Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	dram_n	half_a	rose_n	10,079	5	10.2561	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A77078	A Book of fruits & flovvers. Shewing the nature and use of them, either for meat or medicine. As also: to preserve, conserve, candy, and in wedges, or dry them. To make powders, civet bagges, all sort of sugar-works, turn'd works in sugar, hollow or frutages; and to pickell them. And for meat. To make pyes, biscat, maid dishes, marchpanes, leeches, and snow, craknels, caudels, cakes, broths, fritter-stuffe, puddings, tarts, syrupes, and sallets. For medicines. To make all sorts of poultisses, and serecloaths for any member swell'd or inflamed, ointments, waters for all wounds, and cancers, salves for aches, to take the ague out of any place burning or scalding; for the stopping of suddain bleeding, curing the piles, ulcers, ruptures, coughs, consumptions, and killing of warts, to dissolve the stone, killing the ring-worme, emroids, and dropsie, paine in the ears and teeth, deafnesse.		1653 (1653)	Wing B3708; Thomason E690_13; ESTC R206996	29,551	51

the same effect The use of Conserve of Violets and Cowslips That of Cowslips doth marvelously strengthen the Braine preserveth against Madnesse against the decay of memory stoppeth Head-ache and most infirmities thereof for Violets it hath the same use the Syrupe hath Violets To make Paste of Violets or any kind of Flowers Take your Flowers pick them and stamp them in an Alablaster morter then steep them two howres in a sauser of Rose-water after straine it and steep a little Gum Dragon in the same water then beat it to past print it in your Moulds and it will be of the very colour and tast of the Flowers then gild them and so you may have every Flower in his owne colour and tast better for the mouth then any printed colour Powder of Violets Take sweet Ireos roots one ounce red Roses two ounces Storax one ounce and a halfe Cloves two drams Marjerome one dram Lavinder flowers one dram and a halfe make these into powder then take eight graines of fine Muske powdered also put to it two ounces of Rose water stir them together and put all the rest to them and stir them halfe an hour till the water be dryed then set it by one day and dry it by the fire halfe an houre and when it is dry put it up into bagges A good Plaister for the Strangury Take Violets and Hollyhokes and Mercury the leaves of these Hearbs or the seeds of them also the rinde of the Elderne tree and Leydwort of each of these a handfull and beat them small and seeth them in water till halfe be consumed and put thereto a little oyle Olive and make thereof a plaister and lay it to the soare and reines also in the summer thou must make him a drink on this manner take Saxifrage and the leaves of Elderne five leav'd grasse and seath them in a pottell of staile Ale till the halfe be wasted then straine it and keep it clean and let the sick drink thereof first and last and if you lack these hearbs because of winter then take the roots of five-leav'd grasse and dry them and make thereof a powder then take Oyster-shells and burne them and make powder also of them and mingling them together let the sick use thereof in his pottage and drink and it will help him A Medicine for sore blood-shotten and Rhuematick eyes Take ground Ivy Daises and Celedony of each a like quantity stamp and straine out the juice out of them and put to it a little brown Sugar Candy dissolved in white Rose-water and drop two or three drops of this liquor at one time into the grieved eye with a feather lying upon the back when you doe it an hour after this is a most approved Medicine to take away all Inflamations Spots Webbs Itches Smartings or any griefe whatsoever in the eyes A Glister to open and loosen the Body being bound which may safely be administred to any man or woman Take Mallowes and Mercury unwashed of each two handfulls halfe a handfull of Barley clean rubbed and washed boyle them in a pottell of running water to a quart then strayne out the water and put it in a Skillet and put to it three spoonfulls of Sallet Oyle and two spoonfulls of Honey and a little salt then make it luke warm and so minister it To cleanse the head and take the Ache away Chew the root of Pellitory of Spaine often in the mouth A Medicine that hath healed old Sores upon the leggs that have run so long that the bones have been seen Take a quantity of good sweet Cream and as much Brimstone beaten in fine powder as will make it thick like Paste then take so much Butter as will make it into the form of Oyntment and herewith annoynt the place grieved twice a day An Oyntment for a Rupture Take of Sanicle two handfulls of Adders tongue Doves foot and Shephards purse of each as much of Limaria one handfull chop them somewhat small and boyle them in Deers seuet untill the Hearbs doe crumble and wax dry A Barley Water to purge the Lungs and lights of all Diseases Take halfe a pound of faire Barley a gallon of running water Licorice halfe an ounce Fennell seed Violet leaves Parsley seed of each one quarter of an ounce red Roses as much Hysop and Sage dryed a good quantity of either Harts tongue twelve leaves a quarter of a pound of Figges and as many Raisons still the Figges and Raisons put them all into a new earthen pot with the water cold let them seeth well and then strain the clearest from it drink of this a good quantity morning and afternoone observing good diet upon it it taketh away all Agues that come of heat and all ill heat it purgeth the Lights Spleene Kidneyes and Bladder To Cure the Diseases of the Mother Take six or seaven drops of the Spirit of Castoreum in the beginning of the fit in two or three spoonfulls of posset Ale applying a Plaister of Gavanum to the Navill To kill Warts an approved Medicine Take a Radish root scrape off the out-side of it and rub it all over with salt then set it thus dressed upright in a saucer or some other small dish that you may save the liquor that runneth from it and therewith annoynt your Warts three or four times in a day the oftner the better and in five or six dayes they will consume away Saepe probatum For the Piles Set a Chasin-dish of coales under a close stoole chaire or in a close-stoole case and strew Amber beaten in fine powder upon the coales and sit downe over it that the smoak may ascend up into the place grieved A Medicine for the Piles Take a little Orpine Hackdagger and Elecampane stamp them all together with Boares grease into the form of an Oyntment and say them to the place grieved A Diet for the Patient that hath Vlcers or Wounds that will hardly be Cured with Oyntments Salves or Plaisters Take one pound of Guaicum boyle it in three pottels of Ale with a soft fire to the consuming of two parts but if it be where you may have wild Whay or cheese Whay they are better Let the Patient drink of this morning and evening halfe a pint at a time and let him sweat after it two hours His drink at his Meals must be thus used put into the same vessel where the former was made to the Guaicum that is left three pottels of Ale and not Whey let it boyle to the one halfe let him drink thereof at all times and at his meale which must be but one in a day and that so little that he may rise hungry Thus he must doe for five dayes together but he must first be purged Cowslips Of Cowslips Oyle of Cowslips OYle of Cowslips if the Nape of the Neck be annointed with it is good for the Palsie it comforteth the sinews the heart and the head The use of the Oyle of Wormwood and Oyle of

some Syrupe till it be cold to fill up your glasses A speciall Remembrance in doing them When you Preserve Quinces or make Marmalade take the Kernels out of the raw Quinces and wash off the Jelly that groweth about them in faire water then straine the water and Jelly from the kernels through some fine Cobweb laune and put the same into the Marmalade or preserved Quinces when they are well scum'd but put not so much into your Quinces as into the Marmalade for it will Jelly the Syrupe too much put six or seven spoonfulls of Syrupe into the Jelly Before you put it into the Marmalade you must boyle your Quinces more for Marmalade then to preserve your Quinces and least of them when you make your clear Cakes When you would preserve your Quinces white you must not cover them in the boyling and you must put halfe as much Sugar more for the white as for the other When you would have them red you must cover them in the boyling To Pickle Quinces Boyle your Quinces that you intend to keep whole and unpared Quince Qq Qq Qq Qq ܩ q ٯ ٯ q q ך qof in faire water till they be soft but not too violently for feare you break them when they are soft take them out and boyle some Quinces pared quarter'd and coar'd and the parings of the Quinces with them in the same liquor to make it strong and when they have boyled a good time enough to make the liquor of sufficient strength take out the quartered Quinces and parings and put the liquor into a pot big enough to receive all the Quinces both whole and quartered and put them into it when the liquor is thorow cold and so keep them for your use close covered To make Quince Cakes Prepare your Quinces and take the just weight of them in Sugar beaten finely and searcing halfe of it then of the rest make a Syrupe using the ordinary proportion of a pint of water to a pound of Sugar let your Quinces be well beaten and when the Syrupe is cand height put in your Quince and boyle it to a past keeping it with continuall stirring then work it up with the beaten Sugar which you reserved and these Cakes will tast well of the Quinces To make Printed Quidony of Quinces Take two pound of Quinces paired coared and cut in small pieces and put them into a faire posnet with a quart of saire water and when they are boyled tender put into them one pound of Sugar clarified with halfe a pint of faire water let them boyle till all the fruit fall to the bottom of the posnet then let the liquid substance run through a faire linnen cloath into a clean bason then put it into a posnet and let it boyle till it come to a jelly then Print it in your Moulds and turne it into your boxes You shall know when it is ready to Print by rouling it on the back of a Spoone Of Roses To make sweet Bagges to lay Linnen in Take Damask Rose budds pluck them and dry the leaves in the shadow the tops of Lavender flowers sweet Margerom and Basill of each a handfull all dryed and mingled with the Rose leaves take also of Benjamin Storax Gallingall roots and Ireos or Orris roots twice as much of the Orris as of any of the other beaten in fine powder a peece of cotten wool wetted in Rose water and put to it a good quantity of Murk and Ambergreace made into powder and sprinkle them with some Civet dissolved in Rose water lay the Cotten in double paper and dry it over a chaffia dish of coales Lastly take halfe a handfull of Cloves and as much Cinamon bruised not small beaten mixe all these together and put them up in your Bagge A very good Poultis for any Member swell'd and inflamed and not broken to take away the paine Take three pints of new milk of stale Manchet crums two handfulls or so much as shall make the milk somewhat thick and thereto put two handfulls of dryed red Rose leaves and three ounces of Oyle of Roses boyle all these together to the thicknesse of a Poultisse then let it stand and coole and while it cooleth take a spoonfull of Oyle of Roses and with a warm hand rub the place grieved till the Oyle be dryed in and then lay the Poultisse as warm as you may endure it to the part inflamed doe this morning and evening for three or four dayes as you shall see cause To make a sweet Cake and with it a very sweet water Take Damask Rose leaves Bay leaves Lavinder tops sweet Marjerome tops Ireos powder Damask powder and a little Musk first dissolved in sweet water put the Rose leaves and hearbs into a Bason and sprinkle a quarter of a pint of rose-Rose-water among them and stirring them all together cover the Bason close with a dish and let them stand so covered all night in the morning Distill them so shall you have at once an excellent sweet water and a very fine sweet Cake to lay among your finest linnen Oyle of Roses Take Sallet Oyle and put it into an earthen pot then take Rose leaves clip off all the white and bruise them a little and put them into the Oyle and then stop the top close with past and set it into a boyling pot of water and let it boyle one hour then let it stand alone night upon hot embers the next day take the Oyle and straine it from the Rose leaves into a glasse and put therein some fresh Rose leaves clipt as before stop it and set it in the Sun every day for a fortnight or three weeks Syrupe of Roses Take Damask Roses clip off the white of them and take six ounces of them to every pint of faire water first well boyled and scummed let them stand so as abovesaid twelve hours as you doe in the Syrupe of Violets wringing out the Roses and putting in new eight times then wringing out the last put in onely the juice of four ounces of Roses so make it up as before if you will put in Rubarb take to every two drams slice it string it on a thred hang it within the pot after the first shisting and let it infuse within your Roses Some use to boyle the Rubarb in the Syrupe but it is dangerous the Syrupe prgeth Choller and Melancholly A Conserve of Roses Take red Rose buds clip of all the white bruised and withered from them then weigh them out and taking to every pound of Roses three pound of Sugar stamp the Roses by themselves very small putting a little juice of Lemmons or Rose water to them as they wax dry when you see the Roses small enough put the Sugar to them and beat them together till they be well mingled then put it up in Gally pots or glasses in like manner are the Conserverves of Flowers of Violets Cowslips Marigolds Sage and Sea boise made To Preserve Roses or any other Flowers

Almonds beat them and strayne them with Rose water and sweet Milk from the Cow and put into it two or three pieces of large Mace one graine of Musk two ounces of Isinglasse and so boyle it in a Chafin-dish of coales a quarter of an hour till it will stand which you shall try thus set a saucer in a little cold water so that none come into it and put a spoonfull of the Leach into it and if you see that stand take the other off the fire then you may slice it in what fashion you please To make Almond Butter Blanch one pound of Almonds or more or lesse as you please lay them four hours in cold water then stamp them with some Rose water as fine as you can put them in a cloath and presse out as much Milk as you can then if you think they be not enough beat them and straine them againe till you get as much Milk of them as you can then set it on the fire till they be ready to boyle putting in a good quantity of Salt and Rose-water to turne it after one boyling being turned take it off cast it abroad upon a linnen cloath being holden between two then with a spoon take off the Whey under the cloath so long as any will drop or run then take so much of the finest Sugar you can get as will sweeten it and melt it in as much Rose-water as will serve to dissolve it put thereto so much Saffron in fine powder as will colour it and so steeping the Saffron and Sugar in Rose-water season your Butter therewith when you make it up Oliues To make Almond Cakes Take of Jordan Almonds one pound beat them as you doe for Almond milk draw them through a strainer with the yolks of two or three Eggs season it well with Sugar and make it into a thick Batter with fine flower as you doe for Bisket bread then powre it on small Trencher plates and bake them in an Oven or baking pan and these are the best Almond Cakes To make Paste of Almonds Take one pound of small Almonds blanch them out of hot water into cold then dry them with a cloath and beat them in a stone Morter till they come to Past putting now and then a spoonfull of Rose water to them to keep them from Oyling when they are beaten to fine past take halfe a pound of Sugar finely beaten and searsed put it to your past and beat it till it will twist between your fingers and thumb finely without knots for then it is enough then make thereof Pyes Birds Fruits Flowers or any pretty things printed with Molds and so gild them and put them into your Stove and use them at your pleasure To make a Marchpine Take a pound of small Almonds blanch them and beat them as you doe your past of Almonds then drive it into a sheet of past and spread it on a botome of wafers according to the proportion or bignesse you please then set an edge round about it as you doe about a Tart and pinch it if you will then bake it in a pan or O●en when it is enough take it forth and Ice it with an Ice made of Rose-water and Sugar as thick as batter spread it on with a brush of bristles or with feathers and put it in the Oven againe and when you see the Ice rise white and dry take it forth and stick long comfits in it and set up a staddard in the middest of it so gild it and serve it To make White-Broth with Almonds First look that the Meat be clean washed and then set it on the fire and when it boyleth scum it clean and put some salt into the pot then take Rosemary Time Hysop and Marjerome bind them together and put them into the pot then take a dish of sweet Butter and put it also into the pot amongst the meat and take whole Mase and bind them in a cloath and put them into the pot with a quantity of Verjuice and after that take such a quantity of Almonds as shall serve turne blanch them and beat them in the Morter and then straine them with the broth when your Meat is in and when these Almonds are strained put them in a pot by themselves with some Sugar a little Ginger and also a little Rose water then stir it while it boyle and after that take some sliced Oringes without the kernels and boyle them with the broth of the pot upon a chafin-dish of coales with a little Sugar and then have some Sipits ready in a platter and serve the meat upon them and put not your Almonds in till it be ready to be served Straw-berries Of Straw-Berries A Tart of Straw-Berries PIck and wash your Straw-Berries clean and put them in the past one by another as thick as you can then take Sugar Cinamon and a little Ginger finely beaten and well mingled together cast them upon the Straw Berries and cover them with the lid finely cut into Lozenges and so let them bake a quarter of an houre then take it out strewing it with a little Cinamon and Sugar and so serve it Of Hartichoakes How to make a Hartichoake Pye BOyle your Hartichoakes take off all the leaves pull out all the strings leaving only the bottoms then season them with Cinamon and Sugar laying between every Hartichoake a good piece of Butter and when you put your Pye into the Oven stick the Hartichoakes with slices of Dates and put a quarter of a pint of White-wine into the Pye and when you take it out of the Oven doe the like againe with some butter and sugar and Rose-water melting the butter upon some coales before you put it into the Pye To keep Hartichoakes for all the yeare The fittest time is about Michaelmas and then according to the proportion of Hartichoakes you will keep seeth a quantity of water in a pot or pan seasoning it so with white salt that it may have a reasonable tast then put a fit quantity of white salt into the water and boyle them together and scum them well then put a good quantity of good Vineger to them to make the liquor somewhat sharp and boyle it again then parboyle your Hartichoakes that you mind to keep in another liquor take them out of it and let them coole then set your first liquor againe on the fire to boyle and scumming it throughly let it coole againe when it is throughly cold put it up in some firkin or large earthen pot and put in your Hartichoakes to them handsomely for bruising them then cover them close from the aire and so keep them to spend at your pleasure To Preserve Hartichoakes Heat water scalding hot first then put in your Hartichoakes and scald them and take away all the bottomes and leaves about them then take Rose water and Sugar and boyle them alone a little while then put the Hartichoakes therein and let them boyle on a soft fire

Take one pound of Roses three pound of Sugar one pint of Rose water or more make your Syrupe first and let it stand till it be cold then take your Rose leaves having first clipt off all the white put them into the cold Syrupe then cover them and set them on a soft fire that they may but simper for two or three hours then while they are hot put them into pots or glasses for your use How to Preserve Barbaries First take the fairest Barbaries and of them the greatest bunches you can get and with a needle take out the stones on the one side of them then weigh out to every halfe pound of them one pound of Sugar put them into a Preserving pan strow the Sugar on them and let them boyle a quarter of an hour softly then taking out the Barbaries let the Syrupe boyle a quarter of an hour more then put in the Barbaries againe and let them boyle a pretty while with the Syrupe then take them from the Syrupe and let them both stand till they be cold and so put them up To keep Barbaries to garnish your Meat Take the worst of them and boyle them in faire water and straine the liquor from them and while the liquor is hot put it into your Barbaries being clean picked and stop them up and if they A Rose mould much wash them throughly in the liquor then boyle the liquor againe and strayne it and let it coole then put it to your Barbaries againe Conserve of Barbaries Take your Barbaries pick them clean in faire branches and wash them clean and dry them on a cloath then take some other Barbaries and boyle them in Clarret wine till they be very soft then straine them and rub them so well through the strainer that you may know the substance of them and boyle up this matter thus strained out till it be very sweet and somwhat thick then setting it by till it be cold and then put in your branches of Barbaries into gally pots or glasses and fill it up with the cold Syrupe and so shall you have both Syrupe and also Barbaries to use at your pleasure Of Almonds To make Almond Biscate STeepe one pound of Almonds so long in cold water till they will blanch then put them in Rose-water and beat them in so much Rose-water as will keep them from growing to an Oyle and no more take one pound of Sugar beaten very fine and sifted through a Searce take the whites of six Eggs beat to a froth as you use to doe for other Bisket with a spoonfull of fine flower set the Almonds and Sugar on a soft Charcoal fire let them boyle together till they be very thick and so let them stand till they be almost cold then beat the Eggs and that together put in a little Muske for the better tast if you please then lay them upon papers in what proportion you will and dry them in an Oven with a flack fire To make Almond Milke Take a rib of Mutton or Veale or rather a Chicken boyle it in faire water put thereto French Barley a Fennill root a Parsly root Violet leaves Strawberry leaves and Cinquefoyle leaves and boyle them all together till the meat be over boyled then strayne out the liquor from the rest while they are boyling blanch a proportion of Almonds answerable to the liquor beat them well in a clean stone Morter and then grind them therein with Rose water and Sugar and when they are well ground put in all your liquor by little and little and grind with them till they be all well Compounded and then strayne it into a faire glasse and use it at your pleasure An approved Medicine for the running of the Reines Make Almond Milke of Plantine water or else boyle Plantine in the liquor whereof you make your Almond Milk take a quart of it and put thereto three spoonfulls of Lentive farine and three spoonfulls of Cinamon water take of this at six in the morning a good draught two hours before dinner another at four of the clock in the afternoon a third and two hours after supper a fourth and twice or thrice between meals eat a spoonfull of Conserve of Red Roses at a time Oyle of Almonds Take Almonds blanch them and put them into a pot and set that pot in another pot of water that boyleth and the steam of the seething pot will arise and enter into the por with the Almonds and that will become Oyle when they are stamped and wringed through a cloath Thus they make Oyle of the kernels of Filberts Walnuts c. A Barley Cream to procure sleep or Almond Milke Take a good handfull of French Barley wash it cleane in warme water and boyle it ina quart of fayre water to the halfe then put out the water from the Barley and put the Barley into a pottell of new clean water with a Parsley and a Fennell root clean washed and picked with Bourage Buglos Violet leaves and Lettice of each one handfull boyle them with the Barley till more then halfe be consumed then strayne out the liquor and take of blanched Almonds a handfull of the seeds of Melons Cucumbers Citralls and Gourds husked of each halfe a quarter of an ounce beat these seeds and the Almonds together in a stone morter with so much Sugar and Rose-water as is fit and strayne them through a cleane cloath into the liquor and drink thereof at night going to bed and in the night if this doth not sufficiently provoke sleep then make some more of the same liquor and boyle in the same the heads or a little of white Poppey An Oyntment to kill the Worms in little Children For stomach Wormes annoynt the stomach with Oyle of Wormwood and the belly with Oyle of sweet Almonds for belly Wormes take all of Wormwood Oyle of Savine and the Powder of Aloe Cicatrina finely beaten annoynt the belly therewith morning and evening You must not use Savine in Medicines for Mayden Children but in stead of Oyle of Savine take as much of an Oxes Gall. To make the best white Puddings Take a pound of Almonds blanch them stamp them putting in a little Milk sometime to them in the stamping then put to them three handfulls of fine Flower or as much grated bread first baked in an Oven six Eggs well beaten a good deale of matrow cut in little pieces season them with Nutmeg and Sugar three spoonfulls of Rose-water and a little Salt temper them all together with as much Cream as will serve to wet or mingle them and so fill them up An Almond Caudle Blanch Jordan Almonds beat them with a little small Ale and strayne them out with as much more Ale as you minde to make your Caudle of then boyle it as you doe an Egg Caudle with a little Mace in it and when it is off the fire sweeten it with Sugar To make fine white Leach of Almonds Take halfe a pound of small

Mint Oyle of Wormwood is good for straines and bruises and to comfort the stomach it is made of the green Hearb as are the Oyle of Cammomile Rue and Mint are made Oyle of Mint comforteth the stomack overlayed or weakned with Casting it doth drive back or dry up Weomend breasts and doth keep them from being soare being therewith annointed Syrupe of Cowslips Instead of running water you must take distilled water of Cowslips put thereto your Cowslip flowers clean picked and the green knobs in the bottome cut off and therewith boyle up a Syrupe as in the Syrupe of Roses is shewed it is good against the Frensie comforting and staying the head in all hot Agues c. It is good against the Palsie and procures a sick Patient to sleep it must be taken in Almond-milk or some other warm thing To keep Cowslips for Salates Take a quart of White wine Vineger and halfe a quarter of a pound of fine beaten Sugar and mix them together then take your Cowslips pull them out of the podds and cut off the green knobs at the lower end put them into the pot or glasse wherein you mind to keep them and well shaking the Vineger and Sugar together in the glasse wherein they were before powre it upon the Cowslips and so stirring them morning and evening to make them settle for three weeks keep them for your use To Conserve Cowslips Gather your Flowers in the midst of the day when all the dew is off then cut off all the white leaving none but the yellow blossome so picked and cut before they wither weigh out ten ounces taking to every ten ounces of them or greater proportion if you please eight ounces of the best refined Sugar in fine powder put the Sugar into a pan and candy it with as little water as you can then taking it off the fire put in your Flowers by little and little never ceasing to stir them till they be dry and enough then put them into glasses or gally pots and keep them dry for your use These are rather Candied then Conserved Cowslips To Preserve all kinde of Flowers in the Spanish Candy in Wedges Take Violets Cowslips or any other kinde of Flowers pick them and temper them with the pap of two roasted Apples and a drop or two of Verjuice and a graine of Muske then take halfe a pound of fine hard Sugar boyle it to the height of Manus Christi then mix them together and pour it on a wet Pye plate then cut it in Wedges before it be through cold gild it and so you may box it and keep it all the year It is a fine sort of Banquetting steffe and newly used your Manus Christi must boyle a good while and be kept with good stirring A Medicine to break and heale sore breasts of VVomen used by Mid-wives and other skillfull VVomen in London Boyle Oatmeale of the smallest you can get and red Sage together in running or Conduict water till it be thick enough to make a Plaister and then put into it a fit proportion of Honey and let it boyle a little together take it off the fire and while it is yet boyling hot put thereto so much of the best Venice Terpentine as will make it thick enough to spread then spreading it on some soft leather of a good thick linnen cloath apply it to the brest and it will first break the soare and after that being continued will also heale it up A Medicine that hath recovered some from the Dropsie whome the Physitian hath given over Take green Broome and burne it in some clean place that you may save the ashes of it take some ten or twelve spoonfulls of the same Ashes and boyle them in a pint of White-wine till the vertue of it be in the wine then coole it and drayne the wine from the dreggs and make three draughts of the Wine and drink one fasting in the morning another at three in the afternoone another last at night neer going to bed Continue this and by Gods grace it will cure you An especiall Medicine for all manner of Poyson Take Hemp seed dry it very well and get off the husks and beat the Hemp-seed into fine powder take Mintes also dry them and make them into powder boyle a spoonfull of either of these in halfe a pint of Goats milk a pretty while then put the milk into a cup to coole and put into it a spoonfull of Treacle and stir them together till it be coole enough then drink it in the morning fasting and eat nothing till noon or at least two hours doe the like at night and use it so three dayes and it will kill and overcome any poyson Doctor Lewin'sVnguentum Rosatum good for the heat in the Back Take a certain quantity of Barrowes grease Oyle of sweet Almonds and Rose-water either red or damask of each a like quantity but of neither so much as of the Hoggs grease beat them together to an Oyntment put it in some gally pot and when you would use it heat it and therewith annoynt the Back and Reins Of Beanes To defend Humours TAke Beanes the rinde or the upper skin being pul'd off bruise them and mingle them with the white of an Egg and make it stick to the temples it keepeth back humours flowing to the Eyes To dissolve the Stone which is one of the Physitians greatest secrets Take a peck of green Beane cods well cleaved and without dew or rain and two good handfulls of Saxifrage lay the same into a Still one row of Bean cods another of Saxifrage and so Distill another quart of water after this manner and then Distill another proportion of Bean codds alone and use to drink oft these two Waters if the Patient be most troubled with heat of the Reins then it is good to use the Bean codd water stilled alone more often and the other upon comming downe of the sharp gravell or stone Vnguentum Sanativum Take of Terpentine one pound Wax six ounces Oyle of Commomile Beanes halfe a pint put all these together in a pan and put to them a handfull of Cammomile bruised or cut very small boyle them upon a soft fire till they be well melted and no more then take it from the fire and strayne it into a clean pan and so let it coole all night and in the morning put it up for your use This Oyntment is good for any cut wound or breaking of the flesh it eateth away dead flesh and ranklings and doth heale againe quickly A Serecloath for all Aches Take Rossen one pound Perrossen a quarter of a pound as Mastick and Deer sewet the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two drams boyle all these together in Oyle of Cammomile and keep it for your use An Oyntment to be made at any time of the yeare and is approved good and hath helped old Paines Griefes and Aches Take Steers Gall

againe For one that cannot make water Take the white strings of Filmy roots of Primroses wash them very clean and boyle of them halfe a handfull in a pint of Beer or White-wine till halfe be consumed then straine it through a clean cloath and drink thereof a quarter of a pint somewhat warme morning and evening for three dayes it will purge away all viscous or obstruction stopping the passage of the water probatum To kill the Ring-worme and heat thereof Take a quart of White wine vineger boyle therein of Woodbine leaves Sage and Plantaine of each one handfull of white Coperas one pound of Allum as much as an Egge when it is boyled to halfe a pint straine out the liquor and therewith wash the soare as hard as you can suffer it To make a Water for all VVounds and Cankers Take a handfull of red Sage leaves a handfull of Selandine as much Woodbine leaves then take a gallon of Conduict water and put the hearbs in it and let them boyle to a pottell and then strayning the Hearbs through a strainer take the liquor and set it over the fire againe and take a pint of English Honey a good handfull of Reche Allum as much of white Copperas tinne beaten a penny worth of Graines bruised and let them boyle all together three or four warms and then let the scum be taken off with a feather and when it is cold put it in an earthen pot or bottell so as it may be kept close and for an old Wound take of the thinnest and for a green Wound of the thickest and having dressed them with this Water cover the soare either with Veale or Mutton and skin it with Dock leaves For a Swelling that cometh suddenly in mans Limbs Take Harts tongue Chersoyle and cut them small and then take dreggs of Ale and Wheat Branne and Sheeps ' tallow molten and doe all in a pot and seeth them till they be thick and then make a Plaister and lay it to the swelling Of Apricocks To dry Apricocks TAke them when they be ripe stone them and pare off their rindes very thin then take halfe as much Sugar as they weigh finely beaten and lay them with that Sugar into a silver or earthen dish laying first a lay of Sugar and then of Fruit and let them stand so all night and in the morning the Sugar will be all melted then put them into a Skillet and boyle them apace scumming them well and as soon as they grow tender take them off from the fire and let them stand two dayes in the Syrupe then take them Aprecocks out and lay them on a fine plate and so dry them in a Stove Clear Cakes of Quinces or Apricocks Take of the best Sugar finely beaten and searced one pound to a pound of Quinces or Apricocks set your Sugar upon a chasin dish of coales and dry it above halfe an houre then cooling it stir into it a little Musk and Ambergreese finely beaten and powdered then pare your Quinces and boyle them in faire water whole till they be tender and not covering them for so they will be white then take them and scrape off all the Quince to the coare into a filver dish and boyle it therein till it grow dry which you shall perceive by the rifing of it up when it is thus well dryed take it off let it coole and strew on the Sugar letting some other to strew it till it be all throughly wrought in then lay it out on glasses plates or prints of Flowers or letters an inch thick or lesse as you please The best way to Preserve Apricocks Take the weight of your Apricocks what quantity soever you mind to use in Sugar finely beaten pare and stone the Apricocks and lay them in the Sugar in your preserving pan all night and in the morning set them upon hot embers till the Sugar be all melted then let them stand and scald an hour then take them off the fire and let them stand in that Syrupe two dayes and then boyle them softly till they be tender and well coloured and after that when they be cold put them up in glasses or pots which you please Of Lillies The use of Oyle of Lillies OYle of Lillies is good to supple mollifie and stretch sinews that be shrunk it is good to annoynt the sides and veines in the fits of the Stone To Candy all kinde of Flowers as they grow with their stalks on Take the Flowers and cut the stalks somewhat short then take one pound of the whitest and hardest Sugar you can get put to it eight spoonfulls of Rose water and boyle it till it will roule between your singers and your thumb then take it from the fire coole it with a stick and as it waxeth cold dip in all your Flowers and taking them out againe suddenly lay them one by one on the bottome of a Sive then turne a joyned stoole with the feet upwards set the sive on the feet thereof cover it with a faire linnen cloath and set a chafin-dish of coales in the middest of the stoole underneath the sive and the heat thereof will run up to the five and dry your Candy presently then box them up and they will keep all the year and look very pleasantly To make the Rock Candies upon all Spices Flowers and Roots Take two pound of Barbary Sugar Clarifie it with a pint of water and the whites of two Eggs then boyle it in a posnet to the height of Manus Christi then put it into an earthen Pipkin and therewith the things that you will Candy as Cinamon Ginger Nutmegs Rose huds Marigolds Eringo roots c. cover it and stop it close with clay or paste then put it into a Still with a leasurely fire under it for the space of three dayes and three nights then open the pot and if the Candy begin to come keep it unstopped for the space of three or four dayes more and then leaving the Syrupe take out the Candy lay it on a Wyer grate and put it in an Oven after the bread is drawne and there let it remaine one night and your Candy will dry This is the best way for rock Candy making so small a quantity The Candy Sucket for green Ginger Lettice Flowers Whatsoever you have Preserved either Hearbs Fruits or Flowers take them out of the Syrupe and wash them in warm water and dry them well then boyle the Sugar to the height of Candy for Flowers and draw them through it then lay them on the bottome of a Sive dry them before the fire and when they are enough box them for your use This is that the Comfet-makers use and call Sucket Candy Of Grapes Syrupe Gresta or a Syrupe of Vnripe Grapes Take a good basket full of unripe Grapes set them three dayes in a vessel after they be gathered stamp them and straine out the juice out of them take thereof six quarts boyle it with a soft fire till