it vnto the broken place and it wil knit it also it shal good for the party to take Comphry roots and rost them in hot imbers as you rost Wardens and let the party eate them for they are very soueraine for the rupture especially beeing eaten in a morning fasting and by al meanes let him weare a strong trusse til he be whole Additions To the diseases of the reines bladder Take Goates clawes and burne them in a new earthen pot to pouder then put of the pouder into broth or pottage and eate it therein or otherwise take Rue Parsley and gromel and stampe them together and mixe it with wine and drinke it For he that can not hold his water Take Agnus castus and Castoreum and seeth them together in wine and drinke thereof also seeth them in vinegar and hot lap it about the priuy parts and it wil helpe For the Gonorea or sâ—eâ—ding of seed Take Malmsey and Butter and warme it and wash the reines of the backe whereupon you find paine then take oyle of mace and annoynt the backe therewith For weakenesse in the backe First wash the reines of the backe with warme white wine then annoynt al the backe with the ointment called Perstuaneto For heat in the Râ—ines For comforting and strengthning of the backe Take a leg of Beefe a handful of Fenel roots a handful of parsley roots two roots of comphry one pound of raisins of the Sunne a pound of damaske prunes and a quarter of a pound of dates put al these together and boile them very soft with sixe leaues of nâ—p sixe leaues of clary twelue leaues of bittany of the wood and a little harts tongue when they are sod very soft take them into the same broth againe with a quart of sacke and a penny-worth of large mace and of this drinke at your pleasure For the Hemeroides For the Hemeroides which is a troublesome and a sore griefe take of Dâ—ll Dogge-fennell and Pellitory of Spaine of each halfe a handfull and beaâ—e it in a morter with sheepes suet and blacke sope till it come to a salue and then lay it plasterwise to the sore and it will giue the griefe ease For the piles or Hemeroids For the piles or Hemerods take halfe a pinte of ale and a good quantity or pepper and as much allome as a walnut boyle all this together till it be as thicke as birdlime or thicker this done take the iuyce of white violets and the iuyce of housleeke and when it is almost cold put in the iuice and straine them all together and with this oyntment annoynt the sore place twice a day Otherwise for this griefe take lead and grate it small and lay it vpon the sores or else take muskles dried and beate to pouder and lay it on the sores For the falling of the fundament If a mans fundament fall downe through some cold taken or other cause let it be forthwith put vp againe then take the pounder of Towne cresses dried and strew it gently vpon the fundament and annoynt the reines of the backe with hony and then about it strew the pouder of Cummin and Calasine mixt together and ease will come thereby For the Hemeroids Take a great handfull of orpyns and bruise them betweene your hands till they be like a salue and then lay them vpon a cloth bind them fast to the fundament For the greene sicknesse To helpe the greene sicknesse take a pottle of white wine and a handfull of Rosemary a handfull of wormewood an ounce of cardus benedictus seed a dramme of Clâ—â—es all these must be put into the white wine in a iugge and couered very close and let it steepe a day and a night before the party drinke of it then let her drinke of it euery morning and two houres before supper and to take it for a fortnight and let her stirre as much as she can the more the better and as earely as she can Otherwise for this sicknesse take Isop Fennell and Peny-royall of these three one good handfull take two ounces of Currants seeth these in a pint of faire water to the halfe then straine the hearbs from the liquor and put thereto two ounces of fine sugar two spoonefulls of white wine vinegar let the party drinke euery morning foure spoonefulls thereof and walke vppon it To increase a womans milke To increase a womans milke you shall boyle in strong posset-ale good store of Colworts and cause her to drink euery meale of the same also if she vse to eate boyled Colworts with her meate it will wonderfully increase her milke also To dry vp milke To dry vp womans milke take red sage and hauing stampt it and strayned the iuyce from the same adde thereunto as much wine vinegar and stirre them well together then warming it on a flat dish ouer a few coales steepe therein a sheete of browne paper then making a hole in the midst thereof for the nipple of the breast to goe through couer all the breast ouer with the paper and remoue it as occasion shall serue but be very carefull it be laid very hot to Some are of opinion that for a woman to milke to her breasts vpon the earth will cause her milke to dry but I referre it to triall A pultus for sore breasts in women To helpe womens sore breasts when they are swelled or else inflamed Take violet leaues and cut them small and seeth them in milke or running water with wheate bran or wheate bread crummes then lay it to the sore as hot as the party can indure it For ease in child bearing If a woman haue a strong and hard labour Take foure spoonefull of another womans milke and giue it the woman to drinke in her Labour and she shal be deliuered presently Child dead in the woâ—be If a woman by mischance haue her child dead within her she shal take vitander Felwort and Penyroyall and stampe them and take of each a spoonful of the iuyce and mixe it with old wine and giue it her to drinke and she shal soone be deliuered without danger Apurâ—sle to conceiâ—e To make a woman to conceiue let her either drinke Mugwort steeped in wine or else the pouder thereof mixâ—â— with wine as shall best please her tast Additions To 〈…〉 Take the pouder of Corrall finely ground and eate it in a â—earâ— egge and it will stâ—y the flux To 〈◊〉 women â—â—owers Against the flowers Against womens Tâ—â—mes make a pessary of the iuyce of Mugwort oâ— the water that it is â—â—dden in and apply it but if it be for the fluxâ— of the fâ—owers take the iuyce of plantaine and drinke iâ—â—ed wine For the matrix Take a Fomentation made of the water wherein the Leaues and flowers of Tuâ—son is sodden to drinke vp the superflâ—tâ—es of the Matrixe it cleanseth the entrance but this hearbe would be gathered in haruest if a woman haue paine in the Matrixe set on the fire water
buds and Elder buds stampe and straine them then put thereto a little Venice-turpentine Waxe and Rosin and so boile them together and therewith dresse the sore or else â—ake two handful of plantaine leaues bray them smal and straine out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres To take away dead flesh Take an ounce of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a pott being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore A water for a 〈◊〉 Take a gallon of Smithes sleacke water two handfulls of sage a pint of hony a quart of ale two ounces of Allom and a little white copporas seeth them all together till halfe be consumed then straine it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell aad sinquefoyle of each a good handfull boyle them in a gallond of running watâ—r til they be tender then straine the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lint then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close A blacke plaisteâ— to heale old sâ—res and kil inflamation Take a pint of sallet oyle and put intâ— it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it wel til it be stiffe which you shal trye in this order let it drop from your sticke or slice vppon the bottome of a saucer and so stand vntil it be cold and then if it be wel boyled it wil bee stiffe and very blacke then take it off and let it stand a little and after straine it through a cloath into a Bason but first annoynt the Bason with Sallet oyle and also your fingers and so make it vp into roules plaisterwise and spread it and apply it as occasion shal serue An oyntment to 〈…〉 Take mallowes and beetes and seeth them in Water then drye away the Water from them and beate the hearbs wel with old Boares grease and so apply it vnto the Appostume hot For the stinging oâ— any â—â—der or venemous thing Take a handful of rue and stampe it with rusty Bacon til it come to a perfect salue and therewith dresse the sore til it be whole For any venoming If the party be outwardly venomed take Sage and bruise it wel and apply it vnto the sore renewing it at least twice a day but if it be inwardly then let the party drinke the iuyce of Sage eyther in Wine or ale morning and euening For a ringworme Take Selladine early in the morning and bruise it wel and then apply it to the sore and renewing it twice or thrice a day For the itch Take of campheire one dramme of Quicksiluer foure penny-worth killed wel with Vinegar then mixe it with two penny-worth of oyle de Bay and therwith annoynt the body Or otherwise take red onions and seeth them in running water a good while then bruise the onions smal and with the Water they were sodden in straine them in then wash the infected place with the same For the dryed Sâ—abbe Take a great quantity of the hearbe Bennet and as much of red nettles pound them well and straine them and with the iuyce wash the patient naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole To kill the Itch 〈…〉 Take a penyworth of white copperas and as much greene copperas a quarter of an ounce of white Mercury a haâ—fe peny-worth of Allom and burne it and set all ouer the fire with a pint of faire water and a quarter of a pint of wine Vinegar boyle all these together till they come to halfe a pint then annoint the â—ore therewith To take away the 〈◊〉 of the â—mal Poxe Take Barrowes grease a pretty quantity and take an apple pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a pretty quantity of rose water and stirre all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith For the French or Spanish pox Take quicksiluer and kill it with fasting spittle then take verdigrease Arabecke Turpentine Oyle oliue and Populion and mixe them together to one entire oyntment and anoynt the Sores therewith keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copperas verdigrease White lead Mercury sublâ—mate of each a pretty quantity but of Allome most then beate to pouder the symples that are hard and melt your oyles and cast in your pouders and stirre al wel together then strayne them through a cloth and apply it warme to the sores or else take of Câ—pons grease that hath toucht no water the iuice of Rue and the fine pouder of Pepper and mixe them together to an oyntment and apply it round about the sores but let it not come into the sores and it will dry them vp To put out the French or Spanish Poxe Take of Treakle halfe pennyworth of long Pepper as much and of graynes as much a little ginger and a little quantity of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweate and then when the sores arise vse some of the oyntment before rehearsed To make the scabs of the French Pox to fall away Take the iuyce of red Fennell and the iuyce of Sen greene and Stone hony and mixe them very well together till it be thicke and with it annoynt the party but before you doe annoynt him you shall make this water Take Sage seeth it in very faire water from a gallond to a pottle and put therein a quantity of hony and some allom and let them boyle a little together
Grains Cloues Aniseeds Fennell seeds Caâ—away seeds of each one dramme then take Sage Mints Red roses Time Pellitory Rosemary Wild-time Camomile and Lauender of each a handfull then bray the spices small and the hearbs also and put all together into the wine and let it stand so twelue houres stirring it diuers times then distill it with a limbecke and keepe the first water for it is best of a gallond of wine you must not take aboue a quart of water this water comforteth the vitall spirits and helpeth inward diseases that commeth of cold as the palsey the contraction of sinewes also it killeth wormes and comforts the stomacke it cureth the cold dropsie helpes the stone the stinking breath maketh one seeme yong To make Cinamon water Take a pottell of the best Sack and halfe a pint of Rose water a quarter and halfe of a pound of good Cinamon well bruised but not small beaten distill all these together in a glasse-still but you must carefully looke to it that it boyle not ouer hastily and attend it with cold wet cloathes to coole the top of the still if the water should offer to boyle too hastily This water is very soueraigne for the stomacke the head and all the inward parts it helps digestion and comforteth the vitall spirits Sixe most pretious waters whâ—ch Hepocrates made and sent to a Queene sometimes liuing in England 1 Take Fennell Rew Veruine Endiue Betony Germander Red rose Capillus Veneris of each an ounce stampe them and keepe them in white wine a day and a night and distill water of them which water will diuide in three parts the first water you shall put in a glasse by it selfe for it is more pretious then gold the second as siluer and the third as Balme and keepe these three parts in glasses this water you shall giue the rich for gold to meaner for siluer to poore men for Balme this water keepeth the sight in clearenesse and purgeth all grosse humors 2 Take Salgemma a pound and lappe it in a greene docke leafe and lay it in the fire till it be will rosted and waxe white and put it in a glasse against the ayre a night and on the morrow it shall bee turned to a white water like vnto Christall keepe this water well in a glasse and put a drop into the eie and it shall clense and sharpe the sight it is good for any euill at the heart for the morphew and the canker in the mouth and for diuers other euills in the body 3 Take the roots of Fennell Parseley Endiue Betonyâ— of each an ounce and first wash them well in luke-warme water and bray them well with white wine a day and a night and then distill them into water this water is more worthy then Balme it preserueth the sight much and clenseth it of all filth it restrayneth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parsley Achannes Veruine Carawaies and Cenâ—â—â—ry of each ten drams beate all these together and put it in warme water a day and a night and put it in a vessell to distill this water is a pretious water for all sore eies and very good for the health of man or womans body 5 Take limmell of gold siluer lattin copper iron steele and lead and take lethurgy of gold and siluer take Calamint and Columbine and steepe all together the first day in the vrine of a man-child that is between a day a night the second day in white wine the third day in the iuice of fenell the fourth day in the whites of egs the fift day in the womans milke that nourisheth a man-child the sixt day in red wine the seuenth day in the whites of egges and vpon the eight day bind all these together and distill the water of them and keepe this water in a vessell of gold or siluer the vertues of this water are these first it expelleth all rhumes and doth away all manner of sicknesse from the eyes and weares away the pearle pin and webbe it draweth againe into his owne kinde the eye-lidds that haue beene bleaâ—ed it easeth the ache of the head and if a man drinke it maketh him looke young euen in old age besides a world of other most excellent vertues 6 Take the Gold-smiths stone and put it into the fire till it be red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beate it small and cleanse it as cleane as you may and after set it in the Sunne with the water of Fennell distilled and Veruine Roses Celladine and Rew and a little Aquauite and when you haue sprinkled it in the water nine times put it then in a vessell of glasse and yet vpon a reuersion of the water distill it till it passe ouer the touch foure or fiue inches and when you will vse it then stirre it all together and then take vp a drop with a feather and put it on your naile if it abide it is fine and good then put it in the eye that runneth or annoint the head with it if it ake and the temples and beleeue it that of all waters this is the most pretious and helpeth the sight or any paine in the head The water of Cheruyle is good for a sore mouth The vertues of seuerall waters The water of Callamint is good for the stomacke The water of Planten is good for the fluxe and the hot dropsie Water of Fennell is good to make a fat body small and also for the eyes Water of Violâ—ts is good for a man that is sore within his body and for the raynes and for the liuer Water of Endiue is good for the dropsy and for the iaundise and the stomacke Water of Borage is good for the stomacke and for the Iliaca passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for old age and all inward sicknesses Water of Radish drunke twice a day at each time an ounce or an ounce and a halfe doth multiply and prouoke lust and also prouoketh the tearmes in women Rosemary water the face washed therein both morning and night causeth a faire and cleere countenance also the head washed therewith and let dry of it selfe preserueth the falling of the haire and causeth more to grow also two onunces of the same drunke driueth venome out of the body in the same sort as Methridate doth the same twice or thrice drunke at each time halfe an ounce rectifieth the mother and it causeth women to bee fruitfull when one maketh a Bath of this decoction it is called the Bath of life the same drunke comforteth the heart the brayne and the whole body and cleanseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickely and hath all the vertues of Balme Water of
Rew drunke in a morning foure or fiue daies together at each time an ounce purifieth the flowers in women the same water drunke in the morning fasting is good against the gryping of the bowels and drunke at morning and at night at each time an ounce it prouoketh the tearmes in women The water of Sorrell drunke is good for all burning and pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it slacketh the thirst it is also good for the yellow Iaundise being taken sixe or eight dayes together it also expelleth from the liuer if it be drunke and a cloth wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is dry then wet another and apply it and thus doe three or foure times together Lastly the water of Angelica is good for the head for inward infection either of the plague or pestilence it is very soueraigne for sore breasts also the same water being drunke of twelue or thirteene daies together is good to vnlade the stomack of grosse humours and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraigne medicine for the gout by bathing the diseased members much therein Now to conclude and knit vp this chapter it is meere that our hous-wife know that from the eight of the Kalends of the moneth of Aprill vnto the eight of the Kalends of Iuly all manner of hearbes and leaues are in that time most in strength and of the greatest vertue to be vsed and put in all manner of medicines also from the eight of the Kalends of Iuly vnto the eight of the Kalends of October the stalks stems and hard branches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the Kalends of October vnto the eight of the Kalends of Aprill all manner of roots of hearbs and plants are the most of strength and vertue to be vsed in all manner of medicines ☜ An excellent water for perfume To make an excellent sweet water for perfume you shall take of Basill Mints Marierum Corne-slaggerootes Isâ—op Sauory Sage Balme Lauender Rosemary of each one handfull of Cloues Cinamon and Nutmegs of each halfe an ounce then three or foure Pome-citrons cut into slices infuse all these into Damaske-rose water the space of three dayes and then distill it with a gentle fire of Char-coale then when you haue put it into a very cleane glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fiâ—e Lawne and then hang it within the water This being either burnt vpon a hot pan or else boyled in perfuming pans with Cloues Bay-leaues and Lemmon-pils will make the most delicatest perfume that may be without any offence and will last the longest of all other sweet perfumes as hath been found by experience To perfume Gloues To perfume gloues excellently take the oyle of sweet Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them all together and grind them vpon a painters stone and then annoint the gloues therâ—wiâ—h yet before you annoint them let them be dampishly moistned with Damaske Rose-water To perfume a Ierkin To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues halfe penny-worths of each and take two spunges and warme one of them against the fire and rub your Ierkin therewith and when the oyle is dried take the other spunge and dip it in the oyle and rub your Ierkin therewith till it be dry then lay on the perfume before prescribed for gloues ☞ To makâ— washing Balls To make very good washing bals take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them to pouder with Cloues and Arras then beate them all with a sufficient quantity of Sope till it bee stiffe then with your hand you shall worke it like paste and make round balls thereof To make a mâ—ske Ball. To make Muske balls take Nutmegs Mace Cloues Saffron and Cinamon of each the waight of two-pence beate it to fine pouder of Masticke the waight of two pence halfe penny of Storax the waight of six-pence of Labdanum the waight of tâ—nne-pence of Ambergreece the waight of six-pence and of Muske foureâ—graines dissolue and worke all these in hard sweete sope till it come to a stiffe paste and then make balls thereof ☜ A perfume to burne To make a good perfume to burne take Beniamin one ounce Storaxe Calamint two ounces of Mastick white Ambergreece of each one ounce Ireos Calamus Aromaticus Cypresse-wood of each halfe an ounce of Camphire one scruple Labdanum one ounce beate all these to pouder then take of Sallow Charcole sixe ounces of liquid Storax two ounces beate them all with Aquauita and then shall you role them into long round rolles To make Pomanders To make Pomanders take to penny-worth of Labdanum two penny-worth of Storax liquid one penny-worth of Calamus Aromaticus as much Balme halfe a quarter a pound of fine waxe of Cloues and Maâ—e two penny-worth of liquid Aloes three penny-worth of Nutmegs eight peny-worth and of Muske foure grains beate all these exceedingly together till they come to a perfect substance then mould it in any fashion you please and dry it To make Vinegar To make excellent strong Vinegar you shall brew the strongest Ale that may be and hauing tunned it in a very strong vessell you shall set it either in your garden or some other safe place abroad where it may haue the whole Summers day Sun to shine vpon it and there let it lie till it be extreame sowre then into a Hogshead of this Vinegar put the leaues of foure or fiue hundred Damaske Roses and after they haue layen for the space of a moneth therein house the Vinegar and draw it as you neede it To make dry vinegar To make drie Vinegar which you may carry in your pocket you shall take the blades of greene corne either Wheat or Rie and beate it in a morter with the strongest Vinegar you can get till it come to a paste then role it into little balls and dry it in the Sunne till it be very hard then when you haue any occasion to vse it cut a little peece thereof and dissolue it in wine and it will make a strong Vinegar To make veriuyce To make Veâ—iuyce you shall gather your Crabbs as soone as the kernels turne blacke and hauing layd them a whâ—le in a heape to sweate together take them and picke them from stalkes blackes and rottennesse then in long troughs with beetles for the purpose crush and breake them all to mash then make a bagge of course haire cloth as square as the presse and fill it with the crusht Crabs then put it into the
make a pultis to cure any ague-sore take elder leaues and seeth them in milke till they be soft then take them vp and straine them and then boyle it againe till it be thicke and so vse it to the sore as occasion shall serue For the quartaine Feuer For the Quartaine Eeuer or third day ague which is which is of all feuers the longest lasting many times dangerous consumptions blacke iaundies and such like mortall sicknesses follow it you shall take Methridate and spread it vpon a lymon slice cut of a reasonable thicknes and so as the lymon be couered with the Methridate then bind it to the pulse of the sicke mans wrist of his arme about an houre before his fit doth beginne and then let him goe to his bed made warme and with hot cloathes laid vpon him let him try if he can force himselfe to sweat which if he doe then halfe an houre after he hath sweate he shall take hot posset ale brewed with a little Methridate and drinke a good draught thereof and rest till his fit be passed ouer but if he bee hâ—â—d to sweate then with the sayd posset Ale also you shall mixe a few bruised Anny-seeds and that will bring sweate vppon him and thus you shall doe euery fit till they beginne to cease or that sweate come naturally of it owne accorde which is a true and manifest signe that the sicknesse decreaseth Of the pestilent Feuer For the pestilent Feuer which is a continuall sicknesse full of infection and mortality you shall cause the party first to bee let blood if his strength will beare it then you shall giue him coole Iulyps made of Endife or Succorie water the sirrop of Violets conserue of Barberries and the iuyce of Lymons well mixed and simboliz'd together Also you shall giue him to drink Almond milke made with the decoction of coole hearbes as violet leaues strawberry leaues french mallowes puâ—sline and such like and if the parties mouth shall through the heate of his stomacke or liuer Inflame oâ— grow sore you shall wash it with the sirrop of mulberâ—ies and that will not onely heale it but also strengthen his stomacke If as it is most common in this sicknesse the party shall grow costiue you shall giue him a suppositary made of hony boyld to the height of hardnesse which you shall know by cooling a drop thereof and so if you find it hard you shall then know that the hony is boyled sufficiently then put salt to it and so put it in water and worke it into a roule in the manner of a suppositary administer it and it most assuredly bringeth no hurt but ease to the party of what age or strength soeuer he be during his sicknesse you shall keepe him from all manner of strong drinkes or hot spices and then there is no doubt of his recouery A preserâ—atiue against the plague To preserue your body from the infection of the plague you shal take a quart of old ale after it hath risen vpon the fire and hath been scummed you shall put therinto of Aristolochia longa of Angelica of Cellandine of each halfe an handfull boile them wel therin then strain the drink through a cleane cloath dissolue therein a dramme of the best Methridate as much Iuory finely powdred and searst and sixe spoonful of Dragon water then put it vp in a closse glasse and euery morniâ—g fasting take fiue spoonful thereof and after bite and chaw in your mouth the dried root of Angelica or smel on a nose-gay made of the tasseld end of a shippe rope and they wil surely preserue you from infection Fâ—r infection of the plaguâ— But if you be infected with the plague and feele the assured signes thereof as paine in the head drought burning weaknesse of stomacke and such like Then you shal take a dram of the best Methridate and dissolue it in three or foure spooneful of dragon water and immediately drink it off and then with hot cloathes or bricks made extreame hot and layd to the soales of your feet after you haue beene wrapt in woollen cloathes compel your selfe to sweat which if you do keep yourselfe moderately therein till the sore begin to rise then to the same apply a liue Pidgeon cut in two parts or else a plaister made of the yolke of an Egge Hony hearbe of grace chopt exceeding small and wheate flower which in very shoâ—t space will not onely ripen but also breake the same without any other incision then after it hath runne a day or two you shall apply a plaister of Melilot vnto it vntil it be whoâ—e For the Pestileâ— Take Fetherfew Malâ—selon Scabious and Mugwort of each a like bruise them and mixe them with old ale and let the sicke drinke thereof sixe spooneful and it wil expel the corruption Another Take Yarâ—ow Tansie Fetherfew of each a handful and bruise them wel together then let the sicke party make water into the hearbs then straine them and giue it the sicke to drinke A preseruation â—g first the â—eâ—ce Take of Sage Rue Brieâ— leaues or Elderleaues of each an handful stampe them and straine them with a quart of white wine and put thereto a little Ginger and a good spooneful of the best Treackle and drinke thereof morning and euening How to draw a plague botch to any place you will Take Smalledge Mallowes Wormewood and Rue stamp them wel together and fry them in oyle Oliue til they be thicke plaisterwise apply it to the place where you would haue it rise and let it lye vntil it breake then to heale it vp take the iuyce of Smallage Wheateflower milke and boile them to a pultis and apply iâ— morning and euening til it be whole A Cordiall for any infection at the heart ☜ Take of Burrage Langdebeefe and Callamint of each a good handful of Hartstongue Red mâ—nt Violets and Marigolds of each halfe a handful boyle them in white wine or faire running water then adde a penny woorth of the best Saffron and as much Sugar and boyle them ouer againe wel then straine it into an earthen pot and drinke thereof morning and euening to the quantity of seauen spoonfuls Against too violâ—nt sweating Take Linseed and Lettice and bruise it wel then apply it to the stomacke and remooue it once in foure houres For the Head-ache ☜ For the Head-ach you shal take of rosewater of the iuyce of Cammomil of womans milke of strong wine venegar of each two spooneful mixe them together wel vpon a chafing-dish of coales then take of a peece of a dry rose cake and steepe it therein and as soone as it hath dâ—anke vp the lyquor and is throughly hot take a couple of sound Nutmegs grated to powder and strew them vppon the rose cake then breaking it into two parts binde it on each side vppon the temples of the head so let the party lye downe to rest and the paine wil in a short
halfe a nutshel full of Bay-salt and strew it amongst the roots and then when they are very wel beaten straine them through a cleane cloath then grate some Cattham Aromaticus mixe it good and sâ—ffie with the iuyce of the roots and when you haue done so put it into a quil and snuffe it vp into your nose and you shall find ease Another Another for the Tooth-ake take smal Sage Rue Smallage Fetherfew Wormewood and Mints of each of them halfe a handful then stampe them wel all together putting thereto foure drams of vinegar and one dram of Bay salt with a penny-worth of good Aquavitae stir them well together then put it betweene two linnen clouts of the bignesse of your cheeke temples and iawe and quilt it in manner of a course imbrodery then set it vpon a chafing-dish of coales and as hot as you may abide it lay it ouer that side where the paine is and lay you downe vpon that side and as it cooles warme it againe or else haue another ready warme to lay on A driâ—â—e for a â—â—â—â—le in the eye To make a drinke to destroy any pearle or filme in the eye take a good handfull of Marigold plants a handfull of Fennell as much of May-weed beate them together then straine them with a pint of beere then put it into a pot stop it close that the strength may not goe out then let the offended party drinke thereof when he is in bed lie of that side on which the pearle is likewise drinke of it in the morning next his heart when he is risen Fâ—r pâ—â—â—e in 〈…〉 For payne in the eies take Milke when it comes new from the Cowe and hauing syled it into a cleane vessell couer it with a pewter dish and the next morning take off the dish and you shall see a dew vpon the same and with that dew wash the pained eies it will ease them 〈…〉 For dimme eyes take Wormewood beaten with the gall of a Bull and then strane it and annoynt the eyes therewith and it will cleare them exceedingly Foâ— sore eyes For sore eyes or blood shotten eyes take the white of an egge beaten to oyle as much Rosewater as much of the iuyce of House-leeke mixe them well together then dippe flat pleageants therein and lay them vppon the sore eyes and as they drye so renew them againe and wet them and thus doe till the eyes be well For waterie eyes For watery eyes take the iuice of Affodill Mirrhe and Saffron of each a little and mixe it with twice so much white wine then boyle it ouer the fire then straine it and wash the eyes therewith and it is a present helpe For a 〈◊〉 For a Canker or any sore mouth take Choruile and beate it to a salue with old ale and Allum water and annoynt the sore therewith and it will cure it A swelled mouth For any swelling in the mouth take the iuice of wormwood Cammomill and Shirwitt and mixe them with hony and bath the swelling therewith it will cure it For the Quinsie For the Quinsie or Quinacy giue the party to drinke the hearbe Mouseare steept in ale or beere and looke where you see a swine rub himselfe and there vpon the same place rubbe a sleight stone and then with it sleight all the swelling and it will cure it Against drunkennes If you would not be drunke take the pouder of Betany and Coleworts mixt together and eate it euery morning fasting as much as will lie vpon a sixpence and it will preserue a man from drunkennesse To quicken the wit To quicken a mans wits spirit and memory let him take Langdebeefe which is gathered in Iune or Iuly and beating it in a cleane morter Let him drinke the iuyce thereof with warme water and he shall finde the benefit For the Kings euill If a man be troubled with the Kings euill let him take the red docke and seeth it in wine till it be very tender then straine it and so drinke a good draught thereof and he shall finde great ease from the same especially if he doe continue the vse thereof Addition to the particular sicknesses and first of the head and the parts thereof the lungs Take Frankinsence Doues-dung and Wheate-flower of each an ounce and mixe them well with the white of an egge then plasterwise apply it where the paine is The oyle of Lyllyes if the head be annointed therewith is good for any payne therein Another Take Rowe and steepe it in Vinegar a day and a night the Rowe being first well bruised then with the same annoynt the head twice or thrice a day For the head â—ke and to slay bleeding at the nose Take the white of an egge and beate it to oyle then put to it rose-Rosewater and the pouder Alablaster then take flaxe and dippe it therein and lay it to the temples and renâ—we it two or three times a day To draw out bones broken in the head Take Agrymonâ—e and bruise it and plasterwise apply it to the wound and let the party drinke the iuyce of Bettanie and it will expell the bones and heale the wound For the falling of the mould of the head Take the leaues of Agrymonie and boile them in hony till it be thicke like a plaister and then apply it to the wound of the head warme For the Squynancy Take a table napkin or any linnen cloath and wet it in cold water and when you goe to bed apply it to the swelling and lie vpright thus doe three or of foure times in a night till the swelling waste For the tooth-ake Take two or three dock roots as many daysy roots and boyle them in water till they be soft then take them out of the water and boyle them well ouer againe in oylâ— Oliue then straine them through a cleane cloath and anoynt the pained tooth therewith and keepe your mouâ—h close and it will not onely take away the payne but also ease any megrem or griefe in the head To make teeth white Take a sawcer of strong vinegar and two spoonefulls of the pouder of Roch allom a spooneful of white salt and a spoonefull of hony seeth all these till it be as thinne as water then put it into a close viol and keepe it and when occasion serues wash your teeth therewith with a rough cloath and rub them soundly but not to bleed To draw teeth wiâ—â—t yroâ— Take some of the greene of the elder tree or the apples of oake trees and with either of these rub the teeth and gummes and it will loosen them so as you may take them out For teeth thâ—t are yellow Take Sage and salt of each a like and stampe them well together then bake it till it be hard and make a fine pouder thereof then therewith rub the teeth euening and morning and it will take away all yellownesse For teeth that are loose First let them bloud then take Harts
horne or Iuorie and red Pympernell and bruise them well together then put it into a linnen cloath and lay it to the teeth it will fasten them For any venom in the eare Take the iuyce of Louage and drop it into the eare and it will cure any venome and kill any worme earewigge or other vermine For a stinking breath which commeth from the stomacke Take two ounces of comine and beate in a morter to fine pouder then boile it in wine from a pottell to a quart then drinke therof morning and euening as hot as you can suffer it or otherwise take an ounce of wild time and being cleane washed cut it small and then pouder it then put to it halfe an ounce of peper in fine pouder and as much comyne mixe them all well together and boile them in a pottell of white wine till halfe be consumed and after meate but not before vse to drinke thereof hot also once in the afternoone and at your going to bed and it will purge the breath for stinking 〈…〉 Take red nettles and burne them to a pouder then adde as much of the pouder of pepper and mixe them well together and snuffe thereof vp into the nose and thus do diuers times a day For a canker in the nose Take old ale and hauing boyld it on the fire clens'd it adde thereto a pretty quantity of lyfe hony and as much allom then with a setrindge or such like wash the sores therewith very warme A red water for any canker Take a gallond of running water and boile it to a pottell then put to it a handfull of red sage a handfull of Cellandine a handful of Honysuckles a handful of woodbine leaues flowers then take a penniworth of graynes made into fine pouder and boile all very well together then put to it a quart of the best life hony of a yeare old and a pound of Roch allom let al boyle together till it come to a pottell then straine it and put it into a close vessell and therewith dresse and annoint the sores as occasion serues it will heale any canker or vlcer and cleanse any wound It is best to be made at Midsomer To cleare the eyes Take the flowers and rootes of Primrose cleane washt in running water then boile them in faire running water the space of an houre then put thereto a pretty quantity of white copperas and then straine all through a linnen cloath and so let it stand a while and there will an Oyle appeare vpon the water with that oyle annoynt the lids and the browes of your eies and the temples of your head and with the water wash your eyes and it is most soueraigne Another for the sight Take Fâ—fteene seeds of Gyneper and as many Gromell seeds fine branches of Fenell beate them all together then boyle them in a pint of old ale till three parts be wasted then straine it into a glasse and drop thereof three drops into each eye at night and wash your eyes euery morning for the space of fifteene daies with your owne water and it will cleare any decayed sight whatsoeuer For sore eyes Take red Snayles and seeth them in faire water and then gather the oyle that ariseth thereof and therewith annoint your eyes morning and euening For sicke eyes Take a gallond or two of the dregges of strong ale put thereto a handfull or two of Comyne and as much salt and then distill it in a Lymbecke and the water is most pretious to wash eyes with Fâ—r 〈◊〉 eyes Take Cellandine Rue Chervile Plantaine and anyse of each alike and as much fenell as of all the rest stamp them all well together then let it stand two daies and two nights then straine it very well and annoynt your eyes morning and euening therewith For the pin and webb in the eye Take an egge and rost extreame hard then take the white being very hot and lapp in it as much white copperas as a pease and then violently straine it through a fine cloath then put a good drop thereof into the eye and it is most soueraigne A poudâ—r for the pin and webb in the eye Take two drams of prepard Tussia of Sandragon one dram of Sugar a dram bray them all very well together till they be exceeding small then take of the pouder blow a little thereof into the eye and it is soueraigne A pretious water for the eyes Take of Red rose leaues of Smalladge of Maiden haire Eusaace endiue succory red fenell hill-wort and cellandine of each halfe a quarter of a pound wash them cleane and lay them in steepe in white wine a whole day then still them in an ordinary still the first water will be like gold the second like siluer and the third like balme any of these is most pretious for sore eyes and hath recouered sight lost for the space of Ten yeares hauing been vsed but foure dayes To make haire to grow Take the leaues of willow and boile them well in oyle and therwith annoint the place where you would haue any haire to grow whether vpon head or beard Another Take Treakle water and hony boyle them together and wet a cloath therein and lay it where you would haue haire to grow and it will come speedily For a pimpled or red saucy face Take nine or ten egges and rost them very hard then put away the yolkes bray the whites very small with three or foure ounces of white Copporas till it be come to perfect oyntment then with it annoint the face moring and euening for the space of a weeke and more For the rhume Take the rynde of Issop and boile it or burne it and let the fume or smoke goe into the mouth and it it will stay any rhume falling from the head For hoarsenes in the throate Take a pint of running water and three spoonefulls of hony and boile them together and skime off the filth then put thereto on ounce of small Raysons and straine it well through a cloath and so drinke it morning and euening For a dangerous cough Take Aquauitae and salt and mixe it with strong old ale and then heate it on the fire and therewith wash the soules of the feete when you goe to bed For the dry cough Take of cleane Wheate and of cleane Barly of each a like quantity and put them into a gallond and a halfe of faire water and boyle them till they burst then straine it into a cleane vessell and adde thereto a quarterne of fine Lycoras pouder and two penyworth of gumme-Arabecke then boyle it ouer againe and straine it and keepe it in a sweete vessell and drinke thereof morning and euening For the tisicke Take the best wort and let it stand till it be yellow then boyle it and after let it coole then put to it a little quantity of barme and saffron and so drinke of it euery morning and euening while it lasteth otherwise take
when you haue occasion to vse it make it as hot as the party can suffer it and lay it to the place grieued then with a trusse trusse him vp close let him be carefull for straining of himselfe and in a few dayes it will knit during which cure giue him to drinke a draught of red wine and put therein a good quantity of the flower of fetches finely boulted stirring it well together and then fast an houre after For the stone For the violent paine of the stone make a posset of milke and sacke then take off the curd and put a handfull of Camomâ—ll flowers into the drinke then put it into a pewter pot and let it stand vpon hot imbers so that it may dissolue and then drinke it as occasion shall serue Other for this griefe take the stone of an Oxe gall and dry it in an ouen then beate it to pouder and take of it the quantity of a hasill-nut with a draught of good old ale or white wine The collicke and stone For the Collicke and stone take hawthorne berries the berries of sweete briars and ashen keyes and dry them euery one seuerally vntil you make them into pouder then put a little quantity of euery one of them together then if you thinke good put to it the pouder of Licoras and Annâ—seeds to the intent that the party may the better take it then put in a quantity of this pouder in a draught of white wine and drinke it fasting Otherwise you may take Smallage-seede Parsey Lâ—uage Saxifrage and broome seede of each one of them a little quantity beate them into a pouder and when you feele a sit of eiâ—her of the diseases eate of this pouder a spoonfull at a time either in pottage or else in the broth of a chicken and so fast two or three houres after A pouder for the collicke and stone To make a pouder for the collicke and stone take fenell parsley-seede anâ—seed and carraway seede of each the waight of sixe pence of gromel seede sax-frage seede the roots of Filapendula and licoras of each the waight of twelue-pence of gallingall spikenard and Cinamon of each the waight of eight pence of Seena the waight of 17. shillings good waight beaâ—e them aâ—l to pouder and searce it which will waigh in all 25. shillings 6 pence This pouder is to be giuen in white wine and sugar in the morning fasting so to continue fasting two houres after and to take of it at one time the waight of tenne pâ—nce or twelue pence Another Other Physitians for the stone take a quart of renish or white wine and two limons and pare the vpper rinde thinne and slice them into the wine and as much white soâ—pe as the waight of a groate and boyle them to a pint and put thereto sugar according to your discretion and so drinke it keeping your selfe warme in your bed and lying vpon your backe For the stone in the reynes For the stone in the râ—ynes take Ameos Camomill Maiden-haire Sparrow-tongue and Filapendula of each a like quantity dry it in an ouen and then beate it to pouder and euery morning drinke halfe a spoonefull thereof with a good draught of white wine and it will helpe For the stone in the bladder For the stone in the bladder take a Radish-roote and slit it crosse twice then put it into a pint of white wine and stoppe the vessell exceeding close then let it stand all one night and the next morning drinke it off fasting and thus doe diuers mornings together it will helpe A pouder foâ— the stone in the bladder For the stone in the bladder take the kernells of sloâ—s and dry them on a tile-stone then beate them to pouder then take the rootes of Alexanders parsly pellitory and holâ—hocke of euery of their roots a like quantity and seeth them all in white wine or else in the broath of a young chicken then straine them into a cleane vessell and when you drinke of it put into it halfe a spoonefull of the pouder of slow kernels Also if you take the oyle of Scorpion it is very good to annoint the members and the tender part of the belly against the bladder A bath for the stone To make a bath for the stone take mallowes holihocke and lilly roots and linseed pellitory of the wall and seeth them in the broth of a sheepes head and bath the reynes of the backe therewith oftentimes for it will open the straightnes of the water conduits that the stone may haue issue and asswage the paine and bring out the grauell with the vrine but yet in more effect when a plaister is made and laid vnto the reines and belly immediately after the bathing A water for the stone To make a water for the stone take a gallond of new milke of a red Cow and put therein a handfull or Pellitory of the wall and a handfull of wild time and a handfull of Saxifrage a handfull of Parsly two or three radish roots sliced and a quantity of Philipendula roots let them lie in the milke a night and in the morning put the milke with the hearbs into a still and distill them with a moderate fire of char cole or such like then when you are to vse the water take a draught of renish wine or white wine and put into it fiue spoonefull of the distilled water and a little sugar and nutmeg sliced and then drinke of it the next day meddle not with it but the third day doe as you did the first day and so euery other day for a weekes space Difficulty of Vrine For the difficulty of vrin or hardnesse to make water take Smallage Dill Any-seeds and Burnet of each a like quantity and dry them and beate them to fine pouder and drinke halfe a spooefull thereof with a good draught of white wine For hot vrine If the Vrine be hot and burning the party shall vse euery morning to drinke a good draught of new milke and sugar mixt together and by all meanes to abstaine from beere that is old hard and tart from all meates and sawces which are sowre and sharpe For the strangullion For the strangullion take Saxifrage Polipody of the Oake the roots of beanes and a quantity of Raysins of euery one three handfull or more and then two gallonds of good wine or else wine lees and put it into a slerpentary and make thereof a good quantity giue the sicke to drinke morning and euening a spoonefull at once For pissing in bed For them that cannot hold their water in the night time take Kidds hoofe and dry it and beate it into pouder and giue it to the patient to drinke either in beeâ—â— or ale foure or fiue times For the rupture For the rupture or bursnesse in men take Comphry and Fâ—rnâ—osmund and beate them together with yellow waxe and Deares suet vntil it come vnto a salue and then apply
worme-wood and comfrey of each a handful and boile all these together in the lye a good while and when it is luke warme bath the broken member therewith and take the buds of Elder gathered in March and stripped downeward and a little boyle them in water then eate them in oyle and very little wine Vinegar a good quantity at a time in the morning euer before meat or an houre before the Patient go to dinner and it much auailes to the knitting of bones ☜ A general bath for clearing the skin and comforting the body Take rosemary fetherfew orgaine Pellitory of the wall fennell mallowes violet leaues and Nettles boyle all these together and when it is wel sodden put to it two or three gallonds of milke then let the party stand or sit in it an houre or two the bath reaching vp to the stomacke and when they come out they must go to bed and sweat beware taking of cold A soueraine help for broken boneâ— Make a plaister of wheat flower and the whits of egges and spread it on a double linnen cloth and lay the plaister on an euen board and lay the broken limbe thereon and set it euen according to nature and lap the plaister about it and splint it and giue him to drinke Knitwort the iuyce thereof twice and no more for the third time it wil vnknit but giue him to drinke nine dayes each day twice the iuyce of comfrey daisies and osmund in stale Ale and it shal knit it and let the fore-said playster lye to ten dayes at the least and when you take it away do thus take hore-hound red fennel Hounds tong Wal-wort and Pelitory and seeth them then vnroule the member and take away the splints and then bath the linnen and the plaister about the member in this bath vntil it haue soaâ—t so long that it come gently away of it â—eâ—fe then take the afore sayd plaister and lay thereto fiue or sixe daies very hot and let each plaister lye a day and a night and alwayes splint it wel and after cherish it with the oyntments before Rehearsed for broken bones and keep the party from vnwholsome meats and drinks til he be whoâ—e and if the hurt be on his arme let him beare a bal of greene hearbs in his hand to preuent the shrinking of the hand and sinewes For any Feuer Take Sage Ragwort Yarrow vnset Leâ—kes of each a like quantity stamp them with Bay salt and appâ—y them to the wrests of the hands To expel heate in a Feuer Blanch Almonds in the cold water and make milke of them but it must not seeth then put to it sugar and in the extremity of heat see that you drinke thereof The royall medicine for Feuers Take three spooneful of Ale and a little Saffron and bruise and straine it thereto then adde a quarter of a spoonful of fine Treacle and mixt altogether and drinke it when the fit comes Another Take two roots of Crow-foot that growes in a marsh ground which haue no little rootes about them to the number of twenty or more and a little of the Earth that is about them and do not wash them and adde a little quantity of Salt and mixe all wel together and lay it on linnen cloathes and bind it about your thumbs betwixt the first and the neather ioynt and let it lie nine daies vnremooued and it wil expel the Feuer An approoued Medicine for the greatest Laske or Flixe ☞ Take a right Pomwater the greatest you can get or else two little ones roast them very tender to pap then take away the skinne and the core and vse only the pap and the like quantity of Chalke finely scraped mix them both together vppon a Trencher before the fire and worke them wel to a plaister then spread it vppon a linnen cloth warmed very hot as may be suffered and so bind it vnto the nauill for twenty foure houres vse this medicine twice or thrice or more vntil the Laske bee stayed OF Oyle of Swallowes To make the oyle of Swallowes take Lauendar cotton Spâ—ke Knot grasse Râ—bwort Balme Valerian Rosemary tops Woodbine tops Vine strings French mallows the tops of Alecost Strawberry strings Tuâ—san Plantain Walnut tree leaues the tops of young Baies Isop violet leaues Sage of vertue fine Roman Wormwood of each of them a handful Cammomile and Red roses of each two handful twenty quicke Swallowes and beate them altogether in a great morter and put to them a quart of Neats foot oile or May butter and grind them all well together with two ounces of Cloues wel beaten then put them altogether in an earthen pot and stop it very close that no ayre come into it and set it nine dayes in a Seller or cold place then open your pot and put into it halfe a pound of white or yellow waxe cut very smal a pint of oyle or butter then set your pot close stopped into a pan of water and let it boile sixe or eight houres and then straine it this oyle is exceeding soueraine for any broken bones bones out of ioynt or any paine or griefe eyther in the bones or sinewes To make oyle of Camomile To make oyle of Camomile take a quart of Sallet oyle and put it into a glasse then take a handful of Camomile and bruise it and put it into the oyle and let them stand in the same twelue daies onely you must shift it euery three dayes that is to straine it from the old Camomile and put in as much of new and that oile is very soueraine for any griefe proceeding from cold causes To make oyle of Lauender To make oyle of Lauender take a pint of Sallet oyle and put it into a glasse then put to it a handfull of Lauender and let it stand in the same twelue dayes and vse it in all respects as you did your oyle of cammomile To make smooth hands To make an oyle which shall make the skinne of the hands very smooth take Almonds and beate them to oyle then take whole cloues and put them both together into a glasse set it in the Sunne fiue or sixe dayes then strayne it and with the same annoynt your hands euery night when you goe to bed otherwise as you haue conuenient leasure To make Dr. Steuens water To make that soueraigne water which was first inuented by Doctor Steuens in the same forme as he deliuered the Receite to the Arch-bishop of Canturbury a little before the death of the sayd Doctor Take a gallond of good Gascoyne wine then take Ginger Galingale cinamon Nutmegs Graines cloues bruised Fennell-seeds carraway-seeds Origanum of euery of them a like quantity that is to say a dramme Then take Sage wild Marioram Pâ—ny-royall Mints red roses Time Pellitory rosemary wild time commomill Lauender of each of them a handfull then bray the spices smal bruise the hearbs put all into the wine and let it stand so twelue houres only stirre it diuers
times then distill it by a Lymbecke and keepe the first water by it selfe for that is the best then keepe the second water for that is good for the last neglect it not for it is very wholesome though the worst of the three Now for the vertue of this water it is this it comforteth the spirits vitall parts helpeth all inward diseases that commeth of coâ—d it is good against the shaking of the palsie cureth the contraction of sinews helpeth the conception of women that be barraine it killeth the wormes in the body it cureth the cold Cough it helpeth the tooth-ach it comforteth the stomack and cureth the old dropsy it helpeth the stone in the bladder and in the reines it helpeth a stinking breath And whosoeuer vseth this water moderately not too often preserueth him in good liking and will make him seeme young in old age With this water Docter Steuens preserued his owne life vntill such extreame age that he could neither goe nor ride he continued his life being bed rid fiue yeeres when other Physitions did iudge he could not liue one yeere when he did confesse a little before his death saying that if he were sicke at any time he neuer vsed any thing but this water only And also the Archbishop of Canterbury vsed it and found such goodnes in it that he liued till he was not able to drinke of a cup but sucked his drinke through a hollow pipe of siluer This water will bee much the better if it be set in the Sunne A restoratiue of Rosasolis To make a cordial rosasolis take rosasolis in any wise touch not the leaues thereof in the gathering nor wash it take thereof foure good handfuls then take two good pints of Aquauitae and put them both in a glasse or pewter pot of three or foure pints and then stop the same hard and iust and so let it stand three dayes and three nights and the third day straine it through a clean cloth into another glasse or pewter pot and put thereto halfe a pound of Sugar beaten small foure ounces of fine Licoras beaten into powder halfe a pound of sound Dates the stones being taken out and cut them make them cleane and then mince them small and mixe all these together and stop the glasse or pot close iust and after distill it through a lymbecke then drink of it at night to bedward halfe a spoonefull with ale or beere but Ale is the better as much in the morning fasting for there is not the weakest body in the world that wanteth nature or strength or that is in a consumption but it will restore him againe and cause him to be strong lusty and to haue maruailous hungry stomacke prouided alwaies that this rosasolis be gathered as you possibly you can at the full of the Moone when the Sun shineth before noone and let the roots of them be cut away Additions to the Oyles To make oyle of Roâ—es or Violâ—ts Take the flowers of roses or violets and breake them small and put them into sallet oyle and let them stand in the same tenne or twelue daies and then presse it Or otherwise take a quart of oyle Olyue and put thereto Sixe spoonefuls of cleane water and stirre it well with a slice till it waxe as white as milke then take two pound of red rose leaues and cut the white of the ends of the leaues away and put the roses into the oyle and then put it into a double glasse and set it in the Sunne all the summer time and it is soueraine for any scalding or burning with water or oyle Or els take red roses new plucked a pound or two and câ—t the white ends of the leaues away then take May Butter and melt it ouer the fire with two pound of oyle olyue and when it is clarified put in your roses and put it all in a vessell of glasse or of earth and stop it well aout that no ayre enter in nor out and set it in another vessell with water and let it boyle halfe a day or more and then take it forth and straine or presse it through a cloth and put it into glasse bottells this is good for all manner of vnkind heates To make oyle of Nutmegges Take two or three pound of Nutmegs and cut them small and bruise them well then put them into a pan and beate them and stirre them about which done put them into a canuasse oâ— strong linnen bagge and close them in a presse and presse them and get out al the Lyquor of them which wil be like manna then scrape it from the canuas bagge as much as you can with a knife then put it into some vessel of glasse and stoppe it wel but set it not in the Sun for it wil waxe cleane of it selfe within ten or fifteene dayes and it is woorth thrice so much as the Nutmegges themselues and the oyle hath very great vertue in comforting the stomack and inward parts and asswaging the paine of the mother Cyatica To make perfect oyle of Spike Take the flowers of Spike and wash them only in oile oliue and then stamp them wel then put them in a Canuasse bagge and presse them in a presse as hard as you can and take that which commeth out carefully and put it into a strong vessel of glasse and set it not in the Sun for it wil cleare of it selfe and waxe faire and bright and wil haue a very sharpe odor of the Spike and thus you may make oyle of other hearbs of like nature as Lauender camomile and such like To make oyle of Masticke Take an ounce of Mastick and an ounce of Olibanum pounded as smal as is possible and boyle them in oyle Oliue a quart to a third part then presse it and put it into a glasse and after ten or twelue dayes it wil be perfect it is exceeding good for any cold griefe Thus hauing in a summary manner passed ouer al the most Physical and Chyrurgical notes which burtheneth the mind of our English House-wife being as much as is needful for the preseruation of the health of her family and hauing in this Chapter shewed al the inward vertues wherewith she should be adorned I wil now returne vnto her more outward and actiue Knowledges wherein albeit the mind be as much occupied as before yet is the body a great deale more in vse neyther can the worke be wel affected by Rule or direction The English Houswifes Skill in Cookery CHAP. 2. Of the outward and actiue Knowledge of the Housewife and of her skill in Cookery as Sallets of all sorts with Flesh Fish Sauces Pastry Banquetting-stuffe and ordering of great feasts TO speake then of the outward and actiue Knowledges which belong vnto our English Hous-wife I hold the first and most principal to be a perfect skill and Knowledge in Cookery together with al the secrets belonging to the same because it is
ouer closing the two pasts with the beaten whites of egges very fast together then with your knife cut the lid into diuerse pretty workes according to your fancy then let it in the Ouen and bake it with pies and tarts of like nature when it is back't draw it and trim the lid with sugar as hath bene shewed in tarts and so serue it vp in your second courses A pruen tart Take of the fairest damaske pruens you can get and put them in a cleane pipkin with faire water Sugar vnbruised Cinamon and a braunch or two of Rosemary and if you haue bread to bake stew them in the ouen with your bread if otherwise stew them on the fire when they are stewed then bruise them all to mash in their sirrop and strayne them into a cleane dish then boyle it ouer againe with Sugar Cinamon and Rose water till it be as thicke as Marmalad then set it to coole then make a reasonable tuffe paste with fine flower Water and a little butter and rowle it out very thinne then hauing patternes of paper cut into diuerse proportions as Beastes Birdes armes Knots Flowers and such like Lay the patternes on the paste and so cut them accordingly then with your fingers pinch vpp the edges of the paste and set the worke in good proportion then pricke it well all ouer for rising and set it on a cleane sheete of large paper and so set it into the Ouen and bake it hard then drawe it and set it by to coole and thus you may doe by a whole Ouen full at one time as your occasion of expence is then against the time of seruice comes take off the confection of pruens before rehearsed and with your Knife or a spoone fill the coffin according to the thicknesse of the verge then strow it ouer all with Caraway comfets and pricke long comfets vpright in it and so taking the paper from the bottome serue it on a plate in a dish or charger according to the bignesse of the tart and at the second course and this tart carrieth the colour blacke Apâ—le-tart Take apples and pare them and slice them thin from the chore into a pipkin with White wine good store of Sugar Cinamon a few Saunders and Rosewater and boyle it till it be thicke then coole it and straine it and beate it very well together with a spoone then put it into the coffin as you did the Pruen tart and adorne it also in the same manner and this tart you may fill thicker or thinner as you please to raise the edge of the coffin and it carrieth the colour red A Spinage tart Take good store of Spinage and boyle it in a Pipkin with White-wine till it be very soft as pap then take it and straine it well into a pewter dish not leauing any part vnstrained then put to it Rosewater great store of sugar and cynamon and boyle it till it be as thicke as Marmalad then let it coole and after fiâ—l your coffin and adorne it and serue it in all points as you did your pruen-tart and this carrieth the colour greene A yellow tart Take the yelkes of egs and breake away the filmes and beate thâ—m well with a little creame then take of the sweetest aâ—d thickest creame that can be got and set it on the fire in a cleane skillet and put into it sugar cinamon and rose water and then boyle it well when it is boyâ—d and still boyling stirre it well and as you stirre it put in thâ— egs and so boyle it tiâ—l it curdle then take iâ— fâ—om the fire and put it into a strainer and first let the thin whay runne away into a by dish then straine the rest very well and beate it well with a spooâ—e and so put it into the tart coffin and adorne it as you did your pruen tart and so serue it this carrieth the colour yellow A white tart Take the whites of egs and beate them with rose-water and a little sweet creame then set on the fire good thicke sweete câ—eame and put into it sugar cynamon rose-water and boyle it well and as it boyles stirre it exceedingly and in the stirring put in the whites of egs then boâ—le iâ— till it curâ—le and after doe in alâ— things as you did to the yellow tart and this carrieth the colour white and it is a very pure white and therefore would be adorned with red carraway comfets and as this to with blaunched almonds like white tarts and full as pure Now you may if you please put all these seuerall colours and seuerall stuffes into one tart as thus If the tart be in the proportion of a beast the body may be of one colour the eyes of another the teeth of an other and the tallents of another and so of birds the body of one colour the eyes another the legges of an other and euery feather in the wings of a seuerall colour according to fancy and so likewise in armes the field of one colour the charge of another according to the forme of the Coat-armour as for the mantles trailes and deuices about armes they may be set out with seuerall colours of preserues conserues marmalads and goodinyakes as you shall find occasion or inuention and so likewise of knots one trayle of one colour and another of another and so of as many as you please An hearbâ— tart Take sorrell spinage parsley and boyle them in water till they be very soft as pap then take them vp and presse the water cleane from them then take good store of yelkes of egges boild very hard and chopping them with the hearbes exceeding small then put in good store of currants sugar and cynamon and stirre all well together then put them into a deepe tart coffin with good store of sweete butter and couer it and bake it like a pippin tart and adorne the lid after the baking in that manner also and so serue it vp To bake a pudding pye Take a quart of the best creame and set it on the fire and slice a loaâ—e of the lightest white bread into thinne slices and puâ— into it and let it stand on the fire till the milke begin to rise then take it off put it into a bason and let it stand till it be cold then put in the yelkes of foure egges and two whites good store of currants Sugar Cinamon Cloues Mace and plenty of Sheepes suet finely shred and a good season of Salt then trim your pot very well round about with butter and so put it your pudding and bake it sufficiently then when you serue it strow Sugar vpon it A White pot Take the best and sweetest creame and boile it with good store of Sugar and Cinamon and a little rose-water then take it from the fire and put into it cleane pickt ryce but not so much as to make it thicke let it steepe therein till it be cold then put in the yelks of sixe
egs two whites Currants Sugar Sinamon and Rose-water and Salt then put it into a pan or pot as 〈…〉 it were a custard and so bake it and serue it in the pot it is baked in trimming the top with sugar or comfets OF banqueting stuffe and conceited dishes There are a world of other Bak't meates and Pies but for as much as whosoeuer can doe these may doe all the rest because herein is contained all the Art of seasonings I will trouble you with no further repetitions but proceede to the manner of making of Banqueting stuffe and conceited dishes with other pretty and curious secrets necessary for the vnderstanding of our English Hous-wife for albeit they are not of generall vse yet in their due times they are so needfull for adornation that whosoeuer is ignorant therein is lame and but the halfe part of a compleat Hous-wife To make paste of Quinces ☞ To make paste of Quinces first boile your Quinces whole and when they are soft pare them and cut the Quince from the core then take the finest sugar you can get finely beaten and seaâ—sed and put in a little Rose-water and boiâ—e it together tiâ—l it be thicke then puâ— in the cut Quinces and so boyle them together tâ—ll it be stâ—ffe enough to mold and when it is cold then role it and print it a pound of Quinces will take a pound of sugar or neere thereabouts To make thin quince cakes To make thin Quince cakes take your quince when it is boyled soft as before said and dry it vpon a Pewter plate with soft heate be ouer stirring of it with a slice till it be hard then take searced sugar quantity for quantitâ— strow it into the quince as you beate it in a woodden or stone morter and so role them thin print them To preserue quinces ☜ To preserue Quinces first pare your Quinces and take out the cores and boile the cores and parings all together in faire water and when they beginne to be soft take them out and straine your liquor and put the waight of your Quinces in sugar and boile the Quinces in the sirrup till they be tender then take them vp and boile your sirrup till it be thicke If you will haue your Quinces red couer them in the boiling and if you will haue them white doe not couer them To make Ipocras To make Ipocras take a pottle of wine two ounces of good Cinamon halfe an ounce of ginger nine cloues sixe pepper cornes and a nutmeg bruise them and put them into the wine with some rosemary flowers and so let them steepe all night and then put in sugar a pound at least when it is well setled let it run through a woollen bag made for that purpose thus if your wine be claret the Ipocras wil be red if white then of that color also To make ielly To make the best Ielly take calues feet and wash them and scald off the haire as cleane as you can get it then split them and take out the fat and lay them in water shift them then bâ—ile them in faire water vntill it will ielly which you shall know by now and then cooling a spoonefull of the broth when it will ielly then straine it and when it is cold then put in a pint of Sacke and whole Cinamon and Ginger slic't and Sugar and a little Rose-water and boyle all well together againe Then beate the white of an egge an put it into it and let it haue one boile more then put in a branch of Rosemary into the bottome of your ielly bag and let it runne through once or twice and if you will haue it coloured then put in a little Townefall Also if you want calues feete you may make as good Ielly if you take the like quantity of Isingglasse and so vse no calues feete at all 〈…〉 To make the best Lâ—ach take Isingglasse and lay it two houres in water and shift it and boyle it in faire water and let it coole Then take Almonds and lay them in cold water till they will blaunch And then stampe them and put to new milke and strayne them and put in whole Mace and Ginger slic't and boile them till it taste well of the spâ—ce then put in your Isingglasse and sugar and a little Rose-water and then let them all runne through a strainer 〈…〉 Ginger bread Take Claret wine and colour it with Townefall and put in sugar and set it to the fire then take wheat bread finely grated and sifted and Licoras Aniseedes Ginger and Cinamon beaten very small and searsâ—d and put your bread and your spice all together and put thâ—m into the wine and boile it and stirre it till it be thicke then mould it and print it at your pleasure let it stand neither too moist nor too warme Marmalad of quinces red To make red Marmelade of Quinces take a pound of Quinces and cut them in halfes and take out the coâ—es and pare them then take a pound of Sugar and a quart of faire water and put them all into a pan and let them boile with a soft fire and sometimes turne them and keepe them couered with a Pewter dish so that the stâ—mme or aire may câ—me a little out the longer they are in boyling the better colour they will haue and when they be soft take a knife and cut them crosse vpon the top it will make the sirrup goe through that they may be all of a like colour then set a little of your sirrop to coole and when it beginneth to be thicke then breake your quinces with a slice or a spoone so small as you can in the pan and then strow a little fine sugar in your boxes bottome and so put it vp Marmalad wines To make white Marmalade you must in all points vse your quinces as is before said only you must take but a pint of water to a pound of quinces and a pound of sugar and boile them as fast as you can and couer them not at all To make Iumbals To make the best Iumbals take the whites of three egges and beate them well and take off the froth then take a little milke and a pound of fine wheate flower sugar together finely sifted and a few Aniseeds well rub'd and dried and then worke all together as stiffe as you can worke it and so make them in what formes you please and bake them in a soft ouen vppon white Papers To make Bisket bread To make Bisket-bread take a pound of fine flower a pound of sugar finely beaten and searsed and mixe them together Then take eight egges and put foure yelks and beate them very well together then stâ—ow in your flower and sugar as you are beating of it by a little at once it will take very neere an houâ—es bâ—aâ—m then take halfe an ounce of Aniseedes and Coriandâ—r-seeds and let them be dried and rubbed very cleane and
put them in then rub your Bisket-pans with coâ—d sweet butter as thin as you can and so put it in and bake it in an ouen But if you would haue thinne Cakes then take fruit dishes and rub them in like sort with butter and so bake your Cakes on them and whâ—n they are almost back't turne them and thrust them downe close with your hand Some to this Bisket-bread will adde a little Creame and it is not amisse but excellent good also To make finâ— Iumbals To make Iumbals more fine and curious then the former and neerer to the taste of the Macaroone take a pound of sugar beate it fine then take as much fine wheat flower and mixe them together then take two whites and one yolke of an egge halfe a quarter of a pound of blaunched Almonds then beate them very fine altogether with halfe a dish of sweet butter and a spoonefull of Rose water and so worke it with a little Creame till it come to a very stiffe paste then rouâ—e them forth as you please And hereto you shall also if you please adde a few dried Aniseeds finely rubbed and strewed into the paste and also Coriander seed To make drye sugar leach To make drie sugar Leache blaunch your Almonds and beate them with a little rose water and the white of one egge and you must beate it with a great deale of sugar and worke it as you would worke a peece of paste then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleaning too To make leach Lumbard To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinamon beaten and searsed halfe a pound of sugar then beate your Almonds and strewe in your sugar and cynamon till it come to a paste then roule it and print it as aforesayd To make fresh cheese To make an excelleâ—t fresh cheese take a pâ—tâ—le of Milke as it comes from the Cow and a pint of creame then take a spoonefull of runnet or earning and put it vnto it and let it stand two houres then stirre it vp and put it into a fine cloth and let the whay draine from it then put it into a bowle and take the yelke of an egge a spoonefull of Rose-water and bray them together with a very little salt with Sugar and Nutmegs and when all these are brayed together and searst mâ—xe it with the curd and then put it into a cheese fat with a very fine cloth How to make course Ginger bread To make course Ginger bread take a quart of Hony and set it on the coales and refine it then take a penny-worth of Ginger as much Pepper as much Licoras and a quarter of a pound of Aniseeds and a peny worth of Saunders All these must be beaten and searsed and so put into the hony then put in a quarter of a pint of Claret wine or old ale then take three peny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe paste and then make it into cakes and dry them gently How to make quince cakes ordinary ☜ To make ordinary Quince cakes take a good peece of a preserued Quince and beate in a morter and worke it vp into a very stiffe paste wiâ—h fine searst Sugar then print it and drie them gently How to make Cinamon stickes ☜ To make most Artificiall Cinamon stickes take an ounce of Cinamon and pound it and halfe a pound of Sugar then take some gumme Dragon and put it in steepe in Rosewater then take thereof to the quantity of a hasell nut and worke it out and print it and roule it in forme of a Cinamon sticke How to make Cinamon water To make Cinamon water take a pottle of the best Ale and a pottâ—e of sack-lees a pound of Cinamon sliced fine and put them together and let them stand two daies then distill them in a limbecke or glasse Still How to make Wâ—rme-wood water To make Wormewood water take two gallons of good Ale a pound of Aniseedes halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of wormewood and put them into the Ale and let them stand all night and then distill them in a limbeck with a moderate fire To make swâ—ete water To make sweete water of the best kind take a thousand damaske roses two good handfuls of Lauendar tops a three peny waight of mace two ounces of cloues bruised a quart of running water put a little water into the bottome of an earthen pot and then put in your Roses and Lauender with the spices by little and little and in the putting in alwaies knead them downe with your fist and so continue it vntill you haue wrought vp all your Roses and Lauender and in the working betweene put in alwaies a little of your water then stop your pot close and let it stand foure daies in which time euery morning and euening put in your hand and pull from the bottome of your pot the saide Roses working it for a time and then distill it and hang in the glasse of water a graine or two of Muske wrapt in a peâ—ce of Sarcenet or fine cloath Another way Others to make sweete water take of Ireos two ounces of Calamus halfe an ounce of Cipresse rootes halfe an ounce of yellow Saunders nine drams of Cloues bruised one ounce of Beniamin one ounce of Storax and Calamint one ounce and of Muske twelfe graines and infusing all these in Rose-water distill it To make date Leach To mâ—ke an exceâ—lent Date-Leach take Dates and take out the stoneâ— and the whâ—te rinde and beate them with Sugaâ— Cinamon and Ginger very finely then work it as you would worke a peece of paste and then print them as you please To make sugar plate To mâ—ke a â—ind of Sugar plate take Gumme Dragon and lay it in Rose-water â—wo daies then take the powder of faire Hepps and Sugar and the iuyce of an Oreng beate all these together in a Morter then take it out and worke it with your hand and print it at your pleasure To make spice Cakes To make excellent spice Cakes take halfe a pecke of very fine Wheat-flower take almost one pound of sweet butter and some good milke and creame mixt together set it on the fire and put in your butter and a good deale of sugar and let it melt together then straine Saffron into your milke a good quantity then take seuen or eight spoonefulls of good Ale-baâ—me and eight egges with two yelkes and mixe them together then put your milke to it when it is somewhat cold and into your flower put salt Aniseedes bruised Cloues and Mace and a good deale of Cinamon then worke all together good and stiffe that you need not worke in any flower after then put in a little rosewater cold then rub it well in the thing
in a pot at least twelue houres then take it and put it into a cleane bagge made for the purpose so that the wine may come with good leasure from the spices To preserue quinces Take Quinces and wipe them very cleane and then chore them and as you chore them put the chores straight into faire water and let the chores and the water boyle when the water boyleth put in the Quinces vnpared and let them boyle till they be tender and then take them out and pare them and euer as you pare them put them straight into sugar finely beaten then take the water they were sodden in straine it through a faire cloth and take as much of the same water as you thinke will make sirrup enough for the Quinces and put in some of your sugar and let it boile a while and then put in your Quinces and let them boyle a while and turne them and cast a good deale of sugar vpon them they must seeth a pace and euer as you turne them couer them still with sugar till you haue bestowed all your sugar and when you thinke that your Quinces are tender enough take them forth and if your sirrup be not stiffe enough you may seeth it againe after the Quinces are forth To euery pound of Quinces you must take more then a pound of sugar for the more sugar you take the fairer your Quinces will bee and the better and longer they will be precrued Conserue of Quinces Take two gallons of faire water and set it on the fire and when it is luke-warme beate the whites of fiue or six egges and put them into the water and stirre it well and then let the water seeth and when it riseth vp all on a curd then scumme it off Take Quinces and pare them and quarter them and cut out the chores then take as many pound of your Quinces as of your sugar and put them into your liquor and let it boyle till your liquor be as high coloured as French Wine and when they be very tender then take a faire new canuase cloth faire washt and straine your Quinces through it with some of your liquor if they will not goe through easily then if you will make it very pleasant take a little Muske and lay it in Rose water and put it thereto then take and seeth it vntill it bee of such substance that when it is cold it will cut with a knife and then put it into a faire boxe and if you please lay leafe-gold thereon ☞ To keepe Quinces all the yeere Take all the parings of your Quinces that you make your Conserue withall and three or foure other Quinces and cut them in peeces and boile the same parings and the other peeces in two or three gallonds of water and so let them boyle till all the strength bee sodden out of the sayd Quinces and parings and if any skumme arise whilest it boyles take it away then let the sayd water runne thorough a strayner into a faire vessell and set it on the fire againe and take your Quinces that you will keepe and wipe them cleane and cut off the vttermost part of the said Quinces and picke out the kernels and chores as cleane as you can and put them into the said liquor and so let them boile till they be a little soft and then take them from the fire and let them stand till they be cold then take a little barrell and put into the said barrell the water that your Quinces be sodden in then take vp your Quinces with a sadle and put them into your barrell and stop your barrell close that no ayre come into them till you haue fit occasion to vse them and bee sure to take such Quinces as are neither bruised nor rotten Fine Ginger Cakes Take of the best sugar and when it is beaten searse it very fine and of the best Ginger and Cinamon then take a little Gum-dragon and lay it in rosewater all night then poure the water from it and put the same with a little White of an Egge well beaten into a brasse morter the Sugar Ginger Cinamon and all together and beate them together till you may worke it like past then take it and driue it forth into Cakes and print them and lay them before the fire or in a very warme Stoue to bake Or otherwise take Sugar and Ginger as is before said Cinamon and Gum-dragon excepted in stead whereof take onely the Whites of Eggs and so doe as was before shewed you To make Suckets Take Curds the paring of Lemons of Oranges or Pouncithrous or indeede any halfe-ripe greene fruite and boyle them till they be tender in sweete Worte then make a sirrop in this sort take three pound of Sugar and the whites of foure Eggs and a gallon of water then swinge and beate the water and the Eggs together and then put in your Sugar and set it on the fire and let it haue an easier fire and so let it boyle sixe or seuen walmes and then straine it thorow a cloth and let it seeth againe till it fall from the spoone and then put it into the rindes or fruits Course Ginger-bread Take a quart of Hony clarified and seeth it till it bee browne and if it be thicke put to it a dish of water then take fine crummes of white bread grated and put to it and stirre it well and when it is almost cold put to it the powder of Ginger Cloues Cinamon and a little Licoras and Aniseedes then knead it and put it into moulds and print it some vse to put to it also a little pepper but that is according vnto taste and pleasure To candy any roote fruite or flower Dissolue Sugar or sugar candy in rose-Rose-water boile it to an height put in your rootes fruits or flowers the sirrop being cold then rest a little after take them out and boyle the sirrop againe then put in more roots c. then boile the sirrop the third time to an hardnesse putting in more sugar but not rose-Rose-water put in the roots c. the sirrop being cold and let them stand till they candie Ordering of banquets Thus hauing shewed you how to Preserue Conserue candy and make pasts of all kinds in which foure heads consists the whole art of banqueting dishes I will now proceed to the ordering or setting foorth of a banquet where in you shall obserue that March-panes haue the first place the middle place and last place your preserued fruites shall be disht vp first your pasts next your wet suckets after them then your dried suckets then your Marmelades and Goodiniakes then your comfets of all kinds Next your peares apples wardens back't raw or roasted and your Oranges and Leamons sliced and lastly your Wafer-cakes Thus you shall order them in the closet but when they goe to the table you shall first send foorth a dish made for shew onely as Beast Bird Fish Fowle according to inuention then your
other House-wifely secrets right profitable and meete for her vse suâ—h as the want thereof may trouble her when need oâ— time requires OF The nature of waters Therefore first I would haue her furnish her selfe of very good Stils for the distulation of all kinds of Waters which stils would either be of Tinne or sweete Earth and in them she shall distill all sorts of waters meete for the health of her Houshold as sage water which is good for all Rhumes and Collickes Radish water which is good for the stone Angelica water good for infection Celadine water for sore eyes Vine water for itchings Rose water and Eye-bright water for dim sights Rosemary water for Fistuloâ—s Treacle water for mouth cankers water of cloues for paine in the stomacke Saxifrage water for grauell and hard vrine Allum water for old Vlcers and a world of others any of which will last a full yeare at the least Then she shall know that the best waters for the smoothing of the skinne and keeping the face delicate and amiable are those which are distilled from Beane-flowers from Strawberries from Vine leaues from Goates-milke from Asses milke from the whites of Egges from the flowers of Lillies from Dragons from calues feete from bran or from yelkes of Egges any of which will last a yeare or better Additions to distillations To distill waâ—er of the colour of of the hearbe oâ— flower you desire First distill your water in a stillatory then put it in a glasse of great strength and fill it with those flowers againe whose colour you desire as full as you can and stop it and set it in the stillatory againe and let it distill and you shall haue the colour you distill To make Aqâ—â—vitae ☜ Take of Rosemary flowers two handfuls of Mariarome Wiâ—ter-sauory Rosemary Rew vnset time Germander Rybworte Harts tongue Mouscare White wormewood Buglosse red sage Liuerâ—worte Hoare-hound fine Lauender Issop-cropps Penny royall Red fennell of each of these one handfull of Elycompane rootes cleane pared and sliced two handfuls Then take all these aforesayd and shred them but not wash them then taâ—e foure gallons and more of strong Ale and one gallon of sacke-lees and put all these aforesayd hearbes shred into it and then put into it one pound of Licoras bruised halfe a pound of Anyseeds cleane sifted and bruised and of Mace and Nutmegs bruised of each one ounce then put altogether into your stilling-pot close couered with Rye paste and make a soft fire vnder your pot and as the head of the Limbecke heateth draw out your hot water and put in cold keeping the head of your Limbecke still with cold water but see your fire be not too rash at the first but let your water come at leasure and take heed vnto your stilling that your water change not white for it is not so strong as the first draught is and when the water is distilled take a gallon glasse with a wide mouth and put therein a pottle of the best water and cleerest and put into it a pottle of Rosa-solis halfe a pound of Dates bruised and one ounce of graines halfe a pound of Sugar halfe an ounce of seed-pearle beaten three leaues of fine gold stirre all these together well then stop your glasse and set it in the sunne the space of one or two moneths and then clarifie it and vse it at your discretion for a spoonfuâ—l or two at a time is sufficient and the vertues are infinite 〈…〉 â—ill a pot with red wine cleare and strong and put therein the powders of Camomile Giâ—i-flowers Ginger Pellitory Nutmeg Gaâ—lengall Spicknard Queâ—â—bits graines of pure long pepper blacke Pepper Commin Fennell seede Smalledge Parsley Sage Râ—w Mint Calamint and Horshow of each of them a like quantity and beware they differ not the weight of a drâ—mme vnder or aboue then put all the pouders aboue sayd into the wine and after put them into the distilling pot and distill it with a soft fire and looke that it be well luted about with Rye paste so that no fume or breath goe foorth and looke that the fire be temperate also receiue the water out of the Lymbecke into a glasse vyall This water is called the water of Life and it may be likened to Balme for it hath all the vertues and properties which Balme hath this water is cleere and lighter then Rose water for it will fleet aboue all liquors for if oyle be put aboue this water it sinketh to the bottome This water keepeth flesh and fish both raw and sodden in his owne kind and state it is good against aches in the bones the poxe and such like neither can any thing kept in this water rot or putrifie it doth draw out the sweetenesse sauour and vertues of all manner of spices rootes and hearbes that are wet or layd therein it giues sweetnesse to all manner of water that is mixt with it it is good for all manner of cold sicknesses and namely for the palsie or trembling ioynts and stretching of the sinewes it is good against the cold goute and it maketh an old man seeme young vsing to drinke it fasting and lastly it fretteth away dead flesh in wounds and killeth the canker To make aquâ— compâ— Take Rosemary Time Issop Sage Fennell Nip rootes of Elicompane of each an handfull of Marierum and Peny-royall of each halfe a handfull eight slips of red Mint halfe a pound of Licoras halfe a pound of Aniseeds and two gallons of the best Ale that can bee brewed wash all these hearbes cleane and put into the Ale Licoras Aniseeds and herbes into a cleane brasse pot and set your limbecke thereon and paste it round about that no ayre come out then distill the water with a gentle fire and keepe the limbecke coole aboue not suffering it to runne too fast and take heede when your water changeth colour to put another glasse vnder and keepe the first water for it is most precious and the latter water keepe by it selfe and put it into your next pot and that shall make it much better ☞ A very principall aqâ—â— comâ— Take of balme of Rosemary Flowers tops and all of dried red Rose leaues of penny-royall of each of these a handfull one roote of Ely compane the whitest that can be got three quarters of a pound of Licoras two ounces of Cinamon two drams of great Mace two drams of Gallendgall three drams of Coliander seeds three drammes of Carraway seeds two or three Nutmegges cut in foure quarters an ounce of Aniseeds a handfull of Borage you must chuse a faire Sunny day to gather the hearbs in you must not wash them but cut them in sunder and not too small then lay all your hearbs in soule all night and a day with the spices grosly beaten or bruised and then distill it in order aforesaid this was made for a learned Phisitians owne drinking To make the emperiall water Take a gallond of Gascoine-wine Ginger Gallendgall Nutmegs
presse and presse it while any moysture will drop forth hauing a cleane vessell vnderneath to receiue the liquor this done 〈◊〉 it vp into sweet Hogsheads and to euery Hogshead put halfe a dozen handfuls of Damaske Rose leaues and then bung it vp and spend it as you shall haue occasion Many other pretty secrets there are belonging vnto curious Hous-wiues but none more necessary then these already rehearsed except such as shall hereafter follow in their proper places ☞ Additions to conceited secrets To make sweet powder for baggs Take of Arras sixe ounces of Damaske Rose-leaues as much of Marierom and sweete Basill of each an ounce of Cloues two ounces yellow Saunders two ounces of Citron pills seuen drammes of Lignum-aloes one ounce of Beniamin one ounce of Storaxe one ounce of Muske one dram bruise all these and put them into a bagge of silke or linnen but silke is the best To make 〈◊〉 bags Take of Arras foure ounces of Gallaminis one ounce of Ciris halfe an ounce of Rose leaues dried two handfuls of dryed Marierum one handfull of Spike one handfull Cloues one ounce of Beniamin and Storax of each two ounces of white Saunders and yellow of each one ounce beate all these into a grosse pouder then put to it Muske a dramme of Ciuet halfe a dramme and of Ambergreece halfe a dramme then put them into a Taffata bagge and vse it How to make sweet water ☜ Take of bay-leaues one handfull of Red Roses two handfuls of Damaske Roses three handfull of Lauender foure handfuls of basill one handfull Mariorum two handfuls of Camomile one handfull the young tops of sweete briar two handfuls of Mandelion-tansey two handfuls of Orange pils sixe or seuen ounces of Cloues and Mace a groats-worth put all these together in a pottle of new Ale in cornes for the space of three daies shaking it euery day three or foure times then distill it the fourth day in a still with a continuall soft fire and after it is distilled put into it a graine or two of muske ☜ A very rare and plesanâ— Damask water Take a quart of malmsey Lees or a quart of malmsey simply one handfull of margerome of Basill as much of Lauender foure handfuls bay-leaues one good handfull Damaske rose-Leaues foure handfuls and as many of red the pils of sixe Orenges or for want of them one handful of the tender Leaues of walnut-trees of Beniamine halfe an ounce of Callamus Aramaticus as much of Camphire foure drammes of Cloues one ounce of Baldamum halfe an ounce then take a pottle of running water and put in all these spices bruised into your water and malmsey together in a close stopped pot with a good handfull or Rosemary and let them stand for the space of sixe dayes then distill it with a soft fire then set it in the Sunne sixteene dayes with foure graines of Muske bruised This quantity will make three quarts of water Probatum est Tâ— mâ—ke the 〈…〉 Take and brew very strong Ale then take halfe a dozen gallons of the first running and set it abroade to coole and when it is cold put yest vnto it and head it very strongly then put it vp in a ferkin and distill it in the Sunne then take foure or fiue handfull of Beanes anâ— pâ—tch them in a pan till they burst then put them in as hot as you can into the Ferkin and stop it with a little clay about the bung-hole then take a handfull of cleane Rye Leauen and put in the Ferkin then take a quantity of Barberies and bruise and straine them into the Ferkin and a good handfull of Salt and let them lie and worke in the Sunne from May till August then hauing the full strength take Rose leaues and clip the white ends off and let them dry in the Sunne then take Elder-flowers and picke them and dry them in the Sunne and when they are dry put them in bagges and keepe them aâ—l the Winter then take a pottle-pot and drâ—w forth a pottle out of the Ferkin into the bottle and put a handfull of the red Rose-leaues and another of the Elder-flowers and put into the bottle and hang iâ— iâ— the Sunne where you may occupie the same and when it is empty take out all the leaues and fill it againe as you did before 〈◊〉 perfume Gloues Take Angelica water and Rose-water and put into them the powder of Cloues Amber-greece Muske and Lignum Aloes Beniamine and Callamus Aramattecus boyle these till halfe be consumed then straine it and put your Gloues therein then hang them in the sunne to dry and turne them often and thus three times wet them and dry them againe Or otherwise take Rose-water and wet your Gloues therein then hâ—ng them vp till they be almost dry then take halfe an ounce of Beniamine and grind it with the oyle of Almonds and rub it on the Gloues till it be almost dried in then take twenty graines of Amber-greece and twenty graines of Muske and grind them together with oyle of Almonds and so rub it on the Gloues and then hang them vp to dry or let them dry in your bosome and so after vse them at your pleasure CHAP. 4. The ordering Preseruing and helping of all sorts of Wines and first of the choyce of sweete Wines ☜ I Doe not assume to my selfe this knowledge of the Vintners secrets but ingeniously confesse that one profest skillfull in the Trade hauing rudely written and more rudely disclosed this secret preferring it to the Stationer it came to me to be polished which I haue done knowing that it is necessary c. It is necessary that our English House-wife be skilfull in the election preseruation and curing of all sorts of Wines because they be vsuall charges vnder her hands and by the least neglect must turne the Husband to much losse therefore to speake first of the election of sweete Wines she must be carefull that her Malmseys be full Wines pleasant well hewed and fine that Bastard be fat and if it be tawny it skils not for the tawny Bastards be alwayes the sweetest Muskadine must bee great pleasant and strong with a sweet sent and with Amber colour Sacke if it be Seâ—es as it should bee you shall know it by the marke of a corke burned on one side of the bung and they be euer full gadge and so are no other sackes and the longer they lye the better they be To make Muskadine and giue iâ— a slauer Take a pleasant But of Malmsey and draw it out a quarter and more then fill it vp with fat Basterd within eight gallons or thereabouts and parill it with sixe egges yelkes and all one handfull of Bay-salt and a pint of cunduit water to euery parill and if the wine be hye of colour put in three gallons of new milke but skimm off the Creame first and beate it well or otherwise if you haue a good butt of Malmsey and a good pipe
which Husband men 〈◊〉 the â—â—d hazeil ground being well ordered and 〈…〉 and of this earth a principall place to â—w 〈◊〉 is in old stackeyards or other places kept in the winter time for the laire of sheepe or cattle when your ground is either scarfe or formerly not imployed to that purpose but if it be where the ground is plenty and onely vsed thereunto as in Holland in Lincolne-sheire the Isle of Axham and such like places then the custome of the Country will make you except enough therein there be some that will preserue the endes of their corne lands which but vpon grasse for to sow hempe or flaxe thereon and for that purpose will manure it well with â—â—eepe for whereas corne which butteth on grasse hads where cattle are teathered is commonly destroyed and no profit issuing from a good part thereof by this meanes that which is sowen will be more lafe and plentifull and that which was destroyed will beare a commodity of better value The tillage of the ground Now for the tillage or ordering of the ground where you sow Hempe or flaxe it would in all poynts be like vnto that where you sow Barley or at the least as often broke vp as you do when you sow fallow wheat which is thrice at least except it be some very mellow and ripe mould as stack yards and vsuall hempe-lands be and then twice breaking vp is sufficient that is to say about the latter end of February and the latter ende of Aprill at which time you shall sow it and herein is to noted that you must sow it reasonable thicke with good sound and perfect seed of which the smoothest roundest and brightest with least dust in is best you must not lay it too deepe in the earth but you must couer it close light and with so fine a mould as you can possible breake with your Harrowes clotting-beetles or sleighting then till you see it appeare aboue the earth you must haue it exceedingly carefully tended especially an houre or two before Sunne rise and as much bâ—fore it set from birds and other vermine which wiâ—l otherwise picke the seed out of the earth and so deceiue you of your profit Of weeding of Hempe and fâ—axâ— Now for the weeding of hempe you may saue the labour because it is naturally of it selfe swift of growth rough and venemous to any thing that growes vnder it and will sooner of its owne accord destroy those vnwholesome weeds then by your labour But for your Flaxe or line which is a great deale more tender and of harder encrease you shall as occasion serueth weede it and â—rimme it especially if the weeds ouergrow it but not otherwise for if it once get aboue the weeds then it will fâ—ue it selfe The pullâ—ng of hâ—mpe or flax Touching the pulling of Hempe or Flaxe which is the manner of gathering of the same you shall vnderstand that it must be pulled vp by the rooâ—es and not cut as Corâ—e is either with sithe or hooke and the best tima for the pulling of the same is when you see the leaues fall downeward or turne yellow at the tops for that it is full ripe and this for the most part will be in Iuly and about Mary Mauâ—lins day I speake now touching the pulâ—ing of hempe for cloth but if you intend to saue any for seed then you shal saue the principal â—unnes and let them stand till it be the latter end of August or sometimes till mid September following and then seeing the seede turned browne and hard you may gather it for if it stand longer it will â—ed suddenly as for flaxe which ripeneth a little after the hempe you shall pull it as soone as you see the seâ—d turne browne and bend the head to the earthward for it will afterward ripen of it selfe as the bunne drieth The ripening of hempe and flaxe Now for the ripening and seasoning of Hempe or Flaxe you shall so soone as you haue pulled it lay it all along flat and thinne vpon the ground for a night and a day at the most and no more and then as House-wiues call it tye it vp in baites and reare them vpright till you can conueniently carry it to the water which would be done as speedily as may be Now there be some which ripen their Hempe and Flaxe vpon the ground where it grew by letting it lye thereon to receiue dewes and raine and the moystnesse of the earth till it be ripe but this is a vile and naughty way of ripening it making the hempe or flaxe blacke rough and often rotten therefore I would wish none to vse it but such as necessity compelleth thereunto and then to be carefull to the often turning thereof for it is the ground onely which rots it The watering of hempe or flaxe Now for the watring of the Hempe or Flaxe the best water is the running streame and the worst the standing pit yet because Hempe is a poysonous thing and infecteth the water and destroyeth all kind of fish it is more fit to employ such pits and ditches as are least subiect to annoyance except you liue neere some great broad and swift streame and then in the shallow parts thereof you may water without danger touching the manner of the watering thereof you shall according to the quantity knocke foure or sixe strong stakes into the bottome of the water and let them square-wise then lay your round baits or bundles of Hempe downe vnder the water the thicke end of one bundle one way and the thicke ends of another bundle another way and so lay baite vpon baite till you haue laid in all and that the water couereth them all ouer then you shall take ouer-lyers of wood and binding them ouerthwart to the stakes keepe the Hempe downe close and especially at the foure corners then take great stones grauell and other heauy rubbish and lay it betweene and ouer the ouer-lyers and so couer the Hempe close that it may by no meanes stirre and so let it continue in the water foure daies and nights if it be in a running water but if it be in a standing water then longer and then take out one of the vppermost baites and wash it and if in the washing you see the leafe come off then you may be assured the Hempe is watred enough as for Flaxe lesse time will serue it and it will shead the leafe in three nights Of washing out of Hempe or Flax. When your Hempe or Flaxe is thus watered enough you shall take off the grauell stones ouer-lyers of wood and vnloosing it from the stakes take and wash out euery baite or bundle seuerall by it selfe and rub it exceeding cleane leauing not a leafe vpon it nor any filth within it then set it vpon the dry earth vpright that the water may drop from it which done load it vp and carry it home and in some open Close or piece of ground reare it vpright either against
and so accordingly the worst 〈…〉 After thus yor yarne is spunne and yeeld being in the slipping you shall scowre it Therefore first to fâ—tch out the spotts you shall lay it in luke warme water and let it lie so three or foure dayes each day shifting it once and wringing it out and laying it in another water of the same nature then carry it to a well or brooke and there rinse it till you see that nothing commeth from it but pure cleane water for whilst there is any filth within it there will neuer be white cloth which done take a bucking tub and couer the bottome thereof with very fine Ashen-ashes then opening your slippings and spreading them lay them on those ashes then couer those slippings with ashes againe then lay in more slippings and couer them with ashes as before and thus lay one vpon another till all your yarne be laid in then couer the vppermost yarne with a bucking cloth and lay therein a pecke or two according to the bignesse of the tub of ashes more then poure into all through the vppermost cloth so much warme water till the tub can receiue no more and so let it stand all night the next morning you shalâ— set a kettle of cleare water on the fire and when it is warme you shall pull out the spigget of the bucking tubbe and let the water ter therein runne into another cleane vessell and as the bucking tubbe wasteth so you shall fill it vp againe with the warme water on the fire and as the water on the fire wasteâ—h so you shall fiâ—l it vp againe with the liâ— which commeth from the bucking tubbe euer obseruinge 〈◊〉 in 〈◊〉 the liâ— hotter and hotter till it seeth and then when 〈…〉 seetheth you shall as before apply it with 〈…〉 at least foure houres together which is called the driuing of a Back of yarne All which being done you shall take off the Buckling-cloth and then putting the yarne with the lie ashes into large tubbes or boaâ—es with your hands as hot as you can suffer it to posse and labour the yarne ashes and lie a pretty while together then carry it to a well riuer or other cleane scouring water and there rinse it as cleane as may be from the ashes then take it and hang it vp vpon poales abroad in the ayre all day and at night take the slippings downe and lay them in water all night then the next day hang them vp againe and if any part of them drie then cast water vpon them obseruing euer to turne that side outmost which whiâ—eth slowest and thus doe at least seuen daies together then put all the yarne againe into a bucking tubbe without ashes and couer it as before with a bucking cloth and lay thereupon good store of fresh ashes and driue that buck as you did before with very strong seething lies the space of halfe a day or more then take it foorâ—h posse it rinse it and hang it vp as you did before on the daies and laying it in water on the nights another weeke and then wash it ouer in faire water and so dry it vp other waies there are of scouring and whiting of yarne as sleeping it in branne and warme water and then boyling it with Ozier sticks wheat straw water and ashes and then possing rinsing and bleaching it vpon hedges or buâ—â—es but it it is a foule and vncertaine waie and I would not wish any good House-wife to vse it Of wiâ—ding yarne After your yarne is scoured and whited you shall then winde it vp into round balls of a reasonable bignesse rather withâ—â—â— bottomâ—s then with any at all because it may deceiue you in the waight for according to the pounds will arise your yards and lengths of cloth Of wâ—pâ—g and wâ—g After your yarne is wound and waighed you shall carry it to the Weauers and warpe it as was before shewed for woollen cloth knowing this that if your Weauer be honest and skilfull he will make you good and perfect cloth of euen and euen that is iust the same waight in weft that then was in warp as for the action of weauing it selfe it is the worke-mans occupation and therefore to him I referre it The scowring and â—g of Clâ—th After your cloth is wouen and the web or webs come home you shall first lay it to steepe in all points as you did your yarne to fetch out the soyling and other filth which is gathered from the Weauer then rinse it also as you did your yarne then bucke it aâ—so in lie and ashes as before said and rinse it and then hauing loops fixt to the seluedge of the cloth spread it vpon the grasse and stake it downe at the vttermost length and breadâ—h and as fast as it dâ—â—es water it againe bâ—â— take heed you wet â—t not too much for feare you mildew or â—ot it neither cast water vpon it till you see it in manner drie and be sure weekely to turne it first on one side and then on the other and at the end of the first weeke you shall bucke it as before in Lie and Ashes againe then rinse it spread it and water it as before then if you see it whtes a pace you need not to giue it any more bucks with the ashes and the cloth mixt together but then a couple of cleane buckes as was before shewed in the yarne the next fortnight following and then being whitened enough dry vp the cloth and vse it as occasion shall require the best season for the same whitening being in Aprill and May. Now the course and worst hous-wifes scoure and white their cloath with water and branne and bucke it with lie and greene hemlocks but as before I said it is not good neither would I haue it put in practise And thus much for Wooll Hempe Flaxe and Cloth of each seuerall substance CHAP. 6. Of Dairies Butter Cheese and the necessary things belonging to that Office THere followeth now in this place after these knowledges already rehearsed the ordering and gouernment of Dairies with the profits and commodities belonging to the same And first touching the stocke wherewith to furnish Dairies it is to be vnderstood that they must be Kine of the best choice breed that our English House-wife can possibly attaine vnto as of big bone faire shape right bred and deepe of milke gentle and kindely â—ignesse of Kine Touching the bignesse of bone the larger that euery Cow is the better shee is for when either age or mischance shall disable her for the paile being of large bone shee may be fed and made sit for the shambles and so no losse but profit and any other to the paile as good and sufficient as herselfe Shape of Kine For her shape it must a little differ from the Butchers rules for being chose for the Dairy shee must haue all the signes of plenty of milke as a crumpled horne a thinne recke a hairy