Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	dram_n	ounce_n	sugar_n	9,815	5	11.0084	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A65957	The whole duty of a woman: or a guide to the female sex From the age of sixteen to sixty, &c. Being directions, how women of all qualities and conditions, ought to behave themselves in the various circumstances of this life, for their obtaining not only present, but future happiness. I. Directions how to obtain the divine and moral virtues of piety, meekness, modesty, chastity, humility, compassion, temperance and affability, with their advantages, and how to avoyd the opposite vices. II. The duty of virgins, directing them what they ought to do, and what to avoyd, for gaining all the accomplishments required in that state. With the whole art of love, &c. 3. The whole duty of a wife, 4. The whole duty of a widow, &c. Also choice receipts in physick and chirurgery. With the whole art of cookery, preserving, candying, beautifying, &c. Written by a lady.	Lady, fl. 1701.	1696 (1696)	Wing W2054B; ESTC R221014	59,390	159

into a stone Vessel that may be stop'd very close and morning and night drink a quarter o● a point of it pretty warm To Expel Sadness or Melancholly Take Rue Cranes-bill a herb so called and Pulegium of each a pugil dry then in a Stove or Oven and beat them into powder mix the powder with powder of Licoris and Loaf-Sugar sinely scraped make them up into Lozenges with Cinamon-water and a little Saffron finely beaten and eat about a quarter of an ounce every morning fasting To Cure the Head-Ach In the first place wash your Temples with fair water then take Saffron Frankincense Vinegar and Roses or Rose-cake beat them together till they may be spread on a piece of Linnen Cloath spinkle this over with a little Powder of Copporas and lay it to the Forehead and Temples Renewing it as you see occasion and it will take away the Heat and ease the Pain For the Plurisie Take the Distilled Water of Burnet wherein Cinamon has been infused an ounce at a time three times a day fasting each time two hours after it For the Green-Sickness Take Extract of Mars prepared with Musk one ounce Alloes Succotrine prepared with the juyce of Succory six ●rams the Extract of Rheuburb half an ounce and of Saffron two drams Oyl of Cinamon six drops mix them well and make them up into small Pills each weighing about a Scruple take one of them fasting in a morning drink about a quarter of an hour after it a glass of Wine and walk about till you begin to be heated or sweat and this repeated several mornings will with the Blessing of God answer your expectation in a wonderful manner To Stench Bleeding Take the tops of Young Nettles and of Ash leaves dip a Linament in them and apply to the Nostrils Wound or any other part that effuses Blood if the Bleeding be Internal mix some fine Sugar in it and drink an ounce of it Blood-warm at a time For a Prick under the Nail Make a Plaister of Turpentine Bees-Wax Mutton-suet and the juce of Housleek this also will draw out Splinters small pieces of Iron or Thorns Melancholy to Suppress Take Clove-gilly-flowers Couslips Borrage-flowers Conserve of Roses each a ounce Alkirms half an ounce preserve Citron and Nutmeg each an ounc● Beazar fifteen grains Tincture of Saffro● half a dram make these up into an Electuary with Syrup of Clove-gilly-flowers adding a drop or two of oyl of Cinamon and when you find the Melancholly come upon you which you may perceive by the Dulness or Lumpishness of your Spirits take three drams of it in a Glass of Muscadel or old Malaga For the Megrim Take a handful of Ground-Ivy wash it clean bruise it and boil it in a quart of Fine Ale to the consumption of a pint drink it hot in a Morning Fasting For a Feaver Make a Decoction of the tops of Rue in Spring water till it be very strong then strain it and add Wood-Sorrel and Maiden-hair each a little handful add more some Slices of Liquorice Nutmeg and Sugar strain out the liquid part and drop ten drops of the Spirit of Vitriol into half a pint of it and take half in pint at a time Morning Noon and Night applying to the Soles of the Feet Tobacco leaves beaten into a Moisture with a mixture of Blew Currans Falling Sickness Take the Leaves and Berries of Oak Misleto with the top tender Branches dry them in a Stove or Oven beat them into Powder and Sift it finely and take about two drams in a Glass of of White-wine of for those of tenderyears one dram Do it Morning and Evening especially three days before and after the Full of the Moon often repeating it and it will prove very advantageous Diseases in the Eyes Take the Water of Eye-bright a quarter of a pint drop into it five or six drops of clarify'd Honey the Powder of prepared Pearl and Coral each a Scruple shake them well and often drop some of the water into your eyes It helps Inflamations takes of Spots and Celars the Sight For the Evil. Take Cuttlebone uncalcined scrape off the outside dry the white part beat it into Powder very fine and often take half a dram into a spoonful of Aqua Maluae For the Dropsie Take the Roots of Gors scrape them clean and cut them into thin slices the tops of Thime Hysop Penny-Royal and Netties of each a handful Carrawayseeds Elicampain-roots each an ounce bruise them and boyl them in fair water till the liquid part is near consumed then strain out what remains into two quarts of Rhenish-wine bottle it up close and take about nine spoonfuls in the Morning fasting two hours after dinner and going to bed use it often and the watery humour will abate To help Hearing Take the Chive in a Clove of Garlick run a piece of fine Silk thorough it that it may be easily pulled out upon occasion then crush it between your Fingers put it in anointed over with the Oyl of Almonds when you go to Bed and stop your Far with Cotten or Black Wool and in twice or thrice doing your Hearing if not utterly lost will be quickened For a Consumption an Excellent Receipt Take the Herbs Lungwort Liverwort Rue Hysop Sage each a handful Elicampain and the roots of Sweet Flag each half an ounce Anniseeds Carraway-seed Sweet Fennel seeds each the like quantity Burrage and Bugloss-flowers each two drams infuse them 24 hours in two quarts of Old Maliga or good Canary being well bruised add then Scabious and cardus-Cardus-water each two ounces then distill them and drink about two ounces at a time especially fasting This is a great Strengthner of the Lungs and attenuates the vicious humours from the Liver expels VVind out of the Stomach and Bowels Biles to Break and Cure Roast white Lylly-roots in soft Embers bruise Figs with Fennel-seed and Hemp-seed each a quarter of an ounce beat them together and boil them in new Milk till they thicken then add 2 ounces of Hogs-Lard and lay it to the Grieved part CHAP. VII Cookery Or the Art of Dressing Fish Flesh and Fowl after the Newest and Exactest way with their Proper Sawces Garnishes and manner of Serving up To make a Strengthning Jelly of Flesh TAke a well Flesh'd Cock and a Knuckle of Mutton or the Sinews and Knuckle of Veal and little Mutton Raisins of the Sun stoned half a pound bruise these to pieces in three Gallons of VVater then stamp the Meat c. in a Mortar and boil it with the Liquid part up to a pritty thickness then run it through a strainer with hard pressing and when it has stood all night skim off the top and season the rest with Sugar and little Nutmeg sliced with some small pieces of Cinamon and a blade or two of Mace boil it up and strain it again and this being eaten in a Morning fasting is wonderfully Strengthning and Restoring to Nature Lobster Stewed Take Butter Salt and

This is a pleasant purging Syrup not any ways offe●● sive to the Stomach and is therefore usually given to Children on that occasion and this way or by infusion in co● water Syrup of Violets Couslips Clove-gilly-flowers and other simple Syrups of Flowers Herbs Fruits and Roots are made Cordial Syrup of Poppeys Take the heads of white poppeys not throughly blown eight ounces the heads of black ones six ounces Aqua Coelestis two quarts simper them over a gentle fire to the consumption of a third part then add 3 pound of Sugar to the liquor the poppeys being squeezed out some blades of Mace and bits of Cinamon boyled in other water to the quantity of half a pint poured into this then boyl it up to the thickness of a Syrup It is exceeding good against Cattars and Coughs and in Feavers mittigating the heat and pain it helpeth Frenzies and Watchings and procureth Sleep And thus with Coelestis Brandy or Aqua-vitae you may make any Cordial Syrups A Syrup for any Cold Cough or Cattar Take one ounce of Cetrack Coltsfoot the herb so called and Maiden-hair each one ounce boyl them in three quarts of water till it wastes to three pints with one pound of Elecampain roots sliced then strain out the liquid part and 〈◊〉 it up with a pound and a half of Sugar to a Syrup and take a dram of it in any covenient warm liquor Night and Morning Honey of Raisins to make Take Raisins of the Sun two pound stone them and infuse them 24 hours in six pound of warm water then boyl it to the consumption of half so strain and press it out then adding two pound of dispumated Hony boyl it to the thickness of Hony And thus you may make Hony of Violets Roses or other Flowers sweet Fruits or Herbs proper to any uses To make Marchpanes Blanch your Almonds swell'd in cold water beat them in a stone Mortar and drop in your beating some rose-Rosewater into them keep them from Oyling and strew now and then a handful of fine sifted Sugar and when by working you have brought it unto a Past rowl it thin and make it into its form Ice it over with rose-Rose-water Sugar and the white of an Egg beaten together put it into a moderate hot Oven and when the Icing begins to rise take it out To make Makroons Take to a pound of Blanched Almonds half a pound of fine Sugar beat them in a Wooden or Stone Mortar with whites of Eggs and a little rose-Rose-water till they come to be as thick as Batter for Fritters ●●en lay wafers on your Tin Plates put on this Batter in little spoonfuls sprinkling it over with a little fine Sugar and Rose-Water and so Bake them in a Gentle Oven about a Quarter of an Hour To make French Bisket Take half a peck of Flower four Eggs and half a pint of Ale Yeast an ounce and a half of Anniseeds make them up into a Past with a little Cream and cold water fashion it like a long Brick● and when it is a day or two old cut it out into thin slices like Toasts being strewed over with beaten loaf-Loaf-Sugar set them in a warm Oven or Stove till they are dryed and so put them in boxes for use To make Naples Bisket Take Almonds beaten very fine one pound fine Flower a pound and a half Sugar one pound whites of Eggs half a Dozen make them into Batter with fair water and put the Batter into your Tin Coffins so bake them glazing them with the white of an Egg and Rose-water CHAP. XI Artificial Embellishments Or the Art of Beautifying the Hands Face or any other part of the Body Restoring a good Colour taking away Freckles Spots or any Deformities in the Skin c. Making Perfumes Essences Sweet-bags Sweet-balls Pomatums Washes c. To Beautifie the Hands and Face TAke two handfuls of Rosemary Flowers one handful of the tops of Fumitory and an ounce of Blanched Almonds grosly bruised boyl these in a quart of spring-water and a pint of White-wine till a fifth part be consumed then strain out the rest let it settle twenty-four hours in a Glass then pour it off from the setlings and use it as an excellent Beautifier and great Restorer of a good complexion To make the Skin soft and White Take Neats-foot Oyl one ounce Oyl or the Fat that swims upon the boyling of Sheeps Trotters a like quantity mix these in half a pint of rose-Rose-water over a gentle fire and supple the parts with it very warm chafing or rubbing it in a few times doing it will answer your expectation To take away Morphew Scurff or other Deformities of the Skin Take Comphire two drams two Lemons viz. the juice of them loaf-Loaf-Sugar an ounce mix these in half a pint of fair water put it into a Glass and shake it often suffering it to stand eight or ten days in the Sun or some warm place then add a scruple of white sublimated Mercury shake it about and strain it and when you would use it put it softly to your Face with a linnen rag or cloth or upon any other place and it will take off the Deformity and under that there will as it were a new Skin appear very Fresh and Lively To take away Redness or Pimples from the Face Take Camphire a dram Copperas half an ounce Wine Vinegar half a pint add to these the Rhind of Citron thinly pared one ounce boyl them to the consumption of a third part then strain and press out the liquid part and wash the Face with it anointing it afterward with Oyl of Roses and Tuttia mingled together and let it lye on all night and in a little time the Redness or Pimples will decline and the Skin recover its smoothness and natural Complection To take away Freckles Take the Gaul of a young Cock the Wool of a Hares foot burnt to powder by wrapping it up hard in a Brown paper wetted as in Burning Silver Lace that it may not Burn to Ashes but Moulder and so be reducible into Powder add to these an ounce of Rye-Meal beat them together with the Pulp of a Lemon and Wine Vinegar till they may be spread Playster-wise spread this composition on soft Leather and lay it on the Freckley places and in twice or thrice applying you will see a strange Alteration To cause a curious White Shining Complection Take Peach Blossoms two handfuls the Sap that drops from a cut Vine 4 ounce the seed● of Mellions grosly bruised one ounce Gum Tragacanth beaten finely into Powder half an ounce put to these when well beaten or bruised two quarts of Clarified Whey let them infuse twenty-four hours in a warm place then press out the Liquid part as hard as may be by pressing and use it as you see occasion To make the Hands or Face Plump Take of the Marrow of the Bones of Hogs Feet two ounces Oyl of Almonds and Oyl of Roses each half an ounce Flower

night to infuse in a third water then boil it up and to every gallon of Water put a pound of Honey that is into the strained liquor and when it will bear an Egg work it together till the Honey is well dissolved let it seeth 12 hours and boil it up with the whites and stells of half a dozen Eggs beaten together then beat up the whites of two or three Eggs with half a pint of Ale Yeast put up the Liquor into a Cask let it work three days then hang a bag of Spices in it grosly bruised ten days so draw it off and bottle it It is an excellent cooling liquor in Feavours and most hot Diseases as also is the former it Tempers and Allays the Heat of the Blood c. of Rheuburb then boil them with a few Chamomil flowers over a gentle fire and drink off the liquid part very hot repeating it morning and evening For the Chollick Take the oyl of sweet Almonds three ounces Pelletory Water and White-wine each a quarter of a Pint Anniseeds and Chamomll flowers eatch two drams let them simper an hour over a gentle fire then pour out the liquid part and drink it very hot For pains in the Teeth Take Henbane seed and Hysop seed beat them together small dissolve Gum Arabick in a little Water and so drop it on the beaten seeds so that it may make them up into little Pellets if the tooth be hollow put one of these into it and stop it close with Lint if not place it to the root of the Tooth between that and your Cheek For an Ague Take a handful of the tops of the herb Rue bruise them grosly boil them in a quart of White-wine till a third part be consumed and when the Ague sit is coming drink Noise in the Head Take a Clove of Garlick peel it and prick three or four holes in the middle dip it in Honey and put it into your Ear stop it with black Wool and so continue at times for a day or two and the noise will cease For a Fellon Take flower of Malt a handful Sope about the bigness of a Walnut boil them together in Beer till it is as thick as Paste then spread a Plaister and lay it to the part grieved and by often changing it will draw it to a head an break it then lay on a Plaister of Diaculum and it will heal it up Lasks to stay Take Burdock-roots half a handful scrape them and wash them clean the seeth them in fair water till half be consumed and bath your belly and the sol● of your feet with the Decoction very warm For the stinging of any Venemous thing Bruise sweet Almonds and Ash-tree leaves or for want of them the inner bark make a poultis with a little Honey and the juce of Rue and apply it Bloodshot Eyes or Sore Eyes Take Lapis Calaminaris half an ounce white Sugarcandy the like weight White-wine one ounce heat the stone almost red hot in a clear fire beat it very fine then mingle it with the rest and strain the liquid part through a linnen cloth put it into a Glass and use it with a feather as you see occasion Note the stone must be without red spots white and clear or it may prove hurtful For a Burn or Scald Take two ounces of old Cheese an ounce of Olive Oyl an ounce of Honey and half an ounce of Bole Armoniak mix these together till they may be spread like a Poltis and apply it to the place for want of some of these you may use Oyl white Lead and Snew water beaten and tempered together For Blasting or St. Anthony's Fire Take a new laid Egg roast it hard then take the White from the Yolk put it into a Mortar with half its weight of Copperas bruise them together with some Oyl of Roses and apply the Mass to the place afflicted and it will allay the Swelling and take away the Heat it is also good to prevent all Flushing in the Face and cause Redness to disappear Small Pox to Prevent its Scarring the Face c. Take two ounces of Hogs-Lard a quarter of a pint of Rose-water Tuttia ● dram Oyl of Rosemary half an ounce the powder of an hares Liver or Hares blood dryed two drams make these up into a● Oyntment over a gentle fire and whe● the Scabs are drying on the Face anoin● it with it pretty warm and let the● fall off of themselves then anoint yo● Face with Oyl of Roses beaten up wit● a little White-wine and no Scars de●● Pits or Disfigurement will appear To Prevent Hair falling off in the Small-Pox Take the inward Rhind of a Young Oak-tree a good handful beat it small then take half a handful of tops of Balm 〈◊〉 Vervine boil these in a gallon of fair spring water till a third part or more be consumed strain out the liquid part with ha●● pressing and wash your head with 〈◊〉 when the Distemper declines and is going off twice a day pretty warm a●● it will not only fasten the roots of the Ha●● but refresh and revive it Sore Mouth or Throat Take Marshmallow tops boil them in Whitewine and Honey dissolve as much Alom as will make the Liquid part somewhat rough in the mouth then strain out the thinnest and gargle your mouth and throat with it often pretty warm and the Soarness will cease To procure Sleep or Rest Take half a handful of Water-Lillys bruise them in three pints of Malmsey and let them infuse twelve hours add a dram of Opium as much Poppy-seed and Lettice-seed well bruised and then distil them and take going to bed or when rest is required of the distilled water from half a dram to a dram in any convenient Liquor For the Weakness of the Sight Take Eye-bright fine Sugar and sweet Fennel-seed beat these together and drink about two drams of it in a morning Fasting in a glass of Wine or Beer Ague to Cure Boil a good handful of the tops of Rue in a quart of White-Wine till half be consumed and when you feel the cold fit coming strain it and drink it as hot as may walk about the room as fast as you can and being somewhat tired get into a warm Bed in twice or thrice thus doing the Ague will decline and go off To Refresh the Senses and Restore the Memory c. Take Balm Bugloss dry'd Roses and Frankincense beaten into Powder of all about six ounces infuse them in three Pints of White-wine when they are well bruised and when they have infused twenty four hours put them in an Alimbeck and of the distilled water take a spoonful every morning fasting and fast an hour after it For the Scurvey Take the juyce of Scurvygrass Water-cresses and Brooklime each two ounces let them settle and poor of the clearer part Renish-wine a quart the roots of Elecampain Horse-Radish and Flower-de-luce thinly sliced each half an ounce two Nutmegs well bruised put these

Toasts Garnish with slices of Lemon and grated Manchet To Boyl a Wild Duck or Mallard Truss and Parboyl it then half roast it carve it and let out the Gravey which you must save then take Onions Parsly Ginger and Pepper boyl them together then mix the Gravy with them being chopped or bruised very small then add a few Currans and some grated White-Bread make these thin with Broth and so on Sippits serve it up being first run over with Claret and Anchovey beat up together and this is a very good way to boyl a Tame Duck Widgeon or Moor-Hen to be received very acceptably Pigeons or any small Fowl to Boyl Parboyl them with beaten Parsley and Butter in their Bellies then put them into your Boyler with strong Broth add a blade of Mace and some gross Pepper with half a pint of white-wine grate a little bread into the broth to whitten the Fowl and so serve them up with the Gravy and a dissolved Anchovy Garnish'd with Parsly and Violets or their leaves Sausages to Boyl Put a pint of Claret to a quart of Water put in some sweet herbs finely shred a blade or two of Mace and some Cinamon let them boyl about a quarter of an hour then serve them up with beaten Ginger Cinamon or Mustard and Sugar in Sawcers To Stew Trouts Carp Tench c. Draw them and scrape them well wash them in White-wine then smeer them over with a piece of Sweet Butter and lay them orderly in a Stew-pan putting in as much water as will cover them above an inch with a little Salt a bundle of sweet herbs and some blades of Mace take them up and make your Sawce of beaten Butter Claret yolks of Eggs and Sugar Lamb to make like Venison Bone it and take the side or quarter and dip it in its Blood sprinkle it over with Salt Cinamon and Pepper rowl it up and parboyl it adding some Vinegar to the Water you boyl it in a sprig or two of Hysop and Thyme let it stand six hours in the water when it is off the Fire put it into a coffin and pour to it when half Baked Claret and Melted Butter with some Cloves Mace and dryed Rosemary finely beaten A Shoulder of Mutton with Oysters Stuff your Mutton with strong Oysters of a moderate size and sweet herbs roast it before a pretty quick Fire basting it with Butter and saving the Gravy which falls from it separate from the Fat make it into a Sauce with Claret Pepper and grated Nutmeg then lay the Oysters that you pull out about the Mutton Garnish it with Parsly and slices of Lemon and so serve it up Chikin in Whito-Broath Put three points of Strong Broath to a quart of good white-wine then put it into a Pipkin or some othe● Earthen Vessel as many Chickens as it will Conveniently boyl and when it begins to simmer slice some Dates and put into it with three or four blades of Mace and half a pound of Beef Marrow shred some white Endive small and strew in a few sweet herbs let them stew over a moderate fire and the Broath being a little strong strain in the yolk of two or three Eggs stir them about till enough then take them up Dish it with Marrow Dates large Mace the Broth and Sippets Garnish with pickled Grapes and Barbaries or for want of them Parsly and red Beats To make China Broth. Take an ounce of China-root thinly sliced steep it twelve hours in two quarts of fair water on moderate Embers and then put a pritty big Cock-chicken into it put Maiden hair and Wood-sorrel beaten with Raisins Currans and Dates into the Belly tying up the vent add a handful of French Barley well bruised and when the chicken is boyled almost to a Jelly strain out the Broth if there wants water you may add more in the boyling This is an excellent strengthener restorer of Nature when decay'd or wasted A Hare Hashed Cut it out in quarters chine it and lay it in Clarret mixed with three parts of water and parboyl it then slice the flesh in thin pieces and lay it n your stew pan let this be off the Body but the legs wings and head keep whole almost cover it with some of the liquor it was boyled in add some Butter sliced Nutmeg the juce of Lemon and a little beaten Ginger serve it upon Sippets Garnish it with Lemon and sliced Onion Carp to Roast Beat Blanched Almonds into a past with Cream grated Bread sweet Herbs finely shred Currans Salt a little beaten Nutmeg and Ginger draw you Carp at the Gills and put in the Pudding at the same place fastening it to the Spit without running it into it do it by tying on prick the belly to let out the Gravy the sauce it with the Gravy powder of Cinamon sweet Butter and the juce of Oranges beat up with a little Claret and sweet Herbs shred small and boyled tender Garnish with slices of Lemon To Stew a Carp Scrape off the Scale make it clean with in and without save the Blood and mingle it with a pint of Claret lay i● in a stew-pan with as much water and white-wine as will cover it sprinkle it over with beaten Cloves Ginger Nutmeg and sweet Herbs quarter in a large Onion put in about half a pound of Butter and when it boyls up put in the Blood and Claret and when it is enough serve it up Garnishing with slices of Oranges and Greens And in this manner you may Dress a Breem Barble Salmon Trout Pike or any not over large Fish A Cods Head to Dress When it is fair and largly cut boyl it with all its appurtenances in Spring or Conduit-water with a seasoning of Salt and about a pint of VVhite-wine Vinegar fill the mouth with stewing Oysters and close it with a string put in a faggot of sweet Herbs and a quartered Onyon when it is boyled take it up carefully ●et it to draining take Oyster-pickle or ●aw liquor of Oysters the Boyled Onyon three or four Anchovies a quarter of a ●int of VVhite-wine shred into these the ●aggot of sweet herbs clean stript from their stalks beat them up with a pound of sweet butter lay the Oysters in order about and upon the Fish pour on the ●auce Garnish with Lemon and red Beets Thus you may dress young Codlins or large Whitings adding to the stewed Oysters some Shrimps or Prawns unshell'd To Roast a Salmon Take it either whole or a Jole or Rand season it with Salt Ginger and grated Nutmeg stick it with whole cloves Bay-leaves and Rosemary-tops spit and bast it with Butter sprinkle a little with the juce of a Lemon and what drops from it beat up with Butter and the juce of Orange for Sauce as also the Yolks of two or three Eggs lastly add Verjuce powder of Cinamon and Claret Garnishing with Fennel and slices of Orange To Fry Salmon Take the Chine or Rand cut in fine th● peices

put it into fresh Butter when moderately hot in your Pan keep it turning till it grows somewhat Crisp Sauce it wi● sweet Butter Nutmeg and Claret we beaten up with the juce of an Orange and pickled Oyster Liquor Garnish with fry'd Bay-leaves and Lemon peel To Stew a Tnrbut Cut it in fine large peices fry it a little in fresh Butter then drain it well take ● out and put it into your stew-pan wi●● beaten Nutmeg Claret the Juce of Orange add a sufficiency of sweet butte● and being stewed put more melted butte● and Orange Juice Garnishing it wi●● slices of Orange and serve it up CHAP. VIII The Terms and Art of Carving of Fowl Fish Flesh c. With Proper Sauces and Garnishings more Particularly than Sweetracats and other Rarities To Lift a Swan LAy it on the Back and slit it down in the middle of the breast and divide ● from the Neck to the Rump without breaking or tearing it place the two halves the slit side downard strew some Salt and Cinamon about it and serve up Chaldron Sauce in Saucers Garnishing with water-Lillys water-Cresses or any suitable flowers or greens growing in or by the water To Cut up a Turkey or Bustard The Legs being raised up very fair open the joynt with the point of your Knife but take them not off proceed to lace the breast down on both sides open the breast pinion but not take it off so raise the Merry-Thought between the breast-bone and the top of it and on both sides the breast-bone lace the flesh that is called the brawn and turn it outward● on both sides but neither break it no● take it off Then take off the VVing● pinions at the joynts next the body and place on each side the pinion where the brawn was turned out but cut off the sharp end of it and sit the place with the middle piece Make your sauce 〈◊〉 Gravey Pepper Red wine a slice or tw● of Nutmeg or the yolks of Eggs beate● up with Red wine Butter and Vinegar● Garnish wiih Fennel Parsly and slice of Lemon This way you may carve 〈◊〉 a Pheasant or Capon but of the latter c●● not off the Pinions but in the place where you put them in the Turkey c. place the Gizzard Sawce these with Gravy and Anchovy Sauce and Garnish with slices of Orange and Greens A Horn to Dismember Take of the Legs disjointing them with the point of your Knife lace it down the breast and raise up the flesh take it away with the pinion and place the head in the breast and place the pinions on the contrary side of the carcass and on the other side the Legs that the ends of the bones may meet cross over it and the wings over the top Sauce it ●ith the juce of Lemon Sugar Cina●on and Claret a peice or two of Onyon ●oiled in fair water with the Neck and ●izzard added to them and Garnish with any pleasant Flowers or Greens and Lemon peel A Mallard to Vnbrace In doing this raise up the pinion and ●g but take neither of them off after ●at the Merry-Thought and so lace it ●own on either side on the breast bending your Knife too and frow Sauce it ●ith the boyling of the Neck Gizzard ●iver Pepper and Claret Garnish with grated Bread Salt and Slices of Oran●es and so order a Duck if roasted if ●oyled with Sippits Sugar and juce of ●emon To Wing a Partridge Raise the VVings and Legs take off the rest of the Flesh Mince it and Sauce ●t with Claret beaten Ginger Salt a little grated Nutmeg and the gravy that ●omes from it Garnish with Parsly Vi●lets or Marygold flowers To Vnjoyn a Bittern or Wing a Quail Raise the Legs and VVings and Sauce them with Salt and the Grave without Garnish To display a Crane Take off the Wings by the body-point unfold the Legs then take up the Legs a● wings Sauce them with powder of Ging● Vinegar Salt and Mustard well beaten ● gether Garnish with Manchets pickle Lettice-stalks or Purslain-stalks To untach a Curlew Raise the Legs and wings sprinkle● with Salt Sauce it with grated white-bre● Claret and grated Nutmeg Garnish it wi● slices of Lemon To Mince a Plover of any Kind Raise the legs and wings sprinkle it w●● Salt Sauce it with the juce of Lemon Pe●per white-wine and a Shalot boyled ● them To Thigh a Woodcock Raise the legs dot his Brains sprink● him with Salt and powder of Ginger Sa●●● him with Anchovie Sauce and gravy 〈◊〉 for want of these with Butter and Vinega● in which stript Thime is shred ve● small being first boyled Garnish wi● Lemon-peel To Cut up a Snite Raise the legs wings and Breastpei●● ●divde the remainder in four parts Sauce ● with beaten Parsley Butter Vinegar and ●e gravy To Sauce a Cock Capon or Pullet Take off the legs and wings place them in either side then raise the Merry thought after that the side pieces down the Breast ●hen take off the belly-piece so turn up the Carcass cut the back asunder and divide ●● in four pieces placing them between the ●ings and the legs Sauce them either with ●gg Sauce or the Neck and Gizzard boyl●d with pepper and water with the gra●y Garnish with slices of Lemon and Parsly To Allay a Phesant Raise the legs and wings as of the former ●rinkle Salt round it and Sauce it with Chichup Claret Sugar and thin slices of Nutmeg garnish with bay-leaves and 〈◊〉 of Orange or Lemon To Rear a Goose Take off the legs cut off the belly-peice close to the lower end of the breast ●ace her down on both sides the breast ● Tliumbs-breadth from the breast-bone-ridge take off the pinions on each side and the flesh which is laced raise quite from the bone cut up the Merry thought take off the slice on the top of the brea● from the carcass and cut it in halv● long ways lay the rump in the fore-e●● of Merry-Thought and before it the bell● piece place these in decent order a●● sauce it with Mustard and Sugar in s●cers Apple-sauce or Gravy Pepper a● Shallot as you like best and no Garnish To Thigh a Pigeon Take off the Legs and Wings and c● the carcass in four parts and lay the● decently in order as if it was still whole And thus you may do with Thrus● Blackbird Teal Widgeon Wheat-Ears Chickens Ducklins Turkey-Pouts Dottrel Pushins and all others of the like bigness b● for all smaller Birds as Larks Sparron Finches Wood-peckers c. only cut them in four quarters sauce them with ●●ter Vinegar the juce of a Lemon and Parsley boyled and finely shred and b● this method you have the general and particular terms of Carving and may order it accordingly and in the cutting up and carving other Fowl not here mentioned these being the principal in use at Feas●● of all sizes For Fish there is no great difficulty in cutting it up because it is generally ordered when

part very hard and so fill up you Coffins of Past Or if you please you may put it into Pans if you make a Cream Custard you may put into it Nutmeg and Cloves finely beaten and sifted through a Lawn Sieve A Pear Pye Take hard Winter Pears or Warden put them into an Earthen Pan with a little water and set them in an Oven covered with a dough lid or brown Paper wetted till soaked then skin them cut them in sunder and take out Coars lay in your Coffin some fine Sugar and place them in halves or quarters neatly upon them scatter betwen each laying fine beaten Sugar Cinamon and scrapting of Lemon or Citron peel then cover them over with Sugar having put the liquor that Issued in Baking to them and set the Pye in a pritty quick Oven A Pigeon Pye Draw your Pigeon dry them well season them with Pepper and Salt and put some fine Pepper in rowlers of Butter into their Bellys mixed with a little fine shred Parsley and Penny-royal between them make laying of Butter and close them up with the lid putting Butter melted and beaten well when they come out of the Oven A Pork Pye Skin the Pork and cut it in thin slices season it with Ginger Pepper and Nutmeg sprinkle it with Salt and fair Water well Boyled and scum'd lay it in with Butter and the yolks of Eggs well beaten up and some fine grated Manchet then put in a little Claret and let it soak very well and it will Eat Exceeding Rare Quince Pye Or Tart. Boyl your Quince in Water Sweetned with Sugar till they be soft then skin them and take out the Coars after that Boyl the Water with a little more Sugar Clove Cinamon and Lemon peel till it becomes of a thickness of Syrup when cold lay your Quinces in in halves or quarters scattering Sugar between each laying put in a pint of the Syrup or more according to the Biggness of your Pye or Tart make the Coffin round with close or cut covers and Bake it prety well and thus you may do with Pippins and Pear-mains or any Winter Fruit as also with Green Codlings An Oyster Pye Take large stewing Oysters parboyl them putting into water a little Pepper Salt and Ginger and being taken out season them lightly with the same and little grated Nutmeg rowl them up in little balls of Butter and beaten Thime laying them in your Coffin and pour in a little Claret and Gravy of Mutton or Beef close up the lid and bake them in a gentle Oven A Rice Tart. Dress the Rice very clean boyl it with new Milk till it swell very much then sea-it with grated Nutmeg beaten Ginger and Cinamon beat up six yolks of Eggs with a little Salt Sugar and the juice of two Oranges close up these Materials and when it is to be served up scrape a little fine Sugar over the lid of it A Tongue Pye Take a large Neats-Tongue or other Tongues well boyled and blanched cut it in thin slices lay layings of that and thin slices of sat Bacon but of a lesser quantity season them with Nutmeg Pepper pour upon them some dissolved Anchovy beat up the yolks of five or six Eggs Claret and Butter boyl them up to a thickness and pour them in when the Pye is baked So a Hare Pye or lean Venison may be ordered A Venison Pasty Bone your Venison beat it thin season it with Pepper Nutmeg and Salt lay it with layings of Butter or Marrow on your past you design for the bottom close up the lid and bake it in a soaking Oven four hours then boyl the bones in a pot with Clarres Nutmeg and a little Pepper and when it is hot strain it and pour it into the Pasty and cut it up hot or cold at discresion A Lumber Pye Take the Umbles of Deer cut them in thin slices season them with Salt Pepper Nutmeg and Ginger lay layings of them with interlarded Bacon sliced Dates Raisins and Currant and when it is going into the Oven pour into it Gravy Claret and Butter beaten up together prity warm A Minced Pye Take a Calves Chaldron Beef or Neats Tongue parboyl them blanch the latter and mince either of them small put to a pound half a pound of Currans and a quarter of a pound of Beef Suet or Marrow some thin slices of Canded Orange peel or Lemon peel a little fine grated Bread and a gill of Canary sprinkle them with Sugar beaten Mace Nutmeg and Cinamon So close up the whole and bake it in a gentle Oven Putt-Past to make Take a pound and a half of the best Butter and six Eggs well beaten up when they are mixed with new Milk into a past beat them together with a Rowling pin adding more Flower Butter and Eggs as you beat them and when the past is soft and Plyable Rowl it very thin for Tiffany Tarts Cheesecakes or the like A Hern Pye Break the Breast-bone of the Hern parboyl it in water and salt shred sweet herbs with Onyons and make them up into little Balls with Butter put them into the belly and season it with Pepper Salt and Nutmeg Cheesecakes Take a Gallon f new Milk put to it a quarter of a Pint of Runnet and if the Milk be a little warmed it will presently curdle then press it in a linen cloth till all the Whey be run out beat up the Curd with beaten Cinamon grated Nutmeg the yolks of half a Dozen of Eggs finely beaten and gill of Canary add a quarter of a pound of pick'd and washed Currans and three ounces of Sugar a pound of Curd and a gill of Canary to the whole mix them well put them in Puff-past and fashion them as you please sprinkle a few Currans on the top and wash them over with a feather dipp'd in Yolks of Eggs beaten up with Canary Gooseberry Tart. Pick your Gooseberrys clean lay them in the Sun to dry a little lay them into the Past with layings of Sugar sprinkle them with Rose-water and sccater a few perfumed Comfits amongst them bake them in a gentle Oven Thus you may use Cherry Tarts Curran Tarts Apricocks Damson Tarts and Tarts of all soft Plumbs Chicken Pye Draw your Chickens break the breasts or flat them season them with Pepper and Salt shred Parsley very small rowl it up with Butter and put it into them bellys lay a laying of Butter betwen them close up the Pye and bake it pouring in a supply of melted Butter when it is baked and thus you may order a Hen-Pye a Goose Pye a Turkey Pye a Rabbit Pye only avoiding the parslley and with parsley a Lark Pye or a Pye of any small Birds CHAP. X. The Currous Art of Candying Preserving Conserving Drying and Confectioning of Flowers Fruits Roots Stalks Peels Seeds c. Making of Pasts Marmalades c. Flowers to Candy TAke Cowslips Violets Clovegilly-flowers or any other that are of pleasant tast and smell pick

them clean from the Stalks and clip off that end that groes in the Husk dry them moderatly in the Sun by spreading them on a clean linen cloth then put two pound or more of Sugar according to the quantity of your flowers to as much rose-Rose-water as will just dissolve it boyl it up into a Syrup and then put in your Flowers after that boyl it up over quicker fire till it Candys so take off stir them with a spoon and bruise the Sugar from them and they will be Candy'd without any clog of Sugar upon them put them up in papered boxes and set them in a warm place and they will keep good and dry all the Year and thus you may order any Flowers or Blosoms Rucket Orange or Lemon-peel Citrons Erigngo-roots or Lettice-stalks to Candy c. Cleanse either of these from superfluity and dry out part of the moisture then boyl them tender in fair water Shifting the water once or twice then wash them in cool water and dry them with a cloth cutting them into what convenient pieces you think fit take twice so much as they weigh in Sugar refine your Sugar and boyl them in one half till they be tender and clear make your Syrup first with half rose-Rose-water and the other half fair-fair-water and when they are clear let a Syrup be made of the other half of your Sugar and boyl them up shake them afterwards till they be cold and so place them on Paper in a warm place till they be dry and keep them as the former Barberrys Grapes or Gooseberrys to Candy First preserve them by boyling them up in a thin Syrup of Sugar and Water after they have been boyled a little tender in water only and having washed off the Syrup in a little warm water strew them over with searsed Sugar and set them in a warm Oven or Stove three or four times not letting them cool till they be dry and they will sparkle very curiously and keep long Rock Candy very Clear Take Spices or Flowers or any dry Suckets or Fruits after they are preserved and dryed lay them upon a Wier Grate over an Earthen pan take refined Sugar and as much Water as will dissolve it viz. near half a pint to every pound then beat into it the white of an Egg when it is hot and set it on the fire again and when it boyls up drop a little cold Water into it set it off the fire again and scum it so boyl it to a candy height till it will draw like a hair between your fingers then pour it very hot into an Earthen pan among your Fruits set it in a warm place and cover it close with a Blancket the next day pour out all the Syrup that will run from it and set your pot in a warm place again to let them dry prick up your Wires take off all the fruit and lay them in Papers and when they are thorow dry they will be a curious Rock-candy then box them up and keep them for use and by these rules you may candy any other things that are proper so to be ordered Cherries to Preserve Gather your Cherries when Ripe in a fair day that the moisture may be off them cut off the tops of the stolks and lay them in a pan upon a thin bed of Sugar put a pound of beaten Loaf Sugar to every pound of Cherries and as you boyl them up sprinkle some Sugar on them and scum them when they are ready to seeth over let it be a over quick fire and they will not break if you do not too many of them together two pound is sufficient at a time then put them into a broad dish a cooling till the next day and if there come any water from them seeth them a little more and so put them up in the Syrup of Sugar for your use and in this manner you may preserve all sort of Plumbs Apricocks Peaches or Nectrals To Preserve Quinces Wipe them clean cut them in four quarters and take out the coar place the quarters regularly in an Earthen pot and put as much Conduit-water or Spring-water as will cover them then set them one a gentle fire and let them seeth till they be soft but not break so lay them in a dish and when they are cold take off the skin let the water boyl after to the Consumption of a third part then put a pint of it to a pound of fine beaten Sugar and when the Sugar is dissolved then seeth it till it boyl up into a Syurup scum it and put in the Quinces and let them seeth softly a considerable time and you perceive them red then turn them that they may be all of one colour and so keep them in the Syrup close Stoped for your use and in this manner you may preserve Pippins and all other winter Fruits Marmalade of Quinces Take three Gallons of Spring or running-Running-water pa●e sixteen pound of Quinces quarter them and cut out the Coars put to these eight pound of fine Sugar and ●et them all boyl softly till half the wa●er be consumed and if you would have ●our Marmalade white cover them very close during the boyling and being of a good colour break them with your spoon ●●d boyl them up to the thickness of a Mar●alade then if you please to have it scented you may dissolve into it a little Musk Ambergreese or rose-Rose-water and when 〈◊〉 begins to cleave to the spoon take it from the Fire fill it into boxes or pots smooth it and cover it over with a little fine Sugar and thus you may make Marmalade of Pippins Apricocks Plumbs c. Marmalade of Oranges Lemon or Citrons c. Take the Peels of either clean scraped within and thinly pared without boyl them tender shifting in three waters to take away the bitterness till they have lost a great part of their taste then mash them in a Mortar with a wooden pestle boyl up Syrup with half a point of water to a pound of Sugar and when it is of a good thickness put in the Orange pulp c. and boyl it up scumming off the Froth to the thickness of Marmalade and scent it with Rose-water or Orange water and put it up in Boxes or lay it on a Plate and dry it into Past Past of Oranges and Lemons c. Boyl the Peel tender as the former putting into the first water a handful of Bay-salt and shift them often till the biting tast is gone beat them to Mash and strain the Pulp through a Cushion of Canvas and mingle something more then the weight in Sugar then boyl it up till you can spread it in cakes and Fashioning it as you please pritty thin dry it in places and keep it in a warm place Past of Plumbs Take tender Plumbs as many as you please put them in an Earthen pot and put that pot into a pot of boyling Water but let no water come to the Plumbs and

when they begin to dissolve press out the thinner part from them through a fine cloth then strain the Pulp through a canvas take as much Sugar as it weighs and put to it as much Water as will melt it so boyl it to a Candy height then having boyled the Pulp very well put that and the Sugar hot together so boyl them with sturring and lay them out to dry on plates in what form you please And thus you make Past of Cherrys Rasberys Strawberrys Currans and indeed of most pleasant Pruit and Flowers and by making them somewhat thinner they will be a fine Marmalode Or thus by only putting them in the Syrup without Mashing they may be preserved To Conserve any hard Fruits c. When you have brought them to a past by the beforementioned ruley read to fashion upon your plate instead of drying it put it up in a well glazed pot strew it over with a little fine Sugar and Rose-water and this way will take especially with all hard Fruits as Pippins Oranges Lemons c. Conserve of Tender Fruits Dissolve these especially Plumbs Cherrys c. as you did for the past strain the Liquor and Pulp together putting to every pint three quarters of a pound of Sugar so boyl it up till it becomes indifferent thick then lay it on a cold dish till it will spread no broader and so put it up in your pots strew it over with Sugar and tye it over with a paper and over that a Leather To Preserve Fruits Green Take Pippins Apricocks Peaches Pear-plumbs or as you please when gree● scald them till they will peel pritty eas●ly then being peeled boyl them very tender take their weight of Sugar and disolv● it in as much water as will cover them then boyl them something leisurely take them up and boyl the Syrup until it b● somewhat thick that it will button upon the Dish-side and when they are coo● put them up together keeping them clo●● stopped To preserve Ripe Plumbs or other Fruit. Take their weight in Sugar and put b●● a little water for these will yield liquo● of themselves boyl them pritty quick● or the Syrup will turn red and whe● you see they are enough put them up i● pots and keep them stopped and s● you may preserve any Ripe Fruit that requires it To Dry Pippins an Amber Clearness Take Yellow Pippins pare them th●● and cut them in halves taking out th● Coar lay them in a bason of water the● take their weight in Sugar Clarifie it an● boyl it almost to a Candy height then dr● the Pippins with a clean linnen cloth pu● them into the Hot Sugar permitting them to boyl as fast as they can when they raise take them ●ff the fire and scum them turn them and set them on again and when the Sugar i● Candy height lay the Pippi●s in a broad Dish and place them in a warm Oven or Stove turn them often and at three days end they will be Dry and Transparent Princes Bisket Take a pound of Sugar as much fine Flower eight yolks of Eggs and 6 whites beat the Eggs and make these two a Batter with Milk mix with it some Carraway-Comfits put it into Tin Coffins and run it over with a little Canary and the yolk of an Egg beaten together To make March-pane of Rashers of Ba●on Take some of the March-pane and knead it in Saunders till it be red then rowl abroad three rows of the red and four of the white lay together a white and a red rowl until all are layed then cut them overthwart in thin slices and dry them and they will deceive the curious who cannot but take them for Bacon unless you tast or smell them the Composition is as the other Macrhpane only in this th● colour added Comfits to make of any small Seed as Carraway Annis Coriander c. Boyl your Sugar to a Gandy height which is when it will draw at the end of a spoo● like a Hair then your Seeds being dryed fling them in and stir them up and down till they have taken up the Sugar and are run into small divisions then put them between two covers and shake them together to loosen them form each other run them through a Sieve and dry them in an Oven or Stove Thus Almonds or greater Comfits are Sugred over and afterwards perfumed by putting a grain of Musk into the Box wherein you place them keeping them close for three or four days If you would have your Almonds very smooth in the Sugar only dip them into it Rowl-Wafers to make Take a quarter of a peck of the fines● Flower make it with whites of Eggs and a little Isinglass dissolved in water into a kind of a Puff-past by extraordinary beating and if you would have them sweet or Scented you may add Sugar or Scents at your discretion rowl them out as thin as may on your rowling board ●nd having made what impressions you ●ease on them rowl them up in hollow ●owlers like rowls of Paper dry them ● a warm Oven for their thinness re●ires not baking in a hot one and so ●e them either to eat or rather to Gar●●n or set out Banquets of Sweet●eats A Cake-Royal with Comfits Take a peck of fine Flowers the yolks ●● two dozen of Eggs four pound of ●urrans two pound of Comfits 1 pound ● Orange peel Lemon peel Citron E●ngo and Orris cut it in little long ●ts with two pound of sweet Butter and ● little Cinamon and Mace finely beat●● and sifted make it about two inches ●●d a half thick place it in a Tin Hoop 〈◊〉 for want of that in a Wooden one ●●ke it in a brisk Oven till it be half ●nough then draw it forth and Ice it ●ver with Canary rose-Rose-water the white 〈◊〉 an Egg and Sugar beaten up together So set it in till the Icing becomes ● white as Snow and it ceases to swell ●●y longer Your small Toys made of Sugar in the ●ape of Birds Beasts Flowers c. are made of melted Sugar in Rose-water Cast in moulds and Guilded or Painted afterward at Discretion To Blanch Almonds Or take off their Husks in order to use them is no more than Putting them into warm water till they swell and the● by sifting or rubbing them with a Canvas the husks will separate Syrup of Roses Gather Damask Roses the Dew being on them about six pound or according to the proportion of the quantity of Syrup you intend to make cut away the Whites at the bottom then boyl them in as much spring-water as will cover them an Inch in a Glazed Earthen Vessel do this over a gentle Fire for three o● four hours then take out the Roses and wring them into the water as hard ● may be with a Cloth put in fresh Ros● till it be very strong of the scent an● turn redish then to six pound of th● water put four pound of Sugar an● boyl it up to a Syrup