of Venice Turpentine For an Ach. Take of the best gall white Wine Vinegar and Aqua vitae of each a like quantity and boil it gently on the fire till it grow clammie then put it in a glasse or pot and when you use any of it warm it against the fire rub some of it with your hand on the akeing place and lay a linnen cloth on it doe this mornings and evenings To make a Searcloth Virosius Wax Spermaceti Venice Turpentine oyle of White Poppie oyle of Ben oyle of sweet Almonds For Wind in the Stomack and for the Spleen Take a handfull of Broom and boil it in a pint of Beer or Ale till it be half consumed and drinke it for the wind and the stomack and for the Spleen A most excellent Water for a Consumption and Cough of the Lungs Take a running Cock pull him alive then kill him when he is almost cold cut him abroad by the back and take out the Intrals and wipe him clean then cut him in quarters and break the bones put him into such a Still as you still Rosewater in and with a pottle of Sack a pound of Currants a pound of Raisins of the Sun stoned a quarter of a pound of Dates the stones taken out and the Dates cut small two handfulls of wilde Thyme two handfuls of Orgares two handfuls of Pimperball and two handfuls of Rosemary two handfuls of Bugloss and Borage flours a pottle of new Milk of a red Cow still this with a soft fire
leaves Thyme Pellitorie Rosemary wild Thyme wild Majoram Organy Pennymontain Pennyroyall Cammomile Lavender Avans of each of them a handful then beat the Spices small and the hearbs and put all into the wine and let it stand for the space of twelve houres stirring it divers times Then still it in a Limbeck and keep the first water by it self for it is best then will there come a second water which is good but not so good as the first The Vertues of this Water be these It comforteth the Spirit vitall and preserveth greatly the Spirit vitall and preserveth greatly the youth of man and helpeth all inward diseases coming of cold and against shaking of the Palsie it cureth the contract of Sinnews and helpeth the conception of the barren it killeth the Worms in the Belly it killeth the Gout it helpeth Tooth ach it comforteth the stomack very much it cureth a cold Dropsie it breaketh the stone in the back and in the reins of the back it cureth the Canker it helpeth shortly the stinking Breath and whosoever useth this water oft it preserveth them in good liking This Water will be the better if it stand in the Sun all the Summer and you must draw of the first water but a pint and of the second as farre as it will run untill the whole gallon of Wine and Hearbs be all done out but the last water is very small and not half so good as the first if you doe draw above a pint of the best water you must have of all things more as is before said To stanch the bleeding of a Wound Take a Hounds turd and lay that on a hot coal and binde it thereto and that shall stanch bleeding or else bruise a long Worm and make pouder of it and cast it on the wound or take the ear of a Hare and make pouder thereof and cast that on the wound and that will stanch bleeding For spitting of Blood after a Fall or Bruise Take Bittanie Vervain Nosebled and five leaved grasse of each alike and stamp them in a Morter and wring out the juyce of them and put to the juyce as much Goats milk and let them seeth together and let him thâ—t is hurt drinke of that liquor seven dayes together till the waxing of the Moon and let him drink also Osmorie and Cumferie with stale Ale and he shall be whole For to heal him that spitteth Bloud Take the juyce of Bittanie and temper that with good Milk and give the sick to drink four dayes and he shall be whole For to know whether he that hath the Flux shall live or die Take a pennie weight of Trefoyle seed and give it him to drinke in Wine or water and doe this three dayes and if it cease he shall live with the help of Medicine if not he shall die For to stanch the bleeding of a Vein Take Rue and seeth it in water and after stamp it in a Morter and lay it on the Vein then take Lambs wooll that was never washed and lay that thereon and that shall stanch bleeding For a Vein that is evill smitten Take Beanes and peel away the lacke and seeth them well in Vinegar and lay them on the Vein hot in manner of a Plaister For one that pisseth Bloud Take and seeth Garlick in water till the third part be wasted away let him drinke of the water and he shall be whole For a Woman travelling with child Take and give her Titany to drink in the morning and shee shall be delivered without peril or else give her Hysop with water that is hot and shee shall be delivered of the child although the child be dead and rotten and anon when shee is delivered give her the same without Wine or binde the hearb Argentine to her nostrils and she shall be soon delivered or else Polipodie and stamp it and lay that on the womans foot in manner of a Plaister and she shall be delivered quick or dead or else give her Savorie with hot water and shee shall be delivered For one that hath surfeited and cannot digest Take the bottome of a wheaten loafe and tost it at the fire till that be very brown and hard and then take a good quantity of Aqua vitae and put that upon the same so tosted and put that in a single linnen cloth and lay that at the breast of the Patient all night and with the help of God he shall recover and he shall vomit or purge soon after A Water to comfort weake eyes and to preserve the sight Take a gallon and a half of old wheat fair and clean picked from all manner of soil and then still it in an ordinary still with a soft fire and the water that comes of it must be put in a glasse then take half a pound of white Sugar Candie and bruise it in a morter to pouder and after three dayes when the water hath been in a glasse then put in the pouder Candie then take an ounce of Lapis Stewsie prepared and put it into the glasse to the rest of the stuffe then take an ounce of Camphire and break it between your fingers small and put it into the glasse then stop the glasse close and the longer it stands the better it will be For tender Eyes or for Children Take a little piece of white Sugar Candie as much as a Chesnut and put it into three or four spoonfulls of White-wine to steep then take it out again and dry it and when it is dry bruise it in a clean Morter that must taste of no spice then put it upon a piece of whitepaper and so hold it to the fire that it may be through dry and then fearce it through a little sieve For hot Eyes and red Take slugs such as when you touch them will turn like the pummel of swords a dozen or sixteen shake them first in a clean cloth and then in another and not wash them then stamp them and put three or four spoonfuls of Ale to them and strain it through a dry cloth and give it the partie morning and evening first and last For Cornes Take fair water half a pint Mercurie sublimate a penniworth Allum as much as a Bean boyle all these together in a glass Still till a spoonfull be wasted and alwaies warm it when you use it this water is also good for any Itch Tetter Ringworm or Wart A Searcloth for a Sore or Sprain or any Swelling Take Vervain seven ounces of Siros seven ounces of Camphire three drachms of oile of Roses ten ounces let the Wax and the Oyle boil till the Wax be melted then put in your Siros tinely beaten stirring itâ— one the fire till it look brown Then put in the Camphire finely beaten and let it boil two or three walmes and then dip in your cloths A Poultess for a Swelling Take a good handfull of Violet leaves and as much Groundsel half a handfull of Mallows and half a handful of
be half consumed so soon as it is thorough cold strain it and put to every pint of the liquor a pound and a quarter of loaf-Sugar and boyle it till it come to a Syrupe when you use it take a good spoonfull of this in the morning fasting and eat nor drink nothing for two or three houres after it is good for pain in the stomack that proceeds of windy vapours and is excellent good for the Lungs and obstructions of the breast Receipts for Bruises approved by the Lady of Arundell Take black Jet beat it to powder and let the Patient drink it every morning in beer till he be well Another for the same Take the sprigs of Oak trees and put them in paper roast them and break them and drink as much of the powder as will lye upon a sixpence every morning untill the Patient be well To cause easie Labour Take ten or twelve dayes before her looking six ounces of brown Sugar-candy beaten to powder a quarter of a pound of Raisins of the Sun stoned two ounces of Dates unstoned sliced half an ounce of Annise-seeds bruised a quarter of an ounce of Cowslip Floures one drachm of Rosemary floures put these in a fine lawn bag with a flint stone that it may sink into a pottle of white Wine let it steep four and twenty houres and after take of it in the morning and at four in the afternoon and in the evening the quantity of a wine glasse full A Cordiall for the Sea Take one ounce of Syrupe of Clove-Gill floures one drachm of Confectio alebernis one ounce and a half of Borrage water and the like of Mint water one ounce of Mr. Mountfords water and as much of Cinnamon water temper all these together in a Cordiall and take a spoonfull at a time when you are at Sea A Plaister to strengthen the Back Take eight yolks of Eggs new laid one ounce of I rankincense beaten into fine powder mingle them well together put in as much Barly flower as will make it thick for a plaister spread it on leather lay it to the small of the back letting it lye nine houres use four plaisters one after another you must slit the 〈◊〉 in the midst so as it may not lye 〈◊〉 the bâ—ck bone A present Remedy for a woman with child that hath taken harm by fall or fright or any mischance To stay the Child and strengthen it take one ounce of Pickerell jawes fine beaten and searsed of Dates stones and Bole armoniack of each one ounce of Sanguis draconis half an ounce give of these being well searsed and mingled together a French Crown weight in Muskadine or Malmsey and let the woman keep her very warm For a weak Back Take of red Lead half a pound of white Lead half a pound boil these in three pints of Sallet oyle in a Pipkin stirring them continually with a peece of Iron untill it be of a gray colour then roul it up in rouls and keep it for your use Oyle of Saint Johns Wort. Take a quart of Sallet oyle put thereto a quart of flour of S. Johns wort well picked let them lye therein all the year till the seeds be ripe the glasse must be kept warm either in the Sun or in water all the Summer untill the seeds be ripe then put in a quart of S. Johns Wort seeds whole and so let it stand twelve hours then you must seeth the oyle eight hours the glasse being kept open and the water in the pot full as high as the oyle is of height in the glasse then when it is cold strain it that the seeds may remain not in the oyle and then put up the oyle for your use A green Salve for an old Sore Take a handfull of Groundsell as much Housleek of Marigold leaves a handfull pick and wipe these Hearbs clean but wash them not then beat all these Hearbs in a wooden boul as small as is possible then strein out all the juyce and put in a quantity of Hogs grease as much as two eggs beat all these together again and then put in the juyce again and put in 10 Eggs yolks and whites and five spoonfuls of English honey and as much wheat flower as will make all this as thick as a salve and so stir it very well together and put it close up in a pot that it take no ayre and so keep it for your use A most Excellent pouder for the Collick and Stone You must take it morning and evening before you goe to bed Sperma ceti one ounce and half Cloves and Mace one quarter of an ounce Annise seeds and â—â—â—stone of each two ounces Cinnamon and small Pepper of each one quarter of an ounce Date stones a quarter of an ounce Liquorice Fennel Red Sage Bay berries of each three quarters of an ounce Acornes one quarter and half of an ounce Lillie roots two drachms the white of Oyster shels burned in the fire one quarter of an ounce beat all these into fine pouder and drinke as much thereof in Ale or Beer as will lye on a sixpence and fast one hour or two after it If the partâ—e be soâ—e grieved take one handfull of Parsely and seeth it in Ale untill half be sâ—d away with twentie or thirtie Prunes therein streined and put thereto two spoonfulls of this pouder and drinke it mornings and evenings somewhat warm A present Remedie for the Running of the Reins Take an ounce of Nutmegs half an ounce of Mastick then slice the Nutmegs and put them in steep in Rose Vinegar all one night then lay them in a dish to dry before the fire then take the Mastick and lay it in Papers and beat it with a hammer very small and put a little Corral well beaten unto it and as much Ambergreece then mingle these things together with Sugar and make it pleasant to eat and so take a good quantity morning and evening A Salve for a green Wound Take two handfuls of Water Dittanie two handfuls of Rosemary shred very small a quarter of a pint of Turpentine half a pound of yellow Wax a quart of Sallet oyle half a pint of white Wine boil all these together while the white Wine be quite consumed then it will bee green and come to the height of a Salve A proved Medicine for a burning or scalding by lightning or otherwise Take Hogs grease or Sheeps Treacles and Alehoose beat these very well together then take more Hogs grease and boil it to a Salve To use it Annoint the place grieved with this ointment and then lay upon the sore so annointed Colewort leaves which must be boyled very soft in water and the strings made smooth with beating them with a Pestel A Pouder for the green Sicknesse approved with very good success upon many Take of Cloves Mace Nutmegs of each one quarter of an ounce beat them severally and then altogether very well fine Sugar very small beaten one quarter of
while then strain it and put in a penniworth of Aqua vitae then annoint the place grieved very warm against the fire A Diet drinke for the running Gout ach in the joynts and for all infections Set seven quarts of Water on the fire and when it boileth put therein four ounces of Sarsaparilla bruised and let it boil two hours very softly close stopped or covered then put in four ounces of Sene three ounces of Liquorice bruised of Stâ—â—ados Hermodactill Epithymum and of Cammomile flours of every one half an ounce and so boil all these two houres very softly then strain it and keep it in a close vessel close stopped when it is cold then boil again all the aforesaid Ingredients in seven quarts of Water four hours with a soft fire close covered then strain it and keep it as the other by it self and take of the first a good draught one hour before you arise in the morning and a draught at the beginning of dinner and another at supper and going to bed and and at all other times drinke of the latter when you lift and eat no meat but dry rosted Mutton Capon Rabbet without Salt and not basted but to your Breakfast a poched Egg no bread but Bisket or dried crust and at night Raisins of the Sun and bisket Bread drink no other drinke but this A Plaister to heal any Sore Take of Sage Herb-grace of each a like quantitie Ribwort Plantain and Dasie roots more then half so much of each of them as of the other with Wax fresh grease and Rosin make it a salve if the flesh grow proud then put alwaies upon the plaister before you lay it to the sore burnt Allum and it will correct the flesh To cause a woman to have her Sickness Take Egrimonie Motherwort Avens and Parsley shred them small with Oatmeal make Pottage of them with Pork let her eat the Pottage but not the Pork For the Stone Take the green Weed of the Sea which is brought with Oysters wash it and dry it to pouder drinke it with Malmsey fasting To kill Worms Take Alexakatrina two ounces let it stand in a quart of Malmsie eight houres drink of it morning and evening For a hot Rheum in the Head Take Rosewater Vinegar and Sallet Oyle mix them well together and lay it to the head warm For a Lask Take the nether jaw of a Pike seeth it to pouder and drinke it For an Itch or dry scurs of the Body Take Elecampane roots or leaves stamp them and fry them with fresh grease strain it into a dish and annoint the Patient For one that is bruised with a Fall Take Horse dung and Sheeps suet boil them together and apply it to the same place being laid upon a cloth For the Emeroids Take Hops and Vinegar fry them together and put it into a little bag and lay it as hot as it may be endured to the Fundament divers bags one after another and let one continue at it For one that is burned with Gunpowder or otherwise Take one handfull of Groundsel twelve heads of Housleek one pint of Goose-dung as much Chickens dung of the newest that may be gotten stamp the Hearbs as small as you can then put the dung into a morter temper them together with a pottle of Bores grease labour them together half an hour and strain it through a Canvas bag with a cleft stick into an earthen pan and use it when need requireth it will last two year To heal a Prick with a Nail or a Thorn Take two handfuls of Salendine as much Orpen cut it small and boyl it with oyle Olive and unwrought Wax then strain it and use it To stop the Bleeding of a Cut or Wound Take Hop stamp it and put it into the wound if hop will not doe it then put to it Vinegar with the Hop For a Scald Take the leaves of ground â—â—ie three handfuls Housleek one handful wash them and stamp them in a stone mortar very small and as you stamp them put in one pint of Cream by little and little then strain it and put it in a pot with a feather take of this and annoint the scalded place and then wet a linnen cloth in the same Ointment and lay it on the place and over that roul other cloathes An Ointment for a Tetter Take Sal armoniack one ounce beat it into fine powder then mix it with Sope and fresh Grease of each two ounces make an Ointment and annoint the place For the singing in the Head Take one Onyon cut out the core and fill that place with the pouder of Cummin and the juyce of Rue set on the top again and roast the Onyon in embers then put away the out-side and put in a cloth wring out the Juyce take black Woll and dip it in put this in thine câ—re where the singing is and if it be on both sides then serve one after another A Drink for one that is weak and misdoubting a Consumption Take three handfuls of Rosemary bruise it a little and close it in paste bake it in an Oven untill it be well dryed then cut the paste and take forth the Rosemary infuse it in two quarts of Claret Wine with two ounces of good Triacle one ounce of Nutmegs of Cinnamon and Ginger of each half an ounce bruised let them stand infused two nights and one day then distill it in a Limbeck drink hereof one spoonfull or two next your heart A Drink for the Plague Take red Sage Hearb-grace Elder leaves red Briar leaves of each one handful stamp them and strain them with a quart of white Wine and then put to it Aqua vitae and Ginger drink hereof every morning one spoonfull nine mornings together and it will preserve you For a Bruise or Stitch. Take the kernels of Walnuts and small-nuts Figs Rue of each one handfull white Salt the quantity of one Walnut one race of Ginger one spoonfull of Honey beat them altogether very fine and eat of it three or four times every day make a plaister of it and lay it to the place grieved A Drink for one that hath a Rupture Take Comfery one good handfull wild Daisie roots as much and the like of knotted Grasse stamp all these together and strain it with Malmsey and give it to the Patient to drink morning and evening nine dayes bloud-warm If it be a man that hath been long so he must lye nine dayes upon his back and stir as little as he can If he be a child he must be kept so much lying as you may for nine dayes if you think the drink too strong for the child give it him but five dayes in Malmsey and the rest in stale Ale have care that the party have a good Trusse and keep him trussed one whole year at the least A Plaister for a Rupture Take the juyce of Comfery wild Daisie roots and knotted Grasse of each a like quantity fresh Butter and unwrought Wax
these more then luke warm and drinke them off at once well steeped together sweat after this six or seven houres and it will bring forth the Plague sore To break the Plague Sore Lay a roasted Onion also seeth a white Lillie root in milk till it be as thick as a 〈◊〉 and lay it to the same if these ful launce the sore and so draw it and heal it with salves for Botches or Biles To make a Salve to dresse any Wound Take Rosin and Wax of each half a pound of Deer Suet and Frankincense of each one quarter of a pound of Mastick in pouder one ounce boil all these in a pint of white Wine half an houre with a soft fire and stir it in the boyling that it run not over then take it from the fire and put thereto half an ounce of Camphire in pouder when it is almost cold put there â— one quarter of a pound of Turpentine after all these be mingled together then put it into white Wine and wash it as you wash butter and then as it cools make it up in rouls A most excellent Water for sore eyes Take a quart of spring water set it upon the fire in an earthen Pipkin then put into it three spoonfuls of White salt and one spoonful of white Coperas then boil them a quarter of an hour scum it as it doth boil then strain it through a fine linnen cloth and keep it for your use When you take it you must lye down upon the bed and drop two drops of it into your eye so rest one quarter of an hour not wiping your eyes and use it as often as need shall require If the eye have any Perle or Film growing upon it then take a handfull of red double Daisie leaves and stamp them and strain them through a linnen cloth and drop thereof one drop into your eye using it three times A Plaister for one that is bruised Take half a pint of Sallet oyle or Neats-foot oyle half a pint of English Honey two or three penniworth of Turpentine a good quantity of Hogs grease two or three penniworth of Bole Armoniack half a pint of strong wine Vinegar half a dosen of Eggshels and all beaten very small one handfull of white Salt put all these together into an earthen pot and stir and mingle them together exceedingly well then as much Bean floure or Wheat flour as will thicken it plaister-wise then with your hand strike it on the grieved place once a day and by Gods help it wil ease any sore that cometh by meanes of striking wrinching bruising or other kind of swelling that proceedeth of evill humours Balm Water for a Surfet Take two gallons of strong Ale and one quart of Sack take four pound of young Balm leaves and shred them then take one pound of Annise seeds and as much Liquorice beaten to pouder put them all into the Ale and Sack to steep twelve hours after put it into a Limbeck and so still it it is good for a Surfet of of choler for to comfort the heart and for an Ague A Restorative Water in Sickness the Patient being weak Take three pints of very good new Milk and put thereto one pint of very good red Wine the yolks of twenty four eggs and beat them together that done put in as much fine Manchet as shall suck up the Milk and Wine then put the same into a fair Stillatorie and still it with a soking fire and take a spoonfull of this water in your Pottage or drinke and this in one or two moneths will prevent the Consumption To make a Candle to prevent the Lask Take half a pound of unblanched Almonds stamp them and strain it into a of Ale and set it on the fire then take the yolks of four Eggs and make it for a candle and so season it with a good quantity of Cinnamon and Sugar and eat it every morning at breakfast For one that cannot make Water and to break the Stone Pare a Raddish root and slice it thin and put it into a pint of white Wine and let it infuse six or seven hours then strain it and set it one the fire and put thereto one Parsley root and one spoonful of Parsley seed and half a handful of Pellitorie of the wall and seeth it untill half be wasted and give it lukewarm to drinke The Diet against Melancholly Take Sene eight ounces Rubarb six drachms Poâ—podie of the Oke Sarsparilla and Madder roots of each four ounces Annise seeds Fennel seeds Epithimâ—m of each one ounce Mace Cloves and Nutmegs of each two ounces Egrimonie Scabies and red Dock roots of each one handful make them all small and put it into a long narrow bag of boulter hang it in a vessel of Ale that containeth six gallons when it is a week old drinke it morning and evening for the space of one fortnight keep you all that time warm and a good diet A Sirrup to open the Liver Take Lungwort Maidenhair Egrimonie Scabios of each one handful Chamepitis Hysop of each a dosen Crops Endive and Succorie of each three or four leaves of young Fennel and Parsley of each one root one stick of Liquorice one spoonful of Barberies clean washed one spoonful of Annise seeds twenty Raisins of the Sun stoned boil all these in a pottle of water to a quart then strain it and put thereto of the best Sugar one quarter of a pound conserve of Violets one ounce and so boil it as long as any scunt ariseth then strain it again and use this very warm For one that cannot make Water Take the seeds of Parsley of red Fennel of Saxifrage of Carrawayes of the kernels of Hip Berries of each a like quantity put in some pouder of Jet mingle these being beaten to powder well together and drink it in stale Ale luke-warme To make Aqua Composita Take of Anniseseeds and Licorice bruised of each half a pound Thyme and Fennel of each half a handful Calamint two handfuls Coriander and Carraway-seeds bruised of each two ounces Rosemary and Sage of each half a handful infuse these a whole night in three gallons of red Wine or strong Ale then still it in a Limbeck with a soft fire An Ointment for any Swelling Take of marsh Mallowes of Wormwood of Smallage of each one handful boyle it with one pound of the grease of a barrow Hog until it be very green then strain it and keep it very close Lady Pawlet A Plaister for the Back Take half a pint of Oyle of Roses four ounces of white Lead ground into fine powder put your Oyle into a clean Posnet and set it on the fire and when it is warm put in your white Lead ever stirring it then put into it of your Wax one quarter stir it untill it be black then take it from the fire and in the cooling put thereto two pennyworth of Camphire of white Sanders and yellow Sanders of each the weight
being musty set it near the fire eat of this Pouder at any time as much as you may take up with a groat and it is special good for the rheume for cold or for sore eyes Mr. Bendlow A Salve for any Wound Take Rosin Perrosin Wax of each eight ounces of Sheeps Suet and Frankincense of each four ounces one ounce of Mastick made in pouder boyle all these in a pint of white Wine half an hour then take it from the fire and put thereto half an ounce of Camphire in pouder when it is almost cold put thereto four ounces of Turpentine and make it up in roules but before it be rouled you must wash it up in running Water A. T. To deliver a Child in danger Take a Date stone beat it into pouder let the Woman drink it with Wine then take Polipody and emplaister it to her feet and the Child will come whether it be quick or dead then take Centory green or dry give it the Woman to drink in Wine give her also the Milk of another Woman A most singular Sirupe for the Lungs and to prevent the Consumption Take Egrimony Scabias Borrage Buglosse of each twenty leaves Folefoot Lungwort Maidenhair of each half a handful Suckory and Endive of each six leaves of Carduus benedictus Horehound Nip of each four crops unset Hop half a handful Fennel roots Parsly roots Smalladge roots of each three roots sliced and the piths taken out Elicampane four roots sliced Iris roots half an ounce sliced Quinceseeds one ounce Licorice three good sticks scraped and sliced small twenty Figs sliced Raisins of the Sun one good handful sliced and the stones taken out boyle all these in a gallon of running Water till half be consumed then take it from the fire and let it settle then strain it and boyle it again with as much white Sugar as will make it thick as sirupe that it may last all the year A Pouder for the Stone Take Hawes and Hips of each a good handful Ashen keyes half a handful three or four Acorns the shels of three new laid Eggs Grounwel seeds Parsly seeds of each half an ounce Perstone a good handful Camock roots half a handful make all these in fine pouder then put thereto two ounces of Sugar-candy beaten something small take a sixpenny weight of this pouder at a time in the morning fasting and drink not after it one hour For the Collick and Stone Take one handful of Philipendula of Rosemary of Saxafrage of Ivy growing in the wall of Harts-tongue of Thyme of Parsly of Scabias of each four handfuls of Marigolds one handful of Majoram three handfuls of brown Fennel of Longdebeefe of Spernits of Borage of each two handfuls of Maidenhair three handfuls still all these in May keep it in a glasse till you have need of it then take of it five spoonfuls and three of white Wine and of clean pouder of Ginger half a spoonful put these together and warm it luke-warm and let the Patient drink it in the morning two houres before he rise out of his bed let him lay more clothes upon him for it will provoke him to sweat after the sweat is gone let him rise and walk whither he will A good Water to drinke with Wine or without to cool Choler Take Borage roots and Succory roots of each two wash and scrape them fair and clean and take out their cores then take an earthen pot of two gallons fill it with fair spring water set it on a fire of charcoal put the roots in it and eight pennyworth of Cinnamon when it beginneth to seeth put into it four ounces of fine Sugar and let it seeth half an hour then take it off let it cool and drink hereof at your pleasure To make Aqua Composita for the Collick and Stone Take of strong Ale one moneth old as many gallons as your pot will hold and for every gallon take two ounces of Licorice and as much of Annise seeds and of these hearbs following two handfuls of each to every gallon of Birch leaves Burnet Pasphere Pellitory of the wall Water-cresses Saxifrage Crumwel Philiponula Pennyroyal Fennel half a root of Elicampane of Hawes of Hips of Berries and Brambles and Berberries of each half a pint distil them as you doe other Aqua vitae A Medicine for the Collick passion Take the smooth leaves of Holly dry them and make them into pouder of Gromwel seed and of Box seed of each a little quantity let the patient drink hereof To take away the fervent shaking and burning of an Ague Take of the rind of the Wilding tree with the leaves in summer of each half a handful as much Bettony three crops of Rosemary seeth them in a quart of posset Ale to a pint and let the sick drink of this as hot as he can and so within three times it will ease him For the hardnesse and stiffenesse of Sinewes Take twelve fledgd Swallowes out of the nest kill them beat them feathers and all in a Morter with I hyme Rosemary and Hop then seeth them with May Butter a good while then strain them through a Strainer as hard as you can and it will be an Ointment take the strings that grow out of the Strawberries and beat them amongst the rest To stay the Flux Take white Starch made of Wheat two or three spoonfuls and take also new Milk from the Cow stirre these together and let them be warmed a little and give it to the party grieved in manner of a glister a present remedy An approved Medicine for the Plague called the Philosophers Egge it is a most excellent Preservative against all Poysons or dangerous Diseases that draw towards the Heart Take a new laid Egg and break a hole so broad as you may take out the white clean from the yolk then take one ounce of Saffron and mingle it with the yolk but be careful you break not the shell then cover it with another piece of shell so close as is possible then take an earthen pot with a close cover with warm embers so that the shell be not burned and as those embers do cool so put in more hot and doe so for the space of two dayes until you think it be dry for proof whereof you shall put in a Pen and if it come out dry it is well then take the Egge and wipe it very clean then pare the shell from the Saffron and set it before the fire and let it be warm then beat it in a Morter very fine and put it in by it self then take as much white Mustard seed as the Egge and Saffron and grind it as small as meal then searse it trough a fine Boulter that you may save the quantity of the Egge so searced then take a quarter of an ounce of Dittany roots as much of Turmentil of Nuces Vomicae one drachm let them be dryed by the fire as aforesaid then stamp these three last severally very fine
of Verdigrease very finely beaten to pouder and when you put in your Turpentine and Verdigrease stir it well or else it will run over and so stir untill it leave boyling Then put it in an earthen pot stopping the pot very close with a cloth and a board on the top and set it in a dunghil of horse-muck twenty one dayes then take it up and put it into a kettle and let it boil a little taking heed that it boil not over then strain all through a course cloth into an earthen or gally pot and when all is strained put to it half a pound of Oyle of Spike and cover the pot close untill you use it and when you use it make it warm in Winter and use it cold in Summer An approved Medicine for any ach in the joynt whatsoever Take half a pound of Rosin half a pound of Frankincense of Olibanum and Mastick of each one ounce Wax Deer Suet Turpentine of each two ounces Camphire 2 drachms beat the Olibanum Mastick Rosin and Frankincense and Camphire in pouder then put it in a brass pan with a pottle of white Wine and put in the Wax and Deer Suet into it and when it doth boil put in your Turpentine and let it boil a quarter of an hour then take it from the fire and let it stand and cool untill the next day then work it with your hand to work out the Wine annointing your hands first with Oyle then make it up in rouls then as need shall serve take thereof and spread it with a warm knife upon a fleshie side of a Sheeps skin and apply it warm to the grieved place and take it not off untill it fall off of it self pricking the Plaister full of holes A Searcloth to be used against Carbuncles red Sores Biles Swellings or any hot Causes Take a wine pint of pure Sallet oyle and put it into an earthen pot that is very large and set it upon a very soft fire of Charcoal and when it beginneth to boyl stir it with a Hasel stick of one yeares shooting then put into it two ounces of Venus Sope that is pure white half a pound of red Lead one quarter of a pound of white Lead letting it boil very softly stirring it continually with this Hazle stick for the space of two or three houres you shall know when it is boyled by this drop one drop thereof upon a board and it will be stiffe when it is enough then take it from the fire and put into it half an ounce of oyle of Bayes then let it boil again a little then let your cloathes be readie cut of a reasonable size to dip them in it then you must have two sticks which must be hollow in the middle to strip the cloathes through then lay them abroad untill they be cold upon a board then roul them up and keep them and when you use them lay them upon the place grieved and let them lie twelve hours then take it off and wipe it and lay the other side and let that lye as long Plague Water to be taken three times for the first helpeth not Take a gallon of white Wine Ale or Beer and to that quantity take a quarter of a pound of each of these Hearbs following Rosewater a quarter of a pint Rue Sage Vervain Egrimonie Betonie Sallendine Carduus Angelica Pimpernel Scabios Valerian Wormwood Dragons Mugwort all these hearbs must you shred in grosse together and steep it in the aforesaid liquor the night before you distill it in a Rosewater still and then keep the first water by it self being the weaker and therefore fitter for Children it helpeth all Fevers Agues and Plagues being thus taken seven spoonfuls or thereabout of the strongest bloud warm and give it to the partie to drinke in an ague or fever an hour before the fit come and so to sweat either by exercise or in your bed but your stomack must be emptie and if it be taken for the Plague then put into it a little Diascordium or Methridate A defensive Plaister Take the white of an Egg and Bole-Armoniack spread it on leather A Sirrup for a Cold. Take Coltsfoot Water Hysop water and Honey put Liquorice Annise seeds and Elecampane put thereto the juyce of Fennel and boil them well To stay the bleeding of a Wound Take a Charcoal red hot out of the fire and beat it to pouder A Poultesse Take Milk Oatmeal and red Rose-leaves and a little Deers Suet. For the running of the Reines Take cups of Acornes and grate them and grate some Nutmeg put this in Beer and drink For a Poultesse Take Linseed and beat it to pouder boyle it in Milk with Mallowes and Sheeps Suet. For a Blast Take a good quantity of Vervin and boyle it in Milk and wash the Blast therewith very well then bind the Hearbs very close to it some few houres after wash it again the Milk being warmed and so bind it up again the oftner it is done the better and in a day or two it will be well if it be taken before it fester For a Blast Take a good quantity of Vericon being green with as much Dill chop them together and boyle them in Bores grease as much as will cover them and for want thereof so much May Butter and when they be boyled together let them stand two or three dayes and then boyle it a little and so strain it through a cloth A Balsamum Take in the latter end of September good store of Honeysuckle berries and put them in a body of a glasse Still stopped and set it in hot horse-dung eight dayes distil it in Balm then when you have drawn the water forth pour the water into the stuffe again stop it close and put it in the dung four and twenty houres then set it in ashes and distil both water and oyle with a great fire as much as will come forth and at last separate the water from the oyle in Balm To make an excellent Oyle of Hypericon Take floures 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 Oyle Olive as all the rest doth weigh and let it stand ten dayes more in the Sun but look that you weigh the Oyle to know how much it is then put thereto for every pound of Oyle two ounces of Turpentine and one drachm of Saffron and of Nutmegs and Cloves of each half an ounce of Mirrh 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 well together and set them in a vessel of hot water and then set thereto a head of glasse and Receiver well shut and boyle it so long until no more will distil from it which will be about four and twenty houres then take it out and strain
still being close pasted and a cold still A Medicine for the Stone in the Kidnies Take a good handful of Pellitorie of the wall a handfull of Mead Parsley or Saxifrage a handfull of wilde Thime a handful of garden Parsley three spoonfuls of Fennel Seeds six Horse Raddish roots sliced then shred all these together and put them in a gallon of new milk and let them stand and steep in a close pot one whole night and then still them milk and all together this must be done in May or June for then hearbs are in their best state and when it is taken you must put to two or three spoonfulls of this water as much White wine as Rennish and if you please a little Sugar and so take it two dayes before the change and two dayes after and two dayes before the full and two dayes after continuing taking the same all the yeare and the Patient undoubtedly shall find great ease and void many stones and much gravell with little pain To make Horse Raddish drinke Take half a pound of Horse Raddish then wash and scrape them very clean and slice them very thin crosse wayes on the root then put them into six quarts of small ale such as is ready for drinking which being put into a Pipkin close covered set on the Embers keeping it little more then bloud warm for twelve hours then take it off the fire and let it stand to cool untill the next morning then pour the clear liquor into bottles and keep it for your use drinking a good draught thereof in the morning fasting two houres after and the like quantitie at four in the afternoon this drink is excellent good against winds as also for the scouring and Dropsie being taken in time An excellent Sirrup against Melancholly Take four quarts of the juyce of Pearmains and twice as much of the juyce of Buglosse and Borrage if they be to begotten a drachm of the best English Saffron bruise it and put it into the juyce then take two drachms of Kermes small beaten to powder mix it also with the juyce so being mixt put them into an earthen vessell covered or stopt forty eight houres then strain it and allow a pound of Sugar to every quart of juyce and so boyle it to the ordinary height of a sirrup after it is boyled take one drachm of the Species of Diamber and two drachms of teh Species of Diamargariton frigidum and so few the same slenderly in a linnen bag that you may put the same easily into the bottle of Sirrup and so let it hang with a thread out at the mouth of the bottle the Species must be put into the Sirrup in the bag so soon as the Sirrup is off the fire whilst it is hot then afterwards put it into the bottle and there let it hang put but a spoonfull or two of Honey amongst it whilst it is boyling and it will make the scum rise and the Sirrup very clear You must adde to it the quantity of a quarter of a pint of the juyce of Balm An excellent Receipt for the Plague Take one pound of green Walnuts half an ounce of Saffron and half an ounce of London Triacle beaten together in a morter and with a little Carduus or some such water vapour it over the fire till it come to an Electuary keep this in a pot and take as much as a Walnut it is good to cure a Fever Plague and any infection An excellent Cordiall Take the floures of Marigolds and lay them in small spirit of Wine when the tincture is fully taken out pour it off from the floures and vapour it away till it come to a consistence as thick as an Electuary For a Bruise or Stich under the Ribs Take five or six handfuls of Cabbage stamp it and strain it after it is boyled in a quart of fair water then sweeten it with Sugar and drink of it a wine Glasse in the morning and at four in the afternoon for five or six dayes together then take a Cabbage lease and between two dishes stew it being wet first in Canary Wine and that lay hot to your side evenings and mornings An excellent Receipt for an Itch or any foule Scabs Take Fox gloves and boyle a handful of them in posset drink and drink of it a draught at night and in the morning then boyle a good quantity of the Fox gloves in fair running water and annoint the places that are sore with that water A Receipt good for the Liver Take Turpentine slice it thinne and lay it on a Silver or Purslane Plate twice or thrice in the Oven with the bread till it be dry and so make it into powder every day take as much as will lie on a six-pence in an Egg For Flegm and stopping in the throat and stomack D. T. Take oyle of Almonds Linseed oyle buds of Orange floures boyle all these in Milk and annoint the stomack well with it and lay a Scarlet cloth next to it For an extream Cold and a Cough Take of Hysop water six ounces of red Poppy water four ounces six Dates ten Figs and slice them small a handful of Raisins of the Sun the weight of a shilling of the powder of Licorice put these into the aforesaid waters and let them stand five or six houres upon warm embers close covered and not boyle then strain forth the water and put into it as much Sugar of Roses as will sweeten it drink of this in the morning and at four of the clock in the afternoon and when you goe to bed To distill Triacle water Take one ounce of Harts-horn shaved and boyle it in three pints of Carduus water till it come to a quart then take the roots of Elecampane Gentian Cipresse Turmentill and of Citron rindes of each one ounce Borrage Buglosse Rosemary floures of each two ounces then take a pound of the best old Triacle and dissolve it in six pints of white Wine and three pints of Rose-water so infuse altogether and distill it It is good to restore spirits and speech and good against swouning faintnesse Agues and Wormes and the small Pox. Triacle water Take three ounces of Venice Triacle and mingle it in a quart of spirit of Wine set it in horse-dung four or five dayes then still it in ashes or sand twice over after take the bottome which is left in the Still and put to it a pint of spirit of Wine and set it in the dung till the tincture be clean out of it and strain the clear tincture out of it and set it on the fire till it become to be a thick consistence it must be kept with a soft fire And so the like with Saffron To take away a Hoarsnesse Take a Turnip cut a hole in the top of it and fill it up with brown Sugar-candy and so roast it in the embers and eat it with Butter To take away the Head-ach Take the best Sallade oyle and the
A proved Medicine for the yellow Jaundies Take a pint of Muscadine a pretty quantity of the inner bark of a Barberry tree three spoonfuls of the greenest goose dung you can get and take away all the white spots of it lay them in steep all night on the morrow strain it and put to it one grated Nutmeg one penniworth of Saffron dried and very fine beaten and give it to drink in the morning To make Pectorall Roules Take one pound of fine Sugar of Licorice and Annise seeds two spoonfulls of Elicampane one spoonful of Amber and Corrall of each a quarter of a spoonfull all this must be very finely beaten and fearsed and then the quantity that is set down must be taken mix all these pouders together well then take the white of one egg and beat it with a pretty quantitie of Musk then take a Brasen morter very well scoured and a spoonful on two of the Pouders and drop some of the Egg to it so beat them to a paste then make them in little roules and lay them on a Plate to dry A Plaister for a sore Breast Take crums of Whitebread the tops of Mint chopped small and boil them in strong Ale and make it like a Poultess and when it is almost boyled put in the pouder of Ginger and oyle of Thyme so spread it upon a cloth it will both draw and heal A Medicine for the dead Palsie and for them that have lost their speech Take Borage leaves Marigold leaves or flours of each a good handfull boil it in a good Ale Posset the Patient must drinke a good draught of it in the morning and sweat if it be in the arms or legs they must be chaffed for an hour or two when they be grieved and at meals they must drink of no other drink till their speech come to them again in Winter if the Hearbs be not to be had the Seeds will serve An approved Medicine for an Ach or Swelling Take the flours of Cammomile and Rose leaves of each of them a like quantitie and seeth them in white Wine and make a plaister thereof and let it be laid as hot as may be suffered to the place grieved and this will ease the pain and asswage the swelling An approved Medicine for a stinking Breath Take a good quantity of Rosemary leaves and flours and boil them in white Wine and with a little Cinnamon and Benjamin beaten in pouder and put therein and let the Patient use to wash his mouth very often therewith and this will presently help him A good Broth for one that is weak Take a part of the neck of Lambe and a pretty running fowl and set them on the fire in fair Spring water and when it boyleth scum it well so done put in two large Mace and a few Raisins of the Sun stoned and a little Fennel root and a Parsley root and let them boil if the party be grieved with heat or cold in the stomack if heat put in a handfull of Barlie boyled before in two waters and some Violet leaves Sorrel Succorie and a little Egrimonie if cold put in Roseâ—â—â—y Thyme a Lillie Marigold leaves Boâ—â—ge and Bugloss and boyle this from lour pints to lesse then one A Receipt for Purging D. T. Take the leaves of new Sene six ounces of chosen Rubarb one ounce and half leaves of Sage red Dock roots of each an ounce of Barberies half an ounce Cinnamon and Nutmegs of each an ounce Annise-seeds and Fennel seeds of each six drachms of Tamarisk half an ounce Cloves and Mace of each half a drachm beat them into a grosse pouder and hang them in a linnen Bag in six gallons of new Ale so drinke of it fasting in the morning and at night To comfort the stomack and help Windiness and Rheum Take of Ginger one penniworth Cloves four penniworth Mace seven penniworth Nutmegs four penniworth Cinnamon four penniworth and Galingale two penniworth of each one ounce of Cubebs Corall and Amber of each two drachms of Fennel seed Dill seed and Carraway seed of each one ounce of Liquorice and Annise seeds of each an ounce all beaten into fine pouder one pound and a halfe of fine beaten Sugar which must be set on a soft fire and being dissolved the pouders being well mixed therewith till it bee stiffe then put thereunto half a pint of red Rosewater and mix them well together and put it into a gallie pot and take thereof first in the morning and last in the evening as much as a good Hasell Nut with a spoonfull or two of red Wine To make a Callice for a weak Person Take a good Chicken and a peece of the neck end of Lamb or Veal not so much as the Chicken and set them on the fire and when they boyl and are well scummed cast in a large Mace and the piece of the bottome of a Manchet and half a handful of French Barlie boyled in three waters before and put it to the Broth and take such hearbs as the partie requireth and put them in when the broth hath boyled half an hour so boyl it from three and a half to one then cast it through a strainer and scum off all the fat so let it cool then take twenty good Jordan Almonds or more if they be small and grind them in a Morter with some of the broth or if you thinke your Broth too strong grinde them with some fair water and strain them with the broth then set it upon a few coals and season it with some Sugar not so much and when it is almost boyled take out the thickest and beat it all to pieces in the morter and put it in again and it will doe well so there be not too much of the other flesh For the Gout Take six drachms of Cariacostine fasting in a morning and fast two houres after it you may roll it up in a Wafer and take it as Pills or in Sack as you conceive is most agreeable for the stomack this proportion is sufficient for a woman and eight drachms for a man and take it every second day untill you find remedie for it it is a gentle purge that works onely upon winds and water The Poultesse for the Gout Take a pennie loaf of Whitebread and slice it and put it in fair water two Eggs beaten together a handfull of Red-rose leaves two penniworth of Saffron dryed to pouder then take the bread out of the water and boil it in a quantity of good Milk with the rest of the Ingredients and apply it to the place grieved as warm as you can well indure For them that cannot hear Put into their eares good dried Suet. A Soveraign Water good for many Cures and the health of Bodies Take a gallon of good Gascoign wine White or Claret then take Ginger Galingall Cardomon Cinnamon Nutmegs Grains Cloves Annise seeds Fennel seeds Carraway seeds of each of them three drachms then take Sage Mints red Rose
a pound and then mix and beat them all four together Pearl the fixt part of half an ounce very finely beaten mingle it with the rest and beat them altogether again the filing of Steel or Iron one ounce and a quarter sift it very fine and mingle it with the rest but if so small a quantity will not serve adde a quarter more of the mettall let it be sifted before you weigh it but if all this will not serve the turn put in a little Rubarb or a little Alexakatrina The manner of using this pouder In the morning when you rise take half a spoonful of it take as much at four a clock in the afternoon and as much when you go to bed walk or stir much after the first takings of it I mean every morning and evening fast one hour after the taking of it or more and then eat some sugar sops or thin broath The Patients Diet. She must forbear Oatmeal in broth or any other thing Cheese Eggs Custards or any stopping meat Take care that this be not given to any woman that hath conceived or is with child A Drink to stanch bloud inwardly Take the juyce of one handfull of Shepherds purse of Parsley and Five-finger of each as much take five flips of Egrimony strain all these juyces into the milk of a red Cow and drinke thereof early and late warm A Pouder to keep the Teeth clean and from Worm-eaten Take Rosemary burned to ashes Cuttles Bone Harts-horn burned to pouder Sal gemmae twelve pennie weight the floures of Pomegranets White Coral of each six pennie weight make all these in pouder and with a little Rosewater and a Sage leaf rub the Teeth A Salve to heal all manner of Sores and Cuts Take one pint of Turpentine one pint of Oyle olive a quarter of a pint of running water nine branches of Rosemary one ounce of unwrought Wax two ounces of Roset seeth all these together in a little pan over the fire let it seeth untill there arise a little white scum upon it then stir it with a stick suffering it to boil untill one quarter be consumed then take it from the fire strain it through a course cloth but it must be done quickly after it be taken from the fire for cooling after you have strained it into an earthen pot let it cool and keep it for your use To make Oyle of Sage good for the grief in any joynt or for any ach Take Sage and Parsley seeth them in oyle Olive till it be thick and green A Medicine to purge and amend the Heart Stomack Spleen Liver Lungs and Brain Take Alexander Water-cresses young Mallows Borage and Fennel roots pared Mercurie Harts tongue and Clarie and make of these Pottage To drive infectious Diseases from the Heart Take of Mithridate and Centurie of each two ounces eight spoonfuls of Dragon water one pint of White wine seven spoonfuls of Aqua vitae boil altogether a little strain it then set it on the fire again a little while and drinke of it morning and evening For the Tooth-ach Take Pepper and Grains of each one ounce bruise them and compound them with the water of the diseased and make it of a good thicknesse and lay it outwards on the cheek against the place grieved and it will help it for ever after Another Take dryed Sage make pouder of it burnt Allum Bay Salt dryed make all in fine pouder and lay it to the tooth where the pain is and also rub the gums with it For the Strangullion or the Stone Take the inner rind of a young ash between two or three yeares of growth dry it to pouder and drinke of it as much at once as will lye on a sixpence in Ale or White wine and it will bring present remedie The partie must be kept warm two hours after it For the Stone Take the stone that groweth within the gall of an Oxe grate it and drink of it in White wine as much as will lye upon a sixpence at once for want of white wine make a posset of Ale and clarifie the Ale from the curd then boil one handful of Pellitorie therein and drinke of the pouder with it For the Black Jaundies Take earthen Wormes wash them in white Wine then dry them and beat them into pouder and put to a little Saffron and drinke it in beer A drawing Salve for an old Sore Take Rosin half a pound beaten to pouder Sheeps tallow one quarter of a pound melt them together and pour them into a Bason of water and when they begin to cool a little work them well with your hands in the water and out of the water drawing of it up and down the space of one hour till it be very white then make it up in rouls and reserve it to strike thin Plaisters upon old Sores A Water to wash Sores withall Take Wormwood Sage Plantain leaves of each one handful Allum two ounces Honie two sawcers full boil all these together in three pints of water till half be sod away then strain it and reserve that liquor to wash the sore withall A Medicine to cure the Garget in the Throat Take a pint of May butter and put it on the fire in a postnet and put into it of the inner bark of Elder one good handful and some Daisie roots seeth it to half the quantity and strain it and so keep it cool take this Ointment and annoint your throat then take the ointment and strike a long plaister with it very thick of the Ointment then strike upon the Ointment the best Jane Triacle and upon that strew grosse Pepper very thick strike it on with a knife warm the plaister and bind it round your throat tâ— your eares renew it once a day with the Ointment and the Triacle and Pepper and lay it on again Before you use this Ointment scour the mouth and throat with the pouder of Roch Allom burned mix it with the pouder of Madder or Pepper For the Hearing Take one Onyon take the core out of it fill it with Pepper slice it in the midst being first wrapt in Paper and rosted in the Embers lay it to each ear For a dead Child in a Womans Bodie Take the juyce of Hysop temper it in warm water and give it to the Woman to drink For a Woman that hath her Flowers too much Take a Hares foot and burn it make pouder of it and let her drinke it with stale Ale A Medicine for the Gout Take Tetberrie roots and wash and scrape them clean and slice them thin then take the grease of a Barrow hog the quantity of either alike then take an earthen pot then lay a lane of grease in the bottome then a lane of Roots then the grease again and so Roots and grease till the pot be full then stop the pot very close and set it in a dunghil one and twentie dayes then beat it altogether in a boul then boil it a good
of each a like quantity clarifie them severally then take of the root of Comfery dry it and make pouder of it take the pouder of Anniseseed and Cummin-seed but twice as much Cumminseed as Anniseseed boyle these pouders in the Butter and unwrought Wax upon a soft fire a good while together then put in your juyce and let it boyle one walm or two then take it from the fire and stir it altogether till it be cold take hereof and spread it and lay it to his Codds as hot as he can suffer it and use this till he be whole this plaister is most excellent for a Child that is burst at the Navill Gratiosa Cura A Water for a Cut or a Sore Take Honeysuckles the knots nipt off floures of Celendine floures of red Sage of each three spoonfuls Five-finger Camphery such as is to knit bones Daisies with the roots thereon Ladder of Heaven blossomes of Rosemary Setwell Hearbgrace Smalledge red Roses with the knots on or else red Rosecakes Adder-tongue of each of these one handfull seeth all together in six gallons of water that runneth towards the East untill two gallons be sod in then strain them and put to the water three quarts of English Honey one pound of Roch Allum one pennyworth of Madder one pennyworth of long Pepper seeth all together untill one gallon be consumed then cleanse the water For the Wind Collick Take the floures of Walnuts and dry them to pouder and take of them in your Ale or Beer or in your Broth as you like best and it will help you To make a soveraign Oyle of a Fox for the numme Palsie Take a Fox new killed cased and bowelled then put into the body of Dill Mugwort Cammomil Campits Southernwood red Sage Origanum Hop Staecad Rosemary Costmary Cowslip floures Balm Bettony sweet-Majoram of each a good handfull chop them small and put thereto of the best Oyle of Castor Dill and Cammomill of each four ounces mix the Hearbs and Oyles together and strew over them Aphronitum a good handfull put them all into the Fox and sow up his belly close and with a quick fire roast him and the Oyle that droppeth out is a most singular Oyle for all Palsies or numnesse Approved To comfort the Brain and procure sleep Take brown bread crums the quantity of one Walnut one Nutmeg beaten to pouder one drachm of Cinnamon put these into a Napkin with two spoonfuls of Vinegar four spoonfuls of Rosewater and one of womans milk For the weaknesse in the Back Take the Pith of an Oxe back put it into a pottle of water then seeth it to a quart then take a handful of Comphelly one handful of knotted Grasse one handful of Shepherd spurse put these into a quart of water boyle them unto a pint with six Dates boyled therein For a Canker in any part of the Body Take Filberd Nut leaves Lavender-cotton Southernwood Wormwood Sage Woodbine leaves sweet-Bryar leaves of each a like quantity of Allum and Honey a good quantity seeth all these till they be half sodden wash the sore with it For an old Bruise Take one spoonful of the juyce of Tansie and as much Nip two pennyworth of Sperma Ceti put it into a little Ale and drink it Oyle of Foxes or Badgers for Ach in the Joynts the Sciatica diseases of the Sinews and paines of the Reines and Back Take a live Fox or Badger of a middle age of a full body well fed and fat kill him bowell him and skin him some take not out his bowels but onely his excrements in his guts because his guts have much grease about them break his bones small that you may have all the marrow this done set him a boyling in salt Brine and Sea water and salt water of each a â—â—nt and a half of Oyle three pints of salt three ounces in the end of the decoction put thereto the leaves of Sage Rosemary Dill Origany Majoram and Juniper Berries and when he is so sodden as that his bones and flesh do part in sunder strain all through a strainer and keep it in a vessel to make Linaments for the ach in the joynts the Sciatica diseases of the Sinnews and pains of the reins and back To make the Leaden Plaister Take two pound and four ounces of oyle Olive of the best of good red Lead one pound white Lead one pound very well beaten into dust twelve ounces of Spanish Sope and incorporate all these well together in an earthen pot well glased before you put them to boil and when they are well incorporated that the Sope cometh upward put it upon a small fire of coals continuing the fire for the space of one hour and a half still stirring it with an Iron Ball upon the end of a stick then make the fire somewhat bigger until the redness be turned into a gray colour but you must not leave stirring it till the matter be turned into the colour of oyle or somewhat darker then drop of it upon a wooden trencher and if it cleave not to the finger it is enough then make it up into rouls it will keep 20 yeares the older the better The Virtue of the Plaister The same being laid upon the stomack provoketh appetite it taketh away any grief in the stomack being laid on the Belly is a present remedie for the Collick and laid unto the reins of the Back it is good for the bloudie Flux the running of the Reins the heat of the Kidnies and weaknesse of the back the same healeth all swellings bruises and taketh away ach it breaks Felons pushes and other Imposthumes and healeth them the same draweth out any running humour without breaking the skin and being applied to the fundament it healeth any disease there growing being laid on the head is good for the Vvula it helpeth the head-ake and is good for the eyes For a pricking of a Thorn take fine Wheat flower boulted temper it with Wine and seeth it thick lay it hot to the sore A Medicine for the Plague Take a pint of Malmsie and burn it well then take about six spoonfuls thereof and put to the quantity of a Nutmeg of good Triacle and so much spice grains beaten as you can take up with the tops of your two fingers mix it together and let the partie sick drink it bloud-warm if he be infected it will procure him to cast which if he doe give him as much more and so still again and again observing still some quantity till the partie leave casting and so after he will be well if he cast not at all once taking is enough and probably it is not the sickness after the partie hath left casting it is good to take a competent draught of burnt Malmsie alone with Triacle and grains it will comfort much Another Medicine for the Plague Take of Setwel grated one rooâ— of Jane Triacle two spoonfuls of wine Vinegar three spoonfuls of fair water three spoonfuls make all
of fourpence fine Bole and Terra sigillata of each two penny weight in fine pouder all still stirring it till it be almost cold and so make it up in roules use it as need requires for all weaknesse wasting or heat in the Kidneyes Cranish To make Oyle of Swallowes Take one handful of Mother-Thyme of Lavender-cotton and Strawberry leaves of each a like four Swallowes feathers and altogether well bruised three ounces of Sallade Oyle beat the Hearbs and the Swallowes feathers and altogether until they be so small that you can see no feathers then put in the Oyle and stir them well together and seeth them in a posnet and strain them through a canvas cloth and so keep it for your use For a Thorn Fellon or Prick Take the juce of Fetherfew of Smallage of each one Saucer full put to it as much wheat of Flour as will make it somewhat thick and put to it of good black Sope the quantity of one Walnut mingle them together and lay them to the sore A Drink for one that hath a Rupture Take of Comfilli otherwise called Bonesel a pretty handful of Woodbitten as much Bread Plantain and leaves of Cammock somewhat more than a handful of Vervoin as much as of the Cammock of Daisie roots a small quantity of Elder tops or young buds the least quantity stamp all these together and put unto them being stamped one pint of pure white Wine then strain it and drink of it morning and evening one hour or more before breakfast or supper a good draught bloud-warm If it be a sucking Child let the Nurse drink posset-ale of the aforesaid drink and let the Childe suck immediately If it be an old body let him take it lying in his bed nine dayes if it may be conveniently or otherwise to use no straining For the Lask or Flux Take one quart of red Wine as much running water one ounce of Cinnamon seeth these half away and give the Patient six spoonfuls to drink morning and evening if you think it be too harsh put in a piece of Sugar A Lotion water for the Canker Take one gallon of pure Water four handfuls of Woodbine of Marigolds and Tetsal of each two handfuls of Celendine Rue Sage and Egremony of each one handful boyle all these to a quart then strain it and put thereto two great spoonfuls of the best English Honey and one ounce of roch Allum boyle them all again as long as any skum ariseth then take it off and put it in a close bottle and use it bloud-warm when need requireth For the Mother Take three or four handfuls of Ferne that groweth upon a house seeth it in Renish wine till it be well sodden then put it in a linnen cloth and lay it to her Navel as hot as she may suffer it four or five times A Water for an old Sore Take Honeysuckles water Bettony Rosemary Sage Violet leaves Elder leaves cut them all small together and seeth them in a quart of running water put thereto two spoonfuls of Honey and a little Allum For one that hath a great heat in his Temples or that cannot sleep Take the juyce of Houseleeck and of Lettice of each one spoonful of womans milk six spoonfuls put them together and set them upon a Chafingdish of coales and put thereto a piece of Rose-cake and lay it to your Temples To quench or slack your thirst Take one quart of running Water out of the Brook seeth it and skum it put thereto five or six spoonfuls of Vinegar a good quantity of Sugar and Cinnamon three or four Cloves bruised drink it luke-warm For one that hath a great heat in his Hands and Stomack Take four Eggs roast them hard peel them lay them in Vinegar three or four houres then let the sick man hold in either hand one of them and after some space change them and take the other and it will allay the heat Against all Aches and especially of a Womans Breast Take Milk and Rose leaves and set them on the fire put thereto Oatmeal and Oyle of Roses boyle them till they be thick and lay it hot under the sore and renew it so till it be alwayes hot For the Ptisick and dry Cough Take the Lungs of a Fox beat them to pouder take of Licorice and Sugar-candy a good quantity a small quantity of Cummin mix these all well together and put them in a Bladder and eat of it as often as you think good in the day To take away Warts Take Snailes that have shells pick them and with the juyce that cometh from them rub the Wart every day for the space of seven or eight dayes and it will destroy then A perfect Water for the sight Take Sage Fennel Vervin Bettony Eyebright Pimpernel Cinquefoil and Hearbgrace lay all these in white Wine one night still it in a Stillitory of glasse this water will restore the sight of one that was blind three yeares before To restore the Hearing Take Rue Rosemary Sage Vervin Majoram of each one handful of Cammomil two handfuls stamp them and mould them in Rie dough make thereof one loaf bake it as other bread and when it is baked break it in the midst and as hot as may be suffered bind it to your eares and keep them warm and close one day or more after it be taken away forbear yee to take cold For a Felon in the Joynts Take Rue Fetherfew Bores grease Leaven Salt Honey six leaves of Sage shred them altogether small then-beat them together and lay it to the sore place To comfort the Brains and to procure sleep Take a red Rose cake three spoonfuls of white wine Vinegar the white of one Egg three spoonfuls of Womans milk set all these one a chafingdish of coals heat them and lay the Rose cake upon the dish and let them heat together then take one Nutmeg and shew it on the Cake then put it betwixâ— two clothes and lay it to your forehead as warm as you may suffer it A Medicine for a sore head with a Scald Take one peck of Shoomakers shreds set them over the fire in a Brass pan put water to them and seeth them so long as any Oyle will arise and evermore be scumming off the Oyle then take Plantain Ribwort Housleek leaves ground Ivie knotted grasse wild Borrage Tutsan hearb Bennet Smallage Setwel leaves of every one a like quantity and beat them in a morter and strain them then take half a penniworth of Rosin half a penniworth of Allum a little Virgins Wax beat them and put them into a pan and set it over the fire put thereto the Hearbs and the Oyle let them seeth till all be melted then strain them into a pan and stir them till they be cold and put it into a box for your use when you dresse your head heat a little in a saucer annoint it every day twice pull out the hairs that stand upright and with linnen cloth wipe away
it whilest 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 vaines sinews or bones offended or cut it keepeth wounds from putrifaction it cleanseth them and easeth pain and doth incarnate and skin them it helpeth bruises paines aches or swellings in any part and is wonderful good against venome or poyson For the Falling Sicknesse Take the roots of single Pionies grate them drink them and wear some of them about your neck For kibed heeles Take a Turnip make a hole in the top of it take out some of the pith infuse into that hole oyle of Roses then stop close the hole roast the Turnip under the embers when it is soft apply it plaister-wise warm to the Kibe bind it fast Lapis Prunellae A Medicine for sore Eyes Take one pound of Saltpeter boyle it in a Goldsmiths earthen pot with a very hot fire round about it let it boyle till it be very black and melted then take a quarter of an ounce or sixpenny weight of Roch Allum and a quarter of an ounce of Brimstone break them and put them in the Saltpeter by little at once as it boyleth and let it burn till the flame goe out of it self then pour it into a brasse Ladle or into a Chafer and so let it stand till it be cold and when you will use it sâ—rape it very fine with a knife and put a little of it to the sore eyes hold down the eye-lid till the pain be gone then let water drop out of the eye This Medicine taketh away the Pearle the Pin the Web in the eye and all sores and bloudshed it also helpeth the tooth-ach being put into the hollow tooth with a little lint if the tooth be not hollow rub it outward finally it helpeth a stincking breath being eaten in the morning fasting For a scald Head Take a handful of Glovers shreds and a handful of Dock roots the pith taken out and boyle them in strong Ale until they be reasonable thick and annoint the head therewith For a bloudy Flux Take Rubarb and toast it then grind it to pouder and take as much as will lye upon a sixpence and keep warm that day the next day eat conserve of Roses mixed with Corral and drink that day if yee will posset Ale made of Cammomil For the Itch. Take one pound of Butter unwashed and unsalted three good handfuls of red Sage and as much Brimstone beaten into pouder as a Walnut boyle these well together and strain it and put in half an ounce of Ginger beaten small For sore Eyes Take new Hens dung out of the nest and put it into an Oven almost cold let it lye there all night then take the white of it and beat it being dryed and take as much of the pouder of Ginger finely beaten and put to that half the like quantity of Sugar-candy all which must be beaten very well and fearced then put it into the sore eyes every night and in the morning wash it out with the water A Water for sore Eyes Take a pint of fair running Water of wild Daisies and three leaved Grasse of each a good handful wash the Hearbs very clean in a Collender and put them into a clean Skillet of Water let them boyle very well over the fire until the Water look green then take a little piece of Allum and put into the water when it is boyling then taste of the Water and when it sticks to the mouth take as much Honey as will make it very sweet then after it hath boyled a little while take it off the fire strain it and drop a little every night into the eyes An approved Application against any Surfeit Take the bottome of a Muncorn loaf cut it about an inch thick and as broad as the palm of your hand toast it very well then take of Sallade oyle and Claret Wine of each a like quantity as much as will wet the toast well and throughly warm it hot then put the toast into it when the toast is well soaked strew the pouder of Cloves and Mace thereupon thick then apply it to the stomack of the Patient as warm as he can indure it it will purge upwards and downwards so often as you apply a fresh toast made as aforesaid this may be applyed so often as any one findeth their stomack ill at ease although then it will not purge except in case of a Surfeit A Medicine against the Plague Take of the root called Setwel to the quantity of half a Walnut and grate it of Triacle green one good spoonful of fair water three spoonfuls make all these more than luke-warm and so drink them off in bed and sweat six or seven houres and in your sweat drink small posset Ale made of small drink as you need but not till an hour and half after the taking of the Potion and it will bring forth the Plague for if you cast the Medicine you may take it the second third or fourth time by the whole half or lesse measure as your stomack will bear it if any doe take it and thereupon happen presently amendment or a rising or sore you may think it to be the sicknesse for the nature of the Medicine is to prevent the Plague and in others to expel the sore if it be not taken too late in which case the stomack will not break it easily nor after two or three times taking if you minister it to any let it be at their first sicknesse least if their disease be other they may receive harm thereby Jelly of Frogs Take the Jelly of Frogs in March and still it in a glasse Still it is a good Medicine to stop bloud and for the heat and rednesse of the face and good to cure green Wounds For the Tooth-ach Take of Sparemints and ground Ivy of each a handful and a good spoonful of Bay Salt stamp all these very well together and boyle them in a pint of the strongest Vinegar that you can get let these boyle altogether until they come to a quarter of a pint then strain it and put it into a glasse and stop it very close when your teeth doth ake take a spoonful of it bloud-warm and hold it in your mouth on that side the pain is For to make teeth stand fast Take roots of Vervin in old Wine and wash the teeth therewith For the perillous Cough Take white Horehound and stamp it and wring out the juyce and mingle it with Honey and seeth it and give it the sick to drink or else Sack and Garlick seed and rost it in the fire and take away the peelings and eat the rest with Honey or else take Sage Rew Cummin and pouder of Pepper and seeth all these together in Honey and make there of an Electuary and take thereof a spoonful in
Take five quarts of new Milk from the Cow and one quart of Water and one spoonful of Runnet and stirre it together and let it stand till it doth come then lay your Cheese cloth into the Vate and take up your Curd as fast as you can without breaking and put into your Vate and let the Whey soak out of it self when you have taken it all up lay a cloth on the top of it and one pound weight for one hour then lay two pound for one hour more then turn him when he hath stood two houres lay three pound on him for an hour more then take him out of the Vate and let him lie two or three houres and then salt him on both sides when he is salt enough take a clean cloth and wipe him dry then let him lie on a day or a night then put Nettles under and upon him and change them once a day if you find any Mouse turd wipe it off the Cheese will come to his eating in eight or nine dayes To make Cheese-loaves Take the Curds of a tender new milk Cheese and let them be well pressed from the Whey and then break them as small as you can possible then take Crumes of Manchet and yolkes of Eggs with half the whites and some sweet Cream and a little fine flower mingle all these together and make a paste of it but not too stiffe then make them into little loaves and bake them when they be baked cut off the tops and butter them with Sugar Nutmeg and melted Butter and put it in with a spoon and stirre it altogether then lay on the tops and seare them with scraped Sugar How to make a very good Tansie Take fifteen Eggs and six of the whites beat them very well then put in some Sugar and a little Sack beat them again then put about a pint or a little more of Cream then beat them again then put in the juyce of Spinage 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 till you fry it 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 To make black Tart stuffe To a dozen pound of Prunes take half a dozen of Malligo Raisins wash and pick them clean and put them into a pot of water set them over the fire till all these are like pulpe and stirre them often least they burn too then take them off and let them be rubbed through a hair Sieve hard with your hands by little and little till all be through then season them to your taste with searc'd Ginger To make yellow Tart stuffe Take four and twenty Eggs and beat them with Salt together and put into a quart of seething Milk stirring it until it caudles then take it off and put it into a napkin hanging it up till all the Whey be run through when it is cold take it and grind it in a stone Morter with Sack and Sugar to your taste and otherwise to make it look white leave the yolks and instead of Sack put in Rosewater To make a made Dish Take a quarter of a pound of Almonds beat them small and in the beating of them put in a little Rosewater to keep them from oyling strain them into Cream then take Arterchoak bottomes and Marrow and boyle the rednesse of the Marrow out then take a quart of Cream and boyle it with Dates Rosewater and Sugar and when it is boyled to a convenient thicknesse take it off and take your Arterchoak and pare of the leaves and lay them into the dish and some Marrow upon them then pour some Cream upon them then set it upon coales till you serve it in To make Sauce for a shoulder of Mutton Take a few Oysters and some sweet hearbs and an Onion and a pint of white Wine and a little beaten Nutmeg a little Salt and a large Mace a little Lemon pild and a little Sugar a little leaker posset if you have no Oysters take Capers in the room of them and some gravie of the Mutton To fry Applepies Take Apples and pare them and chop them very small beat in a little Cinnamon a little Ginger and some Sugar a little Rosewater take your paste roul it thin and make them up as big Pasties as you please to hold a spoonful or a little lesse of your Apples and so stir them with Butter not to hastily least they be burned To make Curd-Cakes Take a pint of Curds four Eggs take out two of the whites put in some Sugar a little Nutmeg and a little flour stir them well together and drop them in and fry them with a little Butter To make Furmentie Take a quart of sweet Cream two or three sprigs of Mace and a Nutmeg cut in half put into your cream so let it boil then take your French Barlie or Rice being first washed clean in fair water three times and picked clean then boyle it in sweet milk till it be tender then put it into your cream and boil it well and when it hath boiled a good while take the yolks of six or seven eggs beat them very well and thicken on a soft fire boyl it and stir it for it will quickly burn when you thinke it is boyled enough sweeten it to your taste and so serve it in with Rosewater and Musk Sugar in the same manner you may make it with wheat To make an Arterchoak Pie Take the bottome of six Arterchoaks being boyled very tender put them in a dish and put some vinegar over them season them with Ginger and Sugar a little Mace whole putting them into a Pie and when you lay them in lay some marrow and Dates sliced in and a few Raisins of the Sun in the bottome with good store of butter so close the Pie and when it is half baked take a dish of Sack being boyled first with Sugar and a pill of Orange put it in your pie and set it in the Oven again till you use it To make a Chicken Pie Make your paste with good store of Butter and yolks of Eggs and Sugar then take six chickens small taking out the breast-bone and trussing them round take two Nutmegs and a good quantity of Cinnamon and put it in in little pieces take two yolks of eggs and beat them with six spoonfuls of verjuyce then take your juyce and verjuyce and a little salt stir them well together take a good deal of butter and wet it in the verjuyce and put it in the bellies of the Chickens so lay them in the pie with butter under them then take half a pound of Currants washed and dried so lay them on the top of the Chickens with a little piece of Marrow Barberies Grapes
little Mace and boyle all these together and pour this liquour in seething hot into the Purslain and when it is cold tye it close but put a little board on the top to steep it down and within a week or two it is fit to eat To doe Clove-gilliflowers up for salletting all the year Take as many Clove-gilliflowers as you please and slip off the leaves then strow some Sugar in the bottome of the gallipot that you doe them in and then a lane of Gilliflowers and then a lane of Sugar and so doe till all the Gilliflowers be done then pour some Claret Wine into them as much as will cover them then cut a piece of a thin board and lay it to them to keep them down then tye them close and set them in the Sun and let them stand a moneth or thereabouts but keep them from any rain or wet To pickle Broom buds Take as many Broom buds as you please make linnen bags and put them in and tye them close then make some brine with Water and Salt and boyle 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 lye there till it look black then shift it again so you must doe as long as it looks black you must boil them in a little cauldron and put them in vinegar a week or two and then they be fit to eat To Pickle Oysters Take your Oysters and pick them out of the shels and save the liquor that cometh from them then take your Oysters one by one and wash them clean out of grift then strain the liquor then take a quantity of white wine and a large Mace or two and two or three slices of Nutmeg and Pepper grosly beaten and salt them boyl it together then put in your Oysters and boil them then take the yolke of an Egg and beat it well with Wine Vinegar then take up your Oysters and let them cool then put in your Egg and let it boyl hang it off and let it cool and put it up together To make grout Take some Wheat and Beans and when you have made it into Malt then rittle it then take some water or some small Wort and heat it scalding hot and put it into a pail then stir in the Malt then take a piece of four leaven then stir it about and cover it and let it stand till it will cream then put in some Orange pills then put it over the fire and boil it keeping it stirring till all the white be gone To make jellie of Marmalet Take Quinces and pare them cut them into water in little pieces and when you have done all then take them out of the water and weigh them and to every pound of Quinces take five quarters of a pound of Sugar and half a quarter then put it into the Skillet and put as much water as will make it pretty thin then set it on the fire then clarifie it with the white of an Egg and scum it off cleer then put in your Quinces and let it boil a prettie pace and cover it close till it is prettie thick then leave stirring it till it is thick enough for Marmalet then take it off and put it in your glasse and doe it with your knife in little works when you have done let it stand your costly must boyl all the while you must put in as much water as will make it prettie thin when it is boyled to a prettie good colour then stir it and weigh it then take of loaf Sugar as much as it weighs and boil it altogether to a Jellie then pour it into your Marmalet glasse then put it in a stove and put some fire in every day To make Jelly of Pippins Take Pippins and pare them and quarter them and coar them lay them in water and when you set them on the fire shift them in another water and put them in a skillet put as much water as will 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 taste strong of the Apples then take them off and strain them through a piece of canvass gently take to a pound of juyce 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 boyled up then scum it and make it boyl as fast as you can and when it is almost boiled put in the juyce of three Lemons strained through a cloth if you will have Orange pill pare it thin that the white be not seen and then lay it in the water all night then boil them in water till the pill be soft then cut them in long peeces then put it into the Sirrup and stir it about and fill your glasses and let it stand till it be cold and then it is ready to eat To preserve Oranges Take a pound of Oranges and a pound of Sugar pill the outward rind and inward white skin off take juyce of Oranges put them into the juyce boil them half an hour and take them off To preserve green Walnuts Take Walnuts and boil them till the water doe taste bitter then take them off and put them in cold water and pill of the bark and weigh as much Sugar as they weigh and a little more water then will wet the Sugar set them on the fire and when they boyl up take them off and let them stand two dayes and boil them again once more To preserve white Quinces Take a pound of Quinces boil them with the skins on but core them and pare them take a quarter of a pound of Sugar with water no more then will wet the Sugar put the Quinces into it presently boil them as fast as may be and skin them when the Sirrup is thick take it up To make Goosberrie Tarts Take a pint of Goosberries and put them into a quarter of a pound of Sugar and two spoonfuls of water and put them on the fire and stir them as you did the former To preserve Resberries Take as many as you please a lay of Sugar and a lay of Resberries and so lay them into the Skillet and as much Sugar as you thinke will make Sirupe enough and boil them and put two spoonfuls of water in boscom it take it off and let it stand To preserve Currans Part them in the tops lay a lain of Currans and a lain of Sugar and so boil them as fast as you doe Resberries doe not put in the spoon but scum them boyle them till the Sirrup be prettie thick then take them off and let them stand till they be cold and put them in a glasse To preserve Medlers Take the just weight of Sugar as they weigh to a pound of Sugar put a pint and a half
of water scald them as long as the skins will come off stone them at the head put the water to the Sugar and boil it and strain it put in the Medlers boil them apace let them stand till they be thick then take them off To preserve Goosberries Take the fairest Goosberries you can get with the stalks one prick three or four holes in every one of them then take the weight of them in Sugar lay the best part of the Sugar in the bottome of a Silver or peuter dish then lay your Goosberries one by one upon it strew some of the rest of the Sugar upon them and put two spoonfuls of the water into half a pound then set the Goosberries on a chafing dish of coales and let them stand uncovered scalding upon the fire a prettie while before they boil but not too long for then they will grow red and when they be boyled let them not boyl too fast when they be enough put them up you must put the rest of the Sugar on them as they boil and that will harden them and keep them from breaking To make Goosberrie Cakes Prick as many Goosberries as you please and put them into an earthen pitcher and set it in a kettle of water till they be soft and then put them into a sieve and let them stand till all the juyce be out and weigh the juyce and as much Sugar as Sirupe First boil the Sugar to a Candie and take it off and put in the juyce and set it on again till it be hot and take it off and set them in a press till they be dry then they are readie To doe Goosberries like Hops Take pricks of black Thorn then take Goosberries and cut them a little a crosse and then take out the stones and then put them upon the pricks and weigh as much Sugar as they weigh and take a quarter or a pint of water and put into the Sugar and let it boil a while then put in the hops let them stand and scald two houres upon the coales till they be soft then take out the Hops and boil the Syrupe a while then take it off and put in the Hops To preserve Apricocks First stone them and weigh them and take as much Sugar as Apricocks put it in a Bason some in the bottome and some on the top let them stand all night set them on the fire till they be scalding hot then heat them twice more To make Apricock Cakes Take as many Apricocks as you please and pare them put as much Sugar as they weigh take more water then will melt the Sugar then boil the Sugar and it together till they be pretty stiffe take them off and put them in saucers To make Mackeroons Take half a poâ—nd of Almonds put them in water stamp them small put in some Rose-water a good spoonfull of floure four eggs half a pound of Sugar in the beating of the Eggs put in the Almonds heat the oven hot enough to bake a Custard put them in when you have taken them out let them stand till they be cold they must be baked in earthen pans round and buttered very thin How to preserve White Damsons green Take white Damsons scald them in water till they be hard then take them off and pick as many as you please take as much Sugar as they weigh strew a little in the bottome put two or three spoonfulls of water then put in the Damsons and the Sugar and boyl them take them off and let them stand a day or two then boil them again take them off and let them stand till they be cold To preserve Mulberries Take as many Mulberries as you please and as much Sugar as they weigh First wet the Sugar with some juyce of Mulberies stir your Sugar together then put in your Mulberries then boil them apace till you thinke they are boyled enough then take them off and boil the Sirupe a while and put it into the Mulberries let them stand till they be cold To preserve Pippins white Take some Pippins and pare them and cut them the crosse way and weigh them and to a pound of Sugar a pint of water then put the Sugar to the water and then let it boyl a while and then put in the Pippins and let them boyl till they bee clear at the Core take them off and put them up To make white Quince Cakes Take Quinces and let them stand till they be cold but not seethed till they be tender enough then take them off and pare them then scrape off the softest and doe it through a sieve and then weigh as much Sugar as it doth weigh and beat it and sift it into the Quinces and stir it altogether and set it on the coals and stir it about but let it not boil at all but let it stand and cool till it be pretty thick then take it off and put it in glass saucers To preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or grapes with the juyce stone the grapes save the liquor in the stoning take off the stalks give them a boyling take them off and put them up To preserve Damsons Take as many as you please and weigh as much Sugar as they weigh and strew some in the bottome and some on the top and you may wet the Sugar with some Sirupe of Damsons or a little water then set them upon the fire and let them stand and soke softly about an hour then take them off and let them stand a day or two then boil them up till you think they be enough take them off and put them up How to make Cake of Lemons or Violets Take of the finest double refined Sugar beaten very fine and searced through fine Tiffâ—nie and to half a silver poringer of Sugar put to it two spoonfuls of water and boil it till it be almost Sugar again then grate of the hardest rinded Lemon then stir it into your Sugar put it into your Coffins of Paper and when they be cold take them of To preserve Quinces red Take your Quinces and weigh them to a pound put a pound of Sugar and half a pint of water put your water to your Sugar and let it stand your Quinces must be scalded till they be tender take them off pare them and core them but not too much then put them in the skillet where the Sugar is then set them on the fire and let them boil two hours if it be not enough boil it a little more pour it to the Quinces and stop it close To make Bisket Bread Take a pound and a half of white loaf Sugar and so much flower as much Annise seed Coliander seed and Carraway seed as you please and twelve Eggs three whites lest out take the Sugar and sift it fine and the flower also and beat your Eggs a little then mingle them well together with four spoonfuls of
must wash it with a feather and then strew Sugar very finely beaten on the top before you put it into the Oven To preserve Apricocks Take your Apricocks and put them into a skillet of fair water and put them over the fire untill they be something tender then take them up out of the water and take a bodkin and thrust out the stone at the top and then peel off their skins and when you have so done put them into a silver dish or bason and lay Sugar very finely beaten over and under them then put a spoonful or two of water unto them and set them over a very soft fire until they be ready then take them up and lay them into another dish a cooling and if you see good boyle the sirupe a little more when they are cold and the sirupe almost cold put them up in a gally-pot or glasse altogether To preserve Damsons Take a pound or something more of pure Sugar finely beaten and then take a pound of Damsons and cut one scotch in the side of each of them then put a row of Sugar in a silver dish or bason and then lay in a row of Plums and then cover it with Sugar and so lay it in till they be all in and then take two spoonfuls of clean water and make a hole in the middle of them and set it over a very soft fire and look to it carefully for fear the Sugar should burn and when the Sugar is all dissolved shake them together and stirre them gently and then set them down and cover them till they be cold and when they are cold set them upon the coales again and then let them boyle gently till they be ready and when they are ready take them down and take them every one by its stem and cover them with the skins as well as you can and then put them all one by one in a dish and if the sirupe be not boyled enough set it over and let it boyle a little longer and when the Plums be cold put them in a gally-pot or glasse and pour the sirupe to them while it is a little warm you must not forget to take away the skin of the Plums as it riseth To make Papp of Barly Take Barly and boyle it in fair water softly untill it begin to break then put that liquour out then put as much hot water to it as you put forth and so let it boyle till it be very soft then put it into a Cullender and strain it then take a handfull of Almonds and grind them very well with your Barly and some of the liquour so season it with Sugar and a little Rosewater a little whole Mace and Cinnamon and boyle them well together To candy Lemons and Oranges Take the peels of your Oranges and Lemons the white cut away then lay them in water five or six dayes shifting them twice every day then seeth them till they be very tender then take them out of the water and let them lye till they be cold then cut them in small pieces square the bignesse of a penny or lesse then take to every three two ounces of Sugar put to it a quantity of fair Water and a lesse quantity of Rosewater and make a sirupe thereof then skum it very clean and put in your peels and let them boyle for the space of an hour or longer if you find your liquour wanting you may put in more water at your pleasure then boyle them a little space after with a little sharp fire stirring it alwayes for burning then take it off the fire three or four times stirring them all the while and set them on again untill they be candied To make Cakes of Almonds Take one pound and a half of fine Flower of Sugar twelve ounces beaten very fine mingle them well together then take half a pound of Almonds blanch them and grind them fine in a Morter then strain them with as much Sack as will mingle the Flower Sugar and Almonds together make a paste bake them in an oven not too hot To make white Lemon Cakes Take half a dozen of yellow Lemons the best you can get then cut and pare them leave none of the yellow behind then take away the sowre meat of it and reserve all the white and lay it in water two dayes then seeth it in fair water till it be soft then take it out and set it by till the water be gone from it then weigh it and take twice the weight in Sugar mince the white stuffe very fine then take an earthen pipkin and put therein some fair Water and some Rosewater if you have a pound of Sugar you must have half a pint of water of both sorts alike let your water and Sugar boyle together then skum it and put in the stuffe and so let them boyle together alwayes stirring it till it be thick it will shew very thin and when it is cold it will be thick enough To make Oyle of Violets Set the Violets in Sallade oyle and strain them then put in other fresh Violets and let them lye twenty dayes then strain them again and put in other fresh Violets and let them stand all the year To preserve Pomecitron Take Pomecitron and grate off the upper skin then slightly cut them in pieces as you think good lay them in water four and twenty houres then set over a posnet with fair water and when it boyles put them in and so shift till you find the water be not bitter then take them up and weigh them and to every pound of Pomecitron put a pound and quarter of Sugar then take of your last water a pint and quarter set your water and Sugar over the fire then take two whites of Eggs and beat them with a little fair water and when your sirupe begins to boyle cast in the same that riseth from the Eggs and so let it boyle then let it run through a clean fine cloth then put it in a clean Posnet and when your sirupe begins to boyle put in your Pomecitron and let it boyle softly three or four houres until you find your sirupe thick enough be sure you keep them alwayes under sirupe and never turn them take them up and put them into your glasse and when they be cold cover them To candy Ringus Roote Take your Ringus Roots and boyle them reasonable tender then peel them and pith them then lay them together then take so much Sugar as they weigh and put it into a posnet with as much Rosewater as will melt it then put in your Roots and so let it boyle very softly until the Sugar be consumed into the Roots then take them and turn them and shake them till the Sugar be dryed up and then lay them a drying upon a lattice of wyer until they be cold in like sort you may candy any other Roots which you please To candy all kind of Fruitrages as Oranges Lemons Citrons Lettice
and so shift them every day upon dry dishes and so till they be dry To dry Peaches Take Peaches and coddle them take off the skins stone them take to four pound of Peaches a pound of Sugar then take a gally pot and lay a laier of Peaches and a laier of Sugar till all be laid out then put in half a pint of water so cover them close and set them in embers to keep warm so let them stand a night and a day then put them in a skillet and set them on the fire to be scalding hot then put them into your pot again and let them stand four and twentie houres then scald them again then take them out of your Sirupe and lay them one silver dishes to dry you may dry them in an Oven when the bread is taken out but to dry them in the Sun is better you must turn them every day into clear Dishes To boil Veal Take Veal and cut in thin slices and put it into a Pipkin with as much water as will cover it then wash a handfull of Currants and as much Prunes then take a Court roul and cut it in long slices like a Butchers skiver then put in a little Mace Pepper and Salt a piece of Butter a little vinegar some crumbs of Bread and when it hath stewed two houres take it up and serve it To boil a Capon in white Broth. Trusse a Capon to boyle and put it into a Pipkin of water and let it boil two hours and when it is boiled take up a little of the Broth then take the yolks of Eggs and beat them very fair with your broth that you take up then put it by the the fire to keep warm season it with grated Nutmeg Sugar and Salt then take up your Capon and pour this broth on it with a little Sack if you have it garnish it with sippets and serve it remember to boil whole Mace with your Capon and Marrow if you have it To boil a Capon or Chicken in white Broath with Almonds Boil your Capon as in the other then take Almonds and blanch them and beat them very small putting in sometimes some of your broath to keep them from oyling when they are beaten small enough put as much of the uppermost broath to them as will serve to cover the Capon then strain it and wring out the substance clear then season it as before and serve it with marrow on it To boil Brawn Take your Brawn four and twentie houres and wash and scrape it four or five times then take it out of the water and lay it on a fair table then throw a handfull of Salt on every coller then bind them up as fast as you can with Hemp Bass or Incle then put them into your kettle when the water boyleth and when it boileth scum it clean let it boil untill it be so tender that you may thrust a straw through it then let it cool untill the next morning by the souced meats you may know how to souce it To boil a gammon of Bacon Water your Gammon of Bacon twenty four houres then put it into a deep kettle with some sweet hay and let it boil softly six or seven houres then take it up with a scummer and a plate and take off the skin whole then stick your Gammon full of Cloves strew on some gross Pepper then cut your skin like Sippets and garnish your Gammon and when you serve it stick it with bayes To boil a Rabbet Fley and wash a Rabbet and slit the hinder leggs on both sides of the back-bone from the forward and truss them to the body set the head right up with a sciver right down in the neck then put it to boyling with as much water as will cover it when it boyls scum it season it with Mace Ginger Salt and Butter then take a handful of Parsley and a little Thyme boil it by it self then take it up beat it with a back of a knife then take up your Rabbet and put it into a dish then put your Hearbs to your Broth and scrape in a Carret root let your broth boil a little while put in salt pour it on your Rabbet and serve it To boil a Mallard with a Cabbage Half rost 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 will cover it then put in a good peece of Butter and let it boyl an hour season it with Pepper and Salt and serve it upon sops To boil a Duck with Turnips Half rost her then cover it with liquor boil your Turnips by themselves half an houre then cut them in Cakes and put them to your Duck with Butter and Parsley chopt small and when it hath boiled half an houre season it with Pepper and Salt and serve them upon sops To boil Chickens and Sorrel Sops Trusse your Chickens and boil them in water and salt very tender then take a good handful of Sorrel and beat it stalks and all then strain it and take a Manchet and cut it in Sippets and dry them before the fire then put your green broth upon the coals season it with Sugar and grated Nutmeg and let it stand untill it be hot then put your sippets into a dish put your Chickens upon them and pour your sauce upon it and serve it To boil a Pike in White Broth. Cut your Pike in three pieces and boil it with water and Salt and sweet Hearbs let it boil untill it stain then take the yolks of half a dozen eggs and beat them with a little Sack Sugar melted Butter and some of the Pikes broath then put it on the fire to keep warm but stir it often least it curdle then take up your Pike and put the head and tail together then cleave the other peices in two take out the back bone and put the one piece on the one side and the other piece on the other side but blanch all then pour on your white broth garnish your dish with sippits and boyled Parslie and strew on pouder of Ginger and wipe the edge of the dish round and serve it To boyle divers kinds of Fishes Bat Conger Thornback Plaice Salmon Trout or Mullet boyle any of these with Water Salt and sweet Hearbs when they boyle skum it very clean then put in Vinegar and let it boyle till you think it is enough your liquour must be very hot of the Salt then take it off you may let it stand five or six dayes in the liquour then if you will keep it longer pour that liquour away and put Water and Salt to it or soucing drink you must remember to let your Mullets boyle softly and your Thornback and other Fish very fast you must blanch your Thornback while it is warm and when you serve any of these Fishes strew on some green Hearbs To make