a most excellent Medicine A Medicine for a Wen. Take black Soap and unquencht Lime of each a like quantity beat them very small together and spread in on a woollen cloth and lay it on the Wen and it will consume it away For breaking out of Childrens heads Take of White-wine and sweet Butter alike and boyl them together till it come to a Salve and so anoint the head therewith For to mundifie and gently to cleanse Vlcers and breed new flesh Take Rosin eight ounces Colophonia four ounces Era Oliva Ana one pound Adipis ovini Gum Ammoniaci Opoponaci Ana one ounce fine Aeruginis aeris boyl your Wax Colophoni and Rosin with the Oyl together then strain the Gums being first dissolved in Vinegar and boyl it with a gentle fire then take it off and put in your Verdigreece and fine powder and use it according to Art. A Fomentation Take the liquor wherein Neats-feet have been boyled with Butter and new Milk and use it in manner of a Fomentation For the Falling-sickness or Convulsions Take the dung of a Peacock make it into powder and give sâ— much of it to the Patient as wilâ— lie upon a shilling in Succory-water fasting For a Tetter proceeding of a salt-humour in the Breast and Paps Annoint the sore place with Tanners Owse For the bloody Flux Take the bone of a Gammon oâ— Bacon and set it up on end in the middle or a Charcoal fire and let it burn till it look like Chalk and that it will burn no longer then powder it and give the powder thereof unto the sick A Plaister for all manner of bruises Take one pound of mede wax and a quartern of Pitch half a quartern of Galbanum and one pound of Sheeps tallow shred them and seeth them softly and put to them a little White-wine or good Vinegar and take of Frankincense and Mastick of each half an ounce in powder and put it to and boyl them together and still them till it be well relented and spread this salve upon a mighty Canvas that will overspread the sore and lay it thereon hot till it be whole To make Flos Unguentorum Take Rosin Perrosin and half a pound of Virgin wax Frankincense a quarter of a pound of Mastick half an ounce of Sheeps tallow a quarter of a pound of Camphire two drams melt that that is to melt and powder that that is to powder and boil it over the fire and strain it through a cloth into a bottle of White-wine and boyl it altogether and then let it cool a little and then put thereto a quartern of Turpentine and stir all well together till it be cold and keep it well this Ointment is good for sores old and new it suffereth no corruption in the Wound nor no evil flesh to be gendered in it and it is good for head-ach and for all manner of Imposthumes in the head and for wind in the brain and for Imposthumes in the body and for boyling ears and cheeks and for sauce flegm in the face and for Sinews that be knit or stiff or sprung with travel it doth draw out a thorn or iron in what place soever it be and it is good for biting or stinging of venemous beasts it rotteth and healeth all manner of Botches without and it is good for a Fester and Canker and Noli me Tangere and it draweth out all manner of a king of the Liver and of the Spleen and of the Mervis and it is good for a king and swelling of many members and for all members and it ceaseth the flux of Menstrua and of Emeroids and it is a special thing to make a fumed cloth to heal all manner of sores and it searcheth farthest inward of any Ointment An Ointment for all sorts of Aches Take Bettony Cammomile Celendine Rosemary and Rue of each of them a handful wash the herbs and press out the water and then chop or stamp them very small and then take fresh Butter unwashed and unsalted a quart and seeth it until half be wasted and clarified them scum it clean and put in of oyl of Olives 1 ounce a piece of Virgins Wax for to harden the Oyntment in the summer time and if you make it in the winter put into your Ointment a little quantity of foot-fennel instead of the Virgins Wax An excellent Syrrup to purge Take of Sena Alexandria one pound Polipodium of the Oak 4 ounces Sarsaparilla two ounces Damask Prunes 4 ounces Ginger seven drams Annise seeds one ounce Cummin-seed half an ounce Carraway seeds half an ounce Cinnamon 10 drams Aristolochia rotunda Peonia of each 5 drams Rubarb one ounce Garlick six drams Tamarisk two handfuls boyl all these in a gallon of fair water unto a pottle and when the liquor is boyled half away strain it forth and then put in your Rubarb and Agarick in a thin clean handkerchief and tie it up close and put into the said liquor and then put in two pound of fine Sugar and boyl it to the height of a syrrup and take of it the quantity of six spoonfuls or more or less as you find it worketh in you To make drink for all kind of Surfeits Take a quart of Aqua or small Aqua vitae and put in that a good handful of Cowslip flowers Sage-flowers a good handful and of Rosemary flowers a handful sweet Marjorum a little Pellitory of the wall a little Bettony and Balm of each a pretty handful Cinnamon half an ounce Nutmegs a quarter of an ounce Fennel seed Annise seed Coriander seed Carraway seed Grumwel seed Juniper berries of each a dram bruise your spices and seeds and put them into your aqua or aqua vitae with your herbs together and put to that 3 quarters of a pound of very fine Sugar stir them together and put them in a glass and let it stand nine days in the Sun and let it be stirred every day it is to be made in May steeped in a wide mouthed glass and strain'd out into a narrow mouth'd glass A Medicine for the Reins of the back Take Housleek and stamp and strain it then dip a fine linnen cloth into it and lay it to the reins of the back and that will heal it A Medicine for the Ach in the back Take Egrimony and Mugwort both leaves and roots and stamp it with old Bores grease and temper it with Honey and Eysell and lay it to the back For a Stitch. Take Roses and Cammomile of each a handful and oyl of Roses and oyl of Cammomile of both together a saucer full and a quantity of Barly flower boyl all these together in Milk and then take a linnen bag and put it therein and lay the plaister as hot as may be suffered where the stitch is To make a salve for wounds that be cankered and do burn Take the juice of Smallage of Morrel of Waberb of each alike then take the white of Eggs and mingle them together
it and if the Wound bleed wipe it and make it clean washing it with White-wine or water then lay the said juice upon the wound and the herb whereof you take the juice upon it then make your band and let it abide on a whole day and you shall see a wonderful effect A Bag to smell unto for Melancholy or to cause one to sleep Take dry Rose leaves keep them close in a glass which will keep them sweet then take powder of Mints powder of Cloves in a gross powder and put the same to the Rose leaves then put all these together in a bag and take that to bed with you and it will cause you to sleep and it is good to smell unto at other times For spitting of Blood. Take the juice of Bettony tempered with Goats Milk and drink thereof three or four mornings together An Ointment for all sores cuts swellings and heat Take a good quantity of Smallage and Mallows and put thereto 2 pounds of Bores grease 1 pound of Butter and Oyl of Neats foot a quantity stamp them well together then fry them and strain them into an earthen pot and keep it for your use Salve for a new Hurt Take the whitest Virgins wax you can get and melt it in a pan then put in a quantity of Butter and Honey and seeth them together then strain them into a dish of fair water and work it in your hands and make it in a round Ball and so keep it and when you will use it work some of it between your hands and strike it upon a cloth and lay it upon the sore and it will draw and heal it Against the biting of a mad Dog and the rage or madness that followeth a man after he is bitten Take the blossoms or flowers of wild Thistles dried in the shade and beaten to powder give him to drink of that powder in White-wine half a Walnut shell full and in thrice taking it he shall be healed Against the grief in the Lungs and spitting of blood Take the Herb called of the Apothecary Vngula Caballina in English Colts foot incorporated well with the lard of a Hog chopped and a new laid Egg boyl it together in a pan and give it to the patient to eat doing this nine mornings you shall see a marvellous thing this is also good to make a man fat Against spitting of Blood by reason of some vein broken in the breast Take Mice dung beaten into powder as much as will lie upon a groat and put it in a half a glassful of the juice of Plantane with a little sugar and so give the patient to drink thereof in the morning before breakfast and at nighâ— before he go to bed continuinâ— the same it will make him wholâ— and sound For to cleanse the Head. Take Pellitory of Spain and chew the roots three days a good quantity and it will purge the head and do away the Ach and fasten the teeth in the gums A good remedy against the Pleurisie Open a white loaf in the middle new baked and spread it will with Treacle on both the halfs on the crum side and heat it at the fire then lay one of the halfs on the place of the disease and the other half on the other side of the body directly against it and so bind them that they loose not nor stir leaving them so a day and a night or until the Imposthume break which I have sometimes seen in two hours or less then take away the bread and immediately the Patient will begin to spit and void the putrefaction of the Imposthume and after he hath slept a â—ittle you shall give him meat and with the help of God he shall shortly heal For a Pin or Web in the Eye Take two or three Lice out of ones head and put them alive into the eye that is grieved and so close it up and most assuredly the Lice will suck out the Web in the eye and will cure it and come forth without any hurt A Remedy to be used in a fit of the Stone when the water stops Take the fresh shells of Snails the newest will look of a reddish colour and are best take out the Snails and dry the shells with a moderate heat in an oven after the bread is drawn likewise take Bees and dry them so and beat them severally into powder then take twice so much of the Bees powder as the Snails and mix them well together keep it close covered in a glass and when you use it take as much of this powder as will lie upon a six-pence and put into a quarter of a pint of the distilled water of Bean flowers and drink it fasting or upon an empty stomach and eat nor drink nothing for 2 or 3 hours after This is good to cause the party to make urine bring away the gravel or stone that causeth the stopping hath done very much good A Syrrup for the pain in the Stomach Take 2 good handfuls of young Rue boyl it in a quart of good White-wine Vinegar till it be half consumed so soon as it is through cold strain it and put to every pint of the liquor a pound and a quarter of loaf-sugar and boil it till it come to a Syrrup when you use it take a good spoonful of this in the morning fasting and eat nor drink nothing for 2 or 3 hours after It is good for pain in the stomach that proceeds of windy vapours and is excellent good for the Lungs and obstructions of the Breast Receipts for bruises approved by the Lady of Arundel Take black Jet beat it to powder and let the Patient drink it every morning in beer till it be well Another for the same Take the sprigs of Oak trees and put them in paper roast them and break them and drink as much of the powder as will lie upon a six-pence every morning untill the Patient be well To cause easie labour Take 10 or 12 days before her looking 6 ounces of brown sugar-candy beaten to powder a quarter of a pound of Raisins of the Sun stoned 2 ounces of Dates unstoned sliced half an ounce of Annise seeds bruised a quarter of an ounce of Cowslip flowers one dram of Rosemary flowers put them in a fine lawn bag with a flint stone that it may sink into a pottle of White-wine let it steep 24 hours and after take of it in the morning and at 4 in the afternoon and in the evening the quantity of a wine glass full A Cordial for the Sea. Take 1 ounce of syrrup of Clove-Gilliflowers 1 dram of Confectio Alchermes an ounce and a half of Borrage water and the like of Mint-water 1 ounce of Mr. Mountfords water and as much of Cinnamon water temper all these together in a Cordial and take a spoonful at a time when you are at Sea. A Plaister to strengthen the Back Take 8 yolks of Eggs new laid 1 ounce of Frankincense beaten
31 To strengthen the stomach 33. 150 For Sun-burn 35 For a Swelling 39. 51. 52. 53. 72. 115 For Spitting of blood 46. 71 Against Surfeiting 60. 111. 175 For Sinews that are shrunk 93 Dr. Stevens Water 65. 144 To cause one to sleep 71. 103. 119. 122 For pain in the Stomach 75 A Cordial for the Sea 78 For the Stone 81. 88. 94. 112. 134. 135 For an old Sore 89. 90. 101. 109. 128. 145 To make oil of Sage 87 For a Scald 97. 123. 152 To make oil of Swallows 116 A water for the Sight 121 For the stiffness of Sinews 138 For the Spleen 151 Vertues of spirit of Saffron 103 Vertues of spirit of Strawberries 195 T For stopping in the Throat 11 To distil Treacle Water 12 For a Tetter 97. 181 To keep Teeth clean 86 To cure the Gargee in the Throat 90 To quench thirst 120 For the Tooth-ach 88. 170 To fasten the Teeth ibid. To make one take their meat 179 The Vertues of Aqua Theriacalis 193 V How to stay Vomiting 33 How to stop the bleeding of a Vein 47 For a Vein ill smitten 48 For Vlcers 55 Flos Unguentorum 57 Against biting of venemous beasts 70 Against falling of the Vvula 183 W A Cordial for wind in the stomach 147. 156 Restoratives for the same 16. 17. 18 For a green Wound 27. 54. 69. 70. 83. 109. 128. 132 For one that is Weak 42 To stanch bleeding of a Wound 46. 96. 168 For a Woman travelling with Child 48. 79 For a Wen 54 For cankered Wounds 62 Dr. Willoughbies Water 66 To draw an Arrow-head or any Iron out of a Wound 69 For a Woman that hath her Flowers too much 91 To cause a Woman to have her sickness 94 To kill Worms 94. 154 For the Wind-Cholick 102 For one that cannot make Water 114. 182 To take away Warts 121 Y Yellow Jaundice 37 A Choice Manual OR RARE and SELECT SECRETS IN PHYSICK By the Right Honourable the Countess of KENT A very good Medicine for a Consumption and Cough of the Lungs TAke a pound of the best Honey as you can get and dissolve it in a Pipkin then take it off the fire and put in two penny worth of flower of brimstone and a pennyworth of powder of Elecampane and 2 pennyworth of the flower of Liquorice and 2 pennyworth of red Rose-water and so stir them together till they be all compounded together and put it into a gally-pot and when you use it take a Liquorish-stick beaten at one end and take up with it as much almost as half a Walnut at night when you go to bed and in the morning fasting or at any time in the night when you are troubled with the Cough and so let it melt down in your mouth by degrees Sir John Digbies Medicine for the Stone in the Kidneys Take a pound of the finest Honey and take 7 quarts of Conduit-water set them on the fire and when it is ready to seeth scum it and still as the froth rises scum it and put in 20 whole Cloves and let them seeth softly for the space of half an hour and so bottle it up for your use and drink it morning and evening and at your meat and use no other drink until you are well A Medicine for the falling sickness Take a penyweight of the powder of Gold six pennyweight of Pearl 6 pennyweight of Amber 6 pennyweight of Coral 8 grains of Bezoar half an ounce of Piony seed also you must put some powder of a dead mans Skull that hath been an Anatomy for a woman and the powder of a woman for a man compound all these together and take as much of the powder of all these as will lie upon a two-pence for 9 mornings together in Endive water and drink a good draught of Endive water after it For Cordials and Restoratives use these things following In any faintness take 3 drops of Oil of Cinnamon mixed with a spoonful of sirrup of Gilliflowers and as much cinnamon-Cinnamon-water drink this for a Cordial Against Melancholy Take 1 spoonful of Gilliflowers the weight of 7 Barly corns of Bever-stone bruise it as fine as flower and so put into 2 spoonfuls of syrrup of Gilliflowers and take it four hours after Supper or else four hours after dinner this will cheer the heart If you be sick after meat use this Take of the best green Ginger that is preserved in syrrup shred it into small pieces put it into a gally-pot and put Cinnamon water to it then after dinner or supper eat the quantity of two Nutmegs upon a knifes point Aqua Mirabilis Take three pints of White-wine one pint of Aqua vitae one pint of juice of Celendine one dram of Cardamer a drachm of Mellilot-flowers Cubebs a dram Galingal Nutmeg Mace Ginger and Cloves of each a dram 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 and 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 â—egm to have dominion it expelâ—eth Urine and profiteth the stomach it preserveth a good colour the visage memory and youth it destroyeth the Palsie Take some 3 spoonfuls of it once or twice a week or oftner morning and evening first and last Another way to make Aqua Mirabilis Take Galingal Cloves Quibs Ginger Mellilip Cardimomie Mace Nutmegs of each a dram and of the juice of Celendine half a pint adding the juice of Mints and Balm of each half a pint more and mingle all the said spices being beaten into a powder with the juice with a pint of good Aqua vitae and 3 pints of good White-wine put all these together in a pot and let it stand all night being close stopt and in the morning distil it with as soft fire as can be the still being close pasted and a cold still A Medicine for the Stone in the Kidneys Take a good handful of Pellitory of the Wall a handful of Meâ—d Parsley Saxifrage a handful of wild Thyme a handful of garden-Parsley three spoonfuls of Fennel seed six Horse-Radish-Roots sliced then shred all these together put them in a gallon of new Milk and let them stand steep in a close pot 1 whole night and then still them milk and all together this must be done in May or June for then herbs are in their best state when it is taken you must put two or three spoonfuls of this water as much White-wine as Rhenish and if you please a little sugar and so take it two days before the change and two days after and two days before the full and two days after continuing taking the same all the year and the patient undoubtedly shall find great ease and void many stones and much gravel with little pain To make Horse-raddish
Walnut boyl these well together and strain it and put in half an ounce of Ginger beaten small For sore Eyes Take new Hens-dung out of the nest and put it into an Oven almost cold let it lie there all night and take the white of it and beat it being dried and take as much of the powder of Ginger finely beaten and put to that half in like quantity of Sugar-candy all which all which must be beaten very well and searced then put it into the sore eyes every night and in the morning and wash it out with water A Water for sore Eyes Take a pint of fair running water of wild Dasies and 3 leaved grace of each a good handful wash the herbs very clean in a Cullender and put them into a clean skillet of water let them boyl very well over the fire until the water look green then take a little piece of Allum and put into the water and when it is boyling then tast of the water and when it sticks to the mouth take as much honey as will make it very sweet then after it hath boyled a little while take it off the fire strain it and drop a little every night into the eyes An approved application against any Surfeit Take the bottom of a Muncornloaf cut it about an inch thick and as broad as the palm of your hand toast it very well then take of Sallade Oyl and Claret-wine of each a like quantity as much as will wet the toast well throughly warm it hot then put the toast into it when the toast is well soaked strew the powder of Cloves and Mace hereupon thick then apply it to the stomach of the Patient as warm as he can endure it it will purge upwards and downwards as often as you apply a fresh toast made as aforesaid that may be applied so often as any one findeth their stomach ill at ease although then it will not purge except in case of surfeit A Medicine against the Plague Take of the root called Set-well the quantity of half a Walnut and grate it of Treacle green one good spoonful of fair water 3 spoonfuls make all these more than lukewarm and so drink them off in bed and sweat six or seven hours and in your sweat drink small Posset Ale made of small drink as you need but not till an hour and half after the taking of the Potion and it will bring forth the Plague sore If you cast the Medicine you may take it the second third or fourth time by the whole half or less measure as your stomach will bear it if any do take it and thereupon happen presently amendment or a rising or sore you may think it to be the sickness for the nature of the Medicine is to prevent the Plague and in others to expell the Sore if it be not taken too late in which case the stomch will not brook it easily and after two or 3 times taking if you minister it to any let it be at their first sickness lest if their disease be other they may receive 〈◊〉 thereby Jelly of Frogs Take the Jelly of Frogs in March and still it in a Glass-still it is a good medicine to stop blood and for the heat and redness of the face and good to cure green wounds For the Tooth-ach Take Spearmints and ground-Ivy of each a handful and a good spoonful of Bay-salt stamp all these very well together and boyl them in a pint of the strongest Vinegar that you can get let these boyl all together until they come to a quarter of a pint then strain it and put it into a glass and stop it very close when your teeth do ake take a spoonful of it blood warm and hold it in your mouth on that side the pain is To make the Teeth stand fast Take Roots of Vervain in cold wine and wash the Teeth therewith For the perillous Cough Take white Hore-hound stamp it wring out the juice and mingle it with honey and seeth it and give it to the sick to drink or else Sack and Garlick seed and roast it in the fire and take away the peelings and eat the rest with Honey or else take Sage Rue Cummin and powder of Pepper and seeth all these together in honey and make thereof an Electuary and take thereof a spoonful in the morning and another at night For a man that hath no tast in Meat or Drink Take a pottle of clear water and a good handful of Dandilion and put it in an earthen pot and seeth it till it come to a quart and then take out the herbs and put in a good quantity of white Sugar till you think it be somewhat pleasant and then put it into a Vessel wherein it may cool and then take 20 or 30 Almonds blanch them and beat them in a mortar and when the water is cold put it to the Almonds and strain it through a clean Cipris bag without compulsion and if it be thick let it run through again and so keep it in a vessel and drink of it often at all times as you please To preserve a man from the Plague Take Aloe Apaticum and Aloe Succatrine fine Cinnamon and Myrth of each of them 3 drams Cloves Mace Lignum Aloe Mastick Bole Armoniack of each of them half a dram let all these things be well stamped in a Mortar then mingle them together and after keep them in some close vessel and take of it every morning 2 penny weight in half a glass full of White-wine with a little water and drink it in the morning at the dawning of the day and so may you by the grace of God go safely into all infection of the air and Plague For a Tetter or Ring-worm Take Mercury a quarter of an ounce Camphire 1 penny weight make them into powder and rub them in a fair Porrenger then take and mix them with the water of the Wine 4 or 5 spoonfuls stir them well together then put as much more water to that then strain it through a cloth and take Poppey seeds one quarter of an ounce beat that in a stone Mortar with a spoonful of water of the wine putting a little and a little till you have spent the quantity of a pint then put to it half an ounce of the Milk of Cokernut so mix them well together with your Receipt and strain them as you make Almond Milk through a fair cloth then keep it in a glass for your use To keep ones body loose whensoever you need Take two ounces of syrrup of Roses 1 ounces of Sene one penny-worth of Annise seeds one stick of Liquorish one pint of Posternwater seeth them all together till it seeth to half a pint then strain them forth then boyl the two ounces of syrrup of Roses and drink it warm For a red Face Take Brimstone that is whole and Cinnamon of either of them an even proportion by weight beat them into small powder searce
sugar give it to the party blood-warm Another Take the bone of a neck of Mutton or Veal clean washed set it on the fire to boyl in 3 pints of fair water and when it is clean scummed then put in the roots of Fennel and Parsley clean washed and scraped of either of them the roots bruised a handful of Cammomil and Mallows a handful let all these boyl together till half be wasted then strain it take 3 quarters of a pint of this broth brown sugar-candy two ounces of oyl of Flax seed two ounces mingle all these together and take it for a glister blood-warm when it is in your bodâ— keep it half an hour or three quarters of an hour or an hour if you can A comfortable Cordial to chear the Heart Take one ounce of Conserve of Gilliflowers four grains of the best Musk bruised as fine as flower then put it into a little tin pot and keep it till you have need to make this Cordial following viz. Take the quantity of one Nutmeg out of your tin pot put to it one spoonful of cinamon-Cinamon-water and 1 spoonful of the syrrup of Gilliflowers Ambergreece mix all these together and drink them in the morning fasting 3 or 4 hours this is most comfortable A Cordial for Wind in the stomach or any part Take six or eight spoonfuls of Penniroyal-water put into it four drops of oyl of Cinamon so drink it any time of the day so you fast two hours after Restorative Take a well flesht Capon from the barn door and pluck out his Intrails then wash it within with a little White-wine then flea off all the skin and take out his bones and take the flesh only cut it in little pieces and put it into a little stone bottle and put to it one ounce of white Sugar-candy six Dates slit with the stones and piths taken out one large Mace then stop the bottle up fast and set it in a Chafer of water and let it boyl three hours then take it out and pour the juice from the meat and put to it one spoonful of red Rose-water and take the better part for your break-fast four hours before dinner and the other part at three a clock in the afternoon being blood-warm Another Restorative Take half a pint of Claret wine and half a pint of Ale and make a Caudle with a new-laid Egg put in half a Nutmeg cut into two pieces then take it off the fire and put in seven grains of Ambergreece drink this for two break-fasts for it will increase blood and strength Another Restorative Take two new laid Eggs and take the whites clean from them and put the yolks both in one shell then put in two spoonfuls of Claret wine seven grains of Ambergreece small bruised and a little Sugar-candy stir all these together and make them blood-warm and sup them up for a breakfast three or four hours before dinner Another Restorative Take a young leg of Mutton cut off the skin and the fat take the flesh being cut into small pieces and put it into a stone bottle then put to it two ounces of raisins of the Sun stoned a large Mace an ounce and half of Sugar-candy and stop the bottle very close and â—et it boyl in a Chafer three hours and so put the juice from the meat and keep it in a clean glass it will serve for three breakfasts or if he will he may take some at three a clock in the afternoon being made warm A Restoring Broth. Take 2 ounces of China-roots first slit very thin then put it in a New Pipkin with five pints of running water being close covered and set it upon embers all night long where it may be very hot but not seeth then put to that water a great Cock Chicken and when it is clean scummed put into it two spoonfuls of French Barly six dates slit with the piths and stones taken out two ounces of raisins of the Sun ston'd a large Mace let all these boyl together till half be consumed then take out the Cock and beat the flesh of it in a clean Mortar and a little of the broth then strain it all together throughout a hair Cullender then put in two spoonfuls of red Rose-water and sweeten it with white Sugar-candy drink of this broth being made warm half a pint in the morning early fasting and sleep after it if you can drink a good draught at three of the clock in the afternoon this broth is very good for a Consumption and the longer they take it it is the better A strengthening Meat Take Potato roots roast them or bake them then pill them and slice them into a dish put to it lumps of raw Marrow and a few Currans a little whole Mace and sweeten it with sugar to your tast and so eat it instead of buttered Parsnips Broth for a Consumption Take 3 Marrow bones break them in pieces and boyl them in a gallon of water till half be consumed then strain the liquor through a Cullender and let it stand while it be cold then take off all the fat clean and put the broth into a pipkin and put to it a good Cock-Chicken and a knuckle of Veal then put into it the bottom of a white loaf a whole Mace two ounces of Raisins of the Sun stoned six Dates slit let all these boyl together till half be consumed then strain it instead of Almonds take a few Pistachs kernels and beat them and strain with your broths as you do Almond milk and so sweeten it with white sugar and drink half a pint early in the morning and at three a clock in the afternoon and so continue a good while together or else it will do you no good Another Cordial Take a preserved Nutmeg cut it in four quarters eat a quarter at a breakfast and another in the afternoon this is good for the head and stomach A Cordial for a breakfast fasting Eat a good piece of Pomecitron preserved as big as your two fingers in length and breadth and so at 3 of the clock in the afternoon A Restoring break-fast Take the brawn of a Capon or Pullet 12 Jordan Almonds blanched beat them together and strain out the juice with a draught of strong broth and take for a breakfast or to bedward A Medicine for any griping of the Belly Take a pint of Claret wine put to it a spoonful of Parsley-seed and a spoonful of sweet Fennel-seed half a dozen cloves a branch of Rosemary a wild Mallow root clean washt and scrapt and the pith taken out with a good piece of Sugar set this on the fire and burn the Claret very well with all these things in it then drink a good draught of it in the morning fasting and at 3 a clock in the afternoon To keep the Body Laxative Take half a pint of running water put it in a new Pipkin with a cover then put into the water two ounces of Manna and when it is
them in a strong glass pour the distilled waters upon them and three pints of the best French white wine that can be had shake it every day 3 or 4 times long together for a month and then you may use it remember to keep it very close stopt This is verbatim as it was had from the Lord Kelley A Medicine very good for the Dropsie or the Scurvy and to clear the Blood. Take 4 gallons of Ale drawn from the tap into an earthen Stand when the Ale is two days old then you must put in of Brooklime of Water-cresses of Water-mints with red stalks of each four handfuls half a peck of Scurvy-grass let all these be clean picked and washed and dried with a cloth and shred with a knife and then put into a bag then put in the Ale and stop it close so that it have no vent stop it with Riâ— Paste the best Scurvy-grass groweth by the water side it must be 7 days after the things be in before you drink it Take two quarts of water and put in 4 ounces of Guiacum two ounces of Sarsaparilla one ounce of Saxifrage put it into a pipkin and infuse it upon the embers for 12 hours and then strain it and put it into the Ale assoon as it hath done working this being added makes the more Caudle For sore Eyes Take half a pint of red rose-Rose-water put therein 4 penny-worth of Aloe succotrina as much Bolearmoniack in quantity let this lie 24 hours in steep then wash your eyes with it evenings and mornings with a Feather and it will help them A Sirrup to strengthen the stomach and the brain and to make a sweet breath Take Rinds while they be new one pound of running water the value of 5 wine pints then seeth it unto 3 pints then strain it and with one pound of Sugar seeth it to a syrrup and when you take it from the fire put to it four grains of Musk. For the burning in the back Take the juice of Plantain and Womans milk being of a Woman with Child put thereto a spoonful of Rose-water and wet a fine cloth in the same and so lay it to your Back where the heat is A very good Medicine to stay the Vomiting Take of Spear-Mints Worm-wood and red Rose leaves dried of each half a handful of Rye-bread grated a good handful boyl all these in red Rose-water and Vinegar till they be somewhat tender then put it into a linnen cloth and lay it to the stomach as hot as you can endure it heating it 2 or 3 times a day with such as it was boyled in For weakness in the Back Take Nep and Clary and the Marrow of an Oxes back chop them very small then take the yolks of 2 or 3 Eggs and strain them all together then fry them use this 6 or 7 times together and after it drink a good draught of Bastard or Muscadine To make a Cap for the pain and coldness of the Head. Take of Storax and Benjamine of both some 12 penny-worth and bruise it then quilt it in a brown paper and wear it behind on your head To make pectoral Rouls for a Cold. Take 4 ounces of Sugar finely beaten and half an ounce of fearced Liquorish 2 grains of Musk and the weight of two pence of the syrrup of Liquorish and so beat it up to a perfect paste with a little syrrup of Hore-hound and a little Gum-dragon being steeped in Rose-water then roul them in small Rouls and dry them and so you may keep them all the year For the Running of the Reins Take the pith of an Oxe that goeth down the back a pint of red Wine and strain them together through a cloth then boyl them a little with a good quantity of Cinnamon and a Nutmeg and a large Mace a quantity of Ambergreece drink this first and last daily For Sun-burn Take the juice of a Lemmon and a little Bay-salt and wash your hands with it and let them dry of themselves wash them again and you shall find all the spots and stains gone For a Pin and Web and redness in the Eye Take a pint of white Roseâ—water half a pint of White-winâ— as much of Lapis Calaminaris as Walnut bruised put all these in glass and set them in the Sun oâ— week and shake the glass everâ— day then take it out of the Sun and use it as you shall need A special Medicine to preserve the Sight Take of brown Fennel Honey suckles of the hedge of wild Dalâ— sie-roots picked and washed anâ— dried of Peal-wort of Eye-brighâ— of red Roses the white clippeâ— away of each of these a handfuâ— dry gathered then steep all thesâ— herbs in a quart or 3 pints of thâ— best White-wine in an earthenâ—pot and so let it lie in steep 2 or â— days close covered stirring it â— times a day and so still it with â— gentle fire making two distilâ—lings and so keep it for your useâ— A proved Medicine for the Yellow Jaundies Take a pint of Muscadine a pretty quantity of the inner bark of a Barbery tree 3 spoonfuls of the greenest goose dung you can get and take away all the white spots of it lay them in steep all night on the morrow strain it and put to it one grated Nutmeg one penny-worth of Saffron dried and very finely beaten and give it to drink in the morning To make Pectoral Rouls Take one pound of fine Sugar of Liquorish and Annise seed two spoonfuls Elecampane 1 spoonful of Amber and Coral of each a quarter of a spoonful all this must be very finely beaten and searced and then the quantity that is set down must be taken mix all these powders together well then take the white of an Egg and beat it with a pretty quantity of Musk then take a brazen mortar very well scoureâ— and a spoonful or two of the Powâ—ders and drop some of the Egg 〈◊〉 it so beat them to a paste the make them in little rouls and laâ— them on a place to dry A plaister for a sore Breast Take crums of white bread thâ— tops of Mint chopped small anâ— boyl them in strong Ale and makâ— it like a poultess and when it 〈◊〉 almost boyled put in the powdeâ— or Ginger and oyl of Tyme so spread it upon a cloth it wilâ— both draw and heal A Medicine for the dead Palsie and for them that have lost their speech Take Borage leaves Marrigold leaves or flowers of each a good handful boyl it in a good Ale Posset the Patient must drink a good draught of it in the morning and sweat if it be in the arms or legs they must be chafed for an hour or two when they be grieved and at meals they must drink of no other drink till their speech come to them again and in winter if the herbs be not to be had the seeds will serve An approved Medicine for an Ach or Swelling Take the flowers of Cammomil and Rose leaves
of each of them a like quantity and seeth them in White-wine and make a Plaister thereof and let it be laid as hot as may be suffered to the place grieved and this will ease a pain and asswage the swelling An approved Medicine for a stinking Breath Take a good quantity of Rosemary leaves and flowers and boyl them in White-wine and with a little Cinnamon and Benjamin beaten in powder being put thereto let the Patient use to wash his mouth very often therewith and this will presently help him A good Broth for one that is weak Take part of a Neck of Lamb and a pretty running Fowl and set them on the fire in fair spring water and when it boyleth scum it well so done put in two large Mace and a few Raisins of the Sun stoned and a little Fennel root and a Parsly root and let them boyl if the party be grieved with heat or cold in the stomach if heat put in two handful of barley boyled before in two waters and some Violet leaves Sorrel Succory and a little Egrimony if cold put in Rosemary Thyme a little Marrigold leaves Borrage and Bugloss and boyl this from 4 pints to less than one A Receipt for Purging D. T. Take the leaves of new Sene 6 ounces of chosen Rubarb one ounce and half leaves of Sage and Dock roots of each one ounce of Barberries half an ounce Cinnamon and Nutmeg of each an ounce Annise-seeds and Fennel seeds of each six drachms of Tamarisk half an ounce Cloves and Mace of each half a drachm beat them into a gross powder and hang them in a linnen bag in six gallons of new Ale so drink it fasting in the morning and at night To comfort the stomach and help windiness and Rheum Take of Ginger one penny-worth Cloves 4 penny-worth Mace seven penny-worth Nutmeg 4 penny-worth Cinnamon 4 penny-worth and Galingal two penni-worth of each an ounce of Cubebs Corral and Amber of each 2 drachms of Fennel seeds Dill seed and Carraway seed of each one ounce of Liquorish and Annise seeds of each an ounce all beaten into fine powder 1 pound and a half of fine beaten Sugar which must be set on a soft sire and being dissolved the powders being well mixed therewith till it be stiff then put thereunto half a pint of red Rose-water and mix them well together and put it into a gally pot and take thereof first in the morning and last in the evening as much as a good Hasel Nut with a spoonful or two of red Wine To make a Callice for a weak person Take a good Chicken and a piece of the neck end of Lamb or Veal not so much as the Chicken and set them on the fire and when they boil and are well scummed cast in a large mace and the pieces of the bottom of a manchet and half a handful of French barly boiled in 3 waters before and put it to the Broth and take such herbs as the party requireth and put them in when the broth hath boiled half an hour so boil it from 3 and a half to 1 then cast it through a strainer and scum off all the fat so let it cool then take 20 good Jordan almonds or more if they be small and grind them in a mortar with some of the broth or if you think your broth too strong grind them with some fair water and strain them with the broth then set it upon a few coals and season it with some Sugar not too much and when it is almost boiled take out the thickest and beat it all to pieces in the mortar and put it in again and it will do well so there be not too much of the others flesh For the Gout Take 6 drams of Ciriacostine fasting in the morning and fast 2 hours after it you may roul it up in a Wafer and take it as Pills or in Sack as you conceive is most agreeable for the stomach this proportion is sufficient for a Woman take 8 drams for a man and take it every second day until you find remedy for it it is a gentle purge that works only upon winds and water The Poultess for the Gout Take a penny loaf of whitebread and slice it and put it in fair water 2 Eggs beaten together a handful of red Rose leaves 2 pennyworth of Saffron dryed to powder then take the bread out of the water and boyl it in a quantity of good milk with the rest of the ingredients and apply it to the place grieved as warm as you can well endure For them that cannot hear Put into their ears good dried Suet. A Soveraign water good for many Cures and the health of bodies Take a gallon of good Gascoign Wine White or Claret then take Ginger Galingal Cardomon Cinamon Nutmegs Grains Cloves Annise seeds Fennel seeds Carraway seeds of each of them 3 drams then take Sage Mint red Rose leaves Thyme Pellitory Rosemary wild Thyme wild Marjoram Organy Pennymountain Pennyroyal Cammomil Lavendar Avens of each of them a handful then beat the spices small and the herbs and put all into the Wine and let it stand for the space of 12 hours stirring it divers times then still it in a Limbeck and keep the first water by it self for it is best then will there come a second water which is good but not so good as the first the Virtues of this Water be these It comforteth the Spirit Vital and preserveth greatly the Spirit Vital and preserves the youth of man and helpeth all inward diseases coming of cold and against shaking of the Palsie It cureth the contract of sinews and helpeth the conception of the barren it killeth the worms in the belly it killeth the Gout it helpeth the tooth-ach it comforteth the stomach very much it cureth the cold Dropsie it breaketh the stone in the back and in the reins of the back it cureth the Canker it helpeth shortly the stinking breath and whosoever useth this water oft it preserveth them in good liking this water will be better if it stand in the Sun all the Summer and you must draw of the first water but a pint and of the second as far as it will run until the whole gallon of wine and herbs be all done out but the last water is very small and not half so good as the first if you do draw above a pint of the best water you must have all things more as is aforesaid To stench the bleeding of a wound Take a Hounds turd and lay it on a hot coal and bind it thereto and that shall stench bleeding or else bruise a long worm and make powder of it and cast it on the wound or take the ear of a Hare and make powder thereof and cast that on the wound and that will stench bleeding For spitting of blood after a fall or bruise Take Bettany Vervain Nose-bleed and 5 leaved grass of each alike and stamp them in a mortar and wring out
close and with a quick fire roast him and the Oyl that droppeth out is a most singular Oyl for all Palsies or numness Approved To comfort the brain and procure sleep Take brown bread crums the quantity of one Walnut one Nutmeg beaten to powder one dram of Cinnamon put these into a Napkin with two spoonfuls of Vinegar 4 spoonfuls of Rosewater and one of Womans Milk. For the weakness in the Back Take the pith of an Ox back put it into a pottle of water then seeth it to a quart then take a handful of Comfrey one handful of knotted grass one handful of Shepherds purse put these into a quart of water boyl them unto a pint with 6 Dates boyled therein For a Canker in any part of the Body Take Fil-bird Nut-leaves Lavender cotten Southernwood Wormwood Sage Woodbind leaves sweet Brier leaves of each a like quantity of Allum and Honey a good quantity seeth all these till they be half sodden wash the Sore with it For an old bruise Take one spoonful of the juice of Tansie and as much Nip two pennyworth of Sperma Ceti put it into a little Ale and drink it Oyl of Foxes or Badgers for Ach in the joints the Sciatica diseases of the Sinews and pains of the Reins and Back Take a live Fox or Badger of a middle age of a full body well fed and fat kill him bowel and skin him some take not out his bowels but only his Excrements in his guts because his guts have much grease about them break his bones small that you may have all the marrow this done set him a boyling in salt Brine and sea water and salt water of each a pint and a half of oyl three pints of salt 3 ounces in the end of the decoction put thereto the leaves of Sage Rosemary Dill Organy Marjorum and Juniper berries and when he is so sodden that his bones and flesh do depart in sunder strain all through a strainer and keep it in a vessel to make Linaments for the Ach in the joynts the Sciatica diseases of the sinews and pains of the reins and back To make the Leaden Plaister Take 2 pound and 4 ouuces of oyl Olive of the best of good red Lead one pound white lead one pound well beaten to dust twelve ounces of Spanish sope and incorporate all these well together in an earthen pot well glazed before you put them to boyl and when they are well incorporated that the sope cometh upward put it upon a small fire of coals continuing upon the fire the space of an hour and a half still stirring it with an Iron Ball upon the end of a stick then make the fire somewhat bigger until the redness be turned into a gray colour but you must not leave stirring till the matter be turned into the colour of oyl or somewhat darker then drop of it upon a wooden trencher and if it cleave not to the finger it is enough then make it up into rowls it will keep twenty years the older the better The virtue of the Plaister The same being laid upon the stomach provoketh appetite it taketh away any grief in the stomach being laid on the belly is a present remedy for the Cholick and laid unto the reins of the back it is good for the bloody Flux running of the Reins the heat of the Kidneys and weakness of the back the same healeth all swellings bruises and taketh away ach it breaks Fellons pushes and other Imposthumes and healeth them the same draweth out any running humours without breaking the skin and being applied to the fundament it healeth any disease there growing being laid on the head is good for the Uvula it healeth the head-ach and is good for the eyes For a pricking of a Thorn. Take fine Wheat-flower bolted temper it with Wine and seeth it thick lay it hot to the sore A Medicine for the Plague Take a pint of Malmsey and burn it well then take about six spoonfuls thereof and put to the quantity of a Nutmeg of good Treacle and so much spice grains beaten as you can take up with the tops of your 2 fingers mix it together and let the party sick drink it blood-warm if he be infected it will procure him to cast which if he do give him as much more and so still again and again observing still some quantity till the party leave casting and so after he will be well if he cast not at all once taken it is enough and probably it is not the sickness after the party hath left casting it is good to take a competent draught of burnt Malmsie alone with Treacle and Grains it will comfort much Another Medicine for the Plague Take of Setwel grated one root of Jane Treacle two spoonfuls of Wine Vinegar 3 spoonfuls of fair water 3 spoonfuls make all these more than luke-warm and drink them off at once well steeped together sweat after this six or seven hours and it will bring forth the Plague sore To break the Plague sore Lay a roasted Onion also seeth a white Lilly root in milk till it be as thick as a Poultess and lay it to the same if these fail launce the sore and so draw it and heal it with salves for Botches or Biles To make a Salve to dress any wound Take Rosin and Wax of each half a pound of Deer suet and Frankincense of each one quarter of a pound of Mastick in powder one ounce boyl all these in a pint of White-wine half an hour with a soft fire and stir it in the boyling that it run not over then take it from the fire and put thereto half an ounce of Camphire in powder when it is almost cold put thereto one quarter of a pound of Turpentine after all these be mingled together then put it into White-wine and wash it as you wash Butter and then as it cools make it up in rowls A most excellent Water for sore Eyes Take a quart of Spring water set it upon the fire in an earthen Pipkin then put into it 3 spoonfuls of white salt and one spoonful of white Coperas then boyl them a quarter of an hour scum it as it doth boyl then strain it through a fine linnen cloth and keep it for your use When you take it you must lie down upon the bed and drop two drops of it into your eye so rest one quarter of an hour not wiping your eyes and use it as often as need shall require If the eye have any pearl or film growing upon it then take a handful of red double Dasie leaves and stamp them and strain them through a linnen cloth and drop thereof one drop into your eye using it three times A Plaister for one that is bruised Take half a pint of Sallet Oyl or Neats-foot Oyl half a pint of English Honey 2 or 3 pennyworth of Turpentine a good quantity of Hogs grease 2 or 3 pennyworth of Bole Armoniack half a pint of
as other Aqua vitae For an Ach in the Joynts Take clarified Butter a quarter of a pound of Cummin 1 pound black sope a quarter of a pound 1 handful of Rue sheep suet 2 ounces Bay-salt 1 spoonful bray these together then fry them with the gall of an Ox spread it on a plaister and lay it on as hot as you can and let it lie seven days A Plaister to lay to the Head for a Rheum which runneth at the Eyes Take the power of Rose leaves Rose-water and Bettony-water of each a like quantity and a little Vinegar put your powders into the Water and Vinegar still them and temper them and make them in a Plaister and put to it a little powder of Terra sigillata A Water to be used with the Plaister above said for the same purpose Take one quart of new Milk two pound of green Fennel a quarter of a pound of Eyebrightâ— put the herbs and milk into a Stilâ—latory cast half an ounce of Camâ—phire thereon and with this waâ—ter wash your eyes and temples For the Emeroides approved Take a piece of tawny clothâ— burn it in a Frying-pan to powder then beat it in a Mortar a fine as may be searce it then laâ— it on a brown paper and witâ— spittle make it plaisterwise and lay it to the place and truss it up with clothes To break any Sore Take hot bread to the quantity of a farthing loaf grate it puâ— thereto sallet oyl 3 or 4 spoonfuls and a pint of Milk and seeth then together to a good thicknessâ— spread it on a cloath and lay it to the sore instead of sallet oyl yoâ— may use Deer suet A Bath for an Ach in the Back and Limbs Take Mugwort Vervain Fetherâ—few Dill Rosemary Burnet Tunhoof Horehound and white Mints Senkel and sage of each 1 handful seeth all these in 4 gallons of running water and let it seeth till 1 gallon be wasted then bath your legs 5 nights together A Medicine for any Joynt that is numb with any Ach approved Take Virgin Wax 1 ounce Verdigreece half a quarter of an ounce Brimstone Sope oyl of Eggs of Allum of Honey of each a like quantity temper them all together and lay it upon the place grieved somewhat warm A Medicine for a Fellon of any Finger Take as much bay-salt as an Egg wind it in gray paper lay it in the embers a quarter of an hour then beat it in a Mortar very fine then take the yolk of a new laid Egg beat it with this powder until it be very stiff spread it upon a cloth lay it upon the joynt grieved 24 hours and so dress it 3 times For a Boil or Push Take the yolk of a new laid Eggâ— a little English Honey put it into the shell to the yolk put in as much Wheat meal as will make it to spread then take 1 branch of Rue and one of Fetherfew shred them very fine and put it to the same medicine stir them very well together spread it upon a piece of leather and lay it to the place grieved An Electuary to cause good digestion and to comfort the stomach Take Setwel and Gallingal of each three slices Nutmegs Ginger and Cinnamon of each two slices three Bay-berries sliced fine and husked three slices of Liquorish half a spoonful of Annise-seeds clean dusted one long pepper cut small white pepper six grains as much black pepper beat them all into a gross powder then put thereto two grains of musk one grain of Ambergreece then take Mint-water and Sugar boyl them together and when they are come to the right perfection of thickness put in those powders above mentioned in the cooling with a little Conserve of Rosemary flowers of this take the quantity of a Nutmeg half an hour before you eat or drink at meals A Powder for the Rheum or sore Eyes Boyl one pint of Hop-water made when the Hop is in the flour till it be scalding hot then put into it half a pound of Liquorish in very fine powder the water being taken from the fire for the Liquorish must not boyl in the water stir them together till the water be clean consumed then add to them of Annise seeds and Fennel seeds of each half a pound made into very fine powder through a searce Angelica roots Elicampane root and leaves add flowers of Eyebright made into very fine powder of each one ounce and a half mingle these together and so keep it close and when you eat of this powder weigh out of the whole quantity two ounces whereunto add as much good Aqua vitae as will moisten it or Angelica water or Rosa solis to keep it from being musty set it near the fire eat of these powders at any time as much as you may take up with a groat and it is special good for the Rheum for cold or for sore eyes Mr. Bendlow A Salve for any Wound Take Rosin Perosin Wax of each eight ounces of sheeps suet and Frankincense of each four ounces one ounce of Mastick made in powder boyl all these in a pint of White-wine half an hour then take it from the fire and put thereto half an ounce of Camphire in powder when it is almost cold put thereto 4 ounces of Turpentine and make it up in rowls but before it be rowled you must wash it up in running water A. T. How to deliver a Child in danger Take a Date stone beat it into powder let the woman drink it with Wine then take Polipody and emplaister it to her feet and the Child will come whether it be quick or dead then take Centory green or dry give it the Woman to drink in Wine give also the Milk of another Woman A most singular Syrrup for the Lungs and to prevent a Consumption Take Egrimony Scabious Borrage Bugloss of each twenty leaves Fole-foot Lungwort Maiden-hair of each half a handful Succory and Endive of each six leaves of Carduus Benedictus Horehound Nip of each four crops unset Hop half a handful Fennel roots Parsley roots Smallage root of each 3 roots sliced and the piths taken out Elecampane 4 roots sliced Iris roots half an ounce sliced Quince seeds one ounce Liquorish three good sticks scraped and sliced small twenty Figs sliced Raisins of the Sun 1 good handful sliced and the stones taken out Boyl all these in a gallon of running water till half be consumed then take it from the fire and let it settle then strain it and boyl it again with as much white Sugar as will make it thick as Syrrup that it may last all the year A Powder for the Stone Take Haws and Hips of each a good handful Ashen keys half a handful 3 or 4 Acrons the shells of three new laid Eggs Grumwell seeds Parsley seeds of each half an ounce Perstone a good handful Camock roots half a handful make all these in fine powder then put thereto two ounces of Sugar-candy beaten something small take
and strain them and put thereto as much Claret Wine as the juice thereof and let the party drink it warm and if it keep within him 24 hours after he will recover if he be bound in the body let him take 3 spoonfuls of Syrrup of Damask Roses and two spoonfuls of Sallet oyl and drink it fasting and an hour after let the party take some warm broth For the Spleen Take of Lavender Fennel Parsley Cammomil Thyme Wormwood Angelica of each one handful of Sage and Rue one handful of Annise seeds and Fennel seeds of each one handful of Cummin seeds two handfuls of Cloves four spoonfuls and of Mace two spoonfuls gather these herbs in the heat of the day and dry them in the Sun two days laying them very thin on a sheet and bruise the seed grosly and steep them in as much Sallet oyl as will cover all these things and somewhat more and set them in the Sun ten days which being done strain your oyl from your Herbs and your spices and then infuse once again as before with Herbs and Spices in like manner add to this oyl that infused or strained and bitter Almonds and oyl of Capers half a pint then take a quarter of a spoonful of the said oyl and put in your hands your hands being warm rub them together and annoint and rub the Patient grieved with both your hands the one on the right side the other on the left from the loyns down to the bottom of the belly drawing your hands as hard as you can and make them to meet at the bottom of the belly and continue in continual rubbing about a quarter of an hour For a Burning or Scald Take a quantity of sheeps suet the white of Hen dung and fresh grease boyl all these together strain it and annoint the party with a feather For the Emeroids and Piles Take juice of Elder May-butter and Deer-suet melt them letting the juice and the butter simper and then put the suet to them make them into Pills and if you make a Suppository you must put in more Deers suet For the Canker in the Mouth or Nose Take the ashes of green leaves of Holly with half so much of the burnt powder of Allum blow with a quil into the place grieved and it will help man child or beast A Remedy for the Mother When the Fit beginneth to take them take the powder of white Amber and burn it in a Chafindish of coals and let them hold their mouthes over it and suck in the smoke and annoint their nostrils with the oyl of Amber and if they be not with child take 2 or 3 drops of the oyl of Amber in White-wine warm or cold but the oyl of Amber must be taken inward but once a day and outward as often as the fit taketh them A Medicine for the Worms Take one pennyworth of Alloes with the like quantity of Ox-gall and Mithridate mix them together and lay them on the Childs Navel upon a Plaister A Preservation against the Plague Take one dry Walnut take off the shell and peel cut it small and with a branch of Rue shred fine and a little wine-vinegar and salt put all into a sliced Fig take it up fasting and then you may drink a little wormwood after it and go where you list A Pill for those that are infected Taker of Aloes-succatrina half an ounce of Myrrh and English Saffron of each a quarter of an ounce beat them into small powder with Malmsey or a little Sack or Dioscoridon make two or three small pills thereof and take them fasting A Poultess to break a Plague-sore Take a white Lilly-root and seeth it in a pennyworth of Linseed and a pretty quantity of Barrows grease beat the Linseed first very soft afterwards beat all together in a Mortar make thereof a Plaister An Electuary for the Plague Take the weight of ten grains of Saffron 2 ounces of the kernels of Walnuts 2 or 3 Figs 1 dram of Mithridate and a few Sage leaves stampt together with a sufficient quantity of Pimpernel Water make up all these together in a mass or lump and keep it in a glass or pot for your use take the quantity of 12 grains fasting in the morning and it will not only preserve from the pestilence but expel it from the infected Against a Tertian Ague Take Dandillion clean washed stamp it and put it in Beer and let it stand all night in the Beer in the morning strain it and put half a spoonful of Treacle into it make it lukewarm and let the patient drink of it fasting upon his well day and walk upon it as long as he is able this hath been approved good for an Ague that cometh every second day Against the Wind. Take Cummin seed and steep them in a Sack 24 hours dry them by the fire and hull them then take Fennel seed Carraway seed and Annise seed beat all these together and take every morning half a spoonful in Broth or Beer fasting Another Take Enula Campana grate it and drink half a spoonful fasting For the sting of an Adder Take a head of Garlick and bruise it with some Rue add some Honey thereto and if you will some Treacle and apply it to the place For the biting of a Dog. Take Ragwort chop it and boyl it with unwasht butter to an Ointment A Medicine for a woman that hath a dead Child or for the after-birth after deliverance Take Date-stones dry them and beat them to powder then take Cummin seed Grain and English Saffron make them in powder and put them all together in like quantity saving less of the Saffron than of the rest then searce them very finely and when need is to drink it take a spoonful at once with a little Malmsie and drink it Milk-warm it is good to bring forth a dead Child or for the after birth or if the woman have any rising in her stomach or flushing in her face during her child-birth the Date-stones with round holes in the side are the best if you put a quantity of white Amber beaten amongst the powder it will be better To make the best Paracelsus Salve Take of Litharge of Gold and Silver of each 3 ounces and put to it one pound and half of good Sallet oyl and as much of Linseed oyl put it in a large earthen vessel well leaded of the fashion of a milk bowl or a great Bason set it over a gentle fire and keep it stirring till it begin to boyl then put to it of red lead and of Lapis Calaminaris of each half a pound keep it with continual stirring and let it boyl 2 hours or so long till it be something thick which you may know by dropping a little of it upon a cold board or stone then take a Skillet and put into it a pound of yellow Wax as much black Rosin half a pound of Gum-sandrach of yellow Amber Olibanum Myrâ—h of Aloes Hepatica of both
of Bayes then let it boyl again a little then let your clothes be but of a reasonable size to dip them in it then you must have two sticks which must be hollow in the middle to strip the clothes through then lay them abroad until they be cold upon a board then rowl them up and keep them and when you use them lay them upon the place grieved and let them lie 12 hours then take it off and wipe it and lay the other side and let that lie as long A Plague Water to be taken three times for the first helpeth not Take a Gallon of White-wine Ale or Beer and to that quantity take a quarter of a pound of each of these Herbs following Rose-water a quarter of a pint Rue Sage Vervain Egrimony Bettony Celendine Carduus Angelica Pimpernel Scabious Valerian Wormwood Dragons Mugwort all these Herbs must you shred in gross together and steep in the aforesaid liquor the night before you distil it in a Rose-water still and then keep the first water by it self being the weaker and therefore fitter for Children it helpeth all Fevers Agues and Plagues being thus taken seven spoonfuls or thereabout of the strongest blood warm and give it to the party to drink in an Ague or Fever an hour before the fit come and so to sweat either by exercise or in your bed but your stomach must be empty and if it be taken for the Plague then put it into a little Diascordium or Mithridate A Defensive Plaister Take the white of an Egg and Bole Armoniack spread it on leather A Syrrup for a Cold. Take Colts foot Water Hyssop water and Honey put Liquorish Annise seeds and Elecampane put thereto the juice of Fennel and boyl them To stay the bleeding of a wound Take Charcoal red hot out of the fire and beat it to powder A Poultess Take Milk Oatmeal and red Rose leaves and a little Deers suet For the Running of the Reins Take Cups of Acrons and grate them and grate some Nutmeg put this in Beer and drink it For a Poultess Take Linseed and beat it to powder boyl it in Milk with Mallows and Sheeps suet For a Blast Take a good quantity of Vervin and boyl it in Milk and wash the blast therewith very well then bind the herb very close to it some few hours after wash it again the Milk being warmed and so bind it up again the oftner it is done the better and in a day or two it will be well if it be taken before it fester Another Take a good quantity of Vericon being green with as much Dill chop them together and boyl them in Boars grease as much as will cover them and for want thereof so much May butter and when they be boyled together let them stand 2 or 3 days and then boyl it a little and so strain it through a cloth A Balsamum Take in the latter end of September good store of Honey suckle berries and put them in a body of a glass Still stopped and set it in hot horse-dung 8 days distil it in Balneo then when you have drawn the water forth pour the water into the stuff again stop it close and put it into the dung 24 hours then set it in ashes and distil both water and oyl with a great fire as much as will come forth and at last separate the water from the oyl in Balneo To make an excellent oyl of Hypericon Take flowers leaves and seed of Hypericon as much as you list beat them together and infuse them in White-wine that they may be covered therewith and set them in the Sun for ten days then put thereto so much oyl-Olive as all the rest do weigh and let it stand ten days more in the Sun but look that you weigh the Oyl to know how much it is then put thereto for every pound of Oyl two ounces of Turpentine and 1 dram of Saffron and of Nutmegs and Cloves of each half an ounce of Myrrh and Rosin of each 1 ounce and of the root of Briony 2 ounces put them all in a Vessel of glass and mix them well together and set them in a Vessel of hot water and then set thereto a head of glass and Receiver well shut and boyl it so long until no more will distil from it which will be about 24 hours then take it out and strain it whilst it is hot and keep it in a Vessel of Glass and when you first use it heat it well and apply it upon a wound without using any tent at all this is excellent for a green wound especially if there be veins sinews or bones offended or cut it keepeth wounds from putrefaction it cleanseth them and easeth pain and doth incarnate and skin them it helpeth bruises pains aches or swelling in any part and is wonderful good against venom or poyson For the Falling sickness Take the roots of single Pionie grate them drink them and wear some of them about your neck For the kibed Heels Take a Turnip make a hole in the top of it take out some of the pith infuse into that hole oyl of Roses then stop close the hole roast the Turnip under the embers when it is soft apply it plaisterwise warm to the kibe bind it fast Lapis Prunellae A Medicine for sore Eyes Take one pound of Saltpeter boyl it in a Goldsmiths earthen pot with a very hot fire round about it let it boyl till it be very black and melted then take a quarter of an ounce or 6 pennyweight of Roch-allum and a quarter of an ounce of Brimstone break them and put them in the Saltpeter by little at once as it boyleth and let it burn till the flame go out of it self then pour it in a brass Ladle or into a Chafer and so let it stand till it be cold and when you will use it scrape it very fine with a knife and put a little of it to the sore eyes hold down the eye-lids till the pain be gone then let the water drop out of the eye This Medicine taketh away the Pearl Pin and Web in the eye and all sores and blood-shed it also helpeth the Toothach being put into the hollow Tooth with a little lint if the Tooth be not hollow rub it outward Finally it helpeth a stinking breath being eaten in the morning fasting For a Scald-head Take a handful of Grovers shreds and a handful of Dock-roots the pith taken out and boyl them in strong Ale until they be reasonable thick and annoint the head therewith For a Bloody Flux Take Rubarb and roast it then grind it to powder and take as much as will lie upon a six-pence and keep warm that day the next day eat conserve of Roses mixed with Coral and drink that day if you will posset Ale made of Cammomile For the Itch. Take a pound of Butter unwashed and unsalted 3 good handfuls of red Sage and as much Brimstone beaten into powder as a
lay it on them to keep them down then tye them close and set them in the Sun and let them stand a month or thereabouts but keep them from any rain or wet To pickle Broom-buds Take as many Broom-buds as you please make linnen-bags and put them in and tye them close then make some brine with water and salt and boyl it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight on them let it lye there till it look black then shift it again so you must do as long as it looks black you muâ—â— boyl them in a little Cladroâ—â— and put them in Vinegar a weeâ— or two and then they will be 〈◊〉 to eat To pickle Oysters Take your Oysters and picâ— them out of the shells and save thâ— liquor that cometh from them then take your Oysters one bâ— one and wash them clean out â—â—grist then strain the liquor anâ— take a quantity of White-wine 〈◊〉 a large Mace or two and 2 or 〈◊〉 slices of Nutmeg Pepper grosâ— beaten and salt them boyl it together then put in your Oysters anâ— boyl them then take the yolk of aâ— Egg and beat it well with Wineâ— vinegar then take up your Oysterâ— and let them cool then put in yoâ—â— Egg and let it boyl take it off leâ— it cool and put it up together To make Grout Take some Wheat and Beaâ— and when you have made it intâ— Malt then rittle it take some water or some small wort and heat it scalding hot and put it into a Pail then stir in the Malt then take a piece of sowre leaven and stir it about and cover it and let it stand till it will cream then put in some Orange-pills then put it over the fire and boyl it keeping it stirring till all the white be gone To make Jelly of Marmalet Take Quinces and pare them cut them into water into little pieces and when you have done all then take them out of the water and weigh them and to every pound of Quinces take five quarters of a pound of Sugar and half a quarter then put it into the Skillet and put as much water as will make it pretty thin then set it on the fire and clarifie it with the white of an Egg and scum it off clear then put in your Quinces and let it boyl a pretty space and cover it close till it is pretty thick then leave stirring it till it is thick enough for Marmalet and take it off and put it in a glass and do it with your knife in little works when you have done let it stand your Posnet must boyl all the while you must put in as much water as will make it pretty thin when it is boyled to a pretty good colour then strain it and weigh it then take of loaf-sugar as much as it weighs and boyl it all together to a jelly then pour it into your Marmalet glass then put it in a stove and put some fiâ—e in every day To make Jelly of Pippins Take Pippins pare quarter 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 as much water as will cover them and a little more set them over the fire and make them boyl as fast as you can when the Apples are soft and the liquor tasts strong of the Apples then take them off and strain them through a piece of Canvas 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 boyled up then scum it and make it boyl as fast as you can and when it is almost boyled put in the juice of 3 Lemons strained through a cloth if you will have Orange-pill pare it thin that the white be not seen and then lay it in the water all night then boyl them in the water till the pill be soft then cut them in long pieces then put it into the syrrup and stir it about and fill your glasses and let it stand till it be cold and then it is ready to eat To preserve green Walnuts Take Walnuts and boyl them till the water do tast bitter then take them off and put them in cold water and pill off the bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar set them on the fire and when they boyl up take them off and let them stand 2 days and boyl them again once more To preserve white Quinces Take a pound of Quinces boyl them with the skin on but core and pare them take a quarter of a pound of Sugar with water no more than will wet the Sugar put the Quinces into it presently boyl them as fast as may be and skin them when the Syrrup is thick take it up To make Goosberry Tarts Take a pint of Goosberries and put them into a quarter of a pound of Sugar and 2 spponfuls of water and put them on the fire and stir them as you did the former To preserve Rasberries Take as many as you please a lay of Sugar and a lay of Rasberries and so lay them into the Skillet and as much water as you think will make Syrrup enough and boyl them and put two spoonfuls of water in bescum it take it off and let it stand To preserve Currans Part them in the tops lay a lane of Currans and a lane of sugar and so boyl them as fast as you do Rasberries do not put in the spoon but scum them boyl them till the syrrup be pretty thick then take them off and let them stand till they be cold and put them into a glass To preserve Medlars Take the just weight of sugar as they weigh to a pound of sugar put a pint and half of water scald them as long as the skin will come off stone them at the head put the water to the sugar and boyl it and strain it put in the Medlars boyl them apace let them stand till they be thick then take them off To preserve Goosberries Take the fairest Goosberries you can get with the stalks on prick 3 or 4 holes in every one of them then take the weight of them in Sugar lay the best part of the Sugar in the bottom of a silver or pewter dish then lay your Goosberries one by one upon it strew some of the rest of the sugar upon them and put 2 spoonfuls of the water into half a pound then set the Goosberries on a Chafing-dish of coals and let them stand uncovered scalding upon the fire a pretty while before they boyl but not too long for then they will grow red and when they be boyling let them not boyl too fast when they be enough put them up you must
put the rest of the sugar on them as they boyl and that will harden them and keep them from breaking To make Goosberry Cakes Pick as many Goosberries as you please and put them into an earthen pitcher and set it in a kettle of water till they be soft and then put them into a sive and let them stand till all the juice be out and weigh the juice and as much sugar as syrrup first boyl the sugar to a Candy and take it off and put in the juice and set it on again till it be hot and take it off and set them in press till they be dry then they are ready To do Goosberries like Hops Take pricks of black thorn then take Goosberries and cut them a little a cross take out the stones put them upon the pricks weigh as much sugar as they weigh and take a quart or a pint of water and put into the sugar and let it boyl a while then put in the Hops let them stand and scald 2 hours upon the coals till they be soft then take out the Hops and boyl the syrrup a while then take it off and put in the Hops To preserve Apricocks First stone them weigh them and take as much Sugar as Apricocks put in a Bason some in the bottom and some on the top let them stand all night set them on the fire till they be scalding hot then heat them twice more To make Apricock Cakes Take as many Apricocks as you please and pare them put as much Sugar as they weigh take no more water than will melt the Sugar then boil the Sugar and it together till they be pretty stiff then take them off and put them in Saucers To make Mackerooms Take half a pound of Almonds put them in water stamp them small put in some Rose-water a good spoonful of flower 4 Eggs half a pound of Sugar in the beating of the Eggs put in the Almonds heat the Oven hot enough to bake a Custard put them in when you have taken them out let them stand till they be cold they must be baked in earthen pans round and buttered very thin How to preserve white Damsons Green. Take white Damsons scald them in water till they be hard then take them off and pick as many as you please take as much Sugar as they weigh strew a little in the bottom put 2 or 3 spoonfuls of water then put in the Damsons and the Sugar and boyl them take them off then let them stand a day or two then boyl them again take them off and let them stand till they be cold How to preserve Mulberries Take as many Mulberries as you please and as much Sugar as they weigh first wet the Sugar with some juice of Mulberries stir your Sugar together then put in your Mulberries then boyl them apace till you think they are boyled enough then take them off and boyl the syrrup a while and put in the Mulberries let them stand till they be cold To preserve Pippins white Take some Pippins and pare them and cut them the cross way and weigh them add to a pound of Sugar a pint of water then put the Sugar to the water and then let it boyl a while and then put in the Pippins and let them boyl till they be clear at the core take them off and put them up To make white Cheese Cakes Scald Quinces and let them stand till they be cold but not seethed till they be tender enough then take them off and pare them then scrape off the softest and do it through a sive and then weigh as much Sugar as it doth weigh and beat it and sift it into the Quinces and stir it all together and set it on the coals and stir it about but let it not boyl at all but let it stand and cool till it be pretty thick then take it off put it in glass saucers To preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or Grapes with the juice stone the Grapes save the liquor in the stoning take off the stalks give them a boyling take them off and put them up To preserve Damsons Take as many as you please and weigh as much Sugar as they weigh and strew some on the bottom and some on the top and you may wet the Sugar with some syrrup of Damsons and a little water then set them on the fire and let them stand and soak softly about an hour then take them off and let them stand a day or two then boyl them till you think they be enough take them off and put them up To make Cakes of Lemons of Violets Take of the finest double refined Sugar beaten very fine and searced through fine Tiffany and to half a silver Porringer of Sugar put to it two spoonfuls of water and boyl it till it be almost Sugar again then grate of the hardest rinded Lemon then stir it into your Sugar put it into your coffins or paper and when they be cold take them off How to preserve Quinces red Take your Quinces and weigh them to a pound put a pound of Sugar and half a pint of water put your water to your Sugar and let it stand your Quinces must be scalded till they be tender take them off pare them and core them but not too much then put them into the Skillet where the Sugar is then set them on the fire and let them boyl two hours if it be not enough boyl it a little more pour it to the Quinces and stop it close To make Bisket-Bread Take a pound and a half of white loaf Sugar and so much flower as much Annise-seeds Coriander-seed and Carraway-seed as you please and 12 Eggs 3 whites left out take the Sugar and sift it fine and the flower also and beat your Eggs a little and mingle them well together with four spoonfuls of Damask-Rose water beat them well together and put in two spoonfuls more and beat it again about an hour and a half in all then butter plate-Trenchers and fit them with stuff scrape some Sugar on them and blow it off again heat your Oven hot enough to bake a pye and let the lid stand up a little while to draw down the heat from the top then take the lid down again and let it stand till it be cold that you may suffer your hand in the bottom then set in the plates and set up the lid again until they rise then take them out and loose them from the plates and scrape the bottoms and let them stand four hours then they be fit to eat How to preserve Grapes to look clear and green Take a pound of Grapes with no stalks on them when they do begin to be ripe then weigh as much double refined Sugar beaten small then take the Grapes that are weighed stone them at the place where the stalks are pull off the skin and strew
some Sugar in the bottom of the thing you do them in and so lay them in the Sugar you did weigh till you have stoned and pilled them and so strew the Sugar upon them and set them on the fire and let them boyl as fast as can be till the syrrup be pretty thick then take them off and put them up until they be cold How to candy Apricocks Take your Apricocks the fairest and scald them and pill them between two cloths crush the water softly out of them as dry as you can without too much flatting them then take of searced Sugar almost as much as they weigh and boyl it all together to a candy height then take it off the fire and lay the Apricocks in it one by one with a feather anoint them over then set them on a Chafing-dish of coals and let them be thorough sod but not boyl then take them off the fire and set it on the Stove or Oven blood-warm and twice a day set them on the fire and turn them once at every heating anoint them with a feather and the same syrrup every time you take them off the fire this do till you see the syrrup begin to spattle and be full of eyes then take them out of the syrrup and lay them on glass-plates and dry them in a Stove or Oven turning them a day or two till they be dry white Pear-plumbs may be done thus How to make Paste of Goosberries or Barberries or English Currans Take any of these tender fruits and boil them softly on a Chafing-dish of coals then strain them with the pap of a roasted Apple then take as much Sugar as it weighs and boil it to a candy height with as much Rose-water as will 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 Marmalet then fashion it on a sheet of glass and so put it into the Oven upon 2 billets that the glass may not touch the bottom of the Oven for if it do it will make the paste rough and so let it dry leisurely and when it is dry you may box it up and keep it all the year How to make Paste of Oranges and Lemons Take your Oranges and Lemons and set on the fire 2 vessels of fair water at once boil them and then shift the water 7 times that the bitterness may be taken from them slit them through the midst and take out the Kernels and wring out all the water from them then beat them in an Alabaster Mortar with the paps of 3 or 4 Pippins then strain it through a fine strainer then take as much Sugar as that pap doth weigh being boiled to a candy height with as much Rose-water as will melt the Sugar then put the pap of your Oranges and Lemons into the hot Sugar and so let it boil leisurely with stirring and when you see it stiff as for Manchet the fashion it on a sheet of glass and so set it in a Stove or Oven and when it is throughly dry box it up for all the year How to make Paste-Royal in Sauce Take Sugar the quantity of four ounces very finely beaten and scarced and put it into an ounce of Cinnamon and Ginger and a grain of Musk and so beat it into paste with a little Gum-dragon steeped in Rose-water and when you have beaten it into paste in a stone Mortar then roul it thin and print it with your moulders then dry it before the fire and when it is dry box it up and keep it all the year How to candy Pears Plumbs or Apricocks that they shall look as clear as Amber Take your Apricocks Plumbs and give every one a cut to the stone in the notch and then cast Sugar on them and bake them in an Oven as hot as for Manchet close stopped bake them in an earthen Platter let them stand half an hour then take them out of the dish and lay them one by one upon Glass plates and so dry them if you can get Glasses made like Marmalet boxes to lay over them they will be the sooner candied this is the manner to candy any such fruit How to make Paste-Royal white that you may make Court Boles Caps Gloves Shooes or any pretty thing in moulds Take half a pound of double refined Sugar and beat it well and searce it through a fine Lawn then put it into a fine Alabaster mortar with a little Gum-dragon steeped in a little Rose-water and one grain of Musk so beat it in a Mortar till it comes to a pretty paste then roul it thin with a rouling-pin and print it with your Moulders like Gloves Shooes or any thing else and some you may roul very thin with a rouling-pin and let it dry in an ashen dish otherwise called a Court Cup and let it stand in the dish till it be dry and it will be like a saucer you must dry them on a board far from the fire but you must not put them in an Oven they will be dry in two or three hours and be as white as snow then you may gild box and cup. How to make fine Diet-Bread Take a pound of fine Flower twice or thrice drest and 1 pound a quarter of fine sugar finely beaten and take 7 new laid Eggs and put away the yolk of 1 of them and beat them very well and put 4 or 5 spoonfuls of Rose-water amongst them and then put them in an Alabaster or Marble mortar and then put in the flower and sugar by degrees beat it or pound it for the space of 2 hours until it be perfectly white and then put in an ounce of Carraway-seed then butter your plates and sawcers and put in of every one and so put them into the Oven If you will have a glass and Ice on the top you must wash it with a feather and then strew sugar very finely beaten on the top before you put it into the Oven How to preserve Apricocks Take your Apricocks and put them into a skillet of fair water and put them over the fire until they be something tender then take them up out of the water and take a bodkin and thrust out the stones at the top and then pill off their skins and when you have done put them into a silver dish or bason and lay Sugar very finely beaten over and under them and put a spoonful or 2 of water unto them and set them over a very soft fire until they be ready then take them up and lay them into another dish a cooling and if you see good boil the syrrup a little more when they are cold and the syrrup almost cold put them up in a gally-pot or glass together How to preserve Damsons Take a pound or something more of pure Sugar finely beaten and then take a pound of Damsons and cut a scotch in the side
of each of them and put a row of Sugar oâ— a silver dish or bason and then lay in a row of plumbs and then cover it with Sugar and so lay it in tilâ— they be all in and then take two spoonfuls of clear wheat and make a hole in the middle of them and set it over a soft fire and look to 〈◊〉 carefully for fear the Sugar should burn and when the Sugar is all dissolved shake them together and stir them gently and then set theâ— down and cover them till they be cold and when they be cold sâ—â— them upon the coals again and then let them boil gently till they be ready and when they are ready take them down and take them every one by its stem and cover them with the skin as welâ— as you can and then put them alâ— one by one in a dish and if the syrrup be not boiled enough set it over and let it boil a little longer and when the plumbs be cold put them in a gally-pot or glass and pour the syrrup to them while it is a little warm you must not forget to take away the skin of the plumbs as it riseth How to make Pap of Barley Take Barley and boil it in fair water softly until it begin to break then put that liquor out then put as much hot liquor to it as you put forth and so let it boil till it be very soft then put it into a Cullender and strain it then take a handful of Almonds and grind them very well with your Barley and some of the liquor so season it with Sugar and a little Rose-water a little whole Mace and Cinnamon and boil them well together How to candy Oranges and Lemons Take the peels of your Oranges and Lemons the white cut away and lay them in water 5 or 6 days shifting them twice every day then seeth them till they be very tender then take them out of the water and let them lie until they be cold then cut them in small pieces square the bigness of a penny or less then take to every 3 two ounces of Sugar put to it a quantity of fair water and a less quantity of rose-Rose-water and make a syrrup thereof then scum it very clean and put in your peels and let them boil for the space of an hour or longer if you find your liquor wanting you may put in more water at your pleasure then boil them a little space after with a little sharp fire stirring it always for burning then take it off the fire 3 or 4 times stirring them all the while and set them off again until they be candied How to make Cakes of Almonds Take 1 pound and a half of fine flower of Sugar 12 ounces beaten very fine mingle them well together then take half a pound of Almonds blanch them and grind them fine in a mortar then strain them with as much Sack as will mingle the flower Sugar and Almonds together make a paste bake them in an Oven not too hot How to make white Lemon-Cakes Take half a dozen of white Lemons the best you can get then cut and pare them leave none of the yellow behind then take away the sowre meat of it and reserve all the white and lay it in water 2 days then seeth it in fair water till it be soft then take it out and set it by till the water be gone from it then weigh it and take twice the weight in Sugar mince the white stuff very fine then take an earthen Pipkin and put therein some fair water and some Rose-water if you have a pound of Sugar you must have half a pint of water of both sorts alike let your water and sugar boil together then scum it and put in the stuff and so let them boil together always stirring it till it be thick it will shew very thin and when it is cold it will be thick enough To make Oyl of Violets Set the Violets in Sallet-oil and strain them then put in other fresh Violets and let them lie 20 daies then strain them again and put in other fresh Violets and let them stand all the Year To preserve Pomecitrons Take Pomecitrons and grate off the upper skin then slightly cut them in pieces as you think good lay them in water 24 hours then set over a posnet with fair water and when it boils put them in and so shift till you find the water not to be bitter then take them up and weigh them and to every pound of Pomecitron put a pound and a quarter of Sugar then take of your last water a pint and quarter set your water and sugar over the fire then take two whites of Eggs and beat them with a little fair water and when your sirrup begins to boil cast in the same that riseth from the Eggs and so let it boil then let it run through a clean fine cloth then put in a clean posnet and when your sirrup begins to boil put in your Pomecitron and let it boil softly 3 or 4 hours until you find your sirrup thick enough be sure you keep them alwaies under sirrup and never turn them take them up and put them into your glass and when they be cold cover them To Candy Ringus Roots Take your Ringus roots and boil them reasonable tender then pill them and pith them then lay them together then take so much sugar as they weigh and put it into a posnet with as much Rose-water as will melt it then put in your roots and so let it boil very softly until the Sugar be consumed into the roots then take them and turn them and shake them till the Sugar be dried up and then lay them a drying upon a lattice of wyer until they be cold in like sort you may candy any other Roots what you please To candy all kind of Fruitages as Oranges Lemons Citrons Lettice-stocks Sugar-candy such as the Comfit makers do candy the Fruits with Take 1 pound of refined sugar and put it into a posnet with as much water as will wet it and so boil it till it come to a candyâ— height then take all your fruit being preserved and dried then draw them through your hot sugar and then lay them on your hurdle and in 1 quarter of an hour they will be finely candied To candy all kind of Flowers in ways of Spanish Candy Take double refined Sugar put it into a posnet with as much Rose-water as will melt it and put into it the pap of half a roasted Apple and a grain 〈…〉 let it boil till it come to a candy height then put in your flowers being pick'd and so let it boil then cast them on a fine plate and cut it in waves with your Knife then you may spot it with gold and keep it To make Essings Take 1 peck of Oatmeal-grout the greatest you can get and the whitest pick it clean from the black and searce out all the smallest
then take as much evening-milk as will cover it and something more boil it and cool it again till it be blood-warm then put it to the Oatmeal and let it soak all night the next morning strain it from your Milk as dry as you can through a cloth then take three pints of good Cream boil it with a Mace and the yolks of 8 Eggs when it is boiled put it into your stuff then put in six Eggs more whites and yolks season it with a 〈◊〉 quantity of Cinamon Nutmeg and Ginger and a less quantity of Cloves and Mace put in as much sugar as you think will sweeten it have good store of Suet shred small and forget not Salt so boil them To make Sugar-Cakes Take one pound of fine flower one pound of sugar finely beaten and mingle them well together then take 7 or 8 yolks of Eggs and if your flower be good take one white or two as you shall think good take 2 Cloves and a pretty piece of Cinnamon and lay it in a spoonful of Rose-water all night and heat it almost blood-warm temper it with the rest of the stuff when the paste is made make it up with as much hast as you can bake them in a soft oven To make a Calves-foot Pye. Take your Calves feet boll them and blanch them then boil them again till they be tender then take out all the bonâ—◠〈…〉 with Cloves Mace Ginger aâ—â— Cinnamon as much as you shall think good then put in a good quantity of Currans and Butter bake your Pie in a soft Oven and when it is baked take half a pint of White-wine Vinegar beat 3 yolks of Eggs and put to the coals season it with sugar and a little Rose-water alwaies stirring it then put it into your Pie and let it stand half a quarter of an hour How to make a very good Pie. Take the backs of four white Herrings watered the bones and skin taken away then take so much Wardens in quantity pared and cored half a pound of Raisins of the Sun stoned mince all these together and season it with Cinnamon and Ginger and when the Pie is baked put in a little Rose-water and scrape sugar on it if you put in Butter then put in a handful of grated bread 〈…〉 Cimbals â—ake fine flower dried and as much sugar as Flower then take as much whites of Eggs as will make it paste and put in a little Rose-water then put in a quantity of Coriander-seed and Annise seed then mold it up in that fashion you will bake it in How to preserve Angelica Roots Take the Roots and wash them then slice them very thin and lay them in water 3 or 4 daies change the water every day then put the roots into a pot of water and set them in the embers all night in the morning put away the water then take a pound of roots 4 pints of water and two pound of sugar let it boil and scum it clean then put in the roots it will be boiled before the sirrup then take them up and boil the sirrup after they will ask you a whole daies work for they must boil very softly at St. Andrew's time it is the best time to do them in all the Year To boyl a Capon with Brewis Take a Capon and truss him to boil then set on the fire a good quantity of water scum it very clean before you set on your Capon put a little water Savory and Thyme into the belly of it and a little salt and gross pepper when you have scummed it clean cover it close to boil then take a good handful of herbs as Marigolds Violet-leaves or any such green herbs as you shall think fit wash them and set them on the fire with some of the uppermost of the broth that boils the Capon then put into it good store of Mace and boil it with the Capon when the herbs be boiled and the broth very green and almost consumed away take the uppermost of your Capon and strain it together and scald your Brewis and put it into a dish and lay the Capon on them To make a Spice Cake Take one bushel of Flower six pound of Butter eight pound of Currans two pints of Cream a pottle of Milk half a pint of good Sack 2 pound of Sugar 2 ounces of Mace 1 ounce of Nutmegs 1 ounce of Ginger twelve yolks 2 whites take the Milk and Cream and stir it all the time that it boils put your hot seething milk to it and melt all the Butter in it and when it is blood warm temper the Cake put not your Currans in till you have made the paste you must have some Ale-yeast and forget not salt To make Broth of a Neats-tongue Take Claret-wine grated bread Currans sweet Butter Sugar Cinnamon Ginger boil them altogether then take the Neats-tongue and slice it and lay it on a dish upon sippets and so serve it To souce a Carp or Gurnet Take fair Water and Vinegar so that it may be sharp then take Parsly Time Fennel and boil them in the broth a good while then put in a good quantity of Salt and then put in your Fish and when it is well boiled put the broth into a vessel and let it stand To make a fine Pudding Take Crums of white bread and so much fine flower then take the yolks of four Eggs and one white a good quantity of Sugar take so much good Cream as will temper it as thick as you would make pancake-batter then butter your pan and bake it so serve it casting some Sugar upon it you must shred suet very small and put it into it To make a broth to drink Take a Chicken and a little of the neck of Mutton and set them on and scum it well then put in a large mace and so let it boil while the Chicken be tender then take the Chicken out and beat it all to pieces in a stone Mortar and put it in again and so let it boil from four pints to a little more than half a pint then cast it through a strainer and season it To boil a Chicken or Partridge Take your Chicken and set it a boiling with a little of the neck of Mutton and scum it well then put in a Mace and so let it boil down and when it is almost boiled have some few herbs parboiled as Lettice Endive Spinage Marigold-leaves for note these herbs are usually used to be boiled which by course will hold their colour in boiling and put some of these aforesaid herbs to the Chicken and Mutton if you think your broth strong enough take out your Mutton then you may put a little piece of sweet butter and a little Verjuice and a very little Sugar and Salt so serve it in with sippets A Broth to drink Take a Chicken and set it on and when it boils scum it then put in a Mace and a very little Oatmeal and such herbs as the
party requires and boil it well down and bruise the Chicken and put it in again and it is a pretty Broth and to alter it you may put in half a dozen Prunes and leave out the herbs or put them in so when it is well boiled strain it and season it A Broth to eat on Fasting-days Take fair water and set it a boiling and when it is boiled put to it so much strained Oatmeal as you think will thicken it and a large Mace a handful of Raisins of the Sun as many Prunes and as many Currans if your quantity require so boil it and when it is boiled season it with salt sugar and a piece of sweet butter if the time will allow it and for an alteration when this broth is boil'd put in a quantity of Cream and it will do well To make a Ponado The quantity you will make set on in a posnet of fair water when it boils put a mace in and a little piece of Cinnamon and a handful of Currans and so much bread as you think meet so boil it and season it with Salt Sugar and Rose-water and so serve it To make a Caudle Take Ale the quantity that you mean to make and set it on the fire and when it is ready to boil scum it very well then cast in a large mace and take the yolks of 2 Eggs for 1 Mess or one draught and beat them well and take away the skin of the yolks and then put them into the Ale when it seetheth be sure to stir them well till it seeth again for a young-ling then let it boil a while and put in your Sugar and if it be to eat cut three or four toasts of bread thin and toast them dry but not brown and put them to the caudle if to drink put none To make Almond Butter Blanch your Almonds and beat them as fine as you can with fair water 2 or 3 hours then strain them through a linnen cloth boil them with Rose-water whole mace and Annise-seeds till the substance be thick spread it upon a fair cloth draining the whey from it after let it hang in the same cloth some few hours then strain it and season it with Rose-water and Sugar To stew Beef Take a good Rump of Beef cut from the bones shred Turnips and Carrots small and Spinage and Lettice put all in a pan and let it stew 4 hours with so much water and a quart of White-wine as will cover it when it is stewed enough then put in a Wine-glass full of Elder Vinegar and serve it in with sippets To souce a young Pig. Take a young Pig being scalded boil it in fair water and White-wine put thereto Bay-leaves whole Ginger and Nutmeg quartered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot To boil Flownders or Pickerels after the French fashion Take a pint of White-wine the tops of young Time and Rosemary a little whole mace a little whole Pepper seasoned with Verjuice salt and a piece of sweet Butter and so serve it this broth will serve to boil fish twice or thrice in or four times To make flesh of Apricocks Take Apricocks when they are green and pare them slice them and take half their weight in sugar put it to them so put them in a Skillet and as much water as you think will melt the sugar so let them boil and keep them stirring till they be tender and so take them off and scum them very clean so put them forth of the skillet and let them stand take as much sugar as you had before and boil them into a candy height and then put in your Apricocks and set them over a soft fire but let them not boil so keep them with oft stirring till the syrrup begin to jelly then put them in glasses and keep them for your use To make flesh of Quinces Take Quinces pare them and core them and cut them in halfs boil them in a thin syrrup till they be tender then take them off and let them lie in syrrup then take Quinces pare and quarter them take out the cores put as much water to them as will cover them then boil them till they be very tender and then strain out the liquor clean from them and take unto a pint of that liquor a pound of sugar put as much water to the sugar as will melt it then boil it to a candy height then stir the Quinces that are in the syrrup as thin as you can when your sugar is at a full candy height put in a pint of the liquor then set it over a soft fire stirring it leisurely till the sugar be dissolved then put in half a pound of your slices keeping it still stirring but not to boil you must take the jelly of Quinces kernels that have lain in water 2 or 3 hours take 2 good spoonfuls of it and put it to the flesh so keep it stirring leisurely till it begin to jelly upon the spoon then put it into thin glasses and keep it in a stove To preserve Oranges Take a pound of Oranges and a pound of sugar pill the outward rind and inward white skin off take juice of oranges put them into the juice boil them half an hour and take them off To dry Cherries Take the fairest Cherries stone them take to six pound of Cherries a pound of sugar put them into a Skillet straining the sugar among them as you put them in then put as much water to them as will boil them then set them upon a quick fire let them boil up then take them off and strain them very clean put them into an earthen pan or pot let them stand in the liquor 4 days then take them up and lay them severally one by one upon silver or earthen dishes set them in an Oven after the bread is taken out and so shift them every day upon dry dishes and so till they be dry To dry Peaches Take Peaches and coddle them take off the skins stone them take to four pound of Peaches a pound of sugar then take a gally pot and lay a lane of Peaches and a lane of sugar till all be laid out then put in half a pint of water so cover them close and set them in embers to keep warm so let them stand a night and a day put them in a skillet and set them on the fire to be scalding hot then put them into your pot again and let them stand 24 hours then scald them again then take them out of your syrrup and lay them on silver dishes to dry you may dry them in an Oven when the bread is taken out but to dry them in the Sun is better you must turn them every day into clear dishes To boyl Veal Take Veal cut it in thin slices and put it into a pipkin with as much water as will cover it then wash a handful of Currans