pound more and then they will be faire large And halfe a pounde of Annis seeds with two pound of sugar wil make fine small comfits You may also take a quarter and a halse of annis seedes and three pound of sugar or halfe a pounde of annis seedes and foure pounde of sugar Do the like in Coriander seedes Melt your sugar in this maner viz. Put three pounds of your powder sugar into the bason and one pinte of cleane running water thereunto stirre it well with a brasen slice vntill all be moist and well wet then set it ouer the fire without smoak or flame and melt it well that there bee no whole gristie sugar in the bottome and let it seeth mildelye vntill it will streame from the ladle like Turpentine with a long streame and not drop then it is come to his decoction let it seeth no more but keepe it vpon hot imbers that it may run from the ladle vpon the seedes To make them speedily Let your water be seething hot or seething put powder of sugar vnto the cast on your sugar boyling hote haue a good warme fire vnder the hanging bason Take as much water to your sugar as will dissolue the same Neuer skim your sugar if it bee cleane and fine Put no kind of starch or amylum to your sugar Seeth not your sugar too long for that will make it black yellow or tawnie Moue the seeds in the hanging bason as fast as you can or may when the sugar is in casting At the first coate put on but one halfe spoonfull with the ladle and all to moue the bason moue stirre and rub the seedes with thy left hand a pretie while for they will take sugar the better dry them well after euerie coate Do this at euerie coate not only in mouing the bason but also with the stirring of the comfits with the left hand and drying the same thus dooing you shall make great speed in the making as in euerie three houres you may make three pound of comfits And as the comfits do increase in greatnes so you may take more sugar in your ladle to cast on But for plaine comfits let your sugar be of a light decoction last and of a higher decoction first not too hote For crispe and ragged comfits make your sugar of a high decoction euen as high as it may run from the Ladle and let fall a foote high or more from the ladle and the hoter you cast on your sugar the more ragged will your comfets be Also the comfets will not take so much of the sugar as they will vpon a light decoction and they will keepe their raggednesse long This high decoction must serue for eight or ten coats in the end of the worke and put on at euerie time but one spoonful and haue a light hand with your bason casting on but little sugar A quarter of a pounde of Coriander seeds and three pounds of sugar will make greate huge and big comfets See that you keepe your sugar alwaies in good temper in the bason that it burne not into lumpes or gobbets and if your sugar be at anie time too high boyled put in a spoonfull or two of water keepe it warily with the ladle and let your fire alwaies bee without smoake or flame Some commende a ladle that hath a hole in it to let the sugar run through of a height but you may make your comfites in their perfect forme and shape only with a plaine ladle When your comsites be made set your dishes with your comfits vppon papers in them before the heat of the fire or in the hot sun or in an Ouen after the bread is drawen by the space of an houre or two and this will make them very white Take a quarter of a pounde of Annis seedes and two pound of sugar and this proportion will make them verie great and euen a like quantity take of Carroway seede Fennell seede and Coriander seede Take of the finest Cinamon and cut it into prettie small sticks beeing drye and beware you wette it not for that deadeth the cinamon and then worke as in other comfits Do this with Orenge rindes likewise Worke vpon ginger cloues and Almonds as vpon other seeds The smaller that Annis seede comfits be the fairer the harder and so in all other Take the powder of fine Cinamon two drammes of fine muske dissolued in a little water one scruple mingle these altogether in the hanging bason and cast them vppon sugar of a good decoction then with thy left hand moue it to and fro and drie it wel doe this often vntill they bee as great as poppie seeds and giue in the ende three or foure coates of a light decoction that they may be round and plaine with an high decoction you may make them crispe You must haue a coorse searce made for the purpose with haire or with parchment full of holes to part and diuide the comfets into seuerall sorts To make paste for comfets Take fine grated breade foure ounces fine elect Cinamon powdred half an ounce fine ginger powder one dramme saffron powdred a little white sugar two ounces a fewe spoonfuls of borrage water seeth the water and the sugar together and put to the saffron then first mingle the crummes of bread the spices well together dry thē put the liquor scalding hote vpon the stuffe being hot labour it with thy hand and make balles or other formes therof dry them and couer them as comfets Coriander seeds two ounces sugar one pound and a halfe maketh very faire comfets Annis seeds three ounces sugar halfe a pound or annis seedes two ounces and sugar 6. ounces will make faire comfits Euerie dram of fine Cinamon will take at the least a pound of sugar for biskets and likewise of sugar or ginger powder Halfe an ounce of grosse Cinamon wil make almost three drams of fine powder searced after it is well beaten Sugar powder one ounce will take at the least a pound of sugar to make your biskets faire Carrowaies will be faire at 12. coates Put into the sugar a little Amylum dissolued for fiue or six of the last coates and that will make them exceeding crispe and if you put too much Amylum or starch to the comfits which you woulde haue crispe it will make them flat and smooth In anie other confection of pasted sugar mixed with gum Dragagant put no kinde of Amylum beware of it for it will make thy worke clammie To make redde comfits seeth 3. or foure ounces of brasell with a little water take of this red water 4. spoonfulls of sugar one ounce and boile it to his decoction then giue 6. coates and it will bee of a good colour or else you may turn so much water with one dramm of turnesole doing as before To make greene comfits seeth sugar with the iuice of beets To make them yellow seeth saffron with sugar In making of
comfits alwaies when the water doth seeth then put in your sugar powder and let it seeth a little vntill it bee cleane dissolued and boyled to his perfect decoction that the whitenesse of the colour be clean gone and if you let it settle you shall see the sugar somwhat clear For biskets take two spoonfulls of liquor of sugar searced in a course searce one dram and of sugar powder to be melt cast one ounce This donne will make the biskets somewhat faire and somewhat greater then poppie seeds Aliter Take sugar powder foure drams sugar to cast foure ounces with liquor sufficient lay golde or siluer on your comfits Euery dramm of sugar powder will take an ounce of sugar to be cast 8. drammes make one ounce To thus much powder for biskets take half a pound of sugar to cast theron Coriander seedes a quarter of a pound sugar 3. pound Coriander seedes halfe a pound sugar 3. drams will make faire comfits For biskets Annis seeds halfe a pound Fennel seeds a quarter of a pound and sugar two pound sufficeth In sixe or eight of the last coats put in two spoonefuls of sugar verie hot to make them crispe To one pound of sugar take 9. ounces of water 55. To make a cullis as white as snowe and in the nature of gellie Take a cocke scalde wash and drawe him cleane seethe it in vvhite vvine or rhenish vvine skuÌ„ it cleane clarifie the broth after it is strayned then take a pinte of thicke and svveete creame straine that to your clarified broth and your broth vvill become exceeding faire and vvhite then take powdred ginger fine vvhite sugar Rose vvater seething your cullis vvhen you season it to make it take the colour the better 56. To make Wafers TAke a pinte of flowr put it into a little creame with two yolkes of egges and a little rose-vvater vvith a little scarced cinamon and sugar vvorke them altogether and bake the paste vppon hote Irons 57. To make Almond butter BLanch your almonds beate them as fine as you can with faire water 2. or three houres then straine them through a lynnen cloth boyle them with Rosewater whole mace and annis seedes till the substance be thicke spreade it vpon a faire cloth dreining the whey from it after let it hang in the same cloth some fewe houres then straine it and season it with Rosewater and sugar 58 A white gelly of Almonds TAke Rosewater gum Dragagant dissolued or Isinglasse dissolued and some Cinamon grossely beaten feethe them altogether then take a pounde of almonds blanch and beate them fine with a little faire water drie them in a faire cloth and put your water aforesaid into the Almonds seeth them together and stir them continually then take them from the fire wheÌ„ all is boiled to a sufficient height 59. To make Leach SEeth a pinte of Creame and in the seething put in some dissolued Isinglas stirring it vntil it be very thicke then take a handfull of blanched Almonds beat them and put them in a dish with your Creame seasoning them with sugar and after slice it and dish it 60. Sweete Cakes without eyther spice or sugaâ— SCrape or washe your Parsneps cleane slice them thinne drie them vpon Canuas or networke frames beat them to powder mixing one thirde thereof with two thirds of fine wheat flower make vp your paste into coates and you shall finde them very sweete and delicate 61. Roses and Gilloflowres kept long COuer a Rose that is fresh and in the bud and gathered in a faire day after the dewe is ascended with the whites of egges well beaten presently strew theron the fine powder of scarced sugar and put them vp in luted pots setting the pots in a coole place in sand or grauell With a fillip at any time you may shake off this inclosure 62. Grapes growing all the yeare PVt a Vine stalke through a Basket of earth in December which is likely to be are Grapes that yeare and when the Grapes are ripe cut off the stalk vnder the basket for by this time it hath taken roote keepe the basket in a warme place and the grapes will continue fresh and faire a long time vpon the vine 63. How to drie Rose leaues or any other single flâ—wer without wrinkling IF you would performe the same well in rose leaues you must in rose time make choise of such roses as are neither in the bud nor full blown for these haue the smothest leaues of al other which you must especially cull choose from the rest Then take right Callis sand wash it in some chaÌ„ge of waters and drie it throughly well either in an ouen or in the sunne and hauing shallow square or long boxes of 4.5 or 6. inches deepe make first an euen lay of sande in the bottome vpon the which lay your rose leaues one by one so as none of them touch other till you haue couered all the sand then strowe sand vpon those leaues till you haue thinly couered them all theÌ„ make another lay of leaues as before and so lay vpon lay c. Set this box in some warme place in a hot sunnie day and commonly in two hot sunnie dayes they will bee through drie then take them out carefully with your hand without breaking Keepe thefe leaues in Iarre glasses bound about with paper neere a chimney or stoue for feare of relenting I finde the red rose leafe best to be kept in this manner also take awaye the stalkes of pansies stocke gilloflowers or other single flowers pricke them one by one in sande pressing downe their leaues smooth with more sande layde eueÌ„ly vpon them And thus you may haue Rose leaues and other flowers to lay about your basons windows c. all the winter long Also this secret is very requisite for a good simplifier because he may drie the leafe of any hearbe in this manner and lay it being drie in his Herball with the simple which it representeth wherby hee may easily learne to knowe the names of all simples which he desireth 64. Clusters of Grapes kept till Easter CLusters of grapes hanging vpon lines within a close presse will last till Easter if they shrinke you may plumpe them vpp with a little warme water before you eat them Some vse to dip the endes of the stalkes first in pitch some cut a branch of the vine with euery cluster placing an apple at each end of the branch now and then renewinge those Apples as they rot and after hanging them within a presse or cupbord which would stand in such a roome as I suppose where the grapes might not freez for otherwise you must be forced now and then to make a gentle fire in the room or else the grapes will rot and perish 65. How to keepe Walnuts a long time plumpe and fresh MAke a laye of the drie stampings of crabs when the veriuice is pressed from them couer that lay with Walnuts and vpon
delicate Spirite of each of the saide aromaticall bodies 4. Spirit of wine tasting of what vegetable you please MAcerate Rosemarie Sage sweet fennell seedes Marierom Lēmon or Orenge pils c. in spirit of wine a day or two and then distill it ouer againe vnlesse you had rather haue it in his proper colour for so you shall haue it vpon the first infusion without any farther distillation and some young Alchimists doe holde these for the true spirits of vegetables 5. How to make the water which is vsually called Balmewater TO euery gallon of claret wine put one pound of green balm Keep that which commeth first is clearest by it selfe and the second whiter sort which is weakest and commeth last by it selfe distill in a pewter limbeeke luted with paste to a brasse pot Drawe this in May or Iune whē the herb is in his prime 6. Rosa-solis TAke of the hearbe Rosa-solis gathered in Iuly one gallon pick out all the black moats from the leaues dates halfe a pounde Cinamon Ginger cloues of each one ounce graines half an ounce fine sugar a pound and a halfe red rose leaues greene or dryed foure handfuls steepe all these in a gallon of good Aqua Composita in a glasse close stopped with waxe during twentie daies shake it wel together once euerie two daies Your sugar must be powdred your spices brused onely or grosselie beaten your dates cut in long slices the stones taken awaie If you adde two or three graines of Amber greece and as much muske in your glasse amongst the rest of the ingredientes it will haue a pleasant smel Some adde the gum amber with coral and pearl finely poudred and fine leafe golde Some vse to boyle Ferdinando bucke in Rosewater till they haue purchased a faire deepe crimson colour and when the same is cold they colour their Rosa-solis and Aqua Rube a therewith 7. Aqua Rubea Take of muske sixe graines of Cinamon and ginger of each one ounce white sugar candy one pounde pouder the sugar and bruse the spices grossely binde them vp in a cleane linnen cloth and put them to infuse in a gallon of Aqua cōposita in glasse close stopped twentie foure houres shaking them togither diuers times then put thereto of turnesole one dram suffer it to stand one houre and then shake al together then if the colour like you after it is setled poure the cleerest forth into an other glasse but if you wil haue it deeper coloured suffer it to worke longer vppon the turnesole 8. Steeuens Aqua composita TAke a gallō of Gascoign wine of ginger galingale cinamō nutmegs graines Annis seeds fennel seeds and carroway seeds of each a dram of Sage mints red Roses Time Pellitorie Rosemary wild thime camomil lauender of each a handfull braie the spices small and bruise the herbs letting them macerate 12. houres stirring it now and then then distill by a limbecke of pewter keeping the first cleare water that cōmeth by it self so likewise the second You shal draw much about a pinte of the better sort from euery gallon of wine 9. Vsquebath or Irish aqua vitae TO euery gallon of good Aqua composita put two ounces of chosen liquerice bruised and cut into small peeces but first clensed from all his filth and two ounces of Annis seeds that are cleane bruised let them macerate fiue or sixe daies in a wodden Vessel stopping the same close and then draw off as much as will runne cleere dissoluing in that cleare Aqua vitae fiue or six spoonfuls of the best Malassoes you can get Spanish cute if you can get it is thought better then Malassoes then put this into another vessell and after three or foure daies the more the better when the liquor hath fined it self you may vse the same some adde Dates Raisons of the sun to this receipt those groundes which remaine you may redistill and make more Aqua composita of them of that Aqua cōposita you may make more Vsque bath 10. Cinamon-water HAuing a Copper bodie or brasse pot that will holde 12. gallons you may well make 2. or 3. gallons of Cinamon water at once Put into your body ouernight 6. gallons of conduit water and two gallons of spirit of wine or to saue charge two gallons of spirit drawne from wine lees Ale or lowe wine or sixe pound of the best and largest Cinamon you can get or else eight pound of the second sort wel brused but not beaten into pouder lute your Lymbeck begin with a good fire of wood coals till the vessel begin to distil then moderate your fire so as your pipe may drop apace and run trickling into the receiuer but not blow at anie time it helpeth much heerein to keep the water in the bucket not too hot by often change thereof it must neuer be so hot but that you may well indure your finger therein Then diuide into quart Glasses the spirit vvhich first ascendeth and vvherein you finde either no taste or a very small taste of the Cynamon then may you boldely after the spirit once beginneth to come strong of the cinamō draw vntill you haue gotten at the least a Gallon in the receiuer and then diuide often by halfe pintes and quarters of pintes least you drawe too long which you shall knowe by the faynte taste and milky coulour which distilleth in the ende this you must nowe and then taste in a spoone Now when you haue drawen so much as you finde good you may adde thereunto so much of your spirit that came before your Cinamon water as the same will well beare which you must find by your taste But if your spirit and your Cinamō be both good you may of the aforesaid proportion wil make vp two gallons or two gallons and a quarte of good Cinamon water Heere note that it is not amisse to obserue which glasse was first filled with the Spirit that ascended and so of the second thirde and fourth and when you mix begin with the last glasse first so with the next because those haue more taste of the Cinamon then that which came first and there fore more fit to bee mixed with your Cinamon water And if you meane to make but 8. or 9 pintes at once then begin but with the halfe of this proportion Also that spirit which remaineth vnmixed doth serue to make Cinamon water the second time This way I haue often proued found most excellent take heede that your Limbecke be cleane and haue no maner of sent in it but of wine or Cinamon and so likewise of the glasses sunnelles and pots which you shall vse about this worke 11. How to distill Isop thime lauender Rosemary c. after a new and excellent manner HAuing a large Pot containing 12. or 14 gallons with a Limbecke to it or else a copper body with a serpentine of 20 or 24. gallons and a copper heade beeing such a vessell as
and put it in a glasse coueing it with May-dewe and so reserue it to your vse Let the mallowe rootes be two or three daies dryed in the shade before you vse them This I had of a great profes sour of Arte and for a rare and dainty secret as the best fucus this day in vse 14. Another minerall ficussor the face INcorporate vvith a woodden pestle and in a woodden mortar with great labour foure ounces of sublimate and one ounce of crude Mercury at the least sixe or eight houres you cannot bestowe too much labor herein then with often change of colde water by ablution in a glasse take awaie the salts from the sublimate change your water twise euery day at the I-ast and in seauen or eight daies the more the better it will bee culcified and then it is prepared Lay it on with the oyle of white poppey 15. To take away chilblanes out of the hands or feete BOyle halfe a pecke of Oates in a quart of water till they waxe drie then hauing first annointed your handes with some good Pomatum well chafed them hold them within the oates as hotte as you may well suffer them couering the bowle wherein you put your handes with a double cloth to keep in the steame of the oats Do this three or foure times and you shal finde the effect The same Oates wiâ—l serue to bee sodden with freshe water three or foure times 16. To helpe a faâ—e that is red or pimpled DIssolue common salte in the iuice of Lemmons and with a linnen cloth pat the patients face that is full of heate or pimples It cureth in a few dressings 17. Aliter TAke of those little whelkes or shels which some do call giny money wash fiue or sixe of theÌ„ beate them to fine powder and infuse the iuyce of Lemmons vpon them it will presently boyl but if it offer to boyle out of your glasse then stop the mouth therof with your finger or blow into it This will in a short time bee like an ointment with which you must anoint the heate or pimples of the face often times in a daye till you find helpe As the ointmeÌ„t dryeth put more iuyce of Lemmons to it I his of an outlandish Gentlewoman and it is an asiured remedy if the heate bee not very extreme Some haue found by experience that bathing of the face with hote vinegar euery night when they go to bed doth mightily repell the humour 18. Aliter QVilt baye salte well dryed and powdered in double linnen sockes of a prettie bignesse let the patient weare them in wide hose and shooes day and night by the space of fourteene dayes or till he be well euery morning and euening let him drie his sockes by the fire and put them on againe This helped M. Foster an Essex maÌ„ and an Atturney of the Common pleas within these few yeares but now deceased whâ—se face was for many yeares together of an exceedinge highe and firye colour of my owne knowledge and had spent much money in Physicke without anie successe at all vntill he obtained his remedie The patient must not take any wet of his feete during the cure 19. Aliter optime TAke halfe a pound of white distilled vinegar two newe laid Egges with their shelles two spoonfuls of the flowers of brimstone let these macerate in the vinegar by the space of three dayes then take out the Egges and pricke them ful of holes with a needle but not too deepe least any of the yolke shoulde happen also to issue let that liquor also mixe with the vinegar then straine all through a fine cloath and tye vp the brimstone in the cloth like a little ball dippe this ball in the strained liquor when you vse it and pat it on the place three or foure times euerie daye and this will cure any red face in twelue or fourteene dayes Some do also commende the same for an approued remedie against the morphew the brimstone bal must be kept in some close thing from the ayre 20. How to take away any pimple from the face BRimstone ground with the oyl of Turpentine and applied to any pimple one houre maketh the flesh to rise spungeous which being annointed with the thicke oyle of butter that ariseth in the morning from new milke sodden a little ouer night will heale and scale away in a fewe daies leauing a faire skinne behinde This is a good skinning salue 21. To helpe any Morphew sunburning itch or red face STeepe two sliced Lemmons being large and faire in a pinte of Condu it water leaue them foure or fiue daies in infusion couering the water then straine the water and dissolue therein the quantitie of a hasell nut of sublimate some hold a dramme a good proportion to a pinte of water finely powdered let the patient wet a cloth therein and rub the place where the griefe is euery morninge and euening a little till the hew doe please hee you may make the same stronger or weaker according to good discretion 22. For the Morphew TAke a pinte of distilled vinegar laie therein two newe laid egges whole with their shelles three yellowe Docke rootes picked and sliced two spoonefulls of the flowers of brimstone and so let all rest three daies and then vse this liquour with a cloth rubbing the place three or 4. times euerie daye and in three or foure dayes it commonly helpeth put some bran in your cloth before you moisten your cloth therein binding it vp in forme of a little ball This of Maister Rich of Lee who helped himselfe and a gallant Ladie therewith in a few dayes 23. To take away the freckles in the face WAsh your face in the wane of the moon with a spunge morninge and euening with the distilled water of elder leaues lettinge the same drie into the skinne Your water must bee distilled in Maie This is of a Trauailer who hath cured himselfe thereby 24. To cure any extreame bruise vpon a sire fall on the face or any other meÌ„ber of the body PResently after the fall make a greate fire and applie hote cloathes one after another without intermission the patient staÌ„ding neere the fire for one houre and a halfe or till the swelling be cleane abated This I knewe proued with good successe in a maid that fell downe a paire of staires whereby all her face was extremely dis figured Some holde opinion that the same may bee perfourmed with clothes wet in hote water and wroonge out againe before application Then to take away the chaungeable colours which doe accustomablie followe all bruises shred the roote of a greene or growing flower deluce beate it with red rose water and grinde it till it come to a salue apply the same in a fewe houres it taketh away all the colours but if it lie too long it will rayse pimples and therefore so soone as the colours be vanished immediately remooue the salue 25. How to keepe the teeth cleane CAlcine