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 To preserue quinces Take Quinces and wipe them very cleane and then chore them and 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 boyle till they be tender and then take them out and pare them and euer as you pare them put them straight into sugar finely beaten then take the water they were sodden in straine it through a faire cloth and take as much of the same water as you thinke will make sirrup enough for the Quinces and put in some of your sugar and let it boile a while and then put in your Quinces and let them boyle a while and turne them and cast a good deale of sugar vpon them they must seeth a pace and euer as you turne them couer them still with sugar till you haue bestowed all your sugar and when you thinke that your Quinces are tender enough take them forth and if your sirrup be not stiffe enough you may seeth it againe after the Quinces are forth To euery pound of Quinces you must take more then a pound of sugar for the more sugar you take the fairer your Quinces will bee and the better and longer they will be precrued Conserue of Quinces Take two gallons of faire water and set it on the fire and when it is luke-warme beate the whites of fiue or six egges and put them into the water and stirre 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 sugar and put them into your liquor and let it boyle till your liquor be as high 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 goe through easily then if you will make it very pleasant take a little Muske and lay it in Rose water and put it thereto then take and seeth it vntill it bee 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 ☞ To keepe Quinces all the yeere 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 boile the same parings and the other peeces in two or three gallonds of water and so let them boyle till all the strength bee sodden out of the sayd Quinces and parings and if any skumme arise whilest it boyles take it away then let the sayd water runne thorough a strayner 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 boile till they be a little soft and then take them from the fire and let them stand till they be 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 sadle 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 bruised nor rotten Fine Ginger Cakes Take of the best sugar 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 all night then poure the water from it and put the same with a little White of an Egge well beaten into a brasse morter the Sugar Ginger Cinamon and all together and beate them together till you may worke it like past then take it and driue it forth into Cakes and print them and lay them before the fire or in a very warme Stoue to bake Or otherwise take Sugar and Ginger as is before said Cinamon and Gum-dragon excepted in stead whereof take onely the Whites of Eggs and so doe as was before shewed you To make Suckets Take Curds the paring of Lemons of Oranges or Pouncithrous or indeede any halfe-ripe greene fruite and boyle them till they be tender in sweete Worte then make a sirrop in this sort take three pound of Sugar and the whites of foure Eggs and a gallon of water then swinge and beate the water and the Eggs together and then put in your Sugar and set it on the fire and let it haue an easier fire 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 Course Ginger-bread Take a quart of Hony 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 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 To candy any roote fruite or flower Dissolue Sugar or sugar candy in rose-Rose-water boile it to an height put in your rootes fruits or flowers the sirrop being cold then rest a little after take them out and boyle the sirrop againe then put in more roots c. then boile the sirrop the third time to an hardnesse putting in more sugar but not rose-Rose-water put in the roots c. the sirrop being cold and let them stand till they candie Ordering of banquets Thus hauing shewed you how to Preserue Conserue candy and make pasts of all kinds in which foure heads consists the whole art of banqueting dishes I will now proceed to the ordering or setting foorth of a banquet where in you shall obserue that March-panes haue the first place the middle place and last place your preserued fruites shall be disht vp first your pasts next your wet suckets after them then your dried suckets then your Marmelades and Goodiniakes then your comfets of all kinds Next your peares apples wardens back't raw or roasted and your Oranges and Leamons 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 foorth a dish made for shew onely as Beast Bird Fish Fowle according to inuention then your
make a pultis to cure any ague-sore take elder leaues and seeth them in milke till they be soft then take them vp and straine them and then boyle it againe till it be thicke and so vse it to the sore as occasion shall serue For the quartaine Feuer For the Quartaine Eeuer or third day ague which is which is of all feuers the longest lasting many times dangerous consumptions blacke iaundies and such like mortall sicknesses follow it you shall take Methridate and spread it vpon a lymon slice cut of a reasonable thicknes and so as the lymon be couered with the Methridate then bind it to the pulse of the sicke mans wrist of his arme about an houre before his fit doth beginne and then let him goe to his bed made warme and with hot cloathes laid vpon him let him try if he can force himselfe to sweat which if he doe then halfe an houre after he hath sweate he shall take hot posset ale brewed with a little Methridate and drinke a good draught thereof and rest till his fit be passed ouer but if he bee hâ—â—d to sweate then with the sayd posset Ale also you shall mixe a few bruised Anny-seeds and that will bring sweate vppon him and thus you shall doe euery fit till they beginne to cease or that sweate come naturally of it owne accorde which is a true and manifest signe that the sicknesse decreaseth Of the pestilent Feuer 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 iuyce of Lymons well mixed and simboliz'd together Also you shall giue him to drink Almond milke made with the decoction of coole hearbes as violet leaues strawberry leaues french mallowes puâ—sline and such like and if the parties mouth shall through the heate of his stomacke or liuer Inflame oâ— grow sore you shall wash it with the sirrop of mulberâ—ies 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 hony boyld 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 boyled sufficiently then put salt to it and so put it in water and worke it into a roule in the manner of a suppositary 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 A preserâ—atiue against the plague To preserue your body from the infection of the plague you shal take a quart of old ale after it hath risen vpon the fire and hath been scummed you shall put therinto of Aristolochia longa of Angelica of Cellandine of each halfe an handfull boile them wel therin then strain the drink through a cleane cloath dissolue therein a dramme of the best Methridate as much Iuory finely powdred and searst and sixe spoonful of Dragon water then put it vp in a closse glasse and euery morniâ—g fasting take fiue spoonful thereof and after bite and chaw in your mouth the dried root of Angelica or smel on a nose-gay made of the tasseld end of a shippe rope and they wil surely preserue you from infection Fâ—r infection of the plaguâ— But if you be infected with the plague and feele the assured signes thereof as paine in the head drought burning weaknesse of stomacke and such like Then you shal take a dram of the best Methridate and dissolue it in three or foure spooneful of dragon water and immediately drink it off and then with hot cloathes or bricks made extreame hot and layd to the soales of your feet after you haue beene wrapt in woollen cloathes compel your selfe to sweat which if you do keep yourselfe moderately therein till the sore begin to rise then to the same apply a liue Pidgeon cut in two parts or else a plaister made of the yolke of an Egge Hony hearbe of grace chopt exceeding small and wheate flower which in very shoâ—t 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 vntil it be whoâ—e For the Pestileâ— Take Fetherfew Malâ—selon Scabious and Mugwort of each a like bruise them and mixe them with old ale and let the sicke drinke thereof sixe spooneful and it wil expel the corruption Another Take Yarâ—ow Tansie Fetherfew of each a handful and bruise them wel together then let the sicke party make water into the hearbs then straine them and giue it the sicke to drinke A preseruation â—g first the â—eâ—ce Take of Sage Rue Brieâ— leaues or Elderleaues of each an handful stampe them and straine them with a quart of white wine and put thereto a little Ginger and a good spooneful of the best Treackle and drinke thereof morning and euening How to draw a plague botch to any place you will Take Smalledge Mallowes Wormewood and Rue stamp them wel together and fry them in oyle Oliue til they be thicke plaisterwise apply it to the place where you would haue it rise and let it lye vntil it breake then to heale it vp take the iuyce of Smallage Wheateflower milke and boile them to a pultis and apply iâ— morning and euening til it be whole A Cordiall for any infection at the heart ☜ Take of Burrage Langdebeefe and Callamint of each a good handful of Hartstongue Red mâ—nt Violets and Marigolds of each halfe a handful boyle them in white wine or faire running water then adde a penny woorth of the best Saffron and as much Sugar and boyle them ouer againe wel then straine it into an earthen pot and drinke thereof morning and euening to the quantity of seauen spoonfuls Against too violâ—nt sweating Take Linseed and Lettice and bruise it wel then apply it to the stomacke and remooue it once in foure houres For the Head-ache ☜ For the Head-ach you shal take of rosewater of the iuyce of Cammomil of womans milke of strong wine venegar of each two spooneful mixe them together wel vpon a chafing-dish of coales then take of a peece of a dry rose cake and steepe it therein and as soone as it hath dâ—anke vp the lyquor and is throughly hot take a couple of sound Nutmegs grated to powder and strew them vppon the rose cake then breaking it into two parts binde it on each side vppon the temples of the head so let the party lye downe to rest and the paine wil in a short
ouer closing the two pasts with the beaten whites of egges very fast together then with your knife cut the lid into diuerse pretty workes according to your fancy then let it in the Ouen and bake it with pies and tarts of like nature when it is back't draw it and trim the lid with sugar as hath bene shewed in tarts and so serue it vp in your second courses A pruen tart Take of the fairest damaske pruens you can get and put them in a cleane pipkin with faire water Sugar vnbruised Cinamon and a braunch or two of Rosemary 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 strayne them into a cleane dish then boyle it ouer againe with Sugar Cinamon and Rose water till it be 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 thinne then hauing patternes of paper cut into diuerse proportions as Beastes Birdes armes Knots Flowers and such like Lay the patternes on the paste and so cut them accordingly then with your fingers pinch vpp the edges of the paste and set the worke in good proportion then pricke 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 drawe it and set it by to coole and thus you may doe by a whole Ouen full at one time as your occasion of expence is then against the time of seruice comes take off the confection of pruens before rehearsed and with your Knife or a spoone fill the coffin according to the thicknesse 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 tart and at the second course and this tart carrieth the colour blacke Apâ—le-tart Take apples and pare them and slice them thin from the chore into a pipkin with White wine good store of Sugar Cinamon a few Saunders and Rosewater and boyle 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 A Spinage tart 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 sugar and cynamon and boyle it till it be as thicke as Marmalad then let it coole and after fiâ—l your coffin and adorne it and serue it in all points as you did your pruen-tart and this carrieth the colour greene A yellow tart Take the yelkes of egs and breake away the filmes and beate thâ—m well with a little creame then take of the sweetest aâ—d thickest creame that can be got and set it on the fire in a cleane skillet and put into it sugar cinamon and rose water and then boyle it well when it is boyâ—d and still boyling stirre it well and as you stirre it put in thâ— egs and so boyle it tiâ—l it curdle then take iâ— fâ—om 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 spooâ—e 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 A white tart Take the whites of egs and beate them with rose-water and a little sweet creame then set on the fire good thicke sweete câ—eame and put into it sugar cynamon rose-water and boyle it well and as it boyles stirre it exceedingly and in the stirring put in the whites of egs then boâ—le iâ— till it curâ—le and after doe in alâ— things as you did to the yellow tart and this carrieth the colour white and it is a very pure white and therefore would be adorned with red carraway comfets and as this to with blaunched almonds like white tarts and full as pure 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 body may be of one colour the eyes of another the teeth of an other and the tallents of another and so of birds the body of one colour the eyes another the legges of an other and euery feather in the wings of a seuerall colour according to fancy 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 goodinyakes as you shall find occasion or inuention and so likewise of knots one trayle of one colour and another of another and so of as many as you please An hearbâ— tart Take sorrell spinage parsley and boyle them in water till they be very soft as pap then take them vp and presse the water cleane from them then take good store of yelkes of egges boild very hard and chopping them with the hearbes exceeding small then put in good store of currants sugar and cynamon and stirre all well together then put them into a deepe tart coffin with good store of sweete butter and couer it and bake it like a pippin tart and adorne the lid after the baking in that manner also and so serue it vp To bake a pudding pye Take a quart of the best creame and set it on the fire and slice a loaâ—e of the lightest white bread into thinne slices and puâ— into it and let it stand on the fire till the milke begin to rise then take it off put it into a bason and let it stand till it be cold then put in the yelkes of foure egges and two whites good store of currants Sugar 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 it your pudding and bake it sufficiently then when you serue it strow Sugar vpon it A White pot 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 yelks of sixe
egs two whites Currants Sugar Sinamon and Rose-water and Salt then put it into a pan or pot as 〈…〉 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 OF banqueting stuffe and conceited dishes 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 Banqueting stuffe and conceited dishes with other pretty and curious secrets necessary for the vnderstanding of our English Hous-wife for albeit they are not of generall vse yet in their due times they are so needfull for adornation that whosoeuer is ignorant therein is lame and but the halfe part of a compleat Hous-wife To make paste of Quinces ☞ To make paste 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 and seaâ—sed and put in a little rose-Rose-water and boiâ—e it together tiâ—l it be thicke then puâ— in the cut Quinces and so boyle them together tâ—ll it be stâ—ffe enough to mold and when it is cold then role it and print it a pound of Quinces will take a pound of sugar or neere thereabouts To make thin quince cakes To make thin Quince cakes take your quince when it is boyled soft as before said and dry it vpon a Pewter plate with soft heate be ouer stirring of it with a slice till it be hard then take searced sugar quantity for quantitâ— strow it into the quince as you beate it in a woodden or stone morter and so role them thin print them To preserue quinces ☜ To preserue Quinces first pare your Quinces and take out the cores and boile the cores and parings all together 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 sirrup till they be tender then take them vp and boile your sirrup 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 Ipocras To make Ipocras take a pottle of wine two ounces of good Cinamon halfe an ounce of ginger nine cloues sixe pepper cornes and a nutmeg 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 when it is well setled let it run through a woollen bag made for that purpose thus if your wine be claret the Ipocras wil be red if white then of that color also To make ielly To make the best Ielly take calues feet and wash them and scald off the haire as cleane as you can get it then split them and take out the fat and lay them in water shift them then bâ—ile 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 boyle all well together againe Then beate the white of an egge an 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 Townefall Also if you want calues feete you may make as good Ielly if you take the like quantity of Isingglasse and so vse no calues feete at all 〈…〉 To make the best Lâ—ach take Isingglasse and lay it two houres in water and shift it and boyle 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 strayne them and put in whole Mace and Ginger slic't and boile them till it taste well of the spâ—ce then put in your Isingglasse and sugar and a little rose-Rose-water and then let them all runne through a strainer 〈…〉 Ginger bread Take Claret wine and colour it with Townefall and put in sugar and set it to the fire then take wheat bread finely grated and sifted and Licoras Aniseedes Ginger and Cinamon beaten very small and searsâ—d and put your bread and your spice all together and put thâ—m into the wine and boile it and stirre it till it be thicke then mould it and print it at your pleasure let it stand neither too moist nor too warme Marmalad of quinces red To make red Marmelade of Quinces take a pound of Quinces and cut them in halfes and take out the coâ—es 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 keepe them couered with a Pewter dish so that the stâ—mme or aire may câ—me a little out the longer they are in boyling 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 sirrup 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 be 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 Marmalad wines To make white Marmalade you must in all points vse your quinces as is before said only you must take but a pint of water to a pound of quinces and a pound of sugar and boile them as fast as you can and couer them not at all To make Iumbals To make the best Iumbals take the whites of three egges and beate them well and take off the froth then take a little milke and a pound of fine wheate flower sugar together finely sifted and a few Aniseeds well rub'd and dried and then worke all together as stiffe as you can worke it and so make them in what formes you please and bake them in a soft ouen vppon white Papers To make Bisket bread To make Bisket-bread take a pound of fine flower a pound of sugar finely beaten and searsed and mixe them together Then take eight egges and put foure yelks and beate them very well together then stâ—ow in your flower and sugar as you are beating of it by a little at once it will take very neere an houâ—es bâ—aâ—m then take halfe an ounce of Aniseedes and Coriandâ—r-seeds and let them be dried and rubbed very cleane and
Grains Cloues Aniseeds Fennell seeds Caâ—away seeds of each one dramme then take Sage Mints Red roses Time Pellitory Rosemary Wild-time Camomile and Lauender of each a handfull then bray the spices small and the hearbs also and put all 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 gallond 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 dropsie helpes the stone the stinking breath maketh one seeme yong To make Cinamon water Take a pottell of the best Sack and halfe a pint of Rose water a quarter and halfe 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 and attend it with cold wet cloathes to 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 and comforteth the vitall spirits Sixe most pretious waters whâ—ch Hepocrates made and sent to a Queene sometimes liuing in England 1 Take Fennell Rew Veruine Endiue Betony Germander Red rose Capillus Veneris of each an ounce stampe them and keepe 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 clearenesse and purgeth all grosse humors 2 Take Salgemma a pound and lappe it in a greene docke leafe and lay it in the fire till it be will rosted and waxe white and put it in a glasse against the ayre a night and on the morrow it shall bee 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 euills in the body 3 Take the roots of Fennell Parseley Endiue Betonyâ— 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 restrayneth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parsley Achannes Veruine Carawaies and Cenâ—â—â—ry of each ten drams beate 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 body 5 Take limmell of gold siluer lattin copper iron steele and lead and take lethurgy of gold and siluer take Calamint and Columbine and steepe all together the first day in the vrine of a man-child that is between a day a night the second day in white wine the third day in the iuice of fenell the fourth day in the whites of egs 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 water in a vessell of gold or siluer the vertues of this water are these first it expelleth all rhumes and doth away all manner of sicknesse from the eyes and weares away the pearle pin and webbe it draweth againe into his owne kinde the eye-lidds that haue beene bleaâ—ed it easeth the ache of the head and if a man drinke it maketh him looke young euen in old age besides a world of other most excellent vertues 6 Take the Gold-smiths stone and put it into the fire till it be red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beate it small and cleanse it as cleane as you may and after set it in the Sunne with the water of Fennell distilled and Veruine Roses Celladine and Rew and a little Aquauite and when you haue sprinkled it in the water nine times put it then in a vessell of glasse and yet vpon a reuersion of the water distill it till it passe ouer the touch foure or fiue inches and when you will vse it then stirre it all together and then take vp a drop with a feather and put it on your naile if it abide it is fine and good then put it in the eye that runneth or annoint the head with it if it ake and the temples and beleeue it that of all waters this is the most pretious and helpeth the sight or any paine in the head The water of Cheruyle is good for a sore mouth The vertues of seuerall waters The water of Callamint is good for the stomacke The water of Planten is good for the fluxe and the hot dropsie Water of Fennell is good to make a fat body small and also for the eyes Water of Violâ—ts is good for a man that is sore within his body and for the raynes and for the liuer Water of Endiue is good for the dropsy and for the iaundise and the stomacke Water of Borage is good for the stomacke and for the Iliaca passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for old age and all inward sicknesses Water of Radish drunke twice a day at each time an ounce or an ounce and a halfe doth multiply and prouoke lust and also prouoketh the tearmes in women Rosemary water the face washed therein both morning and night causeth a faire and cleere countenance also the head washed therewith and let dry of it selfe preserueth the falling of the haire and causeth more to grow also two onunces of the same drunke driueth venome out of the body in the same sort as Methridate doth the same twice or thrice drunke at each time halfe an ounce rectifieth the mother and it causeth women to bee fruitfull when one maketh a Bath of this decoction it is called the Bath of life the same drunke comforteth the heart the brayne and the whole body and cleanseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickely and hath all the vertues of Balme Water of
here before I proceede any further how she shaâ—l dye her wooll her selfe into any colour meete for heâ— vse To dye wâ—oll blacke First then to dye wooll blacâ—e you shall take two pound of Gals and bruâ—se them then take halfe so much of the best greene Coperas and boyle them both together in two gallons of running water then shall you put your wooll therein and boile it so done take it for hand dry it To dye wooll of haire câ—lâ—râ— If you will dye your wooll of a bright haire colour first boyle your wooll in Allum and water then take it foorth and when it is cold take chamber-lye and chimâ—ey-soote and mixing them together well boyle your wooll againe therein and stirre it exceeding well about then take it forth and lay it where it may conueniently dry To dye wooll red If you would dye your wooll into a perfect red colour set on a pâ—n full of water when it is hot put in a peâ—ke of Whâ—ate branne and let it boyle a little then put it into a tub and put twice as much cold water vnto it and let it stand vntill it be a weeke old hauing done so then shall you put to ten 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 boyle the space of an houre Then take it againe and then set on more branne 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 panne againe with faire water and then take a pound of Saradine bucke and put it therein and let it boyle the space of an egge seething then put in the wooll and stirre it three or foure times about and open it well after dry it To dye wooll blew To dye Wooll blew take good store of old chamber-lye and set it on the fire then take halfe a pound of blew Neale Byse or Indico and beate it small in a morter and then put it into the Lye and when it seethes put in your wooll To dye a Puke To dye Wooll of a puke colour take Galles and beate them very small in a morter put them into faire seething water and boyle your Wooll or your Cloth therein and boyle them the space of halfe an howre then take them vp and put in your Copheras into the same liquor then put in your wooll againe and doing thus once or twice it will bee sufficient To dye a sinder colour And if you will dye your Wooll of a Sinder colour which is a very good colour you shall put your redde wooll into your puke liquor and then it will failelesse be of a sinder colour To dye greene or yellow If you will dye your wooll either greene or yellow then boyle your Woodward in faire water then put in your Wooll or cloth and the Wooll which you put in white will be yeâ—low and that wooll which you put in blew will be greene and all this with one liquor prouided that each be first boyled in Allom. 〈…〉 wooll 〈◊〉 dying When you haue thus died your wooll into those seuerall colours meete 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 roasing was to mâ—ke it receiue the colour or dye this second is to 〈…〉 the oyle and make it 〈◊〉 for spinning which 〈◊〉 as you haue â—oâ—e you shall mixâ— your colours together whâ—â—ein you are to note that the best medly is 〈…〉 compounded of two colouâ—â— onely as a 〈…〉 for to haue more is but confu◠〈…〉 but distraction to the sight 〈…〉 the proportion or your mixtures you shall 〈◊〉 take two parts of the darker colour and but a third 〈◊〉 of the light As for example your Web containes 〈◊〉 pound and the colours are red and greene you 〈◊〉 it 〈◊〉 tâ—ke right pound of the greene wooll and but 〈◊〉 pouâ—d of the red and so of any other colours whâ—râ— thâ—re is difference in brightnesse 〈…〉 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 oâ—â— darke As thus you will haue Crimson Yellow and 〈◊〉 you shall take of the Crimson and yellow of each two pound and of the puâ—e eight pound 〈…〉 is two light colours to one darke but if you 〈…〉 a greene and an orenge tawny which is 〈…〉 and one light then you shall taâ—e of the puke and greene and the orenge tawny of each a like quantity 〈…〉 of or her foure pounds when you haue equally diuided yoâ—r portions then you shall spread vppâ—n the ground a sâ—eâ—e and vpon the same first lay a thin layre or bed of your darker colour all of one euen thickâ—esse then vpon the same layre lay anâ—ther much thinner of the brighter quantity being so 〈◊〉 â—s you guesse it hardâ—y halfe so muâ—h as the darker thâ— couâ—r it ouer with aâ—oâ—hâ—r layre of the sad colour or colâ—â—rs againe then vpon it another of the bright againâ—◠〈◊〉 thus lay layre vpon laâ—re till all your wooll be 〈◊〉 then beginning at one end to râ—le vp round and 〈◊〉 together the whole bed of wooâ—l and then causing one to kneele hard vpon the rouâ—e that 〈◊〉 may not stirâ—e nor open with your hands toase and puâ—l out all the wooll in small peeces And then taking a paire of Stoâ—â—e-cards sharpe and large and bound fâ—st to a forme 〈◊〉 such like thing and on the the same Combe and Card ouer all the wooll till you see it perfectly and vndistinctly mixed together and that indeed it is become one intire colour of diuerse without spots or vndâ—uided lockes or knots in which doing you shall be very carefull and heedfull with your eye and if you finde any hard knot or other felter in the wooll which will not open though it be neuer so small yet you shall picke it out and open it or else being any other 〈◊〉 cast it away for it is the greatest art in House wifery to mixe these wools aright and to make the cloâ—h without blemish Of the dying of Wooll Your wooll being thus mixed perfectly together you shall then oyle it or as the plaine House-wife termes it grease it In this manner being said in a round flaâ— bâ—d you shall take of the best Rapâ— oyle or for want thereof either well rayd red gooâ—â— grease or swines grese and hauing melted it with your hand sprinkle it all ouer your wooll and worke it very well into the same then turne your wooll about and doe as much on the other side till you haue oyled all the wooll ouer and that there is not a locke which is
halfe a nutshel full of Bay-salt and strew it amongst the roots and then when they are very wel beaten straine them through a cleane cloath then grate some Cattham Aromaticus mixe it good and sâ—ffie with the iuyce of the roots and when you haue done so put it into a quil and snuffe it vp into your nose and you shall find ease Another Another for the Tooth-ake take smal Sage Rue Smallage Fetherfew Wormewood and Mints of each of them halfe a handful then stampe them wel all together putting thereto foure drams of vinegar and one dram of Bay salt with a penny-worth of good Aquavitae stir them well together then put it betweene two linnen clouts of the bignesse of your cheeke temples and iawe and quilt it in manner of a course imbrodery then set it vpon a chafing-dish of coales and as hot as you may abide it lay it ouer that side where the paine is and lay you downe vpon that side and as it cooles warme it againe or else haue another ready warme to lay on A driâ—â—e for a â—â—â—â—le in the eye To make a drinke to destroy any pearle or filme in the eye take a good handfull of Marigold plants a handfull of Fennell as much of May-weed beate them together then straine them with a pint of beere then put it into a pot stop it close that the strength may not goe out then let the offended party drinke thereof when he is in bed lie of that side on which the pearle is likewise drinke of it in the morning next his heart when he is risen Fâ—r pâ—â—â—e in 〈…〉 For payne in the eies take Milke when it comes new from the Cowe and hauing syled 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 eies it will ease them 〈…〉 For dimme eyes take Wormewood beaten with the gall of a Bull and then strane it and annoynt the eyes therewith and it will cleare them exceedingly Foâ— sore eyes For sore eyes or blood shotten eyes take the white of an egge beaten to oyle as much Rosewater as much of the iuyce of House-leeke mixe them well together then dippe flat pleageants therein and lay them vppon the sore eyes and as they drye so renew them againe and wet them and thus doe till the eyes be well For waterie eyes For watery eyes take the iuice of Affodill Mirrhe and Saffron of each a little and 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 〈◊〉 For a Canker or any sore mouth take Choruile and beate it to a salue with old ale and Allum water and annoynt the sore therewith and it will cure it A swelled mouth For any swelling in the mouth take the iuice of wormwood Cammomill and Shirwitt and mixe them with hony and bath the swelling therewith it will cure it For the Quinsie For the Quinsie or Quinacy giue the party to drinke the hearbe Mouseare steept in ale or beere and looke where you see a swine rub himselfe and there vpon the same place rubbe a sleight stone and then with it sleight all the swelling and it will cure it Against drunkennes If you would not be drunke take the pouder of Betany and Coleworts mixt together and eate it euery morning fasting as much as will lie vpon a sixpence and it will preserue a man from drunkennesse To quicken the wit 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 For the Kings euill If a man be troubled with the Kings euill let him take the red docke and 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 Addition to the particular sicknesses and first of the head and the parts thereof the lungs 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 be annointed therewith is good for any payne therein Another Take Rowe and steepe it in Vinegar a day and a night the Rowe being first well bruised then with the same annoynt the head twice or thrice a day For the head â—ke and to slay bleeding at the nose Take the white of an egge and beate it to oyle then put to it Rosewater and the pouder Alablaster then take flaxe and dippe it therein and lay it to the temples and renâ—we it two or three times a day To draw out bones broken in the head Take Agrymonâ—e 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 For the falling of the mould of the head Take the leaues of Agrymonie and boile them in hony till it be thicke like a plaister and then apply it to the wound of the head warme For the Squynancy Take a table napkin or any linnen cloath and wet it in cold water and when you goe to bed apply it to the swelling and lie vpright thus doe three or of foure times in a night till the swelling waste For the tooth-ake Take two or three dock roots as many daysy roots and boyle them in water till they be soft then take them out of the water and boyle them well ouer againe in oylâ— Oliue then straine them through a cleane cloath and anoynt the pained tooth therewith and keepe your mouâ—h close and it will not onely take away the payne but also ease any megrem or griefe in the head To make teeth white Take a sawcer of strong vinegar and two spoonefulls of the pouder of Roch allom a spooneful of white salt and a spoonefull of hony seeth all these till it be as thinne as water then put it into a close viol and keepe it and when occasion serues wash your teeth therewith with a rough cloath and rub them soundly but not to bleed To draw teeth wiâ—â—t yroâ— Take some of the greene of the elder tree or the apples of oake trees and with either of these rub the teeth and gummes and it will loosen them so as you may take them out For teeth thâ—t are yellow Take Sage and salt of each a like and stampe them well together then bake it till it be hard and make a fine pouder thereof then therewith rub the teeth euening and morning and it will take away all yellownesse For teeth that are loose First let them bloud then take Harts
horne or Iuorie and red Pympernell and bruise them well together then put it into a linnen cloath and lay it to the teeth it will fasten them For any venom in the eare Take the iuyce of Louage and drop it into the eare and it will cure any venome and kill any worme earewigge or other vermine For a stinking breath which commeth from the stomacke Take two ounces of comine and beate in a morter to fine pouder then boile it in wine from a pottell to a quart then drinke therof morning and euening as hot as you can 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 mixe them all well together and boile 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 for stinking 〈…〉 Take red nettles and burne them to a pouder then adde as much of the pouder of pepper and mixe them well together and snuffe thereof vp into the nose and thus do diuers times a day For a canker in the nose Take old ale and hauing boyld it on the fire clens'd it adde thereto a pretty quantity of lyfe hony and as much allom then with a setrindge or such like wash the sores therewith very warme A red water for any canker Take a gallond of running water and boile it to a pottell then put to it a handfull of red sage a handfull of Cellandine a handful of Honysuckles a handful of woodbine leaues flowers then take a penniworth of graynes made into fine pouder and boile all very well together then put to it a quart of the best life hony of a yeare old and a pound of Roch allom let al boyle together till it come to a pottell then straine it and put it into a close vessell and therewith dresse and annoint the sores as occasion serues it will heale any canker or vlcer and cleanse any wound It is best to be made at Midsomer To cleare the eyes Take the flowers and rootes of Primrose cleane washt in running water then boile them in faire running water the space of an houre then put thereto a pretty quantity of white copperas and then straine all through a linnen cloath and so let it stand a while and there will an Oyle appeare vpon the water with that oyle annoynt the lids and the browes of your eies and the temples of your head and with the water wash your eyes and it is most soueraigne Another for the sight Take Fâ—fteene seeds of Gyneper and as many Gromell seeds fine branches of Fenell beate them all together then boyle them in a pint of old ale till three parts be wasted then straine it into a glasse and drop thereof three drops into each eye at night and wash your eyes euery morning for the space of fifteene daies with your owne water and it will cleare any decayed sight whatsoeuer For sore eyes Take red Snayles and seeth them in faire water and then gather the oyle that ariseth thereof and therewith annoint your eyes morning and euening For sicke eyes Take a gallond or two of the dregges of strong ale put thereto a handfull or two of Comyne and as much salt and then distill it in a Lymbecke and the water is most pretious to wash eyes with Fâ—r 〈◊〉 eyes Take Cellandine Rue Chervile Plantaine and anyse of each alike and as much fenell as of all the rest stamp them all well together then let it stand two daies and two nights then straine it very well and annoynt your eyes morning and euening therewith For the pin and webb in the eye Take an egge and rost extreame hard then take the white being very hot and lapp in it as much white copperas as a pease and then violently straine it through a fine cloath then put a good drop thereof into the eye and it is most soueraigne A poudâ—r for the pin and webb in the eye Take two drams of prepard Tussia of Sandragon one dram of Sugar a dram bray them all very well together till they be exceeding small then take of the pouder blow a little thereof into the eye and it is soueraigne A pretious water for the eyes Take of Red rose leaues of Smalladge of Maiden haire Eusaace endiue succory red fenell hill-wort and cellandine of each halfe a quarter of a pound wash them cleane and lay them in 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 and the third like balme any of these is most pretious for sore eyes and hath recouered sight lost for the space of Ten yeares hauing been vsed but foure dayes To make haire to grow Take the leaues of willow and boile them well in oyle and therwith annoint the place where you would haue any haire to grow whether vpon head or beard Another Take Treakle water and hony boyle them together and wet a cloath therein and lay it where you would haue haire to grow and it will come speedily For a pimpled or red saucy face Take nine or ten egges and rost them very hard then put away the yolkes bray the whites very small with three or foure ounces of white Copporas till it be come to perfect oyntment then with it annoint the face moring and euening for the space of a weeke and more For the rhume Take the rynde of Issop and boile it or burne it and let the fume or smoke goe into the mouth and it it will stay any rhume falling from the head For hoarsenes in the throate Take a pint of running water and three spoonefulls of hony and boile them together and skime off the filth then put thereto on ounce of small Raysons and straine it well through a cloath and so drinke it morning and euening For a dangerous cough Take Aquauitae and salt and mixe it with strong old ale and then heate it on the fire and therewith wash the soules of the feete when you goe to bed For the dry cough Take of cleane Wheate and of cleane Barly of each a like quantity 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 adde thereto a quarterne of fine Lycoras pouder and two penyworth of gumme-Arabecke then boyle it ouer againe and straine it and keepe it in a sweete vessell and drinke thereof morning and euening For the tisicke Take the best wort and let it stand till it be yellow then boyle it and after let it coole then put to it a little quantity of barme and saffron and so drinke of it euery morning and euening while it lasteth otherwise take
hore-hound violet leaues and Isop of each a good handfull seeth them in water and put thereto a little Saffron Lycoras and Sugar-candy after they haue boiled a good while then straine it into an earthen vessell and let the sicke drinke thereof sixe spoonefull at a time morning and euening or lastly take the lunges of a Fox and lay it in rose-rose-water or boyle it in rose-rose-water then take it out and dry it in some hot place without the sunne then then beate it to pouder with Sugar-candy and eate of this pouder morning and euening For griefes in the stomacke To ease paine in the stomacke take Endiue Mints of each a like quantity and steepe them in white Wine a dayes space then straining it and adding thereunto a little Cinamon and Pepper giue it to the sicke person to drinke and if you adde thereto a little of the pouder of Horse-mint and Calamint it will comfort the stomacke exceedingly and occasion swift and good digestion For spitting of blood For spitting of blood whether it proceede of inward bruises ouerstraining or such like you shall take some pitch and a little Sperma Caeti and mixe it with old ale and drinke it and it will stay the the flux of blood but if by meanes of the bruise any outward griefe remayne then you shall take the hearbe Brockellhempe and frying it with sheepes tallow lay it hot to the grieued place and it will take away the anguish For vomiting To stay the fluxe of vomiting take Worme-wood and sowre bread toasted of each like quantity beat them well in a morter then ad to them as much of the iuyce of mints and the iuyce of Plantaine as well bring it to a thick salue then fry them all together in a fryingpan 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 and strengthen the stomacke To force one to vomite 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 vomit presently but do this seldome and to strong bodyes for otherwise it is dangerous For the Iliaca passio For the Iliaca passio take of Polipody an ounce and stampe it then boyle it with prunes violets in sennell-sennell-water or Anni-seeds-water take thereof a good quantity then strayne it and let the partie euery morning and euening drinke a good draught thereof Additions to the diseases of the stomack For the stomacke If the stomacke be troubled with winde or other paine take Commine and beate it to pouder and mixe with it red wine and drinke it at night when you goe to bed diuers nights together For the Illica passio Take Brokelime roots and leaues wash them cleane and dry them in the Sunne so dry that you may make pouder thereof then take of the pouder a good quantity and the like of Treakle and put them in a cup with a pretty quantity of strong oâ—d ale and stirre them well together and drinke thereof first and last morning and euening for the space of three or foure dayes and if need doe require vse the same in the brothes you doe eate for it is very soueraigne For paine in the breast Take Hartshorne or Iuory beaten to fine pouder and as much Cynamon in pouder mixe them with Vinegar and drinke thereof to the quantity of seauen or eight spoonefuls For the Mother Take the water of Mouseare and drinke thereof the quantity of an ounce and a halfe or two ounces twice or thrice a day or otherwise take a little Nutmeg a little Cinamond a little Cloues a little Mace and a very little Ginger and the flowers of Lauender beate all vnto a fine powder and when the passion of the mother commeth take a chaffingdish of good hot coales and bend the Patient 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 is a present cure Obstructions of the liuer Against obstructions in the Liuer take Aniseeds Ameos Burnet Camomile and the greater Centuary and boyle them in white wine with a little hony and drinke it euery morning and it wil cure the obstructions and cleanse the Liuer from all imperfection Against the heat of the Liuer Agaynst the heate and inflammation of the Liuer take Endiue dryed to pouder and the meale of Lupin seedes and mixe it with hony and the iuyce of Worme-wood make a cake thereof and eate it and it wil asswage the great heate and inflammation of the Liuer and take away the pimples and rednesse of the face which proceedeth from the same For the Plurisy To preuent a Plurisie a good while before it come there is no better way then to vse much the exercise of ringing or to stretch your armes vpward so as they may beare the weight of your body and so to swing your body vp and downe a good space but hauing caught a Plurisie and feeling the gripes stitches and pangs thereof you shal presently cause the party to be let blood then take the hearb Althea or Hollyhocke and boyle it with vinegar and Linseede til it be thicke plaister-wise and then spread it vpon a peece of Allom Leather and lay it to the side that is grieued and it wil helpe it A playster for a stitch To help a stitch in the side or else where take Doues dung red Rose leaues and put them into a bag and quilt it then throughly heat it vpon a Chaffingdish of coales with vinegar in a platter then lay it vnto the pained place as hot as may be suffered and when it cooleth heat it againe Heate in the Liuer For any extraordinary heate or inflammation in the Liuer take Barbaries and boyle them in clarified whay and drinke them and they wil cure it For the Consumption If you wil make a Cordial for a Consumption or any other weaknes 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 Sorrel violet leaues Spinage Endiue Succory Sage Hissop of each a good quantity then take prunes and raisins and put them all to the broth and seeth them from a quart to a pint 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 staunch bâ—oâ—d To staunch blood take the hearb Shepheards-purse if it may be gotten distilled at the Apothecaries and drinke an ounce thereof at a time morning and
euening and it wil stay any fluxe of blood natural or vnnatural but if you cannot get the distilled water then boyle a handful of the hearb with Cinamon and a little Sugar in Claret wine and boyle it from a quart to a pint and drinke it as oft as you please also if you but rubbe the hearbe betweene your hands you shal see it wil soone make the blood returne For the yellow iâ—undisâ—â— For the Yellow Iaundisse take two peny worth of the best English Saffron drye 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 down 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 been often times prooued For the yellow 〈◊〉 For the Yellow Iaundisse take Pimpernell and Chickeweed stampe them and straine them into posset ale and let the party drink thereof morning and euening For a desperate yeâ—low iaunâ—isse For the Yellow Iaundisse which is desperate and almost past cure Take sheepes dung new made and put it into a cup of Beare or Ale and close the cup fast and let it stand so al night and in the morning take a draught of the clearest of the drinke and giue it vnto the sicke party For the blacke Iaundisse For the blacke Iaundisse take the hearbe called Penyryall and eyther boyle it in white Wine or drinke the iuyce thereof simply by it selfe to the quantity of three or foure spooneful at a time and it wil cure the blacke Iaundisse Additions To the diâ—eases of the liuer For wasting of the Liuer Take of Hyssop Parsley and Harts-tongue of each a like quantity and seeth them in wort til they be soft then let it stand til it be cold and then drinke thereof first and last morning and euening A restoratiue for the Liuer Take Fenel roots and Parsley roots of each a like wash them cleane and pil off the vpper barke and cast away the pith within then mince them smal then put them to three pints of water and set them ouer the fire then take figges and shred them smal Lyeoras and breake it smal and put them to the hearbs and let al boile very wel then take Sorrel and stamp it and put it to the rest and let it boile til some part be wasted then take a good quantity of honey and put to it and boile a while then take it from the fire and clarifie it through a strayner into a glasse vessel and stop it very close then giue the sick to drinke thereof morning and euening To heale a ring worme coÌ„ming of the heate from the liuer Take the stalke of Saint Mary Garcicke and burne it or lay it vpon a hot tyle stone vntil it be very drye and then beate it into pouder and rub the sore therewith til it be whole To staunch blood Take Wooll in the Walkmil that commeth from the cloath and flyeth about like Doune and beate it into pouder then take thereof and mixe it with the white of an egge and wheate flower and stampe them together then lay it on a linnen cloath or Lint and apply it to the bleeding place and it wil stanch it For gâ—eat danger in bleeding If a man bleed and haue no present helpe if the wound be on the foot bind him about the ankle if in the legges bind him 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 list and the blood wil presently staunch For a stitch Take good store of Cynamon grated and put it into posset Ale very hot and drink it and it is a present cure A bath for the Dropsie Take a gallond of running water and put to it as much salt as wil make the water salt as the Sea water then boyle it a good while and bath the Legs therein as hot as may be suffered For the dropsy For the Dropsie take Agnus castus Fennel Affodill darke Wal-wort Lupins and Wormwood of each a handful and boyle them in a gallon of white Wine vntil a fourth part be consumed ☞ then strayne it and drinke it morning and euening halfe a pinte thereof and it wil cure the Dropsie but you must be careful that you take not Daffodil for Affodil Paine in the Spleene For paine in the Spleene take Agnus castus Agrimony Aniseeds Centuary the great and Wormwood of each a handful boile 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 vsual meales let him neyther 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 drink out of a cup made of Tamoriske wood and he shal surely find remedy For paine in the side For any pain in the side take Mugwort and red Sage dry them betweene two tile stones and then put it in a bag and lay it to your side as hot as can be indured For fatnes and short breath To helpe him that is exceeding fat pursie and short breathed take hony clarified and bread vnleauened make toasts of it and dippe the toasts into the clarified hony and eate this diuers times with your meate Additions To the diseases of the Spleene Take a lump of yron or steele and heat it red hot and quench it in Wine then giue the wine to the sicke party to drinke For the Spleen For the stopping of the Spleene Take Fenel seeds and the roots boile them in water and after it is cleansed put to it hony and giue it the party to drinke then seeth the hearbe in oyle and wine together and playster wise apply it to the side For the hardneâ— of the Spleene Make a playster of Worme-wood boyled in oyle or make an oyntment of the iuyce of Worme wood of Vinegar Armoniacke Waxe and Oyle mixt and melted together and annoynt the side therewith eyther in the Sunne or before the fire Diseases of the heart Take the pouder of Galingal and mixe it with the iuyce of Burrage and let the offended party drinke it with sweet wine For the passion of the heart 〈◊〉 heart sickenesse Take Rosemary and Sage of each an handful and seeth them in white wine or strong Ale and then let the patient drinke it lukewarme For fatnes aâ— about the hart Take the iuice of Fenell mixt with hony and seeth them together til it be hard and then eate it Euening and Morning and it wil consume away the fatnesse For the wind Collicke For the wind Collicke which is a disease both general and cruel there be a world of remedies yet none more approued then this which I wil repeate you shal take a Nutmeg sound and large and diuide it equally into foure
that Amomum hath bin sodden in and of the decoction make a pessary and it wil giue ease A generalâ—ing for a 〈◊〉 in 〈◊〉 Take two or three egges and they must be neyther râ—st nor â—aw but betweene both and then take butter that salt 〈◊〉 came in and put it into the egges and sup them off and eate a peece of browne bread to them and drinke a draught of smal Ale To dâ—lâ—uer the deâ—d 〈◊〉 Take the root of Arâ—stoâ—ochia rotunda and boyle it in wine and oiâ—e make a fomentation thereof and it helps To increase milke Take the buds and tender crops of Briony and boile them in broth or pottage and let the woman eat thereof it is soueraine For a woman that is nâ—â— brought in bed and â—oundeth much Take Mugwort motherwort and mints the quaintity of a handful in al seeth them together in a pint of malmsey and giue her to drinke thereof two or three spooneful at a time and it wil appeaseth her swounding To prouoke sleepe Take Heâ—bane stamped and mixt with vinegar and apply it plaister wise ouer al the forehead and it wil cause sleepe For sâ—re brests Take Sage Smallage mallowes and Plantaine of each an handful beat them al wel in a morter then put vnto them oatemeale and milke and spread it on a fine linnen cloath an inch thicke and lay it to the brest or brests or otherwise take white bread Leauen and straine it with Creame and put thereto two or three yolkes of egges Salt oyle or oyle of Roses and put it vpon a soft fire til it be warme and so apply it to the brest For Morphew of both kinds For Morphew whether it be white or blacke take of the Lethargy of gold a dram of vnwrought Brimstone two drams beate them into fine pouder then take of the oyle of Roses and Swines grease of each a like quantity and grind them al together with halfe a dram of camphire and a little venegar and annoynt the same therewith morning and euening To breed haire To breed haire take Southern-wood and burne it to ashes and mixe it wel with common oyle then annoynt the bald place therewith morning and euening and it wiâ— breed haire exceedingly For the Gout For the gout take Aristolochia rotunda Althea Bettony and the rootes of wild Neepe and the rootes of the wild docke cut in peeces after the vpper Rind is taken away of each a like quantity boyle then al in running water til they be soft and thicke then stampe them in a morter as smal as may and put thereto a little quantity of chimney soot and a pint or beâ—ter of new milke of a Cow which is all of one entire colour and as much of the vrine of a man that is fasting and hauing stirred them all wel 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 wil giue him ease For the Ciatica For the Cyatica take of Mustard seed a good handfull and as much in weight of Hony and as much in weight of figges and crummes of white bread halfe so much then with strong vinegar beate it in a morter till it come vnto a salue then apply it vnto the grieued place and it will giue the grieued party ease so wil also a plaister of Oxicrotium if it be continually warme vpon the same For any payne oâ— swelling or the stinging of Venemous beasts To helpe all manner of swellings or aches in what part of the body soeuer it be or the stinging of any venemous beast as Adder Snake or such like take Horehound Smallage Porrets small mallowes and wild tansey of each a like quantity 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 be a thicke playster then lay it vpon a blew woollen cloath and lay it to the griefe as hot as one can suffer it For swellings in the leg or feete For any swelling in the legges or feete take a good handful of water Cresses and shread them small and put them in an earthen pot and put thereto thicke Wine Lees and wheat bran and Sheeps suet of each of them alike quantity and let them boile together vntill they be thicke then take a linnen cloth bind it about the sore and swelling as hot as the party grieued can indure it let it remayne on a whole night and a day without any remouing and when you take it away lay to it a fresh plaisâ—er hot as before and it wil take away both the paine and the swelling Other Surgions for this griefe take hony and beere and heat them together and therewith bath the swelling both morning and euening A water to wash a sore with To wash any sore or Vlcer take running water and Bolcarmoniacke and Camphire and boyle them together and dip in a cloath and lay it to the sore as hot as may be indured also Plantaine Water is good to kill the heate of any sore or if you take Woodbine leaues and bruise them smal it wil heale a sore or if you wash a sore with Veriuyce that hath beene burnt or scalded it is a present remedy A pultis for a sore There be diuers others which for this griefe take the greene of Goose dung and boyle it in fresh butter then strayne it very cleane and vse it Also Sallet oyle and Snow water beaten together will cure any scald or burning For any olde sore To cure any old sore how grieuous soeuer it be take of new milke three quarts a good handful of Plantain and let it boile til a pint be consumed then adde three ounces of Allom made in powder and one ounce and a halfe of white Sugar candy powdered Also then let it boile a little til it haue hard Curd then straine it with this warme wash the Vlcer and all the member about it then dry it and lay vpon the vlcer vnguentum Basilicon spread on lint and your diminium plaister ouer it for this strengthneth 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 spoonful when the milke doth seeth put in the Allom and vinegar then take off the curd and vse the rest as was before said and it wil cure it For any scabs or itch For scabs or itch take vnguentum populion and therewith annoint the party and it wil helpe but if it be more strong and ranke take an ounce of Nerue oyle and three penyworth of Quicksiluer and beate and worke them together vntil you see that assuredly the Quicksiluer is Kild then let the party annoynte therewith the palmes of his hands the boughs at his elbowes his arme pits and hams and it wil cure al his body For the Leprosie To cure the Leprosie take the
buds and Elder buds stampe and straine them then put thereto a little Venice-turpentine Waxe and Rosin and so boile them together and therewith dresse the sore or else â—ake two handful of plantaine leaues bray them smal and straine 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 To take away dead flesh Take an ounce of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a pott 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 A water for a 〈◊〉 Take a gallon of Smithes sleacke water two handfulls of sage a pint of hony a quart of ale two ounces of Allom and a little white copporas seeth them all together till halfe be consumed then straine 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 aad sinquefoyle of each a good handfull boyle them in a gallond of running watâ—r til they be tender then straine 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 lint 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 A blacke plaisteâ— to heale old sâ—res and kil inflamation Take a pint of sallet oyle and put intâ— 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 wel til it be stiffe which you shal trye in this order let it drop from your sticke or slice vppon the bottome of a saucer and so stand vntil it be cold and then if it be wel boyled it wil bee stiffe and very blacke then take it off and let it stand a little and after straine it through a cloath into a Bason but first annoynt the Bason with Sallet oyle and also your fingers and so make it vp into roules plaisterwise and spread it and apply it as occasion shal serue An oyntment to 〈…〉 Take mallowes and beetes and seeth them in Water then drye away the Water from them and beate the hearbs wel with old Boares grease and so apply it vnto the Appostume hot For the stinging oâ— any â—â—der or venemous thing Take a handful of rue and stampe it with rusty Bacon til it come to a perfect salue and therewith dresse the sore til it be whole For any venoming If the party be outwardly venomed take Sage and bruise it wel and apply it vnto the sore renewing it at least twice a day but if it be inwardly then let the party drinke the iuyce of Sage eyther in Wine or ale morning and euening For a ringworme Take Selladine early in the morning and bruise it wel and then apply it to the sore and renewing it twice or thrice a day For the itch Take of campheire one dramme of Quicksiluer foure penny-worth killed wel with Vinegar then mixe it with two penny-worth of oyle de Bay and therwith annoynt the body Or otherwise take red onions and seeth them in running water a good while then bruise the onions smal and with the Water they were sodden in straine them in then wash the infected place with the same For the dryed Sâ—abbe Take a great quantity of the hearbe Bennet and as much of red nettles pound them well and straine them and with the iuyce wash the patient naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole To kill the Itch 〈…〉 Take a penyworth of white copperas and as much greene copperas a quarter of an ounce of white Mercury a haâ—fe peny-worth of Allom and burne it and set all ouer the fire with a pint of faire water and a quarter of a pint of wine Vinegar boyle all these together till they come to halfe a pint then annoint the â—ore therewith To take away the 〈◊〉 of the â—mal Poxe Take Barrowes grease a pretty quantity and take an apple 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 quantity of rose water and stirre all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith For the French or Spanish pox Take quicksiluer and kill it with fasting spittle then take verdigrease Arabecke Turpentine Oyle oliue and Populion and mixe them together to one entire oyntment and anoynt the Sores therewith keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copperas verdigrease White lead Mercury sublâ—mate of each a pretty quantity but of Allome most then beate to pouder the symples that are hard and melt your oyles and cast in your pouders and stirre al wel together then strayne them through a cloth and apply it warme to the sores or else take of Câ—pons grease that hath toucht no water the iuice of Rue and the fine pouder 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 dry them vp To put out the French or Spanish Poxe Take of Treakle halfe pennyworth of long Pepper as much and of graynes as much a little ginger and a little quantity of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweate and then when the sores arise vse some of the oyntment before rehearsed To make the scabs of the French Pox to fall away Take the iuyce of red Fennell and the iuyce of Sen greene and Stone hony and mixe them very well together till it be thicke and with it annoynt the party but before you doe annoynt him you shall make this water Take Sage seeth it in very faire water from a gallond to a pottle and put therein a quantity of hony and some allom and let them boyle a little together
when you haue strained the hearbs from the water then put in your hony and your allom and therewith wash the poxe first and let it dry in well and then lay on the aforesayd oyntment A deffensitiue for a greene wound Take the oyle of the white of an egge wheate-flower a little hony and venice Turpentine take and stirre all these together and so vse it about the wound but not within if the wound do bleed then adde to this salue a little quantity of Bolearmonyak A salue for a greene wound Take Apoponax and Galbanum of each an ounce Ammonianum and Beâ—lynd of each two ounces of Lethargy of gold one pound and a halfe new waxe halfe a pound Lapis Calamniarâ—s one ounce Turpentine foure ounces Myrrh two ounces Oyle de bay one ounce Thusse one ounce Aristolochia-roots two ounces oyle of Roses two ounces saâ—et oyle two pound all the hard symples must bee beaten to fine powder and seaâ—sâ—ed take also three pints of right Wine vinegar and 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 boile very softly vntil your vinegar bee as good as boiled away then take an Earthen pot with a wide mouth and put your oyle in and your waxe but your Waxe must be scraped before you put it in then by a little at oâ—ce put in your Lethargy and stir it exceedingly then put in all your gummes and all the rest but let your Turpentine be last and so let it boile 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 vnto your hands and make it vp in â—oules plaisterwise and here is to be noted tâ—at your oyle of roses must not be boyled with the rest but after it is taken from the fire a little before the Turpentine A water to heal an greene wound cut or â—ore Take three good handfull of Sage and as much of Honi-suckle leaues and the flowers cleane picked then take one pound of Roch Allome and a quarter of a pound of right English Honey clarified halfe a penny-woorth of graines and two gallonds of running Water then put all the sayd things into the water and let them seeth til halfe be consumed then take it from the fire til it be almost cold and strayne it through a cleane cloath and put it vp in a glasse and then eyther on taint or pleagant vse it as you haue occasion Tâ— staunch bâ—â—â—d draw 〈◊〉 together Take a quart of Rie flower and temper it with running water and make dough thereof then according to the bignesse of the wound lay it in with the deffensitiue plaister before rehearsed ouer it and euery dressing make it lesse and lesse till the wound be closed A 〈◊〉 oyle for shâ—inking of sinewes Take a quart of Neates foot oyle a quart of Oxegals 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 For a wound in the guâ—s Take hony pitch and butter and seeth them together and annoynt the hurt against the fire and tent the sore with the same For pricking with a thornâ— Take grounsell and stampe it and seeth it with sweet milke till it be thicke then temper it with blacke sope and lay it to the sore To gather flesh in wounds 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 skimming then take it from the fire and put thereto two ounces of Venice Turpentine apply it two the wound or sore Additions for ach or swellings For the Cyatyca Take mustard made with strong vinegar the crums of browne bread with a quantity of hony and sixe figgs minxt temper all together well and lay it vpon a cloth plaisterwise put a thinne cloath betweene the plaister and the flesh and lay it to the place grieued as oft as need requires A yellow 〈◊〉 cloth for aâ— paine or sâ—â—lling 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 Camomile two ounces of oyle of Roses two ounces of Waxe halfe 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 seare cloath as you shall haue occasion note the more oyle you vse the more supler the feare cloath â—s and the lesse oyle the stiffer it will be For bruises swelled Take a little blacke sope salt and hony and beate them well together and spread it on a browne paper and apply it to the bruise For swelled legâ— 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 For any ache Take in the moneth of may Henbane and bruise it wel and put it into an earthen poâ— and put thereto a pint of Sallet oyle and set it in the Sunne til it be all one substance then annoynt the ache therewith ☞ A playster for any paine in the ioynts Take halfe a pound of vnwrought wax as much Rosin one ounce of galbanum a quarter of a pound of Lethargy of gold three quarters of white Leade beaten to pouder and â—earst then take a pint of Neates foot oile and set it on the fire in a smal vessel which may containe the rest and when it is all moulten then put in the pouders and stirre it fast with a flice and trye it vppon the bottome of a saucer when it beginneth to be somewhat hard then take it from the fire and annoynt a faire boord with Neates foote oyle and as you may handle it for heate worke it vp in roules and it wil keepe fiue or sixe yeares being wrapped vp close in papers and when you wil vse it spread of it thin vpon new lockram or leather somewhat bigger then the griefe and so if the griefe remooue follow it renewing it morning and euening and let it be somewhat warme when it is layd on and beware of taking cold and drinking hot wines Additions To 〈◊〉 in the Bones For bones out oâ— ioynt or sinnewes sprung or strained Take foure or fiue yolkes of egges hard sodden or rosted and take the branches of great morrel and the berries in Summer and in Winter the rootes and bray all wel together in a morter with sheeps milke and then fâ—ye it vntil it bee very thicke and so make a plaister thereof and lay it about the sore and it wil take away both paine and swelling A bath for broken ioynts Take a gallond of standing lye put to it of Plantain and knot-grasse of each two handful of
worme-wood and comfrey of each a handful and boile all these together in the lye a good while and when it is luke warme bath the broken member therewith and take the buds of Elder gathered in March and stripped downeward and a little boyle them in water then eate them in oyle and very little wine Vinegar a good quantity at a time in the morning euer before meat or an houre before the Patient go to dinner and it much auailes to the knitting of bones ☜ A general bath for clearing the skin and comforting the body Take rosemary fetherfew orgaine Pellitory of the wall fennell mallowes violet leaues and Nettles boyle all these together and when it is wel 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 go to bed and sweat beware taking of cold A soueraine help for broken boneâ— Make a plaister of wheat flower and the whits of egges and spread it on a double linnen cloth and lay the plaister on an euen board and lay the broken limbe thereon and set it euen according to nature and lap the plaister about it and splint it and giue him to drinke Knitwort the iuyce thereof twice and no more for the third time it wil vnknit but giue him to drinke nine dayes each day twice the iuyce of comfrey daisies and osmund in stale Ale and it shal knit it and let the fore-said playster lye to ten dayes at the least and when you take it away do thus take hore-hound red fennel Hounds tong Wal-wort and Pelitory and seeth them then vnroule the member and take away the splints and then bath the linnen and the plaister about the member in this bath vntil it haue soaâ—t so long that it come gently away of it â—eâ—fe then take the afore sayd plaister and lay thereto fiue or sixe daies very hot and let each plaister lye a day and a night and alwayes splint it wel and after cherish it with the oyntments before Rehearsed for broken bones and keep the party from vnwholsome meats and drinks til he be whoâ—e and if the hurt be on his arme let him beare a bal of greene hearbs in his hand to preuent the shrinking of the hand and sinewes For any Feuer Take Sage Ragwort Yarrow vnset Leâ—kes of each a like quantity stamp them with Bay salt and appâ—y them to the wrests of the hands To expel heate in a Feuer Blanch Almonds in the cold water and make milke of them but it must not seeth then put to it sugar and in the extremity of heat see that you drinke thereof The royall medicine for Feuers Take three spooneful of Ale and a little Saffron and bruise and straine it thereto then adde a quarter of a spoonful of fine Treacle and mixt altogether and drinke it when the fit comes Another Take two roots of Crow-foot that growes in a marsh ground which haue no little rootes about them to the number of twenty or more and a little of the Earth that is about them and do not wash them and adde a little quantity of Salt and mixe all wel together and lay it on linnen cloathes and bind it about your thumbs betwixt the first and the neather ioynt and let it lie nine daies vnremooued and it wil expel the Feuer An approoued Medicine for the greatest Laske or Flixe ☞ Take a right Pomwater the greatest you can get or else two little ones roast them very tender to pap then take away the skinne and the core and vse only the pap and the like quantity of Chalke finely scraped mix them both together vppon a Trencher before the fire and worke them wel to a plaister then spread it vppon a linnen cloth warmed very hot as may be suffered and so bind it vnto the nauill for twenty foure houres vse this medicine twice or thrice or more vntil the Laske bee stayed OF Oyle of Swallowes To make the oyle of Swallowes take Lauendar cotton Spâ—ke Knot grasse Râ—bwort Balme Valerian Rosemary tops Woodbine tops Vine strings French mallows the tops of Alecost Strawberry strings Tuâ—san Plantain Walnut tree leaues the tops of young Baies Isop violet leaues Sage of vertue fine Roman Wormwood of each of them a handful Cammomile and Red roses of each two handful twenty quicke Swallowes and beate them altogether in a great morter and put to them a quart of Neats foot oile or May butter and grind them all well together with two ounces of Cloues wel beaten then put them altogether in an earthen pot and stop it very close that no ayre 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 smal a pint of oyle or butter then set your pot close stopped into a pan of water and let it boile 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 eyther in the bones or sinewes To make oyle of Camomile To make oyle of Camomile take a quart of Sallet oyle and put it into a glasse then take a handful of Camomile and bruise it and put it into the oyle and let them stand in the same twelue daies onely you must shift it euery three dayes that is to straine it from the old Camomile and put in as much of new and that oile is very soueraine for any griefe proceeding from cold causes To make oyle of Lauender 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 smooth hands To make an oyle which shall make the skinne of the hands very smooth take Almonds and beate them to oyle then take whole cloues and put them both together into a glasse set it in the Sunne fiue or sixe dayes then strayne it and with the same annoynt your hands euery night when you goe to bed otherwise as you haue conuenient leasure To make Dr. Steuens water To make that soueraigne water which was first inuented by Doctor Steuens in the same forme as he deliuered the Receite to the Arch-bishop of Canturbury a little before the death of the sayd Doctor Take a gallond of good Gascoyne wine then take Ginger Galingale cinamon Nutmegs Graines cloues bruised Fennell-seeds carraway-seeds Origanum of euery of them a like quantity that is to say a dramme Then take Sage wild Marioram Pâ—ny-royall Mints red roses Time Pellitory rosemary wild time commomill Lauender of each of them a handfull then bray the spices smal bruise the hearbs put all into the wine and let it stand so twelue houres only stirre it diuers
cut them into thinne slices then with those slices couer the Sallet all ouer which done take the fine thinne leafe of the red Coleflower and with them couer the Orenges and Lemons all ouer then ouer chose red leaues lay another course of old Oâ—â—ues and the slices of wel pickled Cucumbers together with the very inward heart of your Cabbage leâ—tâ—ee cut into slâ—ces then adoâ—ne the sides of the dish and the top of the Sallet with mo slices of Lemons and Orenges and so serue it vp An excellent boiled Sallet 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 tender as pap then put it into a Cullander 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 into a Pipkin with a good lumpe of sweete butter and boile it ouer againe then take a good handfull of Currants cleane washt and put to it stirre them well together then put to as much Vinegar as will make it reasonable tart and then with Sugar season it according to the taste of the Master of the house and so serue it vppon sippets Of preseruing of Sallets Your preserued Sallats are of two kinds either pickled as are Cucumbers Samphire Purslan Broome and such like or preserued with Vinegar as Violets Primrose Cowslops Gillyflowers of all kindes Broome-flowers and for the most part any wholesome flower whatsoeuer Now for the picking of Sallats they are only boiled 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-sayd after they haue beene pickt cleane from their stalkes and the white ends of them which haue any cleane cut â—way and washt and dryed and taking a gâ—asse-pot like a Gally-pot or for want thereof a Gally-pot it selfe and first strew a little Sugar in the bottome 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 do one aboue another till the pot be filled euer and anon pressing them hard downe with your hand this done you shall take of the best and â—arpest Vinegar you can get if the vinegar â—e distilled vinegar the Flowers will 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 set them in a dry temperate place and vse them at pleasure for they will last all the yeere â—he making of â—â—ange Sallats Now for the compounding of Sallats of these pickled and preserued thinges though they may be serued vp simply of themselues and are both good and daintie yet for better curiosity 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 it forth and lay the shape of the Flower in a Fruit-dish then with your Purslâ—n leaues make the greene Cossin 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 thinne slices of Cucumbers make their leaues in true proportions â—agged or otherwise and thus you may set forth some full blowne some halfe blowne and some in the bud which will be 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 Baglosse Flowers and these Sallats are both for shew and vse for they are more excellent for taste then for to looke on Sallats for shew onely Now for Sallets for shew only and the adorning and setting out of a table with numbers of dishes they be those which are made of Carret rootes of sundrye 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 nnd some like wild Beasts according to the Art and cunning of the Workman and these for the most part are seasoned with Vinegar Oyle and a little Pepper A world of other Sallets there are which time and experience may bring to our Hous wâ—fes eye but the composition of them and the seruing of them differeth nothing from these already rehearsed OF Fricase and Quelque châ—ses 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 thinges all being prepared and made ready in a frying pan they are likewise of two sorts simple and compound Of simple Fricases Your simple Fricases are Egges and Collops fried whether the Collops be of Bacon Ling Beefe or young Porke the frying whereof is so ordinary that it needeth not any relation or the frying of any Flesh or Fish simple of it selfe with Butter or sweete Oyle Best Collops and Egges 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 houre 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 toaste 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 spooneful of vinegar vnto them then set on a cleane Skillet with faire water on the fire and as soone as the water boyleth put in the Egges and let them take a boile or two then with a spoone trie if they bee hard enough and then take them vp and trim them and dry them and then dishing vp the Collops lay the Egges vpon them and so serue them vp and in this sort you may potch Egges when you please for it is the best and most wholsome Of the compound â—ricases Now the compound Fricases are those which consist of many things as Tansâ—â—s Fritters Pancakes and any Quelque chose whatsoeuer beeing things of great request and estimation in France Spaine and Italy and the most curious Nations To make the best Tansey ☞ First then for making the best Tansey you shal take a certain number of egges according to the bignesse of your Frying-pan and breake them into a dish abating euer the
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 bee eaten and when they are serued vp let them bee either fried or broyled on the Gridyron or else roasted about a Capon OF Boylâ— meates ordinary It resteth now that we speake of boild meates and broths which for asmuch 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 ordinary wholesom boyld meates which are of vse in euery good mans house therefore to make the best ordinary 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 â—aâ—re water set it on the fire then take Violet leaues Succory Strawberry leaues Spinage Langdebeefe Maâ—â—gola flowers Scallions and a little Parsly and chop them 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 sâ—um it very well and then put in your hearbs and so let it boyle with a quicke fire stirring the meate oft in the pot till the meate be boyld enough and that the hearbs and water are mixt together without any separation which will be 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 Pottage without sight of hearbs Some desire to haue their Pottage geene yet no hearbs to be seen in this case you must take your herbs and Oat-meale and after it is chopt put it into a stone Morter or Bowle and with a wooden pestell beate it exceedingly then with some of the warme liquor in the pot strayne it as hard as may be and so put it in and boyle it Pottage without hearbs 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 boyle them together and thus doing you must take a greater quantity of Oat-meale then before Pottage withwhole hearbs If you will make Pottage of the best and daintiest kind you shall take Mutton Veale or Kidde hauing broke the bones but not cut the flesh in pieces and wash it put it into a pot with faire water after it is ready to boyle and is throughly skumd you shall put in a good handfull or two of small Ota meale and then take whole lettice of the best and most inward leaues whole spinage endiue succory and whole leaues of colâ—flower or the inward putes of white cabage with two or three slic't Onions and put all into the pot and boyle them well together til the meate bee enough and the hearbes so soft as may bee and stirre them oft well togetâ—er and then season it with salt and as much veriuyce as will onely turne the tast of the pottage and so serue them vp couering the meate with the whole hearbes and adorning the dish with sippets Tâ— make ordinary stewd brâ—â—h To make ordinary stewd broth you shall take a necke of veale or a leg or mary-bones of beeâ—e or a pullet oâ— mutton and after the meate is washt put it into a pot with faire water and being ready to boylâ— skumme it well then you shall take a couple of mâ—â—cheâ—s anâ— paring away the crust cut it into thicke slices and lâ—â— them in a dish and couer â—hem with hot broth out of the pot when they are sleept put them and some of the bâ—â—th into a strainer and straine it and then put it into the pot then take halfe a pound of Prunes halfe a pâ—uâ—d of Raisins and a quarter of a pound of Currants cleane pickt and washt with a little whole Mace and two or three bruised cloues and put them into the pot and stirre all well together and so let them boyâ—e 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 sippits and the fruite vppermost 〈…〉 boyld 〈◊〉 ☞ To make an excellent boyled meate take foure peeces of a â—acke of mutton and wash them cleane and put them into a pot well scowred with faire water then take a good quantity of Wire and Veriuyce and put into it then slice a handfull of Onions and put them iâ— also and so let them boyle a good while then take â— peece of sweete butter with ginger and salt and put it 〈◊〉 also and then make the broth thicke with grated bread and so serue it vp with sippets To boyle a Malâ—aâ—d To boyle a Mallard curioâ—sly take the Mallard when it is faire dressed washed and trust and put it on a spâ—t and rest it till you can get the grauy out of it then take it from the spit and boyle it then take the best of the broth into a Pipâ—in and the grauy which you saued with a peece of sweete butter and Currants Vinegar Sugar Pepper and grated bread Thus boyle all these together and when the Mallard is boyled sufficiently lay it on a dish with sippets and the broth vpon it and so serue it foorth To make an excellent Olepotrige To make an excellent Olepotrige which is the onely principall dish of boild meate which is esteemed in all Spalne 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 boyle skumme your pot when the Beefe is halfe boyled you shall put in Potato-rootes Turneps and Skirrets also like gobbers 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 Lambe a little space after these the foreparts of a fat Pigge and a crambd Puller then put in Spinage Endiue Succory Marigold leaues and flowers Lettice Violet leaues Strawberry leaues Buglosse and Scallions all whole and vnchopt then when they haue boyled a while put in a Partridge and a Chicken chopt in peeces with Quailes Railes 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 Veriuyce and salt and so stirâ—e vp the pot well from the bottome then dish it vâ— vpon great Chargers or long Spanish dishes made in the fashion of our English wooden
trayes with good store of sippets in the bottome then couer the meate all ouer with Pâ—unes Raisins Currants and blaunch't Almonds boyled in a thing by themselues then couer the fruit and the whole boiled hearbs and the herbs with slices of Orenges and Lemmons and lay the rootes round about the sides of the dish and strew good store of Sugar ouer all and so serue it foorth To makâ— the beâ—â— white bâ—oth To make the best white broth 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 value 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 Morierome Spinage and Endiue bound together then when it seeths put in a pretty quantity of Beefe marrow and the marrow of Mutton with some whole Mace and a few bruised Cloues then put in a pint of White-wine with a few whole slices of Ginger after these haue boyled a whiâ—e together take blaunch't Almonds and hauing beaten them together in a moâ—ter with some of the broth straine them and put it in also then in another pipkin boiâ—e Currants Pâ—unes Raisins and whole Cinamon in veriuice and Sugar with a few sliced Dates and boile them till the veriuice bee most part consumed or at least come to a syrrup then draine the fruit from the sirrup and if you see it be â—igh 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 drie in a dish then powre the broth vpon it and lay the fruite on the top of the meate and adorne the side or the dish with very dainty sippets first Orenges Lemmons and Sugar and so serue it foorth to the table To boile any wilde Fowle 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-hearbs 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 bâ—eâ—ke it vp according to the fashion of caruing and stick a few Cloues about it then put it into the broth with Onions and there let it take a boyle or two and so serue it and the broth foorth vpon sippets some vse to thicken it with toasts of bread steept and strained but that is as please the Cooke To boile a lâ—gg of Mutton To boile a legge of Mutten or any other ioynt of meate whatsoeuer first after you haue washt it cleane parboiâ—e 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 boyle the Mutton therein till it bee 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 vppon a Chaffing dish and coales you shall adde vnto it good store of salt sugar cinamon and ginger with some Lemmon slices and a little of an Oringe pill with a few fine white-bread crums then taking vp the Mutton put the remainder of the broth in and put in likewise the grauie and then serue it vp with sippets laying the Lemmon slices vppermost and trimming the dish about with Sugar An excellent way to boyle Chickens 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 boyle them with salt and water onely till they bee 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 A broth for any fresh Fish If you will make broth for any fresh fish whatsoeuer whether it be Pike Breame Carpe Eele Barbell or such like you shall boile water veriuice and Salt together with a handfull of sliced Onions then you shal 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 fruite 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 taste by the alteration of the compounds as shee shall see occasion And when a broth is too sweete to sharpen it with veriuyce when too tart to sweeten it with sugar when flat and wallowish to quicken it with Orenges and Lemmons and when too bitter to make it pleasant with hearbes and spices Additions To boyle meates A Mallard sâ—â—arâ— or a Haâ—e or olde Cony ☜ Take a Mallard when it is cleane dressed washed and trust and parboyle it in water till it be skâ—â—nd and purified then take it vp and put it into a Pipkin with the nocke downeward and the tayle vpward standing as it were vpright then fill the Pipkin halfe full with that water in which the Mallard was parboyld and fill vp the other halfe with White Wine then pill and slice thin a good quantite of Onyons and put them in with whole fine hearbes according to the time of the yeare as Lettice Strawberry-leaues Violet-leaues Vine-leaues Spinage Endiue Succory and such like which haue no bitter or hard taste and a pretty quantity 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 inough then take out the Mallard and carue it as it were to goe to the Table then to the Broth put a good lumpe of Butter Sugar Cinamon and if it be in summer so many Goose-berries as will giue it a sharpe taste but in the winter as much wine Vinegar then heate it on the
curiously and well you shall take a pound of sweete Butter and beate it stiffe with Sugar and the yolkes of egges then clap it round-wise about a spit and lay it before a soft fire and presently dredge it with the dredging before appointed for the Pigge then as it warmeth or melteth so apply it with dredging till the butter be ouercomed and no more will melt to fall from it then roast it browne and so draw it and serue it out the dish being as neatly trim'd with sugar as may be To roast a pudding on a spit To roast a pudding vpon a spit you shall mixe the pudding before spoken of in the legge of Mutton neither omitting hearbes nor saffron and put to a little sweete butter and mixe 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 baste it as you did the Pigge and lay more of the mixture on and so continue till all be spent And then roast it browne and so serue it vp Tâ— roast a chine of 〈…〉 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 youâ— chine of Beefe and parboyle it more then halfe through Then first take your Capon beeing 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 loyne of Mutton and place the Larke so as it may be couered ouer with the Beefe and the fat part of the loyne of Mutton without any part disclosed Then baste your Capon and your loyne 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 schotching and opening of it then with a cleane cloth you shall wipe the Mutton and Capon all ouer and then baste it with sweete butter till all be 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 with dredge all together draw them and serue them vp To roast Venison If you will roast any Venison after you haue washt it and cleansed all the blood from it you shall 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 soaking fire then take Vinegar bread-crummes and some of the grauy which comes from the venison and boyle 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 How 〈◊〉 roâ—st fresh Sâ—urgeon If you will roast a peece of fresh Sturgeon which is a dainty dish you shall stop it 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 vppon it Ordering of meates to be roasted The roasting of all sorts of meates differeth nothing but in the fires speede and leasure as is aforesayd except these compound dishes of which I haue giuen you sufficiâ—nt presidents and by them you may performe any worke whatsoeuer but for the ordering preparing and â—â—ussing your meates for the spit or table in that there is much dâ—fference 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 feete before you spit them and the heads when you serue them to the 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 legges extended Hennes Stock-doues and House-doues you shall roast with the pinions foulded vp and the legges cut off by the knees and thrust into the bodies Quailes Partridges 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-cockes Snipes and Stints shall be roasted with their heads and neckes on and their legges thâ—ust into their bodies and Shouelers and Bitterns shall haue no neckes but their heads onely To roast a Cowes Vdder Take a Cowes vdder and first boyle it well then sticke it thicke all ouer with Câ—oues then when it is cold spit it and lay it to the fire and apply iâ— 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 boyle it with White-bread crummes till it be thick then put to it good store of Sugar and Cynamon and putting it in a cleane dish lay the Cowes Vdder therein and trimme the sides of the dish with sugar and so serue it vp To â—ast a 〈◊〉 of Veale Take an excellent good legge of Veale and cut the thicke part thereof a handfull and more from the Knuckle then take the thicke part which is the fillet and fierce it in euery part all ouer with Strawberry-leaues Violet-leaues Sorâ—ell 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 hearbes much finer chopt then they were for fiercing and put them into a Pipkin with Vinegar and cleane washt Currants and boyle them well together then when the hearbes are sufficiently boyld and soft take the yelkes of some very hard boyld Egges and shred them very small and put them into the Pipkin also with Sugar and Cynamon and some of the grauie which drops from the veale and boyle it ouer againe and then put it into a cleane dish and the Fillet beeing dredgd and drawne lay vpon it and trimme the side of the dish with Sugar and so serue it vp OF 〈◊〉 and 〈…〉 To make an excellent sauce for a rost Capon you shall take Onyons and hauing sliced and pilled them boyle them in faire water with pepper salt and a few bread-crummes then put vnto it a spoonfull 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
Sauce for a hen 〈…〉 ☞ To make sauce for an old Hen or Pullet take a good quantity of beere and salt and mixe them well together with a few fine bread-crummes and boyle them on a chaffing dish and coales then take the yelkes of three or foure hard Egges and being shred small put it to the Beere and boyle it also then the Hen being almost enough take three or foure spoonefull of the grauy which comes from her and put it in also and boyle all together to an indifferent thicknesse which done suffer it to boyle no more but onely keepe it warme on the fire and put into it the iuyce of two or three orenges and the slices of Lemmon pils 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 Sâ—uce for Chickins The sauce for Chickins is diuers according to mens tastes for some will onely haue butter Veriuice and a little Parsley rolled in their bellies mixt together others will haue Butter veriuice and Sugar boild together with toasts of bread and others will haue thick sippets with the iuyce of Sorrell and Sugar mixt together Sauce for a pheasant or partridge The best sauce for a Phesant is wrter and onions â—list Pepper and a little Salt mixt together and but stewed vpon the coales and then powred vpon the Phesant or Partridge being broken vp and some will put thereto the iuyce or slices of of an orenge or lemmon or both but it is according to taste and indeed more proper for a Pheasant then a Pâ—tridge Sauce for a Quaile Raile or big bird Sauce for a Quaile Raile or any fat big bird is Claret wine and Salt mixt together with the grauy of the Bird and a few fine bread-crummes well boild together and either a Sage-leafe or Bay-leafe crusht among it according to mens tasts Sauce for â—geons The best sauce for Pigeons Stockdoue or such like is Vinegar and Butter melted together and Parsley rosted in theâ—r bellies or vine-leaues rosted and mixed well together A generall sauce for wild Fowle The most generall sauce for ordinary wild-fowle rosted as Duckes Mallard Widgen Teale Snipe Sheldrake Plouers Puets Guls and such like is onely mustard and vinegar or mustard and veriuice mixt together or else an onion water and pepper and some especiall in the Court vse only butter melted and not with any thing else Sauce for greene gâ—â—se The best sauce for greene Geese is the iuyce of sorrell and sugar mixt together with a few scalded Feberries and serued vpon sippets or else the belly of the greene Goose fild with Feberries and so rosted and then the same mixt with veriuyce butter sugar and cynamon and so serued vpon sippets Sauce for a stubâ—le goose The sauce for a stuble Goose is diuerse 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 grauy of the Goose and a few Barberies and bread crummes and when it is boyld to a good thicknesse season it with sugar 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 paâ—â— them and slice them and that is the neerer way but not the better Others will fill the belâ—y of the Goose full of Onions shred and oate-meaâ—e groats and being rosted enough mixe it with the grauy of the Goose and sweete hearbs well boild together aâ—d seasoned with a little veriuyce A Gallatine or Sauce for a Swan Bitter To make a Gallantine or sauce for a Swan Bitter Shoueler Hâ—orne Crane or any large foule take the blood of the same fowle and being stird well boile it on the fire then when it comes to be thecke put vnto it vinegar a good quantity with a few fine bread-crummes and so boile it ouer againe then being come to good thicknes season it with Sugar Cinamon so as it may taste pretty and sharpe vpon the Cinamon and then serue it vp in saucers as you do Mustard for this is called a chauder or gallantine is a sauce almost for any foule whatsoeuer Sauce for a pig To make sauce for a Pigge some take Sage and roast it in the belly of the Pigge then boiling verâ—uice Butter and currants together take chop the Sage small and mixing the braines of the Pig with it put all together and so serue it vp Sauce for Veale To make a sauce for a Ioynt of Veale take all kind of sweete 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 Sinamon and a cloue or two crusht and so powre it vppon the Veale with the slices of Orenges and Lemons about the dish Additions vnto Saucâ—s Sops for Chickens Take Orenges and slice them thin and put vnto them White wine and Rose water the pouder of Mace Ginger and Sugar and set the same vpon a chaffing dish and coales when it is halfe boiled put to it a good lump of Butter and then lay good store of sippets of fine white bread therein and so serue your Chickens vpon them and trimme the sides of the dish with Sugar Sauce for a Turkie 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 be 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 the manner of a Gallantine The best Gallâ—ntine 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 bloud then set it on a chaffing-dish and coales and let boyle euer stirring it till it come to be thicke and season it very well with Sugar and Cynamon and so serue it in saucers with the Fowle but this sauce must be serued cold Sauce for a Maâ—laâ—d 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 OF Carbonados 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 be broiled if the Maister 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 Winges and Carkases of Capon Tâ—ey Goose or any other Fowle whatsoeuer especially Land-Fowle What is to be Carbonadoed And lastly the vttermost thicke skinne which couereth the ribbes of Beefe and is called beeing broyled the Inns 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 The manner of Carbonadoiâ— 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 sweete Butter melted which done take your broiling-iron I doe not meane a Grid-iron thouhg 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 neatenesse bee readie then hauing turned it and basted it till it bee very browne dredge it and serue it vp with Vinegar and Butter Of the toasting of Mutton Touching the toasting of Mutton Venison or any other Ioynt of meate which is the most excellentest of all Carbonadoes you shall 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 ane cast salt vpon it you shall set it on a strong forke with a dripping pan vnderneath it before the face of a quicke 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 scotch it deeper and deeper especially in the thickest and most fleshly 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 shall you serue it vp either with venison sauce or with vinegar pepper and sugar cynamon and the iuyce of an orenge mixt together and warmed with some of the grauy Additions ☞ Vnto Carbonados A rashâ—r of mutton or lambe Take mutton or Lambe that hath bene either rosted or but paâ—boyld and with your knife scotch it many wayes 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 lumpe of sweete butter and stew it so till it it be very tender then take it foorth and browne it on the Grid-yron and then laying sippets in the former broth serue it vp How to carbonado tongues Take any tongue whether of Beefe Mutton Calues red Deere or Fallow and being well boyld pill them cleaue them and scotch them many wayes then take three or foure Egges broken some Sugar Cynamon 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 it in and then hauing melted good store of butter in a frying-pan puâ— the tongue and the rest therein and so fry it browne and then dish it and scrape sugar vpon it and serue it vp Additions ☞ For dressing of 〈◊〉 How to sauce any fresh-fish Take any Fresh-fish whatsoeuer a Pike Breame Carpe Barbeâ—l Cheain and such like and draw it but scale it not then take out the Liuer and the refuse and hauing opened it wash it then take a pottle of faire water a pretty quantity of white wine good store of salt and some vinegar with a little bunch of sweete hearbs and set it on the fire and as soone as it begins to boile put in your fish and hauing boild a little take it vp into a faire vessell then put into the liquor some grosse pepper and ginger when it is boild 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 thereupon How to bâ—yle small Fish To boyle small fish as Roches Daâ—es Gudgeon or Flounders boyle White-wine and water together with a bunch of choise hearbs aâ—d a little whole mace when all is boyled well together put in your fish and skinn it well then put in the soale of a manchet a good quantity of sweet butter and season it with pepper and veriuice and so serue it in vpon sippets and adorne the sides of the dish with sugar To boyle a Guinet or Rochet First draw your fish and either split it open in the backe or ioynt it in the backe 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 veriuice 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 Sugar and so serue it vp How to bake a Carpe 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 sweete butter and then cast on Raysins of the Sunne the iuyce of Lemons and some slices of orenge pils and then sprinkling on a little vinegar close vp and bake it How to bake a Tench First let your Tench blood in the tayle then scoure 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 hearbes 〈◊〉 small season it with Nutmegs and Pepper and make â—t into a stiffâ— paste and put it into the belly of the Tâ—â—ch then season the fiâ—h on the outside with pepper salt and Nutmeg and so put it into a deepe coffin with sweete Butter and so close vp the pye and bake it then when it is enough draw it and
it into the ouen againe for a little space as whilest the meate is in dishing vp and then serue it A Warden-pie or quince-pie ☜ Take of the fairest and best Wardens and pare them and take out the hard chores on the top and cut the sharpe ends at the bottome flat then boyle them in White-wine and Sugar vntill the sirrup grow thicke then take the Wardens from the sirrup into a cleane dish and let them coole then set them into the coffin and prick Cloues in the tops with whole sticks of Cinamon and great store of Sugar 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 Sugar and some Rose water and boyle it againe a little then powre it in at the vent-hole shake the pie well then take sweet butter and Rose water melted and with it annoint the pie-lid all ouer and then strow vpon it store of Sugar 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 To preserue quinces to bake all the yeare Take the best and sweetest worte and put to it good store of Sugar then pate and chore the Quinces cleane and put them therein and boyle them till they grow tender then take out the Quinces and let them coole let the pickle in which they were boild stand to coole also then straine it through a raunge or siue then put the Quinces into a sweete earthen pot then powre the pâ—ckâ—e or sirrup vnto them so as all the Quinces may be quite couered all ouer then stop vp the pot close and let it in a dry place and once in sixe or seuen weeks looke vnto it and if you see it shrinke or doe begin to hoare or mould then powre out the pickle or sirrup and renewing it boyle it ouer againe and as before put it to the Quâ—ncâ—s being cold and thus you may preserue them for the vse of baking or otherwise all the yeere A pippen Tart. Take Pâ—ppins of the fairest and pâ—re them and then diuide them â—ust in the hâ—lfes and take out the chores cleane then hauing â—old out the coffin flat and raisd 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 sticke of Sinamon and a little bit of butter then couer all cleane ouer with Sugar and so couer the coffin and bake it according to the manner of Tarts and when it is bakâ—t then draw it out and hauing boyled Butter and rose water together anoynt all the lid ouer therewith and then scrape or strow on it good store of Sugar and so set it in the ouen againe and after serue it vp A codlin Tart. Take greene Apples from the tree and codle them in scaâ—ding water wiâ—hout breaking then pill the thinne 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 Sugar is cast in see you sprinkle vpon a good store of Rose-water then close it and doe as before shewed ☞ A codling pie· Take Codlins as before said and pill them and diuide 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 Sinamon then couer them all ouer with Sugar then lay another leare of Codlins and doe as beforesaid and so another till the coffin be all filled then couer all with Sugar and here and there a Cloue and a Cinamon-sticke 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 Sugar and giue it one boile 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 lidde as was before shewed in the like pies and tarts set it into the ouen againe for halfe an houre and so serue it forth A Cherry Tart. Take the fairest Cherries you can get and pick them cleane from leaues and stalkes then spread out your coffin as for your Pippin-tart and couer the bottome with Sugar then couer the Sugar 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 Sugar 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 Biâ—berries or any other Berrie whatsoeuer A Rice Tart. Take Rice that is cleane picked and boyle it in sweet Creame till it be very soft then let it stand and coole and put into it good store of Cinamon and Sugar and the yelkes of a couple of Egges and some Currants stir 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 sweet butter vpon it all ouer and scrape some sugar ouer it also then couer the tart and bake it and trim it in all points as hath bene before shewed and so serue it vp A Florentine Take the Kidneys of veale after it hath bene well rosted and is cold then shred it as fine as is possible then take aâ—l sorts of sweete Pot hearbs or fearsing 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 Sugar Cinamon the yelkes of foure egges 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 deepe pewter dish and in it lay your paste very thin rowld out which paste you must mingle thus Take of the finest wheat-flower a quart and a quarter so much sugar and a little cinamon then breake into it a couple of egges then take sweet creame and butter melted on the fire and with it kneâ—d the paste and as was before sayd hauing spread butter all about the dishes sides then put in the veale nâ— breake peeces of sweete butter vpon it and scrape sugar ouer it then rowle out another paste reasonable â—hicke and with it couer the dish all
you knead it in and worke it throughly if it be not sweete enough scrape in a little more sugar 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 Banbury Cake ☜ To make a very good Banbury Cake take foure pounds of Currants wash and pick them very cleane and drie them in a cloth then take three egges and put away one yelke and beate them and strayne them with harme putting thereto Cloues Mace Cinamon and Nutmegges then take a pint of Creame and as much mornings milke and set it on the fire till the cold be taken away then take flower and put in good store of cold butter and sugar then put in your egges baâ—me and meale and worke them all together an houre or more then saue a part of the pâ—ste the rest breake in pâ—eces and worke in your Currants which done mold your Cake of what quantity you please and then with that paste which hath not any Currants coueâ— it very thinne both vnderneath and a lost And so bake it according to the the bignesse ☞ To mâ—ke the best March-pane To make the best March pane take the best Iordan Almonds and blaunch them in warme 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 with it Damaske Rose-water beate it to a good stiffe paste allowing almost to euery Iordan Amlond three spoonefull of sugar then when it is brought thus to a paste lay it vpon a faire table and strowing searst sugar vnder it mould it like leauen then with a roling pin role it forth and lay it vpon wafers washt with Rose-water then pinch it about the sides and put it into what forme you please then strow searst sugar all ouer it which done wash it ouer with Rose-water and sugar mixt together for that will make the Ice then adorne it with Comfets 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 Genâ—â— oâ— any other past To make paste of Genoa you shall take Quinces after they haue beene boyled soft and beate them in a morter with refined Sugar Cinamon and Ginger finely searst and Damaske rose water 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 Barberries or what other fruit you please To mâ—ke any Conserue To make conserue of any fruit you please you shall take the fruite you intend to make conserue of and if it be stone-fruit you shall take out the stones if other fruit take away the paring and chore and then boyle them in faire running water to a resonable 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 pappe all to mashing breaking and stirring them together then to euery pound of pappe put to a pound of Sugar and so stirre them all well together and being very hot strayne them through faire strayners and so pot it vp To make Conserue of Flowers To make conserue of Flowers as Roses Violets Gilly flowers 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 wooden brake and there crush or beate them till they be come to a soft substance and then to euery pound thereof take a pound of fine refined sugar well searst and beate it all together till it come to one intire body and then pot it vp and vse it as occasion shall serue To make Wafers To make the best Wafers take the finest wheat-flower you can get and mixe it with creame the yelkes of egges Rose-water Sugar and Cinamon till it be a little thicker then Pan cake-batter and then warming your wafer-irons 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 Marmalaâ—e of Oranges To make an excellent Marmalade of Oranges take the Oranges and with a knife pare off as thinn as is possible the vppermost rinde of the Orange yet in such sort as by no meanes you alter the color of the Orange then steere them in â—aire water changing the water twice a dâ—y till you finde no bitternesse of taste therein then take them forth and first boile them in faire running water and when they are soft remoue them into rosewater and boile them therein till they breake then to euery pound of the pulpe put a pound of refined sugar and so hauing masht and stirred them all well together straine it through very faire strainers into boxes and so vse it as you shall see occasion Additions to banquâ—tiâ—g stuffâ—· To make fine Cakes Take a pottle of fine flower and a pound of Sugar a little Mace and good store of water to mingle the flower into a stifle paste and a good season of salt and so knead it and role out the cake thinne and bake them on papers Fine bread Take a quarter of a pound of fine sugar well beaten and as much flower finely boulted with a quantity 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 To preseâ—ue Quâ—nce◠〈…〉 Take sweete Apples and stampe them as you doe for Cider then presse them through a bagge as you doe veriuyce then put it into a ferkin wherein you will keepe 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 yeere very faire and take them not out of the liquor but as you are ready to vse them whether it be for pies ar any other purpose and then pare them and chore them as you thinke good To make spocâ—aâ— Take a gallon of Claret or White-wine and put therein foure ounces of Ginger an ounce and a halfe of Nutmegs of Cloues one quarter of Sugar foure pound let all this stand together
presse and presse it while any moysture will drop forth hauing a cleane vessell vnderneath to receiue the liquor this done 〈◊〉 it vp into sweet Hogsheads and to euery Hogshead put halfe a dozen handfuls of Damaske Rose leaues and then bung it vp and spend it as you shall haue occasion Many other pretty secrets there are belonging vnto curious Hous-wiues but none more necessary then these already rehearsed except such as shall hereafter follow in their proper places ☞ Additions to conceited secrets To make sweet powder for baggs Take of Arras sixe ounces of Damaske Rose-leaues as much of Marierom and sweete Basill of each an ounce of Cloues two ounces yellow Saunders two ounces of Citron pills seuen drammes of Lignum-aloes one ounce of Beniamin one ounce of Storaxe one ounce of Muske one dram bruise all these and put them into a bagge of silke or linnen but silke is the best To make 〈◊〉 bags Take of Arras foure ounces of Gallaminis one ounce of Ciris halfe an ounce of Rose leaues dried two handfuls of dryed Marierum one handfull of Spike one handfull Cloues one ounce of Beniamin and Storax of each two ounces of white Saunders and yellow of each one ounce beate all these into a grosse pouder then put to it Muske a dramme of Ciuet halfe a dramme and of Ambergreece halfe a dramme then put them into a Taffata bagge and vse it How to make sweet water ☜ Take of bay-leaues one handfull of Red Roses two handfuls of Damaske Roses three handfull of Lauender foure handfuls of basill one handfull Mariorum two handfuls of Camomile one handfull the young tops of sweete briar two handfuls of Mandelion-tansey two handfuls of Orange pils sixe or seuen ounces of Cloues and Mace a groats-worth put all these together in a pottle of new Ale in cornes for the space of three daies shaking it euery day three or foure times then distill it the fourth day in a still with a continuall soft fire and after it is distilled put into it a graine or two of muske ☜ A very rare and plesanâ— Damask water Take a quart of malmsey Lees or a quart of malmsey simply one handfull of margerome of Basill as much of Lauender foure handfuls bay-leaues one good handfull Damaske rose-Leaues foure handfuls and as many of red the pils of sixe Orenges or for want of them one handful of the tender Leaues of walnut-trees of Beniamine halfe an ounce of Callamus Aramaticus as much of Camphire foure drammes of Cloues one ounce of Baldamum halfe an ounce then take a pottle of running water and put in all these spices bruised into your water and malmsey together in a close stopped pot with a good handfull or Rosemary and let them stand for the space of sixe dayes then distill it with a soft fire then set it in the Sunne sixteene dayes with foure graines of Muske bruised This quantity will make three quarts of water Probatum est Tâ— mâ—ke the 〈…〉 Take and brew very strong Ale then take halfe a dozen gallons of the first running and set it abroade to coole and when it is cold put yest vnto it and head it very strongly then put it vp in a ferkin and distill it in the Sunne then take foure or fiue handfull of Beanes anâ— pâ—tch them in a pan till they burst then put them in as hot as you can into the Ferkin and stop it with a little clay about the bung-hole then take a handfull of cleane Rye Leauen and put in the Ferkin then take a quantity of Barberies and bruise and straine them into the Ferkin and a good handfull of Salt and let them lie and worke in the Sunne from May till August then hauing the full strength take Rose leaues and clip the white ends off and let them dry in the Sunne then take Elder-flowers and picke them and dry them in the Sunne and when they are dry put them in bagges and keepe them aâ—l the Winter then take a pottle-pot and drâ—w forth a pottle out of the Ferkin into the bottle and put a handfull of the red Rose-leaues and another of the Elder-flowers and put into the bottle and hang iâ— iâ— the Sunne where you may occupie the same and when it is empty take out all the leaues and fill it againe as you did before 〈◊〉 perfume Gloues Take Angelica water and Rose-water and put into them the powder of Cloues Amber-greece Muske and Lignum Aloes Beniamine and Callamus Aramattecus boyle these till halfe be consumed then straine it and put your Gloues therein then hang them in the sunne to dry and turne them often and thus three times wet them and dry them againe Or otherwise take rose-Rose-water and wet your Gloues therein then hâ—ng them vp till they be almost dry then take halfe an ounce of Beniamine and grind it with the oyle of Almonds and rub it on the Gloues till it be almost dried in then take twenty graines of Amber-greece and twenty graines of Muske and grind them together with oyle of Almonds and so rub it on the Gloues and then hang them vp to dry or let them dry in your bosome and so after vse them at your pleasure CHAP. 4. The ordering Preseruing and helping of all sorts of Wines and first of the choyce of sweete Wines ☜ I Doe not assume to my selfe this knowledge of the Vintners secrets but ingeniously confesse that one profest skillfull in the Trade hauing rudely written and more rudely disclosed this secret preferring it to the Stationer it came to me to be polished which I haue done knowing that it is necessary c. It is necessary that our English House-wife be skilfull in the election preseruation and curing of all sorts of Wines because they be vsuall charges vnder her hands and by the least neglect must turne the Husband to much losse therefore to speake first of the election of sweete Wines she must be carefull that her Malmseys be full Wines pleasant well hewed and fine that Bastard be fat and if it be tawny it skils not for the tawny Bastards be alwayes the sweetest Muskadine must bee great pleasant and strong with a sweet sent and with Amber colour Sacke if it be Seâ—es as it should bee you shall know it by the marke of a corke burned on one side of the bung and they be euer full gadge and so are no other sackes and the longer they lye the better they be To make Muskadine and giue iâ— a slauer Take a pleasant But of Malmsey and draw it out a quarter and more then fill it vp with fat Basterd within eight gallons or thereabouts and parill it with sixe egges yelkes and all one handfull of Bay-salt and a pint of cunduit water to euery parill and if the wine be hye of colour put in three gallons of new milke but skimm off the Creame first and beate it well or otherwise if you haue a good butt of Malmsey and a good pipe
will separate from the smaller Oate-meale for you shall vnderstand that at this first making of Oate meale you shall euer haue two sorts of Oate meales that is the full whole greete or kirnell and the small dust Oate meale as for the course hulles or chaffe that commeth from them that also is worthy sauing for it is an excellent good Horse-prouender for any plow or labouring Horses beeing mixt with either Beanes Pease or any other Pulse whatsoeuer The vertues of Oate-meale Now 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 recken all yet as neere as I can I will impart my Knowledge and what I haue tane from relation First for the small dust or meale Oate-meale it is that with which all pottage is made and thickned whether they be meate-pottage milke-pottage or any thicke or else thinne grewell whatsoeuer of whose goodnesse and wholesomenesse it is needlesse to speake in that it is frequent with euery experience also with this small meale oate-meale is made in diuerse Countries six seuerall kinds of very good and wholsome bread euery one finer then other â—s your Anacks Ianacks and such like Also there is made of it both thicke 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 dainty oate-cake either thicke or thin such as no Prince in the world but may haue them serued to his table also this small oat-meale mixed with blood and the Liuer of either Sheepe Calfe or Swine maketh that pudding which is called the Haggas or Haggus of whose goodnesse it is in vaine to boast because there is hardly to be 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 meate which is so esteemed of in the west parts of this Kingdome which they call Wash brew and in Chesheire and Lancasheire they call it Flamery or Flumery the wholesomnesse and rare goodnesse nay the very Physicke 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 Flammery and yet I haue seene them of very dainety and sickely stomackes which haue eaten great quantities thereof beyond the proportion of ordinary meates Now for the manner of eating this meate it is of diuerse diuersly vsed for some eate it with hony which is reputed the best sauce some with Wine either Sacke Claret or White some with strong Beere or strong Ale and some with milke as your ability 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 Gird brew which is a well â—illing and sufficient meate fit for seruants and men of labour of the commendations whereof I will not much stand in that it is a meate of harder disiestion and fit indeed but for strong abâ—e stomackes and such whose toyle and much sweate both liberally spendeth euill humors and also preserueth men from the offence of fulnesse and surfeits Now for the bigger kind of Oate-meale which is called Greets oâ— Corne Oate meale it is of no lesse vse then the former nor are there fewer meates compounded thereof for first of these greets are made all sorts of puddings or potts as the West-countrey tearmes them whether they be blacke as those which aâ—e made of the blood of Beasts Swine Sheepe Geese Red or Fallow Deere or the liâ—e mixt with whole greetes suet and wholesome hearbes or else white as when the greetes are mixt with good creame egges bread-crummes suet currants and other wholesome spices Also of these greets are made the good Friday pudding which is mixt with egges milke suet peni-royall and boyld first in a linnen bagge and then stript and buttered with sweet butter Againe if you rost a goose and stop her belly with whoâ—e greetes beaten together with egges and after mixt with the grauy there cannot be a better or more pleasanter sâ—uce nay if a man be at â—ea in any long trauell he cannot eate a more wholesome and pleasant meate then theâ—e whole greets boyld in water till they burst and then mâ—xt wiâ—h butter and so eaten with spoones which although sea-men call simply by the name of Lâ—bâ—olly yet there is not any meate how significant soeuer the name be that is more toothsome or wholesome 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 wholesome meate and as well tasted so that I may well knit vp this chapter with this approbation of Oate meale that the little charge and great benefite considerâ— it is the very Crowne of the House wiâ—es gaâ—â—and and doth more grace her table and her knowledge then all graines whatsoeuer neither indeed can any Famiâ—y oâ— Household be well and thriftily maintained where this is either scant or wanting And thus much touching the nature woâ—â—h vertues and great necessity of Oates and Oate-meale CHAP. 8. Of the Office of the Brew-house and the Bake house and the necessary things belonging to the same WHen our English House-wife knowes how to preserue health by wholesome Physicke to nourish by good meate and to cloath the body with warme garments shee must not then by any meanes bee ignorant in the prouision of Bread and Drinke shee must knowe both the proportions and compositions of the same And for as much as drinke is in euery house more generally spent then bread being indeede but how well I know not made the very substance of all entertainement I will first beginne with it and therefore you shall knowe that generally our Kingdome hath out two kindes of drinkes that is to say Beere and Ale but particularly foure as Beere Ale Perry and Cider and to these we may adde two more Meede and Metheglin two compound drinkes of hony and hearbs which in the places where they are made as in Wales and the march â—s are reckoned for exceeding wholesome and cordiall Strong Beere To speake then of Beere although there be diuers kinds of tastes and strength thereof according to the allowance of Malt Hoppes and age giuen vnto the same yet indeed there can be truly sayd to be but two kinds thereof namely ordinary beere and March beere all other beeres being deriued from them Of ordinary Beere Touching ordinary Beere
Ale and when you tunne it you shall put it into round bottles with narrow mouthes and then stopping them close with corke set them in a cold sellar vp to the wast in sand and be sure that the corkes be fast tied in with strong packe-thrid for feare of rising out or taking vent which is the vtter spoyle of the Ale Now for the small drinke arising from this Bottle-ale or any other beere or ale whatsoeuer if you keepe it after â—t is blinckt and boyled in a close vessell and then put it to barme euery morning as you haue occasion to vse it the drinke will drinke a great deale the fresher and be much more liuely in taste Of making perry or cider As for the making of Perry and Cider which are drinkes much vsed in the West parts and other Countries well stored with fruit in this Kingdome you shall know that your perry is made of peares onely 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 and Apples are well pickt from the 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 bene a little 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 seuerall 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 sweete fruit you shall call summer or sweete cider or perty and that you shall spend first also and that which you make of the winter and hard fruit you shall call winter and sowre cider or perry and that you may spend last for it will indure the longest Thus after our English House-wife is experienc't in the brewing of these seuerall drinkes shee shall then looke into her Bake-house and to the making of all sorts of bread either for Maisters seruants or hinds and to the ordering and compounding of the meale for each seuerall vse Ordering of Meale To speake then first of meales for bread they are either simple or compound simple as Wheate and Rye or compound as Rye and Wheate mixt together or Rye 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 whereof it is meet that you clense your meale well from the bran and then keepe it in sweet vessels Baking Manchets Now for the baking of bread of your simple meales your best and principall bread is manchet which you shall bake in this maner First your meale being ground vpon the blacke stones if it be possible which make the whitest flower and boulted through the finest boulting cloth you shall put it into a cleane Kimnell 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 some 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 houre or there abouts to swell take it foorth and mold it into manchets round and flat scotch them about the waste to giue it leaue to rise and pricke it with your knife in the top and so put it into the Ouen and bake it with a gentle heate Baking cheate Bread To bake the best cheate bread which is also simply of wheate onely you shall after your meate is drest and boulted through a more course boulter then was vsed for your manchets and put also inâ—o a cleane tub trough or kimâ—ell take a sowre leauen that is a piece of such like leauen saued from a foâ—mer batch and well fild with salt and so laid vp to sower and this sower leauen you shaâ—l breake into small pieces 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 powre your strained liquor then with your hand mixe some part of the flower therwith 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 weâ—l together and with a little more warme water barme and salt to season it with bring it to a perfect leauen stiffe firme then knead it breake it and read it as was before said in the manchets and so mold it vp in reasonable bigge loaues and then bake it with an indifferent good heate and thus according to these two examples before shewed you may brâ—ake leauend or vnleauend whatsoeuer whether it be simple corne as Wheate or Rie of it selfe or compound graine as Wheate and Rie or Wheate and Barley or Rie and Barley or any otheâ— mixt white corne onely because Rie is a litttle stronger graine then Wheate it shall be good for you to put your water a little hotter then you did to your wheate Baking of browne bread· For your browne bread or bread for your hinde-seruants which is the coursest bread for mans vse you shall take of barley two bushels of pease two pecks of of Wheate or Rie a pecke a pecke of malt these you shall grind all together and dresse it through a meale siue then putting it into a sower trough set liquor on the fire and when it boyles let one put on the water and another with a mash rudder stirre some of the flower with it after it hath beene 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 shal either let it liâ— longer in the trough or else take the helpe of a sower leauen with â—our boyling water for you must vnderstand that the hotter your liquor is the lesse will the smâ—ll or â—anknesse of the pease be receiued And thus much for the baking of any kind of bread which our English House-wife shall haue occasion to vse for the maintenance of her family Generall obseruations in the brew-house and bake-hâ—use As for the generall obseruations to be respected in the Brew-house or Bake-house they be these first that your Brew house be seated in so conuenient a part of the house that the smoke may not annoy your other more priuate roomes then that you furnace be made close and hollow for sauing fewell and with a vent for the passâ—ge of smoake least it taint your lâ—quor then that you preferre a copper before a lead next that your Mâ—sh-fat bee euer neerest to your leade your cooler neerest your Mash-fat and your Gul fat vnder your cooler and adioyning to them all seuerall cleane â—ubs to receiue your worts and liquors then in your Bake-house you shall haue a faire boulting house with large pipes to boult meale in faire troughes to lay leauen in and sweet safes to receiue your bran you shall haue boulters searses raunges and meale siues of all sorts both fine and course you shall haue faire tables to mould on large ouens to brake in the soales thereof rather of one or two intire stones then of many brickes and the mouth made narrow square and easie to be close couered as for your peeles cole-rakes maukins and such like though they be necessary yet they are of such generall vse they neede no further relation And thus much for a full satisfaction to all the Husbands and House-wiues of this Kingdome touching Brewing Baking and all whatsoeuer else appertaineth to either of their offices The end of the English Hous-wife FINIS A Hous-wife must be religious Shee must be temperate Other Garments Oâ— her Dyet Her generall vertues OF Her vertues in Physicke Dr. Burket Dr. Bomelius To make one sweate Another Another Additions to the diseases of the pâ—e part Additions to greene woundâ— Obseruations in roast meats Spitting of roast-meates The complexions of meate Shoueler or large Fowle To bake beefe or mutton for Venison Of tosing â—oâ—ll The dying of Wooll Of â—owing of 〈…〉 The time it shaâ—l lie in the water The drying of Hempe oâ— Flaxe When it is brâ—k't enough Bucking yarne 〈…〉 Oâ— Kine Qâ—anâ—ity of 〈◊〉 〈…〉 Mâ—neer of Mâ—â—kâ—ng Ordering of milke vessels Of keeping Creame The handling of butter Clensing of butter Of Butter milke Curds Of Whigge Cheese of one meale The drying of Mault Making of Oate-meale Diuersities of Drinkes Of Baking