a Pipkin with a quarter of a pound of Dates half a pound of fine Sugar four or five blades of large Mace the Marrow of three Marrow-bones an handful of white Endive stew them very leisurely having so done strain the yolks of ten Eggs with some of the Broth. Before you dish up the Capon or Chickens put the Eggs into the Broth and keep it stirring that it may not curdle and let it be but a little while on the fire the Fowls being dished up put on the Broth and garnish the Dish with Dates large Mace Endive preserved Barberries You may make a Lere of Almond-paste and Grape-verjuice Chicken-Pye Truss the Chickens then season them leightly with Pepper Salt and Nutmeg lay them in the Pye and lay on them some sliced Dates with the Marrow of two or three Marrow-bones some large Mace a quarter of a pound of Eringo-roots some Grapes or Barberries with Butter close it up and put it into the Oven being half baked liquor it with a Cawdle made of a Pint of White-wine or Verjuice the yolks of five or six Eggs with Sugar and Butter shake liquor well in it which you may colour green with the juice of Spinnage It is proper to ice these Pyes or scrape Sugar on them Clouted Cream Take a gallon of new Milk from the Cow two quarts of Cream and twelve spoonfuls of Rosewater put these together in a large Milk-pan and set it upon a fire of Charcole well kindled be sure the fire be not too hot and let it stand a day and a night then take it off and dish it with a slice or scummer let no Milk be in it lay it in a Cream-dish with Sugar scraped thereon and so serve it up Cabbedg-Cream Set over the fire six quarts of new Milk and when it boils pour it out into half a score of Earthen-pans or bowls as fast as you can without frothing set them apart and when they are a little cold gather the Cream that is on the top with your hand rumpling it together and lay it on a flat dish when you have laid three or four layers one on the other wet a feather in Rosewater and Musk and stroke over it then searse a little grated Nutmeg and fine Sugar then lay three or four lays more on as before thus doing till you have all the Cream in the bowl and then put all the Milk together and boil it again and when it boils do with it as you did before it will yield thus four or five times seething with which you must do as before that it may lie round and high like a Cabbedg You will do well to let one of the first Bowls to stand till last that the Cream may be thick and crumpled and that use for the uppermost lay and so scrape Sugar in it This must be made over-night for Dinner and in the morning for Supper Carp Stewed Dress the Carp and take out the Milt put it in a Dish with the Carp take out the Gall then save the blood and scotch with your knife the back of the Carp If the Carp be large take a quart of Claret or White-wine four or five blades of large Mace ten Cloves two large races of Ginger sliced two sliced Nutmegs with the tops of Time Marjoram Savory and Parsley chopped very small four great Onions whole three or four Bay-leaves and some Salt Stew them all together with the Wine when the liquor boils put in the Carp with a quarter of a pound of sweet Butter being stew'd enough take a large Dish and laying the Carp therein pour the Sawce thereon with the Spices lay on sliced Lemon with some of the peel cut small and run it over with beaten Butter Garnish the Dish with Manchet grated and searsed and carved sippets laid round the Dish You may for variety the Carp being scaled garnish the body with stewed Oisters some fried in white Butter some in green made by the juice of Spinnage Carp Marinated Take a Carp fcale it and scrape off the slime wipe it clean with a dry Cloth and split it down the back flowre it and fry it in sweet Sallet-oyl or clarified Butter being fried crisp lay it in a deep Dish or Earthen-pan then take some white Claret-wine white-wine-Vinegar and put it into a broad mouth'd Pipkin with Rosemary Time sweet Marjoram Parsley Winter-Savory Bay-leaves Sorrel and Sage a like quantity of each with some large Mace sliced Ginger gross Pepper sliced Nutmeg whole Cloves and Salt with as much Wine and Vinegar as will cover the Fish boil all these together a little while and then pour it on the Fish hot and cover it close to detain the spirits from evaporating for an hours space and then lay on your Lemon with Orange-peel Thus you may marinate Soles Plaice or any other whether Sea or fresh-water Fish if you barrel or pack it up close it will be as good and keep as long as Sturgeon Carp roasted Take a live Carp draw and wash it taking away the Gall Milt or Spawn then make a Pudding with some grated Manchet some Almond-paste Cream Currans grated Nutmeg raw yolks of Eggs Sugar Carraway-seed candied some Salt and Lemon make a stiff Pudding and put it through the Gills into the belly of the Carp then spit it and when it is roasted make Sauce with the Gravy that falls from it with juice of Orange Sugar and Cinamon beat up the Sauce thick with the Butter and dish it up Deer Red and Fallow roasted Take a side or half Haunch and parboil it then farce or stuff it with all manner of sweet Herbs minced with Beef-suet lay the Cawl over and so roast it when ready dish it up with a Gallendine-sauce made with strained Bread Vinegar Claret-wine Cinamon Ginger and Sugar boil up these with a few whole Cloves and a sprig of Rosemary Deer Baked Take a side of Venison bone and lard it with great lards as big as your little finger and season it with two ounces of Pepper two ounces of Nutmeg and four ounces of Salt then make your Pye and lay some Butter in the bottom thereof then lay in your flesh the inside downward coat it thick with seasoning adding a few Cloves and good store of Butter so close it up and bake it first basting it with Eggs. Egg-Mince-Pye Boil your Eggs hard then mince and mix them with Cinamon Currans Carraway-seed Sugar and Dates minced Lemon-peel Verjuice Rosewater Butter and Salt with these fill your Pyes when baked liquor them with Butter White-wine Sugar and ice them Florentines on Paste or without Paste Take a Leg of Mutton or Veal shave it into thin slices and mingle it with some sweet Herbs as sweet Marjoram Time Savory Parsley and Rosemary being minced very small a Clove of Garlick some beaten Nutmeg Pepper a minced Onion some grated Manchet and three or four yolks of raw Eggs mix all together with a little Salt some thin slices of
it therein when the fit is coming let the diseased drink a good draught thereof and another in the midst thereof let this be done four several days both in the fit and when the fit is coming This I have been credibly inform'd was a receipt a woman had her livelihood from in curing several when all other means proved ineffectual For a sudden and violent bleeding at the nose Take an Egg-shell and burn it to a coal then pulverize or beat it to a fine powder and let the person snuff it up his Nostrils or take your two thumbs and press them hard against the Temples of the Bleeder and you would admire how speedily it will divert the course of the blood For those that are accustomed thus to bleed let them make an ordinary Posset taking off the curd let the juice of Liverwort beaten be added thereunto and so drink morning and evening To stop the Bleeding of a Wound Take Vervine dried and reduce it to powder or take the sole of an old stocking and burn it put the ashes of the one or powder of the other to the wound and it will leave bleeding An approved Medicine of London-Midwives to break and heal Womens sore breasts Take red Sage and Oatmeal the finest you can get and boil them together in Spring-water till you have boil'd them to a consistency that is as thick as to make a Plaister then add thereunto a fit proportion of Honey having boil'd a little while together take it off the fire and whilst it is boiling-hot make it indifferent thick with the best Venice-Turpentine then spread it on fine leather or linnen-cloth and laying it on the sore breast it will first break it and afterwards perfectly heal it An excellent way to dry up a Womans breast Of Linseed-Oyl and English Honey take of each a peny-worth of white-wax half a peny-worth and half a quarter of a pound of sweet butter boil all these together spread a Plaister thereof and lay it on the breast Probatum est An infallible receipt to increase milk in Womens breasts Take Chickens and make broth of them then add thereunto Fennel and Parsnip-roots then take the newest-made Butter you can procure and butter the roots therewith having so done let her eat heartily and her expectations therein will be speedily satisfied Against a Stinking-breath To prevent a Stinking-breath you ought to keep your teeth very clean by rubbing them every morning with water and salt which will also cure the scurvy you may if you please try Mr. Turners Dentifrices which are every where much cryed up But if your breath be tainted proceeding from some other cause take Rosemary-leaves with the blossoms if to be had and seeth them in White-wine with a little Myrrh and Cinamon and you will find the effect to answer your desires if you use it often For a Cancer in a Womans Breast Take Goos-dung and Cellydony stamp them well together and lay them Plaisterwise on the sore this shall cleanse the Cancer kill the Worm and heal the Sore For a Cancer in the Mouth take the juice of Plantane-Vinegar and Rose-water mingle together of each a like quantity and wash the mouth often with them For young Children who by reason of the weakness of their Limbs can neither stand nor go Take Marjoram and Sage of each a like quantity beat them very well together then strain out the juice and put it into a double Glass-Vial filling the Glass as full as it will hold stop it then with paste very close all over set it into an Oven and there let it stand the time of an Houshold-loafs baking taking it out let it stand till it be cold then breaking the paste round about it see if the juice be grown thick if so break the Glass and put what was therein contain'd into a Gally-pot and keep it When you use it take the quantity of two spoonfuls at a time and as much Marrow of an Oxleg melt them together and mingle them well and both morning and evening anoint therewith as warm as can be endur'd the tender parts of the Childs legs knees and thighs chafing them well with your hands and in a short time Deo volente the child will be able to go and stand this receipt hath been ever found successful An approved China-broth for a Consumption Take two Ounces of China-root sliced thin and let it be steept twenty-four hours in fair water let it stand warm all the time close covered in an Earthen Pipkin add thereunto a couple of Chickens or a Cockerel cleanly dressed to these put half an handful of Maiden-hair the like quantity of fine leav'd grass and Harts-tongue twenty sliced Dates three or four blades of Mace and the bottom of a Manchet let all these stew together till there be but a quart of liquor left then strain it and take all the flesh and bones and beat them in a Stone-Morter then strain out the juice into the aforesaid broth then sweeten it with two ounces of powder'd Sugar-candy Take hereof half a pint in the morning warm and sleep after it if you can you will not do amiss to add two drams of white and red Sanders to steep with your China-root A most excellent Jelly for the Consumption Take a new kill'd Cock scald him and wash him clean then take a Leg of Veal and take away all the fat from it and let them lie in water five or six hours then seethe them together in a gallon of Spring-water scum clean the fat off thus let it seethe over a soft fire till the liquor be half consumed then put in a pottle of White-wine and let it boil to a quart add hereunto the whites of new-laid Eggs clarifie it and let it run through a Jelly-bag then set it on the fire again and put into it an ounce of gross Cinamon and a pound of fine Sugar and let it run twice or thrice through a Jelly-bag again having made a Jelly hereof eat thereof cold An excellent Comforter of the Stomach and helper of Digestion Take two ounces of good old Conserve of Red-roses of chosen Mithridate two dramms mingle them together and when you are going to bed eat thereof the quantity of an Hasel-nut This will expel all flatulency or windiness off the Stomach drives away raw humours and venemous vapours helpeth Digestion drieth the Rheum and strengthneth the Sight and Memory A well-tried Medicine for the Corns on the Feet or Toes Pare your Corns well then take a black snail and bruise it and put a drop or two thereof on the place grieved adding thereto a little powder of Samphire this I can assure with constant use in a little time will take away the Corn. An excellent Diet-drink for the Spring to purge the Blood and cleanse it Of Scurvy-grass take half a peck Broodlime Water-cresses Acrimony Maiden-hair Liverwort Borrage Bugloss Betony Sage sweet Marjoram Sea-wormwood Tops of green-hops Fumitory of each a good
Camomile-flowers and in greater pains let her drink six Ounces of the Oyl of sweet Almonds fresh drawn If the Woman delivered have no mind to give suck and that she will have her Milk speedily dried up a quick and safe remedy is new Spunnges wet in Vinegar where a handful of Cummin-seed boiled is bruised tyed close to the Breasts anointing them with Unguentum Populeum To procure store of Milk use Posset-drink boiled with Fennel with the seeds thereof and Anniseeds These remedies are known to be safe and effectual Thus much for Physick and Chyrurgery having given you only some of the choicest Receipts I could procure if you defire a larger knowledg herein you would do well to acquaint your self with the Composition of Mans Body and the Diseases incident to every part which you may gather from several Books of Anatomy either that of Dr. Read or Dr. Riolanus I think as good as any extant If you would know the nature of Plants Gerhard and Parkinson write incomparably on that Subject but if they are too bulky and so may seem tedious you may make choice of lesser Herbals as Adam in Eden or a small Manuel written by Mr. Lovel If you would have a Salve for every sore as the Proverb expresseth and a receipt for every Distemper consult the general practice of Physick Riverius his practice of Physick translated by Mr. Culpeper with many more of the like Subject The next Qualifications which accomplish a Gentlewoman are Candying Conserving Preserving and Distilling And first of Candying Conserving and Preserving THese are Curiosities which are not only laudible but requisite and necessary in young Ladies and Gentlewomen To represent them at large would require more art and time than I have either the ability or leisure to perform however I shall give you a Specimen hereof or an Essay of my own Experiments and first How to preserve Barberries Select the largest and fairest bunches picking off the wither'd or shrunk Barberries and wash them clean drying them in a clean Cloth After this take a quantity of Barberries and boil them in Claret-wine till they be soft then strain them well through a Strainer wringing the juice hard through it boil this strained liquor with Sugar till it be thick and very sweet let it then stand till it be cold then put your branches of Barberries into Gally-pots and fill them up with this liquor by this means you will have both the Syrrup of Barberries and their Preserves Pears Preserved Take Pears that are sound and newly gather'd from the Tree indifferent ripe then lay in the bottom of an Earthen-pot some dried Vine-leaves and so make a lay of Pears and leaves till you have filled the pot laying between each lay some sliced Ginger then pour in as much old Wine as the pot will hold laying some heavy thing on the Pears that they may not swim Green Pippins Preserved Take half a score of Green Pippins from the Tree if you can pare them and boil them in a pottle of water till they are like a Pulpe strain them from the Cores then take two pound of Sugar and mingle it with the liquor or pulp so strained then set it on the fire and as soon as it boileth put in your Pippins you intend to preserve so let them boil leisurely till they be enough when they are preserved they will be green in like sort you may preserve Quinces Plumbs Peaches and Apricocks if you take them green Black Cherries Preserved Take them fresh or as they come from the Tree and cut off the stalk take one pound of Sugar for double the weight of Cherries seethe and clarifie them and when they are half boil'd put in your other Cherries and let them seethe softly together until the Sugar may be drawn between the fingers like small threads when the broth is almost cold put the Cherries in the pots with the stalks upwards Mulberries Preserved Take Mulberries and add to them their weight of Sugar having wet your Sugar with some juice of Mulberries then stir your Sugar together and put in your Mulberries and boil them till they are enough then take them off and boil the Syrrup a while then put in the Mulberries and let them stand till they be cold Oranges and Lemons Preserved Take the fairest you can get lay them in water three days and three nights to take away their bitterness then boil them in fair water till they be tender make as much Syrrup as will make them swim about the pan let them not boil long for then the skins will be tough then let them lye all night in the Syrrup that they may soak themselves therein in the morning boil the Syrrup to a convenient thickness then with it and the Oranges and Lemons fill your Gally-pots and keep them all the year in this manner you may preserve Citrons Goosberries Preserved Let your Goosberries be gather'd with their stalks on cut off their heads and stone them then put them in Scalding-water and let them stand therein covered a little while then take their weight of Sugar finely beaten and lay first a layer of Sugar then one of Goosberries in your Preserving-pan or Skillet till all be in putting in for every pound of Goosberries a spoonful of fair water set them on the Embers till the Sugar be melted then boil them up as fast as you can till the Syrrup be thick enough when cold put them up In this manner you may preserve Raspices and Mulberries Preserved Roses or any other Flowers Take one pound of Roses three pound of Sugar one pint and a little more of Rose-water make your Syrrup first and let it stand till it be cold then take your Rose-leaves having first clipt off all the white put them in the cold Syrrup and cover them let your fire be very soft that they may only simmer two or three hours then whilst they are hot put them out into pots or glasses for your use Cherries Preserved Take Cherries fully ripe and newly gather'd put them to the bottom of your Preserving-pan let the Cherries and Sugar be of equal weight then throw some Sugar on the Cherries and set them over a quick-quick-fire and as they boil throw on the rest of the Sugar till the Syrrup be thick enough then take them out and put them into a Gally-pot whilst they are warm it will not be amiss to add two or three spoonfuls of Rose-water to them Apricocks Preserved Let the weight of your Sugar equal the weight of your Apricocks what quantity soever you mind to use pare and stone your Apricocks and lay them in the Sugar in your Preserving-pan all night and in the morning set them on the Embers till the Sugar be all melted and then let them stand and scald an hour then take them off the fire and let them stand in that Syrrup two days and then boil them softly till they be tender and well colour'd and after that when they are
cold put them up in glasses or pots which you please Green Walnuts Preserv'd Take Walnuts and boil them till the water taste bitter then take them off and put them in cold water and peel off the rind and put to them as much Sugar as they weigh and a little more water than will wet the Sugar set them on a fire and when they boil up take them off and let them stand two days then boil them again once more Eringo-roots Preserv'd Take Eringo-roots fair and not knotty one pound and wash them clean then set them on the fire and boil them very tender peel off their outermost skin but break them not as you pare them then let them lye a while in cold water after this you must take to every pound of roots three quarters of a pound of clarified Sugar and boil it almost to the height of a Syrrup and then put in your roots but look that they boil but gently together and stir them as little as may be for fear of breaking when they are cold put them up and keep them Ennula-Campana-roots Preserved Wash them and scrape them very clean and cut them thin to the pith the length of your little finger and as you cut them put them in water and let them lye there thirty days shifting them twice every day to take away the bitterness then weigh them and to every pound of Roots add twelve Ounces of Sugar clarified first boiling the Roots very tender then put them into this Sugar and let them boil upon a gentle fire until they be enough having stood a good while off the fire put them up between hot and cold Conserve of Roses Take red-Rose-buds clip all the white either bruised or withered from them then add to every pound of Roses three pound of Sugar stamp the Roses very small putting to them a little juice of Lemons or Rose-water as they become dry when you think your Roses small enough then put your Sugar to them so beat them together till they be well mingled then put it up in Gally-pots or Glasses In this manner is made the Conserve of Flowers of Violets which doth cool and open in a burning Fever or Ague being dissolved in Almond-milk and so taken and excellent good for any inflamation in Children Thus you may also make the Conserve of Cowslips which strengthens the brain and is a Preservative against Madness it helps the Memory asswageth the pain of the Head and helpeth most infirmities thereof In like manner you may also make Conserve of Marigolds which taken fasting in the morning is very good against Melancholy cureth the trembling of the heart and very good against any Pestilential distemper Thus make Conserve of Sage and Scabious the one is good against Melancholy drieth and comforteth the Stomack cureth an old Cough and openeth the stopping of the Liver the other that is Scabious cleanseth the Breast and Lungs takes away old Coughs and imposthumes of the Breast and inward parts How to Candy all sorts of Flowers as they grow with their stalks on Take the Flowers and cut the stalks somewhat short then take one pound of the whitest and hardest Sugar you can get put to it eight spoonfuls of Rose-water and boil it till it will roul between your finger and your thumb then take it from the fire and cool it with a stick and as it waxeth cold dip in all your Flowers and taking them out again suddenly lay them one by one on the bottom of a Sieve then turn a joined Stool with the feet upward set the sieve on the feet thereof then cover it with a fair linnen cloth and set a Chafing-dish of coals in the midst of the stool underneath the sieve and the heat thereof will dry your Candy speedily which will look very pleasantly and keep the whole year Candyed Eringo-roots Take of your Eringo-roots ready to be preserved and weigh them and to every pound of Roots you must take of the purest Sugar you can get two pound and clarifie it with the whites of Eggs exceeding well that it may be as clear as Crystal it being clarified you must boil it to the height of Manus Christi and then dip in your Roots two or three at once till they are all Candyed put them in a Stove and so keep them all the year The best and most approved way to dry Plumbs Take Plumbs when they are fully grown with the stalks on them however let them be green split them on the one side and put them in hot water but not too hot and so let them stand three or four hours then to a pound of them take three quarters of a pound of Sugar beaten very fine and eight spoonfuls of water to every pound set them on hot embers till the Sugar be melted and after that boil them till they be very tender letting them stand in that Syrrup three days to plump them then take them out and wash the Syrrup from them in warm water and wipe them dry in a fine Linnen-cloth then set them on plates and let them dry in a Stove dry them not in an Oven for then they will be tough Proper Colours for Fruitage Saffron is the best Yellow Sap-green the best Green Indian-lake the best Red all your Colours must be temper'd with Gum-water made of Rose-water Quince Marmelade Take of the tairest Quinces wash them very clean grate them very small and wring out as much juice as you can then take other Quinces and cut them in six pieces put them into a pot let them be evapoured with hot water until they be throughly mellow then take half a pot-ful of the former juice and pour it upon the former stew'd and cut to pieces break it well together and put the rest of the juice amongst it then wring it through a clean thin cloth seethe no more of this juice at once than will fill a box therewith and put white Sugar to it as much as you please How to make Syrrup of Violets Boil fair water and scum it and to every ounce so scum'd and boil'd take six ounces of the blew of Violets only shift them as before nine times and the last time take nine ounces of Violets let them stand between times of shifting twelve hours keeping the liquor still on hot embers that it may be but milk-warm after the first shifting you must stamp and strain your last nine ounces of Violets and put in only the juice of them then take to every pint of this liquor thus prepared one pound of Sugar finely beaten boil it and keep it stirring till all the Sugar be melted which you must do if you can before it boil afterwards boil it up with a quick fire Syrrup of Roses Take Damask Roses and clip off the white of them for every pint of water take six ounces of them boil your water first and scum it then let them stand twelve hours wringing out the Roses and putting in new
eight times then wringing out the last put in the juice of four ounces of Roses only and so make it up as before Syrrup of Coltsfoot Take the leaves of Coltsfoot and wash them very clean then wipe them with a clean cloth leaf by leaf then dry them well with a cloth then beat them in a Mortar and put them in a Strainer and wring all the juice you can out of them and put it into Glasses and let it stand in them to settle all night the next day pour out the clearest of the Juice from the Grounds into a clean Bason and take for every pint thereof a pound of Sugar finely beaten boil the Juice of Coltsfoot softly on a Charcoal fire and when you have well scum'd it put in the Sugar according to its proportion and so let them boil together keeping it with due scumming until it will stand on a stiff purl dropping it on a Plate then take it from the fire and pour it through a Jelly-bag into a fair Bason putting first a branch or two of Rosemary into the Bag 's bottom then keep it stirring with a spoon till it be luke-warm otherwise it will have a Cream upon it so letting it stand all night put it in what Vessels you think fit to keep it in for your future use and service Let these forms suffice to furnish you with the knowledg of making any other Syrrups you need no better a pattern than this for the making of a many others as to make Syrrup of Wormwood take the like quantity of Sugar with the Juice of the said Wormwood the Sugar being first clarified and so make it up according to art in the like manner you may make Syrrup of Betony Borage Bugloss Cardis Cammomel Succory Endive Strawberries Fumitory Groundear Purslain Sage Scabious Scordium Housleek with many more But enough of this and therefore I shall next treat of Distillation Of DISTILLATION LAdies before you come to the knowledg of distilling Waters you ought in the first place to be furnished with good Stills which Stills must either be of Tyne or sweet Earth wherein you may distill all manner of Waters either for the health of your own Family or others Now by the way observe you may easily make your waters look of what colour you please if you will first distill your Water in a Stillatory and then put it in a great Glass of strength and fill it full of those Flowers whose Colours you desire then stop it and set it in the Stillatory and let it distill and you shall have their perfect colour Of precious and excellent Waters there are thousands wherefore I shall only set down here some of the choicest and most valuable Dr. Stevens his famous Water Take a gallon of Gascoin-wine of Ginger Gallingal Cinamon-Grains Cloves Mace Nutmegs Anniseeds Carraway-seed Coriander-secd Fennel-seed and Sugar of every one a dram then take of Sack and Ale a quart of each of Camomile Sage Mint Red-roses Tyme Pellitory of the Wall wild Marjoram wild Tyme Lavender Penneroyal Fennel-roots Parsley-roots and Setwall-roots of each half a handful then beat the Spice small and bruise the Herbs and put them all together into the Wine and so let it stand sixteen hours stirring it now and then then distill it in a Limbeck with a soft fire the first pint of the Water by it self for it is the best The principal use of this water is against all cold Diseases it preserveth Youth comforteth the Stomack cureth the Stone of what nature soever using but two spoonfuls in seven days It preserved Dr. Stevens ten years Bed-rid that he lived to ninety eight years Aqua Mirabilis Take three pints of White-wine of Aqua-vitae and Juice of Saladine of each a pint one dram of Cardamer and one dram of Mellilot-flowers Cubebs a dram of Gallingale Nutmegs Cloves Mace and Ginger of each a dram mingle all these together over night the next morning set them a Stilling in a Glass-Limbeck This admirable Water dissolveth the swelling of the Lungs and restoreth them when perished it suffereth not the Blood to putrifie neither need he or she to breathe a Vein that useth this Water often it cureth the Heart-burn and purgeth Melancholy and Flegm it expelleth Urine it preserveth a good Colour in the Face and is an utter enemy to the Palsey take three spoonsfuls of it at a time morning and evening twice a week A most approved Water for the Eyes Take a new-laid Egg and roast it hard then cut the shell in the midst and take out the yolk and put some white Copporis where the yolk was then bind the Egg together again and let it lye till it begin to be a Water then take the white forth from both sides of the Egg and put the same into a Glass of fair running-water and so let it stand a while then strain it through a fair Linnen-cloth and keep it close stopped in a Glass and therewith wash your Eyes morning and evening An admirable Water against the Stone in the Kidneys Take of the middle-rind of the Root of Ash bruised two pound Juniper-berries bruised three pound Venice-Turpentine of the best two pound and an half put these into twelve pints of Spring-water in a Glass-vessel well closed and there let them purifie in Hors-dung three Months then distill them in Ashes and there will come forth an Oyl and a Water seperate the one from the other ten or twelve drops being taken of this Oyl every morning in four or six spoonfuls of the said Water dissolves the Stone and Gravel in the Kidneys most wonderfully An excellent Water for the Worms Take of Worm-seeds bruised eight ounces the shaving of Harts-horn two ounces of Peach-flowers dri'd an ounce of Aloes bruised half an ounce pour on these the Waters of Tansie Rue Peach-flowers and of Wormwood of each a pint and half let them be digested in a Glass-vessel three days then distill them cohobate this Water three times This Water may be given from half an ounce to three ounces according to the age and strength of the person A small quantity for young Children will work the desired effect it infallibly kills Stomack-worms Maw-worms or any other inwardly infesting the Body An excellent artificial Wine like Claret but much better and by many degrees brisker Take two gallons of your best Sider some esteem Worcester-shire Red-streak the best and mingle it with six gallons of Water put thereunto eight pound of the best Malaga Raisins bruised in a Mortar let them stand close covered in a warm place for the space of a fortnight stirring them every two days well together then press out the Raisins and put the liquor into the same Vessel again to which add a quart of the juice of Raspberries and a pint of the juice of black Cherries cover this liquor with bread spread thick with Mustard the Mustard-side being downward and so let it work by the fire-side three or four days then turn it
up and let it stand a week and then bottle it up and it will taste as quick as the briskest liquor whatever and is a very pleasant drink and much wholsomer than French-Wine An Ointment for any Wound or Sore Take two pound of Sheeps-suet or rather Deers-suet a pint of Candy-Oyl a quarter of a pound of the newest and best Bees-wax melting them all together and stirring them well and put to them one ounce of the Oyl of Spike and half an ounce of the Goldsmiths Boras then heat them again and stir them all together put it up in a Gally-pot and keep it close stopped till you have cause to use it This is an approved Ointment for any Wound or Sore new or old A Searcloth for all Aches Take Rosin one pound Perrosin a quarter of a pound as much Mastick Deers Suit the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two drachms boil all these together in oyl of Camomile and preserve it for your use This hath done many good when nothing else would Now that I may not seem wholly to apply my discourse and study for the benefit of young Court-Ladies and City-Madams I shall descend into the Country and find out something worthy the observation of a Rural Gentlewoman What things belong to a Country-Gentlewoman Of Dayries and making Butter and Cheese GEntlewomen that you may be delighted with your own experience as well as satisfied in the labours of your servants I shall give you an account of what must be pre-observ'd in the keeping of a Dayry Let your Kine be of the best choice and breed that possibly can be procured and the larger the Cow is the better she is whereof Lincolnshire and Cheshire afford great plenty The reason why I advise you to chuse large Cattel is that when they grow old and will yeild but little milk you may then feed and fatten them for the Shambles The common and most known signs of a Cow that gives good store of Milk are a wreathed Horn a thin neck and a large hairy Dewlap a full Udder and the Teats long and thick The best Black Kine are said to come from Cheshire Lancashire Derby-shire York-shire the best red Cows whose Milk is so much esteemed above all other of that kind for its extraordinary nourishing quality come from Gloucester-shire Somerset-shire the Pied-Kine come commonly from Lincoln-shire and are little inferior to the rest Thus you see England affords variety enough of extraordinary good Cows for the good Housewife to make choice of as she pleaseth but withal let her be careful that the Bull be of as good a breed as the Kine themselves otherwise the encrease will degenerate and your Dairy in time run to ruin If at any time you buy any Kine to encrease your Dairy you must be careful they come not from a Soil that is more fruitful than your own but rather not so fertile or being not so good pasture for then they will the better prosper and thrive with you otherwise it is ten to one they will pine away and fall into many Distempers Cows are said to give most Milk when they have newly Calved If a Cow gives a gallon at a time constantly she may pass for a very good Milch-Cow there are some Cows which give a gallon and half but very few who give two at a time You cannot design a better time sor your Cow to calve in than at the latter end of February or in the Months of March or April for then the Grass is coming on or springing up in its perfect goodness The hours or times most approved and commonly used for Milking are in the Spring and Summer between five or six in the morning and six in the evening Some very unprofitably with the pretence of reason milk their Cows in the Summer-season betwixt the hours of twelve and one but I would not have it to be a president for any to follow There is an old Proverb very pertinent to what is here related That two good meals are better than three bad ones It is the worst point of Huswifry that can be to leave the Cow half milked for besides the loss of Milk it is the ready way to make the Cow dry and so become unprofitable to the Dairy Now the profits arising from Milk are chiefly three viz. Cream Butter and Cheese the Cream is the very heart and strength of the Milk which must be skimmed very cleanly Cleanly I say for Cleanliness is such an ornament to a good Huswife that if she want any part thereof she loseth both that and all other good names whatsoever Cream is not to be kept above two days in Summer and not above four in the Winter if you will be always provided with the best and sweetest Butter But before we speak of that I shall here insert some excellent Receipts for made-Cream and Milk made better by art How to make your ordinary clouted-Cream Take a quantity of Milk from the Cow and put it into a broad Earthen-pan and set it over a slow fire letting it stand there from morning to night suffering it not to boil by any means then take it off the fire and set it in some place all night to cool in the morning dish off your Cream for it will be very thick To make fresh Cheese in Cream Take a pottle of new Milk as it corneth from the Cow and half a pound of blanched Almonds beaten very small and make a thick Almond-milk with a pint of Cream strained and a little before you go to Dinner make it blood-warm season it with a little Sugar Rose-water and scarsed Ginger and put to it a little Runnet and when it is scummed bread it up and whey it and put it into a Mould and press it with your hand and when it is well wheyed put it into a Dish with Cream Cream of Codlins After you have scalded your Codlins and peel'd off the skins and scrap'd the pulps from the cores with a little Sugar and Rose-water strain them and lay the pulp of your Codlins in a Dish with as much raw Cream as you please about them there are several other ways propounded but this is most satisfactory to the Palat. To make a Junket Take Ews or Goats-milk if you have neither of these then take Cows-milk and put it over the fire to warm then put in a little Runnet to it then pour it out into a Dish and let it cool then strew on Cinamon and Sugar then take some Cream and lay upon it scraping Sugar thereon serve it up Here note by the way that you cannot keep Cream above three days in Summer and six days in Winter without prejudice I need not tell you how to make Butter since there are very few in the Country that can be ignorant thereof wherefore I shall only say that the best time to pot your Butter is in the Month of May for then the
and serce it through a Cullender put it into the Cream and let it stand till it be pretty cool then put in the Almonds five or six yolks of Eggs Salt Sugar and good store of Marrow or Beef-suet finely minced and so fill the Guts An Almond-Tart Strain beaten Almonds with Cream yolks of Eggs Sugar Cinnamon and Ginger boil it thick and fill your Tart therewith Almond-Cream Take half a pound of Almond-paste beaten with Rose-water and strain it with a quart of Cream put it in a Skillet with a stick of Cinnamon and boil it stir it continually and when it is boiled thick put Sugar to it and serve it up cold Apple Cream Take a dozen Pippins or more pare slice or quarter them put them into a Skillet with some Claret-wine and a race of Ginger sliced thin a little Lemon-peel cut small and some Sugar let all these stew together till they be soft then take them off the fire and put them into a Dish and when they be cold take a quart of boil'd Cream with a little Nutmeg and put in os the Apple as much as will thicken it and so serve it up Apricocks green Baked When your Apricocks are green and so tender that you may thrust a pin through the stone scald them and scrape the outside oft putting them in water as you peel them till your Tart be ready then dry them well and fill your Tart with them and lay on good store of fine Sugar close it up and bake it ice it scrape on Sugar and serve it up Barley-Broth Boil the Barley first in two waters having first pickt it well then join it with a knuckle of Veal and seeth them together to the Broth add Raisins sweet herbs large Mace and the quantity of a fine Manchet sliced together then season it with salt BISK There are divers ways to make a Bisk but the best is this Take a Leg of Beef and knuckle of Veal boil them in two Gallons of fair water scum them clean and put to them some Cloves and Mace then boil them from two Gallons to three quarts of broth being boiled strain it thin put it into a Pipkin when it is cold take off the fat and bottom and put it into a clean Pipkin and keep it warm till the Bisk be ready boil the Fowl in the liquor of the Marrow-bones of half a douzen peeping Chickens and as many peeping Pidgeons in a clean Pipkin Then have pallats noses and lips boil'd tender blanch'd and cut into pieces as big as a sixpence also some Sheeps-tongues boil'd blanch'd larded fried and stewed in gravy with some Chesnuts blanched also some Cocks combs boiled and blanched with some yolks of hard Eggs. Stew all the aforesaid in some roast Mutton or Beef-gravy with some Pistaches large Mace a good big Onion or two and salt Then take Lamb-stones blanch'd and slic'd also sweet-breads of Veal and sweet-breads of Lamb slit some great Oysters parboil'd and some Cock-stones Fry the aforesaid Materials in clarified Butter some fried Spinnage or Alexander-leaves and keep them warm in an Oven with some fried Sausages made of minced Bacon Veal yolks of Eggs Nutmegs sweet Herbs Salt and Pistaches bake it in an Oven in cauls of Veal and being baked and cold slice it round fry it and keep it warm in the Oven with the aforesaid baked things Having prepared all these things in readiness take a great eight pound Dish and a six-penny French loaf chip it and slice it into large slices and cover all the bottom of the Dish then steep it well with your strong broth and upon that some Beef-gravy then dish up the Fowl on the Dish and round about it the fried Tongues with the Lips Pallats Pestaches Eggs Noses Chesnuts and Cocks-combs and run them over the Fowls with some of the gravy and large Mace Then again run it over with fried Sweet-breads Sausages Lamb-stones Cock-stones fried Spinnage and the Marrow over all next the carved Lemons on the Meat and run it over with the beaten Butter yolks of Eggs and gravy beaten up till it be thick lastly garnish the Dish with little Pyes Dolphins of puff-paste Chesnuts boil'd and fried Oisters and yolks of hard Eggs. Gentlewomen I must crave your pardon since I know I have tired your patience in the description of a Dish which though it be frequently used in Noblemens houses and with all this cost and trouble put together by some rare whimsical French Cook yet I cannot approve of it but must call it a Miscellaneous hodg-podg of studied vanity and I have here inserted it not for your imitation but admiration Beef hashed In the making of a Hash of Beef take some of the Buttock and mince it very small with some Beef-suet or lard and some sweet herbs some beaten Cloves and Mace Pepper Nutmeg and a whole Onion or two stew altogether in a Pipkin with some blanched Chesnuts strong broth and a little Claret let it stew softly for the space of three hours that it may be very tender then blow off the fat dish it and serve it on sippets you may garnish it with Barberries Grapes or Gooseberries Beef A-la-mode Cut some Buttock-beef a quarter of an inch thick and lard it with Bacon having hackt it before a little with the back of your Knise then stew it in a Pipkin with some gravy Clarotwine and strong Broth Cloves Mace Pepper Cinnamon and Salt being tender stewed serve it on French bread sippets Beef Carbonadoed Steep your Beef in Claret-wine Salt Pepper and Nutmeg then broil it on the Embers over a temperate and unsmoaky fire in the mean while boil up the liquor wherein it was steeped and serve it for sauce with beaten Butter Beef baked red-Deer-fashion in Pies or Pasties either Surloine Brisket Buttock or Fillet larded or not Let your Surloine be boned and take off the great sinue that lies on the back lard the leanest parts of it with great lard being season'd with Nutmeg Pepper four ounces of each two ounces of Ginger and a pound of Salt which seasoning you must put into the Pye but first lay a bed of good sweet Butter and a bay-leaf or two half an ounce of whole Cloves lay on your Beef then put on the rest of the seasoning and a few more Cloves good store of Butter and a Bay-leaf or two close it up and bake it it will require eight hours soaking if you will eat it hot half the seasoning will serve and then let your paste be fine otherwise course To this quantity of flesh you must have three Gallons of fine flower heapt measure But the best way to bake red Deer is in course paste either Pye or Pasty if Rye-meal it will keep long otherwise you may make it of Meal as it comes from the Mill using only boiling-water without any other stuff Beef Collar'd In the right making of a Collar of Beef you must take the flank and lay it in Pump-water two or
broth or fair water boil and scum them then put in some Mace a faggot of sweet Herbs white Endive Marigold-flowers and Salt and being finely boiled serve them on sippets and garnish the Dish with Mace and white Endive-flowers Pike boiled Take your Pike and wash it clean then truss it whole round with the tail in his mouth and his back scotched or cut it in three pieces and divide the middle piece into two then boil it in Water Salt and Vinegar put it not in till the liquor boil and then make it boil apace and that will crisp your Pike but afterwards foftly For the Sauce put into a Pipkin a pint of White-wine sliced Ginger Mace Dates quartered a pint of large Oysters with their liquor a little Vinegar and Salt boil them a quarter of an hour then mince a few sweet Herbs and Parsley stew them till half the liquor be consumed the Pike being boiled dish it and garnish the Dish with grated White-bread or Ginger fine beaten then beat up the Sawce with half a pound of Butter minced Lemon or Orange and pour it on the Pike with Sippets Pike stewed Take a Pike slat it and lay it in a Dish when the blood is clean washed out put to it as much White-wine as will cover it and fet it a stewing when it boils put in the Fish and scum it and put to it some large Mace whole Cinamon and some Salt when thorowly stewed dish it on Sippets finely carved Pike Souc'd Draw and wash it clean from the blood and slime then boil it in fair Water and Salt when the liquor boils put it to it and boil it leisurely and simmering feason it savourly of the Salt boil it not too much nor in more water than will just cover it If you intend to keep it long put as much White-wine as Water of both as much as will cover the Fish some Wine-vinegar sliced Ginger large Mace Cloves and some Salt when it boils put in the Fish Spices and some Lemon-peel boil it up quick and not too much then take it up in a Tray and boil down the liquor to a Jelly lay some sliced Lemon on it pour on the liquor and cover it up close when you serve it in Jelly melt some of the Jelly and run it over therewith garnish your Dish with Barberries and sliced Lemon Pike Roasted Take a Pike scour off the slime and take out the Entrails lard the back with pickled Herring you must have a sharp bodkin to make the holes to lard it then take some large Oysters and Claret-wine season the Oysters with Pepper and Nutmeg stuff the Belly with the Oysters and intermix the stuffing with Rosemary Time Winter-savory sweet Marjoram a little Onion and Garlick sow these in the belly of the Pike then take two sticks about the breadth of a lath and with packthread tye the Pike to the Spit tye also along the side of the Pike which is not defended with the Spit Rosemary and Bays baste the Pike with Butter and Claret-wine when it is roasted rip up the Belly and take out the Herbs quite away boil up the Gravy with Butter and dish it up Quaking-Pudding Slice the Crum of a Peny-manchet and infuse it three or four hours in a pint of scalding hot Cream covering it close then break the bread with a spoon very small and put to it eight Eggs but four whites and beat them together very well then season it with Sugar Rosewater and grated Nutmeg if you think it too stiff qualifie that fault with cold Cream and beat them well together then wet the bag or napkin and flower it put in the Pudding and tye it hard boil it half an hour then dish it and put Butter to it Rosewater and Sugar and so serve it to the Table Quince-Pyes Make choice of fair Quinces to make your Pye withall pare them very thin and core them and lay them within your paste add thereunto two races of Ginger sliced as much Cinamon broken into bits and eight or ten whole Cloves lay these with the Quinces close packed with as much refined Sugar as the Quinces weigh close it up and having soaked four or five hours in the Oven take it out and ice it You may otherways make a Quince-Pye thus Take a gallon of Flower a pound and half of Butter six Eggs thirty Quinces three pound of Sugar half an ounce of Cinamon the like quantity of Ginger and Cloves and some Rose-water then make it into a Pye or Tart when it is baked strew on some double refined Sugar An excellent restorative for a weak back Take Clary Dates the pith of an Ox and chop them together put some Cream to them Eggs grated Bread and a little white Sanders temper them all well together fry them and let it be the first thing you eat in a morning You may also take the leaves of Clary and Nepe and fry them for Breakfast A most incomparable broth or drink for a sick person Procure a good fleshy Capon and take the flesh from the bones or chop it in pieces very small and not wash it then put it in a Rose-Still with slices of Lemon-peel Wood-sorrel with other restorative herbs being distilled give it the sick person to drink Rice-Tart Boil your Rice in Milk or Cream being tenden boiled pour it into a Dish and season it with Nutmeg Ginger and Cinamon Pepper Salt Sugar and the yolks of six Eggs put it in the Tart with the juice of Orange close it and when it is baked scrape Sugar thereon Rice-Cream Take a quart of Cream two handfuls of Rice-flower and a quarter of a pound of Sugar mingle the Flower and Sugar very well together and put it in the Cream then beat the yolk of an Egg with a little Rosewater put it to the Cream and stir them all together set it over a quick fire and keep it continually stirring till it be as thick as Pap. Another excellent and rare Cream Take a pound of Almond-paste fine beaten with Rosewater mingle it with a quart of Cream six Eggs a little Sack half a pound of Sugar and some beaten Nutmeg strain them and put them in a clean scoured Skillet and set it on a soft fire stir it continually and being well incorporated dish it and serve it up with juice of Orange Sugar and stick it full of candied Pistaches Several excellent Sawces for several Dishes and first for green-Geese Take the juice of Sorrel mixed with scalded Goosberries beaten Butter and Sugar then serve it on Sippets Or fill their bellies with Goosberries and so roast them then take them out and mingle them with Sugar Butter Vinegar Cinamon and served on sippets For Land-fowl take boiled Pruncs and strain them with the blood of the Fowl Cinamon Ginger and Sugar boil them to an indifferent thickness and serve it in Sawcers with the Gravy of the Fowl For roast Mutton divers sorts of Sawces 1. Gravy Capers Samphire
take an especial care that the goods in the house be not spoiled by negligence of servants or otherwise Let me counsel you not only to avoid unnecessary or immoderate charges but also with a little cost make a great shew but above all suffer not your expence to exceed the receipt of your Husbands income There is a Proverbial saying That the Masters eye maketh the Horse fat I am sure the active vigilance of a good and careful Wise is the ready way to enrich a bad Husband Of Womens behaviour to their Servants and what is to be required of them in the house or what thereunto appertains IF by a thorough inspection and experience you find you have a faithful Servant give her to understand you are not insensible thereof by your loving carriage and kind acknowledgment of her fidelity and frequently find out some occasions to give her some little encouragements to engage her continuance therein do not dishearten her in her duty by often finding fault where there is little or none committed yet be not remiss in reproving where she doth amiss If you find you have a bad or unfaithful Servant as now adays there are too many more than ever whom you cannot either by fair means or foul reclaim Vex not nor fret at what you see is remediless but first making her thoroughly sensible of her errors give her fair warning to provide for her self and convenient for your own affairs and do not as a great many much to blame give too ill a character of her which will raise you little benefit although it may lay the basis of her utter ruin but rather be silent if you cannot speak good which course I should think was sufficient to work on the greatest stupidity for a future amendment Though a bad Servant detain not the wages nor any part that is justly due for the Labourer is worthy of his hire Be not too passionate with your Servants and look narrowly to them that they wast or lavish nothing lest thereby you impair your estate and so purchase the repute of a carelefs and indiscreet Women If you sind that they affect bravery too much and presume to wear what misbecomes their present condition rebuke them mildly into a moderation for their future advantage and the credit of the Family wherein they are Let not the business of the House take them clearly off the service of God but let them so relieve one the other in their duties that they may be sometimes hearers of a good Sermon and do not forget to make enquiry how they improve by what they hear at Church and in your own house Let every Servant Men and Women have their daily work appointed them which must be duly exacted and taken account of either by your self or some superior servant constituted by you for that purpose and let not your constant and painful care of your worldly affairs exclude your greatest concern the things of Heaven and therefore appoint certain hours Morning and Evening for publick prayers for the Family and let not any Servant be absent unless some extraordinary occasion hinder As near as you can keep one set and certain time with good orders observed for the Table in which be free yet frugal Let there be a competent allowance for the Servants that they may have no just cause to complain nor so much superfluity as that they may entertain a sort of loose Gossips in corners the very bane and spoil of Servants Invert not the course of Nature as too many do of late by converting day into night and night into day but keep good hours for your repose that your Servants may be the better disposed for the next days labour Observe due times for washing and smoothing up the Linnen quickly that it may not be thrown up and down and be mildewed and spoil'd and so be fit for nothing but the wash again and forget not to dearn or mend it every week that it may not run to tatters before it be half worn and do not suffer any Servant to be idle If you have a Dairy see it be kept clean and neat Let not the Corn in the Granary muste and spoil for want of skreening and turning Let your Servant see that your Beasts and Poultry be fatted in their due season and that your Stable keep no more Horses than your own In the Brew-house that the first Wort be not drunk up by idle people and so the smallness of your Beer become a disparagement to your Family In the Bake-house that your Dough which should be for the finest Bread at your Table be not half consumed in making of Cakes That there be always Bread enough for the Servants before hand for it is a point of ill Huswifry to eat hot or very new Bread In the Kitchin that there be no Necessaries wanting nor no wast or spoil made but that the Meat be salted and spent in due time In the Parlour let the Fire be made and the Cloth laid in due time that the Cook may have no excuse for the spoiling of his Meat In the Chambers that every thing be kept cleanly the Beds often turned the Furniture often beaten in the Sun and well brushed Every Saturday take an account of every Servants layings out and once a Month an account of all the expences of the whole House In the Buttery and Cellars that the Butler be careful of not making every idle fellow drunk that comes to the House and so squander away without credit the Wine Ale and Beer Now because you will have frequent occasions for Banquets in the entertaining of persons of Quality I think it not unfit for a Gentle-woman to learn the art of Preserving and Candying of which I shall according to the Profession I make thereof give you an ample account or instruction in some Chapters following Frugality will perswade you to learn these cxcellent Arts for in the constant use of the product thereof you will save much for Sweet-meats you will make much cheaper than you can buy them and more commendable Other things you will meet withall worthy of your observation of which this is no mean one most requisite and in no wise dishonourable that is your understanding how to dress Meat as well as eat it that your Servants may be guided by you and not you by them Gentlewomen I will appeal to you as persons competent to judg whether the right understanding of these things be not altogether requisite and necessary and as to your divertisements none carries in it more profit than Cookery now to the intent I may be instrumental to the making up a compleat and accomplished Gentlewoman give me leave here to set you down such A-la-mode instructions as may perfectly inform you in every thing that belongs to the commendable art of Cookery Terms for Carving all sorts of Meat at Table BEfore we shall treat of the body of Cookery I think it fit by way of Prologue or
three days shift it twice a day then take it out and dry it very well with clean Clothes cut it in three layers and take out the bones and most of the fat then take three handfuls of Salt and good store of sweet Herbs chopped very small mingle them and stew them betwixt the three layers and lay them one upon another then take an ounce of Cloves and Mace and another of Nutmegs and beat them well and strew it between the layers of Beef rowl it up close together then lay some splices about it and with pack-thread tye it up very close and hard put it in a long Earthen-pot which are made on purpose for that use tying up the top of the pot with cap-paper set it into the Oven let it stand eight hours draw it and taking it out of the pot hang it up for use Brawn how to make a Collar Take a fat Brawn of two or three years growth and bone the sides cut off the head close to the ears and cut five Collars of a side bone the hinder leg or else five will not be deep enough cut the Collars an inch deeper on the belly then on the back because the belly will shrink more in the boiling make your Collars very even before you bind them up not big at one end and small at the other but fill them equally and lay them a soaking in fair water be sure that they be watered two days before you bind them up shift and scrape them twice a day in that time then bind them up with white tape having your Boiler ready with the water boiling put in your Collars of the biggest bulk first a quarter of an hour before those which are less Boil them an hour with a quick fire keeping the Boiler continually filled up with warm clean liquor and scum the fat clean off as it riseth After an hour let it boil still but more leisurely being fine and tender boiled so that you may thrust a straw through it draw your fire and let your Brawn remain till the next morning between hot and cold put your Brawn into moulds of deep hoops and bind them about with packthread when cold take them out and put them into souce made of boil'd Oatmeal ground or beaten and bran boil'd in fair water which you must strain through a Cullender when it is cold into that thing you intend to lay your Brawn then put salt thereunto and close up the mouth of the Vessel from the Air. When you use it dish it up with a sprig of Rosemary on the top dipt in the white of an Egg well beaten to froth sprinkled with flower or with a straight sprig of Ew-tree Brawn made of a Sucking-Pig otherwise called souced Pig Chuse not a spotted Pig for handsomenesssake but one that is white scald him and cut off his head parting him down the back draw and bone him the sides being thorowly cleansed from the blood and soaked in several clean waters dry the sides thereof season them with Nutmeg Ginger and Salt rowl them and put them up in clean Clothes then take as much water as will cover it in the boiling-pan two inches over and above and add two quarts of White-wine thereunto When the liquor boils put in your Collars with Salt Mace sliced Ginger Parsley-roots and Fennel-roots scraped and picked being half boil'd put in a quart of White-wine more being quite boil'd put in slices of Lemon to it with the whole peel Having souc'd it two or three days dish it out on plates with Vinegar or serve it in Collars with Mustard and Sugar A Calves-head roasted Take the Head and cleave it and remove from thence the Brains purge it well from the blood then steep the Head in fair water warm five hours in that time shift it twice or thrice the last time clense the head then boil the Brains and with it make a Pudding with some grated Bread Beef-suet and some Veal minced small together with some Sage let the Pudding be seasoned with Cloves Mace Salt Ginger Sugar five yolks of Eggs and Saffron fill the Head with this Pudding then close it up and bind it fast with pack-thread spit it and bind on the Caul with some of the Pudding round about it as it roasts save the gravy but when you use it for the sauce blow off the fat and add thereunto a little White-wine a Nutmeg sliced the juice of an Orange Salt and Sugar and a piece of sweet Butter before you take up the head dredg it with grated Bread beaten Cinnamon minced Lemmon-peel with a little Salt Calves-foot Pye or Neats-foot Pye Take two pair of Calves-feet boil them tender and blanch them being cold bone them and mince them very small and season them with Pepper Nutmeg Cinnamon a little Ginger and Salt and a pound of Currans a quarter of a pound of Dates sliced a quarter of a pound of fine Sugar with a little Rose-water and Verjuice stir all together in a Dish or Tray laying a little Butter in the bottom of the Pye then lay on half the meat in the Pye take then the Marrow of three Marrow-bones and lay that on the meat in the Pye and the other half of the meat on the Marrow and stick some Dates on the top of the meat so close up the Pye and bake it being half baked liquor it with Butter White-wine or Verjuice and ice it with Butter Rosewater and Sugar then set it in the Oven again till it be iced Capons Souced Take a good young fat Capon finely pulled drawn and trussed lay it in soak two or three hours with a Knuckle of Veal well jointed and after set them a boiling in a deep Brass-pan or large Pipkin in a gallon of fair water when it boils scum it and put in four or five blades of Mace two or three races of Ginger sliced some Fennel and Parsley roots scraped and pickt season all with Salt The Capon being tenderly boiled take it up and when almost cold put it to your souced broth which you must boil with a quart of White-wine to a Jelly putting this liquor into a convenient Vessel place your Capon therein with two or three sliced Lemmons cover it close and serve it at your pleasure garnishing your Dish with slices of Lemmon Barberries and some of the Jelly Calves-Chaldron-Mince-Pyes Let your Chaldrons or Muggets be boiled tender and being cold mince them small with Beef-suet or interlarded Bacon some volks of hard Eggs Veal Mutton and Lamb cut small season it with Cloves Mace Nutmeg Pepper a little Onion and minced Lemon-peel with salt and Juice of an Orange then lay on some slices of interlarden Bacon and Butter close it up and bake it and when you draw it liquor it with White-wine beaten with Butter Capon or Chicken in white Broth. First boil the Capon in water and salt then take three pints of strong broth and a quart of White-wine and stew it in
about a spoonful of Salt and twelve Eggs six of the whites taken away then set the Dish into the Oven temperate and not too hot and bake it very white then strew some Sugar on and so serve it Mutton hashed the French way Take a Shoulder of Mutton and roast it three quarters and save the Gravy slice the one half and mince the other and put it into a Pipkin with the Shoulder-blade put to it some strong broth of Mutton or Beef-gravy large Mace some Pepper Salt a big Onion or two a faggot of sweet Herbs and a pint of White-wine stew them all together close covered then take away the fat and put some Oyster-liquor thereunto add also three pints of great Oysters parboiled in their own liquor these Materials being well stewed down dish up your meat pouring your liquor thereon and uppermost lay your stewed Oysters with sliced Lemon and fine carved sippets Marinated Mullet Bace Gurnet or Rochet Take a gallon of White-wine-Vinegar a quart of fair water a good handful of Bay-leaves as much Rosemary and a quarter of a pound of beaten Pepper put these together and let them boil softly season it with Salt then fry your Fish in the best Sallet-oyl this done put the Fish in an earthen Vessel or Barrel lay the Bay-leaves and Rosemary between every layer of the Fish and pour the broth upon it when it is cold close up the Vessel Mallets Fried Scale draw and scotch them after washing wipe them dry and flowre them fry them in Clarified Butter being fried put to them some Claret-wine sliced Ginger grated Nutmeg an Anchove Salt and sweet Butter beaten up thick but first rub the dish with a Clove of Garlick Chuse the least Mullets to fry Mullets or Bace baked Scale garbedg wash and dry the Bace or Mullet very well lard it with Salt-Eel season it and make a Pudding for it of grated Bread sweet Herbs and fresh Eel minced put also the yolks of hard Eggs Anchove washt and minced very small some Nutmeg and Salt fill the belly herewith or cut it into quarters and season them with Nutmeg Ginger and Pepper lay them in your Pye and make Balls and lay them on the pieces of Mullet then put on some Capers Prawns or Cockles yolks of Eggs minced Butter large Mace and Barberries close it up being baked cut it up and fill it with beaten Butter and garnish it with sliced Lemon This is a very good way for Tench or Bream Mushrooms Fried Blanch them and wash them clean if they be large quarter them and boil them with Salt Vinegar and Water sweet Herbs large Mace Cloves Bay-leaves and two or three Cloves of Garlick then take them up dry them dip them in butter and fry them in Clarified butter till they be brown make your sauce for them of Claret-wine the juice of two or three Oranges Salt butter the juice of Horse-raddish-root beaten and strain'd sliced Nutmeg and Pepper put these into a Frying-pan with the yolks of two or three Eggs with some Mutton-gravy beat or shake them well together in the Pan that they curdle not then rub a dish with Garlick and lay the Mushrooms therein garnisht with Oranges and Lemons Mushrooms stewed Take them fresh gathered and cut off the end of the stalk and as you peel them put them in a dish with White-wine after they have layn half an hour drain them from the Wine and put them between two Dishes and set them on a soft fire without any liquor and when they have stewed a while pour away the liquor that proceeded from them then put to your Mushrooms a sprig of Time a whole Onion four or five corns of whole Pepper two or three Cloves a piece of an Orange a little Salt and some sweet butter with some pure gravy of Mutton cover them and set them on a gentle fire so let them stew softly till they are enough and very tender when you dish them blow off the fat from them and take out the Time the Spice and Orange then wring in the juice of a Lemon and strew some Nutmeg thereon Neats-Tongues boiled Salt a Tongue twelve hours or boil it in water and salt till it be tender blanch it serve it on carved Sippets and Brewis with boiled Turnips and Onions run it over with beaten Butter and garnish it with Barberries or Grapes Neats-tongues Stewed Take a Tongue and put it a stewing between two Dishes being raw and fresh put some strong broth and White-wine to it with some whole Cloves Mace and whole Pepper some Capers Salt with Roots as Carrots or Turnips and stew them all together leisurely the space of two hours or more then blanch it and put some Marrow to it give it a walm or two then serve it on Sippets finely carved and strew on some mined Lemon Barberries or Grapes and run it over with beaten Butter Garnish your Dish with Manchets finely searsed Neats-tongues an excellent way how to dry them Take Salt beaten very fine and salt-Peter of each a like quantity rub your Tongues very well with the Salts and cover them all over with it and as it wasts supply them with more then roul them in Bran and dry them before a soft fire before you boil them lay them in Pump-water one night and boil them in Pump-water Neats-tongues roasted Take a Neats-tongue tenderly boiled blanched and cold cut a hole in the butt-end and mince the meat that you take out then put some sweet Herbs finely minced to it with a minced Pippin or two the yolks of Eggs sliced some minced Beef-suet beaten Ginger and Salt fill the Tongue and stop the end with a Caul of Veal lard it and roast it make your Sawce with Butter Nutmeg Gravy and juice of Oranges Garnish the Dish with sliced Lemon and Barberries Neats-tongue-Minc'd-Pye Take a fresh Neats-tongue boil blanch and mince it then mince four pound of Beef-suet by it self mingle them together and season them with an ounce of Cloves and Mace beaten some Salt half an Orange preserved and a little Lemon-peel shred with a quarter of a pound of Sugar four pound of Currans a little Verjuice and Rosewater and a quarter of a pint of Sack stir all together and fill your Pyes A Norfolk-Fool Take a quart of thick sweet Cream and set it a boiling in a clear scoured Skillet with some large Mace and whole Cinamon having boiled a little while take the yolks of five or six Eggs beaten well and put to it being off the fire take out the Cinamon and Mace the Cream being pretty thick slice a fine Manchet into thin slices as many as will cover the bottom of the Dish and then pour on the Cream trim the Dish with carved Sippets and stick it with sliced Dates and scrape Sugar all over it Oysters Stewed Take a pottle of large Oysters parboil them in their own liquor then wash them from the dregs in warm water and put them in a Pipkin
at home called Saffron which need not give place to any of the former it is hot in the second and dry in the first degree It is a great Cordial and a help against obstructions it is good against the Jaundies and unstufss the pipes of the Lungs It is good to bring down the Menstruum and facilitates the Birth if taken moderately And since I have spoken of a thing of our own growth let me add another which is Honey hot and dry in the second degree and is better boiled than raw it is very restorative and therefore good against Consumptions and Phlegmatick Constitutions but dangerous to be used much by hot Complexions for thereby it is soon converted into Choler The best is very sweet pleasant of smell of a cleer and yellowish colour pretty stiff and firm and yieldeth but little scum on the top when boiled Garden-honey is the best and is clarified by adding a little water to it about the fourth part and so scum it whilst any froth ariseth or till the water be evaporated which is known by the bubbles rising from the bottom if you will have it more pure put into every pound of Honey the white of an Egg and afterwards scum it again in the boiling then use it against all pectoral infirmities as the Cough shortness of breath the Pleurisie c. Sugar is the next thing we treat of which is generally esteemed and used and more now than ever since the Ancients knew not the right way of preparing it as it is done now-a-days Sugar is neither so hot and dry as Honey the brownest or coarsest is most cleansing and is good for abstersions in diseases of the Breast or Lungs but as it is opening and cleansing so the immoderate use thereof is dangerous for it will rot the Teeth and taint the Breath ingender Jaundies and Consumptions and Physicians verily believe that the major part of those who die of the Consumption in the City the constantly great numbers whereof may be seen in the Weekly Bills of Mortality are such who eat Confections and such like sweet things immoderately And since I have spoken of Sugar pray take special notice of this remark That the most part of our finest Sugar and which is most coveted is refined and whitened by the means of the Lee of Lime how prejudicial that may be to the body I will leave it to the Rational to consider Thus I have given you a small touch of the nature of Spices I think I need not acquaint you that we have here at home in our own Gardens many excellent Aromatical Plants such as Rosemary Lavender Tyme Savory Sage Mint Penny-royal Basil sweet Cerfuel Avens Angellica with many more which you may find in Culpeper's English Physician with their nature use and disposition The great plenty we have of these excellent Plants hath made many judicious persons admire that being supplied at home with such admirable Simples we should hunt so eagerly after Outlandish Spices which by difficulty of transportation length of way and carelesness of the Merchant are frequently imported rotten or worm-eaten or so long before they come to our hands that they have lost half their virtue What is to be observed by a Gentlewoman before she undertakes the administration of Physick The first inconvenience you must shun which I have observed in most Physical Practitioners is the vulgar error of not suffering the diseased or sick person to change his linnen often and I know not by what unreasonable prescription they will not suffer a diseased female to change her head-clothes till it too sensibly offend the noses of the Visitants Their common objection is That the sick by that means may catch cold and next That there shifting much weakneth them To this I answer That it is only the foolish conjecture and groundless fear of some old Dotard of our sex for a good fire will easily prevent catching of cold and in the next place their often shifting hath apparently proved the means of their strengthning besides it much discourageth and dejecteth the sick person to lie in foul linnen making them even loath themselves in that stinking condition To make this the more easily understood take notice that in humane bodies there is a threefold Concoction the first in the stomack which is commonly called the Chyle and hath for its excrement that which is convey'd to Colon or the great Gut the second concoction is in the Liver and hath for its excrement the Urine the last is called Nutrition and hath for its excrement certain fuliginous vapours which by insensible transpiration do breathe out themselves through the pores of the body and by the sweat which is apparent to the eye Now in times of Sickness especially in all sorts of Fevers which are the usual diseases which invade English bodies this last excrement doth very much abound and doth extreamly and specdily foul the Linnen of the sick person for which cause reason tells us that the Linnen should be often shifted especially if they sweat much lest the sweat continuing about the body it should be drawn in by the same way it had its passage out For know the Arteries of the body have a double motion one whereby they expell the Excrements already mention'd and the other whereby they attract into the body the ambient Air to refresh the blood Now observe whatsoever Air is next unto them whether good or bad they draw it in and therefore if this foul sweaty Linnen do lie about or upon them undoubtedly the noisome airs will be drawn in by the Arteries and so prolong the distemper To make further proof hereof I have heard it reported by an eminent Physician that let any person newly come out of the Bath go into a place where quantity of dust is rais'd and he shall instantly feel an universal pricking over his whole body which is nothing else but the Atoms of dust drawn in by the Arteries By this then you may understand that the skin ought to be cleansed from all corruption and the pores and passages to be kept open and clean for which cause it was that the Romans of old had their bodies frequently rubbed with a coarse cloth Thus much I have added likewise to let Gentlewomen see how much they are abused by their credulous and ignorant Nurses Should I add other observables with the Symptomes of Diseases I should swell this small Treatise into a greater volume than is requisite I shall therefore desist and give you my collection with my own observation of the choicest receipts in Physick and Chyrugery I could meet with in my strictest indigation Choice and Experimental Observations in Physick and Chyrurgery such which rarely fail'd any who made trial thereof A most approved Receipt for a Quartane Ague PRocure a white flint-stone for that will best endure the fire without breaking and let it lye in a quick fire till it be red hot then take fome small beer and quench
handful of Ivory Harts-horn and yellow Sanders of each one ounce Red dock-roots two ounces Parsley Fennel Asparagus-roots of each an ounce Raisins half a pound boil these very well in a gallon of Beer then stamp and strain them and put it into three gallons of new Beer to work together A Remedy for the Dropsie whether hot or cold Take of the tops of red Mint of Archangel or blind nettles and red Sage of either a small quantity stamp them together and strain the juice of them into some stale Ale so much as will serve to drink morning and evening do this for ten days together and God willing it will effect the Cure Another for the Dropsie which hath cured many a Person when they were left and forsaken by Physicians Take green Broom and burn it in some clean place that you may save the Ashes of it take ten or twelve spoonful of the same Ashes and boil them in a pint of White-wine till the virtue thereof be in the Wine then cool it and drain the Wine from the dregs and make three draughts of the Wine one fasting in the Morning the other at three in the Afternoon and the other when you go to Bed this seldom fails in its desired effect For the Web or Pin in the Eye Take the Gall of a Hare and clarified Honey of each a like quantity mingle them well together and anoint the Web with a feather dipped in the same and in three or four days it will be gone To cleanse the skin of the face and make it look heautiful and fair Take Rosemary and boil it in White-wine with the juice of Erigan put thereunto and wash your face therewith Mornings and Evenings If your Face be troubled with heat take Elder-flowers Plantane white Daisie-roots and Herb-Robert and put these into running-water and wash your Face therewith at night and in the Morning How to ripen and heal a Felon or Whitclof Take some white flower and boil it in Claret-wine to a Poultess then spread it very thick and apply it as hot as you can endure it this will asswage the throbbing pain of the Whitclof break and heal it How to cure the bloody Flux There are two sorts of Fluxes the one proceedeth from the evil quality or temperament of the Liver and is called in Latin Fluxus Hepaticus the other cometh from the great heat and distemperament of Nature and is called Dysenteria that is the distemper of the Guts some cure this distemper with repression and restrictives but many more hundreds are cured by Aromaticum Leonardi with three or four doses of his Syrupus solutivus You may try this way which I shall assure you is both safe and good Take Frogs and distill them as you do Herbs and Flowers or any thing else but put nothing to them but a little water take two or three spoonfuls of this distillation in any thing you drink and it will give you present ease A Cure for every sort of Gout The Gout whether hot or cold or whatever temperature ariseth from one and the same cause though the effects seem different As for example Fat-men have it with much inflamation redness and great pain in leaner Persons it is discovered with less inflamation though not with lesser pain it afflicteth Cholerick and Melancholick men with nodes and tumours The cause of this distemper cometh from an evil quality engendred in the Stomack Blood and Liver the cure thereof must be then the removal of this ill quality from the Stomack and the purgation of Blood and Liver Wherefore when you perceive the pain approaching take two Doses of Pillula Magistrales Leonardi in the morning fasting one day after another or if you will intermit a day then take drams of Quinta essentia solutiva Leonardi in half a Pottinger of Veal-broth sweetned with Sugar take this five hours before you eat any thing then every night after Supper take a little of the Unguentum Leonardi and anoint your grief and you will find your speedy recovery How to cure the Green-Sickness Laziness and love are the usual causes of these obstructions in young women and that which increaseth and continueth this distemper is their eating Oatmeal chalk nay fome have not forborn Cynders Lime and I know not what trash If you would prevent this slothful disease be sure you let not those under your command to want imployment that will hinder the growth of this distemper and cure a worser Malady of a love-sick breast for business will not give them time to think of such idle matters But if this Green-sickness hath already got footing in the body use this means to drive it away Take a Quart of Claret-wine one pound of Currans an handful of young Rosemary-tops with half an ounce of Mace seethe these to a pint and let the Patient drink thereof three spoonfuls at a time Morning and Evening and eat some of the Currans after An Universal Medicine of wonderful use both for Man and Woman Take ten ounces of the seeds of Quinces six ounces of the pills of Citrons Balm and Nettles of each four ounces beat all these grosly and infuse them in six quarts of good White-wine thus let it remain six days then distill it with six ounces of Honey and fifteen ounces of Sugar until you have received a quart of water then put it in a place to cool then add thereunto eight grains of Musk dissolved with about two ounces of Rose-water put thereunto two scruples of oyl of Vitriol and incorporate them well together then keep this water in a Glass well closed to keep out the air and of this take one ounce in the Morning and fast thereon two hours This Experiment is a wonderful preserver of health and continuer of life to long age if constanly used which may appear by the excellency of the Ingredients for the Quince-seeds are admirable for the removing of ill humours which clog the Stomach and are very cordial the Pome-citron-pills preserve and help digestion the Balm purifieth the Blood healeth the Liver incourageth Concoction and comforteth the heart the Nettles provoke Urine mundifie the Reins and correct the malignity of the sinews as for the Wine you cannot be ignorant of its Virtues Musk purgeth the Blood of Windiness the oyl of Vitriol healeth all the excoriations of the Mouth Breast and Stomach and is excellent against malign humours that oppress it An admirable Remedy against the yellow Jaundies Take an handful of Red-nettle-tops Plantane and Saffron and boil them well in a pint of Ale then strain it and drink five or six days thereof and you will find it a present remedy let not the cheapness of its ingredients occasion this composition to be slighted Against the Itch. Take sweet Butter unwrought Wax Vinegar Brimstone a little Rose-water and red Cloves whole boil them together till they be like Salve then anoint the flesh three sundry nights by the fire therewith and no more and
what in reason may be required from you and what justly you ought to perform Your skill will chiefly consist in dressing all forts of Meat both Fish Flesh and Fowl all manner of Baked-meats all kind of Sawces and which are most proper for every sort of Dish and be curious in garnishing your Dishes and making all manner of Pickles of all which I have treated of before as you will find it in the Chapter of my Instructions for young Ladies and Gentlewomen in the Art of Cookery wherein you may be supplyed with the Customary and a-la-mode ways of dressing all sorts of Meat And as you must know how to dress Meat well so you must know how to save what is left of that you have dressed of which you may make both handsome and toothsome Dishes again to the saving of your Masters purse and the credit of his Table Be as saving as you can and cleanly about every thing see also that your Kitchen be kept clean and all things scoured in due time your Larders also and Cubbards that there be no bits of meat or bread lye about them to spoil and stink That your Meat taint not for want of good Salting That you keep good hours for your Meals else you put an house quite out of order do not covet to have the Kitchen-stuff for your vails but rather ask the more wages for that may make you an ill Huswife of your Masters goods and teach you to be a thief for you will be apt to put that which goes into the tried suet into your pot Lay not all your Wages on your back but lay up something against sickness and an hundred other Casualties assure your self it is more commendable for one of your Profession to go decent and clean than gaudily fine Take this in part of that good counsel I could give you had I time which if you follow the greatest benefit will be your own at last Instructions for under-Cook-Maids IT behoves you to be very diligent and willing to do what you are bid to do and though your employment be greasie and smutty yet if you please you may keep your self from being nasty therefore let it be your care to keep your self clean Observe every thing in Cookery that is done by your Superiour treasure it up in your memory and when you meet with a convenient opportunity put that in practice which you have observed this course will advance you from a drudg to be a Cook another day Every one must have a beginning and if you will be ingenious and willing to learn there is none will be so churlish or unkind as to be unwilling to teach you but if you are stuborn and careless who do you think will trouble themselves with you Beware of Gossips for they will misadvise you beware of the sollicitations of the flesh for they will undo you and though you may have mean thoughts of your self and think none will meddle with such as you it is a mistake Hungry Dogs will eat dirty Puddings and I my self have known a brave Gallant to fall foul with the Wench of the Skullery when some others would have hazzarded their life for one sole enjoyment of that incomparable Lady his Wife he so ingratefully slighted Instructions for Dairy-Maids in great Houses HAve a care that all your Vessels be scalded well and kept very clean that you milk your Cattel in due time for your Kine by custom will expect it though you neglect it which will tend much to their detriment Waste not your Cream by giving it away to liquorish persons keep certain days for your Chirning and be sure to make up your Butter neatly and cleanly washing it well from the Butter-milk and then salt it well Be careful to make your Cheeses good and tender by well ordering them and see that your Hogs have the whey and that it be not given away to idle or gossipping people who live meerly upon what they can get from Servants That you provide your Winter-Butter and Cheese in the Summer as in May and when your Rowens come in be sparing of your Fire and do not lavish away your Milk-butter or Cheese If you have any Fowls to fat or Pigs look to them that it may be your credit and not your shame when they come to the Table When you milk your Cattel stroke them well and in the Summer-time save those strokings by themselves to put into your morning-Milk-cheese Instructions for Laundry-Maids in great Houses YOur duty will be to take care of all the Linnen in the house excepting Points and Laces whatever you wash do it up quickly that it may not stink and grow yellow and be forced to the washing again before it be used Let all the bracks in the Linnen or rents be duly mended and keep your certain days of washing and other days for the making clean of such Rooms as are appointed you Be sparing of your Soap Fire and Candle Entertain no Chare-woman unknown to your Lady or Mistress Be careful that your Tubs and Copper or whatever else you make use of be kept clean and in good repair That you rise early every morning but more especially on Washing-days Instructians for House-Maids in great Houses YOur principal Office is to make clean the greatest part of the house and so that you suffer no room to lie foul that you look well to all the stuff and see that they be often brushed and the Beds frequently turned That you do not misplace any thing by carrying it out of one room into another for that is the way to have then lost or you soundly chid for their being not in their proper places That you be careful for and diligent to all Strangers and see that they lack nothing in their Chambers which your Mistress or Lady will allow and that your Close-stools and Chamber-pots be duly emptied and kept clean That you help the Laundry-maid in a morning on a Washing-day That in the Afternoon you be ready to help the House-keeper or the Waiting-woman in their Preserving and Distilling To Scullery-Maids in great Houses THere are several Rooms that you must keep sweet and clean as the Kitchen Pantry Wash-house c. That you wash and scowre all the Plates and Dishes which are used in the Kitchen also Kettles Pots Pans Chamber-pots with all other Iron Brass and Pewter materials that belong to the Chambers or Kitchen and lastly you must wash your own Linnen Thus Ladies I have endeavoured to shew your Servants their duties in their respective places and what qualifications they ought to have which may enable and fit them for your service I shall now return to the Compleatment of those Accomplishments which best become your noble and gentile extraction I have already declared how you ought to be educated from your Minority to better Maturity of years and from thence what your deportment ought to be to all persons in all places there remaineth only some instructions how
Themselves they tye To harmony Let 's kiss and call them back again 2. Now let us orderly convey Our Souls into each others Breast Where interchanged let them stay Slumbring in a melting rest Then with new fire Let them retire And still present Sweet fresh content Youthful as the early day 3. Then let us a tumult make Shuffling so our Souls that we Careless who did give or take May not know in whom they be Then let each smother And stifle the other Till we expire In gentle fire Scorning the forgetful Lake Addresses of Love and Service from Erotus to Aurelia Erot. MAdam invited or rather forced by the just commendations which Englands Metropolis and other famed places attribute to your merits I here prostrate my respects and service which I shall desire you to esteem obedient to your will until the time of my perseverance manifest them to be constant and faithful Aurel. Sir report is commonly a Lyar and now proves more favourable to me than truth you know I am flatter'd and you add thereunto by presenting feigned love and fervice to the honour of this imaginary merit Erot. Madam you seem ingrateful to over-kind and indulgent Nature in wronging that incomparable beauty she hath prodigally bestow'd upon you which is so Paramont it can produce no other effects but fervent desires and passionate endeavours to serve you Aurel. Sir your Rhetorick may work Miracles but it can never alter my belief Erot. Then Madam I see there nothing remains but my future obedience and affection which must condemn your misbelief and authorize this truth Aurel. Such expressions float commonly on the streams of this Ages affection which usually produce nothing but Artifice although they pretend to the greatest service Erot. I know it is ordinary for some to confirm Promises with Oaths when at that instant they ne're intended to perform them but that which will infuse a belief that I follow not the common custom of the times is and will be the sincerity of my love and constancy of my service Aurel. Sir your enterprise will not be worth your pains and should you obtain your desire I know not how you will bear with the loss of being cheated in your hopes Erot. However Madam my resolution is fixt and although you should make the end of it unfortunate or successless yet it shall be the glory of my courage that I fell from high attempts Aurel. Seeing you thus ground your hope on misfortune hope can no way harm you for if it deceive you it makes you not withstanding happy Erot. May I be so happy Aurel. I shall never advise a soul of your generosity to rest upon such a design the resolution being so mean that it must needs be followed with sorrow and repentance Erot. My encouragement will be the gaining of as much honour in the enterprize as difficulty in the worthy atchieving Aurel. If you made but half the proofs of these many proffers of service you would be famous throughout the whole Empire of Love Erot. Madam have patience to see the guidance of my love by the light of that fire your fair self hath kindled which when your Luminaries are by death extinct shall never be extinguished A merry Dialogue between an ingenious Gentlewoman and a Poetaster or Rimer Poet. MAdam I 'm come to tell you I have writ Your praise glory wrapt up in my wit Then pray accept and grace it with a smile Your humble servant I my self shall stile Gent. After she had read his Verses thus she speaks Now prithee tell me are these lines of your own composition Poet. They are indeed Madam Gent. Now beshrew me if I did not think so the conceits are as poor as thy habit and the whole matter like thy self hunger-starved prithee leave off riming and beg some other way in the ancient manner of such who haunt Moorfields on Sundays if thou hadst but a sore leg or arm with a Partner the structure of whose body is built on timber in plain English a wooden-leg thou wouldst thrive on 't Poet. Accept pray Madam what I here have writ Pay first your Poet and then shew your wit Gent. Then I see you are a Mercenary Scribler Come tell me truly how many have you presented with this Encomium with no other alteration than the name I dare lay my life an hundred your Verses are great Travellers and yet I dare engage my life they have never been as far as Parnassus but there is not a Gentlemans house in the whole Kingdom in which they have not been conversant and yet I wonder how they came to have such universal entertainment as for my own part I must confess plainly they are too lousie and beggarly to lodg underneath my roof they will infect my Foot-men Poet. If these do not like you Lady fair and bright Here 's more I do present unto your sight Gent. Did you make them your self Poet. Did I not what a question is that how do you think I should come by them unless I bought them Some I know can buy Verses cheaper than they can make them but I am no Sales-man in one respect though in another I may be said to be so Sales-men use to have Clothes in their shop which Taylors make and yet they own the work Gent. I marry Sir these savour of raptures and Poetical fancies Poet. Do you smell them Madam I hope they do not offend your Ladiships nose Gent. But hold Sir how comes this about here is one Verse is running a race with another and hath the start of him three feet at least Poet. I did it on purpose to see which would run fastest or in imitation of a Hare who is swifter of foot than a Dog and therefore is commonly before-hand with him Gent. I but Sir here is another hath ran too much hath prickt his foot and halts down-right Poet. Why look you there lyeth a conceit my invention is rare by way of imitation lame halting Verses are commendable or Magnum Jovis incrementum had never been writ herein lyeth the greatest art and herein I express no small courage making my enemies come home short by a leg and to tell you truly I am a sow'r Satyrist alias an Iambographer Gent. In the name of goodness what was that you mumbled I hope you are no Conjurer there 's a word with all my heart Poet. Why this it is to be ignorant or as we Latins say Ars nullum habet inimicum nisi ignorantem it is my pride and glory that I speak beyond the reach of Phlegmetick feminine capacity but I will condescend so low as to explain this significant word of my own composition Iambographer in the first place know it is partly Greek and partly I know not what but the signification in short is a keen and sharp Versifier whose lines prick worse than Spanish Needles or in short you may hang your self in a pair of them Gent. I thank you Sir