the space of two hours or more then put them out into an Hippocras Bag and hang them up to drain and let them drop into a Glass with a mouth so wide as that it may not drop besides and when it hath dropped all it will then to a pint of it take a pound of White Sugar Candy two spoonfuls of the best Cinnamon-water one quarter of a pint of red Rose-water one grain of Ambergreace and twelve sheets of Leaf-Gold put all these into the Glass and let it stand all night then set it carefully into a Kettle of Water when it is cold and fasten it very vvell about with Hay and let the Kettle be set on the fire and by degrees be made to boil but if you should put in a Pot or Glass into a Kettle of boiling hot Water the suddain heat would break it or else not Let it stand thus slightly covered till you find that the Sugar be quite incorporated with the Juyce when it is taken off and cold put it up to keep and give the Party of it two spoonfuls at a time twice in a day in the Morning and in the Afternoon about four of the Clock Very fine Lozenges for a Cough of defluxion of Rheum Take two ounces of powder of Liquorish half an ounce of powder of Anniseeds one quarter of an ounce of powder of Elecampane one dram of flower of Brimstone and one dram of prepared red Corral one pound of double refined Sugar beaten and searced then with some Gum-Dragon steeped all night in red rose-Rose-water beat them into a paste then mold it up with a little searced Sugar and make it up into Lozenges print them with a Seal and dry them in the Sun or in some warm place eat of these often in the day or night putting one in your mouth and let it lye till it be quite melted To make a Paste very delicate rich and very pleasant Take one pound of red Quince-Marmelade which is made very smooth one ounce of candid Lemmon-pill one ounce of candid Cittron-pill one ounce of candid Iringo-root one ounce of candid Ginger one ounce of Dates sliced thin and one ounce of Prunels let all these be cut small and beaten with a little Sack to a Paste then put your Marmelade to them with four ounces of sweet Almonds blanched and beaten and four ounces of fine Sugar beaten and searced and a little Gum-Dragon steeped all night in fair water when you have beaten them extream well then take it out and mold it up with searced Sugar and make it into little Cakes of what form you please and dry them upon Wafer-sheets on Tin-plates in an Oven after Bread is drawn If you please you may perfume some of them To make good Drink to comfort you in a cold Morning Take a pint and a half of Claret-Wine and half a pint of stale strong-Beer boil them with such Spice as you like very well and a little Lemmon-pill then take the Yolks of four or five Eggs and beat them very well then put so much Sugar into your Wine as you think will well sweeten it and after mixing some of your hot Wine with the Eggs brew them and the Wine very well together and let there be a little piece of Butter in it Be sure to brew it a pace that it curdle not for then it is spoiled To make an excellent Cordial Electuary for to restore one that is weak or against Melancholy Take of Conserve of Burrage flowers Rosemary flowers of Marigold flowers of Sage flowers of Benorty flowers of each of these one ounce two ounces of Sirrop of Clove-Gilly flowers two ounces of the Sirrop of the juyce of Cittrons one dram of Confection of Alkermes two ounces of the best Cinnamon Water and twelve or fourteen leaves of Leaf-Gold with one ounce of prepared Corral either White or Red mix all these together very well and take about the quantity of a Walnut every night when you go to Bed A very good Cordial Water without the trouble of a Still Take two quarts of Brandy and keep it in a great Glass with a reasonable narrow mouth put into it of Cloves Nutmeg Cinnamon and Ginger Cardemon seeds Coriander seeds Anniseeds Liquorish of each of these half an ounce bruised Long-pepper and Grains of each one dram bruised Elecampane one quarter of an ounce bruised let all these steep in the Brandy a fortnight then pour it out into another Glass softly so long as it will run clear then put more Brandy into the Glas where the Ingredients are and let that stand three weeks and so along as you find there is any strength in the Ingredients still put in more Brandy and let it stand every time longer and longer Then take your first two quarts of Brandy which you poured off and put in it four ounces of White Sugar-Candy and so much Sirrop of Clove-Gilly flowers as will well colour it with store of Leaf-Gold give two spoonfuls at a time It is good in case of any Illness or Swouning to drive out any infection and venemous humors it is good for wind in the Stomach and to keep out Cold. A pretty Sweet-mèat made of Grapes very good in Feavors Take Grapes and pluck them from their Stalks and bruise them well then strain them through a Strainer made of French Canvas then set that juyce in a Gally-pot into a Kettle of boiling Water for three hours then take the weight of it in fine Sugar and boil it to a Candy height then put in your juyce of Grapes and boil it till it be very clear and scum it well then put it into Glasses and set them into a Stove for a while To make Marmelade with Barberries and Pippins Take one pound of fine Sugar and a pint of Water and boil them together and scum them very well then put into that Sirrop one pound of the best Pippins pared and cut in quarters and Coared boil them quick in this Sirrop till they are extream clear then take them and bruise them as small as you can with the back of a Spoon then put to them one pound of Conserve of Barberries that is curiously made and stir them well together and let them boil till they are well incorporated and then put them into Glasses This is very Cordial and pleasant in Feavors To Candy Fruits after they have lien in Sirrop Take any sort of Fruit which you have preserved as Apples Pears Plumbs Oranges Lemmons Citrons or any other and lay them out of their Sirrop all night to drain then lay them upon Sieves and set them into a warm Oven to dry then wash them over with Wat◠wherein Gum-Arabick hath lien to steep one night and do it with a Feather then have in readiness some White Sugar Candy beaten not fine but grosly and some small some bigger so soon as you have washed your Fruit with gum-Gum-water then strew it over with this Sugar Candy so thick as the Gum
A SUPPLEMENT TO THE QVEEN-LIKE CLOSET OR A LITTLE OF EVERY THING PRESENTED To all Ingenious Ladies and Gentlewomen By HANNA WOOLLEY LONDON Printed by T. R. for Richard Lownds and are to be Sold at the Sign of the White Lion in Duck-Lane 1674. To all Ingenious Ladies and Gentlewomen LADIES The last I sent unto your view The Queen-like Closet I presented you And in it such rare Secrets I may say In no Book you will find though read you may The twelve years past since first in print I came More for my Countries good than to get fame My study was to impart to others free What God and Nature hath informed me I must not hide that Talent God me gave Content I am others a share should have To practice what I teach if pains they 'l take Amends for all my Care they will me make Servant to Ingenuity I 'le be Such Ladies shall command all Arts from me Nothing from them I 'le hide that 's in my heart To wait on them I think it is my part And to confirm to them what I have writ Fearing no Censures mongst them that have Wit If any one that Honour will â—â—e give To see me in the place where 〈◊〉 do live I will them satisfie in every thing That they desire and vindication bring Vnto my self who have been much abus'd By a late printeâ— Book my Name there us'd I was far distant when they printed it Therefore that book to even I think not sit To boast to brag tell stories in my praise That 's not the way â— know my â—ame to raise Nor shall I borrow thy 〈◊〉 or Wit Innocence will hide what faultâ— I do commit My true intent is for to serve you all To Works to Write to Come when you do call Nor would I seem as dead while I do live No commendation to me would that give Nor like the idle Drone my time to pass But as the Bee suck Hony from Flower and Grass The Quintescence of what I have I send Accept it really as I intend For to accomplish those who want the skill Their Tables to adorn and Closets fill To those of riper Judgment I submit To commend or to consure what I 've writ Thus Ladies I take leave desiring still Your pleasures and your fancies to fulfil H. W. TO THE READER YOU find in my former Books Instructions for Cookery Preserving Rare Waters both Cordial and pleasant Cakes Jellies several excellent Remedies for those in Consumptions and for the Stone I shall now give you some Directions for washing Black and White Sarsnets or Coloured Silks washing of Points Laces or the like starching of Tiffanies making clean Plate cleaning of Gold and Silver Lace washing Silk Stockings adorning of Closets with several pretty Fancies things excellent to keep the Hands white and Face and Eyes clear how to make Transparent Work and the Colours thereto belonging also Puff Work Some more Receipts for Preserving and Cookery Some Remedies for such Ailments as are incident to all People as Corns Sore Eyes Cut Fingers Bruises Bleeding at Nose all these you may help by my Directions with a small matter of Cost whereas else you may be at a great Charge and long Trouble and perhaps endanger your Eyes or Limbs I shall give you none but such things as I have had many years Experience of with good success I praise God As you dare conside in me I pray make use of them I hope you will not fear since what I have already imparted hath been found true and hath benefited many Some are of that mind that they value nothing but what is Far fetcht Dear bought or Hard to be had and will rather prize those things which are kept Secret though if known are but simple And such are apt to slight what is made known to them not regarding the reality of the Friend who doth impart it to them meerly out of their Good-will and to save their Purses Such is the vanity of this wicked World that whatsoever one doth out of a sincere and Christian-like mind yet it is slighted I may compare it to those words in the Gospel which says Cast not Pearl before Swine And if Gallen and Hippocrates and Paracelsus were alive or any of the Wisest Philosophers and should declare in Writing all their Skill and lay those Writings down to the view of every Eye not one in ten would believe it For my part I am of that mind never to condemn any Man till I prove it false nor publickly to commend any thing till I find it good You may believe me if you please and as you find the Truth so trust me I have been Physician and Chirurgion in my own House to many and also to many of my Neighbours eight or ten Miles round I think it not amiss to recite some of those Cures I have done the Places where I have done them and upon whom but cannot particularly tell you with what where the Cure is difficult because there is in those cases a good Judgment required and I use those things in those Cases which are not Common Receipts which may as wel Kill as Cure but such things as I find proper to take away the Cause of the Distemper Experience with much Reading must give that understanding I dare not therefore adventure to teach but only those things wherein People cannot easily Erre and by which they may receive good For the rest of what I have spoken and for many other things which I cannot in few words relate if any Person will come to me I will satisfie them to their content and be Their Friend and Servant H. Woolley The TABLE OR CONTENTS of this BOOK A FOR any Ague whatever page 18 B A Most excellent Balsom for wounds p. 20 For pain in the Bones 23 For biting of a Mad-dog 29 To stench bleeding 35 For the Bloody Flux 36 Black-salve so Corns 37 An excellent Balsom 40 For a Bruise 45 For a Burn 46 Botch or Boyl 56 To Dye black 67 To boil Beef or Mutton to eat savourly 87 Beef-Pye 91 To dress old Beans or French Beans 96 Beef stewed 97 Bisket 105 C FOr a Cancer in the Breast or for sore Eyes p. 21 For a Cow that stales bloud 24 To make Oil of Charity 29 A Cordial Electuary 36 Water for a Canker 38 Consumption 46 〈◊〉 in the â—egâ— 51 〈…〉 55 Colours for Puff-work 66 More Colours p. 67 To fry Clary 83 To boil a Cock with broth 88 A Calves head Pye 97 Chilblanes on the hands 52 To Candy white Sugar 110 Catarrhs and Consumption 112 Catholick Plaister 111 Cordial Electualy 121 Cordial waâ—er 122 To Candy Fruit 126 To dâ—ess up a Chimney 127. 129 D TO Cure a Deafness p. 27 A Diet-drink 31 Drink for a Cough and o-ther Distempers 41 Deafness 49 A Drink to comfort you 121 E EMorroids or Piles p. 59 F TO wash the Face p. 9 For the Falling sickness 18 For any spots
all these in a Mortar to a Paste with a little Sack and one grain of Amber-grease then mould it up with searced Sugar make it into little Cakes according to your fancy and lay them upon Wafer sheets upon a Tin-plate and bake them after Bread is drawn Another sort of Bisket Take half a pound of Naples-Bisket mix them with a little Sack when you have sliced them thin and let them lye in soak in it then take half a pound of sweet Almonds blanched in cold Water and beaten to a Paste with a little fair Water to keep them from oyling then beat that Paste with the Naples Bisket and the Yolks of three Eggs and the Whites of one when you have mixed them then put in three quarters of a pound of searced Sugar a little juyce of Lemmon and one grain of Ambergreace of what Spice you like you may put in a little beaten and searced When these are well incorporated take them out of the Mortar and mould it up with searced Sugar upon a smooth Board and make it into what form you please bake them upon Waser-sheets on tin Plates after-Brown-bread is drawn do not take them from the Plates till they are cold enough To make Sirrop of Violets Pick your Violets very clean and beat them well in a Mortar then strain them and to one pint of the juyce take one quarter of a pint of Spring-water put it into the Mortar with the stamped Violets which you have strained stamp them together a while and strain the Water well from them and mix them with your other juyce then put it into a long Gally-pot and to each pint of Juyce put in one pound of double Resined Sugar let it stand close covered for the space of twelve hours then put in a little quantity of Juyce of Lemmon that will make it look purely transparent then set your Gally-pot into a Kettle of seething-water covered till you find it to be thick enough then set it by till it is cold and then put it up Sirrop of Roses a good way Fill a great Stone-pot with Damask-Rose leaves as hard as you can thrust it then fill it up with Damask-Rose water and cover it with Stone or Glass and set it into a Kettle of boiling Water till you find that the rose-Rose-water be very well coloured which may be about four hours then strain it out hard and put the Liquor into a Gally-pot and to every pint of it put two pounds of Sugar then cover the Pot and set it into a Kettle of seething Water and let it stand till it be a thick Sirrup when it is cold put it up and keep it for your use it will worke very kindly and very effectually The best way to preserve Fruits Wet the Sugar for them with the juyce of some of the same Fruit instead of Water and that will give a full and lively taste and they will keep the better The worst of your Fruit will serve for that Be pleased to observe my former Books for the ordering of all Fruits in the Preserving only do not put in Rose-water so generally as is set down because it is not so much used as formerly unless in Cordial things or some other particular things therefore where it is liked use it or else not for we have new Modes for Eating and Drinking as well as for Apparel One cannot so strictly set down any thing but that in the making of Sauce dressing of Meat with Seasoning Preserving several things and the like there must be a judgment in those who order them to leave out or to add or else they will please but a few pallets for some do hate the taste of what others do extreamly love To make very fine Jelly for a weak stomach Take Calves-Feet or Sheeps-Trotters cleanly dressed and split them in half put them into a Pipkin with as much Whitewine as will cover them put in a little Salt make it boil and scum it well then put in a blade or two of whole Mace with a sprig or two of Time and a little Lemmon-pill put in a few Dates sliced very thin cover it close and let it boil leisurely till the Feet be very tender then take them up and eat them if you please and take the Liquor and strain it and to a quart of it put in the juyce of one Lemmon and as much fine Sugar as will well sweeten it and set it over the fire till the Sugar be throughly melted then keep it in a Gally-pot and give the Party of it three or four times in a day as much as they please to take if you like it you may put in a little Ambergreace and Rose-water the one is pleasing and good for a weak stomach the other for the Brain Amber-greace is good for the Head if inwardly taken but it is not good to smell to because it will raise fumes to the head Yet observe this I once did ask a Physician concerning Musk and Ambergreace Why the smell of either of them did offend so much He Answered me thus The reason saith he why either of them are so offenfive is because they smell but a little and do only disturb but if they go into a Shop where store is and smell to divers pounds of it they will find it rather a purge downward than a raiser of Fumes to the Head To Candy White Sugar excellent good for any Cough or Cold. Take two pounds of the best powdered Sugar and put it in a Dish to dry very well in a warm Oven then beat it fine and searce it mix with this quantity one ounce of the best prepared Amber mingle them very well together and put them into a Preserving-Pan with one pint of Fair-water melt it over a gentle fire and when it boils put in the White of an Egg to clarifie it then seum it very well and when you perceive it to be as clear as Chrystal then let it stand in the Pan until it be cold covered very close then take fair Running-water about two quarts and one ounce of the clearest Roch-Allom beaten to powder mix them together and let them stand twenty four hours When you have so done take an Earthen-Vessel or Pot and some few sticks of the whitest sappy-Fire splintered from un-wrought Deal and place your sticks as you do in a Bee-Hive cross every way set this Pot over a few Embers empty then mix your Sugar and your Water in your Preserving-Pan setting them upon the fire and so soon as you perceive the Sugar to sink then pour out the Water having a Cullenderâ— pour your Sugar into the said Pot very gently through the Cullender and it will Candy presently in square forms and that which falleth to the bottom will be as good as the rest though perhaps not altogether so clear of colour as soon as you have poured in all your Sugar which will rope like Hony then stop your Pot very close and let the
Pot stand in a Vessel of cold water four daies very well luted they usually break the Pot when they take the Candy then break it off the sticks and keep it in a Box in some dry place A most rare Receipt for the Scurvy for old Catarrhs or Rheums or for a Consumption Take a good quantity of Scurvy-grass and beat it and strain it take the juyce thereof and set it over the fire till it be hot but let it not boil so soon as you see a thick scum arise take it off and strain it through a linnen Cloth but never press it between your fingers as soon as the scum is thrown away then set it over the fire again and take clarified Hony three ounces Butter clarified with three Cloves of Garlick one ounce Anniseeds half an ounce Eunulacampane half an ounce Liquorish half an ounce powdered very fine and searced through a lawn Sieve Saffron one dram finely beaten White Sugar-Candy finely beaten one ounce mix all these powders very well together and strew them carefully into the aforesaid Juyce with the clarified Butter and Hony and keep it continually stirring till you have incorporated it fully over the fire then take it from the fire and keep it stirring till it be cold then if you have a mind to keep it for a Sirrop you may keep it in a Gally-pot or you may make it thicker with more Sugar-Candy add a little Fâ—os Sulphuris and you may perfume them if you please that is if you stiffen it enough for Lozenges An excellent Medicine for any Obstructions Take a quarter of a peck of fine Wheat-flower half an ounce of Cloves beaten very fine two Nutmegs and a quarter of an ounce of Mace beaten fine mix these well with the Flower as also half a pound of fine Sugar beaten and searced put in some juyce of Harts-tongue and Liver-wort the yolks of six Eggs and six ounces of fresh sweet Butter knead it together very well and make it into a Cake and bake it with Bread eat of it very often and no doubt you will find good of it for it hath done very great Cures upon many who were Obstructed Here is a most excellent Plaister which is called the Catholick and for fear I should forget it I will not omit it any any longer Take of Rosin beaten beaten to powder two pounds and a half Heifers Tallow one pound and a quarter tryed with a gentle fire and cleansed when it is cold scrape away the dross from the bottom and melt it in a Brass Vessel then strew in the Rosin by handfuls and stir it with a Willow Spatula continually stirring it until it be all stirred in and melted then have ready a Bason of Pewter and in it of Water of Camomile of English Briony-Root and of Damask Rose-water of each eight ounces with powder of Salt of Wormwood Salt of Tartar Salt of Scurvy-grass Vitriol camphonate of each one ounce and half then pour in the melted bodâ—â—â—d stir it with the Spatula from the East to the West round continually until the body have seemingly swallowed up all the Waters and Salt continue it stirring until the Water appear and thus work it until the body be as white as Snow then let it stand a Month in the Water covered from dust and when you use it let it not come near any fire but work a little at a time until it be as white as Snow on the brawn of your hand over against the little-Finger spread it on a linnen-Cloth or Leather for the best Catholick Plaister in the World for the Reins in all Accidents for all Bruises and great Contusions and where the Bones are broken into small bits to ease pains least a Gangrene ensue then twice a day foment the part with hot stroops wrung out of a fomentation made with a strong Lye of three quarts made with Wood-Ashes then in the Lye Centaury St. Johns Wort Mallows Wormwood of each a good handful one root of Solomons Seal if you can get one or else it may be made without foment with hot stroops wrung out of this liquor of Wollen Cloaths and apply to the part as hot as may be and cover it 〈◊〉 Blankets to keep in the heat and before it be quite cold renew another hot stroop continue this order one hour Morning and Evening then presently apply the Plaister a little warmed every time when you see want spread it again if you see cause But when such shatterings are of Bones Contused Wounds Dislocations roul it not up as other fractures but have a Box made open at each end and lay the part on a pillow and let the strings of binding come about the pillow and lay the Member in the Box bind it not hard and sometimes not at all This is a very great Secret and to be valued To make fine Jelly of Fruit which will look transparent Take some Isinglass and break it in little bits and boil it in Water very well and strain it then colour it with any sort of Fruit by putting in the juyce thereof then to every pint of it take one pound of the best refined Sugar boil them together and scum it very well and when you find it to be enough put it into flat Glasses and keep it in a Cubbord You may make Jelly of any Cordial Herb or Flower in this manner which will be very comfortable and strengthâ—ing and also very pleasant A pretty sweet Meat of Lettuce-stalks Boil them in several Waters till they are tender then wash them in cold water and dry them well then take their weight in fine Sugar just wet it with Water and boil it to a Candy-height â—hen put in your stalks being first stamped in a Mortar very well boil them together till it be very cleer and take them from the fire and put them into Glasses and if you please you may add 〈◊〉 little juyce of a Lemmon to it as it â—oils and a little candid pill of a Lemnon shred small for that will give a good taste and make it look very beautiful In like manner you may do with Harty-Choaks bottoms when they are boiled â—ender To make Marmalade of Damsons Take your Damsons and scald them in Water till the skins do crack then pill them and take away the Stones then beat them well in a Mortar then take their weight in fine Sugar wet it with Water and boil it to a Candy-height then put in your Damsons and boil it and keep it stirring continually till it will come from the bottom of the Posnet To make Sirrop of Snails most admirable in Consumptions Take shell-Snails and break their shells off and wash them very well in a Pan with Water and Salt and then with several Waters alone till they be very clean then put them into a long Gally-pot with a blade or two of Mace and a little quantity of Whitewine cover the Pot and set it into a Kettle of boiling Water for
will hold them on and lay them upon slicked-Papers to dry in the Sun and turn them often and if you see any fault mend it with more gum-Gum-water and Sugar This is an extraordinary pretty way and looks very delicately and as they lie in the Sun they will sparkle like Diamonds it is soon done and with as little Cost as that which taketh up more time To make a pretty Toy to hang up in the Kitchin to catch Flies or rather to keep them from spoiling the Pewter or troubling People Take a square Trencher and bore a hole at each Corner then take four Cucumbers of an equal bigness and not too long and let them every one have stalks by which you must tie them with pack-thred to the four holes of the Trencher and let your Trencher be painted over and when it is dry wash it over with Gum-water and strew it thick with French-frost then take some Barley and stick your Cucumbers thick with the Corns with the growing ends outward then wash them over with Gum-water and Frost them and so let them dry as they hang and on the top of the Trencher set some pretty kinds of Toys as Babies Dogs Birds or any thing you fancy better and tie knots of fine Ribbon at every Corner which may hide the Stalks of the Cucumbers they do look strangely and prettily and the sight of them is pleasing to Children to quiet them To lay on Leaf-Gold or Silver to any thing you would Gild. Take Gum-water made with Arabick and let it be pretty stiff then lay it on with your Pencil where you would Gild then take a little Cushion made for the purpose of very smooth Leather and upon that cut your Gold with a sharp Knife as you will and to take it up draw the edge of your Knife finely upon your Tongue that it may be only wet with which do-but touch the very edge of your Gold and it will come up and you may lay it as you list but before you lay it on let your Gum be almost dry or else it will drown your Gold and when you have laid it press it down hard with the skut of a Hare and when it is dry burnish it over with a Dogs-tooth This is the right way to lay on either Gold or Silver You may gild any Wood or Stone or Sweet-meats as what you make in Sugar Plate or such like To dress up a Chimney very fine for the Summer time as I have done many and they have been liked very well First take a pack-thred and fasten it even to the inner part of the Chimney so high as that you can see no higher as you walk up and down the House you must drive in several Nails to hold this packthred for that is to hold up all your work then get good store of old green Moss from Trees and melt an equal proportion of Bees-wax and Rosin together and while it is hot dip the wrong ends of the Moss in it and presently clap it upon your pack-thred and press it down hard with your hand you must make hast else it will cool before you can fasten it and then it will fall down do so all round where the pack-thred goes and the next row you must joyn to that so that it may seem all in one thus do till you have finished it down to the bottom then take some other kind of Moss of a whitish-colour and stiff and of several sorts or kinds and place that upon the other here and there carelesly and in some places put a good deal and some a little then any kind of fine Snail-shells in which the Snails are dead and little Toad-stools which are very old and look like Velvet or any other thing that is old and pretty place it here and there as your fancy serves and fasten all with Wax and Rosin Then for the Hearth of your Chimney you may lay some Orpan-Sprigs in order all over and it will grow as it lies and according to the Season get what flowers you can and stick in as if they grew and a few sprigs of Sweet-Bryer the Flowers you must renew every Week but the Moss will last all the Summer till it will be time to make a fire and the Orpan vvill last near two Months A Chimney thus done doth grace a Room exceedingly Another way for Chimneys very fine but will not last half so long Take a fine thin Wainscot-board about three quarters of a yard long and proportionably broad for what you do intend it let it be cut in what form best pleases you I have seen some cut like a Rose and Crown some a Flower de Luce some other flowers when it is cut out let it be all over thick with pieces of Wier sharped at one end and drove in about an inch in length each of them then lay it upon a Table and take some Clay wetted a little and lay all over it till you have quite filled up the Wiers with the Clay for it is they must hold it on Then round about the edges every where stick it thick with little small sprigs of green Tamerick or Cypress or for want of either of these take Ewe-sprigs and be sure to stick them so that not any part of the edges may be discovered then according to the form of the Board you must choose your Flowers and Herbs If it be for a Rose then your Flowers must be all Red yet of divers kinds if there be a Crown that must be all of Yellow flowers if a Flower de Luce then Blew or Purple and Yellow and so to every other let your Flowers be all picked ready and every sort laid by themselves then run the Stalks of them into the Clay near to the Flower and so do till you have finished all and put the Greens also in their proper place as in the leaves and bearbs of the Flowers when you have quite done set it into the Chimney and let the bottom of it rest within a great Flower-pot such as they make for Chimneys It must be lifted by three or four People at once very carefully or else you will spoil all for it will be so weighty and the Board so thin that it is easily broke in the moving When you have set it as it should be then cover your Chimneys-Hearth with Green things and then with fine Flowers and be sure to cover your Pot also that there may be no discovery it will be fresh two Months if you sprinkle it with Water I have here directed you to many things which will no doubt be pleasant and profitable to you Give me leave now to treat a little concerning the Behaviour of the Female Sex and to give Counsel to those who need it because I find there is some need of it In my Book called The Ladies Guide I did speak very much to them but most to the Younger sort My intention was to have inlarged that Book if
of Claret-vvine all night vvith a little grated Nutmeg and cracked Pepper in the Morning make your Pye and lay some Butter in the bottom then lay in your Meat but first Salt it a little then lay some more Butter on the top and pour in that Wine in vvhich it lay and so close it up and let it Bake three hours or more So serve it in hot To dress red Beet-Roots Wash them and boil them very well slice them in round slices and eat them with Butter Vinegar and Salt and you may if you please eat them cold with Oyl and Vinegar and Salt it is a very pleasant Sallad To make a good Pidgeon Pye Pluck your Pidgeons very well then cut them in halves wash them and dry them cleanse their Livers and Gizzards also and let them go with them season them with Pepper Salt and Nutmeg When your Pye is raised lay in some Butter in the bottom then lay in your Pidgeons with the cut-side downward and then the Yolks of hard Eggs and a little Time stripped from the Stalks then lay on some more Butter on the top and put in a glass-full of Claret-wine So lid your Pye and let it bake one Hour To boil a Cock and to make good Broth with him Pluck and draw your Fowl wash him very vvell and bruise his Leggs boil him in a little Water and Salt for one hour then add some Water wherein Mutton hath been boiled and put in a quarter of a pound of French-Barley or Rice which you please with some Time Winter-savory and a little Lemmon-pill a little large Mace and sliced Nutmeg with a Clove or two When it is clean scummed let it only â—â—ew till it be enough then take up the Cock for a while and boil the Broth very well then put him in again and â—eat him throughly then serve it to the Table and garnish your dish with Lemnon and Barberries Be sure to truss your Fowl handsomly This Dish is very good for Weak People To boil a Fore-Loyn of Pork with good Sauce to it Let your Pork be reasonably well salted and boil it very well then have 〈◊〉 readiness a good quantity of Sorrel stripped from the Stalks and beaten in a Mortar as fine as possible you can then put in a few Crumbs of Bread the yolks of hard Eggs vvith a little Mustard and a little Salt and so serve in your Pork vvith this Sauce and garnish your Dish vvith Persley or any other Green Leaves To stew Rabbits When they are flea'd cut them in pieces and put them into a Pot vvith as much Water as vvill vvell cover them put in some Salt and let them boil and scum them vvell then put in a faggot of Sweet-herbs and let them stevv close covered then pill a good quantity of great Onions and boil them in several Waters till they be tender put them also into the Pot vvith your Rabbits and let them stevv till the Rabbits be very tender a little before you take them up put in a good quantity of fresh Butter and a little Vinegar and stir it about very vvell and then Dish them for the Table and garnish your Dish vvith Onion Salt and green Leaves To boil Green-Pease When they are sheal'd put them into a long Gally-pot and set it into a Pot of Seething-vvater and cover the Gally-pot very vvell and in a short time you vvill find the Pease to be fine and tender then put them out into a Dish and strew some Salt upon them and put in a good quantity of Butter and so shake them vvell betvven tvvo Dishes then put them into a hot Dish and serve them to the Table If they vvho are to eat them do love Sparemint put in a sprigg into the Pot vvith them These are far more pleasant and svveet then those vvhich are boiled in Water To preserve Green-Pease a while When they are sheal'd and pickt put them into a long Gally-pot and take â—ome Butter and cover them vvith it and close it down upon them vvith your and your Butter must not be melted â—ut cold then cover your Pot very vvell and set it in a cool place To dress Old Beans Lay them in Water one Night then put them into cold Water and set them over the fire and let them heat by degrees and when they are hot let them boil apace and with them a piece of Bacon and some Persley when they are very tender take them up and drain them well from the Water pour some Butter melted very thick over them and lay Bacon on each side of them and serve them to the Table To dress Old French-Beans Water them as you do the other Old Beans and boil them after the same manner but no Bacon with them and when they are enough take them up and drain them well from the Water strew some Salt and grated Nutmeg on them and Butter them well To stew Beef a very fine way Slice your Beef in thin slices and put it into a long Gally-pot with a sliced Onion some Pepper and some Salt and sweet Herbs with a little Persley cover the Pot close and set it in a Kettle of seething water so let it be ten or twelve hours and put in a little Clarret Wine also Let the fire be well tended under the Kettle and you will find a dainty Dish of it Your meat must be reasonable Fat Serve it to the Table upon sippets of White-bread To make rare Pyes of a Calves-Head Take a fine fat Calves-Head and cleanse it well boil it with Water and Salt till it be very tender then take it from the Bones and mince it very small then to a pound of this Meat take one pound of Currans washed and picked very well one pound of Raisons of the Sun a little Salt some Nutmeg Cloves Mace and Cinnamon beaten fine a little Whitewine and a little Lemmon-pill shred small with a little Sugar and the yolks of four hard Eggs having your Pye ready raised lay Butter in the bottom then put in your minc'd Meat and on the top of it lay some pieces of Marrow and some Dates cut in thin slices then lay Butter over that and lid it and bake it and when it is baked cut open the Lid and put in a little Whitewine Butter and Sugar This is a very good Pye and may be eaten hot or cold To make a Pudding of cold Meat Take any pieces of cold Meat which is not fit to come to the Table any more as Veal Mutton Lamb Capon Chicken Rabbit or the like mince either of these very small and put some Milk to it and the yolks and whites of Eggs with some beaten Spice and Salt and a little Sugar make it up with a little Flower so that you may wrap it in a piece of thin Paste put it into boiling water and let it boil two or three hours then take it up and put it into a Dish and so cut it in slices
and Butter it strew Sugar on your Dish and serve it in This may be called The good Hous-wives Pudding They are fools who cannot tell what to do with scraps of Meat Are they any worse than the rest If any be too Fat let them try it up for Suet else make a Florentine or Pudding with it and so used you may bring it if occasion were before a Great Person It is an easie matter here for any that hath Mony if they have nothing but cold Meat in the House to go to the Market and buy a Joynt of Meat But I pray what do they in other Countries where they have not such plenty Do they not live upon green Herbs Plants and Roots as much as any kind of Meat And who are so weak as our English People for they eat so much of Meat that they distemper themselves with it whereas if they did eat Herbs Roots and Plants more freely it would be better for them Observe the Diet of the French Italian Dutch Spaniards Portugals or any other Nation they make good savory Meat and do not spend half so much Meat as we do yet who so strong as they you shall hardly ever see a Crooked person among a thousand of them nor weak ey'd so far as to give blemish to them and I do impute that to their Diet partly And that they do not Coat their Children too soon when they are young but keep them long in their Blankets that prevents the Rickets and many other Distempers but our proud Nurses here must be humour'd although it be to the ruine of a Child but if there were none would humour them more than I they would be mute Let them look well to a Child and keep it sweet and clean and then if they have their Wages duly paid them they have no reason to find fault If the Child do not go so fine as they would have it it will be the Parents shame not theirs It is better to let a Child or ones self go plain than to run in Debt for fine Cloaths They that will heed what I say I believe it will do no harm but a great deal of good for they will find it true what I say Did I not see what fools we are made here in England both by our Nurses and Servants and what destruction there is made in many Houses I should not speak but really there is in some Houses I know so much Waste as that it is a great shame and discredit to those who guide the Family and if they would look a little more into their Affairs they would be more careful for the future Therefore all you who are Mistresses of Families look narrowly to your Servants and let them not spoil or waste your Goods for which you must take pains and care Be watchful that they do not sit up beyond their usual time Juncketing and making their Friends welcome as they call them with your Goods while you are asleep and think no harm of them Suffer not your Children to go too frequently abroad with Servants least it cause such an obligation as you shall pay dearly for the Requital If you see your Servant go beyond what you think the Wages you allow her will well maintain and to lay up somewhat in case of Sickness or being out of Service you ought to Question her or him for either they must run in Debt or Cheat you or take some ill Course to maintain their pride and folly and then of necessity discredit must follow On the other side If you find a Servant to be Civil neat cleanly and careful to please I do advise such a Servant may be cherished and encouraged not only by good Words but good Gifts also for such a Servant cannot be too highly prized yet too much of Familiarity I do not hold with for that will breed much Contempt Keep your distance as you being her Superiour and shew your love and favour in what may benefit her Trust not a Servant too much with Secrets which concern your Credit or your Livelyhood least you thereby enslave your self to them for I have seen very sad effects from such confidings You may make the Messengers for to carry Letters but do not trust them to be your Counsellours If any Servant who hath performed her Duty to you do ask your advice in Marriage give her the best Counsel you can and also bestow somewhat towards the forwarding of it If you probably think she may be happy let the Man who she hath an inclination to know that you have a Kindness for her and that you will shew them all the Favour you can if they will endeavour honestly to live in the World If your ability will reach to it be kind to them upon their Wedding-day either to give them their Meat or at least wise to give them somewhat towards their Charges And when she is gone from you afford her your assistance when she stands in need and grace her with your Company when it is required for then her Husband will be apt to be the more kind to her and will have an awful reverence for you For Nurses If you find an ill one take your Child away and own her no more Let your silence be her sorrow and her shame Report not ill of her least it be her Ruine neither Commend her least you ruine your own Credit It is better to be silent and let others find her out then for you to accuse her It is enough that you have taken your Child away If you find a good and faithful Nurse one who hath done her duty to you in the care for the Child cherish her nourish her and never think any thing too much that you can do for her without prejudice to your self If she hath been careful of the Childs Cloaths give her what you can well spare of them for her own Child or else give her the worth of them to lay out her self and as your Child grows up teach it to love the Nurse and infuse those Principles into it that when you are dead and gone your Child may still remember her with a perpetual kindness This is my own mind I would have my Children do so and therefore I commend these Directions to others For Preserving I have before given you very many Receipts and of the very best for all manner of things therefore you must not expect that I shall say much as to that Art yet some things there be which you have not as followeth and a mixture of things such as commeth into my mind that I have not yet written Imprimis To make very fine Bisket TAke one pound of the yolks of hard Eggs one pound of the finest Sugar beaten and searced two ounces of candid Iringo-root one ounce of candid Cittrou-pill the whites of two Eggs well beaten one quarter of an ounce of Cinnamon beaten fine one Nutmeg grated half a quarter of an ounce of beaten Ginger beat