the pot put twelue graines of Muske let it hang in the middest of the water in a thin linnen cloath with a thread set it in the Sun twentie or thirtie daies then take the glasse in and set it in a drie ayre Conclusions rules to be vsed in distilling and the ordering of each hearb of flower before they be distilled Chap. 50. FIrst a soft fire maketh sweete water and the sweetnesse to continue strong Secondlie coales 〈◊〉 the best water Thirdly wash nothing that you wil still but wipe it with a cleane cloth Fourthlie all hearbes flowers and seedes must be gathered when the dew is off them Fiftlie That which you will still must lie at the least sixe howers before you still it Sixtlie Al Spices corrupt your water except Amber Greece Ciuet and Musske 7. Scum your water well 8. Keepe your still verie cleane 9. Wash your still but not often and then drie it with a drie cloath 10. The glasse Stil is best the tinne next the earth not so good as the thine and the leaden is the woorst of them 11. Tender flowers as Uiolets Jillâ—flowers and such like would be stilled or glasse 12. All compositions must bee stopped close before and in stilling diligently weighed and measured 13. Liquid waters must haue greater fire than drie and light waters 14. Still not your glasse too still 15. Put store of ashes vnder your still that your Still shall not burne 16. Wipe the vpper part of the Stil often but especially the ridge 17. Diligence in looking to all things Borage must be distilled the hearb with the roote chopped together Hysop the leaues stripped from the stalk when it beares blew flowers Camomill the hearbe and flower chopt together in the middell of May. Dil the hearb in the beginning of May. Fumitory the whole substance chopped in the end of May. Mint either red or other the hearbe stalke leaues chopped in the middle of May. Roses the flowers cutting away the white endes Rosemarie the flowers buds leaues stripped from the stalke in May in the flowering Sentorie the hearbe and flowers chopped in the end of June Uiolets the flowers in April Woodbind the flowers in the beginning of June To make the water of the same colour of the Flowers that you distil Chap. 50. FIrst distill your water in a Stillitorie then put it in a faire glasse and take the buds of Roses and cut away the white and put the leaues into the stilled water then stop the glasse and put it into the Stillitorie to Still putting hearbes into the Still for feare of burning After this straine the water from the leaues and scum it well A compound Water to perfume gloues or other thinges Chap. 51. TAke Damaske water double stilled a pounde Maske ten graines Cauet three graines Amber greece foure graines heate all these together to powder and put it into the water aforesaid and stop it close and vse it without any more stilling To make Damask water Chap. 52. TAke Damaske Roses and red Roses of each 〈◊〉 handfull let them drie foure howers in the shadow when take two drams of Labdanum Nigellae Romanae two peniworth Irios halfe an ounces Storax two drams Cloues an ounce Beniamâ—n Colaâ—us Aromaticus Nutmegs of each half on ounce MarioruÌ„ Bazel of each half a haÌ„dful bruise the spice put it in Malmsey or the lees thereof the space of foure daies then distil it and scum it fourteens daies Another maner of making of Damask water Chap. 53. TAke of â—race of Iris of Spike flowers dried of Cloues of each an ounce make them in powder put them together with a pint of new Ale in corns and one pinte of Rosewater in an earthen pot put thereto a good mary of greene Roseleaues let them soke in it a night time stopped close in the morning when ye shall distill first say other Roseleaues in the bottome of your Stillitorie for feare of cleauing too then take of the Roseleaues out of the pot and put them with other green rose-leaues in your Stillitorie sufficient and to the water put Muske as aboue is said This water is excellent to set foorth a Tart an Apple Moyse or Almond butter Powder of Holland against Collick and the gnawing of the belly Chap. 54. TAke Sinamon Annis seede Fenell seede Cominseed of each a quarter of an ounce of 〈◊〉 Luâ—â—oris three quarters of an ounce of Gallingale one ounce and a halfe of Spikenard a quarter of an ounce of Stene of Alexandria two ounces beate them all into fine powder and serue them whereof take a quarter of an ounce in a messe of Pottage Powder to make the belly solluble causing a gentle laske meete for Noble Personages Chap. 55. TAke Sâ—ene of Alexandria one ounce of fine Ginger halfe a quarter of an ounce of Annys seede a quarter of an ounce beate them into fine powder into your foâ—de Sugar and make â—osinges as before of the whole the number of sixteene wherof dissolue two of them into a messe of pottage or in a cuppe of wine fasting in the morning and fast one hower after If you do put as much of Suger in powder as the waight of the whole powder ye may keep it in a bladder and the whole powder will serue eight times to receiue as euen now is said A receit to restore strength in them that are brought lowe with long sicknesse Chap. 56. TAke of the brawn of a Fesant or Partridge or of a Capon sodden or rosted of each a quarter of an ounce steepe them in Rosewater two howers of the kernels of Nuts called Pistatiorum and of the kernel of the pine Apple of each a quarter of an ounce of Sinamon in fine powder the waight of twentie barlie cornes of the spices of Dianthos Diamargariton Letificentes Galem of each the waight of fortie graines or Barlie cornes of the seede of Millon Pepon Goord and Cucummer of each the waight of ten graines the skin taken off let them bee all ground small then take sixe ounces of Suger dissolued in Borage water seeth it on height as for loosings and when it is sodden inough then put in all the other geare and make loosinges thereof Whereof one is sufficient at once dissolued in a messe of Pottage or a draught of drinke Thus do two or three times euery day To make Loosings Chap. 57. TAke halfe a pound of Suger and as much rose-Rosewater or other distilled water as for Mamis 〈◊〉 seeth them likewise and When you will knowe when it is sâ—â—den ynough take out some vpon a kniues point and let it coole if it be hard like suger then it is sodden inought Then put into it powder of Gluger Sinamon or Nutmeg stir them well together lay it vpon a paper oiled driue it as thin as you think meet Lay on it your gold leafe with a 〈◊〉 taile cut your Losings Diamond fashion and so keep them To perfume gloues Chap. 58. TAke the
all agues This water mast be vsed from the moneth of Nouember to the moneth of Aprill and you must take but halfe a spooneful at once nor oftener than ounce a weeke The manner to make this water ye must haue a glasse a cubit high and fill it with Aquavite made with wine and stop it well then put it in hors-dong so that it bee not moist nor too wet least the glasse breake and you must leaue the necke of the glasse without in the ayre that glasse through the heate of the dung will boile sore so that the water will ascend to the necke of the same and discend againe to the bottome through the aire and so let it stand thirty daies then taâ—e out the glasse and put these thinges following in the water and stoppe the mouth that it breathe not out and so leaue it in eight daies Last of all put the glasse in Balneo Marie with sand setting on a head with a receiuer well stopped and make a soft fire and gather the first water that drops cleare but when yee see the second water turne into redde collour change the Receiuer for then commeth the seconde Water and that will keepe well in a glasse well stopped The spices that goe to this water bee these with the hearbes Cardonum Cloues nutmegs Ginger Galingale Zedoaire long Pepper Spikenarde Lawrell berries Smallage seedes Mugwoort seedes Fenell seedes Annis seeds flowers of Basill Elder flowers red Roses and white lignum Aloes Cubibes Cardomum Calamus Aromaticus Maces Germander Frankensence TurmeÌ„til Juniper Egremonie Sentorie Fumitorie Pimpernel Dandelion Eufrage Endife seeds of Sorrell yellow Saunders Fetherfoy Aloes Epaticke of each two ounces Rubarbe two drams drie Figges Reasins Dates without stones sweet Almondes of each two ounces Aqua-uite to the quantity of them all and foure times as much Suger as they be all that is for one pounds of Engredience foure pounde of Suger two pound of honey This water is called the mother of all waters A perfect way to cure the loathsome disease of the French Pockes paines in the ioints lamenesse of limmes palenesse of collour lothsome scabbes or any other filthy disease proceeding of superfluous or euil humours as also to asswage ouer grosse and foggie fat bellies and that without danger Chap. 95. FIrst it is needfull to prouide for the sicke bodie a close and cleane chamber out of all grose aire and cleane warme garmentes both for body and legges and at rising and going to bed a fire of Charecoales for wood is not wholsome for smoking also they must not be troubled with any thing to bring them out of patience for that corrupteth the blood which must be new altered also the sicke bodie muste eate but litle meate and that kind of meate as shall hereafter be prescribed and at such times as shall be appointed and let the sicke body vse plaieng on some Instrumentes or heare some plaieng or tell merie tales and haue no companie of women for that is a most dangerous poison for the health of any person in that case Secondly you must prepare two brasse pots or els yron one being foure gallons the other sixe gallons one for strong drink the other for small drinke also ye must haue close couers to them of bâ—asse or yron you must also prepare good earthen vessels with close couers to keepe your drinke in of both sortes by themselues also you must haue a Strainer of a searce cloath to straine your drinke after it is decoct InstrumeÌ„ts to take out dead flesh and to search a sore and a syring to cleanse any sore being deep with the same drinke Also you must haue a woodden vessell to bathe the sicke body in at such times as hereafter shall be appointed Also you must prepare cleane cloathes to drie the sicke body after a sweat being warmed well first other Instruments you shall need none but only your wood raped small or turned and the bark of the wood pounded in a Morter and the drugs also small and your water which you shall decoct the same must be of a good Conduit or runnin brook verie clean without any kind of filth Chalk water is good Thirdly for your strong drink ye must take your pot of foure gallons and set it on a fire of coales with foure gallons of the faire running water then put into the same one pound and a halfe of your wood small raped or turned at the Turners but when you doo buy your wood see it be not olde and lacke moisture this triall is best take a litle cole burning and lay it on the blocke before it be raped and if it be good it will boyle vp on euery side of the coale like Myrthe Then put thereto one ounce or a litle more of the barke of the same wood made in small powder then take a quarter of a pound of Cummin seeded put whole into the same and one half quarter of an ounce of Radix and Rubarbe and then stop your pot fast and lay paste about the couer and so fast that no aire come out then seeth it on a soft fire but euer keepe it boyling let it boyle at the least eight houres then set it by and vnstop it not vntill it be cold then take your Searce and strain it into a fair carthen potte and couer it close The sicke bodie muste drinke of this but one draughte luke warme in the morning and one other at night Fourthlie you must take your pot of sixe Gallons and put in it sixe Gallons of running water and one pound of the wood raped and a quarter of Cummin seedes and decoct it in all kinde of thing euen as the other being close stopped and when it is colde straine it into an earthen vessell or vessels and that must the partie drinke at meale and at all other times when he list to drinke and spare not but draw it by Fiftly the sick body must be kept very warm and not rise out of bed before eight of the clocke and then eate a dozen or twenty Reisins of the Sun no bread but a draught of strong drinke warm and about eleuen of the clock let the sick bodie eate a litle meat as may suffise nature what meat it shal be here after shewed then let the sicke body walke somewhiles in his chaÌ„ber or read some booke or play on instrumentes to keep him from sleeping then at six of the clocke at night a dozen Reisins of the Sun nothing els but a draught of strong drink warmed Sixtly giue to the Patient to eate these meats following Chicken Partridge Fesant Hen Capon Rabbet Conie Veale Mutton none other nor any salt nor leauened breade nor Rie bread and very seldom roasted but boyled in water no broth nor porredge nor any kind of sauce if the sick body haue roste let it be but euery third meale and no kinde of fish milke or fruites Reisins excepted Seuenthly once in three daies for
but this precious wood wil both quickly and gently asswage the paine and griefe of the same if it be ministered accordingly in decoction namelie to them whom either the Pox hath tormented or els the Gowt with intollerable griefe ¶ A most certaine and approoued remedie against all manner of pestilence or plague be it it neuer so vehement Chap. 98. TAke an Onion and cut him ouerthwart theÌ„ make a litle hole in each peece the which you shall fill with fine Triacle and set the pâ—eces together againe as they were before after this wrap them in a wet linnen cloath putting it to roste couered in the Embers or ashes and when it is roasted inough presse out all the iuice of it and giue the Patient to drinke thereof a spoonfull immediately hee shall feele himselfe better and shall without faile be healed To make a sirop of Vinegre good for many things Chap. 99. TAke sharpe Vinigre a pound and a halfe Suger two pound and a halfe boile it til it be a sirrop It will digest choller Melantholie and Flewme It will make grosse humours thinne openeth obstructions prouokes vrine expelleth naughty humors is good against all pestilent Feuers cooleth and quencheth thirst and keeps the body loose To comfort the heart and take away Melancholy Chap. 100. TAke the iuice of Borage foure pounde the flowers of Borage halfe a pound let these stand infused in hot Embers fourteene howers then being strained clarified put to good Suger two pound and boile it to a sirop A sirop to cleanse the breast and the lunges the cough and Pleurisie Chap. 101. TAke Liquorice small shred and bruised an ounce Maiden haire halfe an ounce Hysope two drams water two pound let these lie mixt foure and twentie howers then boile it till the third part be consumed which strained put in of good honey Suger pellet and white Suger of each foure ounces and Rose water three ounces For spitting either of lightes or lungs Chap. 102. TAke the iuice of Purslane and Plantine of each an ounce red Corrall a dram and bloodstone half a dram fine powdered mixt together vse it For wormes in yoong children Chap. 103. TAke drie Lupines and make flower of them which kneaded with hony lay it to the stomacke of the childe For the swelling of the Cods Chap. 104. TAke Rue stampt lay it to the grieuen place and thou shall haue present remedie For him that cannot holde his water Chap. 105. TAke the small end of Oken leaues and seeth them in Claret wine beeing well beaten lay it as hot as may bee suffered vpon the yard in a plaister fashion For the Head-ach Chap. 106. TAke the iuice of Mariorum and put it into the nosethrils and it will helpe you For griefe of the stomacke Chap. 107. TAke Masticke Cloues Nutmegs of each a dram Mace Sinamon of each half a dram fine powdered then take the bottom of a brown loafe tosted and dipt in Malmesey strawing of the said powder vpon it lay it to the stomacke and it is a present remedie For the itch Chap. 108. TAke vnwrought waxe fresh butter Rose Vinegre red Rosewater Brimstone fine beaten and Cloues all boyled together make an ointment A Gargill for a sore throat Chap. 109. TAke white wine conduit water of each a pound roch Allum half an ounce two spoonful of honey boyle all to a pounde and a halfe and vse it three or foure times a day A water for scabbes Vlcers and pushes Chap. 110. TAke Plantine water halfe a pound water of Oranges four ounces Sublimate powder an ounce put al in a double glasse or some other good vessell and let it boile with a gentle fire a quarter of an hower and take it off and keepe it in a cleane vessell which vse three or or foure sundrie times and it shall heale them To make a water to take out all spots out of cloath of gold veluet Chap. 111. TAke rawe red Arsnicke Martem Cudum of each of them a like quantitie and when they bee well brayed poure some faire water vppon them and putting the hearb Cinkfoyle to it seeth it vnto the halfe and then let it coole and set it in the Sunne two howers then wash your cloath in it and let it drie in the Sunne To take spottes of grease and oyle out of all sortes of cloath white or other Chap. 112. TAke the water that Pease haue bene sodde in and steep your cloath where the spot is in it and then wash it with clean riuer water and drie it in the Sunne To take all maner of spots out of silke Chap. 113. TAke the iuice of great and round Mushroms of a sharpe taste wet the spottes in it the space of two howers and then wash them with cleare water and then let them drie To take spottes out of cloath Chap. 114. TAke colde Lie and lees of white Wine made a litle hot and mixe them well together But you must take heede they bee not too hote and wash your cloath A soueraigne remedie for the cough Chap. 115. TAke Brimstone beaten in powder halfe an ounce and put it in a new laid Egge soft roste mingle it well together then put to it Beniamin the bignesse of a Zich Pease lightly stamped and drinke it in the morning at your breakfast Make as much againe at night when you goe to bed and you shall be whole at the second or third time But if the cough haue holden you long you must take it so much the oftener To keepe Poultrie from destroying with Weisels Chap. 116. RUbbe your Poultry with the iuice of Rue or Herb-grace and the Weisels shall doo them no hurt if they eate the lunges or lights of a Fox the Foxes wil not eat theÌ„ A briefe Treatise of Vrines aswell of mens vrines as of womens to iudge by the colours which betoken health which sickenes and which death Chap. 117. IT is shewed that in foure partes of the body dwelleth sicknesse and health that is in the wombe in the head in the liuer in the bladder In what maner thou maist know their properties and thereof thou maist learne If a mans Urine be white at morrow and red before meate and white after meate he is whole And if it be fat and thicke it is not good and if the Urine be meanly thicke it is good to like and if it be thicke as Asse pisse it betokeneth headach Urine that is two daies red and at the third day white betokeneth verie health Urine that is fat white and moiste betokeneth the Feuer quartaine Urine that is blooddie betokeneth that the bladder is hurt by some rotting that is within A litle Urine all fleshie betokeneth of the reines who pisseth blood without sicknesse hee hath some vaine broken in the reines Urine that is ponderous betokeneth that the bladder is hurt Urine that is somewhat bloody of sicknesse betokeneth great euil within the body namely in the bladder Urine that falleth by droppes aboue
The Treasurie of commodious Conceits and hidden Secretes Commonlie called The good Huswiues Closet of prouision for the health of her Houshold Meete and necessarie for the profitable vse of all estates Gathered out of sundry Experiments lately practised by men of great knowledge and now newly corrected and inlarged with diuers necessary phisicke helpes not impertinent for euery good Huswife to vse in her house amongst her own famelie LONDON Printed by Richard Iones at the Rose and Crowne neere Holborne bridge 1591. The Printer to all vvomen that couet the practise of good Huswiferie aswel wiues as maides GOod Huswifes here you haue a lewell for your ioy A Closet meet your Huswiferie to practise and imploy Aswel the Gentles of degree as â—ke the meaner sort May practise here to purchase health their houshold to coÌ„fort â—nd as the prouer be prooueth true to remedie each griefe â—mongst the rest of the Phisicks helps the huswifes help is chiefe Therefore good Huswiues once againe I say to you repaire â—nto this Closet when you need and mark what ye find there â—hich is a mean to make most things to huswiues vse pertain â—s al Conserues Sirops sweet to comfort heart and braine â—â—r banquets to here may you find your dishes howe to frame â—s Succad Marmalad Marchapane to each thing els by name â—â—ne powders eke for linnen clothes wollen furd or fac'd â—o keepe them sweet and safe from Mothes in chestes when they be plac'd â—ood medicines to for present health in Closet here you haue â—o maintain life keep ye yong the chiefest thing ye craue â—hus to conclude I wish ye marke the benefits of this book â—â—th Gentles state the Farmers wife and Crafts-mans Huswife Cooke â—â—d if ye reape commoditie by this my friends aduice â—â—en giue him thanks and think not much of foure pence for the price Fare well To the Worshipfull Maister Richard Wistow Gentleman one of the assistants of the Companie of the Barbors and Surgions Iohn Partridge wisheth increase of knowledge by his worthy trauell AFter that I had worshipfull Sir taken some paine in collecting certaine hidden secretes together reduced them into a necessary litle booke for my owne behoofe my familiar friends yet at the instance of a certain Gentlewoman being my deare and speciall friend I was constrained to publish the same considered with my selfe the saieng of the wise which is That good is best which to all indifferently is of like goodnes or effect or which without respect of person is good to all indiffereÌ„tly The coÌ„sideration of which her importunacye together instiged me to coÌ„municate vnto the view publike benefit of al men this smal book the contents whereof doth instruct teach all maner of persons degrees to know perfectly how to make diuers sundry sorts of new conceits aswel of meats conserues and Marmalades as also of sweet and pleasant VVaters of woonderful Odors Operations Vertues with diuers other things that haue not hitherto bene publiquely knowne VVhich fact of mine I knowe will be not only disliked of some but altogether condemned not for that it is euil but that their fine heades cannot disgest that any other beside themselues should inioy the benefit thereof hauing for their Maxime that such things are of small price as are common to al men much after our English prouerbs Quainty Dainty Far fetcht deare bought is good for great estates But I account that person foolish vnworthy help of any Phisitian or Surgeon that will refuse to receiue or gain health by the medicine of any such Phisitian or Surgeon who by learning the same out of Galen Auicen Hipocrates or any other such like hath oftentimes cured the diseases in sundrie and many persons for that the same hath bene commonly vsed but rather most willingly and curteously to imbrace the same for present remedie as a thing excellently well experimented and prooued I need not Right Worshipful to vse these woordes for the defence of this litle Booke considering that your VVorship doth very wel accept such things as vniuersally bring with them a publike profite and vtilitie whence consisteth your delight rewarding liberally the traueile of such who haue and doo traueile therein VVherefore for that I among all other persons doo thinke my selfe most beholden vnto your woship to gratifie your goodnesse and to satisfie the request of my friend I haue compiled this litle booke which I haue put foorth vnder your worships name and protection protesting that if I shal see this woorke which with some cost and charge I haue brought to perfectioÌ„ be wel accepted at your hands I shall shortly exhibite vnto your worship a thing of greater value estimation And thus committing your good worship vnto God I end who send you your desire of vnderstanding and knowledge Your Worships to commaund I. Part. The Authour to his Booke concerning his friend whose importunate suit procured him to publish the same GOe litle booke of profite and pleasance Vnto thy good Mistresse without delay And tel her I send thee for the performaÌ„ce Of her earnest suit sith she would haue no nay Let her vse thy coÌ„modities as right wel shemay To profite her friends for healths preseruation And also to pleasure them for recreation Tell her that all thinges in thee contained I haue seen them put oft times in vre And geuen thee to be her seruant retained To serue her faithfullie doing thy cure And also say of this let her be sure That she with her suit of me hath obtained Thee that no gold nor good could haue gained I. P. The Closet or treasurie of hidden Secrets To make March-paine Chap. 1. TAke halfe a pound of blanched Almonds and of white Sugar a quarter of a pound of rose-Rose-water halfe an ounce and of Damaske water as much beat the Almondes with a litle of the same water and grinde them til they bee smal set them on a few coles of fire til they wax thick theÌ„ beat them again with the sugar fine then mixe the sweet waters and them together and so gather them fashion your Marchpame Then take Wafer cakes of the broadest making cut them square paste theÌ„ together with a litle liquor and when you haue made them as broad as will serue your purpose haue ready made a hoope of a greene Dazell wand of the thicknes of half an inch on the inner side smooth and on the outer side round and smooth without any knags lay this hoope vppon your Wafer cakes aforesaid and then fill your hoop with the geare aboue named the same driuen smooth aboue with the back of a siluer spoone as ye doo a Tart and cut away all the parts of the cakes eueÌ„ close by the out side of the hoop with a sharp knife that it may be round then hauing white paper vnderneath it set it vpon a warm hearth or vppon an instrument of yron or brasse made for the same
purpose or into an Ouen after the bread is taken out so it be not stopped it may not bake but onelie be harde and thorow dried and yee may while it is moiste sticke it full of Comfets of sundrie collours in a comely order yee must moist it ouer with rose-Rose-water and Suger together make it smooth and so set it in the Ouen or other Instrument the clearer it is like a Lanterne horne so much the morecōmended If it be through dried and kept in a drie and warme ayre a Marchpaine will last many yeares It is a comfortable meat meete for weake folkes such as haue lost the taste of meates by much and long sicknesse The greatest secrete that is in making of this clear is with a litle fine flower of Rice Rosewater and Suger beaten together and laid thin ouer the Marchpaine ere it goe to drieng This will make it shine like yee as Ladies report To gilde a Marchpane or any other kinde of Tart. Chap. 2. TAke and cut your leafe of golde as it lyeth vpon the booke into square peeces like Dice and with a Conies tailes end moisted a litle take the gold vp by the one corner lay it on the place beeing first made moist and with an other taile of a Conie drie presse the golde downe close And if ye will haue the forme of an Harte or the name of Jesus or any other strange thing whatsoeuer cut the same through a peece of paper and lay the paper vpon your Marchpane or Tart then make the voide place of the Paper through which the Marchpane appeareth moist with Rosewater lay on your gold presse it downe take off your Paper and there remaineth behind in golde the print cut in the said paper To bake Quinces Chap. 3. PAre them take out the coare perboil them in water till they be tender let the water run from them till they be drie Then put in euery coffin one Quince in it a good quantitie of Marowe Also take Suger Sinamon a litle Ginger fil the Coffin therwith close it let it bake an hower and so serue it To keepe Quinces vnpared all the yeere long Chap. 4. TAke ripe Quinces and at the great end cut a stopple then take out the coare cleane and stop the hole againe with the same stopple but pare them not and perboile them a litle take them vp and let the water drain from them then put al the coares and some of the smallest Quinces in litle peeces all to cut into the water wherein all the Quinces were perboiled and let them seeth till the liquor be as thick as molten syze that Painters occupy then take it from the fire and let it coole in the meane season couch your cold Quinces in a barrell or in an earthen pot the great ende downwarde if the stopple bee out it makes no matter and one vppon another Then put the liquor in that it bee a handfull ouer and aboue them couer them close and after iiii or v. daies looke to them and when you see the liquor sunk downe put in more of the same which yee purposely kept to couer them as before then lay a boord vpon them and a stone that they rise not and couer the vessell close with a thick cloth folded that it take no aire so let thē remaine And when ye intend to occupie some of them vncouer the vessell and yee shall finde a creame couering the whole liquor breake it in the middest turn it ouer with your hand then take out your fruit in order beginning in the middest first thē by the sides so that you remooue nane if it may be but those that you take away and euerie time that ye breake the creame turne it ouer againe into his place for you must know that the Creame keepeth out aire and keepeth in the strength of the Syrop therfore it maketh much to the conseruation of the fruit to saue it and also to see the vessell close couered Also when you will bake your Quinces wash them well and cleane in warme water and bake them as before is written To make Vinigre of Roses Chap. 5. IN Sommer time when Roses blow gather them ere they be full spread or blowne out and in drie weather plucke the leaues let them lie halfe a day vpon a faire boord then haue a vessel with vinigre of one or two galōs if you wil make so much Roset put therein a great quantitie of the said leaues stop the vessell-close after that you have styred them wel together let it stand a day and a night then deuide your Uinigre Rose-leaues together in two partes put them into two great glasses and put in rose leaues inough stop the glasses close set them vpon a shelfe vnder a wall side on the South side without your house where the Sun may come to them the most part of the day let them stand there al the whole sommer long and then strain the Uinigre from the Roses and keep the Uinigre If you doo once in ten daies take and strain out the Rose-leaues and put in new leaues of halfe a daies gathering the Uinigre will haue the more odour of the Rose You may vse in steed of vinigre wine that it may waxe eagre and receiue the vertue of the Roses both at once Moreouer you may make your Vineger of Wine white red or claret but the red doth most binde the belly and the white doth most loose Also the Damaske Rose is not so greate a binder as the Red Rose and the white Rose looseth moste of all hereof you may make Vineger Roset Thus also you may make Vineger of Violets or of Elderne flowers but you must first gather and vse your flowers of Elderne as shall be shewed here after when we speake of making Conserue of Elderne flowers Fine Sauce for a roasted Rabbet vsed to king Henrie the eight Chap. 6. TAke a handful of washed Parcelie mince it small boyle it with Butter and Verinice vppon a chasingdish season it with Sugar and a litle Pepper grose beaten When it is ready put in a fewe crummes of of white bread amongest the other let it boile againe till it be thicke then lay it in a platter like the breadth of three fingers lay of each side one roasted Conie or moe and so serue them ¶ To make Paste of Sugar whereof may bee made all maner of fruites and other fine thinges with their forme as platters dishes glasses cups and such like thinges wherewith you may furnish a table and when you haue done you may eat them vp A pleasant thing for them that sit at the Table Chap. 7. TAke gum Dragant as much as you wil and steepe it in Rose water vntill it bee mollified And for foure ounces of Suger take of it the bignesse of a beane the iuice of Limons a Walnut shel full and a litle of the white of an eg but you must first take the gum and beat it so much
with a pestle in a morter of white Marble or of brasse vntill it become like water then put to it the iuice with the white of the Egge incorporating well together This done take foure ounces of fine white suger well beaten to pouder and cast it into the morter by litle and litle vntill it be turned into the fourme of paste then take it out of the said Morter and bray it vpon the powder of Suger as it were meale or flower vntil al be like soft paste to the end you may turn it fashion it which way you wil whē you haue brought your paste to this forme spread it abroad with Sinamō vpō great or smal leaues as you shal think it good so shal you forme make what things you wil as is aforesaid with such fine knackes as may serue a Table taking heed that there stand no hot thing nigh vnto it At the end of the banquet they may breake all and eat the Platters Dishes glasses Cuppes and all such like for this paste is verie delicate and sauourous If you will make a thing of more ffnenesse than this make a Tart of Almondes stamped with sugre and rose-Rose-water of like sort that Marchpanes be made of this shal you lay betweene two pastes of such vessels or fruites or some other thing as you think good To make fine blanch powder for roasted Quinces Chap. 8 TAke fine suger half a pound beaten in a hot morter to fine powder of white Ginger pared half an ounce of chosen Synamō a quarter of an ounce beaten ready to fine powder mixe them well together and if you will haue it most excellent cast two spoonful of Rose or Damask water in beating of the Suger To conserue Quinces in sirop condict alway ready to be serued in whole or in quarters Chap. 9. AFter your Quinces are coared and pared seeth them till they be tender soft then lay them out til they be colde in the meane time take of the same liquor two quartes or more according to the number of your Quinces which ye will keep put therein the cores some other small peeces seeth them in the liquor to make the sirop strong straine them and put into the liquor being two or three quartes one pint of Rose water and for euerie quart of liquor one halfe pound of Suger seeth them againe together on a soft fire of coles till the Suger be incorporated with the liquor then put in your Quinces let thē seeth softly til you perceiue that your sirop is as thicke as life honey then set them to coole and take them out lay them in a tray or platter till they be colde then take one ounce of bruised Sinamon and some whole Cloues put them with some of the Sinamon in the Sirop and when it is cold lay a larde of Quinces in your glasse called a gestelin glasse or an earthen pot well glased then straw a litle of your Sinamon vpō your Quinces then powre some sirop lay on another lard of Quinces and again of your spice and sirope and so foorth till you haue done couer them two fingers ouer with sirop aboue couer them close and within three of foure daies looke to them and when you finde the sirope shrunken downe put in more and so reserue them These are to be serued in with sirop See that the Quinces bee tenderly sodden and the sirop thicke and strong ynough Plums condict in sirop Chap. 10. TAke halfe a pound of Suger halfe a pinte of Rosewater and a pinte of faire Rainwater or of some other distilled water seeth the Suger and the two waters vpon a soft fire of coles till the one halfe be consumed then take it from the fire and when it leaueth boiling put therein halfe a pound of ripe Damasins or other plums set it again on the Embers and keep it in the like heat til the plums be soft by the space of an hower if need be then put into some Cloues bruised and when it is colde keep it in a glasse or in an earthen Gallipot the stronger the sirop is with Suger the better it will continue Some put into the sirop Sinamon Saunders Nutmegs Cloues a litle Ginger seeth them not hastilie for feare of much breaking To make fine Rice pottage Chap. 11. TAke halfe a pound of Jorden Almondes and halfe a pound of Rice and a gallon of running water and a handfull of Oke barke and let the barke be boyled in the running water and the Almondes beaten with the hulles and all on and so strained to make the Rice Porredge withall To make Marmalad of Quinces Chap. 12 AFfter that your Quinces are sodden ready to be kept condict as before in the chapter is written thē with some of the liquor wherin they were sodden but without any spice beat them and draw them as ye would doo a Tart then put some ouer the fire and seeth them softly and in the seething straw by litle and litle of powder of Suger the waight of the Quinces or more as your taste shall tell you stir it continually put thereto some pure Rosewater or bamask water let it seeth on height til it be walstanding which thing ye may know by taking some of it vpon a cold knife and let it coole if it be stiffe then take it off and boxe it while it is warme and set it in a warme or drie aire if you will gilde your Marmalad doo as afore is spoken of a Marchpane The best making of a Marmalade is when the Quinces haue laine long and are through rupe and very yellow as in Lent season And for as much as Quinces are binding and therefore not good for some sicke folkes costiffe it is necessary to put a good many of ripe Apples of good verdure as Renet Pippin Lording Russeting Pomeriall Rex pomorum or any other Apple that is pleasant raw among them being first drawne from a Tart and then soadden among the other matter of Quinces Thus shall you make your Marmalade somewhat souple and also incrrase the quantity and vertue of the same especially if it be wel dashed with sweet water To make Marmalad of Damsins or Prunes Chap 13. TAke Damsins which are ripe boile them on the fire with a litle faire water vntill they be soft Then drawe them through a course Boulter as ye make a Tart set it on the fire again seeth it on height with sufficient Suger as you do your Quinces dash it with sweet water c. and boxe it If you will make it of Prunes euen likewise doo put some Apples also to it as you did to your Quinces This wise you may make Marmalade of Wardens Peares Apples and Medlars Seruice Checkers or Strawberies euery one by himself or els mix it together as you think good To make Succade of peeles of Oranges and Limmons Chap. 14. FIrst take of your peeles by quarters and seeth them in faire water frō
three quarts to three pintes Then take them out and put to as much more water seeth them likewise and so doo againe till the water wherâ—n they are sodden haue no bitternesse at all of the peeles then are they ready Now prepare a Syrop as ye doo for Quinces condict in the sirop in the 9. Chap. before written seeth them in a glasse or pot To make greene Ginger Chap. 15. TAke the Rases of cased Ginger of the fairest and vse them as followeth Lay a broad lane of faire sand vpon a low floore on the ground halfe a foot thick then lay your Rases of Ginger vppon the sand in order couer the Ginger with more sand foure or fiue inches thicke sprinkle the sande ouer with faire water twice euery day that it be moist thus daily doo til ye shal perceiue your Rases to be soft Then take vp your Rases wash them scrape them cleane haue a sirop readie made as aboue is saide seeth them in it till they bee well seasoned take them vp and with some of the sirope cast them or put them in a pot of stone To make Manus Christi Chap. 16. TAke halfe a pounde of white Suger put thereto foure ounces of Rosewater seeth them vpon a soft fire of coales till the water be consumed and the suger is become hard Then put therein a quarter of an ounce of the powder of Pearles stir them well together put for euery spoonefull a peece of a leafe of gold cut of purpose cast them vpon a leafe of white paper being first annointed with the oile of sweete Almondes or sweet butter for cleauing too To make Aqua Composita Chap. 17. TAke foure gallons of the best Ale drawen from the yeast 24. howers after it hath stood tunned and put it into a close vessell wherin you shall put these hearbs following and foure ounces of Licorase scraped and bruised in a morter and so much Annise seed wel garbled then stirre them together twice a day for the space of three daies and let them stand 24. howers after then put them into the stilling pot and if you please you may also put in the Lees of Malmsey or Sacke or any other distilled waters but fil not your pot too full then set on your Limbeck and close it fast to the pot and keepe a soft fire vnder it These are the hearbs with their quantities Isope Time Rosemarie Sage Parsley Borage Langdebeef red fenel Sorrel Harts-toong Bay-leaues Buglosse Scabias Marigolde Costmarie Ribwoort Sentorie Liuerwoort Fumitorie of each a handful Margeram gentle Basil Mints Champane Woodbinde Patience Valerian Endiue Wormewood Peneroyall Camomill of each halfe a handfull To make Aqua Vitae Chap. 18. TAke foure gallons of strong Ale or Wine-Lees and put them in a vessell and couer it well then put to it three or foure handfull of Rosemarie Peniroyall Liuerwoort Hartestongue or any other good hearbs and stir them together twice or thrice a day for the space of foure daies then put them in a brasse pot and still with a temperate fire for els you burn your pot and loose your Aqua Vite which will stinke and look red also looke you keep your water in a temper and when it is very hot let it out and put in colde water againe into the vpper part of the Limbecke and so change your water as it waxeth hot Take a spooneful from vnder the spoute and light it with a paper and if it burne cleane out it is good els not To make Ipocras Chap. 19. TAke of chosen Sinamon two ounces of fine Ginger one ounce of Graines halfe an ounce of Nutmegs halfe an ounce bruise them al and stampe them in three or foure pintes of good odifferous wine with a pound of Suger by the space of four and twenty howers then put them into an Ipocrasse bag of woollen and so receiue the liquor The readiest and best way is to put the spices with the pound of Suger the wine into a bottell or a stone pot stopped close and after xxuii howers it wil be ready then cast a thin linnen cloath and letting so much run through as ye will occupie at once and keepe the vessell close for it will so well keepe both the spirite odour and vertue of the wine and also spices How to make diuers necessarie Oiles of great vertue Chap. 20. Oleum Hiperici TAke the tops flowers of S. Iohns woort that hath red iuice three ounces shred the smal lay them to steepe in sweet wine as much as needeth three daies then boile them in a double glasse close stopt presse out the liquor from them which done foure times with fresh flowers a litle more wine if any bee wasted if not take the wine the fourth time strained put to it Terebinthii 3. ounces of good Oile 6. ounces and of Saffron a scruple so let theÌ„ boile til the wine be consumed which poured cleare out from the grounds reserue to be vsed It is hot dry and binding wherefore it healeth the cuts and wounds of the sinewes taketh away the paine of the hips thighes and bladder and helpeth the vrine Oile of Rue TAke blossoms and tops of Rue so many as you lift which smal shred put into some glasen vessell and poure to so much sweet Oile as will couer them and close stopt let it stand in the sunne or in some other hot place fiue daies then boile it being strained from the hearbs take so many fresh hearbs vse it as afore said four or fiue times reserue it to vse as aforesaid It is hot opening resoluing and mittigating paine it heateth the raines bladder and matrix it taketh away the pains of theÌ„ the Colleck if the belly bee anointed therewith or a glyster made therewith it is good for the sinewes helpeth the cramp and putteth away cold humors Oile of Dill. TAke the flowers and leaues of Dil. c. as afore of Rue It mitigateth paine openeth the pores prouoketh sweat resolueth vapors impostumes swellings hardnesse in any place and if the back bone be annointed it easeth the paineÌ„s and growing of Feuers Oile of Elder flowers in the same maner It soupleth cleanseth the skin helpeth the weaknes of the liuer and the stopping of the same and greatly asswageth the paine of the iointes Oile of the leaues and flowers of Camomill as of Rue and Dill. It is good against the pleurisie openeth the pores resolueth vapors correcteth the euil quality of humors and is good for the sinewes and abateth the paine meruellously Oile of sweet Mints as aforesaid I comforteth a weake stomack staies vomit mooues appetite helpeth concoction and taketh away loathsomnes Oile of Wormwood It is hot comforteth the parts that are too much cooled chiefly the stomack prouoketh appetite takes away obstructioÌ„s killeth worms Of Oile of Roses and of Rose buds It is good against inflamations it cooleth the burning and boiling of the stomacke fretting of the
looseth tough fleame dissolueth and consumeth the same by the siege it auoideth it To make Conserue of Acornes or Gladen with the vertue of the same Chap. 32. TAke the roots of yellow Flowerdeluce which groweth in moist ground otherwise called a Flag root wash theÌ„ scrape theÌ„ seeth them and order them as ye do of Elicompana now last before rehearsed and so keep it This Conserue is good against all sicknesse of the braine and Sinewes and against all diseases of flewine Unto women it openeth natural course and tearmes And you must generally learne that in making Conserues fruites rootes are made with fire seething Moreouer the more Suger or honey is put into them so it bee not past three pound to one the coÌ„serue shal coÌ„tinue the better To make Conserue of Strawberies with vertue of the same Chap. 33. Take Strawberies one quart cleane picked and washed set them on the fire till they bee soft strain them put therto two times as much suger in powder as waight of the Strawberies let them seeth till the Suger bee incorporated with the Strawberies put it in a glasse or earthen pot well glased The vertue of the same The Conserue of Strawberies is good against a hot liuer burning of the stomacke and specialy in the feruent heat of an ague Thus make Conserue of Damsins and Prunes To make conserue of Cheries and Barbaries Chap. 34. LIkewise you must make Conserue of Cheries and also of Barbaries sauing that these require more Suger than the other doe which are not so sowre as they be Here is to be noted that of Conserue of fruites may be made Marmalade for when your Conserue is sufficiently sodden ready to be taken off then seeth it more on height and it will bee Marmalad Moreouer some make their Conserue Marmalade strops with cleane Suger some with cleane hony clarified some with suger honey together and after the opinion of some great Clearks honey is more wholsom though it bee not so toothsome as the Sugar To make al kind of Sirops Chap. 35 TAke Buglosse Borage white Endiue of each one handfull of Rosemarie Time Hysope winter Sauory of each halfe a handfull seeth them beeing first broken betweene your handes in three quartes of water vnto three pints then strein it and put in the liquor whole Cloues an ounce pouder of Sinamon halfe an ounce pouder of Ginger a quarter of an ounce one Nutmeg in pouder of Suger halfe a pound or more let them seeth vpon a soft fire wel stirred for burning too vntill it come to thicknesse of life honey then keepe it Galley pots If you put one pinte of Malmesey in the second seething it will be better When it is perfect haue sixe grains of fine Muske in powder stir it amongst your Sirope as yee put it into your Gallipot and couer it This Sirope will laste many yeares and is excellent against sowning and faintnesse of hart it comforteth the braine and sinewes if it bee vsed as much as a Hasel Nut at once at your pleasure A Violet Powder for woollen cloathes and Furres Chap. 36. TAke of Ireos two ounces of Calamus Aromaticus three quarters of an ounce of Cypres of Gallingale of Spikenall of Roseleaues dried of each a quarter of an ounce of Cloues of Spike of Lauander flowers of each halfe an ounce of Nigella Romana a quarter of an ounce of Beniamin of Storax Calamite of each halfe an ounce let them be all finely beaten and searced Then take two or three graines of Muske dissolue it in Rose-water and sprinkle the water vpon the powder and turne it vp and downe in the sprinkling till it haue drunke vp the water when it is drie keep it in bags of silke A sweet powder for Naperie and all Linnen cloathes Chap. 37. TAke of sweet Mariorum that which is hory is the sweeter when it hath in him seedes ripe cut the braÌ„ches so that the root may spring againe when this Mariorum is dried then rub out the seeds and keep them to sowe about Easter and the huskes and leaues that grow about the seeds take for your purpose rub them small for if you beate them to powder in a morter they will loose the most part of their sauour theÌ„ take of white Saunders or of grey Saunders but look that they be new of right sweet odour for if they be olde and haue no pleasant quicke odour they are nothing woorth Take I say of these sweet Saunders beaten into fine powder an ounce and put it into an ounce of your sweet Mariorum rubbed between your handes as before is said and if you put one or two graines of Muske thereunto for your wearing linnen it is the better sowe these vp in a silke bag together and lay it among your Linnen of such bagges haue a dozen or two which will continue many yeares and when you look to your Linneu then chafe each of the bags between your hands that they may yeeld out their sweet odour Moreouer in the Summer time gather red Roses in fair weather so soon as they be blown and opened lay them vpon a table a bed or fair floore of boords and now and then remooue theÌ„ least they mould and wax foisty When they are drie picke of the leaues that you may haue two peckes of them then straw them among and betweene the boughtes and foldings of your linnen with one handfull of drie Spike flowers to sixe handfull of drie Roses and lay your sweet bags amongst them Be sure that your linnen be euer through drie ere euer you lay them vp or els the Roses will waxe hore set your coâ—â—er in a drie ayre and in the winter time or in wet weather when ye perceiue your roses to wax moist then put them in a piâ—owhere or twaine that they fall not out and lay them vppon your bed betweene the couerlet and the blanket al night or els before the fire let them drie and strawe them againe Moreouer ye must alwaies haue a bag full of drie Roses in store kept in a drie ayre for if he loose his rednesse then looseth the Rose his sweetnesse Finally you must euerie yeare put awaye your old Roses and occupie new but help your sweet bags still many yeares To make a Pomeamber Chap. 38. TAke Bensamin one ounce of Storax Calamite halfe an ounce of Labdanum the eight part of an ounce beate them to powder and then put them into a brazen ladle with a litle Damaske or Rose water set them ouer the fire of coales til they be dissolued and be soft like waxe Then take them out and chase them between your hands as you doo wax then haue these powders ready finely Tearred of 〈◊〉 of Cloues of sweet Saunders grey or white of each of these three powders half a quarter of an ounce mixe these powders with the other and chase them wel together if they be too drie moisten them with some of the Rose water
gloues and wash them in rosewater or Damaske water till the scurffe of the leather be gone and then stretch thent foorth softly and keep the water you wash them with still thea hang them vp to drie and then lay them in a cleane linnen cloath that is folded three or foure times double and when they be drie let them lie in Roseleaues dried a day or two then take oile of Ciuet Almonds and Muske and grind them together vpon a Marble stone stretch them foorth softly and with your hande annoint your gloues three or foure times and euer among stretch them fourth as they drie Then take Sandiseâ— mixed with a litle Amber Greece and staâ—â—e the powder of it thinly vpon them and lay them in a paper and in a boxes or els most the Amber Greece in a quantity of Rosewater and mixe the Sandifex in it and so annoint the glous with the same then let them drie and lay them in faire white paper 2. To perfume gloues another way TAke the gloues and wash them as aforesaid three or foure times and wring them euerie time softlie then take Gum of Dragagant and steepe it in fine Damaske water one night then straine the Water through a fine linnen cloth and take the Gum mix it with an ounce of Amber Greece and a quarter of an ounce of Muske first grinde your Amber Greece with oile of Turpentine then mingle all together and rowle your gloues with the same lay them to drie and lay a paper betweene 3. A preparatiue for gloues WAsh the gloues as aforesaid till the sent of the Leather bee gone then take Beniamin two ounces of Storax Calamit one ounce let them be verie fine then take oile of Ciuet Almonds and mingle it with Beiamin amd Storax vppon a Marble stone When it is wel ground put it into an earthen pot with more Dile of Ciuet Almondes then put in Cloues in powder and so let it stand close couered and when you neede take a litle Rosewater in a Spoonge and rub the gloues softlie and then in like maner with the oile called Ciuet oile for the same purpose 4. Another way TAke twelue grains of Muske six grains of Amber Greece three graines of Storax Calamite sixe graines of Beniamin and a few Cloues grinde all these together with oile of Ciuet Almondes First wash your gloues with Eusses dissolued a day in Damaske water 5. An other for gloues TAke your gloues and wash them in Rose water once or twice till all the scurffe be gone from them and then let them drie and stretch them well out fingers and all Then plaine them and wash them once or twice then take two ounces of Storax and as much Beniamin made in powder dresse your gloues all ouer on a smooth boord before they drie then hang them to drie and when they be drie saue the powder that is left Then take a pint of Rosewater two ounces of Storax and two ounces of Sinamon put all these in powder cast them to the Rose-water and let them seeth in a close Posnet couered Then take a fine brush and brush them ouer 6. An other way to perfume TAke Amber Greece a dram of Musk halfe a dram of Fusses a dram of Ciuet halfe an ounce put all these together in a pince of rose-Rose-water or Damask water 4. Another way TAke a dram of Amber Greece a dram of Beniamin halfe a dram of Fusses a dram of Storax a quarter of an ounce of Labdanum put all these in Rosewater A Perfume for Chestes and Cupbords and also for Gloues Chap. 59. TAke Beniamin and Storax of each an ounce Labdanum and Fusses of each a quarter of an ounce halfe a dram of Ciuet If you burne it for chestes or cupboords beate it in hote morter If it be for gloues boile it and put it to Rosewater To collour Gloues Chap. 60. YOu must haue hulles of greene Walnuts that must lie in water all the yeare long rolle them well with these hulles and make them as deepe a collour as you may How to collour gloues yellow within TO collour gloues yellow within take the yolkes of twenty Egs and put them in a frieng pan with a soft fire stir them euer and bruise them with a ladle and the oile that ascendeth of them being annointed on the inside of the gloues will make them looke yellow To make muske Sope. Chap. 61. TAke strong lie made of Chalke and sixe pound of stone Chalke foure pound of Deere Suet and put them in the lie in an earthen pot and mingle it wel and keep it the space of forty daies and mingle and stir it three or four times a day till halfe he consumed and to that that remaineth seuen or eight daies after you must put a quarter of an ounce of Muske and when you haue done so you must also stirre it and it wil linell of Muske To make red sealing Waxe Chap. 62. TAke to one pound of Waxe three ounces of cleare Turpentine in Sommer in Winter take foure melt them together with a soft fire then take it from the fire let it coole then put in Uermilion verie finely ground and Sallet oile of each an ounce and mixe them wel together and it is perfect good To keepe Damasins in sirop Chap. 63. TAke Damasins and picke them well with a knife or a pin then take clarifteu Suger as much as you shall thinke will scrue and then you muste boile it till it bee as thicke as birdlime Then boyle your Damasins in the clarified Suger til they be soft then take them vp and put them in a glasse then you must boyle the sirop till it be as thicke as the other was befor you put in the Damasins And as soone as it is so thick you must poure it into the Damasins and so couer them close A Water for the face vsed of Gentlewomen Chap. 52. TAke Goates milke two pound fine Flower halfe a pecke the white of three egges and make it from paste to litle loaues and take it not too much then take more of the said Goates milke and crum of the crummes of your bread into it let it steepe all night and wipe your face with a drie cloath and then wash with the said milke and in vsing this it will make the face shine as white as snowe Another to make the face faire TAke the shearing of Scarlet four ounces the whites of two new laid egs white wine two pound Rosemarie flowers or Rosemary it self and seeth it or still it but if you seeth it scum it clean and when it is cold vse it and it wil make the skin looke smooth Another to remooue high collour in the face LImons laide in butter-milke is an excellent meanes to remooue high collour in the face A Water for heate in the face and breaking out with Pimples Chap. 65. TAke AlluÌ„ glasse two pound the iuice of Plantin Purslane beriuice of each halfe a pound the whites of
the first 9. daies in the morning let the sick body drinke a good draught of the strong drinke somewhat warme then lay very many cloathes on him till he sweat for the space of two howres then ease some of the cloathes and haue warmed linnen cloathes rub al the body drie ere he rise if hee haue any sores that bee deepe wash the sore with strong drinke and with a searce and dip a litle cloath in the strong drink and lay it to the sore whether it be sore or knobs Eightlie after nine or ten daies be past once in three daies let the sicke body bee bathed on this sort Set faire running water on the fire and put thereto a great deale of ground Juie leaues and redde Sage and Fennell also and by a good fire when the sicke bodie is going to bed put the water and hearbes in a vessell of wood and let the sicke body stand upright in it by the fire and take up the hearbes and rush the body of the sicke Patient downwards and then drie him with warme cloathes vse this three weekes and by the grace of God the sicke bodie shall be made whole whatsoeuer hee bee then if the partie be verie weake after nine or ten of the first daies let him eat euerie day at foure of the clocke in the after noone a new layd Egge potched in faire water and as much new bread as will suffice nature and a litle cleane wine Use this diet with good regard as before is prescribed and by the grace of God they shall bee perfectly cured of the diseases aboue mentioned The maner to make another kinde of Diet drinke of stronger operation for the same diseases which by the practise only of one man hath done very great good aswell in the Citie of London as in diuers partes of the Realme Chap. 96. TAke of the best Guaicum most heauie and full of Gum foure pound let it be well raseâ— with a Rape or turned into fine chippes by a Turner and of the same barkes two pound of Cardus benedictus which is called the blessed Thistle half a pound of Maiden hair Cotrach the flowers of wild and garden Buglosse Ana one pound sweet Tassia sixe ounces Annis-seed one ounce and a halfe white Suger sixe pound cast all these unto a wine vessell cleane and apt for the same purpose vpon which poure of the cleanest and best white wine that may be got in quantitie one hundred and fiftie pound couer this vessell close three daies theÌ„ strain it through an baire cloath then keepe it in a cleane vessell for the Pacient at dinner and supper but not to drinke it in the morning and euening Besides the drinking of this Guaicum at dinner supper the pacient may between the times as one bower before or after dinner or supper drinke foure or fiue ounces Also your aforesaid receits may be put in clean new white or Claret wine being fiued and made in the prescribed maner Furthermore the Pacient that hath the Pox Dropsie or Gowt may drink among this worthy medicine following the dosse or quantitie is two ounces or more according to the age and complexion of the Patient Take Maiden-haire clean fresh Hops if Fumitorie Sitrach called Asplenum Sene of Alexand. of each three drams great Centaurie roots Liquorice Polipodie wilde and garden Buglosse each foure ounces Annis-seeves Nigella Romana the flowers of Buglosse the three Sanders Cinamon each five ounces put this into twentie foure pound of the Guaâ—cum water sodden after the description in the Compoundes following then put it in a close vessell and stoppe the mouth and when that is done set the said vessell in an other seething kettle vpon the fire so let it stande and seeth for twentie vowers faire and softlie then straine it and keepe it in a cleane close Vessell for the vse aforesaid But if the Pacient be full of humors then do thus take Sene Alexander two pound Succa Rosarum solatiua six pound white Suger seuen pound Rubarbe elected three ounces finely cut Turbit of the best one ounce put these in a clean stone pot with a narrow mouth poure into this pot xxiiii pounde of the common Guaicum water made in manner in the compounds following stop pour pots mouth seeth it in the foresaid manner vppon a soft fire xxiiii howers vntil it come to a thin sirop called Jelup then straine it and keepe this precious purging drink for mornings the dose one ounce and a halfe according to the age complexion and strength the Pacient must also eat bread three ounces well baked like Bisket and the flesh of Chicken Hen Capon Partridge Fesant small birds of the wood rosted excell sodden meates and if the common drinke be too strong then the Pacient may youre thereunto some smal clean Wine or Beere Let the Patient bee merrie kept in a faire cleane chamber with sweet perfumes not much feeding but litle and fine with cleane warm apparell and a fire of Char-coles eschewing Venerie wines fruites fish grosse 〈◊〉 â—ottage and white meats care anger cold much heat and by Gods helpe yee shall haue present remedie whether it be for the poxe or to cleanse the raines or for them that bee ouer fat or foggie people full of grose humours gotten with ease and feeding to rebate and asswage their fogginesse without hurt but rather renew them as it were and make them seeme yoong It helpeth also the Gowte Dropsie Sciatica Canker and Cympanie and many other lothsome diseases that proceed from ouer great aboundance of grose humours also for extreame paine in the iointes The maner to choose the best Guaicum or Lignum vitae Chap. 97. OF this wood Guaicum there are three kindes the first is blacke within in the heart pale coloured hauing in it russet lines verie hard and heauie The other black within but white without hauing verie small lines is harde and heauie and not so great as the first The third is all right white within and without hauing very small lines and the hart of this wood is the best the arme of the tree is better than the body the boughes neereâ— the fruites haue more vertue warmnesse and drinesse than the lower parts of the tree which are groser and more earthly of nature and the more vncteous the wood is it is the better the sap is not so good as the heart neither the bark as good as the sappe But the white 〈◊〉 〈◊〉 sweet most excellent in operation and is Lignum sanctum the holy wood The barke of the straight yoong branches or boughes being heauie and white moist and without liues harde compacted be the best barkes for the Pore All these wooddes called Guaiacâ— have a Rosin or matter like Beniamin or pleasant grim within the wood which is the spirite or liuely helping humour in decoction for the Porzin the sinewes veines muskles head hands feet and the bones No sicknes is so sharp and cruell to nature
bowels if it be geuen in glister and to annoint the teeth it taketh away the ach Of the oile of Violet Flowers It is good against all inflamations and heat Of the Oile of water-Lillie flowers It cooleth more than oile of Violets it helpeth the heat of the raines To make Oile of Earth wormes TAke of Earth-wormes halfe a pound of good Oile two pound of sweet wine two ounces boile all together vntill the wine bee quite consumed then straine it and keepe it This Oile is good for the sinewes that are cold and helpeth the paine in the iointes Oleum benedictum TAke of Oile two pound Storax Calamite Labdanū Olibanū Saffron Gumarabbick Madder Gum of the Iuie tree Aloes Succotrine Masticke Cloues Galingale Sinamon Nutmegs Cubebes two ounces Gum Elamy a pound Mirrhe Bdellium half an ounce Galbamun six ounces Spike an ounce Rosin of the Pine tree Armoniacke Opoponax two drams beat all to powder that is to be beaten and mix it with the Oile and put all into a Stillitorie of glasse with the head and receiuer so closed that no aire come out setting your Limbecke vpon a soft fire twelue howers encreasing your fire from six hower to sixe till al be stilled This done beat all the residence in the bottome of the Still to fine powder and with the same oile distill it the second and the third time as afore it shall be as it were Balme It is good against Crāps palsies paines of the ioints cold Catars green wounds Ulcers it comforteth the spirits openeth obstructions one drop in the eare helpeth the hearing A Rose-Cake dipped in it and laid to the Temples helpeth the Megrim and taketh away the swimming of the head an ounce in sweet wine drunk three daies together cureth the disease of the Lungs and the quarterne Feauer If you giue a spoonefull with wine thirtie daies with a litle powder of Piony roots It helpeth the falling sicknesse so that if the coronall commissure bee also annointed it easeth the paine of the French Pockes and is good against the stinging of any venomous beasts and for all diseases of the sinewes To make Conserue of Roses or other flowers Chap. 21. TAke buds of red Roses somewhat before they be ready to spread cut the red part of the leaues from the white then take the red leaues and beate and grind them in a stone Morter with a pestle of wood and to euery ounce of Roses put three ounces of Suger in the grinding after the leaues are wel beaten and grinde them together till they be perfectly incorporated then put it in a glasse made for the nonce and of purpose or els into an earthen pot stop it close and so keep it Thus ye may make Conserues of all kinde of flowers vsed thereunto The vertue of Conserue of Roses COnserue of Roses comforteth the stomack the heart and all the bowels it mollisteth softneth the belly and is good against black Choller Melancholy Conserue of white Roses doth loose the belly more than Red. To make Conserue of Violets Chap. 22. TAke the flowers of Uiolets and picke them from the stalke beate and grinde them with Suger as you did your Roses to these put double the weight of sugar to the waight of Uiolet flowers but to all flowers put three parts of suger to one part of the flowers The vertue of the same COnserue of Uiolet flowers is good against the heat and inflamation of Choller called yellow choller it quencheth thirstinesse it maketh the bellie moist and soluble The vertue of the Conserue of Buglosse Chap. 23. COnserue of Buglosse flowers comforteth the heart it is good for the frantick for the Lunaticke and for the Melancholike it is good for the Sincop sowning it taketh away heart-burning and trembling of heart or stomacke it profiteth against choler The vertue of Conserue of Borage Chap. 24. COnserue of Borage flowers is of like vertue it is especially good against black Choller or Melancholie it also maketh one merie The vertue of Conserue of Rosemarie Chap. 25. COnserue of the flowers of Rosemarie comforteth the cold and moist braine it comfortes also the sinewes it is good against melancholy and flewine To keep Cheries condict or Goos-beries Chap. 26. MAke your sirop as for Plums then take half a pound of Cheries cut off halfe the length of the stalk of euery Chery put thē into the sirop vse them as you did the Plums put in what spice pleaseth you so keep it as before is written but make your sirope strong ynough of suger least it wax hore corrupt then must ye make a new sirop stronger of the suger put the cheries in it to keep as before is saide Thus may ye do with Goos-beries to make of thē tarts or sawces al the yeer long sauing that the Goose-beries may bee well sodden without breaking because of their rough skinne so it bee softly diligently done The vertue of the Conserue of Succarie Chap. 27. COnserue of Succary is good against yellow and blacke Choller and in the burning and heat of hot Feuers The vertue of Conserue Of Eldern flowers Chap. 28. COnserue of flowers of Elder is good against the Morphew it cleanseth the stomacke and the whole body from scabs Gather the clusters or bunches wheron the flowers growe when they are newe blowne and spread lay them vpon a faire sheet abroad in a chamber a day or two til ye shall perceiue the flower will shake off and fall away then picke them cleane and make thereof Conserue as yee do of other flowers And whereas it is more wholsome than pleasant therefore put some other Conserue such as you list amongst it when you will occupie it The vertue of the Conserue of Sorrell Chap. 29. COnserue of Sorrell is good against all kinde of heates of the stomacke other principall partes of the body and against yellow choller Take leaues of Sorrell wash them cleane and shake off the water cleane or els tarie til the water be dried cleane beate them and grinde them with Sugar as aboue then keep them The vertue of the Conserue of Maiden-haire Chap. 30. COnserue of the leaues of Maiden-haire is good against the sicknesse of the side called the Pleurisie and for all the diseases of the breast and of the Lightes and in all maladies of Melancholie and against red Choller Make it as you doe Conserue of Sorrell To make Conserue of Elicampana Roots Chap. 31. TAke the rootes of Elicompana wash them cleane slice them into peeces as big as your thumbe seeth them in faire water till they bee tender take them vp and powne them drawe them through a haire sieue put thereto in the second seething the double or treble waight of Sugar and when the Suger is perfectly incorporated take it off and keepe it The vertue of the same COnserue of Elicompana is a good comfort to the stomack the nourishing of the members it marueilously
Juniper the seed of Agnus Castus the shelles of the riuer Creuises Hartes-horne the grease or suet of a Bucke Kerse or towne Cresses Organy and Bittanie make of al these drugs a dough or paste And when you will vse or occupie it burne it for whereas the smoke thereof goeth the beasts wil void away Against al poison eaten or drunken Cap. 81. HAuing knowledge that any man is poisoned the chiefe remedy is to make him vomite the poison in giuing him oile Oliue luke warm to drink alone or mixt with warme water And if you haue no oile giue him butter with hot water or with the decoction of Linseed or the seed of netles or of SemigrecuÌ„ al these thinges purge the venom as wel downeward as vpward After hauing made him vomit diuers times you must purge him with sharp glysters downward Then giue him water mixt with honey and also old wine enough to drinke But if you can get good Triacle or Metrinate they are the principall against poisons with Terra sigillata Acorne shels and giue it him in good wine Let his meat be the fat flesh of old beasts and fat broths specially of hens and fat fish and let him not sleepe And in continuing with this means he shal be deliuered by the help of God To driue away Lice Chap. 82. TAke encense and the Lard of a Barrow hog properly called Barrows grease boyle them together in an earthen pan or pot leaded and with this ointment rub and annoint the place where the Lice be ¶ Howe to make a soueraigne Water that Maister Doctor Steuens Phisitian a man of great knowledge and cunning did practise and vsed of long experience And therewith did very manie cures and kept it alwaies secrete till of late a litle before his death Doctor Parker late Archbishop of Canterburie did get it in writing of him Chap. 83. The Receipt TAke a gallon of good Gascoine wine then take Ginger Galinghale Camomill Sinamon Nutmegges Graines Cloues Mace Annisseedes of euery of them a dramme Then take Sage Mint Red Roses Time Pelitorie of the wall wild Mariorum Rosemarie Pennie mountaine otherwise called wilde Time Camamill Lauender and Auens of euerie of them one handfull then beat the Spices small and bruise the hearbes and put all into the Wine and let it stande twelue howers stirring it diuers tunes Then still it in a Limbecke and keepe the firste pinte of the Water for it is the best Then will come a seconde Water which is not so good as the first The sundrie vertues and operations of the same many times approoued THe vertues of these waters be these it comforteth the spirites and preserueth greatly the youth of man and helpeth the inward diseases comming of cold against shaking of Palsey it cureth the contractes of sinewes and helpeth conception of women that be barren it killeth the wormes in the bellie It helpeth the colde Gowt it helpeth the tooth-ach it comforteth the stomacke verie much it cureth the cold dropsie it helpeth the stone in the bladder and in the reines in the back it cureth the Canker it helpeth shortly a stinking breath And who so vseth this Water euer among and not too oft it preserueth him in good liking and shall make one sceme yoong verie long You must take one spoonefull of this water fasting but once in seuen daies for it is very hot in operation It preserued Doctor Steuens that he liued lxxx and xviii yeares whereof ten yeares he liued bedred To make a water that taketh off al staining dieng and spots from the handes of Artificers that get them by working and maketh them verie white and faire It is also good for them that be Sun-burned Chap. 84. TAke the iuice of a Lymmon with a litle bay Salt and wash your handes with it and let them drie of themselues wash theÌ„ againe you shall find all the spots and staining gone It is also very good agaynst the scurffe or scabbes To heale all manner of inflamation and euil disposition of the aire leaperie faces great swollen legs or inflamed hands Chap. 85. TAke flower or Amillum made of Barly which ye shall easily find at the Apothecacaries and seeth it halfe an hower in common water then straine it and put it into another new pot that is cleane and neat putting to it a few Mallowes Succorie Hoppes Endiue and Borage and seeth all these together vntill it be dissolved and ad to it an ounce of Sandall and then straine all and take in a linnen cloath as much Cassia extracta as will go into two nuts and put it within the said linnen cloath with the Cassia while the water bee hot pressing it so hard betweene your two fingers that the substance of it may goe into the said water then put to it Suger or pennides as much as you will Of this drink which is of a verie amiable sauour you must take from day to day a litle glasse full in the morning lieng in your bed with your breast vpward then laieng some linnen cloath vppon your stomacke sleepe if you can and take of it also after you bee vp and haue done your necessarie the which doing you shall finde your selfe verie well healed in fewe daies But here note that this must be done in the Summer and not in the Winter and hee that hath his Stomacke verie colde may weare before his breast some peece of scarlet or other cloath and sometime annoint his Stomacke with an Oile made for the weaknesse of it the perfect composition whereof wee will put hereafter A singular Ointment which healeth all burning with fire not leauing any â—katre where it hath bene Chap. 86. TAke the white of two Egges two ounces of Tutina Alexandrina two ounces of quicke Lime washed in nine waters an ounce of newe Ware with as much Oile Roset as shall suffise and make thereof an ointment which yee shall finde verie good for this that we haue spoken of To draw an arrow head or other yron out of a wound Chap. 87. TAke the â—â—ice of Valeâ—ian in the which yee shall wet a tent and put it into the wounde laying the said hearbe stamped vppon it then make your binding or band as it appertaineth and by this meanes you shal draw out the yron And after heale the wound according as it shall require For him that hath a bunch on his head or that hath his head swollen with a fall Chap. 88. TAke an ounce of bay salte rawe honey three ounces Cummin three ounces Turpentine two ounces intermingle all this well vpon the fire then lay it abroad vpon a linnen cloath and make thereof plaisters the which you shall lay hotte to his heade and it will altogether aswage the swelling and heale him cleane and neate To know what time in the yeare hearbs and flowers should be gathered in their ful strength Chap. 89. MEdicines are made diuers and sundrie waies some by leaues some by seedes some by roots some by