Russel street Colonel Howard Esq Daugly My Lady Johnson in Hattengarden Madam Owen ditto Madam Keckwich ditto My Lady Smith in St. John's My Lady Blake ditto My Lady Greenfeld in York-street one made of Brass My Lady Bridgeman ditto Countess of Bedford in the Strand Countess of Portland Pellmail My Lady Dixon ditto My Lady Temple ditto Madam Atkins in Cabidge-Lane Mrs. Duncomb in Exeter-Exchange-Court My Lady Carterick in Fret-street Soho Mrs. Mansfield in Broadstreet Mrs. Ensworth in Basen-hall street Mrs. Slayter ditto Mrs. Dumstead in Grub-street Mrs. Broughton in Black Fryars Mrs. Willoughby in Coven Garden Mrs. Herbert in Three Crane Court Mrs. Herbert one sent into Wales to a Friend Mr. Whitehall Goldsmith in Lumbard street Mrs. Hoskins at Retheriff Mrs. Braddyll in St. Bartholemew Close Most of these Engines have been made of Tin by Mr. Waterman in Four Dove Court in St. Martins whom I have instructed to make them well as for the Tin-work An Explication of the Parts of this ENGINE A The whole Engine B The first Furnace with a Firestone and a Grate C The Ash-hole D The Hole to put the Fire in E The Second Furnace wherein stands the Balneum or Stew-pan F The Balneum or Stew-Pan G The Cover of the Stew-Pan with a hole in it so big that the upper part of the Cucurbite may come through it H The Cover of the Hole of the Stew-Pan to cover it when one hath a mind to boyl or stew meat in it The Cucurbite K The Glass Head L a little Hole in the Cover of the 〈◊〉 with a little shutter to put more Water into the Balneum when it consumes by Distilling M The Door of the Firehole sliding up and down N A piece fastned like a Spring to hold up the Door O The Lamp made of Tin P A Spout to fit on the Beak of the Glasshead Directions how to use this ENGINE for Distilling in Balneo Mariae which is the best way for Distilling the choicest Waters Having put your Materials which you mean to distill into the Body or Cucurbite marked I place the same into the Balneum F which being filled with Water and placed into its Furnace E put on its Cover G to keep in the heat of the Water Then put on the Glasshead and Lute it with a strap of Paper smeared over with paste made of flower and water then fit on the spout to the beak of the Glass Head with some Paper and this is called Distilling in Balneo Maria when the Body or Cucurbite stands in water But if you will Distill in Sand you must have a Pan or Balneum made of Brass for Tin would melt and unsoder then having but first an Inch thick of Sand in the bottom put your Cucurbite upon that with the Ingredients and then fill up the Pan with Sand round about the Cucurbite and give a gentle Fire and this is called Distilling Sand. A vsefull and necessary Engin for distilling all Sorts of waters ether in Balneo Mariae or in sand As also for boiling and Sterving all Sortes of meats either with charcoal or by a lamp with Spirit CHAP. I. Of Choice and Experimented Remedies in all affects of the Breast and Lungs as Consumption Phthisic Asthma shortness of Breath streightness of Breast Coughs spitting of Bloud c. A very excellent Pectoral Syrup against a Consumption ordered by a Phisitian for a great Lady TAke Ceterach Maidenhair Coltsfoot Aniseeds Liquorice of each one ounce Scolopender Lungwort Knotgrass of each one handful Root of Elecampane half an ounce thirty large Raisins of the Sun slit and stoned fifteen Figs cut small two Radishes cut small shred Herbs small and bruise the Roots and Seeds put them all in a large Pipkin and pour thereon five quarts of Springwater let it boyl gently upon a moderate fire until two quarts of the water be consumed then strain it To the strained liquour put two pound and half of double refined Sugar clarifie it with whites of Eggs and boyl it to the consistence of a Syrup whereof take one spoonful at a time by it self three or four times a day in the Morning fasting before Dinner at four in the Afternoon and at Night going to Bed let it run easily down your Throat you may take of it also at any time in the Night when there is occasion The Description of an Excellent Pectoral Decoction against Consumption Colds Coughs Asthma's c. TAke Paulsbittanny Maidenhair white Horhound of each two handfuls Root of Elecampane Liquorice Florence Orris of each two ounces Flowers of Borage Bugloss Roses red Poppies of each one handful Coltsfoot half a handful Nettleseed Carduusseed Aniseed sweet Fennelseed of each half an ounce Calamus Aromaticus Lignum Vita China Root of each one ounce Cinamon Galingal Cardamums Cloves of each three ounces Boyl all in ten quarts of water to six quarts then strain it and put into it three pound of refined Sugar drink it warm four ounces at a time three times a day Decoction for the Lungs TAke Maidenhair two handfuls Hysop Pennyroyal of each half a handful Roots of Florence Orris three drams Elecampane one dram and half Liquorice scraped and bruised half an ounce large Figs one ounce and half cut the Herbs and bruise the Roots and boyl it in two quarts of fountain-Fountain-water to a quart then strain it put to it one ounce tinckture of Safron then sweeten it with Sugarcandy or Loaf-sugar and take six spoonfuls of it warm three or four times a day The Tincture of Safron you may make presently by putting half an ounce of Safron into a Bottel or Phiol and then pouring upon it half a Pint of good Brandy if you have not Rectified Spirit of Wine set the Bottel in a warm place and shake it some times and the Brandy will extract the Tincture out of the Safron and leave it as white as straw which then hath no more vertue Another most Excellent Pectoral Decoction or Drink TAke half an ounce of French Barly boyl it in two quarts of fountain-Fountain-water for a quarter of an hour then put into it Raisins of the Sun stoned six drams Jujubes Sebesstens of each twelve in number fat Figs Dates stoned of each six in number all cut small let all these boyl with the Barly another quarter of an hour then put to them Lungwort Scabious of each one handful Hysop Politrice Flowers of Coltsfoot of each one pugil that is as many as you can hold between two fingers and your thumb Liquorice scraped and bruised two drams let them boyl all together a little more than a quarter of an hour then strain it when it is half cold It is an excellent Pectoral curing Obstructions and most other Diseases of the Breast and Lungs as Coughs Asthma's or shortness of Breath Phthisicks hoarsness c. The Patient may take about half a pint of it warm Morning and Evening Doctor Hornick his Excellent Pectoral Water against a Consumption TAke
scum it well then put into it two handfuls of five-leaved-grass Maidenhair and Hartstongue of each half a handful twenty Dates cut small a little Mace with the under-crust of a Manchet let all these boyl together until two quarts be consumed then take out the Pullets or Chickens and stamp them in a clean stone Mortar then put it in the Broth again and let it boyl for half an hour longer then strain it and press out all the Broth from the Pullet If you please you may sweeten it with Sugarcandy Drink of this Broth warm early in the Morning and sleep after it if you can and another draught at four in the Afternoon and when you go to rest Another Broth for a Consumption TAke Conserves of Roses one ounce Conserves of Borage and Buglos-flowers of each half an ounce Pine Apple-kernels and Pistacios of each half an ounce yellow Amber in powder two drams beat and mix them very well in a stone Mortar then take a Pullet and put all these Ingredients in the Belly of it then sow it up cloâ—e and boyl it in three quarts of water when it hath boyled one hour put into it Egrimony Endive Succory Sparrowgrass-roots Fennel-roots Caper-roots and Raisins of the Sun stoned of each one handful let it not boyl until the Pullet be pretty tender then take it out and beat it in a stone Mortar then put it into the liquor again and let it only boyl five or six wallops then strain it and press out all the substance of the Pullet then put to the Broth a little red rose-Rosewater and half a pint of white Wine Drink of this Broth warm in the Morning in your Bed and sleep after it if you can drink another draught of it in the Afternoon and at Night going to Bed Another restoring Broth against a Consumption TAke two or three Marrowbones of on Ox break them and boyl them in four quarts of water until two quarts be consumed then strain the liquor and let it cool then put it in a Pipkin with a young Cock and a Knuckle of Veal with the under-crust of a Manchet two ounces of Raisins stoned six Dates cut small and a little mace let all boyl togerher with a gentle fire until half be consumed then strain it make an Emulsion with a few Pistacios with some of this Broth then put this Emulscion to the rest of the Broth and drink thereof warm three times a day and so continue for some time Another restoring Broth for sick and convalescent Persons by Sir K. Digby TAke two spoonfuls of Frenchbarly scall'd it in two waters throw away the waters put the Barly into a Pipkin with a Crag-end of a Neck of Mutton and a Knuckle of Veal pour thereon a sufficient quantity of fair water and let it boyl scumming it well when it hath boyled one hour put into it a Pullet and let it boyl an hour longer then put in a large quantity of Sorrel Lettuce Purslain Borage and Buglos and boyl an hour more three hours in all Before you put in the Herbs season the Broth with Salt a little Pepper and Cloves then strain out the Broth and drink it warm Another restorative Broth for weak and consuming Bodies TAke of the best Chinaroot thin-sliced half an ounce infuse it twenty four hours in a Pottel of Springwater in a Vessel close stopp'd and set in hot water then put therein a small Chicken or a little piece of a Neck of Veal boyl it gently and put into it a Succory-root scrapt and pitthed leaves of Agrimony Buglos Ceterach and Endive of each one handful Hartshorn two drams with a Crust white Bread boyl it to the consumption of half the liquor then strain it and being sweetened to your taste with fine Sugar or Sugarcandy drink off warm early in the Morning and about four in the Afternoon about a third part of a pint continue it for the space of three weeks taking it every day A Cordial Broth against a consuming heat in the Body TAke a piece of Veal or Mutton and a good Chicken half an ounce of Hartshorn and as much Ivory one handful of Currants Roots of Sparrowgrass Fennel and Parslee-roots a few of each sliced and bruised Borage and Bugloss-flowers of each one handful with a little bundle of sweet herbs namely sweet Marjoram Rosemary Thime Wintersavory a sliced Pippin or two and a Crust of white Bread put all these in when the meat is well scummed and hath boyled awhile you must take three quarts of Springwater and boyl it to the consumption of half strain it and drink thereof warm two or three times a day It strengthens nature and allies the consuming heat in the Body An other Excellent Broth for Cansumptive Persons TAke Parslee and Fennel-roots two of each Elecampane and Piony-roots of each half an ounce Maidenhair Coltsfoot and unset Hysop of each one handful Liquorice bruised one ounce ten Figs four Dates sliced Raisins stoned four ounces two flakes of Mace Aniseeds bruised two spoonfuls and a little Safron put all these into the belly of a good Cock about a year old or more sow up the vent and the skin of the Neck very close boyl it in a Gallon of Springwater scum it very clean and put into it a spoonful of good flowery Oatmeal and one pugil of Thime let it boyl gently with a moderate fire to the consumption of a quart then strain it and press it gently Drink of this morning and evening warm eight or ten spoonfuls at a time An Excellent Snail-Broth for a Consumption TAke an hundred of Snails with their shels wash them in water and salt then wash them three or four times more in fair water to wash away all the salt then bruise them with their shells then take a red Cock-chicken Borage Buglos Agrimony Cinquefoyl Violet-leaves of each one handful a Mallowroot a Fennel-root a Succoryroot and a Blade of Mace boyl all these in a sufficient quantity of water then strain it and drink thereof every morning and about four in the afternoon A comfortable restorative Broth for the Stomach TAke Sassafrase three ounces of China sliced one ounce infuse it all Night in Springwater the next morning put thereto a Cock well-dressed and three handfuls of Raisins of the Sun stoned or of Prunes or of both if you like it and a little bundle of Rosemary Thime and a Crust of Manchet-bread and at the latter end a little whole Mace let it boyl close covered until half is consumed then strain it and take thereof a draught every morning very warm and another to bedward An Excellent purging Broth to preserve Health TTake a Knuckle of Veal cut away all the flesh and fat then break and bruise all the Bones and boyl it in a Gallon of fair water scum it clean and then put thereto four ounces of Raisins stoned two ounces of Currants two Fennelroots and one Succoryroot and a small quantity of Endive of Violet
on the top of it which scum off then take two pounds of Sugar to a quart or Juyce and having clarified it with the White of an Egg boil it to the Consistence of a Syrup For a Cough of the Lungs or any stuffing or obstruction in the inward Parts which hath often been approved and found effectual by many Take a Cock dress him and cut him all to pieces and bruise all the Bones of him then take of Aniseed bruised four ounces Muiliene and Lungwort shred small of each a handful a Fennel-Root also shred small put all these to boil in a pottle of spring-spring-water for three hours close covered and as the Liquor consumeth supply it with a quart of hysop-Hysop-water and at the latter end put into it two ounces of Liquoras bruised then strain it out and press the Ingredients a little then put into the Liquor two ounces of brown Sugar-Candy in powder Take of this Liquor half a pint at night instead of a Supper as hot as you can drink it and lie down upon your back for a quarter of an hour Do the like in the Morning before you rise and fast three hours after it An Excellent Receipt for an old Cough though never so great used by my L. Hatton Take Raisins of the Sun stoned and Figs washed and sliced of each two ounces unset Hysop a handful Enulacampana dried and bruised two ounces Aniseeds bruised one ounce boil all these in a gallon of small Ale till half is consumed then strain it and put to it Honey and sweet Butter of each four ounces Safron dried and powdred half a dram boil them again gently till they be well incorporated Drink of this Liquor warm half a pint in the morning and at night This Proportion made twice hath cured Coughs of long continuance and hath been often approved Dr. Hakins his Excellent Remedy for a Cold or Cough as also to strengthen the Lungs if there be any Defect in them Take three ounces of Enulacampana scrape off the Rind and cut it in thin slices then boil it in three pints of conduit-Conduit-water till it comes to a pint and a half then put therein a pound of fine Sugar and let it simper a little on the fire then take it off and let it cool and it will be a perfect Syrup whereof take three spoonfuls morning and evening An Approved Remedy in all Assects of the Breast and Lungs as Colds Coughs Asthma Phthisick Hasing or Wheezing and Ratling in the Pipes Take the best old Malago and distil it in a Glass Cucurbite in Balneo Mariae when you have drawn off the Spirit change the Receiver and continue the distillation drawing off the flegm until there remain in the bottom a Substance like Honey which powr out and mix it again with the flegm that you distilled off last Drink of this Liquor two or three times a day putting into every draught a few drops of the odoriferous Spirit of Benjamin which you may prepare thus Put a Pound of Benjamin into a low Cucurbite of Glass and distil it in B. M. or in a Sand Furnace and there will first come over a clear Liquor which will have all the odoriferous Scent of the Benjamin which is a most excellent thing for the Breast and Lungs A Remedy for the Lungs when they are stopt with Flegm c. Take Enulacampana root well dried Liquoras and Aniseeds of each an ounce Flower of Sulphur half and ounce Sugar-Candy six ounces make all into fine Powder and take thereof half a spoonful three times a day Also take the following Decoction Take a Pottle of hysop-Hysop-water Maidenhair Scabious Colts-foot and Horehound of each a handful Aniseeds and Liquoras bruised of each one ounce Figs sliced Raisins of the Sun stoned Dates sliced of each three ounces boil it all to a quart and sweeten it with fine Sugar Take a small draught of this warm in the morning fasting and at four in the Afternoon and at Night and as often as you think good An Excellent Mead for the same Boil one Gallon of Honey with half a pint of Water and scum it clean then add four Gallons of Water and boil it gently for two hours scumming it all the while then put into it four ounces of Raisins of the Sun stoned Enulacampana roots two ounces Fennel roots Marsh mallow roots and Polypode of each one ounce Maidenhair Colts-foot Sage Betony Scabious and Hysop of each a handful Aniseeds one ounce put all these Ingredients into it so soon as there rises no more scum then let it cool and work it with yeast and Tun it Drink thereof warm at pleasure It is excellent for the Breast and Lungs Against the Rising of the Lungs an Excellent Remedy There is nothing better than the water of Enulacampana roots stamp the green Roots in a stone-mortar and mix with them half as much of green Liquoras then distil it in a Glass-Still Take of this Water half a spoonful at a time whensoever the raising doth trouble you mix it with as much Muscadine or old Malago or take it in the water of Ladies Mantel or Leons foot if you cannot take it alone To make Excellent Lozenges against a Cold Cough of the Lungs and Consumption Take one pound of fine Sugar in Powder Liquoras and Enulacampana finely powdered of each four ounces put them into a little earthen Pan and moisten them with two or three spoonfuls of Unset Hysop-water distilled when it is in its Flower then sprinkle into it a little powdred Pepper and cast them upon a Pie-plate with Flower strewed on it when it is cold form them out Lozenges to hold under the Tongue against Cough Defluxions and Rheumes Take Mastick Nutmegs and Orrice roots in fine Powder of each half an ounce red Storax and Frankincense of each an ounce and half Raisins stoned and Sugar penidies of each two ounces make a Paste thereof with Mead and form it into Lozenges about the bigness of a small Bean a piece Hold one under your Tongue at your pleasure night and day but especially when you are laid to rest and let it dissolve of it self To make white Lozenges for the Breast and Lungs Cold Cough and Rheum in the Head Take fine Sugar four ounces white Sugar-Candy and Penide-Sugar of each one ounce Florence Orice-root in fine powder two drams Liquoras in powder three drams fine Starch-flower three drams Mix them all together and with Gum-Dragant steeped in Rose-water make Lozenges To make Penide Sugar Dissolve fine Sugar in Barley-water over a gentle Fire and clarifie it with Whites of Eggs twice then strain it and boil it gently until it rises up in great bubbles and being chewed sticks to your Teeth Then powr it upon a Marble-stone anointed with Oyl of Almonds letting first the bubbles sink being removed from the Fire and almost cold keep it up in a body as near as you can by bringing back the outside to the middle with your Fingers being rubbed
and boil in it five or six handfuls of Mallows and two pound of fresh Mutton-Suet that which is next the Kidneys skinned and shred small and half a peck of Wheat bran boyl it till the Fat be throughly melted and the Vertue of the Mallows drawn out into the Liquor then strain it into a Tub or a large wooden Bowl and bath your feet and legs therein for half an hour or an hour fomenting the legs with the Herbs as hot as you can endure it This will draw much water from the legs for after you have taken the Garlick and Wormwood-Ale awhile it will drive the humors into the legs and feet which will be much swelled with it and pit much but the Bath will draw all the Humors and Water out of them This hath often been experienced with happy success You may also use the following dry Bath Take yellow Amber the worth of three pence or four pence pulverize it and mix it with a quart of good Wine-Vinegar then take a Brick and make it hot but not red hot put it into a Tub putting some Ashes under it then powr upon the Brick the mixture of the Vinegar and Amber and hold the swell'd legs over the smoak of it covering the Tub well with Sheets or Blankets that none of the Smoak may come out and immediatly the Water will come out of the Legs and they will be cured whether they be swoln with the Dropsie or with any other bad Humour Sir Kenelm Digby relates that an Eminent person of Quality was exceedingly overgrown with the Dropsie and his Belly swell'd to a prodigious Bigness he sate in a sweating Stove such as men use to sweat in and used this Remedy powring the Liquor with the Amber upon hot Bricks laid upon Ashes to save the wood from burning when the Bricks grew cold they changed them putting in other hot ones and in a little while it melted him away to an incredible proportion but whilst he was in that Steam he felt a wonderful active heat piercing into his Body The Stove was covered close at the top with Sheet and Blankets leaving only his Head in the Air with the Cloaths fastned about his Neck Once sweating thus served his turn all his Servants with fresh hot Napkins could not suffice to wipe dry the sweaty water that ran out of his Body Another Excellent Remedy against the Dropsie which Dr. William gave to Sir K. Digby Take Elder wood and pare off first the grey outward Bark then scrape off the inner green Rind whereof take four handfuls and one handful of Wormwood then take two quarts of Beer and as much Ale and two quarts of white Wine put them together with the Ingredients into a large Stone Bottel stop it close and let it stand so three or four days that the Liquor may imbibe to it self all the virtue of the Ingredients then strain it and bottle it up into quart Bottles which being stopt close it will grow very quick and pleasant Drink of this at Meals and all times when you have need to drink If you add to this Composition two handfuls of the inner Rind of the Root of Gost it will be more efficacious as you will understand by the following Remedy If you find the Drink too strong of the Ingredients you may add more Beer and Ale and Wine The Doctor said that the mixture of the several sorts of Liquors will cause the Patient to make water in abundance Another Experimented Remedy against the Dropsie wherewith a man was cured who had been in the Hospital but without Benefit or Hope of Cure Take the Root of the Shrub called Gost it groweth upon Hills and upon Heaths it is full of Prickles and yellow Flowers pare off the outward Bark which throw away then scrape off the inner Rind and fill a pint-pot therewith loosly then fill it up with Rhenish or white Wine let it stand to infuse all night the next morning drink a good Glass full of it and continue it till you are cured A Famous Cure of a desperate Dropsie by a Diet of Garlick performed by Dr. Farrar upon an Eminent Lord. Having well purged the Patient first with some fit Purge to carry away waterish Humors the Doctor ordered him the following Diet of Garlick Make some moderate Broth of Mutton Chickens and Capon or Hen but not Veal it must not be too strong of the Meat nor too weak but such as you may drink all the day for you should drink no other Liquor You must make but about a Pottle of Broth at a time by reason it will not keep and for this quantity you must take a Gallon of Water into which put above a handful of Garlick and Rosemary Thyme Penniroyal sweet Marjoram Fennel roots and Parsly roots as also Currans and a sufficient quantity of Salt And after some days taking the Broth put into every draught you take of the Broth a spoonful or more of the Juice of Garlick made by stamping raw Garlick and then pressed out But if you cannot bear it always to take this Broth then use the following Decoction Take Sarsaparilla twelve ounces China root five ounces Sassafras three ounces cut all these very small and powr upon them so much fountain-Fountain-water as may cover them the breadth of three fingers let them infuse in a Pipkin which set in a Kettle of hot water for the space of four hours then throw away this water and stamp the Ingredients in a Stone-Mortar then boyl them in ten quarts of fountain-Fountain-water in a Vessel close covered till four quarts of it be consumed Of this Decoction drink without any other Liquor but the Garlick-broth taking sometimes the one and sometimes the other Another Drink Take all the aforesaid Ingredients in the same manner prepared and stamped and put them into a Bag and hang them in a clean Vessel filled with Beer to every of the Ingredients you must take a quart of Beer Either of these Drinks is only in case you cannot bear the Use of the Garlick-broth which alone will dispatch the Cure much the sooner if you can bear it This course of the Garlick-broth is for all Obstructions and Superfluity of cold raw Humors clogging the Brains as well as for the Dropsie To strengthen the Liver use the following Electuary Take Powder of Turmerick make an Electury of it with Sugar add to every ounce of it three drops of Oyl of Aniseeds made by distillation and if you put a little Ambergreece to it it will be better Take of this Electuary two or three times a day the quantity of a hazel-nut but take not above one ounce in a day Besides this to strengthen the Stomach use this following Stomacher Take Wormwood Marjoram Rosemary Rue of each one handful Cloves Cinamon Mace of each an ounce bruise these Spices and mix them with herbs shred small and make a Stomacher thereof and apply it And you may likewise anoint your Stomach and Region of
four spoonfuls more of the said Julep after it this must be given when the hot Fit has been one hour upon him and once in two hours let him take five spoonfuls more of the said Julep and so continue as long as the hot Fit lasts The Cordial Julep Take of the Elixetary-Milk-water six ounces of Plague-water three ounces double refined Sugar six drams mix them together This was ordered by Dr. Brooks The Preparation of this Water you shall find in the Chapter of Cordial Waters Another Julep to cool in Fevers Take twelve parts of water and two of Honey boil them very gently together until you have scummed away all the Scum that will rise and have clarified it with Whites of Eggs then take it from the Fire and put to it one part of Vinegar and let it run twice or thrice through a Hypocras-Bag Drink three or four spoonfuls of it Morning Evening in the Night once in two hours or when you will This hinders the Fermentation of sharp Humors and their flying up to the Head A refreshing and cooling Drink in a Burning Feaver Take four Quarts of fountain-Fountain-water and five spoonfuls of French Barley scald the Barley first in two or three waters then boil it with half a pound of Corants until a Quart be consumed then put into it two handfuls of Wood-sorrel and as much common Sorrel shred small and stamped let them infuse in the Decoction for an hour without boiling then strain it and drink thereof with the Juyce of an Orange and a little Sugar An Excellent Julep of Lemons for a Calenture to Burning Fever Take Limons and peel them then press out all the Juyce from them which being setled four and twenty hours powr off the Clear and strain it or filtre it and digest it in a stone-bottle in hot water or in Sand for twelve days then filtre it again and digest again as before repeat this until it settle no more faeces in the mean time calcine the yellow Rind or Peel of the Lemons and with distilled water draw the Salt out of the Ashes put this Salt to the purified Juyce and digest them for some time together then put it into little Vials of an ounce a piece which is the Dose for a big body Two Dose of this will cure the greatest Burning Fever it is best to give it by it self but if the Patient doth not like the Tast of it you may mix a little Sugar with it This is much better than the Syrup of Lemons for in the boiling there evaporates away the greatest part of that which is the best of the Lemons This will keep good five or six years Dr. Farrar his approved Remedy for a Purple Fever Take Cochinele in fine powder thirty or forty grains to a person of twenty years give it in some fit Cordial Water or in Wine if you have no Cordial Water at hand If the Patient be younger proportion it to his Age as seven grains to a Child of three years old eighteen grains to one of 6 years after twice or thrice doing this and keeping the Patient warm the Disease will break out in Spots But fail not to give it once or twice after they are strucken out Mr. Busson a famous Chirurgeon in France his Approved Remedy for a Burning Fever wherewith he cured many and one in Sir Kenelm's presence Take of the Leaves of Honisuckle a good quantity stamp them in a Mortar put as much fair water to it as will make a Glister then strain it and put it into the Bladder or Syringe and give it the Patient not quite cold but blood-warm It opens the Body and cools the Veins A Drink good in a Burning or Intermitting Fever or in the hot Fit of an Ague Take Whey or Posset drink if you have not Whey boil in Borage Bugloss Purslan Endive Succory Sorrel Violet Leaves Lettice Knot-grass and Mallows with a Parsly root and a Fennel root all shred small let them boil until the strength is out then strain it and let the Patient drink thereof blood-warm all the time of the Feaver CHAP. VII Select Remedies against the PLAGUE The King of Poland's Preservative against the Plague TAke the best Wine-Vinegar six quarts Juice of Celandine clarified nine pints Leaves and Roots of Avens Roots of Elecampane of each one ounce Roots of Angelica Zedoary Juniper Berries of each two ounces Sage one handful digest this two days in a gentle heat then strain it and keep it in Bottles clean stopped This is a powerful Remedy both for preserving from and curing the Plague and other Malignant Fevers It also clears the Eye-sight to a wonder taking a little Glass-full of it in the Morning fasting It is recorded that no man that drank this Medicine in the Great Plague 1592. was infected with it but was preserved from it and all other Diseases Another great Preservative against the Plague Take Sage Leaves of Elder of Rubus Idens Rue Rosemary Wood-Sorrel of each half a handful stamp them all together in a stone-Mortar then put them into a stone-Pitcher or other like Vessel and powr upon them a pint of good white Wine and a pint of Vinegar let it stand to infuse for four and twenty hours then strain it and add to the strained Liquor half a pint of Angelica-water then dissolve in it Mithridate and Venice-Treacle of each one dram Take of this Liquor one spoonful in the Morning and at Night and you shall be preserved And if you fear you have taken any infection take two or three spoonfuls of it and go to Bed and procure Sweat The Great Antidote and Preservative which Sir Kenelm Digby bid me get prepared for his Family when that Great Plague began in London in the year 1665 was thus Take a pound of the Leaves of Wood-sorrel and pound them by themselves half an hour then take three pound of fine Sugar in powder and mix these together and keep it stirring and beating for three hours more and then take four ounces of Mithridate or London Treacle and pound them all together for half an hour longer which makes four hours in all then put it up in Gally-pots and tie it up close with a Bladder or Leather or Paper In time of Infection take the quantity of a large Nutmeg every Mornng fasting and if you have taken any Infection or if you find your self stricken with any Disease at the Heart or pain in the stomack take almost as much more and go to Bed and procure a moderate Sweat for an hour Of this I took my self and went up and down the City every day in the time of the Plague and through God's Blessing was preserved and all those that took it To preserve one in time of Infection Sir Kenelm says it is good to eat a little of the Tops of Rue with Bread and Butter and a little very old strong Cheese in the Morning and to drink a Glass of Stomack-water Claret-wine or wine and
water after it An Excellent Perfume to burn and perfume the House in time of Infection Take Talk and reduce it to Powder and mix it with Vinegar and burn it upon a Fire-shovel of Coals and your House will be preserved from any infectious Air. This hath been sufficiently experienced Another Perfume Take Roots of Angelica dried and pulverised mix this powder with Vinegar and let it steep therein three or four days then put of this mixture upon a hot Brick every Morning and Night In Germany and Holland in time of Infection they burn Juniper-berries on a Chaffin-dish of Coals or upon a fire-shovel of Coals and so go about the house with it and into every Rohm If the Juniper-berries be bruised and mixt with Vinegar and then burn'd it will be more effectual My Lady Allens Plague-Water Take Rue Egrimony Wormwood Salendino Sage Balm Mugwort Dragons Pimpernel Marigolds Fetherfew Burnet Sorrel Scabious Wood-bittany brown Mayweed Avens Turmantil Carduus Benedictus of each a handful Rosemary two handfuls Angellica Burdocks of each one handful shred all these together very small then steep them in the best white Wine as much as will cover the Herbs then slice in a half quarter of a pound of Elecampane-roots let all these lye in steep three Days and Nights stirring them once in twelve hours covering the Tub close when you still it lay it not above an Inch thick in the bottom save the first running by it self The London-Plague-Water Take Roots of Angelica Masterwort Butterbur Piony-roots of each four ounces Vipers-grass Verginian Snake-roots of each one ounces leaves of Rue Rosemary Balm Carduus Benedictus Scordium Marigold with the flowers Dragon Gotsrue Mint of each two handfuls shred the Herbs and cut the Roots and stamp them a little and infuse them for two days in six quarts of Nants-brandy then put thereto six quarts of fair Water and distil it in a Limbec drawing from it two Gallons which put up in Bottles and hang two drams of Safron in it tyed up in a rag or make the Tincture of two drams of Safron with the first running and mix that with the rest of your water To every quart of this water put two ounces of fine Sugar This is an excellent thing against the Plague and all malignant Distempers as the small Pox Measles Malignant spotted and purple Fevers c. The Dose is from one ounce to two in Angelica or Sage-water sweetened with Syrup of Clove Gilly-flowers you may also make a Julep of it with Alexiteâ—i Milk-water as is directed in the Chap. for Fevers Dr. Burges his sovereign Antidote against the Plague Take Sage Rue of each one handful shred and stamp them and boyl them in three pints of Malmsy till a pint is consumed then strain it and set it over the fire again and put it a penny-worth of long Pepper Ginger half an ounce Nutmegs and Cloves of each two drams beat and mix them together and let it boyl a Walm or two then put into it one ounce of Methridate and half an ounce of Treacle and a quarter of a pint of hot angelica-Angelica-water Take of this a spoonful at a time every Morning during the Contagion and if already infected take two spoonfuls and sweat upon it Vnder God you may be confident of this sovereign Antidote for there hath never been Man Woman or Child yet heard of that made timely use of it that it hath not secured It is excellent also in the small Pox and Measles or any malignant Fever Another very sovereign Antidote Take choice Myrrh Cinamon Aloes Succotrina of each three drams Bolarmoniach Mastick Lignum-Aloes Cloves and Mace of each half a dram powder the Myrrh Aloes and Mastick together by themselves and the other Ingredient together by it self then mix them well together and keep it in a Glass close stopp'd Take every Morning early two penny-weights of this powder in a Glass of white Wine mingled with a little water and you may boldy venter without fear under God among the infected without danger Sir Walter Raleigh's Experiment to draw forth a rising or Plague-sore Take a Cock-Chicken pull the Rump bare and hold it close to the sore till the venom is drawn out for then the Chicken will die but you must apply fresh till the Chicken lives A sovereign Remedy against the Plague Take Elder-leaves Rue red Sage and red Bramble-leaves stamp and strain them severally with a quart of white Wine for all the several strainings then mix it all together and add some white Wine-vinegar and Syrup of Wormwood drink a spoonful of this Morning and Evening and God willing it will secure you for there is no Medicine more effectual than this If the Sore appears use the Rump of the Chicken above-mentioned In the Chapter of Cordial Waters you will find more plague-Plague-waters An approved Remedy to cure the biting of a mad Dog whether Man or Beast Take a handful of Rue shred and stamp it one dram of Treacle and a spoonful of the shavings or filings of Tin put all these into a quart of Ale and boyl it till half be consumed then strain it and give the Patient thereof two spoonfuls twice a day Morning and at Night A most excellent Remedy against the biting of mad Dogs Vipers Serpents or Snakes experienced by a famous Chirurgion Take of the lesser Consolida or Larks-spur Chervil the white ends of Leeks the tops of Broom of each two handfuls a little new Cream of the Morning-Milk and a good handful of Salt stamp them all together in a stone-Mortar and with Juice rub the part grieved which will be hard in the Flesh and sometimes black then lay the mark upon the part poultiswise and tie it fast on with Rouls the swelling will asswage in a short time and the evil will be cured Sir Kenelm Dâ— relates that the said Chirurgion had cured some with this Remedy whom other Chirurgions would have cut off the Arms or Legs bitten by venomous Beasts and that among the rest he cured a man in Sir Ks. presence whose Arm was as black as Ink being bitten by a Serpent Against Venom or Poyson Take Seeds of Sage bruise them and boyl them in Goats Milk what quantity you please till it is wasted to a third part Drink thereof three days It is a very sovereign and effectual Remedy For biting of a mad Dog Take rusty Bacon stamp it well with Bittony Agrimony of each equal parts apply it to the Wound For biting of a Serpent or any venomous Creature Drink the Juice of Plantine and stamp Celendine and Plantine together of each a like quantity temper them with Urine the staler the better and apply it to the sore it will asswage the swelling and draw out the venom Also anoint the place with the Oyl of shell-Snails being prickt with a Needle and lay thereto a Snail unprickt CHAP. VIII Select Remedies against the FALLING-SICKNESS A very Efficacious Remedy against the Falling-Sickness wherewith
close and set it in the hot Sun for a moneth shaking it two or three times a day This Water is most Excellent for any Pin Web or Film upon the Eyes It also taketh away the itching heat and soreness thereof Another precious Water for the Eyes Take Ground-Ivy Celandine and Daisies of each one handful stamp them with a little fine Sugar or Sugarcandy in a stone-Mortar then add half a pint of Rose-water then press it out and put the liquor in a bottel and keep it for use This is recommended to be one of the best Eye-medicines that can be made It taketh away all manner of Inflamations Spots Webs Itchings and smartness in the Eyes strengthens the Sight and restores it though near lost Dip a Feather in it and drop it into the Eye Another Excellent Water for sore red or blood-shot-Eyes Take Lapae Calaminaris the worth of a groat make it red-hot in the fire then quench it in a pint of white Wine do this nine times presently one after another then grind some of the same Stone to fine powder and put it into the Wine put all into a Glass well-stopped and drop some of it into the Eyes with a feather For a Pearl in the Eye Take an Egg make a hole in it at one end and shake out the white and yolk then take the Cocktread and put it into the shell again with the quantity of a Haslle-nut of Honey and the quantity of a Pea of white Copperas then fit up the shell with Conduit-water and set it to boyl gently upon hot Embers till half of it be consumed then filtre it and drop frequently thereof into the Eyes it will continue good a Fortnight An Approved Water for the Eyes especially for the thick Cream growing over the sight of the Eyes Rost an Egg very hard then peel it and cleave it in the middle and take out the yolk then put into it a small piece of Allum and while it is hot joyn it together again then put it in a Cloth and wring it very hard and save the water that will drip from it then put into this Water a little fine powder of Ginger mix it together and drop it into the Eye with a feather two or three times a day For sore red and blood-shot-Eyes Take green Parsley stamp it very well with the white of an Egg lay it to the sore Eyes it will soak out the Blood and take away the redness A Drink for dimness of sight caused by swimming in the Brows Take a handful of Suddernwood boyl it in a quart of white Wine sweeten it with Sugar and drink thereof Morning and Evening Another Drink which cures all Pains Inflamations Soreness and Defluctions in the Eyes Much approved of by Sir Kenelm Digby Take a handful of Ground-Ivy-leaves and stalks wash it clean and swing it in a Cloth then shred it and stamp it a little then boyl it in a quart of good Ale to a pint then strain it and take half a pint of it in the Morning fasting and the other half at Night going to Bed This is as admirable also to cure all Head-ach Coughs of the Lungs Consumptions Stone and Gravel It also cures the Jaundies Obstructions of the Liver and Spleen Another Remedy for the Eyes Take English Copperas four ounces grind it with one ounce of Camphir put this in a Pipkin and cover it with a Poringer with some weight in it to keep it down then set it upon gentle fire to calcine it and when it is hard take off the Pot and let it cool then take out the matter and grind it to powder and add four ounces of Bolarmoniac then sift it finely Take of this powder half an ounce put into it a quart of water and boyl it together then put it in a Glass and keep it for use Dip a little green Sarsenet in it and shut your Eyes washing only the Eyelids except they be very ill and inflamed and then you may drop some into them and if you find it too strong of it self take one spoonful of it and two spoonfuls of Rose-water and so use it To restore a decay'd sight and refresh and strengthen the Memory Take Eyebright gathered in August before Sun-rising make it into small bundles and hang them up to dry where the Sun comes not then bruise them grosly and infuse them in white Wine and drink thereof three or four times a day leaving the Wine always upon the Herbs An Excellent Remedy to strengthen the Optick Nerves help a weak sight and kill a Pin or Web. Take a handful of Mayweed two Munky-pease some call them Sows or Hog-lice these which roul themselves round like a Pepper-corn when you touch them stamp and strain this together into a quart of Ale putting in a little Ale to strain with Drink of this till you find help which God willing you will do in three or four quarts Another Excellent Water for the Eyes to strengthen the sight Take three quarts of Mallago-Sack six ounces of Ship Bisquets four ounces of white Sugarcandy reduce them to fine powder two handfuls of dried Elder-flowers let them infuse twenty four hours then distill it in Balneo Mariae and with a piece of soft Spunge bath your Eyes therewith Morning and Evening when you go to Bed and at any other time To stay a great flux of Rheum in the Eyes oft proved Take the white of an Egg beat it until it is all froath then let it settle and cut a round piece of Sheeps-leather prick it full of holes and wet it in the Egg-water taking off the froth then scrape over it some Bolarmoniach and apply it to the Temples but if the humour abound then lay a piece along the Forehead at Night when you go to Bed Let it reach over the Temples To draw back Rheum from the Eyes Take a red Colewort-leaf as much in quantity of red Sage and a little Bay-salt stamp them together and put it in a Linnen cloth and lay it in the hollow of the Nape of the Neck use it two or three Nights together and God willing it will draw the Rheum from the Eyes Another approved one for a Pin or Web. Take white Sugarcandy in fine powder Honey and red Rose-water of each one handful boyl it together and scum it clear and drop it into the Eye Another to dry Rheum to strengthen and clense the sight Take rose-Rose-water one ounce and a spoonful of white Wine Tutia one dram Aloes Epatica and white Sugarcandy of each twenty grains all in fine powder put all into a bottel and drop thereof now and then into the Eyes For redness soreness itching heat and inflamations of the Eyes Take Celendive three-leav'd-grass Daisy-leaves and Ground-Ivy of each one handful pick wash and drean them then stamp them and put in four spoonfuls of white or red Rose-water then strain it and put into it the bigness of a Wall-nut of white Sugarcandy keep it
your flesh within the Nose put a rowl into each Nostril It will cause sneesing and will make much water run down at the Nose and comfort the Brain Dr. Scroderus his Cephallick Wine for the Head and Brain c. Take Roots of Avens two ounces and half of Succory one ounce and a half of Elecampane one ounce Cetarach Paulsbittony Carduus Liverwort Centory of each one handful dryed Orange-peels half an ounce and two drams cut the Herbs and bruise the Roots and Barks and infuse them in a Gallon of Rhenish Wine for three or four days shaking it often then strain it and drink a Glass-ful thereof every Morning fasting and another at Night going to Bed It rectifies all Distempers of the Head and Spleen it is also excellent for the Breast and Lungs and is excellent in cuting of Catarachs A most Excellent Powder for pain in the Head and Stomach Take Aron-Roots cut them small and steep them in white Wine twelve hours then powr of the Wine and powr fresh Wine upon it and let it steep as long then dry them and reduce them to powder Take of this powder two ounces Acorus Burnet of each one ounce Crabs-eyes half an ounce Cinamon three drams Salt of Wormwood and Juniper of each half an ounce Sugar of Roses one ounce pulverise and mix them together and keep it in a Glass stopp'd This powder is a good Cephalick and stomatick is excellent against the Megrim Vertigo Melancholly Coldness and Weakness of the Stomach Wind Stone Quartan Agues and all Tartarous Obstructions Dose from one Dram to two in a little Canary The Lady Lusons Receit to make one sleep in Frensie and madness Take the Gall of a Hare boyl it in white Wine and let the Patient drink thereof and it will cause him to sleep until you give him Vinegar CHAP. XI Mrs. Rutherges Cordial Electuary against MELANCHOLY Against Melancholly TAke Conserves of Roses of Borage-flowers of Cowslip-flowers of Clove Gilly-flowers of each one ounce of preserv'd Citrons two ounces of Alkermess half an ounce preserv'd Nutmegs preserv'd Mirobolaus of each half an ounce Bezoar fifteen grains Tincture of Safron half a dram mix them together and make it up in an Electuary with Syrup of Clove Gilly-flowers adding two or three drops of Oyl of Cinamon Another against Melancholly Use to drink before Meal a Glass of Clarret with a spoonful or two of Syrup of Clove Gilly-flowers after meals eat some Marmalade of Quinces or preserv'd Citrons A Drink very good for the Head and Eye-sight Take Bittony Eyebright Agrimony and Plantane of each two handfuls Ground-Ivy three handfuls shred them and stamp them then boyl them In six Gallons of strong Wort fot three quarters of an hour then strain it through a Seive and let it cool and throw the herbs away when it is fit put Yest to it and put it up into a Runlet and when it hath done working close it up and after seaven days broach it and drink of it at all times when you are thirsty When it is half spent make more and use it for two months together in the Spring or in the Summer To purge the Head Take the Root of Pellitory of Spain and chew it to and fro between your Teeth a good while it will purge the Head and fasten the Teeth Against Hypocondriack Melancholy Set Horse-fleeches to the Fundament and at Spring and Fall purge with Mechoacan Ale or some other easie purging Ale for a Fortnight together then take Conserve of Roses two ounces Conserves of Bugloss and Marygolds of each one ounce Cinamon in powder one dram mix them unto an Electuary with the Syrup of Poppies Take therof the quantity of a Nutmeg three times in a week when you go to Bed For the Head and to strengthen the Memory Anoint the Temples of the Head once a month with the Gall of a Partridg also rub the Soles of your Feet with mustard made with Vinegar Another Excellent Electuary against Melancholy by Mr. Cranish Take Conserves of Borage and Bugloss-flowers of each half an ounce Confection of Alkerns one ounce Diambra a penny-weight Conserve of Rosemary-flowers half an ounce Orange-flowers candid half an ounce of the yellow Rind of Citron in powder a penny-weight Aromaticum Rosatum two penny-weights two leaves of Gold incorporate these well together and make thereof an Electuary and take of it every Morning fasting and at any time when you are afflicted with pensiveness and Melancholy A Cordial and Stomatick Electuary by Sir B. B. Take Ginger Cloves Mace Nutmegs and Galingal of each one ounce Cubebs Coral and Amber prepared of each two drams Fennel-seeds Dilseeds and Caraway-seeds Liquorice and Aniseeds of each two ounces reduce all into a very subtil powder and make them into an Electuary with Conserve of Roses and a sufficient quantity of some Cordial or Pectoral Syrup It comforts strengthens and warms the Stomach and the Heart expells Wind and gives ease in the Collick and Iliack Passion and is a good Pectoral take the quantity of a large Nutmeg of it three times a day An Electuary for a Cold or Cough Liverwort Hartstongue Maidenhair Hysop Coltsfoot Germander Horhound and Agrimony of each one handful shred them small and boyl them in two gallons of Spring or conduit-Conduit-water until it is consumed to a quart then strain it and put into the water a quart of Honey and two ounces of the choicest Elecampane root dried and reduced to fine Powder boil these together to the consistence of an Electuary stirring it continually to prevent burning to then put it up and keep it for Use Take the quantity of a Nutmeg in the Morning and at Night and in the Afternoon and in the Night or at any time whensoever the Cough troubleth you An Electuary for Shortness of Breath and Phthisicks Take Manna two ounces Sugar penides three ounces Fox Lungs reduced to Powder two ounces Oyl of Almonds an ounce Cassia new drawn half an ounce make an Electuary with Syrup of Hysop or Ground-Ivy Take half an ounce of it in the morning fasting and two hours before Dinner and in the Afternoon and at Midnight It is excellent for Asthma and Phthisick and when the Lungs are stopt with Phlegm so that the Patient cannot but with difficulty draw his Breath Another Pectoral Electuary for stopping in the Breast and Pipes Take Elecampane Hysop Liquoras Ginger Aniseeds Cinamon and Galingal all reduced into fine Powder of each a dram boil them in six ounces of clarified Honey add two ounces of brown Sugar-candy while it is hot stir them all together Take the quantity of a Nutmeg of it Morning and Evening in the Night and in the Day-time let it go down leisurely and drink not soon after it This hath cured many of Stoppage in the Breast and Pipes Dr. Franck his Electuary for a Cough or Cold. Take Elecampane root dried and made into fine Powder half an ounce Liquoras and Sugar candy both in fine Powder
Mouth with the Water and rub it with the Herbs three or four times a day or oftner if need be Another for the same Take Honisuckles Plantane and Sage of each a handful Daizy Leaves an ounce boil them in a quart of Water till they come to a pint then put to it Vinegar and Honey of each one spoonful and a little Allom and white Salt Another Approved Medicine for a Canker in the Mouth Take a Pint of Wine-Vinegar the red is best Herb of Grace Red Mints Red Sage and Rosemary of each a sufficient quantity shred them small and boil them together in the Vinegar then put into it a spoonful of Honey the bigness of a Walnut of Allom and half a spoonful of white Salt Wash the Mouth well therewith It is a present and infallible Remedy which hath Cured many An Excellent Gargle for Inflammations of the Mouth Jaws and Throat desperate Squinsies and other Diseases of the Mouth Take Poppy-water Plantane water of each an ounce clarified Juice of Self-heal two ounces Diamoron six drams Saltpetre four drams mix them together and gargarize with it often Another for the same Take Album Grecum two drams Liquoras scraped one ounce Roch Allom one dram boil them a little in Rose and Poppy water and Self-heal water of each a sufficient quantity then strain it Take of this Decoction one pint Rhenish or White Wine a quarter of a pint Diamoron and Dianucum of each half an ounce mix them together and make a Gargle and use it often in a day Dr. Scroderus his Water against the Distempers and Inflammations of the Throat and Palat Take Leaves of wild Pear-tree Parsley Sanicle Woodbine Water-Germander Cinquefoil round Birthwort of each two handful Thorough-wax four handful Stale Ale six quarts bruise the Herbs and put all into a Vessel close stopped and let them ferment for three weeks then add three ounces of Album Graecum and distil them It is excellent against all Inflammations of the Throat and Palat and Soreness of the Mouth Drink two or three spoonfuls of it in the Morning in the Afternoon and at Night likewise gargle often with it or dip a linnen Rag into it and wrap it about the Throat An Excellent Water to cure the Squinsie sore Throats Cankers in the Mouth Heat and Inflammations Bleeding of the Gums and to fasten and whiten the Teeth Take Waters of Self-heal Poppy-water of each four ounces Diamoron Syrup of dried Roses of each an ounce Spirit of Sulphur half a dram mix them together and gargle your Mouth with it An Anodine Gargle for the Tooth-ach Take Roots of Pelitory of Spain two drams Ginger Olibanum of each half an ounce Red Sage Henbane Seeds bruised of each one dram Long Pepper Opium of each a scruple boil these in a pint of Vinegar then strain it and gargarize with it It gives present ease in all Pains of the Teeth Another Excellent Gargle against the Squinsie sore Throat Tumors and Pain of the Mouth and Jaws Take Milk hot from the Cow Album Graecum half an ounce Honey of Roses two spoonfuls Verdigreece half a dram boil them a little then strain it out and gargarize with it often It cleanses and heals Vlcers An Approved Remedy for the Tooth-Ach Take a little Cotton and imbibe it with Lucatellus 's Balsom and so put it into the hollow Tooth This cured a Person that had the Toath-Ach in great Extremity and had tried many Medicines in vain after a little while he had used this Medicine the Pain ceased but came again within a week after Then he applied the same Remedy a second time and the Pain soon ceased and never came again though before he was very often subject to this Pain An Excellent Water for the Scurvey in the Mouth and to fasten loose Teeth to preserve and strengthen the Teeth and Gums c. often approved Take Allom one dram Bolearmonick two drams Myrrh half a dram pulverize them and put them into a pint of Claret and when you use it shake it well and take a spoonful of it in your Mouth and rub the Teeth and Gums with it you may warm it Another for the same The Oyl of Myrrh is a most excellent thing to preserve the Teeth and Gums and to fasten loose Teeth Make it thus Take fine chosen Myrrh in subtil Powder put it in the Whites of hard Eggs which set in a Cellar in a Bason putting some Sand in the bottom of the Bason to set the Whites of Eggs in that they may stand upright and the Myrrh will all dissolve into an Oyl which is very excellent mix this Oyl with some Oyl of Sage made by distillation and put them into Canary wine wherein dissolve a little Salt Wash your Teeth and Gums with this Another Remedy for the Tooth-Ach Take Mastick and chew it in your Mouth till it be as soft as wax then put it into the hollow Tooth and let it remain till it is consumed and it will certainly take away the Pain thereof Sir Kenelm Digby 's Sympathetical Powder hath cured many Persons of the Tooth-Ach the Preparation whereof with its Vse and Virtues will be set down in another Chapter below Dr. Mynsight his Excellent Remedy for the Tooth-Ach Take the Shaving of Lignum Vitae which you may have at the Turners Shavings of Sassafras Sarsaparilla of each an ounce Roots of Pelitory of Spain Raw Allom Nitre of each half an ounce Seeds of Staves-acre and of Henbane of each two drams Opium Cloves Mother of Thyme Organy Saffron of each a dram reduce to powder what is to be powdered and then mix them well together and put them into a Bottle or Matress and powr upon them good Nantz Brandy and Vinegar of each one pint and half keep it in a warm place or set it in warm water for some days shaking it often let the Bottle be stopped very close with a Cork and tied with a Bladder Take a little of this Liquor in your Mouth and hold it on that side the Teeth ake and the Pain will cease immediately also given inwardly and used outwardly it is one of the greatest Anodines in the world eases Pain and causes Rest Dose is half a spoonful in a little Wine To Cure the Tooth-Ach by the Lady Jennings Take white Hellebore infuse it in white Wine Vinegar over a Chasing-dish of Coals then take half a spoonful of it and hold and gargle it in that side of your Mouth where the Pain is and it will give you present Ease Proved by Mr. Bearson Another against the Tooth-Ach and Rheum in the Teeth and Jaws Take a quart of old Crab-Verjuice put it into an earthen Pipkin put thereto Roch-Allom the quantity of a Walnut a few Cloves bruised Rosemary and Thyme of each one Branch boil all together to a Pint when it is cold put it into a Bottle and take a spoonful of it warm in your Mouth and gargle with it on that side the
thinks begets Courage causes fruitfulness and procures Conception A rare Water against Hectich-Fever Take Hysop Ground-Ivy Rosa solis Centory Maidenhair Sorrel Cinkfoyl Scabious Succory Burnet Dandikeon Yarrow Agrimony Hauls bittony Watercresses of each half a handful of the four greater cold Seeds of each half a dram flowers of Borage of Bugloss Roses Poppies two pugils Roots of Elecampane Succory Burnet of each thirty six Crayfish-shells Snails bruised of each twenty in number of a Calves Lung half a pound water of Liverwort one pint or instead thereof water of Dandy Leon being all prepared powr upon them so much of Goats Milk as will soak them well let them stand to infuse for five or six hours then distill it in an ordinary Still This water is very powerful against Hectick Fevers and most Diseases of the Lungs as Phthisick shortness of breath Asthma it destroies Accidities It nourishes and restores in Consumption being taken Morning Noon and at Night before Supper the Dose is about two ounces The Lady Elizabeth Gilfords Cordial Water Take four quarts of Nants-Brandy put therein Borage-water and Poppy-water of each a pint Sugarcandy two pound Figs shred and Raisins stoned of each one pound red Roses clipt and dryed two handfuls red Mint one handful Rosemary-flowers half a handful and as much Hysop a few Cloves bruised put all these in a large double Glass with a narrow mouth such as Apoticaries have in their Shops stop it close and set in the Sun for two or three months It is an excellent Cordial and Pectoral Water good for the Head and Stomach Breast Lungs The Lady Bagnals Cordial Water much Approved Take Angelica leaves two handful Carduus six handful Baum and Sage of each five handful Angelica seeds and sweet Fennel seeds of each five ounces Liquoras bruised two ounces shred three Herbs and bruise the Seeds and put them to steep in two Gallons of the best Canary with the Cordial powder of Aromaticum Rosatum Diamuscus dulcis of each one ounce let them stand four and twenty hours then distil it with a gentle Fire then put to the distilled Water Sugar dissolved in Rose-water Dr. Stephens's great Cordial Water for Women Take Cinamon Cloves Galingal Ginger Nutmegs Grains of Paradise Aniseeds sweet Fennel-seeds and Caraway seeds of each one dram Thyme Mother of Thyme Mint Sage Penniroyal Pelitory of the wall Rosemary red Roses dried Flowers of Camomil Origany of Lavender of each a handful shred the Herbs and bruise the Seeds and Spices and infuse them for twelve hours in a Gallon of French wine then distil it and save the first second and third Running by themselves It is Cordial strengthens the Heart comforts and revives the Spirits being given to a Woman in Labour it facilitates the Birth and causes a good Delivery and after Delivery it brings away the After birth cleanses the Womb of Impurity and restores Strength it comforts the Stomach and is good against Swooning and fainting Fits and Fits of the Mother It is good against the Stone and Gravel and preserveth Youth Dr. Mountford's Cordial Water Take Angelica leaves half a pound Angelica seeds and Carduus Benedictus of each six ounces Leaves of Baum and Sage dried of each four ounces sweet Fennel-Seeds nine ounces Liquoras half a pound Species of Aromaticum Rosatum dulce and Diamocum dulce of each one ounce infuse them in thirty two quarts of Sack for five or six days then distil it in an Alembick and draw off ten quarts of the strong to which add white Sugar candy half a pound and half a pint of Rose-water tie it up close and keep it for Use Aqua Mirabilis Sir Kenelm Digby 's Way Take Cubebs Galingale Cardamoms Melilot flowers Cloves Mace Ginger Cinamon of each half a dram Juice of Celandine one pint Juice of Speremint and Juice of Baum of each half a pint Flowers of Cowslips Rosemary of Borage Bugloss and Marigold of each two drams bruise the Spices and infuse all with the Juices in three pints of Sack one pint of strong Angelica water and half a pint of red-Rose water let it infuse twelve hours then distil it in a Glass Still and first lay Harts-tonge leaves in the bottom of the Still Keep the first second and third Runnings by themselves This is a great Cordial it comforts the Heart Stomach and Vital Spirits it strengthens the Head and Memory preserveth Youth and procureth a good Colour It is Cephalick and Pectoral it expels Wind and is of great force against the Cholick pains in the Side and Stomack it comforts and warms a cold Stomack and strengthens it it is good against Coughs Shortness of Breath and Asthma's as also for most Diseases of the Head and Brain It revives the Spirits and helpeth swooning Fits It is a counter-poyson and Antidote against the Plague and all malignant Fevers and pestilential Distempers and preserves from the Apoplexy The Dose is one ounce in Rosemary Water Sack or any other Cordial Water Dr. Augustine's Excellent Rosemary-Water Take the Tops and Flowers of Rosemary in the midst of May gathered before Sun-rising of each one handful four or five good Elecampane Roots of Red Sage two handfuls stamp them in a stone-Mortar then take Cloves Mace and Cubebs of each three ounces Aniseeds half a pound bruise them all severally then mix all together with the Herbs and put all into a large stone Bottle or Jugg and powr upon them six Gallons of good white wine stop it very close and set it in the ground fifteen days then distil with a gentle Fire and sweeten it with fine Sugar This is a most precious Cordial Water it rectifies all Distempers of the Head and Stomack comforts the Heart revives the Spirits and is excellent against the Palsie and Apoplexy all fainting and swooning Fits and Fits of the Mother Falling Sickness Convulsions Megrim Vertigo Lethargy and other Diseases of the Head Vse it both outwardly and inwardly An Excellent Approved Water against all Infections all cold Diseases of the Head and Stomack for the Dropsie Palsie preserving Health expelling all Tumors Devised by the King's Physician Take what quantity you please of Bawm-water and to every pint thereof take Aniseeds Liquoras of each two ounces bruise them and infuse them in the water four and twenty hours then put into the Still Treacle four ounces Sage and Celandine of each a good quantity powr the rest upon them then sprinkle over them one ounce of Bole-armenick in fine Powder distil it with a moderate Fire Dr. Butler's Admirable Cordial treacle-Treacle-Water Take one ounce of raspt Hartshorn boil it in three pints of spring-Spring-water to a quart then take Roots of Gentian Elecampane Cypress and Tormentil of each one ounce of the Flowers of Borage Bugloss Rosemary and Marigolds of each two ounces Citron-peels one ounce then take one pound of the best Venice-Treacle and dissolve it six quarts of good strong white wine and three pints of red-Rose water infuse all
fish called Mussels she was very bad her heart and Stomach very much oppressed and her Body was full of red spots she took a Cup of this Surfeit water and was perfectly cured and I my self have had experience of the good effects of this Water having at one time surfeited my self by eating of those Mussels so that I found my Heart and Stomach oppressed in such a manner that it seemed as if there lyed a very heavy burthen or weight upon my Stomach and could scarce fetch my breath thy Face and the white of my Eyes was as red as a Scarlet They gave me a Glass of this Surfeit-water and it presently cured me The Lady Dacreses Cordial of black Cherries wherewith she was cured of a great dizziness giddiness and swimming in her Head and many others have found the like effects of it Sir K.D. Take four pound of black Cherries squeeze out first all the Juice from them then bruise the rest with their stones in a stone-Mortar then put them with the Juice into a Bag with Bawm and tops of Rosemary shred very small or stamped of each one handful Cinamon and Nutmeg of each half an ounce then powr thereon two quarts of Sack stop it close and let it stand twelve hours then distill it and draw so much of it that it be weak like Aqua Mirabilis sweeten it with Sugarcandy to your taste The said Lady distilled this in an ordinary cold Still but Sir K. D. sayeth he thinks it were better to distill it in a Cucurbite you may have one made of Tin which will serve you many years whereas a Glass one is very apt to break and fit a Glass-head to it and so you may distill either in a sand-Bath or in Balneo Mariae It is a pleasant Cordial Water drink a little Wine a Glass-full at a time in the Morning fasting and at Night going to Bed My Lady Poltney told Sir Kenelm Digby that she had known black Cherrie-Wine do great effects in that case Make it thus Press out the Juice from black Cherries and then bruise the rest with the stones and press that again then put both Juices together and let them settle then put the clear into bottles with a lump of Loaf-Sugar into each bottle to make it work after it hath wrought and is ripe drink of it The true and genuine Receipt of that famous Spirit called the Queen of Hungaries Water so called by reason of the wonderful effects which a Queen of Hungary received by it at the age of seaventy two years Take four pound of Rosemary flowers gathered in a fair Morning two or three hours after Sun-rising and picked from all the green part put them into a Cucurbite and powr upon them three quarts of Spirit or Wine well rectified press down the flowers into the said Spirit and then cover the Cucurbite with its Head and Alembeck lute well all the Juncture with paste and paper then place it in a sand Bath and lute a Receiver to it then leave it so until the next Morning then distill it with so moderate a fire that whilst the Spirit distilleth the Head may not be so much as warm or to hasten the distillation you may cover the Head with a linnen Cloth doubled several times and dipped in cold water and dip again and cool the Head seleral times continue the distillation until you have drawn about three quarts of Spirit which will be very pure and charged with the best and volatile substance of the flowers then take out all the fire and let the bath cool unlute the Vessels and put the Spirit into a Bottle well stopped then strain and press out the liquor that remains in the Cucurbite and clarifie it then put it into the Cucurbite again and distill it until it remaineth in the bottom of the consistence near as thich as Honey or a thick Syrup which put into a Pipkin well glazed and boil it over a gentle fire to the thickness of an ordinary Extract Put the last Spirit into a bottle by it self The great fame and reputation of this Water and the great Vent for it in Germany and France for many years since has caused several persons as ignorant as wicked to prepare it after their manner taking only the tops of Rosemary with the flowers instead of the pure flowers well picked which makes the scent of the Water stronger but more tart and unpleasing as well as the taste and instead of rectified Spirit of Wine make common Aqua Vitae serve their turns The true Spirit of Rosemary-flowers well prepared is a most sovereign thing against all cold Distempers of the Head and Brain It is also an excellent Remedy against all cold Diseases and affections of the Nerves and Joints against Rheumatisms and cold Gouts It cureth the Head-ach dissolves and dissipates the vapors that causes the Megrim and Vertigo strengthens the Memory helpeth deafness and noise in the Ears by dropping two or three drops of it into the Ear strengthens and clears the sight by washing the Eye-lids therewith and dropping of it into the Eyes it healeth Contusions Bruises and Swellings it asswages the Tooth-ach fortifies and strengthens the Stomach and Bowels creates an Appetite and helpeth Digestion it opens obstructions of the Liver and Spleen as also the Womb suppressing the vapors thereof It is of great power to preserve and strengthen natural heat and to ease aged People of a great many of those Diseases that attend upon old Age. The Dose is from half a spoonful to a whole spoonful in Wine or any Cephatick Cordial Water For the Head-ach Megrim and Vertigo's you may snuff up a little of it into the Nostrils and apply it with a linnen Cloth doubled to the Temples and Forehead and in the same manner it is to be used for Bruises and Swellings Rheumatisms and the Siatica It whitens softens and smoothens the Skin preserving the Complexion and Beauty thereof being used either alone or mixt with wild Tansie-water Water of Lillies or Water-Lillies or May-dew distilled In short there is hardly any Remedy to be found that produceth so many and good effects as this Spirit as several famous Authors confirm and testifie as well as Experinece can testifie The second Spirit you distilled from the Liquor pressed out is also good and may produce good effects for it will stay longer in the Stomach than the first by reason it containeth less of the volatile part of the flowers The Dose must be doubled A most precious Cordial Elixir of Dr. Mynsight Take red Roses dried Mint Bawm white Sanders Cinamon Orange and Citron-peels of each half an ounce Lignum Aloes and Mace of each two drams Seeds of Coriander of Angelica of Anise of sweet Fennel of each half an ounce Spicknard Galingal the less Safron Cardamoms Cloves of each half a dram prepare and bruise them all and put them into a Cucurbite and having powred thereon three quarts of Spirit of Wine and two
two ounces of Maiden-hair let them boil an hour longer then take it off and strain it and being cold put into it two ounces of Sena and let it infuse all Night the next Morning strain it again and drink a good draught of it in the Morning fasting the like at four in the Afternoon and another at Night continue the use thereof till you are cured Note the Patient during the use of this Drink must abstain from all gross Meats as Beef Pork Bacon or any salt Meat or Fish as also from Milk Butter and Cheese After the first Draught in the Morning he may eat a Mess of Water-grewel about two hours after Another approved Drink for the Kings-Evil though broken out in divers places Take Herbrob Mugwort Smallage and Agrimony of each four handfuls shred and stamp them alitle then take three hundred of Munky-pease or Sows and bruise their Bodies throwing away their heads and squeeze out all the Juice from them with a little white Wine then put their husk among the Herbs which put into the bag of Boulter-cloth and hang it in four gallons of new ordinary small Ale well brewed then put into it the Juice of the Sows and white Wine and after it hath wrought sufficiently drink of it at Meals and at all times drink no other Drink till you are cured which may be in a Fortnight or a Month. The Author says he gave this Drink to one for a swelling and humor in her Nose whom it cured It will cure the Evil of any sort broken or otherwise He says that it hath cured those that had the Sores or Evil broken out in every Joynt taking no Drink for a month at Spring and Fall Besides this Drink you may apply outwardly the following Remedy when the Evil is broke out Take Garden-Snails with their Houses and beat them in a Mortar with a little Parsly into the consistence of a Plaister and so apply it to the Sore or Sores and change it every Morning Dr. Farrar affirmed to Sir K. Digby that he had cured with this Remedy a most contumacious foul inveterate Kings-Evil several times touched by the King and wrought upon by the best Chirurgions and given over as desperate He says it is also good to take away the raging pains of the Gout Another Infallible outward Remedy for the Kings-Evil Take Garden-Snails beat them in a stone-Mortar with their shells then put to them the Dung of a Hen new made so much as she voids at once put to it a piece of Rye-bread an Inch square with the yolks of two new-laid Eggs and one ounce of Oyl of Lillies mix and grind all these well together till it is like a Poultice then heat it and lay it as hot as can be endured upon the Sore or Sores and renew it every Morning fresh till it is whole Note the Party must take first some Purge to cleanse the Body before the use of this Remedy An Experimented Wound-Drink or Potion which Cured a Gentlewoman of an Vlcer in the Reins in six weeks space as Sir K. Digby relates Take Leaves of the large Comfrey Agrimony Mugwort of each two handful Mumia half an ounce Paul's Betony or Speedwel six handfuls shred the Herbs and powder the Mumia and boil them in a sufficient quantity of white Wine and Water in a Vessel close covered then powr off as much as you can of the Clear and then distil the remaining and put the distilled Water to the clear Decoction that you powred off Take of this a little Glass-ful in the Morning fasting and as much at four in the Afternoon This cured also a Gentleman who being cut of the Stone could not be healed A very good Diet-Drinks for the perfect Cure of the Dropsie and Scurvey Take Wormwood Maidenhair Betony Agrimony and Fumitory of each a handful red Dock Roots and Madder Roots of each three ounces Polipode two ounces Sena five ounces Rhubarb sliced thin two ounces Mace Nutmeg Galingale and Cloves of each two drams Mechoacan thin sliced Hermodactils two ounces Sarsaparilla four ounces shred the Herbs and stamp them and bruise the Roots and Spices put all into a Bag and hang it in six gallons of six shilling Beer with a pint and half of Juice of Watercresses and two pints of Juice of Scurvigrass and let it work together six or seven days and then drink thereof as oft as you please Note That you must not fill the Vessel too full for it must not work ever You may add to the Composition half a pound of Horse-Radish Roots bruised An Excellent Drink to cool and temper a hot Liver Take two Gallons of Whey new made boil therein one Fennel Root and one Mallow Root their Piths taken out and the Roots bruised Sena two ounces Borage Bugloss Violet-leaves Endive Succory Agrimony Sorrel Scurvigrass Water-cresses and Cinquefoil of each a handful Liquoras six drams sweet Fennel-seeds one ounce Cloves Mace Cinamon and Juniper-Berries of each two drams shred the Herbs and bruise the Seeds and let them boil in the Whey till two quarts be consumed then strain it into an earthen Vessel and being cold put into Bottles and keep them in a Cellar Drink thereof a Draught in the Morning assoon as you are risen and another an hour before Supper continue the Use thereof for some time the longer the better for your health It is good also for the Stomack but especially for a hot Liver An Excellent Diet-Drink for the Gout Dropsie Scurvey or any humid Disease Take three ounces of Sarsaparilla Sassafras and Liquoras of each two ounces China root one ounce boil all these in a new earthen Pipkin in six quarts of spring-Spring-water with a gentle Fire until it comes to four quarts and half an hour before you take it from the Fire put in half an ounce of Cinamon and six drams of Sena strain it and drink thereof three weeks together without any Drink all that while and eat nothing in the mean time but rosted Mutton and Fowl or Rabbit without Sallet A Drink for a burning Scab or a salt Humour Take of Lignum vitae half a pound of the Bark of Lignum vitae Aniseed and Liquoras of each one ounce Honey ten ounces Violet leaves Strawberry leaves Harts-tongue and Liverwort of each a handful French Barly two ounces Raisins of the Sun stoned one pound and a half twelve Figs sliced stamp the Herbs and boil all these in three quarts of Spring or Conduit water to two quarts strain it and give a draught of it Morning Noon and Night drink it cold An Oyntment to be used with this Drink Take white Lead Litarge of Gold Litarge of Silver and Sulphur of each an ounce reduce all into a fine powder and make an Ointment thereof with Sallet Oyl and Vinegar of each four ounces grind the powder with them by little and little in a Mortar putting in some Train-Oyl and sometimes Vinegar A Singular Remedy very much approved for a
scorching and itching Humor that waters and itches which cured a Gentlewomans Arm which did abound with very ill disposed waterish Humors Take Fumitory four handfuls Langue de beif and Scurvey grass of each one handful Madder two ounces Harts-tongue one ounce Rhubarb sliced and Sena of each half an ounce sweet Fennel-seed bruised one ounce Roots of Elecampane and red Dock both bruised and Currans wash'd and bruised of each half a pound boil them all in two Gallons of Ale to a Gallon then strain it and drink a pint thereof in two draughts every Morning fasting at two hours distance taking the last draught three hours before Dinner Note That it is much better to boil it in clarified Whey An Ointment which she used with the Drink Take Sheeps Suet well tried one pound boil it in a pint of Plantane water and a pint of the Juice of Housleek over a gentle fire till a pint is consumed or more and out a pint remaining let it stand till it is cold then take off the Fat that is upon it and with the Liquor bath the Parts with a Spunge and having well bathed it anoint it with the Fat you took off and continue it till you are well as also the Drink A most Excellent Drink for prevention of the Stone and Gravel whether in the Reins or Bladder and for many other Diseases much Experienced by a famous Physitian in France who using it three times a year viz. just before Easter in the heat of Summer and at Michaelmass preserved himself by it to the Age of 122 years in perfect health Take two quarts of Oats the clearest and soundest you can get wash them well in several waters and rub them between your hands then drain them and boil them in five quarts of fountain-Fountain-water with a good handful of Dandelion-roots well wash'd and stamp'd in a stone Mortar let them boil an hour then strain it and put into the Liquor four ounces of Honey and half an ounce of Sal prunella let it boil a quarter of an hour then pour it into an Earthen Vessel and let it cool then put it into Bottles Take of this two Beer-glasses full in the Morning fasting taking the last Glass two hours before Dinner and another in the Afternoon and continue it for a fortnight without observing any Diet or keeping House It is much recommended to be very wholsom it cleanses the Reins is good against the Stone and Gravel purifieth and strengthens the Lungs cures all Fevers and Agues even Tertian and Quartains opens Obstructions of the Liver and Spleen helps all sorts of Colicks and pain in the side the Scurvey Dropsie Heaviness and Weariness of the Body revives the Senses clears the Sight sharpens the Appetite and causes rest in the Night strengthens Nature and preserves Health It may be taken at any time without danger A Diet-Drink against Melancholy Take Sena two ounces Fumitory Hops and Borage of each a pound boil them in two Gallons of spring-Spring-water to one gallon then strain it and sweeten it with Sugarcandy or Honey and after a weeks time drink a draught of it in the Morning fasting and another about four in the Afternoon Another for the same Take a pint of Aqua vitae and a quart of Rose water four ounces of Liquoras bruised three ounces of Aniseed bruised boil all together with a gentle fire to a pint then strain it and take frequently thereof in the Morning fasting My Lord Brunkard's Diet-Drink for the Scurvey and Dropsie Take of Lignum vitae and Sarsaparilla of each eight ounces Sassafras one ounce Rosemary Marjoram Ground-Ivy Thyme Bark of the Roots of Capers Sea and Garden-Wormwood of each a handful an Orange Peel stuck with Cloves and of quartered Nutmegs put them all in a Bag and hang them in half a Barrel of six shilling Beer drink thereof when you are thirsty the staler it is the better A Rare and Excellent Drink of great Virtues for the Cure of several Distempers learnt of a Gentleman who at his Death confessed he had done many wonderful Cures with it Take half a pound of quick Lime new from the Kiln powr upon it a Gallon of fair water let it stand eight hours then pour off the Clear and strain it through a Sieve with a grey Paper in it put into this Liquor one pound of blew Currans beaten Liquoras bruised Aniseeds bruised Sassafras of each four ounces Mace two drams let these infuse in the Water twelve hours then strain it again and put it in Bottles for Use This Drinks Cures all manner of Obstructions inward and outward Vlcers strengthens Nature purifieth the Blood and is good for the Scurvey and Dropsie it cures Consumption and shortness of Breath it is excellent against the Stone and Gravel Strangury and retention of Vrine it creates an Appetite and causes a good Digestion it kills Worms and is an admirable Remedy against the cold Palsie Drink of it three times a day half a pint at a time with a little Syrup of Ground-Ivy CHAP. XIV Select Syrups A very good Syrup against cold Diseases of the Head Brain and Sinews as the Palsie Apoplexy Falling Sickness Cramp and Water distilling out of the Head lying in Bed TAke of the Flowers of Stechados four ounces Thyme Calamint Organum Sage Flowers of Betony and Rosemary of each an ounce and half Seeds of Rue Piony and Fennel of each three ounces boil them in five quarts of running water till half is consumed then strain it and boil it up to a Syrup with Sugar and Honey of each two pound then take Ginger Cinamon Calamus Aromaticus and Nutmeg of each two ounces bruise them and tie them up in a course thin Cloth of loose and open Threds and hang it in the Syrup A very good Syrup against the Scurvey and to sweeten and attemper the Blood Take of the Juices of Scurvigrass Brook-lime Fumitory Water-cresses of Bugloss and of Pippins or Permains of each half an ounce of the Bark of Roots of Capers and Polipode of the Oak of each half an ounce Epithymum Bawm Agrimony Maidenhair Broom-flowers and Borage-flowers of each half an ounce shred the Herbs small and bruise the Roots and boil them all to a pint and half then strain it and boil it to a Syrup with a sufficient quantity of Sugar Use it with White or Rhenish Wine An Excellent Syrup to clear and open the Breast and Lungs often Approved Take Liquoras small sliced ten ounces Maidenhair five ounces Hysop two ounces put all these into a Pottle-pot and powr thereon a quart of spring-Spring-water set the Pot into a Kettle or Pot of hot water on the Fire and keep it almost boiling hot for fourteen hours and as the Water consumes in the Kettle fill it up again with hot water then strain it and put the Liquor in a clean Posnet and put to it clear Honey Sugar and Sugarcandy of each ten ounces put into it the White of an Egg beaten
then set it on the Fire and when the Scum rises take it off then strain it without pressing it then set it on the fire again and put into it a quarter of a pint of Rose-water and boil it up to the Consistence of a Syrup Take thereof in the Morning fasting and at four in the Afternoon and when you go to Bed and at any time in the Night if you are troubled with a Cough It hath done much good to many it will keep a long time being kept in a Glass stopp'd with a Prune and tied on with a Bladder A Comfortable Syrup against Melancholy Take the clear Juice of Borage of Bugloss and Pippins of each half a pound Juices of Sorrel Hops and Endive of each two ounces Cinamon and yellow Sanders of each one dram Clarifie the Juices with the White of an Egg and boil it to a Syrup with one pound of Sugar Then take Cochines one dram Saffron half a dram Lignum Aloes rasped one scruple tie them up in a thin Cloth and hang it in the Syrup Another Syrup of Pippins against Melancholy by Dr. Fryer Take twelve large Pippins cut them through the middle and core them but pare them not boil them in two quarts of Water with a gentle Fire to a quart then strain it through a Hypocrass bag without crushing them then boil the Liquor to a Syrup with a sufficient quantity of Sugar then take four grains of Ambergreece and ten grains of Saffron put it in a little Tiffany bag and hang it in the Syrup Take of this Syrup now and then two spoonfuls with four spoonfuls of borage-Borage-water and eat now and then the quantity of a small Walnut of Conserve of Borage drinking the said Draught after it This Course is Excellent to Cure and prevent Melancholy Syrup of Clove-Gill flowers Take of the best and fragrantest Clove Gilli-flowers one pound the Whites clipt off put them in a Pipkin and powr upon them so much hot water as will cover them crush them well down and let them stand all night then strain them and warm the Liquor gently and dissolve in it fine Sugar in fine Powder three pound of Sugar will suffice for a quart of Liquor but take great heed you do not boil it for all Authors forbid because in the boyling of it you will lose all the fragrant and cordial Spirits of the Flowers If you find that your Syrup is too thin with three pound of Sugar to a quart of Juice then you may take four pound to one quart of Juice Some Women do admire that this Syrup should keep not being boiled but I can assure you upon experience that it will keep as well as if it had been boiled and I am sure that it is a great deal better and more cordial for the reason which I have given Note That some let them stand four or five days before they strain the Liquor To make the best and richest Syrup of Clove-Gilli-flowers Take what quantity you please of the best Flowers their Whites clipt off then take double the quantity of them of fine Loaf-Sugar powdred and sifted put some of the Flowers into a Crock or Pitcher and on the top of them some Sugar then another Lay of Flowers upon the Sugar and Sugar upon them and so continue till all your Flowers and Sugar are laid then set the Vessel in a Pot or Kettle of boiling water stopping the Pitcher and laying a weight upon it to keep it from rising in the Water keep the Water boyling for seven or eight hours having another Vessel of boyling Water ready to supply it as it wasts for it must be always kept fill'd up to reach as high as the Flowers in the Pot after this powr it hot through a Hair-Sieve into a Bason and when it is cold bottle it up and stop it close and you shall have a most rich Syrup very Cordial and Odoriferous far beyond all compare but if you would have more in quantity and not so rich powr some white Wine upon the Flowers and Sugar before you set it to boil and you will have also a very fine Syrup After this manner you may make Syrup of Roses but you need not clip the Roses and single refined Sugar will serve An Excellent Syrup of Aqua Vitae for a Cold or Cough or Shortness of Breath Take half a pint of the best Nantz-Brandy put it in a Silver or Pewter Porringer set it upon Embers and put into it four ounces of powdered Sugar candy when it is warm sire it with a Paper and let it burn until it goes out of it self and leaves a Syrup behind but you must stir it all the while with a Silver Spoon Take of this Syrup two parts and mingle it with one part of Oximel of Squills which is a most Sovereign thing for the Breast and Lungs Phthisick Astma and Shortness of Breath Syrup of Corn Poppy-flowers Take Fresh red Poppies two pound infuse them in warm water for twelve hours then strain the Liquor and infuse fresh Poppies in it as before then strain it again and with an equal quantity of Sugar make a Syrup in Balneo Mariae It is Excellent in Feavers causes Rest eases the Cough and all other Pains and the Colick abates the Rage of the Plurisie eases the violent pain of the Stone stops all sorts of Fluxes the Whites in Women the Loosness and bloody Flux The Dose is from one Spoonful to two To make Syrup of Aniseeds by Dr. Quirceton Take Aniseeds bruised two ounces infuse them in a quart of Sack for three days then strain it with one pound of Sugar boil it very gently to a Syrup This Syrup is good for the Breast and Lungs expels Wind eases the Colick provokes Vrine and cleanses the Reins Mothers and Nurses should never be without this Syrup for it is an excellent thing to give to young Children for the Gripes to which they use to be very subject A most Excellent Syrup to restore such as have been lingering in a long and wasting Consumption Take the Flesh of Snails four ounces French Barley two ounces Dates one ounce Raisins Liquoras of each six drams Sebestens and Jujebs of each twelve in number seeds of Cotton Mellons Cucumbers and Gourds of each half an ounce seeds of Lettice and white Poppies of each two drams the Herbs Coltsfoot and Lungwort of each a handful bruise the Seeds stone and bruise the Raisins and shred the Herbs and the other Ingredients and boil them all in three quarts of Water to two quarts then strain it and boil the Liquor to a Syrup with two pound of Sugar and Sugar of Roses and Diatragagant Frigida of each five ounces which you must have of the Apothecaries Dose two three or four ounces at a time Several other Pectoral Syrups as Syrup of Ground-Ivy of Turnips Syrup of Ale and others you have in the Chapter of Remedies for the Breast and Lungs CHAP. XV. Select EMULSIONS or
of Salt then bath the part swelled therewith as hot as you can endure it With this he cured himself of a great Bruise and Swelling upon his Foot which was caused by a piece of Brick that fell upon it from the Top of a Chimney Another infallible and often Approved Remedy for a Bruise and Swelling to discuss the Humors and Tumor Take some Tow of Flax or Hemp of Flax is best and moisten it with Nantz Brandy then spread it over with Honey then sprinkle some of the Brandy upon the Honey and having bathed the swell'd part with a little Brandy lay it on This cured a Boy who fell upon his Face and a Knob as big as an Egg swelled presently upon his Forhead they laid this Remedy to it and by the next Morning it was well The like happened to a Girl a Gentleman's Daughter and I coming into the House when it was newly done advised them to use this Remedy which they did and the next day all the Swelling was gone A Servant Maid fall down the Stairs and exceedingly bruised her foot and Aâ—kle-Bone whereupon it swelled very much her Mistress seeing me go by called to me and told me of the Accident that happened to her Maid asking my Advice I advised her to use this Remedy which she did and it was perfectly cured It is a great Discussive of Humors CHAP. XVIII Select Remedies against the PLURISIE An Infallible Remedy for a Plurisie Experienced by Mr. Trear a Famous Chirurgeon and also by Dr. Tresfel TAke a Pippin open it at the Top take out the Core then fill it with white Frankincense then stop it again close with the piece you took out at the top and roast it in hot Ashes then beat it to Mash and let the Patient eat it Another Approved Remedy for the same Take three of the biggest round Balls of Horse-Dung break them in pieces and boil them in a quart of white Wine till a pint is consumed then strain it and sweeten it with Sugar and let the Patient drink a good draught of it and keep him warm in his Bed Another very Excellent Remedy for the same Let the Patient drink a good Glass-full of the Juice of Chervil which is a great purifier of the Blood It hath cured many Another Remedy for the Plurisie in case Bleeding cannot be admitted Take fine wheat-flower make and bake a Cake of it which cut through the middle parting one side from the other and spread upon the Crumb of each of them Treacle or Mithridate and apply each side of the halves to each side of the Patient and use at the same time the Drink made of the Horse-Dung boild either in Wine or strong Ale Stone-Horse dung is best A Purge for the Plurisie Take half an ounce of Sena French Barley and Liquoras of each an ounce Raisins Tamarins and Maidenhair of each half an ounce Violet and Strawberry-Leaves of each an handful boil all of them in a Pottle of water to a quart then strain it and drink a draught thereof every Morning for four or five days together and if you have not four or five Stools in a day take another Draught at two in the Afternoon For the Cramp Take Oil of Earth-worms and anoint the Hams well therewith the Calves of the Legs and under the Knees forward Another Take a fresh Eel flay it and dry the Skin and tie it about the place afflicted or put it over the place between the Blanket and Sheet when you are laid in Bed Another for the same Take Bawm and Rosemary of each a handful shred them very small and chop or stamp them then put them in a Dish upon a Chafing-dish of Coals cover the Dish with another and when the Herbs are very hot apply them to the place afflicted For the Falling of the Vvula which some call the Palat of the Mouth Sir Kenelm Digby says it is an infallible Remedy for the Falling of the Vvula to do thus Gag your self with the Joint of your Thumb whose one end joyneth to the Hand and the other is the middle Juncture of the Thumb let your two Rows of Teeth rest upon these two ends of that Joint so as to make you gape wide keep your self gaping thus as long as you can all the while sucking in your Breath When you are weary take out your Thumb and rest then repeat it again and â—â—st again when you are weary you shall not have done so twice but your Vvula will be restored to its due place CHAP. XIX Select Remedies for the PILES and HEMORHOIDS Excellent Remedies for the Piles TAke white Lead in fine powder one dram burnt Allum two drams mix them with Hogs-grease and Plantane-water and then anoint the grieved place therewith Another infallible and often approved Remedy against the Piles Take Pilewort stamp it and mix it with fresh unsalted Butter in May working into it as much of the Herb as you can maake it well take in so that the Butter be highly green then melt it over the fire and let them boil gently till the Butter have taken in all the Juice and vertue of the Herb and the superfluous moisture be evaporated In a word you are to make the Butter as strong as you can of the Herb and that it be of a perfect green colour and no fermatick moisture remaining with it when it is cold it will be firm and hard· With this anoint the Piles putting unto them as in the foregoing Receit An approved Remedy against the Hemorhoids Take of the best and fattest Figs six in number cleave them through the middle lay them in a Porringer and powr upon them some good Brandy to cover them two good fingers breath then set the Brandy on a fire and let it burn so long as it will and your Figs will then be very tender and soft then apply one of them as hot as can be endured to the swelled Hemorhoids that comes out and let it remain until it groweth cold which will be less then half a quarter of an hour then apply another half of Figs as before and so continue till you have used all the twelve half Figs and to that end you must keep them warm by the fire This will give you perfect ease though the pain were never so great before and will take away all the swelling and knobs upon the Veins and make them retire orderly into the Body Dr. Bates his Remedy for the Piles wherewith he cured himself when he had them in the greatest extremity that could be he gave this Receipt to Sir Kenelm Digby Take flower of Sulphur one part fine Sugar three parts make this into Tablets or Lozenges with Gum Tragant soaked in red Rose-water into a Mucilage make them round and flat and about one dram a piece Eat of these four or five times a day one at a time doing thus it gave him three or four stools a day and in a little while he was
scrape or shave very thin half a pound of the best and purest yellow Bees Wax and take six spoonful of pure right Canary and put the Wax and Sack into a good sound new glazed Pipkin of four quarts and put it on a Trevit over a gentle Charcole Fire when the Wax is melted take it from the Fire and put into it the Turpentine by degrees still stirring it very well then put in the Sallet Oyl and stir it all very well together for a pretty while then set it on the Fire again and let it boil very gently stirring it carefully all the while when you perceive all to be perfectly united together take it from the Fire and set it by to cool for one Night the next Morning take a big Stick or Bedstaff very clean and put it through the Matter in the Pipkin till it touch the bottom and set it on one side that all the extraneous Moisture may run out and drain very clean after all which is entirely drained out set the Pipkin on the Fire again and when the Matter is very well melted strew into it by degrees with your Finger one ounce of pure good red Saunders reduced by it self without any mixture with beating and searcing in the finest Scarce into the subtilest Powder that possibly can be Then take the Pipkin from the Fire and stir it exceedingly for at least a quarter of an hour that the Saunders may be perfectly mixed and incorporated with the rest of the Unguent and then set it on the Fire again to boil very gently till it become into the perfect state and consistence of an Unguent stirring it very carefully all the while When it is so take it from the Fire and add to it one ounce of pure good natural liquid Balsom and one ounce of the best Oyl of Hypericon or St. John's Wort and stir all exceeding well together for a long time till it be perfectly cold and of a firm Consistence then put it into well glazed earthen pots fast tied with Papers and Bladders and Leaden Covers over them made in manner of a Pipkin-Cover to shut upon them like a Box-lid and set them hollow in the ground a yard deep from the top of the Pots if the place will allow them to remain dry so low which must be considered and arched round about and over them with sticks strong enough to bear the weight of the Earth and keep it from falling close about them and then cover the Vault very well with the Earth you digged out that the Vapour and Steam which riseth from the Earth below may not breath out but circulate about the Pots so to make them ferment and homogeneate and so let remain the space of two Months The Vertues of the said Balsom It cureth any Wound if it be very deep by Syringing and Tenting with Lint dipped therein and Anointing the Parts about if not very deep by only anointing and applying it with Lint it will asswage the Pain and preserve from Inflammation it draweth out broken Bones Splinters or Thorns or any thing that may putrifie or fester and helpeth very speedily in any part of the Body whatever presupposing that the Vitals be not touched it cureth Vlcers in the Body being dissolved in six spoonfuls of good Sack the quantity of a good Nutmeg or in Milk and taken down warm or any inward Bruise caused by a fall or otherwise or any Stitch being taken in Sack as aforesaid One of Sir Kenelm's Servants was troubled with a sore Pain and Stitch extending from his right Pap to his Back-bone and the parts round about which this Balsom made according to Sir Kenelm's own Receipt and taken in Sack as aforesaid quitted him clearly of the first second and third time although the third time he was much distempered with an Ague and Fever which he grew well of in a short time after and imputed the Cure to the Balsom and Sack It is also excellent good so taken against a Consumption It also healeth outward Bruises anointing the grieved part therewith and keeping it warm after anointing It healeth a Fistula or Vlcer though never so deep in any part of the Body by anointing warm and applying to it a Plaister thereof as also Cuts Burns Scalds anointing and applying it with Lint it helpeth Ach in the Bones or Sinews the parts being kept warm after anointing it easeth the Head-Ach by anointing the Temples and Nostrils it very much availeth for Digestion anointing the Stomack and Navil therewith very warm going to Bed It is good to prevent Infection in the time of Pestilence anointing the Lips and Nostrils there with before going abroad in the Morning it will secure you that day taking also some two Drams in plague-Plague-water Lastly it mitigates the Sharpness of Vrine and cureth any venomous Biting or Stinging An Excellent green Balsom or Oyl for green wounds Bruises Strains or Wrenches called the Countess of Chesterfield's green Balsom Oyl TAke a quart of the best old white Wine three pints of the best Oyl Olive mingle them together then put into them these Herbs following being first bruised half a pound of the Flowers and Leaves of St. John's Wort Carduus Benedictus Sage and Valerian of each a pound let them infuse therein four and twenty hours then set the Pot or Glass they are in into a Kettle of Water with store of Straw in the bottom to secure the Glass from breaking and so let it boil in the Kettle with a moderate heat till the Wine is quite consumed which will be in four or five hours sometimes stirring it and have in readiness warm Water to supply it as it boileth away The Countess did boil it in a well Leaded Pipkin on a gentle Charcole Fire having boiled it very well strain it through a strong Canvas Cloth and set it on the Fire again and add unto it a pound and half of the best Venice Turpentine and boil it again the space of a quarter of an hour which done put more into it of these Gums following Olibanum in subtil powder five ounces Powder of Myrrh three ounces Dragons Blood one ounce and so let them boil all together with a sober Fire a quarter of an hour and then take it from the Fire and put it up in a great Glass when it is cold and every Morning a little before Sun-rising set it in some convenient place without doors where it may have the greatest heat of the Sun and take it in at night thus do for the space of ten days together if the Weather permit pricking the Paper that covereth the Glass full of Holes all the while it standeth in the Sun to prevent the breaking of it When you have Vse of this Balsom for a green Wound warm some of it in a Saucer and with a clean Feather anoint and wet the Wound very well with it as hot as the Party can suffer it then wet as much Lint as will fill the Wound in
Venison from whence the Meat of the Pasty is cut in the Liquor wherein Capons and Veal or Mutton have been boiled so to make very strong Broth of them The Bones must be broken that you may have the Marrow of them in the Liquor and they must stew a long time covering the Pot close that you may Make the Broth as strong as you can and if you put some Gravy of Mutton or Veal to it it will be the better When the Pasty is half baked powr some this Broth into it by the hole at the top and the rest of it when it is quite baked and wanteth but standing in the Oven to soak Quaere rather to put it all in at once when the Pasty is sufficiently baked and afterwards let it remain in the Oven a good while soaking You may bake the bones broken with the Broth and Gravy or for want thereof with only water in an earthen pot close stopped till you have all the Substance in the Liquor which you may powr into the Pasty an hour before it is baked enough If you are in a Park you may soak the Venison in the Blood of the Deer and cover the flesh with it clotted together when you put it in Paste Mutton Blood also upon Venison is very good You may season your Blood a little with Pepper and Salt To bake Venison in Pots to keep all the Year After you have boned and skinn'd it proportion it as you would have it to the bigness of your pots then to make your Season for it take of black Pepper two parts and one of white take of Nutmegs Cloves and Ginger a like quantity mingle it with your Pepper so as not to make it so high as the Pepper and put thereto a sufficient quantity of Salt with this season your Venison and as you lay it into the Pots have some small flakes of Mace and Bay Leaves and young Onions and lay a Lay of them in the bottom middle and top and on the top add to it a little whole white Pepper let your Pots be set into a very hot Oven and let them stand full seven hours then draw them and turn the Pot with the bottom upwards after a while all the Gravy will be run out and then take the Pot easily off and pull from the Meat the Onions and Leaves as clean as you can and put your Pots gently on again and let them stand so long until the Fat of that which came out of the Pots be so cold that it may be taken off the Gravy then melt this Fat again and so far as it will go when it is clean scumm'd put in each Pot an equal proportion then take of good sweet Butter such a quantity as will fill up the Pots to be three Inches above the Venison but be sure the Butter be very well clarifi'd then after two days standing tie it very close with Paper and Leather that it take no Air. Do it the same way leaving out the Onions if you please Te Souce a Turkey like Sturgeon or Brawn my Lady Cornwallis her way Take a good fat Turkey or two dress them clean and bone them then tie them up in the manner of a Sturgeon with something clean washed take your Kettle and put into it a pottle of good white Wine a quart of Water and a quart of Vinegar make it boil and season it with Salt pretty well then put in your Turkeys and let them boil til they be very tender when they are enough boiled take them out and taste the Liquor if it be not sharp enough put more Vinegar and let it boil a little then put it into an earthen Pot that will hold both Turkeys when it is cold enough and the Turkeys through cold put them into the Liquor in the pot and be sure they be quite covered with the Liquor let them lie in it three weeks or a month then serve it to the Table as Sturgeon with Fennel on it and eat it with Elder-Vinegar You may do a Capon or two put together in the same manner but first larding it with great Lardons rouled in Pepper and Salt A shorter time lying in the Pickle will serve To pickle Capons my Lady of Portland's French Cook Take two large fleshy Capons not too fat when you have drawn and truss'd them lay them upon a Chasing-dish of Charcole to singe them turning them on all sides till the Hair and Down be clean singed off then take three pound of good Lard and cut it into Lardingpieces about the thickness of a two-peny Cord and Lard it well but first season your Bits of Lard with half an ounce of white Pepper and a handful of Salt then bind each of them well over with Packthred and have ready over the fire about two gallons of Beef-Broth and put them in a little before it boils when they boil and are clean scummed then put in about six Bay Leaves a little bunch of Thyme two ordinary Onions stuck full of Cloves and Salt if it be not already salt enough for pickle when it has boil'd about half an hour put in another half ounce of beaten white Pepper and a little after put in a quart of white Wine so let it boil until it has boil'd in all an hour and so let it lie in the pickle till you use it which you may do the next day or any time within a fortnight instead of Broth you may use Water which is better in case you do four or six which of themselves will make the Pickle strong enough If you will keep them above four days you must make the Pickle sharp with Vinegar See See my Lady Cornwallis pickl'd Turkies in her foregoing Receipt My Lady Newport's bak'd Venison My Lady Newport bakes her Venison in a Dish thus A Side or a Hanch serves for two Dishes Season it as for a Pasty liue the Dish with a thin Crust of good fine Paste but make it pretty thick upwards towards the brim that it may be there Pudding Crust Lay then the Venison in a round piece upon the Paste in the Dish that must fill it up to fill the Pudding but lie at ease Put over it a Cover and let it over-reach upon the Brim with some carved Pasty-work to grace it which must go up with a Border like a Lace growing a little upwards upon the Cover which is a little arched up and hath a little hole in the top to powr in unto the Meat the strong well-seasoned Broth that is made of the broken Bones and remaining lean Flesh of the Venison Put a little more Butter or Beef-Suet to the Venison before you put the Cover on unless it be exceeding fat This must bake five or six hours or more as an ordinary Pasty An hour or an hour and half before you take it out to serve it up open the Oven and draw out the Dish far enough to powr in at the little hole of the Cover
in due time upon the toasted bread to mittoner c. If you boyl some half roasted meat with your broth it will be the better Another Make a good Strong broth of Veal and Mutton then take out the Meat and put into it a good Capon or Pullet but first if it be very fat parboyl it a little to take away the oyliness of it and then put into the broth and when it hath boyled a little therein put in some grated bread a faggot of sweet herbs two or three blades of Mace and a peell'd Onion when it is ready to be dish'd up take the yolks of six Eggs beat them very well with two or three spoonfuls of White wine Then take the Capon out of the broth and thicken it up with the Eggs and so Dish it up with the Capon and toasts of White bread or slices which you please and have ready boyled the Marrow of two or three bones with some tender boyled white Endive and strow it over the Capon Quaer Of Beating some blanched Almonds with some of the broth and then putting it to the rest whilst it is Stewing For plain Savoury English Pottage Make it of Beef Mutton and Veal at least adding a Capon Pullet or Pigeons Put in at first a quartered onion or two some oatmeale or French Barley some bottom of a Venison Pasty Crust twenty whole grains of pepper four or five Cloves at least and a little bundle of sweet herbs store of Marigold flowers You may put in Parsley or other herbs A good Savoury Strong Broth as it was made for the Queen on mornings Make very good Broth with some lean of Veal Beef and Mutton and with a brawny Hen or young Cock. After it is scummed put in an Onion quartered and if you like it a clove of Garlick a little Parsly a sprig of Thyme as much Mint a little Baum some Coriander seeds bruised and a very little Saffron a little Salt Pepper and a Clove When all the substance is boyled out of the meat and the broth very good you may drink it so or pour a little of it upon toasted sliced bread and stew it till the bread have drunk up all that broth then add a little more and stew so adding broth by little and little that the bread may imbibe it and swell whereas if you drown it at once the bread will not swell and grow like Jelly and thus you will have a good Pottage You may add Cabbage or Leeks or Endive or Parsly Roots in the due time before the broth hath ended boyling and time enough for them to become tender In the Summer you may put in Lettice Sorrel Purslane Borage and Bugloss or what other Pot-herbs you like But green herbs do rob the strength and vigour and cream of the Pottage The Queens ordinary Bouillon de fante in a morning was thus A Hen a handful of Parsley a sprig of Thyme three of Spearmint a little Baum half a great Onion a litle Pepper and salt and a Clove as much water as would cover the Hen and this boyled to less than a pinte for one good pottinger full An Excellent and wholsom Water-grewell is thus made Into a Poshet of two quarts of water besides the due proportion of beaten Oatmeale put two handfuls of Wood-sorrel a little chopped and bruised and a good quantity of picked and washed Currans tyed loosely in a thin stuff bag as of Bolter cloath boyl these very well together seasoning the Composition in due time with Salt Nutmeg Mace or what else you please as Rosemary c. when it is sufficiently boyled strain the Oatmeal and press out all the juice and humidity of the Currans and herbs throwing away the insipid husks and season it with sugar and butter and to each pottingerfull two spoonfuls of Rhenish wine and the yolk of an Egg. Venison or Mutton c. is well baked in a Lattin Coffin but then you must Line it within with Paste to have Pudding Crust and cover it with Paste as a Venison Pasty The Coffin must be near a hands breadth high and more long than broad You may have of several sizes to Bake from a Side of Venison to half or a quarter To Bake Mutton c. in a Stewing manner you must have a Cover to it of the same like a Box. To make ordinary plain wholsome Posset when you Sup not Do thus Put a Pinte of good milk to boyl as soon as it doth so take it from the fire to let the great heat of it cool a little for doing so the Curd will be the tenderer and the whole of a more uniform consistence When it is pretty well cooled pour it into the pot wherein is about two spoonfuls of Sack and about four of Ale with sufficient Sugar dissolved in them So let it stand a while near the fire till you eat it Mr. May makes thus his Smallage Grewell that he takes constantly for his Breakfast and after his Pellets of Butter and Liquorice in the Spring In a Marble Mortar beat great Oatmeale to meal which requireth long beating then boyl it three or four hours in spring-Spring-water to a Posnet full of two or three quarts of water he putteth not above half a pottinger full of Oatmeale before it is beaten for after beating it appeareth more To this quantity he puts as much Smallage as he buyeth for a penny which maketh it strong of the herb and very green Chop the Smallage exceeding small and put it in about a good half hour before you are to take your Possâ—et from the fire You are to season your grewell with a little salt at the due time and you may put a little Nutmeg and Mace to it When you have taken it from the fire put into it a good proportion of Butter which stir well to incorporate with the Grewell when it is melted Grewel of Oatmeal and Rice Doctor Pridion ordered my Lord Cornwallis for his chief Diet in his Looseness the following Grewel which he found very tastful Take about two parts of Oatmeal well beaten in a Mortar and one part of Rice in subtil Powder boil these well in water as you make Water-Grewel adding a good proportion of Cinamon to boil also in due time then strain it through a Cloth and sweeten it to their Taste The Yolk of an Egg beaten with a little Sherry Sack and put to it is not bad in a Loosness at other times you may add Butter it is very tastful and nourishing To make a pleasant and wholsom Flummery Cawdle Take some Lumps and Spoonfuls of Flummery when it is cold boil it with Ale and white Wine then sweeten it with Sugar to your Taste A Nourishing Almond-Cawdle for weak Persons Take four ounces of blanched Almonds stamp and strain them with a quart of good Ale then boil it gently and put to it the yolks of two new-laid Eggs and season it with Sugar it is very nourishing for weak Persons
Another strengthening Cawdle Take a quart of the best strong Ale-wort of the first running and put into it three Dates shred small one Nutmeg grated a small stick of Cinamon and three Leaves of Comfry boil them all together to a pint then put thereto half a pound of of the Pith of an Oxe and a pint of good Muscadine let it boil three or four walms and then add a pint of red rose-Rose-water and twelve yolks of Eggs sweeten it with white Sugar candy to your Taste An Emulsion or Almond-Milk to strengthen cool and to induce Sleep Take half a pound of blanched Almonds beat them in a Mortar sprinkling them now and then with Barly-water then when they are well beaten put more Barly water to them and strain it through a Cloth beat the Almonds again with that remaineth in the Cloth and strain them again with more Barly-water do this again till you get all the Milk out of the Almonds and that you have employed a quart of Barly-broth then put them to two ounces of Rose-water and four ounces of fine Sugar and so drink it Very good Oatmeal Pap by Dr. Colladon Put beaten Oatmeal to soak an hour or two in Milk as you do in Water when you make Flummery then strain it out into a Posnet through a sitting Strainer and if you judge it too thick of the Oatmeal for sufficient boyling add more Milk to it Set this to boil putting then into it a Lump of Sugar about as big as a little Walnut and stir it well all the while that it burn not to About an hours boyling is sufficient by which time it should be grown pretty thick put then a good Lump of fresh Butter to it which being well melted and stirred into the Pap and incorporated with it take it from the fire and put it into a Dish and strew some fine Sugar upon it or mingle some Sugar with it to sweeten the whole quantity You may season it also with rose-Rose-water or orange-flower-Orange-flower-water or Ambergrease or some Yolks of new-laid Eggs. You may put in a very little Salt at the first Wheaten Flummery In the West-Countrey they make a kind of Flummery of Wheat-flower which they judge to be more hearty and pleasant than that of Oatmeal thus Take half or a quarter of a Bushel of good Bran of the best Wheat which containeth the purest Flower of it though little and is used to make Starch and in a great wooden Bowl or Pail let it soak with cold water upon it three or four days then strain out the Milky water from it and boil it to a Jelly or like Starch which you may season with Sugar and Rose and Orange flower-flower-water and let it stand till it be cold and gellied then eat it with White or Rhenish Wine or Cream or Milk or Ale Pap of Oatmeal-Panado Beat Oatmeal small put a little of it to Milk and let it boil stewingly till you see that the Milk begins to thicken with it then strain the Milk from the Oatmeal this is as when you soak or boil out the Substance of Oatmeal with Water to make Flummery then boil up that Milk to the height of Pap which sweeten with a little Sugar and put to it some yolks of Egg dissolved in Rose or orange-flower-Orange-flower-water and let it mittoner a while upon a Chafing-dish quaere of a little Sack if it turn not the Milk and a little Butter if you like it you may boil a little Mace in the Milk Another Beat a couple of new-laid Eggs in good clear Broth heat this a little stirring It all the while then powr this upon a Panado made thick of the same Broth and keep them a little upon the Chafing-dish to incorporate stirring them all the while quaere of putting to it a little Wine also Juice of quick Oranges To stew Wardens or Pears Pare them put them into a Pipkin or into our Engin with so much red or Claret Wine and Water of each at much as will near reach to the top of the Pears stew or boil them gently till they grow tender which may be in two hours after a while put in some sticks of Cinamon bruised and a few Cloves when they are almost done put in Sugar enough to season them well and their Syrup which you powr out upon them in a deep Plate To stew Apples Pare them and out them into Slices stew them with Wine and Water as the Pears and season them in like manner with Spice towards the end sweeten them with Sugar breaking the Apples into Pap by stirring them When you are ready to take them off put in good store of fresh Butter and incorporate it well with them by stirring them together You stew these between two Dishes the quickest Apples are the best A Sack-Posset as Sir Kenelm's House-keeper made it for him Take three pints of Cream boil in it a little Cinamon a Nutmeg quartered and two spoonfuls of grated Bread then beat the yolks of twelve Eggs very well with a little cold Cream and a spoonful of Sack when your Cream has boil'd about a quarter of an hour thicken it up with the Eggs then sweeten it with Sugar and take half a pint of Sack and six spoonfuls of Ale and put it into the Bason or Dish you intend to make it in with a little Ambergrease if you please then powr your Cream and Eggs into it holding your hand as high as conveniently you can gently stirring in the Bason with a Spoon as you powr it so serve it up If you please you may strew Sugar upon it You may strew Ambered Sugar upon it as you eat it or Sugar beaten with Cinamon if you like it Sillibubs by the Lady Middlesex My Lady Middlesex makes Sillibubs for little Glasses with Spouts thus Take three pints of sweet Cream one of quick white Wine or Rhenish and a good Wine-Glass full better than a quarter of a pint of Sack mingle with them about three quarters of a pound of fine Sugar in powder Beat all these together with a whisk till all appeareth converted into Froth Then powr it into your Sillibub-Glasses and let them stand all Night The next day the Curd will be thick and firm above and the Drink clear under it I conceive it may do well to put into each Glass when you powr the Liquor into it a Sprig of Rosemary a little bruised or a little Limon-peel or some such thing to quicken the Taste or use Amber-Sugar or Spirit of Cinamon or of Lignum Cassiae or Nutmegs or Mace or Cloves a very little A Receipt for a Tansie Spinage Sorrel Tansie Wheat a Quart of Cream Bread the quantity of a twopeny Loaf twenty Eggs and half the Whites one Nutmeg half a pound of Sugar and the Juice of a couple of Limons Spinage is the chief Herb to have the Juice Wheat also is very good when it is young and tender You must not take much Sorrel for fear of
did eat of them To make Harts-horn Jelly Take four pounds of Harts-horn rasped boil it in two quarts of Water til it be a Jelly which you may try upon a Plate it will be so in four or five hours gentle boiling and then strain the clear Liquor from the Horn which will be a good quart then set it on the Fire again with fine Sugar in it to your Taste with half a pint of white Wine or Sack in it and a Bag of Spice containing a little Ginger a stick of Cinamon bruised and a Nutmeg quartered and two or three Cloves bruised Assoon as it beginneth to boil put into it the Whites of three or four Eggs beaten and let it boil up gently til the Eggs harden into a Curd then pour into it the Juice of four Limons and take it presently off the Fire and run it through an Hypocras Bag. My Lady Paget's Harts-horn Jelly Take a small Cock-Chick when it is scalded slit it in two pieces lay it to soak in warm water until the Blood be well out of it then take a Calves-foot half boiled slit it in the middle and pick out the Fat and Black of it put these into a Gallon of fair Water scum is very well then put into it an ounce of Harts-horn and half an ounce of rasped Ivory when it is half consumed take some of it up and if it jelly take it off and put it into a Bason then beat the Whites of four Eggs with four spoonful of Rosewater and put it to the Jelly with a quarter of an ounce of Cinamon well bruised one flake of Mace three or four thin slices of Ginger one top of Rosemary and two or three of sweet Marjoram sweeten it with fine Sugar then set it over a Chafing-dish of Coals and stir it well then cover it close and blow under it to make it boil till the Curd hardens then wring into it the Juice of half a Limon and take it presently from the Fire and strain it If you would have it more Cordial you may add one Grain of Ambergrease and half a Grain of Musk ground with a little Sugar The Way to dress Poor John to make it very tender and good Meat Put it into a Kettle in cold Water and so hang it over the Fire and let it soak and stew without boiling for three hours but the Water must be very hot then make it boil two or three walms By this time it will be very tender and swelled up then take out the Back-bone and put it to fry with Onions if you put it first into hot water as Ling and such Salt-fish or being boyled if you let it cool and heat it again it will be tough and hard Buckorn is to be watered a good hour before you put it to the fire then boyl it till it be tender which it will be quickly then Butter it as you do Ling and if you will put Eggs to it To Stew or Dress an Eel with Ragust the French way Cut the Eel in pieces and put them into your Stew-pan with white wine Butter Sibbalds and Parsly shred some Capers Salt and Pepper and a few chippings of bread to allay the sauce when it is enough serve it up and if you will you may make a white sauce to it with whites of Eggs and Verjuice or white wine and Vinegar To Stew a Carp in Short Broth. Cut the Carp in pieces and cast them into white-Wine or half water and half white wine Season it with Pepper Salt and Cloves some Limon or Orange-peel put into it a bundle of Parsly and Thyme with an Onion if you will let it stew easily till there remain but a little Broth or Sauce then put into it some Butter and some Parsly shred very small then serve it up Salmon in Short Broth. Boil it in Wine Water and Vinegar till it be tender then put into it a piece of Butter which will enter into the fish then take it out and put it in a Cloath and eat it with Vinegar you may make also a sauce to it with Butter and Anchovies which is an excellent Sauce for it Monsieur St. Ebremonds way of Stewing Oysters Take what quantity you will of the best Oysters to eat raw open them putting all their water with the fish into a Bason Take out the Oysters one by one that you may have them washed clean in their own water and lay them in the dish you intend to Stew them in Then let their water run upon them through a fine linnen that all their foulness may remain behind Then put a good great Lump of Butter to them which may be when melted half as much as their water Season them with Salt Nutmeg and a very few Cloves Let this boyl smartly covered when it is half boyled put in some Crusts of light French Bread and boil it on till all be enough then serve them up My Lord of St. Albans's way to Boyl Beef most tender and short Take a Rump or Brisket of Beef keep it without Salt as long as you may without danger to have it smell ill for so it grows mellow and tender which it would not do if it were presently salted When it is sufficiently mortifi'd rub it well with Salt let it lie so but a day and a night or at most two nights and a day Then boyl it in no more water then is necessary boyl it pretty smartly at first but afterwards but a simpring or Stewing Boyling which must continue seven or eight hours Sometimes he boyls it half over night and the rest the next morning If you should not have time to Salt it you may supply that want thus When the Beef is through boyled you may put so much Salt into the Pot as to make the Broth like brine and then boil it gently an hour longer or take out the Beef and put it into a deep dish and put to it some of his broth made brine and cover it with another dish and stew it so an hour A Hanch of Venison may be done the same way OF PRESERVING CONSERVING and CANDYING c. Apples in Gelly my Lady Pagets way set down by Sir Kenelm Digby MY Lady Paget makes her fine Preserved Pippins thus They are done best when Pippins are in their prime for quickness which is in November Make your Pippin-water as strong as you can of the Apples and that it may be the less boyled and consequently the paler put in at first the greatest quantity of pared and quartered Apples the water will bear To every pint of Pippin-Water add when you put the Sugar to it a quarter of a pint of fair Spring-Water that will bear Soap of which sort only you must use and use half a pound of Sugar the purest double Refined If you will have much Gelly two Pippins finely Pared and whole will be enough you may put in more if you will have a greater Proportion of substance to the
groweth thin you must still boil it again Preserved Walnuts are very Cordial Pectoral and Stomachal they strengthen the Stomach and cause a good Digestion and are excellent in Fluxes and Loosness they expel Wind out of the Stomach and Bowels and are a most Sovereign Antidote against the Plague and infectious Air. To keep Goosberries green and fresh so that you may make a green Goosberry-Tart at Christmas Take green Goosberries when they are full grown put them fresh gathered without much handling them into Stone-Bottles stop them very close and put store of wax about the Corks then bury the Bottles in the ground or under a heap of Coals in the Cellar and they will keep fresh and green all the Winter long To Preserve Grapes green upon a Vine all the Winter Cut a Branch of the Vine that is full of clusters of Grapes close up both ends of the Vine with store of warm wax then lay the Vine along upon nails under the Roof of a Chamber and let it remain there with the grapes upon it and they will keep green and fresh all the Winter long without rotting or withering My Lady Wendibanks Curious Red Marmelade of Quinces Take six pound of flesh of Quinces and as much pure Sugar and eight pints of juice Boyl this up with a quick fire till you have scummed it then pull away all the coals and let it but simper for four or five hours remaining covered renewing from time to time so little fire as to cause it so to continue simpring But assoon as it is scummed put into it a handfull of Quince-kernels two Races of Ginger sliced and fourteen or fifteen Cloves whole all these put into a Tiffany bag tyed fast when you find that the colour is almost to your mind make a quick fire and boyl it up apace then throw away the bag with the things in it and put up your Marmelade when it is cold enough Another by the same Lady Put the Quinces pared and sliced into a Pot as above and to every pound of this flesh put about a quarter of a pint of fair water and put this into a Kettle of boiling water till you perceive all the Juice is boyled out of the Quinces Then strain it out and boyl this Liquor till you perceive it gellieth upon a Plate Then to every pint of Liquor put a pound of Sugar and boyl it up to a Gelly skimming it well and you will have a pure gelly To make a very Beautifull and clear Paste of Apricocks which tastes most quick of the fruit from the same Lady Take six pound of Pared and sliced Apricocks put them into a high pot which stop close and set it in a Kettle of boyling water till you perceive the flesh is all become an uniform Pulp then put it into your Preserving-pan and boil it gently till it be thick stirring it carefully all the while Then put two pound of pure sugar to it and mingle it well and let it boil gently till you see that it comes to such a thickness and solidity that it will not stick to a plate Then make it up into what form you please In this manner you may make Paste of Rasps and Currans To make a Pleasant and Beautiful Sweet-meat of Rasps and Currans Boil Rasps in such a Pot as in the foregoing Receipt till they be all come to such a Liquor then let the clear run through a Strainer to a pint whereof put a pound of Red Currans first stoned and the black ends cut off and a pound of Sugar Boil these till the Liquor be gellied then put it in glasses it will look like Rubies in clear Gelly You may do the like with Cherries either stoned and the stalks cut off or three or four capped upon one stalk and the stones left in the first and boiled in Liquor of Rasps A COLLECTION OF CHOICE RECEIPTS For Making of METHEGLIN SIDER CHERRY-WINE c. METHEGLIN is esteemed to be a very wholsom Drink and doubtless it is so since all the world consents that Honey is a precious Substance being the Choice and Collection which the Bees make of the most pure most delectable and most odoriferous Parts of Plants more particularly of their Flowers and Fruits Metheglin is therefore esteemed to be an excellent Pectoral good against Consumption Phthisick and Asthma it is cleansing and diuretick good against the Stone and Gravel it is restorative and strengthening it comforts and strengthens the Noble parts and affords good Nourishment being made Use of by the Healthy as well as by the Sick My worthy Master that incomparable Sir Kenelm Digby being a great Lover of this Drink was so curious in his Researches that he made a large Collection of the choicest and best Receipts thereof which you have here inserted with the Names of the Persons which communicated them to him My Lady Hews's Receipt to make White Mead. TAke Rosemary Time Sweet-bryer Egrimony Wood-Bettany Eie-bright Scabius of each a like quantity Roman wormwood of each of these a proportion which is to every handful of these herbs a sixteenth part of a handful of these latter steep them a night and a day in a wooden Bowl of water covered the next day boyl them very well in another water til the colour be very high then take another quantity of water and boyl the herbs in it til it look green and so let it boyl three or four times or as long as the Liquor looketh any thing green and so let it stand with these herbs in it a day and a night to every gallon of this water put a quart of pure clear honey the Liquor being first strained from the herbs your Liquor if it be strong enough will bear an Egg the breadth of three pence above water when you have put your Honey into the Liquor you must work and Labour it together a whole day until the Honey be consumed Then let it stand a whole night in clearing then put it into a kettle and boyl it for one quarter of an hour with the whites and shells of six Eggs so strain it clean and let it stand a cooling then put it into a Barrel and take Cloves Mace Cinamon Nutmegs and beat them together put them into a linnen bag hang'd by a thred in the Barrel if you will have it work and you may drink of it presently take the Whites of two or three eggs a spoonfull of Barm two spoonfuls of Wheat-flower beat all these together let it work before you stop it up then afterwards stop it well with clay and Salt temper'd together to keep it the longer moist Sr. Edward Baintons's Receipt to make white Metheglin which my Lord of Portland who gave it to Sr. Kenelm Digby said was the best he ever drank Take Sweet marjorum Sweet Bryar buds Violet leaves Strawberry leaves of each one handful and a good handful of Violet flowers the double ones are the best broad Time Borage Agrimony of
each half a handful and two or three branches of Rosemary the seeds of Caroway Coriander and Fennel of each two spoonfuls and three or four blades of large Mace Boyl all these in eight gallons of running water three quarters of an hour then strain it and when it is but bloud warm put in as much of the best Honey as will make the Liquor bear an Egg the breadth of six pence above the water Then boyl it again as long as any Scum will rise Then set it abroad a cooling and when it is almost cold put in half a pinte of good Ale-barm and when it hath wrought til you perceive the Barm to fall then Tun it and let it work in the Barrel til the barm leaveth rising filling it up every day with some of the same liquor When you stop it up put in a bag with one Nutmeg sliced a little whole Cloves and Mace a stick of Cinamon broken in pieces and a grain of good Musk. You may make this a little before Michaelmas and it will be fit to drink at Lent My Lady Grovers Receipt to make white Mead which is very Excellent Take to four gallons of water one gallon of Virgin honey let the water be warm before you put in the honey and then put in the whites of three or four Eggs well beaten to make the scum rise when the honey is throughly melted and ready to boyl put in an Egg with the shell softly and when the Egg riseth above the water to the bigness of a groat in sight it is strong enough of the honey the Egg will quickly be hard and so will not rise therefore you must put in another if the first do not rise to your sight you must put in more water and honey proportionable to the first because of wasteing away in the boyling it must boyl near an hour you may if you please boyl in it a little bundle of Rosemary Sweet Marjorum and Time and when it tastes to your liking take it forth again many do put sweet Bryar berries in it which is held very good when your Mead is boyled enough take it off the fire and put it into a Kive when it is bloud warm put in some Ale barm to make it work and cover it close with a blanket in the working the next morning Tun it up and if you please put in a bag with a little Ginger and a little Nutmeg bruised and when it hath done working stop it up close for a month and then Bottle it Dr Floyds Receipt to make Methaglin which is highly Commended Take Spring water and boyl it with Rosemary Sage Sweet margerum Baum and Sassefras until it hath boyl'd three or four hours the quantity of herbs is a handful of them all to one gallon of water of each a like proportion and when it is boyled set it to cool and settle until the next day then strain your water and mix it with honey until it will bear an Egg the breadth of a groat above the water then set it over the fire to boyl take the Whites of twenty or thirty Eggs and beat them mightily and when it boyls pour them in at twice stir it well together and then let it stand until it boyls apace before you scum it and then scum it well and then take it off the fire and pour it in earthen things to cool and when it is cold put to it five or six spoonfuls of the best yeast of Ale you can get stir it together and then everyday scum it with a bundle of feathers until it hath done working then Tun it up in a Cask that Sack was in and to every six gallons of Metheglin one pinte of Aqua vitae or a quart of Sack and a quarter of a pound of ginger sliced with two or three Limons and Orange-peals in a bag to hang in it When this Lady made this Meade She used to make a Rundlet of ten or twelve gallons at a time to which the Whites of Eggs above-named was a fit proportion My Lady Salisburies Receipt to make Meath Take to six quarts of water a quart of the best Honey and put it on the Fire and stir it till the Honey is melted and boil it well as long as any scum rises and now and then put in some cold water it makes the scum rise clear off and keep your Kettle up as full as you put it on when it is boiled enough about half an hour before you take it off then take a quantity of Ginger sliced and well scraped first and a good quantity of Rosemary and boil both together for the Rosemary and Ginger put in to please your own Taste more or less and when you take it off the Fire strain it into your Vessel either into a well seasoned Tub or a great Cream-pot and the next Morning when it is cold powr it softly the Top from the Setlings into another Vessel and then some little quantity of the best Ale-Barm to it you can get and cover it with a thick Cloath over it in the Summer and the Winter it will be longer ripening keep it warmer covered in a close place and when you go to Bottle it take with a Feather all the Barm off and put it into your Bottles and stop it close up in ten days you may drink it and if you think six quarts of water be too much and would have it stronger then put in a greater quantity of Honey My Lord Gorge his Mead. Take a sufficient quantity of Rain-water and boil in it the Tops of Rosemary Eglantine Betony Strawberry Leaves Wall-Flowers Borage and Bugloss of each a handful a sprig of Bays and two or three of Sage then take it off the Fire and put a whole raw Egg in it and powr in so much Honey till the Egg rise up to the Top then boil it again scumming it very well and so let it cool then Tun it up and put Barm to it that it may ferment well then stop it up and hang in it such Spices as you like best it will not be right to drink under three or four Months The Lady Vernon's White Metheglin Take three gallons of water rain-Rain-water is best boil in it broad Thyme Rosemary Peniroyal Muscovy of each three handful then put it into a Stone-pan to cool and strain away the Herbs and when it is cold put in a quart of Honey and mix it very well then put to it one Nutmeg and a little Cinamon Cloves and Ginger some Orange and Limon Peels then boil it very well and scum it very well while any will rise then put in your Spices and try with a new laid Egg and the stronger it is the longer yon may keep it and if you will drink it presently put it up in Bottles and rub the Corks with Yeast that it may touch it and it will be ready in three or four days to drink and if you make it in the Spring
put no Spices but Cloves and Cinamon and add Violets Marigolds Cowslips and Gilliflowers and be sure to stop your Vessel close with Cork and to this put no Yeast for the Gilliflowers will set it to work My Lady Gargrave's Metheglin Take a Gallon of Honey put to that four gallons of Water stir them well together and boil them in a Kettle till a gallon be wasted which boiling and scumming then put that into a Vessel to cool when that is almost as cold as Ale-wort then clear it out into another Vessel then put Barm upon it as you do to your Ale and so let it work and then Tun it up into a Vessel and put into it a Bag with Ginger Cloves and Cinamon bruised a little and so hang the Bag in the Vessel and stop it up very close and when it hath stood a month or six weeks bottle it up and so drink it My Lady used to put a little Limon peel into some of her Metheglin for those that liked that Taste which most persons did very much My Lord Herbert's Receipt to make Metheglin Take fair water and the best Honey beat them well together but not in a wooden Vessel for wood drinks up the Honey put it together in a Kettle and try it with a new-laid Egg which will swim at the top if it be very strong but if it bobb up and sink again it will be too weak boil it an hour and put into it a bundle of Herbs what sort you like best and a little Bag of Spice of Nutmeg Ginger Cloves and Mace and Cinamon scum it well all the while it boils when it hath boiled an hour take it off and put it into earthen Pans and so let it stand till next day then powr off all the clear of it into a good Vessel that hath had Sack in it or white Wine hang the Bag of Spice in it and so let it stand very close stopt and well fill'd for a month or longer then if you desire to drink it quickly you may bottle it up if it be strong of the Honey you may keep it a year or two if weak drink it in two or three months one quart of Honey will make a gallon of water very strong a sprig or two of Rosemary Thyme and Marjoram are the Herbs that should go into it My Lady Pooley's Receipt to make Metheglin Take eight gallons of water set it over a clear fire in a Kettle and when it is warm put into it sixteeen pound of very good Honey and stir it well together till it be well mixed and when it boileth take off the Scum and put in two large Nutmegs cut in quarters and so let it boil at least an hour then take it off and put into it two good handfuls of grinded Malt and with a white staff keep beating it together till it be almost cold then strain it through a hair-Sieve into a Tub and put to it a wine-pint of Ale-yeast and stir it very well together and when it is cold you may if you please Tun it up presently into a Vessel fit for it or else let it stand and work a day and when it hath done working in your Vessel stop it up very close it will be three weeks or a month before it be ready to drink My Lady Roberts her Receipt to make white Metheglin Take Rosemary Thyme sweet Briar Penniroyal Bayes of each a handful steep them four and twenty hours in a Bowl of fair water covered close the next day boil them very well in another water till the colour be very high then take another water and boil the same Herbs in it till it look green and so boil them in several waters till they do but just change the colour of the water then it must stand four and twenty hours with the Herbs in it the Liquor being strained from them you must put in as much fine Honey till it will bear an Egg you must work and labour the Honey with the Liquor a whole day till the Honey be consumed let it stand a Night a clearing in the Morning put your Liquor a boiling for a quarter of an hour with the whites and shells of six Eggs so strain it through a Bag and let it stand a day a cooling so Tun it up and put into the Vessel in a Linnen Bag Cloves Mace Cinamon and Nutmegs bruised all together if you will have it to drink presently take the whites of two or three Eggs a spoonful of Barm a spoonful of wheaten Flower then let it work before you stop it afterwards stop it well with Clay and Salt My Lady Mary Astons Receipt to make Metheglin Take five gallons of water and to that take one gallon of good white Honey then set it on the fire together and boil it very well and scum it very clean then take it of the fire and set it by then take six ounces of good Ginger and two ounces of Cinamon one ounce of Nutmegs bruise all these grosly and put them into your hot Liquor and cover it close and so let it stand until it be cold then put as much Ale-barm to it as will make it work then keep it in a warm place as you do Ale and when it hath wrought well Tun it up as you do Ale or Beer and when it is a week old drink of it at your pleasure The Countess of Cork's Receipt to make white Mead. Take six gallons of water and put in six quarts of Honey stirring it till the Honey be throughly melted then set it over the fire and when it is ready to boil scum it clean then put in a quarter of a ounce of Mace so much Ginger half an ounce of Nutmegs sweet Marjoram broad Thyme and sweet Briar of all together a handful and boil them well therein then set it by till it be throughly cold and Barrel it up and keep it till it be ripe Another from the same Lady To every gallon of water take a quart of Honey and to every five gallons a handful of sweet Marjoram half a handful of slic'd Ginger boil all these moderately three quarters of an hour then let it stand and cool and being lukewarm put to every five gallons about three quarts of Yeast and let it work a Night and a Day then take off the Yeast and strain it into a Rundlet and when it has done working then stop it up and so let it remain a month then drawing it out into Bottles put into every Bottle two or three stoned Raisons and a Lump of Loaf-Sugar it may be drunk in two months My Lady Fortescu's Receipt to make Metheglin Take as many gallons of water as you intend to make of Meath and to every gallon put a quart of Honey and let it boil till it bear an Egg To every gallon you allow the white of an Egg which white you must remove and break with your hand and put into the Kettle before you
put it over the Fire before it boils there will arise a scum which must be scummed off very clean as it rises Put to every gallon two Nutmegs sliced and when it hath boiled enough take it off and set it a cooling in clean Wort-Vessels and when it is as cold as Wort put in a little Barm and work it like Beer and when it hath done working stop it up and let it stand two months My Lady Gerrard's Mead. My Lady Gerrard makes her Mead with a little Rosemary and sweet Marjoram but a large quantity of Bryar-Leaves and a reasonable proportion of Ginger Boil these in the Liquor when it is scummed and work it in due time with a little Barm then Tun it in a Vessel and draw it into Bottles after it is sufficiently setled Whites of Eggs with the shells beaten together do clarifie Mead best and leave a benignity in it as my Lady Fortescue Wintour conceiveth If you will have your Mead cooling use Violet and Strawberry Leaves Agrimony Eglantine and the like adding Borage and Bugloss and a little Rosemary and sweet Marjoram to give it Vigor Tartar makes it work well To make Metheglin my Lady Willoughby's way Take four gallons of running water and boil it a quarter of an hour and put it in an earthen Vessel and let it stand all Night then next day only take the water and leave the Setling at the bottom so put the Honey in a thin bag and work it in the water till all the Honey is dissolved take to four gallons of water one gallon of Honey then put in an Egg if the Honey be good that it be strong enough the Egg will part of it appear on the top of the Liquor if it do not put more Honey in it till it do then take out the Egg and let the Liquor stand till next morning then take two ounces of Ginger and slice it and pare it some Rosemary washed and stripped from the stalk dry it very well the next day put the Rosemary and Ginger into the Drink and so set it on the fire when it is almost ready to boil take the Whites well beaten of three Eggs with the shells and put all into the Liquor and stir it about and scum it well till it be clear be sure you scum not off the Rosemary and the Ginger then take it off the fire and scum it let it run through a hair sieve and when you have strained it pick the Rosemary and the Ginger out of the Strainer and put it into the Drink and throw away the Egg-shells and so let it stand all night the next day Tun it up in a Barrel be sure the Barrel be not too big then take a little Flower and a little Bran and the white of an Egg and beat them well together and put them into a Barrel on the top of the Metheglin after it is Tunn'd up and so let it stand till it has done working then hoop and stop it up as close as is possible and so let it stand six or seven weeks then draw it out and bottle it you must tie down the Corks and set the Bottles in Sand five or six weeks and then drink it To make Meath or Mead the Lady Say's way Take to every gallon of water a quart of Honey and set it over a clear fire and when it is ready to boil scum it very clear then take two handfuls of sweet Marjoram as much Rosemary and as much Bawm and two handfuls of Fennel-roots as much Parsley-roots and as many Asparagus roots slice them in the middle and take out the Pith wash and scrape them very clean and put them with your Herbs into your Liquor then take two ounces of Ginger one of Nutmegs and half an ounce of Mace bruise them and put them in and let it boil until it is so strong that it will bear an Egg then let it cool and being cold put in three or four spoonfuls of Ale-yeast and so scum it well and put it into a Rundlet and it will work like Ale and having done working stop it up close as you do new Beer and lay Salt upon it Mrs. Conquests Receipt to make Metheglin In every three gallons of water boyl Rosemary Liverwort Baum of each half a handful and Cowslips two handfuls when the water hath sufficiently drawn out the vertue of the herbs pour all into a Tub and let it stand all night then strain it and to every three gallons of the clear liquor or two and a half if you will have your drink stronger put one gallon of Honey and boyl it til it bear an Egg Scumming it til no more scum will rise which to make rise the better put in now and then a pottinger full of cold water then pour it into a Tub and let it stand to cool til it be bloud-warm and then put by degrees a pint of Ale-yeast to it to make it work so let it stand three days very close covered Then Scum of the yeast and put it into a seasoned Barrel but stop it not up close til it have done hissing Then either stop it very close if you will keep it in the Barrel or draw it into Bottles Put into this proportion Ginger sliced Nutmegs broken of each one ounce Cinamon bruised half an ounce in a bag which hang in the Bung with a Stone in it to make it sink Sometimes She addeth two handfuls of sweet bryar leaves and one of Bettony to this proportion of water or one gallon more To make Sr. William Pastons's Meade Take ten gallons of Spring-water and put therein ten pintes of the best honey let this boyl half an hour and scum it very well then put in one handful of Rosemary and as much Bay-leaves with a little Limon-peel Boyl this half an hour longer then take it off the fire and put it into a clean Tub and when it is cool Work it up with yeast as you do Beer When it is wrought put it into your Vessel and stop it very close within three days you may Bottle it and in ten days after it will be fit to drink White Mead as it was made for Kenelm Digby by his Direction Boyl what quantity of Spring water you please three or four walms and then let it settle twenty four hours and pour the clear from the setling Take sixteen gallons of the clear and boyl in it ten handful of Eglantine Leaves five of Liver-wort five of Scabious four of Baum four of Rosemary two of Bay-Leaves one of Thyme and one of Sweet Marjoram and five Eringo Roots splitted if you can get them when the water hath drawn out the vertue of the herbs which it will do in half an hours boyling let it run through a strainer or sieve and let it settle so that you may pour the Clear from the Dregs To every three gallons of the clear take one of pure Honey and with clean Arms stripped up layd it
Spiggot My Lady Shanons Receipt to make the best white-mead Take to every Gallon of water a quart of Honey and to every five gallons a handful of Sweet Marjoram and half a handful of sliced Ginger boyl these moderately three quarters of an hour then let it stand and cool and being Luke-warm put to every five gallons about three quarts of yeast and let it work a night and a day then take off the yeast and strain it into a Rundlet and when it hath done working stop it up so let it remain a month then draw it out into Bottles and put in every Bottle two or three sliced Raisons and a Lump of Loaf-Sugar it may be drunk in two months you must let the water boyl before you put in the honey Sweet Marjorum or Ginger My Lady Lusson's Receipt to make Mead. Take four gallons of water two quarts of Honey two ounces of Ginger one ounce of Nutmegs a good handful of Rosemary tops and a like handful of Bay-Leaves two ounces of dryed Orange Rinde or Peels Boyl all these til it be so strong as will bear an Egg and not sink When it is so far cooled as new milk from a Cow Work it up with yeast or barm during twenty four hours and then Barrel it up And after three months you may Bottle it up at your pleasure As you desire a greater quantity of the Drink you must augment the Ingredients according to the proportions above recited My Lady Bridges her white Metheglin To three Gallons of spring-Spring-water take three quarts of Honey and set it over the fire till the Scum arise pretty thick then take off the Scum and put in Thyme Rosemary and Maiden-hair of each one handful and two handfuls of Eglantine Leaves if you can have them and half a handful of Organe The Spices Ginger Nutmegs Cinamon and a little Mace and boil all these together near half an hour then take it from the fire and let it stand till it be cold and then strain it and so Tun it up and stop it close the longer you keep it the better Sir John Arundel's Receipt to make white Mead. Take three gallons of Honey and twelve gallons of water mix the Honey and water together till you think the Honey is dissolved so let it stand twelve hours then put in a new-laid Egg if the Liquor bears the Egg that ye see the breadth of a groat upon the Egg dry you may set it over the fire if it does not bear the Egg thus you must add a quart or three pints more of Honey to the rest and then put it over the fire and let it boil gently till you have scummed it very clean and clarified it as you would do Sugar with three whites of new-laid Eggs when it is thus made clean them from all Scum let it boil a full hour till the fourth part is wasted then take it off the fire and let it stand till the next day then put it into your Vessel when it has been in the Barrel five or six days bake a white Toast and dip it in all yeast so put the Toast into the Barrel and let it work when it has done working stop it up very close this will keep three quarters of a year and you may drink it within half a year if you please you may add in the boiling what Herbs you like the Taste of or what is Physical My Lord Hollis Way to make Hydromel In four parts of Spring-water dissolve one part of Honey or so much as the Liquor will bear an Egg boyant to the breadth of a Groat then boil it very well and let all the Scum be taken away he addeth nothing to it but a small proportion of Ginger sliced of which he putteth half to boil in the Liquor after all the Scum is gone and the other half he putteth into a Bag and hangeth in the Bung when it is tunn'd The Ginger must be very little not so much as to make the Liquor tast strongly of it but to quicken it I should like to add a little proportion of Rosemary and a greater of sweet-Briar Leaves in the boyling as also to put into the Barrel a Toast of white Bread with Mustard to make it work he puts nothing to it but it s own strength in time makes it work of it self It is good to drink after a year Morello Wine To half an Aeme of white Wine take twenty pounds of Morello Cherries the Stalks being first plucked off bruise the Cherries and break the Stones Powr into the Wine the Juice that comes out from the Cherries but put all the solid Substance of them into a long Bag of Boulter Cloath and hang it in the Wine at the Bung so that it lie not in the bottom but only reach to touch it and therefore naple it down at the mouth of the Bung then stop it close for variety you may put some clear Juice alone of Cherries but drawn from a larger proportion of Cherries into another parcel of Wine To either of them if you will aromatize the Drink take to this quantity two ounces of Cinamon grosly broken and bruised and put it in a little Bag at the Spigot that all the Wine you draw may run through the Cinamon You must be careful in bruising the Cherries and breaking the Stones for if you do all at once the Liquor will sparkle about but you must first bruise the Cherries gently in a Mortar and rub through a Sieve all that will pass and strain the residue hard through your hands then beat the remaining hard mark so strongly as may break all the Stones then put all together and strain the Clear through a subtil Strainer and put the Solid or Substance into the Bag to hang in the Wine Currans Wine to cool the Liver and cleanse the Blood Take a pound of the best Currans clean picked and powr upon them in a deep strait-mouth'd earthen Vessel six pounds or pints of hot water in which you have dissolved three spoonfuls of the purest and newest Ale-yeast stop it very close till it ferment then give such vent as is necessary and keep it warm for about three days it will work and ferment Taste it after two days to see if it be grown to your liking assoon as you find it so let it run through a strainer to leave behind all the exhausted Currans and the Yeast and so bottle it up it will be exceeding quick and pleasant and is admirable good to cool the Liver and cleanse the Blood it will be ready to drink in five or six days after it is Bottled and you may safely drink large draughts of it Mrs. Evelin's Way of making Cherry-Wine Take twenty four pound of the best ripe Cherries bruise them well that all their Juice may issue forth if you also break the Stones the Wine will have a bitterness not ungrateful let them continue so to ferment twelve hours which will give the
the Liver of a Calf and the Lungs of a Fox the herb Lungwort Liverwort Sage Rue Hysop of each one handful Elecampane the Root of Flag of each half an ounce Aniseeds Carrawayseeds sweet Fennel-seeds of each half an ounce flowers of Borage of Bugloss of each two drams Cut them all very small then infuse them for twenty four good hours in two quarts of good old Mallago and Scabious and Garduus-water of each four ounces Hysop-water two ounces then distil it and sweeten it with Sugarcandy drink a little Glassful thereof two or three times a day This Water is much recommended against a Consumption It comforts and strengthens the Lungs and Liver facilitates Expectoration attenuates the tough and thick Phlegm expells wind out of the Stomach and Bowels and opens the obstruction of the Lungs and Liver Another Pectoral Water distilled TAke Scabious Paulsbittany of each two handfuls Maidenhair Sage Hysop Horhound Liverwort of each one handful Flowers of Borage and Bugloss of each one handful Elecampane Florence Orris Roots of Parslee of each half an ounce Aniseeds sweet Fennelseed Nettleseed Cinamon Safron of each half a dram Cut the Herbs and bruise the Seeds and put them all into a fit Vessel and pour upon them three quarts of good old Wine stop the Vessel close and let it stand to infuse for a week then distil it to the water distill'd add Sugar-candy Spanish Juice of Liquorice one ounce Salt of Tartar six drams drink thereof two or three times a day one ounce at a time This is recommended as the greatest and best Pectoral It not only opens all obstructions of Lungs helps Colds Coughs Asthma's spitting of Bloud and Matter but also gives ease in all pains of the Stone Dr. Scroderus his Asthmatick Water against Phthisick shortness of Breath It comforts a weak and cold Stomach and expells Wind and helps fainting Fits TAke Coltsfoot Sage Marjoram Hysop white Horhound of each half a handful Roots of Elecampane of Jentian of each three drams Cloves Ginger Cardamoms of each two drams and half Florence Orris Polipod of the Oak Liquorice Jujubes Sebenstens Currants sweet Almonds of each three drams Squils dry'd half a dram of seeds of Nettles Fennel and Basil of each three drams four soft Figs cut small bruise all the Roots and Seeds and shred the herbs put them all into a Vessel and pour thereon two quarts of Sack three Pints of Nants Brandy one ounce of Honey stop the Vessel close and let them stand to digest for ten days then distil it sweeten the distilled Water with the best refined Sugar to your taste and drink thereof one ounce at a time two or three times a day Dr. Salmon his Pectoral Wine TAke Rhenish Wine two quarts Salt of Tartar Aniseeds Corianderseeds Carraways of each one ounce bruise them all and digest them into the Wine for ten days then strain it To the strained liquor add Spanish Juice of Liquorice four ounces dissolve it in the Wine by the warmth of a Balneum or put it into a Coffy-pot and close it well and set it in warm water and being well-setled pour off the clear Liquor and keep it for use Salmon recommends this as an admirable Pectoral curing most Diseases of the Breast and Lungs as the inveterate Cough Asthma Phthisick Inflamation or Impostume of the Lungs with a shortness of Breath pains of the Side and Stomach and obstructions of both Liver and Spleen A most Excellent Pectoral Syrup against Asthma Consumption of a famous Physician TAke French Barly two ounces Roots of Fennel of Elecampane of Liquorice of Smallage of Butterburr Raisins of the Sun stoned of each one ounce and half twelve Dates Jujubes and Sebestens of each thirty Leaves of Coltsfoot of Lungwort the tops of Hysop of white Horhound Maidenhair of each one handful Aniseeds Cottonseed of each half an ounce flowers of Coltsfoot of Butcher-Broom of each half a handful The way of making this Syrup is thus boyl the Barly in nine quarts of water for half an hour then put in the Roots of Butterburr of Smallage of Elecampane and Fennel all well cleaned and cut small let them boyl also for half an hour then put in the Dates Jujubes Sebenstens and Raisins all cut small then let them boyl with the Eest for a quarter of an hour then put in the herbs cut small which boyl also for a quarter of an hour longer then put in the Liquorice and the Seeds bruised and the Maiden-hair and the Flowers and having boyled only five or six wallops take the Decoction off from the fire and when it is half cold strain it then put in five pound of double refined Sugar and having clarified it with the white of an Egg boyl it to the consistence of a Syrup with a very slow fire then being cold you may aromatise it with six drops of Oyl of Aniseeds and two drops of Oyl of Cinamon mixt with about an ounce and half of fine Sugar in fine powder This Syrop is good to cut and expectorate the cold and tough Phlegm of the Lungs and of all those parts which serve for respiration It giveth chiefly great ease and relief to those that are troubled with Asthma's Phthisick and shortness of Breath with old and inveterate Coughs for it opens the Pipes and brings away the Phlegm which stopped them One may call it the Palsom of the Lungs and chiefly of those of aged Persons one may take a spoonful of it at any time in the night and in the day-time some distance before and after meals and so continue the use thereof or begin again according as you see it needful Another Excellent Syrup for those that spit Bloud experienced by Squire Boil TAke Comfry Roots six ounces leaves of Plantine two handfuls beat them well together in a stone Mortar then press out the Juice which strain through a linnen cloth let it settle then boyl it up to a Syrup and clarifie it with the white of an Egg. Take a spoonful of this Syrup several times a day and at any time in the night If you will use this Syrup presently you may only use equal parts of the Juice and Sugar but if you would keep it all the year long you must take two parts of Sugar to one of Juice Another Remedy for spitting of Bloud TAke Leaves of Coltsfoot half a handful shred it very small then fry it with a little Bacon then put to it the yolk of an Egg and stir it well together eat it in the morning fasting continue this for some time A Broth with Chinaroot for a Consumption used by a great Lady TAke Chinaroots thin sliced two ounces white and red Sanders of each three drams put them into a large Pipkin and pour upon it four quarts of fair water cover it close and let it stand to infuse in a warm place or in hot water for twenty four hours then put to it a good Pullet or two Chickens let it boyl and
bruise the Seeds and put them all in a pottle of Spring-water in a pipkin close covered which set on hot Embers for a whole day till the Liquor be half consumed then strain it without pressing it then sweeten it with brown Sugar-Candy and drink thereof Morning and Evening Dr. Harvey his Excellent Snail-water against Consumptions and Hectick Feavers Take a pound of Garden-Snails with their Shells especially those that are about Vines wash them well with water and a little salt then wash them once or twice more with fair water to wash off the salt then bruise them with their shells to a Mash in a stone-Mortar add to them Ground-Ivy Spedwell Lung-wort Scabious Burnet Coltssoot and Nettle tops of each a handfull English Liquoras half an ounce Dates stoned twelve in number of the four great cold Seeds of each one dram and a half Saffron a scruple put them with the Snails in a new glazed Pipkin or a Tin Coffee-pot which is better and pour on them a quart of Spring water fasten the Cover close to the pipkin by pasting it round with Dough Set the pipkin in a Kettle of hot water over the fire let it stand therein for twelve hours then strain it and press out the Liquor dissolving into it while it 's warm a quarter of a pound of clarified Honey put it up in Glass-Bottles and keep it in a Cellar Note That the Herbs must be shred the Seeds bruised and the Liquoras cut small This water cools the heat of the Hectick Fever through the cool clammy and glutinous substance of the Liquor of Snails It repairs the parts consumed it facilitates expectoration that is it makes the tough Matter and Flegm come up easie by Cough through its lenifying quality whereby it sweetens the Humors by allaying those gnawing Salts that prey on the Lungs Some would have this to be distilled but in the distilling of the Snails there is no part of the unctuous or glutinous Liquor that cometh over or passeth the Alembick but remains in the bottom of the Still and a meer Flegm and Elemantary water cometh over which hath not power to do the Effects above-mentioned For this and other Reasons the Doctors commend the aforesaid Water This Water is also good for Rickets in Children I have been told by several credible persons who have seen the experience of it that many persons have been recovered out of a Consumption by eating Snails boiled in Milk the Snails washed with water and a little salt and then washed again once or twice to wash off the Salt and then stamped with their Shels as in the foregoing Receipt then boil them in Milk and having strained it grate some Nutmeg in it and so eat it The Syrup of Turnips is very good for a Cough or Consumption Make it thus Bake a quantity of Turnips pared in a pipkin close covered in an Oven with Houshold-bread then press out the Liquor as hard as you can Take of this Liquor one pint Hysop-water half a pint boil it with brown Sugar-Candy to a Syrup and clarifie it with the White of an Egg. Another Remedy against a Cold or Cough Take a pint of hysop-Hysop-water a quarter of a pound of Sugar-Candy a spoonful of Aniseed bruised and a small stick of Liquoras scraped and bruised a Pippin sliced with the parings let this stand together all night the next morning boil it a quarter of an hour then strain it and take three or four spoonfuls of it at a time warm in the Morning and at Night when you go to bed and at any time in the Day Another Remedy for a Cough or Cold from an Eminent Lady Take Hysop Raisins of the Sun stoned and Figs sliced of each a small handful Aniseeds bruised two spoonfuls Colts-foot a good handful shred the Herbs and put all together into a Gallon of spring-Spring-water boil it until above half be consumed putting into it towards the latter end a good stick of Liquoras scraped and bruised then strain it and stir in it three or four Spoonfuls of Honey Drink thereof warm four or five spoonfuls at a time in the Morning Afternoon and at Night An Excellent Electuary for a Cough or Consumption Take Enulacampana-roots boil them a little in Water then pour away the Water and boil them again in fresh water until they be tender then mix them with as much of the Pap of roasted Pippins the weight of these both of brown Sugar-Candy in fine Powder stamp these well together in a Stone-Mortar to a Conserve Take of this every morning the quantity of a Walnut for a week or fortnight and afterwards take it but three times a week Another Experimented Remedy for Asthma Shortness of Breath Straitness of Breast and Oppression of the Stomach c. Mr. Newel told me a Friend of his being much troubled with the Diseases above mentioned took for some time every morning three spoonfuls of the best Sallet Oyl he could get with a little Sugar this he continued for some time and was perfectly cured I have been told that several persons have been cured of dry consumptive Coughs by drinking every Morning a good Draught of Posset Drink and then taking three spoonfuls of good Sallet Oyl after it in the Posset was boiled some of the Moss that groweth upon Oaken pales a good handful in two quarts the Posset was repeated at night without the Oyl drinking it warm and sometimes in the Afternoon taking sometimes at night one of Matthews's Pills drinking the Posset after it going to bed Some have been cured of dry Coughs by the Use of this Posset alone boil'd with the white Moss that groweth upon Oaken pales drinking it warm three times a day Another Excellent Remedy against Consumpion Experimented by Dr. Bates Take Colts-foot Succory Endive Borage Liverwort of each six handfuls shred them all very small put them in a Gallon of new Milk let them steep all night in the morning distil them Take of this water and of red-rose-Red-Rose-water of each three spoonfuls put this to half a pint of Red Cows Milk sweeten it with Sugar of Roses and so drink it warm repeat the same in the Afternoon and at night when you go to bed This is a very good Remedy the water is good against Hectick Fevers and the use of the Sugar of Roses is good when there is any Loosness The Syrup of Ground-Ivy is a very Sovereign thing in all consumptive cases it is pectoral cephalick and vulnerary and heals the Ulcers of the Lungs the best time of making it is in May. The way of making it is thus Take the Leaves and Stalks of it cutting only the Root then wash it and drain it well then shred it a little and stamp it to a Mash in a stone-Mortar then press it in a hair-bag in an Apothecaries Press to get out all the Juice which being setled powr it off and let it boil a walm or two and the curd or dross will rise
with a little starch flower When it is grown almost quite cold and ropy draw it out in Threds and twist them in what shape you please CHAP. II. Of Exquisite Remedies against the SCURVEY The Compound Horse-Radish Water against the Scurvey TAke of Garden and Sea-Scurvey-Grass of each three pound stamp them and press out the Juice of them which mix with Juice of Water-cresses and Brook-lime of each three quarters of a pint to this Mixture add two quarts of the best white Wine six Limons cut into small slices fresh Briony roots two pound Horse-radishes one pound Winters bark four ounces Nutmeg two ounces steep them all for three days then distil it The best way of distilling this water is in our Engine prefixed to the Book of Cookery if you have not an Alembick with a Refrigeratory or Bucked head or a Worm for if you distil it in an ordinary Still you will lose a great part of its volatile Spirit it being composed of all volatile things You may also distil it in a Tin Cucurbite with a Glass-Head in a Sand Furnace that is an Iron Pot set up in Brick-work as they do a Copper and instead of a Glass Cucurbite have one made of Tin which will last many years whereas a Glass one will be apt to break to which fit a Glass-head as is describ'd in the page of our Engin having put Sand in the bottom of the Iron Pot about an Inch thick set the Cucurbite upon that and having fitted the Head and Receiver to it and luted all the Junctures with Paste and Paper fill the Pot with Sand round about the Cucurbite and make a fire in the Furnace under the Pot. The Vertues of the aforesaid Water It is not only prevalent against the Scurvey but it is also very good against the Dropsie and the Stone and Gravel both in the Reins and Bladder Strangury of Urine c. for it is very diuretick it is good against the Green Sickness Stoppage of the Terms and cleanses the womb it opens Obstructions of the Liver and Spleen and purifies the Blood The Dose is from one spoonful to two or three in Rhenish wine morning and evening you may also take it in a smart water which is very good for the Stone and Gravel To prepare an Excellent Antiscorbutick Wine of Dr. Mynsycht in Scroderus Dispensatory Take the Juyce of Scurvigrass of Water-cresses of Brooklime of Sorrel all depurated of each a quarter of a pint Rhenish wine two quarts roots of Horse-radish Enulacampana of Flower-de-luce cut into thin Slices of each an ounce and an half Seeds of Rocket bruised one ounce two Nutmegs bruised put all into a Stone Bottle stop it very close and keep it in a cold place for Use It universally evacuates all evil humors curing the Scurvey to a wonder It is recommended to be a perfect and infallible Experiment to purifie the Blood being taken morning and night a quarter of a pint at a time The manner of depurating Juyces is thus Let your Juyces settle for twelve hours then powr it off gently from the gross impurities setled at the bottom boyl it gently in a Pipkin and take off the Scum or Cords letting it boyl only a walm or two then strain it The Countess of Arundel's Scurvigrass-Ale Take Garden and Sea-Scurvigrass of each six handfuls Fumitory and Ground-Ivy or Ale hoof of each six handful of Brook-lime three handfuls of Watercresses six handfuls of Horse-radish half a pound wash them very clean and dry them in a Linnen Cloth then shred them and stamp them a little in a Stone-Mortar then take a bag of Boulter-cloth and put it into the Bung of your Barrel and put a Gad of Steel in the bottom of it to sink it down keep the upper end of the bag out of the bung and put into it your Ingredients then put into it three Gallons of new Ale and after three or four days drink of it a draught in the Morning fasting and another an hour before Dinner in the Afternoon with some moderate Exercise after it Also taking a gentle Purge before you use this Drink as some gentle Night-Pills or the like CHAP. III. Of Choice and Experimented Remedies against the DROPSIE A very Good and Approved Remedy against the Dropsie wherewith a Great Lady was cured TAke Smallage Thyme Hysop Water-cresses Penyroyal Nettle tops of each a handful Caraway Seeds Calamint Elecampane roots of each one ounce boil it in six quarts of running water until half be consumed then strain it then put to this Liquor a pottle of Canary Sack add Liquoras scraped and bruised two ounces sweet Fennel-seed one ounce Cummin seed and Alexander seeds of each two drams boyl all these together again for half an hour then strain it and keep it for Use Take nine spoonfuls of this Liquor in the Morning fasting and as much about three or four in the Afternoon and continue it for some time together Another very good Diet-Drink against the Dropsie Take Polipode of the Oak six ounces the Bark of Lignum vitae three ounces Sassafras four ounces Sena six ounces Aniseeds three ounces Epithymum Stechados of each half an ounce Raisins of the Sun stoned half a pound Hermodactyles three ounces Agarick Rhubarb China root of each half an ounce Liquoras four ounces put all these being well bruised into two Gallons of Ale and six quarts of white wine let them infuse all night then boil it in a Vessel close covered for two hours and a half then strain it being cold Let the Patient drink of this Liquor three times a day half a pint at a time viz. in the Morning early and another draught an hour or two before dinner and about four in the Afternoon Boil the remaining Ingredients in Ale as before and drink of this second Liquor at meals and at any other time drinking no other Liquor but these two Let your Diet be of Roast-meat of Mutton and Fowl but not Veal eating often Raisins of the Sun with Biskets instead of a Supper Another Approved Remedy against the Dropsie Take quick good midling Ale and put therein a sufficient quantity of the best Wormwood let it stand over night the next morning take three or four Cloves of Garlick peel them and then prick them with a Needle in three or four places then swallow them whole if you can if not you may cut them less then drink a good draught of the Wormwood-Ale after it and then do upon it as much Exercise as conveniently you can at Dinner eat what you will of good wholsom Diet but at night sup not or but very little and at going to bed take the Cloves of Garlick again and drink a good draught of the Wormwood-Ale after it a in the Morning Continue this till you are well which usually is in twenty or thirty days But during the Cure you must every morning and night use the following Bath or Fomentation Take three Gallons of Conduit-water
wall broom bay-berries of each two drams prepare them all and powr thereon a sufficient quantity of Rhenish wine digest it in the Sun or in warm Sand for twenty days It is an excellent Remedy against the Stone and Gravel Vlcers in the Reins and Bladder it is good against the Colick it provokes Vrin and the Terms The Dose is seven or eight spoonfuls in morning fasting Another Remedy against the Stone and Gravel Make a Posset of a quart of Milk Ale and white wine a quarter of a pint then having taken off the Curd put into the Posset Parsly roots Leaves of Pellitory of the wall and Mallows of each a handful water cresses half a handful two sprigs of Thyme Liquoras bruised one ounce shred the herbs and let all boil until there remain but a quart which sweeten with Sugar-Candy and drink a Draught of it in the Morning or at any time before meat Dr. Horstius his great and approved Water to break dissolve and bring away the Stone and Gravel Take of the Juice of Leeks Onions and Radishes of each two pounds Juyces of Limons Pelitory and Mouse-ear of each half a pound Calx of Christal Pigeon-dung of each half a pound digest it for ten days then distil it This is recommended to be one of the most excellent Medicines yet known against the Stone and Gravel Dr. Salmon says he hath known it do wonders even in desperate Cases You may give it from one dram to half an ounce at a time in some fit Vehicle as Rhenish wine or Allone or in Perficary water Note That if you add to the Composition two pound of Monkey-pease the headâ— of them being pulled off and thrown away and then the Bodies bruised it will be much the better A Remedy to provoke Vrine much approved Take a black Flint stone that strikes Fire heat it red hot in a strong fire then put it into a pint of white wine and cover the pot and when it is thorowly quenched let the Patient drink it clear off Another for the same Take Horse-dung new made boil it in Malago then strain it and lay the Horse-dung very warm between two cloaths or Plaister-wise from the Throat to the bottom of the Belly eight or ten Inches broad apply it at night the Patient lying upon his Back apply hot Tiles on the outside to continue the Heat This hath been proved by many with good success To provoke Vrine in an hours time mix fine Powder of Saffron with black Sope and apply it to the Navil being spred on Leather Sir Kenelme Digby's Excellent Remedy against the Stone which the Lady Digby Sir Kenelme's Mother usually took and found the greatest Benefit by it Gather the Leaves of Golden-rod when it is in its greatest vigor dry them in the shade and when you are troubled with the Stone or Gravel take one ounce thereof made into subtil Powder in a small Glass of white wine and Milk of each a like quantity repeat this as often as there is cause for it When the Herb is fresh and green you may boil a handful of it in white wine Posset Drink and drink it instead of the dried Herb which is to keep all the year The Lord Ruthen's Receipt to prevent the growth of the Stone and Gravel Take French Barly a handful wash it in several waters Marsh-mallow roots half a handful Liquoras two drams sweet Fennel seed a spoonful boil these in a Pottle of spring-Spring-water till a Pint is consumed or more then strain it and dissolve in it a dram of Gum Arabick Drink of this cold in the Morning fasting and as often as you please till it gives you ease Another very good Remedy against the Stone and Gravel in the Kidneys Take of Mallows and Pelitory of the wall of each a handful sweet Fennel seeds Grumwel seeds bruised and Raisins of the Sun stoned of each one ounce Liquoras scrap'd and bruised half an ounce ten Figs sliced boil all these in a quart of new Milk till a fourth part is consumed then strain it and with white wine and small Ale of each three quarters of a Pint make a Posset drink thereof at pleasure half a Pint at a time adding to it a spoonful of Syrup of Marsh-mallows to every draught Another very good Remedy for the same much approved Take Saxifrage Pelitory of the wall wild Thyme young Radishes Leaves and Roots Parsly Leaves and Roots the tops of red Nettles red Sage and Harrs-horn rasped of each a handful shred them all very small or rather stamp them and infuse them all night in a Gallon of new milk the next morning distil it with a moderate heat Drink of this Water with Syrup of Marsh-Mallows Another for the Stone and Gravel and for Strangury and Stoppage of Vrine much approved Take the Fat of a Buck Rabbit melt it and anoint the Back and Reins with it This will open the Passage of Vrine wonderfully A Child was cured with this so that in twenty four hours it made four Pots full of Vrin Diet for prevention of the Stone and Gravel or to be observed by such as are troubled with it Forbear eating of Eggs all salt and tart meats and sauces Pork Milk or any thing made of Milk except Possets Cabbage Colworts Colli-flowers and such like let your Diet be Mutton Veal Rabbit and Fowl and the quantity moderate let your Drink be of the midling sort and not too stale forbear drinking Claret drink Spanish Wine rather than French CHAP. V. Select Remedies against all sorts of COLLICKS Dr. Turner's Remedy for the Cholick and Stone TAke two drams of Jet one dram of Elder-flowers Date-stones one Nutmeg Parsly-seeds and Gromwel seeds of each a spoonful let them be all powdered and finely searced take the weight of sixpence thereof in a draught of Posset-drink made with Ale and white Wine take it in the Morning fasting and about four in the Afternoon Another for the same Drink of the distilled water of Parsley in white Wine or good Ale it helpeth the Collick or Strangury and consumeth the Stone Another for the Collick Stone Strangury and Dropsie Take Sena one ounce Ginger Aniseeds Liquoras Mace Nettle-seeds and great Saffron of each two peny weight Cinamon three peny weight reduce it all into a fine Powder and take half a spoonful thereof in Posset Wine Ale or Broth. A present Remedy for all kind of Collick whatsoever Take Mint Sage both of them dry of each two handful digest them in a Pottle of the best Spirit of Wine in a Cucurbite for eight days then distil it in Balnco Mariae taking but a third part of it the rest is good but in a weaker degree Take of the first Spirit a dram and half in two ounces of white Wine For the Wind-Collick and Stone-Collick Take four long Pepper Corns two Races of Ginger both bruised two sprigs of Rosemary the shells of two new-laid Eggs in fine Powder the inner Skins being taken away boil
Sir Kenelm Digby cured a Minister's Son at Frankfort in Germany in the Year 1659 to which I was an Eye-Witness TAke of the Skull of a Man that died of a violent Death of the parings of Nails of a man of each three drams Reduce this to a fine Powder and grind it upon a Marble-stone then take Polypode of the Oak dried two drams Misleto of the Oak gathered in the wane of the Moon half an ounce Misleto of the Tile-tree two drams Piony roots half an ounce reduce all into a subtil Powder then take six ounces of Sugar boil it to the consistence of Sugar of Roses then mix all the Powders with it and stir them well together over the fire that they may well incorporate together then take it from the fire and make it up into Tablets or Lozenges about a dram a piece whereof give one in the Morning fasting and another two or three hours after Dinner and another two hours after Supper Continue this so long as the Lozenges last Another for the same Sir Kenelm Digby relates That in the year 1663. the Lady Warwick told him That a Daughter of her Husband 's Elder Brother had the Falling-Sickness in the greatest extremity so that she fell like a Logg seven or eight times a day without any motion They had put her into the hands of the Ablest Physitians in England who in effect could do her no good A Gentleman one of their Neighbours undertook the Cure and performed it thus Take true Misleto of the Oak the Leaves the Berries and all the tender Branches dry it gently in an Oven after the Bread is drawn then reduce it to a fine Powder of which give as much as will lie upon a Shilling for one of ripe years for middle-aged a Sixpence for a Child a Groat Give it Mornings and Evenings in Cowslip-water three days before and three days after the Full of the Moon Repeat this Remedy for some Months together This Cured also my Lord Herbert 's Son and many other persons of Quality The best time to gather the Misleto is in the Month of September when it bears Berries and in the waning of the Moon Dr. Mynsight his Excellent Remedy against the Falling-Sickness Take Sena two ounces Turbith Mechoacan of each half an ounce Raspings of Elks-hoof and Man's Skull Nutmegs of each two drams Roots and Seeds of Peony Misleto of the Oak of each half a dram Cardamoms Cassia ligna Cloves of each one dram Flowers of the Male-Peony of Lilly-convallis of Lavender of the Tyle-tree of each half a dram Rhenish Wine one quart and half a pint Digest it for two days in a warm place then strain it and sweeten it with double refined Sugar three ounces This hath been confirmed by many Experiences to be a singular Remedy against most Diseases of the Head and Brain and Dr. Mynsight says it is a Divine Remedy against the Falling-Sickness taking three or four ounces of it in the Morning fasting CHAP. VIII Of Choice Remedies against all Diseases of the EYES and to strengthen the Sight An Excellent Water against Dimness of Sight TAke Benjamin one ounce pure Honey half a pound water of Fennel and Rue of each two ounces Marjoram-water one ounce mix them together and distil it in a glass Still or in our Engine This Water hath made some see that have been quite blind washing twice or thrice a day with it It strengthens the Sight wonderfully Dr. Scroderus his Excellent Water for the Eyes Take water of Eye-bright of Fennel Vervain of each three ounces Juyces of Celan dine Rue of each two ounces long Pepper Cloves Nutmegs Saffron of each one scruple Rosemary flowers half a handful Sarcocol-Aloes of each three drams Galls of Partridges one ounce cut and bruise all small then add Sugar Honey of Roses of each one ounce put all into a Glass Alembick and distil it in Balneo Mariae with a gentle fire to every ounce of this Water put one dram of rectified Spirit of Tartar This Water being dropt into the Eyes two or three times a day cures Suffusioon or Catarachs Pearls Films and other defects of the Eyes as Experience hath often testified Another for the same Take white Vitriol two drams Barberries husked three drams Rose and Fennel-water of each one pint boyl them with a gentle fire to the consumption of half then add Cmaphir tbree drams then filter it through gray paper and keep it for use This Water takes away Films Spots Pearls and other things which dim the Sight A Green Eye-Water much Approved Take Verdigreece two drams yellow Orpiment one dram white Wine and Rose-water of each five ounces boil it gently five or six Walms then take it off and leave it upon the Faeces without straining it This Water being dropt into the Eyes cures the Pin and Web takes away the Heat and Inflamation of the Eyes A Water against Heat Redness and sharp Rheum of the Eyes Take Rosewater Eyebright-water of each two ounces of Trochisci albi Rhasis one dram prepared Tutia twenty grains mix them together and keep them in a Glass for Use wash the Eyes therewith two or three times a day Another Water for the Eyes Take Rose Plantane and Fennel-water of each two ounces Tutia prepared two drams Fennel-seeds beaten half an ounce mix it all together and keep in a Phyol close stopped when you use it strain a little of it and wash the Eyes there with two or three times a day An Oyntment good for the Eyes Take Spirit of Wine two Spoonfuls Spirit of Therebintin one spoonful the yolk of a new-laid Egg and a spoonful of fresh Butter beat and mix it together and put a little of it into the corner of the Eye Dr. Salmon's Excellent eye-Eye-Water Take rose-Rose-water three quarts white Vitriol five drams digest them ten days then filter it then digest it ten days more then filter it again and add Saccharum Saturni six drams Camphire half a dram digest again twenty days then boil it and filter it and keep it for Use The Author says he hath made many see which had been blind several years with Films Pearls and other things by barely washing the Eyes therewith four or five times a day for some time It cures all manner of red and blood-shot Eyes and Rheumatick sore and inflamed for which it is to be esteemed as a Jewel A precious Water for the Eyes that hath restored the sight after some years lost in a short time Take red Rose-leaves dryed Smallage Maidenhair Hysop Endive Succory red Fennel Ribwort Celandine Eyebright of each two handfuls wash them and dry them and steep them in white Wine for twelve hours then distil it and wash the Eyes with the water Another Eye-water excellent for Pin or Web. Take white Wine red Rose-water each a pint put them into a bottel and add to it Aloes Hepatick Lapistutia in fine powder and of the finest Sugar of each four ounces stop the bottel
in a Glass for use It is very good for the purpose aforesaid the Ground Ivy is Alehoof Another for the same and to strengthen the Sight Take Rose and Plantine-water of each two ounces Aloes Epatica half a dram white Copperas two drams white Sugarcandy one dram boyl them with a soft fire being cold put it in a Glass for use drop thereof into the Eyes Another for the same Take Plantine two handfuls Housleek one handful stamp and strain them and let the Juice settle then powr off the clear and add half as much rose-Rose-water the fourth part of a spoonful of powder of white Sugarcandy and quench in it Lapis Caluminaris the bigness of a Wall-nut Drop four drops of this water into the Eyes Morning and Evening lying upon your back For a Pearl in the Eye Take Hemlock stamp it in a stone-Mortar then put little Honey to it and work them well together If the Pearl be in the right Eye apply a Plaster of it to the left Wrist if in the left Eye to the right Wrist let it continue there three or four days Another for the same Take the Marrow that is in a Goose-wing mingle with it Ear-wax and work them well together and anoint the Eye with it and it will kill the Pearl For a prick with a Bush stripe or blow in the ball of the Eye Take the white of a new-laid Egg beat it and then mix it with Honey set it over a soft fire and keep it stirring that it may not curdle then spread it on a little Flax and lay it on the Eye changing it every Morning and Evening and by the blessing of God it will help it Another for a stroke or blow in the Eye Take Juice of Smallage Juice of Fennel and the white of a new-laid Egg beat them well together and apply it to the sore Eye Another for a stroke in the Eye Stamp Wormwood with the white of an Egg and lay it warm three days together to the Eye or Eyes then wash the Eye with Plantine-water and Honey A precious Water for the Eyes Take Smallage Fennel Plantine Egrimony Bittony Eyebright Scabious Rice Pimpernel and Sage shred them all small and steep them in the Urine of a male-Child with a little Frankinsens then distill them Bath the Eyes with this water CHAP. IX Mr. Lochers an able Apothicarry of London his excellene Oyl for Deafness approved by himself and given to Sir K. Digby TAke Oyl of bitter Almonds and Oyl of Spicknard of each six drams black Hellebore half a scruple Coloquintida half a dâ—â— Oyl of Exceter two drams Juice of Onyons Juice of Rue of each two drams boyl these gently till the Juices be consumed then strain it and add two drops of Oyl of Aniseed and one of Oyl of Oryganum Powr a drop or two of this Oyl into the Ear and lye upon your Bed with that Ear upwards that you intend to drop into lye still for a quarter of an hour after then drop into the other if it require It is to be continued a Moneth or two or three as you find benefit when you have dropt into the Ear you must stop it with a little black wool dipped in the Oyl This has curcd many of thick hearing and noise in the Ears come by cold or sickness Another Remedy much approved for the same Take a large Eel flaw it and cut it into three pieces then stick them with Rosemary and Sage and bake them in a pan in the Oven laying them upon two sticks in the pan to keep them from falling into the liquor in the bottom then strain the liquor and scum off the Oyl or Fat whereof take four spoonfuls and as much spirit of Wine mix them together take of this mixture two spoonfuls of Juice of Onyons and Juice of the white ends of Leeks of each one spoonful put all into a Phiol and stop it close and shake it well for an hour to make them well incorporate together powr two or three drops of this into the Ear and in all things observe the directions as in the former This was given me by a worthy Gentleman at Paris who assured me he had cured the Governour of Callais his Sectreary with it who had been deaf near twenty years his deafness comming by a sickness Another Excellent Remedy for the same Take an hundred of the large Ants Eggs black Hellebore Radishes sowr bread sweet Almonds white Amber of each one ounce Pulp of Coloquintida Castor Leaves of sweet Marjoram Wormwood Savin Rue of each two drams bruise and mix and infuse them in two quarts of spirit of Wine rectified digest them twenty days then distil it in Balneo Mariae then put into the distilled spirit an hundred live Munky-pease bruised digest again for twenty four hours then filter and keep it for use Put a few drops of this Spirit into the Ear Morning and Evening stopping the Ear with black Wool immediately and it will take away the difficulty of hearing and deafness as also all kind of noise continue it till you are cured Another Remedy for Deafness Take of the Juice of Bittony mingle it with a Womans Milk that gives suck to a Boy dip black wool therein and put it into the Ear use it eleven days together or more if in that time you find any benefit by it then take Milk boyl it with Oatmeal and Juice of Bittony and lay it poultiswise over the Ears Night and day and continue it for some time Another Remedy against Deafness that cometh of Cold. Take a ranged Loaf of Bread of a mean scantling well leavened and baked cut it asunder in the middle and lay both the parts very hot to both the Ears first laying a linnen Cloth doubled next to the Skin as thin as the Patient can endure the heat bind them on fast with a Cloth fastned on the head and let it continue as long as the Patient feels any warmth and then he may take another if the Cold be great you must use it for two or three Mornings together take heed of taking Cold when you leave them Dr. Clodius his Remedy against Deafness Drop into the Ear one drop no more of Oil or Quintessence of Rosemary which will not burn or pain them and after it is soaked in by lying with that Ear up stop the Ear with black wool dipped in the Spirit of Rosemary Repeat the Drop after a day still as you find need This will cure a Deafness caused by Cold and Humors clogging and benumming the Ears and causing sometimes pain in them Another for the same Take red Mint or Horse-mint mortifie and squeeze it in the hand till it renders Juice then take it with its Juice and put it in the Ear change it often this will help the Deafness if the person hath heard before Another for the same Take Rue Rosemary Sage Vervain Marjoram of each a handful of Camomil two handful stamp them to mash and mould
of each three spoonfuls make an Electuary with clarified Honey Take the bigness of a Nutmeg of it in the morning and when you go to bed let it go down leisurely and if the Cough troubles you in the night time take also of it This hath holpen extream great Colds or Coughs These Pectoral Electuaries were left out in the first Chapter An Electuary to comfort the Brain and Stomack and sweeten the Breath Take Sage two handful Rosemary flowers an ounce and a half Cloves five drams Cinamon a dram Nutmegs a Scruple all in fine Powder make it into an Electuary with Clarified Honey Take of it half a spoonful in the Morning and presently drink after it a Cup of burnt Claret Another Electuary to comfort the Spleen and Stomach Take Sarsaparilla one ounce the rind of the Root of Tamarisk three drams of the Root of Zedoary two scruples Purslane-seeds one dram reduce all into a fine Powder and with Syrup of Citrons and Syrup of the Juice of Borage a sufficient quantity make an Electuary An Electuary to comfort the Stomach and prevent engendring gross Humors in the Brain Take Cinamon one dram Lignum Aloes and Mace of each half a dram Cloves one scruple and fine Sugar or Sugar-candy half an ounce reduce them all into very fine Powder and with Wormwood water make it into an Electuary and take thereof two or three drams in the Morning fasting three hours before Dinner or make it into Lozenges of two or three drams a piece and eat them in like manner A most Excellent Electuary to strengthen the Stomack and Liver which is also very good against the Scurvey Take green Ginger preserved it is sold by the Confectioners and Conserve of Roman-Wormwood two ounces Conserve of Wood-sorrel two or three or four ounces more or ess as you conceive your Liver shall require beat and work them together into a Pulp Take thereof the quantity of a large Nutmeg two or three times a day You may make the Conserves by beating the herbs raw with two or three parts of fine Sugar to one of Herbs A Cordial Drink for weakness of the Stomack and want of Digestion Take three pints of good Claret Wine and half a pint of Mint-water of Cinamon and Nutmeg of each half a dram of fine Sugar four ounces reduce the Ingredients to Powder and put all into a Coffee-pot and cover it close stopping the Pipe of the Coffee-pot and let it stand in hot water for twenty four hours but let not the Water boil Then take it out and strain it through a Hypocras-bag Drink of this warm a Sack Glass-ful at a time If you have not a Coffee-pot you may use a stone Jugg or Bottle stopping it close but let it not be full A very Excellent Plaister for the Stomack that hath done notable Cures Take Mithridate spread it pretty thick upon Leather then strew upon it all over some grated Nutmeg laid also pretty thick on and cover this with another Leather like the former sewing them together round about the edges lay this to the pit of the Stomack The bigness of the Plaister is to be a hands-breadth round It is excellent for all Indigestions Weakness and Pain in the Stomack which causes Loosness Another Cordial Drink for a weak Stomack and want of Digestion devised by Dr. Mynsight Take Cinamon Mint half an ounce Mastick Galingal Cloves of each two drams Calamus Aromaticus Cardamom Ginger of each half a dram Lignum Aloes Roots of Burnet and Zedoary of each half a dram reduce them all to Powder and digest them in a quart of Canary Wine in a warm place or in Sand or B. Mariae until the Tincture is extracted then strain it and take thereof a small Draught Morning and Evening with a few drops of Spirit of Vitriol It warms and comforts the Stomack and is excellent against trembling fainting and swooning Fits and Vomiting Another by Dr. Mily Take Cinamon half an ounce Cloves Mace and Nutmegs of each half an ounce seeds of Anise Coriander and Ginger of each two drams bruise them and digest them in five dints of Rhenish Wine then strain it and sweeten it with fine Sugar to your Taste Drink thereof a quarter of a pint at a time It comforts and warms a weak and cold Stomack causes a good Appetite and Digestion and rectifies most Distempers of the Head and Brain My Lord Chesterfield's excellent digestive Powder to comfort the Stomack after Meat or otherwise Take sweet Fennel-seed half an ounce Coriander seeds one ounce shavings of Harts-horn and Ivory of each half a dram Cinamon and Pear or Crabs-eyes of each half a dram Sugar of Roses two ounces white Sugar-candy three ounces reduce all these severally into a subtil Powder and then mingle them together and so take thereof keep it in a warm place Dose so much as will lie upon the point of a Knife Dr. Riverius his infallible Remedy to stay a Vomit Take the true Salt of Wormwood half a dram mix it with the Juice of half a Limon and give it the Patient to drink you may mix it with a little Mint-water It is a Sovereign Remedy which I have often approved with great success it hath never failed To chear the Heart and comfort the vital Spirits and prevent Melancholy Take of Harts-horn one handful of the Roots of Celandine Flowers of Borage and of Langue de Beuf of each a handful shred the Herbs small or stamp them a little and steep them in a Gallon of Brandy for a night then distil it the distilled water sweeten with Sugar and hang two drams of Saffron in it tied up in a Sarcenet Bag. Drink a little of it in the Morning fasting Another Cordial to chear and comfort the Heart prevent Melancholy and make the Body lightsom Take a pint of Rhenish Wine half an ounce of Cinamon-water Water of Baum Bugloss and Borage of each half an ounce Juice of Limons one ounce half a pound of Sugar-candy seeth them together in a little strong glass-Bottle setting it in boyling water drink thereof a quarter of a pint in the Morning fasting in-the Summer Season In the Winter season take a pint of Malmsie or Muscadine Cinamon Cloves and Ginger of each two drams Grains of Paradise one dram Sugar two drams Musk one grain bruise the Spices and boil all together in a Bottle of Water then strain it and take a quarter of a pint thereof fasting CHAP. XII Select Remedies for all Diseases of the MOUTH This Chapter contains Choice Remedies for the Teeth and Gums Scurvey in the Mouth c. For a Canker in the Mouth TAke the Leaves of Woodbine of Bramble of Columbine of each one handful a little Rosemary shred them and boil them in fair water to the consumption of half then strain it and put into the Liquor two or three spoonfuls of Honey and a piece of Roch Allum in Powder and three or four spoonfuls of Vinegar Gargle the
Megrim Vertigo loss of Memory dimness of sight Melancholy swounding Fits and Barroness in Women You may take half a spoonful to one whole spoonful of it in Ganary or in black Cherry-water or Syrup Note That in every Distillation you must distill to dryness because thn Spirit of Wine is rectified The flowers are to be put into the Spirit of Wine when they are in their prime and that infusion kept till the other things are ripe and fit to be put in Another great Cordial Water of great vertue Take great Ants that are full of Eggs and in the full of the Moon in May or June two handfuls put them into a glass-bottel and powr upon them so much Spirit of Wine as may cover them the breadth of three fingers digest them in the Sun until they turn to water by putrefaction into one pound of this water put flowers of Rosemary Borage Bugloss Roses Marjoram Bawm of each one handful Castor four ounces Confection of Ana Cardimus two ounces Diamoschu dulcis one ounce waters of Bugloss Bittony and Tile-flowers of each one pound bruised Cinamon one ounce digest them together forty days then distill it in Balneo Mariae If you burn the remaining Feces to ashes and extract the Salt out of it and put it to the distilled Spirit it will be more efficacious It is both Cephalick and Pectoral cureth Consumption and by reason of the Ana Cardimus wonderfully strengthens the Memory fortifies the Brain and strengthens Nature and is much recommended to beget courage It attenuates expelleth Wind and is vulnerary It revives the heart warmeth and comforts a weak and cold Stomach Dose two or three spoonfuls in Sack or any other fit vehicle A rare Cordial Water against Frights excellent for Women with Child to prevent miscarrying Dr. Scroderus Take Lillies of the Valley two handfuls infuse them in three quarts of strong white Wine for a fortnight then distil it in Balneo Mariae into the distilled water put Cinamon one ounce and half Cubebes half an ounce Cloves three drams Mace Calingal Ginger Zedoary Safron of each two drams bruise them all grosly and let them infuse in a Vessel close stopped for some days in the Sun then put into each Lavender-flowers of each one handful let them digest for some days longer then distil it in Balneo Mariae If you calcine the Feces and attract the Salt out of them and put it to the water it will be more effectual It is very proper for Women with Child being frighted It prevents Miscarrying and strengthens the Womb and the Child It is a great Cordial Child-bearing Women ought never to be without it The Alexitery Milk-water Take of Carduus Benedictus six handfuls Wormwood four handfuls Speremint two handfuls shred them small and stamp them a little then powr upon them two gallons of new Milk let them infuse for six hours and distill it in a cold Still or in an Alembeck taking off the head sometimes and stir the matter well with a stick else the milk will grow in a Cake at the top and hinder the water from rising My Lady Newports Excellent cooling Stomachal Alexitery Milk-water Take Angelica one part Mint and Carduus Benedictus of each four parts Wormwood two parts shred them small and bruise them a little and put them in an ordinary Still and powr upon them enough new Milk to soak them but not to have the Milk swim much over them Distill this as you do Rose-water stirring it some times with a stick to keep the Milk from growing to a Cake When you will drink this water alone sweeten it with fine Sugar to your Taste You may drink a Wine-glass-ful at a time Dr. Scroderus his Excellent Cordial Water fall Women which is esteemed as a Panacea among or the Noble Ladies of the Palatinate Take Cinamon Nutmeg Mace Ginger Cloves Grains of Paradise Cubebes Cardamom of each one ounce and a half long Pepper half an ounce Galingal Zedoary of each one ounce pulverise them every one by themselves then mix them together then take leaves of Sage Mint and Bawm of each one handful shred them small and mix them with the other Ingredients and powr upon them three quarts of good white Wine let it stand to infuse for fourteen days close stopped then distill it in a Balneo or in an Alembick well tinned within It strengthens the Womb cureth the Suffocation thereof expelleth Wind out of the Stomach and Bowels It also strengthens and warms the Stomach and a cold Womb and that so successfully that all the Noble Ladies of the Pallatinate esteem it as a Panacea or Alheal Dr. Scroderus his second Cordial Water of great Vertues Take Tops of Rosemary sweet Marjoram Sage Bawm of each one handful Cinamon grains of Paradice of each one ounce Mace Galingal of each two ounces Nutmeg Cloves Ginger of half an ounce Juniper-berries two ounces bruise the Spices and Seeds and shred the herbs small and infuse them all in three quarts of Rhenish Wine for a month then distill it This Water cures the Head-ach Megrim Vertigo Melancholy illness of the Stomach stinking Breath It causes fruitfulness facilitates Delivery It strengthens the Stomach and the Womb and 't is good against the Palsie and Apoplexy Dr. Horstius his most excellent Cordial Water for the Head and for the Womb. Take Nutmegs Mace Ginger grains of Paradice Cloves half an ounce Rhubarb one ounce Castor Spicknard of each half an ounce Oyl of Bays let the Spices be whole and infuse them in the best Canary or French Wine seaven quarts digest them in a glass close stopped for ten days then strain it and beat the Spices to a Pulp then digest them together again for three days then distill it in Balneo This Water is as good for the Head as for the Womb It cures most Diseases of both It is exceeding good against the Epilepsie and Fits of the Mother obstructions of the Spleen and Liver It is good against Melancholy ann gross vapors ascending to the Head Aâ—other great Cordial Water of very great vertues which causeth fruitfulness and procures Conception Take of the great Ants or Pismires which are full of Eggs and in the full of the Moon in the month of May or June two handfuls Spirit of Wine rectified so much as may cover them the breadth of three fingers digest them in a close Vessel till the next full of the Moon or until they turn to water by putrefaction Then to a quart of this water take flowers of Rosemary Roses Bugloss Borage Marjoram Bawm of each one handful Castor four ounces â— Confection of Ana Cardimus two ounces Diamoschu dulcis one ounce bruised Cinamon one dram waters of Bugloss Bittony and Tile-flowers of each one pint digest them for forty days then distill in Balneo Mariae This is a great Cordial and Pectoral it is Cephalick and vulnerary and wonderfully strengthens the Memory and fortifies the Brain it strengthens Nature and some
runnings as the custom is but if you will have it richer of the Wood distil off all together as long as it cometh with vigor and put that liquor upon fresh Cassia and digest as before and then distil repeat this till it be as strong as you desire but the last time you put fresh wood you may keep three runnings each apart you may also distil it with three parts of Wine and two parts of Rose-water then sweeten it with Sugar A Cordaâ—l Water of Clove Gilly flowers Put Aqua Vitae or Sack upon Clove Gill-flowers digest them two days then distil it in a Glass Body laying other Clove Gilly-flowers upon the mouth of it upon a Boulter-Cloth that the spirit rising and passing through the flowers may tinge it self of a beautiful color then distil the Spirit as strong as you like it which sweeten with Syrup of Clove Gilly-flowers Sir K. D. A Lemon-Water Pare of the yellow thin Rinds of Lemons so thin as to make Chips which will be as low as the Pores go and put them into a Glass-body with a Head and an Alembeck and distill them in Balneo with a gentle heat you shall have a very sprightful water with Oyl swimming upon it which conserves it whereof a little will aromatise Wine or any Liquor and make it very pleasant Sir K. D. If you distill Rasps in a cold Still and put a little of that Water into Sack or other Wine or into Claret or white Wine and Water it will aromatise it very strong of Rasps without changing the colour and make it very pleasant two or three spoonfuls is sufficient to a quart of Sack Sir K. D. An Excellent orange-Orange-water or Spirit Take the parings or Chips of the Rind of an hundred Oranges into a Cuburbite so large that they fill not above a third part full powr upon them three quarts of good Aqua Vitae then put on the Head and Alembeck and lute it well with paste and paper stop the Vessel of the Alembeck and let it stand to digest three or four days then distill it with a gentle heat in Balneo keep the first quart by it self for it will be excellent good then change the Receiver and the Oyl will come over with the rest of Liquor when it beginneth to come weak leave off distilling Mingle one pint of excellent Syrup of Clove Gilly-flowers with the first quart and it will be an excellent Cordial Water you may aromatise it with Ambergreece if you love Amber A Cordial Water very good for Women from a great Lady Take Penyroyal red Sage sweet Marjoram and Rosemary-flowers of each one handful pick them well and rub them in a Cloth then shred them small and put them into a stone Jugg and pour upon them one Gallon of Sack stop it close and let them digest two days then distill it carefully the best way of distilling this Water is in a Cucurbite with a Glass-head and in Balneo Mariae If you distill it in a a cold Still you must give a gentle fire keeping wet Napkins upon the top of the Still to keep it cool sweeten it with fine Sugar or Sugarcandy and hang a little Sarsenet in it with two drams of Safron The Grand Duke of Florence his Excellent Caelestial or Imperial Water of great vertues which he gave to the Duke of Vandome who gave it to Sir Kenelm Digby Take of Turbit that which is white and Gummish two ounces Mastick Nutmegs Cinamon Cubebs of each half an ounce yellow Sanders two ounces bruise all these and put them in a Glass-body and put into them two ounces of Venice Turpentine and two pound of white Honey then powr upon them two quarts of very good Spirit of Wine or Nants Brandy stop the Vessel very close and digest it two days then distill it in Balneo till it begin to come whitish then take the Vessel out of the Balneo and set it in a sand Bath and having changed the Receiver distill it by degrees and you will have a whitish water to which add half a pound of newly drawn Oyl of Spicknard and prepared Pearls and Corals of each hair an ounce an ounce of Cream of Tartar in subtil powder stop it close and keep it for use then encrease the fire and distill to dryness and you shall have a reddish Oylish Water which keep also by it self The first clear Water is a most sovereign Remedy for the Wind and Stone-Collick and for any pains of the Stomach it is also good for Surfeits and excellent for obstructions of the Spleen and Liver It purifieth the Blood comforts the Brain and strengthens the Memory It is a sure and infallible Remedy for the Fits of the Mother as also the Convulsion Fits and Falling-sickness the Dose is half a spoonful with as much of any distilled Water or in fair water The second whitish Water is an excellent Remedy for the Stone and Gravel it is also very good for Sores and Wounds Vlcers and Fistula's warmin a little of it and bathing the parts afflicted therewith it cures the Noli me tangere Erisipelas or St. Anthonies fire And if you mix some of the first water with it it will be more efficacious The reddish Water is an infallible Cure of the Hemoroids and Piles It is also excellent for the Gangreen and Wounds An Excellent Cordial Water for Surfeits and for an Ague Take six quarts of Aqua Vitae put into it a peck of red Poppy-flowers let them infuse twenty four hours in a Glass close stopped then strain it and press it well and put the clear Liquor into the Glass again with Figs and Raisins stoned of each two ounces Aniseeds beaten half an ounce all tied up in a Bag set this in the Sun for ten or twelve days For an Ague take two or three spoonfuls of this Water and dissolve in it the bigness of a Hasle-nut of London-Treacle an hour before his fit and let him stir upon it and do what moderate excercise he can and fast four or five hours after it Sir Kenelm Digbys Cordial poppy-Poppy-Water for Surfeits as he had it prepared every year for his Family is thus Take a wide mouth-Glass of six quarts and out into it five quarts of the best double stilled Aniseed-water then thrust in as many red Poppy-leaves as will fill it top-full and let them infuse twenty four hours then strain and press them out and put in as many fresh Poppies and let them infuse as long then strain them again and put in fresh and let them infuse six or seaven days then strain and press them well from the Liquor and then strain the liquor from the Dregs then put into it six ounces of stoned Raisins of the Sun and a pound of stoned Cherries and half a pound of fined Sugar then stop the bottle very close This is an excellent Surfeit-Water and very efficatious Sir Kenelm Digby's Cook-woman had once surfeited her self by eating of those venoms and dangerous
and when that is melted put in the Frankinsence and as soon as it beginneth to rise take it from the Fire for fear it should enflame then put into it the other Gums stir them well together and when they are well incorporated strain it through a Canvas-Cloth when it is cold anoint your hands with Butter and make it up in Rowls Or you may spread it upon Leather while it is warm and so apply it using with it the Drink afore-mentioned A most sovereign Ointment for the Gout Take the eldest Gander you can get make him â—eady and draw him but let no water touch him take Sheeps Tallow fresh Hogs-grease Pitch Honey and black Soap new Wax two ounces a quantity of Salt Frankinsence in powder three ounces the flesh of an old fat Cat Meal or Flower of Beans and the Soot of a Chimney of each one handful mix them well together and put all into the Ganders Belly and sow him up close and rost him so long till he will drip no more then put up your Ointment and anoint the part grieved therewith A good Purge for the Sciatica or any kind of Gout Take Aloes Hermodactils and Scammony of each half a dram reduce them to subtil powder and make Pills thereof with Juice of Roses or with Syrup of Roses and for a Fortnight together take every third day one dram in the Morning Vse also the following Plaister Take two ounces of Pitch one ounce of Tar two drams of Treakle one ounce and half of Rosin one ounce of Honey boil and stir them till all is melted and well incorporated and united together then spread it on Sheeps-leather prickt full of holes and apply it as hot as can be endured Another for the Sciatica by Dr. Frank. Take a quart of Sack the bigness of an Egg of Salt-Peter boil them together till a fourth part is consumed then take new Cotton-Cloaths and dip them in it and wring them a little and foment the pained place spreading them upon it one after another many times until the pain cease Another Remedy for the Sciatica and Rheumatism Take Storax liquid yellow wax new Pitch and Honey of each four ounces Cinamon Pepper of each one ounce put all these in powder together into a new pot and let it boil but one walm stirring it carefully all the while then take it from the Fire and put into it four ounces of Aloes and one ounce of Oil of Lillies stir them well together to make them incorporate then put the Pot again upon hot Ashes and stir it until it be of the Consistence of an Ointment which spread warm upon Leather and apply it but if your Disease be in a whole Thigh then you may spread it upon a whole Lambs Skin You may leave it on seven or eight days if it require If the Disease come again put the Plaister on again This Medicine will keep a long time Another Bath for the Gout by Dr. Ruland Take Juniper-berry-wood cut small three pound Mint Camomil Linseeds of each half an handful bruise the Seeds and shred the Herbs and boil them in a sufficient quantity of water to make a Bath by the use of which the pain went away and the Party was perfectly cured A Drink for the Gout Dr. Scroderus Take Germander Groundpine tops of Sage of each one pound and a half Primrose Rosemary of each half a pound Misleto of the Oak half a pound China-Root sliced three drams digest them all in fifteen quarts of Rhenish Wine for ten days then strain it Drink thereof two or three times a day It is also good against the Sciatica and Rheumatism Another Drink for the Gout Take Hermodactils Sena of each one ounce Turbâ—th Mechoacan Ana one ounce and a half Leaves of Ground Ivy Vervain of each two drams Seeds of Fennel Aniseeds of each one dram and a half Cardamoms Cinamon Mace Safron of each one dram Flowers of Mullion Rosemary Flower de luce of each half a dram bruise and prepare them all and infuse them in eighteen quarts of Rhenish Wine in Balneo Marie for two days then strain it and sweeten it with fine Sugar and drink thereof three ounces a time with one dram of Cream of Tartar in the Morning fasting for some days It is prevalent against the Gout and several affects of the Stomach Liver and Spleen It draws thick Phlegm from the Joynts and remote parts An Approved Remedy for the Sciatica in the Hip or any kind of Gout Take two ounces of Burgundy Pitch Oxicrocium and Gum Caranna of each an ounce melt and mix them well together spread it on Leather and apply it to the part for nine days It hath cured many When you use the aforesaid Plaister use the following Infusion Take Sena half an ounce Epithimum Raisins stoned Fennel-seeds and Ginger of each half a dram put them in half a pint of Whey then make them warm and let it infuse twelve hours then warm it again and strain it and drink it all off in the Morning fasting Vse also the following Drink to give every day two or three Stools Make a strong Decoction of Lignum Vitae put into it Sena Hermodactils of each four ounces Epithimum two ounces Turbith one ounce Coloqâ—inrida half an ounce let them infuse in warm Sand or in a Kettle of warm Water in a Vessel close stopped for twenty four hours then strain it and drink thereof every Morning fasting and at Night take of the distilled Water of Lignum Vitae one ounce with half an ounce of Syrup of Cowslips and use to eat the quantity of a Nutmeg of an Electuary made of Conserve of Cowslips four ounces Conserve of Sage-flowers and Rosemary-flowers of each two ounces Conserve of Roses one ounce make them into an Electuary For a Prick that doth foster rankle and burn a present Remedy Take Burnet stamp it to mash then spread it on a Cloth and apply it to the place it will speedily help it CHAP. XVII Select Remedies for Bruises and Swellings A Pultice to open an Impostume and to ripen a Bile TAke one handful of Sorel twelve Figs sliced half a pint of the Juice of Sorel boil this together until it be very tender and put to it some wheat Flower and Hogs Grease and lay it warm to the place changing it twice a day continue this till it be drawn out Another for the same much Approved Take the Whites of two Leeks and wrap them up in a wet Linnen Cloth and bake them under hot Embers so that they be only soft and no more then pound them in a Stone-Mortar with a piece of Hogs-Grease spread this pretty thick and apply it changing it once in seven hours and in three times changing it the Matter will be all drawn out With this Cataplasm you may also Cure Deafness and Noise in the Head and Ears Mr. Stockdeal's Approved Remedy for a Bruise and Swelling Take a pint of fair Water and boil in it a handful
all Pain and Inflammation as you see in Sir Kenelm's Relation of Mr. Howard To stanch the Blood either of a Wound or Bleeding at the Nose take only some of the Blood upon a Rag and put some Powder upon it or take a Bason with fresh water and put some of the Powder into it and bath the Nostrils with it CHAP. XLI Containing the choicest and rarest Cosmeticks to beautifie smoothen soften and whiten the Face and Skin and to preserve the Beauty and Complexion of Ladies devised by several Learned Physicians and used by Queens Princesses and other great Ladies in France Italy Germany and England The Word Cosmetick signifies Adorning or Beautifying A rare Cosmetick Water of Dr. Scroderus TAke the Whites of fifteen Eggs the Juice of one Limon three ounces of Snails white Lead a pound Camphir and Borax of each a dram and a half Myrrhe two drams Frankincense and Mastick of each half an ounce bruise them all and infuse them twenty four hours in water of Bean-Flowers and water of Elder-Flowers of each a pint and half then distil it in a Cucurbite in Balneo Mariae and keep the Water for Use It softneth whiteneth and smootheth the Skin Another more precious Cosmetick or beautifying Water by Sir Kenelm Digby Take white Lillies six drams Florence Orrice Roots Beans Cicers Lupins of each half an ounce fresh Bean-flowers a handful Gum Tragant white Lead fine Sugar of each half an ounce Crums of white Bread steeped in Milk an ounce Frankincense and Gum Arabick of each three drams Borax and feather'd Allom of each two drams the White of an Egg Camphire a dram and a half infuse them four and twenty hours in a sufficient quantity of Rose and Bean-flower water equal parts then distil it in B. M. This Water smoots whitens beautifies and preserves the Complexion of Ladies They may wash their Faces with it at any time but especially Morning and Evening Another Cosmetick water Take two young Pigeons gut them and cut them into pieces Crums of white Bread half a pound peach-kernels and the four greater cold Seeds cleansed and bruised of each four ounces the whites of twelve Eggs and the Juice of four Limons infuse them twelve hours in two quarts of Milk then distil them in B. M. To the distilled water add Borax Camphire Sugarcandy and burnt Allom of each three drams set them three days in the Sun then let them stand fifteen days in a Wine-Cellar then filtre it through gray Paper and keep it for Use This is an Excellent Cosmetick-water and hath all the Vertues of the former and is to be used in the same manner Another Cosmetick-Water Take fine Sugar one pound Roch-Allom three ounces white Poppy-seeds bruised Flower of Beans of Water-Lillies and of the greater Housleek of each a handful the Juice of four Limons the Crum of two white penny-Loaves bruise what is to be bruised and put them all into a Glass Alembick and powr upon it Goats Milk or Black Cows Milk and white Wine of each a quart distil it in Balneo Mariae and keep the Water for Use This Water is good to smooth whiten and preserve the Complexion of Ladies washing their Faces therewith Some Receipts of Cosmeticks which I took out of the Countess of D' Hospital her Book which she sent me at Paris A Cosmetick water used by the Queen Take the whites of two new layd eggs beat the shels of them to powder and put them in a quart bottle with the whites and let them be beaten together for three hours then put into it four ounces of burnt Allum in fine powder beat it two hours longer then put into it three ounces of white Sugar candy in powder and beat it also for two hours then put in it four ounces of Borax also in powder and beat it also then take a pynte of water that runs from under the wheel of a mill and put into it four ounces of white Poppy seeds well beaten mix them well together so that it be like milk then pour that into the quart bottle with the other things at four several times beating it every time the space of two hours then strain it through a fine white linnen cloath and having put it into the bottle again let it be beaten for two or three hours longer And to know when it is well made and well beaten is when it froths the breadth of three fingers above it It will keep a twelve month It is a very good Cosmetick it whitens smooths and softens the skin use it only three times a week To wash and prepare night gloves to keep the hands white smooth and soft Take pure white wax four pound Spermacetis two ounces oyl of the greater cold seeds cleansed and drawn without fire and Magistery of Bismuth or Tinglass prepared as shall be set down afterwards of each three drams Borax and burnt Allum finely powdered of each half a dram put them all into a Pipkin which set in a Kettle of hot boyling water and when they are melted stir them well together to incorporate them Then having washt first your gloves in several waters and steept them twelve hours in cream dip them in this composition whil'st it is hot The said Composition is good also to dip cloaths in and spread them for to line womens masks it preserves the Complection of Ladies The Ladies in France use it for both It is also a good Cosmetick anointing the face with it at night going to bed washing it oft in the morning with some Cosmetick water I have two choice Receipts more for the face which I Coppied out of the said Countess's Book which Maria de medicis the Queen of France used her self The said Countess's mother gave fifty pistols in gold for them to him who always prepar'd them for the Queen as was subscrib'd at the bottom of the Receipts forbear to publish them her but I shall be very willing without any Interest to communicate them to any Lady that shall desire them of me The Preparation or Magistery of Bistmuth or Tinglass Though this be a Chymical preparation yet that Ladies may be sure to have it true and well prepar'd I will set down here directions how any Lady may prepare it with ease and pleasure Let a Chymist prepare you an Aqua fortis with equal parts of Niter and Allum but be sure he do not sell you a common one made with Niter and Vitriol Then take four ounces of Bistmuth let it be beaten to a fine powder then wash it so often till the water come from it very clear then dry it and put it into a small glass cucurbit set it upon a round under a chimney and pour upon it by little and little twelve ounces of your Aqua fortis pour in but about the quantity of a spoonfull the first time it will presently begin to work upon the Bistmuth and a thick black smoak will ascend which being almost past pour in a
the Oven Then when it is cold put it in the saucing-drink aforesaid and if it be kept close it will keep a quarter of a year A most Excellent and Savoury Estuvee of Veal the French way If instead of a Fricasie of Veal you would have an Estuvee take a Leg or a Fillet of Veal and cut it into thin slices and beat them with the back of a great knife and stem them simpringly in White-wine and water of each equal parts with a good lump of butter or Bacon or some of them both seasoning it with pepper and salt a little bundle of Thyme and Parsly and an Onion if you like it When it is enough put to it some yolks of Eggs beaten with White-wine and Verjuice or Vinegar and some Nutmeg grated and some shred Parsly pour it into the meat and stir it all well together over the fire till the sauce be thickned It is an Excellent Dish of Meat To make an Hotchpot Take a piece of Brisket-beef a piece of Mutton a Knuckle of Veal a good Cullender of Pot-herbs Carrots Onions and Cabbage a little broken Boyl all these together untill they be very thick Another Hotchpot Take a Brisket Rand of Beef any piece of Mutton and a piece of Veal put this with sufficient water into your pot and after it hath been skimmed put in a Cullender full of Pot-herbs a piece of Cabbage all half cut a good quantity of onions whole six Carrots cut and sliced let it all boyl till it be almost a Gelly and stir it often left it burn To Stew Beef the French way Take good fat Beef slice it very thin into small pieces and beat it well with the back of a Chopping-knife then put it into your Stew-pan or Pipkin and cover it with Wine and Water and Season it with Spice and salt and put to it a handfull of good herbs and an Onion with Anchovies let it boyl two hours a little before you take it up put in a few Marigold-flowers and serve it up on Sippets The best way to make Beef alamode which is exceeding good meat Take of the Fillet of Beef and the lean of Pork shred them together and season it then take Bacon and cut it into big Lardons rowl them in Pepper and Salt and lay them between the meat in the Stew-pan and let it stew easily in its own broth and it will be exceeding short and tender and will taste like Venison You may also make an excellent Pye or Pasty of this putting some Butter upon it To Stew a Hare the French way which they call Lievre en Civette which is Excellent Savoury meat Cut your Hare in six or seven pieces then Lard them with great Lardons rowled in Pepper and Salt then put it into your Stew-pan with Pepper and Salt and a few Cloves and an Onion with a bundle of Thyme and Parsly tyed together then pour water upon it and half a pinte of White wine with half a glass full of Vinegar with a few Lawrel Leaves and some Orange-peels To Bake Pigeons Teals or Wild-Ducks that will keep a quarter of a Year and are Excellent Meat Season them duly with Pepper and Salt then Bake them in an Oven with store of Butter and some Clarret wine let the Pot be covered when they are Baked take out the pot and the Birds out of it and wipe them very dry then put them into the pot again without any Liquor and pour upon them the Butter that was upon the Liquor being first clarified and as much Butter more as needeth to cover them three fingers breadth Being melted and clarified they may put a few Bay-leaves between the meat and the Butter Excellent Pyes of Red-Deer made by Sr. Kenelm Digby's French Cook at Franckfort Lard the lean of the meat very well with great Lardons rouled in Pepper and Salt then laying under it a Cake of a fingers thick or Beef-Suet first chopped small and seasoned with pepper and salt then beaten into a Cake fit for the meat and another such Cake upon the Deers flesh then Bake it well in strong Crust and soaked two or three hours in the Oven after it is Baked enough which requireth six good hours If you use no Suet put in Butter enough A Savoury and nourishing boiled Capon from Count Trino at Milan Take a fat and fleshy Capon or a like Hen dress it in the ordinary manner and cleanse it within from the Guts c. then put in the Fat again into the Belly and split the Bones of the Legs and Wings as far as you may not to deface the Fowl so as the Marrow may distil out of them add a little fresh Butter and Marrow to it season it with Salt Pepper and what other Spice you like as also savoury Herbs Put the the Capon with all these Condiments into a large strong sound Bladder of an Oxe first well washed and scowred with red Wine and tie it very close and fast at the top that nothing may owse out nor any water get in and there must be void space in the Bladder that the Flesh may have room to swell and ferment in therefore it must be a large one put this to boil for a couple of hours in a Kettle of water or till you find by touching the Bladder that the Capon is tender and boiled enough Then serve it up in a Dish in the Bladder dry-wiped which when you cut you will find a precious and nourishing Liquor to eat with Bread and the Capon will be short tender most savoury and full of Juice and very nourishing I conceive that if you put enough Oxe-Marrow you need no Butter and that it may do well to add Ambergrease Dates sliced and pithed Raisins Currans and a little Sugar I suppose Gravie of Mutton may not be amiss Peradventure this might be done well in a Silver Flagon close luted set in Balneo bulliente as I make the nourishing Broath or Jelly of Mutton or Chickens c. To bake Mutton after Venison fashion Take a large fat Loin of Mutton or two boned after the manner of Venison season it well to your Taste with Pepper and Salt then lay it to steep all night in enough of the Sheeps Blood to cover it over and soak well into it then lay it into the Paste with all the clotted thick Blood under it upon it and hanging about it You may season the Blood with Pepper and Salt before you lay the Meat in it but though you do not it will not be amiss so as the Meat be seasoned high enough Then bake it as you do an ordinary Pasty and you may put Gravy of Mutton or strong Broth into it you may do it in a Dish with Paste as my Lady of Newport doth her Venison This way of steeping in Blood before you bake it is very good also for Venison My Lady Glin useth her Venison Pasties thus Boil the Bones well broken and remaining Flesh of the
Gelly Put at first but half the Sugar to the Liquor for so it will be the paler Boyl the Apples by themselves in fair water with a very little Sugar to make them tender then put them into the Liquor and the rest the other half of the Sugar with them Boil them with a quick fire till they be enough and the Liquor do gelly and that you see the Apples look very clear and as though they were transparent You must put the juice of two Limons and half an Orange to this in the due time Every Pippin should be lapped over in a broad Pill of Orange which you must prepare thus Pare the Orange broad and very thin and all hanging together rub it with salt PricK it and boyl it in several waters to take away the bitterness and make it tender Then the Orange Peels must be Preserved in ordinary manner and it imports not though they be done many days before the Apples be ready and kept in syrrup Preserve it by it self with sufficient quantity of Sugar when it is throughly done and very tender which you must cast to do before hand to be ready when the Apples are ready to be put up take them out of their Syrup and lap every Pippin in an Orange-Peel and put them into a Pot or glass and pour the Liquor upon them which will be Gelly over and about the Apples when all is cold This Proportion of Liquor Apples and Orange-Peels will take up about three quarters of a pound of Sugar in all If you would keep them any time you must put in weight for weight of Sugar Sir Kenelms Observation I conceive Apple Johns instead of Pippins will do better both for the Gelly and substance and especially at the latter hand of the year and I like them thin sliced rather than whole and the Orange-Peels scattered among them in little pieces or Chips My Lady Barclays's Sweet-meat of Apples My Lady Barclay makes her fine Apple-gelly with slices of John-Apples sometimes She mingles a few Pippins with the Johns to make the Gelly but She likes best the Johns single and the cooler is paler First fill the Glass with slices cut round-wise and then pour the Gelly into it to fill up the vacuities The Gelly must be boiled to a good stiffness then when it is ready to take from the fire put in some juice of Limon and of Oranges if you like it but these must not boyl yet it must stand a while upon the fire slewing in good heat to have the juices incorporate and penetrate well Amber-grease doth well in this Sweet-meat Gelly and slices of Golden-Pippins made as of John Apples and Pippins are exceeding good Mrs. Marbury the Queens Preserving-Woman makes her Apples in Gelly thus Cut your Apples into quarters either pared or unpared boyl them in a sufficient quantity of water till it be very strong of the Apples Take the clear Liquor and put to it sufficient Sugar to make Gelly and the slices of Apple so boyl them all together till the slices be enough and the Liquor Gelly or you may boil the slices in Apple-liquor without Sugar and make Gelly of other Liquor and put the slices into it when it is Gelly and they be sufficiently boiled Either way you must at the last put some juice of Limon to it and Amber ana Musk if you will You may do it with halfs or quartered Apples in deep glasses with store of Gelly about them To have these clear take the pieces out of the Gelly they are boiled in with a slice so as you may have all the Rags run from them and then put neat clean pieces into clear Gelly The other Gelly is as good to eat and will serve as well for glasses in which you stand not so much upon the outward beauty Dr. Bacon his Syrup of Apples You may make an Excellent Syrup of Apples thus Slice a douzen or twenty Pippins into thin slices and lay them in a deep Dish S. S. S. with pure double Refined Sugar in powder Put two or three spoonfuls of water to them and cover them close with another dish cutting their joyning that nothing may expire Then set them into an Oven and when you take out the Dish you will have an Excellent Syrup and the remaining substance of the Apples will be insipid You may proceed with Damsons in the same manner or other Plumbs and you will have excellent stewed Damsons as fair as Preserved ones swimming in a very fine Syrup To make Excellent Marmelade of Pippins Take the quickest Pippins when they are newly gathered and are sharp pare and coar and cut them into half quarters put to them their weight of the finest Sugar in powder Put them into the Preserving-Pan and pour upon them as much Fountain Water as will even cover them Boyl them with a quick fire till by trying a little upon a plate you find it gellieth when it is cold then take it from the fire and put into it a little of the Rinde of Limons rasped very small and a little of the yellow Rinde of Oranges boiled tender casting away the first water to correct their bitterness and cut into narrow slices as in the Gelly of Pippins and break the Apples with the back of the Preserving-Spoon whil'st it cooleth If you like them sharper you may put in a little Juice of Limons a little before you take the Fan from the fire When it is cold put it into Pots this will keep a year or two This is the juice of Apples strained out of Rasped Apples in such sort as you make Marmelade of Quinces with the juice of Quinces would not be better than fair water to boil your Apples and Sugar in Gelly of Quinces as it was made by Sr. Kenelms Direction and the Receipt set down by himself The Quinces being very ripe and having been long gathered I took twelve Quinces in quarters and the juice of sixteen others which made two pound of juice and I made a strong Decoction of about twenty four others adding to these twenty four to make the Decoction the stronger and more slimy the Coars and Parings of the twelve in quarters and the Coars and Parings of the twenty four and the Quinces sliced All these boyled about an hour and half in ten pintes of water then I strained and pressed out the Decoction and had between four and five pounds of strong Decoction To the Decoction and Syrup I put three pound of fine Sugar which being dissolved and scummed I put in the quarters often turning them and in near three quarters of an hour it was enough When it was cold it was store of firm clear red Gelly and the quarters very tender and well penetrated with the Sugar I found by this making that the juice of Quinces is not so good to make Jelly it maketh it somewhat running like Syrup Preserved Quinces made by Sr. Kenelm's Directions and set down by himself When I
made Quinces with Gelly I used the first time these proportions of the Decoctions of Quinces three pound of Sugar one pound three quarters flesh of Quinces two pound and half The second time these of Decoction two pounds and half Sugar two pounds and a quarter of flesh two pounds three quarters I made the Decoction by Boyling gently each time fourteen Quinces in a pottle of water an hour and half or two hours so that the Decoction was very strong of the Quinces I boyled the parings with all the Substance of the Quinces in thick slices and part of the Coar excepting all the kernels and then let it run through a loose Napkin pressing gently with two plates that all the Decoction might come out but be clear without any flesh or mash The first making I intended should be Red and therefore both the Decoction and the whole were boyled covered and it proved a fine clear Red. This boiled above an hour when all was in The other boiled not above half an hour always uncovered as also in making his Decoction and the Gelly was of a fine pale yellow I first put in the sugar upon the fire with the Decoction and assoon as it was dissolved I put in the flesh in quarters and halfs and turned the pieces of them in the Pan else the bottom of such as lay long unturned would be of a deeper colour than the upper part The flesh was very tender and good I put some of the pieces into Jarr-glasses carefully not breaking them and then poured Gelly upon them then more pieces then more Gelly c. all having stood a while to cool a little Mrs. Marbury the Queens Preserving-Woman Her fine white Gelly of Quinces Take Quinces newly from the Tree wipe them clean and boyl them whole in a large quantity of water the more the better till the Quinces crack and are soft then press out their Juice hard but so that onely the Liquor run out but none of the Pap Take three pound of this strained Liquor being settled and one pound of fine sugar and boyl them up to a Jelly with a moderate fire they may require near an hours boyling to come to a Jelly The Tryal of that is to take a tin Plate and wet it with fair water and drop a little of it upon the wet Plate if it stick to the Plate it is not enough but if it fall off when you slope the Plate without sticking at all to it then is it enough Then put it into flat shallow Tin forms first melted with cold water and let it stand in them four or five hours then reverse the plates that it may shale and fall out and so put the parcels up in Boxes White Marmelade of Quinces the Queens way Take a pound and a half of flesh of Quinces sliced one pound of sugar and one pound of a Decoction made very strong of Quinces boiled in fair water boyl these with a pretty quick fire till they be enough and that you find it Gellieth then proceed as in Sr. Kenelms way The Lady Baths's way of making White Marmelade of Quinces Take six pound of the flesh of Quinces and two pound of sugar moistened well with the juice of Quinces Boil these together first gently till the Liquor be swelled out of the Quinces and have dissolved all the Sugar then very quick and fast proceed as in Sr. Kenelms way bruising the Quinces with a Spoon c. till it be enough This will be very fine and quick in Taste Paste of Quinces with very little Sugar as they were done for Sr. Kenelm Digby To one pound of the flesh or solid substance of Quinces when they are pared coared and quartered take but a quarter of a pound of double-Refined purest Sugar Do thus Scald your flesh of Quinces in a little of the juice of other Quinces that they may become tender as if they were Codled then beat them in a Mortar to subtil uniform smooth Pulp which you may pass through a Searse In the mean time let your Sugar be dissolved and boyling upon the fire When it is of a Candy height put the Pulp of Quince to it and let it remain a little while upon the fire till it boyl up one little puff or bubling and that it is uniformly mixed with the Sugar You must stir it well all the while then take it off and drop it into little Cakes or put it thin into shallow glasses which you may afterwards cut into slices Dry the Cakes and Slices gently and by degrees in a Stove turning them often these will keep all the year and are very quick of taste To make Excellent Marmalade of red Currans by Mrs. Marbury Take the Juice of red Currans and put into it a convenient proportion of entire Currans cleansed from the Stalks and Buttons at the other end let these boil a little together have also ready some fine Sugar boiled to a Candy-height put to this of Currans at discretion and boil them together till they be enough and bruise them with the back of your Spoon that they may be in consistence of Marmalade which put in Pots when it is cold You need not stone the Currans when you put in the Juice unless you please Excellent Jelly of red Currans Set them over the Fire that their Juice may sweat out pressing them all the while with the back of your preserving Spoon to squeeze out of them all that is good when you see all is out strain the Liquor from them and let them stand to settle for five hours that the gross Matter may sink to the bottom then take the pure Clear and to every Pint of it put three quarters of a pound or fine Sugar and boil them up with a quick Fire till they come to a Jelly-height which will be in less than a quarter of an hour which you may try with a drop upon a Plate then take it off and when it is cold enough put it into a Glass You must be careful to scum it well in due time the thick Setling will serve to add to the Marmelade of Cherries or the like To make Jelly of Currans with the Fruit whole in it Boil four pound of Sugar to a Candy-height and clarifie it with Whites of Eggs then put it into five pound or at discretion of pure red Currans boil them together a little while till it be enough to become Jelly then put into it a good handful or two of whole Currans cleansed from the Stalks and black Ends and boil them a little till they be enough you need not boil the Juice before you put it to the Sugar but let it be very clear and well-strained and scum it well whilst it boileth with the Sugar To make Marmalade of Cherries Take a pound of fine Sugar to four pound of the best Kentish Cherries stone them and put them over a gentle Fire that they may not boil but resolve much in Liquor take
out with the Spoon much of the thin Liquor leaving the Cherries moist enough but not swimming in clear Liquor then put to them your Sugar in Powder and boil it up quick scumming away the Froth that rises When it is well incorporated and clear strew in a little more of the Sugar which course will make the Colour the finer when they are boiled enough take them off and bruise them with the back of a Spoon and when they are cold put them up in Pots This will keep well all the Year To make a fine Marmalade of Currans with Juice of Raspes and Currans as Madam Mancy made it for the Queen Take three pound of Cherries stoned half a pound of clear Juice of Rasps and one pound of the Juice of red Currans and a pound of fine Sugar put them altogether into the Preserving-Pan boil them with a quick Fire especially at the first skimming them all the while as any Scum riseth When you find them of a fit Consistence with a fine clear Jelly mingled with the Cherries take them from the Fire and bruise the Cherries with the Back of your Spoon and when they are cold put them in Pots Peradventure to keep all the year there may be requisite a little more Sugar It is a very fine Sweet-meat To make Conserve of red Roses Dr. Glisson's way Take a pound of red Rose Leaves well pickt and the nails cut off in about a quart of Spring-water till the Water hath drawn out all the Tincture of the Roses into it self and that the Leaves be very tender and look pale which may be in half an hour keeping the pot covered while it boileth then pour the tinctured Liquor from the pale Leaves pressing it gently and set it upon the Fire by it self to boil putting into it four pound of double refin'd Sugar boil it till it be a high Syrup very near a Candy height but not to flake or candy then put the pale Rose Leaves into this high Syrup and presently take it from the fire and stir them exceeding well together to mix them uniformly If you put it into Pots while it is yet throughly warm and leave them uncovered some days putting them in the hot Sun or Stove there will grow a fine Candy upon the top which will preserve the Conserve without a Paper upon it The Colour both upon the Rose Leaves and the Syrup about them will be exceeding beautiful and red and the Taste excellent and the whole Composition very tender and smoothning and easie to digest in the Stomach without clogging it as doth the ordinary rough Conserve made of raw Roses beaten with Sugar which is very rough in the Throat When you have begun a Pot and have taken some out you must always keep a Paper lying close upon the Conserve or else it will be apt to grow mouldy on the top where you have broken the Candy that was upon it The Conserve of Roses is very good for Colds and Coughs and for the Lungs it is also exceeding good for Sharpness and Heat of Urine and Soreness of the Bladder eaten much by it self or drunk with Milk or Distilled Waters of Mallows and Plantane or Milk-water Dr. Bacon's Way of making Conserve of Roses Take twelve pound of the best Lump or Kitchen-Sugar boil it with spring-Spring-water and clarifie it with Whites of Eggs taking away all the Skum then boil it to a Syrup and when it is half boiled begin to beat your Rose-Leaves being pick'd and the white Nails cut off beforehand put half a pound of them to every pound or Sugar into your Mortar and beat them well squeezing into them as you beat them the Juice of two Limons which brings out their Colour finely You must have finish'd beating your Roses by then the Sugar is come by boiling to a high Syrup for if you should let them lie still in the Air but a little while they would grow black and of ill colour then with your Ladle put the Roses to the Sugar and stir them well in it to incorporate all well and uniformly together let them boil gently and a thick scum of the Roses will rise which you must scum off from time to time continually as it rises and reserve it in a Pot by it self for it will be good hard Sugar of Roses and may be about an eighth or ninth part of the whole After it is clear from Scum and boiled near a quarter of an hour with the Roses in it and that you see by a drop upon a plate that is of a due consistence take the pan from the fire and stir all well together and put it into pots which leave uncovered ten or twelve days setting them in the hot Sun all the day long during that time to give the Roses a fine hard Crust or Candy at the top If the Sun favour you not you may use a Stove After twelve days tie Covers of Paper upon the Pots Dr. Bacon useth to make a pleasant Julep of this Conserve of Roses by putting a good spoonful of it into a large drinking-Glass or Cup upon which squeeze the Juice of Limon work these well together with the Back of a Spoon putting water to it by little and little till you have filled up the Glass with Spring-water so drink it He strains it sometimes and then it is a beautiful and pleasant Liquor To preserve green Walnuts as they are done in France and Germany Take green Walnuts when they are of a fit bigness to preserve which is about the beginning or the middle of July pierce them through three or four times and put them in fair water for three or four days shifting the water twice a day then boil them in fresh water for a quarter of an hour then throw away this water and powr fresh boiling water upon them and boil them therein till they be tender but not too tender then powr off the Liquor and to twelve pints thereof take six pounds of ordinary brown Sugar dissolve the Sugar in eleven pints of the water boil it up and clarifie it with Whites of Eggs so soon as it boileth put in the other pint of water which you kept for that purpose and as the Whites of the Eggs rise put them down again then strain it through an Hypocras Bag and when it is cold boil it up to a Syrup Then stick your Nuts with Cloves and Cinamon and put them into your pot and when your Syrup is cold powr it upon them so much of it that they may be just covered and let it stand four and twenty hours and the Syrup will be very thin by drawing out the water that was in the Nuts powr it off and boil it up again and when it is cold pour it upon them again and when it hath stood four and twenty hours powr it of and boil it again to its due Consistence then being cold powr it on again and as long as you see that the Syrup
for two or three hours to dissolve the honey in the water lade it twice or thrice that day The next day boyl it very gently to make the scum rise and scum it all the while and now and then pour to it a Ladle full of cold water which will make the scum rise more when it is very clear from scum you may boyl it the more strongly til it bear an egg very high that the breadth of a groat be out of the water and that it boyl high with great walmes in the middle of the Kettle which boyling with great Bubbles in the middle is a sign it is boyled to its height Then let it cool til it be Luke-warm at which time put some Ale-yeast into it to make it Work as you would do Ale and then put it up into a fit Barrel first seasoned with some good sweet White wine as Canary Sack and keep the Bung open til it have done Working filling it up with some such honey-drink warmed as you find it sunk down by working over When it hath almost done working put into it a bagg of thin stuff such as Bakers use to Bolt in fastned by a Cord at the Bung containing two parts of Ginger sliced and one a piece of Cinamon Cloves and Nutmegs with a pebble stone in it to make it sink and stop it up close for six months or a year and then you may draw it into Bottles if you like Cardamum seeds you may add some of them to the Spices Some do like Mint exceedingly to be added to the other herbs If you will have it stronger put but two gallons and a half of water to one of honey You may use what Herbs or Roots you please either for their taste or vertue after the manner here set down If you make it work with yeast you must have great care to draw it into Bottles soon after it hath done working as after a fortnight or three weeks for that will make it soon grow stale and it will thence grow sowr and dead before you are aware But if it work singly of it self and by help of the Sun without admixtion of other Leaven or yeast it may be kept long in the Barrel so it be filled up to the top and kept very close stopt I conceive it will be exceeding good thus When you have a strong honey Liquor of three parts of water to one of honey well boyled and scummed put into it as soon as you take it from the fire some Clove-gilliflowers first wiped and all the whites clipped off one good handful or two to every gallon of Liquor Let these infuse thirty or forty hours then strain it from the flowers and either work it with yeast or set it in the Sun to Work when it hath almost done working put into it a bag of like Gilliflowers and if they be duly dryed I think they are the better hanging in it at the Bung. I conceive that bitter and strong herbs as Rosemary Bays Sweet marjorum Thyme and the like do conserve Mead the better and longer being as it were instead of Hops But neither must they no more then Clove-gilliflowers be too much boyled for the volatile pure Spirit flies away very quickly therefore rather infuse them Beware of Infusing Gilliflowers in any Vessel of Metal excepting silver for all metals will spoyl and dead their colour Glazed earth is best My Lady Dormers Receipt to make Metheglin Take four Gallons of water and one of Honey boyl it and skim it then put into it Liver wort Harts-tongue Wild-carrot and Yarrow a little Rosemary and Bays one Parsly-root and a Fennel-Root let them boyl an hour altogether you may hang a little bag of Spice in it if you please when it is cold put a little Barm to it and let it work like Beer The Roots must be scraped and the Pith taken out My Lady Morrices Receipt for Mead. My Lady Morrice makes her Mead thus Boyl first your water with your herbs Those She likes best are Angelica Baum Borage and a little Rosemary Spirit of Myrrh if the taste here be good not half so much as of any of the rest a handfull of all together to two or three gallons of water After about half an hours Boyling let the water run through a strainer to sever the herbs from it into wooden or earthen Vessels and let it cool and settle To three parts of the clear put one or more of Honey and boyl it til it bear an Egg leaving as broad as a shilling out of the water skimming it very well Then pour it out into Vessels as before and next day when it is almost quite cold pour it into a Sack-Cask wherein you have first put a little fresh Ale-yeast about two spoonfuls to ten gallons hang in it a bag with a little sliced Ginger but almost a pottinger full of Cloves cover the bung lightly til it have done working then stop it up close You may keep and draw it a year or two after It is excellent good Her Sister makes Hers thus Dissolve your Honey in the water til it beareth an Egg higher or lower according to the strength you will have it of then put into it some Sea-wormwood and a little Rosemary and a little Sage about two good handfuls of all together to ten gallons when it hath boyled enough to take the vertue of the herbs skim them out and strew a handful or two of fine wheat flower upon the boyling Liquor This will draw all the Dregs to it and swim at the top so that you may skim all off together and this She holdeth the best way of clarifying the Liquor and making it look pale Then pour it into Vessels as above to cool let it stand three days then Tun it up into a Sack Cask without yeast or Spice and keep it stopped til it work then let it be open til it have done working filling it up still with other honey drink Then stop it up close for a year or two you may at first stop it so that the strong working may throw out the stopple and yet keep it close til it work strongly She saith that such a small proportion of Wormwood giveth it a fine quick taste and a pale colour with an eye of green The Wormwood must not be so much as to discern any the least bitterness in the taste but that the composition of it with the honey may give a quickness The Rosemary and the Sage must be a great deal less than the Wormwood sometimes She stops it up as close as soon as she hath Tunned it and lets it remain so for three months Then pierce it and draw it into Bottles which stop well and tye down the stoppels this will keep so a long time She useth this way most It makes the Mead drink exceeding quick and pleasant when you pierce the Cask it will fly out with exceeding force and be ready to throw out the stopper and
Humor and Pain lieth it will dry and stay the Rheum and not draw it and will fasten the Teeth infallibly Proved by Mr. Fleetwood An Opiate for the Tooth-Ach Take Camphire two drams Opium one dram Castor half a dram pulverize them and mix them with Syrup of Clove-gilliflowers over the Fire that they may well incorporate to an Opiate It is excellent to asswage the Tooth-Ach when any of the Teeth are rotten and hollow put but a little into the hollow of the Tooth and let it remain there and renew it as often as need requires A most Excellent Opiate to cleanse and whiten the Teeth which is much used by all the Nobles in France Take Pumice stone burnt White Coral Cuttle-fish Bone and Cream of Tartar Florence-Orrice-root of each an ounce reduce them all to a fine powder Sal-armoniack pulverized two drams Musk and Amber of each six grains grind them all together upon a Maâ—ble Stone or in a Stone-Mortar with an Iron Pestle adding so much Honey of Roses by degrees as will make it into an Opiate by girnding Then put it up in Gally-pots and keep it for Use Rub your Teeth with it Ladies that do not love the smell of Amber and Musk may leave it out and it will be never the worse for it and it may be perfumed by adding a few drops of Aromatick Oyls as Oyl of Cloves Cinamon Essence of Orange and Limon Peels c. An infallible and much experienced Remedy to cure the Tooth-Ach and to fetch out the Worms that are in the Gums and hollow Teeth Take Henbane Seeds well bruised two spoonfuls Bees Wax four ounces shred the Wax and make it soft in warm water then mix the Seed well with it and make a Candle thereof with Cotton Thred hold the Candle being lighted in your Mouth letting the Heat and Smoak of it go into your Mouth as much as may be endured and hold your Mouth over a Poringer full of Water and the Candle will draw out the Worms and they will fall with the Rheum into the Water so that you shall see some of them alive This hath been sufficiently experimented You may also put the end of a Funnel to the Tooth and so hold the Candle in the Funnel holding your Mouth over the Water CHAP. XIII Select CORDIAL WATERS Distilled This Chapter containeth the choicest Cordial Waters with the true description of that famous Water called the Queen of Hungarys Water The Lady Hewits great Cordial Water for all cold Diseases to comfort the Stomach the Spirits the Head the Heart to stay the Rheum the Hiccock the bloudy Flux against the Plague the Meazles the small Pox the Palsie the Dropsie and the Consumption of the Lungs Copied from a Receipt in my Ladies Daughters hand which she gave to the Countess of Monmouth TAke Roman Wormwood Sage Bittony Speremint unset Hysop Setwel Thyme mother of Thyme Bawm Pennyroyal Saincle Salendine Watercresses Hearts-ease Field-dazies Flower Leaf and Roots Angellica Germander Callamint Tamarix Colts-foot Carduus Benedictus Avens Valerian wild Marjoram Saxafrage Pellatory of the Wall Pimpernel Varvain Parsley Rosemary Savory Scabious Egremony of all these one handful pickt a quarter of a peck of Rosemary-flowers half a peck of Cowslip-flowers half a peck of red Roses of Camomile Madienhair sweet Marjoram Plantane Cumphry Yerrow and Rue as much of these as shall remain being picked out of a handful of each of Aromaticum Rosarum three drams Spicknard two drams Elecampane-Roots dried Calamus Aromaticus Galengal Cubebs Carda Noman Grains Pepper Lignum Alces Thinne Veroinca Juniper-berries one dram Zedoaria two drams Ginger Cinamon Cloves Mace Nutmegs Mellelet-flowers of each two drams then take Fennel-seeds Parsley-seeds Annyseeds Caraway-seeds of each two drams Hartshorn one pound all your Drug-spices and Seeds being beaten somewhat gross and all your Herbs being washed wrung in a Cloth and shred put them all into an earthen pot with two gallons of the strongest Sherry-Sack to steep all Night your Drug-spices and Seeds being to be put into the midst of the herbs Then when you still which must be the next day out of the whole quantity you must draw a quart of the first which is best then a pint of the second which is next in goodness and mingle those three pints together which is the usual water and if it prove too strong put a little more of the weaker sort to it The third and last sort is for other uses as hereafter you must Aromatine each Pottle of your first useful and drinking Water with thirty grains of Beaser twenty four grains of Musk twenty grains of Ambergreece one pound of Sugarcandy two drams of Coral two drams of Pearl and one dram of Amber all must be beaten very small and must be stirred twice a day till it be dissolved Another very precious Cordial Water of very great vertue called the Golden palsie-Palsie-Water Copied from my Lord of Portland's Copy that he had from my Lady Lovelace composed by Dr. Mathews Take flowers of Lavender two quarts spirit of Wine one gallon and half digest them in a glass-bottel close stopped in the Sun for six days then distill it in an Alembick with its refrigeratory and keep the Spirit Take flowers of Sage of Rosemary of Bittony of Borage of Bugloss Lillies of the Valley and Cowslips of each half a handful put them all into a gallon of Spirit of Wine and put into them leaves of Bawm of Fetherfew tops of Rosemary and flowers of Steehas and Bayberries of each half an ounce powr upon them the foregoing Spirit of Lavender-flowers and digest them twenty four hours then distill to dryness then put into this Spirit the thin yellow Rind of Citron-peel and Piony-seeds husked of each three ounces Cinamon Mace Nutmegs Cardamoms Cubebs yellow Sanders of each two drams wood of Alves half a dram bruise them all and digest for twenty four hours then strain it and put it up in a large glass-bottel and hang in 't the following Ingredients Take Pearls ground to subtil powder one dram Ambergreece Musks and Safron of each half a scraple red Rose dryed and red Sanders of each two drams red Sanders Citron-peels dryed all in subtil powder of each one dram put them all in a Sarsenet-bag and hang it in the Spirit Note That in the old Copy the quantity was double both of the Spirit and of Ingredients and the digestion was to be continued six weeks but being corrected by a judicious Phisitian who judg twenty four hours to be a time long enough for such rectified Spirits to extract the powers end vertues of any ordinary vegetable especially its flowers and leaves The Vertues It is of exceeding vertues against the Palsie Apoplexie the Falling sickness and all cold Distempers of the Head Brain and Womb It chears and comforts the Heart the Animal and vital Spirit warms strengthens and comforts a weak and cold Stomach and recovers lost appetite It is excellent against Fat 's Vapours Convulsions
quarts of Damask-Rose-water fit on the Head and lute it well and let it stand to digest eight days then distill it so long till you have seaven pints of water In this Water put Lignum Câ—ssia well bruised two ounces Safron half a dram Juice of Alkerms let it stand to digest for some days then strain it and sweeten it with fine Sugar or white Sugarcandy It is a most excellent Cordial and very odoriferous It exhilerates and comforts the Heart revives the Spirits comforts the Brain and Stomach augments natural heat causes a good digestion expels wind and is a most incomparable Remedy against the Chollick and griping of the Guts it takes awâ—y Colds and opens Obstructions of the Lungs Liver and Spleen preserves Health and as the Author says keeps back grey hair and prolongs life Those that love Amber and Musk may put into the distilled Water with the other Ingredients Ambergreece and Musk of each half a scruple ground together in a little Mortar with a little Sugar and then tyed up in a little Sarsenet or you may perfume it at any time as you use it with a drop or two of the Tincture of Amber set down in the Chap. of Perfumes The Dose is one spoonful or two Cordials to be taken after Phisick to comfort and settle the Stomach and to cause Rest and Sleep Take of Alkermess one dram and half Syrup of Cowslips a good spoonful Dragon and red Poppy-water of each one ounce mix them and take it when you go to Bed Or take of the Conserve of Clove Gilly-flowers two drams Diascordium one dram Syrup of Cowslips one spoonful mix them with Strawberry-water Lettice Carduus or Rose-water and take it Bedward Or take Conserves of Roses and Methridate of each the quantity of a Hasle-nut mix them with some Cordial Waters and Syrup Another Excellent Cordial to cause Rest and Sleep in a Fever or when one is oppressed with pain as also in a Surfeit or after Phisick Take Confection of Alkerms one dram and an half Diascordium one dram Syrup of Clove Gilly-flowers a good spoonful mix them very well with two ounces of Dragon-water or red Poppy-water or Carduus-water as the Disease requires It is an excellent Cordial Dr. Farrar his great strengthening and restoring Cordial Electuary and Drink Take Conserves of Rosemary-flowers Conserve of Borage-flowers Conserve of Clove Gilly flowers of each half an ounce Electuary of Diasatirrion one ounce Candid Ringo-Roots six drams Venice-Treacle two drams Nettle-seeds and Seeds of Rocket of each half a dram Species Diomoschi duleis two scruples Syrup of Stoechado's so much as will suffice to make it up into an Electuary Take the quantity of a Nutmeg of this Morning and Night or when you will and drink a little of the following Decoction after it Take Leaves of Sage of Organy or wild Marjoram Rosemary and Nettle-tops of each one handful Chamaede Chamepit Stoechao's of each half an handful Seeds of Nettles of Rocket and of sweet Fennel-seeds of each three drams Roots of Pellitory of Spain half an ounce shred them all small and boil them in a quart of fountain-Fountain-water then strain it and mix the strained liquor with a pint of old Mallago-Sack This strengthens Nature wonderfully and is excellent for old Men taking a little glass-full after the foregoing Electuary CHAP. XII Select Cordial JULEPS An opening purging and cooling Julep for Choller and burnt Humors TAke French Barly two spoonfuls Succory with the Roots of Maidenhair Liverwort and Sorrel of each half a handful Roots of Fennel and Grass of each half an ounce of the four cold Seeds beaten of each two ounces boil them in a sufficient quantity of fountain-Fountain-water a pint and half then strain it and infuse in it half an ounce of Sena then take Tamarins and Polipode of each three ounces Mechoacan Jallop and Hermodactils of each two ounces Currans bruised half an ounce of Borage Bugloss and Rosemary-flowers of each half an ounce if they are to be had if not you may leave them out bruise them all and infuse them warm in a sufficient quantity of Succory-water then boil them until there remains a pint then strain it and infuse in it four scruples of Rubarb in thin slices and three ounces then strain it again and add Syrup of Roses and Cream of Tartar of each one ounce then add the first decoction Take of this a quarter of a pint every Morning as long as it lasts A cooling opening Cordial Julep good in Feverish Distempers Take Succory-water four ounces Rose-water two ounces Syrup of Violets of Rosae Salutive of each half an ounce Spirit of Vitriol fifteen or sixteen drops mix and shake them together and take thereof two or three spoonfuls at a time Another Cooling Julep Take Barley-water and Sorrel-water of each half a pint Syrup of Violets and Syrup of Juice of Citrons of each one ounce Spirit or Oyl of Vitriol twelve or fifteen drops or so much as will make it of a grateful ascidity A Cordial Julep against Melancholy Vapors and Palpitation of the Heart Take Bawm-water half a pint Borage and Rose-water of each two ounces a few drops of Oyl of Sulphur in which infuse cold one scruple of Safron for four hours then strain it and dissolve in it one ounce of manus Christi Confection of Alkermes one ounce Syrup of Citrons and Clove Gilly-flowers of each half an ounce mix all and make a Julep It is comfortable and refreshing as also restorative Drink a spoonful or two at pleasure Dr. Mynsight his excellent Cordial and cooling Julep Take half an ounce of Endive-water of Sorrel and Rose-water of each half a pint of Water-lillies and Scabio's of each six ounces Cinamon-water two ounces Syrup of Violets or Roses half a pound Juice of Limons two ounces mix them and add Spirit of Vitriol so much as to give it a grateful ascidity It is an excellent Remedy in a burning Fever in a spotted purple malignant Fever and all other malignant Distempers It is a very excellent thing it cools Insflammations quenches Thirst moistens a dry body and is a pleasant Cooler being cordial The Dose is five or six spoonfuls A most excellent Cordial cooling Tincture of Roses Take two quarts of water make it boiling hot then powr it into an earthen or white Bason or a deep Pan and put into it two or three spoonfuls of Spirit of Vitriol and stir it with a clean wooden stick then put into it a good handful of red dried Roses of that year stir them well and thrust them even in the liquor then cover it and let it stand to cool then strain it without pressing the Roses and you shall have a Tincture as red as a Ruby Be sure you do not make it in any Tin or Powter Vessel for it will lose the color It is a very pleasant Cooler and a great Cordial and strengthens the Liver the Kidneys and the Stomach It is excellent in Fevers A Cordial Water
ALMOND-MILK To Make Emulsions or Almond-Milk Take sweet Almonds six ounces blanch them and stamp them in a stone-Mortar with a wooden Pestle powring to it a quart of Barley-broth but you must not make it too thin in the Mortar for then you cannot beat it for it will spatter about when you have beat it well powr more of the Barley-broth to it to make it thin then strain it and press it either through a clean Sieve or a Cloth then beat the remainder again with a little more Barley-broth then strain it again as before repeat this so often till you have got the Milk out of the Almonsd and that you have employed all your Barley-broth then sweeten it with Sugar and if you will you may scald it on the Fire without boiling it and it will be like Milk It is very nourishing and good against Consumptions and cures the Vlcers of the Lungs and is refreshing and strengthening An Emulsion for heat in the Reins and Kidneys Take of the four greater cold Seeds of each half an ounce Seeds of Lettice and white Poppies of each two drams with Barley-broth one pint make an Emulsion and sweeten it with Syrup of Water-Lillies three ounces It is excellent to cool the Reins and Kidneys and take off the Heat and Sharpness of Vrine Drink a little draught of it cold two or three times a day A Emulsion good in a Fever Take of the greater cold Seeds of each three drams Hempseed two drams white Poppy-seeds one dram beat them and make an Emulsion with Jelly of Hartshorn and Poppy-water of each half an ounce and sweeten it with Syrup of Corn-Poppies It is excellent good in a burning Fever pestilential Diseases and in the Plurisie A very good Emulsion for a sharpness and gnawing in the Stomack Take white Poppy-seeds two drams French-barley beaten half an ounce twelve blanched Almonds with Bawm-water and an Alexitery-Milk-water make an Emulsion to which add fine Sugar and red Rose-water of each one ounce and a half Drink of this as often as you please CHAP. XVI Select Remedies for the GOUT and SCIATICA A Rare Ointment to asswage the Swelling and raging pain of the Gout TAke of the slender Sprouts of Dwarf-elder in the Month of March when they spring up out of the Ground from the Roots and are about a fingers length of each four handfuls stamp them and press out all the Juice from them as hard as you can then boil this Juice in a pound of Hogs-grease over a soft fire for two hours or you may boil the Herb stamped in the said Hogs-grease and then strain it and press it out as hard as you can This was given me by a worthy Gentleman who esteemed it much because he being much troubled with the Gout made much use of it and found great benefit by it It asswages the swelling and raging pain thereof and gives ease and strengthens the part afflicted In the Running Gout Numness and Raging pain in the Hands Fingers and other parts I have often approved it with great success after many other Remedies used in vain The part grieved must be bathed with it as warm as can be endured and well chafed in before a Fire An Excellent Poultice or Plaister to asswage the raging pain and swelling of the Gout Take a quantity of the whitest part of Pigeons Dung mix it with equal parts of good Mustard temper it with a little Vinegar then take the Grease of a Puppy-Dog so much as will make it into an Ointment or Salve then take a pint of Garden-Snails and stamp them with their shells with a handful of Parsley then mix and incorporate all well together and spread it upon Leather and apply it Parsley and Snails alone stamped and pownded together are good for the hot Gout A certain and infallible Remedy to prevent and cure the Fits of the Gout I knew a Gentleman in Germany who always cured and prevented his Fits of the Gout whensoever he perceived the least symptom of its approaching by the following Remedy He took a good quantity of the Herb-Mullin dryed which being shred and our small the stalks leaves and blossoms was boiled in a good quantity of the water taken out of the Sâ—â—â—â—'s Trough wherein he squenches his Irons when the water had drawn out the vertue of the Herb and that it was tender and being taken off from the Fire there was put in a large proportion of Chalk in powder In this Bath he bathed his Feet Legs and Knees in a Tub in which he continued bathing until it grew cold Then he caused a great Hole to be digged in his Garden into which this Bath with all the said Ingredients was put and then the Earth thrown upon it Thus bathing but once did always prevent his Fit of the Gout and freed him from all inconveniency of it for half a year when he perceived it would grow again upon him he used again this Remedy which did so prevent it that he was never troubled with any lameness swelling or pain at all to which I was an Eye-witness and I heard him say that if he did not use this Remedy to prevent it he would have very shrewd and racking Fits which would confine him to his Bed for a Month or six weeks he caused the Herb to be gathered in the Summer when it was in its vigor which is in June it is called Verbascum in Latin The Spirit of Salarmoniack mixed with Brandy and the parts grieved bathed therewith with Linnen-Clothes and then some Linnen-Clothes laid over it doth give great ease in the Gout and strengthens the Party much I knew a Gentleman at Leons in France who always used it and found great benefit by it A Bath for the Gout used by Sir William Paddy Take a gallon of new Grains and a quart of Bean-meal five ounces of Commin-seeds beaten a good handful and half of Roman Wormwood a good handful of red Rose-leaves dryed three spoonfuls of Bar-salt and one good spoonful of Honey beat all these together with so much Beer as will suffice to make it to a temperate set the Patient's Leg therein the space of half an hour and upon a light supper use it again at Night going to Bed and dip woolen-Cloths therein and foment the Legs therewith as hot as may be well endured Dr. Holsatius of Cullen his Bath for easing the Gout Take four ounces of Frogs-spawn-water one ounce of Mullen-water powder of Mirrh one dram Oriantal Safron half a dram reduce them to fine powder and mix them well together bath and foment the afflicted part therewith Another Plaister for the Sciatica or any kind of Gout Take Deers Suet yellow Wax Pitch and Rozin of each one pound Frankensence two pound beat the Gums severally then take a pan with a broad bottom set it upon the Fire and put into it first the Pitch Wax and Deers-suet stir them with a stick and when they are well melted put in the Rosin
perfectly cured of his Piles This hath cured many both Men and Women A Remedy for the Hemorhoids Boil a pint of Milk and in the boiling slake it as often as it riseth with plantane-Plantane-water so continue doing till you have used a pint of Plantane-water in slaking the Milk then take it off of the fire and put thereto three ounces of Mel rosatum Drink of this at pleasure Another for the same Take the whites of two Eggs and four ounces of fresh Butter out of the Churn well-washt and one ounce of Safron work these well together and put frequently a little up into the Fundament and if the pain continue add to the Composition two handfuls of Nightshade which will make it much more effectual Another Make an Ointment with the Roots of Pilewort stamped and Mutton-suet shred boil them together over a soft fire then strain it and use it Another Remedy for the Hemorhoids Take the third part of a pint of Milk and as much Smiths water out of the Forge wherein quench Gads of Steel many times then put into it two ounces of the Juice of Clary and so give it for a Clister lookwarm Another for the same Take the fat of an Eel and the Yolk of an Egg of each one spoonful beat them together In this roul a Lint so as to make it take up as much as you can and put it into the Fundament and lay also a Pledget covered with the like Ointment upon the outward swelling and this will give some case presently Change your Tents and Pledgets as they grow dry and hot and in a small time the Veins will be open run and it will be well The fat of Eel is made by boiling Eels in water and skimming off the fat or if you rost an Eell take the fat that dripped from it or you may bake it as when you prepare the Oil for deafness CHAP. XX. Select Remedies for all sorts of FLUXES and LOOSNESs A certain and often approved Remedy for all sorts of Fluxes or Loosness old Hepatical and bloody Fluxes TAke filings of Steel which you may buy of the Needle-makers four ounces put them in a well-glassed Pipkin and pour thereon a quart of deep red Wine that which is used to colour white Wine let it boil until about three parts of Wine is consumed stirring it often then strain it while it is hot give of this two or three spoonfuls in warm Broth or Ale in the Morning fasting for some time together This I have often approved with happy success even in a bloudy Flux Another for the same Take a pint of Claret-wine and put into it two penny-worth of Cinamon and as many Cloves boil this gently close covered till half be consumed then make a Toast or two of light Bread and cover them with Sugar then strain the Wine upon them eat them for Dinner and the like for your Supper eating no other sustenance that day It uses to cure in a day Another for the same Take of the ourtward Bark of an old Oak the rough part a little scraped off two ounces Canamon one ounce two sound Nutmegs sliced thid eighteen black Pepper-Corns and as many Cloves bruise them all and boil them in two quarts of New Milk until a pint be consumed then strain and divide it into four parts Take one of these as hot as you can drink it early in the Morning and another about ten a Clock and another at four in the Afternoon and the fourth at Night when you go to Bed and make fresh every day The first draught will take away the pain and griping and then afterwards it is not necessary to take it so very hot It doth not bind it suddenly but smootheth and healeth the Guts and strengthens the Stomach and if the Patient have lost his Appetite so that he can eat nothing as usually hapneth in great Fluxes this Milk giveth him sufficient nourishment An excellent Clister to cure any Flux or Loosness Take a handful of Barley-meal with all the Bran in it or take a good handful of Barley and beat in a Mortar to a fine powder Wheat Bran and dried Roses of each one handful boil these gently in a glassed Pipkin covered in three pints of water for three quarters of an hour then strain it through a Linnen Cloth and press it hard to get out all the thick and slimy substance of it This is enough for two Clisters when carefully done Take half of it and put into it the yolk of two Eggs and one ounce of Mulrosat and give it duly warm He may keep it three or four hours without trouble because the quantity is less than of an ordinary Clister and that it is of a Balsamick and comforting quality to the excoriated Guts It is an excellent Remedy to any sharp tormenting Flux when the Cuts are enflamed excoriated and ulcerated either through ordinary causes as by eating Fruit or the like or by taking Mercury to flux one by Salivation you will presently find ease at the first taking it but it is well to repeat it once or twice a day Dr. Butler's Remedy for a Flux Take the Root of Holly-oak Elder-tree-Roots and Plantane-Roots of each a like quantity cut them small and boil them in red Wine or Ale Drink thereof as often as you please and need requires If it be distastful sweeten it with Loaf-Sugar A Remedy to cure the Bloody-Flux and heal the Vlcers in the Guts caused thereby Take the inner Rinds of a supling Oak of about twenty years growth two handfuls cut them into small pieces and boil them in a quart of Milk when it is ready to run over shake it with cold water and so boil it and shake it five or six times let the Patient Drink half a Pint at a time adding a little Pepper grosly beaten boil also of the same Bark in water with a little Cinamon and drink thereof at Meals besides the other To cure a Bloody-Flux bloody Vrine or spitting of Blood Take Shepherds-pouch and Plantane of each a like quantity stamp them and boil them in Spring or conduit-Conduit-water mixt with the distilled water of red Nettles add thereto a little fine Sugar and drink it every Morning and Evening CHAP. XXI Select Remedies for the JAUNDIES Dr. Farrar his excellent and often approved Remedy for the Jaundies of any kind black or yellow Take eight ounces of chosen Currans well washed and picked from all the little stalks put to them one ounce of choice Rhubarb in fine powder beat them together in a mortar seaven or eight hours Take of this every morning fasting and at Night about the quantity of a small Walnut It purifieth the Blood and strengthens the Liver wonderfully and if centinued carrieth away the pâ—ccant humours of the Body This is a sovereign Remedy for a Flux or Loosness as well as for the Jaundies I my self had once a great Flux for a Fortnight and Sir Kenelm ordered this Remedy for me and
it perfectly cured Another approved Remedy for the yellow Jaundies Take Goose-Dung gathered in the Spring-time and drye it in the Sun and Sugarcandy of each one ounce pulverize them and give it from one dram to two in white Wine It perfectly cures it at three or four times taking Another approved Remedy for the same Take Hemp-seeds bruise them and boil them in milk then strain it and drink thereof warm two or three times a day This cured a great Lady Another approved Remedy for the yellow Jaundies Take Celandine the whole Plant one handful Leaves and Flowers of Hypericon of each half a handful Roots of Hog-fennel the inner Bark of Elder of each three drams boil them in Rhenish Wine and water of Hartstongue of each one pint then strain it and put into the strained Liquor powder of Goose-dung and Safron of each three drams tied up in a Rag sweeten it with Sugar It perfectly cures the Jaundies at thrice taking divide the whole quantity into three Doses and take them for three Mornings together Another Remedy for the yellow Jaundies that when some have been entring into the black have been cured by it Take Jean Treackle two ounces powder of Turmerick one ounce Safron one dram a Nutmeg grated and as much Honey as will sweeten it work it into an Electuary which put up into a Gally-pot and take of it the quantity of a Nutmeg three or four times a day CHAP. XXII Select Remedies against Ruptures To make an Excellent Ptisan for a Rupture the Vse whereof cured a great Lady of a great Rupture in a Fortnights time and likewise many others TAke Solomon's Seal Agrimony Milt-wast Maidenhair Roots of Strawberries of each a handful pick and wash them then shred them and stamp them in a Stone-Mortar and boil them in two quarts of white Wine but let the Vessel be close stopp'd that nothing may expire then strain it out and press it hard Drink of this Liquor a good Glass-ful in the Morning fasting and an hour after drink another and continue this taking two Glass-ful every Morning till you are cured An infallible and often approved Remedy for a Wind-Rupture Take fresh Cows-dung heat it in a Pot or Pan then spread it thick upon Leather as a Cataplasm and strew upon it some Commin-seeds bruised then apply it to the Rupture as hot as may be endured when it groweth cold put on a new one Continue this for two days This hath Cured several Children of a Wind-Rupture It is a Sovereign Remedy in that Case The Child must lie upon the Back Another Plaister for the same Take Polipode of the Oak and Elecampane beat them small in a Mortar then temper them with Oyl of Bays and lay it under the Truss changing it every Morning Continue it for a Month. Another Remedy for a Rupture Make Potage with Mutton and boil in it Plantane and Daizy-Leaves and Roots Sanicle Scabious and Polipode of each a handful two Leaves of Comfry eat thereof for two or three days and in the Morning fasting and at Night when you go to Bed drink Posset made with Ale and boil some of the said Herbs in it then strain it and mix the Herbs with a double quantity of Sanicle stamp them and stew them with Sheeps Suet and apply it under the Truss when you have drank the Posset lie on your Back an hour at least CHAP. XXIII Select Remedies for Tetters and Ring-worms An Ointment to Cure a Tetter or Ring-worm TAke Lytharge of Gold in very fine Powder half a pound Wine-Vinegar five ounces Oil of Roses one pound grind the Lytharge in a Mortar putting to it by turns sometimes Oyl sometimes Vinegar till by a continual grinding and stâ—â—â—ing the Vinegar doth no more appear and that it comes to a whitish Ointment It is good against Inflammations Burnings and Scaldings it is cooling drying and anodine it dries skins and healeth Sores and Vlcers cures Scabs Tetters Ring-worms and other Deformities and Discolouring of the Skin Another Approved Remedy for a Tetter or Ring-worm Take Boars-grease four ounces Quick-Silver mortified and Verdigreece of each an ounce Camphire one dram Black Sope and Mustard of each one Spoonful Juice of the Leaves of Walnuts three or four Spoonfuls grind this all together in a Stone Mortar or on a Painters Stone then put it in a Gallipot Anoint the Tetters or Ring-worms with it Morning and Evening until it kills and heals them This is an absolute Remedy which hath Cured many Another Remedy for Tetters and Ring-worms Itch and Scabs c. Take Water of sharp-pointed Dock four ounces Borax three drams common Salt one dram Vinegar of Squils one ounce mix them together It is excellent against all manner of Scabs Itch Vlcers Tetters and Ring-worms Morphew and other Deformities of the Skin To take away Warts and Corns Take Sal Armoniack Roman Vitriol and Verdigreece of each two ounces Allum one ounce Calx vive half an ounce distil them in a Glass Alembeck the Flegm comes first which cast away the Spirit follows which reserve for Use It takes away Warts and Corns by often touching them To take away Warts from any part of the Body Anoint them with Oyl of Sulphur two or three times a day and they will fall off Another Take a few Snails put them in a Glass with a little Salt and in two or three days there will be a Liquor with which anoint the Warts and they will wear away Another for the same Take the green Leaves of Marigolds mash them as small as green Sauce then rub the Warts with it and squeeze some of the Juice upon them For Corns in the Feet Take a little Copperas and as much Bay Salt and the quantity of them both of white Wine boil them till they are dissolved then wet therein a little black wool or a Linnen Rag and bath the Corns therewith every Morning then put to them a Plaister of Diapalma and in a short time they will wear all away Another for the same Take Galbanum two drams steep it in Wine Vinegar until it is as soft as Salve apply it to the Corns being first close pared until they wear away which will be in a short time you may anoint them with it and then lay a Plaister of Diapalma upon it Another Take Operment-Allum and Vitriol of each two drams reduce them to a fine Powder then temper it with Honey to an Ointment and anoint the Corns therewith being first pared and lay a Plaister of Diapalma over them and they will wear away in a short time CHAP. XXIV Select BALSOMS and OYNTMENTS The true and genuine Description of Lucatello's Balsome according to Sir Kenelm Digby's Receipt as he caused it to be prepared for his own Vse TAke three pints of the best Sallet Oyl which wash first with good Claret wine then wash and beat one pound of the best Venice-Turpentine in several white-rose-white-Rose-waters till it be very white and Liquid likewise
Lady Howlands Excellent Cere-cloth by her much approved for any Bruise Ach or little Gout to stanch the Blood and heal any Wound Take red Lead one pound put it into a pint of Sallet Oyl boil them gently on Embers stirring them well until it grows somewhat thick then drop a little upon a Plate and if it stick fast it is enough then remove it from the Fire and put in half a pound of yellow Wax sliced and four ounces of Rosin set it on the Fire again but let it not boil dip in some linnen Cloths for Cere-cloths whilst it stands on the Fire and hold them before the Fire to run off as long as as any will run letting it run upon some thing to save what runs off and when they are cold lay them up You may make some of the Composition up in Rolls for Salve An Admirable Cere-cloth for a sore Breast Impostum Fellon Green and Old Wounds Take of the best Virgin-Wax half a pound Oyl of Olive and Oyl of Roses of each half a pound melt them well together and let it cool then add half a pound of white Lead in fine Powder and set it over the Fire again and let it boil half an hour then add Myrrh Mastick and Frankincense of each two ounces all in fine Powder and set it boil half an hour longer lastly put in half an ounce of Camphir and keep it stirring continually all the while Dip Cloaths therein for Cere-cloaths and make the rest into Rolls for Use A most Excellent Cere-cloth for Ruptures and Burstenness Take Powder of Mastick Mummy Frankincense yellow Amber Gum Arabick and Tragacant Aloes Balaustians and Roses of each half an ounce Dragons Blood fine Bolearmony Bloodstone of each six drams Oyl of Roses three ounces Oyls of Myrtle and Mastick of each two drams with Wax and Rosin as much as will suffice make a Cere-cloth and dip Linnen Cloaths therein This is a most Excellent thing to cure Ruptures as the dexterous Volkerus Frisius hath often proved It also strengthens weak Limbs apply it under the Truss The Description of that Famous Plaister called Manus Dei The plaister of God's Hand which is so famous in France and hath been much used for a long time so that many Ladies of Quality take the pains to make it and distribute it to the Poor as Monsieur Charras relates in his Royal Dispensatory whom he advises to observe well the Directions here given for its Preparation Take Common Oyl eight pound Litharge of Gold finely powdred four pound yellow Wax two pound Venice-Turpentine one pound Galbanum Opoponax Sagapen Myrrh Olibanum Mastick of each eight ounces Oyl of Lawrel six ounces Lapis Calaminaris and Loadstone long and round Birthwort of each four ounces Grind the Lapis Calaminaris and Loadstone upon a Marble Stone moistning it with Plantane water and dry them Beat together in a large Brass Mortar the two Birthworts and the Myrrh and Mastick apart sift all the Powders together through a Silk Sieve then put the Galbanum Ammoniac Opoponax and Sagapen all well bruised into an earthen glaz'd Pot and dissolve them over a gentle Fire in about a quart of good Vinegar strain them hot through a strong Cloth and having well pressed them put that which remains in the Cloth into the Pot again and powr upon it fresh Vinegar and dissolve it over the Fire as before strain and press it as before then evaporate the superfluous Vinegar over a gentle Fire by degrees and boil the Gums till they are sufficiently thick then incorporate the Turpentine with them and keep the Composition apart Then put the Litharge in fine Powder into a Copper or Brass Pot tinn'd and incorporate it cold with Oyl stirring them continually with a large wooden Spatula then add to them three pints of fair water and boil them over a good Fire stirring them without intermission till it be of the Consistence of a solid Emplaster before you add the Wax then melt the Wax in it then take the Pot from the Fire and stir it till it be somewhat cold then add to it the Gums and Turpentine incorporated before and then the Oyl of Laurel and lastly the Powders and be sure that all the Ingredients be well united and incorporated together This Plaister I made once at Paris with a Physician It is every day successefully used for the Cure of all sorts of Wounds and Vlcers whether new or old Contusions Tumors Bruises and Swellings it mollifies digests dissolves and brings to Suppuration such Matters as require it for it never suppurates those which may be dissipated by transpiration or otherwise and when it hath ripened and drawn the Matters forth it draws no more but cleanses cicatrizes consolidates and heals all together A Water which hath done such wonderful Cures in all manner of Wounds Swellings Vlcers Cankers Tetters and Ringworms Itch and Scabs Fistulaes c. Take Bolearmenick and white Vitriol of each four ounces Camphir one ounce put the Camphir and Vitriol in a little Pot upon the Fire and boil them together till they become thick then stir them till they become hard then let it cool and powder it finely and having powdred the Bolearmenick mingle the Powders together and keep them in a Bladder Take a quart of fair Water and let it boil then take it off and put into it a good spoonful and half of the said Powder put it into a Bottle and shake it twice a day for a fortnight If you desire to have it stronger Powder one ounce of Allom and mingle it well with the Powder before you put it in when you will use it powr off the Clear and make it hot and bath the Sore with it as hot as may be endured and lay double Cloaths over it dipped in the Water Note That a large Oyster-shell is said to be best to heat it in but by no means in any Metal To dry up sharp Humors with ones own Water and to Cure Kibes and Chilblains Sir K. Digby relates That a certain Lady had a Humor broke out at her Heel which neither Physitians with Purgings and Diet-Drinks nor Chirurgeons with Ointments could heal and dry up it was heal'd in three or four Fomentations with her own Urine newly made and some white Salt dissolved in it all warmed and then with Linnens doubled foment the place by the Fire-side for a quarter of an hour then bind on a clean dry Linnen and compress to it do thus Morning and at Night It cures all Kibes and Chilblains even after they are broken and if used before they are broken it will prevent them CHAP. XXVI Select PILLS Pills of Elixir Proprietatis as we prepared them by Sir Kenelm Digby's Order in his Elaboratory TAke of the best Aloes Succotrina pulverized half a pound Myrrh grosly powdered six ounces Mastick in Powder four ounces Saffron two ounces put them in bold Heads every one apart and extract the Tincture according to Art the Aloes
set the Vessel in warm water to digest two days then strain it and add two ounces of Honey of Roses and take thereof from three ounces to six ounces It temperates and expells adust Humors abates the Heat of Fevers and cleanses the Skin from Scabs and Heat Monsieur Boucaud his Purging Infusion which purges universally all Humors and is very good to Purge and Prepare the Body before one enters into a Diet-Drink or at any other time Take Succory one handful French Barley one Spoonful boil them together in a pint of fair water to half a pint then strain it and let it cool well then put into it Sena two drams Rhubarb one dram Agarick half a dram let them infuse twenty four hours the next Morning strain it without pressing it and put into it half an ounce of Syrup of Limon and one ounce of Syrup of Violets The said Mr. B. took this usually himself and found it operate well and pleasantly without disturbance it is a very good Purge both for men and women it is good to cleanse a Woman after her lying in you may diminish the Dose as you see occasion A Purging Powder good against the Sciatica or Hip-Gout Take Seeds of Dwarf-Elder Turbith Hermodactils Sena and white Tartar of each a dram Cinamon two drams make all into a fine Powder for four Doses to be taken for four Mornings every third day Dr. Quercetan's Purging Decoction for Ladies Take Sena six drams Strawberry-water half a pint infuse them in a close Vessel a Day and Night then add a spoonful of Juice of Limons and two Spoonfuls of Juice of Pearmains Sugarcandy two drams boil it a walm or two and clarifie it with the White of an Egg and a little cinamon-Cinamon-water This was invented to pleasure Ladies with being very pleasant in Taste and Purging gently without griping or making sick Another Purging Decoction called the Bitter Decoction Take the Tops of lesser Centery Flowers of Camomil of each one Pugil Roots of Gentian half a scruple Seeds of Carduus bruised one dram Sena two drams a little sliced Ginger to correct the Windiness of the Sena Cream of Tartar half a dram steep them all in half a pint of fair water all Night the next Morning boil it only a walm or two and then strain it and if you will have it work strongly you may add to the strained Liquor an ounce of Syrup of Roses or half an ounce of Syrup of Buck-thorn Berries It opens Obstructions and is prevalent against Agues and Fevers it eases Pains of the Breast and Spleen and is good against the Green Sickness and Stoppage of the Terms c. A very good Purge for the Itch. Take Tamarinds half an ounce sharp-pointed Dock-root two drams Fumitory and Succory of each half a handful white Tartar half a dram Ginger one scruple shred the Herbs small and stamp the Root and boil it in a sufficient quantity of fair water till there remain about a quarter of a pint to which being strained add one ounce of Syrup of Roses and two drams of Syrup of Buck-thorn Berries and take it in the Morning It is a good and approved thing for the Intention An Vniversal Purging Potion Take Sena two drams Ginger one scruple Rhubarb a dram Agarick two scruples sweet Fennel seeds half a dram Cinamon a scruple bruise them all and steep them all Night in a little more than a quarter of a Pint of the Decoction of Currans Press the Liquor the next Morning through a Strainer and dissolve in it one ounce of Syrup of Roses Another Vniversal Purge Take six Damask Prunes a handful of Agrimony half an ounce of Polipode roots one ounce of Currans half an ounce of Sena one dram of Aniseeds bruise them and boil them gently in half a pint of water strain and press it and sweeten it with brown Sugar Another Vniversal Purge Take of Sena half an ounce sweet Fennel-seeds bruised a dram steep them all night in a little more than a quarter of a pint of Posset made with Ale the next Morning boil it a walm then strain and press it out in the Liquor dissolve an ounce of good Manna while it is hot then strain it again and drink it A good Pectoral Purge for Consumptive People c. Take Roots of Marsh-Mallows and Liquoras of each two drams sweet Fennel-seeds half a dram yellow Saunders a scruple cream of Tartar half a dram bruise the Roots and Seeds and boil them in half a pint of water with a spoonful of French Barly till near half is consumed then strain it and whilst it is hot dissolve in the Liquor an ounce and half of Manna then strain it again and drink it I will recommend here to the Publick a most Excellent Purging Powder which Sir Kenelm Digby made much Vse of in his Family Take Scammony the purest and best an ounce Powder it grosly and spread it upon a piece of brown Paper then take some Fire in a Fire-shovel and put upon it some Brimstone hold the Paper with the Scammony over the Flame of Brimstone until you see it grow moist then Powder it finely and mix it with six drams of Diaphoretick Antimony and two drams of Cream of Tartar both in subtil Powder grind them together to incorporate and mix them well then put it in a Glass Vial and stop it close This Powder was called Cornachine by reason that Cornachine a Physitian of Bisa in Italy was the Inventer of it and had made a great Commentary upon it It hath done wonderful Effects it operates quickly safely and pleasantly it gently purges superfluous Humors from the Bowels and roots up the Cause and Matter of Agues Fevers and many other tedious Diseases as Monsieur Charras relates in his Royal Dispensatory Dr. Scroderus in his Chymical Dispensatory also recommends it as one of the best Purgatives that can be prepared Sir K. D. recommended it to me for the same The Dose is from half a scruple to half a dram or a whole dram It is to be taken in the Morning fasting in white Wine Broth in the Yolk of an Egg in a little Syrup or in some Confection The Diaphoretick Antimony you may buy for six pence an Ounce the Scammony for ten pence the Ounce and the Cream of Tartar one penny the Ounce This Powder is easie to give to Children for the Itch or Scab as also for the Worms CHAP. XXVIII Select VOMITIVES A Gentle Vomit TAke of Hemetick Wine and Oximel of Squills of each an ounce mix them together and take it taking Posset-drink with a Spoonful of Oyl of sweet Almonds in every draught to make it come up easie Another Dissolve two drams of Saltpeter in fat Broth and drink it Another Take three drams of Broom-flowers boil them in half a pint of small Ale for a quarter of an hour then strain it and drink it warm Another Take a dram of Nettle-seeds poudred or a dram of the inner Bark of
Walnut Tree powdered or three drams of Radish-seeds powdered taking them in fat Broth unsalted or in Posset Another which I have known used by Sir Kenelm Digby Take a Pint of Lukewarm water put into it six or eight spoonfuls of Sallet Oyl and drink it off Lukewarm The Antimonial Cup made of well purified Regulus of Antimony cast in Moulds is a very useful thing in a Family when you have a mind to use it fill it with white Wine and put a Clove or two in it and a little Mace and let it stand all Night the next Morning drink the Wine and it will taste of nothing but Wine and will work safely first by a Vomit and then by stools also when it works drink Posset with a spoonful of Oyl of sweet Almonds in every Draught or sweet Sallet Oyl to facilitate the Vomiting If it be taken in the beginning of an Ague when they have had but a Fit or two it commonly carrieth it off being taken half an hour before the Fit The Virtue of this Cup will never diminish for it will have the same Operation an hundred year hence that it had when it was newly made And according as you would have it work either gentle or strong you may put the Wine in sooner or later at Night CHAP. XXIX Select GLISTERS A Glister for the Colick and Griping of the Guts TAke Roots of Mallows and Marsh-Mallows with the whole Plant of each an ounce and a half French Barly an ounce Flowers of Camomil and Elder flowers of each half an ounce boil them in a sufficient quantity of Water then strain it and add to a Pint of the Liquor three ounces of Linseed Oyl and an ounce of Cassia extracted Aloes half an ounce Nitre an ounce and a half mix them and give it duly warm It powerfully expels Wind loosens the Bowels and eases the Colick and Gripings Dr. Scroderus his Emollient Glister Take of the Emollient Herbs which are Leaves of Mallows Violet Leaves Beets Herb Mercury of each a handful Roots of Althaea an ounce Camomil flowers half an ounce five Figs sliced boil them in a sufficient quantity of fair water to a pint then strain it and put to it Cassia four drams Benedicta laxitiva one ounce Sal Gem a scruple Oyl of Olive or Oyl of Roses three ounces brown Sugar an ounce mix it and give it It loosens and mollifies the Bowels evacuates their Slime and Filth and cleanses them from Wind and Water and is good in Fevers A very good Common Glister Take of the Emollient Herbs of each a handful Camomil flowers half a handful sweet Fennel seeds half an ounce Linseeds two drams cut the Herbs and bruise the Seeds and boil them in Water to a Pint then strain it CHAP. XXX Select Remedies relating to WOMEN-KIND Containing Excellent and Approved Remedies for such Distempers as are particularly incident to Woman-kind Concerning the Retention or Stoppage of the Monthly Purgations THe Retention of them cometh of Opilation in the Matrix abundance of gross Blood or after great Evacuation or Fatness of the Womb They are Cause of many Evils as swollen Legs weak Backs Pains in the lower Parts of the Belly Drowsiness Retention of Urine a weak Stomack Loss of Appetite and want of Digestion Vomiting Shortness of Breath Loss of Complexion Vapors and Fits of the Mother and Spleen c. If the Retention come of thickness of the Blood it is good for the Patient to use the Bath afterwards set down If the Retention come of cold and Phlegmatick Humors then it is good for her to take twice a day four ounces of the Decoction of Alexanders Smallage roots Cinamon and a little Safron and fast four hours after it forbearing of eating Meats that breed gross and moist Humors and gross Blood as Beef Pork Veal Fish and the like Let your Diet be Fowls Birds Partridges Rabbits and the like or Mutton and drink white or Rhenish Wine or Mead or Metheglin using in your Broth the following Ingredients viz. Aniseeds sweet Fennel-seeds Commin-seeds Caraway-seeds Smallage-roots wild Thyme Rosemary Parsly-roots Spinage Madder Cinquefoil Harts-tongue Lupins Organs Valerian Savory Sothernwood Garlick is an excellent thing if you like it Balm Carduus Horehound Cinamon and such like using a few of either sorts of them they thin and subtilize the Blood and open the Passages that descend to the Matrix A Bath to provoke the Terms Take Mugwort Motherwort Mother of Thyme Bawm Fumitory Camomil Lavender Organy of each a handful Juniper Berries bruised an ounce and an half Madder roots Parsly roots Polipode and Valerian of each three ounces let them boil in a sufficient quantity of Water to make a Bath and let her sit in it as hot as can be endured and when she comes out of the Bath going to Bed let her take a Decoction of Bugloss and Borage or the Decoction of Madder in fair water with a little Syrup of Fumitory If you cannot have all these Herbs you may take only some Camomil-flowers and Peniroyal for the hot water alone will be effectual in this Case bathing in it A Physical Course for provoking the Terms Take of the Powder of Hiera Picra simple of the Pills de tribus Fernelii of Agarick Trochiscated of each a scruple of Castor half a scruple of the Chymical Oyl of Thyme four drops make these up into Pills with Syrup of Mugwort let her take them immediately after her first sleep and sleep again upon them The next day following let her take the following Decoction Take Ale and white Wine of each a Pint and half unset Hysop Peniroyal Mugwort Germander of each a handful Madder Smallage Parsly and Fennel roots of each an ounce Juniper Berries and Cinamon bruised of each half an ounce boil them well and having strained the Decoction sweeten it with four ounces of Syrup of Mugwort Drink thereof twice a day in the Morning and at four in the Afternoon and four days before their accustomed time of flowing open the Vein in the Foot and bleed about three or four ounces to invite them downwards An Excellent Medicinal Wine to provoke the Terms by Dr. Mynsicht Take Tartar vitriolate Roots of Scorzonera of each an ounce and a half Filings of Steel from the Needle-makers an ounce Galingal the less Lignum Cassiae of each a dram Safron a scruple bruise them and put them in three pints of white Wine let it stand two or three or four days often shaking it then strain it This Wine opens all Obstructious of the Liver Spleen and Womb it provokes the Terms cures the green Sickness expels Wind discusses Swellings and Hydropical Humors cures the evil disposition in Virgins weakness of the Stomack and want of Appetite and ill Digestion Young People should take it five or six days before the New Moon but elder women as many days before the Full Moon The Dose is from four Spoonfuls to six or seven in the Morning fasting and to continue the
Use of it till they appear Another Approved Remedy for the same I was assured by a Gentlewoman of Credit that a Daughter of hers at twenty years of Age having never had her Purgations was cured by the following Remedy Take a pound of the smallest new Nails put them in a quart of white Wine let it stand four and twenty hours then drink thereof warm a quarter of a pint in the Morning fasting when you have taken three Doses of it put into it a pint of Wine more and let it stand for some time upon the Nails then take of it till you have taken it all this hath been approved upon many others you may put in with the Wine a few Orange Peels and Cloves An Experimented Remedy for the immoderate Flux of the Terms Take a dram of the Scrapings or Filings of the Skull of a man put it into a glass of white Wine let it infuse all Night in and in the Morning take it fasting In two or three times taking it every Morning it will cure it It is an Approved Remedy A Physical Course to prouoke the Terms prescribed by a Learned Physician to a Lady of great Quality Take the Roots of white Ditany Madder and round Birthwort of each half an ounce Orrice and Asaribecca Roots and sweet Flag Roots of each three drams Orange peels and Cinamon of each two drams Juniper Berries six drams Fennel and Commin seed of each one dram Tops of Wormwood Mugwort Horse-mint and Germander of each half a handful Flowers of Elder Savin and Rue of each a handful Saffron half a dram Filings of Steel an ounce tie the Steel up in a Rag and shred and bruise all the Ingredients infuse them in four pints of strong white Wine for twelve hours then strain it and drink thereof three times a day and after five or six days taking of it use the following Purge Take Sena a dram a half Cassia two drams Rhubarb half a dram sweet Fennel seeds and Cinamon of each a dram and a half Savin one pugil This is for two Potions to be taken for two Mornings together After Purging take the following Electuary Take Conserves of Wormwood and Mint of each half an ounce Conserve of Rue an ounce Candied Elecampane Root half an ounce Cinamon finely Powdered and Crocus Martis aperitive of each a dram of Oyl of Mace and Cinamon each six drops mix it and make an Electuary whereof take the quantity of a large Nutmeg three times a day An approved Remedy to stop the Abundance of the Terms Take a handful of red Dock Roots the yelllowest and best slit them and boil them in a Gallon of conduit-Conduit-water scum it and put in it Raisins of the Sun stoned two handful Liquoras bruised two ounces boil it until a third part be consumed then strain it and make Almond Milk thereof with Blanched Almonds A good Remedy for the Whites much Approved If the Woman wanteth her Monthly Terms when she hath the Whites they must by no means be stopp'd till the Terms are brought down for it is very dangerous Let all the Means then be used to provoke and bring them down first and then to stop the Whites take the following after some fit Purgation once or twice before Take the Ceruse of Antimony that is diaphoretick Antimony about fifteen grains for a Dose in a little white Wine in the Morning fasting two or three times a day Another for the same Take Garden-Tansie a handful great Dock Roots that are young and without Buds two ounces shred the Herb and bruise the Roots and boil them in a quart of Milk drink a Draught thereof warm sweetned with Sugar of Roses and Nutmeg grated in it You may also take the following Pills and drink a Draught of the said Milk after them Take Venice-Turpentine an ounce Dragons-Blood Nutmegs grated and Bolearmenick of each a dram mix them and make a Mass for Pills Take thereof a dram for a Dose The following Electuary is also very good the Body being Purged first Take Conserve of red Roses four ounces Conserve of Succory two ounces red Coral in subtil Powder Snakeweed Tormentil Roots and Shavings of Ivory of each two drams with Syrup of Mirtles make an Electuary and take thereof the quantity of a large Nutmeg every Morning Another Approved Remedy for the Whites and so the Heat in the Back and Kidneys Take four good sound Nutmegs put them in the middle of a Houshold Loaf of Bread then let the Loaf be baked and take out the Nutmegs then beat the white of a new laid Egg to an Oyl let it settle and take off the Froth and mix the White with four spoonfuls of Rose-water and as much Plantane-water then sweeten it with fine Sugar and grate into it half of one of the Nutmegs and drink it in the Morning fasting for seven days together This cured a Woman that had taken many Remedies in vain for the said Distempers It strengthens and cools the Reins and is good against the Stone and Gravel An Approved Remedy for the Fits of the Mother and for the Vapors Take Roots of round and long Birth-wort Piony and lesser Valerian of each two ounces Castor one ounce Tops of dried Wormwood Mugwort Fetherfew Tansie Elder and Camomil Flowers of each a handful having bruised and cut them all together infuse them in two quarts of rectified Spirit of Wine then distill them according to Art and keep the Spirit for Use This Spirit is very effectual to open the Obstructions of the Matrix and to suppress the Vapors and Fits that arise from it you may take of it from one to two or three drams at a time in some distilled Waters it may also be put into the Nostrils applied to the Temples or upon the Navil I have an incomparable Essence or Spirit of a Chymical preparation which is so effectual beyond all compare for the Vapors and Fits of the Mother c that several Women which could have no Children live by reason of their Vapors and Fits till they took of it had their Children live afterwards and were perfectly Cured of that Distemper A Remedy for a Bloody Vrine whether in Man or Woman also for a Bloody Flux or Spitting of Blood Take Shepherds Purse and Plantane shred them and boil them in fair water then strain it and sweeten it with fine Sugar drink thereof Morning and Evening Another for the same Take the Earth of Swallows Nest steep it in hot Water then strain it and let the Patient drink thereof two or three times a day A Remedy for one that cannot retain Vrin Take a Mouse newly kill'd burn it to Ashes with the Skin and Hair give a pretty quantity of it in Ale or dry the Mouse in an Oven so that you may reduce it to Powder which give to drink in the same manner Another for one that cannot keep his Water Take Conserve of Hips three ounces of red Roses an ounce Crabs Eyes a
dram Roots of Tormentil two drams Syrup of Purslan as much as suffices to make an Electuary Take thereof the quantity of a large Nutmeg twice a day Drink after it a Draught of the following Decoction Take Succory Roots six drams Leaves of Lettuce Purslan and Horse-tail an Herb Shepherds purse of each a handful the four greater cold Seeds Purslan Seeds Sorrel Seeds of each a dram red Roses dried a handful bruise the Seeds and shred the Herbs and boil them all in a sufficient quantity of Water to a pint and a half then strain it and dissolve in it Gum Tragant and Arabick of each two scruples then add two ounces of Syrup of Purslan The Dose is a quarter of a pint Let the Patient wear about the Neck a little Bag with the Powder of a dried Toad Calcin'd which alone many times is said to Cure this Disease CHAP. XXXI Select Remedies to procure CONCEPTION Of choice and experimented Remedies to procure and forward Conception prescribed by several learned Doctors An excellent Remedy to procure Conception TAke of Syrup of Motherwort of Syrup of Mugwort of each half an ounce of Spirit of Clary two drams of the Root of English Snakeweed in fine powder one dram Purslain-seed Nettle-seed Rocket-seed all in subtil powder of each two drams candid Nutmegs Eringo-Roots Satirion-Roots preserved Dates Pistaches Conserve of Succory of each three drams stamp and work all these Ingredients in a Mortar to an Electuary then put it up into Gally-pots and keep it for use Take of this Electuary the quantity of a large Nutmeg in a little glassful of white Wine in the Morning fasting and at four in the Afternoon and as much at Night going to Bed but be sure not to do any violent exercise Another experienced by the Countess of Arundel Make a Syrup of Eringo-Roots and take thereof three times a day in the Morning fasting and in the Afternoon and at Night having first prepared the Body with some gentle Purge The foregoing Remedy is more effectual Another approved Remedy to procure Conception Take of Clarified Honey 3 drams of Linseed and shavings of Ivory of each an ounce Borage three ounces beat it into an Electuary with four ounces of fine Sugar Musk and Amber of each one scruple and a half Oil of Cinamon two grains Oil of Cloves and Mace of each one grain Take of it Morning and Evening Dr. Scroderus his Cordial Drink to cleanse and strengthen the Womb and procure Conception Take Bawm Penyroyal Maidenhair Sage Calaminth Mugwort of each half a handful Shenath half a dram Marygolds Wall-flowers of each two pugils that is as much as you can hold betwixt two Fingers and the Thumb Nutmegs Mace Cubebes Cardamoms grains of Paradice Zedoary of each one dram prepare them all and infuse them in two quarts of Canary Wine for some days in a Bottle close stopp'd then strain it and sweeten it with fine Sugar to your Taste drink thereof three times a day This I know an approved Remedy Dr. Mynsight his Bath against Barrenness much approved Take Roots of Madder of Parsley of Polipode of the Oak Valerian of each three ounces Seeds of wild Rue and Darnel of each two ounces green Juniper-berries of each one ounce and a half Leaves of Motherwort Mother of Thyme Bawm Mugwort Fumitory Marjoram Lavender Agrimony Mellilot Mullin Camomil Calamint Organy of each one ounce shred and bruise them and boil them in a sufficient quantity of water for a Bath Let the person sit therein in a bathing Tub as hot as can be endured repeating it every day for fifteen or twenty days abstaining all the while from Venery The Author says it is an approved thing for the intention She may also at the same time use either the Electuary with the white Wine or Dr. Scroderus his Drink By using the said Remedies and abstaining all the while from Venery she will be very apt afterwards to conceive for the parts will be very well disposed It is much observed also that Women after long absence from their Husbands when they come again usually soon conceive Note That the greater the womans desire of Copulation is the more subject she is to conceive Women are most subject to conceive a day or two after their monthly Terms are stayed It is good to eat Crabs Lobsters Prawns and Shrimps for they are fruitful Creatures and very nutritive as also Pigeons and Sparrows half a dram of Castor being taken in powder or a scruple in Malmsey Wine in the Morning is good to procure Conception As also the stones of a Fox dryed and beaten to powder and a dram taken in milk in the Morning As also the stones of a Boar taken in the like manner A Plaister of Labdanum spread upon Leather and applied to the Region of the Womb mightily disposes it to Conception Dr. Farrar his great Venereal to procure Conception Take Conserve of Rosemary-flowers of Borage-flowers and of Conserve of Clove-gilly-flowers of each half a dram of the Electuary of Diasatirion one ounce candid Eringo-Roots six drams old London or Venice Treacle two drams Seeds of Rocket and of Nettles of each half a dram Species Diamoth dulcis two scruples make it up into an Electuary with Syrup of Stechados as much as will suffice Take the quantity of a Nutmeg of this Electuary Morning and Night or when you will and drink a little of the following Decoction after it Take Leaves of Sage of Organy Rosemary Calamint Nettles of each a handful Chamedee Chamepit and Stechados of each half a handful of Nettle-seeds Rocket-seeds and sweet Fennel-seeds of each three drams Roots of Pellitory of Spain half an ounce boil all these in a quart of fountain-Fountain-water then strain it and put to it a pint of Malago Sack I could tell some great Secret to Women which for several Reasons I omit to publish here but if any Lady desires it of me I shall very freely communicate it to her CHAP. XXXII Rules and Signs of CONCEPTION Certain Signs whereby Women may know when they have Conceived AUthors have left many Ways for Women to know whether they be with Child or not which proves true indeed in many Women but not in all Some of them I shall relate here 1. A Coldness and Chilliness of the outward parts after Conception for the Heat retires inwardly to make the Conception 2. The Belly groweth very flat first of all because the Womb closeth it self together to nourish and cherish the Seed 3. The Breasts begin to swell and grow hard not without Pain and Soreness 4. The Tops of the Nipples look redder than formerly 5. Wringing or griping pains like Cramps happen in the Belly about the Navil 6. Loss of Appetice to Meat and illness after Meat and weakness of the Stomack 7. The Veins of the Breasts are more clearly seen than they were wont to be 8. It is a good Sign when the Veins in the Eyes are clearly seen and the Eyes seem
was dispatching some Letters for her whom they hack'd and kill'd with naked Swords before her face and threw him at her feet and they grew so barbarous that there wanted but little but that they had hurt the Queen her self at least her Skin was rais'd in divers places Bucanan makes mention of this Tragedy Hence it came that her Son King James had such an Aversion all his Life time to a naked Sword that he could not see one without a great emotion of the Spirits although otherwise couragious enough yet he could not overmaster his Passion in that particular I remember when he dubb'd me Knight in the Ceremony of putting the point of a naked Sword upon my Shoulder he could not endure to look upon it but turned his face another way insomuch that instead of touching my shoulder he had almost thrust the point into my eyes had not the Duke of Buckingham guided his hand aright I alledged her divers such Stories to make her apprehend that a strong Imagination of the Mother might cause some notable impression upon the Body of her Child to its prejudice Moreover I pray consider how attentive you are to your Patches and that you have them continually in your imagination for I observed that you have looked upon them ten times since you came to this Room in the Looking-Glass Have you therefore no apprehension that your Child may be born with half Moons upon its Face or rather that all the Black which you wear up and down in small portions may assemble in one and appear in the middle of its Forehead the most apparent and remarkable part of the Visage and may be as broad as a Jacobus and then what a Grace would it be to the Child O me said she rather than that should happen I will wear no more Patches while I am with Child thereupon at that instant she pull'd them off and hurl'd them away When her Friends saw her afterwards without Patches they demanded how it came to pass that she who was esteemed to be one of the most curious Beauties of the Court in point of Patches should so suddenly give over the wearing of them She answered that her Unkle in whom she had a great deal of Belief assured her that if she wore them during the time she was with child the Infant would have a large black Patch in the midst of its Forehead Now this Conceit was so lively engraven in her Imagination that she could not be delivered of it and so this poor Lady that was so fearful that her Child might bear some black Mark in its Forehead and so it happened that it was born into the World with a spot as large as a ten Shilling piece of Gold in its Forehead it was a Daughter she brought forth very beautiful throughout this excepted I need not tell you of your Neighbour of Carcassona who lately was brought to bed of a prodigious Monster exactly resembling an Ape which she took pleasure to look upon during the time she was with Child for I conceive you know the Story better than I. Nor that of the Woman of St. Maxent who could not forbear going to see an infortunate Child which was born without Arms and she her self was delivered afterwards of such a Monster Another dreadful Example Sir Kenelm relates which happened to a Woman with Child who was so curious as to go and see the Execution of a Malefactor Several others he relates which for Brevity sake I omit to relate here What I have set down is by way of Caution and Divertisement CHAP. XXXVI Select Remedys to cause a good Delivery A most Soverain and often approved Remedy to be used before Labour to cause a good Delivery with ease security and very little pain c. TAke a good large onion or two lesser peel and slice them and in a frying-pan fry it with two or three spoonfuls of the best sallet oyl til it be tender then put all into a pipkin with a glassfull of water and boyl it well together then strain it out and drink that warm in the morning fasting without any salt in it Continue this for a fortnight or three weeks beginning immediately before the time expected for Delivery This course will so dispose the parts of the woman with Child that she shall be brought to bed with security with ease and with very little pain and if the Child should be turn'd in the mothers womb it will bring it to rights before labour Sr. Kenelme Digby relates that women that have had most dangerous labours till they took this have had no difficult but very easie and speedy labours what woman with Child would neglect to take the said remedy being so easie and of so good effects and what Midwife would not perswade a woman she is to deliver to take it before the time of her Labour to prevent a dangerous and difficult Labour A Drink before Labour to cause a good Delivery Take Wood Bettony one handfull blew figs sliced four ounces and Liquorice bruised one ounce boyl them all in a pinte of running water and white wine of each one pinte to the consumption of a third part then strain it and press it a little drink thereof a good draught warm every morning fasting for a fortnight or three weeks before the time of Labour It is an approved remedy for the Intention A safe Remedy to facilitate the Birth in Labour Take of Chosen Cynnamon one ounce white amber six drams myrrh one scruple reduce them all to a subtil powder and in the time of Labour the Child being nigh pitch'd give her thereof as much as will lie upon a six pence in a little Canary Sack Another to Cause a speedy Labour Take three or four drops of the Chymmical oyl of nutmeg in a spoonfull of Clarret burnt only with Cynnamon also in hard Labour let her drink a spoonfull or two of another womans milk it will cause her speedy Delivery The Labour Powder to facilitate the Birth Take Date stones Amber Saffron and Cummin seeds beat and searse them all severally into very fine powder take of each as much as will lie upon a groat but double so much of the Cummin seeds mingle them all together and when the woman is in her greatest extremity give her a spoonfull of it in Mace Ale This is also an effectual remedy to bring away the After-Burthen These remedies are approved to be safe sure and effectual I was once with Sr. Kenelm Digby in his Chamber when a Midwife came to him and told him that a woman had been in labour three days and that she could not be delivered though the Child was nigh pitch'd and having heard that Sr. Kenelm had a powder that would facilitate the Birth she prayed him to give her a little of it Sr. Kenelm went into his closet and brought out a little powder in a paper and gave it her desiring her to give it to the woman in a
little burnt Clarret and an hour after she had taken it to send him word how she did And within less than an hour she sent to thank him and that she was delivered of a lusty boy within half an hour after taking it Upon that I asked Sr. Kenelm whether it was a Chymmical preparation and he told me it was nothing but a dram of myrrh in subtil powder An Infallible and much approved remedy to bring away the After Burthen or any fowlness or a dead Child and to cure the After throws and Gripings after a woman is delivered Take the inward wrinkled skins of Gizards of Hens that are laying of eggs wipe them clean and lay them by to dry when you have need to use them beat them to a fine powder of which give one dram for a dose in a little white wine you will see the effects of it in a short time If it be needfull you may repeat the dose once or twice the same day Women and Midwifes should never be without this remedy An Excellent Powder to asswage the pains after Delivery Take the Roots of Athamantick Spignel and bigger Comfry of each two drams Amber in fine powder Peach kernels cleansed of each one dram and a half Cynnamon Mace and Saffron of each two scruples mingle them and make a powder for use This Powder is highly esteemed to asswage the tormenting pains that happen to most women after delivery it is to be given in broth from one scruple to two In Monsieur Charras's Royal Dispensatory who says also that it is credibly affirm'd that the bloud which Issues from the navil when the Midwife cuts it a spoonfull of it given hot is a soverain remedy to prevent and appease these pains Another Remedy after Labour to take away the pains and pangs which many times attend women newly delivered Let her drink a draught of Beer boyled with a spoonfull of Camomil flowers and in greater pains let her take six ounces of the oyl of sweet Almonds fresh drawn CHAP. XXXVII Select Remedies for Women Lying in An Excellent Cerecloath to be laid upon the Breasts after Chilabearing TAke oyl of Roses six ounces Perriwincle bruised three ounces juice of mint and lesser Sage of each one ounce and a half Boyl them over a soft fire til the juice be consumed then strain and press them out into the strained oyl put yellow wax cut small three ounces when the Ingredients are half cold and half an ounce of choice Mastich finely powdred stir them well together and then dip the cloaths in it This Cerecloath is very proper to prevent the breasts from growing big after Child bearing as also to change the course of the milk and to turn it downward The Cerecloath must be layd hot upon the breasts and wrapt up with warm cloaths and be continually applied til the milk be gone Another Remedy presently made to dry up the milk in Womens breasts Take Aqua vitae and sweet butter melt them and beat them well together and anoynt the breasts therewith laying a brown paper upon them and as often as the paper dries anoynt again til the milk be dryed up This is also good to keep the Ague out of the breasts To encrease womens milk Take fennel seeds bruised and boyl them well in barley water and let the Nurses and Suckling women drink very often in winter warm in Summer cold and let them forbear drinking much strong drink or wine for they are hot and great dryers up of milk Another to increase milk Boyl sweet Fennel seed and Anniseeds bruised in Posset drink and drink thereof Authors write that the hoofs of the forefeet of a Cow dryed and powdred and a dram of the powder taken in the morning in any convenient liquor increases milk The Thistle call'd our Ladies thistle is an excellent thing to increase milk If the Child be much troubled with wind and gripings let the Nurse use Fennel seed or Anniseeds in her broaths or in posset drink A Remedy for a sore breast that comes of curl'd milk in Childbed and to dry up the milk Take half a pound of Hogs grease yellow wax one ounce Burgundy pitch five ounces Venice Turpentine one spoonfull Honey two spoonfuls put all these in a skillet with a little fair water and boyl them over a gentle fire for a while scumming it then pour it into a pan to cool when it is quite cold turn it out of the pan as a cake and scrape off all the soft dregs that are at the bottom then melt it again and dip linnen cloaths in it to make Cerecloaths and apply them For an Ague in a Womans Breast Take the Leaves of Hemlock fry them in unsalted Butter and as hot as can be endured lay it to the Breasts and lay a piece of Flann el warm over it This is good also for any Swelling in any other Part. An Admirable Poultice that hath cured many Women of hard and sore Breasts Take Turneps and boil them well in Water so that they be very tender then squeeze out the water clean from them and stamp them to Mash and mingle with them some fresh Butter unsalted and apply this warm to the Breasts Poultice-wise upon a thick Cloth very large change it Morning and Night In three days it perfectly cures though before the pain and hardness hath been very great The Countess of Dorset 's Remedy for a hard and sore Breast wherewith she was cured her self of a hard and sore breast Take chosen Jollop reduce it to fine powder which keep in a glass stopp'd take half a dram or one dram or four scruples of it in a little white wine and sugar and by this you will increase or diminish the Dose to the need Continue this for a month continually And alwaies keep over the breasts a linnen cloath that hath loose slox of flax stitch'd upon it in such sort that there may be no hardness felt any where let it be very thick and warm A most excellent Cataplasme for cancered breasts to take away and cool and dissolve the swelling and hardness if it be dissolvable and if not to make it break and separate with ease and without sharpness Take an old mellow Pippin cut off a cap at the top of it and take out the Coar leaving the side of the Apple whole then fill it with Hogs grease and cover it again with the cap and roast the apple to pap then take off the skin and mingle the pap and the grease perfectly well together and spread it thick upon linnen and apply it warm to the breast covering it with a bladder Sr. Kenelm Digby relates that a Chyrurgeon cured a Lady of great quality with this of a cancered breast For aches and soreness in womens breasts or in any part of the body an approved Remedy Cause a Dyer to dye you some thick spongy flannel of the blew colour called Coventry-blew when it is dry dye it again dye it thus
five times at last the dye will be so deep that it will look almost black lay of it on a good deal beyond the pained part on all sides keep it thus continually covered and warm with it CHAP. XXXVIII Select Remedies for the Back For weakness in the Back TAke Dates stone them and take out the inner hard white skin then stamp them and mix them with the pith of an Oxe beat and work them well together then add to it eggs and grated bread mix them all well together with a sufficient quantity of cream fry them and eat thereof in the morning fasting strowing sugar upon it Another Take the pith of an Oxone pound Ale and Muscadine or Alegant or old Malaga of each one â—ynte Rasins of the Sun stoned half a handfull Currans four ounces ten or twelve dates sliced a stick of Liquorice bruised Anniseeds half an ounce boyl all these to the consumption of half then strain it and drink thereof warm in the morning fasting grating nutmeg into it Another for weakness in the Back Take the Kidneys of an Oxe or Steer slice them very thin then stew them easily in a quart of water close covered to the consumption of half then add half a pynte of Red Rose water and as much Alegant or Muscadine add Sugar and grated nutmeg take thereof four or five spoonfuls in the morning and at four in the afternoon for a week together then intermit a week and then take it again another week if you think it need Another to strengthen the Back and to restore marrow in it Take the pith of an Oxe half a handfull blew Currans washed and bruised two ounces boyl them together in Allegant or Muscadine then mix it with the yolks of two new layd eggs and grated nutmeg and take a spoonfull or two warm in the morning fasting Another often approved Remedy for a sprain in the Back and to strengthen it Take the yolk of a new layd egg beat it with a glass-ful of Muscadine Alegant or old Malaga then warm it well and grate nutmeg in it and drink it twice a day For a Crick in the Back an outward Remedy Take the marrow of the bone of a Horse warm it and anoynt the Back with it it will give speedy ease and in four or five times anoynting perfectly cure it For heat in the Back and Reins Take Rose water and infuse therein red and yellow saâ—â—ders and red rose leaves let it infuse for twelve hours then bathe your Back very well therewith it will asswage the heat and greatly comfort the Reins For pain in the Back Take Comfry roots and stamp them and boyl them in posset drink thereof four or five days together Also take Knot grass shred it and mix it with butter and make Tansie thereof and eat it it much availeth to the said Cure Sr. Kenelm Digby's Excellent astringent Plaister for the Back Take Comfry Roots Knot grass Cinquefoil roots Budweed or Bawdweed of each two good handfulls stamp all these and put to them a quart of the best sallet oyl let it boyl softly til the oyl hath extracted the vertues of the Roots then strain it then put to it four ounces of Venice Turpentine and as much of Virgin wax and two ounces of Pitch For an Ach in the Back Take Lilly roots Camomile Anniseeds of each a good handfull stamp them together and fry them in Hogs grease with a little Clarret wine make a plaister thereof and apply it to the Reins An Approved Remedy for a Sprain in the Back Take good Muscadine or in want thereof good old Malaga and a spoonfull of Madder incorporate them well together give it the Patient to drink for three mornings together and if need requires he may take it three times a day CHAP. XXXIX Select Remedies Relating to CHILDREN Of Choice and Approved Remedies for such Diseases as are incident to Children A Rare Balsom for Children breeding teeth to make them come without pain TAke two or three River Crabs and beat them in a stone Mortar then moisten them with a little water of blew bottles and press out two ounces of the juice take also two ounces of muscilage of Marshmallow roots put them together with May butter or other fresh unsalted butter three ounces Hens fat and Ducks fat of each two drams put them into a pipkin and boyl them over a gentle fire to the consumption of half the moisture then strain them and add Sugar candy finely powdered four ounces the yolk of one egg Musk and Amber grease of each six grains This Balsom hath been much experimented by many Persons of Quality in France for its Excellency to soften the gums of Infants whose teeth are ready to cut their Nurses must be carefull to anoint their gums often with it The use of it is no way inconvenient and being pleasing to taste and wholsome it can do no harm though it should be swallowed In Dr. Cnarra ' s Royal Dispensatory Another Balsom for the same Take the brains of a Hare either roasted or boyl'd mix it with honey and unsalted butter and a little distill'd water of Cullendine anoynt the Childs gums frequently therewith An approved Remedy for the Rickets Take roots of Smallage Parsly Fennel and Angelica of each a handfull slice them and boil them in distilled waters of Angelica unset Hysop and Colts foot of each one part till they are tender then strain it and boyl it up to a syrrup with white honey Then take a stick of Liquorice and scrape and bruise one end of it and give the Child with it one spoonfull of the syrrup in the morning at four in the afternoon and at night A Bath for the Rickets Liver grown or opilation of the Liver in a Child Take a Sheeps head with the wool on it cleave it in the middle and boyl it til it be tender and that the bones slip clean out of the flesh boyling with it Smallage Camomile Primrose leaves and Hysop of each four handfulls then bathe the Child all over with this broath as hot as it can endure twice a day then mash the herbs with the flesh and bind it warm to the joynts that are weak It is a certain and much approved Remedy Another Approved Remedy for the Rickets Take a quart of new milk boyl it with a handfull of Sanicle shred small til a pynte be boyl'd away let the Child drink of it warm in the morning fasting and let it neither eat nor drink within an hour after it And at night boyl a handfull of Red mint in a quart of milk and let the Child eat it last at night Continue this for a month An Oyntment for the Rickets Take Sanicle and red mints of each two handfulls shred them small and stamp them then boyl them in a pound of fresh butter then strain and press it out and anoynt the Childs breast Arms and Gullet-Bones with it warm before the Fire Another for the same Take
Lavender of Fennel of Aniseeds all drawn by distillation of each a like quantity or more or less as you like the Odour and would have it strongest incorporate with these half a dram of Ambergrease make all these into a Paste which keep in a Box when you have fill'd your Pipe of Tobacco put upon it about the bigness of a Pins Head of this Composition It will make the Smoak most pleasantly odoriferous both to the Takers and to them that come into the Room and ones Breath will be sweet all day after It also comforts the Head and Brains Approved by Sir Kenelm Digby CHAP. XLII Select PERFUMES An Excellent Odoriferous Perfume for Chambers and Rooms of Entertainment much used in France TAke the powder of Willow coals three ounces Labdanum two ounces Storax and Benjamin of each half an ounce Mastick sweet Taccamahacca and yellow Amber of each two drams Lignum Rhodium a dram and half reduce them all into a subtil Powder and make them up into small Candles with Gum Tragant steep'd in Rosewater then dry them in the shadow kindle the narrow end of them and set them in a Candlestick or heat the Pin of a Save-all and then thrust it into the bigger end and so set it upon a Candle-stick A Famous Odoriferous sweet Water call'd the Angel's Water Take Roots of Florence Orrice and Benjamin of each an ounce and half select Storax six drams Lignum Rhodium half an ounce Aromatick Reed and Labdanum of each two scruples Flowers of Benjamin a scruple pulverize them all and put them into a Mattress or in a strong Bottle and pour upon it a pint of Rose-water and half a pint of Orange-flower-water Stop the Bottle or Mattress very close and set it in lukewarm water for twenty four hours then distil in a Cucurbite in Balneo Mariae and keep the water for Use If you please you may mix it with Musk and Ambergrease or you may put in it a few drops of the Essence of Amber afterwards set down This Water is call'd The Angels-Water because of its sweet and pleasing Odour you may after you have infused the Ingredients in the Waters strain the Infusion and having dissolv'd in it the Musk and Ambergrease keep the Liquor for Use without distilling it Of the Sediments you may make sweet Bags to put among Cloaths and Linnen The Countess of Dorset her sweet Water Take Rose-Leaves Bay-Leaves Lavender sweet Marjoram Eglantine and Pinks of each two handful Cloves and Cinamon of each an ounce bruise all these and pour upon them two quarts of strong Ale that is near the Grounds let them infuse twenty four hours then distil it and draw it till the Ingredients remain almost dry The Essence of Musk and Ambergrease drawn with Spirit of Wine Take a dram of Ambergrease and half a dram of Musk powder them and put them in a small Mattress with a long Neck and powr upon them four ounces of Spirit of Wine then stop it very close and cut the Cork even with the Neck of the Mattress after you have thrust it in as far as you can then close it all over with Spanish Wax then put the Mattress in a little earthen pan with Sand at the bottom and set it in the Sun in the hottest time of the year putting behind the Glass a Tin Leaf to receive the Sun-beams and reverberate them upon the Glass shake it sometimes and the Amber and Musk will dissolve in the Spirit of Wine and will tinge it of a red colour like a Ruby which powr out into a Glass Vial which stop well and tie a Bladder about it In all things where the Ambergrease is used two or three Drops of this Essence will go further in the Aromatizing of it than a whole dram of Ambergrease in substance One Drop of it Perfumes for ever whatsoever it touches that can imbibe it The End of the Medicinal Part. EXCELLENT DIRECTIONS FOR COOKERY TOGETHER WITH The Description of an Useful ENGIN serving for the same and likewise for Distilling the Choicest and Best Cordial Waters AS ALSO SELECT RECEIPTS FOR PRESERVING CONSERVING and CANDYING c. WITH A COLLECTION Of the Choicest Receipts for making of METHEGLIN SIDER CHERRY-WINE c. The SECOND PART LONDON Printed by T. B. for G. Hartman Chymist 1682. 6. It is very convenient for a small Family or For Lodgers especially in the Summer time for dressing their meat in it without making a fire which would heat the Room 7. The Door of the ENGINE being shut the Lamp where the Spirit burns is not seen so that if any body comes into the Room he will not know what it is unless you shew it him Of the several sorts of Meats which may with great conveniency be dressed in this ENGINE both the English and the French way with Excellent Direction how to do them 1. An Excellent and Savoury Fricasie after the French way either of Pigeons Chickens Veal Lamb Mutton Rabbits Lamb-stones or Sweet-breads 2. A Leg of Lamb boiled 3. Stewed Veal the French Way 4. Stew'd Broth the English way 5. Stew'd Rabbits the English way 6. A Hare stewed after the French way which they call Lieore en Civette which is exceeding Savoury Meat 7. A Hutch-pot the Dutch way which is excellent Meat 8. Pottage both English and French 9. Beans and green Pease 10. Milk-Pottage and Rice Milk Cawdles and Water-Gruel c. 11. A Carp in short Broth the French way ordinary way You must order the quantity of Eggs according to the quantity of your meat either more or less To stew a Rump of Beef Mrs. Herbert's way Take a Rump of Beef and Season it with pepper Salt and Nutmegs grated and mingled together Season and rub it on the bonyside and lay it in your Engine or in a Pipkin with the fat side downward Pour upon it three pintes of Vinegar and as much water and three great onions and a bunch of Rosemary tied up Stew them three or four hours together with a soft fire being close covered Then dish it up upon Sippets with some of the Gravy blowing off the Fat from it Elder Vinegar is better than ordinary Vinegar To make Red-Deer that will keep a quarter of a year and is Excellent Meat Take a piece of the buttock of Bief the leanest of it and beat it with a Rowling-pin the space of an hour till you think you have broken the grain of it and have made it very open both to receive the saucing drink and also to make it tender Then let it lie two days and two nights in Vinegar and Clarret-wine of each one pinte with two Nutmegs beaten Then take it out and Lard it with Lards as big as your biggest finger Rowl'd in pepper and salt Then take Pepper Cloves Mace and Nutmeg or Jamaica Pepper Beat and mix them all together and season it very well all over and so Bake it in Pye-paste and let it stand five or six hours in
the strong Decoction of the broken bones and flesh instead of a Decoction in water you may boil it by it self in Balneo in duplici vase or bake it in a pot with Broth and Gravy of Mutton then set it in again to make an end of its baking and soaking The Meat within even the Lean will be exceeding tender and like a Jelly so that you may cut all of it with a Spoon If you bake a Side at once in two dishes the one will be very good to keep cold and when it is so you may if you please bake it again to have it hot not so long as at first but enough to have it all perfectly heated through She bakes thus in Pewter Dishes of a large size Mutton or Veal may be thus baked with their due seasoning as with Onions or Onions and Apples or Larding or a Cawdle c. Sweet-breads Beatilles Champignons Treuffles c. My Lady of Monmouth Boyleth a Capon with White-Broath thus Make reasonable good Broath with the scragends of Necks of Mutton and Veal of which you must have so much as to be at least three quarts of White-broath in the dish with the Capon when all is done else it will not come high enough upon the Capon beat a quarter of a pound of blanched Almonds with three or four spoonfuls of Cream and if you will a little Rose-water then add some of the Broth to it so to draw out all their substance mingling it with the rest of the broth Boyl your Capon in fair water by it self and a Marrow-bone or two by themselves in other water likewise some Chesnuts instead of which you may use Pistacheos or macerated pine kernels and in other water some Skirrets or Endive or Parsley roots according to the season Also plump some Raisins of the Sun and stew some sliced with Sugar and water when all is ready to joyn beat two or three new layd eggs whites and all with some of the white broth that must then be boyling and mingle it with the rest and let it boyl on and mingle the other prepared things with it as also a little sliced Oringiado from which the hard Candy Sugar hath been soaked off with warm water or a little pill of Orange or some Limon pickled with Vinegar and Sugar such as serves for Sallets which you throw away after it hath been a while boyled in it and put a little Sack to your broth and some Amber-grease if you will and a small portion of sugar and last of all put in the marrow in lumps that you have knocked out of the boyled bones Then lay your Capon taken hot from the Liquor he is boyled in upon Sippets and slices of toasted dryed light bread and pour your broth and mixture upon it and cover it with another dish and let all stew together a while then serve it up Of Boyling the Capon in the weak broath of Mutton and Veal instead of water so to make the broth the better You must remember to Season your Broth in the due time with Salt and such Spices as you like Minced-Pyes My Lady Lusson makes her finest Minced-Pyes of Neats-Tongues but she holdeth the most savoury ones to be of Veal and Mutton equal parts very small minced Her finest Crust is made by sprinkling the flower as much as it needs with cold water and then working the paste with little pieces of raw butter in a good quantity so that She useth neither hot water nor melted Butter in them and this makes the Crust short and light After all the meat and Seasoning and Plumbs and Citron-Peel c. is in the Coffin She puts a little ambered Sugar upon it thus Grinde much two grains of Amber-grease and half a one of Musk with a little piece of hard Loaf-sugar This will serve six or eight Pyes strewed all over the top then cover it with the lid and set it in the Oven To Roast fine Meat When the Capon Chickens or Fowl have been long enough before the fire to be through hot and that it is time to begin to baste them baste them once all over very well with fresh Butter then presently Powder it all over very thin with flower This by continual turning before the fire will make a thin crust which will keep in all the juice of the meat therefore baste no more nor do any thing to it till the meat be enough roasted Then baste it well with Butter as before which will make the Crust relent and fall away which being done and that the meat is growing brown on the outside besprinkle it over with a little ordinary white salt in gross grains and continue turning till the outside be brown enough The Queen useth to baste such meat with yolks of fresh Eggs beaten thin which continue to do all the while it is Roasting Savoury Collops of Veal Cut a Leg of Veal into thin Collops and beat them well with the back of a knife then lay them in soak a good half hour in the yolks of four Eggs and two whites very well beaten and a little small shredded Thyme mingled with it then lay them in the Frying-pan wherein is boyling butter and pour upon them the rest of the Eggs that the Collops have not imbibed and carried with them and fry them very well turning them in due time Then pour away all the butter and make them a sauce of Gravy seasoned with Salt and Spice and juice of Orange at last squeezed upon them To make Excellent Hare-pyes Mrs â—â—â—â—le makes Excellent Hare Pyes thus 〈◊〉 â—he flesh of as many Hares as you please very small then beat them strongly in a Mortar into Paste which Season duly with Pepper and Salt Lard it throughly all over with great Lardons of Lard well rowled in Pepper and Salt put this into a straighter earthen pot to lie close in it If you like Onions you may put one or two quartered into the bottom of the Pot put store of sweet butter upon the meat and upon that some strong red or Clarret wine Cover the Pot with a double strong brown Paper tyed close about the mouth of it set it to Bake with Houshold bread or in an Oven as a Venison Pasty for eight or ten hours then take it out the pot and thence the meat and Pour away all the Liquor which let settle then take all the congealed Butter and clarifie it well put your meat again into the pot and put upon it your clarified butter and as much more as is necessary and I believe the putting of Clarret wine to it is better now and to omit it before Bake it again but a less while pour out all the Liquor when it is baked and clarifie the Butter again and pour it upon the meat and so let it cool The Butter must be at least two or three fingers breadth over the meat To Stew a Breast of Veal Take a Breast of Veal half Roasted and put it
Veal Cut a Leg of Veal into thin Slices and beat them put about half a pint of water or Flesh-Broth to them with some Thyme Marjoram and an Onion or two quartered and a little Butter boil them till they be tender having seasoned them with Salt and about twenty Corns of whole white Pepper and four or five Cloves When they are enough take half a pint of white Wine and four yolks of Eggs a quarter of a pound of Butter or more a good spoonful of Thyme sweet Marjoram and Parsley all minced small more Parsley than of the others a pottinger full of your Gravy When all these are well incorporated together over the Fire and well beaten powr it into the Pan to the rest and turn it continually over the Fire til all be well incorporated and thickned then throw away the Onion and first Sprigs of herbs Squeeze an Orange to it and so serve it up hot A Tansie Take three pints of Cream fourteen new-laid Eggs seven Whites put away one pint of Juice of Spinage six or seven spoonful of Juice of Tansie a Nutmeg or two sliced small half a pound of Sugar and a little Salt beat all these together then fry it in a Pan with no more Butter than is necessary When it is enough serve it up with Juice of Orange or Slices of Limon upon it My Lady Middlesex's Excellent Slip-Coat Cheese Take of good Morning Milk putting Cream to it a quart of Cream is the proportion my Lady useth to as much Milk as both together make a large round Cheese of the bigness of an ordinary Tart-plate or Cheese-plate as big as an ordinary first Cheese that the Market-women sell which they call Cream-Cheese Thus for want of Stroakings at London you may take one part of Cream to five or six of Morning-Milk and for the rest proceed as with Stroakings and these will prove as good To make Slip Coat Cheese as Sir Kenelm's House-Keeper made them for him According to the bigness of your Moulds proportion your Strokings for your Cheese-Curds to six quarts of Stroakings take a pint of Spring-water if the Weather be hot then let the Water be cold and before you put it into the Stroakings let them stand a while to cool after they are milk'd and then put in the Water with a little Salt first stirr'd in it and having stirr'd it well together let it stand a little while and then put in about two spoonful of good Runnet stir it well together and cover it with a fair Linnen Cloth and when it becomes hard like a thick Jelly with a skimming-Dish lay it gently into the Moulds and as it sinks down into the Moulds fill it still up till all be in which will require some three or four hours time then lay a clean fine Cloth into another Mould of the same size and turn it into it and then turn the skirts of the Cloth over it and lay upon that a thin Board and upon that as much weight as with the Board may make two pound or thereabouts and about an hour after lay another clean Cloth into the other Mould and turn the Cheese into that then lay upon the Board so much as will make it six or seven pound weight and thus continue turning of it till night then take away the weight and lay it no more on it then take a very small quantity of Salt finely beaten and sprinkle the Cheese all over with it as slightly as can be imagined Next Morning turn it into another dry Cloth and let it lie out of the Mould upon a plain Board and change it as often as it wets the Cloth which must be three or four times a day when it is so dry that it wets the Cloth no more lay it upon a Bed of green Rushes and lay a Row upon it but be sure to pick the Bents clean off and lay them even all one way if you cannot get good Rushes take Nettles or Grass If the Weather is cold cover them with a Linnen and Woolen Cloath In case you cannot get Stroakings take five quarts of New Milk and one of Cream i ft the Weather be cold heat the Water hot thaâ— you put to the Stroakings turn the Cheese every day and put to it fresh of whatsoever you keep it in They are usually ripe in ten days To make Mustard my Lady Holmeby's Way My Lady Holmeby makes her quick fine Mustard thus Chuse true Mustard-seed dry it in an Oven after the Bread is out beat and searce it to most subtil Powder mingle Sherry-Sack with it stirring it a long time very well so much as to have it of a fit consistence for Mustard then put a good quantity of fine Sugar to it as five or six spoonful or more to a pint of Mustard stir and incorporate all well together This will keep good a long time Some do like to put to it a little but a little very sharp Wine-Vinegar To make Bolonia Puddings as they make them at Milan in Italy which are better than those of Bolonia Take seventeen pound and a half of a fore-quarter of Pork and three pound and a half of lean Buttock Beef chop them well together but not too small then put to them a pound and half of Salt well dried and powdered and three ounces of white Pepper grosly bruised mix and knead them all well together like Paste and if you will have them fat you may put to them a pound or two of the Fat or Bacon of the Hog cut in square Dice put thereto when you knead it a Glass-ful of deep red Wine then fil your large Beef-Guts with this being first well scowred and cleansed from all the slime by turning them then wipe them dry before you fill them In filling them you must squeeze and press down the Meat very hard that all the Wine may get out of them and that they may be stuffed very close then tie them fast with Packthred and hang them up over the Mantle-tree in the Kitchen not in the Chimney for they would dry too fast leave them there for three weeks then hang them in a Garret where the Wind and Air comes in and when they are well dried take them down and wipe them then grease them over with Sallet Oyl and lay them in a Box in Hay and they will keep good all the year long You may cut your Guts of the length of eight or nine inches or twelve inches long and tie them first at one end before you fill them When you will use them boil one or two at a time in fair water for an hour and when they are cold cut them in round slices and they will look pure red and white and are excellent Meat better than any Neats-tongue they will keep good a fortnight after they are boiled These Puddings I have often made in England and kept them all the year long and they have been exceedingly praised by all those that