pound of Cinamon bruise it and steep it in a quart of White-wine a quart of Rose-water and a pint of Muscadel twelve hours with often stirring and from this Alembeck three pints which will not be only pleasant but fortifie nature and restore lost vigour To make Rosemary-Water Take the Flowers and Leaves of Rosemary in their prime half a pound and four â—unces of Elicampane Roots a handfull of Red Sage three ounces of Cloves the same quantity of Mace and twelve ounces of Anâ—iseeds beat the Herbs together and the Spices separately putting to them four galâ—ons of White-wine and after a weeks standing distill them over a gentle fire Spirit of Wine how to make it To Distill or rather Alembeck Spirit of Wine is to draw off any Wine you think fit over a gentle fire to what height you please by often rectifying it and is very good moderately taken in cold distempers or to mix with Cordial Waters of a cooler nature To make Treacle-water excellent good in case of Surfeits or the like disorders of the Body Take the Husks of green Walnuts four handfulls of the Juyce of Rue Cardus Marigolds and Baum of each a pint green Petasitis Roots one pound Angelica and Masterwort of each half a pound the Leaves of Scordium four handfulls old Venice-Treacle and Mithridate of each eight ounces six quarts of Canary of Vinegar three quarts and of Lime-juyce one quart which being two days dijested in a Bath in a close Vessel distill them in Sand c. A Cordial Mint-Water is thus made Take two handfulls of Mint green two handfulls of Cardus and one of Wormwood and soak them in new Milk being bruised and after three or four hours infusion draw off the water by way of Distillation and keep is close stopped for your use it being excellent good in case of pains in the Belly or Stomach An excellent Water for Sore Eyes or to Restore the sight Take Smallage Rue Fennel Vervein Agremony Scabeous Avens Hounds-tongue Eufrace Pimpernel and Sage of each a handfull Roach-Allum half an ounce Honey a spoonfull dissolved in Rose-water distill them in a cold Still and when you use it put in a little Allum and Honey and suffer it to dissolve washing your Mouth with it Evening and Morning An excellent Water for a Canker Take of the Bark of an Elder-tree Sorrel and Sage of each two handfulls stamp them well and strain out the Liquid part mingling it with double the quantity of White-wine and often with a feather dipped in it wash the Sore c. A Water very good for a Fistula Take a pint of White-wine an ounce oâ— the Juyce of Sage Borace in Powder threâ— peny weight Camphire-powder the weighâ— of a groat boil them two hours over a gentle fire strain them through a Woollen-cloth and being cold wash therewith the place grieved An excellent Water to cleanse any filthy Ulcer Take of the Water of Plantane and that of Red Roses each a pint the Juyces of Housleek Nightshade and Plantane of each a quarter of a pint Red Roses half a handfull Myrtle Cyprus-nuts of each half an ounce of the Rind of Pomgranate three drams St. John's Wort half a handfull Flowers of Molleyn half as much Myrrh Frankincense each a scruple Honey of Roses a pound and four ounces distill them together and of the Water take a pint and dissolve in it six ounces of Conserve of Roses and one ounce of Syrup of dry Roses with twelve drops of the Oyl of Brimstone and wash the place grieved An excellent Water for the Heats and Inflammation of the Eyes Take of Alloes Epatick fine Sugar Tutty-stone powdered each an ounce of red and white Rose-water each a pint put them in a double glass and set them in Balneo Maria five or six days often shaking them and with a feather dipped in it wash your Eyes as often as you see occasion as likewise your Forehead and Temples An excellent Water for a sore Leg or for a Canker in any part or place Take of Woodbine-leaves Ribwort Plantane Abinte of each a handfull clarified English Honey three spoonfuls Roach-Allum an ounce put them into three quarts of Running-water and let them seeth till a third part be consumed then strain out the liquid part and keep it in a new glazed Earthen-pot for your use washing the afflicted place with it twice a day A Water to turn back the Rheum that afflicts the Eyes Take of red Rose-water six ounces White-wine and Eye-bright-water of each the like quantity Lapis-Tuttiae three scruples Alloes Epatick the like quantity fine Sugar two ounces put them into a Glass with a narrow neck and set them in the Sun for the space of thirty days shaking them twice a day and then with the liquid part wash the Eye-lids Temples Forehead and the Nape of the Neck An excellent Water to cool the Liver and Heart as also in case of a Feaver Surfeit or Ill digestion Take two handfulls of Wood-sorrel the like of Barbary-leaves half a dozen Plantane-roots washed and sliced two ounces of Mellion-seed of Comfry and Borrage-flowers each an ounce steep them in a gallon of fair water well sweetned with Sugar-candy and distill them giving the party grieved two ounces of the Water with an ounce of the Syrup of Citron or Lemon An excellent Water for an Internal Bruise Take two handfulls of Scabeous-flowers of Peny-royal Camomoil Smallage and Bay-leaves each a handfull Myrrh pulverized half an ounce Harts-horn two ounces and two quarts of Malaga-wine bruise the Herbs c. in the Wine and then distill them altogether and let the party drink two ounces of the Water morning and evening An excellent Water for the Stone to provoke Urine and prevent Stoppage c. Take two quarts of new Milk Saxifrage Parsley Peletory of the Wall Mother Time green Sage Radish-roots sliced of each a handfull steep the Herbs and Roots over night in the Milk and distill them the next morning which done mingle six spoonfulls of the Water with as much White-wine into which grating a third part of a Roasted Nutmeg drink it off and so continue to do divers times and you will find extraordinary benefit thereby poppy-Poppy-Water how to make it Take two pound of red Poppy-leaves half an ounce of bruised Cloves and the like quantity of sliced Nutmeg steep these in a quart of Canary and after two hours standing put them into your Still and draw off the Water over a gentle fire Cordial angelica-Angelica-Water is made thus Take of Cardus Benedictus a handfull well dried of Angelica-roots three ounces of Nutmeg Cinamon and Ginger each an ounce of Myrrh half an ounce and one dram and a half of Saffron of Cardamums Cubebs Galingal and Pepper of each a quarter of an ounce bruise them and steep them in two quarts of Canary and draw them off with a common Still Aquamirabilis is thus made Take three pints of White-wine of the â—ce of Celendine and Aquavitae each
into the thickness oâ— Syrup and keep it for your use Some theâ— are that make it without fire but in my opâ—nion this way must be the best for keeping To make Syrup of Violets Take the Flowers of the blew Violetâ— clipping off the Whites and to a pound them add a quart of boiling-boiling-water and for pound of white Sugar stirring them toâ—â—ther and stopping them close in an Earth vessel four days then strain them pressâ—â— out the liquid part which being moderate heated on a gentle fire will thicken into Syrup To make Syrup of Wormwood Take Roman Wormwood the Leaâ—â— only half a pound Leaves of red Roses Flowers two ounces Indian-spike thâ— drams of the best White-wine a quart 〈◊〉 the like quantity of the Juyce of Quinces for want of it Syder bruise and infuse thâ— for the space of twenty six hours then being them till the liquid part is half consumâ—â— strain out the remainder and adding two pounds of sugar boil it up into a syrup To make Syrup of Lemons Take a gallon of the Juyce of sound Lemons strain it and let it clarifie and boil it up with six or seven pounds of fine sugar till it be of the thickness of a syrup and sweet enough for your purpose An Excellent Syrup to preserve the Lungs and for the Astma Take of nettle-Nettle-water and coltsfoot-Coltsfoot-water each a pint Anniseed and Liquorish-powder of each two spoonfuls Raisins of the Sun one handful sliced Figs number four boil them together till a fourth part be consumed strain the liquid part and make it up into a syrup with a pound of white Sugar-candy bruised into powder and take two spoonfuls of it each morning fasting An Excellent Syrup to open Obstructions and help the shortness of Breath Take Hysop of the first years growth and Peny-royal of each a handful stamp them and strain out the Juyce and add of English Honey the like proportion heat them in a Pewter dish over a chasing-dish of Coles till â—he Juyce and Honey be well incorporated and making it continually fresh let the party afflicted take early each morning and late each night two spoonfuls To make Syrup of Roses by Infusion Take of the Water of Infusion of white Roses five pounds clarified Sugar four pounds and boil them with a gentle fire to the thickness of a syrup then soak two pounds of fresh white Roses in six pound of warm water suffering them to stand for the space of twelve hours close covered then ring them out and put in other fresh Roses and so continue to do till the Water has the perfect scent of the Roses and then the Water is fitting for the Sugar to be dissolved in and used as aforesaid This Syrup draweth from the Entrails thin choler and waterish humours and is therefore fitting to be taken moderately by children aged Persons and such as are afflicted with the superabundance of either Choler or Phlegm How to make Catholicum Majus Take of the four great cold seeds cleansed and of white Poppy-seeds each a dram Gum-Dragant three drams red Roses yellow Saunders Citron and Cinamon each two drams Ginger one dram of the best and choicest Rubarb and Diacridum each halâ— an ounce Agarick Turbith of each two drams white Sugar dissolved in rose-Rose-water wherein two ounces of Senna have been concocted one pound make them into Tables of three scruples and let one Table be the dose It gathereth humours from all parts of the Body and expells them without molesting health or impairing of the strength but rather fortifying nature c. Syrup of Radish how to make it Take of the Roots of Garden and wild Radishes of each an ounce of Saxifrage Kneeholm Borage Sea-Holly Pettywhin O Cammack or Ground-Furz Parsley Fennel each half an ounce the Leaves of Betony Pimpernel wild Time Tendercrop of Nettles Cresses Samphire Venus-hair of each a handfull the fruit of Sleepy Night-shade and Jubebs of each twenty the seed of Basil Burr Parsley of Macedonia Carroways Seseli yellow Carrots Grommel Bark of Bay-tree Root of each a scruple Raisins stoned Licoras of each a dram boil them in ten pounds of water till four of them be consumed then strain it and with four pounds of Sugar and half the quantity of clarified Honey make the liquid part into a Syrup over a gentle fire adding an ounce of beaten Cinamon and half the quantity of grated Nutmeg This being taken at convenient times expelleth Gravel and Stone and scowreth the Kidneys if it be mixed with other lenitive and scowring matters and also provokes Urine Syrup of Vinegar compound how to make it Take of the best Wine-Vinegar a gallon boil it and take off the scum that arises then stamp Endive Maiden-hair and Wood-sorrel with Barbaries or green Grapes press out the Liquor and put it into the Vinegar to the quantity of a quart boil them up till a fourth part be consumed then add six pounds of Sugar or so much as will make it into a Syrup and give two spoonfulls at a time with success in case of any hot distemper or feavorish disorder of the Body or to expell gross phlegmatick humours Oxymel simple how to make it Take of the clearest Water and clarified Honey of each four pounds boil them till half the Water be consumed then add of Wine-Vinegar two pounds and suffer them to boil to a syrup This syrup extenuateth the gross humours takes away slimy matter and opens all Obstructions and Asthma that is Obstruction of the Lungs with Phlegm from whence ariseth shortness of breath Syrup of Barberries is made thus Take your Barberries picked from the stalks boil them to a pulp then strain and rarifie the Juyce then boil it up being six pounds with six pounds of fine Sugar into a syrup or if you find that will not thicken it sufficiently you may add more To make Syrup of Cowslips Take a gallon of the Distilled simple Water of Cowslips and put into it half a peck of the flowers clean picked the yellow part only boil them up with the Water and add to the liquid part after it is strained from them six pound of sugar heating it over the fire till it become a syrup To make Syrup of Maiden-hair Take the Herb so called to the quantity of six ounces shred it a little and add of Licorish-powder two ounces and a half steep them twenty four hours in three quarts and a pint of hot water add five pounds of fine Sugar to the Liquor after it is boiled and consumed a third part and set it again on the fire till it become a syrup To make Syrup of Licoris Take of the Root of Licoris newly drawn from the ground two ounces scrape it into Powder of Coltsfoot four ounces of Maiden-hair and Hysop each half an ounce infuse them twenty four hours in three quarts of Water then boil them till a half part be consumed which done strain out the remainder and with a pound of clarified Honey and the like
quantity of Loaf-sugar boil it up into a syrup To make Syrup of Cittron Peels Take of the Peels of yellow Cittrons a pound of the Berries or Juyce of the Berries of Cherms a dram steep them a night in spring-Spring-water to the quantity of two quarts then boil them till a half part be consumed and taking off the scum strain it then boil it up to a syrup with two pound and a half of Sugar To make Syrup of Harts-horn or rather Harts-tongue Take of the Herb called Harts-tongue the Roots of both sorts of Bugloss Polipodium of the Oak Bark of Caper-roots Tameris Hops Maiden-hair Baum of each two ounces boil them in five quarts of spring-Spring-water till a fifth part be consumed to which add four pounds of fine sugar and boil it up to a syrup To make Syrup of Cinamon which is excellent good in case of Faintings or cold Distempers Take of the best Cinamon four ounces bruise it and steep it in three pints of White-wine and a pint of small cinamon-Cinamon-water three days by a gentle fire add three pound of Sugar when it is strained and boil it up to a syrup To make the Syrup of Quinces Take three quarts of the Juyce of Quinces let it be well setled and clarified boil it over a gentle fire till half be consumed then add three pints of Red-wine with four pounds of white Sugar and a dram and a half of Cinamon and of Cloves and Ginger two scruples and boil them up into a syrup To make Syrup of Hysop Take a handfull of the Herb so called Figs Dates and Raisins of each an ounce boil them in three pints of Water till a third part be consumed strain and clarifie the remainder with the Whites of two Eggs adding two pound of fine Sugar and so make it up into a syrup and it will continue good a twelvemonth To make an Excellent Syrup for a Cough or Cold or to restore decaying Lungs Take two quarts of spring-Spring-water put into it an ounce of Sydrack half an ounce of Maiden-hair two ounces of Elicampane-roots sliced boil them in an Earthen-vessel till half be consumed add more to the liquid part strained off two pound of Sugar and boil it up into a syrup two spoonfulls of which take morning and evening being a wonderfull restorative To make Syrup of Elder now greatly in use Take the Elder-berries fresh when they are full ripe strain out the Juyce boil it till a third part be consumed scum it clean and add to a gallon an ounce of Mace and six pound of Sugar boiling it up to a syrup To make Syrup of Roses Take a gallon of fair water and a quart of White-wine put into them when they boil a peck of red Roses pickt and let them boil till they appear white then press them and put them into the liquid part and boil it often adding the Whites of two Eggs well beaten and a pound of Sugar to each pint of Liquor and when you find it sufficiently thick preserve it in Glasses or Earthen-vessels close stopped for your use To make Syrup of Vinegar Take of the Roots of Smallage Fennel Endive of either three ounces of the Leaves of Anniseed Smallage Fennel Endive half an ounce of each boil them gently in three quarts of spring-Spring-water till half be consumed then strain and clarifie it with three pound of Sugar and add a quart of White-wine Vinegar and boil it up to a syrup To make Syurp of Saffron Take a pint of endive-Endive-water two ounces of Saffron finely beaten steeping it in the Water for the space of two days at the end of which strain out the Saffron and with a pound of Sugar boil it up to a syrup To make Syrup of Mint Take the Juyce of ripe Quinces and of Pomgranets of each a pint and a half dried Mint half a pound and of the Leaves of red Roses two ounces let them steep a day and a night in the Liquor boil it then till half is consumed and add four pound of Sugar to make it into a syrup These as the most material I thought fit expresly to mention what remains a Gentlewomans discretion by these Rules may direct her to perform And so I proceed to give Directions for Preserving and Conserving c. CHAP. IV. Instructions for a Gentlewoman in Preserving and Conserving Fruits Flowers Roots and what else is usefull on sundry occasions for setting out Banquets c. PReserving of Fruits Roots and Flowers c. to be at hand for ornament or taste is no doubt a curious Art. Wherefore that a Gentlewoman should not be ignorant of such curiosities I shall incert many Directions worthy to be observed and at the same time speak something of Conserving c. To Preserve Mulberries Strain two quarts of the Juyce of Mulberries and add to it a pound and a half of sugar boil them together over a gentle fire till they become in a manner a syrup then put into it three quarts of Mulberries not over ripe and after they have had one boil take them off and put them together with the Liquor into an Earthen-vessel stop them close and keep them for your use To Preserve Gooseberries Take them before they be over-ripe cut off their stalks and tops and if you have leasure stone them then laying in an Earthen-vessel a Layer of sugar lay upon it a Layer of Goosberries and so do between every Lay till your Vessel be almost full then add about a pint of Water to six pound of Goosberries and the Goosberries having before been scalded set them in this manner over a gentle fire and let the sugar melt when being boiled up you may stop them up and reserve them for your use To preserve Cherries Take your Cherries when they are in their prime and scattering some Sugar and Rose-water at the bottom of your Preserving-pan put them in by degrees still casting in your sugar remembring there be put an equal weight of either and being set on a quick fire you may add a pint of White-wine if you would have them plump and when you find the syrup boil'd up sufficiently take them off and put them into your Gally-pots for use To Preserve Apricocks Observe when they are moderately ripe to pare and stone them laying them a night in your Preserving-pan amongst Sugar it being layed in Lays and in the morning put a small quantity of fair Water or White-wine and set them on Embers and by increasing a gentle fire melt the Sugar when being a little scalded take them off and letting them cool set them on again and boil them up softly till they are tender and well coloured at what time take them off and when they are cool put them up in Glasses or Pots for your use To preserve green Walnuts Observe to gather them on a dry day before they have any hard shell and boil them in fair water till they lose their bitterness then put them into cold water and
Plaister A Salve Excellent to draw and heal c. Take a pennyworth of Turpentine as much Virgins Wax as a Walnut the like quantity of fresh Butter a spoonfull of Honey melt them into a pan and strain the substance into fair water and make it into a Roll for your use An Excellent Emplaister for a new or old Sore Take of Rosine four ounces melt it then of Turpentine take an ounce and two ounces of Wax the like of Sheeps-suet cleared from the skin and a spoonful of Olive-oyl boil them over a gentle fire and then strain them into water and apply them as a Salve Dr. Morsus Emplaister commonly called Oxecrotium Take Ship-Pitch Saffron Colophony Bees-wax of each three ounces Turpentine Galbanum Amoniacum Myrrh fine Frankincense Mastick of each an ounce and three scruples lay your Galbanum a night in Vinegar then boil and strain it melt your Gums and mingle them by stirring put in last your Turpentine and being well incorporated make it into Rolls and use it in case of Pains Aches Bruises Strains Dislocations and to strengthen the Nerves c. Oyl of Rosemary-flowers how to make it with its Virtual Operation Take a good quantity of Rosemary-flowers stamp them and put them into a Glass with strong Wine stop the Glass close and set it in the Sun six days then distill the Flowers and Wine with a soft fire and the effect will produce both Water and Oyl separate them and keep the Oyl close in a Glass This Oyl is good against the inveterate Head-ach it comforteth the Memory and perserveth the sight by being drunk in a Glass of Wine or dropped into the Eyes being dropped into the Ears it helpeth Deafness and is good in case of the Dropsie yellow Jaundice Rising of the Mother c. An Excellent Powder to provoke Urin and send forth the Gravel and Stone Take a Flint-stone and beat it in a Mortar to a fine and subtil Powder serace it and keep it in a Bladder till you have occasion to use it then take half a dram fasting in a Glass of White-wine or Ale and keep your self warm A Powder to ease the Pains of the Gout Take of fine Ginger two drams four drams of dried Elecampane-root Licoras half an ounce Sugar-candy three ounces beat them to a fine Powder and serace theâ— drinking off the Powder a dram at a time fasting in a Glass of Ale. A Water for easing the Pains in the Teeth Take of red Rose-leaves half a handfull Pomgranet-flowers the like quantity two Galls thin sliced boil them in three quarters of a pint of red Wine and half a pint of fair Water untill a third part be consumed strain them and hold a spoonfull at a time in your mouth and lay a hot cloth to your cheek dipped in the liquid part c. An Excellent Water for the Ulceration of the Yard Take Water wherein Iron has been often 〈…〉 â—â—â—ces of Pomgranet-piles and flowers of each three drams of Plantane and Housleek each an ounce and a half of Honey of Roses Turpentine each half a pound Allum six ounces white Copperas three drams boil them till half be consumed then add Verdigrease three ounces strain them and gently boil them again then letting them settle take the thin and rarify'd part and inject it with a Syringe anointing the place grieved with the other part An Ointment to cleanse Sores either old or new Take two ounces of Turpentine wash it well in a Barly-water put it to the yolks of six new-laid Eggs Honey of Roses or common Honey four ounces mingle them well over a gentle fire till they become an Ointment and then dip the Tents or Pledgets in it and apply them Flos Unguentorum how to make it together with its Excellent Virtue Take Rosin Perrosin of each half a pound Virgins Wax Frankincense of each four ounces Mastick half an ounce Stags-suet four ounces Camphire two drams Pound and melt them over a gentle fire then strain them into a Pottle of White-wine and when it is luke-warm put thereto three ounces of Turpentine stirring it till it be cold and then put it up for your use It is exceeding good for old Wounds in order to the ingendring good flesh and cleansing them wasting likewise the bad flesh and is good for all manner of Imposthumes in the Head and in the Body also for Strains in the Sinews It draweth out Thorns or Splinters of Bones it healeth Botches and Scabs and is good for the Noli me tangere and is an excellent Sear-cloth for the Gout Sciatica or Aches in any part of the Body For a Scald or any Burn an Excellent Ointment Take of Cream a quart Fern-roots a handfull slice and wash the Roots and theâ— boil them in the Cream in an Earthen-pot till they Jelly and at what time there is an occasion to use it Ferment it with a Spatula and apply it on a Linnen-cloth often renewing it An Excellent Ointment to asswage Pain and cooâ— any extraordinary Heat by what means soever it happen Take of white Carrate four ounces Oyl of Roses ten ounces red and white Saunders red Roses Myrrh Olibanum and Mastick of each two drams Camphire half a dram Turpentine two ounces and a half and make them into an Unguent A Tobacco-Salve for any fresh Wound Take of the Juyce of green English Tobacco a quart of Olive-oyl a pint of Wax and Turpentine each an ounce and half an ounce of Verdegrease boil them over a gentle fire for an hours space and make them up in Rolls for your use Note That the best Cloth for Plaister is new Lockram and the worst Calico or such cloth as has been starched For the shrinking of the Nerves or Sinews a Plaister Take of Water-cresses and Cammomile each a handfull stamp them and fry them with a handful of Wheaten-meal and two ounces of Honey then spread them on a cloth and apply them to the place at hot as may be well endured A Dredge Powder that purgeth Choler Phlegm and Melancholy Take of Turbith one ounce Ginger Cinamon Mastick Gallengale grains of Paradise Cloves Anniseeds the Herb called Mercury's Finger and Diagrâ—dium of each half an ounce the leaves of Senna two ounces Loaf-sugar four ounces dry them that theâ— may be pulverized and mingling them well take a dram in a morning fasting either in a glass of White-wine or warm Ale. An Excellent Powder to purge the Head by Sneezing Take of the Roots of Sneezing-wort oâ— Bartram an ounce Castorum half an ounce of white Hellebore and black Hellebore each an ounce Marjorum a handfull dry them and make them into a Powder using the Powder moderately as you see occasion An Excellent Powder for the Falling-sickness Take a Mans Scull that has not ben above a year buried bury it in hot Embers till it become white and easie to be broken Then take off the uppermost part of the head to the top of the crown and beat it into
Powder then grate a Nutmeg and put it to it with two ounces of the blood of a Dog dried and powdered mingle them together and give the grieved party a dram morning and evening in White-wine or new Milk. An Excellent Powder for hollow Ulcers Take Frankincense Mastick Myrrh Sarcocol Bole-armorick Dragons blood and â—arly-meal of each an ounce make them â—nto a Powder and sprinkle a little of it in the Ulcer c. and bind it up which often doing will fill it with flesh A Powder to Incarnate any Wound Take of Hog-Fennel half an ounce Flowerdelize five drams Myrrh three grains â—he greater and lesser Centaury of each two â—rams Round Aristolocia Tuttioe Oppoponax Meal of Orobus each two drams and a half â—eat them into fine Powder and strew them â—pon the wound as you see occasion An Excellent Powder to stay the bleeding of Wounds c. Take Quick-Lime Dragons Blood Alâ—es Frankincense Copperas of each four â—rams incorporate them and being finely â—owdered with Cobwebs and the White of â—n Egg apply the Powder by sprinkling it â—n the wound An Excellent Poultis for any Ach Sprain or Dislocation Take of Smallage Marshmallows Cammomile and Groundsil each a handful well â—icked stamp them and fry them in six ounces of Barrows grease with the yolks of two Eggs and apply them as hot as may be well endured to the place grieved An Excellent Powder in case of the Small Pox or any Infectious distemper Take half an ounce of English Saffron dry it till it may be pulverized add to it six grains of Bezoar-stone a dram of Myrrh and an ounce of white Sugar-candy Incorporate them and let the party take a dram at a time in White-wine not exceeding a spoonfull An Excellent Confection to preserve against tâ—â— Plague or any Pestilential disease as alâ— from the effects of bad Airs Take green Walnuts number six Bauâ—â— and Rue of each a handfull Plantane anâ— Bettony the like quantity bruise them witâ— fine Sugar and Spirit of Wine then dry thâ— whole matter in an Oven or Stove till it becomes as solid as Conserve of Roses and leâ— the party take fasting as much as a Hazle-nuâ— For the Consumption an Excellent Receipt Take the Hearts of three Sheep new killed cleansed from the blood and strings soak them a night and a day in White-wine dry them again and put them into a new glazed Pipkin covering them above and below with Rosemary-branches then add Cloves Sugar Harts-horn of each three ounces and four ounces of white Sugar-candy and as much Asses Milk as will cover them then stop them close with Paste and let them stand in an Oven the Baking oâ— Houshold-bread after that press out the liquid part and take a spoonful morning and evening An Excellent Drink for the Windiness of the Stomack or Spleen Take a handful of Broom-buds the like quantity of Anniseeds of the Roots of Scabeous an ounce boil them in a quart of new Ale sweeten the liquid part with brown Sugar and drink half a quartern hot at a time morning and evening or when you find your self oppressed and in so continuing it for a week you will find great relief The Lord Denise's Excellent Medicine for the Gout how to make and apply it Take four handfulls of Burdock-leaves with the stalks on shread them and bruise them strain out the Juyce and clarifie it adding half the quantity of Olive-oyl and keep it close stopped in a glass and as you use it apply it with a hot cloth to the place grieved To make Gascoign-Powder Take of white Amber Seed Pearls Harts-horn Eyes of Crabs and white Corral of each half an ounce of the black Thighs of Crabs calcined before they are boiled two ounces adding to every ounce before mentioned an ounce of Oriential Bezoar bruise and serace them to a fine Powder and it is excellent two scruples of it drunk in a spoonfull of Wine to expell evil vapours from the brain to comfort and corroborate the heart and restore a decaying constitution and for the better keeping you may make it into Lozenges with the Jelly of Harts-horn and Saffron For the Dropsie Take Setwell Calamus-aromaticus and Galingale of each an ounce of Spikenard halâ— an ounce bruise them and hanging in a bag let them be covered with two gallons oâ— Ale the which at four days end let the party drink morning and evening To make an Excellent Water for any Disease in the Eyes Take half a pint of White-wine and as much of white Rose-water of the Water of Celendine Rue Eye-bright and Fennel each two ounces of Prepared Tuttiae six ounces of Cloves as many of Sugar-Rosate a dram mix them over a soft fire and being clarified wash your Eyes therewith as you see occasion To break the Wind. Take the Juyce of red Fennel and Anni-seed in warm Ale. To prevent spitting Blood. Take Rue Smallage Mint and Bettony boil them in new Milk and drink the liquid part as hot as you can To stay bleeding at the Nose Take the Juyce of Bettony with a small quantity of Salt in it and snuff it up your Nose â—â—d stop it in with the Herb the Juyce of â—â—ung Nettles and Sugar is good upon the â—â—e occasion To kill a Fellon Take the hard roasted yolk of an Egg â—â—d beating it with a roasted Onion lay it to â—â—e place grieved â—â— make an Excellent Salve for a Scald Burn 〈◊〉 Cut or any old Sore Take a pint of Olive-oyl half a pound of â—ees-wax red Lead three ounces red Wine â—wo ounces and Deers-suet three ounces â—oil them together in a glazed Earthen-vessel â—ll they are of a darkish colour and then â—ake it up into a Salve for your use To remove the Pain of the Tooth-ach Take Henbane-seed Hysop-seed and the â—owder of the root of black Helebore bruise â—hem together and make them up into small â—ellets with a little Tar or Turpentine If â—â—e Tooth be hollow stop it in with Lint if â—ot let it lye between your Cheek and â—um For the Feaver Take two handfulls of Wood-sorrel the â—ke of the Leaves of Barberries boil them 〈◊〉 Spring-water sweeten it with Sugar and give the party two scruples of Bezoar-poâ—der in a quarter of a pint of it and it wondâ—fully prevails against the distemper Many more things there are that remâ— fitting for a Gentlewoman to know but 〈◊〉 to be tedious I shall refer them to your Sâ—â—vants in their several places and station And supposing you by this time to have reâ—ed the fruits of a chaste and happy Marriagâ— and blessed with a tender yet smiling Oâ— spring that it may flourish Taking my leaâ—â— Madam of you I shall proceed to give yoâ— Nurse and Nursery-Maid instructions and â—â—rections and so to the rest in order CHAP. X. The wet Nurse her Duty and Office and how sâ—ought to be qualified that undertakes so greâ— a charge With directions how she ought to 〈◊〉 her self as to her Diet and by what
means keep her Milk in good temper c. AS for Directions to a dry Nurse whoâ— business it is to look after a Gentlewoman when she lyes in it will not be amiâ— to wave them since few that undertake suâ—â— a charge are ignorant what is necessary as 〈◊〉 Usage and Diet Nor is the Midwife in thâ— case wanting to give Directions if the Geâ—tlewoman her self as few are after the first â—ing in were ignorant in that affair â—herefore intending to say something of it treating of the Duty and Office of a Midâ—fe I willingly here omit it and proceed to â—e Charge and Office of a wet Nurse whose â—re it is to bring up Children till a conveâ—ency offer to wean them And first I shall â—scribe what manner of Person a good â—urse ought to be In this case a good Nurse ought to be of a â—iddle-stature plump of body though not â—ver corpulent of a sanguine complection â—easant and cheerfull clear skinn'd and well â—oportioned For her Conditions they must be sutable â—nger must be a stranger to her and her deâ—ght naturally in Children not drowsie nor â—lf-conceited her Age must be a Medium â—etween five and twenty and forty being â—ne that has been well Educated and see â—e want for nothing for if she be necessitaed the Child must pine or if Sickness hapâ—en through accident or disorder her Milk â—s injured thereby Yet Temperance must â—e her greatest care for fear by excess of â—eat or drink the Milk be corrupted or inâ—amed and in all things her care of her â—harge must let her Prudence appear Take 〈◊〉 Woman whose Child was a Boy to Nurse â—ne of that kind and on the other side the contrary considering she ought not to 〈◊〉 with child during the discharge of this gâ—â— Office least she spoil both her Nursery aâ— that she goes with A Nurse in this case ought in her Diet avoid salt Meats Onions Garlick Leeâ— Mustard too much Salt Vinegar or Peppâ— and such like things as create bad nutrimeâ— or inflame and heat the blood Strong drâ— immoderately must be shunn'd for that wâ— occasion a super-abounding of Choler in tâ— Child as Cheese and Fish will Melanchoâ— and Phlegm nor ought she to sleep suddaâ—ly after Meals but be active and in motion 〈◊〉 create a natural digestion a good Air ougâ— to be chosen for the more kindly respiratioâ— for a gross Air is frequently the occasion oâ— dull wit and much corpulency and a puâ— thin Air of the contrary the Air on maâ— occasions being advantageous or disadvaâ—tageous to the faculties of Life or passions the Mind in their several operations it beiâ— a kind of a food to the Intellectuals As for the Milk divers things are to 〈◊〉 considered but the chief is wholsome aâ— moderate Diet and to correct defects Lâ— her observe if her Milk be too hot which oâ—ten appears by the Childs frowardness if let the Nurse take in her Posset-drink Salad 〈◊〉 Pottage Endive Succory Lettice Sorrâ—â— Plantane or such like cooling Herbs If sâ—â— â—d it too cold which will appear by the â—â—ilds over-drowsiness let her do the like â—th Cinamon Vervine Bugloss Mother â—ime or Burrage To cause Milk where it is wanting Take â—art of the Hoof of the fore-foot of a Cow â—â—lcined to Powder a dram of which let â—e Nurse drink morning and evening in â—arm Cows Milk or Ale. For want of the former Take Lady-Thistle stamp it and squeeze out the Juyce which boiled in Milk an ounce to a pint you may conveniently take drinking it off warm And thus being careful in seasonably orderâ—ng the Child in dressing undressing and what â—n the like nature is convenient no doubt it will thrive and come to perfection The best Colour of a Child when new-born is red which soon turns to a Rosey for those that are white if they live will be subject to diseases A little crying if not too often eases the brain of watery-matter and inlarges the Lungs but too much crying occasions Catarrhs and Ruptures The first month it must only suck often changing the breast but not over-charging its stomack after which a pap of white Bread and Milk seasonably given between whiles will strengthen it and let there be an hour between sucking and feeding using it in that manner till the Teeth come The Teeth coming forth by degrees giâ—â— it more solid food not denying it Meat thâ—â— is small cut and may be easily chewed Keep it well swathed and beware it stanâ— not too soon for fear of distorting the Legâ— In such places as bathing of Children is coâ—venient omit it not from the seventh month twice a week till it is weaned At a twelvemonth old if it be healthâ— wean it not giving it suddainly strong food but by degrees and the first seven years Diet ought to be such as by it's nourishment causeth growth And from this I shall proceed to say somewhat of Diseases incident to Children and prescribe Remedies which Nurses ought to use on sundry occasions CHAP. XI Of Distempers in Infants and how to Remedy them Together with Directions to the Nursery-Maid in the discharging her Duty and Office c. CHildren in their tender age are subject to many distempers wherefore a Nurse ought to be skilful in Medicines such as are prevalent on sundry occasions by reason 〈◊〉 Child may be lost before a Physitian can be â—â—d Wherefore I shall give her Instructiâ—ns what to do in the most dangerous cases For the Epilepsis or Convulsion Take Majestery of Cole a scruple of Male Piony-roots a scruple and as much of â—eaf Gold work them into a Powder and â—ive it the Child in a spoonfull of Breast-Milk For the Chasing of the Hips Change the Clouts often sprinkling on â—hem Litherage of Silver Seed and Leaves of Roses Frankincense and burnt Allum made â—nto a Powder or anoint them with white Ointment and Diapompholigos To remove the Stoppage of Urine Take Saxifrax-roots six drams Calcine â—hem with an ounce of the Blood of a Hare bruise them into a Powder and give the Child from a scruple to half a dram in a spoonful of White-wine For the Strutting of the Navel Use a Plaister or Poultis of Cumming Lupins and Bay-berries beaten into Powder and wet with White-wine For the Inflamation of the Navel Take a quarter of a handful of Mallows stamp them with half an ounce of Barâ— meal and with Fenugreek and Lupins tâ— ounces of each make them into a Caâ—plasm with Oyl of Roses and apply them the place grieved To destroy Worms Take of Worm-seed two drams and Coralline and Harts-horn prepared each dram Roots of Piony Dittany Majesteâ— of Coral each a scruple make them into Powder and give a scruple at a time in spoonful of Peach-flower water For Vomiting Take a quarter of an ounce of Honey Roses and the like quantity of Syrup Mint and give it the Child at four times For the Hickets Take Mastick an ounce Dill and Franâ—incense of each
two drams Cummin-seeâ— a dram make them small and apply the with the Juyce of Mint upon a plaster or sodâ— of Flax. For Hard breeding of Teeth Rub the Gums with your finger dipped Honey or give the Child Candle made oâ— Virgins Wax to nable on and Foment thâ— cheeks with the Decoction of Althaea Cammâ—mile-flowers the seed of Dill. For the Bladder in the Gums Take Lintills husked beat them into powder and lay them upon the Gums or take half an ounce of the flower of Mellium make it into a Lineament and apply it To prevent Squint-Eyes Hang a Picture and set a Candle on the contrary side or use to cocker the Infant on that side till the Eye-strings contract For a Scald Head. Take the Scab off gently with a cleanser moistning the skin with Hogs grease upon Colewort-leaves or rather take the Juyce of Fumitory Dock Coleworts and Elecampane of each half an ounce with Litherage Oyl of Rue Hogs-grease and Wax make a mollifying Oyntment then take Starch two ounces Rosin half an ounce boil them in water and lay them upon the scald places Poultis-wise suffering them to lye there several days then suddainly pull them off and use mollifying things to correct the distemper c. In case of a Feaver Give the Infant a quarter of an ounce of Syrup of Violets and as much of that of Wood-sorrel for the Measles or Small Pox Give them Saffron and a small quantity of Manna in Milk or a spoonfull of White-wine And thus much for the principal Distempers in Children As for the Nursery-Maids business to whose care Children are frequently committed when capable of running about it is to love and cherish them to see they have whaâ— is fitting in due season to keep them within compass and government to see they carry their legs and bodies strait and even and that they disorder themselves by no untoward tricks and actions but that they be cleanly and neat and if she discovers any alteration in complection constitution or habit of body tending to sickness or other discommodity either to apply fit remedies her self or inform those of it who delivered them to her charge without delay least a Remedy come too late She is to keep them within bounds but noâ— be churlish nor dogged to them but rather to be merry and pleasant contriving such Pastimes as may best sute with their age and constitutions keeping their Apparel in gooâ— order and not shewing too much love tâ— one nor disregard to the other And by thiâ— means a Maid will gain Love and Applausâ— from all parties CHAP. XII The Compleat Chamber-Maids profitable Instruction as to her Behaviour in Managing of Affairs making choice Spoon-meats Pickling Sawces Washing and Starching Tiffany Lawn Sarsenets Silks Point c. Scowring Gold and Silver Lace taking Spots out of Silk Woollen Linnen Stuffs Perfuming c. A Chamber-Maid that would be preferred gain or continue a good opinion must in the first place be grave and respectâ—ull to those whom she serves neat in her â—abit loving to her fellow-servants and affaâ—le to all declining wanton gestures that may â—ender her suspected of Livity that she â—eep all things in her Chamber in good orâ—er and have them in readiness on all ocâ—asions to take off the care of the Mistriss killed likewise she must or ought to be in â—â—ying fine knacks and be just in returning â—â—er accounts If there be no Butler she must â—e all things decently managed for the Acâ—ommodation of the guest in the Parlour and â—ining-room and above all have a regard 〈◊〉 the Linnen Plate and other Furniture unâ—â—â— her Command And besides her skill in â—ressing and Attiring her Mistriss be skilfull making Spoon-meats Pickling things usefull for Sawces or Garnishing Washing and Starching Tiffanies Lawns black and whitâ— Sarsnet Points and other curious Lace Aâ— likewise she ought to be skilfull at making such scowring Materials as will cleanse Siâ—ver or Gold Lace Silver or Gold Plate take Spots out of Linnen Silks Stuffs or Cloth And because these are in a manner secrets shall lay down Instructions for as many aâ— are materially usefull And first of Spoon meats To make a French Barley-Posset after the newest fashion Boil half a pound of French Barley in twâ— quarts of new Milk and when the Milk 〈◊〉 near boiled away add three pints of sweeâ— Cream then boil it a quarter of an hour anâ— sweeten it with fine sugar put in three oâ— four blades of Mace and a piece of Cinamon this done take a pint of White-wine anâ— pour the liquid Cream into it frothing it up To make an Excellent Broth. Cut off the wings and legs of two Cock wash and parboil them till the scum appear take them out and wash them in cold wateâ— then with a pint of Rhenish-wine and twâ— quarts of strong Broth put them into a Pikin add two ounces of China root an ounâ—â— and a half of Harts-horn with a small quaâ—â—ity of Cloves Nutmegs Mace Ginger whole Pepper and Salt stop the Pipkin close and setting it in a pot of boiling-water so â—hat that water get not into it for the space of six hours then pour out the Broth and squeese the Juyce of Lemons into it and serve it up To make Pottage of French Barley Take a pound of Barley very clean put it into three quarts of Milk whilst boiling then add a quart of Cream an ounce of Salt six blades of Mace and a piece of Cinamon let them boil a little and become thick serve it up with white sugar scraped thereon To make Pannado after the best fashion Take a quart of Spring-water which being hot on the fire put into it slices of fine Bread as thin as may be then add half a pound of Currans a quarter of an ounce of Mace boil them well and then season them with Rose-water and fine Sugar and serve them up To make an Excellent White-pot Take two quarts of Cream boil in it in a short time half an ounce of Mace a piece of Cinamon and half a Nutmeg then cut a white peny loaf exceeding thin then lay the slices at the bottom of a dish and cover them with Marrow add likewise a dozen yolks of Eggs to the Cream well beaten in Rose-water and sweeten it with a sufficient quantity of Sugar then take out the Spices beat up the Cream well and fill a broad Bason in which the Bread Raisins and Marrow was laid and bake it when it is enough scrape white Sugar on it and serve it up All strengthning Jellies are made by boiling such Flesh as are of a tender and gluttenous substance till it is in a manner dissolved in the Broth and adding Wine Sugar Spice Salt or as you will have it seasoned and serving it up with Sipits or alone More I might mention of this kind but intending largely to treat of Cookery I shall wave them and proceed to the next which is Pickling Fruits and Flowers c.
peel off their Rine and lay them in your Preserving-pan with layings of Sugar to the weight of the Nuts and as much water as will wet it so boil 'em up over a gentle fire and again being cool do it a second time and put them up for your use This way Nutmegs with their green Husks are Preserved To preserve green Pippins Observe to take them e're they are too ripe chusing the greenest pare them and boil them in water till they are exceeding soft then take out the cores and mingle the pulp with the water ten Pippins and two pound of Sugar being sufficient to boil up a Pottle of water and when it is boiled to a thickness put in the Pippins you intend to Preserve and let them boil till they contract a greener colour then natural And in this manner you may preserve Plumbs Peaches Quinces or any thing of that kind that you are desirous to have green and pleasant To preserve Barberries Observe that you chuse the fairest bunches gathered in a dry day and boil several bunches in a Pottle of Claret till they are soft strain them then and add six pound of Sugar and a quart of Water boil them up to a syrup put your Barberries scalded into the liquor and they will keep the year round To Preserve Pears Observe that you gather those that are sound not over-ripe and laying at the bottom of an Earthen-Pot or Pan a laying of Vine-leaves lay another laying of Pears upon them and so do till the Pot is full then to a pound of Pears add half a pound of Sugar and as much fair Water as will dissolve it over a gentle fire where suffer them to boil till they are somewhat soft and then set them by for your use To preserve Black Cherries Pluck off the stalks of about a pound and boil them in Sugar and fair Water till they become a pulp then put in your other Cherries with stalks remembring to put half a pound of Sugar to every pound of Cherries when finding the Sugar to be boiled up to that thickness that it will rope take them off and sâ— them by using them as you see convenient To Preserve Eringo-Roots Take of the Roots that are fair and knoâ—ty two pound wash and cleanse them theâ— boil them over a gentle fire very tender aâ—ter that peel off their out-most Rind but bâ—ware of breaking them after they have laiâ— a while in cold water put them into you Sugar boiled up to a syrup allowing to eacâ— pound of Sugar three quarters of a pound oâ— Roots which boiling a short time over 〈◊〉 gentle fire you may set them to cool anâ— then put them up for your use As for Elicampane-Roots scrape and cuâ— them thin to the pith in lengths about youâ— finger and put them into water which yoâ— must often shift to take away the bitterness at which rate being used twenty days puâ— three quarters of a pound of Sugar to every pound of Roots the Roots being first boiled tender over a gentle fire till you find the Sugar has sufficiently taken and then being cool put them up in a Gally pot or Glass And much at the same rate may manage any thing of this or the like nature as Grapes Peaches Plumbs c. Conserving Flowers or Fruits is somewhat different from this Wherefore for the better instruction I shall say something concerning it â—o Conserve or keep any sort of Flower as Roses Violets Cowslips Gilleflowers c. Take your Flowers well blown and clean â—cked bruise them very small in a Mortar with three times the weight of Sugar after which take them out and put them into a â—ipkin and having thorowly heated them â—ver the fire put the Conserve up in Gally-â—ots for your use To Conserve Strawberries Strain them being first boiled in fair waâ—er and boil the pulp in White-wine and Sugar as much as is convenient to make them â—iff c. And thus you may Conserve any â—ort of Fruit the difference not being great â—etween this and making Fruit Paste of which I shall speak hereafter CHAP. V. Instructions for a Gentlewoman in Candying Fruits Flowers Roots c. As also in drying Fruits and other things necessary to be observed after the exactest and newest Mode and Method c. CAndying Fruits Roots and Flowers being an excellent way of gendering them pleasant and lasting is the next thing intended to be discoursed on Directions for which take as followeth To Candy Ginger Take the fairest pieces pare off the rind and lay them in water twenty four hours and having boiled double-refined Sugar to the hight of Sugar again when it begins to be cold put in your Ginger and stir it till iâ— is hard to the Pan when taking it out piece by piece lay it by the fire and afterward put it into a warm Pot and tye it up close and the Candy will be firm To Candy Orange-peel Take Peels of the best Civil Oranges the meat being taken out and put them into Water and Sugar boiling hot where being well softned boil Rose-water and Sugar up to a hight till it becomes Sugar again theâ— draw your Peels through it and dry them in an Oven or Stove or before the fire To Candy Cherries Take them before they are full ripe stone them and having boiled your fine Sugar to a hight pour it on them gently moving them and so let them stand till almost cold and then taken out and dried by a fire c. To Candy Elicampane-Roots Take them from the syrup in which they â—ave been Preserved and dry them with a â—loth and for every pound of Roots take a â—ound and three quarters of Sugar boil it â—o a hight and dip your Roots into it when â—ot and they will take it well To Candy Barberries You must take them out of the Preserve â—nd wash off the syrup in warm water then â—ift fine Sugar on them and put them into â—n Oven or Stove to dry stirring or moving them the mean while and casting more Sugar upon them till they are dry To Candy Grapes You must take them after they are Preserved and use them as the former To Candy Eringo-Roots Take the Roots pared and boiled to a convenient softness and to each pound add two pound of fine Sugar clarifie it with the Whites of Eggs that it may be transparent and being boiled to a hight dip in your Roots two or three at once and afterward dry them in an Oven or Stove for your use And in this fashion you may Candy any thing as to Fruit or Roots to which Candying is proper And as for Flowers which that wâ— are pleasant and ornamental you may Caâ—dy them after the following manner wiâ— their stalks and leaves viz. Take your various sorts of Flowers 〈◊〉 the stalks if they are extraordinary long somewhat shorter and having added aboâ—â— eight spoonfulls of Rose-water to a poundâ— white Sugar boil it to a clearness and as begins
Beef-suet stoned Raisins and picked Currans make them in a manner like pap then mingle a little fine Sugar with a glass or two of old Mallaga then add slices of candied Citron-peel and put the whole being well mingled into a coffin the form oâ— which is left to your discretion and strew on it a few Caraway-comfits and so bake it moderately To make an Eel-Pye the best way Take the best silver Eels indifferent large strip gut and wash them cut them to pieces at about a fingers length shread a handfull of sweet Herbs with some Parsley and an Onion season them with Pepper Salt beaten Cloves Mace and grated Nutmeg when the coffin or crust being reared and fashioned to your mind put them in and strew over them some Currans and a few slices of Lemon over that put a laying of Butter and â—lose your coffin with the lid and when the Pye is baked put in Butter melted with a â—ittle Vinegar and beaten up with the White of an Egg. The best way to make a Gooseberry-Tart Take your Gooseberries before they are â—ipe being well picked scald them till they will break in a Spoon then strain out the â—ulp and beat it up with half a dozen Eggs and stir them well together on a chafing-dish of coles adding Rose-water and sweetning â—hem with Sugar and when it is cold you may put it into your coffin and moderately â—ake it or serve it up in Plates without baking To make a Pippin or Codling-Tart or of any such like Fruit. Take your Pippins gather'd before they are over ripe pare them and take the core clear off strew some Sugar and rose-Rose-water on them and each Pippin being cut in four quarters lay them in order between every â—aying place thin slices of Quince then add syrup of Quinces or of the same fruit after that strow over the Sugar mixed with a little Cinamon and closing all up in the coffin bake them gently that they may be well soaked To make a Paste of Marrow c. Take the Marrow of six bones shreaâ— them with a considerable quantity of Appleâ— well pared and cored then add a sufficienâ— quantity of Sugar and put them into a Puffâ— paste and having fryed them in a Pan witâ— sweet Butter serve them up with Sugar anâ— Cinamon To make a Pye of Calves-feet the best way Having boiled your Calves-feet well takâ— out the bones and grissles as many as are convenient shread them as small as you can anâ— season them with Cloves and Mace add tâ— them a good quantity of Currans Raisins and Dates the latter well stoned then with a sufficient quantity of sweet Butter put theâ— into your coffin breaking on them somâ— whole Cinamon and sliced Nutmeg the scatter over them some Salt and close theâ— up leaving a vent to pour in when the Pye iâ— baked a quantity of Verjuyce beaten Cinamon and fresh Butter well beaten together To make the best Cakes Take a sufficient quantity of fine Flower a quarter the weight of it in picked and washed Currans a pound of Carraway-comfits half a pound of Marmalade of Oranges thâ— â—olks of a dozen Eggs half a pint of Malmâ—y or Mallaga a quarter of a pint of Rose-water Mould them together with a little New-Ale-yest and as much Milk as will â—ake them up into Cakes then Ice them â—ver with Sugar or wash them over with â—anary well beat with the yolk of an Egg â—nd bake them in a gentle Oven To make the best Cheese-cakes Take new Milk and put as much Runnet â—o it as will well bring it to a Curd then â—rain out the Whey in a cloth between two â—atts which done beat up the Curd with â—he yolk of Eggs White-wine Rose-water â—nd Sugar after that add as many Currans â—s you see convenient then having made â—our Puff-paste of fine Flower Eggs Milk â—nd New-Ale-yest put it into a fashion and â—eing well knit at the corners and rowled â—ith a Pastry-spur put in the Curd and wash 〈◊〉 over with the yolk of an Egg using a feaâ—er for that purpose CHAP. XV. How to make several Sawces for Roast or Boile on all occasions AND now since many have been desâ—rous to have an account of Sawces iâ— General I think it not amiss to place it as a Appendix to Cookery and further to give thâ— Reader an account of the seasonable Bills oâ— Fare much observed by the Curious for every Month in the Year But of these in theâ— order The general Sawce for green Geese 〈◊〉 Gooseberries scalded and coloured agaiâ— with the Juyce of Sorrel strewed over witâ— Butter and Sugar and served up on Sipits and for most Land-fowl the pulp of steweâ— Pruins the Gravy Cinamon Ginger and Sâ—gar boiled up to a thickness and served 〈◊〉 in Sawcers For roasted Mutton the general Sawcâ— are Capers Sampher the Gravy a sliced Shâ—lot and a little Pepper stewed together 〈◊〉 Claret-wine Ginger the Gravy and an Onâ—on For boiled Mutton Take Verjuyce Buâ—ter Currans Sugar and a little Cinamon mix them well over a fire and serve theâ— up with Sipits or White-broth made of grâ—ted Bread Currans Rose-water and Sugar with the yolks of two Eggs. The general Sawce for roast Veal is Juyce of Orange Butter Verjuyce grated Nutmeg and Claret-wine or sweet Herbs chopped small with the yolks of two or three Eggs boiled hard in Vinegar Butter and grated Bread Currans beaten Cinamon and whole Cloves for boil'd Veal Green-sawce For red Deer sweet Herbs chopped small the Gravy with the Juyce of an Orange or Lemon and grated Bread or Vinegar Claret-wine Ginger Cinamon and Sugar boiled up with a sprig of Rosemary some whole Cloves and grated Bread and if you stuff or farce your Venison let it be with whole Cloves sweet Herbs and Beef-suet the two latter cut very small For roast Pork Apples quartered boiled in fair water and the pulp mixed with Butter Sugar and a little Verjuyce or Sugar Mustard Pepper and the Gravy For boiled Pork chopped Sage boiled Onions Pepper Mustard and grated Bread or Mustard Vinegar and Pepper For Rabits Sage Parsley Butter Vinegar and the Gravy or beaten Butter Vinegar and Pepper For a boiled Rabit Onions sweet Herbs Pepper grated Bread and Sugar served on Sipits For Hens roasted the Gravy Claret-wine Pepper and an Onion boiled with the Head Neck or Gizard or beaten Butter the Juycâ— of a Lemon Pepper and the yolks of hard Eggs For a Hen boiled white Broth and Sipits with Lemon-peel and the yolk of aâ— Egg minced small For roast Chickens Butter Verjuyce thâ— Gravy or Butter Vinegar boiled up with Sugar and the substance of an Anchovey served up on thin slices of Bread For boiled Chickens strong Mutton-broth grated Bread chopped Parsley and the Juyce of a Lemon with a good piece of Butter welâ— mixed and served up on Sipits in order For roasted Pigeons Verjuyce Butter and boiled Parsley shread into it and beateâ— thick or Claret-wine stewed Onion Gravy and
a pint Cardamer and the Flowers of Melilot a dram of each of Cubebs Gallingaâ— Cloves Mace and Ginger of each a dram bruise them and put them to the Liquoâ— where soaking all night the next morning seâ— them on a Stiil in Glass Alimbeck and draw off the Quintessence The Water prevents the Putrefaction of thâ— Blood is good in case of the swelling of thâ— Lungs removes the Heart-burn and purgeth Flegm and Melancholy c. Divers other Waters of Physical Vertuâ— I might mention but having many thing yet to propose and intending brevity shall proceed from Distilled Physical Water to give Directions for making Artificiâ—â— Wines c. And as for such Waters as aâ— for Beautifying I shall treat of them in another place CHAP. II. Instructions for a Gentlewoman how to make Artificial Wines and other pleasant Liquors necessary and profitable both for Sale and to be kept in private Houses for the Accommodation of Friends c. AS there are many pleasant Liquors made rather Artificial than Natural so it will not be amiss to say something of them which for variety may not prove pleasant only but profitable and are very commendable to be kept in the House for the Entertainment of Friends and Strangers who being perhaps rarely used to such will set a value on them above any other But to the purpose To make Cherry-Wine Stone your Cherries before they are too ripe press them in a Press or through a clean cloth and let the Juyce settle then draw it off and bottle it up with half an ounce of Loaf-sugar and a piece of Cinamon in each bottle and tying the Cork down let it stand six weeks and then being opened it will drink pleasant and brisk Hypocras is made thus Take a gallon of White or Rhenish-wine and put to it two pound of Loaf-sugar Cinamon Mace Pepper Grains Galingal and Cloves of each a quarter of an ounce bruising the Spices and putting them into the Wine in which they having been close covered for the space of ten days draw of the Wine and renew it with other Wine and an addition of Sugar and so you may do three or four times but the first is the best nor is there a pleasanter Liquor imaginable To make Wormwood-Wine Take a gallon or what quantity you think fit of the smallest White-wine put into it the peel of two Lemons half an ounce of Mace and a quarter of an ounce of Cinamon adding a pound of white Sugar to each gallon and stop them up close in a Vessel and after they have stood six days you may draw off the Wine and put it up in Bottles Rasberry Strawberry or Curran-wine may be made as that of Cherries but the liquor being boiled up with the Sugar before the Spices are put in will keep the longest An excellent Liquor may be likewise drawn from Plumbs of pleasant taste dissolving in some of the Liquor hot two or three spoonfulls of New-Ale-Yest to make it work and afterward keep it in a cool place that it may Rarifie the better Goosberry-wine is made the same way only adding some blades of Mace and slices of Ginger As for the Wine of English Grapes only Rarifie it with fine white Sugar-candy beaten into Powder And since there â—re other pleasant Liquors besides these I â—hink it not improper to say something of â—hose that are most in request To make the best sort of Mead. Take a quart of Spring-water and three â—uarts of small Beer as clear as may be add â—o them a pound and a half of clarified Hoâ—ey two ounces of the distilled Water of â—weet Marjorum three or four sprigs of Rosemary and Bays boil them together on 〈◊〉 gentle fire ever scuming off what rises to â—he top and then put it into a vessel to purge â—â—x days after which bottle it up for your use To make Steponey a Liquor formerly much in use Take a gallon of Spring-water and stone 〈◊〉 pound and a half of the best Raisins of the â—un and putting to them half a pound of fine â—ugar press upon them the Juyce of three Lemons slicing likewise the peel and adâ—ing to the Water a quart of White-wine â—il it and when it is boiling-hot pour it inâ—â— a pot upon the Raisins Sugar c. and â—pping it close let it stand six hours after at stir it about and let it stand two days more at the end of which strain it and press the Raisins and when you find the Liquor clear put it up into Bottles for your use Cock-Ale is thus made Take a young Cock and having stoned four pound of Raisins of the Sun boil theâ— and him in fair water and then slice four Nutmegs adding to them an ounce of Mace and half a pound of Dates beat them well and put them into two quarts of Canary and having added to them the boiled Liquor in which the Cock must be boiled in a manner to pieces strain the Liquor and preâ— what is solid and after your Ale has donâ— working pour it in and stop it down close two quarts is sufficient for a Barrel the bottle it up and in a month it will be fit 〈◊〉 drink To make Rack an Indian Liquor Take a quart of Water a pint of Brand and a pint of Canary add half an ounce 〈◊〉 beaten Ginger and the like quantity of Câ—namon the Juyce of four Lemons and twâ— ounces of Rose-water with half a pound 〈◊〉 fine Loaf-sugar put into it a hot Toast it bâ—ing well stirred it is the Prince of Liquors Choccolate is made with Choccolate Mill Eggs White-wine Rose-water and Mace Cinamon which the party fancies they beiâ—â— â—ll boiled together over a gentle fire two â—unces of Choccolate eight Eggs half a pound â—f Sugar a pint of White-wine an ounce of Mace or Cinamon and half a pound of Sugar â—nswering in this case a gallon of Milk. Many other Liquors there are as Metheâ—in Perry Syder Bracket Tea Coffee c. â—ut the way of making them being vulgarly â—nown I shall spare my Instruction and proâ—eed to Directions for making Syrups CHAP. III. â—â—structions for a Gentlewoman in preparing and making Physical and Cordial Syrups pleasant and profitable on sundry occasions c. Highly necessary to be kept in Families for the preservation of Health c. â—Yrups are of two kinds one Physical and the other pleasant and usefull on sundry â—her occasions But of these I shall treat â—â—thout distinction the use of them being so â—â—blickly known and indeed it is improper â—e to incert it But to proceed To make Syrup of Clove-Gilliflowers Take the red part of the Flowers separaâ—â—â—â— from the white to the quantity of half a peck let them soak a night in spring-Spring-water then boil them and add to them a gallon Water wherein they were boiled and in which after boiling they have been strong pressed twelve pound of white Sugar anâ— half a pint of rose-Rose-water then boil up tâ—â— Liquor with the Sugar