set them on the fire and when they boyl up take them off and let them stand 2 days and then boyl them again once more 34. To preserve Currants 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 Goose-berries and put them in an earthe Pitcher and set it in a Kettle of water till they be soft then put them in a sieve and let them stand till all the juice be out and weigh the juice and as much Sugar as Syrup first Boyl the Sugar to a Candy and take iâ— off and put in the juice and set them in the press till they be dry 36. 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 iâ— and season it 37. To make Angelets 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 2 days till it be pretty stiff then slip it out and Salt it a little at both ends and when you chink it is salt enough set it a drying and wipe them and within a quarter of a year they will he ready to eat 28. To make Jelly of Harts-horn Take 4 Ounces of shavings of Harts-horn of the inside and 2 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 jellieth it is boyled enough then being warm take it off the fire and strain it hard through a Cloth and set it a cooling till it be a hard Jelly then take 2 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 3 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 Cloth and let it cool And of this take 4 spoonfuls in the morning fasting and at 4 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 from spotâ—ing 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 〈◊〉 your Plumbs and it together in your Preserving â—â—aâ—â—es 40. To make Rosemary-water Take Rosemary and the flowers in the midst of May before the Sun rise strip the Leaves and the Flowers from the stalks take 4 or 5 Elecampane Roots and a handful or 2 of Sage and Roots together till they be very small then take 3 Ounces of Cloves and so much of Mace and half a pound of Anniseeds and beat all these Spices every one by themselves then take the Herbs and the Spices and put thereto 4 or 5 Gallions of good White-wine then put in all these herbs and 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 16 Pomwater apples cleansed and boyled in Rose-water add to these Rose-wood Sassafras Roots of Orrice Floreirtine of each six Drams of Benzoin Storax Calamita half an Ounce of each and so make it into an Oyntment 42. To make Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them small and put them in a hempen cloth and without fire by degrees press out the Oyl 43. An Excellent Water against fits of the Mother Take Briony-roots Elder berries ripe drest at a gentle heart in a Furnace and cleans'd from their stalks of each 2 Onnces leaves of Mugwort Bittany Peatherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sun of each half an Ounce peels of Oranges the out-side dry'd and Ounce and a half Mirrh Castoreum of each 3 drams Saffron 1 dram pouder them and steep them 8 days in 2 quarts of the Spirit of Wine then strain them through a very quick Hair-strainer keep the Liquor in a glass very well stopt 44. To make Syrup of Wormwood Take Roman Wormwood or Pontick Wormwood half a pound of red Roses 2 Ounces Indian Spike drams old White-wine and juice of Quinces of each 2 pints and a half bruise them in an earthen Vessel 24 hours then boyl them till half be Wasted strain it and put to the straining two pounds of Sugar and boyl it to a Syrup 45. To make Conserve of Quinces Take 3 quarts of the juice of Quinces Clarified boyl it until two parts be wasted then put to it 2 pounds of white Sugar then boyl them to the thickness of Honey 46. To make Syrup of Poppies Take the heads and seeds of white Popy and of black of each 50 drams Venus hair 15 Licorice 5 drams Jnjubes 30 drams Lettice seed 40 drams add of the seeds of Mallows and Quinces tied up in a fine rag of each 1 dram and a half boyl them in 8 pints of Water until half be wasted strain it and to 3 pound of Liquor put thereto Perides and Sugar of each 1 Pound boyl them to a Syrup 47. To make Honey of Roses Take of white Honey despumed fresh juice of red Roses one pound put them into a Skillet and when they begin to boyl throw into them fresh red Rose-leaves picked 4 pounds and boyl them till the juice be wasted always stirring it then strain it and put it up in an earthen Pot. 48. To make Syrup of Lemons Take of the juice of Lemons purified by going thro' woolen strainer with crushing 3 quarts and a half â—nd of white Sugar
then put them into Boxes for use 67 To make Sugar Plates Take serced Sugar and make it up in a paste with Gum-Dragon steeped in Rose-water and when you have brought it into a perfect Paste rowl it as thin as e're you can and then print it in moulds of what fashion you please let them dry 68. To make Pomander Take half an Ounce of Benjamin and as much Storax and Labdanum with 6 grains of Musk and as much Civet and 2 grains of Ambergreese and one dram of sweet Balsam then ronl it up in Beads as big or as little as you please and whilst hot make holes in them for your use 69. 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 Culender and let them cool then strain them through a piece of Canvas from their stones and skins then set them over the fire again with a good quantity of red Wine so boyl it stirring it till it be thick and when it is even boyled enough put in a Convenient proportion of Sugar stir it well together and put it into your Gally pots 70. To Bake Oranges Peel the Bark off and boyl them in Rose-water and Sugar till they are tender then make your Pye and â—et them whole in it and put the Liquor they were boyled in into the Pye season it with Sugar Cinamon and Ginger 71. To preserve Peaches Take a pound of your fairest and best coloured Peaches and with a wet linnen cloth wipe off the white coar of them then parboyl them in half a pint of White-wine and a pint and a half of running Water and being parboyld peel of the white skin of them and then weigh them take to your pound of Peaches 3 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 heighth of a Syrup then put in your Peaches and let them boyl in the Syrup a quarter of an hour or more then put them up and keep them all the Year 72. To preserve Goosberries Take Goose-berries or Grapes or Barberries and take somewat more than their weight in Sugar beaten fine lay one laying of Fruits and another of Sugar till all are laid in your preserving Pan then take 6 spoonfuls of fair Water and boyl your Fruits therein as fast as you can untill 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 73. To preserve Angelica Roots Wash the Roots slice them very thin and lay them in Water 3 or 4 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 4 pints of Water and 2 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. Andrew's time is the best time to do them in all the Year 74. To make Syrup of Quinces Take of the juice of Quinces clarified 3 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 to a Syrup and Perfume it with a dram of Cinamon Cloves and Ginger of each 2 Scrupels 75. To make Walnut Water Take of green Walnut a pound and a half Garden Radish-roots 1 pound green Asarabacca 6 Ounces Radish-seeds 4 Ounces bruise them and steep them in 3 pints of White-wine Vinegar for 3 days then distil them in a leaden Still till dry 76. To make treacte-Treacte-water Take of the juice of green Walnuts 4 pound juice of Rue 3 pound juice of Carduus Marigolds and Balm of each 2 pound green Petasits Roots 1 pound and half Roots of Burrs 1 pound Angelica and Masterwort of each half a pound Leaves of Scordium 4 handfuls old Venice-treacle and Methridate of each 8 Ounces Canary 6 Quarts Vinegar 3 quarts juice of Lemons 1 quart digest them 2 days either in Horse-dung or Bath the Vessel being close shut then distil them in Sand in which you may make a Theriacal extraction 77. To make Syrup of Cinamen Take of Cinamon grosly bruised 4 Ounces steep it in White-wine and small cinamon-Cinamon-water of each half a pound 3 days in a glass by a gentle fire strain it and with a pound and a half of Sugar boyl it to a Syrup This Syrup refreshes the vital Spirits and cherisheth the Heart and Stomach helps digestion and cherisheth the whole Body exceedingly 78. To make Syrup of Citron-Peels Take of fresh yellow Citron Peels 5 Ounces the berries of Cherms or the juice of them brought over 2 drams spring water 2 quarts steep them all night boyl them till half be consum'd take off the Scum strain it and with 2 pound and a half of the whitest Sugar boyl it into a Syrup let half of it be without Musk but Persume the other half with 3 grains of Musk tied up in a Bag. 79. To make Syrup of Hartshorn Take of Harts-horn 3 handfuls Polypodium of the Oak the roots of both sorts of Bugloss barks of the roots of Capers and Tamaris of each 2 Ounces Hops Dodder Maiden-hair Balm of each 2 handfuls boyl them in 5 quarts of spring-water till it comes to four strain it and with 4 pound of Sugar make it into Syrup according to Art 80. An everlasting Oyl Perfume for Gloves Take Benjamin two Ounces Storax and Calamint each an Ounce the 2 first must be finely beaten by themselves then take a pound of sweet Almonds and mix it with the Storax and Benjamin upon a Marble stone then put it into an earthen pot with more Oyl then put in your Cloves poudered so let it stand close covered and when you will perfume a pair of Gloves take a little fair Water in a spoon and wipe your Gloves fine with it take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry 81. An excellent water for a Consumption Take 3 pints of Milk and one pint of red Wine 24 yolks of Eggs beat them very well together then add so much white-bread as will drink up the Wine put to it some Cowslip Flowers and distill them Take a spoonful of this Morning and Evening in Chicken or Mutton Broth and for a Month it will cure any Consumption 82. 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 Licorish about 2 quarts of water boil all together till half be consumed then strain it when it is cold drink it your Licorish must be sliced into small pieces 83.
into the Rinds or Fruits 128. To make Leach Lombard Take half a pound of blanched Almonds 2 ounces of Cinamon beaten and Searced half a pound of Sugar beat your Almonds and strow on your Cinamon and Sugar till it come to a Paste then roul it and print it as aforesaid 129. To make rare Damask-water Take a quart of Malmsey-Leaves or Malmsey 1 handful of Marjoram as much Basil 4 handfuls of Lavender 1 handful of Bay-leaves 4 handfuls of Damask-Rose-Leaves as many red Roses the Peels of 6 Oyanges or else one handful of the tender Leaves of Walnut-trees half an Ounce of Benjamin Calamus Aromaticus as much Camphire 4 drams Cloves an ounce Bildanum 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 6 Days then Distill it with a soft Fire and set it in the Sun 16 Days with 4 Grains of Musk bruised this Quantity will make 3 quarts of Water 130. To make Wash-halls Take Storax of both kinds Benjamin Calamus Aromaticus Lapdanum of each alike bray them to pouder with Cloves and Orris beat them all with a sufficient quantity of Soap till it be stiff then work them like Paste and make round balls thereof 131. To make a Musk Ball. Take Nutmegs Mace Cloves Saffron and Cinamon of each the weight of Two-pence and beat it to fine Pouder add as much Mastick of Storax the weight of Six-pence of Lapdanum the weight of Ten-pence of Ambergreese the weight of Six-pence and of Musk 4 Grains dissolve and work all these in hard sweet Soap till it come to a stiff Paste and then make balls thereof 132. To make Imperial Water Take a Gallon of Gascoign Wine Ginger Galingal Nutmegs Grains Cloves Anniseeds Fennel-seeds Caraway-seeds of each one Dram Sâ—ge Mint red-Roses Time Pellitory Rosemary Wild Thyme Camomile and Lavender of each a handful then beat the Spices small and the Herbs also and put altogether in the Wine and let it stand so 12 Hours stirring it divers times then Distill it with a Limbeck and save the first Water for it is best Of a Gallon of Wine you must not take above a quart of Water This water Comforteth the vital Spirits and Helâ—eth the Inward Diseases that come of Cold as the Palsie and Contraction of Sinews it also Killeth Worms and Comforts the Stomach it Cureth the Cold Dropsie helpeth the Stone and stinking Breath and maketh one seem Young 133. To make Verjuice Gather your Crabs as soon as the Kernels turn Black and lay them a while in a Heap to Sweat then Pick them from the Stalks Blacks and Rotteness then Crush and beat them all to pieces in a Tub then make a Bag of Course Hair-cloth as big as your Press and Press it as long as any Moisture will drop out having a clean Vessel underneath to receive the Liquor then Tun it up in sweet Hogs-heads and to every Hogs-head put 6 Handfuls of Damask Rose-leaves then bring it up and spend it as you have occasion 134. To make dry Sugar Leach Blanch your Almonds and beat them with a little Rose-water and the white of an Egg and then beat it with a good quantity of Sugar and work it as you would work a piece of Paste then Roul it and Print it only be fare to strew Sugar in the Print for ferr of Cleaving to 135. To make fine Jumbals Beat a pound of Sugar fine then take the same quantity of fine wheat Flower and Mix them together then take 2 Whites and 1 Yolk of an Egg half a quarter of a pound of Blanched Almonds then beat them very fine all together with half a pound of sweet Butter and a spoonful of Rose-water and so work it with a little Cream till it come to a stiff Paste then â—oul them forth as you please you may add a few fine dryed Anniseeds finely Rub'd and strewed into the Paste with Coriander-seeds 136. To make Spirit of Roses Bruise the Rose in his own Juice adding thereto being Temperately Warm a Convenient Proportion either of Yeast or Ferment leave them a few days to Ferment till they get a strong and Heady smell near like to Vinegar then distill them and draw so long as you can find any scent of the Rose to come then distill it again so often till you have purchased a perfect Spirit of the Rose You may also Ferment the Juice of Roses only and after Distill it 137. To make Syrup of Elder Take Elder Berries when they are Red bruise them in a stone Morter strain the Juice and boyl it away to almost half Scum it very Clean take it off the Fire whilst it is Hot put in Sugar to the Thickness of a Syrup put it no more on the Fire when it is Cold put it into Glasses not filling them to the Top for it will work like Beer 138. To make Oranges of Water Take 2 quarts of the best Malaga-Sack and put in as many of the Peels of Oranges as will go in Cut the White clean off sleep them 24 Hours then still them in a Glass-still and let the water run into the Receiver up on fine sugar Candy You may still it in an ordinary Still 139. To make a Cordial of great virtue Take a pint and a half of the strongest Ale as may be gotten 20 Jordan Almonds clean Wiped but neither Wash'd nor Blaunch'd with 2 Dates Minced very small and Stamped then take the Pith of Young Beef the length of 12 Inches lay it in Water till the Blood be out of it then strip the Skin off it and stamp it with the Almonds and Dates then strain them altogether into the Ale boyl it till it be little Thick give the party in the Morning 6 Spoonfuls and as much when he goeth to Bed 140. An excellent surfeit-Surfeit-Water Take Cellandine Rosemary Rue Pellitory of Spain Scabious Angelica Pimpernel Worm-wood Mugwort Bettony Agrimony Balm Dragon and Tormentile of each half a pound shred them somewhat small and put them into a narrow Mouthed Pot and put to them five quarts of White-Wine stop it close and let it stand 3 Days and Nights stirring it Morning and Evening then take the Herbs from the Wine and distil them in an ordinary Still and when you have distilled the Herbs distill the Wine also wherein is vertue for a weak Stomach Take three or four spoonfuls at any time 142. To make Syrup of Sugar-Candyed Take Sugar-Candied and put it into a clear Bladder and tie it but so that it may have some Vent then put it into a bason of Water so that the Water come not over the top of the Bladder and cover it with a Pewter Dish and let it stand all Night and in the Morning take of it with a Licorâ—se-stick 143. To make an Excellent Syruâ— against the Scurvey Take of the Juice
White-wine 2 Pound of Sugar and of Cinamon Ginger long Pepper Mace not bruised Grains Galingal Cloves not Bruised of each 2 penny Worth Bruise every kind of Spice a little and put them together in an Earthen Pot for a day then Cast them through your Bags 2 or three times as you see cause and so Drink it 15. To make Almond-Butter Take your Almonds and Blanch them and beat them in a Mortar very small and in Beating put a littlâ— Water when they are beaten pour in water into two pots put half into one and half into another put Sugar to them and stir them let them Boyl a good while strain it and so dish it up 16. To preserve Quinces red Pare your Quinces and core them take as much Sugar as they weigh put to every pound of Sugar 1 quart of Water boyl your Quinces very Leisurely close Covered turn them to keep them from spotting when they are very tender and well coloured boyl the Syrup till it will button on a dish and so put your Syrup to them 17. To pickle Cucumbers Wash them and dry them in a Cloth take Water Vinegar Salt Fennel-tops some Dill-tops and a little Mace make it sharp enough to the taste boyl it a while and take it off and let it stand till cold then put in the Cucumbers and keep them down close and within a week they will be fit to eat 18. To Candy Pears Plumbs Apricocks clear as Amber Take your Apricocks or Plumbs and give every one a cut to the Stone in the Notch then cast Sugar on them and bake them in an Oven as hot as for Manchet close stop let them stand half an hour then lay them one by one upon Glass-plates and so dry them In this manner you may Candy any other Fruit. 19. To preserve Oranges Take a pound of Oranges and a pound of Sugar Peel the outward Rind and the inward white skin off then take juice of Oranges and put them into the juice and boyl them half an hour and take them off 20. To make Oyl of Violets Set the Violets in sallad Oyl and strain them then put in other fresh Violets and let them lye twenty days then strain them again and put in other fresh Vioets and let them stand all the year 21. To make Cream of Quinces Take a roasted Quince pare it and cut it into thin Slices to the Core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quinces to your liking then put in a little Sugar and strain it and always serve it cold to the Table 22. To make a March-Pane Steep 2 pound of pickled Almonds one day and 2 nights in fair Water and Blanch them out of it then beat them well in a Morter and bedeck them with Rose-water put it to your Almonds so many pound of Sugar beat it with your Almonds then make fine Crust of Paste and sprinkle it with Rose-water and Sugar then spread the Stuff on it and bake it at a very soft fire always bedewing it with Damask Water Civet and Sugar and lastly with a gut of Dates gilt or the Kernels of Pine-apple and so set it forth 23. To make Almond Milk Boyl French s Barly as you boyl it cast away the water till you see the water leave to change Colour as you put in more fresh water then put a bundle of Strawberry leaves and as much Cullumbine leaves and boyl it a good while then put in beaten Almonds and strain them and then strain it with Sugar and Rosemary then strew some Sugar about the dish and send it to the Table 24. To preserve Apricocks or Pears Plumbs when green Take the fruit and scald them in water and peel them scrape the spungy substance off the Apricocks or Quinces boyl them very tender taking their weight in Sugar and as much water as to cover them boyl them very Leasurely then take them up and boyl the Syrup till it be thick and when they are cold put them up with your Syrup into your preserving Glasses 25. To pickle French Beans Take your Beans and string them boyl them tender take them off let them stand till they are cold put them into pickle of Beer Vinegar Pepper Salt Cloves and Mace with a little Ginger 26. To make an Excellent Jelly Take 3 Gallons of Water boyl in it a knuckle of Veal and Calves feet slit in two with all the fat clean taken from between the claws let them boyl to a very tender Jelly keeping it clean scum'd and the edge of the pot always wiped with a clean Cloth that none of the scum may boyl in strain it from the meat let it stand all night the next morning take away the top and the bottom and a quart of this Jelly half a pint of Sherry Sack half an ounce of Cinamon and as much Sugar as will season it 6 whites of Eggs well beaten mingle all these together then boyl it half an hour and let it run through your bag 17. To make Aqua Mirabilis Take of Cloves Galanga Cubebs Mace Cardamums Nutmegs Ginger each 1 dram juice of Celandine half a pound Spirit of Wine 1 pint White-wine 3 pints infuse them 24 hours and draw off a quart with an Alembik 28. Dr. Stevens 's Water Take of Cinamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis Fennel Caraways of each 1 dram herbs of Time Mother of Time Mint Sage Penny-royal Pellitory of the Wall Rosemary Flowers of red Roses Cammomile Origanum Lavender of each one handful infuse them 12 hours in 12 pints of Gascoign Wine then with an Alembick draw away 3 pints of the strong 29. To make good Cherry Wine Take the Syrup of Cherries and when it hath stood while bottle it up and tye down the Cork and in short time it will be pleasant Wine 30. To make Wafers Take a pint of Flower a little Dram the yolks of 2 Eggs a little rose-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 Juice stone the Grapes save the Liquor in the stoning take them off and put them up 32. To pickle Purslain Take Purslain and pick it into little pieces and put it into a pot or Barrel take a little water Vinegar and Salt to your taste 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 down and in a Week or two it is fit to eat 32. To preserve green Walnuts Boyl your Walnuts till the water taste 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
Dr. Deodate's Drink for the Scurvey Take Roman Wormwood Carduus Benedictus Scurvey-grass Brook-lime Water-creeses Watertrifoil of each 1 handful Dodder Cetrach Scolopendria Burrage Bugloss Sorrel Vervain or Speedwell of each half a handsul Elicampaine Root one Ounce Raisins of the Sun 3 Ounces slices of Oranges and Lemons of each 13 insuse these in a double glass with so much White-wine as will make a pint and a half of liquor when done 84. A Conserve 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 3 pints of Water stew them closely at first as you do your Roses if you add to them 5 or 6 grains of Ambergreese beaten to fine pouder it will be much more Cordial 85. An excellent Aqua Composita for a Surfeit Take a handful of Rosemary a root of Enulacampane a handful of Hysop half a handful of Tyme 6 handfuls of Sage as much Mint and as much Penny-royal half a handful of Hore-hound 2 Ounces of Liquorish well bruised and as much Anniseeds take two gallions of the best strong Ale and 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 it into a brass pot and set it on a 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 add to it a little Red Fennel 86. To make Balm-water Take 4 gallons of strong stale Ale half a pound of Liquorish 2 pound of Balm two Ounces of Figs half a pound of Anniseeds one Ounce of Nutmegs shred the Balm and figgs very small and let them stand steeping 4 and 20 hours and then put it in a still as you use Aquavitae 87. To pickle Broom-buds Take Broom-buds put them into linnen bags and tye them close then make some brine with vvater 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 vveight on let it lie till it look black boyl them and put them in Vinegar a Week or 2 and they will be fit to eat 88. To make good Rasberry-wine Take a Gallon of Sack in which let 2 Gallons of Rasberries stand steeping the space of 24 hours then strain them and put to the Liquor 3 pound of Raisons of the Sun stoned let them stand together 4 or 5 days being sometime stirred together then pour off 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 89. To make excellent Hipprocas in an instant Take of Cinamon 2 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 put 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 as any Hippocras whatsoever in an instant 90. To make Artifical Malmsey Take 2 Gallons of English Honey put into it eight Gallons of the best Spring water set these in a Vessel over a gentle fire when they have boyl'd gently an hour take them off and when they be cold put them into a small Barrel or Runlet hanging in the Vessel a bag of Spices and set it in the Cellar and in half a year you may drink of it 91. To make Artificial Claret-wine Take 6 Gallions of water 2 Gallions of the best Cyder put thereto 8 pound of the best Malaga raisins bruised in a Morter let them stand close covered in a warm place the space of a Fortnight every two days stirring them well together Then press out the Raisins and put the Liquor into the said Vessel again to which add a quart of the juice of Rasberries and a pint of the juice of black Cherries cover this Liquor with bread spread thick with strong Mustard the Mustard the Mustard-seed being downward and so let it work by the fire side 3 or 4 days then turn it up and let it stand a Week and then bottle it up and it will taste very pleasant far better than our Common Claret 92. Ta make Spirit of Ambergreese Take Amber-greese 2 drams of Musk a dram cut them small and put them into a pint of Wine close up the Glass Hermetically and digest them in a very gentle heat till you perceive they are dissolved then you may use it 2 or 3 drops or more if you please of this spirit put into a pint of Wine gives it a rich Odour or if you put 2 or 3 drops round the brims of the Glass it will do as well half a spoonful of it self or mixt with specifical liquor is a rich Cordial 93. An Excellent sweet water Take a quart of Orange-flower water as much Rose water 4 Ounces of Musk Willow seeds grosly bruised or Benjamin 2 Ounces of Storax an Ounce or Labdanum 6 drams of Lavender flowers 2 Pugils of sweet Marjoram as much of Calamus Aromaticus a dram distill all these in a Glass Still in Balneo the Vessel being very well closed that no vapour breathe forth Note that you may make a sweet water in an instant by putting in a few drops of some distilled Oyls together into some Rose-water and brew them all together 94. Dr. Burge's Plague water Take 3 pints of Muscadine and boyl in it Sage and Rue of each a handful till a pint be wasted strain it and set it over the fire again put thereto a dram of long Pepper Ginger and Nutmeg of each half an Ounce being all bruised together into some rose-Rose-water and brew them all together 95. To make Syrup of Hysop Take of Hysop 1 handful of Figs Raisins Dates of each an Ounce boyl these in 3 pints of water to a quart then strain and clarifie it with the whites of a Eggs and 2 pound of Sugar and so boyl them to a Syâ—â—â— and being boyled enough keep them all the year 96. To make Rosa-Solis Take Liquorish 8 Ounces Anniseeds and Carraway of each an Ounce Raisins ston'd and Dates of each 3 Ounces Nutmegs Ginger Mace of each half an Ounce Galingal a quarter of an Ounce Cubebs 1 dram Figs 2 Ounces Sugar 4 Ounces bruise these and distill them with a Gallon of Aquavitae as the rest when it is distilled you must colour it with the Herb Rosasolis or Alkanet Root 97. To make Museadine Comfits Take half a pound of Musk Sugar beaten and searced then take Gumdragant steeped
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 41. For Curing of Deafness Take Herb of Grace and pound it then strain it and take two spoonfuls of the Juice 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. 42. 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 is 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 43. To Procure Conception Take of Syrup of Mother-wort Syrup of Mugwort half an Ounce of spirit of Clary 2 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 3 drams Cinamon Saffron in fine powder of each a scruple Conserve of Vervain Pine-apple Kernels picked and peeled of each 2 drams stamp and work all these Ingredients in a Morter to an electuary then put it 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 four a Clock Afternoon and as much at night going to Bed but be sure do not use violent exercises 44. 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 45. 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 46. 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 47. For the Falling-sickness Take powder of Hartshorn and drink it with Wine and it helpeth the Falling Evil. 48. For the Tooth-Ach Take Featherfew and stamp it and strain it and drop a drop or two into the contrary Ear to the pain and lye still half an hour after 49. For a Wen. Take Black-soap and mix with unslaked Lime made 〈…〉 50. For the Wind. Take the Juice of Red Fennel and make a Posset of Ale therewith and drink thereof 51. For the Dropsie Take two Gallons of New Ale then take Serwel Calamus Aromaticus Galingale of each two Penny worth of Spikenard four Penny-worth stamp all together and put them into a bag and hang it in the Vessel and when it is four days old drink it Morning and Evening 52. For a scald Head Wash thy Head with Vinegar and Camomile stampt and mingled together there is no better help for the Scald or grind white Hellebore with Swines Grease and apply it to the Head 53. To make Plague-Water Take a handful of Sage and a handful of Rue and boyl them in three pints of Malmsey or Muscadine till one pint be wasted then take it off the Fire and strain the Wine from the Herbs then put into the Wine two penny-worth of long Pepper half an ounce of Ginger and a quarter of an ounce of Nutmegs all grosly bruised and let it boyl a little again Then take it off the Fire and dissolve it in half an ounce of good venice-Treacle and a quarter of an ounce of Methrido and put to it a quarter of a pint of strong Angelica water so keep it in a Glass close stopped for your use This Water cureth Small-Pox Measles surfeits and Pestilential-Feavers 54. A precious Eye-Water Take of the best White-wine half a pint of white-rose-water as much of the Water of Celendine Fennel Eye bright and Rue of each two ounces of prepared Tutia six ounces of Cloves as much sugar Rosate a dram of Camphire and Aloes each half a dram wash the Eyes therewith 55. A Cordial Julep Take water of Endive Purslain and Roses of each 2 ounces sorrel water half a pint Juice of Pomegranats and for lack thereof Vinegar 4 ounces Camphire 3 drams sugar 1 pound boyl all these together in the form of a Julep and give 3 or 4 ounces thereof at a time 56. To make Green Oyntment Take a pound of Swines Grease 1 ounce of Verdigrease half a scruple of Sal Gemmae this oyntment may be kept 40 years it is good against Cancers and Running sores it fretteth away dead flesh and bringeth new and healeth old Wounds put it within the Wound that it fester not 57. For Fits of the Mother Take a brown Toast of four Bread of the nether â—rast and wash it with Vinegar and put thereto Black-soap like as you would butter a Toast and lay it under the Navil 58. For Rickets in Children Take of Fennel-seeds and Dill-seeds but most of the last boyl them in Beer and strain it and sweeten it with Sugar and let the Child drink often Probatum 59. For the Shingles Take the Green leaves of Colts-foot stamped and mingled with Honey apply it and it will help 60. To heal a Fistula or Vlcer Take Figs and stamp them with Shoâ—-makers Wax and spread it upon Leather and lay it on the Sore and it will heal 61. For a Woman in Travail Take 7 or 8 leaves of Bettony a pretty quantity of Germander a branch or two of Penny-royal 3 Marygolds a branch or two of Hyssop boyl them all in a pint of White wine or Ale then put into it Sugar and Saffron and boyl it a quarter of an hour more and give it to drink warm 62. To make a Woman be soon delivered the Child being dead or alive Take a good quantity of the best Amber and beat it exceeding small to powder then searce it through a fine
into a pint of good White-wine put them into the Herbs with 3 spoonfuls of Honey and 5 spoonfuls of the Water of a Man-child that is sound mingle all together and boyl them over the Fire and when it is boyled strain it through a Cloth and put it into a Glafs and stop it well and close till you use it and when you need it put a little thereof into the sore Eyes with a Feather but if it be dry temper it with White-wine and it profiteth much all manner of sore Eyes This water was used by King Edward the Sixth 87. My Lord Dennies Medicine for the Gout Take Burdock leaves and stalks cut them small and stamp them very small then strain them and cleanse them and when you have so done put them into Glasses and put pure Oyl of Olives on the the top of them and stop it stop it from the Air and when you would use it for the Gout pour in into a Porringer and warm it and wet Linnen Cloths in it and apply it warm to the grieved place warming your Cloths one after another as they grow cold that are on 88. Dr. Steven's Sovereign Water Take a Gallon of good Gascoin Wine then take Ginger Galingale Cancel Nutmeg Grains Cloves Anni-seed Carraway-seeds of each a dram then take Sage Mint Red Roses Thyme Pellitory Rosemary Wild Thyme Camomile Lavendar of each a handful then bray both Spices and Herbs and put them all into the Wine and let them stand for twelves hours divers times stirring them then distil in an Alembick but keep that which you distil first by it self for that is the best but the other is good also but not so good as the first This Water comforteth the Vital Spirits and helpeth inward diseases which come from Cold it helps Conception in Women that are Barren and killeth Worms â—n the Body it cureth the old Cough and helpeth the Tooth-ach it comforteth the Stomach and cureth a stinking breath it preserveth the Body in good liking and makes them look young 89. The Water called Aqua Mirabilis and Pretiosa made by Doctor Willoughby Take of Galingales Cloves Mace Cucubes Ginger Cardanum Nutmegs Mellilot saffron four ounces and beat all these into powder Agrimony water the quantity of a dram and somewhat more then take of the juice Celendine half a pint and mingle all these together with a pint of good Aqua-Vitae and 3 pints of White-wine put all these together in a Still of Glass and let it stand all Night then distill it with an easie Fire This Water dissolveth the swelling of the Lungs without any Grievance and helpeth and comforteth them being Wounded and suffereth not the Blood to putrifie he shall never need to be let Blood that useth this Water it suffers not the Heart to burn nor Melancholly nor Rheum to have dominion above Nature it also expelleth Rheum and purifieth the Stomach 90. To make Allom-Water Take a pound of Allom and beat it to powder then take a Gallon of clean Water and set it on the fire letting it boyl till all the Allom be melted then take it off the Fire and when it is cold put it into a Glass and keep it for use 91. To make an Excellent Electuary called the Electuary of Life Take Scorlegio Morre Gentiana Grandoret and Jalaim of each a little quantity stamp them and mingle them with Honey that hath been well boyled on the Fire and scummed clean This is excellent for Sickness in the Stomach or pain in the Belly Heart or Head or for those that are bitten with any Venomous Beast or poysoned it must be taken in water 3 or 4 spoonfuls at a time in the Morning fasting if the Disease be of any long standing he must drink it fifteen days together and he will be whole 92. Against Heat of the Liver Take Fennel Endive Succory Plantain of each alike distil them with Red Wine and Milk and use it every Morning nine spoonfuls at a time with a draught of Wine and Sugar or else five spoonfuls thereof alone 93. For swooning fits For swooning and weakness of the Heart in Fever and Sickness or if it come from other Cause stamp Mints with Vinegar and a little Wine if the Patient have no Fever then toast of bit of Bread till it almost burnt and put it therein till it be well soaked then put it in the Nose of the Patient and rub his Lips Tongue Gums Teeth and Temples and let him chew and suck the moistness thereof and swallow it 94. A Water for the Eyes to make a Man see in forty days who hath been blind seven Years before if he be under fifty Years of Age. Take smalledge Fennel Rue Betony Vervain Agrimony Cinquefoyl Pimpernel Eye-bright Celandine sage of each a quartern wash them clean and stamp them do them in a fair Marshing-pan put thereto a quart of good White-wine and the powder of thirty Pepper-corns 6 spoonfuls of live Honey and 10 spoonfuls of the Urin of a Man Child that is wholesome mingle them well together and boyl them till half be wasted then take it down and strain it and afterwards Clarifie it and put it into a Glass Vessel well stopt and put thereof with a feather into the Eyes of the Blind and let the Patient use this Medicine at night when he goeth to Bed and within forty days he shall see It is good for all manner of sore Eyes Wild-Tansie-water iâ— good for the Eye-sight and eating of Fennel-seed iâ— good for the same 95. For a Web in the Eye The Leaves of White-honey-suckles and Ground Ivy of each a like quantity ground together and put every day into the Eye cureth the Web. Or else Salt burnt in a Flaxen-cloath and tempered with Honey and with a Feather anointed on the Eye-lids killeth worm that annoy the Eye-lids 96. For the moist Scabs after the small-Pox Take Lapis Calaminaris Letharge of Gold and Silver of each two drams Brimstone and Ceruse two ounces bring all these into a fine Powder and then beat then in a Morter with so much Barrows-grease as is sufficient to make it up in an Oyntment and anoint the places therewith Evening and Morning 97. To bring down the flowers Take of Alligant Muscadine or Claret a pint burn it and sweeten it well with Sugar put thereto two spoonfuls of Sallet-Oyl then take a good Bead of Amber in powder in a spoon with some of the Wine after it take this Evening and Morning 98. To stay the flowers Take Amber Coral Pearls Jeat or each alike grind them to a fine powder and serse them take as much as will upon a six pence with Conserve of Quinces and drink a draught of New Milk after it Use this every Morning 99. To Cure Corns Take Beans and chew them in your Mouth and tye it fast to your Corn and it will help Do this at Night 100. To make Oyl of Roses Take red Rose-leaves a good quantity and stamp 'em
them in a Sieve by the Fire and make Pouder 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 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 Distill them together in Fair Water and wash the Head with it also sprinkle the Hair while it is Combing with the Pouder of Cloves Roses Nutmegs Cardamum and Galingale with Rose water also the Head being 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 Pouder then take Beech-mast and the Leaves of Enula Campana and stamp the Herb and them altogether then Seeth them together with Honey and Anoint the place therewith and strew the Pouder thereon and this will make the Hair Grow 7. To take away Hair Take the Juice 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 Glo-worm Stamped and it hath the same Virtue 8. For the falling of Hair Take the Ashes of Pidgeons-dung in Lye and wash the Head therewith also Walnut-leaves beaten with Bears-Suet restoreth the Hair that is plucked away 2. To make the Face fair Take the Flower of Beans and distill them wash the Face with the Water 10. For cleansing the 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 it by an Alimbeck with a strong and careful Fire 12. To Beautify the face Take of Cuckow-pintle a prety Quantity Bruise the thick parts with Rose-water dry them by the Sun 3 or 4 days then pouring more Rost-water on it use it 13 To make the face look Youthful Take two Ounces of Aquavita Bean-flower-water and Rose wateâ— each 4 Ounces Water of Water-Lillies 6 ounces mix them all and add to them one dram of the whitest Tragacanth set it in the Sun 6 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 Lack Virginis or Virginis Milk to make the face Neck or any part of the Body fair and White Take of Alumen Plumosi half an Ounce and also add thereto of Camphire one Ounce of Roch-Allom one Ounce and a Dram Sal Gemmi half an Ounce of White Frankincense 2 Ounces Oyl of Tartar one Ounce and a half make all these into most fine Pouder and mix it with one quart of rose-Rose-water set it in the Sun and let it stand 9 days often stirring it then take Lethagge of Silver half a pound beat it fine and Searse it then Boyl it with one pint of White-wine Vinegar till 1 third be Consumed ever stirring it with a Stick while it Boyleth then distill it by a Philter or let it run through a Jelly-bag then keep it in a Glass Vial and when you will use those Waters take a drop of the one and a drop of the other in your Hand and it will be like Milk which is called Laâ— Virginis wash your Face or any part of your Body therewith it is most precious for the same 16. To take away Sun-burn Take the Juice of Lemon and a little Bay-Salt and wash your Face or Hands with it and let them dry of themselves and wash them again and you shall find all the Sun-burn gone 17. To make the face fair Boyl the Flowers of a Rosemary in White-wine with which wash your Face 18. To Clear the Skin and make it White Take fresh Boars grease and the white of an Egg and Stamp them together with a little Pouder of Bayes and therewith Anoint the Skin and it will clear the Visage and make it White 19. To take away freckles in the face Anoint your Face with Oyl of Almonds and drink Plantain-water or Anoint your Visage well and often with Hairs Blood 20. To Smooth the Skin Mix Capon 's grease with a quantity of Sugar and let it stand a few days close Covered and it will turn to a clear Oyl with which Anoint your Face 21. To Blanch the face Take the Pulp of Lemons and take out the Kernels and put to them a quantity of fine Sugar Distill these and keep the Water to wash your Face every Night 22. To take away the Holes or Pits in the face by reason of the Small-pox For helping of this Accident I have tried many things and the best means I have found is to Wash the Face one day with the distilled water of strong Vinegar and the next day with the Water wherein Bran and Mallows have been Boyled and continue this 20 days or a Month together 23. For the Redness of the Hands or the face after the Small-pox Take Barley Beans Lupines of each one Handful bruise them all in a Morter grosly and Boyl them in 3 pints of Water till it grow thick like a Jelly then strain it and Anoint the Face and hands three or 4 times a day for 3 or 4 days together and then Wet the Face and Hands as often with this Water following 24. Another Take Vine-leaves 2 Handfuls Bean-flower Dragon Wild Tansie of either one Handful Camphire 3 Drams 2 Calves Feet the Pulp of 3 Lemons a pint of Row Gream Shred the Herbs small as also the Lemons and Break and Cuâ— the Calves-feet small then mix them together and distill it in a Glafs-Still and use it Also the Water of May-dew is excellent good for an high Colour or Redness in the Face 25. For Pimples in the face Wash your Face with Warm Water when you got Bed and let it dry Then take the white of an Egg and put it into a Saucer and set it upon a Chafing-dish of Coals and put it into a piece of Allom beat it together with a Spoon till it become thick then make a Round Ball and therewith Anoint the Face where the Pimples are 26. For Morphew or Scurf of the face or Skin Take of Brimstone beaten into Pouder 2 Ounces mix it with as much black Soap that stinketh and tye the same in a Linnen-cloth and let it hang in a pint of strong Wine-Vinegar or Red-Rose-Vinegar for the Space of 8 or 9 Days and wash the Scurf dipping the Cloth in the Vinegar Rubbing it therewith and let it dry of it self 27. For
Boyl half a peck of Oats in a quart of Water till its dry then anoint your Hands with Pomatum and after they are well Chased 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 stem of the Oats do this 3 or 4 times and it will do 51. To take away Pock-holes or 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 2 or 3 Poppies the reddest you can get and quarter them taking out the Kernel distil them in a quart of Red-Cows-Milk and with the water wash your Face 54. An excellent Beauty Water used by the D. of C. Take of white Tartar 2 drams Camphire 1 dram Coperas half a dram the whites of 3 or 4. Eggs the juice of a couple of Lemons Oyl of Tartar 4 ounces and as much Plantain-water white Mercury a penny-worth 2 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 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 53. Against a stinking Breath Take a handful of Wood bine and as much Plantain bruise them very well then take a pint of Eye-selt and as much water with a little Honey and 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 54. To Procure an Excellent Colour and Complection to the Face used by the C. of S. Take 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 Eye-sight destroyeth Worms and is good for the Stomach Liver and Lungs 55. 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 56. To procute Beauty an Excellent Wash Take 4 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 6 or 8 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 7 or 8 days it will be dulcified and then it is prepared lay it on with Oyl of white Poppy 57. A beauty-water for the face by Madam G. Take Lye that is not too strong and put 2 peeâ—s of Oranges and as much Citron-peel Blossoms of Camomile Bay-leaves and Maiden-hair of each a handful of Agrimony 2 or 3 ounces of barly-straw chopt in pieces a handful as much Fenugreek a pint of Vine-leaves 2 or 3 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 58. 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 purge the Head with Pills of Colchie or of Hiera-picra Or if the stink of the Nose come from the Stomach Purge first 59. 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 Centarium and stir them together and put thereto raw Eggs and stir them well together and with this Oyntment anoint your hands and within three or four days using thereof they will be white and clear 60. A sweet Water for the Hands Take of the Oyl of Cloves Mace or Nutmegs 3 or 4 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 it will be very sweet water and will cleanse and whiten the Hands very much 61. 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 62. To make the Nails grow Take wheat-flower and mingle it with Honey and lay it to the Nails and it will help them 63. For Nails that fall off Take Powder of Agrimony and lay it on the place where the Nail was and it will take away the Aching and make Nails grow 64. For Cloven Nails Mingle Turpentine and Wax together and lay it on the Nail as it groweth cut it and it will heal 65. For Nails that are rent from the flesh Take some Violets and stamp them and fry them with Virgins Wax and Frankincense and make a plaister lay it to the Nail and it will be whole 66. Another Anoint your fingers with the ponders of brimstone Arsnick and Vinegar and you shall find great ease 67. For Stench under the Arm-holds 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 3 or 4 times 63. For the Yellow Jaundice Take the Juice Wormwood and Sorrel or else make them in Syrup and drink it at Morning 69. 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 70. To smooth the skin from 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 71. For taking away Spots in the face after the Small-Pox Mix the juice of Lemons with a little bay-salt and touch the spots therewith oftentimes in a day for it is excellent good 72. A good Oyntment for the same Take Oyl of sweet Almonds Oyl of White Lillies of either one ounce Capons grease Goats tallow of each 4 drams Litharge of Gold one dram and a half Roots of Briony and Ireos of either one scruple Sugar-Candy white one dram make powder of all those that may be brought into powder and searce them then put them all in a Mortar together beat them together and in the working put thereto Roses Bean-flower and white lilly-Lilly-water of each a good spoonful put in by little and little and so work
them together till they become an Oyntment anoint your face and hands with it every Evening and in the Morning wash it away in water boyled with Barley Wheaten bran and with the seed of Mallows 73. A beauty water Take of Bean-flowers 6 handfuls lemon-Lemon-water one pint Lilly-roots 8 ounces Bean-flower a pound Gum Arabick and Tragacanth of each one ounce distill all these together and wash the face therewith 74. Another Approved Take of distilled Turpentine 2 pound frankincense 3 ounces Mastick Dragon's-blood of each half an ounce powder them and mix them with Turpentine-water and distill them again then take of fresh hogs-grease melted one pound 2 drams of Cloves 3 Nutmegs Gold one dram Silver 2 drams powder them finely and distill them in an Alembick 75 To take away freckles and scars in the face Take of Aque-vitae four times distilled 3 parts the tops of Rosemary-flowers 2 parts steep them together a day and a night in a vessel well stopt then distil them 76. 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 Complection 77. To make the face Youthful Take 2 Calves feet River-water 9 Quarts boyl them till one half be wasted then add 1 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 87. A Water to whiten the Skin and take away Sun-burn Take of Rain-water the juice of unripe Grapes 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 4 whites of Eggs after it is cold and keep it for use 79. To clear the face Take of Lilly-roots roots roasted under the Ashes one pound bruise them in a Mortar to which add Sugar-Candy 3 ounces make an Oyntment to apply to the Face 80. To take away Ring-worms in the face Take of Vinegar of Squills 2 ounces Aloes the juice of sower Dock Oyl of Tarter of each 3 drams make a Leniment 81. An Oyntment for beautifying the face Take of Citron Oyntment fresh made 3 ounces sweet Almonds very well bruised flower of Beans of each 1 dram the bone of the Fish sepia Harts-horn Barley-flower each two drams incorporate them all with Honey 82. Another excellent beautifier Take of Pomatum 2 ounces Citron Oyntment 4 Ounces mix and anoint the Face therewith Night and Morning and afterwards wash your Face with bean-flower-Bean-flower-water 83. An Oyntment to illustrate the face Take the Oyl of the Marrow of a Hart 2 ounces Oyl of Gourd-seed 1 ounce Goats-fat washt Turpentine each half an Ounce new Wax 3 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-bran-water 84. 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 15. 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 86. An Excellent beautifier 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 87. To cure a Red face Take 4 ounces of Peach-Kernels Goard-seed two Ounces bruise them and make an Oyl to anoint the Face Morning and Evening 88. 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 89. 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 90. To take away the wrinkles of the face Take Oyl of Turkey-millet and the decoction of the Berry of the same and it will mollify and consolidate Wrinkles Also Oyl of Nuts is very good for the same 91. To cleanse the Body and make it comely Take of Sage Lavendar-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 2 hours before Meat 92. A Sweet-scented Bath for Ladies Take of Roses Citron-peels Citron-flowers Orange-flowers Jasimine bays Rosemary Lavender Mint Penny-royal of each a sufficient quantity boyl them together gently and make a bath to which add Oyl of Spike 6 drops Musk 5 grains Ambergrease 3 grains sweet Asa 1 ounce let her go into the bath 2 hours before Meat 93. 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 94. To starch Tiffanies or Lawns You must soap your Tiffany on the Hems or Laces only with brown Soap then wash them very well in 3 Lathers pretty hot and let your last Lather be made thin of the Soap do not rince them nor wring them hard then dry them over brimstone and keep them all the time from the Air for that will spoil them then make your Starch of a reasonable thickness and blue it as you please and to a quarter of a pound of Starch put as much Allom as a Hasel-nut boyl it very well and strain it and while it is hot wet your Tiffanies with it very well and lay them in a Cloth to keep them from drying then with your hands clean and dry them then hold your Tiffanies to a good Fire till they be thorough hot then clap them and rub them between your Hands from the Fire till you see they be very clear then shape them by a piece of Paper cut out by them before they are washed and Iron them with a good hot Iron and then they will look Glossy like new Tiffany And so you also starch Lawns only remember to Iron them upon a Cloth wetted and rung out again and turned on the wrong side and instead of Starch you may sometimes use Gum Arabick in Water and when it is dissolved wet the Lawns in that instead of Starch and hold them to the Fire as afroesaid clapping and rubbing them till they are very clear 95. To make clean Gold and Silver Lace You must pull off your Lace from your Garment and being laid
and season it with Sugar 162. To make Quince Cream Take a roasted Quince pare it and cut it into Thin slices to the Core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quince to your liking then put in a little sugar and strain it and always serve it cold to the Table 163. To Preserve Barberries Take one pound of Barberries pickt from the stalks put them in a pottle Pot and set it in a brass pot full of hot Water and when they be Stewed strain them and put to them a pound and a half of Sugar and put to them a pint of Red Rose-water and boyl them a little then take half a pound of the fairest Clusters of Barberries you can get and dip them in the syrup while it boyleth then take the Barberries out boyl the syrup while it is Thick and when cold put them in the glaâ—ses with the Syrup 164. To make Cullice Take a Cock and dress him and boyl him in White-wine Scum it clean and clarifie the Broth being first strained then take a pint of sweet Cream and strain it and so mix them together then take beaten Ginger fine Sugar and Rose-water and put them altogether and boyl it a little more 165. To make a Cordial strengthning Broth. Take a Red-Cock strip off the Feathers from the Skin then break his Bones to shivers with a Rolling pin set it over the Fire and just cover it with Water put in some Salt watch the scuming and boyling of it put in a handful of Harts-horn a quarter of a pound of blue Currans and as many Raisins of the Sun stoned and as many Pruans 4 Blades of large Mace a bottom Crust of a white Loaf half an ounce of China-Root sliced being steeped three Hours before in Warm-water boyl 3 or 4 pieces of Gold strain it and put in a little fine Sugar and Juice of Orange and so use it 166. To make Sugar-Cakes Take one pound of fine Flower one pound of Sugar finely beaten and mingle them well together then take 7 or 8 Yolks of Eggs then take 2 Cloves and a pretty piece of Cinamon and lay it in a spoonful of Rose-water all Night and heat it almost Blood-warm Temperate it with the rest of the stuff when the Paste is made make it up as fast as you can and bake them up in a soft Oven 167. To take spots and stains out of Cloths Take 4 ounces of white hard Soap beat it in a Morter with a Lymon sliced and as much Roch-Allom as an Hasel-Nut Roul it up in a Ball Rub the stain therewith and after fetch it out with Warm-water if need be 168. To make Cucumbers Green You must take 2 quarts of Verjuyce or Vinegar and a Gallon of sair Water a pint of Bay-salt and a handful of Geeen Fennel or Dill boyl it a little and when it is cold put it into a Barrel then put in your Cucumbers to that Pickle and you may keep them all the Year 169. To make Cakes of Lemons Take of the finest double refined Sugar beaten very fine and searced through fine Taffany and to half a porringer of Sugar put two spoonfuls of Water and boyl it till it be almost sugar again then grate of 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 170. 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 stopped for use 171. To make Rose Vinegar Take of Red-Rosebuds gathered in a dry time the whites cut off then dry them in the shade 3 or 4 Days one pound of Vinegar 8 Sextaries set them in the Sun 40 days then strain out the Roses and put in Fresh and so repeat it 3 or 4 times 172. To make Syrup of Vinegar Take of the Roots of Smalledg Fennel Endive of each 3 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 3 pound of sugar 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 tough Humours for it opens Obstructions or stopping both of the stomach Liver spleen and Reins it cuts and brings away tough Flegm and Choler 173. To make Syrup of Apples Take 2 quarts of the juice of sweet-scented Apples and the juice of Bugloss Garden and Wild of Violet leaves and Rose-water of each a pound boyl them together Clarifie them and with 6 pound of very fine sugar boyl them into a syrup 174. To make the Capon-water against a Consumption Take a Capon the Guts being pull'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 3 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 Fevers and Consumption Let such as are subject to those Diseases hold it as a Jewel 175 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 176. To maka China Broth. Take an ounce of China-root clipp'd Thin and steep it in 3 pints of Water all Night on Embers Covered the next day take a Cock-chicken clean Pickt and the Guts taken out put in it's 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 6 or 7 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 4 in the Afternoon 177. 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 Cloth 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
therein and spread it all over the Coffin and break many small bits of sweet Butter upon it all over and scrape some Sugar over it then cover the Tart and bake it and serve it as other Tarts 128. To make a Codling-tart Take Green Apples from the Tree and Coddle them in scalding Water without breaking then Peel the skin from them and so divide them into halves and cut out the Cores and so lay them into the Coffin and do as in a Pippin tart and before you cover it when the Sugar is cast in sprinkle a good store of rsose-Rsose-water on it then close it and do as in the Pippin-tarts 129. To make a Pippin-tart Take of the Fairest Pippins and pare them and then divide them just in halves and take out the Cores clean then Roul the Coffin flat and raise a small verge of an Inch or more high lay the Pippins with the Hollow side downward close one another then put in a few Cloves a stick of Cinamon broken and a little piece of Butter cover all clean over with sugar and so cover the Coffin and bake it as other Tarts when it is baked boyl some Butter and Rose-water together and anoint the Lid all over with it and then scrape or strew on it good store of sugar and so set it in the Oven again and then serve it up 130. Eo make a cherry-tart Take the Fairest cherries you can get and pick them clean from Leaves and stalks then spread out your Coffin as for your Pippin-tart and cover the bottom with sugar then cover the sugar all over with cherries then cover these cherries with sugar some sticks of cinamon and a few cloves then lay in more cherries sugar cinamon and cloves till the Coffin be filled up then cover it and bake it in all points as the codling and Pippin-tarts and so serve it In the same manner you may make Tarts of Goose-berries strawberries Rasberries Bilberries or any other Berry whatsoever 131. To make a Mince-Pye Take a Leg of Mutton or a Neats-Tongue and Parboyl it well the Mutton being cut from the bone then put to it three pound of the best Mutton-suet shred very small then spread it abroad and season it with Salt Cloves and Mace then put in good store of Currans great Raisins and Pruans clean washed and Picked a few Dates sliced and some Orange-Peels sliced then being all well mixt together put it into a Coffin or many Coffins and so bake them and when they are served up open the Lids and strew store of Sugar on the Top of the Meat and Lid. 132. To make a Calves-Foot-Pye Boyl your Calves-Feet very well and then Pick all the meat from the Bones when it is Cold shred it as small as you can and season it with Cloves and Mace and put in good store of Currans Raisins and Pruans then put it into the Coffin with good store of sweet Butter then break in whole sticks of Cinamon and a Numeg sliced and season it with Salt then close up the Coffin and only leave a vent-hole put in some Liquor made of Verjuice Sugar Cinamon and Butter boyled together and serve it 133. To make a Tansie Take a certain number of Eggs according to the bigness of your Frying-Pan and break them into a Dish taking away the white of every third Egg then with a spoon take away the little White Chicken-knots that stick upon the Yolks then with a little Cream beat them very well together then take of Green Wheat-blade Violet-leaves Strawberry-leaves Spinage and Succory of each a like quantity and a few Walnut-Tree-Buds Chop and beat all these very well and then strain out the Juice mix it then with a little more Cream put to it the Eggs and stir all well together then put in a few Crumbs of fine Grated Bread Cinamon Nutmeg and Salt then put some sweet Butter into a Frying-Pan and as soon as it is Melted put in the Tansey and fry it brown without burning and with a dish turn it in the Pan as occasion shall serve strew good store of sugar on it and serve it up 134. To slew a Pike After your Pike is drest and opned in the back and laid flat as if it were to Fry then lay it in a large Dish put to it White-Wine to cover it set it on the Coals and let it boyl gently if Scum arise take it off then put to it Currans Sugar Cinamon Barberies as many Pruans as will Garnish the Dish then cover it close with another Dish and let it slew till the Fruit be soft and the Picke enough then put to it a good piece of sweet Butter with your Scummer take up the Fish and lay it in a dish with Sippets then take a couple of Yolks of Eggs only and beat them together well with a spoonful of Cream and as soon as the Picke is taken out put it into the Broth and stir it exceedingly to keep it from Curdling then pour the Broth upon the Pike and Trim the sides of the dish with Sugar Pruans and Barberies with slices of Oranges and Lemons and so serve it up 135. To Roast Vension If you would Roast any Vension after you washed it and cleansed all the Blood from it you may stick it with Cloves all over on the out-side and if it be Lean Lard it with either Mutton or Pork-Lard but Mutton is the best then Spit it and Roast it by a soaking Fire then take Vinegar crumbs of Bread and some of the Gravy that comes from the Vension and boyl them well in a Dish then season it with Sugar Cinamon Ginger and Salt and serve the Vension upon the Sauce when Roas 136. To Roast a piece of fresh Sturgeon Stop your Sturgeon with Cloves then spit it and let it roast very leasurly basting it continually which will take away the hardness when it is enough serve it upon the Vension sauce with Salt only thrown upon it 137. To Boyl a Gurnet or Roach First draw your Fish and then either split it or Joynt it open in the back and Truss it round then wash it clean and boyl it in Water and Salt with a bunch of sweet Herbs then take it up in a large Dish and pour into it Verjuice Nutmeg Butter and Pepper after it hath stewed a little thicken it with the Yolks of Eggs then remove it hot into another Dish and Garnish it with slices of Oranges and Lemons Barberries Pruans and sugar and so serve it up 138. To make a carp Pye After you have drawn and wash'd and scalded a fair large carp season it with Pepper salt and Nutmeg and then put it into a Coffin with good store of sweet Butter and then cast on Raisins of the sun the juice of Lemons and some slices of Orange-Peels and then sprinkle on a little Vinegar close it up and bake it 139. To make a chicken Pye After you have trust your chickens then break