quantity the Roots 〈◊〉 Comfry a handfull Peny-royal and Rosemary of each a handfull wash and pick them â—an then steep them a day and a night in White-wine sprinkling them afterward with â—wder of Myrrh and so put them into a â—ld Still and the Water so drawn off will â—ceed any Wash in use and not at all preâ—â—dice the party when she leaves it off as â—ose which are Chymically prepared do 〈◊〉 rendering those old and withered even the prime of their youth who accustom â—â—emselves thereto A sweet Wash to cause the Body to cast a fragrant scent when washed therewith Take Hysop a handfull Baum the like â—antity Garden-Musk and the Bloom of Peach-tree of each half a handfull inâ—se them with the Powder into Frankinâ—nse and a small quantity of the Oyl of â—ikenard in running-water over a gentle â—e and so with the liquid part wash or bathe â—e Body and it will over and above create 〈◊〉 fresh and pleasant colour â—â— Excellent Oyntment to Beautifie the Hands and Face and take away any Deformity never before Published Take of the Oyl of Myrrh half an ounce â—o ounces of the Marrow of Hogs or Calvesâ—â—t an ounce of the Water of Tartar and â—lf an ounce of the Oyl of Spikenard mix them well over a gentle fire and allaâ— their heat with two ounces of the Oyl 〈◊〉 sweet Almonds and being cool anoint tâ— Face or Hands therewith and it will not only take away any Spots Morphew or tâ— like but create a lovely colour and rendâ— a pleasing or tempting softness Such Pow'r you Beauties I thought fit to give That killing others you might let me live To make a Rough Skin smooth and Wrinkles dâ— appear Take of the Oyl of Swallows an ounce tâ—â— like quantity of that of the Mandrake haâ— an ounce of the Oyl of Pomgranet and haâ— a pint of Ews Milk incorporate them to moderate thickness over a gentle fire anâ— then add a quarter of a pint of the Creaâ— of Almonds and with it supple and anoiâ— the rough part and in so often doing yoâ— will find it restored as also the wrinkles anâ— wither'dness to be fill'd up and plump'd Rare and new Experiments relating to Lawndering c. never before Published To restore Linnen that is scorched by hanging or being too near the fire c. TAke half a pint of Vinegar two ounces of Fulling-Earth an ounce of Hen's â—ung half an ounce of Cake-soap and the â—uyce of two Onions boil them to a thickâ—ess and spread the substance Plaister-wise â—pon the scorched place and it will if the â—corching be not quite through so that the â—hreads are not dissolved recover the scorch â—nd render it after a Washing or two as before To make Cloaths that have been abused in Washing Yellow or Mildewed by lying in damp places white and fair Take of the Oyl of Orpine two ounces the Water of Plantane the like quantity and of â—he Juyce of Burdock-roots two ounces â—crape into them half a pound of Castle-soap and a quarter of a pound of the best Fulling-Earth with a like quantity of Chalk infuse â—hem in hot water and let the Cloaths soak in it over a gentle fire and so washing them out in other water five or six hours after you will find them exceeding white To recover Lawn Tiffany Musling or Lace when they are faded Take of the Water of Vervine a quart half a pint of the Water that distills from the Vine a handfull of the Roots of Primroses and as many Rosemary-flowers add to these a quart of new Milk boil them together with the further addition of two ounceâ— of Allom-powder and steep the things therein a night and a day by which means they will in Washing not only prove much whiter but coâ—tract themselves grow stiffâ— and continue a gloss or lustre for a time aâ— if they were new These things being exactly performed by those for whose sake they were written will no doubt turn to their credit and advantage CHAP. XVIII The Judicious Midwives Advice or Directions relating to the Delivery of Women in case of Natural or Unnatural Births dead Children c. Also how they ought to be used before and after Delivery With Excellent Receipts and Applications in divers cases and for Curing distempers incident to the Sex c. AS this undertaking ought to be performed with modesty and caution so I shall â—bserve both and though it may seem brief â—o some yet it cannot but be necessary and â—sefull Wherefore I have placed it as an â—ppendix to this necessary Book and in all â—onsulted the Opinion of the Learned As for a Midwife she ought to be well â—ualified knowing and expert before she â—ndertakes so great a charge not too hasty or too slow in the performance of her office â—nd ever have the fear of God before her eyes 〈◊〉 the Egyptian Midwives had when they reâ—sed to destroy the Hebrew Male-children 〈◊〉 regarding their Oaths on Earth which is 〈◊〉 doubt bound in Heaven But not longer 〈◊〉 prologue I shall proceed to the material â—atter and first what ought to be observed â—pon the lying down of a Woman in Child-â—ed If her Travail be hard and tedious to inliven her spirits and keep her in heart givâ— her Cordial Essence Syrups or Cordial Waters such as are sutable on such occasions She may also take Chicken-broth seconded by a poached Egg or such like-matter no to excess but moderately As for the postures in case of Delivery few are ignorant of them therefore to avoid abscenity I shalâ— wave them and proceed to what is morâ— necessary and material In case of Delivery the Midwife must witâ— patience expect the assistance of Nature whicâ— on that occasion wonderfully operates anâ— not abruptly break the Membrane lest thâ— life of one or the other be endangered unleâ—â— a great necessity require it but rather suffeâ— the Childs head to do it and when that 〈◊〉 done and the pangs come gently draw fortâ— the Birth if it be the right way forward 〈◊〉 not means must be used to turn it as thâ— motion of the Woman and the diligence 〈◊〉 the Midwife Walking up and down thâ— Room in this case if the Woman be able 〈◊〉 not at all amiss nor sudden turning her selâ— whereby she may reduce the Infant to a rigâ—â— posture and so have an easie Delivery foâ— Children in the Womb lying cross-way or sprawling not only occasion danger to thâ— Woman and hard Labour but sometimeâ— by reason of an unskilfull Midwife Death 〈◊〉 â—he one or the other the Natural Birth being with the head foremost and when a Child â—s so taken forth commonly with the face â—ownward lay it upon its back for the adâ—antage of respiration and then with an Inâ—â—rument very sharp let the Midwife cut the Navel-string about four Inches from the fastâ—ing tying that that remains with a piece of â—ilk string cover then the Child's head and stomach not suffering any thing to press the â—ace
a pint Cardamer and the Flowers of Melilot a dram of each of Cubebs Gallingaâ— Cloves Mace and Ginger of each a dram bruise them and put them to the Liquoâ— where soaking all night the next morning seâ— them on a Stiil in Glass Alimbeck and draw off the Quintessence The Water prevents the Putrefaction of thâ— Blood is good in case of the swelling of thâ— Lungs removes the Heart-burn and purgeth Flegm and Melancholy c. Divers other Waters of Physical Vertuâ— I might mention but having many thing yet to propose and intending brevity shall proceed from Distilled Physical Water to give Directions for making Artificiâ—â— Wines c. And as for such Waters as aâ— for Beautifying I shall treat of them in another place CHAP. II. Instructions for a Gentlewoman how to make Artificial Wines and other pleasant Liquors necessary and profitable both for Sale and to be kept in private Houses for the Accommodation of Friends c. AS there are many pleasant Liquors made rather Artificial than Natural so it will not be amiss to say something of them which for variety may not prove pleasant only but profitable and are very commendable to be kept in the House for the Entertainment of Friends and Strangers who being perhaps rarely used to such will set a value on them above any other But to the purpose To make Cherry-Wine Stone your Cherries before they are too ripe press them in a Press or through a clean cloth and let the Juyce settle then draw it off and bottle it up with half an ounce of Loaf-sugar and a piece of Cinamon in each bottle and tying the Cork down let it stand six weeks and then being opened it will drink pleasant and brisk Hypocras is made thus Take a gallon of White or Rhenish-wine and put to it two pound of Loaf-sugar Cinamon Mace Pepper Grains Galingal and Cloves of each a quarter of an ounce bruising the Spices and putting them into the Wine in which they having been close covered for the space of ten days draw of the Wine and renew it with other Wine and an addition of Sugar and so you may do three or four times but the first is the best nor is there a pleasanter Liquor imaginable To make Wormwood-Wine Take a gallon or what quantity you think fit of the smallest White-wine put into it the peel of two Lemons half an ounce of Mace and a quarter of an ounce of Cinamon adding a pound of white Sugar to each gallon and stop them up close in a Vessel and after they have stood six days you may draw off the Wine and put it up in Bottles Rasberry Strawberry or Curran-wine may be made as that of Cherries but the liquor being boiled up with the Sugar before the Spices are put in will keep the longest An excellent Liquor may be likewise drawn from Plumbs of pleasant taste dissolving in some of the Liquor hot two or three spoonfulls of New-Ale-Yest to make it work and afterward keep it in a cool place that it may Rarifie the better Goosberry-wine is made the same way only adding some blades of Mace and slices of Ginger As for the Wine of English Grapes only Rarifie it with fine white Sugar-candy beaten into Powder And since there â—re other pleasant Liquors besides these I â—hink it not improper to say something of â—hose that are most in request To make the best sort of Mead. Take a quart of Spring-water and three â—uarts of small Beer as clear as may be add â—o them a pound and a half of clarified Hoâ—ey two ounces of the distilled Water of â—weet Marjorum three or four sprigs of Rosemary and Bays boil them together on 〈◊〉 gentle fire ever scuming off what rises to â—he top and then put it into a vessel to purge â—â—x days after which bottle it up for your use To make Steponey a Liquor formerly much in use Take a gallon of Spring-water and stone 〈◊〉 pound and a half of the best Raisins of the â—un and putting to them half a pound of fine â—ugar press upon them the Juyce of three Lemons slicing likewise the peel and adâ—ing to the Water a quart of White-wine â—il it and when it is boiling-hot pour it inâ—â— a pot upon the Raisins Sugar c. and â—pping it close let it stand six hours after at stir it about and let it stand two days more at the end of which strain it and press the Raisins and when you find the Liquor clear put it up into Bottles for your use Cock-Ale is thus made Take a young Cock and having stoned four pound of Raisins of the Sun boil theâ— and him in fair water and then slice four Nutmegs adding to them an ounce of Mace and half a pound of Dates beat them well and put them into two quarts of Canary and having added to them the boiled Liquor in which the Cock must be boiled in a manner to pieces strain the Liquor and preâ— what is solid and after your Ale has donâ— working pour it in and stop it down close two quarts is sufficient for a Barrel the bottle it up and in a month it will be fit 〈◊〉 drink To make Rack an Indian Liquor Take a quart of Water a pint of Brand and a pint of Canary add half an ounce 〈◊〉 beaten Ginger and the like quantity of Câ—namon the Juyce of four Lemons and twâ— ounces of Rose-water with half a pound 〈◊〉 fine Loaf-sugar put into it a hot Toast it bâ—ing well stirred it is the Prince of Liquors Choccolate is made with Choccolate Mill Eggs White-wine Rose-water and Mace Cinamon which the party fancies they beiâ—â— â—ll boiled together over a gentle fire two â—unces of Choccolate eight Eggs half a pound â—f Sugar a pint of White-wine an ounce of Mace or Cinamon and half a pound of Sugar â—nswering in this case a gallon of Milk. Many other Liquors there are as Metheâ—in Perry Syder Bracket Tea Coffee c. â—ut the way of making them being vulgarly â—nown I shall spare my Instruction and proâ—eed to Directions for making Syrups CHAP. III. â—â—structions for a Gentlewoman in preparing and making Physical and Cordial Syrups pleasant and profitable on sundry occasions c. Highly necessary to be kept in Families for the preservation of Health c. â—Yrups are of two kinds one Physical and the other pleasant and usefull on sundry â—her occasions But of these I shall treat â—â—thout distinction the use of them being so â—â—blickly known and indeed it is improper â—e to incert it But to proceed To make Syrup of Clove-Gilliflowers Take the red part of the Flowers separaâ—â—â—â— from the white to the quantity of half a peck let them soak a night in Spring-water then boil them and add to them a gallon Water wherein they were boiled and in which after boiling they have been strong pressed twelve pound of white Sugar anâ— half a pint of Rose-water then boil up tâ—â— Liquor with the Sugar
into the thickness oâ— Syrup and keep it for your use Some theâ— are that make it without fire but in my opâ—nion this way must be the best for keeping To make Syrup of Violets Take the Flowers of the blew Violetâ— clipping off the Whites and to a pound them add a quart of boiling-water and for pound of white Sugar stirring them toâ—â—ther and stopping them close in an Earth vessel four days then strain them pressâ—â— out the liquid part which being moderate heated on a gentle fire will thicken into Syrup To make Syrup of Wormwood Take Roman Wormwood the Leaâ—â— only half a pound Leaves of red Roses Flowers two ounces Indian-spike thâ— drams of the best White-wine a quart 〈◊〉 the like quantity of the Juyce of Quinces for want of it Syder bruise and infuse thâ— for the space of twenty six hours then being them till the liquid part is half consumâ—â— strain out the remainder and adding two pounds of sugar boil it up into a syrup To make Syrup of Lemons Take a gallon of the Juyce of sound Lemons strain it and let it clarifie and boil it up with six or seven pounds of fine sugar till it be of the thickness of a syrup and sweet enough for your purpose An Excellent Syrup to preserve the Lungs and for the Astma Take of Nettle-water and Coltsfoot-water each a pint Anniseed and Liquorish-powder of each two spoonfuls Raisins of the Sun one handful sliced Figs number four boil them together till a fourth part be consumed strain the liquid part and make it up into a syrup with a pound of white Sugar-candy bruised into powder and take two spoonfuls of it each morning fasting An Excellent Syrup to open Obstructions and help the shortness of Breath Take Hysop of the first years growth and Peny-royal of each a handful stamp them and strain out the Juyce and add of English Honey the like proportion heat them in a Pewter dish over a chasing-dish of Coles till â—he Juyce and Honey be well incorporated and making it continually fresh let the party afflicted take early each morning and late each night two spoonfuls To make Syrup of Roses by Infusion Take of the Water of Infusion of white Roses five pounds clarified Sugar four pounds and boil them with a gentle fire to the thickness of a syrup then soak two pounds of fresh white Roses in six pound of warm water suffering them to stand for the space of twelve hours close covered then ring them out and put in other fresh Roses and so continue to do till the Water has the perfect scent of the Roses and then the Water is fitting for the Sugar to be dissolved in and used as aforesaid This Syrup draweth from the Entrails thin choler and waterish humours and is therefore fitting to be taken moderately by children aged Persons and such as are afflicted with the superabundance of either Choler or Phlegm How to make Catholicum Majus Take of the four great cold seeds cleansed and of white Poppy-seeds each a dram Gum-Dragant three drams red Roses yellow Saunders Citron and Cinamon each two drams Ginger one dram of the best and choicest Rubarb and Diacridum each halâ— an ounce Agarick Turbith of each two drams white Sugar dissolved in Rose-water wherein two ounces of Senna have been concocted one pound make them into Tables of three scruples and let one Table be the dose It gathereth humours from all parts of the Body and expells them without molesting health or impairing of the strength but rather fortifying nature c. Syrup of Radish how to make it Take of the Roots of Garden and wild Radishes of each an ounce of Saxifrage Kneeholm Borage Sea-Holly Pettywhin O Cammack or Ground-Furz Parsley Fennel each half an ounce the Leaves of Betony Pimpernel wild Time Tendercrop of Nettles Cresses Samphire Venus-hair of each a handfull the fruit of Sleepy Night-shade and Jubebs of each twenty the seed of Basil Burr Parsley of Macedonia Carroways Seseli yellow Carrots Grommel Bark of Bay-tree Root of each a scruple Raisins stoned Licoras of each a dram boil them in ten pounds of water till four of them be consumed then strain it and with four pounds of Sugar and half the quantity of clarified Honey make the liquid part into a Syrup over a gentle fire adding an ounce of beaten Cinamon and half the quantity of grated Nutmeg This being taken at convenient times expelleth Gravel and Stone and scowreth the Kidneys if it be mixed with other lenitive and scowring matters and also provokes Urine Syrup of Vinegar compound how to make it Take of the best Wine-Vinegar a gallon boil it and take off the scum that arises then stamp Endive Maiden-hair and Wood-sorrel with Barbaries or green Grapes press out the Liquor and put it into the Vinegar to the quantity of a quart boil them up till a fourth part be consumed then add six pounds of Sugar or so much as will make it into a Syrup and give two spoonfulls at a time with success in case of any hot distemper or feavorish disorder of the Body or to expell gross phlegmatick humours Oxymel simple how to make it Take of the clearest Water and clarified Honey of each four pounds boil them till half the Water be consumed then add of Wine-Vinegar two pounds and suffer them to boil to a syrup This syrup extenuateth the gross humours takes away slimy matter and opens all Obstructions and Asthma that is Obstruction of the Lungs with Phlegm from whence ariseth shortness of breath Syrup of Barberries is made thus Take your Barberries picked from the stalks boil them to a pulp then strain and rarifie the Juyce then boil it up being six pounds with six pounds of fine Sugar into a syrup or if you find that will not thicken it sufficiently you may add more To make Syrup of Cowslips Take a gallon of the Distilled simple Water of Cowslips and put into it half a peck of the flowers clean picked the yellow part only boil them up with the Water and add to the liquid part after it is strained from them six pound of sugar heating it over the fire till it become a syrup To make Syrup of Maiden-hair Take the Herb so called to the quantity of six ounces shred it a little and add of Licorish-powder two ounces and a half steep them twenty four hours in three quarts and a pint of hot water add five pounds of fine Sugar to the Liquor after it is boiled and consumed a third part and set it again on the fire till it become a syrup To make Syrup of Licoris Take of the Root of Licoris newly drawn from the ground two ounces scrape it into Powder of Coltsfoot four ounces of Maiden-hair and Hysop each half an ounce infuse them twenty four hours in three quarts of Water then boil them till a half part be consumed which done strain out the remainder and with a pound of clarified Honey and the like
Plaister A Salve Excellent to draw and heal c. Take a pennyworth of Turpentine as much Virgins Wax as a Walnut the like quantity of fresh Butter a spoonfull of Honey melt them into a pan and strain the substance into fair water and make it into a Roll for your use An Excellent Emplaister for a new or old Sore Take of Rosine four ounces melt it then of Turpentine take an ounce and two ounces of Wax the like of Sheeps-suet cleared from the skin and a spoonful of Olive-oyl boil them over a gentle fire and then strain them into water and apply them as a Salve Dr. Morsus Emplaister commonly called Oxecrotium Take Ship-Pitch Saffron Colophony Bees-wax of each three ounces Turpentine Galbanum Amoniacum Myrrh fine Frankincense Mastick of each an ounce and three scruples lay your Galbanum a night in Vinegar then boil and strain it melt your Gums and mingle them by stirring put in last your Turpentine and being well incorporated make it into Rolls and use it in case of Pains Aches Bruises Strains Dislocations and to strengthen the Nerves c. Oyl of Rosemary-flowers how to make it with its Virtual Operation Take a good quantity of Rosemary-flowers stamp them and put them into a Glass with strong Wine stop the Glass close and set it in the Sun six days then distill the Flowers and Wine with a soft fire and the effect will produce both Water and Oyl separate them and keep the Oyl close in a Glass This Oyl is good against the inveterate Head-ach it comforteth the Memory and perserveth the sight by being drunk in a Glass of Wine or dropped into the Eyes being dropped into the Ears it helpeth Deafness and is good in case of the Dropsie yellow Jaundice Rising of the Mother c. An Excellent Powder to provoke Urin and send forth the Gravel and Stone Take a Flint-stone and beat it in a Mortar to a fine and subtil Powder serace it and keep it in a Bladder till you have occasion to use it then take half a dram fasting in a Glass of White-wine or Ale and keep your self warm A Powder to ease the Pains of the Gout Take of fine Ginger two drams four drams of dried Elecampane-root Licoras half an ounce Sugar-candy three ounces beat them to a fine Powder and serace theâ— drinking off the Powder a dram at a time fasting in a Glass of Ale. A Water for easing the Pains in the Teeth Take of red Rose-leaves half a handfull Pomgranet-flowers the like quantity two Galls thin sliced boil them in three quarters of a pint of red Wine and half a pint of fair Water untill a third part be consumed strain them and hold a spoonfull at a time in your mouth and lay a hot cloth to your cheek dipped in the liquid part c. An Excellent Water for the Ulceration of the Yard Take Water wherein Iron has been often 〈…〉 â—â—â—ces of Pomgranet-piles and flowers of each three drams of Plantane and Housleek each an ounce and a half of Honey of Roses Turpentine each half a pound Allum six ounces white Copperas three drams boil them till half be consumed then add Verdigrease three ounces strain them and gently boil them again then letting them settle take the thin and rarify'd part and inject it with a Syringe anointing the place grieved with the other part An Ointment to cleanse Sores either old or new Take two ounces of Turpentine wash it well in a Barly-water put it to the yolks of six new-laid Eggs Honey of Roses or common Honey four ounces mingle them well over a gentle fire till they become an Ointment and then dip the Tents or Pledgets in it and apply them Flos Unguentorum how to make it together with its Excellent Virtue Take Rosin Perrosin of each half a pound Virgins Wax Frankincense of each four ounces Mastick half an ounce Stags-suet four ounces Camphire two drams Pound and melt them over a gentle fire then strain them into a Pottle of White-wine and when it is luke-warm put thereto three ounces of Turpentine stirring it till it be cold and then put it up for your use It is exceeding good for old Wounds in order to the ingendring good flesh and cleansing them wasting likewise the bad flesh and is good for all manner of Imposthumes in the Head and in the Body also for Strains in the Sinews It draweth out Thorns or Splinters of Bones it healeth Botches and Scabs and is good for the Noli me tangere and is an excellent Sear-cloth for the Gout Sciatica or Aches in any part of the Body For a Scald or any Burn an Excellent Ointment Take of Cream a quart Fern-roots a handfull slice and wash the Roots and theâ— boil them in the Cream in an Earthen-pot till they Jelly and at what time there is an occasion to use it Ferment it with a Spatula and apply it on a Linnen-cloth often renewing it An Excellent Ointment to asswage Pain and cooâ— any extraordinary Heat by what means soever it happen Take of white Carrate four ounces Oyl of Roses ten ounces red and white Saunders red Roses Myrrh Olibanum and Mastick of each two drams Camphire half a dram Turpentine two ounces and a half and make them into an Unguent A Tobacco-Salve for any fresh Wound Take of the Juyce of green English Tobacco a quart of Olive-oyl a pint of Wax and Turpentine each an ounce and half an ounce of Verdegrease boil them over a gentle fire for an hours space and make them up in Rolls for your use Note That the best Cloth for Plaister is new Lockram and the worst Calico or such cloth as has been starched For the shrinking of the Nerves or Sinews a Plaister Take of Water-cresses and Cammomile each a handfull stamp them and fry them with a handful of Wheaten-meal and two ounces of Honey then spread them on a cloth and apply them to the place at hot as may be well endured A Dredge Powder that purgeth Choler Phlegm and Melancholy Take of Turbith one ounce Ginger Cinamon Mastick Gallengale grains of Paradise Cloves Anniseeds the Herb called Mercury's Finger and Diagrâ—dium of each half an ounce the leaves of Senna two ounces Loaf-sugar four ounces dry them that theâ— may be pulverized and mingling them well take a dram in a morning fasting either in a glass of White-wine or warm Ale. An Excellent Powder to purge the Head by Sneezing Take of the Roots of Sneezing-wort oâ— Bartram an ounce Castorum half an ounce of white Hellebore and black Hellebore each an ounce Marjorum a handfull dry them and make them into a Powder using the Powder moderately as you see occasion An Excellent Powder for the Falling-sickness Take a Mans Scull that has not ben above a year buried bury it in hot Embers till it become white and easie to be broken Then take off the uppermost part of the head to the top of the crown and beat it into
pound of Cinamon bruise it and steep it in a quart of White-wine a quart of Rose-water and a pint of Muscadel twelve hours with often stirring and from this Alembeck three pints which will not be only pleasant but fortifie nature and restore lost vigour To make Rosemary-Water Take the Flowers and Leaves of Rosemary in their prime half a pound and four â—unces of Elicampane Roots a handfull of Red Sage three ounces of Cloves the same quantity of Mace and twelve ounces of Anâ—iseeds beat the Herbs together and the Spices separately putting to them four galâ—ons of White-wine and after a weeks standing distill them over a gentle fire Spirit of Wine how to make it To Distill or rather Alembeck Spirit of Wine is to draw off any Wine you think fit over a gentle fire to what height you please by often rectifying it and is very good moderately taken in cold distempers or to mix with Cordial Waters of a cooler nature To make Treacle-water excellent good in case of Surfeits or the like disorders of the Body Take the Husks of green Walnuts four handfulls of the Juyce of Rue Cardus Marigolds and Baum of each a pint green Petasitis Roots one pound Angelica and Masterwort of each half a pound the Leaves of Scordium four handfulls old Venice-Treacle and Mithridate of each eight ounces six quarts of Canary of Vinegar three quarts and of Lime-juyce one quart which being two days dijested in a Bath in a close Vessel distill them in Sand c. A Cordial Mint-Water is thus made Take two handfulls of Mint green two handfulls of Cardus and one of Wormwood and soak them in new Milk being bruised and after three or four hours infusion draw off the water by way of Distillation and keep is close stopped for your use it being excellent good in case of pains in the Belly or Stomach An excellent Water for Sore Eyes or to Restore the sight Take Smallage Rue Fennel Vervein Agremony Scabeous Avens Hounds-tongue Eufrace Pimpernel and Sage of each a handfull Roach-Allum half an ounce Honey a spoonfull dissolved in Rose-water distill them in a cold Still and when you use it put in a little Allum and Honey and suffer it to dissolve washing your Mouth with it Evening and Morning An excellent Water for a Canker Take of the Bark of an Elder-tree Sorrel and Sage of each two handfulls stamp them well and strain out the Liquid part mingling it with double the quantity of White-wine and often with a feather dipped in it wash the Sore c. A Water very good for a Fistula Take a pint of White-wine an ounce oâ— the Juyce of Sage Borace in Powder threâ— peny weight Camphire-powder the weighâ— of a groat boil them two hours over a gentle fire strain them through a Woollen-cloth and being cold wash therewith the place grieved An excellent Water to cleanse any filthy Ulcer Take of the Water of Plantane and that of Red Roses each a pint the Juyces of Housleek Nightshade and Plantane of each a quarter of a pint Red Roses half a handfull Myrtle Cyprus-nuts of each half an ounce of the Rind of Pomgranate three drams St. John's Wort half a handfull Flowers of Molleyn half as much Myrrh Frankincense each a scruple Honey of Roses a pound and four ounces distill them together and of the Water take a pint and dissolve in it six ounces of Conserve of Roses and one ounce of Syrup of dry Roses with twelve drops of the Oyl of Brimstone and wash the place grieved An excellent Water for the Heats and Inflammation of the Eyes Take of Alloes Epatick fine Sugar Tutty-stone powdered each an ounce of red and white Rose-water each a pint put them in a double glass and set them in Balneo Maria five or six days often shaking them and with a feather dipped in it wash your Eyes as often as you see occasion as likewise your Forehead and Temples An excellent Water for a sore Leg or for a Canker in any part or place Take of Woodbine-leaves Ribwort Plantane Abinte of each a handfull clarified English Honey three spoonfuls Roach-Allum an ounce put them into three quarts of Running-water and let them seeth till a third part be consumed then strain out the liquid part and keep it in a new glazed Earthen-pot for your use washing the afflicted place with it twice a day A Water to turn back the Rheum that afflicts the Eyes Take of red Rose-water six ounces White-wine and Eye-bright-water of each the like quantity Lapis-Tuttiae three scruples Alloes Epatick the like quantity fine Sugar two ounces put them into a Glass with a narrow neck and set them in the Sun for the space of thirty days shaking them twice a day and then with the liquid part wash the Eye-lids Temples Forehead and the Nape of the Neck An excellent Water to cool the Liver and Heart as also in case of a Feaver Surfeit or Ill digestion Take two handfulls of Wood-sorrel the like of Barbary-leaves half a dozen Plantane-roots washed and sliced two ounces of Mellion-seed of Comfry and Borrage-flowers each an ounce steep them in a gallon of fair water well sweetned with Sugar-candy and distill them giving the party grieved two ounces of the Water with an ounce of the Syrup of Citron or Lemon An excellent Water for an Internal Bruise Take two handfulls of Scabeous-flowers of Peny-royal Camomoil Smallage and Bay-leaves each a handfull Myrrh pulverized half an ounce Harts-horn two ounces and two quarts of Malaga-wine bruise the Herbs c. in the Wine and then distill them altogether and let the party drink two ounces of the Water morning and evening An excellent Water for the Stone to provoke Urine and prevent Stoppage c. Take two quarts of new Milk Saxifrage Parsley Peletory of the Wall Mother Time green Sage Radish-roots sliced of each a handfull steep the Herbs and Roots over night in the Milk and distill them the next morning which done mingle six spoonfulls of the Water with as much White-wine into which grating a third part of a Roasted Nutmeg drink it off and so continue to do divers times and you will find extraordinary benefit thereby Poppy-Water how to make it Take two pound of red Poppy-leaves half an ounce of bruised Cloves and the like quantity of sliced Nutmeg steep these in a quart of Canary and after two hours standing put them into your Still and draw off the Water over a gentle fire Cordial Angelica-Water is made thus Take of Cardus Benedictus a handfull well dried of Angelica-roots three ounces of Nutmeg Cinamon and Ginger each an ounce of Myrrh half an ounce and one dram and a half of Saffron of Cardamums Cubebs Galingal and Pepper of each a quarter of an ounce bruise them and steep them in two quarts of Canary and draw them off with a common Still Aquamirabilis is thus made Take three pints of White-wine of the â—ce of Celendine and Aquavitae each
quantity of Loaf-sugar boil it up into a syrup To make Syrup of Cittron Peels Take of the Peels of yellow Cittrons a pound of the Berries or Juyce of the Berries of Cherms a dram steep them a night in Spring-water to the quantity of two quarts then boil them till a half part be consumed and taking off the scum strain it then boil it up to a syrup with two pound and a half of Sugar To make Syrup of Harts-horn or rather Harts-tongue Take of the Herb called Harts-tongue the Roots of both sorts of Bugloss Polipodium of the Oak Bark of Caper-roots Tameris Hops Maiden-hair Baum of each two ounces boil them in five quarts of Spring-water till a fifth part be consumed to which add four pounds of fine sugar and boil it up to a syrup To make Syrup of Cinamon which is excellent good in case of Faintings or cold Distempers Take of the best Cinamon four ounces bruise it and steep it in three pints of White-wine and a pint of small Cinamon-water three days by a gentle fire add three pound of Sugar when it is strained and boil it up to a syrup To make the Syrup of Quinces Take three quarts of the Juyce of Quinces let it be well setled and clarified boil it over a gentle fire till half be consumed then add three pints of Red-wine with four pounds of white Sugar and a dram and a half of Cinamon and of Cloves and Ginger two scruples and boil them up into a syrup To make Syrup of Hysop Take a handfull of the Herb so called Figs Dates and Raisins of each an ounce boil them in three pints of Water till a third part be consumed strain and clarifie the remainder with the Whites of two Eggs adding two pound of fine Sugar and so make it up into a syrup and it will continue good a twelvemonth To make an Excellent Syrup for a Cough or Cold or to restore decaying Lungs Take two quarts of Spring-water put into it an ounce of Sydrack half an ounce of Maiden-hair two ounces of Elicampane-roots sliced boil them in an Earthen-vessel till half be consumed add more to the liquid part strained off two pound of Sugar and boil it up into a syrup two spoonfulls of which take morning and evening being a wonderfull restorative To make Syrup of Elder now greatly in use Take the Elder-berries fresh when they are full ripe strain out the Juyce boil it till a third part be consumed scum it clean and add to a gallon an ounce of Mace and six pound of Sugar boiling it up to a syrup To make Syrup of Roses Take a gallon of fair water and a quart of White-wine put into them when they boil a peck of red Roses pickt and let them boil till they appear white then press them and put them into the liquid part and boil it often adding the Whites of two Eggs well beaten and a pound of Sugar to each pint of Liquor and when you find it sufficiently thick preserve it in Glasses or Earthen-vessels close stopped for your use To make Syrup of Vinegar Take of the Roots of Smallage Fennel Endive of either three ounces of the Leaves of Anniseed Smallage Fennel Endive half an ounce of each boil them gently in three quarts of Spring-water till half be consumed then strain and clarifie it with three pound of Sugar and add a quart of White-wine Vinegar and boil it up to a syrup To make Syurp of Saffron Take a pint of Endive-water two ounces of Saffron finely beaten steeping it in the Water for the space of two days at the end of which strain out the Saffron and with a pound of Sugar boil it up to a syrup To make Syrup of Mint Take the Juyce of ripe Quinces and of Pomgranets of each a pint and a half dried Mint half a pound and of the Leaves of red Roses two ounces let them steep a day and a night in the Liquor boil it then till half is consumed and add four pound of Sugar to make it into a syrup These as the most material I thought fit expresly to mention what remains a Gentlewomans discretion by these Rules may direct her to perform And so I proceed to give Directions for Preserving and Conserving c. CHAP. IV. Instructions for a Gentlewoman in Preserving and Conserving Fruits Flowers Roots and what else is usefull on sundry occasions for setting out Banquets c. PReserving of Fruits Roots and Flowers c. to be at hand for ornament or taste is no doubt a curious Art. Wherefore that a Gentlewoman should not be ignorant of such curiosities I shall incert many Directions worthy to be observed and at the same time speak something of Conserving c. To Preserve Mulberries Strain two quarts of the Juyce of Mulberries and add to it a pound and a half of sugar boil them together over a gentle fire till they become in a manner a syrup then put into it three quarts of Mulberries not over ripe and after they have had one boil take them off and put them together with the Liquor into an Earthen-vessel stop them close and keep them for your use To Preserve Gooseberries Take them before they be over-ripe cut off their stalks and tops and if you have leasure stone them then laying in an Earthen-vessel a Layer of sugar lay upon it a Layer of Goosberries and so do between every Lay till your Vessel be almost full then add about a pint of Water to six pound of Goosberries and the Goosberries having before been scalded set them in this manner over a gentle fire and let the sugar melt when being boiled up you may stop them up and reserve them for your use To preserve Cherries Take your Cherries when they are in their prime and scattering some Sugar and Rose-water at the bottom of your Preserving-pan put them in by degrees still casting in your sugar remembring there be put an equal weight of either and being set on a quick fire you may add a pint of White-wine if you would have them plump and when you find the syrup boil'd up sufficiently take them off and put them into your Gally-pots for use To Preserve Apricocks Observe when they are moderately ripe to pare and stone them laying them a night in your Preserving-pan amongst Sugar it being layed in Lays and in the morning put a small quantity of fair Water or White-wine and set them on Embers and by increasing a gentle fire melt the Sugar when being a little scalded take them off and letting them cool set them on again and boil them up softly till they are tender and well coloured at what time take them off and when they are cool put them up in Glasses or Pots for your use To preserve green Walnuts Observe to gather them on a dry day before they have any hard shell and boil them in fair water till they lose their bitterness then put them into cold water and
peel off their Rine and lay them in your Preserving-pan with layings of Sugar to the weight of the Nuts and as much water as will wet it so boil 'em up over a gentle fire and again being cool do it a second time and put them up for your use This way Nutmegs with their green Husks are Preserved To preserve green Pippins Observe to take them e're they are too ripe chusing the greenest pare them and boil them in water till they are exceeding soft then take out the cores and mingle the pulp with the water ten Pippins and two pound of Sugar being sufficient to boil up a Pottle of water and when it is boiled to a thickness put in the Pippins you intend to Preserve and let them boil till they contract a greener colour then natural And in this manner you may preserve Plumbs Peaches Quinces or any thing of that kind that you are desirous to have green and pleasant To preserve Barberries Observe that you chuse the fairest bunches gathered in a dry day and boil several bunches in a Pottle of Claret till they are soft strain them then and add six pound of Sugar and a quart of Water boil them up to a syrup put your Barberries scalded into the liquor and they will keep the year round To Preserve Pears Observe that you gather those that are sound not over-ripe and laying at the bottom of an Earthen-Pot or Pan a laying of Vine-leaves lay another laying of Pears upon them and so do till the Pot is full then to a pound of Pears add half a pound of Sugar and as much fair Water as will dissolve it over a gentle fire where suffer them to boil till they are somewhat soft and then set them by for your use To preserve Black Cherries Pluck off the stalks of about a pound and boil them in Sugar and fair Water till they become a pulp then put in your other Cherries with stalks remembring to put half a pound of Sugar to every pound of Cherries when finding the Sugar to be boiled up to that thickness that it will rope take them off and sâ— them by using them as you see convenient To Preserve Eringo-Roots Take of the Roots that are fair and knoâ—ty two pound wash and cleanse them theâ— boil them over a gentle fire very tender aâ—ter that peel off their out-most Rind but bâ—ware of breaking them after they have laiâ— a while in cold water put them into you Sugar boiled up to a syrup allowing to eacâ— pound of Sugar three quarters of a pound oâ— Roots which boiling a short time over 〈◊〉 gentle fire you may set them to cool anâ— then put them up for your use As for Elicampane-Roots scrape and cuâ— them thin to the pith in lengths about youâ— finger and put them into water which yoâ— must often shift to take away the bitterness at which rate being used twenty days puâ— three quarters of a pound of Sugar to every pound of Roots the Roots being first boiled tender over a gentle fire till you find the Sugar has sufficiently taken and then being cool put them up in a Gally pot or Glass And much at the same rate may manage any thing of this or the like nature as Grapes Peaches Plumbs c. Conserving Flowers or Fruits is somewhat different from this Wherefore for the better instruction I shall say something concerning it â—o Conserve or keep any sort of Flower as Roses Violets Cowslips Gilleflowers c. Take your Flowers well blown and clean â—cked bruise them very small in a Mortar with three times the weight of Sugar after which take them out and put them into a â—ipkin and having thorowly heated them â—ver the fire put the Conserve up in Gally-â—ots for your use To Conserve Strawberries Strain them being first boiled in fair waâ—er and boil the pulp in White-wine and Sugar as much as is convenient to make them â—iff c. And thus you may Conserve any â—ort of Fruit the difference not being great â—etween this and making Fruit Paste of which I shall speak hereafter CHAP. V. Instructions for a Gentlewoman in Candying Fruits Flowers Roots c. As also in drying Fruits and other things necessary to be observed after the exactest and newest Mode and Method c. CAndying Fruits Roots and Flowers being an excellent way of gendering them pleasant and lasting is the next thing intended to be discoursed on Directions for which take as followeth To Candy Ginger Take the fairest pieces pare off the rind and lay them in water twenty four hours and having boiled double-refined Sugar to the hight of Sugar again when it begins to be cold put in your Ginger and stir it till iâ— is hard to the Pan when taking it out piece by piece lay it by the fire and afterward put it into a warm Pot and tye it up close and the Candy will be firm To Candy Orange-peel Take Peels of the best Civil Oranges the meat being taken out and put them into Water and Sugar boiling hot where being well softned boil Rose-water and Sugar up to a hight till it becomes Sugar again theâ— draw your Peels through it and dry them in an Oven or Stove or before the fire To Candy Cherries Take them before they are full ripe stone them and having boiled your fine Sugar to a hight pour it on them gently moving them and so let them stand till almost cold and then taken out and dried by a fire c. To Candy Elicampane-Roots Take them from the syrup in which they â—ave been Preserved and dry them with a â—loth and for every pound of Roots take a â—ound and three quarters of Sugar boil it â—o a hight and dip your Roots into it when â—ot and they will take it well To Candy Barberries You must take them out of the Preserve â—nd wash off the syrup in warm water then â—ift fine Sugar on them and put them into â—n Oven or Stove to dry stirring or moving them the mean while and casting more Sugar upon them till they are dry To Candy Grapes You must take them after they are Preserved and use them as the former To Candy Eringo-Roots Take the Roots pared and boiled to a convenient softness and to each pound add two pound of fine Sugar clarifie it with the Whites of Eggs that it may be transparent and being boiled to a hight dip in your Roots two or three at once and afterward dry them in an Oven or Stove for your use And in this fashion you may Candy any thing as to Fruit or Roots to which Candying is proper And as for Flowers which that wâ— are pleasant and ornamental you may Caâ—dy them after the following manner wiâ— their stalks and leaves viz. Take your various sorts of Flowers 〈◊〉 the stalks if they are extraordinary long somewhat shorter and having added aboâ—â— eight spoonfulls of Rose-water to a poundâ— white Sugar boil it to a clearness and as begins
handfull three ounces of Orice and â—n ounce of Cyprus beat them well scrape â—nto the Powder of them being sifted as much Castle sope as will make it into Balls when mollified with Rose-water To prevent marks of the small Pox in the Face Boil Cream and Honey of Roses to an Oyntment and therewith anoint the places during the Patients sickness where you fear the deformity To make Teeth white and continue sound Take of the Powder of Roach-Allum a quarter of an ounce the like quantity of the Powder of fine Pumice-stone half as much Bay-salt and half a quarter of a pint of the Juyce of red Sage boil them over a gentâ— fire till they appear thick and with the redue rub your Teeth every morning washinâ— your Mouth with Water and Honey For want of this boil a like quantity Rosemary Sage and Allom in Spring-wateâ— rub your Teeth therewith and wash you Mouth with the Juyce or Water of Ladieâ— Thistle root or the root of Hore-hound anâ— it will restore the Gums and preserve thâ— Teeth white and firm A fine Pumice-stone only will make Teeth if found as white as Ivory by gentle rubbing To cause a sweet Breath Take four ounces of Cummin-seed aâ— much of Anniseed with half as much of thâ— tops of Lavender bruise them and boil them in Wine sweetned with white Sugar-candiâ— drink when you rise and go to bed an ounce of the liquid part and in ten or twelve days your Breath will be as sweet as ever unless the Lungs are putrefied If your Eyes are Blood-shot to remove that unseemly grievance Take two ounces of the Roots of red Fennel stamp them and press out the Juyce and mingle it with half an ounce of clarified Honey heat them gently over the fire till they â—â—come an Oyntment anoint therewith the â—e-lids and drop a drop with a feather into â—ch Eye and in so doing and washing â—em with White-wine or Eye-bright-water â—e redness will vanish A rotten Apple Bole-armorick and Bread â—ade into a Poultis by braying them in a â—ortar and laying them over the Eyes wetâ—d a little with Eye-bright-water between â—o fine cloths will do the same as also move an Inflammation â—â— by the Wind or sharpness of the Air clefts happen in your Lips. Take Deers Suet an ounce the like quanâ—â—ty of Spermaceti add thereto an ounce of â—â—e Juyce of Housleek or Senegreen and â—ake them into an Oyntment and anoint â—our Lips or any part of your Face so afâ—â—cted it will likewise serve for your Hands c. doing it when you go to bed and drawâ—â—g on a pair of soft Gloves To restore a singular Complexion in the Face where it is wanting Take green Hysop when the Flowers are â—n it stamp it and strain out the Juyce â—weeten it with white Sugar-candia and boil 〈◊〉 up with a third part of the Juyce of Pomgranets and when it is clarified use youâ— self to drink six spoonfulls of it in warm Aâ— morning and evening and you will find thâ— advantage To remove any ill scent from out of the Nostriâ— Snuff up or inject with a Sirringe White wine wherein Ginger Cloves and Calaminâ— have been boiled and provoke your self tâ— sneeze with the Powder of Piritum steepe in the Juyce of Senegreen and afterwarâ— dried to it 's original dryness in the Sun. To make a sweet Water to be used by Gentlewâ—men on sundry occasions Take a pint of the Water of Mugwortâ— half a pint of the distilled Water of Peach-blossoms drop into them when warm eighâ— or nine drops of the Oyl or Spirit of Cloves and as much of Nutmegs stop it close and shake it when you use it To take away Warts very troublesome on sundry occasions Take the Juyce of Senegreen and Purslain adding to it an ounce of both together ten or twelve drops of Oyl of Tartar and wash the Warts with it when hot and they will fall away â—o kill Black-headed Worms in the hands or face Take half a pint of Wormwood-water an â—unce of the Ashes of Suthern-wood and â—alf an ounce of black Sope boil them till â—he moisture be so far consumed that they â—ome to a thickness then add an ounce of Oyl make them into an Oyntment and aâ—oint the place where they be which you â—ay perceive by their black heads and they will by often doing it dye and waste away To take away Freckles Morphew or Scars in the face Take half a pint of the Spirit of Wine Rosemary-flowers two ounces the Juyce of Elder-leaves two ounces and the Marrow of Sheeps-feet or Hogs-feet two ounces boil â—hem till a third part be consumed and anoint your face therewith Or for want of it Take of the Oyl or Oyntment of Cittern four ounces and two of Pomatum anoint your face with them when well incorporated and six hours after wipe it off and wash your face with Bean-flower or Rosemary-flower water In case of a Ring-worm in the Face Take half a quarter of a pint of the Vinegar of Squills a quarter of an ounce of the â—uyce of Sellendine three drams of the Oyl of Tartar and as much of the Powder of Alloes heat them over the fire till they come thick and lay some of it Plasterâ—â— to the place grieved To cleanse the Body and make it comely Take red Roses two handfulls of red Saâ— and Lavender-flowers the like quantity handfull of Featherfew and as many Bâ—leaves boil them in Spring-water adding handfull or two of Salt and wash your as warm as with conveniency you may To Curl the Hair. Take three ounces of Pine-nut kerneâ— dry them and beat them into Powder thâ— add to them half a pint of the Water of Waâ— flowers and two ounces of the Oyl of Myâ—tle boil them into a thickness and strainâ— out the liquid part anoint the Hair and 〈◊〉 it up and so you will find it will in twice thrice doing keep the curl To make Hair black Take two ounces of the Juyce of greâ— Walnuts as much of that of red Poppeyâ— an ounce of the Oyl of Myrtle and of thâ— of Costomary the like quantity boil 'em an Oyntment and anoint the Hair therewiâ—â— often and it will effect your desire Gentlewomen your Breasts be over-large and by that means troublesome to reduce them Make an Oyntment of Roach-Allom and â—yl of Roses with a small quantity of Scabeâ—s-water and they will contract themselves 〈◊〉 being often anointed To make a sweet Bath Take the flowers or peels of Cittrons the â—â—wers of Oranges and Gessamine Lavenâ—â—r Hysop Bay-leaves the flowers of Rosemary Comfry and the seeds of Coriander â—dive and sweet Marjorum the Berries of â—yrtle and Juniper boil them in Spring-â—ater after they are bruised till a third part 〈◊〉 the liquid matter is consumed and enter in a Bathing tub or wash your self with it â—arm as you see occasion and it will inâ—â—ferently serve for Beauty and Health 〈◊〉 make Musk-bags to lay amongst your Cloaths Take the flowers of
Lavender-cotton six â—nces Storax half an ounce red Rose-â—aves two ounces Rhodium an ounce dry â—â—em and beat them to Powder and lay them 〈◊〉 a bag wherein Musk has been and they 'l 〈◊〉 an excellent scent and preserve your oaths from Moths or Worms To make Musk-balls Take of the flower of Almonds six ounce Castle-sope six ounces wet them in Roâ—â—-water and infusing two grains of Musâ— make the Paste up into balls without heâ—ing To make burning Perfume Take an ounce of Storax the like quanty of Mace Cinamon and Nutmeg bruâ— them together and add the Powder of Câ—sa and two ounces of the Oyl of Myrrh more if that suffice not to make it into roll or instead of it you may use Virgins Waâ—â— and being set on fire it will cast a precioâ—â— scent To make a scent of Rosemary Take your Perfumer and heat it over chasing-dish of coals put into it being prâ—ty hot two spoonfulls of Rose-water hâ—â— a handful of Rosemary-tops and six draâ— of Sugar and all the house will be scented Another excellent Perfume how to make it Take a quarter of a pint of Rose-wateâ— two grains of Amber-grease two peny weigâ— of Sugar and a grain of Civit beat them tâ—gether and put them into your Perfuminâ— pot over the fire and it will send forth a dâ—licate odour An Excellent Perfume good against Infectious Air and exceeding pleasant how to make it Observe to take half a quartern of Spike-water as much of Rose-water a quarter of an ounce of Cloves with seven or eight Bay-â—eaves shread and six grains of Sugar and boil them in your Perfumer To make Musk-Cakes Take half a pound of red Roses bruise them well and add to them the water of Basil the Powder of Frankincense making it up with these a pound add four grains of Musk mix them well to a thickness make them into Cakes and dry them in the Sun. Thus Gentlewoman have I made you sensible of such Curiosities as are not only pleasant but as highly advantageous And now least you should be wanting in what is further necessary in the preservation and restauration of Health I shall give you some admirable Receipts in Physick and Chyrurgery that you may be helpfull to your self and others Such they are as have been often administred and used with success and such as if rightly and seasonably applied can do no harm nor are they unfit for the Closet of a Gentlewoman therefore accept them in good part CHAP. IX Instructions for a Gentlewoman in many Excellent Receipts Physical and Chyrurgical tending to the restauration and preservation of Health in old and young according to the besâ— approved Rules and Methods safe and easiâ— in the Application and successful in the Operation IF any person be afflicted with the Griping of the Guts Take Juniper-berries Fennel Anniseeds Bay-berries Tormentilo Bistwort Balaustius and Pomgranet-seeds oâ— each an ounce bruise them adding of Rose-leaves a handfull boil them in Milk presâ— out the liquid part and add more the yolk oâ— an Egg and six grains of Laudanum prepare it warm and give it Clister-wise For Pains in the Head. Take a Rose-cake steep it in Bettony water and apply it to the Forehead and Temples cold often wetting it and the Paiâ— will abate In case of an Ague Take Rye-meal temper it well with the yolk of an Egg then spread it Plaster-wise and strow upon it the Powder of Juniper berries and lay it to the parties Wrists giving him to drink a draught of hot Ale wherein blew Lilly-roots have been steeped a night and a white Flint-stone red hot quenched and let him or her thereupon go into a hot bed and by several times using it the advantage will appear Or Take two quarts of small Ale shread into it a handfull of Parsley and the like quantity of red Fennel of Centory and Pimpernel each a handful boil them in the Ale till a third part be consumed sweeten it then with Sugar-candy and let the party drink it hot upon the approach of the cold fit For the yellow Jaundice Take a large Onion make it as hollow as you can put into the cavity a quarter of an ounce of Venice-Treacle and as much Honey with a dram of Saffron set the Onion on a gentle fire and when by often turning it is sufficiently roasted press it together with what was in it and let the party grieved take a spoonfull of it for three days together in White-wine For the black Jaundice Take Sage Parsley Groundsil and Smalage and boil them in Pottage with Swines-flesh and in often eating it the grievance will be removed For a dry Cough Take Anniseeds an ounce the like quantity of Ash-keys as many Violet-flowers and the Powder of Licoris beat them together when dried till they be a Powder then put them into a pint of White-wine sweetning it with two ounces of white Sugar candia boil them into an Electuary and leâ— the party take the quantity of a Walnut every morning fasting drinking after it a glasâ— of warm Ale or Milk. To make a green Ointment Take a pound of Barrows-grease add 〈◊〉 it an ounce of Verdigrease of Salgem haâ— a scruple make them up into an Ointment over a soft fire and it is used with success iâ— case of old sores or bruises To break an Imposthume or Swelling Take an ounce of the Roots of White Lilies half a large Onion and half an ounce of Barrows-grease stamp them together and being fryed lay it hot to the place To remove the humour that occasions the Green sickness in Virgins and young Widows Take a quart of Claret a pound of blesâ— Currans a handfull of young Rosemary-topâ— with half an ounce of Mace bruise them and boil the liquid part to a pint and let the party afflicted drink half a pint hot morning and evening for a week together Sir Philip Parry's Emplaister how to make it and its Virtue Take of Olive-oyl two pounds red Lead one pound white Lead one pound beat and serace them of Castle-sope twelve ounces incorporate them in an Earthen-pot well glazed then set them on a gentle fire for an hour and half stirring them continually till the matter become the colour of Oyl and somewhat dark Try it on a Plate if it cleave not thereto it is enough then spread it on your Linnen or dip the Linnen into it and smooth it with a sleek-stone and it will not lose it's Virtue in many years This Plaister applied to the Stomack provoketh Appetite taketh away the grief or pain Applied to the Reins it stoppeth the Bloody-flux the Running of the Reins the Heat in the Kidneys and the weakness of the Back and is good for Swellings Bruises Aches c. A most Approved Plaister for the Rupture Take of Alloes and Cittron one ounce Dragons blood an ounce Myrrh an ounce Mastick Bole-Armonick Gum-dragant of each three ounces make them into a Powder and with the Juyce of red Housleek work them into a
two drams Cummin-seeâ— a dram make them small and apply the with the Juyce of Mint upon a plaster or sodâ— of Flax. For Hard breeding of Teeth Rub the Gums with your finger dipped Honey or give the Child Candle made oâ— Virgins Wax to nable on and Foment thâ— cheeks with the Decoction of Althaea Cammâ—mile-flowers the seed of Dill. For the Bladder in the Gums Take Lintills husked beat them into powder and lay them upon the Gums or take half an ounce of the flower of Mellium make it into a Lineament and apply it To prevent Squint-Eyes Hang a Picture and set a Candle on the contrary side or use to cocker the Infant on that side till the Eye-strings contract For a Scald Head. Take the Scab off gently with a cleanser moistning the skin with Hogs grease upon Colewort-leaves or rather take the Juyce of Fumitory Dock Coleworts and Elecampane of each half an ounce with Litherage Oyl of Rue Hogs-grease and Wax make a mollifying Oyntment then take Starch two ounces Rosin half an ounce boil them in water and lay them upon the scald places Poultis-wise suffering them to lye there several days then suddainly pull them off and use mollifying things to correct the distemper c. In case of a Feaver Give the Infant a quarter of an ounce of Syrup of Violets and as much of that of Wood-sorrel for the Measles or Small Pox Give them Saffron and a small quantity of Manna in Milk or a spoonfull of White-wine And thus much for the principal Distempers in Children As for the Nursery-Maids business to whose care Children are frequently committed when capable of running about it is to love and cherish them to see they have whaâ— is fitting in due season to keep them within compass and government to see they carry their legs and bodies strait and even and that they disorder themselves by no untoward tricks and actions but that they be cleanly and neat and if she discovers any alteration in complection constitution or habit of body tending to sickness or other discommodity either to apply fit remedies her self or inform those of it who delivered them to her charge without delay least a Remedy come too late She is to keep them within bounds but noâ— be churlish nor dogged to them but rather to be merry and pleasant contriving such Pastimes as may best sute with their age and constitutions keeping their Apparel in gooâ— order and not shewing too much love tâ— one nor disregard to the other And by thiâ— means a Maid will gain Love and Applausâ— from all parties CHAP. XII The Compleat Chamber-Maids profitable Instruction as to her Behaviour in Managing of Affairs making choice Spoon-meats Pickling Sawces Washing and Starching Tiffany Lawn Sarsenets Silks Point c. Scowring Gold and Silver Lace taking Spots out of Silk Woollen Linnen Stuffs Perfuming c. A Chamber-Maid that would be preferred gain or continue a good opinion must in the first place be grave and respectâ—ull to those whom she serves neat in her â—abit loving to her fellow-servants and affaâ—le to all declining wanton gestures that may â—ender her suspected of Livity that she â—eep all things in her Chamber in good orâ—er and have them in readiness on all ocâ—asions to take off the care of the Mistriss killed likewise she must or ought to be in â—â—ying fine knacks and be just in returning â—â—er accounts If there be no Butler she must â—e all things decently managed for the Acâ—ommodation of the guest in the Parlour and â—ining-room and above all have a regard 〈◊〉 the Linnen Plate and other Furniture unâ—â—â— her Command And besides her skill in â—ressing and Attiring her Mistriss be skilfull making Spoon-meats Pickling things usefull for Sawces or Garnishing Washing and Starching Tiffanies Lawns black and whitâ— Sarsnet Points and other curious Lace Aâ— likewise she ought to be skilfull at making such scowring Materials as will cleanse Siâ—ver or Gold Lace Silver or Gold Plate take Spots out of Linnen Silks Stuffs or Cloth And because these are in a manner secrets shall lay down Instructions for as many aâ— are materially usefull And first of Spoon meats To make a French Barley-Posset after the newest fashion Boil half a pound of French Barley in twâ— quarts of new Milk and when the Milk 〈◊〉 near boiled away add three pints of sweeâ— Cream then boil it a quarter of an hour anâ— sweeten it with fine sugar put in three oâ— four blades of Mace and a piece of Cinamon this done take a pint of White-wine anâ— pour the liquid Cream into it frothing it up To make an Excellent Broth. Cut off the wings and legs of two Cock wash and parboil them till the scum appear take them out and wash them in cold wateâ— then with a pint of Rhenish-wine and twâ— quarts of strong Broth put them into a Pikin add two ounces of China root an ounâ—â— and a half of Harts-horn with a small quaâ—â—ity of Cloves Nutmegs Mace Ginger whole Pepper and Salt stop the Pipkin close and setting it in a pot of boiling-water so â—hat that water get not into it for the space of six hours then pour out the Broth and squeese the Juyce of Lemons into it and serve it up To make Pottage of French Barley Take a pound of Barley very clean put it into three quarts of Milk whilst boiling then add a quart of Cream an ounce of Salt six blades of Mace and a piece of Cinamon let them boil a little and become thick serve it up with white sugar scraped thereon To make Pannado after the best fashion Take a quart of Spring-water which being hot on the fire put into it slices of fine Bread as thin as may be then add half a pound of Currans a quarter of an ounce of Mace boil them well and then season them with Rose-water and fine Sugar and serve them up To make an Excellent White-pot Take two quarts of Cream boil in it in a short time half an ounce of Mace a piece of Cinamon and half a Nutmeg then cut a white peny loaf exceeding thin then lay the slices at the bottom of a dish and cover them with Marrow add likewise a dozen yolks of Eggs to the Cream well beaten in Rose-water and sweeten it with a sufficient quantity of Sugar then take out the Spices beat up the Cream well and fill a broad Bason in which the Bread Raisins and Marrow was laid and bake it when it is enough scrape white Sugar on it and serve it up All strengthning Jellies are made by boiling such Flesh as are of a tender and gluttenous substance till it is in a manner dissolved in the Broth and adding Wine Sugar Spice Salt or as you will have it seasoned and serving it up with Sipits or alone More I might mention of this kind but intending largely to treat of Cookery I shall wave them and proceed to the next which is Pickling Fruits and Flowers c.
Faâ— there let it continue till it is very stiff the salt it and when it is so let it dry and aâ— the end of three Months eat it To make Sage-Cream Take a quart of Cream boil it well the add a quarter of a pint of the Juyce of reâ— Sage half as much Rose-water and a quaâ—ter of a pound of Sugar and it will be a excellent dish And thus you may use 〈◊〉 with any sweet Herbs which will render pleasant and healthfull Messeline or Mixture of rare and curious Receipts Things and Matters Added as an Appendix to this Impression for the better encouragement of the Buyer not any of them being to be found amongst the Curiosities of the first Edition of this usefull Book Most Approved Physical Receipts â—n Excellent Balm for the Epilesie Vertigo Palfie Cramp and Pain in the Back and all cold Afflictions of the Nerves and Joynts TAke of the Red sort of Old Tile-stone in small pieces Calcine or burn them â—nd quench them in the purest Olive-oyl â—fter which beat them into fine Powder and â—ut that Powder sprinkled with a little Musâ—adel into a Cucurbite of Glass Luting the â—oynts well together and it being in that â—anner set over a gentle fire the Balm will â—rise which being taken away and used by anointing the afflicted part or snuffing uâ— the Nostrils will ease the Pains premised A Receipt to make Orvetine or the famous Antidote against Poyson Infection by being amongst diseased persons or suddenly coming into infections or noysome Air and to prevent oâ— eraducate any contagious Disease disperse Cold and prevail against Agues and Feavers Take of the Powder of Bezora-stone two drams the Powder of dried Foxes Lungâ— half an ounce the Oyl of Cinamon a dram half an ounce of the Juyce of Herb-a-grace the Powder of Red Corral a dram and two scruples of beaten Peel add to these half an ounce of Elecampane-roots and two dramâ— of Storax bruised into Powder put them into half a pint of Red-wine and let them simper over a gentle fire till they are well incorporated and then make them into an Electuary keeping it as close as may be from the Air and take as occasion requires it abouâ— the quantity of a Hazle-nut and after it somâ— warm Broth or warm Posset-drink keeping your self close for an hour or two after and it will effect wonders An Excellent Wine or Medicinable Drink against the Pox Plague Measles Small Pox Spotted Feaver or any infectious disease Take of the best Old Mallaga a quart add it a pint of Rhenish-wine Then take of â—um Sage Rue Red Sage Maiden-hair â—d the Leaves of Germand each an ounce â—uise them and boil them gently in the Wine 〈◊〉 a third part be consumed then add Pepâ—er Ginger and Nutmeg of each three drams â—â—ll beaten and of Venice-Treacle an ounce â—astly put in a quarter of a pint of Saffron â—d Angelica-waters and Morning and Evenâ—g take a spoonfull to your great advantage 〈◊〉 thereby you will be eased of the oppressiâ— that Nature labours under and be inabled 〈◊〉 conquer the disease Rare Curiosities not before made Publick Marmalade of Pruins Raisins Currans c. how to make it of an Amber Colour capable of keeping a Year TAke your Fruit and steep them in a proportionable quantity of Water till â—y being over a gentle fire they become soft â—nd pulpy then stone the Pruins or Raisins â—nd put them into as much Canary as will yet them after that press out the pulp and â—oil it up with some slices of Quinces then strain it again and put to each pound hâ— a pound of Sugar and half a pound of câ—rified brown Sugar-candy in powder aâ—so putting the pulp well mixed with the aâ—dition and sprinkled with Rose-water into glazed-pot dry it a little in an Oven or Stonâ— and keep it for your use A Perfume wherewith to Perfume any Confectâ—ons c. Take of Myrrh a scruple Musk the likâ— quantity Oyl of Nutmeg the like infuâ— them in Rose-water and with it sprinkle youâ— Banqueting preparatives and the scent wâ— be as pleasant as the taste To make a Dish seem a pleasant Garden or pleasant Hill of Fruits and Flowers Take a dish that is somewhat large coveâ— it with it with another of the like bigness anâ— place the uppermost over with Paste of Aâ—monds in lay'd with red white blew anâ— green Marmalade or Quiddany in the figurâ— of Flowers and Banks then take the Branches of candied Flowers and fix them up right in order and upon little Bushes erected and covered over with Paste fix your preserved or candied Cherries Plumbs Pears Apples Gooseberries Currans and the like each in his proper place and for Leaves you may use coloured Paste Wax Parchment or Horn â—d this especially in Winter wiâ—l appear not â—y gloriously strange but even strike if it be â—ll ordered admiration in the beholders â—e Approved way to keep Gooseberries Cherries Currans Cornelian-Berries Plumbs Apricocks Grapes and the like all the Year in their substance colour and proper taste in order to make Tarts or the like at any time of the year as if it were at the proper season Take Stone-bottles glazed within and withâ—ut boil them well in fair water then dry â—em in the Sun after which having gatherâ—d your Fruit somewhat before they are ripe â—â—ke them free from Leaves and with but indifferent Stalks and put them whole without any bruising into the Bottles then take â—ir water and boil it till no more scum will â—ppear after that let it settle and so draw 〈◊〉 off adding to each quart a quarter of a â—ound of white Sugar-candy in Powder and 〈◊〉 boil it up again with a quarter of a pound â—f Loaf-sugar till no more scum will appear â—hen the liquid part being cool fill up the Bottles after which stop them with sound Corks and having pieces of thin and pliable Lead clap them over the Corks and wyre 〈◊〉 down under the bearing or rising of the Necks and set them in a close Vault and when you open them the Fruit will be fresh and sound Some there are that hold this may be done without any Liquor but tâ— I hold the best and surest way to preseâ— them either from shriveling up for want moisture or becoming musty To make Frayse appear like Rashers of Bacon Take of fine Flowre half a peck mingâ— one half by it self with Water and Buttâ— and to the other add Milk wherein Turnsoâ— has been steeped with a little of the Powdâ— of Lake and having cut them out into â—ces fix a slice of the one to a slice of the â—ther at your discretion and when they aâ—fryed gently or rather baked they will dâ—ceive the most curious as to the sight of theâ— Curiosities rare and new for thâ— Beautifying and Adorning thâ— Female Sex with other matteâ— of moment To make a young Face exceeding Beautifull anâ— an old Face very Tollerable TAke of Benjamine two handfulls Scabâ—ous the like