Selected quad for the lemma: fire_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	let_v	put_v	sugar_n	4,102	5	11.0449	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A96121	The way to save wealth shewing how a man may live plentifully for two-pence a day. Likewise how to make a hundred noble dishes of meat, without either flesh, fish, or fowl. To make bread of roots, herbs, and leafs of trees. To brew good cheap liquor, without malt or hops. To make shoes last long. To make coals last long. To save soap in washing. To save cloth in cutting out a shirt. To make coffee of horse-beans To feed cattel well, without hay, grass, or corn. To save candles. To know any one's mind by signs; if there be twenty in company, they cannot apprehend it. To order bees aright. To settle your estate with Christian prudence. To know Scripture-weights and measures. Of dreams. To cure wounds by sympathy. The way to live long. To make spring-potage. To cure all sorts of cattle for 12 d. charge. To improve land, order and cure all deseases in singing birds. To kill vermin. To brew pale ales. To make wines, and all sorts of liquor, and an easy way to fine, and order them. With divers other curious matter	Tryon, Thomas, 1634-1703.	1695 (1695)	Wing W1172; ESTC R204135	45,191	78

for the Stomach of easie digestion creates rare Blood and causes it to circulate freely 10. Milk made boiling hot and thickned with Eggs is a brave substantial Food of a friendly mild nature and operation 11. Bread and Butter or Bread and Cheese eat alone with wash'd Sallads with or without Salt Oyl or Vinegar makes a dainty Food of a cleansing quality and light of digestion the frequent eating of which sweetens and creates rare Blood and fine Spirits it prevents the generation of sour Humors and keeps the Body open And all Herbs thus eaten are to be prefer'd before those eat with Salt Oyl or Vinegar be the Food what it will especially for Women and all that are subject to generate muddy Diseases 12. Eggs broken and butter'd over the Fire is excellent Victuals being eat with store of Bread or Eggs roasted or boil'd in their Shells roasted being the best eaten with Bread Butter and Salt or Bread and Salt is very substantial 13. Eggs Sorrel and Parsly mixt and stirr'd together and fry'd in a Pan with Butter and a little Salt and when fry'd put on 'em some Butter and Vinegar 't is a most excellent Dish and affords great Nutriment but remember there must not be a great many Herbs for that will render it more heavy and dull 14. Parsly boll'd and cut small mixt with some Butter and Vinegar melted and poach'd Eggs makes a curious Dish gives great satisfaction to the Stomach supplying Nature with Nutriment in the highest degree and is pleasant to the Palate 15. Eggs beaten together and fry'd with Butter and when fry'd melt some Butter and Vinegar and put over 'em is a most curious and dainty Dish being much better than the usual way of frying Eggs they being lighter and more tender and easier of digestion 16. An Egg broke into a pint of Ale and brew'd well together and eaten with bread make a brave meal and hath a vigorous and quick Operation in the Stomach in the Winter warm it but in the Summer you may drink it cold 17. Poach'd Eggs eaten with a Dish of boil'd Spinage butter'd is a curious Food being eaten with plenty of bread affords agreeable Nutriment 18. Eggs mix'd with divers sorts of Fruits with Butter and Bread made into Pies is a kind and pleasant Food that a Man may eat now and then with great satisfaction to himself and no less to Nature provided it be not often 19. Raw Eggs broke into Water-gruel that is thin and brew'd well together with a little Salt in it and then eaten with Bread or Bread and Butter makes a most delicate Food and is very fit for all young People being of a warming quality and agreeable to the Stomach creates fine Blood and brisk Spirits for the often using this and other Spoon-meats do naturally sweeten all the Humors and prevents the generating of sowre Juices frees the passage from Windiness and griping pains 20. Artichokes boiled and eaten with Bread Butter and Salt are an excellent Food and create a substantial Nutriment a Man may make a fine meal of them 21. Take one or two Eggs beat them with a little Water and take a pint of good Ale or Beer sweeten it with Sugar then put it on the Fire making it boiling hot but not boil then brew them well together this is a comfortable Food or rather a rich Cordial which mightily replenishes Nature both with dry and moist Nutriment 22. Asparagus boiled and eaten with bread butter and salt is a most dainty Food and affords a clean Nutriment it is friendly to the Stomach loosens the belly powerfully purges by Urine and opens Obstructions 23. Rice and Water boiled and buttered is a friendly Dish and easie of digestion and affords a good Nutriment 24. Boiled Coleworts Collyflowers and Cabbage eaten with Bread Butter Vinegar and Salt the first of the three being the best for they purge by Urine loosen the Belly and are easie of digestion but remember that you boil them in plenty of Water over a quick Fire and not too much which must be observ'd in all the Preparations of Herbs and Grains 25. Rice and Milk is also a dainty Food affording a substantial Nutriment especially if you put Sugar in it 26. Green Beans boiled and eaten with Salt Butter and Bread is a most delicate Food Let all People subject to windy Diseases eat them sparingly 27. The young buds of Coleworts and Spinage boiled in plenty of Water with a quick brisk Fire and eaten only with Bread Butter and Salt is a fine delicate delightful Food affording a clean Nutriment 28. French Beans boiled in plenty of Water with a brisk Fire and eaten with Bread Butter and Salt makes a most curious and pleasant Food being of a cleansing and opening nature affording a good Nutriment gently opens the belly and purges by Urine 29. Endive young Parsly and Spinage boiled and eaten with Bread Butter and Salt is a curious friendly exhilerating Dish makes rare Blood and cleanseth the passages 30. Bread Butter and Sorrel makes a brisk Food easie and quick of digestion cleanseth the Stomach and creates a brisk Spirit 31. Spinage boiled with the tops of Balm and Mint season'd with Salt and Butter and eaten with Bread makes a curious Dish affords excellent Nutriment and is of a warming quality 32. Carrots boiled seasoned with Butter and Salt and eaten with Bread is a curious Dish very pleasant wholsome and easily digested 33. Smallage makes a Potage or Gruel of a cleansing quality being eaten twice a day is an effectual Remedy against all Consumptive Humors it cleanseth the Blood and opens Obstructions of the Liver and Spleen 34. Boiled Wheat buttered is a curious Dish affording a sweet friendly and most agreeable Nutriment being easie of digestion it creates fine thin blood 35. Green Pease boiled seasoned with Salt and Butter and eaten with Bread makes a most delicate Dish but if not sparingly eaten are windy Their Nutriment is not strong 36. Bread Butter and Radishes is very acceptable Food affording substantial Nutriment now and then a Man may make an indifferent meal thereof 37. Boiled Turnips seasoned with Salt and Butter and eaten with Bread makes a very good Dish of Food especially for all young People They are easie of digestion open and purifie the passages consequently may with safety be eaten plentifully 38. Sweet Charwell makes an excellent Potage being eat with Bread Butter and Salt is not only very agreeable but the frequent use thereof purities the Blood 't is a friend to the Lungs 39. Parsnips boiled in plenty of Water season'd with Salt Butter Vinegar and Mustard makes a curious hearty Dish and are agreeable to most Constitutions 40. Light Puddings made of Bread and eat with Butter and Sugar are very pleasant to the Palate and not ungrateful to the stomach if sparingly eaten 41. Watercresses made into Potage eaten with Bread Butter and Salt is not only a good Food but often eating thereof purifies the

least offensive to the Palate and less nauseous to the Stomach which is very often overcharg'd by putting Butter to ' em 77. To make an Omcelet stufft with Herbs Mince all kind of sweet Herbs and the Yolks of Eggs hard together season the whole with Salt You may also add some Mushrooms half boil'd and some Currans put these minc'd Ingredients on a Plate or Dish and cover 'em over with a flabby or limber Omcelet and strow Sugar and Cinamon upon it if you please 78. A Pippin Tart. Take eighty Pippins pare 'em and quarter 'em and then your Paste being raised lay in your Quarters as thick as you can then put to 'em a little whole Cinamon and Ginger and a few Cloves with a pound and half of Sugar and so bake ' em When you have closed your Tart sugar it at the top and so serve it 79. A Potatoe Pye Boil your Potatoes tender then peel 'em let 'em be cold season 'em with beaten Cinamon Nutmegs and a little Pepper let the pieces of your Potatoes be cut indifferent and fill up your Pye and then put the Marrow of 2 or 3 Bones to 'em and some Dates cut in half a little Mace some Barberries or Grapes or Lemons some Citron-Suckets then put in half a pound of Butter and close it and bake it moisten it with the Liquor you do a Chicken-pye with 80. An Artichoke Pye Take Artichokes and cut away the green Leafs from the bottom till the Bones look white then boil the bottoms as much as if they were to be eaten take out the Core and season the Bottoms being cut in four parts as you did the Potatoes put all things into that Pye and bake it and liquor it as the other 81. To make Hasty-pudding Take a pint of Cream and set it over the Fire with a blade of Mace when it boils put in a spoonful of Flower but not let it knob then take the Yolks of 3 Eggs and beat them with some Sugar so stir them and let them boil till you perceive the Butter round the edges of the Skillet pour it into the Dish set it over Coals and cover it you must keep it stirring in the Skillet 82. To make Gooseberry-fool without Milk Take a pint of Gooseberries scald them break them very small in some of the Water that scalded 'em then beat the Yolks of two or three Eggs with a spoonful of Rose-water stir in a good piece of Butter to melt then put in your Eggs. Sweeten it to your mind and put it over the Fire to thicken and dish it to eat hot or cold 83. To make a Papist Pudding Take a quart of Milk a quarter of a pound of Rice a little Spice half a pound of Currans mingle all well together butter your Dish so bake it 84. Panadoes Boil Water in a Skillet put to it grated Bread or Cakes good store of Currans Mace and whole Cinamon being almost boil'd and indifferent thick put in some Sack or Whitewine Sugar strained Yolks of Eggs otherways with Bread Water Currans and Mace being well boil'd put to it some Sugar Whitewine and Butter 85. Posset of Herbs Take a fair scowr'd Skillet put some Milk into it and some Rosemary the Rosemary being well boil'd in it take it out and have some Ale or Beer in a Pot put to it the Milk or Sugar or none Thus of Thyme Carduus Camomil Mint or Marigold flowers 86. Potatoes cleans'd and boil'd with a little Butter put to them and eat with Bread or without make a good meal 87. Colliflowers well boil'd and a little Salt put to 'em and dish'd up with Sippets round 'em and a little Butter and Water or Juice of Lemon or Orange makes a noble Dish 88. Gourds Pumpions Cucumbers or Muskmelons cut in pieces par'd cleans'd and put into boiling Water when it boils put in the Pumpion or other things which you think fit with some Salt being boil'd drain 'em well from the Water butter 'em and serve 'em on Sippets Otherwise bake them in an Oven and take out the Seed at the top fill them with Onions slie'd Apples Butter and Salt butter them and serve 'em with Sippets as before 89. To dress French Beans or Lupins First take away the tops of the Cods and the Strings then have a Pan or Skillet of fair Water boiling on the Fire when it boils put them in with some Salt and boil them up quick being boil'd serve 'em up with some Butter in a Dish with some Salt round it 90. To dress Garden Beans Being shell'd and cleans'd put 'em into boiling Liquor with some Salt boil 'em up quick and when so done drain away the Liquor and butter 'em put 'em in the Dish cross-wise and serve 'em up with Pepper and Salt on the brim of the Dish Thus also green Peas Haslers Broom-buds or any kind of Pulse 91. Cut the tops of Beans when they have codded boil and butter e'm and they make an excellent Dish eaten with Bread Of SALLADS 92. Take Sorrel Parsly and Spinage Lettice and some few Onions then add Salt Vinegar and Oil a good quantity If you cannot get Oil good Butter melted may serve as well for it is scarce discernable from Oil but let the Salt predominate Eat Bread only with the Sallad which is better than if you eat Bread and Meat or Bread and Butter or Cheese 93. Another Take Sorrel Lettice Pepper Grass Spinage Tops of Mints and Onions seasoned as before 94. Another Take Sorrel Lettice Cellery Spinage Onions and Endive seasoned as before 95. Another Sage Mint Penniroyal Balm and some Lettice and Sorrel eat them as before This is brave Sallad 96. Another Young green Buds of Coleworts with Onions is a good Sallad seasoned as before 97. Another Taragan Nettle-tops Penniroyal Mint Parsly Sorrel Lettice and leaves of Coleworts eat as before is an excellent Sallad if seasoned to the highest degree A SALLAD for Winter 98. Parsly old Onions Endive Cellery Lettice Sorrel and Colewort-plants seasoned with Salt Oil and Vinegar is an excellent warming and cherishing Sallad 99. Another Take Cellery Endive Spinage and Lettice and half a head of Garlick in it seasoned with Salt Vinegar and Oil this is a brave Sallad Sallads are good at all times but most proper from the end of January to the first of July Then again from September till December and indeed all Winter if the Weather be open In SPRING 100. Spinage Corn-sallad Nettle-tops and the buds of young Cabbage and others of like nature being boil'd is an excellent corrective to them that eat F●esh-meat they loosen the Belly and open Obstructions In April May and June eat Spinage Parsly Lettice Mint-tops Borage Scurvy Dandalion Cornfry and the like boil'd in plenty of Water over a brisk Fire add to them Butter melted and some Salt then eat with Bread or Bread and Flesh is good Food 101. Sallads to be had especially in Spring that costs nothing but the labour

one Hour or two then skin off the top of it and eat it with well-bak'd Bread neither toast your Bread nor warm your Milk except the Weather be cold and then you may take it blood-warm but then do not toast your Bread You may if you please eat Bisquet with your Milk but do not eat too great a quantity at once sometimes you may mix a little Water with the Milk and sweeteen it with good white Sugar You may eat this three times a day if you make it your sole Food Continue this six or eight months at least and you will find great benefit by it For Distempers that have been many years generating cannot be cured in a moment To prepare Milk with Wheat-flower an Excellent way Take a quart of new Milk after it has stood five or six Hours from the time it was milk'd put to it a third part of River or Spring-water set it on a clear Fire then take some Wheat-flower and temper it with either Water or Milk into a Batter and when the Milk is ready to boil put in your Thickning and stir it a while and when it is ready to boil again take it off then put as much Salt and Bread to it as you please then let it cool without stirring it and it will eat much sweeter Two spoonfuls of Flower is enough for a quart of Milk and Water make it about the thickness of ordinary Milk-po●age This keeps your Body in excellent temper neither binds nor loosens too much and it never tires nor clogs the Stomach Another way Take a quart of Milk and a Pint of Water add to it as much Oatmeal as you please to have it in thickness thin is best Set it on a clear Fire and when it begins to boil take it off and brew it in two Porringers eleven or twelve times then set it on the Fire again and when it begins to boil take it off and let it stand a little and the large Oatmeal will settle to the bottom then add Bread and Salt to it and eat it when it is blood-warm This is an excellent Food agrees well with weak Natures and affords firm Nourishment And if you add at any time to this a new laid Egg or two beaten with your thickning and put it in as aforesaid it will make a rich Dish If you would add Eggs to Milk-potage first put your Milk and Water into your Sauce-pan take a spoonful of ground Oatmeal and beat it up with your Egg or Eggs with either a little Milk or Water and when it is ready to boil stir it in as in flower'd Milk and then you need not brew it put a little Bread and Salt to all your Milk-meats but no Sugar be sure This is a substantial and friendly Food Observe That Milk is best the first half year after the Cow hath Calv'd but not so good after taking Bull or Conception Milk boil'd by it self is not so good as when mixt with Oatmeal Flower or Water as aforesaid being not of so cleansing a quality The best time to begin Milk-diet I think is about March or April Of BONICLABBER Boniclabber is made by letting your Milk stand till it sowres wh●ch will be in Twenty-four Hours if the Wea●…er be very hot It has a pleasant sowrish Taste and must be eaten only with Bread especially by Consumptive People It is excellent against Stoppage and it's e●sie of Concoction and digests all hard or sweet Food it cools and cleanseth the whole Body and quencheth Thrist to a wonder It is the best spoon-meat for Consumptive People that I know And tho' it may not be so agreeable to the Palate at first yet a little Custom will make it familiar and pleasant Of WATERGRUEL This is good for Consumptive People and is made as followeth Take a quart of Spring or River-water put to it two spoonfuls of Oatmeal then stir it well together set it on the Fire and when it is ready to boil take it off and brew it out of one thing into another then let it stand and the greatest Oatmeal will ●ink to the bottom Then pour it off and add Bread and Salt to it and Butter if you please then eat it when it has stood till it is blood-warm Observe That Milk boiled is nothing so good as either raw or scalded An excellent Gruel of various Ingredients Take 2 pints of Water and put half a quarter of a pound of Currans well wash'd let it stand on the Fire till ready to boil then move it to a less heat for 4 or 5 Minutes then take another Vessel with a quart of the like Water in it made to ● boiling then have your tempered spoonful of Oatmeal ready brew your Oatmeal and Water together very well then take your infused Currans out of the hot Water and put them into your brewed Gruel with some Butter Sugar and Salt throwing away the Water that your Currans were infused in then brew it as before the Currans Salt Butter and Bread all together If you have a mind to put Spice to it then put it into the Water you make your Gruel of when you set it on the Fire A Purging Gruel Take as much Water as you please make it boiling hot then put in these Herbs or any other you shall like best as Corn-sallad Spring-parsly Scurvy-grass Smallage Elder-buds take off your Water from the Fire cover it and let them infuse about half an Hour then take the Liquor from your Herbs and brew it with some tempered Oatmeal you may put in Salt if you please and drink a pint or quart two or three in a Morning and fast till Dinner this Gruel will give you a Stool and cleanse the Stomach from all superfluous matter makes good Blood opens the Passages by which the Humours will freely circulate this is good in Spring and all Seasons of the Year when you can get the Herbs To make all sorts of Herb-Gruel first of Elder-buds Take what quantity of Water you please make it boiling hot then have your Oatmeal tempered with cold Water and the Elder-buds and put them both into the boiling Water and keep it lading or stirring besure let it be 〈◊〉 it were on the boil but not boil up a little while take it from the Fire and let it stand three or four Minutes then take the Herbs out strain it and put into it a little Salt when cold you may drink a quart more or less as your Stomach serves this cleanseth and opens all Obstructions of the Breast and Passages and gives a gentle Stool it s very good for Fat People especially if they join Exercise with it Balm Gruel is made the same way as Elder bud-Gruel and is a notable Cleanser good both for Old and Young it expels Wind and Vapours is good for Fat Gouty or Dropsical People it cleanseth the Passages and cheers the Spirits drink it in March April and May. Scurvy-grass Gruel is a most excellent refiner

a quart of our thin Water-gruel either of the cold or hot The constant use of this is not only a prevention and cure but it moves most sorts of Obstructions of the Stomach begets Appetite generates good Blood causing it to circulate freely How to Purge by Herbs and Foods When you are minded to purge your self with both ease and safety and to preserve your Health then observe the following method viz. In the Morning drink a quart of our thin Water-gruel either the cold or hot eat a small piece of Bread with it at Dinner take Spinage Lettice Onions Parsly and Sage wash them and eat plentifully of them with your Food be it what it will at Night drink a like quantity of Gruel and eat some good Bread as you did in the Morning This you must do for four or five or six days together more or less as you see occasion The like method you are to observe if you would purge your self wi●… Carrots Turnips and Parsnips as you did wi●h H●…bs with this variation viz. drink your Gruel and ea● your Bread Mornings and Nights and at Dinner ●at only Carrots Parsnips or Turnips boiled only in good Water and eat them freely with no other thing but a little Salt and Bread during these several days You may purge your self to what degree you please Another way to Purge by Foods and Drinks Drink in the Morning at several times three pints or two quarts of thin Water-gruel at Dinner drink a pint or a quart at Night drink a quart more and eat some Bread This method will purge or at least will keep your Body open let your Food at Dinner be what it will the Body being kept open and cool doth prevent and cure various Diseases in hot costive Constitutions To make the best Herb Diet-drink Supposing your Herbs well gather'd and dry and kept in Bags take what Herb you think fit put it in a Linnen Bag and steep it 7 or 8 hours in Beer Ale or Wine or other Liquor and then take it out and it is done Let not your Wormwood be steep'd above three or four hours observe that one sort of Herb by it self is much better than Compounds To prevent the SCURVY Eat not Meat and Drinks too strong for Nature for Nature ought to be stronger than the Food Meat and Drink ought not to be eaten that are of a contrary Quality to the Constitution Have a care of eating to Fulness or to Excess Take care that your Victuals be in all respects properly prepared for some will but half do it others over-do it Advice to Flesh-eaters Let all sorts of Flesh and gross Food be boiled in plenty of Water and over a brisk Fire Forbear eating too much Flesh It is most unwholsom in July August September October Forbear eating too much Fish Remember you eat not before the former Food be digested Drink moderately let your ordinary Drink not be hard stale nor sour nor too new Let your Cloathing be moderate Let your Houses be airy your Beds hard clean and sweet use proper Exercise and Labour in open airy places take Walks often by River-sides or on Plains and Downs observe the Rules of Chastity avoid all compounded Foods avoid carking Cares Hates Revenge Envy Violence Oppression keep a good Conscience for that 's a continual Feast Hearken to the Voice of Wisdom and the Dictates of Reason and Nature and that will bring thee to endless Felicity Notable Things How to Cure all sorts of Wounds by Poultices only AN excellent Poultice which cures scalded Limbs Burns Biles Felons Tumors proceeding from Choler Phlegm or Melancholy It also cu●es all Contusions Inflammations or Bruises either with or without a Wound old Wounds Ulcers or running Sores Excellent also against the Gout and Inflammation of the Eyes admirable against sore Breasts and Bites of Dogs or any other hurt of what kind or nature soever Which is thus Take two pints of Water River Rain or Spring then take as much ground Oatmeal as will make it thick fit for a Poultice add to it two ounces of good Sugar a handful of Dandalion cut small then place it over the Fire in an open and convenient Vessel keep it stirring till it is boiling-hot and then it is made Another Take about a quart of Water then take as much Houshold-bread as will make it thick and three ounces of beaten Raisins of the Sun and one ounce of Sugar and about half a pint of new Ale stir all together and make them boiling-hot over a clear Fire and it 's done Another Take one quart of Water as much Bread as will make it thick five ounces of Raisins of the Sun and one ounce of Coriander-seeds beaten with a Glass of Ale made boiling-hot and then it is prepared Another Take one quart of Water and Bread to make it as thick as a Poultice of Sugar two ounces a Glass of Sack or for want of that other Wine make it boiling-hot Apply these Medicines to the part afflicted by spreading the Poultice pretty thick on a Linnen-Cloth that will cover the whole part somewhat warmer than Milk from the Cow But let it not be so hot as is usual for Extreams prove generally prejudicial Apply these Poultices every two hours at least in the day and three or four times in the night if the Wound be dangerous otherwise ten times in a day and a night will do When you take the Poultice off put that away and put a fresh one on every time and keep a constant Repetition for 4 5 6 7 8 10 or 11 days if occasion be but it will cure most Distempers in less time if you observe this method But besure wash your Sores 'twixt whiles with Water and Sugar and sometimes with Water fresh Butter beaten together which will keep it clean and pliant A Rare Poultice against the HEAD-ACH Take a quart of Rain or River-water an ounce of white Sugar as much Malt-flower new ground as will make it thick enough add to it half a pint of good Ale making it boiling-hot and stirring it all the time that it is made Spread this on a Linnen-Cloth pretty thick apply it Milk-warm every hour Continue the Application as long as occasion serves An excellent Poultice against SPRAINS of all sorts Take clean Water two quarts make it boil then put green Sage in as much as the Water will cover then boil it then let it stand off the Fire half an hour then strain the Water off and put to this Sage-Liquor as much Bread as will thicken it then take double-refin'd Sugar three ounces a quarter of a pint of Claret and Spirit of Wine Sugar or Malt five spoonfuls stir them well together making them boiling-hot besure stir it all the time Spread this on a Linnen-Cloth apply it blood-warm every two hours resting all the time A Poultice excellent to cure a sore BREAST Take a quart of River-water then cut some Sorrel small of Coriander-seed

Blood and prevents Fumes and Vapours from flying into the Head 42. Boil'd or roasted Potatoes eaten with Butter Salt and Vinegar makes a pleasant Dish are easie of concoction very grateful to the stomach now and then a meal may do well 43. Rice Puddings both plain and made with Fruit are for the most part a pleasant sort of Food easie of Digestion and may be freely eaten 44. Take Currans boil them in Water when almost done mix a little small Oatmeal with two spoonfuls of cold Water stir it in and let it boil a little when done season it with Salt and put some Sugar to it this eaten with Bread makes a good meal You may put in Butter as most Housewifes do but I must tell 'em that makes it heavy on the stomach and apt to send Fumes into the Head 45. Apple-Dumplins eaten with Butter or Butter and Sugar is the best of all Dumplins affording a friendly Nourishment and are easie of Digestion 46. Mint makes a noble exhilerating Potage frequent eating thereof not only prevents windy Humors in the Passages but mightily strengthens the retentive faculty of the stomach 47. Pears being full ripe make an excellent Pye and are a fine gentle friendly Food easie of concoction 48. Steep your Pease eighteen hours then boil them in a pot with some sweet Herbs and an Onion stuck with Cloves This is a pleasant wholsom Food 49. Take Sorrel Lettice Bete Purslain and a bundle of Herbs boil them together with Salt Butter and the crust of a Loaf soakt This is an excellent Potage 50. Potage of Colewort-sprouts is made thus boil them in Water Salt Pease-broth Butter Onion sliced and a little Pepper then soak your Bread garnish it with Sprouts and fill your Dish therewith 51. Potage of French-barley is made by putting your Barley being cleans'd from Dust in boiling Milk being boiled down put in it large Mace Cream Sugar and a little Salt boil it indifferent thick and it 's eatable 52. Bread Butter and Sage affords great Nourishment expels Wind and warms the stomach 53. Garlick-potage is chiefly good for corpulent People and such as are troubled with Coughs the Stone or Gravel 54. Take your Sallad-herbs such as you most like and put some Vinegar Mustard and Oyl well beaten together to your Herbs it is an excellent Sallad eaten with Bread only or with Flesh if you must needs eat Flesh 55. A piece of Bread and a few Raisins in the Sun make an excellent meal a pint of Ale or Beer being drank after it 56. Clary shred and Eggs beat well together and fry'd with Butter is an excellent Dish especially for ancient People 57. Take a Cabbage-leaf shred it very small put a little Vinegar Pepper and Oyl to it this is as pleasant as Cucumbers to Flesh-eaters 58. The young tops of Asparagus boil'd makes an excellent meal eaten with Bread and Butter 59. A Root that grows call'd Mercury if the tops which something resemble Asparagus be boil'd and eaten with Butter and Bread 't is an excellent Food being of a cleansing quality 60. Shadown or Holy-thistle boil'd with Butter and Vinegar put to it makes an excellent meal eaten with Bread 61. Pumpkin fry'd with Vinegar and Butter put to it makes a good meal eaten with Bread only 62. Whole Oatmeal boil'd in a Pot or Pipkin but first let the Water boil being boil'd tender put in Milk or Cream with Salt and fresh Butter eat it with Bread 63. Alixander and Oatmeal together pickt and washt when it boils put in your Herbs Oatmeal and Salt boil it on a soft Fire make it not too thick being almost enough put in some Butter Eat this with Bread and it makes an excellent meal 64. Pease put into boiling Milk or Cream with two or three sprigs of Mint being tender salt 'em and thicken 'em with a little Milk and Flower This makes an excellent Food 65. Green Corn taken as it grows or a little parch'd or dry'd against the Fire or steept or boil'd in Wine affords in hard Times a reasonable subsistence 66. Bread and Milk as it comes from the Cow or raw is very good sweetning the Blood 67. Eggs boil'd in the Shells or roasted eaten with Bread and Salt and sometimes Butter is nourishing Food 68. Eggs with Flower and Water made into a Pap on the Fire is a noble Food affording brave clean Nourishment 69. An Egg or two beaten and brew'd in a pint of raw Milk is a noble substantial Food if the weather be cold you may warm the Milk 70. There are several Foods made with Milk as Custards Cheese-cakes and Whitepots these nourish much but are not to be eaten too frequently 71. Boil'd Puddings made with Flower Milk Eggs Raisins and Currans being well butter'd 't is pleasant Food 72. Wheat boil'd and butter'd is a noble Dish with this alone a Man may make a better meal than with Princely Varieties and it affords good Nourishment 73. Smallage Sallary Leek or Onion Potages or Gruels nourish the body and purify the blood 74. To make an Apple or Pear-Tart Furnish your Tart-pan with a Coffin of Paste and lay a bed of Sugar into it filling it up with the mellow of Apples or Pears pared and shred small or cut in slices the seeds and cores being taken out mingle Pine-Apple-kernels therewith as also Currans and the peel of preserv'd Lemon if you please powder the whole with a little beaten Cinnamon put thereto some Sugar at discretion and a little fresh Butter about the bigness of a Walnut or thereabouts for an indifferent Tart Cover this Tart in the same manner as you do other Fruit-Tarts and put it into the Oven after you have varnish'd it and after it is baked you may scrape a little Loaf-sugar upon it and sprinkle some Rose-water on it and so keep it for use 75. To poach Eggs. You must put some Poached Eggs into a Dish a few or many add a little Salt to them and pouder them also with Sugar and sprinkle them with a little Rose-water or Verjuice or Lemon-juice or Orange juice unto which you may add a little beaten Cinamon or Cinamon-water which will give them a good relish 76. How to dress a Dish of Eggs without any Butter Beat as many Eggs as you please into a good large Silver-dish Whites and Yolks together after which set your said Dish over a Chasing-dish of hot Charcoal thoroughly lighted putting nothing to them but stir them continually with a Silver-spoon so that they may not be hard nor stick to the Dish and when they are Poached enough to your Fancy take them off from the said Chasing-dish and put to them a good quantity of Orange-juice and seasoning them well with Salt and if you please pouder them with good store of Sugar and Cinamon not forgetting to put grated Nutmeg into them as you are a straining of them and before your Orange-juice is poured upon 'em this kind of moistening or poaching of Eggs is

of the Blood begets a Stomach purges by Urine sometimes by Stool the excellency of this Herb would be too tedious to mention Smallage-Gruel cleanseth the Blood opens Obstructions gets a good Stomach and is good against Shortness of Breath Ground-Ivy or Ale-hoof-Gruel is a great Cleanser of the Bowels and Stomach wholsom for all People the sick and those that are well Sage-Gruel is excellent against most Distempers so is Gruel made of Penniroyal or Spinage An excellent Food for all sorts of People but more especially for Children and sick People Take a quart of Water two spoonfuls of Wheat-flower and two or three Eggs beat the Flower and Eggs together with a little Water and when the Water begins to boil stir in your thickning and keep it stirring till it is ready to boil then take it off and put Bread and Salt to it when it has stood till it is blood-warm eat it You may put some Butter to it or an Egg if you like it best This is an incomparable Food for all sorts of People it breeds good Blood opens the Passages sweetens the Blood prevents windy Distempers and griping Pains it is next to Breast-milk for Children and it is excellent for Consumptive People if they keep to it four or five Months or more and eat nothing else and drinking three or four Glasses of good Ale let them use gentle Exercise and moderate Cloathing and good sweet hard Beds This and all other Spoon-meats made thin are best Of FLUMERY It is thus made Take three spoonfuls of Oatmeal more or less and put to it a convenient quantity of Water then let it stand till it begins to be sowerish then take this Water and Oatmeal and put it into a Vessel stirring it and making it boiling hot with a quick Fire and when it does begin to rise brew it to and fro with your Ladle to keep it from boiling this do about four or five Minutes then take it off the Fire and it 's prepared Some eat it with Ale others with Cream Milk and the like but I think it most beneficial to be eaten with Bread only It removes Obstructions strengthens the Stomach cools the Body openeth the Passages and is excellent good for Breakfast in all hot Climates This is good more especially for weak-stomach'd People and those whose Breast and Passages are obstructed by tough phlegmy Matter Of BREAD The best sort for sick People is that which is made of Wheat flower but not too fine dressed for then it will be dry and husky and your leaven'd Bread is much better than that made with Yest you may make it after this manner Take what Flower you please make a hole in the middle of it break then your Leven in take as much blood-warm Water as will wet about half your Flower mix the Flower and Leven well together cover it with the remaining Flower close this do in the Evening and by Morning the whole will be levened Then add as much blood-warm Water as is sufficient and knead it up very stiff and firm the more pains you take the better When you have so done let it lie warm by some Fire near two Hours till the Oven is ready then bake it but let not the Oven-mouth be close stopp'd that the Air may have more or less Egress or Regress But the best way is to make it into thin Cakes and bake th●… on a Stone with a wood-Wood-fire under Of Rye Barley Oats c. you may make Cakes after the same manner put no Salt into your Bread Of BUTTER Butter affords good Nourishment the best that is for the Stomach is made from May to August it 's very wholsom if eaten moderately with Bread or with Herbs Roots or the like Take good Butter and melt it thick and put it to your H●rbs as you do Oil and it eats as well and pleasant and can scarce be distinguish'd from Oil This I believe a great many may have cause to thank me for All Butter ought to be well seasoned with Salt Of CHEESE Cheese affords good Nourishment for healthy working People if eaten with good store of Bread and a Cup of good Drink be not wanting It is altogether as nourishing as Flesh it is clean and of a stronger firmer Substance and digests a Cup of Drink better And he that lives on Bread and Cheese intermix'd now and then with Flower'd-milk Water-gruel Milk-potage and raw Sallads seasoned with Vinegar Salt and Oil and drinks a Cup of good sound Ale or Beer not over strong shall exceed in Health and Strength him that lives on Bread and Flesh and drinks the same Liquor Of EGGS and their best way of Dressing They are an excellent Food friendly and innocent in Operation Dress them as followeth Let your Eggs be boiled soft then break the Shell and put them into a Dish and let them stand till they are Blood warm then with Bread and Salt only eat them A strong Stomach may eat them with Bread and Butter spread upon it not melted Or you may boil them hard then peel off the Shell and eat them with Salt Bread and Vinegar Poaching is a very good way Take an Egg a spoonful of Wheat-flower and beat it well together then put it into a pint of Water boiling hot stir it together then take it off and eat it with a little Bread Salt and Butter and it will make an excellent meal Eggs in a Morning supp'd off raw and Bread eaten after them is very wholsom Of PYES Pear and Apple-pyes are wholsom and healthy Food if the Fruit be t●orough ripe and made as they ought to be Th● b●st way is thus Take good W●eat-flower make it into a Paste with a little Leven or Yeast with Milk and Water or a bloo●-warm Water only then put in yo●… Apples or Pears and if you please add some Carr●way or Fennel-seeds In baking let the Oven stand almost open that some Air may come in When baked draw them and cut holes in the top that the sulphurous Atoms and the fiery Vapours may pass away eat them not hot for they are much better cold Apples raw and ripe eaten with Bread sometimes are wholsom and so are Peaches Plumbs Gooseberries Currans Apricocks and the like very good Food eaten with Bread sometimes And observe by the way that hot Bread ought not to be eaten for it is very injurious to the Health and your Bread ought to stand two days before you eat it Of OIL It is of a brave nourishing clean Nature and friendly to most Constitutions It is very proper to be eaten with Herbs and Fruit. Bread and Oil makes a delicate Breakfast or Supper for it cleanseth the Passages breeds good Blood and is easie of Concoction With Fish it is very good more especially with Salt-fish for it allays the fierce keen property of the Salt and sweetens the lean Body of the Fish for these purposes it is better than Butter Observe That toasted Bread is not