an amber colour bruise your spices and let them boyle in your gelly loose 27. To make Leach of Almonds TAke halfe a pounde of sweete Almonds and beate them in a mortar then straine them with a pinte of sweete milke from the Cow then put vnto it one graine of muske two spoonfuls of rose-Rose-water two ounces of fine sugar the waight of three whole shillings of I singlasse that is verie white and so boyle them then let all run through a strainer then may you slice the same and so serue it 28. To make Quidini of Quinces TAke the kernells out of eight great Quinces and boyle them in a quarte of spring water till it come to a pinte then put into it a quarter of a pinte of Rosewater and one pound of fine sugar and so let it boyle till you see it come to be of a deepe colour then take a drop and drop it on the bottom of a saweer and if it stand take it off then let it run through a gelly bagge into a bason then set on your bason vpon a chasing dish of coales to keepe it warme then take a spoone and fill your boxes as ful as you please and when they bee colde couer them and if you please to printe it in moldes you must haue molds made to the bignesse of your boxe and wet your it run into your mold and when molds with Rosewater and so let it is colde turne it off into your boxes If you wette your moldes with water your gelly will fall out of them 29. To make gelly of strawberies Mulberies Raspisberies or any such tender fruite TAke your beries and grinde them in an Alablaster mortar with foure ounces of sugar and a quarter of a pinte of faire water and as much Rosewater and so boile it in a posnet with a little peece of Isinglas and so let it run through a fine cloth into your boxes and so you may keepe it all the yeare 30. To make paste of Genua of Quinces TAke Quinces and pare them and cut them in slices bake them in an ouen dry in an earthen pot without any other iuyce then their owne then take one pound thereof straine it and put it into a stone mortar with halfe a pounde of sugar and when you haue beatē it vp to paste print it in your molds and dry it three or foure times in an ouen after you haue drawne bread when it is throughly drie and hardened you may boxe it it will keepe all the yeere 31. To make marmelade of Quinces or Damsons WHen you haue boyled your Quinces or Damsons sufe ficiently straine them then dry the pulpe in a pan on the fire and when you see there is no water in it but that it beginneth to bee stiffe then mixe two pound of sugar with 3. poūd of pulp this marmelade will be white marmelade and if you will haue it looke with with an high colour put your sugar and your pulpe together so soone as your pulpe is drawne and let them both boile together and so it will looke of the colour of ordinarie marmelade like vnto a stewed warden but if you dry your pulpe first it will looke white and take lesse sugar you shall knowe when it is thicke enough by putting a little into a sawcer letting it coole before you box it 32. To make sucket of Lettuce stalkes TAke Lettuce stalkes and pill away the outside then perboile them in faire water then let them stand all night drie then take halfe a pinte of the same liquour and a quarter of a pinte of Rosewater and so boyle it to sirrup and when your sirup is betwixt hot cold put in your aforesaid rootes and let them stand all night in your sirup to make them take sugar and then the next day your sirup wil be weake againe then boyle it again and take out your rootes In the like sorte may you keepe Orenge pilles or greene walnuts or anie thing that hath the bitternes first taken from it by boyling in water 33. To candie nutmegs or ginger with an hard rocke candie TAke one pounde of fine sugar and eight spoonefuls of Rose-water and the waight of 6. pence of Gum Arabique that is cleere boyle them together to such an height as that dropingsome therof out of a spoone the sirup doe rope and run into the smalnes of an haire then put it into an earthen pipken wherein place your nutmegs ginger or such like then stop it close with a saucer and lute it well with clay that no aire may enter then keep it in a hote place three weekes and it will candie hard You must break your pot with an hammer for otherwise you cannot get out your candie You may also candy Orenges or Lemmons in like sort if you please 34. To preserue Orenges after the Portugall fashion TAke Orenges coare them on the side and lay them in water then boile them in fair water til they betender shift them in the boyling to take away their bitternesse then take sugar and boyle it to the height of sirup as much as will couer them and so put your Orenges into it and that will make them take sugar If you haue 24. Orenges beate 8. of them till they come to paste with a pouade of fine sugar then fill euery one of the other Orenges with the same and so boile them again in your sirup then there will be marmelade of orenges within your orenges it wil cut like an hard egge 35. To candie Orenge pilies TAke your Orenge pilles after they be preserued then take fine sugar and rose-Rosewater boile it to the height of Manus Christi then drawe through your sugar then lay them on the bottome of a sieue and dry them in an ouen after you haue drawne bread and they will be candied 36. To preserue Cowcumbers all the yeere TAke a gallon of faire water a pottle of veriuice and a pint of bay salt and a handfull of green fennell or Dill boyle it a little and when it is cold put it into a barrel and then put your Cowcumbers into that pickle and you shal keep them all the yeere 37. To preserue broome capers all the yeare BOyle a quart of Veriuice and an handfull of baye salte and therein you may keepe them all the yeare 38. To colour sugar plate with seuerall colours YOu may mixe Roset with your fine sacred sugar vntill the colour please you and so shall you haue a faire murrey colour Sap-greene must be tempred in a little Rosewater hauing some gumme first dissolued therein and so laye it on with a pensill vpon your paste in apt places With saffron you may make a yellow colour in the like manner first drying and powdering your saffron and after it hath coloured the rose-Rosewater sufficientlie by strayning it through fine linnen The powder of Cinamon maketh a walnut colour and ginger and Cinamon together a lighter colour 39. To make crosses
sunne in glasses couered with papers or parchment prickt full of holes strain it often continuing it in the sun and in an hote place till the same growe white and cleere which wil require the best parte of the summer Some commend May dewe gathered from Fennell and Celandine to be most excellent for sore eyes some commend the same prepared as before aboue Rosewater for preseruing of fruits flowers c. 34. Diuers excellent sentes for gloues with their proportions and other circumstances with the manner of perfuming THe Violet the Orenge the Lemmon duely proportioned with other sentes performe this well so likewise of Labdanum Storax Beniamin c. The manner is this First lay your vmber vpon a few coales till it begin to cracke like lime then let it coole of it selfe taking away the coales then grinde the same with some yellowe ocre till you perceiue a right color for a gloue with this mixture wash ouer your gloue with a little hairebrush vpon a smooth stone in euerie seame and all ouer then hang your gloues to drie vppon a line then with gum Dragagant dissolued in some Rosewater ground with a little oyle de Ben or of sweet Almonds vpō a stone strike ouer your gloues in euerie place with the gum and oyle so ground together doe this with a little spoonge but bee sure the gloues be first throughly dry and the colour well rubbed and beaten out of the gloue then let them hange againe till they be drie which will be in a short time Then if you will haue your gloue to lie smooth and faire in shewe goe ouer it againe with your spoonge and the mixture of gumme and oyle and drie the gloue yet once againe Then grinde vppon your stone two or three graines of good muske with halfe a spoonefull of Rosewater and with a verie little peece of a spoonge take vp the composition by a little and little and so lay it vpon your gloue lying vppon the stone Picke and straine your gum Dragagant before you vse it Perfume but the one side of your gloue at once and then hang it vp to drie and then finish the other side Tenne graines of muske wil giue a sufficient perfume to eight paire of gloues Note also that this perfume is done vpon a thin Lambes leather gloue and if you worke vpon a kids skin or goates skin which is vsuall leather for rich perfumes thē you must adde more quantitie of the oyle of Ben to your gumme and go ouer the gloue twise therewith 35. Sweet bags to lie among linnen FIll your bags only with lignum Rhodium finely beaten and it will giue an excellent sent to your linnen 36. To make haire of a faire yellowe or golden colour THe last water that is drawne from honey being of a deepe red colour performeth the same excellently but the same hath a strong smell and therefore must be sweetned with some aromatical bodie Or else the haire beeing first cleane washed and then moistned a prettie while by a good fire in warme allum water with a spunge you may moisten the same in a decoctiō of Turmericke rubarb or the barke of the Barberie tree and so it will receiue a most faire and beautifull colour The Dog◠berrie is also an excellent berrie to make a golden liquor withall for this purpose beate your allum to powder and when the water is ready to seeth dissolue it therin foure ounces to a pottle of water will be sufficient let it boyle a while straine it and this is your allom licour wherewith you must first prepare the haire 37. How to colour the head or beard into a Chesnut colour in halfe an houre TAke one part of lead calcined with sulphur and one parte of quicke lime temper them somewhat thin with water lay it vpon the haire chafing it well in and let it dry one quarter of an houre or thereabout then wash the same off with faire water diuers times and lastly with soape and water and it will be a verie naturall haire colour The longer it lyeth vpon the haire the browner it groweth This coloureth not the flesh at all and yet it lasteth verie long in the haire Saepius expertu◠FINIS
may be presented in the form of a supper beeing a verie rare and strange deuise 11 To sandie Marigolds Roses Borage or Rosemary flowers BOyle Sugar and Rosewater a little vpon a chasing dish with coales then put the flowers beings throughly dryed either by the sunne or on the fire into the sugar and boyle them a little then strewe the powder of double refined sugar vpon them and turne them and let them boyle a little longer taking the dish from the fire then strew more powdred sugar on the contrarie side of the flower These will drie of themselues in two or three houres in a hate sunny day thogh they ly not in the sunne 12. To make an excellent Marchpane paste to print off in molds for banqueâ—ting dishes TAke to euerie Iordan almond blanched three spoonfuls of the whitest refined sugar you can get searce your sugar and now and then as you see cause put in 2. or three drops of damaske Rose-water beate the same in a smooth stone morter with great labor vntill you haue brought it into a dry stiffe paste one quarterne of sugar is sufficient to worke at once Make your paste into little bals euerie ball containing so much by estimatioÌ„ as will couer your mold or printe then rowle the same with a rowling pin vppon a sheete of cleane paper without strewing anie powdered sugar either vpon your paste or paper There is a countrie Gentlewoman whome I could name which venteth great store of sugar cakes made of this composition But the onely fault which I finde in this paste is that it tasteth too much of the sugar and too little of the almonds and therefore you may proue the making thereof with such almonds which haue had some part of their oyle taken from them by expression before you incorporate theÌ„ with the sugar and so happely you may mixe a greater quantitie of them with the sugar because they are not so oily as the other You may mixe cinamon or ginger in your paste that will both grace the taste and alter the colour but the spice must passe through a fair fearce you may steepe your almonds in colde water all night so blanch them colde and being blanched drie them in a sieue ouer the fire Here the garble of almonds will make a cheap paste 13. The making of sugar-plaâ—e and casting thereof in carued moldes TAke one pound of the whitest refined or double refined sugar if you can get it put thereto three ounces some coÌ„fit-makers put 6. ounces for more gaine of the best starch you can buy and if you dry the sugar after it is poudred it will the sooner passe thorough your lawne searce then searce it lay the same on a heape in the midst of a sheet of clean paper in the middle of which masse put a pretie lump of the bignes of a walnut of gum dragagant first steeped in rose-Rosewater one night a porenger ful of rose-rosewater is sufficient to dissolue one ounce of guÌ„ which must first bee well picked leauing out the drosse remember to straine the gumme through a canuas then hauing mixed som of the white of an egge with your strained gum temper it with the sugar betwixt your fingers by little and little til you haue wrought vpp all the sugar and the gumme together into a stiffe paste and in the tempring let there be alwaies some of the sugar betweene your fingers and the gumme then dust your wodden moulds a little with some of that powdered sugar thorough a peece of Lawne or fine linnen cloath and hauing driuen out with your rowling pin a sufficient portion of your paste to a coÌ„uenieÌ„t thicknes couer your mold therewith pressing the same down into euery hollow parte of your molde with your fingers when it hath taken the whole impression knocke the mold on the edge against a table and the paste will issue forth with the impression of the molde vpon it or if the molde be deepe cut you may put in the pointe of your knife gently into the deepest parts heere and there lifting vpp by little and little the paste out of the molde And if in the making of this paste you happen to put-in too much gum you may put more sugar thereto and if too much sugar theÌ„ more gum you must also worke this paste into your molds as speedily as you can after it is once made and before it harden and if it growe so harde that it cracke mixe more gum therwith Cut away with your knife from the edges of your paste all those peeces which haue no parte of the worke vpon them and worke theÌ„ vp with the paste which remaineth and if you will make sawcers dishes boawls c. then hauing first driuen out your paste vpon paper first dusted ouer with sugar to a conuenient largenesse and thicknesse put the paste into some saucer dish or boawle of a good fashion and with your singer presse it gently downe to the insides thereof till it resemble the shape of the dish then pare away the edges with a knife euen with the skirt of your dish or sawcer and set it against the fire till it bee drie on the inside theÌ„ with a knife get it out as they vse to doe a dish of butter and drie the backside then guilde it on the edges with the white of an egge laide round about the brim of the dish with a penfill and presse the gold downe with some cotton and when it is dry skew or brush off the golde with the foote of an Hare or Conie And if you woulde haue your past exceeding smooth as to make cardes and such like conceiptes thereof then roule your paste vppon a sliâ—ed paper with a smooth polished rowling pin 14. A way to make sugar-plate both of colour and taste of any flower TAke Violets and beat them in a mortar with a little hard sugar then put into it a sufficient quantitie of Rosewater then lay your gum in steepe in the water so worke it into paste so wil your paste be both of the colour of the violet and of the smell of the violet In like sort may you work with Marigolds Cowslips Primroses Buglosse or any other flower 15. To make paste of Nouie TAke a quarter of a pounde of Valentian almonds otherwise called the small almonds or Barbarie almonds and beate them in a mortar til they come to paste then take stale Manchet beeing grated and drie it before the fire in a dish then fift it then beat it with your almondes put in the beating of it a litle cinamon ginger and the iuyce of a Lemmon when it is beaten to perfit paste printe it w e your moldes so dry it in an ouen after you haue drawn out your bread this paste will last all the yeare 16. To make Iumbolds TAke halfe a pound of almonds beeing beaten to paste with a short cake beeing grated 2. egs 2. ounces of cároway seeds
being beaten and the iuice of a Lemmon beeing brought into paste roule it into round strings then caste it into knots and so bake it in an ouen and when they are baked yee them with Rosewater and sugar and the white of an egge being beaten together then take a feather and guilde them thē put them againe into the Ouen and let them stande in a little while and they will be yced cleane ouer with a white yce and so box them vp and you may keep them all the yeere 17. To make a paste to keepe you moist if you list not to drinke oft whi h Ladies vse t◠carrie with them whē they ride abroad TAke halfe a pound of damaske prunes a quartern of dates stone them both and beate them in a mortar with one warden being rosted or else a slice of olde marmelade and so print it in your moldes and drie it after you haue drawne bread put ginger vnto it and you may serue it in at a banquet 18. To make a Marchpane TAke two poundes of Almonds being blanched and dryed in a sieue ouer the fire beate them in a stone mortar and when they bee small mixe with them two pounde of sugar beeing finely beaten adding two or three spoonefulls of Rosewater and that will keep your almonds frō oiling whē your paste is beaten fine driue it thin with a rowling pin and so lay it on a bottome of wafers then raise vp a little edge on the side so bake it then yce it with Rosewater and sugar then put it into the ouen againe and when you see your yee is risen vp and drie then take it out of the Ouen and garnish it with pretie conceipts as birdes beasts being cast out of standing moldes Sticke long cōfits vpright in it cast bisket and carowaies in it and so serue it guild it before you serue it you may also print of this Marchpane paste in your molds for banqueting dishes And of this paste our comfit makers at this day make their letters knots Armes escocheons beasts birds other fancies 19. To make bisket bread otherwise called french bisket TAke halfe a pecke of fine flower two ounces of Coriander seedes one ounce of annis seedes the whites of foure egges halfe a pinto of Ale yeast and as much water as will make it vp into stiffe past your water must be but blood warme then bake it in a long roll as big as your thigh let it stay in the ouen but one houre and when it is a daye olde pare it and slice it ouerthwart thē sugar it ouer with fine poudred sugar and so drie it in an ouen again and being drye take it out and sugar it again then boxe it and so you may keepe it all the yeare 20. To make prince bisket TAke one pounde of verie fine flower and one pounde of fine sugar and eight egges and two spoonfuls of Rosewater and one ounce of carroway seeds and beat it all to batter one whole hour for the more you beat it the better your bread is then bake it in coffins of white plate beeing basted with a little butter before you put in your batter and so keepe it 21. To make another kinde of bisket called biskettello TAke halfe an ounce of gumme Dragagant dissolue it in Rosewa Rosewater with the iuice of a lemmon and two graines of muske then straine it through a faire linnen cloth with the white of an eg then take halfe a pound of fine sugar being beaten and one ounce of carroway seedes beeing also beaten and searced and then beat them altogether in a mortar till they come to paste then rol them vp in small loaues about the big mall egge put vnder the of a small egge put vnder the bottome of euerie one a peece of a wafer and so bake them in an Ouen vpon a sheete of paper cut thē on the sides as you do a manchet and pricke them in the middest when you break them vp they will bee hollow and full of eyes 22. To make Giagerbread TAke three stale manchets and grate them drie them and sift them through a fine sieue then ad vnto them one ounce of ginger being beaten and as much Cinamon one ounce of liquerice anniseedes beeing beaten together and searced halfe a pound of sugar then boile all these together in a posnet with a quart of claret wine till they come to a stiffe paste with often stirring of it and when it is stiffe molde it on a table and so driue it thin print it in your moldes dust your moldes with Cinamon Ginger and liquerice being mixed together in fine powder This is your Ginger bread vsed at the court and in all gentlemens houses at festiuall times It is otherwise called drie Leach 23. To make drie Gingerbread TAke halse a pound of almonds and as much grated cake and a pounde of fine sugar and the yolke of two newe laid egges the iuyce of a Lemmon and 2 graines of muske beate all these together till they come to a paste then print it with your molds and so dry it vpon papers in an ouen after your bread is drawne 24. To make pusse paste TAke a quart of the finest flower and the whites of three egges and the yolkes of two and a little colde water and so make it into perfect paste then driue it with a rouling pin abroade then put on small peeces of butter as big as Nuts vppon it then folde it ouer then driue it abroade againe then put small peeces of butter vpon it as you did before doe this tenne times alwaies folding the paste and putting butter betweene cuerie folde You may conuey anie prettie forced dish as Florentine Cherry tarte rice or pippins c. betweene two sheets of that paste 25. To make paste short without butter TAke a quart of fine flower and put it into a pipken and bake it in an ouen when you bake manchet then take the yolkes of 2. or three egs and a pint of creame make paste put it into two ounces of sugar beeing sinely beaten and so you shall make your paste short without butter or sewet In like sort when you make sugar cakes bake your flower first 26. To make crystall gelly TAke a knockle of veale and two calues feete your calues feete beeing flayed scalded and boile them in faire spring water and when they are boyled readie to eate you may saue your flesh not boyle it to peeces for if you doe so the gelly will looke thicke then take a quart of the cleerest of the same broth and put it into a posnet adding thereunto ginger white pepper 6. whole cloues one nutmeg quartered one grain of muske put all these whole spices in a little bag and boyle them in your gelly season it with some ounces of sugar candie and three spoonefuls of Rosewater so let it run through your gelly bag and if you meane to haue it sooke of
pulpe of Cheries Prunes Damsons c. all the yeare TAke of those kinde of cherries which are sharpin taste Quaere if the common blacke and redde cherrie will not also serue hauing in the ende of the decoction a little oyle of Vitrioll or Sulphur or some veriuice of soure grapes or iuice of Lemmons mixed therewith to giue a sufficient tartnesse pull off their stalks and boile them by themselues without the addition of any liquour in a caldron or pipken and when they begin once to boile in their owne iuice stir them hard at the bottom with a spattle least they burn to the pans bottom They haue boyled sufficiently when they haue caste off all their skins and that the pulp and substance of the cheries is grown to a thicke pap then take it from the fire and let it coole then diuide the stones and skins by passing the pulpe onely through the bottome of a strainer reuersed as they vse in cassia fistula then take this pulpe and spread it thin vpon glazed stones or dishes and so let it drie in the sunne or else in an ouen presently after you haue drawne your breade then loose it from the stone or dish keepe it to prouoke the appetite and to coole the stomacke in feuers and all other hote diseases Proue the same in all manner of fruit If you feare adustion in this worke you may finish it in hote balneo 46. How to dry all manner of plums or Cheries in the sunne IF it be a small fruite you must dry them whole by laying thē abroad in the hote sunne in stone or pewter dishes or Iron or brasse pannes turning them as you shall see cause But if the plum be of any largenesse slit each plum on the one side from the top to the bottome and then lay them abroad in the Sunne but if they be of the biggest sort then giue eyther plum a slit on each side and if the sun doe not shine sufficiently during the practice then dry them in an ouen that is temperately warme 47. How to keepe apples peares quinces wardens c. all the yeare drie PAre them take out the coares and slice them in thinne slices laying them to drie in the Sunne in some stone or metalline dishes or vpon high frame couered with course canuas now and then turning them and so they will keepe all the yeare 48. To make greene Ginger vpon sirup TAke Ginger one pounde pare it cleane steepe it in red wine and vinegar equally mixed let it stand so 12. dayes in a close vessell and euery day once or twice stir it vp and downe then take of wine one gallon and of vinegar a pottle seeth altogether to the consumption of a moitie or half then take a pottle of cleane clarified honey or more and put thereunto and let them boile well together then take halfe an ounce of saffron finely beaten and put it thereto with some sugar if you please 49 To make sucket of greene Walnuts TAke Walnuts when they are no bigger then the largest hasill nut pare away the vppermost greene but not too deepe then seeth them in a pottle of water till the water be sodden away then take so much more of fresh water and when it is sodden to the halfe put thereto a quart of vinegar and a pottle of clarified honie 50. To make conserue of prunes or Damsons TAke ripe Damsons put them into scalding water let them stand a while then boyle them ouer the fire till they breake then straine out the water through a colander and let them stand therin to coole then straine the damsons through the colander taking away the stones and skinnes then set the pulpe ouer the fire againe and put thereto a good quantitie of red wine and boile them wel to a stiffenesse euer stirring them vp and downe and when they bee almost sufficiently boyled put in a conuenient proportion of sugar stir all well together and after put it in your gally pots 51. To make conserue of strawberies FIrst seeth them in water and then cast away the water and straine them then boyle them in white wine and worke as before in damsons or else straine them being ripe then boyle them in wine and sugar till they be stiffe 52. Conserue of prunes or Damsons made another way TAke a pottle of damsons prick them and put them into a pot putting thereto a pinte of Rosewater or wine and couer your pot let them boile well then incorporate them by stirringe and when they be tender let them coole straine them with the liquor also then take the pulpe and set it ouer the fire and put thereto a sufficient quantitie of sugar and boile them to their height or consistencie and put it vp in gally pots or iarre glaffes 53. How to candie Ginger Nutmegs or any Roote or flowers TAke a quarter of a pounde of the best refined sugar or sugar candie which you can get powder it put thereto two spoonfuls of Rosewater dip therein your Nutmegs ginger rootes c. being first sodden in faire water till they bee soft and tender the oftner you dip them in your sirrup the thicker the candie will bee but it will be the longer in candying your sirrup must bee of such stiffnesse as that a droppe thereof beeing let fall vpon a pewter dish may congeale and harden being cold You must make your sirrup in a chafing dish of coales keeping a gentle fire after your sirup is once at his full height then put them vpon papers presently into a stoue or in dishes continue fire some ten or twelue dayes till you finde the candie hard and glistering like diamonds you must dip the red rose the gillow flower the marigold the borrage flower and all other flowers but once 5. The arte of comfetmaking teaching how to couer all kinds of seedes fruits o◠spices with sugar First of all you must haue a deep bottomed bason of fine cleane brasse or latton with two eares of Iron to hang it with two seuerall cords ouer a bason or earthen pan with hote coales You must also haue a broad pan to put ashes in hote coales vpon them You must haue a cleane latton bason to melt your sugar in or a faire brasen skillet You must haue a fine brasen ladle to let run the sugar vpon the seedes You must also haue a brasen slice to scrape away the sugar frō the hanging bason if neede require Hauing all these necessarie vessels instruments worke as followeth Choose the whitest finest and hardest sugar and then you need not to clarifie it but beate it onely into fine powder that it may dissolue the sooner But first make all your seedes verie cleane dry them in your hanging bason Take for euery two pounde of sugar a quarter of a pound of annis seedes or Coriander seedes and your Comfites will be greate enough and if you wil make them greater take halfe a pound more of sugar or one
pound more and then they will be faire large And halfe a pounde of Annis seeds with two pound of sugar wil make fine small comfits You may also take a quarter and a halse of annis seedes and three pound of sugar or halfe a pounde of annis seedes and foure pounde of sugar Do the like in Coriander seedes Melt your sugar in this maner viz. Put three pounds of your powder sugar into the bason and one pinte of cleane running water thereunto stirre it well with a brasen slice vntill all be moist and well wet then set it ouer the fire without smoak or flame and melt it well that there bee no whole gristie sugar in the bottome and let it seeth mildelye vntill it will streame from the ladle like Turpentine with a long streame and not drop then it is come to his decoction let it seeth no more but keepe it vpon hot imbers that it may run from the ladle vpon the seedes To make them speedily Let your water be seething hot or seething put powder of sugar vnto the cast on your sugar boyling hote haue a good warme fire vnder the hanging bason Take as much water to your sugar as will dissolue the same Neuer skim your sugar if it bee cleane and fine Put no kind of starch or amylum to your sugar Seeth not your sugar too long for that will make it black yellow or tawnie Moue the seeds in the hanging bason as fast as you can or may when the sugar is in casting At the first coate put on but one halfe spoonfull with the ladle and all to moue the bason moue stirre and rub the seedes with thy left hand a pretie while for they will take sugar the better dry them well after euerie coate Do this at euerie coate not only in mouing the bason but also with the stirring of the comfits with the left hand and drying the same thus dooing you shall make great speed in the making as in euerie three houres you may make three pound of comfits And as the comfits do increase in greatnes so you may take more sugar in your ladle to cast on But for plaine comfits let your sugar be of a light decoction last and of a higher decoction first not too hote For crispe and ragged comfits make your sugar of a high decoction euen as high as it may run from the Ladle and let fall a foote high or more from the ladle and the hoter you cast on your sugar the more ragged will your comfets be Also the comfets will not take so much of the sugar as they will vpon a light decoction and they will keepe their raggednesse long This high decoction must serue for eight or ten coats in the end of the worke and put on at euerie time but one spoonful and haue a light hand with your bason casting on but little sugar A quarter of a pounde of Coriander seeds and three pounds of sugar will make greate huge and big comfets See that you keepe your sugar alwaies in good temper in the bason that it burne not into lumpes or gobbets and if your sugar be at anie time too high boyled put in a spoonfull or two of water keepe it warily with the ladle and let your fire alwaies bee without smoake or flame Some commende a ladle that hath a hole in it to let the sugar run through of a height but you may make your comfites in their perfect forme and shape only with a plaine ladle When your comsites be made set your dishes with your comfits vppon papers in them before the heat of the fire or in the hot sun or in an Ouen after the bread is drawen by the space of an houre or two and this will make them very white Take a quarter of a pounde of Annis seedes and two pound of sugar and this proportion will make them verie great and euen a like quantity take of Carroway seede Fennell seede and Coriander seede Take of the finest Cinamon and cut it into prettie small sticks beeing drye and beware you wette it not for that deadeth the cinamon and then worke as in other comfits Do this with Orenge rindes likewise Worke vpon ginger cloues and Almonds as vpon other seeds The smaller that Annis seede comfits be the fairer the harder and so in all other Take the powder of fine Cinamon two drammes of fine muske dissolued in a little water one scruple mingle these altogether in the hanging bason and cast them vppon sugar of a good decoction then with thy left hand moue it to and fro and drie it wel doe this often vntill they bee as great as poppie seeds and giue in the ende three or foure coates of a light decoction that they may be round and plaine with an high decoction you may make them crispe You must haue a coorse searce made for the purpose with haire or with parchment full of holes to part and diuide the comfets into seuerall sorts To make paste for comfets Take fine grated breade foure ounces fine elect Cinamon powdred half an ounce fine ginger powder one dramme saffron powdred a little white sugar two ounces a fewe spoonfuls of borrage water seeth the water and the sugar together and put to the saffron then first mingle the crummes of bread the spices well together dry thē put the liquor scalding hote vpon the stuffe being hot labour it with thy hand and make balles or other formes therof dry them and couer them as comfets Coriander seeds two ounces sugar one pound and a halfe maketh very faire comfets Annis seeds three ounces sugar halfe a pound or annis seedes two ounces and sugar 6. ounces will make faire comfits Euerie dram of fine Cinamon will take at the least a pound of sugar for biskets and likewise of sugar or ginger powder Halfe an ounce of grosse Cinamon wil make almost three drams of fine powder searced after it is well beaten Sugar powder one ounce will take at the least a pound of sugar to make your biskets faire Carrowaies will be faire at 12. coates Put into the sugar a little Amylum dissolued for fiue or six of the last coates and that will make them exceeding crispe and if you put too much Amylum or starch to the comfits which you woulde haue crispe it will make them flat and smooth In anie other confection of pasted sugar mixed with gum Dragagant put no kinde of Amylum beware of it for it will make thy worke clammie To make redde comfits seeth 3. or foure ounces of brasell with a little water take of this red water 4. spoonfulls of sugar one ounce and boile it to his decoction then giue 6. coates and it will bee of a good colour or else you may turn so much water with one dramm of turnesole doing as before To make greene comfits seeth sugar with the iuice of beets To make them yellow seeth saffron with sugar In making of
glasse in balneo full of sweete oyle with some store of bruised cloues and rinds of ciuil Oranges or Lemmons also therein and so continue your fire for tvvo or three houres and then letting the Clouès rindes remain in the oile til both the sent taste do please you I think many men which at this day do loath oile as I my selfe did not long since woulde be easily drawen to a sufficient liking thereof 37. How to clarifie without any distillaâ—ion both white and claret wine vinegar for gellies or sauces TO euerie sixe pintes of good wine vinegar put the whites of tvvo new laid Egges wel beateÌ„ then put all into a nevve leaden pipkin cause the same to boyle a little ouer a gentle fire then let it run through a course gelly bag twise or thrise and it vvill be very clear and keep good one whole yeare 38. To make a most delicate white salte for the table FIrst calcine or burn your white salt theÌ„ dissolue it in cleare conduit water let the water staÌ„d without stirring fortie eight houres then carefully drawe away all the cleare water only filter it after euaporate the filtred liquor reseruing the salt Some leaue out calcination 39. A delicate Candle for a Ladies Table CAuse your Dutch Candles to be dipped in Virgin wax so as their last coate may be meerly waxe and by this meanes you may carrie them in your hande without melting and the sent of the tallow will not break through to giue offence but if you would haue them to resemble yellovve waxe candles then first let the tallow be colored with Turmericke boyled therein and strayned and after your Candles haue beene dipped therein to a sufficient greatnesse let them take their last coate from yellow waxe this may be done in a great round Cane of tinne plate hauing a bottome being somewhat deeper then the length of your candles as the wax spendeth you may still supply it with more 40. How to hang your candles in the aire without candlesticke THis will make a strange shewe to the beholders that knowe not the conceite it is done in this manner Let a fine Virginall wier be conueied in the midst of euerie weeke and left of some length aboue the Candle to fasten the same to the postes in the roofe of your house and if the roome be any thing high roofed it will be hardly discerned and the flame though it consume the tallow yet it will not melt the wier 41. Rose Vinegar made in a new manner MAcerate or steepe Rose-leaues in faire water let them lye therein til they wax soure in smell and then distill the water SWEETE Powders oyntments beauties c. 1. An excellent damask powder TAke of yreos halfe a pounde Rose leaues 4. ounces cloues one ounce lignum Rhodium two ounces Storax one ounce and a halfe muske and ciuet of each 10 grains beat and incorporate theÌ„ well together 2. An excellent hand water or washing water very cheape TAke a gallon of faire water one handful of LaueÌ„der flowers a few cloues and some orace powder and foure ounces of BeÌ„iamin distill the water in an ordinarie leaden still You may distill a second water by a newe infusion of water vpon the feces a little of this will sweeten a bason of faire water for your table 3. A ball to take out staines from linnen TAke foure ounces of white hard Soape beate it in a mortar with two small Lemmons sliced and as much roche allome as an hafell Nut roll it vp in a ball rub the staine therewith and after fetch it out with warme water if neede be 4. A swéete and delicate Pomander TAke two ounces of LabdanuÌ„ of Beniamin and Storax one ounce muske sixe graines ciuet sixe graines Amber greece sixe graines of Calamus Aromaticus and Lignum Aloes of each the waight of a groat beat all these in a hote mortar and with an hote pestell till they come to paste theÌ„ wet your hand with rose water roll vp the paste sodainly 5. To take staines out of ones hands presently THis is done with the iuyce of Sorrell washing the stained place therein 6. To take away spots and freckles froÌ„ the face or hands THe sappe that issueth out of a Birch tree in great aboundance being opened in March or Aprill with a receiuer of glasse set vnder the boring thereof to receiue the same doth perform the same most excellently maketh the skin very cleare This sap will dissolue pearl a secret not known vnto many 7. A white fucus or beauty for the face THe iawe bones of a Hogge or Sow well burnt beaten and searced through a fine searce and after grounde vpon a porphire or serpentine stone is an excellent fucus being laid on with the oyle of white poppey 8. A delicate washing ball TAke three ounces of Orace halfe an ounce of Cypres two ounces of Calamus Aromaticus one ounce of Rose leaues two ounces of lauender flowers beat all these together in a mortar searcing them through a fine searce then scrape some castill sope and dissolue it with some Rosewater then incorporat all your powders therewith by labouring of them well in a mortar 9. Damaske powder TAke fiue ounces of orace two ounces of Cipres two ounces of Calamus halfe an ounce of Cloues one ounce of Beniamin one ounce of Rose leaues one ounce of Storax calamitum halfe an ounce of Spike flowers mixe them well together 10. To keepe the teeth both white and sound TAke a quart of hony as much Vinegar and halfe so much white wine boyle them together and wash your teeth therwith now and then 11. To delay heat and cleare the face TAke three pintes of conduit water boyle therein two ounces of French barly change your water and put in the barly again repeate this so long till your water purchase no colour from the Barley but become verie cleare boyle the last three pintes to a quart then mixe halfe a pinte of white wine therein and when it is cold wring the iuyce of two or three good Lemmons therein vse the same for the Morphewe heate of the face or hands and to cleere the skinne 12. Skinne kept white and cleare VVAsh the face and body of a sucking child with breast milke or Cowe milke or mixed with water euerie night and the childes skinne will wax faire and cleare and resist sunburning 13. An excellent Pomatum to clear the skinne WAsh Barrowes grease often times in May dewe that hath bin clarified in the sun till it bee exceeding white then take Marsh mallow rootes scraping off the outsides then make thin slices of them and mixe them set them to macerate in a seething balneo and scumme it well till it bee throughly clarified and will come to roap then straine it and put now and then a spoonesull of May-dewe therein bearing it till it be through cold in often chaÌ„ge of May-dew then throw away that dewe
and put it in a glasse coueing it with May-dewe and so reserue it to your vse Let the mallowe rootes be two or three daies dryed in the shade before you vse them This I had of a great profes sour of Arte and for a rare and dainty secret as the best fucus this day in vse 14. Another minerall ficussor the face INcorporate vvith a woodden pestle and in a woodden mortar with great labour foure ounces of sublimate and one ounce of crude Mercury at the least sixe or eight houres you cannot bestowe too much labor herein then with often change of colde water by ablution in a glasse take awaie the salts from the sublimate change your water twise euery day at the I-ast and in seauen or eight daies the more the better it will bee culcified and then it is prepared Lay it on with the oyle of white poppey 15. To take away chilblanes out of the hands or feete BOyle halfe a pecke of Oates in a quart of water till they waxe drie then hauing first annointed your handes with some good Pomatum well chafed them hold them within the oates as hotte as you may well suffer them couering the bowle wherein you put your handes with a double cloth to keep in the steame of the oats Do this three or foure times and you shal finde the effect The same Oates wiâ—l serue to bee sodden with freshe water three or foure times 16. To helpe a faâ—e that is red or pimpled DIssolue common salte in the iuice of Lemmons and with a linnen cloth pat the patients face that is full of heate or pimples It cureth in a few dressings 17. Aliter TAke of those little whelkes or shels which some do call giny money wash fiue or sixe of theÌ„ beate them to fine powder and infuse the iuyce of Lemmons vpon them it will presently boyl but if it offer to boyle out of your glasse then stop the mouth therof with your finger or blow into it This will in a short time bee like an ointment with which you must anoint the heate or pimples of the face often times in a daye till you find helpe As the ointmeÌ„t dryeth put more iuyce of Lemmons to it I his of an outlandish Gentlewoman and it is an asiured remedy if the heate bee not very extreme Some haue found by experience that bathing of the face with hote vinegar euery night when they go to bed doth mightily repell the humour 18. Aliter QVilt baye salte well dryed and powdered in double linnen sockes of a prettie bignesse let the patient weare them in wide hose and shooes day and night by the space of fourteene dayes or till he be well euery morning and euening let him drie his sockes by the fire and put them on againe This helped M. Foster an Essex maÌ„ and an Atturney of the Common pleas within these few yeares but now deceased whâ—se face was for many yeares together of an exceedinge highe and firye colour of my owne knowledge and had spent much money in Physicke without anie successe at all vntill he obtained his remedie The patient must not take any wet of his feete during the cure 19. Aliter optime TAke halfe a pound of white distilled vinegar two newe laid Egges with their shelles two spoonfuls of the flowers of brimstone let these macerate in the vinegar by the space of three dayes then take out the Egges and pricke them ful of holes with a needle but not too deepe least any of the yolke shoulde happen also to issue let that liquor also mixe with the vinegar then straine all through a fine cloath and tye vp the brimstone in the cloth like a little ball dippe this ball in the strained liquor when you vse it and pat it on the place three or foure times euerie daye and this will cure any red face in twelue or fourteene dayes Some do also commende the same for an approued remedie against the morphew the brimstone bal must be kept in some close thing from the ayre 20. How to take away any pimple from the face BRimstone ground with the oyl of Turpentine and applied to any pimple one houre maketh the flesh to rise spungeous which being annointed with the thicke oyle of butter that ariseth in the morning from new milke sodden a little ouer night will heale and scale away in a fewe daies leauing a faire skinne behinde This is a good skinning salue 21. To helpe any Morphew sunburning itch or red face STeepe two sliced Lemmons being large and faire in a pinte of Condu it water leaue them foure or fiue daies in infusion couering the water then straine the water and dissolue therein the quantitie of a hasell nut of sublimate some hold a dramme a good proportion to a pinte of water finely powdered let the patient wet a cloth therein and rub the place where the griefe is euery morninge and euening a little till the hew doe please hee you may make the same stronger or weaker according to good discretion 22. For the Morphew TAke a pinte of distilled vinegar laie therein two newe laid egges whole with their shelles three yellowe Docke rootes picked and sliced two spoonefulls of the flowers of brimstone and so let all rest three daies and then vse this liquour with a cloth rubbing the place three or 4. times euerie daye and in three or foure dayes it commonly helpeth put some bran in your cloth before you moisten your cloth therein binding it vp in forme of a little ball This of Maister Rich of Lee who helped himselfe and a gallant Ladie therewith in a few dayes 23. To take away the freckles in the face WAsh your face in the wane of the moon with a spunge morninge and euening with the distilled water of elder leaues lettinge the same drie into the skinne Your water must bee distilled in Maie This is of a Trauailer who hath cured himselfe thereby 24. To cure any extreame bruise vpon a sire fall on the face or any other meÌ„ber of the body PResently after the fall make a greate fire and applie hote cloathes one after another without intermission the patient staÌ„ding neere the fire for one houre and a halfe or till the swelling be cleane abated This I knewe proued with good successe in a maid that fell downe a paire of staires whereby all her face was extremely dis figured Some holde opinion that the same may bee perfourmed with clothes wet in hote water and wroonge out againe before application Then to take away the chaungeable colours which doe accustomablie followe all bruises shred the roote of a greene or growing flower deluce beate it with red rose water and grinde it till it come to a salue apply the same in a fewe houres it taketh away all the colours but if it lie too long it will rayse pimples and therefore so soone as the colours be vanished immediately remooue the salue 25. How to keepe the teeth cleane CAlcine
DELIGHTES for Ladies to adorne their Persons Tables closets and distillatories WITH Beauties banquets perfumes and Waters Reade practise and censure AT LONDON Printed by Peter Short 1602. To all true louers of Arte and knowledge SOmetimes I writ the formes of burning balles Supplying wants that were by woodfals wrought Sometimes of tubs defended so by Arte As fire in vaine hath their destruction sought Sometimes I writ of lasting Beuerage Great Neptune and his Pilgrims to content Sometimes of foode sweete fresh and durable To maintaine life when all things els were spent Sometimes I writ of sundrie sorts of soile Which neither Ceres nor her handmaids knew I writ to all but scarsly one beleeues Saue Diue and Denshire who haue sound theÌ„ true When heauens did mourne in cloudy mantles clad And threatned famine to the sonnes of men VVhen sobbing earth denide her kindly fruit To painefull ploughman and his bindes euen then I writ relieuing remedies of dearth That Arte might helpe where nature made a saile But all in vaine these new borne babes of Arte In their vntimelie birth straight way do quaile Of these and such like other newe found skils VVith painfull pen I whilome writ at large Expecting still my Countries good therein And not respecting labour time or charge But now my pen and paper are perfum'd I scorne to write with Coppres or with galle Barbarian canes are now become my quils Rosewater is the inke I write withall Of sweetes the sweetest I will now commend To sweetest creatures that the earth doth beare These are the Saints to whom I sacrifice Preserues and conserues both of plum and peare Empalings now adew tush marchpaine wals Are strong enough and best be fits our age Let piercing bullets turne to sugar bals The Spanish féare is husht and all their rage Of Marmelade and paste of Genua Of musked sugars I intend to wright Of Leach of Sucket and Quidinia Affording to each Lady her delight I teach both fruits and flowers to preserue And candie them so Nutmegs cloues and mace To make both marchpaine paste and sugred plate And cast the same in formes of sweetest grace Each bird and foule so moulded from the life And after cast in sweet compounds of arte As if the flesh and forme which nature gaue Did still remaine in euerie lim and part When chrystall frosts haue nipt the tender grape And cleane consum'd the fruits of euerie vine Yet here behold the clusters fresh and faire Fed from the branch or hangâ—ng on the line The walnut small nut and the Chesnut sweete Whose sugred kernels loose their pleasing taste Are here from yeere to yeere preserued And made by Arte with strongest fruites to last Th'artichoke the apple of such strength The Quince Pomegranate with the Barberie No sugar vs'd yet colour taste and smell Are here maintain'd and kept most naturally For Ladies closets and their stillatories Both waters ointments and sweet smelling bals In easie termes without affected speech Theere present most ready at their cals And least with carelesse pen I should omit The wrongs that nature on their persons wrought Or parching sunne with his hot firie rayes For these likewise relieuing meanes I sought No idle thoughts nor vaine surmised skils By fancie framde within a theorique braine My muse presents vnto your sacred eares To win your fauours falsly I disdaine From painfull practise from experience A sound though costly mysteries I deriue VVith firy flames in scorching Vulcans forge To teast and fine each secret I do striue Accept them well and let my wearied muse Repose her selfe in Ladies laps a while So when shee wakes she happely may record Her sweetest dreames in some more pleasing stile H. Plat. THE TABLE GOod Reader for the vnderstanding of this Table know that a b c d do giue directions vnto the foure seuerall parts or treatises of this Booke a for the first the rest in their order A AENula Campana rootes preserued a 1 Almonds in Leach a 27. Almond butter to make a 57 Almonds into gelly a 58 Alliger distilled b 16 Apples kept drie all the yeare a 47 Aqua rubea b 7 Aqua composita of D. Steuens b 8 Artichokes kept long a 69 B BAgs sweet to lie amoÌ„gst linnen d 35 Ball to take out staines d 3 Ball to wash with d 8 Balme water b 5 Beaumanger c 11 Beefe roasted kept long c 18 Beefe powdered kept long without charge c. 19 Beefe fresh at the sea c. 20 Beautie for the face d. 7.14 Bisket bread or French bisket a. 19 Bisket called prince bisket a. 20 Bisket called biskettello a. 21 Bloud of hearbes b. 22 Borage candied a. 11 Botling of beere truly c. 27 Bottles mustie helped c. 28 Bottle ale most excellent c. 32 Brawne to eat tender and delicat c. 13 Broome capers preserued a. 37 Broyling without smoake c. 26 Bruse helped d. 24 Butter tasting of spice or flowers c. 21 C. Cakes sweete without spice or sugar a. 60 Candying of flowers a. 9.53 Candying in rocke candie a 33.42 Candying of Orenge pilles a. 35 Candles for Ladies tables c. 39 Candles hanging in the aire c. 40 Capers of broome preserued a. 37 Capon boyled in white broth c. 5 Casting in sugar plate a 13 Casting of sugar in partie moldes a 43 Casting and molding of fruit a 44. Cheries preserued a 8 Cherie pulpe kept dry all the yeere a 45 Cheries dried in the sunne a 46 Cheese extraordinarie c 22 Chesnuts kept long a 73 Chilblaines helped d 15 Chine of veale or chicken boiled c. 10 Cinamon water b 10 Collis white and like gellie a 55 Comfits of all sorts a 54 Conserue of Prunes or daÌ„sons a. 50 52 Conserue of Strawberies a 51 Cowcumbers preserued a 36 Cowslep paste a 40 Cowslip water or vineger of the colour of the cowslep c. 34 Crayfish kept long c. 31 Creame clowted c. 23 D DAmaske powder d 1 9 Damsons in marmelade a 31 Damson pulpe kept all the yeare a 45 Damsons in conserue a 50 52 Dentifrises for the teeth d 26 Distillation of hearbes in a new maner b 11 Drying of fruits in the sun a 46 E EGlantine water b 20 Eringo rootes preserued a 1 Extract of vegetables b 19 F FAce spotted or freckled to help d 6 23 Face made faire d 7.14 Face full of heat helped d 11 16 17 18 19 20 21 Face kept white and cleere d 12 Fish into paste c 14 Fish fried kept long c 17 Flesh kept sweete in summer c 24 Flies kept from oile peeces c 30 Flounder boyled on the french fashion c 3 Flowers preserued a 7 Flowers candied a 9 11 Flowers in rocke candie a 42 Flowers dried without wrinkling a 63 Fruit preserued a 8 Fruit how to molde and cast a 44 Fruit kept drie all the yeare a 45 46.47 Fruit kept long fresh a 70 G GEllie chrystalline a 26 Gelly of fruits a 29 Gelly of Almonds a 58 Gilloflowers kept long a 61 Gillowflowers preserued a 7 Gilloflower
water b 20 Gingerbread a 22 Gingerbread drie a 23 Ginger in rocke candie a 33.42 Ginger greene in sirup a 49 Ginger candied a 53 Gloues to persume d 34 Gooseberies preserued a 8 Grapes growing all the yeere a 62 Grapes kept till Easter a 64 H HAndwater excellent d 2 28 Hands stained to helpe d 5 Hands freckled to helpe d 6 Handwater of Scotland b 21 Hasell nuts kept long a 72 Haire blacke altered d 30 37 Haire made yellow d 36 Hearbs distilled in a new maner b 11 Hearbs to yeeld salt b 12 Hearbs to yeeld bloud b 22 Honey to yeeld spirit b 13 I IRish Aqua vitae b 9 Isop distilled in a new maner b 11 Iuice of Orenges or lemmons kept all the yeare c 35 Iumbolds to make a 16 L LArkes to boile c 4 Lauender distilled in a new maner b 11 Leach of almonds a 27 Leach a 59 Leg of mutton boiled after the French fashion c 7 Lemmons in Marmelade a 41 Lemmon moulded and cast a 44 Lemmon iuyce kept all the yeere c 35 Lettuce in sucket a 32 Liquerice paste a 40 Lobsters kept long c 31 M MAce in rocke candie a 42 Mallard to boile c 6 Marchpaine paste a 12 18 Marigolds preserued a 7 Marigolds candied a 9 11 Marigold paste a 40 Marmelade of Quinces or Damsons a 3â— Marmelade of Lemmons of Orenges a 41 May deaw clarified d 33 Morphew helped d 21 22 Mulberies in gellie a 29 Muske sugar a 2 Mustard meale c 25 Mustinesse helped or preuented in waters b 24 N NVtmegs in rocke candie a 33 42 Nutmegs candied a 53 Nuts molded and cast off a 44 Nuts kept long a 72 O ORenges preserued a 34 Orenge pilles candied a 35 Orenges in marmelade a 41 Orenge molded and cast off a 44 Orenge iuice kept all the yeere c 35 Oisters kept long c. 15 P PAste of flowers a 14 40 Paste of Nouie a 15 Paste to keepe one moist a 17 Paste called pust paste a 24 Paste short without butter a 25 Paste of Genua of Quinces a 30 Paste of fish c 14 Peare molded and cast off a 44 Peares kept drie a 47 Perfumes delicate and sodainly made d 31 Perfuming of gloues d 34 Pickerel boiled on the french fashioÌ„ c 3 Pigeons of sugar paste a 10 Pigeons boiled with Rice c 9 Pig to sowse c 1 2 Pigs petitoes boiled after the French fashion c 8 Plums preserued a 8 Plums dried in the sunne a 46 Pomander to make d 4 Pomander renewed d 32 PomatuÌ„ most excelleÌ„t for the face d 13 Pomgranats kept long a 68 Pieseruing of Roots a 1 Preseruing of cowcumbers a 36 Prunes in conserue a 50 52 Pulpe of fruit kept all the yeare a 45 Q QVidinia of Quinces a 28 Quinces into paste of Genua a 30 Quinces in marmelade a 31 Quinces kept drie all the yeare a 47 Quinces kept long a 67 R Rabbets of sugar paste a 10 Raspices in gellie a 29 Rootes preserued a 1 Rootes candied a 53 Rosa solis to make b 6 Rosemarie flowers candied a 9 Roseleaues to drie a 3 6 Rose sirup a 5 Roses preserued a 7 Roses and Rose leaues candied a 9 11 Rose paste a 40 Roses kept long a 61 Rose leaues dried without wrinckles a 63 Rosewater distilled at Michaelmas b 14 Rosewater distilled in a speedy manâ—â—r b 15 Roses to yeeld a spirit b 17 Rosewater most excellent b 18 Rosewater and yet the Roseleaues not discoloured b 23 Rosewater and oyle drawne together b. 25 Rosewater of the colour of the Rose c 34 Rose vineger of the colour of the Rose c 34 Rose vineger made in a newe manner c 41 S SAlet oile purified and graced in taste and smell c 36 Salmon kept long fresh c 16 Salt of hearbs b 12 Salt delicate for the Table c 38 Sawsedges of Polonia c 12 Sirup of Violets a 4 Sirup of Roses a 5 Sparrowes to boile c 4 Spirit of wine extraordinarie b 1 Spirit of wine ordinarie b 2 Spirits of Spices b 3 Spirit of wine tasting of any vegetable b 4 Spirit of honey b 13 Spirit of hearbs and flowers b 17 Skin white and cleare d 2 Sunburning helped d 22 Stoue to sweate in d 27 Strawberies in gellie a 29 Strawberies in conserue a 51 Sucket of Lettuce stalkes a 32 Sucket of greene walnuts a 49 Sugar musked a 2 Sugar paste for foule a 10 Sugar plate to cast in a 13 Sugar plate of flowers a 14 Sugar plate to colour a 38 Sugar cast in partie molds a 43 Sugar smelling and tasting of the cloue or cynamon a 71 T TEale to boile c 6 Teeth kept white and sound d 10 25 26 Time distilled in a new maner b 11 Trosses for the sea a 39 V VIneger distilled b 16 Vineger to clarifie c 37 Violet sirup a 4 Violet paste a 40 14 Violet water or vineger of the colour of the violet c 34 Vsquebath b 9 VV WAfers to make a 56 Walnuts in sucket a 49 Walnuts kept fresh long a 65.66 Wardens kept drie all the yeare a 47 Washing water sweete b 21 d 2 28 29 Whites of egges broken speedily c 29 Wigin to boyle c 6 Wine tasting of wormwood made speedily c 33 Y Ytch helped d 25.21 FINIS The Arte of preseruing conseruing candying c. 1. How to preserue Eringo roots Aenula Campana and so of others in the same manner Sâ—eth them til they be tender then take aâ—ay the piths of theÌ„ and leaue them in a colaÌ„der til they haue dropped as much as they will theÌ„ hauing a thin sirup ready put theÌ„ being cold into the sirup being also colde and let them stand so three dayes then boyle the sirup adding some more fresh sirup vnto it to supply that which the roots haue drunk vp a little higher and at three dayes end boyle the sirup againe without anie new addition vnto the full height of a preseruing sirup and put in your roots and so keepe them Rootes preserued in this maner will eate verie tender because they neuer boiled in the sirup 2. How to make muske sugar of common sugar BRuse 4 or 6. graines of muske place them in a peece of sarcenet fine lawne or cambricke doubled lay this in the bottome of a gallie pot straining your Sugar thereon stop your pot close and all the sugar in a fewe dayes will both sent and taste of muske and when you haue spent that sugar you may lay more sugar thereon which will also receiue the like impression Such muske sugar is fold for two shillings the pound 3. How to drie Roseleaues in a most excellent maner WHen you haue newly taken out your breade then put in your Roses in a sieue first clipping away the whites that they may be all of one colour lay them about one inch in thicknesse in the sieue when they haue stood halfe an houre or therabout they will growe whitish on the top let them yet remaine without stirring till the vppermost of them be
fully dried then stir thē together and leaue them about one other halfe houre and if you finde them drie in the top stir them together againe so continue this worke vntill they bee throughly dried then put them hote as they are into an earthen pot hauing a narrow mouth and being wel leaded within the Refiners of gold and siluer call these pottes hookers stop it with corke and wet parchment or with Waxe and Rosen mixed together and hang your pot in a chimney or neere a continuall fire so they will keep exceeding faire in color most delicate in sente And if you feare their relenting take the Roseleaues about Candlemas and put them once again into a sieue stirring them vp and downe often til they be drie and then put them vp againe hote into your potte Note that you must set vp your ouen lidde but not lute it about when you set in your Roseleaues either the first or second time post numero 6. 4. A most excellent sirup of Violets both in taste and tincture EXpresse the iuice of clipt Violets to three parts of iuice take one fourth parte of conduit water put the same into an Alablaster morter with the leaues vvhich you haue stamped and wring the same out through a cloth as you did at the first into the other iuice put thereto a sufficient proportion of the finest suger and brought also into a most fine powder let the same stand 10. or 12. houres in a cleane glased earthen pan then draine away the clearest and put it into a glasse and put therto a fewe drops of the iuice of Lemmons and it will become cleare transparent and of the violet colour Then you may expresse more iuice into the sugar which will settle in the bottome with some of the thickest part of the iuyce and heating the same vpon a gentle fire it will also becom a good sirup of violets but not comparable to the first By this manner of worke you gaine one quarter of sirup more then diuers Apothecaries doe 5. A singular manner of making the sirup of Roses FILL a siluer bason three quarters full of raine water or rose-water put therein a conuenient proportion of Rose leaues couer the bason and set it vpon a pot of hote water as wee vsually bake a Custard in three quarters of an houre or one whole houre at the most you shall purchase the whole strength and tincture of the Rose then take out those leaues wringing out all their liquor gently and steepe more freshe leaues in the same water continue this iteration seuen times and then make it vp in a sirup this sirup worketh more kindely then that which is made meerely of the iuyce of the Rose You may make sundry other sirups in this manner Quaere of hanging a pewter heade ouer the bason if the ascending water will be worth the keeping 6. Another way for the drying of Roseleaues DRie them in the heat of a hot sunnie daye vppon a Leades turning them vp and downe till they be drie as they doe haie thē put them vp into glasses well stopt and luted keeping your glasses in warme pleaces and thus you may keepe all flowers but hearbs after they are dryed in this manner are best kept in paper bags placing the bags in close Cupboards 7. How to preserue whole Roses Gilloflowers Marigolds c. DIp a Rose that is neither in the bud nor ouerblowne in a sirrup consisting of sugar double refined and Rosewater boiled to his true height then open the leaues one by one with a fine smooth bodkin either of bone or wood and presently if it be a hot sunnie day and whilest the sunne is in some good height lay them on papers in the sunne or else drie them with some gentle heate in a close roome heating the roome before you set them in or in an Ouen vpon papers in pewter dishes then put them vp in glasses and keepe them in drie cupbords neere the fire You must take out the seedes if you meane to eate them You may prooue this preseruing with sugar candie in stead of sugar if you please 8. The most kindly waye to preserue plums cherries goosberies c. YOu must first purchase some reasonable quantitie of their owne iuice with a gentle heate vpon imbers between two dishes diuiding the iuice still as it commeth in the stewing then boyle each fruit in his owne iuice with a conuenient proportion of the best refined sugar 9 How to candie Resemarie flowers Rose leaues Roses Marigolds c. with preseruation of colour DIstolue refined or double refined sugar or sugar candy it selfe in a little Rosewater boyle it to a reasonable hight put in your rootes or flowers when you sirup is either fully cold or almost cold let them rest therein till the sirup haue pearced them sufficientlie then take out your flowers with a skimmer suffering the loose sirup to run from them as longe as it will boyl that sirup a little more and put in more flowers as before diuide them also then boyle all the sirup which remaineth and is not drunke vp in the flowers to the height of manus Christi putting in more sugar if you see cause but no more rose-Rosewater put your flowers therein vvhen your sirup is cold or almost cold and let them stand till they candie 10. A most delicate and stiffe sugar paste whereof to cast Rabbets Pigeons or any other little birde or beast either from the life or carued molds FIrst dissolue Isinglasse in faire water or with some Rosewater in the latter ende then beate blanched almonds as you woulde for marchpane stuffe and drawe the same with creame and Rosewater milke will serue but creame is more delicate then put therein some powdered sugar into which you may dissolue your Isinglasse beeing first made into gellie in faire warme water note the more Isinglasse you put therein the stiffer your worke will prooue then hauing your rabbets woodcocke c. molded either in plaister from life or else carued in wood first annointing your wodden moldes with oyle of sweete almonds and your plaister or stone moldes with barrowes grease poure your sugar-paste thereon A quarte of creame a quarterne of almonds 2. ounces of Isinglasse and 4. or 6. ounces of sugar is a reasonable good proportion for this stuffe Quaere of moulding your Birdes Rabbets c. in the compounde wax mentioned in my Iewel house in the title of the arte of moulding casting pag. 60. For so your moulds will last long You may dredge ouer your foule with crūs of bread cinamon and sugar boyled together and so they wil seem as if they were rosted and breaded Leach gelly may be cast in this manner This paste you may also driue with a fine rowling pin as smooth as thin as you please it lasteth not long therefore it must be eaten within a fewe dayes after the making thereof By this meanes a bāquet
for the sea FIrst make paste of sugar gum Dragagant mixed together thē mixe therewith a reasonable quātiry of the powder of Cinamon ginger and if you please a little muske also and make it vpp into rols of seuerall fashions gilding them heere and there In the same manner you may also conuey any purgatiue vomit or other medicine into sugar paste 40. To make paste of Violets Roses Marigolds Cowslips or liquerice SHred or rather powder the dry leaues of your flower putting thereunto some fine powder of Ginger Cinamon and a little muske if you please mixe them all confusedly together then dissolue some sugar in Rosewater and being boyled a little put some saffron therein if you worke vpon Marigolds or else you may leaue out your saffron boyle it on the fire vnto a sufficient height you must also mixe therewith the pap of a roasted apple being first well dried in a dishe ouer a chafing dish of coales then poure it vpon a trencher beeing first sprinkled ouer with Rosewater and with a knife worke the paste together Then breake some sugar candy small but not to powder and with gumme dragagant fasten it heere and there to make it seeme as if it were roch candied cut the paste into peeces of what fashiō you list with a knife first wet in Rosewater In licorice paste you must leaue out the pap of the pippin and then worke your paste into drie rolles Remember to searce the liquorice through a fine searce These rolles are very good against any cough or colde 41. To make Marmelade of Lemmons or Orenges TAke ten lemmons or orenges boyle them with half a dozē pippins so drawe them throgh a strainer then take so much sugar as the pulp doth wey boyle it as you doe Marmelade of Quinces and then box it vp 42. How to candie Nutmegs Ginger Mace flowers in halfe a day with hard or roch candie Lay your Nutmegs in steepe in common Lee made with ordinarie ashes 24. houres take them out and boyle them in faire water till they be tender and to take out the Lee then drie them and make a sirup of double refined sugar and a little Rosewater to the height of a manus Christi place this sirrup in a gentle balneo or some small heate putting your Nutmegs into the sirup Note that you must skim the sugar as it casteth anie skumme before you put in your Nutmegs then hauing sugar candie first bruised grossely and searced through colanders of seuerall bignesse take the smallest thereof and roule your Nutmegs vp and downe therein either in a dish or vpon clean paper then stoue your Nutmegges in a cupboard with a chafing dish of coales which must be made hote of purpose before you set them in and when they are drie enough dip them againe in fresh sirup boyled to his height as before and roule them in the grosser sugar candie then stoue them againe till they be hard and so the thirde time if you will increase their candie Note that you must spend all the sugar which you dissolue at one time with candying of one thing or other therein presently the stronger that your lee is the better the nutmeg ginger c. wouldly in steep in the lee 10 or 12 daies and after in the sirup of sugar in a stoue or Cupboarde with a chafing dish and coales one whole weeke and then you may candie them suddenly as before Flowers and fruits are done presently without anie such steeping or stouing as before onely they must bee put into the stoue after they are coated with your powdered sugar candie and those flowers of fruits as they are so dainely done so they will not last aboue two or three daies faire and therefore onely to be prepared for some set banquet 34. Casting of sugar in partie moldes of wood LAy your moldes in faire water three or foure houres before you cast then dry vp your inward moisture with a cloth of Linnen then boyle rose-rosewater refined sugar together but not to anie great stiffnesse then poure it into your moldes let your molds stand one houre and then gently part or open the moldes and take out that which you haue cast you may also worke the paste aniè numero 12.13 into these molds first printing or pressing gently a little of the paste into the one halfe and after with a knife taking away the superfluous edges and so likewise of the other halfe then presse both sides of the mold together two or three times after take away the crest that will arise in the middest and to make the sides to cleaue together you may touch thē first ouer with Gum Dragagant dissolued before you presse the sides of the mold together note that you may conuey comfits within before you close the sides You may cast of any of these mixtures or pastes in alablaster molds molded from the life 44. To mold of a Lemmon orenge peare Nut. c. and after to cast it hollowe within of sugar FIll a woodden platter halfe full of sande then presse downe a Lemmon peare c. therein to the iust halfe thereof then temper some burnt Alablaster with faire water in a stone or copper dish of the bignesse of a great siluer boll and cast this pap into your sande and from thence clap it vppon the Lemmon Peare c. pressing the pap close vnto it Then after a while take out this halfe parte with the Lemmon in it and pare it euen in the insides as neere as you can to make it resemble the iust halfe of your Lemmon then make 2. or 3. litle holes in the halfe viz in the edges therof laying it downe in the sande againe and so caste an other halfe vnto it then cut off a peece of the top of both your partie moldes cast thereto another cap in like manner as you did before Keep these three parts bound together with tape till you haue cause to vse them and before you cast lay them alwaies in water and drie vp the water again before you poure in the sugar Coloury our Lemmon with a little saffron steeped in Rosewater vse your sugar in this manner Boile refined or rather double refined sugar and rose-Rosewater to his full height viz. till by powring some out of a spoone it will run at the last as fine as a haire thē taking off the cappe of your molde poure the same therein filling vp the mold aboue the hole and presently clap on the cap and presse it downe vppon the sugar then swing it vpp and downe in your hande turning it rounde and bringing the neather parte some times to be the vpper parte in the turning and è conuerso This is the manner of vsing an Orenge Lemmon or other round molde but if it be long as a pigs foot will be beeing molded then roule it and turne it vp and downe longe waies in the aire 45. How to keepe the drie
comfits alwaies when the water doth seeth then put in your sugar powder and let it seeth a little vntill it bee cleane dissolued and boyled to his perfect decoction that the whitenesse of the colour be clean gone and if you let it settle you shall see the sugar somwhat clear For biskets take two spoonfulls of liquor of sugar searced in a course searce one dram and of sugar powder to be melt cast one ounce This donne will make the biskets somewhat faire and somewhat greater then poppie seeds Aliter Take sugar powder foure drams sugar to cast foure ounces with liquor sufficient lay golde or siluer on your comfits Euery dramm of sugar powder will take an ounce of sugar to be cast 8. drammes make one ounce To thus much powder for biskets take half a pound of sugar to cast theron Coriander seedes a quarter of a pound sugar 3. pound Coriander seedes halfe a pound sugar 3. drams will make faire comfits For biskets Annis seeds halfe a pound Fennel seeds a quarter of a pound and sugar two pound sufficeth In sixe or eight of the last coats put in two spoonefuls of sugar verie hot to make them crispe To one pound of sugar take 9. ounces of water 55. To make a cullis as white as snowe and in the nature of gellie Take a cocke scalde wash and drawe him cleane seethe it in vvhite vvine or rhenish vvine skuÌ„ it cleane clarifie the broth after it is strayned then take a pinte of thicke and svveete creame straine that to your clarified broth and your broth vvill become exceeding faire and vvhite then take powdred ginger fine vvhite sugar Rose vvater seething your cullis vvhen you season it to make it take the colour the better 56. To make Wafers TAke a pinte of flowr put it into a little creame with two yolkes of egges and a little rose-rose-vvater vvith a little scarced cinamon and sugar vvorke them altogether and bake the paste vppon hote Irons 57. To make Almond butter BLanch your almonds beate them as fine as you can with faire water 2. or three houres then straine them through a lynnen cloth boyle them with Rosewater whole mace and annis seedes till the substance be thicke spreade it vpon a faire cloth dreining the whey from it after let it hang in the same cloth some fewe houres then straine it and season it with Rosewater and sugar 58 A white gelly of Almonds TAke Rosewater gum Dragagant dissolued or Isinglasse dissolued and some Cinamon grossely beaten feethe them altogether then take a pounde of almonds blanch and beate them fine with a little faire water drie them in a faire cloth and put your water aforesaid into the Almonds seeth them together and stir them continually then take them from the fire wheÌ„ all is boiled to a sufficient height 59. To make Leach SEeth a pinte of Creame and in the seething put in some dissolued Isinglas stirring it vntil it be very thicke then take a handfull of blanched Almonds beat them and put them in a dish with your Creame seasoning them with sugar and after slice it and dish it 60. Sweete Cakes without eyther spice or sugaâ— SCrape or washe your Parsneps cleane slice them thinne drie them vpon Canuas or networke frames beat them to powder mixing one thirde thereof with two thirds of fine wheat flower make vp your paste into coates and you shall finde them very sweete and delicate 61. Roses and Gilloflowres kept long COuer a Rose that is fresh and in the bud and gathered in a faire day after the dewe is ascended with the whites of egges well beaten presently strew theron the fine powder of scarced sugar and put them vp in luted pots setting the pots in a coole place in sand or grauell With a fillip at any time you may shake off this inclosure 62. Grapes growing all the yeare PVt a Vine stalke through a Basket of earth in December which is likely to be are Grapes that yeare and when the Grapes are ripe cut off the stalk vnder the basket for by this time it hath taken roote keepe the basket in a warme place and the grapes will continue fresh and faire a long time vpon the vine 63. How to drie Rose leaues or any other single flâ—wer without wrinkling IF you would performe the same well in rose leaues you must in rose time make choise of such roses as are neither in the bud nor full blown for these haue the smothest leaues of al other which you must especially cull choose from the rest Then take right Callis sand wash it in some chaÌ„ge of waters and drie it throughly well either in an ouen or in the sunne and hauing shallow square or long boxes of 4.5 or 6. inches deepe make first an euen lay of sande in the bottome vpon the which lay your rose leaues one by one so as none of them touch other till you haue couered all the sand then strowe sand vpon those leaues till you haue thinly couered them all theÌ„ make another lay of leaues as before and so lay vpon lay c. Set this box in some warme place in a hot sunnie day and commonly in two hot sunnie dayes they will bee through drie then take them out carefully with your hand without breaking Keepe thefe leaues in Iarre glasses bound about with paper neere a chimney or stoue for feare of relenting I finde the red rose leafe best to be kept in this manner also take awaye the stalkes of pansies stocke gilloflowers or other single flowers pricke them one by one in sande pressing downe their leaues smooth with more sande layde eueÌ„ly vpon them And thus you may haue Rose leaues and other flowers to lay about your basons windows c. all the winter long Also this secret is very requisite for a good simplifier because he may drie the leafe of any hearbe in this manner and lay it being drie in his Herball with the simple which it representeth wherby hee may easily learne to knowe the names of all simples which he desireth 64. Clusters of Grapes kept till Easter CLusters of grapes hanging vpon lines within a close presse will last till Easter if they shrinke you may plumpe them vpp with a little warme water before you eat them Some vse to dip the endes of the stalkes first in pitch some cut a branch of the vine with euery cluster placing an apple at each end of the branch now and then renewinge those Apples as they rot and after hanging them within a presse or cupbord which would stand in such a roome as I suppose where the grapes might not freez for otherwise you must be forced now and then to make a gentle fire in the room or else the grapes will rot and perish 65. How to keepe Walnuts a long time plumpe and fresh MAke a laye of the drie stampings of crabs when the veriuice is pressed from them couer that lay with Walnuts and vpon
is commonly vsed in the drawing of Aqua vitae fill two partes thereof with faire watet and one other thirde part with such hearbes as you woulde distill the hearbes being eyther moist or drie it skilleth not greatly whether let the hearbes macerate all night and in the morning begin your fire then distil as before in Cinamon water beeing carefull to giue change of waters to your colour alwaies as it needeth drawe no longer then you feele a strong and sensible taste of the hearb which you distill alwayes diuiding the stronger from the weaker and by this meanes you shall purchase a water farre excelling any that is drawen by a common pewter still you may also gather the oyle of each hearb which you shall finde fleeting on the top or summity of your water This course agreeth best with such herbs as are not in taste and will yeeld their oile by distillation 12 How to make the salt of hearbs BVrne whole bundles of dryed Rosemary Sage Isop in a cleane ouen and when you haue gathered good store of the ashes of the hearb infuse warme water vpon them making a strong and sharpe Lee of those ashes then euaporate that Lee the resideÌ„ce or setling which you finde in the bottoÌ„ therof is the salt which you seek for Some vse to filter this lee diuers times before euaporation that their salt may be the clearer and more transpareÌ„t This salt according to the nature of the hearb hath great effects in physicke 13. Spirit of hony PVt one part of honey to 5. parts of water when the water boileth dissolue your honey therein skimme it and hauing sodden an houre or two put it into a wodden vessell and when it is but bloud warme set it on worke with yeaste after the vsuall manner of Beere and Ale tun it and when it hath lyen some time it will yeelde his spirit by distillation as wine beer and ale will do 14. To distil Rosewater at Michaelmas and to haue a goâ—d yeeld as at any other time of the yeare IN the pulling of your Roses first diuide all the blasted leaues theÌ„ take the other fresh leaues and lay them abroad vpon your table or windowes with some cleane linnen vnder them let them ly 3. or foure houres or if they bee dewy vntil the dewe be fully vanished put these rose leaues in great stone pottes hauing narrowe mouthes and well leaded within such as the Goldfiners call their hookers serue to receiue their Aqua fortis bee the best of all others that I know and when they are well filled stop their mouthes with good corkes eyther couered all ouer with waxe or molten brimstone and then set your pot in some coole place and they wil keepe a long time good and you may distill them at your best leasure This waie you may distill Rosewater good cheape if you buy store of Roses when you find a glutte of them in the market wherby they are solde for 7. pence or 8. pence the bushell you then engrosse the flower And some hold opinion that if in the midst of these leaues you put some broken leauen and after fill vp the pot with Rose leaues to the top that so in your distillatioÌ„ of them you shal haue a perfect Rose vinegar without the addition of anie common vinegar I haue knowen Refeleaues kept well in Rondlets that haue been first well seasoned with some hote liquor and Roseleaues boiled togither and the same pitched ouer on the out side so as no aire might penetrate or pearce the vessell 15. A speedy distillation of Rosewater STampe the leaues and first distill the iuice being expressed and after distil the leaues and so you shall dispatch more with one Stil then others do with three or foure stils And this water is euerie way as medicinable as the other seruing in all sirrups decoctions c. sufficiently but not altogether so pleasing in smell 16. How to distill wine vinegar or good Aligar that it may bee both clear sharpe I Knowe it is an vsuall manner among the Nouices of our time to put a quart or two of good vinegar into an ordinary leadeÌ„ still and so to distill it as they do all other waters But this way I do vtterly dislike both for that heere is no seperation made at all and also because I feare that the Vinegar doth cary an ill touch with it either froÌ„ the leaden bottoÌ„ or pewter head or both And therefore I coulde wish rather that the same were distilled in a large bodie of glasse with a head or receiuer the same being placed in sande or ashes Note that the best part of the vinegar is the middle part that ariseth for the first is fainte and phlegmatick and the last wil taste of adustion because it groweth heauie toward the latter end and must be vrged vp with a great fire and therefore you must nowe and then taste of that which commeth both in the beginning towards the latter end that you may receiue the best by it selfe 17. How to draw the true spirit of reses and so of all other hearbs and flowers MAcerate the Rose in his own iuice adding thereunto being teÌ„perately warm a conuenieÌ„t proportion either of yeast or ferment leaue theÌ„ a few daies in fermentation till they haue gotten a stroÌ„g heady smel beginning to incline toward vinegar theÌ„ distill them in balneo in glass bodies luted to their helms happily a limbecke wil do better and rid faster and drawe so long as you find any sent of the Rose to come then redistill you haue purchased a perfect spirit of the Rose You may also ferment the iuice of Roses onelie and after distill the same 18. An excellent rose-Rosewater VPon the top of your glasse bodie straine a haire cloth and vpon that lay good store of Roseleaues either drie or halfe drie and so your water will ascend verie good both in smell and in colour Distill either in balneo or in a gentle fire in ashes you may reiterate the same water vppon fresh leaues This may also be done in a leaden Still ouer which by reason of the breadth you may place more leaues 19. An excellent wvy to make the extract of all Vegetables EXpresse a good quantity of the iuice thereof set it on the fire and giue it onely a walme or two then it will grow cleere before it be cooled pour away the cleerest filter with a peece of cotton and then euaporate your filtred iuyce till it come to a thicke substance and thus you shal haue a most excellent extracte of the Rose Gilloflower c. with the perfect sent and taste of the flower whereas the common waie is to make the extracte eyther by spirit of wine faire water the water of the plant or some kind of menstruum 20. To make a water smelling of the Eglantine Gilloflowers c. DRie the hearbe or flower and distill the same in faire water in a limbecke draw no longer
theÌ„ you find sent in the water that issueth reiterate that water vpon fresh herbes and distil as before diuiding the sweetest froÌ„ the rest 21. A Scottish hand water PVt thyme Lauender and Rosemary confusedly together theÌ„ make a lay of thicke wine Lees in the bottom of a stone pot vppon which make an other laye of the said hearbes then a lay of Lees and so forwarde lute the pot wel bury it in the ground for 6. weeks distill it it is called Dames water in Scotland A little therof put into a bason of a coÌ„mon water maketh very sweet washing water 22. How to draw the bloud of hearbes STampe the hearb put the same into a large glasse leauing two parts emptie some commend the iuice of the hearbe onely nip or else lute the glasse very wel digest it in balneo 15. or 16. daies and you shall finde the same very red diuide the watrish part and that which remaineth is the bloud or essence of the hearb 23. Rosewater and yet the Roseleaues not discoloured YOu must distill in balneo and wheÌ„ the bottom of your pewter Still is through hotte put in a fewe leaues at once and distill them watch your Still carefully and as soone as those are distilled put in more I know not whether your profit will requite your labour yet accept of it as a newe conclusion 24. How to recouer Rosewater or any other distilled water that hath gotten a mother and is in daunger to be musty INfuse your water vpoÌ„ fresh Rose leaues or vpon Rose cakes broken all in peeces and then after maceration for three or foure houres with a gentle fire redistill your water Do this in a Limbeck take heed of drawing too long for burning vnlesse your Limbecke stand in balneo 25. To drawe both good Rosewater and oyle of Roses together AFter you haue digested your Rose leaues by the speace of 3. moneths sicut ante num 13. eyther in barrels or hookers then distill theÌ„ with faire water in a limbeck draw so long as you finde anie excellent smell of the Rose then diuide the fatty oile that fleeteth on the top of the Rose water and so you haue both excellent oile of Roses and also good Rosewater togither and you shall also haue more water then by the ordinarie way and this Rosewater extendeth farther in physicall compositions and the other serueth best for perfumes and casting bottles You may also distill the oyle of Liâ—num Rhodtum this way sauing that you shall not neede to macerate the same aboue 24 houres in your water or menstruum before you distill this oyle hath a most pleasing smell in a manner equall with the oyle of Roses COOKERIE AND Huswiferie 1. To souse a yong Pig TAke a young Pigge being scalded boile it in faire water and white wine put therto some Baye leaues some whole Ginger and some Nutmegs quartered a fewe whole cloues boyle it throughly and leaue it in the same broath in an earthen pot 2. Aliter TAke a Pig beeing scalded coller him vppe like brawne and lap your collers in faire cloathes when the flesh is boyled tender take it out and put it in colde water and salt and that wil make the skin white make sowsing drinke for it with a quart of white wine and a pottle of the same broth 3 To boyle a flounder or Pickerel of the French fashion TAke a pinte of white wine the tops of young time and Rosemary a little whole mace a little whole pepper seasoned with Veriuice salt and a peece of sweete butter and so serue it this broth will serue to boyle Fish twise or thrise in 4. To boile Sparrowes or Larks TAke two ladles full of mutton broth a little whole mace put into it a peece of sweet butter a handful of Parsly being picked season it with sugar veriuice and a little pepper 5. To boyle a Capon in white broth BOyle your Capon by it selfe in faire water then take a ladlefull or two of mutton broth and a little white wine a little whole mace a bundle of sweete hearbs a little marrowe thicken it with Almonds season it with sugar and a little veriuyce boyle a fewe currans by themselues and a Date quartered least you discolor your broth and put it on the breast of your Capon Chicken or Rabbet if you haue no Almonds thicken it with Creame or with yolkes of egges garnish your dishes on the sides with a Lemmon sliced sugar 6. To boyle a Mallard Teale or Wigin TAke mutton broth and put it into a pipken put into the belly of the foule a fevve sweete hearbes and a little Mace sticke halfe a dozen of Cloues in his breast thicken it with a tofte of bread stieped in veriuice season it with a little pepper and a little Sugar also one Onion minced small is very good in the broth of any water foule 7. To boyle a legge of Mutton after the French fashion TAke al the flesh out of your leg of mutton or at the but end preseruing the skinne whole and mince it small with Oxe suet and marrow then take grated bread sweete Creame and yolkes of egges and a fewe sweete hearbes put vnto it Currans and Raisins of the sunne season it with Nutmegs Mace Pepper and a little sugar so put it into the leg of Mutton againe where you tooke it out and stew it in a pot with a marrow bone or two serue-in the marrowe bones with the stewed-broath and fruite and serue-in your legge of mutton drye with carot rootes sliced cast grosse pepper vpon the rootes 8. To boyle Pigs petitoes on the French fashion BOyle them and slice them being first rolled in a little batter your batter being made with the yolke of an egge two spoonefuls of sweete creame and one spoonfull of flower make sawce for it with Nutmeg vinegar and sugar 9 To boyle Pigeons with rice BOyle them in mutton broath putting sweete hearbes in their bellies then take a little Rice and boyle it in Creame with a little whole mace season it with sugar lay it thick on their breasts wringing also the iuice of a Lemmon vpon them and so serue them 10. To boyle a chine of veale or a chicken in sharpe broth with hearbes TAke a little muttoÌ„ broth white wine and veriuyce and a little whole mace theÌ„ take lettuce Spinage and Parsley and bruise it put it into your broth seasoning it with veriuice pepper and a little sugar and so serue it 11. To make Beaumanger TAke the brawne of a Capon toase it like wool then boile it in sweete Creame with the whites of two egges and beeing well boyled hang it in a cloth and let the whey run from it then grinde it in an Alablaster mortar with a woodden pesteell then drawe it thorough a thinne Strayner with the yolks of two eggas and a little Rosewater then set it on a chafing dish with coales mixing foure ounces of sugar with it and when