Roots of Melons each as much as is sufficient in a large Vessel with a long Neck Distill by an Alembeck with a strong and careful Fire 12. To Beautifie the Face Take of Cuckow-pintle a pretty quantity bruise the thick parts with rose-Rose-water dry them by the Sun three or four days then pouring more rose-Rose-water on it use it 13. To make the Face look Youthful Take two Ounces of Aqua-vitae bean-flower-Bean-flower-water and rose-Rose-water each four Ounces Water of Water-Lillies six ounces mix them all and add to them one Dram of the whitest Tragacinth set it in the Sun six days then strain it through a fine Linnen Cloath wash your Face with it in the Morning and do not wipe it off 14. A VVater to take away wrinkles in the Face Take of the Decoction of Briony and Figgs each alike quantities and wash the Face with it 15. An Excellent water called Lac Virginis or Virgins Milk to make the Face Neck or any part of the Body fair and white Take of Alumen Plumost half an ounce of Camphire one ounce of Roch-Allom one ounce and a dram Sal Gemmi half an ounce of white Frankincense two ounces oyl of Tartar one ounce and half make all these into most fine powder and mix it with one quart of rose-Rose-water then set it in the Sun and let it stand nine days often stirring it then take Littarge of Silver half a pound beat it fine and sierce it then boyl it with one pint of White-Wine-Vinegar till one third part be consumed ever stirring it with a stick while it boyleth then Distill it by a Philter or let it run through a Jelly-Bag then keep it in a Glass Vial and when you will use those Waters take a drop of the one and a drop of the other in your hand and it will be like Milk which is called Lac Virginis wash your Face or any part of your Body therewith it is moâ—â— precious for the same 16. To take away Sun-burn Take the juice of a Limon and a little Bay-Salt and wash your Face or Hands with it and let them dry of themselves and wash them again and you shall find all the Sun-burn gone 17. To make the Face very Fair. Boyl the Flowers of Rosemary in white-wine with the which wash your Face also if you drink thereof it will make you have a sweet Breath Also to make the Face white make powder of the Root of Serpentine and of powder of Sepia and mingle them with Rose-water and let it dry and then let it be put to the same water again and dry again do this four or five times and then use to annoint the face therewith 18. To clear the Skin and make it white Take fresh Boars grease and the white of an Egg and stamp them together with a little powder of Bays and therewith annoint the skin and it will clear the Visage and make it white 19. To take away Freckles in the Face Annoint your face with oyl of Almonds and drink plantain-Plantain-water or annoint your Visage well and often with Hares blood 20. To smooth the Skin Mix Capons-grease with a quantity of Sugar and let it stand for a few days close covered and it will turn to a clear oyl with which annoynt your face 21. To Blanch the Face Take the pulp of Limons and take out the Kernels and put to them a quantity of fine Sugar Distill these and keep the water to wash your face every Night 22. For Morphew or scurf of Face or Skin Take of Brimstone beaten into powder two ounces mix it with as much black Soap that stinketh and tye the same in a Linnen Cloath and let it hang in a pint of strong Wine-Vinegar or Red-Rose-Vinegar for the space of eight or nine days and therewith wash any kind of Scurf or Morphew either in Face or Body dipping a Cloath in the Vinegar and rubbing it therewith and let it dry of it self Also drink the water of Strawberries Distilled or Tincture of Strawberries it certainly killeth Morphew or Scurf 23. For taking away spots in the Face after the Small-pox Mix the juice of Limons with a little Bay-Salt and touch the spots therewith oftenâ—times in a day for it is excellent good 24. A good Oyntment for the same Take Oyl of Sweet Almonds Oyl of white Lillies of either one Ounce Capons-grease Goats-Tallow of each four Drams Litharge of Gold one Dram and half Roots of Briony and of Ireos of either one Scruple Sugar-Candy white one Dram make powder of all those that may be brought into powder and sierce them then put them all in a Mortar together beat them together and in the working put thereto Rose Bean-flower and white lilly-Lilly-water of each a good spoonful put in by little and little and so work them together till they become an Oyntment annoint your Face and Hands with it every Evening and in the Morning wash it away in water boyled with Barley Wheaten-Bran and the Seed of Mallows 25. To take away the holes or pits in the Face by reason of the Small Pox. For helping of this Accident I have tryed many things and the best means I have found is to wash the Face one day with the Distilled water of strong Vinegar and the next day with the water wherein Bran and Mallows have been boyled and continue this twenty days or a Moneth together 26. For Redness of the Hands or Face after the Small-pox Take Barley Beans Lupines of each one handful bruise them all in a Mortar grosly and boyl them in three pints of water till it grow thick like a Jelly then strain it and annoint the Face and Hands therewith three or four times a day for three or four days together and then wet the Face and Hands as often with this water following 27. Another Take Vine-leaves two handfuls Bean-flower Dragon Wild Tansie of either one handful Camphire three Drams two Calves Feet the pulp of three Limons a pint of raw Cream shred the Herbs small as also the Limons and break and cut the Calves Feet small then mix them together and Distill it in a Glass Still and use it Also the water of May-dew is Excellent good for any high colour or Redness of the Face 28. For Pimples in the Face Wash your Face with warm water when you go to Bed and let it dry in then take the white of an Egg and put it into a Saucer and set it upon a Chafing-dish of Coals and put into it a piece of Allom beat it together with a spoon till it become thick then make a round Ball and therewith annoint the Face where the Pimples are 29. For Heat and Swelling in the Face Boyl the Leaves of the Blossoms of Rosemary either in White-Wine or fair Water and use to wash thy Hands and Face therewith and it will preserve thee from all such inconveniencies and also make both thy Face and Hands very smooth 30. For a Red Face Take Brimstone that is whole
do this three or four times and it will do You may boyl the same Oats with fresh water three or four times 53. To take away Pock-holes or any spot in the Face Wet a Cloath in White-Rose-water and set it all Night to freeze in the Winter and then lay it upon your Face till it be dry also take two or three Poppies the reddest you can get and quarter them taking out the Kernels then Distill them in a quart of red Cows-Milk and with the water thereof wash your Face 54. An Excellent Beauty-water used by the D. of C. Take of white Tartar two drams Camphire one dram Coperas half a dram the whites of three or four Eggs juice of a couple of Limons Oyl of Tartar four Ounces and as much plantain-Plantain-water white Mercury a penny-worth two Ounces of bitter Almonds beat all these to powder and mix them with the Oyl and some water and then boyl it upon a gentle Fire strain it and so keep it when you use it you must first rub your Face with a scarlet Cloath and at Night wash your Face with it and in the Morning wash it off with Bran and White-Wine 55. Against a Stinking Breath Take a handful of Wood-bine and as much Plantain bruise them very well then take a pint of Eye-selt and as much water with a little Honey and Allom keep all these waters together in a Glass and wash your Mouth well therewith and hold it in your Mouth and it will destroy all Cankers and Cure a stinking Breath and preserve the Teeth from rottenness 56. To procure an excellent Colour and Complexion in the Face used by the C. of S. Take the juice of Hyssop and drink it in a Morning Fasting half a dozen spoonfuls in Ale warm it will procure an excellent Colour is good for the Eye-sight destroyeth Worms and is good for the Stomack Liver and Lungs 57. To keep the Teeth white and kill worms Take a little Salt in a Morning Fasting and hold it under your Tongue till it be melted and then rub your Teeth with it 58. To procure Beauty an excellent wash Take four Ounces of Sublimate and one Ounce of crude Mercury and beat them together exceeding well in a wooden Mortar and wooden Pestle you must do it at least six or eight hours then with often change of cold water take away the salts from the Sublimate change your water twice every day at least and in seven or eight days it will be dulcified and then it is prepared lay it on with Oyl of white Poppy 59. A Beauty-water for the Face by Madam G. Take Lye that is not too strong and put two peels of Oranges and as much Câ—tron-peel Blossoms of Câ—momile Bay-leaves and Maiden-hair of each a handful of Agrimony two or three Ounces of Barley-straw chopt in pieces a handful as much Fenugreek a pint of Vine-leaves two or three handfuls of Broom-blossoms put all these into the Lye and mingle them together and so wash the Head therewith put to it a little Cinamon and Myrrh let it stand and wash your Face therewith every Evening It is good to wash the Head and to comfort the Brain and Memory 60. Against stink of the Nostrils Take Cloves Ginger and Calamint of each a like quantity boyl them in White-Wine and therewith wash the Nose within then put in the powder of Piritrum to provoke one to sneeze If there be Phlegm in the Head you must first purge the Head with Pills of Colchie or of Hieva picra Or if the stink of the Nose come from the Stomack purge first 61. To make the Hands white To make the Hands white and soft take Daffodil in clean water till it grow thick and put thereto powder of Cantarium and stir them together then put thereto raw Eggs and stir them well together and with this Oyntment annoint your Hands and within three or four days using thereof they will be white and clear 62. A Sweet water for the Hands Take of the Oyl of Cloves Mace or Nutmegs three or four drops only and mingle it with a pint of fair water stirring them a pretty while together in a Glass having a narrow Mouth till they are well mingled together and wash your Hands therewith and it will be a very sweet water and will cleanse and whiten the Hands very much 63. For heat and worms in the Hands Bruise a little Chick-weed and boyl it in Running-water till the half be wasted away and wash your Hands in it as hot as you can suffer it for the space of six days and it will drive away the heat or worms in the Hands 64. To make the Nails grow Take Wheat-flower and mingle it with Honey and lay it to the Nails and it will help them 65. For Nails that fall off Take powder of Agrimony and lay it on the place where the Nail was and it will take away the aking and make theâ— Nails to grow 66. For cloven Nails Mingle Turpentine and Wax together and lay it on the Nail and as it groweth cut it away and it will heal 67. For Nails that are rent from the flesh Take some Violets and stamp them and fry them with Virgins-wax and Frankincense and make a Plaister and lay it to the Nail and it will be whole 68. Another Annoint your Fingers with the powder of Brimstone Arsenick and Vinegar and in short time you shall find great ease 69. For stench under the Arm-holes First pluck away the Hairs of the Arm-holes and wash them with white-wine and Rose-water wherein you have first boyled Cassia Lignum and use it three or four times 70. For the Yellow Iaundies Take the juice of Wormwood and Sorrel or else make them in Syrup and use to drink it in the Morning 71. To take away VVarts from the face or Hands Take Purslain and rub it on the warts and it maketh them fall away Also the juice of the Roots of Rushes applyed healeth them 72. To smooth the Skin and take away Morphew and Freckles Annoint the Face with the Blood of a Hare or Bull and this will take away Morphew and Freckles and smooth the Skin FINIS New and Excellent EXPERIMENTS AND SECRETS In the ART of Angling BEING Directions for the whole ART LONDON Printed in the Year 1675. New and Excellent EXPERIMENTS AND SECRETS In the ART of Angling To make the Lines TAke Care that your Hair be round and free from Galls Scabs or frets for a well Chosen even clear round Hair of a kind of a Glass-colour will prove as strong as three un-even scabby Hairs that are ill chose Let your Hair be clean washed before you go about to twist it and then not only chuse the clearest Hair but Hairs that are all of an equal bigness for such do usually stretch altogether and not break singly one by one but altogether When you have twisted your Links lay them in water for a quarter of an hour at the least and
loath and without fire by degrees press out the Oyl 45. An excellent Water against fitâ— of the Mother Take Briony-roots Elder-berries ripe and dâ—estat a gentle heat in a furnace and cleans'd from their stalks of each two ounces leaves of Mugwort Dittany Featherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sunâ— of each half an ounce peels of Oranges the out-side dry'd an ounce and a half Myrrh Castoreum of each three drams Saffron one dram powder them and steep them eight days in two quarts of the spirit of Wine then strain through a very quick hair strainer keep the strained liquor in a glass very well stopt 46. To make syrup of Wormwood Take Roman Wormwood or Poâ—tick VVormwood half a pound of red Roses two ounces Indian spike three drams old rich White-wine and juice of Quinces of each two pints and a half bruise them in an earthen Vessel twenty four hours then boil them till half be wasted strain it and put to the straining two pounds of Sugar and boil it to a Syrup 47. To make conserve of Quinces Take three quarts of the juyce of Quinces clarified boil it until two parts be wasted then put to it two pounds of white Sugar then boil them to the thickness of Honey 48. To make Syrup of Poppies Take the heads and seeds of white Poppy and black of each fifty drams Venus hair fifteen Licorice five drams Jujubes thirty Drams Letticâ— seeds forty drams and of the seeds of Mallows and Quinces tied up in a fine rag of each one dram and half boil them in eight pints of water untill half be wasted strain it and to every three pound of liquor put thereto Perrides Sugar of each 1 pound boil them to a Syrup 49. To make honey of Roses Take of pure white honey dispumed fresh juice of red Roses one pound put them into a Skillet and when they begin to boil throw into them of fresh red Rose leaves picked four pounds and boil them untill the juice be wasted alwayâ— stirring it then strain it and put it up in an Earthen pot 50. To make Syrup of Lemmons Take of the juice of Lemmons purified by going through a Woolen strainer with crushing three quarts and an half and of white Sugar five pound boil them with a soft fire to a Syrup 51. To make Spirit of Wine Take of good Claret or White-wine or Sack enough to fill the Vessel wherein you make your distillation to a third part then put on the head furnished with the Nose or Pipe and so make your distillation first in ashes drawing about a third part from the whole as for example six or eight pints out of four and twenty then still it again in B. M. drawing another third part which is two pints so that the oftner you distil it the less liquor you have bâ—t the more strong some use to rectifie it seven times 52. To make Syrup of Maiden-hair Take of the herb â—aiden-hair fresh gathered and cut a little five ounces of roots of Licorish Scraped two ounces steep them twenty four hours in a sufficient quantity of hot water then boil them according to art Add four pounds of Sugar to five pints of the clarified liquor and then boil them to a Syrup 53. To make Syrup of licorish Take of the Roots of licorish scraped two ounces of colts-foot four handfuls of Maiden-hair one ounce of Hysop half an ounce infuâ—e them twenty four hours in a sufficient quantity of water then boil them till one half be wasted add to the strained liquor a pound of the best clarified honey and as much white Sugar boil them to a Syrup 54. To make the Kings perfume Take six spoonfuls of Rose-water and as much Amber-greece as weigheth two Barley-corns and as much Civeâ— with as much Sugar as weigheth two pence beaten in fine powder all these boiled together in a perfuming pan is an excellent perfume 55. The Queens perfume Take four spoonfuls of spike water and four spoonfuls of Damask water thirty cloves and eight bay leaves shred as much Sugar as weigheth two pence all these boiled make a good perfume 56. King Edwards perfume to make your house smell like Rosemary Take three spoonfuls of perfect Rosemary and as much Sugar as half a Walnut beaten in small powder all these boiled together in a perfuming Pan upon hot Embers with a few coals is a very sweet perfume 57. To make conserve of Rosemary Take your Flowers of Rosemary which you may gather either in March or September when you have beaten them to pap take three times their weight in Sugar pound them all together and set them in the Sun and so use them 58. To make syrup of Cowslips Take the distilled water of Cow-slips and put thereto your flowers of Cow-slips clean pickt and the green knobs in the bottom cut off and boil them up into a Syrup take it in Almond Milk or some other warm thing it is good against the Palsiâ— and â—renzy and to procure sleep to the siâ—k 59. To make Marmelade of Lemmons and Oranges You may boil eight or nine Lemmons or Oranges with four or five Pippins and draw them through a strainer then take the weight of the pulp all together in Sugar and boil is as you do Marmelade of Quinces and so box it up 60. To make Angelica watâ—r Take a handful of Carduus benedictus and dry it then take three ounces of Angelica roots one dram of Myrrh half an ounce of Nutmegs Cinamon and Ginger four ounces of each one dram and half of Saffron of Cardonius Cubels Galingal and Pepper of each a quarter of an ounce two drams of Mace one dram of grains of Lignum Aloes Spikenard Iunius Odoratus of each a dram sage Borage Buglos Violets and Rosemary flowers of each half a handful bruise them and steep them in a pottle of Sack twelve hours and distill it as the rest 61. To make Quiddany of Cherries When your Cherries are fully ripe and red to the stone take them and pull out the stones and boil your Cherries till they be all broken then strain them and take the liquor strained out and boil it over again and put as much Sugar to it as you think convenient and when it is boilâ—d that you think it is thick enough put it into your boxes 62. To dry Cherries Take six pound of Cherries and stone themâ— then take a pound of Sugar and wet it with the juice of the Cherries and boil it a little then put in your Cherries and boil them till they are clear let them lye in the Syrup a week then drein them from the Syrup and lay them on thin boards or sheets of glass to dry in a stove turn them twice a day and when they are dry wash off the clamminess with warm water â— and dry them a little longer 63. To make brown Metheglin Take strong Ale-wort and put as much Honey to it as will make it strong
add to it three pints of red wine with four pound of white Sugar boyl it into a Syrup and perfume it with a dram and half of Câ—â— namon and of Cloves and Ginger of 〈…〉 two scruples 79. To make walnut-Walnut-water Take of green Walnuts a pound and half Garden Radish-roâ—rs one pound green Afarabacca six ounces Radish seeds four ounces Let all of them being bruised be steeped in three pints of White-wine-Vinegar for three days and then distil them in a leaden Still till they be dry 80. To make Treakle Water Take of the juice of green Walnuts four pound juice of Rue three pound juice of Carduus Marigolds and Balm of each two pound green Petaâ—â— is Roots one pound and half the roots of Burs one pound Angelica and Masterwort of each half a pound the leaves of Scordium four handfuls old Venice Treacle and Mithridate of each eight ounces Canary wine six quarts Vinegar three quarts juice of Lemons one quart digest them two days either in Horse-dung or in a Bath the Vessel being close shut then distil them in Sand in the distillation you may make a Theriâ—cal extraction 81. To make Syrup of Cinamon Take of Cinamon grosly bruised 4 ounces â—â—eep it in White-wine and small Cinamon water of each half a poundâ— three days in a glass by a gentle fire strain it and with a poâ—nd and half of Sugar boil it gently to a Syrup This Syrup refiesheth the Vital Spirits and cherisheth the Heart and Stomach helps Digestion and cherisheth the whole body exceedingly 82. To make Syrup of Citron peels Take of freth yellow Citron peels five ounces the berries of Cherms or the juice of theâ— brought over to us two drams spring-spring-water two quarts steep them all night boyl them till half be consumed take off the scum strain it and with two pound and half of the whitest Sugar boyl it into a Syrup let half of it be without Musk but perfume the other half with three grains of Musk tyed up in a rag 83. To make Syrup of Harts-horn Take of Hartsâ— tongue theeâ— handfuls Polipodium of the Oak the roots of both sorts of Buglos barks of the roots of Capers and Tamaris of each two ounces Hops Dodder Maiden-hair balm of each two handfulls boil them in four quarts of spring-water till it comes to five strain it and with four pound of Sugar make it into Syrup according to Art 84. An Oyl perfume for Gloves that shall never out Take Benjamin two ounces Storax and Calamint each an ounce â—ut the two first must be finely bearen by themselves then take a pound of sweet Almonds and mingle it with the Storax and Benjamin upon a marble stone and then put it into an earthen pot with more Oyl then put in your Gloves powdered and so let it stand very close covered and when you will perfume a pair of Gloves take a little fair water in a spoon and wipe your Gloves very fine with take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry this is excellent 85. An excellent Water for one that is in a Consumption Take three pints of Milk and one pint of red Wine twenty four yolks of new laid Eggs beat them very well together then add so much white bread as will drink up the Wine and put to it some Cow-slip flowers and distil them Take a spoonful of this Morning and Evening in Chicken or Muton broth and in one month it will cure any Consumption 86. To make Barley Water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds a half penny-worth of Liquorish about two quarts of water boil all together till half be consumed then strain it and when it is cold drink it your Liquorish must be sliced into small pieces 87. Dr. Deodates drink for the Scurvy Take Roman Wormwood Carduus benedictus Scurvy-grass Brook-lime Water-creases Water-trifoil of each one handful Dodder Cetrach Soolopendria Burrage Buglos Sorrel Vervain or Speedwel of each half a handful Elicampane root one ounce Raisins of the Sun three ounces slices of Oranges and Lemmons of each fifteen boil or rather infuse these in a double glass with so much White-wine as will make a pint and a half of the liquor when it is done 88. A conserve to strengthen the Back Take Eringo roots and conserve them as you do damask white and red Roses in every respect the pith being taken out one pound and a half of Sugar is enough for every pound of Roots with three pints of water stew them closely at first as you do your Roses if you add to them five or six grains of Amber grease beaten to fine powder it will be much more cordial 89. To make excellent Aqua Composita for a Surfeit or cold stomach Take a handful of Rosemary a root of â—nulaâ— campane a handful of Hysop half a handful of Thyme six handfuls of Sage as much Mint and as much Penny-royal half a handful of Hore-hound two ounces of Liquorish well bruised and as much Anniseeds Then take two gallons of the best strong Ale and take all the herbs aforeâ—aid and wring them asunder and put them into an earthen pot well covered and let them stand a day and a night from thence put all into a brass pot and set it on the fire and let it stand till it boil then take it from the fire and set your Limbeck on the pot and stop it close with past that there come no air out of it and still it out with a soft fire you may add to it 1 handful of red Fennel 90. To make Balm water Take four gallons of strong stale Ale half a pound of Liquorish two pound of Balm two ounces of Figgs half a pound of Anniseeds one ounce of Nutmegs shred the Balm and Figgs very small and let them stand steeping four and twenty hours and then put it in a Still as you use Aqua-vitae 91. To pickle Broom-buds Take as many Broom-buds as you please make linnen bags and put them in and tye them close then make some brine with water and salt and boil it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight on them let it lye there till it look black then shift it again still as long as it looks black boil them in a little Cauldron and put them in Vinegar a week or two and they will be fit to eat 92. To make good Raspberry Wine Take a gallan of Sack in which let two gallons of Raspberries stand steeping the space of twenty four hours then strain them and put to the liquor three pound of Raisins of the Sun stoned let them stand together four or five days being sometime stirred together then pair off the clearest and put it up in Bottles and set it in a cold place if it be not sweet enough you may put Sugar
to it 93. To make excellent Hippocras in an instant Take of Cinamon two ounces Nutmegs Ginger of each half an ounce Cloves two drams bruise these small then mix them with as much spirit of Wine as will make them into a Past let them stand close covered in a glass the space of six days in a cold place then press out the liquor and keep it in a glass A few drops of this liquor put into any Wine giveth it a gallant relish and odour and maketh it as good as any Hippocras whatsoever in an instant 94. To make artificial Malmsey Take two gallons of English honey put into it eight gallons of the best spring-water set these in a Vessel over a gentle fire when they have boil'd gently an hour take them off and when they be cold put them into a small Barrel or Runlet hanging in the Vessel a bag of spices and set it in the Cellar and in half a year you may drink thereof 95. To make artificial Claret-wine Take six gallons of water two gallons of the best Syder put thereto eight pound of the best Malaga raisins bruised in a Morter let them stand close covered in a warm place the space of a fortnight every two days stirring them well together then press out the Raisinsâ— and put the liquor into the sâ—id Vessel again to which add a quart of the juice of Ras-berries and a pint of the juice of black Cherries cover this liquor with bread spread thick with strong Mustard the Mustard-seed being downâ—ward and so let it work by the fire side three or four days then turn it up and let it stand a week and then bottle it up and it will tast as quick as bottle Beer and become a very pâ—easant drink and indeed far better and wholsomer then our common Claret 96. To make spirit of Amber-grease Take of Amber-grease two drams of Musk a dram cut them small and put them into a pint of the best spirit of Wine close up the glass Hermetically and digest them in a very gentle heat till you perceive they are dissolved then you may use it Two or three drops or more if you please of this spirit put into a pint of Wine gives it a rich odour or if you put two or three drops round the brims of the glass it will do as well half a spoonful of it taken either of it self or mixt with some specifical liquor is a most rich cordial 97. An excellâ—nt sweet Water Take a quart of Orange-flower water as much Rose water with four ounces of Musk-willow-seeds grosly bruised of Benjamin two ounces of Storax an ounce of Latdanum six drams of Lavender flowers two pugils of sweet Marjoram as much of Calanius Aromaticus a dram distil all these in a glass still in Balneo the Vessel being very well closed that no vapour breath forth note that you may make a sweet water in an instant by putting in a few drops of some distilled Oyls together into some Rose-water and brew them well together 98. Dr. Burges Plague Water Take three pints of Muscadine and boyl in it Sage and Rue of each a handful till a pint be wasted then strain it and set it over the fire again put thereto a dram of long Pepper Ginger and Nutmeg of each half an ounce being all bruised together then boil them a little and put thereto half an ounce of Andramachus Treacle three drams of Methridate and a quarter of a pint of Angellica Water Take a spoonful or two of this morning and evening 99. To dry Cherries or Plumbs in the Sun If it be small fruit you must dry them whole by laying them abroad in the hot Sun in Stone or Pewter dishes or tin Pans turning them as you see cause but if your Plumbs be large slit them in the middle and lay them abroad in the Sun an if they be very large then give each Plumb a slit on each side and if the Sun do not shine sufficiently then dry them in an Oven that is temperately warm 100. To preserve Pippins green Take Pippins when they be small green off the Tree and pare three or four of the worst and cut them all to peices then boil them in a quart of fair water till they be pap then let the liquor come from them as they do from your Quiddany into a bason then put into them one pound of Sugar clarified and put into it as many green Pippins unpâ—rd as that liquor will cover and so let them boyl softly and when you see they be boilâ—d as tender as a Codâ—ing then take them up and peel off the outermost white skin and then they will be green then boil them again in the Syrup till it be thick and you may keep them all the year 101. To maks syrup of Hysop Take of Hysop one handful of Figgs Raisins Dates of each an ounce boil these in three pints of water to a quart then strain and clarifie it with the whites of two eggs and two pound of Sugar and so boil them to a Syrup and being boilâ—d enough keep them all the year 102. To make Rosa Solis Take Liquorish eight ounces Anniseeds and Carrâ—way of each an ounce Raisins ston'd and Dates of each three ounces Nutmegs Ginger Mace of each half an ounce Galingal a quarter of an ounce Cubebs one dram Figgs two ounces Sugar four ounces bruise these and distil them with a gallon of Aqua-vitae as the rest but when it is distilled you must colour it with the herb Rosa Solis or Alkanet root 103. To make Muscadine Comâ—â—ts Take half a pound of Musk Sugar beaten and searced then take Gumdragagant steeped in Rose-water and two grains of Musk and so beat them in an Alablaster Morter till it come to perfect past then roul it very thin and cut it in small diamond pieces and then bake them and so keep them all the year 104. To make conserve of Burrage-flowers Let your flowers be well coloured and pick the blacks from them then weigh them and to every ounce of flowers you must take three ounces of Sugar and beat them together in a stone Morter with a wooden pestle till they be very fine then take them out and put the conserve into a pipkiâ— and â—eaâ— it thorow hot put them up and keep them all the year 105. To candy Ginger Take very fair and large Ginger and pare it and lay it in water a day and a night then take double refined Sugar and boil it to the height of Sugar again and when your Sugar begins to be cold take your Ginger and stir it well about while your Sugar is hard to the Pan then take it out piece by peice and lay it by the fire four hours then take a pot and warm it and put the Ginger in it tye it up close and every other morning stir it about throughly and it will be rock-candyed in a little time 106. To make Manus Christi Take
Violets and beat them to powder and stamp them of each a like quantity then boyl them together in fair water till it grows thick then put it up and let the Patient take of it Morning and Evening 24. To make Unguentum Album Take a pint of Oyl-Olive and half a pound of Diaculum Anniseeds a pretty quantity and put them together and put thereto a pound of Ceruse small grounded boyl them together a little and stir them alway till it be cold and it is done 25. To destroy the Piles Take Oyl of Roses Frankincense and Honey and make an Oyntment of them and put it into the Fundament and put Myrrh unto the same and use often to annoint the Fundament therewith and let the Fume thereof go into the Fundament 26. For the Canker Take a handful of unset Leeks with the Roots and a small quantity of Yarrow and boyl them in White-Wine till they be all very soft then strain and Clarifie them and let the Patient drink thereof Morning and Evening Blood-warm 27. For the Itch. Take the Juice of Pennyroyal the juice of Savin the juice of Scabious the juice of Sage the juice of Pellitory with some Barrows grease and black soap temper all these together and make a Salve for the Itch. 28. For the Kings Evil. Take two Ounces of the Water of Broom-flowers Distilled and give it in the Morning to the Patient Fasting and it will Purge the evil Humour downward and wasteth and healeth the Kernels without breaking them outwardly 29. To break an Imposthume Take a Lilly-root and an Onion and boyl them in water till they be soft then stamp them and fry them with Swines grease and lay it to the Imposthume as hot as the Patient may suffer it 30. For biting of a Mad Dog Stamp large Plantain and lay it to the grieved place and it will Cure the Sore 31. For the Green-Sickness Take the Keys of an Ashen-Tree dryed and beaten to powder and take of red Fennel red Sage Marjoram and Betony and seeth them in Running-water from a Pottle to a Quart then strain them and drink thereof a good draught with Sugar Morning and Evening luke-warm 32. For Deafness Take of Wild Mint mortifie it and squeeze it in the hand till it rendreth juice then take it with it's juice and put it into the Ear change it often this will help the Deafness if the Person hath heard before 33. For the Dropsie Take a Gallon of White-Wine and put into it a handful of Roman Wormwood and a good piece of Horse-Radish and a good quantity of Broom-ashes tyed in a Cloath then take a good bunch of dwarf-Elder beat it in a Mortar and strain out the juice and put it into the Wine when you will drink it but if the dwarf-Elder be dry you must steep a good quantity in the Wine Take of this half a pint Morning and Evening 34. For a Sprain in the Back or any other weakness Take a quarter of a pint of good Muskadine a spoonful of Madder Incorporate them well together then give it the Patlent to drink for three Mornings together and if need requireth you may use it often in a day This will strengthen the Back exceedingly 35. An Excellent Water for Sore Eyes Take a Gallon of pure running-Running-water and eight Drams of white Coperas and as much of fine white Salt mix them together and let it simper half an hour over a slow Fire and then strain it for Use. Catholicon 36. A most Excellent Cordial Take half a peck of Ripe Elder-Berries pick them clean and let them stand two or three days in an Earthen Pan till they begin to hoar or mould then bruise and strain them and boyl the Liquor tiâ—â— half be consumed then putting a pound of Sugar to every pint of Liquor boyl them to Syrup 37. A Medicine for an Ague Take a quart of the best Ale and boyl it to a pint and let the Party drink it as hot as he is able and then let the Patientlye down upon a Bed and be covered warm when the first Fit grudges and let a Bason be ready to Vomit in 38. Another for an Ague Take a large Nutmeg and slice it and so much Roch-Allom beaten to powder and put them both into one pint of the best White-Wine and incorporate them well together and let the Patient take one half thereof about half an hour before the the Fit and then walk apace or use some other Laborious Exercise and when the Fit begins to come take the other half and continue Exercise Both these I have known to Cure to Admiration 39. For a great Lax or Looseness Take one quart of New Milk and have ready one half pint of Distilled Plantain-water and set your Milk over the Fire and when your Milk by boyling rises up take two or three spoonfuls as Occasion shall be to allay the rising and and when it rises again do the like and so in like manner till the Plantain-water be all in and then boyling up as before let the Patient drink thereof warmed hot or how else he likes it I never yet have sound it fail of Curing 40. For Curing of Deafness Take Herb-of-Grace and pound it then strain it and take two spoonfuls of the Juice put thereto one spoonful of Brandy-Wine and when it is well evaporated dip therein a little black wool or fine Lint being first bound with a silk thread and put it into your Ear. 41. For the Scurvey Take half a peck of Sea-Seurvey-grass and as much Water-cresses of Dwarf-Elder Roman Wormwood Red Sage Fumitory Harts-Horn and Liverwort of each one handful wash the Water-cresses and dry them well the other Herbs must be rubb'd clean and not washed then add one Ounce of Horse-Raddish and a good handful of Madder-Roots beat these with the Herbs and strain the juice well out for the last is best then set it on a quick Fire and scum it clean then let it stand till it be settled and when it is quite cold bottle it up and keep it in a cold place You must take four or five spoonfuls with one spoonful of Syrup of Limons put into it each Morning Fasting and Fast one hour after it 42. An Excellent Remedy to procure Conception Take of Syrup of Mother-wort Syrup of Mugwort half an Ounce of Spirit of Clary two Drams of the Root of English Snake-weed in fine powder one Dram Purslain-seed Nettle-seed Rochet-seed all in subtle powder of each two drams Candied Nutmegs Eringo-Roots Satyrion-Roots Preserved Dates Pistachoes Conserve of Suceory of each three Drams Cinamon Saffron in fine powder of each a seruple Conserve of Vervain Pine-Apple-Kernels picked and pilled of each two drams stamp and work all these Ingredients in a Mortar to an Electuary then put it up into Gally-Pots and keep it for Use. Take of this Electuary the quantity of a good Nutmeg in a little Glass full of White-Wine in the Morning Fasting and at
four a Clock After-noon and as much at Night going to Bed but be sure do no violent Exercise 43. For a sore Breast not Broken Take Oyl of Roses Bean-flower the Yolk of an Egg a little Vinegar temper all these together then set it before the Fire that it may be a little warm then with a Feather strike it upon the Breast Morning and Evening or any time of the day she finds it pricking 44. To heal a sore Breast when broken Boyl Lillies in New Milk and lay it on to break it and when it is broken Tent it with a Mallow-stalk lay on it a Plaister of Mallows boyled in Sheeps Tallow these are to be used if you cannot keep it from breaking 45. For a Consumption Take a pound and half of Pork Fat and Lean and boyl it in water and put in some Oat-meal and boyl it till the heart of the Meat be out then put to it two quarts of Milk and boyl it a quarter of an hour and give the Patient a draught in the Morning After-noon and Evening and now and then some Barley-water 46. For the Falling Sickness Take Powder of Harts-Horn and drink it with Wine and it helpeth the Falling-Evil 47. For the Tooth-ach Take Feathersew and stamp it and strain it and drop a drop or two into the contrary Ear to the pain and lye still half an hour after 48. For a Wen. Take black Soap and mix it with unslaked Lime made into powder and lay it upon the Wen or Kernel 49. For the Wind. Take the juice of Red Fennel and make a Posset of Ale therewith and drink thereof 50. An Excellent Medicine for the Dropsie Take two Gallons of New Ale then take setwel Calamus Aromaticus and Galingale of each two penny-worth of Spikenard four penny-worth stamp all together and put them into a bag and hang it in the Vessel and when it is four days old drink it Morning and Evening 51. For a Scald Head Wash thy Head with Vinegar and Camomil stampt and mingled together there is no better help for the Scald Or grind white Hellebore with Swines grease and apply it to the Head 52. To make the Plague-water Take a handful of Sage and a handful of Rue and boyl them in three pints of Malmsey or Muskadine till one pint be wasted then take it off the Fire and strain the Wine from the Herbs then put into the Wine two penny-worth of long-pepper half an Ounce of Ginger and a quarter of an Ounce of Nutmegs all grosly bruised and let it boyl a little again Then take it off the Fire and dissolve in it half an Ounce of good Venice-Treacle and a quarter of an Ounce of Mithridate and put to it a quarter of a pint of strong Angelica-water so keep it in a Glass close stopped for your Use. This Water Cureth Small-Pox Measles Surfeits and Pestilential Fevers 53. A precious Eye-water for any Diseases of the Eye often proved Take of the best White-Wine half a pint of white rose-Rose-water as much of the Water of Celendine Fennel Eyebright and Rue of each two Ounces of prepared Tutia six Ounces of Cloves as much Sugar rosate a dram of Camphire and Aloes each half a dram wash the Eyes therewith 54. A Cordial Iulep Take Waters of Endive Purslain and Roses of each two Ounces sorrel-Sorrel-water half a pint Juice of Pomegranats and for lack thereof Vinegar four Ounces Camphire three Drams Sugar one pound Boyl all these together in the form of a Julep and give three or four Ounces thereof at a time 55. To make the Green Ointment Take a pound of Swines grease one Ounce of Verdigrease half a Scruple of Sal Gemmâ—e this Oyntment may be kept forty Years it is good against Cancers and Running Sores it fretteth away dead Flesh and bringeth New and healeth Old Wounds put it within the Wound that it fester not 56. For Fits of the Mother Take a brown Toast of soure Bread of the neither Crust and wash it with Vinegar and put thereto black Soap like as you would butter a Toast and lay it under the Navil 57. For the Rickets in Children Take of Fennel-Seeds and Dill-Seeds but most of the last â—boyl them in Beer and strain it and sweeten it with Sugar and let the Child drink often Probatum 58. For the Shingles Take the green leaves of Colts-foot stamped and mingled with Honey and apply it and it will help 59. To heal a Fistula or Ulcer Take Figgs and stamp them with Shoomakers-wax and spread it upon Leather and lay it on the Sore and it will heal 60. For a Woman in Travel Take seven or eight leaves of Betony a pretty quantity of Germander a branch or two of Penny-royal three Marygolds a branch or two of Hyssop boyl them all in a pint of White-Wine or Ale then put into it Sugar and Saffron and boyl it a quarter of an hour more and give it to drink warm 61. To make a VVoman be soon delivered the Child being dead or alive Take a good quantity of the best Amber and beat it exceeding small to powder then sierse it through a fine piece of Lawn and so drink it in some Broath or Caudle and it will will by God's help cause the Patient to be presently Delivered 62. For Infants troubled with wind and Phlegm Give them a little pure Sugar-candy finely bruised in Saxsifrage-water or Scabious-water in a spoon well mingled together 63. A most excellent Medicine to cause Children to breed their Teeth easily Take of pure Capons grease very well Clarified the quantity of a Nutmeg and twice as much of pure Honey mingle and incorporate them well together and annoint the Childs Gums therewith three or four times a day when it is Teething and they will easily break the Flesh and prevent Torments and Agues and other Griefs which usually Accompany their coming forth 64. For Agues in Children Take a spoonful of good Oyl of Populeon and put thereto two spoonfuls of good Oyl of Roses mingle them well together and then warm it before the Fire annoint the Childs Joynts and Back also his Fore-head and Temples twice a day chasing the Oyntment well in 65. To cause a Young Child to go to Stool Chafe the Childs Navil with May Butter before the Fire then take some Black wool and dip it in the Butter and lay it to the Navil and it will procure a Stool This is also good for one in Years that can take no other Medicine 66. For VVorms in Children Take of Myrrh and Aloes very finely powdered of each a penny-worth and put thereto a few drops of Chymical Oyl of Wormwood or Savine and a little Turpentine make these up into a Plaister and lay it to the Childs Navil 67. To help one that is Blasted Take the white of an Egg and beat it in a Mortar put to it a quarter of an Ounce of Coperas and grind them well together till it come to an Oyntment
and Cinamon of either of them an even proportion by weight beat them into small powder and sierse it through a fine cloath upon a sheet of white Paper to the quantity of an Ounce or more and so by even proportions in weight mingle them together in clean Clarified Caponsâ—grease and temper them well together till they be well Mollified then put to it a little Camphire to the quantity of a Bean and so put the whole Confection in a Glass and use it 31. To take away Pimples Take Wheat-flower mingled with Honey and Vinegar and lay it upon them 32. An Excellent Oyntment for an Inflamed Face Take an Ounce of the Oyl of Bays and an Ounce of Quick-Silver and put them in a Bladder together with a spoonful of Fasting-spittle and then rub them well together that nothing of the Quick-Silver be seen take of this Oyntment when it it made and annoint the Face therewith and it will heal it well and fair Proved true 33. For a Rich Face Take three Yolks of Eggs raw as much in quantity of fresh Butter or Capons-grease without Salt Camphire two penny-worth Red-Rose-water half a pint two Grains of Sivet and boyl all these together in a Dish then strain them through a clean Cloath and set it to cool and take the uppermost and use it 34. To make the Skin white and clear Boyl two Ounces of French Barley in three pints of conduit-Conduit-water change the water and put in the Barley again do this till your Barley do not dis-colour the water then boyl the last three pints to a quart then mix half a pint of white-wine therein and when it is cold wring the juice of two or three good Limons therein and use it for the Morthew heat of the Face and to clear the Skin 35. An Excellent Pomatum to clear the Skin Wash Barrows-grease or Lard often-times in May-dew that hath been Clarified in the Sun till it be exceeding white then take Marsh-mallow-Roots scraping off the out-sides make thin slices of them and mix them set them to macerate in a Balneo and scum itâ— well till it be Clarified and will come to rope then strain it and put now and then a spoonful of May-dew therein beating it till it be through cold in often change of May-dew then throw away that Dew and put it in a Glass covering it with May-dew and so keep it for your Use. 36. To take away Spots and Freckles from the Face and Hands The Sap that issueth out of a Birch-Tree in great abundance being opened in March or April and a Glass Receiver set under it to Receive it This cleanseth the Skin Excellently and maketh it very clear being washed therewith This Sap will dissolve Pearl a Secret not known to many 37. To take away Freckles and Morphew Wash your Face in the wane of the Moon with a Sponge Morning and Evening with the Distilled water of Elder-leaves letting it dry into the Skin you must Distill your Water in May This I had from a Traveller who hath Cured himself thereby 38. To make the Teeth white and sound Take a quart of Honey and as much Vinegar and half so much White-Wine boyl them together and wash your Teeth therewith now and then 39. A Dentrifice to whiten the Teeth Take of Harts-horn and Horses Teeth of each two Ounces Sea-shells Common Salt Cypress-Nuts each one Ounce burn them together in an Oven and make a powder and work it up with the Mucilage of Gum Tragacinth and rub the Teeth therewith 40. To make the Teeth white as Ivory Take Rosemary Sage and a little Allom and Honey and boyl them together in fair Running-water and when it is well boyled strain out the fair water and keep it in a Glass and use it sometime to wash your Mouth and Teeth therewith and it will make them clean Also wash your Teeth with the Decoction of Lady Thistle-Root and it will cleanse and fasten the Teeth and the sore gums made wholeâ— also the Root of Hore-hound drunk or chewed Fasting doth quickly heal the gums and maketh the Teeth clean Strawberry-leaves also cleanseth the Teeth and Gums a sure and tryed Experiment 41. To make the Teeth white Take one drop of the Oyl of Vitriol and wet the Teeth with it and rub them afterwards with a course Cloath although this Medicine be strong fear it not 42. For a Stinking Breath Take two handfuls of Cummin and stamp it to powder and boyl it in wine and drink the Syrup thereof Morning and Evening for fifteen days and it will help Proved 43. To make the Breath Sweet VVash you Mouth with the water that the shells of Citrons have been boyled in and you will have a sweet Breath 44. To Sweeten the Breath Take Butter and the juice of Feather-few and temper them with Honey and take every day a spoonful Also these things sweeten the Breath the Electuary of Aromaticks and the peels of Citrons 45. To cleanse the Mouth It is good to cleanse the Mouth every Morning by rubbing the Teeth with a Sage-leaf Citron-peels or with powder made with Cloves and Nutmegs forbear all Meats of ill Digestion and raw Fruits 46. For Running in the Ears Take the juice of Elder and drop iâ— into the Ear of the Party grieved and it cleanseth the Matter and the filth thereofâ— Also the juice of Violets used is very good for the Running of the Ears 47. For Eyes that are Blood-shot Take the Roots of Red Fennel stamp them and wring out the juice then temper it with Clarified Honey and make an Oyntment thereof and annoint the Eyes therewith and it will take away thâ— Redness 48. To make the Hands white Take the Flower of Beans of Lupines of Starch-Corn Rice Orice of each six Ounces mix them and make a powder with which wash your Hands it water 49. A Delicate washing Ball. Take three Ounces of Orace half an Ounce of Cypress two Ounces of Calamus Aromaticus one Ounce of Rose-leaves two Ounces of Lavender-Flowers beat all these together in a Mortar siersing them through a fine sierce then scrape some Castile-soap and dissolve it in rose-Rose-water mix your powders therewith and beat them in a Mortar then make them up in Balls 50. For the Lips chopt Rub them with the Sweat behind your Ears and this will make them smooth and well coloured 51. To prevent marks of the Small-Pox Boyl Cream to an Oyl and with that annoint the wheals with a Feather as soon as they begin to dry and keep the Scabs always moist therewith let your Face be annointed almost every half hour 52. To take away Child-blains in the Hands or Feet Boyl half a peck of Oats in a quart of water till it grow dry then annoint your Hands with Pomatum and after they are well Chased hold them within the Oats as hot as you can endure them covering the Bowl wherein you do your Hands with a double Cloath to keep in the steam of the Oats
Sauce Cut your Rabbet in pieces wash it and dry it well in a Cloath take some fresh Butter and fry the Rabbet in it when your Rabbet is little more than half Fryed take some slices shred very small a quarter of a pint of Cream the Yolks of a couple of Eggs some grated Nutmeg and salt when the Rabbet is enough put them into the Pan and stir them all together take a little Vinegar fresh Butter and Sugar melt it together and so serve it with Sippets the Dish Garnished with Flowers c. 100. To make a French pottage called Skink Take a leg of Beef and chop it into three pieces then boyl it in a Pot with three Pottles of Spring-water a few Cloves Mace and whole Pepper after the Pot is scumm'd put in a bundle of sweet Marjoram Rosemary Thyme Winter-savoury Sage and Parsley bound up hard some salt and two or three great Onions whole then about an hour before Dinner put in three Marrow-bones and thicken it with some strained Oatmeal or Manchet sliced and steeped with some Gravy strong Broath or some of the â—â—tage then a little before you Dish up the â—â—â—nk put into it a little fine powder of saffron and give it a walm or two Dish it on large slices of French Bread and Dish the Marrow-bones on them in a fine clean large Dish then have two or three Manchets cut into Toasts and being finely Toasted lay on the Knuckle of Beef in the middle of the Dish the Marrow-bones round about it and the Toasts round about the Dish brim serve it hot 101. To make Gooseberry-Cream First boyl or you may preserve your Gooseberries then having a clear Cream boyled up and seasoned with Old Cinamon Nutmeg Mace Sugar Rose-water and Eggs Dish it up and when it is cold take up the Gooseberries with a pin and stick them on in rounds as thick as they can lye upon the said Cream Garnishing your Dish with them and strew them over with the finest sugar and serve them up 102. To make a Quaking-pudding Take a Quart of sweet Cream and near half a pound of Almonds blanched and finely beaten then strain them and boyl it with large Mace and season it with rose-Rose-water and Sugar then take ten Eggs and five of their whites well beaten with small Cinamon and two or three spoonfuls of Flower mix all well together and make it of the thickness of Batter then wet a Cloath and rub it with Flower tying your Pudding round therein and boyl it in Beef-broath two hours take it up and put a little White-wine Sugar and sliced Nutmeg into a Pewter Dish and put your pudding into it then scrape some sugar on the brims and serve it 103. To make clouted Cream Take New Milk and set it on the Fire from Morning till Evening but let it not boyl And this is called my Lady Youngs Clouted Cream 104. To Souce a young pig Scald a Young Pig boyl it in fair water and White-wine put thereto some Bay-leaves whole Ginger and Nutmegs quartered and a few whole Cloves boyl it throughly and let it lye in the same Broath in an Earthen pot 105. To make Polonian Sausages Take the Fillets of a Hog chop them very small with a handful of Red Sage season it hot with Ginger and Pepper then put it into a great Sheeps-gut let it lye three Nights in Brine then boyl it and hang it up in a Chimney where Fire is usually kept These Sausages will keep a whole Year and are good for Sallets or to garnish boyled Meats or to relish a Glass of Wine 106. To keep Salmon fresh a whole Moneth First boyl your Salmon as usually then put it into an Earthen Pot and cover it in good white Vinegar putting thereto a branch of Rosemary and keep it very close covered and so you may keep it that it will retain its perfect taste and delicacy for a Moneth or more 107. To make tender and delicate Brawn Put a Collar of Brawn in a Kettle of water and set it into an Oven as for Houshold-bread cover it close and let it stand as long as you would do bread and it will be very excellent Brawn 108. To keep powdered Beef after it is boyled sweet five or six weeks When your Beef hath been powdered about a fortnight then boyl it well and dry it with a Cloath and wrap it in dry Cloaths and put it into some Pot or Vessel and keep it close from the Air and it will keep sound two or three Moneths 109. To Dress Neats-Tongues and Vdders When they are boyled enough in Beef-broath and scumm'd you must have your Turneps ready boyled cut in pieces and soak'd in butter or else Colliflowers and Carrots or all of them then put the Turneps all over the bottom of a large Dish then slice out the Tongues and lay the sides one against another slice the Udders and lay them between opposite to one another Garnish the Colliflowers all over them and the Carrots up and down between the Colliflowers with Barberries and Parsley on the brim of the Dish 110. To make Pannado Take a quart of Running-water and put it on the Fire in a Skillet then cut a light Roul of bread in slices about the bigness of a groat and as thin as Wafers lay it on a Dish on a few Coals then put it into the water with two handful of Currans pick'd and wash'd a little large Mace when it is enough season it with Sugar and Rose-water 111. To make Liver-Puddings Take the Guts of a Young Hog wash them very clean and lay them two or three days in water take the Liver of the same Hog and boyl it till it will grate then grate it very small and fine take to the weight of the Liver almost the weight of Beef-suet season it with salt Cloves Mace and Nutmeg finely beaten a penny-loaf grated a pound of the best white Sugar two pound of good Currans a pint of good Cream a quarter of a pint of rose-Rose-water three Eggs mix all together to such a thickness that you may fill the Guts then prick them and put them into boyling water and keep an even Fire for half a quarter of an hour then take them up and lay them upon straw you must have a care not to tye them too hard nor too slack lest they break in boyling 112. To make a rare Citron-Pudding Take a penny-loaf and grate it a pint and half of Cream half a dozen of Eggs one Nutmeg sliced a little salt an Ounce of Candyed Citron sliced small a little Candyed Orange-peel sliced three Ounces of Sugar put these into a wooden Dish well Flowred and covered with a Cloath and when the water boyleth put it in boyl it well and serve it up with Rose-water and Sugar and stick it with Wafers or blanched Almonds 113. To bake a Gammon of Bacon Water it fresh enough and seeth it as tender as you may to handle it then
Nutmegs Ginger of each one dram juice of Celandine half a pound Spirit of Wine one pint White-wine three pints infuse them twenty four hours and draw off a Quart with an Alembick 28. Dr. Stevens Water Take of Cinamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis Fennel â—arraways of each one dramâ— herbs of Time Mother of Time Mints Sage Penny-royal Pellitory of the Wall Rosemary Flowers of Red Roses Camomile Origanum Lavender of each one handful infuse them twelve hours in â—welve pints of Gascoign wine then with 〈◊〉 Alembick draw three pints of strong-water from it 29. To make good cherry Wine Take the Syrup of Cherries and when it hath stood a while bottle it up and tye down the Cork and in a short time it will be very good pleasant Wine 30. To make Waâ—ers Take a pint of flower a little cream the yolks of two Eggs a little Rose-water with some searced Cinamon and Sugar work them together and bake them upon hot Irons 31. To Preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or Grapes with the juice stone the Grapes save the liquor in the stoning take off the stalks give them a boiling take them off and put them up 32. To Pickle Purslain Take the Purslain and pick it into little pieces and put it into a Pot or Barrel then take a little water Vinegar and Salt to your tast it must be pretty strong of the Vinegar and Salt and a little Mace and boil all these together and pour this liquor boiling hot into the Parslain and when it is cold tye it close but lay a little board on the top to keep it down and within a week or two it is fit to eat 33. To preserve green Walnuts Boil your Walnuts till the water tast bitter then take them off and put 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 the fire and when they boil up take them off and let them stand two days and then boil them again once more 34. To preseâ—ve Currants Part them in the tops and lay a lane of Currants and a lane of Sugar and so boyl them as fast as you do Ras-berries do not put them in the spoon but scum them boil till the Syrup be pretty thick then take them off and let them stand till they be cold and put them into a glass 35. To make Goose berry Cakes Pick as many Goose-berries as you please and put them into an earthen Pitcher and set it in a kettle of water till they be soft and then put them into a five and let them stand till all the juice be out and weigh the juice and as much Sugar as Syrup first boyl the Sugar to a Candy and take it off and put in the juice and set it on again till it be hot and take it off and set them in the Press till they be dry then they are ready 36. An excellent broath Take a Chicken and set it on the fire and when it boils scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boil it well down and bruise the Chicken and put it in again and it is good broath and to alter it you may put in six Prunes and leave out the herbs or put them in as you please and when it is well boyled strain it and season it 37. To make Angellets Take a quart of new milk and a pint of cream and put them together in a little Runnel when it is come well take it up with a spoon and put it into the Vate softly and let it stand two days till it be pretty stiff then slip it out and salt it a little at both ends and when you think it is salt enough set it a drying and wipe them and within a quarter of a year they will be ready to eat 38. To make Ielly of Harts-horn Take four ounces of the shavings of Harts-horn of the inside and two Aleâ— quarts of water put this in a Pipkin and boil it very gently till it come to a quart the Harts-horn must be steeped 3 or 4 hours first afterwards put a little into a Saucer till it be cold and if it be cold and Jellieth it is boil'd enoughâ— Then being warm take it off the fire and strain it hard through a cloath and set it a cooling till it be hard Jelly then take two whites of eggs and beat them very well er with a sprigg of Rosemary or birch but not with a spoon till a water come in the bottom then put these beaten eggs and the water thereof into a skillet and all the Jelly upon it with three spoonfuls of damask Rose-water and a quarter of a pound of Sugar and when it boils stiâ— and lay it pretty well then strain it through a cloath and let it cool and of this take four spoonfuls in the morning fasting and four a clock in the afternoon and this is excellent good for the weakness of the baâ—k 40. To preserve Damsons red or black Plumbs Take their weight in Sugar and water enough to make a Syrup to cover them so boil them a little therein being close covered turning them for spotting let them stand all night in their own Syrup then set them upon a pot of seething water and suffer your Plumbs to boyl no faster then the water under them and when they are both sweet and tender take them up and boil the Syrup again till it be thick then put up your Plumbs and it together in your preserving glasses 41. To make Rosemary water Take the Rosemary and the flowers in the midst of May before Sun-rise strip the leaves and flowers from the stalks then take 4 or 5 Elecampana roots and a handful or two of sage then beat the Rosemary sage and roots together till they be very small then take three ounces of Cloves as much Mace and half a pound of Anniseeds and â—eat these spices every one by themselves then take the herbs and the spices and put thereto 4 or 5 gallons of good White-wine then put in all these herbs spices and wine into an earthen Pot and put the Pot into the ground about sixteen days then take it up and distil it with a very soft fire 43. To make Pomatum Take fresh Hogs suet clean sed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine then take about sixteen Pomwater Apples cleansed and boyl d in Rose-water add to these Rose-wood Sassafras Roots of Orrice Florentine of each six drams of Benzoin Storax Calamita half an ounce of each and so make it into an Oyntment 44. To maks Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them very small and put them into a rough hempâ—nâ—
water and then strew them over with Sugar finely sierced as you do Flower upon Fish to fry and set them into a broad earthen Pan and lay them one by another then set them into a warm Stove or Oven until they be dry and turn them every day till they are quite dry and if you please you may Candy them therewithal cast Sugar upon them three or four times as you dry them 120. To make Quiddany of Quinces Take the Kernels out of seven or eight great Quinces and boyl the Quinces in a quart of Spring-water till it come to a pint then put into it a quarter of a Pint of Rose-water and one pound of fine Sugar and so let it boyl till it come to be of a deep colour then take a drop and drop it into the bottom of a Saucer and if it stand take it off then let it run through a Jelly-bag into a Bason then set it over a Chafing-dish of Coals to keep it warm then take a Spoon and fill your Boxes as full as you please when they be cold cover them and if you please to print it in moulds wetting your moulds with rose-Rose-water and so let it run in and when it is cold turn it into Boxes 121. To make Sweet Cakes without either Spice or Sugar Take Parsneps and scrape or wash them clean slice them thin and dry them well beat them to powder mixing one third part thereof with two thirds of fine Wheat-Flower make up your Paste into Cakes and you will find them very sweet and delicate 122. To make Wormwood-VVine Take small Rochel or Comahe Wine put a few drops of the Extracted Oyl of Worm-wood therein brew it together out of one pot into another and you shall have a more neat and wholsom wine for your Body than that which is Sold for right Wormwood-Wine 123. To make Sweet Bags to lye among Linning Fill your Bags only with Lignum and Rhodium finely beaten and it will give an Excellent Scent to your Linnen 124. To make Spirit of Honey Put one part of Honey to five parts of Water when the water boyleth dissolve your Honey therein scum it and having boyled an hour or two put it into a wooden Vessel and when it is Blood-warm set it on fire with Yeast after the usual manner of Beer and Ale turn it and when it hath lain some time it will yield Spirit by Distillation as Wine Beer and Ale will do 125. To Preserve Artichoaks Cut off the stalks of your Artichoaks within two Inches of the Choak and make a strong Decoction of the rest of the stalks slicing them into thin small pieces and let the Artichoaks lye in this Decoction and when you use them you must put them first in warm water and then in cold and so take away the bitterness of them 126. To make Syrup for a Cough of the Lungs Take a Pottle of fair Running water in a new Pipkin and put into it half an Ounce of Sydrack half an Ounce of Maiden-hair and a good handful of Elecampane Roots sliced boyl all together untill half be boyled away even to a Syrup then put into it the whites of Eggs and let it boyl two or three walms and give the Patient a Spoonful Morning and Evening 127. To make Banbury Cakes Take four pound of Currants wash and pick them very clean and dry them in a Cloath then take three Eggs and put away one Yolk and beat them and strain them with Yeast putting thereto Cloves Mace Cinamon and Nutmegs then take a pint of Cream and as much Mornings Milk and let it warm then take Flower and put in good store of cold Butter and Sugar then put in your Eggs Yeast and Meal and work them all together an hour or more then save a piece of the Paste and break the rest in pieces and work in your Currants then make your Cake what quantity you please and cover it very thin with the Paste wherein were no Currants and so bake it according to the bigness 128. To make Ginger-bread Take a quart of Honey and set it on the coals and refine it then take Ginger Pepper and Licorise of each a penny-worth a quarter of a pound of Anniseeds and a penny-worth of Saunders beat all these and sierse them and put them into the Honey add a quarter of a pint of Claret Wine or Old Ale then take three penny Manchets finely grated and strew it amongst the rest and stir it till it come to a stiff Past make them into Cakes and dry them gently 129. To make VVormwood-VVater Take two Gallons of good Ale a pound of Anniseeds half a pound of Licorise and beat them very fine then take two good handfuls of the Crops of Wormwood and put them into Ale and let them stand all Night and let them stand in a Limbeck with a moderate Fire 130. To make Paste of Quinces First boyl your Quinces whole and when they are soft pare them and cut the Quince from the Core then take the finest Sugar you can get finely beaten or sierced and put in a little Rose-water and boyl it together till it be stiff enough to mould and when it is cold roul it and print A pound of Quinces will require a pound of Sugar or thereabout 131. To make thin Quince Cakes Take your Quince when it is boyled soft as before and dry it upon a Pewter Plate with a soft heat and stir it with a slice till it be hard then take sierced Sugar to the same weight and strew it upon the Quince as you beat it in a Wooden or Stone Mortar and so roul them thin and print them 132. To make fine Cakes Take a Pottle of fine Flower and a pound of Sugar a little Meale and good store of Water to mingle the Flower into a stiff Plate with a little Salt and so knead it and roul out the Cakes thin and bake them on Papers 133. To make Suckets Take Curds and the paring of Limons Oranges or Pome-Citrons or indeed any half-ripe green Fruit and boyl them till they be tender in sweet wort then take three pound of Sugar the whites of four Eggs and a Gallon of water beat the water and Eggs together and then put in your Sugar and set it on the Fire and let it have a gentle fire and let it boyl six or seven walms then strain it through a Cloath and set it on again till it fall from the Spoon and then put it into the Rindes or Fruits 134. To make Leach Lombard Take half a pound of blanched Almonds two Ounces of Cinamon beaten and sierced half a pound of Sugar beat your Almonds and strew on your Cinamon and Sugar till it come to a Paste then roul it and print it as afore-said 135. To make a rare Damask Water Take a quart of Malmsey Lees or Malmsey one handful of Marjoram as much Basil four handfuls of Lavender one handful of Bay-leaves four handfuls of
water till they be hard then take them off and pick as many as you please take as much Sugar as they weigh put two or three spoonfuls of water then put in the Damsons and the Sugar and boyl them take them off then let them stand a day or two then boyl them again take them off and let them stand till they be cold 185. To make Cakes of Limons Take of the finest double refined Sugar beaten very fine and sierced through fine Tiffany and to half a Porringer of Sugar put two spoonfuls of water and boyl it till it be almost Sugar again then grate of the hardest Rinded Limon and stir it into your Sugar put it into your Coffins and a paper and when they be cold take them off 186. To make Artificial Walnuts Take some Sugar-plate and print it in a Mould made for a Walnut-kernel and then yellow it all over with a little Saffron-water with a Feather then take Cinamon sierced and Sugar a like Quantity working it to a Paste with Gum-dragon steeped in Rose-water and print it in a Mould made like a Walnut-shell and when the kernel and shell be dry close them together with Gum-dragon 187. To make Black-Cherry-VVine Take a Gallon of the juice of Black-Cherries keep it in a Vessel close stopped till it begin to work then filter it and an Ounce of Sugar being added to every Pint and a Gallon of White-Wine and so keep it close stopped for Use. 188. To make Rose-Vinegar Take of Red-Rose buds gathered in a dry time the whites cut off then dry them in the shadow three or four days one pound of Vinegar eight Sextaries set them in the Sun forty days then strain out the Roses and put in fresh and so repeat it three or four times 189. To make syrup of Vinegar Take of the Roots of smalledge Fennel Endive each three Ounces Anniseeds smalledge Fennel of each an Ounce Endive half an Ounce clear water three quarts boyl it gently in an Earthen Vessel till half the water be consumed then strain and Clarifie it and with three pound of sugar and a pint and half of White-wine-Vinegar boyl it into a syrup This is a Gallant syrup for such whose Bodies are stuffed either with Phlegm or tough Humours for it opens Obstructions or stoppings both of the stomack Liver spleen and Reins it cuts and brings away tough Phlegm and Choler 190 To make syrup of Apples Take two quarts of the juice of sweet-scented Apples the juice of Bugloss Garden and Wild of Violet-leaves and Rose-water of each a pound boyl them together and Clarifie them and with six pound of very fine sugar boyl them into a syrup according to Art 191. To make the Capon-water against a Consumption Take a Capon the Guts being pull'd out cut it in pieces and take away the Fat boyl it in a close Vessel in a sufficient quantity of spring-water Take of this Broath three pints of Barrage and Violet-water a pint and a half White-Wine one pint Red-Rose leaves two drams and an half Burrage-Flowers Violets and Bugloss of each one Dram pieces of bread out of the Oven half a pound Cinamon bruised half an Ounce still it in a Glass still according to Art This is a sovereign Remedy against Hectick-Fevers and Consumptions let such as are subject to those Diseases hold it as a Jewel 192. To make Elder-Vinegar Gather the Flowers of Elder pick them very clean dry them in the Sun on a gentle heat and to every quart of Vinegar take a good handful of Flowers and let it stand in the Sun a fortnight then strain the Vinegar from the Flowers and put it into the Barrel again and when you draw a quart of Vinegar draw a quart of Water and put it into the Barrel luke-warm 193. To make China Broath Take an Ounce of China-Root clipped thin and steep it in three pints of Water all Night on Embers covered the next day take a Cock Chicken clean pickt and the Guts taken out put in its Belly Agrimony and Maiden-hair of each half a handful Raisins of the Sun stoned one good handful and as much French Barley boyl all these in a Pipkin close covered on a gentle Fire for six or seven hours let it stand till it be cold strain it and keep it for your Use Take a good Draught in the Morning and at four in the After-noon 194. To make Paste of tender Plums Put your Plums into an Earthen Pot and set it into a Pot of boyling water and when the Plums are dissolved then strain the thin Liquor from them through a Câ—oath and reserve that Liquor to make Quiddany then strain the pulp through a piece of Canvas and take as much Sugar as the pulp in weight and as much water as will wet the same and so boyl it to a Candy height then dry the pulp upon a Chafing-dish of Coals then put your Syrup and the pulp so hot together and boyl it always stirring it till it will lye upon a Pye-plate as you lay it and that it run not abroad and when it is somewhat dry then use it but put to it the pulp of Apples 196. To make Cream of Codlings First scald your Codlings and so peel off the skins then scrape the pulp from the Cores and strain them with a little Sugar and Rose-water then lay your pulp of Codlings in the middle of the Dish and so much raw Cream round it as you please and so serve it 196. To make Sugar of Roses Take of Red-Rose-Leaves the whites being cut off an Ounce dry them in the Sun speedily put to it a pound of white Sugar melt the Sugar in rose-Rose-water and Juice of Roses of each two Ounces which being consumed by degrees put in the Rose-Leaves in powder mix them put it upon a Marble and make it into Lozenges according to Art 197. To make a Cream Tart. Cut the Crust of a Manchet and grate it small and mix it with thick Cream and some sweet Butter then take twenty-four Yolks of Eggs and strain them with a little Cream putting thereto a good quantity of Sugar mix these very well and set it upon a small fire and so let it boyl till it be thick then make two sheets of Paste as thin as you can and raise the sides of one of them the height of one of your fingers in breadth and then fill it and cover it with the other sheet then bake it half a quarter of an hour then put Sugar on it and so serve it 198. To make Artificial Oranges Take Alabaster Moulds made in three pieces bind two of the pieces together and water them an hour or two then take as much Sugar as you think will fill your Moulds and so boyl it to a height then pour it into your Moulds one by one very quick Then put on the Lid of the Mould and so turn it round with your Hand as quick as you can and when it is cold
all the Winter 213. To make Rasberry-Cream When you have boyled your Cream take two Ladle-fuls of it being almost cold bruise the Rasberries together and season it with Sugar and Rose-water and put it into your Cream stirring it altogether and so dish it up 214. To make Snow-Cream Break the whites of six Eggs put thereto a little Rose-water beat them well together with a bunch of Feathers till they come perfectly to resemble Snow then lay on the said Snow in heaps upon other Cream that is cold which is made fit for the Table you may put under your Cream in the bottom of the Dish part of a penny Loaf and stick therein a branch of Rosemary or Bays and fill your Tree with the said Snow to serve it up 215. To make Hydromel Take eighteen quarts of Spring-water and one quart of Honey when the water is warm put the Honey into it when it boyls up scum it very well even as long as any scum will rise then put in one Race of Ginger sliced in thin slices four Cloves and a little sprig of green Rosemary boyl all together an hour then set it to cool till it be Blood-warm and then put to it a spoonful of Ale-yeast when it is work'd up put it into a Vessel of a fit size and after two or three days Bottle it up you may drink it in six weeks or two Moneths 216. To make a whipt Syllabub Take the whites of two Eggs and a pint of Cream with six spoonfuls of Sack and as much Sugar as will sweeten it then take a Birchen Rod and whip it as it riseth in froth scum it and put it into the Syllabub-pot so continue it with whipping and scumming till your Syllabub-Pot be full 217. To make Marmalade of Cherries Take four pound of the best Kentish Cherries before they be stoned to one pound of pure Loaf-Sugar which beat into small powder stone the Cherries and put them into a Preserving-Pan over a gentle Fire that they may not boyl but dissolve much into Liquor Take away with the spoon much of the thin Liquor leaving the Cherries moist enough but not swimming in clean Liquor then put to them half your Sugar and boyl it up quick and scum away the Froth that riseth when it is well incorporated and clear strew in a little more of the Sugar and continue so by little and little till you have put in all your Sugar which will make the Colour the fairer when they are boyled enough take them off and bruise them with the back of a spoon and when they are cold put them up in Pots 218. To make a Flomery-Caudle When Flomery is made and cold you may make a pleasant and wholesome Caudle of it by taking some lumps and spoonfuls of it and boyl it with Ale and White-Wine then sweeten it to your taste with Sugar There will remain in the Caudle some lumps of the Congealed Flomery which are not ingrateful 219. To Preserve Fruit all the Year Put the Fruit into a fit Case of Tin and soder it together so that no Air can get in then lay it in the bottom of a cold Well in Running water 220. To make a most Rich Cordial Take Conserve of Red Roses Conserve of Orange-Flowers of each one Ounce Confect Hyacinthi Bezoardick Theriacal Powder of each two Drams Confection of Alkermes one Dram of powder of Gold one Scruple mix all these well together in the form of an Opiate and if the Composition be too dry add to it some Syrup of Red Currans as much as is needful take of this Composition every Morning the quantity of a Nut. 221. To Pickle Red and White Currans Take Vinegar and White-Wine with so much Sugar as will make it pretty sweet then take your Red and White Currans being not fully Ripe and give them one walm so cover them over with the said Pickle keeping them always under Liquor 222. To make Red Currans-Cream Bruise your Currans with some boyled Cream then strain them through your strainer or Siev and put the liquid substance thereof to the said Cream being almost cold and it will be a pure Red so serve it up 223. To Preserve Medlars Take the weight of them in Sugar adding to every pound thereof a pint and a half of fair water let them be scalded therein till their skin will come off then take them out of the water and stone them at the Head then add your Sugar to the water and boyl them together then strain it and put your Medlars therein let them boyl apace till it be thick take them from the Fire and keep them for Use. 224. To Preserve Mulberries Take the like weight of Sugar as of Mulberries wet the Sugar with some of the juice thereof stir it together put in your Mulberries and let them boyl till they are enough then take out your Mulberries but let your Syrup boyl a while after then take it off and put it into your Mulberries and let them stand till they be cold for your Use. 225. To make white Mead. Take six Gallons of Water and put in six quarts of Honey stirring it till the Honey be throughly melted then set it over the Fire and when it is ready to boyl scum it very clean then put in a quarter of an Ounce of Mace and as much Ginger half an Ounce of Nutmegs Sweet Marjoram broad Thyme and Sweet Bryar of all together a handful and boyl them well therein then set it by till it be throughly cold and then Barrel it up and keep it till it be Ripe 226. To make Naples-Bisket Take of the same stuff the Mackroons are made of and put to it an Ounce of Pine-Apple-seeds in a quarter of a pound of stuff for that is all the difference between the Mackroons and the Naples Biskets 227. To make Chips of Quinces Scald them very well and then slice them into a Dish and pour a Candy Syrup to them scalding hot and let them stand all Night then lay them on Plates and sierse Sugar on them and turn them every day and scrape more Sugar on them till they be dry If you would have them look clear heat them in Syrup but not to boyl 228. To make Lozenges of Roses Boyl Sugar to a height till it is Sugar again then beat your Roses fine and moisten them with the juice of Limons and put them into it let it not boyl after the Roses are in but pour it upon a Pye-Plate and cut it into what form you please 229. To make Conserve of Bugloss-Flowers Pick them as you do Burrage-Flowers weigh them and to every Ounce add two Ounces of Loaf-Sugar and one of Sugar-Candy beat them together till they become very fine then set it on the Fire to dissolve the Sugar and when it is so done and the Conserve hot put it into your Glasses or Gally-Pots for your Use all the Year 230. To Pickle Limon and Orange-Piel Boyl them with
and beat them in a Mortar afterward put them in a Glass and stop them close and then set them by a warm Fire or in the Sun and be sure to 〈◊〉 them once a day at the least and it will keep good a twelve-moneth at the least 254. To make Paste of Cherries Boyl some fair Cherries in water till they come to a pap and then strain them through a Siev then boyl some good Pippins unto pap also put a quarter of a pound of the Apple-pap to a pound of the pap of Cherries and mingle them together then dry it and so make it up into Paste 255. To make Marmalade of Oranges After you have pared your Oranges very thin let them be boyled in three or four waters even till they grow very tender then take a quarter of a hundred of good Kentish Pippins divide them and take out the Cores boyl them very well to pap or more but let them not lose their Colour then pass your Apples through a strainer and put a pound of Sugar to every pint of Juice then boyl it till it will Candy then take out the pulp of the Orange and cut the Peel into long slices very thin put in your Peel again adding to it the juice of two or three Limons and boyl up to a Candy 256. To make Paste of Apricots Let your Apricots be very Ripe and then pare them then put them into a skillet and set them over the fire without water stir them very well with a skimmer and let them be over the fire till they be very dry then â—ake some Sugar and boyl it into a Conserve and mix an equal quantity of each together and so make it into Paste 257. To Pickle Artichoak-Bottoms Take the best bottoms of Artichoaks and par-boyl them and when they are cold and well drain'd from the water and dryed in a Cloath to take away all the moisture then put them into Pots and pour your brine upon them which must be as strong as you can make it which is done by putting in so much sait to it as it will receive no more so that the salt sinks whole to the bottom cover over your Artichoaks with this water and pour upon it some sweet Butter melted to the thickness of two fingers that no Air may come in when the Butter is cold set up your Pot in some warm place covered close from Vermine Before you put the bottoms in the Pot you should pull off all the leaves and choak as they are served at Table The best time to do this is in Autumn when your Plants produce those which are Young and tender for these you should Pickle before they come to open and Flower but not before their Heads are round when you would eat them you must lay them in water shifting the water several times then boyl them once again and so serve them 258. To make Marmalade of Grapes Take of the fairest and ripest blew Grapes gathered in the heat of the day that their moisture be dryed up throughly spread them upon a Table or Hindle in some Room where the Air and sun may come in let them lye so for fifteen or sixteen days that they may both sweat and shrink if it be Cloudy or cold weather you may put them into an Oven when it is only warm after which press them well with your hands cleansing them from all the seeds and stalks putting the husks and juice to boyl in the Kettle carefully scumming and clearing it from the seeds reduce this Liquor also to a third part diminishing the Fire as the Confection thickens stirring often about with your spoon to prevent it's cleaving to the Vessel and to make it boyl equally then strain it through a siev or course Cloath bruising the husks with your wooden Ladle to squeeze out the Substance and then serving it out in a press then set it again on the Fire and let it boyl once more keeping it continually stirring till you think it be sufficienty boyled then take it off and pour it into Earthen Pans that it may not taste of the kettle and being half cold put it into Gally-pots to keep Let your Pots stand open five or six days and then cover them with Paper that the Paper may lye upon the Conserve and when the Paper grows mouldy put on another till all the superfluous moisture is gone out which will be in a little time if your Confection was well boyled but if it were not you must boyl it again 259. To Pickle Cornelians Gather the fairest and biggest Cornelians when they first begin to grow red and after they have lain a while put them up into a Pot or Barrel filling them up with Brine as for Artichoaks and put to them a little green Fennel and a few Bay-leaves to make them smell well then stop them up very close and let them stand for a Moneth If you find them too Salt make the Pickle weaker before you serve them to Table 260. To make Ielly of Apples Take either Pippins or Iohn-Apples and cut them into quarters either pared or un-pared boyl them in a good quantity of water till it be very strong of the Apples take out the clear Liquor and put to it a sufficient quantity of Sugar to make Jelly with the slices of Apples boyl all together till the Apples be enough and the Liquor like a Jelly or else you may boyl the slices in Apple-Liquor without Sugar and make Jelly of other Liquor and put the slices into it when they be Jelly and it is sufficiently boyled put to it some juice of Limon and Amber and Musk if you will 261. To make Ielly of Gooseberries Let your Gooseberries be full Ripe then strain them through a strainer and to every two pound of Juice put three quarterns of Sugar boyl it before you mix it and then boyl it again together when they are mixed try it upon a Plate when it is enough it riseth off 262. To make Bragget Put two Bushels and a half of Malt to one Hogshead of Water the first running makes half a Hogshead very good but not very strong the second is very weak Boyl but half a quartern of Hops put your water to the Malt the Ordinary way boyl it very well and work it with very good Beer-yeast Now to make Bragget take the first running of this Ale but put less Honey in it than you do for your Ordinary Mead but twice or thrice as much Spice and Herbs then put it in a Vessel after it's working with the Yeast hang within it a Bag of bruised Spices rather more than you boyled it with and let it hang in the Barrel all the while you draw it 263. To make Italian Marmalade Take fifteen pound of Quinces three pound of Sugar and two pound of water and boyl them all together when it is well boyled strain it by little and little through a Cloath as much as you can then take
and therewith annoint the sore Face and it will ease the pain and take away the Swelling and when it is well nigh whole annoint the place with a little Pâ—puleon and that will make the skin fair and well again 68. An excellent Salve Take half a pound of Bees-wax a pint of Sallet-Oyl three ounces of Red Lead boyl all together in a New Earthen Pipkin keeping it stirring all the while till it grows of a darkish colour then keep it for Use or make Sear-cloaths of it while it is hot It is most approved against any Pain Sore Scald Cut Burn to strengthen the Back or remove any old Ach whatsoever 69. A Iu'ep of Dr. Trench for the Fits of the Mother In the time of the Year Distill black-cherry-Black-Cherry-water Piony flower-flower-water cowslip-Cowslip-water Rue or herb-grace-Herb-grace-water then take of the waters of Cowslip Black-Cherries Piony Rue of each an ounce and add to them water of Castor half an ounce cinamon-Cinamon-water one dram Syrup of Clove-gilly-flowers three drams mix all these together and take two spoonfuls at a time of it as often as you please 70. For a Tympany Take a handful of the Blossoms of Marigolds stamp them and strain them and give the Juice thereof to the Patient in a draught of Ale Fasting 71. To provoke Terms a good Medicine Take Wormwood and Rue of each one handful with five or six Pepper-corns boyl them all together in a quart of white-wine or Malmsey strain it and drink thereof 72. For the Bloody-flux or Scouring Take a great Apple and cut out the Core and put therein pure Virgins-wax then wet a paper and lap it therein then rake it up in the Embers and let it roast till it be soft then eat of it as your stomack will give leave 73. For a Rheumatick Cough or Cold. Take a pint of Hyssop-water Syrup of Gilly-flowers Syrup of Vinegar Syrup of Maiden-hair Syrup of Colts-foot of each one ounce mingle them all together and drink of it when you please 74. To kill a Fellon Take an Egg and Roast it hard and take out the Yolk thereof then Roast an Onion sost and beat the Yolk and the Onion together and lay it to the sore and it will kill the Fellon 75. For the white Flux Take the powder of the Flowers of Pomegranats and drink it in Red Wine 76. For the Red Flux Take Sperma Caeti and drink it and truâ—s up your self with a piece of blackâ— Cotton 77. For the Cancer in a VVomans Breast Take The Dung of a Goose and the Juice of Celandine and bray them well in a Mortar together and lay it to the Sore and this will stay the Cancer and heal it 78. For an Ague in the Breast Take Grounsel Daisie-leaves and roots and course Wâ— eat sisted make a Poultess thereof with the Parties own water and lay it warm to the Breast 79. For Bleeding at the Nose Take Betony and stamp it with as much Salt as you can hold betwixt your two fingers and put it into your Nose 80. For spitting of Blood Take Smalledge Rue Mints and Betony and boyl them well in good Milk and drink it warm 81. To stanch the bleeding of a wound or at the Nose There is not a better thing than the powder of Bole Armoniack to stanch the bleeding of a Wound the powder being laid upon it or for the Nose to be blown in with a Quill Or take the shaâ—ings of Parchment and lay it to the Wound and it stancheth and healeth 82. To make the Gâ—scoign Powder Take of Pearls white Amber Harts-Horn Eyes of Crabs and white Coral of each half an Ounce of black thighs of Crabs Calcined two Ounces to every Ounce of this Powder put in a dram of Oriental Bezoar reduce them all into a very fine powder and sierse them then with Harts-Horn-Jelly and a little Saffron put therein make it up into Paste and make therewith Lozenges or Trochices for your Use. Get your Crabs for this powder about May or in September before they be boyled dry your Lozenges in the Air not by Fire nor Sun 83. For the Megrim or Imposthume in the Head Take four penny-weight of the Root of Pellitory of Spain a Farthing weight of Spikenard and boyl them in good Vinegar and when it is cold put thereto a spoonful of Honey and a Saucer full of Mustard and mingle them well together and hold thereof in your Mouth a spoonful at once and use this eight or nine times spitting it out continually 84. For pain in the ears Take the juice of Wild Cucumbers and put it into the Ears and it asswageth the pain Also put the wood of green Ash in the Fire and save the Liquor that cometh out at the End and put it into the Ears it causeth the pain to cease and amendeth the Hearing Also beat the Juice of Wormwood and drop it into the Ears 85. A precious water for the Eye-sight made by K. Edward the Sixth Take Smalledge Red Fennel Rue Vervain Betony Agrimony Pimpernel Eufrane Sage Celandine of each a like quantity first wash them clean then stamp them and put them in a fair Brazen Pan with the powder of fourteen or fifteen Pepper-Corns fair â—iersed into a pint of good White-Wine put them into the Herbs with three spoonfuls of Honey and five spoonfuls of the water of a Man-Child that is sound mingle all together and boyl them over the Fire and when it is boyled strain it through a fine Linnen Cloath and put it into a Glass and stop it well and close till you use it and when you need put a little thereof into the Sore Eyes with a Feather but if it be dry temper it with White-Wine and it profiteth much all manner of Sore Eyes This Water was used by K. Edward the Sixth 86. My Lord Dennies Medicine for the Gout Take Burdock-Leaves and stalks cut them small and stamp them very small then strain them and cleanse them and when you have so done put them into Glasses and put pure Oyl of Olives on the top of them and stop it close from the Air and when you would use it for the Gout pour it into a Porringer and warm it and wet Linnen Cloaths in it and apply it warm to the grieved place warming your Cloaths one after another as they grow cold that are on 87. Dr. Stephen's Sovereign water Take a Gâ—llon of good Gascoign Wine then take Ginger Galingale Cancel Nutmeg Grains Cloves Anniseeds Carraway-seeds of each a dram then take Sage Mints Red Roses Thyme Pellitory Rosemary Wild Thyme Câ—momile Lavender of each a handful then bray both Spices and Herbs and put them all into the Wine and let them stand for twelve hours divers times stirring them then Distill in an Alembeck but keep that which you Distill first by it self for that is the best but the other is good also but not so good as the first This water comforteth the Vital Spirits and helpeth inward Diseases which come from
Chine of Beef powdered Take either a Chine Rump Surloin Brisket Rib Flank Buttock or Fillet of Beef and give them in Summer a weeks powdering in Winter a Fortnight you may stuff them or let them be plain if you stuff them do it with all manner of sweet Herbs with Fat Beef minced and some Nutmeg serve them on Brewis with Roots or Cabbage boyled in Milk with beaten Butter 87. To make a Hash of a Capon or Pullet Take a Capon or Partridge or Hen and Roast them and being cold mince the Brains and Wings very fine and tear the Legs and Rumps whole to be Carbonadoâ—d then put some strong Mutton-broath or good Gravy grated Nutmeg a great Onion and salt then stew them in a large Earthen Pipkin or sauce-pan stew the Rumps and Legs in the same strong Broath in another pipkin then take some light French Bread chipt and cover the bottom of the Dish steep the bread in the same broath or good Mutton Gravy then pour the Hash on the steeped bread lay the Legs and the Rump on the Hash with some fryed Oysters sliced Limon and Limon-peel the juice of an Orange and Yolks of Eggs strained and beaten butter Garnish the Dish with carved Oranges Limons c. Thus you may Hash any kind of Fowl 88. To Dress a Cods-Head Cut off the Cods-Head beyond the Gills that you may have part of the body with it boyl it in water and salt to which you may add half a pint of Vinegar the Head must be little more than covered Before you put it into the Cauldron take a quart of the biggest cleanest Oysters and a bunch of sweet Herbs and Onions and put them into the mouth of the Head and with a pack-thread bind the Jaws fast you must be sure to pick it and wash it very clean When it is boyled enough take it up and set it a drying over a Chafing-dish of Coals then take the Oyster-Liquor four Anchovies and a sliced Onion put to them a quarter of a pint of White-wine and sweet butter and melt them together and pour it on the Cods-Head stick all or most of the Oysters upon the Head or where they will enter and Garnish it over with them grate on a little Nutmeg and send it smoaking up garnish the brims of the Dish with Limon and sliced Bay-leaves 89. To boyl Widgeons or Teal Par-boyl your Widgeons or Teal and then stick whole Cloves in their breasts put into their bellies a little Winter-savory or Parsley boyl them in a Pipkin by themselves thicken it with Toasts season it with Verjuice sugar and a little Pepper Garnish your Dish with Barberries and Pruans and so serve them 90. To make a Veal-pye When your Paste is raised then cut your Leg of Veal into pieces and season it with Pepper Nutmeg and salt with some whole large Mace and so lay it into your prepared Coffin with good store of Raisins of the sun and Currans and fill it up with sweet Butter then close it and set it in the Oven and when bak'd serve it hot 91. To make fry'd Puddings Take grated bread Currans Cloves and Mace with Beef-suet and Sugar and one Yolk of an Egg beaten mix all well together and make them into flat bowls then fry them in Beef-suet and garnish your Dish with Sugar serve them always at the First Course 92. To bake a Breast of Veal First par-boyl it and take out the long bones and so lay it in a Dish in Vinegar two or three hours then take it out and season it with Pepper and Salt and so lay it into a thin fine Paste with good store of fine sweet Herbs finely chopt and good store of Butter or Marrow then bake it then put in some juice of Oranges and Sugar and serve it hot 93. To make a Paste for all manner of Tarts Take very sweet butter and put into fair water and make it boyl on the Fire then take the finest Flower you can get and mix them well together till it come to a Paste and so raise it but if you doubt that it will not be stiff enough then you may mix some Yolks of Eggs with it as you temper all your stuff together 94. To make a baked Pudding Grate a penny-loaf and put thereto more suet than bread minc'd small with some Nutmeg and Sugar and two Yolks of Eggs tempering it only with Rose-water Then butter a little Pewter Dish in the bottom and put your stuff after it is well tempered thereinto then bake it when 't is bak'd stir it up from the bottom of the Dish and so turn the under-side uppermost then strew some Sugar upon it and upon the brims of the Dish and serve it first to the Table 95. To boyl Sparrows Larks or other small Birds Take a Ladle-ful of strong Mutton-broath a little whole Mace and a handful of Parsley put in a little Winter-Savoury season it with Verjuice Sugar and a little Pepper thicken it with a spoonful of Cream and the Yolk of an Egg. 96. To boyl a Capon with Asparagus Boyl your Capon or Chicken in fair water and some salt then put in their bellies a little Mace chopped Parsley and sweet Butter being boyled serve them on Sippets and put a little of the Broath on them Then have a bundle or two of Asparagus boyled put in beaten butter and serve it on your Capon or Chicken 97. To boyl a Chicken or Capon in white broath First boyl the Capon in water and salt then three pints of strong Broath and a quart of White-wine and stew it in a Pipkin with a quarter of a pound of Dates half a pound of fine Sugar four or five blades of large Mace the Marrow of three Marrow-bones a handful of white Endive stew these in a Pipkin very leisurely that it may but only simper then being finely stewed and the broath well tasted strain the Yolks of ten Eggs with some of the broath before you Dish up the Capons or Chickens put the Eggs into the broath and keep it stirring that it may not Curdle give it a walm and set it from the Fire the Fowls being Dish'd up put on the Broath and Garnish the Meat with Dates Marrow large Mace Endive Preserved Barberries Oranges boyled Skirrets Pomgranats and Kernels Make a Lear of Almond-Paste and Grape-Verjuice 98. To boyl a Capon with Sage and Parsley First boyl it in water and salt then boyl some Parsley Sage two or three Eggs hard and chop them then have a few thin slices of fine Manchet and stew all together but break not the slices of bread stew them with some of the broath wherein the Capon boyls some large Mace Butter a little White-wine or Vinegar with a few Barberries or Grapes Dish up the Chickens on the sauce and run them over with sweet Butter and Limon cut like Dice the peel being cut like small Lard and boyl a little peel with the Chickens 99. To Fry Rabbets with sweet
Sturgeon Stop your Sturgeon with Cloves then Spit it and let it Roast very leisurely basting it continually which will take away the hardness when it is enough serve it upon Venison-sauce with Salt only thrown upon it 137. To boyl a Gurnet or Roch. First draw your Fish and then either split it or Joynt it open in the Back and Truss it round then wash it clean and boyl it in water and Salt with a bunch of sweet Herbs then take it up into a large Dish and pour into it Verjuice Nutmeg Butter and Pepper after it hath stewed a little thicken it with the Yolks of Eggs then remove it hot into another Dish and Garnish it with slices of Oranges and Limons Barberries Pruans and Sugar and so serve it up 138. To make a Carp-Pye After you have drawn wash'd and scalded a fair large Carp season it with Pepper Salt and Nutmeg and then put it into a Coffin with good store of sweet Butter and then cast on Raisins of the Sun the juice of Limons and some slices of Orange-peels and then sprinkling on a little Vinegar close it up and bake it 139. To make a Chicken-Pye After you have Trust your Chickens then break their Legs and Breast-bones and raise your Crust of the best Paste lay them in a Coffin close together with their Bodies full of Butter then lay upon them and underneath them Currans great Reasons Pruans Cinamon Sugar whole Mace and Sugar whole Mace and Salt then cover all with good store of Butter and so bake it then pour into it White-wine rose-Rose-water Sugar Cinamon and Vinegar mixt together with the Yolks of two or three Eggs beaten amongst it and so serve it 140. To make Almond-Cream Take blanched Almonds beaten in a Mortar very small putting in now and then one spoonful of Cream to keep them from Oyling then boyl as much Cream as you please with your beaten Almonds together with a blade of Mace and season it with Sugar then strain it and stir it till it be almost cold and then let it stand till you serve it and then Garnish your Dish with fine Sugar scraped thereon 141. To make an Almond-pudding Take two pound of blanched Almonds and beat them small put thereto some rose-Rose-water and Amber-greece often thereinto as you beat them then season them with Nutmeg and Sugar and mix them with grated bread Beef-suet and two Eggs and so put it into a Dish tying a Cloath round about and so boyl it 142. To make Water-gruel Take a Pottle of Water a handful of great Oatmeal pickt and beat in a Mortar put it in boyling when it is half enough put to it two handfuls of Currans washed a Faggot or two of sweet Herbs four or five blades of large Mace and a little sliced Nutmeg let a Grain of Musk be infused a while in it when it is enough season it with Sugar and Rose-water and put to it a little drawn Butter 143. To Stew Sausages Boyl them a little in fair water and Salt and for saâ—câ— boyl some Currans alone when they be almost tender pour out the water from them and put to them a little White-wine Butter and Sugar and so serve it 144. To make a Rare Fricacie Take Young Rabbits Young Chickens or a Rack of Lamb being cut one Rib from another and par-boyl either of these well in a Frying-pan with a little water and salt then pour the water and salt from it and Fry it with sweet Butter and make sauce with three Yolks of Eggs beaten well with six spoonfuls of Verjuice and a little shred Parsley with some sliced Nutmeg and scalded Gooseberries when it is fryed pour in the sauce all over the Meat and so let it thicken a little in the pan then lay it in a Dish with the sauce and serve it 145. To make an Oatmeal-pudding Take a pint of Milk and put to it a pint of large or midling Oatmeal let it stand on the Fire till it be scalding hot then let it stand by and soak about half an hour then pick a few sweet Herbs and shred them and put in half a pound of Currans and half a pound of Suet and about two spoonfuls of Sugar and three or four Eggs these put into a bag and boyled do make a very good Pudding 146. To make an Almond-Tart Raise an Excellent good Paste with six Corners an Inch deep then take some blanched Almonds very finely beaten with Rose-water take a pound of Sugar to a pound of Almonds some grated Nutmeg a little Cream with strain'd Spinage as much as will colour the Almonds green so bake it with a gentle heat in an Oven not shutting the Door draw it and stick it with Candyed Orange Citron and put in red and white Muskadine 147. To boyl Pigeons with Rice Boyl your Pigeons in Mutton-broath putting sweet-Herbs in their bellies then take a little Rice and boyl it in Cream with a little whole Mace season it with Sugar lay it thick on their breasts wringing also the juice of a Limon upon them and so serve them 148. To Barrel up Oysters Open your Oysters take the Liquor from them and mix it with a reasonable quantity of the best White-wine-Vinegar with a little Salt and Pepper then put the Oysters into a small Barrel and fill them up with this Pickle and this will keep them six Moneths sweet and good and with their Natural taste 149. To make a Cowslip-Tart Take the blossoms of a Gallon of Cowslips mince them exceeding small and beat them in a Mortar put to them a handful or two of grated Naple-Bisket and about a pint and a half of Cream boyl them a little on the Fire then take them off and beat in eight Eggs with a little Cream if it do not thicken put it on the Fire till it doth gently but take heed it Curdles not season it with Sugar Rose-water and a little Salt Bake it in a Dish or little open Tarts it is best to let your Cream be cold before you stir in the Eggs. 150. To bake a Calves-Head to be eaten cold You must half-boyl a fair Calves-head then take out all the Bones on both sides and season it with the afore-said seasoning and lard it with Bacon and a little Limon-peel then having a Coffin large enough not very high nor very thick but make it four-square lay on some sheets of Lard on the top and butter when it is bak'd and cold fill it with Clarified Butter 151. To make Pear-Puddings Take a cold Capon or half roasted which is much better then take suet shred very small the Meat and Suet together with half as much grated bread two spoonfuls of Flower Nutmegs Cloves and Mace Sugar as much as you please half a pound of Currans the Yolks of two Eggs and the white of one and as much Cream as will make it up into a stiff Paste Then make it up in Fashion of a Pear a stick of Cinamon for
the stalk and the Head of a Clove 152. To make a Hotch-pot Take a piece of Brisket Beef a piece of Mutton a Knuckâ—e of Veal a good Cullender of Pot-herbs half minced Carrots Onions and Cabbage a little broken boyl all these together untill they be very thick 153. To make a Tart of Medlars Take Medlars that are rotten then scrape them and set them upon a Chafing-dish of Coals season them with the Yolks of Eggs Sugar Cinamon and Ginger let it boyl well and lay it on Paste scrape on Sugar and serve it 154. To make a Limonâ—Caudle Take a pint of White-wine and a pint of Water and let it boyl put to it half a Manchet cut as thin and small as you can put it in with some large Mace then beat the Yolks of two Eggs to thicken it then squeeze in the juice of half a dozen Limons and season it with Sugar and Rose-water 155. To make an Italian Pudding Take a fine Manchet and cut it in small pieces like Dice then put to it half a pound of Beef-suet minced small Raisins of the Sun Cloves Mace Dates minced Sugar Marrow Rose-water Eggs and Cream mingle all these together put them in a butter'd Dish in less than an hour it will be well baked when it s enough scrape on Sugar and serve it up 156. To make a rare Pudding to be bak'd or Boyled Beat a pound of Almonds as small as possible put to them some rose-Rose-water and Cream as oft as you beat them then take one pound of Beef-suet finely minced with five Yolks of Eggs and but two of their whites make it as thin as Bâ—tter for Fritters mixing it with sweet thick Cream seasoning it with beaten Mace Sugar and Salt then set it into the Oven in a Pewter Dish and when you draw it forth strew some Sugar on the top of your Pudding and Garnish your Dish with Sugar and serve it always first to the Table 157. To make a Gooseberry-Custard When you have cut off the sticks and Eyes of your Gooseberries and wash'd them then boyl them in water till they will break in a spoon then strain them and beat half a dozen Eggs and stir them together upon a Chafing-dish of Coals with some Rose water then sweeten it very well with Sugar and always serve it cold 158. To make a Fricacie of Rabbits Cut your Rabbits in small pieces and mince a handful of Thyme and Parsley together and season your Rabbits with a Nutmeg Pepper and Salt then take two Eggs and Verjuice beaten together then throw it in the Pan stick it and dish it up in Sippets 159. To make Cracknels Take five or six pints of the finest wheat-flower you can get to which put in a spoonful and not more of good Yeast then mingle it well with Butter Cream and Rose-water and Sugar finely beaten and working it well into Paste make it into what form you please and bake it 160. To make Pancakes Put eight Eggs to two quarts of Flower casting by four whites season it with Cinamon Nutmeg Ginger Cloves Mace and Salt then make it up into a strong Bâ—tter with Milk beat it well together and put in half a pint of Sack make it so thâ—n that it may run in your pan how you please put your Pan on the Fire with a little Butter or suet when it is very hot take a Cloath and wipe it out so make your Pan very clean then put in your Batter and run it very thin supply it with little bits of Butter so toss it often and bake it crisp and brown 161. To make a Iunket Take Ewes or Goats-Milk or for want of these Cows-Milk and put it over the Fire to warm then put in a little Runnet then pour it out into a Dish and let it cool then strew on some Cinamon and Sugar and take some of your Cream and lay on it scrape on sugar and serve it 162. To make Excellent Marrow-Spinage-pasties Take Spinage and chop it a little then boyl it till it be tender then make the best Rich light Crust you can and roul it out and put a little of your Spinage into it and Currans and Sugar and store of lump of Marrow clap the Paste over this to make little Pasties deep within and Fry them with Clarified Butter 163. To make a Pine-Apple-Tart Beat two handfuls of Pine-Apples with a prick'd Quince and the pulp of two or three Pippins when they are well beaten put to them half a pint of Cream a little Rose-water the Yolks of six Eggs with a handful of sugar if it be thick add a litte more Cream to it so having your thin low Coffins for it dryed fill them up and bake them you may Garnish them with Orangado or Lozenges of Sugar-Plate or what else you please 164. To dry Neats-Tongues Take Bay-salt beaten very fine and Salt-petre of each alike and rub over your Tongues very well with that and cover all over with it and as it wastes put on more and when they are very hard and stiff they are enough then roul them in Bran and dry them before a soft Fire and before you boyl them let them lye one Night in Pump-water and boyl them in the same water 165. To stew Birds the Lady Butlers way Take small Birds pick them and cut off their Legs Fry them in sweet Butter lay them in a Cloath to dry up the Butter then take Oysters and mince them and put them in a Dish put to them white-wine and Cinamon put in the Birds wiâ—h Cloves Mace and Pepper let all these stew together covered till they be enough then put into it some Sugar and some toasted Manchet and put it in the Dish and so serve it up to the Table 166. To make a sweet-Pye with Lamb-stones and Sweetbreads and Sugar Slit the Lamb-stones in the middle and skin them wash the Sweetbreads both of Veal and Lamb and wipe them very dry take the Lambs Liver and shred it very small take the Udder of a Leg of Veal and slice it season all with a little Salt Nutmeg Mace and Cloves beaten and some whole Pepper then shred two or three Pippins and Candyed Limon and Orange-peel half a dozen Dates sliced with Currans white Sugar a few Carraway-seeds a quarter of a pint of Verjuice and as much Rose-water a couple of Eggs roul up all these together in little Puddings or Balls made green with the juice of Spinage and lay a Pudding then a sweetbread then a Lamb-stone till you have filled up the Pye and cover them with Dates and sliced Citron and Limon When it is drawn take two or three Yolks of Eggs beat them and put to them a little fresh Butter white-wine and Sugar and pour it into the Tunnel scrape some Loaf-sugar upon the Lid and so serve it 167. To Roast Eels When they are flea'd cut them to pieces about three or four Inches long dry them and put them into a Dish
Gallon of this mixture with about two pound of Beef-suet minced small and a pound and half of Currans half a quarter of a pint of rose-Rose-water a good quantity of Cloves and Mace Nutmeg Cinamon and Ginger all minced very small mix all these with sweet Milk and Cream and let it be no thicker than Fritter-Batter To fill your Hogs-guts you make it with the Maw fit to be eaten hot at Table in your knitting or tying the Guts you must remember to give them three or four Inches scope In your putting them into boyling-water you must handle them round to bring the Meat equal to all parts of the Gut they will ask about half an hours boyling the boyling must be sober if the wind riâ—e in them you must be ready to prick them or else they will flye and burst in pieces 179. Olives of Beef stewed and Roasted Take a Buttock of Beef and cut some of it into thin slices as broad as your hand then hack them with the back of a knife Lard them with small Lard and season them with Pepper Salt and Nutmeg then make a farsing with some sweet herbs Thyme Onions the Yolks of hard Eggs Beef-suet or Lard all minced some Salt Barberries Grapes or Gooseberries season it with the former Spices lightly and work it up together then lay it on the slices and roul them up round with some Caul of Veal Beef or Mutton bake them in a Dish in the Oven or Roast them then put them in a Pipkin with some butter and Saffron or none blow off the Fat from the Gravy and put it to them with some Artichoaks Potato or Skirâ—ets blanched being first boyled a little Claret-wine and serve them on Sippets with some slic'd Orange Limon Barberries Grapes or Gooseberries 180. To make a French-Barley-Posset Put two quarts of Milk to half a pound of French-Barley boyl it small till it is enough when the Milk is almost boyled away put to it three pints of good Cream let it boyl together a quarter of an hour then sweeten it and put in Mace and Cinamon in the beginning when you first put in your Cream when you have done so take White-wine a pint or Sack and White-wine together of each half a pint sweeten it as you love it with Sugar pour in all the Cream but leave your Barley behind in the skillet this will make an Excellent Posset nothing else but a tender Curd to the bottom let it stand on the Coals half a quarter of an hour 181. To bake chucks of Veal Par-boyl two pound of the lean Flesh of a Leg of Veal mince it as small as grated Bread with four pound of Beef-suet then season it with Biskay Dates and Carraways and some Rose-water Sugar Raisins of the Sun and Currans Cloves Mace Nutmegs and Cinamon mingle them altogether fill your Pyes and bake them 182. How to Stew a Mallard Roast your Mallard half enough then take it up and cut it in little pieces then put it into a Dish with the Gravy and a piece of fresh Butter and a handful of Parsley chopt small with two or three Onions and a Cabbage-Lettuce let them stew one hour then season it with Pepper and Salt and a little Verjuice and so serve it 183. To Stew a Rabbit Half-Roast it then take it off the Spit and cut it into little pieces and put it into a Dish with the Gravy and as much Liquor as will cover it then put in a piece of fresh Butter and some powder and Ginger Pepper and salt two or three Pippins minced small let these stew an hour and Dish them upon Sippets and serve it 184. To make a Pigeon-Pye Truss your Pigeons to bake and set them and Lard the one half of them with Bacon mince a few sweet herbs and Parsley with a little Beef-suet the Yolks of hard Eggs and an Onion or two season it with Salt beaten Pepper Cloves Mace and Nutmeg work it up with a piece of butter and stuff the bellies of the Pigeons season them with Salt and Pepper as before Take also as many Lamb-stones seasoned as before with six Collops of Bacon the salt drawn out then make a round Coffin and put in your Pigeons and if you will put in Lamb-stones and sweetbreads and some Artichoak-bottoms or other dry Meat to soak up the Juice because the Pye will be very sweet and full of it then put a little White-wine beaten up with the Yolk of an Egg when it comes out of the Oven and so serve it 185. To Stew a Fillet of Beef the Italian Fashion Take a Young tender Fillet of Beef and take away all the skins and Sinews clean from it put to it some good White-wine in a Boul wash it and crush it well in the Wine then strew upon it a little Pepper and as much salt as will season it mingle them very well and put to it as much Wine as will cover it lay a Trencher upon it to keep it down in a close pan with a weight on it and let it steep two Nights and a Day then take it out and put it into a Pipkin with some good Beef-broath but none of the pickle to it but only Beef-broath and that sweet and not salt cover it close and set it on the Embers then put to it a few whole Cloves and Mace and let it stew till it be enough it will be very tender and of an Excellent Taste Serve it with the same broath as much as will cover it 186. To boyl a Capon or Chicken with several Compositions You must take off the skin whole but leave on the Legs Wings and Head mince the Body with some Beef-suet or Lard put to it some sweet Herbs minced and season it with Cloves Mace Pepper Salt two or three Eggs Grapes Gooseberries or Barberries bits of Potato or Mushromes in the Winter with Sugar Currans and Pruans Fill the skin prick it up and stew it between two Dishes with large Mace and strong broath pieces of Artichoaks Cardones or Asparagus and Marrow being finely stewed serve it on Carved Sippets and run it over with beaten butter Limon sliced and scrape on Sugar 187. To broyl a Leg of Pork Cut your Pork into slices very thin having first taken off the skinny part of the Fillet then hack it with the back of your Knife then mince some Thyme and Sage exceeding small and mingle it with Pepper and Salt and therewith season your Collops and then lay them on the Grid-Iron when they are enough make sauce for them with Butter Vinegar Mustard and Sugar and so serve them 188. To make a Fricacie of Patridges After you have Trussed your Patridges Roast them till they are almost enough and then cut them to pieces then having chopped an Onion very small fry them therewith then put to them half a pint of Gravy two or three Anchovies a little bread grated some drawn butter and the Yolks of two or three Eggs beaten
up with a little White-wine let them boyl till they come to be pretty thick and so Dish them up 189. To bake Calves-Feet You must season them with Pepper Salt and Currans and then bake them in a Pye when they are baked take the Yolks of three or four Eggs and beat them with Verjuice or Vinegar Sugar and grated Nutmeg put it into your Pye then scrape on Sugar and so serve it 190. To Fry Neats-Tongues First boyl them and after blanch them and then cut them into thin slices season them with Nutmeg Sugar Cinamon put to them the Yolks of raw Eggs and a Limon cut into little square pieces then Fry them in spoonfuls with sweet butter make your sauce with White-wine Sugar and Butter heat it hot and pour it on your Tongues scrape Sugar on it and serve it 191. To Roast a Hare When you Case your Hare do not cut off his hinder Legs or Ears but hack one Leg through another and so also cut a hole through one Ear and put it through the other and so Roast him make your Sauce with the Liver of the Hare boyled and minced small with a little Marjoram Thyme and Winter-Savoury and the Yolks of thre or four hard Eggs with a little Bacon and Beef-suet boyl this all up with Water and Vinegar and then grate a little Nutmeg and put to it some sweet butter and a little Sugar Dish your Hare and serve it This may also serve for Rabbits 192. To Roast a Shoulder of Mutton with Oysters Par-boyl your Oysters then mince Winter-savoury Thyme Parsley and the Yolks of five or six hard Eggs hard boyled add to these a half-penny loaf of grated bread and three or four Yolks of Eggs mingle all these together with your Hands when you have Spitted your Mutton make holes in it as big as you think convenient put in your Oysters with the other Ingredients about twenty five or thirty Oysters will be enough let it Roast indifferent long then take the remainder of a quart of Oysters for you must have so many in all and put them into a deep Dish with Claret-wine two or three Onions cut in halves and two or three Anchovies put all this in the Dripping-pan under your Mutton and save your Gravy and when the Meat is enough put your sauce upon the Coals and put to it the Yolk of an Egg beaten grated Nutmeg and sweet butter Dish your Mutton and pour in your Oysters Sauce and all upon it Garnishing your Dish with Limons and Barberries 193. A Rare Broath Take a couple of Cocks and cut off their Wings and Legs and wash them clean and par-boyl them very well till there rise no scum then wash them again in fair water then put them in a Pitcher with a pint of Rhenish Wine and some strong Broath as much as will cover them together with a little China-Root an Ounce or two of Harts-horn with a few Cloves Nutmeg large Mace Ginger shred and whole Pepper and a little Salt stop up your Pitcher close that no steam may come out boyl the Pitcher in a great pot of water about six hours then pour out the broath and strain it into a Bason and squeeze into it the juice of two or three Limons and so eat it 194. To bake Sweetbreads Boyl your Sweetbreads and put to them the Yolks of two Eggs new laid grated bread with some par-boyled Currans and three or four Dates minced and when you have seasoned it lightly with Pepper Sugar Nutmeg and Salt put to it the juice of a Limon put up all these together into Puff-paste and so bake it 195. To make Pottage of French-Barley Pick your Barley very clean from dirt and dust then boyl some Milk and put it in while it boyls when it is well boyled put in a little salt sugar large Mace and a little Cream and when you have boyl'd it pretty thick Dish it and serve it up with Sugar scraped thereon 196. To boyl a Hanch of Venison First stuff your Venison with a handful of sweet Herbs and Parsley minced with a little Beef-suet and some Yolks of Eggs boyled hard season your stuffing with Nutmeg salt and Ginger having powdered your Hanch boyl it afterwards boyl up two or three Colliflowers in strong broath adding to it a little Milk when they are boyled put them into a Pipkin and put to them drawn butter keeping them warm then boyl up two or three handfuls of Spinage in the same Liquor when it is boyled up pour out part of your Broath and put to it a little Vinegar a Ladle-ful of sweet butter and a grated Nutmeg your Dish being ready with Sippets on the bottom put the Spinage round the sides of your Dish when the Venison is boyled take it up and put it in the middle of the dish lay your Colliflowers over it pour on sweet Butter over that Garnish it with Barberries and some Parsley minced round the brims of the Dish 197. To make a Florentine of Sweet-breads or Kidneys Take three or four Kidneys or Sweet-breads and when they are par-boyled mince them small season it with a little Cinamon and Nutmeg sweeten it with sugar and a little grated bread with the Marrow of two or three Marrow-bones in good big pieces add to these about a quarter of a pound of Almond-paste and about half a pint of Malaga Sack two spoonfuls of rose-Rose-water and Musk and Amber-greece of each a grain with a quarter of a pint of Cream and three or four Eggs mix all together and make it up in puss-paste then bake it in three quarters of an hour it will be enough 198. To stew a Rump of Beef Season your Beef with some Nutmeg grated together with some salt and pepper season it on the bony side and lay it in the Pipkin with the Fat side downward then take two or three great Onions and a bunch of Rosemary tyed up together with three pints of Elder-Vinegar and three pints of Water stew all these three or four hours together in a pipkin close covered over a soft Fire Dish it upon Sippets blowing off the Fat from the Gravy put some of the Gravy to the Beef and serve it up 199. To make Pottage of a Capon Take Beef and Mutton and cut it into pieces then boyl a large Earthen pot ot Water take out half the water put in your Meat and skim it and when it boyls season it with Pepper and salt when it hath boyled about two hours add four or five Cloves half an hour before you think it is enough put in your Herbs Sorrel Purslain Burrage Lettuce and Bugloss or green Pease and in the Winter parsley-Roots and white Endive pour the Broath upon light bread toasted and stew it a while in the Dish covered If your water consume in boyling fill it up with water boyling hot The less there is of the broath the better it is though it be but a porringer-full for then it would be
enough to bear an Egg boil them very well together then set it a cooling and when it is almost cold put in some Ale-yeast then put it into a strong Vessel and when it hath done working put a bag of spices into the Vessel and some Lemon Peel and stop it up close and in a few days it will be fit to drink but the longer you keep it the better 64. To candy Oranges or Lemons after they are preserved Take them out of the Syrup and drain them well then boil some Sugar to a candy height and lay your Peels in the bottom of a â—ive and pour your hot Sugar over them and then dry them in a stove or warm oven 65. To preserve Oranges after the Portugal fashion Open your Oranges at the end and take out all the meat then boil them in several waters till a straw nay go through them then take their weight ann half in fine Sugar and to every pound of Sugar a pint of water boil it and scum it then put in your Oranges and boil them a little more then take them up and fill them with preserved Pippins and boil them again till you think they are enough but if you will have them jelly make a new Syrup with the water wherein some sliced Pippins have been boiled and some sine Sugar and that will be a stiff Jelly 66. To make good Vsquebath Take two Gallons of good Aquavitae four ounces of the best liquorice bruised four ounces of Anniseed bruiâ—ed put them into a Wooden Glass or Stone Vessel and cover them close and so let them stand a week then draw off the cleerest and Sweetest with Molosso's and keep it in another Vessel and put in some Dates and Raisens stoned keep it very close from the Air. 67. To make Italian Bisket Take serced Sugar and a little of the white of an Egg with some Ambergreece and Musk beat them all to a past in an Alablaster Morter and mould it in a little Anniseed finely dusted then make it up in Loaves and cut them about like Maunchet then bake them in an Oven as hot as for Maunchet and when they are risen somewhat high upon the Plates take them forth and remove them not of the Plates till they be cold for they will be very apt to break 68. To make French Bisket Take half a peek of flower with four Eggs half a pint of Ale-yeast one ounce and half of Anniseed a litle sweet cream and a little cold water make all into a Loaf and fashion it something long then cut it into thick slices like Tosts after it hath stood two days and rub them over with powdred Sugar and lay them in a warm Sun and so dry them and Sugar them as you dry them three or four times then put them into Boxes for use 69. To make Sugar Plate Take serced Sugar and make it up in past with Gum-dragon steeped in Rose-water and when you have brought it to a perfect past rowl it as thin as â—â—e you can and then print it in moulds of what fashion you please and so let them dry as they ly 70. To make Pomander Take half an ounce of Benjamin and as much Storax and as much Lapdanum with six grains of Musk and as much Civet and two grains of Amber-grease and one dram of sweet balsom beat all these together in a hot Morter then roul it up in beads as big or as little as you please and whilst they are hot make holes in them to serve for your use 71. To make conserve of Damsons Take ripe Damsons and put them into scalding water and half an hour after set them over the fire till they break then strain them through a Cullender and let them cool therein then strain them through a peice of Canvas from their stones and skins and then set them over the fire again then put to them a good quantity of red Wine and so boil it often stirring it till it be thick and when it is almost boil dâ—enough put in a convenient proportion of Sugar and stir it very well together and then put it into your gally-pots 72. To bake Oranges Peel all the bark off and boil them in Rose-water and Sugar till they are â—â—nder then make your Pye and set them whole in it and put in the liquor they are boilâ—d in into the Pye and season it with Sugar Cinamon and Ginger 73. To preserve Peaches Take a pound of your fairest and best colour'd Peaches and with a wer linnen cloâ—tâ— wipe oâ—â— the white hoar of them thâ—n parboil them in half a pint of White-wine and a pint and a half of running water and being parboil'd peel off the white skin of them and then weigh them take to your pound of Peaches three quarters of a pound of refined Sugar and diâ—â—olve it in a quarter of a pint of White-wine and boyl it almost to the height of a Syrup then put in your Peaches and let them boil in the Syrup a quarter of an hour or more if need require then put them up keep them all the year 74. To preserve Goose-berries Take Goose-berries or Grape or Barberries and take somewhat more then their weight in Sugar beaten very fine and so lay one laying of fruits and another of Sugar till all are laid in your preserving pan then take six spoonfuls of fair water and boil your fruits therein as fast as you can until they be very clear then take them up and boil the Syrup by it self till it be thick when they are cold put them into gally-pots 75. To preserve Pippins white Pare your Pippins and cut them the cross way and weigh them add to a pound of Sugar a pint of water then put the Sugar to the water and let it boil a while and then put in your Pippins and let them boil till they be clear at the core then take them off and put them up 76. To preserve Grapes it settle a while then wet a pound of Sugar or Grapes with the juice stone the Grapes save the liquor in the stoning take off the stalks give them a boiling tâ—ke them off and put them up 77. To preserve Angellica Roots Wash the Roots and slice them very thin and lay them in water three or four days change the water every day then put the Roots into a pot of water and set them in the embers all night in the morning put away the water then take a pound of Roots four pints of water and two pound of Sugar let it boil and scum it clean then put in the Roots which will be boâ—lâ—d before the Syrup then take them up and boil the Syrup after they will ask a whole days work very softly at St. Andrews time is the best time to do them in all the year 78. To make Syrup of Quinces Take of the juice of Quinces clarified three quarts boil it over a gentle fire tilâ— half of it be consumed scum it and