Wormwood Gum-arabick Mastich Cyprus Costus Ginger of each half an ounce Calamus Aromaticus Olibanum Aloes of each three drams Cloves Mace Cinnamon Spikenard Nutmegs Gallia Moschata Schaenanthis of each one dram and a half with Rob of Quinces make it into an emplaister and when you have spread it upon a cloth persume it with wood of Aloes and apply it to your stomack 167 A Preservative against the Pestilence when it is first suspected Take a half-penny weight of English Saffron two pennie weight of Bole Armanack one penny weight of Mace made all in fine powder and of Treacle the quantity of a hasell nut put them all in small Ale luke-warm mixe it well with the Ale and let the partie drinke it and lie down on a bed and lay upon him a temperate quantity of clothes and so let him sweat two hours 168 An approved good drink for the Pestilence Take six spoonfuls of Dragon water two good spoonfuls of wine vinegar two penny weight of English Saffron and as much treacle of Jane as a little Walnut resolve all these tother upon the fire and let the Patient drink it blood-warme within twenty hours or sooner that he is sick and let him neither eate nor drink six hours after but lie so warme in his bed that he may sweat This expelleth the disease from the heart and if he be disposed to a sore it wil straightwaies appear which you shall draw out with a plaister of Flos Unguentorum 169 A medicine for the Plague Take of Setwal grated one root of Jane treacle two spoonfuls of Wine vinegar three spoonfuls make all these more then luke-warm steep them well together and drink them off at once Sweat after this six or seven hours and it wil bring forth the plague sore To break which lay a roasted Onion also seeth a white Lillie root in Milk til it be as thick as a Pultis and lay it to the same If these faile lance the sore and so draw and heal it with salves for Botches or Boils 170 Signs of death in the Plague Take a live Frog and lay the belly of it next the sore if the Patient will escape the Frog wil burst in a quarter of an houre then lay on another and this you shall doe til more do burst for they draw forth the venome If none of the frogs do burst the party wil not escape This hath been frequently proved Some say a dried toad will do it better 171 A water to drive out any infection Take Dragons Angelica Rue Wormwood of each a handfull chop them pretty smal and steepe them in a quart of White-wine twenty four hours then distil them in a Stil and reserve the water in a glasse close stopped Give to the sick Patient six or seven spoonfuls hereof at a time fasting and let him fast an hour and an halfe after and keep himself very warm in his bed or otherwise 172 A Medicine for a Plurisie Stitch or VVind offending in any part of the Body Gather the young shoots of Oak after the fall of a Wood and picking out the tenderest and softest of them especially those which look reddest bind them up together in a Wet paper and rost them in hot Embers as you doe a Warden whereby they will dry to a powder of which powder let the patient take a spoonful in a little Posset Ale or Beer warmed in the morning fasting after it two hours or more if he be able doing the like about three afternoon and two hours after supper four or five daies together which thus done in the beginning of the disease is by often experiments found to cure such windy pains in the side stomack or other parts of the body You may dry them also in a dish in an oven after the bread is drawn you shall do well to gather enough of them in the spring and make good store of the powder then to keep for all the yeare following 173 A great and sore Plurisie cured by M. R. A certain man of 24 years old was vexed with a most grievous Plurisie with a pricking shooting and a cough with a continual fever and inflamation of the tongue First there was good store of blood taken from the liver vein on that side where the pain was then were these syrups that do decoct and purge ministred unto him Take Syrupi de Liquoritia de Hysopo acetosae ana one ounce Oximelitis squilitici acet squilit ana three drachms make thereof a loch Of this he licked in the morning with a liquorice stick which caused him to spit easily and took away the heat or burning of the tongue being used with this direction following of French barley three ounces Carduus Benedictus M. 1. Roses Violets ana P. 1. Liquorice scraped three drams three figs Raisins a pound and a half Sugar Candy two ounces Boil them in sixteene pound of water till two pound be wasted and so to drink them cold His diet was also light and thin as broth and drink c. 174 To take away Pock holes or any spots in the face Wet a fine cloth in white Rosewater and set it all night to freeze and then lay it upon your face till it be dry also take three Poppies the redest you can get and quarter them taking out the garbage then still them in a quart of new milk of a red Cow and with the water thereof wash your face 175 A Pultis to stay fluxes proceeding from a cold cause to be applied to the Belly Take oasts of Bread steeped in vinegar six ounces beat it in a mortar and adde Mace Mastick Mirtle Berries stones of Raisins Galany Cloves flowers of Pomegranates of each one ounce oyl of Wormwood and Mints of each two ounces Make a Cataplasm 176 For the heat of the Back Take oyl of Roses six ounces and an half and put it to a little wax and foure drops of vinegar and annoint the Back therewith 177 Astma or the Ptisick and its cure This disease is cured four manner of waies First by letting blood under the tongue cutting those veins overtwhart and sucking them as much as may be which evacuates and opens the opilation of blood and easeth the lungs of all the offending matter Secondly By taking a dose of Aromatico Leonardo which evacuateth the stomack of all evil qualities that offend the lungs Thirdly By eating every morning for a month together one ounce of Electuario de Althea Fourthly By annointing the stomack every night with Magno liquore For speeding the cure take every ten daies a dose of Electuario Angelica Leonardo and keep a sober diet refraining Fish Pork Slimie things spice baked meats cheese and such like which nourish grosly and infect the blood 178 A very good Poultesse for any Member swelled and inflamed and not broken to take away the pain Take three pints of new milk of stale Manchet crummes two handfuls or so much as shall make the milk somewhat thick adde thereto
THE LADIES CABINET ENLARGED and OPENED Containing Many Rare Secrets and Rich Ornaments of several kindes and different uses Comprized Vnder three general Heads Viz. of 1. Preserving Conserving Candying c 2. Physick and Chirurgery 3. Cookery and Houswifery Whereunto is added Sundry Experiments and choice Extractions of Waters Oyls c. Collected and practised By the late Right Honorable and Learned Chymist The Lord RUTHUEN With A particular Table to each Part. London Printed by T. M. for M. M. G. Bedell and T. Collins at the middle Temple-Gate Fleet-street 1654. To the Industrious improvers of Nature by Art especially the vertuous Ladies and Gentlen omen of this Land Courteous Ladies c. THe former Edition of this cal it what you please having received a kind entertainment frō your Ladiships hands for reasons best known to your selves notwithstanding the disorderly and confused jumbling together of things of different kinds hath made me who am not a little concerned therein to bethink my self of some way how to encourage and requite your Ladiships Pains and Patience vertues indeed of absolute necessity in such brave employments there being nothing excellent that is not withall difficult in the profitable spending of your vacant minutes For this purpose I resolved at least to smooth your way a little by bringing each particular to its proper head or since it s called A Cabinet laying each Jewel in his peculiar box and so having fitted it for readier use to have sent it abroad again to salute your gentle hands the second time But hearing in the mean time of certain rare Experiments and choice extractions of Oyls Waters c. the practice of a Noble hand and of approved Abilities to testifie how ready I am to further ingenuous undertakings in this kind I have with much pains and some charges sought after and at length happily purchased them for you Al which with the addition of many other Secrets of several kinds and I hope of valuable concernment I have so incorporated together if I may so say and methodically digested that they may be the more easily and profitably improved And lest any thing might yet be lacking on my part I have caused somewhat like an alphabetical Table to be affixed to every part by the help whereof you may quickly view the particulars of your Treasury and know where to find them at pleasure The whole Cabinet consisteth of three Divisions in each whereof are contained many pleasant and precious pieces of different kinds both for ornament and profit In the first you shall find a delightful Confectionary of Preserves Conserves Candies Syrups and such like and how to make and use them In the second you may take notice of very many and rare Secrets in nature belonging both to Physick and Chirurgery not unworthy the knowledg and practice of most piercing spitits And in the third are set down excellent patterns for the neatest Cooks and good Houswifes The most stately of the three is that in the midst the more delightful are set on each side This like a magnificent palace stands above them these like places of pleasure stand about it Here you may sport there you may rest These are for pomp the other for safety But lest I should be thought tedious to little purpose or any way to endeavour to byasse your affections or abridg your freedom I shall thus leave you at liberty as Lovers in Gardens to follow your own fancies Take what you like and delight in your choice and leave what you list to him whose labour is not lost if any thing please M. B. Experiments in Preserving Conserving and Candying c. PRESERVING 1. The best way to Preserve Quinces white FIrst pare and core the Quinces and boyl them in fair water till they be very tender not covering them Then taking them out of the water take to every pound of them two pound of Sugar and half a Pint of water and boyle it to a sirrup scumming it well then put in some of the Jelly that is washed from the Quince kernels and after that making it boyle a little put in your Quinces boyl them very fast keeping the holes upwards as neer as you can for fear of breaking and when they are so tender that you may thrust a rush thorow them take them off and put them up in your glasses having first saved some sirrup till it be cold to fill up your glasses 2. A Speciall remembrance in doing them When you Preserve Quinces or make Marmelade take the Kernels out of the raw Quinces and wash off the Jellie that groweth about them in fair water Then straine the water and Jelly from the kernels through some fine Cobweb Lawne put the same into the Marmelade or Preserved Quinces when they are well scummed But put not so much into your Quinces as into the Marmelade for it will Jelly the sirrup too much Put six or seven spoonfuls of sirrup into the Jellie before you put it into the Marmelade you must boyle your Quinces more for Marmelade then to preserve your Quinces and least of all 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 3. To Preserve Barberies Choose the fairest bunches of Barberies you can g◠pick off the withered and shrunk berries and wash them clean drying them in a clean cloth Then take another good quantity of Barberies well picked and boyl them in Clarret wine till they be soft then straine them well through a strainer rubbing or wringing them through boyl this liquor so strained out with Sugar till it be very sweet and thick and then let it stand till it be cold Then put your bunches or branches of Barberies into gallipots or glasses and fill them up with this liquor and so shall you have both sirrup of Barberies and preserved Barberies 4. Another way to preserve Barberies First take the fairest Barberies 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 half 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 Barberies let the sirrup boil a quarter of an hour more then put in the Barberies again and let them boyl a pretty while with the sirrup then take them from the sirrup let them both stand till they be cold and so put them up 5. To preserve all kind of Flowers in the Spanish Candy in Wedges Take Violets Cowslips or any other kind of flowers pick them and temper them with the pap of two roasted Apples and a drop or two of Verjuyce and a grain of Muske then take half a pound of fine hard Sugar boil
them in cold water and pill off the bark and weigh as much sugar as they weigh and a little more water then will wet the sugar set them on a fire and when they boil up take them off and let them stand two dayes and boil them again once more 18 To preserve Pomecitrons Of your Pomecitrons take one pound and a half and cut them some in halves some in quarters and take the meat out of them and boil them tender in fair water then take two pound of clarified sugar and make syrup for them and let them boil in syrup a quarter of an hour very gently then take them up and let your syrup boil till it be thick and then put it into your Pomecitrons and you may keep them all the yeer If you please you may pare some of them for some delight to have them in the skin and some pared 19 To preserve Eringo roots Take Eringo roots fair and not knotty one pound and wash them clean and when they be washed set them on the fire and boil them very tender pil off their outermost skin but see you break them not as you pare them put them into cold water and let them all remain there till all be finished and then you must take to every pound of roots three quarters of a pound of clarified sugar and boil it almost to the height of a syrup and then put in your roots but look that they boil very gently together with as little steering as may be lest they break until they be enough and when they be cold put them up and keep them 20 To preserve Raspices Take of your fairest and wel-coloured Raspices and pick off their stalks very clean then wash them but in any wise bruise them not then weigh them and to every pound of Raspices you must take six ounces of hard sugar and six ounces of sugar-candy and clarifie it with half a pint of fair water and four ounces of juice of Raspices being clarified boil it to a weak syrup and then put in your Raspices stirring them up and down and so let them boil til they be enough which to know you must take some of the syrup with one Raspice and let it cool and if it will scarce run out it is enough and being cold you may put them up and keep them all the yeer 21 To preserve Enula Campana roots Take of your Enula Campana roots and wash them scrape them very clean and cut them thin to the pith the length of your little finger and as you cut them put them in water and let them lie in water thirtie daies shifting them twice every day to take away the bitterness weigh them and to every pound of roots take twelve ounces of clarified sugar first boiling the roots as tender as a chicken and then put them into the clarified sugar and let them boil upon a gentle fire until they be enough and let them stand off the fire a good while and betwixt hot and cold put them up for your use 22 To Conserve Cowslips Gather your flowers in the midst of the day when all dew is off them cut off all the white leaving none but the yellow blossomes of them so picked and cut before they wither weigh out ten ounces taking to every ten ounces of them or greater proportions if you please eight ounces of the best refined sugar in fine powder put the sugar into a pan and candy it with as little water as you can then taking it off the fire put in your flowers by little and little never ceasing to stir them til they be dry and enough then put them into Glasses or Gally-pots and keep them dry for your use These are rather candied then conserved Cowslips 23 A Conserve of Roses Take red Rose buds clip all the white bruised and withered from them then weigh them out and taking to every pound of Roses three pound of sugar stamp the Roses by themselves very small putting a little juice of Lemmons or Rosewater to them as they wax drie when you see the Roses small enough put the sugar to them and beat them together til they be wel mingled then put it up in Gallipots or Glasses In like sort are the Conserves of flowers of Violets Cowslips Marrigolds Sage and Scabious made 24 The use of Conserve of Violets and Cowslips That of Cowslips doth marvellously strengthen the brain preserves against madnesse against the decay of memorie stoppeth Head-ach and most infirmities thereof For Violets it hath the same use that the sirup hath Vide among Syrups 25 The use of Conserve of Marigolds Conserve of Marigolds taken fasting in the morning is good for melancholy cureth the trembling and shaking of the heart is good to be used against the plague and corruption of the air 26 Of Sage flowers It preserveth against meloncholy doth dry and comfort the Stomack cureth an old cough and openeth the stopping of the Liver 27 Scabious flowers These cleanse the brest and lungs take away old Coughs Impostumes of the brest and all inward parts Probatum 28 Conserve of Barberries Take your Barberries pick them clean in fair branches and wash them clean and dry them on a cloth then take some other Barberries and boil them in claret wine til they be very soft then straine them and rub them so wel through the strainer that you may know the substance of them and boil up this matter thus strained out til it be very sweet and somewhat thick then setting it by til it be cold and then put your branches of Barberies into Gallipots or glasses and fill it up with the cold syrup and so shall you have both syrup and also Barberies to use at your pleasure 29 The Cordial Conserve Take the Flowers of Rosemarry Buglosse and Borage well picked the flowers of Clove Gilliflowers Pauncies Violets Cowslips Red Roses Damaske Roses and Marigolds clipt from their white of each two ounces put to every of them three ounces of Sugar very finely beaten and searced and stamp them all together to a Conserve and keep it in a Gallipot When you would use it take the quantity of a small Walnut every morning fasting 30 To make Muscadine Comfits Take four ounces of double refined sugar finely beaten and searced put thereto two grains of Musk a penniweight of Orris root in powder beat it to perfect fine paste then roll it as thin as paper and cut it like to Diamonds with your knife as with a fine jagged Rowell cutter so drie them in your Stove and keepe them 31 To make black Clove Comfits Take two ounces of Cloves dried in a dish in the Oven beat them to very fine powder then take four ounces of sugar finely beaten and searced adde to that two or three Date stones burned and made into fine powder which bringeth your paste to the blacknesse mix with all these Gumme Dragon steeped in Rosewater beat it up into a comfit paste rol it in
half into the sirup as you pare them and so let them boile stil scumming them til the sirup be almost all wasted away within three or four spoonfuls then take out the Pippins lay them on plates and dry them in a stove 42 A way to drie Cherries Take three quarters of a pound of sugar and a pound of good Cherries their stalks and stones taken from them then put a spoonful of clean water in the skillet and so laie one laie of Cherries and another of sugar til your quantitie be out then set them on the fire and boil them as fast as conveniently you can now and then shaking them about in the skillet for fear of burning and when you think they are enough and clear then take them off the fire and let them stand till they be half cold then take them out as clear from the sirup as you can and lay them one by one upon sheets of Glasse setting them either abroad in the Sun or in a window where the Sun may continually be upon them If they drie not so fast as you would have them then in the turning scrape some loaf sugar finely upon them but add no greater heat then the Sun wil afford which wil be sufficient if they be wel tended and let not dew fall on them by any means but in the evenings set them into some warm cupboard 43 How to keep Apples Pears Quinces Wardens c. all the yeer dry Pare them take out the coars and slice them in thin slices laying them to dry in the Sun in some stone or metalline dishes or upon an high frame covered with course canvas now then turning them and so they wil keep all the yeer 44 How to dry Fruits in the Sun If it be smal fruit you must dry them whole by laying them abroad in the hot Sun in stone or pewter dishes on iron or brass pans turning them as need requires 45 To make Quidony of Cherries Take your Cherries while they are red at the stone put out the stones and boil them til they be broken then strain then thorow a very clean strainer and take the matter strained forth boil it again and giving it in the boiling as much sugar as is sufficient when you think it thick enough put it into your boxes 46 To make printed Quidony of Quinces Take two pound of Quinces pared coated and cut in small pieces put them into a clean posnet with a quart of fair water and when they are boiled tender put into them one pound of sugar clarified with half a pint of fair water let them boil till all the Fruit fall to the bottome of the Posnet then let the liquid substance run through a fair linnen cloth into a clean Bason then put it into a Posnet and boil it til it come to a Jellie then print it in your moulds and turn it into your boxes you shall know when it is ready to print by rowling on the back of a Spoon 47 To make Quidony of Pippins Take two pound of Pippins pare core and quarter them and put them into a quart of fair water boil them til they begin to break then put in a pound of Brasil sugar clarified with half a pint of water and the white of an egge boil them then til the fruit fal to the bottome then take it up draw all the liquid substance from it as in your Quinces and boil it in a posnet til it come into a Jellie trie it on the back of a spoon and when it is ready to print put it into your Moulds and when it is cold turn it off upon wet Trenchers and put it into boxes 48 To make Quidony of Raspices Take a quart of red Raspices put them into a wodden dish with three spoonfuls of fair water bruise them all to pieces with a spoon or a rolling pin then strain them through a cloth into a fair dish season it with half a pound of Sugar finely beaten boile it on a Chafindish of coals stirring it till it come to a Jellie your trial is on the back of a spoon as in all other Jellies and when it is ready for the print print it and it will be a very orient colour you must not put too much water to the Raspices for they wil not abide too much boiling for losing their colour 49 Colours for fruitage Saffron is the best yellow Sap green the best green Indian Lake the best red All your colours must be tempered with Gumme water made of Rasewater 50 To make all kind of turned works in fruitage hollow Take the strongest bodied sugar you can get boil it to the height of Manus Christi then take your stone or rather Pewter Moulds being made in three pieces tie the two great pieces together with Inkle then powre in your sugar being highly boyled turn it round about your head apace and so your fruitage wil be hollow whether it be Orange Lemmon or whatsoever your Mould doth cast after they be cast you must colour them after their natural colours 51 To make Dia Citonicum as it is called but rightly Dia Cydonium Take four or five very fair Quinces pare them quarter them core them and boil them in a Pipkin with a pint of fair water when they are tender put to them halfe a pint of red wine vinegar and one pound of sugar let them boil an hour after it and then let the sirrup and all run thorow a strainer into a fair posnet and let it there boil til it come to a Jellie as thick as Quidony then put it up into a glasse or gallipot This is a most special Cordial and comfortable matter for a sick body 52 To cast all Kind of Sugar-works into moulds Take one pound of Barbarie sugar clarifie it with the white of an egge boil it til it rol between your finger and your thumb then cast it into your standing moulds being watered two houres before in cold water take it out and gild them to garnish a Marchpane with them at your pleasure 53 The names and use of your Sugars Refined sugar hard and white is best for paste of Genua and to cast all kind of sugar works Barbary sugar is best to preserve withal Brasile sugar white and dry is best to make Quidony 54 The names and prices of Gummes for Sugar work Gumme dragon the ounce iiii d Red Rosset the ounce i. d Sap green the ounce ii d Indian Lake ii d. weight iii. d Fine gold the booke xvi d Party gold the booke vi d Buy your Gold at the Gold-beaters your Gummes and your colours at the Talbut in Newgate Market 52 To make Jumbols Of almonds being beaten to paste take half a pound with a short cake being grated and two egges two ounces of carroway seeds being beaten and the juce of a Lemmon and being brought into a paste roule it into round strings then cast it into knots and so bake it in an oven and
when they are baked ice them with Rosewater and sugar and the white of an egge being beaten together then take a feather and gild them then put them again into the oven and let them stand in a little while and they wil be iced clean over with a white ice and so box them up and you may keep them all the year 56 To make Paste of Carrots Take Carrot roots boil them take out of the pith one pound paring off all the outside beat the pith in a Morter with half a pint of Rosewater then take one pound of Sugar finely beaten and the yolks of sixteen egges beat them with the Carrots altogether then put it in a dish and dry it and being thus made into paste put it to what use or in what fashion you like best 57 To make the Macaroones Blanch a pound of the best Almonds and put them in fair cold water as you blanch them then drie them out of the water in a clean cloth and beat them in a morter then take a sawcer full of Rose water wherein of music and Ambergreece half a grain of each is dissolved and therewith stil sprinkle the Almonds as you beat them and when they are almost beaten enough put in by degrees a pound of fine sugar very smal beaten and searced all but two or three spoonfuls when they are beaten enough put them into a dish and take the whites of three Egges very wel beaten and the froth taken off put the clear thereof to the Almonds with a spoonful of fine flower and the two or three spoonfuls of sugar you left and the rest of the Rosewater with the musk and Ambergreece dissolved in it mixe all these very well together in the dish and lay them upon March-pane Paper the bignesse and fashion of an eg laying them rough and high Then put some other Papers under your water Paper for feare of burning and bake them in a oven hot enough to bake a light oven Pudding having a care that they scald not 58 To make Paste of Almonds Take one pound of smal Almonds blanch them out of hot water into cold then drie them with a cloth and beat them in a stone morter til they come to paste putting now and then a spoonful of rose-Rosewater to them to keep them from oiling when they are beaten to fine Paste take half a pound of sugar finely beaten and searced put it to your Paste and beat it till it will twist between your fingers and thumbe finely without knots for then it is enough then make thereof pies Birds Fruits Flowers or any pretty things printed with Moulds and so gild them and put them into your Stove and use them at your pleasure 59 To make a March-pane Take two pound of small Almonds blanch them and beat them as you do for your Paste of Almonds then drive it into a sheet of Paste and spread it on a bottome 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 Oven when it is enough take it forth and ice it with an ice made of Rose water and Sugar as thick as Barter spread it on with a Brush of Bristles or with feathers and put it in the Oven again and when you see the Jee rise white and dry take it forth and stick long Comfits in it and set up a stadderd in the middest of it so gild it and serve it 60 To make past of Violets or any kind of Flowers Take your flowers picke them and stamp them in an Alabaster Morter then steep them two hours in a Sawcer of Rose water after straine it and steep a little Gumme Dragon in the same water then beat it to paste print it in your moulds and it wil be of the very colour and taste of the Flowers then gild them and so you may have every flower in his own colour ond taste better for the mouth then any printed colour 61 To make the white Paste royal Take half a pound of white Barbary sugar finely beaten and searced put it into an Alabaster morter and therewith a little Gumme Dragon steeped in Rose water beat it by little and little til it come to a Paste when you have beaten it unto a perfect fine paste print it with your moulds and gild it and dry it in your stove set them on white papers and dry them on a hand-peel before the fire and when they be through dry box them and keep them for your pleasure 62 To make a red Paste royal Take half a pound of Barbary sugar finely beaten and searced put it into a stone mortar with a quarter of an ounce of Gumme Dragon steeped in rose water then strowing a little powder de Rosita on it beat it to a perfect paste then print it gild it stove it or otherwise dry it and keep it at your pleasure 63 To make the Paste royal in Spices Take four ounces of double refined sugar beaten and searced put thereto one ounce of searced Cinnamon beat it in a stone mortar to paste then print it with your moulds and turn some upon sticks to make them shew like Gummes they be called in Confectionary Cinnamon sticks or Cinalonians then gild them and put them into your stove but draw not out the sticks till they be dry for else they wil shrinke 64 To make Paste of Pippins Take twenty fair smooth skind Pippins pare them and cut them into quarters and core them then boile them in a quart of fair water til they be tender then powring the liquor from them strain them and dry them on a Chafingdish full of coals and put as much sugar to them as they weigh then boil them to the height of Manus Christi and fashion some like plummes some like leaves so stove them when they are stoved one night you may put two halves of the plummes to ether and put a stone between them and prick a stalk in the end so may you make some like plummes with stones and stalkes some with leaves I suppose it should be like leaves for the Pippin is the best fruit to counterfeit any plumme 65 To make Paste of Genua Take of Quinces two pound and two pound of reaches bake them in a pot in the Oven then pulp them thorow a hair sieve dry them on a Chasingdish of coals then take two pound of sugar boil it to the height of Manus Christi and put it to your dried pulpe make it to the fashion of great water leaves put them into an Oven after the bread is drawn let it stand all night in the morning warm the Oven again and turn your Paste and put it in again after that for the space of three or four daies set a chafingdish with coals into the oven to it and when it is thorow drie box it and keep it all the year 66. To
make Paste of Lemmons Take half a dozen of thick rined Lemmons cut them through the midst and boil them tender in fair water then stampe them in a morter strain the juyce or pulpe from them and dry it and put sugar to it as to the Paste of Genua then make it into what fashion you will on a sheet of white paper dry it in an oven and turne it often for two daies and two nights for in that time it will be dry enough box it thus up end it wil endure all the year 67 To make Paste of Regia Take half a pound of Almonds blanch them and beat them into fine paste then take half a pound of Pistacius beat it among the Almonds take the Brawn of a Capon mince it very smal and beat it with the Almonds and Pistacius put into it the flesh of two Partriges a dozen of Cock Sparrows all which flesh must be well roasted before you take it from the bones put thereinto also half a pound of Dates thin sliced a quarter of a pound of the four cold seeds a quarter of a pound of sugar candy beat all these together in a morter til it come to be Paste with the yolkes of two new laid egges and two or three spoonfuls of Rosewater then make it up in little Cakes and bake them on papers this is an especiall Paste to preserve against the consumption and to restore him that hath it 68 How to make Paste of Goosberries or Burberries or English Currans Take any of these tender fruits and boile them softly on a chafingdish of coals then strain them with the pap of a rotten apple then take as much sugar as it weighs and boil it to a candy height with as much Rose water as wil melt the sugar then put in the pap of your fruit into the hot sugar and let it boil leisurely till you see it reasonable stiff almost as thick as for Maimelade then fashion it on a sheet of glass and so put it into the Oven upon two billets that the glass may not touch the bottome of the oven for if it do it will make the Paste tough and so let it dry leisurely and when it is dry you may box it and keep it all the year 69 To make an excellent Marmelade Of sugar take a pound and a half boil it with a pint of fair water till it come to the height of Manus Christi then take three or four smal Quinces one good Orange pill both very wel preserv'd and finely beaten and three ounces of Almonds blanched and beaten by themselves Eringo roots preserved two ounces and an half stir these with the sugar til it will not stick and then at last put in of Muske and Amber dissolved in Rose water of each four grains of Cinnamo Ginger Cloves and Mace of each three drams of oyl of Cinnamon two drops These being done put it into your Marmelade boxes and so present it to whom you please 70 To make Marmelade of Lemmons and Oranges Boil ten Lemmons or Oranges with halfe a dozen Pippins and so draw them thorow a strainer then take so much sugar as the pulp will weigh and boyle it as you do Marmelade of Quinces and then box it up 71 To mke Almond Bisket Steep one pound of Almonds so long in cold water till they will blanch then put them in Rosewater 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 thorow a searce take the whites of sixe Egges beat them to a froth as you use to doe for other Bisket with a spoonefull of fine flower set the Almonds and sugar on a soft charcole fire let them boil together til they be very thick and so let them stand til they be almost cold then beat the Egges and that together put in a little Muske for the better taste if you please then lay them upon papers in what proportion you will and dry them in a Oven with a slacke fire 72 How to make the fine Bisket Bread called in some places Norffe-cakes and commonly Diet-bread Take half a peck of fine Wheat flower halfe a pound of sugar beaten in fine powder a good handful of Annis seeds rubbed dusted and made in fine powder a competent spoonfull of Salt one pound and a halfe of Batter mixe all these thus prepared together Then take a Porringer full of light Ale yest and as much of good sweet Creame made luke-warme or somewhat hotter but first take heed your yest be sweet then take the Yolkes of six egges work all these together into Dough then lay it warme to rise while the oven is heating mould them into what forme you wil but let not the rols in dough be bigger then your little finger then put them into the oven wel and clean swept but not too hot for a little heat will bake them when they are baked let them stand till the oven be little more then lukewarme and then take them out till they be thorow cold and put them in againe to dry the space of an houre or more so may you keepe them halfe a yeare or longer and if they chance through moist standing or weather to waxe soft give them a drying for an houre in an Oven that hath stood an houre after a batch of Bread 73 The best receit for Bisket bread Take all the yolks and halfe the whites of sixteen egges beat them well together then put to them a pound of the finest wheat flower as much of the best loaf sugar very finely beaten and searced with a quarter of a pint of Rose water and half a quarter of a pint of Sacke if you please beating them thus compounded together about two houres very wel then strowing upon it two spoonfuls of Coriander-seed and as much Annis seed finely beaten and then working them well into Paste bake it in boxes or upon Plates well buttered keeping a little sugar in a piece of Cobweb Lawne to searce upon it and ice it If you make for some Physicall use then use the Sack and put in a quarter of a pound of Annis-seed and as much Liquorice beaten into fine powder 74 How to make Comfit makers Bisket Of flower take a peck and four ounces of Coriander seed one ounce of Annisseed take three egs three spoonfuls of Ale yest and as much warm water as wil make it as thick as paste for Manchets make it in a long rowl and bake it in an oven one hour and when it is a day old pare it and slice it sugar it with searced sugar and put it again in the Oven and when it is drie take it out and new sugar it again and box it and keep it 75 To make Manus Christi Of refined sugar take half a pound and some Rosawter and boil them together til it come to a sugar again then stir it about while it
burn and then when it is boiled enough put it up and keep it all the year 88 A Syrup against Malencholly humors especially where there is wind in the stomack To make this syrup 't is necessarie to be expert in the Art for it must be made with great diligence Take water of Fumetory of Hops of Wormwood of Maidenhair of each five pound Herewith make a decoction with these following ingredients Take Pollipodium of the Oak one pound Sine leaves Epitimum ana four ounces Cordiall flowers two handfuls Maidenhair one handfull Liquoris Cinnamon Raisins of each two ounces of the four cold seeds two ounces make thereof a decoction accrding to art and straine it then take foure pound of that Decoction and put thereto the juice of Borrage of Buglosse and Hoppes of each two ounces common Honie six ounces then with white sugar make a sirrup in good sorm and aromatize it with musk and amber putting thereunto one ounce of Plyris without musk and then it is made The dose is from three to four ounces in the morning warm and fast thereupon at least three or four hours for this purgeth marvellously the melancholy humours and all other gross humours and dissolveth winde and comforteth the heart 89 Syrup of Wormwood simple Take of the clarified juice of common Wormwood and clarified sugar of each four pound make it into a sirrup according to art After the same manner are prepared simple Syrups of Betonie Borrage Buglosse Cardus Camomel Succorie Endive Hedg-mustard Strawberries Fumetorie Ground-ivie St Johns wort Hops Mercurie Mousear Plantane Apples Purslain Raspberries Sage Scabious Scordium Housleek Coltsfoot Paul's Betonie and other Juices not sowr 90 Syrup of Marsh mallows Take of roots of marsh mallows two ounces the roots of grass Sparagus Liquoris Raisins of the Sun stoned of each half an ounce the tops of mallows marsh mallows pellitorie of the wall burnet plantane maidenhair white and black of each an handfull red cicers an ounce of the four greater and four lesser cold seeds of each three drachms boil them in six pound of clear water till four remain which being strained boile into a sirrup with four pound of white sugar 91 Syrup of Rhadishes Take of garden and wilde Rhadish roots of each an ounce the roots of white Saxifrage Lovage Bruscus Eringo Restharrow Parsley Fennel of each half an ounce the leaves of Betonie Burnet Penniroiall Nettles Watercresses Sampier maidenhair of each an handfull winter Cherries Jujubes of each ten the Seeds of Bazil Bar Parsly of Macedonia Hartwort Caraway Carrots Gromwel the bark of the root of Bay-tree of each two drachms Raisins of the sun stoned Liquoris of each six drachms boil them in twelve pound of water to eight strain it and with four pound of sugar and two pound of honey make it into a Syrup and perfume it with an ounce of Cinnamon and half an ounce of Nutmegs 92 Syrup of Poppies Take off the heads of both white and black Poppies seeds and all of each 50 drachms Maidenhair fifteen drachms Liquoris five drachms Jujubes 30 by number Lettice seeds 40 drachms of the seeds of mallows and Quinces tied up in a thin linnen cloth of each one drachm and a half boil these in eight pints of water till five pints be consumed when you have strained out the three pints remaining adde to them Penides and white sugar of each a pound boil them into a syrup according to art 93 Hony of Rosemarry flowers Take of Rosemary flowers a pound clarified hony three pound mix them in a glasse with a narrow mouth set them in the sun and keep them for use The CONTENTS of the First part The best way Preserve Quinces white pag. 1 A Special remembrance in doing them pag. 2 To Preserve Barberies ibid Another way to preserve Barberies pag. 3 To preserve all kind of Flowers in the Spanish Candy in wedges ibid To preserve green Pippins pag. 4 To preserve Oranges and Lemmons ibid To preserve Peaches pag. 5 To preserve Medters ibid The best way to preserve Goosberies pag. 6 To Preserve Damsins ibid How to Preserve Cherries pag. 7 To Preserve Artichokes ibid To preserve Roses or any other flowers ibid The best way to preserve Apricocks pag. 8 To preserve Bullasses as green as grass ibid To Preserve green Walnuts pag. 9 To preserve Pomecitrons ibid To preserve Eringo roots ibid To preserve Raspices pag. 10 To preserve Enula Compana roots ibid To Conserve Cowslips pag. 11 A Conserve of Roses ibid The use of Conserve of Violets and Cowslips pag. 12 The use of Conserve of Marigolds ibid Of Sage flowers ibid Scabious Flowers ibid Conserve of Barberries ibid The Cordial Conserve pag. 13 To make Muscadine Comfits ibid To make black Clove Comfits pag. 14 To Candy all kind of flowers as they grow with stalks on ibid To make the Rock Candies upon all Spices Flowers and Roots pag. 15 To Candy Sucket for green Ginger Lettice flowers c. ibid To Candy Ginger pag. 16 To candy Eringo roots ibid To make Quince Cakes ibid Cleer Cakes of Quinces or Apricocks pag. 17 To dry Apricocks ibid The best way to dry Plums pag. 18 To dry Pippins ibid A way to drie Cherries pag. 19 How to keep Apples Pears Quinces Wardens c. all the year dry pag. 20 How to dry Fruits in the Sun ibid To make Quidony of Cherries ibid To make printed Quidony of Quinces ibid To make Quidony of Pippins pag. 21 To make Quidony of Raspices ibid Colours for fruitage pag. 22 To make all kind of turned works in fruitage hollow ibid To make Dia Citonicum as it is called but rightly Dia Cydonium ibid How to cast all kind of sugar works into moulds pag. 23 The names and use of your Sugars ibid The names and prices of Gummes for Sugar-work ibid To make Jumbols pag. 24 To make Paste of Carrots ibid To make the Macaroones ibid How to make Paste of Almonds pag. 25 How to make a Marchpane pag. 26 How to make Paste of Violets or any kind of flowers ibid How to make white Paste Royal pag. 27 How to make red Paste royal ibid How to make Paste Royal in Spices ibid How to make Paste of Pippins pag. 28 How to make Paste of Genua ibid How to make Paste of Lemmons pag. 29 How to make Paste of Regia ibid How to make Paste of Goosberies or Barberies or English Currans pag. 30 How to make an excellent Marmelade ibid To make Marmelade of Lemmons and Oranges pag. 31 How to make Almond Bisket ibid How to make the fine Bisket bread called in some places Norffe Cakes and commonly Diet-bread pag. 32 The best receit for Bisket bread pag. 33 To make Comfit-makers Bisket ibid To make Manus Christi pag. 34 To make Syrup of Violets ibid Syrup of Century pag. 35 Syrup Gresta or Syrup of unripe Grapes ibid Syrup of Roses pag. 36 Syrup of Wormwood ibid Syrup of Cowslips pag. 37 Syrup of Borage and
hours shaking it together three or four times then take it out and being cold pour it forth and put almost as much more of the mixed spirits digested as before in a gentle heat by Balneo then put it forth to the first extracted and adde halfe as much more spirits the third time and digest it again and then have you extracted all the special part of the Amber and leave nothing but a black dead earth of no value Then take a pint of the spirit of what herb you will use and dissolve therein one pound of pure white sugar candy or at the least twelve ounces very finely powdered and searced thorow a fine searcer for the speedier resolution thereof It is best to dissolve it cold This dissolution must be twice filtered thorow a thin cap paper to make it very perfect clear then take three parts of this dulcified spirit to one of your extract of Amber drawn with spirit of wine then shake them well together and let them stand in a square glasse very close stopped untill it shall be perfectly clear one drachm of this extraction of Amber will serve to dulcifie and make fit two quarts of the spirit of Mints or Clary or the like and give it a most excellent taste and efficacious vertues 23 Spirit and water of wormwood the lesser Composition Take of the leaves of dried Wormwood two pound Annis-seeds halfe a pound steep them in six gallons of small wines 24 houres then distill them in an Allembick adding to every pound of the distilled water two ounces of the best sugar Let the two first pound you draw out be called Spirit of Wormwood those which follow Wormwood water the lesser Composition 24 Spirit and water of Wormwood the greater Composition Take of common and Roman Wormwood of each a pound Sage Mints Bawm of each two handfuls the roots of Gallanga Ginger Calamus-aromaticus Alacampane of each three drachms Liquoris one ounce Raisins of the Sun stoned three ounces Annis-seeds and sweet Fennel seeds of each three drachms Cinamon Cloves Nutmegs of each two drachms Cardamoms Cubebs of each one drachm Let the things be cut that are to be cut and the things bruised that are to be bruised all of them infused in 24 pints of Spanish Wines for 24 hours then distilled in an Allembick adding two ounces of white sugar to everie pint of distilled waters Let the first pint be called Spirit of Wormwood the geater Composition 25 Spirit and water of Angelica Take of the leaves of Angelica eight ounces of Carduus Benedictus six ounces of Bawm and Sage of each four ounces Angelica seeds six ounces sweet Fennel seeds nine ounces Let the herbs being dried and the seeds be grossy bruised to which add of the spices called Aromaticum Rosatum and of the spices cal'd Diamoscha dulce of each an ounce and a half infuse them two daies in thirtie two pints of Spanish wine then distil them with a gentle fire and with everie pound mix two ounces of sugar dissolved in Rosewater Let the three first pound be called by the name of Spirit the rest by the name of Water 26 Spirit of Wine extraordinarie Take the finest paper you can get or else some virgin parchment strain it very right and stiffe over the glass body wherein you put your Sack Malmsie or Muscadine oyl the paper or virgin parchment with a pensil moistned in the oyle of Ben and distill it in Balneo with a gentle fire and by this means you shall purchase only the true spirit of Wine You shall not have above two or three ounces at the most out of a gallon of wine which ascendeth in the form of a cloud without any dew or veins in the helm Lute all the joynts well in this distillation This pirit will vanish in the air if the glasse stand open 27 Quintessence of Snakes Adders or Vipers Take of the biggest and fatest Snakes Adders or Vipers which you can get in June or July cut off their heads take off their skins and unbowel them then cut them into small pieces and put them into a glasse of a wide mouth and set them in a warme Balneo that they may be well dryed which they wil be done in three or four dayes then take them out and put them into a bolt head and pour on them of the best alcolizated Wine as much as wil cover them six or eight fingers breadth stop the glasse he metically and digest them fifteen daies in Balneo or so long til the Wine be sufficiently covered which pour forth then pour on more of the foresaid spirit of wine til all the quintessence be extracted Then put all the tinged spirits together and draw off the spirit in a gentle Balneo til it be thick at the bottome on this pour the spirit of Wine caryophilated and stir them wel together and digest them in a Circulatory ten daies then abstract the spirit of wine and the quintessence remaineth at the bottome perfect This quintessence is of extraordinary vertue to purifie the blood flesh and skin and consequently all diseases therein It cures the falling sicknesse strengthens the braine sight and hearing and preserveth from gray hairs reneweth youth preserveth women from Abortion cureth the Gout Consumption causeth sweat is very good in and against pestilentiall infections 28 A liquor against the tooth Ach. Take of oyle of Cloves well rectified half an ounce in it dissolve half a drachm of Camphire adde to them of the spirit of turpentine four times rectified in which half a drachm of Opium hath been infused half an ounce A drop or two of this liquor put into a hollow tooth with some lint easeth the tooth ach presently 29 A Liquor to comfort smelling and preserve the head Take Lignum aloes two ounces Annis-seed four ounces Calamus aromaticus one ounce Calamint dried three ounces common hony two pound strong white wine twelve pound let all these be infused for four daies and then distil it in Balneo and when you distil it put into the Receiver six grains of Musk dissolved in two ounces of Rosewater and distil away but three pound the which keep in a glasse close stopped and when you will comfort the smelling wash the face and beard therewith and you shall smell a savour of marvellous effect which comforteth nature marvelousty it comforteth the stomacke and helps a stinking breath it helpeth the mouth being ulcerated and those that have the rupture in short time if you wash it twice a day therewith it helpeth also women that are troubled with descension of the Matrix if you wet a cloth in it and lay it upon the mother in short space it restores great health Also it helpeth those that are troubled with the Meagrum or paines in the head coming of cold or winde if you wash the head with the said liquor it presently giveth ease It hath divers other vertues which I will not now recite 30 To make an Antimonial
away dead flesh and ranklings and doth heal again quickly 67 Ointment of red Lead Take of oyl of Roses a pound and a half red lead three ounces Litharge two ounces Ceruss one ounce and half Tutty three drams Camphire two drachms Wax an ounce and a half make it into an ointment according to art in a pestle and morter made of lead 68 A bitter Ointment Take of oil of Rue Savin Mints Wormwood bitter Almonds of each an ounce and a half juyce of Peach flowers and leaves and VVormwood of each half an ounce powder of Rue Mints Century the less Gentian Tormentil of each one drachm the seeds of Colworts the pulp of Colocynthis of each two drachms Aloes Hepatick three drachms Meal of Lupines half an ounce Myrrh washed in grasse water a drachm and half Buls gall an ounce and a half with a sufficient quantity of juyce of Lemons and an ounce and a half of VVax make it into an Ointment according to art 69 Apectoral Ointment Take of fresh Butter washed in Violet water six ounces oyle of sweet Almonds four ounces oyle of Cammomile and Violets white Wax of each three ounces Hens and Ducks grease of each two ounces Orris roots two drachms Saffron half a drachm the two last being finely powdered the rest melted and often washed in Barly or Hysop water make an ointment of them according to art 70 An Ointment for an Ach to be made at any time of the year and is approved good and hath helped old pains griefs and aches Take Steers gall Sallet oyle and Aqua vitae of each five spoonfuls boil them together a little and therewith annoint the place pained by the fire and lay a warm cloth on it 71 An Oyntment for the Sciatica Roast a handful or two of Onions and take Neatsfoot oyle and Aqua-vitae of each a pint stamp or rather boil all these together to an oyle or ointment and strain it into a Gallipot and therewith annoint the place grieved as hot as you can endure it morning and evening 72 An Ointment for any wound or sone Take two pound of Sheeps suet or rather Deers suet a pint of Candy oyle a quarter of a pound of the newest and best Bee-wax melt them all together stirring them well and put to them one ounce of oyle of Spike and half an ounce of the Goldsmiths Boras then heating them again and stirring them all together put it up in a Gallipot and keep it close stopped till you have cause to use it This is an approved ointment to cure any wounds or sores new or old 73 A Purge to drive out the French Pox before you use the Ointment Take half a pint of good Aqua vitae one ounce of Treacle of Gene one quarter of an ounce of Sperma caeti boil all these together on a soft fire half a quarter of an hour and let the Patient drink this as warm as he can and lie down in his bed and sweat and if any of the disease be in his body this will bring it forth and bring him to an easie loosnesse This is thought the best and furest of all other Cures for this infirmity 74 The Ointment for the French Pox Take Barrows grease well dryed from the filmes beat it in a Morter till it be small and fine put thereto of Lethargy one ounce of salt Peter two ounces both in fine powder of Salgemme one ounce of Mastick in sine powder two ounces of Olibanum in powder one ounce of oyle of Spike one ounce oyle of Pulliolum one ounce of Turpentine one quarter of a pound beat all these together into a perfect Ointment and therewith annoint these places 75 What places to annoint for the French Pox Viz. The principal bone in the nape of the neck w th out the shoulder places taking heed it come not neer the Channel bone for then it will make the throat swell else not the elbows on both sides the Hip-bones the Share the knees the Hams and the Ankles If the Patient have no Ach annoint not these places but onely the Sores till they be whole If there be any Knobs lying in the flesh as many have annoint them often and lay Lint upon them and brown paper upon the Lint and keep the Patient close out of the air and this used will make him whole in ten dayes by the grace of God 76 Another purge to heal the French Pox without Ointment Take a great handful of Carduus Benedictus of unset Leeks leaves and all if they be great six if small 10 cut these herbs small and put them in an earthen pan and with a quart of small Ale or white Wine and one ounce of Coloquinrida boyl them to half a pint of liquor then strain out the liquor and keep it in a glass and two or three days before you set the Patient to sweat if his body be of a strong constistitution let him drink half of it if he be weak a third part thereof taking care that the Sign and day be good to purge in 77 An Ointment to kill the Worms in little children Take oyle of Wormwood oyle of Savine and the powder of Aloe Cicatrina finely beaten mix them together warm them and annoint the belly therewith morning and evening and this will kill the belly worms for stomack worms annoint the stomack with oyle of Wormwood and the belly with oyle of sweet Almonds You must not use any Savine in medicines for Maiden children but in stead of oyle of Savine take as much of an Oxes Gall. 78 For the worms Drink Mares milk as hot as you can have it from the Mare in the morning fasting 79 An excellent good Medicine or Salve for any Ach coming of cold easie to be made by any Country good houswife Take of good Neatsfoot Oyle Honey and Waxe a like quantity boil them well together Then put to them a quarter so much of Aqua vitae as was of each of the other and then setting it on the fire boil it till they be well incorporated together then spread it upon a piece of thin leather or thick linnen cloth and so apply it to the place pained 80 For a pain or Ach in the Back Take Nepe Archangel Parsly and Clary of each half a handful wash them clean cut them small and fry them with a little sweet Butter then take the yolks of three or four Eggs beat them well together and put them to the Eggs fry them altogether and eat them fasting every morning with some Sugar to take away the unsavoriness of the herbs Some use to take onely Clary leaves and Parsly washed not cut or Clary leaves alone and pouring the yolks of the Eggs upon them so fry them and eat them 80 A Searcloth for all Aches Take Rosen one pound Perrosen a quarter of a pound as much Mastick Dcers Suet the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two dachms boil all these together
in oyle of Camomile and keep it for your use 81 An excellent Ointment for any Bruise or Ache. Take two pound of May Butter purified pour it out from the dregs and put in it of Broom flowers and Elder flowers of each a good handful so clean picked that you use nothing but the leaves mix them altogether in a stone pot and boil them seven or eight hours in a Kettle of water being covered with a board and kept down with weights keeping the Kettle always full of water with the help of another Kettle of boyling water ready to fill up the first as it wasteth and when it waxeth somewhat cool but not cold strain the ointment from the herbs into a Gallipot and keep it for your use 82 The cure of grievous pains and aches in the Body A dose of Aromatico Leonardo and the application of Emplastrum foetidum is an approved cure for grievous pains and aches in the knees shoulders or other parts 83 Aches coming by the Pox healed Purge twice or thrice with the said Aromatico Leonardo then take for four or five dayes together half a drachm of the extract of Hermodactiles with white wine then to the articular parts grieved apply Emplastrum foetidum This hath in short time cured one of a dark melancholy complexion who was given over for incurable 84 Back weak or diseased to strengthen c. Take the pith of an Oxes back wash it in Wine or Ale and beating it very small strain it through a course cloth and make a caudle of it with Muskadine or strong Ale boil therein a few Dates sliced and the stones taken out and drink it first and last as warm as you can walking well but temperatly after it Toasted Dates often eaten are very good for the same 85 To take the Ague out of any place Take Vervine and black Hemlock of each an handful boil them in a pint of fresh Butter til they be soft and begin to parch againe Then straine the Butter from the herbs and put it into a gallipot and two or three times a day annoint the place grieved with a spoonful or two thereof Probat 86 For the Ague in children or women with child Take Venice Turpentine spread it on the rough side of a piece of thin leather two fingers breadth and strow thereon the powder of frankincense finely beaten and upon it some Nutmegs grated Binde this upon the wrests an hour before the fit comes and renew it still till the fit be gone 87 An easie and approved Medicine for a quartaine Ague Take a white flint stone for it will best endure the fire without breaking burne it in the fire till it be red hot then quench it in or dinary Beere and let the Patient drink of it a little before the fit cometh and likewise in the fit Let this be done three or four severall daies at the time when the fit is expected A woman by this onely medicine did cure divers of quartain Agues when long and much Physick could not prevaile 88 An Almond milk to cool and induce sleep Take sweet Almonds blanched five pound beat them in a stone mortar by sprinkling them now and then with a little barley-water at last put a quart of barley water to them and four ounces of fine sugar then strain it adding two ounces of Rosewater This may be drawn out with chicken broth and sweetned with Sugar Candy in stead of other sugar 89 For an Andcome Put half a dozen knots of a young oak into a sire pan and burn them to a red coal and take Bores grease and fine suet and two or three corns of salt and stampe them very fine and so make a plaister of it and if it do draw and beal too fast lay lime underneath the salve dresse it twice a day in winter and thrice in summer 90 Liquid Amber and its medcin al vertues Take liquid amber and distil it in a retort and there from will come a red oyl This oyl is used against all indispositions of cold and moisture or wind The same healeth scabs and is good for wounds If you annoint the stomack therewith it will exceedingly comfort the same for it is a thing incorrupptible and like unto Balsamum 91 A most Soveraign Balsam for several diseases Take five pints of Sallet oyl one pound of Venice Turpentine half a pound of Virgins Waxe fix ounces of red sanders halfe a pint of Damaske Rosewater First put your oyl with six spoonfuls of Rosewater into a clean skillet or new pipkin and let it boile a quarter of an hour wash the Turpentine with the rest of the Rose water pare the wax clean and cut it into thin slices and put it into another clean skillet or new pipkin with the Turpentine Let them be wel melted and mixed together then pour the water from the oyl if you can see any and put it into the Wax and Turpentine and let them boyl upon a gentle fire a dozen walms Then take it off and put in the sanders by two ounces at a time mingling and stirring it wel then let it boil a dozen walms more stir it to avoid burning then strain it into a bason fil it into gallipots 92 For a sudden bleeding at the nose Burn an Egg shel in the fire till it be as black as a Cole then beat it to a fine powder and let the party snuffe it up into his nostrils 93 A remedie for the spitting of blood occasioned by the breach of some vein in the brest Take Mice dung beaten to powder as much as will lie upon a groat and put it into halfe a glasse ful of juice of Plantane with a little sugar and so give the Patient thereof to drink morning and evening continuing the same he shall be sound 94 To stop bleeding of a wound Take Vervine dried and made into powder and put it in the wound and it wil leave bleeding Burne also the sole of an old hose and put in the Ashes into a wound and it wil leave bleeding 95 To stop inward bleeding Drinke the juyce of Neepe and it will help you 96 A medicine for those that are given to bleeding Make a Posset take off the curd and take liver-wort and beat it and put the juyce thereof into the Posset-drink and drink it morning and evening warme 97 To stanch bleeding at the nose Take Bolearmanack and the white of an egge and vinegar and beat them together and make plaisters thereof and lay them to your temples 98 To heal the Cut or sore Brest of a Woman Take Buglosse and Yarrow of each two handfuls stampe them and strain them with the third part of a pint of good Ale then stamp the herbs againe and strain them with an other third part of a pint of good Ale then stampe and straine them again the third time and you shall have neer a quart of the Ale keep this in a glasse close stopped and let the
the flesh and sweet bones beat them in a stone morter and strain out all the juyce with the broth then sweeten it with two ounces of white sugar candy in powder and take thereof half a pint at once early in the morning warm and sleep after it if you can and two hours before supper at your pleasure when you steep the root slice two drachms of white Sanders and as much red and let them boil in the broth 112 A Broth for a Consumption Take a course Pullet and sow up the belly and an ounce of the conserves of red Roses Borage and Bugloss flowers of each of them half an ounce Pine apple kernels and Pistaties of each half an ounce bruised in a mortar two drachms of Amber powder all mixed together and put in the belly then boil it in three quarts of water with Egrimony Endive and Succory of each a handful Sparrow grass roots Fennel roots Caper-roots and an handful of Raisins of the Sun stoned when it is almost boiled take out the Pullet and beat it in a stone morter then put it into the liquor again and give it three or four walms more then strain it and put to it a little red Rosewater and half a pint of white Wine and so drink it in a morning and sleep after it 113 An excellent confortative for the Stomack helping digestion warming the brain and drying the Rheumes Take two ounces of good old conserve of red Roses of chosen Mithridate two drachms mingle them well together and eat thereof to bedward the quantity of a Hasel nut This doth expel all windiness of the stomack expelleth raw humours and venemous vapours causeth good digestion dryeth the Rheum strengtheneth the memory and sight 114 For the Corns on the feet or toes First pare away the corns then take a black snail and bruise it and put a drop or two of the juyce thereof into the place grieved and put thereto a little powder of Sandphire and it will take away the corn very speedily 115 A Cordial for the Sea Take of Syrup of Clove Gilly-flowers Mr. Mounifords water and Cinnamon water of each an ounce Confectio Alcharmis one drachm Borage water an ounce and half the like of Mint-water temper all these together in a Cordial and take a spoonfull at a time when you are at Sea 116 For the Ptisick and dry Cough Take the lungs of a Fox beat them to powder take of Liquorice and Sugar-Candy a good quantity a small quantity of Cummin mix all these well together and put them in a bladder and eat of it as often as you think good in the day 117 An excelient medicine for the Cough of the Lungs Take Fennel and Angelica of each one handfull the leaves in Summer roots in winter sliced figgs twelve but if the body be bound twenty at least greene Liquorice if you can two or three good stickes scraped and sliced Annis-seeds cleaved and bruised two good spoonefuls two or three Parsely roots scraped and the pith taken out and twenty leaves of Folefoot boil all these in three pints of Hysop water to a pint and half then strain it out into a glasse putting as much white Sugar Candie to it as will sweeten it Drink hereof being warmed five spoonfulls at a time first in the morning and last in the evening taking heed that you eat nor drink any thing two hours before or after continue this till it be all done 118 A Medicine for the chin-Cough for a child First take Bores grease and warm the soles of the feet at the fire then chafe them with it and go to bed and keep them warm by lapping clothes about them 119 A Diet drink to clear and temper the blood Take Scurvy grass half a peck Brooklime Watercresses Acrimony Maiden-hair Liverwort Borage Bugloss Betony Sage sweet-Marjoram Sea-wormwood tops of green Hops Fumitory of each a good handfull I very Hartshorn and yellow Sanders of each one ounce red Dock roots two ounces Parsely Fennel Asparagus roots of each an ounce Raifins half a pound boil these very well in a gallon of Beer then stamp and strain them and put it into three gallons more of Beer to work together 120 A Diet drink to open and temper the Liver Take the roots of Fennel Parsly Dock Coroch Kneeholm of each half a good handful the leaves of Endive Bugloss Fumitory Harts-tongue Agrimony garden Wormwood Cetrach of each a good handful the bark of the roots of Capers half an ounce boil these in a convenient quantity of Whey till a third part be spent then clarifie the same Hereof drink in the morning fasting at the least half a pound at a time 121 A Diet drink for a Canker in the mouth First get a Diet pot of the common sort put into it half a pound of Liquorice scraped and bruised half a pound of Annise-seeds bruised twelve ounces of Lignum vitae bought at the Turners and an ounce of the bark of the same wood from the Apothecaries half a pound of Raisins of the Sun stoned an handful of Seabious two ounces of Solyprilla a quantity of white Wine and an ounce of China then fill up your pot with fair water saving a pint then cover your pot with his cover and close it round about the brim with paste then set it on a gentle fire of coals and let it boil three hours till the fourth part be consumed Then put the clearest in bottles and every morning and night drink a good draught for fourteen daies together If you put a little of the wood into the fire and there fry out of it somewhat like oyl be sure it is good 122 To cure the Dropsie be it hot or cold Take of the tops of Red Mint of Archangel or blind nettles and red Sage of either of them ten or twelve stamp them all together and straine the juyce of them into some stale Ale so much as will serve to drink morning and evening do the like every day for nine or ten daies together and God willing it will do away your disease 123 A medicince that hath recovered some from the Dropsie whom the Physicians have given over Take greene Broome and burn it in some clean place that you may save the Ashes of it take some ten or twelve spoonfuls of the same Ashes and boile them in a pint of White wine till the vertue of it be in the wine then coole it and draine the wine from the dregs 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 wil cure you 124 To open obstructions of the Liver and to preserve from the dropsie Take every day half a drachm of fine Rubarb thin sliced with a spconful of Currans steeped and washed in white wine two houres then chop them finely with the Rubarb and eat them fasting nine mornings together at
a sittle Malmsie and give it to her and preently let her drink a draught of the Malmsie with the powder aforesaid warming it a little 231 A medicine for the falling down of the Matrice to the bearing place First take chickweed and seeth it in an earthen pot then lay of it upon a piece of scarlet as hot as the party may suffer it Let her take it to the privy place and as one plaister cools so lay on another and use it 232 Another to be laid to the Navel and to the back right against the Navel for the same use Take an Onion and rost it very tender then take of Alysander seeds and bruise them in a wodden dish and mingle the onion and bruised seeds together and lay it upon a piece of linnen cloth so lay it to the Navel a little warm rowl that on and let it lie on four and twenty hours then change it and take a new one til it be cured It availeth much that the midwife hold Musk below tyed in a little Lawn to draw down the child Take Torchwort and lay a leaf of it to the crown of a womans head warm to stay other flowers 233 Immoderate flux menstrual suppressed or stayed Take the roots of Orpine and Comfry thin sliced Clary of each as much as you please boil theme with a Chicken and with that broth make Almond milk and to every handful of Almonds add one scruple of Labdanum grind them wel together and drink thereof morning and evening Also annoint the reins and grieved parts with this oyntment Unguentum album camphoratum 2 ounces Saccarum saturni two drachms mingle them and make an ointment 234 For a woman that hath too much of the flowers Burn the foot of a Hare to powder and drink thereof with red wine and Cinnamon first and last nine daies and it wil help her 235 To stop the whites iâ— women Fry Hemsock in fresh twines grease lay it as hot she may suffer it to the secret place 236 Another for the same Of new milk of a red Cow take a quart ten spoonfuls of red rose-Rosewater or Pomegranate pil be aten and a little Cinnamon beaten and see the it half away sweeten it with sugar and drink a draught morning and evening and two whites of eggs beaten 237 To make Pomatum Take the Leafe of a hog new killed lay is in water nine daies keeping it close covered and shifting it three times a day then take it out of the water and beat it and beat it with a wooden peftel in a stone morter then put into a great galli-pot a branch of Rosemarie half a pound of Almonds blanched and beaten a quarter of a pint of Rosewater three or four large Mace bruised a grain of Musk bruised and upon them all put in the hogs leaf so beaten and cover it close Then take a brass-pot sil it so ful of water that the galli-pot may stand two or three inches above the water in the same pot set the brasse pot on a Charcole fire or such another fire as may make it seethe apace and have no smoakie brands about it Set a weight on the top of your gallipot lest it swim and fall and then let the brasse pot boil so fast as may make the gallipot seeth also and so let it seeth three hours keeping in a kettle by on another fire some seething water to fil up the brasse pot stil as the water shall evaporate out of it by seething then take out your gallipot stir the stuffe in it wel together and strain it thorow a fine cloth which you must be sure must have no holes in it into another gallipot of the same size and set that with the matter so strained in it into the brasse pot close stopt and let it boile for an hour then pour it into little gallipots for your use but binde them not up til they be throughly cold Severall Compositions of great Use in this second part of this Manuel 1 Magno Liquore which is of great vertue TAke sweet Sallet oyl twenty pound white wine two pound boil these together until the wine be consumed then put it in a vessel of stone and put thereunto these things following Take the flowers of Rose-mary three pound Lignum aloes six ounces Olibanum Bdelium of each ten ounces then stop it very close and bury it in the ground four foot deep and this would be buried in the beginning of August and there remain until the month of March then take it forth of the ground and set it in the Sun and put thereto these matters following Sage Rosemary Rue Betony Millifolly Comfery roots Tamaro Viticella of each one handful Gallingall Cloves Nutmegs Spikenard Saffron one ounce Sarcocolla Sanguis Draconis in grain Mastick one ounce aloes hepatick Rasa di pino of each eight ounces yellow wax Auxungia of each eighteen ounces Colophony one pound Hypericon with the seed and all one pound Musk one drachm mix them all wel together and boil them in Balneo until the herbs become dry and have no more substance then it is boiled then take it forth and strain it and put thereunto for every pound six drachms of balme artificial and when the month of Septem cometh put thereunto two pound of the fruit of the herb called Balsamina which is red and then it is ended which thou shaft keep in a glasse close shut for the older it is the better it is and is of such vertue that it helpeth the Etisie and Hidropsie if ye give them every morning four drachms with two ounces of syrup of Roses warm the space of eleven dayes as is wel proved and this is the true and perfect Unction that helpeth the Petocchie a disease so called in the Italian If any were wounded and had cut veins sinnews and bones let him joyn the parts close together and dresse it with this oyl very hot upon the upper parts and in short time it shal be whole without any alteration it helpeth also the white scal if ye annoint it therewith it helpeth coldnesse in the head and Catarrhs if ye annoint within the nostrils at night when ye go to bed if ye annoint the stomack therewith it causeth perfect digestion of the meat it provoketh urine where it is let through carnosity or Gonnorea or such like Matter it causeth hair to grow it preserveth the beard black and is good against worms and all these experiments are true and proved by one divers and sundry times in the aforesaid infirmities and also in divers other which are left until nother time Ye shal note that if you annoint one all over that is grieved with the Pox with this oyle it wil encrease his pain and so by that means you may know whether he be infected or no. 2 How to compound Aromatico Leonardo with its vertues Aromatico Leonardo is a miraculous medicine that serveth against all manner of discases of what quality soever they
A Medicine for the falling down of the Matrice to the bearing place ibid Another to be laid to the Navel and to the back right against the Navel for the same use pag. 151 Immoderate flux menstrual suppressed or stayed ib For a woman that hath too much of the flowers pag. 152 To stop the whites in women ibid Another for the same ibid To make Pomatum ibid Magno Liquore which is of great vertue pag. 154 How to compound Aromatico Leonardo with its vertues pag. 156 Caustick pag. 157 A Magistrall Cerot against the white Scal. ibid Pillole Magistrale which is good against any infirmties pag. 159 To make a Quintessence of marvellous vertue pag. 160 Quinta essentia solutiva which is of Marvelous operation in divers matters pag. 161 Syrupo Solutivo or the soluble Syrup with the order how to make and use it pag. 162 Sirrupo Magistrale Leonardo which serveth against an infinite number of diseases and is a rare medicine pag. 164 To make artificiall Balm and the vertues thereof pag. 165 Vegetable syrup which is miraculous and divine pag. 166 Unguento Magno Leonardo pag. 167 Experiments in Cookery and Houswifery Sallets or Sawce 1 A Lemmon Sallet TAke Lemmons rub them upon a grate to make their rinds smooth cut them in halfes take out the meat of them and boil them in fair water a good while changing the water once or twice in the boiling to take away the bitternesse of them when they are tender take them out and scrape away all the meat if any be left very clean then cut them as thin as you can to make them hold in a long string or in reasonable short pieces and lay them in your glass and boiling some of the best white-wine vinegar with sugar to a reasonable thin syrup pour it upon them into your glasse and keep them for your use 2 To keep Clove Gilliflowers For Sallets Take the fairest Clove Gilliflowers clip off the whites from them put them into a wide mouth'd glass and strew a good deal of sugar finely beaten among them then put as much wine vinegar to them as wil throughly wet them tie them up close and set them in the Sun 3. To pickle Oysters Take a peck of the greatest Oysters open them and put the liquor that comes from them saved by it self to as much white wine boil it with a pound of Pepper bruised two or three spoonfuls of large Mace and a handful of Salt til the liquor begin to waste away then put in your Oysters and plump them and set them off the fire til they be cold and so put them up in little barrels very close 4 To pickle Quinces Boil your Quinces that you intend to keep whole and unpared in fair water til they be soft but not too violently for fear you breake them when they are soft take them out and boil some Quinces pared quartered and cored and the parings of the Quinces with them in the same liquor to make it strong and when they have boiled a good time enough to make the liquor of sufficient strength take out the quartered Quinces and parings and put the liquor into a pot big enough to receive all the Quinces both whole and quartered and put them into it when the liquor is through cold and so keep them for your use close covered 5 To keep Goosberries Take a handful or two of the worser of your Goosberries cut off their stalks and heads and boil them all to pieces in a pottle of water putting into the boiling thereof halfe a quarterne of sugar then take the liquor strain it thorow a hair strainer and while it cooleth cut off the stalks and heads of the fairest Goosberries being very careful you cut not the skin of them above or below put them into a Gallipot and pour the liquor in after them 6 Purslane must be used as you do the Goosberries 7 How to keep Cucumbers raw Take a Kettle big enough for your use half ful of water make it brackish with salt boil therein ten or twenty Cucumbers cut in halves then take the raw Cucumbers being somewhat little and put them into the Vessel wherein you wil keep them and when your liquor is cold strain so much of it into them as may keep the Cucumbers alwaies covered 8 To keep boiled Cucumbers Take a Kettle of water put salt to it boil it wel then take your raw Cucumbers put them into it and keep them with running up and down very softly til they be as it were perboyled then take them out and lay them aside til they be cold then put them up in the vessel you wil keep them in and when the liquor is cold strain it into them til they be all covered 9 To pickle Cucumbers to keep all the year Pare a good quantity of the rinds of Cucumbers and boil them in a quart of running water and a pint of wine vinegar with a handful of Salt til they be soft then letting them stand til the liquor be quite cold pour out the liquor from the rinds into some little barrel carthen pot or other vessel that may be close stopped and put as many of the youngest Cucumbers you can gather therein as the liquor wil cover and so keep them close covered that no wind come to them to use all the year till you have new If your Cucumbers be great 't is best to boil them in the liquor til they be soft 10 To keep Cowslips for Sallets Take a quart of white wine vinegar and half a quarter of a pound of fine beaten sugar and mix them together then take your Cowslips pul them out of the pods and cut off the green knob at the lower ends put them into that pot or glasse wherein you mind to keep them and wel shaking the vinegar and sugar together in the glasse wherein they were before poure it upon the Cowslips and so stirring them morning and evening to make them settle for three weeks keep them for your use 11 Violets Buglosse Borage Rosemary Marigolds Fennel These are all to be used as you do your Cowslips onely of Fennel you must take the seeds when they are new put out of the pod 12 To keep Broom flowers for Sallets Gather so many buds in one day if you can as you mean to keep then take your pot and lay first a lay of white salt in the bottome of it and then a lay of Buds or flowers then another of white salt and so another of Flowers till you have filled your vessel so full as you can thrust them down let them stand one day and if they shrink down fil them up with flowers and after fil it up with Verjuyce and lay a good deal of salt upon the top of it and stop it up close 13 To keep Barberies to garnish your meat c. Take the worst of them and boil them in fair water and strain the liquor from them and while the
it to the height of Manus Christi then mixe them together and pour it on a wet Pie-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 stuff and newly used Your Manus Christi must boil a good while and be kept with good stirring 6. To preserve green Pippins Take Pippins pare them very thin while they are greene then take ten smal green Pippins worse then the other pare them and boil them in a pottle of water till they be all to pieces then strain it from the cores then take two pound of sugar and put it into the same liquor so strained and set it on the fire and so soon as it boileth put in the Pippins you purpose to preserve so let them boâ—le leisurely till they be enough and when they are preserved they wil be green In like sort you may preserve Quinces Plums Peaches or Apricocks if you take them green 7 To preserve Oranges and Lemmons Take your Oranges or Lemmons lay them in water three daies and three nights to take away their bitternesse then boil them in fair water til they be tender make as much Syrup for them as will make them swimme about the Panne let them not boil too long therein for it will make the skinnes tough then let them lie all night in the syrup to make them take the syrup in the morning boile your syrup to his thicknesse and put them in Gallipots or Glasses to keep all the yeare And this is the best way to preserve Oranges Lemmons or Citrons 8 To preserve Peaches Heat water scalding hot first then scald your Peaches till you may pull off the skin which done boil your rose-Rosewater and Sugar till it be somewhat think then put in your Peaches one by one stowing the Sugar on them and as the fire melteth cast on more four or five times letting them boyl with a soft fire till hey be tender keeping them covered as long as they seethe then take them out and put them up for use 9 To preserve Medlers Take the faiâ—est Medlers you can get but let them not be too ripe then set on faire water on the fire and when it boyleth put in your Medlers and let then boil till they be somwhat soft then while they are hot pill them cut off their crowns and take out their stones take then to every pound of Medlers three quarters of a pound of Sugar and a quarter of a pint of Rosewater seeth your syrup scumming it clean then put in your Medlers one by one the stalks downward when your syrup is somewhat cool then set them on the fire again let them boile softly till the syrup be enough then put in a few Cloves and a little Cinamon and so putting them up in pots reserve them for your use 10 The best way to preserve Goosberies Gather them with their stalks on cut off their heads and stone them then put them in scalding water and let them stand therein covered a quarter of an hour Then take their weight in Sugar finely beaten and laying first a layer of Sugar then one of your Goosberries in your preserving Skillet or Pan till all be in putting in for every pound of Goosberries six spoonesuls of fair water set them on the Embers till the Sugar be melted then boil them up as fast as you can till the syrup be thick enough and cold and then put them up This way serveth also for Raspices and for Mulberies 11 To preserve Damsins Take the Damsins before they be full ripe but new gathered off the tree allow to every pound of them a pound of Sugar put a little rose-Rosewater to them and set them in the bottome of your Pan one by one boile them with a soft fire and as they seeth strow your Sugar upon them and let them boil till the syrup be thick enough then while the syrup is yet warm take the Plums out and put them in a Gallipot Syrup and all 12 How to preserve Cherries Take the Cherries when they be new gathered off the tree being full ripe put them to the bottome of your preserving pan weighing to every pound of Cherries one pound of Sugar then throw some of the Sugar upon the Cherries and set them on a very quick fire and as they boil throw on the rest of the Sugar till the Syrup be thick enough then take them out and put them in a Gallipot while they are warme You may if you will put two or three spoonfuls of rose-Rose-water to them 13 To preserve Artichokes Heat water scalding hot first then put in your Artichokes and scald them and take away all the bottoms and leaves about them then take Rosewater and Sugar and boil them alone a little while and then put the Artichokes therein and let them boil on a soft fire til they be tender enough let them be covered all the time they boile then take them out and put them up for your use 14 To preserve Roses or any other flowers Take one pound of Roses three pound of sugar one pint of Rosewater or more make your syrup first and let it stand til it be cold then take your Rose-leaves having first clipt off all the white put them into the cold syrup then cover them and set them on so soft a fire that they may but simper for two or three hours then while they are hot put them out into pots or glasses for your use 15 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 your Apricocks and lay them in the Sugar in your preserving pan all night and in the morning set them upon the Embers till he sugar be all melted and then let them stand and scald an hour then take them off the fire and let them stand in that syrup two daies and then boile them softly till they be tender and wel coloured and after that when they are cold put them up in glasses or pots which you please 16. To preserve Bullasses as green as grass Take your Bullasses as new gathered as you can wipe them with a cloth and prick them with a knife and quaddle them in two waters close covered then take a pound of clarified Sugar and a pint of Apple water boile them well together keeping them wel scummed unto a syrup and when your Bullasses are wel dript from the water put them into the syrup and warm them three or four times at the least at the last warming take them up and set them a dropping from the syrup and boil the syrup a little by it selfe till it come to a Jellie and then betweene hot and cold put them up to keep for all the year 17 To preserve green Walnuts Take Walnuts and boil them til the water do taste bitter then take them off and put
long smal rols and with a knife cross cut them at one end like a Clove blossom so stove them and serve them This is an excellent comfit it wil taste like a Glove and eat pleasantly 32 To Candy all kind of flowers as they grow with their stalkes on Take the Flowers cut the stalkes somewhat short then take one pound of the whitest and hardest sugar you can get put to it eight spoonfuls of Rosewater and boil it til it wil rol between your finger and your thumb then take it from the fire cool it with a stick and as it waxeth cold dip in all your flowers and taking them out again suddenly lay them one by one on the bottome of a sieve then turn a joyned stool with the feet upward set the sieve on the feet thereof cover it with a faire linnen cloth and fet a chafindish of coals in the middest of the stool underneath the sieve and the heat thereof wil run up to the sieve and dry your Candy presently then box them up and they wil keepe all the yeare and looke very pleasantly 33 To make the Rock Candies upon all Spices Flowers and Roots Take two pound of Barbary sugar clarifie it with a pint of water and the whites of two egges then boil it in a posnet to the height of Manus Christi then put it into an earthen Pipkin and therewith the things you wil Candy as Cinnamon Ginger Nutmegs Rose buds Matigolds Eringo rootes c. Cover it and stop it close with clay or paste then put it in a Still with a leisurely fire under it for the space of three daies and three nights then open the pot and if the Candy begin to coine keep it urst pped for the space of three or four daies more and then leaving the syrup take out the Candy lay it on a Wier grate and put it in an Oven after the bread is drawn there let it remain one night and your Candy wil be dry This is the best way for rock candy making so smal a quantity 34 The Candy Sucket for green Ginger Lettice flowers c. Whatsoever you have preserv'd either herbs fruits or flowers take them out of the syrup and wash them in warm water and dry them wel then boil sugar to the height of candy for flowers and draw them thorow it then lay them on the bottom of a sieve dry them before the fire and when they are enough box them for your use This is that the Comfit-makers use and call Sucket Candy 35 To Candy Ginger Take very fair and large Ginger and pare it and then lay it in water a day and a night then take your double refined sugar and boil it to the height of sugar again then when your sugar beginneth to be cold take your Ginger and stir it well about till your sugar is hard to the pan then take it out race by race and lay it by the fire four hours then take a pot and warm it and put the Ginger in it then tie it very close and every second morning stir it about roundly and it wil be rock-candied in a very short space 36 To candy Eringo roots Take of your Eringo roots ready to be preserved and weigh them and to every pound of your roots you must take of the purest sugar you can get two pound and clarifie it with the whites of Egges exceeding wel that it may be as cleer as Chrystal for then it will be very commendable it being clarified you must boil it to the height of Manus Christi and then dip in your roots two or three at once til they be all candied and so put them in a stove and keep them all the year 37 To make Quince Cakes Prepare your Quinces and take the just weight of them in sugar beaten finely and searcing half of it then of the rest make a syrup using the ordinary proportion of a pint of water to a pound of sugar Let your Quinces be wel beaten and when the syrup is Candy height put in your Quinces and boil it to a paste keeping it with continual stirring then work it up with the beaten sugar which you reserved and these Cakes will taste wel of the Quinces 38 Cleer Cakes of Quinces or Apricocks Take of the best sugar finely beaten and searced one pound to a pound of Quinces or Apricocks set your sugar upon a chafingdish of coals and dry it about halfe an hour then cooling it stir into it a little Muske and Ambergreece finely beaten and powdered then pare your Quinces c. and boil them in fair water whole til they be tender and not covering them for so they will be white Then take them and scrape off all the Quince to the core into a silver dish and boil it therein til it grow drie which you shal perceive by the rising of it up when it is thus wel dried take it off let it cool and strow on the Sugar setting some other to strow it til it be all thorowly wrought in then lay it out on Glasses Plates or Prints of Flowers or Letters an inch thick or lesse as you please 39 To dry Apricocks Take them when they are ripe stone them and pare off their rinds very thin then take half as much sugar as they weigh finely beaten and lay them with that sugar into a silver or earthen dish laying first a lay of sugar then of the Fruit and let them stand so all night and in the morning the sugar will be all melted then put them into a skillet and boil them apace scumming them wel and as soon as they grow tender take them from the fire and let them stand two dayes in the sirup then take them out and lay them on a fine plate and so dry them in a stove 40 The best way to dry Plums Take you Plums when they are full grown with the stalks on them but yet green split them on the one side and put them in hot water but not too hot and so let them stand three or four hours then to a pound of them take three quarters of a pound of sugar beaten very fine and eight spoonfuls of water to every pound set them on hot embers till the sugar be melted and after that boil them till they be very tender letting them stand in that sirup three daies to plump them Then take them out wash the sirup from them in warm water and wipe them with a fine linnen cloth very dry and lay them on plates and set them to dry in a Stove for if you drie them in an Oven they wil be tough 41 To dry Pippins Take half a pound of powder sugar boil it to a sirup in a pint of fair water and clarifie it with the white of an eg then strain it thorow a linnen cloth and set it on the fire again in another clean skillet while this is doing pare eight pippins cut them in halves and core them putting in every
be somewhat cold then take your leaf-gold and mingle with it then cast it according to art that is in round gobbers and so keep them 76 The Syrup of Violets Take fair water boil it scumme it and to every ounce of it so boiled and scummed take fix ounces of the blue of Violets onely shift them as before nine times and the last time take nine ounces of Violes let them stand between times of shifting twelve hours keeping the liquor still on hot embers that it may be milk warme and no warmer after the first shifting you must stampe and strain your last nine ounces of Violets and put in only the juyce of them then take to every pint of this liquor thus prepared one pound of sugar finely beaten boil it and keep it with stirring till the sugar be all melted which if you can let be done before it boil and then boil it up with a quick fire This doth cool and open in a burning Ague being dissolved in Almond milke and taken especially it is good for any inflammation in children the conserves are of the same effect 77 Syrup of Century Take Flowers and green leaves of Century and boil them in a good quantity of faire water being first boiled and well scummed before the Century come in when you think it is boiled enough set it upon hot Embers for twelve houres shifting it again and again till you think it be strong enough of the Century then take to every pint of the liquor thus boiled a pound of sugar and so boil it up It cleanseth the stomack killeth Wormes Agues and the green Sicknesse it must be taken in the morning with Mace Ale 78 Syrup Gresta or Syrup of unripe Grapes Take a good Basket fill of unripe Grapes set them three daies in a vessel after they be gathered stampe them and strain out the juyce of them take thereof six quarts boil it with a soft fire till the third part be consumed then four quarts will remain Let that run thorow a Wollen bag and stand till it be clear in it self then take of the cleerest of it seven pints put thereto five pound of clarified sugar boyl them together to the thicknesse of a syrup and keep it in a glasse It is good for a perbreaking stomack proceeding of Choler and for a swelling stomacke it taketh away thirst and drinesse and Chollericke Agues It is a great comfort to the stomack of women being with child it is a preservative against all manner of venome and against the Pestilence 79 Syrup of Roses Take Damaske Roses clip off the white of them and take six ounces of them to every pint of fair water first wel boiled and scummed let them stand so as abovesaid twelve hours as you did in the syrup of Violets wringing out the Roses and putting in new eight times then wringing out the last put in only the juyce of foure ounces of Roses so make it up as before If you wil put in Rubarbe take to every pint two drachms slice it string it on a thred hang it within the pot after the first shifting and let it infuse within your Roses Some use to boil the Rubarbe in the Syrup but it is dangerous This syrup purgeth Choller and Melancholly 80 Syrup of Wormwood Take halfe a pound of Wormwood leaves of red Roses two ounces of Spikenard three drachms of old and wel relisht white wine two ounces juyce of Quinces two pound and a halfe Let all these stand a day and a night in a stone pot then let them boile softly to the one halfe so let it coole straine it and clarifie it with the white of an egge then put to it two pound of good English honey and let them boile a little together then strain out the liquor and with sugar boile it up to a syrup 81 Syrup of Cowslips In stead of running water you must take the distilled water of Cowslips put thereto your Cowslip flowers cleane picked and the green knobs in the bottome cut off and therewith boile up a Syrup as in the Syrup of Roses is shewed It is good against the Frenzie 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 Milke or some other warme thing 82 Syrup of Borage and Buglosse Syrup of Borage and Buglosse are made in the same sort they cool open and comfort the body 83 Syrup of Calamint Doth warm and comfort the stomack it is made ut supra 84 Syrup of Scabious Syrup of Scabious is made of the juyce of the herb strained and clarified as the juyce of Fole foot and the flowers insused or steeped shifted and boiled up as of Roses It cleanseth the brest and lungs cureth an old cough and Impostumes of the brest and of all other inward parts cleansing ripening and healing the same 85 To make Syrup of Saffron Take a pint of Endive water two ounces of Saffron finely beaten and steep it therein all night the next day seeth it and strain out the Saffron then with sugar boil it up to a Syrup 86 Syrup of Fole-foot or Golts-foot Take the leaves of Fole-foot wash them very faire and wipe them with a clean linnen cloth leaf by leaf then lay them on a clean cloth to dry till all the wet be off them then beat them in a morter and put them into a Strainer and wring out all the juyce you can out of them and put it into Glasses and let it stand in them to settle all night the next day pour out the clearest of the juyce from the Grounds into a fair Bason and taking for everie pint thereof a pound of sugar finely beaten boil the juyce of Folefoot softly on a Charcole fire and when you have wel scummed it put in the sugar according to his proportion and so let them boil together keeping it with due scumming until to see when it is enough it will stand on a stiffe purle when you drop some of it upon a Plate of silver or a Sawcer then take it from the fire pour it thorow a Jellie bag into a clean bason putting first a branch or two of Rosemarie into the bags bottome then keep it stirring with a spoone till it be lukewarme foraelse it will have a Cream upon it So letting it stand all night in the bason well covered the next day put it into such glasses as you mean to keep it in It is good to open the brest and Lungs and cureth old Coughes 87 To make Syrup of Pomecitrons Take Pomecitrons and cut them in halves and juyce them but beware you wring them not too hard lest it be slimy and take to every pint of juyce three quarters of a pound of refined sugar and boil it in an earthen pipkin til it come to the height of a syrup and take heed in any case that you boil it not on too hot a fire lest it
Buglosse ibid Syrup of Calamint ibid Syrup of Scabious ibid To make Syrup of Saffron pag. 38 Syrup of Folefoot or Colts foot ibid To make syrup of Pomecitrons pag. 39 A Syrup against Melancholly humors especially where there is wind in the stomack ibid Syrup of Wormwood simple pag. 40 Sprup of Marsh mallows pag. 41 Syrup of Radishes ibid Syrup of Popies pag. 42 Hony of Rosemary flowers ibid Experiments in PHYSICK CHIRURGERY Distillations Waters and Oyles Their Vertues and Uses 1 Doctor Stevens his Water TAke a Gallon of Gascoin wine of Ginger Gallingall Cinnamon Graines Cloves Mace Nutmegs Annis-seeds Caraway-seed Coriander-seed Fennel-seed and sugar of every one a dram then take of Sack and Ale a quart apiece of Camomill Sage Mint red Roses Time Pellitory of the wal wild marjoram wilde Time Lavender Peneroyal Fennel roots Parsley roots and Setwall roots of each halfe a handfull Then beate the spice small and bruise the herbs and put them all together into the wine and so let it stand sixteene hours stirring it now and then Then distill it in a Limbeck with a soft fire and keep the first pint of the water by it selfe for it is the best and the rest by it self for it is not so good as the first The principal use of this water is against all cold diseases it preserveth youth comforteth the stomack cureth the stone of what nature soever using but two spoonfuls in seven daies It preserved Doctor Stevens ten years bed-red that he lived to ninety eight years 2 To make Cinnamon Water Of the best Cinnamon you can get take one pound bruise it wel and put it into a gallon of the best Sack and infuse it three daies and three nights and then distill it as your Aqua Coelestis 3 Angelica water Of Cardus take and drie a handfull Angelica roots three ounces of My the one drachm Nutmegs half an ounce Cinnamon Ginger of each four ounces Saffron one drachm and a half Cardomons Cubebs Gallingale and Pepper of each a quarter of an ounce Mace two drachms Grains one drachm Lignum-Aloes Spikenard Juncus-odoratus of each a drachm Sage Borage Buglosse Violets and Rosemary flowers of each halfe a handful bruise these and steep them in a pottle of Sack twelve hours and distill it as the rest 4 Aqua Mirabilis Take three pints of White wine one pint of Aqua vitae one pint of juyce of Salendine one drachm of Cardamer a drachm of Melliot flowers Cubebs a drachm of Galingale Nutmegs Cloves Mace and Ginger of each a drachm mingle all these together over night the next morning set them a stilling in a glass Limbeck The Vertues This water dissolveth swelling of the Lungs and being perished doth help comfort them it suffereth not the blood to putrifie he shall not need to be let blood that useth this water it suffereth not the heart-burning nor melancholy or flegm to have dominion it expelleth Urine and profiteth the stomack it preserveth a good colour the visage memory and youth it destroys the Palsie Take some three spoonfuls of it once or twice a week or oftner morning and evening first and last 5 Balm water Take Balm dry three ounces Thyme Penniroyal of each an ounce Cinnamon four ounces a drachm of Cardomus grains half an ounce sweet Fennel seeds an ounce Nurmegs and Ginger of each a drachm Galingale one ounce Calamus Cypress Cubebs and Pepper of each two drachms of Caper-roots half a drachm of Diptamus one drachm bruise these things and put them to a pottle of Sack and steep them 24 hours and then use it as the former waters 6. Another Balm VVater Take a gallon and a quart of Sack put to it Annis seed and Fennel seed of each one pound Liquorice scraped and bruised a quarter of a pound of Coriander seed corrected and Caraway seed of each as much Cowslip flowers clipt from the whites and Rosemary flowers wel pickt of each one pound of red Mints wilde Time of each a good handful and of Baulm 2 pound steep all these first in the Sack 4 hours in the brasse pot wherein they shall be distilled and then distil them in a Limbeck 7 A Barly water to purge the Lungs and Lights of all diseases Take halfe a pound of fair Barley a gallon of running water Liquorice half an ounce Fennel seed Violet leaves Parselie seed of each one quarter of a ounce red Roses as much of Isope and Sage dried a good quantitie of either of Harts tongue twelve leaves a quarter of a pound of Figs and as many Raisins still the Figgs and Raisins put them all into a new earthen pot with the water cold let them sceth well and then strain the clearest from it drink of this a good quantity morning and afternoon observing good diet upon it it taketh away all Agues that come of heat and all ill heat it purgeth the Lights Spleen Kidnies and Bladder 8 A Water for a sore Mouth Take of Sage Rosemary and Woodbine leaves a like quantity viz. a handful and half of either boyl them in a quart of running water with as much of the best Allom as an Egg and let them boil to a pint then put in a pint of white Wine and let them boil again and so soon as it boileth take it off the fire and let it cool and then put it up in a glass and therewith wash your mouth morning evening and at night and other times as couse requires till it be well 9 Another for the same use White wine and fair water of each a quart wine Vinegar a pint red Sage a good quantity Mercury two penniworth Roch Allom half an ounce Rosemary an handfull Woodbine leaves somewhat more and 3 spoonfulls of Honey seeth them together and wash your mouth therewith 10 Rosa solis Take of Liquorice 8 ounces Annise-seeds Carraway of each an ounce Raisins stoned Dates of each three ounces Nutmegs Cinnamon Ginger and Mace of each half an ounce Galingale a quarter of an ounce Cubebs a drachm Figs two ounces Sugar four ounces bruise these and distill it with a gallon of Aqua vitae as the rest But when it is distilled you must colour it with the herb Rosa solis or else Alkanet root 11 Wormwood water Take of Wormwood two ounces and a half Sage Bittony and Rue of each half a handful Rosemary tops a handful Cinamon 3 ounces Nutmegs half an ounce Cloves and Mace of each half a drachm Ginger one ounce Galingale Cubebs and Spikenard of each a drachm and a half of Scordium half an handful bruise these and put them into a pottle of Sack and a pint of Aqua vitae and steep them 24 hours and distil them as the rest 12 Aqua Fortis Take of Vitriol prepared as for oyl of Vitriol two pound Salt Peter purged one pound beat them together and put them in a Retort well luted place it in a furnace with a large receiver and giving fire to it
the Spring and Fall 125 An approved medicine for the Drepsie Take the herbe called Bitter sweet it groweth in waters and bears a purple flower slice the stalks and boil a prerty deal of them in white-wine and drink thereof first and last morning and evening and it will cure the Dropsie 126 A Bath to comfort the Brain Take a quart of Muscadine sweet Marjoram a handful Rosemary tops half a handful and a few Cloves boyl them upon a soft fire to the one half and bath the head therewith often in the Spring and fall of the lease drying it in with hot Napkin 127 For pain in the Ears or deafnesse Take a hot loafe of the bignesse of a Bakers penny loafe and pull or cut it in two in the middest and lay the middle of the crummy side to the middest or to the holes of the ear or ears pained as hot as they may be endured so bindthem fast together on all night And then if you find any pain in either or both ears or any noise put into your pained ear or eares a drop of Aqua vitae in each and then again binding more hot bread to them walke a little while and after go to bed this done three or four daies together hath taken away the paine hearing noise in the ears and much eased the deafnesse and dulnesse of and in many 128 For the Emrods Take Egremony and bruise it smal and then fry it with sheeps Suet and hony of each a like quantity and lay it as hot as you can suffer it to the sundament and it will heale you very fair and well 129 For the Pinne and Web in the Eye Take the Gall of a hare and clarified hony of each a like quantity mingle them wel together and an noint the web with a feather dipped in the same and within three or four daies it will take it quite a way 130 A Plaister to take away the Filme on the Eye Take a rotten Apple the yolke of one egg and as much grated Maunchet as wil make it pretty stiffe and then put to it two spoonfuls of Egrimony water two of Eyebright water and two of red-Rose water or all six of red Rose-water for want of the other two beat all these together til it be stiffe enough to spread then make a plaister of it and lay to the Eye and when you take off the Plaister to renew it wash the Eye with some of these waters mixed equally together to clear it again 131 A Medicine for sore Bloud shotten and Rheumatick eyes Take ground Ivie Daisies and Celedony of each a like quantity stampe and strain out the juyce of them and put to it a little brown Sugar Candy dissolved in a little white Rose-water and drop two or three drops of this liquor at one time into the grieved eye or eyes with a feather lying upon the back when you doe it and an hour after This by Master Waldgraves own experience and by divers others to whom he taught it proved to be the best Medicine for Byes for it taketh away all inflamatious spots webs itches smarting or any griese whatsoever in the eye yea though the sight were neere hand gone 132 To make the face white and fair Wash thy face with Rosemary boiled in white-wine and thou shalt be fair then take Erigan and stampe it and take the juyce thereof and put it altogether and wash thy face therewith Proved 133 To take the heat out of the face Put Elder flowers Plantane white Daisie roots and herb Robert into running water and wash your face morning and evening therewith 134 To take away the Spots or red Pimples of the face Take halfe a pint of raine water and halfe a pint of good verjuyce seeth it till it be halfe consumed the whiles it boileth fill it up again with juyce of Lemmons and so let it seeth a pretty while then take it from the fire when it is cold put to it the whites of four new laid egges well beaten and with this water annoint the place often 135 A Secret to help all Fevers in the beginning When the Fever is new begun give the Parlent two drachms of Aromatico Leonardo fasting in the morning and the next day about the same hour give him an ounce of Vegitabile Syrup and the third day give him four drachms of the said Electuario Angelica Leonardo with broth which taketh away the Fever altogether And this operation intendeth only to the continual Quotidian Tertian and putrified or pestilentiall Fevers but not to the accidential or Heclick nor Quartain for these three kinds are much differing from the rest because the accidentiall is caused of another infirmity anterior or going before The sever Hectick is caused of weaknesse of natures and the Quartain is caused of great quantity of melancholly humors and they are cured by contrary means to the first the accidental by helping the principall infirmitie the Hectick by helping nature and preserving the liver and lungs from putrefaction the Quartaine by Vomits Unctions Cerrots and drying drinks and these are great secrets to be known For herein consisteth a great part of Physick and Chirurgery if it be well considered 136 To ripen and heal a Fellon Boil Clarret wine and wheat flower to a poultesse and spreading it very thick apply it as hot as you can endure it 137 A medicine for a Fistula Dry Vervine upon a tile and make powder thereof and make clean the sore with a linnen cloth and fil the hole full of the powder 138 A medicine for the falling sicknesse Gather Germander in May when it is in the blossome dry it in the shadow and make it into fine powder and when you will use it take the yolke of an egge or two and stir and break it with a spoonful of the said powder then seeth it and give it to the patient to eat Do this morning and evening eight daies abstaining from wine carnal company of Women from all pulse beans pease vetches tares and such other from salets salt fish and from other things that are hard of concoction A very good and notable secret 139 For the Piles Set a Chafingdish or a Pan of coles under a close stoole-chaire or in a close stoolecase and strow Amber beaten in fine powder upon the coals and sit down over it that the smoke may ascend up into the place grieved 140 An especial good Medicine to make the Piles bleed Beat the yolke of an egge and some sallet oyl or oyl of Roses together with some Saffron and spread it upon a piece of Leather and lay it to the place grieved 141 A Medicine for the Piles Take a little Orpine Hackdagger and Elecampane stampe them altogether with Boares grease into the form of an oyntment and lay them to the place grieved 142 A Cullesse to stop the Bloudy flux Take a gallon of fair running water and a quart of Red wine boil therein a Cock or a Hen of
Bramble leaves Ribwort Oaken buds Plantaine Bursa Pastoris Knotgrasse stones of Raisins of the Sun of each one handful and so let them boil to the one halfe or more Then take one pound of unblanched Almonds stampe them and strain them with this broth and put thereto a box of Quidony of Quinces a spoonful of powder of Pomegranate rinds the powder of Cinnamon and of Rose leaves of each as much two Cakes of Manus Christi half a cake of Terra Sigillata and a little Sugar to make it sweet boil them all together about one quarter of an houre then strain out the liquor and let the Patient drink thereof morning and evening an hour before he eateth any thing 143 Bloody flux cured The Fluxes of the body are no other but the distemporature of Nature and are of two kinds the one is caused of the distemper and evil quality of the Liver and is called Flusso Epatico The other is caused of great heat feaver and distemperament of Nature and is called Diffenteria that is a distemper of the guts and both these sorts are hard to be helped by the Ancient Doctors as it is well seen by those that practise for they will help them with repression and restrictives but that is not the way if we shal beleeve Galen who saith Fluxus fluxum curat which is most true For many hundreds have been cured of the flux by giving them Aromatico Leonardo and three or four doses of his Syrupo Solutivo But the Dissenteria or flux is cured with Electuario Angelica Leonardo and then every day after dinner stand in a bath of water of the sea cold two hours at least This helps with much ease and in a short time But use it as a secret 144 Another for the bloody Flux Distil Frogs as you do herbs or flowers or any thing else but you must put nothing to them but the frogs Take two or three spoonsuls of this water in any thing you will drink and you shall finde present case 145 A Medicine to cure the biting of all venemous beasts As soon as the party feeleth himself bitten with any venemous beast or as soon after as may be take green leaves of a fig-tree and presse the milk of them three or four times into the wound And for this serveth mustard-seed mingled with vinegar 146 An approved Medicine for the Gout in the feet Take an Oxe his paunch new killed and warm out of the belly about the latter end of May or beginning of June make two holes therein and put in your feet and lay store of warm clothes about it to keep it warm so long as can be use this for three or four dayes together for three weeks or a month whether you have the fit or pain of the Gout at that time or no so you have had it at any time before This hath cured divers persons that they have never been troubled with it again 147 A pultesse for the Gout Take new milk white bread grated and an handfull of red Rose leaves boil them together to the thicknesse of a pulcesse then spread them on a linnen cloth and apply them to the place grieved 148 How to cure all kinds of Gout The Gout of what kinde soever whether hot or cold or of any other temperature proceedeth of one onely cause although they work divers effects which come through the complexions of those that have it As for example In fat men it cometh alwaies with inflammation and rednesse and great pain In lean persons it cometh alwaies with pains but with lesse inflammation In cholerick and melancholick persons it cometh with tumours and that is nodosa The cause of this infirmitie is an evill quality engendred in the stomack in the liver and in the blood and the cure thereof is to ease the stomack of that evil to purge the liver and the blood and to mitigate the paine All which thou maist do with these three Remedies followin viz. by Pillole Magistrale Leonardo by the Unction for the Gout and by the Quinta Essentia solutivo The Pils discharge the stomack the Quinta Essentia solutivo purgeth the Liver and the Blood and the Unction taketh away the pain for if you remedie the Cause which is onely one the Effect will cease The manner of using these is this When you feel the pain begin to come take two Doses of those Pils in the morning fasting one day after another or if you will rest a day or two according to your strength That being done take every morning two drachms of the foresaid Quinta Essentia solutivo in half a porringer full of broth made with Veal and a little sugar and this you must take five hours before meat and keepe no straight diet but eat reasonably And every night after Supper annoint the grief with the foreiaid Unction for the Gout And thus by the help of God and the vertue of these medicines the Oout shall be cured 149 An approved Medicine for the Green-sicknesse Take a quart of Claret wine one pound of Currans an handfull of young Rosemary crops and halfe an ounce of Mace seethe these to a pint and let the patient drink thereof three spoonfuls at a time morning and evening and eat some of the Currans also after 150 The Green salve which closeth up Sores being wel drawn Take half a pound of Wax one pound of May-butter set it on the fire and boil it then take an handfull of Plantane halfe an handfull of Ribwort Brooklime and Smallage of each as much Valerian two handfuls Organie Tutsaine and three-leaved Grasse of each an handful ground Ivie half an handful Elder-flowers while they be green an handful cut them smal and seeth them all together in the Wax and butter til they be ready to strain then strain them and keep the Salve either in gallipots or in a round Roll rolled up in Parchment 151 To cleanse the Head and take the Ach away Chaw the root of Pellitory of Spain often in thy mouth 152 Harts-horu Jelly Take two ounces of Harts-borne filed not scraped very fine steep it in a quart of faire water and let it stand so all night upon hot embers stirring it when you go to bed and covering it In the morning put four pints of water more to it then boil it a good space on the fire till it wil jellie and when the liquor is almost three quarters boyled in then strain it and put to it a little Sugar and as much juyce of Lemmons as will make it sharpe and a little Ambergreece Then let it stand and coole and so put it up for your use It is Excellent good for those that are brought low with burning Agues giving them three or foure spoonfuls fasting morning and evening and about nine in the forenoone and three in the afternoone 154 To make a Potion that is good against all Infirmities This following Potion destroyeth all the evill qualities in our bodies comforteth
two handfuls of dryed red Rose leaves and three ounces of Oyl of Roses boil all these together to the thicknesse of a Poultesse then let it stand and cool and while it cooleth take a spoonful of oyl of Roses and with a warm hand rub the place grieved till the oyl be dryed in and then lay the Poultesse as warm as you may endure it to the part inflamed doe this morning and evening for three or four daies as you shall see cause 179 An especial medicine for all manner of poyson Take Hempseed dry it very well and get off the Husks and beat the Hempseed into fine powder take Mints also dry them and make them into powder Boil a spoonful of either of these in half a pint of Goats-milk a pretty while then put the Milke into a cup to cool and put into it a spooneful of Treacle and stir them together til it be cool enough then drink it in the morning fasting and eat nothing till noone or at least in two hours doe the like at night and use it so three daies and it wil kil and overcome any poison 181 A very gentle purge Gerard pag. 1115. Take Borage Buglosse Balme and Fumitory of each three drachms Sene of Alexandria wel prepared and powdred two ounces strow the powder upon the herbs and distil them reserving the water to purge with for such as cannot endure strong purges it being taken in white wine Sugar or some other dainty waies not offending the taste you may according to the nature of the disease add Agarick Mirabolanes c. If Sene be infused in whay and then boiled a little it is very good Physick for melancholly purging the Brain Heart Liver Lungs and Milt it causeth a man to look young breedeth mirth cleereth the sight and strengtheneth the hearing it is very good against old Agues and all diseases caused by melancholly 182 The purge for a Plurisie Stitch or Wind It may be given any sound man or woman at any time in temperate weather not keeping their Chambers for it Take a quart of running water two handfuls of Currants well picked Sene Liquorice and Annis seeds of each half an ounce and the quantity of two Races of Ginger sliced boil all these together til the liquor come to a pint then let it run thorow a Colender and drink it three mornings equally being warmed taking only an hour or two after it a little thin broth 183 Another Purge Take halfe an ounce of Sene two handfuls of Annis-seeds as much Fennel seeds both bruised a stick or two of Liquorice scraped sliced and bruised put them into a pint of Beer boil them scumme them wel and let them seethe til there be but a pretty draught left to drink at one time then take an ounce and a half of Manna dissolve it in three or four spoonfuls of the hot liquor and strain it thorow a thin cloth into the rest then straining the liquor thorow a Colender from the other matters put into it four spoonfuls of syrup of Roses and drink it while it is warm taking a little thin broth after it 184 The purge of Assarabacha which the Lady A.D. used to rectifie her stomack any way offended Take the weight of eight pence of Assarabacha leaves stamp them and strain out the juyce of them with a little fair water or warme broth and mixing it with a little soft English hony warm it drink it fasting taking a little warm posset drink after it and now and then a little more at times betweene the Vomits 185 The Apothicaries Gascon's powder with its use Take of Pearls white Amber Harts-horn eyes of Crabs and white Corals of each half an ounce of black thighs of Crabs calcined two ounces to every ounce of this powder put a drachm of Oriental Bezoar reduce them all into very fine powder and searce them and with Harts-horn jelly with a little Saffron put therein make it up into a Paste and make therewith Lozanges or Trochises for your use You must get your crabs for this powder about May or in September take them before they are boiled When you have made these set them neither by the sire nor in the Sun but in a dry aire till they grow hard The dose is ten or twelve grains 186 A powder for a Rupture Take Shephards purse and Doves foot of each a like quantity dry them until they rub to a powder and drink thereof half a spoonfull in half a pint of broth 187 To kil the Ring-worme and the heat thereof Take a quart of white-wine Vinegar boile therein of Woodbine leaves Sage and Plantane of each one handful of white Coperas one pound of Alum as much as an egge when it is boiled to half a pint strain out the liquor and therewith wash the sore as hard as you can suffer it 188 Rubarb and its vertues The herb called in the Italian tongue Lappacia Maggiore or Rombice domestice is a kind of Rubarb which among the learned Herbaâ—lists is termed by the name of Rha recentiorum whereof one drachm when it is new will loose the body evacuate choler as the Rhabarbarum doth It is very good against opilations it purgeth the blood and takes away scabs You shall have most precious medicines thereof if you mix the green root with hony Cinnamon Saffron Ginger and the powder of Roses If you rost the root in the embers and mix it with condited sugar it breaketh waxing kernels called Scrophulae and mundifies them and healeth them in a short time Some do mix it with the gumme called Ammoniacum an so do bring it into the form of an Unguent and apply it to the parts affected with Scrophulae 189 An approved good medicine for running of the Reins Make Almond milke of Plantane water or else boile plantane in the liquor whereof you make your Almond milke take a quart of it and put thereto three spoonefuls of Lentine Farine and three spoonefuls of Cinnamon water take of this at six in the morning a good draught two houres before dinner another at four of the clock afternoon a third and two hours after supper a fourth and twice or thrice between meals eat a spoonful of conserve of red Roses at a time 190 A medicine for burning or Scalding Take Maidenwort stampe it and seethe it in fresh butter and therewith annoint the place grieved presently 191 To take away the heat of a burn or out of a scald Roft eggs as hard as a stone then take out the yolks of them then take a frying pan and put in the yolks of the hard eggs and so let it fry til it come to an oyl then strain it and annoint the burn with it then take a bladder and annoint it with saller oyl and lay it to the burn 192 For one burned with Gunpowder or otherwise Take one handfull of Groundsel twelve heads of house-leek one pint of goose dung as much chicken dung of the newest that can be
be for it worketh this operation viz. as soon as it joineth to the stomack it draweth to it all the evil humors of the body and imbraceth them and carrieth them forth of the body both by vomit and seige and so leaveth nature unburthened which may prevaile at pleasure because it hath no impediment and the order to make it is thus Take fine white sugar four ounces pure Pearls Musk Saffron Lignum aloes Cinamon of each one scruple Petra Philosophale four drams mix them together and make thereof Lozanges with Rose water according to art the which ye shal keep in a box of Wood close shut and the order to use it is thus When the physician goes do visit any sick person and intends to prepare him some medicine to take inward the best and most perfect inward medicine that he can ordain is this Aromatico because it evacuateth the stomack by vomit and the body downward and his operation is such that it doth in manner help any crude sort of infirmity and the quantity is from one dram to two drams and may be taken in broth in wine in water or mix it with any pils or potion giving charge that when it is put into any potion thou leave none in the bottom of the cup where thou drink it out because the Petra Philosophale is heavy and wil remain in the bottome for if that remain it wil not work at all giving also charge the day that you give this medicine that you let the patients drink as much crude water as they wil and give them little meatto eat that day and this is the order to use this medicine 3 Caustick Take Arsenick Cristaline sal Armoniak Sublimate of each alike boil them being sinely ground in as much strong vinegar as the matter weigheth until 2 third parts be consumed and that there remain a third then keep it in a glass close shut for thy use as I wil shew thee in divers places when occasion shal serve 4 A Magistrale Cerot against the white Scal. This Cerot is of great vertue and of marvellous experience to resolve the white scal because it is penetrative Mundificative and Resolutive and causeth the hair to grow where it is fallen away to the great content of the Patient and honor of the Physician and it is made in this order Take Frankincense that is strained from his filth what quantity you wil and distil it in a retort and give it fire at the least forty hours then let it cool and break the glasse and in the bottome thou shalt find a black mase the which make into powder then for every pound of the said powder put thereto one ounce of Wax and four ounces of the said oyl that you distilled and half an ounce of the heads of Bees the which are easie to be had in Summer Mix all the aforesaid things in a vessel of Copper and with a smal fire make them in form of a liquid unguent and when thou wilt use it shave the head and wash it and lay thereon this Cerot upon a fair cloth warme and every two daies change it and so in short time thou shalt see strange effects of his vertue This serveth also against breaking of bones dislocations and for scabs ulcerated because it dryeth and comforteth and resolveth all the evil qualities giving charge in the distilling because the fire many times consumeth it so that in the bottome their remains nothing that is good and therefore beware in the making 5 Pillole Magistrale which is good against any infirmties These pils are of great vertue and especially against all kind of pains coming of corrupt humors for they purge the putrified humors and preserve the body from corruption and the order to make it is thus Take Olibanum Mastick Mirrhe Sarcocolla aloes hepatica Eleborus niger Saffron Turbit Colloquintida of each what you please Stamp them finely and for every ounce of the aforesaid matters put thereunto two Carets of Musk and then incorporate it with hony of Roses and Aqua vitae of each a like and this paste thou mayest keep six months in a vessel of lead the quantity is from two drachms to three drachms in the morning fasting and drink thereon a little wine These pils are most excellent to take away the pains of the Gout and to preserve a man from it they are also good for them that have the french pox because they evacuate the gross and viscous humors and maintain the body in good temperature and using them in those diseases it preserveth the body in good temperature They are also good for women that are troubled with pains of the Mother and retention of their terms for these are aperative and provoke them and purgeth the Matrix of all impediments contained therein They serve against the Megrum and all pains of the head and also against all kind of putrified fevers as the experience thereof hath been seen sundry times 6 To make a Quintessence of marvellous vertue Quintessence is so called because it is an essence taken from the elements without corrupting them and it 's called Quinta essentia because its an effence above the four elements which hath a marvelous vertue in preserving all things from putrefaction and is of so much vertue that drinking every morning half an ounce thereof as soon as a person riseth out of his bed it preserveth in continual health It helpeth wounds and sores of all sorts by washing them therewith It preserveth all flesh fish and fruits that are put therein The order to make it is thus Take fourteen pound of good strong wine common hony one pound Annis-seed Coriander Lignum aloes Calamus Aromoticus of each three ounces Rose water foure ounces Beate those things which are to be beaten grosly and infuse them in the said wine two daies and then put them in a gourd of glasse and distil it by Balneo so long til the extracted water burn and when it wil burn distil it no more then keepe that which is distilled in a glasse close stopped that it take no air and so keep it til thou have occasion to use it for it is a most rare liquor because it resolveth all indispositions that happen to mans body If any desire to have this Quintessence more perfect let him take a tenth part of good hony with a little Cinnamon and distil it again by Balneo and the Flegm wil remain all in the bottom of the vessel and the Quintessence wil be so fine that the air will take it away And therefore he that can make this well shall work strange cures therewith even to admiration 7 Quintessentia solutiva which is of Marvelous operations in divers matters This Quintessentia solutivae evacuateth the body with great ease and without any detriment and it purgeth all parts of the body that are troubled with gross and viscous humours it resolveth swellings and taketh away the pains it preserveth the sight and killeth worms and causeth a
liquor is hot put it into your Barberies being clean picked and stop them up and if they mould much wash them thorowly in the liquor then boil the liquor again and strain it and let it cool and then put it to your Barberies againe 14 To keep Artichokes for al the year The fittest time is about Michaelmas and then according to the proportion of Artichokes you wil keep seeth such a quantity of water in a pot or pan seasoning it so with white Salt that it may have a reasonable taste then put a fit quantity of white Salt into the water and boil them together and scumme them wel then put a good quantity of good vinegar to them to make the liquor somewhat sharpe and boile it again Then boil your Artichokes that you minde to keep in another liquor take them out of it and let them coole then set your first liquer again on the fire to boil and scumming it throughly let it cool again when it is throughly cold put it up in some Firkin or large earthen pot and put in your Artichokes to them handsomely for bruising then cover them close from the aire and so keep them to spend at your pleasure 15 To pickle Broom buds Take as many Broombuds as you please make linnen bags and put them in and tie them close then make some brine with water and salt and boil it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight upon them let it lie there til it look black then shift it again so you must do as long as it looks black You must boil them in a little cauldron and put them in vinegar a week or two then they be fit to eat 16 How to pickle Cucumbers Take the Cucumbers and wash them clean and dry them clean in cloth then take some water vinegar salt fennel tops and some dill tops and a little Mace make it fast enough and sharpe enough to the taste then boile it a while and then take it off and let it stand and be cold and then put in the Cucumbers and lay a board on the top to keep them down and tie them close and within a weeke they will be fit to eat 17 To make a gallendine saw ce for a Turky Take some Claret wine and grated bread and a sprig of Rosemary a little beaten Cloves a little beaten Cinnamon and some sugar Spoon meats 18 The best Clouted Cream Take eight pints of Milke warme from the Cow set it on the fire make it ready to boile then poure it into bowls and fleet it that night if you would have it thick put in a quart of Cream to it 19 Another way for the same in a lesse proportion Take a quart of Cream or a pottle set it in two dishes on two Casingdishes of coals and cover them with two other dishes and as it heateth uncover the Cream ever and anone and with a spoone take off the film that riseth and put it in another dish and cover it againe til more be risen and take it stil off and let it so rise by leisure the longer the better when there wil rise no more filme pour out the uppermost of the Creame into a Platter alone and set it on a Chafingdish of coals with a quick fire then take the yolk of an egge or two well beaten and strain them with a spoonful of cold Cream and a little Sugar and Rose water to season it and put it in as soon as the Creame beginneth to boil up and stirring them together sofely let them have a walme or two and put them in another dish to coole and serve them 20 To make the ordinary Clouted Cream When you have taken your Milke from the Cow set it on the fire presently in a broad vessel and so keep it on the fire from morning til night and be sure it seeth not all the while then take it off the fire and set it on a Board or Table and so let it stand all night and in the morning take off the Cream and dish it at your pleasure 21 To make Almond Milk Take a rib of Mutton or Veale or rather a Chicken boil it in fair water put thereto French Barley a Fennel root a Parsly root Violet leaves Straw berrie leaves and Cinquefoyle leaves and boil them altogether til the meat be over boiled then straine out the liquor from the rest while they are boiling blanch a proportion of Almonds answerable to the liquor beat them wel in a clean stone Mortar and then grind them therein with Rose water and sugar and when they are wel ground put in all your liquor by little and little grind with them til they be al wel compounded then strain it into a fair glass and use it at your pleasure 22 To make a Cullesse Take a Cock bruise all his bones and put them into a pot of fair water set it over a charcoale fire boile it and scumme it wel put therein French Barley Fennel roots fliced and the pith taken out Parsly roots fliced leaves of Violets Straw berries Lettice and Succory boil all these together til the Cock be boiled all to pieces then take a fit proportion of blanched Almonds grinde them wel with Sugar and Rose water in a Stone Mortar then put to them the Cock bones and all and beat him all to pieces in the Mortar then put in all the broth by little and little and compound them by beating as in the Almond Milk and so strain them out all into a fair Skillet then put into it a fit quantity of large Mace and Cinnamon whole but bruised and alike of Ginger sliced set it then upon the fire again and let it boyle half an hour and keep it still with stirring then letting it run thorow a clean cloth into a Pipkin there keep it til you use it and then warm it in a Porrenger and drink it 23 The best way to make a Sack Posset Take a dozen of eggs exceeding wel beaten put to them a pint of Sack and stir them wel that it curd not then put to it three pints of your best sweet Cream half a pound of Sugar very finely beaten and stirring them wel together til the sugar be fully melted in them strain it altogether into a Bason big enough to receive it all then set it in the Bason on a pot of boiling water keeping the pot boiling until the Posset be like a Custard and as thick then take it off and keeping it til you think it be cool enough to eat strew your beaten Spices wel and thick upon it and serve it 24 A Sack Posset without milk Take thirty Eggs beat them so wel that you may take them up with a spoon like as you do milk or broth and while they are beating take a quart of Sack halfe a pound of fine sugar finely beaten and a pint of strong Beere
and make them boil a very little while upon a soft fire then take them off the fire and put the Eggs into them as soon as it comes off and stirring them up wel together put them into a fit Bason to receive them and covering them close with a dish set them on a soft fire again til they rise to a Curd then take it off the fire strow it with Cinnamon and sugar and serve it 25 An Almond Caudle Blanch Jordan Almonds beat them with a little smal Ale and strain them out with as much more Ale as you mind to make your Cawdel of Then boil it as you do an Egge Cawdel with a little Mace in it and when it is off the fire sweeten it with sugar 26 To make the Dnsick Cream Take your Cream boil it with some Mace and Cinnamon in it then take it off cool it a little and put in as much Rose water and sugar as wil make it sweet and give it a good taste then put in as much Runnet as wil be sufficient to make it run and then dish it and serve it 27 To make fresh Cheese in Cream Take a pottle of good Milk as it comes from the Cow and halfe a pound of blanched Almonds beaten very smal and make a thick Almond milk with a pint of Cream strained and a little before you go to dinner make it blood-warm season it with a little sugar Rose water and searced Ginger and put to it a little Runnet and when it is scummed bread it up and whey it and put it into a Molde and presse it with your hand and when it is wel wheyed then put it into a dish with Cream you may garnish it if you please with a dozen of Waters made of fine flower sugar and water 28 A messe of fine Cream Take a quart of Cream set it on the fire til it be ready to boil then put into it seven yolks and two whites of egga very wel beaten together and boil them keeping them well stirred til it be almost as thick as a Custard then take it off the fire and let it stand til the Whey be setled from it then strain the thick of it thorow a cloth into a Bason and making it as sweet as you please with Rosewater and Sugar dish it scraping a little Sugar upon it 29 To make French Frumenty Boil your French Barly in two waters first and then in the third whereof you shall make your Frumenty when it is almost boiled enough put into it some yolks of eggs wel beaten and boil them a while you must have your Jordan Almonds ready blanched and laid a good while in cold fair water then beate them very smal with a little Rose water and strain their Milk from them and put it into your Frumenty when it is ready to take off the fire or you may boil them a little while together then take it off the fire season it with some sugar and serve it 30 How to make a Goosberry Fool. Take your Goosberries and pick them and put them into clean water and boil them till they be all as thick that you cannot discerne what it is to the value of a quart take six yolks of eggs smal beaten with Role water and before you put in your eggs season it wel with sugar then strain your eggs and let them boile a little while then take it up put it in a broad dish and let it stand til it be cold thus it must be eaten 31 How to make a Goosberry Custard Take as many Goosberries as you please boil them til they be soft then take them out and let them stand and cool and drain them draw them with your hand thorow a canvas strainer then put in a little Rose water Sugar and three whites of eggs and stir them all together put them in a skillet and stir them apace else they wil burn let them stand and cool a little while and take them off and put them in a glasse 32 To make pap of Barly Take Barly and boil it in fair water softly until it begin to break then put that liquor out then put as much hot water to it as you put forth and so let it boil til it be very soft then put it into a cullender and strain it then take an handful of Almonds and grind them very wel with your barley and some of your liquor so season it with sugar and a little Rose water a little whole Mace and Cinnamon and boile them wel together 33 The Lady of Arundels Manchet Take a bushel of fine wheat flower twenty eggs three pound of fresh butter then take as much salt and barm as to the ordinary Manchet temper it together with new milk prettie hot then let it lie the space of half an houre to rise so you may work it up into bread and bake it let not your oven be too hot 34 To make Spiced bread Take two pound of Manchet paste sweet Butter halfe a pound Currants halfe a pound Sugar a quartern and a little Mace if you wil put in any and make it in a loafe and bake it in an Oven no hotter then for Manchet 35 To make Buttered loaves Take half a peck of fine flower a pint or more of Yest the Yolks of twenty egges one pound of Butter of Cloves and Mace half an ounce of Cinnamon and Ginger one ounce but the least part of Ginger a little Pepper let the spices be beaten very smal make Dough of all these and work them in pieces as big as Manchets and bake them when it is baked pare away the Crusts and slice them in Toasts and steep them in clarified Butter in a fair Charger then poure fine sugar powdered between every of them and make them up like loaves 36 To make Almond Butter Blanch one pound of Almonds or more or lesse as you please lay them foure houres in cold water then stamp them with some Rose water as fine as you can put them in a cloth presse out as much milk as you can and then if you think they be not enough beat them and strain them again til you get as much milk of them as you can then set it on the fire til it be ready to boil putting in a good quantity of Salt and Rosewater to turne it after one boiling being turned take it off cast it abroad upon a linnen cloth being holden between two then with a spoon take off the Whey under the csoth so long as any wil drop or runne then take so much of the finest Sugar you can get as wil sweeten it and melt it in as much Rose water as will serve to dissolve it put thereunto so much Saffion in fine powder as wil colour it and so steeping the Saffron and Sugar in Rose water season your butter therewith when you make it up CAKES 37 To make Barberry Cakes Pick Barberries and plump them in scalding water as you do to
make Couserves then take of your best ripest Apples you can get and scald them very tender then pare them and take the best and softest of them and strain it with your Barberrie stuff not too thin for fear of blacks going thorow then drie your stuff in a dish upon a Chafingdish of coals and make your syrups after the same manner that you do for Apricock Cakes and when your syrup is boiled high enough cool it a little before you put it into the platter putting it in by a little at once stirring it up continually and so you shall be sure to have your stuffe as thick or as thin as you like best then lay it upon your plates and dry it as you do other Cakes ghessing at the quantity of your sugar according to your own best liking 38 To make a sweet Cake and with it a very sweet water Take Damask-Rose leaves Bay-leaves Lavender tops sweer Marjorome tops Ireos powder Damask powder and a little Musk first dissolved in sweet water put the Rose leaves and herbs into a Bason and sprinkle halfe a quarter of a pint of Rose water among them and stirring them all together cover the Bason close with a dish and let them stand so covered all night and in the morning distil them so shal you have at once an excellent sweet water and a very fine sweet Cake to lay among your finest linnen 39 To make Almond Cakes Take of Jordan Almonds one pound beate them as you do for Almond milk draw them thorow a strainer with the yolks of two or three egs season it wel with sugar and make it into a thick batter with fine flower as you do for Bisket bread then pour it on smal Trencher plates and bake them in an oven or baking pan and these are the best Almond cakes 40 To make a Cake Take half a peck of flower two pound and a half of currans three or four Nutmegs one pound of Almond paste two pound of butter and one pint of Cream three spoonfuls of Rose water three quarters of a pound of sugar half a pint of Sack a quarter of a pint of Yest six egs so make it and bake it 41 To make a Slipcoat Cheese Take five quarts of new milk from the Cow and one quart of water and one spoonfull of Runnet and stir it together and let it stand till iâ— doth come then lay your cheese cloth into the vat and take up your curd as fast as you can without breaking and put it into your Var and let the whay soak out of it self when you have taken it all up lay a cloth on the top of it and one pound weight for one hour then lay two pound weight for one hour more then turn him when he hath stood two hours then lay three pound weight for one hour more then take him out of the Vat and let him lie two or three hours and then salt him on both sides when he is half enough take a clean cloth and wipe him dry then let him lie a day or a night then put nettles under and upon him and change them once a day the Cheese will come to his eating in eight or nine dayes 42 To make the Angelotta Cheese The best time to make it is in the middest of May You must take your Milk as it comes from the Cowe not beating it at all and put to it some Cream of the Evening Milk and then put in your Runnet as you do in other Cheeses when the Cheese is come Whey it but break it not but put it into your Vat as whole as you can in the meat not thrusting it too close at the first but as it sinks down fill it up again and then shut it up close and let it stand so one night then take it out and lay it upon a board casting salt upon it and so let it lie a day or two turning and salting it then lay it in a Basket or a Flasket with long grasse under it and so let it dry as you do other Cheeses 43 To keep Cherries all the year Take the fairest Cherries you can get but be sure they be not bruised and take them and rub them with a linnen cloth and put them into a barrel of hay and lay them in ranks first laying hay in the bottom and then Cherries and then hay again and then stop them up close that no air may come neer them and lay them under a Feather-bed where one lieth continually for the warmer they are the better yet neer no fire and this doing you may have Cherries at any time of the year FRIGASIES 44 Frigasie of Chickens Kill your Chickens pull skin and feathers off together cut them in thin slices season them with thime and lemmon minced nutmeg and salt an handful of sorrel minced and then fry it well with six spoonfuls of water and some fresh butter when it is tender take three spoonfuls of verjuice one spoonfull of sugar beat it together so dish it with sippets about 45 Frigasie of Lamb. Cut your meat in thin slices season it with Nutmeg Pepper and Salt mince some thyme and Lemmon and throw it upon your meat then fry it slightly in a pan then throw in two eggs beaten in verjuice and sugar into the pan also an handful of Goosberries shake it together and dish it 46 Frigasie of Rabbets Cut your Rabbets in smal peeces and mince an handfull of thyme and parslie together and with a Nutmeg Pepper and salt season your Rabbets then take two Eggs and verjuice beaten together and throw it in the pan stick it and dish it up in sipets 47 Frigasie of Veale Cut your meat in thin slices beat it well with a rowling pin season it with Nutmeg Lemmon and Thyme fry it slightly in the pan beat two Eggs and one spoonfull of verjuice and put it into the pan and stir it together and dish it Divers other ways to dress Flesh 48 How to boil a Capon handsomly Take the fat end of a neck of mutton and cut it into two or three pieces making one piece of two or three bones and boil these with your Capon and of herbs take an handfull of parsley as much thime and half as much Endive and binde them up in a bunch together and boil them with you Capon when it is boiled enough season it with Salt and Verjuice then take a deep dish and cut into it sops of a fine stale Manchet and scald them with the fat which cometh off the Capon and Mutton You must boil readie in a Pipkin or some skillet halfe a pound of choice plunes till they be well and plump but not over boyled and when you serve up your Capon garnish the dish sides with your Prunes and lay them thick upon your Capon You may also boile some marrow with your prunes and lay it on your Capon 47 To roast a shoulder of Mutton with Lemmons Take a Shoulder of
Mutton half roasted cut off most of the meat thereof in thin slices into a fair dish with the gravie thereof put thereto about the quantity of a pint of clarret wine with a spoonefull or two at most of the best Wine vinegar season it with Nutmegs and a little Ginger then pare off the rindes of one or two good Lemmons and slice them thin into the Mutton when it is almost well stewed between two dishes and so let them stew together two or three walmes when they are enough put them in a clean dish and take the shoulder blade being wel broiled on a Gridiron and lay it upon the meat garnishing your dish with some slices and rinde of the Lemmons and so serve it 50 To make Veale Toots or Olives Take the Kidney of a loyne of Veale roasted with a good deal of the fat and a little of the flesh mince it very smal and put to it two eggs one Nutmeg finely grated a good quantity of Sugar a few Currants a little Salt stir them wel together and make them into the forme of little Pasties and fry them in a pan with sweet Butter 51 To make very fine Sawsages Take four pound and a half of Pork chop it smal and put to it three pound of Beefe Suet and chop them very smal together then put to them a handful of Sage finely shred one ounce of Pepper one ounce of Mace two ounces of Cloves a good deal of Salt eight eggs very wel beaten before you put them in then work them wel with your hand til they be throughly mingled and then fill them up Some like not the egges in them it is not amisse therefore if you leave them out 52 To make Brawn eat tender and delicate Put collars of Brawn in Kettles of water or other apt vessels into an oven heated as you would for houshold bread cover the vessels and so leave them as long in the Oven as you would do a batch of bread A late experience amongst Gentlewomen far excelling the old manner of boiling Brawn in great Kettles Quere if putting your liquor hot into the vessels and the Brawn a little boiled first by this means you shal not give great expedition to your work 53 To boila Capon in white broth Boil your Capon by it self in fair water then take a ladle ful or two of mutton broth and a little white wine a little whole Mace a bundle of sweet herbs and a little marrow thicken it with Almonds season it with sugar and a little verjuyce boil a few Currants by themselves and a Date quartered left you discolour your broth and put it on the brest of your Capon Chicken or Rabbet If you have no Almonds thicken it with Cream or with yolks of eggs Garnish your dishes on the sides with a Lemmon sliced and sugar 54 To roast a shoulder of Mutton with Oysters When you open the Oysters save the liquor then season them with pepper and a little cloves and mace and herbs finely chop'd and the yolks of two or three egs chopped smal and some currans perboiled a little then stuff your shoulder of mutton thick with your oysters then season it and lay it to the fire and roast it then take the rest of your Oysters and boil them with a little white wine and some butter this is sawce for a shoulder of mutton When your oysters are opened you may perboil them in their own liquor then take them out and season them 55 To boil a Mallard with Cabbage Halfe roast your fowl then take it off and case it down then put it into a pipkin with the gravie then pick and wash some Cabbage and put to your Mallard with as much fair water as wil cover it then put in a good piece of butter and let it boil an hour season it with pepper and salt and serve it upon sops 56 To stew a Mallard Roast your Mallard half enough then take it up and cut it into little pieces then put it into a dish with the gravie and a piece of fresh butter and a handful of parsly chop'd small with two or three onions and a cabbage lettice let them stew one hour then season it with pepper and salt and a little verjuyce then serve it 57 To souce a young Pig Take a young pig being scalded boil it in faire water and white wine put thereto bay leaves whole Ginger and Nutmegs quartered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot 58 To roast a Pig with a Pudding in his belly Flay a fat Pig truss his head looking over his back then temper as much stuff as you think wil fil his belly then put it into your Pig and prick it up close when it is almost roasted wring out the juyce of a Lemmon when you are ready to take it up take foure or five yolks of egs and wash your Pig all over mingle your bread with a little Nutmeg and Ginger then dry it and take it up as fast as you can let your sawce be vinegar butter and sugar the yolk of an hard egg minced and serve it hot PUDDINGS 59 How to make an Italian Pudding Take a Manchet and cut it in square pieces like a die then put to it half a pound of beese suet minced smal raisins in the sun the stones pick'd out Cloves Mace minced Dates sugar marrow Rose water Egs and Cream mingle all these together and put it into a dish fit for your stuff in less then an hour it wil be baked then scrape on sugar and serve it 60 To make a Haggesse Pudding Take a fat Haggesse perboil it wel take out the Kernels shred it smal and temper it with a handful or two of grated Manchet then take three or four Eggs wel beaten Rosewater and Sugar Cloves Nutmegs Cinnamon Mace very finely beaten Currans and Marrow good store temper them all together with a fit quantity of Cream being first moderately seasoned with Salt 61 To make the best white Puddings Take a pound of Almonds blanch them stamp them putting in a little milke sometime to them in the stamping then put to them three handfuls of fine flower or as much grated bread first baked in an oven six egs well beaten a good deal of marrow cut in little pieces season them with Nutmegs and Sugar three spooufuls of Rose water and a little salt temper them all together with as much Creame as wil serve to wet or mingle them and so fill them up 62 A Rice Pudding Take thin Creame or good milk of what quantity you please boil it on the fire with a little Cinnamon in it and when it hath boiled a while take out the Cinnamon and put in Rose water and Sugar enough to make it good and sweet then having your Rice ready beaten as fine as flower and searced as some do it strow it in til it be of the thicknesse of a hasty Pudding
then poure it into a dish and serve it at the Table 63 To make a fine Pudding in a dish Take a penny white loaf and pare off all the crust and slice it thin into a dish with a quart of Creame and set it to boile over a Chafing dish of coals til the bread be almost dry then put in a piece of sweet butter and take it off let it stand in the dish til it be cold then take the yolks of three eggs and the white of one with some Rose water and sugar and stirring them all together put them into another dish well buttered and bake it 64 To make the best Puff-paste Take two great handfuls of fine flower the whites of two eggs and one yolk beate them a little together with two spoonfuls of Rose water and put them to the flower and work it into the paste with as much cold water as is fit very wel together then rol it out like a Pasty and take one pound of sweet butter beating it a little to make it soft and lay it all over the Paste in little pieces and fold it over and wel rol it out again laying on more butter as you did before til the butter all be wrought in and if it be too soft strew a little flower before you rol it all over be very careful you rol it not too thin lest the butter come thorow for if it cleave to the Table it wil not be good Rol out a piece thin to lay in the bottome of a dish or on a paper and put on it Apples or what you like best and cover them over with some of the Paste and cut it round about with Peakes that it may rise up in the baking Pies and Baked meats 65 To make an Artichoke Pie Boil your Artichokes take off all their leaves pul out all the strings leaving only the bottomes then season them with Cinnamon and sugar laying between every Artichoke a good piece of butter when you put your Pie into the oven stick the Artichokes with slices of Dates and put a quarter of a pint of white wine into the Pie and when you take it out of the oven do the like again with some butter sugar and Rosewater melting the butter upon some coals before you put it into the Pie. 66 To make a Neats-foot Pie Take a Neats-foot dry it in a cloth then take it and shred it with Mutton Suet as smal as you think fit putting in no seasoning but Nutmegs and sugar and to every Pie almost a pound of Currants well pickt when you put it into the oven And before you set it into the Oven put in a quarter of a pint of white wine and when you take it out do the like again with a good piece of butter and sugat 67 To bake Beef like red Deer Take a pound of Beef and slice it thin and half a pint of good wine vinegar some three Cloves and Mace above an ounce three Nutmegs pound them all together pepper and salt according to your discretion and a little sugar mix these together take a pound and a half of suet shred and beat it smal in a mortar then lay a row of suet and a row of beef strew your spices beaten every lay then your vinegar so do til you have laid in all then make it up but first beat it close with a rowling pin then presse it a day before you put it in your paste 68 A Calves head Pie for supper Boil your Calves head almost enough cut it in thin sâ—ices all from the bone season it with 3 beaten Nutmegs a quarter of an ounce of pepper and as much salt as there is seasoning then take a handful of sweet herbs minced smal and two spoonfuls of sugar and two or three Artichoake bottoms boiled and cut them in thin slices and the marrow of two bones rowled in yolks of egs a quarter of a pound of Eringo roots and a quarter of a pound of Currans then put it into your pie put a quarter of a pound of Butter and a sliced Lemmon three or four blades of Mace three or foure quartered Dates let it stand an houre or more in the Oven then when you take it out put into it a cawdle made of sugar white wine verjuice and butter 69 A Lark Pie Take three dozen of Larks season them with four Nutmegs and half an ounce of Pepper and a quarter of an ounce of beaten mace then take Lumbard pie-meat and fill their bellies if you will if not take half a pound of suet and one pound of mutton minced Raisins of the sun half a pound and six apples minced all together very small then season it with a Nutmeg Pepper and salt and one spoonful of sweet herbs and a Lemmon peel minced one pennie loaf grated a quarter of apint of cream two or three spoonfuls of rose-Rose-water three spoonfuls of sugar one or two of verjuice then make this into boles and put it into their bellies and put the Larks into your Pie then put marrow rouled in yolks of Egs upon the Larks and large mace and sliced lemmon and fresh butter Let it stand in the oven an hour when you take it out make a cawdle of butter sugar and white wine Vinegar and put it into the Pie. 70 A Skerret Pie Take a quarter of a peck of Skerrets blanched and sliced season them with three Nutmegs and an ounce of Cinnamon and three ounces of Sugar and ten quartered Dates and the marrow of three bones rouled in yolks of Egs and a quarter of a pound of Eringo roots and preserved Lettice a sliced Lemmon four blades of Mace three or four branches of preserved Barberries and half a pound of Butter then let it stand one hour in the Oven then put a cawdle made of white wine verjuice butter and sugar into the Pie when it comes out of the Oven 71 A Pork Pie Boil your leg of Pork season it with Nutmeg Pepper and salt bake it five hours in a high round Pie 72 How to bake a Steak Pie Cut a neck of mutton in steaks beat them with a cleaver season them with Pepper and salt and Nutmeg then lay them in your coffin with butter and large mace then bake it then take a good quantitie of parslie and boil it beat it as soft as the pulp of an apple put in a quarter of a pint of Vinegar and as much white wine with a little sugar warm it well and pour it over your Steaks then shake it that the gravie and liquor may mingle together scrape on sugar and serve it 73 To bake Chucks of Veale Perboil two pound of the lean flesh of a leg of Veal mince it as small as grated bread with four pound of bief suet then season it with Biscay Dates and Carawaies some rose-Rose-water sugar raisins of the Sun and currans cloves mace nutmeg and cinnamon then mingle them all together fill your Pies and bake
them 74 To make Symbals Take fine flower dryed and as much sugar as flower then take as much whites of Egs as will make it a paste and put in a little Rose-water then put in a quantitie of coriander seed and Annis seed then mould it up in that fashion you will bake it in 75 To make Cracknels Take five or six pints of the finest wheat flower you can get to which you must put in a spoonful and not above of good Yest then mingle it well with butter cream rose-rose-water and sugar finely beaten and working it wel into paste make it in what form you will and bake it TARTS 76 To make fine Pippin Tarts Quarter pare core and stew your Pippins in a pipkin upon very hot embers close covered a whole day for they must stew softly then put to them some whole Cinnamon six Cloves and sugar enough to make them sweet and some Rosewater and when they are stewed enough take them off the fire and take all the spice from them and break them small like Marmelade and having your coffins ready made not above an inch deep fill them with it and lay on a very thin cover of Puff-paste close and fit so bake them and serve them in cold but you must take heed you do not over-bake them 77 How to make a Tart of Butter and Eggs. Take the yolks of sixteen Egs well parted from the whites three quarters of a pound of Butter well clarified and strain it twice or thrice in a fair strainer seasoned with sugar and a little Rosewater wherein Spinage first a little boiled hath been strained to make it green Be sure your paste be well made and whole and so bake it up and serve it 78 A Tart of Strawberries Pick and wash your Strawberries very clean and put them in your paste one by another as thick as you can then take Sugar Cinnamon and a little Ginger finely beaten and well mingled together cast them upon the Strawberries and cover them with the lid finely cut into Lozanges and so let it bake a quarter of an hour then take it out and strewing it with a little Cinnamon and Sugar serve it 79 A Tart of Hips Take Hips and cut them and take out the seeds very clean then wash them season them with Sugar Cinnamon and Ginger then close your Tart bake it ice it scrape on sugar and serve it 80 A Tart of green Pease Take green Pease and seethe them tender then pour them out into a cullender season them with Saffron salt and sweet butter and sugar then close it then bake it almost an houre then draw it forth and ice it put in a little verjuyce and shake it well then scrape on sugar and serve it 81 To make a Tart of Wardens You must first bake your wardens in a pot then cut them in quarters and core them then put them into your Tart with Sugar Cinnamon and Ginger then close up your Tart and when it is almost baked do it as your warden Pie scrape on sugar and serve it 82 To marble Beef Mutton or Venison Stick any of these with Rosemary and Cloves then roast it being first joynted very wel then baste it often with water and salt and when it is throughly roasted take it up and let it coole then take Clarret wine and vinegar and as much water boile it with Rosemary Bayes good store of Pepper Cioves Salt when it hath boiled an houre take it off and let it cool then put your meat into a vessel and cover it with this liquor and herbs then stop it up close the closer you stop it the longer it wil keep 83 To marble Fish Take Flounders Trouts Smelts or Salmons Mullets Makrel or any kind of shel-fish wash them and dry them in a cloth then fry them with sallet oyl or clarified butter fry them very crisp then make your pickle with clarret wine and fair water some Rosemary and Thyme with Nutmegs cut in flices and pepper and salt when it hath boiled halfe an houre take it off and let it cool then put your fish into a vessel cover it with liquor and spice and stop it close 84 To make a very good Tansie Take fifteen eggs and six of the whites beat them very wel then put in some sugar and a little sack beat them again then put in about a pint or a little more of Cream and beat them again then put in the juyce of Spinnage or of Primrose leaves to make it green then put in some more sugar if it be not sweet enough then beat it again a little and so let it stand til you fry it when the first course is in then fry it with a little sweet butter it must be stirred and fryed very tender when it is fryed enough then put it in a dish and strew some sugar upon it and serve it in 85 To make excellent bottle Ale Take two or three drops of the extracted oyl of Sage and mingle it with a quart of Ale brewing the same wel out of one pot into another and this way a whole stand of Sage-Ale is very speedily made The like is to be done with oyl of Mace or Nutmegs But if you wil make a right Gossips cup that shal far exceed all the Ale that ever mother Bunch made in her life time then in the bottling up of your best Ale tun half a pint of white Ipocras that is newly made and after the best Receipt with a bottle of Ale stop your bottle close and drink it when it is stale Some commend the hanging of roasted Oranges prickt ful of cloves in the vessel of Ale til you find the taste thereof sufficiently graced to your own liking 86 The particulars of the Ipocras made usually in London Cinnamon one ounce Ginger one ounce Nutmegs half an ounce Cloves Coriander seed long Pepper of each one quarter of an ounce bruise all these in an mortar Sugar one pound Rosewater a fit quantity milk half a pint Rosemary a little to lay in the bottome of the bag a gallon of the pleasantest High-Country White wine Some add to this a quantity of Galingal and some Raisins of the Sun JELLIES 87 How to make a fine Crystal Jelly Take a knuckle of Veal and four calves feet and set them on the fire with a gallon of fair water and when the flesh is boiled tender take it out then let the liquor stand still till it be cold then take away the top and the bottome of that liquor and put the rest into a clean pipkin and put into it one pound of clarified sugar four or five drops of oyl of Cinnamon and Nutmegs a grain of Musk and so let it boil a quarter of an hour leisurely on the fire then let it run thorow a Jelly-bag into a bason with the whites of two egs beaten and when it is cold you may cut it in lumps with a spoon and so serve three or four lumps on
a plate 88 To make Jelly of Pippins Take Pippins and pare them and quarter them and core them lay them in water and when you set them on the fire shift them in another water and put them in a skillet and put in as much water as wil cover them and a little more set them over the fire and make them boil as fast as you can when the Apples are soft and the liquor tastes strong of the Apples then take them off and strain them thorow a canvas cloth gently take to a pound of juice a pound of sugar then set it on the fire when it is melted strain it into a bason and rince your skillet again set it on the fire and when it is boiled up then scumme it and make it boil as fast as you can and when it is almost boiled put in the juyce of three Lemmons strained thorow a cloth if you wil have Orange pil pare it thin that the white be not seene and then lay them in fair water all night then boil them in the water til the pil be soft then put it into the syrup and stir it about and fill your glasses and let it stand til it be cold and then it is ready to eat 89 To make a Jelly Take either Veal a Cock or which is best of all Calves feet boil them wel in one water or as they cal it scald them til you can get off the skin and clawes so make them very clean and let them cool Then set on more water and when it seetheth put in the Calves feet which for these proportions may be four or six and let them boil until they wil Jelly which you shal know by letting it stand til it be cold when it is enough strain the clearest from the other and let the best stand til it be cold Then an hour after set it on the fire again and put to it a pint of white wine and so much sugar as wil make it sweet two ounces of Cinnamon bruised in a Morter one ounce of Nutmegs and the white of one Egg wel beaten and when it beginneth to boile after they are put in put in two or three spoonfuls of white-wine Vinegar then make ready your white Cotton bag and put in the bottom thereof a sprig or two of Rosemary and while this is doing set the liquor on the fire againe and when it beginneth to seeth put in the white of one egge more well beaten first then take it off the fire and let it run thorow the Cotton bag then take that which is run thorow set it on the fire again as soon as it seetheth put in another white of an egge and then let it run thorow the bag again do so again the third time after it is heated and clarified and then it wil be enough then put it up in glasses wel covered and not in pipkins or gallipots and keep it for your use 90 A direction to make a Jelly Take three Calves feet flea and wash them very clean take also a fleshie Pullet or a piece of Veal pick the fat away and put them into an earthen pan or bason and to them so much water as wil cover them steep it therein two daies a night changing the water and bruising the flesh six or seven times a day then put it into a clean brass pot pour to it more then a gallon of fair water keep it boiling and alwaies scummed til it come to the height of a Jelly putting thereto first when you see the liquor half wasted more then a pint of white wine When it is enough strain it thorow a double linnen cloth let it stand til it be cold when if you can see any fat take it off lightly then pour the Jelly into a bason set it on a Chafingdish of coals and put thereto of the finest sugar finely beaten so much as wil sweeten it throughly then take of Cinnamon scraped and gross beaten half a pound three Nutmegs one ounce of white Ginger scraped and grossy bruised a little and a very little scraped and only broken ten Cloves bruised a little and a very little white salt put to them the whites of eight eggs new laid lightly beaten together stirre them together til they be all throughly mixed so let it boile softly til it taste of the spice and in the places where it riseth in boiling drop in here and there a spoonful of white wine vinegar and lastly three spoonfuls of the best damask-Rose water when you find it boiled enough take a clean Jelly bag put into the bottome of it of Thime and Rosemary of each a branch three branches of sweet Marjorome a handful of Violets if they may be had sprinkle the herbs and bag with good store of Damask-Rosewater hang the bag neare a good fire and put therein your Jelly taking great heed that no dust or smoak hurt it and so let it run into a clean bason thorow your bag twice at least then put it up in fittest sort for your use LEACHES 91 To make Leach of Ipocras Take one pint of Ipocras two ounces of Isonglas six spoonfuls of Rose water two grains of Musk and four ounces of sugar candy boil it leisurely upon a chafingdish of coals then let it run thorow a Cotten bag into a bason and when you serve it cut it in what fashion you wil with a spoone knife or otherwise being coloured as you please 92 To make fine white Leach of Almonds Take half a pound of smal Almonds beate them and strain them with Rosewater and sweet milk from the Cow put into it two or three pieces of large Mace one grain of Musk two ounces of Isonglas and so boil it on a Chafingdish of coals a quarter of an hour till it wil stand which you shal try thus Set a sawcer on or in a little cold water so that none come into it and put a spoonful 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 93 To make Leaches Take a pottle or gallon of Milk as you think fit make it hot as it came from the Cow then take a quantity of Almonds blanched and ground answerable to the Milk strain them with the milk and seeth them with so much sugar as wil sweeten it and some bruised Nutmeg Ginger and Cinnamon and a little Salt tied in a cloth with some Rose water and one ounce or more of Isonglas being washed and steeped before three or foure hours in faire water let them seethe altogether til it be so clammy that it wil cut with a knife then strain it thorow a cooler that the Isonglas may be taken away and the next day when it is cold cut it in slices into a dish and serve it So you may make it red with red Sanders yellow with Saffron green with c. 94 The Cooks common white Leach Take the