White-wine 2 Pound of Sugar and of Cinamon Ginger long Pepper Mace not bruised Grains Galingal Cloves not Bruised of each 2 penny Worth Bruise every kind of Spice a little and put them together in an Earthen Pot for a day then Cast them through your Bags 2 or three times as you see cause and so Drink it 15. To make Almond-Butter Take your Almonds and Blanch them and beat them in a Mortar very small and in Beating put a littlâ— Water when they are beaten pour in water into two pots put half into one and half into another put Sugar to them and stir them let them Boyl a good while strain it and so dish it up 16. To preserve Quinces red Pare your Quinces and core them take as much Sugar as they weigh put to every pound of Sugar 1 quart of Water boyl your Quinces very Leisurely close Covered turn them to keep them from spotting when they are very tender and well coloured boyl the Syrup till it will button on a dish and so put your Syrup to them 17. To pickle Cucumbers Wash them and dry them in a Cloth take Water Vinegar Salt Fennel-tops some Dill-tops and a little Mace make it sharp enough to the taste boyl it a while and take it off and let it stand till cold then put in the Cucumbers and keep them down close and within a week they will be fit to eat 18. To Candy Pears Plumbs Apricocks clear as Amber Take your Apricocks or Plumbs and give every one a cut to the Stone in the Notch then cast Sugar on them and bake them in an Oven as hot as for Manchet close stop let them stand half an hour then lay them one by one upon Glass-plates and so dry them In this manner you may Candy any other Fruit. 19. To preserve Oranges Take a pound of Oranges and a pound of Sugar Peel the outward Rind and the inward white skin off then take juice of Oranges and put them into the juice and boyl them half an hour and take them off 20. To make Oyl of Violets Set the Violets in sallad Oyl and strain them then put in other fresh Violets and let them lye twenty days then strain them again and put in other fresh Vioets and let them stand all the year 21. To make Cream of Quinces Take a roasted Quince pare it and cut it into thin Slices to the Core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quinces to your liking then put in a little Sugar and strain it and always serve it cold to the Table 22. To make a March-Pane Steep 2 pound of pickled Almonds one day and 2 nights in fair Water and Blanch them out of it then beat them well in a Morter and bedeck them with Rose-water put it to your Almonds so many pound of Sugar beat it with your Almonds then make fine Crust of Paste and sprinkle it with Rose-water and Sugar then spread the Stuff on it and bake it at a very soft fire always bedewing it with Damask Water Civet and Sugar and lastly with a gut of Dates gilt or the Kernels of Pine-apple and so set it forth 23. To make Almond Milk Boyl French s Barly as you boyl it cast away the water till you see the water leave to change Colour as you put in more fresh water then put a bundle of Strawberry leaves and as much Cullumbine leaves and boyl it a good while then put in beaten Almonds and strain them and then strain it with Sugar and Rosemary then strew some Sugar about the dish and send it to the Table 24. To preserve Apricocks or Pears Plumbs when green Take the fruit and scald them in water and peel them scrape the spungy substance off the Apricocks or Quinces boyl them very tender taking their weight in Sugar and as much water as to cover them boyl them very Leasurely then take them up and boyl the Syrup till it be thick and when they are cold put them up with your Syrup into your preserving Glasses 25. To pickle French Beans Take your Beans and string them boyl them tender take them off let them stand till they are cold put them into pickle of Beer Vinegar Pepper Salt Cloves and Mace with a little Ginger 26. To make an Excellent Jelly Take 3 Gallons of Water boyl in it a knuckle of Veal and Calves feet slit in two with all the fat clean taken from between the claws let them boyl to a very tender Jelly keeping it clean scum'd and the edge of the pot always wiped with a clean Cloth that none of the scum may boyl in strain it from the meat let it stand all night the next morning take away the top and the bottom and a quart of this Jelly half a pint of Sherry Sack half an ounce of Cinamon and as much Sugar as will season it 6 whites of Eggs well beaten mingle all these together then boyl it half an hour and let it run through your bag 17. To make Aqua Mirabilis Take of Cloves Galanga Cubebs Mace Cardamums Nutmegs Ginger each 1 dram juice of Celandine half a pound Spirit of Wine 1 pint White-wine 3 pints infuse them 24 hours and draw off a quart with an Alembik 28. Dr. Stevens 's Water Take of Cinamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis Fennel Caraways of each 1 dram herbs of Time Mother of Time Mint Sage Penny-royal Pellitory of the Wall Rosemary Flowers of red Roses Cammomile Origanum Lavender of each one handful infuse them 12 hours in 12 pints of Gascoign Wine then with an Alembick draw away 3 pints of the strong 29. To make good Cherry Wine Take the Syrup of Cherries and when it hath stood while bottle it up and tye down the Cork and in short time it will be pleasant Wine 30. To make Wafers Take a pint of Flower a little Dram the yolks of 2 Eggs a little rose-Rose-water with some searced Cinamon and Sugar work them together and bake them upon hot Irons 31. To preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or Grapes with the Juice stone the Grapes save the Liquor in the stoning take them off and put them up 32. To pickle Purslain Take Purslain and pick it into little pieces and put it into a pot or Barrel take a little water Vinegar and Salt to your taste it must be pretty strong of the Vinegar and Salt and a little Mace and boyl all these together And pour this Liquor boyling hot into the Purslain and when it is cold tye it close down and in a Week or two it is fit to eat 32. To preserve green Walnuts Boyl your Walnuts till the water taste bitter then take them off and put them in cold Water and peel off the Bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar
set them on the fire and when they boyl up take them off and let them stand 2 days and then boyl them again once more 34. To preserve Currants Part them in the tops and lay a laying of Currans and a laying of Sugar and so boyl them as fast as you do Rasberries do not put them in the Spoon but Scum them boyl them till the Syrup be pretty thick then take them off and let them stand till they be cold and put them in a Glass 35. To make Goose-berry Cakes Pick Goose-berries and put them in an earthe Pitcher and set it in a Kettle of water till they be soft then put them in a sieve and let them stand till all the juice be out and weigh the juice and as much Sugar as Syrup first Boyl the Sugar to a Candy and take iâ— off and put in the juice and set them in the press till they be dry 36. To make excellent Broth. Take a Chicken and set it on the fire and when it boyls Scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boyl it well down and bruise the Chicken and put it in again and it is good broth And to alter it you may put in 6 Prunes and leave out the Herbs or put them in as you please and when it is well boyled strain iâ— and season it 37. To make Angelets Take a quart of new Milk and a pint of Cream and put them together in a little Runnel when it is come well take it up with a spoon and put it into the Vate softly and let it stand 2 days till it be pretty stiff then slip it out and Salt it a little at both ends and when you chink it is salt enough set it a drying and wipe them and within a quarter of a year they will he ready to eat 28. To make Jelly of Harts-horn Take 4 Ounces of shavings of Harts-horn of the inside and 2 Ale-quarts of Water put this in a Pipkin and boyl it very gently till it come to a quart the Harts-horn must be steeped 3 or 4 Hours first afterwards put a little into a Saucer till it be cold and if it jellieth it is boyled enough then being warm take it off the fire and strain it hard through a Cloth and set it a cooling till it be a hard Jelly then take 2 whites of Eggs and beat them very well or with a sprigg of Rosemary or Birch but not with a spoon till a Water come in the bottom then put these beaten Eggs and the Water thereof into a Skillet and all the Jelly upon it with 3 Spoonfuls of damask Rose-water and a quarter of a pound of Sugar and when it boyls stir and lay it pretty well then strain it through a Cloth and let it cool And of this take 4 spoonfuls in the morning fasting and at 4 a Clock in the Afternoon and this is excellent good for the weakness in the Back 39. To preserve Damsons Red or Black Plumbs Take their weight in Sugar and Water enough to make a Syrup to cover them so boyl them a little therein being close covered turning them from spotâ—ing let them stand all night in their own Syrup then set them upon a pot of seething Water and suffer your Plumbs to boyl no faster than the Water under them and when they are both sweet and tender take them up and boyl the Syrup again till they be thick then put 〈◊〉 your Plumbs and it together in your Preserving â—â—aâ—â—es 40. To make Rosemary-water Take Rosemary and the flowers in the midst of May before the Sun rise strip the Leaves and the Flowers from the stalks take 4 or 5 Elecampane Roots and a handful or 2 of Sage and Roots together till they be very small then take 3 Ounces of Cloves and so much of Mace and half a pound of Anniseeds and beat all these Spices every one by themselves then take the Herbs and the Spices and put thereto 4 or 5 Gallions of good White-wine then put in all these herbs and Spices and Wine into an earthen pot and put the Pot into the ground about sixteen days then take it up and distill it with a very soft fire 41. To make Pomatum Take fresh Hogs suet cleansed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine then take about 16 Pomwater apples cleansed and boyled in Rose-water add to these Rose-wood Sassafras Roots of Orrice Floreirtine of each six Drams of Benzoin Storax Calamita half an Ounce of each and so make it into an Oyntment 42. To make Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them small and put them in a hempen cloth and without fire by degrees press out the Oyl 43. An Excellent Water against fits of the Mother Take Briony-roots Elder berries ripe drest at a gentle heart in a Furnace and cleans'd from their stalks of each 2 Onnces leaves of Mugwort Bittany Peatherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sun of each half an Ounce peels of Oranges the out-side dry'd and Ounce and a half Mirrh Castoreum of each 3 drams Saffron 1 dram pouder them and steep them 8 days in 2 quarts of the Spirit of Wine then strain them through a very quick Hair-strainer keep the Liquor in a glass very well stopt 44. To make Syrup of Wormwood Take Roman Wormwood or Pontick Wormwood half a pound of red Roses 2 Ounces Indian Spike drams old White-wine and juice of Quinces of each 2 pints and a half bruise them in an earthen Vessel 24 hours then boyl them till half be Wasted strain it and put to the straining two pounds of Sugar and boyl it to a Syrup 45. To make Conserve of Quinces Take 3 quarts of the juice of Quinces Clarified boyl it until two parts be wasted then put to it 2 pounds of white Sugar then boyl them to the thickness of Honey 46. To make Syrup of Poppies Take the heads and seeds of white Popy and of black of each 50 drams Venus hair 15 Licorice 5 drams Jnjubes 30 drams Lettice seed 40 drams add of the seeds of Mallows and Quinces tied up in a fine rag of each 1 dram and a half boyl them in 8 pints of Water until half be wasted strain it and to 3 pound of Liquor put thereto Perides and Sugar of each 1 Pound boyl them to a Syrup 47. To make Honey of Roses Take of white Honey despumed fresh juice of red Roses one pound put them into a Skillet and when they begin to boyl throw into them fresh red Rose-leaves picked 4 pounds and boyl them till the juice be wasted always stirring it then strain it and put it up in an earthen Pot. 48. To make Syrup of Lemons Take of the juice of Lemons purified by going thro' woolen strainer with crushing 3 quarts and a half â—nd of white Sugar
into the Rinds or Fruits 128. To make Leach Lombard Take half a pound of blanched Almonds 2 ounces of Cinamon beaten and Searced half a pound of Sugar beat your Almonds and strow on your Cinamon and Sugar till it come to a Paste then roul it and print it as aforesaid 129. To make rare damask-Damask-water Take a quart of Malmsey-Leaves or Malmsey 1 handful of Marjoram as much Basil 4 handfuls of Lavender 1 handful of Bay-leaves 4 handfuls of Damask-Rose-Leaves as many red Roses the Peels of 6 Oyanges or else one handful of the tender Leaves of Walnut-trees half an Ounce of Benjamin Calamus Aromaticus as much Camphire 4 drams Cloves an ounce Bildanum half an Ounce then take a pottle of running Water and put in all these Spices bruised into your water and Malmsey together in a Pot close stopped with a good handful of Rosemary and let them stand for the space of 6 Days then Distill it with a soft Fire and set it in the Sun 16 Days with 4 Grains of Musk bruised this Quantity will make 3 quarts of Water 130. To make Wash-halls Take Storax of both kinds Benjamin Calamus Aromaticus Lapdanum of each alike bray them to pouder with Cloves and Orris beat them all with a sufficient quantity of Soap till it be stiff then work them like Paste and make round balls thereof 131. To make a Musk Ball. Take Nutmegs Mace Cloves Saffron and Cinamon of each the weight of Two-pence and beat it to fine Pouder add as much Mastick of Storax the weight of Six-pence of Lapdanum the weight of Ten-pence of Ambergreese the weight of Six-pence and of Musk 4 Grains dissolve and work all these in hard sweet Soap till it come to a stiff Paste and then make balls thereof 132. To make Imperial Water Take a Gallon of Gascoign Wine Ginger Galingal Nutmegs Grains Cloves Anniseeds Fennel-seeds Caraway-seeds of each one Dram Sâ—ge Mint red-red-Roses Time Pellitory Rosemary Wild Thyme Camomile and Lavender of each a handful then beat the Spices small and the Herbs also and put altogether in the Wine and let it stand so 12 Hours stirring it divers times then Distill it with a Limbeck and save the first Water for it is best Of a Gallon of Wine you must not take above a quart of Water This water Comforteth the vital Spirits and Helâ—eth the Inward Diseases that come of Cold as the Palsie and Contraction of Sinews it also Killeth Worms and Comforts the Stomach it Cureth the Cold Dropsie helpeth the Stone and stinking Breath and maketh one seem Young 133. To make Verjuice Gather your Crabs as soon as the Kernels turn Black and lay them a while in a Heap to Sweat then Pick them from the Stalks Blacks and Rotteness then Crush and beat them all to pieces in a Tub then make a Bag of Course Hair-cloth as big as your Press and Press it as long as any Moisture will drop out having a clean Vessel underneath to receive the Liquor then Tun it up in sweet Hogs-heads and to every Hogs-head put 6 Handfuls of Damask Rose-leaves then bring it up and spend it as you have occasion 134. To make dry Sugar Leach Blanch your Almonds and beat them with a little Rose-water and the white of an Egg and then beat it with a good quantity of Sugar and work it as you would work a piece of Paste then Roul it and Print it only be fare to strew Sugar in the Print for ferr of Cleaving to 135. To make fine Jumbals Beat a pound of Sugar fine then take the same quantity of fine wheat Flower and Mix them together then take 2 Whites and 1 Yolk of an Egg half a quarter of a pound of Blanched Almonds then beat them very fine all together with half a pound of sweet Butter and a spoonful of rose-Rose-water and so work it with a little Cream till it come to a stiff Paste then â—oul them forth as you please you may add a few fine dryed Anniseeds finely Rub'd and strewed into the Paste with Coriander-seeds 136. To make Spirit of Roses Bruise the Rose in his own Juice adding thereto being Temperately Warm a Convenient Proportion either of Yeast or Ferment leave them a few days to Ferment till they get a strong and Heady smell near like to Vinegar then distill them and draw so long as you can find any scent of the Rose to come then distill it again so often till you have purchased a perfect Spirit of the Rose You may also Ferment the Juice of Roses only and after Distill it 137. To make Syrup of Elder Take Elder Berries when they are Red bruise them in a stone Morter strain the Juice and boyl it away to almost half Scum it very Clean take it off the Fire whilst it is Hot put in Sugar to the Thickness of a Syrup put it no more on the Fire when it is Cold put it into Glasses not filling them to the Top for it will work like Beer 138. To make Oranges of Water Take 2 quarts of the best Malaga-Sack and put in as many of the Peels of Oranges as will go in Cut the White clean off sleep them 24 Hours then still them in a Glass-still and let the water run into the Receiver up on fine sugar Candy You may still it in an ordinary Still 139. To make a Cordial of great virtue Take a pint and a half of the strongest Ale as may be gotten 20 Jordan Almonds clean Wiped but neither Wash'd nor Blaunch'd with 2 Dates Minced very small and Stamped then take the Pith of Young Beef the length of 12 Inches lay it in Water till the Blood be out of it then strip the Skin off it and stamp it with the Almonds and Dates then strain them altogether into the Ale boyl it till it be little Thick give the party in the Morning 6 Spoonfuls and as much when he goeth to Bed 140. An excellent Surfeit-Water Take Cellandine Rosemary Rue Pellitory of Spain Scabious Angelica Pimpernel Worm-wood Mugwort Bettony Agrimony Balm Dragon and Tormentile of each half a pound shred them somewhat small and put them into a narrow Mouthed Pot and put to them five quarts of White-Wine stop it close and let it stand 3 Days and Nights stirring it Morning and Evening then take the Herbs from the Wine and distil them in an ordinary Still and when you have distilled the Herbs distill the Wine also wherein is vertue for a weak Stomach Take three or four spoonfuls at any time 142. To make Syrup of Sugar-Candyed Take Sugar-Candied and put it into a clear Bladder and tie it but so that it may have some Vent then put it into a bason of Water so that the Water come not over the top of the Bladder and cover it with a Pewter Dish and let it stand all Night and in the Morning take of it with a Licorâ—se-stick 143. To make an Excellent Syruâ— against the Scurvey Take of the Juice
Plantain water be all in and then boyling up as before let the Patient drink thereof warmed hot or how else he likes it I never yet have found it fail of Curing 41. For Curing of Deafness Take Herb of Grace and pound it then strain it and take two spoonfuls of the Juice and put thereto one spoonful of Brandy-wine and when it is well evaporated dip therein a little Black wool or fine Lint being first bound with a silk thread and put it into your Ear. 42. For the Scurvy Take half a peck of Sea-scurvy-grass and as much Water-cresses of Dwarf-Elder Roman Wormwood Red sage Fumitory Harts-Horn and Liver-wort of each one handful wash the Water-cresses and dry them well the other Herbs must be rubb'd clean and not washed then add one Ounce of Horse-Raddish and a good handful of Madder Roots beat these with the Herbs and strain the juice well out for the last is best then set it on a quick fire and scum it clean then let it stand till it is setled and when it is quite cold bottle it up and keep it in a cold place you must take four or five spoonfuls with one spoonful of Syrup of Lemons put into it each Morning fasting and fast one hour after it 43. To Procure Conception Take of Syrup of Mother-wort Syrup of Mugwort half an Ounce of spirit of Clary 2 drams of the Root of English snake-weed in fine powder one dram Purslain-seed Nettle-seed Rochet-seed all in subtle powder of each two drams Candied Nutmegs Eringo-roots Satyrion-roots preserved Dates Pistachoes Conserve of Succory of each 3 drams Cinamon Saffron in fine powder of each a scruple Conserve of Vervain Pine-apple Kernels picked and peeled of each 2 drams stamp and work all these Ingredients in a Morter to an electuary then put it into Gally-pots and keep it for use Take of this Electuary the quantity of a good Nutmeg in a little Glass full of White-wine in the Morning fasting and at four a Clock Afternoon and as much at night going to Bed but be sure do not use violent exercises 44. For a sore Breast not broken Take Oyl of Roses Bean-flower the Yolk of an Egg a little Vinegar temper all these together then set it before the Fire that it may be a little warm then with a Feather strike it upon the Breast morning and evening or any time of the day she finds it pricking 45. To heal a sore breast when broken Boyl Lillies in new Milk and lay it on to break it and when it is broken Tent it with a Mallow-stalk and lay on it a plaister of Mallows boyled in sheeps Tallow These are to be used if you cannot keep it from breaking 46. For a Consumption Take a pound and half of Pork Fat and Lean and boyl it in water and put in some Oatmeal and boyl it till the heart of the Meal be out then put to it two quarts of Milk and boyl it a quarter of an hour and give the Patient a draught in the Morning Afternoon and Evening and now and then some Barley-water 47. For the Falling-sickness Take powder of Hartshorn and drink it with Wine and it helpeth the Falling Evil. 48. For the Tooth-Ach Take Featherfew and stamp it and strain it and drop a drop or two into the contrary Ear to the pain and lye still half an hour after 49. For a Wen. Take Black-soap and mix with unslaked Lime made 〈…〉 50. For the Wind. Take the Juice of Red Fennel and make a Posset of Ale therewith and drink thereof 51. For the Dropsie Take two Gallons of New Ale then take Serwel Calamus Aromaticus Galingale of each two Penny worth of Spikenard four Penny-worth stamp all together and put them into a bag and hang it in the Vessel and when it is four days old drink it Morning and Evening 52. For a scald Head Wash thy Head with Vinegar and Camomile stampt and mingled together there is no better help for the Scald or grind white Hellebore with Swines Grease and apply it to the Head 53. To make Plague-Water Take a handful of Sage and a handful of Rue and boyl them in three pints of Malmsey or Muscadine till one pint be wasted then take it off the Fire and strain the Wine from the Herbs then put into the Wine two penny-worth of long Pepper half an ounce of Ginger and a quarter of an ounce of Nutmegs all grosly bruised and let it boyl a little again Then take it off the Fire and dissolve it in half an ounce of good venice-Treacle and a quarter of an ounce of Methrido and put to it a quarter of a pint of strong Angelica water so keep it in a Glass close stopped for your use This Water cureth Small-Pox Measles surfeits and Pestilential-Feavers 54. A precious Eye-Water Take of the best White-wine half a pint of white-rose-white-rose-water as much of the Water of Celendine Fennel Eye bright and Rue of each two ounces of prepared Tutia six ounces of Cloves as much sugar Rosate a dram of Camphire and Aloes each half a dram wash the Eyes therewith 55. A Cordial Julep Take water of Endive Purslain and Roses of each 2 ounces sorrel water half a pint Juice of Pomegranats and for lack thereof Vinegar 4 ounces Camphire 3 drams sugar 1 pound boyl all these together in the form of a Julep and give 3 or 4 ounces thereof at a time 56. To make Green Oyntment Take a pound of Swines Grease 1 ounce of Verdigrease half a scruple of Sal Gemmae this oyntment may be kept 40 years it is good against Cancers and Running sores it fretteth away dead flesh and bringeth new and healeth old Wounds put it within the Wound that it fester not 57. For Fits of the Mother Take a brown Toast of four Bread of the nether â—rast and wash it with Vinegar and put thereto Black-soap like as you would butter a Toast and lay it under the Navil 58. For Rickets in Children Take of Fennel-seeds and Dill-seeds but most of the last boyl them in Beer and strain it and sweeten it with Sugar and let the Child drink often Probatum 59. For the Shingles Take the Green leaves of Colts-foot stamped and mingled with Honey apply it and it will help 60. To heal a Fistula or Vlcer Take Figs and stamp them with Shoâ—-makers Wax and spread it upon Leather and lay it on the Sore and it will heal 61. For a Woman in Travail Take 7 or 8 leaves of Bettony a pretty quantity of Germander a branch or two of Penny-royal 3 Marygolds a branch or two of Hyssop boyl them all in a pint of White wine or Ale then put into it Sugar and Saffron and boyl it a quarter of an hour more and give it to drink warm 62. To make a Woman be soon delivered the Child being dead or alive Take a good quantity of the best Amber and beat it exceeding small to powder then searce it through a fine
into a pint of good White-wine put them into the Herbs with 3 spoonfuls of Honey and 5 spoonfuls of the Water of a Man-child that is sound mingle all together and boyl them over the Fire and when it is boyled strain it through a Cloth and put it into a Glafs and stop it well and close till you use it and when you need it put a little thereof into the sore Eyes with a Feather but if it be dry temper it with White-wine and it profiteth much all manner of sore Eyes This water was used by King Edward the Sixth 87. My Lord Dennies Medicine for the Gout Take Burdock leaves and stalks cut them small and stamp them very small then strain them and cleanse them and when you have so done put them into Glasses and put pure Oyl of Olives on the the top of them and stop it stop it from the Air and when you would use it for the Gout pour in into a Porringer and warm it and wet Linnen Cloths in it and apply it warm to the grieved place warming your Cloths one after another as they grow cold that are on 88. Dr. Steven's Sovereign Water Take a Gallon of good Gascoin Wine then take Ginger Galingale Cancel Nutmeg Grains Cloves Anni-seed Carraway-seeds of each a dram then take Sage Mint Red Roses Thyme Pellitory Rosemary Wild Thyme Camomile Lavendar of each a handful then bray both Spices and Herbs and put them all into the Wine and let them stand for twelves hours divers times stirring them then distil in an Alembick but keep that which you distil first by it self for that is the best but the other is good also but not so good as the first This Water comforteth the Vital Spirits and helpeth inward diseases which come from Cold it helps Conception in Women that are Barren and killeth Worms â—n the Body it cureth the old Cough and helpeth the Tooth-ach it comforteth the Stomach and cureth a stinking breath it preserveth the Body in good liking and makes them look young 89. The Water called Aqua Mirabilis and Pretiosa made by Doctor Willoughby Take of Galingales Cloves Mace Cucubes Ginger Cardanum Nutmegs Mellilot saffron four ounces and beat all these into powder Agrimony water the quantity of a dram and somewhat more then take of the juice Celendine half a pint and mingle all these together with a pint of good Aqua-Vitae and 3 pints of White-wine put all these together in a Still of Glass and let it stand all Night then distill it with an easie Fire This Water dissolveth the swelling of the Lungs without any Grievance and helpeth and comforteth them being Wounded and suffereth not the Blood to putrifie he shall never need to be let Blood that useth this Water it suffers not the Heart to burn nor Melancholly nor Rheum to have dominion above Nature it also expelleth Rheum and purifieth the Stomach 90. To make Allom-Water Take a pound of Allom and beat it to powder then take a Gallon of clean Water and set it on the fire letting it boyl till all the Allom be melted then take it off the Fire and when it is cold put it into a Glass and keep it for use 91. To make an Excellent Electuary called the Electuary of Life Take Scorlegio Morre Gentiana Grandoret and Jalaim of each a little quantity stamp them and mingle them with Honey that hath been well boyled on the Fire and scummed clean This is excellent for Sickness in the Stomach or pain in the Belly Heart or Head or for those that are bitten with any Venomous Beast or poysoned it must be taken in water 3 or 4 spoonfuls at a time in the Morning fasting if the Disease be of any long standing he must drink it fifteen days together and he will be whole 92. Against Heat of the Liver Take Fennel Endive Succory Plantain of each alike distil them with Red Wine and Milk and use it every Morning nine spoonfuls at a time with a draught of Wine and Sugar or else five spoonfuls thereof alone 93. For swooning fits For swooning and weakness of the Heart in Fever and Sickness or if it come from other Cause stamp Mints with Vinegar and a little Wine if the Patient have no Fever then toast of bit of Bread till it almost burnt and put it therein till it be well soaked then put it in the Nose of the Patient and rub his Lips Tongue Gums Teeth and Temples and let him chew and suck the moistness thereof and swallow it 94. A Water for the Eyes to make a Man see in forty days who hath been blind seven Years before if he be under fifty Years of Age. Take smalledge Fennel Rue Betony Vervain Agrimony Cinquefoyl Pimpernel Eye-bright Celandine sage of each a quartern wash them clean and stamp them do them in a fair Marshing-pan put thereto a quart of good White-wine and the powder of thirty Pepper-corns 6 spoonfuls of live Honey and 10 spoonfuls of the Urin of a Man Child that is wholesome mingle them well together and boyl them till half be wasted then take it down and strain it and afterwards Clarifie it and put it into a Glass Vessel well stopt and put thereof with a feather into the Eyes of the Blind and let the Patient use this Medicine at night when he goeth to Bed and within forty days he shall see It is good for all manner of sore Eyes Wild-Tansie-water iâ— good for the Eye-sight and eating of Fennel-seed iâ— good for the same 95. For a Web in the Eye The Leaves of White-honey-suckles and Ground Ivy of each a like quantity ground together and put every day into the Eye cureth the Web. Or else Salt burnt in a Flaxen-cloath and tempered with Honey and with a Feather anointed on the Eye-lids killeth worm that annoy the Eye-lids 96. For the moist Scabs after the small-Pox Take Lapis Calaminaris Letharge of Gold and Silver of each two drams Brimstone and Ceruse two ounces bring all these into a fine Powder and then beat then in a Morter with so much Barrows-grease as is sufficient to make it up in an Oyntment and anoint the places therewith Evening and Morning 97. To bring down the flowers Take of Alligant Muscadine or Claret a pint burn it and sweeten it well with Sugar put thereto two spoonfuls of Sallet-Oyl then take a good Bead of Amber in powder in a spoon with some of the Wine after it take this Evening and Morning 98. To stay the flowers Take Amber Coral Pearls Jeat or each alike grind them to a fine powder and serse them take as much as will upon a six pence with Conserve of Quinces and drink a draught of New Milk after it Use this every Morning 99. To Cure Corns Take Beans and chew them in your Mouth and tye it fast to your Corn and it will help Do this at Night 100. To make Oyl of Roses Take red Rose-leaves a good quantity and stamp 'em
them in a Sieve by the Fire and make Pouder of them and Temper it with Oyl-Olive and Anoint the place where the Hair should grow also take the Oyl of Tartar and warm it and Anoint any Bald-Head therewith and it will Restore the Hair in a short time 5. To make the Hair Fair. Take the Ashes of a Vine Burnt of the Knots of Barley-Straw and Licorice and Sow-bread and Distill them together in Fair Water and wash the Head with it also sprinkle the Hair while it is Combing with the Pouder of Cloves Roses Nutmegs Cardamum and Galingale with Rose water also the Head being washed with the Decoction of Beech-Nut-Trees the Hair will become Fair. 6. To make the Hair Grow Take Hasle-Nuts with Husks and all and Burn them to Pouder then take Beech-mast and the Leaves of Enula Campana and stamp the Herb and them altogether then Seeth them together with Honey and Anoint the place therewith and strew the Pouder thereon and this will make the Hair Grow 7. To take away Hair Take the Juice of Fumitory mix it with Gum-Arabick then Lay it on the place the Hairs first Plucked out by the Roots and it will never permit any more Hair to Grow on the place Also Anoint your Head with the Juice of a Glo-worm Stamped and it hath the same Virtue 8. For the falling of Hair Take the Ashes of Pidgeons-dung in Lye and wash the Head therewith also Walnut-leaves beaten with Bears-Suet restoreth the Hair that is plucked away 2. To make the Face fair Take the Flower of Beans and distill them wash the Face with the Water 10. For cleansing the Skin If the Face be washed with the Water that Rice is sodden in it cleanseth the Face and taketh away Pimples 11. A Water to Adorn the Face Take Eggs cut in pieces Orange-peels the Roots of Melons each as much as is sufficient in a large Vessel with a long Neck distil it by an Alimbeck with a strong and careful Fire 12. To Beautify the face Take of Cuckow-pintle a prety Quantity Bruise the thick parts with rose-Rose-water dry them by the Sun 3 or 4 days then pouring more rost-Rost-water on it use it 13 To make the face look Youthful Take two Ounces of Aquavita bean-flower-Bean-flower-water and Rose wateâ— each 4 Ounces Water of Water-Lillies 6 ounces mix them all and add to them one dram of the whitest Tragacanth set it in the Sun 6 days then strain it through a fine Linnen Cloath Wash your Face with it in the Morning and do not wipe it off 14. A Water to take away Wrinkles in the face Take of the Decoction of Briony and Figgs each a like quantity and wash the Face with it 15 An excellent Water called Lack Virginis or Virginis Milk to make the face Neck or any part of the Body fair and White Take of Alumen Plumosi half an Ounce and also add thereto of Camphire one Ounce of Roch-Allom one Ounce and a Dram Sal Gemmi half an Ounce of White Frankincense 2 Ounces Oyl of Tartar one Ounce and a half make all these into most fine Pouder and mix it with one quart of rose-Rose-water set it in the Sun and let it stand 9 days often stirring it then take Lethagge of Silver half a pound beat it fine and Searse it then Boyl it with one pint of White-wine Vinegar till 1 third be Consumed ever stirring it with a Stick while it Boyleth then distill it by a Philter or let it run through a Jelly-bag then keep it in a Glass Vial and when you will use those Waters take a drop of the one and a drop of the other in your Hand and it will be like Milk which is called Laâ— Virginis wash your Face or any part of your Body therewith it is most precious for the same 16. To take away Sun-burn Take the Juice of Lemon and a little Bay-Salt and wash your Face or Hands with it and let them dry of themselves and wash them again and you shall find all the Sun-burn gone 17. To make the face fair Boyl the Flowers of a Rosemary in White-wine with which wash your Face 18. To Clear the Skin and make it White Take fresh Boars grease and the white of an Egg and Stamp them together with a little Pouder of Bayes and therewith Anoint the Skin and it will clear the Visage and make it White 19. To take away freckles in the face Anoint your Face with Oyl of Almonds and drink Plantain-water or Anoint your Visage well and often with Hairs Blood 20. To Smooth the Skin Mix Capon 's grease with a quantity of Sugar and let it stand a few days close Covered and it will turn to a clear Oyl with which Anoint your Face 21. To Blanch the face Take the Pulp of Lemons and take out the Kernels and put to them a quantity of fine Sugar Distill these and keep the Water to wash your Face every Night 22. To take away the Holes or Pits in the face by reason of the Small-pox For helping of this Accident I have tried many things and the best means I have found is to Wash the Face one day with the distilled water of strong Vinegar and the next day with the Water wherein Bran and Mallows have been Boyled and continue this 20 days or a Month together 23. For the Redness of the Hands or the face after the Small-pox Take Barley Beans Lupines of each one Handful bruise them all in a Morter grosly and Boyl them in 3 pints of Water till it grow thick like a Jelly then strain it and Anoint the Face and hands three or 4 times a day for 3 or 4 days together and then Wet the Face and Hands as often with this Water following 24. Another Take Vine-leaves 2 Handfuls Bean-flower Dragon Wild Tansie of either one Handful Camphire 3 Drams 2 Calves Feet the Pulp of 3 Lemons a pint of Row Gream Shred the Herbs small as also the Lemons and Break and Cuâ— the Calves-feet small then mix them together and distill it in a Glafs-Still and use it Also the Water of May-dew is excellent good for an high Colour or Redness in the Face 25. For Pimples in the face Wash your Face with Warm Water when you got Bed and let it dry Then take the white of an Egg and put it into a Saucer and set it upon a Chafing-dish of Coals and put it into a piece of Allom beat it together with a Spoon till it become thick then make a Round Ball and therewith Anoint the Face where the Pimples are 26. For Morphew or Scurf of the face or Skin Take of Brimstone beaten into Pouder 2 Ounces mix it with as much black Soap that stinketh and tye the same in a Linnen-cloth and let it hang in a pint of strong Wine-Vinegar or Red-Rose-Vinegar for the Space of 8 or 9 Days and wash the Scurf dipping the Cloth in the Vinegar Rubbing it therewith and let it dry of it self 27. For
Boyl half a peck of Oats in a quart of Water till its dry then anoint your Hands with Pomatum and after they are well Chased hold them within the Oats as hot as you can endure them covering the bowl wherein you do your hands with a double cloath to keep in the stem of the Oats do this 3 or 4 times and it will do 51. To take away Pock-holes or Spots in the Face Wet a Cloath in White-Rose-water and set it all night to freeze in the winter then lay it upon your Face till it be dry also take 2 or 3 Poppies the reddest you can get and quarter them taking out the Kernel distil them in a quart of Red-Cows-Milk and with the water wash your Face 54. An excellent Beauty Water used by the D. of C. Take of white Tartar 2 drams Camphire 1 dram Coperas half a dram the whites of 3 or 4. Eggs the juice of a couple of Lemons Oyl of Tartar 4 ounces and as much Plantain-water white Mercury a penny-worth 2 ounces of bitter Almonds beat all these to powder and mix them with the Oyl and some Water and then boyl it upon a gentle Fire strain it and so keep it when you use it you must rub your face with a Scarlet cloath and at Night wash your face with it and in the Morning wash it off with Bran and White-wine 53. Against a stinking Breath Take a handful of Wood bine and as much Plantain bruise them very well then take a pint of Eye-selt and as much water with a little Honey and Allom keep all these waters together in a Glass and wash your mouth well therewith and hold it in your Mouth and it will destroy all Cankers and Cure a Stinking Breath and preserve the Teeth from Rottenness 54. To Procure an Excellent Colour and Complection to the Face used by the C. of S. Take juice of Hyssop and drink it in a Morning fasting half a dozen Spoonfuls in Ale warm it will procure an excellent colour is good for the Eye-sight destroyeth Worms and is good for the Stomach Liver and Lungs 55. To keep the Teeth white and kill Worms Take a little Salt in a Morning fasting and hold it under your Tongue till it be melted and then rub your Teeth with it 56. To procute Beauty an Excellent Wash Take 4 ounces of Sublimate and one ounce of Crude-Mercury and beat them together exceeding well in a Wooden Mortar and Wooden Pestle you must do it at least 6 or 8 hours then with often change of cold Water take away the Salts from the Sublimate change your Water twice every day at least and in 7 or 8 days it will be dulcified and then it is prepared lay it on with Oyl of white Poppy 57. A beauty-water for the face by Madam G. Take Lye that is not too strong and put 2 peeâ—s of Oranges and as much Citron-peel Blossoms of Camomile Bay-leaves and Maiden-hair of each a handful of Agrimony 2 or 3 ounces of barly-straw chopt in pieces a handful as much Fenugreek a pint of Vine-leaves 2 or 3 handfuls of Broom-blossoms put all these into the lye and mingle them together and so wash the Head therewith put to it a little Cinamon and Myrrh let it stand and wash your face therewith every Evening It is good to wash the Head and to comfort the Brain and Memory 58. Against stink of the Nostrils Take Cloves Ginger and Calamint of each a like quantity boyl them in White-wine and therewith wash the Nose within then put the powder of Piritrum to provoke one to sneeze If there be Phlegm in the head you must purge the Head with Pills of Colchie or of Hiera-picra Or if the stink of the Nose come from the Stomach Purge first 59. To make the Hands white To make the Hands White and Soft take Daffodil in clean Water till it grow thick and put thereto powder of Centarium and stir them together and put thereto raw Eggs and stir them well together and with this Oyntment anoint your hands and within three or four days using thereof they will be white and clear 60. A sweet Water for the Hands Take of the Oyl of Cloves Mace or Nutmegs 3 or 4 drops only and mingle it with a pint of fair water stirring them a pretty while together in a Glass having a narrow Mouth till they are well mingled together and it will be very sweet water and will cleanse and whiten the Hands very much 61. For Heat and Worms in the Hands Bruise a little Chick-weed and boyl it in running water till half be wasted away and wash your Hands in it as hot as you can suffer it for the space of six days and it will drive away the Heat or Worms in the Hands 62. To make the Nails grow Take wheat-flower and mingle it with Honey and lay it to the Nails and it will help them 63. For Nails that fall off Take Powder of Agrimony and lay it on the place where the Nail was and it will take away the Aching and make Nails grow 64. For Cloven Nails Mingle Turpentine and Wax together and lay it on the Nail as it groweth cut it and it will heal 65. For Nails that are rent from the flesh Take some Violets and stamp them and fry them with Virgins Wax and Frankincense and make a plaister lay it to the Nail and it will be whole 66. Another Anoint your fingers with the ponders of brimstone Arsnick and Vinegar and you shall find great ease 67. For Stench under the Arm-holds First pluck away the Hairs of the Arm holes and wash them with White-wine and Rose-water wherein you have first boyled Cassia Lignum and use it 3 or 4 times 63. For the Yellow Jaundice Take the Juice Wormwood and Sorrel or else make them in Syrup and drink it at Morning 69. To take away Warts from the hands or face Take Purslain and rub it on the Warts and it maketh them fall away also the juice of the Roots of Rushes applyed healeth them 70. To smooth the skin from Morphew and Freckles Anoint the Face with the Blood of a Hare or Bull and this will take away Morphew and Freckles and smooth the Skin 71. For taking away Spots in the face after the Small-Pox Mix the juice of Lemons with a little bay-salt and touch the spots therewith oftentimes in a day for it is excellent good 72. A good Oyntment for the same Take Oyl of sweet Almonds Oyl of White Lillies of either one ounce Capons grease Goats tallow of each 4 drams Litharge of Gold one dram and a half Roots of Briony and Ireos of either one scruple Sugar-Candy white one dram make powder of all those that may be brought into powder and searce them then put them all in a Mortar together beat them together and in the working put thereto Roses Bean-flower and white lilly-Lilly-water of each a good spoonful put in by little and little and so work
then put them into Boxes for use 67 To make Sugar Plates Take serced Sugar and make it up in a paste with Gum-Dragon steeped in Rose-water and when you have brought it into a perfect Paste rowl it as thin as e're you can and then print it in moulds of what fashion you please let them dry 68. To make Pomander Take half an Ounce of Benjamin and as much Storax and Labdanum with 6 grains of Musk and as much Civet and 2 grains of Ambergreese and one dram of sweet Balsam then ronl it up in Beads as big or as little as you please and whilst hot make holes in them for your use 69. To make Conserve of Damsons Take ripe Damsons and put them into scalding Water and half an Hour after set them over the fire till they break then strain them through a Culender and let them cool then strain them through a piece of Canvas from their stones and skins then set them over the fire again with a good quantity of red Wine so boyl it stirring it till it be thick and when it is even boyled enough put in a Convenient proportion of Sugar stir it well together and put it into your Gally pots 70. To Bake Oranges Peel the Bark off and boyl them in Rose-water and Sugar till they are tender then make your Pye and â—et them whole in it and put the Liquor they were boyled in into the Pye season it with Sugar Cinamon and Ginger 71. To preserve Peaches Take a pound of your fairest and best coloured Peaches and with a wet linnen cloth wipe off the white coar of them then parboyl them in half a pint of White-wine and a pint and a half of running Water and being parboyld peel of the white skin of them and then weigh them take to your pound of Peaches 3 quarters of a pound of refined Sugar and dissolve it in a quarter of a pint of white-wine and boyl it almost to the heighth of a Syrup then put in your Peaches and let them boyl in the Syrup a quarter of an hour or more then put them up and keep them all the Year 72. To preserve Goosberries Take Goose-berries or Grapes or Barberries and take somewat more than their weight in Sugar beaten fine lay one laying of Fruits and another of Sugar till all are laid in your preserving Pan then take 6 spoonfuls of fair Water and boyl your Fruits therein as fast as you can untill they be very clear then take them up and boyl the Syrup by it self till it be thick when they are cold put them into Gally-pots 73. To preserve Angelica Roots Wash the Roots slice them very thin and lay them in Water 3 or 4 days change the Water every day then put the Roots into a pot of Water and set them in the embers all night in the morning put away the Water then take a pound of Roots 4 pints of Water and 2 pound of Sugar let it boyl and Scum it clean then put in the Roots which will be boyled before the Syrup then take them up and boyl the Syrup after they will ask a whole days work very softly at St. Andrew's time is the best time to do them in all the Year 74. To make Syrup of Quinces Take of the juice of Quinces clarified 3 quarts boyl it over a gentle fire till half of it be consumed scum it and add to it three pints of red Wine with four pound of white Sugar boyl it to a Syrup and Perfume it with a dram of Cinamon Cloves and Ginger of each 2 Scrupels 75. To make Walnut Water Take of green Walnut a pound and a half Garden Radish-roots 1 pound green Asarabacca 6 Ounces Radish-seeds 4 Ounces bruise them and steep them in 3 pints of White-wine Vinegar for 3 days then distil them in a leaden Still till dry 76. To make treacte-Treacte-water Take of the juice of green Walnuts 4 pound juice of Rue 3 pound juice of Carduus Marigolds and Balm of each 2 pound green Petasits Roots 1 pound and half Roots of Burrs 1 pound Angelica and Masterwort of each half a pound Leaves of Scordium 4 handfuls old Venice-treacle and Methridate of each 8 Ounces Canary 6 Quarts Vinegar 3 quarts juice of Lemons 1 quart digest them 2 days either in Horse-dung or Bath the Vessel being close shut then distil them in Sand in which you may make a Theriacal extraction 77. To make Syrup of Cinamen Take of Cinamon grosly bruised 4 Ounces steep it in White-wine and small Cinamon-water of each half a pound 3 days in a glass by a gentle fire strain it and with a pound and a half of Sugar boyl it to a Syrup This Syrup refreshes the vital Spirits and cherisheth the Heart and Stomach helps digestion and cherisheth the whole Body exceedingly 78. To make Syrup of Citron-Peels Take of fresh yellow Citron Peels 5 Ounces the berries of Cherms or the juice of them brought over 2 drams spring water 2 quarts steep them all night boyl them till half be consum'd take off the Scum strain it and with 2 pound and a half of the whitest Sugar boyl it into a Syrup let half of it be without Musk but Persume the other half with 3 grains of Musk tied up in a Bag. 79. To make Syrup of Hartshorn Take of Harts-horn 3 handfuls Polypodium of the Oak the roots of both sorts of Bugloss barks of the roots of Capers and Tamaris of each 2 Ounces Hops Dodder Maiden-hair Balm of each 2 handfuls boyl them in 5 quarts of spring-water till it comes to four strain it and with 4 pound of Sugar make it into Syrup according to Art 80. An everlasting Oyl Perfume for Gloves Take Benjamin two Ounces Storax and Calamint each an Ounce the 2 first must be finely beaten by themselves then take a pound of sweet Almonds and mix it with the Storax and Benjamin upon a Marble stone then put it into an earthen pot with more Oyl then put in your Cloves poudered so let it stand close covered and when you will perfume a pair of Gloves take a little fair Water in a spoon and wipe your Gloves fine with it take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry 81. An excellent water for a Consumption Take 3 pints of Milk and one pint of red Wine 24 yolks of Eggs beat them very well together then add so much white-bread as will drink up the Wine put to it some Cowslip Flowers and distill them Take a spoonful of this Morning and Evening in Chicken or Mutton Broth and for a Month it will cure any Consumption 82. To make Barley Water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds an half penny-worth of Licorish about 2 quarts of water boil all together till half be consumed then strain it when it is cold drink it your Licorish must be sliced into small pieces 83.
Dr. Deodate's Drink for the Scurvey Take Roman Wormwood Carduus Benedictus Scurvey-grass Brook-lime Water-creeses Watertrifoil of each 1 handful Dodder Cetrach Scolopendria Burrage Bugloss Sorrel Vervain or Speedwell of each half a handsul Elicampaine Root one Ounce Raisins of the Sun 3 Ounces slices of Oranges and Lemons of each 13 insuse these in a double glass with so much White-wine as will make a pint and a half of liquor when done 84. A Conserve to strengthen the Back Take Eringo roots and conserve them as you do Damask white and red Roses in every respect the pith being taken out one pound and a half of Sugar is enough for every pound of Roots with 3 pints of Water stew them closely at first as you do your Roses if you add to them 5 or 6 grains of Ambergreese beaten to fine pouder it will be much more Cordial 85. An excellent Aqua Composita for a Surfeit Take a handful of Rosemary a root of Enulacampane a handful of Hysop half a handful of Tyme 6 handfuls of Sage as much Mint and as much Penny-royal half a handful of Hore-hound 2 Ounces of Liquorish well bruised and as much Anniseeds take two gallions of the best strong Ale and all the herbs aforesaid and wring them asunder and put them into an earthen pot well covered and let them stand a day and a night from thence put it into a brass pot and set it on a fire and let it stand till it boyl then take it from the fire and set your Limbeck on the pot and stop it close with paste that there come no air out of it and still it out with a soft fire add to it a little Red Fennel 86. To make Balm-water Take 4 gallons of strong stale Ale half a pound of Liquorish 2 pound of Balm two Ounces of Figs half a pound of Anniseeds one Ounce of Nutmegs shred the Balm and figgs very small and let them stand steeping 4 and 20 hours and then put it in a still as you use Aquavitae 87. To pickle Broom-buds Take Broom-buds put them into linnen bags and tye them close then make some brine with vvater and salt and boyl it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some vveight on let it lie till it look black boyl them and put them in Vinegar a Week or 2 and they will be fit to eat 88. To make good Rasberry-wine Take a Gallon of Sack in which let 2 Gallons of Rasberries stand steeping the space of 24 hours then strain them and put to the Liquor 3 pound of Raisons of the Sun stoned let them stand together 4 or 5 days being sometime stirred together then pour off the clearest and put it up in Bottles and set it in a cold place if it be not sweet enough you may put Sugar to it 89. To make excellent Hipprocas in an instant Take of Cinamon 2 Ounces Nutmegs Ginger of each half an Ounce Cloves 2 Drams bruise these small then mix them with as much Spirit of Wine as will make them into a paste let them stand covered in glass the space of 6 days in a cold place then press out the Liquor and put it in a glass A few drops of this Liquor put into any Wine giveth it a gallant relish and Odour and maketh it as good as any Hippocras whatsoever in an instant 90. To make Artifical Malmsey Take 2 Gallons of English Honey put into it eight Gallons of the best Spring water set these in a Vessel over a gentle fire when they have boyl'd gently an hour take them off and when they be cold put them into a small Barrel or Runlet hanging in the Vessel a bag of Spices and set it in the Cellar and in half a year you may drink of it 91. To make Artificial Claret-wine Take 6 Gallions of water 2 Gallions of the best Cyder put thereto 8 pound of the best Malaga raisins bruised in a Morter let them stand close covered in a warm place the space of a Fortnight every two days stirring them well together Then press out the Raisins and put the Liquor into the said Vessel again to which add a quart of the juice of Rasberries and a pint of the juice of black Cherries cover this Liquor with bread spread thick with strong Mustard the Mustard the Mustard-seed being downward and so let it work by the fire side 3 or 4 days then turn it up and let it stand a Week and then bottle it up and it will taste very pleasant far better than our Common Claret 92. Ta make Spirit of Ambergreese Take Amber-greese 2 drams of Musk a dram cut them small and put them into a pint of Wine close up the Glass Hermetically and digest them in a very gentle heat till you perceive they are dissolved then you may use it 2 or 3 drops or more if you please of this spirit put into a pint of Wine gives it a rich Odour or if you put 2 or 3 drops round the brims of the Glass it will do as well half a spoonful of it self or mixt with specifical liquor is a rich Cordial 93. An Excellent sweet water Take a quart of Orange-flower water as much Rose water 4 Ounces of Musk Willow seeds grosly bruised or Benjamin 2 Ounces of Storax an Ounce or Labdanum 6 drams of Lavender flowers 2 Pugils of sweet Marjoram as much of Calamus Aromaticus a dram distill all these in a Glass Still in Balneo the Vessel being very well closed that no vapour breathe forth Note that you may make a sweet water in an instant by putting in a few drops of some distilled Oyls together into some Rose-water and brew them all together 94. Dr. Burge's Plague water Take 3 pints of Muscadine and boyl in it Sage and Rue of each a handful till a pint be wasted strain it and set it over the fire again put thereto a dram of long Pepper Ginger and Nutmeg of each half an Ounce being all bruised together into some rose-Rose-water and brew them all together 95. To make Syrup of Hysop Take of Hysop 1 handful of Figs Raisins Dates of each an Ounce boyl these in 3 pints of water to a quart then strain and clarifie it with the whites of a Eggs and 2 pound of Sugar and so boyl them to a Syâ—â—â— and being boyled enough keep them all the year 96. To make Rosa-Solis Take Liquorish 8 Ounces Anniseeds and Carraway of each an Ounce Raisins ston'd and Dates of each 3 Ounces Nutmegs Ginger Mace of each half an Ounce Galingal a quarter of an Ounce Cubebs 1 dram Figs 2 Ounces Sugar 4 Ounces bruise these and distill them with a Gallon of Aquavitae as the rest when it is distilled you must colour it with the Herb Rosasolis or Alkanet Root 97. To make Museadine Comfits Take half a pound of Musk Sugar beaten and searced then take Gumdragant steeped
them together till they become an Oyntment anoint your face and hands with it every Evening and in the Morning wash it away in water boyled with Barley Wheaten bran and with the seed of Mallows 73. A beauty water Take of Bean-flowers 6 handfuls Lemon-water one pint Lilly-roots 8 ounces Bean-flower a pound Gum Arabick and Tragacanth of each one ounce distill all these together and wash the face therewith 74. Another Approved Take of distilled Turpentine 2 pound frankincense 3 ounces Mastick Dragon's-blood of each half an ounce powder them and mix them with Turpentine-water and distill them again then take of fresh hogs-grease melted one pound 2 drams of Cloves 3 Nutmegs Gold one dram Silver 2 drams powder them finely and distill them in an Alembick 75 To take away freckles and scars in the face Take of Aque-vitae four times distilled 3 parts the tops of Rosemary-flowers 2 parts steep them together a day and a night in a vessel well stopt then distil them 76. To make the face fresh and ruddy Use the Shavings of Brazeel-wood dissolved in Rose-water with a little Camphire added thereto and you will find it very effectual to make a good Colour and Complection 77. To make the face Youthful Take 2 Calves feet River-water 9 Quarts boyl them till one half be wasted then add 1 pound of Rice the Crumb of a Penny-loaf softned in Milk fresh Butter whites of Eggs with their shells mix them all and boyl them and distil all the water from them to which add at last Camphire and Sugar each a little and it will be excellent 87. A Water to whiten the Skin and take away Sun-burn Take of Rain-water the juice of unripe Grapes each a like quantity boyl them together till one half be consumed then whilst it boyls add so much juice of Lemons as was boyled away before when it is boyled then take it off and add 4 whites of Eggs after it is cold and keep it for use 79. To clear the face Take of Lilly-roots roots roasted under the Ashes one pound bruise them in a Mortar to which add Sugar-Candy 3 ounces make an Oyntment to apply to the Face 80. To take away Ring-worms in the face Take of Vinegar of Squills 2 ounces Aloes the juice of sower Dock Oyl of Tarter of each 3 drams make a Leniment 81. An Oyntment for beautifying the face Take of Citron Oyntment fresh made 3 ounces sweet Almonds very well bruised flower of Beans of each 1 dram the bone of the Fish sepia Harts-horn Barley-flower each two drams incorporate them all with Honey 82. Another excellent beautifier Take of Pomatum 2 ounces Citron Oyntment 4 Ounces mix and anoint the Face therewith Night and Morning and afterwards wash your Face with bean-flower-Bean-flower-water 83. An Oyntment to illustrate the face Take the Oyl of the Marrow of a Hart 2 ounces Oyl of Gourd-seed 1 ounce Goats-fat washt Turpentine each half an Ounce new Wax 3 drams melt them by the fire then add Mastick Borax burnt each two drams mix them and make an Unguent with which anoint the face at Night and in the Morning wash it off with bran-bran-water 84. To Curl the hair Take a quantity of Pine-Kernels burnt and beat to powder mix them with Oyl of Myrtles make an Oyntment therewith and anoint the Head 15. To make the hair black Take the juice of Red Poppy the juice of Green Nuts Oyl of Myrtles Oyl of Costomary each one part boyl it a while and anoint the Hair therewith 86. An Excellent beautifier for the face used by the Venetian Ladies Take of burnt Tartar half a pound powder it and dry it as they do Salt then take that Salt and put it within the whites of Eggs boyled 87. To cure a Red face Take 4 ounces of Peach-Kernels Goard-seed two Ounces bruise them and make an Oyl to anoint the Face Morning and Evening 88. To increase the hair Take the Seeds of Marsh mallows a sufficient quantity boyl them in common Oyl with which anoint the Hair Also the Oyl of Earth-worms doth increase the Hair 89. To make the Breasts small Take of Roch Allom powdered and Oyl of Roses of each a like quantity mix them together and anoint the Breasts therewith 90. To take away the wrinkles of the face Take Oyl of Turkey-millet and the decoction of the Berry of the same and it will mollify and consolidate Wrinkles Also Oyl of Nuts is very good for the same 91. To cleanse the Body and make it comely Take of Sage Lavendar-flowers Rose-flowers each two handfuls a little Salt boyl them in Water or in Lye and make a Bath not too hot in which bathe the Body 2 hours before Meat 92. A Sweet-scented Bath for Ladies Take of Roses Citron-peels Citron-flowers Orange-flowers Jasimine bays Rosemary Lavender Mint Penny-royal of each a sufficient quantity boyl them together gently and make a bath to which add Oyl of Spike 6 drops Musk 5 grains Ambergrease 3 grains sweet Asa 1 ounce let her go into the bath 2 hours before Meat 93. To make the body fat and comely Take of Milk and Spring-water each one pint boyl them together till the Water be consumed then add Sugar of Penedies fresh Butter each one ounce Oyl of sweet Almonds newly drawn half an ounce give them one boyling more and so let it be taken betimes in a Morning fasting and sleep upon it 94. To starch Tiffanies or Lawns You must soap your Tiffany on the Hems or Laces only with brown Soap then wash them very well in 3 Lathers pretty hot and let your last Lather be made thin of the Soap do not rince them nor wring them hard then dry them over brimstone and keep them all the time from the Air for that will spoil them then make your Starch of a reasonable thickness and blue it as you please and to a quarter of a pound of Starch put as much Allom as a Hasel-nut boyl it very well and strain it and while it is hot wet your Tiffanies with it very well and lay them in a Cloth to keep them from drying then with your hands clean and dry them then hold your Tiffanies to a good Fire till they be thorough hot then clap them and rub them between your Hands from the Fire till you see they be very clear then shape them by a piece of Paper cut out by them before they are washed and Iron them with a good hot Iron and then they will look Glossy like new Tiffany And so you also starch Lawns only remember to Iron them upon a Cloth wetted and rung out again and turned on the wrong side and instead of Starch you may sometimes use Gum Arabick in Water and when it is dissolved wet the Lawns in that instead of Starch and hold them to the Fire as afroesaid clapping and rubbing them till they are very clear 95. To make clean Gold and Silver Lace You must pull off your Lace from your Garment and being laid
THE Accomplisht-Ladys Delight In Preserving Physick Beautifying and Cookery TO ALL Ladies and Gentlewomen Ladies THough there have been many Books Extant of this kind yet I think something have been Deficient in them all I have therefore adventured to make another which I suppose comprehends all the Accomplishments necessary for Ladies in things of this Nature For you have here 1. The Art of Preserving and Candying all Fruits and Flowers as also of making Conserves both Wet and Dry and also the preparing of all sorts of Syrups Jellies and Pickles 2. Here are some Excellent Receipts in Physick and Chirurgery for Curing most Diseases incident to the Body Together with some Rare Beautifying Waters Oyls Oyntments and Powders for Adorning the Face and Body and to cleanse it from all Deformities that may render Persons Vnlovely 3. You may have here a Guide to all manner of Cookery both in the English and French Mode with the preparing all kind of Sallets and Sauces proper thereunto 4. Directions for making all sorts of Pyes Pasties Tarts and Custards with the Form and Shape of many of them to help your Practice â—ith Bills of Fare upon all Occasions 5ly and Lastly The Lady's Diversion in her Garden Containing A handful of Choice and Novel Curiosities and Observations relating to Plants and Flowers Together With brief Directions for the Nice Adorning Balconies Turrets and Windows with Flowers or Greens every Month in the Year So that in the whole I hope it may deserve the Title of the Accomplish'd Ladies Delight and may Acquire Acceptance at your Fair Hands whereby you will very much Encourage and Oblige Ladies Your very Humble Servant And Admirer T. P. The Art of Preserving and Candying Fruits and Flowers as also of making all sorts of Conserves Syrups and Jellies 1. To make Quince Cakes BAKE your Quinces in an Oven with some of their own Juice their Cores being cut and bruised and put to them then weigh some of this Juice with some of the Quinces cut into small Pieces with their weight in Sugar and with the Quinces some quantity of the Juice of Barberries take the clearest Syrup and let it stand on the Coals 2 or 3 Hours let them Boyl a little on the Fire Candy the rest of the Sugar very Hard and put them together stirring it while it is Cold and put it into Glasses 2. To make Conserve of Barberies When the Stalks are pickt off Boyl them in fair Water till they Swell and be very soft then Bruise them in a Mortar Strain them and Boyl them by themselves then take for every Pound of them 2 Pound of Sugar and Boyl them together but not too long for then it will Rope 3. To make Conserve of Roses Take the Buds of red Roses and Slip away the white Ends then Slip the rest of the Roses as small as you can and beat them fine in a Marble Morter and put to every Pound of Roses three Pound and a half of Sugar then but it up in a Gally-pot and set it in the Sun for a Fortnight 4. To Make Cinamon Water Take a Quart of White-Wine a Quart of Rose Water a Pint of Muscadine half a Pound of Cinamon Bruised lay the Cinamon to Steep in the Wine 12 Hours stirring them now and then afterwards put them into an Alembick and Still them with a gentle Fire and you may draw off from it three Pints But if you will not have it Strong instead of Muscadine â—ut in so much Rose-water or White-wine 5. To preserve Quinces White Take to every Pound of Quince a Pound and a Quarter of Sugar Clarifie the Sugar with the white of an Egg Core your Quinces but not too much put this Sugar and Water and Quince being Raw together and so make them Boyl so fast that you can see no Quince forget not to turn them take off what Scum you can keep them Boyling thus till they are enough 6. To preserve Raspices Take the Fairest well Coloured Raspices Pick off their Stalks very Clean then Wash them Besure not to Bruise them Weigh them to every Pound of Raspices put 6 Ounces of hard Sugar 6 Ounces of Sugar-Candy Clarifie it with half a Pint of fair Water and 4 Ounces of Juice of Raspices being Clarified Boyl it to a Weak Syrup then put in your Raspices Stirring them and let them Boyl till they are enough 7. To make Mackroons Take Almonds Blanch them Beat them in a Morter with Serced Sugar mingled therewith with the white of Egg and Rose-water then Beat them altogether till they are as Thick as Fritters then Drop it upon your Wafers and Bake it 8. To preserve Cherries Take some of the Worst Cherries and Boyl them in fair Water and when the Liquour is well Coloured Strain it then take some of the best Cherries you can get with their Weight in Beaten Sugar then lay one laying of Sugar and another of Cherries till all are laid in the Preserving Pan then pour a little of the Liquor of the Worst Cherries into it Boyl your Cherries till they be well Coloured then take them up and Boyl the Syrup till it will Button on the side of the Dish and when they are Cold put them up in a Glass Covered Close with paper until you use them 9. To make Conserves of Oranges Lemons Pippins Boyl any of these Fruits as you would do to make Paste thereof and when it is ready to Fashon upon the 〈…〉 it into your Gally-pots and neveâ— dry it and this is all the Difference betwixt Conserve and Paste and this serves for all hard Fruits as Pippins Oranges and Lemmons 10. To make Symballs Take fine Flower dry'd and as much Sugar as Flower then take as much whites of Eggs as will make it Paste put in a little Rose Water with a quantity of Coriander-seed and Anniseed then Mould it up in the Fashion you will Bake it in 11 To make Syrup of Clove-gilly Flowers Take a Pound of Clove-gilly-flowers the White being Cut off Infuse them a whole Night in a Quart of fair Water then with 4 Pound of Sugar dissolved in it make it into a Syrup without Boyling 12. To make Syrup of Violets Take of Violet Flowers fresh and pick a Pound put them into clear Water Boyling 1 Quart shut them up close together in a New Glazed Pot a whole day then press them hard out and in 2 Pound of the Liquor Dissolve 4 Pound and 3 Ounces of white Sugar take away the Scum and make it into a Syrup without Boyling 13. To make Marmalade of Quinces Take a Bottle of Water and 4 Pound of Sugar let them Boyl together when they Boyl Scum them Clean take the Whites of 2 or 4 Eggs and beat them to Froth put the Froth into the Pan to make the Scum rise Scum it Clean take off the Kettle and put in the Quinces and stir them when Boyled enough put them into boxes 14. To make Hippocras Take a Gallon of
Wet the same and so boyl it to a Candy-heighth then dry the pulp upon a Chasing-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 178. To make Cream of Coddlings First scald your Codlings and so peel off the Skin then scrape the pulp from the Core and strain them with a little Sugar and rose-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 179. 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 pouder mix them put it upon a Marble and make it into Lozenges according to Art 180. 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 24 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 2 sheets of Paste as thin as you can and raife the sides of one of them the heighth 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 181. To make Poppy-water Take of red Poppies 4 Pound put to them a quart of White-wine then distil them in a common Still then let the distil'd water be poured upon fresh Flowers and repeated 3 times to which add 9. Nutmegs sliced Red Poppy-flowers a Pugil white Sugar two ounces set it to the Fire to give it a pleasing Sharpness and Order it according to your Taste 182. To make Mathiolus Bezoar's Water Take of Syrup of Citron-peels a quart and as much of Dr. Mathiolus great Antidote with 5 pints of the Spirit of Wine five times distill'd over put all these in a Glass that is much too big to hold them stop it close that the Spirit fly not out then shake it together that the Electuary may be well mingled with the Spirit so let it stand a Month shaking it together twice a Week for the Electuary will settle at the bottom after a Month pour off the clear Water into another Glass to be kept for your use stopping it very close with Wax and Parchment else the Strength will easily fly away in Vapours 183. To make Marmalade of red Currans Take the juice of red Currans and put it into a pretty quantity of white Currans clean pickt from the stalks and Buttons at the other end let these boyl a little together have also ready some fine Sugar boyl'd to a Candy-height put of this to the Currans according to your Discretion and boyl them together till they be enough and bruise them with the back of your spoon that they may be as thick as Marmalade and when it is Cool put it into Pots You need not stone the whole Currans unless you please 184. To make a Syllabub Take a pint of Verjuice in a Bowl milk the Cow to it then take off the Curd and take sweet Cream and beat them together with a little Sack and Sugar put it into your Syllabub-pot strew Sugar on it and serve it 185. To make pleasant Mead. Put a quart of Honey to a Gallon of Water with about 10 sprigs of sweet Marjeram and half so many tops of Bays boyl all these well together and when it is Cold Bottle it up and in 10 days it will be ready to Drink 186. To make Steppony Take a Gallon of Conduit-water a pound of blew Raifins of the Sun stoned and half a pound of Sugar Squeese the juice of 2 Lemons upon the Raisins and Sugar and slice the Rhinds upon them boyl the Water and pour it boyling hot upon the Ingredients of an earthen Pot and stir them well together so let it stand 24 Hours then put it into Bottles having first let it run through a strainer and set them in a Cellar or other Cool place 187. To make Syder Take a peck of Apples and slice them and boyl them in a Barrel of Water till the third part be Wasted then Cool your Water as you do Wort and when it is Cold you must pour the Water upon 3 Measures of grown Apples Then draw forth the Water at a Tap 3 or 4 times a Day for 3 Days together then press out the Liquor and Tun it up when it hath done working stop it up close 188. To make Cock-Ale Take 8 Gallons of Ale then take a Cock and boyl him well with 4 pound of Raisins of the Sun well stoned 2 or 3 Nutmegs 3 or 4 Flakes of Mace half a pound of Dates beat all these in a Morter and put to them 2 quarts of the best Sack and when the Ale hath done Working put these in and stop it close 6 or 7 Days and then Bottle it and a Month after you may Drink it 189. To make a Caraway-cake Take 3 pound and a half of the finest Flower and dry it in an Oven one pound and a half of sweet Butter and Mix it with the Flower very small that none of it be seen then take 3 quarters of a pint of new Ale-Yest and half a pint of Sack and half a pint of New Milk with 6 Spoonfuls of Rose water and 4 Yolks and 2 Whites of Eggs then let it lye before the fire half an hour or more and when you go to make it up put in 3 quarts of Carawey-Comfits and a pound and half of Biskets Put it into the Oven and let it stand an hour and half 190. To make Strawberry-wine Bruise the Strawberries and put them into a Linnen-bag which hath been a little used that so the Liquor may run through more easily then hang in the Bag at the Bung into the Vessel Before you put in your Strawberries put in what quantity of Fruit you think good to make the Wine of a hgh Colour during the Working leave the Bung Open and when it hath Worked enough stop your Vessel Cherry-wine is made after the same Fashion but then you must break the Stones 191. To make a Cordial Water of Clove-gilly-Flowers Put Spirit of Wine or Sack upon Clove-gilly-Flowers Digest it 2 or 3 Days put all in a Glass-body laying other Clove-gilly-Flowers at the Mouth of it upon a Cambrick or Boulter-cloth that the Spirit rising and passing through the Flowers may Ting it self of a beautiful Colour add a head with a Limbeck and Receiver Then Distil the
Spirit as strong as you like it which sweeten with Syrup of Gilly flowers or fine Sugar 192. To make an excellent Surfeit-water Take Mint and Carduns 4 parts Angelica one part Wormwood 2 parts Chop and Bruise them a little put a sufficient quantity of them into an ordinary Still and put upon them enough New Milk to soak them but not to have the Milk swim much over them Distil this as you do Rose-water stirring it sometime with a Stick to keep the Milk from growing to a Cake 193. To make Mint-water Take 2 parts of Mint and one part of Wormood and 2 parts of Carduus ptt these into as much New Milk as will soak them Let them Infuse 5 or 6 Hours then Distil as you do Rose-water but you must often take off the Head and stir the Matter well with a Stick Drink of this Water a Wine-Glass full at a time sweetned with fine Sugar to your Taste 194. To Pickle Artichoaks Take your A'rtichoaks before they are Overgrown or too full of Strings and when they are pared Round that nothing is left but the bottom Boyl them till they be indifferent Tender but not full Boyled take them up and let them be Cold then take good Stale-Beer and White-wine with a great quantity of whole Bepper so put them up into a Barrel with a small quantity of Salt keep them close and they will not be Sowre it will serve for Baked and Boyl'd Meats all the Winter 195. To make Rasberrie-Cream When you have boyled your Cream take 2. Ladlefuls 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 196. To make Snow Cream Break the whites of 6 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 server it up 197. To make Hodromel Take 18 quarts of Spring-water and one quart of Hâ—ney 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 4 Cloves and a little Sprig of Green Rosemary boyl altogether 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 2 or 3 Days Bottle it up you may Drink it in 6 Weeks or 2 Months 198. To make Whipt Syllabub Take the Whites of 2 Eggs and a Pint of Cream with 6 Spoonfuls of Sack and as much Sugar as will sweeten it then take a Birchen rod and Whip it as it riseth in the Froth scum it and put it into the Syllabub Pot so continue it with Whipping and Scuming till your Syllabub Pot be full 199. To make Marmalade of Cherries Take 4 pound of the best Kentish-Cherries before they be stoned to one pound of pure Loaf-Sugar which beat into small ponder 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 very quick and scum away the Froth that riseth when it is well incorporated and clear strew in a little more of the Sugar and continue so by little and little till you have put in all your Sugar which will make the Colour the Fairer when they are boyled enough take them off and bruise them with the back of a Spoon and when they are Cold put them up in Dots 200. To make a Flomery-Caudle When Flomery is made and cold you may make a pleasant and wholsom Caudle of it by taking some lumps and spoonfuls of it and boil 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 201. To Preserve Fruit all the Year Put the Fruit into a fit Case of Tin and soder it together so that no Air can get in then lay it at the bottom of a cold Well or running Water 202. To make a most Rich Cordial Take Conserve of Red Roses Conserve of Orange-Flowers of each 1 Ounce Confect Hyacinthi Bezoardick Theriacal Powder of each 2 Drams Confection of Alkermes 1 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. 203. To make Red Currans Cream Bruise your Currans with some boiled Cream then strain them through your strainer for sieve and put the liquid substance thereof to the said Cream being almost cold and it will be ready so serve it up 204. To Preserve Medlers Take the weight of them in Sugar adding to every Pound thereof a Pint and a half of fair Water let them be scalded therein till their skin will come off then take them out of the Water and stone them at the Head then add your Sugar to the Water and boil them together then strain it and put your Medlars therein and let them boil apace till it be thick take them from the Fire and keep them for use 205. To make White Mead. Take 6 Gallons of Water and put in 6 Quarts of Honey stirring it till the Honey be throughly melted then set it over the Fire and when it is ready to boil 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 Briar of all together a handful and boil them therein then set it by till it be throughly cold and then barrel it up and keep it till it be Ripe 206. To make Naples Bisket Take of the same stuff the Makroons 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 Mackroons and Naples Bisket 207. To make Chips of Quinces Scald them very well and then slice them into a Dish and pour a Candy syrup to them scalding hot and let them stand all Night then lay them on Plates and searce Sugar on them and turn them every day and scrape more Sugar on them till they be dry I you would have them look clear heat them in Syrups but not to boil
in a Mortar and put thereto Oyl-Olive and let it stand in the Sun 12 days and then put it in a Glass and bind the Glass fast about with Ropes of Hay and set it in a Pan full of Water and let it boyl sortly two hours and then let it cool then put it in small Glasses and put thereto the leaves of Red Roses all whole and stop it fast and set it in the Sun for sixteen days and so use it at your need 101. For any Itch or Breaking out Take Frankincense and beat it small in a Mortar and mingle it with Oyl of Bays and therewith anoint all over and it will destroy the Itch. 102. For the Piles after Child-birth Make a Bath of Worm-wood Southern-wood Cinamon Rhind and the bark of Cassia Fistula boyled well in Wine when the woman delivered goeth forth of the Bath put Bombace or Cotten with powder of Alloes mixed with Oyl of Peny-royal unto her lower parts 103. For a stitch in the side Take three handfuls of Mallows boyl them in a little raw Milk and put thereto a handful of Wheat-bran and let them boyl together and then wring out the Milk and lay it hot to the Stitch apply it often Or take a few leaves of Rue and Yarrow stamp them together and wring out the Juice and drink it with a little Ale 104. For a Tertian or double Tertian Ague Take a good quantity of Celandine a spoonful of salt and the bigness of an Egg in Leven and as much Abgant and spanish soap stamp them well in a Mortaâ— and make a Plaister of them and apply them to thâ— Patients Feet one hour before the coming of the Fâ—â—â— add thereto 4 or 5 yolks of Eggs Or take of Amâ— seed-water the best as you can get half a pound of Oâ—â— of Vitriol shake them well together and drink one 〈◊〉 two spoonfuls thereof an hour before the Fit comeâ— 105. For the spleen Boyl the Rhinds and Keys of an Ash tree very tendâ— in White-wine and drink a good draught thereof for 6 〈◊〉 7 Mornings together and it will much ease the Paâ—â—ent when you drink this anoint the spleen with Vâ—guentum Dialthea every Morning and Evening applâ—ing also a Plaister of Mellilot to the place 106. An Excellent Powder for the Green-sickness Take 4 scruples of Gentian made into fine Powder rasp Ivory and Harts-born of each 2 scruples make thâ— into fine Powder give a spoonful hereof with Whiâ—â—wine or the like at once 107. A drink that healeth all Wounds without any Plaisters or Oyntment or without any Taint most perfectly Take Sanicle Milfoil and Bugle of each a like quâ—tity stamp them in a Mortar and temper them wiâ—â— Wine and give the Person wounded to drink twice 〈◊〉 thrice a day till he be whole Bugle holdeth open tâ—â— Wound Milfoil cleanseth the Wound and sanicle heaâ—eth it but sanicle may not be given to him that is 〈◊〉 in the Head or in the Brain pan for it is angeâ—â—â— This is a good and tryed Medicine 108. For Pricking of a Thorn Take of Violet-leaves one handful stamp them toâ—â—ther and take a quantity of Boars-grease and of Whâ—â— bran one handful set it on the Fire in clean Water 〈◊〉 make a Plaister thereof and lay it to the Grief 109. To make Oyl of St. John 's Wort good for any Ach or Pain Take a quart Sallet-Oyl and put thereto a quart of Flowers of St. John's Wort well picked let them lye therein all the Summer till the Seeds of the Herb be Ripe the Glass must be kept warm either in the Sun or the Water all the Summer till the Seeds be Ripe then put in a quarter of St. John's Wort Seeds whole and so let it stand 12 hours the Glass being kept open then you must boyl the Oyl 8 hours the Water in the Pot full as high as the Oyl in the Glass when it is cold strain it that the Seed remain not in it and so keep it for your use 110. For the Ptisick Take 2 ounces of Liquorish scraped and bruised of Figs 3 ounces of Agrimony Horehound Enula Campana of each a handful boyl them all together in a Gallon of Water till half be wasted then strain the Herbs from the Juice and use it early and late Also for the dry Ptisick stamp Fennel-roots and drink the Juice thereof with White-wine 111. To make Oyl of Fennel Put a quantity of Fennel between 2 Tile-stones or Plates of Iron make them very hot and press out the Liquor and this Oyl will keep a great while for it is good for the Ptisick dry Scab Burning and Scalding 112. To make the black Plaister for all manner of Griefs Take a quantity of Oyl-Olive a quantity of Red Lead boyl these together and stir them with a slice of Wood continually till it be black and somewhat thick then take it off the Fire and put into it a penny-worth of Red-Wax and a pound of Rosin and set it to the Fire again but do not blaze it and stir it then take it off and let it stand till it be cold and make it into a Lump It is good for a new Wound or to staunch Blood pour a little of it in a Dish and if it stick fast to the Dish's side then it is enough keep it for your use as need Requireth Directions for Nurses LET there be given unto the Infant new born Honey to lick after let it be nourished with the Mother's Milk which of all things best agreeth with it But if by reason of some necessity it cannot enjoy it a sound healthy Nurse is to be chosen neither younger than 24 Years nor elder than five and thirty of a white and ruddy Complection which is not infected with other Vices nor yet hath too lately been brought to Bed nor hath not long given Suck let her not have sore Dugs or Breasts nor too big but a large Breast and moderately Fat Let her use choice Meats of easie and light Concoction engendring good blood or juice let her abstain from hot aromatical Spices as Pepper Ginger Cardamum and such like also from Leeks Onions Garlick Salt austere and tart things Let her avoid strong Wines as also cold Water Let her eschew immoderate eating and drinking for that corrupteth the Milk and begetteth in Children leprosy or scurf and other contagious Diseases Let her abstain from Cares and Vexations and let her take heed lest she provoke her menstruous Disease She must not Sleep much or be given to Sleep for that maketh the Milk Flegmatick she ought not to watch more than is meet for from hence the Milk cometh to be more hot sharp and distastful to the Infant she ought moderately to exercise her self especially her Arms to wit either in sowing spinning or knitting for by this means evil humours are consumed as by ease and sloth they are augmented Also Copulation of the Nurse exceedingly offendeth and hurteth the Child as that which chiefly retracteth
more airy place but not in the Sun till 15 Days more Now put new Earth in your Pots of Auricula's transplant and divid their Roots into a light rich Earth Also your best Primroses and Oxlips Also your Campions or Lychnis Calcidonices Transplant seedling Anemonies set Colchicums Spiderworts Monthly Observations for September GAther your ripe Winter-fruit be sure in dry weather You may yet sow Lettuce Raddish Spinage c. and Winter-herbs Transplant most part of eating and physical Herbs Artichoaks and Asparagus-roots and Strawberries c. As the Weather directs about Michaelmas in fair Weather be sure avoid a foggy day retire your choice Greens and rarest Plants being dry into the Conservatory as Oranges Lemons Indian and Spanish Jasmines Oleanders Barba Jovis Amomum Plinii Citisus Lunatus Chamaelea Tricoccos C'stus Ledan Clusii Dates Aloes Sedums c. ordering them with fresh Mould as taught in May to nourish them all the Winter leaving as yet the Doors and Windows open giving them much Air so the Wind is not sharp nor the Weather foggy till the Weather 's more cold and sharp and as that increases the more enclose them till wholly shut up as the Weather gives occasion Mirtles will endure abroad near a Month longer The cold coming on set such Plants as will not endure the House into the Earth the Pots 2 or 3 Inches lower than the surface of the Earth under a southern exposure covering them with Glasses cloathed with sweet and dry Moss but upon all fair Days and in sunny and sweet Showers take them off Thus preserve your Marum Syriacum Cystus's Geranicum Nocte olens Flos Cardina is Maracoes seedling Arburus choice Ranunculus and Anemonies and thus covering them till April Plant Tulips and all bulbous Roots but your choice of each defer till the latter end of the next Month. Sow Auricula's Crocus Primrose and Cowslip-seeds Frittary and Tulip-seeds c. Monthly Observations for October NOW is the time for setting Fruit-stores which if the Fruit soon ripe keep them in Sand till now set them 3 Inches deep the sharp end uppermost and cover them with Fern or Straw to keep them warm in the Winter but at the Spring take if off You may sow Lettuce c. for tender Salleting Trench Ground for both plant or transplant all sorts of Fruit-trees having lost their leaves Wall-trees above a Years Grafting lay bare the Roots of old unthriving or over-hasty blooming Trees their Fruit dry the Moon decreasing Remove your best and nicest July-flowers to shelter from much Rain or Wet and where Snow may not be apt to fall on them and brush it off gently when fallen on those that are not capable of shelter And this Month trim them all up with fresh Mould Set your choice Tulips you may now also sow their seeds plant some Anemonies and Ranunculus's in prepared Earth as directed in the Vade Mecum but they must be covered when they appear from the Frosts that will otherwise kill them all Therefore your best set not till December Monthly Observations for November TRench and fit Ground for A'rtichoaks and plant Trees for Standards or Walls Lay in your Cellars Carrots Turnips Parsnips Cabbages and Colliflowers for Seed to be Transplanted in the Spring Furnish your Nursery with Stocks for Grafting and turn up your Melon ground mixing with it your richest Earth and lay it in ridges in the Spring If the Weather require it enclose your tender Plants and Perennial Greens Shrubs c. in your Conservatory stopping all entrance of Cold especially sharp Winds Give not your Sedums or Aloes one drop of Water all the Winter Sow Auricula Seeds and cover peeping Ranunculus's c. Likewise plant Fibrous Roots Lilax Syringaes Peonies Althea frutex and Roses If the Plants are very Dry and it don't Freeze Refresh them Sparingly with Water mingled with Cow or Sheep's Dung. Monthly Observations for December PRune Standard Trees and prune and cut Wall-Fruit Trench Ground and Dung it for Borders planting Fruit-Trees Plant Vines and Stocks for-Grafting and Set early Peas and Beans Now keep your Garden-house well secur'd against Cold and preserve Anemonies Ranunculus's and best July-Flowers from great Rain sharp Winds and Frost The Table to the Art of Preserving Conserving and Candying A ALMOND Butter 5 Almond Milk 7 Apricocks preserv'd ibid Aqua Mirabilis 8 Angellets to make 10 Angelical water 14 Angelica roots preserved 17 Aqua Composita 20 Artificial Malmsey 21 Artificial Claret ibid Apricock cakes 25 A'rtichoaks preserv'd 28 Almond caudle 34 A'rtichoaks to pickle 44 A'rtichoak bottoms to pickle 53 B Barley Water 19 Balm water 20 Broom-buds pickled ibid Dr. Burges's plague-Plague-water 22 Burage-flowers to candy 23 Bisket cakes to make 25 Banbury cakes 28 Barberries candyed 37 Barberries preserved ibid Bragget to make 55 C Conserve of barberries 3 Conserve of roses ibid Cinamon-water ibid â—â—erries preserved 4 Conserve of Oranges 4 Cucumbers to pickle 6 Cream of Quinces ibid Cherry-wine 6 Currans preserved 9 Conserve of Quinces 12 Conserve of rosemary 13 Cherries to dry 14 Conserve of Damsons 16 Conserve to strengthen the back 20 Conserve of burrage-flowers 23 Conserve of Pruans 24 Christial jelly ibid Conserve tarts for all the Year 26 Cordial of Vertue 32 Comfortable Syrup 34 Cherries to candy 34 Clove-gilly-flowers to pickle 35 Cinamon-sugar 46 Cream of Apricocks 37 Cullice to make ibid Cucumbers green 38 Cakes of Lemons ibid Capon water 39 China-broth 40 Cream of codlings 41 Cream tart 41 Cock-ale to make 34 Caraway-cake ibid Cordial-water of clove-gilly-flowers 44 Chips of Quinces 47 Conserve of bugloss-flowers 48 Comfits to make 50 Curran-wine to make 52 Conserve of Sage ibid Cornelians to pickle 54 D Dr. Deodates drink for the Scurvy 19 Damask-water 30 E Excellent broth 9 Excellent Hypocras 21 F French-beans to pickle 7 French bisket to make 16 Flomery caudle 46 Fruits preserved all the Year ibid G Grapes to preserve 8 Goose-berry-cakes 9 Goose-berries preserved 17 Ginger-bread to make 29 Goose-berry-paste 48 Ginger to candy 25 H Hypocras to make 5 Honey of Roses 12 Hydromel to make 45 Honey of Mulberries 49 Honey of Raisins ibid I-J Jelly of Hartshorn 10 Italian-bisket to make 15 Jelly of Straw-berries 24 imperial-Imperial-water 31 Jumbals to make 32 Jelly of Apples 54 Jelly of Goose-berries ibid K K. William's perfume 13 K. Edw. perfume ibid L Late Qn 's perfume 13 Leach to make 31 Leach Lombard 30 Leach of Almonds 35 Lozenges of Roses 47 Lemon and Orange-peel pickled 48 M Mackroons to make 4 March-panes to make 7 Marmalade of Quinces 5 Marmalade of Lemons and Oranges 14 53 Metheglen brown 15 Muscadtne comfits 23 Manus christi 23 Musk balls to make 30 Marrigolds to candy 36 Mathiolus Bezoar's water 41 Marmalade of currans 42 Mead to make ibid Mint-water 44 Marmalade of cherries 46 Medlers to preserve 47 Musk-sugar to make 48 N Naple-bisket to make 47 O Oranges to preserve 6 Oyl of Violets ibid Oyl of sweet-almonds 11 Oranges and Lemons
candyed 15 Oranges preserv'd after the Portugal fashion ibid Oranges to bake 1 Oraneg-water 32 P Pear plumbs to preserve 7 Purslain to pickle 8 Pomatum to make 11 Pomander to make 16 Peaches to preserve 17 Pippins to dry 26 Paste of Genua ibid Paste of quince 29 Pome citron preserv'd 35 Paste of tender Plumbs 40 Poppy-water to make 41 Plague-water to make 50 Paste of cherries 53 Paste of Apricots ibid Quinces cakes 3 Quince preserv'd white 14 Quinces preserv'd red 6 Quidany of cherries 14 Quidany of Quinces 27 Quince cakes thin 29 Quince cream 37 Quinces to pickle 50 Quince cakes clear ibid R Raspices preserved 4 rosemary-Rosemary-water 11 Rasberry-wine 21 Rose-Vinegar 39 Rasberry cream 45 Roses preserved whole 49 S Symbals to make 5 â—yrup of Violet ibid Dr. Stephen's water 8 â—yrup of clove-gilly-flowers 5 â—yrup of Worm-wood 11 â—yrup of Poppies 12 â—yrup of â—emons ibid â—yrup of cowslips 14 â—pirit of wine 12 â—ugar plates to make 16 Syrup of Maiden-hair 13 Syrup of Licorish ibid Syrup of Quinces 17 Syrup of Hartshorn 18 Syrup of cinamon ibid Spirit of Ambergreese 22 Syrup of citron-peels 18 Syrup of Hysop 22 Sweet cakes without sugar 27 Spirit of Honey 28 Syrup for the Lungs ibid Sweet-bags for Linnen 27 Sugar Leach 31 Spirit of Roses 32 Syrup of Elder 32 Syrup for short-wind 36 Surfeit water 33 44 Syrup comfortable 34 Syrup of Roses 33 Syrup of sugar-candy ibid Syrup against scurvy 33 Suckets of walnuts 29 35 Syrup of saffron ibid Spots and stains out of cloathes 38 Sugar-cakes ibid Syrup of Vinegar 39 Syrup of Apples ibid Sugar of Roses 41 Syllabub to make 42 Steppony 43 Syder to make ibid Strawberry wine ibid Snow-cream 45 Suckets of Lettice-stalks 48 Syrup of Purslain 48 Syrup of Mint ibid Sweet-meat of Apples 52 T Trisle to make 36 Treacle water 18 V. U. Verjuice to make 31 Vsquebah to make 15 W Wafers to make 8 Water against fits of the Mother 11 Walnut water 18 Water for a consumption 19 Wormwood-wine 27 Wormwood-water 29 Wash-balls to make 30 Wipt-syllabub 45 White Mead 47 The Table to Physick and Chirurgery Beautifying Waters c. A ACH or Pain 56 Agues to cure ibid Agues in Children 58 Ague in the Brest 68 Alom-water 71 B Black Jaundice 57 Bite of a mad Dog 60 Bloody-flux to cure 67 Bleeding at the Nose 68 Beautifying the Face 81 Breath to sweeten 86 Beautifying-water 88 Body to cleanse 94 Breasts to make small ibid Bath for Ladies 94 Body to make Fat ibid Belts to Embroider 97 Black sarsnets to wash ibid C Cramp to cure 58 Countess of Kent's pouder iid Cancer to cure 60 Conception to procure 62 Catholicon 61 Consumption to help 63 Children to go to stool 76 Cancer in a breft 63 Care of the infant 77 Chilblains to take away 88 Cloven Nails to help 89 Colour'd silks to wash 90 D DAFFY's Elixir Salutis to make right 55 Dry cough to help 59 Deafness to cure 6â— Dropsie to help 64 Dr. Tench's Julep for fits of the Mother 67 Dr. Willoughby's Aqua Mirabilis 70 Drink that healeth all worunds 74 Directions for Nurses 76 Dentifrice for Teeth 86 E Eye-water to make 72 Excellent wash 89 Excellent beautifier 93 F Fevers in Children 57 Falling-sickness to help 59 Fits of the Mother 65 Fistula to heal ibid Fellon to Kill 68 Flowers to bring down 72 Flowers to stay 73 Falling off of Hair 81 Face to make Fair ibid Freckles to take away 83 For nails that fall off 90 For cloven nails ibid Face to make youthful 92 Face to make Ruddy ibid Face to clear ibid G Gout to cure 56 Griping of the Guts ibid Green fikness to cure 60 Green Oynmenâ— 65 Gascoign Pouder 68 Gold-lace to clean 95 H Help for blasting 66 Hair to make fair 80 Hair to make grow ibid Hair to take away 81 Holes or pits to clear 83 Heat in the Face 84 Hands to whiten 90 Heat in the hands ibid Hair to curl 93 Hair to make black 93 Hair to increase ibid I. J. Infection of Plague 58 Imposthume to break 60 Itch to cure ibid Infants troubled with Wind and Phlegm 79 Itch or breakings out 60 73 Iuk-spots in Linnen 96 K King's-Evil to cure 60 L Loosness to stop 62 Lac virginis to make 82 Lips chopt help 87 Lawns to starch 95 M Medicine for the back 57 Medicine for aches 56 Miscarying to prevent 59 Medicine for agues 57 58 61 Medicine to teeth easy 66 Megrim in the head 69 My Lord Denies medicine for the Gout 70 Morphew to cleanse 84 N Nails to make grow O Oyl of Roses to make 73 Oyl of St. John's wort 75 Oyl of Fennel ibid Oyntment for an inflamed Face 84 Oyntment to take away spots of the small-pox 91 Oyntment for beautifying the Face 33 Oyntment to illustrate the Face ibid. P Piles to destroy 59 Plague-water to make 64 Pain in the Ears 69 Piles after child-birth 73 Pouder for the Green-sickness 74 Pricking of a Thorn ibid Pimples in the face 33 Pomatum for the skin 85 Pock-holes to take out 88 Pimples to take away 84 Point and Lace to clean 96 Points to wash 98 R Remedy for sore eyes 61 Rickets in children 65 Rheumatick cough 67 Red-flux to help 68 Redness of the face after the small-pox 83 Red face to prevent 84 Ring-worms in the face 93 Red face to cure 94 S Stone and Gravel 56 Survey drink ibid â—â—tica to cure 57 Sprain in the back 61 Scurvey to cure 62 Sore breast not broken and when broken 63 Scald head to heal 64 Shingles to cure 65 Spitting of blood 68 Swooning-fits to help 71 Scabs after small-pox 72 Stitch in the side 73 Spleen to help 74 Skin to cleanse 81 Sun-burn to take away 82 Skin to whiten 62 85 Skin to smooth ibid Spots in the face to take away 85 Stinking breath to help 88 86 Stink of the Nostrils 89 Stench of Armholes 91 Spots after small-pox 91 Scars in the face 92 Silver-plate to cleanse 95 Silk stockens to wash 96 Spot of greese out of sild stuff or cloth ibid Stains in Linnen c. ibid Sarsnet to wash 97 T To make a Woman be soon delivered the child dead or alive 65 Tympany to cure 67 Terms to provoke ibid To staunch bleeding 68 Tertian Ague to cure 74 Tyssick to prevent 75 Teeth to make white 86 87 U Vnguentum Album 59 W Worms in children 49 Whites to cure ibid Wens to cure 63 Wind to prevent 64 Women in Travail 65 White-flux to cure 68 Water for the eyes 69 Web in the eye ibid What is to be given the child forthe first thing it taketh 78 Waters for the Face 81 Wash-balls to make 87 Warts to take away 91 Water to whiten the skin and take Sunburn away 92 Wrinkles of the Face 94 Y Yellow-Jaundice 91 The Table to the Compleat Cook 's Guide A'Rtichoak's fry'd 107 Apple-pyes fry'd 119 A made dish of Apples 126 Almond water 135 Almond pudding 136 Asparagus to keep 106 Almond-tart 137 B Bisket-bread to make 100 Black buddings ibid Barley broth to make 112 Beef-stewed 120 Baked Puddings 123 Brawn made Tender 126 Birds stew'd the Lady Butler's way 140 Breams to stew 150 Butter to draw 152 C Cheese-cakes ta made 92 Carbanado Matton 100 Carbanado Hens 106 Cream of Eggs 108 Colleps of beef stewed 110 Capon boyl'd 113 â—arp to stew 114 Calves-feet to roast 119 â—hine of beef Poudered 121 â—ods-head dressed 122 Capon boyl'd with Asparagus 124 Capon boyld with sage parsley Clouted cream 126 Citron Puddings 128 Cows Vdder Roasted 131 Codling-tart 132 Cherry tart 132 Carp Pye 135 Chicken pye ibid Calves-head bak'd 138 Cocks or Larks 142 Chuks of Veal bak'd 146 D Dish of Marow 101 Damson Tart 110 Dutch Pudding 110 Double-tats 144 E Eels to souce 105 Eggs butter'd on toasts 111 Eets boyl'd 121 Eel-pye to make â—13 Eels to roast 141 English Pottage 143 F Furmety to make 102 Fricacy of Veal 105 Fine Pudding in dish 108 Fricacy of chickens 111 Florentine to make 114 Fresh-cheese 116 Finè Custard 118 Fry'd Pudding 123 Fool to make 129 â—lounders to boyl ibid Fresh Sturgeon to Roast 135 Fricaâ—y of Rabits 136 Fennel-sâ—llet 149 Fare'd Veal 151 Flownders stew'd 199 G Grâ—â—seberry-Fâ—â—l 105 Grand Sâ—lleâ— 113 Gamon of â—aâ—on 128 Gurnet boyl'd 155 Gâ—oseberry â—â—stard 139 H Herring-pye 100 Heâ—g 〈◊〉 pudding 107 Haggess pudding 108 Hash of câ—pâ—â— 121 Hâ—tch-â—et to make 138 Hâ—reto Reast 147 â—â—â—sh of 〈◊〉 150 I Italian pudding 130 Fâ—rther to make 140 L Lamb-pye to make 93 Leâ—â—â—â— caudde 140 Leg of Lamb stewed 107 M Mince-pye of Egs 98 Mine'd pies to make 133 Marrow spinage Pasties 140 Marrow Puddings 115 Mallard to stew 146 Mullet to boyl 150 N Neats foot Pye 102 Neats-tongue and Vder dress'd 127 O Orangado ' Pye 102 Oysters to battel up 137 Oysters to pickle 142 Oysters to broyl ibid P Pheasant to stew 100 Pork-pye 105 Puff paste to make 112 Pig to bake ibid Paste for Tarts 123 Pig to souce 126 Pear-pye to make 130 Pippin-tart 131 Pear puddings 138 Pancakes 139 Peg bak'd court fashoâ—n 144 Pidgeon pye to make 146 Pottage of a capon 148 Pippin pye to make ibid Pudding of Rice 151 Polonian sausages 126 Q Quince Pye 105 Quaking Pudding 125 R Rice Pudding 199 Rabbit Rosted with Oysters 110 Rabits bak'd to be eat cold 118 Rice Tart to make 132 Rare fricacy 136 Roast beef Pickled 143 Rabit stewed 146 Rare broth 147 S Spanish Olio 101 Scollops boyl'd â—â—â— Salmon to boyl 111