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

A BOOK OF Fruits Flovvers SHEWING The Nature and Use of them either for Meat or Medicine AS ALSO To Preserve Conserve Candy and in Wedges or Dry them To make Powders Civet bagges all sorts of Sugar-works turn'd works in Sugar Hollow or Frutages and to Pickell them And for Meat To make Pyes Biscat Maid Dishes Marchpanes Leeches and Snow Craknels Caudels Cakes Broths Fritter-stuffe Puddings Tarts Syrupes and Sallets For Medicines To make all sorts of Poultisses and Serecloaths for any member swell'd or inflamed Ointments Waters for all Wounds and Cancers Salves for Aches to take the Ague out of any place Burning or Scalding For the stopping of suddain Bleeding curing the Piles Ulcers Ruptures Coughs Consumptions and killing of Warts to dissolve the Stone killing the Ring-worme Emroids and Dropsie Paine in the Ears and Teeth Deafnesse Contra vim mortis non est Medicamen in hortis LONDON Printed by M. S. for Tho Jenner at the South entrance of the Royall Exchange London 1653. Of Lemmons Lemmon A Lemmon Sallet TAke Lemmons rub them upon a Grate to make their rinds smooth cut them in halves take out the meat of them and boyle them in faire water a good while changing the water once or twice in the boyling to take away the bitternesse of them when they are tender take them out and scrape away all the meat if any be left very cleane then cut them as thin as you can to make them hold in a long string or in reasonable short pieces and lay them in your glasse and boyling some of the best White-wine vineger with shugar to a reasonable thin Syrupe powre it upon them into your glasse and keep them for your use To Preserve Orenges or Lemmons Take your Oranges or Lemmons lay them in water three dayes and three nights to take away their bitternesse then boyle them in faire water till they be tender make as much Syrupe for them as will make them swim about the pan let them not boyle too long therein for it will make the skins tough then let them lie all night in the Syrupe to make them take the Syrupe in the morning boyle the Syrupe to his thicknesse and put them in gally pots or glasses to keep all the yeare and this is the best way to Preserve Orenges Lemmons or Citrons To make Past of Lemmons Take halfe a dozen of thick-rined Lemmons cut them through the middest and boyle them tender in faire water then stamp them in a Morter strayne the juyce or pulp from them and dry it and put two pound of Shugar to it then make it into what fashion you will on a sheet of white paper dry it in an Oven and turne it often for two dayes and two nights for in that time it will be dry enough box it thus up and it will endure all the Yeare Sweet Bagges to lay amongst Linnen Take Orris Cypris Calamus Fusis all of them grosse beaten and Gallingall roots of each a handfull and as much of the small tops of Lavender dryed and put them into baggs to lay among your cloaths You may put in a handfull or two of Damask Rose leaves dryed which will somewhat better the sent Medicines made of Lemmons To take away the Spots or red Pimpels of the face Take halfe a pint of raine water and halfe a pint of good Verjuice seeth it till it be halfe consumed then whilst it boils sill it up againe with juyce of Lemmon and so let it seeth a pretty while then take it from the fire and when it is cold put to it the whites of four new laid Eggs well beaten and with this water annoynt the place often A very good Medicine for the Stone Make a Posset of a quart of Rhenish wine a pint of Ale and a pint of Milke then take away the curd and put into the drink two handfulls of Sorrell one handfull of Burnet and halfe a handfull of Balm boyle them together a good while but not too long least the drink be too unpleasant then take of the drink a quarter of a pint or rather halfe a pint at once at morning and to bedward putting therein first two or three spoonfulls of juice of Lemmons this is an excellent Medicine for the Stone in the Kidneyes to dissolve and bring it away It is very good in these Diseases of the Stone to use Burnet often in your drink at Meales and often to steep it in over night and in the morning put in three or foure spoonfulls of juice of Lemmons and to drink thereof a good draught every morning a week together about the full of the Moone three dayes before and three dayes after To roste a Shoulder of Mutton with Lemmons Take a Shoulder of Mutton halfe rosted out off most of the meat thereof in thin slices into a faire dish with the gravy thereof put thereto about the quantity of a pint of clarret wine with a spoonfull or two at most of the best wine Vineger season it with Nutmeggs and a little Ginger then pare off the rines of one or two good Lemmons and slice them thin into the Mutton when it is almost well stewed between two dishes and so let them stew together two or three warmes when they are enough put them in a clean dish and take the shoulder blade being well broyled on a grid-iron and lay sit upon your meat garnishing your dishes with some slices and rinds of the Lemmons and so serve it To Boyle a Capon with Oranges and Lemmons Take Orenges and Lemmons peeled and cut them the long way and if you can keep your cloves whole and put them into your best Broth of Mutton or Capon with Prunes or Currants three or four dayes and when they have been well sodden cut whole Pepper great Mase a great peice of Suggar some Rose-water and either White wine or Clarret wine and let all these seeth together a while and serve it upon Sopps with your Capon A Lemmond Sallet Cut out slices of he peele of the Lemmons long wayes a quarter of an inch one piece from another and then slice the Lemmons very thin and lay them in a dish crosse and the peeles about the Lemmons and scrape a good deal of Suggar upon them and so serve them Of Quinces The best way to Preserve Quinces FIrst pare and coare the Quinces and boyle them in faire water till they be very tender not covering them then taking them out of the water take to every pound of them two pound of Sugar and half a pint of water boyle it to a Syrupe scumming it well then put in some of the Jelly that is washed from the Quince kernels and after that making it boyle a little put in your Quinces boyle them very fast keeping the holes upward as neer as you can for fear of breaking and when they are so tender that you may thrust a rush through them take them off and put them up in your glasses having first saved

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

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

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

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

faire strainer seasoned with sugar and a little Rose water wherein Spinage first a little boyled hath been strained to make it green be sure your paste be well made and whole and so bake it up and serve it Of Goose-Berries To keep Goose-Berries Take a handfull or two of the worser of your Goose-Berries cut off their stalks and heads and boyle them all to pieces in a pottell of water putting into the boyling thereof halfe a quarter of sugar then take the liquor straine it through a haire strainer and while it cooleth cut off the stalks and heads of the fairest Goose-Berries being very carefull you cut not the skin of them above or below put them into a gally pot and pour the liquor in after them Purslaine must be used as you doe the Goose-Berries The best way to Preserve Goose-Berries Gather them with their stalks on cut off their heads and stone them then put them in scalding water and let them stand therein covered a quarter of an hour then take their weight in sugar finely beaten and laying first a lay of sugar then one of your Goose-Berries in your Preserving Skillet or pan till all be in putting in for every pound of Goose-Berries six spoonfulls of water set them on the embers till the sugar be melted then boyle them up as fast as you can till the Syrupe be thick enough and cold and then put them up This way serves also for Respasses and Mulberries Of Plums The best way to dry Plums Take your Plums when they are full growne with the stalks on them but yet green split them on the one side and put them in hot water but not too hot and so let them stand three or four hours then to a spoonfull of them take three quarters of a pound of sugar beaten very fine and eight spoonfulls of water to every pound and set them on hot embers till the sugar be melted and after that boyle them till they be very tender letting them stand in that Syrupe three dayes to plump them then take them out wash the Syrupe from them with warm water and wipe them with a fine linnen cloath very dry and lay them on plates and set them to dry in a Stove for if you dry them in an Oven they will be tough To Preserve Damsons Take Damsons before they be full ripe but new gathered off the Tree allow to every pound of them a pound of sugar put a little rose-Rose-water to them and set them in the bottome of your pan one by one boyle them with a soft fire and as they leeth strew your sugar upon them and let them boyle till the Syrupe be thick enough then while the Syrupe is yet warme take the Plums out and put them in a gally pot Syrupe and all To Preserve Bullasses as green as grasse Take your Bullasses as new gathered as you can wipe them with a cloath and prick them with a knife and quaddle them in two waters close covered then take a pound of Clarified sugar and a pint of Apple water boyle them well together keeping them well scummed unto a Syrupe and when your Bullasses are well dript from the water put them into the Syrupe and warm them three or four times at the least at the last warming take them up and set them a dropping from the Syrupe and boyle the Syrupe a little by it selfe till it come to a jelly and then between hot and cold put them up to keep for all the year To Preserve Pares Pare-Plums Plums First take two pound and a halfe of fine sugar and beat it small and put it into a pretty brasse pot with twenty spoonfulls of rose-Rose-water and when it boyleth skim it clean then take it off the fire and let it stand while it be almost cold then take two pound of Pare-plums and wipe them upon a faire cloath and put them into your Syrupe when it is almost cold and so set them upon the fire againe and let them boyle as softly as you can for when they are boyled enough the kernels will be yellow then take them up but let your Syrupe boyle till it be thick then put your Plums upon the fire againe and let them boyle a walme or two so take them from the fire and let them stand in the vessell all night and in the morning put them into your pot or glasse and cover them close Of Medlers To Preserve Medlers Take the fairest Medlers you can get but let them not be too ripe then set on faire water on the fire and when it boyleth put in your Medlers and let them boyle till they be somewhat soft then while they are hot pill them cut off their crowns and take out their stones then take to every pound of Medlers three quarters of a pound of sugar and a quarter of a pint of Rose water seeth your Syrupe scumming it clean then put in your Medlers one by one the stalks downward when your Syrupe is somewhat coole then set them on the fire againe let them boyle softly till the Syrupe be enough then put in a few Cloves and a little Cinamon and so putting them up in pots reserve them for your use Medlers To make a Tart of Medlers Take Medlers that be rotten and stamp them and set them upon a chafingdish with coales and beat in two yolks of Eggs boyling till it be somewhat thick then season it with Sugar Cinamon and Ginger and lay it in paste Of Cucumbers How to keep Cucumbers Take a kettle big enough for your use halfe full of water make it brackish with salt boyle therein ten or twenty Cucumbers cut in halves then take the raw Cucumbers being somewhat little and put them into the vessell wherein you will keep them and when your liquor is cold straine so much of it into them as may keep the Cucumbers alwayes covered To keep boyled Cucumbers Take a kettle of water put salt to it boyle it well then take your raw Cucumbers put them into it and keep them with turning up and downe very softly till they be as it were per-boyled then take them out and lay them aside till they be cold then put them up in the vessel you will keep them in and when the liquor is cold straine it into them till they be all covered To Pickle Cucumbers to keep all the yeare Pare a good quantity of the rindes of Cucumbers and boyle them in a quart of running water and a pint of wine Vineger with a handfull of salt till they be soft then letting them stand till the liquor be quite cold pour out the liquor from the rinds into some little barrell earthen pot or other vessel that may be close stopped and put as many of the youngest Cucumbers you can gather therein as the liquor will cover and so keep them close covered that no winde come to them to use all the year till they have new if your Cucumbers be great 't is best to boyle them in