Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	dram_n	ounce_n	rose_n	18,378	5	10.7115	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A06913	Countrey contentments, or The English husvvife Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgerie, extraction of oyles, banqueting-stuffe, ordering of great feasts, preseruing of all sorts of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth, dying, the knowledge of dayries, office of malting, oats, their excellent vses in a family, brewing, baking, and all other things belonging to an houshold. A worke generally approued, and now much augmented, purged and made most profitable and necessarie for all men, and dedicated to the honour of the noble house of Exceter, and the generall good of this kingdome. By G.M.	Markham, Gervase, 1568?-1637.	1623 (1623)	STC 17343; ESTC S112049	175,630	246

Ginger bread take a quart of hony and set it on the coales and refine it then take a penny worth of Ginger as much pepper as much Licoras and a quarter of a pound of Aniseeds and a penny worth of Saunders All these must be beaten and s●arsed and so put into the hony then put in a quarter of a pint of Clarret wine or old Ale then take three penny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe Past and then make it into Cakes and drie them gently To make ordinary Quince Cakes take a good peece of a preserued Quince and beate it in a morter and worke it vp into a very stiffe past with fine searst Sugar then print it and drie them gently To make most Artificiall Cinamon stickes take an ounce of Cinamon pound it and half a pound of suger then take some gumme Dragon and put it in steepe in Rosewater then take thereof to the quantity of a hasell nut and worke it out and print it and roule it in forme of a Cinamon sticke To make Cinamon water take a pottle of the best Ale and a pottle of sacke lees a pound of Cinamon sliced fine and put them together and let them stand two daies Then distill them in a limbecke or glasse Still To make Wormewood water take two gallons of good Ale a pound of Aniseeds halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of worme wood and put them into the Ale and let them stand all night and then distill them in a limbeck with a moderate fire To make sweet water of the best kind take a thousand damaske roses two good handfuls of Lauendar knops a three peny waight of mace two ounces of cloues btuised a quart of running water put a little water into the bottome of an earthen pot and then put in your Roses and Lauender with the spices by little and little and in the putting in alwaies knead them downe with your fist and so continue it vntill yon haue wrought vp all your Roses and Lauender and in the working betweene put in alwaies a little of your water then stop your pot close and let it stand foure daies in which time euery morning and euening put in your hand and pull from the bottome of your pot the said Roses working it for a time and then distill it and hang in the glasse of water a graine or two of Muske wrapt in a peece of Sarcenet or fine cloth Others to make sweet water take of Ireos two ounces of Calamus halfe an ounce of Cipresse rootes halfe an ounce of yellow Saunders nine drams of Cloues bruised one ounce of Beniamin one ounce of Storax Calamint one ounce and of Muske twelue graines and infusing all these in rose-Rose-water distill it To make an excellent Date-Leach take Dates and take out the stones and the white rinde and beate them with Suger Cinamon and Ginger very finely then work it as you would worke a peece of Paste and then print them as you please To make a kind of Suger plate take Gumme Dragon and lay it in Rose-water two daies then take the powder of faire Heapps and Suger and the iuyce of an Orange beate all these together in a Morter then take it out and worke it with your hand and print it at your pleasure To make excellent spice Cakes take halfe a pecke of very fine Wheat-flower take almost one pound of sweet butter and some good milke and creame mixt together set it on the fire and put in your butter and a good deale of sugar and let it melt together then straine Saffron into your milke a good quantity then take seuen or eight spoonefull of good Ale barme and eight egges with two yelkes and mix them together then put your milke to it when it is somewhat cold and into your flower put salt Aniseedes bruised Cloues and Mace and a good deale of Cinamon then worke all together good and stiffe that you need not worke in any flower after then put in a little rosewater cold then rub it well in the thing you knead it in and worke it throughly if it be not sweet enough scrape in a little more suger and pull it all in peeces and hurle in a good quantity of Currants and so worke all together againe and bake your Cake as you see cause in a gentle warme ouen To make a very good Banbury Cake take 4. pounds of Currants and wash and picke them very cleane and drie them in a cloth then take three egges and put away one yelke and beate them and straine them with good barme putting thereto Cloues Mace Cinamon and Nutmegges then take a pint of creame and as much mornings milke and set it one the fire till the cold bee taken away then take flower and put in good store of cold butter and suger then put in your egges barme and meale and worke them all together an houre or more then saue a part of the Past and the rest breake in peeces and worke in your Currants which done mould your Cake of what quantity you please And then with that past which hath not any Currants couer it very thinne both vnderneath and a loft And so bake it according to the bignesse To make the best March-pane take the best Iordan almonds blaunch them in warm water then put them into a stone morter and with a wooden pestell beate them to pappe then take of the finest refined sugar well searst and to pappe then take of the finest refined suger well searst and with it Damaske rosewater beate it to a good stiffe paste allowing almost to euery Iordan almond three spoonful of suger then when it is brought thus to a paste lay it vpon a faire table strowing searst suger vnder it mould it like leauen then with a roling-pin role it forth and lay it vpon wafers washt with rosewater then pinch it about the sides and put it into what forme you please then strow searst suger all ouer it which done wash it ouer with rosewater and suger mixt together for that will make the Ice then adorne it with Cumfets guilding or whatsoeuer deuices you please and so set it into a hot stoue and there bake it crispie and so serue it forth Some vse to mixe with the paste cinamon and ginger finely searst but I referre that to your particular taste To make paste of Genoa you shall take Quinces after they haue been boiled soft and beate them in a morter with refined suger cinamon and ginger finely searst a●d Damaske rosewater till it come to a stiffe paste and role it forth and print it and so bake it in a stoue and in this sort you may make paste of Peares Apples Wardens Plummes of all kinds Cherries Barberies or what other fruit you please

water in a vessell of gold or siluer the vertues of this water are these first it expelleth all rhumes and doth away all manner of sicknes from the eies and weares away the pearle pin and webbe it draweth againe into his owne kinde the eie-lids that haue been bleared it easeth the ache of the head and if a man drinke it maketh him looke young euen in old age besides a world of ohter most excellent vertues 6 Take the Gold-smiths stone and put it into the fier till it bee red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beat it small and clense it as cleane as you may and after set it in the sunne with the water of Fennell distilled and Ve●uine Roses Celladine and Rew and a little Aquauite and when you haue sprinkled it in the water nine times put it then in a vessell of glasse and yet vpon a reuersion of the water distill it till it passe ouer the touch foure or fiue inches and when you will vse it then stirre it all together and then take vp a drop with a feather and put it on your naile if it abyde it is fine and good then put it in the eie that runneth or annoynt the head with it if it ake and the temples and beleeue it that of all waters this is the most pretious and helpeth the sight or any paine in the head The water of Cheruyle is good for a sore mouth The water of Callamynt is good for the stomacke The water of Planten is good for the fluxe and the hot dropsy Water of Fennell is good to make a fat body small and also for the eies Water of Violets is good for a man that is sore within his body and for the raynes and for the liuer Water of endiue is good for the dropsy and for the iaundyse and the stomacke Water of Borage is good for the stomacke and for the illica passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for the heary ago and all inward sicknesses Water of Radish drunke twice a day at each time an ounce or an ounce and a halfe doth multiply and prouoke lust and also it prouoketh the tearmes in women Rosemary water the face washed therein both morning and night causeth a faire and cleere countenance also the head washed therewith and let dry of it selfe preserueth the falling of the hai●e and causeth more to growe also two ounces of the same drunke driueth venome out of the body in the same sort as Methridate doth the same twice or thrice drunke at each time halfe an ounce rectifieth the mother● and it causeth womē to be fruitful when one maketh a Bath of this decoction it is called the Bathe of life the same drunke comforteth the heart the brayne and the whole body and clenseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickly and hath all the vertues of Balme Water of Rew drunke in a morning foure or fiue daies together at each time an ounce purifieth the flowers in women the same water drunke in the morning fasting is good against the gryping of the bowels and drunke at morning and at night at each time an ounce it prouoketh the termes in women The water of Sorrell drunke is good for al burning pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it ●laketh thirst it is also good for the yellow Iaundise being taken sixe or eight daies together it also expelleth heate from the liuer if it be drunke and a clothe wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is drie then wet another and apply it and thus doe three or foure times together Lastly the water of Angelica is good for the head for inward infection either of the plague or pestilence it is very soueraigne for sore breasts also the same water being drunke of twelue or thirteene daies together is good to vnlade the stomacke of grosse humors and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraine medicine for the gout by bathing the diseased member much therein Now to conclude and knit vp this chapter it is meete that our huswife know that from the eight of the kallends of the moneth of aprill vnto the eight of the Callends of Iuly all manner of hearbes leaues are in that time most in strength and of the greatest vertue to be vsed and put in all manner of medicines also from the eight of the Callends of Iuly vnto the eight of the Callends of October the stalks stems and hard braunches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the callends of October vnto the eight of the Callends of Aprill all manner of roots of hearbs and plants are the most of strength and vertue to be vsed in all manner of medicines To make an excellent sweet water for perfume you shall take of Basill mints Mariorum Corne flagge roots Isop Sauory Sage Balme Lauender and Rosemary of each one a handfull of Cloues Cinamon and Nutmegges of each halfe an ounce then three or foure Pome-citrous cut into slices infuse all these into damaske-Damaske-rose water the space of three daies then distill it with a gentle fire of Charcole then when you haue put it into a very clean glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fine Lawne and then hang it within the water This being either burnt vpon a hot pan or else boiled in perfuming pannes with Cloues B●y leaues and Lemmon pils will make the most delicatest perfume that may be without any offence and will last the longest of all o●her sweet perfumes as hath been found by experience To perfume gloues excellently take the oyle of sweet Almonds oyle of Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them altogether and grind them vpon a painters stone and then annoint the gloues therewith yet before you annoint them let them be dampishly moistned with Damaske Rose water To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues half peny-worths of each and take two spunges and warme one of them against the fire and rubbe your Ierkin therewith and when the oyle is dryed take the other spunge and dippe it in the oyle and rub your Ierkin therewith til it bee dry then lay on the perfume before prescribed for gloues To make very good washing balls take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them two powder with Cloues

and Arras then beate them all with a sufficient quantity of Sope till it bee stiffe then with your hand you shall worke it like paste and make round balls thereof To make Muske balls take Nutmegs Mace Cloues Saffron and Cinamon of each the waight of jj d and beat to fine powder of Masticke the weight of two-pence halfe peny of Storax the weight of six-pence of Labdanum the weight ten-pence of Ambergreece the weight of sixe-pence and of Muske foure graines dissolue and worke all these in hard sweet sope till it come to a stiffe paste and then make balls thereof To make a good perfume to burne take Beniamin one ounce Storax Calamint two ounces of Masticke white Ambergreece of each one ounce Ireos Calamus aromaticus Cypesse wood of each halfe an ounce of Camphire one scruple Labdanum one ounce beate all these to powder then take of Sallow Charcole ●ixe ounces of liquid Storax two ounces beate them all with Aquauita and then shall you role them into long round roules To make Pomanders take two peniworth of Labdanum two peniworth of Storax liquid one peniworth of Calamus aromaticus as much Balme halfe a quarter of a pound of fine waxe of Cloues Mace two peny-worth of liquid Aloes three peniworth of Nutmegges eight peniworth and of Muske foure graines beat all these exceedingly together till they come to a perfect substance then mould it in any fashion you please and drie it To make excellent strong Vinegar you shall brew the strongest Ale that may be and hauing tunned it in a very strong vessell you shal set it either in your garden or some other safe place abroad where it may haue the whole summer daies sunne to shine vpon it and there let it lie till it be extreame sowre then into a Hogshead of this Vinegar put the leaues of foure or fiue hundred Damaske Roses and after they haue layen for the space of a moneth therein house the Vinegar and draw it as you neede it To make drie Vinegar which you may carry in your pocket you ●hall take the blades of greene corne either Wheat or Rie and beat it in a morter with the strongest Vinegar you can get till it come to a paste then role it into little balls and dry it in the sunne till it be very hard then when you haue any occasion to vse it cut a little peece thereof and dissolue it in wine and it will make a strong Vinegar To make Veriuice you shall gather your Crabbs as soone as the kernels turne blacke and hauing laid them a while in a heape to sweat together take them and picke them from stalkes blacks and rottennesse then in long troughs with beetles for the purpose crush and breake them all to mash then make a bagge of course haire-cloth as square as the presse and fill it with the crusht Crabs then put it into the presse and presse it while any moysture will drop forth hauing a cleane vessell vnderneath to receiue the liquor this done tun it vp into sweet Hogsheads and to euery Hogshead put halfe a dozen handfuls of Damaske Rose leaues and then b●●ng it vp and spend it as you shall haue occasion Many other pretty secrets there are belonging vnto curious Hous-wiues but none more necessary then these already rehearsed except such as shall hereafter follow in their proper places Take of Arras sixe ounces of Damaske rose-leaues as much of Margerom and sweete Basill of each an ounce of Cloues two ounces yellow Saunders two ounces of Citron pills seuen drams of Lign●m-aloes one ounce of Beniamine one ounce of Storaxe one ounce of Muske one dram bruise all these and put them into a bagge of silke or linnen but silke is the best Take of Arras foure ounces of Gallaminis one ounce of Ciris halfe an ounce of Rose leaues dried two handfuls of dried Marierom one handfull of spike one handfull Cloues one ounce of Beniamine Storaxe of each two ounces of white Saunders and yellow of each one ounce beate all these into a grosse powder then put to it Muske a dram of Ciuet halfe a dram and of Ambergreece halfe a dram then put then into a Taffata bag and vse it Take of Bay leaues one handfull of red Roses two handfuls of Damaske Roses three handfull of Lauender foure handfuls of Basill one handfuls Mariorum two handfulls of Camomile one handfull the young tops of sweete B●ia● two handfulls of Mandelion●tansey two handfuls of Orange pils sixe or seuen ounces of Cloues and Mace a groats worth put all these together in a pottle of new Ale in comes for the space of three daies shaking it euery day three or foure times then distill it the fourth day in a still with a continuall soft fire and after it is distilled put into it a graine or to of Muske Take a quart of Malmsey lees or a quart of Malmsey simply one handfull of Margerome of Bassill as much of Lauender foure handfulls Bay leaues one good handfull damask-Damask-Rose leaues foure handfuls and as many of red the pils of sixe Oranges or for want of them one handfull of the tender leaues of Walnut-trees of Beniamine halfe an ounce of Callamus Aramaticus as much of Camphyr foure 〈◊〉 of Cloues one ounce of Baldamum halfe an ounce● then take a pottle of running water and put in all these spices bruised into your Water and Malmsey together in a close stopped pot with a good handfull of Rosemarie and let them stand for the space of sixe dayes then distill it with a soft fire then set it in the Sunne sixteene dayes with foure graines of Muske bruised This quantitie will make three quarts of water Probatum Take and brew very strong Ale then take halfe a dozen gallons of the first running set it abroad to coole and when it is cold put Yest vnto it and head it very strongly then put it vp in a Firkin and distill it in the Sunne then take foure or fiue handfull of Beanes and parch them in a pan till they burst● then put them in as hot as you can into the firkin and stop it with a little clay about the bung-hole then take a handfull of cleane Ri● leauen and put in the firkin then take a quantitie of Barberries and bruise and straine them into the firkin and a good handfull of salt and let them lie and worke in the Sun from May till August then hauing the full strength take Rose-leaues and clip the white ends off and let them drie in the Sunne then take Elder-flowers and picke them and dry them in the Sunne and when they are dry put them in bags and keepe them all the Winter then take a pottle-pot and draw forth a pottle out of the firkin into the bottle and put a handfull of the red rose-leaues and another of the Elder-flowers and put into the bottle and hang it in the Sunne where

mint calamint and horshow of each of them a like quantity and beware they differ not the waight of a dram vnder or aboue then put all the pouders abouesaid into the wine and after put them into the distilling pot and distill it with a soft fyre looke that it bee well luted about with rye paste so that no fume or breath goe forth and looke that the fire be temperate also receiue the water out of the Lymbecke into a glassevyall This water is called the water of life it may be likned to Balme for it hath all the vertues and properties which Balme hath this water is cleere and lighter then rosewater for it will fleete aboue all liquors for if oyle be put aboue this water it sinketh to the bottome This water keepeth flesh fish both raw sodden in his own kinde state it is good against aches in the bones the poxe and such like neither can any thing kept in this water rot or putrifie it doth draw out the sweetnesse fauor and vertues of all manner of spices rootes and hearbes that are wet or layd therein it giues sweetnes to all manner of water that is myxt with it it is good for all manner of cold sicknesses and namely for the palsy or trembling Ioynts stretching of the sinews it is good against the cold gout and it maketh an old man seeme young vsing to drinke it fasting and lastly it fretteth away dead flesh in wounds and killeth the canker Take rosemary Time Issop sage fenell nip roots of elicompane of ech an handfull of marierum and penyroyall of ech halfe a handfull eight slippes of red mynt halfe a pound of Licoras halfe a pound of ani●eeds and two gallands of the best Ale that can be brewed wash all these hearbes cleane put into the Ale licoras aniseeds and hearbes into a cleane brasse pot and set your limbecke thereon and paste it round about that no ayre come out then distill the water with a gentle fire and keepe the lymbecke coole aboue not suffering it to runne too fast and take heede when your water changeth collour to put another glasse vnder and keepe the first water for it is most precious and the latter water keepe by it selfe and put it into your next pot and that shall make it much better Take of balme of rosemary Flowers tops and all of dried red rose leaues of penny-royall of each of these a handfull of Issop halfe a handfull one roote of elycompane the whitest that can be got three quarters of a pound of Licoras two ounces of Cinamond two drams of great mace two drams of gallendgall three drams of coliander seed three drammes of carraway seeds two or three Nutmegs cut in foure quarters an ounce of aniseeds a handfull of Borage you must chuse a faire sunny day to gather the hearbes in you must not wash them but cut them in sunder and not too small then lay all your hearbes in souse all night and a day with the spices grosly beaten or bruised then distill it in order aforesaid this was made for a learned Phisitians owne drinking Take a galland of Gascoin wine ginger gallengall nutmegs grains Cloues aniseeds fenell seedes carraway seeds of ech one dram thē take sage mints red-red-roses time pellitory Rose-mary wild time camomile and Lauender of ech a handfull then bray the spices small● and the hearbs also put al together into the wine and let it stand so twelue houres stirring it diuers times then distill it with a limbecke and keepe the first water for it is best of a gallon of wine you must not take aboue a quart of water this water comforteth the vitall spirits and helpeth inward diseases that commeth of cold as the palsey the contraction of sinewes also it killeth wormes and comforts the stomacke it cureth the cold dropsy helps the stone the stinking breath and maketh one seem yong Take a pottell of the best Sacke halfe a pint of Rose-water a quarter half of a pound of good Cinamon well bruised but not small beaten distill all these together in a glasse-still but you must carefully looke to it that it boyle not ouer hastily attend it with cold wet cloathes ●o coole the top of the still if the water should offer to boyle too hastily This water is very soueraigne for the stomacke the head and all the inward parts it helps digestion comforteth the vitall spirits 1 Take Fennell Rew Veruine Endiue Betony Germander Redrose Capillus veneris of each an ounce stampe them and steepe them in white wine a day and a night and distill water of them which water will diuide in three parts the first water you shall put in a glasse by it selfe for it is more pretious then gold the second as siluer and the third as Balme and keepe these three parts in Glasses this water you shall giue the rich for gold to meaner for siluer to poore men for Balme this water keepeth the sight in cleernes and purgeth all grosse humors 2 Take Salgemma a pound and lay it in a green docke leafe and lay it in the fier till it bee well rosted and waxe white and put it in a glasse against the aire a night and on the morrow it shal be turned to a white water like vnto Christall keepe this water well in a glasse and put a drop into the eie and it shall clense and sharpe the sight it is good for any euill at the heart for the morphew and the canker in the mouth and for diuers other euils in the body 3 Take the roots of Fenell Parseley Endiue Betony of each an ounce and first wash them well in luke-warme water and bray them well with white wine a day and a night and then distill them into water this water is more worthy then Balme it preserueth the sight much and clenseth it of all filth it restraineth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parseley Achannes Veruine Carawaies and centuary of each ten drams beat all these together and put it in warme water a day and a night and put it in a vessell to distill this water is a pretious water for all sore eies and very good for the health of man or womans bodie 5 Take limmel of gold siluer lattin copper iron steele leade take lethurgy of gold siluer take callamint columbine steep al together the first day in the vrine of a man-childe that is between a day a night the second day in white wine the third day in the iuyce of fennel the fourth day in the whites of egges the fift day in the womans milke that nourisheth a man-child the sixt day in red wine the seuenth day in the whites of egges and vpon the eight day bind all these together and distill the water of them and keepe this

goe to his bed made warme and with hot cloathes laid to the soales of his feete and store of clothes laid vpon him let him trie if he can force himselfe to sweat which if he do then halfe an houre after he hath sweate hee shall take hot posset ale brewed with a little Methridate and drinke a good draught thereof and rest till his fit bee passed ouer but if he be hard to sweate then with the said posset ale also you shall mix a few bruised any-seeds and that will bring sweate vpon him and thus you shall doe euery fit till they begin to cease or that sweate come naturally of it owne accord which is a true signe that the sicknesse decreaseth For the pestilent Feuer which is a continuall sicknesse full of infection and mortality you shall cause the party first to bee let blood if his strength will beare it then you shall giue him coole Iulyps made of endife or succorie water the sirrop of Violets conserue of Barberries and the iuice of Lymons well mixed simboliz'd together Also you shall giue him to drink Almond milke made with the dewition coole hearbs as violet leaues strawberrie leaues french mallowes pursline and such like and if the parties mouth shall through the heate of his stomacke or liuer inflame or grow sore you shall wash it with the syrop of mulberries and that will not onely heale it but also strengthen his stomacke If as it is most common in this sicknesse the party shall grow costiue you shall giue him a suppositary made of honie boild to the height of hardnesse which you shall know by cooling a drop thereof and so if you find it hard you shall then know that the hony is boiled sufficiently then put salt to it and so pouder it in water and worke it into a roule in the manner of a suppositary so administer it and it most assuredly bringeth no hurt but ease to the party of what age or strength soeuer he be during his sicknesse you shall keepe him from all manner of strong drinkes or hot spices and then there is no doubt of his recouery To preser●e your body from the infection of the plague you shall take a quart of old ale and after it hath risen vpon ●he fire and hath been scummed you shall put there into of Aristolochia longa of Angelica and of Cellandine of each halfe ●n handfull and boyle them well therein then straine the drinke through a cleane cloath and dissolue therein a dram of the best Methridate as much Iuory finely powdred and ●earst and sixe spoonefull of Dragon water then put it vp in a close glasse and euery morning fasting take fiue spoonefull ●hereof and after bite and chaw in your mouth the dryed ●oot of Angelica or smell on a nose-gay to the ●a●●eld end of ● ship rope and they will surely preserue you from infection But if you be infected with the plague and feele the as●ured signes thereof as paine in the head drought burning weakenesse of stomack and such like Then you shall take ● dramme of the best Methridate and dissolue it in three or foure spoonefull of Dragon water and immediately drinke ●t off and then with hot cloathes or brickes made extreame hot and laid to the foales of your feet after you haue been wrapt in woollen cloathes cōpell the sicke person to sweat which if he do keepe him moderately therein till the sore begin to rise then to the same apply a little Pigeon cut in two parts or else a plaister made of the yolke of an egge hony herbe of grace chopt exceeding small and wheate flower which in very short space will not onely ripen but also breake the same without any other incision then after it hath runne a day or two you shall apply a plaister of Melilot vnto it vntill it be whole Take Fetherfew Maleselon Scabyous and Mugwort of each alike bruise them and mixe them with old ale and let the sicke drinke thereof sixe spoonefull at once and it will expell the corruption Take Yarlow Tansey Fetherfue of each a handfull and bruise them well together then let the sicke party make water into the hearbs then straine them and giue it the sicke to drinke Take of Sage of Rue Bryer leaues of Elder leaues of each an handfull stampe them straine them with a quart of white wine and put thereto a little Ginger and a good spoonefull of the best Treakle drinke thereof morning and euening Take Smalledge Mallowes Wormewood and Rue stampe them well together and fry them in Oyle Olyue till they bee thicke plaisterwise them apply it to the place where you would haue it rise and let it lie till it breake then to heale it vpp take the iuyce of Smallage Wheate flower and Milke and boyle them to a pultis and apply it morning and euening till it be whole Take of Burrage Langdebease and Callamynt of each a good handfull of Harts tonge Red mynt Violetts and Marygolds of each halfe a handfull boyle them in white wine or faire running water then add a penyworth of the best Saffrone and as much Sugar boyle them ouer againe well then straine it into an earthen pott and drinke thereof morning and euening to the quantitie of seauen spoonefuls Take Lyntseed and Lettune and bruise it well then apply it to the stomacke and remoue it once in foure howers For the Head-ach you shall take of Rosewater of the iuice of Cammomil of worme milke of strong wine vinegar of each two spoonefull mixe them together well vpon a chafing-dish of coales then take a peece of drie rose cake and steepe it therein and as soone as it hath drunke vp the liquor and is throughly hot take a couple of sound Nutmegs grated to powder and strew them vpon the rose cake then breaking it into two parts binde it on each side vpon the temples of the head so let the party lye downe to rest and the paine will in a short space be taken from him For Frenzie or inflamation of the calles of the braine you ●hall cause the iuice of Beets to be with a surridge squirted vp ●nto the patients nostrils which will purge and cleanse his head exceedingly and then giue him to drinke posset ale in which Violet leaue and Lettice hath been boyled it will ●uddainly bring him to a very temperate mildnesse and make the passion of Frenzie forsake him For the Lethargie or extreame drowsinesse you shall by all violent meanes either by noyse or other disturbances force ●erforce keepe the party from sleeping and whensoeuer he ●alleth for drinke you shall giue him white wine and Isop water of each a little quantitie mixt together and not suffer him to sleepe aboue foure houres in foure and twenty till he come to his owne former wakefulnesse which as soone as hee hath recouered you shall then forthwith purge his

hayre into the oyle make it as thicke as you may spread it vpon a fine linnen cloth and so lay it vpon the soret and remoue it no vntill it be whole and if any rise vp of it selfe clippe it away with your sheares and if it be not perfectly whole then take a little of the oyntment and lay it to the same place againe ortherwise take halfe a bushell of glouers shreads of all sorts so much of running water as shall be thought conuenient to seeth them and put thereto a quarter of a pound of Barrowes grease and then take halfe a bushell of the downe of catts tayles and boyle them all together continually stirring them till they bee sodden that they may be strayned into an earthen pot or glasse and with it annoynt the sore Or else take of Caprefollij Mouseare ground Iuye and hens dung of the reddest or of the yellowest and fry them with may butter al together vntill it be browne then strayne it through a cleane cloth and annoynt the sore therewith Take the middle rind of the Elme tree and lay it two or three houres in faire running water till it waxe ropye like glew and then annoynt the sore therewith Or otherwise take sheeps tallow and sheeps dung and mixe them together till they come to a salue and then apply it to the sore Take Plantane leaues Dasie leaues the greene barke of elders and greene Germaunders dyrte stampe them all together with fresh butter or with oyle then strayne it through a linnen cloth and with a feather annoynt the sore till it be whole Take of Oyle olyue a pint Terpentyne a pound vnwrought waxe halfe a pound Rosen a quarter of a pound sheepes suet two pound then take of orpens Smallage Ragwort Plantane and sicke-wort of each a good handfull chop all the hearbs very small and boyle them in a pan altogether vpon a soakeing fire and stirry them exceeding much till they bee well incorporate together then take it from the fire and strayne al through a strong canuasse cloth into cleane potts or glasses and vse it as occasion shall serue eyther to annoynt tent or plaister Otherwise take popler budds and elder budds stampe and straine them then put thereto a little venyce turpentime waxe and rosin and so boyle them together and therwith dresse the sore or else take two handfull of plantane leaues bray them small and s●rayne out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres Take an oune of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a port being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore Take a gallon of Smithes sleacke water two handfuls of sage a pint of hony a quart of ale two ounces of Allom and a littell white copporas seeth them all together till halfe be consumed then strayne it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell sinquefoyle of each a good handfull boyle them in a gallond of running water till they bee tender then strayne the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lynt then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close Take a pint of ●allet oyle and put into it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it well till it bee stiffe which you shall trie in this order let it drop from your sticke or slice vpon the bottome of a saucer and so stand vntill it be cold and then if it be well boyled it will be stiffe very blacke then take it off and let it stand a little and after straine i● through a cloth into a bason but first annoynt the bason with sallet oyle and also your fingars and so make it vp into roules plaisterwise and spread it and apply it as occasion shall serue Take Mallowes and B●ets and seeth them in water then drie away the water from them and beate the hearbs well with old Boares grease and so apply it to the appostume hott Take a handfull of Rue and stampe it with rustie Bacon till it come to a perfect salue and therewith dresse the sore till it be whole If the party be outwardly venomed take Sage and bruise it well apply it to the sore renewing it at least twice a day but if it be inwardly then let the party drink the iuice of Sage either in wine or ale morning and euening Take Sellodyne early in the morning and bruise it well then apply it to the sore and renewing it twice or thrice a day Take of Campheare one dramme of quicksiluer four penyworth killed well with vinegar then mixe it with two penyworth of oylede bay and therewith annoynt the body Or otherwise take red Onyons and seeth them in running water a good while then bruise the Onyons small and with the water they were sodden in strayne them in then wash the infected place with the same Take a greate quantitie of the hearbe Bennet and as much of red nett●es pound them well strayne them and with the iuyce wash the patyent naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole Take a penyworth of white copperas and as much greene copporas a quarter of an ounce of white Mercury a halpenyworth of Allom burne it and set al ouer the fire with a pint of fayre water and a quarter of a pint of wine vinegar boyle all these together till they come to halfe a pint and then annoynt the sore therewith Take Barrowes grease a prettie quantitie and take an apple and pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a

pretty quantitie of rose water and stirr all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith Take quicksiluer and kill it with fasting spittle then take Verdigrease Arabi●ke Turpentime Oyle olyue and Populion mixe them together to one entyre oyntment and annoynt the Sores therewith and keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copporas Verdigrease White lead Mercury sublymde of each a prettie quantitie but of Allom most then beate to powder the symples that are hard and melt your oyles and cast in your powders and stirre all well together then straine them through a cloth and apply it warme to the sores or else take of Capons greafe that hath toucht no water the iuyce of Rue and the fine powder of Pepper and mixe them together to an oyntment and apply it round about the sores but let it not come into the sores and it will drie them vp Take of Treakle halfe a pennyworth of long Pepper as much and of graynes as much a littell ginger and a little quantitie of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweat and then when the sores arise vse some of the oyntment before rehearsed Take the iuice of red Fennell and the iuyce of Sen greene and stone hony and mixe them very well together till it bee thicke and with it annoynt the party but before you doe annoyt him you shall make this water Take Sage and seeth it in very faire water from a gallond to a pottell put therein a quantitie of hony and some allom and let them boyle a little together when you haue strayned the hearbs from the water then put in your hony and your allom and therewith wash the poxe first and let it drie in well and then lay on the aforesaid oyntment Take the oyle of the white of an egge wheate flower a littell hony and venice Turpentine take and stirre all these together and so vse it about the wound but not within and if the wound do bleed then adde to this salue a little quantity of Bolarmonyake Take Apponaxe and Galbanum of each an ounce Ammonianum and Bedlynd of each two ounces of Lethargie of gold one pound and a halfe new waxe halfe a pound Lapis Calamniaris one ounce Turpentine foure ounces Myrhe two ounces Oyle de bay one ounce Thusse one ounce Arystolochia roots two ounces oyle of Roses two ounces sallet oyle two pound all the hard symples must bee beaten to fine powder and searssed take also three pynts of right wine vinegar put your foure gummes into the vinegar a whole day before till the gummes be dissolued then set it ouer the fire and let it boyle very softly till your vinegar be as good as boyled away then take an earthen pot with a wide mouth and put your oyle in and your waxe but your waxe must be escraped before you put it in then by a littell at once put in your Lethargie and stirre it exceedingly then put in all your gummes and all the rest but let your Turpentine be last and so let it boyle till you see it grow to be thicke then poure it into a bason of water and worke it with oyle of Roses for sticking to your hands and make it vp in roules plaisterwise and here is to be noted that your oyle of Roses must not be boyled with the rest but after it is taken from the fire a littell before the Turpentine Take three good handfull of Sage and as much of Honysuckell leaues and the flowers cleane picked then take one pound of roch Allom a quarter of a pound of right english hony clarified cleane halfe a penyworth of graynes and two gallonds of running water then put all the said things into the water and let them seeth till halfe be consumed then take it from the fire till it be almost cold strayne it through a cleane cloth put it vp in a glasse and then either on tent or pleagant vse as you haue occasion Take a quart of rye flower and temper it with running water and make dough thereof then according to the bignesse of the wound lay it in with the deffensytiue plaister before rehearsed ouer it and euery dressing make it lesse and lesse till the wound be closed Take a quart of neates foot oyle a quart of oxe galles a quart of Aquauitae and a quart of rose water a handfull of rosemary strypt and boyle all these together till halfe be consumed then presse and strayne it and vse it according as you find occasion Take hony pitch and butter and seeth them together annoynt the hurt against the fire and tent the sore with the same Take groundsell and stampe it and seeth it with sweete mylke till it be thicke then temper it with blacke sope and lay it to the sore Take Rosin a quarter of a pound of waxe three ounces of oyle of Roses one ounce and a halfe seeth all them together in a pint of white wine till it come to skymming then take it from the fire put thereto two ounces of venice ●urpentine and apply it to the wound or sore Take mustard made with strong vinegar the crūmes of browne bread with a quantitie of hony and sixe figgs minxt temper all together well and lay it vpon a cloath plaisterwise put a thinne cloath betweene the plaister and the flesh lay it to the place greued as oftae need requires Take a pound of fine Rozin of oyle de bay two ounces of Populion as much of Frankensence halfe a pound of oyle of Spyke two ounces of oyle of Camomile two ounces of oyle of Roses two ounces of Waxe half a pound of Turpentine a quarter of a pound melt them and stirre them well together and then dip linnen clothes therein and apply the searecloath as you shall haue occasion and note the more oyle you vse the more supler the searecloth is and the lesse oyle the stiffer it wi●l be Take a little blacke sope sault and hony and beate them well together and spread it on a browne paper and apply it to the bruise Take Mallowes and seeth them in the dregges of good Ale or milke and make a plaister thereof and apply it to the place swelled Take in the moneth of May henbane and bruise it well and put it into an earthen pot and put thereto a pint of sallet oyle and set it in the sunne till it be all one substance the annoynt the ach therewith Take halfe a pound of vnwrought wax as much Rozin one ounce of galbanum a quarter of a pound of Lethargie of gold 3. quarters of white Leade beaten to pouded and cearst then take a pint

the skinne of the hands very smooth take Almonds and beate them to oyle then take whole Cloues and put them both together into a glasse and set it in the sunne fiue or sixe dayes then strayne it and with the same annoynt your hands euerie night when you goe to bed and otherwise as you haue conuenient leasure To make that soueraine water which was first inuented by Doctor Steuens in the same forme as he deliuered the Receite to the Arch-bishop of Canturbury a little before the death of the said Doctor Take a gallon of good Gascoyne wine then take Ginger Galingale Synamon Nutmegges Graines Cloues brused Fennell seeds Carrawaie seeds Origanum of euery of them a like quantitie that is to say a dramme Then take Sage wild Margerom Peny-royaell Mints Red-roses Time Pellitory Rosemary wild-time Cammomill Lauender of each of them a handfull then bray the spices small and bruise the hearbs and put al into the wine let it stand so twelue houres only stirre it diuers times then distill it by a Lymbecke and keepe the first water by it selfe for that is the best then keepe the second water for that is good and for the last neglect it not for it is very wholesome though the worst of the three Now for the vertue of this water it is this it comforteth the spirits and vitall parts and helpeth all inward diseases that commeth of cold it is good against the shaking of the palsie cureth the contraction of sinnewes and helpeth the conception of women that be barraine it killeth the wormes in the body it cureth the cold cough it helpeth the tooth-ache it comforteth the stomacke and cureth the old dropsie it helpeth the stone in bladder and in the reines it helpeth a stinking breath And whosoeuer vseth this water moderately and not too often preserueth him in good liking will make him seeme young in old age With this water Docter Steuens preserued his owne life vntill such extreame age that he could neither goe nor ride and he continued his life being bed-rid fiue yeares when other Physicions did iudge he could not liue one yeare which he did coufesse a little before his death saying that if he were sicke at any time he neuer vsed any thing but this water only And also the Archbishop of Canterbury vsed it and found such goodnesse in it that hee liued till he was not able to drinke of a cup but sucked his drinke throug a hollow pipe of siluer This water will be much the better if it be set in the Sunne all Summer To make a cordiall Rosasolis take Rosasolis and in any wise touch not the leaues thereof in the gathering nor wash it take thereof foure good handfuls then take two good pints of Aqua●itae and put them both in a glasse or pewter pot of three or foure pints and then stop the same hard and iust and so let it hand three dayes and three nights and the third day straine it through a cleane cloth into another glasse or pewter pot and put thereto halfe a pound of Sugar beaten small fowre ounces of fine Licoras beaten into powder halfe a pound of sonud Dates the stones being taken out cut them and make them cleane and then mince them small and mixe all these together and stop the glasse or pot close and iust and drinke of it at night to bedward halfe a spoonefull with Ale or Beere but Ale is the better as much in the morning fasting for there is not the weakest body in the world that wanteth nature or strength or that is in a consumption but it will restore him againe and cause him to be strong and lustie and to haue a maruailous hungrie stomacke prouided alwaies that this Rosasolis be gathered as neare as you possibly can at the full of the moone when the sunne shineth before noone and let the roots of them be cut away Take the flowers of roses or violets breake them small and put them into sallet oyle and let them stand in the same ten or twelue dayes and then presse it Or otherwise take a quart of oyle Olyue and put thereto Sixe spoonefuls of cleane water and stirre it well with a slice till it waxe as white as milke then take two pound of red rose leaues and cut the white of the ends of the leaues away and put the roses into the oyle then put it into a double glasse and set it in the sun all the summer time and it is soueraine for any scalding or burning with water or oyle Or else take red roses new plucked a pound or two and cut the white ends of the leaues away then take may Butter and melt it ouer the fire w●th 2. pound of oyle olyue when it is clarified put in your roses and put it all in a vessell of glasse or of earthen and stop it well about that no ayre enter in nor out and set it in another vessell with water and let it boyle halfe a day or more and then take if forth and straine or presse it through a cloth and put it into glasse bottells● this is good for al manner of vnkind heates Take two or three pound of Nutmegges cut them small and bruse them well then put them into a pan and beate them and stir●e them about which done put them into a canuasse or strong linnen bagge and close them in a presse and presse them get out all the liquor of them which will be like manna then scrape it from the canuasse bagge as much as you can with a knife then put it into some vessell of glasse and stoppe it well but set it not in the sun for it will waxe cleane of it selfe within 10. or 15. dayes and it is worth thrice so much as the Nutmeggs themselues and the oyle hath very great vertue in comforting the stomacke and inward parts and asswaging the paine of the Mother and Cyatica Take the flowers of Spyke and wash them only in Oyle olyue and then stampe them well then put them in a canuasse bagge presse them in a presse as hard as you can take that which commeth out carefully and put it into a strong vessell of glasse and set it not in the sun for it will cleare of it selfe waxe fayre and bright and will haue a very sharpe odor of the Spike and thus you may make oyle of other hearbs of like nature as Lauender Camomile and such like Take an ounce of Masticke and an ounce of Olibanum pounded as small as is possible boyle them in oyle Olyue a quart to a third part then presse it and put it into a glasse after 10. or 12. dayes it will be perfect it is exceeding good for any cold griefe Thus hauing in a summary manner passed ouer all the most Phisicall chirurgicall notes which burtheneth the mind of our English House-wife beeing as much as needfull for the

colour blacke Take Apples and pare them and slice them thin from the chore into a pipkin with White-wine good store of suger cinamon a few saunders and rosewater and boile it till it be thicke then coole it and straine it and beate it very well together with a spoone then put it into the coffin as you did the pruen Tart and adorne it also in the same manner and this tart you may fill thicker or thinner as you please to raise the edge of the coffin and it carrieth the colour red Take good store of Spinage and boyle it in a Pipkin with White-wine till it be very soft as pap then take it and straine it well into a pewter dish not leauing any part vnstrained then put to it Rosewater great store of suger cinamon and boyle it til it be as thick as Marmalad then let it coole and after fill your coffin and adorne it and serue it in all points as you did your pruen-tart and this carrieth the colour Greene. Take the yelkes of egs and breake away the filmes and beate them well with a little creame then take of the sweetest and thickest creame can be got and set it on the fire in a cleane skillet and put into it suger cinamon and rosewater and then boyle it well when it is boild and still boyling stirre it well and as you stirre it put in the egs and so boyle it till it curdle then take it from the fire and put it into a strainer and first let the thin whay runne away into a by-dish then straine the rest very well and beate it well with a spoone and so put it into the Tart-coffin and adorne it as you did your Pruen-tart and so serue it this carrieth the colour yellow Take the whites of egs and beate thē with rose-water and a little sweet creame then set on the fier good thick sweete Creame and put into it suger cinamon rosewater and boyle it well and as it boyles stir it exceedingly and in the stirring put in the whites of egs then boile it till it curdle and after do in all things as you did to the yellow Tart and this carrieth the colour white and it is a very pure white and therfore would be adorned with red carraway Comfets Now you may if you please put all these seuerall colours and seuerall stuffes into one tart as thus If the tart be in the proportion of a beast the bodie may be of one colour the eyes of another the teeth of an other and the tallents of another and so of birds the bodie of one colour the eyes another the leggs of another and euery feather in the wings of a seuerall colour according to fancie and so likewise in Armes the field of one colour the charge of another according to the forme of the Coat-armour as for the mantles trailes and deuices about Armes they may be set out with seuerall colours of Preserues Conserues Marmalads and Goodinyaks as you shall find occasion or inuention and so likewise of Knots one traile of one colour and another of another and so of as many as you please Take sorrell spinage parsely and boile them in water till they be very soft as pop then take them vp and presse the water cleane from them then take good store of yelks of egs boild very hard and chopping them with the hearbs exceeding small then put in good store of currants suger and cynamon and stirre all well together then put them into a deep tart-coffin with good store of sweet butter couer it bake it like a pipin-tart adorne the lid after the baking in that maner also and so serue it vp Take a quart of the best creame and set on the fier and slice a loa●e of the lightest white bread into thin slices and put into it and let it stand on the fier till the milke begin to rise then take it off and put it into a bason and let it stand till it be cold then put in the yelkes of foure eggs and two whites good store of currants suger cinamon cloues mace and plenty of Sheepes suet finely shred and a good season of salt then trim your pot very well round about with butter and so put in your pudding and bake it sufficiently then when you serue it strow suger vpon it Take the best and sweetest creame and boile it with good store of Sugar and Cinamon and a little rose-rose-water then take it from the fire and put into it cleane pickt ryce but not so much as to make it thicke let it steepe therein till it be cold then put in the yelkes of sixe egges and two whites Currants Sugar Cinamon and Rose water and Salt then put it into a pan or pot as thinne as if it were a custard and so bake it and serue it in the pot it is baked in trimming the top with sugar or comfets There are a world of other Bak't meates and Pies but for as much as whosoeuer can doe these may doe all the rest because herein is contained all the Art of seasonings I will trouble you with no further repetitions but proceede to the manner of making of Banquetting stuffe and conceited dishes with other pretty and curious secrets necessary for the vnderstanding of our English Houswife for albeit they are not of general vse yet their true times they are so needfull for adornation that whosoeuer is ignorant therein is lame and but the half part of a compleat Hous-wife To make past of Quinces first boile your quinces whole and when they are soft pare them and cut the Quince from the core Then take the finest sugar you can get finely beaten a●d searsed and put in a little Ro●e-wa●er boile it together till it be thicke then put in the cut quinces and so boile them together till it bee stiffe enough to mold and when it is cold then role it print it A pound of Quinces will take a pound of sugar or neere thereabouts To make thinne Quince cakes take your Quince when it is boiled soft as before said and drie it vpon a Pewter plate with a soft heate and be euer stirring of it with a slice till it be hard then take fearced sugar quantity for quantity and strow it into the quince as you beate it in a woodden or stone morter And so roule them thinne print them To perserue Quinces first pare your quinces and take out the cores and boile the cores and parings altogether in faire water and when they beginne to be soft take them out and straine your liquor and put the waight of your quinces in sugar and boile the quinces in the sirrop till they be tender Then take them vp and boile your sirrop till it be thicke If you will haue your quinces red couer them in the boiling and if you will haue them white doe not couer them To make

Ipocras take a pottell of wine two ounces of good Cinamon halfe an ounce of ginger nine cloues and sixe pepper cornes and a nutmeg and bruise them and put them into the wine with some rosemary flowers and so let them steepe all night and then put in sugar a pound at least and when it is well setled let it runne through a woollen bag made for that purpose thus if your wine be clarret the Ipocras will be red if white then of that color also To make the best Ielly take calues feet and wash them and scald of the haire as cleane as you can get it then split them and take out the fat and lay them in water and shift them Then boile them in faire water vntill it will ielly which you shall know by now and then cooling a spoonefull of the broth when it will ielly then straine it and when it is cold then put in a pint of sacke and whole cinamon and Ginger slic't and sugar and a little rose water and boile all well together againe Then beate the white of an egge and put it into it and let it haue one boile more then put in a branch of rosemary into the bottome of your ielly bag and let it runne through once or twice and if you will haue it coloured then put in a little Townesall Also if you want calues feete you may make as good Ielly if you take the like quantity of Isingglasse so vse no Calues feet at all To make the best Leache take Isingglasse and lay it two houres in water● and shift it and boile it in faire water and let it coole Then take Almonds and lay them in cold water till they will blaunch And then stampe them and put to new milke and straine them and put in whole mace and ginger slic't and boile them till it taste well of the spice then put in your Isingglasse and sugar and a little rose-water And then let them all runne through a strainer Take Clarret wine and colour it with Townesall and put in sugar and set it to the fire Then take wheat bread finely grated and sifted and licoras Aniseeds Ginger and Cinamon beaten very small and searsed and put your bread and your spice altogether and put them into the wine and boile it and stirre it till it be thicke then mould it and print it at your pleasure and let it stand neither two moist nor two warme To make red Marmelade of Quinces take a pound of Quinces and cut them in halfes and take out the cores and pare them then take a pound of sugar and a quart of faire water and put them all into a pan and let them boile with a soft fire and sometimes turne them and keep them couered with a Pewter dish so that the teane or aire may come a little out the longer they are in boiling the better colour they will haue and when they be soft take a knife and cut them crosse vpon the top it will make the sirrop goe through that they may be all of a like colour then set a little of your sirrop to coole and when it beginneth to bee thicke then breake your quinces with a slice or a spoone so small as you can in the pan and then strow a little fine sugar in your boxes bottome and so put it vp To make white Marmalade you must in all points vse your quinces as is before said onely you must take but a pint of water to a pound of Quinces and a pound of suger and boile them as fast as you can and couer them not at all To make the best Iumbals take the whites of three egges and beate them well and take of the viell then take a little milke and a pound of fine wheat flower and sugar together finely sifted and a few Aniseeds well rubd and dried and then worke altogether as stiffe as you can worke it and so make them in what formes you plea●e bake them in a soft ouen vpon white Papers To make Bisket bread take a pound of fine flower and a pound of sugar finely beaten and s●arsed and mix them together Then take eight egges and put foure yelkes beate them very well together then strow in your flower and sagar as you are beating of it by a little at once it will take very neere an houres beating then take halfe an ounce of Anisseedes and let them be dried and rubbed very cleane and put them in then rub your Bisket pans with cold sweet butter as thinne as you can and so put it in and bake it in an ouen But if you would haue thinne Cakes then take fruit dishes and rub them in like sort with butter and so bake your Cakes on them and when they are almost bak't turne them and thrust them downe close with your hand Some to this Bisket bread will adde a little Creame and a few Coriander seedes cleane rubd and it is not amisse but excellent good also To make Iumbals more fine and curious then the former and neerer to the taste of the Macaroone take a pound of sugar beate it fine then take as much fine wheat flower and mixe them together then take two whites and one yelke of an egge halfe a quarter of a pound of blaunched Almonds then beat them very fine altogether with halfe a dish of sweet butter and a spoonefull of rosewater and so worke it with a little Creame till it come to a very stiffe past then roule them forth as you please And hereto you shall also if you please adde a few dried Aniseedes finely rubbed and strewed into the past To make drie sugar Leache blaunch your Almonds and beate them with a little rose-water and the white of one egge and you must beate it with a great deale of suger and worke it as you would worke a peece of past then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleauing too To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinomon beaten and fearsed halfe a pound of sugar then beat your Almonds and strew in your sugar and Cinamon till it come to a Paste then roule it and print it as aforesaid To make an excellent fresh Cheese take a pottle of Milke as it comes from the Cow and a pint of Creame then take a spoonefull of runnet or earning and put it vnto it and let it stand two houres then stirre it vp and put it into a fine cloth and let the whay draine from it then put it into a bowle and take the yelke of an egge a spoonefull of rosewater and bray them altogether with a very little salt with Sugar and Nutmegs and when all these are braied together and searst mix it with the curd and then put it into a Cheese-fatt with a very fine cloth To make course

Ioynt or sinnewes sprung or strained A bath for broken bones A generall bath for clearing the skin and camforting the body A soueraine helpe for broken bones For any Feuer To expell heate in a Feuer The royall medicine for Feuers Another OF Oyle of Swallowes To make oile of cammomile To make oyle of La●endar To make smooth ●āds To make Doctor Steuens water Arestoratiue of Rosasol●● Additions to the Oyles To make oyle of Roses or Violetts To make oyle of Nutmeggs To make perfect oyle of Spyke To m●ke oyle of Masticke She must know all Hearbs Her skill in the Garden Transplanting of Hearbs Choice of seedes Prosperity of seedes Gathering of seeds OF Cookery and the parts thereof Of Sallats Simple Sallats Of compound Sallats Another compound Sallat An excellent boiled Sallet Of preseruing of Sallets The making of strange Sallats Sallats for shew only Of Friscases and Quelque choses Of simple Fricases Best Collops and Egges Of the compound friecases To make the best Tansey The best Fritters The best Pancake Veale toasts To make the best panperdie To make any quelquechose Additions to the houswifes Cookerie To make Fritters To make the best white Puddings Puddings of a Hogs Liuer To make bread Puddings Rice Puddings Another of Liuer Puddings of a Calues Mugget A Blood Pudding Linkes OF Boild meates ordinarie Pottage without sight of hearbs Pottage without hearbs Pottage with whole hearbs To make ordinary stewd broth A fine boild meate To boile a Mallard To make an excellent Olepotrige To make the best white broath To boile any wild Fowle To boile a legge of Mutton An excellent way to boile Chickens A broth for any fresh Fish Additions To boyle meates A Mallard smoard or a Hare or old Conie To stew a Pike To stew a Lambs head and Purtenance A Brest of Mutton stewed To stew a Neats foote Of Roast-meats Obseruations in roast meates Spitting of rost meates Temperature of fire The complexions of meats The best bastings of meates The best dredging To know when meat is enough Roasting mutton with oisters To roast a legge of mutton otherwise To rost a Gigget of Mutton To rost Oliues of Veale To roast a Pigge To roast a pound of butter well To roast a pudding on a spit To roast a chine of Beefe loyne of Mutton Larke and Capon at one fire and one instant To roast Venison To rost fresh Sturgeon Ordering of meates to be roasted To roast a Calues Vdder To roast a Fillet of Veale OF Sauces and first for a rost Capon or Turkie Sauce for a Hen or Pullet Sauce for Chickins Sauce for a Phesant or Patridge Sauce for a Quaile Raile or big bird Sauce for Pigeons A generall sauce for wild Fowle Sauce for greene geese Sauce for a stubble goose ●●uce for a ●wan Bitter Shoueler or large Fowle Sauce for a Pig Sauce for Veale Additions vnto Sauces Sops for Chickens Sauce for a Turkie The best Gallantine Sauce for a Mallard OF Carbonados What is to be carbonadoed The maner of carbonadoing Of the toasting of Mutton Additions vnto Carbonados A rasher of Mutton or Lambe To carbonado Tongues Additions for dressing of Fish To souce any fresh fish To boyle small fish To boyle a Gurnet or Rochet To bake a Carpe To bake a Tench To stew a Trout To bake Eeles Of The pasterie and baked meates Of the mixture of pasts Of puff past Of baking Red. deere or Fallow or any thing to keepe cold To bake beefe or mutton for Venison To bake a Custarde or Dowset To bake an Oliue pye To make a Marrow-bone Pie To bake a Chicken pie Additions to the Pasterie Venison of Hares To bake a Hare pie A Gammon of Bacon pie A Herring pie A Ling pie A Foolé A Trifle A Calues foote pie Oyster pie To recouer Venison that is tainted A Chewet pie A minc`t pie A Pippen pie A Warden pie or quince pie To preserue quinces to bake all the yeere A Pipin Tart. A codlin Tart. A Codling pie A Cheerrie Tart. A Rice Tart. A Florentine A Pruen Tart. Apple Tart. A Spinage Tart. A yellow Tart. A white Tart. An hearbe Tart. To bake a pudding pie A Whitepot Of banquetting stuffe and conceited dishes To make past of Quinces To make thin quince cakes To preserue Quinces To make Ipocras To make iellie To make Leache To make ginger bread Marmalad of quinces red Marmalad white To make Iumbals To make Bisket bread To make finer iumbals To make dry sugar leach To make Leach Lumbarde To make a fresh Cheese To make course ginger bread To make quince Cakes ordinary To make Cinamon sticks To make Cinamon water To make wormewood water To make sweete water Another way To make date Leache To make sugar Plate To make spice Cakes To make a Banbury Cake To make the best March Pane. To make paste of Genoa or any other paste To make any Conserue To make Conserue of Flowers To make Wafers To make Marmalade of Oranges Additions to Banqueting stuffe To make fine Cakes Fine bread To preseru● Quinces for kitchin seruice To make Epocras To preserue quinces Conserue of quinces To keepe quinces all the yeere Fine Ginger Cakes To make Sucket Course Ginger-bread Ordering of Banquets Ordering of great Feasts and proportion of expence OF Distillations The nature of waters Additions to distillations To distill water of the collour of the hearbe o● flower you desire To make aquauita Another excelent aquauitoe To make aqua composita A very principall aqua-composita To make the emperiall water To make Cinamon-water Sixe most pretious waters which Hypocrates made and sent to a Queene sometimes liuing in England The vertues of seuerall waters An excellent water for perfume To perfume Gloues To perfume a Ierkin To make Washing Bals. To make a muske Ball. A perfume to burne To make Pomanders To mke Vinegar To make dry vinegar To make veriuyce Additions to concei●ed secrets To make sweete powder for baggs To make sweete bags To make sweet water A very rare and pleasant Damaske water To make the best vinegar To perfume Gloues OF The ordring● preseruing and helping of all sorts of Wines and first of the choice of sweet Wines To make Muskadine and giue it a Fla●●r How to ●●auer Muskadine To aparill Muskadine when it comes new in to be fined in 24 houres To make white Bastard To helpe Bastard being eager To make Bastard white and to rid●way Laggs A remedie for Bastard if it pricke To make Malmsey To shift Malmsey and to rid away ill W●●es If Sack want his colour For Sack that is tawnie For Sack that doth rape and is browne To colour Sacke or any White-wine If Allegant be growne hard For Allegant that is sower How to order Renish wine Of what countries VVines are by their names Notes of gadging of Wines Oyles and Liquors The markes of gadging The Contēts of all manner of Gascoyne wine and others To chuse Gascoyne wines To remedy Clarret wine that hath lost the Colour A remedy for Gascoine wine that hath lost his colour A remedy for white wine that hath lost his colour For white wine that hath lost his colour A remedy for Clarret or white wine that drinks foule For red wine that drinke faint For red wine that wants colour To make Tyre If Ossey cōpleate or Caprock haue lost their colour Of mak●ng woollē cloth Of toasing wooll The dying of wooll To die wooll blacke To die wooll of haire colour To die wooll redde To die wooll blew To die a Puke To die a Sinder colour To die green or yellow Handling of wooll after dying The mixing of colours Mixing of three colours Of the oiling of wooll The quantity of Oile Of the tumming of wooll Of spinning wooll The diuersities in spinning Winding of woolle● yarn● Of warping Cloth Of weauing cloth walking dressing it Of linnen cloath The ground best to sow hemp on The tillage of the groūd Of sowing of hempe or flaxe Of weeding hempe and flaxe The pulling of hempe or flaxe The ripening of hemp and flaxe The watering of hemp or flaxe The time it shall lie in the water Of washing out of Hempe or Flaxe Speciall ordering of Flaxe The braking for Hempe Flaxe The drying of hēp or flaxe When it is brak't enough Diuersity of brakes Of swingling hempe and flaxe Vse of swingle tree first ●urds The second swingling Of beating hempe Of heckling hempe Dressing of hempe more fine Of heckling flaxe The dressing of flaxe to the finest vse Of the spinning of hempe Of reeling yarne Of the scowring of yarne Bucking of yarne Whitening of yarne Of winding yarne Of warping and weauing The scowring and whiting of Cloth Of Kine Bignesse of Kine Shape of Kine The breed of Kine Depth of milke in Kine Quantity of Milke Of the going dry of Kine Of the gentlenes of Kine Of kindlines in Kine The best time to calue in for the dairy or breede Roaring of Calues The generall vse of Dairies The howers of milking Manner of milking The ordering of milk Ordering of milk vessels Silling of milke Profits arising from milke Of butter Of fleeting Creame Of keeping Creame Of churming Butter and the daies Manner of churming Helps in churning The handling of butter Clensing of butter Seasoning of Butter Of May butter Of powdering vp or potting of Butter Of great dairies and their customes When to pot butter Vse of Buttermilke Of Butter-milke Curds Of Whigge Of Cheese Of the Cheslep bag or runnet Seasoning of the runnet To make a new-mike cheese compound Cheese of two meales Cheese of one meale Of f●●ttle Cheese Of floaten milk-cheese Of eddish cheese Of whey and the pr●fits Of whey curds Election of Corne for Malt. Of the Malt house and the situation Of Malt-flowres Imperfect Flowres Of the Kilne and the building thereof The perfit Kilne Bedding of the Kilne Of fuell for the drying of Malt The making of the Garners The making of cesternes The manner how to make Malt. The drying of Mault The dressing of Malt. Obseruations in the making of Malt. Of Oate-meale Vertue of Oates to Cattell Vertue of oates Making of oate-meale The vertues of oate-meale Diuersities of drinkes Strong beere Of ordinary ry Beere Of brewing ordinary Beere Of brewing the b●st March beere Brewing of strong ale Brewing of Bottle Ale Of making Perry or Cyder Of Baking Ordering of Meals Baking manchets Baking cheate bread Baking of brown bread Generall obseruations in the brew-hause and Bake-house