put them in then rub your Bisket-pans with coâ—d sweet butter as thin 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 whâ—n they are almost back't turne them and thrust them downe close with your hand Some to this Bisket-bread will adde a little Creame and it is not amisse but excellent good also To make finâ— Iumbals 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 yolke of an egge halfe a quarter of a pound of blaunched Almonds then beate them very fine altogether with halfe a dish of sweet butter and a spoonefull of Rose water and so worke it with a little Creame till it come to a very stiffe paste then rouâ—e them forth as you please And hereto you shall also if you please adde a few dried Aniseeds finely rubbed and strewed into the paste and also Coriander seed To make drye sugar leach To make drie sugar Leache blaunch your Almonds and beate them with a little rose water and the white of one egge and you must beate it with a great deale of sugar and worke it as you would worke a peece of paste then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleaning too To make leach Lumbard To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinamon beaten and searsed halfe a pound of sugar then beate your Almonds and strewe in your sugar and cynamon till it come to a paste then roule it and print it as aforesayd To make fresh cheese To make an excelleâ—t fresh cheese take a pâ—tâ—le 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-Rose-water and bray them together with a very little salt with Sugar and Nutmegs and when all these are brayed together and searst mâ—xe it with the curd and then put it into a cheese fat with a very fine cloth How to make course Ginger bread To make course 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 peny worth of Saunders All these must be beaten and searsed and so put into the hony then put in a quarter of a pint of Claret wine or old ale then take three peny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe paste and then make it into cakes and dry them gently How to make quince cakes ordinary ☜ To make ordinary Quince cakes take a good peece of a preserued Quince and beate in a morter and worke it vp into a very stiffe paste wiâ—h fine searst Sugar then print it and drie them gently How to make Cinamon stickes ☜ To make most Artificiall Cinamon stickes take an ounce of Cinamon and pound it and halfe a pound of Sugar 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 How to make Cinamon water To make Cinamon water take a pottle of the best Ale and a pottâ—e of sack-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 How to make Wâ—rme-wood water To make Wormewood water take two gallons of good Ale a pound of Aniseedes halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of wormewood 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 swâ—ete water To make sweete water of the best kind take a thousand damaske roses two good handfuls of Lauendar tops a three peny waight of mace two ounces of cloues bruised 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 you 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 saide 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 peâ—ce of Sarcenet or fine cloath Another way Others to make sweete 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 and Calamint one ounce and of Muske twelfe graines and infusing all these in rose-Rose-water distill it To make date Leach To mâ—ke an exceâ—lent Date-Leach take Dates and take out the stoneâ— and the whâ—te rinde and beate them with Sugaâ— 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 sugar plate To mâ—ke a â—ind of Sugar plate take Gumme Dragon and lay it in rose-Rose-water â—wo daies then take the powder of faire Hepps and Sugar and the iuyce of an Oreng 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 spice Cakes 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 spoonefulls of good Ale-baâ—me and eight egges with two yelkes and mixe 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
make a pultis to cure any ague-sore take elder leaues and seeth them in milke till they be soft then take them vp and straine them and then boyle it againe till it be thicke and so vse it to the sore as occasion shall serue For the quartaine Feuer For the Quartaine Eeuer or third day ague which is which is of all feuers the longest lasting many times dangerous consumptions blacke iaundies and such like mortall sicknesses follow it you shall take Methridate and spread it vpon a lymon slice cut of a reasonable thicknes and so as the lymon be couered with the Methridate then bind it to the pulse of the sicke mans wrist of his arme about an houre before his fit doth beginne and then let him goe to his bed made warme and with hot cloathes laid vpon him let him try if he can force himselfe to sweat which if he doe then halfe an houre after he hath sweate he shall take hot posset ale brewed with a little Methridate and drinke a good draught thereof and rest till his fit be passed ouer but if he bee hâ—â—d to sweate then with the sayd posset Ale also you shall mixe a few bruised Anny-seeds and that will bring sweate vppon him and thus you shall doe euery fit till they beginne to cease or that sweate come naturally of it owne accorde which is a true and manifest signe that the sicknesse decreaseth Of the pestilent Feuer 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 iuyce of Lymons well mixed and simboliz'd together Also you shall giue him to drink Almond milke made with the decoction of coole hearbes as violet leaues strawberry leaues french mallowes puâ—sline and such like and if the parties mouth shall through the heate of his stomacke or liuer Inflame oâ— grow sore you shall wash it with the sirrop of mulberâ—ies 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 hony boyld 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 boyled sufficiently then put salt to it and so put it in water and worke it into a roule in the manner of a suppositary 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 A preserâ—atiue against the plague To preserue your body from the infection of the plague you shal take a quart of old ale after it hath risen vpon the fire and hath been scummed you shall put therinto of Aristolochia longa of Angelica of Cellandine of each halfe an handfull boile them wel therin then strain the drink through a cleane cloath dissolue therein a dramme of the best Methridate as much Iuory finely powdred and searst and sixe spoonful of Dragon water then put it vp in a closse glasse and euery morniâ—g fasting take fiue spoonful thereof and after bite and chaw in your mouth the dried root of Angelica or smel on a nose-gay made of the tasseld end of a shippe rope and they wil surely preserue you from infection Fâ—r infection of the plaguâ— But if you be infected with the plague and feele the assured signes thereof as paine in the head drought burning weaknesse of stomacke and such like Then you shal take a dram of the best Methridate and dissolue it in three or foure spooneful of dragon water and immediately drink it off and then with hot cloathes or bricks made extreame hot and layd to the soales of your feet after you haue beene wrapt in woollen cloathes compel your selfe to sweat which if you do keep yourselfe moderately therein till the sore begin to rise then to the same apply a liue Pidgeon cut in two parts or else a plaister made of the yolke of an Egge Hony hearbe of grace chopt exceeding small and wheate flower which in very shoâ—t 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 vntil it be whoâ—e For the Pestileâ— Take Fetherfew Malâ—selon Scabious and Mugwort of each a like bruise them and mixe them with old ale and let the sicke drinke thereof sixe spooneful and it wil expel the corruption Another Take Yarâ—ow Tansie Fetherfew of each a handful and bruise them wel together then let the sicke party make water into the hearbs then straine them and giue it the sicke to drinke A preseruation â—g first the â—eâ—ce Take of Sage Rue Brieâ— leaues or Elderleaues of each an handful stampe them and straine them with a quart of white wine and put thereto a little Ginger and a good spooneful of the best Treackle and drinke thereof morning and euening How to draw a plague botch to any place you will Take Smalledge Mallowes Wormewood and Rue stamp them wel together and fry them in oyle Oliue til they be thicke plaisterwise apply it to the place where you would haue it rise and let it lye vntil it breake then to heale it vp take the iuyce of Smallage Wheateflower milke and boile them to a pultis and apply iâ— morning and euening til it be whole A Cordiall for any infection at the heart ☜ Take of Burrage Langdebeefe and Callamint of each a good handful of Hartstongue Red mâ—nt Violets and Marigolds of each halfe a handful boyle them in white wine or faire running water then adde a penny woorth of the best Saffron and as much Sugar and boyle them ouer againe wel then straine it into an earthen pot and drinke thereof morning and euening to the quantity of seauen spoonfuls Against too violâ—nt sweating Take Linseed and Lettice and bruise it wel then apply it to the stomacke and remooue it once in foure houres For the Head-ache ☜ For the Head-ach you shal take of rosewater of the iuyce of Cammomil of womans milke of strong wine venegar of each two spooneful mixe them together wel vpon a chafing-dish of coales then take of a peece of a dry rose cake and steepe it therein and as soone as it hath dâ—anke vp the lyquor and is throughly hot take a couple of sound Nutmegs grated to powder and strew them vppon the rose cake then breaking it into two parts binde it on each side vppon the temples of the head so let the party lye downe to rest and the paine wil in a short
it vnto the broken place and it wil knit it also it shal good for the party to take Comphry roots and rost them in hot imbers as you rost Wardens and let the party eate them for they are very soueraine for the rupture especially beeing eaten in a morning fasting and by al meanes let him weare a strong trusse til he be whole Additions To the diseases of the reines bladder Take Goates clawes and burne them in a new earthen pot to pouder then put of the pouder into broth or pottage and eate it therein or otherwise take Rue Parsley and gromel and stampe them together and mixe it with wine and drinke it For he that can not hold his water Take Agnus castus and Castoreum and seeth them together in wine and drinke thereof also seeth them in vinegar and hot lap it about the priuy parts and it wil helpe For the Gonorea or sâ—eâ—ding of seed Take Malmsey and Butter and warme it and wash the reines of the backe whereupon you find paine then take oyle of mace and annoynt the backe therewith For weakenesse in the backe First wash the reines of the backe with warme white wine then annoynt al the backe with the ointment called Perstuaneto For heat in the Râ—ines For comforting and strengthning of the backe Take a leg of Beefe a handful of Fenel roots a handful of parsley roots two roots of comphry one pound of raisins of the Sunne a pound of damaske prunes and a quarter of a pound of dates put al these together and boile them very soft with sixe leaues of nâ—p sixe leaues of clary twelue leaues of bittany of the wood and a little harts tongue when they are sod very soft take them into the same broth againe with a quart of sacke and a penny-worth of large mace and of this drinke at your pleasure For the Hemeroides For the Hemeroides which is a troublesome and a sore griefe take of Dâ—ll Dogge-fennell and Pellitory of Spaine of each halfe a handfull and beaâ—e it in a morter with sheepes suet and blacke sope till it come to a salue and then lay it plasterwise to the sore and it will giue the griefe ease For the piles or Hemeroids For the piles or Hemerods take halfe a pinte of ale and a good quantity or pepper and as much allome as a walnut boyle all this together till it be as thicke as birdlime or thicker this done take the iuyce of white violets and the iuyce 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 and lay it vpon the sores or else take muskles dried and beate to pouder and lay it on the sores For the falling of the fundament If a mans fundament fall downe through some cold taken or other cause let it be forthwith put vp againe then take the pounder of 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 pouder of Cummin and Calasine mixt together and ease will come thereby For the Hemeroids Take a great handfull of orpyns and bruise them betweene your hands till they be like a salue and then lay them vpon a cloth bind them fast to the fundament For the greene sicknesse To helpe the greene sicknesse take a pottle of white wine and a handfull of Rosemary a handfull of wormewood an ounce of cardus benedictus seed a dramme of Clâ—â—es all these must be put into the white wine in a iugge and couered very close and let it steepe a day and a night before the party drinke of it then let her drinke of it euery morning and two houres before supper and to take it for a fortnight and let her stirre as much as she can the more the better and 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 and put thereto two ounces of fine sugar two spoonefulls of white wine vinegar let the party drinke euery morning foure spoonefulls thereof and walke vppon it To increase a womans milke To increase a womans milke you shall boyle in strong posset-ale good store of Colworts and cause her to drink euery meale of the same also if she vse to eate boyled Colworts with her meate it will wonderfully increase her milke also To dry vp milke To dry vp womans milke take red sage and hauing stampt it and strayned the iuyce 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 thereof for the nipple of the breast to goe through couer all the breast 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 to her breasts vpon the earth will cause her milke to dry but I referre it to triall A pultus for sore breasts in women 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 For ease in child bearing If a woman haue a strong and hard labour Take foure spoonefull of another womans milke and giue it the woman to drinke in her Labour and she shal be deliuered presently Child dead in the woâ—be If a woman by mischance haue her child dead within her she shal take vitander Felwort and Penyroyall and stampe them and take of each a spoonful of the iuyce and mixe it with old wine and giue it her to drinke and she shal soone be deliuered without danger Apurâ—sle to conceiâ—e To make a woman to conceiue let her either drinke Mugwort steeped in wine or else the pouder thereof mixâ—â— with wine as shall best please her tast Additions To 〈…〉 Take the pouder of Corrall finely ground and eate it in a â—earâ— egge and it will stâ—y the flux To 〈◊〉 women â—â—owers Against the flowers Against womens Tâ—â—mes make a pessary of the iuyce of Mugwort oâ— the water that it is â—â—dden in and apply it but if it be for the fluxâ— of the fâ—owers take the iuyce of plantaine and drinke iâ—â—ed wine For the matrix Take a Fomentation made of the water wherein the Leaues and flowers of Tuâ—son is sodden to drinke vp the superflâ—tâ—es of the Matrixe it cleanseth the entrance but this hearbe would be gathered in haruest if a woman haue paine in the Matrixe set on the fire water
other House-wifely secrets right profitable and meete for her vse suâ—h as the want thereof may trouble her when need oâ— time requires OF The nature of waters Therefore first I would haue her furnish her selfe of very good Stils for the distulation of all kinds of Waters which stils would either be of Tinne or sweete Earth and in them she shall distill all sorts of waters meete for the health of her Houshold as sage water which is good for all Rhumes and Collickes Radish water which is good for the stone Angelica water good for infection Celadine water for sore eyes Vine water for itchings Rose water and Eye-bright water for dim sights Rosemary water for Fistuloâ—s Treacle water for mouth cankers water of cloues for paine in the stomacke Saxifrage water for grauell and hard vrine Allum water for old Vlcers and a world of others any of which will last a full yeare at the least Then she shall know that the best waters for the smoothing of the skinne and keeping the face delicate and amiable are those which are distilled from Beane-flowers from Strawberries from Vine leaues from Goates-milke from Asses milke from the whites of Egges from the flowers of Lillies from Dragons from calues feete from bran or from yelkes of Egges any of which will last a yeare or better Additions to distillations To distill waâ—er of the colour of of the hearbe oâ— flower you desire First distill your water in a stillatory then put it in a glasse of great strength and fill it with those flowers againe whose colour you desire as full as you can and stop it and set it in the stillatory againe and let it distill and you shall haue the colour you distill To make Aqâ—â—vitae ☜ Take of Rosemary flowers two handfuls of Mariarome Wiâ—ter-sauory Rosemary Rew vnset time Germander Rybworte Harts tongue Mouscare White wormewood Buglosse red sage Liuerâ—worte Hoare-hound fine Lauender Issop-cropps Penny royall Red fennell of each of these one handfull of Elycompane rootes cleane pared and sliced two handfuls Then take all these aforesayd and shred them but not wash them then taâ—e foure gallons and more of strong Ale and one gallon of sacke-lees and put all these aforesayd hearbes shred into it and then put into it one pound of Licoras bruised halfe a pound of Anyseeds cleane sifted and bruised and of Mace and Nutmegs bruised of each one ounce then put altogether into your stilling-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 Limbecke still with cold water but see your fire be not too 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 pottle of the best water and cleerest and put into it a pottle of Rosa-solis halfe a pound of Dates bruised and one ounce of graines 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 spoonfuâ—l or two at a time is sufficient and the vertues are infinite 〈…〉 â—ill a pot with red wine cleare and strong and put therein the powders of Camomile Giâ—i-flowers Ginger Pellitory Nutmeg Gaâ—lengall Spicknard Queâ—â—bits graines of pure long pepper blacke Pepper Commin Fennell seede Smalledge Parsley Sage Râ—w Mint Calamint and Horshow of each of them a like quantity and beware they differ not the weight of a drâ—mme vnder or aboue then put all the pouders aboue sayd into the wine and after put them into the distilling pot and distill it with a soft fire and looke that it be well luted about with Rye paste so that no fume or breath goe foorth and looke that the fire be temperate also receiue the water out of the Lymbecke into a glasse vyall This water is called the water of Life and it may be likened to Balme for it hath all the vertues and properties which Balme hath this water is cleere and lighter then Rose water for it will fleet aboue all liquors for if oyle be put aboue this water it sinketh to the bottome This water keepeth flesh and fish both raw and sodden in his owne kind and 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 sweetenesse sauour and vertues of all manner of spices rootes and hearbes that are wet or layd therein it giues sweetnesse to all manner of water that is mixt with it it is good for all manner of cold sicknesses and namely for the palsie or trembling ioynts and stretching of the sinewes it is good against the cold goute 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 To make aquâ— compâ— Take Rosemary Time Issop Sage Fennell Nip rootes of Elicompane of each an handfull of Marierum and Peny-royall of each halfe a handfull eight slips of red Mint halfe a pound of Licoras halfe a pound of Aniseeds and two gallons of the best Ale that can bee brewed wash all these hearbes cleane and put into the Ale Licoras Aniseeds and herbes 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 limbecke coole aboue not suffering it to runne too fast and take heede when your water changeth colour 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 ☞ A very principall aqâ—â— comâ— Take of balme of Rosemary Flowers tops and all of dried red Rose leaues of penny-royall of each of these a handfull one roote of Ely compane the whitest that can be got three quarters of a pound of Licoras two ounces of Cinamon two drams of great Mace two drams of Gallendgall three drams of Coliander seeds three drammes of Carraway seeds two or three Nutmegges cut in foure quarters an ounce of Aniseeds a handfull of Borage you must chuse a faire Sunny day to gather the hearbs in you must not wash them but cut them in sunder and not too small then lay all your hearbs in soule all night and a day with the spices grosly beaten or bruised and then distill it in order aforesaid this was made for a learned Phisitians owne drinking To make the emperiall water Take a gallond of Gascoine-wine Ginger Gallendgall Nutmegs
presse and presse it while any moysture will drop forth hauing a cleane vessell vnderneath to receiue the liquor this done 〈◊〉 it vp into sweet Hogsheads and to euery Hogshead put halfe a dozen handfuls of Damaske Rose leaues and then bung 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 ☞ Additions to conceited secrets To make sweet powder for baggs Take of Arras sixe ounces of Damaske Rose-leaues as much of Marierom and sweete Basill of each an ounce of Cloues two ounces yellow Saunders two ounces of Citron pills seuen drammes of Lignum-aloes one ounce of Beniamin 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 To make 〈◊〉 bags Take of Arras foure ounces of Gallaminis one ounce of Ciris halfe an ounce of Rose leaues dried two handfuls of dryed Marierum one handfull of Spike one handfull Cloues one ounce of Beniamin and Storax of each two ounces of white Saunders and yellow of each one ounce beate all these into a grosse pouder then put to it Muske a dramme of Ciuet halfe a dramme and of Ambergreece halfe a dramme then put them into a Taffata bagge and vse it How to make sweet water ☜ Take of bay-leaues one handfull of Red Roses two handfuls of Damaske Roses three handfull of Lauender foure handfuls of basill one handfull Mariorum two handfuls of Camomile one handfull the young tops of sweete briar two handfuls of Mandelion-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 cornes 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 two of muske ☜ A very rare and plesanâ— Damask water Take a quart of malmsey Lees or a quart of malmsey simply one handfull of margerome of Basill as much of Lauender foure handfuls bay-leaues one good handfull Damaske rose-Leaues foure handfuls and as many of red the pils of sixe Orenges or for want of them one handful of the tender Leaues of walnut-trees of Beniamine halfe an ounce of Callamus Aramaticus as much of Camphire foure drammes of Cloues one ounce of Baldamum halfe an ounce 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 or Rosemary 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 quantity will make three quarts of water Probatum est Tâ— mâ—ke the 〈…〉 Take and brew very strong Ale then take halfe a dozen gallons of the first running and set it abroade to coole and when it is cold put yest vnto it and head it very strongly then put it vp in a ferkin and distill it in the Sunne then take foure or fiue handfull of Beanes anâ— pâ—tch them in a pan till they burst then put them in as hot as you can into the Ferkin and stop it with a little clay about the bung-hole then take a handfull of cleane Rye Leauen and put in the Ferkin then take a quantity of Barberies and bruise and straine them into the Ferkin and a good handfull of Salt and let them lie and worke in the Sunne from May till August then hauing the full strength take Rose leaues and clip the white ends off and let them dry in the Sunne then take Elder-flowers and picke them and dry them in the Sunne and when they are dry put them in bagges and keepe them aâ—l the Winter then take a pottle-pot and drâ—w forth a pottle out of the Ferkin 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 iâ— iâ— the Sunne where you may occupie the same and when it is empty take out all the leaues and fill it againe as you did before 〈◊〉 perfume Gloues Take Angelica water and Rose-water and put into them the powder of Cloues Amber-greece Muske and Lignum Aloes Beniamine and Callamus Aramattecus boyle these till halfe be consumed then straine it and put your Gloues therein then hang them in the sunne to dry and turne them often and thus three times wet them and dry them againe Or otherwise take Rose-water and wet your Gloues therein then hâ—ng them vp till they be almost dry then take halfe an ounce of Beniamine and grind it with the oyle of Almonds and rub it on the Gloues till it be almost dried in then take twenty graines of Amber-greece and twenty graines of Muske and grind them together with oyle of Almonds and so rub it on the Gloues and then hang them vp to dry or let them dry in your bosome and so after vse them at your pleasure CHAP. 4. The ordering Preseruing and helping of all sorts of Wines and first of the choyce of sweete Wines ☜ I Doe not assume to my selfe this knowledge of the Vintners secrets but ingeniously confesse that one profest skillfull in the Trade hauing rudely written and more rudely disclosed this secret preferring it to the Stationer it came to me to be polished which I haue done knowing that it is necessary c. It is necessary that our English House-wife be skilfull in the election preseruation and curing of all sorts of Wines because they be vsuall charges vnder her hands and by the least neglect must turne the Husband to much losse therefore to speake first of the election of sweete Wines she must be carefull that her Malmseys be full Wines pleasant well hewed and fine that Bastard be fat and if it be tawny it skils not for the tawny Bastards be alwayes the sweetest Muskadine must bee great pleasant and strong with a sweet sent and with Amber colour Sacke if it be Seâ—es as it should bee you shall know it by the marke of a corke burned on one side of the bung and they be euer full gadge and so are no other sackes and the longer they lye the better they be To make Muskadine and giue iâ— a slauer Take a pleasant But of Malmsey and draw it out a quarter and more then fill it vp with fat Basterd within eight gallons or thereabouts and parill it with sixe egges yelkes and all one handfull of Bay-salt and a pint of cunduit water to euery parill and if the wine be hye of colour put in three gallons of new milke but skimm off the Creame first and beate it well or otherwise if you haue a good butt of Malmsey and a good pipe
horne or Iuorie and red Pympernell and bruise them well together then put it into a linnen cloath and lay it to the teeth it will fasten them For any venom in the eare Take the iuyce of Louage and drop it into the eare and it will cure any venome and kill any worme earewigge or other vermine For a stinking breath which commeth from the stomacke Take two ounces of comine and beate in a morter to fine pouder then boile it in wine from a pottell to a quart then drinke therof morning and euening as hot as you can suffer it or otherwise take an ounce of wild time and being cleane washed cut it small and then pouder it then put to it halfe an ounce of peper in fine pouder and as much comyne mixe them all well together and boile them in a pottell of white wine till halfe be consumed and after meate but not before vse to drinke thereof hot also once in the afternoone and at your going to bed and it will purge the breath for stinking 〈…〉 Take red nettles and burne them to a pouder then adde as much of the pouder of pepper and mixe them well together and snuffe thereof vp into the nose and thus do diuers times a day For a canker in the nose Take old ale and hauing boyld it on the fire clens'd it adde thereto a pretty quantity of lyfe hony and as much allom then with a setrindge or such like wash the sores therewith very warme A red water for any canker Take a gallond of running water and boile it to a pottell then put to it a handfull of red sage a handfull of Cellandine a handful of Honysuckles a handful of woodbine leaues flowers then take a penniworth of graynes made into fine pouder and boile all very well together then put to it a quart of the best life hony of a yeare old and a pound of Roch allom let al boyle together till it come to a pottell then straine it and put it into a close vessell and therewith dresse and annoint the sores as occasion serues it will heale any canker or vlcer and cleanse any wound It is best to be made at Midsomer To cleare the eyes Take the flowers and rootes of Primrose cleane washt in running water then boile them in faire running water the space of an houre then put thereto a pretty quantity of white copperas and then straine all through a linnen cloath and so let it stand a while and there will an Oyle appeare vpon the water with that oyle annoynt the lids and the browes of your eies and the temples of your head and with the water wash your eyes and it is most soueraigne Another for the sight Take Fâ—fteene seeds of Gyneper and as many Gromell seeds fine branches of Fenell beate them all together then boyle them in a pint of old ale till three parts be wasted then straine it into a glasse and drop thereof three drops into each eye at night and wash your eyes euery morning for the space of fifteene daies with your owne water and it will cleare any decayed sight whatsoeuer For sore eyes Take red Snayles and seeth them in faire water and then gather the oyle that ariseth thereof and therewith annoint your eyes morning and euening For sicke eyes Take a gallond or two of the dregges of strong ale put thereto a handfull or two of Comyne and as much salt and then distill it in a Lymbecke and the water is most pretious to wash eyes with Fâ—r 〈◊〉 eyes Take Cellandine Rue Chervile Plantaine and anyse of each alike and as much fenell as of all the rest stamp them all well together then let it stand two daies and two nights then straine it very well and annoynt your eyes morning and euening therewith For the pin and webb in the eye Take an egge and rost extreame hard then take the white being very hot and lapp in it as much white copperas as a pease and then violently straine it through a fine cloath then put a good drop thereof into the eye and it is most soueraigne A poudâ—r for the pin and webb in the eye Take two drams of prepard Tussia of Sandragon one dram of Sugar a dram bray them all very well together till they be exceeding small then take of the pouder blow a little thereof into the eye and it is soueraigne A pretious water for the eyes Take of Red rose leaues of Smalladge of Maiden haire Eusaace endiue succory red fenell hill-wort and cellandine of each halfe a quarter of a pound wash them cleane and lay them in steepe in white wine a whole day then still them in an ordinary still the first water will be like gold the second like siluer and the third like balme any of these is most pretious for sore eyes and hath recouered sight lost for the space of Ten yeares hauing been vsed but foure dayes To make haire to grow Take the leaues of willow and boile them well in oyle and therwith annoint the place where you would haue any haire to grow whether vpon head or beard Another Take Treakle water and hony boyle them together and wet a cloath therein and lay it where you would haue haire to grow and it will come speedily For a pimpled or red saucy face Take nine or ten egges and rost them very hard then put away the yolkes bray the whites very small with three or foure ounces of white Copporas till it be come to perfect oyntment then with it annoint the face moring and euening for the space of a weeke and more For the rhume Take the rynde of Issop and boile it or burne it and let the fume or smoke goe into the mouth and it it will stay any rhume falling from the head For hoarsenes in the throate Take a pint of running water and three spoonefulls of hony and boile them together and skime off the filth then put thereto on ounce of small Raysons and straine it well through a cloath and so drinke it morning and euening For a dangerous cough Take Aquauitae and salt and mixe it with strong old ale and then heate it on the fire and therewith wash the soules of the feete when you goe to bed For the dry cough Take of cleane Wheate and of cleane Barly of each a like quantity and put them into a gallond and a halfe of faire water and boyle them till they burst then straine it into a cleane vessell and adde thereto a quarterne of fine Lycoras pouder and two penyworth of gumme-Arabecke then boyle it ouer againe and straine it and keepe it in a sweete vessell and drinke thereof morning and euening For the tisicke Take the best wort and let it stand till it be yellow then boyle it and after let it coole then put to it a little quantity of barme and saffron and so drinke of it euery morning and euening while it lasteth otherwise take
euening and it wil stay any fluxe of blood natural or vnnatural but if you cannot get the distilled water then boyle a handful of the hearb with Cinamon and a little Sugar in Claret wine and boyle it from a quart to a pint and drinke it as oft as you please also if you but rubbe the hearbe betweene your hands you shal see it wil soone make the blood returne For the yellow iâ—undisâ—â— For the Yellow Iaundisse take two peny worth of the best English Saffron drye 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 down 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 been often times prooued For the yellow 〈◊〉 For the Yellow Iaundisse take Pimpernell and Chickeweed stampe them and straine them into posset ale and let the party drink thereof morning and euening For a desperate yeâ—low iaunâ—isse For the Yellow Iaundisse which is desperate and almost past cure Take sheepes dung new made and put it into a cup of Beare or Ale and close the cup fast and let it stand so al night and in the morning take a draught of the clearest of the drinke and giue it vnto the sicke party For the blacke Iaundisse For the blacke Iaundisse take the hearbe called Penyryall and eyther boyle it in white Wine or drinke the iuyce thereof simply by it selfe to the quantity of three or foure spooneful at a time and it wil cure the blacke Iaundisse Additions To the diâ—eases of the liuer For wasting of the Liuer Take of Hyssop Parsley and Harts-tongue of each a like quantity and seeth them in wort til they be soft then let it stand til it be cold and then drinke thereof first and last morning and euening A restoratiue for the Liuer Take Fenel roots and Parsley roots of each a like wash them cleane and pil off the vpper barke and cast away the pith within then mince them smal then put them to three pints of water and set them ouer the fire then take figges and shred them smal Lyeoras and breake it smal and put them to the hearbs and let al boile very wel then take Sorrel and stamp it and put it to the rest and let it boile til some part be wasted then take a good quantity of honey and put to it and boile a while then take it from the fire and clarifie it through a strayner into a glasse vessel and stop it very close then giue the sick to drinke thereof morning and euening To heale a ring worme coÌ„ming of the heate from the liuer Take the stalke of Saint Mary Garcicke and burne it or lay it vpon a hot tyle stone vntil it be very drye and then beate it into pouder and rub the sore therewith til it be whole To staunch blood Take Wooll in the Walkmil that commeth from the cloath and flyeth about like Doune and beate it into pouder then take thereof and mixe it with the white of an egge and wheate flower and stampe them together then lay it on a linnen cloath or Lint and apply it to the bleeding place and it wil stanch it For gâ—eat danger in bleeding If a man bleed and haue no present helpe if the wound be on the foot bind him about the ankle if in the legges bind him 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 list and the blood wil presently staunch For a stitch Take good store of Cynamon grated and put it into posset Ale very hot and drink it and it is a present cure A bath for the Dropsie Take a gallond of running water and put to it as much salt as wil make the water salt as the Sea water then boyle it a good while and bath the Legs therein as hot as may be suffered For the dropsy For the Dropsie take Agnus castus Fennel Affodill darke Wal-wort Lupins and Wormwood of each a handful and boyle them in a gallon of white Wine vntil a fourth part be consumed ☞ then strayne it and drinke it morning and euening halfe a pinte thereof and it wil cure the Dropsie but you must be careful that you take not Daffodil for Affodil Paine in the Spleene For paine in the Spleene take Agnus castus Agrimony Aniseeds Centuary the great and Wormwood of each a handful boile 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 vsual meales let him neyther 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 drink out of a cup made of Tamoriske wood and he shal surely find remedy For paine in the side For any pain in the side take Mugwort and red Sage dry them betweene two tile stones and then put it in a bag and lay it to your side as hot as can be indured For fatnes and short breath To helpe him that is exceeding fat pursie and short breathed take hony clarified and bread vnleauened make toasts of it and dippe the toasts into the clarified hony and eate this diuers times with your meate Additions To the diseases of the Spleene Take a lump of yron or steele and heat it red hot and quench it in Wine then giue the wine to the sicke party to drinke For the Spleen For the stopping of the Spleene Take Fenel seeds and the roots boile them in water and after it is cleansed put to it hony and giue it the party to drinke then seeth the hearbe in oyle and wine together and playster wise apply it to the side For the hardneâ— of the Spleene Make a playster of Worme-wood boyled in oyle or make an oyntment of the iuyce of Worme wood of Vinegar Armoniacke Waxe and Oyle mixt and melted together and annoynt the side therewith eyther in the Sunne or before the fire Diseases of the heart Take the pouder of Galingal and mixe it with the iuyce of Burrage and let the offended party drinke it with sweet wine For the passion of the heart 〈◊〉 heart sickenesse Take Rosemary and Sage of each an handful and seeth them in white wine or strong Ale and then let the patient drinke it lukewarme For fatnes aâ— about the hart Take the iuice of Fenell mixt with hony and seeth them together til it be hard and then eate it Euening and Morning and it wil consume away the fatnesse For the wind Collicke For the wind Collicke which is a disease both general and cruel there be a world of remedies yet none more approued then this which I wil repeate you shal take a Nutmeg sound and large and diuide it equally into foure
quarters the first morning as soone as you rise eate a quarter 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 tast familiar therewith eate euery morning whilst the Collicke offendeth you a whole Nutmeg dry without any composition and fast euer an houre at least after it and you shal find a most vnspeakable profit which wil arise from the same The Wind Collicke For the winde Collick take a good handful of cleane wheat meale as it commeth from the Mil and two egs and a little wine-vinegar and a little Aquauitae and mingle them altogether cold 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 Aquavitae with a feather then lay it somewhat higher then the paine is rather then lower For the Laske For the Laske or extreame scouring of the belly take the seeds of the Wood-rose or Bryer-rose beate it to pouded and mixe a dramme thereof with an ounce of the conserue of Sloes and eate it and it will in a short space bind and make the belly hard For the bloody fluxe For the bloody-fluxe take a quart of Red-wine and boile therein a handful of Shepheards purse til the hearb be very soft then straine it and adde 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 pint thereof to drinke morning and euening it being made very warm and it will cure him To stay a laske To stay a sore Laske take Plantaine water and Cynamon finely beaten and the flowers of Pomgranats and boile them wel together then take Sugar and the yolke of an egge and make a candle of it and giue it the grieued party For the Fluxe For the Flixe take a Stags pizzel dryed and grated and giue it in any drinke either in Beere Ale or Wine and it is most soueraigne for any Flixe whatsoeuer So is the iawe bones of a Pike the teeth and all dried and beaten to pouder and so giuen the party diseased in any drinke whatsoeuer For the worst Fluxe To cure the worst bloody Flix that may be take a quart of red-wine and a spooneful of Commin-seede boile them together vntil halfe be consumed then take Knot-grasse and Shepheards purse and Plantaine and stampe them seueral and then straine them and take of the iuyce of each of them a good spoonful and put them to the wine and so seeth them againe a little then drinke it luke-warme halfe ouer-night and halfe the next morning and if iâ— fal out to be in Winter so that you cannot get the hearbs then take the water of them hearbs distil'd of each 3 spoonfuls and vse it as before For costiuents For extreame costiuenesse or binding in the body so as a man cannot auoid his excrements take Anniseedes Fennicreet â—â—nseeds and the powder of Pyonie of each halfe an ounce and boile them in a quart of white wine and drinke a good draught thereof and it wil make a man goe to the stoole orderly and at great ease For wormes For wormes in the belly either of child or man take Aloes Cikatrine as much as halfe a hazel Nut and wrap it in the pap of a roasted apple and so let the offended party swallow it in manner of a pil fasting in the morning or else mixe it with three or foure spoonful of Muskadine and so let the party drinke it and it is a present cure But if the child be either so young or the man so weake with sicknesse that you dare not administer any thing inwardly then you shal dissolue your Alces in the oyle of Sauine making it salue-like thick then plaister-wise spread it vpon Sheepes Leather and lay it vpon the nauil and mouth of the stomacke of the grieued party and it wil giue him ease so wil also vnset Leekes chopt smal and fryde with sweet butter and then in a linnen bag apply it hot to the nauil of the grieued party Additions 〈◊〉 the diseases 〈…〉 Take a quart of red wâ—ne and put to it three yolkes of egges and a peny worth of long pepper and graines and boyle it wel and drinke it as hot as can be suffered or otherwise take an ounce of the inner barke of an Oake and a peny-woorth of long Pepper and boile them in â— pint and better of new Milke and drinke it hot first and last morning and euening 〈…〉 Take an egge and make a little hole in the top and put out the white the fiâ—â—t vp againe with Aquavitae stirring the egge and Aquavitae til it be hard then let the party eate the egge and it wil cure him or otherwise take a pint of red wine and nine yolkes of egges and twenty pepper cornes smal beaten let them seeth vntil they be thicke then take it off and giue the diseased party to eate nine spoonful morning and euening 〈◊〉 â—asie 〈◊〉 Take of Rue and Beets a like quantity bruise them take the iuyce mixe it with clarified hony and boyle it in red wine and drinke it warme first and last morning and euening 〈◊〉 two 〈…〉 Take Mercury Sinkefoile and Mallowes and when you make pottage or broth with other hearbes let these hearbs before named haue most strength in the pottage and eating thereon it wil giue you two stooles and no more 〈…〉 Take two spooneful of the iuyce of Iuye Leaues and drinke it three times a day and it wil dissolue the hardnesse Against 〈…〉 Take the barkes of the rootes of the Elder tree and stampe it and mixe it with old Ale and drinke thereof a good harty draught 〈◊〉 the winde 〈◊〉 Take the crummes of white bread and steepe it in Milke with Allom and adde Sugar vnto it and eate it â— it wil open the belly For the 〈…〉 Take the kirnels of three Peach stones and bruise them seauen cornes of case pepper and of sliced ginger a greater quantity then of the pepper pound all together grosly and put it into a spoonfull of Sacke which is the best or else white wine or strong ale and drinke it off in a great spoone then fast two houres after and walke vp and downe if you can if otherwise keepe your selfe warme and beware of melancholy It may be an enemy at all times For the Rupture Take of Dasies comfrey Polpodi of the oake and Auens of each halfe a handful two roots of Osmund boile them in strong Ale and hony and drinke thereof morning noone and night and it will heale any reasonable rupture Or otherwise take of Smallage Comfrey setwell polypody that growes on the ground like fearne daisies and mores of each a like stampe them very smalâ— boyle them well in Barme vntill it be thick like a pultis and so keepe it in a close vessell
when you haue occasion to vse it make it as hot as the party can suffer it and lay it to the place grieued then with a trusse trusse him vp close let him be carefull for straining of himselfe and in a few dayes it will knit during which cure giue him to drinke a draught of red wine and put therein a good quantity of the flower of fetches finely boulted stirring it well together and then fast an houre after For the stone For the violent paine of the stone make a posset of milke and sacke then take off the curd and put a handfull of Camomâ—ll flowers into the drinke then put it into a pewter pot and let it stand vpon hot imbers so that it may dissolue and then drinke it as occasion shall serue Other for this griefe take the stone of an Oxe gall and dry it in an ouen then beate it to pouder and take of it the quantity of a hasill-nut with a draught of good old ale or white wine The collicke and stone For the Collicke and stone take hawthorne berries the berries of sweete briars and ashen keyes and dry them euery one seuerally vntil you make them into pouder then put a little quantity of euery one of them together then if you thinke good put to it the pouder of Licoras and Annâ—seeds to the intent that the party may the better take it then put in a quantity of this pouder in a draught of white wine and drinke it fasting Otherwise you may take Smallage-seede Parsey Lâ—uage Saxifrage and broome seede of each one of them a little quantity beate them into a pouder and when you feele a sit of eiâ—her of the diseases eate of this pouder a spoonfull at a time either in pottage or else in the broth of a chicken and so fast two or three houres after A pouder for the collicke and stone To make a pouder for the collicke and stone take fenell parsley-seede anâ—seed and carraway seede of each the waight of sixe pence of gromel seede sax-frage seede the roots of Filapendula and licoras of each the waight of twelue-pence of gallingall spikenard and Cinamon of each the waight of eight pence of Seena the waight of 17. shillings good waight beaâ—e them aâ—l to pouder and searce it which will waigh in all 25. shillings 6 pence This pouder is to be giuen in white wine and sugar in the morning fasting so to continue fasting two houres after and to take of it at one time the waight of tenne pâ—nce or twelue pence Another Other Physitians for the stone take a quart of renish or white wine and two limons and pare the vpper rinde thinne and slice them into the wine and as much white soâ—pe as the waight of a groate and boyle them to a pint and put thereto sugar according to your discretion and so drinke it keeping your selfe warme in your bed and lying vpon your backe For the stone in the reynes For the stone in the râ—ynes take Ameos Camomill Maiden-haire Sparrow-tongue and Filapendula of each a like quantity dry it in an ouen and then beate it to pouder and euery morning drinke halfe a spoonefull thereof with a good draught of white wine and it will helpe For the stone in the bladder For the stone in the bladder take a Radish-roote and slit it crosse twice then put it into a pint of white wine and stoppe the vessell exceeding close then let it stand all one night and the next morning drinke it off fasting and thus doe diuers mornings together it will helpe A pouder foâ— the stone in the bladder For the stone in the bladder take the kernells of sloâ—s and dry them on a tile-stone then beate them to pouder then take the rootes of Alexanders parsly pellitory and holâ—hocke of euery of their roots a like quantity and seeth them all in white wine or else in the broath of a young chicken then straine them into a cleane vessell and 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 annoint the members and the tender part of the belly against the bladder A bath for the stone To make a bath for the stone take mallowes holihocke and lilly roots and linseed pellitory of the wall and seeth them in the broth of a sheepes head and bath the reynes of the backe therewith oftentimes for it will open the straightnes 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 A water for the stone To make a water for the stone take a gallond of new milke of a red Cow and put therein a handfull or Pellitory of the wall and a handfull of wild time and a handfull of Saxifrage a handfull of Parsly two or three radish roots sliced and a quantity of Philipendula roots let them lie in the milke a night and in the morning put the milke with the hearbs into a still and distill them with a moderate fire of char cole or such like then when you are to vse the water take a draught of renish wine or white wine and put into it fiue spoonefull of the distilled water and a little sugar and nutmeg sliced and then drinke of it the next day meddle not with it but the third day doe as you did the first day and so euery other day for a weekes space Difficulty of Vrine For the difficulty of vrin or hardnesse to make water take Smallage Dill Any-seeds and Burnet of each a like quantity and dry them and beate them to fine pouder and drinke halfe a spooefull thereof with a good draught of white wine For hot vrine If the Vrine be hot and burning the party shall vse euery morning to drinke a good draught of new milke and sugar mixt together and by all meanes to abstaine from beere that is old hard and tart from all meates and sawces which are sowre and sharpe For the strangullion For the strangullion take Saxifrage Polipody of the Oake the roots of beanes and a quantity of 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 thereof a good quantity giue the sicke to drinke morning and euening a spoonefull at once For pissing in bed For them that cannot hold their water in the night time take Kidds hoofe and dry it and beate it into pouder and giue it to the patient to drinke either in beeâ—â— or ale foure or fiue times For the rupture For the rupture or bursnesse in men take Comphry and Fâ—rnâ—osmund and beate them together with yellow waxe and Deares suet vntil it come vnto a salue and then apply
buds and Elder buds stampe and straine them then put thereto a little Venice-turpentine Waxe and Rosin and so boile them together and therewith dresse the sore or else â—ake two handful of plantaine leaues bray them smal and straine 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 To take away dead flesh Take an ounce of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a pott 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 A water for a 〈◊〉 Take a gallon of Smithes sleacke water two handfulls of sage a pint of hony a quart of ale two ounces of Allom and a little white copporas seeth them all together till halfe be consumed then straine 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 aad sinquefoyle of each a good handfull boyle them in a gallond of running watâ—r til they be tender then straine 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 lint 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 A blacke plaisteâ— to heale old sâ—res and kil inflamation Take a pint of sallet oyle and put intâ— 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 wel til it be stiffe which you shal trye in this order let it drop from your sticke or slice vppon the bottome of a saucer and so stand vntil it be cold and then if it be wel boyled it wil bee stiffe and very blacke then take it off and let it stand a little and after straine it through a cloath into a Bason but first annoynt the Bason with Sallet oyle and also your fingers and so make it vp into roules plaisterwise and spread it and apply it as occasion shal serue An oyntment to 〈…〉 Take mallowes and beetes and seeth them in Water then drye away the Water from them and beate the hearbs wel with old Boares grease and so apply it vnto the Appostume hot For the stinging oâ— any â—â—der or venemous thing Take a handful of rue and stampe it with rusty Bacon til it come to a perfect salue and therewith dresse the sore til it be whole For any venoming If the party be outwardly venomed take Sage and bruise it wel and apply it vnto the sore renewing it at least twice a day but if it be inwardly then let the party drinke the iuyce of Sage eyther in Wine or ale morning and euening For a ringworme Take Selladine early in the morning and bruise it wel and then apply it to the sore and renewing it twice or thrice a day For the itch Take of campheire one dramme of Quicksiluer foure penny-worth killed wel with Vinegar then mixe it with two penny-worth of oyle de Bay and therwith annoynt the body Or otherwise take red onions and seeth them in running water a good while then bruise the onions smal and with the Water they were sodden in straine them in then wash the infected place with the same For the dryed Sâ—abbe Take a great quantity of the hearbe Bennet and as much of red nettles pound them well and straine them and with the iuyce wash the patient naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole To kill the Itch 〈…〉 Take a penyworth of white copperas and as much greene copperas a quarter of an ounce of white Mercury a haâ—fe peny-worth of Allom and burne it and set all ouer the fire with a pint of faire water and a quarter of a pint of wine Vinegar boyle all these together till they come to halfe a pint then annoint the â—ore therewith To take away the 〈◊〉 of the â—mal Poxe Take Barrowes grease a pretty quantity and take an apple 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 pretty quantity of rose water and stirre all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith For the French or Spanish pox Take quicksiluer and kill it with fasting spittle then take verdigrease Arabecke Turpentine Oyle oliue and Populion and mixe them together to one entire oyntment and anoynt the Sores therewith keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copperas verdigrease White lead Mercury sublâ—mate of each a pretty quantity but of Allome most then beate to pouder the symples that are hard and melt your oyles and cast in your pouders and stirre al wel together then strayne them through a cloth and apply it warme to the sores or else take of Câ—pons grease that hath toucht no water the iuice of Rue and the fine pouder of Pepper and mixe them together to an oyntment and apply it round about the sores but let it not come into the sores and it will dry them vp To put out the French or Spanish Poxe Take of Treakle halfe pennyworth of long Pepper as much and of graynes as much a little ginger and a little quantity of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweate and then when the sores arise vse some of the oyntment before rehearsed To make the scabs of the French Pox to fall away Take the iuyce of red Fennell and the iuyce of Sen greene and Stone hony and mixe them very well together till it be thicke and with it annoynt the party but before you doe annoynt him you shall make this water Take Sage seeth it in very faire water from a gallond to a pottle and put therein a quantity of hony and some allom and let them boyle a little together
worme-wood and comfrey of each a handful and boile all these together in the lye a good while and when it is luke warme bath the broken member therewith and take the buds of Elder gathered in March and stripped downeward and a little boyle them in water then eate them in oyle and very little wine Vinegar a good quantity at a time in the morning euer before meat or an houre before the Patient go to dinner and it much auailes to the knitting of bones ☜ A general bath for clearing the skin and comforting the body Take rosemary fetherfew orgaine Pellitory of the wall fennell mallowes violet leaues and Nettles boyle all these together and when it is wel 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 go to bed and sweat beware taking of cold A soueraine help for broken boneâ— Make a plaister of wheat flower and the whits of egges and spread it on a double linnen cloth and lay the plaister on an euen board and lay the broken limbe thereon and set it euen according to nature and lap the plaister about it and splint it and giue him to drinke Knitwort the iuyce thereof twice and no more for the third time it wil vnknit but giue him to drinke nine dayes each day twice the iuyce of comfrey daisies and osmund in stale Ale and it shal knit it and let the fore-said playster lye to ten dayes at the least and when you take it away do thus take hore-hound red fennel Hounds tong Wal-wort and Pelitory and seeth them then vnroule the member and take away the splints and then bath the linnen and the plaister about the member in this bath vntil it haue soaâ—t so long that it come gently away of it â—eâ—fe then take the afore sayd plaister and lay thereto fiue or sixe daies very hot and let each plaister lye a day and a night and alwayes splint it wel and after cherish it with the oyntments before Rehearsed for broken bones and keep the party from vnwholsome meats and drinks til he be whoâ—e and if the hurt be on his arme let him beare a bal of greene hearbs in his hand to preuent the shrinking of the hand and sinewes For any Feuer Take Sage Ragwort Yarrow vnset Leâ—kes of each a like quantity stamp them with Bay salt and appâ—y them to the wrests of the hands To expel heate in a Feuer Blanch Almonds in the cold water and make milke of them but it must not seeth then put to it sugar and in the extremity of heat see that you drinke thereof The royall medicine for Feuers Take three spooneful of Ale and a little Saffron and bruise and straine it thereto then adde a quarter of a spoonful of fine Treacle and mixt altogether and drinke it when the fit comes Another Take two roots of Crow-foot that growes in a marsh ground which haue no little rootes about them to the number of twenty or more and a little of the Earth that is about them and do not wash them and adde a little quantity of Salt and mixe all wel together and lay it on linnen cloathes and bind it about your thumbs betwixt the first and the neather ioynt and let it lie nine daies vnremooued and it wil expel the Feuer An approoued Medicine for the greatest Laske or Flixe ☞ Take a right Pomwater the greatest you can get or else two little ones roast them very tender to pap then take away the skinne and the core and vse only the pap and the like quantity of Chalke finely scraped mix them both together vppon a Trencher before the fire and worke them wel to a plaister then spread it vppon a linnen cloth warmed very hot as may be suffered and so bind it vnto the nauill for twenty foure houres vse this medicine twice or thrice or more vntil the Laske bee stayed OF Oyle of Swallowes To make the oyle of Swallowes take Lauendar cotton Spâ—ke Knot grasse Râ—bwort Balme Valerian Rosemary tops Woodbine tops Vine strings French mallows the tops of Alecost Strawberry strings Tuâ—san Plantain Walnut tree leaues the tops of young Baies Isop violet leaues Sage of vertue fine Roman Wormwood of each of them a handful Cammomile and Red roses of each two handful twenty quicke Swallowes and beate them altogether in a great morter and put to them a quart of Neats foot oile or May butter and grind them all well together with two ounces of Cloues wel beaten then put them altogether in an earthen pot and stop it very close that no ayre 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 smal a pint of oyle or butter then set your pot close stopped into a pan of water and let it boile 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 eyther in the bones or sinewes To make oyle of Camomile To make oyle of Camomile take a quart of Sallet oyle and put it into a glasse then take a handful of Camomile and bruise it and put it into the oyle and let them stand in the same twelue daies onely you must shift it euery three dayes that is to straine it from the old Camomile and put in as much of new and that oile is very soueraine for any griefe proceeding from cold causes To make oyle of Lauender 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 smooth hands To make an oyle which shall make the skinne of the hands very smooth take Almonds and beate them to oyle then take whole cloues and put them both together into a glasse set it in the Sunne fiue or sixe dayes then strayne it and with the same annoynt your hands euery night when you goe to bed otherwise as you haue conuenient leasure To make Dr. Steuens water To make that soueraigne water which was first inuented by Doctor Steuens in the same forme as he deliuered the Receite to the Arch-bishop of Canturbury a little before the death of the sayd Doctor Take a gallond of good Gascoyne wine then take Ginger Galingale cinamon Nutmegs Graines cloues bruised Fennell-seeds carraway-seeds Origanum of euery of them a like quantity that is to say a dramme Then take Sage wild Marioram Pâ—ny-royall Mints red roses Time Pellitory rosemary wild time commomill Lauender of each of them a handfull then bray the spices smal bruise the hearbs put all into the wine and let it stand so twelue houres only stirre it diuers
Sauce for a hen 〈…〉 ☞ To make sauce for an old Hen or Pullet take a good quantity of beere and salt and mixe them well together with a few fine bread-crummes and boyle them on a chaffing dish and coales then take the yelkes of three or foure hard Egges and being shred small put it to the Beere and boyle it also then the Hen being almost enough take three or foure spoonefull of the grauy which comes from her and put it in also and boyle all together to an indifferent thicknesse which done suffer it to boyle no more but onely keepe it warme on the fire and put into it the iuyce of two or three orenges and the slices of Lemmon pils shred small and the slices of orenges also 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 Sâ—uce for Chickins The sauce for Chickins is diuers according to mens tastes for some will onely haue butter Veriuice and a little Parsley rolled in their bellies mixt together others will haue Butter veriuice and Sugar boild together with toasts of bread and others will haue thick sippets with the iuyce of Sorrell and Sugar mixt together Sauce for a pheasant or partridge The best sauce for a Phesant is wrter and onions â—list Pepper and a little Salt mixt together and but stewed vpon the coales and then powred vpon the Phesant or Partridge being broken vp and some will put thereto the iuyce or slices of of an orenge or lemmon or both but it is according to taste and indeed more proper for a Pheasant then a Pâ—tridge Sauce for a Quaile Raile or big bird Sauce for a Quaile Raile or any fat big bird is Claret wine and Salt mixt together with the grauy of the Bird and a few fine bread-crummes well boild together and either a Sage-leafe or Bay-leafe crusht among it according to mens tasts Sauce for â—geons The best sauce for Pigeons Stockdoue or such like is Vinegar and Butter melted together and Parsley rosted in theâ—r bellies or vine-leaues rosted and mixed well together A generall sauce for wild Fowle The most generall sauce for ordinary wild-fowle rosted as Duckes Mallard Widgen Teale Snipe Sheldrake Plouers Puets Guls and such like is onely mustard and vinegar or mustard and veriuice mixt together or else an onion water and pepper and some especiall in the Court vse only butter melted and not with any thing else Sauce for greene gâ—â—se The best sauce for greene Geese is the iuyce of sorrell and sugar mixt together with a few scalded Feberries and serued vpon sippets or else the belly of the greene Goose fild with Feberries and so rosted and then the same mixt with veriuyce butter sugar and cynamon and so serued vpon sippets Sauce for a stubâ—le goose The sauce for a stuble Goose is diuerse 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 grauy of the Goose and a few Barberies and bread crummes and when it is boyld to a good thicknesse season it with sugar 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 paâ—â— them and slice them and that is the neerer way but not the better Others will fill the belâ—y of the Goose full of Onions shred and oate-meaâ—e groats and being rosted enough mixe it with the grauy of the Goose and sweete hearbs well boild together aâ—d seasoned with a little veriuyce A Gallatine or Sauce for a Swan Bitter To make a Gallantine or sauce for a Swan Bitter Shoueler Hâ—orne Crane or any large foule take the blood of the same fowle and being stird well boile it on the fire then when it comes to be thecke put vnto it vinegar a good quantity with a few fine bread-crummes and so boile it ouer againe then being come to good thicknes season it with Sugar Cinamon so as it may taste pretty and sharpe vpon the Cinamon and then serue it vp in saucers as you do Mustard for this is called a chauder or gallantine is a sauce almost for any foule whatsoeuer Sauce for a pig To make sauce for a Pigge some take Sage and roast it in the belly of the Pigge then boiling verâ—uice Butter and currants together take chop the Sage small and mixing the braines of the Pig with it put all together and so serue it vp Sauce for Veale To make a sauce for a Ioynt of Veale take all kind of sweete 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 Sinamon and a cloue or two crusht and so powre it vppon the Veale with the slices of Orenges and Lemons about the dish Additions vnto Saucâ—s Sops for Chickens Take Orenges and slice them thin and put vnto them White wine and Rose water the pouder of Mace Ginger and Sugar and set the same vpon a chaffing dish and coales when it is halfe boiled put to it a good lump of Butter and then lay good store of sippets of fine white bread therein and so serue your Chickens vpon them and trimme the sides of the dish with Sugar Sauce for a Turkie 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 be 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 the manner of a Gallantine The best Gallâ—ntine 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 bloud then set it on a chaffing-dish and coales and let boyle euer stirring it till it come to be thicke and season it very well with Sugar and Cynamon and so serue it in saucers with the Fowle but this sauce must be serued cold Sauce for a Maâ—laâ—d 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
the first confection a little Issingglasse and all will be firme To bake an Oliue-pye To make an execelleâ—t Oliue-pie take sweete hearbs as Violet leaues Strawberry leaues Spinage Succory Endine Time and Sorrell and chop them as small as may be and if there be a Scallion or two amongst them it will giue the better taste then take the yelks of hard egges with Currants Cinamon Cloues and Mace and and chop them amongst the hearbs also then hauing cut out long oliues of a legge of Veale roule vp more then three parts of the hearbs so mixed within the Oliues together with a good deale of sweet butter then hauing raised your crust of the finest and best paste strow in the bottome the remainder of the hearbs with a few great Raisins hauing the stones pickt out then put in the Oliues and couer them with great Raisins and a few Prunes then ouer all lay good store of Butter and so bake them then being sufficiently bak't take Claret wine Sugar Cinamon and two or three spoonefull of wine Vinegar and boile them together and then drawing the pie at a vent in the top of the lid put in the same and then set it into the Ouen againe a little space and so serue it forth To make a Maâ—row bâ—ne pye To bake the best Marrow-bone-pye after you haue mixt the crusts of the best sort of pastes and raised the coffin in such manner as you please you shall first in the bottome thereof lay a course of marrow of Beefe mixt with Currants then vpon it a lay of the soales of Artichokes after they haue beene boiled and are diuided from the thistle then couer them ouer with marrow Currants and great Raisins the stones pickt out then lay a course of Potatoes cut in thicke slices after they haue beene boiled soft and are cleane pild then couer them with marrow Currants great Raisins Sugar and Cinamon then lay a layer of candied Eringo-rootes mixt very thicke with the slices of Dates then couer it with marrow Currants great Raisins Sugar Cinamon and Dates with a few Damaske-prunes and so bake it and after it is bakt powre into it as long as it will receiue it white-wine rose-rose-water sugar cinamon and vinegar mixt together and candie all the couer with rose-rose-water and sugar onely and so set it into the ouen a little and after serue it forth To bake a chicken-pie To bake a chicken-pie after you haue trust your chickens broken their legges and breast-bones and raised 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 raisins prunes cinamon sugar 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 yelkes of two or three egs beaten amongst it and so serue it forth ☜ Additions to the Pastery Venison of Hares 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 wooden pestle let a strong person beate it exceedingly and euer as it is beating let one sprinkle in vinegar and some salt then when it is sufficiently beaten take it out of the morter and put it into boiling water and parboile it when it is parboild take it and lay it on a table in a round lumpe and lay a board ouer it 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-Deere which is formerly declared To bake a Hare pye Take a Hare and pick off all the flesh from the bones and only reserue the head then parboile it well which done take it out and let it coole assoone as it is cold take at least a pound and halfe of Raisins of the Sunne and take out the stones then mixe them with a good quantity 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 Raisins Cloues and Mace Cinamon and Salt then hauing raised 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 legges and then couer the coffin and bake it as other bak't meates of that nature A Gammon of Bacon-pie Take a Gammon of Bacon and onely wash it cleane and then boile it on a soft gentle fire tilâ— it be boiled as tender as is possible euer and anon fleeting it cleane that by all meanes it may boile white then take off the swerd and sâ—arâ—e it very well with all manner of sweete and pleasant serssing hearbs then strow store of Pepper ouer it and pricke it thicke 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 falâ— vppon the Bacon then couer it and make the proportion of a Pigges head in paste vpon it and then bake it as you bake Red Deere or things of the like nature onely the Paste would be of Wheate-meale A Herring-pie ☞ Take white pickled Herrings of one nights watering and boyle them a little then pill off the skinne and take onely the backs of them and picke the fish cleane from the bones then take good store of Raisins 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 â—o it good store of Currants Sugar Cinamon slic't Dates and so put it into the coffin with good store of very sweet Butter and so couer it and leaue onely 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 out and take Claret-wine and a little Veriuice Sugar Cinamon and sweet Butter and boile 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 Sugar and the sides of the dish trimmed with Sugar A Ling piâ— Take a Iole of the best Ling that is not much watred and is well sodden and cold but whilest it is hot take off the skin and pare it cleane vnderneath and pick out the bones cleane from the fish then cut it into grosse
it into the ouen againe for a little space as whilest the meate is in dishing vp and then serue it A Warden-pie or quince-pie ☜ Take of the fairest and best Wardens and pare them and take out the hard chores on the top and cut the sharpe ends at the bottome flat then boyle them in White-wine and Sugar vntill the sirrup grow thicke then take the Wardens from the sirrup into a cleane dish and let them coole then set them into the coffin and prick Cloues in the tops with whole sticks of Cinamon and great store of Sugar 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 Sugar and some Rose water and boyle it againe a little then powre it in at the vent-hole shake the pie well then take sweet butter and Rose water melted and with it annoint the pie-lid all ouer and then strow vpon it store of Sugar 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 To preserue quinces to bake all the yeare Take the best and sweetest worte and put to it good store of Sugar then pate and chore the Quinces cleane and put them therein and boyle them till they grow tender then take out the Quinces and let them coole let the pickle in which they were boild stand to coole also then straine it through a raunge or siue then put the Quinces into a sweete earthen pot then powre the pâ—ckâ—e or sirrup vnto them so as all the Quinces may be quite couered all ouer then stop vp the pot close and let it in a dry place and once in sixe or seuen weeks looke vnto it and if you see it shrinke or doe begin to hoare or mould then powre out the pickle or sirrup and renewing it boyle it ouer againe and as before put it to the Quâ—ncâ—s being cold and thus you may preserue them for the vse of baking or otherwise all the yeere A pippen Tart. Take Pâ—ppins of the fairest and pâ—re them and then diuide them â—ust in the hâ—lfes and take out the chores cleane then hauing â—old out the coffin flat and raisd 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 sticke of Sinamon and a little bit of butter then couer all cleane ouer with Sugar and so couer the coffin and bake it according to the manner of Tarts and when it is bakâ—t then draw it out and hauing boyled Butter and rose water together anoynt all the lid ouer therewith and then scrape or strow on it good store of Sugar and so set it in the ouen againe and after serue it vp A codlin Tart. Take greene Apples from the tree and codle them in scaâ—ding water wiâ—hout breaking then pill the thinne 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 Sugar is cast in see you sprinkle vpon a good store of Rose-water then close it and doe as before shewed ☞ A codling pie· Take Codlins as before said and pill them and diuide 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 Sinamon then couer them all ouer with Sugar then lay another leare of Codlins and doe as beforesaid and so another till the coffin be all filled then couer all with Sugar and here and there a Cloue and a Cinamon-sticke 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 Sugar and giue it one boile 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 lidde as was before shewed in the like pies and tarts set it into the ouen againe for halfe an houre and so serue it forth A Cherry Tart. Take the fairest Cherries you can get and pick them cleane from leaues and stalkes then spread out your coffin as for your Pippin-tart and couer the bottome with Sugar then couer the Sugar 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 Sugar 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 Biâ—berries or any other Berrie whatsoeuer A Rice Tart. Take Rice that is cleane picked and boyle it in sweet Creame till it be very soft then let it stand and coole and put into it good store of Cinamon and Sugar and the yelkes of a couple of Egges and some Currants stir 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 sweet butter vpon it all ouer and scrape some sugar ouer it also then couer the tart and bake it and trim it in all points as hath bene before shewed and so serue it vp A Florentine Take the Kidneys of veale after it hath bene well rosted and is cold then shred it as fine as is possible then take aâ—l sorts of sweete Pot hearbs or fearsing 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 Sugar Cinamon the yelkes of foure egges 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 deepe pewter dish and in it lay your paste very thin rowld out which paste you must mingle thus Take of the finest wheat-flower a quart and a quarter so much sugar and a little cinamon then breake into it a couple of egges then take sweet creame and butter melted on the fire and with it kneâ—d the paste and as was before sayd hauing spread butter all about the dishes sides then put in the veale nâ— breake peeces of sweete butter vpon it and scrape sugar ouer it then rowle out another paste reasonable â—hicke and with it couer the dish all
ouer closing the two pasts with the beaten whites of egges very fast together then with your knife cut the lid into diuerse pretty workes according to your fancy then let it in the Ouen and bake it with pies and tarts of like nature when it is back't draw it and trim the lid with sugar as hath bene shewed in tarts and so serue it vp in your second courses A pruen tart Take of the fairest damaske pruens you can get and put them in a cleane pipkin with faire water Sugar vnbruised Cinamon and a braunch or two of Rosemary 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 strayne them into a cleane dish then boyle it ouer againe with Sugar Cinamon and Rose water till it be 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 thinne then hauing patternes of paper cut into diuerse proportions as Beastes Birdes armes Knots Flowers and such like Lay the patternes on the paste and so cut them accordingly then with your fingers pinch vpp the edges of the paste and set the worke in good proportion then pricke 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 drawe it and set it by to coole and thus you may doe by a whole Ouen full at one time as your occasion of expence is then against the time of seruice comes take off the confection of pruens before rehearsed and with your Knife or a spoone fill the coffin according to the thicknesse 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 tart and at the second course and this tart carrieth the colour blacke Apâ—le-tart Take apples and pare them and slice them thin from the chore into a pipkin with White wine good store of Sugar Cinamon a few Saunders and Rosewater and boyle 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 A Spinage tart 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 sugar and cynamon and boyle it till it be as thicke as Marmalad then let it coole and after fiâ—l your coffin and adorne it and serue it in all points as you did your pruen-tart and this carrieth the colour greene A yellow tart Take the yelkes of egs and breake away the filmes and beate thâ—m well with a little creame then take of the sweetest aâ—d thickest creame that can be got and set it on the fire in a cleane skillet and put into it sugar cinamon and rose water and then boyle it well when it is boyâ—d and still boyling stirre it well and as you stirre it put in thâ— egs and so boyle it tiâ—l it curdle then take iâ— fâ—om 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 spooâ—e 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 A white tart Take the whites of egs and beate them with rose-rose-water and a little sweet creame then set on the fire good thicke sweete câ—eame and put into it sugar cynamon rose-water and boyle it well and as it boyles stirre it exceedingly and in the stirring put in the whites of egs then boâ—le iâ— till it curâ—le and after doe in alâ— things as you did to the yellow tart and this carrieth the colour white and it is a very pure white and therefore would be adorned with red carraway comfets and as this to with blaunched almonds like white tarts and full as pure 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 body may be of one colour the eyes of another the teeth of an other and the tallents of another and so of birds the body of one colour the eyes another the legges of an other and euery feather in the wings of a seuerall colour according to fancy 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 goodinyakes as you shall find occasion or inuention and so likewise of knots one trayle of one colour and another of another and so of as many as you please An hearbâ— tart Take sorrell spinage parsley and boyle them in water till they be very soft as pap then take them vp and presse the water cleane from them then take good store of yelkes of egges boild very hard and chopping them with the hearbes exceeding small then put in good store of currants sugar and cynamon and stirre all well together then put them into a deepe tart coffin with good store of sweete butter and couer it and bake it like a pippin tart and adorne the lid after the baking in that manner also and so serue it vp To bake a pudding pye Take a quart of the best creame and set it on the fire and slice a loaâ—e of the lightest white bread into thinne slices and puâ— into it and let it stand on the fire till the milke begin to rise then take it off put it into a bason and let it stand till it be cold then put in the yelkes of foure egges and two whites good store of currants Sugar 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 it your pudding and bake it sufficiently then when you serue it strow Sugar vpon it A White pot 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 yelks of sixe
egs two whites Currants Sugar Sinamon and rose-Rose-water and Salt then put it into a pan or pot as 〈…〉 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 OF banqueting stuffe and conceited dishes 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 Banqueting stuffe and conceited dishes with other pretty and curious secrets necessary for the vnderstanding of our English Hous-wife for albeit they are not of generall vse yet in their due times they are so needfull for adornation that whosoeuer is ignorant therein is lame and but the halfe part of a compleat Hous-wife To make paste of Quinces ☞ To make paste 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 and seaâ—sed and put in a little rose-Rose-water and boiâ—e it together tiâ—l it be thicke then puâ— in the cut Quinces and so boyle them together tâ—ll it be stâ—ffe enough to mold and when it is cold then role it and print it a pound of Quinces will take a pound of sugar or neere thereabouts To make thin quince cakes To make thin Quince cakes take your quince when it is boyled soft as before said and dry it vpon a Pewter plate with soft heate be ouer stirring of it with a slice till it be hard then take searced sugar quantity for quantitâ— strow it into the quince as you beate it in a woodden or stone morter and so role them thin print them To preserue quinces ☜ To preserue Quinces first pare your Quinces and take out the cores and boile the cores and parings all together 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 sirrup till they be tender then take them vp and boile your sirrup 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 To make Ipocras take a pottle of wine two ounces of good Cinamon halfe an ounce of ginger nine cloues sixe pepper cornes and a nutmeg 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 when it is well setled let it run through a woollen bag made for that purpose thus if your wine be claret the Ipocras wil be red if white then of that color also To make ielly To make the best Ielly take calues feet and wash them and scald off the haire as cleane as you can get it then split them and take out the fat and lay them in water shift them then bâ—ile 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 boyle all well together againe Then beate the white of an egge an 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 Townefall Also if you want calues feete you may make as good Ielly if you take the like quantity of Isingglasse and so vse no calues feete at all 〈…〉 To make the best Lâ—ach take Isingglasse and lay it two houres in water and shift it and boyle 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 strayne them and put in whole Mace and Ginger slic't and boile them till it taste well of the spâ—ce then put in your Isingglasse and sugar and a little rose-Rose-water and then let them all runne through a strainer 〈…〉 Ginger bread Take Claret wine and colour it with Townefall and put in sugar and set it to the fire then take wheat bread finely grated and sifted and Licoras Aniseedes Ginger and Cinamon beaten very small and searsâ—d and put your bread and your spice all together and put thâ—m into the wine and boile it and stirre it till it be thicke then mould it and print it at your pleasure let it stand neither too moist nor too warme Marmalad of quinces red To make red Marmelade of Quinces take a pound of Quinces and cut them in halfes and take out the coâ—es 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 keepe them couered with a Pewter dish so that the stâ—mme or aire may câ—me a little out the longer they are in boyling 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 sirrup 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 be 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 Marmalad wines To make white Marmalade you must in all points vse your quinces as is before said only you must take but a pint of water to a pound of quinces and a pound of sugar and boile them as fast as you can and couer them not at all To make Iumbals To make the best Iumbals take the whites of three egges and beate them well and take off the froth then take a little milke and a pound of fine wheate flower sugar together finely sifted and a few Aniseeds well rub'd and dried and then worke all together as stiffe as you can worke it and so make them in what formes you please and bake them in a soft ouen vppon white Papers To make Bisket bread To make Bisket-bread take a pound of fine flower a pound of sugar finely beaten and searsed and mixe them together Then take eight egges and put foure yelks and beate them very well together then stâ—ow in your flower and sugar as you are beating of it by a little at once it will take very neere an houâ—es bâ—aâ—m then take halfe an ounce of Aniseedes and Coriandâ—r-seeds and let them be dried and rubbed very cleane and
you knead it in and worke it throughly if it be not sweete enough scrape in a little more sugar 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 Banbury Cake ☜ To make a very good Banbury Cake take foure pounds of Currants wash and pick them very cleane and drie them in a cloth then take three egges and put away one yelke and beate them and strayne them with harme putting thereto Cloues Mace Cinamon and Nutmegges then take a pint of Creame and as much mornings milke and set it on the fire till the cold be taken away then take flower and put in good store of cold butter and sugar then put in your egges baâ—me and meale and worke them all together an houre or more then saue a part of the pâ—ste the rest breake in pâ—eces and worke in your Currants which done mold your Cake of what quantity you please and then with that paste which hath not any Currants coueâ— it very thinne both vnderneath and a lost And so bake it according to the the bignesse ☞ To mâ—ke the best March-pane To make the best March pane take the best Iordan Almonds and blaunch them in warme 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 with it Damaske rose-Rose-water beate it to a good stiffe paste allowing almost to euery Iordan Amlond three spoonefull of sugar then when it is brought thus to a paste lay it vpon a faire table and strowing searst sugar vnder it mould it like leauen then with a roling pin role it forth and lay it vpon wafers washt with rose-Rose-water then pinch it about the sides and put it into what forme you please then strow searst sugar all ouer it which done wash it ouer with rose-Rose-water and sugar mixt together for that will make the Ice then adorne it with Comfets 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 Genâ—â— oâ— any other past To make paste of Genoa you shall take Quinces after they haue beene boyled soft and beate them in a morter with refined Sugar Cinamon and Ginger finely searst and Damaske rose water 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 Barberries or what other fruit you please To mâ—ke any Conserue To make conserue of any fruit you please you shall take the fruite you intend to make conserue of and if it be stone-fruit you shall take out the stones if other fruit take away the paring and chore and then boyle them in faire running water to a resonable 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 pappe all to mashing breaking and stirring them together then to euery pound of pappe put to a pound of Sugar and so stirre them all well together and being very hot strayne them through faire strayners and so pot it vp To make Conserue of Flowers To make conserue of Flowers as Roses Violets Gilly flowers 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 wooden brake and there crush or beate them till they be come to a soft substance and then to euery pound thereof take a pound of fine refined sugar well searst and beate it all together till it come to one intire body and then pot it vp and vse it as occasion shall serue To make Wafers To make the best Wafers take the finest wheat-flower you can get and mixe it with creame the yelkes of egges rose-Rose-water Sugar and Cinamon till it be a little thicker then Pan cake-batter and then warming your wafer-irons 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 Marmalaâ—e of Oranges To make an excellent Marmalade of Oranges take the Oranges and with a knife pare off as thinn as is possible the vppermost rinde of the Orange yet in such sort as by no meanes you alter the color of the Orange then steere them in â—aire water changing the water twice a dâ—y till you finde no bitternesse of taste therein then take them forth and first boile them in faire running water and when they are soft remoue them into rose-rosewater and boile them therein till they breake then to euery pound of the pulpe put a pound of refined sugar and so hauing masht and stirred them all well together straine it through very faire strainers into boxes and so vse it as you shall see occasion Additions to banquâ—tiâ—g stuffâ—· To make fine Cakes Take a pottle of fine flower and a pound of Sugar a little Mace and good store of water to mingle the flower into a stifle paste and a good season of salt and so knead it and role out the cake thinne and bake them on papers Fine bread Take a quarter of a pound of fine sugar well beaten and as much flower finely boulted with a quantity 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 To preseâ—ue Quâ—nce◠〈…〉 Take sweete Apples and stampe them as you doe for Cider then presse them through a bagge as you doe veriuyce then put it into a ferkin wherein you will keepe 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 yeere very faire and take them not out of the liquor but as you are ready to vse them whether it be for pies ar any other purpose and then pare them and chore them as you thinke good To make spocâ—aâ— Take a gallon of Claret or White-wine and put therein foure ounces of Ginger an ounce and a halfe of Nutmegs of Cloues one quarter of Sugar 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 To preserue quinces Take Quinces and wipe them very cleane and then chore them and 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 boyle till they be tender and then take them out and pare them and euer as you pare them put them straight into sugar finely beaten then take the water they were sodden in straine it through a faire cloth and take as much of the same water as you thinke will make sirrup enough for the Quinces and put in some of your sugar and let it boile a while and then put in your Quinces and let them boyle a while and turne them and cast a good deale of sugar vpon them they must seeth a pace and euer as you turne them couer them still with sugar till you haue bestowed all your sugar and when you thinke that your Quinces are tender enough take them forth and if your sirrup be not stiffe enough you may seeth it againe after the Quinces are forth To euery pound of Quinces you must take more then a pound of sugar for the more sugar you take the fairer your Quinces will bee and the better and longer they will be precrued Conserue of Quinces Take two gallons of faire water and set it on the fire and when it is luke-warme beate the whites of fiue or six egges and put them into the water and stirre 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 sugar and put them into your liquor and let it boyle till your liquor be as high 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 goe through easily then if you will make it very pleasant take a little Muske and lay it in Rose water and put it thereto then take and seeth it vntill it bee 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 ☞ To keepe Quinces all the yeere 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 boile the same parings and the other peeces in two or three gallonds of water and so let them boyle till all the strength bee sodden out of the sayd Quinces and parings and if any skumme arise whilest it boyles take it away then let the sayd water runne thorough a strayner 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 boile till they be a little soft and then take them from the fire and let them stand till they be 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 sadle 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 bruised nor rotten Fine Ginger Cakes Take of the best sugar 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 all night then poure the water from it and put the same with a little White of an Egge well beaten into a brasse morter the Sugar Ginger Cinamon and all together and beate them together till you may worke it like past then take it and driue it forth into Cakes and print them and lay them before the fire or in a very warme Stoue to bake Or otherwise take Sugar and Ginger as is before said Cinamon and Gum-dragon excepted in stead whereof take onely the Whites of Eggs and so doe as was before shewed you To make Suckets Take Curds the paring of Lemons of Oranges or Pouncithrous or indeede any halfe-ripe greene fruite and boyle them till they be tender in sweete Worte then make a sirrop in this sort take three pound of Sugar and the whites of foure Eggs and a gallon of water then swinge and beate the water and the Eggs together and then put in your Sugar and set it on the fire and let it haue an easier fire 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 Course Ginger-bread Take a quart of Hony 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 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 To candy any roote fruite or flower Dissolue Sugar or sugar candy in rose-Rose-water boile it to an height put in your rootes fruits or flowers the sirrop being cold then rest a little after take them out and boyle the sirrop againe then put in more roots c. then boile the sirrop the third time to an hardnesse putting in more sugar but not Rose-water put in the roots c. the sirrop being cold and let them stand till they candie Ordering of banquets Thus hauing shewed you how to Preserue Conserue candy and make pasts of all kinds in which foure heads consists the whole art of banqueting dishes I will now proceed to the ordering or setting foorth of a banquet where in you shall obserue that March-panes haue the first place the middle place and last place your preserued fruites shall be disht vp first your pasts next your wet suckets after them then your dried suckets then your Marmelades and Goodiniakes then your comfets of all kinds Next your peares apples wardens back't raw or roasted and your Oranges and Leamons 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 foorth a dish made for shew onely as Beast Bird Fish Fowle according to inuention then your
Grains Cloues Aniseeds Fennell seeds Caâ—away seeds of each one dramme then take Sage Mints Red roses Time Pellitory Rosemary Wild-time Camomile and Lauender of each a handfull then bray the spices small and the hearbs also and put all 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 gallond 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 dropsie helpes the stone the stinking breath maketh one seeme yong To make Cinamon water Take a pottell of the best Sack and halfe a pint of Rose water a quarter and halfe 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 and attend it with cold wet cloathes to 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 and comforteth the vitall spirits Sixe most pretious waters whâ—ch Hepocrates made and sent to a Queene sometimes liuing in England 1 Take Fennell Rew Veruine Endiue Betony Germander Red rose Capillus Veneris of each an ounce stampe them and keepe 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 clearenesse and purgeth all grosse humors 2 Take Salgemma a pound and lappe it in a greene docke leafe and lay it in the fire till it be will rosted and waxe white and put it in a glasse against the ayre a night and on the morrow it shall bee 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 euills in the body 3 Take the roots of Fennell Parseley Endiue Betonyâ— 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 restrayneth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parsley Achannes Veruine Carawaies and Cenâ—â—â—ry of each ten drams beate 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 body 5 Take limmell of gold siluer lattin copper iron steele and lead and take lethurgy of gold and siluer take Calamint and Columbine and steepe all together the first day in the vrine of a man-child that is between a day a night the second day in white wine the third day in the iuice of fenell the fourth day in the whites of egs 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 sicknesse from the eyes and weares away the pearle pin and webbe it draweth againe into his owne kinde the eye-lidds that haue beene bleaâ—ed 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 other most excellent vertues 6 Take the Gold-smiths stone and put it into the fire till it be red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beate it small and cleanse it as cleane as you may and after set it in the Sunne with the water of Fennell distilled and Veruine 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 abide it is fine and good then put it in the eye that runneth or annoint 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 vertues of seuerall waters The water of Callamint is good for the stomacke The water of Planten is good for the fluxe and the hot dropsie Water of Fennell is good to make a fat body small and also for the eyes Water of Violâ—ts 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 iaundise and the stomacke Water of Borage is good for the stomacke and for the Iliaca passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for old age 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 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 haire and causeth more to grow also two onunces 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 mother and it causeth women to bee fruitfull when one maketh a Bath of this decoction it is called the Bath of life the same drunke comforteth the heart the brayne and the whole body and cleanseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickely 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 tearmes in women The water of Sorrell drunke is good for all burning and pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it slacketh the thirst it is also good for the yellow Iaundise being taken sixe or eight dayes together it also expelleth from the liuer if it be drunke and a cloth wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is dry 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 stomack of grosse humours and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraigne medicine for the gout by bathing the diseased members much therein Now to conclude and knit vp this chapter it is meere that our hous-wife know that from the eight of the Kalends of the moneth of Aprill vnto the eight of the Kalends of Iuly all manner of hearbes and 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 Kalends of Iuly vnto the eight of the Kalends of October the stalks stems and hard branches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the Kalends of October vnto the eight of the Kalends 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 ☜ An excellent water for perfume To make an excellent sweet water for perfume you shall take of Basill Mints Marierum Corne-slaggerootes Isâ—op Sauory Sage Balme Lauender Rosemary of each one handfull of Cloues Cinamon and Nutmegs of each halfe an ounce then three or foure Pome-citrons cut into slices infuse all these into Damaske-rose water the space of three dayes and then distill it with a gentle fire of Char-coale then when you haue put it into a very cleane glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fiâ—e Lawne and then hang it within the water This being either burnt vpon a hot pan or else boyled in perfuming pans with Cloues Bay-leaues and Lemmon-pils will make the most delicatest perfume that may be without any offence and will last the longest of all other sweet perfumes as hath been found by experience To perfume Gloues To perfume gloues excellently take the oyle of sweet Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them all together and grind them vpon a painters stone and then annoint the gloues therâ—wiâ—h yet before you annoint them let them be dampishly moistned with Damaske rose-Rose-water To perfume a Ierkin To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues halfe penny-worths of each and take two spunges and warme one of them against the fire and rub your Ierkin therewith and when the oyle is dried take the other spunge and dip it in the oyle and rub your Ierkin therewith till it be dry then lay on the perfume before prescribed for gloues ☞ To makâ— washing Balls To make very good washing bals take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them to pouder with Cloues 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 a mâ—ske Ball. To make Muske balls take Nutmegs Mace Cloues Saffron and Cinamon of each the waight of two-pence beate it to fine pouder of Masticke the waight of two pence halfe penny of Storax the waight of six-pence of Labdanum the waight of tâ—nne-pence of Ambergreece the waight of six-pence and of Muske foureâ—graines dissolue and worke all these in hard sweete sope till it come to a stiffe paste and then make balls thereof ☜ A perfume to burne To make a good perfume to burne take Beniamin one ounce Storaxe Calamint two ounces of Mastick white Ambergreece of each one ounce Ireos Calamus Aromaticus Cypresse-wood of each halfe an ounce of Camphire one scruple Labdanum one ounce beate all these to pouder then take of Sallow Charcole sixe ounces of liquid Storax two ounces beate them all with Aquauita and then shall you role them into long round rolles To make Pomanders To make Pomanders take to penny-worth of Labdanum two penny-worth of Storax liquid one penny-worth of Calamus Aromaticus as much Balme halfe a quarter a pound of fine waxe of Cloues and Maâ—e two penny-worth of liquid Aloes three penny-worth of Nutmegs eight peny-worth and of Muske foure grains beate all these exceedingly together till they come to a perfect substance then mould it in any fashion you please and dry it To make Vinegar To make excellent strong Vinegar you shall brew the strongest Ale that may be and hauing tunned it in a very strong vessell you shall set it either in your garden or some other safe place abroad where it may haue the whole Summers day Sun 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 dry vinegar To make drie Vinegar which you may carry in your pocket you shall take the blades of greene corne either Wheat or Rie and beate 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 veriuyce To make Veâ—iuyce you shall gather your Crabbs as soone as the kernels turne blacke and hauing layd them a whâ—le in a heape to sweate together take them and picke them from stalkes blackes 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