all the Winter 213. To make Rasberry-Cream When you have boyled your Cream take two Ladle-fuls of it being almost cold bruise the Rasberries together and season it with Sugar and Rose-water and put it into your Cream stirring it altogether and so dish it up 214. To make Snow-Cream Break the whites of six Eggs put thereto a little Rose-water beat them well together with a bunch of Feathers till they come perfectly to resemble Snow then lay on the said Snow in heaps upon other Cream that is cold which is made fit for the Table you may put under your Cream in the bottom of the Dish part of a penny Loaf and stick therein a branch of Rosemary or Bays and fill your Tree with the said Snow to serve it up 215. To make Hydromel Take eighteen quarts of Spring-water and one quart of Honey when the water is warm put the Honey into it when it boyls up scum it very well even as long as any scum will rise then put in one Race of Ginger sliced in thin slices four Cloves and a little sprig of green Rosemary boyl all together an hour then set it to cool till it be Blood-warm and then put to it a spoonful of Ale-yeast when it is work'd up put it into a Vessel of a fit size and after two or three days Bottle it up you may drink it in six weeks or two Moneths 216. To make a whipt Syllabub Take the whites of two Eggs and a pint of Cream with six spoonfuls of Sack and as much Sugar as will sweeten it then take a Birchen Rod and whip it as it riseth in froth scum it and put it into the Syllabub-pot so continue it with whipping and scumming till your Syllabub-Pot be full 217. To make Marmalade of Cherries Take four pound of the best Kentish Cherries before they be stoned to one pound of pure Loaf-Sugar which beat into small powder stone the Cherries and put them into a Preserving-Pan over a gentle Fire that they may not boyl but dissolve much into Liquor Take away with the spoon much of the thin Liquor leaving the Cherries moist enough but not swimming in clean Liquor then put to them half your Sugar and boyl it up quick and scum away the Froth that riseth when it is well incorporated and clear strew in a little more of the Sugar and continue so by little and little till you have put in all your Sugar which will make the Colour the fairer when they are boyled enough take them off and bruise them with the back of a spoon and when they are cold put them up in Pots 218. To make a Flomery-Caudle When Flomery is made and cold you may make a pleasant and wholesome Caudle of it by taking some lumps and spoonfuls of it and boyl it with Ale and White-Wine then sweeten it to your taste with Sugar There will remain in the Caudle some lumps of the Congealed Flomery which are not ingrateful 219. To Preserve Fruit all the Year Put the Fruit into a fit Case of Tin and soder it together so that no Air can get in then lay it in the bottom of a cold Well in Running water 220. To make a most Rich Cordial Take Conserve of Red Roses Conserve of Orange-Flowers of each one Ounce Confect Hyacinthi Bezoardick Theriacal Powder of each two Drams Confection of Alkermes one Dram of powder of Gold one Scruple mix all these well together in the form of an Opiate and if the Composition be too dry add to it some Syrup of Red Currans as much as is needful take of this Composition every Morning the quantity of a Nut. 221. To Pickle Red and White Currans Take Vinegar and White-Wine with so much Sugar as will make it pretty sweet then take your Red and White Currans being not fully Ripe and give them one walm so cover them over with the said Pickle keeping them always under Liquor 222. To make Red Currans-Cream Bruise your Currans with some boyled Cream then strain them through your strainer or Siev and put the liquid substance thereof to the said Cream being almost cold and it will be a pure Red so serve it up 223. To Preserve Medlars Take the weight of them in Sugar adding to every pound thereof a pint and a half of fair water let them be scalded therein till their skin will come off then take them out of the water and stone them at the Head then add your Sugar to the water and boyl them together then strain it and put your Medlars therein let them boyl apace till it be thick take them from the Fire and keep them for Use. 224. To Preserve Mulberries Take the like weight of Sugar as of Mulberries wet the Sugar with some of the juice thereof stir it together put in your Mulberries and let them boyl till they are enough then take out your Mulberries but let your Syrup boyl a while after then take it off and put it into your Mulberries and let them stand till they be cold for your Use. 225. To make white Mead. Take six Gallons of Water and put in six quarts of Honey stirring it till the Honey be throughly melted then set it over the Fire and when it is ready to boyl scum it very clean then put in a quarter of an Ounce of Mace and as much Ginger half an Ounce of Nutmegs Sweet Marjoram broad Thyme and Sweet Bryar of all together a handful and boyl them well therein then set it by till it be throughly cold and then Barrel it up and keep it till it be Ripe 226. To make Naples-Bisket Take of the same stuff the Mackroons are made of and put to it an Ounce of Pine-Apple-seeds in a quarter of a pound of stuff for that is all the difference between the Mackroons and the Naples Biskets 227. To make Chips of Quinces Scald them very well and then slice them into a Dish and pour a Candy Syrup to them scalding hot and let them stand all Night then lay them on Plates and sierse Sugar on them and turn them every day and scrape more Sugar on them till they be dry If you would have them look clear heat them in Syrup but not to boyl 228. To make Lozenges of Roses Boyl Sugar to a height till it is Sugar again then beat your Roses fine and moisten them with the juice of Limons and put them into it let it not boyl after the Roses are in but pour it upon a Pye-Plate and cut it into what form you please 229. To make Conserve of Bugloss-Flowers Pick them as you do Burrage-Flowers weigh them and to every Ounce add two Ounces of Loaf-Sugar and one of Sugar-Candy beat them together till they become very fine then set it on the Fire to dissolve the Sugar and when it is so done and the Conserve hot put it into your Glasses or Gally-Pots for your Use all the Year 230. To Pickle Limon and Orange-Piel Boyl them with
four a Clock After-noon and as much at Night going to Bed but be sure do no violent Exercise 43. For a sore Breast not Broken Take Oyl of Roses Bean-flower the Yolk of an Egg a little Vinegar temper all these together then set it before the Fire that it may be a little warm then with a Feather strike it upon the Breast Morning and Evening or any time of the day she finds it pricking 44. To heal a sore Breast when broken Boyl Lillies in New Milk and lay it on to break it and when it is broken Tent it with a Mallow-stalk lay on it a Plaister of Mallows boyled in Sheeps Tallow these are to be used if you cannot keep it from breaking 45. For a Consumption Take a pound and half of Pork Fat and Lean and boyl it in water and put in some Oat-meal and boyl it till the heart of the Meat be out then put to it two quarts of Milk and boyl it a quarter of an hour and give the Patient a draught in the Morning After-noon and Evening and now and then some Barley-water 46. For the Falling Sickness Take Powder of Harts-Horn and drink it with Wine and it helpeth the Falling-Evil 47. For the Tooth-ach Take Feathersew and stamp it and strain it and drop a drop or two into the contrary Ear to the pain and lye still half an hour after 48. For a Wen. Take black Soap and mix it with unslaked Lime made into powder and lay it upon the Wen or Kernel 49. For the Wind. Take the juice of Red Fennel and make a Posset of Ale therewith and drink thereof 50. An Excellent Medicine for the Dropsie Take two Gallons of New Ale then take setwel Calamus Aromaticus and Galingale of each two penny-worth of Spikenard four penny-worth stamp all together and put them into a bag and hang it in the Vessel and when it is four days old drink it Morning and Evening 51. For a Scald Head Wash thy Head with Vinegar and Camomil stampt and mingled together there is no better help for the Scald Or grind white Hellebore with Swines grease and apply it to the Head 52. To make the Plague-water Take a handful of Sage and a handful of Rue and boyl them in three pints of Malmsey or Muskadine till one pint be wasted then take it off the Fire and strain the Wine from the Herbs then put into the Wine two penny-worth of long-pepper half an Ounce of Ginger and a quarter of an Ounce of Nutmegs all grosly bruised and let it boyl a little again Then take it off the Fire and dissolve in it half an Ounce of good Venice-Treacle and a quarter of an Ounce of Mithridate and put to it a quarter of a pint of strong Angelica-water so keep it in a Glass close stopped for your Use. This Water Cureth Small-Pox Measles Surfeits and Pestilential Fevers 53. A precious Eye-water for any Diseases of the Eye often proved Take of the best White-Wine half a pint of white Rose-water as much of the Water of Celendine Fennel Eyebright and Rue of each two Ounces of prepared Tutia six Ounces of Cloves as much Sugar rosate a dram of Camphire and Aloes each half a dram wash the Eyes therewith 54. A Cordial Iulep Take Waters of Endive Purslain and Roses of each two Ounces sorrel-Sorrel-water half a pint Juice of Pomegranats and for lack thereof Vinegar four Ounces Camphire three Drams Sugar one pound Boyl all these together in the form of a Julep and give three or four Ounces thereof at a time 55. To make the Green Ointment Take a pound of Swines grease one Ounce of Verdigrease half a Scruple of Sal Gemmâ—e this Oyntment may be kept forty Years it is good against Cancers and Running Sores it fretteth away dead Flesh and bringeth New and healeth Old Wounds put it within the Wound that it fester not 56. For Fits of the Mother Take a brown Toast of soure Bread of the neither Crust and wash it with Vinegar and put thereto black Soap like as you would butter a Toast and lay it under the Navil 57. For the Rickets in Children Take of Fennel-Seeds and Dill-Seeds but most of the last â—boyl them in Beer and strain it and sweeten it with Sugar and let the Child drink often Probatum 58. For the Shingles Take the green leaves of Colts-foot stamped and mingled with Honey and apply it and it will help 59. To heal a Fistula or Ulcer Take Figgs and stamp them with Shoomakers-wax and spread it upon Leather and lay it on the Sore and it will heal 60. For a Woman in Travel Take seven or eight leaves of Betony a pretty quantity of Germander a branch or two of Penny-royal three Marygolds a branch or two of Hyssop boyl them all in a pint of White-Wine or Ale then put into it Sugar and Saffron and boyl it a quarter of an hour more and give it to drink warm 61. To make a VVoman be soon delivered the Child being dead or alive Take a good quantity of the best Amber and beat it exceeding small to powder then sierse it through a fine piece of Lawn and so drink it in some Broath or Caudle and it will will by God's help cause the Patient to be presently Delivered 62. For Infants troubled with wind and Phlegm Give them a little pure Sugar-candy finely bruised in Saxsifrage-water or Scabious-water in a spoon well mingled together 63. A most excellent Medicine to cause Children to breed their Teeth easily Take of pure Capons grease very well Clarified the quantity of a Nutmeg and twice as much of pure Honey mingle and incorporate them well together and annoint the Childs Gums therewith three or four times a day when it is Teething and they will easily break the Flesh and prevent Torments and Agues and other Griefs which usually Accompany their coming forth 64. For Agues in Children Take a spoonful of good Oyl of Populeon and put thereto two spoonfuls of good Oyl of Roses mingle them well together and then warm it before the Fire annoint the Childs Joynts and Back also his Fore-head and Temples twice a day chasing the Oyntment well in 65. To cause a Young Child to go to Stool Chafe the Childs Navil with May Butter before the Fire then take some Black wool and dip it in the Butter and lay it to the Navil and it will procure a Stool This is also good for one in Years that can take no other Medicine 66. For VVorms in Children Take of Myrrh and Aloes very finely powdered of each a penny-worth and put thereto a few drops of Chymical Oyl of Wormwood or Savine and a little Turpentine make these up into a Plaister and lay it to the Childs Navil 67. To help one that is Blasted Take the white of an Egg and beat it in a Mortar put to it a quarter of an Ounce of Coperas and grind them well together till it come to an Oyntment
Nutmegs Ginger of each one dram juice of Celandine half a pound Spirit of Wine one pint White-wine three pints infuse them twenty four hours and draw off a Quart with an Alembick 28. Dr. Stevens Water Take of Cinamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis Fennel â—arraways of each one dramâ— herbs of Time Mother of Time Mints Sage Penny-royal Pellitory of the Wall Rosemary Flowers of Red Roses Camomile Origanum Lavender of each one handful infuse them twelve hours in â—welve pints of Gascoign wine then with 〈◊〉 Alembick draw three pints of strong-water from it 29. To make good cherry Wine Take the Syrup of Cherries and when it hath stood a while bottle it up and tye down the Cork and in a short time it will be very good pleasant Wine 30. To make Waâ—ers Take a pint of flower a little cream the yolks of two Eggs a little Rose-water with some searced Cinamon and Sugar work them together and bake them upon hot Irons 31. To Preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or Grapes with the juice stone the Grapes save the liquor in the stoning take off the stalks give them a boiling take them off and put them up 32. To Pickle Purslain Take the Purslain and pick it into little pieces and put it into a Pot or Barrel then take a little water Vinegar and Salt to your tast it must be pretty strong of the Vinegar and Salt and a little Mace and boil all these together and pour this liquor boiling hot into the Parslain and when it is cold tye it close but lay a little board on the top to keep it down and within a week or two it is fit to eat 33. To preserve green Walnuts Boil your Walnuts till the water tast bitter then take them off and put them in cold water and pill off the bark and weigh as much Sugar as they weigh and a little more water then will wet the Sugar set them on the fire and when they boil up take them off and let them stand two days and then boil them again once more 34. To preseâ—ve Currants Part them in the tops and lay a lane of Currants and a lane of Sugar and so boyl them as fast as you do Ras-berries do not put them in the spoon but scum them boil till the Syrup be pretty thick then take them off and let them stand till they be cold and put them into a glass 35. To make Goose berry Cakes Pick as many Goose-berries as you please and put them into an earthen Pitcher and set it in a kettle of water till they be soft and then put them into a five and let them stand till all the juice be out and weigh the juice and as much Sugar as Syrup first boyl the Sugar to a Candy and take it off and put in the juice and set it on again till it be hot and take it off and set them in the Press till they be dry then they are ready 36. An excellent broath Take a Chicken and set it on the fire and when it boils scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boil it well down and bruise the Chicken and put it in again and it is good broath and to alter it you may put in six Prunes and leave out the herbs or put them in as you please and when it is well boyled strain it and season it 37. To make Angellets Take a quart of new milk and a pint of cream and put them together in a little Runnel when it is come well take it up with a spoon and put it into the Vate softly and let it stand two days till it be pretty stiff then slip it out and salt it a little at both ends and when you think it is salt enough set it a drying and wipe them and within a quarter of a year they will be ready to eat 38. To make Ielly of Harts-horn Take four ounces of the shavings of Harts-horn of the inside and two Aleâ— quarts of water put this in a Pipkin and boil it very gently till it come to a quart the Harts-horn must be steeped 3 or 4 hours first afterwards put a little into a Saucer till it be cold and if it be cold and Jellieth it is boil'd enoughâ— Then being warm take it off the fire and strain it hard through a cloath and set it a cooling till it be hard Jelly then take two whites of eggs and beat them very well er with a sprigg of Rosemary or birch but not with a spoon till a water come in the bottom then put these beaten eggs and the water thereof into a skillet and all the Jelly upon it with three spoonfuls of damask Rose-water and a quarter of a pound of Sugar and when it boils stiâ— and lay it pretty well then strain it through a cloath and let it cool and of this take four spoonfuls in the morning fasting and four a clock in the afternoon and this is excellent good for the weakness of the baâ—k 40. To preserve Damsons red or black Plumbs Take their weight in Sugar and water enough to make a Syrup to cover them so boil them a little therein being close covered turning them for spotting let them stand all night in their own Syrup then set them upon a pot of seething water and suffer your Plumbs to boyl no faster then the water under them and when they are both sweet and tender take them up and boil the Syrup again till it be thick then put up your Plumbs and it together in your preserving glasses 41. To make Rosemary water Take the Rosemary and the flowers in the midst of May before Sun-rise strip the leaves and flowers from the stalks then take 4 or 5 Elecampana roots and a handful or two of sage then beat the Rosemary sage and roots together till they be very small then take three ounces of Cloves as much Mace and half a pound of Anniseeds and â—eat these spices every one by themselves then take the herbs and the spices and put thereto 4 or 5 gallons of good White-wine then put in all these herbs spices and wine into an earthen Pot and put the Pot into the ground about sixteen days then take it up and distil it with a very soft fire 43. To make Pomatum Take fresh Hogs suet clean sed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine then take about sixteen Pomwater Apples cleansed and boyl d in Rose-water add to these Rose-wood Sassafras Roots of Orrice Florentine of each six drams of Benzoin Storax Calamita half an ounce of each and so make it into an Oyntment 44. To maks Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them very small and put them into a rough hempâ—nâ—
loath and without fire by degrees press out the Oyl 45. An excellent Water against fitâ— of the Mother Take Briony-roots Elder-berries ripe and dâ—estat a gentle heat in a furnace and cleans'd from their stalks of each two ounces leaves of Mugwort Dittany Featherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sunâ— of each half an ounce peels of Oranges the out-side dry'd an ounce and a half Myrrh Castoreum of each three drams Saffron one dram powder them and steep them eight days in two quarts of the spirit of Wine then strain through a very quick hair strainer keep the strained liquor in a glass very well stopt 46. To make syrup of Wormwood Take Roman Wormwood or Poâ—tick VVormwood half a pound of red Roses two ounces Indian spike three drams old rich White-wine and juice of Quinces of each two pints and a half bruise them in an earthen Vessel twenty four hours then boil them till half be wasted strain it and put to the straining two pounds of Sugar and boil it to a Syrup 47. To make conserve of Quinces Take three quarts of the juyce of Quinces clarified boil it until two parts be wasted then put to it two pounds of white Sugar then boil them to the thickness of Honey 48. To make Syrup of Poppies Take the heads and seeds of white Poppy and black of each fifty drams Venus hair fifteen Licorice five drams Jujubes thirty Drams Letticâ— seeds forty drams and of the seeds of Mallows and Quinces tied up in a fine rag of each one dram and half boil them in eight pints of water untill half be wasted strain it and to every three pound of liquor put thereto Perrides Sugar of each 1 pound boil them to a Syrup 49. To make honey of Roses Take of pure white honey dispumed fresh juice of red Roses one pound put them into a Skillet and when they begin to boil throw into them of fresh red Rose leaves picked four pounds and boil them untill the juice be wasted alwayâ— stirring it then strain it and put it up in an Earthen pot 50. To make Syrup of Lemmons Take of the juice of Lemmons purified by going through a Woolen strainer with crushing three quarts and an half and of white Sugar five pound boil them with a soft fire to a Syrup 51. To make Spirit of Wine Take of good Claret or White-wine or Sack enough to fill the Vessel wherein you make your distillation to a third part then put on the head furnished with the Nose or Pipe and so make your distillation first in ashes drawing about a third part from the whole as for example six or eight pints out of four and twenty then still it again in B. M. drawing another third part which is two pints so that the oftner you distil it the less liquor you have bâ—t the more strong some use to rectifie it seven times 52. To make Syrup of Maiden-hair Take of the herb â—aiden-hair fresh gathered and cut a little five ounces of roots of Licorish Scraped two ounces steep them twenty four hours in a sufficient quantity of hot water then boil them according to art Add four pounds of Sugar to five pints of the clarified liquor and then boil them to a Syrup 53. To make Syrup of licorish Take of the Roots of licorish scraped two ounces of colts-foot four handfuls of Maiden-hair one ounce of Hysop half an ounce infuâ—e them twenty four hours in a sufficient quantity of water then boil them till one half be wasted add to the strained liquor a pound of the best clarified honey and as much white Sugar boil them to a Syrup 54. To make the Kings perfume Take six spoonfuls of Rose-water and as much Amber-greece as weigheth two Barley-corns and as much Civeâ— with as much Sugar as weigheth two pence beaten in fine powder all these boiled together in a perfuming pan is an excellent perfume 55. The Queens perfume Take four spoonfuls of spike water and four spoonfuls of Damask water thirty cloves and eight bay leaves shred as much Sugar as weigheth two pence all these boiled make a good perfume 56. King Edwards perfume to make your house smell like Rosemary Take three spoonfuls of perfect Rosemary and as much Sugar as half a Walnut beaten in small powder all these boiled together in a perfuming Pan upon hot Embers with a few coals is a very sweet perfume 57. To make conserve of Rosemary Take your Flowers of Rosemary which you may gather either in March or September when you have beaten them to pap take three times their weight in Sugar pound them all together and set them in the Sun and so use them 58. To make syrup of Cowslips Take the distilled water of Cow-slips and put thereto your flowers of Cow-slips clean pickt and the green knobs in the bottom cut off and boil them up into a Syrup take it in Almond Milk or some other warm thing it is good against the Palsiâ— and â—renzy and to procure sleep to the siâ—k 59. To make Marmelade of Lemmons and Oranges You may boil eight or nine Lemmons or Oranges with four or five Pippins and draw them through a strainer then take the weight of the pulp all together in Sugar and boil is as you do Marmelade of Quinces and so box it up 60. To make Angelica watâ—r Take a handful of Carduus benedictus and dry it then take three ounces of Angelica roots one dram of Myrrh half an ounce of Nutmegs Cinamon and Ginger four ounces of each one dram and half of Saffron of Cardonius Cubels Galingal and Pepper of each a quarter of an ounce two drams of Mace one dram of grains of Lignum Aloes Spikenard Iunius Odoratus of each a dram sage Borage Buglos Violets and Rosemary flowers of each half a handful bruise them and steep them in a pottle of Sack twelve hours and distill it as the rest 61. To make Quiddany of Cherries When your Cherries are fully ripe and red to the stone take them and pull out the stones and boil your Cherries till they be all broken then strain them and take the liquor strained out and boil it over again and put as much Sugar to it as you think convenient and when it is boilâ—d that you think it is thick enough put it into your boxes 62. To dry Cherries Take six pound of Cherries and stone themâ— then take a pound of Sugar and wet it with the juice of the Cherries and boil it a little then put in your Cherries and boil them till they are clear let them lye in the Syrup a week then drein them from the Syrup and lay them on thin boards or sheets of glass to dry in a stove turn them twice a day and when they are dry wash off the clamminess with warm water â— and dry them a little longer 63. To make brown Metheglin Take strong Ale-wort and put as much Honey to it as will make it strong
add to it three pints of red wine with four pound of white Sugar boyl it into a Syrup and perfume it with a dram and half of Câ—â— namon and of Cloves and Ginger of 〈…〉 two scruples 79. To make walnut-Walnut-water Take of green Walnuts a pound and half Garden Radish-roâ—rs one pound green Afarabacca six ounces Radish seeds four ounces Let all of them being bruised be steeped in three pints of White-wine-Vinegar for three days and then distil them in a leaden Still till they be dry 80. To make Treakle Water Take of the juice of green Walnuts four pound juice of Rue three pound juice of Carduus Marigolds and Balm of each two pound green Petaâ—â— is Roots one pound and half the roots of Burs one pound Angelica and Masterwort of each half a pound the leaves of Scordium four handfuls old Venice Treacle and Mithridate of each eight ounces Canary wine six quarts Vinegar three quarts juice of Lemons one quart digest them two days either in Horse-dung or in a Bath the Vessel being close shut then distil them in Sand in the distillation you may make a Theriâ—cal extraction 81. To make Syrup of Cinamon Take of Cinamon grosly bruised 4 ounces â—â—eep it in White-wine and small Cinamon water of each half a poundâ— three days in a glass by a gentle fire strain it and with a poâ—nd and half of Sugar boil it gently to a Syrup This Syrup refiesheth the Vital Spirits and cherisheth the Heart and Stomach helps Digestion and cherisheth the whole body exceedingly 82. To make Syrup of Citron peels Take of freth yellow Citron peels five ounces the berries of Cherms or the juice of theâ— brought over to us two drams spring-spring-water two quarts steep them all night boyl them till half be consumed take off the scum strain it and with two pound and half of the whitest Sugar boyl it into a Syrup let half of it be without Musk but perfume the other half with three grains of Musk tyed up in a rag 83. To make Syrup of Harts-horn Take of Hartsâ— tongue theeâ— handfuls Polipodium of the Oak the roots of both sorts of Buglos barks of the roots of Capers and Tamaris of each two ounces Hops Dodder Maiden-hair balm of each two handfulls boil them in four quarts of spring-water till it comes to five strain it and with four pound of Sugar make it into Syrup according to Art 84. An Oyl perfume for Gloves that shall never out Take Benjamin two ounces Storax and Calamint each an ounce â—ut the two first must be finely bearen by themselves then take a pound of sweet Almonds and mingle it with the Storax and Benjamin upon a marble stone and then put it into an earthen pot with more Oyl then put in your Gloves powdered and so let it stand very close covered and when you will perfume a pair of Gloves take a little fair water in a spoon and wipe your Gloves very fine with take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry this is excellent 85. An excellent Water for one that is in a Consumption Take three pints of Milk and one pint of red Wine twenty four yolks of new laid Eggs beat them very well together then add so much white bread as will drink up the Wine and put to it some Cow-slip flowers and distil them Take a spoonful of this Morning and Evening in Chicken or Muton broth and in one month it will cure any Consumption 86. To make Barley Water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds a half penny-worth of Liquorish about two quarts of water boil all together till half be consumed then strain it and when it is cold drink it your Liquorish must be sliced into small pieces 87. Dr. Deodates drink for the Scurvy Take Roman Wormwood Carduus benedictus Scurvy-grass Brook-lime Water-creases Water-trifoil of each one handful Dodder Cetrach Soolopendria Burrage Buglos Sorrel Vervain or Speedwel of each half a handful Elicampane root one ounce Raisins of the Sun three ounces slices of Oranges and Lemmons of each fifteen boil or rather infuse these in a double glass with so much White-wine as will make a pint and a half of the liquor when it is done 88. A conserve to strengthen the Back Take Eringo roots and conserve them as you do damask white and red Roses in every respect the pith being taken out one pound and a half of Sugar is enough for every pound of Roots with three pints of water stew them closely at first as you do your Roses if you add to them five or six grains of Amber grease beaten to fine powder it will be much more cordial 89. To make excellent Aqua Composita for a Surfeit or cold stomach Take a handful of Rosemary a root of â—nulaâ— campane a handful of Hysop half a handful of Thyme six handfuls of Sage as much Mint and as much Penny-royal half a handful of Hore-hound two ounces of Liquorish well bruised and as much Anniseeds Then take two gallons of the best strong Ale and take all the herbs aforeâ—aid and wring them asunder and put them into an earthen pot well covered and let them stand a day and a night from thence put all into a brass pot and set it on the fire and let it stand till it boil then take it from the fire and set your Limbeck on the pot and stop it close with past that there come no air out of it and still it out with a soft fire you may add to it 1 handful of red Fennel 90. To make Balm water Take four gallons of strong stale Ale half a pound of Liquorish two pound of Balm two ounces of Figgs half a pound of Anniseeds one ounce of Nutmegs shred the Balm and Figgs very small and let them stand steeping four and twenty hours and then put it in a Still as you use Aqua-vitae 91. To pickle Broom-buds Take as many Broom-buds as you please make linnen bags and put them in and tye them close then make some brine with water and salt and boil it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight on them let it lye there till it look black then shift it again still as long as it looks black boil them in a little Cauldron and put them in Vinegar a week or two and they will be fit to eat 92. To make good Raspberry Wine Take a gallan of Sack in which let two gallons of Raspberries stand steeping the space of twenty four hours then strain them and put to the liquor three pound of Raisins of the Sun stoned let them stand together four or five days being sometime stirred together then pair off the clearest and put it up in Bottles and set it in a cold place if it be not sweet enough you may put Sugar
to it 93. To make excellent Hippocras in an instant Take of Cinamon two ounces Nutmegs Ginger of each half an ounce Cloves two drams bruise these small then mix them with as much spirit of Wine as will make them into a Past let them stand close covered in a glass the space of six days in a cold place then press out the liquor and keep it in a glass A few drops of this liquor put into any Wine giveth it a gallant relish and odour and maketh it as good as any Hippocras whatsoever in an instant 94. To make artificial Malmsey Take two gallons of English honey put into it eight gallons of the best spring-water set these in a Vessel over a gentle fire when they have boil'd gently an hour take them off and when they be cold put them into a small Barrel or Runlet hanging in the Vessel a bag of spices and set it in the Cellar and in half a year you may drink thereof 95. To make artificial Claret-wine Take six gallons of water two gallons of the best Syder put thereto eight pound of the best Malaga raisins bruised in a Morter let them stand close covered in a warm place the space of a fortnight every two days stirring them well together then press out the Raisinsâ— and put the liquor into the sâ—id Vessel again to which add a quart of the juice of Ras-berries and a pint of the juice of black Cherries cover this liquor with bread spread thick with strong Mustard the Mustard-seed being downâ—ward and so let it work by the fire side three or four days then turn it up and let it stand a week and then bottle it up and it will tast as quick as bottle Beer and become a very pâ—easant drink and indeed far better and wholsomer then our common Claret 96. To make spirit of Amber-grease Take of Amber-grease two drams of Musk a dram cut them small and put them into a pint of the best spirit of Wine close up the glass Hermetically and digest them in a very gentle heat till you perceive they are dissolved then you may use it Two or three drops or more if you please of this spirit put into a pint of Wine gives it a rich odour or if you put two or three drops round the brims of the glass it will do as well half a spoonful of it taken either of it self or mixt with some specifical liquor is a most rich cordial 97. An excellâ—nt sweet Water Take a quart of Orange-flower water as much Rose water with four ounces of Musk-willow-seeds grosly bruised of Benjamin two ounces of Storax an ounce of Latdanum six drams of Lavender flowers two pugils of sweet Marjoram as much of Calanius Aromaticus a dram distil all these in a glass still in Balneo the Vessel being very well closed that no vapour breath forth note that you may make a sweet water in an instant by putting in a few drops of some distilled Oyls together into some Rose-water and brew them well together 98. Dr. Burges Plague Water Take three pints of Muscadine and boyl in it Sage and Rue of each a handful till a pint be wasted then strain it and set it over the fire again put thereto a dram of long Pepper Ginger and Nutmeg of each half an ounce being all bruised together then boil them a little and put thereto half an ounce of Andramachus Treacle three drams of Methridate and a quarter of a pint of Angellica Water Take a spoonful or two of this morning and evening 99. To dry Cherries or Plumbs in the Sun If it be small fruit you must dry them whole by laying them abroad in the hot Sun in Stone or Pewter dishes or tin Pans turning them as you see cause but if your Plumbs be large slit them in the middle and lay them abroad in the Sun an if they be very large then give each Plumb a slit on each side and if the Sun do not shine sufficiently then dry them in an Oven that is temperately warm 100. To preserve Pippins green Take Pippins when they be small green off the Tree and pare three or four of the worst and cut them all to peices then boil them in a quart of fair water till they be pap then let the liquor come from them as they do from your Quiddany into a bason then put into them one pound of Sugar clarified and put into it as many green Pippins unpâ—rd as that liquor will cover and so let them boyl softly and when you see they be boilâ—d as tender as a Codâ—ing then take them up and peel off the outermost white skin and then they will be green then boil them again in the Syrup till it be thick and you may keep them all the year 101. To maks syrup of Hysop Take of Hysop one handful of Figgs Raisins Dates of each an ounce boil these in three pints of water to a quart then strain and clarifie it with the whites of two eggs and two pound of Sugar and so boil them to a Syrup and being boilâ—d enough keep them all the year 102. To make Rosa Solis Take Liquorish eight ounces Anniseeds and Carrâ—way of each an ounce Raisins ston'd and Dates of each three ounces Nutmegs Ginger Mace of each half an ounce Galingal a quarter of an ounce Cubebs one dram Figgs two ounces Sugar four ounces bruise these and distil them with a gallon of Aqua-vitae as the rest but when it is distilled you must colour it with the herb Rosa Solis or Alkanet root 103. To make Muscadine Comâ—â—ts Take half a pound of Musk Sugar beaten and searced then take Gumdragagant steeped in Rose-water and two grains of Musk and so beat them in an Alablaster Morter till it come to perfect past then roul it very thin and cut it in small diamond pieces and then bake them and so keep them all the year 104. To make conserve of Burrage-flowers Let your flowers be well coloured and pick the blacks from them then weigh them and to every ounce of flowers you must take three ounces of Sugar and beat them together in a stone Morter with a wooden pestle till they be very fine then take them out and put the conserve into a pipkiâ— and â—eaâ— it thorow hot put them up and keep them all the year 105. To candy Ginger Take very fair and large Ginger and pare it and lay it in water a day and a night then take double refined Sugar and boil it to the height of Sugar again and when your Sugar begins to be cold take your Ginger and stir it well about while your Sugar is hard to the Pan then take it out piece by peice and lay it by the fire four hours then take a pot and warm it and put the Ginger in it tye it up close and every other morning stir it about throughly and it will be rock-candyed in a little time 106. To make Manus Christi Take
Roots of Melons each as much as is sufficient in a large Vessel with a long Neck Distill by an Alembeck with a strong and careful Fire 12. To Beautifie the Face Take of Cuckow-pintle a pretty quantity bruise the thick parts with Rose-water dry them by the Sun three or four days then pouring more Rose-water on it use it 13. To make the Face look Youthful Take two Ounces of Aqua-vitae Bean-flower-water and Rose-water each four Ounces Water of Water-Lillies six ounces mix them all and add to them one Dram of the whitest Tragacinth set it in the Sun six days then strain it through a fine Linnen Cloath wash your Face with it in the Morning and do not wipe it off 14. A VVater to take away wrinkles in the Face Take of the Decoction of Briony and Figgs each alike quantities and wash the Face with it 15. An Excellent water called Lac Virginis or Virgins Milk to make the Face Neck or any part of the Body fair and white Take of Alumen Plumost half an ounce of Camphire one ounce of Roch-Allom one ounce and a dram Sal Gemmi half an ounce of white Frankincense two ounces oyl of Tartar one ounce and half make all these into most fine powder and mix it with one quart of rose-Rose-water then set it in the Sun and let it stand nine days often stirring it then take Littarge of Silver half a pound beat it fine and sierce it then boyl it with one pint of White-Wine-Vinegar till one third part be consumed ever stirring it with a stick while it boyleth then Distill it by a Philter or let it run through a Jelly-Bag then keep it in a Glass Vial and when you will use those Waters take a drop of the one and a drop of the other in your hand and it will be like Milk which is called Lac Virginis wash your Face or any part of your Body therewith it is moâ—â— precious for the same 16. To take away Sun-burn Take the juice of a Limon and a little Bay-Salt and wash your Face or Hands with it and let them dry of themselves and wash them again and you shall find all the Sun-burn gone 17. To make the Face very Fair. Boyl the Flowers of Rosemary in white-wine with the which wash your Face also if you drink thereof it will make you have a sweet Breath Also to make the Face white make powder of the Root of Serpentine and of powder of Sepia and mingle them with Rose-water and let it dry and then let it be put to the same water again and dry again do this four or five times and then use to annoint the face therewith 18. To clear the Skin and make it white Take fresh Boars grease and the white of an Egg and stamp them together with a little powder of Bays and therewith annoint the skin and it will clear the Visage and make it white 19. To take away Freckles in the Face Annoint your face with oyl of Almonds and drink Plantain-water or annoint your Visage well and often with Hares blood 20. To smooth the Skin Mix Capons-grease with a quantity of Sugar and let it stand for a few days close covered and it will turn to a clear oyl with which annoynt your face 21. To Blanch the Face Take the pulp of Limons and take out the Kernels and put to them a quantity of fine Sugar Distill these and keep the water to wash your face every Night 22. For Morphew or scurf of Face or Skin Take of Brimstone beaten into powder two ounces mix it with as much black Soap that stinketh and tye the same in a Linnen Cloath and let it hang in a pint of strong Wine-Vinegar or Red-Rose-Vinegar for the space of eight or nine days and therewith wash any kind of Scurf or Morphew either in Face or Body dipping a Cloath in the Vinegar and rubbing it therewith and let it dry of it self Also drink the water of Strawberries Distilled or Tincture of Strawberries it certainly killeth Morphew or Scurf 23. For taking away spots in the Face after the Small-pox Mix the juice of Limons with a little Bay-Salt and touch the spots therewith oftenâ—times in a day for it is excellent good 24. A good Oyntment for the same Take Oyl of Sweet Almonds Oyl of white Lillies of either one Ounce Capons-grease Goats-Tallow of each four Drams Litharge of Gold one Dram and half Roots of Briony and of Ireos of either one Scruple Sugar-Candy white one Dram make powder of all those that may be brought into powder and sierce them then put them all in a Mortar together beat them together and in the working put thereto Rose Bean-flower and white lilly-Lilly-water of each a good spoonful put in by little and little and so work them together till they become an Oyntment annoint your Face and Hands with it every Evening and in the Morning wash it away in water boyled with Barley Wheaten-Bran and the Seed of Mallows 25. To take away the holes or pits in the Face by reason of the Small Pox. For helping of this Accident I have tryed many things and the best means I have found is to wash the Face one day with the Distilled water of strong Vinegar and the next day with the water wherein Bran and Mallows have been boyled and continue this twenty days or a Moneth together 26. For Redness of the Hands or Face after the Small-pox Take Barley Beans Lupines of each one handful bruise them all in a Mortar grosly and boyl them in three pints of water till it grow thick like a Jelly then strain it and annoint the Face and Hands therewith three or four times a day for three or four days together and then wet the Face and Hands as often with this water following 27. Another Take Vine-leaves two handfuls Bean-flower Dragon Wild Tansie of either one handful Camphire three Drams two Calves Feet the pulp of three Limons a pint of raw Cream shred the Herbs small as also the Limons and break and cut the Calves Feet small then mix them together and Distill it in a Glass Still and use it Also the water of May-dew is Excellent good for any high colour or Redness of the Face 28. For Pimples in the Face Wash your Face with warm water when you go to Bed and let it dry in then take the white of an Egg and put it into a Saucer and set it upon a Chafing-dish of Coals and put into it a piece of Allom beat it together with a spoon till it become thick then make a round Ball and therewith annoint the Face where the Pimples are 29. For Heat and Swelling in the Face Boyl the Leaves of the Blossoms of Rosemary either in White-Wine or fair Water and use to wash thy Hands and Face therewith and it will preserve thee from all such inconveniencies and also make both thy Face and Hands very smooth 30. For a Red Face Take Brimstone that is whole
do this three or four times and it will do You may boyl the same Oats with fresh water three or four times 53. To take away Pock-holes or any spot in the Face Wet a Cloath in White-Rose-water and set it all Night to freeze in the Winter and then lay it upon your Face till it be dry also take two or three Poppies the reddest you can get and quarter them taking out the Kernels then Distill them in a quart of red Cows-Milk and with the water thereof wash your Face 54. An Excellent Beauty-water used by the D. of C. Take of white Tartar two drams Camphire one dram Coperas half a dram the whites of three or four Eggs juice of a couple of Limons Oyl of Tartar four Ounces and as much plantain-Plantain-water white Mercury a penny-worth two Ounces of bitter Almonds beat all these to powder and mix them with the Oyl and some water and then boyl it upon a gentle Fire strain it and so keep it when you use it you must first rub your Face with a scarlet Cloath and at Night wash your Face with it and in the Morning wash it off with Bran and White-Wine 55. Against a Stinking Breath Take a handful of Wood-bine and as much Plantain bruise them very well then take a pint of Eye-selt and as much water with a little Honey and Allom keep all these waters together in a Glass and wash your Mouth well therewith and hold it in your Mouth and it will destroy all Cankers and Cure a stinking Breath and preserve the Teeth from rottenness 56. To procure an excellent Colour and Complexion in the Face used by the C. of S. Take the juice of Hyssop and drink it in a Morning Fasting half a dozen spoonfuls in Ale warm it will procure an excellent Colour is good for the Eye-sight destroyeth Worms and is good for the Stomack Liver and Lungs 57. To keep the Teeth white and kill worms Take a little Salt in a Morning Fasting and hold it under your Tongue till it be melted and then rub your Teeth with it 58. To procure Beauty an excellent wash Take four Ounces of Sublimate and one Ounce of crude Mercury and beat them together exceeding well in a wooden Mortar and wooden Pestle you must do it at least six or eight hours then with often change of cold water take away the salts from the Sublimate change your water twice every day at least and in seven or eight days it will be dulcified and then it is prepared lay it on with Oyl of white Poppy 59. A Beauty-water for the Face by Madam G. Take Lye that is not too strong and put two peels of Oranges and as much Câ—tron-peel Blossoms of Câ—momile Bay-leaves and Maiden-hair of each a handful of Agrimony two or three Ounces of Barley-straw chopt in pieces a handful as much Fenugreek a pint of Vine-leaves two or three handfuls of Broom-blossoms put all these into the Lye and mingle them together and so wash the Head therewith put to it a little Cinamon and Myrrh let it stand and wash your Face therewith every Evening It is good to wash the Head and to comfort the Brain and Memory 60. Against stink of the Nostrils Take Cloves Ginger and Calamint of each a like quantity boyl them in White-Wine and therewith wash the Nose within then put in the powder of Piritrum to provoke one to sneeze If there be Phlegm in the Head you must first purge the Head with Pills of Colchie or of Hieva picra Or if the stink of the Nose come from the Stomack purge first 61. To make the Hands white To make the Hands white and soft take Daffodil in clean water till it grow thick and put thereto powder of Cantarium and stir them together then put thereto raw Eggs and stir them well together and with this Oyntment annoint your Hands and within three or four days using thereof they will be white and clear 62. A Sweet water for the Hands Take of the Oyl of Cloves Mace or Nutmegs three or four drops only and mingle it with a pint of fair water stirring them a pretty while together in a Glass having a narrow Mouth till they are well mingled together and wash your Hands therewith and it will be a very sweet water and will cleanse and whiten the Hands very much 63. For heat and worms in the Hands Bruise a little Chick-weed and boyl it in Running-water till the half be wasted away and wash your Hands in it as hot as you can suffer it for the space of six days and it will drive away the heat or worms in the Hands 64. To make the Nails grow Take Wheat-flower and mingle it with Honey and lay it to the Nails and it will help them 65. For Nails that fall off Take powder of Agrimony and lay it on the place where the Nail was and it will take away the aking and make theâ— Nails to grow 66. For cloven Nails Mingle Turpentine and Wax together and lay it on the Nail and as it groweth cut it away and it will heal 67. For Nails that are rent from the flesh Take some Violets and stamp them and fry them with Virgins-wax and Frankincense and make a Plaister and lay it to the Nail and it will be whole 68. Another Annoint your Fingers with the powder of Brimstone Arsenick and Vinegar and in short time you shall find great ease 69. For stench under the Arm-holes First pluck away the Hairs of the Arm-holes and wash them with white-wine and Rose-water wherein you have first boyled Cassia Lignum and use it three or four times 70. For the Yellow Iaundies Take the juice of Wormwood and Sorrel or else make them in Syrup and use to drink it in the Morning 71. To take away VVarts from the face or Hands Take Purslain and rub it on the warts and it maketh them fall away Also the juice of the Roots of Rushes applyed healeth them 72. To smooth the Skin and take away Morphew and Freckles Annoint the Face with the Blood of a Hare or Bull and this will take away Morphew and Freckles and smooth the Skin FINIS New and Excellent EXPERIMENTS AND SECRETS In the ART of Angling BEING Directions for the whole ART LONDON Printed in the Year 1675. New and Excellent EXPERIMENTS AND SECRETS In the ART of Angling To make the Lines TAke Care that your Hair be round and free from Galls Scabs or frets for a well Chosen even clear round Hair of a kind of a Glass-colour will prove as strong as three un-even scabby Hairs that are ill chose Let your Hair be clean washed before you go about to twist it and then not only chuse the clearest Hair but Hairs that are all of an equal bigness for such do usually stretch altogether and not break singly one by one but altogether When you have twisted your Links lay them in water for a quarter of an hour at the least and