a Thorn Take of Violet-Leaves one handful stamp them together and take a quantity of Boars greafe and of Wheat-bran one handful set it on the fire in clean water and make a Plaister thereof and lay it to the Grief 108. To make Oyl of St. John's Wort good for any Ach or Pain Take a quart of sallet-Oyl and put thereto a quart of Flowers of St. John's-wort well picked let them lye therein all the summer till the seeds of the herb be ripe the Glass must be kept warm either in the sun or the water all the summer till the seeds be ripe then put in a quarter of St. John's-wort-seeds whole and so let it stand twelve hours the glass being kept open then you must boyl the oyl 8 hours the water in the Pot full as high as the Oyl in the Glass when it is cold strain it that the seed remain not in it and so keep it for your use 109. For the Tissick Take two ounces of Licorice scraped and bruised of figs three ounces of Agrimony Hore-hound Enula Campana of each a handful boyl them all together in a Gallon of water till half be wasted then strain the herbs from the juice and use it early and late Also for the dry Tissick stamp fennel-Fennel-Roots and drink the juice thereof with White-wine 110. To make Oyl of Fennel Put a quantity of Fennel between two Tile-stones or plates of Iron make them very hot and press out the Liquor and this Oyl will keep a great while for it is good for the Tissick dry Scab Burning and Scalding 111. To make the Black Plaister for all manner of Griefs Take a quantity of Oyl-Olive a quantity of Red Lead boyl these together and stir them with a slice of wood continually till it be black and somewhat thick then take it off the fire and put in it a penny-worth of red wax and a pound of Rosin and set it to the fire again but do not blaze it and stir it then take it off and let it stand till it be cold and make it in a lump It is good for a new Wound or to stanch blood pour a little of it into a dish and if it stick fast to the Dishes side then it is enough keep it for your use as need requireth FINIS Beautifying Waters Oyls Oyntments and Powders to Adorn and add Loveliness to the Face and Body 1. To make the Hair very Fair. VVAsh your Hair very clean and then take some Allom-water warm and with a Sponge moisten your Hair therewith and it will make it fair Or you may make a Decoction of Turmerick Rubarb or the Bark of the Barbary-Tree and so it will receive a most fair and beautiful Colour 2. Another Take the last water that is drawn from Honey and wash your head therewith and it will make the Hair of an excellent fair Colour but because it is of a strong smell you must perfume it with some sweet spirit 3. To make the Hair grow thick Make a strong Lye then take a good quantity of Hyssop-Roots and burn them to Ashes and mingle the Ashes and the Lye together and therewith wash your head and it will make the Hair grow also the Ashes of Froggs burnt do encrease Hair as also the Ashes of Goats-dung mingled with Oyl 4. To make the Hair grow Take Marsh-Mallows and boyl them Roots and all and wash the head therewith and it will grow in a short time also take a good quantity of Bees and dry them in a sieve by the fire and make powder of them and temper it with Oyl Olive and anoint the place where the Hair should grow also take the Oyl of Tartar and warm it and anoint any bald Head therewith and it will restore the Hair again in a short time 5. To make the Hair fair Take the Ashes of a Vine burnt of the knots of Barley-straw and Licorice and Sow-bread and distil them together in fair water and wash the Head with it also sprinkle the Hair while it is Combing with the Powder of Cloves Roses Nutmegs Cardamum and Galingale with Rose-water also the Head being often washed with the Decoction of Beech-Nut-Trees the Hair will become fair 6. To make the Hair grow Take Hasle-Nuts with husks and all and burn them to powder then take Beech-mast and the leaves of Enula Campana and stamp the Herb and the Mast together then seethe them together with honey and anoint the place therewith and strew the Powder thereon and this will make the Hair grow 7. To take away Hair Take the juyce of Fumitory mix it with Gum Arabick then lay it on the place the Hairs first plucked out by the Roots and it will never permit any more Hair to grow on the place Also anoint your Head with the juice of a Gloworm stamped and it hath the same Virtue 8. For the Falling of Hair Take the Ashes of Pigeons-dung in Lye and wash the Head therewith also Walnut-leaves beaten with Bears-suet restoreth the Hair that is plucked away Also the Leaves and middle Rind of an Oak sodden in water and the head washed therewith is very good for this purpose 9. To make the Face fair Take the flower of Beans and Distil them and wash the face with the water some say that the Urine of the party is very good to wash the face withal to make it fair 10. For cleansing the face and skin If the face be washed with the water that Rice is sodden in it cleanseth the face and taketh away Pimples 11. A Water to adorn the Face Take Eggs cut in pieces Orange-peels the roots of Melons each as much as is sufficient in a large Vessel with a long neck distil by an Alembick with a strong and careful fire 12. To Beautifie the face Take of Cuckow-pintle a pretty quantity bruise the thick parts with Rose-water dry them by the Sun three or four days then pouring more Rose-water on it use it 13. To make the face look youthful Take two ounces of Aqua-vitae Bean-flower-water and Rose-water each four ounces water of Water-Lillies six ounces mix them all and add to them one dram of the whitest Tragacanth set it in the Sun six days then strain it through a fine linnen-Cloath wash your face with it in the Morning and do not wipe it off 14. A Water to take away Wrinkles in the face Take of the Decoction of Briony and Figgs each a like quantity and wash the face with it 15. An excellent water called Lac Virginis or Virgins Milk to make the face Neck or any part of the body fair and white Take of Alumen Plumosi half an ounce of Camphire one ounce of Roch-Allom one ounce and a Dram Sal Gemmi half an ounce of white Frankincense two ounces Oyl of Tartar one ounce and a half make all these into most fine Powder and mix it with one quart of Rosewater then set it in the Sun and let it stand nine days often stirring it then
two ounces of French Barley in three pints of Conduit-water change the water and put in the barley again and do this till your barley do not discolour the Water then boyl the last three pints to a quart then mix half a pint of White-wine therein and when it is cold wring the juyce of two or three good Lemons therein and use it for the Morphew heat of the face and to clear the skin 35. An Excellent Pomatum to clear the Skin Wash Barrows grease or Lard often times in May-dew that hath been clarified in the Sun till it be exceeding white then take Marsh-Mallow-Roots scraping of the out-sides make thin slices of them and mix them set them to macerate in a Balneo and scum it well till it be clarified and will come to rope then strain it and put now and then a spoonful of May-dew therein beating it till it be through cold in often change of May-dew then throw away that dew and put it in a Glass covering it with May-dew and so keep it for your use 36. To take away Spots and Freckles from the Face and Hands The Sap that issueth out of a Birch-Tree in great abundance being opened in March or April and a glass Receiver set under it to receive it This cleanseth the Skin excellently and maketh it very clear being washed therewith This Sap will dissolve Pearl a Secret not known to many 37. To take away Freckles and Morphew Wash your Face in the wane of the Moon with a Sponge Morning and Evening with the distilled water of Elder-Leaves letting it dry in the skin you must Distil your Water in May This I had from a Traveller who hath cured himself thereby 38. To make the Teeth white and Sound Take a quart of Honey and as much Vinegar and half so much White-wine boyl them together and wash your Teeth therewith now and then 39. A Dentifrice to whiten the Teeth Take of Harts-horn and horses Teeth of each 2 ounces Sea-shells common Salt Cypress-Nuts each one ounce burn them together in an Oven and make a powder and work it up with the Mucilage of Gum Tragacanth and rub the Teeth therewith 40. To make the Teeth as white as Ivory Take Rosemary Sage and a little Allom and Honey and boyl them together in fair running-Running-water and when it is well boyled strain out the fair water and keep it in a Glass and use it sometimes to wash your Mouth and Teeth therewith and it will make them clean Also wash your Teeth with the Decoction of Lady thistle-Thistle-Root and it will cleanse and fasten the Teeth and the sore Gums made whole also the Root of Hore-hound drunk or chewed Fasting doth quickly heal the Gums and maketh the Teeth clean Strawberry-leaves also cleanseth the Teeth and gums a sure and tryed Experiment 41. To make the Teeth white Take one drop of the Oyl of Vitriol and wet the Teeth with it and rub them afterward with a course Cloath although this medicine be strong fear it not 42. For a stinking Breath Take two handfuls of Cummin and stamp it to powder and boyl it in Wine and drink the Syrup thereof Morning and Evening for fifteen days and it well help Proved 43. To make Breath sweet Wash your Mouth with the water that the shells of Citrons have been boyled in and you will have a sweet breath 44. To Sweeten the breath Take Butter and the juice of Featherfew and temper them with Honey and take every day a spoonful Also these things sweeten the Breath the Electuary of Aromaticks and the Peel of Citrons 45. To cleanse the Mouth It is good to cleanse the Mouth every Morning by rubbing the Teeth with a Sage-leaf Citron-peels or with powder made with Cloves and Nutmegs forbear all Meats of ill digestion and raw fruits 46. For Running in the Ears Take the juice of Elder and drop it into the Ear of the Party grieved and it cleanseth the matter and the Filth thereof also the juice of Violets used is very good for the Running of the ears 47. For Eyes that are blood-shoot Take the Roots of red Fennel stamp them and wring out the juyce then temper it with Clarified honey and make an Oyntment thereof and anoint the Eyes therewith and it will take away the Redness 48. To make the Hands white Take the Flower of Beans of Lupines of starch-Corn Rice Orice of each six ounces mix them and make a powder with which wash your hands in water 49. A delicate washing-ball Take three ounces of Orice half an ounce of Cypress two ounces of Calamus Aromaticus one ounce of Rose-leaves two ounces of Lavender flowers beat all these together in a Mortar searsing them through a fine searse then scrape some Castle-soap and dissolve it in rose-water mix your powders therewith and beat them in a Mortar then make them up in balls 50. For the Lips chopt Rub them with the Sweat behind yours Ears and this will make them smooth and well coloured 51. To prevent marks of the Small Pox. Boyl Cream to an Oyl and with that anoint the whales with a Feather as soon as they begin to dry and keep the Scabs always moist therewith let your Face be anointed almost every half hour 52. To take away Child-Blains in the hands or feet Boyl half a peck of Oats in a quart of water till it grow dry then anoint your Hands with Pomatum and after they are well Chafed hold them within the Oats as hot as you can endure them covering the Bowl wherein you do your hands with a double cloath to keep in the steam of the Oats do this three or 4 times and it will do You may boyl the same Oats with fresh water 3 or 4 times 53. To take away Pock holes or any Spots in the Face Wet a Cloath in White-Rose-water and set it all Night to freeze in the winter then lay it upon your Face till it be dry also take two or three poppies the reddest you can get and quarter them taking out the Kernel then distil them in a quart of red Cows-Milk and with the water thereof wash your Face 54. An excellent Beauty Water used by the D. of C. Take of white Tartar two drams Camphire one dram Coperas half a dram the whites of three or four Eggs the juice of a couple of Lemons Oyl of Tartar four ounces and as much Plantain-water white Mercury a penny-worth two ounces of bitter Almonds beat all these to powder and mix them with the Oyl and some water and then boyl it upon a gentle fire strain it and so keep it when you use it you must first rub your Face with a Scarlet cloath and at Night wash your Face with it and in the Morning wash it off with Bran and White-wine 55. Against a stinking breath Take a handful of Wood-bine and as much Plantain bruise them very well then take a pint of Eye-salt and as much water with a little Honey and
it a quarter of a pint of Rose-water and one pound of fine sugar and so let it boyl till it come to be of a deep colour then take a drop and drop it into the bottom of a saucer and if it stand take it off then let it run through a Jelly bag into a Bason then set it over a Chafing-dish of Coals to keep it warm then take a spoon and fill your Boxes as full as you please when they be cold cover them and if you please to print it in moulds wetting your moulds with Rose-water and so let it run in and when it is cold turn it into Boxes 121. To make Sweet Cakes without either Spice or Sugar Take Parsneps and scrape or wash them clean slice them thin and dry them well beat them to powder mixing one third part thereof with 2 thirds of fine Wheat flower make up your paste into cakes and you will find them very sweet and delicate 122. To make Wormwood Wine Take small Rochel or Camahe-Wine put a few drops of the extracted Oyl of Wormwood therein brew it together out of one pot into another and you shall have a more neat and wholsome wine for your body than that which is sold for right wormwood-wine 123. To make sweet bags to lye among Linnen Fill your bags only with Lignum and Rhodium finely beaten and it will give an excellent scent to your Linnen 124. To make Spirit of Honey Put one part of Honey to five parts of water when the water boyleth dissolve your Honey therein scum it and having boyled an hour or two put it into a wooden Vessel and when it is blood-warm set it on the fire with Yeast after the usual manner of Beer and Ale tun it and when it hath lain some time it will yield a Spirit by distillation as Wine and Ale will do 125. To preserve Artichoaks Cut off the stalks of your Artichoaks within two Inches of the Choak and make a strong Decoction of the rest of the stalks slicing them into thin small pieces and let the Artichoaks lye in this Decoction and when you use them you must put them first in warm water and then in cold and so take away the bitterness of them 126. To make a Syrup for a Cough of the Lungs Take a Pottle of fair running water in a new Pipkin and put into it half an ounce of Sydrack half an ounce of Maiden-hair and a good handful of Elecampane Roots sliced boyl all together until half be boyled away even to Syrup then put into it the whites of Eggs and let it boyl two or three walms and give the Patient a spoonful Morning and Evening 127. To make Banbury Cakes Take four pound of Currants wash and pick them very clean and dry them in a Cloath then take three Eggs and put away one Yolk and beat them and strain them with Yeast putting thereto Cloves Mace Cinamon and Nutmegs then take a pint of Cream and as much Mornings Milk and let it warm then take Flower and put in good store of cold Butter and sugar then put in your Eggs Yeast and Meal and work them all together an hour or more then save a piece of the paste and break the rest in pieces and work in your Currants then make your Cake what quantity you please and cover it very thin with the paste wherein were no Currants and so bake it according to the bigness 128. To make Ginger-bread Take a quart of Honey and set it on the coals and refine it then take Ginger Pepper and Licorise of each a penny-worth a quarter of a pound of Anniseeds and a penny-worth of Saunders beat all these and searce them and put them into the Honey add a quarter of a pint of Claret-Wine or old Ale then take three penny Maunchets finely grated and strew it amongst the rest and stir it till it come to a stiff paste make them into Cakes and dry them gently 129. To make Wormwood-Water Take two Gallons of good Ale a pound of Anniseeds half a pound of Liquorise and beat them very fine then take two good handfuls of the crops of Wormwood and put them into Ale and let them stand all night and let them stand in a Limbeck with a moderate Fire 130. To make Paste of Quinces First boyl 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 or searced and put it in a little Rose-water and boyl it together till it be stiff enough to mould and when it is cold roul and print it A pound of Quinces will require a pound of sugar or thereabout 131. To make thin Quince Cakes Take your Quince when it is boyled soft as before and dry it upon a Pewter Plate with a soft heat and stir it with a slice till it be hard then take searced sugar to the same weight and strew it upon the Quinces as you beat it in a wooden or Stone Morter and so roul them thin and print them 132. To make fine Cakes Take a pottle of fine flower and a pound of Sugar a little meal and good store of water to mingle the Flower into a stiff Paste with a little Salt and so knead it and roul out the Cakes thin and bake them on Paper 133. To make Suckets Take Curds and the paring of Lemons Oranges or Pome Citrons or indeed any half ripe green fruit and boyl them till they be tender in sweet wort then take three pound of Sugar the whites of four Eggs and a Gallon of water beat the water and Eggs together and then put in your Sugar and set it on the Fire and let it have a gentle fire and let it boyl six or seven walms then strain it through a cloath and set it on again till it fall from the Spoon and then put it into the Rinds or Fruits 134. To make Leach Lombard Take half a pound of blanched Almonds two ounces of Cinamon beaten and searced half a pound of Sugar beat your Almonds and strew on your Cinamon and Sugar till it come to a paste then roul it and print it as aforesaid 135. To make a rare Damask Water Take a quart of Malmsey Lees or Malmsey one handful of Marjoram as much Basil four handfuls of Lavender one handful of Bay leaves four handfuls of Damask Rose-Leaves as many Red Roses the peels of six Oranges or else one handful of the tender Leaves of Walnut-Trees half an ounce of Benjamin Calamus Aromaticus as much of Camphire four drams of Cloves an ounce of Bildamum half an ounce then take a pottle of Running-Water and put in all these Spices bruised into your Water and Malmsey together in a pot close stopped with a good handful of Rosemary and let them stand for the space of six days then distil it with a soft fire and set it in the Sun sixteen days with four grains of Musk bruised
then take half a pint of the same Liquor and a quart of rose-Rose-water and so boyl it to a Syrup and when your Syrup is almost cold put in your Roots and let them stand all night to take Sugar then boyl your Syrup again because it will be weak and then take out your Roots 233. To make Musk-Sugar Bruise four or five Grains of Musk put it in a piece of Cambrick or Lawn lay it at the bottom of a Gally-pot and strew sugar thereon stop your pot close and all your sugar in a few days will both smell and taste of Musk and when you have spent that sugar lay more sugar thereon which will also have the same scent 234. To make Prince Bisket Take one pound of very fine flower and one pound of fine sugar and eight Eggs and two spoonfuls of Rose-water and one ounce of Carraway-seeds and beat it all to Batter all one hour for the more you beat it the better your bread is then bake it in Coffins of white Plate being Basted with a little Butter before you put in your Batter and so keep it 235. To Candy Rose-leaves Boyl Sugar and Rose-water a little upon a Chafing-dish of Coals then put the Leaves being throughly dryed either by the Sun or by the fire into the sugar and boyl them a little then strew the powder of double refined sugar upon them and turn them and boyl them a little longer taking the dish from the Fire then strew more powdered sugar on the contrary side of the Flowers 236. To Preserve Roses or Gilly-Flowers whole Dip a Rose that is neither in the bud nor over-blown in a syrup consisting of sugar double-refined and Rose-water boyled to its full height then open the Leaves one by one with a fine smooth Bodkin either of bone or Wood then lay them on Papers in the heat or else dry with a gentle heat in a close Room heating the Room before you set them in or in an Oven then put them up in Glasses and keep them in dry Cup-boards near the fire 237. To make Jelly of Quinces Take of the juyce of Quinces clarified six quarts boyl it half away and add to the remainder five pints of old White-wine consume the third part over a gentle Fire taking away the scum as you ought let the rest settle and strain it and with three pound of Sugar boyl it according to Art 238. To make Jelly of Currans Take two pound of good Sugar and clarifie it with whites of Eggs then boyl it to a Candy height that is till it go into Flashes then put to it five pints or as much as you please of the pure juyce of red Currans first boyled to Clarifie it by scuming it boyl them together a while till they be scum'd well and enough to become a Jelly then put a good handful or two of the Berries of Currans whole and cleansed from the stalks and black end and boyl them till they are enough You need not boyl the juyce before you put to the Sugar neither scum it before the Sugar and it boyl together but then scum it clean and take care the juyce be very clear and well strained 239. To make Syrup of Mint Take the juice of sweet Quinces and between sweet and sour the juice of Pomegranats sweet and between sweet and sour of each a pint and half dryed Mint half a pound red Roses two ounces let them lye in steep one day then boyl it half away and with four pound of Sugar boyl it into Syrup according to Art 240. To make Hony of Mulberries Take the juice of Mulberries and Black-berries before they be Ripe gathered before the Sun be up of each a pound and half Honey two pound boyl them to their due thickness 241. To make Syrup of Purslain Take of the Seed of Purslain grosly bruised half a pound of the juyce of Endive boyled and Clarified two pints sugar two pound Vinegar nine ounces infuse the seeds in the juice of Endive twenty four hours afterwards boyl it half away with a gentle Fire then strain it and boyl it with the sugar to the consistence of a syrup adding the Vinegar toward the latter end of the Decoction 242. To make Honey of Raisins Take of Raisins of the sun cleansed from the stones two pound steep them in six pints of warm water the next day boyl it half away and press it stongly then put two pints of Honey to the Liquor that is pressed out and boyl it to a thickness It is good for a Consumption and to loosen the Body 243. To make a Syrup of Comfrey Take the Roots and Tops of Comfrey the greater and the less of each three handfuls red Roses Bettony Plantain Burnet Knot-grass Scabious Colts-foot of each two handfuls press the juice out of them all being green and bruised boyl it scum it and strain it add to its weight of Sugar and make it into a Syrup according to Art 244. To pickle Quinces Boyl your Quinces whole in water till they be soft but not too violently for fear of breaking them when they are soft take them out and boyl some Quinces pared quartered and cored and the parings of the Quinces with them in the same Liquor to make it strong and when they are boyled that the Liquor is of a sufficient strength take out the quartered Quinces and parings and put the Liquor into a pot big enough to receive all the Quinces both whole and quartered and put them into it when the Liquor is through cold and keep them for use close covered 245. To make Plague-water Take a pound of Rue of Rosemary Sage Sorrel Celandine Mugwort of the tops of red Brambles Pimpernel wild Dragons Agrimony Balm Angelica of each a pound put these compounds in a Pot fill it with White-wine above the Herbs so let it stand four days then distil it for your use in an Alembeck 247. To make Quince-Cakes white First Clarifie the Sugar with the white of an Egg but put not so much water to it as you do for Marmalade before you Clarifie it keep out almost a quarter of the Sugar let your Quinces be scalded and chopt in small pieces before you put it into the Syrup then make it boyl as fast as you can and when you have scummed it and think it to be half boyled then jamire it and let the other part of your Sugar be ready Candyed to a hard Candy and so put them together letting it boyl but a very little after the Candy is put to it then put in a little Musk and so lay it out before it be cold 247. To make red Quince-Cakes Bake them in an Oven with some of their own juyce their own Cores being cut and bruised and put to them then weigh some of the Quince being cut into small pieces taking their weight in Sugar and with the Quince some pretty quantity of the juyce of Barberries being baked or Stewed in a Pot
Quinces 5 Cream Tarts 47 Cornelians to Pickle 64 Cordial water of Clove-gilliflowers 50 Cucumbers to pickle 3 Cucumbers preserved green 43 Cullice to make 42 Currans preserved 8 Currans Wine 61 D. Damask water 33 Damsons preserved 10 44 Dr. Deodates drink for the Scurvy 20 Date Leach 35 Dry Vinegar to make 35 E. Elder Vinegar 46 Ellecampane roots candyed 41 Eringo Roots Candyed 40 Excellent Broth 8 Excellent Hippocras presently 22 Excellent Jelly 6 Excellent surfeit water 37 Excellent sweet water 25 F. Fine cakes 32 Flymery Caudle 52 French Beans to pickle 6 French Bisket to make 16 Fruits dryed 29 Fruits preserved all the Year 52 G. Ginger to candy 25 Gingerbread to make 31 Gooseberrie cakes 8 Gooseberries preserved 17 Gooseberry Paste 55 Grapes to Candy 43 Grapes preserved 17 H. Hartichoaks preserved 30 Hippocras to make 22 4 Honey of Mulberries 57 Honey of Raisins 57 Hony of Roses 11 Hydromel to make 51 I. Jelly of Almonds white 35 Jelly of Apples 64 To make Crystal Jelly 26 Jelly of Currans 56 Jelly of Hartshorn 9 Jelly of Quinces 56 Jelly of Strawberries and Mulberries 26 Jelly of Gooseberries 65 Jelly of Raspices 59 Imperial water 33 Italian Bisket 15 Italian Marmalade 65 Jumbels to make 34 K. Kings perfume 12 K. Edw. perfume 13 L. Leach of Almonds 40 Leach Lambard 32 Leach to make 29 Lemon and Orange-peel pickled 55 Lozenges of Roses 54 M. Manus Christi to make 25 Marmalade of Cherries 52 Marmalade of Currans 48 Marmalade of Grapes 63 Marmalade of Oranges 62 Marmalade of Oranges and Lemons 13 Marmalade of Quinces 3 Mackroons to make 2 Marchpanes to make 5 Marygolds candyed 40 Mathiolus Bezoar water 48 Mead or Metheglin 94 12 Mead pleasant to make 49 Medlers preserv'd 53 Mint water 57 Muscadine Comfits 25 Musk balls to make 33 Musk Sugar 55 Mulberries preserved 57 N. Naples bisket to make 54 Nutmegs to candy 61 O. Oranges and Lemons candyed 15 Oranges to bake 17 Orange peels candyed 35 Oranges preserved 5 Oranges preserved Portugal way 15 Orange water 36 Oyl of sweet Almonds 10 Oyl of Violets 35 5 P. Paste of Apricocks 62 Paste of Cherries 62 Paste of Genua 28 Paste of Quinces 32 Paste Royal 27 Paste of tender plums 46 Paste of Violets 35 Peaches preserved 17 Pears or plums to Candy 6 Perfume for Gloves 19 Pippins dryed 28 Pippins preserv'd green 24 Pippins preserv'd red 36 Pippins preserv'd white 17 Plague water 58 23 Pomecitrons preserved 39 Pomander to make 16 Pomatum to make 10 Poppy water 47 Prince bisket 55 Purslain to pickle 8 Q Quiddany of Cherries 14 Quiddany of Plums 41 Quiddany of Quinces 29 Queens perfume 13 Quince cakes 1 Quince cakes clear 59 Quince cakes red 59 Quince cakes white 58 Quince cakes thin 32 Quince cream 42 Quinces preserved red 4 Quinces preserved white 2 Quinces to pickle 58 R Rasberry cream 51 Rasberry wine 21 Raspices preserved 2 Red currans cream 53 Red and white Currans Pickled 53 Rich cordial 53 Rose leaves candyed 56 Rosemary water 10 Rosemary Flowers candyed 26 Roses preserved whole 56 Rosa Solis to make 24 Rose Vinegar 44 Rosewater 39 S Snow cream 51 Spirit of Ambergreece 23 Spirit of honey 30 Spirit of roses 36 Dr. Stephens water 7 Steppony to make 49 Strawberry wine 50 Spots out of Cloaths 43 Suckets to make 32 Suckets of green Walnuts 39 Suckets of Lettice stalks 55 Sugar cakes to make 43 Sugar Leach 34 Sugar of Roses 47 Sugar plate to make 16 Surfeit water 37 Sweet cakes without Sugar 29 Sweet meat of Apples 61 Sweet bags for linnen 30 Syllabub to make 48 Symbals to make 3 Syrup of Apples 45 Syrup of Citron peels 19 Syrup of Cinamon 19 Syrup of Comfrey 58 Syrup of Cowslips 13 Syrup of Clove-gilly-flowers 3 Syrup of elder 36 Syrup of hartshorn 19 Sprup of hysop 24 Syrup of licorice 12 Syrup of Lemons 12 Syrup of the lungs 30 Syrup of Maiden hair 12 Syrup of Mints 57 Syrup of Poppies 11 Syrup of Purslain 57 Syrup of Quinces 18 Syrup of Roses 38 Syrup of Saffron 39 Sprup for short wind 37 Syrup of of sugar candy 37 Syrup against scurvy 38 Syrup of Violets 3 Syrup of Wormwood 11 Syrup of Vinegar 45 Syder to make 49 Spirit of Wine 12 T. Trifle to make 41 Treacle water to make 18 V. Verjuice to make 34 Vsquebah to make 15 W. Walnuts preserved 88 Walnut water 18 Washing balls to make 33 Wafers to make 7 Waters against consumption 22 Water against fits of the Mother 10 Wormwood Wine 30 Wormwood water 31 White Damsons preserved green 76 White leach of Cream 39 White Mead 54 Whipt Syllabub 52 The Table to Physick and Chirurgery Beautifying Waters and Secrets of Angling A. ACh of the joynts 68 Ach or pain 67 Ad Capiendum Pisces 69 Agues in the breast 79 Agues in children 77 67 Agues to cure 68 67 Medicine for an Ague 72 Another ibid Another ibid Allom water to make 82 B. Back to strengthen 67 Baits for Barbels 122 Baits for Bream 123 Baits for Carp or Tench 114 Baits for Chub and Pike 144 Baits for Eels 122 Baits for Fish all the year 149 Baits for Gudgeons 121 Bait with Gentles 113 Bait for Perch 119 Bait for Roch c. Bait for Salmon 123 Bait for Trouts 121 Beauty water for the face 98 99 Beautifying Oyntment 103 Beauty water approved 102 99 Beauty water called Lac Virginis 90 Bath for Ladies 105 Body to make fat and comly 105 Body to cleanse 105 Breasts to make small 105 Blasting to cure 77 Biting of a mad dog 71 Bleeding at the nose 79 Bleeding of a wound 79 Bloody-Flux c. 78 Black Plaister for all grief 87 Bone or Quills dyed Red for Fishing 108 Breath to make sweet 96 98 Breath to sweeten another 96 Heal a sore Breast when broken 74 C. Cancer to cure 79 70 Cancer in a womans breast 79 Caps to sight for Fishing 108 Cement for floats to fish 16 Childblains in Hands or Feet 97 Conception to procure 73 Consumption to cure 74 Cough dry to cure 69 Cordial Julep 75 Corns to cure 84 Cramp to cure 68 D. Drink for Scurvy 73 Deafness to cure 71 Deafness another 72 Delicate washing ball 95 Dentifrice for the teeth 95 Drink to heal wounds 86 Dropsie to cure 74 71 Dropsie another 76 E. Ears running to help 96 Ears pain'd to cure 80 Electuary of life 82 Excellent Beautifyer 104 Excellent Beauty water 99 Excellent salve 78 Eyes blood-shot 97 71 Eye-water 71 75 F. Face and skin to cleanse 92 Face to make youthful 90 102 Face fresh and ruddy 102 Face to beautifie 91 90 Face to make fair 90 Face very fair 91 Face pitted by small Pox ib. 93 94 Face to whiten 91 90 Face to Illustrate 98 Falling off Hair 89 Falling sickness or convulsions 74 9 Falling sickness another 77 Feavers or Agues in children 74 Fellon to kill 79 Fishing lines to make 107 Fishing lines to unloose 109 Fits of
Fennel Carraways of each one dram herbs of Time Mother of Time Mint Sage Penny royal Pellitory of the Wall Rosemary Flowers of Red Roses Camomile Origanum Lavender of each one handfuls infuse them twelve hours in twelve pints of Gascoign Wine then with an Alembick draw three pints of strong water from it 29. To make good Cherry wine Take the Syrup of Cherries and when it hath stood a while bottle it up and tye down the Cork and in a short time it will be very good pleasant Wine 30. To make Wafers Take a pint of flower a little Cream the yolks of two Eggs a little Rose-water with some searced Cinamon and Sugar work them together and bake them upon hot Irons 31. To preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or Grapes with the Juyce stone the Grapes save the Liquor in the stoning take them off and put them up 32. To pickle Purslain Take the Purslain and pick it into little pieces and put it into a pot or Barrel then take a little water vinegar and salt to your tast it must be pretty strong of the vinegar and salt and a little Mace and boyl all these together and pour this Liquor boyling hot into the Purslain and when it is cold tye it close but lay a little board on the top to keep it down and within a week or two it is fit to eat 33. To preserve green Walnuts Boyl your Walnuts till the water tast bitter then take them off and put them in cold water and peel off the bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar set them on the fire and when they boyl up take them off and let them stand two days and then boyl them again once more 34. To Preserve Currans Part them in the tops and lay a laying of Currans and a laying of Sugar and so boyl them as fast as you do Rasberries do not put them in the Spoon but scum them boyl them till the Syrup be pretty thick then take them off and let them stand till they be cold and put them in a Glass 35. To make Goose-berry Cakes Pick as many Goose-berries as you please and put them into an earthen Pitcher and set it into a Kettle of water till they be soft and then put them into a sieve and let them stand till all the juyce be out and weigh the juyce and as much sugar as syrup first boyl the Sugar to a Candy and take it off and put in the juyce and set them in the press till they be dry then they are ready 26. To make excellent broth Take a Chicken and set it on the fire and when it boyls scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boyl it well down and bruise the Chicken and put it in again and it is good broth And to alter it you may put in 6 Prunes and leave out the herbs or put them in as you please and when it is well boyled strain it and season it 37. To make Angellets Take a quart of new Milk and a pint of Cream and put them together in a little Runnel when it is come well take it up with a spoon and put it into the Vate softly and let it stand two days till it be pretty stiff then slip it out and salt it a little at both ends and when you think it is salt enough set it a drying and wipe them and within a quarter of a year they will be ready to eat 38. To make Jelly of Harts-horn Take four ounces of shavings of Harts-horn of the inside and two Ale-quarts of Water put this in a pipkin and boyl it very gently till it come to a quart the Harts-horn must be steeped 3 or 4 hours first afterwards put a little into a saucer till it be cold and if it be cold and jellieth it is boyled enough then being warm take it off the fire and strain it hard through a cloath and set it a cooling till it be a hard Jelly then take two whites of Eggs and beat them very well or with a sprigg of Rosemary or Birch but not with a spoon till a water come in the bottom then put these beaten Eggs and the water thereof into a skillet and all the Jelly upon it with three spoonfuls of damask Rose-water and a quarter of a pound of sugar and when it boyls stir and lay it pretty well then strain it through a cloath and let it cool and of this take four spoonfuls in the morning fasting and four a Clock in the Afternoon and this is excellent good for the weakness in the back 39. To preserve Damsons Red or Black Plumbs Take their weight in Sugar and water enough to make a Syrup to cover them so boyl them a little therein being close covered turning them for spoting let them stand all night in their own Syrup then set them upon a pot of seething water and suffer your Plumbs to boyl no faster than the water under them and when they are both sweet and tender take them up and boyl the Syrup again till they be thick then put up your Plumbs and it together in your Preserving Glasses 40. To make rosemary-Rosemary-water Take the Rosemary and the flowers in the midst of May before the Sun rise strip the leaves and flowers from the stalks then take 4 or 5 Elecampane Roots and a handful or two of Sage then beat the Rosemary Sage and roots together till they be very small then take three ounces of Cloves and as much Mace and half a pound of Anniseeds and beat these Spices every one by themselves then take the herbs and the Spices and put thereto 4 or 5 Gallons of good White-wine then put in all these herbs Spices and Wine into an earthen pot and put the Pot into the ground about sixteen days then take it up and distill it with a very soft fire 41. To make Pomatum Take fresh Hogs suet cleansed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine then take about sixteen Pomwater apples cleansed and boyled in rose-Rose-water add to these Rose-wood Sassafras Roots of Orrice Florentine of each six drams of Benzoin Storax Calamita half an ounce of each and so make it into an Oyntment 43. To make Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them very small and put them into a rough hempen cloath and without fire by degrees press out the Oyl 44. An Excellent Water against fits of the Mother Take briony-Briony-roots Elder-berries ripe and drest at a gentle heat in a Furnace and cleans'd from their stalks of each two ounces leaves of Mugwort Dittany Featherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sun of each half an ounce peels of Oranges the out-side dry'd an ounce
and a half Myrrh Castoreum of each three drams Saffron one dram powder them and steep them eight days in two quarts of the Spirit of Wine then strain them through a very quick Hair-strainer keep the strained liquor in a Glass very well stopt 45. To make Syrup of wormwood Take Roman Wormwood or Pontick Wormwood half a pound of Red Roses two ounces Indian spike three drams old rich White-wine and juice of Quinces of each two pints and a half bruise them in an earthen Vessel twenty four hours then boyl them till half be wasted strain it and put to the straining two pounds of Sugar and boil it to a syrup 46. To make Conserve of Quinces Take three quarters of the juice of Quinces clarified boyl it until two parts be wasted then put to it two pounds of white Sugar then boyl them to the thickness of Honey 47. To make Syrup of Poppies Take the heads and seeds of white Poppy and black of each fifty drams Venus hair fifteen Licorice 5 drams Jujubes thirty drams Lettice seeds forty drams and of the seeds of Mallows and Quinces tyed up in a fine rag of each one dram and a half boyl them in eight pints of water until half be wasted strain it and to every three pound of liquor put thereto Perrides and Sugar of each one pound boyl them to a Syrup 41. To make Honey of Roses Take of pure white Honey despumed fresh juyce of red Roses one pound put them into a skillet and when they begin to boyl throw into them of fresh red Rose-leaves picked four pounds and boyl them until the juyce be wasted always stirring it then strain it and put it up in an Earthen pot 49. To make Syrup of Lemons Take of the Juyce of Lemons purified by going through a Woolen strainer with crushing three quarts and a half and of white Sugar 5 pound boyl them with a soft fire to a Syrup 50. To make Spirit of Wine Take of good Claret or white-wine or Sack enough to fill the Vessel wherein you make your distillation to a third part then put on the Head furnished with Nose or pipe and so make your distillation first in ashes drawing about a third part from the whole as for Example six or eight pints out of four and twenty then still it again in B. M. drawing another third part which is two pints so that the oftner you distil it the less Liquor you have but the more strong some use to rectifie it seven times 51. To make Syrup of Maiden-hair Take of the herb Maiden hair fresh gathered and cut a little five ounces of roots of Licorish-scraped two ounces steep them twenty four hours in a sufficient quantity of Hot water then boyl them according to Art Add four pound of Sugar to five pints of the clarified liquor and then boyl them to a Syrup 52. To make Syrup of Licorish Take of the Roots of Licorish scraped two ounces of Colts-foot four handfuls of Maiden-hair one ounce of Hysop half an ounce infuse them twenty four hours in a sufficient quantity of water then boyl them till one half be wasted add to the strained liquor a pound of the best clarified Honey and as much white Sugar boyl them to a syrup 53. To make the Kings perfume Take 6 spoonfuls of Rose-water and as much amber grease as weigheth two Barley Corns and as much Civet with as much Sugar as weigheth two pence beaten in fine powder all these boyled together in a Perfuming pan is an excellent perfume 54. The Queens perfume Take 4 spoonfuls of spike-water and four spoonfuls of Damask water thirty Cloves and eight Bay-leaves shred as much Sugar as weigheth two pence all these boyled make a good perfume 55. King Edwards Perfume to make your house smell like Rosemary Take three spoonfuls of perfect Rosemary and as much sugar as half a walnut beaten in small powder all these boyling together in a perfuming Pan upon hot Embers with a few Coals is a very sweet Perfume 56. To make Conserve of Rosemary Take your Flowers of Rosemary which you may gather either in March or September when you have beaten them to pap take three times their weight in Sugar pound them altogether and set them in the Sun and so use them 57. To make Syrup of Cowslips Take the distilled water of Cowslips and put there to your flowers of Cowslips clean pickt and the green knobs in the bottom cut off and boyl them up into a syrup take it in Almond Milk or some other warm thing it is good against the Palsie and frenzy and to procure sleep to the sick 58. To make Marmalade of Lemons and Oranges You may boyl eight or nine Lemons or Oranges with 4 or 3 Pippins and draw them through a strainer then take the weight of the pulp altogether in Sugar and boyl it as you do Marmalade of Quinces and so box it up 59. To make Angelica Water Take a handful of Carduus benedictus and dry it then take three ounces of angelica-Angelica-roots one dram of Myrrh half an ounce of Nutmegs Cinamon and Ginger four Ounces of each one dram and a half of Saffron of Cardamons Cubebs Galingal and Pepper of each a quarter of an ounce two drams of Mace one dram of Grains of Lignum Aloes Spikenard Junius Odoratus of each a dram Sage Borage Buglos Violets and Rosemary flowers of each half a handful bruise them and steep them in a pottle of Sack twelve hours and distil is as the rest 60. To make Quiddany of Cherries When your Cherries are fully ripe and red to the stone take them and pull out the stones and boyl your cherries till they be all broken then strain them and take the Liquor strained out and boyl it over again and put as much Sugar to it as you think convenient and when it is boyled that you think it is thick enough put it into your boxes 61. To dry Cherries Take six pound of Cherries and stone them then take a pound of Sugar and wet it with the juyce of the cherries and boyl it a little then put in your Cherries and boyl them till they are clear let them lye in the syrup a week then drain them from the Syrup and lay them on thin boards or sheets of Glass to dry in a stove turn them twice a day and when they are dry wash off the clamminess with warm water and dry them a little longer 62. To make brown Metheglin Take strong Ale-wort and put as much Honey to it as will make it strong enough to bear an Egg boyl them very well together then set it a cooling and when it is almost cold put in some Ale yeast then put it in a strong Vessel and when it hath done working put a bag of Spices into the Vessel and some Lemmon peel and stop it up close and in a few days it will be fit to drink but the longer you keep it the better 63. To Candy
Oranges or Lemmons after they are preserved Take them out of the Syrup and drain them well then boyl some Sugar to a candy height and lay your Peels in the bottom of a sieve and pour your hot Sugar over them and then dry them in a stove or warm Oven 64. To preserve Oranges after the Portugal Fashion Open your Oranges at the end and take out all the meat then boyl them in several waters till a straw may go through them then take their weight and half in fine Sugar and put to every pound of Sugar a pint of water boyl it and scum it then put in your Oranges and boyl them a little more then take them up and fill them with preserved Pippins and boyl them again till you think they are enough but if you will have them jelly make a new Syrup with the water wherein some sliced Pippins have been boyled and some fine Sugar and that will be a stiff Jelly 65. To make good Vsquebah Take two Gallons of good Aquavitae 4 ounces of the best Liquorice bruised four ounces of Anniseeds bruised put them into a wooden Glass or Stone Vessel and cover them close and so let them stand a week then draw off the clearest and sweetest with Molosso's and keep it in another Vessel and put in some Dates and Raisons ston'd keep it very close from the Air. 66. To make Italian Bisket Take serced Sugar and a little of the white of an Egg with some Ambergreece and Musk beat them all to a paste in an Alabaster Morter and mould it into a little Anniseed finely dusted then make it up in Loaves and cut them about like Maunchet then bake them in an oven as hot as for Maunchet and when they are risen somewhat high upon the Plates take them forth and remove them not off the Plates till they be cold for they will be very apt to break 67. To make French Bisket Take half a peck of flower with four Eggs half a pint of Ale-yeast one ounce and half of Anniseed a little sweet Cream and a little cold water make all into a loaf and fashion it something long then cut it into thick slices like Toasts after it hath stood two days and rub them over with powdred Sugar and lay them in a warm Sun and so dry them and Sugar them as you dry them three or 4 times then put them into Boxes for use 68. To make Sugar plate Take serced Sugar and make it up in a past with Gum-dragon steeped in Rose-water and when you have brought it into a perfect paste rowl it as thin as ere you can and then Print it in Moulds of what fashion you please and so let them dry as they lye 69. To make Pomander Take half an ounce of Benjamin and as much Storax and as much Labdanum with six grains of Musk and as much Civet and two grains of Amber-grease and one dram of sweet Balsom then roul it up in beads as big or as little as you please and whilst they are hot make holes in them to serve for your use 70. To make Conserve of Damsons Take ripe Damsons and put them into scalding water and half an hour after set them over the fire till they break then strain them through a Cullender and let them cool therein then strain them through a piece of Canvas from their stones and skins and then set them over the fire again then put them to a good quantity of red wine and so boyl it often stirring it till it be thick and when it is almost boyled enough put in a convenient proportion of Sugar and stir it very well together and then put it into your Gally-Pots 71. To bake Oranges Peel all the bark off and boyl them in Rose-water and Sugar till they are tender then make your Pye and set them whole in it and put the Liquor they are boyled in into the Pye and season it with Sugar Cinamon and Ginger 72. To preserve Peaches Take a pound of your fairest and best coloured Peaches and with a wet linnen cloth wipe off the white hoar of them then parboyl them in half a pint of White-wine and a pint and a half of running water and being parboil'd peel off the white skin of them and then weigh them take to your pound of Peaches three quarters of a pound of refined Sugar and dissolve it in a quarter of a pint of White-wine and boyl it almost to the height of a syrup then put in your Peaches and let them boyl in the Syrup a quarter of an hour or more if need require then put them up and keep them all the year 73. To Preserve Gooseberries Take Goose-berries or Grapes or Barberries and take somewhat more than their weight in sugar beaten very fine and to lay one laying of Fruits and another of sugar till all are laid in your preserving pan then take six spoonfuls of fair water and boyl your Fruits therein as fast as you can until they be very clear then take them up and boyl the syrup by it self till it be thick when they are cold put them into Gally-pots 74. To preserve Pippins white Pare your Pippins and cut them the cross way and weigh them add to a pound of sugar a pint of water then put the sugar to the water and let it boyl a while and then put in your Pippins and let them boyl till they be clear at the core then take them off and put them up 75. To preserve Grapes Stamp them and strain them and then let it settle a while then wet a pound of sugar or Grapes with the juyce stone the Grapes save the Liquor in the stoning take off the stalks give them a boyling take them off and put them up 76. To preserve Angelica Roots Wash the Roots and slice them very thin and lay them in water three or four days change the water every day then put the Roots into a pot of water and set them in the embers all night in the morning put away the water then take a pound of Roots four pints of water and two pound of Sugar let it boyl and scum it clean then put in the roots which will be boyled before the syrup then take them up and boyl the syrup after they will ask a whole days work very softly at St. Andrews time is the best time to do them in all the year 77. To make Syrup of Quinces Take of the juyce of Quinces clarifyed three quarts boyl it over a gentle fire till half of it be consumed scum it and add to it three pints of red wine with four pound of white sugar boyl it into a syrup and perfume it with a dram and a half of Cinnamon and of Cloves and Ginger of each two scruples 78. To make Walnut-Water Take of green Walnuts a pound and half Garden Radishroots one pound green Asarabacca 6 ounces Radish-seeds four ounces let all of them being bruised be steeped in three pints
of White-wine Vinegar for three days and then distill them in a leaden Still till they be dry 79. To make Treacle Water Take of the juyce of green Walnuts four pound juyce of Rue three pound juyce of Carduus Marigolds and Balm of each two pound green Petasitis Roots one pound and half the Roots of Burs one pound Angelica and Masterwort of each half a pound the leaves of Scordium four handfuls old Venice-Treacle and Mithridate of each eight ounces Canary wine six quarts Vinegar three quarts juice of Lemons one quart digest them 2 days either in horse-dung or in a Bath the Vessel being close shut then distil them in sand in the distillation you may make a Theriacal extraction 80. To make Syrup of Cinamon Take of Cinamon grosly bruised four ounces steep it in White-wine and small Cinamon water of each half a pound three days in a glass by a gentle fire strain it and with a pound and half of sugar boyl it gently to a Syrup This syrup refreshes the Vital Spirits and cherisheth the Heart and Stomach helps Digestion and cherisheth the whole Body exceedingly 81. To make Syrup of Citron peels Take of fresh yellow Citron Peels five ounces the berries of Cherms or the juyce of them brought over to us two drams Spring-water two quarts steep them all night boyl them till half be consumed take off the scum strain it and with two pound and a half of the whitest sugar boyl it into a syrup let half of it be without Musk but perfume the other half with three Grains of Musk tyed up in a rag 82. To make Syrup of Harts-horn Take of Harts-tongue three handfuls Polypodium of the Oak the roots of both sorts of Bugloss barks of the roots of Capers and Tamaris of each two ounces Hops Dodder Maiden-hair Balm of each 2 handfuls boyl them in five quarts of Spring-water till it comes to four strain it and with four pound of sugar make it into syrup according to Art 83. An Oyl Perfume for Gloves that shall never out Take Benjamin two ounces Storax and Calamint each one ounce but the two first must be finely beaten by themselves then take a pound of sweet Almonds and mingle it with the Storax and Benjamin upon a Marble stone and then put it into an earthen pot with more Oyl then put in your Gloves powdered and so let it stand very close covered and when you will perfume a pair of Gloves take a little fair water in a spoon and wipe your Gloves very fine with it take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry this is excellent 84. An excellent water for one that is in a Consumption Take three pints of Milk and one pint of red Wine twenty four yolks of Eggs beat them very well together then add so much white-bread as will drink up the wine and put to it some Cowslip flowers and distil them Take a spoonful of this Morning and Evening in Chicken or Mutton broth and in the Month it will cure any Consumption 85. To make Barley water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds an half penny-worth of Liquorish about two quarts of water boyl all together till half be consumed then strain it when it is cold drink it your Liquorish must be sliced into small pieces 86. Dr. Deodates Drink for the Scurvy Take Roman Wormwood Carduus Benedictus Scurvy-grass Brooklime Water-creases Water-trifoil of each one handful Dodder Cetrach Scolopendria Burrage Buglos Sorrel Vervain or Speedwel of each half a handful Elicampane-root one ounce Raisins of the Sun three ounces slices of Oranges and Lemmons of each fifteen boyl or rather infuse these in a double glass with so much White-wine as will make a pint and a half of the liquor when it is done 87. A Conserve for to strengthen the back Take Eringo-roots and conserve them as you do damask white and red Roses in every respect the pith being taken out one pound and a half of Sugar is enough for every pound of Roots with three pints of water stew them closely at first as you do your Roses if you add to them five or six grains of Amber-grease beaten to fine powder it will be much more Cordial 88. To make an excellent Aqua Composita for a Surfeit or cold Stomach Take a handful of Rosemary a root of Enula-campane a handful of Hysop half a handful of Thyme six handfuls of Sage as much Mint and as much Pennyroyal half a handful of Hore-hound two ounces of liquorish well bruised and as much Anniseeds then take two gallons of the best strong Ale and take all the herbs aforesaid and wring them asunder and put them into an earthen pot well covered and let them stand a day and a night from thence put all into a brass pot and set it on the fire and let it stand till it boyl then take it from the fire and set your Limbeck on the pot and stop it close with paste that there come no air out of it and still it out with a soft fire you may add to it a handful of Red Fennel 89. To make Balm-water Take four gallons of strong stale Ale half a pound of Liquorish two pound of Balm two ounces of Figgs half a pound of Anniseeds one ounce of Nutmegs shred the Balm and figgs very small let them stand steeping 4 and twenty hours and then put it in a Still as you use Aquavitae 90. To pickle Broom-buds Take as many Broom-buds as you please make linnen bags and put them in and tye them close then make some brine with water and Salt and boyl it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight on them let it lye there till it look black boyl them in a little Cauldron and put them in Vinegar a week or two and they will be fit to eat 91. To make good Rasberry Wine Take a Gallon of Sack in which let two gallons of Rasberries stand steeping the space of twenty four hours then strain them and put to the Liquor 3 pound of Raisins of the Sun stoned let them stand together 4 or 5 days being sometime stirred together then pour of the clearest and put it up in Bottles and set it in a cold place if it be not sweet enough you may put sugar to it 92. To make excellent Hippocras in an instant Take of Cinamon two ounces Nutmegs Ginger of each half an ounce Cloves 2 drams bruise these small then mix them with as much Spirit of wine as will make them into a paste let them stand covered in glass the space of 6 days in a cold place then press out the Liquor and keep it in a glass A few drops of this Liquor put into any wine giveth it a gallant relish and Odour and maketh it as good
the hardest Rinded Lemon and stir it into your Sugar put it into your Coffins and a paper and when they be cold take them off 186. To make Artifical Walnuts Take some Sugar plate and print it in a mould made for a Walnut-kernel and then yellow it all over with a little saffron water with a Feather then take Cinamon searced and Sugar a like quantity working it in a Paste with Gum-dragon steeped in Rose-water and print it in a mould made like a Walnut-shell and when the Kernel and shell be dry close them together with Gum-dragon 187. To make Black Cherry wine Take a Gallon of the juice of Black-Cherries keep it in a vessel close stopped till it begin to work then filter it and an ounce of Sugar being added to every pint and a Gallon of White-wine and keep it close stopped for use 188. To make Rose Vinegar Take of Red-Rosebuds gathered in a dry time the whites cut off then dry them in the shade three or four days one pound of Vinegar eight sextaries set them in the Sun forty days then strain out the Roses and put in fresh and so repeat it three or 4 times 189. To make Syrup of Vinegar Take of the Roots of Smalledg Fennel Endive of each three ounces Anniseeds Smalledg Fennel of each one ounce Endive half an ounce clear water three quarts boyl it gently in an Earthen Vessel till half the water be consumed then strain and clarifie it and with three pound of Sugar and a pint and a half of White-wine Vinegar boyl it into a Syrup This is a gallant Syrup for such whose Bodies are stuffed either with phlegm or rough Humours for it opens obstructions or stopping both of the stomach Liver Spleen and Reins it cuts and brings away tough Flegm and Choler 190. To make Syrup of Apples Take two quarts of the juice of sweet-scented Apples and the juyce of Bugloss Garden and Wild of Violet leaves and Rose-water of each a pound boyl them together Clarifie them and with six pound of very fine Sugar boyl them into a Syrup according to Art 191. To make the Capon water against a Consumption Take a Capon the Guts being pul'd out cut it in pieces and take away the Fat boyl it in a close Vessel in a sufficient quantity of Spring water Take of this Broth three pints of Burrage and Violet-water a pint and half White wine one pint Red-Rose leaves two drams and a half Burrage flowers Violets and Bugloss of each one dram pieces of bread out of the Oven half a pound Cinamon bruised half an ounce Still it in a Glass Still according to Art This is a Sovereign Remedy against Hectick feavers and Consumption let such as are subject to those Diseases hold it as a Jewel 192. To make Elder Vinegar Gather the Flowers of Elder pick them very clean dry them in the Sun on a gentle heat and to every quart of Vinegar take a good handful of flowers and let it stand in the Sun a fortnight then strain the Vinegar from the flowers and put it into the Barrel again and when you draw a quart of Vinegar draw a quart of Water and put it into the Barrel luke-warm 193. To make China Broth. Take an ounce of China Root clipped thin and steep it in three pints of Water all night on Embers covered the next day take a Cock Chicken clean pickt and the Guts taken out put in its belly Agrimony and Maiden hair of each half a handful Raisins of the Sun stoned one good handful and as much French Barley boyl all these in a Pipkin close covered on a Gentle Fire for six or seven hours let it stand till it be cold strain it and keep it for your Use Take a good draught in the Morning and at four in the Afternoon 194. To make paste of tender Plumbs Put your Plumbs into an Earthen Pot and set it into a Pot of boyling water and when the Plumbs are dissolved then strain the thin Liquor from them through a Cloath and reserve that Liquor to make Quiddany then strain the pulp through a piece of Canvas and take as much Sugar as the pulp in weight and as much water as will wet the same and so boyl it to a Candy height then dry the pulp upon a Chafing-dish of Coals then put your Syrup and the pulp so hot together and boyl it always stirring it till it will lye upon a Pye-plate as you lay it and that it run not abroad and when it is somewhat dry then use it but put to it the pulp of Apples 195. To make Cream of Codlings First scald your Codlings and so peel off the skin then scrape the pulp from the Cores and strain them with a little Sugar and Rose-water then lay your pulp of Codlings in the middle of the Dish and so much raw Cream round it as you please and so serve it 196. To make Sugar of Roses Take of Red-Rose-leaves the whites being cut off an Ounce dry them in the Sun speedily put to it a pound of white Sugar melt the sugar in Rose-water and Juyce of Roses of each two Ounces which being consumed by degrees put in the Rose-leaves in powder mix them put it upon a Marble and make it into Lozenges according to Art 197. To make a Cream Tart. Cut the Crust of a Manchet and grate it small and mix it with thick Cream and some sweet butter then take twenty four Yolks of Eggs and strain them with a little Cream putting thereto a good quantity of Sugar mix these very well and set it upon a small fire and so let it boyl till it be thick then make two sheets of Paste as thin as you can and raise the sides of one of them the height of one of your fingers in breadth and then fill it and cover it with the other sheet then bake it half a quarter of an hour then put Sugar on it and so serve it 198. To make Artificial Oranges Take Alabaster Moulds made in three pieces bind two of the pieces together and water them an hour or two then take as much Sugar as you think will fill your Moulds and so boyl it to a height then pour it into your Moulds one by one very quick Then put on the Lid of the Mould and so turn it round with your hand as quick as you can and when it is cold take it out of the Mould and they will be both whole and hollow within and so it will appear and resemble the Mould wherein it is put whether Oranges Lemons Cucumbers or the like 199. To make Poppy-water Take of Red Poppies four pound put to them a quart of White-wine then distill them in a common Still then let the distilled water be poured upon fresh flowers and repeated three times to which add two Nutmegs sliced Red Poppy flowers a pugil white Sugar two ounces set it to the Fire to give it a pleasing sharpness and Order
the water of Broom-flowers Distilled and give it in the Morning to the Patient Fasting and it will purge the Evil Humour downward and wasteth and healeth the Kernels without breaking them outwardly 29. To break an Imposthume Take a lilly-Lilly-root and an Onion and boyl them in water till they be soft then stamp them and Fry them with Swines grease and lay it to the Imposthume as hot as the Patient may suffer it 30. For biting of a mad dog Stamp large Plantain and lay it to the grieved place and it will cure the sore 31. For the Green-sickness Take the Keys of an Ashen-Tree dryed and beaten to powder and take of red Fennel of red Sage Marjoram and Betony and seeth them in Running water from a pottle to a quart then strain them and drink thereof a good draught with Sugar Morning and Evening Luke-warm 32. For Deafness Take of Wild Mint mortifie it and squeeze it in the hand till it rendreth juice then take it with its juice and put it into the Ear change it often this will help the deafness if the Person hath heard before 33. For the Dropsie Take a Gallon of White-wine and put into it a handful of Roman Wormwood and a good piece of Horse-radish and a good quantity of Broom-Ashes tyed in a Cloath then take a good bunch of Dwarf-Elder beat it in a Morter and strain out the juyce and put into the wine when you will drink it but if the Dwarf-Elder be dry you must steep a good quantity in the Wine Take of this half a pint Morning and Evening 34. For a sprain in the Back or any other Weakness Take a quarter of a pint of good Muscadine a spoonful of Madder Incorporate them well together then give it the Patient to drink for three Mornings together and if need requireth you may use it often in a day this will strengthen the Back exceedingly 35. An excellent Remedy for sore Eyes Take a Gallon of pure Running water and eight drams of white Coperas and as much of fine white Salt mix them together and let it simper half an hour over a slow fire and then strain it for use Catholicon 36. A most excellent Cordial Take half a peck of Ripe Elder-Berries pick them clean and let them stand two or three days in an Earthen pan till they begin to hoar or mould then bruise and strain them and boyl the Liquor till half be consumed then putting a pound of Sugar to every pint of Liquor boyl them to Syrup 37. A Medicine for an Ague Take a quart of the best Ale and boyl it to a pint and let the Party lye down upon a bed and then let the Patient lye down upon a bed and be covered warm when the first fit grudges and let a bason be ready to vomit in 38. Another for an Ague Take a large Nutmeg and slice it and so much Roch-Allom beaten to powder and put them both into one pint of the best Whitewine and incorporate them well together and let the Patient take one half thereof about half an hour before the fit and then walk a pace or use some other Laborious Exercise and when the fit begins to come take the other half and continue Exercise Both these I have known to cure to Admiration 39. For a great Lax or Looseness Take one quart of New Milk and have ready one half pint of distilled Plantain water and set your Milk over the Fire and when your milk by boyling rises up take two or three Spoonfuls as occasion shall be to allay the rising and when it rises again do the like and so in like manner till the Plantain water be all in and then boyling up as before let the Patient drink thereof warmed hot or how else he likes it I never yet have found it fail of Curing 40. For curing of deafness Take herb of Grace and pound it then strain it and take two spoonfuls of the Juyce and put thereto one spoonful of Brandy-wine and when it is well evaporated dip therein a little black wool or fine Lint being first bound with a silk thread and put it into your Ear. 41. For the Scurvy Take half a peck of Sea-scurvy-grass and as much Water-cresses of Dwarf-Elder Roman Wormwood Red-Sage Fumitory Harts-Horn and Liver-wort of each one handful wash the Water-cresses and dry them well the other Herbs must be rubb'd clean and not washed then add one Ounce of Horse-Raddish and a good handful of Madder-Roots beat these with the Herbs and strain the juice well out for the last is best then set it on a quick fire and scum it clean then let it stand till it be setled and when it is quite cold bottle it up and keep it in a cold place you must take four or five spoonfuls with one spoonful of Syrup of Lemons put into it each morning fasting and fast one hour after it 42. An Excellent Remedy to procure Conception Take of Syrup of Mother-wort Syrup of Mugwort half an Ounce of Spirit of Clary two drams of the Root of English Snake-weed in fine powder one dram Purslain-seed Nettle-seed Rochet-seed all in subtle Powder of each two drams Candied Nutmegs Eringo-Roots Satyrion-Roots Preserved Dates Pistachoes Conserve of Succory of each three drams Cinamon Saffron in fine powder of each a scruple Conserve of Vervain Pine-Apple Kernels picked and pilled of each two drams stamp and work all these Ingredients in a Mortar to an Electuary then put it up into Gally-pots and keep it for use Take of this Electuary the quantity of a good Nutmeg in a little Glass full of White-wine in the Morning fasting and at 4 a Clock Afternoon and as much at night going to Bed but be sure do not use violent exercises 43. For a sore breast not broken Take Oyl of Roses Bean-flower the Yolk of an Egg a little Vinegar temper all these together then set it before the fire that it may be a little warm then with a Feather strike it upon the Breast morning and Evening or any time of the day she finds it pricking 44. To heal a Sore breast when broken Boyl Lillies in new Milk and lay it on to break it and when it is broken Tent it with a Mallow-stalk and lay on it a plaister of Mallows boyled in Sheeps Tallow These are to be used if you cannot keep it from breaking 45. For a Consumption Take a pound and half of Pork Fat and Lean and boyl it in water and put in some Oatmeal and boyl it till the heart of the Meal be out then put to it two quarts of Milk and boyl it a quarter of an hour and give the patient a draught in the Morning Afternoon and Evening and now and then some Barley-water 46. For the Falling Sickness Take powder of Harts-horn and drink it with Wine and it helpeth the Falling Evil. 47. For the Tooth-Ach Take Featherfew and stamp it and strain it and drop a drop or two into the
Allom keep all these waters together in a Glass and wash your Mouth well therewith and hold it in your Mouth and it will destroy all Cankers and cure a stinking breath and preserve the Teeth from rottenness 56. To procure an Excellent Colour and Complexion to the Face used by the C. of S. Take the juice of Hyssop and drink it in a Morning Fasting half a dozen spoonfuls in Ale warm it will procure an Excellent Colour is good for the Eyesight destroyeth Worms and is good for the stomack Liver and Lungs 57. To keep the Teeth white and kill Worms Take a little Salt in a Morning fasting and hold it under your Tongue till it be melted and then rub your Teeth with it 58. To procure Beauty an Excellent Wash Take four ounces of Sublimate and one ounce of Crude-Mercury and beat them together exceeding well in a wooden Mortar and wooden Pestle you must do it at least six or eight hours then with often change of cold water take away the salts from the sublimate change your water twice every day at least and in seven or eight days it will be dulcified and then it is prepared lay it on with Oyl of white Poppy 59. A beauty-water for the Face by madam G. Take Lye that is not too strong and put two peels of Oranges and as much Citron-peel Blossoms of Cammomile Bay-leaves and Maiden-hair of each a handful of Agrimony two or three ounces of barley-straw chopt in pieces a handful as much Fenu-greek a pint of Vine-leaves two or three handfuls of Broom-blossoms put all these into the Lye and mingle them together and so wash the Head therewith put to it a little Cinamon and Myrrh let it stand and wash your Face therewith every evening It is good to wash the Head and to comfort the Brain and Memory 60. Against stink of the Nostrils Take Cloves Ginger and Calamint of each a like quantity boyl them in White-wine and therewith wash the Nose within then put the powder of Piritrum to provoke one to sneeze If there be phlegm in the head you must first purge the Head with Pills of Colchie or of Hiera picra Or if the stink of the Nose come from the Stomach Purge first 61. To make the Hands white To make the Hands white and soft take Daffodil in clean water till it grow thick and put thereto powder of Cantarium and stir them together then put thereto raw Eggs and stir them well together and with this ointment anoint your hands and within three or four days using thereof they will be white and clear 62. A sweet water for the Hands Take of the Oyl of Cloves Mace or Nutmegs three or four drops only and mingle it with a pint of fair water stirring them a pretty while together in a glass having a narrow mouth till they are well mingled together and wash your hands therewith and it will be very sweet water and will cleanse and whiten the hands very much 63. For Heat and Worms in the Hands Bruise a little Chick-weed and boyl it in Running water till half be wasted away and wash your hands in it as hot as you can suffer it for the space of six days and it will drive away the Heat or Worms in the Hands 94. To make the Nails grow Take wheat-flower and mingle it with Honey and lay it to the Nails and it will help them 65. For Nails that fall of Take powder of Agrimony and lay it on the place where the Nail was and it will take away the aking and make the Nails grow 66. For cloven Nails Mingle Turpentine and Wax together and lay it on the Nail and as it groweth cut it away and it will heal 67. For Nails that are rent from the flesp Take some Violets and stamp them and fry them with Virgins wax and Frankincense and make a plaister and lay it to the Nail and it will be whole 68 Another Anoint your fingers with the powder of brimstone Arsnick and Vinegar and in a short time you shall find great ease 69. For Stench under the Arm-holes First pluck away the Hairs of the Arm-holes and wash them with White-wine and Rose-water wherein you have first boyled Cassia Lignum and use it three or four times 70. For the Yellow Jaundies Take the juice of Wormwood and Sorrel or else make them in Syrup and use to drink it in the Morning 71. To take away Warts from the Hands or Face Take Purslain and rub it on the Warts and it maketh them fall away also the juice of the Roots of Rushes applyed healeth them 72. To smooth the Skin and take away Morphew and freckles Anoint the Face with the blood of a Hare or Bull and this will take away Morphew and Freckles and smooth the Skin A Supplement of some Rare Beautifying Waters Oyls Ointments and Powders 1. A Beauty Water TAke of Bean-flowers six handfuls lemon-Lemon-water one pint lilly-Lilly-Roots eight ounces Bean flower a pound Gum-Arabick and Tragacanth of each one ounce distill all these together and wash the face therewith 2. Another by an Approved Author Take of distilled Turpentine 2 pound Frankincense three ounces Mastick Dragons-blood of each half an ounce powder them and mix them with Turpentine-water and distil them again then take of fresh Hogs grease melted one pound Cloves 2 Drams three Nutmegs Gold one dram Silver two drams powder them finely and distil them in an Alembick 3. To take away Freckles and Scars in the Face Take of Aqua vitae four times Distilled three parts the tops of Rosemary flowers two parts steep them together a day and a night in a Vessel well stopt then Distil them 4. To make the Face fresh and Ruddy Use the shavings of Brazeel-Wood dissolved in Rose-water with a little Camphire added thereto and you will find it very effectual to make a good Colour and Complexion 5. To make the Face youthful Take two Calves-feet River-water nine quarts boyl them till one half be wasted then add one pound of Rice the crumb of a penny Loaf softned in Milk fresh Butter whites of Eggs with their shells mix them all and boyl them and Distil all the water from them to which add at last Camphire and Sugar each a little and it will be excellent 6. A Water to whiten the Skin and take away Sun-burn Take of Rain water the juyce of â—unripe Gripes each a like quantity boyl them together till one half be consumed then whilst it boyls add so much juice of Lemons as was boyled away before when it is boyled then take it off and add four whites of Eggs after it is cold and keep it for your use 7. To clear the face and Skin Take of Lilly-roots roasted under the Ashes one pound bruise them in a Mortar to which add sugar-Candy three ounces make an Oyntment to apply to the face 8. To take away Ring-worms in the face Take of Vinegar of Squills two ounces Aloes the juice of
sowre Dock Oyl of Tarter of each 3 Drams make a Liniment 9. For Beautifying the Face an approved Oyntment Take of Citron Oyntment fresh made three ounces sweet Almonds very well bruised flower of beans of each one dram the bone of the fish Sepia Harts-horn Barley-flower each 2 drams incorporate them all with Honey 10. Another Excellent Beautifyer Take of Pomatum two ounces Citron Oyntment four ounces mix and anoint the Face therewith Night and Morning and afterwards wash your face with Bean-flower-water 11. An Oyntment to illustrate the Face Take the Oyl of the Marrow of a Hart two ounces Oyl of Goard-Seeds one ounce Goats fat washt Turpentine each half an ounce new wax three drams melt them by the fire then add Mastick Borax burnt each two drams mix them and make an Unguent with which anoint the face at night and in the morning wash it off with bran-water 12. To curl the Hair Take a quantity of Pine Kernels burnt and beat to powder mix them with Oyl of Myrtles make an Oyntment therewith and anoint the Head 13. To make the Hair black Take the juice of red Poppy the juice of green Nuts Oyl of Myrtles Oyl of Costomary each one part boyl it a while and anoint the Hair therewith 14. An excellent Beautifyer for the face used by the Venetian Ladies Take of burnt Tartar half a pound powder it and dry it as they do Salt then take that Salt and put it within the whites of Eggs boyled 15. To cure a red Face Take four ounces of Peach Kernels Goard-seed two ounces bruise them and make an Oyl to anoint the face Morning and Evening 16. To increase the Hair Take the Seeds of Marsh-Mallows a sufficient quantity boyl them in common Oyl with which anoint the Hair Also the Oyl of Earth-worms doth increase the Hair 17. To make the Breasts small Take of Roch-Allom powdered and Oyl of Roses of each a like quantity mix them together and anoint the breasts therewith 18. To take away the Wrinkles of the Face Take Oyl of Turky-millet and the decoction of the Berry of the same and it will distend mollifie and consolidate Wrinkles also Oyl of Nuts is very good for the same 19. To cleanse the Body and make it comely Take of Sage Lavender-flowers Rose-flowers each two handfuls a little Salt boyl them in water or in Lye and make a Bath not too hot in which bathe the body two hours before meat 26. A sweet scented Bathe for Ladies Take of Roses Citron-peels Citron-flowers Orange-flowers Jasmine Bayes Rosemary Lavender Mint Penny-royal each a sufficient quantity boyl them together gently and make a Bath to which add Oyl of Spike six drops Musk five Grains Amber-grease three grains sweet Asa one ounce let her go into the Bath two hours before Meat 21. To make the Body fat and comely Take of Milk and Spring-water each one pint boyl them together till the water be consumed then add Sugar of Penedies fresh Butter each one ounce oyl of sweet Almonds newly drawn half an ounce give them one boyling more and so let it be taken betimes in a Morning fasting and sleep upon it FINIS New and Excellent Experiments and Secrets in the Art of Angling Being directions for the whole Art To make the Lines TAke Care that your Hair be round and free from Galls Scabs or Frets for a well chosen even clear round Hair of a kind of a glass-colour will prove as strong as three uneven scabby Hairs that are ill chose Let your Hair be clean washed before you go about to twist it and then not only choose the clearest Hair but Hairs that are all of an equal bigness for such do usually stretch all together and not break singly one by one but altogether When you have twisted your Links lay them in water for a quarter of an hour at the least and then twist them over again before you tye them into a Line for those that do not so shall usually find their links to have a Hair or two shrunk and be shorter than all the rest at the first fishing with it which is so much of the strength of the Line lost for want of wetting it at first and then re-twisting it and this is most visible in a seven Hair Line which hath always a black hair in the middle called by Anglers the Herring bone Those Hairs that are taken from an Iron-gray or a Sorrel Stone-Horse and the middle of the tayl are best A Cement for Floats to fish withal Take black Rozin beaten Chalk scraped Bees-wax bruised of each a like quantity melt all these over a gentle small coal fire in an earthen Vessel well leaded and so warming the two quills fix them with a little of it it cools immediately and being cold is so hard strong and tite that you can hardly pull the two Quills asunder with both your hands without breaking them in pieces To sight your Caps for the float aright Let the uppermost be at the distance from the top of the quill and the lower Cap near to the end of the quill as in the description of it To dye Bones or Quills red for ever Take some Urine and put into it as much Powder of Brazil as will make it very red which you shall know by dropping some with a Feather upon a piece of white Paper and put therein bones or Quills being first well scraped and laid a while in a water made of Argol and let them lye in it ten or twelve days then take them out and hang them up till they are dry and rub them with a dry Linnen Cloath and they will be of a transparent Colour Observations A Pike is called The first Year a Shotterel The second a Pickerel The third Year a Pike The fourth Year a Luce. Fish are fattest about August All Fish are in season a Month or six Weeks after they have spawn'd To cleanse Worms Take a piece of a Hop-sack because that is not so close struck in the Weaving as other Cloath is and wash it clean and let it dry then take some of the Liquor wherein a piece of fresh Beef hath been boyled but be sure you take not the Liquor of Salt Beef for that will kill all the worms dip the piece of Hop-sack in the Liquor and wring it out but not hard so that some of the Liquor abide in the Cloath put the worms into this Cloath and lay them in an earthen Pot the Worms will run in and out through the Cloath and scour themselves let them stand from Morning to Night then take out the Worms from the Cloath and wash the Cloath as before but not dry it and wet it again in some of the Liquor thus do once a day and thus you will not only preserve your worms alive for three Weeks or a Month but also make them red and tough Probatum The Secrets of J. D. Would'st thou catch Fish Then here 's thy wish Take this Receipt
Roul when it is 2 days old pare it and slice it then Sugar it and dry it in an Oven and keep it all the year 8. To make a dish of Marrow Take a pint of fine Past and roul it very thin then take the Marrow all as whole out of the bones as you can and cleave it into four quarters then take it and season it with a little Pepper Salt Sugar and Dates small minced then lay one piece in your Paste and make it up like a Pescod so make half a dozen of them and fry them in Clarified butter scrape Sugar on them and serve them 9. To make a Herring-pye Put great store of sliced Onions with Currans and Raisins of the Sun both above and under the Herrings and store of Butter put them into your Pye and bake them 10. To make Black-Puddings Take a quart of Sheeps-blood and a quart of Cream ten Eggs the yolks and the whites beaten together stir all this Liquor very well then thicken it with grated bread and Oatmeal finely beaten of each a like quantity Beef-suet finely shred and Marrow in little lumps season it with a little Nutmeg Cloves and Macâ—â—…ed with salt a little sweet Majoram Thyme and Penny-royal shred very well together and mingle them with the other things some put in a few Currans then fill them with clarified Guts and boyl them very carefully 11. To make a good Spanish Olio Take a Rump of Beef or some of a Brisket or Buttock cut it to pieces a Loyn of Mutton with the Fat taken off and a fleshly piece of a Leg of Veal or a Knuckle a piece of inter-larded Bacon three or four Onions or some Garlick and if you will a Capon or two or else three great Tame-Pigeons First put into the water the Beef and Bacon after a while the Mutton Veal and Onions but not the Capons or Pigeons only so long till they are boyled enough if you have Garavanza's put them in at the first after they have been soaked with Ashes all night in heat wash them well in warm water or if you have Cabbage Roots Leeks or whole Onions put them in time enough to be sufficiently boyled You may at first put in some crusts of Bread or Venison Pye-Crust it must boyl in all five or six hours gently like stewing After it is well boyled a quarter or half an hour before you intend to take it take out a porringer full of broath and put to it some Pepper and five or six Cloves and a Nutmeg and some saffron and mingle them well in it then put that into the Pot and let it boyl or stew with the rest a while put in a bundle of sweet herbs Salt must be put to it when it is scum'd 12. To stew Venison If you have much Venison and do make many cold baked Meats you may stew a Dish in haste thus When it is sliced out of your Pye Pot or Pasty put it in your stewing Dish and set on a heap of coals with a little Claret Wine a sprigg or two of Rosemary half a dozen Cloves a little grated bread Sugar and Vinegar so let it stew together a while then grate on Nutmeg and Dish it up 13. To boyl a Leg of Veal and Bacon Lard your Leg of Veal with Bacon all over with a little Lemon peel amongst it then boyl it with a piece of Middle-Bacon when your Bacon is boyled cut it in slices season it with Pepper and dried Sage mixt together Dish up your Veal with the Bacon round about it send up with it saucers of green sauce strew over it Parsley and Barberries 14. To make Furmety Take French-barley and pick it and wash it lay it in steep one Night then boyl it in two or 3 several waters and so cover it as you would do Wheat to make it swell then take a quart of good Cream and boyl it with a Race of Ginger cut in 2 Pieces one blade of Mace and half a Nutmeg all in one piece then put thereto so much of the Barley as will thicken it and when it is almost boyled stir in 2 or 3 yolks of Eggs well beaten and so strained with a few beaten Almonds and Flower or five spoonfuls of Rosewater then take out the whole spices and season your Furmety with salt and sweeten it with sugar and serve it 15. To make a Pig Pye Flea your Pig and cut it into pieces and season it with Pepper Salt Nutmeg and large Mace lay into your Coffin good store of Raisins of the Sun and Currans and fill it up with sweet Butter so close it and serve it hot 16. To make a Neats-Foot-Pye First boyl your Neats Foot and take out the bones then put in as much Beef-Suet as in quantity thereto and so mince them then season them with Cloves Mace Nutmeg Sugar and Salt and put it into your Coffin with some Barberries Currans and Raisins of the Sun then bake it and always serve it hot 17. To make an Orangado Pye Make a handsome thin Coffin and hot butter'd Paste slice your Orangado and put over the bottom of it then take some pippins and cut every one into eight parts and lay them in also upon the Orangado then pour some syrup of Orangado and sugar on the top and so make it up and bake it and serve it up with sugar scraped on it 18. To make a Pork Pye Boyl your Leg of Pork season it with Nutmeg Pepper and Salt and bake it five hours in a round Pye 19. To make a Fricacie of Veal Cut your Veal in thin slices beat it well with a rowling-pin season it with Nutmegs Lemons and Thyme fry it slightly in the pan then beat two Eggs and one spoonful of verjuice put it into the pan stir it together fry it and dish it 20. To make a Quince-Pye Take a Gallon of Flower a pound and half of butter six Eggs thirty quinces three pound of Sugar half an ounce of Cinamon half an ounce or Ginger half an ounce of Cloves and Rose-water make them into a Tart and being baked strew on double refined sugar 21. To make Gooseberry fool Pick your Goosberries and put them into clean water and boyl them tlll they be all as thick that you cannot discern what it is to the quantity of a quart take six Yolks of Eggs well beaten with Rose-water before you put in your Eggs season it well with sugar then strain your Eggs and let them boyl a while put it in a broad dish and let it stand till it is cold and serve it 22. To make a Tart of Green-Pease Boyl your Pease tender and pour them out into a Cullender season them with Saffron Salt sweet butter and Sugar then close it and let it bake almost an hour then draw it forth and Ice it put in a little Verjuice and shake it well then scrape on sugar and serve it 23. To Souce an Eel Souce an Eel with a
bottom of the Dish part of a penny-loaf and stick therein a branch of Rosemary or Bays and fill your Tree with the said Snow to serve it up 215. To make Hydromel Take eighteen quarts of Spring-water and one quart of Honey when the water is warm put the Honey into it when it boyls up scum it very well even as long as any scum will rise then put in one Race of Ginger sliced in thin slices four Cloves and a little sprig of green Rosemary boyl all together an hour then set it to cool till it be blood-warm and then put to it a spoonful of Ale-Yeast when it is work'd up put it into a Vessel of a fit size and after two or three days Bottle it up you may drink it in six weeks or two Months 216. To make a whipt Syllabub Take the whites of two Eggs and a pint of cream with 6 spoonfuls of Sack and as much Sugar as will sweeten it then take a Birchen-Rod and whip it as it riseth in the Froth scum it and put it into the Syllabub-pot so continue it with whipping and scuming till your Syllabub-pot be full 217. To make Marmalade of Cherries Take four pound of the best Kentish Cherries before they be stoned to one pound of pure Loaf Sugar which beat into small powder stone the Cherries and put them into a preserving-pan over a gentle Fire that they may not boyl but dissolve much into Liquor Take away with the spoon much of the thin Liquor leaving the Cherries moist enough but not swimming in clean Liquor then put to them half your Sugar and boyl it up quick and scum away the froth that riseth when it is well incorporated and clear strew in a little more of the Sugar and continue so by little and little till you have put in all your Sugar which will make the Colour the fairer when they are boyled enough take them off and bruise them with the back of a spoon and when they are cold put them up in dots 218. To make a Flomery Caudle When Flomery is made and cold you may make a pleasant and wholsome Caudle of it by taking some lumps and spoonfuls of it and boyl it with Ale and White-wine then sweeten it to your taste with Sugar There will remain in the Caudle some lumps of the congealed Flomery which are not ingrateful 219. To preserve Fruit all the Year Put the fruit into a fit case of Tin and soder it together so that no Air can get in then lay it at the bottom of a cold Well in Running water 220. To make a most rich Cordial Take Conserve of red Roses Conserve of Orange Flowers of each one ounce Confect Hyacinthi Bezoardick Theriacal Powder of each two Drams Confection of Alkermes one dram of powder of Gold one scruple mix all these well together in the form of an Opiate and if the composition be too dry add to it some Syrup of red Currans as much as is needful take of this Composition every Morning the quantity of a Nut. 221. To pickle red and white Currans Take Vinegar and White-wine with so much Sugar as will make it pretty sweet then take your Red and White Currans being not fully ripe and give them one walm so cover them over with the said pickle keeping them always under Liquor 222. To make red Currans Cream Bruise your Currans with some boyled Cream then strain them through your strainer or sieve and put the liquid substance thereof to the said Cream being almost cold and it will be a pure red so serve it up 223. To preserve Medlers Take the weight of them in Sugar adding to every pound thereof a pint and a half of fair water let them be scalded therein till their skin will come off then take them out of the Water and stone them at the Head then add your sugar to the water and boyl them together then strain it and put your Medlers therein and let them boyl a pace till it be thick take them from the Fire and keep them for use 225. To make White Mead. Take six Gallons of water and put in six quarts of Honey stirring it till the Honey be throughly melted then set it over the Fire and when it is ready to boyl scum it very clean then put in a quarter of an ounce of Mace and as much Ginger half an ounce of Nutmegs sweet Marjoram broad Thyme and sweet-Bryar of all together a handful and boyl them therein then set it by till it be throughly cold and then barrel it up and keep it till it be ripe 226. To make Naples-Bisket Take of the same stuff the Mackroons are made of and put to it an Ounce of Pine-Apple seeds in a quarter of a pound of stuff for that is all the difference between the Mackroons and the Naples-Bisket 227. To make Chips of Quinces Scald them very well and then slice them into a Dish and pour a Candy Syrup to them scalding hot and let them stand all night then lay them on Plates and searce sugar on them and turn them every day and scrape more sugar on them till they be dry If you would have them look clear heat them in Syrup but not to boyl 228. To make Lozenges of Roses Boyl Sugar to a height till it is Sugar again then beat your Roses fine and moisten them with the juyce of Lemons and put them into it let it not boyl after the Roses are in but pour it upon a Pye-plate and cut it into what form you please 229. To make Conserve of Bugloss-Flowers Pick them as you do Burrage-Flowers weigh them and to every ounce add two ounces of loaf-Sugar and one of Sugar-Candy beat them together till they become very fine then set it on the Fire to dissolve the Sugar and when it is so done and the conserve hot put it into your Glasses or Gally-pots for your Use all the Year 230. To pickle Lemon and Orange-peel Boyl them with Vinegar and Sugar and put them up into the same pickle you must observe to cut them into small thongs the length of half the Peel of your Lemon being pared it is a handsome Savoury Winter Sallet boyl them first in water before you boyl them in Sugar 231. To make Goose-berry-Paste Take Gooseberries and cut them one by one and wring away the juyce till you have got enough for your turn boyl your juyce alone to make it somewhat thicker then take as much fine Sugar as your juyce will sharpen dry it and then beat it again then take as much Gum dragon steeped in Rose-water as will serve then beat it into a Paste in a Marble-Mortar then take it up and print it in your Moulds and dry it in your stove when it is dry box it up for your use all the Year 232. To make Suckets of Lettuce-stalks Take Lettuce stalks and peel away the outside then parboyl them in fair water and let them stand all night dry