course hairen searse and put it into a bagge and lay it amongst your clothes Tr make Aromaticum Lozenges TAke of fine suger halfe a pound boyle it with red Rose water vntill it come to the height of Lozenges and in the cooling put in of the spices of Aromaticum rosarum foure drams with a little Confectio Alchermes and so make them into Lozenges guilding them first and then cut them square with a knife for that purpose and when you guild them if your guilding will not sticke on wet them gently with a little Rose water but not too much in any case To make a Marchpane to yee it and garnish it after the Art of Comfit making TAke two pound of small Almonds blanched and beaten into perfect Past with a pound of suger finely searsed putting in now and then a spoonfull or two of Rose water to keepe it from oyling and when it is beaten to perfect Past rowle it thin and cut it round by a charger then set an edge on it as you doe on a tart then drie it in an Ouen or a backing pan then yee it with Rose water and suger made as thicke as batter for fritters when it is iced garnish it with conceits and sticke long comfits in it and so guild it and sure it To make all sorts of banqueting conceits of Marchpane stuffe some like Pyes Birds Baskets and such like and some to print with moulds TAke a pound of Almond past made for the Marchpane and drye it on a Chafindish of coales till you see it waxe white then you may print some with mouldds and make some with hands and so guild them then stoue them and you may keepe them all the yere They bee excellent good to please children To make all kinde of Birds and Beasts to stand on their legges in cast worke TAke Barbary suger clarifie it and boyle it to the height of Manus Christi then poure it into your mouldes they being seasoned as for your Quodiniacke let them stand a quarter of an houre and they will be colde and then you may take them out and guild them To cast all manner of frutage hollow in turnd worke and put them in their colours as Oranges Lymonds and such like TAke your Suger being boyled to the height of Manus Christi and put it into your Alabaster mouldes being made of three pieces turne it round about in your hand while it is hot and when it is colde take it out and put them in their naturall colors To make Prince bisket bread TAke a pound of very fine flower as much suger throughly searsed one ounce of annisseeds cleane pickt take eight egges and a spoonefull of Muskadine and beat all into batter as thicke as for fritters beat it thus in a bowle one houre then put it into your coffins of plate or frames of wood and set in an Ouen and let it remaine there one houre you may slice some of them when they bee a day old and drie them againe vpon a hurdle of wicker you may also take one of your loaues and wash it ouer with the yolke of an egge beaten with a little Rose water and while it is greene cast biskets and carrawaies on it and a little white candy and it will shew as if it did haile on it then spot it with golde and giue to whom you please To make the vsuall bisket solde at Comfitmakers TAke a peeke of flower and foure ounces of corriander seede one ounce of anniseed take three egges three spoonefulls of ale yeast and as much warme water as will make it as thicke as past for Manchets make it in a long roule and bake it in an Ouen one houre and when it is a day olde pare it and slice it suger it with searsed suger and put it againe into the Ouen and when it is drie take it out and new suger it againe and so box it and keepe it To make an especiall sweet Powder for sweet bagges TAke of the purest orris one pound of red and dammaske rose leaues of each two ounces of Cloues three drammes corriander feed one dram Ciprus and Callamus of each halfe an ounce Benzoin and Storax of each three drammes beat them all saue the Benzoin and the Storax and pouder them by themselues mixe it with the rest of the powder then take of Muske and Ciuet of each twenty graines Amber-greece ten graines mixe these with a little of the foresaid powder with a warme pestle and so by little and little you may mixe it with all the rest and so with Rose leaues dried you may put it vp into your sweete bagges and so keepe them seauen yeares To make an excellent Marmelate which was giuen Queene Mary for a New-yeares gift TAke a pound and halfe of Suger boyle it with a pintos faire water till it come to the height of Manus Christi then take three or foure small Quinces one good Orang pill both very well preserued and finely beaten three ounces of Almonds blanched and beaten by themselues Eringus roots preserued two ounces and a halfe stirre these with the suger till it will not sticke and then at the last put in of Muske and Amber dissolued in rose water of each foure graines of Cynamon Ginger Cloues and Mace of each three drammes of oyle of Cynnamon two droppes this being done put it into your Marme late boxes and so present it to whom you please To make another sort of Marmelate very comfortable and restoratiue for any Lord or Lady whatsoeuer TAke of the purest greene Ginger sixe drammes of Eringus and Saterion rootes of each an ounce and a halfe beate these very finely and draw them with a siluer spoone thorow a haire searse take of nut kirnells and almonds blaunched of each an ounce Cockes stones halfe an ounce all steeped in hony twelue houres and then boyled in milke and beaten and mixed with the rest then pouder the seedes of redde nettles of rocket of each one dramme Plantane seeds halfe a dramme of the belly and backe of a fish called Scincus marinus three drammes of Diasaterion foure ounces of Cantarides adde a dram beate these very finely and with the other powder mixe it and so with a pound of fine suger dissolued in rose water and boyled to suger againe mingle the powder and all the rest of the things putting in of leafe golde sixe leaues of pearle prepared two drammes oyle of Cynnamon fixe drops and being thus done and well dryed put it vp in your Marmelate boxes and guild it and so vse it at your pleasure To make a blaunch for any Ladies face TAke of white Tarter two drams Camphire one dramme Coperas halfe a dramme the whites of foure egges iuyce of two Lymonds oyle of tarter foure ounces Plantane water as much white Mercuri a pennyworth bitter almonds two ounces all must be powred and mixed with the oyle and water and then boyled vpon a gentle fire and straine it and so
keepe it The partie must rub her face with a scarlet cloth and then ouer night wash her with it and in the morning wash it off with bran and white wine To make printed Quodiniacke of Quinces a rubye colour TAke two pound of Quinces pared cut in smal pieces and put them into a posnet with three pints of faire water and so let them boyle till they be tender then put into them a pound of suger and let it boyle till the fruit fall to the bottome of the pan let the liquor runne through a strayner into a bason and put it into a faire posnet and let it boyle till it come to his colour and thicknesse then print it with your moulds you shall know when it is ready to print by rowling a little vpon the backe of a spoone and if you see it will stand and not runne downe print it in like sort you may make your Quodiniacke of Pippins your Pippins will hold all the yeare To make Quodiniackes of Raspises or English Coriants Take Raspises ripe and well coloured and put them in a dish and put them iiiij spoonfulls of rose water mix them together with the backe of a spoone then wring the lyquid substance through a linnen cloth season it by your mouth with suger till it be sweete ynough then boyle it on a chafindish of coales in a dish till it be reddy to print then print it in your moulds and box it and so keepe them Here endeth the conceits of Banqueting Your mouldes must lie in water one night before you vse them and an houre before you print with them take them out of the water CORDIAL VVaters Aqua Coelestis TAke of Cynnamon six ounces Cloues one dram Nutmegs one dram and a halfe of Ginger two drammes and halfe of Gallingale one dram and halfe Cubebs two drammes Callamus rootes one dram all brusen and kepe in a paper then take of Bettony and sage flowers of each a handfull Maxioram Penneryall of each halfe a handfull brused likewise then take of these pouders of Aromaticum Rosarum three drammes Diambrae Diamargariton frigidum Diamoscum dulce of each a dram and halfe you must put all these into a gallon of spirit of wine and steepe them three dayes and three nights shaking them well euery day and then distill it in your Limbeck and when it is destilled you must hang halfe an ouce of yellow Sanders and twentie graines of Muske and amber in it To make Cynnamon water TAke one pound of the best Cynnamon you can get bruse it well and put it into a gallon of the best sacke and infuse it three daies and three nights and then distill it as your Aqua coelestis To make Doctor Steeuens water Take of Rose leaues one dram Borage Buglosse violets and rosmarie flowers of each a dram and halfe Spiknard a dramme Cinnamon two ounces Ginger one ounce Cloues Nutmegs of each halfe an ounce Cirdamons a dram and halfe Gallingale two drams Cubebs a dram Pepper three drams Aniseeds Carraway seeds and Fennill of each an ounce Lignum Alloes halfe a dram Corall and Pearle in fine pouder of each one dram bruse these and put them in a pottle of Aquavitae and a quart of Sack vsing it in euery respect as your Aqua coelestis To make Baume water TAke Baume drie three ounces time Peneryall of each an ounce Cynnamon foure ounces a dramme of Cardomons Grames halfe an ounce sweet Fennil seeds one ounce Nutmegs Ginger of each a dram Galingale one ounce Caliamus and Cyprus Cubebs and Pepper of each two drammes of Caper rootes half a dram of Diptamus one dram bruise these things and put them to a pottle of sacke steepe them xxiiij houres and then vse it as the former waters Angellica water TAke Cardus dry a handful Angelica roots three ounces of Mirh one dram Nutmegs halfe an ounce Cynamon ginger of each foure ounce Saffron one dram halfe Cardamons Cubebs Galingale Pepper of each a quarter of an ounce Mace two drams Graines one dram Lignum Aloes Spicknard Iuncus odoratus of each a dram Sage Borage Buglosse Violets and Rosemary flowers of each halfe a handfull bruise these and steepe them in a pottle of sacke xij hours distil it as the rest Rosa Solis TAke Liquerish eight ounces Aniseed Caraway of each an ounce Raysons stoned Dates of each three ounces Nutmegs ginger Cynamon Mace of each halfe an ounce Gallingale a quarter of an ounce Cubebs one dram Figs two ounces Suger foure ounces bruse these and destill it with a gallon of Aqua vitae as the rest but when it is distilled you must coulour it with the herbe Rosa Solis or else Alkanet roote Wormwoode water Take of Wormwoode two ounces and halfe Sage Betony and Rue of each halfe a handfull Rosemary tops a handfull Cinnamon 3. ounces Nutmegs halfe an ounce Cloues and Mace of each halfe a dram Ginger an ounce Gallingall Cubebs and Spicknard of each a dram and halfe of Scordium halfe a handfull bruse these and put them into a pottle of Sacke and a pinte of Aqua vitae and steep them foure and twentie houres and distill them as the the rest ⧠Here beginneth Consarues To make Marmelade of Quinces TAke your Quinces and boyle them tender then pare them and cut them to the coare then draw the pulpe That is the Quince through a haire searse and weigh it to euery pound of pulpe take a pound of clarified suger and boyle them together till they come to a perfect colour putting to them in the boyling a little oyle of Cynamon and when it is boyled ynough that it will not sticke to the panne put it into your Marmelade boxes But your conserue must not be boyled so high in any case for then it will not bee so good To make conserue of red and damaske Roses TAke of the purest and best coloured buddes you can get and clip off the whites from them and to euery pound of leaues you must take three pound of Barbarie sugar and beat them together till they be very fine and then with a wodden spatter take it vp and set it on the fire till it be through hot and then presently put it vp and it will be of an excellent colour To make Conserue of Violets TAke of your Violet flowers and picke off all the blew flowers and keepe them and weigh them and take to euery ounce of flowers three ounces of refined suger and beat them in a alabaster morter till they be very fine and then take them vp and put them into an earthen Pipkin and set them vpon the fire vntill such time as they be thorough hotte and then take them off and put them vp and keep them To make pectorall rowles for the Cough TAke liquorish pouder finely searsed one ounce of the spices of Diatragacanthum frigidum ij drams of Gum-arabecke and Tragarant in fine powder of each a drum white starch halfe
a dram Aniseeds in fine pouder one ounce mingle with the rest then take of suger sixe ounces of Pennits an ounce and halfe Suger-candy one ounce powdred mingled with the former powder then take Gum-tragacant steeped in Rose water and bear it into past and so make it into long rowles and so drie them and keepe them To make Conserue of Borage flowers TAke of your Borage flowers well colored and picke the blacks from them then weigh them to euery ounce of flowers you must take three ounces of suger and beat them together in an Alabaster morter with a wooden pestle vntill they be verie fine so that you cannot discerne any suger in Iumps then take them out and put the conserue into a pipkin and heat it through hot and hauing thus done put them vp keepe them all the yeare To make conserue of Rosemary flowers TAke your Rosemary flowers fresh and good and picke them from the greene tuske weigh them and take to euery ounce of flowers three ounces of Suger-candy and beate them very fine vsing them in euery respect as you did your other Conserues To make Conserue of Buglosse flowers TAke your buglosse flowers and picke them as you did your borage flowers and then weigh them and to euery ounce of flowers you must take two ounces of hard sugar and an ounce of sugar Candie and beate them together till they be exceeding fine and then set them one the fire to dissolue the sugar and when it is dissolued and the conserue hot put it vp and keepe it all the yeare To make a Pomaunder TAke of Beazou in one dram and halfe of storax halfe a dram of Lignum aloes in fine powder halfe a scruple of Labdanum halfe an ounce powder all these very fine and searse them through laune and then take of muske a dram Amber greese ten graines Ciuet ten graines and dissolue them in a hot morter with a little rose water and so make them into a pomander putting into it six graines of Ciuet. To make Consaure of Barberies TAke of your Barberies which are very red and ripe and picke them from the stalks and then wash them and put vnto them a prettie deale of faire water and set them on the fire in an earthen pan and so scald them and being throughly scalded pulpe them thorough a fine searce and to euery pound of pulpe take a pound of pouder suger and boyle them til it be ynough that is till it wil cut like marmelade To make Consarue Cichorie flowers TAke of your Cichory flower new gathered for if you let them lie but one hower or two at the most they will loose their coulour and doe you very little seruice therefore ware them presently and to euery ounce of flowers you must take three ounces of dubble refined suger and beate them together in a morter of Alabaster and a wooden pestle vntil such time as they be thoroughly beaten for the better the flowers and suger be beaten the better will your Conserue be let this alwayes be for a generall rule and being very well brayed you must take them vp and put it into a chafer cleane scoured and set it on the fire til it be throughly hot and then take it off and put it vp â—nd keepe it all the yeare To keepe Cowecumbers in pickle all the yeare TAke foure gallons of Conduit water and put vnto it three quarts of bay salt two handfuls of Sage one handfull of sweete Marioram and foure handfulls of Dill let these boyle til it come to three gallons and then take it off and when it is almost cold put in a hundreth of Cowcumbers into that liquor into a butter barrel keepe them al the yeare but looke that alwaies the herbs lie vpon them and thus done it will be a most excellent sallet with oyle vineger and pepper An exceeding fine pill vsed for the goute TAke of Aloes two ounces Mastick three drammes Agricke halfe an ounce Ginger halfe a dramme let these be poudred very fine then take of the extraction of Rhubarbe three drammes and with white wine let them be incorporated into a masse of pills adding vnto them a droppe of oyle of cloues and as much or Nutmegges A Medecine for the Goute TAke of the slippes of starres to the number of foure and then take to euery stippe foure snayles and put them into an earthen pot sprinckle foure or fiue handfuls of salt vpon them and then put to them Sage Rue Wormewood and Hyssope of each foure handfuls and so distill them and when you haue distilled them put to them a quart of wine Vineger wherein an ounce of white Mercury is dissolued and so bath the place infected with the goute and it will ease them presently To make Syproupe of Pomcitrons TAke of Pomicitrons and cut them in halfes and iuyce them but beware you writing them not too hard least it be slimie and then take to euery pint of iuyce three quarters of a pound of refined suger and boyle it in an earthen pipkin till it come to the height of a Syrupe and take heed in any case that you boyle it not on too hot a fire least it burne and then when it is boyled ynough put it vp and keepe it all the yeare To make Syrupe of Violets TAke your Violets and pick the flowers and weigh them and then put them into a quart of water and steepe them vpon hot embers vntill such time as the flowers be turned white and the water as blew as any violet then take to that quart of infusion and take foure pound of clarified Suger boyle it till it come to a syrupe scumming them and boyling them vpon a gentle fire least it turne his colour and being boyled put the Syrupe vp and keepe it To make Syrupe of Liquorish TAke your Liquorish eight ounces and scrape it verie cleane and briuse it verie well and mayden haire one ounce Any feede and Fennell seede of each halfe an ounce steepe these in foure pintes of raine water halfe a day and then boyle it to a quart then take a pound and a halfe of clarified suger and boyle it with that liquor till it come to a Syrupe and then put it vp and keepe it To make Syrupe of Hore-hound TAke of Hor-hound two handfuls of Coults foote a handful of time peneriall and Calamint of each two drams of Liquorish one ounce and a halfe of figges and raysons of the sunne of each two ounces Pionye kernels a quarter of an ounce Aniseeds and Fennell seeds of each a quarter of an ounce boyle these in a gallon of faire water till it come to a pottell or three pintes and then straine it and take three pound of Suger and three egges and clarifie that liquor and so boyle it to a Syrupe and so keepe it all the yeare To make Syrape of Mayden haire TAke of Maiden heare sixe ounces of Liquorish one ounce scraped and sliced steepe these
of your fayrest and best coloured Peaches and with a wet linnen cloth wipe of the white hoare of them then perboyle them in halfe a pint of white wine and a pine and a halfe of running water and being perboyled pill off the white skin of them and then weigh them take to your pound of Peaches three quarters of a pound of refined sugar and dissolue it in a quarter of a pint of white wine and boyle it almost to the height of a Syrope and then put in your Peaches and let them boyle in the Syrope a quarter of an houre or more if neede should require and then put them vp and keepe them all the yeare To preserue Eringus Rootes TAke your Eringus Rootes fayre and not knottie one pound and wash them cleane and when they be washed set them on the fire and boyle them very tender pill off the outermost skinne of them but see you breake them not and as you pare them put them into cold water and let them remaine there till all be finished and then you must take to euery pound of Rootes three quarters of a pound of clarified sugar and boyle it almost vnto the height of a syrope and then put in your rootes but looke that they boyle very gently together with as little stirring as may bee for feare of breaking vntill they be ynough and when they bee cold put them vp and so keepe them To preserue Barberies TAke your Barberies very faire and well coloured and picke out euery stone of them and then weigh them and to euery ounce of Barberies you must take three ounces of hard sugar and with halfe an ounce of the pulpe of Barberies and one ounce of red Rose water you must disolue your suger and then boyle it to a syrope being so boyled put in your Barberies and let them boyle a quarter of an houre and then take them vp and as soone as they begin to waxe coole put them vp and they will keepe their colour all the yeare To preserue Goos-berries TAke of your large Berries but not thoroughly ripe and picke off all the staulkes from them and wash them cleane take a pound of them and set them on the fire till they bee hot and then take them off and let the liquor run from them then take ten ounces of hard sugar and foure ounces of suger Candie and clarify it with a pint of water and the white of an egge and boyle it to a thicke Syrope and then put in your Goos-berries and let them boyle one walme or two and so betwixt hot and cold put them vp keepe them all the yeare To preserue Damsins TAke of your Damsins large and well coloured but not thorough ripe for then they will breake and picke them cleane and wipe them one by one then weigh them and to euery pound of damsins you must take a pound of Barbery sugar white good dissolued in halfe a pint or more of water and boyle it almost to the height of a Syrope and then put in your Damsins keeping them with continuall scumming and stirring and that with a siluer spoone and so let them boyle vntill they be ynough vpon a gentle fire and when they be ynough take them vp keepe them all the yeare To preserue Raspises TAke of your fayrest and well coloured Raspises and picke of their staulkes very cleane then wash them but in any case see that you bruise them not then weigh them and to euery pound of Raspises you must take sixe ounces of hard sugar and sixe ounces of Sugar-candy clarifie it with halfe a pint of faire water and foure ounces of iuyce of Raspises being clarified boyle it to a weake Syrope and then put in your Raspises stirring them vp and down and so let them boyle vntill they bee ynough That is vsing them as your Cherries and so may you keep them all the yeare To preserue Enula Campana rootes TAke of your Enula Campana rootes wash them scrape them verie cleane and cut them thin vnto the pith the length of your little fingar and as you cut them put them into water and let them lie in water thirtie dayes shifting them twise euery day to take away their bitternes weigh them and to euery pound of rootes you must take xij ounces of clarified sugar first boyling your rootes as tender as a Chickin and then put them into your clarified sugar and let them boyle vpon a gentle fire vntill they be ynough and so let them stand off the fire a good while and betwixt hot and cold put them vp to your vse To preserue Saterion Rootes TAke your Saterion Rootes and picke out the faire ones keepe them by themselues then wash them and boyle them vpon a gentle fire as tender as a quodling then take them off and pare off the blackest skinne of them and put them as you pare them into faire water and so let them remaine one night and then weigh them and to euery pound of rootes you must take xj ounces of clarified sugar and boyle it almost to the height of a syrope and then put in your rootes but take heede they boile not too long for then they Will grow hard and tough and therefore when they bee boyled ynough take them off and set them a cooling and so keepe them according to the rest Heere endeth the Preseruatiues To make Manus Christi TAke halfe a pound of refined Suger and some Rose water and boyle them together till it come to sugar againe then stirre it about while it be somewhat cold then take your leafe gould and mingle with it then cast it according to art That is in round gobbets and so keepe them To Candy Ginger TAke very faire and large Ginger and pare it and then lay it in water a day and a night then take your double refined suger and boyle it to the height of Suger againe then when your suger beginneth to bee cold take your Ginger and stirre it well about while your suger is hard to the panne then take it out race by race and lay it by die fier for foure howers then take a pot and warme it and put the Ginger in it then tye it very close euery second morning stirre it about roundly and it will be rocke Candied in a very short space To Candy Rose leaues as naturally as if they grew vpon the Tree TAke of the fayrest Rose leaues red or dammaske and on a Sun-shine day sprinkle them with Rose water and lay them one by one vpon faire paper then take some double refined suger and beat it very fine and put it in a fine lawne searce when you haue layd abroad all the Rose leaues in the hottest of the sunne searce suger thinly all ouer them then anon the Sun will candy the suger then turne the leaues and searce suger on the other side and turne them often in the Sun sometimes sprinkling Rose water some times searsing
true way TAke two pound of the Pulpe of Quinces and as much of peaches and straine it and drie it in a pewter platter vpon a Chafindish of coles then weigh it and take as much suger as it weigheth and boyle it to the height of Manus Christi and then put them together and so fashion it vpon a Pie-plate and dry it in an Ouen with a Chafindish of coales vntill it be thro rough drie and then if it please you you may spot them with Gold To make Past of Violets YOu must take of your Violets which are ready picked bruise them in an Alabaster or marble morter and wring the iuyce from them into a porringer and put as much hard suger in fine powder as that iuyce will couer drie it and then powder it againe and then take as much Gum-tragacant steeped in rose water as wil bring this suger into a perfect past when it is perfect take it vp and print it with your moulds and so drie it in your Stoaue and not by the fire for feare of daunger and when it is drie guild it It is a fine banqueting conceit To make Past of Goos-berries TAke of your Goos-berries and cut them one by one and wring the iuyce from them till you haue gotten so much as you think wil serue your turne boyle your iuyce a little that it may be the thicker then take as much double refined suger as your iuyce will sharpen and dry it as you did for your Violets and being drie beat it very fine and take as much Gum-tragacant steeped in Red rose water as will serue and beate it into perfect past in an Alabaster morter and then take it vp and print it with your moulds vsing it in euery respect as your past of Violets This is excellent good for one that hath a weake stomacke Here beginneth Banqueting conceits as Marmalades Quodiniackes and such like To Make Muskadine Comfits TAke halfe a pound of Muske suger beaten and searsed then take Gum-tragacant steeped in Rose water and two graines of Muske and so beat them in an Alabaster morter till it come to perfect Past then driue it verie thinne with a rowling pinne and then cut it into small pieces like Diamonds some cut with a rowle spoone on the sides being thus cut stoue them and so keepe them all the yeare To make Diacitonium simplex of Quinces TAke of your Quinces and pare them and cut them in pieces and boyle a pound of these pieces in a quart of faire water till they be very soft then let the liquor runne from them then take a pound of Suger-candy and beate it fine and put it into that liquor and let it seeth till you see it stand like Gelly then take it from the fire and put therein foure droppes of oyle of Cynnamon and Nutmegs and then put in fiue and twentie leaues of fine gold and stirre it together and so put it in fine Christall Glasses and keepe it all the yeare To make fine Christ all Gelly TAke a knuckle of veale and foure Calues feete and set them on the fire with a Gallon of faire water and when the flesh is boyled tender take it out then let the liquor stand still vntill it be cold then take away the top and the bottome of that liquor and put the rest into a cleane Pipkin and put into it one pound of clarified suger foure or fiue droppes of oyle of Cynnamon and Nutmegs a graine of Muske and so let it boyle a quarter of an houre leasurely on the sire then let it run through a gelly bagge into a bason with the whites of two egges beaten when it is cold you may cutte it into lumpes with a spoone and so serue three or foure lumpes vpon a plate To make white leach of creame TAke a pint of sweete creame and sixe spoone-fuls of Rose water and two graines of Muske two drops of oyle of Mace or one piece of large Mace and so let it boyle with foure ounces of Isin-glasse then let it run downe through a gelly bagge when it is cold slice it like brawne and so serue it out this is the best way to make leach To make a Walnut that when you cracke it you shall find Biskets and Carrawayes in it or a prettie Pofey written TAke a piece of your Past royall white being beaten with Gum-tragacant and mixed with a little fine searsed Cynnamon which will bring your past into a Wolnut shell colour then driue it thinne and cut it into two pieces and put the one piece into the one half of your mould and the other into the other then put what you please into the nut and close the mould together so make three or foure Walnuts To make Quodiniacke of plums TAke two pound of plummes and put them into a posnet with a pound and halfe of brasill suger clarified with a pint of faire water and let it boyle till the plummes breake then take it off and let your liquid substance run through a strayner and then put it againe into the posnet and so let it boyle till it come to his thicknesse and then print it with you moulds on what fashion you please To make Biskatello TAke two ounces of very fine suger beaten and searsed and put into it halfe a spoon-full of Amidum That is white starch a graine of Muske then beat it into perfect past with Gum-tragacant steeped in Rose water then make it into little prettie loaues the fashion of manchets and so put a wafer in the bottome of euery one of them and bake them in a baking-pan but take heede your pan be not hot and so specke them with gould and so boxe them It is a very fine banqueting conceit To make a speciall sweet water to perfume clothes in the foulding being washed TAke a quart of Dammaske rose water and put it into a glasse put vnto it a handful of Lauender flowers two ounces of Orris a dram of Muske the weight of foure pence of Amber-greece as much ciuet foure drops of oyle of cloues stoppe this close and set it in the Sun a fortnight put one spoonfull of this water into a bason of common water and put it into glasse so sprinkle your clothes therewith in your folding the drugs left in the bottome when the water is spent will make as much more if you keepe them and put fresh Rose water to it To make Mosse powder TAke two pound of Mosse of a sweete Apple-tree gathered betweene the two Lady dayes and infuse it in a quart of Dammaske Rose water foure and twentie houres then take it out and drie it in an Ouen vpon a siues bottome and beat it to powder put vnto it one ounce of Lignum-aloes beaten and searsed two ounces of Orris a dramme of muske halfe a dram of Amber-greece a quarter of a dram of ciuet put all these into a hot morter and pestell and beat them together then searse them through a
heale a broken bone in man or beast TAke the iuyce of Comfrey rootes and wilde Daysie roots and boile them with Turpentine and yellow waxe and make a flat plaster thereof and lay it to the griefe and set splinters about it and rowle it to keepe it stiffe once in fiue dayes till it be hole and you must drinke the iuyce of the roots nine dayes in some liquor either to man or beast when you vse the plaster For the Pyles TAke newe milke and chicken it with otmeale finely fifted through a fiue let it seeth till you make it vp like suppositaries then take it vp cut off the outside of a race of ginger and grate it and mingle it together and some of it make into a Plaster and the rest make like suppositaries and put them vp as you do suppositaries and then lay a plaster on the place and vse this vntill you be hole A medicine for a Rupture in old or yong TAke Knotwort Ribworte and Comfrey of each a like quantitie wash them and drie them and set them in the ouen when the bread is drawn so that they may drie then beat them to pouder them sâ—â—rce them finely through a searce â—â—â—siue and looke what quantitie you take of the herbs when they be dried take halfe so much Aniseede beat them with the pouder of the hearbs and searce them thus hauing made the pouder ready wheÌ„ you wil vse it take as much of the pouder as you can lay or take vpon a good broad six-pence and xiiij mornings together giue it to the partie to drinke with a little malmesey fasting anoynt the place first with oyle of spike mingled with any other thing and also take such hearbes as you make your powder of and seeth them in faire running water till they be tender wringing the water out of them apply them to the place as hot as the partie can suffer it and let not the trusse be too straight lest it force the place do rent further take the hearbes to make the powder with in May when the chiefe strength is in them the Knotwoort beareth a little wachet flower This hath beene prooued on children so borne and on olde folkes that haue beene foure and twentie yeares broken and doth helpe al sorts that with good vsage doe not abuse themselues through the grace of God A medicine to be vsed during all the time of the Plague good agaiast infection TAke a pint of white wine vineger and halfe a pinte of Iene Tickell and a quantitie of Bole Armonacke otherwise called Bolles verus and stirre all this together and take three spoonfuls in the morning fasting and fast an houre after it and take three spoonfuls an houre after supper Another medicine for paine in the head SEeth leaues of Agrimony with hony and giue them to drinke and draw it through a cloth and keepe it in a box and therewith anoynt your head and wash your head in the water that Celondine is sodden in For aking of the head SEeth Pulioll in Aysill and then put in thy nose Take Rue and Fennell and seeth them together in water and wash therewith the head For a Fellon of the head that swelleth the head of a man and that before written is for the same TAke the grease of an Hart and hony and barly meale and ote trest and moicell and stampe them together and after shaue thy head and then make a plaster and lay it to thy head as hotte as you may suffer and let it lie vntill it be whole For all Ebilles of the head TAke Rew and stampe it with strong Aysill mingle it and wash the head therewith For the Carbuckle or the Postume in the head TAke wormewood Origanum Mayron byeuen porcod seeth them in sweet wine and after that wring out the iuyce and lay it to the eares of the sicke with two sponges as hotte as he may suffer it and vse this two or three times and he shall be whole For the Mygrims Postume Dropsie Feuer and all maner of akings in the head TAke a penny waight of the roote of Pellitory of Spaine sixe pennie waight of Spicardy grind them together seeth them in good vineger and take a saucer full of honie and fiue of mustard and when the liquor that is boyled is cold doe thereto the hony the mustard stir them wel together let the sick vse therof halfe a spoonefull at once and hold it still in his mouth the space of two creedes saying and then spitte it out into a vessell and do so ten or twelue times a good while after he hath eaten at noone and a little before euen ten or twelue times and when he goeth to bed take and wash cleane his mouth and drinke a draught and go to bed vse this Medicine three daies and he shall be whole For the head-ache TAke and seethe veruine and betonie filles and wormewood and wash the parties head with the water thrice in the weeke and take the herbes and make a plaster and lay it vpon the vpper part of the head on this wife TAke the hearbes aforesaid when they are well sodden and wring out the iuyce of them and then stamp them in a morter and temper them with the water wherewith they were sodden and doe thereto the branne of wheate for to hold the iuyce of the hearbes that it goe not out and make a garland of linnen that may go about the head and binde the plaster vnder it as hotte as the sicke may suffer it doe this three times and hee shall be whole Another CLoues comfort the stomacke liuer and heart they helpe disgestion and stoppe the bellie they quicken the eye-sight and scowre away the cloudes and hawes of the eyes they are good against all cold diseases and they are hotte in the third degree the oyle of Cloues is verie good for a cold stomacke and for any other places that hath neede of warming as a rumaticke braine Another TAke of litrage of lead soure ounces of vineger of common oyle a like quantitie put the lytrage in a morter and put a little of the vineger and a little of the oyle and beat them together and so put in by a little and a little all your oyle and vineger you must beat them two houres together it must be as thicke as your greene salue Another TAke Camphorie harts-ease priuit plantan of each of them one handfull bruise these in a morter and put thereto of Harts suet of fine sallet oyle of each dimme a lib mingle them well together and let them stand foure and twenty houres then put them into a panne or brasse pot and put thereto of waxe and rosin broken in small pieces of each dim a lib let these boyle all together ouer a fire of coales vntill the iuyce of the hearbes be consumed and the oyntment greene then straine it through a canuase cloth into some pot that
three ounces Comen three ounces Turpintine two ounces mingle all these well vpon the fire then spread it vpon a lynnen cloth and make thereof a playster and lay it hot to his head the which will asswage the swelling heale the hurte A secret remedie against the plurisie OPen a white loafe new baked in the middle and spread it wel with good Treacle on both partes vpon the crummy sides and heate it at the fire then lay one parte vpon the place of the disease and the other parte on the other side of his bodie directlie and so bind them that they stir not leauing them so a day and a night or vntill the impostume breake and then take away the bread and immediatlie the patient will spit forth the putrifaction of the impostume and when he hath slept a little let him eate and by Gods helpe he shall shortly be well A very good remedy for a wound with a sword staffe stone or such like TAke Taxus Barbatus stampe it and take the iuyce of it and if the wound bleede wipe it and make it cleane washing it with white wine or water then put the iuyce vpon the wound and the hearbe vpon it out of the which you tooke the iuice then binde vp the wound and in one day you shall see a wonderfull effect Against the disease or griefe of the flanks and the collicke passion experimented and prooued diuers times TAke halfe a glasse or lese of the iuyce of Barberies when they be very ripe and red and put into it as much red Corrall as will lie vpon ij groats well broken into powder and giue the patient to drinke thereof Another perfect remedy for the same disease and to make a man pisse within halfe an houre that hath not made water in three or foure dayes and will breake the stone within ten or twelue dayes TAke fine pouder of Virga Aurea and put a spoonful of it into a new layde egge soft rosted and giue the patient thereof in the morning to his breakefast and let him not eate in foure houres after and then shall hee make water in lesse then halfe an houre and let him vse this for the space of tenne or twelve dayes as aforesaid the patient shall voyde the stone without any paine or griefe A remedy for spitting of blood occasioned by the breach of some vayne in the breast TAke mise dung beaten in powder as much as will lie vpon a groate and put it into halfe a glasse full of iuyce of plantane with a little sugar and so giue the patient to drinke therof in the morning and euening continuing the same he shall be found Against the griefe of the lungs and spitting of blood a remedy experimented and tryed TAke an hearbe called farfara or Tussilago of the Apothecaries Vngula cabellina in English called Colts foote in French pat de lion incorporate it well with the larde of a hogge chopped and a new layd egge boyle all together in a panne and giue the patient of it to eate nine mornings this is also good to make one fatte Against stincking of breath TAke Rosemary leaues with the blossoms if you can get them and seeth them in white wine with a little myrhe and Cynamond and you shall finde a marueilouse effect if you vse it often in your mouth Against the biting of a mad dogge and the rage or madnes that followeth the partie bitten TAke the blossomes or flowers of wilde thistles dryed in the shade and beaten into powder halfe a nut-shell full put into white wine and drinke it and in thrice taking it you shall be whole A thing tried and experimented A medicine for waterish eyes TAke a redde colelease and anoint the leafe with the white of an egge when you goe to bedde lay the same to your eyes A medicine for sore eyes TAke a litle ground Iuy and straine it womans milke together and let it be somewhat greene of the Iuy and then drop a drop or two into the eyes Another for the same TAke Fannell water stilled and liue hony and mingle them together and put a drop or two into the eye these are approued To make water for the eyes to kill the heat of any sore TAke redde sage and boyle it in Smithes water vntill the third part bee consumed then straine out the sage very hard and put into it a quantitie of the liquor a peny worth of Allome and as much of white coperas after you haue taken it from the fire and annoynt your eyes therwith Another for the same TAke the leaues of redde brambles and of plantan and hony-suckles and boyle all them in running water from a quart to a pinte and vse it to the sore A medicine for the pinne and webbe in the eye TAke the white of an egge being hotte take out the yolke cleane and put thereto a good quantitie of sugar-candy then straine it hard through a cloth and therewith make a water and euery day two or three times droppe it into the eyes A medicine to cleare the sight TAke red rosewater cleane mirhe as much as a nutte and breake it into powder and binde it in a linnen cloth and let it lie in the water xij houres then take of this water and put in your eyes and it will cleare your sight For a pearle in the eye TAke red Fennell and the leaues and roots of white dasies vse them without any liquor and put together three spoonfulls of either of them then take one good spoonfull of clarified hony and two or three spoonfuls of womans milke and drop this into your eye three or foure times a day and if there bee any sight in the eye this will cure it For eyes that are blasted TAke a tost made of broune bread and lay it in redde wine that is not mingled and let it lie vntill it be soked halfe an houre then put it into a fine cloth in two pieces for each eye one and the fine cloth must be betweene the eye and the tost dresse it when you goe to bedde at night To purge the head and eye sight TAke the iuyce of Hei-hoo and put it into your nostrels the fleame shall follow and the running water For the eyes that be red and sore TAke Fennell Verueine Roses Salendine and Rue of each two ounces and distil it all together and when neede is then put a droppe or two into the sore eye for it is good for all manner of diseases in the eye Against the payne of the eyes TAke the yolke of an egge rosted hard and layd to with rose oyle and saffron the iuyce of Basill put in For to see well TAke eye bright red Fennell of each halfe a handfull of Rue one quarter of a handfull cause these to be distilled and wash your eyes daily with the water For the taking in the legge TAke a peice of soure leauen and as much barme and as much blacke sope and temper them all together
and so spread it vpon a linnen cloth and put it to your legge where the heat is and change it twice a day and by Gods helpe it will heale you in three or foure dressings A dyet drinke for the consumption TAke a gallon of running water measured by ale measure and put thereto an ounce of Cynamon an ounce of cloues and an ounce of mace a dramme and a halfe of Acter rootes and boyle it vntill it come to three quartes let this be your onely drinke till you do mende A medicine for the headache TAke a handfull of Rosemary and two handfull of Bettony and a spoonefull of hony and seeth them al in Malmesey and wash your head therewith Another for the head ach TAke fiue nutmegges and grate them and seeth them in malmesey till they be thicke and make a plaster thereof and lay it to your temples For winde and shootings in your head TAke Egremony and Cynamond and bay them and put them in ale and lay it to the temples of the head and if the paine remoue lay it where the paine remoueth Another for the head ache TAke a handfull of Camomill a handfull of penneryall a handful of sage a handfull of wheate branne chop them altogether smal and boile them in a pinte of sharpe vineger till they be thicke and thereof make a playster and lay it to the temples of the head as hotte as you may suffer it and it shall by Gods helpe doe you good Another for the same TAke a piece of raw beefe and lay on the nape of your necke and shift it euery night when you goe to bedde and vse this as often as you see good proued Another for the same TAke an ounce of oyle of Roses two ounces of white Vineger iiij ounces of plantane water mixe these together and wette a linnen cloth in it and lay it to the temples A medicine for Megram in the head TAke Housleeke and Garden wormes the greater part being Housleeke stampe them together and put thereto fine flower and make a playster in a fine cloth and lay it to the forehead and temples Another for the same TAke musterd seede and temper it with vyneger and make an oyntment therefore and lay it to the temples in a plaster and an other in the nape of the necke behind where it is not sore and it will auoyd and shortlie be hoale A medicine to keepe vp the pallat of ones mouth TAke a peece of wheaten leuen and Commen seede beaten in a morter a quantitie of bay salt and redde Rose vyneger and redde Rose water put them into a bag of cloth and lay it to the mould of the head To dry vp Rume in the head TAke a quantity of dried rose leues the flower of Camamell Bassell Margerum all dried a quantitie of Cloues and mace grose bruised a nutmeg and a quantitie of dill seed all quilt in a cap. A Poultis to coole any place either face or any where els that is red and full of heat pimples TAke housleeke mallowes pursaline water roses called numium beate all these and take the iuyce of them and put a little oyle of Roses to them and wash the place with it or stamp the hearbes till they be thicke like pappe then seeth it with a little rose oyle and waxe and then you may lay it on as a plaster Against red pimples of the face TAke an ounce of camphire as much of brimstone beaten mirh frankincense of each foure drammes of rose water a pound put al these in a glasse and set it in the sunne ten daies and then lay it on the places Another TAke the distilled water of ashe tree tamaredes oft eaten wine of strauberries layd vpon the face Another TAke the distilled water of mulline and a little champhire mixed together and layd to the face A medicine for them that are deafe so that they haue heard before TAke iuyce of bittanie womans milke that hath a man child mingle them together and dip a peece of black wooll into it and put a peece of it into your care for the space of ten or a leuen dayes or more if it happen that this will not take away the deafnes then take the milke of a cowe and seeth it with oatemeale and iuice of bittany and lay it plaister wise ouer the eares night and day for a long time To make an oyntment for a red face TAke halfe an ounce of Camphire and two drammes of Sulpher vinum and an ounce of Deeres suet melt the suet and the camphire together then put in the Brimstone fine ground in a morter when the other is almost cold and set them no more ouer the fire after the Brimstone is put in These being laid on all night will take away the heate and the pimples Another for the same TAKe as much Mercury sublimate as a Beane and twise as much Allom and put them in a quart of faire water and boyle them together with two or three cornes of bay salt and bath your face there with often in a day with the same cold and open the pimples with your fingars before you wash For a sore mouth TAke a quart of white wine and a quart of water and a pinte of wine vineger and a good quantitie of red sage two penyworth of mercury and halfe an ounce of roch Allom and a quantitie of Rosemary and a greater quantitie of woodbine leaues and iij. spoonfulls of hony seeth them together and wash your mouth therwith A water for a Canker and sore mouth TAke rosemary crops Sage Singfield woodbine leaues Allom liue hony or pure hony boyled in spring water halfe a handfull of each of the foresaid hearbes boiled in three pints of water til they be boiled a third part away keepe it in a glasse stopped and wash your mouth with it For a canker and sâ—arnes in the mouth TAke two ounces of fine coperes beaten into pouder halfe a pint of faire water and let the same coperes be distilled or steeped two dayes and two nights then straine the same softly through a linnen cloth then take a spoonefull thereof and wash your mouth throat with it soâ—tly blood warme but drâ—nke none of it this medicine will not continue good aboue foureteen daies therefore you must make it fresh as occasion serues you must take it morning and euenning A medicine for the mother in a womans side that ryseth TAke Aqua-composita and beate bay berries in powder and put it into the aqua-composita and put a spoonful or two in a draught of beere or ale and so drinke it A medicine for the pricking of a nedle or thorne in the ioynt TAke faire boulted flower of wheate and temper it with wine white or redde and a little oyle oliue and a few rose leaues and seeth them together till it be plaister thicke and lay it to so hotte as you can suffer It will draw foorth the nedle and ease the Ache. A medicine for a