the place you may cut up a Capon or Pheasant the same way but be sure you cut not off the pinnion of your Capon but in the place where you put the pinnion of the Turkey place there your divided Gizard on each side half Hoâ— to dismember a Hen. To do this you must take off both the legs and lace it down the breast then raiâ—e up the flesh and take it clean off with the pinnion then stick the head in the brest set the pinnion on the contrary side of the Carkass and the legs on the other side so that the bones ends may meet cross over the Carkass and the other wing cross over upon the top of the Carkass How to unbrace a Mallard Raise up the pinnion and the leg but take them not off raise the merry-thought from the brest and lace it down slopingly on each side the brest with your knife To unlace a Coney In doing this you must turn the back downwards and cut the belly flaps clean off from the kidneys then put in the point of your knife between the kidneys and loosen the flesh from each side the bone then turn up the back of the Rabbet and cut it cross between the wings and lace it down close by the bone on each side then open the flesh from the bone against the Kidneys and put the leg open softly with your hand but pluck it not off then thrust in your knife betwixt the Ribs and the Kidney slit it out then lay the legs close together How to allay a Pheasant To do this you must raise his wings and legs and so proceed as you are before taught in the dismembring a Hen. To display a Crane In doing this you must unfold his legs and cut off his wings by the joynts then take up his wings and legs and sawce them with powder of Ginger mustard vinegar and sâ—lt You may dismember a Hern in the same manner and sawce him accordingly Thus have I given you some short but necessary directions which may qualifie you for the waiting upon a person of honour or quality Directions for such who intend to be House-keepers to Persons of Honour or Quality THose persons who would qualifie themselves for this employment must in their behaviour carry themselves grave solid and serious which will inculcate into the beliefs of the persons whom they are to serve that they will be able to govern a Family well They must endeavour to gain a competent knowledge in Preserving Conserving and Candying making of Cates and all manner of Spoon meats Jellies and the like Also in distilling all manner of Waters They must likewise endeavour to be careful in looking after the rest of the Servants that every one perform their duty in theâ—r several places that they keep good hours in their up-rising and lying down and that no Goods be either spoiled or embezelled They must be careful also that all Strangers be nobly and civilly used in their Chambers and that your Master or Lady be not dishonoured through neglect or miscarriage of Servants They must likewise endeavour to have a competent knowledge in Physick and Chyrurgery that they may be able to help their Mamed sick and indigent Neighbours for commonly all good and charitable Ladies make this a part of their House-keeper's business Directions for Distilling of Waters To make Aqua mirabilis TAke three pints of White Wine of Aqua vitae and juice of Celendine of each a pint one dram of Cardamum one dram of Mellilot-flower Cubebs a dram of Gallingal Nutmegs Cloves Mace Ginger of each a dram Mingle all these together over night the next morning â—et them a stilling in a glass Lymbick This admirable Water dissolveth the swelling of the Lungs and restoreth them when perished It suffereth not the blood to putrifie neither need he or she to breath a vein that useth this excellent Water often It cureth the Heart-burn and expelleth Melancholy and Flegm it expelleth Urine and preserveth a good colour in the face and is an utter enemy to the Palsie Take three spoon-fuls of it at a time morning or evening twice a week To make Dr. Stephens his famous Water Take a Gallon of Gascoin Wine of Ginger Galingal Cinnamon Granes Cloves Mace Nutmegs Annis-seeds Caraway-seeds Coriander-seeds Fenil-seed and Sugar of every one a dram then take of Sack and Ale a quart of each of Cammomile Sage Mint Red Roses Tyme Pellitory of the Wall Wild Marjarom Wild Tyme Lavender Penny-Royal Fenil Roots and Setwal Roots of each half a handful then beat the Spice small and bruise the herbs and put all together into the Wine and so let it stand sixteen hours stirring it now and thenâ— then distil it in a Limbick with a soft fire The first pint of the Water by it self for it is the best The principal use of this Water is against all old Diseases it preserveth Youth comforteth the Stomach cureth the Stone of what nature soever using but two spoonfuls in seven days It preserved Dr. Stephens ten years Bed-rid that he lived to ninety eight years An excellent Water for the Eyes Take a new laid Egg and roast it hard then cut the shell in the midst and take-out the yolk and put some white Coper as where the yolk was then bind the egg together again and then let it lie till it begin to be a Water then take the White forth from both sides the Egg and put the same into a glass of fair running Water and so let it stand a while then strain it through a fair Linnen Cloth and keep it close stopped in a glass and therewith wash your eyes morning and evening To make an excellent Plague-water Take a pound of Rue Rosemary Sage Sorel Celandine Mugwort of the tops of red Brambles Pimpernel Wild Dragons Agrimony Balm Angelica of each a pound Put these together in a pot then fill it with White Wine above the Herbs so let it stand four days then distil it in an Alembick for your use To make an excellent surfeit-Surfeit-Water Take Celandine Rosemary Rue Pellitory of Spain Scâ—bious Angelica Pimpernel Wormwood Mugwort Betony Agrimony Balm Dragon and Tormentil of each half a pound shred them very small and put them into a narrow mouthed pot and put to them five quarts of White Wine stop it close and let it stand three days and nights stirring it morning and evening then take the Herbs from the Wine and distill them in an ordinary Still and when you have distilled the Herbs distil the Wine also wherein is Vertue for a weak Stomach Take three or four spoonfuls at any time To make angelica-Angelica-Water Take a handful of Carduus Benedictus and dry it then take three ounces of Angelica Roots one dram of Myrrh half an ounce of Nutmegs Cinamon and Ginger four ounces of each one dram and an half of Saffron of Cardonius Cubebs Gallingal and Pepper of each a quarter of an ounce two drams of Mace one dram of Grains of
Plumbs Peaches and Apricocks if you take them green To preserve Black Cherries Take them fresh or as they come from the Tree and out of the Stalk take one pound of Sugar for two pounds of Cherries seeth and clarifie them and when they are half boyl'd put in your other Cherries and let them seeth softly together until the Sugar may be drawn between the fingers like small Threads when it is almost cold put the Cherries in the Pots with the Stalks downwards To Preserve Mulbâ—rries Take Mulberries and add to them their weight in Sugar having wet your Sugar with some juice of Mulberries then stir your Sugar together and put in your Mulberries and boyl them till they are enough then take them out and boyl the Syrup a while then put in the Mulberries and let them stand till they be cold To Preseâ—ve Oranges and Lemmons Take the fairest you can get and lay them in water three days and three nights to take away their bitterness then boyl them in fair water till they be tender make as much Syrup as will make them swim about the Pan let them not boyl long for then the skin will be tough let them lye all night in the Syrup that they may soak themselves therein In the morning boyl the Syrup to a convenient thickness then with it and the Oranges and Lemmons fill your Gallipots and keep them all the year In this manner you may preserve Citrons To Preserve Gooseberries Let the Gooseberries be gathered with their stalks on cut off their heads and stone them then put them in scalding water and let them stand therein a little while then take their weight of Sugar finely beaten and lay first a Layer of Sugar then of gooseberries in your preserving Pot or Skillet till all be in put in for every pound of Gooseberries a spoonful of fair water set them on the Embers till the Sugar be melted then boyl them as fast as you can till the Syrup be thick enough when cold put them up In this manner you may preserve Raspices and Mulberries To Preserve Roses Take one pound of Roses three pound of Sugar one pint and a little more of Rose-water make your Syrup first and let it stand till it be cold then take your Rose leaves having first clip'd off all the white put them in the cold Syrup and cover them let your fire be very soft that they may only simmer two or three hours then whilst they are hot put them out into pots or glasses for your use To Preserve Cherries Take Cherries fully ripe and newly gathered put them to the bottom of the preserving pan let the Cherries and Sugar be of equal weight throw some Sugar on the Cherries and set them on a quick fire and as they boyl throw on the Sugar till the Syrup be thick enough then take â—hem out and put them into a Gâ—llipot whilst they are warm it will not be amiss to add two or three Spoonâ—uls of Rose-water to them To preserve Ripe Apricocks Let the weighâ— of your Sugar equal the weight of your Apricocks what quantity soever you have a mind to use pare and stone your Apricocks and lay them in the Sugar in the preserving pan all night and in the morning set them on the embers all night till the Sugar be melted and then let them stand and scald an hour then take them off the fire and let them stand in that Syrup two days and then boyl them soâ—tly till they be tender and well coloured and after that when they are coloured put them up in glasses or pots which you please To Preserve green Walnuts Take Walnuts and boyl them till the water tasts bitter then take them off and put them in cold water and peel off their rind and put to them as much Sugar as their weight and a little more water than will wet the Sugar set them on a fire and when they boyl up take them off and let them stand two days then boyl them again once more To Preserve Eringo Roots Take Eringo Roots fair and knotty one pound and wash them clean then set them on the fire and boyl them very tender peel off their outermost skin but break them not aâ— you pare them then let them lye a while in cold water aâ—ter this you must take to every â—ound of Roots three quâ—rteâ—s of a pound of clarified Sugar and boyl it almost â—o the height of a Syrrup and then put in your Roots but look that they boyl but gently together and stir them as little as may be for fear of brâ—aking when they are cold put them up and keep them To Preserve Ennula-Câ—mpana Roots Wash them and scrape them very clean and cut them thin to the Pith the length of your litâ—le finger and as you cut them put them in water and let them lye there thirty days shifting them twice every day to take away the bitterness Then weigh them and to every pound of Roots add twelve ounces of Sugar clarified first boyling â—he Roots very tender then put them into the Sugar and let them boyl upon a gentle fire until they be enough having stood a good while on the fire pot them up between hot and cold To make Conserve of Roses Take red Rosâ—buds clip all â—he white either bruised or wiâ—hered â—rom them then add to every pound of Roses three pound of Sugar stamp the Rosâ—s very small putting to them a little juice of Lemons or Rosewater as they become dry When you think your Roses small enough then put your Sugar to them so beat them together till they be well mingled then pot it up in Gallipots or Glasses In this manner is made the conserves of Flowers of Violets which doth cool and open in a burning fever or Ague being dissolved in Almond milk and so taken and excellent good for any inflammation in children Thus yon may also make the conserve of Cowslips Marigolds Sage and Scabious and the like How to Candy all sorts of Flowers as they grow wiâ—h their Stalk on Take the Flowers and cut the Stalks somwhat short then take one pound of the whitest and hardest Sugar you can get put to it eight spoonâ—uls of Rosewater and boyl it till it will roul between your little finger and your Thumb then take it from the fiâ—e and cool it with a stick and as it waxeth cold dip all your flowers and taking them out again lay them one by one on the boâ—â—tom of a Sieve then turn a Joynt-stool 〈◊〉 the feet upward set the sieve on 〈◊〉 â—eet thereof then cover it with a faâ—â— linnen cloth and set a chafing dish of â—â—â—â—s in the midst of the stool underneath 〈◊〉 sieve and the heat thereof will dry yoâ—â—â—andy speedily which will look very pl 〈◊〉 〈◊〉 y and keep the whole year To Câ—ndy Eringo Roots Take of your Eringo Roots ready to be preserved and wâ—igh thâ—m and to every pound of Roots you must take of the purest
Lignum Alâ—es Spikenard Iuncus Odoraâ—us of each a dram Sage Bourage Bugloss Violets and Rosemary flowers of each half an handful bruise them and steep them in a pottle of Sack twelve hours and distil it as the rest To make Mint-Water Take two parts of Mint and one part of Worm-wood and two parts of Carduus put these into as much new Milk as will soak them Let them infuse five or six hours then distil it as you do Rose-Water but you must often take off the head and stir the Water well with a stick Drink of this Water a Wine-glass full at a time sweetned with white Sugar to your taste To make a very good cordial-Cordial-Water without stilling Take two quarts of Brandy and keep it in a great glass with a narrow mouth put into it of Cloves Nutmegs Cinamon Ginger Cardamum seeds Coriander seeds Anis-seeds Liquorish of each of these half an ounce bruised Long Pepper and Grains of each one dram bruised Elecampane one quarter of an ounce bruised Let all these steep in the Brandy a fortnight then pour it out into a long glass softly so long as it will run clear then put more Brandy into the glass where the Ingredients are and let that stand three weeks and so long as you find there is any strength in the Ingredients still put in more Brandy and let it stand every time longer and longer Then take your first two quarts of Brandy which you poured of and put in it four ounces of white Sugar-candy and so much Syrup of Clove-Gilliflowers as will colour it with store of Leaf Gold Give two spoonfuls at a time It is good in case of any Illness or Swouning to drive out any infection and venomous humours To make Poppy Water Take of Red Poppies four pound put to them a quart of White Wine then distil them in a common Still then let the distilled Water be poured upon fresh flowers and repeated three times to which add two Nutmegs sliced Red Poppy flowers a pugil White Sugar two ounces set it to the fire to give it a pleasing sharpness and order it according to your taste To make Rose-Water Stamp the Leaves and first distil the Juice afterwards distil the leaves and so you may dispatch more with one Still than others with three or four and this Water is every way as Medicinable as the other serving well in all Decoctions and Syrups though it be not altogether so pleasing to the smell To make Spirit of Roses Bruise the Rose in his own juice adding thereto being temperately warmed a convenient proportion either of Yeast or Ferment leave them a few days to ferment till they get a strong and heady smell near like to Vinegar then distil them and draw so long as you find any scent of the Rose to come then distil again so often till you have purchased a perfect Spirit of the Rose You may also ferment the juice of Roses only and after distil the same To make a most Excellent Waâ—er Which comforteth the Vital Spirits and helpeth the inward Diseases which come of Cold as the Palsie Contraction of Sinnews also it killeth worms and comforteth the Stomach it cureth the Dropsie helpeth the Stone and Stinking Breath and maketh one seem young To make this take a Gallon of Gâ—scoin Wine Ginger Galingal Nutmegs Granâ—s Cloves Annis-seeds Fenil-seeds Carraway-seeds of each one dram Then take Sugar Mint Red Roses Tyme Pellitory Rosemary Wild Tyme Cammomile and Lavender then beat the Herbs and Spices small and put it all together into the Wine and let it stand so twelve hours stirring it divers times then distil it with a Limbick and keep the first Water for it is best Of a gallon of Wine you must not take above a quart Directions for the making of some of the choicest Receipts in Physick and Chyrurgery A Receipt for an Ague TAke the Root of a blew Lilly scrape it clean and slice it and lay it in soak all night in Ale and in the morning stamp it and strain it and give it the Patient to drink luke warm an hour before the fit cometh To cure a Quartanâ— Ague Take a white Flint-stone and let it lie in a quick fire until it be red hot then take some Small Beer and quench it therein When the fit is coming let the Diseased drink a good draught thereof and another in the midst of the fit let this be done â—our several days both in the fit and when the fit is coming This is accounted an excellent Receipt A very good Receipt to comfort the Stomach Take two ounces of old Conserve of Red Roses and of Mithridate two drams mingle them together and when you are going to bed eat thereof the quantity of an Hasle-nut This will expel all flatulency and windiness of the Stomach drives away raw Humours and venomous Vapours helpeth digestion and dryeth up Rheum and strengtheneth the Sight and Memory To cure Corns Take Beans and chew them in your mouth and then tie them fast to your Corns and it will help Do this at night For the Yellow Iaundis Take a green white Onion and make a hole where the blade goeth out to the bigness of a Chesnut then fill the hole with Treacle being beaten with half an ounce of English Honey and a little Saffron and set the honey against the fire and roast it well that the Onion do not burn and when it is roasted strain it through a cloth and give the juice thereof to the Sick three days together and it shall help them For the Black Iaundies Take Fenil seed Sage Parsly Gromwel of each a like quantity and make Pottage thereof with a piece of good Pork and eat no other meat that day For Infâ—ction of the Plague Take a spoonful of Running Water a good quantity of Treacle to the bigness of an Hasle-nut Temper all these together and heat it luke-warm and drink it every four and twenty hours For all Feavers or Agues in Sucking Children Take Powder of Crystal and steep it in Wine and give it the Nurse to drink also take the Root of Devil's Bit with the Herb and hang it about the Child's neck For the Head-ach Take Rose-cakes and stamp them very small in a Morter with a little Ale and let them be dryed by the fire on a Pot-sheard and lay it to the nape of the Neck to Bedward An excellent Dyet Drink for the Spring to purge and cleanse the Blood Take oâ— Scurvygrass half a peck brook-lime Watercresses Agrimony Maiden-hair Liverwort Burrage Bugloss Betony Sage sweet-Marjarum Sea-worm wood tops of green Hops Fumitory of each a good handful of Ivory Hartshorn and yellow Saunders of each one ounce Red-dock roots two ounces Purslain Fennel Asparagus roots of each an ounce Raisins half a pound boyl these very well in a Gallon of Beer then stamp and strain them and put into it three Gallons of new Beer to work together A good Receipt for the Dropsie either Hoâ—
or Cold. Take of tops of red Mint of Archange or Blind Nettles and red Sage of either â— small quantity stamp them together and strain the juice of them into some stale Ale so much as will serve to drink morning anâ— evening do this for ten days together anâ— God willing it will effect the cure Another most excellent for the Dropsie Take green broom and burn it in some clean place that you may take the ashes oâ— it take ten or twelve spoonfuls of the same ashes and boyl them in a pint of Whitewine till â—he virtue thereof be in the Wine then â—ool it and drein the Wine from the dregs and make three draughts of the Wine one fasting in the morning the other at three in the afternoon and the other when you go to bed This seldom fails of the desired effect How to Prevent the Tooth-ach Wash your mouth once a week in White-wine in which Spurge hath been â—oyled â—nd you shall never be troubled with the â—ooth-ach A Present Remedy for the Tooth-ach If your Tooth be hollow and paineth you much take of the herb called Spurge and â—queeze it and mingle wheat flower with â—he milk that issueth from it with this make â— paste and fill the Cavity of your Tooth â—herewith and leaving it there a while you must change it every two hours and the Tooth will drop out of it self A good Receipt for the Sâ—one and Gravel Take a hard row of a red herring and dry it upon a Tile in an Oven then beat it to powder and take as much as will lye upon sixpence every morning fasting in a glass of Rhenish wine For the Griping of â—he Guts Take Anniseeds Fennelseeds Bayberries Juniper berriâ—s Tormentil Bistort Balaustins Pomgranate Pills each one ounce Rose leaves a handful boyl thâ—m in milk strain it and add the yolk of an egg 〈◊〉 grains of Laudanum dissolved in â—he Spirit oâ— Mint prepare it for a glister and give 〈◊〉 warm The Plaister of Plaisters Take of Roses beaten to powder two pound and an half Heifers tallow two pound and a quarter try it with a gentle fire and cleanse it when it is cold scrape away the dross from the bottom and melt it in a brass vessel then strew in the Rosiâ— by handfuls and stir it with a willow Spatula continually stirring it until it be all stirred and melted then have ready a bason of pewter and in it of water of Camomil of english Briony root and oâ— Damask Rosewater of each eight ounces with powder of salt of wormwood salt of tartar salt of Scurvygrass Vitriol Camphonete of each one ounce and an half then pour in the melted body and stir it with the Spatula round continually until the body have seemingly swallowed up all the salt and waters continue it stirring until the water appear and thus work iâ— till the body bâ— as white as snow then let it stand a month in the water covered from dust and when you use it let it not come near any fire but work a little at a time until it be as white as snow on the brawn of your hand over against your little finger spread it on a linnen cloth or leather for the best plaister in the world for the Reins in all Accidents and for all bruises and great conclusions c. For the Falling Sickness or Convulsion Fits Take the dung of a Peacock make it into powder and give so much of it to the Patient as will lye upon a shilling in a little succory water fasting For the Worms in Children Take Wormseed and boyl it in beer or ale and sweeten it with a little clarified â—â—â—ey and then let them drink it For a dry Cough Take Aniseeds Ash seeds and Violets and beat them to powder and stamp them of each a like quantity then boyl them together in fair water till it grows thick then put it up and let the patient take thereof morning and evening For the Iâ—ch Take the juice of Penny-royal the juice of Savine Scabious the juice of Sage the juice of Pellitory with some Barrowâ— grease and black Sope temper all these and make a salve and with it anoint all your joynts For Deafness Take wild mint mortifie it and squeâ—â— it in the hand till it rendreth juice then take it with its juice and put it into the ear change it often this will help the deafness if the person ever heard before To make Oyl of St. Iohns Wort good for any Ach or Pain Take a Quart of Sallet Oyl and put thereto a quart of the flowers of St. Johnâ— wort well picked let them lye therein alâ— the Summer till the seeds oâ— that herb bâ— ripe the glass must be kept warm eitheâ— in the Sun or in the water all the summeâ—â—ill the seeds be ripe then put in a quart oâ— St. Johns wort seed and so let it stand twelve hours the glass being kept open then must you boyl the oyl eight hours the water in the pot full as high as the Oyl in the Glass when it is cold strain iâ— that the seed râ—mâ—in not in it and so keep it for your use To make an Oinâ—ment for any Wound or Sore Take two pound of Sheep suet or rather Dâ—er suet a pint of Candy-oyl a quarter of a pound of the newest and best beeswax melting them altogether and stirring them well and put to them one ounce of the oyl of Spike and halâ— an ounce or the Goldsmiths Burras then heat them again and stir them all together put it up in a Gallipot and kâ—ep it close stopped till you have cause to use it this is an approved ointment â—or any wound or sore new or old A Searcloth for all Achâ—s Take Rosin one pound Perresin a quarter of a pound as much Mastick Dâ—er suet the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two drachms boyl all these â—ogether in oyl oâ— Cammomil and preserve it for your use this hath done many good when nothing else would A mâ—st excâ—llent Balsom for Wounds and other things Take of Venice Turpentine one pound of Oyl Olive three pints yellow Wax half a pound of Natural Balsom one ounce Oyl of St. Iohn's Wort one ounce of Red Saunders one ounce six spoonâ—uls of Sack cut the Wax and melt it on the fire then let it catch the fire take it off and put in the Turpentine to it having first wâ—shed the Venice-Turpentine thrice with Damask-Rose-Water and having mingled your Sâ—llet-Oyl with the Sack put also the Oly to â—hem and put them all on the fire and stir it till it begin to boil for if it boil much it will run over speedily then suffer it to cool for a night or more until the Water and Wine be sunk all to the bottom then make some holes in the Stuff â—hat the Water may run out of it which being done put it over the fire again putting to it the Balsom and
Sugar you can get two pound and clarifie it with the whites of eggs exceeding well that it may be as clear as Crystal It bâ—ing clarified you must boyl it to the height of Manus Christi and then dip in your Roots two or three at once till thâ—y are all candied put them in a stove and so keep them all the year The best wâ—y to dry Plumbs Take Plumbs when they are fully grown with the Stalks to them however let them be green split them on the one side and put them in hot water but not too hot and so let them stand three or four hours then to a pound of them take three quarters of a pound of Sugar beaten very fine and eight spoonâ—uls oâ— water to every pound set them on hot embers till the Sugar be melted and â—â—â—er that boyl them till they be very tender 〈…〉 them stand in their Syrup two or 〈◊〉 â—â—ys to plump them then take them out and wash the Syrup from them with warm wâ—â—â—â— and wipe them dry in a fair Linnen clotâ— then set them on plaâ—es and let them dry â—n a stove dry them not in an Oven for then they will be tough Colours for Fruit. If you would colour fruit yellow you must make use of saffron for the best green colour take sap green and for the best red Indian lake c. You must be sure to mix the colours with Gum Arabick dissolved in Rosewater To make Marmelade of Quinces Take of the fairest Quinces wash them very clean and stamp them very small and wring out as much juice as you can then take other Quinces and cut them in six pieces put them in a pot and let them be evaporated with hot water until they be thorowly mellow then take half a pot â—ull of the former juice and pour it upon the former stewed and cut to pieces break it well together and put the rest of the juice among it then wring it thorow a clean thin cloth seeth no more of this juice at once â—han will fill a box therewith and put white Sugar to it as much as you please How â—o maâ—e Syâ—up â—f Violets Boyl fair water and scum it and to every ounce so scum'd and boyl'd take six quarters oâ— the blew of Violets only shiâ—t them as before nine times and the last time take nine ounces of Violets let them stand between times of shiâ—ting twelve hours keeping the Liquor still on hot embâ—rs that it may be but milk warm after the first shifting you must stamp and strain the last nine ounces of Violets and put in only the juice of them then take to every pint of this Liquor thus prepared one pound of Sugar finely beatenâ— boyl it and keep it stirred till all â—he Sugar be melted which you must do if you can before it boyl afterwards boyl it up with a quick fire To make Syrup of Roses Take Damasâ— Roses and clip off the white of them for every pint of water take six ounces of Roses boyl your waâ—er first and scum it then let thâ—m stand twelve â—â—urs wâ—inging out the Roses and putting in new eight times then wringing out the last put in the juice of four ounces only and so make it up as bâ—fore To make Syrup of Coltsfoot Take the leavâ—s of Coltsfoot and wash them very clean then wipe them wiâ—h a clean cloth leaf by lâ—aâ— then dry them well with a cloth then beat them in a morter and put them in a strainer and wring all â—â—e juice ouâ— of them and put it into glasses â—nd let it stand in them to settle all Night â—he next day pour out the clearest of the â—uice from the grounds into a clear bason and take for every pint thereof a pound of Sugaâ— finely beaten boyl the juice of Coltsâ—foot softly on a Charcole fire and when you have well scum'd it put in the Sugar according to its proportion and so let therâ— boyl together keeping it with due scumminâ— until it will stand on a stiff purl dropping it on a plate Then take it from the fire and pour it thorow a Jelly bag into a fair Bason putting first a branch or two of Rosâ—mary into the bags bottom then keep it stirring with a spoon until it be lukewarm otherwise it will have a Cream upon it so letting it stand all night put it in what vessels you think fit to keep it in for your future use and service By the foresaid rules and directions you may now make most sorts of Syrups now in use as Syrup of Wormwood Betony Burrage Bugloss Carduus Cammomil Succory Endive Strawberâ—ies Fumitory Puâ—slain Sage Sâ—abious Scordium Housleek and the like Thus having given you some short directions for Preferving Conserviâ—g and Candying I shall in the next place give yoâ— some rules and directions how you may attain to write a good legible Hand Directions for Writing the most Vsual and Legible Hands for Women as Mixt Hand Roman Hand and Italian Hand Before I come to give you full directions â—or the writing of the aâ—oresaid Hands I shall give you some instructions how to make a pen hold a pen how to sit to write together with some other necessaries for writing How to make a Pen. Having a peâ—knife with a smooth thin sharp edge take the first or second quill of a Goose wing and sâ—rape it then hold it in your lâ—ft hand with the feather end from you beginning even in the back cut a small piece off sloping then to make a slit enteâ— the knife in the midâ—t of â—he first cutâ— put in a quill and forcâ— it up so 〈◊〉 as you desire the slit should be in lâ—ngâ—h which done cut a piece sloping a way â—rom the other side above thâ— slit and fashion the mo by 〈◊〉 off both the sides equally down then place â—he nib on the nail of your left hand thumb â—nd to end it draw the edge into it slâ—nting â—nd being half thorow turn the edge almost â—ownright and cut it off How to hold your Pen. Hold the pen in the right hand with the â—ollow side downward on the left side place your Thumb rising in joynt on the left side youâ— middle finger near half an inch from the end of the Nib and your forefinger on the top a small distance from your Thumb How to sit to write Chose a foreright light or one that comes on the left hand hold your head up â—he distance of a span from the paper when you are writing hold not your head one way nor other but look right forward Draw in your right elbow turn your hand outward and bear it lightly gripe not the pen too hard with your left hand stay the paper Necessaries for Writing Let your Ink be thin such as may freely run from the pen let the paper which you write on be white fine and well gumm'd for dispatch procure a round ruler for certainty a flat one at your first writing rule double lines with a
too much soiled Directions to Wash and Starch Points TAke your points and put them into a Tent then make a strong Ladder with the best soap you can get then dip a brush in that ladder and soundly rub your points on both sides so do till you have washed it in four Ladders then wash it in fair water alone then wash it in blew water and when you have so done take starch made thin with water and with your brush on the wrong side wash it over with it so let it dry then lay your Tent upon a table and with an ivory bodkin made for the purpose run into every close and narrow part of it to open it betwixt the gimp or overcast likewise into every Ilet hole to open them For the Laces after you have pulled them out well with your hands you must iron them on the wrong side let the water be warm wherewith you make your Ladder when you take them out of the tent iron them on the wrong side let not the water be too blew with which you wash them To make Clean Gold and Silver Lace Take the lace off from your garment and lay it upon a table and with a brush rub it all over very well with burnt Allum beaten fine till you find it to become of the right colour then shake it very well and wipe it very well with a clean linnen cloth oftentimes over To get Spots of Ink out of Linneâ— Cloth Before that you suffer it to be washed lay it all night in urine the next day rub all the spots in the urine as iâ— you were washing-in water then lay it in more urine another night and then rub it again and so do till you find they be quite out To get the Stains of Fruits out of any Linnen Ctoth Take them before they are washed and with a little butter rub every spot well then let the cloth lye in scalding hot milk a while and when it is a little cooled rub the spotted places in the milk till you see they are quite out and then wash it in water and soap To take out any greasie Spots out of Silk Stuff or Cloth Take a linnen rag and wet it very well in fair water then with a pair of Tongs put a live sea cole or wood cole upon the rag and hastily close the rest of the rag about the cole and presently lay it upon the greasie spot whilst it is smoking hot and when you perceive it to cool do so again and so do till you find the spots are quite taken out How to make clean Plaie Wash your plate first in soap suds and dry it then if there be any spots rub them out with salt and vinegar then anoint your plate all over with vinegar and chalk then lay it in the Sun or before the fire to dry then rub it off with warm linnen clothes very well and it will look like new How to keep the Hair Clean and Preserve it Take two handfuls of Rosemary and boyl it softly in a quart of Spring water till it comes to a pint and let it be covered all the while then strain it out and keep it every morning when you comb your head dip a spunge in the water and rub up your hair and it will keep it clean and preserve it for it is very good for the brain and will dry up Rheum To Wash the Face There iâ— no better thing to wash the face with to keep it smooth and to scowr it clean than to wash it every Night with brandy wherein you have steeped a little flower of Brimstone and the next day wipe it only with a cloth To make a Salve for the Lips Take two ounces of white Bees wax and slice it thin then melt it over the fire with two ounces or more of Sallet Oyl and a little white sugar candy and when you see it is well incorporated take it off the fire and let it stand till it be cold then set the skillet on the fire again till the bottom is warm and so turn it out anoint your lips or sore nose or sore nipples with this and it will heal them To keep the Teeth clean and sound Take common white salt one ounce as much cuttle bone beat them together and rub your Teeth with them every morning and then wash them wiâ—h fair water To make the Hands White and Soft Take Daffadil in clean water till it grow thick and put thereto powder of Cantarium and stir them together then put thereto two eggs and stir them well together and with this ointment anoint your hands and within three or four days using thereof they will be white clear and soft To Smooth the Skin and take away Morphew and Freckles Anoint your face with the blood of a Hare or Bull and this will take away morphew and freckles and smooth the skin Directions for making of Custards Cheesecakes Raising of Paste and making of Tarts end Pyes To make Custards Take a quart of Cream and boyl it well with whole spice then beat the yolks of ten eggs and five whites mingle them with a little cream and when your cream is almost cold put your eggs into it and stir them very well then sweeten it and put out your Custard into a deep dish all togeâ—her or else into several small China cups or dishes like Coffee dishes and bake them then if you please you may serve them in with French Comfits strowd on them or without To make Cheesecakes Take two Gallons of new milk put into it two spoonfuls and a half of Runnet heat the milk little less than blood warm and cover it close with a cloth till you see the Cheese be gathered then with a scumming dish gently take out the whey when you have drained the curd as clean as you can put it into a Sieve and let it drain very well there then to two quarts of Curds take a quart of thick Cream a pound of sweet butter twelve eggs a pound and an half of Currants a penny worth of Cloves Nutmeg and mace beaten half a pound of good Sugar a quarter of a pint of Rosewater mingle it well together and put it into Puff-paste How to make Puff-paste Break two eggs in three pints of flower make it with cold water then roul it out pretty thick and square then take so much butter as paste and divide your butter into five pieces that you may lay it on at five several times roul your paste very broad and break one part of the said butter in little pieces all over your paste then throw a handful of flower slightly on then fold up your paste and beat it with a rowling pin and so roul it out again thus do five times and then make it up How to make Paste for all manner of Tarts and Pyes Take very sweet butter and put it into fair water and make it boyl on the fire then take the finest flower you
large mace and then bake it then take off the Lid and fill it up with more butter putting some of the Liquor of the Oisters also thereunto â—hen season it well with Sugar and serve it up To make a Goose Pye Break the bones of your Goose then perboyl him then season him with pepper and salt and a little cloves and mâ—ce if you please you may bake a Rabbet or two in it because your stubble Geese are very fat and your Rabbets dâ—y you need not Lard either bake it in good hot butter paste To make a Veal Pye When your paste is raised cut your Leg oâ— Veal into pieces and season it with pepper nuâ—meg and salt with some whole large mace and so lay it into your prepared coffin with good store of raisins of the Sun and Curranâ—s and fill it up with sweet butter then close it and set it in the Oven and when baked serve it in To make an Eel Pye Wash flea and cut your Eels in pieces put to them a handful of sweet herbs parsly minced with an Onion season them with pepper salt cloves mace and nutmeg and having your Coffin made of good paste put them in and strew over them two handfuls of Currants and Lemon cut in slices â—hen put on butter and close â—he Pye when it is baked put in at the funnel a little sweet butter whitewine and vinegar beat up with a couple of yolks of eggs To make a Warden or Pear Pye Bake your Wardens or Pears in an Oven with a little water and a good quantity of Sugar let your pot be covered with a piece of dough let them not be fully baked by a quarter of an hour when they are cold make an high Coffin and put them in whole adding to them some Cloves whole Cinamon and Sugar with some of the Liquor in the pot so bake thâ—m To make a Codling Tart. Take green Codlings from the Tree and codle them in scalding water without breaking them peel the skin from them and so dâ—vide them into halves and cut out the cores and lay them into the Coâ—fin then put in a good handful of Quinces sliced a little oringado and a good quantity of sugar a little Rosewater then close it up and bake it well To make a Gooseberry Tart. When your Gooseberries are picked and washed then boyl them in watâ—r till they will break in a spoon then strain them and beat hâ—lf a dosen Eggs and stir them together upon a chafing dish of Coals with some Rosewater then sweeten it very well with Sugar and always serve it cold To make an excellent Minc'd Pye Perboyl Neats Tongues then peel and hash them with as much as they weigh of beef suet and stoned raisins and picked currants chop all exceeding small that it be like pap then mingle a very little Sugar with them and a little wine and thrust it up and throw in some thin slices of candied Citron peel and put this into Coffins of fine light well reared crust half an hours baking will be enough If you strew a few carraway comfits on the top it will not be amiss To make a Pidgeon Pye Truss your pidgeons to bake and set them and Lard one half of them with bacon mince a sew sweet herbs and parsly with a little suet the yolks of hard eggs and an onion or two season it with salt beaten pepper cloves mace nutmegs work it up with a piece of butter and stuff the bellies of the pidgeons season them with salt and pepper as before take also as many Lamb-stones seasoned as before with six collops of bacon the salt drawn out then make a large Coffin and put in your Pidgeons and â—â— you will put in Lamb-stones and sweet-breads and some Arâ—ichoke bottoms or other dry meat to soak up the juice because the Pye will be very sweet and full of â—t then when it comes out of the Oven put in a litâ—le Whitewine beat up with the yolk of an egg To make a Pippin Tart or Pye Pare your Pippins and cut out the cores then make your Coffin of good crust take a good handful of Quinces sliced and lay at the bottom then lay your Pippins a top and fill the holes where the cores were taken out with syrup os Quinces then put in Sugar and so close it up let it be very well baked for it will ask much soaking especially the Quinces Directions for making of Spoon Meat as Caudles Broths and Iellies TAke a Pint and a half of the strongest Ale may be gotten twenty Jordan Almonds clean wiped but neither washed nor blanched with two dates minced very small and stamped then take the pith of young beef the length of twelve inches lay it in water till the blood be out of it then strip the skin of it and stamp it with the almonds and dates then strain them all together into the Ale boyl it till it be a little thick give it the party in a morning fasting to drink six spoonfuls and as much when they go to bed To make an Almond Caudle Take three pints of Ale and boyl it with cloves and mace and slice bread in it then have ready beaten a pound of Almonds blanched and strain them out with a pint of Whitewine and thicken the Ale with it sweeten it if you please but be sure to scum it well when it boyls To make a Cordiâ—l strengthening broth Take a Red Cock strip off the feathers from the skin then break the bones to shivers with a rowling pin set it over the fire and just cover it with water put in some salt and wash the scumming and boyling off it Put in a handful of hartshorn a quarter of a pound of blew currants and as many raisins of the Sun stoned and as many Prunes four blades of large Mace a bottom crust of whiteloaf half an ounce of China root sliced being steeped three hours before in warm water boyl in it three or four pieces of gold strain it and put in a little fine Sugar and juice of Orange and so use it To make China Broth. Take an ounce of China root clipp'd thin and steep it in three pints of water all night or embers covered the next day take a good Chicken clean picked and the guts taken out put in his belly Agrimony and Mâ—iden-hair of each half a handful raisins of the Sun stoned one good handful and as much French barley boyl all these in a Pipkin close covered on a gentle fire for six or seven hours let it stand till it be cold strain it and keep it for your use take a good draught in the morning and at four in the afternoon To make a Flummery Caâ—dle When Flummery is made and cold you may make a pleasant and wholesome Caudle with it by taking some lumps and spoonfuls of itâ— and boyl it with Ale and Whitewine then sweeten it to your taste with Sugar there will remain in the Caudle
yolks of two or three hard eggs let all these be minc'd very small then season it with a couple of grated Nutmegs and a little salt and so â—arce or stuff your Veal â—hen lard it with bacon and thyme very well then let it be roasted and when it is almost enough take some of your stuffing and as many curranâ—s about a handful and put these to a little strong broth a glass of Claret and a little vinegar a little sugar and some mace when your meat is almost ready take it up and put it into this and let it stew putting to it a little Butter melted put your meat in your dish and pour your sawce on it and serve it up To Dress a Leg of Mutton a Savoury Dish Boyl your Mutton in water and salt for the space of an hour then cut it into thin slices and put it into a dish over a chafing dish of Coals without any liquor and in a little time you will find the Gravy will be liquor enough then put in a little salt and a little grated Nutmeg one Onion or two or three Shelots sliced a sprig of Thyme and Winter Savory let it stew between dishes till it be almost enough then put in a piece oâ— fresh Butter and when it hath stewed a little longer take it up and serve it in garnish your Dish with pickled Barberries and pickled Oisters To Boyl a Fore-Loin of Pork with good Sawce to it Let your Pork be reasonably well salted and boyl it very well then have in readiness a good quantity of Sorrel stript from the stalks and beaten in a morter as fine as possible you can then put in a few crumbs of Bread the yolks of hard eggs with a little Mustard and Salt and so serve in your Pork with this sawce and garnish your Dish with Parsly or any other green Leaves Directions for Dressing of Fowl How to Roast a Hen or Pullet Take a Pullet or Hen full of eggs draw it and roast it being roasted break it up and mince the Braunâ— in thin slices save the Wings whole or not mince the Brauns and save the Rump with the Legs whole stew all in the Gravy and a little salt then have a minced Lemon and put it in the gravy dish the minced Meat in the midst of the dish and the Thighs Wings and Rumps abouâ— it garnish the dish with Orange and Lemon quartered and serve them up covered To Roast Woodâ—ocks the English way First pull and draw them then being washed and trussed Roast them baste them with Butter and save the Gravy then make Tosts and Butter them being roasted bread them with grated bread and Flower and serve them on a clean dish on the Tost and Gravy To Roast Woodcocks the French Way Being new and fresh killed that day you use them pull truss and lard them with a broad piece oâ— lard or bacon pricked over the Brest being roasted serve them on broiled Tosts put in Verjuice or the juice of Orange with the Gravy and warmed on a fire To Roast a Pig the Plain way Take a Pig scald and draw it wash it clear and put some sage in the Belly prick it up and spit it being roasted fine and crisp make sawce with chop'd sage and currants well boyled in vinegar and fair water then put to them the Gravy of the Pig a little grated Bread the Brains and some Barberries give these a walm or two and serve the Pig on the sawce with a little beaten Butter To Roast a Pig otherways Take a Pig scald and draw it then mince some sweet herbs either sage or Penni-royal and roul it up in a ball with some Butter prick it up in the Pigs belly and roast him being roâ—â—ted make sâ—wce with Butter Vinegar the Brains and some Barbâ—rriâ—s To Roast a Hâ—re Take a Hare flea it set it and lard it with small lard stick it with Cloves and make a pudding in his Belly with grated Bread grated Nutmeg and beaten Cinnamon Salt Currants Eggs Cream and Sugar make it good and stiff fill the Hare and roast it If you would have the pudding green put to it juice of Spinage If yellow Saffron Make for Sawce beaten Ginger Nutmeg Cinnamon Pepper boyled Prunes and Currants strained bisket Bread beaten into powder Sugar and Cloves all boyled up as thick as Water-Grewel Land or Sea Fowl How to Boil them HAlf roast your Fowls sticking on them some Cloves as they roast save the Gravy and when they are half roasted put them in a Pipkin with the Gravy some Claret wine as much strong Broth as will cover them Mace Cloves Pepper Ginger some fryed Onions and Salt stew all well together and serve them on carved â—ippets How to Boyl Plovers Quails Blackbirds Rails Thrushes Snipes Wheat ears Larks and Sparrows Take them and truss them or cut off the heads and legs and boyl them scum your Pipkin aud put therein large Mace White-wine Currants well picked and washed Dâ—tes Mâ—rrow Pepper and Salt being well stewed dish them on carved Sippets thicken the Broth with strained Almonds Rose-water and Sugar garnish them with Lemon Barberries and grated bread To Boyl Capons Pullets Chickens Pidgeons Pheasants Parâ—ridges Farce them either with the bone or bon'd then take off the skin whole with the neck wings and legs on mince the body with some bacon or beef suet season it with some Nutmeg Pepper Cloves beaten Ginger Salt and a few sweet herbs finely mâ—nced and mingled amongst some three or four yolks of eggs some Sugar whole Grapes Gooseberries Bâ—rberries and Pistaches fill the skins and prick them up in the back then stew them between two dishes with some strong broth Whitewine Butter some large Mace Marrow Gooseberries and sweet herbs being stewed serve them on sâ—pets with some Marrow and sliced Lemon in Winter Currants To Boyl Câ—pâ—ns or Câ—â—ckens with Sâ—â—e◠〈…〉 First boyl them in water and salt then boyl some parsly sage two or three hard eggs chop them then have a few thin slices of fine manchet and stew all together but break not the slices of Bread stew them with some of the broth wherein the Chickâ—ns boyls some large mace butter a little whitewine or vinegar with a few barberries or grapes dish up the Capons or Chickens on the sawce and run â—hem over with sweet Butter and Lemon cut like dice the peel cut like small Lard and boyl a little peel with the Chickens To Boyl any large Water Fowl as Swan Whopper Wild or Tame Geese Crane Hern Duck Mallâ—rd c. Take a Goose and salt it two or three days then truss it to boyl cut lard as big as your little finger and lard the brest season the lard with pepper mace and salt then boyl it in Beef broth or water and salt put to it pepper grosly beaten a handful or two of Bayleaves Thyme and Rosemary bound up very well boyl them very well with the Fowl then prepare some cabbage boyled