'T is not he that possesseth most but he that wanteth least that is the richest Man To be content is to be rich and these Riches any Man that will may give himself Content is all we aim at with our Store If that be had with little what needs more THE Way to Save Wealth Shewing how a Man may Live plentifully for Two-pence a Day Likewise how to make A hundred Noble Dishes of Meat without either Flesh Fish or Fowl To make Bread of Roots Herbs and Leafs of Trees To brew good cheap Liquor without Malt or Hops To make Shoes last long To make Coals last long To save Soap in Washing To save Cloth in cutting out a Shirt To make Coffee of Horse-beans To feed Cattel well without Hay Grass or Corn. To save Candles To know any one's Mind by Signs if there be Twenty in Company they cannot apprehend it To order Bees aright To settle your Estate with Christian Prudence To know Scripture-Weights and Measures Of Dreams To cure Wounds by Sympathy The Way to Live long To make Spring-Potage To cure all sorts of Cattle for 12 d. Charge To improve Land order and cure all Deseases in singing Birds To kill Vermin To brew Pale Ales. To make Wines and all sorts of Liquor and an easy Way to fine and order them With divers other curious MATTERS Adorn'd with Cuts LONDON Printed and are to be Sold by G. Conyers at the Ring in Little Britain Price 1 s. 6 d. THE Way to Live for Two-pence a Day EXperience teacheth us that Nature is satisfied with a little and that little is also easily to be obtain'd such as Corn-food Spring-water Herbs Roots Fruit Milk Cheese c. And for my own part seriously when I feed upon Bread and Water and sometimes more splendidly upon Bread and Cheese and if I have but brown Bread Hasty-pudding Wheat or Barley-broth I think my Table so well furnish'd that I dare dispute Felicity with any Person By this way of living I am made superiour to the frowns of Fortune for what Estate is there in this Life that can reduce a Man to a lower ebb than Bread and Water Whereas many that accustom themselves to live deliciously frequently commit Robberies Murder and other detestable Villanies to gratifie their Luxury and Profuseness And I do affirm that a Halfpennyworth of Flower made into Pap or Hasty-pudding with Water or with Water Milk and Flower and a Halfpennyworth of Bread to eat with it and a little Salt will make People as strong as they that eat Flesh Fish and Fowl And farther Living on Corn-food you have small occasion to drink and a little Bread Cheese and a Pennyworth of Ale exhilerates a Man three times as much as Flesh Fish or Fowl with the same quantity of Drink 1. Bread and Water takes place of all Foods and are the foundation of dry and moist Nutriment 't is a good Food and of an opening and cleansing nature and now and then will make a good Meal 2. Take two spoonfuls of Wheat-flower or Oatmeal put it into cold Water and mix 'em well together stir this into two Quarts of Water over a quick Fire till it boil up putting a little Salt and some Bread or instead of Bread an Onion boil'd in it will do This will not cost above a Farthing and makes a noble exhilerating meal You may make it thick or thin as you like best thick is best for healthy People 3. Take a quart of Water made boiling hot a spoonful of ground Oatmeal and temper it with cold Water then brew it into your Water set it on the Fire till it boil up then brew it again and it 's done put some Bread and a little Salt into it then eat it and this makes as good a meal as the World affords If you make a meal of this alone you may boil in it some Pot-herbs and Onions and it 's done 4. Take four quarts of Water and put a pint of Pease therein then set 'em in the Pot on a gentle Fire let 'em boil slowly for 3 or 4 hours while they are soft and incorporated into Potage add a little dry Sage rub'd into powder and shred an Onion into it you may put in a little Mint if you please or any of these Herbs will serve After your Herbs are boil'd put two spoonfuls of Wheat-flower made into Batter with cold Water and when your Potage boils up 't is done This will make about two quarts and will serve a labouring Man a Day costing not above three half-pence 5. Take a quart of Water and set it on the Fire till it boils up then put a spoonful of Oatmeal well mixt in 2 or 3 spoonfuls of cold Water mix an Egg well in it and put it to your boiling Water put a little Salt and Bread if you please to it and this makes a noble meal 6. Take Flower a sufficient quantity then add Water sufficient to make it into a Paste put a little Salt and Ginger to it and a little Yest make your Dumplins as large as a Crown piece and boil 'em this is wholsom nourishing and pleasant Food 7. Take an equal quantity of Milk and Water and when it begins to boil put in Flower the usual way of making Hasty-pudding and eat it with Butter or with Milk This is hearty and strengthning Nourishment 8. Or Water and Flower with a little Ginger made into Hasty-pudding and eat with Milk or Butter is hearty Victuals In many Countries you may have two quarts of Milk for a Penny to which add a pint of Water and not half a Penny worth of Flower and make it into flower'd Milk according to our Directions and you will have a fine Dish sufficient for 4 People and stands but in three half-pence Eat some Bread with it and there 's nothing affords better nourishment and that to all Ages especially young People If every one observes his time of eating and his weight and measure of Food great trouble and waste may thereby be avoided As to quantity of other Foods we suppose sixteen ounces of solid to wit Bread Cheese Butter and Eggs may be sufficient 24 hours for a labouring Man And the best time for eating we suppose to be about 8 in the Morning and 4 in the Afternoon If the Food be flower'd Milk then a pint of it and 4 ounces of Bread and Butter or Cheese is sufficient if Water-gruel or Potage a pint and 4 ounces of Bread and Cheese if raw Milk the same but if flower'd Milk with an Egg in it three ounces of Bread and Butter or of Cheese will be sufficient Divers other Dishes not more healthful but more toothsom and very wholsom 9. Bread and Butter eaten with our thin Gruel wherein is nothing but Salt is the most approved way of eating Water gruel and the best way of eating it is to bite and sip as you do raw Milk and Bread This is a most curious and sweet Food
least offensive to the Palate and less nauseous to the Stomach which is very often overcharg'd by putting Butter to ' em 77. To make an Omcelet stufft with Herbs Mince all kind of sweet Herbs and the Yolks of Eggs hard together season the whole with Salt You may also add some Mushrooms half boil'd and some Currans put these minc'd Ingredients on a Plate or Dish and cover 'em over with a flabby or limber Omcelet and strow Sugar and Cinamon upon it if you please 78. A Pippin Tart. Take eighty Pippins pare 'em and quarter 'em and then your Paste being raised lay in your Quarters as thick as you can then put to 'em a little whole Cinamon and Ginger and a few Cloves with a pound and half of Sugar and so bake ' em When you have closed your Tart sugar it at the top and so serve it 79. A Potatoe Pye Boil your Potatoes tender then peel 'em let 'em be cold season 'em with beaten Cinamon Nutmegs and a little Pepper let the pieces of your Potatoes be cut indifferent and fill up your Pye and then put the Marrow of 2 or 3 Bones to 'em and some Dates cut in half a little Mace some Barberries or Grapes or Lemons some Citron-Suckets then put in half a pound of Butter and close it and bake it moisten it with the Liquor you do a Chicken-pye with 80. An Artichoke Pye Take Artichokes and cut away the green Leafs from the bottom till the Bones look white then boil the bottoms as much as if they were to be eaten take out the Core and season the Bottoms being cut in four parts as you did the Potatoes put all things into that Pye and bake it and liquor it as the other 81. To make Hasty-pudding Take a pint of Cream and set it over the Fire with a blade of Mace when it boils put in a spoonful of Flower but not let it knob then take the Yolks of 3 Eggs and beat them with some Sugar so stir them and let them boil till you perceive the Butter round the edges of the Skillet pour it into the Dish set it over Coals and cover it you must keep it stirring in the Skillet 82. To make Gooseberry-fool without Milk Take a pint of Gooseberries scald them break them very small in some of the Water that scalded 'em then beat the Yolks of two or three Eggs with a spoonful of rose-Rose-water stir in a good piece of Butter to melt then put in your Eggs. Sweeten it to your mind and put it over the Fire to thicken and dish it to eat hot or cold 83. To make a Papist Pudding Take a quart of Milk a quarter of a pound of Rice a little Spice half a pound of Currans mingle all well together butter your Dish so bake it 84. Panadoes Boil Water in a Skillet put to it grated Bread or Cakes good store of Currans Mace and whole Cinamon being almost boil'd and indifferent thick put in some Sack or Whitewine Sugar strained Yolks of Eggs otherways with Bread Water Currans and Mace being well boil'd put to it some Sugar Whitewine and Butter 85. Posset of Herbs Take a fair scowr'd Skillet put some Milk into it and some Rosemary the Rosemary being well boil'd in it take it out and have some Ale or Beer in a Pot put to it the Milk or Sugar or none Thus of Thyme Carduus Camomil Mint or Marigold flowers 86. Potatoes cleans'd and boil'd with a little Butter put to them and eat with Bread or without make a good meal 87. Colliflowers well boil'd and a little Salt put to 'em and dish'd up with Sippets round 'em and a little Butter and Water or Juice of Lemon or Orange makes a noble Dish 88. Gourds Pumpions Cucumbers or Muskmelons cut in pieces par'd cleans'd and put into boiling Water when it boils put in the Pumpion or other things which you think fit with some Salt being boil'd drain 'em well from the Water butter 'em and serve 'em on Sippets Otherwise bake them in an Oven and take out the Seed at the top fill them with Onions slie'd Apples Butter and Salt butter them and serve 'em with Sippets as before 89. To dress French Beans or Lupins First take away the tops of the Cods and the Strings then have a Pan or Skillet of fair Water boiling on the Fire when it boils put them in with some Salt and boil them up quick being boil'd serve 'em up with some Butter in a Dish with some Salt round it 90. To dress Garden Beans Being shell'd and cleans'd put 'em into boiling Liquor with some Salt boil 'em up quick and when so done drain away the Liquor and butter 'em put 'em in the Dish cross-wise and serve 'em up with Pepper and Salt on the brim of the Dish Thus also green Peas Haslers Broom-buds or any kind of Pulse 91. Cut the tops of Beans when they have codded boil and butter e'm and they make an excellent Dish eaten with Bread Of SALLADS 92. Take Sorrel Parsly and Spinage Lettice and some few Onions then add Salt Vinegar and Oil a good quantity If you cannot get Oil good Butter melted may serve as well for it is scarce discernable from Oil but let the Salt predominate Eat Bread only with the Sallad which is better than if you eat Bread and Meat or Bread and Butter or Cheese 93. Another Take Sorrel Lettice Pepper Grass Spinage Tops of Mints and Onions seasoned as before 94. Another Take Sorrel Lettice Cellery Spinage Onions and Endive seasoned as before 95. Another Sage Mint Penniroyal Balm and some Lettice and Sorrel eat them as before This is brave Sallad 96. Another Young green Buds of Coleworts with Onions is a good Sallad seasoned as before 97. Another Taragan Nettle-tops Penniroyal Mint Parsly Sorrel Lettice and leaves of Coleworts eat as before is an excellent Sallad if seasoned to the highest degree A SALLAD for Winter 98. Parsly old Onions Endive Cellery Lettice Sorrel and Colewort-plants seasoned with Salt Oil and Vinegar is an excellent warming and cherishing Sallad 99. Another Take Cellery Endive Spinage and Lettice and half a head of Garlick in it seasoned with Salt Vinegar and Oil this is a brave Sallad Sallads are good at all times but most proper from the end of January to the first of July Then again from September till December and indeed all Winter if the Weather be open In SPRING 100. Spinage Corn-sallad Nettle-tops and the buds of young Cabbage and others of like nature being boil'd is an excellent corrective to them that eat Fâ—esh-meat they loosen the Belly and open Obstructions In April May and June eat Spinage Parsly Lettice Mint-tops Borage Scurvy Dandalion Cornfry and the like boil'd in plenty of Water over a brisk Fire add to them Butter melted and some Salt then eat with Bread or Bread and Flesh is good Food 101. Sallads to be had especially in Spring that costs nothing but the labour
one Hour or two then skin off the top of it and eat it with well-bak'd Bread neither toast your Bread nor warm your Milk except the Weather be cold and then you may take it blood-warm but then do not toast your Bread You may if you please eat Bisquet with your Milk but do not eat too great a quantity at once sometimes you may mix a little Water with the Milk and sweeteen it with good white Sugar You may eat this three times a day if you make it your sole Food Continue this six or eight months at least and you will find great benefit by it For Distempers that have been many years generating cannot be cured in a moment To prepare Milk with Wheat-flower an Excellent way Take a quart of new Milk after it has stood five or six Hours from the time it was milk'd put to it a third part of River or Spring-water set it on a clear Fire then take some Wheat-flower and temper it with either Water or Milk into a Batter and when the Milk is ready to boil put in your Thickning and stir it a while and when it is ready to boil again take it off then put as much Salt and Bread to it as you please then let it cool without stirring it and it will eat much sweeter Two spoonfuls of Flower is enough for a quart of Milk and Water make it about the thickness of ordinary Milk-poâ—age This keeps your Body in excellent temper neither binds nor loosens too much and it never tires nor clogs the Stomach Another way Take a quart of Milk and a Pint of Water add to it as much Oatmeal as you please to have it in thickness thin is best Set it on a clear Fire and when it begins to boil take it off and brew it in two Porringers eleven or twelve times then set it on the Fire again and when it begins to boil take it off and let it stand a little and the large Oatmeal will settle to the bottom then add Bread and Salt to it and eat it when it is blood-warm This is an excellent Food agrees well with weak Natures and affords firm Nourishment And if you add at any time to this a new laid Egg or two beaten with your thickning and put it in as aforesaid it will make a rich Dish If you would add Eggs to Milk-potage first put your Milk and Water into your Sauce-pan take a spoonful of ground Oatmeal and beat it up with your Egg or Eggs with either a little Milk or Water and when it is ready to boil stir it in as in flower'd Milk and then you need not brew it put a little Bread and Salt to all your Milk-meats but no Sugar be sure This is a substantial and friendly Food Observe That Milk is best the first half year after the Cow hath Calv'd but not so good after taking Bull or Conception Milk boil'd by it self is not so good as when mixt with Oatmeal Flower or Water as aforesaid being not of so cleansing a quality The best time to begin Milk-diet I think is about March or April Of BONICLABBER Boniclabber is made by letting your Milk stand till it sowres whâ—ch will be in Twenty-four Hours if the Weaâ—…er be very hot It has a pleasant sowrish Taste and must be eaten only with Bread especially by Consumptive People It is excellent against Stoppage and it's eâ—sie of Concoction and digests all hard or sweet Food it cools and cleanseth the whole Body and quencheth Thrist to a wonder It is the best spoon-meat for Consumptive People that I know And tho' it may not be so agreeable to the Palate at first yet a little Custom will make it familiar and pleasant Of WATERGRUEL This is good for Consumptive People and is made as followeth Take a quart of Spring or River-water put to it two spoonfuls of Oatmeal then stir it well together set it on the Fire and when it is ready to boil take it off and brew it out of one thing into another then let it stand and the greatest Oatmeal will â—ink to the bottom Then pour it off and add Bread and Salt to it and Butter if you please then eat it when it has stood till it is blood-warm Observe That Milk boiled is nothing so good as either raw or scalded An excellent Gruel of various Ingredients Take 2 pints of Water and put half a quarter of a pound of Currans well wash'd let it stand on the Fire till ready to boil then move it to a less heat for 4 or 5 Minutes then take another Vessel with a quart of the like Water in it made to â— boiling then have your tempered spoonful of Oatmeal ready brew your Oatmeal and Water together very well then take your infused Currans out of the hot Water and put them into your brewed Gruel with some Butter Sugar and Salt throwing away the Water that your Currans were infused in then brew it as before the Currans Salt Butter and Bread all together If you have a mind to put Spice to it then put it into the Water you make your Gruel of when you set it on the Fire A Purging Gruel Take as much Water as you please make it boiling hot then put in these Herbs or any other you shall like best as Corn-sallad Spring-parsly Scurvy-grass Smallage Elder-buds take off your Water from the Fire cover it and let them infuse about half an Hour then take the Liquor from your Herbs and brew it with some tempered Oatmeal you may put in Salt if you please and drink a pint or quart two or three in a Morning and fast till Dinner this Gruel will give you a Stool and cleanse the Stomach from all superfluous matter makes good Blood opens the Passages by which the Humours will freely circulate this is good in Spring and all Seasons of the Year when you can get the Herbs To make all sorts of Herb-Gruel first of Elder-buds Take what quantity of Water you please make it boiling hot then have your Oatmeal tempered with cold Water and the Elder-buds and put them both into the boiling Water and keep it lading or stirring besure let it be 〈◊〉 it were on the boil but not boil up a little while take it from the Fire and let it stand three or four Minutes then take the Herbs out strain it and put into it a little Salt when cold you may drink a quart more or less as your Stomach serves this cleanseth and opens all Obstructions of the Breast and Passages and gives a gentle Stool it s very good for Fat People especially if they join Exercise with it Balm Gruel is made the same way as Elder bud-Gruel and is a notable Cleanser good both for Old and Young it expels Wind and Vapours is good for Fat Gouty or Dropsical People it cleanseth the Passages and cheers the Spirits drink it in March April and May. Scurvy-grass Gruel is a most excellent refiner
a quart of our thin Water-gruel either of the cold or hot The constant use of this is not only a prevention and cure but it moves most sorts of Obstructions of the Stomach begets Appetite generates good Blood causing it to circulate freely How to Purge by Herbs and Foods When you are minded to purge your self with both ease and safety and to preserve your Health then observe the following method viz. In the Morning drink a quart of our thin Water-gruel either the cold or hot eat a small piece of Bread with it at Dinner take Spinage Lettice Onions Parsly and Sage wash them and eat plentifully of them with your Food be it what it will at Night drink a like quantity of Gruel and eat some good Bread as you did in the Morning This you must do for four or five or six days together more or less as you see occasion The like method you are to observe if you would purge your self wiâ—… Carrots Turnips and Parsnips as you did wiâ—h Hâ—…bs with this variation viz. drink your Gruel and eaâ— your Bread Mornings and Nights and at Dinner â—at only Carrots Parsnips or Turnips boiled only in good Water and eat them freely with no other thing but a little Salt and Bread during these several days You may purge your self to what degree you please Another way to Purge by Foods and Drinks Drink in the Morning at several times three pints or two quarts of thin Water-gruel at Dinner drink a pint or a quart at Night drink a quart more and eat some Bread This method will purge or at least will keep your Body open let your Food at Dinner be what it will the Body being kept open and cool doth prevent and cure various Diseases in hot costive Constitutions To make the best Herb Diet-drink Supposing your Herbs well gather'd and dry and kept in Bags take what Herb you think fit put it in a Linnen Bag and steep it 7 or 8 hours in Beer Ale or Wine or other Liquor and then take it out and it is done Let not your Wormwood be steep'd above three or four hours observe that one sort of Herb by it self is much better than Compounds To prevent the SCURVY Eat not Meat and Drinks too strong for Nature for Nature ought to be stronger than the Food Meat and Drink ought not to be eaten that are of a contrary Quality to the Constitution Have a care of eating to Fulness or to Excess Take care that your Victuals be in all respects properly prepared for some will but half do it others over-do it Advice to Flesh-eaters Let all sorts of Flesh and gross Food be boiled in plenty of Water and over a brisk Fire Forbear eating too much Flesh It is most unwholsom in July August September October Forbear eating too much Fish Remember you eat not before the former Food be digested Drink moderately let your ordinary Drink not be hard stale nor sour nor too new Let your Cloathing be moderate Let your Houses be airy your Beds hard clean and sweet use proper Exercise and Labour in open airy places take Walks often by River-sides or on Plains and Downs observe the Rules of Chastity avoid all compounded Foods avoid carking Cares Hates Revenge Envy Violence Oppression keep a good Conscience for that 's a continual Feast Hearken to the Voice of Wisdom and the Dictates of Reason and Nature and that will bring thee to endless Felicity Notable Things How to Cure all sorts of Wounds by Poultices only AN excellent Poultice which cures scalded Limbs Burns Biles Felons Tumors proceeding from Choler Phlegm or Melancholy It also cuâ—es all Contusions Inflammations or Bruises either with or without a Wound old Wounds Ulcers or running Sores Excellent also against the Gout and Inflammation of the Eyes admirable against sore Breasts and Bites of Dogs or any other hurt of what kind or nature soever Which is thus Take two pints of Water River Rain or Spring then take as much ground Oatmeal as will make it thick fit for a Poultice add to it two ounces of good Sugar a handful of Dandalion cut small then place it over the Fire in an open and convenient Vessel keep it stirring till it is boiling-hot and then it is made Another Take about a quart of Water then take as much Houshold-bread as will make it thick and three ounces of beaten Raisins of the Sun and one ounce of Sugar and about half a pint of new Ale stir all together and make them boiling-hot over a clear Fire and it 's done Another Take one quart of Water as much Bread as will make it thick five ounces of Raisins of the Sun and one ounce of Coriander-seeds beaten with a Glass of Ale made boiling-hot and then it is prepared Another Take one quart of Water and Bread to make it as thick as a Poultice of Sugar two ounces a Glass of Sack or for want of that other Wine make it boiling-hot Apply these Medicines to the part afflicted by spreading the Poultice pretty thick on a Linnen-Cloth that will cover the whole part somewhat warmer than Milk from the Cow But let it not be so hot as is usual for Extreams prove generally prejudicial Apply these Poultices every two hours at least in the day and three or four times in the night if the Wound be dangerous otherwise ten times in a day and a night will do When you take the Poultice off put that away and put a fresh one on every time and keep a constant Repetition for 4 5 6 7 8 10 or 11 days if occasion be but it will cure most Distempers in less time if you observe this method But besure wash your Sores 'twixt whiles with Water and Sugar and sometimes with Water fresh Butter beaten together which will keep it clean and pliant A Rare Poultice against the HEAD-ACH Take a quart of Rain or River-water an ounce of white Sugar as much Malt-flower new ground as will make it thick enough add to it half a pint of good Ale making it boiling-hot and stirring it all the time that it is made Spread this on a Linnen-Cloth pretty thick apply it Milk-warm every hour Continue the Application as long as occasion serves An excellent Poultice against SPRAINS of all sorts Take clean Water two quarts make it boil then put green Sage in as much as the Water will cover then boil it then let it stand off the Fire half an hour then strain the Water off and put to this Sage-Liquor as much Bread as will thicken it then take double-refin'd Sugar three ounces a quarter of a pint of Claret and Spirit of Wine Sugar or Malt five spoonfuls stir them well together making them boiling-hot besure stir it all the time Spread this on a Linnen-Cloth apply it blood-warm every two hours resting all the time A Poultice excellent to cure a sore BREAST Take a quart of River-water then cut some Sorrel small of Coriander-seed
beaten to powder half an ounce of good brown Sugar 2 ounces and as much Bread as will make it into a Poultice make it boiling-hot stirring it all the time that it is made Apply this every 2 hours blood-warm do it 3 or 4 days as you have occasion Be sure every time you apply this Poultice to wash your Breast with Water and fresh Butter beaten together This is an excellent thing A Poultice to cure a SPRAIN Take 2 quarts of fair Water and of good-strong Beer a quart refin'd Sugar four ounces boil it up then add to it fresh-gather'd Thyme as much as the Liquor will cover then boil it up again then strain it from the Herbs and put of brown Bread as much as will thicken it stir this over the Fire till boiling-hot and it 's done Put to this 3 ounces of Spirit of Wine stirring all well together Apply this spread thick on a Linnen-Cloth every 3 hours blood-warm Another When you have strain'd any part presently put it into cold Water wherein some Wood and Ashes are put Do this about an hour and it gives Ease To cure GAULS or SKIN rub'd off Wash your Sore every hour for a day or two with Spirit of Wine and Vinegar mixt well together laying on a Diaculum Plaster This cures in a small time Against a STAB or CUTT or any other WOUND Take double-refin'd Sugar and Spirit of Wine mixt with it and with this Wash or Syringe your Wound well then put a small quantity of refin'd Sugar pouder'd into your Wound and immediately sow it up with Silk and a fine Needle This will do wonders To cure old ULCERS Take of the best double Spirit of Wine one pint beaten Aloes half an ounce double-refin'd Sugar 3 ounces Myrrh half an ounce mix them well together Use it thus First wash your Ulcer with very clean rain-Rain-water dropping some of the fore-mentioned Spirits into your Ulcer Then apply this Poultice following rain-Rain-water a quart Balm two ounces of good Sugar Parsly and Mint cut small of each a like quantity as much Bread as will make it of a fit consistency for a Poultice make it boiling-hot stirring it all the time then put a Glass of good Beer or Ale Syder or Wine into it Lay this Poultice on every three hours always washing it with the Rain-water and Spirits A new Way for the right Ordering of Cattel A Horse is an excellent and useful Creature but thro' ill Management often abused to prevent which the Drivers ought to observe First That in the Morning they drive them moderately Secondly When they have done Labour rub them well down then tie them to the Rack for an hour or two during which time give them no Meat but between whiles keep them rubbing till their tired Spirits be refreshed then give them a moderate quantity of Meat and Drink Thirdly Let the Stables be open to the Air and keep them clean Let not your Horses in the Stable especially your Saddle-horses have constantly Hay in the Rack nor Provender in your Manger but tie them from their Racks five six or seven hours together let not your Cattel have too much Meat at a time but such a quantity as they may eat up clean When your Horse has been hard Rid or Worked much you may conveniently give him a little Water about two hours before you give him Meat Rubbing down Horses is better than walking them when hot Those that give their other Cattel Grains as the People about London do let them put a little Salt into them which prevents the Rot and watry and windy Diseases Let your Mares with Foal and their Colts run in the Fields for a Year Observe but these Rules and your Horses will seldom want Drenching or Bleeding but if you find they prove too fast the best way to cool their Blood and keep them from Diseases is to give them moderate Labour and alter the quality of their Food The best Food for Horses is good Rick-Hay that is about three quarters of a year old which is much better than Hay out of the Barn And Corn in the Straw is much better than that that is only thresht or that that is both thresht and cleansed from its Chaff And Beans Fitches Pease Barly and Oats in the Straw is not only the most hearty Food but cleanseth the Stomach from all Superfluities but threshed Corn of any sort is good Food for working Horses that go to Grass especially in Winter giving it them Morning and Night Put your Stable-horses to Grass from May to July which will cleanse their Bodies and cure their Feet and Legs of Diseases contracted by standing in the Stable all Winter Rain River and Spring-water are best for Horses and other Cattel much better than Pond-water As for Sheep any disorder wounds their Health if they are driven too hard or coursed with a Dog or the like if they be suffered to lie down whilst hot and this be done often they will break out with the Scab or Mange when about Michaelmas you put them into fresh Pastures if they are close folded it will do the same If in hot Weather they be often removed from place to place it will hinder them from Thriving and make them Scabby much wet likewise makes them Rot. In the Morning betimes drive your Sheep into fallow Fields or Downs where Grass is scarce and take notice of the Situation of the Field then walk your Sheep gently on the driest and highest parts if there be Corn-fields let them feed about two or three hours by the Hedges About 11 a-Clock turn them from the edges of the Corn-fields or Pasturage into the lowest Clay-ground or Valleys you have and let them lie at ease and as scattering as you can Use them at all times tenderly and less Food will serve observâ— this method from May till August if the Weather continue warm and it will prevent Scab and Mange when they come into fresh Pasture In May or June I think is the best time for Shearing If the Summer proves wet about June or July let your Sheep continue in the Fold till eight in the Morning if the Morning be moist and again let them be folded before the Dew falls Observe these Rules and you will prevent many Diseases as Choler Flegm Stoppages Red-water Coughs Pains in the Joints Lameness and the like You ought to be most careful of Sheep from Midsummer till Michaelmas Therefore keep your Sheep till 9 a-Clock or till the Sun have dried up the moist Vapours and Humidity from the Earth and then let them out and keep them on the high and dry Grounds if the day prove dry feed them three Hours in lower Grounds and about Evening put them in higher places and besure Fold them before the Dew falls and Fold them on dry Ground from July to September Sheep are most subject to Rot and is occasioned chiefly by too much moisture at the Season and not from licking up Snails
Milk in abundance Holland Merchants have bought up our Rapeseed after the Oil was prest out and made it into great Cakes which is a great Commodity in Holland The Roots and Leaves made clean and stamped together then boiled in Water and given to Cows make them give much Milk and grow fat if all the year you keep them up Turnips with small addition makes very good Cyder and an excellent Oil hath been made thereof Probat est Boil Barley-chaff in Turnip-liquor together with the Turnips and the Leaves which make it as fatning as any Food You may keep Rabbits with Turnip-bread all the year the Roots and Leaves will feed Sheep and Calves very fat The like benefit as with Turnips may be made of Potatoes they make good Food and very good Bread Cakes Paste and Pyes and are both Crust without and Food within The like benefit you may make of Jerusalem Artichokes for Poultry and Swine To make Clay burn as clear as any other Fire and as useful Take of Sea-coal or small Pit-coal one third part and mingle them together as you do Mortar make them up in Balls less than your Head and lay them to dry then put them on the Fire one upon another and observe the conclusion There is a sort of Loam which is combustible of it self and will with a few Charcoals added burn very clear and prove very useful Probat est To make very large Crops of Corn to Admiration Sow Bay-Salt on the Corn-ground To prevent Blasting of Corn under God 〈…〉 change the Seed or by soaking it in the best Muck-water or mixing Lime and Water with it as before and the Corn being steept seasonably add to it the Lime or Ashes or both and being thereby fix'd into them and so sown hath been an excellent Remedy To encrease Corn. Put into quick unslacked Lime-water as much as sufficeth to make it swim 4 inches above the Lime and then pour it off and unto 10 pound of the Water mix one pound of Aquavitae and in that Liquor steep Wheat or other Grain 24 hours which being dry'd in the Sun or Air steep it again in the same Liquor 24 hours more then do the same a third time afterwards sow them at a great distance the one from the other about a foot 'twixt each Grain and one Grain will prove 30 or 40 or 50 Ears and the Stalk will be as tall as any Man Take Pumpions and boil them and use them as you do Turnips and they 'l feed Cattel Swine and Poultry Cabbages and Coleworts will do the same To get Smut from Wheat Lay first a layer of Barly-chaff then a layer of smutty Wheat and then a layer of Chaff again then thrash it and it will break very fair Choice OBSERVATIONS OF Perilous Days and most dangerous in the Year in which if any Person be let Blood of Vein or Wound they shall die within 21 days following or whosoever falleth Sick on any of these days shall die or whosoever taketh a Journey shall die e're he comes home again Or whosoever Weddeth shall soon be parted or live in Sorrow and who beginneth any great Work it shall not come to a happy End they are in January 7 Days 4 5 10 15 17 19 27. February 3 Days 8. 9 17. March 3 Days 15 16 21. April 2 Days 15 21. May 3 Days 7 15 21. June 2 Days 4 7. July 2 Days 15 20. August 2 Days 19 20. Septemb 2 Days 6 7. October 1 Day 6. Novemb. 2 Days 15 19. Decemb. 3 Days 6 7 11. Dog-days begin the 19 Day of July and continue to the 28 th Day of August In which it is dangerous to all Sick to Purge or let Blood but if need be let it be before the midst of the Day To sow Wheat in less quantity and more encrease Take Wheat and put it into Water and Salt a Day and a Night then before you sow it throw it into new slacked-Lime then sow it as you do other Wheat and the encrease God willing will be much more and the less Seed may be sowed A good Rule for Blood-letting and proved True Whoso letteth Blood upon the right Arm the 10th Day of March and the 11th Day of April in the left Arm shall never lose his sight and if you let Blood on the right Arm or left the 4th or 5th and so to the latter-end of May shall have no Fever that Year but whoso letteth Blood on St. Lambert's Day from hence he shall not have the running Gout nor Palsie and who letteth him Blood in the same Month and the 3d Day before the end of the same Month he needeth not let himself Blood on the 11th Day of April in the which Day to let himself Blood on the left Arm is good for the Palsie Also these 3 Mondays if any let Blood of wound or vein he shall die within 3 Days and who is born in these 3 Days he shall be incumbred through a strange Death viz. the first Monday in August the Monday next the end of the same Month and the last Monday of December To make Flumery Take half a peck of white Bran not over-much boulted or sifted let it soak three or four days in two gallons of Water strain out the Liquid part pressing it hard boil it till consumed a third part so that when cool iâ—s like a Jelly and will keep long when you eat â—…y of it season it with Sugar Rose or orange-flower-Orange-Flower-water put a little Cream or Milk to it and its pleasant and wholsom nourishment To make Milk-potage Put two quarts of Water to four quarts of new Milk and two handfuls of fine Flower let them seeth gently keeping it stirring to prevent burning too and this sweetned is very cooling and wholsom To make abundance of Cream Take a Skimming-dish full of the top of the Milk add to it four Spoonfuls of scraped Sugar and a drop of good Runnet then stir them together that they may thicken a little then set it in a warm place and a great deal of Cream will rise in an hours time Silent Language or to speak by Signs A for Arm stretch it forth B for Brow Eye-brow touching it with the fore-Finger of your right Hand C for Chin touching it with your fore-Finger D for Dimple thrusting your fore-Finger against your Cheek E for Ear touching it with the fore-Finger F for Forehead touching it with the fore-Finger G for Gullet or Throat touching it with the fore-Finger H for Hair I for your Eye K for Knockle L for Lip M for Mouth N for Nose O make a Circle or O with the fore-Finger of the right Hand on the Palm of the left Hand P for Pap or Dug Q for quivering or shaking your fore-Finger of the right Hand R for Rib. S for Shoulder T for Tongue putting it out of the Mouth U for Vein pointing the Finger where you let Blood in the middle of the Arm. W for Wrist grasping the left
for the Stomach of easie digestion creates rare Blood and causes it to circulate freely 10. Milk made boiling hot and thickned with Eggs is a brave substantial Food of a friendly mild nature and operation 11. Bread and Butter or Bread and Cheese eat alone with wash'd Sallads with or without Salt Oyl or Vinegar makes a dainty Food of a cleansing quality and light of digestion the frequent eating of which sweetens and creates rare Blood and fine Spirits it prevents the generation of sour Humors and keeps the Body open And all Herbs thus eaten are to be prefer'd before those eat with Salt Oyl or Vinegar be the Food what it will especially for Women and all that are subject to generate muddy Diseases 12. Eggs broken and butter'd over the Fire is excellent Victuals being eat with store of Bread or Eggs roasted or boil'd in their Shells roasted being the best eaten with Bread Butter and Salt or Bread and Salt is very substantial 13. Eggs Sorrel and Parsly mixt and stirr'd together and fry'd in a Pan with Butter and a little Salt and when fry'd put on 'em some Butter and Vinegar 't is a most excellent Dish and affords great Nutriment but remember there must not be a great many Herbs for that will render it more heavy and dull 14. Parsly boll'd and cut small mixt with some Butter and Vinegar melted and poach'd Eggs makes a curious Dish gives great satisfaction to the Stomach supplying Nature with Nutriment in the highest degree and is pleasant to the Palate 15. Eggs beaten together and fry'd with Butter and when fry'd melt some Butter and Vinegar and put over 'em is a most curious and dainty Dish being much better than the usual way of frying Eggs they being lighter and more tender and easier of digestion 16. An Egg broke into a pint of Ale and brew'd well together and eaten with bread make a brave meal and hath a vigorous and quick Operation in the Stomach in the Winter warm it but in the Summer you may drink it cold 17. Poach'd Eggs eaten with a Dish of boil'd Spinage butter'd is a curious Food being eaten with plenty of bread affords agreeable Nutriment 18. Eggs mix'd with divers sorts of Fruits with Butter and Bread made into Pies is a kind and pleasant Food that a Man may eat now and then with great satisfaction to himself and no less to Nature provided it be not often 19. Raw Eggs broke into Water-gruel that is thin and brew'd well together with a little Salt in it and then eaten with Bread or Bread and Butter makes a most delicate Food and is very fit for all young People being of a warming quality and agreeable to the Stomach creates fine Blood and brisk Spirits for the often using this and other Spoon-meats do naturally sweeten all the Humors and prevents the generating of sowre Juices frees the passage from Windiness and griping pains 20. Artichokes boiled and eaten with Bread Butter and Salt are an excellent Food and create a substantial Nutriment a Man may make a fine meal of them 21. Take one or two Eggs beat them with a little Water and take a pint of good Ale or Beer sweeten it with Sugar then put it on the Fire making it boiling hot but not boil then brew them well together this is a comfortable Food or rather a rich Cordial which mightily replenishes Nature both with dry and moist Nutriment 22. Asparagus boiled and eaten with bread butter and salt is a most dainty Food and affords a clean Nutriment it is friendly to the Stomach loosens the belly powerfully purges by Urine and opens Obstructions 23. Rice and Water boiled and buttered is a friendly Dish and easie of digestion and affords a good Nutriment 24. Boiled Coleworts Collyflowers and Cabbage eaten with Bread Butter Vinegar and Salt the first of the three being the best for they purge by Urine loosen the Belly and are easie of digestion but remember that you boil them in plenty of Water over a quick Fire and not too much which must be observ'd in all the Preparations of Herbs and Grains 25. Rice and Milk is also a dainty Food affording a substantial Nutriment especially if you put Sugar in it 26. Green Beans boiled and eaten with Salt Butter and Bread is a most delicate Food Let all People subject to windy Diseases eat them sparingly 27. The young buds of Coleworts and Spinage boiled in plenty of Water with a quick brisk Fire and eaten only with Bread Butter and Salt is a fine delicate delightful Food affording a clean Nutriment 28. French Beans boiled in plenty of Water with a brisk Fire and eaten with Bread Butter and Salt makes a most curious and pleasant Food being of a cleansing and opening nature affording a good Nutriment gently opens the belly and purges by Urine 29. Endive young Parsly and Spinage boiled and eaten with Bread Butter and Salt is a curious friendly exhilerating Dish makes rare Blood and cleanseth the passages 30. Bread Butter and Sorrel makes a brisk Food easie and quick of digestion cleanseth the Stomach and creates a brisk Spirit 31. Spinage boiled with the tops of Balm and Mint season'd with Salt and Butter and eaten with Bread makes a curious Dish affords excellent Nutriment and is of a warming quality 32. Carrots boiled seasoned with Butter and Salt and eaten with Bread is a curious Dish very pleasant wholsome and easily digested 33. Smallage makes a Potage or Gruel of a cleansing quality being eaten twice a day is an effectual Remedy against all Consumptive Humors it cleanseth the Blood and opens Obstructions of the Liver and Spleen 34. Boiled Wheat buttered is a curious Dish affording a sweet friendly and most agreeable Nutriment being easie of digestion it creates fine thin blood 35. Green Pease boiled seasoned with Salt and Butter and eaten with Bread makes a most delicate Dish but if not sparingly eaten are windy Their Nutriment is not strong 36. Bread Butter and Radishes is very acceptable Food affording substantial Nutriment now and then a Man may make an indifferent meal thereof 37. Boiled Turnips seasoned with Salt and Butter and eaten with Bread makes a very good Dish of Food especially for all young People They are easie of digestion open and purifie the passages consequently may with safety be eaten plentifully 38. Sweet Charwell makes an excellent Potage being eat with Bread Butter and Salt is not only very agreeable but the frequent use thereof purities the Blood 't is a friend to the Lungs 39. Parsnips boiled in plenty of Water season'd with Salt Butter Vinegar and Mustard makes a curious hearty Dish and are agreeable to most Constitutions 40. Light Puddings made of Bread and eat with Butter and Sugar are very pleasant to the Palate and not ungrateful to the stomach if sparingly eaten 41. Watercresses made into Potage eaten with Bread Butter and Salt is not only a good Food but often eating thereof purifies the
Blood and prevents Fumes and Vapours from flying into the Head 42. Boil'd or roasted Potatoes eaten with Butter Salt and Vinegar makes a pleasant Dish are easie of concoction very grateful to the stomach now and then a meal may do well 43. Rice Puddings both plain and made with Fruit are for the most part a pleasant sort of Food easie of Digestion and may be freely eaten 44. Take Currans boil them in Water when almost done mix a little small Oatmeal with two spoonfuls of cold Water stir it in and let it boil a little when done season it with Salt and put some Sugar to it this eaten with Bread makes a good meal You may put in Butter as most Housewifes do but I must tell 'em that makes it heavy on the stomach and apt to send Fumes into the Head 45. Apple-Dumplins eaten with Butter or Butter and Sugar is the best of all Dumplins affording a friendly Nourishment and are easie of Digestion 46. Mint makes a noble exhilerating Potage frequent eating thereof not only prevents windy Humors in the Passages but mightily strengthens the retentive faculty of the stomach 47. Pears being full ripe make an excellent Pye and are a fine gentle friendly Food easie of concoction 48. Steep your Pease eighteen hours then boil them in a pot with some sweet Herbs and an Onion stuck with Cloves This is a pleasant wholsom Food 49. Take Sorrel Lettice Bete Purslain and a bundle of Herbs boil them together with Salt Butter and the crust of a Loaf soakt This is an excellent Potage 50. Potage of Colewort-sprouts is made thus boil them in Water Salt Pease-broth Butter Onion sliced and a little Pepper then soak your Bread garnish it with Sprouts and fill your Dish therewith 51. Potage of French-barley is made by putting your Barley being cleans'd from Dust in boiling Milk being boiled down put in it large Mace Cream Sugar and a little Salt boil it indifferent thick and it 's eatable 52. Bread Butter and Sage affords great Nourishment expels Wind and warms the stomach 53. Garlick-potage is chiefly good for corpulent People and such as are troubled with Coughs the Stone or Gravel 54. Take your Sallad-herbs such as you most like and put some Vinegar Mustard and Oyl well beaten together to your Herbs it is an excellent Sallad eaten with Bread only or with Flesh if you must needs eat Flesh 55. A piece of Bread and a few Raisins in the Sun make an excellent meal a pint of Ale or Beer being drank after it 56. Clary shred and Eggs beat well together and fry'd with Butter is an excellent Dish especially for ancient People 57. Take a Cabbage-leaf shred it very small put a little Vinegar Pepper and Oyl to it this is as pleasant as Cucumbers to Flesh-eaters 58. The young tops of Asparagus boil'd makes an excellent meal eaten with Bread and Butter 59. A Root that grows call'd Mercury if the tops which something resemble Asparagus be boil'd and eaten with Butter and Bread 't is an excellent Food being of a cleansing quality 60. Shadown or Holy-thistle boil'd with Butter and Vinegar put to it makes an excellent meal eaten with Bread 61. Pumpkin fry'd with Vinegar and Butter put to it makes a good meal eaten with Bread only 62. Whole Oatmeal boil'd in a Pot or Pipkin but first let the Water boil being boil'd tender put in Milk or Cream with Salt and fresh Butter eat it with Bread 63. Alixander and Oatmeal together pickt and washt when it boils put in your Herbs Oatmeal and Salt boil it on a soft Fire make it not too thick being almost enough put in some Butter Eat this with Bread and it makes an excellent meal 64. Pease put into boiling Milk or Cream with two or three sprigs of Mint being tender salt 'em and thicken 'em with a little Milk and Flower This makes an excellent Food 65. Green Corn taken as it grows or a little parch'd or dry'd against the Fire or steept or boil'd in Wine affords in hard Times a reasonable subsistence 66. Bread and Milk as it comes from the Cow or raw is very good sweetning the Blood 67. Eggs boil'd in the Shells or roasted eaten with Bread and Salt and sometimes Butter is nourishing Food 68. Eggs with Flower and Water made into a Pap on the Fire is a noble Food affording brave clean Nourishment 69. An Egg or two beaten and brew'd in a pint of raw Milk is a noble substantial Food if the weather be cold you may warm the Milk 70. There are several Foods made with Milk as Custards Cheese-cakes and Whitepots these nourish much but are not to be eaten too frequently 71. Boil'd Puddings made with Flower Milk Eggs Raisins and Currans being well butter'd 't is pleasant Food 72. Wheat boil'd and butter'd is a noble Dish with this alone a Man may make a better meal than with Princely Varieties and it affords good Nourishment 73. Smallage Sallary Leek or Onion Potages or Gruels nourish the body and purify the blood 74. To make an Apple or Pear-Tart Furnish your Tart-pan with a Coffin of Paste and lay a bed of Sugar into it filling it up with the mellow of Apples or Pears pared and shred small or cut in slices the seeds and cores being taken out mingle Pine-Apple-kernels therewith as also Currans and the peel of preserv'd Lemon if you please powder the whole with a little beaten Cinnamon put thereto some Sugar at discretion and a little fresh Butter about the bigness of a Walnut or thereabouts for an indifferent Tart Cover this Tart in the same manner as you do other Fruit-Tarts and put it into the Oven after you have varnish'd it and after it is baked you may scrape a little Loaf-sugar upon it and sprinkle some Rose-water on it and so keep it for use 75. To poach Eggs. You must put some Poached Eggs into a Dish a few or many add a little Salt to them and pouder them also with Sugar and sprinkle them with a little Rose-water or Verjuice or Lemon-juice or Orange juice unto which you may add a little beaten Cinamon or Cinamon-water which will give them a good relish 76. How to dress a Dish of Eggs without any Butter Beat as many Eggs as you please into a good large Silver-dish Whites and Yolks together after which set your said Dish over a Chasing-dish of hot Charcoal thoroughly lighted putting nothing to them but stir them continually with a Silver-spoon so that they may not be hard nor stick to the Dish and when they are Poached enough to your Fancy take them off from the said Chasing-dish and put to them a good quantity of Orange-juice and seasoning them well with Salt and if you please pouder them with good store of Sugar and Cinamon not forgetting to put grated Nutmeg into them as you are a straining of them and before your Orange-juice is poured upon 'em this kind of moistening or poaching of Eggs is
fit to boil and eat with or without Flesh-meat all very wholsom Young Nettle-tops are very wholsom and well-tasted Dandalion is the same very wholsom and well-tasted only you must let it lie 20 or 24 Hours in Water that takes away its bitterness This is much eat by French People Comfry is excellent Food it grows in Marsh-ground generally Goats-beard or Tragopogan grows in Marshes it s an excellent boil'd Sallad Turnip-tops Radish-tops tops of young green Pease or tops of Beans Turnip-tops running to Seed boil'd eats like Asperagus Ladies Thisle call'd by some Shadown is very wholsom tops of Mallows young eat well Watercresses Smallages and Clivers make Spring-pottage or eat well boil'd Garlike Mercury or Blite eats like Asperagus boil'd Hop-buds eat very well Redshanks Alixander Leaves and Stalks Roots of Arum boil'd eat well so does Ashwood Jump about Corn-sallad Redbeet Roots eat as well as Carrots Wheat in the blade 5 or 6 inches high cut the rank part and boil it eats well tie it in Bundles as you do Nosegays young Dasy Roots are generally eaten by Spaniards and Italians all the Spring till June Alixander are of the nature of Parsly the Sprouts Buds and Tops are best eat in Spring All kind of Docks Cole says has this property That Meat boil'd therewith tho' never so tough will be tender and fit to eat and that Calamint laid among stinking Meat when it is raw will recover it And Evelyn says That the sharp pointed Dock brew'd in Ale or Beer are excellent for the Scorbute or Scurvy Jackly-the-Hedge or All-Sauce is a good Sallad it grows under Hedges and Banks Mushrooms boil'd and pick'd stew'd with a little Vinegar Peper Butter and Spice eats very well and so they do well pickled Vine-Clapers or Tendrels whilst young may be eat alone or with other Sallads and Evelyn says That the common Burdock about April when young before the Burrs and Clotts appear being stript and the bitterness soaked out and then boil'd or eat raw is a good Sallad The best way to make Herb-Pottage 102. Smallage Clivers Watercresses Elder-buds and Nettle-tops put Water to them proportionable to your Herbs then add Oatmeal as much as you think fit to leave it in thick When the Water is ready to boil put your Herbs in cut or uncut then when it is again ready to boil take a Spoon or Ladle and lade it so that you keep it from boiling do this 8 or 9 Mornings then take it off and eat it blood-warm with the Herbs in it or strained adding a little butter salt and bread This is an admirable cleansing Pottage 103. Another Spinage Corn-sallad the tops of Penniroyal and Mint ordered and eat as before 104. Another Take the young and tender Stalks of Turnips and of Cabbages when they first run up in the Spring boil them and peel them and put butter vinegar and pepper to them and eat them with bread A cheap way to Live in Case of great Scarcity or Famine To take away the Unsavory Rank Taste of Pease Beans Beech-mast Acorns Chesnuts Vetches and such like BOil your Beans Pease c. in clean Water and if they are not pleasing enough change the Water again and at the second or third time you will find a great alteration in Taste then dry them and if you please you may hull them or grind them unhull'd if you please you may put a third part or a fourth of Wheat-flower to it and make bread thereof Or you may make good bread without any wheat added to them Or for better Expedition you may take the ground-meal of them and infuse warm Water thereon and as it begins to cool drain it away and put on fresh warm Water till the taste please you then dry up the meal and make bread thereof either simply of it self or compounded as before Probatum est But if you are not content with this Preparation you may work it into Paste with a Liquor first strengthned with some bruised Aniseeds Liquorice or sweet Fennel Seeds or with the Seeds themselves incorporated in the Paste or to save charge with Peperwort Time Winter-savory Penniroyal c. and this is hearty and wholsom and nourishing What is here spoken of Pease Beans c. may be generally understood of all other Grain Plants Seeds Pulse Roots c. and that that is serviceable in Meat will be much more tollerable in Drink It 's said that Allom rowl'd five or six times a day in the mouth has kept alive fifteen or twenty days Wheat Straw chopt into short pieces and ground with some proportion of Wheat into Meal has been made good Bread but you must grind it well in a Steel or Hand-mill Some say a small quantity of Liquorice-Roots chowed will satisfie both Hunger and Thirst To make Bread of the Root of Aron called Cuckoopit or Starch-Root The Roots that are large must be cleansed from the Skin and Filth then cut into slices small then seeth them in boiling Water so long as you find the Water hot and biting and till the Root begins to wax sweet then change your Water and pour fresh upon them and so continue doing till the Water becomes sweet and the Roots have lost their Acrimony Take them out and lay them abroad upon Canvas supported with Frames and being dry grind them and they make a very white meal which of it self or by mixing of a third with Wheat-meal makes savory bread and the best Starch gather it in March or April be sure Turnips will do the like Pompions mixed with a little meal makes savory bread and if you put Sugar or other Sauce on it it is a delicate Dish Take your great and sweet Parsnip Roots and cut them in thin slices and having washed and scraped them clean dry them and beat them into Powder or grind them sifting them through a fine Sieve put two parts of Flower to one of this Powder and make it into Cakes and these taste daintily Query Whether Turnips Carrots and the like Roots will not do as well All manner of Pulse as Beans Vetches Lentils and such like first rub'd over in Lee and then hull'd and after ground will yield fair meal and better bread A Poultice made of Flower or Meal sodden among Pears Apples Plumbs or the like Fruit or of some Bread and Water or Broth of Flesh or Milk well-boil'd together fills the Stomach to content Suchlike Composition made of Bisquet dry hard or stale make Bread affords good Food Cheese mixed and wrought up with meal makeâ— a glutting sort of Food Meal and Oil of Olives or other Fruit or Seeds mixed together may be made into Bread Dough kneaded with Ale-wort or Wine is hearty Food You may make bread of the powdred or ground leaves of the Pear-Tree Apple-Tree Beech Oak and so likewise Drink So likewise white Poplar being cut off close by the ground and water'd with warm Water well season'd with Leven in four days space will bring
of the Blood begets a Stomach purges by Urine sometimes by Stool the excellency of this Herb would be too tedious to mention Smallage-Gruel cleanseth the Blood opens Obstructions gets a good Stomach and is good against Shortness of Breath Ground-Ivy or Ale-hoof-Gruel is a great Cleanser of the Bowels and Stomach wholsom for all People the sick and those that are well Sage-Gruel is excellent against most Distempers so is Gruel made of Penniroyal or Spinage An excellent Food for all sorts of People but more especially for Children and sick People Take a quart of Water two spoonfuls of Wheat-flower and two or three Eggs beat the Flower and Eggs together with a little Water and when the Water begins to boil stir in your thickning and keep it stirring till it is ready to boil then take it off and put Bread and Salt to it when it has stood till it is blood-warm eat it You may put some Butter to it or an Egg if you like it best This is an incomparable Food for all sorts of People it breeds good Blood opens the Passages sweetens the Blood prevents windy Distempers and griping Pains it is next to Breast-milk for Children and it is excellent for Consumptive People if they keep to it four or five Months or more and eat nothing else and drinking three or four Glasses of good Ale let them use gentle Exercise and moderate Cloathing and good sweet hard Beds This and all other Spoon-meats made thin are best Of FLUMERY It is thus made Take three spoonfuls of Oatmeal more or less and put to it a convenient quantity of Water then let it stand till it begins to be sowerish then take this Water and Oatmeal and put it into a Vessel stirring it and making it boiling hot with a quick Fire and when it does begin to rise brew it to and fro with your Ladle to keep it from boiling this do about four or five Minutes then take it off the Fire and it 's prepared Some eat it with Ale others with Cream Milk and the like but I think it most beneficial to be eaten with Bread only It removes Obstructions strengthens the Stomach cools the Body openeth the Passages and is excellent good for Breakfast in all hot Climates This is good more especially for weak-stomach'd People and those whose Breast and Passages are obstructed by tough phlegmy Matter Of BREAD The best sort for sick People is that which is made of Wheat flower but not too fine dressed for then it will be dry and husky and your leaven'd Bread is much better than that made with Yest you may make it after this manner Take what Flower you please make a hole in the middle of it break then your Leven in take as much blood-warm Water as will wet about half your Flower mix the Flower and Leven well together cover it with the remaining Flower close this do in the Evening and by Morning the whole will be levened Then add as much blood-warm Water as is sufficient and knead it up very stiff and firm the more pains you take the better When you have so done let it lie warm by some Fire near two Hours till the Oven is ready then bake it but let not the Oven-mouth be close stopp'd that the Air may have more or less Egress or Regress But the best way is to make it into thin Cakes and bake thâ—… on a Stone with a Wood-fire under Of Rye Barley Oats c. you may make Cakes after the same manner put no Salt into your Bread Of BUTTER Butter affords good Nourishment the best that is for the Stomach is made from May to August it 's very wholsom if eaten moderately with Bread or with Herbs Roots or the like Take good Butter and melt it thick and put it to your Hâ—rbs as you do Oil and it eats as well and pleasant and can scarce be distinguish'd from Oil This I believe a great many may have cause to thank me for All Butter ought to be well seasoned with Salt Of CHEESE Cheese affords good Nourishment for healthy working People if eaten with good store of Bread and a Cup of good Drink be not wanting It is altogether as nourishing as Flesh it is clean and of a stronger firmer Substance and digests a Cup of Drink better And he that lives on Bread and Cheese intermix'd now and then with Flower'd-milk Water-gruel Milk-potage and raw Sallads seasoned with Vinegar Salt and Oil and drinks a Cup of good sound Ale or Beer not over strong shall exceed in Health and Strength him that lives on Bread and Flesh and drinks the same Liquor Of EGGS and their best way of Dressing They are an excellent Food friendly and innocent in Operation Dress them as followeth Let your Eggs be boiled soft then break the Shell and put them into a Dish and let them stand till they are Blood warm then with Bread and Salt only eat them A strong Stomach may eat them with Bread and Butter spread upon it not melted Or you may boil them hard then peel off the Shell and eat them with Salt Bread and Vinegar Poaching is a very good way Take an Egg a spoonful of Wheat-flower and beat it well together then put it into a pint of Water boiling hot stir it together then take it off and eat it with a little Bread Salt and Butter and it will make an excellent meal Eggs in a Morning supp'd off raw and Bread eaten after them is very wholsom Of PYES Pear and Apple-pyes are wholsom and healthy Food if the Fruit be tâ—orough ripe and made as they ought to be Thâ— bâ—st way is thus Take good Wâ—eat-flower make it into a Paste with a little Leven or Yeast with Milk and Water or a blooâ—-warm Water only then put in yoâ—… Apples or Pears and if you please add some Carrâ—way or Fennel-seeds In baking let the Oven stand almost open that some Air may come in When baked draw them and cut holes in the top that the sulphurous Atoms and the fiery Vapours may pass away eat them not hot for they are much better cold Apples raw and ripe eaten with Bread sometimes are wholsom and so are Peaches Plumbs Gooseberries Currans Apricocks and the like very good Food eaten with Bread sometimes And observe by the way that hot Bread ought not to be eaten for it is very injurious to the Health and your Bread ought to stand two days before you eat it Of OIL It is of a brave nourishing clean Nature and friendly to most Constitutions It is very proper to be eaten with Herbs and Fruit. Bread and Oil makes a delicate Breakfast or Supper for it cleanseth the Passages breeds good Blood and is easie of Concoction With Fish it is very good more especially with Salt-fish for it allays the fierce keen property of the Salt and sweetens the lean Body of the Fish for these purposes it is better than Butter Observe That toasted Bread is not
c. which I omit for Brevity If wet Weather happen about July August or September or when it is generally a wet Summer and continues till Michaelmas a Rot is greatly to be feared In wet Weather give your Sheep Hay at Night and Morning or give them three times a Week Oats or other Grain mixing a little Salt with it and this will prevent the Rot Low wide Houses like Barns open on all sides to house Sheep in wet Weather preserves them from Rot this is a General Rule in Flanders Those that live where the Rot is often ought to change their Sheep for Hill-Country Sheep which will thrive and prove less subject to this Disease Divers other Notable Things How to harden LEATHER that it shall last much longer than it doth unprepared THis Secret is so necessary for the whole Land that I shall discover it Lay such Leather as is well taw'd to soak in Water wherein there hath been store of Filings of Iron a long time or else in Water that hath lain a long time under a Grindstone where Iron hath from time to time fallen and there settled To beautifie SHOES and keep them dry and beautiful and to preserve them Take two ounces of Bees-wax a penny worth of Lamb-black twelve or thirteen drops of Neats Oil or a little Grease let them boil and stir them well together then take it off and when cold make it into a Roll and rub a little of it upon a hard Brush then heat your Brush and rub your Shoes observe that your Shoes must be rub'd from Dirt clean before you rub your Wax and likewise dry and this will keep out wet and set a Gloss and preserve your Shoes To make COALS last much longer than usual Take your smallest Sea-Coals and mix them well with large pieces of Clay as big as large Balls and lay them upon your Fire To save SOAP in washing Linnen Infuse Spring or River-water two or three days in open Vessels in the Air a quantity of Chalk and it will save a great deal of Soap It purges being drank by Urine brings away Gravel and slimy offensive Matter Put Chalk into stale Beer and it immediately takes away the eagerness of it Drink it with Water and it cures the Heart-burn it is good to brew-withal Directions to Dress HATS. Smear a little Soap upon the places of your Hat that is filthy and then with some hot Water and a hard Brush rub your Hat then scrape it with the back of a Knife what filth sticks and it will bring both Grease and Scap out Another Some take the Grounds of Beer and boil it and with a Brush rub their Hats and so clean it To make Powder INK or White Powder INK Take of Gum Sandrach two ounces and beat it well to a Powder then sift it thro' a fine Sieve take as much Calaminthus which the Druggists sell mix them well beaten to Powder and a quarter of an ounce of this will turn a pint of Water or Vinegar into good Ink presently To make COFFEE of Horse-Beans Take Horse-Beans and roast them then grind them as you do Coffee-Berries and put a small quantity of Coffee to them then take a little sweet Malt tyed in a Rag and put into your Water and boil it as you usually do Coffee I am told it will answer the end for Colour Taste and Virtue Another Take 12 ounces of Horse-Beans unhusk't and roasted 2 ounces of Coffee 2 ounces of Wheat parched or roasted and pouder'd in your Liquor you may boil some sweet Malt tyed in a Bag and make your Coffee with that Liquor This I had from a Friend I am told that Pease does the same thing If you cast Salt into a Lamp of Oil it makes the Oil last twice as long as it will without it A pleasant wholsom and cheap Way to make Wine of Cherries Gooseberries Apricocks and Plumbs Take Gooseberries Cherries and Plumbs or any other such like Fruit bruise them then put them into a Tub such as is used to mash Malt in with a Tap in it then put in it as much good Water as you think fit either to make it small or strong let these infuse 11 13 17 or 20 hours then you must draw it if you would keep it put some bitter Herb or Seed 3 or 4 hours in it for present use Balm or any good Herb then to every Gallon put two pound and a half or three pound of Honey Sugar or Treacle the more sweetning the stronger it will be then put some Yeast to it and let it work Grease the edge of new Shoes or new-soled Shoes then with a hot Iron seer them well on the edge and round the heel it preserves your Shoes from spunginess and makes them last much longer How a Man may Advance his Corn 5 d. or 7 d. in a Bushel and that is by cutting down his Corn before it be over-ripe for if it is over-ripe the Straw becomes so brittle that it hardly supports the Ears by that means it sheds more than was sowed but especially Barly it likewise makes the Bread eat husky therefore take care it stand not too long nor you cut it over-soon but observe a Medium How to Brew Ale Take your Water as hot as you can without boiling then put it into the Mash-tub or other Vessel let it stand a small time before your Malt be put into it for if you put your Malt into the Water hot it will make the Wort of a red colour but the cooler the Water is the paler will your Wort look You may put into the Ale a small quantity of Hops but they must not be boiled but you may do thus fill your Vessel or Copper that you use with your Wort make it boiling-hot then what quantity of Hops you will you may take infuse them nigh half an hour when that is done strain them out not letting it boil at all then you have all the vertues of Hops that are necessary for the Body you must likewise let your Ale be thoroughly wrought or fermented that it may be well cleansed from its Yeasty substance for if not it quickly grows sour likewise you must take care that you don't set it working whilst too hot for that weakens the original heat and if your Ale work too furiously it will not keep but turn sour sooner than the other that is set a working in such a degree of heat neither let your Wort be set a working too cold for that makes the spirituous quality become dead or flat You may Brew as wholsom Ale or wholsomer and not boil it at all try before you judge and speak as you find Read an excellent Book call'd The Way to Health Long-Life and Happiness pag. 154 155 156 157 c. To take Ink out of Paper Take Aquafortis and dip a little of it upon the blot or writing you would take out and immediately it will disappear then take a little Water steeped
in Alom and wash it over with it and when dry it will make it look as clear and white as at first otherwise the Aquafortis alone will make a yellow Stain How to cure Chilblains Take some Beef Brine and heat it as hot as you can endure it and rub your Feet with it holding them to the Fire This do Morning and Night or wash your Feet in your own Water Morning and Night Chops Anoint with Capon and Goose-Grease Dimness of the Eyes or sore Wash your Eye-lids with your own warm Urine Morning and Night Teeth Hollow Stop them with burnt Alom and Bees-wax mixt Canker in the Mouth Mix Alom Honey and Vinegar together and wash your Mouth often with it For the Scurvy or Dropsie Drink your own Water Morning and Evening Of Water The first sort in goodness either to drink or dress Meat or Wash withal or for other uses is Râ—in-water the best Season to receive it is March April May June and July put it into Glass-Bottles and in Airy places and let it stand unstopped that the Air may have a free influence The next in goodness is River-water whose original is Fountain or Spring-water and is generally better in the River than at the Fountain-head Thames Water is an excellent Water too The next is Spring or Fountain-water and the best is that that proceeds from a Chalky Earth Pump or Well-waters are of a cold hungry nature generally and not so good as the others Pond or Standing-waters are worst of all Waters for either Man or Beast Pump or Well-water so much used of late whose Purgative qualities proceed from Coldness and Weight and the not being accustomed to Drink Water I look upon them to be dangerous especially when drank in such great quantities The first Finders and Drinkers did use them more temperately and regularly which by degrees most have degenerated from all sober Methods into the highest degrees of all kind of Debauchery For the Gout â—…ake a quart of Rain-water half a pint of Ale a little Mâ—nt Parsly and Balm of each a like quantity cut small and as much good Bread as will thicken it add to this two ounces of white Sugar mix them well together then just boil it up stirring it all the while well together and it is done spread this pretty thick on a Linnen-Cloth and apply it every two or three hours as warm as Milk from the Cow This do three or four days In several Shires they put a cold Iron-bar upon Barrels which preserves Beer from souring by Thunder To hinder the Night-mare from Riding Horses Take a Flint and make a hole in it and put a String thro' it and hang it by the Manger or about the Beast's Neck and it will prevent the Night-mare 'T is said That a Horse being Bewitched they filled a Bottle with the Horses Urine stop'd it well with a Cork and bound it fast in and then Buried it under Ground and the party fell ill that was suspected to be the Witch and could not make Water of which she died To cure an Ague Write these following Words in Parchment it must be writ triangularly and wear it about your Neck 't is said one Cured above 100 with it Abracadabra Abracadabr Abracadab Abracada Abracad Abraca Abrac Abra Abr Ab A To cure the Biting of a Mad Dog Write in a piece of paper these words Rebus Rubus Epitepscum give it to the Party or Beast bitten to eat in Bread This never fails To make the best Spirit of Scurvy-grass Take Scurvy-grass Leaves and some Horse-Radish Roots scrap't small put them into an earthen Vessel or Glass then put as much strong double Spirit of Wine as will cover it then stop the Vessel close and let it stand 3 days and 3 nights then you must pour it off into Bottles when it is settled you may pour it off into other Glass-bottles and then it 's fit for to use You may take of the Spirit in a Morning from 60 to 70 80 or 90 drops in Beer Ale Wine or Water fasting two hours after it then eat some Water-gruel with Bread How to make this Plain Spirit into a Purging Spirit You must take a quart of the Plain Spirit and put to it Rosin of Scammony one ounce and of Rosin of Jallop half an ounce both beaten to pouder then let it stand 6 days and it 's done Take 50 60 70 or 80 drops of this in Ale Beer or Wine then drink a great quantity of Water-gruel after it and stay within It will purge you very well Wormwood smoakt in Pipes if it is well dried in the Sun and put into Paper-bags for use is much better than Tobacco for any Diseases To make Wormwood supply the place of Hops to all Intents and Purposes and please the Drinker's Palate Let your Wormwood be well dryed in the Sun then take as much of it as you please and put it into your hot Water in your Mash-tub put a quantity in as you have occasion to keep your Drink a longer or shorter time then presently put your Malt in and stir it together as usual when it has stood the common time draw it off then take the Wormwood out and add fresh to your Liquor that you put up the second time do so again when you put up the third Liquor if you mash more than twice this is much better than Hop'd-drink and will keep five year good the same we shall observe in any other Herbs If tâ—is makes the Grains unfit for Cattel by reason of bitterness get a thin Canvas-bag and put your Wormwood into it and when your Drink is working in the Tun hang this Bag in your Working-drink 3 hours then take it out and it 's done This Drink refines the Blood strengthens the Stomach and purges by Urine and moderately drank is good for the Head and Eyes Take a peck of Meal and divide it into two parts and in the one part put a pennyworth of Turnips boiled and work it and knead it by it self the 2d parcel being baked that Meal that had the Turnips in it proved the better Bread by far and whiter and more toothsom and it 's the Opinion of Physicians it 's very healthful besides it cuts better and will continue moist as long again The parcel of Bread that had the Turnips in it was 5 pounds in weight more than the other this must needs be of great Advantage to the Public when Cattel Swine and Poultry may be fed with little Charge Hackney Turnips are the best for Bread a Paste may be made with Turnips to continue long which all sorts of Poultry would like well of and excellent Horse-bread may be made of it All sorts of Cattel and Poultry will take it sufficient without farther trouble the Paste is excellent Food for Rabbits With Turnip-tops and Rape-cakes or Linseed-cakes and Grains you may make Potage and wholsom Food for your Cows which being warm they 'l eat greedily and give
forth excellent Mushrooms A bread may be made of the Rape or Navew being first scorched after sodden then baked Bread is made of Panick or of Millet whose Seed even in a small quantity arises greatly in Substance Bread and Drink may be made of Lentils Bread made of Flower of dry Beans is strong in Nourishment and may be corrected of his Taste by adding Cummin-seed Of DRINKS 1. Water it self is an excellent Drink or take a Spoonful of ground Oatmeal and incorporate it into a quart of clear Water pouring it out of one Vessel or Pot into another fifteen or twenty times and its excellent against Gravel Stone Scurvy or most other Distempers whatever In Winter make it blood-warm or I think it better if just boiled into a thin Gruel 2. Another Gather the tops of Heath whereof the usual Brushes are made and dry them and keep them from moulding then you may at all times brew a cheap Drink which is very wholsom for the Liver and Spleen if you put a little Liquorice into it it will be much pleasanter and also a little Treacle 3. Another Water and Vinegar is a pleasant Drink or a quart of Water and five or six Spoonfuls of Aqua Composita a small quantity of Sugar a little Borrage or a branch of Rosemary all brew'd together 4. How to Brew good and wholsom Beer without any Hops at all Take Wormword that is either cut down in the Leaf before it is Seeded or being Seeded that is cut into short pieces whereby there may be an equal mixture of the whole bulk together for you must note that the Seeded tops are much stronger and more oily than the rest of the leaves or stalks Make first a Decoction of four ounces of Hops with nine gallons of Water which is the proportion that some Brewers in some sort of Drink do use and when you have gotten out by Ebullition the full strength and virtue of them keep the same apart and begin likewise with some small proportion of Wormwood to the like quantity of Water as before and when you have bestow'd as much time and fire herein as you did about the Hops you may taste each of them by it self and if you find it to exceed the first in bitterness then begin with a less proportion of Wormwood and so reiterate your work until you have equally matched the one with the other then you may safely proceed by the Rule of Proportion to a Barrel and so to a Tunn and on to a whole Brewing Many Persons put Broom into Beer instead of Hops Some say that Centaury Artichoke leaves or Aloes Hipatique will perform the same Platt's Jewel-house pag. 1 3. 5. To Brew without Hops Take Sage Tamarisk tops of Pine or Firr Bartholine commends it to Brew withal as much better than Hops for it is reckon'd excellent against the Scurvy boil'd in your Liquor 6. Herbs that will serve in Brewing as well as Hops and for many Constitutions much better As Balm and Penniroyal Mint Tansie Broom Wormwood Centaury Carduus Eye-bright Sage Betony Dandalion and good Hay Note That you gather these Herbs in their proper Seasons and dry for they are not near so good if used Green if you infuse Broom Wormwood Carduus or any other that exceeds in bitterness let them not lie in your Wort above half an hour but a quarter of an hour is enough if you put in a good quantity 7. Instead of Malt the Liquor of Beech is commended for making an excellent wholsom Drink 8. Potatoes rightly ordered makes good Beer or Bread 9. Take a quart of fair Water a spoonful of Vinegar or Aqua Composita and a spoonful of Sugar and add if have it some Borage or Rosemary and brew them well together 10. Another Take a bushel and a half of good Wheat-bran and a gallon of Molossus and some Ginger add Water to it and it will make a barrel of good Table-beer Houghton's Collect. No. 94. Vol. 4. Another excellent Drink Take a quart or 2 or 3 of Water and some white Sugar and Nutmeg brew them well together and it makes a pleasant and wholsom Drink A spoonful of Treacle and a quart of Water mix'd is excellent tasted Drink and is good against Coughs To restore to Health Consumptive People COnsumptions are a Decay of the Radical Moisture whereby the natural heat of the Stomach is so weakned that it cannot make a due Separation of Meats and Drink received which causes from thence to arise abundance of bad Juices or Phlegm so that no good Nourishment can be bred let the Food be never so Rich nor the Drink so Cordial which all People afflicted find by Experience But these Distempers proceed likewise from various Causes As 1. From over-charging Nature with too great quantities of rich Food or in others by drinking much Brandy Wine and strong Drinks which weakens the natural Heat and destroys the Action of the Stomach In others an idle sedentary course of Life or want of proper Exercises lying in Bed too long too warm Cloathing and too soft Feather or Down Beds which proves always prejudicial to the Health of all Persons It is caused sometimes by too much frequenting the School of Venus provoking Nature beyond her Ability and oft-times corrupts her in her very Radix Young marryed People as well as the most Lewd are oft caught in this Snare and let this be a caution Others by excessive Heats or Colds Surfeits and the like Accidents Some by Fevers and long Fits of Sickness some through Melancholy Grief or Trouble of Mind or Despair and Envy Some have Consumptions Hereditary which is the hardest of all to cure Now when thou findest thy self indisposed and thy stomach to grow weak and a general Disorder to 〈◊〉 through thy whole Body and that thy strength decays consider what it was that caused it whether Temperance or Intemperance in Meats or Drinks â—n respect of the Quantity or Quality as also thy Exercises and all other Extreams thou hast inured thy self to Consider further what Air thou hast lived in where the Disease was bred and by this means thou mayest guess at the cause of thy Distemper And when this is done thou oughtest gradually to alter for the better the whole Course of thy Life not in the nature and quality of the Meats and Drinks only but in their quantity As also thy Exercises and the Air as far as the Condition of thy Life will admit thereof For change of Food Exercises and Airs work Wonders if withal you betake your selves to meer simple Meats and Drinks that are easy of Concoction and generate a freer and firmer Substance I shall now set down what Food Drink and Preparations are agreeable to the Stomachs of sick and languishing Persons And first Of MILK Which is an incomparable Food and the best way for weak Consumptive People to eat it is raw Take what quantity of Milk you please let it stand open to the Air
so good as cold Bread Olives are not so good as Oil nor ought to be frequently eat for then they obstruct the Stomach and Passages The best way of eating them is with Bread only but we might as well be without them Of SUGARS Sugar is an excellent rich thing but in my opinion fit only to be taken Physically and not at every turn to be mixt with our common Food and Drinks the use whereof makes it of evil consequence particularly all sweetned Drinks and Food forward the generation of the Gout and other Diseases of the Body which simple innocent Food would prevent if Temperance be but observ'd But if Sugar be used in Milk-meats for old People it may prove beneficial but I think to none else Of SUGAR-CANDY It is made thus First they boil it as high as other Sugars then out of the Pans they take this Syrup and put it in an earthen Pot then they set it in a hot Stow there to stand 9 or 10 days in that time the fierceness of the sulphurous Heat coagulates it into an hard tough substance then you take it out from the Syrup and put the Candy or hard Lumps into the Stow again but made about 2 or 3 degrees hotter where it must remain 9 or 10 days longer and then 't is done There are two sorts of it one White the other Brown but they are both of one nature and operation they are much made use of for Coughs Colds and Stoppages but in my opinion there is nothing more contrary and burthensom to Nature in such cases than this very thing and therefore ought to be abandoned for in truth the best Food for those that are invaded with these Colds c. are thin briâ—k Gruels and Potages made as I have taught before also good raw Sallads with Bread and Oil but eat Oil sparingly Likewise Bread and Butter and all sorts of lean Food light of digestion and for Drinks Water and Rhenish-wine two parts Water and one Wine or good small Ale with moderate exercise and cloathing walking in the open Air sometimes which will gradually remove these Distempers Of the Occasion of Colds and Coughs and of their Cure Coughs and Colds are produced by intemperance in Meats Drinks Exercises and Habits or by eating or drinking too much in quantity and things of a contrary quality or improperly prepar'd and not from thin Cloathing as many imagine for if the inside be sound and clean there is little danger of outward Inconveniences The best way to prevent outward Colds and the Evils that happen through thick and thin Cloathing and by Heats Sweatings and the like is to change your Cloaths often As for Example Put on when you stay at home in a Morning one sort of Cloaths and when you go out put off your Cloaths to your Shirt and put on fresh and cold Cloaths and again at Night pull off them to the Shirt and put on the other And for those that sweat much by their Labour let them pull off all their Cloaths Shirt and all and put on fresh Shirts and cold Cloathing and for those that over-travel themselves let them do the like but observe that both fit still a while before they either eat or drink Observe farther by the bye That Prunes Figs Nuts and Almonds and many other suchlike things ought not to be eaten at all except only with common Bread or in a Physical way in opening Drinks Also Candied Gingers all sorts of Conserves and Preserves and all Confections Hodge-podge Cakes Bunns are very prejudicial for it and obstruct the Passages generate Crudities spoil the Stomach and prepare Matter for a multitude of Diseases Of CANARY Canary is an excellent Cordial Liquor eat a good piece of Bread and drink a Glass of Canary after it and it will make a rich meat It is in my opinion the best Cordial an Apothecary has in his Shop for any Man in time of Disorder and Sickness Of SHERRY It is a fine Cordial Wine as Food for common Drinks as Canary being mixt with Water it begets Appetite cleanseth the Passages and helps Concoction it purges by Urine more than Canary But this as all other Liquors must be drank with discretion and temperance and not too frequent Of WHITEWINE Whitewine is an excellent cleansing Liquor it begets Appetite and purges by Urine but let it not be too frequently drank left it indispose the Body by putting it into an unnatural Flame Of RHENISH-WINE Rhenish-Wine is an excellent Cleanser of the Stomach somewhat a-kin to Whitewine it begets Appetite and helps Concoction As for Old Hock esteem'd by some it is the most prejudicial of any Liquor and therefore ought to be forborn Of CLARET Claret is a good Stomach-Wine moderately drank it helps Concoction and begets Appetite it is the best of Wines for those that eat abundance of Fat-flesh and Succulent Foods But it purges not by Urine so much as White Take Notice that this as all other Liquors are not to be frequently used for then they are prejudicial but a Glass of Claret or a dram of Brandy or the like are good Cordials when you have eaten too much in quantity of any Foods too foul or gross in quality Of CYDER Cyder if well made and fermented is a fine brisk Liquor and altogether as good as Claret or White-wine and perhaps better for English Bodies if drank temperately Note That no Cyder ought to be kept above one year if you regard your Health Of MUM Mum if temperately drank is very wholsom for Melancholy Flegmatical People and for those whose Food is coarse Bread and Cheese Flower'd-milk Herbs and lean Potages but I think it not near so wholsom as well-brewed Ale Of COFFEE Coffee ought to be used only in a Physical way by them that are troubled with Fumes and dulling Vapours that fly into their Heads It is likewise good after hard Drinking Weariness Labour and Fasting but for others I think it best to forbear it Yet a Dish will do no Man harm Of TEA Tea is an innocent harmless Liquor that purges by Urine and is of an opening Quality but it is not comparable to an Herb called Dandalion which being infused in boiling hot Water about half an hour and then pour the Liquor from the Herbs and sweetned with white Sugar is a much better Drink It purgeth by Urine and cleanseth the Stomach Sage Penniroyal Thyme and Mint dryed in their proper season and kept in Bags make as good Liquor as Tea An excellent Drink against Stone Gravel and other Obstructions Take Scurvy-grass Leaves Seeds of Daucus some Horse-Radishes cropt put them in an earthen Vessel and then add as much Whitewine as will cover he Herbs Seeds and Roots let them stand five days and nights then pour it off and keep it in Glass-Bottles it will continue good four or five weeks Take a Sack-glass of this and a like quantity of Water every morning fast two hours and then drink at â—east