a dram Aniseeds in fine pouder one ounce mingle with the rest then take of suger sixe ounces of Pennits an ounce and halfe Suger-candy one ounce powdred mingled with the former powder then take Gum-tragacant steeped in Rose water and bear it into past and so make it into long rowles and so drie them and keepe them To make Conserue of Borage flowers TAke of your Borage flowers well colored and picke the blacks from them then weigh them to euery ounce of flowers you must take three ounces of suger and beat them together in an Alabaster morter with a wooden pestle vntill they be verie fine so that you cannot discerne any suger in Iumps then take them out and put the conserue into a pipkin and heat it through hot and hauing thus done put them vp keepe them all the yeare To make conserue of Rosemary flowers TAke your Rosemary flowers fresh and good and picke them from the greene tuske weigh them and take to euery ounce of flowers three ounces of Suger-candy and beate them very fine vsing them in euery respect as you did your other Conserues To make Conserue of Buglosse flowers TAke your buglosse flowers and picke them as you did your borage flowers and then weigh them and to euery ounce of flowers you must take two ounces of hard sugar and an ounce of sugar Candie and beate them together till they be exceeding fine and then set them one the fire to dissolue the sugar and when it is dissolued and the conserue hot put it vp and keepe it all the yeare To make a Pomaunder TAke of Beazou in one dram and halfe of storax halfe a dram of Lignum aloes in fine powder halfe a scruple of Labdanum halfe an ounce powder all these very fine and searse them through laune and then take of muske a dram Amber greese ten graines Ciuet ten graines and dissolue them in a hot morter with a little rose water and so make them into a pomander putting into it six graines of Ciuet. To make Consaure of Barberies TAke of your Barberies which are very red and ripe and picke them from the stalks and then wash them and put vnto them a prettie deale of faire water and set them on the fire in an earthen pan and so scald them and being throughly scalded pulpe them thorough a fine searce and to euery pound of pulpe take a pound of pouder suger and boyle them til it be ynough that is till it wil cut like marmelade To make Consarue Cichorie flowers TAke of your Cichory flower new gathered for if you let them lie but one hower or two at the most they will loose their coulour and doe you very little seruice therefore ware them presently and to euery ounce of flowers you must take three ounces of dubble refined suger and beate them together in a morter of Alabaster and a wooden pestle vntil such time as they be thoroughly beaten for the better the flowers and suger be beaten the better will your Conserue be let this alwayes be for a generall rule and being very well brayed you must take them vp and put it into a chafer cleane scoured and set it on the fire til it be throughly hot and then take it off and put it vp â—nd keepe it all the yeare To keepe Cowecumbers in pickle all the yeare TAke foure gallons of Conduit water and put vnto it three quarts of bay salt two handfuls of Sage one handfull of sweete Marioram and foure handfulls of Dill let these boyle til it come to three gallons and then take it off and when it is almost cold put in a hundreth of Cowcumbers into that liquor into a butter barrel keepe them al the yeare but looke that alwaies the herbs lie vpon them and thus done it will be a most excellent sallet with oyle vineger and pepper An exceeding fine pill vsed for the goute TAke of Aloes two ounces Mastick three drammes Agricke halfe an ounce Ginger halfe a dramme let these be poudred very fine then take of the extraction of Rhubarbe three drammes and with white wine let them be incorporated into a masse of pills adding vnto them a droppe of oyle of cloues and as much or Nutmegges A Medecine for the Goute TAke of the slippes of starres to the number of foure and then take to euery stippe foure snayles and put them into an earthen pot sprinckle foure or fiue handfuls of salt vpon them and then put to them Sage Rue Wormewood and Hyssope of each foure handfuls and so distill them and when you haue distilled them put to them a quart of wine Vineger wherein an ounce of white Mercury is dissolued and so bath the place infected with the goute and it will ease them presently To make Syproupe of Pomcitrons TAke of Pomicitrons and cut them in halfes and iuyce them but beware you writing them not too hard least it be slimie and then take to euery pint of iuyce three quarters of a pound of refined suger and boyle it in an earthen pipkin till it come to the height of a Syrupe and take heed in any case that you boyle it not on too hot a fire least it burne and then when it is boyled ynough put it vp and keepe it all the yeare To make Syrupe of Violets TAke your Violets and pick the flowers and weigh them and then put them into a quart of water and steepe them vpon hot embers vntill such time as the flowers be turned white and the water as blew as any violet then take to that quart of infusion and take foure pound of clarified Suger boyle it till it come to a syrupe scumming them and boyling them vpon a gentle fire least it turne his colour and being boyled put the Syrupe vp and keepe it To make Syrupe of Liquorish TAke your Liquorish eight ounces and scrape it verie cleane and briuse it verie well and mayden haire one ounce Any feede and Fennell seede of each halfe an ounce steepe these in foure pintes of raine water halfe a day and then boyle it to a quart then take a pound and a halfe of clarified suger and boyle it with that liquor till it come to a Syrupe and then put it vp and keepe it To make Syrupe of Hore-hound TAke of Hor-hound two handfuls of Coults foote a handful of time peneriall and Calamint of each two drams of Liquorish one ounce and a halfe of figges and raysons of the sunne of each two ounces Pionye kernels a quarter of an ounce Aniseeds and Fennell seeds of each a quarter of an ounce boyle these in a gallon of faire water till it come to a pottell or three pintes and then straine it and take three pound of Suger and three egges and clarifie that liquor and so boyle it to a Syrupe and so keepe it all the yeare To make Syrape of Mayden haire TAke of Maiden heare sixe ounces of Liquorish one ounce scraped and sliced steepe these
course hairen searse and put it into a bagge and lay it amongst your clothes Tr make Aromaticum Lozenges TAke of fine suger halfe a pound boyle it with red Rose water vntill it come to the height of Lozenges and in the cooling put in of the spices of Aromaticum rosarum foure drams with a little Confectio Alchermes and so make them into Lozenges guilding them first and then cut them square with a knife for that purpose and when you guild them if your guilding will not sticke on wet them gently with a little Rose water but not too much in any case To make a Marchpane to yee it and garnish it after the Art of Comfit making TAke two pound of small Almonds blanched and beaten into perfect Past with a pound of suger finely searsed putting in now and then a spoonfull or two of Rose water to keepe it from oyling and when it is beaten to perfect Past rowle it thin and cut it round by a charger then set an edge on it as you doe on a tart then drie it in an Ouen or a backing pan then yee it with Rose water and suger made as thicke as batter for fritters when it is iced garnish it with conceits and sticke long comfits in it and so guild it and sure it To make all sorts of banqueting conceits of Marchpane stuffe some like Pyes Birds Baskets and such like and some to print with moulds TAke a pound of Almond past made for the Marchpane and drye it on a Chafindish of coales till you see it waxe white then you may print some with mouldds and make some with hands and so guild them then stoue them and you may keepe them all the yere They bee excellent good to please children To make all kinde of Birds and Beasts to stand on their legges in cast worke TAke Barbary suger clarifie it and boyle it to the height of Manus Christi then poure it into your mouldes they being seasoned as for your Quodiniacke let them stand a quarter of an houre and they will be colde and then you may take them out and guild them To cast all manner of frutage hollow in turnd worke and put them in their colours as Oranges Lymonds and such like TAke your Suger being boyled to the height of Manus Christi and put it into your Alabaster mouldes being made of three pieces turne it round about in your hand while it is hot and when it is colde take it out and put them in their naturall colors To make Prince bisket bread TAke a pound of very fine flower as much suger throughly searsed one ounce of annisseeds cleane pickt take eight egges and a spoonefull of Muskadine and beat all into batter as thicke as for fritters beat it thus in a bowle one houre then put it into your coffins of plate or frames of wood and set in an Ouen and let it remaine there one houre you may slice some of them when they bee a day old and drie them againe vpon a hurdle of wicker you may also take one of your loaues and wash it ouer with the yolke of an egge beaten with a little Rose water and while it is greene cast biskets and carrawaies on it and a little white candy and it will shew as if it did haile on it then spot it with golde and giue to whom you please To make the vsuall bisket solde at Comfitmakers TAke a peeke of flower and foure ounces of corriander seede one ounce of anniseed take three egges three spoonefulls of ale yeast and as much warme water as will make it as thicke as past for Manchets make it in a long roule and bake it in an Ouen one houre and when it is a day olde pare it and slice it suger it with searsed suger and put it againe into the Ouen and when it is drie take it out and new suger it againe and so box it and keepe it To make an especiall sweet Powder for sweet bagges TAke of the purest orris one pound of red and dammaske rose leaues of each two ounces of Cloues three drammes corriander feed one dram Ciprus and Callamus of each halfe an ounce Benzoin and Storax of each three drammes beat them all saue the Benzoin and the Storax and pouder them by themselues mixe it with the rest of the powder then take of Muske and Ciuet of each twenty graines Amber-greece ten graines mixe these with a little of the foresaid powder with a warme pestle and so by little and little you may mixe it with all the rest and so with Rose leaues dried you may put it vp into your sweete bagges and so keepe them seauen yeares To make an excellent Marmelate which was giuen Queene Mary for a New-yeares gift TAke a pound and halfe of Suger boyle it with a pintos faire water till it come to the height of Manus Christi then take three or foure small Quinces one good Orang pill both very well preserued and finely beaten three ounces of Almonds blanched and beaten by themselues Eringus roots preserued two ounces and a halfe stirre these with the suger till it will not sticke and then at the last put in of Muske and Amber dissolued in rose water of each foure graines of Cynamon Ginger Cloues and Mace of each three drammes of oyle of Cynnamon two droppes this being done put it into your Marme late boxes and so present it to whom you please To make another sort of Marmelate very comfortable and restoratiue for any Lord or Lady whatsoeuer TAke of the purest greene Ginger sixe drammes of Eringus and Saterion rootes of each an ounce and a halfe beate these very finely and draw them with a siluer spoone thorow a haire searse take of nut kirnells and almonds blaunched of each an ounce Cockes stones halfe an ounce all steeped in hony twelue houres and then boyled in milke and beaten and mixed with the rest then pouder the seedes of redde nettles of rocket of each one dramme Plantane seeds halfe a dramme of the belly and backe of a fish called Scincus marinus three drammes of Diasaterion foure ounces of Cantarides adde a dram beate these very finely and with the other powder mixe it and so with a pound of fine suger dissolued in rose water and boyled to suger againe mingle the powder and all the rest of the things putting in of leafe golde sixe leaues of pearle prepared two drammes oyle of Cynnamon fixe drops and being thus done and well dryed put it vp in your Marmelate boxes and guild it and so vse it at your pleasure To make a blaunch for any Ladies face TAke of white Tarter two drams Camphire one dramme Coperas halfe a dramme the whites of foure egges iuyce of two Lymonds oyle of tarter foure ounces Plantane water as much white Mercuri a pennyworth bitter almonds two ounces all must be powred and mixed with the oyle and water and then boyled vpon a gentle fire and straine it and so
keepe it The partie must rub her face with a scarlet cloth and then ouer night wash her with it and in the morning wash it off with bran and white wine To make printed Quodiniacke of Quinces a rubye colour TAke two pound of Quinces pared cut in smal pieces and put them into a posnet with three pints of faire water and so let them boyle till they be tender then put into them a pound of suger and let it boyle till the fruit fall to the bottome of the pan let the liquor runne through a strayner into a bason and put it into a faire posnet and let it boyle till it come to his colour and thicknesse then print it with your moulds you shall know when it is ready to print by rowling a little vpon the backe of a spoone and if you see it will stand and not runne downe print it in like sort you may make your Quodiniacke of Pippins your Pippins will hold all the yeare To make Quodiniackes of Raspises or English Coriants Take Raspises ripe and well coloured and put them in a dish and put them iiiij spoonfulls of rose water mix them together with the backe of a spoone then wring the lyquid substance through a linnen cloth season it by your mouth with suger till it be sweete ynough then boyle it on a chafindish of coales in a dish till it be reddy to print then print it in your moulds and box it and so keepe them Here endeth the conceits of Banqueting Your mouldes must lie in water one night before you vse them and an houre before you print with them take them out of the water CORDIAL VVaters Aqua Coelestis TAke of Cynnamon six ounces Cloues one dram Nutmegs one dram and a halfe of Ginger two drammes and halfe of Gallingale one dram and halfe Cubebs two drammes Callamus rootes one dram all brusen and kepe in a paper then take of Bettony and sage flowers of each a handfull Maxioram Penneryall of each halfe a handfull brused likewise then take of these pouders of Aromaticum Rosarum three drammes Diambrae Diamargariton frigidum Diamoscum dulce of each a dram and halfe you must put all these into a gallon of spirit of wine and steepe them three dayes and three nights shaking them well euery day and then distill it in your Limbeck and when it is destilled you must hang halfe an ouce of yellow Sanders and twentie graines of Muske and amber in it To make Cynnamon water TAke one pound of the best Cynnamon you can get bruse it well and put it into a gallon of the best sacke and infuse it three daies and three nights and then distill it as your Aqua coelestis To make Doctor Steeuens water Take of Rose leaues one dram Borage Buglosse violets and rosmarie flowers of each a dram and halfe Spiknard a dramme Cinnamon two ounces Ginger one ounce Cloues Nutmegs of each halfe an ounce Cirdamons a dram and halfe Gallingale two drams Cubebs a dram Pepper three drams Aniseeds Carraway seeds and Fennill of each an ounce Lignum Alloes halfe a dram Corall and Pearle in fine pouder of each one dram bruse these and put them in a pottle of Aquavitae and a quart of Sack vsing it in euery respect as your Aqua coelestis To make Baume water TAke Baume drie three ounces time Peneryall of each an ounce Cynnamon foure ounces a dramme of Cardomons Grames halfe an ounce sweet Fennil seeds one ounce Nutmegs Ginger of each a dram Galingale one ounce Caliamus and Cyprus Cubebs and Pepper of each two drammes of Caper rootes half a dram of Diptamus one dram bruise these things and put them to a pottle of sacke steepe them xxiiij houres and then vse it as the former waters Angellica water TAke Cardus dry a handful Angelica roots three ounces of Mirh one dram Nutmegs halfe an ounce Cynamon ginger of each foure ounce Saffron one dram halfe Cardamons Cubebs Galingale Pepper of each a quarter of an ounce Mace two drams Graines one dram Lignum Aloes Spicknard Iuncus odoratus of each a dram Sage Borage Buglosse Violets and Rosemary flowers of each halfe a handfull bruise these and steepe them in a pottle of sacke xij hours distil it as the rest Rosa Solis TAke Liquerish eight ounces Aniseed Caraway of each an ounce Raysons stoned Dates of each three ounces Nutmegs ginger Cynamon Mace of each halfe an ounce Gallingale a quarter of an ounce Cubebs one dram Figs two ounces Suger foure ounces bruse these and destill it with a gallon of Aqua vitae as the rest but when it is distilled you must coulour it with the herbe Rosa Solis or else Alkanet roote Wormwoode water Take of Wormwoode two ounces and halfe Sage Betony and Rue of each halfe a handfull Rosemary tops a handfull Cinnamon 3. ounces Nutmegs halfe an ounce Cloues and Mace of each halfe a dram Ginger an ounce Gallingall Cubebs and Spicknard of each a dram and halfe of Scordium halfe a handfull bruse these and put them into a pottle of Sacke and a pinte of Aqua vitae and steep them foure and twentie houres and distill them as the the rest ⧠Here beginneth Consarues To make Marmelade of Quinces TAke your Quinces and boyle them tender then pare them and cut them to the coare then draw the pulpe That is the Quince through a haire searse and weigh it to euery pound of pulpe take a pound of clarified suger and boyle them together till they come to a perfect colour putting to them in the boyling a little oyle of Cynamon and when it is boyled ynough that it will not sticke to the panne put it into your Marmelade boxes But your conserue must not be boyled so high in any case for then it will not bee so good To make conserue of red and damaske Roses TAke of the purest and best coloured buddes you can get and clip off the whites from them and to euery pound of leaues you must take three pound of Barbarie sugar and beat them together till they be very fine and then with a wodden spatter take it vp and set it on the fire till it be through hot and then presently put it vp and it will be of an excellent colour To make Conserue of Violets TAke of your Violet flowers and picke off all the blew flowers and keepe them and weigh them and take to euery ounce of flowers three ounces of refined suger and beat them in a alabaster morter till they be very fine and then take them vp and put them into an earthen Pipkin and set them vpon the fire vntill such time as they be thorough hotte and then take them off and put them vp and keep them To make pectorall rowles for the Cough TAke liquorish pouder finely searsed one ounce of the spices of Diatragacanthum frigidum ij drams of Gum-arabecke and Tragarant in fine powder of each a drum white starch halfe
foure and twentie houres in foure pintes of Conduit water and then boyle them to quart and then take two pound of clarified Suger and boyle it with that liquor vpon a gentle fire vpon Charcoales vntill it come to a Syrupe scumming it very often that it may be the clearer for the clearer it is the better it is and being boyled ynough put it vp To make Syrupe of Hyssop TAke of Hyssop one handfull of Figges Raysins Dates of each an ounce of Calamint halfe a handfull of French barley one ounce boyle these in three pintes of water to a quart and then straine it and then clarifie it with the whites of two egs and two pound of Suger and so boyle them to a Syrupe and being boyled ynough keepe them all the ye are To keepe Cherries all the yeare to haue them at Christmasse TAke of your fairest Cherries you can get but be sure that they bee not bruised and take them and rub them with a linnen clothe and put them into a Barrell of hay and lay them in rancks first laying hay in the bottome and then Cherries and then hay againe and then stoppe them vp close that no ayre may come neere them and lay them vnder a fetherbed where one lyeth continually for the warmer they are the better yet neere no fire and thus doing you may haue Cherries at any time of the yere To make a Syrupe of Mulberries TAke your Mulberries which are very ripe presse out the iuyce from them thorough a linnen cloth betweene two stickes and then to euery pint of iuyce take a pound of suger and boyle it to the height of a Syrup and then keepe it all the yeare long and if it waxe any thing thinner a moneth after you put it vp boyle it againe and then put it vp To make Syrupe of Lymonds TAke your Lymonds and cut them in halfes and betwixt your fingers iuyce them and the liquor that runnes from them wil be very cleare then take to a pint of iuyce a pound and a quarter of hard suger which is very white and boyle it to a Syrupe and it will keepe excellent well To make Syrupe of Roses sollitiue TAke of Dammaske Roses and pull them then take a gallon of water and when the water is hot put a good many Damaske Rose leaues and take them out when they looke white and doe so ten times and then the water will looke red and then to euery pinte of that liquor put a white of an egge and a pound of suger and clarifie it and boyle it to a Syrupe and keepe it all the yeare the thicker the Syrupe is the better it will keepe To make Syrupe of drie Roses TAke of red Roses dried foure ounces infuse them in a quart of faire water vpon hot embers till the roses haue lost their colour then take a pound and a halfe of Suger and clarifie your Liquor and Suger with two egges and then boyle it to the height of a Syrupe but take heed in any case that you set not your Syrupe vpon too hot a fire for then it will loose his colour and bee worth naught A Medicine to giue a woman in trauel to make her haue throwes TAke Coral amber date stones Pearle Piony seedes Saffron Commine beate all these in powder and put it into Malmesey and take Vnicornes home and put it into a spoone with a little Malmesey and giue it to her and presently let her drinke a draught of the Malmesey with the powders aforesaid warming of it a little A Medicine for the falling downe of the matrisse to the bearing place TAke Chicke-weede and seeth it in an earthen pot then lay of it vpon a peece of scarlet as hot as the partie may suffer it let her take it to the priuie place and as one plaster coooleth so lay another and vse it Another for to be taken to the Nauell and to the backe right against the Nauell for the same TAke a redde Onyon and roast it very tender then take of Allysander seedes and bruise them in a wooden dish and mingle the Onyon and the bruised seedes together and lay it vpon a peece of linnen cloth so lay it to the Nauell a little warme rowle that on and let it lie on xxiiij houres then change it and take a new one till it be whole It is good for the Midwife to hold muske belowe tyed in a little Lawne to draw downe the Child Take Torch-wort and lay a leafe of it to the Crowne of a womans head warme to stay other flowers A Medicine for a woman after burden if neede be to bring it downe TAke Sowtherwood and wash it cleane and stampe it and straine it in strong Ale and giue it her to drinke warme To stop the Whites in women FRy Hemlock in fresh swines grease lay it as hotte as shee may suffe it to the secret place For a Teter TAke Oates and seeth them in water and where the Teter is hold ouer the reeke thereof as hot as may be laying a cloth ouer it to keepe in the reeke so that the cloth doe not touch the Teter vse this fiue times morning and euening To make a Seare-cloth for an Ache that is nextly come TAke Boares grease Camphire and waxe and boyle them altogether and so make a Seare-cloth thereof and lay it to the griefe For a Felon or an Andcome TAke Hearbe-grace rustie Bacon sower leauen and Snayles that be with shel on their backes taking them out of their shels and beate all these together lay it to the greefe For to heale any if they be scalded with hot liquor TAke Alehose and Auens Sheepe suet and Sheeps dunge and Goose dung and when you haue washed the hearbes breake them altogether a little and so frie them together and then straine it make plasters thereof and lay it to the griefe warme it a little when you lay it too laying new plasters to it twise a day you may take the iuyce of Houseleeke and Sallet oyle and water and beat them together and wash the grease before you vse this plaster A Medicine for the Whites TAke a quart of new milke of a red Cow x. spoonfuls of red Rose water a Pomgarnet pill beaten and a little Cynamon beaten and seeth it halfe away sweeten it with suger and drinke a draught morning and euening two Whites of egs beaten A Medicine for them that are giuen to bleeding MAke a posset take of the curd and take Liuer-wort and beat it and put the iuyce thereof into the Posset drinke and drinke it morning and euening warme For the heate in the Kidneys TAke Houseleeke and Plantine and not wash them but wipe them with a cloth and beate them and straine them and put to the iuyce thereof red Rose water and wine Vineger and womans mâ—lke and take the hearbs and put them into clothes and tye the clothes with thread like a couple of balles and you must when you
an old body then take three spoonfulls of good ale and two spoonfulls of the Syrupe of roses To make a fresh Cheese TAke a quantitie of new milke and set it on the fire and let it boyle and take halfe a dozen yolkes of egs and beat them and stirre them in the milke on the fire then take it off the fire and keepe it stirred vntill it be luke warme and then put runnet into it and stirre it and let it stand vntill it be gathered together take vp the curd and put into it Cinamon and Ginger and stir it about make dishes of it as you thinke good A Medicine for a Pestilent Ague or to driue any thing from the heart MAke a posset with white wine and take away the curd take horse dung of a stone Horse as hotte as you can get it from the horse and straine it with the Posset drinke and put a little Meâ—hâ—idate and Cardus Benedictus water and Vnicornes horne and if you haue no Vnicornes horne then put Iuorie or Sea-horse tooth and giue it to the sicke to drink fasting in the Morning warming it and you must put the Vnicornes horne into the spoone and take it with some of the Posset Drinke and so drinke the Posset presently after it and vse this two or three mornings A Medicine for the sorenesse in the throat that commeth with the Rhume TAke halfe a pint of Hony-suckle water and two Iewes eares of Plantane Sinckefield halfe a handful and a few columbine leaues these must bee sodde with as much white Suger-candy as will bring the liquor to a Syrupe you must put in a little Howell Cynnamon and so take it in the morning and in the euening and at such times as your throat is drye Another for the falling of the Eualow or other paine in the throat TAke a handfull of redde Sage a spoonefull of Dill seede a piece of leauen boyle these in a little newe milke vntill it be thicke then lay it on foure fine clothes lay one cloth to the nape of the neck and another to the throat and to each temple one and bind the clothes and doe this as often as neede shall require for it hath bene proued A salue for a greene wound TAke a pound of Rosin halfe a pound of wax foure ounces of old Swines grease one ounce of Verdigrease boyle them altogether vpon a soft fire and straine them A Water to beale all sores in legges and Vlcers TAke a pound of roch-allom foure ounces of greene Coperas beate them somewhat small and put them in a pan on the fire euer stirring them vntill they bee molten and dryed againe readie to be powdred and beat them againe in fine powder and keep them to your vse When you will make your water set a pottell of faire Conduit water ouer the fire vntill it boyleth fast then take it away and assoone as it leaueth boyling cast abroad your powder vpon the water the which will make it to boyle as long as your water riseth so long cast your water in and when it leueth rising and is black in the bottome then it is perfect then if you see a dangerous sore Legge first cast you powder presently thereon and lay thereto three or foure fold of linnen cloth wet in the water and rowle it vp doe so till the vlcer be cleane A very good water for a sore mouth TAke of Conduit water a pint one handfull of Hyssope of whit wine and of Almonds a pound of Roses three ounces seeth them altogether till the hearbs be tender then take it from the fire and straine it and keepe it and keepe it for your vse you must alwaies wash your meat and rubbe it after meate and in the morning A Castile to breake any swelling that is readie to breake TAke of Commine of Hyssope and of quick lime a like quantitie bray them together in a morter till it bee verie fine when you would open an impostume lay it as bigge as an haysell Nutte vpon the next place and binde it very hard and let it remaine there foure houres then take it off for it will make the place dead and then you may let out the matter without griefe to the patient A Catitus Plaster TAke of Litrage of gould powdred verie fine coÌ„mon oyle hogs grease a pound white Coperas foure ounces put them all together in a brasen panne and seeth it ouer a verie soft fire of coales and trie it continually vntill it come to a bodye and in the boyling you must cast into it one ounce of good Rose water or two and now and then a spoonefull and wheÌ„ it is come to a good body take it off the fire and stirre it till it be cold and readie to be made vp in a rowle and then make it vp To make Populier TAke of Populer buddes a pecke of Hogges grease foure pound seeth them both together a quarter of an houre then take it off straine it if it be two thin put in a little waxe Basilicon TAke Pitch Rosin Waxe sheepe suet common oyle a like quantitie beat these small and put them in a brasen panne and melt them all together then take them of the fire and straine them through a course linnen colth for the pitch will not be molten this is good for all manner of sores and when you will put in a tent mix it with the yolke of an egge Maturacum poultnis TAke Onyons garlicke dowe Lillie roots a like quantitie rost them all in a wet cloth vnder ashes and then put them in a morter and beat them small this is good for all impostumes to breake them out A Medicine to heale old sores TAke Plantine bramble tops Orpin Betonie Egremonie of each one handfull straine them and put thereto Rosin and waxe of each a quarter of a pound fresh Hogs grease and sheepe suet of each foure ounces boyle them all together till the iuyce be confirmed then straine it keepe it to raise flesh and heale old sores A Plaster to heale old sores after they be made cleane and filled with flesh TAke Sallet oyle halfe a pint Lead a quarter of a pound boyle these vntill they be blacke and keepe them for your vse To clense a sore and take away the dead flesh TAke Woodbinde flowers white Roses Plantine and still them together and when it is stilled then six pennsworth of Camphire and put it into a quart of the water and set it in the Sunne for ten or twelue dayes and so wash the sore withall A Medicine for a sore abroate TAke a pint of milke halfe a handfull of Collumbine leaues halfe a handfull of Gasell and halfe a score leaues of Sinkefield two Iewes eares and so the partie must vse it euening and morning and gargase it in his throate A Medicine that wil heale any wound or sore and keepeth it without proud flesh or dead flesh TAke halfe a pound of wax a quarter
A CLOSET for LADIES and GENTLEVVOMEN OR The Art of preseruing Conseruing and Candying With the manner howe to make diuers kinds Syrups and all kind of banqueting stuffes Also diuers soueraigne Medicines and Salues for sundry Diseases AT LONDON Printed for Arthur Iohnson dwelling neere the great North dore of Pauls 1608. ⧠An especiall note of CONFECTIONARY To preserue Pippyns red TAke your best coloured Pippins and pare them then take a percer and bore a hole through them then make syrupe for them as much as wil couer them and so let them boyle in a broad preseruing pan put into them a pece of Cynamon sticke and so let them boyle close couered verie leasurely turning them very often for if you turne them not very often they will pot and the one side will not bee like the other and let them thus boyle vntil they begin to gelly then take them vp and pot them and you may keepe them all the yeare To Preserue Pippins white TAke faire large Pippins and after Candlemas pare them and bore a hole through them as you did for the red ones then make a weake Syrope for them and so let them boyle till they be tender then take them vp and boyle your syrope a little higher then put them vp in a Gally pot and let them stand all night and the next morning the Syrope will be something weaker then boyle the Syrope againe to his full thickenesse and so pot them and you may keepe them all the yeare If you please to haue them taste a pleasant taste more then the naturall Pippin put in one graine of muske and one droppe of the Chymicall oyle of Cynnamon and that will make them taste a more pleasant taste To preserue Pippins greene TAke Pippins when they be small and greene of the tree and pare three or four of the worst and cut them all to pieces then boyle them in a quart of faire water till they be pap then let the liquor come from them as you do from your quodiniacke into a bason then put into thē one poūd of sugar clarified and put into this as many greene Pippins vnpared as that liquor will couer and so let them boyle safely and when you see they be boyled as tender as a quodling then take them vp and pill of the outtermost white skinne and then your Pippins will be greene then boyle them in your Syrope againe till the Syrope be thicke and so you may keepe them all the yeare To preserue Apricockes TAke a pound of Apricockes and a pound of sugar and claryfie your sugar with a pint of water and when your sugar is made perfect put it into a Preseruing-pan put your Apricockes into it and so let them boyle gently and when they bee boyled ynough and your Syrope thicke pot them and so keepe them In like maner may you preserue a Pear-plum To preserue Mirabolans or Malacadonians TAke your Malacadonians and stone them and per boyle them in water then pill of the outward skin of them they will boyle as long as a peece of beefe therefore you need not feare the breaking of them and when they be boyled tender make Syrope for them and preserue them as you doe any other thing and so you may keepe them all the yeare To preserue Pomcitrons TAke your Pomcitrons one pound and a halfe and cut them some ◠halfes some in quarters and take the meate out of them and boyle them tender in faire water then take two pounds of sugar being clarified and make Syrope for them ahd let them boyle in syrope a quarter of an houre very gently then take them vp and let your Syrope boyle til it be thicke and then put in your Pomcitrons and you may keepe them al they yere If you please you may pare some of them forsome delight the skin and some pared To preserue Cherries TAke of the best and fayrest Cherries some two pound and with a paire of sheeres clippe of the stalkes by the midst then wash them cleane and beware you bruise them not then take of fine barbarie sugar and set it ouer the fire with a quart of faire water in the brodest vessell you can get and let it seeth til it be somewhat thicke then put in your Cherries and stirre them together with a siluer spoone and so let them boyle alwayes scumming and turning them very gently that the one side may be like the other vntill they be ynough the which to know you must take vp some of the syrope with one Cherrie and so let it coole and if it will scarce run out it is ynough and thus being cold you may put them vp and keepe them all the yeare To preserue red Rose leaues TAke of the leaues of the fairest buds halfe a pound sift them clean from seeds then take a quart of faire water and put it in a earthen pipkin and set it ouer the fire vntill it bee scalding hot and then take a good many of other red Rose leaues and put them into the scalding water vntill they begin to looke white and then straine them and thus do vntill the water looke very red then take a pound of refined sugar and beat it fine and put it into the liquor with halfe a pound of Rose leaues and let them seeth together till they bee ynough the which to know is by taking some of them vp in a spoone as you doe your Cherries and so when as they be thorow cold put them vp and keepe them very close To preserue Oranges and Lymonds TAke your Oranges and Lymonds large and well coloured and take a raspe of steele and raspe the outward rind from them then lay them in water three dayes and three nightes then boyle them tender and shift them in the boyling to take away their bitternesse and when they bee boyled tenderly take two pound of sugar clarified with a pint of water and when your syrope is made and betwixt hot and cold put in your Lymonds and Oranges and there let them bee infused all night the next morning let them boyle two or three walmes in your Syrope let them not boyle too long in the sugar because the rinds will be tough take your Lymonds out and boyle your Syrope thicker and so when it is colde put them vp and keepe them all the yeare To preserue Quinces TAke your Quinces two pound core them then perboyle them pil off the outtermost white skin and then weigh them and put them into claryfied sugar one pound and then boyle them closly couered vpon a very gentle fire putting vnto them a sticke or two of good Cynnamon cut into small pieces and so stirre them continually that they may be well coloured on euery side and when the syrop is come to the height of a perfect gelly take them off the fire and so keepe them for the higher your syrope is the better will your Quinces keepe To preserue Peaches TAke a pound
of your fayrest and best coloured Peaches and with a wet linnen cloth wipe of the white hoare of them then perboyle them in halfe a pint of white wine and a pine and a halfe of running water and being perboyled pill off the white skin of them and then weigh them take to your pound of Peaches three quarters of a pound of refined sugar and dissolue it in a quarter of a pint of white wine and boyle it almost to the height of a Syrope and then put in your Peaches and let them boyle in the Syrope a quarter of an houre or more if neede should require and then put them vp and keepe them all the yeare To preserue Eringus Rootes TAke your Eringus Rootes fayre and not knottie one pound and wash them cleane and when they be washed set them on the fire and boyle them very tender pill off the outermost skinne of them but see you breake them not and as you pare them put them into cold water and let them remaine there till all be finished and then you must take to euery pound of Rootes three quarters of a pound of clarified sugar and boyle it almost vnto the height of a syrope and then put in your rootes but looke that they boyle very gently together with as little stirring as may bee for feare of breaking vntill they be ynough and when they bee cold put them vp and so keepe them To preserue Barberies TAke your Barberies very faire and well coloured and picke out euery stone of them and then weigh them and to euery ounce of Barberies you must take three ounces of hard sugar and with halfe an ounce of the pulpe of Barberies and one ounce of red Rose water you must disolue your suger and then boyle it to a syrope being so boyled put in your Barberies and let them boyle a quarter of an houre and then take them vp and as soone as they begin to waxe coole put them vp and they will keepe their colour all the yeare To preserue Goos-berries TAke of your large Berries but not thoroughly ripe and picke off all the staulkes from them and wash them cleane take a pound of them and set them on the fire till they bee hot and then take them off and let the liquor run from them then take ten ounces of hard sugar and foure ounces of suger Candie and clarify it with a pint of water and the white of an egge and boyle it to a thicke Syrope and then put in your Goos-berries and let them boyle one walme or two and so betwixt hot and cold put them vp keepe them all the yeare To preserue Damsins TAke of your Damsins large and well coloured but not thorough ripe for then they will breake and picke them cleane and wipe them one by one then weigh them and to euery pound of damsins you must take a pound of Barbery sugar white good dissolued in halfe a pint or more of water and boyle it almost to the height of a Syrope and then put in your Damsins keeping them with continuall scumming and stirring and that with a siluer spoone and so let them boyle vntill they be ynough vpon a gentle fire and when they be ynough take them vp keepe them all the yeare To preserue Raspises TAke of your fayrest and well coloured Raspises and picke of their staulkes very cleane then wash them but in any case see that you bruise them not then weigh them and to euery pound of Raspises you must take sixe ounces of hard sugar and sixe ounces of Sugar-candy clarifie it with halfe a pint of faire water and foure ounces of iuyce of Raspises being clarified boyle it to a weake Syrope and then put in your Raspises stirring them vp and down and so let them boyle vntill they bee ynough That is vsing them as your Cherries and so may you keep them all the yeare To preserue Enula Campana rootes TAke of your Enula Campana rootes wash them scrape them verie cleane and cut them thin vnto the pith the length of your little fingar and as you cut them put them into water and let them lie in water thirtie dayes shifting them twise euery day to take away their bitternes weigh them and to euery pound of rootes you must take xij ounces of clarified sugar first boyling your rootes as tender as a Chickin and then put them into your clarified sugar and let them boyle vpon a gentle fire vntill they be ynough and so let them stand off the fire a good while and betwixt hot and cold put them vp to your vse To preserue Saterion Rootes TAke your Saterion Rootes and picke out the faire ones keepe them by themselues then wash them and boyle them vpon a gentle fire as tender as a quodling then take them off and pare off the blackest skinne of them and put them as you pare them into faire water and so let them remaine one night and then weigh them and to euery pound of rootes you must take xj ounces of clarified sugar and boyle it almost to the height of a syrope and then put in your rootes but take heede they boile not too long for then they Will grow hard and tough and therefore when they bee boyled ynough take them off and set them a cooling and so keepe them according to the rest Heere endeth the Preseruatiues To make Manus Christi TAke halfe a pound of refined Suger and some Rose water and boyle them together till it come to sugar againe then stirre it about while it be somewhat cold then take your leafe gould and mingle with it then cast it according to art That is in round gobbets and so keepe them To Candy Ginger TAke very faire and large Ginger and pare it and then lay it in water a day and a night then take your double refined suger and boyle it to the height of Suger againe then when your suger beginneth to bee cold take your Ginger and stirre it well about while your suger is hard to the panne then take it out race by race and lay it by die fier for foure howers then take a pot and warme it and put the Ginger in it then tye it very close euery second morning stirre it about roundly and it will be rocke Candied in a very short space To Candy Rose leaues as naturally as if they grew vpon the Tree TAke of the fayrest Rose leaues red or dammaske and on a Sun-shine day sprinkle them with Rose water and lay them one by one vpon faire paper then take some double refined suger and beat it very fine and put it in a fine lawne searce when you haue layd abroad all the Rose leaues in the hottest of the sunne searce suger thinly all ouer them then anon the Sun will candy the suger then turne the leaues and searce suger on the other side and turne them often in the Sun sometimes sprinkling Rose water some times searsing
true way TAke two pound of the Pulpe of Quinces and as much of peaches and straine it and drie it in a pewter platter vpon a Chafindish of coles then weigh it and take as much suger as it weigheth and boyle it to the height of Manus Christi and then put them together and so fashion it vpon a Pie-plate and dry it in an Ouen with a Chafindish of coales vntill it be thro rough drie and then if it please you you may spot them with Gold To make Past of Violets YOu must take of your Violets which are ready picked bruise them in an Alabaster or marble morter and wring the iuyce from them into a porringer and put as much hard suger in fine powder as that iuyce will couer drie it and then powder it againe and then take as much Gum-tragacant steeped in rose water as wil bring this suger into a perfect past when it is perfect take it vp and print it with your moulds and so drie it in your Stoaue and not by the fire for feare of daunger and when it is drie guild it It is a fine banqueting conceit To make Past of Goos-berries TAke of your Goos-berries and cut them one by one and wring the iuyce from them till you haue gotten so much as you think wil serue your turne boyle your iuyce a little that it may be the thicker then take as much double refined suger as your iuyce will sharpen and dry it as you did for your Violets and being drie beat it very fine and take as much Gum-tragacant steeped in Red rose water as will serue and beate it into perfect past in an Alabaster morter and then take it vp and print it with your moulds vsing it in euery respect as your past of Violets This is excellent good for one that hath a weake stomacke Here beginneth Banqueting conceits as Marmalades Quodiniackes and such like To Make Muskadine Comfits TAke halfe a pound of Muske suger beaten and searsed then take Gum-tragacant steeped in Rose water and two graines of Muske and so beat them in an Alabaster morter till it come to perfect Past then driue it verie thinne with a rowling pinne and then cut it into small pieces like Diamonds some cut with a rowle spoone on the sides being thus cut stoue them and so keepe them all the yeare To make Diacitonium simplex of Quinces TAke of your Quinces and pare them and cut them in pieces and boyle a pound of these pieces in a quart of faire water till they be very soft then let the liquor runne from them then take a pound of Suger-candy and beate it fine and put it into that liquor and let it seeth till you see it stand like Gelly then take it from the fire and put therein foure droppes of oyle of Cynnamon and Nutmegs and then put in fiue and twentie leaues of fine gold and stirre it together and so put it in fine Christall Glasses and keepe it all the yeare To make fine Christ all Gelly TAke a knuckle of veale and foure Calues feete and set them on the fire with a Gallon of faire water and when the flesh is boyled tender take it out then let the liquor stand still vntill it be cold then take away the top and the bottome of that liquor and put the rest into a cleane Pipkin and put into it one pound of clarified suger foure or fiue droppes of oyle of Cynnamon and Nutmegs a graine of Muske and so let it boyle a quarter of an houre leasurely on the sire then let it run through a gelly bagge into a bason with the whites of two egges beaten when it is cold you may cutte it into lumpes with a spoone and so serue three or foure lumpes vpon a plate To make white leach of creame TAke a pint of sweete creame and sixe spoone-fuls of Rose water and two graines of Muske two drops of oyle of Mace or one piece of large Mace and so let it boyle with foure ounces of Isin-glasse then let it run downe through a gelly bagge when it is cold slice it like brawne and so serue it out this is the best way to make leach To make a Walnut that when you cracke it you shall find Biskets and Carrawayes in it or a prettie Pofey written TAke a piece of your Past royall white being beaten with Gum-tragacant and mixed with a little fine searsed Cynnamon which will bring your past into a Wolnut shell colour then driue it thinne and cut it into two pieces and put the one piece into the one half of your mould and the other into the other then put what you please into the nut and close the mould together so make three or foure Walnuts To make Quodiniacke of plums TAke two pound of plummes and put them into a posnet with a pound and halfe of brasill suger clarified with a pint of faire water and let it boyle till the plummes breake then take it off and let your liquid substance run through a strayner and then put it againe into the posnet and so let it boyle till it come to his thicknesse and then print it with you moulds on what fashion you please To make Biskatello TAke two ounces of very fine suger beaten and searsed and put into it halfe a spoon-full of Amidum That is white starch a graine of Muske then beat it into perfect past with Gum-tragacant steeped in Rose water then make it into little prettie loaues the fashion of manchets and so put a wafer in the bottome of euery one of them and bake them in a baking-pan but take heede your pan be not hot and so specke them with gould and so boxe them It is a very fine banqueting conceit To make a speciall sweet water to perfume clothes in the foulding being washed TAke a quart of Dammaske rose water and put it into a glasse put vnto it a handful of Lauender flowers two ounces of Orris a dram of Muske the weight of foure pence of Amber-greece as much ciuet foure drops of oyle of cloues stoppe this close and set it in the Sun a fortnight put one spoonfull of this water into a bason of common water and put it into glasse so sprinkle your clothes therewith in your folding the drugs left in the bottome when the water is spent will make as much more if you keepe them and put fresh Rose water to it To make Mosse powder TAke two pound of Mosse of a sweete Apple-tree gathered betweene the two Lady dayes and infuse it in a quart of Dammaske Rose water foure and twentie houres then take it out and drie it in an Ouen vpon a siues bottome and beat it to powder put vnto it one ounce of Lignum-aloes beaten and searsed two ounces of Orris a dramme of muske halfe a dram of Amber-greece a quarter of a dram of ciuet put all these into a hot morter and pestell and beat them together then searse them through a
salue and you must dresse it twice in the Winter dayes and thrice in the Summer dayes The Copie of Doctor Stephens water TAke a gallon of the best Gascoine wine then take Ginger Gallingall Cynnamon Nutmeegs Graines Cloues Aniseeds Fennell seeds Garaway seeds of euery of them a dram weight then take wilde Time Hisope Lauender Sage mynts red Roses garden Time Pellitorie of the wale and Rosmarie of euery of them one good handful bray the hearbs very small and stamppe the spices all together very small put all together into the wine and close it fast twelue houres and stirre it diuers times then still it in a Limbecke and keepe the first water for it is the best and then keepe the second for it is good but not so good as the first E. C. A dram weight of the seede of Colembyn brused with halfe a peny weight of Safron drunken with wine is good for the Ianders then goe to bed and prouoke sweat the flowers distilled is good for the same purpose and against swondings Pymypinell THis herbe is good against the pestilence to bee taken fasting in a morning and good against the stone the rootes sodden condited in suger may profit them that haue cold stomacks and are troubled with two much fleame the Collicke and stone this roote any way taken is good against poyson Mouseare is hot and drie some vse to giue the iuyce of this common Mouseare to hinder the colde of a quartan Ague some vse togather the roots in May and drie it and giue it to them that bee broken it is good for the bloody flix the great scouring of the Mother for wormes both outward and inward common flixes for vomitting of choller and spitting of blood and brusting and specially for breaking of the braine panne The Iuyce of Coste-mary drunken killeth both small and great wormes in the belly it is good for a colde Mother it strengthneth the stomacke whether it be drunken or laid to and stayeth vomiting the herbe of his nature whether it be strawed or else perfume be made thereof driueth away Serpents and it is good against their poysons and it helpeth and strengthneth the head To take out the heat of a burne TAke the fatte of hogges guts and Sheepes tirdles and boyle them and put them in a pot and this will heale the partie and take out the fire and will keepe good a hole yeare this hath beene prooued To take the heat out of the face TAke running water and elder flowers Plantane white Daysie rootes and herbe Robert put them in the running water and wash your face morning and euening therewith A Medicine for a canker in ones mouth prooued TAke running water a handfull of wood binde leaues a handfull of Bramble leaues a handfull of Collumbind leaues a little Rosemary and boyle them together vntill halfe the water be wasted then put two or three spoonfuls of hony and a piece of roch Allom three or foure spoonfuls of wine vineger and wash your mouth with the sodden hearbs therof three or foure times euery day The Diet drinke FIrst buy a diet pot of the common sorte such a one as will cost eight pence or tenne pence then put into it halfe a pound of Liquorish scraped and bruised halfe a pound of Aniseedes bruised three quarters of a pound of Lignum vitae bought at the Turners and one ounce of the barke of the same wood which is to be bought at the Apothecaries halfe a pound of Raysons of the Sunne the stones taken out a good handfull of Scabias an ounce of Chiny two ounces of Salyprilla a quantity of white wine then fill vp your potte with faire water sauing a pint then couer your potte with his couer and close it round about the brimme with past then set it on a soft fire of coales and let it boyle three houres till the fourth part bee wasted then strayne it and let it settle and then put the cleerest into bottles and drinke it Morning and Euening a good draught and so vse fourteene or fifteene dayes If you put a little of the wood into the fire and there fry out of it like oyle then you shall be sure it is good For the head ach TAke two handfuls of Veruine Betonie Camamill rootes Letcie Checmete of each sort two handfuls dride Roses put them to powder of Nutmegs boyle this in white wine take out the hearbs then and frie them in oyle oliue and straine them in a cloth and make an oyntment therof and therwith anoint the head To make the rhume medicine TAke fiue quarts of Hyssop water it must bee stilled when the Hysop beareth flowers and one pound of English Liquorish cleane scraped and cut in litle pieces bruise them then put it to the water and boyle them till halfe bee consumed away then straine it in shallow pans set it in the sun stir it now and then and somtimes set it ouer the fire vntil you see it wax blacke but do not boyle it and it will wax stife with standing in the Sunne that you may make it in little cakes A salue for a cut TAke sixe ounces of Deere suet foure ounces of Wax foure ounces of Rosin and stampe and straine Velerian and take the iuyce as much as you think wil make the saule looke greene and boyle them together till it come to a salue A medicine for the stopping of the liuer very good for them that haue the Ianders TAke Parsley rootes Fenell roots Asperigon roots Kneeham roots Succory rootes of each the weight of halfe a crowne in siluer of Docke roots the weight of xij pence a little Liquorish halfe a handful of Raysons of the sun stoned boyle this in three pintes of water vnto a quart and make Almond milke with the liquor and take two partes of sweete Almonds and one parte of bitter sweeten it with Suger or els with syrupe of Sucory and drink a draught three morninges togethere fasting three houres after it vse this euery moneth you may put in Batly husked Saxifrage Maiden-haire Liuerwoort For the Wormes THe powder of Coralina to the weight of three pence in siluer giuen in the water of Couchgrasse A Medicine for a quartan or a tertian Ague TAke the herbes and rootes called Harts-horne Plantan and Orpine and beat them with a little white wine and a little bay salt and so lay it on a cloth vpon your wrist but bee sure it lie on the pluces on both armes changing it euery twentie foure houres but be sure that you lay it two houres before the fit cōmeth and hang nine rootes of the Harts-horne about your necke in a silke bag so that it may lie vpon the hollow of your stomacke and let it hang till your Ague be gone you must not wash neither herbes nor rootes and you may take the roots whē you cannot get the herbs and vse them so For the Canker in the mouth or rawnesse or in the lower parte of