of your hearbes according to your discretion so that it may sauer well of the hearbes and so vse it 9. mornings 6. or 7. spoonefulles at a time For the shingles a remedie TAke Doues dirt that is moistie and of Barly meale heaped halfe a pound and stampe theÌ„ well together do thereto halfe a pint of vineger and meddle them together and so lay it to the sore colde laye wall leaues thereupon and so let it lie thrée dayes vnremoued and on the thirde day if neede require lay thereto a newe plaister of the same and at the most he shalbe whole within thrée plaisters For all maner of sinnewes that are shortened TAke the head of a blacke shéepe Cammemill Lorrell leaues Sage of eache a handful and bray these hearbs in amorter then boyle them altogether in water till they he well sodden and let them stand till that they be colde then drawe it through a strainer and so vse it A sufferaigne ointment for shrunken finnowes and aches TAke eight Swallowes readie to flie out of the nest driue away the breeders wheÌ„ you take them out and let them not touch the earth stampe them vntill the Fethers can not be perceiued put to it lauender cotten of the strings of strawberies the tops of mother time the toppes of rosemarie of eache a handfull take all their weight of May butter and aquar more stampe all the Fethers that nothing can be perceiued in a stone morter the make it vp in bales and put it into an earthen pot for eight daies close stopped that no ayre take them take it out and on as soft fire as may be seeth it so that it do but simper then strain it and so reserue it to your vse For sinowes that be broken in two TAke wormes while they be knitte and looke that they depart not and stampe them and lay it to the sore and it will knit the sinowes that be broken in two For no knit sinowes that be broken TAke archangel and cut it small in gobbets and lay it to the sore and take milfoile and stampe it and lay it aboue it hard bound and let it lie so three dayes and at the three daies end take it away and wash it with wine and then make a new plaister of the same and at three dayes end put thereto an other and doe nothing els thereto Also take peniryall and bray it and put salt enough to them and temper it with hony and make a plaister therof and lay it vpon the sinowes that be stiffe and it will make them to stretch An oyle to stretch sinowes that be shrunke TAke a quart of Neates foote Oyle a pinte of Neates Gall halfe a pinte of Rose water as much Aqua Vita then put all these together into a brasse panne then take a handfull of Lauender cotten and as much of Bay leaues a good quantitie of Rosemary a good quantie of Lauender spike of Strawbery leaues the stringes and all then take thread and bind them all in seuerall braunches and put them into the panne or pot and set them ouer the fire vpon cleare coales with the oyles altogether and so let them boyle a good while and when it is boyled enough it will boyle but softly then take it of the fire and let it stand till it be almoste colde then straine it out into a wide mouthed Glasse Bottle or pewter pot and stop it close it will not continue in no wodden thing and where the sinowes be shrunke take of this being warmed and annoint the place therewith and chafe it well against the fire and vse this morning and euening and keepe the place warme and you shal find great ease For to staunch bloud TAke Bole Armoniake and Turpentine and make a plaister and lay it too Also take the mosse of the Hazell trée and cast it into the wound and it will staunch foorthwith and the longer that it is gathered the better it is Also take a good péece of Martinmas Biefe out of the roufe and heate it on Coales and as hot as ye may suffer it lay it thereto Also take a péece of leane Salt Biefe and let the Biefe be of that greatnesse that it may fill the wound and lay it in the fire in the hot Ashes till it be hot through and all hot thrust at in the wound and bind it fast and it shall staunch anon the bleeding when a maister vaine is â—ut and if the wound be large For swelling that commeth suddenly in mans limmes TAke hartes tongue cherfoyle and cut them small and then take dregges of Ale and Wheate branne and sheepes tallowe molte and doe all in a potte and seeth them till that they be thick and then make a plaister and lay it to the swelling Also take faire water and salt and stirre them wel together and therein wet a cloth and lay it to the swelling For to make one slender TAke Fennell and seeth it in water a very good quantitie and wring out the iuyce therof when it is sod and drinke it first and laste and it shall swage either him or her A good ointment for scabs and for itching of the bodie TAke foure ounces of oyle de bay and an ounce of frankensence two ounces of white waxe and three ounces of swines grease and an ounce of Quickesiluer that must bee slacked with fasting Spittle an ounce of great Salt as much of the one as of the other and of all these make an oyntment and if the scabs or itch be vpon all the whole body as well aboue the girdle as beneath then when thou goest to bedde wash both thy hands and thy feete with warme water and battle them well therein by the fire and after drie them with a cloth of linnen then take vp with thy fingers of that oyntment and doe it in the palmes of thy hands and in the soles of thy feete and rub it wel together that it may drinke in wel if it do soke in wel thou must put gloues on thy hands and sockes on thy feete and thus doe euerie night when thou doest go to bed and in the scabbe or itch be aboue the girdle and not beneth then anoint but the hands and if the scabbe be beneath the girdle them looke that you annoint the soles of your feete and the scabbe or itch be in all thy body as wel aboue the girdle as beneath then thou must annoint both thy hands and thy feete as thou sittest by the fire thou shalt be whole this hath bene proued For all maner of scabbes TAke Enela Campana red docke rootes nightshad woodbind leaues and then cast in a péece of Allam and put in Vitriol Romana rubrified when it is cold wash the scab there with Also take white pintment Brimstone Quicsiluer verdigrease and mingle them together therewith annoint the sore scab For a man that hath drunken poison TAke betony and stampe it mingle it with water and the
it handsomly vpon the top and by the sides and then put it into the Ouen and when it is halfe baked draw it out and take two or thrée feathers and a litle rose water and wet all the couer with it and haue a handfull of suger finely beaten and straw vpon it and see that the rose water wet in euerie place and so set it in the ouen againe and that will make a faire ise vpon it if your Ouen be not hote inough to reare vp your ise then put a litle fire in the Ouens mouth To make Almond butter after the best and newest fashion TAke a pound of Almonds or more and blanch them in cold water or in warme as you may haue leasure after the blanching let them lye one houre in cold water then stamp them in faire cold water as fine as you can then put your Almonds in a cloth and gather your cloth round vp in your handes and presse out the iuice as much as you can if you thinke they be not small inough beat them againe and so get out milke so long as you can then set it ouer the fire when it is readie to séeth put in a good quantitie of salt and rosewater that will turne it after that is in let it haue one boyling and then take it from the fire and cast it abroad vpon a linnen cloth and vnderneath the cloth scrape of the whay so long as it will runne then put the butter together into the middest of the cloth binding the cloth together and let it hang so long as it will drop then take peecees of suger so much as you thinke will make it swéet and put thereto a litle rose water so much as you will melt the suger and so much fine pouder of saffron as you thinke will collour it then let both your suger and saffron stéepe together in the litle quantitie of rose water and with that season vp your butter when you will make it To make Oister Chewets TAke a pecke of Oisters and wash them cleane then sheal them wash them faire in a Culliander and when they be sodden straine the water from them and chop them as small as pie meat then season them with pepper halfe a pennie worth of claues and mace halfe a peny worth of sinamom and ginger and a penie worth of suger a litle saffron salt then take a handfull of small raisons sixe dates minced smal and mingle them altogether then make your paste with one pennie worth of fine flower tenne yolkes of egges a halfe penniworth of Butter with a little saffron and boyling water then raise vp your chewets and put in the bottom of euerie one of them a litle butter and so fill them with your stuffe then cast proines dates and small raisons vpon them and being closed bake them let not your Ouen be two hote for they will haue but litle baking then drawe them and put into euerie one of them two spoonefull of vergice and butter and so serue them in To make a Tart of Medlers TAke medlers that be rotten and stamp them then set them on a chaffing dish and coales and beat in two yolkes of egges boyling it till it be somewhat thicke then season them with suger sinamom and ginger and lay it in past To make a Quinces moyse or Wardens moyse YOu must rost your wardens or quinces and when they be rosted pill them and strain them together and put in suger Sinamom and Ginger and put it in a plate and then smooth it with a knife and scrape a litle suger on the top and nicke a litle with a knife To make an other pretie dish with dates and the iuice of two or three Orenges STraine them into a dish and so make Chambers of paste vpon a sticke put the stickes vpon a loafe of bread and so drie them in the Ouen and then clarifie a litle butter and frie them in it and laie them in a dish and scrape suger on them To make hypocrase TAke a gallon of white wine suger two pound of sinamom ij d. ginger y. d. long pepper ij d. mace ij d. not brused graines ij d. gallingall i. d. ob cloues not brused you must bruse euerie kind of spice a litle put them in an earthen pot all a day then cast them through your bags two times or more as you sée cause and so drinke it To make marmalet of Quinces TAke verie good Quinces and pare them and cut them in quarters then core them cleane and take heed it be not a stony Quince and when you haue pared and cored them then take two pintes of running water and put it into a brasse pan casting away eight spoonfuls of one of the pintes then waigh thrée pound of fine suger beat it and put it into the water make your fire where you may haue a good light not in a chimney then set on your pan vpon a treuet and when your suger and water beginneth to boile you must skimme it cleane then put in sixe spoonfuls of rose water and if there rise anie more skumme take it off and so put in your thrée pound of quinces and let them boile but softly and if you see the colour waxe somwhat déepe now then with a faire slice be breaking of them and when your liccor is well consumed away and the colour of your quinces to growe fairer then be still sturring of it when it is inough you shall sée it rise from the bottom of your pan in ttirring of it and so boxe it ye shall haue it to be good marmalet and a verie orient colour if you will you may put some muske into it some rose water rubbe your boxe withall it will giue it a pretie sent and it is a verie good way To make a sirrop of Quinces to comfort the stomake TAke a great pint of the iuice of Quinces a pound of suger and a good halfe pint of vineger of ginger y e waight of fiue grotes of sinamom the waight of sixe grots of pepper the waight of thrée grotes two pence To make Marmalet of Quinces TAke verie good Quinces and paire them cut them in quarters then core them cleane take heed it be not a stony quince and when you haue pared and cored them then take two pints of running water and put it into a brasse casting away eight spoonefulls of one of the pints the waight of foure pound of fine suger beat it put it into the water make your fire where you may haue good light not in the chimney then set ouer your pan vpon a Treuet and when your suger and water beginneth to boile you must straine it cleane then put in sixe spoonefull of rose water and if there rise anie more skimme take it off and put it into boxes To make Codamacke of Quinces TAke fine quartes of running water a quart of french wine put them
well mingled and that the greenes of the ioyce be come and then straine it through a faire cloth into a cleane vessell and this shall heale wounde or sore whatsoeuer it bee Another for all sores TAke a quarter of a pound of Pitch as much of Waxe as much of Rossen as much of capons grease or other soft grease and put them in a panne and seeth them al together till they bee melted and then straine them through a faire cloath and make a plaister to lay to the place greeued To defend Humors TAke beanes the rinde or the vpper skin being pulled of bruse them and mingle them with the white of an Eg and make it sticke to the Temples it keepeth backe humors flowing to the eyes To make Rosemarie water TAke the Rosemarie and the flowers in the middest of May before sunne arise and strippe the leaues and the flowers from the stalke take foure or fiue Alicompane rootes and a handfull or two of Sage then beat the Rosemarie the Sage and rootes together till they be verie small and take thrée ounces of cloues iij. ounces of Mace iij. ounces of Quibles halfe a pound of Annisseedes and beat these spices euerie one by it selfe Then take all the Hearbes and the Spices and put therein foure or fiue gallons of good white wine then put in all these Hearbes and Spices and Wine into an earthen pot and put the same Pot in the ground the space of sixeteene dayes then take it vp and still in a Still with a verie soft fire To make Bisket bread FIrst take halfe a Pecke of fine white flower also eight newe laid Egges the Whites and Yolkes beaten together then put the said Egges into the Flower then take eight Graines of fine Muske and stampe it in a Morter then put halfe a pint of good Damaskewater or else Rosewater into the Muske and mingle it together and put it into wine or Muscaden but Muscaden is better and put it into the flowre also one ounce of good Annisseedes cleane picked put therein and so to worke them altogether into a Paste as yee doe bread and then make your biskettes into what fashion you thinke best and then put them into an Ouen and bake them harde if you will kéepe them long or else but indifferent if you will haue it candite take rose water and Suger and boyle them together till they be thicke and so slices of bread then set hot in the Ouen vntill the same be candit Certaine approued points of Husbandrie very necessarie for all Husbandmen to knowe First of Oxen. TOkens whereby an Oxe is knowen to be good and towarde for the worke are these ready and quicke at the voyce hee moueth quickly he is short and large great eares the Hornes liuely and of meane bignesse and blacke the head short the breast large a great panche the tayle long touching the ground with a tuffe at the ende the haire curled the backe straight the raines large the leg strong sinowes the houffe short and large the best colour is blacke and red and next vnto that the bay and the pyed the white is the worst the greye and the fallowe or yellowe is of lesse valure The charge of one that kéepeth them is chiefly to vse them gently to serue them with meate and good litter to rubbe or kembe them at night to strike them ouer in the morning washing sometimes their Tailes with warme water also to keepe their stable cleane and that the poultrie or Hogges come not in for the feathers may kill the Oxen and the dung of sick Pogges breedeth the Murren Item hee must knowe discreetely when oxen haue laboured enough and when but litle and according to that they are to bee fedde Item that he worke them not in a time too cold or to wet Item that hee suffer them not to drinke presently after a great labour and that he tie them not vp foorth with vntill they be a little refreshed abroade The Oxe desireth cleare or running water like as the Horse desireth the puddle or troubled water Item that at their comming home hee alwayes ouerlooke them whether there be any Thornes in their féete or if the Yoke haue galled them In Fraunce they gelde all their Bulcalues about the age of two yeares that at the fall of the leafe The day when they are to be cut they must not drinke and must eate but little They suddenly clippe the sinnowes of the stones with a paire of tongues and so cut out the stones in such sort as they leaue behind the end that is tied vnto the sinnowes for so the Calfe or Bullocke shall not bléed ouermuch nor shall léese all his virilitie and courage At the age of ten moneths the Bullocke changeth his foreteeth and at sixe moneths after they scale the next teeth and at the ende of thrée yeares he chaungeth all his teeth Note when an Oxe is at best his téeth are equall white and long and when he is old the teeth be vnequall and blacke If an Oxe haue the laske which often times is with bloud and maketh him very weake they kéepe him from drinke foure or fiue dayes they giue him Walnuttes and harde Chéese tempered in thicke wine and for the vttermoste remedie they let him bléed in the middes of the forehead To make him loose bellied they giue him two ounces of aloes made in pouder with warme water An Oxe pisseth bloud of beeing too much chafed or of eating il hearbes or flowers they kéepe him from drinke and drench him with Treacle in two pintes of Wine or Ale putting thereto Saffron For the Cough they séeth I sope in his drinke For the biting of an Adder or venimous dogge they noint the place with oyle of Scorpion If hee bee lame of colde in his féete they wash him with olde vrine warmed If he be lame of the aboundance of blood fallen downe into the pastornes and hoofe they dissolue it by rubbing and launcing Item the better to keepe their Oxen in health whether they be to be laboured or to be fatted they wash his mouth eight dayes with vrine and there is taken away much fleame which taketh from an Oxe his tasie and stomacke If the fleame haue made him haue the murre which is knowne by the watering of the eye they wash his mouth with time and white Wine or rubbe it with water and salte Of Horses TOkens of a good Colte the head little and leane the eare straight the eyes great the nostrelles wide the necke little towardes the head the backe short large close bellied the cullions or stones equall and small the tayle long tuffed with haire thicke and curled the legges equall high and straight the houffe blacke harde and hye he should be quicke and pleasant The age of Horses is knowen partly by the hooffe principally by the teeth When the Horse is two yeres and a halfe the middle téeth aboue and beneath doe fall When he
you must take and shread them a litle not too small then take the Treakle and the Bole armoniacke and mingle them and the hearbes together then put them in a stillatorie and still them fiet To make Sinamom water TAke Rennish wine a quart or Spanish wine a pint rose water a pint a halfe Sinamom brused a pound and a halfe let these stand infused the space of foure and twentie houres then destill it and beeing close stopped and luted then with a soft fire destill the same softly in a Limbeck of glasse and receiue the first water by it selfe Also if ye be so disposed to make the same water weaker take thrée pints of rose water and a pint and a halfe of Rennish wine and so distill the same and you shall haue to the qualitie of stuffe the quantie of the water which is three pints but the first is best and so reserue it to your vse both morning and euening To make Sinamon water another way TAke three quarts of Museadine and a pound of Sinamon and halfe a pint of good Rosewater so let them lie infused the space of foure and twenty howers and destill it as aforesaid and you shall receiue to the quantitie as to the quallitie but the first pint is the best and the chiefest of all the other as is manifest by practise To make Aqua composita for a surfet TAke rosemarie Fenell Isope Time Sage horehound of each of these a handfull Penniryal red mints marierum of each sixe crops a roote of Enula Campana of Licoras Anneyséede brused of each two ounces put all these to thrée gallons of mightie strong Ale and put it into a brasse pot ouer an easie fire and set the Limbecke vpon it and stop it close with dowe or past that no aire doe goe out and so keepe it stilling with a soft fire and so preserue it to your vse as need requireth To make the water of life TAke Balme leaues stalkes burnet leaues and flowers a handful of rosemary turmentill leaues and rootes Rosa solis a handfull red roses a handfull Carnations a handfull Isop a handfull a handfull of Time redstrings that grow vpon Sauerie a handfull red Fennel leaues and rootes a handfull red Mints a handfull put all these hearbs into a pot of earth glased and put therto as much white wine as will couer the hearbes and let them soake therein eight or nine dayes then take an ounce of Sinamom as much of Ginger as much of Nutmegs Cloues and Saffron a litle quantitie of Anneyséedes a pound great Raisons a pound Suger a pound halfe a pound of Dates the hinder part of an olde Cony a good fleshly running Capon the flesh and sinewes of a legge of mutton foure young Pigiōs a dossen of Larks the yolkes of twelue egges a loafe of white bread cut in sippettes Muscadell or Bastard thrée gallons or as much in quantitie as sufficeth to distill all these things at once in a Limbecke and thereto put off Methridatum two or thrée ounces or elswith as much perfect treakell and destill it with a moderate fire and keepe the first water by it selfe and the second water alone also when there cōmeth no more water with strings take away the limbecke put into the pot more wine vppon the same stuffe and still it againe and you shal haue an other good water and shall so remaine good In the first ingredience of this water you must kéepe a double glasse warely for it is restoratiue of all principall members and defendeth against all pestiliencial diseases as a gainst the Paulsie Dropsie Spleene yellowe or blacke Jaundice for wormes in the bellie and for all agues bee they hot or cold and al maner of swellings and pestilenciall sorowes in man as melancholy fleugmatike it strengtheneth and comforteth al the spirits and strings of the braine as the heart the milte the liuer and the stomacke by taking thereof two or three spoonefuls at one time by it selfe or with Ale wine or beare and by putting a pretie quantitie of Suger therein also it helpeth disgestion and doth breake winde and stoppeth laske and bindeth not and it mightely helpeth and easeth man or Woman of the paine af the heart burning and for to quicken the memorie of man take of this water thrée spoonefuls a day in the morning and an other after hee goeth to dinner and the third last at night To make a good plaister for the strangurie TAke holly hocks and violets and mercury the leaues of these herbes or the seedes of them also the rinde of the elderne tree and also leyd Wort of ech of these a handfull and beate them small and seeth them in water till halfe be consumed then doe thereto a little oyle Oliue and all hot make thereof a plaister and laye it to the sore and raines and also in Sommer thou must make him a drinke in this maner take Sapifrage and the leaues of elderne fiue leafed grasse and séeth them in a pottell of stale ale till the halfe be wasted and then straine it and kéepe it cleane and let the sicke drinke thereof first and last and if you lacke these hearbes because of winter then take the rootes of fiue leaued grasse and drie them and make thereof pouder and then take Oyster shelles and burne them and make pouder of them and mingle them together and so let the sicke vse thereof in his pottage and drinke and it shall helpe him To make a powder for the stone and strangullian TAke blacke bramble berries while they be redde Juie berries the inner pitch of the Ashe Keyes the stones of Eglantine Berries clouen rubbed from the haire Nutte Keyes the rootes of Philopendula of all these a like quantitie Accorne kernels the stones of Slowes of each a like quantitie drie all these on platters in an ouen til they will be beaten to pouder then take gronsell seede Sapifrage seede Alisander seede coliander seede parsley seede comin séede fenell seede anniséede of ech of these a like quantitie as much as is before written and dried in like sort then beate al these to fine pouder and take Licoras of the best that you can get faire scraped as much in quantitie as of al the other beate it fine mingle it with the same pouder so keepe it close that no winde come at it vsing it first last with posset drinke made with white wine or Ale when you eate your potage or other broth put some in it if you be sore pained if you haue any stone it wil come away by shiuers and if it do so when you thinke that your water beginneth to cleare againe take this drinke that followeth and it will cleane your bladder and it wil leaue no corruption therein The drinke TAke Rosemary wild Time and seeth them in running water with as much Suger as will make it swéete from a quart to a pint vse the quantitie