it to the height of Manus Christi then mixe them together and pour it on a wet Pie-plate then cut it in Wedges before it be through cold gild it and so you may box it and keep it all the year It is a fine sort of banquetting stuff and newly used Your Manus Christi must boil a good while and be kept with good stirring 6. To preserve green Pippins Take Pippins pare them very thin while they are greene then take ten smal green Pippins worse then the other pare them and boil them in a pottle of water till they be all to pieces then strain it from the cores then take two pound of sugar and put it into the same liquor so strained and set it on the fire and so soon as it boileth put in the Pippins you purpose to preserve so let them boâ—le leisurely till they be enough and when they are preserved they wil be green In like sort you may preserve Quinces Plums Peaches or Apricocks if you take them green 7 To preserve Oranges and Lemmons Take your Oranges or Lemmons lay them in water three daies and three nights to take away their bitternesse then boil them in fair water til they be tender make as much Syrup for them as will make them swimme about the Panne let them not boil too long therein for it will make the skinnes tough then let them lie all night in the syrup to make them take the syrup in the morning boile your syrup to his thicknesse and put them in Gallipots or Glasses to keep all the yeare And this is the best way to preserve Oranges Lemmons or Citrons 8 To preserve Peaches Heat water scalding hot first then scald your Peaches till you may pull off the skin which done boil your Rosewater and Sugar till it be somewhat think then put in your Peaches one by one stowing the Sugar on them and as the fire melteth cast on more four or five times letting them boyl with a soft fire till hey be tender keeping them covered as long as they seethe then take them out and put them up for use 9 To preserve Medlers Take the faiâ—est Medlers you can get but let them not be too ripe then set on faire water on the fire and when it boyleth put in your Medlers and let then boil till they be somwhat soft then while they are hot pill them cut off their crowns and take out their stones take then to every pound of Medlers three quarters of a pound of Sugar and a quarter of a pint of Rosewater seeth your syrup scumming it clean then put in your Medlers one by one the stalks downward when your syrup is somewhat cool then set them on the fire again let them boile softly till the syrup be enough then put in a few Cloves and a little Cinamon and so putting them up in pots reserve them for your use 10 The best way to preserve Goosberies Gather them with their stalks on cut off their heads and stone them then put them in scalding water and let them stand therein covered a quarter of an hour Then take their weight in Sugar finely beaten and laying first a layer of Sugar then one of your Goosberries in your preserving Skillet or Pan till all be in putting in for every pound of Goosberries six spoonesuls of fair water set them on the Embers till the Sugar be melted then boil them up as fast as you can till the syrup be thick enough and cold and then put them up This way serveth also for Raspices and for Mulberies 11 To preserve Damsins Take the Damsins before they be full ripe but new gathered off the tree allow to every pound of them a pound of Sugar put a little Rosewater to them and set them in the bottome of your Pan one by one boile them with a soft fire and as they seeth strow your Sugar upon them and let them boil till the syrup be thick enough then while the syrup is yet warm take the Plums out and put them in a Gallipot Syrup and all 12 How to preserve Cherries Take the Cherries when they be new gathered off the tree being full ripe put them to the bottome of your preserving pan weighing to every pound of Cherries one pound of Sugar then throw some of the Sugar upon the Cherries and set them on a very quick fire and as they boil throw on the rest of the Sugar till the Syrup be thick enough then take them out and put them in a Gallipot while they are warme You may if you will put two or three spoonfuls of Rose-water to them 13 To preserve Artichokes Heat water scalding hot first then put in your Artichokes and scald them and take away all the bottoms and leaves about them then take Rosewater and Sugar and boil them alone a little while and then put the Artichokes therein and let them boil on a soft fire til they be tender enough let them be covered all the time they boile then take them out and put them up for your use 14 To preserve Roses or any other flowers Take one pound of Roses three pound of sugar one pint of Rosewater or more make your syrup first and let it stand til it be cold then take your Rose-leaves having first clipt off all the white put them into the cold syrup then cover them and set them on so soft a fire that they may but simper for two or three hours then while they are hot put them out into pots or glasses for your use 15 The best way to preserve Apricocks Take the weight of your Apricocks what quantity soever you mind to use in sugar finely beaten pare and stone your Apricocks and lay them in the Sugar in your preserving pan all night and in the morning set them upon the Embers till he 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 syrup two daies and then boile them softly till they be tender and wel coloured and after that when they are cold put them up in glasses or pots which you please 16. To preserve Bullasses as green as grass Take your Bullasses as new gathered as you can wipe them with a cloth and prick them with a knife and quaddle them in two waters close covered then take a pound of clarified Sugar and a pint of Apple water boile them well together keeping them wel scummed unto a syrup and when your Bullasses are wel dript from the water put them into the syrup and warm them three or four times at the least at the last warming take them up and set them a dropping from the syrup and boil the syrup a little by it selfe till it come to a Jellie and then betweene hot and cold put them up to keep for all the year 17 To preserve green Walnuts Take Walnuts and boil them til the water do taste bitter then take them off and put
them in cold water and pill off the bark and weigh as much sugar as they weigh and a little more water then will wet the sugar set them on a fire and when they boil up take them off and let them stand two dayes and boil them again once more 18 To preserve Pomecitrons Of your Pomecitrons take one pound and a half and cut them some in halves some in quarters and take the meat out of them and boil them tender in fair water then take two pound of clarified sugar and make syrup for them and let them boil in syrup a quarter of an hour very gently then take them up and let your syrup boil till it be thick and then put it into your Pomecitrons and you may keep them all the yeer If you please you may pare some of them for some delight to have them in the skin and some pared 19 To preserve Eringo roots Take Eringo roots fair and not knotty one pound and wash them clean and when they be washed set them on the fire and boil them very tender pil off their outermost skin but see you break them not as you pare them put them into cold water and let them all remain there till all be finished and then 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 syrup and then put in your roots but look that they boil very gently together with as little steering as may be lest they break until they be enough and when they be cold put them up and keep them 20 To preserve Raspices Take of your fairest and wel-coloured Raspices and pick off their stalks very clean then wash them but in any wise bruise them not then weigh them and to every pound of Raspices you must take six ounces of hard sugar and six ounces of sugar-candy and clarifie it with half a pint of fair water and four ounces of juice of Raspices being clarified boil it to a weak syrup and then put in your Raspices stirring them up and down and so let them boil til they be enough which to know you must take some of the syrup with one Raspice and let it cool and if it will scarce run out it is enough and being cold you may put them up and keep them all the yeer 21 To preserve Enula Campana roots Take of your Enula Campana roots and wash them 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 lie in water thirtie daies shifting them twice every day to take away the bitterness weigh them and to every pound of roots take twelve ounces of clarified sugar first boiling the roots as tender as a chicken and then put them into the clarified sugar and let them boil upon a gentle fire until they be enough and let them stand off the fire a good while and betwixt hot and cold put them up for your use 22 To Conserve Cowslips Gather your flowers in the midst of the day when all dew is off them cut off all the white leaving none but the yellow blossomes of them so picked and cut before they wither weigh out ten ounces taking to every ten ounces of them or greater proportions if you please eight ounces of the best refined sugar in fine powder put the sugar into a pan and candy it with as little water as you can then taking it off the fire put in your flowers by little and little never ceasing to stir them til they be dry and enough then put them into Glasses or Gally-pots and keep them dry for your use These are rather candied then conserved Cowslips 23 A Conserve of Roses Take red Rose buds clip all the white bruised and withered from them then weigh them out and taking to every pound of Roses three pound of sugar stamp the Roses by themselves very small putting a little juice of Lemmons or Rosewater to them as they wax drie when you see the Roses small enough put the sugar to them and beat them together til they be wel mingled then put it up in Gallipots or Glasses In like sort are the Conserves of flowers of Violets Cowslips Marrigolds Sage and Scabious made 24 The use of Conserve of Violets and Cowslips That of Cowslips doth marvellously strengthen the brain preserves against madnesse against the decay of memorie stoppeth Head-ach and most infirmities thereof For Violets it hath the same use that the sirup hath Vide among Syrups 25 The use of Conserve of Marigolds Conserve of Marigolds taken fasting in the morning is good for melancholy cureth the trembling and shaking of the heart is good to be used against the plague and corruption of the air 26 Of Sage flowers It preserveth against meloncholy doth dry and comfort the Stomack cureth an old cough and openeth the stopping of the Liver 27 Scabious flowers These cleanse the brest and lungs take away old Coughs Impostumes of the brest and all inward parts Probatum 28 Conserve of Barberries Take your Barberries pick them clean in fair branches and wash them clean and dry them on a cloth then take some other Barberries and boil them in claret wine til they be very soft then straine them and rub them so wel through the strainer that you may know the substance of them and boil up this matter thus strained out til it be very sweet and somewhat thick then setting it by til it be cold and then put your branches of Barberies into Gallipots or glasses and fill it up with the cold syrup and so shall you have both syrup and also Barberies to use at your pleasure 29 The Cordial Conserve Take the Flowers of Rosemarry Buglosse and Borage well picked the flowers of Clove Gilliflowers Pauncies Violets Cowslips Red Roses Damaske Roses and Marigolds clipt from their white of each two ounces put to every of them three ounces of Sugar very finely beaten and searced and stamp them all together to a Conserve and keep it in a Gallipot When you would use it take the quantity of a small Walnut every morning fasting 30 To make Muscadine Comfits Take four ounces of double refined sugar finely beaten and searced put thereto two grains of Musk a penniweight of Orris root in powder beat it to perfect fine paste then roll it as thin as paper and cut it like to Diamonds with your knife as with a fine jagged Rowell cutter so drie them in your Stove and keepe them 31 To make black Clove Comfits Take two ounces of Cloves dried in a dish in the Oven beat them to very fine powder then take four ounces of sugar finely beaten and searced adde to that two or three Date stones burned and made into fine powder which bringeth your paste to the blacknesse mix with all these Gumme Dragon steeped in Rosewater beat it up into a comfit paste rol it in
long smal rols and with a knife cross cut them at one end like a Clove blossom so stove them and serve them This is an excellent comfit it wil taste like a Glove and eat pleasantly 32 To Candy all kind of flowers as they grow with their stalkes on Take the Flowers cut the stalkes somewhat short then take one pound of the whitest and hardest sugar you can get put to it eight spoonfuls of Rosewater and boil it til it wil rol between your finger and your thumb then take it from the fire 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 bottome of a sieve then turn a joyned stool with the feet upward set the sieve on the feet thereof cover it with a faire linnen cloth and fet a chafindish of coals in the middest of the stool underneath the sieve and the heat thereof wil run up to the sieve and dry your Candy presently then box them up and they wil keepe all the yeare and looke very pleasantly 33 To make the Rock Candies upon all Spices Flowers and Roots Take two pound of Barbary sugar clarifie it with a pint of water and the whites of two egges then boil it in a posnet to the height of Manus Christi then put it into an earthen Pipkin and therewith the things you wil Candy as Cinnamon Ginger Nutmegs Rose buds Matigolds Eringo rootes c. Cover it and stop it close with clay or paste then put it in a Still with a leisurely fire under it for the space of three daies and three nights then open the pot and if the Candy begin to coine keep it urst pped for the space of three or four daies more and then leaving the syrup take out the Candy lay it on a Wier grate and put it in an Oven after the bread is drawn there let it remain one night and your Candy wil be dry This is the best way for rock candy making so smal a quantity 34 The Candy Sucket for green Ginger Lettice flowers c. Whatsoever you have preserv'd either herbs fruits or flowers take them out of the syrup and wash them in warm water and dry them wel then boil sugar to the height of candy for flowers and draw them thorow it then lay them on the bottom of a sieve dry them before the fire and when they are enough box them for your use This is that the Comfit-makers use and call Sucket Candy 35 To Candy Ginger Take very fair and large Ginger and pare it and then lay it in water a day and a night then take your double refined sugar and boil it to the height of sugar again then when your sugar beginneth to be cold take your Ginger and stir it well about till your sugar is hard to the pan then take it out race by race and lay it by the fire four hours then take a pot and warm it and put the Ginger in it then tie it very close and every second morning stir it about roundly and it wil be rock-candied in a very short space 36 To candy Eringo roots Take of your Eringo roots ready to be preserved and weigh them and to every pound of your roots you must take of the purest sugar you can get two pound and clarifie it with the whites of Egges exceeding wel that it may be as cleer as Chrystal for then it will be very commendable it being clarified you must boil it to the height of Manus Christi and then dip in your roots two or three at once til they be all candied and so put them in a stove and keep them all the year 37 To make Quince Cakes Prepare your Quinces and take the just weight of them in sugar beaten finely and searcing half of it then of the rest make a syrup using the ordinary proportion of a pint of water to a pound of sugar Let your Quinces be wel beaten and when the syrup is Candy height put in your Quinces and boil it to a paste keeping it with continual stirring then work it up with the beaten sugar which you reserved and these Cakes will taste wel of the Quinces 38 Cleer Cakes of Quinces or Apricocks Take of the best sugar finely beaten and searced one pound to a pound of Quinces or Apricocks set your sugar upon a chafingdish of coals and dry it about halfe an hour then cooling it stir into it a little Muske and Ambergreece finely beaten and powdered then pare your Quinces c. and boil them in fair water whole til they be tender and not covering them for so they will be white Then take them and scrape off all the Quince to the core into a silver dish and boil it therein til it grow drie which you shal perceive by the rising of it up when it is thus wel dried take it off let it cool and strow on the Sugar setting some other to strow it til it be all thorowly wrought in then lay it out on Glasses Plates or Prints of Flowers or Letters an inch thick or lesse as you please 39 To dry Apricocks Take them when they are ripe stone them and pare off their rinds very thin then take half as much sugar as they weigh finely beaten and lay them with that sugar into a silver or earthen dish laying first a lay of sugar then of the Fruit and let them stand so all night and in the morning the sugar will be all melted then put them into a skillet and boil them apace scumming them wel and as soon as they grow tender take them from the fire and let them stand two dayes in the sirup then take them out and lay them on a fine plate and so dry them in a stove 40 The best way to dry Plums Take you Plums when they are full grown with the stalks on them but yet 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 sirup three daies to plump them Then take them out wash the sirup from them in warm water and wipe them with a fine linnen cloth very dry and lay them on plates and set them to dry in a Stove for if you drie them in an Oven they wil be tough 41 To dry Pippins Take half a pound of powder sugar boil it to a sirup in a pint of fair water and clarifie it with the white of an eg then strain it thorow a linnen cloth and set it on the fire again in another clean skillet while this is doing pare eight pippins cut them in halves and core them putting in every
half into the sirup as you pare them and so let them boile stil scumming them til the sirup be almost all wasted away within three or four spoonfuls then take out the Pippins lay them on plates and dry them in a stove 42 A way to drie Cherries Take three quarters of a pound of sugar and a pound of good Cherries their stalks and stones taken from them then put a spoonful of clean water in the skillet and so laie one laie of Cherries and another of sugar til your quantitie be out then set them on the fire and boil them as fast as conveniently you can now and then shaking them about in the skillet for fear of burning and when you think they are enough and clear then take them off the fire and let them stand till they be half cold then take them out as clear from the sirup as you can and lay them one by one upon sheets of Glasse setting them either abroad in the Sun or in a window where the Sun may continually be upon them If they drie not so fast as you would have them then in the turning scrape some loaf sugar finely upon them but add no greater heat then the Sun wil afford which wil be sufficient if they be wel tended and let not dew fall on them by any means but in the evenings set them into some warm cupboard 43 How to keep Apples Pears Quinces Wardens c. all the yeer dry Pare them take out the coars and slice them in thin slices laying them to dry in the Sun in some stone or metalline dishes or upon an high frame covered with course canvas now then turning them and so they wil keep all the yeer 44 How to dry Fruits in the Sun If it be smal fruit you must dry them whole by laying them abroad in the hot Sun in stone or pewter dishes on iron or brass pans turning them as need requires 45 To make Quidony of Cherries Take your Cherries while they are red at the stone put out the stones and boil them til they be broken then strain then thorow a very clean strainer and take the matter strained forth boil it again and giving it in the boiling as much sugar as is sufficient when you think it thick enough put it into your boxes 46 To make printed Quidony of Quinces Take two pound of Quinces pared coated and cut in small pieces put them into a clean posnet with a quart of fair water and when they are boiled tender put into them one pound of sugar clarified with half a pint of fair water let them boil till all the Fruit fall to the bottome of the Posnet then let the liquid substance run through a fair linnen cloth into a clean Bason then put it into a Posnet and boil it til it come to a Jellie then print it in your moulds and turn it into your boxes you shall know when it is ready to print by rowling on the back of a Spoon 47 To make Quidony of Pippins Take two pound of Pippins pare core and quarter them and put them into a quart of fair water boil them til they begin to break then put in a pound of Brasil sugar clarified with half a pint of water and the white of an egge boil them then til the fruit fal to the bottome then take it up draw all the liquid substance from it as in your Quinces and boil it in a posnet til it come into a Jellie trie it on the back of a spoon and when it is ready to print put it into your Moulds and when it is cold turn it off upon wet Trenchers and put it into boxes 48 To make Quidony of Raspices Take a quart of red Raspices put them into a wodden dish with three spoonfuls of fair water bruise them all to pieces with a spoon or a rolling pin then strain them through a cloth into a fair dish season it with half a pound of Sugar finely beaten boile it on a Chafindish of coals stirring it till it come to a Jellie your trial is on the back of a spoon as in all other Jellies and when it is ready for the print print it and it will be a very orient colour you must not put too much water to the Raspices for they wil not abide too much boiling for losing their colour 49 Colours for fruitage Saffron is the best yellow Sap green the best green Indian Lake the best red All your colours must be tempered with Gumme water made of Rasewater 50 To make all kind of turned works in fruitage hollow Take the strongest bodied sugar you can get boil it to the height of Manus Christi then take your stone or rather Pewter Moulds being made in three pieces tie the two great pieces together with Inkle then powre in your sugar being highly boyled turn it round about your head apace and so your fruitage wil be hollow whether it be Orange Lemmon or whatsoever your Mould doth cast after they be cast you must colour them after their natural colours 51 To make Dia Citonicum as it is called but rightly Dia Cydonium Take four or five very fair Quinces pare them quarter them core them and boil them in a Pipkin with a pint of fair water when they are tender put to them halfe a pint of red wine vinegar and one pound of sugar let them boil an hour after it and then let the sirrup and all run thorow a strainer into a fair posnet and let it there boil til it come to a Jellie as thick as Quidony then put it up into a glasse or gallipot This is a most special Cordial and comfortable matter for a sick body 52 To cast all Kind of Sugar-works into moulds Take one pound of Barbarie sugar clarifie it with the white of an egge boil it til it rol between your finger and your thumb then cast it into your standing moulds being watered two houres before in cold water take it out and gild them to garnish a Marchpane with them at your pleasure 53 The names and use of your Sugars Refined sugar hard and white is best for paste of Genua and to cast all kind of sugar works Barbary sugar is best to preserve withal Brasile sugar white and dry is best to make Quidony 54 The names and prices of Gummes for Sugar work Gumme dragon the ounce iiii d Red Rosset the ounce i. d Sap green the ounce ii d Indian Lake ii d. weight iii. d Fine gold the booke xvi d Party gold the booke vi d Buy your Gold at the Gold-beaters your Gummes and your colours at the Talbut in Newgate Market 52 To make Jumbols Of almonds being beaten to paste take half a pound with a short cake being grated and two egges two ounces of carroway seeds being beaten and the juce of a Lemmon and being brought into a paste roule it into round strings then cast it into knots and so bake it in an oven and
when they are baked ice them with Rosewater and sugar and the white of an egge being beaten together then take a feather and gild them then put them again into the oven and let them stand in a little while and they wil be iced clean over with a white ice and so box them up and you may keep them all the year 56 To make Paste of Carrots Take Carrot roots boil them take out of the pith one pound paring off all the outside beat the pith in a Morter with half a pint of Rosewater then take one pound of Sugar finely beaten and the yolks of sixteen egges beat them with the Carrots altogether then put it in a dish and dry it and being thus made into paste put it to what use or in what fashion you like best 57 To make the Macaroones Blanch a pound of the best Almonds and put them in fair cold water as you blanch them then drie them out of the water in a clean cloth and beat them in a morter then take a sawcer full of Rose water wherein of music and Ambergreece half a grain of each is dissolved and therewith stil sprinkle the Almonds as you beat them and when they are almost beaten enough put in by degrees a pound of fine sugar very smal beaten and searced all but two or three spoonfuls when they are beaten enough put them into a dish and take the whites of three Egges very wel beaten and the froth taken off put the clear thereof to the Almonds with a spoonful of fine flower and the two or three spoonfuls of sugar you left and the rest of the Rosewater with the musk and Ambergreece dissolved in it mixe all these very well together in the dish and lay them upon March-pane Paper the bignesse and fashion of an eg laying them rough and high Then put some other Papers under your water Paper for feare of burning and bake them in a oven hot enough to bake a light oven Pudding having a care that they scald not 58 To make Paste of Almonds Take one pound of smal Almonds blanch them out of hot water into cold then drie them with a cloth and beat them in a stone morter til they come to paste putting now and then a spoonful of Rosewater to them to keep them from oiling when they are beaten to fine Paste take half a pound of sugar finely beaten and searced put it to your Paste and beat it till it will twist between your fingers and thumbe finely without knots for then it is enough then make thereof pies Birds Fruits Flowers or any pretty things printed with Moulds and so gild them and put them into your Stove and use them at your pleasure 59 To make a March-pane Take two pound of small Almonds blanch them and beat them as you do for your Paste of Almonds then drive it into a sheet of Paste and spread it on a bottome of Wafers according to the proportion or bignesse you please then set an edge round about it as you doe about a Tart and pinch it if you will then bake it in a pan or Oven when it is enough take it forth and ice it with an ice made of Rose water and Sugar as thick as Barter spread it on with a Brush of Bristles or with feathers and put it in the Oven again and when you see the Jee rise white and dry take it forth and stick long Comfits in it and set up a stadderd in the middest of it so gild it and serve it 60 To make past of Violets or any kind of Flowers Take your flowers picke them and stamp them in an Alabaster Morter then steep them two hours in a Sawcer of Rose water after straine it and steep a little Gumme Dragon in the same water then beat it to paste print it in your moulds and it wil be of the very colour and taste of the Flowers then gild them and so you may have every flower in his own colour ond taste better for the mouth then any printed colour 61 To make the white Paste royal Take half a pound of white Barbary sugar finely beaten and searced put it into an Alabaster morter and therewith a little Gumme Dragon steeped in Rose water beat it by little and little til it come to a Paste when you have beaten it unto a perfect fine paste print it with your moulds and gild it and dry it in your stove set them on white papers and dry them on a hand-peel before the fire and when they be through dry box them and keep them for your pleasure 62 To make a red Paste royal Take half a pound of Barbary sugar finely beaten and searced put it into a stone mortar with a quarter of an ounce of Gumme Dragon steeped in rose water then strowing a little powder de Rosita on it beat it to a perfect paste then print it gild it stove it or otherwise dry it and keep it at your pleasure 63 To make the Paste royal in Spices Take four ounces of double refined sugar beaten and searced put thereto one ounce of searced Cinnamon beat it in a stone mortar to paste then print it with your moulds and turn some upon sticks to make them shew like Gummes they be called in Confectionary Cinnamon sticks or Cinalonians then gild them and put them into your stove but draw not out the sticks till they be dry for else they wil shrinke 64 To make Paste of Pippins Take twenty fair smooth skind Pippins pare them and cut them into quarters and core them then boile them in a quart of fair water til they be tender then powring the liquor from them strain them and dry them on a Chafingdish full of coals and put as much sugar to them as they weigh then boil them to the height of Manus Christi and fashion some like plummes some like leaves so stove them when they are stoved one night you may put two halves of the plummes to ether and put a stone between them and prick a stalk in the end so may you make some like plummes with stones and stalkes some with leaves I suppose it should be like leaves for the Pippin is the best fruit to counterfeit any plumme 65 To make Paste of Genua Take of Quinces two pound and two pound of reaches bake them in a pot in the Oven then pulp them thorow a hair sieve dry them on a Chasingdish of coals then take two pound of sugar boil it to the height of Manus Christi and put it to your dried pulpe make it to the fashion of great water leaves put them into an Oven after the bread is drawn let it stand all night in the morning warm the Oven again and turn your Paste and put it in again after that for the space of three or four daies set a chafingdish with coals into the oven to it and when it is thorow drie box it and keep it all the year 66. To
be somewhat cold then take your leaf-gold and mingle with it then cast it according to art that is in round gobbers and so keep them 76 The Syrup of Violets Take fair water boil it scumme it and to every ounce of it so boiled and scummed take fix ounces of the blue of Violets onely shift them as before nine times and the last time take nine ounces of Violes let them stand between times of shifting twelve hours keeping the liquor still on hot embers that it may be milk warme and no warmer after the first shifting you must stampe and strain your last nine ounces of Violets and put in only the juyce of them then take to every pint of this liquor thus prepared one pound of sugar finely beaten boil it and keep it with stirring till the sugar be all melted which if you can let be done before it boil and then boil it up with a quick fire This doth cool and open in a burning Ague being dissolved in Almond milke and taken especially it is good for any inflammation in children the conserves are of the same effect 77 Syrup of Century Take Flowers and green leaves of Century and boil them in a good quantity of faire water being first boiled and well scummed before the Century come in when you think it is boiled enough set it upon hot Embers for twelve houres shifting it again and again till you think it be strong enough of the Century then take to every pint of the liquor thus boiled a pound of sugar and so boil it up It cleanseth the stomack killeth Wormes Agues and the green Sicknesse it must be taken in the morning with Mace Ale 78 Syrup Gresta or Syrup of unripe Grapes Take a good Basket fill of unripe Grapes set them three daies in a vessel after they be gathered stampe them and strain out the juyce of them take thereof six quarts boil it with a soft fire till the third part be consumed then four quarts will remain Let that run thorow a Wollen bag and stand till it be clear in it self then take of the cleerest of it seven pints put thereto five pound of clarified sugar boyl them together to the thicknesse of a syrup and keep it in a glasse It is good for a perbreaking stomack proceeding of Choler and for a swelling stomacke it taketh away thirst and drinesse and Chollericke Agues It is a great comfort to the stomack of women being with child it is a preservative against all manner of venome and against the Pestilence 79 Syrup of Roses Take Damaske Roses clip off the white of them and take six ounces of them to every pint of fair water first wel boiled and scummed let them stand so as abovesaid twelve hours as you did in the syrup of Violets wringing out the Roses and putting in new eight times then wringing out the last put in only the juyce of foure ounces of Roses so make it up as before If you wil put in Rubarbe take to every pint two drachms slice it string it on a thred hang it within the pot after the first shifting and let it infuse within your Roses Some use to boil the Rubarbe in the Syrup but it is dangerous This syrup purgeth Choller and Melancholly 80 Syrup of Wormwood Take halfe a pound of Wormwood leaves of red Roses two ounces of Spikenard three drachms of old and wel relisht white wine two ounces juyce of Quinces two pound and a halfe Let all these stand a day and a night in a stone pot then let them boile softly to the one halfe so let it coole straine it and clarifie it with the white of an egge then put to it two pound of good English honey and let them boile a little together then strain out the liquor and with sugar boile it up to a syrup 81 Syrup of Cowslips In stead of running water you must take the distilled water of Cowslips put thereto your Cowslip flowers cleane picked and the green knobs in the bottome cut off and therewith boile up a Syrup as in the Syrup of Roses is shewed It is good against the Frenzie comforting and staying the head in all hot Agues c. It is good against the Palsie and procures a sick patient to sleep it must be taken in Almond Milke or some other warme thing 82 Syrup of Borage and Buglosse Syrup of Borage and Buglosse are made in the same sort they cool open and comfort the body 83 Syrup of Calamint Doth warm and comfort the stomack it is made ut supra 84 Syrup of Scabious Syrup of Scabious is made of the juyce of the herb strained and clarified as the juyce of Fole foot and the flowers insused or steeped shifted and boiled up as of Roses It cleanseth the brest and lungs cureth an old cough and Impostumes of the brest and of all other inward parts cleansing ripening and healing the same 85 To make Syrup of Saffron Take a pint of Endive water two ounces of Saffron finely beaten and steep it therein all night the next day seeth it and strain out the Saffron then with sugar boil it up to a Syrup 86 Syrup of Fole-foot or Golts-foot Take the leaves of Fole-foot wash them very faire and wipe them with a clean linnen cloth leaf by leaf then lay them on a clean cloth to dry till all the wet be off them then beat them in a morter and put them into a Strainer and wring out all the juyce 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 juyce from the Grounds into a fair Bason and taking for everie pint thereof a pound of sugar finely beaten boil the juyce of Folefoot softly on a Charcole fire and when you have wel scummed it put in the sugar according to his proportion and so let them boil together keeping it with due scumming until to see when it is enough it will stand on a stiffe purle when you drop some of it upon a Plate of silver or a Sawcer then take it from the fire pour it thorow a Jellie bag into a clean bason putting first a branch or two of Rosemarie into the bags bottome then keep it stirring with a spoone till it be lukewarme foraelse it will have a Cream upon it So letting it stand all night in the bason well covered the next day put it into such glasses as you mean to keep it in It is good to open the brest and Lungs and cureth old Coughes 87 To make Syrup of Pomecitrons Take Pomecitrons and cut them in halves and juyce them but beware you wring them not too hard lest it be slimy and take to every pint of juyce three quarters of a pound of refined sugar and boil it in an earthen pipkin til it come to the height of a syrup and take heed in any case that you boil it not on too hot a fire lest it
Bramble leaves Ribwort Oaken buds Plantaine Bursa Pastoris Knotgrasse stones of Raisins of the Sun of each one handful and so let them boil to the one halfe or more Then take one pound of unblanched Almonds stampe them and strain them with this broth and put thereto a box of Quidony of Quinces a spoonful of powder of Pomegranate rinds the powder of Cinnamon and of Rose leaves of each as much two Cakes of Manus Christi half a cake of Terra Sigillata and a little Sugar to make it sweet boil them all together about one quarter of an houre then strain out the liquor and let the Patient drink thereof morning and evening an hour before he eateth any thing 143 Bloody flux cured The Fluxes of the body are no other but the distemporature of Nature and are of two kinds the one is caused of the distemper and evil quality of the Liver and is called Flusso Epatico The other is caused of great heat feaver and distemperament of Nature and is called Diffenteria that is a distemper of the guts and both these sorts are hard to be helped by the Ancient Doctors as it is well seen by those that practise for they will help them with repression and restrictives but that is not the way if we shal beleeve Galen who saith Fluxus fluxum curat which is most true For many hundreds have been cured of the flux by giving them Aromatico Leonardo and three or four doses of his Syrupo Solutivo But the Dissenteria or flux is cured with Electuario Angelica Leonardo and then every day after dinner stand in a bath of water of the sea cold two hours at least This helps with much ease and in a short time But use it as a secret 144 Another for the bloody Flux Distil Frogs as you do herbs or flowers or any thing else but you must put nothing to them but the frogs Take two or three spoonsuls of this water in any thing you will drink and you shall finde present case 145 A Medicine to cure the biting of all venemous beasts As soon as the party feeleth himself bitten with any venemous beast or as soon after as may be take green leaves of a fig-tree and presse the milk of them three or four times into the wound And for this serveth mustard-seed mingled with vinegar 146 An approved Medicine for the Gout in the feet Take an Oxe his paunch new killed and warm out of the belly about the latter end of May or beginning of June make two holes therein and put in your feet and lay store of warm clothes about it to keep it warm so long as can be use this for three or four dayes together for three weeks or a month whether you have the fit or pain of the Gout at that time or no so you have had it at any time before This hath cured divers persons that they have never been troubled with it again 147 A pultesse for the Gout Take new milk white bread grated and an handfull of red Rose leaves boil them together to the thicknesse of a pulcesse then spread them on a linnen cloth and apply them to the place grieved 148 How to cure all kinds of Gout The Gout of what kinde soever whether hot or cold or of any other temperature proceedeth of one onely cause although they work divers effects which come through the complexions of those that have it As for example In fat men it cometh alwaies with inflammation and rednesse and great pain In lean persons it cometh alwaies with pains but with lesse inflammation In cholerick and melancholick persons it cometh with tumours and that is nodosa The cause of this infirmitie is an evill quality engendred in the stomack in the liver and in the blood and the cure thereof is to ease the stomack of that evil to purge the liver and the blood and to mitigate the paine All which thou maist do with these three Remedies followin viz. by Pillole Magistrale Leonardo by the Unction for the Gout and by the Quinta Essentia solutivo The Pils discharge the stomack the Quinta Essentia solutivo purgeth the Liver and the Blood and the Unction taketh away the pain for if you remedie the Cause which is onely one the Effect will cease The manner of using these is this When you feel the pain begin to come take two Doses of those Pils in the morning fasting one day after another or if you will rest a day or two according to your strength That being done take every morning two drachms of the foresaid Quinta Essentia solutivo in half a porringer full of broth made with Veal and a little sugar and this you must take five hours before meat and keepe no straight diet but eat reasonably And every night after Supper annoint the grief with the foreiaid Unction for the Gout And thus by the help of God and the vertue of these medicines the Oout shall be cured 149 An approved Medicine for the Green-sicknesse Take a quart of Claret wine one pound of Currans an handfull of young Rosemary crops and halfe 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 also after 150 The Green salve which closeth up Sores being wel drawn Take half a pound of Wax one pound of May-butter set it on the fire and boil it then take an handfull of Plantane halfe an handfull of Ribwort Brooklime and Smallage of each as much Valerian two handfuls Organie Tutsaine and three-leaved Grasse of each an handful ground Ivie half an handful Elder-flowers while they be green an handful cut them smal and seeth them all together in the Wax and butter til they be ready to strain then strain them and keep the Salve either in gallipots or in a round Roll rolled up in Parchment 151 To cleanse the Head and take the Ach away Chaw the root of Pellitory of Spain often in thy mouth 152 Harts-horu Jelly Take two ounces of Harts-borne filed not scraped very fine steep it in a quart of faire water and let it stand so all night upon hot embers stirring it when you go to bed and covering it In the morning put four pints of water more to it then boil it a good space on the fire till it wil jellie and when the liquor is almost three quarters boyled in then strain it and put to it a little Sugar and as much juyce of Lemmons as will make it sharpe and a little Ambergreece Then let it stand and coole and so put it up for your use It is Excellent good for those that are brought low with burning Agues giving them three or foure spoonfuls fasting morning and evening and about nine in the forenoone and three in the afternoone 154 To make a Potion that is good against all Infirmities This following Potion destroyeth all the evill qualities in our bodies comforteth
liquor is hot put it into your Barberies being clean picked and stop them up and if they mould much wash them thorowly in the liquor then boil the liquor again and strain it and let it cool and then put it to your Barberies againe 14 To keep Artichokes for al the year The fittest time is about Michaelmas and then according to the proportion of Artichokes you wil keep seeth such a quantity of water in a pot or pan seasoning it so with white Salt that it may have a reasonable taste then put a fit quantity of white Salt into the water and boil them together and scumme them wel then put a good quantity of good vinegar to them to make the liquor somewhat sharpe and boile it again Then boil your Artichokes that you minde to keep in another liquor take them out of it and let them coole then set your first liquer again on the fire to boil and scumming it throughly let it cool again when it is throughly cold put it up in some Firkin or large earthen pot and put in your Artichokes to them handsomely for bruising then cover them close from the aire and so keep them to spend at your pleasure 15 To pickle Broom buds Take as many Broombuds as you please make linnen bags and put them in and tie them close then make some brine with water and salt and boil it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight upon them let it lie there til it look black then shift it again so you must do as long as it looks black You must boil them in a little cauldron and put them in vinegar a week or two then they be fit to eat 16 How to pickle Cucumbers Take the Cucumbers and wash them clean and dry them clean in cloth then take some water vinegar salt fennel tops and some dill tops and a little Mace make it fast enough and sharpe enough to the taste then boile it a while and then take it off and let it stand and be cold and then put in the Cucumbers and lay a board on the top to keep them down and tie them close and within a weeke they will be fit to eat 17 To make a gallendine saw ce for a Turky Take some Claret wine and grated bread and a sprig of Rosemary a little beaten Cloves a little beaten Cinnamon and some sugar Spoon meats 18 The best Clouted Cream Take eight pints of Milke warme from the Cow set it on the fire make it ready to boile then poure it into bowls and fleet it that night if you would have it thick put in a quart of Cream to it 19 Another way for the same in a lesse proportion Take a quart of Cream or a pottle set it in two dishes on two Casingdishes of coals and cover them with two other dishes and as it heateth uncover the Cream ever and anone and with a spoone take off the film that riseth and put it in another dish and cover it againe til more be risen and take it stil off and let it so rise by leisure the longer the better when there wil rise no more filme pour out the uppermost of the Creame into a Platter alone and set it on a Chafingdish of coals with a quick fire then take the yolk of an egge or two well beaten and strain them with a spoonful of cold Cream and a little Sugar and Rose water to season it and put it in as soon as the Creame beginneth to boil up and stirring them together sofely let them have a walme or two and put them in another dish to coole and serve them 20 To make the ordinary Clouted Cream When you have taken your Milke from the Cow set it on the fire presently in a broad vessel and so keep it on the fire from morning til night and be sure it seeth not all the while then take it off the fire and set it on a Board or Table and so let it stand all night and in the morning take off the Cream and dish it at your pleasure 21 To make Almond Milk Take a rib of Mutton or Veale or rather a Chicken boil it in fair water put thereto French Barley a Fennel root a Parsly root Violet leaves Straw berrie leaves and Cinquefoyle leaves and boil them altogether til the meat be over boiled then straine out the liquor from the rest while they are boiling blanch a proportion of Almonds answerable to the liquor beat them wel in a clean stone Mortar and then grind them therein with Rose water and sugar and when they are wel ground put in all your liquor by little and little grind with them til they be al wel compounded then strain it into a fair glass and use it at your pleasure 22 To make a Cullesse Take a Cock bruise all his bones and put them into a pot of fair water set it over a charcoale fire boile it and scumme it wel put therein French Barley Fennel roots fliced and the pith taken out Parsly roots fliced leaves of Violets Straw berries Lettice and Succory boil all these together til the Cock be boiled all to pieces then take a fit proportion of blanched Almonds grinde them wel with Sugar and Rose water in a Stone Mortar then put to them the Cock bones and all and beat him all to pieces in the Mortar then put in all the broth by little and little and compound them by beating as in the Almond Milk and so strain them out all into a fair Skillet then put into it a fit quantity of large Mace and Cinnamon whole but bruised and alike of Ginger sliced set it then upon the fire again and let it boyle half an hour and keep it still with stirring then letting it run thorow a clean cloth into a Pipkin there keep it til you use it and then warm it in a Porrenger and drink it 23 The best way to make a Sack Posset Take a dozen of eggs exceeding wel beaten put to them a pint of Sack and stir them wel that it curd not then put to it three pints of your best sweet Cream half a pound of Sugar very finely beaten and stirring them wel together til the sugar be fully melted in them strain it altogether into a Bason big enough to receive it all then set it in the Bason on a pot of boiling water keeping the pot boiling until the Posset be like a Custard and as thick then take it off and keeping it til you think it be cool enough to eat strew your beaten Spices wel and thick upon it and serve it 24 A Sack Posset without milk Take thirty Eggs beat them so wel that you may take them up with a spoon like as you do milk or broth and while they are beating take a quart of Sack halfe a pound of fine sugar finely beaten and a pint of strong Beere
and make them boil a very little while upon a soft fire then take them off the fire and put the Eggs into them as soon as it comes off and stirring them up wel together put them into a fit Bason to receive them and covering them close with a dish set them on a soft fire again til they rise to a Curd then take it off the fire strow it with Cinnamon and sugar and serve it 25 An Almond Caudle Blanch Jordan Almonds beat them with a little smal Ale and strain them out with as much more Ale as you mind to make your Cawdel of Then boil it as you do an Egge Cawdel with a little Mace in it and when it is off the fire sweeten it with sugar 26 To make the Dnsick Cream Take your Cream boil it with some Mace and Cinnamon in it then take it off cool it a little and put in as much Rose water and sugar as wil make it sweet and give it a good taste then put in as much Runnet as wil be sufficient to make it run and then dish it and serve it 27 To make fresh Cheese in Cream Take a pottle of good Milk as it comes from the Cow and halfe a pound of blanched Almonds beaten very smal 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 searced Ginger and put to it a little Runnet and when it is scummed bread it up and whey it and put it into a Molde and presse it with your hand and when it is wel wheyed then put it into a dish with Cream you may garnish it if you please with a dozen of Waters made of fine flower sugar and water 28 A messe of fine Cream Take a quart of Cream set it on the fire til it be ready to boil then put into it seven yolks and two whites of egga very wel beaten together and boil them keeping them well stirred til it be almost as thick as a Custard then take it off the fire and let it stand til the Whey be setled from it then strain the thick of it thorow a cloth into a Bason and making it as sweet as you please with Rosewater and Sugar dish it scraping a little Sugar upon it 29 To make French Frumenty Boil your French Barly in two waters first and then in the third whereof you shall make your Frumenty when it is almost boiled enough put into it some yolks of eggs wel beaten and boil them a while you must have your Jordan Almonds ready blanched and laid a good while in cold fair water then beate them very smal with a little Rose water and strain their Milk from them and put it into your Frumenty when it is ready to take off the fire or you may boil them a little while together then take it off the fire season it with some sugar and serve it 30 How to make a Goosberry Fool. Take your Goosberries and pick them and put them into clean water and boil them till they be all as thick that you cannot discerne what it is to the value of a quart take six yolks of eggs smal beaten with Role water and before you put in your eggs season it wel with sugar then strain your eggs and let them boile a little while then take it up put it in a broad dish and let it stand til it be cold thus it must be eaten 31 How to make a Goosberry Custard Take as many Goosberries as you please boil them til they be soft then take them out and let them stand and cool and drain them draw them with your hand thorow a canvas strainer then put in a little Rose water Sugar and three whites of eggs and stir them all together put them in a skillet and stir them apace else they wil burn let them stand and cool a little while and take them off and put them in a glasse 32 To make pap of Barly Take Barly and boil it in fair water softly until it begin to break then put that liquor out then put as much hot water to it as you put forth and so let it boil til it be very soft then put it into a cullender and strain it then take an handful of Almonds and grind them very wel with your barley and some of your liquor so season it with sugar and a little Rose water a little whole Mace and Cinnamon and boile them wel together 33 The Lady of Arundels Manchet Take a bushel of fine wheat flower twenty eggs three pound of fresh butter then take as much salt and barm as to the ordinary Manchet temper it together with new milk prettie hot then let it lie the space of half an houre to rise so you may work it up into bread and bake it let not your oven be too hot 34 To make Spiced bread Take two pound of Manchet paste sweet Butter halfe a pound Currants halfe a pound Sugar a quartern and a little Mace if you wil put in any and make it in a loafe and bake it in an Oven no hotter then for Manchet 35 To make Buttered loaves Take half a peck of fine flower a pint or more of Yest the Yolks of twenty egges one pound of Butter of Cloves and Mace half an ounce of Cinnamon and Ginger one ounce but the least part of Ginger a little Pepper let the spices be beaten very smal make Dough of all these and work them in pieces as big as Manchets and bake them when it is baked pare away the Crusts and slice them in Toasts and steep them in clarified Butter in a fair Charger then poure fine sugar powdered between every of them and make them up like loaves 36 To make Almond Butter Blanch one pound of Almonds or more or lesse as you please lay them foure houres in cold water then stamp them with some Rose water as fine as you can put them in a cloth presse out as much milk as you can and then if you think they be not enough beat them and strain them again til you get as much milk of them as you can then set it on the fire til it be ready to boil putting in a good quantity of Salt and Rosewater to turne it after one boiling being turned take it off cast it abroad upon a linnen cloth being holden between two then with a spoon take off the Whey under the csoth so long as any wil drop or runne then take so much of the finest Sugar you can get as wil sweeten it and melt it in as much Rose water as will serve to dissolve it put thereunto so much Saffion in fine powder as wil colour it and so steeping the Saffron and Sugar in Rose water season your butter therewith when you make it up CAKES 37 To make Barberry Cakes Pick Barberries and plump them in scalding water as you do to
them 74 To make Symbals Take fine flower dryed and as much sugar as flower then take as much whites of Egs as will make it a paste and put in a little Rose-water then put in a quantitie of coriander seed and Annis seed then mould it up in that fashion you will bake it in 75 To make Cracknels Take five or six pints of the finest wheat flower you can get to which you must put in a spoonful and not above of good Yest then mingle it well with butter cream rose-water and sugar finely beaten and working it wel into paste make it in what form you will and bake it TARTS 76 To make fine Pippin Tarts Quarter pare core and stew your Pippins in a pipkin upon very hot embers close covered a whole day for they must stew softly then put to them some whole Cinnamon six Cloves and sugar enough to make them sweet and some Rosewater and when they are stewed enough take them off the fire and take all the spice from them and break them small like Marmelade and having your coffins ready made not above an inch deep fill them with it and lay on a very thin cover of Puff-paste close and fit so bake them and serve them in cold but you must take heed you do not over-bake them 77 How to make a Tart of Butter and Eggs. Take the yolks of sixteen Egs well parted from the whites three quarters of a pound of Butter well clarified and strain it twice or thrice in a fair strainer seasoned with sugar and a little Rosewater wherein Spinage first a little boiled hath been strained to make it green Be sure your paste be well made and whole and so bake it up and serve it 78 A Tart of Strawberries Pick and wash your Strawberries very clean and put them in your paste one by another as thick as you can then take Sugar Cinnamon and a little Ginger finely beaten and well mingled together cast them upon the Strawberries and cover them with the lid finely cut into Lozanges and so let it bake a quarter of an hour then take it out and strewing it with a little Cinnamon and Sugar serve it 79 A Tart of Hips Take Hips and cut them and take out the seeds very clean then wash them season them with Sugar Cinnamon and Ginger then close your Tart bake it ice it scrape on sugar and serve it 80 A Tart of green Pease Take green Pease and seethe them tender then pour them out into a cullender season them with Saffron salt and sweet butter and sugar then close it then bake it almost an houre then draw it forth and ice it put in a little verjuyce and shake it well then scrape on sugar and serve it 81 To make a Tart of Wardens You must first bake your wardens in a pot then cut them in quarters and core them then put them into your Tart with Sugar Cinnamon and Ginger then close up your Tart and when it is almost baked do it as your warden Pie scrape on sugar and serve it 82 To marble Beef Mutton or Venison Stick any of these with Rosemary and Cloves then roast it being first joynted very wel then baste it often with water and salt and when it is throughly roasted take it up and let it coole then take Clarret wine and vinegar and as much water boile it with Rosemary Bayes good store of Pepper Cioves Salt when it hath boiled an houre take it off and let it cool then put your meat into a vessel and cover it with this liquor and herbs then stop it up close the closer you stop it the longer it wil keep 83 To marble Fish Take Flounders Trouts Smelts or Salmons Mullets Makrel or any kind of shel-fish wash them and dry them in a cloth then fry them with sallet oyl or clarified butter fry them very crisp then make your pickle with clarret wine and fair water some Rosemary and Thyme with Nutmegs cut in flices and pepper and salt when it hath boiled halfe an houre take it off and let it cool then put your fish into a vessel cover it with liquor and spice and stop it close 84 To make a very good Tansie Take fifteen eggs and six of the whites beat them very wel then put in some sugar and a little sack beat them again then put in about a pint or a little more of Cream and beat them again then put in the juyce of Spinnage or of Primrose leaves to make it green then put in some more sugar if it be not sweet enough then beat it again a little and so let it stand til you fry it when the first course is in then fry it with a little sweet butter it must be stirred and fryed very tender when it is fryed enough then put it in a dish and strew some sugar upon it and serve it in 85 To make excellent bottle Ale Take two or three drops of the extracted oyl of Sage and mingle it with a quart of Ale brewing the same wel out of one pot into another and this way a whole stand of Sage-Ale is very speedily made The like is to be done with oyl of Mace or Nutmegs But if you wil make a right Gossips cup that shal far exceed all the Ale that ever mother Bunch made in her life time then in the bottling up of your best Ale tun half a pint of white Ipocras that is newly made and after the best Receipt with a bottle of Ale stop your bottle close and drink it when it is stale Some commend the hanging of roasted Oranges prickt ful of cloves in the vessel of Ale til you find the taste thereof sufficiently graced to your own liking 86 The particulars of the Ipocras made usually in London Cinnamon one ounce Ginger one ounce Nutmegs half an ounce Cloves Coriander seed long Pepper of each one quarter of an ounce bruise all these in an mortar Sugar one pound Rosewater a fit quantity milk half a pint Rosemary a little to lay in the bottome of the bag a gallon of the pleasantest High-Country White wine Some add to this a quantity of Galingal and some Raisins of the Sun JELLIES 87 How to make a fine Crystal Jelly Take a knuckle of Veal and four calves feet and set them on the fire with a gallon of fair water and when the flesh is boiled tender take it out then let the liquor stand still till it be cold then take away the top and the bottome of that liquor and put the rest into a clean pipkin and put into it one pound of clarified sugar four or five drops of oyl of Cinnamon and Nutmegs a grain of Musk and so let it boil a quarter of an hour leisurely on the fire then let it run thorow a Jelly-bag into a bason with the whites of two egs beaten and when it is cold you may cut it in lumps with a spoon and so serve three or four lumps on
a plate 88 To make Jelly of Pippins Take Pippins and pare them and quarter them and core them lay them in water and when you set them on the fire shift them in another water and put them in a skillet and put in as much water as wil cover them and a little more set them over the fire and make them boil as fast as you can when the Apples are soft and the liquor tastes strong of the Apples then take them off and strain them thorow a canvas cloth gently take to a pound of juice a pound of sugar then set it on the fire when it is melted strain it into a bason and rince your skillet again set it on the fire and when it is boiled up then scumme it and make it boil as fast as you can and when it is almost boiled put in the juyce of three Lemmons strained thorow a cloth if you wil have Orange pil pare it thin that the white be not seene and then lay them in fair water all night then boil them in the water til the pil be soft then put it into the syrup and stir it about and fill your glasses and let it stand til it be cold and then it is ready to eat 89 To make a Jelly Take either Veal a Cock or which is best of all Calves feet boil them wel in one water or as they cal it scald them til you can get off the skin and clawes so make them very clean and let them cool Then set on more water and when it seetheth put in the Calves feet which for these proportions may be four or six and let them boil until they wil Jelly which you shal know by letting it stand til it be cold when it is enough strain the clearest from the other and let the best stand til it be cold Then an hour after set it on the fire again and put to it a pint of white wine and so much sugar as wil make it sweet two ounces of Cinnamon bruised in a Morter one ounce of Nutmegs and the white of one Egg wel beaten and when it beginneth to boile after they are put in put in two or three spoonfuls of white-wine Vinegar then make ready your white Cotton bag and put in the bottom thereof a sprig or two of Rosemary and while this is doing set the liquor on the fire againe and when it beginneth to seeth put in the white of one egge more well beaten first then take it off the fire and let it run thorow the Cotton bag then take that which is run thorow set it on the fire again as soon as it seetheth put in another white of an egge and then let it run thorow the bag again do so again the third time after it is heated and clarified and then it wil be enough then put it up in glasses wel covered and not in pipkins or gallipots and keep it for your use 90 A direction to make a Jelly Take three Calves feet flea and wash them very clean take also a fleshie Pullet or a piece of Veal pick the fat away and put them into an earthen pan or bason and to them so much water as wil cover them steep it therein two daies a night changing the water and bruising the flesh six or seven times a day then put it into a clean brass pot pour to it more then a gallon of fair water keep it boiling and alwaies scummed til it come to the height of a Jelly putting thereto first when you see the liquor half wasted more then a pint of white wine When it is enough strain it thorow a double linnen cloth let it stand til it be cold when if you can see any fat take it off lightly then pour the Jelly into a bason set it on a Chafingdish of coals and put thereto of the finest sugar finely beaten so much as wil sweeten it throughly then take of Cinnamon scraped and gross beaten half a pound three Nutmegs one ounce of white Ginger scraped and grossy bruised a little and a very little scraped and only broken ten Cloves bruised a little and a very little white salt put to them the whites of eight eggs new laid lightly beaten together stirre them together til they be all throughly mixed so let it boile softly til it taste of the spice and in the places where it riseth in boiling drop in here and there a spoonful of white wine vinegar and lastly three spoonfuls of the best damask-Rose water when you find it boiled enough take a clean Jelly bag put into the bottome of it of Thime and Rosemary of each a branch three branches of sweet Marjorome a handful of Violets if they may be had sprinkle the herbs and bag with good store of Damask-Rosewater hang the bag neare a good fire and put therein your Jelly taking great heed that no dust or smoak hurt it and so let it run into a clean bason thorow your bag twice at least then put it up in fittest sort for your use LEACHES 91 To make Leach of Ipocras Take one pint of Ipocras two ounces of Isonglas six spoonfuls of Rose water two grains of Musk and four ounces of sugar candy boil it leisurely upon a chafingdish of coals then let it run thorow a Cotten bag into a bason and when you serve it cut it in what fashion you wil with a spoone knife or otherwise being coloured as you please 92 To make fine white Leach of Almonds Take half a pound of smal Almonds beate them and strain them with Rosewater and sweet milk from the Cow put into it two or three pieces of large Mace one grain of Musk two ounces of Isonglas and so boil it on a Chafingdish of coals a quarter of an hour till it wil stand which you shal try thus Set a sawcer on or in a little cold water so that none come into it and put a spoonful of the Leach into it and if you see that stand take the other off the fire then you may slice it in what fashion you please 93 To make Leaches Take a pottle or gallon of Milk as you think fit make it hot as it came from the Cow then take a quantity of Almonds blanched and ground answerable to the Milk strain them with the milk and seeth them with so much sugar as wil sweeten it and some bruised Nutmeg Ginger and Cinnamon and a little Salt tied in a cloth with some Rose water and one ounce or more of Isonglas being washed and steeped before three or foure hours in faire water let them seethe altogether til it be so clammy that it wil cut with a knife then strain it thorow a cooler that the Isonglas may be taken away and the next day when it is cold cut it in slices into a dish and serve it So you may make it red with red Sanders yellow with Saffron green with c. 94 The Cooks common white Leach Take the
make Paste of Lemmons Take half a dozen of thick rined Lemmons cut them through the midst and boil them tender in fair water then stampe them in a morter strain the juyce or pulpe from them and dry it and put sugar to it as to the Paste of Genua then make it into what fashion you will on a sheet of white paper dry it in an oven and turne it often for two daies and two nights for in that time it will be dry enough box it thus up end it wil endure all the year 67 To make Paste of Regia Take half a pound of Almonds blanch them and beat them into fine paste then take half a pound of Pistacius beat it among the Almonds take the Brawn of a Capon mince it very smal and beat it with the Almonds and Pistacius put into it the flesh of two Partriges a dozen of Cock Sparrows all which flesh must be well roasted before you take it from the bones put thereinto also half a pound of Dates thin sliced a quarter of a pound of the four cold seeds a quarter of a pound of sugar candy beat all these together in a morter til it come to be Paste with the yolkes of two new laid egges and two or three spoonfuls of Rosewater then make it up in little Cakes and bake them on papers this is an especiall Paste to preserve against the consumption and to restore him that hath it 68 How to make Paste of Goosberries or Burberries or English Currans Take any of these tender fruits and boile them softly on a chafingdish of coals then strain them with the pap of a rotten apple then take as much sugar as it weighs and boil it to a candy height with as much Rose water as wil melt the sugar then put in the pap of your fruit into the hot sugar and let it boil leisurely till you see it reasonable stiff almost as thick as for Maimelade then fashion it on a sheet of glass and so put it into the Oven upon two billets that the glass may not touch the bottome of the oven for if it do it will make the Paste tough and so let it dry leisurely and when it is dry you may box it and keep it all the year 69 To make an excellent Marmelade Of sugar take a pound and a half boil it with a pint of fair water till it come to the height of Manus Christi then take three or four smal Quinces one good Orange pill both very wel preserv'd and finely beaten and three ounces of Almonds blanched and beaten by themselves Eringo roots preserved two ounces and an half stir these with the sugar til it will not stick and then at last put in of Muske and Amber dissolved in Rose water of each four grains of Cinnamo Ginger Cloves and Mace of each three drams of oyl of Cinnamon two drops These being done put it into your Marmelade boxes and so present it to whom you please 70 To make Marmelade of Lemmons and Oranges Boil ten Lemmons or Oranges with halfe a dozen Pippins and so draw them thorow a strainer then take so much sugar as the pulp will weigh and boyle it as you do Marmelade of Quinces and then box it up 71 To mke Almond Bisket Steep one pound of Almonds so long in cold water till they will blanch then put them in Rosewater and beat them in so much Rose water as will keep them from growing to an oyle and no more take one pound of sugar beaten very fine and sifted thorow a searce take the whites of sixe Egges beat them to a froth as you use to doe for other Bisket with a spoonefull of fine flower set the Almonds and sugar on a soft charcole fire let them boil together til they be very thick and so let them stand til they be almost cold then beat the Egges and that together put in a little Muske for the better taste if you please then lay them upon papers in what proportion you will and dry them in a Oven with a slacke fire 72 How to make the fine Bisket Bread called in some places Norffe-cakes and commonly Diet-bread Take half a peck of fine Wheat flower halfe a pound of sugar beaten in fine powder a good handful of Annis seeds rubbed dusted and made in fine powder a competent spoonfull of Salt one pound and a halfe of Batter mixe all these thus prepared together Then take a Porringer full of light Ale yest and as much of good sweet Creame made luke-warme or somewhat hotter but first take heed your yest be sweet then take the Yolkes of six egges work all these together into Dough then lay it warme to rise while the oven is heating mould them into what forme you wil but let not the rols in dough be bigger then your little finger then put them into the oven wel and clean swept but not too hot for a little heat will bake them when they are baked let them stand till the oven be little more then lukewarme and then take them out till they be thorow cold and put them in againe to dry the space of an houre or more so may you keepe them halfe a yeare or longer and if they chance through moist standing or weather to waxe soft give them a drying for an houre in an Oven that hath stood an houre after a batch of Bread 73 The best receit for Bisket bread Take all the yolks and halfe the whites of sixteen egges beat them well together then put to them a pound of the finest wheat flower as much of the best loaf sugar very finely beaten and searced with a quarter of a pint of Rose water and half a quarter of a pint of Sacke if you please beating them thus compounded together about two houres very wel then strowing upon it two spoonfuls of Coriander-seed and as much Annis seed finely beaten and then working them well into Paste bake it in boxes or upon Plates well buttered keeping a little sugar in a piece of Cobweb Lawne to searce upon it and ice it If you make for some Physicall use then use the Sack and put in a quarter of a pound of Annis-seed and as much Liquorice beaten into fine powder 74 How to make Comfit makers Bisket Of flower take a peck and four ounces of Coriander seed one ounce of Annisseed take three egs three spoonfuls of Ale yest and as much warm water as wil make it as thick as paste for Manchets make it in a long rowl and bake it in an oven one hour and when it is a day old pare it and slice it sugar it with searced sugar and put it again in the Oven and when it is drie take it out and new sugar it again and box it and keep it 75 To make Manus Christi Of refined sugar take half a pound and some Rosawter and boil them together til it come to a sugar again then stir it about while it
Buglosse ibid Syrup of Calamint ibid Syrup of Scabious ibid To make Syrup of Saffron pag. 38 Syrup of Folefoot or Colts foot ibid To make syrup of Pomecitrons pag. 39 A Syrup against Melancholly humors especially where there is wind in the stomack ibid Syrup of Wormwood simple pag. 40 Sprup of Marsh mallows pag. 41 Syrup of Radishes ibid Syrup of Popies pag. 42 Hony of Rosemary flowers ibid Experiments in PHYSICK CHIRURGERY Distillations Waters and Oyles Their Vertues and Uses 1 Doctor Stevens his Water TAke a Gallon of Gascoin wine of Ginger Gallingall Cinnamon Graines Cloves Mace Nutmegs Annis-seeds Caraway-seed Coriander-seed Fennel-seed and sugar of every one a dram then take of Sack and Ale a quart apiece of Camomill Sage Mint red Roses Time Pellitory of the wal wild marjoram wilde Time Lavender Peneroyal Fennel roots Parsley roots and Setwall roots of each halfe a handfull Then beate the spice small and bruise the herbs and put them all together into the wine and so let it stand sixteene hours stirring it now and then Then distill it in a Limbeck with a soft fire and keep the first pint of the water by it selfe for it is the best and the rest by it self for it is not so good as the first 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 daies It preserved Doctor Stevens ten years bed-red that he lived to ninety eight years 2 To make Cinnamon Water Of the best Cinnamon you can get take one pound bruise it wel and put it into a gallon of the best Sack and infuse it three daies and three nights and then distill it as your Aqua Coelestis 3 Angelica water Of Cardus take and drie a handfull Angelica roots three ounces of My the one drachm Nutmegs half an ounce Cinnamon Ginger of each four ounces Saffron one drachm and a half Cardomons Cubebs Gallingale and Pepper of each a quarter of an ounce Mace two drachms Grains one drachm Lignum-Aloes Spikenard Juncus-odoratus of each a drachm Sage Borage Buglosse Violets and Rosemary flowers of each halfe a handful bruise these and steep them in a pottle of Sack twelve hours and distill it as the rest 4 Aqua Mirabilis Take three pints of White wine one pint of Aqua vitae one pint of juyce of Salendine one drachm of Cardamer a drachm of Melliot flowers Cubebs a drachm of Galingale Nutmegs Cloves Mace and Ginger of each a drachm mingle all these together over night the next morning set them a stilling in a glass Limbeck The Vertues This water dissolveth swelling of the Lungs and being perished doth help comfort them it suffereth not the blood to putrifie he shall not need to be let blood that useth this water it suffereth not the heart-burning nor melancholy or flegm to have dominion it expelleth Urine and profiteth the stomack it preserveth a good colour the visage memory and youth it destroys the Palsie Take some three spoonfuls of it once or twice a week or oftner morning and evening first and last 5 Balm water Take Balm dry three ounces Thyme Penniroyal of each an ounce Cinnamon four ounces a drachm of Cardomus grains half an ounce sweet Fennel seeds an ounce Nurmegs and Ginger of each a drachm Galingale one ounce Calamus Cypress Cubebs and Pepper of each two drachms of Caper-roots half a drachm of Diptamus one drachm bruise these things and put them to a pottle of Sack and steep them 24 hours and then use it as the former waters 6. Another Balm VVater Take a gallon and a quart of Sack put to it Annis seed and Fennel seed of each one pound Liquorice scraped and bruised a quarter of a pound of Coriander seed corrected and Caraway seed of each as much Cowslip flowers clipt from the whites and Rosemary flowers wel pickt of each one pound of red Mints wilde Time of each a good handful and of Baulm 2 pound steep all these first in the Sack 4 hours in the brasse pot wherein they shall be distilled and then distil them in a Limbeck 7 A Barly water to purge the Lungs and Lights of all diseases Take halfe a pound of fair Barley a gallon of running water Liquorice half an ounce Fennel seed Violet leaves Parselie seed of each one quarter of a ounce red Roses as much of Isope and Sage dried a good quantitie of either of Harts tongue twelve leaves a quarter of a pound of Figs and as many Raisins still the Figgs and Raisins put them all into a new earthen pot with the water cold let them sceth well and then strain the clearest from it drink of this a good quantity morning and afternoon observing good diet upon it it taketh away all Agues that come of heat and all ill heat it purgeth the Lights Spleen Kidnies and Bladder 8 A Water for a sore Mouth Take of Sage Rosemary and Woodbine leaves a like quantity viz. a handful and half of either boyl them in a quart of running water with as much of the best Allom as an Egg and let them boil to a pint then put in a pint of white Wine and let them boil again and so soon as it boileth take it off the fire and let it cool and then put it up in a glass and therewith wash your mouth morning evening and at night and other times as couse requires till it be well 9 Another for the same use White wine and fair water of each a quart wine Vinegar a pint red Sage a good quantity Mercury two penniworth Roch Allom half an ounce Rosemary an handfull Woodbine leaves somewhat more and 3 spoonfulls of Honey seeth them together and wash your mouth therewith 10 Rosa solis Take of Liquorice 8 ounces Annise-seeds Carraway of each an ounce Raisins stoned Dates of each three ounces Nutmegs Cinnamon Ginger and Mace of each half an ounce Galingale a quarter of an ounce Cubebs a drachm Figs two ounces Sugar four ounces bruise these and distill it with a gallon of Aqua vitae as the rest But when it is distilled you must colour it with the herb Rosa solis or else Alkanet root 11 Wormwood water Take of Wormwood two ounces and a half Sage Bittony and Rue of each half a handful Rosemary tops a handful Cinamon 3 ounces Nutmegs half an ounce Cloves and Mace of each half a drachm Ginger one ounce Galingale Cubebs and Spikenard of each a drachm and a half of Scordium half an handful bruise these and put them into a pottle of Sack and a pint of Aqua vitae and steep them 24 hours and distil them as the rest 12 Aqua Fortis Take of Vitriol prepared as for oyl of Vitriol two pound Salt Peter purged one pound beat them together and put them in a Retort well luted place it in a furnace with a large receiver and giving fire to it
and coagulation according to art keep it for use 56 How to make an excellent Oyl of Hypericon Take flowers leaves and seeds of Hypericon as much as you list beat them together and infuse them in white-wine that they may be covered therewith and set them in the sun for ten dayes then put thereto so much oyl of Olives as all the rest doth weigh and let it stand ten daies more in the Sun But look you weigh the oyl to know how much it is then put thereto for every pound of oyl two ounces of Turpentine and one drachm of Saffron and of Nutmegs and Cloves of each halfe an ounce of Mirrhe and Rosin of each an ounce and of the root of Briony two ounces put them all in a vessel of glasse and mix them wel together and then set them in a vessel of hot water and set thereto an head of glasse and a Receiver well shut and boil it so long untill no more will distil from it which will be about twenty four hours then take it out and straine it whilst it is hot and keep it in a vessel of glasse And when you use it first heat it well and apply it upon a wound without using any tent at all This is excellent for a green wound especially if there be veins sinnews or bones offended or cut It keepeth wounds from putrefaction it cleanseth them and easeth pain and doth incarnate and skin them It helpeth bruises pains aches or swellings in any part and is wonderfull against venome or poyson 57 Oyl of St. Johns Wort. Take a quart of Sallad oyl put thereto a quart of the flowers of St. Johns wort wel picked let them lie therein all the year till the seeds be ripe the glasse must be kept warme either in the Sun or in water all the Summer until the seeds be ripe then put in a quart of St. Johns wort seeds whole and so let it stand twelve hours then you must seeth the oyl eight hours the glasse being kept open and the water in the pot full as high as the oyl is of height in the glasse then when it is cold strain it that the seeds may not remaine in the oyl and then put up the oyle for your use 58 Oyl of yolks of Eggs. Boil the yolks till they be hard and bruise them with your hands or with a pestle and mortar heat them in an earthen vessel glazed untill they begin to froth stirring them diligently that they burn not being hot put them in a linnen bag and sprinkle them with aromatick wine and press out the oyl according to art 59 To make oyl of Mandrakes Take of common oyl two pound juyce of Mandrake Apples or for want of them of the leaves four ounces juyce of white Henbane two ounces juyce of black Poppie heads three ounces juyce of Violets and tender hemlock of each one ounce Set them all in the sun and after the tenth day boil them to the consumption of the juyce then put in Opium finely beaten and Styrax Calamltis dissolved in a little Turpentine of each halfe an ounce 60 Oyl of Musk how made Take two Nutmegs Musk one drachm Indian leafe or Mace Spkenard Costus Mastick of each six drachms Styrax Calamitis Cassia lignea Mirth Saffron Cloves Cinnamon Carpobalsamum or Cubebs Bdelium of each two drachms pure oyl three pound Wine three ounces brutle them as you ought to do mix them and let them boil easily til the wine be consumed the Musk being mixed according to art after it is strained 61 How to make oyl of Snakes and Adders Take Snakes or Adders when they are fat which will be in June or July cut off their heads and take off their skins and unbowel them and put them into a glasse gourd and pour out so much of the pure spirit of wine wel rectified that it may cover them four or five fingers breadth stop the glasse wel and set it in Balneo till all their substance be turned into an oyl which keep well stopt for your use This oyl doth wonderfull cures in recovering hearing in those that be deaf if a few drops thereof be put warme into the eares It 's reported that some have beene cured that were borne deafe by using this oyle 62 An oyntment for a Rupture Take of Sanicle two handfuls of Adders-tongue Doves foot and shepherds purse of each as much of Limaria one handful chop them somewhat smal and boile them in Deers suet until the herbs be crumbly and waxe dry 63 Flos Unguentorum Take Rosin Feroline Virgin Waxe of each halfe a pound melt all these together and put into them one quarter of a pound of Rosemary tops beaten small put then to them all together a pottle of white wine let them boil wel together then strain them through a course linnen cloth into a pot or pan and when it is cold put the wine from it as much as wil and and melt the medicine again and put therein two ounces of Camphire Venice Turpentine one quarter of a pound Sallet oyl half a pint let it boile a little and put it up in some gally-pot for your use It is good for new or old wounds for sinnews shrunke started or sprung to draw out thorns or broken bones healeth Biles all Aches of the reines and backe swelling of the members and the emerauds 64 Unguentum Populionis commonly called Pompillion Take a gallon of Bores grease as much of Popple buds when they first put out and a handfull of Smallage stampe the herbes and the Bores grease together put them togeher in an earthen pot well stopped and set it in an horse dung-hill fourteen daies together then boil it over the fire about a quarter of an hour keeping it still with stirring when you are ready to take it off the fire put thereto halfe a pint of the best Sallet or Olive oyl and stir them wel together then let them boil a little and strain it into an earthen pot which being close covered wil keep good seven or eight years 65 Doctor Lewins Unguentum Rosatum good for the heat in the Back Take a certain quantity of Barrows grease of oyl of sweet Almonds and Rosewater either red or damaske of each a like quantity but of neither so much as of the Hogs grease beat them together to an oyntment put it in some gally pot and when you would use it heat it and therewith annoint the Back and Reins 66Vnguentum Sanatinum Take of Turpentine one pound Wax six ounces oyl of Camomile halfe a pint put all together in a pan and put to it a handfull of Camomile bruised or cut very small boile them upon a soft fire till they be wel melted and no more then take it from the fire and strain it into a clean pan and so let it cool all night and in the morning put it up for your use This Ointment is good for any cut wound or breaking of the flesh it eateth
gotten stamp the herbs as smal as you can then put the dung into a Mottar temper them together with a pottle of Bores grease labour them together half an houre and strain it thorow a canvas bag with a cleft stick into an earthen pan and use it when need requireth It will last two years 193 For the Scal or Scabbinesse of the head Take of red Sage Woodbine leaves and ground Ivie a like quantity in all so much as a good handful boil them in a pint of Hogs grease a quarter of an hour then straine the medicine from the herbs into a galli-pot and therewith daily annoint the head Probatum 194 An approved receipt for a scald head Take a candle and let it drop upon it as hot as you can in so doing it wil scale off then take the stale of a cow and the furring of a whole chamberpot boil these together and wash the place and it wil straight way cure it 195 To heal the white scal This noisome malady is perfectly cured by purging the patient with Aromatico Lconardo and annoiâ—â—ing his head with his Oleum Philosophorum or his artificial Balsum or his Oleum Benedictum 196 The black Salve Take one pound of red lead finely ground of oyl of Roses one pound and a half of Bee wax half a pound of white wine vinegar six ounces boil them altogether and make a plaister of it 197 A Salve for ranklings where the skin is rubbed off Take one pound of May-Butter clarifie it and take the purest of it put thereto three ounces of English Wax two ounces of Rosin clarified by themselves boile them all together coole it and keep it in a Cake for your use This is also a very good Lipsalve 198 A Barly Cream to procure sleep or Almond mïlke Take a good handfull of French Barly wash it clean in warme water and boil it in a quart of fair water to the half then put out the water from the Barly and put the Barly into a pottle of new clean water with a Parsly and a Fennel root clean washed and pick'd with Borage Buglosse Violet leaves and Lettice of each one handfull boil them with the Barly till more then half be consumed then strain out the liquor and take of blanched Almonds a handfull of the seeds of Melons Cucumbers Citruls and Gourds husked of each half a quarter of an ounce beat these seeds and the Almonds together in a stone Morter with so much Sugar and Rose water as is fit and strain them thorow a clean cloth into the liquor and drink thereof at night going to bed and in the night If this doth not sufficiently provoke sleep then make some more of the same liquor and boile in the same the heads or a little of white Poppie 199 An outward medicine for the same Take red Rose-leaves or Cakes and fine white bread crummes mix them well together and wet them throughly with red Rosewater and Vinegar and womans Milk if you can get it then taking off the cold of it lay it to the Temples of the head 200 A Receipt for a backward business Take a pint of Milke and make a cleare posset with either Ale or Beere and take off the curd very clean then take an handful of Violet leaves a handfull of Mallow leaves and the flowers if you will and wash them also take a handful of Damask rose leaves either dryed or otherwise and a good spoonful of Annis-seeds rub'd from their dust and then bruised in a morter and so boil all together in the posset drink til it come to somewhat lesse then a pint then take it off from the fire and put into it three spoonfuls of red Sugar then strain it out and put into it 3 spoonfuls of the oyl of Camomile flowers and if you have none of that oyl then take as much Butter as two walnuts also take the yolks of two new laid eggs and beat them then mingle all wel together with a spoone stirring it throughly and then put it up into the bladder and so take it but not too hot Though red Sugar be best and most usual for Glisters yet if you have none of that as much course powder Sugar will do it very wel 201 A Glister to open and loosen the Body being bound which may safely be ministred to any man or woman Take Mallows and Mercury unwashed of each two handfuls half a handful of barly clean rubbed and washed boile them in a pottle of running water to a quart then straine out the water and put it in a skillet and put to it three spoonfuls of sallet oyl two spoonfuls of hony and a little salt then make it lukewarme and so minister it 202 A cooling Glister in hot diseases Take Mallows Violets Lettice of each a good handful of the foure greater cold seeds of each half an ounce twenty Pruins Violet and Buglosse flowers of each a smal handful boil them to a pint and put in kitchin sugar one ounce and oyl of Violets three ounces Or take barley and Linseed of each two ounces boil them and to one pound put an ounce and halfe of Sugar one yolk of an egge common oyl three ounces salt one handful take milke warmed one pound sugar and syrup of Violets of each two ounces Make a Glister to cool 203 A medicine that hath healed old sores upon the Legs that have run so long that the Bones have been seen Take a quantity of good sweet Cream and as much brimstone beaten in fine powder as wil make it thick like paste then take so much sweet butter as wil work it into the form of an ointment and herewith annoint the place grieved twice a day 204 Of the hidden secrets of Frankincense The Pine is a tree which by nature is uncorruptible and the gum that runs from it is of great vertue and strength because it preserveth those things wherein it is put and when his elements are separated out of that gum the phisician may work strange things therewith against most part of infirmities that happen to mans body if he apply them where they are convenient for the water being drunk helpeth wind in the stomack Also it helpeth the white scal and all such like scabs if they be washed therewith morning and evening It dryeth up Ulcers also it is of marvellous vertue against chilblains and kibed heels and chaps and such like in the hands or feet that come through cold being used thus First perfume the parts that are sore over the fume of hot water so that they may sweat then dry them and wash them with the aforesaid water and annoint them with the oyl and put on a pair of gloves or such like in very short time they shal be whole The air helpeth much in wounds in any part of the body because it preserveth the flesh from putrifaction and keepeth it from alteration and taketh away the pain and healeth the sore Also it preserveth the
face if it be annointed therewith Moreover it is marvellous in old diseases inwardly if ye give thereof every morning a drachm with halfe an ounce of Vegitabile Syrupo Leonardo The fire cureth sores and such like and the earth remaineth in his state Ye shall understand that these are great secrets of importance which I have revealed of this Gumme and happy shall he be that useth them in the time of need Now the order to make this oyl is thus Take as much Frankincense as thou wilt and put it into a Retort of glasse with the fourth part of common ashes and set it to distill and give it first a small fire until the oyl change colour then presently change the Receiver and augment the fire untill all the substance be come out Ye shall understand that this oyl is best fresh for when it is old it wil wax thick and cannot pierce so well 204 The secrets of Mercury or Quick-silver Quick-silver is a liquid Mineral and volatile which the Alchymists call Sulpher volatilis and wil accompany with all other metals but with smal fire they may be separated again and wil fly away in fume and for that cause the Philosophers call it Servus fugitivus as a man would say it can hold friendship with none but so soon as he hath done his service he flyeth away as it is seen by Gold-Smiths that gild plate for when they have laid him on with the gold they put it to the fire and he flies away and the like it would do when any man doth occupie him in any sort of infirmity And the order to calcine it is this Take a long pot of stone that is very wel glazed with the neck a foot and half long and that hath a very narrow mouth as is possible and put therein two or three pound of Quick-silver then set the same pot in a sallet of Iron and lute them close together and set it upon a furnace and give them fire according to art until the Quick-silver remain calcined having special care that your head and receiver be very wel luted lest you lose some part of the Quick silver and thus in eight daies it shal be finished which shall be apt for solution Also this calcination serveth to divers and sundry medicines it mortifieth corrosive Ulcers without any pain The solution is made in this order Take the said Calx and put it into a long neck'd glass and put thereon distilled vinegar and set in warm sand four and twenty houres and then give it one walm and when it hath boil'd pour out the vinegar and then if there remaine and feces in the bottome put in fresh vinegar and do as thou didst before and this thou shalt do so often till it be dissolved into water and when all is dissolved evaporate away the vinegar that there remain but little in the bottom then put thereto water of hony made by distillation and so the solution of Mercury shal be finished which is miraculous in many infirmities It serves against the cough Catarrhe and for those that have their stomacks putrified with the Pox using it with other syrups and potions It helpeth those whose milt is indurated and also for those that have any kind of Fistula in any part of the body It is also good for divers other things which I will not insert here because others should endeavour too by exercise to find out other secrets thereof as I have done 205 To make the representation of the whole world in a glasse Take of the purest salt Nitre as much as you please of Tin half so much mix them together and calcine them hermetically then put them into a Retort to which annex a glasse receiver and lute them wel together let leaves of gold be put into the bottome thereof then put fire to the retort until vapours arise that will cleave to the gold augment the fire till no more fumes ascend then take away the Receiver and close it hermetically and make a lampe fire under it and you wil see presented in it the Sun Moone Stars Fountains Flowers Trees Fruits and indeed even all things which is a glorious sight to behold 206 In a fit of the stone when the water stops Take the fresh shels of Snailes the newest will look of a redish colour and are best take out the Snails and dry the shels with a moderate heat in an Oven after the bread is drawn Likewise take Bees and dry them in the same manner and beat them severally into powder then take twice so much of the Bees powder as of the Snails and mix them well together keep it close covered in a glaffe and when you use it take as much of this powder as will lie upon a six pence and put it into a quarter of a pint of the distilled water of Bean flowers and drink it fasting or upon an empty stomack and neither eat nor drink for two or three hours after This wil both cause the urine to come away and bring the gravell or stone away with it and hath done very much good 207 A Medicine for the Stone Pellitory of the wall Smallage Holioaks Mallows Tansie and Saxifrage of each take an handfull chop them small and quile them in a little linnen bag then take three pints of Cream half a pint of malmsie a quarter of a pint of running water and set them on the fire and when it doth seethe then put the bag of herbs into the pot and when the bag is throughly hot wring it between two trenchers over the pot to save the liquor then lay the bag to the grief as hot as you can suffer it and as soon as it cooleth make it hot again in the same liquor and so apply it to the grief 108 Another very good medicine for the Stone Make a posset of a quart of Rhenish wine a pinte of Ale and a pint of milk then take away the Curd and put into the drinke two handfuls of Sorrel one handful of Burnet and halfe a handful of Baulm boil them together a good while but not too long lest the drink be too unpleasant then take of the drink a quarter of a pint or rather half a pint at once at morning and to bedward putting therein first two or three spoonfuls of juyce of Lemmons This is an excellent medicine for the Stone in the Kidnies to dissolve and bring it away It is very good in these diseases of the Stone to use Burnet often in your drink at meals and often to steep it in over night and in the morning put in three or four spoonfuls of juyce of Lemmons and to drink thereof a good draught every morning a week together about the Full Moon three daies before and three daies after 209 To dissolve the Stone which is one of the Physicians greatest secrets Take a peck of green Bean Cods wel cleaved and without dew or rain and two good handfuls of Saxifrage lay the same
be for it worketh this operation viz. as soon as it joineth to the stomack it draweth to it all the evil humors of the body and imbraceth them and carrieth them forth of the body both by vomit and seige and so leaveth nature unburthened which may prevaile at pleasure because it hath no impediment and the order to make it is thus Take fine white sugar four ounces pure Pearls Musk Saffron Lignum aloes Cinamon of each one scruple Petra Philosophale four drams mix them together and make thereof Lozanges with Rose water according to art the which ye shal keep in a box of Wood close shut and the order to use it is thus When the physician goes do visit any sick person and intends to prepare him some medicine to take inward the best and most perfect inward medicine that he can ordain is this Aromatico because it evacuateth the stomack by vomit and the body downward and his operation is such that it doth in manner help any crude sort of infirmity and the quantity is from one dram to two drams and may be taken in broth in wine in water or mix it with any pils or potion giving charge that when it is put into any potion thou leave none in the bottom of the cup where thou drink it out because the Petra Philosophale is heavy and wil remain in the bottome for if that remain it wil not work at all giving also charge the day that you give this medicine that you let the patients drink as much crude water as they wil and give them little meatto eat that day and this is the order to use this medicine 3 Caustick Take Arsenick Cristaline sal Armoniak Sublimate of each alike boil them being sinely ground in as much strong vinegar as the matter weigheth until 2 third parts be consumed and that there remain a third then keep it in a glass close shut for thy use as I wil shew thee in divers places when occasion shal serve 4 A Magistrale Cerot against the white Scal. This Cerot is of great vertue and of marvellous experience to resolve the white scal because it is penetrative Mundificative and Resolutive and causeth the hair to grow where it is fallen away to the great content of the Patient and honor of the Physician and it is made in this order Take Frankincense that is strained from his filth what quantity you wil and distil it in a retort and give it fire at the least forty hours then let it cool and break the glasse and in the bottome thou shalt find a black mase the which make into powder then for every pound of the said powder put thereto one ounce of Wax and four ounces of the said oyl that you distilled and half an ounce of the heads of Bees the which are easie to be had in Summer Mix all the aforesaid things in a vessel of Copper and with a smal fire make them in form of a liquid unguent and when thou wilt use it shave the head and wash it and lay thereon this Cerot upon a fair cloth warme and every two daies change it and so in short time thou shalt see strange effects of his vertue This serveth also against breaking of bones dislocations and for scabs ulcerated because it dryeth and comforteth and resolveth all the evil qualities giving charge in the distilling because the fire many times consumeth it so that in the bottome their remains nothing that is good and therefore beware in the making 5 Pillole Magistrale which is good against any infirmties These pils are of great vertue and especially against all kind of pains coming of corrupt humors for they purge the putrified humors and preserve the body from corruption and the order to make it is thus Take Olibanum Mastick Mirrhe Sarcocolla aloes hepatica Eleborus niger Saffron Turbit Colloquintida of each what you please Stamp them finely and for every ounce of the aforesaid matters put thereunto two Carets of Musk and then incorporate it with hony of Roses and Aqua vitae of each a like and this paste thou mayest keep six months in a vessel of lead the quantity is from two drachms to three drachms in the morning fasting and drink thereon a little wine These pils are most excellent to take away the pains of the Gout and to preserve a man from it they are also good for them that have the french pox because they evacuate the gross and viscous humors and maintain the body in good temperature and using them in those diseases it preserveth the body in good temperature They are also good for women that are troubled with pains of the Mother and retention of their terms for these are aperative and provoke them and purgeth the Matrix of all impediments contained therein They serve against the Megrum and all pains of the head and also against all kind of putrified fevers as the experience thereof hath been seen sundry times 6 To make a Quintessence of marvellous vertue Quintessence is so called because it is an essence taken from the elements without corrupting them and it 's called Quinta essentia because its an effence above the four elements which hath a marvelous vertue in preserving all things from putrefaction and is of so much vertue that drinking every morning half an ounce thereof as soon as a person riseth out of his bed it preserveth in continual health It helpeth wounds and sores of all sorts by washing them therewith It preserveth all flesh fish and fruits that are put therein The order to make it is thus Take fourteen pound of good strong wine common hony one pound Annis-seed Coriander Lignum aloes Calamus Aromoticus of each three ounces Rose water foure ounces Beate those things which are to be beaten grosly and infuse them in the said wine two daies and then put them in a gourd of glasse and distil it by Balneo so long til the extracted water burn and when it wil burn distil it no more then keepe that which is distilled in a glasse close stopped that it take no air and so keep it til thou have occasion to use it for it is a most rare liquor because it resolveth all indispositions that happen to mans body If any desire to have this Quintessence more perfect let him take a tenth part of good hony with a little Cinnamon and distil it again by Balneo and the Flegm wil remain all in the bottom of the vessel and the Quintessence wil be so fine that the air will take it away And therefore he that can make this well shall work strange cures therewith even to admiration 7 Quintessentia solutiva which is of Marvelous operations in divers matters This Quintessentia solutivae evacuateth the body with great ease and without any detriment and it purgeth all parts of the body that are troubled with gross and viscous humours it resolveth swellings and taketh away the pains it preserveth the sight and killeth worms and causeth a
good appetite with many other good qualities which I shall leave at this time and the order to make it is thus Take Lignum aloes Cinnamon Turbit aloes hepatica of each one ounce Colloquintida two ounces Cloves Saffron of each three scruples Musk of Levant one drachm Julep of Violets one pound Mix all the aforesaid maters together in a glasse and put thereon two pound of Quintessence and so let it stand twelve daies and then strain it and put it into a vessel of glasse close shut this may be taken with broth wine or with what sirup or potion you wil the quantity is from two drams to four drams in the morning fasting without keeping of any diet at two ounces and it shal work wel without trouble at all 8 Syrupo Solutivo or the soluble Syrup with the order how to make and use it This soluble Syrup made in decoction is very wholsome and of great vertue and especially in crude humors for it disperseth the matter and evacuates it with great ease and without danger or trouble of the Patient The order to make it is thus Take Sage Rosemary Siccory Carduus Benedictus Nettles Organy of each an handful Figs Raisins Dates sweet Almonds Sal Gemma of each four ounces Colloquintida Aloes hepatica Cinnamon Mirabolani citrini of each two ounces common hony two pound Stamp them all grosly and put them to infuse in eighteen pound of fair water then boil it til half be consumed then strain it and distil it by a filter and atomatize it with two carets of Musk and a pint of Rosewater and then it is made which you shal keep in a glass bottle close stopped The dose is from foure ounces to six In winter you must take it very warm and in the spring and Autumn take it warm and no more in summer you must take it cold This purgeth the grosse humors of the body and hurteth not the stomack You may use it in a Fever for four or five daies together and it wil help it In crudity of humors as the French Pox Gouts Catarrhs Dogly Artetica and such like matters where there is no accident of Fevers you may take it ten or fifteen daies together and it cannot hurt for it purgeth most excellently It is given against the cough against flux of the urine and pains in the head and carnasity in the yard or the Hemeroids And in brief it is good against all diseases caused of corrupt humors for it hath such vertue that it draweth from all parts and evacuateth the humors intestinal There hath been great experience of this syrup in such persons as had in a manner utterly lost their taste who by using it have been brought to a good temperature there have been also infinite experiments on ulcerated persons and ful of sores ill handled by poverty and weaknesse who finding no means to cure them have been cured by this syrup in fourteen or fifteene dayes Cum multis aliis c. 9 Sirrupo Magistrale Leonardo which serveth against an infinite number of diseases and is a rare medicine This syrup is solutive and very plesant to use and cannot hurt in any wise which is seldom seen in other Medicines and the order to make it is thus The leaves of Sine two ounces Fumitory Maiden hair Harts-tongue Liver wort Epitemum Ellemo Pollipody of the oake the flowers of Borage Bugloss Liquorice of each three ounces Colloquintida Eleborus niger Aloes hepatica Mirabolani Indi of each one ounce Pruins fourteen Sebestien twelve Tamerisk one ounce Stamp them grosly and infuse them in ten pounds of fumitory water then boil it until the consumption of the third part and then strain it and in that which is strained put these things Syrup of Staecados one pound Saffron one scruple mel rosarum six ounces Rectified Aqua vitae four ounces Musk one drachm the mussege of Marish Mallows foure ounces Benjamin one ounce Rose water three ounces and then it is made which ye shal keep in a glasse close stopt and keep it in a temperate place and this you must take warm the quantity is from two ounces to four ounces and it is a most safe medicine to be used without keeping of any diet It helpeth those much that have Pellaria Scabs Hemeroids and such like diseases and may be given unto a woman with child without any danger when she shal have occasion to use any 10 To make artificial Balm and the vertues thereof This balm hath all the vertues of the natural balm although not in quality yet in vertue The order of making it is this Take one pound of Venice Turpentine oyl of Bayes perfect without mixture four ounces Galbanum three ounces Gum Arabic four ounces Olibanum Mirrha elect Gum Hederae of each three ounces Lignum Aloes Galingal Cloves Consolida minore Cinnamon Nutmegs Ginger Zedoaria Diptamnum album of each one ounce Musk of Levant Ambergreece of each one drachm Beat all these things together and put them into a Retort of glass wel luted and put thereto six pound of rectified Aqua vitae without flegm and so let it stand eight daies and then distil it by sand and the first extraction wil be white water mixed with oyl then keep the fire smal until there come forth a blackish oyl then change the receiver and set thereto another and increase the fire til all the spirits be drawn out then separate the oyl from the black water and likewise from the white and keep them a sunder by themselves The first water that is white is called Aqua del Balsamo or a Balm water and the oyl seperated from that is called Oleum del Balsamo or oyl of Balm The second water that is black is called Mater del Balsamo or mother of Balm and the oyle separated from that water is called del Balsamo artificiato or artificial Balme which should be kept as a most precious Jewel Each of these Waters and oyls have their several admirable vertues and operations for effecting of wonderful cures but the artificial Balm is a most miraculous liquor as for the Stitch in the side for which the dose is two drachms the Cough Catarrhe coldnesse in the head or stomack wounds in the head andinfinite others yea I know no disease either hot or cold but it doth good to it and that by its own quality and hidden vertues cooling the hot and heating the cold In a word whosoever hath this precious liquor may be kept from or cured of all infirmities and need not seek for the natural Balm with so great expences and the hazard of life as hath been often seen 11 Vegetable syrup which is miraculous and divine This Syrup is a secret with which many miracles have many times been wrought in divers operations on many infirmities The order to make this syrup is thus Take Lignum aloes Riopontico Eupatorio red Saunders of each two ounces beat them and make thereof a decoction in good form and
A Medicine for the falling down of the Matrice to the bearing place ibid Another to be laid to the Navel and to the back right against the Navel for the same use pag. 151 Immoderate flux menstrual suppressed or stayed ib For a woman that hath too much of the flowers pag. 152 To stop the whites in women ibid Another for the same ibid To make Pomatum ibid Magno Liquore which is of great vertue pag. 154 How to compound Aromatico Leonardo with its vertues pag. 156 Caustick pag. 157 A Magistrall Cerot against the white Scal. ibid Pillole Magistrale which is good against any infirmties pag. 159 To make a Quintessence of marvellous vertue pag. 160 Quinta essentia solutiva which is of Marvelous operation in divers matters pag. 161 Syrupo Solutivo or the soluble Syrup with the order how to make and use it pag. 162 Sirrupo Magistrale Leonardo which serveth against an infinite number of diseases and is a rare medicine pag. 164 To make artificiall Balm and the vertues thereof pag. 165 Vegetable syrup which is miraculous and divine pag. 166 Unguento Magno Leonardo pag. 167 Experiments in Cookery and Houswifery Sallets or Sawce 1 A Lemmon Sallet TAke Lemmons rub them upon a grate to make their rinds smooth cut them in halfes take out the meat of them and boil them in fair water a good while changing the water once or twice in the boiling to take away the bitternesse of them when they are tender take them out and scrape away all the meat if any be left very clean then cut them as thin as you can to make them hold in a long string or in reasonable short pieces and lay them in your glass and boiling some of the best white-wine vinegar with sugar to a reasonable thin syrup pour it upon them into your glasse and keep them for your use 2 To keep Clove Gilliflowers For Sallets Take the fairest Clove Gilliflowers clip off the whites from them put them into a wide mouth'd glass and strew a good deal of sugar finely beaten among them then put as much wine vinegar to them as wil throughly wet them tie them up close and set them in the Sun 3. To pickle Oysters Take a peck of the greatest Oysters open them and put the liquor that comes from them saved by it self to as much white wine boil it with a pound of Pepper bruised two or three spoonfuls of large Mace and a handful of Salt til the liquor begin to waste away then put in your Oysters and plump them and set them off the fire til they be cold and so put them up in little barrels very close 4 To pickle Quinces Boil your Quinces that you intend to keep whole and unpared in fair water til they be soft but not too violently for fear you breake them when they are soft take them out and boil some Quinces pared quartered and cored and the parings of the Quinces with them in the same liquor to make it strong and when they have boiled a good time enough to make the liquor of sufficient strength take out the quartered Quinces and parings and put the liquor into a pot big enough to receive all the Quinces both whole and quartered and put them into it when the liquor is through cold and so keep them for your use close covered 5 To keep Goosberries Take a handful or two of the worser of your Goosberries cut off their stalks and heads and boil them all to pieces in a pottle of water putting into the boiling thereof halfe a quarterne of sugar then take the liquor strain it thorow a hair strainer and while it cooleth cut off the stalks and heads of the fairest Goosberries being very careful you cut not the skin of them above or below put them into a Gallipot and pour the liquor in after them 6 Purslane must be used as you do the Goosberries 7 How to keep Cucumbers raw Take a Kettle big enough for your use half ful of water make it brackish with salt boil therein ten or twenty Cucumbers cut in halves then take the raw Cucumbers being somewhat little and put them into the Vessel wherein you wil keep them and when your liquor is cold strain so much of it into them as may keep the Cucumbers alwaies covered 8 To keep boiled Cucumbers Take a Kettle of water put salt to it boil it wel then take your raw Cucumbers put them into it and keep them with running up and down very softly til they be as it were perboyled then take them out and lay them aside til they be cold then put them up in the vessel you wil keep them in and when the liquor is cold strain it into them til they be all covered 9 To pickle Cucumbers to keep all the year Pare a good quantity of the rinds of Cucumbers and boil them in a quart of running water and a pint of wine vinegar with a handful of Salt til they be soft then letting them stand til the liquor be quite cold pour out the liquor from the rinds into some little barrel carthen pot or other vessel that may be close stopped and put as many of the youngest Cucumbers you can gather therein as the liquor wil cover and so keep them close covered that no wind come to them to use all the year till you have new If your Cucumbers be great 't is best to boil them in the liquor til they be soft 10 To keep Cowslips for Sallets Take a quart of white wine vinegar and half a quarter of a pound of fine beaten sugar and mix them together then take your Cowslips pul them out of the pods and cut off the green knob at the lower ends put them into that pot or glasse wherein you mind to keep them and wel shaking the vinegar and sugar together in the glasse wherein they were before poure it upon the Cowslips and so stirring them morning and evening to make them settle for three weeks keep them for your use 11 Violets Buglosse Borage Rosemary Marigolds Fennel These are all to be used as you do your Cowslips onely of Fennel you must take the seeds when they are new put out of the pod 12 To keep Broom flowers for Sallets Gather so many buds in one day if you can as you mean to keep then take your pot and lay first a lay of white salt in the bottome of it and then a lay of Buds or flowers then another of white salt and so another of Flowers till you have filled your vessel so full as you can thrust them down let them stand one day and if they shrink down fil them up with flowers and after fil it up with Verjuyce and lay a good deal of salt upon the top of it and stop it up close 13 To keep Barberies to garnish your meat c. Take the worst of them and boil them in fair water and strain the liquor from them and while the
Mutton half roasted cut off most of the meat thereof in thin slices into a fair dish with the gravie thereof put thereto about the quantity of a pint of clarret wine with a spoonefull or two at most of the best Wine vinegar season it with Nutmegs and a little Ginger then pare off the rindes of one or two good Lemmons and slice them thin into the Mutton when it is almost well stewed between two dishes and so let them stew together two or three walmes when they are enough put them in a clean dish and take the shoulder blade being wel broiled on a Gridiron and lay it upon the meat garnishing your dish with some slices and rinde of the Lemmons and so serve it 50 To make Veale Toots or Olives Take the Kidney of a loyne of Veale roasted with a good deal of the fat and a little of the flesh mince it very smal and put to it two eggs one Nutmeg finely grated a good quantity of Sugar a few Currants a little Salt stir them wel together and make them into the forme of little Pasties and fry them in a pan with sweet Butter 51 To make very fine Sawsages Take four pound and a half of Pork chop it smal and put to it three pound of Beefe Suet and chop them very smal together then put to them a handful of Sage finely shred one ounce of Pepper one ounce of Mace two ounces of Cloves a good deal of Salt eight eggs very wel beaten before you put them in then work them wel with your hand til they be throughly mingled and then fill them up Some like not the egges in them it is not amisse therefore if you leave them out 52 To make Brawn eat tender and delicate Put collars of Brawn in Kettles of water or other apt vessels into an oven heated as you would for houshold bread cover the vessels and so leave them as long in the Oven as you would do a batch of bread A late experience amongst Gentlewomen far excelling the old manner of boiling Brawn in great Kettles Quere if putting your liquor hot into the vessels and the Brawn a little boiled first by this means you shal not give great expedition to your work 53 To boila Capon in white broth Boil your Capon by it self in fair water then take a ladle ful or two of mutton broth and a little white wine a little whole Mace a bundle of sweet herbs and a little marrow thicken it with Almonds season it with sugar and a little verjuyce boil a few Currants by themselves and a Date quartered left you discolour your broth and put it on the brest of your Capon Chicken or Rabbet If you have no Almonds thicken it with Cream or with yolks of eggs Garnish your dishes on the sides with a Lemmon sliced and sugar 54 To roast a shoulder of Mutton with Oysters When you open the Oysters save the liquor then season them with pepper and a little cloves and mace and herbs finely chop'd and the yolks of two or three egs chopped smal and some currans perboiled a little then stuff your shoulder of mutton thick with your oysters then season it and lay it to the fire and roast it then take the rest of your Oysters and boil them with a little white wine and some butter this is sawce for a shoulder of mutton When your oysters are opened you may perboil them in their own liquor then take them out and season them 55 To boil a Mallard with Cabbage Halfe roast your fowl then take it off and case it down then put it into a pipkin with the gravie then pick and wash some Cabbage and put to your Mallard with as much fair water as wil cover it then put in a good piece of butter and let it boil an hour season it with pepper and salt and serve it upon sops 56 To stew a Mallard Roast your Mallard half enough then take it up and cut it into little pieces then put it into a dish with the gravie and a piece of fresh butter and a handful of parsly chop'd small with two or three onions and a cabbage lettice let them stew one hour then season it with pepper and salt and a little verjuyce then serve it 57 To souce a young Pig Take a young pig being scalded boil it in faire water and white wine put thereto bay leaves whole Ginger and Nutmegs quartered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot 58 To roast a Pig with a Pudding in his belly Flay a fat Pig truss his head looking over his back then temper as much stuff as you think wil fil his belly then put it into your Pig and prick it up close when it is almost roasted wring out the juyce of a Lemmon when you are ready to take it up take foure or five yolks of egs and wash your Pig all over mingle your bread with a little Nutmeg and Ginger then dry it and take it up as fast as you can let your sawce be vinegar butter and sugar the yolk of an hard egg minced and serve it hot PUDDINGS 59 How to make an Italian Pudding Take a Manchet and cut it in square pieces like a die then put to it half a pound of beese suet minced smal raisins in the sun the stones pick'd out Cloves Mace minced Dates sugar marrow Rose water Egs and Cream mingle all these together and put it into a dish fit for your stuff in less then an hour it wil be baked then scrape on sugar and serve it 60 To make a Haggesse Pudding Take a fat Haggesse perboil it wel take out the Kernels shred it smal and temper it with a handful or two of grated Manchet then take three or four Eggs wel beaten Rosewater and Sugar Cloves Nutmegs Cinnamon Mace very finely beaten Currans and Marrow good store temper them all together with a fit quantity of Cream being first moderately seasoned with Salt 61 To make the best white Puddings Take a pound of Almonds blanch them stamp them putting in a little milke sometime to them in the stamping then put to them three handfuls of fine flower or as much grated bread first baked in an oven six egs well beaten a good deal of marrow cut in little pieces season them with Nutmegs and Sugar three spooufuls of Rose water and a little salt temper them all together with as much Creame as wil serve to wet or mingle them and so fill them up 62 A Rice Pudding Take thin Creame or good milk of what quantity you please boil it on the fire with a little Cinnamon in it and when it hath boiled a while take out the Cinnamon and put in Rose water and Sugar enough to make it good and sweet then having your Rice ready beaten as fine as flower and searced as some do it strow it in til it be of the thicknesse of a hasty Pudding
Sinnews of a Cowes heel the flesh and fat cut away slice them as thin as you can and boil them in milk warm from the Cow till it be stiff enough to cut which you shall try with a spoon then strain it thorow a cloth and sweeten it with sugar and a spoonful or two of Rose water then stir them wel together with a spoon and letting it stand til it be cold slice it out in what forme you list and serve it SWEETS 95 To make sweet Bags to lay Linnen in Take Damask Rose buds pluck them and dry the leaves in the shadow the tops of Lavender flowers sweet Margerome and Basil of each a handful all dried and mingled with the Rose leaves Take also of Benjamin Storax Gallingal roots and Ireos or Orris roots twice as much of the Orris as of any of the other beaten into fine powder a piece of Cotton wool wetted in Rose water and put to it a good quantity of Musk and Ambergreee made into powder and sprinkle them with some Civit dissolved in Rosewater lay the cotton in double paper and dry it over a chafingdish of coals Lastly take half a handful of Cloves and as much Cinnamon bruised not smal beaten mix all these together and put them up in your Baggs 96 Sweet bags to lay among linnen Take Orris Ciprus Galamus Fusis all of them gross beaten and Gallingal roots of eath a handful and as much of the smal tops of Lavender dried and put them into bags to lay among your clothes you may put in a handful or two of Damask-Rose leaves dried which will somewhat better the scent 97 Cyprus powder Take of Storax Calamint four ounces Calamus Aromaticus two ounces red Roses two ounces of Marjorome and Rosemary flowers of each one ounce Orange pil one ounce and a half of Cloves and Lignum Rhodium of each two drachms and fine Musk twenty grains Make all these into powder and put it up into a bag fitting 98 Powder of Violets Take of sweet Ireos roots one ounce red Roses two ounces Storax one ounce and a halfe Cloves two drachms Marjorome one drachm Lavender flowers one drachm and a halfe make these into powder then take eight grains of fine Musk powdered also put to it two ounces of Rose water stir them together and put all the rest to them and stir them halfe an hour til the water be dried then set it by one day and dry it by the fire half an hour and when it is dry put it up into bags 99 Cyprus Matches to burn in perfume Take of Willow wood made into Charcoal one pound of Benjamin two ounces Storax liquida one drachm and a halfe of Storax Calamint one ounce Marjorome one ounce Cloves one ounce of fine Musk ten grains beat them altogether into powder then take of Quincy Draggagenty foure ounces put it in Rose water and stir them wel together and let them stand a night and a day then put all the aforesaid parcels to this Rose water which must be no more then wil make it into a Paste and thereof make up your Matches in what forme you list and let them dry in the shadow without fire or sun 100 How to make a sweet water Take a gallon of Wort half a gallon of running water of Lavender and Bay-leaves dried of each two handfuls of Orris powder one ounce put all these together in an earthen pot let them stand one day and one night stirring them often the morrow after distil it putting in a penny worth of Balm and the water which cometh off the distilling wil be very sweet 101 To make a sweet powder Take Orris half a pound six pence Ciprus half a pound ten pence Calamus half a pound eight pence Fusis half a pound twenty pence Benjamin two ounces twelve pence Musk powder twelve pence grains one pound eighteen pence Total seven shillings two pence 102 Another for the same Take Benjamin four ounces two shillings Storax Calaminta three ounces two shillings Fusis of Cloves three ounces nine pence fine Ireos six ounces two pence Santalum Citrinum three ounces eighteen pence Musk 20 grains three shillings four pence Civet ten graines 20d. Total eleven shillings five pence 103 To make the Mosse powder Take of Mosse that groweth upon a sweet Appletree or a pippin tree a good quantity gathered betwixt the two Ladie daies put the mosse into a quart of Damask Rose water stop the glasse set it before the fire let it so remain one day and one night then take it out and lay it on the bottome of a sieve put it into an oven and dry it beat it to powder then take Benjamin Storax Calaminta Lignum aloes of each one ounce Musk Ambergreece Civet of each six ounces beat all these in a mortar together til they come to a powder then mix it with the mosse powder and it wil be a most excellent sweet powder 104 To make a sweet Bal or powder Take Cloves and Nutmegs of each one ounce Cinnamon and Benjamin of either half an ounce Calamus Aromaticus and white Sanders of each two ounces beat every of them severally and searce them into fine powder and then beat them into a past with Rosewater Take then Storax Calaminta two ounces Labdanum one ounce beat them in a mortar with Rosewater til they be wel mixed and then put the other Paste to them and beat them together till they be throughly mixed Then take Ambergreece Musk and Civet of each four or six grains bruise them and mix them wel together in a Sawcer with a little Rose water then put them to the other Paste and work them wel together warming both the paste and your hands very wel with a chafingdish of coals wel kindled standing by you til you have very wel incorporated them together and then while the paste is warme make it up into what assize or forme you please 104 To make Snow Take a quart of thick Cream and five or six whites of Egs a Sawcer ful of sugar finely beaten and as much Rose water beat them altogether and alwaies as it riseth take it out with a spoone then take a loaf of bread cut away the crust set it in a platter and a great Rosemary bush in the middest of it then lay your Snow with a spoone upon the Rosemary and so serve it 105 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 coole then strew on Cinnamon and sugar then take some of your aforesaid cream and lay on it scrape on sugar and serve it FINIS The CONTENTS of the third Part. For Sallets c. A Lemmon Sallet 181 To keep Clove Gilliflowers For Sallets ibid To pickle Oysters 182 To pickle Quinces ibid To keep Goosberries 183 Purslane ibid How to keep Cucumbers raw
hours shaking it together three or four times then take it out and being cold pour it forth and put almost as much more of the mixed spirits digested as before in a gentle heat by Balneo then put it forth to the first extracted and adde halfe as much more spirits the third time and digest it again and then have you extracted all the special part of the Amber and leave nothing but a black dead earth of no value Then take a pint of the spirit of what herb you will use and dissolve therein one pound of pure white sugar candy or at the least twelve ounces very finely powdered and searced thorow a fine searcer for the speedier resolution thereof It is best to dissolve it cold This dissolution must be twice filtered thorow a thin cap paper to make it very perfect clear then take three parts of this dulcified spirit to one of your extract of Amber drawn with spirit of wine then shake them well together and let them stand in a square glasse very close stopped untill it shall be perfectly clear one drachm of this extraction of Amber will serve to dulcifie and make fit two quarts of the spirit of Mints or Clary or the like and give it a most excellent taste and efficacious vertues 23 Spirit and water of wormwood the lesser Composition Take of the leaves of dried Wormwood two pound Annis-seeds halfe a pound steep them in six gallons of small wines 24 houres then distill them in an Allembick adding to every pound of the distilled water two ounces of the best sugar Let the two first pound you draw out be called Spirit of Wormwood those which follow Wormwood water the lesser Composition 24 Spirit and water of Wormwood the greater Composition Take of common and Roman Wormwood of each a pound Sage Mints Bawm of each two handfuls the roots of Gallanga Ginger Calamus-aromaticus Alacampane of each three drachms Liquoris one ounce Raisins of the Sun stoned three ounces Annis-seeds and sweet Fennel seeds of each three drachms Cinamon Cloves Nutmegs of each two drachms Cardamoms Cubebs of each one drachm Let the things be cut that are to be cut and the things bruised that are to be bruised all of them infused in 24 pints of Spanish Wines for 24 hours then distilled in an Allembick adding two ounces of white sugar to everie pint of distilled waters Let the first pint be called Spirit of Wormwood the geater Composition 25 Spirit and water of Angelica Take of the leaves of Angelica eight ounces of Carduus Benedictus six ounces of Bawm and Sage of each four ounces Angelica seeds six ounces sweet Fennel seeds nine ounces Let the herbs being dried and the seeds be grossy bruised to which add of the spices called Aromaticum Rosatum and of the spices cal'd Diamoscha dulce of each an ounce and a half infuse them two daies in thirtie two pints of Spanish wine then distil them with a gentle fire and with everie pound mix two ounces of sugar dissolved in Rosewater Let the three first pound be called by the name of Spirit the rest by the name of Water 26 Spirit of Wine extraordinarie Take the finest paper you can get or else some virgin parchment strain it very right and stiffe over the glass body wherein you put your Sack Malmsie or Muscadine oyl the paper or virgin parchment with a pensil moistned in the oyle of Ben and distill it in Balneo with a gentle fire and by this means you shall purchase only the true spirit of Wine You shall not have above two or three ounces at the most out of a gallon of wine which ascendeth in the form of a cloud without any dew or veins in the helm Lute all the joynts well in this distillation This pirit will vanish in the air if the glasse stand open 27 Quintessence of Snakes Adders or Vipers Take of the biggest and fatest Snakes Adders or Vipers which you can get in June or July cut off their heads take off their skins and unbowel them then cut them into small pieces and put them into a glasse of a wide mouth and set them in a warme Balneo that they may be well dryed which they wil be done in three or four dayes then take them out and put them into a bolt head and pour on them of the best alcolizated Wine as much as wil cover them six or eight fingers breadth stop the glasse he metically and digest them fifteen daies in Balneo or so long til the Wine be sufficiently covered which pour forth then pour on more of the foresaid spirit of wine til all the quintessence be extracted Then put all the tinged spirits together and draw off the spirit in a gentle Balneo til it be thick at the bottome on this pour the spirit of Wine caryophilated and stir them wel together and digest them in a Circulatory ten daies then abstract the spirit of wine and the quintessence remaineth at the bottome perfect This quintessence is of extraordinary vertue to purifie the blood flesh and skin and consequently all diseases therein It cures the falling sicknesse strengthens the braine sight and hearing and preserveth from gray hairs reneweth youth preserveth women from Abortion cureth the Gout Consumption causeth sweat is very good in and against pestilentiall infections 28 A liquor against the tooth Ach. Take of oyle of Cloves well rectified half an ounce in it dissolve half a drachm of Camphire adde to them of the spirit of turpentine four times rectified in which half a drachm of Opium hath been infused half an ounce A drop or two of this liquor put into a hollow tooth with some lint easeth the tooth ach presently 29 A Liquor to comfort smelling and preserve the head Take Lignum aloes two ounces Annis-seed four ounces Calamus aromaticus one ounce Calamint dried three ounces common hony two pound strong white wine twelve pound let all these be infused for four daies and then distil it in Balneo and when you distil it put into the Receiver six grains of Musk dissolved in two ounces of Rosewater and distil away but three pound the which keep in a glasse close stopped and when you will comfort the smelling wash the face and beard therewith and you shall smell a savour of marvellous effect which comforteth nature marvelousty it comforteth the stomacke and helps a stinking breath it helpeth the mouth being ulcerated and those that have the rupture in short time if you wash it twice a day therewith it helpeth also women that are troubled with descension of the Matrix if you wet a cloth in it and lay it upon the mother in short space it restores great health Also it helpeth those that are troubled with the Meagrum or paines in the head coming of cold or winde if you wash the head with the said liquor it presently giveth ease It hath divers other vertues which I will not now recite 30 To make an Antimonial
Nature helpeth Digestion provoketh Urine and looseth the Bodie which things are most comfortable to the bodie The order of making it is thus Take ten ounces of the seeds of Quinces the pils of Citrons six ounces Balm Nettles of each four ounces beat all these grosly and infuse them in twelve pound of strong white wine and there let it remain six dayes then distill it with six ounces of honey and fifteen ounces of sugar untill you have received two pound of water then take it from the fire and let it coole and strain it by a filter and then put therein the first water and eight grains of Musk dissolved with about two ounces of Rosewater and then for every pound of the said Water put thereunto one scruple of the oyle of Vitriol and incorporate them well together then keep it in a Glasse close stopped that it take no aire And of this you may take one ounce in the morning cold and fast thereon for whosoever they be that shall use this in their health shall seldome be sick but shall live in much health For into this Composition there entereth the seeds of Quinces which resolve the evill quality of the stomack and make the heart merry the Pomecitron pils preserve and help digestion the Balm purifieth the blood he aleth the Liver causeth good digestion and comforteth the heart The nettles warm provoke urine mundifie the reins and resolve the malignity of the sinnews The Wine comforteth nature strengtheneth the head and sustaineth the strength The Musk is warme by nature and resolveth the windinesse and purgeth the blood The oyl of vitrioll healeth all the Scoriationes of the mouth the brest and stomack and preserveth the body from all corruption So by this you may see of what importance this Composition is through the vertue of the Simples that are therein So to conclude I say this is one of the best Compositions that can be made because of its nature It letteth alteration in our bodies and helpeth against all diseases and infirmities and prolongeth life 155 An exceeding good remedie against the yellow Jaundice Take one handful of red nettle-tops Plantane and Saffron and boil them wel in a pint of Ale then strain it and drink thereof for four or five daies together and you shall find help 156 An excellent receipt to destroy any Impostume Take of the roots of Flower-de-luces and roots of Lillies of each a like quantity stamp them together and put therein a quart of hony boil them all together either in wine or Ale and when they are well boiled then take the liquor thereof and strain it thorow a fine linnen cloth and when occasion serves let the Patient drink two or three spoonfuls at a time especially in the morning and evening first an last and this will speedily cure it 157 To make an issue Take Rice flowers and Mustard seed beaten to powder and with water make a little paste and lay a ring upon the place made of a rush and applie it 158 A medicine for the Itch of the body Take sweet butter unwrought wax vinegar Brimstone a little Rosewater red Cloves whole boil them together till they be like a salve then annoint the flesh three sundry nights by the fire therewith and no more 159 For kibed heels Take a Turnep make a hole in the top of it take out some of the pith infuse into that hole oyl of Roses then stop close the hole rost the Turnep under the embers when it is soft apply it plaister wise warme to the Kibe bind it fast 159 Of Waxing Kernels called by some Scrophulae their cure These kernels are commonly in the throats of young children being caused by superfluous melancholly humors corrupted and are a kind of Ulcers very hard to be holpen and evil to endure for when they are broke they cause excessive pain in that great abund ance of humors runneth thereunto and they are so hot and corrupt that outward medicines alone wil never help them because they proceed from an inward cause Therefore if thou wilt help them remove the cause first First then give them the Syrup against melancholly humors which you shall find among the syrups in the Experiments of Conserving and Candying then give them a dose of Aromatico fasting which will evacuate the stomack of choller and flegm and dry up those humors that run to the sores The Medicines to be applyed are two the first is Costick which wil mortifie it in 24 hours and take away the corruption but the Askar must not be taken away till it fall out it self The other medicine to be applied to the sore is the black Cerot of Godfredo de Medic. which is also written in Galen Thus it wil be cured in a short time as hath been proved 160 A special receipt to destroy Lice Take Frankincense and beat it into fine powder and a good quantity of Bores grease boil them together in an earthen pan and when it is boiled annoint therewith the place where the lice are and you shal be suddenly rid of them Or take stavesacre beaten to powder searced and mingled with soap and Tobacco ashes and annoint often therewith it wil speedily destroy them 161 How to cure the Measels In the curing of this disease it being only necessary to defend the heart and preserve the stomack from corruption and putrefaction you shall use this receipt Take Julep of Violets two cunces Rose water four ounces Oyl of Vitriol four grains mix them and let it be drunk cold This is a most rare medicine 162 To cure the disease of the Mother Take six or seven drops of the spirit of Castoreum in the beginning of the fit in two or three spoonfuls of posset Ale applying a plaister of Gavanum to the Navel 163 For the dead Palsie Annoint the neck pit often with Oleum Benedictum and that wil restore the speech annoint also the place affected oftentimes with mustard against the fire and after that bath it with wine and bath it again morning and evening if the party be young with Aqua vita if old take a spoonful of Aqua vitae and halfe a spoonful of Sage-water distilled and bath it therewith drink also every morning and night as much treacle as four Pease in some stale Ale 164 A plaister for a Bile or Push Take a yolke of an egge and half a spoonfull of English hony mix them together with fine Wheat-flower and making it to a Plaister apply it warme to the place grieved 165 A very good Plaister to heale and dry up a sore or cut suddenly Take of Marigold leaves Porret blades or leaves and House-leek of all two handfuls beat them all very smal in a morter and put to them the whites of two new laid egges and beat them very well til they be throughly incorporated with the eggs and apply this til you be well Renew it every day 166 A plaister for the Stomack Take of wood of Aloes
into a still one row of Bean Cods another of Saxifrage and so distil one quart of water after this manner and then distil another proportion of Bean Cods alone and use to drink of these two waters If the patient be most troubled with heat of the reins then it is good to use the Bean Cod water stilled alone more often and the other upon coming down of the sharp gravell or stone 210 A Stove to sweat in I know that many Gentlewomen as well for clearing of their skin as cleansing of their bodies do now and then delight to sweat For which purpose I have set down this manner following as the best that I ever observed Put into a brass pot of some good content such proportion of sweet herbs and of such kind as shall be most proper for your infirmitie with some reasonable quantity of water close the same with a cover fit for it and wel luted with paste made of flower and whites of eggs At some part of the cover you must let in a leaden pipe the entrance whereof must also be wel luted this pipe must be conveyed thorow the side of the chimny where the pot standeth in a thicke holow stake of a bathing tub crossed with hoops in the top according to the usual manner which you may cover with a sheet at your pleasure Now the steam of the pot passing thorow the pipe under the false bottom of the bathing tub which must be bored ful of big holes will breath so sweet and warme a vapour upon your body as that receiving air by holding your head without the tub as you sit therein you shal sweat most temperately and continue the same without fainting And this is performed with a smal Charcole fire maintained under the pot for this purpose Note that the room should be close wherein you place your bathing tub lest any sudden cold should happen to offend you whilst your body is made open and porous to the air 211 Against surfetting and indigestion Take the bottom of a Wheaten loaf and toast it at the fire til it be very brown and hard then take a good quantity of Aqua vitae and put upon the same so toasted and put it in a single linnen cloth and lay it at the brest of the patient all night and with the help of God he shall recover and shall vomit or purge soone after 212 To make a tooth fall out of it self Take wheat flower and mix it with the milk of an herb called Spurge make thereof a paste and fil the hole of the tooth therewith and leave it there changing it every two hours and the tooth wil fall out 213 To take away the cause of the pain in the Teeth Wash the mouth two or three dayes together in the morning every month with white wine wherein the root of Spurge hath been sodden and you shall never have pain in your Teeth 214 For a hollow Tooth Take two or three dops of Aqua fortis and dip a little lint therein and stop the hollow place therewith and for an hour or thereabouts it wil put you to some pain but in a very short space after it wil give you ease Use this twice or thrice and it wil quite expel the pain for ever after without perishing the tooth at all 215 For the Rheume in the Gummes and Teeth Boyle Rosemary in fair water with sometenne or twelve Cloves slit and when it is boyled take as much Clarret wine as there is water left and mingle with it and make it boile but a little againe then straine it into to some glasse and wash your mouth therewith morning and evening this wil take away the Rheum in short time And if you boil a little Mastick therewith it is the better 216 Tobacco its vertues and uses Take of the green herb and roote three pound and an half stampe it in a mortar with a little salt then put it in a glasse with six ounces of the spirit of wine and set it a whole month in horse dung to putrifie then distil it in Balneo til all the substance be come out and put as much Oleum sulphuris into it as wil make it tart then keep it close from air A spooneful every morning will help against the Fever in a short time It speedily cures Ulcers or Scabs by drinking a spooneful every morning and washing the sores therewith 217 A Diet for the Patient that hath Vloers or wounds that wil hardly be cured with Ointments Salves or Plaisters Take one pound of Guaicum boile it in three pottles of Ale with a soft fire to the consuming of two parts but if it be where you may have wild Whey or Cheese Whay they are better let the Patient drink of this morning and evening half a pint at a time and let him sweat after it two hours His drink at his meals must thus be used put into the same vessel where the former was made to the Guaicum that is left three pottles of Ale and not whay let it boil to the one half let him drinke thereof at all times and at his meals which must be but one in a day and that so little that he may rise hungry this must be doe five daies together but he must first be purged 218 To help Ulcers of all sorts Seeing Ulcers are of divers an̄d sundry kinds it 's necessary to know of what kind and quality they are so that thou maist help them in form and order convenient And first of the corrosive Ulcers as of a wound cancrenated of Mal di formica and of other sorts of Ulcers that go creeping on the flesh the cure of these is by applying quickly Caustick to mortifie the evil which thou shalt do thus Wet a little bumbast in the said Caustick and therewith wash all the sore and then leave it so open four and twenty hours without binding it fast and when twenty four hours are past wash the sore with strong vinegar water of an equal quantity with great care that there remain none of the Caustick in the sore then lay thereon butter washed with a Colewort leaf until the askar or dead flesh fal then take Cerrot Magistrale with a little Precipitate strewed thereon and then annoint it with Magno liquore and lay it upon the sore for this Cerot helpeth all manner of corrosive Ulcers without any other help and every plaister wil serve three or foure daies taking them off every twenty four hours and making them clean and then lay them on again As for the filthy Ulcer abovesaid you shal dresse it only with the Unguento Magno Leonardo which without any other help will heal them quickly but you must every foure daies touch them with Aqua-fortis drawn from Precipitate which water draweth forth the offensive matter and leaveth it purified and clean As for all other sorts of Ulcers Magno Liquore Leonardo with Balm artificial oyle of Wax and Turpentine the