strainer into a faire vessell and set it on the fire againe and take your Quinces that you will keepe and wipe them cleane and cut off the vttermost part of the said Quinces and picke out the kernels and chores as cleane as you can and put them into the said liquor and so let them boyle till they bee a little soft and then take them from the fire and let them stand till they bee cold then take a little barrell and put into the said barrell the water that your Quinces be sodden in then take vp your Quinces with a ladle and put them into your barrell and stop your barrell close that no ayre come into them till you haue fit occasion to vse them and bee sure to take such Quinces as are neither brused not rotten Take of the best suger and when it is beaten searse it very fine and of the best Ginger and Cinamon then take a little Gum-dragon and lay it in rosewater al night then powre the water from it and put the same with a little White of an Egge well beaten into a brasse morter the Suger Ginger Cinamon and all together and beate them together till you may worke it like paste then take it and driue it forth into Cakes and print them and lay them before the fire or in a very warme Stoâ—e to bake Or otherwise take Suger and Ginger as is before said Cinamon and Gum-dragon excepted in stead whereof take onely the Whites of Egges and so doe as was before shewed you Take Curds the parings of Lemons of Oranges or Pouncithrons or indeed any halfe-ripe greene fruit and boyle them till they bee tender in sweete Worte then make a Sirrop in this sort take three pound of Suger and the Whites of foure Egges and a gallon of waterâ— then swinge and beate the water and the Eggs together and then put in your Suger and set it on the fier and let it haue an easie fier and so let it boyle sixe or seuen walmes and then straine it thorow a cloth and let it seeth againe till it fall from the spoone and then put it into the rindes or fruits Take a quart of Honie clarified and seeth it till it bee browne and if it be thicke put to it a dish of water then take fine crummes of white bread grated and put to it and stirre it well and when it is almost cold put to it the powder of Ginger Cloues and Cinamon and a little Licoras and Aniseedes then knead it and put it into moulds and print it some vse to put to it also a little Pepper but that is according vnto taste and pleasure Thus hauing shewed you how to Preserue Conserue Candie and make Pastes of all kinds in which foure heads consists the whole Art of banqueting dishes I will now proceede to the ordering or setting forth of a Banquet wherein you shall obserue that March-panes haue the first place the middle place and last place your preserued fruits shall be disht vp first your Pastes next your wet Suckets after them then your dried Suckets then your Marmelades and Goodiniakes then your Cumfets of all kinds next your Peares Apples Wardens bak't raw or roasted and your Oranges and Lemons sliced and lastly your Wafer cakes Thus you shall order them in the Closet but when they goe to the table you shall first send forth a dish made for shew onely as Beast bird Fish or Fowle according to inuention then your Marchpane then Preserued Fruite then a Paste then a wet Sucket then a drie Sucket Marmelade Cumfets Apples Peares Wardens Oranges and Lemmons sliced and then Wafers and another dish of preserued Fruites and so consequently all the rest before no two dishes of one kind going or standing together and this will not onely appeare delicate to the eye but inuite the appetite with the much varietie thereof Now we haue drawne our Hous-wife into these seuerall knowledges of Cookerie in as much as in her is contained all the inward offices of houshold wee-will proceede to declare the manner of seruing and setting forth of Meate for a great Feast and from it deriue meaner making a due proportion of all things for what auailes it our good Houswife to be neuer so skilful in the parts of Cookerie if she want skill to marshall the dishes and set euery one in his due place giuing precedency according to fashion and custome it is like a Fencer leading a band of men in rout who knowes the vse of the weapon but not how to put men into order It is then to bee vnderstood that it is the office of the Clerke of the Kitchin whose place our Hous-wife must many times supply to order the meate at the Dresser and deliuer it vnto the Sewer who is to deliuer it to the Gentlemen and Yeomen-wayters to beare to the Table Now because wee alow no Officer but our Houswife to whom wee onely speake in this booke she shall first marshall her sallets deliuering the grand Sallet first which is euer more compound then greene Sallets then boyld Sallets then some smaller compound Sallets Next vnto Sallets she shall deliuer forth all her Fricases the simple first as Collops Rashers and such like then compound Fricases after them all her boyld-meates in their degrees as simple-broths stewd-broth and the boylings of sundrie Fowles Next them all sorts of Rost-meates of which the greatest first as Chine of beeffe or Surloine the Gigget or Legges of Mutton Goosse Swan Veale Pig Capon and such like Then bak't-meates the hot first as Fallow-deare in Pastie Chicken or Calues-foote pie and Douset Then cold bak't-meates Pheasant Partridges Turky Goose Woodcock and such like Then lastly Carbonados both simple and compound And being thus marshald from the Dresser the Sewer vpon the placing them on the table shall not set them downe as hee receiued them but setting the Sallets extrauagantly about the table mixe the Fricases about them then the boild-meates amongst the Fricases Rost-meates amongst the boyld Bak't-meats amongst the Rost and Carbonados amongst the bak't so that before euery trencher may stand a Sallet a fricase a Boyld-meate a Rost-meate a Bak't-meate and a Carbonado which will both giue a a most comely beautie to the Table and very great contentment to the Guesse So likewise in the second course she shall first preferre the lesser wild-fowle as Mallard Tayle Snipe Plouer Wood-cock and such like then the lesser land-fowle as Chicken Pigeons Partridge Raile Turkie Chickens young Pea-hens and such like Then the greater wild-fowle as Bitter Hearne Shoueler Crane Bustard and such like Then the greater land-fowles as Peacocks Pheasant Puets Gulles and such like Then hot Bak't-meates as Marrybone-pie Quince pie Florentine and Tarts Then cold bak't-meates as Red-deere Hare-pie Gammon of Bacon-pie wild Bore Roe-pie and such like and these also shall be marshald at the Table as the first course not one kind altogether but each seuerall sort mixt
goe to his bed made warme and with hot cloathes laid to the soales of his feete and store of clothes laid vpon him let him trie if he can force himselfe to sweat which if he do then halfe an houre after he hath sweate hee shall take hot posset ale brewed with a little Methridate and drinke a good draught thereof and rest till his fit bee passed ouer but if he be hard to sweate then with the said posset ale also you shall mix a few bruised any-seeds and that will bring sweate vpon him and thus you shall doe euery fit till they begin to cease or that sweate come naturally of it owne accord which is a true signe that the sicknesse decreaseth For the pestilent Feuer which is a continuall sicknesse full of infection and mortality you shall cause the party first to bee let blood if his strength will beare it then you shall giue him coole Iulyps made of endife or succorie water the sirrop of Violets conserue of Barberries and the iuice of Lymons well mixed simboliz'd together Also you shall giue him to drink Almond milke made with the dewition coole hearbs as violet leaues strawberrie leaues french mallowes pursline and such like and if the parties mouth shall through the heate of his stomacke or liuer inflame or grow sore you shall wash it with the syrop of mulberries and that will not onely heale it but also strengthen his stomacke If as it is most common in this sicknesse the party shall grow costiue you shall giue him a suppositary made of honie boild to the height of hardnesse which you shall know by cooling a drop thereof and so if you find it hard you shall then know that the hony is boiled sufficiently then put salt to it and so pouder it in water and worke it into a roule in the manner of a suppositary so administer it and it most assuredly bringeth no hurt but ease to the party of what age or strength soeuer he be during his sicknesse you shall keepe him from all manner of strong drinkes or hot spices and then there is no doubt of his recouery To preserâ—e your body from the infection of the plague you shall take a quart of old ale and after it hath risen vpon â—he fire and hath been scummed you shall put there into of Aristolochia longa of Angelica and of Cellandine of each halfe â—n handfull and boyle them well therein then straine the drinke through a cleane cloath and dissolue therein a dram of the best Methridate as much Iuory finely powdred and â—earst and sixe spoonefull of Dragon water then put it vp in a close glasse and euery morning fasting take fiue spoonefull â—hereof and after bite and chaw in your mouth the dryed â—oot of Angelica or smell on a nose-gay to the â—aâ—â—eld end of â— ship rope and they will surely preserue you from infection But if you be infected with the plague and feele the asâ—ured signes thereof as paine in the head drought burning weakenesse of stomack and such like Then you shall take â— dramme of the best Methridate and dissolue it in three or foure spoonefull of Dragon water and immediately drinke â—t off and then with hot cloathes or brickes made extreame hot and laid to the foales of your feet after you haue been wrapt in woollen cloathes coÌ„pell the sicke person to sweat which if he do keepe him moderately therein till the sore begin to rise then to the same apply a little Pigeon cut in two parts or else a plaister made of the yolke of an egge hony herbe of grace chopt exceeding small and wheate flower which in very short space will not onely ripen but also breake the same without any other incision then after it hath runne a day or two you shall apply a plaister of Melilot vnto it vntill it be whole Take Fetherfew Maleselon Scabyous and Mugwort of each alike bruise them and mixe them with old ale and let the sicke drinke thereof sixe spoonefull at once and it will expell the corruption Take Yarlow Tansey Fetherfue of each a handfull and bruise them well together then let the sicke party make water into the hearbs then straine them and giue it the sicke to drinke Take of Sage of Rue Bryer leaues of Elder leaues of each an handfull stampe them straine them with a quart of white wine and put thereto a little Ginger and a good spoonefull of the best Treakle drinke thereof morning and euening Take Smalledge Mallowes Wormewood and Rue stampe them well together and fry them in Oyle Olyue till they bee thicke plaisterwise them apply it to the place where you would haue it rise and let it lie till it breake then to heale it vpp take the iuyce of Smallage Wheate flower and Milke and boyle them to a pultis and apply it morning and euening till it be whole Take of Burrage Langdebease and Callamynt of each a good handfull of Harts tonge Red mynt Violetts and Marygolds of each halfe a handfull boyle them in white wine or faire running water then add a penyworth of the best Saffrone and as much Sugar boyle them ouer againe well then straine it into an earthen pott and drinke thereof morning and euening to the quantitie of seauen spoonefuls Take Lyntseed and Lettune and bruise it well then apply it to the stomacke and remoue it once in foure howers For the Head-ach you shall take of Rosewater of the iuice of Cammomil of worme milke of strong wine vinegar of each two spoonefull mixe them together well vpon a chafing-dish of coales then take a peece of drie rose cake and steepe it therein and as soone as it hath drunke vp the liquor and is throughly hot take a couple of sound Nutmegs grated to powder and strew them vpon the rose cake then breaking it into two parts binde it on each side vpon the temples of the head so let the party lye downe to rest and the paine will in a short space be taken from him For Frenzie or inflamation of the calles of the braine you â—hall cause the iuice of Beets to be with a surridge squirted vp â—nto the patients nostrils which will purge and cleanse his head exceedingly and then giue him to drinke posset ale in which Violet leaue and Lettice hath been boyled it will â—uddainly bring him to a very temperate mildnesse and make the passion of Frenzie forsake him For the Lethargie or extreame drowsinesse you shall by all violent meanes either by noyse or other disturbances force â—erforce keepe the party from sleeping and whensoeuer he â—alleth for drinke you shall giue him white wine and Isop water of each a little quantitie mixt together and not suffer him to sleepe aboue foure houres in foure and twenty till he come to his owne former wakefulnesse which as soone as hee hath recouered you shall then forthwith purge his
and renewing it boile it ouer againe and as before put it to the quinces being cold and thus you may preserue them for the vse of baking or otherwise all the yeere Take Pippins of the fairest and pare them and then diuide them iust in the halfes and take out the chores cleane then hauing rold out the coffin flat and raysde vp a small verdge of an inch or more high lay in the Pippins with the hollow side downeward as close one to another as may be then lay here and there a cloue and here and there a whole stick of cinamon and a little bit of butter then couer all cleane ouer with suger and so couer the coffin and bake it according to the manner of Tarts and when it is bak't then draw it out and hauing boyld butter and rose-rose-water together anoynt all the lid ouer therewith and then scrape or strow on it good store of suger and so set it in the ouen againe after serue it vp Take greene Apples from the tree and coddle them in scalding water without breaking then pill the thin skin from them and so diuide them in halfes◠and cut out the chores and so lay them into the coffin and doe in euery thing as you did in the Pippin-tart and before you couer it when the suger is cast in see you sprinkle vpon it good store of rose-water then close it and doe as before shewed Take Codlins as before-said and pill them and deuide them in halfes and chore them and lay a leare thereof in the bottome of the pie then scatter here and there a cloue and here and there a peece of whole cinamon then couer them all ouer with suger then lay another leare of Codlins and doe as beforesaid and so another till the coffin be all filled then couer all well with Suger and here and there a Cloue and a Cinamon-stick and if you will a slic't Orange pill and a Date then couer it and bake it as the pies of that nature when it is bak't draw it out of the ouen and take of the thickest and best Creame with good store of Suger and giue it one boyle or two on the fire then open the pie and put the Creame therein and mash the Codlins all about then couer it and hauing trimd the lid as was before shewed in the like pies and tarts set it into the ouen againe for halfe an hower and so serue it forth Take the fairest Cherries you can get and picke them cleane from leaues and stalkes then spread out you coffin as for your Pippin-tart and couer the bottome with Suger then couer the Suger all ouer with Cherries then couer those Cherries with Sugar some sticks of Cinamon and here and there a Cloue then lay in more cherries and so more Suger Cinamon and cloues till the coffin be filled vp then couer it and bake it in all points as the codling and pipping tart and so serue it and in the same manner you may make Tarts of Gooseberries Strawberries Rasberries Bilberries or any other Berrie whatsoeuer Take Rice that is cleane picked and boyle it in sweete Creame till it bee very soft then let it stand and coole and put into it good store of Cinamon and suger and the yelkes of a coople of egges currants stirre and beate all well together then hauing made the coffin in the manner before-said for other tarts put the Rice therein and spread it all ouer the coffin then breake many little bits of sweete butter vpon it all ouer and scrape some suger ouer it also then couer the tart and bake it and trim it in all points as hath been before shewed and so serue it vp Take the Kineys of Veale after it hath been well rosted and is cold then shred it as fine as is possible then take all sorts of sweet Pothearbs or fersing hearbs which haue no bitter or strong taste and chop them as small as may be and putting the Veale into a large dish put the hearbs vnto it and good store of cleane washt currants suger cinamon the yelkes of foure eggs a little sweete creame warmd and the fine grated crummes of a halfe-penny loafe and salt and mixe all exceeding well together then take a deep pewter dish and in it lay your paste very thin rowld out which paste you must mingle thus Take of the finest Wheate-flower and a quarter so much suger and a little cinamon then breake into it a couple of eggs then take sweete creame and butter melted on the fire and with it knead the paste and as was before-said hauing spread butter all about the dishes sides and rowld out the paste thin lay it into the dish then put in the Veale and breake peeces of sweete butter vpon it and scrape suger ouer it then rowle out another paste reasonable thick and with it couer the dish all ouer closing the two pasts with the beaten Whites of eggs very fast togethes then with your knife cut the lid into diuers prettie works according to your fancy then set it in the Ouen and bake it with pies and tarts of like nature when it is bak't draw it trim the lid with suger as hath bin shewed in tarts and so serue it vp in your second courses Take of the fairest damaske pruens you can get and put them in a cleane pipkin with faire water suger vnbruised cinamon and a branch or two of Rosemarie and if you haue bread to bake stew them in the ouen with your bread if otherwise stew them on the fire when they are stewed then bruise them all to mash in their sirrop and straine them into a cleane dish then boyle it ouer againe with suger sinamon and rose-rosewater till it bee as thicke as Marmalad then set it to coole then make a reasonable tuffe paste with fine flower water and a little butter and rowle it out very thin then hauing patterns of paper cut in diuers proportions as Beasts Birds Armes Knots Flowers and such like lay the patterns on the paste and so cut them accordingly then with your fingers pinch vp the edges of the paste and set the worke in good proportion then prick it well all ouer for rising and set it on a cleane sheete of large paper and so set it into the Ouen and bake it hard then draw it and set it by to coole and thus you may doe by a whole Ouen full at once as your occasion of expence is then against the time of seruice comes take off the cōfection of pruens before rehearsed and with your knife or a spoone fill the coffin according to the thicknes of the verge then strow it ouer all with caraway comfets and pricke long comfets vpright in it and so taking the paper from the bottome serue it on a plate in a dish or charger according to the bignesse of the tarte and at the second course and this tart carrieth the
colour blacke Take Apples and pare them and slice them thin from the chore into a pipkin with White-wine good store of suger cinamon a few saunders and rosewater and boile it till it be thicke then coole it and straine it and beate it very well together with a spoone then put it into the coffin as you did the pruen Tart and adorne it also in the same manner and this tart you may fill thicker or thinner as you please to raise the edge of the coffin and it carrieth the colour red Take good store of Spinage and boyle it in a Pipkin with White-wine till it be very soft as pap then take it and straine it well into a pewter dish not leauing any part vnstrained then put to it rose-Rosewater great store of suger cinamon and boyle it til it be as thick as Marmalad then let it coole and after fill your coffin and adorne it and serue it in all points as you did your pruen-tart and this carrieth the colour Greene. Take the yelkes of egs and breake away the filmes and beate them well with a little creame then take of the sweetest and thickest creame can be got and set it on the fire in a cleane skillet and put into it suger cinamon and rosewater and then boyle it well when it is boild and still boyling stirre it well and as you stirre it put in the egs and so boyle it till it curdle then take it from the fire and put it into a strainer and first let the thin whay runne away into a by-dish then straine the rest very well and beate it well with a spoone and so put it into the Tart-coffin and adorne it as you did your Pruen-tart and so serue it this carrieth the colour yellow Take the whites of egs and beate theÌ„ with rose-water and a little sweet creame then set on the fier good thick sweete Creame and put into it suger cinamon rosewater and boyle it well and as it boyles stir it exceedingly and in the stirring put in the whites of egs then boile it till it curdle and after do in all things as you did to the yellow Tart and this carrieth the colour white and it is a very pure white and therfore would be adorned with red carraway Comfets Now you may if you please put all these seuerall colours and seuerall stuffes into one tart as thus If the tart be in the proportion of a beast the bodie may be of one colour the eyes of another the teeth of an other and the tallents of another and so of birds the bodie of one colour the eyes another the leggs of another and euery feather in the wings of a seuerall colour according to fancie and so likewise in Armes the field of one colour the charge of another according to the forme of the Coat-armour as for the mantles trailes and deuices about Armes they may be set out with seuerall colours of Preserues Conserues Marmalads and Goodinyaks as you shall find occasion or inuention and so likewise of Knots one traile of one colour and another of another and so of as many as you please Take sorrell spinage parsely and boile them in water till they be very soft as pop then take them vp and presse the water cleane from them then take good store of yelks of egs boild very hard and chopping them with the hearbs exceeding small then put in good store of currants suger and cynamon and stirre all well together then put them into a deep tart-coffin with good store of sweet butter couer it bake it like a pipin-tart adorne the lid after the baking in that maner also and so serue it vp Take a quart of the best creame and set on the fier and slice a loaâ—e of the lightest white bread into thin slices and put into it and let it stand on the fier till the milke begin to rise then take it off and put it into a bason and let it stand till it be cold then put in the yelkes of foure eggs and two whites good store of currants suger cinamon cloues mace and plenty of Sheepes suet finely shred and a good season of salt then trim your pot very well round about with butter and so put in your pudding and bake it sufficiently then when you serue it strow suger vpon it Take the best and sweetest creame and boile it with good store of Sugar and Cinamon and a little rose-rose-water then take it from the fire and put into it cleane pickt ryce but not so much as to make it thicke let it steepe therein till it be cold then put in the yelkes of sixe egges and two whites Currants Sugar Cinamon and Rose water and Salt then put it into a pan or pot as thinne as if it were a custard and so bake it and serue it in the pot it is baked in trimming the top with sugar or comfets There are a world of other Bak't meates and Pies but for as much as whosoeuer can doe these may doe all the rest because herein is contained all the Art of seasonings I will trouble you with no further repetitions but proceede to the manner of making of Banquetting stuffe and conceited dishes with other pretty and curious secrets necessary for the vnderstanding of our English Houswife for albeit they are not of general vse yet their true times they are so needfull for adornation that whosoeuer is ignorant therein is lame and but the half part of a compleat Hous-wife To make past of Quinces first boile your quinces whole and when they are soft pare them and cut the Quince from the core Then take the finest sugar you can get finely beaten aâ—d searsed and put in a little Roâ—e-waâ—er boile it together till it be thicke then put in the cut quinces and so boile them together till it bee stiffe enough to mold and when it is cold then role it print it A pound of Quinces will take a pound of sugar or neere thereabouts To make thinne Quince cakes take your Quince when it is boiled soft as before said and drie it vpon a Pewter plate with a soft heate and be euer stirring of it with a slice till it be hard then take fearced sugar quantity for quantity and strow it into the quince as you beate it in a woodden or stone morter And so roule them thinne print them To perserue Quinces first pare your quinces and take out the cores and boile the cores and parings altogether in faire water and when they beginne to be soft take them out and straine your liquor and put the waight of your quinces in sugar and boile the quinces in the sirrop till they be tender Then take them vp and boile your sirrop till it be thicke If you will haue your quinces red couer them in the boiling and if you will haue them white doe not couer them To make
To make conserue of any fruit you please you shall take the fruit you intend to make conserue of and if it be stone fruit you shal take out the stones if other fruit take away the paring and core and then boile them in faire running water to a reasonable height then draine them from thence and put them into a fresh vessell with Claret wine or White wine according to the colour of the fruit and so boyle them to a thicke pap all to mashing breaking and stirring them together then to euery pound of pappe put to a pound of Suger and so stirre them all well together and being very hot straine them through faire strainers and so pâ—t it vp To make conserue of Flowers as Roses Violets Gillyflowers and such like you shall take the flowers from the stalkes and with a paire of sheeres cut away the white ends at the roots thereof and then put them into a stone morter or woodden brake and there crush or beate them till they bee come to a soft substance and then to euerie pound therof take a pound of fine refined suger wel â—earst and beate it all together till it come to one intire bodie and then pot it vp and vse it as occasion shall serue To make the best Wafers take the finest wheat-flower you can get and mixe it with creame the yelkes of eggs rosewater suger and cinamon til it be a little thicker then Pan-cake batter and then warming your wafer-yrons on a Char-coale fire annoint them first with sweete butter and then lay on your batter and presse it and bake it white or browne at your pleasure To make an excellent Marmalade of Oranges take the Oranges and with a knife pare off as thinne as is possible the vppermost rinde of the Orange yet in such sort as by no meanes you alter the coloâ—r of the Orange then steepe them in faire water changing the water twice a day till you find no bitternesse of taste therein then take them forth and first boyle them in faire running water and when they are soft remoue them into roâ—ewater and boile them therein till they breake then to euery pound of the pulpe put a pound of â—eined sugar and so hauing masht and stirred them all wel together straine it through very faire strainers into boxes and so vse it as you shal see occasion Take a pottle of fine flower and a pound of butter a pound of Suger one ounce of Mace and so much Rose-water as will mingle the flower into a stiffe paste and a good season of Salt and so linead it and role out the cakethin and bake them on papers Take a quarter of a pound of fine suger well beaten and as much flower finely boulted with a quantitie of Aniseedes a little bruised and mingle all together then take two egges and beate them very well whites and all then put in the mingled stuffe aforesaid and beate all together a good while then put it into a mould wiping the bottome euer first with butter to make it come out easily and in the baking turne it once or twice as you shall haue occasion and so serue it whole or in slices at your pleasure Take sweete Apples and stampe them as you doe see Cider then presse them through a bagge as you do veriuce then put it into a ferkin wherein you will keep your Quinces and then gather your Quinces and wipe them cleane and neither chore them nor pare them but onely take the blacks from the tops and so put them into the ferkin of Cider and therein you may keepe them all the yeare very faire and take them not out of the liquor but as you are ready to vse them whether it be for pies or any other purpose and then pare them and chore them as you thinke good Take a gallon of Clarret or White-wine and put therin foure ounces of Ginger an ounce and a halfe of Nutmegs of Cloues one quarter of Suger foure pound let all this stand together in a pot at least twelue houres then take it and put it into a cleane bagge made for the purpose so that the wine may come with good leasure from the spices Take Quinces and wipe them very cleane and then chore them as you chore them put the chores straight into faire water and let the chores and the water boyle when the water boyleth put in the Quinces vnpared and let them buyle till they be tender and then take them out and pare them and euer as you pare them put them straight into suger finely beaten then take the water they were sodden in and straine it through a faire cloth and take as much of the same water as you thinke will make Sirrop enough for the Quinces and put in some of your suger and let it boyle a while and then put in your Quinces and let them boyle a while and turne them and cast on a good deale of suger vpon them they must seeth apace and euer as you turne them couer them still with suger til you haue bestowed all your suger when you thinke that your Quinces are tender enough take them fourth and if your sirrop be not stiffe enough you may seeth it againe after the Quinces are forth To euerrie pound of Quinces you must take more then a pound of suger for the more suger you take the fairer your Quinces will bee and the better and longer they will keepe Take two gallons of faire water and set it on the fier and when it is luke-warme beate the whites of fiue or six egs and put them into the water and stir it well and then let the water seeth and when it riseth vp all on a curd then scumme it off Take Quinces and pare them and quarter them and cut out the chores then take as many pound of your Quinces as of your suger and put them into your liquor and let it boyle till your liquor bee as ill coloured as French Wine and when they be very tender then take a faire new canuase cloth faire washt and straine your Quinces through it with some of your liquor if they will not go thorow easily then if you will make it very pleasant take a little Muske and lay it in Rosewater and put it thereto then take and seeth it vntill it be of such substance that when it is cold it will cut with a knife and then put it into a faire boxe and if you please lay leafe-gold thereon Take all the parings of your Quinces that you make your Conserue withall and three or foure other Quinces and cut them in peeces and boyle the same parings and the other peeces in two or three gallons of water and so let them boyle till all the strength bee sodden out of the said Quinces and parings and if any skumme arise whilest it boyles take it away then let the said water run thorow a
mint calamint and horshow of each of them a like quantity and beware they differ not the waight of a dram vnder or aboue then put all the pouders abouesaid into the wine and after put them into the distilling pot and distill it with a soft fyre looke that it bee well luted about with rye paste so that no fume or breath goe forth and looke that the fire be temperate also receiue the water out of the Lymbecke into a glassevyall This water is called the water of life it may be likned to Balme for it hath all the vertues and properties which Balme hath this water is cleere and lighter then rosewater for it will fleete aboue all liquors for if oyle be put aboue this water it sinketh to the bottome This water keepeth flesh fish both raw sodden in his own kinde state it is good against aches in the bones the poxe and such like neither can any thing kept in this water rot or putrifie it doth draw out the sweetnesse fauor and vertues of all manner of spices rootes and hearbes that are wet or layd therein it giues sweetnes to all manner of water that is myxt with it it is good for all manner of cold sicknesses and namely for the palsy or trembling Ioynts stretching of the sinews it is good against the cold gout and it maketh an old man seeme young vsing to drinke it fasting and lastly it fretteth away dead flesh in wounds and killeth the canker Take rosemary Time Issop sage fenell nip roots of elicompane of ech an handfull of marierum and penyroyall of ech halfe a handfull eight slippes of red mynt halfe a pound of Licoras halfe a pound of aniâ—eeds and two gallands of the best Ale that can be brewed wash all these hearbes cleane put into the Ale licoras aniseeds and hearbes into a cleane brasse pot and set your limbecke thereon and paste it round about that no ayre come out then distill the water with a gentle fire and keepe the lymbecke coole aboue not suffering it to runne too fast and take heede when your water changeth collour to put another glasse vnder and keepe the first water for it is most precious and the latter water keepe by it selfe and put it into your next pot and that shall make it much better Take of balme of rosemary Flowers tops and all of dried red rose leaues of penny-royall of each of these a handfull of Issop halfe a handfull one roote of elycompane the whitest that can be got three quarters of a pound of Licoras two ounces of Cinamond two drams of great mace two drams of gallendgall three drams of coliander seed three drammes of carraway seeds two or three Nutmegs cut in foure quarters an ounce of aniseeds a handfull of Borage you must chuse a faire sunny day to gather the hearbes in you must not wash them but cut them in sunder and not too small then lay all your hearbes in souse all night and a day with the spices grosly beaten or bruised then distill it in order aforesaid this was made for a learned Phisitians owne drinking Take a galland of Gascoin wine ginger gallengall nutmegs grains Cloues aniseeds fenell seedes carraway seeds of ech one dram theÌ„ take sage mints red-roses time pellitory Rose-mary wild time camomile and Lauender of ech a handfull then bray the spices smallâ— and the hearbs also put al together into the wine and let it stand so twelue houres stirring it diuers times then distill it with a limbecke and keepe the first water for it is best of a gallon of wine you must not take aboue a quart of water this water comforteth the vitall spirits and helpeth inward diseases that commeth of cold as the palsey the contraction of sinewes also it killeth wormes and comforts the stomacke it cureth the cold dropsy helps the stone the stinking breath and maketh one seem yong Take a pottell of the best Sacke halfe a pint of Rose-water a quarter half of a pound of good Cinamon well bruised but not small beaten distill all these together in a glasse-still but you must carefully looke to it that it boyle not ouer hastily attend it with cold wet cloathes â—o coole the top of the still if the water should offer to boyle too hastily This water is very soueraigne for the stomacke the head and all the inward parts it helps digestion comforteth the vitall spirits 1 Take Fennell Rew Veruine Endiue Betony Germander Redrose Capillus veneris of each an ounce stampe them and steepe them in white wine a day and a night and distill water of them which water will diuide in three parts the first water you shall put in a glasse by it selfe for it is more pretious then gold the second as siluer and the third as Balme and keepe these three parts in Glasses this water you shall giue the rich for gold to meaner for siluer to poore men for Balme this water keepeth the sight in cleernes and purgeth all grosse humors 2 Take Salgemma a pound and lay it in a green docke leafe and lay it in the fier till it bee well rosted and waxe white and put it in a glasse against the aire a night and on the morrow it shal be turned to a white water like vnto Christall keepe this water well in a glasse and put a drop into the eie and it shall clense and sharpe the sight it is good for any euill at the heart for the morphew and the canker in the mouth and for diuers other euils in the body 3 Take the roots of Fenell Parseley Endiue Betony of each an ounce and first wash them well in luke-warme water and bray them well with white wine a day and a night and then distill them into water this water is more worthy then Balme it preserueth the sight much and clenseth it of all filth it restraineth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parseley Achannes Veruine Carawaies and centuary of each ten drams beat all these together and put it in warme water a day and a night and put it in a vessell to distill this water is a pretious water for all sore eies and very good for the health of man or womans bodie 5 Take limmel of gold siluer lattin copper iron steele leade take lethurgy of gold siluer take callamint columbine steep al together the first day in the vrine of a man-childe that is between a day a night the second day in white wine the third day in the iuyce of fennel the fourth day in the whites of egges the fift day in the womans milke that nourisheth a man-child the sixt day in red wine the seuenth day in the whites of egges and vpon the eight day bind all these together and distill the water of them and keepe this
as shee hath receiued it shee shall open and with a paire of sheeres the fleece lying as it were whole before her shee shall cut away all the course lockes pitch brands tarr'd lockes and other feltrings and lay them by themselues for course Couerlids or the like then the rest so cleansed shee shall breake into peeces and tose it euery locke by locke that is with her hands open and so diuide the wooll so as not any part thereof may be feltred or close together but all open and loose then so much of the wooll as shee intends to spinne white shee shall put by it selfe and the rest which she intends to put into colours she shall waigh vp and diuide into seuerall quantities according to the proportion of the webbe which shee intends to make and put euery one of them into particular bagges made of netting with talies or little peeces of wood fixed vnto them with priuy markes thereon both for the waight the colour and the knowledge of the same wooll when the first colour is altred this done she shall if she please send them vnto the Dyers to bee dyed after her own fancy yet for as much as I would not haue our English Hous-wife ignorant in any thing meete for her knowledge I will shew her heere before I proceede any further how shee shall dye her wooll her selfe into any colour meete for her vse First then to dye wooll blacke you shall take two pound of galles and bruise them then take halfe so much of the best greene coperas and boile them both together in two gallons of running water then shall you put your wool therein and boile it so done take it foorth and drie it If you will dye your wooll of a bright haire colour first boile your wooll in Allum and water then take it foorth and when it is cold take Chamber-lie and Chimnie soote and mixing them together well boile your wooll againe therein and stirre it exceeding well about then take it foorth and lay it where it may conueniently drie If you would dye your wooll into a perfect redde colour set on a panne full of water when it is hot put in a pecke of wheate branne and let it boile a little then put it into a tubbe and put twice as much cold water vnto it and let it stand vntill it bee a weeke old hauing done so then shall you put to tenne pounds of wooll a pound of Allum then heate your liquor againe and put in your Allum and so soone as it is melted put in your wooll and let it boile the space of an houre Then take it out againe and then set on more bran and water Then take a pound of Madder and put in your Madder when the liquor is hot when the Madder is broken put in the Wooll and open it and when it commeth to be very hot then stirre it with a staffe and then take it out and wash it with faire water then set on the pan againe with faire water and then take a pound of Saradine bucke and put it therein and let it boile the space of an egge seething then put in the wooll and stirre it three or foure times about and open it well To die wooll blew take good stoore of old Chamber lie and set it on the fire then take halfe a pound of blew Neale and beate it small in a Morter and then put it into the Lie and when it seethes put in your wooll To die wooll of a puke colour take Galles and beate them very small in a Morter put them into faire seething water and boile your wooll or your cloth therein and boile them the space of halfe an houre then take them vp and put in your Copperas into the same liquor then put in your wooll againe and doing thus once or twice it will be sufficient If you will die your wooll of a finder colour you shall put your red wooll into your puke liquour and then it will failelesse be of a sinder colour If you will die your wooll either green or yellow then boile your Woodward in faire water then put in your wooll or cloth and that wooll which you put in white will be yellow and that wooll which you put in blew will be green and all this with one liquor prouided that each be first boiled in Allom. When you haue thus dyed your worke into those seuerall colours meet for your purpose and haue also dried it well then you shall take it foorth and toase it ouer againe as you did before for the first toasing was to make it receiue the colour or die this second is to receiue the oile and make it fit for spinning which assoone as you haue done you shall mixe your colours together wherein you are to note that the best medley is that which is compounded of two colours only as a light colour and a darke for to haue more is but confusion and breeds no pleasure but distraction to the fight therefore for the proportion of your mixtures you shall euer take two parts of the darker colour and but a third part of the light As for example your web containes twelue pound and the colours are red and greene to you shall then toke eight pound of the greene wooll and but foure pound of the red and so of any other colours where there is difference of brightnes But if it be so that you will needs haue your cloth of three colours as of two darke and one light or two light and one darke As thus you will haue Crimson yellow and puke you shall take of the Crimson and yellow of each two pound and of the puke eight pound for this is two light colours to one darke but if you will take a puke a greene and an orenge tawny wich is too darke and one light then you shall take of the puke and greene and the orenge tawny of each a like quantity that is to say of either foure pounds when you haue equally diuided your proportions then you shall spread vpon the ground a sheete and vpon the same first lay a thinne layre or bed of your darker colour all of one euen thicknesse then vpon the same layre lay another much thinner of the brighter quantity being so neere as you can guesse it hardly half so much as the darker then couer it ouer with another layre of the sad colour or colours againe then vppon it another of the bright againe And thus lay layre vpon layre till all your wooll be spread then beginning at one end role vp round and hard together the whole bed of wooll and then causing one to kneele hard vpon the roule that it may not stirre nor open with your hands toase and pull out all the wooll in small pieces And then taking a paire of stocke Cards sharpe and large and bound fast to a forme or such like thing and on the
in the eye â—ake a good handfull of Marigold plants a handfull of Fennell as much of May-weed beate them together then straine â—hem with a pint of beere then put it into a pot and stop it â—lose that the strength may not goe out then let the offended party drinke thereof when he is in bed and lie of that side on which the pearle is and drinke of it likewise in the morning next his heart when he is risen For paine in the eyes take Milke when it comes new from â—he Cowe and hauing fill'd it into a cleane vessell couer it with a pewter dish and the next morning take off the dish and you shall see a dew vpon the same and with that dew wash the pained eyes and it will ease them For dimme eyes take Wormewood beaten with the gall of â— Bull and then straine it and annoynt the eyes therewith â—nd it will cleare them exceedingly For sore eyes or blood-shotten eyes take the white of an â—gge beaten to oyle as much Rose-water and as much of the â—â—ice of House-leeke mixe them well together then dippe â—at pleageants of flaxe therein lay them vpoÌ„ the sore eyes â—nd as they drye so renew them againe and wet them and â—hus doe till the eyes be well For watery eyes take the iuice of Affodill Mirrhe and Saffron of each a little mixe it with twice so much white wine then boyle it ouer the fire then straine it and wash the eyes therewith and it is a present helpe For a Canker or any sore mouth take Cheruile and beate it â—o a salue with old ale and Allum water annoint the sore â—herewith and it will cure it For any swelling in the mouth Take the iuice of Wormewood Cammomill and Shirwitt and mixe them with hony â—nd bath the swelling therewith and it will cure it For the Quinsie or Quinarie giue the party to drinke the hearbe Mouseare steept in ale or beere looke where you see a Swine rubbe himselfe and there vpon the same place rubbe a slate stone and then with it slate all the swelling and it will cure it If you would not be drunke take the pouder of Betany Coleworts mixt together and eate it euery morning fasting as much as will lie vpon a sixpence and it will preserue a man from drunkennes To quicken a mans wits spirit and memory let him take Langdebeefe which is gathered in Iune or Iuly and beating it in a cleane morter Let him drinke the iuyce thereof with warme water and he shall finde the benefit If a man be troubled with the Kings euill let him take the red docke seeth it in wine till it be very tender then straine it and so drinke a good draught thereof and he shall finde great ease from the same especially if he doe continue the vse thereof Take Frankinsence Doues dung and Wheate flower of each an ounce and mixe them well with the white of an egge then plasterwise apply it where the paine is The oyle of Lyllyes if the head bee annoynted therewith is good for any payne therein Take Rewe and steepe it in Vynegar a day and a night the Rewe being first well bruised then with the same annoynt the head twice or thrice a day Take the white of an egge and beate it to oyle then put to it Rosewater and the pouder of Alablaster then take flaxe and dippe it therein and lay it to the temples and renewe it two or three times a day Take Agrymonie and bruise it and plasterwise apply it to the wound and let the party drinke the iuyce of Bettanie and it will expell the bones and heale the wound Take the leaues of Agrymonie boyle theÌ„ in hony till it be â—hicke like a plaister and then apply it to the wound of the â—ead warme Take a table napkin or any lynnen cloath and wet it in â—old water and when you goe to bed apply it to the swelâ—â—ng and lie vpright thus doe three or foure times in a night â—nd the swelling wasts Take two or three docke roots and as many daysie roots â—nd boyle them in water till they be soft then take them out of the water and boyle them well ouer againe in oyle Olyue â—â—en strayne them through a cleane cloath and anoynt the â—ayned tooth therewith and keepe your mouth close and â—t will not onely take away the payne but also ease any meâ—rem or griefe in in the head Take a sawcer of strong vinegar and two spoonefulls of â—he pouder of Roch allem a spoonefull of white salt and a â—poonefull of hony seeth all these till it be as thinne as water â—hen put it into a close viall and keepe it and when occasion â—erues wash your teeth therewith with a rough cloath and â—ub them soundly but not to bleed Take summe of the elder tree or the aples of oake trees â—nd with either of these rub the teeth gummes and it will â—oosen them so as you may take them out Take Sage and salt of each alike and stampe them well â—ogether then take it till it be hard and make a fine pouder â—â—ereof then therewith rub the teeth euening and morning â—nd it will take away all yellownes First let them blood then take Harts horne or Iuorie and â—ed Pympernell and bruise them well together then put it inâ—o a linnen cloath and lay it to the teeth it wil fasten them Take the iuyce of Louage and drop it inâ—o the eare and it cure any venome and kill any worme earewigge or other vermine Take two ounces of comine and beate it a morter to fine pouder then boyle it in wine from a pottell to a quart then drinke thereof morning and euening as hot as you caâ— suffer it or otherwise take an ounce of wild time and being cleane washed cut it small and then pouder it then put to it halfe an ounce of peper in fine pouder and as much comyne myxe them all well together and boyle them in a pottell of white wine till halfe be consumed and after meate but not before vse to drinke thereof hot also once in the afternoone and at your going to bed and it will purge the breath Take red nettles and burne them to pouder then add as much of the pouder of pepper and myxe them well together and snuffe thereof vp into the nose and thus do diuers times a day Take old ale and hauing boyld it on the fire and clensd it ad thereto a pretie quantitie of lyfe hony and as much allom then with a serryndge of such like wash the sores therewith very warme Take a gallond of running water and boyle it to a pottell then put to it a handfull of red sage a handfull of Cellodyne a handfull of honysuckles a handfull of woodbine leaues and flowers then take a
peniworth of graynes made into fine pouder and boyle all very well together then put to a quart of the best life hony of a yeare old and a pound of roch allom let all boyle together till it come to a pottell then straine it and put it into a close vessell and therewith dresse and anoynt the sores as occasion serues it will heale any canker or vlcer and cleanse any wound It is best to be made at Midsomer Take the flowers and roots of primrose cleane washt in running water then boyle them in faire running water the space of an houre then put thereto a pretty quantitie of white copperas and then straine all through a linnin cloath so let it stand a while there will an Oyle appeare vpon the water wirh that oyle anoynt the lids the browes of your eyes and the temples of your head and with the water wash â—our eyes and it is most soueraigne Take Fifteene seedes of Gyneper as many Gromell seeds â—â—ue braâ—ches of Fenell beate them all together then boyle â—â—em in a pint of old ale til three parts be wasted then straine â—t into a glasse and drop thereof three drops into each eye â—t night and wash your eyes euery morning for the space of â—ifteene dayes with your owne water and it will cleare any â—ecayed sight whatsoeuer Take red Snayles and seeth them in faire water and then gather the oyle that aryseth thereof therwith anoynt your eyes morning and euening Take a gallond or two of the dregges of strong ale put thereto a handfull or two of Comyne and as much salt and â—â—en distill in a Lymbeck and the water is most pretious to â—ash eyes with Take Cellondine Rue Chervyle Plantine and anyse of each â—ike and as much fenell as of all the rest stampe them al well together then let it stand two dayes two nights theÌ„ straine â—â—and annoynt your eyes morning and euening therewith Take an egge and rost it extreame hard then take the whit â—â—eing very hot lapp in it as much white copperas as a pease then violently straine it through a fine cloath then put a good drop thereof into the eye and it is most soueraigne Take two drams of prâ—pard Tulia of Sandragon one dram of Sugar a dram bray them all very well together till they be â—xceeding small then take of the pouder and blow a littell â—hereof into the eye and it is soueraigne Take of Red rose leaues of Smalladge of Mayden hayre â—â—saace endyue succory red fenell hill-wort and cellendyne of each halfe a quarter of a pound wash them cleane lay theÌ„â—n steepe in white wine a whole day then still them in an ordinary still the first water will be like gold the second like siluer the third like balme any of these is most pretious for sore eyes and hath recouered sight lost fer the space ef Ten yeares hauing been vsed but foure dayes Take the leaues of wyllowe boyle them well in oyle therewith annoynt the place where you would haue any hayre to grow whether vpon head or beard Take Treakle water and hony boyle them together and wet a cloth therein and lay it where you would haue hayre to grow and it will come speedily Take nine or ten egges and rost them very hard then put away the yolkes and bray the whites very small with three or foure ounces of white Copporas till it bee come to perfect oyntment then with it anoynt the face morning and euening for the space of a weeke and more Take the rynde of Issop and boyle it or burne it and let the fume or smoke go into the mouth and it will stay any rhume falling from the head Take a pint of running water and three spoonefulls of hony and boyle them together and slyme off the filth then put thereto an ounce of small Raysons and straine it well through a cloath and so drinke it morning and euneing Take Aquauiae and salt and mixe it with strong old ale and then heate it on the fire and therewith wash the soales of the feete when you goe to bed Take of cleane Wheate and of cleane Barly of each a like quantitie and put them into a gallond and a halfe of faire water and boyle them till they burst then straine it into a cleane vessell and ad thereto a quarterne of fine Lycoras pouder and two penyworth of gumme arabicke then boyle it ouer againe and straine it and keepe it in a sweete vessell and drinke thereof morning and euening Take the best wort and let it stand till it bee yellow then boye it after let it coole then put to it a quantitie of barme saffron and so drinke of it morning and eâ—ening while it lasteth otherwise take hore-hound violet leaues and Isop of each a handfull seeth them in water and put thereto a littell Saffron Lychoras and Sugar-candy after they haue boyled a good while then straine it into an earthen vessel let the sick drink â—hereof Sixe spoonefull at a time morning and euening or â—astly take the lungs of a Foxe and lay it in rosewater or boyle it in rose-rosewater then take it out and dry it in some hot place without the sunne then beate it to pouder with Sugar-candy â—nd eate of this pouder morning and euening To ease paine in the stomacke take Endiue Mints of each â— like quantitie and steepe them in white Wine a dayes space then strayning it and adding thereto a little Cinamo and Pepâ—er giue it the sicke person to drinke and if you add thereto â— litle of the pouder of Horse-mint and Calamint it will comâ—ort the stomacke exceedingly and occasion swift and good â—igestion For spitting of blood whether it proceede of inward â—ruises ouerstrayning or suck like you shall take some pitch â—nd a little Sperma Caeti and mixe it with old ale and drinke â—t and it will stay the flux of blood but if by meanes of the â—ruise any outward griefe remaine then you shall take the herbe Brâ—ckell hempe and frying it with sheepes tallow lay it hot to the grieued place and it will take away the anguish To stay the fluxe of vomiting take Worme-wood and sowre bread toasted of each like quantitie beate them well in a morter then adde to them as much of the iuice of mints and the iuice of Planâ—ane as well bring it to a thicke salue then fry them all together in a frying pan when it is hot lay it plaister wise to the mouth of the stomacke then let the party drinke a little white wine and cheruile water mixt together and then steepe sower toasted bread in very strong Vinegar wrapt it in a fine cloath and let the sicke party smell thereto and it will stay the excesse of vomiting and both comfort strengthen the stomacke If you would compell
one to vomit take halfe a spoonefull of Stonecrop and mixe it with three spoonefull of white wine and giue it to the party to drinke and it will make him vomite presently but doe this seldome and to strong bodies for otherwise it is dangerous For the Iliaca passio take of Polipody an ounce stampe it then boyle it with prunes and violets in fennell water or Anniseeds water take thereof a good quantatitie then straine it and let the party euery morning and euening drinke a good draught thereof If the stomacke bee troubled with wind or other paine take Comyne and beate it to pouder and mixe with it red wine and drinke it at night when you goe to bed dyuers nights together Take Brokelyme roots and leaues and was them cleane drye them in the sunne so dry till you may make pouder thereof then take of the pouder a good quantatitie and the like of Treakle and put them in a cup with a pretty quantatie of strong old ale stirre them well together drink therof first and last morning and euening for the space of three or foure dayes and if need doe require vse the same in thy brothes you do eate for it is very soueraine Take Harts-horne or Iuorye beaten to fine pouder and as much Cynamon in pouder mixe them with vinegar drink thereof to the quantitie of seauen or eight spoonefulls Take the water of Mouseare and drinke thereof the quantitie of an ounce and a halfe or two ounces twice or thrice a day or otherwise â—ake a little Nutmegge a little Cynamond a little Cloues a little Mace a very little Ginger the flowers of Lauendar beate all to a fine pouder and when the passion of the mother cometh take a chaffingdish of good quicke coales and bend the patyent forward and cast of the pouder into the chaffingdish so as she may receiue the smoake both in at her nose and mouth and it it is a present cure Against obstructions in the liuer take Anyseeds Amees Burnet Camomile and the greater Centuarie and boyle them in white wine with a little hony and drinke it euere morning it will cure the obstructions and cleanse the liuer from all imperfection Against the heate and inflamation of the liuer take Endiue dried to pouder and the meale of Lupin-seeds and mixe it with hony and the iuice of Wormewood make a cake thereof and eate it and it will asswage the great heate inflamation of the liuer and take away the pimples and rednesse of the â—â—ce which proceedeth from the same To preuent a plurisie a good while before it come there â—s no better way then to vse much the exercise of ringing or â—o stretch your armes vpward so as they may beare the waight of your body so to swing your body vp downe â— good space but hauing caught a plurisie and feeling the gripes stitches and pangs thereof you shall presently cause â—he party to be let bloud then take the herb Althea or Holâ—yhocke and boyle it with vinegar and linseed till it be thicke plaisterwise and then spread it vpon a peece of Allom leather and lay it to the side that is grieued and it will helpe it To helpe a stitch in the side or else where take Doues dung red rose leaues and put them into a bagge quilt it then throughly heate it vpon a chaffingdish of coales with vinegar in a platter Then lay it to the pained place as hot as may bee suffered when it cooleth heate it againe For any extraordinary heate or inflamation in the liuer take Barbaries boyle them in clarified whay and drinke them and they will cure it If you will make a cordiall for a Consumption or any other weakenesse take a quart of running water a peece of Mutton and a peece of Veale and put them with the water into a pot then take of Sorrell Violet leaues Spynage Endiuâ— Succory Sage Isop of each a good quantitie then take Prunes Raysons and put them all to the broth and seeth them from a quart to a pinte then straine the yolke of an egge and a little Saffron thereinto putting in Sugar whole Mace and a little white wine so seeth them a while together and let the party drinke it as warme as may be To stanch blood take the hearbe Shepheards-purse if it may be gotten distilled at the Apoticaries and drinke an ounce thereof at a time Morning and Euening and it will stay any fluxe of blood naturall or vnnaturall but if you cannot get the distilled water then boyle a handfull of the hearbe with Cinamon and a little Sugar in Claret wine and boyle it from a quart to a pint drinke it as oft as you please also if you but rubbe the hearbe betweene your hands you shall see it will soone make the blood returne For the yellow Iaundisse take two peniwoth of the best English Saffron drie it and grind it to an exceeding fine pouder then mixe it with the pap of a rosted apple and giue it the diseased party to swallow downe in the manner of a pill and doe thus diuers mornings together and without doubt it is the most present cure that can be for the same as hath beene often times proued For the yellow Iaundisse take pimpernell and chickweede stampe them and straine them into posset ale and let the party drinke thereof morning and euening For the yellow Iaundisse which is desperat and almost past cure Take sheepes dung new made put it into a cup of Beare or Ale and close the cuppe fast and let it stand so all night and in the morning take a draught of the clearest of the drinke and giue it to the sicke party For the blacke Iaundisse take the hearbe called Pemyryâ—all either boyle it in white wine or drinke the iuice thereof simply by it selfe to the quantitie of three or foure spoonefull at a time and it will cure the blacke Iaundisse Take of Isop Parseley Harts tongue of each a like quantitie and seeth them in worte till they be soft then let it stand till it be cold and then drinke thereof first and last morning and euening Take Fenell roots and Parseley roots of each a like wash â—hem cleane and peele off the ouer barke and cast away the pyth within then mynce them small then put them to three pynts of water and set them ouer the fire then take figges â—nd shred them small Lycoras and breake it small and put â—heÌ„m to the hearbs and let all boyle vere well then take sorâ—ell stampe it and put it to the rest and let it boyle till some â—art be wasted then take a good quantitie of hony and put to 〈◊〉 and boyle a while then take it from the fire and clarifie it â—hrough a strayner into a glasse vessell
and stop it very close â—hen giue the sicke to drinke thereof morning and euening Take the stalke of of Saint Mary Garbycke and burne it or â—â—y it vpon a hot tyle stone vntill it bee very drye and then â—eate it into pouder and rub the sore therewith till a bee â—hole Take wooll in the walkmyll that commeth from the cloth and flyeth about like downe and beate it into pouder then â—ake thereof the white of an egge and wheate flower and â—tampe them together then lay it on a linen cloath or lynt â—pply it to the bleeding place and it will stanch it If a man bleed and haue no present helpe if the wound be â—n the foote bind him about the ankle if in the legges bind â—im about the knee if it be on the hand bind him about the wrist if it be on the arme bind him about the brawne of the arme with a good lyst two or three and the blood will presently stanch Take good store of Cynamon grated and put it into posset ale very hot and drinke it and it is a present cure Take a gallond of running water and put to it as much salt as will make the water salt as the sea water then boyle it a good while and bath the legges therein as hot as may bee suffered For the dropsie take Agnus castus Fenell Affodill darkâ— wall woort Lupins and worme wood of each a handfull and boyle them in a gallon of white wine till a fourth part bee cosumed then straine it and drinke it morning and euening halfe a pinte thereof and it will cure the dropsie but you must be carefull that you take not Daffodill for Affodill For paine in the spleene take Agnus Castus Agrymony Anyseeds Centuary the great and Worme-wood of each a handfull and boyle them in a gallon of white wine then straine it and let the patient drinke diuers mornings together halfe a pint thereof and at his vsuall meales let him neither drinke Ale Beere nor wine but such as hath had the hearbe Tamoriske steeped in the same or for want of the hearbe let him drinke out of a cup made of Tamoriske wood he shall surely finde remedie For any paine in the side take Mugwort and red Sage and drie them betweene two tile stones then put it in a bagge and lay it to your side as hot as can be indured To helpe him that is exceeding fat pursie and short breathed take hony clarified bread vnleauened and make toasts of it and dippe the toasts into the clarified hony and eate this diuers times with your meate Take a lumpe of yron or steele and heate it red hot and quench it in Wine then giue the Wine to the sicke party to drinke Take Fenell seeds and the roots boyle them in water and after it is cleansed put to it hony giue it the party to drinke then seeth the hearbe in oyle and wine together and plaister wise apply it to the side Make a plaister of worme-wood boyled in oyle or make an oyntment of the Iuice of Worme-word of Vinegar armonyake waxe and oyle myxt and melted together and annoynt the side therewith either in the sun or before the fire Take the pouder of Galingall and mixe it with the iuice of Borage and let the offended party drinke therein sweete wine Take Rosemary and Sage of each an handfull and seeth them in white wine or strong ale and then let the patient drinke it luke warme Take the iuice of Fenell myxt with hony and seeth them both together till it be hard and then eate it Euening and Morning and it will consume away the fatnesse For the wind Collicke which is a disease both generall and â—ruell there be a world of remidies yet none more approâ—ed then this which I will repeate you shall take Nutmegs sound and large and diuide them equally into foure quarters the first morning as soone as you rise eate a quarâ—er thereof the second morning eate two quarters and the third eate three quarters and the fourth morning eate a whole Nutmegge and so hauing made your stomacke and â—ast familiar therewith eate euery morning whilst the Colâ—icke offendeth you a whole Nutmegge drie without any composition and fast euer an howre at least after it and you shall find a most vnspeakeable profit which will arise from the same For the wind Collicke take a handfull of cleane wheate meale as it commeth from the mill and two egges and a little wine-vinegar and a little Aquauitae and mingle them all together colde and make a cake of it and bake it on a gridyron with a soft fire and turne it often and tend it with basting of aquauitae with a feather then lay it somewhat higher then the paine is rather then lower For the Lask or extreame scowring of the belly take the seeds of the wood-rose or bryar-rose beate it to pouder and mixe a dramme thereof with an ounce of the conserue of sloes and eate it and it will in short space bind and make the belly hard For the bloody-flux take a quart of Red wine and boyle therein a handfull of Shepheards-purse till the hearb bee very soft then straine it and ad thereto a quarter of an ounce of Cynamon and as much of dryed Tanners barke taken from the ouze and both beaten to fine pouder then giue the party halfe a pinte thereof to drinke morning and euening it being made very warme and tt will cure him To stay a sore laske take Plantane water and cinamon finely beaten and the flowers of Pomgranats and boyle them well together then take Sugar and the yolke of an egge make a caudle of it and giue it the grieued party For the flixe take a Stags pizzell dried and grated and giue it in any drinke either in beere ale or wine and it is most soueraigne for any flixe whatsoeuer To rule the worst bloody Flix that may be take a quart of red-wine and a spoonefull of Commin-seede boyle them together vntill halfe bee consumed then take knot-grasse and Sepheards purse and plantane and stampe them seuerall and then straine them take of the iuice of each of them a good spooneful and put theÌ„ to the wine and so seeth theÌ„ againe a little Then drinke it luke-warme halfe ouer-night and halfe the next morning and if it fall out to be in winter so that you cannot get the hearbes then take the water of theÌ„ distilled of each three spoonefuls and vse it as before For extreame costiuenesse or binding in the body so as a man cannot auoid his excrements take Anniseeds Fenâ—â— crâ—ete Linseed and the powder of Pyonie of each halfe an ounce and boyle them in a quart of white wine and drinke â— good draught thereof and it will make a man goe to the stoole orderly and at great ease For wormes in
as she can the more the better as earely as she can Otherwise for this sicknesse take Isop Fennell and Peny-royall of these three one good handfull take two ounces of Currants seeth these in a pint of faire water to the halfe then straine the hearbs from the liquor put therto two ounces of fine sugar and two spoonefuls of white wine vinegar and let the party drinke euery morning foure spoonefuls thereof and walke vpon it To increase a womans milke you shall boyle in strong posset ale good store of Colworts cause her to drinke euery meale of the same also if shee vse to eate boyled Colworts with her meate it will wonderfully increase her milke also To drie vp womans milke take red sage hauing stampt it and strayned the iuice from the same adde thereunto as much wine vinegar and stirre them well together then warming it on a flat dish ouer a few coales steepe therein a sheete of browne paper then making a hole in the midst therof for the nipple of the brest to goe through couer all the brest ouer with the paper and remoue it as occasion shall serue but be very carefull it be laid very hot to Some are of opinion that for a woman to milke her brests vpon the earth will cause the milke to dry but I referre it to triall To helpe womens sore breasts when they are swelled or else inflamed Take violet leaues and cut them small and seeth them in milke or running water with wheate bran or wheate bread crummes then lay it to the sore as hot as the party can indure it If a woman haue a strong and hard labour Take foure spoonefull of another womans milke giue it the woman to drinke in her labour and shee shall be deliuered presently If a woman by mischance haue her child dead within her shee shall take Vitander Felwort and Penyroyall and stampe them and take of each a spoonefull of the iuice and mixe it with old wine and giue it her to drinke and shee shall soone be deliuered without danger To make a woman apt to conceiue let her either drinke Mugwort steeped in her wine or else the pouder thereof mixed with her wine as shall best please her tast Take the pouder of Corrall finely ground and eate it in a reare egge and it will stay the flux Against the flowers with-holden in women make a pessary of the iuyce of Mugwort or the water that it is sodden in and apply it but if it be for the fluxe of the flowers take the iuice of plantane and drinke it in red wine Take a Fomentation made of the water wherein the leaues and flowers of Tutson is sodden drinke the superfluities of the matryx it clenseth the entrance but this hearb would be gathered in haruest if a woman haue paine in the matrix set on the fire water that Amomum hath been sodden in and the dewition make a pessarye and it will giue ease Take two or three egges and they must bee neither rost nor raw but betweene both and then take butter that salt neuer came in and put it into the egges and supp them off eate a peece of browne bread to them drinke a draught of small ale Take the root of Aristoloâ—hia rotunda and boyle it in wine and oyle and make a fomentation thereof and it helpe Take the budds and tender crops of Bryonye and boyle them in broth or pottage and let the woman eate thereof it is soueraine Take Mugwort motherwort and mynts the quantitie of a handfull in all seeth them together in a pint of Malmsey and giue her to drinke thereof two or three spoonefull at a time and it will appease her swounding Take henbane stamped and mixt with vinegar and apply it plaister wise ouer all the forehead and it will cause sleepe Take Sage Smallage Mallowes and plantane of each an handfull beate them all well in a morter then put to them oatemeale and milke and spread it on a fine linnen cloth an inch thicke and lay it to the brest or brests or otherwise take white bread leauen and straine it with creame put thereto two or three yolkes of egges salt oyle or oyle of Roses and put it vpon a soft fire till it bee luke warme and so apply it to the brest For morphew whether it be white or blacke take of the Lethargie of gold a dram of vnwrought brimston two drams beate them into fine powder then take of the oyle of Roses and swines grease of each a like quantitie and grind them all together with halfe a dramme of camphyre and a little vinegar and annoynt the same therewith morning and euening To breede hayre take Southerne-wood and burne it to ashes and mixe it well with common oyle then annoynt the balde place therwith morning aud euening it will breede hayre exceedingly For the gout take Aristolochia rotunda Althea Bettâ—nie and the roots of wild Neepe and the roots of the wild Docke cut in peeces after the vpper rind is taken away of each a like quantitie boyle then all in running water till they be soft and thicke then stampe them in a morter as small as may be and put thereto a little quantitie of chymney soot and a pint or better of new milke of a Cow which is all of one entire colour as much of the vrine of a man that is fasting and hauing stirred them all well together boyle them once againe on the fire then as hot as the party can suffer it apply it to the grieued place and it will giue him ease For the Syatica take of mustard seede a good handfull and as much in waight of hony and as much in waight of figges and crummes of white bread halfe so much then with strong vinegar beate in a morter till it come to a salue then apply it to the grieued place and it will giue the grieued party ease so will also a plaister of Oxicrotium if it be continually warme vpon the same To helpe all manner of swellings or aches in what part of the body soeuer it be or the stinging of any venomous beasâ— as Adder Snake or such like take horehound smallage porrets small mallowes and wild tansey of each a like quantitie and bruise them or cut them small Then seeth them altogether in a pan with milke oatemeale and as much Sheepes suet or Deares suet as an hens egge and let it boyle till it bee a thicke plaister then lay it vpon a blew woolen cloath and lay it to the griefe as hot as one can suffer it For any swelling in the legges or feete take a good handfull of water cresses and shread them small and put them in an earthen pot and put thereto thicke wine lees and wheate branne and sheepes suet of each of them a like quantitie and let them
boyle together vntill they bee thicke then take a linnen cloath bind it all about the sore and swelling as hot as the party grieued can indure it let it remaine on a whole night and a day without any remouing and when you take it away lay to it a fresh plaister hot as before it will take away bothe the paine the swelling Other Surgions for this griefe take hony and beere and heate them together therewith bath the swelling both morning and euening To wash any sore or vlcer take running water Bole Armoniake and camphire and boyle them together and dip in a cloth and lay it to the sore as hot as it may be indured also plantane water is good to kill the heate of any sore or if you take woodbineâ— leaues and bruise them small it will heale a sore or if you wash a sore with veriuice that hath beene burnt or scalded it is a present remedy Others for this griefe take the greene of goose dunge boyle it in fresh butter then straine it and vse it Also sallet oyle and snow water beaten together will cure any scald or burning To cure any old sore how grieuous soeuer it bee take of new milke three quarts a good handful of plantane and let it boyle till a pint be consumed Then ad three ounces of allom made in powder and one ounce and a halfe of white Sugar candy powdered Also then let it boyle a little till it haue a hard curd then straine it with this warme the vlcer and all the member about it then drie it and lay vpon the vlcer vnguentum Basilicon spread on lint and your diminium plaister diminio ouer it for this strengtheneth and killeth the itch but if you find this is not sharpe enough then take of milke a quart allom in pouder two ounces vinegar a spooneful wheÌ„ the milke doth seeth put in the allom vinegar then take off the curd and vse the rest as was before said and it will cure it For scabs or itch take vnguentum populion and therewith annoynt the party and it will helpe but if it be more strong ranke take an ounce of Nerue oile and three penyworth of quicksiluer and beate and worke them together till you see that assuredly the quicksiluer is kild then let the party annoynt therewith the palmes of his hands the boughs at his elbowes his arme pits hammes and it will cure all his body To cure the Leprosie take the iuice of colworts and mixe it with Allom and strong Ale and annoynt the leaper therewith morning and euening and it will cleanse him wonderfully especially if he bee purged first and haue some part of his corrupt blood taken away To take away either pimples from the face or any other part of the body take Virgin waxe and Spermacaeti of each a like quantitie and boyle them together and dip in a fine linnen cloth and as it cooles dippe it well of both sides then lay it vpon another faire cloth vpon a Table then fold vp a cloth in your hands and all to slight it with the cloth then take as much as wil couer the grieued place If any man haue his priuy parts burnt take the ashes of a fine linnen cloth in good quantity and put it into the former oyle of egges and annoynt the sore member therewith and it will cure it For any burning take sixe new laid egges and roast them very hard and take out the yolkes thereof and put them into an earthen pot and set it ouer the fire on hot imbers and then whilst the egges looke blacke stirre them with a slice till they come to an oyle which oyle take and clarifie put into a glasse by it selfe and therewith annoynt any burning and it will cure it For any scalding with hot water oyle or otherwise take thicke creame set it on the fire and put into it the greene which growes on a stone wall take also yarrow the greene of elder barke and fire grasse and chop them small then put them into the creame and stirre it well till it come to an oyle salue then straine it and annoynt the sore with it To drie vp any sore take Smallage Groundâ—ill wilde Mallowes and violet leaues chop them small and boyle them in milke with bruised Oatemeale and sheepes suet and so apply it to the sore To eate away dead flesh take Stubble wort and folde it vp in a red docke leafe or red wort leafe and so roast it in the hot imbers and lay it hot to any sore and it will fret away all the dead flesh or otherwise if you strew vpon the sore a litle precipitate it will eate away the dead flesh To make a water to heale all manner of wounds you shall take Iuph-wort flowers leaues and roots in March or Aprill when the flowers are at the best distill it then with that water bath the wound and lay a linnen cloth well there with in the wound and it will heale it To heale any wound or cut in any flesh or part of the body First if it bee fit to bee stitchâ—st itch it vp and then take Vnguentum aurum and lay it vpon a pleagant of lint as bigge as the wound and then ouer it lay a diminio plaister made of Sallet oyle and white leade and so dresse it at least once in fowre and twenty houres but if it be a hollow wound as some thrust in the body or other members then you shall take Balsamum cephalicum and warming it on a Chafing dish and coales dip the tent therein and so put it into the wound then lay your plaister diminio ouer it do thus at least once a day till it be whole If a mans sinewes be cut or shrunke hee shall goe to the root of the wild neepe which is like woodbine and make a hole in the midst of the root then couer it well againe that no ayre goe out nor in nor raine nor other moysture Thus let it abide a day and a night then goe and open it and you shall find therein a certaine liquor then take out the liquor and put it into a cleane glasse and doe thus euery day whilst you find any moysture in the hole And this must onely bee done in the moneths of Aprill and May Then annoynt the sore therewith against the fire then wet a linnen cloth in the same liquor and lap it about the sore and the vertue will soone be perceiued To breake any Impostume and to ripe it onely take the greene Melilot plaister and lay it thereunto and it is sufficient Take Plantane water or Sallet oyle and running water beaten together and therewith annoynt the sore with a feather till the fire be taken out then take the white of eggs and beate them to oyle which done take a hare skynne and clyppe the
hayre into the oyle make it as thicke as you may spread it vpon a fine linnen cloth and so lay it vpon the soret and remoue it no vntill it be whole and if any rise vp of it selfe clippe it away with your sheares and if it be not perfectly whole then take a little of the oyntment and lay it to the same place againe ortherwise take halfe a bushell of glouers shreads of all sorts so much of running water as shall be thought conuenient to seeth them and put thereto a quarter of a pound of Barrowes grease and then take halfe a bushell of the downe of catts tayles and boyle them all together continually stirring them till they bee sodden that they may be strayned into an earthen pot or glasse and with it annoynt the sore Or else take of Caprefollij Mouseare ground Iuye and hens dung of the reddest or of the yellowest and fry them with may butter al together vntill it be browne then strayne it through a cleane cloth and annoynt the sore therewith Take the middle rind of the Elme tree and lay it two or three houres in faire running water till it waxe ropye like glew and then annoynt the sore therewith Or otherwise take sheeps tallow and sheeps dung and mixe them together till they come to a salue and then apply it to the sore Take Plantane leaues Dasie leaues the greene barke of elders and greene Germaunders dyrte stampe them all together with fresh butter or with oyle then strayne it through a linnen cloth and with a feather annoynt the sore till it be whole Take of Oyle olyue a pint Terpentyne a pound vnwrought waxe halfe a pound Rosen a quarter of a pound sheepes suet two pound then take of orpens Smallage Ragwort Plantane and sicke-wort of each a good handfull chop all the hearbs very small and boyle them in a pan altogether vpon a soakeing fire and stirry them exceeding much till they bee well incorporate together then take it from the fire and strayne al through a strong canuasse cloth into cleane potts or glasses and vse it as occasion shall serue eyther to annoynt tent or plaister Otherwise take popler budds and elder budds stampe and straine them then put thereto a little venyce turpentime waxe and rosin and so boyle them together and therwith dresse the sore or else take two handfull of plantane leaues bray them small and sâ—rayne out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres Take an oune of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a port being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore Take a gallon of Smithes sleacke water two handfuls of sage a pint of hony a quart of ale two ounces of Allom and a littell white copporas seeth them all together till halfe be consumed then strayne it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell sinquefoyle of each a good handfull boyle them in a gallond of running water till they bee tender then strayne the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lynt then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close Take a pint of â—allet oyle and put into it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it well till it bee stiffe which you shall trie in this order let it drop from your sticke or slice vpon the bottome of a saucer and so stand vntill it be cold and then if it be well boyled it will be stiffe very blacke then take it off and let it stand a little and after straine iâ— through a cloth into a bason but first annoynt the bason with sallet oyle and also your fingars and so make it vp into roules plaisterwise and spread it and apply it as occasion shall serue Take Mallowes and Bâ—ets and seeth them in water then drie away the water from them and beate the hearbs well with old Boares grease and so apply it to the appostume hott Take a handfull of Rue and stampe it with rustie Bacon till it come to a perfect salue and therewith dresse the sore till it be whole If the party be outwardly venomed take Sage and bruise it well apply it to the sore renewing it at least twice a day but if it be inwardly then let the party drink the iuice of Sage either in wine or ale morning and euening Take Sellodyne early in the morning and bruise it well then apply it to the sore and renewing it twice or thrice a day Take of Campheare one dramme of quicksiluer four penyworth killed well with vinegar then mixe it with two penyworth of oylede bay and therewith annoynt the body Or otherwise take red Onyons and seeth them in running water a good while then bruise the Onyons small and with the water they were sodden in strayne them in then wash the infected place with the same Take a greate quantitie of the hearbe Bennet and as much of red nettâ—es pound them well strayne them and with the iuyce wash the patyent naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole Take a penyworth of white copperas and as much greene copporas a quarter of an ounce of white Mercury a halpenyworth of Allom burne it and set al ouer the fire with a pint of fayre water and a quarter of a pint of wine vinegar boyle all these together till they come to halfe a pint and then annoynt the sore therewith Take Barrowes grease a prettie quantitie and take an apple and pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a
pretty quantitie of rose water and stirr all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith Take quicksiluer and kill it with fasting spittle then take Verdigrease Arabiâ—ke Turpentime Oyle olyue and Populion mixe them together to one entyre oyntment and annoynt the Sores therewith and keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copporas Verdigrease White lead Mercury sublymde of each a prettie quantitie but of Allom most then beate to powder the symples that are hard and melt your oyles and cast in your powders and stirre all well together then straine them through a cloth and apply it warme to the sores or else take of Capons greafe that hath toucht no water the iuyce of Rue and the fine powder of Pepper and mixe them together to an oyntment and apply it round about the sores but let it not come into the sores and it will drie them vp Take of Treakle halfe a pennyworth of long Pepper as much and of graynes as much a littell ginger and a little quantitie of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweat and then when the sores arise vse some of the oyntment before rehearsed Take the iuice of red Fennell and the iuyce of Sen greene and stone hony and mixe them very well together till it bee thicke and with it annoynt the party but before you doe annoyt him you shall make this water Take Sage and seeth it in very faire water from a gallond to a pottell put therein a quantitie of hony and some allom and let them boyle a little together when you haue strayned the hearbs from the water then put in your hony and your allom and therewith wash the poxe first and let it drie in well and then lay on the aforesaid oyntment Take the oyle of the white of an egge wheate flower a littell hony and venice Turpentine take and stirre all these together and so vse it about the wound but not within and if the wound do bleed then adde to this salue a little quantity of Bolarmonyake Take Apponaxe and Galbanum of each an ounce Ammonianum and Bedlynd of each two ounces of Lethargie of gold one pound and a halfe new waxe halfe a pound Lapis Calamniaris one ounce Turpentine foure ounces Myrhe two ounces Oyle de bay one ounce Thusse one ounce Arystolochia roots two ounces oyle of Roses two ounces sallet oyle two pound all the hard symples must bee beaten to fine powder and searssed take also three pynts of right wine vinegar put your foure gummes into the vinegar a whole day before till the gummes be dissolued then set it ouer the fire and let it boyle very softly till your vinegar be as good as boyled away then take an earthen pot with a wide mouth and put your oyle in and your waxe but your waxe must be escraped before you put it in then by a littell at once put in your Lethargie and stirre it exceedingly then put in all your gummes and all the rest but let your Turpentine be last and so let it boyle till you see it grow to be thicke then poure it into a bason of water and worke it with oyle of Roses for sticking to your hands and make it vp in roules plaisterwise and here is to be noted that your oyle of Roses must not be boyled with the rest but after it is taken from the fire a littell before the Turpentine Take three good handfull of Sage and as much of Honysuckell leaues and the flowers cleane picked then take one pound of roch Allom a quarter of a pound of right english hony clarified cleane halfe a penyworth of graynes and two gallonds of running water then put all the said things into the water and let them seeth till halfe be consumed then take it from the fire till it be almost cold strayne it through a cleane cloth put it vp in a glasse and then either on tent or pleagant vse as you haue occasion Take a quart of rye flower and temper it with running water and make dough thereof then according to the bignesse of the wound lay it in with the deffensytiue plaister before rehearsed ouer it and euery dressing make it lesse and lesse till the wound be closed Take a quart of neates foot oyle a quart of oxe galles a quart of Aquauitae and a quart of rose water a handfull of rosemary strypt and boyle all these together till halfe be consumed then presse and strayne it and vse it according as you find occasion Take hony pitch and butter and seeth them together annoynt the hurt against the fire and tent the sore with the same Take groundsell and stampe it and seeth it with sweete mylke till it be thicke then temper it with blacke sope and lay it to the sore Take Rosin a quarter of a pound of waxe three ounces of oyle of Roses one ounce and a halfe seeth all them together in a pint of white wine till it come to skymming then take it from the fire put thereto two ounces of venice â—urpentine and apply it to the wound or sore Take mustard made with strong vinegar the cruÌ„mes of browne bread with a quantitie of hony and sixe figgs minxt temper all together well and lay it vpon a cloath plaisterwise put a thinne cloath betweene the plaister and the flesh lay it to the place greued as oftae need requires Take a pound of fine Rozin of oyle de bay two ounces of Populion as much of Frankensence halfe a pound of oyle of Spyke two ounces of oyle of Camomile two ounces of oyle of Roses two ounces of Waxe half a pound of Turpentine a quarter of a pound melt them and stirre them well together and then dip linnen clothes therein and apply the searecloath as you shall haue occasion and note the more oyle you vse the more supler the searecloth is and the lesse oyle the stiffer it wiâ—l be Take a little blacke sope sault and hony and beate them well together and spread it on a browne paper and apply it to the bruise Take Mallowes and seeth them in the dregges of good Ale or milke and make a plaister thereof and apply it to the place swelled Take in the moneth of May henbane and bruise it well and put it into an earthen pot and put thereto a pint of sallet oyle and set it in the sunne till it be all one substance the annoynt the ach therewith Take halfe a pound of vnwrought wax as much Rozin one ounce of galbanum a quarter of a pound of Lethargie of gold 3. quarters of white Leade beaten to pouded and cearst then take a pint
of neates foote oyle and set it on the fire in a small vessell which may containe the rest and when it is all moulten then put in the pouders and stirre it fast with a slice and trie it vpon the bottome of a saucer when it beginneth to be somewhat hard then take it from the fire annoynt a fayre boord with neates foot oyle as you may handle it for heate worke it vp in roules and it will keepe fiue or sixe yeares being wraped vp close in papers when you will vse it spread of it thin vpon new lockram or leather somewhat bigger then the griefe and so if the griefe remoue follow it renewing it morning and euening and let it bee somewhat warme when it is layd on and beware of taking cold drinking hot wines Take foure or fiue yolkes of egges hard sodden or rosted take the branches of great Morrell and the berryes in Somer and in winter the roots and bray all well together in a morter with sheeps milke and then fry it till it be very thicke and so make a plaister thereof and lay it about the sore and it will take away both paine and swelling Take a gallond of standing lye put to it of Plantane and knot-grasse of each two handfull of worme-wood Comfry of each a handfull boyle all these together in the lye a good while and when it is luke warme bath the broken member therewith take the budds of elder gathered in March and strypped downeward and a little boyle them in water then eate them in oyle and very little vinegar a good quantitie at a time in the morning euer before meate or an houre before the patient goe to dinner and it much auayles to the knytting of bones Take Rosemary Featherfewe Organye Pelitory of the wall Fennill Mallowes Violet leaues and Nettells boyle all these together and when it is well sodden put to it two or three gallonds of milke then let the party stand or sit in it an houre or two the bath reaching vp to the stomacke and when they come out they must goe to bed and sweate beware taking of cold Make a plaister of wheate flower and the whits of egges spead it on a double linnen cloth then lay the plaister on an euen board and lay the broken lymbe thereon and set it euen according to nature and lap the plaister about it and splynt it and giue him to drinke Knyt-wort the iuice thereof twice and no more for the third time it will vnknit but giue him to drinke nine dayes each day twice the iuyâ—e of Comfery Daysies and Osmund in stale ale and it shall knit it and let the foresaid plaister lye to ten dayes at the least and when you take it away doe thus take hore-hound Red fenell Houns tongue wâ—ll-wort and Pelitory and seeth them then vnroule the member and take away the splynts and then bath the linnen the plaister about the member in this bath till it haue soakt so long that it come gently away of it selfe then take the aforesaid plaister and lay thereto fiue or sixe dayes very hot and let each plaister lie a day and a night alwaies splynt it well and after cherish it with the oyntments before rehearsed for broken bones and keepe the party from vnholsome meates and drinkes till hee bee whole and if the hurt be on his arme let him beare a ball of greene hearbs in his hand to preuent the shrinking of the hand and sinewes Take Sage Rag-wort Yarrow vnset leekes of each a like quantitie stampe them with bay salt and apply them to the wrests of the hands Blanch Almonds in the cold water and make milke of them but it must not seeth then put to it sugar and in the extremitie of heate see you drinke thereof Take three spoonefull of Ale and a little Saffron and bruise and straine it thereto then adde a quarter of a spoonefull of fine Treakle and mixt together and drinke it when the fitt comes Take two roots of crowe foot that growes in a marsh grownd which haue no little roots about them to the number of twentie or more and a little of the earth that is about them and doe not wash them and adde a little quantitie of salt and mixe all well together and lay in one linnen clothes and bind it about your thumbes betwixt the first and the neather ioynt and let it lye nine dayes vnremoued and it will expell the feuer An approued medicine for the greatest Laske or Flixe Take a right Pomwater the greatest you can get or els two little ones roast them very tender to pap then take away the skinne and the core and vse onely the pap and the like quantitie of Chalke finely scraped mixe them both together vpon a trencher before the fire and worke them well to a plaister then spread it vpon a linnen cloth warmed very hot as may be suffred and so bind it to the nauill for 24. houres vse this medicine twice or thrice or more till the laske be stayed To make the oyle of Swallowes take Lauendar cotton Spike Knot-grasse Ribwort Balme Valerian Rosemarie tops Woodbine tops Vine strings French Mallowes the tops of Alecost Strawberry strings Tutsan Plantane Wale-nut tree leaues the tops of young Baies Isop Violet leaues Sage of vertue fine roman Worme-wood of each of them a handfull Camomile and Redroses of each two handfull twentie quicke Swallowes beate them al together in a great morter put to theÌ„ a quart of Neatâ—-foote oyle or may butter and grind them all well together with two ounces of cloues well beaten then put them all together in an earthen pot and stop it very close that no ayer come into it and set it nine dayes in a seller or cold place then open your pot and put into it halfe a pound of white or yellow waxe cut very small and a pint of oyle or butter then set your pot close stopped into a panne of water let it boylâ— sixe or eight houres and then straine it This oyle is exceeding soueraine for any broken bones bones out of ioynt or any paine or griefe either in the bones or sinnewes To make oyle of Camomile take a quart of Sallet oyle and put it into a glasse then take a handfull of Camomile and bruise it and put it into the oyle and let them stand in the same 12. dayes onely you must shift it euery three dayes that is to strayne it from the old Cammomile and put in as much of new and that oyle is very souereine for any griefe proceeding from cold causes To make oyle of Lauender take a pint of Sallet oyle and put it into a glasse then put to it a handfull of Lauender and let it stand in the same twelue dayes and vse it in all respects as you did your oyle of Cammomile To make an oyle which shall make
and which indeed is vsuall at great feasts and vpon Princes tables Take a good quantitie of blancht Almonds and with your shredding Knife cut them grossely then take as many Raisins of the Sunne cleane washt and the stones pickt out as many Figs shred like the Almonds as many Capers twice so many Oliues and as many Currants as of all the rest cleane washt a good handfull of the small tender leaues of red Sage and Spinage mixe all these well together with good store of Sugar and lay them in the bottome of a great dish then put vnto them Vinegar and Oyle and scrape more Suger ouer all then take Orenges and Lemons and paring away the outward pills cut them into thinne slices then with those slices couer the Sallet al ouer which done take the the fine thinne leafe of the red Coleflower and with them couer the Orenges and Lemons all ouer then ouer those red leaues lay another course of old Oliues and the slices of well pickled Cucumbers together with the very inward heart of your Cabbage lettice cut into slices then adorne the sides of the dish and the top of the Sallet with mo slices of Lemons and Orenges and so serue it vp To make an excellent compound boild Sallat take of Spinage well washt two or three handfulls and put it into faire water and boile it till it be exceeding soft and tender as pap then put it into a Cullandâ—r and draine the water from it which done with the backside of your Chopping-knife chop it and bruise it as small as may be then put it into a Pipkin with a good lump of sweete butter and boile it ouer againe then take a good handfull of Currants cleane washt and put to it and stirre them well together then put to as much Vinegar as will make it reasonable tart and then with Suger season it according to the taste of the Master of the house and so serue it vpon sippets Your preserued Sallats are of two kinds either pickled as are Cucumbers Samphire Purslan Broome and such like or preserued with Vinegar as Violets Prim-rose Cowslops Gillyflowers of all kinds Broome-flowers and for the most part any wholsome flower whatsoeuer Now for the picking of Sallats they are onely boyled and then drained from the water spread vpon a table and good store of Salt throwne ouer them then when they are thorow cold make a Pickle with Water Salt and a little Vinegar and with the same pot them vp in close earthen pots and serue them forth as occasion shall serue Now for preseruing Sallats you shall take any of the Flowers before-said after they haue been pickt cleane from their stalkes and the white ends of them which haue any cleane cut away and washt and dried and taking a glasse-pot like a Gally-pot or for want thereof a Gally-pot it selfe and first strew a little Sugar in the bottom then lay a layer of the Flowers then couer that layer ouer with Sugar then lay another layer of the Flowers and another of Sugar and thus doe one aboue another till the pot be filled euer and anon pressing them hard downe with your hand this done you shal take of the best and sharpest Vinegar you can get and if the vinegar be distilled vinegar the Flowers wil keepe their colours the better and with it fill vp your pot till the Vinegar swim aloft and no more can be receiued then stop vp the pot close and set them in a drie temperate place vse them at pleasure for they wil last all the yeere Now for compounding of Sallats of these pickled and preserued things though they may be serued vp simply of themselues and are both good and daintie yet for better curiositie and the finer adorning of the table you shall thus vse them First if you would set forth any red Flower that you know or haue seene you shall take your pots of preserued Gilliflowers and suting the colours answerable to the Flower you shall proportion forth lay the shape of the Flower in a Fruit dish then with your Purslan leaues make the greene Coffin of the Flower and with the Purslan stalkes make the stalke of the Flower and the diuisions of the leaues and branches then with the thin slices of Cucumbers make their leaues in true proportions iagged or otherwise and thus you may set forth some ful blowne some halfe blowne and some in the bud which will bee pretty and curious And if you will set forth yellow flowers take the pots of Primroses and Cowslops if blew flowers then the pots of Violets or Buglosse Flowers and these Sallats are both for shew and vse for they are more excellent for taste then to looke on Now for Sallats for shew onely and the adorning and setting out of a table with numbers of dishes they be those which are made of Carret rootes of sundrie colours well boiled and cut out into many shapes and proportions as some into knots some in the manner of Scutchions and Armes some like Birds and some like wild Beasts according to the Art and cunning of the Workman these for the most part are seasoned with Vinegar Oyle and a little Pepper A world of other Sallats there are which time and experience may bring to our Hous-wifes eye but the composition of them and the seruing of them differeth nothing from these already rehearsed Now to proceed to your Fricases or Quelque choses which are dishes of many compositions and ingredients as Flesh Fish Egges Hearbs and many other things all being prepared and made ready in a frying pan they are likewise of two sorts simple and compound Your simple Fricases are Egges and Collops fried whether the Collops be of Bacon Ling Beefe or young Porke the frying whereof is so ordinarie that it needeth not any relation or the frying of any Flesh or Fish simple of it selfe with Butter or sweete Oyle To haue the best Collops and Egges you shall take the whitest and youngest Bacon and cutting away the sward cut the Collops into thin slices lay them in a dish and put hot water vnto them and so let them stand an hower or two for that will take away the extreame saltnesse then draine away the water cleane and put them into a drie pewter dish and lay them one by one and set them before the heate of the fire so as they may toast and turne them so as they may toast sufficiently thorow and thorow which done take your Egges and breake them into a dish and put a spoonefull of Vinegar vnto them then set on a cleane Skillet with faire water on the fire and as soone as the water boileth put in the Eggs and let â—hem take a boile or two then with a spoone trie if they be hard enough and then take them vp and trim them and drie them and then dishing vp the Collops lay the Egges vpon them and so serue them vp and in this
Salt then take the farmes made as long as is possible and not cut in pieces as for Puddings and first blow them well to make the meat slip and then fill them which done with threads deuide them into seuerall linkes as you please then hang them vp in the corner of some Chimney cleane kept where they may take ayre of the fire and let them drie there at least foure dayes before any be eaten and when they are serued vp let them be either fried or boyld on the Gridyron or else roasted about a Capon It resteth now that we speak of boild meats and broths which forasmuch as our Hous-wife is intended to be generall one that can as well feed the poore as the rich we will first begin with those ordinarie wholsome boyld-meates which are of vse in euery good mans house therefore to make the best ordinarie Pottage you shall take a racke of Mutton cut into pieces or a leg of Mutton cut into pieces for this meate and these ioynts are the best although any other ioynt or any fresh Beefe will likewise make good Pottage and hauing washt your meate well put it into a cleane pot with faire water and set it on the fire then take Violet leaues Succory Strawbery leaues Spinage Langdebeefe Marigold flowers Scallions a little Parsly chop theÌ„ very small together then take halfe so much Oat-meale well beaten as there is Hearbs and mixe it with the Hearbs and chop all very well together then when the pot is ready to boyle skum it very wel and then put in your hearbs and so let it boyle with a quick fire stirring the meate oft in the pot till the meate bee boyld enough and that the hearbs and water are mixt together without any separation which will bee after the consumption of more then a third part Then season them with Salt and serue them vp with the meate either with Sippets or without Some desire to haue their Pottage greene yet no herbs to be seene in this case you must take your hearbs and Oat-meale and after it is chopt put it into a stone Morter or Bowle and with a woodden pestell beate it exceedingly then with some of the warme liquor in the pot straine it as hard as may be and so put it in and boyle it Others desire to haue Pottage without any hearbs at all And then you must only take Oat-meale beaten and good store of Onions and put them in and boile them together and thus doing you must take a greater quantitie of Oate-meale then before If you wil make pottage of the best daintiest kind you shal take Mutton Veale or Kid hauing broke the bones but not cut the flesh in peeces and wash it put it into a pot with faire water after it is ready to boile and is throughly skumd you shal put in a good handful or two of smale oat-meale then take whole lettice of the best most inward leaues whole spinage endiue succory and whole leaues of colast â—orry or the inward parts of white cabage with two or three sliâ—'t onions and put all into the pot and boile them well together till the meat be enough and the herbes so soft as may be and stirre them oft well together and then season it with salt and as much veriuice as will onely turne the tast of the pottage and so serue them vp couering the meat with the whole hearbes and adorning the dish with sippets To make ordinary stewd broth you shall take a necke of veale or a leg or mary bones of beefe or a pullet or mutton and after the meat is washt put it into a pot with faire water and being ready to boile skumme it well then you shall take a couple of manchets and paring away the crust cut it into thicke slices and lay them in a dish and couer them with hot broth out of the pot when they are steept put them and some of the broth into a strainer and straine it and then put it into the pot then take halfe a pound of Prunes half a pound of Raiâ—ins and a quarter of a pound of Currants clean pickt washt with a litle whole Mace and two or three brused Cloues and put them into the pot and stirre all well together and so let them boile till the meate be enough then if you will alter the colour of the broth put in a little Turnesole or red Saunders and so serue it vpon Sippets and the fruit vppermost To make an excellent boiled meate take fowre peeces of a racke of Mutton and wash them cleane and put them into a pot well scowred with faire water then take a good quantity of wine and veriuice and put into it then slice a handfull of Onions and put them in also and so let it boile a good while then take a peece of sweet butter with giâ—ger and salt and put it â—o also and then make the broth thicke with grated bread and so serue it vp with sippets To boile a Mallard curiously take the Mallard when it is faire dressed washed and trust and put it one a spit and rost it till you can get the graâ—y out of it then take it from the spit and boile it then take the best of the broth in a pipkin and the grauy which you saued with a peece of sweete butter and Currants Vineger Sugar Pâ—pper and grated bread Thus boile all these together and when the Mallard is boiled sufficiently lay it on a dish with sippets and the broth vpon it and so serue it foorth To make an excellent Olepotrige which is the onely principall dish of boild meate which is esteemed in all Spaine you shall take a very large vessell pot or kettell and filling it with water you shall set it on the fire and first put in good thicke gobbets of well fed Beefe and being ready to boile skumme your pot when the Beefe is halfe boiled you shall put in Potato roots Turneps and Skirrets also like gobbets of the best Mutton and the best Porke after they haue boyled a while you shall put in the like gobbets of Venison red and Fallow if you haue them then the like gobbets of Veale Kidde and Lamb a little space after these the foreparts of a fat Pigge and a crambd Pullet then put in Spinage Endiue Succory Marigold leaues flowers Lettice Violet leaues Strawberry leaues Buglosse and Scallions all whole and vnchoot then when they haue boiled a while put in a Partridge and a Chicken chopt in peeces with Quailes Rails Blackbirds Larkes Sparrowes and other small birds all being well and tenderly boiled season vp the broth with good store of Sugar Cloues Mace Cinamon Ginger and Nutmegge mixt together in a good quantity of Veriuice and salt and so stirre vp the pot well from the bottome then dish it vp vpon great Chargers or long Spanish dishes made in the fashion of our English woodden
trayes with good store of sippets in the bottome then couer the meate all ouer with Prunes Raisins Currants and blaunch't Almonds boiled in a thing by themselues then couer the fruite and the whole boiled hearbes and the hearbes with slices of Orenges and Lemmons and lay the roots round about the sides of the dish and strew good store of Sugar ouer all and so serue it foorth To make the best white brothâ— whether it be with Veale Capon Chickins or any other Fowle or Fish First boile the flesh or fish by it selfe then take the valew of a quart of strong mutton broth or fat Kidde broth and put it into a pipkin by it selfe and put into it a bunch of Time Marierome Spinage and Endiue bound together then when it seethes put in a pretty quantity of Beefe-marrow and the marrowe of Mutton with some whole Mace and a few bruised Cloues then put in a pinte of White-wine with a few whole slices of Ginger after these haue boiled aâ— wile together take blanch't Almonds and hauing beaten them together in a morter with some of the broth stâ—aine them and put it in also then in another pipkin boile Currants Prunes Raisins and whole Cinamon in veriuice and sugar with a few sliced Dates and boile them til the veriuice be most part consumed or at least come to a syrrup then draine the fruit from the sirrup and if you see it be high coloured make it white with sweete creame warmed and so mixe it with your wine broth then take out the Capon or the other Flesh or fish and dish it vp dry in a clean dish then powre the broth vpon it and lay the fruite on the top of the meate and adorne the side of the dish with sippets first Orenges Lemmons and Sugar and so serue it forth To boile any wild Fowle as Mallard Teale Widgeon or such like First boile the Fowle by it selfe then take a quart of strong Mutton broth and put it into a pipkin and boile it then put into it good store of sliced Onions a bunch of sweete pot-hearbes and a lump of sweete butter after it hath boiled well season it with veriuice salt and sugar and a little whole Pepper which done take vp your Fowle and breake it vp according to the fashion of caruing and sticke a few Cloues about it then put it into the broth with Onions and there let it take a walme or two so serue it and the broth foorth vppon Sippets some vse to thicken it with toasts of bread steept and strained but that is as please the Cooke To boile a legge of Mutton or any other ioint of meate whatsoeuer first after you haue washt it cleane parboile it a little then spit it and giue it halfe a dozen turnes before the fire then draw it when it beginnes to drop and presse it betweene two dishes and saue the grauy then slash it with your knife and giue it halfe a dozen turnes more and then presse it againe and thus doe as often as you can force any moisture to come from it then mixing Mutton broth White-wine and Veriuice together boile the Mutton therein till it be tender and that most part of the liquor is cleane consumed then hauing all that while kept the grauy you tooke from the Mutton stewing gently vpon a Chaffing-dish and coales you shall adde vnto it good store of salt sugar cinamon ginger with some lemmon slices and a little of an Oringe pill with a few fine whitebread crums then taking vp the Mutton put the remainder of the broth in which it lay to the grauy and then serue it vp with sippets laying the Lemmon slices vppermost and trimming the dish about with Sugar If you will boile Chickens young Turkies Pea-hens or any house-Fowle daintily you shall after you haue trimmed them drawne them trust them and washt them fill their bellies as full of Parsly as they can hold then boile them with salt and water onely till they be enough then take a dish and put into it veriuice and butter and salt and when the butter is melted take the Parsly out of the Chickens bellies and mince it very small and put it to the veriuice and butter and stirre it well together then lay in the Chickens and trimme the dish with sippets and so serue it foorth If you will make broth of any fresh fish whatsoeuer whether it be Pike Breame Carpe Eele Barbell or such like you shall boile water veriuice salt together with a handfull of sliced Onions then you shall thicken it with two or three spoonefull of Ale-barme then put in a good quantity of whole barberies both branches and other as also pretty store of Currants then when it is boild enough dish vp your fish and powre your broth vnto it laying the fruit and Onions vppermost Some to this broth will put Prunes and Dates slic't but it is according to the fancy of the Cooke or the will of the House-holder Thus I haue from these few presidents shewed you the true Art and making of all sorts of boild-meates and broths and though men may coine strange names and faine strange Art yet be assured she that can doe these may make any other whatsoeuer altering the tast by the alteration of the compounds as shee shall see occasion And when a broth is to sweet to sharpen it with veriuice when to tart to sweet it with sugar when flat wallowish to quicken it with Oringes Lemmons when to bitter to make it pleasant with hearbes spices and thus much for broths boild meats Take a Mallard when it is cleane dressed washed and trust and parboyle it in water till it be skumd and purified then take it vp and put it into a Pipkin with the neck downward and the tayle vpward standing as it were vpright then fill the Pipkin halfe full with that water in which the Mallard parboyld and fill vp the other halfe with White Wine then pill and slice thin a good quantitie of Onyons and put them in with whole fine Hearbs according to the time of the yeare as Lettice Strawberry leaues Violet leaues Vines leaues Spinage Endiue Succorie and such like which haue no bitter or hard taste and a pretty quantitie of Currants and Dates sliced then couer it close and set it on a gentle fire and let it stew and smoare till the Hearbs and Onyons be soft and the Mallard enough then take out the Mallard and carue it as it were to goe to the Table then to the Broath put a good lumpe of Butter Sugar Cinamon and if it be in some so many Goose-berries as will giue it a sharpe taste but in the Winter as much Wine Vinegar then heate it on the fire and stirre all well together then lay the Mallard in a dish with Sippets and powre all this broth vpon it then trim the Egges of the dish with Sugar and so serue it
pudding on a spit you shall mixe the pudding before spoken of in the leg of Mutton neither omitting hearbes nor saffron and put to a little sweet butter and mix it very stiffe then fold it about the spit and haue ready in another dish some of the same mixture well seasoned but a great deale thinner and no butter at all in it and when the Pudding doth beginne to roast and that the butter appeares then with a spoone couer it all ouer with the thinner mixture and so let it roast then if you see no more butter appeare then bast it as you did the Pigge and lay more of the mixture on and so continue till all bee spent And then roast it browne and so serue it vp If you will roast a Chine of Beefe a loyne of Mutton a Capon and a Larke all at one instant and at one fire and haue all ready together and none burnt you shall first take your Chine of Beefe and perboile if more then halfe through Then first take your Capon being large and fat and spit it next the hand of the turner with the legges from the fire then spit the Chine of Beefe then the Larke and lastly the loine of Mutton and place the Larke so as it may be couered ouer with the Beefe and the fat part of the loine of Mutton without any part disclosed Then bast your Capon and your loine of Mutton with cold water and Salt the Chine of Beefe with boyling larde Then when you see the beefe is almost enough which you shall hasten by schorching and opening of it then with a cleane cloth you shall wipe the Mutton and Capon all ouer and then bast it with sweet butter till all bee enough roasted Then with your knife lay the Larke open which by this time will be stewed betweene the Beefe and Mutton and basting it also dredge all together draw them and serue them vp If you wil roast any Venison after you haue washt it clensed al blood from it you shal sticke it with cloues all ouer on the out side and if it be leane you shall larde it either with Mutton larde or Porke larde but mutton is the best then spit it and roast it by a good soking fire then take Vinegar bread crummes and some of the grauy which comes from the Venison and boile them well in a dish then season it with sugar cinamon ginger and salt And serue the Venison foorth vpon the sauce when it is roasted enough If you will roast a peece of fresh Sturgeon which is a dainty dishe you shall first stop it all ouer with cloues then spit it and let it roast at great leasure plying it continually with basting which will take away the hardnesse then when it is enough you shall draw it and serue it vpon Venison sauce with salt onely throwne ouer it The roasting of all sorts of meates differeth nothing but in the fires speed and leasure as is before said except these compound dishes of which I haue giuen you sufficient presidents and by them you may performe any worke whatsoeuer but for the ordering preparing and trussing your meates for the spit or table in that there is much difference for in all ioynts of meate except a shoulder of Mutton you shall crush and breake the bones well from Pigges and Rabbets you shall cut off the frete before you spit them and the heads when you serue them to table and the Pigge you shall chine and diuide into two parts Capons Pheasants Chickens and Turkies you shall roast with the Pinions foulded vp and the leggs extended Hens Stock-doues and Hous-doues you shall roast with the pinions foulded vp and the legges cut off by the knees and thrust into the bodies Quailes Partridge and all sorts of small birds shall haue their pinions cut away and the legges extended all sorts of Water-fowle shall haue their pinions cut away and their legges turned backward Wood-cocks Snipes and Stints shall be rosted with their heads and necks on and their legges thrust into their bodies and Shouelers and Bitterns shall haue no necks but their heads onely Take a Cowes Vdder and first boile it wel then sticke it thick all ouer with Cloues then when it is cold spit it and lay it to the fier and apply it very well with basting of sweete butter and when it is sufficiently roasted and browne then dredge it and draw it from the fire take vinegar and Butter and put it on a Chaffing-dish and coales and boile it with white bread crums till it be thick then put to it good store of suger and cinamon and putting it in a cleane dish lay the Cowes Vdder therein and trim the sides of the dish with suger and so serue it vp Take an excellent good legge of Veale and cut the thick part thereof a handfull and more from the Knuckle then take the thick part which is the fillet and fierce it in euery part all ouer with strawberry-leaues vplet-leaues sorrell spinage endiue and succorie grossely chopt together and good store of onyons then lay it to the fire and roast it very sufficiently and browne casting good store of salt vpon it and basting it well with sweete butter then take of the former hearbs much finer chopt then they were for fiercing and put them into a Pipkin with vinegar and cleane washt currants and boyle them wel together then when the hearbs are sufficiently boyld and soft take the yelkes of foure very hard boyld egges and shred them very small and put them into the Pipkin also with suger and cinamon and some of the grauie which drops from the Veale and boyle it ouer againe and then put it into a cleane dish the fillet being dredgd and drawne lay vpō it and trim the side of the dish with suger so serue it vp To make an excellent sauce for a rost Capon you shall take onions and hauing sliced and pilled them boile them in faire water with pepper salt and a few bread-crummes then put vnto it a spoonefull or two of Claret-wine the iuyce of an orenge and three or foure slices of a lemmon pill all these shred together and so powre it vpon the Capon being broake vp To make sauce for an old Hen or Pullet take a good quantitie of beere and salt and mixe them well together with a few fine bread-crummes and boile them on a chafing-dish and coales then take the yelks of three or fowre hard Eggs and being shred small put it to the Beere and boile it also then the Hen being almost enough take three or fowre spoonefull of the grauie which comes from her and put it to also and boile altogether to an indifferent thicknesse which done suffer it to boile no more but only keepe it warme on the fire and put into it the iuyce of two or three Orenges the slices of Lemmon pills shred small and the slices of Orenges also
hauing the vpper rine taken away then the Henne beeing broken vp take the brawnes thereof and shredding them small put it into the sauce also and stirring all well together put it hot into a cleane warme dish and lay the Henne broke vp in the same The sauce for Chickins is diuers according to mens taste for some will onely haue Butter Veriuyce and a little Parsely rolled in their bellies mixt together others will haue Butter Veriuyce and Sugar boyld together with toasts of bread and others will haue thicke Syppets with the iuyce of Sorrell and Sugar mixt together The best sauce for a Phesant is Water Onions slic't Pepper and a little Salt mixt together and but stewed vpon the Coales and then powred vpon the Pheasant or Patridge being broken vp and some will put thereto the iuyce or slices of an Orenge or Lemmon or both but it is according to taste and indeed more proper for a Pheasant then Partridge Sauce for a Quaile Raile or any fat big bird is Claret Wine and Salt mixt together with the grauie of the Bird and a few fine bread-crumnes well boild together and either a Sage-leafe or Bay-leafe crusht among it according to mens tasts The best sauce for Pigeons Stockdoues or such like is Vinegar and Butter melted together and Parsely rosted in their bellies or vine-leaues rosted and mixed well together The most generall sauce for ordinarie wild fowle rosted as Duckes Mallard Widgen Tele Snipe Sheldrake Plouers Pulers Guls and such like is onely mustard and vinegar or mustard and veriuyce mixt together or else an onion water and Pepper and some especially in the Court vse onely butter melted and not any thing else The best sauce for greene Geese is the iuyce of sorrel and suger mixt together with a few scalded feberries and serued vpon sippets or els the belly of greene Goose fild with Feberries and so rosted and then the same mixt with veriuyce butter suger and cinamon and so serued vpon sippets The same for a stubble Goose is diuers according to mens minds for some will take the pap of rosted apples and mixing it with vinegar boyle them together on the fire with some of the grauie of the Goose and a few barberries and bread-crummes and when it is boyld to a good thicknesse season it with suger and a little cinamon and so serue it vp some will adde a little mustard and onions vnto it and some will not rost the apples but pare them and slice them and that is the neerer way but not the better Others will fill the belly of the Goose full of onions shred and oate-meale Groats and beeing rosted enough mixe it with the grauie of the Goose and sweete hearbs well boild together and seasoned with a little veriuyce To make a sauce for a Swan Bitter Shoueler Herne Crane or any large foule take the blood of the same foule being stird wel boile it on the fire then when it comes to be thick put vnto it vinegar a good quantitie with a few fine bread-crummes and so boile it ouer againe then being come to good thicknesse season it with Sugar and Cinamon so as it may taste prettie and sharpe vpon the Cinamon and then serue it vp in Saucers as you doe Mustard for this is called a Chauder or Gallantine and is a sauce almost for any Fowle whatsoeuer To make sauce for a Pigge some take Sage and roast it in the belly of the Pig then boyling Veriuyce Butter and Currants together take and chop the Sage small and mixing the braines of the Pig with it put all together and so serue it vp To make a sauce for a Ioynt of Veale take all kind of sweet Pot-hearbs and chopping them very small with the Yelkes of two or three Egges boyle them in Vinegar and Butter with a few bread-crummes and good store of Currants then season it with Sugar and Cinamon and a Cloue or two crusht and so powre it vpon the Veale with the slices of Orenges and Lemons about the dish Take Orenges and slice them thin and vnto them White Wine and Rose-water the powder of Mace Ginger and Sugar and set the same vpon a Chaffing-dish and coales and when it is halfe boyled put to it a good lumpe of Butter and then lay good store of sippets of fine white bread therein and so serue your Chickens vpon them and trim the sides of the dish with Sugar Take faire water and set it ouer the fire then slice good store of Onions and put into it and also Pepper and Salt and good store of the grauy that comes from the Turkie and boyle them very well together then put to it a few fine crummes of grated bread to thicken it a very little Sugar and some Vinegar and so serue it vp with the Turkey or otherwise take grated white bread and boile it in White-wine till it bee thicke as a Gallantine and in the boyling put in good store of Sugar and Cinamon and then with a little Turnesole make it of a high Murrey colour and so serue it in Saucers with the Turkey in manner of a Gallantine Take the blood of a Swan or any other great Fowle and put it into a dish then take stewed Prunes and put them into a strainer and straine them into the blood then set it on a Chaffing-dish and Coales and let it boyle euer sâ—irring it till it come to be thicke and season it very well with Sugar and Cinamon and so serue it in Saucers with the Fowle but this Sauce must be serued cold Take good store of Onions pill them and slice them and put them into Vinegar and boyle them very well till they be tender then put into it a good lumpe of sweete Butter and season it well with Sugar and Cinamon and so serue it vp with the Fowle Charbonados or Carbonados which is meate broiled vpon the Coales and the inuention thereof first brought out of France as appeares by the name are of diuers kinds according to mens pleasures for there is no meate either boiled or roasted whatsoeuer but may afterwards bee broiled if the Master thereof be disposed yet the generall dishes for the most part which are vsed to be Carbonadoed are a Breast of Mutton halfe boyled a Shoulder of Mutton halfe roasted the Leggs Wings and Carkases of Capon Turkie Goose or any other Fowle whatsoeuer especially Land-Fowle And lastly the vppermost thick skinne which couereth â—he ribbes of Beefe and is called being broyled the skin of Court Goose and is indeed a dish vsed most for wantonnesse sometimes to please appetite to which may also be added the broyling of Pigs heads or the braines of any Fowle whatsoeuer after it is roasted and drest Now for the manner of Carbonadoing it is in this sort you shall first take the meate you must Carbonadoe and scorch it both aboue and
below then sprinkle good store of Salt vpon it and baste it all ouer with sweet Butter melted which done take your broiling-yron I doe not meane a Grid-yron though it be much vsed for this purpose because the smoake of the coales occasioned by the dropping of the meate will ascend about it and make it stinke but a plate Iron made with hookes and pricks on which you may hang the meate and set it close before the fire and so the Plate heating the meate behind as the fire doth before it will both the sooner and with more neatnesse bee readie then hauing turned it and basted it till it be very browne dredge it and serue it vp with Vinegar and Butter Touching the toasting of Mutton Venison or any other Ioynt of meate which is the most excellentest of all Carbonadoes you shal take the fattest and largest that can possibly be got for leane meate is losse of labour and little meate not worth your time and hauing scorcht it and cast salt vpon it you shall set it on a strong forke with a dripping pan vnderneath it before the face of a quick fire yet so farre off that it may by no meanes scorch but toast at leasure then with that which falles from it and with no other basting see that you baste it continually turning it euer and anon many times and so oft that it may soake and browne at great leasure and as oft as you baste it so oft sprinkle Salt vpon it and as you see it toast so scorch it deeper and deeper especially in the thickest and most fleshy parts where the blood most resteth and when you see that no more blood droppeth from it but the grauy is cleere and white then shal you serue it vp either with Venion sauce or with Vinegar Pepper and Sugar Cinamon and the iuyce of an Orenge mixt together and warmed with some of the grauie Take Mutton or Lambe that hath been either rosted or but parboild and with your knife scotch it many waies then lay it in a deepe dish and put to it a pint of White Wine and a little whole Mace a little slic't Nutmeg and some Sugar with a lump of sweet Butter and stew it so till it be very tender then take it forth and browne it on the Grid-yron and then laying Sippets in the former broth serue it vp Take any tongue whether of Beefe Mutton Calues red Deare or Fallow and being well boyld pill them cleaue them and scotch them many waies then take three or foure Egs broken some Sugar Cinamon and Nutmeg and hauing beaten it well together put to it a Lemon cut in thin slices and another cleane pild and cut into little foure-square bits and then take the tongue and lay in it and then hauing melted good store of Butter in a Frying-pan put the Tongue and the rest therein and so frie it browne and then dish it and scrape Sugar vpon it and serue it vp Take any fresh-fish whatsoeuer as Pike Breame Carp Barbel Cheain and such like and draw it but scale it not then take the Liuer and the refuse and hauing opened it wash it then take a pottle of faire water a pretty quantitie of white wine good store of Salt and some Vinegar with a little bunch of sweet Hearbs and set it on the fier and as soone as it begins to boyle put in your fish and hauing boild a little take it vp into a faire vessell then put into the liquor some grosse Pepper slit Ginger and when it is boyled well together with more Salt set it by to coole and then put your fish into it and when you serue it vp lay Fenell there vpon To boyle small Fish as Roches Daces Gudgeon or Flounders boyle White-wine and water together with a bunch of choise Hearbs and a little whole Mace when all is boyled wel together put in your fish and skum it well then put in the soale of a Manchet a good quantitie of sweet Butter and season it with Pepper and Veriuyce and so serue it in vpon Sippets and adorne the sides of the dish wish Sugar First draw your fish and either split it open in the back or ioynt it in the back and trusse it round then wash it cleane and boyle it in water and salt with a bunch of sweete Hearbs then take it vp into a large dish and powre vnto it Veriuyce Nutmeg Butter and Pepper and letting it stew a little thicken it with the yelkes of Egges then hot remoue it into another dish and garnish it with slices of Orenges and Lemons Barberies prunes and Suger and so serue it vp After you haue drawne washt and scalded a faire large Carpe season it with Pepper Salt and Nutmeg and then put it into a coffin with good store of sweet Butter and then cast on Raysins of the Sunne the iuyce of Lemons and some slices of Orenge pills and then sprinkling on a little Vinegar close it vp and bake it First let your Tench blood in the tayle then scower it wash it and scald it then hauing dried it take the fine crummes of bread sweete Creame the yelkes of Egges Currants cleane washt a few sweete Hearbs chopt small season it with Nutmegs and Pepper and make it into a stiffe paste and put it into the belly of the Tench then season the fish on the outside with Pepper Salt and Nutmeg and so put it into a deepe coffin with sweete Butter and so close vp the pie and bake it then when it is enough draw it and open it and put into it a good piece of a preserued Orenge minst then take Vinegar Nutmeg Butter Suger and the yelke of a new-laid Egge and boyle it on a Chaffing-dish and coales alwaies stirring it to keepe it from curding then powre it into the pie shake it well and so serue it vp Take a large Trout faire trimd and wash it and put it into a deepe pewter dish then take halfe a pint of sweet Wine with a lumpe of Butter a little whole Mace Parsely Sauorie and Time mince them all small and put them into the Trouts belly so let it stew a quarter of an houre then minse the yelke of an hard Egge and strow it on the Trout and laying the Hearbs about it and scraping on Suger serue it vp After you haue drawne your Eeles chop them into small pieces of three or foure inches and season them with Pepper Salt and Ginger and so put them into a coffin with a good lumpe of Butter great Raysins Onions small chopt and so close it bake it and serue it vp Next to these already rehearsed our English Hous-wife must be skilfull in Pasterie and know how and in what manner to bake all sorts of meate and what Paste is fit for euerie meate and how to handle and compound such Pastes As for example red Deere Venison wilde Boare Gammons of Bacon Swannes
prick vp some cinamon Comfets and some slic't dates or for want thereof scrape all ouer it some suger and trim the sides of the dish with suger and so serue it vp Take a pint of the best and thickest creame and set it on the fire in a cleane skillet and put into it suger cinamon and a nutmeg cut into foure quarters and so boyle it well then put it into the dish you intend to serue it in and let it stand to coole till it be no more then luke-warme then put in a spoonefull of the best earning and stirre it well about and so let it stand till it be cold and then strow suger vpon it and so serue it vp and this you may serue either in dish glasse or other plate Take Calues feete well boyld and picke all the meate from the bones then being cold shred it as small as you can then season it with cloues and mace and put in good store of currants raysins and prunes then put it into the coffin with good store of sweete butter then breake in whole sticks of cinamon and a nutmeg slic't into foure quarters and season it before with salt then close vp the coffin and onely leaue a vent-hole When it is bak't draw it and at the vent-hole put in the same liquor you did in the Ling-pie and trim the lid after the same manner and so serue it vp Take of the greatest oysters drawne from the shells and parboyle them in veriuyce then put them into a cullander and let all the moysture run from them till they bee as drie as is possible then raise vp the coffin of the pie and lay them in then put to them good store of currants and fine powdred suger with whole mace whole cloues whole cinamon and a nutmeg slic't dates cut and good store of sweete butter then couer it and onely leaue a vent-hole when it is bak't then draw it and take White-wine and White-wine vinegar suger cinamon and sweete butter and melt it together then first trim the lid therewith and candie it with suger then powre the rest in at the vent-hole and shake it well and so set it into the ouen againe for a little space and so serue it vp the dish-edges trimd with suger Now some vse to put to this pie onions sliced and shred but that is referred to discretion and to the pleasure of the taste Take strong ale and put to it of wine-vinegar as much as will make it sharpe then set it on the fier and boyle it well and skum it and make of it a strong brine with bay-salt or other salt then take it off and let it stand till it be cold then put your Venison into it and let it lie in it full twelue howers then take it out from that mearsauce and presse it well then parboyle it and season it with pepper and salt and bake it as hath been before shewed in this Chapter Take the brawnes and wings of Capons and Chickens after they haue been rosted and pull away the skin then shred them with fine Mutten suet very small then season it with cloues mace cinamon suger and saltâ— then put to raysins of the Sunne and currants and slic't dates and orange pills and being well mixt together put it into small coffins made for the purpose and strow on the top of them good store of caraway Comfets then couer them and bake them with a gentle heate and these Chewets you may also make of rosted Veale seasoned as before shewed and of all parts the loyne is the best Take a Leg of Mutton and cut the best of the best flesh from the bone and parboyle it well then put to it three pound of the best Mutton suet and shred it very small then spred it abroad and season it with pepper and salt cloues and mace then put in good store of currants great raysons and prunes cleane washt and pickt a few dates slic't and some orange pills slic't then being all well mixt together put it into a coffin or into diuers coffins and so bake them and when they are serued vp open the liddes and strow store of suger on the top of the meate and vpon the lid And in this sort you may also bake Beefe or Veale onely the Beefe would not be parboyld and the Veale will aske a double quantitie of suet Take of the fairest and best Pippins and pare them and make a hole in the top of them then prick in each hole a cloue or two then put them into the coffin then breake in whole sticks of cinamon and slices of orange pills and dates and on the top of euery pippen a little piece of sweete butter then fill the coffin and couer the Pippins ouer with suger then close vp the pie and bake it as you bake pies of the like nature and when it is bak't annoint the lid ouer with store of sweete butter and then strow suger vpon it a good thicknesse and set it into the ouen againe for a little space as whilest the meate is in dishing vp and then serue it Take of the fairest and best Wardens and pare them and take out the hard chores on the top and cut the sharp ends at the bottome flat then boyle them in White-wine and suger vntill the sirrup grow thick then take the wardens from the sirrup into a cleane dish let them coole then set them into the coffin and prick cloues in the tops with whole sticks of cinamon and great store of suger as for Pippins then couer it and onely reserue a vent-hole so set it in the ouen and bake it when it is bak't draw it forth and take the first sirrup in which the Wardens were boyld and taste it and if it be not sweet enough then put in more suger and some rose-rosewater boile it again a little then powre it in at the vent-hole and shake the pie wel then take sweet butter and rose-rose-water melted and with it anoynt and the pie-lid all ouer and then strow vpon it store of suger and so set it into the ouen againe a little space and then serue it vp And in this manner you may also bake Quinces Take the best and sweetest woâ—te and put to it good store of suger then pare and chore the Quinces cleane and put them therein and boile them till they grow tender then take out the quinces and let them coole and let the pickle in which they were boyld stand to coole also then straine it through a raunger fiue then put the quinces into a sweete earthen pot then powre the pickle or sirrup vnto them so as all the quinces may be quite couered all ouer then stop vp the pot close and set it in a dry place and once in six or seuen weekes looke vnto it and if you see it shrinke or doe begin to hoare or mould then poure out the pickle or sirrup
Ipocras take a pottell of wine two ounces of good Cinamon halfe an ounce of ginger nine cloues and sixe pepper cornes and a nutmeg and bruise them and put them into the wine with some rosemary flowers and so let them steepe all night and then put in sugar a pound at least and when it is well setled let it runne through a woollen bag made for that purpose thus if your wine be clarret the Ipocras will be red if white then of that color also To make the best Ielly take calues feet and wash them and scald of the haire as cleane as you can get it then split them and take out the fat and lay them in water and shift them Then boile them in faire water vntill it will ielly which you shall know by now and then cooling a spoonefull of the broth when it will ielly then straine it and when it is cold then put in a pint of sacke and whole cinamon and Ginger slic't and sugar and a little rose water and boile all well together againe Then beate the white of an egge and put it into it and let it haue one boile more then put in a branch of rosemary into the bottome of your ielly bag and let it runne through once or twice and if you will haue it coloured then put in a little Townesall Also if you want calues feete you may make as good Ielly if you take the like quantity of Isingglasse so vse no Calues feet at all To make the best Leache take Isingglasse and lay it two houres in waterâ— and shift it and boile it in faire water and let it coole Then take Almonds and lay them in cold water till they will blaunch And then stampe them and put to new milke and straine them and put in whole mace and ginger slic't and boile them till it taste well of the spice then put in your Isingglasse and sugar and a little rose-rose-water And then let them all runne through a strainer Take Clarret wine and colour it with Townesall and put in sugar and set it to the fire Then take wheat bread finely grated and sifted and licoras Aniseeds Ginger and Cinamon beaten very small and searsed and put your bread and your spice altogether and put them into the wine and boile it and stirre it till it be thicke then mould it and print it at your pleasure and let it stand neither two moist nor two warme To make red Marmelade of Quinces take a pound of Quinces and cut them in halfes and take out the cores and pare them then take a pound of sugar and a quart of faire water and put them all into a pan and let them boile with a soft fire and sometimes turne them and keep them couered with a Pewter dish so that the teane or aire may come a little out the longer they are in boiling the better colour they will haue and when they be soft take a knife and cut them crosse vpon the top it will make the sirrop goe through that they may be all of a like colour then set a little of your sirrop to coole and when it beginneth to bee thicke then breake your quinces with a slice or a spoone so small as you can in the pan and then strow a little fine sugar in your boxes bottome and so put it vp To make white Marmalade you must in all points vse your quinces as is before said onely you must take but a pint of water to a pound of Quinces and a pound of suger and boile them as fast as you can and couer them not at all To make the best Iumbals take the whites of three egges and beate them well and take of the viell then take a little milke and a pound of fine wheat flower and sugar together finely sifted and a few Aniseeds well rubd and dried and then worke altogether as stiffe as you can worke it and so make them in what formes you pleaâ—e bake them in a soft ouen vpon white Papers To make Bisket bread take a pound of fine flower and a pound of sugar finely beaten and sâ—arsed and mix them together Then take eight egges and put foure yelkes beate them very well together then strow in your flower and sagar as you are beating of it by a little at once it will take very neere an houres beating then take halfe an ounce of Anisseedes and let them be dried and rubbed very cleane and put them in then rub your Bisket pans with cold sweet butter as thinne as you can and so put it in and bake it in an ouen But if you would haue thinne Cakes then take fruit dishes and rub them in like sort with butter and so bake your Cakes on them and when they are almost bak't turne them and thrust them downe close with your hand Some to this Bisket bread will adde a little Creame and a few Coriander seedes cleane rubd and it is not amisse but excellent good also To make Iumbals more fine and curious then the former and neerer to the taste of the Macaroone take a pound of sugar beate it fine then take as much fine wheat flower and mixe them together then take two whites and one yelke of an egge halfe a quarter of a pound of blaunched Almonds then beat them very fine altogether with halfe a dish of sweet butter and a spoonefull of rosewater and so worke it with a little Creame till it come to a very stiffe past then roule them forth as you please And hereto you shall also if you please adde a few dried Aniseedes finely rubbed and strewed into the past To make drie sugar Leache blaunch your Almonds and beate them with a little rose-water and the white of one egge and you must beate it with a great deale of suger and worke it as you would worke a peece of past then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleauing too To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinomon beaten and fearsed halfe a pound of sugar then beat your Almonds and strew in your sugar and Cinamon till it come to a Paste then roule it and print it as aforesaid To make an excellent fresh Cheese take a pottle of Milke as it comes from the Cow and a pint of Creame then take a spoonefull of runnet or earning and put it vnto it and let it stand two houres then stirre it vp and put it into a fine cloth and let the whay draine from it then put it into a bowle and take the yelke of an egge a spoonefull of rosewater and bray them altogether with a very little salt with Sugar and Nutmegs and when all these are braied together and searst mix it with the curd and then put it into a Cheese-fatt with a very fine cloth To make course
Ginger bread take a quart of hony and set it on the coales and refine it then take a penny worth of Ginger as much pepper as much Licoras and a quarter of a pound of Aniseeds and a penny worth of Saunders All these must be beaten and sâ—arsed and so put into the hony then put in a quarter of a pint of Clarret wine or old Ale then take three penny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe Past and then make it into Cakes and drie them gently To make ordinary Quince Cakes take a good peece of a preserued Quince and beate it in a morter and worke it vp into a very stiffe past with fine searst Sugar then print it and drie them gently To make most Artificiall Cinamon stickes take an ounce of Cinamon pound it and half a pound of suger then take some gumme Dragon and put it in steepe in Rosewater then take thereof to the quantity of a hasell nut and worke it out and print it and roule it in forme of a Cinamon sticke To make Cinamon water take a pottle of the best Ale and a pottle of sacke lees a pound of Cinamon sliced fine and put them together and let them stand two daies Then distill them in a limbecke or glasse Still To make Wormewood water take two gallons of good Ale a pound of Aniseeds halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of worme wood and put them into the Ale and let them stand all night and then distill them in a limbeck with a moderate fire To make sweet water of the best kind take a thousand damaske roses two good handfuls of Lauendar knops a three peny waight of mace two ounces of cloues btuised a quart of running water put a little water into the bottome of an earthen pot and then put in your Roses and Lauender with the spices by little and little and in the putting in alwaies knead them downe with your fist and so continue it vntill yon haue wrought vp all your Roses and Lauender and in the working betweene put in alwaies a little of your water then stop your pot close and let it stand foure daies in which time euery morning and euening put in your hand and pull from the bottome of your pot the said Roses working it for a time and then distill it and hang in the glasse of water a graine or two of Muske wrapt in a peece of Sarcenet or fine cloth Others to make sweet water take of Ireos two ounces of Calamus halfe an ounce of Cipresse rootes halfe an ounce of yellow Saunders nine drams of Cloues bruised one ounce of Beniamin one ounce of Storax Calamint one ounce and of Muske twelue graines and infusing all these in Rose-water distill it To make an excellent Date-Leach take Dates and take out the stones and the white rinde and beate them with Suger Cinamon and Ginger very finely then work it as you would worke a peece of Paste and then print them as you please To make a kind of Suger plate take Gumme Dragon and lay it in Rose-water two daies then take the powder of faire Heapps and Suger and the iuyce of an Orange beate all these together in a Morter then take it out and worke it with your hand and print it at your pleasure To make excellent spice Cakes take halfe a pecke of very fine Wheat-flower take almost one pound of sweet butter and some good milke and creame mixt together set it on the fire and put in your butter and a good deale of sugar and let it melt together then straine Saffron into your milke a good quantity then take seuen or eight spoonefull of good Ale barme and eight egges with two yelkes and mix them together then put your milke to it when it is somewhat cold and into your flower put salt Aniseedes bruised Cloues and Mace and a good deale of Cinamon then worke all together good and stiffe that you need not worke in any flower after then put in a little rosewater cold then rub it well in the thing you knead it in and worke it throughly if it be not sweet enough scrape in a little more suger and pull it all in peeces and hurle in a good quantity of Currants and so worke all together againe and bake your Cake as you see cause in a gentle warme ouen To make a very good Banbury Cake take 4. pounds of Currants and wash and picke them very cleane and drie them in a cloth then take three egges and put away one yelke and beate them and straine them with good barme putting thereto Cloues Mace Cinamon and Nutmegges then take a pint of creame and as much mornings milke and set it one the fire till the cold bee taken away then take flower and put in good store of cold butter and suger then put in your egges barme and meale and worke them all together an houre or more then saue a part of the Past and the rest breake in peeces and worke in your Currants which done mould your Cake of what quantity you please And then with that past which hath not any Currants couer it very thinne both vnderneath and a loft And so bake it according to the bignesse To make the best March-pane take the best Iordan almonds blaunch them in warm water then put them into a stone morter and with a wooden pestell beate them to pappe then take of the finest refined sugar well searst and to pappe then take of the finest refined suger well searst and with it Damaske rosewater beate it to a good stiffe paste allowing almost to euery Iordan almond three spoonful of suger then when it is brought thus to a paste lay it vpon a faire table strowing searst suger vnder it mould it like leauen then with a roling-pin role it forth and lay it vpon wafers washt with rosewater then pinch it about the sides and put it into what forme you please then strow searst suger all ouer it which done wash it ouer with rosewater and suger mixt together for that will make the Ice then adorne it with Cumfets guilding or whatsoeuer deuices you please and so set it into a hot stoue and there bake it crispie and so serue it forth Some vse to mixe with the paste cinamon and ginger finely searst but I referre that to your particular taste To make paste of Genoa you shall take Quinces after they haue been boiled soft and beate them in a morter with refined suger cinamon and ginger finely searst aâ—d Damaske rose-rosewater till it come to a stiffe paste and role it forth and print it and so bake it in a stoue and in this sort you may make paste of Peares Apples Wardens Plummes of all kinds Cherries Barberies or what other fruit you please
for the vse and vertues of these two seuerall kinds of Oate-meales in maintaining the Family they are so many according to the many customes of many Nations that it is almost impossible to reckon all yet as neere as I can I will impart my knowledge and what I haue cane from relation first for the small dust or meale Oat-meale it is that with which all pottage is made and thickned whether they be meate-pottage milke-pottage or any thicke or else thin grewell whatsoeuer of whose goodnesse and wholsomnesâ—e it is needlesse to speake in that it is frequent with euery experience also with this small Meale Oat-meale is made in diuers Countries sixe seuerall kinds of very good and wholsome bread euerie one finer then other as your Anacks Ianacks and such like Also there is made of it both thick and thin Oaten-Cakes which are very pleasant in taste and much esteemed but if it be mixed with fine Wheate-meale then it maketh a most delicate and daintie Oate-cake either thick or thin such as no Prince in the world but may haue them serued to his table also this small Oate-meale mixed with blood and the liuer of either Sheepe Calfe or Swine maketh that pudden which is called the Haggas or Haggus of whose goodnesse it is in vaine to boast because there is hardly to bee found a man that doth not affect them And lastly from this small Oat-meale by oft steeping it in water and clensing it and then boyling it to a thicke and stiffe Ielly is made that excellent dish of meat which is so esteemed in the West parts of this Kingdome which they call Wash-brew and in Chesheire and Lankasheire they call it Flamerie or Flumerie the wholsomnes and rare goodnesse nay the very Physick helpes thereof being such and so many that I my selfe haue heard a very reuerend and worthily renowned Physition speake more in the commendations of that meate then of any other foode whatsoeuer and certaine it is that you shall not heare of any that euer did surfeite of this Wash-brew or â—lammerie and yet I haue seene them of very daintie and sicklie stomacks which haue eaten great quantities thereof beyond the proportion of ordinary meates Now for the manner of eating this meate it is of diuers diuerly vsed for some eate it with Honie which is reputed the best sauce some with Wine either Sacke Clarret or White some with strong Beare or strong Ale and some with milke as your abilitie or the accommodations of the place will administer Now there is deriued from this Wash-brew another courser meate which is as it were the dregges or grosser substance of the Wash-brew which is called girt-brew which is a well filling and sufficient meate fit for seruants and men of labour of the commendations whereof I will not much stand in that it is a meat of harder disiestion and fit indeed but for strong able stomacks and such whose toyle and much sweate both liberally spendeth euill humors and also preserueth men from the offence of fulnes and surfeits Now for the bigger kind of Oate-meale which is called Gerts or Corne-Oate-meale it is of no lesse vse then the former nor are their fewer meates compounded thereof for first of these Gerts are made all sorts of Puddings or Pots as the West-countrie tearmes them whether they be blacke as those which are made of the blood of Beasts Swine Sheepe Geesse Red or Fallow Deere or the like mixt with whole Gerts Suet and wholsome Hearbs or else white as when the Gerts are mixt with good Creame Egges Bread-crummes Suet Currans and other wholsome Spices Also of these Gerts are made the good Friday pudding which is mixt with egs milt suet peniroyall boild first in a linnen bag then stript and butterd with sweet butter Againe if you rost a Goose stop her belly with whole gerts beaten together with egs and after mixt with the grauie there cannot bee a better or more pleasanter sauce nay if a man bee at sea in any long trauel he cannot eate a more wholesome and pleasant meate then these whole greetes boild in water till they burst and then mixt with butter and so eaten with spoones which although sea-men call simply by the name of Loblolly yet there is not any meate how significant soeuer the name be that is more toothsome or wholsome And to conclude there is no way or purpose whatsoeuer to which a man can vse or imploy Rice but with the same seasoning and order you may imploy the whole greetes of Oate-meale and haue full as good and as wholesome meate and as well â—â—sted so that I may wel knit vp this Chapter with this aprobation of Oatemeale that the little charge and great benefit considered it is the very crowne of the Huswifes garland and doth more grace her table and her knowledge then all graines whatsoeuer neither indeed can any Familie or Houshold bee well and thriftily maintained where this is either scant or wanting And thus much touching the nature worth vertues and great necessitie of Oates and Oate-meale Chapter VII Of the Office of the Brew-hoâ—ses and the 〈◊〉 and the necessarie things 〈…〉 WHen the English Hous-wife showes how to preserue health by wholsome Physickâ— to 〈…〉 both the proportions and compositions of the same And for as much as drinke is in euery house more generally spent then bread being indeed 〈…〉 the very substance of all entertainement 〈…〉 beginne with it and therefore you shall know that generally our kingdome hath ouâ— two kindes of drinkes that is to say Beere and Ale but particularly fowre as Beere Ale Perry and Cider and to these we may adde two more as Meede and Metheglin two compound drinkes of honie and hearbes which in the places where they are made as in Wales and the marches are renouned for exceeding wholsome and cordiall To speake then of Beere although bee-diuers kindes of tastes and strength thereof according to the allowance of malt hoppe and age giuen vnto the same yet indeed there can be truly sayd to be but two kindes thereof namely ordinary beere and March beare all other beeres being deriued from them Touching ordinary Beere which is that wherewith either Nobleman Gentleman 〈…〉 Huâ—bandman shall maintaine his family the whole yeereâ— it is 〈◊〉 fiâ—st that our English Hus-wife respect the proportion or allowance of malt due to the same which amongst the best Husbands is thought most conuenient and it is held that to draw from one quarter of good malt three Hoglheads of beere is the best ordinary proportion that can be allowed and hauing age and good caske to lie in it will be strong enough for any good mans drinking Now for the brewing of ordinary Beere your malt being well ground and put in your Mash-fat and your liquor in your leade ready to boile you shall theâ—by little and little with scoopes or pailes put the boiling liquor to the mault and then stirre it
that your Perry is made of Peares only and your Cider of Apples and for the manner of making thereof it is done after one fashion that is to say after your Peares or Apples are well pickt from stalkes rottennesse and all manner of other filth you shall put them in the presse mill which is made with a mil-stone running round in a circle vnder which you shall crush your Peares or Apples and then straining them through a bagge of haire-cloth tunne vp the same after it hath beene a littlr setled into Hogs-heads Barrels and other close vessels Now after you haue prest all you shall saue that which is within the haire cloth bagge and putting it into seueral vessels put a pretty quantity of water thereunto and after it hath stood a day or two and hath beene well stirred together presse it ouer also againe for this will make a small perry or cider and must be spent first Now of your best sider that which you make of your summer or sweet fruite you shall call summer or sweet cider or perrie and that you shall spend first also and that which you make of the winter and hard fruite you shall call winter and sowre cider or perry and that you may spend last for it willen dure the longest Thus after our English Huswife is experienc't in the brewing of these seuerall drinkes she shall then looke into her Bake-house and to the baking of all sorts of bread either for Masters Seruants or Hinds and to be ordering and compounding of the meale for each seuerall vse To speake then first of meales for bread they are either simple or compound simple as Wheate and Rie or compound as Rie and Wheate mixt together or Rie Wheate and Barley mixt together and of these the oldest meale is euer the best and yeeldeth most so it be sweet and vntainted for the preseruation wherof it is meet that you clense your meale well from the branne and then keepe it in sweet vessels Now for the baking of bread of your simple meales your best and principall bread is manchet which you shal bake in this manner first your meale being ground vpon the black stones if it be possible which make the whitest flower and boulted through the finest boulting cloth you shall put it into a clean Kimnel and opening the flower hollow in the midst put into it of the best Ale-barme the quantity of three pints to a bushell of meale with som salt to season it with then put in your liquor reasonable warme and kneade it very well together with both your hands and through the brake or for want thereof fold it in a cloth and with your feete tread it a good space together then letting it lie an howre or thereabouts to swell take it foorth and mold it into manchets round and flat scotch about the wast to giue it leaue to rise and prick it with your knife in the top and so put it into the Ouen and bake it with a gentle heate To bake the best cheate bread which is also simply of wheate onely you shall after your meale is drest and boulted through a more course boulter then was vsed for your manchets and put also into a clean tub trough or kimnel take a sowre leauen that is a peece of such like leauen saued from a former batch and well fild with salt and so laid vp to sower and this sower leauen you shall breake in small peeces into warme water and then straine it which done make a deepe hollow hole as was before said in the midst of your flower and therein power your strained liquor then with your hand mixe some part of the flower therewith till the liquor be as thicke as pancake batter then couer it all ouer with meale and so let it lie all that night the next morning stirre it and all the rest of the meale wel together and with a little more warme water barme and salt to season it with bring it to a perfect leauen stiffe and firme then knead it breake it and tread it as was beforesaid in the manchets and so mould it vp in reasonable bigge loaues and then bake it with an indifferent good heat and thus according to these two examples before shewed you may bake any bread leauend or vnleauend whatsoeuer whether it be simple corne as Wheate or Rie of it selfe or compound graine as wheat and rie or wheat and barley or rie and barley or any other mixt white corne only because Rie is a little stronger graine then wheate it shall be good for you to put your water a little hotter then you did to your wheate For your browne bread or bread for your hinde-seruants which is the coursest bread for mans vse you shall take of barly two bushels of pease two pecks of wheat or Rie a pecke a peck of malt these you shall grind altogether and dresse it through a meale siue the putting it into a sower trough set liquor on the fire and when it boils let one put on the water and another with a mash-rudder stir some of the flower with it after it hath been seasoned with salt and so let it be till the next day and then putting to the rest of the flower worke it vp into stiffe leauen then mould it and bake it into great loaues with a very strong heate now if your trough be not sower enough to sower your leauen then you shall either let it lie longer in the trough or else take the helpe of a sower leauen with your boiling water for you must vnderstand that the hotter your liquor is the lesse will the smell or ranknesse of the pease be receiued And thus much for the baking of any kinde of bread which our English Huf-wife shall haue occasion to vse for the maintenance of her family As for the generall obseruations to be respected in the Brew-house or Bake-house they be these first that your Brewhouse be seated in so conuenient a part of the house that the smoke may not annoie your other more priuate roomes then that your furnace bee made close and hollow for sauing fewell and with a vent for the passage of smoake least it taint your liquor then that you preferre a copper before a lead next that your Mash-fat be euer neerest to your leade your cooler neerest your Mash-fat and your Guilfat vnder your cooler adioining to them all seueral cleane tubs to receiue your worts liquors then in your Bake-house you shall haue a faire boulting house with large Pipes to boult meale in faire troughes to laie leauen in and sweet safes to receiue your branne you shall haue boulters searses raunges and meale siues of all sorts both fine course you shall haue faire tables to mould on large ouens to bake in the soales thereof rather of one or two intire stones then of many bricks and the mouth made narrow square and easie to be close couered as