To break the Plague Sore 104 146 To make the best Paracelsus Salve 149 Plague water for three several times 157 A defensive Plaister 158 Lapis Prunellae 162 To preserve against the Plague 169 R. Restoratives 16 17 For running of the Reins 34 65 79 119 159 For the Reines in the Back 59 For one that hath a Rupture 96 112 For Rheume 125 S. Sir John Digbies Medicine for the Stone in the Kidneyes 26 For a Stitch under the Ribs 10 59 95 For foul Scabs ibid. For the Spleen 27 143 To make a Searcloth ibid. For the Scurvy 30 A Sirupe to strengthen the stomack 31 For Sun-burnt 34 To preserve the Sight 35 117 For Swellings 38 50 51 69 110 For one that hath Surfeited 47 38 106 165 For Sinewes shrunk 61 Doctor Stevens his Water 62 137 A Remedy for a fit of the Stone and when that the water stops 72 85 90 108 109 A Syrupe for pain in the Stomack 73 A Cordiall for the sea 75 Oyle of St. Johns Wort. 77 A salve for an old Sore 77. 82. 86. 90. 97. 114 For the green sicknesse 80. Oyle of Sage good for any grief 83 For a Scald 93. 118. 144. 163. Oyle of Swallows 111. For one that cannot sleep 114. 118. For one that hath a heat in his stomack 115. Burning and pricking in the Soles of the feet 120. To break a Sore 123. An electuary to comfort the Stomack 125. A powder for the Stone 128. 129. For stiffnesse of Sinews 131. For a Strain in the Joynts 128. 152. T To distill Triacle water 12. To cure a Tetter 54. 94. 170. To keep the Teeth clean 82. For the Tooth-ache 84. 167. To heale a prick with a Thorn 93. 103. 112. To quench or slack Thirst. 115. To make Teeth stand fast 168. For one that hath lost his Taste ibid. V To stay Vomiting 32. To stanch bleeding of a Vein 46. For a Vein that is evill smitten ibid. To clense Vlcers 53. For the falling of the Vvula in the throat 172. W A Cordial for Wind in the stomack or any other part of the body 16. 27. 40. 139. A Balme for green Wounds 26. 52 104. 119. A Broth for one that is Weak 38. 40. To stanch the bleeding of Wounds 44. For a Woman travailing with Child 47. For a Wen. 53. Dr. Willoughbies Water 63. To draw an Arrow head or iron out of a Wound 66. A Plaister for a Wound ibid. 68. 79. 126. For Women that have had a mischance 76. For a Woman that hath her flowers too much 88. To cause a Woman to have her sicknesse 90. To kill Worms 91. 145. A Water for one that is sick and weak 107. To take away Warts 116. Against Wind in any part 148. For to cause a young Childe to make Water 171. A CHOICE MANUALL OR RARE AND SELECT SECRETS IN PHYSICK By the Right Honourable the Countess of Kent A very good Medicine for a Consumption and Cough of the Lungs TAke a pound of the best Honey as you can get and dissolve it in a Pipkin then take it off the fire and put in two penniworth of flower of Brimstone and two penniworth of pouder of Elecampana and two penniworth of the flower of Liquorice and two penniworth of red Rose-water and so stir them together till they be all compounded together and put it into a gallie pot and when you use it take a Liquorish stick beaten at one end and take up with it as much almost as half a Walnut at night when you goe to bed and in the mornings fasting or at any time in the night when you are troubled with the Cough and so let it melt down in your mouth by degrees St. John Digbies Medicine for the Stone in the Kidnies Take a pound of the finest Honey and take seven quarts of Conduit water set them on the fire and when it is ready to seeth scum it and still as the froth doth rise scum it and put in twenty whole Cloves and let it seeth softly for the space of half an hour and so bottle it up for your use and drink it morning and evening and at your meat and no other drinke untill you are well A Medicine for the falling Sickness Take a penny weight of the pouder of Gold six pennie weight of Pearl six pennie weight of Amber six pennie weight of Corrall eight grains of Bezar half an ounce of Pionie seeds Also you must put some pouder of dead mans scull that hath been an Anatomie for a Woman and the pouder of a woman for a man compound all these together and take as much of the pouder of all these as will lye upon a two pence for nine mornings together in Endive water and drink a good draught of Endive water after it For Cordials and Restoratives use these things following In any faintness take three drops of oyle of Cinnamon mixed with a spoonfull of Sirrup of Gillifloures and as much Cinnamon water drinke this for a Cordiall Against Melancholie Take one spoonfull of Gillifloures the weight of seven Barlie corns of Beverstone bruise it as fine as flour and so put it into two spoonfuls of Sirrup of Gilliflours and take it four hours after supper or else four hours after dinner this will cheer the heart If you be sick after meat use this Take of the best green Ginger is preserved in Sirrup shred it in small peeces put it into a gallie pot and put Cinnamon water to it then after dinner or supper eat the quantity of two Nutmegs upon a knifes point Aqua mirabilis Take three pints of White wine one pint of Aqua vitae one pint of juice of Salandine one drachm of Cardamer a drachm of Mellilot flours a drachm of Cubebs a drachm of Galingal Nutmegs Mace Ginger and Cloves of each a drachm mingle all these together over night the next morning set them a stilling in a glass Limbeck The Vertues This Water dissolveth swelling of the Lungs and being perished doth help and comfort them it suffereth not the bloud to putrifie he shall not need to be let bloud that useth this water it suffereth not the heart burning nor Melancholy or Flegm to have dominion it expelleth urine and profiteth the stomack it preserveth a good colour the visage memorie and youth it destroyeth the Palsie Take some three spoonfuls of it once or twice a week or oftner morning and evening first and last Another way to make Aqua Mirabilis Take Galingall Cloves Quibs Ginger Mellilip Cardamonie Mace Nutmegs of each a drachm and of the juyce of Salledine half a pint adding the juyce Mints and Balm of each half a pint more and mingle all the said Spices being beaten into pouder with the juyce and with a pint of good Aqua vitae and three pints of good White wine and put all these together into a pot and let it stand all night being close stopt and in the morning still it with a soft sire as can be the
the morning and another at night For a man that hath no taste in meat or drink Take a pottle of clear Water and a good handful of Dandilion and put it in an earthen pot and seeth it till it come to a quart and then take out the Hearbs and put in a good quantity of white sugar till you think it be somewhat pleasant and then put it into a vessel wherein it may coole and then take twenty or thirty Almonds blanch them and beat them in a Morter and when the Water is cold put it to the Almonds and then strain it through a clean Cipris bag without compulsion and if it he thick let it run through again and so keep it in a vessel and drink of it often at all times as you please To preserve a man from the Plague Take Aloe epaticum and Aloe succatrine fine Cinnamon and Myrrh of each of them three drachms Cloves Mace Lignum Aloe Mastick Bole Armoniack of each of them half a drachm let all these things be well stamped in a clean Morter then mingle them together and after keep them in some close vessel and take of it every morning two penny weight in half a glasseful of white Wine with a little water and drink it in the morning at the dawning of the day and so may you by the grace of God goe safely into all infection of the air and Plague For a Tetter or Ring-worm Take Mercury a quarter of an ounce Camphire one penny weight make them into pouder and rub them in a fair porrenger then take and mix them with the water of the Vine four or five spoonfuls stir them well together then put as much more water to that then strain it through a cloth and take Poppey seeds one quarter of an ounce beat that in a stone Morter with a spoonful of the water of the Vine putting a little and a little till you have spent the quantity of a pint then put to half an ounce of the Milk of Coker-nut so mix them well together with your first Receipt and strain them as you make Almond milk through a fair cloth then keep it in a glasse for your use To keep ones body loose whensoever you need Take two ounces of Sirupe of Roses one ounce of Sine one pennyworth of Annise seeds one stick of Licorice one pint of Posturn water seeth them altogether till it seeth to half a pint then strain them forth then boyle the two ounces of Sirupe of Roses and drink it warm For a red Face Take Brimstone that is whole and Cinnamon of either of them by even proportion by weight beat them into small pouder searse it through a fine cloth upon a sheet of white paper to the quantity of an ounce or more and so by even proportions in weight mingle them together in clean clarified Capons grease and temper them well together until they be well mollified and then put them to a little Camphire to the quantity of a Bean and so put the whole confection in a glasse For a young Child to make water Boyle Organy in fair water and lay it warm to the Childs Navel A Medicine for the falling of the Vvula into the Throat Take a red Colewort leaf whereof cut away the middle rind then put the leaf into a paper and let it be burnt in hot embers or ashes then take the leaf out and lay it hot on the top or crown of the bare head and it will draw it up into his place and rid you of your pain A Medicine for the heat of the soles of the feet that cometh by rheume or bloud Take a quantity of Snailes of the garden and boyle them in stale Urine then let the Patient bath and set his feet therein and using that often he shall be cured Gascons own Pouder Take of pouder of Pearl of red Corral of Crabs eyes of Harts horn and white Amber of each one ounce beat them into fine pouder and fearce them then take so much of the black toes of the Crabs clawes as of all the rest of the pouders for that is the cheif worker beat them and fearce them finely as you doe the rest then weigh them severally and take as much of the toes as you doe of all the rest of the five pouders and mingle them well together and make them up into balls with jelly of Hartshorn whereunto put or infuse a small quantity of Saffron to give them colour let them lye till they be dry and fully hard and keep them for your use The Crabs are to be gotten in May or September before they be boyled The dose is ten or twelve grains in Dragon water Carduus water or some other Cordial water The Apothecaries in their composition of it use to put in a drachm of good Oriental Bezar to the other pouders as you may see in the prescription following This is thought to be the true composition invented by Gascon and that the Bezar Musk and Ambergrice were added after by some for curiosity and that the former will work without them as effectually as with them The Apothecaries Gascon Pouder with the use Take of Pearles white Amber Harts-horn eyes of Crabs and white Corral of each half an ounce of black thighs of Crabs calcined two ounces to every ounce of this pouder put a drachm of Oriental Bezar reduce them all into very fine pouder and searce them and with Hartshorn jelly with a little Saffron put therein make it up into a paste and make therewith Lozanges or Trochises for your use You must get your Crabs for this pouder about May or in September before they shall be boyled when you have made them let them dry and grow hard in a dry air neitheir by fire nor Sun Their dose is ten or twelve graines as before prescribed in the former page The Pouder prescribed by the Doctors in their last London Dispensatory 1650. called by the Pouder of Crabs clawes Take of prepared Pearles eyes or stones of Crabs of red Corral of white Amber of Hartshorn of Oriental Bezar stone of each half an ounce of the pouder of the black tops of the clawes of Crabs to the weight of all the former make them all into pouder according to Art and with jelly made with the skins or castings of our Vipers make it up into small Tablets or Trochisces which you must warily dry as before prescribed and reserve for your use The Countesse of Kents Pouder good against all malignant and pestilent Diseases French Pox Small Pox Measels Plague Pestilence malignant or scarlet Fevers good against Melancholy dejection of Spirits twenty or thirty grains thereof being exhibited in a little warm Sack or Hartshorn jelly to a man and half as much or twelve graines to a Child Take of the Magistery of Pearles of Crabs eyes prepared of white Amber prepared Hartshorn Magistery of white Corral of Lapis contra Parvam of each a like quantity to these pouders infused
still being close pasted and a cold still A Medicine for the Stone in the Kidnies Take a good handful of Pellitorie of the wall a handfull of Mead Parsley or Saxifrage a handfull of wilde Thime a handful of garden Parsley three spoonfuls of Fennel Seeds six Horse Raddish roots sliced then shred all these together and put them in a gallon of new milk and let them stand and steep in a close pot one whole night and then still them milk and all together this must be done in May or June for then hearbs are in their best state and when it is taken you must put to two or three spoonfulls of this water as much White wine as Rennish and if you please a little Sugar and so take it two dayes before the change and two dayes after and two dayes before the full and two dayes after continuing taking the same all the yeare and the Patient undoubtedly shall find great ease and void many stones and much gravell with little pain To make Horse Raddish drinke Take half a pound of Horse Raddish then wash and scrape them very clean and slice them very thin crosse wayes on the root then put them into six quarts of small ale such as is ready for drinking which being put into a Pipkin close covered set on the Embers keeping it little more then bloud warm for twelve hours then take it off the fire and let it stand to cool untill the next morning then pour the clear liquor into bottles and keep it for your use drinking a good draught thereof in the morning fasting two houres after and the like quantitie at four in the afternoon this drink is excellent good against winds as also for the scouring and Dropsie being taken in time An excellent Sirrup against Melancholly Take four quarts of the juyce of Pearmains and twice as much of the juyce of Buglosse and Borrage if they be to begotten a drachm of the best English Saffron bruise it and put it into the juyce then take two drachms of Kermes small beaten to powder mix it also with the juyce so being mixt put them into an earthen vessell covered or stopt forty eight houres then strain it and allow a pound of Sugar to every quart of juyce and so boyle it to the ordinary height of a sirrup after it is boyled take one drachm of the Species of Diamber and two drachms of teh Species of Diamargariton frigidum and so few the same slenderly in a linnen bag that you may put the same easily into the bottle of Sirrup and so let it hang with a thread out at the mouth of the bottle the Species must be put into the Sirrup in the bag so soon as the Sirrup is off the fire whilst it is hot then afterwards put it into the bottle and there let it hang put but a spoonfull or two of Honey amongst it whilst it is boyling and it will make the scum rise and the Sirrup very clear You must adde to it the quantity of a quarter of a pint of the juyce of Balm An excellent Receipt for the Plague Take one pound of green Walnuts half an ounce of Saffron and half an ounce of London Triacle beaten together in a morter and with a little Carduus or some such water vapour it over the fire till it come to an Electuary keep this in a pot and take as much as a Walnut it is good to cure a Fever Plague and any infection An excellent Cordiall Take the floures of Marigolds and lay them in small spirit of Wine when the tincture is fully taken out pour it off from the floures and vapour it away till it come to a consistence as thick as an Electuary For a Bruise or Stich under the Ribs Take five or six handfuls of Cabbage stamp it and strain it after it is boyled in a quart of fair water then sweeten it with Sugar and drink of it a wine Glasse in the morning and at four in the afternoon for five or six dayes together then take a Cabbage lease and between two dishes stew it being wet first in Canary Wine and that lay hot to your side evenings and mornings An excellent Receipt for an Itch or any foule Scabs Take Fox gloves and boyle a handful of them in posset drink and drink of it a draught at night and in the morning then boyle a good quantity of the Fox gloves in fair running water and annoint the places that are sore with that water A Receipt good for the Liver Take Turpentine slice it thinne and lay it on a Silver or Purslane Plate twice or thrice in the Oven with the bread till it be dry and so make it into powder every day take as much as will lie on a six-pence in an Egg For Flegm and stopping in the throat and stomack D. T. Take oyle of Almonds Linseed oyle buds of Orange floures boyle all these in Milk and annoint the stomack well with it and lay a Scarlet cloth next to it For an extream Cold and a Cough Take of Hysop water six ounces of red Poppy water four ounces six Dates ten Figs and slice them small a handful of Raisins of the Sun the weight of a shilling of the powder of Licorice put these into the aforesaid waters and let them stand five or six houres upon warm embers close covered and not boyle then strain forth the water and put into it as much Sugar of Roses as will sweeten it drink of this in the morning and at four of the clock in the afternoon and when you goe to bed To distill Triacle water Take one ounce of Harts-horn shaved and boyle it in three pints of Carduus water till it come to a quart then take the roots of Elecampane Gentian Cipresse Turmentill and of Citron rindes of each one ounce Borrage Buglosse Rosemary floures of each two ounces then take a pound of the best old Triacle and dissolve it in six pints of white Wine and three pints of Rose-water so infuse altogether and distill it It is good to restore spirits and speech and good against swouning faintnesse Agues and Wormes and the small Pox. Triacle water Take three ounces of Venice Triacle and mingle it in a quart of spirit of Wine set it in horse-dung four or five dayes then still it in ashes or sand twice over after take the bottome which is left in the Still and put to it a pint of spirit of Wine and set it in the dung till the tincture be clean out of it and strain the clear tincture out of it and set it on the fire till it become to be a thick consistence it must be kept with a soft fire And so the like with Saffron To take away a Hoarsnesse Take a Turnip cut a hole in the top of it and fill it up with brown Sugar-candy and so roast it in the embers and eat it with Butter To take away the Head-ach Take the best Sallade oyle and the
glasse half full with the tops of Poppy floures which groweth in the Corn set this in the Sun a fortnight and so keep it all the year and annoint the Temples of your head with it For a Cough Take Sallade oyle Aqua vitae and Sack of each an equall quantity heat them altogether and before the fire rub the soles of your feet with it To make a Jelly of Harts-horn Take a quart of running water and three ounces of Harts-horn scraped very fine then put it into a stone Jug and set the Jug in a Kettle of water over the fire and let it boyle two or three houres untill it jelly then put into it three or four spoonfuls of Rose-water or white Wine then strain it you may put into it Musk or Ambergreece and season it as you please To make a Glister Take half a quart of new Milk or three quarters set it on the fire and make it scalding hot then take it off and put into it a yoalk of a new laid Egg beaten two ounces of brown Sugar Candie or Black Sugar give it the party bloud-warm To make a Glister Take the bone of a neck of Mutton or Veal clean washed set it on the fire to boyl in three pints of fair water and when it is clean scummed then put in the roots of Fennel and Parsely clean washed and scraped of either of them the Roots bruised a handfull of Cammomile and Mallows a handfull let all these boil together till half be wasted then strein it take three quarters of a pint of this broth brown Sugar Candie two ounces of Oyle of Flaxseed two ounces mingle all these together and take it for a Glister bloud-warm when it is in your body keep it half an hour or three quarters of an hour or an hour if you can A Comfortable Cordial to cheer the Heart Take one ounce of conserve of Gillifloures four grains of the best Musk bruised as fine as flower then put it into alitle tin pot and keep it till you have need to make this Cordiall following Viz. Take the quantitie of one Nutmeg out of your tin pot put to it one spoonfull of Cinnamon water and one spoonful of the Sirrup of Gilliflours Amber-greece mix all these together and drink them in the morning fasting three or four houres this is most comfortable A Cordial for Winde in the Stomack or any Part. Take six or eight spoonfuls of Penny-royall water put into it four drops of oyle of Cinnamon so drinke it any time of the day so you fast two houres after Restoratives Take a well flesht Capon from the barn-door and pluck out his Intrals then wash it within with a little white-wine then flea of all the skin and take out his bones and take the flesh onely cut it in little peeces and put it into a little stone bottle and put to it an ounce of white Sugar-candie six Dates slit with the stones and piths taken out one large Mace then stop the bottle up fast and set it in a Chafer of water and let it boil three houres then take it out and pour the juice from the meat and put to it one spoonful of red Rose water and take the better part for your breakfast four hours before dinner and the other part at three a clock in the afternoon being bloud-warm Another Restorative Take half a pint of Claret wine and half a pint of ale and make a caudle with a new laid egg put in half a Nutmeg cut into two peeces then take it off the fire and put in seven grains of Ambergreece drinke this for two breakfasts for it will increase bloud and strength Another Restorative Take two new laid Eggs and take the whites clean from them and put the yolks both in one shell then put in two spoonfulls of Claret wine seven grains of Amber-greece small bruised and a little Sugar Candie stir all these together and make them bloud-warm and sup them up for a breakfast three or four hours before dinner Another Restorative Take a young leg of Mutton cut off the skin and the fat take the flesh being cut into small peeces and put it into a stone bottle then put to it two ounces of raisins of the Sun stoned large Mace an ounce and half of Sugar Candie and stop the bottle very close and let it boil in a Chafer three hours and so put the juice from the meat and keep it in a clean glasse it will serve for three breakfasts or if he will he may take some at three a clock in the afternoon being made warm A restoring Broath Take two ounces of Chene roots first slit very thin then put it in a new Pipkin with five pints of running water being close covered and so set it upon embers all night long where it may be very hot but not seeth then put to that water a great cock Chicken and when it is clean scummed put into it two spoonfuls of French Barly six Dates slit with the pithes and stones taken out two ounces of Raisins of the Sun stoned large Mace let all these boyle together till half be consumed then take out the Cock and beat the flesh of it in a clean Morter and a little of the broth then strain it altogether throughout a hair Collender then put in two spoonfuls of red Rose-water and sweeten it with white Sugar-candy drink of this broth being made warm half a pint in the morning early fasting and sleep after it if you can drink a good draught at three of the clock in the afternoon this broth is very good for a Consumption and the longer they taste it it is the better A Strengthening Meat Take Potato roots roste them or bake them then pill them and slice them into a dish put to it lumps of raw marrow and a few Currans a little whole Mace and sweeten it with Sugar to your taste and so eat it in stead of buttered Parsnips Broath for a Consumption Take three Marrow bones break them in pieces and boil them in a gallon of water till half be consumed then strain the liquor through a Collender and let it stand 〈◊〉 it be cold then take off all the fat clean and put the broth into a Pipkin and put to it a good Cock chicken and a knuckle of Veal then put into it the bottome of a white loaf a whole Mace two ounces of Raisins of the Sun stoned six Dates slit let all these boil together till half be consumed then strain it instead of Almonds take a few Pistaties kernels and beat them and strain them with your broths as you doe Allum milk and so sweeten it with white Sugar and drink half a pint early in the morning and at three a clock in the afternoon and so continue a good while together or else it will doe you no good Another Cordiall Take a preserved Nutmeg cut it in four quarters eat a quarter at a breakfast and another in the
put into the glasse that the water doth drop into half a pound of Sugar Candie beaten very small one book of leaf gold cut small among the Sugar four grains of Amber greece twelve grains of prepared Pearl you must mingle the strong water with the small and drink four spoonfuls at a time in the morning fasting and an houre before supper you must shake about the glasse when you drinke it A Medicine good for the Liver Take Turpentine slice it thin and lay it on a silver or Purslane plate twice or thrice into the Oven with the bread till it bee dry and so make it into pouder every day take as much as will lye on a sixpence in an Egg. For a Bruise Take six spoonfuls of Honey a great handful of Linseed bruise these in a morter and boyle them in a pint of Milk an hour then strain it very hard and annoint your breast and stomack with it every morning and evening and lay a red hose upon it The Eye-Water for all the Infirmities and Diseases of the Eye Take of the distilled water of the white wild Rose half a pound of the distilled water of Celendine Fennel Eyebright and Rue of each two ounces of Cloves one ounce and a half of white Sugar-candy one drachm of Tutia prepared four ounces pulverise all these Ingredients each by themselves saving that you must bruise the Campihre with your Sugar-candy for so it breakes best then mix all the Pouders together in a paper put them in a strong glasse pour the distilled waters upon them and three pints of the best French white Wine that can be had shake it every day three or four times long together for a moneth and then you may use it remember to keep it very close stopt this is verbatim as it was had from the Lord Kelley A Medicine very good for the Dropsie or the Scurvy and to clear the blond Take four gallons of Ale drawn from the tap into an earthen Stand when the Ale is two dayes old then you must put in four handfuls of Brooklime four handfuls of Watercresses four handfuls of water-Mints with red stalkes half a peck of Scurvy-grasse let all these be clean picked and washed and dried with a cloth and â—hred with a knife and then put into a â—ag then put in the Ale and stop it close so that it have no vent stop it with rie â—aste the best Scurvy-grasse groweth by the water side it must be seven dayes after the things be in before you drink it Take two quarts of water and put in four ounces of Guaiacam two ounces of Sarsaparilla one ounce of Saxifrage put it into a Pipkin and infuse it upon the embers for twelve houres and then strain it and put it into the Ale as soon as it hath done working this being added makes the more Caudle For sore Eyes Take half a pint of red rose-Rosewater put therein four penny of Alloesuckatrinay as much Bole armoniack in quantity let this lie four and twenty houres in steep then wash your eyes with it evenings and mornings with a feather and it will help them A Sirrup to strengthen the Stomack and the Brain and to make a sweet Breath Take rindes while they be new one pound of running water the value of five wine pints then seeth it unto three pints then strain it and with one pound of Sugar seeth it to a Sirupe and when you take it from the fire put to it four graines of Musk. For the burning in the Back Take the juyce of Plantain and womans Milk being of a woman Child put thereto a spoonfull of Rosewater and wet a fine cloth in the same and so lay it to your Back where the heat is A very good Medicine to stay the vomiting Take of spare Mince Wormwood and red Rose leaves dried of each half a handfull of Rye bread grated a good handfull boyle all these in red Rosewater and Vinegar till they be somewhat tender then put it in a linnen cloth and lay it to the stomack as hot as you can indure it heating it two or three times a day with such as it was boyled with For weaknesse in the Back Take Nixe and Clary and the Marrow of an Oxe back chop them very small then take the yolks of two or three Eggs and strain them altogether then fry them use this six or seven times together and after it drink a good draught of Bastard or Muskadine To make a Cap for the pain and coldnesse in the Head Take of Storix and Benjamine of both some twelve pennyworth and bruise it then quilt it in a brown paper and wear it behinde on your head To make Pectorall Roules for a Cold. Take four ounces of Sugar finely beaten and half an ounce of searsed Licorice two graines of Musk and the weight of two pence of the sirupe of Licorice and so beat it up to a perfect paste with a little sirupe of Horehound and a little Gum-dragon being steeped in Rosewater then toul them in small rouls and dry them and so you may keep them all the whole year A proved Medicine for any one that have an Ague in their Breast Take the Patients own water or any others that is very young and set it over the fire put therin a good handfull of Rosemary and let it boyle then take two red clothes and dip them in the water then nip it hard and lay it on the breast as hot as it may be indured and apply it till you see the breast asswaged then keep it very warm For the running of the Reines Take the Pith of an Oxe that goeth down the back a pint of red Wine and strain them together through a cloth then boyle them a little with a good quantity of Cinnamon and a Nutmeg and large Mace a quantity of Ambergreece drink this first and last daily For Sun-burnt Take the juyce of a Lemon and a little Baysalt and wash your hands with it and let them dry of themselves wash them again and you shall find all the spots and staines gone For a Pin and Web and rednesse in the eye Take a pint of white Rosewater half a pint of white Wine as much of Lapis Calaminaris as a Walnut bruised put all these in a glasse and set them in the Sun one week and shake the glasse every day then take it out of the Sun and use it as you shall need A speciall Medicine to preserve the sight Take of brown Fennell Honeysuckles of the hedge of wild Dasies roots picked and washed and dryed of Pearl-wort of Eyebright of red Roses the white clipped away of each of these a handfull dry gathered then steep all these Hearbs in a quart or three pints of the best white Wine in an earthen pot and so let it lye in steep two or three dayes close covered stirring it three times a day and so still it with a gentle fire making two distillings and so keep it for your use
a pound and then mix and beat them all four together Pearl the fixt part of half an ounce very finely beaten mingle it with the rest and beat them altogether again the filing of Steel or Iron one ounce and a quarter sift it very fine and mingle it with the rest but if so small a quantity will not serve adde a quarter more of the mettall let it be sifted before you weigh it but if all this will not serve the turn put in a little Rubarb or a little Alexakatrina The manner of using this pouder In the morning when you rise take half a spoonful of it take as much at four a clock in the afternoon and as much when you go to bed walk or stir much after the first takings of it I mean every morning and evening fast one hour after the taking of it or more and then eat some sugar sops or thin broath The Patients Diet. She must forbear Oatmeal in broth or any other thing Cheese Eggs Custards or any stopping meat Take care that this be not given to any woman that hath conceived or is with child A Drink to stanch bloud inwardly Take the juyce of one handfull of Shepherds purse of Parsley and Five-finger of each as much take five flips of Egrimony strain all these juyces into the milk of a red Cow and drinke thereof early and late warm A Pouder to keep the Teeth clean and from Worm-eaten Take Rosemary burned to ashes Cuttles Bone Harts-horn burned to pouder Sal gemmae twelve pennie weight the floures of Pomegranets White Coral of each six pennie weight make all these in pouder and with a little Rosewater and a Sage leaf rub the Teeth A Salve to heal all manner of Sores and Cuts Take one pint of Turpentine one pint of Oyle olive a quarter of a pint of running water nine branches of Rosemary one ounce of unwrought Wax two ounces of Roset seeth all these together in a little pan over the fire let it seeth untill there arise a little white scum upon it then stir it with a stick suffering it to boil untill one quarter be consumed then take it from the fire strain it through a course cloth but it must be done quickly after it be taken from the fire for cooling after you have strained it into an earthen pot let it cool and keep it for your use To make Oyle of Sage good for the grief in any joynt or for any ach Take Sage and Parsley seeth them in oyle Olive till it be thick and green A Medicine to purge and amend the Heart Stomack Spleen Liver Lungs and Brain Take Alexander Water-cresses young Mallows Borage and Fennel roots pared Mercurie Harts tongue and Clarie and make of these Pottage To drive infectious Diseases from the Heart Take of Mithridate and Centurie of each two ounces eight spoonfuls of Dragon water one pint of White wine seven spoonfuls of Aqua vitae boil altogether a little strain it then set it on the fire again a little while and drinke of it morning and evening For the Tooth-ach Take Pepper and Grains of each one ounce bruise them and compound them with the water of the diseased and make it of a good thicknesse and lay it outwards on the cheek against the place grieved and it will help it for ever after Another Take dryed Sage make pouder of it burnt Allum Bay Salt dryed make all in fine pouder and lay it to the tooth where the pain is and also rub the gums with it For the Strangullion or the Stone Take the inner rind of a young ash between two or three yeares of growth dry it to pouder and drinke of it as much at once as will lye on a sixpence in Ale or White wine and it will bring present remedie The partie must be kept warm two hours after it For the Stone Take the stone that groweth within the gall of an Oxe grate it and drink of it in White wine as much as will lye upon a sixpence at once for want of white wine make a posset of Ale and clarifie the Ale from the curd then boil one handful of Pellitorie therein and drinke of the pouder with it For the Black Jaundies Take earthen Wormes wash them in white Wine then dry them and beat them into pouder and put to a little Saffron and drinke it in beer A drawing Salve for an old Sore Take Rosin half a pound beaten to pouder Sheeps tallow one quarter of a pound melt them together and pour them into a Bason of water and when they begin to cool a little work them well with your hands in the water and out of the water drawing of it up and down the space of one hour till it be very white then make it up in rouls and reserve it to strike thin Plaisters upon old Sores A Water to wash Sores withall Take Wormwood Sage Plantain leaves of each one handful Allum two ounces Honie two sawcers full boil all these together in three pints of water till half be sod away then strain it and reserve that liquor to wash the sore withall A Medicine to cure the Garget in the Throat Take a pint of May butter and put it on the fire in a postnet and put into it of the inner bark of Elder one good handful and some Daisie roots seeth it to half the quantity and strain it and so keep it cool take this Ointment and annoint your throat then take the ointment and strike a long plaister with it very thick of the Ointment then strike upon the Ointment the best Jane Triacle and upon that strew grosse Pepper very thick strike it on with a knife warm the plaister and bind it round your throat tâ— your eares renew it once a day with the Ointment and the Triacle and Pepper and lay it on again Before you use this Ointment scour the mouth and throat with the pouder of Roch Allom burned mix it with the pouder of Madder or Pepper For the Hearing Take one Onyon take the core out of it fill it with Pepper slice it in the midst being first wrapt in Paper and rosted in the Embers lay it to each ear For a dead Child in a Womans Bodie Take the juyce of Hysop temper it in warm water and give it to the Woman to drink For a Woman that hath her Flowers too much Take a Hares foot and burn it make pouder of it and let her drinke it with stale Ale A Medicine for the Gout Take Tetberrie roots and wash and scrape them clean and slice them thin then take the grease of a Barrow hog the quantity of either alike then take an earthen pot then lay a lane of grease in the bottome then a lane of Roots then the grease again and so Roots and grease till the pot be full then stop the pot very close and set it in a dunghil one and twentie dayes then beat it altogether in a boul then boil it a good
of fourpence fine Bole and Terra sigillata of each two penny weight in fine pouder all still stirring it till it be almost cold and so make it up in roules use it as need requires for all weaknesse wasting or heat in the Kidneyes Cranish To make Oyle of Swallowes Take one handful of Mother-Thyme of Lavender-cotton and Strawberry leaves of each a like four Swallowes feathers and altogether well bruised three ounces of Sallade Oyle beat the Hearbs and the Swallowes feathers and altogether until they be so small that you can see no feathers then put in the Oyle and stir them well together and seeth them in a posnet and strain them through a canvas cloth and so keep it for your use For a Thorn Fellon or Prick Take the juce of Fetherfew of Smallage of each one Saucer full put to it as much wheat of Flour as will make it somewhat thick and put to it of good black Sope the quantity of one Walnut mingle them together and lay them to the sore A Drink for one that hath a Rupture Take of Comfilli otherwise called Bonesel a pretty handful of Woodbitten as much Bread Plantain and leaves of Cammock somewhat more than a handful of Vervoin as much as of the Cammock of Daisie roots a small quantity of Elder tops or young buds the least quantity stamp all these together and put unto them being stamped one pint of pure white Wine then strain it and drink of it morning and evening one hour or more before breakfast or supper a good draught bloud-warm If it be a sucking Child let the Nurse drink posset-ale of the aforesaid drink and let the Childe suck immediately If it be an old body let him take it lying in his bed nine dayes if it may be conveniently or otherwise to use no straining For the Lask or Flux Take one quart of red Wine as much running water one ounce of Cinnamon seeth these half away and give the Patient six spoonfuls to drink morning and evening if you think it be too harsh put in a piece of Sugar A Lotion water for the Canker Take one gallon of pure Water four handfuls of Woodbine of Marigolds and Tetsal of each two handfuls of Celendine Rue Sage and Egremony of each one handful boyle all these to a quart then strain it and put thereto two great spoonfuls of the best English Honey and one ounce of roch Allum boyle them all again as long as any skum ariseth then take it off and put it in a close bottle and use it bloud-warm when need requireth For the Mother Take three or four handfuls of Ferne that groweth upon a house seeth it in Renish wine till it be well sodden then put it in a linnen cloth and lay it to her Navel as hot as she may suffer it four or five times A Water for an old Sore Take Honeysuckles water Bettony Rosemary Sage Violet leaves Elder leaves cut them all small together and seeth them in a quart of running water put thereto two spoonfuls of Honey and a little Allum For one that hath a great heat in his Temples or that cannot sleep Take the juyce of Houseleeck and of Lettice of each one spoonful of womans milk six spoonfuls put them together and set them upon a Chafingdish of coales and put thereto a piece of Rose-cake and lay it to your Temples To quench or slack your thirst Take one quart of running Water out of the Brook seeth it and skum it put thereto five or six spoonfuls of Vinegar a good quantity of Sugar and Cinnamon three or four Cloves bruised drink it luke-warm For one that hath a great heat in his Hands and Stomack Take four Eggs roast them hard peel them lay them in Vinegar three or four houres then let the sick man hold in either hand one of them and after some space change them and take the other and it will allay the heat Against all Aches and especially of a Womans Breast Take Milk and Rose leaves and set them on the fire put thereto Oatmeal and Oyle of Roses boyle them till they be thick and lay it hot under the sore and renew it so till it be alwayes hot For the Ptisick and dry Cough Take the Lungs of a Fox beat them to pouder take of Licorice and Sugar-candy a good quantity a small quantity of Cummin mix these all well together and put them in a Bladder and eat of it as often as you think good in the day To take away Warts Take Snailes that have shells pick them and with the juyce that cometh from them rub the Wart every day for the space of seven or eight dayes and it will destroy then A perfect Water for the sight Take Sage Fennel Vervin Bettony Eyebright Pimpernel Cinquefoil and Hearbgrace lay all these in white Wine one night still it in a Stillitory of glasse this water will restore the sight of one that was blind three yeares before To restore the Hearing Take Rue Rosemary Sage Vervin Majoram of each one handful of Cammomil two handfuls stamp them and mould them in Rie dough make thereof one loaf bake it as other bread and when it is baked break it in the midst and as hot as may be suffered bind it to your eares and keep them warm and close one day or more after it be taken away forbear yee to take cold For a Felon in the Joynts Take Rue Fetherfew Bores grease Leaven Salt Honey six leaves of Sage shred them altogether small then-beat them together and lay it to the sore place To comfort the Brains and to procure sleep Take a red Rose cake three spoonfuls of white wine Vinegar the white of one Egg three spoonfuls of Womans milk set all these one a chafingdish of coals heat them and lay the Rose cake upon the dish and let them heat together then take one Nutmeg and shew it on the Cake then put it betwixâ— two clothes and lay it to your forehead as warm as you may suffer it A Medicine for a sore head with a Scald Take one peck of Shoomakers shreds set them over the fire in a Brass pan put water to them and seeth them so long as any Oyle will arise and evermore be scumming off the Oyle then take Plantain Ribwort Housleek leaves ground Ivie knotted grasse wild Borrage Tutsan hearb Bennet Smallage Setwel leaves of every one a like quantity and beat them in a morter and strain them then take half a penniworth of Rosin half a penniworth of Allum a little Virgins Wax beat them and put them into a pan and set it over the fire put thereto the Hearbs and the Oyle let them seeth till all be melted then strain them into a pan and stir them till they be cold and put it into a box for your use when you dresse your head heat a little in a saucer annoint it every day twice pull out the hairs that stand upright and with linnen cloth wipe away
being musty set it near the fire eat of this Pouder at any time as much as you may take up with a groat and it is special good for the rheume for cold or for sore eyes Mr. Bendlow A Salve for any Wound Take Rosin Perrosin Wax of each eight ounces of Sheeps Suet and Frankincense of each four ounces one ounce of Mastick made in pouder boyle all these in a pint of white Wine half an hour then take it from the fire and put thereto half an ounce of Camphire in pouder when it is almost cold put thereto four ounces of Turpentine and make it up in roules but before it be rouled you must wash it up in running Water A. T. To deliver a Child in danger Take a Date stone beat it into pouder let the Woman drink it with Wine then take Polipody and emplaister it to her feet and the Child will come whether it be quick or dead then take Centory green or dry give it the Woman to drink in Wine give her also the Milk of another Woman A most singular Sirupe for the Lungs and to prevent the Consumption Take Egrimony Scabias Borrage Buglosse of each twenty leaves Folefoot Lungwort Maidenhair of each half a handful Suckory and Endive of each six leaves of Carduus benedictus Horehound Nip of each four crops unset Hop half a handful Fennel roots Parsly roots Smalladge roots of each three roots sliced and the piths taken out Elicampane four roots sliced Iris roots half an ounce sliced Quinceseeds one ounce Licorice three good sticks scraped and sliced small twenty Figs sliced Raisins of the Sun one good handful sliced and the stones taken out boyle all these in a gallon of running Water till half be consumed then take it from the fire and let it settle then strain it and boyle it again with as much white Sugar as will make it thick as sirupe that it may last all the year A Pouder for the Stone Take Hawes and Hips of each a good handful Ashen keyes half a handful three or four Acorns the shels of three new laid Eggs Grounwel seeds Parsly seeds of each half an ounce Perstone a good handful Camock roots half a handful make all these in fine pouder then put thereto two ounces of Sugar-candy beaten something small take a sixpenny weight of this pouder at a time in the morning fasting and drink not after it one hour For the Collick and Stone Take one handful of Philipendula of Rosemary of Saxafrage of Ivy growing in the wall of Harts-tongue of Thyme of Parsly of Scabias of each four handfuls of Marigolds one handful of Majoram three handfuls of brown Fennel of Longdebeefe of Spernits of Borage of each two handfuls of Maidenhair three handfuls still all these in May keep it in a glasse till you have need of it then take of it five spoonfuls and three of white Wine and of clean pouder of Ginger half a spoonful put these together and warm it luke-warm and let the Patient drink it in the morning two houres before he rise out of his bed let him lay more clothes upon him for it will provoke him to sweat after the sweat is gone let him rise and walk whither he will A good Water to drinke with Wine or without to cool Choler Take Borage roots and Succory roots of each two wash and scrape them fair and clean and take out their cores then take an earthen pot of two gallons fill it with fair spring water set it on a fire of charcoal put the roots in it and eight pennyworth of Cinnamon when it beginneth to seeth put into it four ounces of fine Sugar and let it seeth half an hour then take it off let it cool and drink hereof at your pleasure To make Aqua Composita for the Collick and Stone Take of strong Ale one moneth old as many gallons as your pot will hold and for every gallon take two ounces of Licorice and as much of Annise seeds and of these hearbs following two handfuls of each to every gallon of Birch leaves Burnet Pasphere Pellitory of the wall Water-cresses Saxifrage Crumwel Philiponula Pennyroyal Fennel half a root of Elicampane of Hawes of Hips of Berries and Brambles and Berberries of each half a pint distil them as you doe other Aqua vitae A Medicine for the Collick passion Take the smooth leaves of Holly dry them and make them into pouder of Gromwel seed and of Box seed of each a little quantity let the patient drink hereof To take away the fervent shaking and burning of an Ague Take of the rind of the Wilding tree with the leaves in summer of each half a handful as much Bettony three crops of Rosemary seeth them in a quart of posset Ale to a pint and let the sick drink of this as hot as he can and so within three times it will ease him For the hardnesse and stiffenesse of Sinewes Take twelve fledgd Swallowes out of the nest kill them beat them feathers and all in a Morter with I hyme Rosemary and Hop then seeth them with May Butter a good while then strain them through a Strainer as hard as you can and it will be an Ointment take the strings that grow out of the Strawberries and beat them amongst the rest To stay the Flux Take white Starch made of Wheat two or three spoonfuls and take also new Milk from the Cow stirre these together and let them be warmed a little and give it to the party grieved in manner of a glister a present remedy An approved Medicine for the Plague called the Philosophers Egge it is a most excellent Preservative against all Poysons or dangerous Diseases that draw towards the Heart Take a new laid Egg and break a hole so broad as you may take out the white clean from the yolk then take one ounce of Saffron and mingle it with the yolk but be careful you break not the shell then cover it with another piece of shell so close as is possible then take an earthen pot with a close cover with warm embers so that the shell be not burned and as those embers do cool so put in more hot and doe so for the space of two dayes until you think it be dry for proof whereof you shall put in a Pen and if it come out dry it is well then take the Egge and wipe it very clean then pare the shell from the Saffron and set it before the fire and let it be warm then beat it in a Morter very fine and put it in by it self then take as much white Mustard seed as the Egge and Saffron and grind it as small as meal then searse it trough a fine Boulter that you may save the quantity of the Egge so searced then take a quarter of an ounce of Dittany roots as much of Turmentil of Nuces Vomicae one drachm let them be dryed by the fire as aforesaid then stamp these three last severally very fine
must wash it with a feather and then strew Sugar very finely beaten on the top before you put it into the Oven To preserve Apricocks Take your Apricocks and put them into a skillet of fair water and put them over the fire untill they be something tender then take them up out of the water and take a bodkin and thrust out the stone at the top and then peel off their skins and when you have so done put them into a silver dish or bason and lay Sugar very finely beaten over and under them then put a spoonful or two of water unto them and set them over a very soft fire until they be ready then take them up and lay them into another dish a cooling and if you see good boyle the sirupe a little more when they are cold and the sirupe almost cold put them up in a gally-pot or glasse altogether To preserve Damsons Take a pound or something more of pure Sugar finely beaten and then take a pound of Damsons and cut one scotch in the side of each of them then put a row of Sugar in a silver dish or bason and then lay in a row of Plums and then cover it with Sugar and so lay it in till they be all in and then take two spoonfuls of clean water and make a hole in the middle of them and set it over a very soft fire and look to it carefully for fear the Sugar should burn and when the Sugar is all dissolved shake them together and stirre them gently and then set them down and cover them till they be cold and when they are cold set them upon the coales again and then let them boyle gently till they be ready and when they are ready take them down and take them every one by its stem and cover them with the skins as well as you can and then put them all one by one in a dish and if the sirupe be not boyled enough set it over and let it boyle a little longer and when the Plums be cold put them in a gally-pot or glasse and pour the sirupe to them while it is a little warm you must not forget to take away the skin of the Plums as it riseth To make Papp of Barly Take Barly and boyle it in fair water softly untill it begin to break then put that liquour out then put as much hot water to it as you put forth and so let it boyle till it be very soft then put it into a Cullender and strain it then take a handfull of Almonds and grind them very well with your Barly and some of the liquour so season it with Sugar and a little Rosewater a little whole Mace and Cinnamon and boyle them well together To candy Lemons and Oranges Take the peels of your Oranges and Lemons the white cut away then lay them in water five or six dayes shifting them twice every day then seeth them till they be very tender then take them out of the water and let them lye till they be cold then cut them in small pieces square the bignesse of a penny or lesse then take to every three two ounces of Sugar put to it a quantity of fair Water and a lesse quantity of Rosewater and make a sirupe thereof then skum it very clean and put in your peels and let them boyle for the space of an hour or longer if you find your liquour wanting you may put in more water at your pleasure then boyle them a little space after with a little sharp fire stirring it alwayes for burning then take it off the fire three or four times stirring them all the while and set them on again untill they be candied To make Cakes of Almonds Take one pound and a half of fine Flower of Sugar twelve ounces beaten very fine mingle them well together then take half a pound of Almonds blanch them and grind them fine in a Morter then strain them with as much Sack as will mingle the Flower Sugar and Almonds together make a paste bake them in an oven not too hot To make white Lemon Cakes Take half a dozen of yellow Lemons the best you can get then cut and pare them leave none of the yellow behind then take away the sowre meat of it and reserve all the white and lay it in water two dayes then seeth it in fair water till it be soft then take it out and set it by till the water be gone from it then weigh it and take twice the weight in Sugar mince the white stuffe very fine then take an earthen pipkin and put therein some fair Water and some Rosewater if you have a pound of Sugar you must have half a pint of water of both sorts alike let your water and Sugar boyle together then skum it and put in the stuffe and so let them boyle together alwayes stirring it till it be thick it will shew very thin and when it is cold it will be thick enough To make Oyle of Violets Set the Violets in Sallade oyle and strain them then put in other fresh Violets and let them lye twenty dayes then strain them again and put in other fresh Violets and let them stand all the year To preserve Pomecitron Take Pomecitron and grate off the upper skin then slightly cut them in pieces as you think good lay them in water four and twenty houres then set over a posnet with fair water and when it boyles put them in and so shift till you find the water be not bitter then take them up and weigh them and to every pound of Pomecitron put a pound and quarter of Sugar then take of your last water a pint and quarter set your water and Sugar over the fire then take two whites of Eggs and beat them with a little fair water and when your sirupe begins to boyle cast in the same that riseth from the Eggs and so let it boyle then let it run through a clean fine cloth then put it in a clean Posnet and when your sirupe begins to boyle put in your Pomecitron and let it boyle softly three or four houres until you find your sirupe thick enough be sure you keep them alwayes under sirupe and never turn them take them up and put them into your glasse and when they be cold cover them To candy Ringus Roote Take your Ringus Roots and boyle them reasonable tender then peel them and pith them then lay them together then take so much Sugar as they weigh and put it into a posnet with as much Rosewater as will melt it then put in your Roots and so let it boyle very softly until the Sugar be consumed into the Roots then take them and turn them and shake them till the Sugar be dryed up and then lay them a drying upon a lattice of wyer until they be cold in like sort you may candy any other Roots which you please To candy all kind of Fruitrages as Oranges Lemons Citrons Lettice
then put in a large Mace and so let it to boil while the Chicken be tender then take the Chicken out and beat it all to pieces in a stone morter and put it in again and so let it boil from four pints to a little more then half a pint then caâ—â— it through a strainer and season it To boil a Chicken Partridge or Pyton Take your Chicken and set it a boiling with a little of the neck of Mutton and scum it well then put in a Mace and 〈◊〉 let it boil down and when it is almoâ—â— boiled have some few hearbs perboiled as Lettice Endive Spinage Marigoâ—â— leaves for note these hearbs are usualâ—â— used to be boiled which by course wiâ—â— hold their colour in boyling and put soâ—â— of these foresaid hearbs to the Chicken and Mutton if you thinke your broth strong enough take out your mutton if you see it not put a little piece of sweet Butter and a little verjuyce and a very little Sugar and Salt so serve it in with sippets A Broth to drinke Take a Chicken and set it on and when it boils scum it then put in a Mace and a very little Oatmeal and such hearbs as the partie requires and boil it well down and bruise the Chicken and put it in again and it is a prettie broth and to alter it you may put in half a dosen Prunes and leave out the hearbs or put them in so when it is well boyled strain it and season it A Broth to eat on Fasting dayes Take fair water and set it a boyling and when it boileth put to it so much streined Oatmeal as you thinke will thicken it and a large Mace a handfull of Raisins of the Sun as many Prunes and as many Currants if your quantity require it so boil it and when it is boiled season it with Salt and Sugar and a piece of sweet Butter if the time will allow it and for an alteration when this broth is boiled put in a quantity of cream and it will doe well To make Ponado The quantity you will make set on in a posnet of fair water and when it boyles put a mace in and a little piece of Cinnamon and a handfull of Currants and so much bread as you think meet so boil it and season it with Salt and Sugar and Rosewater and so serve it To make a Caudle Take Ale the quantity that you mean to make and set it on the fire and when it is ready to boil scum it very well then cast in a large Mace and take the yolks of two Eggs for one messe or one draught and beat them well and take away the skin of the yolks and then put them into the Ale when it seeths be sure to stiâ— them well till it seeth again for a youngling then lel it boil a while and put in your Sugar and if it be to eat cut three or four tosts of bread thin and toste them dry but not brown and put them to the caudle if to drinke put none To make Almond Butter Blanch your Almonds and beat them as fine as you can with fair water two or three houres then strain them through a linnen cloth boil them with Rose-water whole Mace and Annise seeds till the substance be thick spread it upon a fair cloth draining the whey from it after let it hang in the same cloth some few houres then strain it and season it with Rose-water and Sugar To stew Beef Take a good Rumpe of Beef cut from the bones shred Turnips and Carroots small and Spinage and Lettice put all in â—pan and let it stew four houres with so much water and a quart of white Wine â—s will cover it when it is stewed enough then put in a wine glasse full of Elder vinegar and serve it in with sippets To Souce a young Pig Take a young Pig being scalded boil it in faiâ— water and white Wine put thereto some Bay leaves some whole Ginger and some Nutmegs quaâ—tered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot To boyl Flounders or Pickrels after the French Fashion Take a pint of white Wine the tops oâ— young Thyme and Rosemary a little whole Mace a little whole Pepper seasoned with Verjuyce Salt and a piece oâ— sweet Butter and so serve it this brotâ— will serve to boyl fish twice or thrice in or four times To make flesh of Apricocks Take Apricocks when they are greeâ— and pare them and slice them and taâ—â— half their weight in Sugar put it to theâ— so put them in a skillet and as much water as you thinke will melt the Sugar so let them boil and keep them with stirring till they be tender and so take them off and scum them very clean so put them forth of the skillet and let them stand take as much Sugar as you had before and boil it to a Candie height and then put in your Apricocks and set them over a soft fire but let them not boyl so keep them with oft stirring till the Sirupe begin to jellie then put them in glasses and keep them for your use To make flesh of Quinces Take Quinces pare them and core them and cut them in halfs boyl them in a thin Sirupe till they be tender then take them off and let them lye in Sirupe then take Quinces pare them and quarter them take out the cores put as much water to them as will cover them then boil them till they be very tender and then strain out the liquor clean from them and take unto a pint of that liquor a pound of Sugar put as much water to the Sugar as will melt it then boyle it to a Candie height then stir the Quinces that are in the Sirupe as thin as you can when your Sugar is at a full Candy height put in a pint of the liquor then set it over a soft fire stirring it leisurely till the Sugar be dissolved then put in half a pound of your slices keeping it still stirring but not to boil you must take the Jellie of Quince kernels that have lain in water two or three hours take two good spoonfuls of it and put it to the flesh so keep it stirring leisurely till it begin to jellie upon the spoon then put it into thin glasses and keep it in a stove To dry Cherries Take the fairest Cherries stone them take to six pound of Cherries a pound of Sugar put them into a skillet straining the Sugar amongst them as you put them in then put as much water to them as will boil them then set them upon a quick fire let them boil up then take them off and strain them very clean put them into to an earthen pan or pot so let them stand in the liquor four dayes then take them up and lay them severally one by one upon silver dishes or earthen dishes set them into an oven after the bread being taken out
A CHOICE MANVAL OF Rare and Select SECRETS IN PHYSICK AND CHYRURGERY Collected and Practised by the Right Honorable the Countesse of KENT late deceased As also most Exquisite ways of Preserving Conserving Candying c. Published by W. I. GENT. LONDON Printed by G. D. and are to be sold by William Shears at the Sign of the Bible in St. Pauls Church-yard 1653. To the Vertuous and most Noble Lady LETITIA POPHAM Wife of the Honorable and truely Valiant Colonell ALEXANDER POPHAM Thrice Noble and truely Vertuous Lady AFter mature deliberation what to tender unto your acceptance worthy your Patronage nothing occurred more probable than this small Manuall which was once esteemed as a rich Cabinet of knowledge by a person truely Honorable May it auspitiously procure but your Honours like friendly Estimation and then I doubt not but it will find a universall acceptance amongst persons of greatest Eminency Sure I am it may be justly deemed as a rich magazene of experience having long since taught the world its approved excellency yea even in many dangerous exigencies All I humbly crave for tht present is my bouldnesse might be favourablely excused since t was my lawfull ambition thereby to avoid ingratitude for the many singular favours I have already received from your endeared truely Honorable Husband my always true noble friend and most happy Country-man God multiplie his blessings on all your noble Family and make you no lesse honourable heer on Earth than Eternally happy hereafter which shall be the daily prayer of him whose highest Emulation is In all due ways abundantly to Honour and Serve you W. J. TO THE READER COURTEOUS READER WEll remembring that we are all born for the weal-publique good I here tender to thy perusall this small and yet most excellent Treatise Entituled A choice Manuall of rare and Select Secrets in Physick If thereby thou suck abundance of Profit I shall be superlatively glad but if any or perchance many unlook'd for mistaks for want of a due application bids thee entertain contrary thoughts the effect not answering thy curious expectation upon a more serious reflex know that nothing is absolutely perfect and withall that the richest and most soveraign Antidote may be often missapplied wherefore the fault not being mine excuse and cease to censure For which just and but reasonable favour thou shalt deservedly oblige me Thine W. J. A Table of the Contents AQua Mirabilis and the vertues thereof 4 5. Another way to make the same Water ibid. For an Ague 26 131 139 147 For an Ach 27 38 57 59 121 123 141 155 For an Ague in the Breast 34 116 To cure the Bone-Ach 60 For the sting of an Adder 148 Mr. Ashleys Ointment 153 B. For a Bruise under the Rib 10 29 51 55 74 100 106 142 A restoring Broth 18 A Cordiall Break-fast 20 A restoring Break-fast 21 For gripings of the Belly ibid. To keep the Belly Lapintine 22 For Boiles 25 124 To clear the Bloud 30 For burning in the Back 32 For weaknesse in the Back 33 75 76 99 111 A Plaister for a sore Breast 37 For a stinking Breath 38 A Water to preserve the health of the body 43 For spitting of Bloud 45 69 70 71 For one that pisseth Bloud 46 Against the biting of venomous Beasts 67 For a Burning caused by Lightning 80 To stanck Bloud inwardly 82 To comfort the Brain 99 For a Burning or Scald 120 To make Balm water 137 For a Blast 159 C For a Consumption 1 19 24 94 For a Cold or Cough 11 13 158 168 China broth for the Consumption 22 To make Cammomill oyle 25 A Water for a Consumption and Cough of the Lungs 28 To make pectorall Roules for a Cold 33 For Cornes 49 To make a strong water for the Canker 51 991 45 For Convulsions 54 To Cure Wounds that be Cankered and doe burn 60 For Cods swoll'n 65 To cure them that have pain after their Child-bearing 65 For the Collick 78 98 For a dead Child in a Womans body 87 149 Aqua Composita 110 121 130 A Water for the Canker 113 For the dry Cough and Ptisick 116 To prevent a Consumption 127 To cool Choler 130 For the Collick passion 131 For Children that are troubled with a great Cough 141 A Sear-cloth against Carbunkles 156 The Powder of Crabs Clawes 174 D How to make Horse-radish Drink 7 For the Dropsie 3 To cure the biting of a mad Dog 61 70 148 To deliver a Child in danger 127 E An eye-Eye-water for all the Infirmities and Diseases of the Eyes 29 31 48 105 162 164 165 For a Pin and Web and rednesse in the Eyes 35 72 104 For the Emeroids 92 122 144. To prevent Rheume running into the Eyes ibid. A Pouder for sore Eyes 125 For sore Eyes caused by heat 140 142 F For the Falling sicknesse 3 54 162 Cordials and Restoratives for the same ibid. Against Flegm that stops the throat and stomack 11 How to know whether he that hath the Flux shall live or die 46 A Fomentation 54 To cure the bloudy Flux ibid. 132 163. Flos Unguentorum 55 To break or kill the Felon 62 117 One bruised with a Fall 91 Oyle of Foxes or Badgers with the virtues of them 100 For a Felon of the Finger 124 Jelly of Frogs 167 For a red Face 171 G. To make a Glister 14 For the Gout 42 88 89 To cure the Garget in the throat 86 For one burn'd with Gunpowder 92 To make Gascoin Powder 172 The Apothecaries Gascoin Powder 173 H. To take away Hoarsnesse 13 To take away Headach ibid. To make a Jelly of Hears-horn 14 A Cordial to cheer the Hearte 15 To make a cap for the pain and coldnesse in the Head 33 For such as cannot Hear 43 Heads of Children breaking out cured 53 For bunches and Knots in the Head 67 For a new Hurt 69 To cleanse the Head 71 To drive infectious diseases from the Heart 84 For the Hearing 87 117 For rheume in the Head 91 For a singing in the Head 94 To make Oyle of Hypericon 160 For Heat of the soles of the Feet 172 I For the Itch 10 91 164 For the yellow Jaundies 36 For the black Jaundies 85 A Felon in the Joynts 117 For Joynts nummed 124 K. For Kibes 25 162 The Countesse of Kents Powder 175 L For the Liver 11 29 109 For the Lask 66 91 107 113 For grief in the Lungs 70 127 To cause easie Labour 174 To keep ones body-loose or soluble 170 M. Against Melancholy 468 108 For such as are sick after meat ibid. A Sirupe against Melancholy 8 A strengthning Meat 19 To prevent Miscarrying 25 For the Mother 114 145 P. Against the Plague 9 95 103 104 132 146 147 166 A Cordiall for the same ibid. A gentle purge 23 39 A Receipt for the Plurisie 25 71 Pectorall Roules 36 For the Palsie 37 98 A Syrupe to purge 57 To make the Leaden Plaister with the virtue of it 101 102
afternoon this is good for the head and stomack A Cordial for a Breakfast fasting Eat a good peice of a Pomecitron preserved as big as your two fingers in length and breadth and so at three of the clock in the afternoon A Restoring Breakfast Take the brawn of a Capon or Pullet twelve Jordan Almonds blanched beat them together and strain out the juyce with a draught of strong broath and take it for a breakfast or to bedward A Medicine for any gripings of the Belly Take a pint of Claret wine put to it a spoonful of Parseley seed and a spoonful of sweet Fennel seed half a dosen Cloves a branch of Rosemary a wild Mallow root clean washt and scrapt and with the pith taken out with a good peece of Sugar set this on the fire and burn the Claret very well with all these things in it then drinke a good draught of it in the morning fasting and at three a clock in the afternoon To keep the Body Lapintine Take half a pint of running water put it in a new Pipkin with a cover then put into the water two ounces of Manna and when it is dissolved strain it and put to it four ounces of Damask Prunes eight Cloves a branch of Rosemary let all these stew together while they be very tender then eat a dosen of them with a little of the liquor an hour before dinner or supper then take a draught of broth and dine To make the China Broth for a Consumption Take China root thin sliced two ouncs steep it twenty four houres in eight pints of fair water letting it stand warm all the time being close covered in an earthen Pipkin or Iron pot then put to it a good Cockrell or two Chickens clean dressed and scum it well then put in five leaved grasse two handfuls Maiden-hair Harts tongue of either half a handful twenty Dates sliced two or three Mace and the bottome of a Manchet let all these stew together untill not above one quart remains then strain it and take all the flesh and sweet bones beat them in a stone Morter and strain out all the juyce with the broth then sweeten it with two ounces of white Sugar Candie in pouder and take thereof half a pint at once early in the morning warm and sleep after it if you can and two houres before supper at your pleasure when you steep the root slice two drachms of white Sanders and as much red Sanders and let them boyl in the broth A gentle Purge Take an ounce of Damask Roses eat it all at one time fast three quarters of an hour after then take a draught of Broth and dine Another Purge Take the weight of four or five pence of Rubarb cut it in little pieces and take a spoonfull or two of good Currants washt very clean so mingle them together and so eat them fast an hour after and begin that meal with broth you may take it an hour before if you will Broth for a Consumption Take a course Pullet and sow up the belly and an ounce of the conserves of red Roses of the conservs of Borage and Bugloss flours of each of them half an ounce Pine apple kernels and Pistaties of each half an ounce bruised in a morter two drachms of Amber pouder all mixed together and put in the belly then boyle it in three quarts of water with Egrimonie Endive and Succorie of each one handful Sparrowgrass roots Fennel roots Caper roots and one handfull of Raisins of the Sun stoned when it is almost boiled take out the Pullet and beat it in a stone Morter then put it into the liquor again and give it three or four walmes more then strain it and put to it a little red Rosewater and half a pint of white wine and so drinke it in a morning and sleep after it To prevent Miscarrying Take Venice Turpentine spread it on black brown paper the breadth and length of a hand lay it to the small of her back then give her to drinke a Caudle made of Muscadine and put into it the husks of twentie three sweet Almonds dryed and finely poudred For Boils or Kibes or to draw a Sore Take strong Ale and boil it from a pint to four spoonfuls and so keep it it will be an ointment To make Cammomile Oyle Shred a pound of Cammomile and knead it into a pound of sweet Butter melt it and strain it A Receipt for the Plurisie Take three round Balls of Horse-dung boil them in a pint of white Wine till half be consumed then strain it out and sweeten it with a little Sugar and let the Patient goe to bed and drink this then lay him warm For an Ague Take a pint of Milk and set it on the fire and when it boils put in a pint of Ale then take off the curd and put in nine heads of Carduus let it boil till half bee wasted then to every quarter of a pint put a good spoonful of wheat-flower and a quarter of a spoonful of grosse Pepper and an hour before the fit let the Patient drinke a quarter of a pint and be sure to lye in a sweat before the fit An excellent Balm for a green Wound Take two good handfuls of English Tobacco shred it small and put it into a pint of Sallet oyle and seeth it on a soft fire to simper till the oyle change green then strain it and in the cooling put in two ounces of Venice Turpentine For an Ach. Take of the best gall white Wine Vinegar and Aqua vitae of each a like quantity and boil it gently on the fire till it grow clammie then put it in a glasse or pot and when you use any of it warm it against the fire rub some of it with your hand on the akeing place and lay a linnen cloth on it doe this mornings and evenings To make a Searcloth Virosius Wax Spermaceti Venice Turpentine oyle of White Poppie oyle of Ben oyle of sweet Almonds For Wind in the Stomack and for the Spleen Take a handfull of Broom and boil it in a pint of Beer or Ale till it be half consumed and drinke it for the wind and the stomack and for the Spleen A most excellent Water for a Consumption and Cough of the Lungs Take a running Cock pull him alive then kill him when he is almost cold cut him abroad by the back and take out the Intrals and wipe him clean then cut him in quarters and break the bones put him into such a Still as you still Rosewater in and with a pottle of Sack a pound of Currants a pound of Raisins of the Sun stoned a quarter of a pound of Dates the stones taken out and the Dates cut small two handfulls of wilde Thyme two handfuls of Orgares two handfuls of Pimperball and two handfuls of Rosemary two handfuls of Bugloss and Borage flours a pottle of new Milk of a red Cow still this with a soft fire
leaves Thyme Pellitorie Rosemary wild Thyme wild Majoram Organy Pennymontain Pennyroyall Cammomile Lavender Avans of each of them a handful then beat the Spices small and the hearbs and put all into the wine and let it stand for the space of twelve houres stirring it divers times Then still it in a Limbeck and keep the first water by it self for it is best then will there come a second water which is good but not so good as the first The Vertues of this Water be these It comforteth the Spirit vitall and preserveth greatly the Spirit vitall and preserveth greatly the youth of man and helpeth all inward diseases coming of cold and against shaking of the Palsie it cureth the contract of Sinnews and helpeth the conception of the barren it killeth the Worms in the Belly it killeth the Gout it helpeth Tooth ach it comforteth the stomack very much it cureth a cold Dropsie it breaketh the stone in the back and in the reins of the back it cureth the Canker it helpeth shortly the stinking Breath and whosoever useth this water oft it preserveth them in good liking This Water will be the better if it stand in the Sun all the Summer and you must draw of the first water but a pint and of the second as farre as it will run untill the whole gallon of Wine and Hearbs be all done out but the last water is very small and not half so good as the first if you doe draw above a pint of the best water you must have of all things more as is before said To stanch the bleeding of a Wound Take a Hounds turd and lay that on a hot coal and binde it thereto and that shall stanch bleeding or else bruise a long Worm and make pouder of it and cast it on the wound or take the ear of a Hare and make pouder thereof and cast that on the wound and that will stanch bleeding For spitting of Blood after a Fall or Bruise Take Bittanie Vervain Nosebled and five leaved grasse of each alike and stamp them in a Morter and wring out the juyce of them and put to the juyce as much Goats milk and let them seeth together and let him thâ—t is hurt drinke of that liquor seven dayes together till the waxing of the Moon and let him drink also Osmorie and Cumferie with stale Ale and he shall be whole For to heal him that spitteth Bloud Take the juyce of Bittanie and temper that with good Milk and give the sick to drink four dayes and he shall be whole For to know whether he that hath the Flux shall live or die Take a pennie weight of Trefoyle seed and give it him to drinke in Wine or water and doe this three dayes and if it cease he shall live with the help of Medicine if not he shall die For to stanch the bleeding of a Vein Take Rue and seeth it in water and after stamp it in a Morter and lay it on the Vein then take Lambs wooll that was never washed and lay that thereon and that shall stanch bleeding For a Vein that is evill smitten Take Beanes and peel away the lacke and seeth them well in Vinegar and lay them on the Vein hot in manner of a Plaister For one that pisseth Bloud Take and seeth Garlick in water till the third part be wasted away let him drinke of the water and he shall be whole For a Woman travelling with child Take and give her Titany to drink in the morning and shee shall be delivered without peril or else give her Hysop with water that is hot and shee shall be delivered of the child although the child be dead and rotten and anon when shee is delivered give her the same without Wine or binde the hearb Argentine to her nostrils and she shall be soon delivered or else Polipodie and stamp it and lay that on the womans foot in manner of a Plaister and she shall be delivered quick or dead or else give her Savorie with hot water and shee shall be delivered For one that hath surfeited and cannot digest Take the bottome of a wheaten loafe and tost it at the fire till that be very brown and hard and then take a good quantity of Aqua vitae and put that upon the same so tosted and put that in a single linnen cloth and lay that at the breast of the Patient all night and with the help of God he shall recover and he shall vomit or purge soon after A Water to comfort weake eyes and to preserve the sight Take a gallon and a half of old wheat fair and clean picked from all manner of soil and then still it in an ordinary still with a soft fire and the water that comes of it must be put in a glasse then take half a pound of white Sugar Candie and bruise it in a morter to pouder and after three dayes when the water hath been in a glasse then put in the pouder Candie then take an ounce of Lapis Stewsie prepared and put it into the glasse to the rest of the stuffe then take an ounce of Camphire and break it between your fingers small and put it into the glasse then stop the glasse close and the longer it stands the better it will be For tender Eyes or for Children Take a little piece of white Sugar Candie as much as a Chesnut and put it into three or four spoonfulls of White-wine to steep then take it out again and dry it and when it is dry bruise it in a clean Morter that must taste of no spice then put it upon a piece of whitepaper and so hold it to the fire that it may be through dry and then fearce it through a little sieve For hot Eyes and red Take slugs such as when you touch them will turn like the pummel of swords a dozen or sixteen shake them first in a clean cloth and then in another and not wash them then stamp them and put three or four spoonfuls of Ale to them and strain it through a dry cloth and give it the partie morning and evening first and last For Cornes Take fair water half a pint Mercurie sublimate a penniworth Allum as much as a Bean boyle all these together in a glass Still till a spoonfull be wasted and alwaies warm it when you use it this water is also good for any Itch Tetter Ringworm or Wart A Searcloth for a Sore or Sprain or any Swelling Take Vervain seven ounces of Siros seven ounces of Camphire three drachms of oile of Roses ten ounces let the Wax and the Oyle boil till the Wax be melted then put in your Siros tinely beaten stirring itâ— one the fire till it look brown Then put in the Camphire finely beaten and let it boil two or three walmes and then dip in your cloths A Poultess for a Swelling Take a good handfull of Violet leaves and as much Groundsel half a handfull of Mallows and half a handful of
while then strain it and put in a penniworth of Aqua vitae then annoint the place grieved very warm against the fire A Diet drinke for the running Gout ach in the joynts and for all infections Set seven quarts of Water on the fire and when it boileth put therein four ounces of Sarsaparilla bruised and let it boil two hours very softly close stopped or covered then put in four ounces of Sene three ounces of Liquorice bruised of Stâ—â—ados Hermodactill Epithymum and of Cammomile flours of every one half an ounce and so boil all these two houres very softly then strain it and keep it in a close vessel close stopped when it is cold then boil again all the aforesaid Ingredients in seven quarts of Water four hours with a soft fire close covered then strain it and keep it as the other by it self and take of the first a good draught one hour before you arise in the morning and a draught at the beginning of dinner and another at supper and going to bed and and at all other times drinke of the latter when you lift and eat no meat but dry rosted Mutton Capon Rabbet without Salt and not basted but to your Breakfast a poched Egg no bread but Bisket or dried crust and at night Raisins of the Sun and bisket Bread drink no other drinke but this A Plaister to heal any Sore Take of Sage Herb-grace of each a like quantitie Ribwort Plantain and Dasie roots more then half so much of each of them as of the other with Wax fresh grease and Rosin make it a salve if the flesh grow proud then put alwaies upon the plaister before you lay it to the sore burnt Allum and it will correct the flesh To cause a woman to have her Sickness Take Egrimonie Motherwort Avens and Parsley shred them small with Oatmeal make Pottage of them with Pork let her eat the Pottage but not the Pork For the Stone Take the green Weed of the Sea which is brought with Oysters wash it and dry it to pouder drinke it with Malmsey fasting To kill Worms Take Alexakatrina two ounces let it stand in a quart of Malmsie eight houres drink of it morning and evening For a hot Rheum in the Head Take Rosewater Vinegar and Sallet Oyle mix them well together and lay it to the head warm For a Lask Take the nether jaw of a Pike seeth it to pouder and drinke it For an Itch or dry scurs of the Body Take Elecampane roots or leaves stamp them and fry them with fresh grease strain it into a dish and annoint the Patient For one that is bruised with a Fall Take Horse dung and Sheeps suet boil them together and apply it to the same place being laid upon a cloth For the Emeroids Take Hops and Vinegar fry them together and put it into a little bag and lay it as hot as it may be endured to the Fundament divers bags one after another and let one continue at it For one that is burned with Gunpowder or otherwise Take one handfull of Groundsel twelve heads of Housleek one pint of Goose-dung as much Chickens dung of the newest that may be gotten stamp the Hearbs as small as you can then put the dung into a morter temper them together with a pottle of Bores grease labour them together half an hour and strain it through a Canvas bag with a cleft stick into an earthen pan and use it when need requireth it will last two year To heal a Prick with a Nail or a Thorn Take two handfuls of Salendine as much Orpen cut it small and boyl it with oyle Olive and unwrought Wax then strain it and use it To stop the Bleeding of a Cut or Wound Take Hop stamp it and put it into the wound if hop will not doe it then put to it Vinegar with the Hop For a Scald Take the leaves of ground â—â—ie three handfuls Housleek one handful wash them and stamp them in a stone mortar very small and as you stamp them put in one pint of Cream by little and little then strain it and put it in a pot with a feather take of this and annoint the scalded place and then wet a linnen cloth in the same Ointment and lay it on the place and over that roul other cloathes An Ointment for a Tetter Take Sal armoniack one ounce beat it into fine powder then mix it with Sope and fresh Grease of each two ounces make an Ointment and annoint the place For the singing in the Head Take one Onyon cut out the core and fill that place with the pouder of Cummin and the juyce of Rue set on the top again and roast the Onyon in embers then put away the out-side and put in a cloth wring out the Juyce take black Woll and dip it in put this in thine câ—re where the singing is and if it be on both sides then serve one after another A Drink for one that is weak and misdoubting a Consumption Take three handfuls of Rosemary bruise it a little and close it in paste bake it in an Oven untill it be well dryed then cut the paste and take forth the Rosemary infuse it in two quarts of Claret Wine with two ounces of good Triacle one ounce of Nutmegs of Cinnamon and Ginger of each half an ounce bruised let them stand infused two nights and one day then distill it in a Limbeck drink hereof one spoonfull or two next your heart A Drink for the Plague Take red Sage Hearb-grace Elder leaves red Briar leaves of each one handful stamp them and strain them with a quart of white Wine and then put to it Aqua vitae and Ginger drink hereof every morning one spoonfull nine mornings together and it will preserve you For a Bruise or Stitch. Take the kernels of Walnuts and small-nuts Figs Rue of each one handfull white Salt the quantity of one Walnut one race of Ginger one spoonfull of Honey beat them altogether very fine and eat of it three or four times every day make a plaister of it and lay it to the place grieved A Drink for one that hath a Rupture Take Comfery one good handfull wild Daisie roots as much and the like of knotted Grasse stamp all these together and strain it with Malmsey and give it to the Patient to drink morning and evening nine dayes bloud-warm If it be a man that hath been long so he must lye nine dayes upon his back and stir as little as he can If he be a child he must be kept so much lying as you may for nine dayes if you think the drink too strong for the child give it him but five dayes in Malmsey and the rest in stale Ale have care that the party have a good Trusse and keep him trussed one whole year at the least A Plaister for a Rupture Take the juyce of Comfery wild Daisie roots and knotted Grasse of each a like quantity fresh Butter and unwrought Wax
the corruption A Salve for a green Wound or old Sore Take the leaves of green Tobacco two pounds of Valerian two pound beat them very small then strain them and take the juyce thereof put one pound of yellow Wax one pound of Rosin one pound of Deer suet boyl them together till they be very green and when it is half cold put to it a quarter of a pound of Turpentine and keep it for your use For the running of the Reins Approved Take the Rows of red Herrings dry them upon the coals till they will beat to pouder then give it to the Patient to drinke in the morning fasting as much as will lve upon a shilling in five spoonfuls of Ale or Wine be he never so weak For the burning and pricking in the Soles of the Feet Take half a pound of Barrows grease two good handfuls of Mugwort chopped very small boil it with the Barrows grease upon a soft fire by the space of four hours then strain it from the Mugwort and put it up in an earthen thing for your use and annoint your feet as you go to bed A Medicine for any Heat Burning or Scalding Approved Take half a pint of the best cream you can get and set it in a fair Posnet upon the fire then take two good handfuls of Daisie roots leaves and all clean washed and very finely shred put them into the same Possnet and boil it upon the fire untill it be a clear oyntment then strain it through a cloth and keep it for your use To make Aqua composita to drink for a Surfet or a cold Stomack and to avoid flegm and glut from Stomack Take one handful of Rosemary one good root of Elecampane one handful of Hop half a handful of Thyme half a handful of Sage six good crops of red Mints and as much of Pennieroyal half a handful of Horehound six crops of Majoram two ounces of Licorice well bruised and so much of Annise seeds then take three gallons of strong Ale and put all the aforesaid things Ale and Hearbs into a brasse pot then set them upon the fire and set your Limbeck upon it and stop it close with paste that there come no air out and so keep it with a soft fire as other Aqua vitae For an ach in any Joynt Take clarified Butter a quarter of a pound of Cummin one pound Black Sope a quarter of a pound one handful of Rue Sheeps suet â„¥ ii Bay Salt one spoonful bray these together then fry them with the gall of an Oxe spread it on a Plaister and lay it on as hot as you can and let it lye seven dayes A Plaister to lay to the head for a Rheum which runneth at the Eyes Take the pouder of Rose-leaves Rose-water and Betonie water of each a like quantity and a little Vinegar put your pouders into the Water and Vinegar stir them and temper them and make them in a Plaister and put to it a little pouder of Terra sigillata A Water to be used with the Plaister abovesaid for the same purpose Take one quart of new Milk two pound of green Fennel a quarter of a pound of Eyebright put the Hearbs and Milk into a Stillatorie cast half an ounce of Camphire thereon and with this Water wash your eyes and temples For the Emeroids Approved Take a peece of tawnie cloth burn it in a frying pan to pouder then beat it in a Morter as fine as may be searce it then lay it on a brown Paper and with spittle make it Plaister-wise and lay it to the place and trusse it up with clothes To break any Sore Take hot bread to the quantity of a farthing loaf grate it put thereto Sallet oyle three or four spoonfuls and a pint of Milk and seeth them together to a good thickness spread it on a cloth and lay it to the sore in stead of Sallet oyle you may use Deer suet A Bath for an ach in the Back and Limbs Take Mugwort Vervin Fetherfue Dill Rosemary Burnet â—unhoof Horehound and white Mints Senkil and Sage of each one handful seeth all these in four gallons of running water and let it seeth till one gallon be wasted then bath your leggs with it five nights together A Medicine for any joynt that is numme with any ach Approved Take Virgin Wax one ounce Verdigrease half a quarter of an ounce Brimstone Sope oyle of Eggs of Allum of Honey of each a like quantity temper them altogether and lay it upon the place grieved somewhat warm A Medicine for a Felon of any Finger Take as much gray Salt as an Egg wind it in gray Paper lay it in the Embers a quarter of an hour then beat it in a morter very fine then take the yoalk of a new laid egg beat it with this pouder untill it be very stiffe spread it upon a cloth lay it upon the joynt grieved twenty four houres and so dresse it three times For a Boil or Push Take the yolk of a new laid Egg a little English Honey put it into the shell to the yolk put in as much wheat meal as will make it to spread then take one branch of Rue and one of Fetherfew shred them very fine and put it to the same Medicine stir them very well together spread it upon a peece of leather and lay it to the place gieved An Electuarie to cause good digestion and to comfort the Stomack Take Setwel and Galingal of each three slices Nutmegs Ginger and Cinnamon of each two slices three Berberries sliced fine and husked three slices of Liquorice half a spoonful of Annise seeds clean dusted one long Pepper cut small white Pepper six grains as much black Pepper beat them all into a grosse pouder then put thereto two grains of Musk one grain of Amber greece then take Mint water and Sugar boil them together and when they are come to the right perfection of thicknesse put in those Pouders above mentioned in the cooling with a little conserve of Rosemary floures of this cake the quantitie of a Nutmeg half an hour before you eat or drinke at meals A Powder for the Rheume or Sore Eyes Boyle one pint of hop-Hop-water when the Hop is in the flower till it be scalding hot then put into it half a pound of Licorice in very fine pouder the Water being taken from the fire for the Licorice must not boyle in the Water stirre them together till the Water be clean consumed then adde to them of Anniseseeds and Fennel-seeds of each half a pound made into very fine pouder through a Searce Angelica roots Elicampane roots and leaves and flowers of Eyebright made into very fine powder of each one ounce and a half mingle these together and so keep it close and when you eat of this Pouder weigh out of the whole quantity two ounces whereunto adde as much good Aqua vitae as will moisten it or Angelico-water or Rosa solis to keep it from
in a Morter then mix them three well together after that take as a thing most needful the root of Angelica and Pimpernel of each the weight of sixpence make them to pouder and mix them with the rest then compound therewith five or six simples of Unicorns horn or for want thereof of Hartshorn and take as much weight as all these fine pouders come to of fine Triacle and stamp it with the pouders in a Morter until all be well mixed and hang to the Pestle and then it is perfectly made then put the Electuary in a stone pot well nealed and so it will continue twenty or thirty yeares and the longer the better How to use this Electuary First when one is infected with the Pestilence let him take so soon as he can or ever the disease infect the heart one crown weight in gold of this Electuary and so much of fine Triacle if it be for a man but if it be for a woman or child take lesse and let them be well mixed together and if the disease come with cold then give him this Electuary with half a pint of white Wine warm and well mixed together but if it come with heat then give it him with Plantain water or Well water and Vinegar mixt altogether and when he hath drunk the same let him goe into his naked bed and put off his shirt and cover him warm but let his bed be well warmed first and a hot double sheet wrapped about him and so let him sweat seven eight or ten houres as he is able to endure for the more he doth sweat the better because the disease fadeth away with the sweat but if he cannot sweat then heat two or three Bricks or Tiles and wrap them in moist clothes wet with water and salt and lay them by his sides in the bed and they will cause him to sweat and as he sweateth let it be wiped from his body with dry hot clothes being conveyed into the bed and his sweat being ended shift him into a warm bed with a warm shirt and all fresh new clothes using him very warily for taking of cold and let his clothes that he did sweat in be well aired and washed for they be infectious and let the keeper of the sick beware of the breath or air of the party in the time of his sweating therefore let her muffle her self with double old cloth wherein is Wormwood Rue Fetherfew crums of soure bread and Vinegar and a little Rosewater beat all these together and so put it into the muffler made new every day while you doe keep him and let the sick party have of it bound in a cloth to smell on while he is in his sweat then after doe it away and take a new and because he shall be faint and distempered after his sicknesse he shall eat no flesh nor drink Wine the space of nine dayes but let him use the Conservatives for his health as Conserve of Buglosse Borage and red Roses and especially he shall drink three or four dayes after he hath sweat morning and evening three ounces of the juyce of Sorrel mixed with an ounce of Conserve of Sorrel and so use to eat and drink whatsoever is comfortable for the heart also if one take the quantity of a Pea of the said Electuary with some good Wine it shall keep him from the infection therefore when one is sick in the house of the Plague then so soon as yee can give all the whole houshold some of this Receipt to drink and his keeper also and it shall preserve them from the infection yet keep the whole from the 〈◊〉 as much as you can beware of the clothes and bed that the sick party did sweat in To make Balm water Take four gallons of strong Ale and stale half a pound of Licorice two pound of Balm two ounces of Figs half a pound of Annise seeds one ounce of Nutmegs shred the Balm and Figs very small and let them stand steeping four and twenty houres and then put it in a Still as you use Aqua vitae To make Doctor Stephens Water Take one gallon of good Gascoign Wine of Ginger Galingal Nutmegs Grains Annise seeds Fennel seeds Carraway seeds then take Sage Mints red Roses garden Thyme Pellitorie Rosemary wild Thyme Penniroyall Cammomill Lavender of each one handful bray your Spices small and chop the hearbs before named and put them with the spices into the Wine and let it stand twelve houres stirring it very often then still it in a Limbeck closed up with course paste so that no air enter keep the first water by it self it is good so long as it will burn An Ointment for any Strain in the Joynts or for any Sore Take three pound of fresh Butter unwashed and set it in an Oven after the bread be drawn out and let it stand two or three houres then take the clearest of the butter and put it into a Posnet then take the tops of Red nettles as much as will be Moistned with the butter and chop them very Small and put them in the butter set it on the fire and boyle it softly five or six houres and when it is so boyled put thereto halfe a pint of the best oyle Olive and then boyle it a very little and take it off and strain it into an earthen pot and keep it for your use If you thinke good instead of Nettles onely you may take these hearbs Cammomile Rosemary Lavender Tun-hoof otherwise Ale-hoof Five finger Vervain and Nettle tops For an Ague Take the inner bark of a Walnut tree a good quantity boyl it in beer untill the beer look black and then take a good draught and put it into a pot then take six spoonfuls of Sallet Oyle for an extream Ague brew it too and fro in two pots then drinke it and let the party labour to any exercise untill he sweat then let him lye down upon a bed very warm untill he hath done sweating this doe three times when the Ague cometh upon him A Pouder against the Wind in the Stomack Take Ginger Cinnamon and Gallingal of each two ounces Annise seeds Carraway and Fennel seeds of each one ounce long Pepper Graines Mace and Nutmegs of each half an ounce Setwel half a drachm make all in pouder and put thereto one pound of white Sugar and use this after your meat or before at your pleasure at all times it comforteth the stomack marvellously carrieth away wind and causeth good digestion For a Pin and Web in the Eye Take the white of an Egg beat it to oyle put thereto a quarter of a spoonful of English Honey half a handful of Daisie leaves and in winter the roots half a handful of the inner rind of a young Hazle not above one yeares growth beat them together in a Morter and put thereto one spoonful of Womans Milk and let it stand infused two or three houres and strain all through a cloth and with
little Mace and boyle all these together and pour this liquour in seething hot into the Purslain and when it is cold tye it close but put a little board on the top to steep it down and within a week or two it is fit to eat To doe Clove-gilliflowers up for salletting all the year Take as many Clove-gilliflowers as you please and slip off the leaves then strow some Sugar in the bottome of the gallipot that you doe them in and then a lane of Gilliflowers and then a lane of Sugar and so doe till all the Gilliflowers be done then pour some Claret Wine into them as much as will cover them then cut a piece of a thin board and lay it to them to keep them down then tye them close and set them in the Sun and let them stand a moneth or thereabouts but keep them from any rain or wet To pickle Broom buds Take as many Broom buds as you please make linnen bags and put them in and tye them close then make some brine with Water and Salt and boyle it a little let it be cold then put some brine in a deep earthen Pot and put the bags in it and lay some weight upon them let it lye there till it look black then shift it again so you must doe as long as it looks black you must boil them in a little cauldron and put them in vinegar a week or two and then they be fit to eat To Pickle Oysters Take your Oysters and pick them out of the shels and save the liquor that cometh from them then take your Oysters one by one and wash them clean out of grift then strain the liquor then take a quantity of white wine and a large Mace or two and two or three slices of Nutmeg and Pepper grosly beaten and salt them boyl it together then put in your Oysters and boil them then take the yolke of an Egg and beat it well with Wine Vinegar then take up your Oysters and let them cool then put in your Egg and let it boyl hang it off and let it cool and put it up together To make grout Take some Wheat and Beans and when you have made it into Malt then rittle it then take some water or some small Wort and heat it scalding hot and put it into a pail then stir in the Malt then take a piece of four leaven then stir it about and cover it and let it stand till it will cream then put in some Orange pills then put it over the fire and boil it keeping it stirring till all the white be gone To make jellie of Marmalet Take Quinces and pare them cut them into water in little pieces and when you have done all then take them out of the water and weigh them and to every pound of Quinces take five quarters of a pound of Sugar and half a quarter then put it into the Skillet and put as much water as will make it pretty thin then set it on the fire then clarifie it with the white of an Egg and scum it off cleer then put in your Quinces and let it boil a prettie pace and cover it close till it is prettie thick then leave stirring it till it is thick enough for Marmalet then take it off and put it in your glasse and doe it with your knife in little works when you have done let it stand your costly must boyl all the while you must put in as much water as will make it prettie thin when it is boyled to a prettie good colour then stir it and weigh it then take of loaf Sugar as much as it weighs and boil it altogether to a Jellie then pour it into your Marmalet glasse then put it in a stove and put some fire in every day To make Jelly of Pippins Take Pippins and pare them and quarter them and coar them lay them in water and when you set them on the fire shift them in another water and put them in a skillet put as much water as will cover them and a little more set them over the fire and make them boil as fast as you can when the Apples are soft and the liquor taste strong of the Apples then take them off and strain them through a piece of canvass gently take to a pound of juyce a pound of Sugar then set it on the fire when it is melted strain it into a bason and rince your skillet again set it on the fire and when it is boyled up then scum it and make it boyl as fast as you can and when it is almost boiled put in the juyce of three Lemons strained through a cloth if you will have Orange pill pare it thin that the white be not seen and then lay it in the water all night then boil them in water till the pill be soft then cut them in long peeces then put it into the Sirrup and stir it about and fill your glasses and let it stand till it be cold and then it is ready to eat To preserve Oranges Take a pound of Oranges and a pound of Sugar pill the outward rind and inward white skin off take juyce of Oranges put them into the juyce boil them half an hour and take them off To preserve green Walnuts Take Walnuts and boil them till the water doe taste bitter then take them off and put them in cold water and pill of the bark and weigh as much Sugar as they weigh and a little more water then will wet the Sugar set them on the fire and when they boyl up take them off and let them stand two dayes and boil them again once more To preserve white Quinces Take a pound of Quinces boil them with the skins on but core them and pare them take a quarter of a pound of Sugar with water no more then will wet the Sugar put the Quinces into it presently boil them as fast as may be and skin them when the Sirrup is thick take it up To make Goosberrie Tarts Take a pint of Goosberries and put them into a quarter of a pound of Sugar and two spoonfuls of water and put them on the fire and stir them as you did the former To preserve Resberries Take as many as you please a lay of Sugar and a lay of Resberries and so lay them into the Skillet and as much Sugar as you thinke will make Sirupe enough and boil them and put two spoonfuls of water in boscom it take it off and let it stand To preserve Currans Part them in the tops lay a lain of Currans and a lain of Sugar and so boil them as fast as you doe Resberries doe not put in the spoon but scum them boyle them till the Sirrup be prettie thick then take them off and let them stand till they be cold and put them in a glasse To preserve Medlers Take the just weight of Sugar as they weigh to a pound of Sugar put a pint and a half
of water scald them as long as the skins will come off stone them at the head put the water to the Sugar and boil it and strain it put in the Medlers boil them apace let them stand till they be thick then take them off To preserve Goosberries Take the fairest Goosberries you can get with the stalks one prick three or four holes in every one of them then take the weight of them in Sugar lay the best part of the Sugar in the bottome of a Silver or peuter dish then lay your Goosberries one by one upon it strew some of the rest of the Sugar upon them and put two spoonfuls of the water into half a pound then set the Goosberries on a chafing dish of coales and let them stand uncovered scalding upon the fire a prettie while before they boil but not too long for then they will grow red and when they be boyled let them not boyl too fast when they be enough put them up you must put the rest of the Sugar on them as they boil and that will harden them and keep them from breaking To make Goosberrie Cakes Prick as many Goosberries as you please and put them into an earthen pitcher and set it in a kettle of water till they be soft and then put them into a sieve and let them stand till all the juyce be out and weigh the juyce and as much Sugar as Sirupe First boil the Sugar to a Candie and take it off and put in the juyce and set it on again till it be hot and take it off and set them in a press till they be dry then they are readie To doe Goosberries like Hops Take pricks of black Thorn then take Goosberries and cut them a little a crosse and then take out the stones and then put them upon the pricks and weigh as much Sugar as they weigh and take a quarter or a pint of water and put into the Sugar and let it boil a while then put in the hops let them stand and scald two houres upon the coales till they be soft then take out the Hops and boil the Syrupe a while then take it off and put in the Hops To preserve Apricocks First stone them and weigh them and take as much Sugar as Apricocks put it in a Bason some in the bottome and some on the top let them stand all night set them on the fire till they be scalding hot then heat them twice more To make Apricock Cakes Take as many Apricocks as you please and pare them put as much Sugar as they weigh take more water then will melt the Sugar then boil the Sugar and it together till they be pretty stiffe take them off and put them in saucers To make Mackeroons Take half a poâ—nd of Almonds put them in water stamp them small put in some Rose-water a good spoonfull of floure four eggs half a pound of Sugar in the beating of the Eggs put in the Almonds heat the oven hot enough to bake a Custard put them in when you have taken them out let them stand till they be cold they must be baked in earthen pans round and buttered very thin How to preserve White Damsons green Take white Damsons scald them in water till they be hard then take them off and pick as many as you please take as much Sugar as they weigh strew a little in the bottome put two or three spoonfulls of water then put in the Damsons and the Sugar and boyl them take them off and let them stand a day or two then boil them again take them off and let them stand till they be cold To preserve Mulberries Take as many Mulberries as you please and as much Sugar as they weigh First wet the Sugar with some juyce of Mulberies stir your Sugar together then put in your Mulberries then boil them apace till you thinke they are boyled enough then take them off and boil the Sirupe a while and put it into the Mulberries let them stand till they be cold To preserve Pippins white Take some Pippins and pare them and cut them the crosse way and weigh them and to a pound of Sugar a pint of water then put the Sugar to the water and then let it boyl a while and then put in the Pippins and let them boyl till they bee clear at the Core take them off and put them up To make white Quince Cakes Take Quinces and let them stand till they be cold but not seethed till they be tender enough then take them off and pare them then scrape off the softest and doe it through a sieve and then weigh as much Sugar as it doth weigh and beat it and sift it into the Quinces and stir it altogether and set it on the coals and stir it about but let it not boil at all but let it stand and cool till it be pretty thick then take it off and put it in glass saucers To preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or grapes with the juyce stone the grapes save the liquor in the stoning take off the stalks give them a boyling take them off and put them up To preserve Damsons Take as many as you please and weigh as much Sugar as they weigh and strew some in the bottome and some on the top and you may wet the Sugar with some Sirupe of Damsons or a little water then set them upon the fire and let them stand and soke softly about an hour then take them off and let them stand a day or two then boil them up till you think they be enough take them off and put them up How to make Cake of Lemons or Violets Take of the finest double refined Sugar beaten very fine and searced through fine Tiffâ—nie and to half a silver poringer of Sugar put to it two spoonfuls of water and boil it till it be almost Sugar again then grate of the hardest rinded Lemon then stir it into your Sugar put it into your Coffins of Paper and when they be cold take them of To preserve Quinces red Take your Quinces and weigh them to a pound put a pound of Sugar and half a pint of water put your water to your Sugar and let it stand your Quinces must be scalded till they be tender take them off pare them and core them but not too much then put them in the skillet where the Sugar is then set them on the fire and let them boil two hours if it be not enough boil it a little more pour it to the Quinces and stop it close To make Bisket Bread Take a pound and a half of white loaf Sugar and so much flower as much Annise seed Coliander seed and Carraway seed as you please and twelve Eggs three whites lest out take the Sugar and sift it fine and the flower also and beat your Eggs a little then mingle them well together with four spoonfuls of
stockes the Sugar-candy such as the Comfâ—t-makers doe candy the Fruits Take one pound of refined Sugar and put it into a posnet with as much water as will wet it and so boyle it untill it come to a candy height then take all your fruit being preserved and dryed then draw them through your hot Sugar and then lay them on your hardle and in one quarof an hour they will be finely candied To candy all kind of Floures in wayes of the Spanish Candy Take double refined Sugar put it into a posnet with as much Rosewater as will melt it and put into it the papp of half a roasted Apple and a grain of Musk then let it boyle till it come to a candy height then put in your Floures being pick'd and so let it boyle then cast them on a fine plate and cut it in wayes with your knife then you may spot it with Gold and keep it To make Essings Take one peck of Oatmeal grots the greatest you can get and the whitest pick it clean from the black and searce out all the smallest then take as much evening Milk as will cover it and something more boyle it and cool it again till it be bloud-warm then put it to the Oatmeal and let it soak all night the next morning strain it from your Milk as dry as you can through a cloth then take three pints of good Cream boyle it with a Mace and the yolkes of eight Eggs when it is boyled put it into your stuffe then put in six Eggs more whites and yolkes season it with a good quantity of Cinnamon Nutmeg and Ginger and a lesse quantity of Cloves and Mace put in as much Sugar as you think will sweeten it have a good store of Suet shred small and forget not Salt so boyle them To make Sugar Cakes Take one pound of fine Flower one pound of Sugar finely beaten and mingle them well together then take seven or eight yolkes of Eggs and if your Flower be good take one white or two as you shall think good take two Cloves and a pretty piece of Cinnamon and lay it in a spoonfull of Rosewater all night and heat it almost bloud-warm temper it with the rest of your stuffe when the paste is made make it up with as much hast as you can bake them in a soft oven To make a Calfes-foot Pie Take your Calfes-feet boyle them and blanch them then boyle them again till they be tender then take out all the bones season it with Cloves Mace Ginger and Cinnamon as much as you shall think good then put in a good quantity of Currans and Butter bake your Pie in a soft oven and when it is baked take half a pint of white Wine Vinegar beat three yolkes of Eggs and put to the coals season it with Sugar and a little Rosewater alwayes stirring it then put it into your Pie and let it stand half a quarter of an hour To make a very good Pie Take the backes of four white Herrings watred the bones and skin taken away then take so much Wardens in quantity pared and cored half a pound of Raisins of the Sun stoned mince all these together and season it with Cinnamon and Ginger and when the Pie is baked put in a little Rosewater and scrape Sugar on it if you put in Butter then put in a handful of grated bread To make Simbals Take fine Flower dryed and as much Sugar as Flower then take as much whites of Eggs as will make it a paste and put in a little Rosewater then put in a quantity of Coriander seed and Annise seed then mould it up in that fashion you will bake it in To preserve Angelico roots Take the roots and wash them then slice them very thin and lay them in water three or four dayes change the water every day then put the roots in a pot of water and set them in the embers all night in the morning put away the water then take to a pound of roots four pints of water and two pound of Sugar let it boyle and skum it clean then put in the roots they will be boyled before the sirupe then take them up and boyle the sirupe after they will ask you a whole dayes work for they must boyle very softly at Saint Andrewes time is the best time to doe them in all the year To boyle a Capon with Brewis Take a Capon and trusse him to boyle set him on the fire in a good quantity of water skum it very clean before you set on your Capon put a little winter Savory and Thyme into the belly of it and a little Salt and grosse Pepper when you have skummed it clean cover it close to boyle then take a good handfull of Hearbs as Marigolds Violet leaves or any such green Hearbs as you shall think fit wash them and set them on the fire with some of the uppermost of the broth that boyles the Capon then put into it good store of Mace and boyle it with the Capon when the hearbs be boyled and the broth very green and almost consumed away take the uppermost of your Capon and strain it together and scald your Brewis and put it into a dish and lay the Capon on them To make a Spice-Cake Take one bushel of Flower six pound of Butter eight pound of Currans two pints of Cream a pottle of Milk half a pint of good Sack two pound of Sugar two ounces of Mace one ounce of Nutmegs one ounce of Ginger twelve yolkes two whites take the Milk and Cream and stirre it all the time that it boyles put your Butter into a bason and put your hot seething Milk to it and melt all the Butter in it and when it is bloud-warm temper the Cake put not your Currans in till you have made the paste you must have some Ale yest and forget not Salt To make Broth for a Neats-tongue Take Claret Wine grated Bread Currans sweet Butter Sugar Cinnamon Ginger boyle them altogether then take the Neates tongue and slice it and lay it in a dish upon sippets and so serve it To souce a Carp or Gurnet Take fair Water and Vinegar so that it may be sharp then take Parsly Thyme Fennel and boyle them in the broth a good while then put in a good quantity of Salt and then put in your Fish and when it is well boyled put the broth into a vessel and let it stand To make a fine Pudding Take Crums of white Bread and so much fine Flour then take the yolkes of four Eggs and one white a good quantity of Sugar take so much good Cream as will temper it as thick as you would make Pancake batter then butter your pan and bake it so serve it casting some Sugar upon it you must shred suet very small and put into it To make a Broth to drinke Take a Chicken and a little of the neck of Mutton and set them on and scum it well