of Violet-flowers fresh and pick a pound clear water boyling one quart shut them up close together in a new glazed pot a whole day then press them hard out and in two pound of the Liquor dissolve four pound and three ounces of white Sugar take away the scum and so make it into a Syrup without boyling 13. To make Marmalade of Quinces Take a bottle of water and four pound of Sugar and let them boyl together and when they boyl scum them as clean as you can then take the whites of two or three Eggs and beat them to Froth put the froth into the pan to make the scum rise then scum it as clean as you can take off the Kettle and put in the Quinces and let them boyl a good while and stir them and when they are boyled enough put them into boxes 14. To make Hippocras Take a Gallon of White-wine two pound of Sugar and of Cinamon Ginger long Pepper Mace not bruised Grains Galingal Cloves not bruised of each two penny worth bruise every kind of Spice a little and put them together into an earthen pot for a day then cast them through your bags two or three times as you see cause and so drink it 15. To make Almond-Butter Take your Almonds and blaunch them and beat them in a morter very small and in beating put a little water then when they are beaten pour in water into two pots and put half into one and half into another put Sugar to them and stir them and let them boyl a good while then strain it through a strainer and so dish it up 16. To preserve Quinces red Pare your Quinces and core them then take as much Sugar as they weigh putting to every pound of Sugar one quart of water boyl your Quinces therein very leasurely being close covered turn them to keep them from spotting and when they are so tender that you may prick a hole through them with a rush and that they are well coloured then boyl the Syrup till it will button on a dish and so put your syrup and them together 17. To pickle Cucumbers Wash your Cucumbers clean and dry them in a cloath then take some Water Vinegar Salt Fennel-tops and some Dill-tops and a little Mace make it sharp enough to the taste then boyl it a while and then take it off and let it stand till it is cold then put in the Cucumbers and lay a board on the top to keep them down and tye them up close and within a week they will be fit to eat 18. To Candy Pears Plumbs and Apricocks to look as clear as Amber Take your Apricocks or Plumbs and give every one a cut to the stone in the notch then cast sugar on them and bake them in an Oven as hot as for Maunchet close stopt bake them in an earthen Platter and let them stand half an hour then take them out of the dish and lay them one by one upon Glass plates and so dry them if you can get Glasses made like Marmalet boxes to lay over them they will be the sooner Candyed In this manner you may Candy any other Fruit. 19. To preserve Oranges Take a pound of Oranges and a pound of Sugar peel the outward rind and inward white skin off then take juyce of Oranges and put them into the juyce boyl them half an hour and take them off 20. To make Oyl of Violets Set the Violets in sallet Oyl and strain them then put in other fresh Violets and let them lye twenty days then strain them again and put in other fresh Violets and let them stand all the year 21. To make Cream of Quinces Take a roasted Quince pare it and cut it into thin slices to the core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quinces to your liking then put in a little Sugar and strain it and always serve it cold to the Table 22. To make a March-Pane Steep two pound of pickled Almonds one day and two nights in fair water and blaunch them out of it then beat them well in a Morter and bedew them with Rose-water put to your Almonds so many pound of Sugar and beat your sugar with your almonds then make very fine crust either of Paste or Water and sprinkle it with Rose-water and Sugar then spread the stuff on it and bake it at a very soft fire always bedewing it with Damask water Civet and Sugar and lastly with a gut of Dates gilt or long Comfits gilt or with Cinamon-sticks gilt or the Kernels of the Pine-apple and so set it forth 23. To make Almond milk Boyl French Barley and as you boyl it cast away the water wherein it was boyled till you see the water leave to change Colour as you put in more fresh water then put in a bundle of Strawberry leaves and as much Cullumbine leaves and boyl it a good while then put in beaten Almonds and strain them and then strain it with Sugar and Rosemary then strew some Sugar about the dish and send it to the Table 24. To Preserve Apricocks or Pear-plumbs when they are green You may take any of these fruits and scald them in water and peel them and scrape the spungy substance of the Apricocks or Quinces so boyl them very tender taking their weight in sugar and as much water as to cover them and boyl them very leasurely then take them up and boyl the Syrup till it be thick and when they are cold put them up with your Syrup into your preserving Glasses 25. To pickle French Beans You must take your Beans and string them boyl them tender then take them off and let them stand till they are cold put them into the pickle of Beer Vinegar Pepper and Salt Cloves and Mace with a little Ginger 26. To make an Excellent Jelly Take three Gallons of fair Water and boyl in it a knuckle of Veal and two Calves feet slit in two with all the fat clean taken from between the claws so let them boyl to a very tender Jelly keeping it clean scum'd and the edges of the pot always wiped with a clean Cloath that none of the scum may boyl in strain it from the meat and let it stand all night and the next morning take away the top and the bottom and take a quart of this Jelly half a pint of Sherry Sack half an ounce of Cinnamon and as much Sugar as will season it six Whites of Eggs very well beaten mingle all these together then boyl it half an hour and let it run through your Jelly-bag 27. To make Aqua Mirabilis Take of Cloves Galanga Cubebs Mace Cardamums Nutmegs Ginger of each one dram juyce of Celandine half a pound Spirit of Wine one pint White-wine three pints infuse them twenty four hours and draw off a quart with an Alembick 28. Dr. Stevens water Take of Cinnamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis
of White-wine Vinegar for three days and then distill them in a leaden Still till they be dry 79. To make Treacle Water Take of the juyce of green Walnuts four pound juyce of Rue three pound juyce of Carduus Marigolds and Balm of each two pound green Petasitis Roots one pound and half the Roots of Burs one pound Angelica and Masterwort of each half a pound the leaves of Scordium four handfuls old Venice-Treacle and Mithridate of each eight ounces Canary wine six quarts Vinegar three quarts juice of Lemons one quart digest them 2 days either in horse-dung or in a Bath the Vessel being close shut then distil them in sand in the distillation you may make a Theriacal extraction 80. To make Syrup of Cinamon Take of Cinamon grosly bruised four ounces steep it in White-wine and small Cinamon water of each half a pound three days in a glass by a gentle fire strain it and with a pound and half of sugar boyl it gently to a Syrup This syrup refreshes the Vital Spirits and cherisheth the Heart and Stomach helps Digestion and cherisheth the whole Body exceedingly 81. To make Syrup of Citron peels Take of fresh yellow Citron Peels five ounces the berries of Cherms or the juyce of them brought over to us two drams spring-Spring-water two quarts steep them all night boyl them till half be consumed take off the scum strain it and with two pound and a half of the whitest sugar boyl it into a syrup let half of it be without Musk but perfume the other half with three Grains of Musk tyed up in a rag 82. To make Syrup of Harts-horn Take of Harts-tongue three handfuls Polypodium of the Oak the roots of both sorts of Bugloss barks of the roots of Capers and Tamaris of each two ounces Hops Dodder Maiden-hair Balm of each 2 handfuls boyl them in five quarts of spring-Spring-water till it comes to four strain it and with four pound of sugar make it into syrup according to Art 83. An Oyl Perfume for Gloves that shall never out Take Benjamin two ounces Storax and Calamint each one ounce but the two first must be finely beaten by themselves then take a pound of sweet Almonds and mingle it with the Storax and Benjamin upon a Marble stone and then put it into an earthen pot with more Oyl then put in your Gloves powdered and so let it stand very close covered and when you will perfume a pair of Gloves take a little fair water in a spoon and wipe your Gloves very fine with it take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry this is excellent 84. An excellent water for one that is in a Consumption Take three pints of Milk and one pint of red Wine twenty four yolks of Eggs beat them very well together then add so much white-bread as will drink up the wine and put to it some Cowslip flowers and distil them Take a spoonful of this Morning and Evening in Chicken or Mutton broth and in the Month it will cure any Consumption 85. To make Barley water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds an half penny-worth of Liquorish about two quarts of water boyl all together till half be consumed then strain it when it is cold drink it your Liquorish must be sliced into small pieces 86. Dr. Deodates Drink for the Scurvy Take Roman Wormwood Carduus Benedictus Scurvy-grass Brooklime Water-creases Water-trifoil of each one handful Dodder Cetrach Scolopendria Burrage Buglos Sorrel Vervain or Speedwel of each half a handful Elicampane-root one ounce Raisins of the Sun three ounces slices of Oranges and Lemmons of each fifteen boyl or rather infuse these in a double glass with so much White-wine as will make a pint and a half of the liquor when it is done 87. A Conserve for to strengthen the back Take Eringo-roots and conserve them as you do damask white and red Roses in every respect the pith being taken out one pound and a half of Sugar is enough for every pound of Roots with three pints of water stew them closely at first as you do your Roses if you add to them five or six grains of Amber-grease beaten to fine powder it will be much more Cordial 88. To make an excellent Aqua Composita for a Surfeit or cold Stomach Take a handful of Rosemary a root of Enula-campane a handful of Hysop half a handful of Thyme six handfuls of Sage as much Mint and as much Pennyroyal half a handful of Hore-hound two ounces of liquorish well bruised and as much Anniseeds then take two gallons of the best strong Ale and take all the herbs aforesaid and wring them asunder and put them into an earthen pot well covered and let them stand a day and a night from thence put all into a brass pot and set it on the fire and let it stand till it boyl then take it from the fire and set your Limbeck on the pot and stop it close with paste that there come no air out of it and still it out with a soft fire you may add to it a handful of Red Fennel 89. To make Balm-water Take four gallons of strong stale Ale half a pound of Liquorish two pound of Balm two ounces of Figgs half a pound of Anniseeds one ounce of Nutmegs shred the Balm and figgs very small let them stand steeping 4 and twenty hours and then put it in a Still as you use Aquavitae 90. 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 boyl 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 on them let it lye there till it look black boyl them in a little Cauldron and put them in Vinegar a week or two and they will be fit to eat 91. To make good Rasberry Wine Take a Gallon of Sack in which let two gallons of Rasberries stand steeping the space of twenty four hours then strain them and put to the Liquor 3 pound of Raisins of the Sun stoned let them stand together 4 or 5 days being sometime stirred together then pour of the clearest and put it up in Bottles and set it in a cold place if it be not sweet enough you may put sugar to it 92. To make excellent Hippocras in an instant Take of Cinamon two ounces Nutmegs Ginger of each half an ounce Cloves 2 drams bruise these small then mix them with as much Spirit of wine as will make them into a paste let them stand covered in glass the space of 6 days in a cold place then press out the Liquor and keep it in a glass A few drops of this Liquor put into any wine giveth it a gallant relish and Odour and maketh it as good
as any Hippocras whatsoever in an instant 93. To make Artificial Malmsey Take two gallons of English Honey put into it eight Gallons of the best Spring water set these in a Vessel over a gentle fire when they have boyl'd gently an hour take them off and when they be cold put them into a small Barrel or Runlet hanging in the Vessel a bag of spices and set it in the Cellar and in half a year you may drink thereof 94. To make Artificial Claret-wine Take six Gallons of water two gallons of the best Cyder put thereto eight pound of the best Malaga-raisins bruised in a Morter let them stand close covered in a warm place the space of a Fortnight every two days stirring them well together Then press out the Raisins and put the Liquor into the said Vessel again to which add a quart of the juyce of rasberries and a pint of the juyce of black Cherries cover this Liquor with bread spread thick with strong Mustard the Mustardseed being downward and so let it work by the fire-side three or four days then turn it up let it stand a week and then bottle it up and it will taste as quick as Bottle Beer and become a very pleasant drink and indeed far better and wholsomer than our common Claret 95. To make Spirit of Amber-grease Take of Amber-grease two drams of Musk a dram cut them small and put them into a pint of wine close up the Glass Hermetically and digest them in a very gentle heat till you perceive they are dissolved then you may use it two or three drops or more if you please of this spirit put into a pint of wine gives it a rich Odour or if you put two or 3 drops round the brims of the glass it will do as well half a spoonful of it taken either of it self or mixt with some specifical liquor is a most rich Cordial 96. An Excellent sweet water Take a quart of Orange-flower water as much Rose water with four ounces of Musk Willow seeds grosly bruised of Benjamin two ounces of Storax an ounce or Labdanum 6 drams of Lavender flowers two pugils of sweet Marjoram as much of Calamus Aromaticus a dram distill all these in a Glass Still in Balneo the Vessel being very well closed that no vapour breathe forth Note that you may make a sweet water in an instant by putting in a few drops of some distilled Oyls together into some Rose-water and brew them all together 97. Dr. Burges's Plague water Take three pints of Muscadine and boyl in it Sage and Rue of each a handful till a pint be wasted then strain it and set it over the fire again put thereto a dram of long Pepper Ginger and Nutmeg of each half an ounce being all bruised together then boyl them a little and put thereto half an ounce of Andramachus Treacle three drams of Mithridate and a quarter of a pint of Angelica water Take a spoonful or 2 of this Morning and Evening 98. To dry Cherries or Plumbs in the Sun If it be small fruit you must dry them whole by laying them abroad in the hot Sun in stone or pewter dishes or tin pans turning them as you see cause but if your Plumbs be large slit them in the middle and lay them abroad in the Sun and if they be very large then give each Plum a slit on each side and if the sun do not shine sufficiently then dry them in an Oven that is temperately warm 99. To preserve Pippins green Take Pippins when they be small and green off the Trees and pare three or four of the worst and cut them all to pieces then boyl them in a quart of fair water till they be Pap then let the Liquor come from them as they do from your Quiddany into a bason then put into them one pound of Sugar clarified and put into it as many green Pippins unpar'd as that liquor will cover and so let them boyl softly and when you see they be boyled as tender as a Codling then take them up and peel off the outermost white skin and then they will be green then boyl them again in the Syrup till it be thick and you may keep them all the year 100. To make Syrup of Hysop Take of Hysop one handful of Figgs Raisins Dates of each an ounce boyl these in three pints of water to a quart then strain and clarifie it with the whites of two Eggs and two pound of Sugar and so boyl them to a Syrup and being boyled enough keep them all the year 101. To make Rosa-Solis Take Liquorish 8 ounces Anniseeds and Carraway of each an ounce Raisins ston'd and Dates of each 3 ounces Nutmegs Ginger Mace of each half an ounce Galingal a quarter of an ounce Cubebs one dram Figgs 2 ounces sugar 4 ounces bruise these and distil them with a Gallon of Aqua-vitae as the rest when it is distilled you must colour it with the Herb Rosa Solis or Alkanet Root 102. To make Muscadine Comfits Take half a pound of Musk Sugar beaten and searced then take Gumdragagant steeped in Rose-water and two grains of Musk and so beat them in an Alabaster Morter till it come to a perfect Paste then roul it very thin and cut it in small diamond pieces and then bake them and so keep them all the year 103. To make Conserve of Burrage-Flowers Let your flowers be well coloured and pick the blacks from them then weigh them and to every ounce of flowers you must take three ounces of sugar and beat them together in a stone Morter with a wooden Pestle till they be very fine then take them out and put the Conserve into a Pipkin and heat it thorow hot put them up and keep them all the year 104. To Candy Ginger Take very fair and large Ginger and pare it and lay it in water a day and a night then take double refined Sugar and boyl it to the height of sugar again and when your Sugar begins to be cold take your Ginger and stir it well about while your sugar is hard to the Pan then take it out Piece by piece and lay it by the Fire 4 hours then take a pot and warm it and put the Ginger in it tye it up close and every other morning stir it about throughly and it will be Rock-Candyed in a little time 105. To make Manus Christi Take half a pound of refined Sugar and some Rose-water boyl them together till it come to Sugar again then stir it about till it be somewhat cold then take leaf Gold and mingle with it then cast it according to Art in round Gobbets and so keep them 106. To make Conserve of Strawberries First boyl them in Water and then cast away the water and strain them then boyl them in White-wine and work as in Prunes or else strain them being ripe then boyl them in White-wine and sugar till they be stiff 107. To make
contrary Ear to the pain and lye still half an hour after 48. For a Wen. Take black soap and mix with unslaked lime made into powder and lay it on the Wen or Kernel 47. For the Wind. Take the juyce of Red Fennel and make a Posset of Ale therewith and drink thereof 50. An Excellent Medicine for the Dropsie Take two Gallons of New Ale then take Set-wel Calamus Aromaticus and Galingale of each two penny-worth of Spikenard four penny-worth stamp all together and put them into a Bag and hang it in the Vessel and when it is four days old drink it Morning and Evening 51. For a Scald Head Wash thy Head with Vinegar and camomile stampt and mingled together there is no better help for the Scald or grind white Hellebore with swines grease and apply it to the Head 52. To make the Plague-water Take a handful of Sage and a handful of Rue and boyl them in three pints of Malmsey or Muscadine till one pint be wasted then take it off the Fire and strain the Wine from the Herbs then put into the Wine two penny-worth of long-pepper half an ounce of Ginger and a quarter of an ounce of Nutmegs all grosly bruised and let it boyl a little again Then take it off the Fire and dissolve it in half an Ounce of good Venice-Treacle and a quarter of an ounce of Mithridate and put to it a quarter of a pint of strong Angelica-water so keep it in a Glass close stopped for your use This water cureth Small-pox Measles Surfeits and Pestilential Feavers 53. A precious Eye-water for any diseases of the Eye often proved Take of the best White-wine half a pint of white-rose-water as much of the water of celendine Fennel Eye-bright and Rue of each two ounces of prepared Tutia 6 ounces of Cloves as much sugar Rosate a dram of Camphire and Aloes each half a dram wash the Eyes therewith 54. A Cordial Julep Take water of Endive Purslain and Roses of each two ounces Sorrel-water half a pint Juice of Pomegranats and for lack thereof Vinegar four ounces Camphire three drams sugar one pound boyl all these together in the form of a Julep and give 3 or 4 ounces thereof at a time 55. To make the green Oyntment Take a pound of Swines grease one Ounce of Verdigrease half a scruple of Sal Gemmae this ointment may be kept 40 years it is good against cancers and Running Sores it fretteth away dead flesh and bringeth new and healeth old Wounds put it within the wound that it fester not 56. For fits of the Mother Take a brown Toast of four Bread of the nether Crust and wash it with Vinegar and put thereto black soap like as you would butter a Toast and lay it under the Navil 57. For the Rickets in Children Take of fennel-seeds and dillseeds but most of the last boyl them in Beer and strain it and sweeten it with sugar and let the Child drink often Probatum 58. For the Skingles Take the green leaves of Colts-foot stamped and mingled with Honey and apply it and it will help 50. To heal a Fistula or Vlcer Take figgs and stamp them with shoo-makers wax and spread it upon Leather and lay it on the sore and it will heal 60. For a Woman in Travel Take seven or eight leaves of Bettony a pretty quantity of Germander a branch or two of Penny-royal three Marygolds a branch or two of Hyssop boyl them all in a pint of White-wine or Ale then put into it sugar and Saffron and boyl it in a quarter of an hour more and give it to drink warm 61. To make a Woman be soon delivered the Child being dead or alive Take a good quantity of the best Amber and beat it exceeding small to powder then searce it through a fine piece of Lawn and so drink it in some Broth or Caudle and it will by Gods help cause the Patient to be presently delivered 62. For Infants troubled with Wind and Phlegm Give them a little pure Sugar-candy-finely bruised in saxifrage-Saxifrage-water or Scabious-water in a spoon well mingled together 63. A most excellent Medicine to cause Children to breed their Teeth easily Take of pure Capons grease very well clarifi'd the quantity of a Nutmeg and twice as much of pure honey mingle and incorporate them well together and anoint the childs gums therewith three or four times a day when it is Teething and they will easily break the Flesh and prevent Torments and Agues and other Griefs which usually accompany their coming forth 64. For Agues in Children Take a spoonful of good Oyl of Populeon and put thereto two spoonfuls of good Oyl of Roses mingle them well together and then warm it before the Fire anoint the Childs Joynts and Back also his Forehead and Temples twice a day Chafing the Oyntment well in 65. To cause a young Child to go to stool Chafe the Childs Navel with May Butter before the fire then take some black Wool and dip it in the Butter and lay it to the Navel and it will procure a Stool this is also good for one in years that can take no other medicine 66. For Worms in Children Take of myrrh and Aloes very finely powdered of each a penny-worth and put thereto a few drops of Chymical Oyl of Wormwood or Savine and a little Turpentine make these up into a Plaister and lay it to the Childs Navel 67. To help one that is blasted Take the white of an Egg and beat it in a mortar put to it a quarter of an Ounce of Coperas and grind them well together till it come to an Oyntment and therewith anoint the sore Face and it will ease the pain and take away the swelling and when it is well nigh whole anoint the place with a little Populeon and that will make the skin fair and well again 68. An excellent Salve Take half a pound of Bees-wax a pint of Sallet-Oyl three ounces of Red Lead boyl all together in a new earthen Pipkin keeping it stirring all the while till it grows of a darkish Colour then keep it for use or make Sear-cloaths of it while it is hot It is most approved against any pain Sore Scald Cut Burn to strengthen the Back or remove any old Ach whatsoever 69. A Julep of Dr. Trench for the fits of the Mother In the time of the year distil black-cherry-black-Cherry-water piony-flower-Piony-flower-water cowslip-Cowslip-water Rue or herb-grace-Herb-grace-water then take of the waters of Cowslip Black-Cherries Piony Rue of each an ounce and add to them water of Castor half an ounce cinamon-Cinamon-water one dram Syrup of Clove-gilly-flowers three drams mix all these together and take two spoonfuls at a time of it as often as you please 70. For a Tympany Take a handful of the blossoms of Mary-golds stamp them and strain them and give the juyce thereof to the patient in a draught of Ale fasting 71. To provoke Terms a good Medicine Take Wormwood and Rue of each one
handful with five or six Pepper-corns boyl them all together in a quart of White-wine or Malmsey strain it and drink thereof 72. For the bloody-Flux or scouring Take a great Apple and cat out the Core and put therein pure Virgins wax then wet a paper and lap it therein then rake it up in the Embers and let it roast till it be soft then eat of it as your stomach will give leave 73. For a Rheumatick Cough or Cold. Take a pint of hysop-Hysop-water Syrup of Gilly-flowers Syrup of Vinegar Syrup of Maiden-hair Syrup of Colts-foot of each one Ounce mingle them all together and drink it when you please 74. To kill a Fellon Take an Egg and roast it hard and take out the Yolk thereof then roast an Onion soft and beat the Yolk and the Onion together and lay it to the sore and it will kill the Fellon 75. For the white Flux Take the powder of the Flower of Pomegranats and drink it in red Wine 76. For the red Flux Take Sperma Ceti and drink it and truss up your self with a piece of black Cotton 77. For the Cancer in a womans breast Take the Dung of a Goose and the juice of Celandine and bray them well in a Mortar together and lay it to the sore and this will stay the Cancer and heal it 78. For an Ague in the Breast Take Grounsel Dasie-leaves and roots and course Wheat sifted make a Poultess thereof with the parties own water and lay it warm to the breast 79. For bleeding at the Nose Take Betony and stamp it with as much Salt as you can hold betwixt your two fingers and put it into your Nose 80. For spitting of blood Take Smallage Rue Mints and Betony and boyl them well in good Milk and drink it warm 81. To staunch the bleeding of a Wound or at the Nose There is no better thing than the powder of Bole-Armoniack to stanch the bleeding of a Wound the powder being laid upon it or for the Nose to be blown in with a Quist Or take the shavings of parchment and lay it to the wound and it stancheth and healeth 82. To make the Gascoign Powder Take of Pearls white Amber Harts-horn Eyes of Crabs and white Coral of each half an Ounce of black thighs of Crabs calcined two ounces to every ounce of this powder put in a dram of Oriental Bezoar reduce them all into a very fine powder and searse them then with Harts-horn Jelly and a little Saffron put therein make it up into paste and make therewith Lozenges or Torchises for your use Get your Crabs for this powder about May or in September before they be boyled dry your Lozenges in the Air not by fire nor Sun 83. For the Megrim or Imposthume in the Head Take four penny-weight of the Root of Pellitory of Spain a farthing weight of Spikenard and boyl them in good Vinegar and when it is cold put thereto a spoonful of Honey and a Saucer-ful of Mustard and mingle them well together and hold thereof in your mouth a spoonful at once and use this eight or nine times spitting it out continually 84. For Pain in the Ears Take the juice of wild Cucumbers and put it into the Ears and it asswageth the pain Also put the Wood of green Ash in the fire and save the liquor that cometh out at the end and put it into the Ears it causeth the pain to cease and amendeth the Hearing Also beat the juice of Wormwood and drop it into the Ears 85. A precious Water for the Eye-sight made by K. Edward the sixth Take Smalledge red Fennel Rue Vervain Betony Agrimony Pimpernel Eufrane Sage Celendine of each a like quantity first wash them clean then stamp them and put them in a fair Brazen pan with the Powder of fourteen or fifteen Pepper-corns fair searsed into a pint of good White-wine put them into the Herbs with three spoonfuls of Honey and five spoonfuls of the water of a Man-Child that is sound mingle all together and boyl them over the fire and when it is boyled strain it through a fine Linnen Cloath and put it into a Glass and stop it well and close till you use it and when you need it put a little thereof into the sore eyes with a feather but if it be dry temper it with White-wine and it profiteth much all manner of sore eyes This water was used by K. Edward the sixth 86. My Lord Dennies Medicine for the Gout Take Burdock-leaves and stalks cut them small and stamp them very small then strain them and cleanse them and when you have so done put them into Glasses and put pure Oyl of Olives on the top of them and stop it close from the Air and when you would use it for the Gout pour it into a porringer and warm it and wet Linnen Cloaths in it and apply it warm to the grieved place warming your Cloaths one after another as they grow cold that are on 87. Dr. Stephen's Soveraign Water Take a Gallon of good Gascoign Wine then take Ginger Galingale Cancel Nutmeg Grains Cloves Anni-seeds Carraway-seeds of each a dram then take Sage Mints red Roses Thyme Pellitory Rosemary wild Thyme Camomile Lavender of each a handful then bray both Spices and Herbs and put them all into the Wine and let them stand for twelve hours divers times stirring them then distil in an Alimbeck but keep that which you distil first by it self for that is the best but the other is good also but not so good as the first This water comforteth the Vital Spirits and helpeth inward Diseases which come from cold it helpeth Conception in Women that are barren and killeth Worms in the body it cureth the old Cough and helpeth the Tooth-ach it comforteth the Stomach and cureth a stinking breath it preserveth the body in good liking and makes them look young 88. The Water called Aqua Mirabilis Pretiosa made by Dr. Willoughby Take of Galingales Cloves Mace Cucubes Ginger Cardamum Nutmegs Mellilot Saffron four ounces and beat all these into powder Agrimony-water the quantity of a dram and somewhat more then take of the juyce of Celandine half a pint and mingle all these together with a pint of good Aqua-Vitae and three pints of good White-wine put all these together in a still of Glass and let it stand so all Night and on the Morrow distil it with an easie fire as may be This water dissolveth the swelling of the Lungs without any Grievance and helpeth and comforteth them being wounded and suffereth not the blood to putrifie he shall never need to be let blood that useth this water it suffers not the Heat to burn nor Melancholy nor Rheum to have Dominion above Nature it also expelleth Rheum and purifieth the Stomach 89. To make Allom-water Take a pound of Allom and beat it to powder then take a Gallon of clean water and set it on the fire letting it boyl till all the Allom be
The Accomplish'd LADIES DELIGHT IN Preserving Physick Beautifying and Cookery CONTAINING I. The ART of PRESERVING and CANDYING Fruits and Flowers and the making of all sorts of Conserves Syrups and Jellies II. The PHYSICAL CABINET Or Excellent Reâ—eipts in Physick and Chirurgery Together with sâ—me Rare Beautifying Waters to adorn and add â—oveliness to the Face and Body And also some Nâ—w and Excellent Secrets and Experiments in the ART of ANGLING III. The Complâ—at COOK' 's GUIDE Or directions foâ— dressing all sorts of Flesh Fowl and Fish 〈…〉 English and French Mode 〈…〉 and the making Pyes 〈…〉 with the Forms and 〈…〉 〈…〉 â—…rged Licensed July 14th 1686. Rob. Midgley TO THE LADIES AND GENTLEWOMEN LADIES THough there have been many Books extant of this kind yet I think something hath been deficient in them all I have therefore adventured to make another which I suppose comprehends all the Accomplishments necessary for Ladies in 〈…〉 this Nature For you have here 1. The Art of Preserving and Candyâ—… all Fruits and Flowers as also of making Conserves both wet and dry and also the preparing of all sorts of Syrups Jellies and Pickles 2. Here are some Excellent Receipts in Physick and Chirurgery for curing most Diseases incident to the Body Together with some Rare Beautifying Waters Oyls Oyntments and Powders for Adornment of the Face and Body and to cleanse it from all Dâ—â—ormities that may render Persons 〈…〉 there are also added some choice Secrets and Experiments in the Art of Angling a Recreation which many Ladies delight in and is not therefore thought altogether improper in a Book of this Nature Lastly You have here a guide to all manner of Cookery both in the English and French Mode with the preparing all kind of Sallets and Sauces proper thereunto Together with Directions for making all sorts of Pies Pasties Tarts and Custards with the Forms and Shapes of many of them to help your Practice with Bills of Fare upon all Occasions So that in the whole I hope it may deserve the Title of the Accomplish'd Ladies Delight and may acquire Acceptance at your Fair Hands whereby you will much Encourage and Oblige Ladies Your very humble Servant and Admirer T. P. The Art of Preserving and Candying Fruits and Flowers as also of making all sorts of Conserves Syrups and Jellies 1. To make Quince Cakes BAke your Quinces in an Oven with some of their own juyce their Cores being cut and bruised and put to them then weigh some of this juyce with some of the Quince being cut into small Pieces taking their weight in sugar and with the Quince some quantity of the juyce of Barberries then take the clearest syrup and let it stand on the Coals two or three hours and let them boyl a little on the fire then Candy the rest of the sugar very hard and so put them together stirring it while it is almost cold and so put it into Glasses 2. To make Conserve of Barberries When the stalks are pickt off boyl them in fair water till they swell and be very soft then bruise them in a Morter then strain them and boyl them again by themselves then take for every pound of them two pound of sugar and boyl them together but not too long for then it will Rope 3. To make Conserve of Roses Take of the buds of red Roses and slip away the white ends and then slip the rest of the Roses as small as you can and beat them fine in a Marble Morter and put to every pound of Roses three pound and a half of Sugar then put it up in a Gally pot and set it in the Sun for a fortnight 4. To make Cinnamon Water Take a quart of White-wine a quart of Rose-water a Pint of Muscadine half a pound of Cinamon bruised lay the Cinamon to steep in the wine twelve hours stirring them now and then afterwards put them into an Alembick and still them with a gentle fire and you may draw off from it three pints But if you will not have it strong instead of Muscadine put in so much Rose-water or White wine 5. To preserve Quinces white Take to every pound of Quince a pound and a quarter of Sugar clarifie the Sugar with the white of an Egg core your Quinces but not too much then put this Sugar and Water and Quince being raw together and so make them boyl so fast that you can see no Quince but forget not to turn them and take off what scum you can keep them boyling thus fast till you think they are enough 6. To preserve Raspices Take of the fairest and well coloured Raspices and pick off their stalks very clean then wash them but be sure not to bruise them then weigh them and to every pound of Raspices put six ounces of hard Sugar and six ounces of Sugar-Candy and clarifie it with half a pint of fair water and four ounces of Juyce of Raspices being clarified boyl it to a weak Syrup and then put in your Raspices stirring them up and down and so let them boyl till they are enough and you may keep them all the year 7. To make Mackroons Take Almonds blanch them and beat them in a Morter with serced Sugar mingled therewith with the white of Egg and Rose-water then beat them all toge her till they are as thick as Fritters then drop it upon your wafers and bake it 8. To preserve Cherries Take some of the worst Cherries and boyl them in fair water and when the Liquor is well coloured strain it then take some of the best Cherries you can get with their weight in beaten Sugar then lay one laying of Sugar and another of Cherries till all are laid in the Preserving Pan then pour a little of the liquor of the worst Cherries into it boyl your Cherries till they be well coloured then take them up and boyl the Syrup till it will button on the side of the dish and when they are cold put them up in a Glass covered close with Paper until you use them 9. To make Conserve of Oranges and Lemmons or Pippins Boyl any of these Fruits as you would do to make Paste thereof and when it is ready to fashion upon the Pye-plate then put it into your Gally pots and never dry it and this is all the difference betwixt Conserve and Paste and this serves for all hard Fruits as Pippins Oranges and Lemmons 10. To make Symballs Take fine flower dry'd and as much Sugar as flower then take as much whites of Eggs as will make it Paste put in a little rose-Rose-water with a quantity of Corianderseed and Anniseed then mould it up in the Fashion you will bake it in 11. To make Syrup of Clove-gilly-flowers Take a pound of Clove-gilly-flowers the whites being cut off infuse them a whole night in a quart of fair water then with four pound of Sugar dissolved in it make it into a Syrup without boyling 12. To make Syrup of Violets Take
and a half Myrrh Castoreum of each three drams Saffron one dram powder them and steep them eight days in two quarts of the Spirit of Wine then strain them through a very quick Hair-strainer keep the strained liquor in a Glass very well stopt 45. To make Syrup of wormwood Take Roman Wormwood or Pontick Wormwood half a pound of Red Roses two ounces Indian spike three drams old rich White-wine and juice of Quinces of each two pints and a half bruise them in an earthen Vessel twenty four hours then boyl them till half be wasted strain it and put to the straining two pounds of Sugar and boil it to a syrup 46. To make Conserve of Quinces Take three quarters of the juice of Quinces clarified boyl it until two parts be wasted then put to it two pounds of white Sugar then boyl them to the thickness of Honey 47. To make Syrup of Poppies Take the heads and seeds of white Poppy and black of each fifty drams Venus hair fifteen Licorice 5 drams Jujubes thirty drams Lettice seeds forty drams and of the seeds of Mallows and Quinces tyed up in a fine rag of each one dram and a half boyl them in eight pints of water until half be wasted strain it and to every three pound of liquor put thereto Perrides and Sugar of each one pound boyl them to a Syrup 41. To make Honey of Roses Take of pure white Honey despumed fresh juyce of red Roses one pound put them into a skillet and when they begin to boyl throw into them of fresh red Rose-leaves picked four pounds and boyl them until the juyce be wasted always stirring it then strain it and put it up in an Earthen pot 49. To make Syrup of Lemons Take of the Juyce of Lemons purified by going through a Woolen strainer with crushing three quarts and a half and of white Sugar 5 pound boyl them with a soft fire to a Syrup 50. To make Spirit of Wine Take of good Claret or white-wine or Sack enough to fill the Vessel wherein you make your distillation to a third part then put on the Head furnished with Nose or pipe and so make your distillation first in ashes drawing about a third part from the whole as for Example six or eight pints out of four and twenty then still it again in B. M. drawing another third part which is two pints so that the oftner you distil it the less Liquor you have but the more strong some use to rectifie it seven times 51. To make Syrup of Maiden-hair Take of the herb Maiden hair fresh gathered and cut a little five ounces of roots of Licorish-scraped two ounces steep them twenty four hours in a sufficient quantity of Hot water then boyl them according to Art Add four pound of Sugar to five pints of the clarified liquor and then boyl them to a Syrup 52. To make Syrup of Licorish Take of the Roots of Licorish scraped two ounces of Colts-foot four handfuls of Maiden-hair one ounce of Hysop half an ounce infuse them twenty four hours in a sufficient quantity of water then boyl them till one half be wasted add to the strained liquor a pound of the best clarified Honey and as much white Sugar boyl them to a syrup 53. To make the Kings perfume Take 6 spoonfuls of Rose-water and as much amber grease as weigheth two Barley Corns and as much Civet with as much Sugar as weigheth two pence beaten in fine powder all these boyled together in a Perfuming pan is an excellent perfume 54. The Queens perfume Take 4 spoonfuls of spike-water and four spoonfuls of Damask water thirty Cloves and eight Bay-leaves shred as much Sugar as weigheth two pence all these boyled make a good perfume 55. King Edwards Perfume to make your house smell like Rosemary Take three spoonfuls of perfect Rosemary and as much sugar as half a walnut beaten in small powder all these boyling together in a perfuming Pan upon hot Embers with a few Coals is a very sweet Perfume 56. To make Conserve of Rosemary Take your Flowers of Rosemary which you may gather either in March or September when you have beaten them to pap take three times their weight in Sugar pound them altogether and set them in the Sun and so use them 57. To make Syrup of Cowslips Take the distilled water of Cowslips and put there to your flowers of Cowslips clean pickt and the green knobs in the bottom cut off and boyl them up into a syrup take it in Almond Milk or some other warm thing it is good against the Palsie and frenzy and to procure sleep to the sick 58. To make Marmalade of Lemons and Oranges You may boyl eight or nine Lemons or Oranges with 4 or 3 Pippins and draw them through a strainer then take the weight of the pulp altogether in Sugar and boyl it as you do Marmalade of Quinces and so box it up 59. To make Angelica Water Take a handful of Carduus benedictus and dry it then take three ounces of Angelica-roots one dram of Myrrh half an ounce of Nutmegs Cinamon and Ginger four Ounces of each one dram and a half of Saffron of Cardamons Cubebs Galingal and Pepper of each a quarter of an ounce two drams of Mace one dram of Grains of Lignum Aloes Spikenard Junius Odoratus of each a dram Sage Borage Buglos Violets and Rosemary flowers of each half a handful bruise them and steep them in a pottle of Sack twelve hours and distil is as the rest 60. To make Quiddany of Cherries When your Cherries are fully ripe and red to the stone take them and pull out the stones and boyl your cherries till they be all broken then strain them and take the Liquor strained out and boyl it over again and put as much Sugar to it as you think convenient and when it is boyled that you think it is thick enough put it into your boxes 61. To dry Cherries Take six pound of Cherries and stone them then take a pound of Sugar and wet it with the juyce of the cherries and boyl it a little then put in your Cherries and boyl them till they are clear let them lye in the syrup a week then drain them from the Syrup and lay them on thin boards or sheets of Glass to dry in a stove turn them twice a day and when they are dry wash off the clamminess with warm water and dry them a little longer 62. To make brown Metheglin Take strong Ale-wort and put as much Honey to it as will make it strong enough to bear an Egg boyl them very well together then set it a cooling and when it is almost cold put in some Ale yeast then put it in a strong Vessel and when it hath done working put a bag of Spices into the Vessel and some Lemmon peel and stop it up close and in a few days it will be fit to drink but the longer you keep it the better 63. To Candy
it a quarter of a pint of Rose-water and one pound of fine sugar and so let it boyl till it come to be of a deep colour then take a drop and drop it into the bottom of a saucer and if it stand take it off then let it run through a Jelly bag into a Bason then set it over a Chafing-dish of Coals to keep it warm then take a spoon and fill your Boxes as full as you please when they be cold cover them and if you please to print it in moulds wetting your moulds with Rose-water and so let it run in and when it is cold turn it into Boxes 121. To make Sweet Cakes without either Spice or Sugar Take Parsneps and scrape or wash them clean slice them thin and dry them well beat them to powder mixing one third part thereof with 2 thirds of fine Wheat flower make up your paste into cakes and you will find them very sweet and delicate 122. To make Wormwood Wine Take small Rochel or Camahe-Wine put a few drops of the extracted Oyl of Wormwood therein brew it together out of one pot into another and you shall have a more neat and wholsome wine for your body than that which is sold for right wormwood-wine 123. To make sweet bags to lye among Linnen Fill your bags only with Lignum and Rhodium finely beaten and it will give an excellent scent to your Linnen 124. To make Spirit of Honey Put one part of Honey to five parts of water when the water boyleth dissolve your Honey therein scum it and having boyled an hour or two put it into a wooden Vessel and when it is blood-warm set it on the fire with Yeast after the usual manner of Beer and Ale tun it and when it hath lain some time it will yield a Spirit by distillation as Wine and Ale will do 125. To preserve Artichoaks Cut off the stalks of your Artichoaks within two Inches of the Choak and make a strong Decoction of the rest of the stalks slicing them into thin small pieces and let the Artichoaks lye in this Decoction and when you use them you must put them first in warm water and then in cold and so take away the bitterness of them 126. To make a Syrup for a Cough of the Lungs Take a Pottle of fair running water in a new Pipkin and put into it half an ounce of Sydrack half an ounce of Maiden-hair and a good handful of Elecampane Roots sliced boyl all together until half be boyled away even to Syrup then put into it the whites of Eggs and let it boyl two or three walms and give the Patient a spoonful Morning and Evening 127. To make Banbury Cakes Take four pound of Currants wash and pick them very clean and dry them in a Cloath then take three Eggs and put away one Yolk and beat them and strain them with Yeast putting thereto Cloves Mace Cinamon and Nutmegs then take a pint of Cream and as much Mornings Milk and let it warm then take Flower and put in good store of cold Butter and sugar then put in your Eggs Yeast and Meal and work them all together an hour or more then save a piece of the paste and break the rest in pieces and work in your Currants then make your Cake what quantity you please and cover it very thin with the paste wherein were no Currants and so bake it according to the bigness 128. To make Ginger-bread Take a quart of Honey and set it on the coals and refine it then take Ginger Pepper and Licorise of each a penny-worth a quarter of a pound of Anniseeds and a penny-worth of Saunders beat all these and searce them and put them into the Honey add a quarter of a pint of Claret-Wine or old Ale then take three penny Maunchets finely grated and strew it amongst the rest and stir it till it come to a stiff paste make them into Cakes and dry them gently 129. To make Wormwood-Water Take two Gallons of good Ale a pound of Anniseeds half a pound of Liquorise and beat them very fine then take two good handfuls of the crops of Wormwood and put them into Ale and let them stand all night and let them stand in a Limbeck with a moderate Fire 130. To make Paste of Quinces First boyl your Quinces whole and when they are Soft pare them and cut the Quince from the core then take the finest Sugar you can get finely beaten or searced and put it in a little Rose-water and boyl it together till it be stiff enough to mould and when it is cold roul and print it A pound of Quinces will require a pound of sugar or thereabout 131. To make thin Quince Cakes Take your Quince when it is boyled soft as before and dry it upon a Pewter Plate with a soft heat and stir it with a slice till it be hard then take searced sugar to the same weight and strew it upon the Quinces as you beat it in a wooden or Stone Morter and so roul them thin and print them 132. To make fine Cakes Take a pottle of fine flower and a pound of Sugar a little meal and good store of water to mingle the Flower into a stiff Paste with a little Salt and so knead it and roul out the Cakes thin and bake them on Paper 133. To make Suckets Take Curds and the paring of Lemons Oranges or Pome Citrons or indeed any half ripe green fruit and boyl them till they be tender in sweet wort then take three pound of Sugar the whites of four Eggs and a Gallon of water beat the water and Eggs together and then put in your Sugar and set it on the Fire and let it have a gentle fire and let it boyl six or seven walms then strain it through a cloath and set it on again till it fall from the Spoon and then put it into the Rinds or Fruits 134. To make Leach Lombard Take half a pound of blanched Almonds two ounces of Cinamon beaten and searced half a pound of Sugar beat your Almonds and strew on your Cinamon and Sugar till it come to a paste then roul it and print it as aforesaid 135. To make a rare Damask Water Take a quart of Malmsey Lees or Malmsey one handful of Marjoram as much Basil four handfuls of Lavender one handful of Bay leaves four handfuls of Damask Rose-Leaves as many Red Roses the peels of six Oranges or else one handful of the tender Leaves of Walnut-Trees half an ounce of Benjamin Calamus Aromaticus as much of Camphire four drams of Cloves an ounce of Bildamum half an ounce then take a pottle of Running-Water and put in all these Spices bruised into your Water and Malmsey together in a pot close stopped with a good handful of Rosemary and let them stand for the space of six days then distil it with a soft fire and set it in the Sun sixteen days with four grains of Musk bruised
an ordinary Still 151. To make a Cordial of great virtue Take a pint and a half of the strongest Ale may be gotten twenty Jordan Almonds clean wiped but neither wash'd nor blaunched with two Dates minced very small and stamped then take the pith of young Beef the length of twelve Inches lay it in water till the blood be out of it then strip the skin off it and stamp it with the Almonds and Dates then strain them altogether into the Ale boyl it till it be a little thick give the party in the Morning six spoonfuls and as much when he goeth to Bed 152. An excellent Surfeit-Water Take Cellandine Rosemary Rue Pellitory of Spain Scabious Angelica Pimpernel Wormwood Mugwort Bettony Agrimony Balm Dragon and Tormentile of each half a pound shred them somewhat small and put them into a narrow mouthed pot and put to them five quarts of White-wine stop it close and let it stand three Days and Nights stirring it Morning and Evening then take the herbs from the Wine and distil them in an ordinary Still and when you have distilled the Herbs distil the Wine also wherein is virtue for a weak stomach Take three or four spoonfuls at any time 153. To make a Syrup for one short-winded Take a good handful of Hyssop and a handful of Horehound and boyl them in a quart of spring-Spring-water to a pint then strain it through a clean Cloth and put in Sugar to make it pleasant Stir it Morning and Evening with a Licorise stick and take about three spoonfuls at a time 154. To make Syrup of Sugar-Candyed Take Sugar-Candied and put it into a clear bladder and tie it but so that it may have some vent then put it into a bason of water so that the water come not over the top of the bladder and cover it with a Pewter-Dish and let it stand all Night and in the Morning take of it with a Licorise-stick 155. To make an excellent Syrup against the Scurvy Take of the juyce of Garden Scurvy-grass Brook-lime and Water-cresses of each six ounces and after it hath stood till it is clear take sixteen ounces of the clearest and put to it four ounces of the juyce of Oranges and Lemons make it a clear Syrup with so much fine sugar as will serve the turn 156. To make Syrup of Roses When your Liquor is ready to boyl put as many Roses as will be well steept into it cover it close and when the Roses are throughly white then strain it and set it on the fire again and so use it thirteen times and to every pint of your water or Liquor you must put a pound of Sugar and let it stand together steeping for the space of one night then scum it clean and seethe it over a quick Fire a quarter of an hour then take some whites of Eggs and beat them well together take off your pot and put in the whites and then set it on the fire again and let it boyl a good while then let it run through a Jelly bag till it will stand still upon your Nail 157. To make a Comfortable Syrup Take a handful of Agrimony and boyl it in a pint of water till half be consumed then take out the Agrimony and put in a good handful of Currans and boyl them till they are ready to break then strain them and make a Syrup of them then set it on a Chafing dish of Coals and add thereto a little white Saunders and drink it either hot or cold 158. To make an Almond-Caudle Take three pints of Ale boyl it with Cloves and Mace and slice bread in it then have ready beaten a pound of Almonds blanched and strain them out with a pint of White-wine and thick the Ale with it sweeten it if you please but be sure scum the Ale when it boyls 159. To Candy Cherries Take your Cherries before they be full Ripe take out the stones put Clarified Sugar boyled to a height and then pour it on them 160. To make rose-Rose-water Take a pint of endive-Endive-water two ounces of Saffron finely beaten then steep it therein all night the next day boyl it and strain out the Saffron then with Sugar boyl it up to a Syrup 161. To make Syrup of Saffron Stamp the Leaves and first distil the juyce being squeezed out and after distil the leaves and so you may dispatch more with one Still than others will do with three or four and this water is every way as Medicinable as the other serving very well in decoctions and Syrups c. Though it be not altogether so pleasing to the smell 162. To wake Suckets of Green Walnuts Take Walnuts when they are no bigger than the largest Hasel Nut pare away the uppermost green but not too deep then boyl them in a pottle of water till the water be boyled away then take so much more fresh water and when it is boyled to the half put thereto a quart of Vinegar and a pottle of Clarified Honey 163. To make white Leach of Cream Take a pint of sweet Cream and six spoonfuls of Rose-water two grains of Musk two drops of Oyl of Mace and so let it boyl with four ounces of Ising-Glass then let it run through a Jelly-bag when it is cold slice it like brawn and so serve it out This is the best way to make Leach 164. To preserve Pome-citrons You must take a pound and a half of Pome-Citrons and cut them in halves and quarters take the Meat out of them and boyl them tender in fair water then take two pound of Sugar clarified and make Syrup for them and let them boyl therein a quarter of an hour very gently then take them up and let your Syrup boyl till it be thick then put in your Pome-Citrons and you may keep them all the Year 165. To pickle Clove-Gilly-Flowers for Sallets Take the fairest Clove-Gilly-Flowers clip off the whites from them put them into a wide-mouth'd Glass and strew a good deal of Sugar finely beaten among them then put as much wine Vinegar to them as will throughly wet them tye them up close and set them in the Sun and in a little while they will be fit for use 166. To make Leach of Almonds Take half a pound of sweet Almonds and beat them in a Morter then strain them with a pint of sweet Milk from the Cow then put to it one grain of Musk two spoonfuls of Rose-water two ounces of fine Sugar the weight of three Shillings in Isin-glass that is very white boyl them together and let it all run through a strainer then still it out and serve it 167. To Candy Marigolds in wedges the Spanish Fashion Take of the fairest Marigold Flowers two ounces and shred them small and dry them before the Fire then take four ounces of Sugar and boyl it to a height then pour it upon a wet Pye-plate and between hot and cold cut it into wedges lay them on a sheet of
the hardest Rinded Lemon and stir it into your Sugar put it into your Coffins and a paper and when they be cold take them off 186. To make Artifical Walnuts Take some Sugar plate and print it in a mould made for a Walnut-kernel and then yellow it all over with a little saffron water with a Feather then take Cinamon searced and Sugar a like quantity working it in a Paste with Gum-dragon steeped in Rose-water and print it in a mould made like a Walnut-shell and when the Kernel and shell be dry close them together with Gum-dragon 187. To make Black Cherry wine Take a Gallon of the juice of Black-Cherries keep it in a vessel close stopped till it begin to work then filter it and an ounce of Sugar being added to every pint and a Gallon of White-wine and keep it close stopped for use 188. To make Rose Vinegar Take of Red-Rosebuds gathered in a dry time the whites cut off then dry them in the shade three or four days one pound of Vinegar eight sextaries set them in the Sun forty days then strain out the Roses and put in fresh and so repeat it three or 4 times 189. To make Syrup of Vinegar Take of the Roots of Smalledg Fennel Endive of each three ounces Anniseeds Smalledg Fennel of each one ounce Endive half an ounce clear water three quarts boyl it gently in an Earthen Vessel till half the water be consumed then strain and clarifie it and with three pound of Sugar and a pint and a half of White-wine Vinegar boyl it into a Syrup This is a gallant Syrup for such whose Bodies are stuffed either with phlegm or rough Humours for it opens obstructions or stopping both of the stomach Liver Spleen and Reins it cuts and brings away tough Flegm and Choler 190. To make Syrup of Apples Take two quarts of the juice of sweet-scented Apples and the juyce of Bugloss Garden and Wild of Violet leaves and rose-Rose-water of each a pound boyl them together Clarifie them and with six pound of very fine Sugar boyl them into a Syrup according to Art 191. To make the Capon water against a Consumption Take a Capon the Guts being pul'd out cut it in pieces and take away the Fat boyl it in a close Vessel in a sufficient quantity of Spring water Take of this Broth three pints of Burrage and Violet-water a pint and half White wine one pint Red-Rose leaves two drams and a half Burrage flowers Violets and Bugloss of each one dram pieces of bread out of the Oven half a pound Cinamon bruised half an ounce Still it in a Glass Still according to Art This is a Sovereign Remedy against Hectick feavers and Consumption let such as are subject to those Diseases hold it as a Jewel 192. To make Elder Vinegar Gather the Flowers of Elder pick them very clean dry them in the Sun on a gentle heat and to every quart of Vinegar take a good handful of flowers and let it stand in the Sun a fortnight then strain the Vinegar from the flowers and put it into the Barrel again and when you draw a quart of Vinegar draw a quart of Water and put it into the Barrel luke-warm 193. To make China Broth. Take an ounce of China Root clipped thin and steep it in three pints of Water all night on Embers covered the next day take a Cock Chicken clean pickt and the Guts taken out put in its belly Agrimony and Maiden hair of each half a handful Raisins of the Sun stoned one good handful and as much French Barley boyl all these in a Pipkin close covered on a Gentle Fire for six or seven hours let it stand till it be cold strain it and keep it for your Use Take a good draught in the Morning and at four in the Afternoon 194. To make paste of tender Plumbs Put your Plumbs into an Earthen Pot and set it into a Pot of boyling water and when the Plumbs are dissolved then strain the thin Liquor from them through a Cloath and reserve that Liquor to make Quiddany then strain the pulp through a piece of Canvas and take as much Sugar as the pulp in weight and as much water as will wet the same and so boyl it to a Candy height then dry the pulp upon a Chafing-dish of Coals then put your Syrup and the pulp so hot together and boyl it always stirring it till it will lye upon a Pye-plate as you lay it and that it run not abroad and when it is somewhat dry then use it but put to it the pulp of Apples 195. To make Cream of Codlings First scald your Codlings and so peel off the skin then scrape the pulp from the Cores and strain them with a little Sugar and Rose-water then lay your pulp of Codlings in the middle of the Dish and so much raw Cream round it as you please and so serve it 196. To make Sugar of Roses Take of Red-Rose-leaves the whites being cut off an Ounce dry them in the Sun speedily put to it a pound of white Sugar melt the sugar in Rose-water and Juyce of Roses of each two Ounces which being consumed by degrees put in the Rose-leaves in powder mix them put it upon a Marble and make it into Lozenges according to Art 197. To make a Cream Tart. Cut the Crust of a Manchet and grate it small and mix it with thick Cream and some sweet butter then take twenty four Yolks of Eggs and strain them with a little Cream putting thereto a good quantity of Sugar mix these very well and set it upon a small fire and so let it boyl till it be thick then make two sheets of Paste as thin as you can and raise the sides of one of them the height of one of your fingers in breadth and then fill it and cover it with the other sheet then bake it half a quarter of an hour then put Sugar on it and so serve it 198. To make Artificial Oranges Take Alabaster Moulds made in three pieces bind two of the pieces together and water them an hour or two then take as much Sugar as you think will fill your Moulds and so boyl it to a height then pour it into your Moulds one by one very quick Then put on the Lid of the Mould and so turn it round with your hand as quick as you can and when it is cold take it out of the Mould and they will be both whole and hollow within and so it will appear and resemble the Mould wherein it is put whether Oranges Lemons Cucumbers or the like 199. To make Poppy-water Take of Red Poppies four pound put to them a quart of White-wine then distill them in a common Still then let the distilled water be poured upon fresh flowers and repeated three times to which add two Nutmegs sliced Red Poppy flowers a pugil white Sugar two ounces set it to the Fire to give it a pleasing sharpness and Order
it according to your Taste 200. To make Mathiolus Bezoar's Water Take of Syrup of Citron-peels a quart and as much of Dr. Mathiolus great Antidote with five pints of the Spirit of Wine five times distill'd over put all these in a Glass that is much too big to hold them stop it close that the Spirit fly not out then shake it together that the Electuary may be well mingled with the Spirit so let it stand a Month shaking it together twice a week for the Electuary will settle at the bottom after a Month pour off the clear water into another Glass to be kept for your use stopping it very close with Wax and Parchment else the strength will easily fly away in Vapours 201. To make Marimelade of Red Currans Take the juyce of Red Currans and put it into a pretty quantity of White Currans clean pickt from the stalks and buttons at the other end let these boyl a little together have also ready some fine Sugar boyl'd to a Candy height put of this to the Currans according to your discretion and boyl them together till they be enough and bruise them with the back of your spoon that they may be thick as Marmalade and when it is cool put it into Pots You need not stone the whole Currans unless you please 202. To make a Syllabub Take a pint of Verjuice in a bowl Milk the Cow to the Verjuyce then take off the Curd and take sweet Cream and beat them together with a little Sack and Sugar put it into your Syllabub pot strew Sugar on it and serve it 203. To make pleasant Mead. Put a quart of Honey to a gallon of water with about ten spriggs of sweet Marjoram and half so many tops of Bays boyl all these well together and when it is cold Bottle it up and in ten days it will be ready to drink 204. To make Steppony Take a Gallon of conduit-Conduit-water a pound of blew Raisins of the Sun stoned and half a pound of Sugar squeese the juice of two Lemons upon the raisins and Sugar and slice the Rinds upon them boyl the water and pour it boyling hot upon the Ingredients of an earthen pot and stir them well together so let it stand Twenty-four hours then put it into Bottles having first let it run through a strainer and set them in a Cellar or other cool place 205. To make Syder Take a peck of Apples and slice them and boyl them in a Barrel of water till the third part be wasted then cool your water as you do Wort and when it is cold you must pour the water upon three measures of grown Apples Then draw forth the Water at a Tap three or four times a day for three days together then press out the Liquor and Tun it up when it hath done working stop it up close 206. To make Cock-Ale Take eight Gallons of Ale then take a Cock and boyl him well with four pound of Raisins of the Sun well stoned two or three Nutmegs three or four flakes of Mace half a pound of Dates beat all these in a Mortar and put to them two quarts of the best Sack and when the Ale hath done working put these in and stop it close six or seven days and then Bottle it and a Month after you may drink it 207. To make a Carraway-Cake Take three pound and a half of the finest flower and dry it in an Oven one pound and a half of Sweet-butter and mix it with the flower very small that none of it be seen then take three quarters of a pint of new Ale-yeast and half a pint of Sack and half a pint of New-Milk with six spoonfuls of Rose-water and four yolks and two whites of Eggs then let it lye before the fire half an hour or more and when you go to make it up put in three quarters of Crraway-Comfits and a pound and half of biskets Put it into the Oven and let it stand an hour and a half 128. To make Strawberry-Wine Bruise the Strawberries and put them into a linnen bag which hath been a little used that so the Liquor may run through more easily then hang in the bag at the bung into the Vessel Before you put in your Strawberries put in what quantity of fruit you think good to make the Wine of a high Colour during the working leave the bung open and when it hath worked enough stop your Vessel Cherry-wine is made after the same Fashion but then you must break the Stones 209. To make a Cordial Water of Clove-gilly-flowers Put Spirit of Wine or Sack upon Clove-gilly-flowers digest it two or three days put all in a Glass-body laying other Clove-gilly-flowers at the mouth of it upon a Cambrick or Boulter-cloth that the Spirit rising and passing through the Flowers may tinge it self of a beautiful Colour add a Head with a Limbeck and Receiver Then Distill the Spirit as strong as you like it which sweeten with Syrup of Gilly-flowers or fine Sugar 210. To make an Excellent Surfeit-Water Take Mint and Carduus 4 parts Angelica one part Wormwood two parts chop and bruise them a little put a sufficient quantity of them into an ordinary Still and put upon them enough new milk to soak them but not to have the Milk swim much over them Distil this as you do Rose-water stirring it sometime with a stick to keep the Milk from growing to a Cake 211. To make Mint-water Take two parts of Mint and one part of Wormwood and two parts of Carduus put these into as much New-milk as will soak them Let them infuse five or six hours then Distil as you distil Rose-water but you must often take off the Head and stir the Matter well with a stick Drink of this water a Wine-glass full at a time sweetned with fine Sugar to your taste 212. To Pickle Artichoaks Take your Artichoaks before they are overgrown or too full of strings and when they are pared round that nothing is left but the bottom boyl them till they be indifferent tender but not full boyled take them up and let them be cold then take good stale Beer and White-wine with a great quantity of whole Pepper so put them up into a Barrel with a small quantity of Salt keep them close and they will not be sour it will serve for baked Meats and boyled Meats all the Winter 213. To make Rasberrie-Cream When you have boyled your Cream take two Ladlefuls of it being almost cold bruise the Rasberries together and season it with Sugar and Rose-water and put it into your Cream stirring it altogether and so dish it up 214. To make Snow-Cream Break the whites of six Eggs put thereto a little Rose-water beat them well together with a bunch of Feathers till they come perfectly to resemble Snow then lay on the said Snow in heaps upon other Cream that is cold which is made fit for the Table you may put under your Cream in the
Quinces 5 Cream Tarts 47 Cornelians to Pickle 64 Cordial water of Clove-gilliflowers 50 Cucumbers to pickle 3 Cucumbers preserved green 43 Cullice to make 42 Currans preserved 8 Currans Wine 61 D. Damask water 33 Damsons preserved 10 44 Dr. Deodates drink for the Scurvy 20 Date Leach 35 Dry Vinegar to make 35 E. Elder Vinegar 46 Ellecampane roots candyed 41 Eringo Roots Candyed 40 Excellent Broth 8 Excellent Hippocras presently 22 Excellent Jelly 6 Excellent surfeit water 37 Excellent sweet water 25 F. Fine cakes 32 Flymery Caudle 52 French Beans to pickle 6 French Bisket to make 16 Fruits dryed 29 Fruits preserved all the Year 52 G. Ginger to candy 25 Gingerbread to make 31 Gooseberrie cakes 8 Gooseberries preserved 17 Gooseberry Paste 55 Grapes to Candy 43 Grapes preserved 17 H. Hartichoaks preserved 30 Hippocras to make 22 4 Honey of Mulberries 57 Honey of Raisins 57 Hony of Roses 11 Hydromel to make 51 I. Jelly of Almonds white 35 Jelly of Apples 64 To make Crystal Jelly 26 Jelly of Currans 56 Jelly of Hartshorn 9 Jelly of Quinces 56 Jelly of Strawberries and Mulberries 26 Jelly of Gooseberries 65 Jelly of Raspices 59 Imperial water 33 Italian Bisket 15 Italian Marmalade 65 Jumbels to make 34 K. Kings perfume 12 K. Edw. perfume 13 L. Leach of Almonds 40 Leach Lambard 32 Leach to make 29 Lemon and Orange-peel pickled 55 Lozenges of Roses 54 M. Manus Christi to make 25 Marmalade of Cherries 52 Marmalade of Currans 48 Marmalade of Grapes 63 Marmalade of Oranges 62 Marmalade of Oranges and Lemons 13 Marmalade of Quinces 3 Mackroons to make 2 Marchpanes to make 5 Marygolds candyed 40 Mathiolus Bezoar water 48 Mead or Metheglin 94 12 Mead pleasant to make 49 Medlers preserv'd 53 Mint water 57 Muscadine Comfits 25 Musk balls to make 33 Musk Sugar 55 Mulberries preserved 57 N. Naples bisket to make 54 Nutmegs to candy 61 O. Oranges and Lemons candyed 15 Oranges to bake 17 Orange peels candyed 35 Oranges preserved 5 Oranges preserved Portugal way 15 Orange water 36 Oyl of sweet Almonds 10 Oyl of Violets 35 5 P. Paste of Apricocks 62 Paste of Cherries 62 Paste of Genua 28 Paste of Quinces 32 Paste Royal 27 Paste of tender plums 46 Paste of Violets 35 Peaches preserved 17 Pears or plums to Candy 6 Perfume for Gloves 19 Pippins dryed 28 Pippins preserv'd green 24 Pippins preserv'd red 36 Pippins preserv'd white 17 Plague water 58 23 Pomecitrons preserved 39 Pomander to make 16 Pomatum to make 10 Poppy water 47 Prince bisket 55 Purslain to pickle 8 Q Quiddany of Cherries 14 Quiddany of Plums 41 Quiddany of Quinces 29 Queens perfume 13 Quince cakes 1 Quince cakes clear 59 Quince cakes red 59 Quince cakes white 58 Quince cakes thin 32 Quince cream 42 Quinces preserved red 4 Quinces preserved white 2 Quinces to pickle 58 R Rasberry cream 51 Rasberry wine 21 Raspices preserved 2 Red currans cream 53 Red and white Currans Pickled 53 Rich cordial 53 Rose leaves candyed 56 Rosemary water 10 Rosemary Flowers candyed 26 Roses preserved whole 56 Rosa Solis to make 24 Rose Vinegar 44 Rosewater 39 S Snow cream 51 Spirit of Ambergreece 23 Spirit of honey 30 Spirit of roses 36 Dr. Stephens water 7 Steppony to make 49 Strawberry wine 50 Spots out of Cloaths 43 Suckets to make 32 Suckets of green Walnuts 39 Suckets of Lettice stalks 55 Sugar cakes to make 43 Sugar Leach 34 Sugar of Roses 47 Sugar plate to make 16 Surfeit water 37 Sweet cakes without Sugar 29 Sweet meat of Apples 61 Sweet bags for linnen 30 Syllabub to make 48 Symbals to make 3 Syrup of Apples 45 Syrup of Citron peels 19 Syrup of Cinamon 19 Syrup of Comfrey 58 Syrup of Cowslips 13 Syrup of Clove-gilly-flowers 3 Syrup of elder 36 Syrup of hartshorn 19 Sprup of hysop 24 Syrup of licorice 12 Syrup of Lemons 12 Syrup of the lungs 30 Syrup of Maiden hair 12 Syrup of Mints 57 Syrup of Poppies 11 Syrup of Purslain 57 Syrup of Quinces 18 Syrup of Roses 38 Syrup of Saffron 39 Sprup for short wind 37 Syrup of of sugar candy 37 Syrup against scurvy 38 Syrup of Violets 3 Syrup of Wormwood 11 Syrup of Vinegar 45 Syder to make 49 Spirit of Wine 12 T. Trifle to make 41 Treacle water to make 18 V. Verjuice to make 34 Vsquebah to make 15 W. Walnuts preserved 88 Walnut water 18 Washing balls to make 33 Wafers to make 7 Waters against consumption 22 Water against fits of the Mother 10 Wormwood Wine 30 Wormwood water 31 White Damsons preserved green 76 White leach of Cream 39 White Mead 54 Whipt Syllabub 52 The Table to Physick and Chirurgery Beautifying Waters and Secrets of Angling A. ACh of the joynts 68 Ach or pain 67 Ad Capiendum Pisces 69 Agues in the breast 79 Agues in children 77 67 Agues to cure 68 67 Medicine for an Ague 72 Another ibid Another ibid Allom water to make 82 B. Back to strengthen 67 Baits for Barbels 122 Baits for Bream 123 Baits for Carp or Tench 114 Baits for Chub and Pike 144 Baits for Eels 122 Baits for Fish all the year 149 Baits for Gudgeons 121 Bait with Gentles 113 Bait for Perch 119 Bait for Roch c. Bait for Salmon 123 Bait for Trouts 121 Beauty water for the face 98 99 Beautifying Oyntment 103 Beauty water approved 102 99 Beauty water called Lac Virginis 90 Bath for Ladies 105 Body to make fat and comly 105 Body to cleanse 105 Breasts to make small 105 Blasting to cure 77 Biting of a mad dog 71 Bleeding at the nose 79 Bleeding of a wound 79 Bloody-Flux c. 78 Black Plaister for all grief 87 Bone or Quills dyed Red for Fishing 108 Breath to make sweet 96 98 Breath to sweeten another 96 Heal a sore Breast when broken 74 C. Cancer to cure 79 70 Cancer in a womans breast 79 Caps to sight for Fishing 108 Cement for floats to fish 16 Childblains in Hands or Feet 97 Conception to procure 73 Consumption to cure 74 Cough dry to cure 69 Cordial Julep 75 Corns to cure 84 Cramp to cure 68 D. Drink for Scurvy 73 Deafness to cure 71 Deafness another 72 Delicate washing ball 95 Dentifrice for the teeth 95 Drink to heal wounds 86 Dropsie to cure 74 71 Dropsie another 76 E. Ears running to help 96 Ears pain'd to cure 80 Electuary of life 82 Excellent Beautifyer 104 Excellent Beauty water 99 Excellent salve 78 Eyes blood-shot 97 71 Eye-water 71 75 F. Face and skin to cleanse 92 Face to make youthful 90 102 Face fresh and ruddy 102 Face to beautifie 91 90 Face to make fair 90 Face very fair 91 Face pitted by small Pox ib. 93 94 Face to whiten 91 90 Face to Illustrate 98 Falling off Hair 89 Falling sickness or convulsions 74 9 Falling sickness another 77 Feavers or Agues in children 74 Fellon to kill 79 Fishing lines to make 107 Fishing lines to unloose 109 Fits of
Fennel Carraways of each one dram herbs of Time Mother of Time Mint Sage Penny royal Pellitory of the Wall Rosemary Flowers of Red Roses Camomile Origanum Lavender of each one handfuls infuse them twelve hours in twelve pints of Gascoign Wine then with an Alembick draw three pints of strong water from it 29. To make good Cherry wine Take the Syrup of Cherries and when it hath stood a while bottle it up and tye down the Cork and in a short time it will be very good pleasant Wine 30. To make Wafers Take a pint of flower a little Cream the yolks of two Eggs a little Rose-water with some searced Cinamon and Sugar work them together and bake them upon hot Irons 31. 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 them off and put them up 32. To pickle Purslain Take the Purslain and pick it into little pieces and put it into a pot or Barrel then take a little water vinegar and salt to your tast it must be pretty strong of the vinegar and salt and a little Mace and boyl all these together and pour this Liquor boyling hot into the Purslain and when it is cold tye it close but lay a little board on the top to keep it down and within a week or two it is fit to eat 33. To preserve green Walnuts Boyl your Walnuts till the water tast bitter then take them off and put them in cold water and peel off the bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar set them on the fire and when they boyl up take them off and let them stand two days and then boyl them again once more 34. To Preserve Currans Part them in the tops and lay a laying of Currans and a laying of Sugar and so boyl them as fast as you do Rasberries do not put them in the Spoon but scum them boyl them till the Syrup be pretty thick then take them off and let them stand till they be cold and put them in a Glass 35. To make Goose-berry Cakes Pick as many Goose-berries as you please and put them into an earthen Pitcher and set it into 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 syrup first boyl the Sugar to a Candy and take it off and put in the juyce and set them in the press till they be dry then they are ready 26. To make excellent broth Take a Chicken and set it on the fire and when it boyls scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boyl it well down and bruise the Chicken and put it in again and it is good broth And to alter it you may put in 6 Prunes and leave out the herbs or put them in as you please and when it is well boyled strain it and season it 37. To make Angellets Take a quart of new Milk and a pint of Cream and put them together in a little Runnel when it is come well take it up with a spoon and put it into the Vate softly and let it stand two days till it be pretty stiff then slip it out and salt it a little at both ends and when you think it is salt enough set it a drying and wipe them and within a quarter of a year they will be ready to eat 38. To make Jelly of Harts-horn Take four ounces of shavings of Harts-horn of the inside and two Ale-quarts of Water put this in a pipkin and boyl it very gently till it come to a quart the Harts-horn must be steeped 3 or 4 hours first afterwards put a little into a saucer till it be cold and if it be cold and jellieth it is boyled enough then being warm take it off the fire and strain it hard through a cloath and set it a cooling till it be a hard Jelly then take two whites of Eggs and beat them very well or with a sprigg of Rosemary or Birch but not with a spoon till a water come in the bottom then put these beaten Eggs and the water thereof into a skillet and all the Jelly upon it with three spoonfuls of damask Rose-water and a quarter of a pound of sugar and when it boyls stir and lay it pretty well then strain it through a cloath and let it cool and of this take four spoonfuls in the morning fasting and four a Clock in the Afternoon and this is excellent good for the weakness in the back 39. To preserve Damsons Red or Black Plumbs Take their weight in Sugar and water enough to make a Syrup to cover them so boyl them a little therein being close covered turning them for spoting let them stand all night in their own Syrup then set them upon a pot of seething water and suffer your Plumbs to boyl no faster than the water under them and when they are both sweet and tender take them up and boyl the Syrup again till they be thick then put up your Plumbs and it together in your Preserving Glasses 40. To make Rosemary-water Take the Rosemary and the flowers in the midst of May before the Sun rise strip the leaves and flowers from the stalks then take 4 or 5 Elecampane Roots and a handful or two of Sage then beat the Rosemary Sage and roots together till they be very small then take three ounces of Cloves and as much Mace and half a pound of Anniseeds and beat these Spices every one by themselves then take the herbs and the Spices and put thereto 4 or 5 Gallons of good White-wine then put in all these herbs Spices and Wine into an earthen pot and put the Pot into the ground about sixteen days then take it up and distill it with a very soft fire 41. To make Pomatum Take fresh Hogs suet cleansed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine then take about sixteen Pomwater apples cleansed and boyled in Rose-water add to these Rose-wood Sassafras Roots of Orrice Florentine of each six drams of Benzoin Storax Calamita half an ounce of each and so make it into an Oyntment 43. To make Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them very small and put them into a rough hempen cloath and without fire by degrees press out the Oyl 44. An Excellent Water against fits of the Mother Take Briony-roots Elder-berries ripe and drest at a gentle heat in a Furnace and cleans'd from their stalks of each two ounces leaves of Mugwort Dittany Featherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sun of each half an ounce peels of Oranges the out-side dry'd an ounce
Oranges or Lemmons after they are preserved Take them out of the Syrup and drain them well then boyl some Sugar to a candy height and lay your Peels in the bottom of a sieve and pour your hot Sugar over them and then dry them in a stove or warm Oven 64. To preserve Oranges after the Portugal Fashion Open your Oranges at the end and take out all the meat then boyl them in several waters till a straw may go through them then take their weight and half in fine Sugar and put to every pound of Sugar a pint of water boyl it and scum it then put in your Oranges and boyl them a little more then take them up and fill them with preserved Pippins and boyl them again till you think they are enough but if you will have them jelly make a new Syrup with the water wherein some sliced Pippins have been boyled and some fine Sugar and that will be a stiff Jelly 65. To make good Vsquebah Take two Gallons of good Aquavitae 4 ounces of the best Liquorice bruised four ounces of Anniseeds bruised put them into a wooden Glass or Stone Vessel and cover them close and so let them stand a week then draw off the clearest and sweetest with Molosso's and keep it in another Vessel and put in some Dates and Raisons ston'd keep it very close from the Air. 66. To make Italian Bisket Take serced Sugar and a little of the white of an Egg with some Ambergreece and Musk beat them all to a paste in an Alabaster Morter and mould it into a little Anniseed finely dusted then make it up in Loaves and cut them about like Maunchet then bake them in an oven as hot as for Maunchet and when they are risen somewhat high upon the Plates take them forth and remove them not off the Plates till they be cold for they will be very apt to break 67. To make French Bisket Take half a peck of flower with four Eggs half a pint of Ale-yeast one ounce and half of Anniseed a little sweet Cream and a little cold water make all into a loaf and fashion it something long then cut it into thick slices like Toasts after it hath stood two days and rub them over with powdred Sugar and lay them in a warm Sun and so dry them and Sugar them as you dry them three or 4 times then put them into Boxes for use 68. To make Sugar plate Take serced Sugar and make it up in a past with Gum-dragon steeped in Rose-water and when you have brought it into a perfect paste rowl it as thin as ere you can and then Print it in Moulds of what fashion you please and so let them dry as they lye 69. To make Pomander Take half an ounce of Benjamin and as much Storax and as much Labdanum with six grains of Musk and as much Civet and two grains of Amber-grease and one dram of sweet Balsom then roul it up in beads as big or as little as you please and whilst they are hot make holes in them to serve for your use 70. To make Conserve of Damsons Take ripe Damsons and put them into scalding water and half an hour after set them over the fire till they break then strain them through a Cullender and let them cool therein then strain them through a piece of Canvas from their stones and skins and then set them over the fire again then put them to a good quantity of red wine and so boyl it often stirring it till it be thick and when it is almost boyled enough put in a convenient proportion of Sugar and stir it very well together and then put it into your Gally-Pots 71. To bake Oranges Peel all the bark off and boyl them in Rose-water and Sugar till they are tender then make your Pye and set them whole in it and put the Liquor they are boyled in into the Pye and season it with Sugar Cinamon and Ginger 72. To preserve Peaches Take a pound of your fairest and best coloured Peaches and with a wet linnen cloth wipe off the white hoar of them then parboyl them in half a pint of White-wine and a pint and a half of running water and being parboil'd peel off the white skin of them and then weigh them take to your pound of Peaches three quarters of a pound of refined Sugar and dissolve it in a quarter of a pint of White-wine and boyl it almost to the height of a syrup then put in your Peaches and let them boyl in the Syrup a quarter of an hour or more if need require then put them up and keep them all the year 73. To Preserve Gooseberries Take Goose-berries or Grapes or Barberries and take somewhat more than their weight in sugar beaten very fine and to lay one laying of Fruits and another of sugar till all are laid in your preserving pan then take six spoonfuls of fair water and boyl your Fruits therein as fast as you can until they be very clear then take them up and boyl the syrup by it self till it be thick when they are cold put them into Gally-pots 74. To preserve Pippins white Pare your Pippins and cut them the cross way and weigh them add to a pound of sugar a pint of water then put the sugar to the water and let it boyl a while and then put in your Pippins and let them boyl till they be clear at the core then take them off and put them up 75. To preserve Grapes Stamp them and strain them and then let it settle a while then 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 76. To preserve Angelica Roots Wash the Roots and slice them very thin and lay them in water three or four days change the water every day then put the Roots into a pot of water and set them in the embers all night in the morning put away the water then take a pound of Roots four pints of water and two pound of Sugar let it boyl and scum it clean then put in the roots which will be boyled before the syrup then take them up and boyl the syrup after they will ask a whole days work very softly at St. Andrews time is the best time to do them in all the year 77. To make Syrup of Quinces Take of the juyce of Quinces clarifyed three quarts boyl it over a gentle fire till half of it be consumed scum it and add to it three pints of red wine with four pound of white sugar boyl it into a syrup and perfume it with a dram and a half of Cinnamon and of Cloves and Ginger of each two scruples 78. To make Walnut-Water Take of green Walnuts a pound and half Garden Radishroots one pound green Asarabacca 6 ounces Radish-seeds four ounces let all of them being bruised be steeped in three pints
Conserve of Pruans Take the best Pruans put them into scalding water let them stand a while then boyl them over the Fire till they break then strain out the water through a Cullender and let them stand therein to cool then strain the Pruans through the Cullender taking away the stones and skins then set the pulp over the fire again and put thereto a good quantity of red Wine and boyl them to a thickness still stiring them up and down when they are almost enough put in a sufficient quantity of sugar stir all well together and then put it up in your Gally-pots 108. To make Crystal Jelly Take a Knuckle of Veal and four Calves-feet put them on the fire with a gallon of fair water and when the Flesh is boyl'd tender take it out then let the Liquor alone till it be cold then take away the top and bottom of the Liquor and put the rest into a clean Pipkin and put into it one pound of refined sugar with four or five drops of Oyl of Cinamon and Nutmegs and a grain of Musk and so let it boyl a quarter of an hour leasurely on the fire then let it run through a Jelly-bag into a Bason with the whites of two Eggs beaten and when it is cold you may cut it into lumps with a spoon and so serve three or four lumps upon a Plate 109. To make Jelly of Strawberries Mullberries Rasberries or any other such tender Fruit. Take your Berries and grind them in a stone morter with four ounces of sugar and a quarter of a pint of fair water and as much Rose-water and boyl it in a skillet with a little Ising-Glass and so let it run through a fine cloath into your Boxes and you may keep it all the year 110. To Candy Rosemary Flowers Pick your Flowers very clean and put to every ounce of flowers two ounces of hard sugar and one ounce of Sugar-candy and dissolve them in Rosemary flower-water and boyl them till they come to a sugar again when your Sugar is almost cold put in your Rosemary-flowers and stir them together till they be enough then take them out and put them in your boxes and keep them in a store for use 111. To Candy Burrage-flowers Pick the flowers clean and weigh them and do in every respect as you did your Rosemary-flowers only when they be Candyed you must set them in a Still and so keep them in a sheet of white Paper putting every day a Chafing-dish of Coals into your Still and it will be excellently candyed in a small time 112. To make Bisket-Cakes Take a peck of flower four ounces of Coriander-seed one ounce of Annised then take three Eggs three sponfuls of Ale yeast and as much warm water as will make it as thick as paste for Maunchets make it into a long roul and bake it in an Oven an hour and when it is a day old pare it and slice it sugar it with searced sugar and put it again into the Oven and when it is dry take it out and new sugar it again and so box it and keep it 113. To make Paste-royal Take a pound of refined Sugar beaten and searced and put into a stone Morter with an ounce of gumdragagant steeped in Rose-water and if you see your Paste be too weak put in more sugar if too dry more gum with a drop or two of Oyl of Cinamon beat it into a perfect Paste and then you may print it in your moulds and when it is dry gild it and so keep them 114. To make Apricock-Cakes Procure the fairest Apricocks you can get and let them be parboyl'd very tender take of the same quantity of Sugar whereof the pulp is and boyl them together very well always keeping them stiring for fear of burning to when the bottom of the skillet is dry they are enough then put them into little Cards sowed round about and dust them with fine sugar and when they are cold stone them and turn them and fill them up with some more of the same stuff but let them stand three or four days before you remove them from the first place when you find them begin to Candy take out the Cards and dust them with sugar 115. To make Conserve for Tarts all the Year Take Damsons or other good ripe Plums and peel off their skins and so put them in a pot to Pippins pared and cut in pieces and so bake them then strain them through a piece of Canvas and season them with Cinamon Sugar Ginger and a little Rose-water Boyl it upon a Chafing-dish of Coals till it be as thick as a Conserve and then put it into your Gally pots and you may keep it good all the year 116. To dry Pippins Take the fairest yellow Pippins and pare them and make a hole through every one then parboyl them a little in fair water then take them up and put them into as much Clarified sugar as will cover them and let them boyl very gently a little while in that syrup then take them out and put them into an earthen Platter then cast fine sugar upon them and set them into the Oven half an hour then take them out and cast some more sugar on them being turned and do so three times and they will be well dryed 117. To make Paste of Genua Take two pounds of the pulp of Quinces and as much of Peaches strain it and dry it in a Pewter-platter upon a Chafing-dish of Coals then weigh it and boyl it to the height of Manus Christi and then put them together and so fashion it upon a Pye-plate and dry it in an Oven with a Chafing-dish of Coals till it be through dry and then if you please you may spot them with Gold 118. To make Leach Make your Jelly for your Leach with Calves-Feet as you do your ordinary Jelly but a little stiffer and when it is cold take off the top and the bottom and set it over the Fire with some Cinamon and sugar then take your Turnsole being well steept in Sack and crush it and so strain it in your Leach and let it boyl to such a thickness that when it is cold you may slice it 119. To dry any kind of Fruits after they are Preserved Take Pippins Pears or Plums after they are preserved out of the syrup and wash them in warm water and then strew them over with sugar finely searced as you do flower upon Fish to fry and set them into a broad earthen Pan and lay them one by another then set them into a warm stove or Oven until they be dry and turn them every day till they are quite dry and if you please you may candy them therewithal cast sugar 3 or 4 times as you dry them 120. To make Quiddany of Quinces Take the Kernels out of seven or eight great Quinces and boyl the Quinces in a quart of spring water till it come to a pint then put into
white paper and put them in a stove 168. To candy Eringo Roots Take your Eringos ready to be preserved and weigh them and to every pound of your Roots take of the purest sugar you can get two pound and Clarifie it with the whites of Eggs exceeding well that it may be as clear as Crystal for that will be best it being Clarified boyl it to the height of Manus Christi then dip in your Roots two or three at once till all be Candyed and put them in a stove and so keep them all the Year 169. To Candy Elecampane roots Take of your fairest Elecampane-roots and take them clean from the syrup and wash the sugar off them and dry them again with a linnen Cloath then weigh them and to every pound of roots take a pound and three quarters of sugar Clarifie it well and boyl it to a height and when it is boyled dip in your roots three or four at once and they will Candy very well and so stove them and keep them all the Year 170. To make Cinamon-Sugar Lay pieces of sugar in close Boxes amongst sticks of Cinamon or Cloves and in a short time it will have the taste and scent of the spice 171. To make a Trifle Take Cream and boyl it with a cut Nutmeg add Lemon peel a little then take it off cool it a little and season it with Rose-water and Sugar to your taste let this be put in the thing you serve it in then put in a little Runnet to make it come and then it is fit to eat 172. To make Quiddany of Plumbs Take one quart of the liquor which you preserved your Plumbs in and boyl six fair Pippins in it pared and cut in small pieces then strain the thin from it and put to every pint of Liquor half a pound of sugar and so boyl it till it will stand on the back of a spoon like a Jelly then wet your Moulds and pour it thereinto and when it is almost cold turn it off upon a wet Trencher and so slip it into wet Boxes 173. To Candy Barberries First preserve them then dip them quickly into warm water to wash off the ropy syrup then strew them over with searced sugar and set them into an Oven or Stove three or four hours always turning them and casting more fine sugar upon them and never suffer them to be cold till they be dryed and begin to look like Diamonds 174. To make Cream of Apricocks First boyl your Apricocks with water and Sugar till they be somewhat tender and afterwards boyl them in Cream then strain them and season it with Sugar 175. To make Quince Cream Take a roasted Quince pare it and cut it into thin slices to the Core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quinces to your liking then put in a little sugar and strain it and always serve it cold to the Table 176. To preserve Barberries Take one pound of Barberries pickt from the stalks put them in a pottle pot and set it in a brass pot full of hot water and when they be stewed strain them and put to them a pound and a half of Sugar and a pint of red rose-Rose-water and boyl them a little then take half a pound of the fairest Clusters of Barberries you can get and dip them in the syrup while it boyleth then take the Barberries out again and boyl the Syrup while it is thick and when it is cold put them in the glasses with the Syrup 177. To make a Cullice Take a Cock and dress him and boyl him in White-wine scum it clean and clarifie the Broth being first strained then take a pint of sweet cream and strain it and so mix them together then take beaten Ginger fine Sugar and Rose-water and put them all together and boyl it a little more 178. To make a Cordial strengthning Broth. Take a Red Cock strip off the Feathers from the skin then break his Bones to shivers with a Rolling-pin set it over the Fire and just cover it with water put in some Salt watch the scuming and boyling of it put in a handful of Harts horn a quarter of a pound of blue Currans and as many Raisins of the Sun stoned and as many Pruans four blades of large Mace a bottom Crust of a white Loaf half an ounce of China-Root sliced being steeped three hours before in warm water boyl three or four pieces of Gold strain it and put in a little fine sugar and juyce of Orange and so use it 179. To candy Grapes After they are preserved then dip them into warm water to cleanse them from the Syrup then strew them over with searced sugar and set them into an Oven or Stove three or four hours always turning them and casting more fine Sugar upon them and never suffering them to be cold till they be dry'd and begin to sparkle 180. 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 Yolks of Eggs then take two Cloves and a pretty piece of Cinamon and lay it in a spoonful of Rose-water all night and heat it almost Blood warm temper it with the rest of the stuff when the Paste is made make it up as fast as you can and bake them in a soft Oven 181. To take spots and stains out of Cloaths Take four ounces of white hard Soap beat it in a Morter with a Lemon sliced and as much Roch Allom as an Hasel-Nut roul it up in a Ball rub the stain therewith and after fetch it out with warm water if need be 182. To keep Chesnuts all the year After the bread is drawn disperse your Nuts thinly over the bottom of the Oven and by this means the moisture being dryed up the Nuts will last all the Year but if you perceive them to mould put them into an Oven again 183. To make Cucumbers green You must take two quarts of Verjuyce or Vinegar and a Gallon of fair water a pint of Bay-salt and a handful of green Fennel or Dill boyl it a little and when it is cold put it into a Barrel then put your Cucumbers into that pickle and you may keep them all the year 184. To preserve white Damsons Green Scald white Damsons in water till they be hard then take them off and pick as many as you please take as much Sugar as they weigh put two or three spoonfuls of water then put in the Damsons and the Sugar and boyl them take them off then let them stand a day or two then boyl them again take them off and let them stand till they be cold 185. To make Cakes of Lemons Take of the finest double refined Sugar beaten very fine and fearced through fine Tiffany and to half a porringer of Sugar put two spoonfuls of water and boyl it till it be almost Sugar again then grate of
then take half a pint of the same Liquor and a quart of rose-Rose-water and so boyl it to a Syrup and when your Syrup is almost cold put in your Roots and let them stand all night to take Sugar then boyl your Syrup again because it will be weak and then take out your Roots 233. To make Musk-Sugar Bruise four or five Grains of Musk put it in a piece of Cambrick or Lawn lay it at the bottom of a Gally-pot and strew sugar thereon stop your pot close and all your sugar in a few days will both smell and taste of Musk and when you have spent that sugar lay more sugar thereon which will also have the same scent 234. To make Prince Bisket Take one pound of very fine flower and one pound of fine sugar and eight Eggs and two spoonfuls of Rose-water and one ounce of Carraway-seeds and beat it all to Batter all one hour for the more you beat it the better your bread is then bake it in Coffins of white Plate being Basted with a little Butter before you put in your Batter and so keep it 235. To Candy Rose-leaves Boyl Sugar and Rose-water a little upon a Chafing-dish of Coals then put the Leaves being throughly dryed either by the Sun or by the fire into the sugar and boyl them a little then strew the powder of double refined sugar upon them and turn them and boyl them a little longer taking the dish from the Fire then strew more powdered sugar on the contrary side of the Flowers 236. To Preserve Roses or Gilly-Flowers whole Dip a Rose that is neither in the bud nor over-blown in a syrup consisting of sugar double-refined and Rose-water boyled to its full height then open the Leaves one by one with a fine smooth Bodkin either of bone or Wood then lay them on Papers in the heat or else dry with a gentle heat in a close Room heating the Room before you set them in or in an Oven then put them up in Glasses and keep them in dry Cup-boards near the fire 237. To make Jelly of Quinces Take of the juyce of Quinces clarified six quarts boyl it half away and add to the remainder five pints of old White-wine consume the third part over a gentle Fire taking away the scum as you ought let the rest settle and strain it and with three pound of Sugar boyl it according to Art 238. To make Jelly of Currans Take two pound of good Sugar and clarifie it with whites of Eggs then boyl it to a Candy height that is till it go into Flashes then put to it five pints or as much as you please of the pure juyce of red Currans first boyled to Clarifie it by scuming it boyl them together a while till they be scum'd well and enough to become a Jelly then put a good handful or two of the Berries of Currans whole and cleansed from the stalks and black end and boyl them till they are enough You need not boyl the juyce before you put to the Sugar neither scum it before the Sugar and it boyl together but then scum it clean and take care the juyce be very clear and well strained 239. To make Syrup of Mint Take the juice of sweet Quinces and between sweet and sour the juice of Pomegranats sweet and between sweet and sour of each a pint and half dryed Mint half a pound red Roses two ounces let them lye in steep one day then boyl it half away and with four pound of Sugar boyl it into Syrup according to Art 240. To make Hony of Mulberries Take the juice of Mulberries and Black-berries before they be Ripe gathered before the Sun be up of each a pound and half Honey two pound boyl them to their due thickness 241. To make Syrup of Purslain Take of the Seed of Purslain grosly bruised half a pound of the juyce of Endive boyled and Clarified two pints sugar two pound Vinegar nine ounces infuse the seeds in the juice of Endive twenty four hours afterwards boyl it half away with a gentle Fire then strain it and boyl it with the sugar to the consistence of a syrup adding the Vinegar toward the latter end of the Decoction 242. To make Honey of Raisins Take of Raisins of the sun cleansed from the stones two pound steep them in six pints of warm water the next day boyl it half away and press it stongly then put two pints of Honey to the Liquor that is pressed out and boyl it to a thickness It is good for a Consumption and to loosen the Body 243. To make a Syrup of Comfrey Take the Roots and Tops of Comfrey the greater and the less of each three handfuls red Roses Bettony Plantain Burnet Knot-grass Scabious Colts-foot of each two handfuls press the juice out of them all being green and bruised boyl it scum it and strain it add to its weight of Sugar and make it into a Syrup according to Art 244. To pickle Quinces Boyl your Quinces whole in water till they be soft but not too violently for fear of breaking them when they are soft take them out and boyl some Quinces pared quartered and cored and the parings of the Quinces with them in the same Liquor to make it strong and when they are boyled that the Liquor is of a sufficient strength take out the quartered Quinces and parings and put the Liquor into a pot big enough to receive all the Quinces both whole and quartered and put them into it when the Liquor is through cold and keep them for use close covered 245. To make Plague-water Take a pound of Rue of Rosemary Sage Sorrel Celandine Mugwort of the tops of red Brambles Pimpernel wild Dragons Agrimony Balm Angelica of each a pound put these compounds in a Pot fill it with White-wine above the Herbs so let it stand four days then distil it for your use in an Alembeck 247. To make Quince-Cakes white First Clarifie the Sugar with the white of an Egg but put not so much water to it as you do for Marmalade before you Clarifie it keep out almost a quarter of the Sugar let your Quinces be scalded and chopt in small pieces before you put it into the Syrup then make it boyl as fast as you can and when you have scummed it and think it to be half boyled then jamire it and let the other part of your Sugar be ready Candyed to a hard Candy and so put them together letting it boyl but a very little after the Candy is put to it then put in a little Musk and so lay it out before it be cold 247. To make red Quince-Cakes Bake them in an Oven with some of their own juyce their own Cores being cut and bruised and put to them then weigh some of the Quince being cut into small pieces taking their weight in Sugar and with the Quince some pretty quantity of the juyce of Barberries being baked or Stewed in a Pot
when you have taken the weight in Sugar you must put the weighed Quince and above 3 quarters of the sugar together put to it some little quantity of water as you shall see cause but make not the Syrup too thin and when you have put all this together cover it and set it to the Fire keep it covered and scum it as much as you can when it is half boyled then symer it let the other part of the Sugar have no more water put to it then wet the Sugar well and so let it boyl to a very hard candy and when you think they be boyled enough then lay them out before they be cold 248. To make clear Cakes of Quinces Prepare your Quinces and Barberries as before and then take the clearest Syrup and let it stand on the Coals two or three hours then take the weight of it in Sugar and put near half the Sugar to the juice and so let them boyl a little on the fire and then Candy the rest of the Sugar very hard and so put them together stirring it till it be almost cold and so put it into Glasses 249. To make Jelly of Raspices First strain your Raspices and to every quart of juice add a pound and half of Sugar pick out some of the fairest and having strewed sugar in the bottom of the skillet lay them in one by one then put the juyce upon them with some sugar reserving some to put in when they boyl let them boyl a pace and add sugar continually till they are enough 250. To make all sorts of Comfits and to cover Seeds or Fruits with Sugar You must provide a bason very deep either of Brass or Tin with two Ears of Iron to hang with a Rope over an Earthen Pan with hot Coals then provide a broad pan for Ashes and put hot Coals upon them and another clean Bason to melt your sugar in or a skillet as also a Ladle of Brass to run the sugar upon the seeds together with a slice of Brass to scrape away the sugar from the bason that hangs if there be occasion then take some of the best and fairest sugar you can get and beat it into powder cleanse your seeds well and dry them in the hanging bason put a quarter of a pound of seeds whether Anniseed or Coriander-seeds to every two pound of Sugar and that will make them big enough but if you would have them bigger add the more sugar which you must melt thus put three pound of sugar into your bason adding to it one pint of clean Running-water stir it well with a brazen slice till it be well moistned then set it over a clear fire and melt it well and let it boyl mildly till it Ropes from the Ladle then keep it upon hot Embers but let it not boyl and so let it run upon the seeds from the Ladle If you would have them done quickly let your water be boyling hot and putting a fire under the Bason cast on your sugar boyling hot put but as much water to the sugar as will dissolve the same neither boyl your sugar too long which will make it black stir your seeds in the bason as fast as you can as you cast on the sugar at the first put in but half a spoonful of the sugar moving the bason very fast rubbing the seeds very well with your hand which will make them take sugar the better and let them be very well dryed between every Coat repeat this rubbing and drying of them between every Coat which will make them the sooner rot for this way in every three hours you may make three pound of Comfits A quarter of a pound of Coriander seeds and three pound of Sugar will make very large Comfits keep your Sugar always in good temper that it run not into lumps When your Comfits are made lay them to dry on Papers either before the Fire or in the hot Sun or in an Oven which will make them very white 251. To Candy Nutmegs or Ginger Take a pound of fine Sugar and six or seven spoonfuls of Rose-water Gum-Arabick the weight of six pence but let it be clear boyl all these together till they Rope put it then out into an earthen Dish put to it your Nutmegs or Ginger then cover it close and lute it with clay that no Air enter in keep it in a warm place about twenty days and they will Candy into a hard Rocky-Candy then break pour Pot and take them out in the same manner you may Candy Oranges and Lemons 252. To make Curran-Wine Pick a pound of the best Currans and put them in a deep strait mouth'd earthen Pot and pour upon them about three quarts of hot Water having first dissolved therein three spoonfuls of the purest and newest Ale-yeast stop it very close till it begins to work then give it vent as is necessary and keep it warm for about three days it will work and ferment taste it after two days to see if it be grown to your liking then let it run through a strainer to leave behind all the Currans and the Yeast and so bottle it up it will be very quick and pleasant and is admirable good to cool the Liver and cleanse the blood it will be ready to drink in five or six days after it is bottled and you may drink it safely 253. To make a Sweet-Meat of Apples Make your Jelly with slices of John-Apples but first fill your Glasses with slices cut round ways and pour in the Jelly to fill up the vacuities let the Jelly be boyled to a good stiffness and when it is ready to take from the Fire put in some juyce of Lemon and Orange if you like it but let them not boyl but let it stand upon the fire a while upon a pretty good heat that the juyces may incorporate well a little Amber-grease added doth very well 254. To make Conserve of Sage Take about a pound of Flowers of Sage fresh blown and beat them in a Mortar afterward put them in a Glass and stop them close and then set them by a warm fire or in the Sun and be sure to stir them once a day at the least and it will keep good a twelve month at the least 255. To make Paste of Cherries Boyl some fair Cherries in water till they come to pap and then strain them through a sieve then boyl some good Pippins unto pap also put a quarter of a pound of the Apple-pap to a pound of the pap of Cherries and mingle them together then dry it and so make it up into paste 256. To make Marmelade of Oranges After you have pared your Oranges very thin let them be boyled in three or four waters even till they grow very tender then take a quarter of a hundred of good Kentish Pippins divide them and take out the Cores boyl them very well to pap or more but let them not lose their colour then pass your
the water of Broom-flowers Distilled and give it in the Morning to the Patient Fasting and it will purge the Evil Humour downward and wasteth and healeth the Kernels without breaking them outwardly 29. To break an Imposthume Take a Lilly-root and an Onion and boyl them in water till they be soft then stamp them and Fry them with Swines grease and lay it to the Imposthume as hot as the Patient may suffer it 30. For biting of a mad dog Stamp large Plantain and lay it to the grieved place and it will cure the sore 31. For the Green-sickness Take the Keys of an Ashen-Tree dryed and beaten to powder and take of red Fennel of red Sage Marjoram and Betony and seeth them in Running water from a pottle to a quart then strain them and drink thereof a good draught with Sugar Morning and Evening Luke-warm 32. For Deafness Take of Wild Mint mortifie it and squeeze it in the hand till it rendreth juice then take it with its juice and put it into the Ear change it often this will help the deafness if the Person hath heard before 33. For the Dropsie Take a Gallon of White-wine and put into it a handful of Roman Wormwood and a good piece of Horse-radish and a good quantity of Broom-Ashes tyed in a Cloath then take a good bunch of Dwarf-Elder beat it in a Morter and strain out the juyce and put into the wine when you will drink it but if the Dwarf-Elder be dry you must steep a good quantity in the Wine Take of this half a pint Morning and Evening 34. For a sprain in the Back or any other Weakness Take a quarter of a pint of good Muscadine a spoonful of Madder Incorporate them well together then give it the Patient to drink for three Mornings together and if need requireth you may use it often in a day this will strengthen the Back exceedingly 35. An excellent Remedy for sore Eyes Take a Gallon of pure Running water and eight drams of white Coperas and as much of fine white Salt mix them together and let it simper half an hour over a slow fire and then strain it for use Catholicon 36. A most excellent Cordial Take half a peck of Ripe Elder-Berries pick them clean and let them stand two or three days in an Earthen pan till they begin to hoar or mould then bruise and strain them and boyl the Liquor till half be consumed then putting a pound of Sugar to every pint of Liquor boyl them to Syrup 37. A Medicine for an Ague Take a quart of the best Ale and boyl it to a pint and let the Party lye down upon a bed and then let the Patient lye down upon a bed and be covered warm when the first fit grudges and let a bason be ready to vomit in 38. Another for an Ague Take a large Nutmeg and slice it and so much Roch-Allom beaten to powder and put them both into one pint of the best Whitewine and incorporate them well together and let the Patient take one half thereof about half an hour before the fit and then walk a pace or use some other Laborious Exercise and when the fit begins to come take the other half and continue Exercise Both these I have known to cure to Admiration 39. For a great Lax or Looseness Take one quart of New Milk and have ready one half pint of distilled Plantain water and set your Milk over the Fire and when your milk by boyling rises up take two or three Spoonfuls as occasion shall be to allay the rising and when it rises again do the like and so in like manner till the Plantain water be all in and then boyling up as before let the Patient drink thereof warmed hot or how else he likes it I never yet have found it fail of Curing 40. For curing of deafness Take herb of Grace and pound it then strain it and take two spoonfuls of the Juyce and put thereto one spoonful of Brandy-wine and when it is well evaporated dip therein a little black wool or fine Lint being first bound with a silk thread and put it into your Ear. 41. For the Scurvy Take half a peck of Sea-scurvy-grass and as much Water-cresses of Dwarf-Elder Roman Wormwood Red-Sage Fumitory Harts-Horn and Liver-wort of each one handful wash the Water-cresses and dry them well the other Herbs must be rubb'd clean and not washed then add one Ounce of Horse-Raddish and a good handful of Madder-Roots beat these with the Herbs and strain the juice well out for the last is best then set it on a quick fire and scum it clean then let it stand till it be setled and when it is quite cold bottle it up and keep it in a cold place you must take four or five spoonfuls with one spoonful of Syrup of Lemons put into it each morning fasting and fast one hour after it 42. An Excellent Remedy to procure Conception Take of Syrup of Mother-wort Syrup of Mugwort half an Ounce of Spirit of Clary two drams of the Root of English Snake-weed in fine powder one dram Purslain-seed Nettle-seed Rochet-seed all in subtle Powder of each two drams Candied Nutmegs Eringo-Roots Satyrion-Roots Preserved Dates Pistachoes Conserve of Succory of each three drams Cinamon Saffron in fine powder of each a scruple Conserve of Vervain Pine-Apple Kernels picked and pilled of each two drams stamp and work all these Ingredients in a Mortar to an Electuary then put it up into Gally-pots and keep it for use Take of this Electuary the quantity of a good Nutmeg in a little Glass full of White-wine in the Morning fasting and at 4 a Clock Afternoon and as much at night going to Bed but be sure do not use violent exercises 43. For a sore breast not broken Take Oyl of Roses Bean-flower the Yolk of an Egg a little Vinegar temper all these together then set it before the fire that it may be a little warm then with a Feather strike it upon the Breast morning and Evening or any time of the day she finds it pricking 44. To heal a Sore breast when broken Boyl Lillies in new Milk and lay it on to break it and when it is broken Tent it with a Mallow-stalk and lay on it a plaister of Mallows boyled in Sheeps Tallow These are to be used if you cannot keep it from breaking 45. For a Consumption Take a pound and half of Pork Fat and Lean and boyl it in water and put in some Oatmeal and boyl it till the heart of the Meal be out then put to it two quarts of Milk and boyl it a quarter of an hour and give the patient a draught in the Morning Afternoon and Evening and now and then some Barley-water 46. For the Falling Sickness Take powder of Harts-horn and drink it with Wine and it helpeth the Falling Evil. 47. For the Tooth-Ach Take Featherfew and stamp it and strain it and drop a drop or two into the
take litharge of Silver half a pound beat it fine and searse it then boyl it with one pint of White-wine Vinegar till one third be consumed ever stirring it with a stick while it boyleth then distil it by a Philter or let it run through a Jelly-bag then keep it in a Glass-Vial and when you will use those waters take a drop of the one and a drop of the other in your hand and it will be like Milk which is called Lac Virginis wash your face or any part of your body therewith it is most precious for the same 16. To take away Sun-burn Take the juice of a Lemmon and a little bay-salt and wash your Face or hands with it and let them dry of themselves and wash them again and you shall find all the Sun-burn gone 17. To make the face very fair Boyl the flowers of Rosemary in White-Wine with the which wash your face also if you drink thereof it will make you have a sweet breath Also to make the face white make Powder of the Root of Serpentine and of Powder of Sepia and mingle them with Rosewater and let it dry and then let it be put to the same water again and dry again do this four or five times and then use to anoint the face therewith 13. To clear the Skin and make it white Take fresh Boars grease and the white of an Egg and stamp them together with a little powder of bayes and therewith anoint the Skin and it will clear the Visage and make it white 16. To take away freckles in the face Anoint your Face with Oyl of Almonds and drink Plantain water or anoint your Visage well and often with hares blood 20. To smooth the Skin Mix Capons grease with a quantity of Sugar and let it stand for a few days close covered and it will turn to a clear Oyl with which anoint your Face 21. To blanch the Face Take the pulp of Lemons and take out the Kernels and put to them a quantity of fine Sugar Distill these and keep the water to wash your Face every Night 22. For Morphew or Scurf of the Face or Skin Take of Brimstone beaten into powder two Ounces mix it with as much black Soap that stinketh and tye the same in linnen cloath and let it hang in a pint of strong Wine-Vinegar or Red-Rose-Vinegar for the space of eight or nine days and therewith wash any kind of Scurf or Morphew either in Face or Body dipping a Cloath in the Vinegar and rubbing it therewith and let it dry of it self Also drink the water of Strawberries distilled or Tincture of Strawberries it certainly killeth Morphew or scurf 23. For taking away Spots in the face after the Small-Fox Mix the juice of Lemons with a little Bay-salt and touch the Spots therewith often-times in a day for it is excellent good 24 A good Ointment for the same Take Oyl of sweet Almonds Oyl of white Lillies of either one ounce Capons grease Goats Tallow of each four drams Litharge of Gold one dram and half Roots of Briony and of Ireos of either one scruple Sugar-Candy white one dram make Powder of all those that may be brought into powder and searse them then put them all in a Mortar together beat them together and in the working put thereto Roses Bean-flower and white Lilly-water of each a good spoonful put in by little and little and so work them together till they become an Oyntment anoint your face and hands with it every Evening and in the Morning wash it away in water boyled with Barley Wheaten-bran and with the seed of Mallows 25. To take away the holes or Pits in the Face by reason of the Small-Pox For helping of this Accident I have tryed many things and the best means I have found is to wash the Face one day with the distilled water of strong Vinegar and the next day with the water wherein Bran and Mallows have been boyled and continue this twenty days or a Month together 26. For the Redness of the Hands or Face after the small-Pox Take Barley Beans Lupines of each one handful bruise them all in a Mortar grosly and boyl them in three pints of water till it grow thick like a Jelly then strain it and anoint the Face and hands 3 or 4 times a day for three or four days together and then wet the Face and hands as often with this water following 27. Another Take Vine-leaves two handfuls Bean-flower dragon Wild Tansie of either one handful Camphire three drams two Calves Feet the pulp of three Lemons a pint of raw Cream shred the Herbs small as also the Lemons and break and cut the Calves Feet small then mix them together and distil it in a Glass still and use it Also the water of May-dew is excellent good for any high Colour or redness in the Face 28. For Pimples in the Face Wash your Face with warm water when you go to bed and let it dry in then take the white of an Egg and put it into a Saucer and set it upon a Chafing-dish of Coals and put it into a piece of Allom beat it together with a spoon till it become thick then make a round Ball and therewith anoint the Face where the Pimples are 29. For Heat and swelling in the Face Boyl the leaves or blossoms of rosemary either in White-wine or fair water and use to wash thy hands and face therewith and it will preserve thee from all such inconveniences and also make both thy face and hands very smooth 30. For a Red Face Take Brimstone that is whole and cinamon of either of them an even proportion by weight beat them into small powder and searse it through a fine cloath 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 till they be well mollified and put to it a little Camphire to the quantity of a Bean and so put the whole Confection in a Glass and use it 31. To take away Pimples Take Wheat-flower mingled with Honey and Vinegar and lay it upon them 32. An Excellent Ointment for an inflamed Face Take an Ounce of the Oyl of Bayes and an Ounce of Quick-Silver and put them in a bladder together with a spoonful of fasting spittle and then rub them well together that none of the Quick-silver be seen take of this Ointment when it is made and anoint the face therewith and it will heal it well and fair Proved true 33. For a rich Face Take three yolks of Eggs raw as much in quantity of fresh butter or Capons grease without salt camphire two penny-worth Red-Rose-water half a pint two Grains of Civet and boyl all these together in a Dish then strain them through a clean Cloath and set it to cool and take the uppermost and use it 34. To make the Skin white and clear Boyl
two ounces of French Barley in three pints of Conduit-water change the water and put in the barley again and do this till your barley do not discolour the Water then boyl the last three pints to a quart then mix half a pint of White-wine therein and when it is cold wring the juyce of two or three good Lemons therein and use it for the Morphew heat of the face and to clear the skin 35. An Excellent Pomatum to clear the Skin Wash Barrows grease or Lard often times in May-dew that hath been clarified in the Sun till it be exceeding white then take Marsh-Mallow-Roots scraping of the out-sides make thin slices of them and mix them set them to macerate in a Balneo and scum it well till it be clarified and will come to rope then strain it and put now and then a spoonful of May-dew therein beating it till it be through cold in often change of May-dew then throw away that dew and put it in a Glass covering it with May-dew and so keep it for your use 36. To take away Spots and Freckles from the Face and Hands The Sap that issueth out of a Birch-Tree in great abundance being opened in March or April and a glass Receiver set under it to receive it This cleanseth the Skin excellently and maketh it very clear being washed therewith This Sap will dissolve Pearl a Secret not known to many 37. To take away Freckles and Morphew Wash your Face in the wane of the Moon with a Sponge Morning and Evening with the distilled water of Elder-Leaves letting it dry in the skin you must Distil your Water in May This I had from a Traveller who hath cured himself thereby 38. To make the Teeth white and Sound Take a quart of Honey and as much Vinegar and half so much White-wine boyl them together and wash your Teeth therewith now and then 39. A Dentifrice to whiten the Teeth Take of Harts-horn and horses Teeth of each 2 ounces Sea-shells common Salt Cypress-Nuts each one ounce burn them together in an Oven and make a powder and work it up with the Mucilage of Gum Tragacanth and rub the Teeth therewith 40. To make the Teeth as white as Ivory Take Rosemary Sage and a little Allom and Honey and boyl them together in fair Running-water and when it is well boyled strain out the fair water and keep it in a Glass and use it sometimes to wash your Mouth and Teeth therewith and it will make them clean Also wash your Teeth with the Decoction of Lady Thistle-Root and it will cleanse and fasten the Teeth and the sore Gums made whole also the Root of Hore-hound drunk or chewed Fasting doth quickly heal the Gums and maketh the Teeth clean Strawberry-leaves also cleanseth the Teeth and gums a sure and tryed Experiment 41. To make the Teeth white Take one drop of the Oyl of Vitriol and wet the Teeth with it and rub them afterward with a course Cloath although this medicine be strong fear it not 42. For a stinking Breath Take two handfuls of Cummin and stamp it to powder and boyl it in Wine and drink the Syrup thereof Morning and Evening for fifteen days and it well help Proved 43. To make Breath sweet Wash your Mouth with the water that the shells of Citrons have been boyled in and you will have a sweet breath 44. To Sweeten the breath Take Butter and the juice of Featherfew and temper them with Honey and take every day a spoonful Also these things sweeten the Breath the Electuary of Aromaticks and the Peel of Citrons 45. To cleanse the Mouth It is good to cleanse the Mouth every Morning by rubbing the Teeth with a Sage-leaf Citron-peels or with powder made with Cloves and Nutmegs forbear all Meats of ill digestion and raw fruits 46. For Running in the Ears Take the juice of Elder and drop it into the Ear of the Party grieved and it cleanseth the matter and the Filth thereof also the juice of Violets used is very good for the Running of the ears 47. For Eyes that are blood-shoot Take the Roots of red Fennel stamp them and wring out the juyce then temper it with Clarified honey and make an Oyntment thereof and anoint the Eyes therewith and it will take away the Redness 48. To make the Hands white Take the Flower of Beans of Lupines of starch-Corn Rice Orice of each six ounces mix them and make a powder with which wash your hands in water 49. A delicate washing-ball Take three ounces of Orice half an ounce of Cypress two ounces of Calamus Aromaticus one ounce of Rose-leaves two ounces of Lavender flowers beat all these together in a Mortar searsing them through a fine searse then scrape some Castle-soap and dissolve it in rose-water mix your powders therewith and beat them in a Mortar then make them up in balls 50. For the Lips chopt Rub them with the Sweat behind yours Ears and this will make them smooth and well coloured 51. To prevent marks of the Small Pox. Boyl Cream to an Oyl and with that anoint the whales with a Feather as soon as they begin to dry and keep the Scabs always moist therewith let your Face be anointed almost every half hour 52. To take away Child-Blains in the hands or feet Boyl half a peck of Oats in a quart of water till it grow dry then anoint your Hands with Pomatum and after they are well Chafed hold them within the Oats as hot as you can endure them covering the Bowl wherein you do your hands with a double cloath to keep in the steam of the Oats do this three or 4 times and it will do You may boyl the same Oats with fresh water 3 or 4 times 53. To take away Pock holes or any Spots in the Face Wet a Cloath in White-Rose-water and set it all Night to freeze in the winter then lay it upon your Face till it be dry also take two or three poppies the reddest you can get and quarter them taking out the Kernel then distil them in a quart of red Cows-Milk and with the water thereof wash your Face 54. An excellent Beauty Water used by the D. of C. Take of white Tartar two drams Camphire one dram Coperas half a dram the whites of three or four Eggs the juice of a couple of Lemons Oyl of Tartar four ounces and as much Plantain-water white Mercury a penny-worth two ounces of bitter Almonds beat all these to powder and mix them with the Oyl and some water and then boyl it upon a gentle fire strain it and so keep it when you use it you must first rub your Face with a Scarlet cloath and at Night wash your Face with it and in the Morning wash it off with Bran and White-wine 55. Against a stinking breath Take a handful of Wood-bine and as much Plantain bruise them very well then take a pint of Eye-salt and as much water with a little Honey and
Allom keep all these waters together in a Glass and wash your Mouth well therewith and hold it in your Mouth and it will destroy all Cankers and cure a stinking breath and preserve the Teeth from rottenness 56. To procure an Excellent Colour and Complexion to the Face used by the C. of S. Take the juice of Hyssop and drink it in a Morning Fasting half a dozen spoonfuls in Ale warm it will procure an Excellent Colour is good for the Eyesight destroyeth Worms and is good for the stomack Liver and Lungs 57. To keep the Teeth white and kill Worms Take a little Salt in a Morning fasting and hold it under your Tongue till it be melted and then rub your Teeth with it 58. To procure Beauty an Excellent Wash Take four ounces of Sublimate and one ounce of Crude-Mercury and beat them together exceeding well in a wooden Mortar and wooden Pestle you must do it at least six or eight hours then with often change of cold water take away the salts from the sublimate change your water twice every day at least and in seven or eight days it will be dulcified and then it is prepared lay it on with Oyl of white Poppy 59. A beauty-water for the Face by madam G. Take Lye that is not too strong and put two peels of Oranges and as much Citron-peel Blossoms of Cammomile Bay-leaves and Maiden-hair of each a handful of Agrimony two or three ounces of barley-straw chopt in pieces a handful as much Fenu-greek a pint of Vine-leaves two or three handfuls of Broom-blossoms put all these into the Lye and mingle them together and so wash the Head therewith put to it a little Cinamon and Myrrh let it stand and wash your Face therewith every evening It is good to wash the Head and to comfort the Brain and Memory 60. Against stink of the Nostrils Take Cloves Ginger and Calamint of each a like quantity boyl them in White-wine and therewith wash the Nose within then put the powder of Piritrum to provoke one to sneeze If there be phlegm in the head you must first purge the Head with Pills of Colchie or of Hiera picra Or if the stink of the Nose come from the Stomach Purge first 61. To make the Hands white To make the Hands white and soft take Daffodil in clean water till it grow thick and put thereto powder of Cantarium and stir them together then put thereto raw Eggs and stir them well together and with this ointment anoint your hands and within three or four days using thereof they will be white and clear 62. A sweet water for the Hands Take of the Oyl of Cloves Mace or Nutmegs three or four drops only and mingle it with a pint of fair water stirring them a pretty while together in a glass having a narrow mouth till they are well mingled together and wash your hands therewith and it will be very sweet water and will cleanse and whiten the hands very much 63. For Heat and Worms in the Hands Bruise a little Chick-weed and boyl it in Running water till half be wasted away and wash your hands in it as hot as you can suffer it for the space of six days and it will drive away the Heat or Worms in the Hands 94. To make the Nails grow Take wheat-flower and mingle it with Honey and lay it to the Nails and it will help them 65. For Nails that fall of Take powder of Agrimony and lay it on the place where the Nail was and it will take away the aking and make the Nails grow 66. For cloven Nails Mingle Turpentine and Wax together and lay it on the Nail and as it groweth cut it away and it will heal 67. For Nails that are rent from the flesp Take some Violets and stamp them and fry them with Virgins wax and Frankincense and make a plaister and lay it to the Nail and it will be whole 68 Another Anoint your fingers with the powder of brimstone Arsnick and Vinegar and in a short time you shall find great ease 69. For Stench under the Arm-holes First pluck away the Hairs of the Arm-holes and wash them with White-wine and rose-Rose-water wherein you have first boyled Cassia Lignum and use it three or four times 70. For the Yellow Jaundies Take the juice of Wormwood and Sorrel or else make them in Syrup and use to drink it in the Morning 71. To take away Warts from the Hands or Face Take Purslain and rub it on the Warts and it maketh them fall away also the juice of the Roots of Rushes applyed healeth them 72. To smooth the Skin and take away Morphew and freckles Anoint the Face with the blood of a Hare or Bull and this will take away Morphew and Freckles and smooth the Skin A Supplement of some Rare Beautifying Waters Oyls Ointments and Powders 1. A Beauty Water TAke of Bean-flowers six handfuls Lemon-water one pint Lilly-Roots eight ounces Bean flower a pound Gum-Arabick and Tragacanth of each one ounce distill all these together and wash the face therewith 2. Another by an Approved Author Take of distilled Turpentine 2 pound Frankincense three ounces Mastick Dragons-blood of each half an ounce powder them and mix them with Turpentine-water and distil them again then take of fresh Hogs grease melted one pound Cloves 2 Drams three Nutmegs Gold one dram Silver two drams powder them finely and distil them in an Alembick 3. To take away Freckles and Scars in the Face Take of Aqua vitae four times Distilled three parts the tops of Rosemary flowers two parts steep them together a day and a night in a Vessel well stopt then Distil them 4. To make the Face fresh and Ruddy Use the shavings of Brazeel-Wood dissolved in Rose-water with a little Camphire added thereto and you will find it very effectual to make a good Colour and Complexion 5. To make the Face youthful Take two Calves-feet River-water nine quarts boyl them till one half be wasted then add one pound of Rice the crumb of a penny Loaf softned in Milk fresh Butter whites of Eggs with their shells mix them all and boyl them and Distil all the water from them to which add at last Camphire and Sugar each a little and it will be excellent 6. A Water to whiten the Skin and take away Sun-burn Take of Rain water the juyce of â—unripe Gripes each a like quantity boyl them together till one half be consumed then whilst it boyls add so much juice of Lemons as was boyled away before when it is boyled then take it off and add four whites of Eggs after it is cold and keep it for your use 7. To clear the face and Skin Take of Lilly-roots roasted under the Ashes one pound bruise them in a Mortar to which add sugar-Candy three ounces make an Oyntment to apply to the face 8. To take away Ring-worms in the face Take of Vinegar of Squills two ounces Aloes the juice of
dish of Butter and Eggs. 2. A barrel of Oysters 3. A Pike boyled 4. A stewed Carp 5. An Eel-pye 6. A Pole of Ling. 7. A dish of green fish buttered with Eggs. 8. A dish of stewed Oysters 9. A Spinage Sallet boyled 10. A dish of Soles 11. A Joll of fresh Salmon 12. A dish of Smelts fry'd Second Course 1. A Couple of Lobsters 2. A roasted Spithcock 3. A dish of Anchovies 4. Fresh Cod. 5. A Bream roasted 6. A dish of Trouts 7. A dish of Place boyled 8. A dish of Perches 9. A Carp farced 10. A Potato-Pye 11. A dish of Prawns buttered 12. Tenches with short broth 13. A dish of Turbut 14. A dish of Eel-pouts 15. A Sturgeon with short broth 16. A dish of Tarts and Custards A Bill of Fare for a Gentlemans House about Candlemas 1. A Pottage with a Hen. 2. A Catham Pudding 3. A Fricacie of Chickens 4. A Leg of Mutton with a sallet Garnish your dishes with Barberries Second Course 1. A Chine of Mutton 2. A Chine of Veal 3. A Lark pye 4. A Couple of Pullets one Larded Garnished with Orange slices Third Course 1. A dish of Woodcocks 2. A couple of Rabbits 3. A dish of Asparagus 4. A Westphalia Gammon Last Course 1. Two Orange-Tarts one with Herbs 2. A bacon-Tart 3. An Apple-Tart 4. A dish of bon-Chriten-Pears 5. A dish of Pippins 6. A dish of Pearmains A Banquet for the same season 1. A dish of Apricocks 2. A dish of Marmalade of Pippins 3. A dish of preserved Cherries 4. A whole red Quince 5. A dish of dryed sweet-meat Reader I Have here presented to thee the order of a Feast and a Bill of Fare which was taken out of the Records of the Tower I have done it the rather that thou maist see what Liberality and Hospitality there was in Antient times amongst our Progenitors like this to Solomons Royal House keeping yet he was one that was endued with wisdom from above by which liberality his Subjects were made rich so that silver was as plenty as Stones in the streets of Jerusalem and there was Peace in all his dayes According to his Judgment from his inspired Wisdom so was his Practice and so was his Declaration for food and raiment is all the Portion that man hath in this life Thus hoping to see Liberality flourish amongst us once more as in old time I remain thine B. H. A great FEAST made by George Nevil Chancellour of England and Arch-Bishop of York in the days of EDVVARD the Fourth 1468. 0300 QUARTERS of Wheat 0300 Tun of Ale 0100 Tun of Wine 0001 Pipe of Ipocras 0104 Oxen 0006 Wild Bulls 1000 Muttons 0304 Veals 0304 Porks 0400 Swines 3000 Geese 1000 Capon 3000 Piggs 0400 Plovers 0100 Dozen of Quails 0200 Dozen of Fowls called Rees 0400 Peacocks 0400 Mallards and Teals 0234 Cranes 0204 Kidds 3000 Chickens 4000 Pidgeons 4000 Coneys 0200 Bullers 9400 Heronshaws 0200 Pheasants 0500 Partridges 0400 Woodcocks 0100 Curlews 1000 Egrites 0504 Stags Bucks and Roes 0103 Pasties of Venison cold 0508 Pikes and Breams 6000 Dishes of Jelly 0103 Cold Tarts 3000 Cold Custards 1500 Hot Venison Pasties 3000 Hot Custards 0013 Porrosses and seals Besides abundance of Sweet-meats The great Officers Earl of Warwick Steward Earl of Northumberland Treasurer L. Hastings Cup bearer Lord Willowby Carver Lord John of Buckingham Controuler Sir Richard Stanwig Surveyor Sir William Worlly Marshall of the Hall Eight Knights of the Hall Eighty Esq of the Hall Two other Surveyors of the Hall Sir John Malbiury Pantler Two Esquires Keepers of the Cubbard Sir John Pracenock Supervisor of the Hall Estates sitting in the Hall At the High Table The Archbishop in his State on his Right-hand the Bishops of London Durham and Elie. On his Left-hand the Duke of Suffolk the Earls of Oxford and Worcester At the second Table The Abbots of Saint Maries The Doctors of Halls of Rivones The Queresters of Rivones The Prownes of Durham of Girglen and of Berlenton of Giserow and others the number of eighteen At the third Table The Deans of York the Lords of Cornwel York Durham with forty eight Knights At the fourth Table The Deans of Durham and of Saint Ambroses all the Prebends of the Minster At the fifth Table The Mayors of York and Calice and all the Aldermen At the sixth Table The Judges of the Land four Barons of Exchequer and 26 Counsellors At the last Table Sixty nine Knights wearing the Kings badges and his Arms. Estates sitting in the chief Chamber At the first Table The Duke of Glocester the Kings Brother and upon his Right hand the Duke of Suffolk and upon his left hand the Countess of Westmorland and Northumberland and two of the E. of Warwicks daughters At the second Table The Barons of Greystock with 3 other Barons At the third Table Eighteen Gentlemen of the said Lands Estates sitting in the second Chamber At the first Table The elder Dutchess of Suffolk the Countess of Warwick and Oxford the Ladies Hastings and Barwick At the second Table The Earls of Northumberland and Westmorland the Lords of Fitshugh only with two Barons At the third Table Fourteen Gentlemen and 14 Gentlewomen of quality In the low Hall Four hundred and 12 of the Nobility with double service In the Gallery 0200 Noble mens servants with their servants 2162 1100 Inferiour Officers with their servants 1500 Other meaner servants of all Offices 0062 Cooks FINIS The Table to the Art of Preserving Conserving and Candying A. ALmond Butter 4 Almond Caudle 38 Almond Milk 6 Angelets to make 9 Angellica Roots Preserved 18 Angelica water 13 Apricock Cakes 27 Apricocks preserved 6 Aqua Composita 21 Aqua mirabilis 7 Artichoak bottoms pickled 63. 30 Artichoaks to pickle 51 Artificial Claret-wine 22 Artificial Malmsey 22 Artificial Oranges 47 Artificial Walnuts 44 B Banbury Cakes 31 Barberries candyed 44 Barberries preserved 42 Barley water 20 Baum water 21 Bisket cakes to make 27 Black cherry wine 44 Bragget to make 65 Broom buds to pickle 21 Burrage Flowers to candy 27 Dr. Burges Plague water 23 C. Cakes of Lemon 44 Capon Water 45 Caraway Cake 49 Candying Pears c. 3 Caudle of great virtue 37 Cherries to candy 39 Cherries dry'd in the Sun 12 Cherries Preserved 2 Cherry wine 7 Cherries to dry 23. 12 Chesnuts kept all the Year 43 China broth 46 Chips of Quinces 54 Crystal Jelly 26 Cinamon sugar 41 Cinamon water 2 Clove-gilly-flowers to pickle 40 Comfortable Syrup 38 Comfits of all sorts 60 Conserve of Barberries 1 Conserve of Burrage flowers 25 Conserve of Bugloss flowers 54 Conserve of Damsons 10 Conserves of Oranges 16 3 Conserve of Pruans 26 Conserve of Quinces 11 Conserve of Roses 1 Conserve of Rosemary 13 Conserve of Strawberries 25 Conserve of sage 62 Conserve to strengthen the back 20 Conserve for Tarts all the Year 28 Cock-Ale to make 49 Cordial strengthening broth 42 Cream of Apricocks 42 Cream of Codlins 46 Cream of
bottom of the Dish part of a penny-loaf and stick therein a branch of Rosemary or Bays and fill your Tree with the said Snow to serve it up 215. To make Hydromel Take eighteen quarts of Spring-water and one quart of Honey when the water is warm put the Honey into it when it boyls up scum it very well even as long as any scum will rise then put in one Race of Ginger sliced in thin slices four Cloves and a little sprig of green Rosemary boyl all together an hour then set it to cool till it be blood-warm and then put to it a spoonful of Ale-Yeast when it is work'd up put it into a Vessel of a fit size and after two or three days Bottle it up you may drink it in six weeks or two Months 216. To make a whipt Syllabub Take the whites of two Eggs and a pint of cream with 6 spoonfuls of Sack and as much Sugar as will sweeten it then take a Birchen-Rod and whip it as it riseth in the Froth scum it and put it into the Syllabub-pot so continue it with whipping and scuming till your Syllabub-pot be full 217. To make Marmalade of Cherries Take four pound of the best Kentish Cherries before they be stoned to one pound of pure Loaf Sugar which beat into small powder stone the Cherries and put them into a preserving-pan over a gentle Fire that they may not boyl but dissolve much into Liquor Take away with the spoon much of the thin Liquor leaving the Cherries moist enough but not swimming in clean Liquor then put to them half your Sugar and boyl it up quick and scum away the froth that riseth when it is well incorporated and clear strew in a little more of the Sugar and continue so by little and little till you have put in all your Sugar which will make the Colour the fairer when they are boyled enough take them off and bruise them with the back of a spoon and when they are cold put them up in dots 218. To make a Flomery Caudle When Flomery is made and cold you may make a pleasant and wholsome Caudle of it by taking some lumps and spoonfuls of it and boyl it with Ale and White-wine then sweeten it to your taste with Sugar There will remain in the Caudle some lumps of the congealed Flomery which are not ingrateful 219. To preserve Fruit all the Year Put the fruit into a fit case of Tin and soder it together so that no Air can get in then lay it at the bottom of a cold Well in Running water 220. To make a most rich Cordial Take Conserve of red Roses Conserve of Orange Flowers of each one ounce Confect Hyacinthi Bezoardick Theriacal Powder of each two Drams Confection of Alkermes one dram of powder of Gold one scruple mix all these well together in the form of an Opiate and if the composition be too dry add to it some Syrup of red Currans as much as is needful take of this Composition every Morning the quantity of a Nut. 221. To pickle red and white Currans Take Vinegar and White-wine with so much Sugar as will make it pretty sweet then take your Red and White Currans being not fully ripe and give them one walm so cover them over with the said pickle keeping them always under Liquor 222. To make red Currans Cream Bruise your Currans with some boyled Cream then strain them through your strainer or sieve and put the liquid substance thereof to the said Cream being almost cold and it will be a pure red so serve it up 223. To preserve Medlers Take the weight of them in Sugar adding to every pound thereof a pint and a half of fair water let them be scalded therein till their skin will come off then take them out of the Water and stone them at the Head then add your sugar to the water and boyl them together then strain it and put your Medlers therein and let them boyl a pace till it be thick take them from the Fire and keep them for use 225. To make White Mead. Take six Gallons of water and put in six quarts of Honey stirring it till the Honey be throughly melted then set it over the Fire and when it is ready to boyl scum it very clean then put in a quarter of an ounce of Mace and as much Ginger half an ounce of Nutmegs sweet Marjoram broad Thyme and sweet-Bryar of all together a handful and boyl them therein then set it by till it be throughly cold and then barrel it up and keep it till it be ripe 226. To make Naples-Bisket Take of the same stuff the Mackroons are made of and put to it an Ounce of Pine-Apple seeds in a quarter of a pound of stuff for that is all the difference between the Mackroons and the Naples-Bisket 227. To make Chips of Quinces Scald them very well and then slice them into a Dish and pour a Candy Syrup to them scalding hot and let them stand all night then lay them on Plates and searce sugar on them and turn them every day and scrape more sugar on them till they be dry If you would have them look clear heat them in Syrup but not to boyl 228. To make Lozenges of Roses Boyl Sugar to a height till it is Sugar again then beat your Roses fine and moisten them with the juyce of Lemons and put them into it let it not boyl after the Roses are in but pour it upon a Pye-plate and cut it into what form you please 229. To make Conserve of Bugloss-Flowers Pick them as you do Burrage-Flowers weigh them and to every ounce add two ounces of loaf-Sugar and one of Sugar-Candy beat them together till they become very fine then set it on the Fire to dissolve the Sugar and when it is so done and the conserve hot put it into your Glasses or Gally-pots for your Use all the Year 230. To pickle Lemon and Orange-peel Boyl them with Vinegar and Sugar and put them up into the same pickle you must observe to cut them into small thongs the length of half the Peel of your Lemon being pared it is a handsome Savoury Winter Sallet boyl them first in water before you boyl them in Sugar 231. To make Goose-berry-Paste Take Gooseberries and cut them one by one and wring away the juyce till you have got enough for your turn boyl your juyce alone to make it somewhat thicker then take as much fine Sugar as your juyce will sharpen dry it and then beat it again then take as much Gum dragon steeped in Rose-water as will serve then beat it into a Paste in a Marble-Mortar then take it up and print it in your Moulds and dry it in your stove when it is dry box it up for your use all the Year 232. To make Suckets of Lettuce-stalks Take Lettuce stalks and peel away the outside then parboyl them in fair water and let them stand all night dry