pound of Cinamon bruise it and steep it in a quart of White-wine a quart of Rose-water and a pint of Muscadel twelve hours with often stirring and from this Alembeck three pints which will not be only pleasant but fortifie nature and restore lost vigour To make Rosemary-Water Take the Flowers and Leaves of Rosemary in their prime half a pound and four â—unces of Elicampane Roots a handfull of Red Sage three ounces of Cloves the same quantity of Mace and twelve ounces of Anâ—iseeds beat the Herbs together and the Spices separately putting to them four galâ—ons of White-wine and after a weeks standing distill them over a gentle fire Spirit of Wine how to make it To Distill or rather Alembeck Spirit of Wine is to draw off any Wine you think fit over a gentle fire to what height you please by often rectifying it and is very good moderately taken in cold distempers or to mix with Cordial Waters of a cooler nature To make Treacle-water excellent good in case of Surfeits or the like disorders of the Body Take the Husks of green Walnuts four handfulls of the Juyce of Rue Cardus Marigolds and Baum of each a pint green Petasitis Roots one pound Angelica and Masterwort of each half a pound the Leaves of Scordium four handfulls old Venice-Treacle and Mithridate of each eight ounces six quarts of Canary of Vinegar three quarts and of Lime-juyce one quart which being two days dijested in a Bath in a close Vessel distill them in Sand c. A Cordial Mint-Water is thus made Take two handfulls of Mint green two handfulls of Cardus and one of Wormwood and soak them in new Milk being bruised and after three or four hours infusion draw off the water by way of Distillation and keep is close stopped for your use it being excellent good in case of pains in the Belly or Stomach An excellent Water for Sore Eyes or to Restore the sight Take Smallage Rue Fennel Vervein Agremony Scabeous Avens Hounds-tongue Eufrace Pimpernel and Sage of each a handfull Roach-Allum half an ounce Honey a spoonfull dissolved in Rose-water distill them in a cold Still and when you use it put in a little Allum and Honey and suffer it to dissolve washing your Mouth with it Evening and Morning An excellent Water for a Canker Take of the Bark of an Elder-tree Sorrel and Sage of each two handfulls stamp them well and strain out the Liquid part mingling it with double the quantity of White-wine and often with a feather dipped in it wash the Sore c. A Water very good for a Fistula Take a pint of White-wine an ounce oâ— the Juyce of Sage Borace in Powder threâ— peny weight Camphire-powder the weighâ— of a groat boil them two hours over a gentle fire strain them through a Woollen-cloth and being cold wash therewith the place grieved An excellent Water to cleanse any filthy Ulcer Take of the Water of Plantane and that of Red Roses each a pint the Juyces of Housleek Nightshade and Plantane of each a quarter of a pint Red Roses half a handfull Myrtle Cyprus-nuts of each half an ounce of the Rind of Pomgranate three drams St. John's Wort half a handfull Flowers of Molleyn half as much Myrrh Frankincense each a scruple Honey of Roses a pound and four ounces distill them together and of the Water take a pint and dissolve in it six ounces of Conserve of Roses and one ounce of Syrup of dry Roses with twelve drops of the Oyl of Brimstone and wash the place grieved An excellent Water for the Heats and Inflammation of the Eyes Take of Alloes Epatick fine Sugar Tutty-stone powdered each an ounce of red and white Rose-water each a pint put them in a double glass and set them in Balneo Maria five or six days often shaking them and with a feather dipped in it wash your Eyes as often as you see occasion as likewise your Forehead and Temples An excellent Water for a sore Leg or for a Canker in any part or place Take of Woodbine-leaves Ribwort Plantane Abinte of each a handfull clarified English Honey three spoonfuls Roach-Allum an ounce put them into three quarts of running-Running-water and let them seeth till a third part be consumed then strain out the liquid part and keep it in a new glazed Earthen-pot for your use washing the afflicted place with it twice a day A Water to turn back the Rheum that afflicts the Eyes Take of red Rose-water six ounces White-wine and Eye-bright-water of each the like quantity Lapis-Tuttiae three scruples Alloes Epatick the like quantity fine Sugar two ounces put them into a Glass with a narrow neck and set them in the Sun for the space of thirty days shaking them twice a day and then with the liquid part wash the Eye-lids Temples Forehead and the Nape of the Neck An excellent Water to cool the Liver and Heart as also in case of a Feaver Surfeit or Ill digestion Take two handfulls of Wood-sorrel the like of Barbary-leaves half a dozen Plantane-roots washed and sliced two ounces of Mellion-seed of Comfry and Borrage-flowers each an ounce steep them in a gallon of fair water well sweetned with Sugar-candy and distill them giving the party grieved two ounces of the Water with an ounce of the Syrup of Citron or Lemon An excellent Water for an Internal Bruise Take two handfulls of Scabeous-flowers of Peny-royal Camomoil Smallage and Bay-leaves each a handfull Myrrh pulverized half an ounce Harts-horn two ounces and two quarts of Malaga-wine bruise the Herbs c. in the Wine and then distill them altogether and let the party drink two ounces of the Water morning and evening An excellent Water for the Stone to provoke Urine and prevent Stoppage c. Take two quarts of new Milk Saxifrage Parsley Peletory of the Wall Mother Time green Sage Radish-roots sliced of each a handfull steep the Herbs and Roots over night in the Milk and distill them the next morning which done mingle six spoonfulls of the Water with as much White-wine into which grating a third part of a Roasted Nutmeg drink it off and so continue to do divers times and you will find extraordinary benefit thereby Poppy-Water how to make it Take two pound of red Poppy-leaves half an ounce of bruised Cloves and the like quantity of sliced Nutmeg steep these in a quart of Canary and after two hours standing put them into your Still and draw off the Water over a gentle fire Cordial Angelica-Water is made thus Take of Cardus Benedictus a handfull well dried of Angelica-roots three ounces of Nutmeg Cinamon and Ginger each an ounce of Myrrh half an ounce and one dram and a half of Saffron of Cardamums Cubebs Galingal and Pepper of each a quarter of an ounce bruise them and steep them in two quarts of Canary and draw them off with a common Still Aquamirabilis is thus made Take three pints of White-wine of the â—ce of Celendine and Aquavitae each
a pint Cardamer and the Flowers of Melilot a dram of each of Cubebs Gallingaâ— Cloves Mace and Ginger of each a dram bruise them and put them to the Liquoâ— where soaking all night the next morning seâ— them on a Stiil in Glass Alimbeck and draw off the Quintessence The Water prevents the Putrefaction of thâ— Blood is good in case of the swelling of thâ— Lungs removes the Heart-burn and purgeth Flegm and Melancholy c. Divers other Waters of Physical Vertuâ— I might mention but having many thing yet to propose and intending brevity shall proceed from Distilled Physical Water to give Directions for making Artificiâ—â— Wines c. And as for such Waters as aâ— for Beautifying I shall treat of them in another place CHAP. II. Instructions for a Gentlewoman how to make Artificial Wines and other pleasant Liquors necessary and profitable both for Sale and to be kept in private Houses for the Accommodation of Friends c. AS there are many pleasant Liquors made rather Artificial than Natural so it will not be amiss to say something of them which for variety may not prove pleasant only but profitable and are very commendable to be kept in the House for the Entertainment of Friends and Strangers who being perhaps rarely used to such will set a value on them above any other But to the purpose To make Cherry-Wine Stone your Cherries before they are too ripe press them in a Press or through a clean cloth and let the Juyce settle then draw it off and bottle it up with half an ounce of Loaf-sugar and a piece of Cinamon in each bottle and tying the Cork down let it stand six weeks and then being opened it will drink pleasant and brisk Hypocras is made thus Take a gallon of White or Rhenish-wine and put to it two pound of Loaf-sugar Cinamon Mace Pepper Grains Galingal and Cloves of each a quarter of an ounce bruising the Spices and putting them into the Wine in which they having been close covered for the space of ten days draw of the Wine and renew it with other Wine and an addition of Sugar and so you may do three or four times but the first is the best nor is there a pleasanter Liquor imaginable To make Wormwood-Wine Take a gallon or what quantity you think fit of the smallest White-wine put into it the peel of two Lemons half an ounce of Mace and a quarter of an ounce of Cinamon adding a pound of white Sugar to each gallon and stop them up close in a Vessel and after they have stood six days you may draw off the Wine and put it up in Bottles Rasberry Strawberry or Curran-wine may be made as that of Cherries but the liquor being boiled up with the Sugar before the Spices are put in will keep the longest An excellent Liquor may be likewise drawn from Plumbs of pleasant taste dissolving in some of the Liquor hot two or three spoonfulls of New-Ale-Yest to make it work and afterward keep it in a cool place that it may Rarifie the better Goosberry-wine is made the same way only adding some blades of Mace and slices of Ginger As for the Wine of English Grapes only Rarifie it with fine white Sugar-candy beaten into Powder And since there â—re other pleasant Liquors besides these I â—hink it not improper to say something of â—hose that are most in request To make the best sort of Mead. Take a quart of Spring-water and three â—uarts of small Beer as clear as may be add â—o them a pound and a half of clarified Hoâ—ey two ounces of the distilled Water of â—weet Marjorum three or four sprigs of Rosemary and Bays boil them together on 〈◊〉 gentle fire ever scuming off what rises to â—he top and then put it into a vessel to purge â—â—x days after which bottle it up for your use To make Steponey a Liquor formerly much in use Take a gallon of Spring-water and stone 〈◊〉 pound and a half of the best Raisins of the â—un and putting to them half a pound of fine â—ugar press upon them the Juyce of three Lemons slicing likewise the peel and adâ—ing to the Water a quart of White-wine â—il it and when it is boiling-hot pour it inâ—â— a pot upon the Raisins Sugar c. and â—pping it close let it stand six hours after at stir it about and let it stand two days more at the end of which strain it and press the Raisins and when you find the Liquor clear put it up into Bottles for your use Cock-Ale is thus made Take a young Cock and having stoned four pound of Raisins of the Sun boil theâ— and him in fair water and then slice four Nutmegs adding to them an ounce of Mace and half a pound of Dates beat them well and put them into two quarts of Canary and having added to them the boiled Liquor in which the Cock must be boiled in a manner to pieces strain the Liquor and preâ— what is solid and after your Ale has donâ— working pour it in and stop it down close two quarts is sufficient for a Barrel the bottle it up and in a month it will be fit 〈◊〉 drink To make Rack an Indian Liquor Take a quart of Water a pint of Brand and a pint of Canary add half an ounce 〈◊〉 beaten Ginger and the like quantity of Câ—namon the Juyce of four Lemons and twâ— ounces of Rose-water with half a pound 〈◊〉 fine Loaf-sugar put into it a hot Toast it bâ—ing well stirred it is the Prince of Liquors Choccolate is made with Choccolate Mill Eggs White-wine Rose-water and Mace Cinamon which the party fancies they beiâ—â— â—ll boiled together over a gentle fire two â—unces of Choccolate eight Eggs half a pound â—f Sugar a pint of White-wine an ounce of Mace or Cinamon and half a pound of Sugar â—nswering in this case a gallon of Milk. Many other Liquors there are as Metheâ—in Perry Syder Bracket Tea Coffee c. â—ut the way of making them being vulgarly â—nown I shall spare my Instruction and proâ—eed to Directions for making Syrups CHAP. III. â—â—structions for a Gentlewoman in preparing and making Physical and Cordial Syrups pleasant and profitable on sundry occasions c. Highly necessary to be kept in Families for the preservation of Health c. â—Yrups are of two kinds one Physical and the other pleasant and usefull on sundry â—her occasions But of these I shall treat â—â—thout distinction the use of them being so â—â—blickly known and indeed it is improper â—e to incert it But to proceed To make Syrup of Clove-Gilliflowers Take the red part of the Flowers separaâ—â—â—â— from the white to the quantity of half a peck let them soak a night in Spring-water then boil them and add to them a gallon Water wherein they were boiled and in which after boiling they have been strong pressed twelve pound of white Sugar anâ— half a pint of Rose-water then boil up tâ—â— Liquor with the Sugar
into the thickness oâ— Syrup and keep it for your use Some theâ— are that make it without fire but in my opâ—nion this way must be the best for keeping To make Syrup of Violets Take the Flowers of the blew Violetâ— clipping off the Whites and to a pound them add a quart of boiling-boiling-water and for pound of white Sugar stirring them toâ—â—ther and stopping them close in an Earth vessel four days then strain them pressâ—â— out the liquid part which being moderate heated on a gentle fire will thicken into Syrup To make Syrup of Wormwood Take Roman Wormwood the Leaâ—â— only half a pound Leaves of red Roses Flowers two ounces Indian-spike thâ— drams of the best White-wine a quart 〈◊〉 the like quantity of the Juyce of Quinces for want of it Syder bruise and infuse thâ— for the space of twenty six hours then being them till the liquid part is half consumâ—â— strain out the remainder and adding two pounds of sugar boil it up into a syrup To make Syrup of Lemons Take a gallon of the Juyce of sound Lemons strain it and let it clarifie and boil it up with six or seven pounds of fine sugar till it be of the thickness of a syrup and sweet enough for your purpose An Excellent Syrup to preserve the Lungs and for the Astma Take of nettle-Nettle-water and coltsfoot-Coltsfoot-water each a pint Anniseed and Liquorish-powder of each two spoonfuls Raisins of the Sun one handful sliced Figs number four boil them together till a fourth part be consumed strain the liquid part and make it up into a syrup with a pound of white Sugar-candy bruised into powder and take two spoonfuls of it each morning fasting An Excellent Syrup to open Obstructions and help the shortness of Breath Take Hysop of the first years growth and Peny-royal of each a handful stamp them and strain out the Juyce and add of English Honey the like proportion heat them in a Pewter dish over a chasing-dish of Coles till â—he Juyce and Honey be well incorporated and making it continually fresh let the party afflicted take early each morning and late each night two spoonfuls To make Syrup of Roses by Infusion Take of the Water of Infusion of white Roses five pounds clarified Sugar four pounds and boil them with a gentle fire to the thickness of a syrup then soak two pounds of fresh white Roses in six pound of warm water suffering them to stand for the space of twelve hours close covered then ring them out and put in other fresh Roses and so continue to do till the Water has the perfect scent of the Roses and then the Water is fitting for the Sugar to be dissolved in and used as aforesaid This Syrup draweth from the Entrails thin choler and waterish humours and is therefore fitting to be taken moderately by children aged Persons and such as are afflicted with the superabundance of either Choler or Phlegm How to make Catholicum Majus Take of the four great cold seeds cleansed and of white Poppy-seeds each a dram Gum-Dragant three drams red Roses yellow Saunders Citron and Cinamon each two drams Ginger one dram of the best and choicest Rubarb and Diacridum each halâ— an ounce Agarick Turbith of each two drams white Sugar dissolved in rose-Rose-water wherein two ounces of Senna have been concocted one pound make them into Tables of three scruples and let one Table be the dose It gathereth humours from all parts of the Body and expells them without molesting health or impairing of the strength but rather fortifying nature c. Syrup of Radish how to make it Take of the Roots of Garden and wild Radishes of each an ounce of Saxifrage Kneeholm Borage Sea-Holly Pettywhin O Cammack or Ground-Furz Parsley Fennel each half an ounce the Leaves of Betony Pimpernel wild Time Tendercrop of Nettles Cresses Samphire Venus-hair of each a handfull the fruit of Sleepy Night-shade and Jubebs of each twenty the seed of Basil Burr Parsley of Macedonia Carroways Seseli yellow Carrots Grommel Bark of Bay-tree Root of each a scruple Raisins stoned Licoras of each a dram boil them in ten pounds of water till four of them be consumed then strain it and with four pounds of Sugar and half the quantity of clarified Honey make the liquid part into a Syrup over a gentle fire adding an ounce of beaten Cinamon and half the quantity of grated Nutmeg This being taken at convenient times expelleth Gravel and Stone and scowreth the Kidneys if it be mixed with other lenitive and scowring matters and also provokes Urine Syrup of Vinegar compound how to make it Take of the best Wine-Vinegar a gallon boil it and take off the scum that arises then stamp Endive Maiden-hair and Wood-sorrel with Barbaries or green Grapes press out the Liquor and put it into the Vinegar to the quantity of a quart boil them up till a fourth part be consumed then add six pounds of Sugar or so much as will make it into a Syrup and give two spoonfulls at a time with success in case of any hot distemper or feavorish disorder of the Body or to expell gross phlegmatick humours Oxymel simple how to make it Take of the clearest Water and clarified Honey of each four pounds boil them till half the Water be consumed then add of Wine-Vinegar two pounds and suffer them to boil to a syrup This syrup extenuateth the gross humours takes away slimy matter and opens all Obstructions and Asthma that is Obstruction of the Lungs with Phlegm from whence ariseth shortness of breath Syrup of Barberries is made thus Take your Barberries picked from the stalks boil them to a pulp then strain and rarifie the Juyce then boil it up being six pounds with six pounds of fine Sugar into a syrup or if you find that will not thicken it sufficiently you may add more To make Syrup of Cowslips Take a gallon of the Distilled simple Water of Cowslips and put into it half a peck of the flowers clean picked the yellow part only boil them up with the Water and add to the liquid part after it is strained from them six pound of sugar heating it over the fire till it become a syrup To make Syrup of Maiden-hair Take the Herb so called to the quantity of six ounces shred it a little and add of Licorish-powder two ounces and a half steep them twenty four hours in three quarts and a pint of hot water add five pounds of fine Sugar to the Liquor after it is boiled and consumed a third part and set it again on the fire till it become a syrup To make Syrup of Licoris Take of the Root of Licoris newly drawn from the ground two ounces scrape it into Powder of Coltsfoot four ounces of Maiden-hair and Hysop each half an ounce infuse them twenty four hours in three quarts of Water then boil them till a half part be consumed which done strain out the remainder and with a pound of clarified Honey and the like
quantity of Loaf-sugar boil it up into a syrup To make Syrup of Cittron Peels Take of the Peels of yellow Cittrons a pound of the Berries or Juyce of the Berries of Cherms a dram steep them a night in spring-Spring-water to the quantity of two quarts then boil them till a half part be consumed and taking off the scum strain it then boil it up to a syrup with two pound and a half of Sugar To make Syrup of Harts-horn or rather Harts-tongue Take of the Herb called Harts-tongue the Roots of both sorts of Bugloss Polipodium of the Oak Bark of Caper-roots Tameris Hops Maiden-hair Baum of each two ounces boil them in five quarts of Spring-water till a fifth part be consumed to which add four pounds of fine sugar and boil it up to a syrup To make Syrup of Cinamon which is excellent good in case of Faintings or cold Distempers Take of the best Cinamon four ounces bruise it and steep it in three pints of White-wine and a pint of small cinamon-Cinamon-water three days by a gentle fire add three pound of Sugar when it is strained and boil it up to a syrup To make the Syrup of Quinces Take three quarts of the Juyce of Quinces let it be well setled and clarified boil it over a gentle fire till half be consumed then add three pints of Red-wine with four pounds of white Sugar and a dram and a half of Cinamon and of Cloves and Ginger two scruples and boil them up into a syrup To make Syrup of Hysop Take a handfull of the Herb so called Figs Dates and Raisins of each an ounce boil them in three pints of Water till a third part be consumed strain and clarifie the remainder with the Whites of two Eggs adding two pound of fine Sugar and so make it up into a syrup and it will continue good a twelvemonth To make an Excellent Syrup for a Cough or Cold or to restore decaying Lungs Take two quarts of spring-Spring-water put into it an ounce of Sydrack half an ounce of Maiden-hair two ounces of Elicampane-roots sliced boil them in an Earthen-vessel till half be consumed add more to the liquid part strained off two pound of Sugar and boil it up into a syrup two spoonfulls of which take morning and evening being a wonderfull restorative To make Syrup of Elder now greatly in use Take the Elder-berries fresh when they are full ripe strain out the Juyce boil it till a third part be consumed scum it clean and add to a gallon an ounce of Mace and six pound of Sugar boiling it up to a syrup To make Syrup of Roses Take a gallon of fair water and a quart of White-wine put into them when they boil a peck of red Roses pickt and let them boil till they appear white then press them and put them into the liquid part and boil it often adding the Whites of two Eggs well beaten and a pound of Sugar to each pint of Liquor and when you find it sufficiently thick preserve it in Glasses or Earthen-vessels close stopped for your use To make Syrup of Vinegar Take of the Roots of Smallage Fennel Endive of either three ounces of the Leaves of Anniseed Smallage Fennel Endive half an ounce of each boil them gently in three quarts of Spring-water till half be consumed then strain and clarifie it with three pound of Sugar and add a quart of White-wine Vinegar and boil it up to a syrup To make Syurp of Saffron Take a pint of endive-Endive-water two ounces of Saffron finely beaten steeping it in the Water for the space of two days at the end of which strain out the Saffron and with a pound of Sugar boil it up to a syrup To make Syrup of Mint Take the Juyce of ripe Quinces and of Pomgranets of each a pint and a half dried Mint half a pound and of the Leaves of red Roses two ounces let them steep a day and a night in the Liquor boil it then till half is consumed and add four pound of Sugar to make it into a syrup These as the most material I thought fit expresly to mention what remains a Gentlewomans discretion by these Rules may direct her to perform And so I proceed to give Directions for Preserving and Conserving c. CHAP. IV. Instructions for a Gentlewoman in Preserving and Conserving Fruits Flowers Roots and what else is usefull on sundry occasions for setting out Banquets c. PReserving of Fruits Roots and Flowers c. to be at hand for ornament or taste is no doubt a curious Art. Wherefore that a Gentlewoman should not be ignorant of such curiosities I shall incert many Directions worthy to be observed and at the same time speak something of Conserving c. To Preserve Mulberries Strain two quarts of the Juyce of Mulberries and add to it a pound and a half of sugar boil them together over a gentle fire till they become in a manner a syrup then put into it three quarts of Mulberries not over ripe and after they have had one boil take them off and put them together with the Liquor into an Earthen-vessel stop them close and keep them for your use To Preserve Gooseberries Take them before they be over-ripe cut off their stalks and tops and if you have leasure stone them then laying in an Earthen-vessel a Layer of sugar lay upon it a Layer of Goosberries and so do between every Lay till your Vessel be almost full then add about a pint of Water to six pound of Goosberries and the Goosberries having before been scalded set them in this manner over a gentle fire and let the sugar melt when being boiled up you may stop them up and reserve them for your use To preserve Cherries Take your Cherries when they are in their prime and scattering some Sugar and Rose-water at the bottom of your Preserving-pan put them in by degrees still casting in your sugar remembring there be put an equal weight of either and being set on a quick fire you may add a pint of White-wine if you would have them plump and when you find the syrup boil'd up sufficiently take them off and put them into your Gally-pots for use To Preserve Apricocks Observe when they are moderately ripe to pare and stone them laying them a night in your Preserving-pan amongst Sugar it being layed in Lays and in the morning put a small quantity of fair Water or White-wine and set them on Embers and by increasing a gentle fire melt the Sugar when being a little scalded take them off and letting them cool set them on again and boil them up softly till they are tender and well coloured at what time take them off and when they are cool put them up in Glasses or Pots for your use To preserve green Walnuts Observe to gather them on a dry day before they have any hard shell and boil them in fair water till they lose their bitterness then put them into cold water and
Fork or Spoon and raising it conveniently lay it upon a Trencher or Plate in the best order not by any means delivering it to the hand of the party with your Knife Fork or Spoon but on a Plate All sorts of Tarts Custards wet Sweet-meats and Cakes being cut in the dish wherein they were served up must be layed likewise with the point of a Knife handsomely on a Plate and presented Thus having shewed you how to behave your self and in some part to manage good cheer it will be highly necessary to consider that a young Gentlewomans Beauty is an Ornament next to that of her Virtue and though Nature is prodigally lavish in furnishing your Faces with charms yet seeing she is deficient and casualties impair the perfection of you lovely Sex I think fit to impart such Secrets as by harmless ways what is wanting or disordered may be supplied or repaired In which the following Treatise will direct you CHAP. VIII The Closet of Beauty or Modest Instructions for a Gentlewoman in making Beautifying Waters Beautifying Oyls Pomatums Reparations Musk-balls Perfumes and other Curiosities Highly necessary and advantageous in the Practice c. GEntlewomen Imagine not that I undertake this Treatise to create in you the least self-conceit or extravagant opinion of your Merits by putting into your hands an opportunity to render your selves more beautifull if possibly it may be but to preserve what you have at least from the ruins of time or any unfortunate accident for neatness on this side the Region of Pride is to be observed in that as well as in Apparel nay in a cleanly observance even Health it self is concerned But to proceed If Hair that comely Ornament of your Sex be wanting occasioned by Sickness or defect of moisture c. To recover it Take the Ashes of Hysop-roots the Juyce of Marshmallows and the Powder of Elicampane-rooâ—s of each an ounce boil them in half a pint of White-wine with a dram of the Oyl of Tartar till half be consumed and with the remainder Anoint the ball'd place and the hair will be restored To preserve the Hair from falling off Burn Pigeons dung to Ashes of which take the quantity of an ounce put them into 〈◊〉 pint of water where Wood-ashes have â—oaked then add two ounces of the Juyce of â—enegreen or Housleek and one of fine Sugar-candy and half an ounce of Rosemary â—lowers boil them together strain them well and wash the place six or seven times and the Hair will not only remain firm but what is fallen off will renew Of Hair grow too thick or unseemly in any part of the Body Take Gum-Arabick and boil it to the â—hickness of a Salve in the Juyce of Hemlock and lay it on the place Plaster-wise and when it is taken off which must not be unâ—er two days it will bring off the Hair by â—he roots not permitting any more to grow â—n that place To make the Hair fair and beautifull Cleanse it from dust by washing it in Rose-Vinegar then boil an ounce of Turmerick the like quantity of Rubarb with the leaves of Bay-tree cut small to the quantity of a handfull boiled in a quart of water wherein half a pound of Allom has been dissolved and by often washing your Head with thâ— decoction it will make your Hair fair anâ— lovely unless it be a deep red or exceedinâ— black To cleanse the Skin of the Face and make beautifull Take and distill the Blossoms of Pease anâ— Beans with the like quantity of the flowers oâ— Fumitory and Scabeous and wash the Facâ— with it morning and evening anointing it aâ—terward with a small quantity of Oyl oâ— Myrrh and by often using it you will havâ— cause to admire the effects Rosemary flowers boiled in White-wine have likewise theiâ— wonderfull quality in this kind To take away Freckles Take the Galls of two Cocks a handfulâ— of Rye-flower or Meal a pint of Verjuiceâ— two ounces of Plantane-water and one oâ— the Oyl of Bitter Almonds boil them anâ— strain out the liquid part when a third parâ— is consumed then boil it again till it becomeâ— a kind of an Ointment and often anointing the Face therewith will remove ' em To make a clear white and smooth Skin Take an ounce of Barrows grease the Whites of two Eggs half an ounce of the â—shes of Bay-tree roots or leaves a quarter â—f an ounce of Honey of Roses and a quarter â—f a pint of Plantane-water boil them till â—hey become an Ointment and use it to the â—nd above-mentioned To take away Sun-burn A handfull of Spanish Salt dissolved in the â—uyce of two Lemons is a speedy remedy â—he Face and Hands being often rubbed with 〈◊〉 and it as often suffered to dry upon them To take away Wrinkles and make the Face look youthfull Take of Brandy or Spirit of Wine a quarâ—er of a pint of Bean-flower and red Rose-â—ater each four ounces Water of Lillies our ounces the Juyce of Briony-roots two â—unces and of the decoction of Figgs two â—unces Incorporate them over a gentle fire â—nd use it as a Wash To take away the Red Spots occasioned by the Small Pox. Wash your Face with Juyce of Lemon 〈◊〉 which beaten Allom and Bay-salt has been â—issolved and to wear out the Pits or preâ—ent them gnawing deeper as you grow in â—ears Take half a pint of the Spirit of Vineâ—ar an ounce of Mustard-seed a quarter of 〈◊〉 pint of the Juyce of Marshmallows and a handfull of Bran boil them together anâ— put the liquid part in a Viol with whicâ— wash your Face morning and evening anâ— you will find the effect will answer the trouble To take away Pimples and Redness in the Face Dissolve half an ounce of Alom in thâ— White of an Egg and a spoonfull of Vinegar beat it together till it is well mixed anâ— when you go to bed lay it Plaster-wise upon the place and your desire will be effected To take away the hot swelling of the Face Boil Rosemary-blossoms or leaves oâ— Groundsil and Chamomile in White-wine and not only wash your Face in the Juyce but lay the Herbs stamped with a small quantity of Oyl of Roses Pultis-wise to the placâ— afflicted To Restore a Ruby Face to its former Complexion Take the yolks of two Eggs an ounce oâ— fresh Butter four drams of Camphire haâ— a pint of rose-Rose-water an ounce of the Oyâ— of Bays mingle them well by heating then over a fire and anoint the Face with thâ— Oyntment for they will produce if well beaâ—â—n and kept stirring and strained through a â—oollen cloth an Oyl c. To make the Hands soft and white Take of Bean and Lupin-flower of each handfull of Starch Corn Rue and Orice â—nd sweet Almonds two ounces beat or â—rind them together and with the Powder â—ash your Hands often To make an Excellent Wash-ball for the Hands and Face Take two ounces of Calamus aramaticus of Rose-flowers and the flowers of Lavender each a
Plaister A Salve Excellent to draw and heal c. Take a pennyworth of Turpentine as much Virgins Wax as a Walnut the like quantity of fresh Butter a spoonfull of Honey melt them into a pan and strain the substance into fair water and make it into a Roll for your use An Excellent Emplaister for a new or old Sore Take of Rosine four ounces melt it then of Turpentine take an ounce and two ounces of Wax the like of Sheeps-suet cleared from the skin and a spoonful of Olive-oyl boil them over a gentle fire and then strain them into water and apply them as a Salve Dr. Morsus Emplaister commonly called Oxecrotium Take Ship-Pitch Saffron Colophony Bees-wax of each three ounces Turpentine Galbanum Amoniacum Myrrh fine Frankincense Mastick of each an ounce and three scruples lay your Galbanum a night in Vinegar then boil and strain it melt your Gums and mingle them by stirring put in last your Turpentine and being well incorporated make it into Rolls and use it in case of Pains Aches Bruises Strains Dislocations and to strengthen the Nerves c. Oyl of Rosemary-flowers how to make it with its Virtual Operation Take a good quantity of Rosemary-flowers stamp them and put them into a Glass with strong Wine stop the Glass close and set it in the Sun six days then distill the Flowers and Wine with a soft fire and the effect will produce both Water and Oyl separate them and keep the Oyl close in a Glass This Oyl is good against the inveterate Head-ach it comforteth the Memory and perserveth the sight by being drunk in a Glass of Wine or dropped into the Eyes being dropped into the Ears it helpeth Deafness and is good in case of the Dropsie yellow Jaundice Rising of the Mother c. An Excellent Powder to provoke Urin and send forth the Gravel and Stone Take a Flint-stone and beat it in a Mortar to a fine and subtil Powder serace it and keep it in a Bladder till you have occasion to use it then take half a dram fasting in a Glass of White-wine or Ale and keep your self warm A Powder to ease the Pains of the Gout Take of fine Ginger two drams four drams of dried Elecampane-root Licoras half an ounce Sugar-candy three ounces beat them to a fine Powder and serace theâ— drinking off the Powder a dram at a time fasting in a Glass of Ale. A Water for easing the Pains in the Teeth Take of red Rose-leaves half a handfull Pomgranet-flowers the like quantity two Galls thin sliced boil them in three quarters of a pint of red Wine and half a pint of fair Water untill a third part be consumed strain them and hold a spoonfull at a time in your mouth and lay a hot cloth to your cheek dipped in the liquid part c. An Excellent Water for the Ulceration of the Yard Take Water wherein Iron has been often 〈…〉 â—â—â—ces of Pomgranet-piles and flowers of each three drams of Plantane and Housleek each an ounce and a half of Honey of Roses Turpentine each half a pound Allum six ounces white Copperas three drams boil them till half be consumed then add Verdigrease three ounces strain them and gently boil them again then letting them settle take the thin and rarify'd part and inject it with a Syringe anointing the place grieved with the other part An Ointment to cleanse Sores either old or new Take two ounces of Turpentine wash it well in a Barly-water put it to the yolks of six new-laid Eggs Honey of Roses or common Honey four ounces mingle them well over a gentle fire till they become an Ointment and then dip the Tents or Pledgets in it and apply them Flos Unguentorum how to make it together with its Excellent Virtue Take Rosin Perrosin of each half a pound Virgins Wax Frankincense of each four ounces Mastick half an ounce Stags-suet four ounces Camphire two drams Pound and melt them over a gentle fire then strain them into a Pottle of White-wine and when it is luke-warm put thereto three ounces of Turpentine stirring it till it be cold and then put it up for your use It is exceeding good for old Wounds in order to the ingendring good flesh and cleansing them wasting likewise the bad flesh and is good for all manner of Imposthumes in the Head and in the Body also for Strains in the Sinews It draweth out Thorns or Splinters of Bones it healeth Botches and Scabs and is good for the Noli me tangere and is an excellent Sear-cloth for the Gout Sciatica or Aches in any part of the Body For a Scald or any Burn an Excellent Ointment Take of Cream a quart Fern-roots a handfull slice and wash the Roots and theâ— boil them in the Cream in an Earthen-pot till they Jelly and at what time there is an occasion to use it Ferment it with a Spatula and apply it on a Linnen-cloth often renewing it An Excellent Ointment to asswage Pain and cooâ— any extraordinary Heat by what means soever it happen Take of white Carrate four ounces Oyl of Roses ten ounces red and white Saunders red Roses Myrrh Olibanum and Mastick of each two drams Camphire half a dram Turpentine two ounces and a half and make them into an Unguent A Tobacco-Salve for any fresh Wound Take of the Juyce of green English Tobacco a quart of Olive-oyl a pint of Wax and Turpentine each an ounce and half an ounce of Verdegrease boil them over a gentle fire for an hours space and make them up in Rolls for your use Note That the best Cloth for Plaister is new Lockram and the worst Calico or such cloth as has been starched For the shrinking of the Nerves or Sinews a Plaister Take of Water-cresses and Cammomile each a handfull stamp them and fry them with a handful of Wheaten-meal and two ounces of Honey then spread them on a cloth and apply them to the place at hot as may be well endured A Dredge Powder that purgeth Choler Phlegm and Melancholy Take of Turbith one ounce Ginger Cinamon Mastick Gallengale grains of Paradise Cloves Anniseeds the Herb called Mercury's Finger and Diagrâ—dium of each half an ounce the leaves of Senna two ounces Loaf-sugar four ounces dry them that theâ— may be pulverized and mingling them well take a dram in a morning fasting either in a glass of White-wine or warm Ale. An Excellent Powder to purge the Head by Sneezing Take of the Roots of Sneezing-wort oâ— Bartram an ounce Castorum half an ounce of white Hellebore and black Hellebore each an ounce Marjorum a handfull dry them and make them into a Powder using the Powder moderately as you see occasion An Excellent Powder for the Falling-sickness Take a Mans Scull that has not ben above a year buried bury it in hot Embers till it become white and easie to be broken Then take off the uppermost part of the head to the top of the crown and beat it into
Faâ— there let it continue till it is very stiff the salt it and when it is so let it dry and aâ— the end of three Months eat it To make Sage-Cream Take a quart of Cream boil it well the add a quarter of a pint of the Juyce of reâ— Sage half as much Rose-water and a quaâ—ter of a pound of Sugar and it will be a excellent dish And thus you may use 〈◊〉 with any sweet Herbs which will render pleasant and healthfull Messeline or Mixture of rare and curious Receipts Things and Matters Added as an Appendix to this Impression for the better encouragement of the Buyer not any of them being to be found amongst the Curiosities of the first Edition of this usefull Book Most Approved Physical Receipts â—n Excellent Balm for the Epilesie Vertigo Palfie Cramp and Pain in the Back and all cold Afflictions of the Nerves and Joynts TAke of the Red sort of Old Tile-stone in small pieces Calcine or burn them â—nd quench them in the purest Olive-oyl â—fter which beat them into fine Powder and â—ut that Powder sprinkled with a little Musâ—adel into a Cucurbite of Glass Luting the â—oynts well together and it being in that â—anner set over a gentle fire the Balm will â—rise which being taken away and used by anointing the afflicted part or snuffing uâ— the Nostrils will ease the Pains premised A Receipt to make Orvetine or the famous Antidote against Poyson Infection by being amongst diseased persons or suddenly coming into infections or noysome Air and to prevent oâ— eraducate any contagious Disease disperse Cold and prevail against Agues and Feavers Take of the Powder of Bezora-stone two drams the Powder of dried Foxes Lungâ— half an ounce the Oyl of Cinamon a dram half an ounce of the Juyce of Herb-a-grace the Powder of Red Corral a dram and two scruples of beaten Peel add to these half an ounce of Elecampane-roots and two dramâ— of Storax bruised into Powder put them into half a pint of Red-wine and let them simper over a gentle fire till they are well incorporated and then make them into an Electuary keeping it as close as may be from the Air and take as occasion requires it abouâ— the quantity of a Hazle-nut and after it somâ— warm Broth or warm Posset-drink keeping your self close for an hour or two after and it will effect wonders An Excellent Wine or Medicinable Drink against the Pox Plague Measles Small Pox Spotted Feaver or any infectious disease Take of the best Old Mallaga a quart add it a pint of Rhenish-wine Then take of â—um Sage Rue Red Sage Maiden-hair â—d the Leaves of Germand each an ounce â—uise them and boil them gently in the Wine 〈◊〉 a third part be consumed then add Pepâ—er Ginger and Nutmeg of each three drams â—â—ll beaten and of Venice-Treacle an ounce â—astly put in a quarter of a pint of Saffron â—d angelica-Angelica-waters and Morning and Evenâ—g take a spoonfull to your great advantage 〈◊〉 thereby you will be eased of the oppressiâ— that Nature labours under and be inabled 〈◊〉 conquer the disease Rare Curiosities not before made Publick Marmalade of Pruins Raisins Currans c. how to make it of an Amber Colour capable of keeping a Year TAke your Fruit and steep them in a proportionable quantity of Water till â—y being over a gentle fire they become soft â—nd pulpy then stone the Pruins or Raisins â—nd put them into as much Canary as will yet them after that press out the pulp and â—oil it up with some slices of Quinces then strain it again and put to each pound hâ— a pound of Sugar and half a pound of câ—rified brown Sugar-candy in powder aâ—so putting the pulp well mixed with the aâ—dition and sprinkled with Rose-water into glazed-pot dry it a little in an Oven or Stonâ— and keep it for your use A Perfume wherewith to Perfume any Confectâ—ons c. Take of Myrrh a scruple Musk the likâ— quantity Oyl of Nutmeg the like infuâ— them in Rose-water and with it sprinkle youâ— Banqueting preparatives and the scent wâ— be as pleasant as the taste To make a Dish seem a pleasant Garden or pleasant Hill of Fruits and Flowers Take a dish that is somewhat large coveâ— it with it with another of the like bigness anâ— place the uppermost over with Paste of Aâ—monds in lay'd with red white blew anâ— green Marmalade or Quiddany in the figurâ— of Flowers and Banks then take the Branches of candied Flowers and fix them up right in order and upon little Bushes erected and covered over with Paste fix your preserved or candied Cherries Plumbs Pears Apples Gooseberries Currans and the like each in his proper place and for Leaves you may use coloured Paste Wax Parchment or Horn â—d this especially in Winter wiâ—l appear not â—y gloriously strange but even strike if it be â—ll ordered admiration in the beholders â—e Approved way to keep Gooseberries Cherries Currans Cornelian-Berries Plumbs Apricocks Grapes and the like all the Year in their substance colour and proper taste in order to make Tarts or the like at any time of the year as if it were at the proper season Take Stone-bottles glazed within and withâ—ut boil them well in fair water then dry â—em in the Sun after which having gatherâ—d your Fruit somewhat before they are ripe â—â—ke them free from Leaves and with but indifferent Stalks and put them whole without any bruising into the Bottles then take â—ir water and boil it till no more scum will â—ppear after that let it settle and so draw 〈◊〉 off adding to each quart a quarter of a â—ound of white Sugar-candy in Powder and 〈◊〉 boil it up again with a quarter of a pound â—f Loaf-sugar till no more scum will appear â—hen the liquid part being cool fill up the Bottles after which stop them with sound Corks and having pieces of thin and pliable Lead clap them over the Corks and wyre 〈◊〉 down under the bearing or rising of the Necks and set them in a close Vault and when you open them the Fruit will be fresh and sound Some there are that hold this may be done without any Liquor but tâ— I hold the best and surest way to preseâ— them either from shriveling up for want moisture or becoming musty To make Frayse appear like Rashers of Bacon Take of fine Flowre half a peck mingâ— one half by it self with Water and Buttâ— and to the other add Milk wherein Turnsoâ— has been steeped with a little of the Powdâ— of Lake and having cut them out into â—ces fix a slice of the one to a slice of the â—ther at your discretion and when they aâ—fryed gently or rather baked they will dâ—ceive the most curious as to the sight of theâ— Curiosities rare and new for thâ— Beautifying and Adorning thâ— Female Sex with other matteâ— of moment To make a young Face exceeding Beautifull anâ— an old Face very Tollerable TAke of Benjamine two handfulls Scabâ—ous the like
The Child being thus ordered let the Midwife commit it to the Nurse or the Woman that assists and take care of the Womad in bed in taking from her the Seconâ—ine or After-birth with care and caution which is easiest done they being contracted Membranes by easily moving till Nature effect the rest and if there appear a difficulty â—herein many are of the opinion that the Womans holding Salt in her hand fast graspâ—d it is much available in facilitating the â—usiness Breathing hard or rather straining when the Breath is held is another expediâ—nt or by straining to Vomit all being helps â—o Nature But if these prove ineffectual the â—cent of Assa-foetida is an Expedient or drinkâ—ng the Juyce of Elder especially if the Woman be troubled with the Wind-colick chaâ—ing the Belly is not the least expedient to forward the matter for thereby the Wind that obstructs is dispersed or expelled 〈◊〉 these fail the Midwife by her discretion must gently draw them forth Many Births there are that are called Unnatural because they by accident or the eviâ— scituation of the Womb come not forward the right way some lying cross others with their feet downward others sprawling somâ— with their necks bowing and others witâ— their arms stretched out so that they creatâ— great pain and trouble Therefore of these I shall speak and give Instructions to those of the profession that herein are ignorant In many of these cases great caution musâ— be used to turn the Child not only by thâ— motion of the Woman but by Fomentations if occasion require and by the hand oâ— the Midwife either to turn the Child in thâ— Womb the right way or to contract thâ— Members that it may be brought forth by delating the Womb and thereby making sufficient way to do it removing what obstructs the passage and having by degree brought the Infant into a convenient posture if it may be tenderly move it the hand being before that attempt anointed with Pomatum the weakest or what is more convenient fresh Butter letting forth the Waters iâ— they are not come down and whether iâ— lye cross or sprawling feel for the feet and having gotten them by degrees draw the â—nfant gently forth incouraging the Woman â—o strain and giving her leave between whiles 〈◊〉 breathe and that in such a case the hold â—ay not fail a linnen cloth about the Thigh â—f the Child will not be amiss and after the â—irth do as in case of a Natural Birth If a dead Child be in the Womb and Naâ—ure be deficient as in that case mostly it is â—rt must be used and the Child if it canâ—ot be otherwise must be drawn forth with â—n Instrument hooked and fastned in the Scull â—y the Eye-hole This likewise must be done with caution and the Woman after it careâ—ully regarded incouraging her and not beâ—ng dismayed at any cross accident but raâ—her recollect her senses that she may be the â—etter able to perform her office Wit in the â—reatest Exegencies being most needfull And when she is cased of her burthen give â—er for her further comfort a Toast in Ipoâ—ras or Canary or in case she cannot be deâ—â—vered with conveniency the better to inforce it let her take the following Drink Cut blew Figs six or seven Mugwort the â—eeds of Rue and Fenugreek of each two â—rams Water of Peny-royal and Mother-wort six ounces decoct them till half be consumed strain them and add of Saffron â—hree grains and the Trochises of Myrrh a dram and a dram of beaten Cinamon sweeâ—en the liquid part and suffer her to drink it not Resting a while let her again try her strength but not put it out to extremity lest she become too feeble and then if she be not eased of her burthen it will not be amiss to make a Suffumation of Oppoponax Castor Sulphur and Assa-foetida of each a dram beaten to Powder and wetted to a stiffness with the Juyce of Rue burnt on a chafing-dish oâ— coles and the smoak pass through the narrow end of a Funnel so as to affect the Matrix only and so wait the good time A Woman being delivered either of a Natural or Cross Birth it will be convenient iâ— she have had hard labour to wrap her in the Skin of a Sheep the fleshy side being warm towards her especially to her Reins and Belly or for want of it a Coney or Hare's Skin newly flea'd and warm chafing her Belly with Oyl of St. John's Wort and swathing her Back and Belly with fine linnen a quarter of a Yard broad covering her Flanks with a Quilt or little Pillow applying a warm cloth to her Nipples but use not presently striving by any Application to drive back the Milk lest it cause an Inflamation by the continuing of the evil humour twelve hours at least being allow'd by Physitians for the circulation and settlement of the Blood and what was cast upon the Lungs by vehement agitation for in this case Nature is wonderfully out of frame there not being a Vein nor Artery but what is stretched and moved About six hours after Delivery or less a restorative may be made of the yolks of two Eggs a pint of White-wine a quart of Milk of Oyl of St. John's Wort and Roses each an ounce Plantane and Rose-water of each the like quantity mix them well and dip a cloth into them folded warm it and apply it to the Breasts and it will much abate the pangs To sleep immediately though the Woman be inclinable is not at all convenient four hours after Delivery give her Caudles and nourishing Liquids and let her sleep if she is minded And in case of a Natural Birth no more is required unless some more than ordinary indisposition happen But in case of Unnatural Births or extremity other things are to be considered As to observe a temperate diet which must consist for the first five days of Penados-broths Jelly of Chickens or Calves-feet poached Eggs French Barley-broth c. and as she strengthens so let her increase her eating If no Feaver afflict her she may as she sees occasion drink Wine moderately Syrup of Roses or Maiden-hair and such-like Astringents And so the danger being past Broths of Meat or Meat it self will not be amiss that she may the better recover her strength the eighth day being the soonest to venture on them the Womb then for the most part purging it self avoiding as much as may be sleep in the day-time And in case of Costiveness or the like obstruction which too frequently happen a Clyster of mollifying Herbs are a present removal And in all such cases and many other what follows is held material Marsh and Field-mallows Peletory of the Wall Camomoil and Melilot-flowers of each a handfull boil them in Water wherein a Sheeps-head has been boiled strain them when boiled and into a quart put an ounce of course Sugar and as much Honey with an ounce and a half of fresh Butter and if it opperate not to
the purpose half an ounce of Catholicum will not be amiss It is usual for Women to Wash after Delivery and how to make these Washes not being vulgarly known I shall give directions For the first Wash Take a handfull of Chervil which being boiled in a quart of Water add a spoonfull of Honey of Roses and wash with it eight days and then use another viz. Take red Roses put them in a Linnen bag boil them in half a pint of Water and as much White-wine strain the liquid part and use it Some require a third and that may be made of the Decoction of Roses and a pint oâ— myrrh-Myrrh-water To make Astringents usefull on this occasion Take the Seed of Pomgranet Roach-Allom and Galls of each two ounces Red Roses and the Roots of Knot-grass of each four ounces the Rinds of Pomgranet and Cassa of each three ounces Water-Roses Myrrh and Burnet of each an ounce half a quartern of White-wine and of Smith's-Water a quarter of a pint Take two bags of a quarter long and half the breadth boil them in Water with the Drugs c. and apply them successively as is convenient To make an excellent Plaster Take Venice-Turpentine Spermaceti Rose and Planâ—ane-water of each an ounce and a half with eight ounces of Bees-wax bruise and melt them adding an ounce of white Lead make a Plaster of it and apply them to the Belly and Nipples anointing them first with Spermaceti and it will remove the Inflamation and afford much strength Cleansing before rising being convenient I shall not omit to give Directions as thus Take half a pound of bitter Almonds blanch them and beat them into Paste with Powder of Grise and the yolk of an Egg put it into bags of Shammey and dip it into Red-wine and apply it to the places whence the Cere-cloth was taken and wash it in the Wine wherein Orange-flowers have been steeped To prevent the curdling of the Milk in the Breast Boil the Roots of Althaea in White-wine-Vinegar strain the liquid part through a Sieve adding Bean-flower an ounce Oyl of Mastick two ounces Powder of dried Mint and Rue of each a dram make them into an Oynment and anoint the Breasts To dry up the Milk many ways are used but this the best viz. Take new Honey the Juyce of a Sparemint and Shepherds-purse of each an ounce and put half an ounce into Chicken-broth each morning To renew a pain in the Breast Take two ounces of Bees-wax Oyl of Nutmeg and Rape-oyl of each half an ounce make them into an Oyntment spread them Plaster-wise and apply them to the Breast In case the Belly swell which after delivery often happens Take Barley and Bean-flowre finely sifted of each four ounces half a pound of Spanish Figs of the Powder of Brick two ounces one ounce of Cyprus-nuts boil them well in the Water of a Smith's Forge and apply them as a Linament to the Belly If an Inflamation of the Breast happen make a Cataplasm of the Leaves of Melilot and Night-shade each a handfull boiled in Spring-water adding two ounces of Bean-flowre of Oyl of sweet Almonds and Oatmeal each an ounce and make a timely Application To cure a Tumour in the Breast which â—oceeds from a thick and unnatural Vapour â—ising from the Menstrual blood the Woâ—an must be moderate in diet drinking Waâ—â—r wherein Cinamon and Anniseeds have â—een concocted as likewise the Rind of Ciâ—on observing evermore to take such things â—s are proper to provoke the Courses as the â—uyce of Celendine Groundsel Camomoil â—nd Ground-Ivy boiled in White-wine and 〈◊〉 often so doing you will remove the pain â—nd render ease to the part Additional Experiments or the Judicious Midwives farther Instructions not published in the former Edition And first of Weakness c. IF it happen that the Woman after her Delivery be very weak then to prevent her much striving the Nurse with other help must turn her as occasion requires lest the whole frame being out of order the dispersed humour gather to one place and create a relapse which is very dangerous notwithstanding for a farther prevention of it she may take at the end of _____ days the following Cordial viz. Take of the Syrup of Violets half an ounce the like quantity of that of Citrons add tâ—â— these two drams of the Powder of Rhubarb and an ounce of treacle-Treacle-water with as mucâ— Diascordium dissolved in it as will lye upon 〈◊〉 Six-pence and to all these add half a pint oâ— hysop-Hysop-water and let her take an ounce at 〈◊〉 time and after it some Broth or warm Posseâ— the Midwife being ever carefull that nothing of the After-birth remains lest thereby Fits and Obstructions may be occasioned The Woman in this case ought likewise to be very carefull of her self till the Body that by any violent or unnatural Birth especially is much distempered and disordered be setled and in good temper for often by a too timely rising and stirring the cold has opportunity to penetrate and settle in the open parts of the Joynts causing numbness and pains in Limbs and sometimes by such violent intrusions ferments the Blood to the degree of a Feaver To prevail against which Take of the Powder of Elecampane an ounce Conserve of Red Roses two ounces Pomgranet-seeds beaten to Powder an ounce dissolve them in White-wine two drams or somewhat more at a time and drink the Wine as warm as may be convenient New and rare Experiments in Cookery not before made Publick as also in Dairying To roast a Salmon whole the Italian way TAke a middle-siz'd Salmon draw him and scrape off the Scales drying him without and within with a cloth Then take â—â—ne grated Bread grated Nutmeg the Juyce of sweet Marjorum Currans and Butter maâ—ing them up with new Milk into a Pudding â—he which you must thrust in at his Gills till â—he Belly be pretty well stuffed then with white Filliting bind him to the Spit and at first baste him with a little Salt and Water then with Verjuyce and Sugar and lastly with Butter and Red-wine beaten up together when being enough open his Belly slit him in two halves and lay the Pudding one half on one side and the other on the other side and serve him with a Garnish of whole Spices and Anchovey-sawce To roast a Turky Swan Heron or Bittron the French way Draw your Fowl put sweet Herbs shread into a Linnen bag with Butter and Spices put that into its Belly then with hot water baist it till it is in a manner parboiled on the Spit after that dry it with a cloth then baiâ— it with Butter and Ginger till it is roasted and serve it up with Butter Anchoveys and thâ— sweet Herbs garnishing the dish with Lemon-peel and green things c. To make a Spanish Syllabub the best way Take new Milk a gallon the Flowre oâ— sweet Almonds half a pound Rose-water two ounces Lime-juyce half a pint the Juyce of Strawberries or
to grow stiff and cool dip your Flowers into it and taking them out presently lay them one by one in a Sieve and hold over a chasing-dish of Coles and they wiâ—â— dry and harden To dry Plumbs Pears Apples Grapes or the likâ— You must first Preserve them then wasâ— or wipe them after which set them upoâ— Tin Plates in a Stove or for want of it aâ— Oven not to hot and turn them as you see occasion observing ever to let them havâ— their Stalks on These things more especially being fit to be understood by a young Gentlewoman 〈◊〉 have spoken of them in order And since there are many other things necessary oâ— which I have said nothing I shall proceed to give Instructions as they occur which I hope will prove altogether as profitable CHAP. VI. â—â—structions for a Gentlewoman in making of Marmalade Paste of Fruit Artificial Fruit Jellies of Fruit Quiddanies Fruit-cakes Honey Conserve for Tarts Maccaroons Comfits and Confections after sundry forms and manners To make Marmalade of Oranges â—Are your Oranges as thin as may be and let 'em boil till they are soft in two or â—ree waters then take double the number â—f good Pippins divide them and take aâ—ay the core boil them to pap without loâ—ng their colour strain the pulp and put a â—â—und of Sugar to every pint then take out â—e pulp of the Oranges and cut the peel â—nd boil it till it is very soft bruise it in the â—â—yce of two or three Lemons and boil it up 〈◊〉 a thickness with your Apple-pap and half pint of rose-Rose-water To make Paste of Cherries Boil the Cherries till they come to be veâ—â— soft and strain the pulp through a fine â—eve and add a pound of Sugar to a pint â—ffen it with Apple-pap and boil it up to a â—ght then spread it upon Plates and dry it To make Marmalade of Grapes Take the ripest Grapes gathered in a drâ— day spread them upon a Table where thâ— Air and the Sun may come at them afteâ— which take from them the stalks and seed boiling the Husk and Pulp or Juyce in a Paâ— with often scuming whilst it is reduced to third part and then let the heat be gentle and when you find it thickned strain 〈◊〉 through a Sieve and boiling it once more add a small quantity of fine sugar or thâ— Powder of white Sugar-candy and so put iâ— up in Pots covered with Paper for youâ— use To make Honey of Mulberries Take the Juyce of the black Mulberries and add to a pound and a half of their Juycâ— two pound of clarified Honey and boil therâ— up with often scuming till a third part be consumed To make Jelly of Quinces Currans or Gooseberries Take the Fruit and press out the Juyce clarifie it and add to each quart a pound oâ— sugar clarified and boiled up to a Candy hight then boil them together till a thirâ— part be consumed then add a pint of White wine wherein an ounce of Cherry-tree oâ— Plumb-tree Gum has been dissolved and iâ— will make it a perfect Jelly To make Lemon-Cakes or Cakes of Lemons Take fine sugar half a pound to two ounâ—es of the Juyce of Lemons and the like â—uantity of Rose-water boil them up till â—hey become Sugar again then grate into it â—e rind of hard Lemons and having well â—â—corporated them put them up for your â—se into coffins c. being cold and cover â—m with Paper Artificial Walnuts are thus to be made Take a Sugar-plate and print it like a Walâ—ut kernel yellowing the in-side with Safâ—on then take seraced Sugar and Cinamon â—nd work them with Rose-water in which â—um-dragon has been steeped into a Paste â—nd print it in a Mould made like a Walnut-â—ell and when the kernel and shell are dry â—ose them together with Gum-dragon or â—um-Arabick and they will deceive the â—uest who will take 'em for real Walnuts To make Artificial Oranges and Lemons Take Moulds of Alablaster made in three â—eces bind two of them together and let â—em lye in the water an hour or two boilâ—â—g to a hight in the mean time as much suâ—ar as will fill them the which being poured to the Mould and the lid put quickly on by suddenly turning will be hollow And so in this case to the colour of the Fruit yoâ— cast you must colour your sugar in boiling To make red Quince-Cakes Take the syrup of Quinces and Barbarieâ— of each a quart cut into it about a dozeâ— Quinces free from rind and core boil theâ— till they are very soft then strain the puâ— or liquid part and boil it up with six pounâ— of sugar till it be Candy-proof then take out and lay it upon Plates as thin as yoâ— think convenient to cool Clear or transparent Quince-Cakes are maâ— thus Take a pint of the syrup of Quinces anâ— a quart of that of Barberries boil and clâ—rifie them over a gentle fire keeping theâ— free from scum then add a pound and quarter of Sugar to the Juyce Candying aâ— much more and putting it in hot and 〈◊〉 keeping it stirring till it be near cold at whaâ— time spread cut it into Cakes as the formeâ— To make Marmalade after the Italian fashion Take about thirty Quinces pare them take out their cores and put to them a quarâ— of water and two pound of sugar boil them till they are soft then strain the juyce and thâ—â— pulp and boil them up with four pound oâ— sugar till they become sufficiently thick To make white Quince-cakes Clarifie your sugar with the Whites of â—ggs putting to two pound a quarter of a â—â—nt of water which being boiled up add â—â—y sugar and highten it to a Candy then â—â—e Quinces being pared cored and scalded â—eat them to pulp and put them into the â—iling sugar not suffering them to boil long â—efore you take them off and lay them on â—lates To make Maccaroons Blanch a convenient quantity of Almonds â—y putting them into hot water beat them â—e in a Mortar strewing on them as you â—eat fine seraced Sugar and when they are â—ell mixed add the Whites of Eggs and â—ose-water and when they are of a conveâ—â—ent thickness drop the Butter on Wafers â—yed on Tin-plates and bake 'em in a genâ—â—e Oven To make a Leach of Almonds Take half a pound of Almonds blanched â—eat them in a Mortar and add a pint of â—â—w Milk and strain them add more two â—â—oonfulls of rose-Rose-water and a grain of â—â—usk with half an ounce of the whitest â—â—ng-gass and strain them a second time for our use To make Sugar smell like Spice Lay lumps of Sugar under your Spice sprinkle them with some of the Distilled-watâ—â— To make a Quiddany of Plumbs Apples Quinâ— or any other Fruit that is proper Take a quart of the Liquor of the Preseved Fruit and add a pound of the Fruit raâ— separated from the stone rind or core bâ— it up with a pound of Sugar till it stands uâ—on
a knife-point like a Jelly To make a Conserve for Tarts of any Fruit thâ— will keep all the Year Take the Fruit you intend peel off tâ—â— rind and remove the core or stone thâ— put them into a Pot and bake them with small quantity of Water and Sugar beiâ—â— bak'd strain 'em through a strong cloth adding Cinamon Sugar and Mace very sinly seraced boil them on a gentle fire tâ— they become as thick as a Jelly and thâ— put them up into Pots or Glasses stoppâ— close and they will have their proper taâ—â— at any time To preserve Medlers Take the Fruit and scald them in fair wâ—ter till the Skin may be easily taken off thâ— stone them at the head and add to eaâ—â— pound a pound of Sugar and let them boil till the Liquor become ropey at what time take them off and set them by for your use To make Sweet-meats of any Apples Make your Jelly with those that are most soft and pleasant then cutting other Apples round-ways put them into a Glass or Pot and let them stand six days then boil 'em with the addition of a quarter of a pound of Sugar to a pound of Liquor not breaking them but seasoning them further with the Juyce of Lemons Oranges Cloves Mace and Perfuming them with a grain of Amber-grease To make each sort of Comfits vulgarly called Covering-seeds c. with Sugar observe as followeth You must provide a Pan of Brass or Tin to a good depth made with Ears to â—ang over a Chafing dish of Coles with a Ladle and Slice of the same Mettal then cleanse your Seeds from dross and take the finest Sugar well beaten put to each a quarâ—er of a pound of Seeds two pounds of Sugar the Seeds being first well dried and your Sugar melted in this order put into â—he Pan three pounds of Sugar adding a â—int of Spring-water stirring it till it be moiâ—tened and suffer it to melt well over a clear fire till it ropes after that set it upon hot Embers not suffering it to boil and so from your Ladle let it drop upon the Seeds and keep the Bason wherein they are continually moving and between every Coat rub and dry them as well as may be and when they have taken up the Sugar and by the motion are rolled into order dry them in an Oven or before a fire and they will be hard and white Thus Gentlewomen have I let you understand the depth of Curiosities of this kind and such as are sutable to be done by your self or at least to be observed whether they are done as they ought by those you imploy to perform 'em whether your House-keeper or Woman for if your self appear ignorant herein those that perform it will either have your want of understanding in contempt or not perform as they ought Wherefore leaving them to be considered and practised by you at leasure I shall proceed to the remaining Curiosities in their order And first as to what belongs properly especially in many cases to your self lest by too long abstenance your Appetite should be paul'd I invite you to a Table furnished with dainties and really let you understand what your Behaviour must or ought to be abroad or at home and how if it comes to your turn you must handle your Knife and Fork c. in Carving the several sorts of Fowl Fish and Flesh of Beasts c. CHAP. VII Instructions for a Gentlewoman in her Behaviour at the Table abroad and at home with the Terms and Manner of Carving Fowl Flesh of Beasts and Fish with Directions to know the choicest pieces in either and such as are most acceptable THough you may think it strange and altogether a matter that might have been spared to instructed you as to Behaviour in a Marriage state yet let me tell you though I shall hereafter say something as to this Point yet the Behaviour of Youth differs from that of riper years and since it is an Introduction to other matters let your wonder cease and observe what follows Being at the Table in your due place observe to keep your Body strait and lean not by any means with your Elbows nor by ravenous Gesture discover a voracious Appetite Knaw no bones but cut your Meat decently with the help of your Fork make no noise in calling for any thing you want but speak softly to those that are next or wait to give it nor be so dis-ingenious as to shew your dislike of any thing that is before you if strangers be at the Table especially at anothers Table Eat not your Spoon-meat so hot that it makes your Eyes water nor be seen to blow it Complain not of a queazy stomack wipe your Spoon every time you dip it in the dish if you eat Spoon-meat with others eat not too fast nor unseemly neither be nice or curious at the Table by mincing or mimping as if you liked not the Meat or the Company where you see variety yet reach not after them but stay till you have an opportunity and then shew an indifferency as to your choice and if it chance to happen you have a Plate with some piece you fancy not presented wait your opportunity till it be taken away and changed noâ— be inquisitive for that is uncomely to know what such a Fowl or such a Joynt cost noâ— discourse of Bills of Fare take not in youâ— Wine or other liquor too greedily nor drink till you are out of breath but do things with decency and order If you are abroad aâ— Dinner let not your hand be first in anâ— dish nor take your place unseemly neitheâ— be induced to Carve though the Mistriss 〈◊〉 the house out of a complement intreat it unless you see a necessity for it and wherâ— ever you Carve keep your fingers from your mouth throw not any thing over youâ— shoulder neither take or give any thing on that side where a Person of Quality or one much above you is seated nor reach your arms over other dishes to reach at what you like better And so leaving what else is requisite in this kind to be observed I proceed to give you First the Terms of Carvers Secondly the manner of Carving and Thirdly Directions to know the best pieces c. And of these in their order First That you may the better be enabled to direct those you appoint to Carve if you Carve not your self the most expert in that dextery give the following Terms by way of distinguishment and properly in the cutting up all manner of small Birds the direction for it is Thighing them as Larks Woodcocks Pigeons c. Directions for cutting up a Plover is to mince it a Quail and Partridge to wing them a Pheasant to â—lay it a Curlew to untie it a Bittern to unjoynt it a Peacock to disfigure it a Crane to display it a Hern to dismember â—t a Mallard to unbrace it a Chicken to â—n frust it a Swan to lift it a Goose
means keep her Milk in good temper c. AS for Directions to a dry Nurse whoâ— business it is to look after a Gentlewoman when she lyes in it will not be amiâ— to wave them since few that undertake suâ—â— a charge are ignorant what is necessary as 〈◊〉 Usage and Diet Nor is the Midwife in thâ— case wanting to give Directions if the Geâ—tlewoman her self as few are after the first â—ing in were ignorant in that affair â—herefore intending to say something of it treating of the Duty and Office of a Midâ—fe I willingly here omit it and proceed to â—e Charge and Office of a wet Nurse whose â—re it is to bring up Children till a conveâ—ency offer to wean them And first I shall â—scribe what manner of Person a good â—urse ought to be In this case a good Nurse ought to be of a â—iddle-stature plump of body though not â—ver corpulent of a sanguine complection â—easant and cheerfull clear skinn'd and well â—oportioned For her Conditions they must be sutable â—nger must be a stranger to her and her deâ—ght naturally in Children not drowsie nor â—lf-conceited her Age must be a Medium â—etween five and twenty and forty being â—ne that has been well Educated and see â—e want for nothing for if she be necessitaed the Child must pine or if Sickness hapâ—en through accident or disorder her Milk â—s injured thereby Yet Temperance must â—e her greatest care for fear by excess of â—eat or drink the Milk be corrupted or inâ—amed and in all things her care of her â—harge must let her Prudence appear Take 〈◊〉 Woman whose Child was a Boy to Nurse â—ne of that kind and on the other side the contrary considering she ought not to 〈◊〉 with child during the discharge of this gâ—â— Office least she spoil both her Nursery aâ— that she goes with A Nurse in this case ought in her Diet avoid salt Meats Onions Garlick Leeâ— Mustard too much Salt Vinegar or Peppâ— and such like things as create bad nutrimeâ— or inflame and heat the blood Strong drâ— immoderately must be shunn'd for that wâ— occasion a super-abounding of Choler in tâ— Child as Cheese and Fish will Melanchoâ— and Phlegm nor ought she to sleep suddaâ—ly after Meals but be active and in motion 〈◊〉 create a natural digestion a good Air ougâ— to be chosen for the more kindly respiratioâ— for a gross Air is frequently the occasion oâ— dull wit and much corpulency and a puâ— thin Air of the contrary the Air on maâ— occasions being advantageous or disadvaâ—tageous to the faculties of Life or passions the Mind in their several operations it beiâ— a kind of a food to the Intellectuals As for the Milk divers things are to 〈◊〉 considered but the chief is wholsome aâ— moderate Diet and to correct defects Lâ— her observe if her Milk be too hot which oâ—ten appears by the Childs frowardness if let the Nurse take in her Posset-drink Salad 〈◊〉 Pottage Endive Succory Lettice Sorrâ—â— Plantane or such like cooling Herbs If sâ—â— â—d it too cold which will appear by the â—â—ilds over-drowsiness let her do the like â—th Cinamon Vervine Bugloss Mother â—ime or Burrage To cause Milk where it is wanting Take â—art of the Hoof of the fore-foot of a Cow â—â—lcined to Powder a dram of which let â—e Nurse drink morning and evening in â—arm Cows Milk or Ale. For want of the former Take Lady-Thistle stamp it and squeeze out the Juyce which boiled in Milk an ounce to a pint you may conveniently take drinking it off warm And thus being careful in seasonably orderâ—ng the Child in dressing undressing and what â—n the like nature is convenient no doubt it will thrive and come to perfection The best Colour of a Child when new-born is red which soon turns to a Rosey for those that are white if they live will be subject to diseases A little crying if not too often eases the brain of watery-matter and inlarges the Lungs but too much crying occasions Catarrhs and Ruptures The first month it must only suck often changing the breast but not over-charging its stomack after which a pap of white Bread and Milk seasonably given between whiles will strengthen it and let there be an hour between sucking and feeding using it in that manner till the Teeth come The Teeth coming forth by degrees giâ—â— it more solid food not denying it Meat thâ—â— is small cut and may be easily chewed Keep it well swathed and beware it stanâ— not too soon for fear of distorting the Legâ— In such places as bathing of Children is coâ—venient omit it not from the seventh month twice a week till it is weaned At a twelvemonth old if it be healthâ— wean it not giving it suddainly strong food but by degrees and the first seven years Diet ought to be such as by it's nourishment causeth growth And from this I shall proceed to say somewhat of Diseases incident to Children and prescribe Remedies which Nurses ought to use on sundry occasions CHAP. XI Of Distempers in Infants and how to Remedy them Together with Directions to the Nursery-Maid in the discharging her Duty and Office c. CHildren in their tender age are subject to many distempers wherefore a Nurse ought to be skilful in Medicines such as are prevalent on sundry occasions by reason 〈◊〉 Child may be lost before a Physitian can be â—â—d Wherefore I shall give her Instructiâ—ns what to do in the most dangerous cases For the Epilepsis or Convulsion Take Majestery of Cole a scruple of Male Piony-roots a scruple and as much of â—eaf Gold work them into a Powder and â—ive it the Child in a spoonfull of Breast-Milk For the Chasing of the Hips Change the Clouts often sprinkling on â—hem Litherage of Silver Seed and Leaves of Roses Frankincense and burnt Allum made â—nto a Powder or anoint them with white Ointment and Diapompholigos To remove the Stoppage of Urine Take Saxifrax-roots six drams Calcine â—hem with an ounce of the Blood of a Hare bruise them into a Powder and give the Child from a scruple to half a dram in a spoonful of White-wine For the Strutting of the Navel Use a Plaister or Poultis of Cumming Lupins and Bay-berries beaten into Powder and wet with White-wine For the Inflamation of the Navel Take a quarter of a handful of Mallows stamp them with half an ounce of Barâ— meal and with Fenugreek and Lupins tâ— ounces of each make them into a Caâ—plasm with Oyl of Roses and apply them the place grieved To destroy Worms Take of Worm-seed two drams and Coralline and Harts-horn prepared each dram Roots of Piony Dittany Majesteâ— of Coral each a scruple make them into Powder and give a scruple at a time in spoonful of Peach-flower water For Vomiting Take a quarter of an ounce of Honey Roses and the like quantity of Syrup Mint and give it the Child at four times For the Hickets Take Mastick an ounce Dill and Franâ—incense of each
aâ— a small quantity of Lemon-peel take a câ—â—venient piece of Bacon and boil with it aâ—â— when your Bacon is boiled cut it in piecâ— and season it with dried Sage and Pepâ— small beaten lay the Bacon about the Veâ— and serve it with Sawcers of green sawâ— â—arnished with Marigold-flowers Barberries â—â—d Parsley A Rump of Beef to Stew the best way Let your Beef be seasoned with Salt Pepâ—er and Nutmeg lay the fat side downward 〈◊〉 an Earthen-pan then put in an equal poâ—on of Water and Elder-vinegar to the quanâ—y of three quarts add two Onions and â—alf a handfull of the tops of Rosemary and â—â—ewing it three hours over a soft fire take it 〈◊〉 and dish it with Sipits garnishing with â—emon-peel and sawcing with the Gravy â—â—e fat being scummed off To bake a Hare the best way Take a large Hare minced and well seaâ—â—ed with beaten Mace Salt and Pepper â—aking a proportion of the head and shoulâ—rs and lay in a layer of Flesh and Lard â—â—d Butter above and beneath and serve it with Gallentine sawce in Sawcers To roast a Rabit with Oysters the best way Take a large fat Rabit wash it and dry 〈◊〉 then half a pint of Oysters after the same â—â—nner put them into the Belly of the Raâ—â— with a couple of shread Onions large â—â—ce whole Pepper and sprigs of Thyme 〈◊〉 'em up and when the Rabit is roasted â—â—ce them with Butter and the yolks of hard Eggs and dish the Rabit up garnishing thâ— dish with red Beet-roots and Orange-peel To Carbanado Hens or Pullets the best way Take half a dozen hard yolks of Eggâ— half a pint of White-wine and the Gravy mince the Eggs and boil them up with Onâ—on or some Shalots add grated Nutmeg with a Ladle or two full of drawn Butter dish your Fowl pour the sawce on them garnishing your dish with Lemon-peel anâ— Violet-leaves To set off a dish of Marrow c. Take a pound of fine Paste rowl it veâ—â— thin and the Marrow taken whole out 〈◊〉 four bones cleave it in quarters season with Pepper Salt and Dates all minced laâ—ing one piece in your Paste framing it peacodwise and so use the rest then fry theâ— in Butter and Sugar and serve them up gaâ—nished with Borage-flowers To stew a Pheasant the best fashion or way Take a large Pheasant roast him till â—nough then boil it gently in Mutton-broâ— adding whole Pepper Mace the slice or tâ— of an Onion Pruins Currans and Vinegaâ— sufficient to make it sharp then colour 〈◊〉 Broth with bruised Pruins and serve up Pheasant in it To Carbinade Mutton the best way Broil a breast or shoulder of Mutton scotâ—hing it with your knife strow on them minced Thyme grated Nutmeg and a little Salt with Claret-wine Capers Gravy and a shread Shalot garnishing with a Lemon-peel To roast a Pig. Take a fat one cleanse his belly put into it minced Sage Currans Mace and graâ—ed Nutmeg roast him indifferently by a soaking fire then make up a brisk fire to crackle him and serve him up with Currans Bread Sage Butter and Nutmeg made into a thin sawce with Rose-water To stew Venison the best way Take fat Venison either raw or potted slice it and put it into your stewing-pan with Claret-wine Rosemary-tops Cloves Sugar Vinegar and grated Bread being well stewed add grated Nutmeg and serve it up garnished with Luke-Olives To make a Fricacy of Chickens the best way Take four or five Chickens about two months old scald and flea them put them in Water and White-wine then take a large Onion ten or twelve blades of Mace and the quantitity of a Nutmeg grated tye them up in a cloth with a bundle of swâ—â— Herbs and Salt put them into an Eartheâ—-pan and let them simper a while then taâ—â— three or four Anchoveys five or six Egg half a pound of the best Butter dissolved 〈◊〉 a pint of Mutton-broth shread the Spicâ— small with a quarter of a pound of Caperâ— mix them with the other sawce and layinâ— the Chickens upon it serve them up with Sâ—pits garnished with sliced Lemon Thus yoâ— may dress and dish up Partridges or Pigeonâ— with only the abatement of the Eggs. To Stew a Fillet of Beef the newest way Take the tenderest and remove the Skiâ— and Sinews steep it in White-wine scattering on it a small quantity of Pepper and Salt then covering it with Wine add more Pepper and keeping it close down with 〈◊〉 waight suffer it to steep two nights anâ— a day when taking it out put it into aâ— Earthen-pot with Beef-broth cover it on 〈◊〉 gentle fire adding a few Cloves and Maceâ— and standing over the fire till it is tender iâ— will be of an admirable taste serve it uâ— with the Broth. The newest way to boil a Wild-Duck The Duck being half roasted take her of the Spit put her into a Pan with a pint oâ— Claret and as much Mutton-broth three Onions cut and a bundle of sweet Herbs â—ee or four slices of Bacon and some whole â—pper cover the Pan with another and â—hen it is stewed or boiled sufficiently â—â—ve it up with the Broth. To bake a Pig the best way Take a Pig and dress him well as for roastâ—g mould him up in a coffin of Clay butâ—ed a little within put him into an Oven â—ght hours so that the Clay being dried the â—g will be very crisp then serve him up â—th sawce as for roasting 〈◊〉 boil a Pullet Capon or Chicken the best way Truss them and put them into Mutton-â—oth with Mace Spinage and Endive Maâ—â—gold-flowers Bugloss Borage Sorrel and â—â—rsley and when they are enough garnish â—â—e dish with Borage and Marigold-flowers â—â—d serve them up in Sipits To boil a Capon or Chicken with Sugar-pease Take the Pease when young and dry â—â—em in the cods taking them from thence 〈◊〉 the quantity of two or three handfulls â—â—t them into an Earthen-vessel with about â—â—lf a pound of fresh Butter and near half a â—at of fair Water add whole Pepper Mace â—â—d Olive-oyl of each a small quantity and â—ur Capon and Chicken being well boiled strain the Pease and other Ingredients aâ—â— serve them up as sawce with the yolks of tâ—â— or three Eggs and half a quartern of Sack. To hash a Capon or Pullet the best way Take either of them cold after haviâ—â— been roasted take out the brains and minâ— them small with the flesh of the wings thâ— take off the legs and rump intire then aâ—â— strong Broth and Gravy sliced Nutmeg Onion and Salt and stew the divided parâ— in a large Pipkin and when they are wâ— stewed add some Oysters Juyce of Orangâ— and a yolk of an Egg and serve them up 〈◊〉 Sipits garnished with Oranges sliced aâ— Flowers And thus any Fowl of this or tâ— like kind may be hashed To boil a Pullet or Capon with Asparagrass Boil the Fowl in fair water put bruisâ— Mace chopped Parsley and sweet Butter in its
Dairy-Maids place and office though not so universal is little inferiour to that of the Cook-Maid in making variety of Junkets besides which her chief business is to go neat and cleanly and to keep all so under her Jurisdiction observing the Kine are well fed and that Butter and Cheese are made of proper Milks and in their proper season To make which few that undertake that business being ignorant I shall proceed to give Instructions for the making of Junkets the most curious part of her office and for which Persons of Quality peculiarly retain such Servants But to proceed To make fresh Cheese of Cream Take a Pottle of new Milk warm from the Cow Almonds blanched half a pound beat them small add a pint of Cream a quarter of a pint of Rose-water half a pound of Sugar half an ounce of beaten Cinamon and Ginger then add Runnet bread it up and whey it press it in a Mould and serve it up in a dish of Cream Cream and Codlings how to order in the best manner Scald your Codlings take off the skins and cut the core mix the pulp with Sugar and Rose-water add a quarter of a pint of Canary and a quart of Cream and serve it up To make an Excellent Junket Take Goats or Ews Milk put them over a fire and when they are a little warm then add Runnet and let it cool then strow on it Cinamon and Sugar over that cast Cream and strew Sugar upon the Cream with Rose-water To make a Whip'd Syllabub Take a pint of Cream six spoonfulls of Sack the Whites of two Eggs two ounces of fine Sugar and with Birch-twigs beat it till it froth well scum it and put it into your Syllabub-pot To make Cream of Codlings Seald them and peel off the skin scrape the pulp from the core and strain the pulp mixed with Sugar and Rose-water through a course linâ—â—n cloth lay your Codling-pulp in the â—idde of a dish and raw Cream round it adding more Sugar and Rose-water To make a Cream-Tart Take Manchet chip it and grate it mix it with good Cream and sweet Butter take a dozen yolks of Eggs beat them well with Cream adding four ounces of sugar boil them altogether till they come to a thickness make two leaves of Paste as thin as can be raised but very shallow put the Materials before mentioned into it and cover it with the lid then bake it strew sugar on it and serve it up To make Curran-Cream Bruised red Currans in boiled Cream strain them through a Sieve add Sugar and Cinamon and so serve it up And so you may by Rasberries or Strawberries To make Cream of Eggs. Take a quart of Cream and when it is hot beat into it the Whites of five Eggs and let it boil adding two spoonfulls of Rose-water being enough let it cool and add a little salt and scrape on it fine sugar To make Curd-Cakes Take a pint of Curds four Eggs leaving two of the Whites add sugar and grated Nutmeg with a little Floweâ— mix them well and drop them like â—â—itters into a Frying-pan in which Butter is hot To make fresh Cheese Take a race of Cinamon scald it in new Milk or Cream and taking it off sweeten it with sugar then take a spoonfull of Runnet to two quarts of Milk cover it close and let it stand till the Cheese comes strew then upon it Sugar and Cinamon and serve it up with sipits dipped in Canary or White-wine To make Gooseberry-Cream Let your Gooseberries be boiled or for want of green ones your Preserved ones will do and when your Cream is boiled up put them in adding small Cinamon Mace and Nutmeg then boil them in the Cream and strain all through a cloth and serve it up with Sugar and rose-Rose-water To make a Cream Fool. Heat two quarts of Cream when it is boiled add the yolks of twelve Eggs having first beat it in the three or four spoonfulls of cold Cream straining them into the hot stir them to prevent burning when having boiled a pretty while take them off and let them cool adding two or three spoonfulls of Sack fasten sipits to the dish with syrup of Rasberries sweeten your Cream pour it in and serve it up To make Clouted Cream Set new Milk on the fire twelve hours without suffering it to boil add Sugar and Cinamon with a third part of Cream and serve it up To make a Gooseberry-Fool Pick your Gooseberries not ripe boil them in clean water to a pulp take six yolks of Eggs a quart of new Milk Rose-water and Sugar put the latter in when the former is well boiled and suffering them to boil a while serve the whole up in a large dish when it is cold To make a Tansey Take six Eggs but the Whites only of three beat them in Cream then stamp green Wheat-blades Violets Spinage Succory and Strawberry-leaves of each a handfull with a few Walnut-tree-buds adding Cream as you beat them strain out the Juyce and add it to the Eggs and more Cream as also crumbs of Bread Cinamon Nutmeg Salt and sweet Butter the latter being put into the Frying-pan adding lastly the Juyce of Tansey and Sugar fry them like a Pan-cake very thin and serve it up with Rose-water and Sugar To make Snow-Cream Take the Gleer of half a dozen Eggs and Rose-water beat them with feathers till they â—ecome like Snow lay it on heaps and Cream that has been boiled and cooled with scraped Loaf sugar heat it again and serve â—up as soon as it comes to be cold a second â—â—me upon Rosemary or Bay-branches to â—hicken that it may stick the better add â—â—me grated Bread. To make a pleasant Syllabub Take two quarts of Milk come newly from â—he Cow half a pint of Verjuyce being adâ—ed take off the curd and put to it more a â—int and a half of Cream beat them together with Sack and Sugar and put them inâ—o your Syllabub-pot for your use To make a Cream called Quince-Cream Roast four or five ripe Quinces and pare â—hem cut them from the core in thin slices â—oil the slices in a pint of sweet Cream with 〈◊〉 root of whole Ginger when it is boiled to pulp strain it and adding Sugar serve it â—p cold To make the best Jumballs Take a handfull or two of Wheat-flower â—nd a pound of white Sugar mix them well adding the Whites of two Eggs and a pounâ— of blanched Almonds well beaten with haâ— a pound of sweet Butter and a spoonfull oâ— two of Rose-water to these add more haâ— a pint of Cream mould it till it become a Past rowl it into what shape you please and dry it a while then gently bake it O this quantity you may make twenty or morâ— How to make an Angellet Take a pint of Cream and double thâ— quantity of Milk putting to them a smaâ— quantity of Runnet and when it thickens take it up with a Spoon and put it into a