them in cold water and pill off the bark and weigh as much sugar as they weigh and a little more water then will wet the sugar set them on a fire and when they boil up take them off and let them stand two dayes and boil them again once more 18 To preserve Pomecitrons Of your Pomecitrons take one pound and a half and cut them some in halves some in quarters and take the meat out of them and boil them tender in fair water then take two pound of clarified sugar and make syrup for them and let them boil in syrup a quarter of an hour very gently then take them up and let your syrup boil till it be thick and then put it into your Pomecitrons and you may keep them all the yeer If you please you may pare some of them for some delight to have them in the skin and some pared 19 To preserve Eringo roots Take Eringo roots fair and not knotty one pound and wash them clean and when they be washed set them on the fire and boil them very tender pil off their outermost skin but see you break them not as you pare them put them into cold water and let them all remain there till all be finished and then you must take to every pound of roots three quarters of a pound of clarified sugar and boil it almost to the height of a syrup and then put in your roots but look that they boil very gently together with as little steering as may be lest they break until they be enough and when they be cold put them up and keep them 20 To preserve Raspices Take of your fairest and wel-coloured Raspices and pick off their stalks very clean then wash them but in any wise bruise them not then weigh them and to every pound of Raspices you must take six ounces of hard sugar and six ounces of sugar-candy and clarifie it with half a pint of fair water and four ounces of juice of Raspices being clarified boil it to a weak syrup and then put in your Raspices stirring them up and down and so let them boil til they be enough which to know you must take some of the syrup with one Raspice and let it cool and if it will scarce run out it is enough and being cold you may put them up and keep them all the yeer 21 To preserve Enula Campana roots Take of your Enula Campana roots and wash them scrape them very clean and cut them thin to the pith the length of your little finger and as you cut them put them in water and let them lie in water thirtie daies shifting them twice every day to take away the bitterness weigh them and to every pound of roots take twelve ounces of clarified sugar first boiling the roots as tender as a chicken and then put them into the clarified sugar and let them boil upon a gentle fire until they be enough and let them stand off the fire a good while and betwixt hot and cold put them up for your use 22 To Conserve Cowslips Gather your flowers in the midst of the day when all dew is off them cut off all the white leaving none but the yellow blossomes of them so picked and cut before they wither weigh out ten ounces taking to every ten ounces of them or greater proportions if you please eight ounces of the best refined sugar in fine powder put the sugar into a pan and candy it with as little water as you can then taking it off the fire put in your flowers by little and little never ceasing to stir them til they be dry and enough then put them into Glasses or Gally-pots and keep them dry for your use These are rather candied then conserved Cowslips 23 A Conserve of Roses Take red Rose buds clip all the white bruised and withered from them then weigh them out and taking to every pound of Roses three pound of sugar stamp the Roses by themselves very small putting a little juice of Lemmons or Rosewater to them as they wax drie when you see the Roses small enough put the sugar to them and beat them together til they be wel mingled then put it up in Gallipots or Glasses In like sort are the Conserves of flowers of Violets Cowslips Marrigolds Sage and Scabious made 24 The use of Conserve of Violets and Cowslips That of Cowslips doth marvellously strengthen the brain preserves against madnesse against the decay of memorie stoppeth Head-ach and most infirmities thereof For Violets it hath the same use that the sirup hath Vide among Syrups 25 The use of Conserve of Marigolds Conserve of Marigolds taken fasting in the morning is good for melancholy cureth the trembling and shaking of the heart is good to be used against the plague and corruption of the air 26 Of Sage flowers It preserveth against meloncholy doth dry and comfort the Stomack cureth an old cough and openeth the stopping of the Liver 27 Scabious flowers These cleanse the brest and lungs take away old Coughs Impostumes of the brest and all inward parts Probatum 28 Conserve of Barberries Take your Barberries pick them clean in fair branches and wash them clean and dry them on a cloth then take some other Barberries and boil them in claret wine til they be very soft then straine them and rub them so wel through the strainer that you may know the substance of them and boil up this matter thus strained out til it be very sweet and somewhat thick then setting it by til it be cold and then put your branches of Barberies into Gallipots or glasses and fill it up with the cold syrup and so shall you have both syrup and also Barberies to use at your pleasure 29 The Cordial Conserve Take the Flowers of Rosemarry Buglosse and Borage well picked the flowers of Clove Gilliflowers Pauncies Violets Cowslips Red Roses Damaske Roses and Marigolds clipt from their white of each two ounces put to every of them three ounces of Sugar very finely beaten and searced and stamp them all together to a Conserve and keep it in a Gallipot When you would use it take the quantity of a small Walnut every morning fasting 30 To make Muscadine Comfits Take four ounces of double refined sugar finely beaten and searced put thereto two grains of Musk a penniweight of Orris root in powder beat it to perfect fine paste then roll it as thin as paper and cut it like to Diamonds with your knife as with a fine jagged Rowell cutter so drie them in your Stove and keepe them 31 To make black Clove Comfits Take two ounces of Cloves dried in a dish in the Oven beat them to very fine powder then take four ounces of sugar finely beaten and searced adde to that two or three Date stones burned and made into fine powder which bringeth your paste to the blacknesse mix with all these Gumme Dragon steeped in Rosewater beat it up into a comfit paste rol it in
Buglosse ibid Syrup of Calamint ibid Syrup of Scabious ibid To make Syrup of Saffron pag. 38 Syrup of Folefoot or Colts foot ibid To make syrup of Pomecitrons pag. 39 A Syrup against Melancholly humors especially where there is wind in the stomack ibid Syrup of Wormwood simple pag. 40 Sprup of Marsh mallows pag. 41 Syrup of Radishes ibid Syrup of Popies pag. 42 Hony of Rosemary flowers ibid Experiments in PHYSICK CHIRURGERY Distillations Waters and Oyles Their Vertues and Uses 1 Doctor Stevens his Water TAke a Gallon of Gascoin wine of Ginger Gallingall Cinnamon Graines Cloves Mace Nutmegs Annis-seeds Caraway-seed Coriander-seed Fennel-seed and sugar of every one a dram then take of Sack and Ale a quart apiece of Camomill Sage Mint red Roses Time Pellitory of the wal wild marjoram wilde Time Lavender Peneroyal Fennel roots Parsley roots and Setwall roots of each halfe a handfull Then beate the spice small and bruise the herbs and put them all together into the wine and so let it stand sixteene hours stirring it now and then Then distill it in a Limbeck with a soft fire and keep the first pint of the water by it selfe for it is the best and the rest by it self for it is not so good as the first The principal use of this water is against all cold diseases it preserveth youth comforteth the stomack cureth the stone of what nature soever using but two spoonfuls in seven daies It preserved Doctor Stevens ten years bed-red that he lived to ninety eight years 2 To make Cinnamon Water Of the best Cinnamon you can get take one pound bruise it wel and put it into a gallon of the best Sack and infuse it three daies and three nights and then distill it as your Aqua Coelestis 3 Angelica water Of Cardus take and drie a handfull Angelica roots three ounces of My the one drachm Nutmegs half an ounce Cinnamon Ginger of each four ounces Saffron one drachm and a half Cardomons Cubebs Gallingale and Pepper of each a quarter of an ounce Mace two drachms Grains one drachm Lignum-Aloes Spikenard Juncus-odoratus of each a drachm Sage Borage Buglosse Violets and Rosemary flowers of each halfe a handful bruise these and steep them in a pottle of Sack twelve hours and distill it as the rest 4 Aqua Mirabilis Take three pints of White wine one pint of Aqua vitae one pint of juyce of Salendine one drachm of Cardamer a drachm of Melliot flowers Cubebs a drachm of Galingale Nutmegs Cloves Mace and Ginger of each a drachm mingle all these together over night the next morning set them a stilling in a glass Limbeck The Vertues This water dissolveth swelling of the Lungs and being perished doth help comfort them it suffereth not the blood to putrifie he shall not need to be let blood that useth this water it suffereth not the heart-burning nor melancholy or flegm to have dominion it expelleth Urine and profiteth the stomack it preserveth a good colour the visage memory and youth it destroys the Palsie Take some three spoonfuls of it once or twice a week or oftner morning and evening first and last 5 Balm water Take Balm dry three ounces Thyme Penniroyal of each an ounce Cinnamon four ounces a drachm of Cardomus grains half an ounce sweet Fennel seeds an ounce Nurmegs and Ginger of each a drachm Galingale one ounce Calamus Cypress Cubebs and Pepper of each two drachms of Caper-roots half a drachm of Diptamus one drachm bruise these things and put them to a pottle of Sack and steep them 24 hours and then use it as the former waters 6. Another Balm VVater Take a gallon and a quart of Sack put to it Annis seed and Fennel seed of each one pound Liquorice scraped and bruised a quarter of a pound of Coriander seed corrected and Caraway seed of each as much Cowslip flowers clipt from the whites and Rosemary flowers wel pickt of each one pound of red Mints wilde Time of each a good handful and of Baulm 2 pound steep all these first in the Sack 4 hours in the brasse pot wherein they shall be distilled and then distil them in a Limbeck 7 A Barly water to purge the Lungs and Lights of all diseases Take halfe a pound of fair Barley a gallon of running water Liquorice half an ounce Fennel seed Violet leaves Parselie seed of each one quarter of a ounce red Roses as much of Isope and Sage dried a good quantitie of either of Harts tongue twelve leaves a quarter of a pound of Figs and as many Raisins still the Figgs and Raisins put them all into a new earthen pot with the water cold let them sceth well and then strain the clearest from it drink of this a good quantity morning and afternoon observing good diet upon it it taketh away all Agues that come of heat and all ill heat it purgeth the Lights Spleen Kidnies and Bladder 8 A Water for a sore Mouth Take of Sage Rosemary and Woodbine leaves a like quantity viz. a handful and half of either boyl them in a quart of running water with as much of the best Allom as an Egg and let them boil to a pint then put in a pint of white Wine and let them boil again and so soon as it boileth take it off the fire and let it cool and then put it up in a glass and therewith wash your mouth morning evening and at night and other times as couse requires till it be well 9 Another for the same use White wine and fair water of each a quart wine Vinegar a pint red Sage a good quantity Mercury two penniworth Roch Allom half an ounce Rosemary an handfull Woodbine leaves somewhat more and 3 spoonfulls of Honey seeth them together and wash your mouth therewith 10 Rosa solis Take of Liquorice 8 ounces Annise-seeds Carraway of each an ounce Raisins stoned Dates of each three ounces Nutmegs Cinnamon Ginger and Mace of each half an ounce Galingale a quarter of an ounce Cubebs a drachm Figs two ounces Sugar four ounces bruise these and distill it with a gallon of Aqua vitae as the rest But when it is distilled you must colour it with the herb Rosa solis or else Alkanet root 11 Wormwood water Take of Wormwood two ounces and a half Sage Bittony and Rue of each half a handful Rosemary tops a handful Cinamon 3 ounces Nutmegs half an ounce Cloves and Mace of each half a drachm Ginger one ounce Galingale Cubebs and Spikenard of each a drachm and a half of Scordium half an handful bruise these and put them into a pottle of Sack and a pint of Aqua vitae and steep them 24 hours and distil them as the rest 12 Aqua Fortis Take of Vitriol prepared as for oyl of Vitriol two pound Salt Peter purged one pound beat them together and put them in a Retort well luted place it in a furnace with a large receiver and giving fire to it
away dead flesh and ranklings and doth heal again quickly 67 Ointment of red Lead Take of oyl of Roses a pound and a half red lead three ounces Litharge two ounces Ceruss one ounce and half Tutty three drams Camphire two drachms Wax an ounce and a half make it into an ointment according to art in a pestle and morter made of lead 68 A bitter Ointment Take of oil of Rue Savin Mints Wormwood bitter Almonds of each an ounce and a half juyce of Peach flowers and leaves and VVormwood of each half an ounce powder of Rue Mints Century the less Gentian Tormentil of each one drachm the seeds of Colworts the pulp of Colocynthis of each two drachms Aloes Hepatick three drachms Meal of Lupines half an ounce Myrrh washed in grasse water a drachm and half Buls gall an ounce and a half with a sufficient quantity of juyce of Lemons and an ounce and a half of VVax make it into an Ointment according to art 69 Apectoral Ointment Take of fresh Butter washed in Violet water six ounces oyle of sweet Almonds four ounces oyle of Cammomile and Violets white Wax of each three ounces Hens and Ducks grease of each two ounces Orris roots two drachms Saffron half a drachm the two last being finely powdered the rest melted and often washed in Barly or Hysop water make an ointment of them according to art 70 An Ointment for an Ach to be made at any time of the year and is approved good and hath helped old pains griefs and aches Take Steers gall Sallet oyle and Aqua vitae of each five spoonfuls boil them together a little and therewith annoint the place pained by the fire and lay a warm cloth on it 71 An Oyntment for the Sciatica Roast a handful or two of Onions and take Neatsfoot oyle and Aqua-vitae of each a pint stamp or rather boil all these together to an oyle or ointment and strain it into a Gallipot and therewith annoint the place grieved as hot as you can endure it morning and evening 72 An Ointment for any wound or sone Take two pound of Sheeps suet or rather Deers suet a pint of Candy oyle a quarter of a pound of the newest and best Bee-wax melt them all together stirring them well and put to them one ounce of oyle of Spike and half an ounce of the Goldsmiths Boras then heating them again and stirring them all together put it up in a Gallipot and keep it close stopped till you have cause to use it This is an approved ointment to cure any wounds or sores new or old 73 A Purge to drive out the French Pox before you use the Ointment Take half a pint of good Aqua vitae one ounce of Treacle of Gene one quarter of an ounce of Sperma caeti boil all these together on a soft fire half a quarter of an hour and let the Patient drink this as warm as he can and lie down in his bed and sweat and if any of the disease be in his body this will bring it forth and bring him to an easie loosnesse This is thought the best and furest of all other Cures for this infirmity 74 The Ointment for the French Pox Take Barrows grease well dryed from the filmes beat it in a Morter till it be small and fine put thereto of Lethargy one ounce of salt Peter two ounces both in fine powder of Salgemme one ounce of Mastick in sine powder two ounces of Olibanum in powder one ounce of oyle of Spike one ounce oyle of Pulliolum one ounce of Turpentine one quarter of a pound beat all these together into a perfect Ointment and therewith annoint these places 75 What places to annoint for the French Pox Viz. The principal bone in the nape of the neck w th out the shoulder places taking heed it come not neer the Channel bone for then it will make the throat swell else not the elbows on both sides the Hip-bones the Share the knees the Hams and the Ankles If the Patient have no Ach annoint not these places but onely the Sores till they be whole If there be any Knobs lying in the flesh as many have annoint them often and lay Lint upon them and brown paper upon the Lint and keep the Patient close out of the air and this used will make him whole in ten dayes by the grace of God 76 Another purge to heal the French Pox without Ointment Take a great handful of Carduus Benedictus of unset Leeks leaves and all if they be great six if small 10 cut these herbs small and put them in an earthen pan and with a quart of small Ale or white Wine and one ounce of Coloquinrida boyl them to half a pint of liquor then strain out the liquor and keep it in a glass and two or three days before you set the Patient to sweat if his body be of a strong constistitution let him drink half of it if he be weak a third part thereof taking care that the Sign and day be good to purge in 77 An Ointment to kill the Worms in little children Take oyle of Wormwood oyle of Savine and the powder of Aloe Cicatrina finely beaten mix them together warm them and annoint the belly therewith morning and evening and this will kill the belly worms for stomack worms annoint the stomack with oyle of Wormwood and the belly with oyle of sweet Almonds You must not use any Savine in medicines for Maiden children but in stead of oyle of Savine take as much of an Oxes Gall. 78 For the worms Drink Mares milk as hot as you can have it from the Mare in the morning fasting 79 An excellent good Medicine or Salve for any Ach coming of cold easie to be made by any Country good houswife Take of good Neatsfoot Oyle Honey and Waxe a like quantity boil them well together Then put to them a quarter so much of Aqua vitae as was of each of the other and then setting it on the fire boil it till they be well incorporated together then spread it upon a piece of thin leather or thick linnen cloth and so apply it to the place pained 80 For a pain or Ach in the Back Take Nepe Archangel Parsly and Clary of each half a handful wash them clean cut them small and fry them with a little sweet Butter then take the yolks of three or four Eggs beat them well together and put them to the Eggs fry them altogether and eat them fasting every morning with some Sugar to take away the unsavoriness of the herbs Some use to take onely Clary leaves and Parsly washed not cut or Clary leaves alone and pouring the yolks of the Eggs upon them so fry them and eat them 80 A Searcloth for all Aches Take Rosen one pound Perrosen a quarter of a pound as much Mastick Dcers Suet the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two dachms boil all these together
Wormwood Gum-arabick Mastich Cyprus Costus Ginger of each half an ounce Calamus Aromaticus Olibanum Aloes of each three drams Cloves Mace Cinnamon Spikenard Nutmegs Gallia Moschata Schaenanthis of each one dram and a half with Rob of Quinces make it into an emplaister and when you have spread it upon a cloth persume it with wood of Aloes and apply it to your stomack 167 A Preservative against the Pestilence when it is first suspected Take a half-penny weight of English Saffron two pennie weight of Bole Armanack one penny weight of Mace made all in fine powder and of Treacle the quantity of a hasell nut put them all in small Ale luke-warm mixe it well with the Ale and let the partie drinke it and lie down on a bed and lay upon him a temperate quantity of clothes and so let him sweat two hours 168 An approved good drink for the Pestilence Take six spoonfuls of Dragon water two good spoonfuls of wine vinegar two penny weight of English Saffron and as much treacle of Jane as a little Walnut resolve all these tother upon the fire and let the Patient drink it blood-warme within twenty hours or sooner that he is sick and let him neither eate nor drink six hours after but lie so warme in his bed that he may sweat This expelleth the disease from the heart and if he be disposed to a sore it wil straightwaies appear which you shall draw out with a plaister of Flos Unguentorum 169 A medicine for the Plague Take of Setwal grated one root of Jane treacle two spoonfuls of Wine vinegar three spoonfuls make all these more then luke-warm steep them well together and drink them off at once Sweat after this six or seven hours and it wil bring forth the plague sore To break which lay a roasted Onion also seeth a white Lillie root in Milk til it be as thick as a Pultis and lay it to the same If these faile lance the sore and so draw and heal it with salves for Botches or Boils 170 Signs of death in the Plague Take a live Frog and lay the belly of it next the sore if the Patient will escape the Frog wil burst in a quarter of an houre then lay on another and this you shall doe til more do burst for they draw forth the venome If none of the frogs do burst the party wil not escape This hath been frequently proved Some say a dried toad will do it better 171 A water to drive out any infection Take Dragons Angelica Rue Wormwood of each a handfull chop them pretty smal and steepe them in a quart of White-wine twenty four hours then distil them in a Stil and reserve the water in a glasse close stopped Give to the sick Patient six or seven spoonfuls hereof at a time fasting and let him fast an hour and an halfe after and keep himself very warm in his bed or otherwise 172 A Medicine for a Plurisie Stitch or VVind offending in any part of the Body Gather the young shoots of Oak after the fall of a Wood and picking out the tenderest and softest of them especially those which look reddest bind them up together in a Wet paper and rost them in hot Embers as you doe a Warden whereby they will dry to a powder of which powder let the patient take a spoonful in a little Posset Ale or Beer warmed in the morning fasting after it two hours or more if he be able doing the like about three afternoon and two hours after supper four or five daies together which thus done in the beginning of the disease is by often experiments found to cure such windy pains in the side stomack or other parts of the body You may dry them also in a dish in an oven after the bread is drawn you shall do well to gather enough of them in the spring and make good store of the powder then to keep for all the yeare following 173 A great and sore Plurisie cured by M. R. A certain man of 24 years old was vexed with a most grievous Plurisie with a pricking shooting and a cough with a continual fever and inflamation of the tongue First there was good store of blood taken from the liver vein on that side where the pain was then were these syrups that do decoct and purge ministred unto him Take Syrupi de Liquoritia de Hysopo acetosae ana one ounce Oximelitis squilitici acet squilit ana three drachms make thereof a loch Of this he licked in the morning with a liquorice stick which caused him to spit easily and took away the heat or burning of the tongue being used with this direction following of French barley three ounces Carduus Benedictus M. 1. Roses Violets ana P. 1. Liquorice scraped three drams three figs Raisins a pound and a half Sugar Candy two ounces Boil them in sixteene pound of water till two pound be wasted and so to drink them cold His diet was also light and thin as broth and drink c. 174 To take away Pock holes or any spots in the face Wet a fine cloth in white Rosewater and set it all night to freeze and then lay it upon your face till it be dry also take three Poppies the redest you can get and quarter them taking out the garbage then still them in a quart of new milk of a red Cow and with the water thereof wash your face 175 A Pultis to stay fluxes proceeding from a cold cause to be applied to the Belly Take oasts of Bread steeped in vinegar six ounces beat it in a mortar and adde Mace Mastick Mirtle Berries stones of Raisins Galany Cloves flowers of Pomegranates of each one ounce oyl of Wormwood and Mints of each two ounces Make a Cataplasm 176 For the heat of the Back Take oyl of Roses six ounces and an half and put it to a little wax and foure drops of vinegar and annoint the Back therewith 177 Astma or the Ptisick and its cure This disease is cured four manner of waies First by letting blood under the tongue cutting those veins overtwhart and sucking them as much as may be which evacuates and opens the opilation of blood and easeth the lungs of all the offending matter Secondly By taking a dose of Aromatico Leonardo which evacuateth the stomack of all evil qualities that offend the lungs Thirdly By eating every morning for a month together one ounce of Electuario de Althea Fourthly By annointing the stomack every night with Magno liquore For speeding the cure take every ten daies a dose of Electuario Angelica Leonardo and keep a sober diet refraining Fish Pork Slimie things spice baked meats cheese and such like which nourish grosly and infect the blood 178 A very good Poultesse for any Member swelled and inflamed and not broken to take away the pain Take three pints of new milk of stale Manchet crummes two handfuls or so much as shall make the milk somewhat thick adde thereto
long smal rols and with a knife cross cut them at one end like a Clove blossom so stove them and serve them This is an excellent comfit it wil taste like a Glove and eat pleasantly 32 To Candy all kind of flowers as they grow with their stalkes on Take the Flowers cut the stalkes somewhat short then take one pound of the whitest and hardest sugar you can get put to it eight spoonfuls of Rosewater and boil it til it wil rol between your finger and your thumb then take it from the fire cool it with a stick and as it waxeth cold dip in all your flowers and taking them out again suddenly lay them one by one on the bottome of a sieve then turn a joyned stool with the feet upward set the sieve on the feet thereof cover it with a faire linnen cloth and fet a chafindish of coals in the middest of the stool underneath the sieve and the heat thereof wil run up to the sieve and dry your Candy presently then box them up and they wil keepe all the yeare and looke very pleasantly 33 To make the Rock Candies upon all Spices Flowers and Roots Take two pound of Barbary sugar clarifie it with a pint of water and the whites of two egges then boil it in a posnet to the height of Manus Christi then put it into an earthen Pipkin and therewith the things you wil Candy as Cinnamon Ginger Nutmegs Rose buds Matigolds Eringo rootes c. Cover it and stop it close with clay or paste then put it in a Still with a leisurely fire under it for the space of three daies and three nights then open the pot and if the Candy begin to coine keep it urst pped for the space of three or four daies more and then leaving the syrup take out the Candy lay it on a Wier grate and put it in an Oven after the bread is drawn there let it remain one night and your Candy wil be dry This is the best way for rock candy making so smal a quantity 34 The Candy Sucket for green Ginger Lettice flowers c. Whatsoever you have preserv'd either herbs fruits or flowers take them out of the syrup and wash them in warm water and dry them wel then boil sugar to the height of candy for flowers and draw them thorow it then lay them on the bottom of a sieve dry them before the fire and when they are enough box them for your use This is that the Comfit-makers use and call Sucket Candy 35 To Candy Ginger Take very fair and large Ginger and pare it and then lay it in water a day and a night then take your double refined sugar and boil it to the height of sugar again then when your sugar beginneth to be cold take your Ginger and stir it well about till your sugar is hard to the pan then take it out race by race and lay it by the fire four hours then take a pot and warm it and put the Ginger in it then tie it very close and every second morning stir it about roundly and it wil be rock-candied in a very short space 36 To candy Eringo roots Take of your Eringo roots ready to be preserved and weigh them and to every pound of your roots you must take of the purest sugar you can get two pound and clarifie it with the whites of Egges exceeding wel that it may be as cleer as Chrystal for then it will be very commendable it being clarified you must boil it to the height of Manus Christi and then dip in your roots two or three at once til they be all candied and so put them in a stove and keep them all the year 37 To make Quince Cakes Prepare your Quinces and take the just weight of them in sugar beaten finely and searcing half of it then of the rest make a syrup using the ordinary proportion of a pint of water to a pound of sugar Let your Quinces be wel beaten and when the syrup is Candy height put in your Quinces and boil it to a paste keeping it with continual stirring then work it up with the beaten sugar which you reserved and these Cakes will taste wel of the Quinces 38 Cleer Cakes of Quinces or Apricocks Take of the best sugar finely beaten and searced one pound to a pound of Quinces or Apricocks set your sugar upon a chafingdish of coals and dry it about halfe an hour then cooling it stir into it a little Muske and Ambergreece finely beaten and powdered then pare your Quinces c. and boil them in fair water whole til they be tender and not covering them for so they will be white Then take them and scrape off all the Quince to the core into a silver dish and boil it therein til it grow drie which you shal perceive by the rising of it up when it is thus wel dried take it off let it cool and strow on the Sugar setting some other to strow it til it be all thorowly wrought in then lay it out on Glasses Plates or Prints of Flowers or Letters an inch thick or lesse as you please 39 To dry Apricocks Take them when they are ripe stone them and pare off their rinds very thin then take half as much sugar as they weigh finely beaten and lay them with that sugar into a silver or earthen dish laying first a lay of sugar then of the Fruit and let them stand so all night and in the morning the sugar will be all melted then put them into a skillet and boil them apace scumming them wel and as soon as they grow tender take them from the fire and let them stand two dayes in the sirup then take them out and lay them on a fine plate and so dry them in a stove 40 The best way to dry Plums Take you Plums when they are full grown with the stalks on them but yet green split them on the one side and put them in hot water but not too hot and so let them stand three or four hours then to a pound of them take three quarters of a pound of sugar beaten very fine and eight spoonfuls of water to every pound set them on hot embers till the sugar be melted and after that boil them till they be very tender letting them stand in that sirup three daies to plump them Then take them out wash the sirup from them in warm water and wipe them with a fine linnen cloth very dry and lay them on plates and set them to dry in a Stove for if you drie them in an Oven they wil be tough 41 To dry Pippins Take half a pound of powder sugar boil it to a sirup in a pint of fair water and clarifie it with the white of an eg then strain it thorow a linnen cloth and set it on the fire again in another clean skillet while this is doing pare eight pippins cut them in halves and core them putting in every
burn and then when it is boiled enough put it up and keep it all the year 88 A Syrup against Malencholly humors especially where there is wind in the stomack To make this syrup 't is necessarie to be expert in the Art for it must be made with great diligence Take water of Fumetory of Hops of Wormwood of Maidenhair of each five pound Herewith make a decoction with these following ingredients Take Pollipodium of the Oak one pound Sine leaves Epitimum ana four ounces Cordiall flowers two handfuls Maidenhair one handfull Liquoris Cinnamon Raisins of each two ounces of the four cold seeds two ounces make thereof a decoction accrding to art and straine it then take foure pound of that Decoction and put thereto the juice of Borrage of Buglosse and Hoppes of each two ounces common Honie six ounces then with white sugar make a sirrup in good sorm and aromatize it with musk and amber putting thereunto one ounce of Plyris without musk and then it is made The dose is from three to four ounces in the morning warm and fast thereupon at least three or four hours for this purgeth marvellously the melancholy humours and all other gross humours and dissolveth winde and comforteth the heart 89 Syrup of Wormwood simple Take of the clarified juice of common Wormwood and clarified sugar of each four pound make it into a sirrup according to art After the same manner are prepared simple Syrups of Betonie Borrage Buglosse Cardus Camomel Succorie Endive Hedg-mustard Strawberries Fumetorie Ground-ivie St Johns wort Hops Mercurie Mousear Plantane Apples Purslain Raspberries Sage Scabious Scordium Housleek Coltsfoot Paul's Betonie and other Juices not sowr 90 Syrup of Marsh mallows Take of roots of marsh mallows two ounces the roots of grass Sparagus Liquoris Raisins of the Sun stoned of each half an ounce the tops of mallows marsh mallows pellitorie of the wall burnet plantane maidenhair white and black of each an handfull red cicers an ounce of the four greater and four lesser cold seeds of each three drachms boil them in six pound of clear water till four remain which being strained boile into a sirrup with four pound of white sugar 91 Syrup of Rhadishes Take of garden and wilde Rhadish roots of each an ounce the roots of white Saxifrage Lovage Bruscus Eringo Restharrow Parsley Fennel of each half an ounce the leaves of Betonie Burnet Penniroiall Nettles Watercresses Sampier maidenhair of each an handfull winter Cherries Jujubes of each ten the Seeds of Bazil Bar Parsly of Macedonia Hartwort Caraway Carrots Gromwel the bark of the root of Bay-tree of each two drachms Raisins of the sun stoned Liquoris of each six drachms boil them in twelve pound of water to eight strain it and with four pound of sugar and two pound of honey make it into a Syrup and perfume it with an ounce of Cinnamon and half an ounce of Nutmegs 92 Syrup of Poppies Take off the heads of both white and black Poppies seeds and all of each 50 drachms Maidenhair fifteen drachms Liquoris five drachms Jujubes 30 by number Lettice seeds 40 drachms of the seeds of mallows and Quinces tied up in a thin linnen cloth of each one drachm and a half boil these in eight pints of water till five pints be consumed when you have strained out the three pints remaining adde to them Penides and white sugar of each a pound boil them into a syrup according to art 93 Hony of Rosemarry flowers Take of Rosemary flowers a pound clarified hony three pound mix them in a glasse with a narrow mouth set them in the sun and keep them for use The CONTENTS of the First part The best way Preserve Quinces white pag. 1 A Special remembrance in doing them pag. 2 To Preserve Barberies ibid Another way to preserve Barberies pag. 3 To preserve all kind of Flowers in the Spanish Candy in wedges ibid To preserve green Pippins pag. 4 To preserve Oranges and Lemmons ibid To preserve Peaches pag. 5 To preserve Medters ibid The best way to preserve Goosberies pag. 6 To Preserve Damsins ibid How to Preserve Cherries pag. 7 To Preserve Artichokes ibid To preserve Roses or any other flowers ibid The best way to preserve Apricocks pag. 8 To preserve Bullasses as green as grass ibid To Preserve green Walnuts pag. 9 To preserve Pomecitrons ibid To preserve Eringo roots ibid To preserve Raspices pag. 10 To preserve Enula Compana roots ibid To Conserve Cowslips pag. 11 A Conserve of Roses ibid The use of Conserve of Violets and Cowslips pag. 12 The use of Conserve of Marigolds ibid Of Sage flowers ibid Scabious Flowers ibid Conserve of Barberries ibid The Cordial Conserve pag. 13 To make Muscadine Comfits ibid To make black Clove Comfits pag. 14 To Candy all kind of flowers as they grow with stalks on ibid To make the Rock Candies upon all Spices Flowers and Roots pag. 15 To Candy Sucket for green Ginger Lettice flowers c. ibid To Candy Ginger pag. 16 To candy Eringo roots ibid To make Quince Cakes ibid Cleer Cakes of Quinces or Apricocks pag. 17 To dry Apricocks ibid The best way to dry Plums pag. 18 To dry Pippins ibid A way to drie Cherries pag. 19 How to keep Apples Pears Quinces Wardens c. all the year dry pag. 20 How to dry Fruits in the Sun ibid To make Quidony of Cherries ibid To make printed Quidony of Quinces ibid To make Quidony of Pippins pag. 21 To make Quidony of Raspices ibid Colours for fruitage pag. 22 To make all kind of turned works in fruitage hollow ibid To make Dia Citonicum as it is called but rightly Dia Cydonium ibid How to cast all kind of sugar works into moulds pag. 23 The names and use of your Sugars ibid The names and prices of Gummes for Sugar-work ibid To make Jumbols pag. 24 To make Paste of Carrots ibid To make the Macaroones ibid How to make Paste of Almonds pag. 25 How to make a Marchpane pag. 26 How to make Paste of Violets or any kind of flowers ibid How to make white Paste Royal pag. 27 How to make red Paste royal ibid How to make Paste Royal in Spices ibid How to make Paste of Pippins pag. 28 How to make Paste of Genua ibid How to make Paste of Lemmons pag. 29 How to make Paste of Regia ibid How to make Paste of Goosberies or Barberies or English Currans pag. 30 How to make an excellent Marmelade ibid To make Marmelade of Lemmons and Oranges pag. 31 How to make Almond Bisket ibid How to make the fine Bisket bread called in some places Norffe Cakes and commonly Diet-bread pag. 32 The best receit for Bisket bread pag. 33 To make Comfit-makers Bisket ibid To make Manus Christi pag. 34 To make Syrup of Violets ibid Syrup of Century pag. 35 Syrup Gresta or Syrup of unripe Grapes ibid Syrup of Roses pag. 36 Syrup of Wormwood ibid Syrup of Cowslips pag. 37 Syrup of Borage and
patient drink of it first in the morning and last in the evening three spoonfuls at a time but if you make this for a sore brest if the brest be broken take three handfulls of Yarrow 99 A Medicine to breake and heal sore brests of Woman used by Midwives and other skilful women in London Boile Oatmeale of the smâ—llest you can get and red Sage together in running or Conduit water till it be thick enough to make a Plaister and then put into it a fit proportion of hony and letting it boil a little together take it off the fire and while it is yet boiling hot put thereto so much of the best Venice Turpentine as will make it thick enough to spread then spreading it on some soft leather or a good thick linnen cloth apply it to the brest and it will first break the sore and after that being continued will also heal it up 100 To dry up a womans Brest Take of oyl of Linseed and English hony of each a penny worth white wax half a penny worth and half a quarter of a pint of sweet Butter boyle all these to a plaister and lay it on the brest Master Buxton Colchester 101 For a stinking Breath Take Rosemary leaves with the blossomes if you can get them and seeth them in white-wine with a little myrhe and Cinnamon and you shall finde a marvellous affect if you use it often in your mouth 102 A Gargle for an unsavory breath Take Rosewater Mirtle water Orange flower water of each two ounces Musk three grains salt a little more Musk and Ambergreece you may put in for greater persons 103 For the Canker in a womans Brest Take Goose dung and Cellydony stamp them well together and lay it plaister-wise to the sore it will cleanse the Canker kill the worme and heale the sort 104 For the Canker in the mouth Take the juyce of Plantanc vinegar and Rosewater of each a like quantity mingle them together and wash the mouth often with them 105 Of the Catarrhe or Rbume in the bead The Catarrhe is a moist vapour which assaulteth the head and afterwards falleth down again into the stomack where it ingrosseth and corrupieth This moisture hath its beginning of the moisture of the lungs and until the lungs be discharged thereof the Catarrbe wil continue in its force It is predominant more in flegmatick then other constitutions Such as are troubled with it are not long liv'd because their lungs consume by little and little and thereupon they are troubled with the Ptisick and consequently perish if not quickly relieved See a rare secret to cure the same Take Pulmonaria and Sena that is fresh and new infuse them in wine and water over a gentle fire till the wine have drawn out the vertue then strain it and put thereto some Quintessence Leonardo and keep it close in a galffe Let the Patient drinke every morning three ounces lukewarme for twenty daies together let him eat good nourishing meats for they agree wel with this disease If the patient be not too far spent you shal see your oure perform'd in a short time In the mean time if the patient be weak let him take new laid Egges and good white-wine if the humidity be perceived not to be quite expelled and evacuated then give him Aromatico Leonardo afterward comfort him again with Restoratives and Cordials to make him strong and no doubt by the help of God he shal be cured 106 For young children that are weak in their limms and can neither go nor stand Take Sage sweet Marjorome of each a like quantity beat them very well together and strain out the juyce and put it into a double Vial glass fill the glasse as full as it can hold then stop it with paste very close and cover it with thick paste all over and then set it in an Oven and there let it stand so long as a great loaf requires time to be throughly baked then take it out and let it be cold then break the paste round about it and if the juyce be grown thick break the glasse and put it into a gallipot and keep it When you will use it take the quantity of two spoonfuls at a time and as much marrow of an Ox leg melt them together and mingle them well and both morning and evening annoint therewith as warm as can he endured the tender parts of the childs thighs and legs and knees chafing them well with your warm hands and so in a short time through Gods blessing it will be able to stand and go Successfully proved 107 For breaking out of childrens heads Take of White wine and sweet Butter a like quantity boil them together till it come to a salve and so annoint the head therewith 108 A medicine for the swelling of a childs Cods Bray red Rose leaves and boil them in red wine an hour then wet a cloth in it and lay it to the childs Navel as hot as can be endured 109 To heal children of the Lunatick disease This disease happeneth to children by reason of a worme with two heads which breedeth in their bodies which coming to the heart causeth such a passion in the child that of times it kils them The remedie whereof is this Dry the tender stalks of a Wilding tree in the shadow then stamp them wel and fift them and take of the said powder and roots of Gentian myrth and long Pyome of each a quarter of an ounce all these well beaten to powder you must put in a dish or some other vessel and moisten them with a little water then take of it with your two fingers and wet the lips and mouth of the child Do this three or four times and you shall see the worm come forth dead with the excrements 110 For a Consumption Taste Ash Keyes so soone as they looke withered set them into an oven the bread being drawn in a pewter or rather an earthen dish and being so dried pill off the outside and reserving the inner part of the seed or Keies beat them to fine powder and either mixe it with good English Honey and so eat of it first and last morning and evening a pretty deal of it at once upon the point of a knife or else drinke of the powder in some posset Ale or thin broth Mares milk drunk also warm morning and evening is a soveraign Medicine for it 111 To make a China Broth for a Consumption Of China root thin sliced take two ounces keep it in fair water twenty four hours letting it stand warm all the time being close covered in an earthen pipkin or iron pot then put to it a good Cockrel or two Chickens clean dressed and scum it well then put in five leaved grass Maiden-hair Harts-tongue of each half a handfull Dates twenty sliced two or three Mace and the bottome of a manchet let all these stew together untill not above one quart remains then strain it and take all
two handfuls of dryed red Rose leaves and three ounces of Oyl of Roses boil all these together to the thicknesse of a Poultesse then let it stand and cool and while it cooleth take a spoonful of oyl of Roses and with a warm hand rub the place grieved till the oyl be dryed in and then lay the Poultesse as warm as you may endure it to the part inflamed doe this morning and evening for three or four daies as you shall see cause 179 An especial medicine for all manner of poyson Take Hempseed dry it very well and get off the Husks and beat the Hempseed into fine powder take Mints also dry them and make them into powder Boil a spoonful of either of these in half a pint of Goats-milk a pretty while then put the Milke into a cup to cool and put into it a spooneful of Treacle and stir them together til it be cool enough then drink it in the morning fasting and eat nothing till noone or at least in two hours doe the like at night and use it so three daies and it wil kil and overcome any poison 181 A very gentle purge Gerard pag. 1115. Take Borage Buglosse Balme and Fumitory of each three drachms Sene of Alexandria wel prepared and powdred two ounces strow the powder upon the herbs and distil them reserving the water to purge with for such as cannot endure strong purges it being taken in white wine Sugar or some other dainty waies not offending the taste you may according to the nature of the disease add Agarick Mirabolanes c. If Sene be infused in whay and then boiled a little it is very good Physick for melancholly purging the Brain Heart Liver Lungs and Milt it causeth a man to look young breedeth mirth cleereth the sight and strengtheneth the hearing it is very good against old Agues and all diseases caused by melancholly 182 The purge for a Plurisie Stitch or Wind It may be given any sound man or woman at any time in temperate weather not keeping their Chambers for it Take a quart of running water two handfuls of Currants well picked Sene Liquorice and Annis seeds of each half an ounce and the quantity of two Races of Ginger sliced boil all these together til the liquor come to a pint then let it run thorow a Colender and drink it three mornings equally being warmed taking only an hour or two after it a little thin broth 183 Another Purge Take halfe an ounce of Sene two handfuls of Annis-seeds as much Fennel seeds both bruised a stick or two of Liquorice scraped sliced and bruised put them into a pint of Beer boil them scumme them wel and let them seethe til there be but a pretty draught left to drink at one time then take an ounce and a half of Manna dissolve it in three or four spoonfuls of the hot liquor and strain it thorow a thin cloth into the rest then straining the liquor thorow a Colender from the other matters put into it four spoonfuls of syrup of Roses and drink it while it is warm taking a little thin broth after it 184 The purge of Assarabacha which the Lady A.D. used to rectifie her stomack any way offended Take the weight of eight pence of Assarabacha leaves stamp them and strain out the juyce of them with a little fair water or warme broth and mixing it with a little soft English hony warm it drink it fasting taking a little warm posset drink after it and now and then a little more at times betweene the Vomits 185 The Apothicaries Gascon's powder with its use Take of Pearls white Amber Harts-horn eyes of Crabs and white Corals of each half an ounce of black thighs of Crabs calcined two ounces to every ounce of this powder put a drachm of Oriental Bezoar reduce them all into very fine powder and searce them and with Harts-horn jelly with a little Saffron put therein make it up into a Paste and make therewith Lozanges or Trochises for your use You must get your crabs for this powder about May or in September take them before they are boiled When you have made these set them neither by the sire nor in the Sun but in a dry aire till they grow hard The dose is ten or twelve grains 186 A powder for a Rupture Take Shephards purse and Doves foot of each a like quantity dry them until they rub to a powder and drink thereof half a spoonfull in half a pint of broth 187 To kil the Ring-worme and the heat thereof Take a quart of white-wine Vinegar boile therein of Woodbine leaves Sage and Plantane of each one handful of white Coperas one pound of Alum as much as an egge when it is boiled to half a pint strain out the liquor and therewith wash the sore as hard as you can suffer it 188 Rubarb and its vertues The herb called in the Italian tongue Lappacia Maggiore or Rombice domestice is a kind of Rubarb which among the learned Herbaâ—lists is termed by the name of Rha recentiorum whereof one drachm when it is new will loose the body evacuate choler as the Rhabarbarum doth It is very good against opilations it purgeth the blood and takes away scabs You shall have most precious medicines thereof if you mix the green root with hony Cinnamon Saffron Ginger and the powder of Roses If you rost the root in the embers and mix it with condited sugar it breaketh waxing kernels called Scrophulae and mundifies them and healeth them in a short time Some do mix it with the gumme called Ammoniacum an so do bring it into the form of an Unguent and apply it to the parts affected with Scrophulae 189 An approved good medicine for running of the Reins Make Almond milke of Plantane water or else boile plantane in the liquor whereof you make your Almond milke take a quart of it and put thereto three spoonefuls of Lentine Farine and three spoonefuls of Cinnamon water take of this at six in the morning a good draught two houres before dinner another at four of the clock afternoon a third and two hours after supper a fourth and twice or thrice between meals eat a spoonful of conserve of red Roses at a time 190 A medicine for burning or Scalding Take Maidenwort stampe it and seethe it in fresh butter and therewith annoint the place grieved presently 191 To take away the heat of a burn or out of a scald Roft eggs as hard as a stone then take out the yolks of them then take a frying pan and put in the yolks of the hard eggs and so let it fry til it come to an oyl then strain it and annoint the burn with it then take a bladder and annoint it with saller oyl and lay it to the burn 192 For one burned with Gunpowder or otherwise Take one handfull of Groundsel twelve heads of house-leek one pint of goose dung as much chicken dung of the newest that can be
be for it worketh this operation viz. as soon as it joineth to the stomack it draweth to it all the evil humors of the body and imbraceth them and carrieth them forth of the body both by vomit and seige and so leaveth nature unburthened which may prevaile at pleasure because it hath no impediment and the order to make it is thus Take fine white sugar four ounces pure Pearls Musk Saffron Lignum aloes Cinamon of each one scruple Petra Philosophale four drams mix them together and make thereof Lozanges with Rose water according to art the which ye shal keep in a box of Wood close shut and the order to use it is thus When the physician goes do visit any sick person and intends to prepare him some medicine to take inward the best and most perfect inward medicine that he can ordain is this Aromatico because it evacuateth the stomack by vomit and the body downward and his operation is such that it doth in manner help any crude sort of infirmity and the quantity is from one dram to two drams and may be taken in broth in wine in water or mix it with any pils or potion giving charge that when it is put into any potion thou leave none in the bottom of the cup where thou drink it out because the Petra Philosophale is heavy and wil remain in the bottome for if that remain it wil not work at all giving also charge the day that you give this medicine that you let the patients drink as much crude water as they wil and give them little meatto eat that day and this is the order to use this medicine 3 Caustick Take Arsenick Cristaline sal Armoniak Sublimate of each alike boil them being sinely ground in as much strong vinegar as the matter weigheth until 2 third parts be consumed and that there remain a third then keep it in a glass close shut for thy use as I wil shew thee in divers places when occasion shal serve 4 A Magistrale Cerot against the white Scal. This Cerot is of great vertue and of marvellous experience to resolve the white scal because it is penetrative Mundificative and Resolutive and causeth the hair to grow where it is fallen away to the great content of the Patient and honor of the Physician and it is made in this order Take Frankincense that is strained from his filth what quantity you wil and distil it in a retort and give it fire at the least forty hours then let it cool and break the glasse and in the bottome thou shalt find a black mase the which make into powder then for every pound of the said powder put thereto one ounce of Wax and four ounces of the said oyl that you distilled and half an ounce of the heads of Bees the which are easie to be had in Summer Mix all the aforesaid things in a vessel of Copper and with a smal fire make them in form of a liquid unguent and when thou wilt use it shave the head and wash it and lay thereon this Cerot upon a fair cloth warme and every two daies change it and so in short time thou shalt see strange effects of his vertue This serveth also against breaking of bones dislocations and for scabs ulcerated because it dryeth and comforteth and resolveth all the evil qualities giving charge in the distilling because the fire many times consumeth it so that in the bottome their remains nothing that is good and therefore beware in the making 5 Pillole Magistrale which is good against any infirmties These pils are of great vertue and especially against all kind of pains coming of corrupt humors for they purge the putrified humors and preserve the body from corruption and the order to make it is thus Take Olibanum Mastick Mirrhe Sarcocolla aloes hepatica Eleborus niger Saffron Turbit Colloquintida of each what you please Stamp them finely and for every ounce of the aforesaid matters put thereunto two Carets of Musk and then incorporate it with hony of Roses and Aqua vitae of each a like and this paste thou mayest keep six months in a vessel of lead the quantity is from two drachms to three drachms in the morning fasting and drink thereon a little wine These pils are most excellent to take away the pains of the Gout and to preserve a man from it they are also good for them that have the french pox because they evacuate the gross and viscous humors and maintain the body in good temperature and using them in those diseases it preserveth the body in good temperature They are also good for women that are troubled with pains of the Mother and retention of their terms for these are aperative and provoke them and purgeth the Matrix of all impediments contained therein They serve against the Megrum and all pains of the head and also against all kind of putrified fevers as the experience thereof hath been seen sundry times 6 To make a Quintessence of marvellous vertue Quintessence is so called because it is an essence taken from the elements without corrupting them and it 's called Quinta essentia because its an effence above the four elements which hath a marvelous vertue in preserving all things from putrefaction and is of so much vertue that drinking every morning half an ounce thereof as soon as a person riseth out of his bed it preserveth in continual health It helpeth wounds and sores of all sorts by washing them therewith It preserveth all flesh fish and fruits that are put therein The order to make it is thus Take fourteen pound of good strong wine common hony one pound Annis-seed Coriander Lignum aloes Calamus Aromoticus of each three ounces Rose water foure ounces Beate those things which are to be beaten grosly and infuse them in the said wine two daies and then put them in a gourd of glasse and distil it by Balneo so long til the extracted water burn and when it wil burn distil it no more then keepe that which is distilled in a glasse close stopped that it take no air and so keep it til thou have occasion to use it for it is a most rare liquor because it resolveth all indispositions that happen to mans body If any desire to have this Quintessence more perfect let him take a tenth part of good hony with a little Cinnamon and distil it again by Balneo and the Flegm wil remain all in the bottom of the vessel and the Quintessence wil be so fine that the air will take it away And therefore he that can make this well shall work strange cures therewith even to admiration 7 Quintessentia solutiva which is of Marvelous operations in divers matters This Quintessentia solutivae evacuateth the body with great ease and without any detriment and it purgeth all parts of the body that are troubled with gross and viscous humours it resolveth swellings and taketh away the pains it preserveth the sight and killeth worms and causeth a
A Medicine for the falling down of the Matrice to the bearing place ibid Another to be laid to the Navel and to the back right against the Navel for the same use pag. 151 Immoderate flux menstrual suppressed or stayed ib For a woman that hath too much of the flowers pag. 152 To stop the whites in women ibid Another for the same ibid To make Pomatum ibid Magno Liquore which is of great vertue pag. 154 How to compound Aromatico Leonardo with its vertues pag. 156 Caustick pag. 157 A Magistrall Cerot against the white Scal. ibid Pillole Magistrale which is good against any infirmties pag. 159 To make a Quintessence of marvellous vertue pag. 160 Quinta essentia solutiva which is of Marvelous operation in divers matters pag. 161 Syrupo Solutivo or the soluble Syrup with the order how to make and use it pag. 162 Sirrupo Magistrale Leonardo which serveth against an infinite number of diseases and is a rare medicine pag. 164 To make artificiall Balm and the vertues thereof pag. 165 Vegetable syrup which is miraculous and divine pag. 166 Unguento Magno Leonardo pag. 167 Experiments in Cookery and Houswifery Sallets or Sawce 1 A Lemmon Sallet TAke Lemmons rub them upon a grate to make their rinds smooth cut them in halfes take out the meat of them and boil them in fair water a good while changing the water once or twice in the boiling to take away the bitternesse of them when they are tender take them out and scrape away all the meat if any be left very clean then cut them as thin as you can to make them hold in a long string or in reasonable short pieces and lay them in your glass and boiling some of the best white-wine vinegar with sugar to a reasonable thin syrup pour it upon them into your glasse and keep them for your use 2 To keep Clove Gilliflowers For Sallets Take the fairest Clove Gilliflowers clip off the whites from them put them into a wide mouth'd glass and strew a good deal of sugar finely beaten among them then put as much wine vinegar to them as wil throughly wet them tie them up close and set them in the Sun 3. To pickle Oysters Take a peck of the greatest Oysters open them and put the liquor that comes from them saved by it self to as much white wine boil it with a pound of Pepper bruised two or three spoonfuls of large Mace and a handful of Salt til the liquor begin to waste away then put in your Oysters and plump them and set them off the fire til they be cold and so put them up in little barrels very close 4 To pickle Quinces Boil your Quinces that you intend to keep whole and unpared in fair water til they be soft but not too violently for fear you breake them when they are soft take them out and boil 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 have boiled a good time enough to make the liquor of 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 so keep them for your use close covered 5 To keep Goosberries Take a handful or two of the worser of your Goosberries cut off their stalks and heads and boil them all to pieces in a pottle of water putting into the boiling thereof halfe a quarterne of sugar then take the liquor strain it thorow a hair strainer and while it cooleth cut off the stalks and heads of the fairest Goosberries being very careful you cut not the skin of them above or below put them into a Gallipot and pour the liquor in after them 6 Purslane must be used as you do the Goosberries 7 How to keep Cucumbers raw Take a Kettle big enough for your use half ful of water make it brackish with salt boil therein ten or twenty Cucumbers cut in halves then take the raw Cucumbers being somewhat little and put them into the Vessel wherein you wil keep them and when your liquor is cold strain so much of it into them as may keep the Cucumbers alwaies covered 8 To keep boiled Cucumbers Take a Kettle of water put salt to it boil it wel then take your raw Cucumbers put them into it and keep them with running up and down very softly til they be as it were perboyled then take them out and lay them aside til they be cold then put them up in the vessel you wil keep them in and when the liquor is cold strain it into them til they be all covered 9 To pickle Cucumbers to keep all the year Pare a good quantity of the rinds of Cucumbers and boil them in a quart of running water and a pint of wine vinegar with a handful of Salt til they be soft then letting them stand til the liquor be quite cold pour out the liquor from the rinds into some little barrel carthen pot or other vessel that may be close stopped and put as many of the youngest Cucumbers you can gather therein as the liquor wil cover and so keep them close covered that no wind come to them to use all the year till you have new If your Cucumbers be great 't is best to boil them in the liquor til they be soft 10 To keep Cowslips for Sallets Take a quart of white wine vinegar and half a quarter of a pound of fine beaten sugar and mix them together then take your Cowslips pul them out of the pods and cut off the green knob at the lower ends put them into that pot or glasse wherein you mind to keep them and wel shaking the vinegar and sugar together in the glasse wherein they were before poure it upon the Cowslips and so stirring them morning and evening to make them settle for three weeks keep them for your use 11 Violets Buglosse Borage Rosemary Marigolds Fennel These are all to be used as you do your Cowslips onely of Fennel you must take the seeds when they are new put out of the pod 12 To keep Broom flowers for Sallets Gather so many buds in one day if you can as you mean to keep then take your pot and lay first a lay of white salt in the bottome of it and then a lay of Buds or flowers then another of white salt and so another of Flowers till you have filled your vessel so full as you can thrust them down let them stand one day and if they shrink down fil them up with flowers and after fil it up with Verjuyce and lay a good deal of salt upon the top of it and stop it up close 13 To keep Barberies to garnish your meat c. Take the worst of them and boil them in fair water and strain the liquor from them and while the
half into the sirup as you pare them and so let them boile stil scumming them til the sirup be almost all wasted away within three or four spoonfuls then take out the Pippins lay them on plates and dry them in a stove 42 A way to drie Cherries Take three quarters of a pound of sugar and a pound of good Cherries their stalks and stones taken from them then put a spoonful of clean water in the skillet and so laie one laie of Cherries and another of sugar til your quantitie be out then set them on the fire and boil them as fast as conveniently you can now and then shaking them about in the skillet for fear of burning and when you think they are enough and clear then take them off the fire and let them stand till they be half cold then take them out as clear from the sirup as you can and lay them one by one upon sheets of Glasse setting them either abroad in the Sun or in a window where the Sun may continually be upon them If they drie not so fast as you would have them then in the turning scrape some loaf sugar finely upon them but add no greater heat then the Sun wil afford which wil be sufficient if they be wel tended and let not dew fall on them by any means but in the evenings set them into some warm cupboard 43 How to keep Apples Pears Quinces Wardens c. all the yeer dry Pare them take out the coars and slice them in thin slices laying them to dry in the Sun in some stone or metalline dishes or upon an high frame covered with course canvas now then turning them and so they wil keep all the yeer 44 How to dry Fruits in the Sun If it be smal fruit you must dry them whole by laying them abroad in the hot Sun in stone or pewter dishes on iron or brass pans turning them as need requires 45 To make Quidony of Cherries Take your Cherries while they are red at the stone put out the stones and boil them til they be broken then strain then thorow a very clean strainer and take the matter strained forth boil it again and giving it in the boiling as much sugar as is sufficient when you think it thick enough put it into your boxes 46 To make printed Quidony of Quinces Take two pound of Quinces pared coated and cut in small pieces put them into a clean posnet with a quart of fair water and when they are boiled tender put into them one pound of sugar clarified with half a pint of fair water let them boil till all the Fruit fall to the bottome of the Posnet then let the liquid substance run through a fair linnen cloth into a clean Bason then put it into a Posnet and boil it til it come to a Jellie then print it in your moulds and turn it into your boxes you shall know when it is ready to print by rowling on the back of a Spoon 47 To make Quidony of Pippins Take two pound of Pippins pare core and quarter them and put them into a quart of fair water boil them til they begin to break then put in a pound of Brasil sugar clarified with half a pint of water and the white of an egge boil them then til the fruit fal to the bottome then take it up draw all the liquid substance from it as in your Quinces and boil it in a posnet til it come into a Jellie trie it on the back of a spoon and when it is ready to print put it into your Moulds and when it is cold turn it off upon wet Trenchers and put it into boxes 48 To make Quidony of Raspices Take a quart of red Raspices put them into a wodden dish with three spoonfuls of fair water bruise them all to pieces with a spoon or a rolling pin then strain them through a cloth into a fair dish season it with half a pound of Sugar finely beaten boile it on a Chafindish of coals stirring it till it come to a Jellie your trial is on the back of a spoon as in all other Jellies and when it is ready for the print print it and it will be a very orient colour you must not put too much water to the Raspices for they wil not abide too much boiling for losing their colour 49 Colours for fruitage Saffron is the best yellow Sap green the best green Indian Lake the best red All your colours must be tempered with Gumme water made of Rasewater 50 To make all kind of turned works in fruitage hollow Take the strongest bodied sugar you can get boil it to the height of Manus Christi then take your stone or rather Pewter Moulds being made in three pieces tie the two great pieces together with Inkle then powre in your sugar being highly boyled turn it round about your head apace and so your fruitage wil be hollow whether it be Orange Lemmon or whatsoever your Mould doth cast after they be cast you must colour them after their natural colours 51 To make Dia Citonicum as it is called but rightly Dia Cydonium Take four or five very fair Quinces pare them quarter them core them and boil them in a Pipkin with a pint of fair water when they are tender put to them halfe a pint of red wine vinegar and one pound of sugar let them boil an hour after it and then let the sirrup and all run thorow a strainer into a fair posnet and let it there boil til it come to a Jellie as thick as Quidony then put it up into a glasse or gallipot This is a most special Cordial and comfortable matter for a sick body 52 To cast all Kind of Sugar-works into moulds Take one pound of Barbarie sugar clarifie it with the white of an egge boil it til it rol between your finger and your thumb then cast it into your standing moulds being watered two houres before in cold water take it out and gild them to garnish a Marchpane with them at your pleasure 53 The names and use of your Sugars Refined sugar hard and white is best for paste of Genua and to cast all kind of sugar works Barbary sugar is best to preserve withal Brasile sugar white and dry is best to make Quidony 54 The names and prices of Gummes for Sugar work Gumme dragon the ounce iiii d Red Rosset the ounce i. d Sap green the ounce ii d Indian Lake ii d. weight iii. d Fine gold the booke xvi d Party gold the booke vi d Buy your Gold at the Gold-beaters your Gummes and your colours at the Talbut in Newgate Market 52 To make Jumbols Of almonds being beaten to paste take half a pound with a short cake being grated and two egges two ounces of carroway seeds being beaten and the juce of a Lemmon and being brought into a paste roule it into round strings then cast it into knots and so bake it in an oven and