add to it three pints of red wine with four pound of white Sugar boyl it into a Syrup and perfume it with a dram and half of Câ—â— namon and of Cloves and Ginger of 〈…〉 two scruples 79. To make Walnut-water Take of green Walnuts a pound and half Garden Radish-roâ—rs one pound green Afarabacca six ounces Radish seeds four ounces Let all of them being bruised be steeped in three pints of White-wine-Vinegar for three days and then distil them in a leaden Still till they be dry 80. To make Treakle Water Take of the juice of green Walnuts four pound juice of Rue three pound juice of Carduus Marigolds and Balm of each two pound green Petaâ—â— is Roots one pound and half the roots of Burs one pound Angelica and Masterwort of each half a pound the leaves of Scordium four handfuls old Venice Treacle and Mithridate of each eight ounces Canary wine six quarts Vinegar three quarts juice of Lemons one quart digest them two days either in Horse-dung or in a Bath the Vessel being close shut then distil them in Sand in the distillation you may make a Theriâ—cal extraction 81. To make Syrup of Cinamon Take of Cinamon grosly bruised 4 ounces â—â—eep it in White-wine and small Cinamon water of each half a poundâ— three days in a glass by a gentle fire strain it and with a poâ—nd and half of Sugar boil it gently to a Syrup This Syrup refiesheth the Vital Spirits and cherisheth the Heart and Stomach helps Digestion and cherisheth the whole body exceedingly 82. To make Syrup of Citron peels Take of freth yellow Citron peels five ounces the berries of Cherms or the juice of theâ— brought over to us two drams spring-spring-water two quarts steep them all night boyl them till half be consumed take off the scum strain it and with two pound and half of the whitest Sugar boyl it into a Syrup let half of it be without Musk but perfume the other half with three grains of Musk tyed up in a rag 83. To make Syrup of Harts-horn Take of Hartsâ— tongue theeâ— handfuls Polipodium of the Oak the roots of both sorts of Buglos barks of the roots of Capers and Tamaris of each two ounces Hops Dodder Maiden-hair balm of each two handfulls boil them in four quarts of spring-water till it comes to five strain it and with four pound of Sugar make it into Syrup according to Art 84. An Oyl perfume for Gloves that shall never out Take Benjamin two ounces Storax and Calamint each an ounce â—ut the two first must be finely bearen by themselves then take a pound of sweet Almonds and mingle it with the Storax and Benjamin upon a marble stone and then put it into an earthen pot with more Oyl then put in your Gloves powdered and so let it stand very close covered and when you will perfume a pair of Gloves take a little fair water in a spoon and wipe your Gloves very fine with take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry this is excellent 85. An excellent Water for one that is in a Consumption Take three pints of Milk and one pint of red Wine twenty four yolks of new laid Eggs beat them very well together then add so much white bread as will drink up the Wine and put to it some Cow-slip flowers and distil them Take a spoonful of this Morning and Evening in Chicken or Muton broth and in one month it will cure any Consumption 86. To make Barley Water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds a half penny-worth of Liquorish about two quarts of water boil all together till half be consumed then strain it and when it is cold drink it your Liquorish must be sliced into small pieces 87. Dr. Deodates drink for the Scurvy Take Roman Wormwood Carduus benedictus Scurvy-grass Brook-lime Water-creases Water-trifoil of each one handful Dodder Cetrach Soolopendria Burrage Buglos Sorrel Vervain or Speedwel of each half a handful Elicampane root one ounce Raisins of the Sun three ounces slices of Oranges and Lemmons of each fifteen boil or rather infuse these in a double glass with so much White-wine as will make a pint and a half of the liquor when it is done 88. A conserve to strengthen the Back Take Eringo roots and conserve them as you do damask white and red Roses in every respect the pith being taken out one pound and a half of Sugar is enough for every pound of Roots with three pints of water stew them closely at first as you do your Roses if you add to them five or six grains of Amber grease beaten to fine powder it will be much more cordial 89. To make excellent Aqua Composita for a Surfeit or cold stomach Take a handful of Rosemary a root of â—nulaâ— campane a handful of Hysop half a handful of Thyme six handfuls of Sage as much Mint and as much Penny-royal half a handful of Hore-hound two ounces of Liquorish well bruised and as much Anniseeds Then take two gallons of the best strong Ale and take all the herbs aforeâ—aid and wring them asunder and put them into an earthen pot well covered and let them stand a day and a night from thence put all into a brass pot and set it on the fire and let it stand till it boil then take it from the fire and set your Limbeck on the pot and stop it close with past that there come no air out of it and still it out with a soft fire you may add to it 1 handful of red Fennel 90. To make Balm water Take four gallons of strong stale Ale half a pound of Liquorish two pound of Balm two ounces of Figgs half a pound of Anniseeds one ounce of Nutmegs shred the Balm and Figgs very small and let them stand steeping four and twenty hours and then put it in a Still as you use Aqua-vitae 91. To pickle Broom-buds Take as many Broom-buds as you please make linnen bags and put them in and tye 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 on them let it lye there till it look black then shift it again still as long as it looks black boil them in a little Cauldron and put them in Vinegar a week or two and they will be fit to eat 92. To make good Raspberry Wine Take a gallan of Sack in which let two gallons of Raspberries stand steeping the space of twenty four hours then strain them and put to the liquor three pound of Raisins of the Sun stoned let them stand together four or five days being sometime stirred together then pair off the clearest and put it up in Bottles and set it in a cold place if it be not sweet enough you may put Sugar
loath and without fire by degrees press out the Oyl 45. An excellent Water against fitâ— of the Mother Take Briony-roots Elder-berries ripe and dâ—estat a gentle heat in a furnace and cleans'd from their stalks of each two ounces leaves of Mugwort Dittany Featherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sunâ— of each half an ounce peels of Oranges the out-side dry'd an ounce and a half Myrrh Castoreum of each three drams Saffron one dram powder them and steep them eight days in two quarts of the spirit of Wine then strain through a very quick hair strainer keep the strained liquor in a glass very well stopt 46. To make syrup of Wormwood Take Roman Wormwood or Poâ—tick VVormwood half a pound of red Roses two ounces Indian spike three drams old rich White-wine and juice of Quinces of each two pints and a half bruise them in an earthen Vessel twenty four hours then boil them till half be wasted strain it and put to the straining two pounds of Sugar and boil it to a Syrup 47. To make conserve of Quinces Take three quarts of the juyce of Quinces clarified boil it until two parts be wasted then put to it two pounds of white Sugar then boil them to the thickness of Honey 48. To make Syrup of Poppies Take the heads and seeds of white Poppy and black of each fifty drams Venus hair fifteen Licorice five drams Jujubes thirty Drams Letticâ— seeds forty drams and of the seeds of Mallows and Quinces tied up in a fine rag of each one dram and half boil them in eight pints of water untill half be wasted strain it and to every three pound of liquor put thereto Perrides Sugar of each 1 pound boil them to a Syrup 49. To make honey of Roses Take of pure white honey dispumed fresh juice of red Roses one pound put them into a Skillet and when they begin to boil throw into them of fresh red Rose leaves picked four pounds and boil them untill the juice be wasted alwayâ— stirring it then strain it and put it up in an Earthen pot 50. To make Syrup of Lemmons Take of the juice of Lemmons purified by going through a Woolen strainer with crushing three quarts and an half and of white Sugar five pound boil them with a soft fire to a Syrup 51. To make Spirit of Wine Take of good Claret or White-wine or Sack enough to fill the Vessel wherein you make your distillation to a third part then put on the head furnished with the Nose or Pipe and so make your distillation first in ashes drawing about a third part from the whole as for example six or eight pints out of four and twenty then still it again in B. M. drawing another third part which is two pints so that the oftner you distil it the less liquor you have bâ—t the more strong some use to rectifie it seven times 52. To make Syrup of Maiden-hair Take of the herb â—aiden-hair fresh gathered and cut a little five ounces of roots of Licorish Scraped two ounces steep them twenty four hours in a sufficient quantity of hot water then boil them according to art Add four pounds of Sugar to five pints of the clarified liquor and then boil them to a Syrup 53. To make Syrup of licorish Take of the Roots of licorish scraped two ounces of colts-foot four handfuls of Maiden-hair one ounce of Hysop half an ounce infuâ—e them twenty four hours in a sufficient quantity of water then boil them till one half be wasted add to the strained liquor a pound of the best clarified honey and as much white Sugar boil them to a Syrup 54. To make the Kings perfume Take six spoonfuls of Rose-water and as much Amber-greece as weigheth two Barley-corns and as much Civeâ— with as much Sugar as weigheth two pence beaten in fine powder all these boiled together in a perfuming pan is an excellent perfume 55. The Queens perfume Take four spoonfuls of spike water and four spoonfuls of Damask water thirty cloves and eight bay leaves shred as much Sugar as weigheth two pence all these boiled make a good perfume 56. King Edwards perfume to make your house smell like Rosemary Take three spoonfuls of perfect Rosemary and as much Sugar as half a Walnut beaten in small powder all these boiled together in a perfuming Pan upon hot Embers with a few coals is a very sweet perfume 57. To make conserve of Rosemary Take your Flowers of Rosemary which you may gather either in March or September when you have beaten them to pap take three times their weight in Sugar pound them all together and set them in the Sun and so use them 58. To make syrup of Cowslips Take the distilled water of Cow-slips and put thereto your flowers of Cow-slips clean pickt and the green knobs in the bottom cut off and boil them up into a Syrup take it in Almond Milk or some other warm thing it is good against the Palsiâ— and â—renzy and to procure sleep to the siâ—k 59. To make Marmelade of Lemmons and Oranges You may boil eight or nine Lemmons or Oranges with four or five Pippins and draw them through a strainer then take the weight of the pulp all together in Sugar and boil is as you do Marmelade of Quinces and so box it up 60. To make Angelica watâ—r Take a handful of Carduus benedictus and dry it then take three ounces of Angelica roots one dram of Myrrh half an ounce of Nutmegs Cinamon and Ginger four ounces of each one dram and half of Saffron of Cardonius Cubels Galingal and Pepper of each a quarter of an ounce two drams of Mace one dram of grains of Lignum Aloes Spikenard Iunius Odoratus of each a dram sage Borage Buglos Violets and Rosemary flowers of each half a handful bruise them and steep them in a pottle of Sack twelve hours and distill it as the rest 61. To make Quiddany of Cherries When your Cherries are fully ripe and red to the stone take them and pull out the stones and boil your Cherries till they be all broken then strain them and take the liquor strained out and boil it over again and put as much Sugar to it as you think convenient and when it is boilâ—d that you think it is thick enough put it into your boxes 62. To dry Cherries Take six pound of Cherries and stone themâ— then take a pound of Sugar and wet it with the juice of the Cherries and boil it a little then put in your Cherries and boil them till they are clear let them lye in the Syrup a week then drein them from the Syrup and lay them on thin boards or sheets of glass to dry in a stove turn them twice a day and when they are dry wash off the clamminess with warm water â— and dry them a little longer 63. To make brown Metheglin Take strong Ale-wort and put as much Honey to it as will make it strong
Violets and beat them to powder and stamp them of each a like quantity then boyl them together in fair water till it grows thick then put it up and let the Patient take of it Morning and Evening 24. To make Unguentum Album Take a pint of Oyl-Olive and half a pound of Diaculum Anniseeds a pretty quantity and put them together and put thereto a pound of Ceruse small grounded boyl them together a little and stir them alway till it be cold and it is done 25. To destroy the Piles Take Oyl of Roses Frankincense and Honey and make an Oyntment of them and put it into the Fundament and put Myrrh unto the same and use often to annoint the Fundament therewith and let the Fume thereof go into the Fundament 26. For the Canker Take a handful of unset Leeks with the Roots and a small quantity of Yarrow and boyl them in White-Wine till they be all very soft then strain and Clarifie them and let the Patient drink thereof Morning and Evening Blood-warm 27. For the Itch. Take the Juice of Pennyroyal the juice of Savin the juice of Scabious the juice of Sage the juice of Pellitory with some Barrows grease and black soap temper all these together and make a Salve for the Itch. 28. For the Kings Evil. Take two Ounces of the Water of Broom-flowers Distilled and give it in the Morning to the Patient Fasting and it will Purge the evil Humour downward and wasteth and healeth the Kernels without breaking them outwardly 29. To break an Imposthume Take a Lilly-root and an Onion and boyl them in water till they be soft then stamp them and fry them with Swines grease and lay it to the Imposthume as hot as the Patient may suffer it 30. For biting of a Mad Dog Stamp large Plantain and lay it to the grieved place and it will Cure the Sore 31. For the Green-Sickness Take the Keys of an Ashen-Tree dryed and beaten to powder and take of red Fennel red Sage Marjoram and Betony and seeth them in Running-water from a Pottle to a Quart then strain them and drink thereof a good draught with Sugar Morning and Evening luke-warm 32. For Deafness Take of Wild Mint mortifie it and squeeze it in the hand till it rendreth juice then take it with it's juice and put it into the Ear change it often this will help the Deafness if the Person hath heard before 33. For the Dropsie Take a Gallon of White-Wine and put into it a handful of Roman Wormwood and a good piece of Horse-Radish and a good quantity of Broom-ashes tyed in a Cloath then take a good bunch of dwarf-Elder beat it in a Mortar and strain out the juice and put it into the Wine when you will drink it but if the dwarf-Elder be dry you must steep a good quantity in the Wine Take of this half a pint Morning and Evening 34. For a Sprain in the Back or any other weakness Take a quarter of a pint of good Muskadine a spoonful of Madder Incorporate them well together then give it the Patlent to drink for three Mornings together and if need requireth you may use it often in a day This will strengthen the Back exceedingly 35. An Excellent Water for Sore Eyes Take a Gallon of pure Running-water and eight Drams of white Coperas and as much of fine white Salt mix them together and let it simper half an hour over a slow Fire and then strain it for Use. Catholicon 36. A most Excellent Cordial Take half a peck of Ripe Elder-Berries pick them clean and let them stand two or three days in an Earthen Pan till they begin to hoar or mould then bruise and strain them and boyl the Liquor tiâ—â— half be consumed then putting a pound of Sugar to every pint of Liquor boyl them to Syrup 37. A Medicine for an Ague Take a quart of the best Ale and boyl it to a pint and let the Party drink it as hot as he is able and then let the Patientlye down upon a Bed and be covered warm when the first Fit grudges and let a Bason be ready to Vomit in 38. Another for an Ague Take a large Nutmeg and slice it and so much Roch-Allom beaten to powder and put them both into one pint of the best White-Wine and incorporate them well together and let the Patient take one half thereof about half an hour before the the Fit and then walk apace or use some other Laborious Exercise and when the Fit begins to come take the other half and continue Exercise Both these I have known to Cure to Admiration 39. For a great Lax or Looseness Take one quart of New Milk and have ready one half pint of Distilled Plantain-water and set your Milk over the Fire and when your Milk by boyling rises up take two or three spoonfuls as Occasion shall be to allay the rising and and when it rises again do the like and so in like manner till the Plantain-water be all in and then boyling up as before let the Patient drink thereof warmed hot or how else he likes it I never yet have sound it fail of Curing 40. For Curing of Deafness Take Herb-of-Grace and pound it then strain it and take two spoonfuls of the Juice put thereto one spoonful of Brandy-Wine and when it is well evaporated dip therein a little black wool or fine Lint being first bound with a silk thread and put it into your Ear. 41. For the Scurvey Take half a peck of Sea-Seurvey-grass and as much Water-cresses of Dwarf-Elder Roman Wormwood Red Sage Fumitory Harts-Horn and Liverwort of each one handful wash the Water-cresses and dry them well the other Herbs must be rubb'd clean and not washed then add one Ounce of Horse-Raddish and a good handful of Madder-Roots beat these with the Herbs and strain the juice well out for the last is best then set it on a quick Fire and scum it clean then let it stand till it be settled and when it is quite cold bottle it up and keep it in a cold place You must take four or five spoonfuls with one spoonful of Syrup of Limons put into it each Morning Fasting and Fast one hour after it 42. An Excellent Remedy to procure Conception Take of Syrup of Mother-wort Syrup of Mugwort half an Ounce of Spirit of Clary two Drams of the Root of English Snake-weed in fine powder one Dram Purslain-seed Nettle-seed Rochet-seed all in subtle powder of each two drams Candied Nutmegs Eringo-Roots Satyrion-Roots Preserved Dates Pistachoes Conserve of Suceory of each three Drams Cinamon Saffron in fine powder of each a seruple Conserve of Vervain Pine-Apple-Kernels picked and pilled of each two drams stamp and work all these Ingredients in a Mortar to an Electuary then put it up into Gally-Pots and keep it for Use. Take of this Electuary the quantity of a good Nutmeg in a little Glass full of White-Wine in the Morning Fasting and at
Nutmegs Ginger of each one dram juice of Celandine half a pound Spirit of Wine one pint White-wine three pints infuse them twenty four hours and draw off a Quart with an Alembick 28. Dr. Stevens Water Take of Cinamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis Fennel â—arraways of each one dramâ— herbs of Time Mother of Time Mints Sage Penny-royal Pellitory of the Wall Rosemary Flowers of Red Roses Camomile Origanum Lavender of each one handful infuse them twelve hours in â—welve pints of Gascoign wine then with 〈◊〉 Alembick draw three pints of strong-water from it 29. To make good cherry Wine Take the Syrup of Cherries and when it hath stood a while bottle it up and tye down the Cork and in a short time it will be very good pleasant Wine 30. To make Waâ—ers Take a pint of flower a little cream the yolks of two Eggs a little Rose-water with some searced Cinamon and Sugar work them together and bake them upon hot Irons 31. To Preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or Grapes with the juice stone the Grapes save the liquor in the stoning take off the stalks give them a boiling take them off and put them up 32. To Pickle Purslain Take the Purslain and pick it into little pieces and put it into a Pot or Barrel then take a little water Vinegar and Salt to your tast it must be pretty strong of the Vinegar and Salt and a little Mace and boil all these together and pour this liquor boiling hot into the Parslain and when it is cold tye it close but lay a little board on the top to keep it down and within a week or two it is fit to eat 33. To preserve green Walnuts Boil your Walnuts till the water tast 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 the fire and when they boil up take them off and let them stand two days and then boil them again once more 34. To preseâ—ve Currants Part them in the tops and lay a lane of Currants and a lane of Sugar and so boyl them as fast as you do Ras-berries do not put them in the spoon but scum them boil till the Syrup be pretty thick then take them off and let them stand till they be cold and put them into a glass 35. To make Goose berry Cakes Pick as many Goose-berries as you please and put them into an earthen Pitcher and set it in a kettle of water till they be soft and then put them into a five and let them stand till all the juice be out and weigh the juice and as much Sugar as Syrup first boyl the Sugar to a Candy and take it off and put in the juice and set it on again till it be hot and take it off and set them in the Press till they be dry then they are ready 36. An excellent broath Take a Chicken and set it on the fire and when it boils scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boil it well down and bruise the Chicken and put it in again and it is good broath and to alter it you may put in six Prunes and leave out the herbs or put them in as you please and when it is well boyled strain it and season it 37. To make Angellets Take a quart of new milk and a pint of cream and put them together in a little Runnel when it is come well take it up with a spoon and put it into the Vate softly and let it stand two days till it be pretty stiff then slip it out and salt it a little at both ends and when you think it is salt enough set it a drying and wipe them and within a quarter of a year they will be ready to eat 38. To make Ielly of Harts-horn Take four ounces of the shavings of Harts-horn of the inside and two Aleâ— quarts of water put this in a Pipkin and boil it very gently till it come to a quart the Harts-horn must be steeped 3 or 4 hours first afterwards put a little into a Saucer till it be cold and if it be cold and Jellieth it is boil'd enoughâ— Then being warm take it off the fire and strain it hard through a cloath and set it a cooling till it be hard Jelly then take two whites of eggs and beat them very well er with a sprigg of Rosemary or birch but not with a spoon till a water come in the bottom then put these beaten eggs and the water thereof into a skillet and all the Jelly upon it with three spoonfuls of damask Rose-water and a quarter of a pound of Sugar and when it boils stiâ— and lay it pretty well then strain it through a cloath and let it cool and of this take four spoonfuls in the morning fasting and four a clock in the afternoon and this is excellent good for the weakness of the baâ—k 40. To preserve Damsons red or black Plumbs Take their weight in Sugar and water enough to make a Syrup to cover them so boil them a little therein being close covered turning them for spotting let them stand all night in their own Syrup then set them upon a pot of seething water and suffer your Plumbs to boyl no faster then the water under them and when they are both sweet and tender take them up and boil the Syrup again till it be thick then put up your Plumbs and it together in your preserving glasses 41. To make Rosemary water Take the Rosemary and the flowers in the midst of May before Sun-rise strip the leaves and flowers from the stalks then take 4 or 5 Elecampana roots and a handful or two of sage then beat the Rosemary sage and roots together till they be very small then take three ounces of Cloves as much Mace and half a pound of Anniseeds and â—eat these spices every one by themselves then take the herbs and the spices and put thereto 4 or 5 gallons of good White-wine then put in all these herbs spices and wine into an earthen Pot and put the Pot into the ground about sixteen days then take it up and distil it with a very soft fire 43. To make Pomatum Take fresh Hogs suet clean sed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine then take about sixteen Pomwater Apples cleansed and boyl d in Rose-water add to these Rose-wood Sassafras Roots of Orrice Florentine of each six drams of Benzoin Storax Calamita half an ounce of each and so make it into an Oyntment 44. To maks Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them very small and put them into a rough hempâ—nâ—
water and then strew them over with Sugar finely sierced as you do Flower upon Fish to fry and set them into a broad earthen Pan and lay them one by another then set them into a warm Stove or Oven until they be dry and turn them every day till they are quite dry and if you please you may Candy them therewithal cast Sugar upon them three or four times as you dry them 120. To make Quiddany of Quinces Take the Kernels out of seven or eight great Quinces and boyl the Quinces in a quart of Spring-water till it come to a pint then put into it a quarter of a Pint of Rose-water and one pound of fine Sugar and so let it boyl till it come to be of a deep colour then take a drop and drop it into the bottom of a Saucer and if it stand take it off then let it run through a Jelly-bag into a Bason then set it over a Chafing-dish of Coals to keep it warm then take a Spoon and fill your Boxes as full as you please when they be cold cover them and if you please to print it in moulds wetting your moulds with Rose-water and so let it run in and when it is cold turn it into Boxes 121. To make Sweet Cakes without either Spice or Sugar Take Parsneps and scrape or wash them clean slice them thin and dry them well beat them to powder mixing one third part thereof with two thirds of fine Wheat-Flower make up your Paste into Cakes and you will find them very sweet and delicate 122. To make Wormwood-VVine Take small Rochel or Comahe Wine put a few drops of the Extracted Oyl of Worm-wood therein brew it together out of one pot into another and you shall have a more neat and wholsom wine for your Body than that which is Sold for right Wormwood-Wine 123. To make Sweet Bags to lye among Linning Fill your Bags only with Lignum and Rhodium finely beaten and it will give an Excellent Scent to your Linnen 124. To make Spirit of Honey Put one part of Honey to five parts of Water when the water boyleth dissolve your Honey therein scum it and having boyled an hour or two put it into a wooden Vessel and when it is Blood-warm set it on fire with Yeast after the usual manner of Beer and Ale turn it and when it hath lain some time it will yield Spirit by Distillation as Wine Beer and Ale will do 125. To Preserve Artichoaks Cut off the stalks of your Artichoaks within two Inches of the Choak and make a strong Decoction of the rest of the stalks slicing them into thin small pieces and let the Artichoaks lye in this Decoction and when you use them you must put them first in warm water and then in cold and so take away the bitterness of them 126. To make Syrup for a Cough of the Lungs Take a Pottle of fair Running water in a new Pipkin and put into it half an Ounce of Sydrack half an Ounce of Maiden-hair and a good handful of Elecampane Roots sliced boyl all together untill half be boyled away even to a Syrup then put into it the whites of Eggs and let it boyl two or three walms and give the Patient a Spoonful Morning and Evening 127. To make Banbury Cakes Take four pound of Currants wash and pick them very clean and dry them in a Cloath then take three Eggs and put away one Yolk and beat them and strain them with Yeast putting thereto Cloves Mace Cinamon and Nutmegs then take a pint of Cream and as much Mornings Milk and let it warm then take Flower and put in good store of cold Butter and Sugar then put in your Eggs Yeast and Meal and work them all together an hour or more then save a piece of the Paste and break the rest in pieces and work in your Currants then make your Cake what quantity you please and cover it very thin with the Paste wherein were no Currants and so bake it according to the bigness 128. To make Ginger-bread Take a quart of Honey and set it on the coals and refine it then take Ginger Pepper and Licorise of each a penny-worth a quarter of a pound of Anniseeds and a penny-worth of Saunders beat all these and sierse them and put them into the Honey add a quarter of a pint of Claret Wine or Old Ale then take three penny Manchets finely grated and strew it amongst the rest and stir it till it come to a stiff Past make them into Cakes and dry them gently 129. To make VVormwood-VVater Take two Gallons of good Ale a pound of Anniseeds half a pound of Licorise and beat them very fine then take two good handfuls of the Crops of Wormwood and put them into Ale and let them stand all Night and let them stand in a Limbeck with a moderate Fire 130. To make Paste of Quinces First boyl your Quinces whole and when they are soft pare them and cut the Quince from the Core then take the finest Sugar you can get finely beaten or sierced and put in a little Rose-water and boyl it together till it be stiff enough to mould and when it is cold roul it and print A pound of Quinces will require a pound of Sugar or thereabout 131. To make thin Quince Cakes Take your Quince when it is boyled soft as before and dry it upon a Pewter Plate with a soft heat and stir it with a slice till it be hard then take sierced Sugar to the same weight and strew it upon the Quince as you beat it in a Wooden or Stone Mortar and so roul them thin and print them 132. To make fine Cakes Take a Pottle of fine Flower and a pound of Sugar a little Meale and good store of Water to mingle the Flower into a stiff Plate with a little Salt and so knead it and roul out the Cakes thin and bake them on Papers 133. To make Suckets Take Curds and the paring of Limons Oranges or Pome-Citrons or indeed any half-ripe green Fruit and boyl them till they be tender in sweet wort then take three pound of Sugar the whites of four Eggs and a Gallon of water beat the water and Eggs together and then put in your Sugar and set it on the Fire and let it have a gentle fire and let it boyl six or seven walms then strain it through a Cloath and set it on again till it fall from the Spoon and then put it into the Rindes or Fruits 134. To make Leach Lombard Take half a pound of blanched Almonds two Ounces of Cinamon beaten and sierced half a pound of Sugar beat your Almonds and strew on your Cinamon and Sugar till it come to a Paste then roul it and print it as afore-said 135. To make a rare Damask Water Take a quart of Malmsey Lees or Malmsey one handful of Marjoram as much Basil four handfuls of Lavender one handful of Bay-leaves four handfuls of
take it out of the Mould and they will be both whole and hollow within and so it will appear and resemble the Mould wherein it is put whether Oranges Limons Cucumbers or the like 199. To make Poppy-water Take of Red Poppies four pound put to them a quart of White-Wine then Distill them in a Common Still then let the Distilled water be poured upon fresh Flowers and repeated three times to which add two Nutmegs sliced Red Poppy-Flowers a pugil white Sugar two Ounces set it to the Fire to give it a pleasing sharpness and Order it according to your taste 200. To make Mathiolus Bezoar Water Take of Syrup of Citron-peels a quart and as much of Dr. Mathiolus great Antidote with five pints of the Spirit of Wine five times Distill'd over put all these in a Glass that is much too big to hold them stop it close that the Spirit fly not out then shake it together that the Electuary may be well mingled with the Spirit so let it stand a Moneth shaking it together twice a week for the Electuary will settle at the bottom After a Moneth pour off the clear water into another Glass to be kept for your use stopping it very close with Wax and Parchment else the strength will easily fly away in Vapours 201. To make Marmalade of Red Currans Take the juice of Red Currans and put into a pretty quantity of White Currans clean pickt from the stalks and buttons at the other end let these boyl a little together have also ready some fine Sugar boyl'd to a Candy height put of this to the Currans acording to your discretion and boyl them together till they be enough and bruise them with the back of your spoon that they may be thick as Marmalade and when it is cool put it into Pots You need not stone the whole Currans unless you please 202. To make a Syllabub Take a Pint of Verjuice in a Bowl Milk the Cow to the Verjuice then take off the Curd and take sweet Cream and beat them together with a little Sack and Sugar put it into your Syllabub-Pot strew Sugar on it and serve it 203. To make pleasant Mead. Put a quart of Honey to a Gallon of Water with about ten sprigs of Sweet-Marjoram and half so many Tops of Bays boyl these very well together and when it is cold Bottle it up and in ten days it will be ready to drink 204. To make Steppony Take a Gallon of Conduit-water a pound of blew Raisins of the Sun stoned and half a pound of Sugar squeeze the juice of two Limons upon the Raisins and Sugar and slice the Rindes upon them Boyl the water and pour it boyling hot upon the Ingredients in an Earthen Pot and stir them well together so let it stand Twenty four hours then put it into Bottles having first let it run through a strainer and set them in a Cellar or other cool place 205. To make Syder Take a Peck of Apples and slice them and boyl them in a Barrel of Water till the third part be wasted then cool your water as you do for Wort and when it is cold you must pour the water upon three Measures of grown Apples Then draw sorth the Water at a Tap three or four times a day for three days together Then press out the Liquor and Tun it up when it hath done working stop it up close 206. To make Cock-Ale Take eight Gallons of Ale then take a Cock and boyl him well with four pound of Raisins of the Sun well stoned two or three Nutmegs three or four flakes of Mace half a pound of Dates beat these all in a Mortar and put to them two quarts of the best Sack and when the Ale hath done working put these in and stop it close six or seven days and then Bottle it and a Moneth after you may drink it 207. To make a Caraway-Cake Take three pound and a half of the fineest Flower and dry it in an Oven one pound and a half of Sweet Butter and mix it with the Flower till it be crumbled very small that none of it be seen then take three quarters of a pint of New Ale-Yeast and half a pint of Sack and half a pint of New Milk with six spoonfuls of Rose-water and four Yolks and two Whites of Eggs then let it lye before the Fire half an hour or more and when you go to make it up put in three quarters of Carraway-Comfits and a pound and half of Biskets Put it into the Oven and let it stand an hour and an half 208. To make Strawberry-wine Bruise the Strawberries and put them into a Linnen bag which hath been a little used that so the Liquor may run through more easily then hang in the Bag at the bung into the Vessel Before you put in your Strawberries put in what quantity of Fruit you think good to make the Wine of a high Colour during the working leave the bung open and when it hath work'd enough stop your Vessel Cherry-wine is made after the same Fashion but then you must break the Stones 209 To make a Cordial Water of Clove-gilly flowers Put Spirit of Wine or Sack upon Clove-gilly-flowers digest it two or three days put all in a Glass-body laying other Clove-gilly-flowers at the mouth of it upon a Cambrick or Boulter-cloath that the Spirit rising and passing through the Flowers may ting it self of a beautiful Colour add a Head with a Limbeck and Receiver Then Distill the Spirit as strong as you like it which sweeten with Syrup of Gilly-flowers or fine Sugar 210 To make an Excellent surfeit-Surfeit-Water Take Mint and Carduus four parts Angelica one part Wormwood two parts chop and bruise them a little put a sufficient quantity of them into an Ordinary Still and put upon them enough New Milk to soak them but not to have the Milk swim much over them Distill this as you do Rose-water stirring it sometime with a stick to keep the Milk from growing to a Cake 211. To make Mint-water Take two parts of Mint and one part of Wormwood and two parts of Carduus put these into as much New Milk as will soak them Let them infuse five or six hours then Distill as you Distill Rose-water but you must often take off the Head and stir the Matter well with a stick Drink of this Water a Wine-glass full at a time sweetned with fine Sugar to your taste 212. To pickle Artichoaks Take your Artichoaks before they are over-grown or too full of strings and when they are pared round then nothing is left but the bottom boyl them till they be indifferent tender but not full boyled take them up and let them be cold then take good stale Beer and White Wine with a great quantity of whole Pepper so put them up into a Barrel with a small quantity of Salt keep them close and they will not be sour it will serve for baked Meats and boyled Meats
make 18 Poppy-water 87 Prince-Bisket 104 Purslain to pickle 13 Q. Quiddany of Cherries 24 Quiddany of Quinces 51 Quiddany of Plums 75 Queens perfume 22 Quince-Cakes to make 1 Quince-Cakes clear 111 Quince-Cakes red 110 Quince-Cakes white 109 Quince-Cakes thin 56 Quince-Cream 76 Quinces preserved red 7 Quinces preserved white 3 Quinces to pickle 108 R. Rasberry-Cream 94 Rasberry-Wine 37 Raspices preserved 3 Red Currans-Cream 98 Red and white Currans pickled 98 Rich Cordial 98 Rose-leaves Candyed 104 Rosemary-water 17 Rosemary-flowers Candyed 46 Roses preserved whole 10 Rose-Vinegar 8 Rose-water 70 Rosa Solis to make 4 S. Snow-Cream 9 Spirit of Amber greece 35 Spirit of Honey 53 Spirit of Roses 64 Spirit of Wine 20 Dr. Stephens Water 12 Steppony to make 90 Strawberry Wiâ—e 92 Spots out of Cloaths 79 Suckets to make 56 Suckets of green Walnuts 7 Suckets of Lettuce stalks 10 Sugar-Cakes to make 78 Sugar-Leach 61 Sugar of Roses 86 Sugar-plate to make 27 Surfeit-water 66 Sweet Cakes without Sugar 52 Sweet meat of Apples 115 Sweet bags for Linnen 52 Syllabub to make 89 Symbals to make 5 Syrup of Apples 82 Syrup of Citron-peels 32 Syrup of Cinamon 32 Syrup of Comfrey 108 Syrup of Cowslips 23 Syrup of Elder 65 Syrup of Clove gilly flowers 5 Syrup of Harts-Horn 33 Syrup of Hyssop 42 Syrup of Licorise 2â— Syrup of Limons 20 Syrup for the Lungs 53 Syrup of Maiden-hair 21 Syrup of Mints 106 Syrup of Poppies 19 Syrup of Purslain 107 Syrup of Quinces 31 Syrup of Roses 68 Syrup of Saffron 70 Syrup for short-wind 67 Syrup of Sugar-candy 67 Syrup against Scurvy 68 Syrup of Violets 6 Syrup of Wormwood 19 Syrup of Vinegar 82 Syder to make 90 T. Trifle to make 74 Treacle-water to make 31 V. Verjuice to make 60 â—sâ—â—ebah to make 26 W. Walnuts preserved 14 Walnut-water 31 Washing-Balls to make 59 Wasers to make 13 Waters against Consumptions 34 Water against Fits of Mother 18 Wormwood-wine 52 Wormwood water 55 White Damsons preserved green 80 White Leach of Cream 71 White Mead. 100 Whipt Syllabub 96 The Table to Physick Beautifying Waters and Secrets in Angling A. Ach of the Joynts 132 Ach or pain 129 Ad Capiendum Pisces 211 Ague in the Breast 156 Agues in Children 151 Ague to Cure 129 Another 132 Another 140 Another 140 Allom-water to make 162 B. Back to strengthen 130 Baits for Barbels 230 Baits for Bream 232 Baits for Carp or Tench 219 Baits for Chub and Pike 220 Baits for Eels 231 Bait for Fish all the Year 211 Baits for Gudgeons 229 Bait with Gentles 2â—7 Baits for Perch 225 Baits for Roch and Dace 212 Baits for Salmon 233 Baits for Trout 228 Beauty to procure 196 Beauty water for the Faâ—e 197 Beauty-water called Lac Virginis 178 Biting of a mad-Dog 137 Blasting to Cure 152 Bleeding at the Nose 1â—6 Bleeding of a Wound 156 Bloody-flux or Scowring 154 Black Plaister for all griefs 172 Bone or Quills dyed red for Fishing 207 Breath to make sweet 191 Breath to sweeten another 191 C. Cancer to cure 136 Cancer in a Womans Breast to cure 155 Caps to sight for Fishing 207 Cement for Floats to Fish 207 Childblains in Hands or feet to cure 194 Conception to procute 143 Consumption to cure 144 Cough dry to cure 135 Cordial Julip 147 Corns to cure 166 Cramp to cure 132 D. Deafness to cure 138 Deafness another 142 Delicate washing-ball 19â— Dentrifice to whiten the Teeth 189 Drink to heal wounds 169 Dropsie to cure 138 Dropsie another 146 E. Ears running to help 192 Ears pained to cure 158 Electuary of Life 162 Excellent Beauty-water 195 Excellent complexion to procure 196 Excellent Cordial 140 Excellent Salve 152 Excellent wash for Beauty 195 Eyes blood-shot 192 Eye-water 147 F. Face and Skin to cleanse 177 Face to Adorn 177 Face to beautifie 177 Face to look Youthful 177 Face to make fair 176 Face to make very fair 179 Face pitted by the Small-pox 183 Face to whiten 181 Falling off of Hair to prevent 176 Falling-Sickness or Convulsions 134 Falling-Sickness another 145 Fevers or Agues in Children 130 Fellon to kill 155 Fishing-Lines to make 205 Fishingâ—Lines to unloose in water 210 Fits of the Mother 148 Fistula or Ulcer 149 Fits of the Mother a Julip 153 Flowers to bring down 165 Flowers to stay 166 Flyes used in Angling to make 235 Flux red to cure 155 Flux white to cure 155 Freckles in the Face 180 Freckles and Morphew 188 G. Gascoign Powder to make 157 Gout to cure 128 Gout Lord Dennies Medicine 159 Green-Sickness to cure 138 Green-Sickness a powder 169 Griping of the Guts to cure 128 H. Hands to make white 192 Hands to whiten 198 Hands a sweet water 199 Hair to make grow 174 Hair to grow thick 174 Hair to make fair 173 Hair to take away 176 Head-ach to cure 130 Heat of the Liver 163 Heat and swelling in the Face 185 Heat or Worms in the hands 199 I. Jaundies black to Cure 131 Jaundies yellow to Cure 131 Imposthume to break 137 Inflamed Face to Cure 186 Itch or breaking out to cure 167 Itch another 136 K. C. Kâ—nts Powder to make 132 Kings-Evil to cure 137 L. Lax or Looseness 141 Lips chopt to cure 193 M. Marks of Small pox to prevent 193 Megrim or Imposthume in the Head 1â—7 Mis-carrying to prevent 134 Moist seabs after Small-pox 165 Morphew or Scurff of Pace or Skin 181 Mouth to cleanse 191 N. Nails cloven to cure 200 Nails that fall off 200 Nails to make grow 199 Nails rent from the Flesh. 200 Nostrils stinking to cure 198 O. Oyl of Fennel 171 Oyl of St. Iohns wort 170 Oyl of Roses 166 Oyntment green to make 148 Oyntment for pimples in the face 186 P. Paste for Fishing 2â—2 Piles to destroy 136 Piles after Child-Birth 167 Pimples in the Face to cure 186 Pimples in the Face another 184 Plague to cure 131 Plague-water 146 Pleurisie to cure 1â—4 Pock holes in the Face 194 Pomatum to clear the skin 187 Powder for Green-Sickness 169 R. Red Face to cure 185 Redness Hands and Face by Small pox 183 Redness to take away another 184 Rich Face-to help 186 Rheumatick Cough or Cold. 154 Rickets in Children 149 S. Scald Head 146 Sciatica or pains in the joynts 129 Scurvy to cure 127 Scurvy another 142 Secrets in Angling by J. D. 209 Shingles to cure 149 Skin to clear 187 Skin to smooth and take away Freckles 201 Skin to make white and clear 180 Skin to make smooth 180 Sore breast to cure 144 Spitting of Blood 156 Spleen to cure 168 Sprain in the Back 139 Dr. Stephens Water 161 Stinking breath to cure 190 Stitch in the Side 167 Stench under the Armâ— holes 201 Stone and Gravel 127 Sun-burn to take away 179 Swooning-fits 163 T. Termes to provoke 154 Teeth to make white and Sound 189 Teeth to keep white and kill worms 190 Teeth white as Jvory 119 Teeth in children to breed easily 150 Toothach to