pound more and then they will be faire large And halfe a pounde of Annis seeds with two pound of sugar wil make fine small comfits You may also take a quarter and a halse of annis seedes and three pound of sugar or halfe a pounde of annis seedes and foure pounde of sugar Do the like in Coriander seedes Melt your sugar in this maner viz. Put three pounds of your powder sugar into the bason and one pinte of cleane running water thereunto stirre it well with a brasen slice vntill all be moist and well wet then set it ouer the fire without smoak or flame and melt it well that there bee no whole gristie sugar in the bottome and let it seeth mildelye vntill it will streame from the ladle like Turpentine with a long streame and not drop then it is come to his decoction let it seeth no more but keepe it vpon hot imbers that it may run from the ladle vpon the seedes To make them speedily Let your water be seething hot or seething put powder of sugar vnto the cast on your sugar boyling hote haue a good warme fire vnder the hanging bason Take as much water to your sugar as will dissolue the same Neuer skim your sugar if it bee cleane and fine Put no kind of starch or amylum to your sugar Seeth not your sugar too long for that will make it black yellow or tawnie Moue the seeds in the hanging bason as fast as you can or may when the sugar is in casting At the first coate put on but one halfe spoonfull with the ladle and all to moue the bason moue stirre and rub the seedes with thy left hand a pretie while for they will take sugar the better dry them well after euerie coate Do this at euerie coate not only in mouing the bason but also with the stirring of the comfits with the left hand and drying the same thus dooing you shall make great speed in the making as in euerie three houres you may make three pound of comfits And as the comfits do increase in greatnes so you may take more sugar in your ladle to cast on But for plaine comfits let your sugar be of a light decoction last and of a higher decoction first not too hote For crispe and ragged comfits make your sugar of a high decoction euen as high as it may run from the Ladle and let fall a foote high or more from the ladle and the hoter you cast on your sugar the more ragged will your comfets be Also the comfets will not take so much of the sugar as they will vpon a light decoction and they will keepe their raggednesse long This high decoction must serue for eight or ten coats in the end of the worke and put on at euerie time but one spoonful and haue a light hand with your bason casting on but little sugar A quarter of a pounde of Coriander seeds and three pounds of sugar will make greate huge and big comfets See that you keepe your sugar alwaies in good temper in the bason that it burne not into lumpes or gobbets and if your sugar be at anie time too high boyled put in a spoonfull or two of water keepe it warily with the ladle and let your fire alwaies bee without smoake or flame Some commende a ladle that hath a hole in it to let the sugar run through of a height but you may make your comfites in their perfect forme and shape only with a plaine ladle When your comsites be made set your dishes with your comfits vppon papers in them before the heat of the fire or in the hot sun or in an Ouen after the bread is drawen by the space of an houre or two and this will make them very white Take a quarter of a pounde of Annis seedes and two pound of sugar and this proportion will make them verie great and euen a like quantity take of Carroway seede Fennell seede and Coriander seede Take of the finest Cinamon and cut it into prettie small sticks beeing drye and beware you wette it not for that deadeth the cinamon and then worke as in other comfits Do this with Orenge rindes likewise Worke vpon ginger cloues and Almonds as vpon other seeds The smaller that Annis seede comfits be the fairer the harder and so in all other Take the powder of fine Cinamon two drammes of fine muske dissolued in a little water one scruple mingle these altogether in the hanging bason and cast them vppon sugar of a good decoction then with thy left hand moue it to and fro and drie it wel doe this often vntill they bee as great as poppie seeds and giue in the ende three or foure coates of a light decoction that they may be round and plaine with an high decoction you may make them crispe You must haue a coorse searce made for the purpose with haire or with parchment full of holes to part and diuide the comfets into seuerall sorts To make paste for comfets Take fine grated breade foure ounces fine elect Cinamon powdred half an ounce fine ginger powder one dramme saffron powdred a little white sugar two ounces a fewe spoonfuls of borrage water seeth the water and the sugar together and put to the saffron then first mingle the crummes of bread the spices well together dry thē put the liquor scalding hote vpon the stuffe being hot labour it with thy hand and make balles or other formes therof dry them and couer them as comfets Coriander seeds two ounces sugar one pound and a halfe maketh very faire comfets Annis seeds three ounces sugar halfe a pound or annis seedes two ounces and sugar 6. ounces will make faire comfits Euerie dram of fine Cinamon will take at the least a pound of sugar for biskets and likewise of sugar or ginger powder Halfe an ounce of grosse Cinamon wil make almost three drams of fine powder searced after it is well beaten Sugar powder one ounce will take at the least a pound of sugar to make your biskets faire Carrowaies will be faire at 12. coates Put into the sugar a little Amylum dissolued for fiue or six of the last coates and that will make them exceeding crispe and if you put too much Amylum or starch to the comfits which you woulde haue crispe it will make them flat and smooth In anie other confection of pasted sugar mixed with gum Dragagant put no kinde of Amylum beware of it for it will make thy worke clammie To make redde comfits seeth 3. or foure ounces of brasell with a little water take of this red water 4. spoonfulls of sugar one ounce and boile it to his decoction then giue 6. coates and it will bee of a good colour or else you may turn so much water with one dramm of turnesole doing as before To make greene comfits seeth sugar with the iuice of beets To make them yellow seeth saffron with sugar In making of
comfits alwaies when the water doth seeth then put in your sugar powder and let it seeth a little vntill it bee cleane dissolued and boyled to his perfect decoction that the whitenesse of the colour be clean gone and if you let it settle you shall see the sugar somwhat clear For biskets take two spoonfulls of liquor of sugar searced in a course searce one dram and of sugar powder to be melt cast one ounce This donne will make the biskets somewhat faire and somewhat greater then poppie seeds Aliter Take sugar powder foure drams sugar to cast foure ounces with liquor sufficient lay golde or siluer on your comfits Euery dramm of sugar powder will take an ounce of sugar to be cast 8. drammes make one ounce To thus much powder for biskets take half a pound of sugar to cast theron Coriander seedes a quarter of a pound sugar 3. pound Coriander seedes halfe a pound sugar 3. drams will make faire comfits For biskets Annis seeds halfe a pound Fennel seeds a quarter of a pound and sugar two pound sufficeth In sixe or eight of the last coats put in two spoonefuls of sugar verie hot to make them crispe To one pound of sugar take 9. ounces of water 55. To make a cullis as white as snowe and in the nature of gellie Take a cocke scalde wash and drawe him cleane seethe it in vvhite vvine or rhenish vvine skuÌ„ it cleane clarifie the broth after it is strayned then take a pinte of thicke and svveete creame straine that to your clarified broth and your broth vvill become exceeding faire and vvhite then take powdred ginger fine vvhite sugar Rose vvater seething your cullis vvhen you season it to make it take the colour the better 56. To make Wafers TAke a pinte of flowr put it into a little creame with two yolkes of egges and a little rose-vvater vvith a little scarced cinamon and sugar vvorke them altogether and bake the paste vppon hote Irons 57. To make Almond butter BLanch your almonds beate them as fine as you can with faire water 2. or three houres then straine them through a lynnen cloth boyle them with Rosewater whole mace and annis seedes till the substance be thicke spreade it vpon a faire cloth dreining the whey from it after let it hang in the same cloth some fewe houres then straine it and season it with Rosewater and sugar 58 A white gelly of Almonds TAke Rosewater gum Dragagant dissolued or Isinglasse dissolued and some Cinamon grossely beaten feethe them altogether then take a pounde of almonds blanch and beate them fine with a little faire water drie them in a faire cloth and put your water aforesaid into the Almonds seeth them together and stir them continually then take them from the fire wheÌ„ all is boiled to a sufficient height 59. To make Leach SEeth a pinte of Creame and in the seething put in some dissolued Isinglas stirring it vntil it be very thicke then take a handfull of blanched Almonds beat them and put them in a dish with your Creame seasoning them with sugar and after slice it and dish it 60. Sweete Cakes without eyther spice or sugaâ— SCrape or washe your Parsneps cleane slice them thinne drie them vpon Canuas or networke frames beat them to powder mixing one thirde thereof with two thirds of fine wheat flower make vp your paste into coates and you shall finde them very sweete and delicate 61. Roses and Gilloflowres kept long COuer a Rose that is fresh and in the bud and gathered in a faire day after the dewe is ascended with the whites of egges well beaten presently strew theron the fine powder of scarced sugar and put them vp in luted pots setting the pots in a coole place in sand or grauell With a fillip at any time you may shake off this inclosure 62. Grapes growing all the yeare PVt a Vine stalke through a Basket of earth in December which is likely to be are Grapes that yeare and when the Grapes are ripe cut off the stalk vnder the basket for by this time it hath taken roote keepe the basket in a warme place and the grapes will continue fresh and faire a long time vpon the vine 63. How to drie Rose leaues or any other single flâ—wer without wrinkling IF you would performe the same well in rose leaues you must in rose time make choise of such roses as are neither in the bud nor full blown for these haue the smothest leaues of al other which you must especially cull choose from the rest Then take right Callis sand wash it in some chaÌ„ge of waters and drie it throughly well either in an ouen or in the sunne and hauing shallow square or long boxes of 4.5 or 6. inches deepe make first an euen lay of sande in the bottome vpon the which lay your rose leaues one by one so as none of them touch other till you haue couered all the sand then strowe sand vpon those leaues till you haue thinly couered them all theÌ„ make another lay of leaues as before and so lay vpon lay c. Set this box in some warme place in a hot sunnie day and commonly in two hot sunnie dayes they will bee through drie then take them out carefully with your hand without breaking Keepe thefe leaues in Iarre glasses bound about with paper neere a chimney or stoue for feare of relenting I finde the red rose leafe best to be kept in this manner also take awaye the stalkes of pansies stocke gilloflowers or other single flowers pricke them one by one in sande pressing downe their leaues smooth with more sande layde eueÌ„ly vpon them And thus you may haue Rose leaues and other flowers to lay about your basons windows c. all the winter long Also this secret is very requisite for a good simplifier because he may drie the leafe of any hearbe in this manner and lay it being drie in his Herball with the simple which it representeth wherby hee may easily learne to knowe the names of all simples which he desireth 64. Clusters of Grapes kept till Easter CLusters of grapes hanging vpon lines within a close presse will last till Easter if they shrinke you may plumpe them vpp with a little warme water before you eat them Some vse to dip the endes of the stalkes first in pitch some cut a branch of the vine with euery cluster placing an apple at each end of the branch now and then renewinge those Apples as they rot and after hanging them within a presse or cupbord which would stand in such a roome as I suppose where the grapes might not freez for otherwise you must be forced now and then to make a gentle fire in the room or else the grapes will rot and perish 65. How to keepe Walnuts a long time plumpe and fresh MAke a laye of the drie stampings of crabs when the veriuice is pressed from them couer that lay with Walnuts and vpon
and put it in a glasse coueing it with May-dewe and so reserue it to your vse Let the mallowe rootes be two or three daies dryed in the shade before you vse them This I had of a great profes sour of Arte and for a rare and dainty secret as the best fucus this day in vse 14. Another minerall ficussor the face INcorporate vvith a woodden pestle and in a woodden mortar with great labour foure ounces of sublimate and one ounce of crude Mercury at the least sixe or eight houres you cannot bestowe too much labor herein then with often change of colde water by ablution in a glasse take awaie the salts from the sublimate change your water twise euery day at the I-ast and in seauen or eight daies the more the better it will bee culcified and then it is prepared Lay it on with the oyle of white poppey 15. To take away chilblanes out of the hands or feete BOyle halfe a pecke of Oates in a quart of water till they waxe drie then hauing first annointed your handes with some good Pomatum well chafed them hold them within the oates as hotte as you may well suffer them couering the bowle wherein you put your handes with a double cloth to keep in the steame of the oats Do this three or foure times and you shal finde the effect The same Oates wiâ—l serue to bee sodden with freshe water three or foure times 16. To helpe a faâ—e that is red or pimpled DIssolue common salte in the iuice of Lemmons and with a linnen cloth pat the patients face that is full of heate or pimples It cureth in a few dressings 17. Aliter TAke of those little whelkes or shels which some do call giny money wash fiue or sixe of theÌ„ beate them to fine powder and infuse the iuyce of Lemmons vpon them it will presently boyl but if it offer to boyle out of your glasse then stop the mouth therof with your finger or blow into it This will in a short time bee like an ointment with which you must anoint the heate or pimples of the face often times in a daye till you find helpe As the ointmeÌ„t dryeth put more iuyce of Lemmons to it I his of an outlandish Gentlewoman and it is an asiured remedy if the heate bee not very extreme Some haue found by experience that bathing of the face with hote vinegar euery night when they go to bed doth mightily repell the humour 18. Aliter QVilt baye salte well dryed and powdered in double linnen sockes of a prettie bignesse let the patient weare them in wide hose and shooes day and night by the space of fourteene dayes or till he be well euery morning and euening let him drie his sockes by the fire and put them on againe This helped M. Foster an Essex maÌ„ and an Atturney of the Common pleas within these few yeares but now deceased whâ—se face was for many yeares together of an exceedinge highe and firye colour of my owne knowledge and had spent much money in Physicke without anie successe at all vntill he obtained his remedie The patient must not take any wet of his feete during the cure 19. Aliter optime TAke halfe a pound of white distilled vinegar two newe laid Egges with their shelles two spoonfuls of the flowers of brimstone let these macerate in the vinegar by the space of three dayes then take out the Egges and pricke them ful of holes with a needle but not too deepe least any of the yolke shoulde happen also to issue let that liquor also mixe with the vinegar then straine all through a fine cloath and tye vp the brimstone in the cloth like a little ball dippe this ball in the strained liquor when you vse it and pat it on the place three or foure times euerie daye and this will cure any red face in twelue or fourteene dayes Some do also commende the same for an approued remedie against the morphew the brimstone bal must be kept in some close thing from the ayre 20. How to take away any pimple from the face BRimstone ground with the oyl of Turpentine and applied to any pimple one houre maketh the flesh to rise spungeous which being annointed with the thicke oyle of butter that ariseth in the morning from new milke sodden a little ouer night will heale and scale away in a fewe daies leauing a faire skinne behinde This is a good skinning salue 21. To helpe any Morphew sunburning itch or red face STeepe two sliced Lemmons being large and faire in a pinte of Condu it water leaue them foure or fiue daies in infusion couering the water then straine the water and dissolue therein the quantitie of a hasell nut of sublimate some hold a dramme a good proportion to a pinte of water finely powdered let the patient wet a cloth therein and rub the place where the griefe is euery morninge and euening a little till the hew doe please hee you may make the same stronger or weaker according to good discretion 22. For the Morphew TAke a pinte of distilled vinegar laie therein two newe laid egges whole with their shelles three yellowe Docke rootes picked and sliced two spoonefulls of the flowers of brimstone and so let all rest three daies and then vse this liquour with a cloth rubbing the place three or 4. times euerie daye and in three or foure dayes it commonly helpeth put some bran in your cloth before you moisten your cloth therein binding it vp in forme of a little ball This of Maister Rich of Lee who helped himselfe and a gallant Ladie therewith in a few dayes 23. To take away the freckles in the face WAsh your face in the wane of the moon with a spunge morninge and euening with the distilled water of elder leaues lettinge the same drie into the skinne Your water must bee distilled in Maie This is of a Trauailer who hath cured himselfe thereby 24. To cure any extreame bruise vpon a sire fall on the face or any other meÌ„ber of the body PResently after the fall make a greate fire and applie hote cloathes one after another without intermission the patient staÌ„ding neere the fire for one houre and a halfe or till the swelling be cleane abated This I knewe proued with good successe in a maid that fell downe a paire of staires whereby all her face was extremely dis figured Some holde opinion that the same may bee perfourmed with clothes wet in hote water and wroonge out againe before application Then to take away the chaungeable colours which doe accustomablie followe all bruises shred the roote of a greene or growing flower deluce beate it with red rose water and grinde it till it come to a salue apply the same in a fewe houres it taketh away all the colours but if it lie too long it will rayse pimples and therefore so soone as the colours be vanished immediately remooue the salue 25. How to keepe the teeth cleane CAlcine
DELIGHTES for Ladies to adorne their Persons Tables closets and distillatories WITH Beauties banquets perfumes and Waters Reade practise and censure AT LONDON Printed by Peter Short 1602. To all true louers of Arte and knowledge SOmetimes I writ the formes of burning balles Supplying wants that were by woodfals wrought Sometimes of tubs defended so by Arte As fire in vaine hath their destruction sought Sometimes I writ of lasting Beuerage Great Neptune and his Pilgrims to content Sometimes of foode sweete fresh and durable To maintaine life when all things els were spent Sometimes I writ of sundrie sorts of soile Which neither Ceres nor her handmaids knew I writ to all but scarsly one beleeues Saue Diue and Denshire who haue sound theÌ„ true When heauens did mourne in cloudy mantles clad And threatned famine to the sonnes of men VVhen sobbing earth denide her kindly fruit To painefull ploughman and his bindes euen then I writ relieuing remedies of dearth That Arte might helpe where nature made a saile But all in vaine these new borne babes of Arte In their vntimelie birth straight way do quaile Of these and such like other newe found skils VVith painfull pen I whilome writ at large Expecting still my Countries good therein And not respecting labour time or charge But now my pen and paper are perfum'd I scorne to write with Coppres or with galle Barbarian canes are now become my quils Rosewater is the inke I write withall Of sweetes the sweetest I will now commend To sweetest creatures that the earth doth beare These are the Saints to whom I sacrifice Preserues and conserues both of plum and peare Empalings now adew tush marchpaine wals Are strong enough and best be fits our age Let piercing bullets turne to sugar bals The Spanish féare is husht and all their rage Of Marmelade and paste of Genua Of musked sugars I intend to wright Of Leach of Sucket and Quidinia Affording to each Lady her delight I teach both fruits and flowers to preserue And candie them so Nutmegs cloues and mace To make both marchpaine paste and sugred plate And cast the same in formes of sweetest grace Each bird and foule so moulded from the life And after cast in sweet compounds of arte As if the flesh and forme which nature gaue Did still remaine in euerie lim and part When chrystall frosts haue nipt the tender grape And cleane consum'd the fruits of euerie vine Yet here behold the clusters fresh and faire Fed from the branch or hangâ—ng on the line The walnut small nut and the Chesnut sweete Whose sugred kernels loose their pleasing taste Are here from yeere to yeere preserued And made by Arte with strongest fruites to last Th'artichoke the apple of such strength The Quince Pomegranate with the Barberie No sugar vs'd yet colour taste and smell Are here maintain'd and kept most naturally For Ladies closets and their stillatories Both waters ointments and sweet smelling bals In easie termes without affected speech Theere present most ready at their cals And least with carelesse pen I should omit The wrongs that nature on their persons wrought Or parching sunne with his hot firie rayes For these likewise relieuing meanes I sought No idle thoughts nor vaine surmised skils By fancie framde within a theorique braine My muse presents vnto your sacred eares To win your fauours falsly I disdaine From painfull practise from experience A sound though costly mysteries I deriue VVith firy flames in scorching Vulcans forge To teast and fine each secret I do striue Accept them well and let my wearied muse Repose her selfe in Ladies laps a while So when shee wakes she happely may record Her sweetest dreames in some more pleasing stile H. Plat. THE TABLE GOod Reader for the vnderstanding of this Table know that a b c d do giue directions vnto the foure seuerall parts or treatises of this Booke a for the first the rest in their order A AENula Campana rootes preserued a 1 Almonds in Leach a 27. Almond butter to make a 57 Almonds into gelly a 58 Alliger distilled b 16 Apples kept drie all the yeare a 47 Aqua rubea b 7 Aqua composita of D. Steuens b 8 Artichokes kept long a 69 B BAgs sweet to lie amoÌ„gst linnen d 35 Ball to take out staines d 3 Ball to wash with d 8 Balme water b 5 Beaumanger c 11 Beefe roasted kept long c 18 Beefe powdered kept long without charge c. 19 Beefe fresh at the sea c. 20 Beautie for the face d. 7.14 Bisket bread or French bisket a. 19 Bisket called prince bisket a. 20 Bisket called biskettello a. 21 Bloud of hearbes b. 22 Borage candied a. 11 Botling of beere truly c. 27 Bottles mustie helped c. 28 Bottle ale most excellent c. 32 Brawne to eat tender and delicat c. 13 Broome capers preserued a. 37 Broyling without smoake c. 26 Bruse helped d. 24 Butter tasting of spice or flowers c. 21 C. Cakes sweete without spice or sugar a. 60 Candying of flowers a. 9.53 Candying in rocke candie a 33.42 Candying of Orenge pilles a. 35 Candles for Ladies tables c. 39 Candles hanging in the aire c. 40 Capers of broome preserued a. 37 Capon boyled in white broth c. 5 Casting in sugar plate a 13 Casting of sugar in partie moldes a 43 Casting and molding of fruit a 44. Cheries preserued a 8 Cherie pulpe kept dry all the yeere a 45 Cheries dried in the sunne a 46 Cheese extraordinarie c 22 Chesnuts kept long a 73 Chilblaines helped d 15 Chine of veale or chicken boiled c. 10 Cinamon water b 10 Collis white and like gellie a 55 Comfits of all sorts a 54 Conserue of Prunes or daÌ„sons a. 50 52 Conserue of Strawberies a 51 Cowcumbers preserued a 36 Cowslep paste a 40 Cowslip water or vineger of the colour of the cowslep c. 34 Crayfish kept long c. 31 Creame clowted c. 23 D DAmaske powder d 1 9 Damsons in marmelade a 31 Damson pulpe kept all the yeare a 45 Damsons in conserue a 50 52 Dentifrises for the teeth d 26 Distillation of hearbes in a new maner b 11 Drying of fruits in the sun a 46 E EGlantine water b 20 Eringo rootes preserued a 1 Extract of vegetables b 19 F FAce spotted or freckled to help d 6 23 Face made faire d 7.14 Face full of heat helped d 11 16 17 18 19 20 21 Face kept white and cleere d 12 Fish into paste c 14 Fish fried kept long c 17 Flesh kept sweete in summer c 24 Flies kept from oile peeces c 30 Flounder boyled on the french fashion c 3 Flowers preserued a 7 Flowers candied a 9 11 Flowers in rocke candie a 42 Flowers dried without wrinkling a 63 Fruit preserued a 8 Fruit how to molde and cast a 44 Fruit kept drie all the yeare a 45 46.47 Fruit kept long fresh a 70 G GEllie chrystalline a 26 Gelly of fruits a 29 Gelly of Almonds a 58 Gilloflowers kept long a 61 Gillowflowers preserued a 7 Gilloflower
water b 20 Gingerbread a 22 Gingerbread drie a 23 Ginger in rocke candie a 33.42 Ginger greene in sirup a 49 Ginger candied a 53 Gloues to persume d 34 Gooseberies preserued a 8 Grapes growing all the yeere a 62 Grapes kept till Easter a 64 H HAndwater excellent d 2 28 Hands stained to helpe d 5 Hands freckled to helpe d 6 Handwater of Scotland b 21 Hasell nuts kept long a 72 Haire blacke altered d 30 37 Haire made yellow d 36 Hearbs distilled in a new maner b 11 Hearbs to yeeld salt b 12 Hearbs to yeeld bloud b 22 Honey to yeeld spirit b 13 I IRish Aqua vitae b 9 Isop distilled in a new maner b 11 Iuice of Orenges or lemmons kept all the yeare c 35 Iumbolds to make a 16 L LArkes to boile c 4 Lauender distilled in a new maner b 11 Leach of almonds a 27 Leach a 59 Leg of mutton boiled after the French fashion c 7 Lemmons in Marmelade a 41 Lemmon moulded and cast a 44 Lemmon iuyce kept all the yeere c 35 Lettuce in sucket a 32 Liquerice paste a 40 Lobsters kept long c 31 M MAce in rocke candie a 42 Mallard to boile c 6 Marchpaine paste a 12 18 Marigolds preserued a 7 Marigolds candied a 9 11 Marigold paste a 40 Marmelade of Quinces or Damsons a 3â— Marmelade of Lemmons of Orenges a 41 May deaw clarified d 33 Morphew helped d 21 22 Mulberies in gellie a 29 Muske sugar a 2 Mustard meale c 25 Mustinesse helped or preuented in waters b 24 N NVtmegs in rocke candie a 33 42 Nutmegs candied a 53 Nuts molded and cast off a 44 Nuts kept long a 72 O ORenges preserued a 34 Orenge pilles candied a 35 Orenges in marmelade a 41 Orenge molded and cast off a 44 Orenge iuice kept all the yeere c 35 Oisters kept long c. 15 P PAste of flowers a 14 40 Paste of Nouie a 15 Paste to keepe one moist a 17 Paste called pust paste a 24 Paste short without butter a 25 Paste of Genua of Quinces a 30 Paste of fish c 14 Peare molded and cast off a 44 Peares kept drie a 47 Perfumes delicate and sodainly made d 31 Perfuming of gloues d 34 Pickerel boiled on the french fashioÌ„ c 3 Pigeons of sugar paste a 10 Pigeons boiled with Rice c 9 Pig to sowse c 1 2 Pigs petitoes boiled after the French fashion c 8 Plums preserued a 8 Plums dried in the sunne a 46 Pomander to make d 4 Pomander renewed d 32 PomatuÌ„ most excelleÌ„t for the face d 13 Pomgranats kept long a 68 Pieseruing of Roots a 1 Preseruing of cowcumbers a 36 Prunes in conserue a 50 52 Pulpe of fruit kept all the yeare a 45 Q QVidinia of Quinces a 28 Quinces into paste of Genua a 30 Quinces in marmelade a 31 Quinces kept drie all the yeare a 47 Quinces kept long a 67 R Rabbets of sugar paste a 10 Raspices in gellie a 29 Rootes preserued a 1 Rootes candied a 53 Rosa solis to make b 6 Rosemarie flowers candied a 9 Roseleaues to drie a 3 6 Rose sirup a 5 Roses preserued a 7 Roses and Rose leaues candied a 9 11 Rose paste a 40 Roses kept long a 61 Rose leaues dried without wrinckles a 63 Rosewater distilled at Michaelmas b 14 rose-Rosewater distilled in a speedy manâ—â—r b 15 Roses to yeeld a spirit b 17 rose-Rosewater most excellent b 18 Rosewater and yet the Roseleaues not discoloured b 23 rose-Rosewater and oyle drawne together b. 25 Rosewater of the colour of the Rose c 34 Rose vineger of the colour of the Rose c 34 Rose vineger made in a newe manner c 41 S SAlet oile purified and graced in taste and smell c 36 Salmon kept long fresh c 16 Salt of hearbs b 12 Salt delicate for the Table c 38 Sawsedges of Polonia c 12 Sirup of Violets a 4 Sirup of Roses a 5 Sparrowes to boile c 4 Spirit of wine extraordinarie b 1 Spirit of wine ordinarie b 2 Spirits of Spices b 3 Spirit of wine tasting of any vegetable b 4 Spirit of honey b 13 Spirit of hearbs and flowers b 17 Skin white and cleare d 2 Sunburning helped d 22 Stoue to sweate in d 27 Strawberies in gellie a 29 Strawberies in conserue a 51 Sucket of Lettuce stalkes a 32 Sucket of greene walnuts a 49 Sugar musked a 2 Sugar paste for foule a 10 Sugar plate to cast in a 13 Sugar plate of flowers a 14 Sugar plate to colour a 38 Sugar cast in partie molds a 43 Sugar smelling and tasting of the cloue or cynamon a 71 T TEale to boile c 6 Teeth kept white and sound d 10 25 26 Time distilled in a new maner b 11 Trosses for the sea a 39 V VIneger distilled b 16 Vineger to clarifie c 37 Violet sirup a 4 Violet paste a 40 14 Violet water or vineger of the colour of the violet c 34 Vsquebath b 9 VV WAfers to make a 56 Walnuts in sucket a 49 Walnuts kept fresh long a 65.66 Wardens kept drie all the yeare a 47 Washing water sweete b 21 d 2 28 29 Whites of egges broken speedily c 29 Wigin to boyle c 6 Wine tasting of wormwood made speedily c 33 Y Ytch helped d 25.21 FINIS The Arte of preseruing conseruing candying c. 1. How to preserue Eringo roots Aenula Campana and so of others in the same manner Sâ—eth them til they be tender then take aâ—ay the piths of theÌ„ and leaue them in a colaÌ„der til they haue dropped as much as they will theÌ„ hauing a thin sirup ready put theÌ„ being cold into the sirup being also colde and let them stand so three dayes then boyle the sirup adding some more fresh sirup vnto it to supply that which the roots haue drunk vp a little higher and at three dayes end boyle the sirup againe without anie new addition vnto the full height of a preseruing sirup and put in your roots and so keepe them Rootes preserued in this maner will eate verie tender because they neuer boiled in the sirup 2. How to make muske sugar of common sugar BRuse 4 or 6. graines of muske place them in a peece of sarcenet fine lawne or cambricke doubled lay this in the bottome of a gallie pot straining your Sugar thereon stop your pot close and all the sugar in a fewe dayes will both sent and taste of muske and when you haue spent that sugar you may lay more sugar thereon which will also receiue the like impression Such muske sugar is fold for two shillings the pound 3. How to drie Roseleaues in a most excellent maner WHen you haue newly taken out your breade then put in your Roses in a sieue first clipping away the whites that they may be all of one colour lay them about one inch in thicknesse in the sieue when they haue stood halfe an houre or therabout they will growe whitish on the top let them yet remaine without stirring till the vppermost of them be
pulpe of Cheries Prunes Damsons c. all the yeare TAke of those kinde of cherries which are sharpin taste Quaere if the common blacke and redde cherrie will not also serue hauing in the ende of the decoction a little oyle of Vitrioll or Sulphur or some veriuice of soure grapes or iuice of Lemmons mixed therewith to giue a sufficient tartnesse pull off their stalks and boile them by themselues without the addition of any liquour in a caldron or pipken and when they begin once to boile in their owne iuice stir them hard at the bottom with a spattle least they burn to the pans bottom They haue boyled sufficiently when they haue caste off all their skins and that the pulp and substance of the cheries is grown to a thicke pap then take it from the fire and let it coole then diuide the stones and skins by passing the pulpe onely through the bottome of a strainer reuersed as they vse in cassia fistula then take this pulpe and spread it thin vpon glazed stones or dishes and so let it drie in the sunne or else in an ouen presently after you haue drawne your breade then loose it from the stone or dish keepe it to prouoke the appetite and to coole the stomacke in feuers and all other hote diseases Proue the same in all manner of fruit If you feare adustion in this worke you may finish it in hote balneo 46. How to dry all manner of plums or Cheries in the sunne IF it be a small fruite you must dry them whole by laying thē abroad in the hote sunne in stone or pewter dishes or Iron or brasse pannes turning them as you shall see cause But if the plum be of any largenesse slit each plum on the one side from the top to the bottome and then lay them abroad in the Sunne but if they be of the biggest sort then giue eyther plum a slit on each side and if the sun doe not shine sufficiently during the practice then dry them in an ouen that is temperately warme 47. How to keepe apples peares quinces wardens c. all the yeare drie PAre them take out the coares and slice them in thinne slices laying them to drie in the Sunne in some stone or metalline dishes or vpon high frame couered with course canuas now and then turning them and so they will keepe all the yeare 48. To make greene Ginger vpon sirup TAke Ginger one pounde pare it cleane steepe it in red wine and vinegar equally mixed let it stand so 12. dayes in a close vessell and euery day once or twice stir it vp and downe then take of wine one gallon and of vinegar a pottle seeth altogether to the consumption of a moitie or half then take a pottle of cleane clarified honey or more and put thereunto and let them boile well together then take halfe an ounce of saffron finely beaten and put it thereto with some sugar if you please 49 To make sucket of greene Walnuts TAke Walnuts when they are no bigger then the largest hasill nut pare away the vppermost greene but not too deepe then seeth them in a pottle of water till the water be sodden away then take so much more of fresh water and when it is sodden to the halfe put thereto a quart of vinegar and a pottle of clarified honie 50. To make conserue of prunes or Damsons TAke ripe Damsons put them into scalding water let them stand a while then boyle them ouer the fire till they breake then straine out the water through a colander and let them stand therin to coole then straine the damsons through the colander taking away the stones and skinnes then set the pulpe ouer the fire againe and put thereto a good quantitie of red wine and boile them wel to a stiffenesse euer stirring them vp and downe and when they bee almost sufficiently boyled put in a conuenient proportion of sugar stir all well together and after put it in your gally pots 51. To make conserue of strawberies FIrst seeth them in water and then cast away the water and straine them then boyle them in white wine and worke as before in damsons or else straine them being ripe then boyle them in wine and sugar till they be stiffe 52. Conserue of prunes or Damsons made another way TAke a pottle of damsons prick them and put them into a pot putting thereto a pinte of Rosewater or wine and couer your pot let them boile well then incorporate them by stirringe and when they be tender let them coole straine them with the liquor also then take the pulpe and set it ouer the fire and put thereto a sufficient quantitie of sugar and boile them to their height or consistencie and put it vp in gally pots or iarre glaffes 53. How to candie Ginger Nutmegs or any Roote or flowers TAke a quarter of a pounde of the best refined sugar or sugar candie which you can get powder it put thereto two spoonfuls of Rosewater dip therein your Nutmegs ginger rootes c. being first sodden in faire water till they bee soft and tender the oftner you dip them in your sirrup the thicker the candie will bee but it will be the longer in candying your sirrup must bee of such stiffnesse as that a droppe thereof beeing let fall vpon a pewter dish may congeale and harden being cold You must make your sirrup in a chafing dish of coales keeping a gentle fire after your sirup is once at his full height then put them vpon papers presently into a stoue or in dishes continue fire some ten or twelue dayes till you finde the candie hard and glistering like diamonds you must dip the red rose the gillow flower the marigold the borrage flower and all other flowers but once 5. The arte of comfetmaking teaching how to couer all kinds of seedes fruits o◠spices with sugar First of all you must haue a deep bottomed bason of fine cleane brasse or latton with two eares of Iron to hang it with two seuerall cords ouer a bason or earthen pan with hote coales You must also haue a broad pan to put ashes in hote coales vpon them You must haue a cleane latton bason to melt your sugar in or a faire brasen skillet You must haue a fine brasen ladle to let run the sugar vpon the seedes You must also haue a brasen slice to scrape away the sugar frō the hanging bason if neede require Hauing all these necessarie vessels instruments worke as followeth Choose the whitest finest and hardest sugar and then you need not to clarifie it but beate it onely into fine powder that it may dissolue the sooner But first make all your seedes verie cleane dry them in your hanging bason Take for euery two pounde of sugar a quarter of a pound of annis seedes or Coriander seedes and your Comfites will be greate enough and if you wil make them greater take halfe a pound more of sugar or one
delicate Spirite of each of the saide aromaticall bodies 4. Spirit of wine tasting of what vegetable you please MAcerate Rosemarie Sage sweet fennell seedes Marierom Lēmon or Orenge pils c. in spirit of wine a day or two and then distill it ouer againe vnlesse you had rather haue it in his proper colour for so you shall haue it vpon the first infusion without any farther distillation and some young Alchimists doe holde these for the true spirits of vegetables 5. How to make the water which is vsually called Balmewater TO euery gallon of claret wine put one pound of green balm Keep that which commeth first is clearest by it selfe and the second whiter sort which is weakest and commeth last by it selfe distill in a pewter limbeeke luted with paste to a brasse pot Drawe this in May or Iune whē the herb is in his prime 6. Rosa-solis TAke of the hearbe Rosa-solis gathered in Iuly one gallon pick out all the black moats from the leaues dates halfe a pounde Cinamon Ginger cloues of each one ounce graines half an ounce fine sugar a pound and a halfe red rose leaues greene or dryed foure handfuls steepe all these in a gallon of good Aqua Composita in a glasse close stopped with waxe during twentie daies shake it wel together once euerie two daies Your sugar must be powdred your spices brused onely or grosselie beaten your dates cut in long slices the stones taken awaie If you adde two or three graines of Amber greece and as much muske in your glasse amongst the rest of the ingredientes it will haue a pleasant smel Some adde the gum amber with coral and pearl finely poudred and fine leafe golde Some vse to boyle Ferdinando bucke in Rosewater till they haue purchased a faire deepe crimson colour and when the same is cold they colour their Rosa-solis and Aqua Rube a therewith 7. Aqua Rubea Take of muske sixe graines of Cinamon and ginger of each one ounce white sugar candy one pounde pouder the sugar and bruse the spices grossely binde them vp in a cleane linnen cloth and put them to infuse in a gallon of Aqua cōposita in glasse close stopped twentie foure houres shaking them togither diuers times then put thereto of turnesole one dram suffer it to stand one houre and then shake al together then if the colour like you after it is setled poure the cleerest forth into an other glasse but if you wil haue it deeper coloured suffer it to worke longer vppon the turnesole 8. Steeuens Aqua composita TAke a gallō of Gascoign wine of ginger galingale cinamō nutmegs graines Annis seeds fennel seeds and carroway seeds of each a dram of Sage mints red Roses Time Pellitorie Rosemary wild thime camomil lauender of each a handfull braie the spices small and bruise the herbs letting them macerate 12. houres stirring it now and then then distill by a limbecke of pewter keeping the first cleare water that cōmeth by it self so likewise the second You shal draw much about a pinte of the better sort from euery gallon of wine 9. Vsquebath or Irish aqua vitae TO euery gallon of good Aqua composita put two ounces of chosen liquerice bruised and cut into small peeces but first clensed from all his filth and two ounces of Annis seeds that are cleane bruised let them macerate fiue or sixe daies in a wodden Vessel stopping the same close and then draw off as much as will runne cleere dissoluing in that cleare Aqua vitae fiue or six spoonfuls of the best Malassoes you can get Spanish cute if you can get it is thought better then Malassoes then put this into another vessell and after three or foure daies the more the better when the liquor hath fined it self you may vse the same some adde Dates Raisons of the sun to this receipt those groundes which remaine you may redistill and make more Aqua composita of them of that Aqua cōposita you may make more Vsque bath 10. Cinamon-water HAuing a Copper bodie or brasse pot that will holde 12. gallons you may well make 2. or 3. gallons of Cinamon water at once Put into your body ouernight 6. gallons of conduit water and two gallons of spirit of wine or to saue charge two gallons of spirit drawne from wine lees Ale or lowe wine or sixe pound of the best and largest Cinamon you can get or else eight pound of the second sort wel brused but not beaten into pouder lute your Lymbeck begin with a good fire of wood coals till the vessel begin to distil then moderate your fire so as your pipe may drop apace and run trickling into the receiuer but not blow at anie time it helpeth much heerein to keep the water in the bucket not too hot by often change thereof it must neuer be so hot but that you may well indure your finger therein Then diuide into quart Glasses the spirit vvhich first ascendeth and vvherein you finde either no taste or a very small taste of the Cynamon then may you boldely after the spirit once beginneth to come strong of the cinamō draw vntill you haue gotten at the least a Gallon in the receiuer and then diuide often by halfe pintes and quarters of pintes least you drawe too long which you shall knowe by the faynte taste and milky coulour which distilleth in the ende this you must nowe and then taste in a spoone Now when you haue drawen so much as you finde good you may adde thereunto so much of your spirit that came before your Cinamon water as the same will well beare which you must find by your taste But if your spirit and your Cinamō be both good you may of the aforesaid proportion wil make vp two gallons or two gallons and a quarte of good Cinamon water Heere note that it is not amisse to obserue which glasse was first filled with the Spirit that ascended and so of the second thirde and fourth and when you mix begin with the last glasse first so with the next because those haue more taste of the Cinamon then that which came first and there fore more fit to bee mixed with your Cinamon water And if you meane to make but 8. or 9 pintes at once then begin but with the halfe of this proportion Also that spirit which remaineth vnmixed doth serue to make Cinamon water the second time This way I haue often proued found most excellent take heede that your Limbecke be cleane and haue no maner of sent in it but of wine or Cinamon and so likewise of the glasses sunnelles and pots which you shall vse about this worke 11. How to distill Isop thime lauender Rosemary c. after a new and excellent manner HAuing a large Pot containing 12. or 14 gallons with a Limbecke to it or else a copper body with a serpentine of 20 or 24. gallons and a copper heade beeing such a vessell as
is commonly vsed in the drawing of Aqua vitae fill two partes thereof with faire watet and one other thirde part with such hearbes as you woulde distill the hearbes being eyther moist or drie it skilleth not greatly whether let the hearbes macerate all night and in the morning begin your fire then distil as before in Cinamon water beeing carefull to giue change of waters to your colour alwaies as it needeth drawe no longer then you feele a strong and sensible taste of the hearb which you distill alwayes diuiding the stronger from the weaker and by this meanes you shall purchase a water farre excelling any that is drawen by a common pewter still you may also gather the oyle of each hearb which you shall finde fleeting on the top or summity of your water This course agreeth best with such herbs as are not in taste and will yeeld their oile by distillation 12 How to make the salt of hearbs BVrne whole bundles of dryed Rosemary Sage Isop in a cleane ouen and when you haue gathered good store of the ashes of the hearb infuse warme water vpon them making a strong and sharpe Lee of those ashes then euaporate that Lee the resideÌ„ce or setling which you finde in the bottoÌ„ therof is the salt which you seek for Some vse to filter this lee diuers times before euaporation that their salt may be the clearer and more transpareÌ„t This salt according to the nature of the hearb hath great effects in physicke 13. Spirit of hony PVt one part of honey to 5. parts of water when the water boileth dissolue your honey therein skimme it and hauing sodden an houre or two put it into a wodden vessell and when it is but bloud warme set it on worke with yeaste after the vsuall manner of Beere and Ale tun it and when it hath lyen some time it will yeelde his spirit by distillation as wine beer and ale will do 14. To distil Rosewater at Michaelmas and to haue a goâ—d yeeld as at any other time of the yeare IN the pulling of your Roses first diuide all the blasted leaues theÌ„ take the other fresh leaues and lay them abroad vpon your table or windowes with some cleane linnen vnder them let them ly 3. or foure houres or if they bee dewy vntil the dewe be fully vanished put these rose leaues in great stone pottes hauing narrowe mouthes and well leaded within such as the Goldfiners call their hookers serue to receiue their Aqua fortis bee the best of all others that I know and when they are well filled stop their mouthes with good corkes eyther couered all ouer with waxe or molten brimstone and then set your pot in some coole place and they wil keepe a long time good and you may distill them at your best leasure This waie you may distill Rosewater good cheape if you buy store of Roses when you find a glutte of them in the market wherby they are solde for 7. pence or 8. pence the bushell you then engrosse the flower And some hold opinion that if in the midst of these leaues you put some broken leauen and after fill vp the pot with Rose leaues to the top that so in your distillatioÌ„ of them you shal haue a perfect Rose vinegar without the addition of anie common vinegar I haue knowen Refeleaues kept well in Rondlets that haue been first well seasoned with some hote liquor and Roseleaues boiled togither and the same pitched ouer on the out side so as no aire might penetrate or pearce the vessell 15. A speedy distillation of Rosewater STampe the leaues and first distill the iuice being expressed and after distil the leaues and so you shall dispatch more with one Stil then others do with three or foure stils And this water is euerie way as medicinable as the other seruing in all sirrups decoctions c. sufficiently but not altogether so pleasing in smell 16. How to distill wine vinegar or good Aligar that it may bee both clear sharpe I Knowe it is an vsuall manner among the Nouices of our time to put a quart or two of good vinegar into an ordinary leadeÌ„ still and so to distill it as they do all other waters But this way I do vtterly dislike both for that heere is no seperation made at all and also because I feare that the Vinegar doth cary an ill touch with it either froÌ„ the leaden bottoÌ„ or pewter head or both And therefore I coulde wish rather that the same were distilled in a large bodie of glasse with a head or receiuer the same being placed in sande or ashes Note that the best part of the vinegar is the middle part that ariseth for the first is fainte and phlegmatick and the last wil taste of adustion because it groweth heauie toward the latter end and must be vrged vp with a great fire and therefore you must nowe and then taste of that which commeth both in the beginning towards the latter end that you may receiue the best by it selfe 17. How to draw the true spirit of reses and so of all other hearbs and flowers MAcerate the Rose in his own iuice adding thereunto being teÌ„perately warm a conuenieÌ„t proportion either of yeast or ferment leaue theÌ„ a few daies in fermentation till they haue gotten a stroÌ„g heady smel beginning to incline toward vinegar theÌ„ distill them in balneo in glass bodies luted to their helms happily a limbecke wil do better and rid faster and drawe so long as you find any sent of the Rose to come then redistill you haue purchased a perfect spirit of the Rose You may also ferment the iuice of Roses onelie and after distill the same 18. An excellent Rosewater VPon the top of your glasse bodie straine a haire cloth and vpon that lay good store of Roseleaues either drie or halfe drie and so your water will ascend verie good both in smell and in colour Distill either in balneo or in a gentle fire in ashes you may reiterate the same water vppon fresh leaues This may also be done in a leaden Still ouer which by reason of the breadth you may place more leaues 19. An excellent wvy to make the extract of all Vegetables EXpresse a good quantity of the iuice thereof set it on the fire and giue it onely a walme or two then it will grow cleere before it be cooled pour away the cleerest filter with a peece of cotton and then euaporate your filtred iuyce till it come to a thicke substance and thus you shal haue a most excellent extracte of the Rose Gilloflower c. with the perfect sent and taste of the flower whereas the common waie is to make the extracte eyther by spirit of wine faire water the water of the plant or some kind of menstruum 20. To make a water smelling of the Eglantine Gilloflowers c. DRie the hearbe or flower and distill the same in faire water in a limbecke draw no longer
it is cold dish it vp like Almond butter and so serue it 12. To make a Polonian sawsedge TAke the fillets of an hog chop them verie small with a handfull of red sage season it hot with Ginger and pepper and then put it into a great sheepes gut then let it lie three nights in brine theÌ„ boyle it and hang it vp in a chimney where fire is vsually kept and these sawsedges will last one whole yeare They are good for sallades or to garnish boyled meates or to make one relish a cup of wine 13. To make tender and delicate Brawne PVt collars of brawne in kettles of water or other apt vessels into an ouen heated as you would for houshold bread couer the vessels so leaue them as long in the ouen as you would doe a batch of bread A late experience amongst glentlewomen farre excelling the olde manner of boyling brawné in great huge kettles Quaere if putting your liquor hot into the vessels and the brawne a little boiled first if by this meanes you shal not giue greate expedition to your worke 14. Paste made of fish INcorporate the bodie of salt-fish Stock fish Ling or any fresh fish that is not full of bones with crums of bread flower Ising lasse c. and with proper spices agreeing with the nature of euerie seuerall fish and of that paste molde off the shapes forms of little fishes as of the Roch Dace Perch c. and so by arte you may make many little fishes out of one great and naturall fish 15. How to barrell vp Oysters so as they shall last for sixe moneths sweete and good and in their naturall taste OPeÌ„ your oisters take the licor of theÌ„ and mixe a reasonable proportion of the best white wine vineger you can get a little salt some pepper barrell the fish vp in small caske couering all the Oysters in this pickle and they will last a long time this is an excellent meanes to conuey Oysters vnto drie townes or to carie them in long voyages 16. How to keepe fresh Salmon a whole moneth in his perfect taste and delicacie FIrst seeth your Salmon according to the vsuall manner theÌ„ sinke it in apt and close vessels in wine vinegar with a braunch of Rosemarie therein By this means Vintners and Cookes may make profit thereof when it is scarce â—n the markets Salmon thus prepared may be profitably brought out of Ireland and sold in London or else where 17. Fish kept long and yet to eate shorte and delicately FRie your fish in oyle some commend Rape Oyle and some the sweetest Siuill Oyle that you canne get for the fish will not taste at all of the Oyle because it hath a watrish bodie oyle and water make no true vnity then put your fish in white wine vinegar and so you may keepe it for the vse of your Table any reasonable-time 18. How to keepe roasted Beefe a long time sweete and wholesome THis is also done in wine vinegar your peeces being not ouer great well and close barrelled vp this secret was fully proued in that honourable voyage vnto Cales 19. How to keepe powdered beefe fiue or six weekes after it is sodden without any charge WHen your beefe hath beene well thorowly powdred by tenne or twelue dayes space then seeth it throughly dry it with a cloth and wrap it in dry clothes placing the same in close vessels and Cupbords and it will keepe sweete sound two or three moneths as I am credibly informed from the experience of a kinde louing friend 20. A conceipt of the Authors how beefe may be carried at the sea with out that strong and violent impression of salt which is vsually purchased by long and extreme powdring HEere with the good leaue fauour of those curteous gentlewomen for whome I did principally if not only intend this litle treatise I will make bold to lanch a little from the shoare and trye what may bee done in the vaste and wide Ocean and in long and dangerous voyages for the better preseruation of such vsuall victuals as for want of this skill doe oftentimes meerely perish or else by the extreame pearcing of the salte doe lose euen their nutritiue strength and vertue if any future experience doe happen to controll my present conceipt let this excuse a scholler quòd in magnis est voluisse satis But now to our purpose let all the bloud bee first well gotten out of the beefe by leauing the same some nine or tenne dayes in our vsuall brine then barrell vp all the peeces in vessels full of holes fastening them with ropes at the sterne of the ship and so dragging them through the salte sea water which by his infinite change and succession of water will suffer no putrifaction as I suppose you may happily find your beefe both sweete and fauourie enough when you come to spend the same And if this happeÌ„ to fall out true vpon some triall thereof had then either at my next impression or when I shall bee vrged thereunto vpon any necessitie of seruice I hope to discouer the meanes also whereby euerie Shippe may carry sufficient store of victuall for her selfe in more close and conuenient cariages then those loose vessels are able to performe But if I may be allowed to carie either roasted or sodden flesh to the sea then I dare aduenture my poore credit therein to preserue for six whole moneths together either Beefe Mutton Capons Rabbets c. both in a cheape manner and also as fresh as wee doe now vsually eate them at our Tables And this I hold to be a most singular necessarie secret for all our English Nauie which at all times vppon reasonable termes I will bee ready to disclose for the good of my country 21. How to make sundry sorts of most daiâ—tie butter hauing a liuely taste of Sage Cinamon Nutmegs Mace c. THis is done by mixing a fewe drops of the extracted cyle of Sage Cinamon Nutmegs Mace c in the making vp of your butter for oyle and butter will incorporat and agree very kindely and naturallie together And how to make the said oyles with all necessarie vessels instruments other circumstances by a most plâ—ine familiar description See my Iewell house of Art and nature vnder the Title of distillation 22. How to make a larger and daintier Cheese of the same proportion of milk then is commonly vsed or knowne by any of our best dairiewomen at this day HAuing brought your milke into curds by ordinarie rennet either breake them with your handes according to the vsuall manner of other cheeses and after with a fleeting dish taking away as much of the whey as you can or els put in the curds without breaking into your moate let them so repose one houre or two or three and then to a cheese of two gallons of milk ad a waight of tenne or twelue pound which waight must
put them in an ouen when the breade is newly drawen closing vp the oven and so let them rest till morning Others content themselues with scaulding them in hotte liquor onely till they bee sweete 19. How to breake whites of Egs speedily A Figge or two shred in peeces and then beaten amongst the whites of egges will bringe them into an oyle speedily some breake them with a stubbed rod some by wringing them often through a spoonge 30. How to keepe flies from oyle peeces A Line limed ouer and strained about the crest of oyle peeces or pictures will catch they Flyes that woulde otherwise deface the Pictures But this Italian conceipt both for the rarenesse and vse thereof doth please me aboue all other viz Pricke a Cowcumber full oâ— barley cornes with the small spiring ends outward make little holes in the Cowcumber first with a wodden or bone bodkin and after put in the graine these being thicke placed will in time couer all the Cowcumber so as no man can discerne what strange plant the same should bee Such Cowcumbers are to bee hung vp in the middest of Summer r omes to drawe all the flies vnto theÌ„ which otherwise would flie vpon the Pictures or hangings 31. To keepe Lobsters Crafishes c. sweet and good for some fewe dayes THese kinds of fish are noted to be of no durabilitie or lasting in warme weather yet to prolong their dayes a little though I feare I shall raise the price of them by this discouerie amongst the fishmongers who onely in respect of their speedie decay doe now and then afford a peniworth in them if you wrappe them in sweete and course rags first moistened in brine and then burie these cloathes in Callis sand that is also kept in some coole and moist place I know by mine owne experience that you shall finde your labour well bestowed and the rather if you lay theÌ„ in seuerall clothes so as one doe not touch the other 32. Diuers excellent kinds of bottle Ale I Cannot remember that euer I did drinke the like sage ale at any time as that which is made by mingling two or three droppes of the extracted oyle of sage with a quart of Ale the same beeing well brued out of one pot into another and this way a whole Stand of sage ale is very speedily made The like is to bee done with the oyle of Mace or Nutmegs But if you will make a right gossips cup that shall farre exceed all the Ale that euer mother Bunch made in her life time then in the bottling vp of your best Ale tunne halfe a pinte of white Ipocras that is newly made and after the best receipt with a pottle of Ale stoppe your bottle close and drinke it when it is stale Some commend the hanging of roasted Orenges prickt full of Cloues in the vessell of Ale till you find the taste therof sufficieÌ„tly graced to your own liking 33. How to make wormewood wine verie speedily and in great quantity TAke small Rochell or Coniake wine put a few droopes of the extracted oile of wormwood therin brewe it togither as before is set down in bottle ale out of one pot into an other and you shall haue a more neate and wholesom wine for your body theÌ„ that which is solde at the Stillyard for right wormwood wine 34. rose-Rosewaâ—er and Roseuinegar of the colour of the Rose and of the Cowslep and violet vinegar IF you woulde make your rose-Rose-water and Rose vinegar of a Rubie color then make choise of the crimson veluet coloured leaues clipping away the whites with a paire of sheeres being through dryed put a good large handful of them into a pinte of Damaske or red rosewater stop your glasse wel set it in the sun til you see that the leaues haue lost their colour Or for more expedition you may pecforme this worke in balneo in a few houres and when you take out the olde leaues you may put in fresh till you finde the color to please you Keep this rose-Rosewater in glasses very well stopt the fuller the better What I haue said of Rosewater the same may also be intended of Rose vinegar violet marigolde and cowslep vinegar but the whiter vinegar you chuse for this purpose the colour therof will be the brighter and therefore distilled Vinegar is best for this purpose so as the same bee warily distilled with a true diuision of parts according to the maner expressed in this booke in the distillation of vinegar 35. To keepe the iuice of Oranges and Lemmons alâ— the yeare for sauce Iuleps and other purposes EXpresse their iuyce and passe it through an Ipocrasse bagge to clarifie it from his impurities then fill your glasse almost to the top couer it closely and let it stand so till it haue done boyling then fill vp your glasse with good sallet oyle and set it in a coole closet or butterie where no Sun commeth the aptest glasses for this purpose are straight vpright ones like to our long beere glasses which would bee made with little round holes within two inches of the bottome to receiue apt fawcets so the grounds or lees would settle to the bottome and the oyle would sinke downe with the iuice so closely that all putrefaction would be auoyded or in steede of holes if there were glasse pipes it were the better readyer way because you shall hardly fasten a fawcet well in the hole You may also in this manner preserue many iuyces of hearbes and flowers And because that profite and skill vnited do grace each other if curteous Ladies you will lend eares and followe my direction I will heere furnish a great number of you I woulde I coulde furnish you all with the iuice of the best ciuill Orenges at an easie price About Alhallontide or soone after you may buy the inward pulpe of ciuill OreÌ„ges wherin the iuice resteth of the comfetmakers for a small matter who doe onely or principally respect their rindes to preserue and make Orengeadoes with all this iuice you may prepaire and reserue as before 36. Howe to purifie and giue an excellent smell and taste vnto sallet oyle PVt sallet Oyle in a Vessell of wood or earth hauing a hole in the bottom to euery 4 quartes of water adde one quarte of oyle and with a woodden spoone or spattle beate them well togither for a quarter of an houre then let out the water preuenting the oyle from issuing by stopping of the hole repeate this worke two or three times and at the last you shall finde your oile wel clensed or clarified In this maner you may also clarifie capons grease being first melted and workinge with warm vvater All this is borrowed of M. Bartholomaeus Scapius the Maister Cook of Pope Pius Quintus his priuie kitchen I thinke if the last agitation were made in Rosewater wherin also cloues or Nutmegs had been macerated that so the oyle woulde bee yet more pleasing Or if you set a Iar