gloues and wash them in rosewater or Damaske water till the scurffe of the leather be gone and then stretch thent foorth softly and keep the water you wash them with still thea hang them vp to drie and then lay them in a cleane linnen cloath that is folded three or foure times double and when they be drie let them lie in Roseleaues dried a day or two then take oile of Ciuet Almonds and Muske and grind them together vpon a Marble stone stretch them foorth softly and with your hande annoint your gloues three or foure times and euer among stretch them fourth as they drie Then take Sandiseâ— mixed with a litle Amber Greece and staâ—â—e the powder of it thinly vpon them and lay them in a paper and in a boxes or els most the Amber Greece in a quantity of Rosewater and mixe the Sandifex in it and so annoint the glous with the same then let them drie and lay them in faire white paper 2. To perfume gloues another way TAke the gloues and wash them as aforesaid three or foure times and wring them euerie time softlie then take Gum of Dragagant and steepe it in fine Damaske water one night then straine the Water through a fine linnen cloth and take the Gum mix it with an ounce of Amber Greece and a quarter of an ounce of Muske first grinde your Amber Greece with oile of Turpentine then mingle all together and rowle your gloues with the same lay them to drie and lay a paper betweene 3. A preparatiue for gloues WAsh the gloues as aforesaid till the sent of the Leather bee gone then take Beniamin two ounces of Storax Calamit one ounce let them be verie fine then take oile of Ciuet Almonds and mingle it with Beiamin amd Storax vppon a Marble stone When it is wel ground put it into an earthen pot with more Dile of Ciuet Almondes then put in Cloues in powder and so let it stand close couered and when you neede take a litle Rosewater in a Spoonge and rub the gloues softlie and then in like maner with the oile called Ciuet oile for the same purpose 4. Another way TAke twelue grains of Muske six grains of Amber Greece three graines of Storax Calamite sixe graines of Beniamin and a few Cloues grinde all these together with oile of Ciuet Almondes First wash your gloues with Eusses dissolued a day in Damaske water 5. An other for gloues TAke your gloues and wash them in Rose water once or twice till all the scurffe be gone from them and then let them drie and stretch them well out fingers and all Then plaine them and wash them once or twice then take two ounces of Storax and as much Beniamin made in powder dresse your gloues all ouer on a smooth boord before they drie then hang them to drie and when they be drie saue the powder that is left Then take a pint of Rosewater two ounces of Storax and two ounces of Sinamon put all these in powder cast them to the Rose-water and let them seeth in a close Posnet couered Then take a fine brush and brush them ouer 6. An other way to perfume TAke Amber Greece a dram of Musk halfe a dram of Fusses a dram of Ciuet halfe an ounce put all these together in a pince of Rose-water or Damask water 4. Another way TAke a dram of Amber Greece a dram of Beniamin halfe a dram of Fusses a dram of Storax a quarter of an ounce of Labdanum put all these in Rosewater A Perfume for Chestes and Cupbords and also for Gloues Chap. 59. TAke Beniamin and Storax of each an ounce Labdanum and Fusses of each a quarter of an ounce halfe a dram of Ciuet If you burne it for chestes or cupboords beate it in hote morter If it be for gloues boile it and put it to Rosewater To collour Gloues Chap. 60. YOu must haue hulles of greene Walnuts that must lie in water all the yeare long rolle them well with these hulles and make them as deepe a collour as you may How to collour gloues yellow within TO collour gloues yellow within take the yolkes of twenty Egs and put them in a frieng pan with a soft fire stir them euer and bruise them with a ladle and the oile that ascendeth of them being annointed on the inside of the gloues will make them looke yellow To make muske Sope. Chap. 61. TAke strong lie made of Chalke and sixe pound of stone Chalke foure pound of Deere Suet and put them in the lie in an earthen pot and mingle it wel and keep it the space of forty daies and mingle and stir it three or four times a day till halfe he consumed and to that that remaineth seuen or eight daies after you must put a quarter of an ounce of Muske and when you haue done so you must also stirre it and it wil linell of Muske To make red sealing Waxe Chap. 62. TAke to one pound of Waxe three ounces of cleare Turpentine in Sommer in Winter take foure melt them together with a soft fire then take it from the fire let it coole then put in Uermilion verie finely ground and Sallet oile of each an ounce and mixe them wel together and it is perfect good To keepe Damasins in sirop Chap. 63. TAke Damasins and picke them well with a knife or a pin then take clarifteu Suger as much as you shall thinke will scrue and then you muste boile it till it bee as thicke as birdlime Then boyle your Damasins in the clarified Suger til they be soft then take them vp and put them in a glasse then you must boyle the sirop till it be as thicke as the other was befor you put in the Damasins And as soone as it is so thick you must poure it into the Damasins and so couer them close A Water for the face vsed of Gentlewomen Chap. 52. TAke Goates milke two pound fine Flower halfe a pecke the white of three egges and make it from paste to litle loaues and take it not too much then take more of the said Goates milke and crum of the crummes of your bread into it let it steepe all night and wipe your face with a drie cloath and then wash with the said milke and in vsing this it will make the face shine as white as snowe Another to make the face faire TAke the shearing of Scarlet four ounces the whites of two new laid egs white wine two pound Rosemarie flowers or Rosemary it self and seeth it or still it but if you seeth it scum it clean and when it is cold vse it and it wil make the skin looke smooth Another to remooue high collour in the face LImons laide in butter-milke is an excellent meanes to remooue high collour in the face A Water for heate in the face and breaking out with Pimples Chap. 65. TAke AlluÌ„ glasse two pound the iuice of Plantin Purslane beriuice of each halfe a pound the whites of
but this precious wood wil both quickly and gently asswage the paine and griefe of the same if it be ministered accordingly in decoction namelie to them whom either the Pox hath tormented or els the Gowt with intollerable griefe ¶ A most certaine and approoued remedie against all manner of pestilence or plague be it it neuer so vehement Chap. 98. TAke an Onion and cut him ouerthwart theÌ„ make a litle hole in each peece the which you shall fill with fine Triacle and set the pâ—eces together againe as they were before after this wrap them in a wet linnen cloath putting it to roste couered in the Embers or ashes and when it is roasted inough presse out all the iuice of it and giue the Patient to drinke thereof a spoonfull immediately hee shall feele himselfe better and shall without faile be healed To make a sirop of Vinegre good for many things Chap. 99. TAke sharpe Vinigre a pound and a halfe Suger two pound and a halfe boile it til it be a sirrop It will digest choller Melantholie and Flewme It will make grosse humours thinne openeth obstructions prouokes vrine expelleth naughty humors is good against all pestilent Feuers cooleth and quencheth thirst and keeps the body loose To comfort the heart and take away Melancholy Chap. 100. TAke the iuice of Borage foure pounde the flowers of Borage halfe a pound let these stand infused in hot Embers fourteene howers then being strained clarified put to good Suger two pound and boile it to a sirop A sirop to cleanse the breast and the lunges the cough and Pleurisie Chap. 101. TAke Liquorice small shred and bruised an ounce Maiden haire halfe an ounce Hysope two drams water two pound let these lie mixt foure and twentie howers then boile it till the third part be consumed which strained put in of good honey Suger pellet and white Suger of each foure ounces and Rose water three ounces For spitting either of lightes or lungs Chap. 102. TAke the iuice of Purslane and Plantine of each an ounce red Corrall a dram and bloodstone half a dram fine powdered mixt together vse it For wormes in yoong children Chap. 103. TAke drie Lupines and make flower of them which kneaded with hony lay it to the stomacke of the childe For the swelling of the Cods Chap. 104. TAke Rue stampt lay it to the grieuen place and thou shall haue present remedie For him that cannot holde his water Chap. 105. TAke the small end of Oken leaues and seeth them in Claret wine beeing well beaten lay it as hot as may bee suffered vpon the yard in a plaister fashion For the Head-ach Chap. 106. TAke the iuice of Mariorum and put it into the nosethrils and it will helpe you For griefe of the stomacke Chap. 107. TAke Masticke Cloues Nutmegs of each a dram Mace Sinamon of each half a dram fine powdered then take the bottom of a brown loafe tosted and dipt in Malmesey strawing of the said powder vpon it lay it to the stomacke and it is a present remedie For the itch Chap. 108. TAke vnwrought waxe fresh butter Rose Vinegre red Rosewater Brimstone fine beaten and Cloues all boyled together make an ointment A Gargill for a sore throat Chap. 109. TAke white wine conduit water of each a pound roch Allum half an ounce two spoonful of honey boyle all to a pounde and a halfe and vse it three or foure times a day A water for scabbes Vlcers and pushes Chap. 110. TAke Plantine water halfe a pound water of Oranges four ounces Sublimate powder an ounce put al in a double glasse or some other good vessell and let it boile with a gentle fire a quarter of an hower and take it off and keepe it in a cleane vessell which vse three or or foure sundrie times and it shall heale them To make a water to take out all spots out of cloath of gold veluet Chap. 111. TAke rawe red Arsnicke Martem Cudum of each of them a like quantitie and when they bee well brayed poure some faire water vppon them and putting the hearb Cinkfoyle to it seeth it vnto the halfe and then let it coole and set it in the Sunne two howers then wash your cloath in it and let it drie in the Sunne To take spottes of grease and oyle out of all sortes of cloath white or other Chap. 112. TAke the water that Pease haue bene sodde in and steep your cloath where the spot is in it and then wash it with clean riuer water and drie it in the Sunne To take all maner of spots out of silke Chap. 113. TAke the iuice of great and round Mushroms of a sharpe taste wet the spottes in it the space of two howers and then wash them with cleare water and then let them drie To take spottes out of cloath Chap. 114. TAke colde Lie and lees of white Wine made a litle hot and mixe them well together But you must take heede they bee not too hote and wash your cloath A soueraigne remedie for the cough Chap. 115. TAke Brimstone beaten in powder halfe an ounce and put it in a new laid Egge soft roste mingle it well together then put to it Beniamin the bignesse of a Zich Pease lightly stamped and drinke it in the morning at your breakfast Make as much againe at night when you goe to bed and you shall be whole at the second or third time But if the cough haue holden you long you must take it so much the oftener To keepe Poultrie from destroying with Weisels Chap. 116. RUbbe your Poultry with the iuice of Rue or Herb-grace and the Weisels shall doo them no hurt if they eate the lunges or lights of a Fox the Foxes wil not eat theÌ„ A briefe Treatise of Vrines aswell of mens vrines as of womens to iudge by the colours which betoken health which sickenes and which death Chap. 117. IT is shewed that in foure partes of the body dwelleth sicknesse and health that is in the wombe in the head in the liuer in the bladder In what maner thou maist know their properties and thereof thou maist learne If a mans Urine be white at morrow and red before meate and white after meate he is whole And if it be fat and thicke it is not good and if the Urine be meanly thicke it is good to like and if it be thicke as Asse pisse it betokeneth headach Urine that is two daies red and at the third day white betokeneth verie health Urine that is fat white and moiste betokeneth the Feuer quartaine Urine that is blooddie betokeneth that the bladder is hurt by some rotting that is within A litle Urine all fleshie betokeneth of the reines who pisseth blood without sicknesse hee hath some vaine broken in the reines Urine that is ponderous betokeneth that the bladder is hurt Urine that is somewhat bloody of sicknesse betokeneth great euil within the body namely in the bladder Urine that falleth by droppes aboue
the pot put twelue graines of Muske let it hang in the middest of the water in a thin linnen cloath with a thread set it in the Sun twentie or thirtie daies then take the glasse in and set it in a drie ayre Conclusions rules to be vsed in distilling and the ordering of each hearb of flower before they be distilled Chap. 50. FIrst a soft fire maketh sweete water and the sweetnesse to continue strong Secondlie coales 〈◊〉 the best water Thirdly wash nothing that you wil still but wipe it with a cleane cloth Fourthlie all hearbes flowers and seedes must be gathered when the dew is off them Fiftlie That which you will still must lie at the least sixe howers before you still it Sixtlie Al Spices corrupt your water except Amber Greece Ciuet and Musske 7. Scum your water well 8. Keepe your still verie cleane 9. Wash your still but not often and then drie it with a drie cloath 10. The glasse Stil is best the tinne next the earth not so good as the thine and the leaden is the woorst of them 11. Tender flowers as Uiolets Jillâ—flowers and such like would be stilled or glasse 12. All compositions must bee stopped close before and in stilling diligently weighed and measured 13. Liquid waters must haue greater fire than drie and light waters 14. Still not your glasse too still 15. Put store of ashes vnder your still that your Still shall not burne 16. Wipe the vpper part of the Stil often but especially the ridge 17. Diligence in looking to all things Borage must be distilled the hearb with the roote chopped together Hysop the leaues stripped from the stalk when it beares blew flowers Camomill the hearbe and flower chopt together in the middell of May. Dil the hearb in the beginning of May. Fumitory the whole substance chopped in the end of May. Mint either red or other the hearbe stalke leaues chopped in the middle of May. Roses the flowers cutting away the white endes Rosemarie the flowers buds leaues stripped from the stalke in May in the flowering Sentorie the hearbe and flowers chopped in the end of June Uiolets the flowers in April Woodbind the flowers in the beginning of June To make the water of the same colour of the Flowers that you distil Chap. 50. FIrst distill your water in a Stillitorie then put it in a faire glasse and take the buds of Roses and cut away the white and put the leaues into the stilled water then stop the glasse and put it into the Stillitorie to Still putting hearbes into the Still for feare of burning After this straine the water from the leaues and scum it well A compound Water to perfume gloues or other thinges Chap. 51. TAke Damaske water double stilled a pounde Maske ten graines Cauet three graines Amber greece foure graines heate all these together to powder and put it into the water aforesaid and stop it close and vse it without any more stilling To make Damask water Chap. 52. TAke Damaske Roses and red Roses of each 〈◊〉 handfull let them drie foure howers in the shadow when take two drams of Labdanum Nigellae Romanae two peniworth Irios halfe an ounces Storax two drams Cloues an ounce Beniamâ—n Colaâ—us Aromaticus Nutmegs of each half on ounce MarioruÌ„ Bazel of each half a haÌ„dful bruise the spice put it in Malmsey or the lees thereof the space of foure daies then distil it and scum it fourteens daies Another maner of making of Damask water Chap. 53. TAke of â—race of Iris of Spike flowers dried of Cloues of each an ounce make them in powder put them together with a pint of new Ale in corns and one pinte of Rosewater in an earthen pot put thereto a good mary of greene Roseleaues let them soke in it a night time stopped close in the morning when ye shall distill first say other Roseleaues in the bottome of your Stillitorie for feare of cleauing too then take of the Roseleaues out of the pot and put them with other green rose-leaues in your Stillitorie sufficient and to the water put Muske as aboue is said This water is excellent to set foorth a Tart an Apple Moyse or Almond butter Powder of Holland against Collick and the gnawing of the belly Chap. 54. TAke Sinamon Annis seede Fenell seede Cominseed of each a quarter of an ounce of 〈◊〉 Luâ—â—oris three quarters of an ounce of Gallingale one ounce and a halfe of Spikenard a quarter of an ounce of Stene of Alexandria two ounces beate them all into fine powder and serue them whereof take a quarter of an ounce in a messe of Pottage Powder to make the belly solluble causing a gentle laske meete for Noble Personages Chap. 55. TAke Sâ—ene of Alexandria one ounce of fine Ginger halfe a quarter of an ounce of Annys seede a quarter of an ounce beate them into fine powder into your foâ—de Sugar and make â—osinges as before of the whole the number of sixteene wherof dissolue two of them into a messe of pottage or in a cuppe of wine fasting in the morning and fast one hower after If you do put as much of Suger in powder as the waight of the whole powder ye may keep it in a bladder and the whole powder will serue eight times to receiue as euen now is said A receit to restore strength in them that are brought lowe with long sicknesse Chap. 56. TAke of the brawn of a Fesant or Partridge or of a Capon sodden or rosted of each a quarter of an ounce steepe them in Rosewater two howers of the kernels of Nuts called Pistatiorum and of the kernel of the pine Apple of each a quarter of an ounce of Sinamon in fine powder the waight of twentie barlie cornes of the spices of Dianthos Diamargariton Letificentes Galem of each the waight of fortie graines or Barlie cornes of the seede of Millon Pepon Goord and Cucummer of each the waight of ten graines the skin taken off let them bee all ground small then take sixe ounces of Suger dissolued in Borage water seeth it on height as for loosings and when it is sodden inough then put in all the other geare and make loosinges thereof Whereof one is sufficient at once dissolued in a messe of Pottage or a draught of drinke Thus do two or three times euery day To make Loosings Chap. 57. TAke halfe a pound of Suger and as much Rosewater or other distilled water as for Mamis 〈◊〉 seeth them likewise and When you will knowe when it is sâ—â—den ynough take out some vpon a kniues point and let it coole if it be hard like suger then it is sodden inought Then put into it powder of Gluger Sinamon or Nutmeg stir them well together lay it vpon a paper oiled driue it as thin as you think meet Lay on it your gold leafe with a 〈◊〉 taile cut your Losings Diamond fashion and so keep them To perfume gloues Chap. 58. TAke the
all agues This water mast be vsed from the moneth of Nouember to the moneth of Aprill and you must take but halfe a spooneful at once nor oftener than ounce a weeke The manner to make this water ye must haue a glasse a cubit high and fill it with Aquavite made with wine and stop it well then put it in hors-dong so that it bee not moist nor too wet least the glasse breake and you must leaue the necke of the glasse without in the ayre that glasse through the heate of the dung will boile sore so that the water will ascend to the necke of the same and discend againe to the bottome through the aire and so let it stand thirty daies then taâ—e out the glasse and put these thinges following in the water and stoppe the mouth that it breathe not out and so leaue it in eight daies Last of all put the glasse in Balneo Marie with sand setting on a head with a receiuer well stopped and make a soft fire and gather the first water that drops cleare but when yee see the second water turne into redde collour change the Receiuer for then commeth the seconde Water and that will keepe well in a glasse well stopped The spices that goe to this water bee these with the hearbes Cardonum Cloues nutmegs Ginger Galingale Zedoaire long Pepper Spikenarde Lawrell berries Smallage seedes Mugwoort seedes Fenell seedes Annis seeds flowers of Basill Elder flowers red Roses and white lignum Aloes Cubibes Cardomum Calamus Aromaticus Maces Germander Frankensence TurmeÌ„til Juniper Egremonie Sentorie Fumitorie Pimpernel Dandelion Eufrage Endife seeds of Sorrell yellow Saunders Fetherfoy Aloes Epaticke of each two ounces Rubarbe two drams drie Figges Reasins Dates without stones sweet Almondes of each two ounces Aqua-uite to the quantity of them all and foure times as much Suger as they be all that is for one pounds of Engredience foure pounde of Suger two pound of honey This water is called the mother of all waters A perfect way to cure the loathsome disease of the French Pockes paines in the ioints lamenesse of limmes palenesse of collour lothsome scabbes or any other filthy disease proceeding of superfluous or euil humours as also to asswage ouer grosse and foggie fat bellies and that without danger Chap. 95. FIrst it is needfull to prouide for the sicke bodie a close and cleane chamber out of all grose aire and cleane warme garmentes both for body and legges and at rising and going to bed a fire of Charecoales for wood is not wholsome for smoking also they must not be troubled with any thing to bring them out of patience for that corrupteth the blood which must be new altered also the sicke bodie muste eate but litle meate and that kind of meate as shall hereafter be prescribed and at such times as shall be appointed and let the sicke body vse plaieng on some Instrumentes or heare some plaieng or tell merie tales and haue no companie of women for that is a most dangerous poison for the health of any person in that case Secondly you must prepare two brasse pots or els yron one being foure gallons the other sixe gallons one for strong drink the other for small drinke also ye must haue close couers to them of bâ—asse or yron you must also prepare good earthen vessels with close couers to keepe your drinke in of both sortes by themselues also you must haue a Strainer of a searce cloath to straine your drinke after it is decoct InstrumeÌ„ts to take out dead flesh and to search a sore and a syring to cleanse any sore being deep with the same drinke Also you must haue a woodden vessell to bathe the sicke body in at such times as hereafter shall be appointed Also you must prepare cleane cloathes to drie the sicke body after a sweat being warmed well first other Instruments you shall need none but only your wood raped small or turned and the bark of the wood pounded in a Morter and the drugs also small and your water which you shall decoct the same must be of a good Conduit or runnin brook verie clean without any kind of filth Chalk water is good Thirdly for your strong drink ye must take your pot of foure gallons and set it on a fire of coales with foure gallons of the faire running water then put into the same one pound and a halfe of your wood small raped or turned at the Turners but when you doo buy your wood see it be not olde and lacke moisture this triall is best take a litle cole burning and lay it on the blocke before it be raped and if it be good it will boyle vp on euery side of the coale like Myrthe Then put thereto one ounce or a litle more of the barke of the same wood made in small powder then take a quarter of a pound of Cummin seeded put whole into the same and one half quarter of an ounce of Radix and Rubarbe and then stop your pot fast and lay paste about the couer and so fast that no aire come out then seeth it on a soft fire but euer keepe it boyling let it boyle at the least eight houres then set it by and vnstop it not vntill it be cold then take your Searce and strain it into a fair carthen potte and couer it close The sicke bodie muste drinke of this but one draughte luke warme in the morning and one other at night Fourthlie you must take your pot of sixe Gallons and put in it sixe Gallons of running water and one pound of the wood raped and a quarter of Cummin seedes and decoct it in all kinde of thing euen as the other being close stopped and when it is colde straine it into an earthen vessell or vessels and that must the partie drinke at meale and at all other times when he list to drinke and spare not but draw it by Fiftly the sick body must be kept very warm and not rise out of bed before eight of the clocke and then eate a dozen or twenty Reisins of the Sun no bread but a draught of strong drinke warm and about eleuen of the clock let the sick bodie eate a litle meat as may suffise nature what meat it shal be here after shewed then let the sicke body walke somewhiles in his chaÌ„ber or read some booke or play on instrumentes to keep him from sleeping then at six of the clocke at night a dozen Reisins of the Sun nothing els but a draught of strong drink warmed Sixtly giue to the Patient to eate these meats following Chicken Partridge Fesant Hen Capon Rabbet Conie Veale Mutton none other nor any salt nor leauened breade nor Rie bread and very seldom roasted but boyled in water no broth nor porredge nor any kind of sauce if the sick body haue roste let it be but euery third meale and no kinde of fish milke or fruites Reisins excepted Seuenthly once in three daies for
purpose or into an Ouen after the bread is taken out so it be not stopped it may not bake but onelie be harde and thorow dried and yee may while it is moiste sticke it full of Comfets of sundrie collours in a comely order yee must moist it ouer with Rose-water and Suger together make it smooth and so set it in the Ouen or other Instrument the clearer it is like a Lanterne horne so much the morecōmended If it be through dried and kept in a drie and warme ayre a Marchpaine will last many yeares It is a comfortable meat meete for weake folkes such as haue lost the taste of meates by much and long sicknesse The greatest secrete that is in making of this clear is with a litle fine flower of Rice Rosewater and Suger beaten together and laid thin ouer the Marchpaine ere it goe to drieng This will make it shine like yee as Ladies report To gilde a Marchpane or any other kinde of Tart. Chap. 2. TAke and cut your leafe of golde as it lyeth vpon the booke into square peeces like Dice and with a Conies tailes end moisted a litle take the gold vp by the one corner lay it on the place beeing first made moist and with an other taile of a Conie drie presse the golde downe close And if ye will haue the forme of an Harte or the name of Jesus or any other strange thing whatsoeuer cut the same through a peece of paper and lay the paper vpon your Marchpane or Tart then make the voide place of the Paper through which the Marchpane appeareth moist with Rosewater lay on your gold presse it downe take off your Paper and there remaineth behind in golde the print cut in the said paper To bake Quinces Chap. 3. PAre them take out the coare perboil them in water till they be tender let the water run from them till they be drie Then put in euery coffin one Quince in it a good quantitie of Marowe Also take Suger Sinamon a litle Ginger fil the Coffin therwith close it let it bake an hower and so serue it To keepe Quinces vnpared all the yeere long Chap. 4. TAke ripe Quinces and at the great end cut a stopple then take out the coare cleane and stop the hole againe with the same stopple but pare them not and perboile them a litle take them vp and let the water drain from them then put al the coares and some of the smallest Quinces in litle peeces all to cut into the water wherein all the Quinces were perboiled and let them seeth till the liquor be as thick as molten syze that Painters occupy then take it from the fire and let it coole in the meane season couch your cold Quinces in a barrell or in an earthen pot the great ende downwarde if the stopple bee out it makes no matter and one vppon another Then put the liquor in that it bee a handfull ouer and aboue them couer them close and after iiii or v. daies looke to them and when you see the liquor sunk downe put in more of the same which yee purposely kept to couer them as before then lay a boord vpon them and a stone that they rise not and couer the vessell close with a thick cloth folded that it take no aire so let thē remaine And when ye intend to occupie some of them vncouer the vessell and yee shall finde a creame couering the whole liquor breake it in the middest turn it ouer with your hand then take out your fruit in order beginning in the middest first thē by the sides so that you remooue nane if it may be but those that you take away and euerie time that ye breake the creame turne it ouer againe into his place for you must know that the Creame keepeth out aire and keepeth in the strength of the Syrop therfore it maketh much to the conseruation of the fruit to saue it and also to see the vessell close couered Also when you will bake your Quinces wash them well and cleane in warme water and bake them as before is written To make Vinigre of Roses Chap. 5. IN Sommer time when Roses blow gather them ere they be full spread or blowne out and in drie weather plucke the leaues let them lie halfe a day vpon a faire boord then haue a vessel with vinigre of one or two galōs if you wil make so much Roset put therein a great quantitie of the said leaues stop the vessell-close after that you have styred them wel together let it stand a day and a night then deuide your Uinigre Rose-leaues together in two partes put them into two great glasses and put in rose leaues inough stop the glasses close set them vpon a shelfe vnder a wall side on the South side without your house where the Sun may come to them the most part of the day let them stand there al the whole sommer long and then strain the Uinigre from the Roses and keep the Uinigre If you doo once in ten daies take and strain out the Rose-leaues and put in new leaues of halfe a daies gathering the Uinigre will haue the more odour of the Rose You may vse in steed of vinigre wine that it may waxe eagre and receiue the vertue of the Roses both at once Moreouer you may make your Vineger of Wine white red or claret but the red doth most binde the belly and the white doth most loose Also the Damaske Rose is not so greate a binder as the Red Rose and the white Rose looseth moste of all hereof you may make Vineger Roset Thus also you may make Vineger of Violets or of Elderne flowers but you must first gather and vse your flowers of Elderne as shall be shewed here after when we speake of making Conserue of Elderne flowers Fine Sauce for a roasted Rabbet vsed to king Henrie the eight Chap. 6. TAke a handful of washed Parcelie mince it small boyle it with Butter and Verinice vppon a chasingdish season it with Sugar and a litle Pepper grose beaten When it is ready put in a fewe crummes of of white bread amongest the other let it boile againe till it be thicke then lay it in a platter like the breadth of three fingers lay of each side one roasted Conie or moe and so serue them ¶ To make Paste of Sugar whereof may bee made all maner of fruites and other fine thinges with their forme as platters dishes glasses cups and such like thinges wherewith you may furnish a table and when you haue done you may eat them vp A pleasant thing for them that sit at the Table Chap. 7. TAke gum Dragant as much as you wil and steepe it in Rose water vntill it bee mollified And for foure ounces of Suger take of it the bignesse of a beane the iuice of Limons a Walnut shel full and a litle of the white of an eg but you must first take the gum and beat it so much
with a pestle in a morter of white Marble or of brasse vntill it become like water then put to it the iuice with the white of the Egge incorporating well together This done take foure ounces of fine white suger well beaten to pouder and cast it into the morter by litle and litle vntill it be turned into the fourme of paste then take it out of the said Morter and bray it vpon the powder of Suger as it were meale or flower vntil al be like soft paste to the end you may turn it fashion it which way you wil whē you haue brought your paste to this forme spread it abroad with Sinamō vpō great or smal leaues as you shal think it good so shal you forme make what things you wil as is aforesaid with such fine knackes as may serue a Table taking heed that there stand no hot thing nigh vnto it At the end of the banquet they may breake all and eat the Platters Dishes glasses Cuppes and all such like for this paste is verie delicate and sauourous If you will make a thing of more ffnenesse than this make a Tart of Almondes stamped with sugre and Rose-water of like sort that Marchpanes be made of this shal you lay betweene two pastes of such vessels or fruites or some other thing as you think good To make fine blanch powder for roasted Quinces Chap. 8 TAke fine suger half a pound beaten in a hot morter to fine powder of white Ginger pared half an ounce of chosen Synamō a quarter of an ounce beaten ready to fine powder mixe them well together and if you will haue it most excellent cast two spoonful of Rose or Damask water in beating of the Suger To conserue Quinces in sirop condict alway ready to be serued in whole or in quarters Chap. 9. AFter your Quinces are coared and pared seeth them till they be tender soft then lay them out til they be colde in the meane time take of the same liquor two quartes or more according to the number of your Quinces which ye will keep put therein the cores some other small peeces seeth them in the liquor to make the sirop strong straine them and put into the liquor being two or three quartes one pint of Rose water and for euerie quart of liquor one halfe pound of Suger seeth them againe together on a soft fire of coles till the Suger be incorporated with the liquor then put in your Quinces let thē seeth softly til you perceiue that your sirop is as thicke as life honey then set them to coole and take them out lay them in a tray or platter till they be colde then take one ounce of bruised Sinamon and some whole Cloues put them with some of the Sinamon in the Sirop and when it is cold lay a larde of Quinces in your glasse called a gestelin glasse or an earthen pot well glased then straw a litle of your Sinamon vpō your Quinces then powre some sirop lay on another lard of Quinces and again of your spice and sirope and so foorth till you haue done couer them two fingers ouer with sirop aboue couer them close and within three of foure daies looke to them and when you finde the sirope shrunken downe put in more and so reserue them These are to be serued in with sirop See that the Quinces bee tenderly sodden and the sirop thicke and strong ynough Plums condict in sirop Chap. 10. TAke halfe a pound of Suger halfe a pinte of Rosewater and a pinte of faire Rainwater or of some other distilled water seeth the Suger and the two waters vpon a soft fire of coles till the one halfe be consumed then take it from the fire and when it leaueth boiling put therein halfe a pound of ripe Damasins or other plums set it again on the Embers and keep it in the like heat til the plums be soft by the space of an hower if need be then put into some Cloues bruised and when it is colde keep it in a glasse or in an earthen Gallipot the stronger the sirop is with Suger the better it will continue Some put into the sirop Sinamon Saunders Nutmegs Cloues a litle Ginger seeth them not hastilie for feare of much breaking To make fine Rice pottage Chap. 11. TAke halfe a pound of Jorden Almondes and halfe a pound of Rice and a gallon of running water and a handfull of Oke barke and let the barke be boyled in the running water and the Almondes beaten with the hulles and all on and so strained to make the Rice Porredge withall To make Marmalad of Quinces Chap. 12 AFfter that your Quinces are sodden ready to be kept condict as before in the chapter is written thē with some of the liquor wherin they were sodden but without any spice beat them and draw them as ye would doo a Tart then put some ouer the fire and seeth them softly and in the seething straw by litle and litle of powder of Suger the waight of the Quinces or more as your taste shall tell you stir it continually put thereto some pure Rosewater or bamask water let it seeth on height til it be walstanding which thing ye may know by taking some of it vpon a cold knife and let it coole if it be stiffe then take it off and boxe it while it is warme and set it in a warme or drie aire if you will gilde your Marmalad doo as afore is spoken of a Marchpane The best making of a Marmalade is when the Quinces haue laine long and are through rupe and very yellow as in Lent season And for as much as Quinces are binding and therefore not good for some sicke folkes costiffe it is necessary to put a good many of ripe Apples of good verdure as Renet Pippin Lording Russeting Pomeriall Rex pomorum or any other Apple that is pleasant raw among them being first drawne from a Tart and then soadden among the other matter of Quinces Thus shall you make your Marmalade somewhat souple and also incrrase the quantity and vertue of the same especially if it be wel dashed with sweet water To make Marmalad of Damsins or Prunes Chap 13. TAke Damsins which are ripe boile them on the fire with a litle faire water vntill they be soft Then drawe them through a course Boulter as ye make a Tart set it on the fire again seeth it on height with sufficient Suger as you do your Quinces dash it with sweet water c. and boxe it If you will make it of Prunes euen likewise doo put some Apples also to it as you did to your Quinces This wise you may make Marmalade of Wardens Peares Apples and Medlars Seruice Checkers or Strawberies euery one by himself or els mix it together as you think good To make Succade of peeles of Oranges and Limmons Chap. 14. FIrst take of your peeles by quarters and seeth them in faire water frō
Juniper the seed of Agnus Castus the shelles of the riuer Creuises Hartes-horne the grease or suet of a Bucke Kerse or towne Cresses Organy and Bittanie make of al these drugs a dough or paste And when you will vse or occupie it burne it for whereas the smoke thereof goeth the beasts wil void away Against al poison eaten or drunken Cap. 81. HAuing knowledge that any man is poisoned the chiefe remedy is to make him vomite the poison in giuing him oile Oliue luke warm to drink alone or mixt with warme water And if you haue no oile giue him butter with hot water or with the decoction of Linseed or the seed of netles or of SemigrecuÌ„ al these thinges purge the venom as wel downeward as vpward After hauing made him vomit diuers times you must purge him with sharp glysters downward Then giue him water mixt with honey and also old wine enough to drinke But if you can get good Triacle or Metrinate they are the principall against poisons with Terra sigillata Acorne shels and giue it him in good wine Let his meat be the fat flesh of old beasts and fat broths specially of hens and fat fish and let him not sleepe And in continuing with this means he shal be deliuered by the help of God To driue away Lice Chap. 82. TAke encense and the Lard of a Barrow hog properly called Barrows grease boyle them together in an earthen pan or pot leaded and with this ointment rub and annoint the place where the Lice be ¶ Howe to make a soueraigne Water that Maister Doctor Steuens Phisitian a man of great knowledge and cunning did practise and vsed of long experience And therewith did very manie cures and kept it alwaies secrete till of late a litle before his death Doctor Parker late Archbishop of Canterburie did get it in writing of him Chap. 83. The Receipt TAke a gallon of good Gascoine wine then take Ginger Galinghale Camomill Sinamon Nutmegges Graines Cloues Mace Annisseedes of euery of them a dramme Then take Sage Mint Red Roses Time Pelitorie of the wall wild Mariorum Rosemarie Pennie mountaine otherwise called wilde Time Camamill Lauender and Auens of euerie of them one handfull then beat the Spices small and bruise the hearbes and put all into the Wine and let it stande twelue howers stirring it diuers tunes Then still it in a Limbecke and keepe the firste pinte of the Water for it is the best Then will come a seconde Water which is not so good as the first The sundrie vertues and operations of the same many times approoued THe vertues of these waters be these it comforteth the spirites and preserueth greatly the youth of man and helpeth the inward diseases comming of cold against shaking of Palsey it cureth the contractes of sinewes and helpeth conception of women that be barren it killeth the wormes in the bellie It helpeth the colde Gowt it helpeth the tooth-ach it comforteth the stomacke verie much it cureth the cold dropsie it helpeth the stone in the bladder and in the reines in the back it cureth the Canker it helpeth shortly a stinking breath And who so vseth this Water euer among and not too oft it preserueth him in good liking and shall make one sceme yoong verie long You must take one spoonefull of this water fasting but once in seuen daies for it is very hot in operation It preserued Doctor Steuens that he liued lxxx and xviii yeares whereof ten yeares he liued bedred To make a water that taketh off al staining dieng and spots from the handes of Artificers that get them by working and maketh them verie white and faire It is also good for them that be Sun-burned Chap. 84. TAke the iuice of a Lymmon with a litle bay Salt and wash your handes with it and let them drie of themselues wash theÌ„ againe you shall find all the spots and staining gone It is also very good agaynst the scurffe or scabbes To heale all manner of inflamation and euil disposition of the aire leaperie faces great swollen legs or inflamed hands Chap. 85. TAke flower or Amillum made of Barly which ye shall easily find at the Apothecacaries and seeth it halfe an hower in common water then straine it and put it into another new pot that is cleane and neat putting to it a few Mallowes Succorie Hoppes Endiue and Borage and seeth all these together vntill it be dissolved and ad to it an ounce of Sandall and then straine all and take in a linnen cloath as much Cassia extracta as will go into two nuts and put it within the said linnen cloath with the Cassia while the water bee hot pressing it so hard betweene your two fingers that the substance of it may goe into the said water then put to it Suger or pennides as much as you will Of this drink which is of a verie amiable sauour you must take from day to day a litle glasse full in the morning lieng in your bed with your breast vpward then laieng some linnen cloath vppon your stomacke sleepe if you can and take of it also after you bee vp and haue done your necessarie the which doing you shall finde your selfe verie well healed in fewe daies But here note that this must be done in the Summer and not in the Winter and hee that hath his Stomacke verie colde may weare before his breast some peece of scarlet or other cloath and sometime annoint his Stomacke with an Oile made for the weaknesse of it the perfect composition whereof wee will put hereafter A singular Ointment which healeth all burning with fire not leauing any â—katre where it hath bene Chap. 86. TAke the white of two Egges two ounces of Tutina Alexandrina two ounces of quicke Lime washed in nine waters an ounce of newe Ware with as much Oile Roset as shall suffise and make thereof an ointment which yee shall finde verie good for this that we haue spoken of To draw an arrow head or other yron out of a wound Chap. 87. TAke the â—â—ice of Valeâ—ian in the which yee shall wet a tent and put it into the wounde laying the said hearbe stamped vppon it then make your binding or band as it appertaineth and by this meanes you shal draw out the yron And after heale the wound according as it shall require For him that hath a bunch on his head or that hath his head swollen with a fall Chap. 88. TAke an ounce of bay salte rawe honey three ounces Cummin three ounces Turpentine two ounces intermingle all this well vpon the fire then lay it abroad vpon a linnen cloath and make thereof plaisters the which you shall lay hotte to his heade and it will altogether aswage the swelling and heale him cleane and neate To know what time in the yeare hearbs and flowers should be gathered in their ful strength Chap. 89. MEdicines are made diuers and sundrie waies some by leaues some by seedes some by roots some by
hearbs some by flowers some by fruits Such leaues as are put in medicines should be gathered wheÌ„ they be at their full waxing ere that their collour be changed or that they fade any thing Seeds when they be full ripe and the moistnesse somwhat dried away Flowers should be taken when they be fully open ere they begin to fade Hearbs should be gathered when they be ful of sap and ere they shrink Rootes should be gathered when the leaues fall Fruits should be taken when that they be at their full growth or when they fall and the heauier fruit is the better and those that be great and light in ponderation choose not them and those that be gathered in faire weather be better than those that be gathered in raine And those hearbs that growe in the fieldes are better than those that growe in Townes and Gardens and those that growe on hilles in the fieldes are best for medicines for commonly they bee lesse and not so fat and haue more vertue Many hearbs there be that haue special time to be gathered in and if they be gathered in that time they haue their full vertue to their propertie or els not so good Some doe help whensoeuer they bee gathered some nought if they be gathered out of time therefore marke well what I teach thee Bettanie shall bee gathered principally in Lammas moneth with the seed and the rootes and without any iron coole and it shal bee dried in the shadow for medicines it may be gathered other times but euermore it is the better if it be gotten without iron and it must be gathered before Sun-rising Swinsgrasse shal be gathered when it pleaseth you in time of neede Camomill shall be gathered in Aprill Pelitorie shall be gathered in June before the Sun rising Red Docke shal be gathered when they need daylie Longdebeef shal be gathered in June July Peniwoort shal be gathered in the beginning of Winter Germander shall bee gathered in Lammas moneth Dragant shall be gathered in June July Columbine in Lammas moneth Addertong should bee gathered in April Pedelion when thou wilt Groundsell alway after midday Walwoorth when it pleaseth you without Iron Violet should be gathered in the moneth of March and in this moneth should Violettes be put into Suger and to sirop Roses should bee gathered in Aprill and in May and of them should be made Suger Roseâ— in sirop of Roses and in the same moneth shuld oile be made of Camamill Rosemarie flowers shuld be gathered in May. Sentorie when he beginneth to flower Organum in the moneth of June Solsequie should be gathered the sixteenth day of August before the Sunne rising without Iron Hartsstrong should bee gathered ere day in Nouember Aristologia should be gathered the same time Garlike may bee taken when you neede for medicines Wilde Garlke should bee gathered when it flowreth Gourdes should bee gathered in the ende of September when they be ripe and dried wher the Sun may be all day Wild Nep beries should be gathered when they wax yellow Cucumbers should bee gathered when the fruit is ripe and the fruit should bee laid vnder vines where the Sunne may not haue all his strength to him in a moist place that it may roote for then the seed shall be good and ful of kernels Citrull when the fruit is ripe and dried in a drie place in the Sunne Calaminte should bee gathered when it slowreth and drie it in the shadow and it wil last a yeare Saffron should bee gathered afore that the Sunne arise Godur that groweth among flare should be gathered when he beginneth to flower and it may be kept three yeare Drake should be gathered when it flowereth and drie him in the shadow and a yeare it will laste Eleber must be gatherd in Haruest time Fenil seeds should be gathered in the beginning of Haruest and two year they may be kept The rootes of Fenell should be gathered in the beginning of the yeare and two yeares they are good Baldemonie that some men call Gentian should be gathered in the last ende of the yeare and foure yeares he is good inough The root of this hearb is vsed and how thou shall shalt know him is this that he be very bitter the lesse bitter the woorse Also looke that it bee white whole and not hollowe within but sad and not brittle nor full of powder Gallingale is called in Phyisick Typus it may be taken at all times when thou wilt but best is in the end of Ver and three daies it must be laid in the Sunne and so bee dried that the moisture rot it not and then you must keepe it in the shadowe Flowerdeluce should be gathered in the end of Ver and dried in the Sunne and it will laste two yeare well Here followeth the sundrie vertues of Roses for diuers medicines Chap. 90. ROses be colde and moist in two degrees It hath these vertues stamp it and lay it to a sore that burneth and aketh and it shall cease both the burning and aking Also it is good for the Feuer in the stomack and against all euils that are gendred in hot hummors Also let any woman drink it with wine and it shall foorthwith testraine bleeding and help the marrowes of the wombe Also make oile of Roses and that is a principall Receipt for pricking in sinewes and the water thereof is good for sore eien and for hot euils and the oile is good for head-ach to annoint therwith the temples and the root of him is good to drawe forth yron or other things in a mans foote and the red Rose is much better than the white The sundrie vertues of Lillies Chap. 91. LIllies are cold and drie in the third degree and so saith Galen that who so seetheth the leaues in water it is a noble plaister for sinewes that are shortned and it is good for all maner of burnings and scaldings Also when the leaues and the rootes are sodden in olde wine and tempered vp with honey â—t is a profitable plaister for sicknesse that are staruen Also the water and the iuice is good for to wash thy brissers and to do away the freckles on mans visage or womans and the roote is good to ripe therewith botches and for to break them Of the sundrie vertues of Milfoyle Chap. 92. MIlfoyle is hot and drie in the second degree it is good to stanch the bloody flix and the iuice thereof healeth the biting of a red hound and if it bee sod in red wine drinke it and it stayeth wormes in the wombe and it softneth hardnesse in a mans wombe and it helpeth the Jawndies dropsie And take the hearbe and stampe it and temper it with vinigre and it will doo away blood in wounds and it will cease the toothach when it is chewed fasting Also it is good for the stinging of an Adder when it is sodden in wine drinke it and lay the substance thereto and it will drawe out venome of
the sore Of the sundrie vertues of Rosemary Chap. 93. ROsemarie is hot and drie take the flowers thereof and put them in a clean cloath and boile them in faire cleane water vntill halfe be wasted and coole it and drink that water for it is much worth against all maner of euils in the body Also take the flowers make powder therof and binde it to thy right arme in a linnen cloth and it shall make thee light and merie Also eate the flowers with hony fasting with sowre bread or els with other bread and there shal rise in thee no euill swelling Also take the flowers put them in thy chest among thy cloathes or among thy bookes and Mothes shall not destroy them Also boile the flowers in Goats milke and then let them stand all night vnder the aire couered and after that giue him to drinke thereof that hath the Tisicke and he shal be holpen Also if there be any man that is rammage take the flowers and the leaues a great quantitie and boile them together in a good quantitie of cleane water in that Paciens Bulneat and it shall heale him Also boile the leaues in White Wine and wash thy face therewith and thy beard and thy browes and there shall no corns spring out but thou shalt haue a faire face Also put the leaues vnder thy bed and thou shalt be deliuered of all euil dreames Also breake the leaues to powder and lay them on the Canker and it shal slay it Also take the leaues and put them into a Wine vessell and it shal keep the wine from all sowrenesse and euill sauours and if thou wilt sel thy wine thou shalt haue good speed Also if thou bee feeble with vnkinde sweate boile the leaues in cleane water and wash thy head therwith and thou shalt be deliuered from that euill Also if thou hast lost appetite of eating boile well these leaues in cleane water and when the water is colde put thereunto as much of white Wine and then make therein sops eate thou thereof well and thou shalt restore thy appetite againe Also if thou haue the Fluxe boyle the leaues in strong Eyzill and lay them on a linnen cloath and bind it to thy wombe and anon thy Fluxe shall be withdrawne Also if thy legs be blowne with the Gowte boyle the leaues in water then take the leaues and binde them in a linnen cloath and winde it about thy legges and it shall doo thee much good Also take the leaues boyle them in strong Eyzell and bind them to thy stomacke in a cloth and it shall deliuer thee of all euils Also if thou haue the cough by stirring or by any other way drinke the water of the leaues boyled in white wine and ye shall be whole Make powder of the rinde of Rosemarie and drinke it and if thou bee in the pose thou shalt be deliuered Also take the timber thereof and burne it to coales and make powder therof and then put it in a linnen cloath and rub thy teeth therwith and if there be any wormes therein it shall slay them and keep thy teeth from all euils Also of the wood make a boist to smel therto and it shall keepe thee yoongly Also make thereof a barrell and drinke thou of the drink that standeth therein and thou needest not dread of any euill being therein and if thou set it in the steld or in thy garden keepe it honestly and it shall bring forth much increasing of it selfe And if a man haue lost his smelling of the ayre that he may not draw his breath make a fire of the wood and bake his breade therewith and eate it and it shall keepe him well Also a man that hath the gowt take oyle of Roses and the yolke of an egge and the flowers of Rosemarie and medle them together and do it to his sore and he shall be holpen ¶ How to make a speciall soueraigne water which is of three collours and it is called the Mother of all waters which is verie excellent to cure the Canker the Pockes or Leaprosie or any other kinde of superfluous humours or any sore olde or new and it is thus made Chap. 94. TAke Turpentine foure pounde of Frankensence Masticke of either two ounces Alloes Epaticke Date stones Labdanum Castorum roots of Detany rootes of Câ—ula Campana of each two ounces distill them in a Limbecke of glasse with a soft fire The first water is cleare the second water is yellow swimmeth aboue the other the thirde water is reddish like Saffron and when it beginneth to be red and thicke as honey then beginneth the third water The first water burneth like a candle the second water curdeth like milke and if you put one drop of the third water into a cup of drink it goeth to the bottom there will it lie an hower then mount vp to the top as true Bawme doth and with this water if you wash your face twice a day and chieftly your Nosethrils it cureth the Rewme discending from the braine clarifieth the sight And if you wette a linnen cloth in this water and lay it to any sore leg or arme that hath dead flesh it will cleanse it and driue away the ach within six howers space it consumeth al Apostumes Ulcers Fistules Pustules Emeraldes and healeth all greene woundes And if ye dip a linnen cloath therein and make it six folde and lay it to the noddle of your necke it healeth the Palsey and so likewise it cureth the Gowt or any sinew that is drawne together therewith hath it three or four times together warme The water that is of the collour of blood is of such vertue that if a leporous man or woman vse thereof fifteene daies together halfe a spoonfull euery day he shall be healed The first water is of such vertue that if it bee put in a fresh wounde it healeth it in xxiiii howers if he be not mortall And it healeth all kinds of Cankers Crepces Noli me tangere within fifteene daies if you wash them with the said water euery third day if you make rags of cloath and dip it in the same water and lay it vpon a plague sore and drop one drop therein it mortifieth the malignitie therof and that shortly And if you drop one drop in the eie that hath a pearle or is half blind it will recouer it in eight daies without any paines and if you drinke a spoonfull of it with white wine it will recouer the strangurie or dissure within six howers and breaketh the stone within two howers whether it be in the raines or in the bladder The water that hath the collour of blood is most precious it comforteth the weak members and preserueth the bodie from all diseases and purifieth rotten blood and healeth all diseases of the Milte and keepeth away the Gowte and causeth good digestion it purgeth colde and rotten blood and putteth away ill humours and healeth