in the eye â—ake a good handfull of Marigold plants a handfull of Fennell as much of May-weed beate them together then straine â—hem with a pint of beere then put it into a pot and stop it â—lose that the strength may not goe out then let the offended party drinke thereof when he is in bed and lie of that side on which the pearle is and drinke of it likewise in the morning next his heart when he is risen For paine in the eyes take Milke when it comes new from â—he Cowe and hauing fill'd it into a cleane vessell couer it with a pewter dish and the next morning take off the dish and you shall see a dew vpon the same and with that dew wash the pained eyes and it will ease them For dimme eyes take Wormewood beaten with the gall of â— Bull and then straine it and annoynt the eyes therewith â—nd it will cleare them exceedingly For sore eyes or blood-shotten eyes take the white of an â—gge beaten to oyle as much Rose-water and as much of the â—â—ice of House-leeke mixe them well together then dippe â—at pleageants of flaxe therein lay them vpoÌ„ the sore eyes â—nd as they drye so renew them againe and wet them and â—hus doe till the eyes be well For watery eyes take the iuice of Affodill Mirrhe and Saffron of each a little mixe it with twice so much white wine then boyle it ouer the fire then straine it and wash the eyes therewith and it is a present helpe For a Canker or any sore mouth take Cheruile and beate it â—o a salue with old ale and Allum water annoint the sore â—herewith and it will cure it For any swelling in the mouth Take the iuice of Wormewood Cammomill and Shirwitt and mixe them with hony â—nd bath the swelling therewith and it will cure it For the Quinsie or Quinarie giue the party to drinke the hearbe Mouseare steept in ale or beere looke where you see a Swine rubbe himselfe and there vpon the same place rubbe a slate stone and then with it slate all the swelling and it will cure it If you would not be drunke take the pouder of Betany Coleworts mixt together and eate it euery morning fasting as much as will lie vpon a sixpence and it will preserue a man from drunkennes To quicken a mans wits spirit and memory let him take Langdebeefe which is gathered in Iune or Iuly and beating it in a cleane morter Let him drinke the iuyce thereof with warme water and he shall finde the benefit If a man be troubled with the Kings euill let him take the red docke seeth it in wine till it be very tender then straine it and so drinke a good draught thereof and he shall finde great ease from the same especially if he doe continue the vse thereof Take Frankinsence Doues dung and Wheate flower of each an ounce and mixe them well with the white of an egge then plasterwise apply it where the paine is The oyle of Lyllyes if the head bee annoynted therewith is good for any payne therein Take Rewe and steepe it in Vynegar a day and a night the Rewe being first well bruised then with the same annoynt the head twice or thrice a day Take the white of an egge and beate it to oyle then put to it Rosewater and the pouder of Alablaster then take flaxe and dippe it therein and lay it to the temples and renewe it two or three times a day Take Agrymonie and bruise it and plasterwise apply it to the wound and let the party drinke the iuyce of Bettanie and it will expell the bones and heale the wound Take the leaues of Agrymonie boyle theÌ„ in hony till it be â—hicke like a plaister and then apply it to the wound of the â—ead warme Take a table napkin or any lynnen cloath and wet it in â—old water and when you goe to bed apply it to the swelâ—â—ng and lie vpright thus doe three or foure times in a night â—nd the swelling wasts Take two or three docke roots and as many daysie roots â—nd boyle them in water till they be soft then take them out of the water and boyle them well ouer againe in oyle Olyue â—â—en strayne them through a cleane cloath and anoynt the â—ayned tooth therewith and keepe your mouth close and â—t will not onely take away the payne but also ease any meâ—rem or griefe in in the head Take a sawcer of strong vinegar and two spoonefulls of â—he pouder of Roch allem a spoonefull of white salt and a â—poonefull of hony seeth all these till it be as thinne as water â—hen put it into a close viall and keepe it and when occasion â—erues wash your teeth therewith with a rough cloath and â—ub them soundly but not to bleed Take summe of the elder tree or the aples of oake trees â—nd with either of these rub the teeth gummes and it will â—oosen them so as you may take them out Take Sage and salt of each alike and stampe them well â—ogether then take it till it be hard and make a fine pouder â—â—ereof then therewith rub the teeth euening and morning â—nd it will take away all yellownes First let them blood then take Harts horne or Iuorie and â—ed Pympernell and bruise them well together then put it inâ—o a linnen cloath and lay it to the teeth it wil fasten them Take the iuyce of Louage and drop it inâ—o the eare and it cure any venome and kill any worme earewigge or other vermine Take two ounces of comine and beate it a morter to fine pouder then boyle it in wine from a pottell to a quart then drinke thereof morning and euening as hot as you caâ— suffer it or otherwise take an ounce of wild time and being cleane washed cut it small and then pouder it then put to it halfe an ounce of peper in fine pouder and as much comyne myxe them all well together and boyle them in a pottell of white wine till halfe be consumed and after meate but not before vse to drinke thereof hot also once in the afternoone and at your going to bed and it will purge the breath Take red nettles and burne them to pouder then add as much of the pouder of pepper and myxe them well together and snuffe thereof vp into the nose and thus do diuers times a day Take old ale and hauing boyld it on the fire and clensd it ad thereto a pretie quantitie of lyfe hony and as much allom then with a serryndge of such like wash the sores therewith very warme Take a gallond of running water and boyle it to a pottell then put to it a handfull of red sage a handfull of Cellodyne a handfull of honysuckles a handfull of woodbine leaues and flowers then take a
and stop it very close â—hen giue the sicke to drinke thereof morning and euening Take the stalke of of Saint Mary Garbycke and burne it or â—â—y it vpon a hot tyle stone vntill it bee very drye and then â—eate it into pouder and rub the sore therewith till a bee â—hole Take wooll in the walkmyll that commeth from the cloth and flyeth about like downe and beate it into pouder then â—ake thereof the white of an egge and wheate flower and â—tampe them together then lay it on a linen cloath or lynt â—pply it to the bleeding place and it will stanch it If a man bleed and haue no present helpe if the wound be â—n the foote bind him about the ankle if in the legges bind â—im about the knee if it be on the hand bind him about the wrist if it be on the arme bind him about the brawne of the arme with a good lyst two or three and the blood will presently stanch Take good store of Cynamon grated and put it into posset ale very hot and drinke it and it is a present cure Take a gallond of running water and put to it as much salt as will make the water salt as the sea water then boyle it a good while and bath the legges therein as hot as may bee suffered For the dropsie take Agnus castus Fenell Affodill darkâ— wall woort Lupins and worme wood of each a handfull and boyle them in a gallon of white wine till a fourth part bee cosumed then straine it and drinke it morning and euening halfe a pinte thereof and it will cure the dropsie but you must be carefull that you take not Daffodill for Affodill For paine in the spleene take Agnus Castus Agrymony Anyseeds Centuary the great and Worme-wood of each a handfull and boyle them in a gallon of white wine then straine it and let the patient drinke diuers mornings together halfe a pint thereof and at his vsuall meales let him neither drinke Ale Beere nor wine but such as hath had the hearbe Tamoriske steeped in the same or for want of the hearbe let him drinke out of a cup made of Tamoriske wood he shall surely finde remedie For any paine in the side take Mugwort and red Sage and drie them betweene two tile stones then put it in a bagge and lay it to your side as hot as can be indured To helpe him that is exceeding fat pursie and short breathed take hony clarified bread vnleauened and make toasts of it and dippe the toasts into the clarified hony and eate this diuers times with your meate Take a lumpe of yron or steele and heate it red hot and quench it in Wine then giue the Wine to the sicke party to drinke Take Fenell seeds and the roots boyle them in water and after it is cleansed put to it hony giue it the party to drinke then seeth the hearbe in oyle and wine together and plaister wise apply it to the side Make a plaister of worme-wood boyled in oyle or make an oyntment of the Iuice of Worme-word of Vinegar armonyake waxe and oyle myxt and melted together and annoynt the side therewith either in the sun or before the fire Take the pouder of Galingall and mixe it with the iuice of Borage and let the offended party drinke therein sweete wine Take Rosemary and Sage of each an handfull and seeth them in white wine or strong ale and then let the patient drinke it luke warme Take the iuice of Fenell myxt with hony and seeth them both together till it be hard and then eate it Euening and Morning and it will consume away the fatnesse For the wind Collicke which is a disease both generall and â—ruell there be a world of remidies yet none more approâ—ed then this which I will repeate you shall take Nutmegs sound and large and diuide them equally into foure quarters the first morning as soone as you rise eate a quarâ—er thereof the second morning eate two quarters and the third eate three quarters and the fourth morning eate a whole Nutmegge and so hauing made your stomacke and â—ast familiar therewith eate euery morning whilst the Colâ—icke offendeth you a whole Nutmegge drie without any composition and fast euer an howre at least after it and you shall find a most vnspeakeable profit which will arise from the same For the wind Collicke take a handfull of cleane wheate meale as it commeth from the mill and two egges and a little wine-vinegar and a little Aquauitae and mingle them all together colde and make a cake of it and bake it on a gridyron with a soft fire and turne it often and tend it with basting of aquauitae with a feather then lay it somewhat higher then the paine is rather then lower For the Lask or extreame scowring of the belly take the seeds of the wood-rose or bryar-rose beate it to pouder and mixe a dramme thereof with an ounce of the conserue of sloes and eate it and it will in short space bind and make the belly hard For the bloody-flux take a quart of Red wine and boyle therein a handfull of Shepheards-purse till the hearb bee very soft then straine it and ad thereto a quarter of an ounce of Cynamon and as much of dryed Tanners barke taken from the ouze and both beaten to fine pouder then giue the party halfe a pinte thereof to drinke morning and euening it being made very warme and tt will cure him To stay a sore laske take Plantane water and cinamon finely beaten and the flowers of Pomgranats and boyle them well together then take Sugar and the yolke of an egge make a caudle of it and giue it the grieued party For the flixe take a Stags pizzell dried and grated and giue it in any drinke either in beere ale or wine and it is most soueraigne for any flixe whatsoeuer To rule the worst bloody Flix that may be take a quart of red-wine and a spoonefull of Commin-seede boyle them together vntill halfe bee consumed then take knot-grasse and Sepheards purse and plantane and stampe them seuerall and then straine them take of the iuice of each of them a good spooneful and put theÌ„ to the wine and so seeth theÌ„ againe a little Then drinke it luke-warme halfe ouer-night and halfe the next morning and if it fall out to be in winter so that you cannot get the hearbes then take the water of theÌ„ distilled of each three spoonefuls and vse it as before For extreame costiuenesse or binding in the body so as a man cannot auoid his excrements take Anniseeds Fenâ—â— crâ—ete Linseed and the powder of Pyonie of each halfe an ounce and boyle them in a quart of white wine and drinke â— good draught thereof and it will make a man goe to the stoole orderly and at great ease For wormes in
as she can the more the better as earely as she can Otherwise for this sicknesse take Isop Fennell and Peny-royall of these three one good handfull take two ounces of Currants seeth these in a pint of faire water to the halfe then straine the hearbs from the liquor put therto two ounces of fine sugar and two spoonefuls of white wine vinegar and let the party drinke euery morning foure spoonefuls thereof and walke vpon it To increase a womans milke you shall boyle in strong posset ale good store of Colworts cause her to drinke euery meale of the same also if shee vse to eate boyled Colworts with her meate it will wonderfully increase her milke also To drie vp womans milke take red sage hauing stampt it and strayned the iuice from the same adde thereunto as much wine vinegar and stirre them well together then warming it on a flat dish ouer a few coales steepe therein a sheete of browne paper then making a hole in the midst therof for the nipple of the brest to goe through couer all the brest ouer with the paper and remoue it as occasion shall serue but be very carefull it be laid very hot to Some are of opinion that for a woman to milke her brests vpon the earth will cause the milke to dry but I referre it to triall To helpe womens sore breasts when they are swelled or else inflamed Take violet leaues and cut them small and seeth them in milke or running water with wheate bran or wheate bread crummes then lay it to the sore as hot as the party can indure it If a woman haue a strong and hard labour Take foure spoonefull of another womans milke giue it the woman to drinke in her labour and shee shall be deliuered presently If a woman by mischance haue her child dead within her shee shall take Vitander Felwort and Penyroyall and stampe them and take of each a spoonefull of the iuice and mixe it with old wine and giue it her to drinke and shee shall soone be deliuered without danger To make a woman apt to conceiue let her either drinke Mugwort steeped in her wine or else the pouder thereof mixed with her wine as shall best please her tast Take the pouder of Corrall finely ground and eate it in a reare egge and it will stay the flux Against the flowers with-holden in women make a pessary of the iuyce of Mugwort or the water that it is sodden in and apply it but if it be for the fluxe of the flowers take the iuice of plantane and drinke it in red wine Take a Fomentation made of the water wherein the leaues and flowers of Tutson is sodden drinke the superfluities of the matryx it clenseth the entrance but this hearb would be gathered in haruest if a woman haue paine in the matrix set on the fire water that Amomum hath been sodden in and the dewition make a pessarye and it will giue ease Take two or three egges and they must bee neither rost nor raw but betweene both and then take butter that salt neuer came in and put it into the egges and supp them off eate a peece of browne bread to them drinke a draught of small ale Take the root of Aristoloâ—hia rotunda and boyle it in wine and oyle and make a fomentation thereof and it helpe Take the budds and tender crops of Bryonye and boyle them in broth or pottage and let the woman eate thereof it is soueraine Take Mugwort motherwort and mynts the quantitie of a handfull in all seeth them together in a pint of Malmsey and giue her to drinke thereof two or three spoonefull at a time and it will appease her swounding Take henbane stamped and mixt with vinegar and apply it plaister wise ouer all the forehead and it will cause sleepe Take Sage Smallage Mallowes and plantane of each an handfull beate them all well in a morter then put to them oatemeale and milke and spread it on a fine linnen cloth an inch thicke and lay it to the brest or brests or otherwise take white bread leauen and straine it with creame put thereto two or three yolkes of egges salt oyle or oyle of Roses and put it vpon a soft fire till it bee luke warme and so apply it to the brest For morphew whether it be white or blacke take of the Lethargie of gold a dram of vnwrought brimston two drams beate them into fine powder then take of the oyle of Roses and swines grease of each a like quantitie and grind them all together with halfe a dramme of camphyre and a little vinegar and annoynt the same therewith morning and euening To breede hayre take Southerne-wood and burne it to ashes and mixe it well with common oyle then annoynt the balde place therwith morning aud euening it will breede hayre exceedingly For the gout take Aristolochia rotunda Althea Bettâ—nie and the roots of wild Neepe and the roots of the wild Docke cut in peeces after the vpper rind is taken away of each a like quantitie boyle then all in running water till they be soft and thicke then stampe them in a morter as small as may be and put thereto a little quantitie of chymney soot and a pint or better of new milke of a Cow which is all of one entire colour as much of the vrine of a man that is fasting and hauing stirred them all well together boyle them once againe on the fire then as hot as the party can suffer it apply it to the grieued place and it will giue him ease For the Syatica take of mustard seede a good handfull and as much in waight of hony and as much in waight of figges and crummes of white bread halfe so much then with strong vinegar beate in a morter till it come to a salue then apply it to the grieued place and it will giue the grieued party ease so will also a plaister of Oxicrotium if it be continually warme vpon the same To helpe all manner of swellings or aches in what part of the body soeuer it be or the stinging of any venomous beasâ— as Adder Snake or such like take horehound smallage porrets small mallowes and wild tansey of each a like quantitie and bruise them or cut them small Then seeth them altogether in a pan with milke oatemeale and as much Sheepes suet or Deares suet as an hens egge and let it boyle till it bee a thicke plaister then lay it vpon a blew woolen cloath and lay it to the griefe as hot as one can suffer it For any swelling in the legges or feete take a good handfull of water cresses and shread them small and put them in an earthen pot and put thereto thicke wine lees and wheate branne and sheepes suet of each of them a like quantitie and let them
water in a vessell of gold or siluer the vertues of this water are these first it expelleth all rhumes and doth away all manner of sicknes from the eies and weares away the pearle pin and webbe it draweth againe into his owne kinde the eie-lids that haue been bleared it easeth the ache of the head and if a man drinke it maketh him looke young euen in old age besides a world of ohter most excellent vertues 6 Take the Gold-smiths stone and put it into the fier till it bee red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beat it small and clense it as cleane as you may and after set it in the sunne with the water of Fennell distilled and Veâ—uine Roses Celladine and Rew and a little Aquauite and when you haue sprinkled it in the water nine times put it then in a vessell of glasse and yet vpon a reuersion of the water distill it till it passe ouer the touch foure or fiue inches and when you will vse it then stirre it all together and then take vp a drop with a feather and put it on your naile if it abyde it is fine and good then put it in the eie that runneth or annoynt the head with it if it ake and the temples and beleeue it that of all waters this is the most pretious and helpeth the sight or any paine in the head The water of Cheruyle is good for a sore mouth The water of Callamynt is good for the stomacke The water of Planten is good for the fluxe and the hot dropsy Water of Fennell is good to make a fat body small and also for the eies Water of Violets is good for a man that is sore within his body and for the raynes and for the liuer Water of endiue is good for the dropsy and for the iaundyse and the stomacke Water of Borage is good for the stomacke and for the illica passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for the heary ago and all inward sicknesses Water of Radish drunke twice a day at each time an ounce or an ounce and a halfe doth multiply and prouoke lust and also it prouoketh the tearmes in women Rosemary water the face washed therein both morning and night causeth a faire and cleere countenance also the head washed therewith and let dry of it selfe preserueth the falling of the haiâ—e and causeth more to growe also two ounces of the same drunke driueth venome out of the body in the same sort as Methridate doth the same twice or thrice drunke at each time halfe an ounce rectifieth the motherâ— and it causeth womeÌ„ to be fruitful when one maketh a Bath of this decoction it is called the Bathe of life the same drunke comforteth the heart the brayne and the whole body and clenseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickly and hath all the vertues of Balme Water of Rew drunke in a morning foure or fiue daies together at each time an ounce purifieth the flowers in women the same water drunke in the morning fasting is good against the gryping of the bowels and drunke at morning and at night at each time an ounce it prouoketh the termes in women The water of Sorrell drunke is good for al burning pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it â—laketh thirst it is also good for the yellow Iaundise being taken sixe or eight daies together it also expelleth heate from the liuer if it be drunke and a clothe wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is drie then wet another and apply it and thus doe three or foure times together Lastly the water of Angelica is good for the head for inward infection either of the plague or pestilence it is very soueraigne for sore breasts also the same water being drunke of twelue or thirteene daies together is good to vnlade the stomacke of grosse humors and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraine medicine for the gout by bathing the diseased member much therein Now to conclude and knit vp this chapter it is meete that our huswife know that from the eight of the kallends of the moneth of aprill vnto the eight of the Callends of Iuly all manner of hearbes leaues are in that time most in strength and of the greatest vertue to be vsed and put in all manner of medicines also from the eight of the Callends of Iuly vnto the eight of the Callends of October the stalks stems and hard braunches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the callends of October vnto the eight of the Callends of Aprill all manner of roots of hearbs and plants are the most of strength and vertue to be vsed in all manner of medicines To make an excellent sweet water for perfume you shall take of Basill mints Mariorum Corne flagge roots Isop Sauory Sage Balme Lauender and Rosemary of each one a handfull of Cloues Cinamon and Nutmegges of each halfe an ounce then three or foure Pome-citrous cut into slices infuse all these into Damaske-rose water the space of three daies then distill it with a gentle fire of Charcole then when you haue put it into a very clean glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fine Lawne and then hang it within the water This being either burnt vpon a hot pan or else boiled in perfuming pannes with Cloues Bâ—y leaues and Lemmon pils will make the most delicatest perfume that may be without any offence and will last the longest of all oâ—her sweet perfumes as hath been found by experience To perfume gloues excellently take the oyle of sweet Almonds oyle of Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them altogether and grind them vpon a painters stone and then annoint the gloues therewith yet before you annoint them let them be dampishly moistned with Damaske Rose water To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues half peny-worths of each and take two spunges and warme one of them against the fire and rubbe your Ierkin therewith and when the oyle is dryed take the other spunge and dippe it in the oyle and rub your Ierkin therewith til it bee dry then lay on the perfume before prescribed for gloues To make very good washing balls take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them two powder with Cloues
goe to his bed made warme and with hot cloathes laid to the soales of his feete and store of clothes laid vpon him let him trie if he can force himselfe to sweat which if he do then halfe an houre after he hath sweate hee shall take hot posset ale brewed with a little Methridate and drinke a good draught thereof and rest till his fit bee passed ouer but if he be hard to sweate then with the said posset ale also you shall mix a few bruised any-seeds and that will bring sweate vpon him and thus you shall doe euery fit till they begin to cease or that sweate come naturally of it owne accord which is a true signe that the sicknesse decreaseth For the pestilent Feuer which is a continuall sicknesse full of infection and mortality you shall cause the party first to bee let blood if his strength will beare it then you shall giue him coole Iulyps made of endife or succorie water the sirrop of Violets conserue of Barberries and the iuice of Lymons well mixed simboliz'd together Also you shall giue him to drink Almond milke made with the dewition coole hearbs as violet leaues strawberrie leaues french mallowes pursline and such like and if the parties mouth shall through the heate of his stomacke or liuer inflame or grow sore you shall wash it with the syrop of mulberries and that will not onely heale it but also strengthen his stomacke If as it is most common in this sicknesse the party shall grow costiue you shall giue him a suppositary made of honie boild to the height of hardnesse which you shall know by cooling a drop thereof and so if you find it hard you shall then know that the hony is boiled sufficiently then put salt to it and so pouder it in water and worke it into a roule in the manner of a suppositary so administer it and it most assuredly bringeth no hurt but ease to the party of what age or strength soeuer he be during his sicknesse you shall keepe him from all manner of strong drinkes or hot spices and then there is no doubt of his recouery To preserâ—e your body from the infection of the plague you shall take a quart of old ale and after it hath risen vpon â—he fire and hath been scummed you shall put there into of Aristolochia longa of Angelica and of Cellandine of each halfe â—n handfull and boyle them well therein then straine the drinke through a cleane cloath and dissolue therein a dram of the best Methridate as much Iuory finely powdred and â—earst and sixe spoonefull of Dragon water then put it vp in a close glasse and euery morning fasting take fiue spoonefull â—hereof and after bite and chaw in your mouth the dryed â—oot of Angelica or smell on a nose-gay to the â—aâ—â—eld end of â— ship rope and they will surely preserue you from infection But if you be infected with the plague and feele the asâ—ured signes thereof as paine in the head drought burning weakenesse of stomack and such like Then you shall take â— dramme of the best Methridate and dissolue it in three or foure spoonefull of Dragon water and immediately drinke â—t off and then with hot cloathes or brickes made extreame hot and laid to the foales of your feet after you haue been wrapt in woollen cloathes coÌ„pell the sicke person to sweat which if he do keepe him moderately therein till the sore begin to rise then to the same apply a little Pigeon cut in two parts or else a plaister made of the yolke of an egge hony herbe of grace chopt exceeding small and wheate flower which in very short space will not onely ripen but also breake the same without any other incision then after it hath runne a day or two you shall apply a plaister of Melilot vnto it vntill it be whole Take Fetherfew Maleselon Scabyous and Mugwort of each alike bruise them and mixe them with old ale and let the sicke drinke thereof sixe spoonefull at once and it will expell the corruption Take Yarlow Tansey Fetherfue of each a handfull and bruise them well together then let the sicke party make water into the hearbs then straine them and giue it the sicke to drinke Take of Sage of Rue Bryer leaues of Elder leaues of each an handfull stampe them straine them with a quart of white wine and put thereto a little Ginger and a good spoonefull of the best Treakle drinke thereof morning and euening Take Smalledge Mallowes Wormewood and Rue stampe them well together and fry them in Oyle Olyue till they bee thicke plaisterwise them apply it to the place where you would haue it rise and let it lie till it breake then to heale it vpp take the iuyce of Smallage Wheate flower and Milke and boyle them to a pultis and apply it morning and euening till it be whole Take of Burrage Langdebease and Callamynt of each a good handfull of Harts tonge Red mynt Violetts and Marygolds of each halfe a handfull boyle them in white wine or faire running water then add a penyworth of the best Saffrone and as much Sugar boyle them ouer againe well then straine it into an earthen pott and drinke thereof morning and euening to the quantitie of seauen spoonefuls Take Lyntseed and Lettune and bruise it well then apply it to the stomacke and remoue it once in foure howers For the Head-ach you shall take of Rosewater of the iuice of Cammomil of worme milke of strong wine vinegar of each two spoonefull mixe them together well vpon a chafing-dish of coales then take a peece of drie rose cake and steepe it therein and as soone as it hath drunke vp the liquor and is throughly hot take a couple of sound Nutmegs grated to powder and strew them vpon the rose cake then breaking it into two parts binde it on each side vpon the temples of the head so let the party lye downe to rest and the paine will in a short space be taken from him For Frenzie or inflamation of the calles of the braine you â—hall cause the iuice of Beets to be with a surridge squirted vp â—nto the patients nostrils which will purge and cleanse his head exceedingly and then giue him to drinke posset ale in which Violet leaue and Lettice hath been boyled it will â—uddainly bring him to a very temperate mildnesse and make the passion of Frenzie forsake him For the Lethargie or extreame drowsinesse you shall by all violent meanes either by noyse or other disturbances force â—erforce keepe the party from sleeping and whensoeuer he â—alleth for drinke you shall giue him white wine and Isop water of each a little quantitie mixt together and not suffer him to sleepe aboue foure houres in foure and twenty till he come to his owne former wakefulnesse which as soone as hee hath recouered you shall then forthwith purge his
peniworth of graynes made into fine pouder and boyle all very well together then put to a quart of the best life hony of a yeare old and a pound of roch allom let all boyle together till it come to a pottell then straine it and put it into a close vessell and therewith dresse and anoynt the sores as occasion serues it will heale any canker or vlcer and cleanse any wound It is best to be made at Midsomer Take the flowers and roots of primrose cleane washt in running water then boyle them in faire running water the space of an houre then put thereto a pretty quantitie of white copperas and then straine all through a linnin cloath so let it stand a while there will an Oyle appeare vpon the water wirh that oyle anoynt the lids the browes of your eyes and the temples of your head and with the water wash â—our eyes and it is most soueraigne Take Fifteene seedes of Gyneper as many Gromell seeds â—â—ue braâ—ches of Fenell beate them all together then boyle â—â—em in a pint of old ale til three parts be wasted then straine â—t into a glasse and drop thereof three drops into each eye â—t night and wash your eyes euery morning for the space of â—ifteene dayes with your owne water and it will cleare any â—ecayed sight whatsoeuer Take red Snayles and seeth them in faire water and then gather the oyle that aryseth thereof therwith anoynt your eyes morning and euening Take a gallond or two of the dregges of strong ale put thereto a handfull or two of Comyne and as much salt and â—â—en distill in a Lymbeck and the water is most pretious to â—ash eyes with Take Cellondine Rue Chervyle Plantine and anyse of each â—ike and as much fenell as of all the rest stampe them al well together then let it stand two dayes two nights theÌ„ straine â—â—and annoynt your eyes morning and euening therewith Take an egge and rost it extreame hard then take the whit â—â—eing very hot lapp in it as much white copperas as a pease then violently straine it through a fine cloath then put a good drop thereof into the eye and it is most soueraigne Take two drams of prâ—pard Tulia of Sandragon one dram of Sugar a dram bray them all very well together till they be â—xceeding small then take of the pouder and blow a littell â—hereof into the eye and it is soueraigne Take of Red rose leaues of Smalladge of Mayden hayre â—â—saace endyue succory red fenell hill-wort and cellendyne of each halfe a quarter of a pound wash them cleane lay theÌ„â—n steepe in white wine a whole day then still them in an ordinary still the first water will be like gold the second like siluer the third like balme any of these is most pretious for sore eyes and hath recouered sight lost fer the space ef Ten yeares hauing been vsed but foure dayes Take the leaues of wyllowe boyle them well in oyle therewith annoynt the place where you would haue any hayre to grow whether vpon head or beard Take Treakle water and hony boyle them together and wet a cloth therein and lay it where you would haue hayre to grow and it will come speedily Take nine or ten egges and rost them very hard then put away the yolkes and bray the whites very small with three or foure ounces of white Copporas till it bee come to perfect oyntment then with it anoynt the face morning and euening for the space of a weeke and more Take the rynde of Issop and boyle it or burne it and let the fume or smoke go into the mouth and it will stay any rhume falling from the head Take a pint of running water and three spoonefulls of hony and boyle them together and slyme off the filth then put thereto an ounce of small Raysons and straine it well through a cloath and so drinke it morning and euneing Take Aquauiae and salt and mixe it with strong old ale and then heate it on the fire and therewith wash the soales of the feete when you goe to bed Take of cleane Wheate and of cleane Barly of each a like quantitie and put them into a gallond and a halfe of faire water and boyle them till they burst then straine it into a cleane vessell and ad thereto a quarterne of fine Lycoras pouder and two penyworth of gumme arabicke then boyle it ouer againe and straine it and keepe it in a sweete vessell and drinke thereof morning and euening Take the best wort and let it stand till it bee yellow then boye it after let it coole then put to it a quantitie of barme saffron and so drinke of it morning and eâ—ening while it lasteth otherwise take hore-hound violet leaues and Isop of each a handfull seeth them in water and put thereto a littell Saffron Lychoras and Sugar-candy after they haue boyled a good while then straine it into an earthen vessel let the sick drink â—hereof Sixe spoonefull at a time morning and euening or â—astly take the lungs of a Foxe and lay it in rosewater or boyle it in rose-rosewater then take it out and dry it in some hot place without the sunne then beate it to pouder with Sugar-candy â—nd eate of this pouder morning and euening To ease paine in the stomacke take Endiue Mints of each â— like quantitie and steepe them in white Wine a dayes space then strayning it and adding thereto a little Cinamo and Pepâ—er giue it the sicke person to drinke and if you add thereto â— litle of the pouder of Horse-mint and Calamint it will comâ—ort the stomacke exceedingly and occasion swift and good â—igestion For spitting of blood whether it proceede of inward â—ruises ouerstrayning or suck like you shall take some pitch â—nd a little Sperma Caeti and mixe it with old ale and drinke â—t and it will stay the flux of blood but if by meanes of the â—ruise any outward griefe remaine then you shall take the herbe Brâ—ckell hempe and frying it with sheepes tallow lay it hot to the grieued place and it will take away the anguish To stay the fluxe of vomiting take Worme-wood and sowre bread toasted of each like quantitie beate them well in a morter then adde to them as much of the iuice of mints and the iuice of Planâ—ane as well bring it to a thicke salue then fry them all together in a frying pan when it is hot lay it plaister wise to the mouth of the stomacke then let the party drinke a little white wine and cheruile water mixt together and then steepe sower toasted bread in very strong Vinegar wrapt it in a fine cloath and let the sicke party smell thereto and it will stay the excesse of vomiting and both comfort strengthen the stomacke If you would compell
one to vomit take halfe a spoonefull of Stonecrop and mixe it with three spoonefull of white wine and giue it to the party to drinke and it will make him vomite presently but doe this seldome and to strong bodies for otherwise it is dangerous For the Iliaca passio take of Polipody an ounce stampe it then boyle it with prunes and violets in fennell water or Anniseeds water take thereof a good quantatitie then straine it and let the party euery morning and euening drinke a good draught thereof If the stomacke bee troubled with wind or other paine take Comyne and beate it to pouder and mixe with it red wine and drinke it at night when you goe to bed dyuers nights together Take Brokelyme roots and leaues and was them cleane drye them in the sunne so dry till you may make pouder thereof then take of the pouder a good quantatitie and the like of Treakle and put them in a cup with a pretty quantatie of strong old ale stirre them well together drink therof first and last morning and euening for the space of three or foure dayes and if need doe require vse the same in thy brothes you do eate for it is very soueraine Take Harts-horne or Iuorye beaten to fine pouder and as much Cynamon in pouder mixe them with vinegar drink thereof to the quantitie of seauen or eight spoonefulls Take the water of Mouseare and drinke thereof the quantitie of an ounce and a halfe or two ounces twice or thrice a day or otherwise â—ake a little Nutmegge a little Cynamond a little Cloues a little Mace a very little Ginger the flowers of Lauendar beate all to a fine pouder and when the passion of the mother cometh take a chaffingdish of good quicke coales and bend the patyent forward and cast of the pouder into the chaffingdish so as she may receiue the smoake both in at her nose and mouth and it it is a present cure Against obstructions in the liuer take Anyseeds Amees Burnet Camomile and the greater Centuarie and boyle them in white wine with a little hony and drinke it euere morning it will cure the obstructions and cleanse the liuer from all imperfection Against the heate and inflamation of the liuer take Endiue dried to pouder and the meale of Lupin-seeds and mixe it with hony and the iuice of Wormewood make a cake thereof and eate it and it will asswage the great heate inflamation of the liuer and take away the pimples and rednesse of the â—â—ce which proceedeth from the same To preuent a plurisie a good while before it come there â—s no better way then to vse much the exercise of ringing or â—o stretch your armes vpward so as they may beare the waight of your body so to swing your body vp downe â— good space but hauing caught a plurisie and feeling the gripes stitches and pangs thereof you shall presently cause â—he party to be let bloud then take the herb Althea or Holâ—yhocke and boyle it with vinegar and linseed till it be thicke plaisterwise and then spread it vpon a peece of Allom leather and lay it to the side that is grieued and it will helpe it To helpe a stitch in the side or else where take Doues dung red rose leaues and put them into a bagge quilt it then throughly heate it vpon a chaffingdish of coales with vinegar in a platter Then lay it to the pained place as hot as may bee suffered when it cooleth heate it againe For any extraordinary heate or inflamation in the liuer take Barbaries boyle them in clarified whay and drinke them and they will cure it If you will make a cordiall for a Consumption or any other weakenesse take a quart of running water a peece of Mutton and a peece of Veale and put them with the water into a pot then take of Sorrell Violet leaues Spynage Endiuâ— Succory Sage Isop of each a good quantitie then take Prunes Raysons and put them all to the broth and seeth them from a quart to a pinte then straine the yolke of an egge and a little Saffron thereinto putting in Sugar whole Mace and a little white wine so seeth them a while together and let the party drinke it as warme as may be To stanch blood take the hearbe Shepheards-purse if it may be gotten distilled at the Apoticaries and drinke an ounce thereof at a time Morning and Euening and it will stay any fluxe of blood naturall or vnnaturall but if you cannot get the distilled water then boyle a handfull of the hearbe with Cinamon and a little Sugar in Claret wine and boyle it from a quart to a pint drinke it as oft as you please also if you but rubbe the hearbe betweene your hands you shall see it will soone make the blood returne For the yellow Iaundisse take two peniwoth of the best English Saffron drie it and grind it to an exceeding fine pouder then mixe it with the pap of a rosted apple and giue it the diseased party to swallow downe in the manner of a pill and doe thus diuers mornings together and without doubt it is the most present cure that can be for the same as hath beene often times proued For the yellow Iaundisse take pimpernell and chickweede stampe them and straine them into posset ale and let the party drinke thereof morning and euening For the yellow Iaundisse which is desperat and almost past cure Take sheepes dung new made put it into a cup of Beare or Ale and close the cuppe fast and let it stand so all night and in the morning take a draught of the clearest of the drinke and giue it to the sicke party For the blacke Iaundisse take the hearbe called Pemyryâ—all either boyle it in white wine or drinke the iuice thereof simply by it selfe to the quantitie of three or foure spoonefull at a time and it will cure the blacke Iaundisse Take of Isop Parseley Harts tongue of each a like quantitie and seeth them in worte till they be soft then let it stand till it be cold and then drinke thereof first and last morning and euening Take Fenell roots and Parseley roots of each a like wash â—hem cleane and peele off the ouer barke and cast away the pyth within then mynce them small then put them to three pynts of water and set them ouer the fire then take figges â—nd shred them small Lycoras and breake it small and put â—heÌ„m to the hearbs and let all boyle vere well then take sorâ—ell stampe it and put it to the rest and let it boyle till some â—art be wasted then take a good quantitie of hony and put to 〈◊〉 and boyle a while then take it from the fire and clarifie it â—hrough a strayner into a glasse vessell
one night and the next morning drinke it off fasting thus do diuers mornings together and it will helpe For the stone in the bladder take the kernels of sloes drie them on a tile stone then beate them to pouder then take the roots of Alexanders parsly pellitorie holihocke of euery of their roots a like quantitie seeth them all in white wine or else in the broth of a yong chicken then straine them into a cleane vessell when you drinke of it put into it halfe a spoonefull of the pouder of slow kernels Also if you take the oyle of Scorpion it is very good to annoynt the members the tender part of the belly against the bladder To make a bath for the stone take mallowes holihocke and lilly roots linseed pellitory of the wall and seeth them in the broth of a sheepes head and bath the reines of the backe therewith oftentimes for it will open the straitnes of the water conduits that the stone may haue issue and asswage the paine and bring out the grauell with the vrine but yet in more effect when a plaister is made and laid vnto the reines and belly immediately after the bathing To make a water for the stone take a gallon of new milke of a red Cow and put therein a handfull of Pellitory of the wall and a handfull of wild time and a handfull of Saxifrage and a handfull of parsly and two or three radish roots sliced and a quantitie of Philipendula roots let them lie in the milke a night and in the morning put the milke with the hearbs into a still distill them with a moderate fire of charrcole or such like then when you are to vse the water take a draught of renish wine or whit wine and put into it fiue spoonfull of the distilled water and a little sugar and nutmeg sliced then drinke of it the next day meddle not with it but the third day do as you did the first day and so euery other day for a weekes space For the difficulty of vrine or hardnesse to make water take Smallage Dill Any-seedes and Burnet of each a like quantitie and drie them and beate them to fine pouder and drink halfe a spoonefull thereof with a good draught of white wine If the Vrine be hot and burning the party shall vse euery morning to drinke a good draught of new milke and sugar well mixt together and by all meanes to abstaine from beere that is old hard and tart and from all meates and sawces which are sower or sharpe For the strangullion take Saxifrage Polipody of the Oake the roots of beanes and a quantitie or Raysins of euery one three handfull or more and then two gallonds of good wine or else wine lees and put it into a slerpentary and make therof a good quantitie and giue the sicke therof to drinke morning and euening a spoonefull at once For them that cannot hold their water in the night time take Kiddes hoofe and drie it and beete it into powder and giue it to the patient to drinke either in beare or ale foure or fiue times For the rupture or bursnesse in men take Comphrie and Ferneosmund and beate them together with yellow waxe and Deares suet till it come to a salue then apply it to the broken place and it will knit it also it shall be good for the party to take Comphry roots and rost them in hot imbers at you rost wardens and let the diseased party eate them for they are very soueraine for the rupture especially being eaten fasting and by all meanes let him weare a strong trufle till he be whole Take Goates clawes burne them in a new earthen pot to powder then put of the pouder into broth or pottage eate therein or otherwise take Rew Gromell and Parsly and stampe them together mixe it with wine and drinke it Taka Agnus castus and Castoreum and seeth them together in wine and drinke thereof also seeth them in Vineger and hot lappe it about the priuie parts and it will helpe Take Malmesey and Butter and warme it and wash the reynes of the backe whereupon you find paine then take oyle of mace and annoynt the backe therewith First wash the reynes of the backe with warme white wine then annoynt all the backe with the oyntment called Perstuaneto Take a legge of beefe a handfull of Fenell roots a handfull of parsly roots two roots of comfrey one pound of raysons of the sun a pound of damaske prumes and a quarter oâ— a pound of dates put all these together and boyle them very lost with sixe leaues of nip sixe leaues of clary twelue leaues of bittany of the wood and a little haras-tongue when they are sod very soft take them and stampe them very small and and straine them into the same broth againe with a quart of sacke and a penyworth of large mace and of this drink at your pleasure For the Hemeroides which is a troublesome and a sore griefe take of Dill Dogge-fennell and Pellitory of Spaine of each hafe a handfull and beate it in a morter with sheepes suet and blacke sope til it coâ—e to a salue then lay it plasterwise to the sore and it will giue the griefe ease For the piles or Hemerods take halfe a pint of ale and a good quantity of pepper and as much allom as a walenut boyle all this together till it be as thicke as bâ—â—dlime or thicker this done take the iuice of white violets the iuice of housleeke and when it is almost cold put in the iuice and straine them all together and with this oyntment annoynt the sore place twice a day Otherwise for this griefe take lead and grate it small lay it vpon the sores or else take muskles dried and beate to pouder and lay it on the sores If a mans fundament fall downe through som cold taken or other cause let it be forthwith put vp againe then take the powder or Towne cresses dried and strew it gently vpon the fundament and annoynt the reines of the backe with hony and then about it strew the powder of Cummin and calafine mixt together and ease will come thereby Take a great handfull of orpyns bruise them betweene your hands till they be like a salue and then lay them vpon a cloth and bind them fast to the fundament To helpe the greene sicknesse take a pottle of white wine a handfull of Rosemary a handfull of worme-wood an ounce of cardus benedictus seed and a dramme of Cloue all these must be put into the white-wine in a iugge and couered very close and in steepe a day a night before the party drinke of it then let her drinke of it euery morning and two houres before supper so take for a fortnight and let her stirre as much
the skinne of the hands very smooth take Almonds and beate them to oyle then take whole Cloues and put them both together into a glasse and set it in the sunne fiue or sixe dayes then strayne it and with the same annoynt your hands euerie night when you goe to bed and otherwise as you haue conuenient leasure To make that soueraine water which was first inuented by Doctor Steuens in the same forme as he deliuered the Receite to the Arch-bishop of Canturbury a little before the death of the said Doctor Take a gallon of good Gascoyne wine then take Ginger Galingale Synamon Nutmegges Graines Cloues brused Fennell seeds Carrawaie seeds Origanum of euery of them a like quantitie that is to say a dramme Then take Sage wild Margerom Peny-royaell Mints Red-roses Time Pellitory Rosemary wild-time Cammomill Lauender of each of them a handfull then bray the spices small and bruise the hearbs and put al into the wine let it stand so twelue houres only stirre it diuers times then distill it by a Lymbecke and keepe the first water by it selfe for that is the best then keepe the second water for that is good and for the last neglect it not for it is very wholesome though the worst of the three Now for the vertue of this water it is this it comforteth the spirits and vitall parts and helpeth all inward diseases that commeth of cold it is good against the shaking of the palsie cureth the contraction of sinnewes and helpeth the conception of women that be barraine it killeth the wormes in the body it cureth the cold cough it helpeth the tooth-ache it comforteth the stomacke and cureth the old dropsie it helpeth the stone in bladder and in the reines it helpeth a stinking breath And whosoeuer vseth this water moderately and not too often preserueth him in good liking will make him seeme young in old age With this water Docter Steuens preserued his owne life vntill such extreame age that he could neither goe nor ride and he continued his life being bed-rid fiue yeares when other Physicions did iudge he could not liue one yeare which he did coufesse a little before his death saying that if he were sicke at any time he neuer vsed any thing but this water only And also the Archbishop of Canterbury vsed it and found such goodnesse in it that hee liued till he was not able to drinke of a cup but sucked his drinke throug a hollow pipe of siluer This water will be much the better if it be set in the Sunne all Summer To make a cordiall Rosasolis take Rosasolis and in any wise touch not the leaues thereof in the gathering nor wash it take thereof foure good handfuls then take two good pints of Aquaâ—itae and put them both in a glasse or pewter pot of three or foure pints and then stop the same hard and iust and so let it hand three dayes and three nights and the third day straine it through a cleane cloth into another glasse or pewter pot and put thereto halfe a pound of Sugar beaten small fowre ounces of fine Licoras beaten into powder halfe a pound of sonud Dates the stones being taken out cut them and make them cleane and then mince them small and mixe all these together and stop the glasse or pot close and iust and drinke of it at night to bedward halfe a spoonefull with Ale or Beere but Ale is the better as much in the morning fasting for there is not the weakest body in the world that wanteth nature or strength or that is in a consumption but it will restore him againe and cause him to be strong and lustie and to haue a maruailous hungrie stomacke prouided alwaies that this Rosasolis be gathered as neare as you possibly can at the full of the moone when the sunne shineth before noone and let the roots of them be cut away Take the flowers of roses or violets breake them small and put them into sallet oyle and let them stand in the same ten or twelue dayes and then presse it Or otherwise take a quart of oyle Olyue and put thereto Sixe spoonefuls of cleane water and stirre it well with a slice till it waxe as white as milke then take two pound of red rose leaues and cut the white of the ends of the leaues away and put the roses into the oyle then put it into a double glasse and set it in the sun all the summer time and it is soueraine for any scalding or burning with water or oyle Or else take red roses new plucked a pound or two and cut the white ends of the leaues away then take may Butter and melt it ouer the fire wâ—th 2. pound of oyle olyue when it is clarified put in your roses and put it all in a vessell of glasse or of earthen and stop it well about that no ayre enter in nor out and set it in another vessell with water and let it boyle halfe a day or more and then take if forth and straine or presse it through a cloth and put it into glasse bottellsâ— this is good for al manner of vnkind heates Take two or three pound of Nutmegges cut them small and bruse them well then put them into a pan and beate them and stirâ—e them about which done put them into a canuasse or strong linnen bagge and close them in a presse and presse them get out all the liquor of them which will be like manna then scrape it from the canuasse bagge as much as you can with a knife then put it into some vessell of glasse and stoppe it well but set it not in the sun for it will waxe cleane of it selfe within 10. or 15. dayes and it is worth thrice so much as the Nutmeggs themselues and the oyle hath very great vertue in comforting the stomacke and inward parts and asswaging the paine of the Mother and Cyatica Take the flowers of Spyke and wash them only in Oyle olyue and then stampe them well then put them in a canuasse bagge presse them in a presse as hard as you can take that which commeth out carefully and put it into a strong vessell of glasse and set it not in the sun for it will cleare of it selfe waxe fayre and bright and will haue a very sharpe odor of the Spike and thus you may make oyle of other hearbs of like nature as Lauender Camomile and such like Take an ounce of Masticke and an ounce of Olibanum pounded as small as is possible boyle them in oyle Olyue a quart to a third part then presse it and put it into a glasse after 10. or 12. dayes it will be perfect it is exceeding good for any cold griefe Thus hauing in a summary manner passed ouer all the most Phisicall chirurgicall notes which burtheneth the mind of our English House-wife beeing as much as needfull for the
hayre into the oyle make it as thicke as you may spread it vpon a fine linnen cloth and so lay it vpon the soret and remoue it no vntill it be whole and if any rise vp of it selfe clippe it away with your sheares and if it be not perfectly whole then take a little of the oyntment and lay it to the same place againe ortherwise take halfe a bushell of glouers shreads of all sorts so much of running water as shall be thought conuenient to seeth them and put thereto a quarter of a pound of Barrowes grease and then take halfe a bushell of the downe of catts tayles and boyle them all together continually stirring them till they bee sodden that they may be strayned into an earthen pot or glasse and with it annoynt the sore Or else take of Caprefollij Mouseare ground Iuye and hens dung of the reddest or of the yellowest and fry them with may butter al together vntill it be browne then strayne it through a cleane cloth and annoynt the sore therewith Take the middle rind of the Elme tree and lay it two or three houres in faire running water till it waxe ropye like glew and then annoynt the sore therewith Or otherwise take sheeps tallow and sheeps dung and mixe them together till they come to a salue and then apply it to the sore Take Plantane leaues Dasie leaues the greene barke of elders and greene Germaunders dyrte stampe them all together with fresh butter or with oyle then strayne it through a linnen cloth and with a feather annoynt the sore till it be whole Take of Oyle olyue a pint Terpentyne a pound vnwrought waxe halfe a pound Rosen a quarter of a pound sheepes suet two pound then take of orpens Smallage Ragwort Plantane and sicke-wort of each a good handfull chop all the hearbs very small and boyle them in a pan altogether vpon a soakeing fire and stirry them exceeding much till they bee well incorporate together then take it from the fire and strayne al through a strong canuasse cloth into cleane potts or glasses and vse it as occasion shall serue eyther to annoynt tent or plaister Otherwise take popler budds and elder budds stampe and straine them then put thereto a little venyce turpentime waxe and rosin and so boyle them together and therwith dresse the sore or else take two handfull of plantane leaues bray them small and sâ—rayne out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres Take an oune of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a port being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore Take a gallon of Smithes sleacke water two handfuls of sage a pint of hony a quart of ale two ounces of Allom and a littell white copporas seeth them all together till halfe be consumed then strayne it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell sinquefoyle of each a good handfull boyle them in a gallond of running water till they bee tender then strayne the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lynt then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close Take a pint of â—allet oyle and put into it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it well till it bee stiffe which you shall trie in this order let it drop from your sticke or slice vpon the bottome of a saucer and so stand vntill it be cold and then if it be well boyled it will be stiffe very blacke then take it off and let it stand a little and after straine iâ— through a cloth into a bason but first annoynt the bason with sallet oyle and also your fingars and so make it vp into roules plaisterwise and spread it and apply it as occasion shall serue Take Mallowes and Bâ—ets and seeth them in water then drie away the water from them and beate the hearbs well with old Boares grease and so apply it to the appostume hott Take a handfull of Rue and stampe it with rustie Bacon till it come to a perfect salue and therewith dresse the sore till it be whole If the party be outwardly venomed take Sage and bruise it well apply it to the sore renewing it at least twice a day but if it be inwardly then let the party drink the iuice of Sage either in wine or ale morning and euening Take Sellodyne early in the morning and bruise it well then apply it to the sore and renewing it twice or thrice a day Take of Campheare one dramme of quicksiluer four penyworth killed well with vinegar then mixe it with two penyworth of oylede bay and therewith annoynt the body Or otherwise take red Onyons and seeth them in running water a good while then bruise the Onyons small and with the water they were sodden in strayne them in then wash the infected place with the same Take a greate quantitie of the hearbe Bennet and as much of red nettâ—es pound them well strayne them and with the iuyce wash the patyent naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole Take a penyworth of white copperas and as much greene copporas a quarter of an ounce of white Mercury a halpenyworth of Allom burne it and set al ouer the fire with a pint of fayre water and a quarter of a pint of wine vinegar boyle all these together till they come to halfe a pint and then annoynt the sore therewith Take Barrowes grease a prettie quantitie and take an apple and pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a
Salt then take the farmes made as long as is possible and not cut in pieces as for Puddings and first blow them well to make the meat slip and then fill them which done with threads deuide them into seuerall linkes as you please then hang them vp in the corner of some Chimney cleane kept where they may take ayre of the fire and let them drie there at least foure dayes before any be eaten and when they are serued vp let them be either fried or boyld on the Gridyron or else roasted about a Capon It resteth now that we speak of boild meats and broths which forasmuch as our Hous-wife is intended to be generall one that can as well feed the poore as the rich we will first begin with those ordinarie wholsome boyld-meates which are of vse in euery good mans house therefore to make the best ordinarie Pottage you shall take a racke of Mutton cut into pieces or a leg of Mutton cut into pieces for this meate and these ioynts are the best although any other ioynt or any fresh Beefe will likewise make good Pottage and hauing washt your meate well put it into a cleane pot with faire water and set it on the fire then take Violet leaues Succory Strawbery leaues Spinage Langdebeefe Marigold flowers Scallions a little Parsly chop theÌ„ very small together then take halfe so much Oat-meale well beaten as there is Hearbs and mixe it with the Hearbs and chop all very well together then when the pot is ready to boyle skum it very wel and then put in your hearbs and so let it boyle with a quick fire stirring the meate oft in the pot till the meate bee boyld enough and that the hearbs and water are mixt together without any separation which will bee after the consumption of more then a third part Then season them with Salt and serue them vp with the meate either with Sippets or without Some desire to haue their Pottage greene yet no herbs to be seene in this case you must take your hearbs and Oat-meale and after it is chopt put it into a stone Morter or Bowle and with a woodden pestell beate it exceedingly then with some of the warme liquor in the pot straine it as hard as may be and so put it in and boyle it Others desire to haue Pottage without any hearbs at all And then you must only take Oat-meale beaten and good store of Onions and put them in and boile them together and thus doing you must take a greater quantitie of Oate-meale then before If you wil make pottage of the best daintiest kind you shal take Mutton Veale or Kid hauing broke the bones but not cut the flesh in peeces and wash it put it into a pot with faire water after it is ready to boile and is throughly skumd you shal put in a good handful or two of smale oat-meale then take whole lettice of the best most inward leaues whole spinage endiue succory and whole leaues of colast â—orry or the inward parts of white cabage with two or three sliâ—'t onions and put all into the pot and boile them well together till the meat be enough and the herbes so soft as may be and stirre them oft well together and then season it with salt and as much veriuice as will onely turne the tast of the pottage and so serue them vp couering the meat with the whole hearbes and adorning the dish with sippets To make ordinary stewd broth you shall take a necke of veale or a leg or mary bones of beefe or a pullet or mutton and after the meat is washt put it into a pot with faire water and being ready to boile skumme it well then you shall take a couple of manchets and paring away the crust cut it into thicke slices and lay them in a dish and couer them with hot broth out of the pot when they are steept put them and some of the broth into a strainer and straine it and then put it into the pot then take halfe a pound of Prunes half a pound of Raiâ—ins and a quarter of a pound of Currants clean pickt washt with a litle whole Mace and two or three brused Cloues and put them into the pot and stirre all well together and so let them boile till the meate be enough then if you will alter the colour of the broth put in a little Turnesole or red Saunders and so serue it vpon Sippets and the fruit vppermost To make an excellent boiled meate take fowre peeces of a racke of Mutton and wash them cleane and put them into a pot well scowred with faire water then take a good quantity of wine and veriuice and put into it then slice a handfull of Onions and put them in also and so let it boile a good while then take a peece of sweet butter with giâ—ger and salt and put it â—o also and then make the broth thicke with grated bread and so serue it vp with sippets To boile a Mallard curiously take the Mallard when it is faire dressed washed and trust and put it one a spit and rost it till you can get the graâ—y out of it then take it from the spit and boile it then take the best of the broth in a pipkin and the grauy which you saued with a peece of sweete butter and Currants Vineger Sugar Pâ—pper and grated bread Thus boile all these together and when the Mallard is boiled sufficiently lay it on a dish with sippets and the broth vpon it and so serue it foorth To make an excellent Olepotrige which is the onely principall dish of boild meate which is esteemed in all Spaine you shall take a very large vessell pot or kettell and filling it with water you shall set it on the fire and first put in good thicke gobbets of well fed Beefe and being ready to boile skumme your pot when the Beefe is halfe boiled you shall put in Potato roots Turneps and Skirrets also like gobbets of the best Mutton and the best Porke after they haue boyled a while you shall put in the like gobbets of Venison red and Fallow if you haue them then the like gobbets of Veale Kidde and Lamb a little space after these the foreparts of a fat Pigge and a crambd Pullet then put in Spinage Endiue Succory Marigold leaues flowers Lettice Violet leaues Strawberry leaues Buglosse and Scallions all whole and vnchoot then when they haue boiled a while put in a Partridge and a Chicken chopt in peeces with Quailes Rails Blackbirds Larkes Sparrowes and other small birds all being well and tenderly boiled season vp the broth with good store of Sugar Cloues Mace Cinamon Ginger and Nutmegge mixt together in a good quantity of Veriuice and salt and so stirre vp the pot well from the bottome then dish it vp vpon great Chargers or long Spanish dishes made in the fashion of our English woodden
trayes with good store of sippets in the bottome then couer the meate all ouer with Prunes Raisins Currants and blaunch't Almonds boiled in a thing by themselues then couer the fruite and the whole boiled hearbes and the hearbes with slices of Orenges and Lemmons and lay the roots round about the sides of the dish and strew good store of Sugar ouer all and so serue it foorth To make the best white brothâ— whether it be with Veale Capon Chickins or any other Fowle or Fish First boile the flesh or fish by it selfe then take the valew of a quart of strong mutton broth or fat Kidde broth and put it into a pipkin by it selfe and put into it a bunch of Time Marierome Spinage and Endiue bound together then when it seethes put in a pretty quantity of Beefe-marrow and the marrowe of Mutton with some whole Mace and a few bruised Cloues then put in a pinte of White-wine with a few whole slices of Ginger after these haue boiled aâ— wile together take blanch't Almonds and hauing beaten them together in a morter with some of the broth stâ—aine them and put it in also then in another pipkin boile Currants Prunes Raisins and whole Cinamon in veriuice and sugar with a few sliced Dates and boile them til the veriuice be most part consumed or at least come to a syrrup then draine the fruit from the sirrup and if you see it be high coloured make it white with sweete creame warmed and so mixe it with your wine broth then take out the Capon or the other Flesh or fish and dish it vp dry in a clean dish then powre the broth vpon it and lay the fruite on the top of the meate and adorne the side of the dish with sippets first Orenges Lemmons and Sugar and so serue it forth To boile any wild Fowle as Mallard Teale Widgeon or such like First boile the Fowle by it selfe then take a quart of strong Mutton broth and put it into a pipkin and boile it then put into it good store of sliced Onions a bunch of sweete pot-hearbes and a lump of sweete butter after it hath boiled well season it with veriuice salt and sugar and a little whole Pepper which done take vp your Fowle and breake it vp according to the fashion of caruing and sticke a few Cloues about it then put it into the broth with Onions and there let it take a walme or two so serue it and the broth foorth vppon Sippets some vse to thicken it with toasts of bread steept and strained but that is as please the Cooke To boile a legge of Mutton or any other ioint of meate whatsoeuer first after you haue washt it cleane parboile it a little then spit it and giue it halfe a dozen turnes before the fire then draw it when it beginnes to drop and presse it betweene two dishes and saue the grauy then slash it with your knife and giue it halfe a dozen turnes more and then presse it againe and thus doe as often as you can force any moisture to come from it then mixing Mutton broth White-wine and Veriuice together boile the Mutton therein till it be tender and that most part of the liquor is cleane consumed then hauing all that while kept the grauy you tooke from the Mutton stewing gently vpon a Chaffing-dish and coales you shall adde vnto it good store of salt sugar cinamon ginger with some lemmon slices and a little of an Oringe pill with a few fine whitebread crums then taking vp the Mutton put the remainder of the broth in which it lay to the grauy and then serue it vp with sippets laying the Lemmon slices vppermost and trimming the dish about with Sugar If you will boile Chickens young Turkies Pea-hens or any house-Fowle daintily you shall after you haue trimmed them drawne them trust them and washt them fill their bellies as full of Parsly as they can hold then boile them with salt and water onely till they be enough then take a dish and put into it veriuice and butter and salt and when the butter is melted take the Parsly out of the Chickens bellies and mince it very small and put it to the veriuice and butter and stirre it well together then lay in the Chickens and trimme the dish with sippets and so serue it foorth If you will make broth of any fresh fish whatsoeuer whether it be Pike Breame Carpe Eele Barbell or such like you shall boile water veriuice salt together with a handfull of sliced Onions then you shall thicken it with two or three spoonefull of Ale-barme then put in a good quantity of whole barberies both branches and other as also pretty store of Currants then when it is boild enough dish vp your fish and powre your broth vnto it laying the fruit and Onions vppermost Some to this broth will put Prunes and Dates slic't but it is according to the fancy of the Cooke or the will of the House-holder Thus I haue from these few presidents shewed you the true Art and making of all sorts of boild-meates and broths and though men may coine strange names and faine strange Art yet be assured she that can doe these may make any other whatsoeuer altering the tast by the alteration of the compounds as shee shall see occasion And when a broth is to sweet to sharpen it with veriuice when to tart to sweet it with sugar when flat wallowish to quicken it with Oringes Lemmons when to bitter to make it pleasant with hearbes spices and thus much for broths boild meats Take a Mallard when it is cleane dressed washed and trust and parboyle it in water till it be skumd and purified then take it vp and put it into a Pipkin with the neck downward and the tayle vpward standing as it were vpright then fill the Pipkin halfe full with that water in which the Mallard parboyld and fill vp the other halfe with White Wine then pill and slice thin a good quantitie of Onyons and put them in with whole fine Hearbs according to the time of the yeare as Lettice Strawberry leaues Violet leaues Vines leaues Spinage Endiue Succorie and such like which haue no bitter or hard taste and a pretty quantitie of Currants and Dates sliced then couer it close and set it on a gentle fire and let it stew and smoare till the Hearbs and Onyons be soft and the Mallard enough then take out the Mallard and carue it as it were to goe to the Table then to the Broath put a good lumpe of Butter Sugar Cinamon and if it be in some so many Goose-berries as will giue it a sharpe taste but in the Winter as much Wine Vinegar then heate it on the fire and stirre all well together then lay the Mallard in a dish with Sippets and powre all this broth vpon it then trim the Egges of the dish with Sugar and so serue it
pudding on a spit you shall mixe the pudding before spoken of in the leg of Mutton neither omitting hearbes nor saffron and put to a little sweet butter and mix it very stiffe then fold it about the spit and haue ready in another dish some of the same mixture well seasoned but a great deale thinner and no butter at all in it and when the Pudding doth beginne to roast and that the butter appeares then with a spoone couer it all ouer with the thinner mixture and so let it roast then if you see no more butter appeare then bast it as you did the Pigge and lay more of the mixture on and so continue till all bee spent And then roast it browne and so serue it vp If you will roast a Chine of Beefe a loyne of Mutton a Capon and a Larke all at one instant and at one fire and haue all ready together and none burnt you shall first take your Chine of Beefe and perboile if more then halfe through Then first take your Capon being large and fat and spit it next the hand of the turner with the legges from the fire then spit the Chine of Beefe then the Larke and lastly the loine of Mutton and place the Larke so as it may be couered ouer with the Beefe and the fat part of the loine of Mutton without any part disclosed Then bast your Capon and your loine of Mutton with cold water and Salt the Chine of Beefe with boyling larde Then when you see the beefe is almost enough which you shall hasten by schorching and opening of it then with a cleane cloth you shall wipe the Mutton and Capon all ouer and then bast it with sweet butter till all bee enough roasted Then with your knife lay the Larke open which by this time will be stewed betweene the Beefe and Mutton and basting it also dredge all together draw them and serue them vp If you wil roast any Venison after you haue washt it clensed al blood from it you shal sticke it with cloues all ouer on the out side and if it be leane you shall larde it either with Mutton larde or Porke larde but mutton is the best then spit it and roast it by a good soking fire then take Vinegar bread crummes and some of the grauy which comes from the Venison and boile them well in a dish then season it with sugar cinamon ginger and salt And serue the Venison foorth vpon the sauce when it is roasted enough If you will roast a peece of fresh Sturgeon which is a dainty dishe you shall first stop it all ouer with cloues then spit it and let it roast at great leasure plying it continually with basting which will take away the hardnesse then when it is enough you shall draw it and serue it vpon Venison sauce with salt onely throwne ouer it The roasting of all sorts of meates differeth nothing but in the fires speed and leasure as is before said except these compound dishes of which I haue giuen you sufficient presidents and by them you may performe any worke whatsoeuer but for the ordering preparing and trussing your meates for the spit or table in that there is much difference for in all ioynts of meate except a shoulder of Mutton you shall crush and breake the bones well from Pigges and Rabbets you shall cut off the frete before you spit them and the heads when you serue them to table and the Pigge you shall chine and diuide into two parts Capons Pheasants Chickens and Turkies you shall roast with the Pinions foulded vp and the leggs extended Hens Stock-doues and Hous-doues you shall roast with the pinions foulded vp and the legges cut off by the knees and thrust into the bodies Quailes Partridge and all sorts of small birds shall haue their pinions cut away and the legges extended all sorts of Water-fowle shall haue their pinions cut away and their legges turned backward Wood-cocks Snipes and Stints shall be rosted with their heads and necks on and their legges thrust into their bodies and Shouelers and Bitterns shall haue no necks but their heads onely Take a Cowes Vdder and first boile it wel then sticke it thick all ouer with Cloues then when it is cold spit it and lay it to the fier and apply it very well with basting of sweete butter and when it is sufficiently roasted and browne then dredge it and draw it from the fire take vinegar and Butter and put it on a Chaffing-dish and coales and boile it with white bread crums till it be thick then put to it good store of suger and cinamon and putting it in a cleane dish lay the Cowes Vdder therein and trim the sides of the dish with suger and so serue it vp Take an excellent good legge of Veale and cut the thick part thereof a handfull and more from the Knuckle then take the thick part which is the fillet and fierce it in euery part all ouer with strawberry-leaues vplet-leaues sorrell spinage endiue and succorie grossely chopt together and good store of onyons then lay it to the fire and roast it very sufficiently and browne casting good store of salt vpon it and basting it well with sweete butter then take of the former hearbs much finer chopt then they were for fiercing and put them into a Pipkin with vinegar and cleane washt currants and boyle them wel together then when the hearbs are sufficiently boyld and soft take the yelkes of foure very hard boyld egges and shred them very small and put them into the Pipkin also with suger and cinamon and some of the grauie which drops from the Veale and boyle it ouer againe and then put it into a cleane dish the fillet being dredgd and drawne lay vpō it and trim the side of the dish with suger so serue it vp To make an excellent sauce for a rost Capon you shall take onions and hauing sliced and pilled them boile them in faire water with pepper salt and a few bread-crummes then put vnto it a spoonefull or two of claret-Claret-wine the iuyce of an orenge and three or foure slices of a lemmon pill all these shred together and so powre it vpon the Capon being broake vp To make sauce for an old Hen or Pullet take a good quantitie of beere and salt and mixe them well together with a few fine bread-crummes and boile them on a chafing-dish and coales then take the yelks of three or fowre hard Eggs and being shred small put it to the Beere and boile it also then the Hen being almost enough take three or fowre spoonefull of the grauie which comes from her and put it to also and boile altogether to an indifferent thicknesse which done suffer it to boile no more but only keepe it warme on the fire and put into it the iuyce of two or three Orenges the slices of Lemmon pills shred small and the slices of Orenges also
below then sprinkle good store of Salt vpon it and baste it all ouer with sweet Butter melted which done take your broiling-yron I doe not meane a Grid-yron though it be much vsed for this purpose because the smoake of the coales occasioned by the dropping of the meate will ascend about it and make it stinke but a plate Iron made with hookes and pricks on which you may hang the meate and set it close before the fire and so the Plate heating the meate behind as the fire doth before it will both the sooner and with more neatnesse bee readie then hauing turned it and basted it till it be very browne dredge it and serue it vp with Vinegar and Butter Touching the toasting of Mutton Venison or any other Ioynt of meate which is the most excellentest of all Carbonadoes you shal take the fattest and largest that can possibly be got for leane meate is losse of labour and little meate not worth your time and hauing scorcht it and cast salt vpon it you shall set it on a strong forke with a dripping pan vnderneath it before the face of a quick fire yet so farre off that it may by no meanes scorch but toast at leasure then with that which falles from it and with no other basting see that you baste it continually turning it euer and anon many times and so oft that it may soake and browne at great leasure and as oft as you baste it so oft sprinkle Salt vpon it and as you see it toast so scorch it deeper and deeper especially in the thickest and most fleshy parts where the blood most resteth and when you see that no more blood droppeth from it but the grauy is cleere and white then shal you serue it vp either with Venion sauce or with Vinegar Pepper and Sugar Cinamon and the iuyce of an Orenge mixt together and warmed with some of the grauie Take Mutton or Lambe that hath been either rosted or but parboild and with your knife scotch it many waies then lay it in a deepe dish and put to it a pint of White Wine and a little whole Mace a little slic't Nutmeg and some Sugar with a lump of sweet Butter and stew it so till it be very tender then take it forth and browne it on the Grid-yron and then laying Sippets in the former broth serue it vp Take any tongue whether of Beefe Mutton Calues red Deare or Fallow and being well boyld pill them cleaue them and scotch them many waies then take three or foure Egs broken some Sugar Cinamon and Nutmeg and hauing beaten it well together put to it a Lemon cut in thin slices and another cleane pild and cut into little foure-square bits and then take the tongue and lay in it and then hauing melted good store of Butter in a Frying-pan put the Tongue and the rest therein and so frie it browne and then dish it and scrape Sugar vpon it and serue it vp Take any fresh-fish whatsoeuer as Pike Breame Carp Barbel Cheain and such like and draw it but scale it not then take the Liuer and the refuse and hauing opened it wash it then take a pottle of faire water a pretty quantitie of white wine good store of Salt and some Vinegar with a little bunch of sweet Hearbs and set it on the fier and as soone as it begins to boyle put in your fish and hauing boild a little take it vp into a faire vessell then put into the liquor some grosse Pepper slit Ginger and when it is boyled well together with more Salt set it by to coole and then put your fish into it and when you serue it vp lay Fenell there vpon To boyle small Fish as Roches Daces Gudgeon or Flounders boyle White-wine and water together with a bunch of choise Hearbs and a little whole Mace when all is boyled wel together put in your fish and skum it well then put in the soale of a Manchet a good quantitie of sweet Butter and season it with Pepper and Veriuyce and so serue it in vpon Sippets and adorne the sides of the dish wish Sugar First draw your fish and either split it open in the back or ioynt it in the back and trusse it round then wash it cleane and boyle it in water and salt with a bunch of sweete Hearbs then take it vp into a large dish and powre vnto it Veriuyce Nutmeg Butter and Pepper and letting it stew a little thicken it with the yelkes of Egges then hot remoue it into another dish and garnish it with slices of Orenges and Lemons Barberies prunes and Suger and so serue it vp After you haue drawne washt and scalded a faire large Carpe season it with Pepper Salt and Nutmeg and then put it into a coffin with good store of sweet Butter and then cast on Raysins of the Sunne the iuyce of Lemons and some slices of Orenge pills and then sprinkling on a little Vinegar close it vp and bake it First let your Tench blood in the tayle then scower it wash it and scald it then hauing dried it take the fine crummes of bread sweete Creame the yelkes of Egges Currants cleane washt a few sweete Hearbs chopt small season it with Nutmegs and Pepper and make it into a stiffe paste and put it into the belly of the Tench then season the fish on the outside with Pepper Salt and Nutmeg and so put it into a deepe coffin with sweete Butter and so close vp the pie and bake it then when it is enough draw it and open it and put into it a good piece of a preserued Orenge minst then take Vinegar Nutmeg Butter Suger and the yelke of a new-laid Egge and boyle it on a Chaffing-dish and coales alwaies stirring it to keepe it from curding then powre it into the pie shake it well and so serue it vp Take a large Trout faire trimd and wash it and put it into a deepe pewter dish then take halfe a pint of sweet Wine with a lumpe of Butter a little whole Mace Parsely Sauorie and Time mince them all small and put them into the Trouts belly so let it stew a quarter of an houre then minse the yelke of an hard Egge and strow it on the Trout and laying the Hearbs about it and scraping on Suger serue it vp After you haue drawne your Eeles chop them into small pieces of three or foure inches and season them with Pepper Salt and Ginger and so put them into a coffin with a good lumpe of Butter great Raysins Onions small chopt and so close it bake it and serue it vp Next to these already rehearsed our English Hous-wife must be skilfull in Pasterie and know how and in what manner to bake all sorts of meate and what Paste is fit for euerie meate and how to handle and compound such Pastes As for example red Deere Venison wilde Boare Gammons of Bacon Swannes
Ipocras take a pottell of wine two ounces of good Cinamon halfe an ounce of ginger nine cloues and sixe pepper cornes and a nutmeg and bruise them and put them into the wine with some rosemary flowers and so let them steepe all night and then put in sugar a pound at least and when it is well setled let it runne through a woollen bag made for that purpose thus if your wine be clarret the Ipocras will be red if white then of that color also To make the best Ielly take calues feet and wash them and scald of the haire as cleane as you can get it then split them and take out the fat and lay them in water and shift them Then boile them in faire water vntill it will ielly which you shall know by now and then cooling a spoonefull of the broth when it will ielly then straine it and when it is cold then put in a pint of sacke and whole cinamon and Ginger slic't and sugar and a little rose water and boile all well together againe Then beate the white of an egge and put it into it and let it haue one boile more then put in a branch of rosemary into the bottome of your ielly bag and let it runne through once or twice and if you will haue it coloured then put in a little Townesall Also if you want calues feete you may make as good Ielly if you take the like quantity of Isingglasse so vse no Calues feet at all To make the best Leache take Isingglasse and lay it two houres in waterâ— and shift it and boile it in faire water and let it coole Then take Almonds and lay them in cold water till they will blaunch And then stampe them and put to new milke and straine them and put in whole mace and ginger slic't and boile them till it taste well of the spice then put in your Isingglasse and sugar and a little rose-rose-water And then let them all runne through a strainer Take Clarret wine and colour it with Townesall and put in sugar and set it to the fire Then take wheat bread finely grated and sifted and licoras Aniseeds Ginger and Cinamon beaten very small and searsed and put your bread and your spice altogether and put them into the wine and boile it and stirre it till it be thicke then mould it and print it at your pleasure and let it stand neither two moist nor two warme To make red Marmelade of Quinces take a pound of Quinces and cut them in halfes and take out the cores and pare them then take a pound of sugar and a quart of faire water and put them all into a pan and let them boile with a soft fire and sometimes turne them and keep them couered with a Pewter dish so that the teane or aire may come a little out the longer they are in boiling the better colour they will haue and when they be soft take a knife and cut them crosse vpon the top it will make the sirrop goe through that they may be all of a like colour then set a little of your sirrop to coole and when it beginneth to bee thicke then breake your quinces with a slice or a spoone so small as you can in the pan and then strow a little fine sugar in your boxes bottome and so put it vp To make white Marmalade you must in all points vse your quinces as is before said onely you must take but a pint of water to a pound of Quinces and a pound of suger and boile them as fast as you can and couer them not at all To make the best Iumbals take the whites of three egges and beate them well and take of the viell then take a little milke and a pound of fine wheat flower and sugar together finely sifted and a few Aniseeds well rubd and dried and then worke altogether as stiffe as you can worke it and so make them in what formes you pleaâ—e bake them in a soft ouen vpon white Papers To make Bisket bread take a pound of fine flower and a pound of sugar finely beaten and sâ—arsed and mix them together Then take eight egges and put foure yelkes beate them very well together then strow in your flower and sagar as you are beating of it by a little at once it will take very neere an houres beating then take halfe an ounce of Anisseedes and let them be dried and rubbed very cleane and put them in then rub your Bisket pans with cold sweet butter as thinne as you can and so put it in and bake it in an ouen But if you would haue thinne Cakes then take fruit dishes and rub them in like sort with butter and so bake your Cakes on them and when they are almost bak't turne them and thrust them downe close with your hand Some to this Bisket bread will adde a little Creame and a few Coriander seedes cleane rubd and it is not amisse but excellent good also To make Iumbals more fine and curious then the former and neerer to the taste of the Macaroone take a pound of sugar beate it fine then take as much fine wheat flower and mixe them together then take two whites and one yelke of an egge halfe a quarter of a pound of blaunched Almonds then beat them very fine altogether with halfe a dish of sweet butter and a spoonefull of rosewater and so worke it with a little Creame till it come to a very stiffe past then roule them forth as you please And hereto you shall also if you please adde a few dried Aniseedes finely rubbed and strewed into the past To make drie sugar Leache blaunch your Almonds and beate them with a little rose-water and the white of one egge and you must beate it with a great deale of suger and worke it as you would worke a peece of past then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleauing too To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinomon beaten and fearsed halfe a pound of sugar then beat your Almonds and strew in your sugar and Cinamon till it come to a Paste then roule it and print it as aforesaid To make an excellent fresh Cheese take a pottle of Milke as it comes from the Cow and a pint of Creame then take a spoonefull of runnet or earning and put it vnto it and let it stand two houres then stirre it vp and put it into a fine cloth and let the whay draine from it then put it into a bowle and take the yelke of an egge a spoonefull of rosewater and bray them altogether with a very little salt with Sugar and Nutmegs and when all these are braied together and searst mix it with the curd and then put it into a Cheese-fatt with a very fine cloth To make course
To make conserue of any fruit you please you shall take the fruit you intend to make conserue of and if it be stone fruit you shal take out the stones if other fruit take away the paring and core and then boile them in faire running water to a reasonable height then draine them from thence and put them into a fresh vessell with Claret wine or White wine according to the colour of the fruit and so boyle them to a thicke pap all to mashing breaking and stirring them together then to euery pound of pappe put to a pound of Suger and so stirre them all well together and being very hot straine them through faire strainers and so pâ—t it vp To make conserue of Flowers as Roses Violets Gillyflowers and such like you shall take the flowers from the stalkes and with a paire of sheeres cut away the white ends at the roots thereof and then put them into a stone morter or woodden brake and there crush or beate them till they bee come to a soft substance and then to euerie pound therof take a pound of fine refined suger wel â—earst and beate it all together till it come to one intire bodie and then pot it vp and vse it as occasion shall serue To make the best Wafers take the finest wheat-flower you can get and mixe it with creame the yelkes of eggs rosewater suger and cinamon til it be a little thicker then Pan-cake batter and then warming your wafer-yrons on a Char-coale fire annoint them first with sweete butter and then lay on your batter and presse it and bake it white or browne at your pleasure To make an excellent Marmalade of Oranges take the Oranges and with a knife pare off as thinne as is possible the vppermost rinde of the Orange yet in such sort as by no meanes you alter the coloâ—r of the Orange then steepe them in faire water changing the water twice a day till you find no bitternesse of taste therein then take them forth and first boyle them in faire running water and when they are soft remoue them into roâ—ewater and boile them therein till they breake then to euery pound of the pulpe put a pound of â—eined sugar and so hauing masht and stirred them all wel together straine it through very faire strainers into boxes and so vse it as you shal see occasion Take a pottle of fine flower and a pound of butter a pound of Suger one ounce of Mace and so much Rose-water as will mingle the flower into a stiffe paste and a good season of Salt and so linead it and role out the cakethin and bake them on papers Take a quarter of a pound of fine suger well beaten and as much flower finely boulted with a quantitie of Aniseedes a little bruised and mingle all together then take two egges and beate them very well whites and all then put in the mingled stuffe aforesaid and beate all together a good while then put it into a mould wiping the bottome euer first with butter to make it come out easily and in the baking turne it once or twice as you shall haue occasion and so serue it whole or in slices at your pleasure Take sweete Apples and stampe them as you doe see Cider then presse them through a bagge as you do veriuce then put it into a ferkin wherein you will keep your Quinces and then gather your Quinces and wipe them cleane and neither chore them nor pare them but onely take the blacks from the tops and so put them into the ferkin of Cider and therein you may keepe them all the yeare very faire and take them not out of the liquor but as you are ready to vse them whether it be for pies or any other purpose and then pare them and chore them as you thinke good Take a gallon of Clarret or White-wine and put therin foure ounces of Ginger an ounce and a halfe of Nutmegs of Cloues one quarter of Suger foure pound let all this stand together in a pot at least twelue houres then take it and put it into a cleane bagge made for the purpose so that the wine may come with good leasure from the spices Take Quinces and wipe them very cleane and then chore them as you chore them put the chores straight into faire water and let the chores and the water boyle when the water boyleth put in the Quinces vnpared and let them buyle till they be tender and then take them out and pare them and euer as you pare them put them straight into suger finely beaten then take the water they were sodden in and straine it through a faire cloth and take as much of the same water as you thinke will make Sirrop enough for the Quinces and put in some of your suger and let it boyle a while and then put in your Quinces and let them boyle a while and turne them and cast on a good deale of suger vpon them they must seeth apace and euer as you turne them couer them still with suger til you haue bestowed all your suger when you thinke that your Quinces are tender enough take them fourth and if your sirrop be not stiffe enough you may seeth it againe after the Quinces are forth To euerrie pound of Quinces you must take more then a pound of suger for the more suger you take the fairer your Quinces will bee and the better and longer they will keepe Take two gallons of faire water and set it on the fier and when it is luke-warme beate the whites of fiue or six egs and put them into the water and stir it well and then let the water seeth and when it riseth vp all on a curd then scumme it off Take Quinces and pare them and quarter them and cut out the chores then take as many pound of your Quinces as of your suger and put them into your liquor and let it boyle till your liquor bee as ill coloured as French Wine and when they be very tender then take a faire new canuase cloth faire washt and straine your Quinces through it with some of your liquor if they will not go thorow easily then if you will make it very pleasant take a little Muske and lay it in Rosewater and put it thereto then take and seeth it vntill it be of such substance that when it is cold it will cut with a knife and then put it into a faire boxe and if you please lay leafe-gold thereon Take all the parings of your Quinces that you make your Conserue withall and three or foure other Quinces and cut them in peeces and boyle the same parings and the other peeces in two or three gallons of water and so let them boyle till all the strength bee sodden out of the said Quinces and parings and if any skumme arise whilest it boyles take it away then let the said water run thorow a
mint calamint and horshow of each of them a like quantity and beware they differ not the waight of a dram vnder or aboue then put all the pouders abouesaid into the wine and after put them into the distilling pot and distill it with a soft fyre looke that it bee well luted about with rye paste so that no fume or breath goe forth and looke that the fire be temperate also receiue the water out of the Lymbecke into a glassevyall This water is called the water of life it may be likned to Balme for it hath all the vertues and properties which Balme hath this water is cleere and lighter then rosewater for it will fleete aboue all liquors for if oyle be put aboue this water it sinketh to the bottome This water keepeth flesh fish both raw sodden in his own kinde state it is good against aches in the bones the poxe and such like neither can any thing kept in this water rot or putrifie it doth draw out the sweetnesse fauor and vertues of all manner of spices rootes and hearbes that are wet or layd therein it giues sweetnes to all manner of water that is myxt with it it is good for all manner of cold sicknesses and namely for the palsy or trembling Ioynts stretching of the sinews it is good against the cold gout and it maketh an old man seeme young vsing to drinke it fasting and lastly it fretteth away dead flesh in wounds and killeth the canker Take rosemary Time Issop sage fenell nip roots of elicompane of ech an handfull of marierum and penyroyall of ech halfe a handfull eight slippes of red mynt halfe a pound of Licoras halfe a pound of aniâ—eeds and two gallands of the best Ale that can be brewed wash all these hearbes cleane put into the Ale licoras aniseeds and hearbes into a cleane brasse pot and set your limbecke thereon and paste it round about that no ayre come out then distill the water with a gentle fire and keepe the lymbecke coole aboue not suffering it to runne too fast and take heede when your water changeth collour to put another glasse vnder and keepe the first water for it is most precious and the latter water keepe by it selfe and put it into your next pot and that shall make it much better Take of balme of rosemary Flowers tops and all of dried red rose leaues of penny-royall of each of these a handfull of Issop halfe a handfull one roote of elycompane the whitest that can be got three quarters of a pound of Licoras two ounces of Cinamond two drams of great mace two drams of gallendgall three drams of coliander seed three drammes of carraway seeds two or three Nutmegs cut in foure quarters an ounce of aniseeds a handfull of Borage you must chuse a faire sunny day to gather the hearbes in you must not wash them but cut them in sunder and not too small then lay all your hearbes in souse all night and a day with the spices grosly beaten or bruised then distill it in order aforesaid this was made for a learned Phisitians owne drinking Take a galland of Gascoin wine ginger gallengall nutmegs grains Cloues aniseeds fenell seedes carraway seeds of ech one dram theÌ„ take sage mints red-roses time pellitory Rose-mary wild time camomile and Lauender of ech a handfull then bray the spices smallâ— and the hearbs also put al together into the wine and let it stand so twelue houres stirring it diuers times then distill it with a limbecke and keepe the first water for it is best of a gallon of wine you must not take aboue a quart of water this water comforteth the vitall spirits and helpeth inward diseases that commeth of cold as the palsey the contraction of sinewes also it killeth wormes and comforts the stomacke it cureth the cold dropsy helps the stone the stinking breath and maketh one seem yong Take a pottell of the best Sacke halfe a pint of Rose-water a quarter half of a pound of good Cinamon well bruised but not small beaten distill all these together in a glasse-still but you must carefully looke to it that it boyle not ouer hastily attend it with cold wet cloathes â—o coole the top of the still if the water should offer to boyle too hastily This water is very soueraigne for the stomacke the head and all the inward parts it helps digestion comforteth the vitall spirits 1 Take Fennell Rew Veruine Endiue Betony Germander Redrose Capillus veneris of each an ounce stampe them and steepe them in white wine a day and a night and distill water of them which water will diuide in three parts the first water you shall put in a glasse by it selfe for it is more pretious then gold the second as siluer and the third as Balme and keepe these three parts in Glasses this water you shall giue the rich for gold to meaner for siluer to poore men for Balme this water keepeth the sight in cleernes and purgeth all grosse humors 2 Take Salgemma a pound and lay it in a green docke leafe and lay it in the fier till it bee well rosted and waxe white and put it in a glasse against the aire a night and on the morrow it shal be turned to a white water like vnto Christall keepe this water well in a glasse and put a drop into the eie and it shall clense and sharpe the sight it is good for any euill at the heart for the morphew and the canker in the mouth and for diuers other euils in the body 3 Take the roots of Fenell Parseley Endiue Betony of each an ounce and first wash them well in luke-warme water and bray them well with white wine a day and a night and then distill them into water this water is more worthy then Balme it preserueth the sight much and clenseth it of all filth it restraineth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parseley Achannes Veruine Carawaies and centuary of each ten drams beat all these together and put it in warme water a day and a night and put it in a vessell to distill this water is a pretious water for all sore eies and very good for the health of man or womans bodie 5 Take limmel of gold siluer lattin copper iron steele leade take lethurgy of gold siluer take callamint columbine steep al together the first day in the vrine of a man-childe that is between a day a night the second day in white wine the third day in the iuyce of fennel the fourth day in the whites of egges the fift day in the womans milke that nourisheth a man-child the sixt day in red wine the seuenth day in the whites of egges and vpon the eight day bind all these together and distill the water of them and keepe this
you may occupie the same and when it is emptie take out all the leaues and fill againe as you did before Take Angelica-water and Rose-water and put into them the powder of Cloues Amber-greece Muske and Lignum Aloes Beniamine and Callamus Aramattecus boyle these till halfe bee consumed then straine it and put your Gloues therein then hang them in the Sunne to drie and turne them often and thus three times wet them and drie them againe or otherwise take Rosewater and wet your Gloues therein then hang them vp till they be almost drie then take halfe an ounce of Beniamine and grind it with Oyle of Almons and rub it on the Gloues till it be almost dried in then take twentie graines of Amber-greece and twentie graines of Muske and grind them together with Oyle of Almons and so rub it on the Gloues and then hang them vp to drie or else let them drie in your bosome and so after vse them at your pleasure It is necessarie that our English Hous-wife be skilfull in the election preseruation and curing of all sorts of wines because they be vsuall charges vnder her hands and by the least neglect must turne the husband to much losse therefore to speake first of the election of sweete wines she must bee carefull that her Malmseys bee full Wines pleasant well hewed and fine that Bastard be fat and if it be tawny it skils noâ— for the tawny Bastards be alwaies the sweetest Muskadine must bee great pleasant and strong with a sweete sent and with Amber colour Sacke if it bee Seres as it should be you shall know it by the marke of a corke burned on one side of the bung and they be euer full gadge and so are no other Sacks and the longer they lie the better they be Take a pleasant Butt of Malmsey and draw it out a quarter and more then fill it vp with fat Bastard within eight gallants or there-abouts and parill it with six eggs yelâ—s and all one handfull of Bay-salt and a pint of cunduiâ— water to euery parill and if the wine be hie of colour put in three gallants of new milke but skim of the Creame first and beate it well or otherwise if you haue a good Butt of Malmsey and a good pipe of Bastard you must take some emptie Butt or pipe and draw thirtie gallans of Malmsey and as many of Bastard and beate them together and when you haue so done take a quarter of a pound of Ginger and bruise it and put it into your vessell then fill it vp with Malmsey and Bastard or otherwise thus if you haue a pleasant Butt of Malmsey which is called Raâ—t-mow you may draw out of it fortie gallans and if your Bastard be very faint then thirtie gallans of it will serue to make it pleasant then take foure gallans of new milke and beate it and put into it when it lacketh twelue gallans of full and then make your Flauer Take one ounce of Collianders of Bay salt of Cloues of each as much one handfull of Sauorie let all these be blended and bruised together and sow them close in a bag and take halfe a pint of Damaske-water and lay your Flauer into it and then put it into your Butt and if it fine giue it a parill and fill it vp and let it lie till it fine 〈◊〉 else thus Take Colliander rootes a peniworth one pound of Anyseedes one peniworth in Ginger bruise them together and put it into a bag as before and make your bagge long and small that it may goe in and out at the bungâ— hole and when you doe put it in fasten it with a thread at the Bung then take a pint of the strongest Damaske water and warme it luke-warme then put it into the Butt and then stop it close for two or three dayes at least and then if you please you may set it abroach Take seuen Whites of new laid egges two handfuls of Bay-salt and beate them well together and put therein a pint of Sacke or more and beate them till they bee as short as Snow then ouer-draw the Butt seuen or eight gallans and beate the Wine and stirre his Lees and then put in the parill and beate it and so fill it vp and stoppe it close and draw it on the morrow Draw out of a pipe of Bastard ten gallans and put to it fiue gallans of new milke and skim it as beforeâ— and all to beate it with a parill of eight Whites of Egs and a handfull of Bay-salt and a pint of conduit water and it will be white and fine in the morning But if you will make verie fine Bastard take a white-White-wine hogshead and put out the Lees and wash it cleane and fill it halfe full and halfe a quarter and put to it foure gallans of new Milke and beate it well with the Whites of sixe Egges and fill it vp with White-wine and Sack and it will be white â—nd fine Take two gallons of the best stoned honey and two gallons of White-wine and boyle them in a faire pan skim it cleane and straine it thorow a faire cloth that there be no moats in it then put to it one ounce of Collianders and one ounce of Aniseedes foure or fiue Orange-pils drie and beaten two powder let them lie three dayes then draw your Bastard into a cleane pipe then put in your Honey with the rest and beate it well then let it lie a weeke and touch it not after draw it at pleasure If your Bastard be fat and good draw out fortie gallons then may you fill it vp with the laggs of any kind of White-wines or Sacks then take fiue gallons of new milke and first take away the Creame then straine it through a cleane cloth and when your pipe is three quarters full put in your milke then beate it very well and fill it so that it may lacke fifteene gallons then aparill it thus take the Whites onely of ten eggs and beate them in a faire Tray with Bay-salt and conduit water then put it into the pipe and beate it well and so fill it vp and let it stand open all night and if you will keepe it any while you must on the morrow stop it close and to make the same drinke like Ossey giue it this flauer Take a pound of Aniseeds two pence in Colianders two pence in Ginger two pence in Cloues two pence in graines two pence in long Pepper and two pence in Licoras bruise all these together then make two baggs of linnen cloth long and small and put your Spices into them and put them into the pipe at the bung making them fast there with a thread that it may sinke into the Wine then stop it close and in two dayes you may broch it Take and draw him from his Lees if he haue any and put the Wine into a Malmsey Butt to the Leâ—s of
Ioynt or sinnewes sprung or strained A bath for broken bones A generall bath for clearing the skin and camforting the body A soueraine helpe for broken bones For any Feuer To expell heate in a Feuer The royall medicine for Feuers Another OF Oyle of Swallowes To make oile of cammomile To make oyle of Laâ—endar To make smooth â—aÌ„ds To make Doctor Steuens water Arestoratiue of Rosasolâ—â— Additions to the Oyles To make oyle of Roses or Violetts To make oyle of Nutmeggs To make perfect oyle of Spyke To mâ—ke oyle of Masticke She must know all Hearbs Her skill in the Garden Transplanting of Hearbs Choice of seedes Prosperity of seedes Gathering of seeds OF Cookery and the parts thereof Of Sallats Simple Sallats Of compound Sallats Another compound Sallat An excellent boiled Sallet Of preseruing of Sallets The making of strange Sallats Sallats for shew only Of Friscases and Quelque choses Of simple Fricases Best Collops and Egges Of the compound friecases To make the best Tansey The best Fritters The best Pancake Veale toasts To make the best panperdie To make any quelquechose Additions to the houswifes Cookerie To make Fritters To make the best white Puddings Puddings of a Hogs Liuer To make bread Puddings Rice Puddings Another of Liuer Puddings of a Calues Mugget A Blood Pudding Linkes OF Boild meates ordinarie Pottage without sight of hearbs Pottage without hearbs Pottage with whole hearbs To make ordinary stewd broth A fine boild meate To boile a Mallard To make an excellent Olepotrige To make the best white broath To boile any wild Fowle To boile a legge of Mutton An excellent way to boile Chickens A broth for any fresh Fish Additions To boyle meates A Mallard smoard or a Hare or old Conie To stew a Pike To stew a Lambs head and Purtenance A Brest of Mutton stewed To stew a Neats foote Of Roast-meats Obseruations in roast meates Spitting of rost meates Temperature of fire The complexions of meats The best bastings of meates The best dredging To know when meat is enough Roasting mutton with oisters To roast a legge of mutton otherwise To rost a Gigget of Mutton To rost Oliues of Veale To roast a Pigge To roast a pound of butter well To roast a pudding on a spit To roast a chine of Beefe loyne of Mutton Larke and Capon at one fire and one instant To roast Venison To rost fresh Sturgeon Ordering of meates to be roasted To roast a Calues Vdder To roast a Fillet of Veale OF Sauces and first for a rost Capon or Turkie Sauce for a Hen or Pullet Sauce for Chickins Sauce for a Phesant or Patridge Sauce for a Quaile Raile or big bird Sauce for Pigeons A generall sauce for wild Fowle Sauce for greene geese Sauce for a stubble goose â—â—uce for a â—wan Bitter Shoueler or large Fowle Sauce for a Pig Sauce for Veale Additions vnto Sauces Sops for Chickens Sauce for a Turkie The best Gallantine Sauce for a Mallard OF Carbonados What is to be carbonadoed The maner of carbonadoing Of the toasting of Mutton Additions vnto Carbonados A rasher of Mutton or Lambe To carbonado Tongues Additions for dressing of Fish To souce any fresh fish To boyle small fish To boyle a Gurnet or Rochet To bake a Carpe To bake a Tench To stew a Trout To bake Eeles Of The pasterie and baked meates Of the mixture of pasts Of puff past Of baking Red. deere or Fallow or any thing to keepe cold To bake beefe or mutton for Venison To bake a Custarde or Dowset To bake an Oliue pye To make a Marrow-bone Pie To bake a Chicken pie Additions to the Pasterie Venison of Hares To bake a Hare pie A Gammon of Bacon pie A Herring pie A Ling pie A Foolé A Trifle A Calues foote pie Oyster pie To recouer Venison that is tainted A Chewet pie A minc`t pie A Pippen pie A Warden pie or quince pie To preserue quinces to bake all the yeere A Pipin Tart. A codlin Tart. A Codling pie A Cheerrie Tart. A Rice Tart. A Florentine A Pruen Tart. Apple Tart. A Spinage Tart. A yellow Tart. A white Tart. An hearbe Tart. To bake a pudding pie A Whitepot Of banquetting stuffe and conceited dishes To make past of Quinces To make thin quince cakes To preserue Quinces To make Ipocras To make iellie To make Leache To make ginger bread Marmalad of quinces red Marmalad white To make Iumbals To make Bisket bread To make finer iumbals To make dry sugar leach To make Leach Lumbarde To make a fresh Cheese To make course ginger bread To make quince Cakes ordinary To make Cinamon sticks To make Cinamon water To make wormewood water To make sweete water Another way To make date Leache To make sugar Plate To make spice Cakes To make a Banbury Cake To make the best March Pane. To make paste of Genoa or any other paste To make any Conserue To make Conserue of Flowers To make Wafers To make Marmalade of Oranges Additions to Banqueting stuffe To make fine Cakes Fine bread To preseruâ— Quinces for kitchin seruice To make Epocras To preserue quinces Conserue of quinces To keepe quinces all the yeere Fine Ginger Cakes To make Sucket Course Ginger-bread Ordering of Banquets Ordering of great Feasts and proportion of expence OF Distillations The nature of waters Additions to distillations To distill water of the collour of the hearbe oâ— flower you desire To make aquauita Another excelent aquauitoe To make aqua composita A very principall aqua-composita To make the emperiall water To make Cinamon-water Sixe most pretious waters which Hypocrates made and sent to a Queene sometimes liuing in England The vertues of seuerall waters An excellent water for perfume To perfume Gloues To perfume a Ierkin To make Washing Bals. To make a muske Ball. A perfume to burne To make Pomanders To mke Vinegar To make dry vinegar To make veriuyce Additions to conceiâ—ed secrets To make sweete powder for baggs To make sweete bags To make sweet water A very rare and pleasant Damaske water To make the best vinegar To perfume Gloues OF The ordringâ— preseruing and helping of all sorts of Wines and first of the choice of sweet Wines To make Muskadine and giue it a Flaâ—â—r How to â—â—auer Muskadine To aparill Muskadine when it comes new in to be fined in 24 houres To make white Bastard To helpe Bastard being eager To make Bastard white and to ridâ—way Laggs A remedie for Bastard if it pricke To make Malmsey To shift Malmsey and to rid away ill Wâ—â—es If Sack want his colour For Sack that is tawnie For Sack that doth rape and is browne To colour Sacke or any White-wine If Allegant be growne hard For Allegant that is sower How to order Renish wine Of what countries VVines are by their names Notes of gadging of Wines Oyles and Liquors The markes of gadging The ConteÌ„ts of all manner of Gascoyne wine and others To chuse Gascoyne wines To remedy Clarret wine that hath lost the Colour A remedy for Gascoine wine that hath lost his colour A remedy for white wine that hath lost his colour For white wine that hath lost his colour A remedy for Clarret or white wine that drinks foule For red wine that drinke faint For red wine that wants colour To make Tyre If Ossey coÌ„pleate or Caprock haue lost their colour Of makâ—ng woolleÌ„ cloth Of toasing wooll The dying of wooll To die wooll blacke To die wooll of haire colour To die wooll redde To die wooll blew To die a Puke To die a Sinder colour To die green or yellow Handling of wooll after dying The mixing of colours Mixing of three colours Of the oiling of wooll The quantity of Oile Of the tumming of wooll Of spinning wooll The diuersities in spinning Winding of woolleâ— yarnâ— Of warping Cloth Of weauing cloth walking dressing it Of linnen cloath The ground best to sow hemp on The tillage of the grouÌ„d Of sowing of hempe or flaxe Of weeding hempe and flaxe The pulling of hempe or flaxe The ripening of hemp and flaxe The watering of hemp or flaxe The time it shall lie in the water Of washing out of Hempe or Flaxe Speciall ordering of Flaxe The braking for Hempe Flaxe The drying of heÌ„p or flaxe When it is brak't enough Diuersity of brakes Of swingling hempe and flaxe Vse of swingle tree first â—urds The second swingling Of beating hempe Of heckling hempe Dressing of hempe more fine Of heckling flaxe The dressing of flaxe to the finest vse Of the spinning of hempe Of reeling yarne Of the scowring of yarne Bucking of yarne Whitening of yarne Of winding yarne Of warping and weauing The scowring and whiting of Cloth Of Kine Bignesse of Kine Shape of Kine The breed of Kine Depth of milke in Kine Quantity of Milke Of the going dry of Kine Of the gentlenes of Kine Of kindlines in Kine The best time to calue in for the dairy or breede Roaring of Calues The generall vse of Dairies The howers of milking Manner of milking The ordering of milk Ordering of milk vessels Silling of milke Profits arising from milke Of butter Of fleeting Creame Of keeping Creame Of churming Butter and the daies Manner of churming Helps in churning The handling of butter Clensing of butter Seasoning of Butter Of May butter Of powdering vp or potting of Butter Of great dairies and their customes When to pot butter Vse of Buttermilke Of Butter-milke Curds Of Whigge Of Cheese Of the Cheslep bag or runnet Seasoning of the runnet To make a new-mike cheese compound Cheese of two meales Cheese of one meale Of fâ—â—ttle Cheese Of floaten milk-cheese Of eddish cheese Of whey and the prâ—fits Of whey curds Election of Corne for Malt. Of the Malt house and the situation Of Malt-flowres Imperfect Flowres Of the Kilne and the building thereof The perfit Kilne Bedding of the Kilne Of fuell for the drying of Malt The making of the Garners The making of cesternes The manner how to make Malt. The drying of Mault The dressing of Malt. Obseruations in the making of Malt. Of Oate-meale Vertue of Oates to Cattell Vertue of oates Making of oate-meale The vertues of oate-meale Diuersities of drinkes Strong beere Of ordinary ry Beere Of brewing ordinary Beere Of brewing the bâ—st March beere Brewing of strong ale Brewing of Bottle Ale Of making Perry or Cyder Of Baking Ordering of Meals Baking manchets Baking cheate bread Baking of brown bread Generall obseruations in the brew-hause and Bake-house