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 Months 216. To make a whipt Syllabub Take the whites of two Eggs and a pint of cream with 6 spoonfuls of Sack and as much Sugar as will sweeten it then take a Birchen-Rod and whip it as it riseth in the Froth scum it and put it into the Syllabub-pot so continue it with whipping and scuming 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 dots 218. To make a Flomery Caudle When Flomery is made and cold you may make a pleasant and wholsome 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 at 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 sieve 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 Medlers 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 Medlers therein and let them boyl a pace till it be thick take them from the Fire and keep them for 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 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-Bisket 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 searce 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 juyce of Lemons 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 Lemon and Orange-peel Boyl them with Vinegar and Sugar and put them up into the same pickle you must observe to cut them into small thongs the length of half the Peel of your Lemon being pared it is a handsome Savoury Winter Sallet boyl them first in water before you boyl them in Sugar 231. To make Goose-berry-Paste Take Gooseberries and cut them one by one and wring away the juyce till you have got enough for your turn boyl your juyce alone to make it somewhat thicker then take as much fine Sugar as your juyce will sharpen dry it and then beat it again then take as much Gum dragon steeped in Rose-water as will serve then beat it into a Paste in a Marble-Mortar then take it up and print it in your Moulds and dry it in your stove when it is dry box it up for your use all the Year 232. To make Suckets of Lettuce-stalks Take Lettuce stalks and peel away the outside then parboyl them in fair water and let them stand all night dry
contrary Ear to the pain and lye still half an hour after 48. For a Wen. Take black soap and mix with unslaked lime made into powder and lay it on the Wen or Kernel 47. For the Wind. Take the juyce 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 Set-wel 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 camomile 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 Muscadine 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 it in 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 Feavers 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 Eye-bright and Rue of each two ounces of prepared Tutia 6 ounces of Cloves as much sugar Rosate a dram of Camphire and Aloes each half a dram wash the Eyes therewith 54. A Cordial Julep Take water 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 3 or 4 ounces thereof at a time 55. To make the green Oyntment Take a pound of Swines grease one Ounce of Verdigrease half a scruple of Sal Gemmae this ointment may be kept 40 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 four Bread of the nether 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 dillseeds but most of the last boyl them in Beer and strain it and sweeten it with sugar and let the Child drink often Probatum 58. For the Skingles Take the green leaves of Colts-foot stamped and mingled with Honey and apply it and it will help 50. To heal a Fistula or Vlcer Take figgs and stamp them with shoo-makers 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 Bettony 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 in a quarter of an hour more and give it to drink warm 61. To make a Woman 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 searce it through a fine piece of Lawn and so drink it in some Broth or Caudle and it will by Gods 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 Saxifrage-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 clarifi'd the quantity of a Nutmeg and twice as much of pure honey mingle and incorporate them well together and anoint 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 anoint the Childs Joynts and Back also his Forehead and Temples twice a day Chafing the Oyntment well in 65. To cause a young Child to go to stool Chafe the Childs Navel with May Butter before the fire then take some black Wool and dip it in the Butter and lay it to the Navel and it will procure a Stool this is also good for one in years that can take no other medicine 66. For Worms 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 Navel 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 and therewith anoint the sore Face and it will ease the pain and take away the swelling and when it is well nigh whole anoint the place with a little Populeon and that will make the skin fair and well again 68. An excellent Salve Take half a pound of Bees-wax a pint of Sallet-Oyl three ounces of Red Lead boyl all together in a new earthen Pipkin keeping it stirring all the while till it grows of a darkish Colour then keep it for use or make Sear-cloaths of it while it is hot It is most approved against any pain Sore Scald Cut Burn to strengthen the Back or remove any old Ach whatsoever 69. A Julep of Dr. Trench for the fits of the Mother In the time of the year distil black-Cherry-water Piony-flower-water Cowslip-water Rue or Herb-grace-water then take of the waters of Cowslip Black-Cherries Piony Rue of each an ounce and add to them water of Castor half an ounce Cinamon-water one dram Syrup of Clove-gilly-flowers three drams mix all these together and take two spoonfuls at a time of it as often as you please 70. For a Tympany Take a handful of the blossoms of Mary-golds stamp them and strain them and give the juyce thereof to the patient in a draught of Ale fasting 71. To provoke Terms a good Medicine Take Wormwood and Rue of each one
Fennel Carraways of each one dram herbs of Time Mother of Time Mint Sage Penny royal Pellitory of the Wall Rosemary Flowers of Red Roses Camomile Origanum Lavender of each one handfuls infuse them twelve hours in twelve pints of Gascoign Wine then with an 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 Wafers 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 Juyce stone the Grapes save the Liquor in the stoning 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 boyl all these together and pour this Liquor boyling hot into the Purslain 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 Boyl your Walnuts till the water tast bitter then take them off and put them in cold water and peel off the bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar set them on the fire and when they boyl up take them off and let them stand two days and then boyl them again once more 34. To Preserve Currans Part them in the tops and lay a laying of Currans and a laying of Sugar and so boyl them as fast as you do Rasberries do not put them in the Spoon but scum them boyl them till the Syrup be pretty thick then take them off and let them stand till they be cold and put them in 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 into a Kettle of water till they be soft and then put them into a sieve and let them stand till all the juyce be out and weigh the juyce and as much sugar as syrup first boyl the Sugar to a Candy and take it off and put in the juyce and set them in the press till they be dry then they are ready 26. To make excellent broth Take a Chicken and set it on the fire and when it boyls scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boyl it well down and bruise the Chicken and put it in again and it is good broth And to alter it you may put in 6 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 Jelly of Harts-horn Take four ounces of shavings of Harts-horn of the inside and two Ale-quarts of Water put this in a pipkin and boyl 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 boyled enough then being warm take it off the fire and strain it hard through a cloath and set it a cooling till it be a hard Jelly then take two whites of Eggs and beat them very well or 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 boyls stir 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 in the back 39. To preserve Damsons Red or Black Plumbs Take their weight in Sugar and water enough to make a Syrup to cover them so boyl them a little therein being close covered turning them for spoting 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 than the water under them and when they are both sweet and tender take them up and boyl the Syrup again till they be thick then put up your Plumbs and it together in your Preserving Glasses 40. To make Rosemary-water Take the Rosemary and the flowers in the midst of May before the Sun rise strip the leaves and flowers from the stalks then take 4 or 5 Elecampane 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 and as much Mace and half a pound of Anniseeds and beat 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 distill it with a very soft fire 41. To make Pomatum Take fresh Hogs suet cleansed 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 boyled 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 43. To make Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them very small and put them into a rough hempen cloath and without fire by degrees press out the Oyl 44. An Excellent Water against fits of the Mother Take Briony-roots Elder-berries ripe and drest at 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 Sun of each half an ounce peels of Oranges the out-side dry'd an ounce
of White-wine Vinegar for three days and then distill them in a leaden Still till they be dry 79. To make Treacle Water Take of the juyce of green Walnuts four pound juyce of Rue three pound juyce of Carduus Marigolds and Balm of each two pound green Petasitis 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 2 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 Theriacal extraction 80. To make Syrup of Cinamon Take of Cinamon grosly bruised four ounces steep it in White-wine and small Cinamon water of each half a pound three days in a glass by a gentle fire strain it and with a pound and half of sugar boyl it gently to a Syrup This syrup refreshes the Vital Spirits and cherisheth the Heart and Stomach helps Digestion and cherisheth the whole Body exceedingly 81. To make Syrup of Citron peels Take of fresh yellow Citron Peels five ounces the berries of Cherms or the juyce of them 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 a 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 82. To make Syrup of Harts-horn Take of Harts-tongue three handfuls Polypodium of the Oak the roots of both sorts of Bugloss barks of the roots of Capers and Tamaris of each two ounces Hops Dodder Maiden-hair Balm of each 2 handfuls boyl them in five quarts of Spring-water till it comes to four strain it and with four pound of sugar make it into syrup according to Art 83. An Oyl Perfume for Gloves that shall never out Take Benjamin two ounces Storax and Calamint each one ounce but the two first must be finely beaten 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 it take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry this is excellent 84. 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 Eggs beat them very well together then add so much white-bread as will drink up the wine and put to it some Cowslip flowers and distil them Take a spoonful of this Morning and Evening in Chicken or Mutton broth and in the Month it will cure any Consumption 85. To make Barley water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds an half penny-worth of Liquorish about two quarts of water boyl all together till half be consumed then strain it when it is cold drink it your Liquorish must be sliced into small pieces 86. Dr. Deodates Drink for the Scurvy Take Roman Wormwood Carduus Benedictus Scurvy-grass Brooklime Water-creases Water-trifoil of each one handful Dodder Cetrach Scolopendria 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 boyl 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 87. A Conserve for 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 88. To make an excellent Aqua Composita for a Surfeit or cold Stomach Take a handful of Rosemary a root of Enula-campane a handful of Hysop half a handful of Thyme six handfuls of Sage as much Mint and as much Pennyroyal 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 aforesaid 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 boyl then take it from the fire and set your Limbeck on the pot and stop it close with paste that there come no air out of it and still it out with a soft fire you may add to it a handful of Red Fennel 89. 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 let them stand steeping 4 and twenty hours and then put it in a Still as you use Aquavitae 90. To pickle Broom-buds Take as many Broom-buds as you please make linnen bags and put them in and tye them close then make some brine with water and Salt and boyl it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight on them let it lye there till it look black boyl them in a little Cauldron and put them in Vinegar a week or two and they will be fit to eat 91. To make good Rasberry Wine Take a Gallon of Sack in which let two gallons of Rasberries stand steeping the space of twenty four hours then strain them and put to the Liquor 3 pound of Raisins of the Sun stoned let them stand together 4 or 5 days being sometime stirred together then pour of 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 92. To make excellent Hippocras in an instant Take of Cinamon two ounces Nutmegs Ginger of each half an ounce Cloves 2 drams bruise these small then mix them with as much Spirit of wine as will make them into a paste let them stand covered in glass the space of 6 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 93. 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 boyl'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 94. To make Artificial Claret-wine Take six Gallons of water two gallons of the best Cyder 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 Raisins and put the Liquor into the said Vessel again to which add a quart of the juyce of rasberries and a pint of the juyce of black Cherries cover this Liquor with bread spread thick with strong Mustard the Mustardseed being downward and so let it work by the fire-side three or four days then turn it up let it stand a week and then bottle it up and it will taste as quick as Bottle Beer and become a very pleasant drink and indeed far better and wholsomer than our common Claret 95. 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 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 3 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 96. An Excellent 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 or Labdanum 6 drams of Lavender flowers two pugils of sweet Marjoram as much of Calamus Aromaticus a dram distill all these in a Glass Still in Balneo the Vessel being very well closed that no vapour breathe 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 all together 97. Dr. Burges's 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 boyl them a little and put thereto half an ounce of Andramachus Treacle three drams of Mithridate and a quarter of a pint of Angelica water Take a spoonful or 2 of this Morning and Evening 98. 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 and if they be very large then give each Plum a slit on each side and if the sun do not shine sufficiently then dry them in an Oven that is temperately warm 99. To preserve Pippins green Take Pippins when they be small and green off the Trees and pare three or four of the worst and cut them all to pieces then boyl 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 unpar'd as that liquor will cover and so let them boyl softly and when you see they be boyled as tender as a Codling then take them up and peel off the outermost white skin and then they will be green then boyl them again in the Syrup till it be thick and you may keep them all the year 100. To make Syrup of Hysop Take of Hysop one handful of Figgs Raisins Dates of each an ounce boyl 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 boyl them to a Syrup and being boyled enough keep them all the year 101. To make Rosa-Solis Take Liquorish 8 ounces Anniseeds and Carraway of each an ounce Raisins ston'd and Dates of each 3 ounces Nutmegs Ginger Mace of each half an ounce Galingal a quarter of an ounce Cubebs one dram Figgs 2 ounces sugar 4 ounces bruise these and distil them with a Gallon of Aqua-vitae as the rest when it is distilled you must colour it with the Herb Rosa Solis or Alkanet Root 102. To make Muscadine Comfits 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 Alabaster Morter till it come to a perfect Paste then roul it very thin and cut it in small diamond pieces and then bake them and so keep them all the year 103. 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 Pipkin and heat it thorow hot put them up and keep them all the year 104. 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 boyl 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 piece and lay it by the Fire 4 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 105. To make Manus Christi Take half a pound of refined Sugar and some Rose-water boyl them together till it come to Sugar again then stir it about till it be somewhat cold then take leaf Gold and mingle with it then cast it according to Art in round Gobbets and so keep them 106. To make Conserve of Strawberries First boyl them in Water and then cast away the water and strain them then boyl them in White-wine and work as in Prunes or else strain them being ripe then boyl them in White-wine and sugar till they be stiff 107. To make
it a quarter of a pint of Rose-water and one pound of fine sugar and so let it boyl till it come to be of a deep colour then take a drop and drop it into the bottom of a saucer and if it stand take it off then let it run through a Jelly bag into a Bason then set it over a Chafing-dish of Coals to keep it warm then take a spoon and fill your Boxes as full as you please when they be cold cover them and if you please to print it in moulds wetting your moulds with Rose-water and so let it run in and when it is cold turn it into Boxes 121. To make Sweet Cakes without either Spice or Sugar Take Parsneps and scrape or wash them clean slice them thin and dry them well beat them to powder mixing one third part thereof with 2 thirds of fine Wheat flower make up your paste into cakes and you will find them very sweet and delicate 122. To make Wormwood Wine Take small Rochel or Camahe-Wine put a few drops of the extracted Oyl of Wormwood therein brew it together out of one pot into another and you shall have a more neat and wholsome wine for your body than that which is sold for right wormwood-wine 123. To make sweet bags to lye among Linnen Fill your bags only with Lignum and Rhodium finely beaten and it will give an excellent scent to your Linnen 124. To make Spirit of Honey Put one part of Honey to five parts of water when the water boyleth dissolve your Honey therein scum it and having boyled an hour or two put it into a wooden Vessel and when it is blood-warm set it on the fire with Yeast after the usual manner of Beer and Ale tun it and when it hath lain some time it will yield a Spirit by distillation as Wine and Ale will do 125. To preserve Artichoaks Cut off the stalks of your Artichoaks within two Inches of the Choak and make a strong Decoction of the rest of the stalks slicing them into thin small pieces and let the Artichoaks lye in this Decoction and when you use them you must put them first in warm water and then in cold and so take away the bitterness of them 126. To make a Syrup for a Cough of the Lungs Take a Pottle of fair running water in a new Pipkin and put into it half an ounce of Sydrack half an ounce of Maiden-hair and a good handful of Elecampane Roots sliced boyl all together until half be boyled away even to Syrup then put into it the whites of Eggs and let it boyl two or three walms and give the Patient a spoonful Morning and Evening 127. To make Banbury Cakes Take four pound of Currants wash and pick them very clean and dry them in a Cloath then take three Eggs and put away one Yolk and beat them and strain them with Yeast putting thereto Cloves Mace Cinamon and Nutmegs then take a pint of Cream and as much Mornings Milk and let it warm then take Flower and put in good store of cold Butter and sugar then put in your Eggs Yeast and Meal and work them all together an hour or more then save a piece of the paste and break the rest in pieces and work in your Currants then make your Cake what quantity you please and cover it very thin with the paste wherein were no Currants and so bake it according to the bigness 128. To make Ginger-bread Take a quart of Honey and set it on the coals and refine it then take Ginger Pepper and Licorise of each a penny-worth a quarter of a pound of Anniseeds and a penny-worth of Saunders beat all these and searce them and put them into the Honey add a quarter of a pint of Claret-Wine or old Ale then take three penny Maunchets finely grated and strew it amongst the rest and stir it till it come to a stiff paste make them into Cakes and dry them gently 129. To make Wormwood-Water Take two Gallons of good Ale a pound of Anniseeds half a pound of Liquorise and beat them very fine then take two good handfuls of the crops of Wormwood and put them into Ale and let them stand all night and let them stand in a Limbeck with a moderate Fire 130. To make Paste of Quinces First boyl 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 or searced and put it in a little Rose-water and boyl it together till it be stiff enough to mould and when it is cold roul and print it A pound of Quinces will require a pound of sugar or thereabout 131. To make thin Quince Cakes Take your Quince when it is boyled soft as before and dry it upon a Pewter Plate with a soft heat and stir it with a slice till it be hard then take searced sugar to the same weight and strew it upon the Quinces as you beat it in a wooden or Stone Morter and so roul them thin and print them 132. To make fine Cakes Take a pottle of fine flower and a pound of Sugar a little meal and good store of water to mingle the Flower into a stiff Paste with a little Salt and so knead it and roul out the Cakes thin and bake them on Paper 133. To make Suckets Take Curds and the paring of Lemons Oranges or Pome Citrons or indeed any half ripe green fruit and boyl them till they be tender in sweet wort then take three pound of Sugar the whites of four Eggs and a Gallon of water beat the water and Eggs together and then put in your Sugar and set it on the Fire and let it have a gentle fire and let it boyl six or seven walms then strain it through a cloath and set it on again till it fall from the Spoon and then put it into the Rinds or Fruits 134. To make Leach Lombard Take half a pound of blanched Almonds two ounces of Cinamon beaten and searced half a pound of Sugar beat your Almonds and strew on your Cinamon and Sugar till it come to a paste then roul it and print it as aforesaid 135. To make a rare Damask Water Take a quart of Malmsey Lees or Malmsey one handful of Marjoram as much Basil four handfuls of Lavender one handful of Bay leaves four handfuls of Damask Rose-Leaves as many Red Roses the peels of six Oranges or else one handful of the tender Leaves of Walnut-Trees half an ounce of Benjamin Calamus Aromaticus as much of Camphire four drams of Cloves an ounce of Bildamum half an ounce then take a pottle of running-Running-Water and put in all these Spices bruised into your Water and Malmsey together in a pot close stopped with a good handful of Rosemary and let them stand for the space of six days then distil it with a soft fire and set it in the Sun sixteen days with four grains of Musk bruised
a Thorn Take of Violet-Leaves one handful stamp them together and take a quantity of Boars greafe and of Wheat-bran one handful set it on the fire in clean water and make a Plaister thereof and lay it to the Grief 108. To make Oyl of St. John's Wort good for any Ach or Pain Take a quart of sallet-Oyl and put thereto a quart of Flowers of St. John's-wort well picked let them lye therein all the summer till the seeds of the herb be ripe the Glass must be kept warm either in the sun or the water all the summer till the seeds be ripe then put in a quarter of St. John's-wort-seeds whole and so let it stand twelve hours the glass being kept open then you must boyl the oyl 8 hours the water in the Pot full as high as the Oyl in the Glass when it is cold strain it that the seed remain not in it and so keep it for your use 109. For the Tissick Take two ounces of Licorice scraped and bruised of figs three ounces of Agrimony Hore-hound Enula Campana of each a handful boyl them all together in a Gallon of water till half be wasted then strain the herbs from the juice and use it early and late Also for the dry Tissick stamp Fennel-Roots and drink the juice thereof with White-wine 110. To make Oyl of Fennel Put a quantity of Fennel between two Tile-stones or plates of Iron make them very hot and press out the Liquor and this Oyl will keep a great while for it is good for the Tissick dry Scab Burning and Scalding 111. To make the Black Plaister for all manner of Griefs Take a quantity of Oyl-Olive a quantity of Red Lead boyl these together and stir them with a slice of wood continually till it be black and somewhat thick then take it off the fire and put in it a penny-worth of red wax and a pound of Rosin and set it to the fire again but do not blaze it and stir it then take it off and let it stand till it be cold and make it in a lump It is good for a new Wound or to stanch blood pour a little of it into a dish and if it stick fast to the Dishes side then it is enough keep it for your use as need requireth FINIS Beautifying Waters Oyls Oyntments and Powders to Adorn and add Loveliness to the Face and Body 1. To make the Hair very Fair. VVAsh your Hair very clean and then take some Allom-water warm and with a Sponge moisten your Hair therewith and it will make it fair Or you may make a Decoction of Turmerick Rubarb or the Bark of the Barbary-Tree and so it will receive a most fair and beautiful Colour 2. Another Take the last water that is drawn from Honey and wash your head therewith and it will make the Hair of an excellent fair Colour but because it is of a strong smell you must perfume it with some sweet spirit 3. To make the Hair grow thick Make a strong Lye then take a good quantity of Hyssop-Roots and burn them to Ashes and mingle the Ashes and the Lye together and therewith wash your head and it will make the Hair grow also the Ashes of Froggs burnt do encrease Hair as also the Ashes of Goats-dung mingled with Oyl 4. To make the Hair grow Take Marsh-Mallows and boyl them Roots and all and wash the head therewith and it will grow in a short time also take a good quantity of Bees and dry them in a sieve by the fire and make powder of them and temper it with Oyl Olive and anoint the place where the Hair should grow also take the Oyl of Tartar and warm it and anoint any bald Head therewith and it will restore the Hair again in a short time 5. To make the Hair fair Take the Ashes of a Vine burnt of the knots of Barley-straw and Licorice and Sow-bread and distil them together in fair water and wash the Head with it also sprinkle the Hair while it is Combing with the Powder of Cloves Roses Nutmegs Cardamum and Galingale with Rose-water also the Head being often washed with the Decoction of Beech-Nut-Trees the Hair will become fair 6. To make the Hair grow Take Hasle-Nuts with husks and all and burn them to powder then take Beech-mast and the leaves of Enula Campana and stamp the Herb and the Mast together then seethe them together with honey and anoint the place therewith and strew the Powder thereon and this will make the Hair grow 7. To take away Hair Take the juyce of Fumitory mix it with Gum Arabick then lay it on the place the Hairs first plucked out by the Roots and it will never permit any more Hair to grow on the place Also anoint your Head with the juice of a Gloworm stamped and it hath the same Virtue 8. For the Falling of Hair Take the Ashes of Pigeons-dung in Lye and wash the Head therewith also Walnut-leaves beaten with Bears-suet restoreth the Hair that is plucked away Also the Leaves and middle Rind of an Oak sodden in water and the head washed therewith is very good for this purpose 9. To make the Face fair Take the flower of Beans and Distil them and wash the face with the water some say that the Urine of the party is very good to wash the face withal to make it fair 10. For cleansing the face and skin If the face be washed with the water that Rice is sodden in it cleanseth the face and taketh away Pimples 11. A Water to adorn the Face Take Eggs cut in pieces Orange-peels the roots of Melons each as much as is sufficient in a large Vessel with a long neck distil by an Alembick 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 Tragacanth 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 Water to take away Wrinkles in the face Take of the Decoction of Briony and Figgs each a like quantity 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 Plumosi 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 a half make all these into most fine Powder and mix it with one quart of Rosewater then set it in the Sun and let it stand nine days often stirring it then
two ounces of French Barley in three pints of Conduit-water change the water and put in the barley again and do this till your barley do not discolour the Water then boyl the last three pints to a quart then mix half a pint of White-wine therein and when it is cold wring the juyce of two or three good Lemons therein and use it for the Morphew heat of the face and to clear the skin 35. An Excellent Pomatum to clear the Skin Wash Barrows grease or Lard often times in May-dew that hath been clarified in the Sun till it be exceeding white then take Marsh-Mallow-Roots scraping of the out-sides make thin slices of them and mix them set them to macerate in a Balneo and scum it well till it be clarified and will come to rope then strain it and put now and then a spoonful of May-dew therein beating it till it be through cold in often change of May-dew then throw away that dew and put it in a Glass covering it with May-dew and so keep it for your use 36. To take away Spots and Freckles from the Face and Hands The Sap that issueth out of a Birch-Tree in great abundance being opened in March or April and a glass Receiver set under it to receive it This cleanseth the Skin excellently and maketh it very clear being washed therewith This Sap will dissolve Pearl a Secret not known to many 37. To take away Freckles and Morphew Wash your Face in the wane of the Moon with a Sponge Morning and Evening with the distilled water of Elder-Leaves letting it dry in the skin you must Distil your Water in May This I had from a Traveller who hath cured himself thereby 38. To make the Teeth white and Sound Take a quart of Honey and as much Vinegar and half so much White-wine boyl them together and wash your Teeth therewith now and then 39. A Dentifrice to whiten the Teeth Take of Harts-horn and horses Teeth of each 2 ounces Sea-shells common Salt Cypress-Nuts each one ounce burn them together in an Oven and make a powder and work it up with the Mucilage of Gum Tragacanth and rub the Teeth therewith 40. To make the Teeth as white as Ivory Take Rosemary Sage and a little Allom and Honey and boyl them together in fair Running-water and when it is well boyled strain out the fair water and keep it in a Glass and use it sometimes to wash your Mouth and Teeth therewith and it will make them clean Also wash your Teeth with the Decoction of Lady Thistle-Root and it will cleanse and fasten the Teeth and the sore Gums made whole also the Root of Hore-hound drunk or chewed Fasting doth quickly heal the Gums and maketh the Teeth clean Strawberry-leaves also cleanseth the Teeth and gums a sure and tryed Experiment 41. To make the Teeth white Take one drop of the Oyl of Vitriol and wet the Teeth with it and rub them afterward with a course Cloath although this medicine be strong fear it not 42. For a stinking Breath Take two handfuls of Cummin and stamp it to powder and boyl it in Wine and drink the Syrup thereof Morning and Evening for fifteen days and it well help Proved 43. To make Breath sweet Wash your Mouth with the water that the shells of Citrons have been boyled in and you will have a sweet breath 44. To Sweeten the breath Take Butter and the juice of Featherfew and temper them with Honey and take every day a spoonful Also these things sweeten the Breath the Electuary of Aromaticks and the Peel of Citrons 45. To cleanse the Mouth It is good to cleanse the Mouth every Morning by rubbing the Teeth with a Sage-leaf Citron-peels or with powder made with Cloves and Nutmegs forbear all Meats of ill digestion and raw fruits 46. For Running in the Ears Take the juice of Elder and drop it into the Ear of the Party grieved and it cleanseth the matter and the Filth thereof also the juice of Violets used is very good for the Running of the ears 47. For Eyes that are blood-shoot Take the Roots of red Fennel stamp them and wring out the juyce then temper it with Clarified honey and make an Oyntment thereof and anoint the Eyes therewith and it will take away the Redness 48. To make the Hands white Take the Flower of Beans of Lupines of starch-Corn Rice Orice of each six ounces mix them and make a powder with which wash your hands in water 49. A delicate washing-ball Take three ounces of Orice half an ounce of Cypress two ounces of Calamus Aromaticus one ounce of Rose-leaves two ounces of Lavender flowers beat all these together in a Mortar searsing them through a fine searse then scrape some Castle-soap and dissolve it in rose-water mix your powders therewith and beat them in a Mortar then make them up in balls 50. For the Lips chopt Rub them with the Sweat behind yours Ears and this will make them smooth and well coloured 51. To prevent marks of the Small Pox. Boyl Cream to an Oyl and with that anoint the whales with a Feather as soon as they begin to dry and keep the Scabs always moist therewith let your Face be anointed almost every half hour 52. To take away Child-Blains in the hands or feet Boyl half a peck of Oats in a quart of water till it grow dry then anoint your Hands with Pomatum and after they are well Chafed hold them within the Oats as hot as you can endure them covering the Bowl wherein you do your hands with a double cloath to keep in the steam of the Oats do this three or 4 times and it will do You may boyl the same Oats with fresh water 3 or 4 times 53. To take away Pock holes or any Spots in the Face Wet a Cloath in White-Rose-water and set it all Night to freeze in the winter 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 Kernel then distil 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 the juice of a couple of Lemons 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-salt and as much water with a little Honey and
sowre Dock Oyl of Tarter of each 3 Drams make a Liniment 9. For Beautifying the Face an approved Oyntment Take of Citron Oyntment fresh made three ounces sweet Almonds very well bruised flower of beans of each one dram the bone of the fish Sepia Harts-horn Barley-flower each 2 drams incorporate them all with Honey 10. Another Excellent Beautifyer Take of Pomatum two ounces Citron Oyntment four ounces mix and anoint the Face therewith Night and Morning and afterwards wash your face with bean-flower-Bean-flower-water 11. An Oyntment to illustrate the Face Take the Oyl of the Marrow of a Hart two ounces Oyl of Goard-Seeds one ounce Goats fat washt Turpentine each half an ounce new wax three drams melt them by the fire then add Mastick Borax burnt each two drams mix them and make an Unguent with which anoint the face at night and in the morning wash it off with bran-bran-water 12. To curl the Hair Take a quantity of Pine Kernels burnt and beat to powder mix them with Oyl of Myrtles make an Oyntment therewith and anoint the Head 13. To make the Hair black Take the juice of red Poppy the juice of green Nuts Oyl of Myrtles Oyl of Costomary each one part boyl it a while and anoint the Hair therewith 14. An excellent Beautifyer for the face used by the Venetian Ladies Take of burnt Tartar half a pound powder it and dry it as they do Salt then take that Salt and put it within the whites of Eggs boyled 15. To cure a red Face Take four ounces of Peach Kernels Goard-seed two ounces bruise them and make an Oyl to anoint the face Morning and Evening 16. To increase the Hair Take the Seeds of Marsh-Mallows a sufficient quantity boyl them in common Oyl with which anoint the Hair Also the Oyl of Earth-worms doth increase the Hair 17. To make the Breasts small Take of Roch-Allom powdered and Oyl of Roses of each a like quantity mix them together and anoint the breasts therewith 18. To take away the Wrinkles of the Face Take Oyl of Turky-millet and the decoction of the Berry of the same and it will distend mollifie and consolidate Wrinkles also Oyl of Nuts is very good for the same 19. To cleanse the Body and make it comely Take of Sage Lavender-flowers Rose-flowers each two handfuls a little Salt boyl them in water or in Lye and make a Bath not too hot in which bathe the body two hours before meat 26. A sweet scented Bathe for Ladies Take of Roses Citron-peels Citron-flowers Orange-flowers Jasmine Bayes Rosemary Lavender Mint Penny-royal each a sufficient quantity boyl them together gently and make a Bath to which add Oyl of Spike six drops Musk five Grains Amber-grease three grains sweet Asa one ounce let her go into the Bath two hours before Meat 21. To make the Body fat and comely Take of Milk and Spring-water each one pint boyl them together till the water be consumed then add Sugar of Penedies fresh Butter each one ounce oyl of sweet Almonds newly drawn half an ounce give them one boyling more and so let it be taken betimes in a Morning fasting and sleep upon it FINIS New and Excellent Experiments and Secrets in the Art of Angling Being directions for the whole Art 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 uneven scabby Hairs that are ill chose Let your Hair be clean washed before you go about to twist it and then not only choose the clearest Hair but Hairs that are all of an equal bigness for such do usually stretch all together 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 then twist them over again before you tye them into a Line for those that do not so shall usually find their links to have a Hair or two shrunk and be shorter than all the rest at the first fishing with it which is so much of the strength of the Line lost for want of wetting it at first and then re-twisting it and this is most visible in a seven Hair Line which hath always a black hair in the middle called by Anglers the Herring bone Those Hairs that are taken from an Iron-gray or a Sorrel Stone-Horse and the middle of the tayl are best A Cement for Floats to fish withal Take black Rozin beaten Chalk scraped Bees-wax bruised of each a like quantity melt all these over a gentle small coal fire in an earthen Vessel well leaded and so warming the two quills fix them with a little of it it cools immediately and being cold is so hard strong and tite that you can hardly pull the two Quills asunder with both your hands without breaking them in pieces To sight your Caps for the float aright Let the uppermost be at the distance from the top of the quill and the lower Cap near to the end of the quill as in the description of it To dye Bones or Quills red for ever Take some Urine and put into it as much Powder of Brazil as will make it very red which you shall know by dropping some with a Feather upon a piece of white Paper and put therein bones or Quills being first well scraped and laid a while in a water made of Argol and let them lye in it ten or twelve days then take them out and hang them up till they are dry and rub them with a dry Linnen Cloath and they will be of a transparent Colour Observations A Pike is called The first Year a Shotterel The second a Pickerel The third Year a Pike The fourth Year a Luce. Fish are fattest about August All Fish are in season a Month or six Weeks after they have spawn'd To cleanse Worms Take a piece of a Hop-sack because that is not so close struck in the Weaving as other Cloath is and wash it clean and let it dry then take some of the Liquor wherein a piece of fresh Beef hath been boyled but be sure you take not the Liquor of Salt Beef for that will kill all the worms dip the piece of Hop-sack in the Liquor and wring it out but not hard so that some of the Liquor abide in the Cloath put the worms into this Cloath and lay them in an earthen Pot the Worms will run in and out through the Cloath and scour themselves let them stand from Morning to Night then take out the Worms from the Cloath and wash the Cloath as before but not dry it and wet it again in some of the Liquor thus do once a day and thus you will not only preserve your worms alive for three Weeks or a Month but also make them red and tough Probatum The Secrets of J. D. Would'st thou catch Fish Then here 's thy wish Take this Receipt
of Violet-flowers fresh and pick a pound clear water boyling one quart shut them up close together in a new glazed pot a whole day then press them hard out and in two pound of the Liquor dissolve four pound and three ounces of white Sugar take away the scum and so make it into a Syrup without boyling 13. To make Marmalade of Quinces Take a bottle of water and four pound of Sugar and let them boyl together and when they boyl scum them as clean as you can then take the whites of two or three Eggs and beat them to Froth put the froth into the pan to make the scum rise then scum it as clean as you can take off the Kettle and put in the Quinces and let them boyl a good while and stir them and when they are boyled enough put them into boxes 14. To make Hippocras Take a Gallon of White-wine two pound of Sugar and of Cinamon Ginger long Pepper Mace not bruised Grains Galingal Cloves not bruised of each two penny worth bruise every kind of Spice a little and put them together into an earthen pot for a day then cast them through your bags two or three times as you see cause and so drink it 15. To make Almond-Butter Take your Almonds and blaunch them and beat them in a morter very small and in beating put a little water then when they are beaten pour in water into two pots and put half into one and half into another put Sugar to them and stir them and let them boyl a good while then strain it through a strainer and so dish it up 16. To preserve Quinces red Pare your Quinces and core them then take as much Sugar as they weigh putting to every pound of Sugar one quart of water boyl your Quinces therein very leasurely being close covered turn them to keep them from spotting and when they are so tender that you may prick a hole through them with a rush and that they are well coloured then boyl the Syrup till it will button on a dish and so put your syrup and them together 17. To pickle Cucumbers Wash your Cucumbers clean and dry them in a cloath then take some Water Vinegar Salt Fennel-tops and some Dill-tops and a little Mace make it sharp enough to the taste then boyl it a while and then take it off and let it stand till it is cold then put in the Cucumbers and lay a board on the top to keep them down and tye them up close and within a week they will be fit to eat 18. To Candy Pears Plumbs and Apricocks to look as clear as Amber Take your Apricocks or Plumbs and give every one a cut to the stone in the notch then cast sugar on them and bake them in an Oven as hot as for Maunchet close stopt bake them in an earthen Platter and let them stand half an hour then take them out of the dish and lay them one by one upon Glass plates and so dry them if you can get Glasses made like Marmalet boxes to lay over them they will be the sooner Candyed In this manner you may Candy any other Fruit. 19. To preserve Oranges Take a pound of Oranges and a pound of Sugar peel the outward rind and inward white skin off then take juyce of Oranges and put them into the juyce boyl them half an hour and take them off 20. To make Oyl of Violets Set the Violets in sallet Oyl and strain them then put in other fresh Violets and let them lye twenty days then strain them again and put in other fresh Violets and let them stand all the year 21. To make Cream of Quinces Take a roasted Quince pare it and cut it into thin slices to the core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quinces to your liking then put in a little Sugar and strain it and always serve it cold to the Table 22. To make a March-Pane Steep two pound of pickled Almonds one day and two nights in fair water and blaunch them out of it then beat them well in a Morter and bedew them with Rose-water put to your Almonds so many pound of Sugar and beat your sugar with your almonds then make very fine crust either of Paste or Water and sprinkle it with Rose-water and Sugar then spread the stuff on it and bake it at a very soft fire always bedewing it with Damask water Civet and Sugar and lastly with a gut of Dates gilt or long Comfits gilt or with Cinamon-sticks gilt or the Kernels of the Pine-apple and so set it forth 23. To make Almond milk Boyl French Barley and as you boyl it cast away the water wherein it was boyled till you see the water leave to change Colour as you put in more fresh water then put in a bundle of Strawberry leaves and as much Cullumbine leaves and boyl it a good while then put in beaten Almonds and strain them and then strain it with Sugar and Rosemary then strew some Sugar about the dish and send it to the Table 24. To Preserve Apricocks or Pear-plumbs when they are green You may take any of these fruits and scald them in water and peel them and scrape the spungy substance of the Apricocks or Quinces so boyl them very tender taking their weight in sugar and as much water as to cover them and boyl them very leasurely then take them up and boyl the Syrup till it be thick and when they are cold put them up with your Syrup into your preserving Glasses 25. To pickle French Beans You must take your Beans and string them boyl them tender then take them off and let them stand till they are cold put them into the pickle of Beer Vinegar Pepper and Salt Cloves and Mace with a little Ginger 26. To make an Excellent Jelly Take three Gallons of fair Water and boyl in it a knuckle of Veal and two Calves feet slit in two with all the fat clean taken from between the claws so let them boyl to a very tender Jelly keeping it clean scum'd and the edges of the pot always wiped with a clean Cloath that none of the scum may boyl in strain it from the meat and let it stand all night and the next morning take away the top and the bottom and take a quart of this Jelly half a pint of Sherry Sack half an ounce of Cinnamon and as much Sugar as will season it six Whites of Eggs very well beaten mingle all these together then boyl it half an hour and let it run through your Jelly-bag 27. To make Aqua Mirabilis Take of Cloves Galanga Cubebs Mace Cardamums Nutmegs Ginger of each one dram juyce 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 Cinnamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis
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 them through a very quick Hair-strainer keep the strained liquor in a Glass very well stopt 45. To make Syrup of wormwood Take Roman Wormwood or Pontick Wormwood 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 boyl them till half be wasted strain it and put to the straining two pounds of Sugar and boil it to a syrup 46. To make Conserve of Quinces Take three quarters of the juice of Quinces clarified boyl it until two parts be wasted then put to it two pounds of white Sugar then boyl them to the thickness of Honey 47. To make Syrup of Poppies Take the heads and seeds of white Poppy and black of each fifty drams Venus hair fifteen Licorice 5 drams Jujubes thirty drams Lettice seeds forty drams and of the seeds of Mallows and Quinces tyed up in a fine rag of each one dram and a half boyl them in eight pints of water until half be wasted strain it and to every three pound of liquor put thereto Perrides and Sugar of each one pound boyl them to a Syrup 41. To make Honey of Roses Take of pure white Honey despumed fresh juyce of red Roses one pound put them into a skillet and when they begin to boyl throw into them of fresh red Rose-leaves picked four pounds and boyl them until the juyce be wasted always stirring it then strain it and put it up in an Earthen pot 49. To make Syrup of Lemons Take of the Juyce of Lemons purified by going through a Woolen strainer with crushing three quarts and a half and of white Sugar 5 pound boyl them with a soft fire to a Syrup 50. 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 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 but the more strong some use to rectifie it seven times 51. To make Syrup of Maiden-hair Take of the herb Maiden 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 boyl them according to Art Add four pound of Sugar to five pints of the clarified liquor and then boyl them to a Syrup 52. 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 infuse them twenty four hours in a sufficient quantity of water then boyl them till one half be wasted add to the strained liquor a pound of the best clarified Honey and as much white Sugar boyl them to a syrup 53. To make the Kings perfume Take 6 spoonfuls of Rose-water and as much amber grease as weigheth two Barley Corns and as much Civet with as much Sugar as weigheth two pence beaten in fine powder all these boyled together in a Perfuming pan is an excellent perfume 54. The Queens perfume Take 4 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 boyled make a good perfume 55. 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 boyling together in a perfuming Pan upon hot Embers with a few Coals is a very sweet Perfume 56. 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 altogether and set them in the Sun and so use them 57. To make Syrup of Cowslips Take the distilled water of Cowslips and put there to your flowers of Cowslips clean pickt and the green knobs in the bottom cut off and boyl them up into a syrup take it in Almond Milk or some other warm thing it is good against the Palsie and frenzy and to procure sleep to the sick 58. To make Marmalade of Lemons and Oranges You may boyl eight or nine Lemons or Oranges with 4 or 3 Pippins and draw them through a strainer then take the weight of the pulp altogether in Sugar and boyl it as you do Marmalade of Quinces and so box it up 59. To make Angelica Water 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 a half of Saffron of Cardamons Cubebs Galingal and Pepper of each a quarter of an ounce two drams of Mace one dram of Grains of Lignum Aloes Spikenard Junius 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 distil is as the rest 60. To make Quiddany of Cherries When your Cherries are fully ripe and red to the stone take them and pull out the stones and boyl your cherries till they be all broken then strain them and take the Liquor strained out and boyl it over again and put as much Sugar to it as you think convenient and when it is boyled that you think it is thick enough put it into your boxes 61. To dry Cherries Take six pound of Cherries and stone them then take a pound of Sugar and wet it with the juyce of the cherries and boyl it a little then put in your Cherries and boyl them till they are clear let them lye in the syrup a week then drain 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 and dry them a little longer 62. To make brown Metheglin Take strong Ale-wort and put as much Honey to it as will make it strong enough to bear an Egg boyl them very well together then set it a cooling and when it is almost cold put in some Ale yeast then put it in a strong Vessel and when it hath done working put a bag of Spices into the Vessel and some Lemmon peel and stop it up close and in a few days it will be fit to drink but the longer you keep it the better 63. To Candy
Oranges or Lemmons after they are preserved Take them out of the Syrup and drain them well then boyl some Sugar to a candy height and lay your Peels in the bottom of a sieve and pour your hot Sugar over them and then dry them in a stove or warm Oven 64. To preserve Oranges after the Portugal Fashion Open your Oranges at the end and take out all the meat then boyl them in several waters till a straw may go through them then take their weight and half in fine Sugar and put to every pound of Sugar a pint of water boyl it and scum it then put in your Oranges and boyl them a little more then take them up and fill them with preserved Pippins and boyl them again till you think they are enough but if you will have them jelly make a new Syrup with the water wherein some sliced Pippins have been boyled and some fine Sugar and that will be a stiff Jelly 65. To make good Vsquebah Take two Gallons of good Aquavitae 4 ounces of the best Liquorice bruised four ounces of Anniseeds bruised put them into a wooden Glass or Stone Vessel and cover them close and so let them stand a week then draw off the clearest and sweetest with Molosso's and keep it in another Vessel and put in some Dates and Raisons ston'd keep it very close from the Air. 66. To make Italian Bisket Take serced Sugar and a little of the white of an Egg with some Ambergreece and Musk beat them all to a paste in an Alabaster Morter and mould it into a little Anniseed finely dusted then make it up in Loaves and cut them about like Maunchet then bake them in an oven as hot as for Maunchet and when they are risen somewhat high upon the Plates take them forth and remove them not off the Plates till they be cold for they will be very apt to break 67. To make French Bisket Take half a peck of flower with four Eggs half a pint of Ale-yeast one ounce and half of Anniseed a little sweet Cream and a little cold water make all into a loaf and fashion it something long then cut it into thick slices like Toasts after it hath stood two days and rub them over with powdred Sugar and lay them in a warm Sun and so dry them and Sugar them as you dry them three or 4 times then put them into Boxes for use 68. To make Sugar plate Take serced Sugar and make it up in a past with Gum-dragon steeped in Rose-water and when you have brought it into a perfect paste rowl it as thin as ere you can and then Print it in Moulds of what fashion you please and so let them dry as they lye 69. To make Pomander Take half an ounce of Benjamin and as much Storax and as much Labdanum with six grains of Musk and as much Civet and two grains of Amber-grease and one dram of sweet Balsom then roul it up in beads as big or as little as you please and whilst they are hot make holes in them to serve for your use 70. To make Conserve of Damsons Take ripe Damsons and put them into scalding water and half an hour after set them over the fire till they break then strain them through a Cullender and let them cool therein then strain them through a piece of Canvas from their stones and skins and then set them over the fire again then put them to a good quantity of red wine and so boyl it often stirring it till it be thick and when it is almost boyled enough put in a convenient proportion of Sugar and stir it very well together and then put it into your Gally-Pots 71. To bake Oranges Peel all the bark off and boyl them in Rose-water and Sugar till they are tender then make your Pye and set them whole in it and put the Liquor they are boyled in into the Pye and season it with Sugar Cinamon and Ginger 72. To preserve Peaches Take a pound of your fairest and best coloured Peaches and with a wet linnen cloth wipe off the white hoar of them then parboyl them in half a pint of White-wine and a pint and a half of running water and being parboil'd peel off the white skin of them and then weigh them take to your pound of Peaches three quarters of a pound of refined Sugar and dissolve it in a quarter of a pint of White-wine and boyl it almost to the height of a syrup then put in your Peaches and let them boyl in the Syrup a quarter of an hour or more if need require then put them up and keep them all the year 73. To Preserve Gooseberries Take Goose-berries or Grapes or Barberries and take somewhat more than their weight in sugar beaten very fine and to lay one laying of Fruits and another of sugar till all are laid in your preserving pan then take six spoonfuls of fair water and boyl your Fruits therein as fast as you can until they be very clear then take them up and boyl the syrup by it self till it be thick when they are cold put them into Gally-pots 74. To preserve Pippins white Pare your Pippins and cut them the cross way and weigh them add to a pound of sugar a pint of water then put the sugar to the water and let it boyl a while and then put in your Pippins and let them boyl till they be clear at the core then take them off and put them up 75. To preserve Grapes Stamp them and strain them and then let it settle a while then wet a pound of sugar or Grapes with the juyce stone the Grapes save the Liquor in the stoning take off the stalks give them a boyling take them off and put them up 76. To preserve Angelica Roots Wash the Roots and slice them very thin and lay them in water three or four days change the water every day then put the Roots into a pot of water and set them in the embers all night in the morning put away the water then take a pound of Roots four pints of water and two pound of Sugar let it boyl and scum it clean then put in the roots which will be boyled before the syrup then take them up and boyl the syrup after they will ask a whole days work very softly at St. Andrews time is the best time to do them in all the year 77. To make Syrup of Quinces Take of the juyce of Quinces clarifyed three quarts boyl it over a gentle fire till half of it be consumed scum it and 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 a half of Cinnamon and of Cloves and Ginger of each two scruples 78. To make walnut-Walnut-Water Take of green Walnuts a pound and half Garden Radishroots one pound green Asarabacca 6 ounces Radish-seeds four ounces let all of them being bruised be steeped in three pints
take litharge of Silver half a pound beat it fine and searse it then boyl it with one pint of White-wine Vinegar till one third be consumed ever stirring it with a stick while it boyleth then distil 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 most precious for the same 16. To take away Sun-burn Take the juice of a Lemmon 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 Rosewater 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 anoint the face therewith 13. 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 bayes and therewith anoint the Skin and it will clear the Visage and make it white 16. To take away freckles in the face Anoint your Face with Oyl of Almonds and drink Plantain water or anoint 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 anoint your Face 21. To blanch the Face Take the pulp of Lemons 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 the 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 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-Fox Mix the juice of Lemons with a little Bay-salt and touch the Spots therewith often-times in a day for it is excellent good 24 A good Ointment 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 searse them then put them all in a Mortar together beat them together and in the working put thereto Roses 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 anoint your face and hands with it every Evening and in the Morning wash it away in water boyled with Barley Wheaten-bran and with 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 Month together 26. For the 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 anoint the Face and hands 3 or 4 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 Lemons a pint of raw Cream shred the Herbs small as also the Lemons and break and cut the Calves Feet small then mix them together and distil it in a Glass still and use it Also the water of May-dew is excellent good for any high Colour or redness in 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 it into a piece of Allom beat it together with a spoon till it become thick then make a round Ball and therewith anoint the Face where the Pimples are 29. For Heat and swelling in the Face Boyl the leaves or 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 inconveniences and also make both thy face and hands very smooth 30. For a Red Face Take Brimstone that is whole and cinamon of either of them an even proportion by weight beat them into small powder and searse it through a fine cloath upon a sheet of white paper to the quantity of an ounce or more and so by even proportions in weight mingle them together in clean clarified Capons grease and temper them well together till they be well mollified and put to it a little Camphire to the quantity of a Bean and so put the whole Confection in a Glass and use it 31. To take away Pimples Take Wheat-flower mingled with Honey and Vinegar and lay it upon them 32. An Excellent Ointment for an inflamed Face Take an Ounce of the Oyl of Bayes and an Ounce of Quick-Silver and put them in a bladder together with a spoonful of fasting spittle and then rub them well together that none of the Quick-silver be seen take of this Ointment when it is made and anoint the face therewith and it will heal it well and fair Proved true 33. For a rich Face Take three yolks of Eggs raw as much in quantity of fresh butter or Capons grease without salt camphire two penny-worth Red-Rose-water half a pint two Grains of Civet and boyl all these together in a Dish then strain them through a clean Cloath and set it to cool and take the uppermost and use it 34. To make the Skin white and clear Boyl