put into the glasse that the water doth drop into half a pound of Sugar Candie beaten very small one book of leaf gold cut small among the Sugar four grains of Amber greece twelve grains of prepared Pearl you must mingle the strong water with the small and drink four spoonfuls at a time in the morning fasting and an houre before supper you must shake about the glasse when you drinke it A Medicine good for the Liver Take Turpentine slice it thin and lay it on a silver or Purslane plate twice or thrice into the Oven with the bread till it bee dry and so make it into pouder every day take as much as will lye on a sixpence in an Egg. For a Bruise Take six spoonfuls of Honey a great handful of Linseed bruise these in a morter and boyle them in a pint of Milk an hour then strain it very hard and annoint your breast and stomack with it every morning and evening and lay a red hose upon it The eye-Eye-Water for all the Infirmities and Diseases of the Eye Take of the distilled water of the white wild Rose half a pound of the distilled water of Celendine Fennel Eyebright and Rue of each two ounces of Cloves one ounce and a half of white Sugar-candy one drachm of Tutia prepared four ounces pulverise all these Ingredients each by themselves saving that you must bruise the Campihre with your Sugar-candy for so it breakes best then mix all the Pouders together in a paper put them in a strong glasse pour the distilled waters upon them and three pints of the best French white Wine that can be had shake it every day three or four times long together for a moneth and then you may use it remember to keep it very close stopt this is verbatim as it was had from the Lord Kelley A Medicine very good for the Dropsie or the Scurvy and to clear the blond Take four gallons of Ale drawn from the tap into an earthen Stand when the Ale is two dayes old then you must put in four handfuls of Brooklime four handfuls of Watercresses four handfuls of water-Mints with red stalkes half a peck of Scurvy-grasse let all these be clean picked and washed and dried with a cloth and â—hred with a knife and then put into a â—ag then put in the Ale and stop it close so that it have no vent stop it with rie â—aste the best Scurvy-grasse groweth by the water side it must be seven dayes after the things be in before you drink it Take two quarts of water and put in four ounces of Guaiacam two ounces of Sarsaparilla one ounce of Saxifrage put it into a Pipkin and infuse it upon the embers for twelve houres and then strain it and put it into the Ale as soon as it hath done working this being added makes the more Caudle For sore Eyes Take half a pint of red rose-Rosewater put therein four penny of Alloesuckatrinay as much Bole armoniack in quantity let this lie four and twenty houres in steep then wash your eyes with it evenings and mornings with a feather and it will help them A Sirrup to strengthen the Stomack and the Brain and to make a sweet Breath Take rindes while they be new one pound of running water the value of five wine pints then seeth it unto three pints then strain it and with one pound of Sugar seeth it to a Sirupe and when you take it from the fire put to it four graines of Musk. For the burning in the Back Take the juyce of Plantain and womans Milk being of a woman Child put thereto a spoonfull of Rosewater and wet a fine cloth in the same and so lay it to your Back where the heat is A very good Medicine to stay the vomiting Take of spare Mince Wormwood and red Rose leaves dried of each half a handfull of Rye bread grated a good handfull boyle all these in red rose-Rosewater and Vinegar till they be somewhat tender then put it in a linnen cloth and lay it to the stomack as hot as you can indure it heating it two or three times a day with such as it was boyled with For weaknesse in the Back Take Nixe and Clary and the Marrow of an Oxe back chop them very small then take the yolks of two or three Eggs and strain them altogether then fry them use this six or seven times together and after it drink a good draught of Bastard or Muskadine To make a Cap for the pain and coldnesse in the Head Take of Storix and Benjamine of both some twelve pennyworth and bruise it then quilt it in a brown paper and wear it behinde on your head To make Pectorall Roules for a Cold. Take four ounces of Sugar finely beaten and half an ounce of searsed Licorice two graines of Musk and the weight of two pence of the sirupe of Licorice and so beat it up to a perfect paste with a little sirupe of Horehound and a little Gum-dragon being steeped in Rosewater then toul them in small rouls and dry them and so you may keep them all the whole year A proved Medicine for any one that have an Ague in their Breast Take the Patients own water or any others that is very young and set it over the fire put therin a good handfull of Rosemary and let it boyle then take two red clothes and dip them in the water then nip it hard and lay it on the breast as hot as it may be indured and apply it till you see the breast asswaged then keep it very warm For the running of the Reines Take the Pith of an Oxe that goeth down the back a pint of red Wine and strain them together through a cloth then boyle them a little with a good quantity of Cinnamon and a Nutmeg and large Mace a quantity of Ambergreece drink this first and last daily For Sun-burnt Take the juyce of a Lemon and a little Baysalt and wash your hands with it and let them dry of themselves wash them again and you shall find all the spots and staines gone For a Pin and Web and rednesse in the eye Take a pint of white Rosewater half a pint of white Wine as much of Lapis Calaminaris as a Walnut bruised put all these in a glasse and set them in the Sun one week and shake the glasse every day then take it out of the Sun and use it as you shall need A speciall Medicine to preserve the sight Take of brown Fennell Honeysuckles of the hedge of wild Dasies roots picked and washed and dryed of Pearl-wort of Eyebright of red Roses the white clipped away of each of these a handfull dry gathered then steep all these Hearbs in a quart or three pints of the best white Wine in an earthen pot and so let it lye in steep two or three dayes close covered stirring it three times a day and so still it with a gentle fire making two distillings and so keep it for your use
these in a gallon of fair water unto a pottle and when the liquor is boyled half away strain it forth and then put in your Rubarb and Agarick in a clean thin handkercher and tye it up close and put it into the said liquor and then put in two pound of fine Sugar and boil it to the height of a Sirrup and take of it the quantity of six spoonfulls or more or lesse as you find it worketh in you To make drinke for all kind of Surfets Take a quart of Aqua or small Aqua vitae and put in that a good handfull of Couslip flours Sage flours a good handfull and of Rosemary flours a handful sweet Majoram a little Pellitorie of the wall a little Bittanie and Balm of each a prettie handful Cinnamon half an ounce Nutmegs a quarter of an ounce Fennel-seed Annise seed Colliander seed Carraway seed Gromel seed Juniper berries of each a drachm bruise your spices and seeds and put them into your Aqua or Aqua vitae with your hearbs together and put to that three quarters of a pound of very fine Sugar stir them together and put them in a glasse and let it stand nine dayes in the Sun and let it be stirred every day it is to be made in May steeped in a wide mouth'd glasse and strained out into a narrow mouth'd glass A Medicine for the Reins of the Back Take Housleek and stamp and strain it then dip a fine linnen cloth into it and lay it to the reins of the back and that will heal it A Medicine for the Ache in the Back Take Egrimonie and Mugwort both leaves and roots and stamp it with old Bores grease and temper it with Honey and Eysell and lay it to the back For a Stitch. Take Roses and Cammomile of each a handfull and oyle of Roses and oyle of Cammomile of both together a saucerfull and a quantity of Barlie flower boil all these together in milk and then take a linnen bag and put it therein and lay the plaister as hot as may be suffered where the stitch is To make a Salve for Wounds that be cankered and doe Burn. Take the Juyce of Smallage of Morrels of Waberd of each alike then take the white of Eggs and mingle them together and put thereto a little Wheat flower and stir them together till it be thick but let it come nigh no fire but all cold let it be laid on raw to the sore and it shall cleanse the wound A Medicine for Bone-ach Take Brooklime and Smallage and Daises with fresh Sheeps tallow and fry them together and make thereof a Plaister and lay it to the sore all hot For Sinews that are shrunk Take young Swallows out of the nest a dozen or sixteen and Rosemarie Lavender and rotten Strawberie leaves strings and all of each a handfull after the quantity of the Swallows the feathers guts and all bray them in a morter and fry all them together with May Butter not too much then put it into an earthen pot and stop it close nine dayes then fry it again with May Butter and fry it well and strain it well when you shall use it chase it against the fire A Water for the biting of a mad Dog Take Scabios Matsiline Yarrough Nightshade wild Sage the leaves of white Lillies of each a like quantity and still them in a common still and give the quantity of three or four spoonfulls of the Water mingled with half a spoonfull of Triacle to any man or beast that is bitten within three dayes after the biting and for lack of the water take the juyce of these Hearbs mingled with Triacle it will keep the sore from rankling take Dittanie Egrimonie and rustie Bacon and beat them fine together and lay it unto the wound and it will keep it from rankling To kill a Fellon Take red Sage white Sope and bruise them and lay it to the Fellon and that will kill it To breake a Felon Take the grounds of Ale and as much Vinegar the crumbs of leavened bread and a little Honey and boil them altogether till they be thick and lay that hot to the joynt where the Felon is and that will heal it Doctor Stevens Soveraign Water Take a gallon of good Gascoign wine then take â—â—â—ger Galingal Cancel Nutmegs grains Gloves Annise seeds Carraway seeds of each a drachm then take Sage Mints red Roses Thyme Pellitorie Rosemary wild Thyme Cammomile Lavender of each one handfull then bray both the Spices and the hearbs and put them all into the Wine and let them stand for twelve hours divers times stirring them then still that in a Limbeck but keep that which you still first by it self for that is the best but the other is good also but not so good as the first The Vertues of this Water are these It comforteth the spirits Vitall and helpeth the inward diseases which come of cold and the shaking of the Palsie that dureth the contraction of sinnews and helpeth the conception of women that be barren it killeth worms in the body it cureth the cold cough it helpeth the toothach it comforteth the stomack it cureth the cold Dropsie it helpeth the stone it cureth shortly the stinking breath and who so useth this water enough but not too much it preserveth him in good liking making him young Doctor Willoughbies Water Take Galingal Cloves Cubebs Ginger Melilot Cardamome Mace Nutmegs of each a drachm and of the juyce of Celendine half a pint and mingle all these made in pouder with the said juyce and with a pint of good Aqua vitae and three pints of good white Wine and put all these together in a still of glasse and let it stand so all night and on the morrow still it with an easie fire as may be The Vertue is of secret nature it dissolveth the swelling of the Lungs without any grievance and the same Lungs being wounded or perished it helpeth and comforteth and it suffereth not the bloud to putrifie he shall never need to be let bloud that useth this Water and it suffereth not the heart to be burnt nor melancholly or flegm to have dominion above Nature it also expelleth the Rheum and purifieth the stomack it preserveth the visage and the memorie and destroyeth the Palsie and if this water be given to a man or woman labouring toward death one spoonfull relieveth in the Summer time use once a week fasting the quantity of one spoonful and in Winter two spoonfuls A Medicine for them that have a pain after their child bed Take Tar and fresh Barrows grease and boil it together then take Pigeons dung and fry it in fresh grease and put it in a bag For the drinke Take a pint of Malmsey and boil it and put Bay berries in it and Sugar the Bay berries must be of the whitest and put therein some Sanders Take some fair water and set it over the fire and put some ground Malt in it when they
little Mace and boyle all these together and pour this liquour in seething hot into the Purslain and when it is cold tye it close but put a little board on the top to steep it down and within a week or two it is fit to eat To doe Clove-gilliflowers up for salletting all the year Take as many Clove-gilliflowers as you please and slip off the leaves then strow some Sugar in the bottome of the gallipot that you doe them in and then a lane of Gilliflowers and then a lane of Sugar and so doe till all the Gilliflowers be done then pour some Claret Wine into them as much as will cover them then cut a piece of a thin board and lay it to them to keep them down then tye them close and set them in the Sun and let them stand a moneth or thereabouts but keep them from any rain or wet To pickle Broom buds Take as many Broom buds as you please make linnen bags and put them in and tye them close then make some brine with Water and Salt and boyle it a little let it be cold then put some brine in a deep earthen Pot and put the bags in it and lay some weight upon them let it lye there till it look black then shift it again so you must doe as long as it looks black you must boil them in a little cauldron and put them in vinegar a week or two and then they be fit to eat To Pickle Oysters Take your Oysters and pick them out of the shels and save the liquor that cometh from them then take your Oysters one by one and wash them clean out of grift then strain the liquor then take a quantity of white wine and a large Mace or two and two or three slices of Nutmeg and Pepper grosly beaten and salt them boyl it together then put in your Oysters and boil them then take the yolke of an Egg and beat it well with Wine Vinegar then take up your Oysters and let them cool then put in your Egg and let it boyl hang it off and let it cool and put it up together To make grout Take some Wheat and Beans and when you have made it into Malt then rittle it then take some water or some small Wort and heat it scalding hot and put it into a pail then stir in the Malt then take a piece of four leaven then stir it about and cover it and let it stand till it will cream then put in some Orange pills then put it over the fire and boil it keeping it stirring till all the white be gone To make jellie of Marmalet Take Quinces and pare them cut them into water in little pieces and when you have done all then take them out of the water and weigh them and to every pound of Quinces take five quarters of a pound of Sugar and half a quarter then put it into the Skillet and put as much water as will make it pretty thin then set it on the fire then clarifie it with the white of an Egg and scum it off cleer then put in your Quinces and let it boil a prettie pace and cover it close till it is prettie thick then leave stirring it till it is thick enough for Marmalet then take it off and put it in your glasse and doe it with your knife in little works when you have done let it stand your costly must boyl all the while you must put in as much water as will make it prettie thin when it is boyled to a prettie good colour then stir it and weigh it then take of loaf Sugar as much as it weighs and boil it altogether to a Jellie then pour it into your Marmalet glasse then put it in a stove and put some fire in every day To make Jelly of Pippins Take Pippins and pare them and quarter them and coar them lay them in water and when you set them on the fire shift them in another water and put them in a skillet put as much water as will cover them and a little more set them over the fire and make them boil as fast as you can when the Apples are soft and the liquor taste strong of the Apples then take them off and strain them through a piece of canvass gently take to a pound of juyce a pound of Sugar then set it on the fire when it is melted strain it into a bason and rince your skillet again set it on the fire and when it is boyled up then scum it and make it boyl as fast as you can and when it is almost boiled put in the juyce of three Lemons strained through a cloth if you will have Orange pill pare it thin that the white be not seen and then lay it in the water all night then boil them in water till the pill be soft then cut them in long peeces then put it into the Sirrup and stir it about and fill your glasses and let it stand till it be cold and then it is ready to eat To preserve Oranges Take a pound of Oranges and a pound of Sugar pill the outward rind and inward white skin off take juyce of Oranges put them into the juyce boil them half an hour and take them off To preserve green Walnuts Take Walnuts and boil them till the water doe taste bitter then take them off and put them in cold water and pill of the bark and weigh as much Sugar as they weigh and a little more water then will wet the Sugar set them on the fire and when they boyl up take them off and let them stand two dayes and boil them again once more To preserve white Quinces Take a pound of Quinces boil them with the skins on but core them and pare them take a quarter of a pound of Sugar with water no more then will wet the Sugar put the Quinces into it presently boil them as fast as may be and skin them when the Sirrup is thick take it up To make Goosberrie Tarts Take a pint of Goosberries and put them into a quarter of a pound of Sugar and two spoonfuls of water and put them on the fire and stir them as you did the former To preserve Resberries Take as many as you please a lay of Sugar and a lay of Resberries and so lay them into the Skillet and as much Sugar as you thinke will make Sirupe enough and boil them and put two spoonfuls of water in boscom it take it off and let it stand To preserve Currans Part them in the tops lay a lain of Currans and a lain of Sugar and so boil them as fast as you doe Resberries doe not put in the spoon but scum them boyle them till the Sirrup be prettie thick then take them off and let them stand till they be cold and put them in a glasse To preserve Medlers Take the just weight of Sugar as they weigh to a pound of Sugar put a pint and a half
of water scald them as long as the skins will come off stone them at the head put the water to the Sugar and boil it and strain it put in the Medlers boil them apace let them stand till they be thick then take them off To preserve Goosberries Take the fairest Goosberries you can get with the stalks one prick three or four holes in every one of them then take the weight of them in Sugar lay the best part of the Sugar in the bottome of a Silver or peuter dish then lay your Goosberries one by one upon it strew some of the rest of the Sugar upon them and put two spoonfuls of the water into half a pound then set the Goosberries on a chafing dish of coales and let them stand uncovered scalding upon the fire a prettie while before they boil but not too long for then they will grow red and when they be boyled let them not boyl too fast when they be enough put them up you must put the rest of the Sugar on them as they boil and that will harden them and keep them from breaking To make Goosberrie Cakes Prick as many Goosberries as you please and put them into an earthen pitcher and set it in a kettle of water till they be soft and then put them into a sieve and let them stand till all the juyce be out and weigh the juyce and as much Sugar as Sirupe First boil the Sugar to a Candie and take it off and put in the juyce and set it on again till it be hot and take it off and set them in a press till they be dry then they are readie To doe Goosberries like Hops Take pricks of black Thorn then take Goosberries and cut them a little a crosse and then take out the stones and then put them upon the pricks and weigh as much Sugar as they weigh and take a quarter or a pint of water and put into the Sugar and let it boil a while then put in the hops let them stand and scald two houres upon the coales till they be soft then take out the Hops and boil the Syrupe a while then take it off and put in the Hops To preserve Apricocks First stone them and weigh them and take as much Sugar as Apricocks put it in a Bason some in the bottome and some on the top let them stand all night set them on the fire till they be scalding hot then heat them twice more To make Apricock Cakes Take as many Apricocks as you please and pare them put as much Sugar as they weigh take more water then will melt the Sugar then boil the Sugar and it together till they be pretty stiffe take them off and put them in saucers To make Mackeroons Take half a poâ—nd of Almonds put them in water stamp them small put in some Rose-water a good spoonfull of floure four eggs half a pound of Sugar in the beating of the Eggs put in the Almonds heat the oven hot enough to bake a Custard put them in when you have taken them out let them stand till they be cold they must be baked in earthen pans round and buttered very thin How to preserve White Damsons green Take white Damsons scald them in water till they be hard then take them off and pick as many as you please take as much Sugar as they weigh strew a little in the bottome put two or three spoonfulls of water then put in the Damsons and the Sugar and boyl them take them off and let them stand a day or two then boil them again take them off and let them stand till they be cold To preserve Mulberries Take as many Mulberries as you please and as much Sugar as they weigh First wet the Sugar with some juyce of Mulberies stir your Sugar together then put in your Mulberries then boil them apace till you thinke they are boyled enough then take them off and boil the Sirupe a while and put it into the Mulberries let them stand till they be cold To preserve Pippins white Take some Pippins and pare them and cut them the crosse way and weigh them and to a pound of Sugar a pint of water then put the Sugar to the water and then let it boyl a while and then put in the Pippins and let them boyl till they bee clear at the Core take them off and put them up To make white Quince Cakes Take Quinces and let them stand till they be cold but not seethed till they be tender enough then take them off and pare them then scrape off the softest and doe it through a sieve and then weigh as much Sugar as it doth weigh and beat it and sift it into the Quinces and stir it altogether and set it on the coals and stir it about but let it not boil at all but let it stand and cool till it be pretty thick then take it off and put it in glass saucers To preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or grapes with the juyce stone the grapes save the liquor in the stoning take off the stalks give them a boyling take them off and put them up To preserve Damsons Take as many as you please and weigh as much Sugar as they weigh and strew some in the bottome and some on the top and you may wet the Sugar with some Sirupe of Damsons or a little water then set them upon the fire and let them stand and soke softly about an hour then take them off and let them stand a day or two then boil them up till you think they be enough take them off and put them up How to make Cake of Lemons or Violets Take of the finest double refined Sugar beaten very fine and searced through fine Tiffâ—nie and to half a silver poringer of Sugar put to it two spoonfuls of water and boil it till it be almost Sugar again then grate of the hardest rinded Lemon then stir it into your Sugar put it into your Coffins of Paper and when they be cold take them of To preserve Quinces red Take your Quinces and weigh them to a pound put a pound of Sugar and half a pint of water put your water to your Sugar and let it stand your Quinces must be scalded till they be tender take them off pare them and core them but not too much then put them in the skillet where the Sugar is then set them on the fire and let them boil two hours if it be not enough boil it a little more pour it to the Quinces and stop it close To make Bisket Bread Take a pound and a half of white loaf Sugar and so much flower as much Annise seed Coliander seed and Carraway seed as you please and twelve Eggs three whites lest out take the Sugar and sift it fine and the flower also and beat your Eggs a little then mingle them well together with four spoonfuls of
must wash it with a feather and then strew Sugar very finely beaten on the top before you put it into the Oven To preserve Apricocks Take your Apricocks and put them into a skillet of fair water and put them over the fire untill they be something tender then take them up out of the water and take a bodkin and thrust out the stone at the top and then peel off their skins and when you have so done put them into a silver dish or bason and lay Sugar very finely beaten over and under them then put a spoonful or two of water unto them and set them over a very soft fire until they be ready then take them up and lay them into another dish a cooling and if you see good boyle the sirupe a little more when they are cold and the sirupe almost cold put them up in a gally-pot or glasse altogether To preserve Damsons Take a pound or something more of pure Sugar finely beaten and then take a pound of Damsons and cut one scotch in the side of each of them then put a row of Sugar in a silver dish or bason and then lay in a row of Plums and then cover it with Sugar and so lay it in till they be all in and then take two spoonfuls of clean water and make a hole in the middle of them and set it over a very soft fire and look to it carefully for fear the Sugar should burn and when the Sugar is all dissolved shake them together and stirre them gently and then set them down and cover them till they be cold and when they are cold set them upon the coales again and then let them boyle gently till they be ready and when they are ready take them down and take them every one by its stem and cover them with the skins as well as you can and then put them all one by one in a dish and if the sirupe be not boyled enough set it over and let it boyle a little longer and when the Plums be cold put them in a gally-pot or glasse and pour the sirupe to them while it is a little warm you must not forget to take away the skin of the Plums as it riseth To make Papp of Barly Take Barly and boyle it in fair water softly untill it begin to break then put that liquour out then put as much hot water to it as you put forth and so let it boyle till it be very soft then put it into a Cullender and strain it then take a handfull of Almonds and grind them very well with your Barly and some of the liquour so season it with Sugar and a little Rosewater a little whole Mace and Cinnamon and boyle them well together To candy Lemons and Oranges Take the peels of your Oranges and Lemons the white cut away then lay them in water five or six dayes shifting them twice every day then seeth them till they be very tender then take them out of the water and let them lye till they be cold then cut them in small pieces square the bignesse of a penny or lesse then take to every three two ounces of Sugar put to it a quantity of fair Water and a lesse quantity of Rosewater and make a sirupe thereof then skum it very clean and put in your peels and let them boyle for the space of an hour or longer if you find your liquour wanting you may put in more water at your pleasure then boyle them a little space after with a little sharp fire stirring it alwayes for burning then take it off the fire three or four times stirring them all the while and set them on again untill they be candied To make Cakes of Almonds Take one pound and a half of fine Flower of Sugar twelve ounces beaten very fine mingle them well together then take half a pound of Almonds blanch them and grind them fine in a Morter then strain them with as much Sack as will mingle the Flower Sugar and Almonds together make a paste bake them in an oven not too hot To make white Lemon Cakes Take half a dozen of yellow Lemons the best you can get then cut and pare them leave none of the yellow behind then take away the sowre meat of it and reserve all the white and lay it in water two dayes then seeth it in fair water till it be soft then take it out and set it by till the water be gone from it then weigh it and take twice the weight in Sugar mince the white stuffe very fine then take an earthen pipkin and put therein some fair Water and some Rosewater if you have a pound of Sugar you must have half a pint of water of both sorts alike let your water and Sugar boyle together then skum it and put in the stuffe and so let them boyle together alwayes stirring it till it be thick it will shew very thin and when it is cold it will be thick enough To make Oyle of Violets Set the Violets in Sallade oyle and strain them then put in other fresh Violets and let them lye twenty dayes then strain them again and put in other fresh Violets and let them stand all the year To preserve Pomecitron Take Pomecitron and grate off the upper skin then slightly cut them in pieces as you think good lay them in water four and twenty houres then set over a posnet with fair water and when it boyles put them in and so shift till you find the water be not bitter then take them up and weigh them and to every pound of Pomecitron put a pound and quarter of Sugar then take of your last water a pint and quarter set your water and Sugar over the fire then take two whites of Eggs and beat them with a little fair water and when your sirupe begins to boyle cast in the same that riseth from the Eggs and so let it boyle then let it run through a clean fine cloth then put it in a clean Posnet and when your sirupe begins to boyle put in your Pomecitron and let it boyle softly three or four houres until you find your sirupe thick enough be sure you keep them alwayes under sirupe and never turn them take them up and put them into your glasse and when they be cold cover them To candy Ringus Roote Take your Ringus Roots and boyle them reasonable tender then peel them and pith them then lay them together then take so much Sugar as they weigh and put it into a posnet with as much rose-Rosewater as will melt it then put in your Roots and so let it boyle very softly until the Sugar be consumed into the Roots then take them and turn them and shake them till the Sugar be dryed up and then lay them a drying upon a lattice of wyer until they be cold in like sort you may candy any other Roots which you please To candy all kind of Fruitrages as Oranges Lemons Citrons Lettice
stockes the Sugar-candy such as the Comfâ—t-makers doe candy the Fruits Take one pound of refined Sugar and put it into a posnet with as much water as will wet it and so boyle it untill it come to a candy height then take all your fruit being preserved and dryed then draw them through your hot Sugar and then lay them on your hardle and in one quarof an hour they will be finely candied To candy all kind of Floures in wayes of the Spanish Candy Take double refined Sugar put it into a posnet with as much Rosewater as will melt it and put into it the papp of half a roasted Apple and a grain of Musk then let it boyle till it come to a candy height then put in your Floures being pick'd and so let it boyle then cast them on a fine plate and cut it in wayes with your knife then you may spot it with Gold and keep it To make Essings Take one peck of Oatmeal grots the greatest you can get and the whitest pick it clean from the black and searce out all the smallest then take as much evening Milk as will cover it and something more boyle it and cool it again till it be bloud-warm then put it to the Oatmeal and let it soak all night the next morning strain it from your Milk as dry as you can through a cloth then take three pints of good Cream boyle it with a Mace and the yolkes of eight Eggs when it is boyled put it into your stuffe then put in six Eggs more whites and yolkes season it with a good quantity of Cinnamon Nutmeg and Ginger and a lesse quantity of Cloves and Mace put in as much Sugar as you think will sweeten it have a good store of Suet shred small and forget not Salt so boyle them To make Sugar Cakes Take one pound of fine Flower one pound of Sugar finely beaten and mingle them well together then take seven or eight yolkes of Eggs and if your Flower be good take one white or two as you shall think good take two Cloves and a pretty piece of Cinnamon and lay it in a spoonfull of Rosewater all night and heat it almost bloud-warm temper it with the rest of your stuffe when the paste is made make it up with as much hast as you can bake them in a soft oven To make a Calfes-foot Pie Take your Calfes-feet boyle them and blanch them then boyle them again till they be tender then take out all the bones season it with Cloves Mace Ginger and Cinnamon as much as you shall think good then put in a good quantity of Currans and Butter bake your Pie in a soft oven and when it is baked take half a pint of white Wine Vinegar beat three yolkes of Eggs and put to the coals season it with Sugar and a little Rosewater alwayes stirring it then put it into your Pie and let it stand half a quarter of an hour To make a very good Pie Take the backes of four white Herrings watred the bones and skin taken away then take so much Wardens in quantity pared and cored half a pound of Raisins of the Sun stoned mince all these together and season it with Cinnamon and Ginger and when the Pie is baked put in a little Rosewater and scrape Sugar on it if you put in Butter then put in a handful of grated bread To make Simbals Take fine Flower dryed and as much Sugar as Flower then take as much whites of Eggs as will make it a paste and put in a little Rosewater then put in a quantity of Coriander seed and Annise seed then mould it up in that fashion you will bake it in To preserve Angelico roots Take the roots and wash them then slice them very thin and lay them in water three or four dayes change the water every day then put the roots in a pot of water and set them in the embers all night in the morning put away the water then take to a pound of roots four pints of water and two pound of Sugar let it boyle and skum it clean then put in the roots they will be boyled before the sirupe then take them up and boyle the sirupe after they will ask you a whole dayes work for they must boyle very softly at Saint Andrewes time is the best time to doe them in all the year To boyle a Capon with Brewis Take a Capon and trusse him to boyle set him on the fire in a good quantity of water skum it very clean before you set on your Capon put a little winter Savory and Thyme into the belly of it and a little Salt and grosse Pepper when you have skummed it clean cover it close to boyle then take a good handfull of Hearbs as Marigolds Violet leaves or any such green Hearbs as you shall think fit wash them and set them on the fire with some of the uppermost of the broth that boyles the Capon then put into it good store of Mace and boyle it with the Capon when the hearbs be boyled and the broth very green and almost consumed away take the uppermost of your Capon and strain it together and scald your Brewis and put it into a dish and lay the Capon on them To make a Spice-Cake Take one bushel of Flower six pound of Butter eight pound of Currans two pints of Cream a pottle of Milk half a pint of good Sack two pound of Sugar two ounces of Mace one ounce of Nutmegs one ounce of Ginger twelve yolkes two whites take the Milk and Cream and stirre it all the time that it boyles put your Butter into a bason and put your hot seething Milk to it and melt all the Butter in it and when it is bloud-warm temper the Cake put not your Currans in till you have made the paste you must have some Ale yest and forget not Salt To make Broth for a Neats-tongue Take Claret Wine grated Bread Currans sweet Butter Sugar Cinnamon Ginger boyle them altogether then take the Neates tongue and slice it and lay it in a dish upon sippets and so serve it To souce a Carp or Gurnet Take fair Water and Vinegar so that it may be sharp then take Parsly Thyme Fennel and boyle them in the broth a good while then put in a good quantity of Salt and then put in your Fish and when it is well boyled put the broth into a vessel and let it stand To make a fine Pudding Take Crums of white Bread and so much fine Flour then take the yolkes of four Eggs and one white a good quantity of Sugar take so much good Cream as will temper it as thick as you would make Pancake batter then butter your pan and bake it so serve it casting some Sugar upon it you must shred suet very small and put into it To make a Broth to drinke Take a Chicken and a little of the neck of Mutton and set them on and scum it well
then put in a large Mace and so let it to boil while the Chicken be tender then take the Chicken out and beat it all to pieces in a stone morter and put it in again and so let it boil from four pints to a little more then half a pint then caâ—â— it through a strainer and season it To boil a Chicken Partridge or Pyton Take your Chicken and set it a boiling with a little of the neck of Mutton and scum it well then put in a Mace and 〈◊〉 let it boil down and when it is almoâ—â— boiled have some few hearbs perboiled as Lettice Endive Spinage Marigoâ—â— leaves for note these hearbs are usualâ—â— used to be boiled which by course wiâ—â— hold their colour in boyling and put soâ—â— of these foresaid hearbs to the Chicken and Mutton if you thinke your broth strong enough take out your mutton if you see it not put a little piece of sweet Butter and a little verjuyce and a very little Sugar and Salt so serve it in with sippets A Broth to drinke Take a Chicken and set it on and when it boils scum it then put in a Mace and a very little Oatmeal and such hearbs as the partie requires and boil it well down and bruise the Chicken and put it in again and it is a prettie broth and to alter it you may put in half a dosen Prunes and leave out the hearbs or put them in so when it is well boyled strain it and season it A Broth to eat on Fasting dayes Take fair water and set it a boyling and when it boileth put to it so much streined Oatmeal as you thinke will thicken it and a large Mace a handfull of Raisins of the Sun as many Prunes and as many Currants if your quantity require it so boil it and when it is boiled season it with Salt and Sugar and a piece of sweet Butter if the time will allow it and for an alteration when this broth is boiled put in a quantity of cream and it will doe well To make Ponado The quantity you will make set on in a posnet of fair water and when it boyles put a mace in and a little piece of Cinnamon and a handfull of Currants and so much bread as you think meet so boil it and season it with Salt and Sugar and Rosewater and so serve it To make a Caudle Take Ale the quantity that you mean to make and set it on the fire and when it is ready to boil scum it very well then cast in a large Mace and take the yolks of two Eggs for one messe or one draught and beat them well and take away the skin of the yolks and then put them into the Ale when it seeths be sure to stiâ— them well till it seeth again for a youngling then lel it boil a while and put in your Sugar and if it be to eat cut three or four tosts of bread thin and toste them dry but not brown and put them to the caudle if to drinke put none To make Almond Butter Blanch your Almonds and beat them as fine as you can with fair water two or three houres then strain them through a linnen cloth boil them with rose-Rose-water whole Mace and Annise seeds till the substance be thick spread it upon a fair cloth draining the whey from it after let it hang in the same cloth some few houres then strain it and season it with Rose-water and Sugar To stew Beef Take a good Rumpe of Beef cut from the bones shred Turnips and Carroots small and Spinage and Lettice put all in â—pan and let it stew four houres with so much water and a quart of white Wine â—s will cover it when it is stewed enough then put in a wine glasse full of Elder vinegar and serve it in with sippets To Souce a young Pig Take a young Pig being scalded boil it in faiâ— water and white Wine put thereto some Bay leaves some whole Ginger and some Nutmegs quaâ—tered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot To boyl Flounders or Pickrels after the French Fashion Take a pint of white Wine the tops oâ— young Thyme and Rosemary a little whole Mace a little whole Pepper seasoned with Verjuyce Salt and a piece oâ— sweet Butter and so serve it this brotâ— will serve to boyl fish twice or thrice in or four times To make flesh of Apricocks Take Apricocks when they are greeâ— and pare them and slice them and taâ—â— half their weight in Sugar put it to theâ— so put them in a skillet and as much water as you thinke will melt the Sugar so let them boil and keep them with stirring till they be tender and so take them off and scum them very clean so put them forth of the skillet and let them stand take as much Sugar as you had before and boil it to a Candie height and then put in your Apricocks and set them over a soft fire but let them not boyl so keep them with oft stirring till the Sirupe begin to jellie then put them in glasses and keep them for your use To make flesh of Quinces Take Quinces pare them and core them and cut them in halfs boyl them in a thin Sirupe till they be tender then take them off and let them lye in Sirupe then take Quinces pare them and quarter them take out the cores put as much water to them as will cover them then boil them till they be very tender and then strain out the liquor clean from them and take unto a pint of that liquor a pound of Sugar put as much water to the Sugar as will melt it then boyle it to a Candie height then stir the Quinces that are in the Sirupe as thin as you can when your Sugar is at a full Candy height put in a pint of the liquor then set it over a soft fire stirring it leisurely till the Sugar be dissolved then put in half a pound of your slices keeping it still stirring but not to boil you must take the Jellie of Quince kernels that have lain in water two or three hours take two good spoonfuls of it and put it to the flesh so keep it stirring leisurely till it begin to jellie upon the spoon then put it into thin glasses and keep it in a stove To dry Cherries Take the fairest Cherries stone them take to six pound of Cherries a pound of Sugar put them into a skillet straining the Sugar amongst them as you put them in then put as much water to them as will boil them then set them upon a quick fire let them boil up then take them off and strain them very clean put them into to an earthen pan or pot so let them stand in the liquor four dayes then take them up and lay them severally one by one upon silver dishes or earthen dishes set them into an oven after the bread being taken out
glasse half full with the tops of Poppy floures which groweth in the Corn set this in the Sun a fortnight and so keep it all the year and annoint the Temples of your head with it For a Cough Take Sallade oyle Aqua vitae and Sack of each an equall quantity heat them altogether and before the fire rub the soles of your feet with it To make a Jelly of Harts-horn Take a quart of running water and three ounces of Harts-horn scraped very fine then put it into a stone Jug and set the Jug in a Kettle of water over the fire and let it boyle two or three houres untill it jelly then put into it three or four spoonfuls of rose-Rose-water or white Wine then strain it you may put into it Musk or Ambergreece and season it as you please To make a Glister Take half a quart of new Milk or three quarters set it on the fire and make it scalding hot then take it off and put into it a yoalk of a new laid Egg beaten two ounces of brown Sugar Candie or Black Sugar give it the party bloud-warm To make a Glister Take the bone of a neck of Mutton or Veal clean washed set it on the fire to boyl in three pints of fair water and when it is clean scummed then put in the roots of Fennel and Parsely clean washed and scraped of either of them the Roots bruised a handfull of Cammomile and Mallows a handfull let all these boil together till half be wasted then strein it take three quarters of a pint of this broth brown Sugar Candie two ounces of Oyle of Flaxseed two ounces mingle all these together and take it for a Glister bloud-warm when it is in your body keep it half an hour or three quarters of an hour or an hour if you can A Comfortable Cordial to cheer the Heart Take one ounce of conserve of Gillifloures four grains of the best Musk bruised as fine as flower then put it into alitle tin pot and keep it till you have need to make this Cordiall following Viz. Take the quantitie of one Nutmeg out of your tin pot put to it one spoonfull of Cinnamon water and one spoonful of the Sirrup of Gilliflours Amber-greece mix all these together and drink them in the morning fasting three or four houres this is most comfortable A Cordial for Winde in the Stomack or any Part. Take six or eight spoonfuls of Penny-royall water put into it four drops of oyle of Cinnamon so drinke it any time of the day so you fast two houres after Restoratives Take a well flesht Capon from the barn-door and pluck out his Intrals then wash it within with a little white-wine then flea of all the skin and take out his bones and take the flesh onely cut it in little peeces and put it into a little stone bottle and put to it an ounce of white Sugar-candie six Dates slit with the stones and piths taken out one large Mace then stop the bottle up fast and set it in a Chafer of water and let it boil three houres then take it out and pour the juice from the meat and put to it one spoonful of red Rose water and take the better part for your breakfast four hours before dinner and the other part at three a clock in the afternoon being bloud-warm Another Restorative Take half a pint of Claret wine and half a pint of ale and make a caudle with a new laid egg put in half a Nutmeg cut into two peeces then take it off the fire and put in seven grains of Ambergreece drinke this for two breakfasts for it will increase bloud and strength Another Restorative Take two new laid Eggs and take the whites clean from them and put the yolks both in one shell then put in two spoonfulls of Claret wine seven grains of Amber-greece small bruised and a little Sugar Candie stir all these together and make them bloud-warm and sup them up for a breakfast three or four hours before dinner Another Restorative Take a young leg of Mutton cut off the skin and the fat take the flesh being cut into small peeces and put it into a stone bottle then put to it two ounces of raisins of the Sun stoned large Mace an ounce and half of Sugar Candie and stop the bottle very close and let it boil in a Chafer three hours and so put the juice from the meat and keep it in a clean glasse it will serve for three breakfasts or if he will he may take some at three a clock in the afternoon being made warm A restoring Broath Take two ounces of Chene roots first slit very thin then put it in a new Pipkin with five pints of running water being close covered and so set it upon embers all night long where it may be very hot but not seeth then put to that water a great cock Chicken and when it is clean scummed put into it two spoonfuls of French Barly six Dates slit with the pithes and stones taken out two ounces of Raisins of the Sun stoned large Mace let all these boyle together till half be consumed then take out the Cock and beat the flesh of it in a clean Morter and a little of the broth then strain it altogether throughout a hair Collender then put in two spoonfuls of red rose-Rose-water and sweeten it with white Sugar-candy drink of this broth being made warm half a pint in the morning early fasting and sleep after it if you can drink a good draught at three of the clock in the afternoon this broth is very good for a Consumption and the longer they taste it it is the better A Strengthening Meat Take Potato roots roste them or bake them then pill them and slice them into a dish put to it lumps of raw marrow and a few Currans a little whole Mace and sweeten it with Sugar to your taste and so eat it in stead of buttered Parsnips Broath for a Consumption Take three Marrow bones break them in pieces and boil them in a gallon of water till half be consumed then strain the liquor through a Collender and let it stand 〈◊〉 it be cold then take off all the fat clean and put the broth into a Pipkin and put to it a good Cock chicken and a knuckle of Veal then put into it the bottome of a white loaf a whole Mace two ounces of Raisins of the Sun stoned six Dates slit let all these boil together till half be consumed then strain it instead of Almonds take a few Pistaties kernels and beat them and strain them with your broths as you doe Allum milk and so sweeten it with white Sugar and drink half a pint early in the morning and at three a clock in the afternoon and so continue a good while together or else it will doe you no good Another Cordiall Take a preserved Nutmeg cut it in four quarters eat a quarter at a breakfast and another in the
these more then luke warm and drinke them off at once well steeped together sweat after this six or seven houres and it will bring forth the Plague sore To break the Plague Sore Lay a roasted Onion also seeth a white Lillie root in milk till it be as thick as a 〈◊〉 and lay it to the same if these ful launce the sore and so draw it and heal it with salves for Botches or Biles To make a Salve to dresse any Wound Take Rosin and Wax of each half a pound of Deer Suet and Frankincense of each one quarter of a pound of Mastick in pouder one ounce boil all these in a pint of white Wine half an houre with a soft fire and stir it in the boyling that it run not over then take it from the fire and put thereto half an ounce of Camphire in pouder when it is almost cold put there â— one quarter of a pound of Turpentine after all these be mingled together then put it into white Wine and wash it as you wash butter and then as it cools make it up in rouls A most excellent Water for sore eyes Take a quart of spring water set it upon the fire in an earthen Pipkin then put into it three spoonfuls of White salt and one spoonful of white Coperas then boil them a quarter of an hour scum it as it doth boil then strain it through a fine linnen cloth and keep it for your use When you take it you must lye down upon the bed and drop two drops of it into your eye so rest one quarter of an hour not wiping your eyes and use it as often as need shall require If the eye have any Perle or Film growing upon it then take a handfull of red double Daisie leaves and stamp them and strain them through a linnen cloth and drop thereof one drop into your eye using it three times A Plaister for one that is bruised Take half a pint of Sallet oyle or Neats-foot oyle half a pint of English Honey two or three penniworth of Turpentine a good quantity of Hogs grease two or three penniworth of Bole Armoniack half a pint of strong wine Vinegar half a dosen of Eggshels and all beaten very small one handfull of white Salt put all these together into an earthen pot and stir and mingle them together exceedingly well then as much Bean floure or Wheat flour as will thicken it plaister-wise then with your hand strike it on the grieved place once a day and by Gods help it wil ease any sore that cometh by meanes of striking wrinching bruising or other kind of swelling that proceedeth of evill humours Balm Water for a Surfet Take two gallons of strong Ale and one quart of Sack take four pound of young Balm leaves and shred them then take one pound of Annise seeds and as much Liquorice beaten to pouder put them all into the Ale and Sack to steep twelve hours after put it into a Limbeck and so still it it is good for a Surfet of of choler for to comfort the heart and for an Ague A Restorative Water in Sickness the Patient being weak Take three pints of very good new Milk and put thereto one pint of very good red Wine the yolks of twenty four eggs and beat them together that done put in as much fine Manchet as shall suck up the Milk and Wine then put the same into a fair Stillatorie and still it with a soking fire and take a spoonfull of this water in your Pottage or drinke and this in one or two moneths will prevent the Consumption To make a Candle to prevent the Lask Take half a pound of unblanched Almonds stamp them and strain it into a of Ale and set it on the fire then take the yolks of four Eggs and make it for a candle and so season it with a good quantity of Cinnamon and Sugar and eat it every morning at breakfast For one that cannot make Water and to break the Stone Pare a Raddish root and slice it thin and put it into a pint of white Wine and let it infuse six or seven hours then strain it and set it one the fire and put thereto one Parsley root and one spoonful of Parsley seed and half a handful of Pellitorie of the wall and seeth it untill half be wasted and give it lukewarm to drinke The Diet against Melancholly Take Sene eight ounces Rubarb six drachms Poâ—podie of the Oke Sarsparilla and Madder roots of each four ounces Annise seeds Fennel seeds Epithimâ—m of each one ounce Mace Cloves and Nutmegs of each two ounces Egrimonie Scabies and red Dock roots of each one handful make them all small and put it into a long narrow bag of boulter hang it in a vessel of Ale that containeth six gallons when it is a week old drinke it morning and evening for the space of one fortnight keep you all that time warm and a good diet A Sirrup to open the Liver Take Lungwort Maidenhair Egrimonie Scabios of each one handful Chamepitis Hysop of each a dosen Crops Endive and Succorie of each three or four leaves of young Fennel and Parsley of each one root one stick of Liquorice one spoonful of Barberies clean washed one spoonful of Annise seeds twenty Raisins of the Sun stoned boil all these in a pottle of water to a quart then strain it and put thereto of the best Sugar one quarter of a pound conserve of Violets one ounce and so boil it as long as any scunt ariseth then strain it again and use this very warm For one that cannot make Water Take the seeds of Parsley of red Fennel of Saxifrage of Carrawayes of the kernels of Hip Berries of each a like quantity put in some pouder of Jet mingle these being beaten to powder well together and drink it in stale Ale luke-warme To make Aqua Composita Take of Anniseseeds and Licorice bruised of each half a pound Thyme and Fennel of each half a handful Calamint two handfuls Coriander and Carraway-seeds bruised of each two ounces Rosemary and Sage of each half a handful infuse these a whole night in three gallons of red Wine or strong Ale then still it in a Limbeck with a soft fire An Ointment for any Swelling Take of marsh Mallowes of Wormwood of Smallage of each one handful boyle it with one pound of the grease of a barrow Hog until it be very green then strain it and keep it very close Lady Pawlet A Plaister for the Back Take half a pint of Oyle of Roses four ounces of white Lead ground into fine powder put your Oyle into a clean Posnet and set it on the fire and when it is warm put in your white Lead ever stirring it then put into it of your Wax one quarter stir it untill it be black then take it from the fire and in the cooling put thereto two pennyworth of Camphire of white Sanders and yellow Sanders of each the weight
the corruption A Salve for a green Wound or old Sore Take the leaves of green Tobacco two pounds of Valerian two pound beat them very small then strain them and take the juyce thereof put one pound of yellow Wax one pound of Rosin one pound of Deer suet boyl them together till they be very green and when it is half cold put to it a quarter of a pound of Turpentine and keep it for your use For the running of the Reins Approved Take the Rows of red Herrings dry them upon the coals till they will beat to pouder then give it to the Patient to drinke in the morning fasting as much as will lve upon a shilling in five spoonfuls of Ale or Wine be he never so weak For the burning and pricking in the Soles of the Feet Take half a pound of Barrows grease two good handfuls of Mugwort chopped very small boil it with the Barrows grease upon a soft fire by the space of four hours then strain it from the Mugwort and put it up in an earthen thing for your use and annoint your feet as you go to bed A Medicine for any Heat Burning or Scalding Approved Take half a pint of the best cream you can get and set it in a fair Posnet upon the fire then take two good handfuls of Daisie roots leaves and all clean washed and very finely shred put them into the same Possnet and boil it upon the fire untill it be a clear oyntment then strain it through a cloth and keep it for your use To make Aqua composita to drink for a Surfet or a cold Stomack and to avoid flegm and glut from Stomack Take one handful of Rosemary one good root of Elecampane one handful of Hop half a handful of Thyme half a handful of Sage six good crops of red Mints and as much of Pennieroyal half a handful of Horehound six crops of Majoram two ounces of Licorice well bruised and so much of Annise seeds then take three gallons of strong Ale and put all the aforesaid things Ale and Hearbs into a brasse pot then set them upon the fire and set your Limbeck upon it and stop it close with paste that there come no air out and so keep it with a soft fire as other Aqua vitae For an ach in any Joynt Take clarified Butter a quarter of a pound of Cummin one pound Black Sope a quarter of a pound one handful of Rue Sheeps suet â„¥ ii Bay Salt one spoonful bray these together then fry them with the gall of an Oxe spread it on a Plaister and lay it on as hot as you can and let it lye seven dayes A Plaister to lay to the head for a Rheum which runneth at the Eyes Take the pouder of Rose-leaves Rose-water and Betonie water of each a like quantity and a little Vinegar put your pouders into the Water and Vinegar stir them and temper them and make them in a Plaister and put to it a little pouder of Terra sigillata A Water to be used with the Plaister abovesaid for the same purpose Take one quart of new Milk two pound of green Fennel a quarter of a pound of Eyebright put the Hearbs and Milk into a Stillatorie cast half an ounce of Camphire thereon and with this Water wash your eyes and temples For the Emeroids Approved Take a peece of tawnie cloth burn it in a frying pan to pouder then beat it in a Morter as fine as may be searce it then lay it on a brown Paper and with spittle make it Plaister-wise and lay it to the place and trusse it up with clothes To break any Sore Take hot bread to the quantity of a farthing loaf grate it put thereto Sallet oyle three or four spoonfuls and a pint of Milk and seeth them together to a good thickness spread it on a cloth and lay it to the sore in stead of Sallet oyle you may use Deer suet A Bath for an ach in the Back and Limbs Take Mugwort Vervin Fetherfue Dill Rosemary Burnet â—unhoof Horehound and white Mints Senkil and Sage of each one handful seeth all these in four gallons of running water and let it seeth till one gallon be wasted then bath your leggs with it five nights together A Medicine for any joynt that is numme with any ach Approved Take Virgin Wax one ounce Verdigrease half a quarter of an ounce Brimstone Sope oyle of Eggs of Allum of Honey of each a like quantity temper them altogether and lay it upon the place grieved somewhat warm A Medicine for a Felon of any Finger Take as much gray Salt as an Egg wind it in gray Paper lay it in the Embers a quarter of an hour then beat it in a morter very fine then take the yoalk of a new laid egg beat it with this pouder untill it be very stiffe spread it upon a cloth lay it upon the joynt grieved twenty four houres and so dresse it three times For a Boil or Push Take the yolk of a new laid Egg a little English Honey put it into the shell to the yolk put in as much wheat meal as will make it to spread then take one branch of Rue and one of Fetherfew shred them very fine and put it to the same Medicine stir them very well together spread it upon a peece of leather and lay it to the place gieved An Electuarie to cause good digestion and to comfort the Stomack Take Setwel and Galingal of each three slices Nutmegs Ginger and Cinnamon of each two slices three Berberries sliced fine and husked three slices of Liquorice half a spoonful of Annise seeds clean dusted one long Pepper cut small white Pepper six grains as much black Pepper beat them all into a grosse pouder then put thereto two grains of Musk one grain of Amber greece then take Mint water and Sugar boil them together and when they are come to the right perfection of thicknesse put in those Pouders above mentioned in the cooling with a little conserve of Rosemary floures of this cake the quantitie of a Nutmeg half an hour before you eat or drinke at meals A Powder for the Rheume or Sore Eyes Boyle one pint of Hop-water when the Hop is in the flower till it be scalding hot then put into it half a pound of Licorice in very fine pouder the Water being taken from the fire for the Licorice must not boyle in the Water stirre them together till the Water be clean consumed then adde to them of Anniseseeds and Fennel-seeds of each half a pound made into very fine pouder through a Searce Angelica roots Elicampane roots and leaves and flowers of Eyebright made into very fine powder of each one ounce and a half mingle these together and so keep it close and when you eat of this Pouder weigh out of the whole quantity two ounces whereunto adde as much good Aqua vitae as will moisten it or Angelico-water or Rosa solis to keep it from
being musty set it near the fire eat of this Pouder at any time as much as you may take up with a groat and it is special good for the rheume for cold or for sore eyes Mr. Bendlow A Salve for any Wound Take Rosin Perrosin Wax of each eight ounces of Sheeps Suet and Frankincense of each four ounces one ounce of Mastick made in pouder boyle all these in a pint of white Wine half an hour then take it from the fire and put thereto half an ounce of Camphire in pouder when it is almost cold put thereto four ounces of Turpentine and make it up in roules but before it be rouled you must wash it up in running Water A. T. To deliver a Child in danger Take a Date stone beat it into pouder let the Woman drink it with Wine then take Polipody and emplaister it to her feet and the Child will come whether it be quick or dead then take Centory green or dry give it the Woman to drink in Wine give her also the Milk of another Woman A most singular Sirupe for the Lungs and to prevent the Consumption Take Egrimony Scabias Borrage Buglosse of each twenty leaves Folefoot Lungwort Maidenhair of each half a handful Suckory and Endive of each six leaves of Carduus benedictus Horehound Nip of each four crops unset Hop half a handful Fennel roots Parsly roots Smalladge roots of each three roots sliced and the piths taken out Elicampane four roots sliced Iris roots half an ounce sliced Quinceseeds one ounce Licorice three good sticks scraped and sliced small twenty Figs sliced Raisins of the Sun one good handful sliced and the stones taken out boyle all these in a gallon of running Water till half be consumed then take it from the fire and let it settle then strain it and boyle it again with as much white Sugar as will make it thick as sirupe that it may last all the year A Pouder for the Stone Take Hawes and Hips of each a good handful Ashen keyes half a handful three or four Acorns the shels of three new laid Eggs Grounwel seeds Parsly seeds of each half an ounce Perstone a good handful Camock roots half a handful make all these in fine pouder then put thereto two ounces of Sugar-candy beaten something small take a sixpenny weight of this pouder at a time in the morning fasting and drink not after it one hour For the Collick and Stone Take one handful of Philipendula of Rosemary of Saxafrage of Ivy growing in the wall of Harts-tongue of Thyme of Parsly of Scabias of each four handfuls of Marigolds one handful of Majoram three handfuls of brown Fennel of Longdebeefe of Spernits of Borage of each two handfuls of Maidenhair three handfuls still all these in May keep it in a glasse till you have need of it then take of it five spoonfuls and three of white Wine and of clean pouder of Ginger half a spoonful put these together and warm it luke-warm and let the Patient drink it in the morning two houres before he rise out of his bed let him lay more clothes upon him for it will provoke him to sweat after the sweat is gone let him rise and walk whither he will A good Water to drinke with Wine or without to cool Choler Take Borage roots and Succory roots of each two wash and scrape them fair and clean and take out their cores then take an earthen pot of two gallons fill it with fair spring water set it on a fire of charcoal put the roots in it and eight pennyworth of Cinnamon when it beginneth to seeth put into it four ounces of fine Sugar and let it seeth half an hour then take it off let it cool and drink hereof at your pleasure To make Aqua Composita for the Collick and Stone Take of strong Ale one moneth old as many gallons as your pot will hold and for every gallon take two ounces of Licorice and as much of Annise seeds and of these hearbs following two handfuls of each to every gallon of Birch leaves Burnet Pasphere Pellitory of the wall Water-cresses Saxifrage Crumwel Philiponula Pennyroyal Fennel half a root of Elicampane of Hawes of Hips of Berries and Brambles and Berberries of each half a pint distil them as you doe other Aqua vitae A Medicine for the Collick passion Take the smooth leaves of Holly dry them and make them into pouder of Gromwel seed and of Box seed of each a little quantity let the patient drink hereof To take away the fervent shaking and burning of an Ague Take of the rind of the Wilding tree with the leaves in summer of each half a handful as much Bettony three crops of Rosemary seeth them in a quart of posset Ale to a pint and let the sick drink of this as hot as he can and so within three times it will ease him For the hardnesse and stiffenesse of Sinewes Take twelve fledgd Swallowes out of the nest kill them beat them feathers and all in a Morter with I hyme Rosemary and Hop then seeth them with May Butter a good while then strain them through a Strainer as hard as you can and it will be an Ointment take the strings that grow out of the Strawberries and beat them amongst the rest To stay the Flux Take white Starch made of Wheat two or three spoonfuls and take also new Milk from the Cow stirre these together and let them be warmed a little and give it to the party grieved in manner of a glister a present remedy An approved Medicine for the Plague called the Philosophers Egge it is a most excellent Preservative against all Poysons or dangerous Diseases that draw towards the Heart Take a new laid Egg and break a hole so broad as you may take out the white clean from the yolk then take one ounce of Saffron and mingle it with the yolk but be careful you break not the shell then cover it with another piece of shell so close as is possible then take an earthen pot with a close cover with warm embers so that the shell be not burned and as those embers do cool so put in more hot and doe so for the space of two dayes until you think it be dry for proof whereof you shall put in a Pen and if it come out dry it is well then take the Egge and wipe it very clean then pare the shell from the Saffron and set it before the fire and let it be warm then beat it in a Morter very fine and put it in by it self then take as much white Mustard seed as the Egge and Saffron and grind it as small as meal then searse it trough a fine Boulter that you may save the quantity of the Egge so searced then take a quarter of an ounce of Dittany roots as much of Turmentil of Nuces Vomicae one drachm let them be dryed by the fire as aforesaid then stamp these three last severally very fine
the morning and another at night For a man that hath no taste in meat or drink Take a pottle of clear Water and a good handful of Dandilion and put it in an earthen pot and seeth it till it come to a quart and then take out the Hearbs and put in a good quantity of white sugar till you think it be somewhat pleasant and then put it into a vessel wherein it may coole and then take twenty or thirty Almonds blanch them and beat them in a Morter and when the Water is cold put it to the Almonds and then strain it through a clean Cipris bag without compulsion and if it he thick let it run through again and so keep it in a vessel and drink of it often at all times as you please To preserve a man from the Plague Take Aloe epaticum and Aloe succatrine fine Cinnamon and Myrrh of each of them three drachms Cloves Mace Lignum Aloe Mastick Bole Armoniack of each of them half a drachm let all these things be well stamped in a clean Morter then mingle them together and after keep them in some close vessel and take of it every morning two penny weight in half a glasseful of white Wine with a little water and drink it in the morning at the dawning of the day and so may you by the grace of God goe safely into all infection of the air and Plague For a Tetter or Ring-worm Take Mercury a quarter of an ounce Camphire one penny weight make them into pouder and rub them in a fair porrenger then take and mix them with the water of the Vine four or five spoonfuls stir them well together then put as much more water to that then strain it through a cloth and take Poppey seeds one quarter of an ounce beat that in a stone Morter with a spoonful of the water of the Vine putting a little and a little till you have spent the quantity of a pint then put to half an ounce of the Milk of Coker-nut so mix them well together with your first Receipt and strain them as you make Almond milk through a fair cloth then keep it in a glasse for your use To keep ones body loose whensoever you need Take two ounces of Sirupe of Roses one ounce of Sine one pennyworth of Annise seeds one stick of Licorice one pint of Posturn water seeth them altogether till it seeth to half a pint then strain them forth then boyle the two ounces of Sirupe of Roses and drink it warm For a red Face Take Brimstone that is whole and Cinnamon of either of them by even proportion by weight beat them into small pouder searse it through a fine cloth upon a sheet of white paper to the quantity of an ounce or more and so by even proportions in weight mingle them together in clean clarified Capons grease and temper them well together until they be well mollified and then put them to a little Camphire to the quantity of a Bean and so put the whole confection in a glasse For a young Child to make water Boyle Organy in fair water and lay it warm to the Childs Navel A Medicine for the falling of the Vvula into the Throat Take a red Colewort leaf whereof cut away the middle rind then put the leaf into a paper and let it be burnt in hot embers or ashes then take the leaf out and lay it hot on the top or crown of the bare head and it will draw it up into his place and rid you of your pain A Medicine for the heat of the soles of the feet that cometh by rheume or bloud Take a quantity of Snailes of the garden and boyle them in stale Urine then let the Patient bath and set his feet therein and using that often he shall be cured Gascons own Pouder Take of pouder of Pearl of red Corral of Crabs eyes of Harts horn and white Amber of each one ounce beat them into fine pouder and fearce them then take so much of the black toes of the Crabs clawes as of all the rest of the pouders for that is the cheif worker beat them and fearce them finely as you doe the rest then weigh them severally and take as much of the toes as you doe of all the rest of the five pouders and mingle them well together and make them up into balls with jelly of Hartshorn whereunto put or infuse a small quantity of Saffron to give them colour let them lye till they be dry and fully hard and keep them for your use The Crabs are to be gotten in May or September before they be boyled The dose is ten or twelve grains in Dragon water Carduus water or some other Cordial water The Apothecaries in their composition of it use to put in a drachm of good Oriental Bezar to the other pouders as you may see in the prescription following This is thought to be the true composition invented by Gascon and that the Bezar Musk and Ambergrice were added after by some for curiosity and that the former will work without them as effectually as with them The Apothecaries Gascon Pouder with the use Take of Pearles white Amber Harts-horn eyes of Crabs and white Corral of each half an ounce of black thighs of Crabs calcined two ounces to every ounce of this pouder put a drachm of Oriental Bezar reduce them all into very fine pouder and searce them and with Hartshorn jelly with a little Saffron put therein make it up into a paste and make therewith Lozanges or Trochises for your use You must get your Crabs for this pouder about May or in September before they shall be boyled when you have made them let them dry and grow hard in a dry air neitheir by fire nor Sun Their dose is ten or twelve graines as before prescribed in the former page The Pouder prescribed by the Doctors in their last London Dispensatory 1650. called by the Pouder of Crabs clawes Take of prepared Pearles eyes or stones of Crabs of red Corral of white Amber of Hartshorn of Oriental Bezar stone of each half an ounce of the pouder of the black tops of the clawes of Crabs to the weight of all the former make them all into pouder according to Art and with jelly made with the skins or castings of our Vipers make it up into small Tablets or Trochisces which you must warily dry as before prescribed and reserve for your use The Countesse of Kents Pouder good against all malignant and pestilent Diseases French Pox Small Pox Measels Plague Pestilence malignant or scarlet Fevers good against Melancholy dejection of Spirits twenty or thirty grains thereof being exhibited in a little warm Sack or Hartshorn jelly to a man and half as much or twelve graines to a Child Take of the Magistery of Pearles of Crabs eyes prepared of white Amber prepared Hartshorn Magistery of white Corral of Lapis contra Parvam of each a like quantity to these pouders infused
Sallet of all manner af Hearbs Take your Hearbs and pick them clean and the Flowers wash them clean and swing them in a strainer then put them into a dish and mingle them with Cowcumbers and Lemons sliced very thin then scrape on Sugar and put in Vinegar and Oyle then spread the floures on the top garnish your dish with hard Eggs and all sorts of your Floures scrape on Sugar and serve it To stew Steakes between two dishes You must put Parsly Currans Butter Verjuyce and two or three yolkes of Eggs Pepper Cloves and Mace and so let them boyle together and serve them upon sops likewise you may doe steakes of Mutton or Beef To stew Calves feet Boil them and blanch them cut them in two and put them into a Pipkin with strong broth then put in a little pouder of Saffron and sweet Butter Pepper â—â—gar and some sweet hearbs finely minced let them stew an hour put in salt and serve them To stew a Mallard Rost your Mallard half enough then take it up and cut it in little pieces then put it into a dish with the gravie and a peice of fresh Butter and a handfull of Parsley chopt small with two or three Onions and a Cabbage-lettice let them stew one hour then season it with Pepper and Salt and a a little Verjuyce then serve it To stew Trouts Draw your Trouts and wash them and then put them into a dish with white Wine and water and a piece of frâ—sh Butter then take a handful of Parsley a little Thyme and a little Savorie mince these small and put to your Trouts with a little Sugar let them stew half an houre then mingle the yolks of two or three hard Eggs and strew them on your Trouts with Pepper and Salt then let them stew a quarter of an hour and serve them To stew Smelts or Flounders Put your Smelts or Flounders into a deep dish with white Wine and Water a little Rosemary and Thyme a piece of fresh Butter and some large Mace and salt let them stew half an hour then take a handful of Parsley and boyl it then beat it with the back of a knife then take the yolks of three or four Eggs and beat them with some of your fish broth then dish up your fish upon sippets pour on your sauce scrape on Sugar and serve it To stew a Rabbet Half rost it then take it off the spit and cut it in little pieces and put it into a dish with the gravie and as much liquor as will cover it then put in a piece of fresh Butter and some pouder of Ginger some Pepper and Salt two or three Pippins minced small let these stew an houre then dish them upon sippets To stew a Pullet or Capon Half rost it then cut it into pieces and put it into a dish with the gravie and put in a little Cloves and Mace with a few Barberies or Grapes put these to your Pullet with a pint of Claret and a piece of Butter let these stew an hour dish them upon sippets and serve it To stew cold Chickens Cut them up in pieces put them into a Pipkin of strong broath and a piece of butter then grate some bread and a Nutmeg thicken your broth with it season your meat with gross Pepper and Salt dish it upon sippets and serve it To make Paste for a pasty of Venison Take almost a peck of flower wet it with two pound of butter and as much suet then wet your Pastie put in the yolks of eight or ten Eggs make it reasonable lithe paste then roul it out and lay on suet First lay a paper under your paste then lay on your Venison close it pinke it baste it with butter and bake it when you draw it out baste it with butter To make Paste for a Pie to keep long Your flower must be of Rye and your liquor nothing but boiling water make your paste as stiffe as you can raise your Coffin very high let your bottome and sides be very thick and your lid also To make Paste for a Custard Your Liquor must be boyling water make your paste very stiffe then roul out your paste and if you would make a great Tart then raise it and when you have done cut out the bottome a little from the side then roul out a thin sheet of paste lay a paper under it strew flower that it may not stick to it then set your coffin on it of what fashion you will then dry it and fill it and bake it To make Paste for buttered Loaves Take a pottle of Flower put thereto Ginger and Nutmegs then wet it with Milk yolkes of Eggs Yest and Salt then make it up into little loaves then butter a Paper and put the loaves on it then bake them when they are baked draw them forth and cut them in Cakes butter them then set them as they were scrape on Sugar and serve them To make Paste for Dumplins Season your flower with Pepper Salt and Yest let your water be more then warm â—â—en make them up like Manchets but let them be somewhat little then put them into your water when it boyleth and let them boil an hour then butter them To make Puffe-paste Take a quart of flower and a pound and a half of butter and work the half pound of butter dry into the flower then put three or four Eggs to it and as much cold water as will make it lithe paste then work it in a piece of a foot long then strew a little flower on the table and take it by the end beat it untill it stretch long then put the two ends together and beat it again and so doe five or six times then work it up round and roul it up broad then beat your pound of butter with a rouling pin that it may be lithe then take little bits of your butter and stick it all over the paste then fold up your paste close and coast it down with your rowling pin and roul it out again and so doe five or six times then use it as you will To bake a gammon of Bacon You must first boil it two hours before you stuffe it stuffe it with sweet hearbs and hard Eggs chopt together with Parsley To bake fillets of Beef or clods instead of red Deer First take your Beef and lard it very thick then season it with Pepper and Salt Ginger Cloves and Mace good store with a great deal more Pepper and Salt then you would doe to a piece of Venison then close it and when it is baked put in some Vinegar Sugar Cinnamon and Ginger and shake it well then stop the vent-hole and let it stand three weeks before you spend it To bake Calves Feet Season them with Pepper Salt and Currans when they be baked take the yolks of three or four Eggs and beat them with Verjuyce or Vinegar Sugar and grated Nutmeg put it into your pie scrape on Sugar
To break the Plague Sore 104 146 To make the best Paracelsus Salve 149 Plague water for three several times 157 A defensive Plaister 158 Lapis Prunellae 162 To preserve against the Plague 169 R. Restoratives 16 17 For running of the Reins 34 65 79 119 159 For the Reines in the Back 59 For one that hath a Rupture 96 112 For Rheume 125 S. Sir John Digbies Medicine for the Stone in the Kidneyes 26 For a Stitch under the Ribs 10 59 95 For foul Scabs ibid. For the Spleen 27 143 To make a Searcloth ibid. For the Scurvy 30 A Sirupe to strengthen the stomack 31 For Sun-burnt 34 To preserve the Sight 35 117 For Swellings 38 50 51 69 110 For one that hath Surfeited 47 38 106 165 For Sinewes shrunk 61 Doctor Stevens his Water 62 137 A Remedy for a fit of the Stone and when that the water stops 72 85 90 108 109 A Syrupe for pain in the Stomack 73 A Cordiall for the sea 75 Oyle of St. Johns Wort. 77 A salve for an old Sore 77. 82. 86. 90. 97. 114 For the green sicknesse 80. Oyle of Sage good for any grief 83 For a Scald 93. 118. 144. 163. Oyle of Swallows 111. For one that cannot sleep 114. 118. For one that hath a heat in his stomack 115. Burning and pricking in the Soles of the feet 120. To break a Sore 123. An electuary to comfort the Stomack 125. A powder for the Stone 128. 129. For stiffnesse of Sinews 131. For a Strain in the Joynts 128. 152. T To distill Triacle water 12. To cure a Tetter 54. 94. 170. To keep the Teeth clean 82. For the Tooth-ache 84. 167. To heale a prick with a Thorn 93. 103. 112. To quench or slack Thirst. 115. To make Teeth stand fast 168. For one that hath lost his Taste ibid. V To stay Vomiting 32. To stanch bleeding of a Vein 46. For a Vein that is evill smitten ibid. To clense Vlcers 53. For the falling of the Vvula in the throat 172. W A Cordial for Wind in the stomack or any other part of the body 16. 27. 40. 139. A Balme for green Wounds 26. 52 104. 119. A Broth for one that is Weak 38. 40. To stanch the bleeding of Wounds 44. For a Woman travailing with Child 47. For a Wen. 53. Dr. Willoughbies Water 63. To draw an Arrow head or iron out of a Wound 66. A Plaister for a Wound ibid. 68. 79. 126. For Women that have had a mischance 76. For a Woman that hath her flowers too much 88. To cause a Woman to have her sicknesse 90. To kill Worms 91. 145. A Water for one that is sick and weak 107. To take away Warts 116. Against Wind in any part 148. For to cause a young Childe to make Water 171. A CHOICE MANUALL OR RARE AND SELECT SECRETS IN PHYSICK By the Right Honourable the Countess of Kent A very good Medicine for a Consumption and Cough of the Lungs TAke a pound of the best Honey as you can get and dissolve it in a Pipkin then take it off the fire and put in two penniworth of flower of Brimstone and two penniworth of pouder of Elecampana and two penniworth of the flower of Liquorice and two penniworth of red Rose-water and so stir them together till they be all compounded together and put it into a gallie pot and when you use it take a Liquorish stick beaten at one end and take up with it as much almost as half a Walnut at night when you goe to bed and in the mornings fasting or at any time in the night when you are troubled with the Cough and so let it melt down in your mouth by degrees St. John Digbies Medicine for the Stone in the Kidnies Take a pound of the finest Honey and take seven quarts of Conduit water set them on the fire and when it is ready to seeth scum it and still as the froth doth rise scum it and put in twenty whole Cloves and let it seeth softly for the space of half an hour and so bottle it up for your use and drink it morning and evening and at your meat and no other drinke untill you are well A Medicine for the falling Sickness Take a penny weight of the pouder of Gold six pennie weight of Pearl six pennie weight of Amber six pennie weight of Corrall eight grains of Bezar half an ounce of Pionie seeds Also you must put some pouder of dead mans scull that hath been an Anatomie for a Woman and the pouder of a woman for a man compound all these together and take as much of the pouder of all these as will lye upon a two pence for nine mornings together in Endive water and drink a good draught of Endive water after it For Cordials and Restoratives use these things following In any faintness take three drops of oyle of Cinnamon mixed with a spoonfull of Sirrup of Gillifloures and as much Cinnamon water drinke this for a Cordiall Against Melancholie Take one spoonfull of Gillifloures the weight of seven Barlie corns of Beverstone bruise it as fine as flour and so put it into two spoonfuls of Sirrup of Gilliflours and take it four hours after supper or else four hours after dinner this will cheer the heart If you be sick after meat use this Take of the best green Ginger is preserved in Sirrup shred it in small peeces put it into a gallie pot and put Cinnamon water to it then after dinner or supper eat the quantity of two Nutmegs upon a knifes point Aqua mirabilis Take three pints of White wine one pint of Aqua vitae one pint of juice of Salandine one drachm of Cardamer a drachm of Mellilot flours a drachm of Cubebs a drachm of Galingal Nutmegs Mace Ginger and Cloves of each a drachm mingle all these together over night the next morning set them a stilling in a glass Limbeck The Vertues This Water dissolveth swelling of the Lungs and being perished doth help and comfort them it suffereth not the bloud to putrifie he shall not need to be let bloud that useth this water it suffereth not the heart burning nor Melancholy or Flegm to have dominion it expelleth urine and profiteth the stomack it preserveth a good colour the visage memorie and youth it destroyeth the Palsie Take some three spoonfuls of it once or twice a week or oftner morning and evening first and last Another way to make Aqua Mirabilis Take Galingall Cloves Quibs Ginger Mellilip Cardamonie Mace Nutmegs of each a drachm and of the juyce of Salledine half a pint adding the juyce Mints and Balm of each half a pint more and mingle all the said Spices being beaten into pouder with the juyce and with a pint of good Aqua vitae and three pints of good White wine and put all these together into a pot and let it stand all night being close stopt and in the morning still it with a soft sire as can be the
still being close pasted and a cold still A Medicine for the Stone in the Kidnies Take a good handful of Pellitorie of the wall a handfull of Mead Parsley or Saxifrage a handfull of wilde Thime a handful of garden Parsley three spoonfuls of Fennel Seeds six Horse Raddish roots sliced then shred all these together and put them in a gallon of new milk and let them stand and steep in a close pot one whole night and then still them milk and all together this must be done in May or June for then hearbs are in their best state and when it is taken you must put to two or three spoonfulls of this water as much White wine as Rennish and if you please a little Sugar and so take it two dayes before the change and two dayes after and two dayes before the full and two dayes after continuing taking the same all the yeare and the Patient undoubtedly shall find great ease and void many stones and much gravell with little pain To make Horse Raddish drinke Take half a pound of Horse Raddish then wash and scrape them very clean and slice them very thin crosse wayes on the root then put them into six quarts of small ale such as is ready for drinking which being put into a Pipkin close covered set on the Embers keeping it little more then bloud warm for twelve hours then take it off the fire and let it stand to cool untill the next morning then pour the clear liquor into bottles and keep it for your use drinking a good draught thereof in the morning fasting two houres after and the like quantitie at four in the afternoon this drink is excellent good against winds as also for the scouring and Dropsie being taken in time An excellent Sirrup against Melancholly Take four quarts of the juyce of Pearmains and twice as much of the juyce of Buglosse and Borrage if they be to begotten a drachm of the best English Saffron bruise it and put it into the juyce then take two drachms of Kermes small beaten to powder mix it also with the juyce so being mixt put them into an earthen vessell covered or stopt forty eight houres then strain it and allow a pound of Sugar to every quart of juyce and so boyle it to the ordinary height of a sirrup after it is boyled take one drachm of the Species of Diamber and two drachms of teh Species of Diamargariton frigidum and so few the same slenderly in a linnen bag that you may put the same easily into the bottle of Sirrup and so let it hang with a thread out at the mouth of the bottle the Species must be put into the Sirrup in the bag so soon as the Sirrup is off the fire whilst it is hot then afterwards put it into the bottle and there let it hang put but a spoonfull or two of Honey amongst it whilst it is boyling and it will make the scum rise and the Sirrup very clear You must adde to it the quantity of a quarter of a pint of the juyce of Balm An excellent Receipt for the Plague Take one pound of green Walnuts half an ounce of Saffron and half an ounce of London Triacle beaten together in a morter and with a little Carduus or some such water vapour it over the fire till it come to an Electuary keep this in a pot and take as much as a Walnut it is good to cure a Fever Plague and any infection An excellent Cordiall Take the floures of Marigolds and lay them in small spirit of Wine when the tincture is fully taken out pour it off from the floures and vapour it away till it come to a consistence as thick as an Electuary For a Bruise or Stich under the Ribs Take five or six handfuls of Cabbage stamp it and strain it after it is boyled in a quart of fair water then sweeten it with Sugar and drink of it a wine Glasse in the morning and at four in the afternoon for five or six dayes together then take a Cabbage lease and between two dishes stew it being wet first in Canary Wine and that lay hot to your side evenings and mornings An excellent Receipt for an Itch or any foule Scabs Take Fox gloves and boyle a handful of them in posset drink and drink of it a draught at night and in the morning then boyle a good quantity of the Fox gloves in fair running water and annoint the places that are sore with that water A Receipt good for the Liver Take Turpentine slice it thinne and lay it on a Silver or Purslane Plate twice or thrice in the Oven with the bread till it be dry and so make it into powder every day take as much as will lie on a six-pence in an Egg For Flegm and stopping in the throat and stomack D. T. Take oyle of Almonds Linseed oyle buds of Orange floures boyle all these in Milk and annoint the stomack well with it and lay a Scarlet cloth next to it For an extream Cold and a Cough Take of Hysop water six ounces of red Poppy water four ounces six Dates ten Figs and slice them small a handful of Raisins of the Sun the weight of a shilling of the powder of Licorice put these into the aforesaid waters and let them stand five or six houres upon warm embers close covered and not boyle then strain forth the water and put into it as much Sugar of Roses as will sweeten it drink of this in the morning and at four of the clock in the afternoon and when you goe to bed To distill Triacle water Take one ounce of Harts-horn shaved and boyle it in three pints of Carduus water till it come to a quart then take the roots of Elecampane Gentian Cipresse Turmentill and of Citron rindes of each one ounce Borrage Buglosse Rosemary floures of each two ounces then take a pound of the best old Triacle and dissolve it in six pints of white Wine and three pints of Rose-water so infuse altogether and distill it It is good to restore spirits and speech and good against swouning faintnesse Agues and Wormes and the small Pox. Triacle water Take three ounces of Venice Triacle and mingle it in a quart of spirit of Wine set it in horse-dung four or five dayes then still it in ashes or sand twice over after take the bottome which is left in the Still and put to it a pint of spirit of Wine and set it in the dung till the tincture be clean out of it and strain the clear tincture out of it and set it on the fire till it become to be a thick consistence it must be kept with a soft fire And so the like with Saffron To take away a Hoarsnesse Take a Turnip cut a hole in the top of it and fill it up with brown Sugar-candy and so roast it in the embers and eat it with Butter To take away the Head-ach Take the best Sallade oyle and the
afternoon this is good for the head and stomack A Cordial for a Breakfast fasting Eat a good peice of a Pomecitron preserved as big as your two fingers in length and breadth and so at three of the clock in the afternoon A Restoring Breakfast Take the brawn of a Capon or Pullet twelve Jordan Almonds blanched beat them together and strain out the juyce with a draught of strong broath and take it for a breakfast or to bedward A Medicine for any gripings of the Belly Take a pint of Claret wine put to it a spoonful of Parseley seed and a spoonful of sweet Fennel seed half a dosen Cloves a branch of Rosemary a wild Mallow root clean washt and scrapt and with the pith taken out with a good peece of Sugar set this on the fire and burn the Claret very well with all these things in it then drinke a good draught of it in the morning fasting and at three a clock in the afternoon To keep the Body Lapintine Take half a pint of running water put it in a new Pipkin with a cover then put into the water two ounces of Manna and when it is dissolved strain it and put to it four ounces of Damask Prunes eight Cloves a branch of Rosemary let all these stew together while they be very tender then eat a dosen of them with a little of the liquor an hour before dinner or supper then take a draught of broth and dine To make the China Broth for a Consumption Take China root thin sliced two ouncs steep it twenty four houres in eight pints of fair water letting it stand warm all the time being close covered in an earthen Pipkin or Iron pot then put to it a good Cockrell or two Chickens clean dressed and scum it well then put in five leaved grasse two handfuls Maiden-hair Harts tongue of either half a handful twenty Dates sliced two or three Mace and the bottome of a Manchet let all these stew together untill not above one quart remains then strain it and take all the flesh and sweet bones beat them in a stone Morter and strain out all the juyce with the broth then sweeten it with two ounces of white Sugar Candie in pouder and take thereof half a pint at once early in the morning warm and sleep after it if you can and two houres before supper at your pleasure when you steep the root slice two drachms of white Sanders and as much red Sanders and let them boyl in the broth A gentle Purge Take an ounce of Damask Roses eat it all at one time fast three quarters of an hour after then take a draught of Broth and dine Another Purge Take the weight of four or five pence of Rubarb cut it in little pieces and take a spoonfull or two of good Currants washt very clean so mingle them together and so eat them fast an hour after and begin that meal with broth you may take it an hour before if you will Broth for a Consumption Take a course Pullet and sow up the belly and an ounce of the conserves of red Roses of the conservs of Borage and Bugloss flours of each of them half an ounce Pine apple kernels and Pistaties of each half an ounce bruised in a morter two drachms of Amber pouder all mixed together and put in the belly then boyle it in three quarts of water with Egrimonie Endive and Succorie of each one handful Sparrowgrass roots Fennel roots Caper roots and one handfull of Raisins of the Sun stoned when it is almost boiled take out the Pullet and beat it in a stone Morter then put it into the liquor again and give it three or four walmes more then strain it and put to it a little red Rosewater and half a pint of white wine and so drinke it in a morning and sleep after it To prevent Miscarrying Take Venice Turpentine spread it on black brown paper the breadth and length of a hand lay it to the small of her back then give her to drinke a Caudle made of Muscadine and put into it the husks of twentie three sweet Almonds dryed and finely poudred For Boils or Kibes or to draw a Sore Take strong Ale and boil it from a pint to four spoonfuls and so keep it it will be an ointment To make Cammomile Oyle Shred a pound of Cammomile and knead it into a pound of sweet Butter melt it and strain it A Receipt for the Plurisie Take three round Balls of Horse-dung boil them in a pint of white Wine till half be consumed then strain it out and sweeten it with a little Sugar and let the Patient goe to bed and drink this then lay him warm For an Ague Take a pint of Milk and set it on the fire and when it boils put in a pint of Ale then take off the curd and put in nine heads of Carduus let it boil till half bee wasted then to every quarter of a pint put a good spoonful of wheat-flower and a quarter of a spoonful of grosse Pepper and an hour before the fit let the Patient drinke a quarter of a pint and be sure to lye in a sweat before the fit An excellent Balm for a green Wound Take two good handfuls of English Tobacco shred it small and put it into a pint of Sallet oyle and seeth it on a soft fire to simper till the oyle change green then strain it and in the cooling put in two ounces of Venice Turpentine For an Ach. Take of the best gall white Wine Vinegar and Aqua vitae of each a like quantity and boil it gently on the fire till it grow clammie then put it in a glasse or pot and when you use any of it warm it against the fire rub some of it with your hand on the akeing place and lay a linnen cloth on it doe this mornings and evenings To make a Searcloth Virosius Wax Spermaceti Venice Turpentine oyle of White Poppie oyle of Ben oyle of sweet Almonds For Wind in the Stomack and for the Spleen Take a handfull of Broom and boil it in a pint of Beer or Ale till it be half consumed and drinke it for the wind and the stomack and for the Spleen A most excellent Water for a Consumption and Cough of the Lungs Take a running Cock pull him alive then kill him when he is almost cold cut him abroad by the back and take out the Intrals and wipe him clean then cut him in quarters and break the bones put him into such a Still as you still Rosewater in and with a pottle of Sack a pound of Currants a pound of Raisins of the Sun stoned a quarter of a pound of Dates the stones taken out and the Dates cut small two handfulls of wilde Thyme two handfuls of Orgares two handfuls of Pimperball and two handfuls of Rosemary two handfuls of Bugloss and Borage flours a pottle of new Milk of a red Cow still this with a soft fire
A proved Medicine for the yellow Jaundies Take a pint of Muscadine a pretty quantity of the inner bark of a Barberry tree three spoonfuls of the greenest goose dung you can get and take away all the white spots of it lay them in steep all night on the morrow strain it and put to it one grated Nutmeg one penniworth of Saffron dried and very fine beaten and give it to drink in the morning To make Pectorall Roules Take one pound of fine Sugar of Licorice and Annise seeds two spoonfulls of Elicampane one spoonful of Amber and Corrall of each a quarter of a spoonfull all this must be very finely beaten and fearsed and then the quantity that is set down must be taken mix all these pouders together well then take the white of one egg and beat it with a pretty quantitie of Musk then take a Brasen morter very well scoured and a spoonful on two of the Pouders and drop some of the Egg to it so beat them to a paste then make them in little roules and lay them on a Plate to dry A Plaister for a sore Breast Take crums of Whitebread the tops of Mint chopped small and boil them in strong Ale and make it like a Poultess and when it is almost boyled put in the pouder of Ginger and oyle of Thyme so spread it upon a cloth it will both draw and heal A Medicine for the dead Palsie and for them that have lost their speech Take Borage leaves Marigold leaves or flours of each a good handfull boil it in a good Ale Posset the Patient must drinke a good draught of it in the morning and sweat if it be in the arms or legs they must be chaffed for an hour or two when they be grieved and at meals they must drink of no other drink till their speech come to them again in Winter if the Hearbs be not to be had the Seeds will serve An approved Medicine for an Ach or Swelling Take the flours of Cammomile and Rose leaves of each of them a like quantitie and seeth them in white Wine and make a plaister thereof and let it be laid as hot as may be suffered to the place grieved and this will ease the pain and asswage the swelling An approved Medicine for a stinking Breath Take a good quantity of Rosemary leaves and flours and boil them in white Wine and with a little Cinnamon and Benjamin beaten in pouder and put therein and let the Patient use to wash his mouth very often therewith and this will presently help him A good Broth for one that is weak Take a part of the neck of Lambe and a pretty running fowl and set them on the fire in fair Spring water and when it boyleth scum it well so done put in two large Mace and a few Raisins of the Sun stoned and a little Fennel root and a Parsley root and let them boil if the party be grieved with heat or cold in the stomack if heat put in a handfull of Barlie boyled before in two waters and some Violet leaves Sorrel Succorie and a little Egrimonie if cold put in Roseâ—â—â—y Thyme a Lillie Marigold leaves Boâ—â—ge and Bugloss and boyle this from lour pints to lesse then one A Receipt for Purging D. T. Take the leaves of new Sene six ounces of chosen Rubarb one ounce and half leaves of Sage red Dock roots of each an ounce of Barberies half an ounce Cinnamon and Nutmegs of each an ounce Annise-seeds and Fennel seeds of each six drachms of Tamarisk half an ounce Cloves and Mace of each half a drachm beat them into a grosse pouder and hang them in a linnen Bag in six gallons of new Ale so drinke of it fasting in the morning and at night To comfort the stomack and help Windiness and Rheum Take of Ginger one penniworth Cloves four penniworth Mace seven penniworth Nutmegs four penniworth Cinnamon four penniworth and Galingale two penniworth of each one ounce of Cubebs Corall and Amber of each two drachms of Fennel seed Dill seed and Carraway seed of each one ounce of Liquorice and Annise seeds of each an ounce all beaten into fine pouder one pound and a halfe of fine beaten Sugar which must be set on a soft fire and being dissolved the pouders being well mixed therewith till it bee stiffe then put thereunto half a pint of red Rosewater and mix them well together and put it into a gallie pot and take thereof first in the morning and last in the evening as much as a good Hasell Nut with a spoonfull or two of red Wine To make a Callice for a weak Person Take a good Chicken and a peece of the neck end of Lamb or Veal not so much as the Chicken and set them on the fire and when they boyl and are well scummed cast in a large Mace and the piece of the bottome of a Manchet and half a handful of French Barlie boyled in three waters before and put it to the Broth and take such hearbs as the partie requireth and put them in when the broth hath boyled half an hour so boyl it from three and a half to one then cast it through a strainer and scum off all the fat so let it cool then take twenty good Jordan Almonds or more if they be small and grind them in a Morter with some of the broth or if you thinke your Broth too strong grinde them with some fair water and strain them with the broth then set it upon a few coals and season it with some Sugar not so much and when it is almost boyled take out the thickest and beat it all to pieces in the morter and put it in again and it will doe well so there be not too much of the other flesh For the Gout Take six drachms of Cariacostine fasting in a morning and fast two houres after it you may roll it up in a Wafer and take it as Pills or in Sack as you conceive is most agreeable for the stomack this proportion is sufficient for a woman and eight drachms for a man and take it every second day untill you find remedie for it it is a gentle purge that works onely upon winds and water The Poultesse for the Gout Take a pennie loaf of Whitebread and slice it and put it in fair water two Eggs beaten together a handfull of Red-rose leaves two penniworth of Saffron dryed to pouder then take the bread out of the water and boil it in a quantity of good Milk with the rest of the Ingredients and apply it to the place grieved as warm as you can well indure For them that cannot hear Put into their eares good dried Suet. A Soveraign Water good for many Cures and the health of Bodies Take a gallon of good Gascoign wine White or Claret then take Ginger Galingall Cardomon Cinnamon Nutmegs Grains Cloves Annise seeds Fennel seeds Carraway seeds of each of them three drachms then take Sage Mints red Rose
leaves Thyme Pellitorie Rosemary wild Thyme wild Majoram Organy Pennymontain Pennyroyall Cammomile Lavender Avans of each of them a handful then beat the Spices small and the hearbs and put all into the wine and let it stand for the space of twelve houres stirring it divers times Then still it in a Limbeck and keep the first water by it self for it is best then will there come a second water which is good but not so good as the first The Vertues of this Water be these It comforteth the Spirit vitall and preserveth greatly the Spirit vitall and preserveth greatly the youth of man and helpeth all inward diseases coming of cold and against shaking of the Palsie it cureth the contract of Sinnews and helpeth the conception of the barren it killeth the Worms in the Belly it killeth the Gout it helpeth Tooth ach it comforteth the stomack very much it cureth a cold Dropsie it breaketh the stone in the back and in the reins of the back it cureth the Canker it helpeth shortly the stinking Breath and whosoever useth this water oft it preserveth them in good liking This Water will be the better if it stand in the Sun all the Summer and you must draw of the first water but a pint and of the second as farre as it will run untill the whole gallon of Wine and Hearbs be all done out but the last water is very small and not half so good as the first if you doe draw above a pint of the best water you must have of all things more as is before said To stanch the bleeding of a Wound Take a Hounds turd and lay that on a hot coal and binde it thereto and that shall stanch bleeding or else bruise a long Worm and make pouder of it and cast it on the wound or take the ear of a Hare and make pouder thereof and cast that on the wound and that will stanch bleeding For spitting of Blood after a Fall or Bruise Take Bittanie Vervain Nosebled and five leaved grasse of each alike and stamp them in a Morter and wring out the juyce of them and put to the juyce as much Goats milk and let them seeth together and let him thâ—t is hurt drinke of that liquor seven dayes together till the waxing of the Moon and let him drink also Osmorie and Cumferie with stale Ale and he shall be whole For to heal him that spitteth Bloud Take the juyce of Bittanie and temper that with good Milk and give the sick to drink four dayes and he shall be whole For to know whether he that hath the Flux shall live or die Take a pennie weight of Trefoyle seed and give it him to drinke in Wine or water and doe this three dayes and if it cease he shall live with the help of Medicine if not he shall die For to stanch the bleeding of a Vein Take Rue and seeth it in water and after stamp it in a Morter and lay it on the Vein then take Lambs wooll that was never washed and lay that thereon and that shall stanch bleeding For a Vein that is evill smitten Take Beanes and peel away the lacke and seeth them well in Vinegar and lay them on the Vein hot in manner of a Plaister For one that pisseth Bloud Take and seeth Garlick in water till the third part be wasted away let him drinke of the water and he shall be whole For a Woman travelling with child Take and give her Titany to drink in the morning and shee shall be delivered without peril or else give her Hysop with water that is hot and shee shall be delivered of the child although the child be dead and rotten and anon when shee is delivered give her the same without Wine or binde the hearb Argentine to her nostrils and she shall be soon delivered or else Polipodie and stamp it and lay that on the womans foot in manner of a Plaister and she shall be delivered quick or dead or else give her Savorie with hot water and shee shall be delivered For one that hath surfeited and cannot digest Take the bottome of a wheaten loafe and tost it at the fire till that be very brown and hard and then take a good quantity of Aqua vitae and put that upon the same so tosted and put that in a single linnen cloth and lay that at the breast of the Patient all night and with the help of God he shall recover and he shall vomit or purge soon after A Water to comfort weake eyes and to preserve the sight Take a gallon and a half of old wheat fair and clean picked from all manner of soil and then still it in an ordinary still with a soft fire and the water that comes of it must be put in a glasse then take half a pound of white Sugar Candie and bruise it in a morter to pouder and after three dayes when the water hath been in a glasse then put in the pouder Candie then take an ounce of Lapis Stewsie prepared and put it into the glasse to the rest of the stuffe then take an ounce of Camphire and break it between your fingers small and put it into the glasse then stop the glasse close and the longer it stands the better it will be For tender Eyes or for Children Take a little piece of white Sugar Candie as much as a Chesnut and put it into three or four spoonfulls of White-wine to steep then take it out again and dry it and when it is dry bruise it in a clean Morter that must taste of no spice then put it upon a piece of whitepaper and so hold it to the fire that it may be through dry and then fearce it through a little sieve For hot Eyes and red Take slugs such as when you touch them will turn like the pummel of swords a dozen or sixteen shake them first in a clean cloth and then in another and not wash them then stamp them and put three or four spoonfuls of Ale to them and strain it through a dry cloth and give it the partie morning and evening first and last For Cornes Take fair water half a pint Mercurie sublimate a penniworth Allum as much as a Bean boyle all these together in a glass Still till a spoonfull be wasted and alwaies warm it when you use it this water is also good for any Itch Tetter Ringworm or Wart A Searcloth for a Sore or Sprain or any Swelling Take Vervain seven ounces of Siros seven ounces of Camphire three drachms of oile of Roses ten ounces let the Wax and the Oyle boil till the Wax be melted then put in your Siros tinely beaten stirring itâ— one the fire till it look brown Then put in the Camphire finely beaten and let it boil two or three walmes and then dip in your cloths A Poultess for a Swelling Take a good handfull of Violet leaves and as much Groundsel half a handfull of Mallows and half a handful of
Chickweed cut all these with a knife and so seeth them well in conduit water and and thicken it with Barlie meal being finely sifted and so roule it sure and lay it to the swelled place and shift it twice a day To make a strong Water good for a Canker or any old Sore or to eat any lump of flesh that groweth Take of Celandine a handfull of red Sage a handfull and of Woodbind leaves a handfull shred all these together very small and steep them in a quart of white Wine and a pint of Water letting it stand all night and on the morrow strain it and put therein of Borex nine penny-worth of Camphire nine pennyworth and of Mercury four pennyworth and set them on a soft fire boyling softly for the space of an hour and when you will use it warm a little of it dip it in a cloth and lay it to the Sore or in any Cotten To heal any Bruise Sore or Swelling Take two pound of Wax and two pound of Rosin and two pound and a half of Butter and four spoonfuls of Flower and two good spoonfuls of Honey put in your Wax Rosin and your Butter altogether boyle all these together and clarifie it then put in two ounces of Carmerick and when it hath thus boyled a quarter of an hour put a little water in a dish and put it in and let it stand till it be cold and when you will use it you may melt it on a soft fire and put in your clothes and make Searcloth and you may spred it plaisterwise to heal any Wound A Medicine for any Wound old or new Take a pint of Sallade oyle and four ounces of Bees Wax and two ounces of Stone-pitch and two ounces of Rosin and two ounces of Venice Turpentine and one pennyworth of Frankincense and a handfull of Rosemary tops and a handfull of Tutson leaves and a handfull of Plantain leaves these Hearbs must be stamped and the juyce of them put to the things aforesaid and let them boyle altogether about a quarter of an hour or thereabouts this being done put it into an earthen pot and when it is cold you may use it as you have occasion and keep it two year a most excellent Medicine A Medicine for a Wen. Take black Sope and unquencht Lime of each a like quantity and beat them very small together and spread it on a wollen cloth and lay it on the Wen and it will consume it away For breaking out of Childrens heads Take of white Wine and sweet Butter a like and boyle them together till it come to a Salve and so annoint the head therewith For to mundifie and gently to cleanse Vlcers and to break new flesh Take Rosin eight ounces Colophonia four ounces Era Olia ana one pound Adipis ovini Gum Amoniaci Opoponaci ana one ounce fine Eruginis raris boyl your Wax Colophony and Rosin with the Oyle together then strain the Gums being first dissolved in Vinegar and boyle it with a gentle fire then take it off and put in your Verdigreece and fine powder and use it according to Art A Fomentation Take the liquour wherein Neats feet have been boyled with Butter and new Milk and use it in manner of a Fomentation For the falling Sicknesse or Convulsions Take the dung of a Peacock make it into powder and give so much of it to the Patient as will lie upon a shilling in Succory water fasting For a Tetter proceeding of a salt humour in the Breast and Paps Annoint the sore place with Tanners Owse For the bloudy Flux Take the bone of a Gammon of Bacon and set it up an end in the middle of a Charcoal fire and let it burn till it looks like Chalk and that it will burn no longer then powder it and give the powder thereof unto the sick A Plaister for all manner of Bruises Take one pound of mede Wax and a quartern of Pitch half a quartern of Galbanum and one pound of Sheeps Tallow shred them and seeth them softly and put them to a little white Wine or good Vinegar and take of Frankincense and Mastick of each half an ounce in powder and put it to and boyle them altogether and still them till it be well relented and spread this salve upon a mighty Canvas that will over-spread the Sore and lay it thereon hot till it be whole To make an Ointment called Flos Unguentorum Take Rosin Perrosin and half a pound of Virgin Wax Frankincense a quarter of a pound of Mastick half an ounce of Sheeps Tallow a quarter of a pound of Camphire two drachms melt that that is to melt and powder that that is to powder and boyl it over the fire and strain it through a cloth into a pottle of white Wine and boyle it altogether and then let it cool a little and then put thereto a quartern of Turpentine and stir all well together till it be cold and keep it well This Ointment is good for Sores old and new it suffereth no corruption in the Wound nor no evill flesh to be gendered in it and it is good for head-ach and for all manner of Imposthumes in the head and for wind in the brain and for Imposthumes in the body and for boyling eares and cheeks and for sauce-flegm in the face and for Sinewes that be knit or stiffe or sprung with travall it doth draw out a Thorn or Iron in what place soever it be and it is good for biting or stinging of venomous Beasts it rotteh and healeth all manner of Botches without and it is good for a Fester and Canker and Noli me Tangere and it draweth out all manner of aking of the Liver and of the Spleen and of the Mervis and it is good for aking and swelling of many Members and for all Members and it ceaseth the Flux of Menstrua and of Emeroides and it is a speciall thing to make a sumed cloth to heal all manne of Sores and it searcheth farthest inward of any Ointment An Ointment for all sort of Aches Take Bettany Cammomil Celendine Rosemary and Rue of each of them a handful wash the Hearbs and presse out the water and then chop or stamp them very small and then take fresh Butter unwashed and unsalted a quart and seeth it untill half be wasted and clarified then scum it clean and put in of oyle Olive one ounce a piece of Virgins Wax for to harden the Ointment in the summer time and if you make it in the Winter put into your Ointment a little quantity of Footsenne instead of the Virgins Wax An excellent Syrupe to purge Take Sena Alexandrina one pound Polipodium of the Oak four ounces Sarsaparilla two ounces Damask Prunes four ounces Ginger seven drachms Annise-seeds one ounce Cumminseeed half an ounce Carraway seeds half an ounce Cinnomon ten drachms Aristolochia rotunda Peonia of each five drachms Rubarb one ounce Agarick six drachms I amarisk two handfulls Boil all
be half consumed so soon as it is thorough cold strain it and put to every pint of the liquor a pound and a quarter of loaf-Sugar and boyle it till it come to a Syrupe when you use it take a good spoonfull of this in the morning fasting and eat nor drink nothing for two or three houres after it is good for pain in the stomack that proceeds of windy vapours and is excellent good for the Lungs and obstructions of the breast Receipts for Bruises approved by the Lady of Arundell Take black Jet beat it to powder and let the Patient drink it every morning in beer till he be well Another for the same Take the sprigs of Oak trees and put them in paper roast them and break them and drink as much of the powder as will lye upon a sixpence every morning untill the Patient be well To cause easie Labour Take ten or twelve dayes before her looking six ounces of brown Sugar-candy beaten to powder a quarter of a pound of Raisins of the Sun stoned two ounces of Dates unstoned sliced half an ounce of Annise-seeds bruised a quarter of an ounce of Cowslip Floures one drachm of Rosemary floures put these in a fine lawn bag with a flint stone that it may sink into a pottle of white Wine let it steep four and twenty houres and after take of it in the morning and at four in the afternoon and in the evening the quantity of a wine glasse full A Cordiall for the Sea Take one ounce of Syrupe of Clove-Gill floures one drachm of Confectio alebernis one ounce and a half of Borrage water and the like of Mint water one ounce of Mr. Mountfords water and as much of Cinnamon water temper all these together in a Cordiall and take a spoonfull at a time when you are at Sea A Plaister to strengthen the Back Take eight yolks of Eggs new laid one ounce of I rankincense beaten into fine powder mingle them well together put in as much Barly flower as will make it thick for a plaister spread it on leather lay it to the small of the back letting it lye nine houres use four plaisters one after another you must slit the 〈◊〉 in the midst so as it may not lye 〈◊〉 the bâ—ck bone A present Remedy for a woman with child that hath taken harm by fall or fright or any mischance To stay the Child and strengthen it take one ounce of Pickerell jawes fine beaten and searsed of Dates stones and Bole armoniack of each one ounce of Sanguis draconis half an ounce give of these being well searsed and mingled together a French Crown weight in Muskadine or Malmsey and let the woman keep her very warm For a weak Back Take of red Lead half a pound of white Lead half a pound boil these in three pints of Sallet oyle in a Pipkin stirring them continually with a peece of Iron untill it be of a gray colour then roul it up in rouls and keep it for your use Oyle of Saint Johns Wort. Take a quart of Sallet oyle put thereto a quart of flour of S. Johns wort well picked let them lye therein all the year till the seeds be ripe the glasse must be kept warm either in the Sun or in water all the Summer untill the seeds be ripe then put in a quart of S. Johns Wort seeds whole and so let it stand twelve hours then you must seeth the oyle eight hours the glasse being kept open and the water in the pot full as high as the oyle is of height in the glasse then when it is cold strain it that the seeds may remain not in the oyle and then put up the oyle for your use A green Salve for an old Sore Take a handfull of Groundsell as much Housleek of Marigold leaves a handfull pick and wipe these Hearbs clean but wash them not then beat all these Hearbs in a wooden boul as small as is possible then strein out all the juyce and put in a quantity of Hogs grease as much as two eggs beat all these together again and then put in the juyce again and put in 10 Eggs yolks and whites and five spoonfuls of English honey and as much wheat flower as will make all this as thick as a salve and so stir it very well together and put it close up in a pot that it take no ayre and so keep it for your use A most Excellent pouder for the Collick and Stone You must take it morning and evening before you goe to bed Sperma ceti one ounce and half Cloves and Mace one quarter of an ounce Annise seeds and â—â—â—stone of each two ounces Cinnamon and small Pepper of each one quarter of an ounce Date stones a quarter of an ounce Liquorice Fennel Red Sage Bay berries of each three quarters of an ounce Acornes one quarter and half of an ounce Lillie roots two drachms the white of Oyster shels burned in the fire one quarter of an ounce beat all these into fine pouder and drinke as much thereof in Ale or Beer as will lye on a sixpence and fast one hour or two after it If the partâ—e be soâ—e grieved take one handfull of Parsely and seeth it in Ale untill half be sâ—d away with twentie or thirtie Prunes therein streined and put thereto two spoonfulls of this pouder and drinke it mornings and evenings somewhat warm A present Remedie for the Running of the Reins Take an ounce of Nutmegs half an ounce of Mastick then slice the Nutmegs and put them in steep in Rose Vinegar all one night then lay them in a dish to dry before the fire then take the Mastick and lay it in Papers and beat it with a hammer very small and put a little Corral well beaten unto it and as much Ambergreece then mingle these things together with Sugar and make it pleasant to eat and so take a good quantity morning and evening A Salve for a green Wound Take two handfuls of Water Dittanie two handfuls of Rosemary shred very small a quarter of a pint of Turpentine half a pound of yellow Wax a quart of Sallet oyle half a pint of white Wine boil all these together while the white Wine be quite consumed then it will bee green and come to the height of a Salve A proved Medicine for a burning or scalding by lightning or otherwise Take Hogs grease or Sheeps Treacles and Alehoose beat these very well together then take more Hogs grease and boil it to a Salve To use it Annoint the place grieved with this ointment and then lay upon the sore so annointed Colewort leaves which must be boyled very soft in water and the strings made smooth with beating them with a Pestel A Pouder for the green Sicknesse approved with very good success upon many Take of Cloves Mace Nutmegs of each one quarter of an ounce beat them severally and then altogether very well fine Sugar very small beaten one quarter of
a pound and then mix and beat them all four together Pearl the fixt part of half an ounce very finely beaten mingle it with the rest and beat them altogether again the filing of Steel or Iron one ounce and a quarter sift it very fine and mingle it with the rest but if so small a quantity will not serve adde a quarter more of the mettall let it be sifted before you weigh it but if all this will not serve the turn put in a little Rubarb or a little Alexakatrina The manner of using this pouder In the morning when you rise take half a spoonful of it take as much at four a clock in the afternoon and as much when you go to bed walk or stir much after the first takings of it I mean every morning and evening fast one hour after the taking of it or more and then eat some sugar sops or thin broath The Patients Diet. She must forbear Oatmeal in broth or any other thing Cheese Eggs Custards or any stopping meat Take care that this be not given to any woman that hath conceived or is with child A Drink to stanch bloud inwardly Take the juyce of one handfull of Shepherds purse of Parsley and Five-finger of each as much take five flips of Egrimony strain all these juyces into the milk of a red Cow and drinke thereof early and late warm A Pouder to keep the Teeth clean and from Worm-eaten Take Rosemary burned to ashes Cuttles Bone Harts-horn burned to pouder Sal gemmae twelve pennie weight the floures of Pomegranets White Coral of each six pennie weight make all these in pouder and with a little Rosewater and a Sage leaf rub the Teeth A Salve to heal all manner of Sores and Cuts Take one pint of Turpentine one pint of Oyle olive a quarter of a pint of running water nine branches of Rosemary one ounce of unwrought Wax two ounces of Roset seeth all these together in a little pan over the fire let it seeth untill there arise a little white scum upon it then stir it with a stick suffering it to boil untill one quarter be consumed then take it from the fire strain it through a course cloth but it must be done quickly after it be taken from the fire for cooling after you have strained it into an earthen pot let it cool and keep it for your use To make Oyle of Sage good for the grief in any joynt or for any ach Take Sage and Parsley seeth them in oyle Olive till it be thick and green A Medicine to purge and amend the Heart Stomack Spleen Liver Lungs and Brain Take Alexander Water-cresses young Mallows Borage and Fennel roots pared Mercurie Harts tongue and Clarie and make of these Pottage To drive infectious Diseases from the Heart Take of Mithridate and Centurie of each two ounces eight spoonfuls of Dragon water one pint of White wine seven spoonfuls of Aqua vitae boil altogether a little strain it then set it on the fire again a little while and drinke of it morning and evening For the Tooth-ach Take Pepper and Grains of each one ounce bruise them and compound them with the water of the diseased and make it of a good thicknesse and lay it outwards on the cheek against the place grieved and it will help it for ever after Another Take dryed Sage make pouder of it burnt Allum Bay Salt dryed make all in fine pouder and lay it to the tooth where the pain is and also rub the gums with it For the Strangullion or the Stone Take the inner rind of a young ash between two or three yeares of growth dry it to pouder and drinke of it as much at once as will lye on a sixpence in Ale or White wine and it will bring present remedie The partie must be kept warm two hours after it For the Stone Take the stone that groweth within the gall of an Oxe grate it and drink of it in White wine as much as will lye upon a sixpence at once for want of white wine make a posset of Ale and clarifie the Ale from the curd then boil one handful of Pellitorie therein and drinke of the pouder with it For the Black Jaundies Take earthen Wormes wash them in white Wine then dry them and beat them into pouder and put to a little Saffron and drinke it in beer A drawing Salve for an old Sore Take Rosin half a pound beaten to pouder Sheeps tallow one quarter of a pound melt them together and pour them into a Bason of water and when they begin to cool a little work them well with your hands in the water and out of the water drawing of it up and down the space of one hour till it be very white then make it up in rouls and reserve it to strike thin Plaisters upon old Sores A Water to wash Sores withall Take Wormwood Sage Plantain leaves of each one handful Allum two ounces Honie two sawcers full boil all these together in three pints of water till half be sod away then strain it and reserve that liquor to wash the sore withall A Medicine to cure the Garget in the Throat Take a pint of May butter and put it on the fire in a postnet and put into it of the inner bark of Elder one good handful and some Daisie roots seeth it to half the quantity and strain it and so keep it cool take this Ointment and annoint your throat then take the ointment and strike a long plaister with it very thick of the Ointment then strike upon the Ointment the best Jane Triacle and upon that strew grosse Pepper very thick strike it on with a knife warm the plaister and bind it round your throat tâ— your eares renew it once a day with the Ointment and the Triacle and Pepper and lay it on again Before you use this Ointment scour the mouth and throat with the pouder of Roch Allom burned mix it with the pouder of Madder or Pepper For the Hearing Take one Onyon take the core out of it fill it with Pepper slice it in the midst being first wrapt in Paper and rosted in the Embers lay it to each ear For a dead Child in a Womans Bodie Take the juyce of Hysop temper it in warm water and give it to the Woman to drink For a Woman that hath her Flowers too much Take a Hares foot and burn it make pouder of it and let her drinke it with stale Ale A Medicine for the Gout Take Tetberrie roots and wash and scrape them clean and slice them thin then take the grease of a Barrow hog the quantity of either alike then take an earthen pot then lay a lane of grease in the bottome then a lane of Roots then the grease again and so Roots and grease till the pot be full then stop the pot very close and set it in a dunghil one and twentie dayes then beat it altogether in a boul then boil it a good
while then strain it and put in a penniworth of Aqua vitae then annoint the place grieved very warm against the fire A Diet drinke for the running Gout ach in the joynts and for all infections Set seven quarts of Water on the fire and when it boileth put therein four ounces of Sarsaparilla bruised and let it boil two hours very softly close stopped or covered then put in four ounces of Sene three ounces of Liquorice bruised of Stâ—â—ados Hermodactill Epithymum and of Cammomile flours of every one half an ounce and so boil all these two houres very softly then strain it and keep it in a close vessel close stopped when it is cold then boil again all the aforesaid Ingredients in seven quarts of Water four hours with a soft fire close covered then strain it and keep it as the other by it self and take of the first a good draught one hour before you arise in the morning and a draught at the beginning of dinner and another at supper and going to bed and and at all other times drinke of the latter when you lift and eat no meat but dry rosted Mutton Capon Rabbet without Salt and not basted but to your Breakfast a poched Egg no bread but Bisket or dried crust and at night Raisins of the Sun and bisket Bread drink no other drinke but this A Plaister to heal any Sore Take of Sage Herb-grace of each a like quantitie Ribwort Plantain and Dasie roots more then half so much of each of them as of the other with Wax fresh grease and Rosin make it a salve if the flesh grow proud then put alwaies upon the plaister before you lay it to the sore burnt Allum and it will correct the flesh To cause a woman to have her Sickness Take Egrimonie Motherwort Avens and Parsley shred them small with Oatmeal make Pottage of them with Pork let her eat the Pottage but not the Pork For the Stone Take the green Weed of the Sea which is brought with Oysters wash it and dry it to pouder drinke it with Malmsey fasting To kill Worms Take Alexakatrina two ounces let it stand in a quart of Malmsie eight houres drink of it morning and evening For a hot Rheum in the Head Take Rosewater Vinegar and Sallet Oyle mix them well together and lay it to the head warm For a Lask Take the nether jaw of a Pike seeth it to pouder and drinke it For an Itch or dry scurs of the Body Take Elecampane roots or leaves stamp them and fry them with fresh grease strain it into a dish and annoint the Patient For one that is bruised with a Fall Take Horse dung and Sheeps suet boil them together and apply it to the same place being laid upon a cloth For the Emeroids Take Hops and Vinegar fry them together and put it into a little bag and lay it as hot as it may be endured to the Fundament divers bags one after another and let one continue at it For one that is burned with Gunpowder or otherwise Take one handfull of Groundsel twelve heads of Housleek one pint of Goose-dung as much Chickens dung of the newest that may be gotten stamp the Hearbs as small as you can then put the dung into a morter temper them together with a pottle of Bores grease labour them together half an hour and strain it through a Canvas bag with a cleft stick into an earthen pan and use it when need requireth it will last two year To heal a Prick with a Nail or a Thorn Take two handfuls of Salendine as much Orpen cut it small and boyl it with oyle Olive and unwrought Wax then strain it and use it To stop the Bleeding of a Cut or Wound Take Hop stamp it and put it into the wound if hop will not doe it then put to it Vinegar with the Hop For a Scald Take the leaves of ground â—â—ie three handfuls Housleek one handful wash them and stamp them in a stone mortar very small and as you stamp them put in one pint of Cream by little and little then strain it and put it in a pot with a feather take of this and annoint the scalded place and then wet a linnen cloth in the same Ointment and lay it on the place and over that roul other cloathes An Ointment for a Tetter Take Sal armoniack one ounce beat it into fine powder then mix it with Sope and fresh Grease of each two ounces make an Ointment and annoint the place For the singing in the Head Take one Onyon cut out the core and fill that place with the pouder of Cummin and the juyce of Rue set on the top again and roast the Onyon in embers then put away the out-side and put in a cloth wring out the Juyce take black Woll and dip it in put this in thine câ—re where the singing is and if it be on both sides then serve one after another A Drink for one that is weak and misdoubting a Consumption Take three handfuls of Rosemary bruise it a little and close it in paste bake it in an Oven untill it be well dryed then cut the paste and take forth the Rosemary infuse it in two quarts of Claret Wine with two ounces of good Triacle one ounce of Nutmegs of Cinnamon and Ginger of each half an ounce bruised let them stand infused two nights and one day then distill it in a Limbeck drink hereof one spoonfull or two next your heart A Drink for the Plague Take red Sage Hearb-grace Elder leaves red Briar leaves of each one handful stamp them and strain them with a quart of white Wine and then put to it Aqua vitae and Ginger drink hereof every morning one spoonfull nine mornings together and it will preserve you For a Bruise or Stitch. Take the kernels of Walnuts and small-nuts Figs Rue of each one handfull white Salt the quantity of one Walnut one race of Ginger one spoonfull of Honey beat them altogether very fine and eat of it three or four times every day make a plaister of it and lay it to the place grieved A Drink for one that hath a Rupture Take Comfery one good handfull wild Daisie roots as much and the like of knotted Grasse stamp all these together and strain it with Malmsey and give it to the Patient to drink morning and evening nine dayes bloud-warm If it be a man that hath been long so he must lye nine dayes upon his back and stir as little as he can If he be a child he must be kept so much lying as you may for nine dayes if you think the drink too strong for the child give it him but five dayes in Malmsey and the rest in stale Ale have care that the party have a good Trusse and keep him trussed one whole year at the least A Plaister for a Rupture Take the juyce of Comfery wild Daisie roots and knotted Grasse of each a like quantity fresh Butter and unwrought Wax
it whilest it is hot and keep it in a vessel of glasse and when you use it first heat it well and apply it upon a wound without using any tent at all this is excellent for a green wound especially if there be vaines sinews or bones offended or cut it keepeth wounds from putrifaction it cleanseth them and easeth pain and doth incarnate and skin them it helpeth bruises paines aches or swellings in any part and is wonderful good against venome or poyson For the Falling Sicknesse Take the roots of single Pionies grate them drink them and wear some of them about your neck For kibed heeles Take a Turnip make a hole in the top of it take out some of the pith infuse into that hole oyle of Roses then stop close the hole roast the Turnip under the embers when it is soft apply it plaister-wise warm to the Kibe bind it fast Lapis Prunellae A Medicine for sore Eyes Take one pound of Saltpeter boyle it in a Goldsmiths earthen pot with a very hot fire round about it let it boyle till it be very black and melted then take a quarter of an ounce or sixpenny weight of Roch Allum and a quarter of an ounce of Brimstone break them and put them in the Saltpeter by little at once as it boyleth and let it burn till the flame goe out of it self then pour it into a brasse Ladle or into a Chafer and so let it stand till it be cold and when you will use it sâ—rape it very fine with a knife and put a little of it to the sore eyes hold down the eye-lid till the pain be gone then let water drop out of the eye This Medicine taketh away the Pearle the Pin the Web in the eye and all sores and bloudshed it also helpeth the tooth-ach being put into the hollow tooth with a little lint if the tooth be not hollow rub it outward finally it helpeth a stincking breath being eaten in the morning fasting For a scald Head Take a handful of Glovers shreds and a handful of Dock roots the pith taken out and boyle them in strong Ale until they be reasonable thick and annoint the head therewith For a bloudy Flux Take Rubarb and toast it then grind it to pouder and take as much as will lye upon a sixpence and keep warm that day the next day eat conserve of Roses mixed with Corral and drink that day if yee will posset Ale made of Cammomil For the Itch. Take one pound of Butter unwashed and unsalted three good handfuls of red Sage and as much Brimstone beaten into pouder as a Walnut boyle these well together and strain it and put in half an ounce of Ginger beaten small For sore Eyes Take new Hens dung out of the nest and put it into an Oven almost cold let it lye there all night then take the white of it and beat it being dryed and take as much of the pouder of Ginger finely beaten and put to that half the like quantity of Sugar-candy all which must be beaten very well and fearced then put it into the sore eyes every night and in the morning wash it out with the water A Water for sore Eyes Take a pint of fair running Water of wild Daisies and three leaved Grasse of each a good handful wash the Hearbs very clean in a Collender and put them into a clean Skillet of Water let them boyle very well over the fire until the Water look green then take a little piece of Allum and put into the water when it is boyling then taste of the Water and when it sticks to the mouth take as much Honey as will make it very sweet then after it hath boyled a little while take it off the fire strain it and drop a little every night into the eyes An approved Application against any Surfeit Take the bottome of a Muncorn loaf cut it about an inch thick and as broad as the palm of your hand toast it very well then take of Sallade oyle and Claret Wine of each a like quantity as much as will wet the toast well and throughly warm it hot then put the toast into it when the toast is well soaked strew the pouder of Cloves and Mace thereupon thick then apply it to the stomack of the Patient as warm as he can indure it it will purge upwards and downwards so often as you apply a fresh toast made as aforesaid this may be applyed so often as any one findeth their stomack ill at ease although then it will not purge except in case of a Surfeit A Medicine against the Plague Take of the root called Setwel to the quantity of half a Walnut and grate it of Triacle green one good spoonful of fair water three spoonfuls make all these more than luke-warm and so drink them off in bed and sweat six or seven houres and in your sweat drink small posset Ale made of small drink as you need but not till an hour and half after the taking of the Potion and it will bring forth the Plague for if you cast the Medicine you may take it the second third or fourth time by the whole half or lesse measure as your stomack will bear it if any doe take it and thereupon happen presently amendment or a rising or sore you may think it to be the sicknesse for the nature of the Medicine is to prevent the Plague and in others to expel the sore if it be not taken too late in which case the stomack will not break it easily nor after two or three times taking if you minister it to any let it be at their first sicknesse least if their disease be other they may receive harm thereby Jelly of Frogs Take the Jelly of Frogs in March and still it in a glasse Still it is a good Medicine to stop bloud and for the heat and rednesse of the face and good to cure green Wounds For the Tooth-ach Take of Sparemints and ground Ivy of each a handful and a good spoonful of Bay Salt stamp all these very well together and boyle them in a pint of the strongest Vinegar that you can get let these boyle altogether until they come to a quarter of a pint then strain it and put it into a glasse and stop it very close when your teeth doth ake take a spoonful of it bloud-warm and hold it in your mouth on that side the pain is For to make teeth stand fast Take roots of Vervin in old Wine and wash the teeth therewith For the perillous Cough Take white Horehound and stamp it and wring out the juyce and mingle it with Honey and seeth it and give it the sick to drink or else Sack and Garlick seed and rost it in the fire and take away the peelings and eat the rest with Honey or else take Sage Rew Cummin and pouder of Pepper and seeth all these together in Honey and make there of an Electuary and take thereof a spoonful in
73 To boyle Veale 74 To boyle a Capon in white broth ibid. To boyle a Capon or Chicken in white broth with Almonds 75 To boyle Brawn ibid. To boyle a Gammon of Bacon 76. How to boyle a Rabbet ibid. How to boyle a Mallard with a Cabbage 77. How to boyle a Duck with Turnips ibid. How to boyle Chickens and Sorrell sops 78. How to boyle a Pike in white broth ibid. How to boyle divers kind of Fishes 79. How to make Sallet of all manner of Hearbs 80. How to stew steakes between two dishes ibid. How to stew Calves-feet ibid. How to stew a Mallard 81. How to stew Trouts ibid. How to stew Smelts or Flounders 82. How to stew a Rabbet ibid. How to stew a Pullet or Capon 83. How to stew cold Chickns ibid. How to make paste for a Pasty of Venison ibid. How to make paste for a Pie to keep long 84. How to make paste for a Custard ibid. How to make paste for buttered Loaves ibid. How to make paste for Dumplins 85. How to make puffe-paste ibid. How to bake a Gammon of Bacon 86. How to bake Fillets of Beef or Clods instead of red Dear ibid. How to bake Calves-feet 87. How to bake a Turkey ibid. How to bake a Hare ibid. How to bake Quinces or Wardens so as the fruit look red and the crust white 88. How to bake Chucks of Veal ibid. How to bake a Chicken Pie 89. How to bake a Steak Pie ibid. How to make an Italian Pudding 90. How to bake a Florentine ibid. How to roast a Breast of Veal 91. How to roast a Hare ibid. How to roast a Shoulder of Mutton 92. How to roast a Neats-tongue ibid. To roast a Pig with a Pudding in the belly 93. How to roast a Leg of Mutton ibid. How to roast a neck of Mutton 94. How to roast a Shoulder or Haunch of Venison or Chine of Mutton ibid. How to roast a Shoulder or Fillet of Veal 95 How to roast a Gigget of Mutton ibid. How to fry Bacon 96 How to fry Chickens ibid. How to fry Calfes-feet ibid. To fry Tongues 97. To make Fritters ibid. To souce Brawn 98. To souce a Pig ibid. To souce Eeles 99 To souce a Breast of Veal ibid. To souce a Tench or Barbell 100. To souce a Fillet of Veal ibid. To marble Beef Mutton or Venison 101. To marble Fish ibid. To make a Tart of Wardens 102. To make a Tart of green Pease ibid. To make Tart of Rice 103. To make a Tart of Medlers ibid. To make a Tart of Cherries ibid. To make a Tart of Strawberries 104. To make a Tart of Hips ibid. To make a Pippin Tart. ibid. To scald Milk after the Western fashion 105. To make a Junket ibid. To make Bonny Clutter 106. To make a Whitepot ibid. To make a Pudding in haste 107. To make a Pudding in a Dish ibid. To Boil Cream 108. To draw Butter ibid. Lady of Arundels Manchet ibid. To boil Pigeons 109 A Florendine of sweet-breads or Kidnies ibid. A Pork Pie 110. A Chicken Pie ibid. A Lamb Pie 111. Sauce for a shoulder of Mutton ibid. A Lumber Pie ibid. An Oyster Pie 112. A Hartechoak Pie 113. A Calves foot Pie 114. A Skerret Pie ibid. A Calves head Pie for Supper 115. A Lark Pie ibid. A hot Neats tongue for Supper 116. A cold Neats-tongue Pie 117. A Potato Pie for Supper ibid. Pigeon or Rabbet Pie 118. To make a puffe Paste ibid. A Pudding 119. A Frigasie of Veal 120. A Frigasie of Lamb. ibid. A Frigasie of Chickens 121. A Frigasie of Rabbets ibid. To harsh a Shoulder of Mutton 122. To make a Cake ibid. To make a Leg of Mutton three or four dishes ibid. To souce an Eele 124. To souce a Calfes head 125. A stewed Rabbit 126 To boyle Chickens ibid. To boyle a Rabbit 127 To boyle a Duck. ibid. A roasted Shoulder of Mutton 128. A TRUE GENTLEWOMANS DELIGHT To make an Excellent Jelly TAke three gallons of fair water boyl in it a knuckle of Veal and two Calves feet slit in two with all the fat clear taken from between the claws so let them boyl up a very tender Jelly keeping it clean scummed and the edges of the pot alwayes wiped with a clean cloth that none of the scum may boyl in then strain it from the meat and let it stand all night the next morning take away the top and the bottome and take to every quart of this Jelly half a pint of Sherrie Sack half an ounce of Cinnamon and as much Sugar as will season it six whites of Eggs very well beaten mingle all these together then boyl it half an hour and let it run through your Jelly Bag. To make a Christall Jelly Take two Calves feet fley them and lay them in fair spring water with a knuckle of Veal shift it in half a dosen waters take out the fat betwixt the claws but doe not break the bones for if you doe the marrow of the Bones will stain the Jelly when they are soft and pickt very clean boyl them very tender in spring Water when they be boyled tender take them up and use them at your pleasure to eat let the broth stand in an earthen pot or Pipkin till it be cold then take away the bottome and the top and put the clear into a fair Pipkin put into it half a pound of fair Sugar Candie or other Sugar three drops of oyle of Nutmeg three drops of oyle of Mace and a grain of Musk and so let it boil leasurely a quarter of an hour then let it run through a Jellie bag into a gallie pot when it is cold you may serve it in little careless lumps being taken out with a childes spoon and this is the best way to make your Christal Jelly To make Apple Cream at any time Take twelve Pippins pare and slit them then put them in a skillet and some Claret Wine and a race of Ginger shred thin and a little Lemon pilled small and a little Sugar let all these stand together till they be soft then take them off and put them in a dish till they bee cold then take a quart of Cream boyld with a little Nutmeg a while then put in as much of the apple stuffe to make it of what thickness you please and so serve it up To make a Trisle Cream Take some Cream and boyl it with a cut Nutmeg and Lemon pill a while then take it off cool it a little and season it with a little Rosewater and Sugar to your taste let this be put in the thing you serve it in then put in a little Runnet to make it come then it is fit to eat To make clouted Cream Take three gallons of new Milk set it on the fire till it boyleth make a hole in the middle of the cream of the Milk then take a pottle or three pints of very good cream put it into the hole you
made in the middle of the Milk as it boyleth and let it boil together half an hour then put it into three or four milk-pans so let it stand two dayes if the weather be not too hot then take it up in clouts with a scummer or slice and put it in that which you will serve it if you like it seasoned you may put some Rosewater between every clout as you lay one upon another with your slice in the dish you mean to serve it in To make a Quince Cream Take the Quinces and put them into boyling water unpared and let them boil very fast uncovered that they may not colour and when they are very tender take them of and peel them and beat the pap very small with Sugar and then take raw cream and mixe with it till it be of fit thickness to eat like a cream but if you boil the cream with a stick of Cinnamon I thinke it the better but it must stand till it be cold before you put it to the Quinces To make a fresh Cheese Take a pint of fresh cream set it on the fire then take the white of six eggs beat them very well and wring in the juyce of a good Lemon into the whites when the cream seeths up put in the whites and stir it about till it be turned and then take it off and put it into the cheese-cloth and let the whay be drawn from it then take the curd and pound it in a Stone morter with a little Rose water and Sugar then put it into an earthen Cullender and so let it stand till you send it to table then put it into a dish and put a little sweet cream to it and so serve it in To make a Codling Cream After your Codlings be throughly cooled and yeelded put them into a silver dish and fill the dish almost half full with Rosewater and half a pound of Sugar boyl all this liquor together untill half be consumed and keep it stirring till it be ready then fill up your dish with sweet cream and stirr it till it be well mingled and when it hath boyld round about the dish take it up sweeten it with Sugar and serve it cold How to make a Goosberrie Fool. Take your Goosberries and pick them and put them into clean water and boyl them till they be all as thick that you cannot discern what it is to the value of a quart take six yolks of Eggs well beaten with Rosewater and before you put in your Eggs season it well with Sugar then strain your Eggs and let them boil a little while then take it up and put it into a broad dish and let it stand till it be cold thus it must be eaten How to make a white Foole. Take a quart of Cream and set it over the fire and boyle it with whole Cinnamon and sliced Nutmeg and Sugar then when it is almost ready take the whites of six Eggs well beaten with Rosewater and skum off the froth from them and put it into the Cream and boyle it together a pretty while then season it and take the whole Spice out of it and put it up in a broad dish and when it is cold then it must be eaten To make a Goosberry Custard Take as many Goosberries as you please boyle them till they be soft then take them out and let them stand and cool and drain them draw them with your hand through a canvas Strainer then put in a little Rosewater Sugar and three Whites and stirre them all together and put them in a Skillet and stirre them a pace else they will burn let them stand and cool a little while and take them off and put them in a glasse To make a Foole. Take two quarts of Cream set it over the fire and let it boyle then take the yolks of twelve Eggs and beat them very well with three or four spoonfuls of cold Cream before you put the Eggs into the hot Cream take three or four spoonfuls of the Cream out of the Skillet and put it into the Eggs and stirre it together and then strain the Eggs into the Skillet of hot Cream stirring it all the time to keep it from turning then set it on the fire and let it boyle a little while but keep it with stirring for fear of burning then take it off and let it stand and cool then take two or three spoonfuls of Sack and put it in the dish and some four or five Sippits and put them in the Sack in the dish set the dish and Sippits a drying and when they be dry that they hang to the dish sweeten the Cream and pour it in the dish softly because the Sippits shall not rise up this will make three dishes when it is cold it is fit to be eaten To make Cheese-cakes For the crust take half a pint of Flower and four spoonfuls of cold Water and three parts of a quarter of a pound of Butter beat and knead these together and put the paste asunder several times then roule it square and turn it over then take a pint of Cream and seven Eggs and a quarter of a pound of Sugar and a quarter of a pound of Currens plump before you put them in and a whole Nutmeg grated on a knife the Pepper must be beaten but not too much it must be gently boyled and stirred as you doe buttered Eggs the stuffe must be cold and then put in the coffin and so bake it To make a Sack Posset Take two quarts of pure good Cream a quarter of a pound of the best Almonds stamp them into the Cream and boyle Amber and Musk therein then take a pint of Sack in a bason and set it on a chafing-dish till it be bloud-warm then take the yolkes of twelve Eggs with four whites and beat them very well together and so put the Eggs into the Sack and make it good and hot let the Cream coole a little before you put it into the Sack then stirre all together over the coales till it be as thick as you would have it if you take some Amber and Musk and grind it small with Sugar and strew it on the top of the Posset it will give it a most delicate and pleasant taste To make Leach Make your Jelly for your Leach with Calves feet as you do your ordinary Jelly but a little stiffer and when it is cold take off the top and bottom and set it over the fire with some Cinnamon and Sugar then take your Turnsele being well steep in Sack and crush it and so strain it into your Leach and let it boyle to such a thicknesse that when it is cold you may slice it To make yellow Leach Your yellow Leach is just the same but instead of Turnsele you must colour it with Saffron and when it is boyled enough then put in your Saffron and not before it must not boyle in it To make a slipcoat Cheese
Take five quarts of new Milk from the Cow and one quart of Water and one spoonful of Runnet and stirre it together and let it stand till it doth come then lay your Cheese cloth into the Vate and take up your Curd as fast as you can without breaking and put into your Vate and let the Whey soak out of it self when you have taken it all up lay a cloth on the top of it and one pound weight for one hour then lay two pound for one hour more then turn him when he hath stood two houres lay three pound on him for an hour more then take him out of the Vate and let him lie two or three houres and then salt him on both sides when he is salt enough take a clean cloth and wipe him dry then let him lie on a day or a night then put Nettles under and upon him and change them once a day if you find any Mouse turd wipe it off the Cheese will come to his eating in eight or nine dayes To make Cheese-loaves Take the Curds of a tender new milk Cheese and let them be well pressed from the Whey and then break them as small as you can possible then take Crumes of Manchet and yolkes of Eggs with half the whites and some sweet Cream and a little fine flower mingle all these together and make a paste of it but not too stiffe then make them into little loaves and bake them when they be baked cut off the tops and butter them with Sugar Nutmeg and melted Butter and put it in with a spoon and stirre it altogether then lay on the tops and seare them with scraped Sugar How to make a very good Tansie Take fifteen Eggs and six of the whites beat them very well then put in some Sugar and a little Sack beat them again then put about a pint or a little more of Cream then beat them again then put in the juyce of Spinage or of Primrose leaves to make it green then put in some more Sugar if it be not sweet enough then beat it again a little and so let it stand till you fry it the first course is in then fry it with a little sweet Butter it must be stirred and fryed very tender when it is fryed enough then put it in a dish and strew some Sugar upon it and serve it in To make black Tart stuffe To a dozen pound of Prunes take half a dozen of Malligo Raisins wash and pick them clean and put them into a pot of water set them over the fire till all these are like pulpe and stirre them often least they burn too then take them off and let them be rubbed through a hair Sieve hard with your hands by little and little till all be through then season them to your taste with searc'd Ginger To make yellow Tart stuffe Take four and twenty Eggs and beat them with Salt together and put into a quart of seething Milk stirring it until it caudles then take it off and put it into a napkin hanging it up till all the Whey be run through when it is cold take it and grind it in a stone Morter with Sack and Sugar to your taste and otherwise to make it look white leave the yolks and instead of Sack put in Rosewater To make a made Dish Take a quarter of a pound of Almonds beat them small and in the beating of them put in a little Rosewater to keep them from oyling strain them into Cream then take Arterchoak bottomes and Marrow and boyle the rednesse of the Marrow out then take a quart of Cream and boyle it with Dates Rosewater and Sugar and when it is boyled to a convenient thicknesse take it off and take your Arterchoak and pare of the leaves and lay them into the dish and some Marrow upon them then pour some Cream upon them then set it upon coales till you serve it in To make Sauce for a shoulder of Mutton Take a few Oysters and some sweet hearbs and an Onion and a pint of white Wine and a little beaten Nutmeg a little Salt and a large Mace a little Lemon pild and a little Sugar a little leaker posset if you have no Oysters take Capers in the room of them and some gravie of the Mutton To fry Applepies Take Apples and pare them and chop them very small beat in a little Cinnamon a little Ginger and some Sugar a little Rosewater take your paste roul it thin and make them up as big Pasties as you please to hold a spoonful or a little lesse of your Apples and so stir them with Butter not to hastily least they be burned To make Curd-Cakes Take a pint of Curds four Eggs take out two of the whites put in some Sugar a little Nutmeg and a little flour stir them well together and drop them in and fry them with a little Butter To make Furmentie Take a quart of sweet Cream two or three sprigs of Mace and a Nutmeg cut in half put into your cream so let it boil then take your French Barlie or Rice being first washed clean in fair water three times and picked clean then boyle it in sweet milk till it be tender then put it into your cream and boil it well and when it hath boiled a good while take the yolks of six or seven eggs beat them very well and thicken on a soft fire boyl it and stir it for it will quickly burn when you thinke it is boyled enough sweeten it to your taste and so serve it in with Rosewater and Musk Sugar in the same manner you may make it with wheat To make an Arterchoak Pie Take the bottome of six Arterchoaks being boyled very tender put them in a dish and put some vinegar over them season them with Ginger and Sugar a little Mace whole putting them into a Pie and when you lay them in lay some marrow and Dates sliced in and a few Raisins of the Sun in the bottome with good store of butter so close the Pie and when it is half baked take a dish of Sack being boyled first with Sugar and a pill of Orange put it in your pie and set it in the Oven again till you use it To make a Chicken Pie Make your paste with good store of Butter and yolks of Eggs and Sugar then take six chickens small taking out the breast-bone and trussing them round take two Nutmegs and a good quantity of Cinnamon and put it in in little pieces take two yolks of eggs and beat them with six spoonfuls of verjuyce then take your juyce and verjuyce and a little salt stir them well together take a good deal of butter and wet it in the verjuyce and put it in the bellies of the Chickens so lay them in the pie with butter under them then take half a pound of Currants washed and dried so lay them on the top of the Chickens with a little piece of Marrow Barberies Grapes
a little Butter Verjuyce and Sugar To make a forc'd dish of a Leg of Mutton or Lamb. Take a Leg of Mutton or Lamb cut out the flesh and take heed you break not the skin of it then perboyle it and mince it with a little Beef suet put into it a little sweet Hearbs shred three or four Dates sliced a little beaten Nutmeg Cloves and Mace a few Currans a little Sugar a little Verjuyce three or four Eggs mix them together and put them in the skin and set it in a dish and bake it To boyle a Calves head with Oysters Take the head and boyle it with Water and Salt and a little white Wine or Verjuyce and when it is almost enough then cut some Oysters and mingle them together and a blade or two of Mace a little Pepper and Salt and a little liquour of the Oysters then put it together and put it to the Calves head and the largest Oysters upon it and a slit Lemon and Barberries so serve it in To fry a coast of Lamb. Take a coast of Lamb and perboyle it take out all the bones as near as you can and take some four or five yolkes of Eggs beaten a little Thyme and sweet Majoram and Parsly minced very small and beat it with the Eggs and cut your Lamb into square pieces and dip them into the Eggs and Hearbs and fry them with Butter then take a little Butter white Wine and Sugar for sauce To stew Saucesedges Boyle them in fair Water and Salt a little for sauce boyle some Currans alone when they be almost tender then pour out the water and put in a little white Wine Butter and Sugar To boyle Ducks When they be half boyled take a quart of the liquour and strain it and put a quart of white Wine and some whole Mace Cloves and Nutmegs sliced and Cinnamon and a few Onions shred a bundle of sweet Hearbs a few Capers and a little Sampire when it is boyled put some Sugar to season it withall To make white Broth with a Capon Trusse your Capons and boyle â—â—em in fair Water and when they are half boyled take out three pints of the liquour and put it to a quart of Sack and as much white Wine and slice two ounces of Dates half or quarter wise as you please a little whole Mace Cloves and Cinnamon a Nutmeg shred of each a little quantity boyle the broth in a pipkin by it self untill the Dates begin to be tender then put in the marrow of two bones and let it boyle a little not too much for fear then when your Capons be near ready break twenty Eggs save the yolkes from the whites and beat the yolkes untill you may take up a spoonful and it will not run beside the spoon then you must put a little cold broth to them and so strain them through a cloth then take up some of the hot broth to heat your Eggs because else it will turn let it have a walm or two after your Eggs be in but not seeth too much for fear it turnes then dish your Capons and pour your broth on them and garnish your dish as you please To make stewed Broth. Take a neck of Mutton or a rump of Beef let it boyle and scum your pot clean thicken your pot with grated bread and put in some beaten Spice as Mace Nutmegs Cinnamon and a little Pepper put in a pound of Currans a pound and a half of Raisins of the Sun two pound of Prunes last of all then when it is stewed to season it put in a quart of Claret and a pint of Sack and some Saunders to colour it and a pound of Sugar to sweeten it or more if need be you must seeth some whole Spice to garnish your dish withall and a few whole Prunes out of your pot To make gallendine Sauce for a Turkey Take some Claret Wine and some grated Bread and a sprig of Rosemary a little beaten Cloves a little beaten Cinnamon and some Sugar An exceeding good way to stew Chickens Take Chickens fley them and cut them in pieces crosse way then put them in a Pipkin or Skillet and cover them almost with Pepper and Mace and Water so let it stew softly with a whole Onion in it till part of that liquour be consumed then put in as much white Wine as will cover them again take Parsly sweet Majoram Winter Savory with a little Thyme and shred them very small and put them in and let them boyle till they are almost enough then put in a good piece of Butter To boyle a leg of Mutton Take a leg of Mutton and stuffe it for the stuffing take a little Beef suet and a few sweet Hearbs chop them small and stuffe it and then boyle it and put in a handful of sweet Hearbs cut them small mingle a hard Egg amongst the Hearbs and strew it upon the Mutton melt a little Butter and Vinegar and pour it into the dish and send it in To keep Quinces all the year First you must â—ore them and take out the kernels clean and keep the cores and kernels then set over some water to boyle them then put them in when you set over the water then let them boyle till they be a little soft and then take them up and set them down till they be cold then take the kernels and stamp them and put them into the same water they were boyled in and let them boyle till they be thick see you have as much liquour as will cover the Quinces and if you have not enough take of the smallest Quinces and stamp them to make more liquour and when it is boyled good and thick you must strain it through a course cloth and when the Quinces be cold then put them into a pot and the liquour also and be sure the liquour cover them you must lay some weight upon them to keep them under so cover them close let them stand fourteen dayes and they will work of their own accord and they will have a thick rind upon them and when they wax hoary or thick then take it from the liquour for it will have a skin on it within a month or six weeks To pickle Cowcombers Take the Cowcombers and wash them clean and dry them clean in a cloth then take some Water and Vinegar and Salt and some Dill tops and some Fennel tops and a little Mace make it fast enough and sharp enough to the taste then boyle it a while and then take it off and let it stand and be cold and then put in the Cowcombers and lay a board on the top to keep them down and tye them close and within a week they will be fit to eat To pickle Purslain Take the Purslain and pick it in little pieces and put it into a pot or a barrel then take a little Water Vinegar and Salt to your taste it must be pretty strong of the Vinegar and Salt and a
damask Rose-water beat them well together and put in two spoonfuls more and beat it again about an hour and a half in all then butter plate trenchers and fit them with stuffe scrape some Sugar on them and blow it off againe heat your oven hot enough to bake a Pie and let the lid stand up a little while to draw down the heat from the top then take the lid down again and let it stand till it be cool that you may suffer your hand in the bottom then set in the plates and set up the lid again untill they rise then take them out and loose them from the plates and scrape the bottoms and let them stand four houres then they be fit to eat To preserve Grapes to look cleer and green Take a pound of Grapes with no stalks on them when they doe begin to be ripe then weigh as much double refined Sugar beaten small then take the Grapes that were weighed stone them at the place where the stalks are pull off the skins and strain some Sugar in the bottome of the thing you doe them in and so lay them in the Sugar you did weigh till you have stoned and pilled them and so strew the Sugar upon them then set them on the fire and let them boil as fast as can be till the Syrup be prettie thick then take them off and put them up till they be cold To Candie Apricocks Take your Apricocks the fairest and scald them and peel them between two clothes â—rush the water softly out of them as dry as you can without too much flatting them then take as much searced Sugar almost as much as they weigh and boil it altogether to a Candie height then take it off the fire and lay the Apricocks in it one by one with a feather annoint them over then set them on a chafingdish of coales and let them be through sod but not boil then take them off the fire and set it in a stone or bloudwarm oven and twice a day set them on a fire and turn them once at every heating annointing them with a feather and the same Sirupe every time you take them off the fire this doe untill you see the Sirupe begin to sparkle and full of eyes then take them out of the Sirupe and lay them on glasse plates and dry them in a stone or Oven turning them a day or two till they be dry white Pear plums may be done thus To make Paste of Goosberries or Barberies or English Currants Take any of these tender fruits and boyl them softly on a chafingdish of coals then strain them with the pap of a rotten Apple then take as much Sugar as it weighs and boil it to a Candie height with as much rose-Rosewater as will melt the Sugar then put in the pap of your fruit into the hot Sugar and so let it boil leasurely till you see it reasonable stiffe almost as thick as for Marmalet then fashion it on a sheet of glasse and so put it into the Oven upon two Billets that the glasse may not touch the bottome of the Oven for if it doe it will make the paste tough and so let it dry leasurely and when it is dry you may box it and keep it all the year To make Paste of Oranges and Lemons Take your Oranges and Lemons and have on the fire two vessels of fair water at once boyl them and then shift the water seven times that the bitterness may be taken from them and they very tender then cut them through the midst and take out the kernels and wring out all the water from them then beat them in an Alablaster morter with the paps of three or four Pippins then strain it through a fine strainer then take as much Sugar as that pap doth weigh being boiled to a Candie height with as much rose-Rose-water as will melt the Sugar then put the pap of your Oranges and Lemons into the hot Sugar and so let it boil leisurely with stirring and when you see it stiffe as for Manchet then fashion it on a sheet of glasse and so set it in a Stove or Oven and when it is throughly dry boxe it for all the year To make Paste Royall in Spice Take Sugar the quantitie of four ounces very finely beaten and searced and put into it an ounce of Cinnamon and Ginger and a grain of Musk and so beat it into paste with a little Gum-Dragon steeped in Rosewater and when you have beaten it into paste in a stone morter then role it thin and print it with your mouldors then dry it before the fire and when it is dry box and keep it all the year To Candie Pears Plums or Apricocks that shall look as clear as Amber Take your Apricocks and Plums and give every one a cut to the stone in the notch then cast over Sugar on them and bake them in an Oven as hot as for Manchet close stopped bake them in an earthen platter let them stand half an hour then take them out of the dish and lay them one by one upon glasse plates and so dry them if you can get glasses made like Marmalet boxes to lay over them they will be sooner candi'd this is the manner to candie any such fruit To make paste Royall white that you may make Court Bouls or Caps or Gloves Shooes or any prettie thing Printted in Moulds Take half a pound of double refined Sugar and beat it well and searce it through a fine lawn then put it into a fine Alablaster morter with a little Gum-dragon steeped in a little Rose-water and a grain of Musk so beat them in a morter till it come to a prettie paste then roul it thin with a rouling pin and print it with your moulders like Gloves Shooes or any thing else and some you may roul very thin with a rouling pin and let dry in an Ashen dish otherwise called a Court cap and let it stand in the dish till it be dry and it will be like a saucer you must dry them on a board far from the fire but you must not put them in an Oven they will be dry in two or three houres and be as white as snow then you may guilt Box and Cap. To make Fine Diet-Bread Take a pound of fine flower twice or thrice drest and one pound and a quarter of hard Sugar finely beaten and take seven new laid Eggs and put away the yolks of one of them then beat them very well and put four or five spoonfuls of Rosewater amongst them and then put them into an Alablaster or Marble morter and then put in the flower and Sugar by degrees and beat it or pound it for the space of two houres untill it be perfectly white and then put in an ounce of Canary seeds then butter your Plates or Saucers and put into every one and so put them into the oven if you will have it glosse and Icie on the top you
and so shift them every day upon dry dishes and so till they be dry To dry Peaches Take Peaches and coddle them take off the skins stone them take to four pound of Peaches a pound of Sugar then take a gally pot and lay a laier of Peaches and a laier of Sugar till all be laid out then put in half a pint of water so cover them close and set them in embers to keep warm so let them stand a night and a day then put them in a skillet and set them on the fire to be scalding hot then put them into your pot again and let them stand four and twentie houres then scald them again then take them out of your Sirupe and lay them one silver dishes to dry you may dry them in an Oven when the bread is taken out but to dry them in the Sun is better you must turn them every day into clear Dishes To boil Veal Take Veal and cut in thin slices and put it into a Pipkin with as much water as will cover it then wash a handfull of Currants and as much Prunes then take a Court roul and cut it in long slices like a Butchers skiver then put in a little Mace Pepper and Salt a piece of Butter a little vinegar some crumbs of Bread and when it hath stewed two houres take it up and serve it To boil a Capon in white Broth. Trusse a Capon to boyle and put it into a Pipkin of water and let it boil two hours and when it is boiled take up a little of the Broth then take the yolks of Eggs and beat them very fair with your broth that you take up then put it by the the fire to keep warm season it with grated Nutmeg Sugar and Salt then take up your Capon and pour this broth on it with a little Sack if you have it garnish it with sippets and serve it remember to boil whole Mace with your Capon and Marrow if you have it To boil a Capon or Chicken in white Broath with Almonds Boil your Capon as in the other then take Almonds and blanch them and beat them very small putting in sometimes some of your broath to keep them from oyling when they are beaten small enough put as much of the uppermost broath to them as will serve to cover the Capon then strain it and wring out the substance clear then season it as before and serve it with marrow on it To boil Brawn Take your Brawn four and twentie houres and wash and scrape it four or five times then take it out of the water and lay it on a fair table then throw a handfull of Salt on every coller then bind them up as fast as you can with Hemp Bass or Incle then put them into your kettle when the water boyleth and when it boileth scum it clean let it boil untill it be so tender that you may thrust a straw through it then let it cool untill the next morning by the souced meats you may know how to souce it To boil a gammon of Bacon Water your Gammon of Bacon twenty four houres then put it into a deep kettle with some sweet hay and let it boil softly six or seven houres then take it up with a scummer and a plate and take off the skin whole then stick your Gammon full of Cloves strew on some gross Pepper then cut your skin like Sippets and garnish your Gammon and when you serve it stick it with bayes To boil a Rabbet Fley and wash a Rabbet and slit the hinder leggs on both sides of the back-bone from the forward and truss them to the body set the head right up with a sciver right down in the neck then put it to boyling with as much water as will cover it when it boyls scum it season it with Mace Ginger Salt and Butter then take a handful of Parsley and a little Thyme boil it by it self then take it up beat it with a back of a knife then take up your Rabbet and put it into a dish then put your Hearbs to your Broth and scrape in a Carret root let your broth boil a little while put in salt pour it on your Rabbet and serve it To boil a Mallard with a Cabbage Half rost your fowl then take it off and case it down then put it into a Pipkin with the gravie then pick and wash some Cabbage and put to your Mallard with as much fair water as will cover it then put in a good peece of Butter and let it boyl an hour season it with Pepper and Salt and serve it upon sops To boil a Duck with Turnips Half rost her then cover it with liquor boil your Turnips by themselves half an houre then cut them in Cakes and put them to your Duck with Butter and Parsley chopt small and when it hath boiled half an houre season it with Pepper and Salt and serve them upon sops To boil Chickens and Sorrel Sops Trusse your Chickens and boil them in water and salt very tender then take a good handful of Sorrel and beat it stalks and all then strain it and take a Manchet and cut it in Sippets and dry them before the fire then put your green broth upon the coals season it with Sugar and grated Nutmeg and let it stand untill it be hot then put your sippets into a dish put your Chickens upon them and pour your sauce upon it and serve it To boil a Pike in White Broth. Cut your Pike in three pieces and boil it with water and Salt and sweet Hearbs let it boil untill it stain then take the yolks of half a dozen eggs and beat them with a little Sack Sugar melted Butter and some of the Pikes broath then put it on the fire to keep warm but stir it often least it curdle then take up your Pike and put the head and tail together then cleave the other peices in two take out the back bone and put the one piece on the one side and the other piece on the other side but blanch all then pour on your white broth garnish your dish with sippits and boyled Parslie and strew on pouder of Ginger and wipe the edge of the dish round and serve it To boyle divers kinds of Fishes Bat Conger Thornback Plaice Salmon Trout or Mullet boyle any of these with Water Salt and sweet Hearbs when they boyle skum it very clean then put in Vinegar and let it boyle till you think it is enough your liquour must be very hot of the Salt then take it off you may let it stand five or six dayes in the liquour then if you will keep it longer pour that liquour away and put Water and Salt to it or soucing drink you must remember to let your Mullets boyle softly and your Thornback and other Fish very fast you must blanch your Thornback while it is warm and when you serve any of these Fishes strew on some green Hearbs To make
hour after wring on the juyce of half a Lemon save the gravy then baste it with Butter again wring on the other half of the Lemon when it is roasted dry it with Manchet and grated Nutmeg then dish it and pour on your sauce To roast a Shoulder or Haunch of Venison or a Chine of Mutton Take any of the meats and lard them prick them with Rosemary baste them with butter then take half a pint of Claret Wine Cinnamon Ginger Sugar and grated Bread Rosemary and Butter let all boyle together until it be as thick as Watergruel then put in a little Rosewater and Musk it will make your Gallintine taste very pleasantly put it on a fitting dish draw off your meat and lay it into a dish strew it with Salt To roast a Shoulder or Fillet of Veal Take Parsly winter Savory and Thyme mince these small with hard Eggs season it with Nutmeg Pepper Currans work these together with raw yolkes of Eggs then stuffe your meat with this roast it with a quick fire baste it with Butter when it is roasted take the gravy and put thereto Vinegar Sugar and Butter let it boyle when your meat is roasted pour this sauce on it and serve it To roast a Giggit of Mutton Take your Giggit with Cloves and Rosemary and lard it roast it baste it with Butter and save the gravy put thereto some Claret Wine with a handfull of Capers season it with Ginger and Sugar when it is boyle 〈…〉 to your Giggit and pour on your 〈◊〉 To 〈…〉 Take Bacon and slice it very thin then bruise it with the back of your knife and fry it with sweet Butter and serve it with Vinegar To fry Chickens Boyle your Chickens in Water and Salt then 〈…〉 with sweet Butter and 〈…〉 surely then â—ut thereto a little Verjuyce and Nutmeg Cinnamon and Ginger the yolks of two or three raw Eggs stirre these well together and dish up your Chickens pour the sauce upon them To fry Calfes-feet Boyle them and blanch them then cut them in two then take good store of Parsly put thereto some yolkes of Eggs season it with Nutmeg Sugar Pepper and Salt and then roul your Caâ—â—â—â—-feet in them and fry them with sweet Butter then boyle some Parsly and beat it very tender put to it Vinegar Butter and Sugar heat it hot then dish up your Feet upâ—n sippits pour on your sauce scrape on some Sugar and serve it hot To fry Tongues Boyle them and blanch them cut them in thin slices season them with Nutmeg Sugar Cinnamon and Salt then put thereto the yolkes of raw Eggs the core of a Lemon cut in square pieces like a Die then fry them in spoonfuls with sweet Butter let your sauce be white Wine Sugar and Butter heat it hot and pour it on your Tongues scrape on Sugar and serve it To make Fritters Make your Batter with Ale and Eggs and Yest season it with Milk Cloves Mace Cinnamon Nutmeg and Salt cut your Apples like Beanes then put your Apples and Butter together fry them in boyling Lard strew on Sugar and serve them To souce Brawn Take up your Brawn while it be hot out of your boyler then cover it with Salt when it hath stood an hour turn the end that was under upward then strew on Salt upon that then boyle your soucing drink and put thereto a good deal of Salt when it is cold put in your Brawn with the Salt that is about it and let it stand ten dayes then change your soucing drink and as you change your soucing drink put in Salt when you spend it if it be too salt change it in fresh drink To souce a Pig Cut of the head and cut your Pig into two fleikes and take out the bones then take a handful of sweet Hearbs and mince them small then season your Pig and Hearbs with Nutmeg Ginger Cloves Mace and Salt then strew your Hearbs in the inside of your Pig then roul them up like two Collers of Brawn then bind them in a cloth fast then put them a boyling in the boyling pot put in some Vinegar and Salt when they are boyled very tender take them off let them stand in the same liquour two or three dayes then put them into soucing drink and serve it with Mustard and Sugar To souce Eeles Take two fair Eeles and fley them cut them down the back and take out the bones and take good store of Parsly Thyme and sweet Majoram mince them small season them with Nutmeg Ginger Pepper and Salt strew your Hearbs in the inside of your Eeles then roul them up like a Coller of Brawn put them into a cloth and boyle them tender with Salt and Vinegar when they are boyled then take them up let it be in the pickle two or three dayes and then spend them To souce a Breast of Veal Take out the bones of a Breast of Veal and lay it in water ten or twelve houres then take all manner of sweet Hearbs and mince them small then take a Lemon and cut it in thin slices then lay it with your Hearbs in the inside of your Breast of Veal then roul it up like a Coller and bind it in a cloth and boyle it very tender then put it into soucing drink and spend it To souce a Tench or Barbell First cut them down the back then wash them then put them a boyling with no more water then will cover them when they boyle put in some Salt and Vinegar scum it very clean when it is boyled enough take it up and put it into a dish fit for the Fish then take out the bones pour on as much liquour as will cover it with grated Nutmeg and pouder of Cinnamon when it is cold serve it To souce a Fillet of Veal Take a fair Fillet of Veal and lard iâ— very thick but take out the bones season it with Nutmeg Ginger Pepper and Salt then roul it up hard let your liquour be the one half white Wine the other haâ—â— Water when your liquour boyleth put in your meat with Salt and Vinegar and the peel of a Lemon then scum it very clean let it boyle untill it be tender then take it not up untill it be cold and souce it in the same liquour To marble Beef Mutton or Venison Stick any of these with Rosemary and Cloves then roast it being first joynted very well then bâ—ste it often with Water and Salt and when it is throughly roasted take it up and let it cool then take Claret Wine and Vinegar and as much Water boyle it with Rosemary Bayes good store of Pepper Cloves Salt when it hath boyled an hour take it off and let it cool then put your meat into a Vessell and cover it with this liquour and Heaâ—bs then stop it up close the closer you stop it the longer it will keep To marble Fish Take Flounders Trouts Smelts or Salmons Mullets Makrels or any kind of shell Fish wash
them and dry them with a cloth then fry them with Sallade oyle or clarified Butter fry them very crispe then make your pickle with Claret Wine and fair Water some Rosemary and Thyme with Nutmegs cut in slices and Pepper and Salt when it hath boyled half an hour take it off and let it cool then put your Fish into a vessell cover it with liquour and Spice and stop it close To make a Tart of Wardens You must first bake your Wardens in a pot then cut them in quarters and core them then put them into your Tart with Sugar Cinnamon and Ginger then close up your Tart and when it is almost baked doe it as your Warden Pie scrape on Sugar and serve it To make a Tart of green Pease Take green Pease ad seeth them tender then pour them out into a Cullender season them with Saffron Salt and sweet Butter and Sugar then close it then bake it almost an hour then draw it forth and ice it put in a little Verjuyce and shake it well then scrape on Sugar and serve it To make a Tart of Rice Boyle your Rice and pour it into a Cullender then season it with Cinnamon Nutmeg Ginger and Pepper and Sugar the yolkes of three or four Eggs then put it into your Tart with the juyce of an Orange then close it bake it and ice it scrape on Sugar and serve it To make a Tart of Medlers Take Medlers that are rotten then scrape them then set them upon a Chafingdish of coales season them with the yolkes of Eggs Sugar Cinnamon and Ginger let it boyle well and lay it on paste scrape on Sugar and serve it To make a Tart of Cherries Take out the stones and lay the Cherries into your Tart with Sugar Ginger and Cinnamon then close your Tart bake it and ice it then make a sirupe of Muskadine and damask-Damask-water and pour this into your Tart scrape on Sugar and serve it To make a Tart of Strawberries Wash your Strawberries and put them into your Tart season them with Sugar Cinnamon Ginger and a little red Wine then close it and bake it half an hour ice it scrape on Sugar and serve it To make a Tart of Hips Take Hips and cut them and take out the seeds very clean then wash them season them with Sugar Cinnamon and Ginger then close your Tart bake it ice it scrape on Sugar and serve it To make a Pippin Tart. Take fair Pippins and pare them then cut them in quarters and core them then stew them with Claret Wine Cinnamon and Ginger let them stew half an hour then pour them out into a Câ—llender but break them not when they are cold lay them one by one into the Tart then lay on Sugar bake it ice it scrape on Sugar and serve it To scald Milk after the Western fashion When you bring your Milk from the Cow strain it into an earthen pan and let it stand two houres then set it over the fire untill it begin to heave in the middle then take it off but jog it as little as you can then put it in a room where it may cool and no dust fall into it this Milk or Cream you may keep two or three dayes To make a Junket Take Ewes or Goats Milk if you have neither of these then take Cowes Milk and put it over the fire to warm then put in a little Runnet to it then pour it out into a dish and let it cool then strew on Cinnamon and Sugar then take some of your aforesaid Cream and lay on it scrape on Sugar and serve it To make Bonny Clutter Take Milk and put it into a clean earthen pot and put thereto Runnet let it stand two dayes it will be all in a curd then season it with some Sugar Cinnamon and Cream then serve it this is best in the hottest of the summer To make a Whitepot Take a quart of Cream and put it over the fire to boyle season it with Sugar Nutmeg and Cinnamon Sack and rose-Rose-water the yolkes of seven or eight Eggs beat your Eggs with Sack and Rosewater then put it into your Cream stirre it that it curdle not then pare two or three Pippins core and quarter them and boyle them with a handful of Raisins of the Sun boyle them tender and pour them into a Cullender then cut some sippits very thin and lay some of them in the bottome of the dish and lay on half your Apples and Currans then pour in half your Milk then lay on more sippits and the rest of your Apples and Raisins then pour on the rest of your Milk bake it scrape on Sugar and serve it To make a Pudding in haste Take a pint of Milk and put thereto a handful of Raisins of the Sun and as much Currans and a piece of butter then grate a Manchet and a Nutmeg also and put thereto a little flower when your Milk boyleth put in your bread let it boil a quarter of an hour and put in a piece of butter in the boyling of it and stir it alwayes then dish it up pour on butter and serve it To make a Pudding in a Dish Take a quart of Cream put thereto a pound of Beef Suet minced small put it to your Milk season it with Nutmeg Sugar and Rosewater and Cinnamon then take some seven or eight Eggs and beat them very well then take a cast of Manchets and grate them and put unto it then mingle these together well then put it into a dish and bake it when it is baked scrape on Sugar and serve it To Boil Cream Take a quart of Cream and set it a boiling with Mace whilest your Cream is boyling cut some thin sippets then take seven or eight yolks of Eggs beat them with Rosewater and Sugar and a little of your cream when your cream boileth take it off the fire and put in your Eggs and stir it very fast that it curdle not then put your sippets into the dish pour in your cream and let it cool when it is cold scrape on Sugar and serve it To draw Butter Take your Butter and cut it into thin slices put it into a dish then put it upon the coals where it may melt leisurely stir it often and when it is melted put in two or three spoonfuls of water or Vinegar which you will then stir and beat it untill it be thick Lady of Arundels Manchet Take a bushel of fine Wheat-flower twenty eggs three pound of Fresh butter then take as much Salt and Barme as to the ordinary Manchet temper it together with new Milk prettie hot then let it lie the space of half an hour to rise so you may work it up into bread and bake it let not your Oven be too hot To boil Pigeons Boil them in water and salt take a handful of Parsley and as much Thyme stript two spoonfuls of Capers minced altogether and boil it in a pint of
of Verjuyce throw two Anchovies into the pan shake it altogether and put it into the dish with sippets round the dish being drest with Barberries scalded Parsly and hard Eggs minced Another part of the same meat stew in a dish with a little white Wine a little Butter and sliced Lemon one Anchovy two Oysters two blades of Mace a little Thyme in a branch and one whole Onion take out the Thyme and the Onyon when it is stewed doe it altogether on a chasing-dish of coales till it be tender then dish it garnish your dish with hard Eggs and Barberries and sliced Lemon and sippets round the dish Take another part of the same meat mince it small with Beef-suet and a handfull of Sage to three quarters of a pound of suet adde one pound of meat you may use a spoonfull of Pepper and Salt mix this altogether and stuffe the skin of the Leg of Mutton hard skiver it close and spit it at a quick fire and well roast it in an hour Take another part of the same meat then put in the Pepper and Salt with a grated Nutmeg some sweet Hearbs and a Lemon peel minced a penny loaf grated one spoonfull of Sugar a quarter of a pound of Raisins and a quartern of Currans mince altogether with the Meat and the Suet and the rest of the Ingredients put too two spoonfuls of Rosewater and as much Salt as Spice then make it up in little long boles or roules and butter your dish and lay them in with a round bole in the middest set them in an oven half an hour then pour out the liquour which will be in the dish and melt a little Butter Verjuyce and Sugar and pour upon it garnish your dish stick in every long roul a flower of paste and a branch in the middle To souce an Eele Scoure your Eele with a handful of Salt split it down the back take out the chine â—one season the Eele with Nutmeg Pepper and Salt and sweet Hearbs minced then lay a packthread at each end and the middle roul up like a Coller of Brawn then boyle it in Water and Salt and Vinegar and a blade or two of Mace and half a sliced Lemon boyle it half an hour keep it in the same liquor two or three dayes then cut it out in round pieces and lay six or seven in a dish with Parsly and Barberries and serve it with Vinegar in saucers To souce a Calfes head Boyle your Calfes head in Water and Salt so much as will cover it then put in half a pint of Vinegar a branch of sweet Hearbs a sliced Lemon and half a pint of white Wine two or three blades of Mace and one ounce or two of Ginger sliced boil it altogether till it be tender keep it in the liquor two or three dayes serve it the dish upright and stick a branch in the mouth and in both the eyes garnish the dish with Jelly or pickled Cowcumbers with saucers of Vinegar and Jelly and Lemon minced A stewed Rabbit Cut your Rabbit in pieces and season it with Pepper and Salt Thyme Parsly winter Savory and sweet Majoram three Apples and three Onions minced altogether stew it till it be tender with Vinegar and Water put a good piece of Butter in stir it together in your dish put sippets in the bottom then serve it up with the head in the middle of the dish with sippets in the mouth Lay your Pig in the same Ingredients you did for your Calfes head use the same for a Capon and the same for a Leg of Mutton To boyle Chickens Boyl your Chickens in Water and Salt and Wine Vinegar a blade of Mace a good handful of Endive and as much Succory two handfuls of Skerrets boyled and blanched when the Chickens and these things are stewed take a pint of liquor up and put to a quarter of a pint of white Wine and one ounce and half of Sugar and three Eggs to thicken it a piece of Butter to lay them in the dish and pour it on To boyle a Rabbit Boyle them in Water and Salt mince Thyme and Parsly together a handful of each boyle it in some of the same liquor then take three or four spoonfuls of Verjuyce a piece of Irish Butter two or three Eggs stir the Eggs together in the liquor set it upon the fire till it be thick then pour it upon the Rabbit so serve it in To boyle a Duck. Half roast your Duck with a quick fire take as much Wine and Water as will cover them take some Thyme and Parsly and one handful of sweet Majoram two blades of Mace half a Lemon sliced stew these together half an hour without Onions take some of your liquor and thicken it with three or four Eggs two or three spoonfuls of Verjuyce a piece of Butter and as much Sugar as will lye upon it dish your Duck and boyle three or four slices of Lemon by it self and hard Eggs minced put this upon your Duck then pour your liquor upon it with Barberries so you may boyle Pigeons with the same Ingredients or Plover or Teale A roasted Shoulder of Mutton When it is roasted slash it and carbonado it take two spoonfuls of Capers and a little Thyme and Lemon minced half a Nutmeg two Anchovies a quarter of a peck of Oysters mixed altogether boyle them one hour in strong broth and white Wine then pour it upon the meat with hard Eggs minced and sippets round the dish throw first Salt on the meat then the hard Eggs sliced Lemon and Barberries FINIS