Selected quad for the lemma: head_n
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A19957
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The good husvvifes ievvell VVherein is to be found most excellent and rare deuises for conceits in cookerie, found out by the practise of Thomas Dawson. Whereunto is adioyned sundry approued reseits for many soueraine oyles, and the way to distill many precious waters, with diuers approued medicines for many diseases. Also certaine approued points of husbandry, very necessarie for all husbandmen to know.; Good huswifes jewell. Part 1
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Dawson, Thomas.
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1587
(1587)
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STC 6391; ESTC S113079
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45,591
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114
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is foure yeare olde the dogge téeth fall and others come in their places before he be sixe yeere olde the great téeth aboue doe fall and the sixt yere the first that fell come againe the seauenth yeere all is fulle and they be all shut Of Sheepe CErtaine dayes before the Rammes be put to the Yowes they drench them with Salt water thereby the Yowes will tooke the better and the rammes they say waxe more full of appetite To haue manie male lambes they chuse a drie time the wind at North letting the Yowes goe in pasture that laieth open against the Northerne wind and then put in the Rammes To haue manie female Lambes they contrariewise obserue the South winde When a Yow is with lambe if she haue a blacke tongue they say the lambe will be black and if the tongue be white the lambe likewise will be white Tokens of a good sheepe a great bodie the necke long the woll deepe soft and fine the bellie great and couered with woll the tets great great eyes long legges and long taile Tokens of a good Ramme the body high and long a great bellie couered with woll a fliece thicke the forhead broad eyes black with much woll about them great eares couered with woll great stones well horned but the more writhed the better the tongue and pallat of the mouth all white to the end that the Lambes may bee all white Of Hogges THe Hogge of himselfe though filthy yet they say he prospereth the best if hee lodge in a cleane stye and euery moneth his stye should be cast ouer with fresh grauaile or sand to make his lying fresh and to drie vp the pisse and filth They geld their pigges when they are a yeare old or sixe monethes at the least for they waxe much greater if they be gelded at the said age They chuse them Bores that haue the head short and large the brest large colour blacke or white the feet short the legges great and those that haue strongest haire on the top of their backe Those are to be kept for sowes which be longest with hanging bellies great Tettes deepe ribbed a litle head and short legges Hogges be sicke when they rubbe much their eare or refrain their meat but if none of these signes appeare they plucke of one of his haires on the backe if he be cleane white at the roote he is well if he be bloudie or foule he is sicke They will haue their hogges either all white or all blacke and in anie wise not speckled or of two colours They refraine from dunging their land while the moone encreaseth for that they note more aboundance of wéedes to come thereby Touching the sowing of Beanes they obserue this At the fall of the leafe in strong land they sow the great Beanes At spring time in weake and light ground they sow the common small Beanes and both sortes at the full of the Moone that they may be better codded They vse to cut them at the new of the Moone before day Their flaxe as soone as they haue gathered it they set it vnder a house or houell and suffer it not to take raine or dewe as we doe To make Chese yelow they put in a litle Saffron To keepe Apples they lay them on straw stro wed the eye of the Apple downwards and not the stemme And when they would haue anie great store well and long kept from perishing they gather and chuse the soundest heauiest and fairest being not ouer riped they prouide a Hogshed Fat or great Whitch they bring the Apples where it shall stand then they lay a laine of straw and vpon the same a laine of Apples and then straw againe and Apples likewise vntill the vessell be full to the brimme shuting it close with the head or couer that no aire come in To cure the malladie of trées that beare wormeaten fruite which commeth of much wet or a moist season at that time they pearse the trées through with an Auger as neere the roote as they may to the end that the humor whereof the wormes doe bréed may distill out of the trée If trées through oldnesse or otherwise leaue bearing of fruite vsually they vse not to loppe them but onely cut away the head boughes they vncouer the rootes after all Saintes tide and cleaue the greatest of the rootes putting into the clefts shiuers of flints or hard stones letting them there remaine to the end that the humor of the earth may enter and ascend into the trée after about the end of winter they couer againe the rootes with verie good earth if they haue anie deade Carrens they burie them about the rootes of such Trées Approued Medicins for sundrie diseases An excellent drinke for the Tissicke well approued TAke a handfull of fennell roots as much persly roots as many Alisander rootes halfe a handfull of Borrage rootes and put out the pith of all the saide rootes then take halfe a handfull of Peniryall as much of Uiolet leaues and as much of cinckfoyle as much Succary Endiue Holly hocke leaues Mallow leaues and redd gardene mints of all these the like quantitie as of these next before halfe a handfull of Licoris sticks scraped brused and beaten to fine powder a gallon of faire running water boyle therein all these simples and boyle these séedes with them that is thrée spoonefull of Anniséeds as much Fennell seede the like of Colliander seede and Commin séede a good handfull of Dandelion rootes and so boyle altogether from a gallon to a pottell and let the patient drinke thereof first and last and it will helpe him in short space probatum est To make water imperiall for all woundes and Cankers TAke a handfull of red Sage leaues a handfull of Selondine as much of woodbind leaues take a gallon of conduit water and put the hearbes in it let them boile to a pottle and then strain the hearbes through a strainer and take the liquor and set it ouer the fire againe take a pint of English hony a good handfull of Koch Allam as much of white Copper as Tyme beaten a pennieworth of graines brused let them boile all together thrée or foure wawmes and then let the skumme be taken off with a feather and when it is colde put it in an earthen pot or bottle so as it may be kept close and for a greene wound take of the thinnest and for an old wound of the thickest couer the sore rather with Veale or Mutton skimme them with dock leaues when that you haue dressed them with this water To make water imperiall an other way TAke a handfull of Dragon of scabious of Endiue a handfull of Pimpernell a handful of Wormewood of Kew of Tansie of Fetherfoye of dasie leaues of Conslips of maiden haire of sinckfoyle of dandelion of Tyme of bawne of each of these hearbes a handfull of Treakle a pound of Bole armoniacke foure ounces and when you haue all these hearbes together
THE good husvvifes Ievvell VVherein is to be found most excellent and rare Deuises for Conseites in Cookerie found out by the practise of THOMAS DAWSON Whereunto is adioyned sundry approued reseits for many soueraine Oyles and the way to distill many precious waters with diuers approued medicines for many diseases Also certain approued points of husbandry very necessarie for all Husbandmen to know Newly set forth with Additions 1587. Imprinted at London by Iohn Wolfe for Edward White dwelling at the litle North doore of Paules at the signe of the Gunne 1587. Here followeth the order of meates how they must be serued at the Table with their sauces for flesh daies at dinner The first course POtage or stewed Broath Boyled meate or stewed meate Chickins and Bacon Powdred Beefe Pies Goose Pigge Rosted Beefe Rosted veale Custard The second course Roasted Lambe Roasted Capons Roasted Conies Chickins Pehennes Baked Uenison Tart. The first course at Supper A Salet A Pigges Petitoe Powdred Beefe slised A Shoulder of Mutton or a Breast Ueale Lambe Custard The second course Capons roasted Connies roasted Chickins rosted Pigions rosted Larkes rosted A pye of Pigions or Chickins Baked Uenison Tart. The seruice at Dinner A dosen of Quayles A dish of Larkes Two pasties of red deare in a dish Tarte Ginger bread Fritters Seruice for Fish dayes Butter A sallet with hard Egges Potage of sand Eles and Lamperns Red Hearing greene broyled strowed vpon White hearing Ling. Haburdine Mustard Salt Salmon minced Two pasties of fallowe Deare in a dish A Custard A dish of Lieches The second course Jelly Peacocks Sauce wine and Salt Two Conies or halfe a dosen rabets sauce Mustard and suger Halfe a dosen of Pigions Mallard Toyle Sauce mustard and vergious Gulles Storke Heronshewe Crabbe Sauce Galentine Gurlew Bitture Bustarde Feasant Sauce water and Salt with Onyons sliced Halfe a dosen Woodcocks Sauce Mustard and Suger Halfe a dosen Teales Sauced as the Fesants A dosen of Quayles A dish of Larks Two Pasties of red Deare in a dish Tarte Ginger bread Fritters Seruice for fish dayes Butter A Sallet with hard Egges Potage of sand Eeles and Lamperns Red Hearing greene broyled strowed vpon White hearing Ling Haburdine Sauce Mustard Salt Salmon minced Sauce Mustard and vergious and a litle Suger Powdred Conger Shadde Mackrell Sauce vineger Whyting Sauce with the Liuer Mustard Playce Sauce Sorrel or wine and Sault or Mustard or Uergious Thorneback sauce Liuer and mustard Pepper and sault strowed vpon after it is brused Fresh Cod Sauce greene sauce Dace Mullet Eeles vpon Soppes Roch vpon soppes Perche Pike in Pikesauce Trowte vpon soppes Tench in Gelly or Gresyll Custard The second course Flounders or Flokes Pike sauce Fresh Salmon Fresh Conger Brette Turbut Halybut Sauce Uineger Breame vpon soppes Carpe vpon soppes Soles or any other Fishes fried Rosted Eele Sauce the dripping Rosted Lamperns Rosted Perpos Freshe Sturgion Sauce Galentine Creuis Crab Shrimps Sauce vineger Baked Lampray Tarte Figges Apples Almondes blaunched Cheese Raysins Peares FINIS A Booke of Cookerie To boyle Larkes TAke sweete Bread and straine it into a pipkin set it on the fire and put in a péece of Butter skimme it as cleane as ye can and put in spennedge and Endiue and cut it a little and so let it boyle and put in Pepper Cloues and Mace Synamome and Ginger and a litle Vergious and when you serue them vp lay soppes in the dish To boile Conyes TAke a Cony and perboyle it a litle then take a good handful of persely and a few swéete hearbes the yolke of iiii hard egges chop them all together then put in pepper and a fewe currantes and fill the Conies bellie ful of Butter then pricke her head betwéene her hinder legges and breake her not and put her into a faire earthen pot with mutton broth and the rest of the stuffe roll it vp round and put it in withall and so boyle them well together and serue it with soppes To boyle a Cony YOu must boyle your Cony and streine your Sweete bread into a Pipkin and put in your meate skumme it as cleane as you can and put in a good deale of Endiue and cut it a litle and a good péece of Butter and all kind of spices and a little vergious and so serue it on soppes To boyle Chickins FIrst you shall take Chickins and boyle them with grapes and with a racke of Mutton together and let the racke of Mutton boyle before the Chickins one houre and a halfe and then make a bunch of herbs with Rosemarie Time Sauory and Isope and also Margerum and binde them fast together put them in the pot and when you see your time put in your Chickins with Persely in their bellies and a little sweete butter vergious and peper when you haue so done boyle your grapes in a little pipkin by themselues with some of the broth of the Chickins but take heede you boyle not them too much nor yet too litle and then take the yolkes of sixe egges and streine them with a little broth of the pot and when they are streyned put them in the pipkin to the grapes and stirre them and when they begin to boyle take them from the fire and stirre them a good while after you haue taken then vp and then haue you Syppets ready in a platter and lay your meate vpon it and then take your pipkins and grapes and al that is in them and powre it vpon the meate And after this sort serue it in To boyle Mutton and Chickins TAke your Mutton and Chickins and set vpon the fire with faire water and when it is well skimmed take two handfull of Cabbadge Lettice a handfull of currants a good péece of butter the iuyce of two or thrée leammans a good deale of grosse Pepper and a good péece of Suger and let them séeth all well together then take thrée or foure yolkes of egges together harde rosted and straine them with parte of your broth let them séeth a quantitie of an houre Serue your broth with meate vpon Sippets To boyle Chickins STreine your broth into a pipkin put in your chickins and skumme them as cleane as you can and put in a péece of butter and a good deale of Sorrell and so let them boyle and put in all maner of spices and a little vergyce pycke and a fewe Barberies and cut a Lemman in péeces and scrape a litle Sugar vpon them and laye them vppon the chickins when you serue them vp and lay soppes vpon the dish An other way to boyle Chickins YOu must streine your broth into a Pipkin and set it a boyling and skumme it and put in a péece of butter and endiue and so let it boyle and a fewe currants al maner of spices and so serue it on soppes To boyle Plouers YOu must streine your swét broth into a pipkin and set them on the fire and when they boyle you must skumme them and then