Ginger bread take a quart of hony and set it on the coales and refine it then take a penny worth of Ginger as much pepper as much Licoras and a quarter of a pound of Aniseeds and a penny worth of Saunders All these must be beaten and sâ—arsed and so put into the hony then put in a quarter of a pint of Clarret wine or old Ale then take three penny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe Past and then make it into Cakes and drie them gently To make ordinary Quince Cakes take a good peece of a preserued Quince and beate it in a morter and worke it vp into a very stiffe past with fine searst Sugar then print it and drie them gently To make most Artificiall Cinamon stickes take an ounce of Cinamon pound it and half a pound of suger then take some gumme Dragon and put it in steepe in Rosewater then take thereof to the quantity of a hasell nut and worke it out and print it and roule it in forme of a Cinamon sticke To make Cinamon water take a pottle of the best Ale and a pottle of sacke lees a pound of Cinamon sliced fine and put them together and let them stand two daies Then distill them in a limbecke or glasse Still To make Wormewood water take two gallons of good Ale a pound of Aniseeds halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of worme wood and put them into the Ale and let them stand all night and then distill them in a limbeck with a moderate fire To make sweet water of the best kind take a thousand damaske roses two good handfuls of Lauendar knops a three peny waight of mace two ounces of cloues btuised a quart of running water put a little water into the bottome of an earthen pot and then put in your Roses and Lauender with the spices by little and little and in the putting in alwaies knead them downe with your fist and so continue it vntill yon haue wrought vp all your Roses and Lauender and in the working betweene put in alwaies a little of your water then stop your pot close and let it stand foure daies in which time euery morning and euening put in your hand and pull from the bottome of your pot the said Roses working it for a time and then distill it and hang in the glasse of water a graine or two of Muske wrapt in a peece of Sarcenet or fine cloth Others to make sweet water take of Ireos two ounces of Calamus halfe an ounce of Cipresse rootes halfe an ounce of yellow Saunders nine drams of Cloues bruised one ounce of Beniamin one ounce of Storax Calamint one ounce and of Muske twelue graines and infusing all these in rose-Rose-water distill it To make an excellent Date-Leach take Dates and take out the stones and the white rinde and beate them with Suger Cinamon and Ginger very finely then work it as you would worke a peece of Paste and then print them as you please To make a kind of Suger plate take Gumme Dragon and lay it in rose-Rose-water two daies then take the powder of faire Heapps and Suger and the iuyce of an Orange beate all these together in a Morter then take it out and worke it with your hand and print it at your pleasure To make excellent spice Cakes take halfe a pecke of very fine Wheat-flower take almost one pound of sweet butter and some good milke and creame mixt together set it on the fire and put in your butter and a good deale of sugar and let it melt together then straine Saffron into your milke a good quantity then take seuen or eight spoonefull of good Ale barme and eight egges with two yelkes and mix them together then put your milke to it when it is somewhat cold and into your flower put salt Aniseedes bruised Cloues and Mace and a good deale of Cinamon then worke all together good and stiffe that you need not worke in any flower after then put in a little rose-rosewater cold then rub it well in the thing you knead it in and worke it throughly if it be not sweet enough scrape in a little more suger and pull it all in peeces and hurle in a good quantity of Currants and so worke all together againe and bake your Cake as you see cause in a gentle warme ouen To make a very good Banbury Cake take 4. pounds of Currants and wash and picke them very cleane and drie them in a cloth then take three egges and put away one yelke and beate them and straine them with good barme putting thereto Cloues Mace Cinamon and Nutmegges then take a pint of creame and as much mornings milke and set it one the fire till the cold bee taken away then take flower and put in good store of cold butter and suger then put in your egges barme and meale and worke them all together an houre or more then saue a part of the Past and the rest breake in peeces and worke in your Currants which done mould your Cake of what quantity you please And then with that past which hath not any Currants couer it very thinne both vnderneath and a loft And so bake it according to the bignesse To make the best March-pane take the best Iordan almonds blaunch them in warm water then put them into a stone morter and with a wooden pestell beate them to pappe then take of the finest refined sugar well searst and to pappe then take of the finest refined suger well searst and with it Damaske rose-rosewater beate it to a good stiffe paste allowing almost to euery Iordan almond three spoonful of suger then when it is brought thus to a paste lay it vpon a faire table strowing searst suger vnder it mould it like leauen then with a roling-pin role it forth and lay it vpon wafers washt with rose-rosewater then pinch it about the sides and put it into what forme you please then strow searst suger all ouer it which done wash it ouer with rose-rosewater and suger mixt together for that will make the Ice then adorne it with Cumfets guilding or whatsoeuer deuices you please and so set it into a hot stoue and there bake it crispie and so serue it forth Some vse to mixe with the paste cinamon and ginger finely searst but I referre that to your particular taste To make paste of Genoa you shall take Quinces after they haue been boiled soft and beate them in a morter with refined suger cinamon and ginger finely searst aâ—d Damaske rosewater till it come to a stiffe paste and role it forth and print it and so bake it in a stoue and in this sort you may make paste of Peares Apples Wardens Plummes of all kinds Cherries Barberies or what other fruit you please
goe to his bed made warme and with hot cloathes laid to the soales of his feete and store of clothes laid vpon him let him trie if he can force himselfe to sweat which if he do then halfe an houre after he hath sweate hee shall take hot posset ale brewed with a little Methridate and drinke a good draught thereof and rest till his fit bee passed ouer but if he be hard to sweate then with the said posset ale also you shall mix a few bruised any-seeds and that will bring sweate vpon him and thus you shall doe euery fit till they begin to cease or that sweate come naturally of it owne accord which is a true signe that the sicknesse decreaseth For the pestilent Feuer which is a continuall sicknesse full of infection and mortality you shall cause the party first to bee let blood if his strength will beare it then you shall giue him coole Iulyps made of endife or succorie water the sirrop of Violets conserue of Barberries and the iuice of Lymons well mixed simboliz'd together Also you shall giue him to drink Almond milke made with the dewition coole hearbs as violet leaues strawberrie leaues french mallowes pursline and such like and if the parties mouth shall through the heate of his stomacke or liuer inflame or grow sore you shall wash it with the syrop of mulberries and that will not onely heale it but also strengthen his stomacke If as it is most common in this sicknesse the party shall grow costiue you shall giue him a suppositary made of honie boild to the height of hardnesse which you shall know by cooling a drop thereof and so if you find it hard you shall then know that the hony is boiled sufficiently then put salt to it and so pouder it in water and worke it into a roule in the manner of a suppositary so administer it and it most assuredly bringeth no hurt but ease to the party of what age or strength soeuer he be during his sicknesse you shall keepe him from all manner of strong drinkes or hot spices and then there is no doubt of his recouery To preserâ—e your body from the infection of the plague you shall take a quart of old ale and after it hath risen vpon â—he fire and hath been scummed you shall put there into of Aristolochia longa of Angelica and of Cellandine of each halfe â—n handfull and boyle them well therein then straine the drinke through a cleane cloath and dissolue therein a dram of the best Methridate as much Iuory finely powdred and â—earst and sixe spoonefull of Dragon water then put it vp in a close glasse and euery morning fasting take fiue spoonefull â—hereof and after bite and chaw in your mouth the dryed â—oot of Angelica or smell on a nose-gay to the â—aâ—â—eld end of â— ship rope and they will surely preserue you from infection But if you be infected with the plague and feele the asâ—ured signes thereof as paine in the head drought burning weakenesse of stomack and such like Then you shall take â— dramme of the best Methridate and dissolue it in three or foure spoonefull of Dragon water and immediately drinke â—t off and then with hot cloathes or brickes made extreame hot and laid to the foales of your feet after you haue been wrapt in woollen cloathes coÌ„pell the sicke person to sweat which if he do keepe him moderately therein till the sore begin to rise then to the same apply a little Pigeon cut in two parts or else a plaister made of the yolke of an egge hony herbe of grace chopt exceeding small and wheate flower which in very short space will not onely ripen but also breake the same without any other incision then after it hath runne a day or two you shall apply a plaister of Melilot vnto it vntill it be whole Take Fetherfew Maleselon Scabyous and Mugwort of each alike bruise them and mixe them with old ale and let the sicke drinke thereof sixe spoonefull at once and it will expell the corruption Take Yarlow Tansey Fetherfue of each a handfull and bruise them well together then let the sicke party make water into the hearbs then straine them and giue it the sicke to drinke Take of Sage of Rue Bryer leaues of Elder leaues of each an handfull stampe them straine them with a quart of white wine and put thereto a little Ginger and a good spoonefull of the best Treakle drinke thereof morning and euening Take Smalledge Mallowes Wormewood and Rue stampe them well together and fry them in Oyle Olyue till they bee thicke plaisterwise them apply it to the place where you would haue it rise and let it lie till it breake then to heale it vpp take the iuyce of Smallage Wheate flower and Milke and boyle them to a pultis and apply it morning and euening till it be whole Take of Burrage Langdebease and Callamynt of each a good handfull of Harts tonge Red mynt Violetts and Marygolds of each halfe a handfull boyle them in white wine or faire running water then add a penyworth of the best Saffrone and as much Sugar boyle them ouer againe well then straine it into an earthen pott and drinke thereof morning and euening to the quantitie of seauen spoonefuls Take Lyntseed and Lettune and bruise it well then apply it to the stomacke and remoue it once in foure howers For the Head-ach you shall take of Rosewater of the iuice of Cammomil of worme milke of strong wine vinegar of each two spoonefull mixe them together well vpon a chafing-dish of coales then take a peece of drie rose cake and steepe it therein and as soone as it hath drunke vp the liquor and is throughly hot take a couple of sound Nutmegs grated to powder and strew them vpon the rose cake then breaking it into two parts binde it on each side vpon the temples of the head so let the party lye downe to rest and the paine will in a short space be taken from him For Frenzie or inflamation of the calles of the braine you â—hall cause the iuice of Beets to be with a surridge squirted vp â—nto the patients nostrils which will purge and cleanse his head exceedingly and then giue him to drinke posset ale in which Violet leaue and Lettice hath been boyled it will â—uddainly bring him to a very temperate mildnesse and make the passion of Frenzie forsake him For the Lethargie or extreame drowsinesse you shall by all violent meanes either by noyse or other disturbances force â—erforce keepe the party from sleeping and whensoeuer he â—alleth for drinke you shall giue him white wine and Isop water of each a little quantitie mixt together and not suffer him to sleepe aboue foure houres in foure and twenty till he come to his owne former wakefulnesse which as soone as hee hath recouered you shall then forthwith purge his
as she can the more the better as earely as she can Otherwise for this sicknesse take Isop Fennell and Peny-royall of these three one good handfull take two ounces of Currants seeth these in a pint of faire water to the halfe then straine the hearbs from the liquor put therto two ounces of fine sugar and two spoonefuls of white wine vinegar and let the party drinke euery morning foure spoonefuls thereof and walke vpon it To increase a womans milke you shall boyle in strong posset ale good store of Colworts cause her to drinke euery meale of the same also if shee vse to eate boyled Colworts with her meate it will wonderfully increase her milke also To drie vp womans milke take red sage hauing stampt it and strayned the iuice from the same adde thereunto as much wine vinegar and stirre them well together then warming it on a flat dish ouer a few coales steepe therein a sheete of browne paper then making a hole in the midst therof for the nipple of the brest to goe through couer all the brest ouer with the paper and remoue it as occasion shall serue but be very carefull it be laid very hot to Some are of opinion that for a woman to milke her brests vpon the earth will cause the milke to dry but I referre it to triall To helpe womens sore breasts when they are swelled or else inflamed Take violet leaues and cut them small and seeth them in milke or running water with wheate bran or wheate bread crummes then lay it to the sore as hot as the party can indure it If a woman haue a strong and hard labour Take foure spoonefull of another womans milke giue it the woman to drinke in her labour and shee shall be deliuered presently If a woman by mischance haue her child dead within her shee shall take Vitander Felwort and Penyroyall and stampe them and take of each a spoonefull of the iuice and mixe it with old wine and giue it her to drinke and shee shall soone be deliuered without danger To make a woman apt to conceiue let her either drinke Mugwort steeped in her wine or else the pouder thereof mixed with her wine as shall best please her tast Take the pouder of Corrall finely ground and eate it in a reare egge and it will stay the flux Against the flowers with-holden in women make a pessary of the iuyce of Mugwort or the water that it is sodden in and apply it but if it be for the fluxe of the flowers take the iuice of plantane and drinke it in red wine Take a Fomentation made of the water wherein the leaues and flowers of Tutson is sodden drinke the superfluities of the matryx it clenseth the entrance but this hearb would be gathered in haruest if a woman haue paine in the matrix set on the fire water that Amomum hath been sodden in and the dewition make a pessarye and it will giue ease Take two or three egges and they must bee neither rost nor raw but betweene both and then take butter that salt neuer came in and put it into the egges and supp them off eate a peece of browne bread to them drinke a draught of small ale Take the root of Aristoloâ—hia rotunda and boyle it in wine and oyle and make a fomentation thereof and it helpe Take the budds and tender crops of Bryonye and boyle them in broth or pottage and let the woman eate thereof it is soueraine Take Mugwort motherwort and mynts the quantitie of a handfull in all seeth them together in a pint of Malmsey and giue her to drinke thereof two or three spoonefull at a time and it will appease her swounding Take henbane stamped and mixt with vinegar and apply it plaister wise ouer all the forehead and it will cause sleepe Take Sage Smallage Mallowes and plantane of each an handfull beate them all well in a morter then put to them oatemeale and milke and spread it on a fine linnen cloth an inch thicke and lay it to the brest or brests or otherwise take white bread leauen and straine it with creame put thereto two or three yolkes of egges salt oyle or oyle of Roses and put it vpon a soft fire till it bee luke warme and so apply it to the brest For morphew whether it be white or blacke take of the Lethargie of gold a dram of vnwrought brimston two drams beate them into fine powder then take of the oyle of Roses and swines grease of each a like quantitie and grind them all together with halfe a dramme of camphyre and a little vinegar and annoynt the same therewith morning and euening To breede hayre take Southerne-wood and burne it to ashes and mixe it well with common oyle then annoynt the balde place therwith morning aud euening it will breede hayre exceedingly For the gout take Aristolochia rotunda Althea Bettâ—nie and the roots of wild Neepe and the roots of the wild Docke cut in peeces after the vpper rind is taken away of each a like quantitie boyle then all in running water till they be soft and thicke then stampe them in a morter as small as may be and put thereto a little quantitie of chymney soot and a pint or better of new milke of a Cow which is all of one entire colour as much of the vrine of a man that is fasting and hauing stirred them all well together boyle them once againe on the fire then as hot as the party can suffer it apply it to the grieued place and it will giue him ease For the Syatica take of mustard seede a good handfull and as much in waight of hony and as much in waight of figges and crummes of white bread halfe so much then with strong vinegar beate in a morter till it come to a salue then apply it to the grieued place and it will giue the grieued party ease so will also a plaister of Oxicrotium if it be continually warme vpon the same To helpe all manner of swellings or aches in what part of the body soeuer it be or the stinging of any venomous beasâ— as Adder Snake or such like take horehound smallage porrets small mallowes and wild tansey of each a like quantitie and bruise them or cut them small Then seeth them altogether in a pan with milke oatemeale and as much Sheepes suet or Deares suet as an hens egge and let it boyle till it bee a thicke plaister then lay it vpon a blew woolen cloath and lay it to the griefe as hot as one can suffer it For any swelling in the legges or feete take a good handfull of water cresses and shread them small and put them in an earthen pot and put thereto thicke wine lees and wheate branne and sheepes suet of each of them a like quantitie and let them
together as a lesser wild-fowle and a lesser land-fowle a great wild-fowle and a great land-fowle a hot bak't meate and a cold and for made dishes and Quelquechoses which relie on the inuention of the Cooke they are to bee thrust in into euery place that is emptie and so sprinckled ouer all the table and this is the best method for the extraordinarie great feasts of Princes But in case it bee for much more humble meanes then lesse care and fewer dishes may discharge it yee before I proceed to that lower rate you shall vnderstand that in these great Feasts of Princes though I haue mentioned nothing but Flesh yet is not fish to be exempted for it is a beautie and an honour vnto euery Feast and is to be placed amongst all the seuerall seruices as thus as amongst your Sallets all sorts of â—ouse-fish that liues in the fresh water amongst your Fricases all manner of fride-fish amongst your boyld-meates all fish in broaths amongst your rost-meates all fish serued hot but drie amongst the bak't-meates all fish bak't and sea-fish that is soust as sturgion and the like and amongst your Carbonados fish that is broild As for your second course to it belongeth all manner of shell-fish either in the shell or without the hot to goe vp with the hot meate and the cold with the cold And thus shall the Feast be royall and the seruice worthie Now for a more humble Feast or an ordinary proportion which any good man may keepe in his family for the entertainment of his true and worthie friends it must hold limitation with his prouision and the season of the yeere for summer affords what winter wants and winter is master of that which summer can but with difficultie haue it is good then for him that intends to feast to set downe the full number of his full dishes that is dishes of meate that are of substance and not emptie or for shew and of these sixteene is a good proportion for one course vnto one messe as thus for example first a sheild of Brawne with Mustard secondly a boyld Capon thirdlie a boyld peece of Beefe fourthlie a Chine of Beefe rosted fifthlie a Neates Tongue rosted sixthlie a Pigge rosted seuenthlie Chewets bak't eighthlie a Goose rosted ninthlie a Swan rosted tenthly a Turkey rosted the eleuenth a Haunch of Venyson rosted the twelfth a Pastie of Venyson the thirteenth a Kid with a pudding in the belly the fourteenth an Oliue pie the fifteenth a couple of Capons the sixteenth a Custard of Dousets Now to these full dishes may bee added in Sallets Fricases quelquechoses and deuised paste as many dishes more which make the full seruice no lesse then two and thirtie dishes which is as much as can conueniently stand on one table and in one messe and after this manner you may proportion both your second and third course holding fulnesse in one halfe of the dishes and shew the other which will be both frugall in the spender contentment to the guest and much pleasure and delight to the beholders And thus much touching the ordering of great Feasts and ordinarie entertainements When our English Hous-wife is exact in these rules before rehearsed and that she is able to adorne and beaâ—tifie her table with all the vertuous illustrations meet for her knowledge shee shall then sort her mind to the vnderstanding of other House-wifely secrets right profitable and meet for her vse such as the want thereof may trouble her when need or the time requires them Therefore first I would haue her furnish her self of very good Stils for the distillation of all kindes of Waters which Stils would either bee of Tinne or sweet Earth in them shee shall distill all sorts of waters meete for the health of her Houshold as Sagewater which is good for all Rhumes and Collickes Radish water which is good for the stone Angelcia water good for infection Celadine water for sore eyes Vine water for itchings rose water and Eye-bright water for dimme sights Rosemary water for Fistuloes Treacle water for mouth cankers water of Gloues for paine in the stomacke Saxâ—â—age water for grauell and hard Vrine Allum water for old Vlcers and a world of others any of which will last a â—ull yeere at the least Then shee shall know that the best waters for the smoothing of the skinne and keeping the face delicate and amiâ—ble are those which are distilled from Beane flowers from Strawberies from Vine 〈◊〉 â—rom Goats milke from Asses milke from the whites of Eggs from the Flowers of Lillies from Dragons from Calues feete from branne or from yelkes of egges any of which will last a yeere or better First distill your water in a 〈◊〉 then put it in a glasse of great strength and fill it with those flowers again whose colour you desire as full as you can stop it and set it in the styllatorie againe and let it distill you shall haue the collour you distill Take of Rosemary flowers two handfuls of mariarome winter-sauory rosemary rewe vnset Time Germander Rybworte Harts tong Mouseare White wormwood Buglosse Red sage Liuer-worte Hoare-hound fine Lauender Issop-cropps Penny-royall Red-fenellâ— of each of these one handfull of Elycompane roots cleane pared and sliced two handfulls Then take all these afore-said and shred them but not wash them then take foure gallons and more of stronge Ale one gallon of Sack-lees and put all these aforesaid hearbeâ— shred into it and then put into it one pound of Licoras bruised halfe a pound of any seedes cleane sifted and bruised and of Mace Nutmeggs bruised of each one ounce then put altogether into your stillyng pot close couered with Rye paste and make a soft fire vnder your pot and as the head of the Limbecke heateth draw out your hot water and put in cold keeping the head of your Limbeck still with cold water but see your fire be not two rash at the first but let your water come at leasure and take heed vnto your stilling that your water change not white for it is not so strong as the first draught is and when the water is distilled take a gallon glasse with a wide mouth and put therein a pottell of the best water and cleerest and put to it a pottell of Rosa-â—olis halfe a pound of Dates bruised and one once of graynes halfe a pound of Sugar halfe an ounce of seed-pearle beaten three leaues of fine gold stirre all these together well then stop your glasse and set it in the sunne the space of one or two moneths and then clarifie it and vse it at your discretion for a spoonefull or two at a time is sufficient and the vertues are infinite Fill a pot with red wine cleane and strong and put therein the pouders of camomyle gylly flowers ginger pellytory Nutmegg Gallengall Spicknard quenebits graines of pure long pepper blacke pepper commin fenell seede smalledge parsley Sage Rew
and Arras then beate them all with a sufficient quantity of Sope till it bee stiffe then with your hand you shall worke it like paste and make round balls thereof To make Muske balls take Nutmegs Mace Cloues Saffron and Cinamon of each the waight of jj d and beat to fine powder of Masticke the weight of two-pence halfe peny of Storax the weight of six-pence of Labdanum the weight ten-pence of Ambergreece the weight of sixe-pence and of Muske foure graines dissolue and worke all these in hard sweet sope till it come to a stiffe paste and then make balls thereof To make a good perfume to burne take Beniamin one ounce Storax Calamint two ounces of Masticke white Ambergreece of each one ounce Ireos Calamus aromaticus Cypesse wood of each halfe an ounce of Camphire one scruple Labdanum one ounce beate all these to powder then take of Sallow Charcole â—ixe ounces of liquid Storax two ounces beate them all with Aquauita and then shall you role them into long round roules To make Pomanders take two peniworth of Labdanum two peniworth of Storax liquid one peniworth of Calamus aromaticus as much Balme halfe a quarter of a pound of fine waxe of Cloues Mace two peny-worth of liquid Aloes three peniworth of Nutmegges eight peniworth and of Muske foure graines beat all these exceedingly together till they come to a perfect substance then mould it in any fashion you please and drie it To make excellent strong Vinegar you shall brew the strongest Ale that may be and hauing tunned it in a very strong vessell you shal set it either in your garden or some other safe place abroad where it may haue the whole summer daies sunne to shine vpon it and there let it lie till it be extreame sowre then into a Hogshead of this Vinegar put the leaues of foure or fiue hundred Damaske Roses and after they haue layen for the space of a moneth therein house the Vinegar and draw it as you neede it To make drie Vinegar which you may carry in your pocket you â—hall take the blades of greene corne either Wheat or Rie and beat it in a morter with the strongest Vinegar you can get till it come to a paste then role it into little balls and dry it in the sunne till it be very hard then when you haue any occasion to vse it cut a little peece thereof and dissolue it in wine and it will make a strong Vinegar To make Veriuice you shall gather your Crabbs as soone as the kernels turne blacke and hauing laid them a while in a heape to sweat together take them and picke them from stalkes blacks and rottennesse then in long troughs with beetles for the purpose crush and breake them all to mash then make a bagge of course haire-cloth as square as the presse and fill it with the crusht Crabs then put it into the presse and presse it while any moysture will drop forth hauing a cleane vessell vnderneath to receiue the liquor this done tun it vp into sweet Hogsheads and to euery Hogshead put halfe a dozen handfuls of Damaske Rose leaues and then bâ—â—ng it vp and spend it as you shall haue occasion Many other pretty secrets there are belonging vnto curious Hous-wiues but none more necessary then these already rehearsed except such as shall hereafter follow in their proper places Take of Arras sixe ounces of Damaske rose-leaues as much of Margerom and sweete Basill of each an ounce of Cloues two ounces yellow Saunders two ounces of Citron pills seuen drams of Lignâ—m-aloes one ounce of Beniamine one ounce of Storaxe one ounce of Muske one dram bruise all these and put them into a bagge of silke or linnen but silke is the best Take of Arras foure ounces of Gallaminis one ounce of Ciris halfe an ounce of Rose leaues dried two handfuls of dried Marierom one handfull of spike one handfull Cloues one ounce of Beniamine Storaxe of each two ounces of white Saunders and yellow of each one ounce beate all these into a grosse powder then put to it Muske a dram of Ciuet halfe a dram and of Ambergreece halfe a dram then put then into a Taffata bag and vse it Take of Bay leaues one handfull of red Roses two handfuls of Damaske Roses three handfull of Lauender foure handfuls of Basill one handfuls Mariorum two handfulls of Camomile one handfull the young tops of sweete Bâ—iaâ— two handfulls of Mandelionâ—tansey two handfuls of Orange pils sixe or seuen ounces of Cloues and Mace a groats worth put all these together in a pottle of new Ale in comes for the space of three daies shaking it euery day three or foure times then distill it the fourth day in a still with a continuall soft fire and after it is distilled put into it a graine or to of Muske Take a quart of Malmsey lees or a quart of Malmsey simply one handfull of Margerome of Bassill as much of Lauender foure handfulls Bay leaues one good handfull Damask-Rose leaues foure handfuls and as many of red the pils of sixe Oranges or for want of them one handfull of the tender leaues of Walnut-trees of Beniamine halfe an ounce of Callamus Aramaticus as much of Camphyr foure 〈◊〉 of Cloues one ounce of Baldamum halfe an ounceâ— then take a pottle of running water and put in all these spices bruised into your Water and Malmsey together in a close stopped pot with a good handfull of Rosemarie and let them stand for the space of sixe dayes then distill it with a soft fire then set it in the Sunne sixteene dayes with foure graines of Muske bruised This quantitie will make three quarts of water Probatum Take and brew very strong Ale then take halfe a dozen gallons of the first running set it abroad to coole and when it is cold put Yest vnto it and head it very strongly then put it vp in a Firkin and distill it in the Sunne then take foure or fiue handfull of Beanes and parch them in a pan till they burstâ— then put them in as hot as you can into the firkin and stop it with a little clay about the bung-hole then take a handfull of cleane Riâ— leauen and put in the firkin then take a quantitie of Barberries and bruise and straine them into the firkin and a good handfull of salt and let them lie and worke in the Sun from May till August then hauing the full strength take Rose-leaues and clip the white ends off and let them drie in the Sunne then take Elder-flowers and picke them and dry them in the Sunne and when they are dry put them in bags and keepe them all the Winter then take a pottle-pot and draw forth a pottle out of the firkin into the bottle and put a handfull of the red rose-leaues and another of the Elder-flowers and put into the bottle and hang it in the Sunne where
one to vomit take halfe a spoonefull of Stonecrop and mixe it with three spoonefull of white wine and giue it to the party to drinke and it will make him vomite presently but doe this seldome and to strong bodies for otherwise it is dangerous For the Iliaca passio take of Polipody an ounce stampe it then boyle it with prunes and violets in fennell water or Anniseeds water take thereof a good quantatitie then straine it and let the party euery morning and euening drinke a good draught thereof If the stomacke bee troubled with wind or other paine take Comyne and beate it to pouder and mixe with it red wine and drinke it at night when you goe to bed dyuers nights together Take Brokelyme roots and leaues and was them cleane drye them in the sunne so dry till you may make pouder thereof then take of the pouder a good quantatitie and the like of Treakle and put them in a cup with a pretty quantatie of strong old ale stirre them well together drink therof first and last morning and euening for the space of three or foure dayes and if need doe require vse the same in thy brothes you do eate for it is very soueraine Take Harts-horne or Iuorye beaten to fine pouder and as much Cynamon in pouder mixe them with vinegar drink thereof to the quantitie of seauen or eight spoonefulls Take the water of Mouseare and drinke thereof the quantitie of an ounce and a halfe or two ounces twice or thrice a day or otherwise â—ake a little Nutmegge a little Cynamond a little Cloues a little Mace a very little Ginger the flowers of Lauendar beate all to a fine pouder and when the passion of the mother cometh take a chaffingdish of good quicke coales and bend the patyent forward and cast of the pouder into the chaffingdish so as she may receiue the smoake both in at her nose and mouth and it it is a present cure Against obstructions in the liuer take Anyseeds Amees Burnet Camomile and the greater Centuarie and boyle them in white wine with a little hony and drinke it euere morning it will cure the obstructions and cleanse the liuer from all imperfection Against the heate and inflamation of the liuer take Endiue dried to pouder and the meale of Lupin-seeds and mixe it with hony and the iuice of Wormewood make a cake thereof and eate it and it will asswage the great heate inflamation of the liuer and take away the pimples and rednesse of the â—â—ce which proceedeth from the same To preuent a plurisie a good while before it come there â—s no better way then to vse much the exercise of ringing or â—o stretch your armes vpward so as they may beare the waight of your body so to swing your body vp downe â— good space but hauing caught a plurisie and feeling the gripes stitches and pangs thereof you shall presently cause â—he party to be let bloud then take the herb Althea or Holâ—yhocke and boyle it with vinegar and linseed till it be thicke plaisterwise and then spread it vpon a peece of Allom leather and lay it to the side that is grieued and it will helpe it To helpe a stitch in the side or else where take Doues dung red rose leaues and put them into a bagge quilt it then throughly heate it vpon a chaffingdish of coales with vinegar in a platter Then lay it to the pained place as hot as may bee suffered when it cooleth heate it againe For any extraordinary heate or inflamation in the liuer take Barbaries boyle them in clarified whay and drinke them and they will cure it If you will make a cordiall for a Consumption or any other weakenesse take a quart of running water a peece of Mutton and a peece of Veale and put them with the water into a pot then take of Sorrell Violet leaues Spynage Endiuâ— Succory Sage Isop of each a good quantitie then take Prunes Raysons and put them all to the broth and seeth them from a quart to a pinte then straine the yolke of an egge and a little Saffron thereinto putting in Sugar whole Mace and a little white wine so seeth them a while together and let the party drinke it as warme as may be To stanch blood take the hearbe Shepheards-purse if it may be gotten distilled at the Apoticaries and drinke an ounce thereof at a time Morning and Euening and it will stay any fluxe of blood naturall or vnnaturall but if you cannot get the distilled water then boyle a handfull of the hearbe with Cinamon and a little Sugar in Claret wine and boyle it from a quart to a pint drinke it as oft as you please also if you but rubbe the hearbe betweene your hands you shall see it will soone make the blood returne For the yellow Iaundisse take two peniwoth of the best English Saffron drie it and grind it to an exceeding fine pouder then mixe it with the pap of a rosted apple and giue it the diseased party to swallow downe in the manner of a pill and doe thus diuers mornings together and without doubt it is the most present cure that can be for the same as hath beene often times proued For the yellow Iaundisse take pimpernell and chickweede stampe them and straine them into posset ale and let the party drinke thereof morning and euening For the yellow Iaundisse which is desperat and almost past cure Take sheepes dung new made put it into a cup of Beare or Ale and close the cuppe fast and let it stand so all night and in the morning take a draught of the clearest of the drinke and giue it to the sicke party For the blacke Iaundisse take the hearbe called Pemyryâ—all either boyle it in white wine or drinke the iuice thereof simply by it selfe to the quantitie of three or foure spoonefull at a time and it will cure the blacke Iaundisse Take of Isop Parseley Harts tongue of each a like quantitie and seeth them in worte till they be soft then let it stand till it be cold and then drinke thereof first and last morning and euening Take Fenell roots and Parseley roots of each a like wash â—hem cleane and peele off the ouer barke and cast away the pyth within then mynce them small then put them to three pynts of water and set them ouer the fire then take figges â—nd shred them small Lycoras and breake it small and put â—heÌ„m to the hearbs and let all boyle vere well then take sorâ—ell stampe it and put it to the rest and let it boyle till some â—art be wasted then take a good quantitie of hony and put to 〈◊〉 and boyle a while then take it from the fire and clarifie it â—hrough a strayner into a glasse vessell
and stop it very close â—hen giue the sicke to drinke thereof morning and euening Take the stalke of of Saint Mary Garbycke and burne it or â—â—y it vpon a hot tyle stone vntill it bee very drye and then â—eate it into pouder and rub the sore therewith till a bee â—hole Take wooll in the walkmyll that commeth from the cloth and flyeth about like downe and beate it into pouder then â—ake thereof the white of an egge and wheate flower and â—tampe them together then lay it on a linen cloath or lynt â—pply it to the bleeding place and it will stanch it If a man bleed and haue no present helpe if the wound be â—n the foote bind him about the ankle if in the legges bind â—im about the knee if it be on the hand bind him about the wrist if it be on the arme bind him about the brawne of the arme with a good lyst two or three and the blood will presently stanch Take good store of Cynamon grated and put it into posset ale very hot and drinke it and it is a present cure Take a gallond of running water and put to it as much salt as will make the water salt as the sea water then boyle it a good while and bath the legges therein as hot as may bee suffered For the dropsie take Agnus castus Fenell Affodill darkâ— wall woort Lupins and worme wood of each a handfull and boyle them in a gallon of white wine till a fourth part bee cosumed then straine it and drinke it morning and euening halfe a pinte thereof and it will cure the dropsie but you must be carefull that you take not Daffodill for Affodill For paine in the spleene take Agnus Castus Agrymony Anyseeds Centuary the great and Worme-wood of each a handfull and boyle them in a gallon of white wine then straine it and let the patient drinke diuers mornings together halfe a pint thereof and at his vsuall meales let him neither drinke Ale Beere nor wine but such as hath had the hearbe Tamoriske steeped in the same or for want of the hearbe let him drinke out of a cup made of Tamoriske wood he shall surely finde remedie For any paine in the side take Mugwort and red Sage and drie them betweene two tile stones then put it in a bagge and lay it to your side as hot as can be indured To helpe him that is exceeding fat pursie and short breathed take hony clarified bread vnleauened and make toasts of it and dippe the toasts into the clarified hony and eate this diuers times with your meate Take a lumpe of yron or steele and heate it red hot and quench it in Wine then giue the Wine to the sicke party to drinke Take Fenell seeds and the roots boyle them in water and after it is cleansed put to it hony giue it the party to drinke then seeth the hearbe in oyle and wine together and plaister wise apply it to the side Make a plaister of worme-wood boyled in oyle or make an oyntment of the Iuice of Worme-word of Vinegar armonyake waxe and oyle myxt and melted together and annoynt the side therewith either in the sun or before the fire Take the pouder of Galingall and mixe it with the iuice of Borage and let the offended party drinke therein sweete wine Take Rosemary and Sage of each an handfull and seeth them in white wine or strong ale and then let the patient drinke it luke warme Take the iuice of Fenell myxt with hony and seeth them both together till it be hard and then eate it Euening and Morning and it will consume away the fatnesse For the wind Collicke which is a disease both generall and â—ruell there be a world of remidies yet none more approâ—ed then this which I will repeate you shall take Nutmegs sound and large and diuide them equally into foure quarters the first morning as soone as you rise eate a quarâ—er thereof the second morning eate two quarters and the third eate three quarters and the fourth morning eate a whole Nutmegge and so hauing made your stomacke and â—ast familiar therewith eate euery morning whilst the Colâ—icke offendeth you a whole Nutmegge drie without any composition and fast euer an howre at least after it and you shall find a most vnspeakeable profit which will arise from the same For the wind Collicke take a handfull of cleane wheate meale as it commeth from the mill and two egges and a little wine-vinegar and a little Aquauitae and mingle them all together colde and make a cake of it and bake it on a gridyron with a soft fire and turne it often and tend it with basting of aquauitae with a feather then lay it somewhat higher then the paine is rather then lower For the Lask or extreame scowring of the belly take the seeds of the wood-rose or bryar-rose beate it to pouder and mixe a dramme thereof with an ounce of the conserue of sloes and eate it and it will in short space bind and make the belly hard For the bloody-flux take a quart of Red wine and boyle therein a handfull of Shepheards-purse till the hearb bee very soft then straine it and ad thereto a quarter of an ounce of Cynamon and as much of dryed Tanners barke taken from the ouze and both beaten to fine pouder then giue the party halfe a pinte thereof to drinke morning and euening it being made very warme and tt will cure him To stay a sore laske take Plantane water and cinamon finely beaten and the flowers of Pomgranats and boyle them well together then take Sugar and the yolke of an egge make a caudle of it and giue it the grieued party For the flixe take a Stags pizzell dried and grated and giue it in any drinke either in beere ale or wine and it is most soueraigne for any flixe whatsoeuer To rule the worst bloody Flix that may be take a quart of red-wine and a spoonefull of Commin-seede boyle them together vntill halfe bee consumed then take knot-grasse and Sepheards purse and plantane and stampe them seuerall and then straine them take of the iuice of each of them a good spooneful and put theÌ„ to the wine and so seeth theÌ„ againe a little Then drinke it luke-warme halfe ouer-night and halfe the next morning and if it fall out to be in winter so that you cannot get the hearbes then take the water of theÌ„ distilled of each three spoonefuls and vse it as before For extreame costiuenesse or binding in the body so as a man cannot auoid his excrements take Anniseeds Fenâ—â— crâ—ete Linseed and the powder of Pyonie of each halfe an ounce and boyle them in a quart of white wine and drinke â— good draught thereof and it will make a man goe to the stoole orderly and at great ease For wormes in
one night and the next morning drinke it off fasting thus do diuers mornings together and it will helpe For the stone in the bladder take the kernels of sloes drie them on a tile stone then beate them to pouder then take the roots of Alexanders parsly pellitorie holihocke of euery of their roots a like quantitie seeth them all in white wine or else in the broth of a yong chicken then straine them into a cleane vessell when you drinke of it put into it halfe a spoonefull of the pouder of slow kernels Also if you take the oyle of Scorpion it is very good to annoynt the members the tender part of the belly against the bladder To make a bath for the stone take mallowes holihocke and lilly roots linseed pellitory of the wall and seeth them in the broth of a sheepes head and bath the reines of the backe therewith oftentimes for it will open the straitnes of the water conduits that the stone may haue issue and asswage the paine and bring out the grauell with the vrine but yet in more effect when a plaister is made and laid vnto the reines and belly immediately after the bathing To make a water for the stone take a gallon of new milke of a red Cow and put therein a handfull of Pellitory of the wall and a handfull of wild time and a handfull of Saxifrage and a handfull of parsly and two or three radish roots sliced and a quantitie of Philipendula roots let them lie in the milke a night and in the morning put the milke with the hearbs into a still distill them with a moderate fire of charrcole or such like then when you are to vse the water take a draught of renish wine or whit wine and put into it fiue spoonfull of the distilled water and a little sugar and nutmeg sliced then drinke of it the next day meddle not with it but the third day do as you did the first day and so euery other day for a weekes space For the difficulty of vrine or hardnesse to make water take Smallage Dill Any-seedes and Burnet of each a like quantitie and drie them and beate them to fine pouder and drink halfe a spoonefull thereof with a good draught of white wine If the Vrine be hot and burning the party shall vse euery morning to drinke a good draught of new milke and sugar well mixt together and by all meanes to abstaine from beere that is old hard and tart and from all meates and sawces which are sower or sharpe For the strangullion take Saxifrage Polipody of the Oake the roots of beanes and a quantitie or Raysins of euery one three handfull or more and then two gallonds of good wine or else wine lees and put it into a slerpentary and make therof a good quantitie and giue the sicke therof to drinke morning and euening a spoonefull at once For them that cannot hold their water in the night time take Kiddes hoofe and drie it and beete it into powder and giue it to the patient to drinke either in beare or ale foure or fiue times For the rupture or bursnesse in men take Comphrie and Ferneosmund and beate them together with yellow waxe and Deares suet till it come to a salue then apply it to the broken place and it will knit it also it shall be good for the party to take Comphry roots and rost them in hot imbers at you rost wardens and let the diseased party eate them for they are very soueraine for the rupture especially being eaten fasting and by all meanes let him weare a strong trufle till he be whole Take Goates clawes burne them in a new earthen pot to powder then put of the pouder into broth or pottage eate therein or otherwise take Rew Gromell and Parsly and stampe them together mixe it with wine and drinke it Taka Agnus castus and Castoreum and seeth them together in wine and drinke thereof also seeth them in Vineger and hot lappe it about the priuie parts and it will helpe Take Malmesey and Butter and warme it and wash the reynes of the backe whereupon you find paine then take oyle of mace and annoynt the backe therewith First wash the reynes of the backe with warme white wine then annoynt all the backe with the oyntment called Perstuaneto Take a legge of beefe a handfull of Fenell roots a handfull of parsly roots two roots of comfrey one pound of raysons of the sun a pound of damaske prumes and a quarter oâ— a pound of dates put all these together and boyle them very lost with sixe leaues of nip sixe leaues of clary twelue leaues of bittany of the wood and a little haras-tongue when they are sod very soft take them and stampe them very small and and straine them into the same broth againe with a quart of sacke and a penyworth of large mace and of this drink at your pleasure For the Hemeroides which is a troublesome and a sore griefe take of Dill Dogge-fennell and Pellitory of Spaine of each hafe a handfull and beate it in a morter with sheepes suet and blacke sope til it coâ—e to a salue then lay it plasterwise to the sore and it will giue the griefe ease For the piles or Hemerods take halfe a pint of ale and a good quantity of pepper and as much allom as a walenut boyle all this together till it be as thicke as bâ—â—dlime or thicker this done take the iuice of white violets the iuice of housleeke and when it is almost cold put in the iuice and straine them all together and with this oyntment annoynt the sore place twice a day Otherwise for this griefe take lead and grate it small lay it vpon the sores or else take muskles dried and beate to pouder and lay it on the sores If a mans fundament fall downe through som cold taken or other cause let it be forthwith put vp againe then take the powder or Towne cresses dried and strew it gently vpon the fundament and annoynt the reines of the backe with hony and then about it strew the powder of Cummin and calafine mixt together and ease will come thereby Take a great handfull of orpyns bruise them betweene your hands till they be like a salue and then lay them vpon a cloth and bind them fast to the fundament To helpe the greene sicknesse take a pottle of white wine a handfull of Rosemary a handfull of worme-wood an ounce of cardus benedictus seed and a dramme of Cloue all these must be put into the white-wine in a iugge and couered very close and in steepe a day a night before the party drinke of it then let her drinke of it euery morning and two houres before supper so take for a fortnight and let her stirre as much
hayre into the oyle make it as thicke as you may spread it vpon a fine linnen cloth and so lay it vpon the soret and remoue it no vntill it be whole and if any rise vp of it selfe clippe it away with your sheares and if it be not perfectly whole then take a little of the oyntment and lay it to the same place againe ortherwise take halfe a bushell of glouers shreads of all sorts so much of running water as shall be thought conuenient to seeth them and put thereto a quarter of a pound of Barrowes grease and then take halfe a bushell of the downe of catts tayles and boyle them all together continually stirring them till they bee sodden that they may be strayned into an earthen pot or glasse and with it annoynt the sore Or else take of Caprefollij Mouseare ground Iuye and hens dung of the reddest or of the yellowest and fry them with may butter al together vntill it be browne then strayne it through a cleane cloth and annoynt the sore therewith Take the middle rind of the Elme tree and lay it two or three houres in faire running water till it waxe ropye like glew and then annoynt the sore therewith Or otherwise take sheeps tallow and sheeps dung and mixe them together till they come to a salue and then apply it to the sore Take Plantane leaues Dasie leaues the greene barke of elders and greene Germaunders dyrte stampe them all together with fresh butter or with oyle then strayne it through a linnen cloth and with a feather annoynt the sore till it be whole Take of Oyle olyue a pint Terpentyne a pound vnwrought waxe halfe a pound Rosen a quarter of a pound sheepes suet two pound then take of orpens Smallage Ragwort Plantane and sicke-wort of each a good handfull chop all the hearbs very small and boyle them in a pan altogether vpon a soakeing fire and stirry them exceeding much till they bee well incorporate together then take it from the fire and strayne al through a strong canuasse cloth into cleane potts or glasses and vse it as occasion shall serue eyther to annoynt tent or plaister Otherwise take popler budds and elder budds stampe and straine them then put thereto a little venyce turpentime waxe and rosin and so boyle them together and therwith dresse the sore or else take two handfull of plantane leaues bray them small and sâ—rayne out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres Take an oune of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a port being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore Take a gallon of Smithes sleacke water two handfuls of sage a pint of hony a quart of ale two ounces of Allom and a littell white copporas seeth them all together till halfe be consumed then strayne it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell sinquefoyle of each a good handfull boyle them in a gallond of running water till they bee tender then strayne the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lynt then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close Take a pint of â—allet oyle and put into it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it well till it bee stiffe which you shall trie in this order let it drop from your sticke or slice vpon the bottome of a saucer and so stand vntill it be cold and then if it be well boyled it will be stiffe very blacke then take it off and let it stand a little and after straine iâ— through a cloth into a bason but first annoynt the bason with sallet oyle and also your fingars and so make it vp into roules plaisterwise and spread it and apply it as occasion shall serue Take Mallowes and Bâ—ets and seeth them in water then drie away the water from them and beate the hearbs well with old Boares grease and so apply it to the appostume hott Take a handfull of Rue and stampe it with rustie Bacon till it come to a perfect salue and therewith dresse the sore till it be whole If the party be outwardly venomed take Sage and bruise it well apply it to the sore renewing it at least twice a day but if it be inwardly then let the party drink the iuice of Sage either in wine or ale morning and euening Take Sellodyne early in the morning and bruise it well then apply it to the sore and renewing it twice or thrice a day Take of Campheare one dramme of quicksiluer four penyworth killed well with vinegar then mixe it with two penyworth of oylede bay and therewith annoynt the body Or otherwise take red Onyons and seeth them in running water a good while then bruise the Onyons small and with the water they were sodden in strayne them in then wash the infected place with the same Take a greate quantitie of the hearbe Bennet and as much of red nettâ—es pound them well strayne them and with the iuyce wash the patyent naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole Take a penyworth of white copperas and as much greene copporas a quarter of an ounce of white Mercury a halpenyworth of Allom burne it and set al ouer the fire with a pint of fayre water and a quarter of a pint of wine vinegar boyle all these together till they come to halfe a pint and then annoynt the sore therewith Take Barrowes grease a prettie quantitie and take an apple and pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a
of neates foote oyle and set it on the fire in a small vessell which may containe the rest and when it is all moulten then put in the pouders and stirre it fast with a slice and trie it vpon the bottome of a saucer when it beginneth to be somewhat hard then take it from the fire annoynt a fayre boord with neates foot oyle as you may handle it for heate worke it vp in roules and it will keepe fiue or sixe yeares being wraped vp close in papers when you will vse it spread of it thin vpon new lockram or leather somewhat bigger then the griefe and so if the griefe remoue follow it renewing it morning and euening and let it bee somewhat warme when it is layd on and beware of taking cold drinking hot wines Take foure or fiue yolkes of egges hard sodden or rosted take the branches of great Morrell and the berryes in Somer and in winter the roots and bray all well together in a morter with sheeps milke and then fry it till it be very thicke and so make a plaister thereof and lay it about the sore and it will take away both paine and swelling Take a gallond of standing lye put to it of Plantane and knot-grasse of each two handfull of worme-wood Comfry of each a handfull boyle all these together in the lye a good while and when it is luke warme bath the broken member therewith take the budds of elder gathered in March and strypped downeward and a little boyle them in water then eate them in oyle and very little vinegar a good quantitie at a time in the morning euer before meate or an houre before the patient goe to dinner and it much auayles to the knytting of bones Take Rosemary Featherfewe Organye Pelitory of the wall Fennill Mallowes Violet leaues and Nettells boyle all these together and when it is well sodden put to it two or three gallonds of milke then let the party stand or sit in it an houre or two the bath reaching vp to the stomacke and when they come out they must goe to bed and sweate beware taking of cold Make a plaister of wheate flower and the whits of egges spead it on a double linnen cloth then lay the plaister on an euen board and lay the broken lymbe thereon and set it euen according to nature and lap the plaister about it and splynt it and giue him to drinke Knyt-wort the iuice thereof twice and no more for the third time it will vnknit but giue him to drinke nine dayes each day twice the iuyâ—e of Comfery Daysies and Osmund in stale ale and it shall knit it and let the foresaid plaister lye to ten dayes at the least and when you take it away doe thus take hore-hound Red fenell Houns tongue wâ—ll-wort and Pelitory and seeth them then vnroule the member and take away the splynts and then bath the linnen the plaister about the member in this bath till it haue soakt so long that it come gently away of it selfe then take the aforesaid plaister and lay thereto fiue or sixe dayes very hot and let each plaister lie a day and a night alwaies splynt it well and after cherish it with the oyntments before rehearsed for broken bones and keepe the party from vnholsome meates and drinkes till hee bee whole and if the hurt be on his arme let him beare a ball of greene hearbs in his hand to preuent the shrinking of the hand and sinewes Take Sage Rag-wort Yarrow vnset leekes of each a like quantitie stampe them with bay salt and apply them to the wrests of the hands Blanch Almonds in the cold water and make milke of them but it must not seeth then put to it sugar and in the extremitie of heate see you drinke thereof Take three spoonefull of Ale and a little Saffron and bruise and straine it thereto then adde a quarter of a spoonefull of fine Treakle and mixt together and drinke it when the fitt comes Take two roots of crowe foot that growes in a marsh grownd which haue no little roots about them to the number of twentie or more and a little of the earth that is about them and doe not wash them and adde a little quantitie of salt and mixe all well together and lay in one linnen clothes and bind it about your thumbes betwixt the first and the neather ioynt and let it lye nine dayes vnremoued and it will expell the feuer An approued medicine for the greatest Laske or Flixe Take a right Pomwater the greatest you can get or els two little ones roast them very tender to pap then take away the skinne and the core and vse onely the pap and the like quantitie of Chalke finely scraped mixe them both together vpon a trencher before the fire and worke them well to a plaister then spread it vpon a linnen cloth warmed very hot as may be suffred and so bind it to the nauill for 24. houres vse this medicine twice or thrice or more till the laske be stayed To make the oyle of Swallowes take Lauendar cotton Spike Knot-grasse Ribwort Balme Valerian Rosemarie tops Woodbine tops Vine strings French Mallowes the tops of Alecost Strawberry strings Tutsan Plantane Wale-nut tree leaues the tops of young Baies Isop Violet leaues Sage of vertue fine roman Worme-wood of each of them a handfull Camomile and Redroses of each two handfull twentie quicke Swallowes beate them al together in a great morter put to theÌ„ a quart of Neatâ—-foote oyle or may butter and grind them all well together with two ounces of cloues well beaten then put them all together in an earthen pot and stop it very close that no ayer come into it and set it nine dayes in a seller or cold place then open your pot and put into it halfe a pound of white or yellow waxe cut very small and a pint of oyle or butter then set your pot close stopped into a panne of water let it boylâ— sixe or eight houres and then straine it This oyle is exceeding soueraine for any broken bones bones out of ioynt or any paine or griefe either in the bones or sinnewes To make oyle of Camomile take a quart of Sallet oyle and put it into a glasse then take a handfull of Camomile and bruise it and put it into the oyle and let them stand in the same 12. dayes onely you must shift it euery three dayes that is to strayne it from the old Cammomile and put in as much of new and that oyle is very souereine for any griefe proceeding from cold causes To make oyle of Lauender take a pint of Sallet oyle and put it into a glasse then put to it a handfull of Lauender and let it stand in the same twelue dayes and vse it in all respects as you did your oyle of Cammomile To make an oyle which shall make
hauing the vpper rine taken away then the Henne beeing broken vp take the brawnes thereof and shredding them small put it into the sauce also and stirring all well together put it hot into a cleane warme dish and lay the Henne broke vp in the same The sauce for Chickins is diuers according to mens taste for some will onely haue Butter Veriuyce and a little Parsely rolled in their bellies mixt together others will haue Butter Veriuyce and Sugar boyld together with toasts of bread and others will haue thicke Syppets with the iuyce of Sorrell and Sugar mixt together The best sauce for a Phesant is Water Onions slic't Pepper and a little Salt mixt together and but stewed vpon the Coales and then powred vpon the Pheasant or Patridge being broken vp and some will put thereto the iuyce or slices of an Orenge or Lemmon or both but it is according to taste and indeed more proper for a Pheasant then Partridge Sauce for a Quaile Raile or any fat big bird is Claret Wine and Salt mixt together with the grauie of the Bird and a few fine bread-crumnes well boild together and either a Sage-leafe or Bay-leafe crusht among it according to mens tasts The best sauce for Pigeons Stockdoues or such like is Vinegar and Butter melted together and Parsely rosted in their bellies or vine-leaues rosted and mixed well together The most generall sauce for ordinarie wild fowle rosted as Duckes Mallard Widgen Tele Snipe Sheldrake Plouers Pulers Guls and such like is onely mustard and vinegar or mustard and veriuyce mixt together or else an onion water and Pepper and some especially in the Court vse onely butter melted and not any thing else The best sauce for greene Geese is the iuyce of sorrel and suger mixt together with a few scalded feberries and serued vpon sippets or els the belly of greene Goose fild with Feberries and so rosted and then the same mixt with veriuyce butter suger and cinamon and so serued vpon sippets The same for a stubble Goose is diuers according to mens minds for some will take the pap of rosted apples and mixing it with vinegar boyle them together on the fire with some of the grauie of the Goose and a few barberries and bread-crummes and when it is boyld to a good thicknesse season it with suger and a little cinamon and so serue it vp some will adde a little mustard and onions vnto it and some will not rost the apples but pare them and slice them and that is the neerer way but not the better Others will fill the belly of the Goose full of onions shred and oate-meale Groats and beeing rosted enough mixe it with the grauie of the Goose and sweete hearbs well boild together and seasoned with a little veriuyce To make a sauce for a Swan Bitter Shoueler Herne Crane or any large foule take the blood of the same foule being stird wel boile it on the fire then when it comes to be thick put vnto it vinegar a good quantitie with a few fine bread-crummes and so boile it ouer againe then being come to good thicknesse season it with Sugar and Cinamon so as it may taste prettie and sharpe vpon the Cinamon and then serue it vp in Saucers as you doe Mustard for this is called a Chauder or Gallantine and is a sauce almost for any Fowle whatsoeuer To make sauce for a Pigge some take Sage and roast it in the belly of the Pig then boyling Veriuyce Butter and Currants together take and chop the Sage small and mixing the braines of the Pig with it put all together and so serue it vp To make a sauce for a Ioynt of Veale take all kind of sweet Pot-hearbs and chopping them very small with the Yelkes of two or three Egges boyle them in Vinegar and Butter with a few bread-crummes and good store of Currants then season it with Sugar and Cinamon and a Cloue or two crusht and so powre it vpon the Veale with the slices of Orenges and Lemons about the dish Take Orenges and slice them thin and vnto them White Wine and rose-Rose-water the powder of Mace Ginger and Sugar and set the same vpon a Chaffing-dish and coales and when it is halfe boyled put to it a good lumpe of Butter and then lay good store of sippets of fine white bread therein and so serue your Chickens vpon them and trim the sides of the dish with Sugar Take faire water and set it ouer the fire then slice good store of Onions and put into it and also Pepper and Salt and good store of the grauy that comes from the Turkie and boyle them very well together then put to it a few fine crummes of grated bread to thicken it a very little Sugar and some Vinegar and so serue it vp with the Turkey or otherwise take grated white bread and boile it in White-wine till it bee thicke as a Gallantine and in the boyling put in good store of Sugar and Cinamon and then with a little Turnesole make it of a high Murrey colour and so serue it in Saucers with the Turkey in manner of a Gallantine Take the blood of a Swan or any other great Fowle and put it into a dish then take stewed Prunes and put them into a strainer and straine them into the blood then set it on a Chaffing-dish and Coales and let it boyle euer sâ—irring it till it come to be thicke and season it very well with Sugar and Cinamon and so serue it in Saucers with the Fowle but this Sauce must be serued cold Take good store of Onions pill them and slice them and put them into Vinegar and boyle them very well till they be tender then put into it a good lumpe of sweete Butter and season it well with Sugar and Cinamon and so serue it vp with the Fowle Charbonados or Carbonados which is meate broiled vpon the Coales and the inuention thereof first brought out of France as appeares by the name are of diuers kinds according to mens pleasures for there is no meate either boiled or roasted whatsoeuer but may afterwards bee broiled if the Master thereof be disposed yet the generall dishes for the most part which are vsed to be Carbonadoed are a Breast of Mutton halfe boyled a Shoulder of Mutton halfe roasted the Leggs Wings and Carkases of Capon Turkie Goose or any other Fowle whatsoeuer especially Land-Fowle And lastly the vppermost thick skinne which couereth â—he ribbes of Beefe and is called being broyled the skin of Court Goose and is indeed a dish vsed most for wantonnesse sometimes to please appetite to which may also be added the broyling of Pigs heads or the braines of any Fowle whatsoeuer after it is roasted and drest Now for the manner of Carbonadoing it is in this sort you shall first take the meate you must Carbonadoe and scorch it both aboue and
of Potatos cut in thick slices after they haue been boyled soft and are cleane pild then couer them with marrow currants great raysons suger and cinamon they lay a layer of candied Eringo roots mixt very thicke with the slices of Dates then couer it with marrow currants great raysins suger cinamon and dates with a few dammaske prunes and so bake it and after it is bakt power into it as long as it will receiue it white-wine rose-rosewater suger cinamon and vinegar mixt together and candie all the couer with rose-rosewater and suger only and so set it into the ouen a little and after serue it forth To bake a chickin pie after you haue trust your chickins broken their legges and breast bones and raysed your crust of the best paste you shall lay them in the coffin close together with their bodies full of butter Then lay vpon them and vnderneath them currants great raysins pruens cinamon sager whole mace and salt then couer all with great store of butter and so bake it after powre into it the same liquor you did in your marrow bone Pie with the yelkes of two or three egges beaten amongst it and so serue it forth To make good Red-Deere Venison of Hares take a Hare or two or three as you can or please and picke all the flesh from the bones then put it into a morter either of wood or stone and with a woodden pestle let a strong person beate it exceedingly and euer as it is beating let one sprinckle in vinegar and some salt then when it is sufficiently beaten take it out of the morter and put it into boyling water and parboyle it when it is parboyld take it and lay it on a table in a round lumpe and lay a board ouer it and with weights presse it as hard as may be then the water being prest out of it season it well with pepper and salt then lard it with the fat of bacon so thicke as may be then bake it as you bake other Red Deare which is formerly declared Take a Hare and picke of all the flesh from the bones and onely reserue the head then parboyle it well which done take it out and let it coole assoone as it is cold take at least a pound and a halfe of raysins of the Sunne and take out the stones then mixe them with a good quantitie of Mutton suet and with a sharpe shredding knife shred it as small as you would doe for a Chewet then put to it currants and whole raysins cloues and mace cinamon and salt then hauing raysed the coffin long-wise to the proportion of a Hare first lay in the head and then the aforesaid meate and lay the meate in the true portion of a Hare with necke shoulders and leggs and then couer the coffin and bake it as other bak't meates of that nature Take a Gammon of Bacon and onely wash it cleane and then boyle it on a soft gentle fire till it be boyled as tender as is possible euer and anon fleeting it cleane that by all meanes it may boyle white then take off the swerd and serse it very well with all manner of sweet and pleasant serssing hearbs then strow store of pepper ouer it and pricke it thick with cloues then lay it into a coffin made of the same proportion and lay good store of butter round about it and vpon it and strow pepper vpon the butter that as it melts the pepper may fall vpon the Bacon then couer it and make the proportion of a Piggs head in paste vpon it and then bake it as you bake Red Deere or things of the like nature onely the Paste would bee of Wheate meale Take white pickled Herrings of one nights watering and boyle them a little then pill of the skin and take only the backs of them and picke the fish cleane from the bones then take good store off raysins of the Sunne and stone them and put them to the fish then take a warden or two and pare it and slice it in small slices from the chore and put it likewise to the fish then with a very sharpe shredding knife shred all as small and fine as may be then put to it good store of currants suger cinamon flic't dates and so put it into the coffin with good store of very sweete butter and so couer it and leaue only a round vent-hole on the top of the lid and so bake it like pies of that nature When it is sufficiently bak't draw it our and take Clarret-wine and a little veriuyce suger cinamon and sweete butter and boyle them together then put it in at the vent-hole and shake the pie a little and put it againe into the Ouen for a little space and so serue it vp the lid being candied ouer with suger and the sides of the dish trimmed with Suger Take a Tole of the best Ling that is not much watred and is well sodden and cold but whilest it is hot take off the skin pare it cleane vnderneath and picke out the bones cleane from the fish then cut it into grosse bits and let it lie then take the yelks of a dozen eggs boyld exceeding hard and put them to the fish and shred all together as small as is possible then take all manner of the best and finest pot-hearbs and chop them wonderfull small and mixe them also with the fish then season it with pepper cloues and mace and so lay it into a coffin with great store of sweet butter so as it may swim therein and then couer it and leaue a vent-hole open in the top when it is bak't draw it and take veriuyce suger cinamon and butter and boyle them together and first with a feather annoynt all the lid ouer with that liquor and then scrape good store of suger vpon it then powre the rest of the liquor in at the vent-hole and then set it into the Ouen againe for a very little space and then serue it vp as pies of the same nature and both these pies of fish before rehearsed are especiall Lenten dishes Take a pint of the sweetest and thickest Creame that can be gotten and set it on the fire in a very cleane scowred skillet and put into it suger cinamon and a nutmeg cut into foure quarters and so boyle it well then take the the yelkes of foure eggs and take off the filmes and beate them well with a little sweete creame then take the foure quarters of the nutmeg out of the creame then put in the egges and stirre it exceedingly till it be thicke then take a fine Manchet and cut it into thin shiues as much as will couer a dish-bottome and holding it in your hand powre halfe the creame into the dish then lay your bread ouer it then couer the bread with the rest of the creame and so let it stand till it be cold then strow it ouer with caraway Comfets and
prick vp some cinamon Comfets and some slic't dates or for want thereof scrape all ouer it some suger and trim the sides of the dish with suger and so serue it vp Take a pint of the best and thickest creame and set it on the fire in a cleane skillet and put into it suger cinamon and a nutmeg cut into foure quarters and so boyle it well then put it into the dish you intend to serue it in and let it stand to coole till it be no more then luke-warme then put in a spoonefull of the best earning and stirre it well about and so let it stand till it be cold and then strow suger vpon it and so serue it vp and this you may serue either in dish glasse or other plate Take Calues feete well boyld and picke all the meate from the bones then being cold shred it as small as you can then season it with cloues and mace and put in good store of currants raysins and prunes then put it into the coffin with good store of sweete butter then breake in whole sticks of cinamon and a nutmeg slic't into foure quarters and season it before with salt then close vp the coffin and onely leaue a vent-hole When it is bak't draw it and at the vent-hole put in the same liquor you did in the Ling-pie and trim the lid after the same manner and so serue it vp Take of the greatest oysters drawne from the shells and parboyle them in veriuyce then put them into a cullander and let all the moysture run from them till they bee as drie as is possible then raise vp the coffin of the pie and lay them in then put to them good store of currants and fine powdred suger with whole mace whole cloues whole cinamon and a nutmeg slic't dates cut and good store of sweete butter then couer it and onely leaue a vent-hole when it is bak't then draw it and take White-wine and White-wine vinegar suger cinamon and sweete butter and melt it together then first trim the lid therewith and candie it with suger then powre the rest in at the vent-hole and shake it well and so set it into the ouen againe for a little space and so serue it vp the dish-edges trimd with suger Now some vse to put to this pie onions sliced and shred but that is referred to discretion and to the pleasure of the taste Take strong ale and put to it of wine-vinegar as much as will make it sharpe then set it on the fier and boyle it well and skum it and make of it a strong brine with bay-salt or other salt then take it off and let it stand till it be cold then put your Venison into it and let it lie in it full twelue howers then take it out from that mearsauce and presse it well then parboyle it and season it with pepper and salt and bake it as hath been before shewed in this Chapter Take the brawnes and wings of Capons and Chickens after they haue been rosted and pull away the skin then shred them with fine Mutten suet very small then season it with cloues mace cinamon suger and saltâ— then put to raysins of the Sunne and currants and slic't dates and orange pills and being well mixt together put it into small coffins made for the purpose and strow on the top of them good store of caraway Comfets then couer them and bake them with a gentle heate and these Chewets you may also make of rosted Veale seasoned as before shewed and of all parts the loyne is the best Take a Leg of Mutton and cut the best of the best flesh from the bone and parboyle it well then put to it three pound of the best Mutton suet and shred it very small then spred it abroad and season it with pepper and salt cloues and mace then put in good store of currants great raysons and prunes cleane washt and pickt a few dates slic't and some orange pills slic't then being all well mixt together put it into a coffin or into diuers coffins and so bake them and when they are serued vp open the liddes and strow store of suger on the top of the meate and vpon the lid And in this sort you may also bake Beefe or Veale onely the Beefe would not be parboyld and the Veale will aske a double quantitie of suet Take of the fairest and best Pippins and pare them and make a hole in the top of them then prick in each hole a cloue or two then put them into the coffin then breake in whole sticks of cinamon and slices of orange pills and dates and on the top of euery pippen a little piece of sweete butter then fill the coffin and couer the Pippins ouer with suger then close vp the pie and bake it as you bake pies of the like nature and when it is bak't annoint the lid ouer with store of sweete butter and then strow suger vpon it a good thicknesse and set it into the ouen againe for a little space as whilest the meate is in dishing vp and then serue it Take of the fairest and best Wardens and pare them and take out the hard chores on the top and cut the sharp ends at the bottome flat then boyle them in White-wine and suger vntill the sirrup grow thick then take the wardens from the sirrup into a cleane dish let them coole then set them into the coffin and prick cloues in the tops with whole sticks of cinamon and great store of suger as for Pippins then couer it and onely reserue a vent-hole so set it in the ouen and bake it when it is bak't draw it forth and take the first sirrup in which the Wardens were boyld and taste it and if it be not sweet enough then put in more suger and some rose-rosewater boile it again a little then powre it in at the vent-hole and shake the pie wel then take sweet butter and rose-rose-water melted and with it anoynt and the pie-lid all ouer and then strow vpon it store of suger and so set it into the ouen againe a little space and then serue it vp And in this manner you may also bake Quinces Take the best and sweetest woâ—te and put to it good store of suger then pare and chore the Quinces cleane and put them therein and boile them till they grow tender then take out the quinces and let them coole and let the pickle in which they were boyld stand to coole also then straine it through a raunger fiue then put the quinces into a sweete earthen pot then powre the pickle or sirrup vnto them so as all the quinces may be quite couered all ouer then stop vp the pot close and set it in a dry place and once in six or seuen weekes looke vnto it and if you see it shrinke or doe begin to hoare or mould then poure out the pickle or sirrup
and renewing it boile it ouer againe and as before put it to the quinces being cold and thus you may preserue them for the vse of baking or otherwise all the yeere Take Pippins of the fairest and pare them and then diuide them iust in the halfes and take out the chores cleane then hauing rold out the coffin flat and raysde vp a small verdge of an inch or more high lay in the Pippins with the hollow side downeward as close one to another as may be then lay here and there a cloue and here and there a whole stick of cinamon and a little bit of butter then couer all cleane ouer with suger and so couer the coffin and bake it according to the manner of Tarts and when it is bak't then draw it out and hauing boyld butter and rose-rose-water together anoynt all the lid ouer therewith and then scrape or strow on it good store of suger and so set it in the ouen againe after serue it vp Take greene Apples from the tree and coddle them in scalding water without breaking then pill the thin skin from them and so diuide them in halfes◠and cut out the chores and so lay them into the coffin and doe in euery thing as you did in the Pippin-tart and before you couer it when the suger is cast in see you sprinkle vpon it good store of rose-water then close it and doe as before shewed Take Codlins as before-said and pill them and deuide them in halfes and chore them and lay a leare thereof in the bottome of the pie then scatter here and there a cloue and here and there a peece of whole cinamon then couer them all ouer with suger then lay another leare of Codlins and doe as beforesaid and so another till the coffin be all filled then couer all well with Suger and here and there a Cloue and a Cinamon-stick and if you will a slic't Orange pill and a Date then couer it and bake it as the pies of that nature when it is bak't draw it out of the ouen and take of the thickest and best Creame with good store of Suger and giue it one boyle or two on the fire then open the pie and put the Creame therein and mash the Codlins all about then couer it and hauing trimd the lid as was before shewed in the like pies and tarts set it into the ouen againe for halfe an hower and so serue it forth Take the fairest Cherries you can get and picke them cleane from leaues and stalkes then spread out you coffin as for your Pippin-tart and couer the bottome with Suger then couer the Suger all ouer with Cherries then couer those Cherries with Sugar some sticks of Cinamon and here and there a Cloue then lay in more cherries and so more Suger Cinamon and cloues till the coffin be filled vp then couer it and bake it in all points as the codling and pipping tart and so serue it and in the same manner you may make Tarts of Gooseberries Strawberries Rasberries Bilberries or any other Berrie whatsoeuer Take Rice that is cleane picked and boyle it in sweete Creame till it bee very soft then let it stand and coole and put into it good store of Cinamon and suger and the yelkes of a coople of egges currants stirre and beate all well together then hauing made the coffin in the manner before-said for other tarts put the Rice therein and spread it all ouer the coffin then breake many little bits of sweete butter vpon it all ouer and scrape some suger ouer it also then couer the tart and bake it and trim it in all points as hath been before shewed and so serue it vp Take the Kineys of Veale after it hath been well rosted and is cold then shred it as fine as is possible then take all sorts of sweet Pothearbs or fersing hearbs which haue no bitter or strong taste and chop them as small as may be and putting the Veale into a large dish put the hearbs vnto it and good store of cleane washt currants suger cinamon the yelkes of foure eggs a little sweete creame warmd and the fine grated crummes of a halfe-penny loafe and salt and mixe all exceeding well together then take a deep pewter dish and in it lay your paste very thin rowld out which paste you must mingle thus Take of the finest Wheate-flower and a quarter so much suger and a little cinamon then breake into it a couple of eggs then take sweete creame and butter melted on the fire and with it knead the paste and as was before-said hauing spread butter all about the dishes sides and rowld out the paste thin lay it into the dish then put in the Veale and breake peeces of sweete butter vpon it and scrape suger ouer it then rowle out another paste reasonable thick and with it couer the dish all ouer closing the two pasts with the beaten Whites of eggs very fast togethes then with your knife cut the lid into diuers prettie works according to your fancy then set it in the Ouen and bake it with pies and tarts of like nature when it is bak't draw it trim the lid with suger as hath bin shewed in tarts and so serue it vp in your second courses Take of the fairest damaske pruens you can get and put them in a cleane pipkin with faire water suger vnbruised cinamon and a branch or two of Rosemarie and if you haue bread to bake stew them in the ouen with your bread if otherwise stew them on the fire when they are stewed then bruise them all to mash in their sirrop and straine them into a cleane dish then boyle it ouer againe with suger sinamon and rosewater till it bee as thicke as Marmalad then set it to coole then make a reasonable tuffe paste with fine flower water and a little butter and rowle it out very thin then hauing patterns of paper cut in diuers proportions as Beasts Birds Armes Knots Flowers and such like lay the patterns on the paste and so cut them accordingly then with your fingers pinch vp the edges of the paste and set the worke in good proportion then prick it well all ouer for rising and set it on a cleane sheete of large paper and so set it into the Ouen and bake it hard then draw it and set it by to coole and thus you may doe by a whole Ouen full at once as your occasion of expence is then against the time of seruice comes take off the cōfection of pruens before rehearsed and with your knife or a spoone fill the coffin according to the thicknes of the verge then strow it ouer all with caraway comfets and pricke long comfets vpright in it and so taking the paper from the bottome serue it on a plate in a dish or charger according to the bignesse of the tarte and at the second course and this tart carrieth the
colour blacke Take Apples and pare them and slice them thin from the chore into a pipkin with White-wine good store of suger cinamon a few saunders and rosewater and boile it till it be thicke then coole it and straine it and beate it very well together with a spoone then put it into the coffin as you did the pruen Tart and adorne it also in the same manner and this tart you may fill thicker or thinner as you please to raise the edge of the coffin and it carrieth the colour red Take good store of Spinage and boyle it in a Pipkin with White-wine till it be very soft as pap then take it and straine it well into a pewter dish not leauing any part vnstrained then put to it rose-Rosewater great store of suger cinamon and boyle it til it be as thick as Marmalad then let it coole and after fill your coffin and adorne it and serue it in all points as you did your pruen-tart and this carrieth the colour Greene. Take the yelkes of egs and breake away the filmes and beate them well with a little creame then take of the sweetest and thickest creame can be got and set it on the fire in a cleane skillet and put into it suger cinamon and rosewater and then boyle it well when it is boild and still boyling stirre it well and as you stirre it put in the egs and so boyle it till it curdle then take it from the fire and put it into a strainer and first let the thin whay runne away into a by-dish then straine the rest very well and beate it well with a spoone and so put it into the Tart-coffin and adorne it as you did your Pruen-tart and so serue it this carrieth the colour yellow Take the whites of egs and beate theÌ„ with rose-rose-water and a little sweet creame then set on the fier good thick sweete Creame and put into it suger cinamon rosewater and boyle it well and as it boyles stir it exceedingly and in the stirring put in the whites of egs then boile it till it curdle and after do in all things as you did to the yellow Tart and this carrieth the colour white and it is a very pure white and therfore would be adorned with red carraway Comfets Now you may if you please put all these seuerall colours and seuerall stuffes into one tart as thus If the tart be in the proportion of a beast the bodie may be of one colour the eyes of another the teeth of an other and the tallents of another and so of birds the bodie of one colour the eyes another the leggs of another and euery feather in the wings of a seuerall colour according to fancie and so likewise in Armes the field of one colour the charge of another according to the forme of the Coat-armour as for the mantles trailes and deuices about Armes they may be set out with seuerall colours of Preserues Conserues Marmalads and Goodinyaks as you shall find occasion or inuention and so likewise of Knots one traile of one colour and another of another and so of as many as you please Take sorrell spinage parsely and boile them in water till they be very soft as pop then take them vp and presse the water cleane from them then take good store of yelks of egs boild very hard and chopping them with the hearbs exceeding small then put in good store of currants suger and cynamon and stirre all well together then put them into a deep tart-coffin with good store of sweet butter couer it bake it like a pipin-tart adorne the lid after the baking in that maner also and so serue it vp Take a quart of the best creame and set on the fier and slice a loaâ—e of the lightest white bread into thin slices and put into it and let it stand on the fier till the milke begin to rise then take it off and put it into a bason and let it stand till it be cold then put in the yelkes of foure eggs and two whites good store of currants suger cinamon cloues mace and plenty of Sheepes suet finely shred and a good season of salt then trim your pot very well round about with butter and so put in your pudding and bake it sufficiently then when you serue it strow suger vpon it Take the best and sweetest creame and boile it with good store of Sugar and Cinamon and a little rose-rose-water then take it from the fire and put into it cleane pickt ryce but not so much as to make it thicke let it steepe therein till it be cold then put in the yelkes of sixe egges and two whites Currants Sugar Cinamon and Rose water and Salt then put it into a pan or pot as thinne as if it were a custard and so bake it and serue it in the pot it is baked in trimming the top with sugar or comfets There are a world of other Bak't meates and Pies but for as much as whosoeuer can doe these may doe all the rest because herein is contained all the Art of seasonings I will trouble you with no further repetitions but proceede to the manner of making of Banquetting stuffe and conceited dishes with other pretty and curious secrets necessary for the vnderstanding of our English Houswife for albeit they are not of general vse yet their true times they are so needfull for adornation that whosoeuer is ignorant therein is lame and but the half part of a compleat Hous-wife To make past of Quinces first boile your quinces whole and when they are soft pare them and cut the Quince from the core Then take the finest sugar you can get finely beaten aâ—d searsed and put in a little Roâ—e-waâ—er boile it together till it be thicke then put in the cut quinces and so boile them together till it bee stiffe enough to mold and when it is cold then role it print it A pound of Quinces will take a pound of sugar or neere thereabouts To make thinne Quince cakes take your Quince when it is boiled soft as before said and drie it vpon a Pewter plate with a soft heate and be euer stirring of it with a slice till it be hard then take fearced sugar quantity for quantity and strow it into the quince as you beate it in a woodden or stone morter And so roule them thinne print them To perserue Quinces first pare your quinces and take out the cores and boile the cores and parings altogether in faire water and when they beginne to be soft take them out and straine your liquor and put the waight of your quinces in sugar and boile the quinces in the sirrop till they be tender Then take them vp and boile your sirrop till it be thicke If you will haue your quinces red couer them in the boiling and if you will haue them white doe not couer them To make
Ipocras take a pottell of wine two ounces of good Cinamon halfe an ounce of ginger nine cloues and sixe pepper cornes and a nutmeg and bruise them and put them into the wine with some rosemary flowers and so let them steepe all night and then put in sugar a pound at least and when it is well setled let it runne through a woollen bag made for that purpose thus if your wine be clarret the Ipocras will be red if white then of that color also To make the best Ielly take calues feet and wash them and scald of the haire as cleane as you can get it then split them and take out the fat and lay them in water and shift them Then boile them in faire water vntill it will ielly which you shall know by now and then cooling a spoonefull of the broth when it will ielly then straine it and when it is cold then put in a pint of sacke and whole cinamon and Ginger slic't and sugar and a little rose water and boile all well together againe Then beate the white of an egge and put it into it and let it haue one boile more then put in a branch of rosemary into the bottome of your ielly bag and let it runne through once or twice and if you will haue it coloured then put in a little Townesall Also if you want calues feete you may make as good Ielly if you take the like quantity of Isingglasse so vse no Calues feet at all To make the best Leache take Isingglasse and lay it two houres in waterâ— and shift it and boile it in faire water and let it coole Then take Almonds and lay them in cold water till they will blaunch And then stampe them and put to new milke and straine them and put in whole mace and ginger slic't and boile them till it taste well of the spice then put in your Isingglasse and sugar and a little rose-rose-water And then let them all runne through a strainer Take Clarret wine and colour it with Townesall and put in sugar and set it to the fire Then take wheat bread finely grated and sifted and licoras Aniseeds Ginger and Cinamon beaten very small and searsed and put your bread and your spice altogether and put them into the wine and boile it and stirre it till it be thicke then mould it and print it at your pleasure and let it stand neither two moist nor two warme To make red Marmelade of Quinces take a pound of Quinces and cut them in halfes and take out the cores and pare them then take a pound of sugar and a quart of faire water and put them all into a pan and let them boile with a soft fire and sometimes turne them and keep them couered with a Pewter dish so that the teane or aire may come a little out the longer they are in boiling the better colour they will haue and when they be soft take a knife and cut them crosse vpon the top it will make the sirrop goe through that they may be all of a like colour then set a little of your sirrop to coole and when it beginneth to bee thicke then breake your quinces with a slice or a spoone so small as you can in the pan and then strow a little fine sugar in your boxes bottome and so put it vp To make white Marmalade you must in all points vse your quinces as is before said onely you must take but a pint of water to a pound of Quinces and a pound of suger and boile them as fast as you can and couer them not at all To make the best Iumbals take the whites of three egges and beate them well and take of the viell then take a little milke and a pound of fine wheat flower and sugar together finely sifted and a few Aniseeds well rubd and dried and then worke altogether as stiffe as you can worke it and so make them in what formes you pleaâ—e bake them in a soft ouen vpon white Papers To make Bisket bread take a pound of fine flower and a pound of sugar finely beaten and sâ—arsed and mix them together Then take eight egges and put foure yelkes beate them very well together then strow in your flower and sagar as you are beating of it by a little at once it will take very neere an houres beating then take halfe an ounce of Anisseedes and let them be dried and rubbed very cleane and put them in then rub your Bisket pans with cold sweet butter as thinne as you can and so put it in and bake it in an ouen But if you would haue thinne Cakes then take fruit dishes and rub them in like sort with butter and so bake your Cakes on them and when they are almost bak't turne them and thrust them downe close with your hand Some to this Bisket bread will adde a little Creame and a few Coriander seedes cleane rubd and it is not amisse but excellent good also To make Iumbals more fine and curious then the former and neerer to the taste of the Macaroone take a pound of sugar beate it fine then take as much fine wheat flower and mixe them together then take two whites and one yelke of an egge halfe a quarter of a pound of blaunched Almonds then beat them very fine altogether with halfe a dish of sweet butter and a spoonefull of rose-rosewater and so worke it with a little Creame till it come to a very stiffe past then roule them forth as you please And hereto you shall also if you please adde a few dried Aniseedes finely rubbed and strewed into the past To make drie sugar Leache blaunch your Almonds and beate them with a little rose-rose-water and the white of one egge and you must beate it with a great deale of suger and worke it as you would worke a peece of past then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleauing too To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinomon beaten and fearsed halfe a pound of sugar then beat your Almonds and strew in your sugar and Cinamon till it come to a Paste then roule it and print it as aforesaid To make an excellent fresh Cheese take a pottle of Milke as it comes from the Cow and a pint of Creame then take a spoonefull of runnet or earning and put it vnto it and let it stand two houres then stirre it vp and put it into a fine cloth and let the whay draine from it then put it into a bowle and take the yelke of an egge a spoonefull of rose-rosewater and bray them altogether with a very little salt with Sugar and Nutmegs and when all these are braied together and searst mix it with the curd and then put it into a Cheese-fatt with a very fine cloth To make course
To make conserue of any fruit you please you shall take the fruit you intend to make conserue of and if it be stone fruit you shal take out the stones if other fruit take away the paring and core and then boile them in faire running water to a reasonable height then draine them from thence and put them into a fresh vessell with Claret wine or White wine according to the colour of the fruit and so boyle them to a thicke pap all to mashing breaking and stirring them together then to euery pound of pappe put to a pound of Suger and so stirre them all well together and being very hot straine them through faire strainers and so pâ—t it vp To make conserue of Flowers as Roses Violets Gillyflowers and such like you shall take the flowers from the stalkes and with a paire of sheeres cut away the white ends at the roots thereof and then put them into a stone morter or woodden brake and there crush or beate them till they bee come to a soft substance and then to euerie pound therof take a pound of fine refined suger wel â—earst and beate it all together till it come to one intire bodie and then pot it vp and vse it as occasion shall serue To make the best Wafers take the finest wheat-flower you can get and mixe it with creame the yelkes of eggs rose-rosewater suger and cinamon til it be a little thicker then Pan-cake batter and then warming your wafer-yrons on a Char-coale fire annoint them first with sweete butter and then lay on your batter and presse it and bake it white or browne at your pleasure To make an excellent Marmalade of Oranges take the Oranges and with a knife pare off as thinne as is possible the vppermost rinde of the Orange yet in such sort as by no meanes you alter the coloâ—r of the Orange then steepe them in faire water changing the water twice a day till you find no bitternesse of taste therein then take them forth and first boyle them in faire running water and when they are soft remoue them into rose-roâ—ewater and boile them therein till they breake then to euery pound of the pulpe put a pound of â—eined sugar and so hauing masht and stirred them all wel together straine it through very faire strainers into boxes and so vse it as you shal see occasion Take a pottle of fine flower and a pound of butter a pound of Suger one ounce of Mace and so much rose-Rose-water as will mingle the flower into a stiffe paste and a good season of Salt and so linead it and role out the cakethin and bake them on papers Take a quarter of a pound of fine suger well beaten and as much flower finely boulted with a quantitie of Aniseedes a little bruised and mingle all together then take two egges and beate them very well whites and all then put in the mingled stuffe aforesaid and beate all together a good while then put it into a mould wiping the bottome euer first with butter to make it come out easily and in the baking turne it once or twice as you shall haue occasion and so serue it whole or in slices at your pleasure Take sweete Apples and stampe them as you doe see Cider then presse them through a bagge as you do veriuce then put it into a ferkin wherein you will keep your Quinces and then gather your Quinces and wipe them cleane and neither chore them nor pare them but onely take the blacks from the tops and so put them into the ferkin of Cider and therein you may keepe them all the yeare very faire and take them not out of the liquor but as you are ready to vse them whether it be for pies or any other purpose and then pare them and chore them as you thinke good Take a gallon of Clarret or White-wine and put therin foure ounces of Ginger an ounce and a halfe of Nutmegs of Cloues one quarter of Suger foure pound let all this stand together in a pot at least twelue houres then take it and put it into a cleane bagge made for the purpose so that the wine may come with good leasure from the spices Take Quinces and wipe them very cleane and then chore them as you chore them put the chores straight into faire water and let the chores and the water boyle when the water boyleth put in the Quinces vnpared and let them buyle till they be tender and then take them out and pare them and euer as you pare them put them straight into suger finely beaten then take the water they were sodden in and straine it through a faire cloth and take as much of the same water as you thinke will make Sirrop enough for the Quinces and put in some of your suger and let it boyle a while and then put in your Quinces and let them boyle a while and turne them and cast on a good deale of suger vpon them they must seeth apace and euer as you turne them couer them still with suger til you haue bestowed all your suger when you thinke that your Quinces are tender enough take them fourth and if your sirrop be not stiffe enough you may seeth it againe after the Quinces are forth To euerrie pound of Quinces you must take more then a pound of suger for the more suger you take the fairer your Quinces will bee and the better and longer they will keepe Take two gallons of faire water and set it on the fier and when it is luke-warme beate the whites of fiue or six egs and put them into the water and stir it well and then let the water seeth and when it riseth vp all on a curd then scumme it off Take Quinces and pare them and quarter them and cut out the chores then take as many pound of your Quinces as of your suger and put them into your liquor and let it boyle till your liquor bee as ill coloured as French Wine and when they be very tender then take a faire new canuase cloth faire washt and straine your Quinces through it with some of your liquor if they will not go thorow easily then if you will make it very pleasant take a little Muske and lay it in Rosewater and put it thereto then take and seeth it vntill it be of such substance that when it is cold it will cut with a knife and then put it into a faire boxe and if you please lay leafe-gold thereon Take all the parings of your Quinces that you make your Conserue withall and three or foure other Quinces and cut them in peeces and boyle the same parings and the other peeces in two or three gallons of water and so let them boyle till all the strength bee sodden out of the said Quinces and parings and if any skumme arise whilest it boyles take it away then let the said water run thorow a
strainer into a faire vessell and set it on the fire againe and take your Quinces that you will keepe and wipe them cleane and cut off the vttermost part of the said Quinces and picke out the kernels and chores as cleane as you can and put them into the said liquor and so let them boyle till they bee a little soft and then take them from the fire and let them stand till they bee cold then take a little barrell and put into the said barrell the water that your Quinces be sodden in then take vp your Quinces with a ladle and put them into your barrell and stop your barrell close that no ayre come into them till you haue fit occasion to vse them and bee sure to take such Quinces as are neither brused not rotten Take of the best suger and when it is beaten searse it very fine and of the best Ginger and Cinamon then take a little Gum-dragon and lay it in rose-rosewater al night then powre the water from it and put the same with a little White of an Egge well beaten into a brasse morter the Suger Ginger Cinamon and all together and beate them together till you may worke it like paste then take it and driue it forth into Cakes and print them and lay them before the fire or in a very warme Stoâ—e to bake Or otherwise take Suger and Ginger as is before said Cinamon and Gum-dragon excepted in stead whereof take onely the Whites of Egges and so doe as was before shewed you Take Curds the parings of Lemons of Oranges or Pouncithrons or indeed any halfe-ripe greene fruit and boyle them till they bee tender in sweete Worte then make a Sirrop in this sort take three pound of Suger and the Whites of foure Egges and a gallon of waterâ— then swinge and beate the water and the Eggs together and then put in your Suger and set it on the fier and let it haue an easie fier and so let it boyle sixe or seuen walmes and then straine it thorow a cloth and let it seeth againe till it fall from the spoone and then put it into the rindes or fruits Take a quart of Honie clarified and seeth it till it bee browne and if it be thicke put to it a dish of water then take fine crummes of white bread grated and put to it and stirre it well and when it is almost cold put to it the powder of Ginger Cloues and Cinamon and a little Licoras and Aniseedes then knead it and put it into moulds and print it some vse to put to it also a little Pepper but that is according vnto taste and pleasure Thus hauing shewed you how to Preserue Conserue Candie and make Pastes of all kinds in which foure heads consists the whole Art of banqueting dishes I will now proceede to the ordering or setting forth of a Banquet wherein you shall obserue that March-panes haue the first place the middle place and last place your preserued fruits shall be disht vp first your Pastes next your wet Suckets after them then your dried Suckets then your Marmelades and Goodiniakes then your Cumfets of all kinds next your Peares Apples Wardens bak't raw or roasted and your Oranges and Lemons sliced and lastly your Wafer cakes Thus you shall order them in the Closet but when they goe to the table you shall first send forth a dish made for shew onely as Beast bird Fish or Fowle according to inuention then your Marchpane then Preserued Fruite then a Paste then a wet Sucket then a drie Sucket Marmelade Cumfets Apples Peares Wardens Oranges and Lemmons sliced and then Wafers and another dish of preserued Fruites and so consequently all the rest before no two dishes of one kind going or standing together and this will not onely appeare delicate to the eye but inuite the appetite with the much varietie thereof Now we haue drawne our Hous-wife into these seuerall knowledges of Cookerie in as much as in her is contained all the inward offices of houshold wee-will proceede to declare the manner of seruing and setting forth of Meate for a great Feast and from it deriue meaner making a due proportion of all things for what auailes it our good Houswife to be neuer so skilful in the parts of Cookerie if she want skill to marshall the dishes and set euery one in his due place giuing precedency according to fashion and custome it is like a Fencer leading a band of men in rout who knowes the vse of the weapon but not how to put men into order It is then to bee vnderstood that it is the office of the Clerke of the Kitchin whose place our Hous-wife must many times supply to order the meate at the Dresser and deliuer it vnto the Sewer who is to deliuer it to the Gentlemen and Yeomen-wayters to beare to the Table Now because wee alow no Officer but our Houswife to whom wee onely speake in this booke she shall first marshall her sallets deliuering the grand Sallet first which is euer more compound then greene Sallets then boyld Sallets then some smaller compound Sallets Next vnto Sallets she shall deliuer forth all her Fricases the simple first as Collops Rashers and such like then compound Fricases after them all her boyld-meates in their degrees as simple-broths stewd-broth and the boylings of sundrie Fowles Next them all sorts of Rost-meates of which the greatest first as Chine of beeffe or Surloine the Gigget or Legges of Mutton Goosse Swan Veale Pig Capon and such like Then bak't-meates the hot first as Fallow-deare in Pastie Chicken or Calues-foote pie and Douset Then cold bak't-meates Pheasant Partridges Turky Goose Woodcock and such like Then lastly Carbonados both simple and compound And being thus marshald from the Dresser the Sewer vpon the placing them on the table shall not set them downe as hee receiued them but setting the Sallets extrauagantly about the table mixe the Fricases about them then the boild-meates amongst the Fricases Rost-meates amongst the boyld Bak't-meats amongst the Rost and Carbonados amongst the bak't so that before euery trencher may stand a Sallet a fricase a Boyld-meate a Rost-meate a Bak't-meate and a Carbonado which will both giue a a most comely beautie to the Table and very great contentment to the Guesse So likewise in the second course she shall first preferre the lesser wild-fowle as Mallard Tayle Snipe Plouer Wood-cock and such like then the lesser land-fowle as Chicken Pigeons Partridge Raile Turkie Chickens young Pea-hens and such like Then the greater wild-fowle as Bitter Hearne Shoueler Crane Bustard and such like Then the greater land-fowles as Peacocks Pheasant Puets Gulles and such like Then hot Bak't-meates as Marrybone-pie Quince pie Florentine and Tarts Then cold bak't-meates as Red-deere Hare-pie Gammon of Bacon-pie wild Bore Roe-pie and such like and these also shall be marshald at the Table as the first course not one kind altogether but each seuerall sort mixt
mint calamint and horshow of each of them a like quantity and beware they differ not the waight of a dram vnder or aboue then put all the pouders abouesaid into the wine and after put them into the distilling pot and distill it with a soft fyre looke that it bee well luted about with rye paste so that no fume or breath goe forth and looke that the fire be temperate also receiue the water out of the Lymbecke into a glassevyall This water is called the water of life it may be likned to Balme for it hath all the vertues and properties which Balme hath this water is cleere and lighter then rosewater for it will fleete aboue all liquors for if oyle be put aboue this water it sinketh to the bottome This water keepeth flesh fish both raw sodden in his own kinde state it is good against aches in the bones the poxe and such like neither can any thing kept in this water rot or putrifie it doth draw out the sweetnesse fauor and vertues of all manner of spices rootes and hearbes that are wet or layd therein it giues sweetnes to all manner of water that is myxt with it it is good for all manner of cold sicknesses and namely for the palsy or trembling Ioynts stretching of the sinews it is good against the cold gout and it maketh an old man seeme young vsing to drinke it fasting and lastly it fretteth away dead flesh in wounds and killeth the canker Take rosemary Time Issop sage fenell nip roots of elicompane of ech an handfull of marierum and penyroyall of ech halfe a handfull eight slippes of red mynt halfe a pound of Licoras halfe a pound of aniâ—eeds and two gallands of the best Ale that can be brewed wash all these hearbes cleane put into the Ale licoras aniseeds and hearbes into a cleane brasse pot and set your limbecke thereon and paste it round about that no ayre come out then distill the water with a gentle fire and keepe the lymbecke coole aboue not suffering it to runne too fast and take heede when your water changeth collour to put another glasse vnder and keepe the first water for it is most precious and the latter water keepe by it selfe and put it into your next pot and that shall make it much better Take of balme of rosemary Flowers tops and all of dried red rose leaues of penny-royall of each of these a handfull of Issop halfe a handfull one roote of elycompane the whitest that can be got three quarters of a pound of Licoras two ounces of Cinamond two drams of great mace two drams of gallendgall three drams of coliander seed three drammes of carraway seeds two or three Nutmegs cut in foure quarters an ounce of aniseeds a handfull of Borage you must chuse a faire sunny day to gather the hearbes in you must not wash them but cut them in sunder and not too small then lay all your hearbes in souse all night and a day with the spices grosly beaten or bruised then distill it in order aforesaid this was made for a learned Phisitians owne drinking Take a galland of Gascoin wine ginger gallengall nutmegs grains Cloues aniseeds fenell seedes carraway seeds of ech one dram theÌ„ take sage mints red-roses time pellitory Rose-mary wild time camomile and Lauender of ech a handfull then bray the spices smallâ— and the hearbs also put al together into the wine and let it stand so twelue houres stirring it diuers times then distill it with a limbecke and keepe the first water for it is best of a gallon of wine you must not take aboue a quart of water this water comforteth the vitall spirits and helpeth inward diseases that commeth of cold as the palsey the contraction of sinewes also it killeth wormes and comforts the stomacke it cureth the cold dropsy helps the stone the stinking breath and maketh one seem yong Take a pottell of the best Sacke halfe a pint of Rose-water a quarter half of a pound of good Cinamon well bruised but not small beaten distill all these together in a glasse-still but you must carefully looke to it that it boyle not ouer hastily attend it with cold wet cloathes â—o coole the top of the still if the water should offer to boyle too hastily This water is very soueraigne for the stomacke the head and all the inward parts it helps digestion comforteth the vitall spirits 1 Take Fennell Rew Veruine Endiue Betony Germander Redrose Capillus veneris of each an ounce stampe them and steepe them in white wine a day and a night and distill water of them which water will diuide in three parts the first water you shall put in a glasse by it selfe for it is more pretious then gold the second as siluer and the third as Balme and keepe these three parts in Glasses this water you shall giue the rich for gold to meaner for siluer to poore men for Balme this water keepeth the sight in cleernes and purgeth all grosse humors 2 Take Salgemma a pound and lay it in a green docke leafe and lay it in the fier till it bee well rosted and waxe white and put it in a glasse against the aire a night and on the morrow it shal be turned to a white water like vnto Christall keepe this water well in a glasse and put a drop into the eie and it shall clense and sharpe the sight it is good for any euill at the heart for the morphew and the canker in the mouth and for diuers other euils in the body 3 Take the roots of Fenell Parseley Endiue Betony of each an ounce and first wash them well in luke-warme water and bray them well with white wine a day and a night and then distill them into water this water is more worthy then Balme it preserueth the sight much and clenseth it of all filth it restraineth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parseley Achannes Veruine Carawaies and centuary of each ten drams beat all these together and put it in warme water a day and a night and put it in a vessell to distill this water is a pretious water for all sore eies and very good for the health of man or womans bodie 5 Take limmel of gold siluer lattin copper iron steele leade take lethurgy of gold siluer take callamint columbine steep al together the first day in the vrine of a man-childe that is between a day a night the second day in white wine the third day in the iuyce of fennel the fourth day in the whites of egges the fift day in the womans milke that nourisheth a man-child the sixt day in red wine the seuenth day in the whites of egges and vpon the eight day bind all these together and distill the water of them and keepe this
water in a vessell of gold or siluer the vertues of this water are these first it expelleth all rhumes and doth away all manner of sicknes from the eies and weares away the pearle pin and webbe it draweth againe into his owne kinde the eie-lids that haue been bleared it easeth the ache of the head and if a man drinke it maketh him looke young euen in old age besides a world of ohter most excellent vertues 6 Take the Gold-smiths stone and put it into the fier till it bee red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beat it small and clense it as cleane as you may and after set it in the sunne with the water of Fennell distilled and Veâ—uine Roses Celladine and Rew and a little Aquauite and when you haue sprinkled it in the water nine times put it then in a vessell of glasse and yet vpon a reuersion of the water distill it till it passe ouer the touch foure or fiue inches and when you will vse it then stirre it all together and then take vp a drop with a feather and put it on your naile if it abyde it is fine and good then put it in the eie that runneth or annoynt the head with it if it ake and the temples and beleeue it that of all waters this is the most pretious and helpeth the sight or any paine in the head The water of Cheruyle is good for a sore mouth The water of Callamynt is good for the stomacke The water of Planten is good for the fluxe and the hot dropsy Water of Fennell is good to make a fat body small and also for the eies Water of Violets is good for a man that is sore within his body and for the raynes and for the liuer Water of endiue is good for the dropsy and for the iaundyse and the stomacke Water of Borage is good for the stomacke and for the illica passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for the heary ago and all inward sicknesses Water of Radish drunke twice a day at each time an ounce or an ounce and a halfe doth multiply and prouoke lust and also it prouoketh the tearmes in women Rosemary water the face washed therein both morning and night causeth a faire and cleere countenance also the head washed therewith and let dry of it selfe preserueth the falling of the haiâ—e and causeth more to growe also two ounces of the same drunke driueth venome out of the body in the same sort as Methridate doth the same twice or thrice drunke at each time halfe an ounce rectifieth the motherâ— and it causeth womeÌ„ to be fruitful when one maketh a Bath of this decoction it is called the Bathe of life the same drunke comforteth the heart the brayne and the whole body and clenseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickly and hath all the vertues of Balme Water of Rew drunke in a morning foure or fiue daies together at each time an ounce purifieth the flowers in women the same water drunke in the morning fasting is good against the gryping of the bowels and drunke at morning and at night at each time an ounce it prouoketh the termes in women The water of Sorrell drunke is good for al burning pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it â—laketh thirst it is also good for the yellow Iaundise being taken sixe or eight daies together it also expelleth heate from the liuer if it be drunke and a clothe wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is drie then wet another and apply it and thus doe three or foure times together Lastly the water of Angelica is good for the head for inward infection either of the plague or pestilence it is very soueraigne for sore breasts also the same water being drunke of twelue or thirteene daies together is good to vnlade the stomacke of grosse humors and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraine medicine for the gout by bathing the diseased member much therein Now to conclude and knit vp this chapter it is meete that our huswife know that from the eight of the kallends of the moneth of aprill vnto the eight of the Callends of Iuly all manner of hearbes leaues are in that time most in strength and of the greatest vertue to be vsed and put in all manner of medicines also from the eight of the Callends of Iuly vnto the eight of the Callends of October the stalks stems and hard braunches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the callends of October vnto the eight of the Callends of Aprill all manner of roots of hearbs and plants are the most of strength and vertue to be vsed in all manner of medicines To make an excellent sweet water for perfume you shall take of Basill mints Mariorum Corne flagge roots Isop Sauory Sage Balme Lauender and Rosemary of each one a handfull of Cloues Cinamon and Nutmegges of each halfe an ounce then three or foure Pome-citrous cut into slices infuse all these into Damaske-rose water the space of three daies then distill it with a gentle fire of Charcole then when you haue put it into a very clean glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fine Lawne and then hang it within the water This being either burnt vpon a hot pan or else boiled in perfuming pannes with Cloues Bâ—y leaues and Lemmon pils will make the most delicatest perfume that may be without any offence and will last the longest of all oâ—her sweet perfumes as hath been found by experience To perfume gloues excellently take the oyle of sweet Almonds oyle of Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them altogether and grind them vpon a painters stone and then annoint the gloues therewith yet before you annoint them let them be dampishly moistned with Damaske Rose water To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues half peny-worths of each and take two spunges and warme one of them against the fire and rubbe your Ierkin therewith and when the oyle is dryed take the other spunge and dippe it in the oyle and rub your Ierkin therewith til it bee dry then lay on the perfume before prescribed for gloues To make very good washing balls take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them two powder with Cloues
Ioynt or sinnewes sprung or strained A bath for broken bones A generall bath for clearing the skin and camforting the body A soueraine helpe for broken bones For any Feuer To expell heate in a Feuer The royall medicine for Feuers Another OF Oyle of Swallowes To make oile of cammomile To make oyle of Laâ—endar To make smooth â—aÌ„ds To make Doctor Steuens water Arestoratiue of Rosasolâ—â— Additions to the Oyles To make oyle of Roses or Violetts To make oyle of Nutmeggs To make perfect oyle of Spyke To mâ—ke oyle of Masticke She must know all Hearbs Her skill in the Garden Transplanting of Hearbs Choice of seedes Prosperity of seedes Gathering of seeds OF Cookery and the parts thereof Of Sallats Simple Sallats Of compound Sallats Another compound Sallat An excellent boiled Sallet Of preseruing of Sallets The making of strange Sallats Sallats for shew only Of Friscases and Quelque choses Of simple Fricases Best Collops and Egges Of the compound friecases To make the best Tansey The best Fritters The best Pancake Veale toasts To make the best panperdie To make any quelquechose Additions to the houswifes Cookerie To make Fritters To make the best white Puddings Puddings of a Hogs Liuer To make bread Puddings Rice Puddings Another of Liuer Puddings of a Calues Mugget A Blood Pudding Linkes OF Boild meates ordinarie Pottage without sight of hearbs Pottage without hearbs Pottage with whole hearbs To make ordinary stewd broth A fine boild meate To boile a Mallard To make an excellent Olepotrige To make the best white broath To boile any wild Fowle To boile a legge of Mutton An excellent way to boile Chickens A broth for any fresh Fish Additions To boyle meates A Mallard smoard or a Hare or old Conie To stew a Pike To stew a Lambs head and Purtenance A Brest of Mutton stewed To stew a Neats foote Of Roast-meats Obseruations in roast meates Spitting of rost meates Temperature of fire The complexions of meats The best bastings of meates The best dredging To know when meat is enough Roasting mutton with oisters To roast a legge of mutton otherwise To rost a Gigget of Mutton To rost Oliues of Veale To roast a Pigge To roast a pound of butter well To roast a pudding on a spit To roast a chine of Beefe loyne of Mutton Larke and Capon at one fire and one instant To roast Venison To rost fresh Sturgeon Ordering of meates to be roasted To roast a Calues Vdder To roast a Fillet of Veale OF Sauces and first for a rost Capon or Turkie Sauce for a Hen or Pullet Sauce for Chickins Sauce for a Phesant or Patridge Sauce for a Quaile Raile or big bird Sauce for Pigeons A generall sauce for wild Fowle Sauce for greene geese Sauce for a stubble goose â—â—uce for a â—wan Bitter Shoueler or large Fowle Sauce for a Pig Sauce for Veale Additions vnto Sauces Sops for Chickens Sauce for a Turkie The best Gallantine Sauce for a Mallard OF Carbonados What is to be carbonadoed The maner of carbonadoing Of the toasting of Mutton Additions vnto Carbonados A rasher of Mutton or Lambe To carbonado Tongues Additions for dressing of Fish To souce any fresh fish To boyle small fish To boyle a Gurnet or Rochet To bake a Carpe To bake a Tench To stew a Trout To bake Eeles Of The pasterie and baked meates Of the mixture of pasts Of puff past Of baking Red. deere or Fallow or any thing to keepe cold To bake beefe or mutton for Venison To bake a Custarde or Dowset To bake an Oliue pye To make a Marrow-bone Pie To bake a Chicken pie Additions to the Pasterie Venison of Hares To bake a Hare pie A Gammon of Bacon pie A Herring pie A Ling pie A Foolé A Trifle A Calues foote pie Oyster pie To recouer Venison that is tainted A Chewet pie A minc`t pie A Pippen pie A Warden pie or quince pie To preserue quinces to bake all the yeere A Pipin Tart. A codlin Tart. A Codling pie A Cheerrie Tart. A Rice Tart. A Florentine A Pruen Tart. Apple Tart. A Spinage Tart. A yellow Tart. A white Tart. An hearbe Tart. To bake a pudding pie A Whitepot Of banquetting stuffe and conceited dishes To make past of Quinces To make thin quince cakes To preserue Quinces To make Ipocras To make iellie To make Leache To make ginger bread Marmalad of quinces red Marmalad white To make Iumbals To make Bisket bread To make finer iumbals To make dry sugar leach To make Leach Lumbarde To make a fresh Cheese To make course ginger bread To make quince Cakes ordinary To make Cinamon sticks To make Cinamon water To make wormewood water To make sweete water Another way To make date Leache To make sugar Plate To make spice Cakes To make a Banbury Cake To make the best March Pane. To make paste of Genoa or any other paste To make any Conserue To make Conserue of Flowers To make Wafers To make Marmalade of Oranges Additions to Banqueting stuffe To make fine Cakes Fine bread To preseruâ— Quinces for kitchin seruice To make Epocras To preserue quinces Conserue of quinces To keepe quinces all the yeere Fine Ginger Cakes To make Sucket Course Ginger-bread Ordering of Banquets Ordering of great Feasts and proportion of expence OF Distillations The nature of waters Additions to distillations To distill water of the collour of the hearbe oâ— flower you desire To make aquauita Another excelent aquauitoe To make aqua composita A very principall aqua-composita To make the emperiall water To make Cinamon-water Sixe most pretious waters which Hypocrates made and sent to a Queene sometimes liuing in England The vertues of seuerall waters An excellent water for perfume To perfume Gloues To perfume a Ierkin To make Washing Bals. To make a muske Ball. A perfume to burne To make Pomanders To mke Vinegar To make dry vinegar To make veriuyce Additions to conceiâ—ed secrets To make sweete powder for baggs To make sweete bags To make sweet water A very rare and pleasant Damaske water To make the best vinegar To perfume Gloues OF The ordringâ— preseruing and helping of all sorts of Wines and first of the choice of sweet Wines To make Muskadine and giue it a Flaâ—â—r How to â—â—auer Muskadine To aparill Muskadine when it comes new in to be fined in 24 houres To make white Bastard To helpe Bastard being eager To make Bastard white and to ridâ—way Laggs A remedie for Bastard if it pricke To make Malmsey To shift Malmsey and to rid away ill Wâ—â—es If Sack want his colour For Sack that is tawnie For Sack that doth rape and is browne To colour Sacke or any White-wine If Allegant be growne hard For Allegant that is sower How to order Renish wine Of what countries VVines are by their names Notes of gadging of Wines Oyles and Liquors The markes of gadging The ConteÌ„ts of all manner of Gascoyne wine and others To chuse Gascoyne wines To remedy Clarret wine that hath lost the Colour A remedy for Gascoine wine that hath lost his colour A remedy for white wine that hath lost his colour For white wine that hath lost his colour A remedy for Clarret or white wine that drinks foule For red wine that drinke faint For red wine that wants colour To make Tyre If Ossey coÌ„pleate or Caprock haue lost their colour Of makâ—ng woolleÌ„ cloth Of toasing wooll The dying of wooll To die wooll blacke To die wooll of haire colour To die wooll redde To die wooll blew To die a Puke To die a Sinder colour To die green or yellow Handling of wooll after dying The mixing of colours Mixing of three colours Of the oiling of wooll The quantity of Oile Of the tumming of wooll Of spinning wooll The diuersities in spinning Winding of woolleâ— yarnâ— Of warping Cloth Of weauing cloth walking dressing it Of linnen cloath The ground best to sow hemp on The tillage of the grouÌ„d Of sowing of hempe or flaxe Of weeding hempe and flaxe The pulling of hempe or flaxe The ripening of hemp and flaxe The watering of hemp or flaxe The time it shall lie in the water Of washing out of Hempe or Flaxe Speciall ordering of Flaxe The braking for Hempe Flaxe The drying of heÌ„p or flaxe When it is brak't enough Diuersity of brakes Of swingling hempe and flaxe Vse of swingle tree first â—urds The second swingling Of beating hempe Of heckling hempe Dressing of hempe more fine Of heckling flaxe The dressing of flaxe to the finest vse Of the spinning of hempe Of reeling yarne Of the scowring of yarne Bucking of yarne Whitening of yarne Of winding yarne Of warping and weauing The scowring and whiting of Cloth Of Kine Bignesse of Kine Shape of Kine The breed of Kine Depth of milke in Kine Quantity of Milke Of the going dry of Kine Of the gentlenes of Kine Of kindlines in Kine The best time to calue in for the dairy or breede Roaring of Calues The generall vse of Dairies The howers of milking Manner of milking The ordering of milk Ordering of milk vessels Silling of milke Profits arising from milke Of butter Of fleeting Creame Of keeping Creame Of churming Butter and the daies Manner of churming Helps in churning The handling of butter Clensing of butter Seasoning of Butter Of May butter Of powdering vp or potting of Butter Of great dairies and their customes When to pot butter Vse of Buttermilke Of Butter-milke Curds Of Whigge Of Cheese Of the Cheslep bag or runnet Seasoning of the runnet To make a new-mike cheese compound Cheese of two meales Cheese of one meale Of fâ—â—ttle Cheese Of floaten milk-cheese Of eddish cheese Of whey and the prâ—fits Of whey curds Election of Corne for Malt. Of the Malt house and the situation Of Malt-flowres Imperfect Flowres Of the Kilne and the building thereof The perfit Kilne Bedding of the Kilne Of fuell for the drying of Malt The making of the Garners The making of cesternes The manner how to make Malt. The drying of Mault The dressing of Malt. Obseruations in the making of Malt. Of Oate-meale Vertue of Oates to Cattell Vertue of oates Making of oate-meale The vertues of oate-meale Diuersities of drinkes Strong beere Of ordinary ry Beere Of brewing ordinary Beere Of brewing the bâ—st March beere Brewing of strong ale Brewing of Bottle Ale Of making Perry or Cyder Of Baking Ordering of Meals Baking manchets Baking cheate bread Baking of brown bread Generall obseruations in the brew-hause and Bake-house