Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	decoction_n	drink_v	root_n	7,125	5	9.8482	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A06924	The English house-vvife Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgery, cookery, extraction of oyles, banqueting-stuffe, ordering of great feasts, preseruing of all sorts of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth, and dying, the knowledge of dayries, office of malting, of oates, their excellent vses in a family, of brewing, baking, and all other things belonging to an houshold. A worke generally approued, and now the fourth time much augmented, purged and made most profitable and necessary for all men, and the generall good of this kingdome. By G.M.; Country contentments, or the English huswife	Markham, Gervase, 1568?-1637.	1631 (1631)	STC 17353; ESTC S109817	171,466	276

Grains Cloues Aniseeds Fennell seeds Ca●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 wh●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 Betony● 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 Cen●●●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 blea●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 Viol●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

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 h●●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 pu●sline and such like and if the parties mouth shall through the heate of his stomacke or liuer Inflame o● grow sore you shall wash it with the sirrop of mulber●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 preser●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 morni●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 F●r infection of the plagu● 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 sho●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 who●e For the Pestile● Take Fetherfew Mal●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 Yar●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 ●g first the ●e●ce Take of Sage Rue Brie● 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 i● 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 m●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 viol●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 d●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 s●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 dri●●e for a ●●●●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 F●r p●●●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 Fo● 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 ●ke and to slay bleeding at the nose Take the white of an egge and beate it to oyle then put to it Rosewater and the pouder Alablaster then take flaxe and dippe it therein and lay it to the temples and ren●we it two or three times a day To draw out bones broken in the head Take Agrymon●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 oyl● Oliue then straine them through a cleane cloath and anoynt the pained tooth therewith and keepe your mou●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 wi●●t yro● 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 th●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

iuyce of colworts and mixe it with Allom and strong Ale and annoint the Leaper therewith morning and euening and it wil cleanse him wonderfully especially if he be purged first and haue some part of his corrupt blood taken away To take away pimples To take away either pimples from the face or any other part of the body take Virgin wax and Sperma caeti of each a like quantity and boyle them together and dip in a fine Linnen cloth and as it cooles dippe it wel of both sides then lay it vppon another faire cloath vpon a table and then fold vp a cloath in your hands and al to slight it with the cloath then take as much as wil couer the grieued place Priuy parts burnt If any man haue his priuy parts burnt take the ashes of a fine Linnen cloath in good quantity and put it into the former oyle of egges and annoynt the sore member therewith and it wil cure it For any burning For any burning take sixe new layd egges and roast them very hard and take out the yolkes thereof put them into an earthen pot and set it ouer the fire on hote imbe●s and then whilst the egges looke blacke stirre them with a slice til they come to an oyle which oyle take and clarifie and put into a glasse by it selfe therewith annoynt any burning and it wil cure it For any scalding For any scalding with hot water oile or otherwise take good creame set it on the fire and put into it the greene which growes on a stone wal take also yarrow the gr●ene of elder barke and fire grasse and chop them small then put them into the creame and stirre it well till it come to a oyle salue then straine it and annoynt the sore with it A pultis to dry a sore To drye vp any sore take Smallage Groundsill wild mallowes and violet leaues chop them small and boyle them in milke with bruised Oatemeale and sheepes suet and so apply it to the sore To eate away dead flesh To eate away dead flesh take Stubble-wort and fold it vp in a red docke leafe or red wortleafe and so rost it in the hot imbers and lay it hot to any sore and it will fret away all the dead flesh or otherwise if you strew vpon the sore a little Precipitate it will eate away the dead flesh A water to heale wounds To make a water to heale all manner of wounds you shall take Iuph-wort flowers leaues and roots and in March or Aprill when the flowers are at the best distill it then with that water bath the wound and lay a linnen cloth well therewith in the wound and it will heale it To heale any wound To heale any wound or cut in any flesh or part of the body First if it be fit to be stitcht stich it vp and then take Vnguentum aurum and lay it vpon a pleagant of lint as bigge as the wound and then ouer it lay a diminium plaister made of Sallet oyle and red lead and so dresse it at least once in foure and twenty houres but if it be a hollow wound as some thrust in the body or other members then you shall take Balsamum cephal●cum and warming it on a Chafing dish and coales ●●p the tent therein and so put it into the wound then lay your plaister of d●m●mum ouer it and do thus at least once a day till it be whole For sinewes cut or shrunke If a mans sinewes be cut or shrunke he shall goe to to the roote of the wild neepe which is like woodbine and make a hole in the midst of the roote then couer it wel againe that no ayre goe out not in nor raine nor other moysture thus let it abide a day and a night then go and open it and you shall finde therein a certayne lyquor then take out the lyquor and put it into a cleare glasse and doe thus euery day whilst you finde any moysture in the hole and this must onely bee done in the moneths of April and May then annoynte the sore th●rewith against the fire then wet a linnen cloath in the same lyquor and lap it about the sore and the ver●ue wil soone be perceiued To breake any 〈◊〉 To breake any Impostume and to ripe it only take the greene Mel●●●t plaister and lay it thereunto and it is sufficient Additions ☞ To generall 〈◊〉 of Surge●y 〈…〉 For bu●ning or 〈◊〉 with 〈…〉 Take Plantaine water or Sallet oyle and running water bearen together and therewith annoynte the sore with a feather till the fire be taken out then take the white of egges and beate them to oyle which done take a Hare skinne and clip the haire into the oyle and make it as thicke as you may spread it vpon a fine linnen cloath and so lay it vpon the sore and remooue it not vntill it be whole and if any rise vp of it selfe clip it away with your sheares and if it bee not perfectly whole then take a little of the oyntment and lay it vnto the same place againe otherwise take halfe a bushell of Glouers shreads of all sorts and so much of running water as shal be thought conuenient to seeth them and put thereto a good quarter of a pound of Barrowes grease and then take halfe a bushell of the doune of Cats tailes and boyle them altogether continually stir●ing them vntill they be sodden that they may be strayned into an earthen pot or glasse and with it annoynt the sore Or else take of Caprefollij Mouseare ground-Iuy and Hens dung of the reddest or of the yellowest and frie them with May-butter altogether vntil it be brown thkn straine it through a cleane cloath and annoynt the sore therewith For burnings o● scaldings on the ●●ce Take the middle rind of the Elme tree and lay it two or three houres in faire running water till it waxe ●opye like glew and then annoynt the sore therewith Or otherwise take sheepes tallow and sheepes dung and mixe them together till they come to a salue and then apply it to the sore An oyntment for burning Take Plantaine leaues daisie leaues the greene bark● of Elders and greene Germaunders stampe them altogether with fresh butter or with oyle then straine it through a linnen cloath and with a feather annointe the sore till it be whole Take of oyle Oliue a pint Turpentine a pound vnwrought wax halfe a pound R●sen a quarter of a pound sheeps Suet two pound then take of Orpents Smallage Ragwort Plantaine and Sickle-wort of each a good handful chop all the hearbs very smal and boile them in a pan altogether vpon a soaking fire and stirre them exceeding much till they be wel incorporate together then take it from the fire and straine al through a strong canuasse cloth into cleane pots or glasses and vse it as your occasion shal serue eyther to annoint taint or plaister Vlcers Sores A salue for any old sore Otherwise take Poplar

put them in then rub your Bisket-pans with co●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 wh●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 fin● 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 rou●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 excelle●t fresh cheese take a p●t●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 m●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 wi●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 pott●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 W●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 sw●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 pe●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 m●ke an exce●lent Date-Leach take Dates and take out the stone● and the wh●te rinde and beate them with Suga● 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 m●ke a ●ind of Sugar plate take Gumme Dragon and lay it in Rose-water ●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-ba●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 su●h as the want thereof may trouble her when need o● 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 Fistulo●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 wa●er of the colour of of the hearbe o● 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 Aq●●vitae ☜ Take of Rosemary flowers two handfuls of Mariarome Wi●ter-sauory Rosemary Rew vnset time Germander Rybworte Harts tongue Mouscare White wormewood Buglosse red sage Liuer●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 ta●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 spoonfu●l or two at a time is sufficient and the vertues are infinite 〈…〉 ●ill a pot with red wine cleare and strong and put therein the powders of Camomile Gi●i-flowers Ginger Pellitory Nutmeg Ga●lengall Spicknard Que●●bits graines of pure long pepper blacke Pepper Commin Fennell seede Smalledge Parsley Sage R●w Mint Calamint and Horshow of each of them a like quantity and beware they differ not the weight of a dr●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 aqu● comp● 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 aq●● com● 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

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 Is●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 fi●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 ther●wi●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 mak● 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 m●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 t●nne-pence of Ambergreece the waight of six-pence and of Muske foure●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 Ma●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 Ve●iuyce you shall gather your Crabbs as soone as the kernels turne blacke and hauing layd them a wh●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