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-water then strew it over with this Sugar Candy so thick as the Gum
ariseth and save it as you do the Neats-foot Oyl then take of Issop Time Camomile Rosemary and six leaves of red Sage of all the quantity of a handful and when you have got as much Oil as you can then boil the Herbs in it for a quarter of an hour then strain it and keep it in a Gally-pot or Glass the quantity of a small Nut will go a great way you must strip the Rosemary and Time upwards and be sure you put in none of the stalks put in as much Sothernwood-tops and of Lavender Cotton as you did of each of the other Herbs and boil them with the other keep it well from the Air. An excellent Glister to Cool and Bind Take a quart of new Milk and a handful of Knot-grass as much of Bramble as much of small Plantain boil these together in the Milk then strain it and put in six penny weight of Bolearmoniack and administer it blood-warm For the running-Gout or any hot Tumor Take Mallows Violet leaves Marsh-Mallows Melilot of each two handfuls Linseeds beaten two ounces Crumbs of Bread as much boil these in Milk and make a Poultis therewith then put into it a little Oil of Roses and apply it to the grieved place very warm twice a day To Cure a Deafness which is caused by the stoppage of the Ears by wax If it hath been long then drop into the Ear a little of Bitter-Almonds warmed for a week together every Night when the Party is in Bed then take a little warmed Sack with as much of the best white anniseed-Anniseed-water and seringe the Ears with it once a day for three days together and keep them stopped with black Wool If they have been deaf but a little while then the Wine with the Anniseed-water will be sufficient without the Oil of Almonds For the falling down of the Mother Take Smiths Water and Oaken leaves or the Bark of Oak and boil them well in a Pewter dish close covered then strain it through a Cloth wet Cloaths therein and apply them hot two or three times in a Night when you go to Bed Thus do for a week together and keep your self warm in the day time A most excellent Plaister for the Gout wherewith a Gentleman as I knew was Cured after all the Chirurgions had given him over Take half a pound of un-wrought Wax half a pound of Rosin one ounce of Olibenum four ounces of Letharge of Gold three quarters of a pound of White-lead finely beaten and searced then take a pint of Neats-foot Oyl set it on the fire with the Wax and Rosin and when it is melted put thereto the other powders and stir it fast with a stick till you find it be enough so make it up in Rouls and keep it for your use and when you feel any pain apply it upon linnen For the biting of a Mad-dog taught by Doctor Mathias Take of Rue of Garlick of scraped Pewter of each two ounces of Venice-Treacle one ounce of Muscadine one quart put all these into it stop it close and boil it in a Kettle of water for the space of two hours then pour off the clearest and apply some of the dregs to the place bitten and give the Patient two spoonfuls to drink of the Liquor Morning and Evening for nine days together This never failed Man nor Beast To make the Oil of Charity Take Rosemary Sage Lavender Camomile the lesser Valerian of each one handful cut them small and put them into Oyl-Olive let it be very thick with the Herbs let it infuse seven daies in the Sun then take the Glass wherein they are and wind about the bottom a little Hay and set it into a Kettle of seething Water and let it stand two hours then strain it out and put in Herbs and do as before so do three times then put in Valerian alone and do as before then strain it and let the Oyl settle keep the clearest for Christians and the grounds and Herbs for Beasts The Vertues It healeth green-Wounds and Bruises if inwardly Take a spoonfull of the clearest Oil in a little warm Posset-drink and go to Bed and sweat after it It cureth the Tooth-ach if it comes of a cold Rheum dipping Clothes in it and â—ay to the Cheek It is good for all Aches that come of Cold. It is good for Deafness if it be dropped into the Ear warm if first the head be carefully opened with the stream of red-Sage and Milk boiled together It will also Cure or knit together a broken Rib. To Cure a Timpany Proved by me Take shell-Snails crack their shells and take them off then put the Snails into a Cullender for a little while to drain then beat them in a Wooden-Boul or Mortar till you find they are well beaten then warm it a little in a stone-Pan and spread it upon Sheeps-leather and lay it all over the Belly when the Party goes to Bed and bind it on the next Moâ—ning take it off and lay in the stead thereof a warm Cloth Thus do three Nights together To make the Black-water to Cure a Thistolow Woolf Noli me tangere or any Tetter or Scald or any other Sores Take the fattest Wool about the Cod of a Sheep dry it in an Oven after Houshold-Bread is drawn then beat it into fine powder put to it a sufficient quantity of white Rose-water with a little Mercury sublimate and so apply it to the grieved places by wetting linnen Rags and lay it on warm A most excellent Diet-drink for any Disease caused by sharp or foul Humors Take Sasa-perilla 4 ounces Sasafras-wood 4 ounces and China-root 1 ounce 4 handfuls of Egrimony 4 handfuls of Colts-foot 4 handfuls of Scabions 2 penny worth of Marsh-Mallow-root one handful of Betony 1 handful of Ladies-mantle 1 handful of Sanicle and 1 root of Columbine shread the Roots abovesaid and put them together with the Herbs into three gallons of Running-water boil it to two Gallons then strain it and put to the water one gallon more of Water and boil it until it be half consumed then strain this drink and put thereto one pottle of Whitewine and one pint and half of Hony boil it a little again and scum it very clean then take it from the fire and put in two ounces of Sena and three quarters of an ounce of Rubarb drink a draught thereof Morning and Evening It is good for Dropsie and Scurvy For a Film in the Eye Take English Hony and the Marrow of a Goose wing of each a like quantity warm them together and lay them on the Eyelid with a Feather and let it go into the Eye dress it twice a day till it be well It will cure those films which do come of the small Pox. To Cure sore Nipples or for abruise which comes by a fall Take Persley and shred it and boyl it in Cream till you see an oil on the top of it then take that oil and boil with a little
Loaf Sugar and so apply it For the Stone and Choler Half an ounce of Cassia in the Cane taken from the point of a knife and presently after it half an ounce of Manna dissolved in Posset-drink and two hours after that drink Lemmon Posset-drink This you must do three days together To make Thistolow Water Take of Bolearmoniack four ounces Camphire four ounces white Coperus one ounce slice the Camphire thin and beat the Coperus fine then boil them two together in an Earthen-Pan never used they will melt of themselves without any thing to them when they are melted stir them together with a little stick till they are hard then beat them in a Mortar to a powder and then beat your Bolearmoniack and mix with them very well and keep it tied up in a bladder it will keep seven years when you use of it take a quart of Spring-water and make it boiling hot then put in one good spoonful of the powder and stir it about and when it is cold put it into a Glass and cover it When you dress any Wound or Thistolow with it you must warm it very hot and bath the place well with it then double some soft Rags and wet them in it having before a little Hony in the heating of it so lay on your wetted Rags and bind them on thus do twice a day till it be well This heals very fast if the Wound be fit to be healed but if there be any inflammation in it it is not for it If you use it for the Eyes you must warm it and drop it in I did Cure a Gentlewoman of a Thistolow in the Eye with it which she had by the Small-Pox And several sore Legs I have Cured with it It is very good for the Itch and for Gald-Horse backs only you must double your quantity of powder and always put in Hony when you heat it for that doth cleanse and help to heal For Rheum in the Eyes Dragons-blood Bole-armoniack and Mastick beaten and searst of each a like quantity mix them with the white of an Egg well beaten then spread it on a piece of Leather and lay it on the Forehead from one Temple to another and let it lie till you be Cured which with Gods blessing will be in three days To stench Bleeding at the Nose or in Wounds Take of Frankinsence one dram Aloes half a dram beat them into fine powder then beat the white of an Egg and mix with it let it be of the thickness of Hony dip the wool of a Hare in it and apply it to the Wound and bind it on if to the Nose spread it upon a linnen Cloth and lay it to it For Kibed Heels Take the Wool of a Cony and the white of an Egg beaten together and spread it upon a linnen Cloth and lay it on but if they are broken then take a live-Mouse and flea it and lay the skin on while it is warm For the Rickets in Children Take of the inner Bark of Ivy the inner Bark of Ash Harts-tongue leaves branches of Tamerisk boil them in sour Gallons of middle-Wort and put in so many of Hops as you think will keep it when it is cold enough work it up with Yeast as you do other drink have one Vessel under another and let the Child drink no other drink for a quarter of a year I have cured many with this drink and a Plaister of Paracelsus upon Sheeps leather to the small of the back An excellent Remedy for the Stone Take White-wine and quench a black Flint in it five several times then sweeten it with Sirrup of Marsh-Mallows and take it Morning and Evening for three days An excellent Cordial Electuary Take of Conserve of Sage-flowers Rosemary-flowers Marigold-flowers and of red-Roses of each one ounce mix them together with one ounce of Sirrup of Clove-gilly flowers and six sheets of leaf-Gold keep it in a Gally-pot and take every night when you go to bed as much as a little Walnut It is very good for any weak Body For the Bloudy-Flux or other Loosness Take two or three Races of Ginger and slice them thin and lay some of them ever a Chaffing-dish of Coals then sit over the heat and smoak of it and take heed you catch no Cold Do this Morning and Evening for three or four days For the Worms in Children Take of the tops of unset-Leeks with the lower part also of them one handful as much of the tops of Wormwood chop them small then set them on the fire with a little fresh Butter and a little Whitewine Vinegar and boil them till the Herbs be soft and that it be reasonable thick then put it between two linnen Clothes sewed like a Bag and lay it warm all over the belly of the Child at Night and bind it on with a Cloth The next Morning take it off and put a warm Cloth instead thereof Thus do three or four Nights together and it will cause them to void the Worms It doth also draw Wind and infection out of the Body To make a black Salve very good for Corns or for any Sore old or new Take a pint of sallad Oyl and half a pound of Red-lead and put them into a skillet that will hold three pints or near for fear of boyling over stir it all the while and let it boil softly till you perceive it to look black and that it leave boiling and doth smoak then take it from the fire and let it stand till it be quite cold then warm the bottom of the Skillet and turn it out An excellent Water for a Canker in the Mouth or for any Sore Take of Rosemary Sage Plantain and Scurvy-grass of each one handful one little branch of Herb of Grace and a little Sweet-bryer boil these in a quart of Water and a quart of white-White-wine and put therein a bright shining Sea-coal as big as an Egg one that was never burned let them boil softly over a slow-fire close covered till half be consumed then strain it out and put in some Roach-allom make it sharp with it then make it very sweet with Hony and set over the fire again till it be boyling hot then when it is almost cold put it into a Glass-bottle and keep it for use When you use it wash your Mouth with it very hot three or four times in a day and then take a little warm Hony in your Mouth to ease the smart Bath-Wounds with it very hot and well then dip linnen Clothes in warm Hony and lay on Dress it twice a day A very sine Poultis to lay on any Sore to take the inflammation out of it or to lay to a sore Breast to break or to dissolve it if it will not break It will also heal it if broken Take a quart of Milk and boil it with two slight handfuls of Oatmeal and one good handful of white-Lilly leaves I mean the green leaves of the white Lillies
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