Selected quad for the lemma: spirit_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
spirit_n	half_a	ounce_n	water_n	6,888	5	7.3269	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A96812	The Accomplish'd ladies delight in preserving, physick, beautifying, and cookery. Containing I. The art of preserving, and candying fruits and flowers, and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet, or excellent re[c]eipts in physick and chirurgery, together with s[o]me rare beautifying waters, to adorn and add l[ov]eliness to the face and body: and also some n[e]w and excellent secrets and experiments in the art of angling. III. The compl[e]at cook's guide, or, directions fo[r] dressing all sorts of flesh, fowl and fish [...] English and French mode, [...]; and the making pyes, [...] with the forms and [...]	Woolley, Hannah, fl. 1670.; T. P.; Midgley, Robert, 1655?-1723.	1686 (1686)	Wing W3272A; ESTC R186799	134,243	229

of White-wine Vinegar for three days and then distill them in a leaden Still till they be dry 79. To make Treacle Water Take of the juyce of green Walnuts four pound juyce of Rue three pound juyce of Carduus Marigolds and Balm of each two pound green Petasitis 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 2 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 Theriacal extraction 80. To make Syrup of Cinamon Take of Cinamon grosly bruised four ounces steep it in White-wine and small Cinamon water of each half a pound three days in a glass by a gentle fire strain it and with a pound and half of sugar boyl it gently to a Syrup This syrup refreshes the Vital Spirits and cherisheth the Heart and Stomach helps Digestion and cherisheth the whole Body exceedingly 81. To make Syrup of Citron peels Take of fresh yellow Citron Peels five ounces the berries of Cherms or the juyce of them 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 a 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 82. To make Syrup of Harts-horn Take of Harts-tongue three handfuls Polypodium of the Oak the roots of both sorts of Bugloss barks of the roots of Capers and Tamaris of each two ounces Hops Dodder Maiden-hair Balm of each 2 handfuls boyl them in five quarts of Spring-water till it comes to four strain it and with four pound of sugar make it into syrup according to Art 83. An Oyl Perfume for Gloves that shall never out Take Benjamin two ounces Storax and Calamint each one ounce but the two first must be finely beaten 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 it take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry this is excellent 84. 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 Eggs beat them very well together then add so much white-bread as will drink up the wine and put to it some Cowslip flowers and distil them Take a spoonful of this Morning and Evening in Chicken or Mutton broth and in the Month it will cure any Consumption 85. To make Barley water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds an half penny-worth of Liquorish about two quarts of water boyl all together till half be consumed then strain it when it is cold drink it your Liquorish must be sliced into small pieces 86. Dr. Deodates Drink for the Scurvy Take Roman Wormwood Carduus Benedictus Scurvy-grass Brooklime Water-creases Water-trifoil of each one handful Dodder Cetrach Scolopendria 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 boyl 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 87. A Conserve for 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 88. To make an excellent Aqua Composita for a Surfeit or cold Stomach Take a handful of Rosemary a root of Enula-campane a handful of Hysop half a handful of Thyme six handfuls of Sage as much Mint and as much Pennyroyal 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 aforesaid 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 boyl then take it from the fire and set your Limbeck on the pot and stop it close with paste that there come no air out of it and still it out with a soft fire you may add to it a handful of Red Fennel 89. 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 let them stand steeping 4 and twenty hours and then put it in a Still as you use Aquavitae 90. 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 boyl 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 boyl them in a little Cauldron and put them in Vinegar a week or two and they will be fit to eat 91. To make good Rasberry Wine Take a Gallon of Sack in which let two gallons of Rasberries stand steeping the space of twenty four hours then strain them and put to the Liquor 3 pound of Raisins of the Sun stoned let them stand together 4 or 5 days being sometime stirred together then pour of 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 to it 92. To make excellent Hippocras in an instant Take of Cinamon two ounces Nutmegs Ginger of each half an ounce Cloves 2 drams bruise these small then mix them with as much Spirit of wine as will make them into a paste let them stand covered in glass the space of 6 days in a cold place then press out the Liquor and keep it in a glass A few drops of this Liquor put into any wine giveth it a gallant relish and Odour and maketh it as good

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 of 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 its 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 Morter and strain out the juyce and put 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 Muscadine a spoonful of Madder Incorporate them well together then give it the Patient 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 Remedy 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 till 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 lye down upon a bed and then let the Patient lye 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 Whitewine and incorporate them well together and let the Patient take one half thereof about half an hour before the fit and then walk a pace 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 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 found 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 Juyce and 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 Scurvy Take half a peck of Sea-scurvy-grass and as much Water-cresses of Dwarf-Elder Roman Wormwood Red-Sage Fumitory Harts-Horn and Liver-wort 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 setled 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 Lemons 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 Succory of each three drams Cinamon Saffron in fine powder of each a scruple 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 4 a Clock Afternoon and as much at night going to Bed but be sure do not use violent exercises 43. For a sore breast not broken Take Oyl of Roses Bean-flower the Yolk of an Egg a little Vinegar temper all these together then set it before the fire that it may be a little warm then with a Feather strike it upon the Breast morning and Evening or any time of the day she finds it pricking 44. To heal a Sore breast when broken Boyl Lillies in new Milk and lay it on to break it and when it is broken Tent it with a Mallow-stalk and lay on it a plaister of Mallows boyled in Sheeps Tallow These are to be used if you cannot keep it from breaking 45. For a Consumption Take a pound and half of Pork Fat and Lean and boyl it in water and put in some Oatmeal and boyl it till the heart of the Meal be out then put to it two quarts of Milk and boyl it a quarter of an hour and give the patient a draught in the Morning Afternoon and Evening and now and then some Barley-water 46. For the Falling Sickness Take powder of Harts-horn and drink it with Wine and it helpeth the Falling Evil. 47. For the Tooth-Ach Take Featherfew and stamp it and strain it and drop a drop or two into the

of Violet-flowers fresh and pick a pound clear water boyling one quart shut them up close together in a new glazed pot a whole day then press them hard out and in two pound of the Liquor dissolve four pound and three ounces of white Sugar take away the scum and so make it into a Syrup without boyling 13. To make Marmalade of Quinces Take a bottle of water and four pound of Sugar and let them boyl together and when they boyl scum them as clean as you can then take the whites of two or three Eggs and beat them to Froth put the froth into the pan to make the scum rise then scum it as clean as you can take off the Kettle and put in the Quinces and let them boyl a good while and stir them and when they are boyled enough put them into boxes 14. To make Hippocras Take a Gallon of White-wine two pound of Sugar and of Cinamon Ginger long Pepper Mace not bruised Grains Galingal Cloves not bruised of each two penny worth bruise every kind of Spice a little and put them together into an earthen pot for a day then cast them through your bags two or three times as you see cause and so drink it 15. To make Almond-Butter Take your Almonds and blaunch them and beat them in a morter very small and in beating put a little water then when they are beaten pour in water into two pots and put half into one and half into another put Sugar to them and stir them and let them boyl a good while then strain it through a strainer and so dish it up 16. To preserve Quinces red Pare your Quinces and core them then take as much Sugar as they weigh putting to every pound of Sugar one quart of water boyl your Quinces therein very leasurely being close covered turn them to keep them from spotting and when they are so tender that you may prick a hole through them with a rush and that they are well coloured then boyl the Syrup till it will button on a dish and so put your syrup and them together 17. To pickle Cucumbers Wash your Cucumbers clean and dry them in a cloath then take some Water Vinegar Salt Fennel-tops and some Dill-tops and a little Mace make it sharp enough to the taste then boyl it a while and then take it off and let it stand till it is cold then put in the Cucumbers and lay a board on the top to keep them down and tye them up close and within a week they will be fit to eat 18. To Candy Pears Plumbs and Apricocks to look as clear as Amber Take your Apricocks or Plumbs and give every one a cut to the stone in the notch then cast sugar on them and bake them in an Oven as hot as for Maunchet close stopt bake them in an earthen Platter and let them stand half an hour then take them out of the dish and lay them one by one upon Glass plates and so dry them if you can get Glasses made like Marmalet boxes to lay over them they will be the sooner Candyed In this manner you may Candy any other Fruit. 19. To preserve Oranges Take a pound of Oranges and a pound of Sugar peel the outward rind and inward white skin off then take juyce of Oranges and put them into the juyce boyl them half an hour and take them off 20. To make Oyl of Violets Set the Violets in sallet Oyl and strain them then put in other fresh Violets and let them lye twenty days then strain them again and put in other fresh Violets and let them stand all the year 21. To make Cream of Quinces Take a roasted Quince pare it and cut it into thin slices to the core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quinces to your liking then put in a little Sugar and strain it and always serve it cold to the Table 22. To make a March-Pane Steep two pound of pickled Almonds one day and two nights in fair water and blaunch them out of it then beat them well in a Morter and bedew them with Rose-water put to your Almonds so many pound of Sugar and beat your sugar with your almonds then make very fine crust either of Paste or Water and sprinkle it with Rose-water and Sugar then spread the stuff on it and bake it at a very soft fire always bedewing it with Damask water Civet and Sugar and lastly with a gut of Dates gilt or long Comfits gilt or with Cinamon-sticks gilt or the Kernels of the Pine-apple and so set it forth 23. To make Almond milk Boyl French Barley and as you boyl it cast away the water wherein it was boyled till you see the water leave to change Colour as you put in more fresh water then put in a bundle of Strawberry leaves and as much Cullumbine leaves and boyl it a good while then put in beaten Almonds and strain them and then strain it with Sugar and Rosemary then strew some Sugar about the dish and send it to the Table 24. To Preserve Apricocks or Pear-plumbs when they are green You may take any of these fruits and scald them in water and peel them and scrape the spungy substance of the Apricocks or Quinces so boyl them very tender taking their weight in sugar and as much water as to cover them and boyl them very leasurely then take them up and boyl the Syrup till it be thick and when they are cold put them up with your Syrup into your preserving Glasses 25. To pickle French Beans You must take your Beans and string them boyl them tender then take them off and let them stand till they are cold put them into the pickle of Beer Vinegar Pepper and Salt Cloves and Mace with a little Ginger 26. To make an Excellent Jelly Take three Gallons of fair Water and boyl in it a knuckle of Veal and two Calves feet slit in two with all the fat clean taken from between the claws so let them boyl to a very tender Jelly keeping it clean scum'd and the edges of the pot always wiped with a clean Cloath that none of the scum may boyl in strain it from the meat and let it stand all night and the next morning take away the top and the bottom and take a quart of this Jelly half a pint of Sherry Sack half an ounce of Cinnamon and as much Sugar as will season it six Whites of Eggs very well beaten mingle all these together then boyl it half an hour and let it run through your Jelly-bag 27. To make Aqua Mirabilis Take of Cloves Galanga Cubebs Mace Cardamums Nutmegs Ginger of each one dram juyce 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 Cinnamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis

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 them through a very quick Hair-strainer keep the strained liquor in a Glass very well stopt 45. To make Syrup of wormwood Take Roman Wormwood or Pontick Wormwood 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 boyl them till half be wasted strain it and put to the straining two pounds of Sugar and boil it to a syrup 46. To make Conserve of Quinces Take three quarters of the juice of Quinces clarified boyl it until two parts be wasted then put to it two pounds of white Sugar then boyl them to the thickness of Honey 47. To make Syrup of Poppies Take the heads and seeds of white Poppy and black of each fifty drams Venus hair fifteen Licorice 5 drams Jujubes thirty drams Lettice seeds forty drams and of the seeds of Mallows and Quinces tyed up in a fine rag of each one dram and a half boyl them in eight pints of water until half be wasted strain it and to every three pound of liquor put thereto Perrides and Sugar of each one pound boyl them to a Syrup 41. To make Honey of Roses Take of pure white Honey despumed fresh juyce of red Roses one pound put them into a skillet and when they begin to boyl throw into them of fresh red Rose-leaves picked four pounds and boyl them until the juyce be wasted always stirring it then strain it and put it up in an Earthen pot 49. To make Syrup of Lemons Take of the Juyce of Lemons purified by going through a Woolen strainer with crushing three quarts and a half and of white Sugar 5 pound boyl them with a soft fire to a Syrup 50. 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 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 but the more strong some use to rectifie it seven times 51. To make Syrup of Maiden-hair Take of the herb Maiden 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 boyl them according to Art Add four pound of Sugar to five pints of the clarified liquor and then boyl them to a Syrup 52. 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 infuse them twenty four hours in a sufficient quantity of water then boyl them till one half be wasted add to the strained liquor a pound of the best clarified Honey and as much white Sugar boyl them to a syrup 53. To make the Kings perfume Take 6 spoonfuls of Rose-water and as much amber grease as weigheth two Barley Corns and as much Civet with as much Sugar as weigheth two pence beaten in fine powder all these boyled together in a Perfuming pan is an excellent perfume 54. The Queens perfume Take 4 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 boyled make a good perfume 55. 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 boyling together in a perfuming Pan upon hot Embers with a few Coals is a very sweet Perfume 56. 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 altogether and set them in the Sun and so use them 57. To make Syrup of Cowslips Take the distilled water of Cowslips and put there to your flowers of Cowslips clean pickt and the green knobs in the bottom cut off and boyl them up into a syrup take it in Almond Milk or some other warm thing it is good against the Palsie and frenzy and to procure sleep to the sick 58. To make Marmalade of Lemons and Oranges You may boyl eight or nine Lemons or Oranges with 4 or 3 Pippins and draw them through a strainer then take the weight of the pulp altogether in Sugar and boyl it as you do Marmalade of Quinces and so box it up 59. To make Angelica Water 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 a half of Saffron of Cardamons Cubebs Galingal and Pepper of each a quarter of an ounce two drams of Mace one dram of Grains of Lignum Aloes Spikenard Junius 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 distil is as the rest 60. To make Quiddany of Cherries When your Cherries are fully ripe and red to the stone take them and pull out the stones and boyl your cherries till they be all broken then strain them and take the Liquor strained out and boyl it over again and put as much Sugar to it as you think convenient and when it is boyled that you think it is thick enough put it into your boxes 61. To dry Cherries Take six pound of Cherries and stone them then take a pound of Sugar and wet it with the juyce of the cherries and boyl it a little then put in your Cherries and boyl them till they are clear let them lye in the syrup a week then drain 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 and dry them a little longer 62. To make brown Metheglin Take strong Ale-wort and put as much Honey to it as will make it strong enough to bear an Egg boyl them very well together then set it a cooling and when it is almost cold put in some Ale yeast then put it in a strong Vessel and when it hath done working put a bag of Spices into the Vessel and some Lemmon peel and stop it up close and in a few days it will be fit to drink but the longer you keep it the better 63. To Candy

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 2 thirds of fine Wheat flower make up your paste into cakes and you will find them very sweet and delicate 122. To make Wormwood Wine Take small Rochel or Camahe-Wine put a few drops of the extracted Oyl of Wormwood therein brew it together out of one pot into another and you shall have a more neat and wholsome wine for your body than that which is sold for right wormwood-wine 123. To make sweet bags to lye among Linnen 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 the fire with Yeast after the usual manner of Beer and Ale tun it and when it hath lain some time it will yield a Spirit by distillation as Wine 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 a 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 until half be boyled away even to 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 searce them and put them into the Honey add a quarter of a pint of Claret-Wine or old Ale then take three penny Maunchets finely grated and strew it amongst the rest and stir it till it come to a stiff paste make them into Cakes and dry them gently 129. To make Wormwood-Water Take two Gallons of good Ale a pound of Anniseeds half a pound of Liquorise 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 searced and put it in a little Rose-water and boyl it together till it be stiff enough to mould and when it is cold roul and print it 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 searced sugar to the same weight and strew it upon the Quinces as you beat it in a wooden or Stone Morter 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 meal and good store of water to mingle the Flower into a stiff Paste with a little Salt and so knead it and roul out the Cakes thin and bake them on Paper 133. To make Suckets Take Curds and the paring of Lemons 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 Rinds or Fruits 134. To make Leach Lombard Take half a pound of blanched Almonds two ounces of Cinamon beaten and searced 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 aforesaid 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 Damask Rose-Leaves as many Red Roses the peels of six Oranges or else one handful of the tender Leaves of Walnut-Trees half an ounce of Benjamin Calamus Aromaticus as much of Camphire four drams of Cloves an ounce of Bildamum half an ounce then take a pottle of Running-Water and put in all these Spices bruised into your Water and Malmsey together in a pot close stopped with a good handful of Rosemary and let them stand for the space of six days then distil it with a soft fire and set it in the Sun sixteen days with four grains of Musk bruised

it according to your Taste 200. To make Mathiolus Bezoar's 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 Month shaking it together twice a week for the Electuary will settle at the bottom after a Month 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 Marimelade of Red Currans Take the juyce of Red Currans and put it 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 according 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 Verjuyce 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 spriggs of sweet Marjoram and half so many tops of Bays boyl all these 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 squeese the juice of two Lemons upon the raisins and Sugar and slice the Rinds upon them boyl the water and pour it boyling hot upon the Ingredients of 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 Wort and when it is cold you must pour the water upon three measures of grown Apples Then draw forth 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 all these 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 Month after you may drink it 207. To make a Carraway-Cake Take three pound and a half of the finest flower and dry it in an Oven one pound and a half of Sweet-butter and mix it with the flower 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 Crraway-Comfits and a pound and half of biskets Put it into the Oven and let it stand an hour and a half 128. 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 worked 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-cloth that the Spirit rising and passing through the Flowers may tinge 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 4 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 Distil 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 Distil as you distil 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 overgrown or too full of strings and when they are pared round that 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 all the Winter 213. To make Rasberrie-Cream When you have boyled your Cream take two Ladlefuls of it being almost cold bruise the Rasberries together and season it with Sugar and Rose-water and put it into your Cream stirring it altogether and so dish it up 214. To make Snow-Cream Break the whites of six Eggs put thereto a little Rose-water beat them well together with a bunch of Feathers till they come perfectly to resemble Snow then lay on the said Snow in heaps upon other Cream that is cold which is made fit for the Table you may put under your Cream in the

Quinces 5 Cream Tarts 47 Cornelians to Pickle 64 Cordial water of Clove-gilliflowers 50 Cucumbers to pickle 3 Cucumbers preserved green 43 Cullice to make 42 Currans preserved 8 Currans Wine 61 D. Damask water 33 Damsons preserved 10 44 Dr. Deodates drink for the Scurvy 20 Date Leach 35 Dry Vinegar to make 35 E. Elder Vinegar 46 Ellecampane roots candyed 41 Eringo Roots Candyed 40 Excellent Broth 8 Excellent Hippocras presently 22 Excellent Jelly 6 Excellent surfeit water 37 Excellent sweet water 25 F. Fine cakes 32 Flymery Caudle 52 French Beans to pickle 6 French Bisket to make 16 Fruits dryed 29 Fruits preserved all the Year 52 G. Ginger to candy 25 Gingerbread to make 31 Gooseberrie cakes 8 Gooseberries preserved 17 Gooseberry Paste 55 Grapes to Candy 43 Grapes preserved 17 H. Hartichoaks preserved 30 Hippocras to make 22 4 Honey of Mulberries 57 Honey of Raisins 57 Hony of Roses 11 Hydromel to make 51 I. Jelly of Almonds white 35 Jelly of Apples 64 To make Crystal Jelly 26 Jelly of Currans 56 Jelly of Hartshorn 9 Jelly of Quinces 56 Jelly of Strawberries and Mulberries 26 Jelly of Gooseberries 65 Jelly of Raspices 59 Imperial water 33 Italian Bisket 15 Italian Marmalade 65 Jumbels to make 34 K. Kings perfume 12 K. Edw. perfume 13 L. Leach of Almonds 40 Leach Lambard 32 Leach to make 29 Lemon and Orange-peel pickled 55 Lozenges of Roses 54 M. Manus Christi to make 25 Marmalade of Cherries 52 Marmalade of Currans 48 Marmalade of Grapes 63 Marmalade of Oranges 62 Marmalade of Oranges and Lemons 13 Marmalade of Quinces 3 Mackroons to make 2 Marchpanes to make 5 Marygolds candyed 40 Mathiolus Bezoar water 48 Mead or Metheglin 94 12 Mead pleasant to make 49 Medlers preserv'd 53 Mint water 57 Muscadine Comfits 25 Musk balls to make 33 Musk Sugar 55 Mulberries preserved 57 N. Naples bisket to make 54 Nutmegs to candy 61 O. Oranges and Lemons candyed 15 Oranges to bake 17 Orange peels candyed 35 Oranges preserved 5 Oranges preserved Portugal way 15 Orange water 36 Oyl of sweet Almonds 10 Oyl of Violets 35 5 P. Paste of Apricocks 62 Paste of Cherries 62 Paste of Genua 28 Paste of Quinces 32 Paste Royal 27 Paste of tender plums 46 Paste of Violets 35 Peaches preserved 17 Pears or plums to Candy 6 Perfume for Gloves 19 Pippins dryed 28 Pippins preserv'd green 24 Pippins preserv'd red 36 Pippins preserv'd white 17 Plague water 58 23 Pomecitrons preserved 39 Pomander to make 16 Pomatum to make 10 Poppy water 47 Prince bisket 55 Purslain to pickle 8 Q Quiddany of Cherries 14 Quiddany of Plums 41 Quiddany of Quinces 29 Queens perfume 13 Quince cakes 1 Quince cakes clear 59 Quince cakes red 59 Quince cakes white 58 Quince cakes thin 32 Quince cream 42 Quinces preserved red 4 Quinces preserved white 2 Quinces to pickle 58 R Rasberry cream 51 Rasberry wine 21 Raspices preserved 2 Red currans cream 53 Red and white Currans Pickled 53 Rich cordial 53 Rose leaves candyed 56 Rosemary water 10 Rosemary Flowers candyed 26 Roses preserved whole 56 Rosa Solis to make 24 Rose Vinegar 44 Rosewater 39 S Snow cream 51 Spirit of Ambergreece 23 Spirit of honey 30 Spirit of roses 36 Dr. Stephens water 7 Steppony to make 49 Strawberry wine 50 Spots out of Cloaths 43 Suckets to make 32 Suckets of green Walnuts 39 Suckets of Lettice stalks 55 Sugar cakes to make 43 Sugar Leach 34 Sugar of Roses 47 Sugar plate to make 16 Surfeit water 37 Sweet cakes without Sugar 29 Sweet meat of Apples 61 Sweet bags for linnen 30 Syllabub to make 48 Symbals to make 3 Syrup of Apples 45 Syrup of Citron peels 19 Syrup of Cinamon 19 Syrup of Comfrey 58 Syrup of Cowslips 13 Syrup of Clove-gilly-flowers 3 Syrup of elder 36 Syrup of hartshorn 19 Sprup of hysop 24 Syrup of licorice 12 Syrup of Lemons 12 Syrup of the lungs 30 Syrup of Maiden hair 12 Syrup of Mints 57 Syrup of Poppies 11 Syrup of Purslain 57 Syrup of Quinces 18 Syrup of Roses 38 Syrup of Saffron 39 Sprup for short wind 37 Syrup of of sugar candy 37 Syrup against scurvy 38 Syrup of Violets 3 Syrup of Wormwood 11 Syrup of Vinegar 45 Syder to make 49 Spirit of Wine 12 T. Trifle to make 41 Treacle water to make 18 V. Verjuice to make 34 Vsquebah to make 15 W. Walnuts preserved 88 Walnut water 18 Washing balls to make 33 Wafers to make 7 Waters against consumption 22 Water against fits of the Mother 10 Wormwood Wine 30 Wormwood water 31 White Damsons preserved green 76 White leach of Cream 39 White Mead 54 Whipt Syllabub 52 The Table to Physick and Chirurgery Beautifying Waters and Secrets of Angling A. ACh of the joynts 68 Ach or pain 67 Ad Capiendum Pisces 69 Agues in the breast 79 Agues in children 77 67 Agues to cure 68 67 Medicine for an Ague 72 Another ibid Another ibid Allom water to make 82 B. Back to strengthen 67 Baits for Barbels 122 Baits for Bream 123 Baits for Carp or Tench 114 Baits for Chub and Pike 144 Baits for Eels 122 Baits for Fish all the year 149 Baits for Gudgeons 121 Bait with Gentles 113 Bait for Perch 119 Bait for Roch c. Bait for Salmon 123 Bait for Trouts 121 Beauty water for the face 98 99 Beautifying Oyntment 103 Beauty water approved 102 99 Beauty water called Lac Virginis 90 Bath for Ladies 105 Body to make fat and comly 105 Body to cleanse 105 Breasts to make small 105 Blasting to cure 77 Biting of a mad dog 71 Bleeding at the nose 79 Bleeding of a wound 79 Bloody-Flux c. 78 Black Plaister for all grief 87 Bone or Quills dyed Red for Fishing 108 Breath to make sweet 96 98 Breath to sweeten another 96 Heal a sore Breast when broken 74 C. Cancer to cure 79 70 Cancer in a womans breast 79 Caps to sight for Fishing 108 Cement for floats to fish 16 Childblains in Hands or Feet 97 Conception to procure 73 Consumption to cure 74 Cough dry to cure 69 Cordial Julep 75 Corns to cure 84 Cramp to cure 68 D. Drink for Scurvy 73 Deafness to cure 71 Deafness another 72 Delicate washing ball 95 Dentifrice for the teeth 95 Drink to heal wounds 86 Dropsie to cure 74 71 Dropsie another 76 E. Ears running to help 96 Ears pain'd to cure 80 Electuary of life 82 Excellent Beautifyer 104 Excellent Beauty water 99 Excellent salve 78 Eyes blood-shot 97 71 Eye-water 71 75 F. Face and skin to cleanse 92 Face to make youthful 90 102 Face fresh and ruddy 102 Face to beautifie 91 90 Face to make fair 90 Face very fair 91 Face pitted by small Pox ib. 93 94 Face to whiten 91 90 Face to Illustrate 98 Falling off Hair 89 Falling sickness or convulsions 74 9 Falling sickness another 77 Feavers or Agues in children 74 Fellon to kill 79 Fishing lines to make 107 Fishing lines to unloose 109 Fits of

Fennel Carraways of each one dram herbs of Time Mother of Time Mint Sage Penny royal Pellitory of the Wall Rosemary Flowers of Red Roses Camomile Origanum Lavender of each one handfuls infuse them twelve hours in twelve pints of Gascoign Wine then with an 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 Wafers 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 Juyce stone the Grapes save the Liquor in the stoning 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 boyl all these together and pour this Liquor boyling hot into the Purslain 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 Boyl your Walnuts till the water tast bitter then take them off and put them in cold water and peel off the bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar set them on the fire and when they boyl up take them off and let them stand two days and then boyl them again once more 34. To Preserve Currans Part them in the tops and lay a laying of Currans and a laying of Sugar and so boyl them as fast as you do Rasberries do not put them in the Spoon but scum them boyl them till the Syrup be pretty thick then take them off and let them stand till they be cold and put them in 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 into a Kettle of water till they be soft and then put them into a sieve and let them stand till all the juyce be out and weigh the juyce and as much sugar as syrup first boyl the Sugar to a Candy and take it off and put in the juyce and set them in the press till they be dry then they are ready 26. To make excellent broth Take a Chicken and set it on the fire and when it boyls scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boyl it well down and bruise the Chicken and put it in again and it is good broth And to alter it you may put in 6 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 Jelly of Harts-horn Take four ounces of shavings of Harts-horn of the inside and two Ale-quarts of Water put this in a pipkin and boyl 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 boyled enough then being warm take it off the fire and strain it hard through a cloath and set it a cooling till it be a hard Jelly then take two whites of Eggs and beat them very well or 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 boyls stir 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 in the back 39. To preserve Damsons Red or Black Plumbs Take their weight in Sugar and water enough to make a Syrup to cover them so boyl them a little therein being close covered turning them for spoting 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 than the water under them and when they are both sweet and tender take them up and boyl the Syrup again till they be thick then put up your Plumbs and it together in your Preserving Glasses 40. To make Rosemary-water Take the Rosemary and the flowers in the midst of May before the Sun rise strip the leaves and flowers from the stalks then take 4 or 5 Elecampane 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 and as much Mace and half a pound of Anniseeds and beat 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 distill it with a very soft fire 41. To make Pomatum Take fresh Hogs suet cleansed 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 boyled 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 43. To make Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them very small and put them into a rough hempen cloath and without fire by degrees press out the Oyl 44. An Excellent Water against fits of the Mother Take Briony-roots Elder-berries ripe and drest at 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 Sun of each half an ounce peels of Oranges the out-side dry'd an ounce