the space of two hours or more then put them out into an Hippocras Bag and hang them up to drain and let them drop into a Glass with a mouth so wide as that it may not drop besides and when it hath dropped all it will then to a pint of it take a pound of White Sugar Candy two spoonfuls of the best Cinnamon-water one quarter of a pint of red Rose-water one grain of Ambergreace and twelve sheets of Leaf-Gold put all these into the Glass and let it stand all night then set it carefully into a Kettle of Water when it is cold and fasten it very vvell about with Hay and let the Kettle be set on the fire and by degrees be made to boil but if you should put in a Pot or Glass into a Kettle of boiling hot Water the suddain heat would break it or else not Let it stand thus slightly covered till you find that the Sugar be quite incorporated with the Juyce when it is taken off and cold put it up to keep and give the Party of it two spoonfuls at a time twice in a day in the Morning and in the Afternoon about four of the Clock Very fine Lozenges for a Cough of defluxion of Rheum Take two ounces of powder of Liquorish half an ounce of powder of Anniseeds one quarter of an ounce of powder of Elecampane one dram of flower of Brimstone and one dram of prepared red Corral one pound of double refined Sugar beaten and searced then with some Gum-Dragon steeped all night in red Rose-water beat them into a paste then mold it up with a little searced Sugar and make it up into Lozenges print them with a Seal and dry them in the Sun or in some warm place eat of these often in the day or night putting one in your mouth and let it lye till it be quite melted To make a Paste very delicate rich and very pleasant Take one pound of red Quince-Marmelade which is made very smooth one ounce of candid Lemmon-pill one ounce of candid Cittron-pill one ounce of candid Iringo-root one ounce of candid Ginger one ounce of Dates sliced thin and one ounce of Prunels let all these be cut small and beaten with a little Sack to a Paste then put your Marmelade to them with four ounces of sweet Almonds blanched and beaten and four ounces of fine Sugar beaten and searced and a little Gum-Dragon steeped all night in fair water when you have beaten them extream well then take it out and mold it up with searced Sugar and make it into little Cakes of what form you please and dry them upon Wafer-sheets on Tin-plates in an Oven after Bread is drawn If you please you may perfume some of them To make good Drink to comfort you in a cold Morning Take a pint and a half of Claret-Wine and half a pint of stale strong-Beer boil them with such Spice as you like very well and a little Lemmon-pill then take the Yolks of four or five Eggs and beat them very well then put so much Sugar into your Wine as you think will well sweeten it and after mixing some of your hot Wine with the Eggs brew them and the Wine very well together and let there be a little piece of Butter in it Be sure to brew it a pace that it curdle not for then it is spoiled To make an excellent Cordial Electuary for to restore one that is weak or against Melancholy Take of Conserve of Burrage flowers Rosemary flowers of Marigold flowers of Sage flowers of Benorty flowers of each of these one ounce two ounces of Sirrop of Clove-Gilly flowers two ounces of the Sirrop of the juyce of Cittrons one dram of Confection of Alkermes two ounces of the best Cinnamon Water and twelve or fourteen leaves of Leaf-Gold with one ounce of prepared Corral either White or Red mix all these together very well and take about the quantity of a Walnut every night when you go to Bed A very good Cordial Water without the trouble of a Still Take two quarts of Brandy and keep it in a great Glass with a reasonable narrow mouth put into it of Cloves Nutmeg Cinnamon and Ginger Cardemon seeds Coriander seeds Anniseeds Liquorish of each of these half an ounce bruised Long-pepper and Grains of each one dram bruised Elecampane one quarter of an ounce bruised let all these steep in the Brandy a fortnight then pour it out into another Glass softly so long as it will run clear then put more Brandy into the Glas where the Ingredients are and let that stand three weeks and so along as you find there is any strength in the Ingredients still put in more Brandy and let it stand every time longer and longer Then take your first two quarts of Brandy which you poured off and put in it four ounces of White Sugar-Candy and so much Sirrop of Clove-Gilly flowers as will well colour it with store of Leaf-Gold give two spoonfuls at a time It is good in case of any Illness or Swouning to drive out any infection and venemous humors it is good for wind in the Stomach and to keep out Cold. A pretty Sweet-mèat made of Grapes very good in Feavors Take Grapes and pluck them from their Stalks and bruise them well then strain them through a Strainer made of French Canvas then set that juyce in a Gally-pot into a Kettle of boiling Water for three hours then take the weight of it in fine Sugar and boil it to a Candy height then put in your juyce of Grapes and boil it till it be very clear and scum it well then put it into Glasses and set them into a Stove for a while To make Marmelade with Barberries and Pippins Take one pound of fine Sugar and a pint of Water and boil them together and scum them very well then put into that Sirrop one pound of the best Pippins pared and cut in quarters and Coared boil them quick in this Sirrop till they are extream clear then take them and bruise them as small as you can with the back of a Spoon then put to them one pound of Conserve of Barberries that is curiously made and stir them well together and let them boil till they are well incorporated and then put them into Glasses This is very Cordial and pleasant in Feavors To Candy Fruits after they have lien in Sirrop Take any sort of Fruit which you have preserved as Apples Pears Plumbs Oranges Lemmons Citrons or any other and lay them out of their Sirrop all night to drain then lay them upon Sieves and set them into a warm Oven to dry then wash them over with Wat◠wherein Gum-Arabick hath lien to steep one night and do it with a Feather then have in readiness some White Sugar Candy beaten not fine but grosly and some small some bigger so soon as you have washed your Fruit with Gum-water then strew it over with this Sugar Candy so thick as the Gum
of Ale put into it a quarter of a peck of Garden-Scurvy-grass bruised two great handfuls of Sage two ounces of Horse-Radish-root scraped and sliced very thin Red-Dock-root sliced very thin two ounces Anniseeds bruised one ounce and an half Liquorish scraped and sliced thin four ounces Sena two ounces Figs sliced thin half a pound When your Ale hath done working put in all these things and stop it up when it hath been four days then drink every Morning a pint and again at four in the After-noon till you have drunk all the Ale With this I have Cured many who were very bad For a Squinacy or other sore Throat Take the whitest dung of a Dog which he hath dunged abroad in May let it dry in the Sun very well and when you have occasion to use it beat it fine and searce it and give the Party thereof a slight spoonful in a Glass of White-wine and mix some with Hony and spread it and lay to the Throat let the Plaister lie on and take the other three Nights and it will Cure you For a Red-face Every Night wash your Face with this following Take Fumitory-water half a pint a little lump of Allom and a little white Sugar-Candy with the juyce of one Lemmon and as much common Brimstone beaten fine as will lye upon a half Crown heaped Do not wipe your Face when you have washed it but let it dry in Every Morning drink a Glass of old Malago-Sack and eat a little Toast dipped therein It will be very good for you to Purge every Spring if you find much heat in it which you may know by a dry hot hand and inward heat be sure to shift them often till the Coar be drawn out For a Plague-Sore Take Figgs half a pound and of Hony as much beat them together extreamly well then spread some of it upon a Burdock-leaf if you can have one or else upon a linnen Cloth dress it twice a day this will both break and heal it Use it till it be quite well An excellent Medicine prescribed by a Worthy Physician against the Plague and Pestilence Take of strong White-wine Vinegar half a pint of Spring-water one quarter of a Pint mix them together and put thereto one ounce of Venice-Treacle Take of this every Morning two spoonfuls and anoint your Nostrils with a little Methridate for that will not suffer any Infection to pass that way To kill Worms which breed about the Nose Wash it often with Vinegar Allom and Brimstone till you find they are killed and then use Pomatum every Night to smooth the skin For Childrens Scabbed-faces Take Mallow-leaves and the leaves of Red-Dock of each a like quantity shred them small and put as much sallad Oil to them as will just stand even with them then boil them on a soft fire till you find the Herbs begin to be crispy then presently take it off and strain it out and keep it Anoint the Face with it twice in a day and every time before you dress it wash off that you laid on before with Butter and Beer This is very good to Heal and Cleanse For Chest-Worms Take a quarter of a pint of New-Milk and when it boils put in a piece of Allom and stir it about till you see that the Milk be well turned then take out the Allom and take off the Curd very clean and give the Party the Cleer drink to drink in the Morning fasting do so three Mornings together and it will kill all the Worms but then it will be necessary for to purge them with these things following Take a pound of Pruons and stew them leisurely in fair Water and take half an ounce of Sena and tie it up in a piece of Tiffany with half an ounce of Liquorish scraped and sliced thin and a quarter of an ounce of Anniseeds bruised let these stew in the Pipkin with the Pruons till they are enough then every Morning fasting give four or five or more of the Pruons according to the Age of the Party and also two or three spoonfuls of the Liquor do so so long as you see fitting I have given this with very good success A fine Julip for one in an Ague or Feaver Take four ounces of French-Barley and wash it well then boil it in three quarts of Water till half be consumed then strain the Barley from it and put into the Water the juyce of two Lemmons and as much white Sugar-Candy as will well sweeten it then put in two ounces of Sirrup of Violets and nine sheets of Leaf-Gold cut very small give the sick Party of this three or four times in a day four or five spoonfuls at once it is both cordial and very pleasant I Think I have said enough concerning those things which I have already written in this little Book I will now give you some Directions for several sorts of Work which may pleasure you in your Chambers and Closets And if any of you shall desire to be further informed than I can possibly direct in Writing or to confirm themselves in what they have already made Trial of if you please to give your selves the trouble as to come to me I shall give you the best assistance I can in any of those things which I profess to teach and for a competent gratuity I have set down every thing as plain as I can and I know there are many who have done things very well by my Books only but you may imagine that if you did learn a little by sight of my doing you would do much better For if my Pen can teach you well how much better would my Tongue and Hands do The one to make answer to any Objection or Question the other to order or to shape any thing So that in my opinion you would not lose by having some personal Acquaintance with me neither would I willingly lose my time and labour in informing you Therefore I beseech you let it be thus Be pleased to afford me some of your Mony And I will repay you with my pains and Skill That I judge to be fair on both sides Imprimis To make Transparent Work BOil all in Earth and let your Pipkin be three quarts full of Isinglass such as you have at the Apothecaries broken â—nto small pieces and a small quantity of Gum-Dragon amongst it then fill it up with fair Water and boil it till you find it be enough which you may well know by dipping your Wyer therein which must be shaped according to the Leaves or Flowers you intend it for Strain it while it is hot Now for the COLOURS First For Red. Take the shavings of Brazil-wood and fill your Pipkin half full with them then fill it up with Water and put in a little Roch-Allom set it over the fire and when it boils strain it out This and Oil-Tartar makes a Purple Do not mix it too hot for that will spoil it For Sea-Green Take one ounce of
all these in a Mortar to a Paste with a little Sack and one grain of Amber-grease then mould it up with searced Sugar make it into little Cakes according to your fancy and lay them upon Wafer sheets upon a Tin-plate and bake them after Bread is drawn Another sort of Bisket Take half a pound of Naples-Bisket mix them with a little Sack when you have sliced them thin and let them lye in soak in it then take half a pound of sweet Almonds blanched in cold Water and beaten to a Paste with a little fair Water to keep them from oyling then beat that Paste with the Naples Bisket and the Yolks of three Eggs and the Whites of one when you have mixed them then put in three quarters of a pound of searced Sugar a little juyce of Lemmon and one grain of Ambergreace of what Spice you like you may put in a little beaten and searced When these are well incorporated take them out of the Mortar and mould it up with searced Sugar upon a smooth Board and make it into what form you please bake them upon Waser-sheets on tin Plates after-Brown-bread is drawn do not take them from the Plates till they are cold enough To make Sirrop of Violets Pick your Violets very clean and beat them well in a Mortar then strain them and to one pint of the juyce take one quarter of a pint of Spring-water put it into the Mortar with the stamped Violets which you have strained stamp them together a while and strain the Water well from them and mix them with your other juyce then put it into a long Gally-pot and to each pint of Juyce put in one pound of double Resined Sugar let it stand close covered for the space of twelve hours then put in a little quantity of Juyce of Lemmon that will make it look purely transparent then set your Gally-pot into a Kettle of seething-seething-water covered till you find it to be thick enough then set it by till it is cold and then put it up Sirrop of Roses a good way Fill a great Stone-pot with Damask-Rose leaves as hard as you can thrust it then fill it up with Damask-Rose water and cover it with Stone or Glass and set it into a Kettle of boiling Water till you find that the Rose-water be very well coloured which may be about four hours then strain it out hard and put the Liquor into a Gally-pot and to every pint of it put two pounds of Sugar then cover the Pot and set it into a Kettle of seething Water and let it stand till it be a thick Sirrup when it is cold put it up and keep it for your use it will worke very kindly and very effectually The best way to preserve Fruits Wet the Sugar for them with the juyce of some of the same Fruit instead of Water and that will give a full and lively taste and they will keep the better The worst of your Fruit will serve for that Be pleased to observe my former Books for the ordering of all Fruits in the Preserving only do not put in Rose-water so generally as is set down because it is not so much used as formerly unless in Cordial things or some other particular things therefore where it is liked use it or else not for we have new Modes for Eating and Drinking as well as for Apparel One cannot so strictly set down any thing but that in the making of Sauce dressing of Meat with Seasoning Preserving several things and the like there must be a judgment in those who order them to leave out or to add or else they will please but a few pallets for some do hate the taste of what others do extreamly love To make very fine Jelly for a weak stomach Take Calves-Feet or Sheeps-Trotters cleanly dressed and split them in half put them into a Pipkin with as much Whitewine as will cover them put in a little Salt make it boil and scum it well then put in a blade or two of whole Mace with a sprig or two of Time and a little Lemmon-pill put in a few Dates sliced very thin cover it close and let it boil leisurely till the Feet be very tender then take them up and eat them if you please and take the Liquor and strain it and to a quart of it put in the juyce of one Lemmon and as much fine Sugar as will well sweeten it and set it over the fire till the Sugar be throughly melted then keep it in a Gally-pot and give the Party of it three or four times in a day as much as they please to take if you like it you may put in a little Ambergreace and Rose-water the one is pleasing and good for a weak stomach the other for the Brain Amber-greace is good for the Head if inwardly taken but it is not good to smell to because it will raise fumes to the head Yet observe this I once did ask a Physician concerning Musk and Ambergreace Why the smell of either of them did offend so much He Answered me thus The reason saith he why either of them are so offenfive is because they smell but a little and do only disturb but if they go into a Shop where store is and smell to divers pounds of it they will find it rather a purge downward than a raiser of Fumes to the Head To Candy White Sugar excellent good for any Cough or Cold. Take two pounds of the best powdered Sugar and put it in a Dish to dry very well in a warm Oven then beat it fine and searce it mix with this quantity one ounce of the best prepared Amber mingle them very well together and put them into a Preserving-Pan with one pint of Fair-water melt it over a gentle fire and when it boils put in the White of an Egg to clarifie it then seum it very well and when you perceive it to be as clear as Chrystal then let it stand in the Pan until it be cold covered very close then take fair running-Running-water about two quarts and one ounce of the clearest Roch-Allom beaten to powder mix them together and let them stand twenty four hours When you have so done take an Earthen-Vessel or Pot and some few sticks of the whitest sappy-Fire splintered from un-wrought Deal and place your sticks as you do in a Bee-Hive cross every way set this Pot over a few Embers empty then mix your Sugar and your Water in your Preserving-Pan setting them upon the fire and so soon as you perceive the Sugar to sink then pour out the Water having a Cullenderâ— pour your Sugar into the said Pot very gently through the Cullender and it will Candy presently in square forms and that which falleth to the bottom will be as good as the rest though perhaps not altogether so clear of colour as soon as you have poured in all your Sugar which will rope like Hony then stop your Pot very close and let the
Pot stand in a Vessel of cold water four daies very well luted they usually break the Pot when they take the Candy then break it off the sticks and keep it in a Box in some dry place A most rare Receipt for the Scurvy for old Catarrhs or Rheums or for a Consumption Take a good quantity of Scurvy-grass and beat it and strain it take the juyce thereof and set it over the fire till it be hot but let it not boil so soon as you see a thick scum arise take it off and strain it through a linnen Cloth but never press it between your fingers as soon as the scum is thrown away then set it over the fire again and take clarified Hony three ounces Butter clarified with three Cloves of Garlick one ounce Anniseeds half an ounce Eunulacampane half an ounce Liquorish half an ounce powdered very fine and searced through a lawn Sieve Saffron one dram finely beaten White Sugar-Candy finely beaten one ounce mix all these powders very well together and strew them carefully into the aforesaid Juyce with the clarified Butter and Hony and keep it continually stirring till you have incorporated it fully over the fire then take it from the fire and keep it stirring till it be cold then if you have a mind to keep it for a Sirrop you may keep it in a Gally-pot or you may make it thicker with more Sugar-Candy add a little Fâ—os Sulphuris and you may perfume them if you please that is if you stiffen it enough for Lozenges An excellent Medicine for any Obstructions Take a quarter of a peck of fine Wheat-flower half an ounce of Cloves beaten very fine two Nutmegs and a quarter of an ounce of Mace beaten fine mix these well with the Flower as also half a pound of fine Sugar beaten and searced put in some juyce of Harts-tongue and Liver-wort the yolks of six Eggs and six ounces of fresh sweet Butter knead it together very well and make it into a Cake and bake it with Bread eat of it very often and no doubt you will find good of it for it hath done very great Cures upon many who were Obstructed Here is a most excellent Plaister which is called the Catholick and for fear I should forget it I will not omit it any any longer Take of Rosin beaten beaten to powder two pounds and a half Heifers Tallow one pound and a quarter tryed with a gentle fire and cleansed when it is cold scrape away the dross from the bottom and melt it in a Brass Vessel then strew in the Rosin by handfuls and stir it with a Willow Spatula continually stirring it until it be all stirred in and melted then have ready a Bason of Pewter and in it of Water of Camomile of English Briony-Root and of Damask Rose-water of each eight ounces with powder of Salt of Wormwood Salt of Tartar Salt of Scurvy-grass Vitriol camphonate of each one ounce and half then pour in the melted bodâ—â—â—d stir it with the Spatula from the East to the West round continually until the body have seemingly swallowed up all the Waters and Salt continue it stirring until the Water appear and thus work it until the body be as white as Snow then let it stand a Month in the Water covered from dust and when you use it let it not come near any fire but work a little at a time until it be as white as Snow on the brawn of your hand over against the little-Finger spread it on a linnen-Cloth or Leather for the best Catholick Plaister in the World for the Reins in all Accidents for all Bruises and great Contusions and where the Bones are broken into small bits to ease pains least a Gangrene ensue then twice a day foment the part with hot stroops wrung out of a fomentation made with a strong Lye of three quarts made with Wood-Ashes then in the Lye Centaury St. Johns Wort Mallows Wormwood of each a good handful one root of Solomons Seal if you can get one or else it may be made without foment with hot stroops wrung out of this liquor of Wollen Cloaths and apply to the part as hot as may be and cover it 〈◊〉 Blankets to keep in the heat and before it be quite cold renew another hot stroop continue this order one hour Morning and Evening then presently apply the Plaister a little warmed every time when you see want spread it again if you see cause But when such shatterings are of Bones Contused Wounds Dislocations roul it not up as other fractures but have a Box made open at each end and lay the part on a pillow and let the strings of binding come about the pillow and lay the Member in the Box bind it not hard and sometimes not at all This is a very great Secret and to be valued To make fine Jelly of Fruit which will look transparent Take some Isinglass and break it in little bits and boil it in Water very well and strain it then colour it with any sort of Fruit by putting in the juyce thereof then to every pint of it take one pound of the best refined Sugar boil them together and scum it very well and when you find it to be enough put it into flat Glasses and keep it in a Cubbord You may make Jelly of any Cordial Herb or Flower in this manner which will be very comfortable and strengthâ—ing and also very pleasant A pretty sweet Meat of Lettuce-stalks Boil them in several Waters till they are tender then wash them in cold water and dry them well then take their weight in fine Sugar just wet it with Water and boil it to a Candy-height â—hen put in your stalks being first stamped in a Mortar very well boil them together till it be very cleer and take them from the fire and put them into Glasses and if you please you may add 〈◊〉 little juyce of a Lemmon to it as it â—oils and a little candid pill of a Lemnon shred small for that will give a good taste and make it look very beautiful In like manner you may do with Harty-Choaks bottoms when they are boiled â—ender To make Marmalade of Damsons Take your Damsons and scald them in Water till the skins do crack then pill them and take away the Stones then beat them well in a Mortar then take their weight in fine Sugar wet it with Water and boil it to a Candy-height then put in your Damsons and boil it and keep it stirring continually till it will come from the bottom of the Posnet To make Sirrop of Snails most admirable in Consumptions Take shell-Snails and break their shells off and wash them very well in a Pan with Water and Salt and then with several Waters alone till they be very clean then put them into a long Gally-pot with a blade or two of Mace and a little quantity of Whitewine cover the Pot and set it into a Kettle of boiling Water for
in the face 22 For a film in the Eye 32 Faces scabbed 58 Frames for Pictures 6â— Feathers of Woosted 73 Fruits preserved 108 G FOr the cold Gout hot Gout p 25 25 A Glister to cool and bind 26 The running Gout or any hot Tumor 27 Plaister for the Gout 28 Glast windows made clean 68 To gild any thing with gold or silver 126 H TO keep the Hair clean and pâ—eserve it p. 8 Rheum falling from the head 19 To cure a Horse of a Cold 24 Huckle-bone 47 Pain in the head 48 Heart-burning 50 Passion of the heart 50 Hangings for Closers 72 I FOr the 〈◊〉 p. 44 Impostame in the Eaâ— 48 〈◊〉 so Ague or Feavor 59 Jelly for a weak stomach 109 Jelly of Fruits 116 K FOr Kbed-heels p. 35 Kings Evil 55 56 L TO make clean gold and silver Lace p. 7 〈…〉 Lip salve 9 〈…〉 or other 〈…〉 23 〈…〉 119 M MAdnese and fumes in the Head 23 Falling down of the Mother 28 To dress Mutton very savourly 89 To stew Muscles or Cockles 90 Marmalade of Damsons 118 Marmalade with Barbersies and Pippins 124 N TO Cure sore Nipples 32 Numlness in Lambs 48 Neats Tongues ported 86 O A Most excellent Ointment p. 19 Obstructions 113 P TO make clean Points or Laces p. 3 To wash and starch Points 3 To make clean Plate 8 To Cure one who pisseth their Bed 22 Poultis for any Sore 39 Pin and Web in the Eye 43 Plague Sore 57 Plague and Pestilence ibid. Puff work 64 To make the Puffs 65 To acorn a Room with Prints 70 To dâ—ess up Gloss plates 72 Petticoats Bodice or Belts embroidered 81 To Pot Fowls 85 To stew Parsnips 90 Pigeon Pye very good 92 Loyn of Pork boiled 93 To bâ—ll green Pease 95 To preserve Green Pease a while p. 95 Pudding of cold Meat 98 Paste very rich and deâ—icate 120 R TO kill Rats p. 23 For Rheum in the Eyes 34 For the Rickets in Children 35 Rheum and Cough 39 Red-face 54 Red Beets dressed well 92 Rabbits stewed 94 Sirrop of Roses 107 S SWeet-meat of Grapes 123 Sirrop of Snails 118 Sweetmeat of Lettuce-stalks 117 To wash white Sarsnets 4 To wash black Sarsnets Silk-stockings and coloured Silks 6 To geâ— spots of Ink out of any linnen Cloth 7 Likewise stains of Fruit 7 Also greasie spots out of Silk Stuff or Cloth 8 For the Stone and Choller 32 For the Stone 36 Sinew-strain 45 Shingles 47 Scabbed head 51 Scurvy 53 Squinancy or Sore-throas 54 To stain Satten 66 To starch Tiffany 1 T TO keep the Teeth clean and sound p. 10 To cure a Timpany 30 Thistolow water 31 33 Tooth-ach 44 Thrush in the mouth ibid. Transparent work 62 Colours for it ib. More Colours for it 63 64 A Toy to catch Flies 125 V TO stew Veal savourly p. 88 Sirrop of Violets 106 W FOr VVorms a miraculous Cure p. 19 For Worms in Children 57 Worms in the Nose 58 in the Chest ibid. Work for Chairs 77 78 To make Wax work 182 To make the moulds for it 184 To make the likeness of many things in Wax without the help of a Mould 185 To take the shape of your own hand 186 To take the face of a dead Body 187 For Eggs to be hard and cut in quarters ibid. Colours for Wax-work 189 190 191 To make Spanish white 192 LETTERS FRom a Sister to a Brother far distant from her pag 1â—9 From a Daughter to he Mother 150 From a Mother to a Daughter in a Ladies Service 151 The Answer 152 From a Sister to a Brother 153 From one Friend to another 158 The Answer 156 From one Sister to another 156 From a Lady to a Gentlewoman whom she hath a Kindness for 157 The Answer 155 From a Wife to her Husband craving his pardon c. 160 From an Aunt to her Neece 161 The Answer 162 From a Widow to her Friend desiring her Assistance 163 The Answer 164 From a Woman in Prison â—o her Friend to help her 165 The Answer ibid. From a Seamans Wife to her Husband 166 From a Servant to her Mistriss concerning her Charge 166 A Letter of Complement from one Friend to another 167 The Answer 168 From a Mother to a Daughter who had gone astray from her 169 The Daughters Answer to her Mother 170 A Letter from a Gentleman to a Relaâ—ion of his c 172 The Ladies Answer 17â— From a Gentlewoman to her Father 175 From a Gentlewoman to her Vncle 176 From a Widow to her Landlord 177 From a Gentlewoman to her Brother at Oxford 177 From a Gentlewoman in Answer to aâ— Leâ—ter from a Gentleman who Courted her 178 Another Letter from a Gentlewoman to one who Courted her for his Mistress 181 The Cause why good Children or the Children of worthy Parents are off-times in a distressed condition 135 The Cause why others do commonly run into mischief and wickedness 138 Advice to Parents concerning their Children and Advice to Children concerning their Parents 141 Directions for the more curious working and adorning of the Images of the Poetical Gods and Goddesies p. 193 194 195 196 Also for the better Drawing of the Months of the Year 197 198 199 AN Advertisment IF any Person desire to speak with me they may find me at Mr. Richard Wolleys House in the Old-Baily in Golden Cup Court He is Master of Arts and Reader at St. Martins Ludgate They may have of me several Remedies for several Distempers at reasonable Rates Likewise If any Gentlewomen or other Maids who desire to go forth to Service and do want Accomplishment for the same For a reasonable Gratuity I shall inform them stone and keep them all the time from the Air for that will spoil them Then make your starch of a reasonable thickness and blew it according to your liking and to a quarter of a pound of Starch put as much Allom as an Hasel Nut boyl it very well and strain it and while it is hot wet your Tiffanies with it very well and lay them in a Cloth to keep them from drying then wash your hands clean and dry them then hold your Tiffanies to a good fire till they be through hot then clap them and rub them between your hands from the fire till you see they be very clear then shape them by a piece of Paper cut out by them before they were washed and iron them with a good hot Iron and then they will look glossie like new Tiffany Thus you may starch Lawns but observe to iron them on the wrong side and upon a Cloth wetted and wrung out again Sometimes if you please instead of Starch you may lay Gum-Arabick in water and when it is dissolved wet your Lawns in that instead of Starch and hold them to the fire as before directed clapping them and rubbing them till they are very cleer To make clean Points or Laces Take white Bread of half a day old and cut it in the middle and pare the
Crust round the edge so that you may not hurt your Points when you rub them then lay them on a Table upon a clean Cloth and rub them very well with the white Bread all over then take a clean little brush and rub over the Bread very well till you think you have rubbed it very clean then take your Point or Lace and shake the Bread clean off then brush it very well from the Bread and take a clean linnen Cloth and gently flap it over oft-times Thus you may get the soil off from white Satten Tabby Taffety or any Coloured Silk provided it be not greazy nor too much soiled To wash and starch Points Take your Points and put them into a tent then make a strong ladder with the best Soap you can get then dip a brush in that ladder and soundly rub your Point on both sides so do till you have washed it in four ladders then wash it in fair water alone then with blew water and when you have so done take Starch made thin with Water and with your brush on the wrong side wash it over with it so let it dry then lay your tent upon a Table and with an Ivory bodkin made for the purpose run into every close and narrow part of it to open it betwixt the gimp or over-cast likewise into every Ilet hole to open them For the Laces after you have pulled them out well with your hands you must iron them on the wrong side Let your water be warm wherewith you make your ladder When you take them out of the tent iron them on the wrong side let not the water be too blew with which you wash them To wash White Sarsnets Lay them very smooth and streight upon a Board and if there be any dirty plats soap them a little then take a little hard brush and soap it well then dip that brush in water and with it make a pretty thick ladder then take the brush and rub your Sarsnet well the right way of the Sarsnet side-waies of the brush and when you have washed one side well turn it and wash the other Then have a clean ladder scalding hot and cast your Hoods in double into it and cover it and still as fast as you wash them cast them into that you must give them three good washes upon the board and after the first ladder let the other be very hot and cast them in a scald every time then make up a scalding hot ladder into which put some Gum-Arabick steeped before in water and some smalt to blew it a little let them lie doubled up in that close covered for one hour when you come to take them out be sure you dip them very well all over and then fold them up to a very little compass and squeeze them smooth betwixt your hands then smoak them over Brimstone then draw them between your hands every way till they be little more than half dry then smooth them with good hot Irons the same way you did wash them and upon the right side of the Sirsnet To wash Coloured Silk They are done the same way with the White only there must be no blew nor smoaking over brimstone To wash Black Sarsnets They are washed the very same way with the other only wrinsed in strong Beer cold without any Gum and iron'd upon the wrong side and on a woollen Cloth To wash Silk Stockings Make a good strong ladder with Soap and pretty hot then lay your stockings on a Table and take a piece of such Cloth as the Sea-men uses for their Sails double it up and rub them soundly with it turn them first on one side and then on the other till they have past through three ladders then wrinse them well and hang them to dry with the wrong sides outward and when they are near dry pluck them out with your hands and smooth them with an Iron on the wrong side To make clean Gold and Silver Lace Take the Lace off from your garment and lay it upon a Table and with a brush rub it all over very well with burnt Allom heaten fine till you find it to become of the right colour then shake it very well and wipe it very well with a clean linnen Cloth often times over To get spots of Ink out of any linnen Cloth Before that you suffer it to be washed lay it all night in Urine the next day rub all the spots in the Urine as if you were washing in water then lay it in more Urine another night and then rub it again and so do till you find they be quite out To get the stains of Fruit out of any linnen Cloth Take them before they are washed and with a little Butter rub every spot very well then let the Cloth lye in scalding-hot Milk a while and when it is a little cooled rub the spotted places in the Milk till you see they are quite out and then wash it in Water and Soap To take out any greasie spots out of Silk Stuff or Cloth Take a linnen rag and wet it very well in fair water then with a pair of tongs put 〈◊〉 live Sea-coal or Wood-coal upon the wet rag and hastily close the rest of the rag about the coal and presently lay it upon the greasie spot while it is smoaking hot and when you do perceive it to be cool do so again and so do till you find they are quite taken out To make clean Plate Wash your Plate first in Soap-suds and dry it then if there be any spots rub them out with Salt and Vinegar Then when you have so done anoint your Plate all over with Vinegar and Chalk and lay it in the Sun or before the fire to dry then rub it off with warm clean linnen Cloths very well and it will look like new To keep the Hair clean and to preserve it Take two handfuls of Rosemary and boil it softly in a quart of spring-Spring-water till it comes to a pint and let it be covered all the while then strain it out and keep it every Morning when you Comb your head dip a sponge in this water and rub up your Hair and it will keep it clean and preserve it for it is very good for the brain and will dry up Rheum To wash the Face There is no better thing to wash the face with to keep it smooth and to scour it clean than to wash it every night with Brandy wherein you have steeped a little flower of Brimstone and the next day wipe it only with a Cloth To make a Salve for the Lips Take two ounces of white Bees-wax and slice it thin then melt it over the fire with 2 ounces or more of pure sallad Oyl and a little white Sugar Candy and when you see that it is well incorporated take it off the fire and let it stand till it be cold Then set the skillet on the fire again till the bottom is warm and so turn
ariseth and save it as you do the Neats-foot Oyl then take of Issop Time Camomile Rosemary and six leaves of red Sage of all the quantity of a handful and when you have got as much Oil as you can then boil the Herbs in it for a quarter of an hour then strain it and keep it in a Gally-pot or Glass the quantity of a small Nut will go a great way you must strip the Rosemary and Time upwards and be sure you put in none of the stalks put in as much Sothernwood-tops and of Lavender Cotton as you did of each of the other Herbs and boil them with the other keep it well from the Air. An excellent Glister to Cool and Bind Take a quart of new Milk and a handful of Knot-grass as much of Bramble as much of small Plantain boil these together in the Milk then strain it and put in six penny weight of Bolearmoniack and administer it blood-warm For the running-Gout or any hot Tumor Take Mallows Violet leaves Marsh-Mallows Melilot of each two handfuls Linseeds beaten two ounces Crumbs of Bread as much boil these in Milk and make a Poultis therewith then put into it a little Oil of Roses and apply it to the grieved place very warm twice a day To Cure a Deafness which is caused by the stoppage of the Ears by wax If it hath been long then drop into the Ear a little of Bitter-Almonds warmed for a week together every Night when the Party is in Bed then take a little warmed Sack with as much of the best white Anniseed-water and seringe the Ears with it once a day for three days together and keep them stopped with black Wool If they have been deaf but a little while then the Wine with the Anniseed-water will be sufficient without the Oil of Almonds For the falling down of the Mother Take Smiths Water and Oaken leaves or the Bark of Oak and boil them well in a Pewter dish close covered then strain it through a Cloth wet Cloaths therein and apply them hot two or three times in a Night when you go to Bed Thus do for a week together and keep your self warm in the day time A most excellent Plaister for the Gout wherewith a Gentleman as I knew was Cured after all the Chirurgions had given him over Take half a pound of un-wrought Wax half a pound of Rosin one ounce of Olibenum four ounces of Letharge of Gold three quarters of a pound of White-lead finely beaten and searced then take a pint of Neats-foot Oyl set it on the fire with the Wax and Rosin and when it is melted put thereto the other powders and stir it fast with a stick till you find it be enough so make it up in Rouls and keep it for your use and when you feel any pain apply it upon linnen For the biting of a Mad-dog taught by Doctor Mathias Take of Rue of Garlick of scraped Pewter of each two ounces of Venice-Treacle one ounce of Muscadine one quart put all these into it stop it close and boil it in a Kettle of water for the space of two hours then pour off the clearest and apply some of the dregs to the place bitten and give the Patient two spoonfuls to drink of the Liquor Morning and Evening for nine days together This never failed Man nor Beast To make the Oil of Charity Take Rosemary Sage Lavender Camomile the lesser Valerian of each one handful cut them small and put them into Oyl-Olive let it be very thick with the Herbs let it infuse seven daies in the Sun then take the Glass wherein they are and wind about the bottom a little Hay and set it into a Kettle of seething Water and let it stand two hours then strain it out and put in Herbs and do as before so do three times then put in Valerian alone and do as before then strain it and let the Oyl settle keep the clearest for Christians and the grounds and Herbs for Beasts The Vertues It healeth green-Wounds and Bruises if inwardly Take a spoonfull of the clearest Oil in a little warm Posset-drink and go to Bed and sweat after it It cureth the Tooth-ach if it comes of a cold Rheum dipping Clothes in it and â—ay to the Cheek It is good for all Aches that come of Cold. It is good for Deafness if it be dropped into the Ear warm if first the head be carefully opened with the stream of red-Sage and Milk boiled together It will also Cure or knit together a broken Rib. To Cure a Timpany Proved by me Take shell-Snails crack their shells and take them off then put the Snails into a Cullender for a little while to drain then beat them in a Wooden-Boul or Mortar till you find they are well beaten then warm it a little in a stone-Pan and spread it upon Sheeps-leather and lay it all over the Belly when the Party goes to Bed and bind it on the next Moâ—ning take it off and lay in the stead thereof a warm Cloth Thus do three Nights together To make the Black-water to Cure a Thistolow Woolf Noli me tangere or any Tetter or Scald or any other Sores Take the fattest Wool about the Cod of a Sheep dry it in an Oven after Houshold-Bread is drawn then beat it into fine powder put to it a sufficient quantity of white Rose-water with a little Mercury sublimate and so apply it to the grieved places by wetting linnen Rags and lay it on warm A most excellent Diet-drink for any Disease caused by sharp or foul Humors Take Sasa-perilla 4 ounces Sasafras-wood 4 ounces and China-root 1 ounce 4 handfuls of Egrimony 4 handfuls of Colts-foot 4 handfuls of Scabions 2 penny worth of Marsh-Mallow-root one handful of Betony 1 handful of Ladies-mantle 1 handful of Sanicle and 1 root of Columbine shread the Roots abovesaid and put them together with the Herbs into three gallons of Running-water boil it to two Gallons then strain it and put to the water one gallon more of Water and boil it until it be half consumed then strain this drink and put thereto one pottle of Whitewine and one pint and half of Hony boil it a little again and scum it very clean then take it from the fire and put in two ounces of Sena and three quarters of an ounce of Rubarb drink a draught thereof Morning and Evening It is good for Dropsie and Scurvy For a Film in the Eye Take English Hony and the Marrow of a Goose wing of each a like quantity warm them together and lay them on the Eyelid with a Feather and let it go into the Eye dress it twice a day till it be well It will cure those films which do come of the small Pox. To Cure sore Nipples or for abruise which comes by a fall Take Persley and shred it and boyl it in Cream till you see an oil on the top of it then take that oil and boil with a little
Loaf Sugar and so apply it For the Stone and Choler Half an ounce of Cassia in the Cane taken from the point of a knife and presently after it half an ounce of Manna dissolved in Posset-drink and two hours after that drink Lemmon Posset-drink This you must do three days together To make Thistolow Water Take of Bolearmoniack four ounces Camphire four ounces white Coperus one ounce slice the Camphire thin and beat the Coperus fine then boil them two together in an Earthen-Pan never used they will melt of themselves without any thing to them when they are melted stir them together with a little stick till they are hard then beat them in a Mortar to a powder and then beat your Bolearmoniack and mix with them very well and keep it tied up in a bladder it will keep seven years when you use of it take a quart of Spring-water and make it boiling hot then put in one good spoonful of the powder and stir it about and when it is cold put it into a Glass and cover it When you dress any Wound or Thistolow with it you must warm it very hot and bath the place well with it then double some soft Rags and wet them in it having before a little Hony in the heating of it so lay on your wetted Rags and bind them on thus do twice a day till it be well This heals very fast if the Wound be fit to be healed but if there be any inflammation in it it is not for it If you use it for the Eyes you must warm it and drop it in I did Cure a Gentlewoman of a Thistolow in the Eye with it which she had by the Small-Pox And several sore Legs I have Cured with it It is very good for the Itch and for Gald-Horse backs only you must double your quantity of powder and always put in Hony when you heat it for that doth cleanse and help to heal For Rheum in the Eyes Dragons-blood Bole-armoniack and Mastick beaten and searst of each a like quantity mix them with the white of an Egg well beaten then spread it on a piece of Leather and lay it on the Forehead from one Temple to another and let it lie till you be Cured which with Gods blessing will be in three days To stench Bleeding at the Nose or in Wounds Take of Frankinsence one dram Aloes half a dram beat them into fine powder then beat the white of an Egg and mix with it let it be of the thickness of Hony dip the wool of a Hare in it and apply it to the Wound and bind it on if to the Nose spread it upon a linnen Cloth and lay it to it For Kibed Heels Take the Wool of a Cony and the white of an Egg beaten together and spread it upon a linnen Cloth and lay it on but if they are broken then take a live-Mouse and flea it and lay the skin on while it is warm For the Rickets in Children Take of the inner Bark of Ivy the inner Bark of Ash Harts-tongue leaves branches of Tamerisk boil them in sour Gallons of middle-Wort and put in so many of Hops as you think will keep it when it is cold enough work it up with Yeast as you do other drink have one Vessel under another and let the Child drink no other drink for a quarter of a year I have cured many with this drink and a Plaister of Paracelsus upon Sheeps leather to the small of the back An excellent Remedy for the Stone Take White-wine and quench a black Flint in it five several times then sweeten it with Sirrup of Marsh-Mallows and take it Morning and Evening for three days An excellent Cordial Electuary Take of Conserve of Sage-flowers Rosemary-flowers Marigold-flowers and of red-Roses of each one ounce mix them together with one ounce of Sirrup of Clove-gilly flowers and six sheets of leaf-Gold keep it in a Gally-pot and take every night when you go to bed as much as a little Walnut It is very good for any weak Body For the Bloudy-Flux or other Loosness Take two or three Races of Ginger and slice them thin and lay some of them ever a Chaffing-dish of Coals then sit over the heat and smoak of it and take heed you catch no Cold Do this Morning and Evening for three or four days For the Worms in Children Take of the tops of unset-Leeks with the lower part also of them one handful as much of the tops of Wormwood chop them small then set them on the fire with a little fresh Butter and a little Whitewine Vinegar and boil them till the Herbs be soft and that it be reasonable thick then put it between two linnen Clothes sewed like a Bag and lay it warm all over the belly of the Child at Night and bind it on with a Cloth The next Morning take it off and put a warm Cloth instead thereof Thus do three or four Nights together and it will cause them to void the Worms It doth also draw Wind and infection out of the Body To make a black Salve very good for Corns or for any Sore old or new Take a pint of sallad Oyl and half a pound of Red-lead and put them into a skillet that will hold three pints or near for fear of boyling over stir it all the while and let it boil softly till you perceive it to look black and that it leave boiling and doth smoak then take it from the fire and let it stand till it be quite cold then warm the bottom of the Skillet and turn it out An excellent Water for a Canker in the Mouth or for any Sore Take of Rosemary Sage Plantain and Scurvy-grass of each one handful one little branch of Herb of Grace and a little Sweet-bryer boil these in a quart of Water and a quart of White-wine and put therein a bright shining Sea-coal as big as an Egg one that was never burned let them boil softly over a slow-fire close covered till half be consumed then strain it out and put in some Roach-allom make it sharp with it then make it very sweet with Hony and set over the fire again till it be boyling hot then when it is almost cold put it into a Glass-bottle and keep it for use When you use it wash your Mouth with it very hot three or four times in a day and then take a little warm Hony in your Mouth to ease the smart Bath-Wounds with it very hot and well then dip linnen Clothes in warm Hony and lay on Dress it twice a day A very sine Poultis to lay on any Sore to take the inflammation out of it or to lay to a sore Breast to break or to dissolve it if it will not break It will also heal it if broken Take a quart of Milk and boil it with two slight handfuls of Oatmeal and one good handful of white-Lilly leaves I mean the green leaves of the white Lillies
me no harm for I am still and shall be all my life-time improving my self and still as I do purchase new things I shall impart them to you I shall now give you something of Cookery and such as hath not yet been Printed Imprimis To pot Fowl to carry to Sea or to keep to be spent in your House TAke a good company of Duck and Mallard pluck them and draw them and lay them in a Tub with a little Pepper and Salt for twenty four hours then truss them and roast them and when they are rosted let them drain from their Gravy for that will make them corrupt then put them handsomly into a Pot and take the Fat which came from them in the roasting and good store of Butter and melt together in a pot set into a Kettle of boiling-water put therein good store of Cloves bruised a little some sliced Nutmeg Mace Bay-leaves and Salt and let them stew in the Butter a while then while it is hot pour it over your Fowls in the Pot and let the Pot be filled so that the Fowls may be covered then lay a Trencher in upon them and keep them down with a vveight or stone till they are cold then take of the same kind of Spice which you did put into your Butter beat it very fine and strew over it and lay some Bay-leaves on the top so cover it up they will keep a good while Drain your Fowl from the Gravy twenty four hours before you put them into your Pot. A very fine way to pot Neats-Tongues Take the largest Neats-Tongues you can get and Salt them very well two days after pour away the bloody-Brine and Salt them again and let them lie in that Salt a Month then take some Salt-Peter and a little Roach-Allom beaten together and rub them over with that and let them lie one Week then boil them till they be tender with some Hay on the top of them then take them out of the Kettle and pull off the skins then hang them up in a Chimney where Wood is burnt for four daies and nights then melt some Butter with Spice as you do for the Potted-fowl and put your Tongues in a Pot and pour that over them and when they have been Potted one Month take out one and eat it with Mustard and Sugar or Mustard alone These will look very red and eat pleasantly To boil Beef or Mutton to eat savourly Take any piece of good Beef and set it on the fire with as much water as will cover it put in such a quantity of Salt as you think fit let it boil and scim it very well then put in a little whole Pepper Lemmon-pill a blade or two of Mace some sliced Nutmeg a few Cloves and a little Time and Winter-Savory so let them stew together close covered upon a slow-fire till your Meat begin to be tender then put in good store of Herbs as Persley Spinage Lettice Chervil Radish-tops Sorrel or any other Herb you love and when the Herbs are boiled and the Meat thoroughly tender put some sliced Bread into the bottom of the Dish and lay your Meat on it then pour your Broth thereon and serve it to the Table One drop of this Broth will be better than twenty which is made the plain way If they vvho are to eat it do love Onion or Shelot it will do very well to put some in To Boil or rather to Stew a Leg of Veal a very savory Dish Take a large white Leg of Veal and stuff it with some fat Bacon and Sage shred small together with a little Sage and Nutmeg cover it with Water put in some Salt let it boil and scim it well then put in some sweet Herbs and some Spice such as you love and let it boil leisurely close covered then when you find that the Knuckle begins to be tender put in a pound of Sausages cut one by one and let them stew with it for a while when you find it is enough put in a piece of fresh Butter and serve it in with the Broth upon sliced Bread and lay the Sausages on the top Garnish the Dish with Collops of Bacon and Sausages To fry Clary the best way Take the Yolks and White of Eggs beaten together very well then put a little grated Nutmeg and beaten Cinnamon therein then having your Butter very hot in the Frying-pan take a Leaf by the stalk end and dip it therein and lay it into the Pan and so another as fast as you can till your Pan be full fry them brown with a very quick fire and serve them in with a little Butter Forget not a little Salt amongst your Eggs when you beat them To dress a Legg of Mutton a very savory Dish Boil your Mutton in Water and Salt for the space of an hour then cut it in thin slices and put it into a Dish over a Chaffing-dish of Coals without any Liquor and in a little time you will find the Gravy will be Liquor enough then put in a little Salt and a little grated Nutmeg one Onion or two or three Shelots sliced a sprig of Time and Winter-savory and one Anchovy let it stew between two Dishes till it be almost enough then put in a piece of fresh Butter and when it hath stewed a little longer take it up and serve it in Garnish your Dish with pickled Barberries and pickled Oysters To stew Muscles or Cockles Take any of them and wash them very well and put them into boiling Water and Salt and let them boil till they gape then take them up and take them out of their shells and put them into a Dish over a Chaffing-dish of Coals with a little Whitewine a blade or two of Mace and a little Nutmeg and whole Pepper let them stew a while then put in a piece of Butter and shake them together then put your Fish into a hot Dish and take the yolks of two or three Eggs well beaten and thicken the Sauce vvith them over the fire you must let them be but a little time over the fire and stir it vvell for fear it turn Garnish your Dish vvith Persley Salt and pickled Barberries To stew Parsnips A good Dish Boil the tenderest Parsnips very well then scrape them very clean and cut them in two and then slit them in half put them in a Dish vvith some White vvine vvhole Mace grated Nutmeg and a little Salt vvhen they have stewed close covered one hour then put in some pieces of Marrow and a little Sugar then stew them very vvell and a little before you take them up put in a little Butter and shake them vvell together and serve them in Garnish your Dish vvith thin slices of boiled Parsnip and fine Sugar beaten and searced To make a good Pye of Beef Take of the tenderest piece of Beef and cut it in thin slices and beat it very vvell vvith a Rouling-pin and lay it in a little quantity
of Claret-vvine all night vvith a little grated Nutmeg and cracked Pepper in the Morning make your Pye and lay some Butter in the bottom then lay in your Meat but first Salt it a little then lay some more Butter on the top and pour in that Wine in vvhich it lay and so close it up and let it Bake three hours or more So serve it in hot To dress red Beet-Roots Wash them and boil them very well slice them in round slices and eat them with Butter Vinegar and Salt and you may if you please eat them cold with Oyl and Vinegar and Salt it is a very pleasant Sallad To make a good Pidgeon Pye Pluck your Pidgeons very well then cut them in halves wash them and dry them cleanse their Livers and Gizzards also and let them go with them season them with Pepper Salt and Nutmeg When your Pye is raised lay in some Butter in the bottom then lay in your Pidgeons with the cut-side downward and then the Yolks of hard Eggs and a little Time stripped from the Stalks then lay on some more Butter on the top and put in a glass-full of Claret-wine So lid your Pye and let it bake one Hour To boil a Cock and to make good Broth with him Pluck and draw your Fowl wash him very vvell and bruise his Leggs boil him in a little Water and Salt for one hour then add some Water wherein Mutton hath been boiled and put in a quarter of a pound of French-Barley or Rice which you please with some Time Winter-savory and a little Lemmon-pill a little large Mace and sliced Nutmeg with a Clove or two When it is clean scummed let it only â—â—ew till it be enough then take up the Cock for a while and boil the Broth very well then put him in again and â—eat him throughly then serve it to the Table and garnish your dish with Lemnon and Barberries Be sure to truss your Fowl handsomly This Dish is very good for Weak People To boil a Fore-Loyn of Pork with good Sauce to it Let your Pork be reasonably well salted and boil it very well then have 〈◊〉 readiness a good quantity of Sorrel stripped from the Stalks and beaten in a Mortar as fine as possible you can then put in a few Crumbs of Bread the yolks of hard Eggs vvith a little Mustard and a little Salt and so serve in your Pork vvith this Sauce and garnish your Dish vvith Persley or any other Green Leaves To stew Rabbits When they are flea'd cut them in pieces and put them into a Pot vvith as much Water as vvill vvell cover them put in some Salt and let them boil and scum them vvell then put in a faggot of Sweet-herbs and let them stevv close covered then pill a good quantity of great Onions and boil them in several Waters till they be tender put them also into the Pot vvith your Rabbits and let them stevv till the Rabbits be very tender a little before you take them up put in a good quantity of fresh Butter and a little Vinegar and stir it about very vvell and then Dish them for the Table and garnish your Dish vvith Onion Salt and green Leaves To boil Green-Pease When they are sheal'd put them into a long Gally-pot and set it into a Pot of seething-Seething-vvater and cover the Gally-pot very vvell and in a short time you vvill find the Pease to be fine and tender then put them out into a Dish and strew some Salt upon them and put in a good quantity of Butter and so shake them vvell betvven tvvo Dishes then put them into a hot Dish and serve them to the Table If they vvho are to eat them do love Sparemint put in a sprigg into the Pot vvith them These are far more pleasant and svveet then those vvhich are boiled in Water To preserve Green-Pease a while When they are sheal'd and pickt put them into a long Gally-pot and take â—ome Butter and cover them vvith it and close it down upon them vvith your and your Butter must not be melted â—ut cold then cover your Pot very vvell and set it in a cool place To dress Old Beans Lay them in Water one Night then put them into cold Water and set them over the fire and let them heat by degrees and when they are hot let them boil apace and with them a piece of Bacon and some Persley when they are very tender take them up and drain them well from the Water pour some Butter melted very thick over them and lay Bacon on each side of them and serve them to the Table To dress Old French-Beans Water them as you do the other Old Beans and boil them after the same manner but no Bacon with them and when they are enough take them up and drain them well from the Water strew some Salt and grated Nutmeg on them and Butter them well To stew Beef a very fine way Slice your Beef in thin slices and put it into a long Gally-pot with a sliced Onion some Pepper and some Salt and sweet Herbs with a little Persley cover the Pot close and set it in a Kettle of seething water so let it be ten or twelve hours and put in a little Clarret Wine also Let the fire be well tended under the Kettle and you will find a dainty Dish of it Your meat must be reasonable Fat Serve it to the Table upon sippets of White-bread To make rare Pyes of a Calves-Head Take a fine fat Calves-Head and cleanse it well boil it with Water and Salt till it be very tender then take it from the Bones and mince it very small then to a pound of this Meat take one pound of Currans washed and picked very well one pound of Raisons of the Sun a little Salt some Nutmeg Cloves Mace and Cinnamon beaten fine a little Whitewine and a little Lemmon-pill shred small with a little Sugar and the yolks of four hard Eggs having your Pye ready raised lay Butter in the bottom then put in your minc'd Meat and on the top of it lay some pieces of Marrow and some Dates cut in thin slices then lay Butter over that and lid it and bake it and when it is baked cut open the Lid and put in a little Whitewine Butter and Sugar This is a very good Pye and may be eaten hot or cold To make a Pudding of cold Meat Take any pieces of cold Meat which is not fit to come to the Table any more as Veal Mutton Lamb Capon Chicken Rabbit or the like mince either of these very small and put some Milk to it and the yolks and whites of Eggs with some beaten Spice and Salt and a little Sugar make it up with a little Flower so that you may wrap it in a piece of thin Paste put it into boiling water and let it boil two or three hours then take it up and put it into a Dish and so cut it in slices
your Hand as high as you would have it in pure Sallad Oilâ— or rather anoint your Hand all over with a Feather and when the vehement heat is out of the Wax dip in your hand and presently pull it out again and when it is cold take a hot knife and cut it in such places as that you may get out your hand and close it again with a hot knife Thus you may also take the shape of your Legs For a Dead-body for the Face You must anoint it with Oil and then pour the Wax all over it and when it is cold take it off and where you see it faulty mend it with a hot knife And if you would have the shape of the Arms or of the Legs you must dip them in as I have said before For Eggs to be hard and cut in quarters Take an Egg-shell as I have said before and when you have dipped it and that it be cold cut it with a hot knife in four quarters then take the Yolk of a very hard Egg and press it down gently into some Plaister of Parris as before half way but first remember to Oil your Egg when one half is made then make the other and then have melted Wax in a readiness of the colour of the Yolk of an hard Egg and then when it is cold cut it in four quarters and fasten them with a little strong Gum-water to the fore-said Whites In this Wax-work you may represent a Fridays or Lenten-Dinner as well as a Banquet and both of them would do excellent well but I would not wish to invite a Woman that is with Child to see it for fear of harm You may if you please mix a little pure Tallow in the melting of your Wax to make it go the further When you take the shape of any dead Face you must put a little Clay round about by the Hair to keep the melted Wax from running where you would not have it else it will run very much to waste I have known a living Bodies Face taken but that must be with a great deal of Care the Face being first well anointed with pure Oil the Wax not too hot the Eyes shut and Clay as in the other to keep it off from their Hair and be sure you make haste to make holes for the Mouth and Nostrils for fear you stop the breath of the Party then afterwards you may make the Eyes according to your discretion and colour the Lips with a Pencil with some Vermillion and Gum-water Now because you shall be excellent at this Art I shall give you the knowledge of more Colours and how to make some of them your selves which may save you some Mony These Directions with your own Ingenuity will make you perfect Orient Red Colour SPirit of Salt and Smalt mixed together makes it of an Orient Red Colour Green Verdigreace and Argil ground together make it very well Yellow The yellow Chives in white Lillies Saffron and Argil ground together very fine make it excellently well Grass-Green The Liver of a Lamprey dried and ground very fine makes a perfect Grass-Green and very durable Also Yellow and Blew mixt together make a perfect Grass-Green Purple The juyce of Bilberries mixed with Allom and Galls and for a Murry take Rosset The Berries of Buckthorn gathered green and dried make a very fair Yellow Another for Green Take the Berries of Buckthorn when they are through ripe and black bruise them in a Copper or Brass-Vessel and set it three or four daies in a warm place then heat it a little upon a fire and put into it some Allom-water then press it forth and keep it in a Bladder and hang it up till it be dry A pure Black IT is made with the smoak of a Torch held under any thing which is made of Tinn You may if you please wash over your Wax-work when it is done with a little Gum-Arabick Water if you would have them look glossie Date-Stones well burned upon a Colliers Hearth makes a pure Black and so doth burnt Harts-Horn and the Gall of a Neat ground together and dried in a Shell in some shady places These are all very good for Black Burnt Ivory or burnt White-bread is also good Black Note That the smoak of a Torch or link as I have said held under a Latten Basen is that which we call Lamb-black For Blew Take fine Litmose ground with Ceruse as pale or as deep as you please by putting in more or less of either of them Also two parts of Ceruse and one of Red-Lead doth make a perfect Crane-colour For a Dark Red. Take Turnsoil-Raggs and let them boil in the Wax for a while till you find the Colour to your mind To make Spanish-white which may save your Mony for much of that is used in all Houses generally Take two parts of fine Chalk and one part of Allom grind them with fair-fair-Water till it be thick like Pap then roul it up into Balls letting it lie till it be dry then put it into a clear Fire till it be red-hot then take it out and let it cool and keep it for your use I Shall Conclude with some Observations which I desire those who desire to be good Work-women will take notice of because whatever they employ themselves in they may be able to give an account of and not work Non-sence If they observe these Directions I give them they may be able to teach them who are to Draw them I have seen such Ridiculous things done in Work as is an abomination to any Artist to behold As for Example You may find in some Pieces Abraham and Sarah and many other Persons of Old time Cloathed as they go now adaies and truly sometimes worse for they most resemble the Pictures in Ballads Let all Ingenious Women have regard that when they work any Image to represent it aright First let it be Drawn vvell and then observe the Directions which are given by Knowing Men. I do assure you I never durst work any Scripture-Story vvithout informing my self from the Ground of it nor any other Story or single Person without informing my self both of the Visage and Habit As followeth If you Work Jupiter the Imperial feigned God He must have long Black-Curled-hair a Purple Garment trimmed with Gold and sitting upon a Golden Throne with bright yellow Clouds about him Mercury the Messenger of the Gods With long Yellow Hair Curled in a Coat of Flame Colour with a pure white Mantle trimmed with Gold and Silver his Beaver white and vvhite Feathers like Wings his Shoes Golden and his Rod of Silver Apollo the Physical God With long Curled yellow Hair vvith a Lawrel Wreath a Purple Robe a Silver Bow a Golden Harp and a Throne of Emraulds Neptune the God of the Sea With long hoary Hair a blew or Sea-green Mantle trimmed with Silver riding in a blew Chariot or upon a Dolphin of a Brown-black colour with a Silver Trident in his