To kill worms Take Aloe succatrina 2 ounces let it stand in a quart of Malmsey eight hours drink it morning and evening For a hot Rheum in the Head. Take rose-Rose-water Vinegar and sallet-oyl mix them well together and lay it to the head warm For a Lask Take the nether jaw of a Pike beat it to powder and drink it For an Itch or any scurf of the body Take Elecampane roots or leaves stamp them and fry them with fresh Grease strain it into a dish and annoint the Patient For one that is bruised with a fall Take Horse-dung and sheeps-suet boyl them together and apply it to the same place being laid upon a cloth For the Emeroides Take Hops and Vinegar fry them together and put it into a little bag and lay it as hot as it may be endured to the Fundament divers bags one after another and let one continue at it For one that is burned with Gun-powder or otherwise Take one handful of Groundsel twelve heads of Housleek one pint of Goose dung as much Chickens dung of the newest that may be gotten stamp the Herbs as small as you can then put the dung into a mortar temper them together with a pottle of Bores grease labour them together half an hour and strain it through a Canvas bag with a cleft stick into an earthen pan and use it when need requireth it will last two year To heal a prick with a Nail or Thorn. Take two handfuls of Celendine as much Orpen cut it small and boyl it with oyl Olive and unwrought Wax then strain it and use it To stop the bleeding of a cut or wound Take Hop stamp it and put it into the wound if Hop will not do it then put to it Vinegar with the Hop For a Scald Take the leaves of ground Ivy three handful Housleek one handful wash them and stamp them in a stone Mortar very small and as you stamp them put in a pint of cream by little and little then strain it and put it in a pot with a feather take of this and annoint the scalded place and then wet a linnen cloth in the same ointment and lay it on the place and over that rowl other clothes An Ointment for a Tetter Take Sal armoniack one ounce beat it into fine powder then mix it with sope and fresh grease of each two ounces make an ointment and annoint the place For the singing in the Head. Take one Onion cut out the core and fill that place with the powder of Cummin and the juice of Rue set on the top again and roast the Onion in embers then put away the outside and put it in a cloth wring out the juice take black wooll and dip it in put this into thine ear where the singing is and if it be on both sides then serve one after another A Drink for one that is weak and misdoubting a Consumption Take 3 handfuls of Rosemary bruise it a little and close it in paste bake it in an Oven until it be well dried then cut the paste and take forth the Rosemary infuse it in 2 quarts of Claret wine with two ounces of good Treacle 1 ounce of Nutmegs of Cinnamon and Ginger of each half an ounce bruised let them stand infused 2 nights and one day then distil it in a Limbeck drink hereof one spoonful or two next your heart A Drink for the Plague Take red Sage Herb-grace Elder leaves red Brier leaves of each one handful stamp them and strain them with a quart of White-wine and then put to it Aqua vitae and Ginger drink hereof every morning one spoonful nine mornings together and it will preserve you For a bruise or stitch Take the kernels of Walnuts and small Nuts Figs Rue of each one handful white Salt the quantity of one Walnut one race of Ginger one spoonful of Honey beat them all together very fine and eat of it three or four times every day make a plaister of it and lay it to the place grieved A Drink for one that hath a Rupture Take Comfrey one good handful wild Daisie roots as much and the like of knotted grass stamp all these together and strain it with Malmsey and give it to the Patient to drink morning and evening 9 days blood warm if it be a man that hath been long so he must lie nine days upon his back and stir as little as he can If he be a child he must be kept so much lying as you may for nine days if you think the drink too strong for the child give it him but 5 days in Malmsey and the rest in stale Ale have care that the party have a good Truss and keep him trussed one whole year at the least A Plaister for a Rupture Take the juice of Comfrey wild Daisie-roots and knotted grass of each a like quantity fresh butter and unwrought Wax of each a like quantity clarifie them severally then take of the roots of Comfrey dry it and make powder of it take the powder of Annise-seed and Cummin-seed but twice as much Cummin-seed as Annise boyl these powders in the Butter and unwrought Wax on a soft fire a good while then put in your juice let it boyl a walm or two so take it from the fire stir it altogether till it be cold take hereof and spread it and lay it to his Cods as hot as he can suffer it and use this till he be whole this plaister is most excellent for a Child that is burst at the Navel GRATIOSA CURA A Water for a Cut or a Sore Take Honey-suckles the knots nipt off flowers of Celendine flowers of red Sage of each three spoonfuls Five-finger Comfrey such as is to knit bones Daisies with the roots thereon Ladder of Heaven blossoms of Rosemary Setwel Herb-grace Smallage red Roses with the knots on or else red Rose cakes Adders-tongue of each of these one handful seeth all together in six gallons of water that runneth towards the East until two gallons be sod in then strain them and put to the water 3 quarts of English Honey one pound of Roch-allum one pennyworth of madder one penny-worth of long Pepper seeth all together until one gallon be consumed then cleanse the water For the Wind Colick Take the flowers of Walnuts and dry them to powder and take of them in your Ale or Beer or in your broth as you like best and it will help you To make a soveraign Oyl of a Fox for the nummed Palsie Take a Fox new killed cased and bowelled then put into the body of Dill Mugwort Cammomil Camepites Southernwood red Sage Oliganum Hop Staecad Rosemary Costmary Cowslip flowers Balm Bettony sweet Marjorum of each a good handful chop them small and put thereto of the best Oyl of Castor Dill and Cammomil of each 4 ounces mix the herbs and oyls together and strow over them Aphronium a good handful put them all into the Fox and sew up his belly
a six-penny weight of this powder at a time in the morning fasting and drink not after it one hour For the Cholick and Stone Take 1 handful of Fili Pendula of Rosemary of Saxifrage of Ivy growing on the wall of Harts-tongue of Thyme of Parsley of Scabious of each 4 handfuls of Marigolds one handful of Marjorum 3 handfuls of brown Fennel of Londebeese of Spernits of Borrage of each 2 handfuls of Maiden-hair 3 handfuls still all these in May keep it in a Glass till you have need of it then take of it five spoonfuls and three of White-wine and of clean powder of Ginger half a spoonful put these together and warm it lukewarm and let the Patient drink it in the morning 2 hours before he rise out of his bed let him lay more clothes upon him for it will provoke him to sweat after the sweat is gone let him rise and walk whither he will. A good water to drink with wine or without to cool Choler Take Borrage roots and Succory roots of each two wash and scrape them fair and clean and take out their cores then take an earthen pot of two gallons fill it with fair spring water set it on a fire of Charcoal put the roots in it and 8 pennyworth of Cinnamon when it beginneth to seeth put into it 4 ounces of fine sugar and let it seeth half an hour then take it off let it cool and drink thereof at your pleasure How to make Aqua Composita for the Cholick and Stone Take strong Ale one month old as many gallons as your pot will hold and for every gallon take two ounces of Liquorish and as much Annise seeds and of these Herbs following two handfuls of each to every gallon of Birch leaves Burnet Pasphere Pellitory of the wall Watercresses Saxifrage Grumwell seeds Filipendula Pennyroyal Fennel half a root of Elecampane of Haws of Hips of Berries of Brambles and Barberries of each half a pint still them as you do other Aqua vitae A Medicine for the Cholick passion Take the smooth leaves of Holly dry them and make them into powder of Grumwell seed and Box seed of each a little quantity let the Patient drink thereof How to take away the servent shaking and burning of an Ague Take of the rind of the Wilding-tree with the leaves in Summer of each half a handful as much Bettony 3 crops of Rosemary seeth them in a quart of posset-Ale to a pint and let the sick drink of this as hot as he can and so within 3 times it will ease him For the hardness and stiffness of the Sinews Take 12 fledg'd Swallows out of the nest kill them beat them feathers and all in a Mortar with Thyme Rosemary and Hop then seeth them with May butter a good while then strain them through a strainer as hard as you can and it will be an Ointment take the strings that grow out of the Strawberries and beat them amongst the rest How to stay the Flux Take white Starch made of wheat 2 or 3 spoonfuls and take also new Milk from the Cow stir these together and let them be warmed a little and give it to the party grieved in manner of a Glister a present remedy An approved Medicine for the Plague called the Philosophers Egg It is a most excellent preservative against all poysons or dangerous Diseases that draw towards the Heart Take a new laid Egg and break a hole so broad as you may take out the white clean from the yolk then take one ounce of Saffron and mingle it with the yolk but be careful you break not the shell then cover it with another piece of shell so close as is possible then take an earthen pot with a close cover with warm embers so that it shall not be buried and as those embers do cool so put in more hot and do so for the space of two days until you think it be dry for proof whereof you shall put in a pen and if it come out dry it is well then take the Egg and wipe it very clean then pare the shell from the Saffron and set it before the fire and let it be warm then beat it in a Mortar very fine and put it by it self then take as much white Mustard-seed as the Egg and Saffron and grind it as small as meal then searce it through a fine Boulter that you may save the quantity of the Egg so searced then take a quarter of an ounce of Dittany roots as much Tormentil of Nuces Vomicae one dram let them be dried by the fire as aforesaid then stamp these 3 last severally very fine in a Mortar then mix them 3 well together after that take as a thing most needful the root of Angelica and Pimpernel of each the weight of six-pence make them to powder and mix them with the rest then compound therewith five or six scruples of Unicorns horn or for want thereof Harts horn and take as much weight as all these fine powders come to of fine Treacle and stamp it with the powders in a Mortar until it be well mixt and hang to the pestle and then it is perfectly made then put the Electuary in a stone pot well nealed and so it will continue 20 or 30 years and the longer the better How to use this Electuary First when one is infected with the pestilence let him take so soon as he can or ever the disease infect the heart one crown weight in Gold of this Electuary and so much of fine Treacle if it be for a man but if it shall be for a woman or child take less and let them be well mixed together and if the disease come with cold give him the Electuary with half a pint of White-wine warm well mixed together but if it come with heat then give it him with Plantain Water or Well water and Vinegar mixt together and when he hath drunk the same let him go to his naked bed and put off his shirt and cover him warm but let his bed be well warmed first a hot double sheet wrapped about him and so let him sweat 7 8 or 10 hours as he is able to endure for the more he doth sweat the better because the disease fadeth away with the sweat but if he cannot sweat then heat 2 or 3 Bricks or Tiles and wrap them in moist clothes wet with water and salt and lay them by his sides in the bed and they will cause him to sweat and as he sweateth let it be wiped from his body with dry hot clothes being conveyed into the bed and his sweat being ended shift him into a warm bed with a warm shift all fresh new clothes using him very warily for taking of cold and let his clothes that he did sweat in be well aired and washed for they be infectious and let the keepers of the sick beware of the breath or air of the party in the time of his
it through a fine cloth upon a sheet of white paper to the quantity of an ounce or more and so by even proportions in weight mingle them together in clean clarified Capons grease and temper them well together until they be well mollified and then put in them a little Camphire to the quantity of a bean and so put the whole confection in a glass For a young Child to make Water Boyl Organy in fair water and lay it warm to the childs Navel A Medicine for the falling of the Vvula into the throat Take a red Colwort leaf whereof cut away the middle rind then put the leaf into a paper and let it be burnt in hot Embers or Ashes then take the leaf out and lay it hot on the crown of the bare head and it will draw it up into his place and rid you of your pain A Medicine for the heat of the soles of the feet that cometh by them or blood Take a quantity of Snails of the Garden and boyl them in stale Urine then let the Patient bathe and set his feet therein and using that often he shall be cured Gascon's own Powder Take of powder of Pearl of red Corral of Crabs eyes of Harts horn and white Amber of each one ounce beat them into fine powder and searce them then take so much of the black toes of the Crabs claws as of all the rest of the powders for that is the chief worker beat them and searce them finely as you do the rest then weigh them severally and take as much of the toes as you do of all the rest of the five powders and mingle them well together and make them up in balls with jelly of Harts-horn whereinto put or infuse a small quantity of Saffron to give them colour then let them lie till they be dry and fully hard and keep them for your use The Crabs are to be gotten in May or September before they be boyled The dose is 10 or 12 grains in Dragon-water Carduus water or some other cordial water The Apothecaries in their composition of it use to put in a dram of good Oriental Bezar to the other powders as you may see in the prescription following This is thought to be the true composition invented by Gascon and that the Bezar Musk and Ambergreece were added after by some for curiosity and that the former will work without them as effectually as with them The Apothecaries Gascon Powder with the use Take of Pearls white Amber Harts-horn eyes of Crabs and white Corral of each half an ounce of black thighs of Crabs calcined two ounces to every ounce of this powder put in a dram of Oriental Bezar reduce them all into very fine powder and searce them and with Harts-horn jelly with a little Saffron put therein make it up into a paste and make therewith Lozenges or Trochisces for your use You must get your Crabs for this powder about May or in September before they shall be boyled when you have made them let them dry and grow hard in a dry air neither by fire nor Sun. Their dose is ten or twelve grains as before prescribed in the former page The Powder prescribed by the Doctors in their last London Dispensatory 1650. called the Powder of Crabs claws Take the prepared Pearls eyes or stones of Crabs of red Coral or white Amber of Harts-horn of Oriental Bezar-stone of each half an ounce of the power of the black tops of the Crabs claws to the weight of all the former make them all into powder according to Art and with jelly made with the skin or casting of our Vipers make it up into small Tablets or Trochisces which you must warily â—ry as before prescribed and reserve for your use The Countess of Kents Powder good against all malignant and Pestilent Diseases French Pox Small Pox Measels Plague Pestilence malignant or scarlet Fevers good against Melancholy decoction of Spirits twenty or thirty grains thereof being exhibited in a little warm Sack or Harts-horn Jelly to a man and half as much or twelve grains to a child Take of the Magistery of Pearls of Crabs eyes prepared of white Amber prepared Harts-horn Magistery of white Coral of Lapis Contra Yarvam of each a like quantity to these powders infused put of the black tops of the great claws of Crabs the full weight of the rest beat these all into very fine powder and searce them through a fine Lawn searce to every ounce of this powder add a dram of true Oriental Bezar make all these up into a lump or mass with the jelly of Harts-horn and colour it with Saffron putting thereto a scruple of Ambergreece and a little Musk also finely powdered and dry them made up into small Trochisces neither by fire nor Sun but by a dry air and you may give to a man twenty grains of it and to a child twelve grains The Virtue of a Root called Contra Yerva being made into a fine Powder 1. It withstands the Plague being taken in treacle-Treacle-water 2. It is good in all Pestilent diseases taken in posset drink with Saffron 3. It is good against a Fever taken in Carduus water 4. It is a great Antidote against all Poysons taken in Sallet oyl 5. It doth cure the bitting of a mad Dog drunk in Rose Vinegar and then drink nothing else but spring water during the cure 6. It causeth a speedy delivery given in Balm-water Bettony water or in burnt wine 7. It doth take away the after-throws given in the same liquors 8. It is good Cordial in all fits of the Mother given in Rue-water 9. It is very soveraign in swouning fits given in Sack or Borrage water 10. It is very powerful to withstand all melancholy given in Sack. 11. It doth help Convulsions in Children given in spring water 12. It helpeth the Worms given in Goats milk 13. It is good for a short breath given in Rue-water 14. It helpeth the Head-pain given in Rue-water or Rosemary-water 15. It helpeth the yellow Jaundise given in Celendine water 16. It is very powerful in the Palsie given in Sage-water 17. It is a good Antidote against the Gout given in Sage-water 18. It withstandeth the growing of the Stone in the Reins given in Rhenish wine 19. It causeth a good and quiet sleep taken in White-wine 20. It is a great preserver of Health and means of long life taken sometimes in Mede 21. It may be used as a Treacle or Bezar against Surfeits 22. It is a general good upon all occasions and may be given at all times when you do not know what the disease is in any of the aforesaid liquors The Dose for a man or woman is from one scruple to two scruples and to a boy or girl twelve or fourteen grains in convenient liquors THE EPISTLE Friend BEing given to understand that you were Reprinting the Countess of Kents Manual I thought good to communicate unto you for the more accomplishment of your
them in a strong glass pour the distilled waters upon them and three pints of the best French white wine that can be had shake it every day 3 or 4 times long together for a month and then you may use it remember to keep it very close stopt This is verbatim as it was had from the Lord Kelley A Medicine very good for the Dropsie or the Scurvy and to clear the Blood. Take 4 gallons of Ale drawn from the tap into an earthen Stand when the Ale is two days old then you must put in of Brooklime of Water-cresses of Water-mints with red stalks of each four handfuls half a peck of Scurvy-grass let all these be clean picked and washed and dried with a cloth and shred with a knife and then put into a bag then put in the Ale and stop it close so that it have no vent stop it with Riâ— Paste the best Scurvy-grass groweth by the water side it must be 7 days after the things be in before you drink it Take two quarts of water and put in 4 ounces of Guiacum two ounces of Sarsaparilla one ounce of Saxifrage put it into a pipkin and infuse it upon the embers for 12 hours and then strain it and put it into the Ale assoon as it hath done working this being added makes the more Caudle For sore Eyes Take half a pint of red Rose-water put therein 4 penny-worth of Aloe succotrina as much Bolearmoniack in quantity let this lie 24 hours in steep then wash your eyes with it evenings and mornings with a Feather and it will help them A Sirrup to strengthen the stomach and the brain and to make a sweet breath Take Rinds while they be new one pound of running water the value of 5 wine pints then seeth it unto 3 pints then strain it and with one pound of Sugar seeth it to a syrrup and when you take it from the fire put to it four grains of Musk. For the burning in the back Take the juice of Plantain and Womans milk being of a Woman with Child put thereto a spoonful of Rose-water and wet a fine cloth in the same and so lay it to your Back where the heat is A very good Medicine to stay the Vomiting Take of Spear-Mints Worm-wood and red Rose leaves dried of each half a handful of Rye-bread grated a good handful boyl all these in red rose-Rose-water and Vinegar till they be somewhat tender then put it into a linnen cloth and lay it to the stomach as hot as you can endure it heating it 2 or 3 times a day with such as it was boyled in For weakness in the Back Take Nep and Clary and the Marrow of an Oxes back chop them very small then take the yolks of 2 or 3 Eggs and strain them all together then fry them use this 6 or 7 times together and after it drink a good draught of Bastard or Muscadine To make a Cap for the pain and coldness of the Head. Take of Storax and Benjamine of both some 12 penny-worth and bruise it then quilt it in a brown paper and wear it behind on your head To make pectoral Rouls for a Cold. Take 4 ounces of Sugar finely beaten and half an ounce of fearced Liquorish 2 grains of Musk and the weight of two pence of the syrrup of Liquorish and so beat it up to a perfect paste with a little syrrup of Hore-hound and a little Gum-dragon being steeped in Rose-water then roul them in small Rouls and dry them and so you may keep them all the year For the Running of the Reins Take the pith of an Oxe that goeth down the back a pint of red Wine and strain them together through a cloth then boyl them a little with a good quantity of Cinnamon and a Nutmeg and a large Mace a quantity of Ambergreece drink this first and last daily For Sun-burn Take the juice of a Lemmon and a little Bay-salt and wash your hands with it and let them dry of themselves wash them again and you shall find all the spots and stains gone For a Pin and Web and redness in the Eye Take a pint of white Roseâ—water half a pint of White-winâ— as much of Lapis Calaminaris as Walnut bruised put all these in glass and set them in the Sun oâ— week and shake the glass everâ— day then take it out of the Sun and use it as you shall need A special Medicine to preserve the Sight Take of brown Fennel Honey suckles of the hedge of wild Dalâ— sie-roots picked and washed anâ— dried of Peal-wort of Eye-brighâ— of red Roses the white clippeâ— away of each of these a handfuâ— dry gathered then steep all thesâ— herbs in a quart or 3 pints of thâ— best White-wine in an earthenâ—pot and so let it lie in steep 2 or â— days close covered stirring it â— times a day and so still it with â— gentle fire making two distilâ—lings and so keep it for your useâ— A proved Medicine for the Yellow Jaundies Take a pint of Muscadine a pretty quantity of the inner bark of a Barbery tree 3 spoonfuls of the greenest goose dung you can get and take away all the white spots of it lay them in steep all night on the morrow strain it and put to it one grated Nutmeg one penny-worth of Saffron dried and very finely beaten and give it to drink in the morning To make Pectoral Rouls Take one pound of fine Sugar of Liquorish and Annise seed two spoonfuls Elecampane 1 spoonful of Amber and Coral of each a quarter of a spoonful all this must be very finely beaten and searced and then the quantity that is set down must be taken mix all these powders together well then take the white of an Egg and beat it with a pretty quantity of Musk then take a brazen mortar very well scoureâ— and a spoonful or two of the Powâ—ders and drop some of the Egg 〈◊〉 it so beat them to a paste the make them in little rouls and laâ— them on a place to dry A plaister for a sore Breast Take crums of white bread thâ— tops of Mint chopped small anâ— boyl them in strong Ale and makâ— it like a poultess and when it 〈◊〉 almost boyled put in the powdeâ— or Ginger and oyl of Tyme so spread it upon a cloth it wilâ— both draw and heal A Medicine for the dead Palsie and for them that have lost their speech Take Borage leaves Marrigold leaves or flowers of each a good handful boyl it in a good Ale Posset the Patient must drink a good draught of it in the morning and sweat if it be in the arms or legs they must be chafed for an hour or two when they be grieved and at meals they must drink of no other drink till their speech come to them again and in winter if the herbs be not to be had the seeds will serve An approved Medicine for an Ach or Swelling Take the flowers of Cammomil and Rose leaves
the juice of them and put to the juice as much Goats milk and let them seeth together and let him that is hurt drink of it 7 days together till the waxing of the Moon and let him drink also Osmory and Comfry with stale Ale and he shall be whole For to heal him that spitteth Blood. Take the juice of Bettony and temper that with good milk and give the sick to drink four days and he shall be whole For to know whether one that hath the Flux shall live or die Take a penny weight of Tresoile seed and give him to drink in Wine or water and do this 3 days and if it cease he shall live with the help of Medicine if not he shall die For to stench the bleeding of a Vein Take Rue and seeth it in water and after stamp it in a Mortar and lay it on the Vein then take Lambs wooll that was never washed and lay that thereon and that shall stench bleeding For a Vein that is evil smitten Take Beans and peel away the lack and seeth them well in Vinegar and lay them on the Vein hot in manner of a Plaister For one that pisseth Blood. Take and seeth Garlick in water till the third part be wasted away let him drink of the water and he shall be whole For a woman travailing with Child Take and give her Tittany to drink in the morning and she shall be delivered without peril or else give her Hysop with water that is hot and she shall be delivered of the child although the child be dead and rotten and anon when she is delivered give her the same without Wine or bind the herb Argentine to her nostrils and she shall be soon delivered or else Polipody and stamp it and lay that on the womans foot in manner of a Plaister and she shall be delivered quick or dead or else give her Savory with hot water and she shall be delivered Against surfeiting and digesting Take the bottom of a wheat loaf and toste it at the fire till it be brown and hard and then take a good quantity of Aqua vitae and put upon the same roasted and put it in a single linnen cloth and lay it at the breast of the Patient all night and with the help of God he shall recover and he shall vomit or purge soon after A water to comfort weak Eyes and to preserve the sight Take a gallon and a half of old wheat fair and clean picked from all manner of soil and then still it in an ordinary Still with a soft fire and the water that comes of it must be put in a glass then take half a pound of white Sugar-candy and bruise it in a mortar to powder and after 3 days when the water hath been in a glass then put in the powdered Candy then take an ounce of Lapis Tutia prepared and put it into the glass to the rest of the stuff then take an ounce of Camphire and break it between your fingers small and put it into the glass then stop the glass close and the longer it stands the better it will be For tender Eyes or for Children Take a little piece of white Sugar-candy as much as a Chesnut and put it into 3 or 4 spoonfuls of White-wine to steep then take it out again and dry it and when it is dry bruise it in a clean Mortar that tastes of no spice then put it upon a white Paper and so hold it to the fire that it may be thorow dry and then search it thorow a little sieve For hot and red Eyes Take slugs such as when you touch them will turn like the pummel of swords 12 or 16 shake them first in a clean cloth and then in another and not wash them then stamp them and put 3 or 4 spoonfuls of Ale to them and strain it through a dry cloth and give it the party morning and evening first and last For Corns Take fair water half a pint Mercury sublimate a pennyworth Allum as much as a Bean boil all these together in a glass Still till a spoonful be wasted and always warm it when you use it this water is also good for any Itch Tetter Ring-worm or Wart Searcloth for a Sore or Sprane or any swelling Take Vervain 7 ounces of Sires 7 ounces of Camphire 3 drams of oyl of Roses ten ounces let the Wax and this Oyl boyl till the Wax be melted then put in your Sires finely beaten stirring it on the fire till it look brown then put in the Camphire finely beaten and let it boyl 2 or 3 walms and then dip in your clothes A Poultess for a Swelling Take a good handful of Violet leaves and as much Grundsel of Chickweed and Mallows half a handful cut all these with a knife and so seeth them well in Conduit water and thicken it with Barly meal being finely sifted and so roul it sure and lay it to the swel'd place and shift it twice a day To make a strong water good for a Canker or any old Sore or to eat any lump of flesh that groweth Take of Celendine a handful of red Sage a handful and of Wood-bind leaves a handful shred all these together very small and steep them in a quart of White-wine and a pint of water letting it stand all night and on the morrow strain it and put therein of Borax and Camphire of each nine penny-worth and of Mercury four penâ—yworth and set them on a soft fire boyling softly for the space of an hour and when you will use it warm a little of it dip in it a cloth and lay it on the Sore or dip it in any Cotton To heal any Bruise Sore or Swelling Take two pound of Wax and two pound of Rosin and two pound and a half of butter and four spoonfuls of Flower and two good spoonfuls of Honey put in your Wax Rosin and your Butter altogether boyl all these together and clarifie it then put in two ounces of Carmerick and when it hath thus boyled a quarter of an hour put a little water in a dish and put it in and let it stand till it be cold and when you will use it you may melt it on a soft fire and put in your clothes and make a Searcloth and you may spread it Plaister-wise to heal any wound A Medicine for any wound old or new Take a pint of Sallet Oyl and 4 ounces of Bees Wax and two ounces of Stone pitch and two ounces of Rosin and two ounces of Venice Turpentine and one pennyworth of Frankincense and a handful of Rosemary tops and a handful of Tutsan leaves and a handful of Plantain leaves these herbs must be stamped and the juice of them put to the things aforesaid and let them boyl together about a quarter of an hour or thereabouts this being done put it into an earthen pot and when it is cold you may use it as you have occasion and keep it a year
as other Aqua vitae For an Ach in the Joynts Take clarified Butter a quarter of a pound of Cummin 1 pound black sope a quarter of a pound 1 handful of Rue sheep suet 2 ounces Bay-salt 1 spoonful bray these together then fry them with the gall of an Ox spread it on a plaister and lay it on as hot as you can and let it lie seven days A Plaister to lay to the Head for a Rheum which runneth at the Eyes Take the power of Rose leaves rose-Rose-water and bettony-Bettony-water of each a like quantity and a little Vinegar put your powders into the Water and Vinegar still them and temper them and make them in a Plaister and put to it a little powder of Terra sigillata A Water to be used with the Plaister above said for the same purpose Take one quart of new Milk two pound of green Fennel a quarter of a pound of Eyebrightâ— put the herbs and milk into a Stilâ—latory cast half an ounce of Camâ—phire thereon and with this waâ—ter wash your eyes and temples For the Emeroides approved Take a piece of tawny clothâ— burn it in a Frying-pan to powder then beat it in a Mortar a fine as may be searce it then laâ— it on a brown paper and witâ— spittle make it plaisterwise and lay it to the place and truss it up with clothes To break any Sore Take hot bread to the quantity of a farthing loaf grate it puâ— thereto sallet oyl 3 or 4 spoonfuls and a pint of Milk and seeth then together to a good thicknessâ— spread it on a cloath and lay it to the sore instead of sallet oyl yoâ— may use Deer suet A Bath for an Ach in the Back and Limbs Take Mugwort Vervain Fetherâ—few Dill Rosemary Burnet Tunhoof Horehound and white Mints Senkel and sage of each 1 handful seeth all these in 4 gallons of running water and let it seeth till 1 gallon be wasted then bath your legs 5 nights together A Medicine for any Joynt that is numb with any Ach approved Take Virgin Wax 1 ounce Verdigreece half a quarter of an ounce Brimstone Sope oyl of Eggs of Allum of Honey of each a like quantity temper them all together and lay it upon the place grieved somewhat warm A Medicine for a Fellon of any Finger Take as much bay-salt as an Egg wind it in gray paper lay it in the embers a quarter of an hour then beat it in a Mortar very fine then take the yolk of a new laid Egg beat it with this powder until it be very stiff spread it upon a cloth lay it upon the joynt grieved 24 hours and so dress it 3 times For a Boil or Push Take the yolk of a new laid Eggâ— a little English Honey put it into the shell to the yolk put in as much Wheat meal as will make it to spread then take 1 branch of Rue and one of Fetherfew shred them very fine and put it to the same medicine stir them very well together spread it upon a piece of leather and lay it to the place grieved An Electuary to cause good digestion and to comfort the stomach Take Setwel and Gallingal of each three slices Nutmegs Ginger and Cinnamon of each two slices three Bay-berries sliced fine and husked three slices of Liquorish half a spoonful of Annise-seeds clean dusted one long pepper cut small white pepper six grains as much black pepper beat them all into a gross powder then put thereto two grains of musk one grain of Ambergreece then take Mint-water and Sugar boyl them together and when they are come to the right perfection of thickness put in those powders above mentioned in the cooling with a little Conserve of Rosemary flowers of this take the quantity of a Nutmeg half an hour before you eat or drink at meals A Powder for the Rheum or sore Eyes Boyl one pint of hop-Hop-water made when the Hop is in the flour till it be scalding hot then put into it half a pound of Liquorish in very fine powder the water being taken from the fire for the Liquorish must not boyl in the water stir them together till the water be clean consumed then add to them of Annise seeds and Fennel seeds of each half a pound made into very fine powder through a searce Angelica roots Elicampane root and leaves add flowers of Eyebright made into very fine powder of each one ounce and a half mingle these together and so keep it close and when you eat of this powder weigh out of the whole quantity two ounces whereunto add as much good Aqua vitae as will moisten it or Angelica water or Rosa solis to keep it from being musty set it near the fire eat of these powders at any time as much as you may take up with a groat and it is special good for the Rheum for cold or for sore eyes Mr. Bendlow A Salve for any Wound Take Rosin Perosin Wax of each eight ounces of sheeps suet and Frankincense of each four ounces one ounce of Mastick made in powder boyl all these in a pint of White-wine half an hour then take it from the fire and put thereto half an ounce of Camphire in powder when it is almost cold put thereto 4 ounces of Turpentine and make it up in rowls but before it be rowled you must wash it up in running water A. T. How to deliver a Child in danger Take a Date stone beat it into powder let the woman drink it with Wine then take Polipody and emplaister it to her feet and the Child will come whether it be quick or dead then take Centory green or dry give it the Woman to drink in Wine give also the Milk of another Woman A most singular Syrrup for the Lungs and to prevent a Consumption Take Egrimony Scabious Borrage Bugloss of each twenty leaves Fole-foot Lungwort Maiden-hair of each half a handful Succory and Endive of each six leaves of Carduus Benedictus Horehound Nip of each four crops unset Hop half a handful Fennel roots Parsley roots Smallage root of each 3 roots sliced and the piths taken out Elecampane 4 roots sliced Iris roots half an ounce sliced Quince seeds one ounce Liquorish three good sticks scraped and sliced small twenty Figs sliced Raisins of the Sun 1 good handful sliced and the stones taken out Boyl all these in a gallon of running water till half be consumed then take it from the fire and let it settle then strain it and boyl it again with as much white Sugar as will make it thick as Syrrup that it may last all the year A Powder for the Stone Take Haws and Hips of each a good handful Ashen keys half a handful 3 or 4 Acrons the shells of three new laid Eggs Grumwell seeds Parsley seeds of each half an ounce Perstone a good handful Camock roots half a handful make all these in fine powder then put thereto two ounces of Sugar-candy beaten something small take
party requires and boil it well down and bruise the Chicken and put it in again and it is a pretty Broth and to alter it you may put in half a dozen Prunes and leave out the herbs or put them in so when it is well boiled strain it and season it A Broth to eat on Fasting-days Take fair water and set it a boiling and when it is boiled put to it so much strained Oatmeal as you think will thicken it and a large Mace a handful of Raisins of the Sun as many Prunes and as many Currans if your quantity require so boil it and when it is boiled season it with salt sugar and a piece of sweet butter if the time will allow it and for an alteration when this broth is boil'd put in a quantity of Cream and it will do well To make a Ponado The quantity you will make set on in a posnet of fair water when it boils put a mace in and a little piece of Cinnamon and a handful of Currans and so much bread as you think meet so boil it and season it with Salt Sugar and Rose-water and so serve it To make a Caudle Take Ale the quantity that you mean to make and set it on the fire and when it is ready to boil scum it very well then cast in a large mace and take the yolks of 2 Eggs for 1 Mess or one draught and beat them well and take away the skin of the yolks and then put them into the Ale when it seetheth be sure to stir them well till it seeth again for a young-ling then let it boil a while and put in your Sugar and if it be to eat cut three or four toasts of bread thin and toast them dry but not brown and put them to the caudle if to drink put none To make Almond Butter Blanch your Almonds and beat them as fine as you can with fair water 2 or 3 hours then strain them through a linnen cloth boil them with Rose-water whole mace and Annise-seeds till the substance be thick spread it upon a fair cloth draining the whey from it after let it hang in the same cloth some few hours then strain it and season it with Rose-water and Sugar To stew Beef Take a good Rump of Beef cut from the bones shred Turnips and Carrots small and Spinage and Lettice put all in a pan and let it stew 4 hours with so much water and a quart of White-wine as will cover it when it is stewed enough then put in a Wine-glass full of Elder Vinegar and serve it in with sippets To souce a young Pig. Take a young Pig being scalded boil it in fair water and White-wine put thereto Bay-leaves whole Ginger and Nutmeg quartered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot To boil Flownders or Pickerels after the French fashion Take a pint of White-wine the tops of young Time and Rosemary a little whole mace a little whole Pepper seasoned with Verjuice salt and a piece of sweet Butter and so serve it this broth will serve to boil fish twice or thrice in or four times To make flesh of Apricocks Take Apricocks when they are green and pare them slice them and take half their weight in sugar put it to them so put them in a Skillet and as much water as you think will melt the sugar so let them boil and keep them stirring till they be tender and so take them off and scum them very clean so put them forth of the skillet and let them stand take as much sugar as you had before and boil them into a candy height and then put in your Apricocks and set them over a soft fire but let them not boil so keep them with oft stirring till the syrrup begin to jelly then put them in glasses and keep them for your use To make flesh of Quinces Take Quinces pare them and core them and cut them in halfs boil them in a thin syrrup till they be tender then take them off and let them lie in syrrup then take Quinces pare and quarter them take out the cores put as much water to them as will cover them then boil them till they be very tender and then strain out the liquor clean from them and take unto a pint of that liquor a pound of sugar put as much water to the sugar as will melt it then boil it to a candy height then stir the Quinces that are in the syrrup as thin as you can when your sugar is at a full candy height put in a pint of the liquor then set it over a soft fire stirring it leisurely till the sugar be dissolved then put in half a pound of your slices keeping it still stirring but not to boil you must take the jelly of Quinces kernels that have lain in water 2 or 3 hours take 2 good spoonfuls of it and put it to the flesh so keep it stirring leisurely till it begin to jelly upon the spoon then put it into thin glasses and keep it in a stove To preserve Oranges Take a pound of Oranges and a pound of sugar pill the outward rind and inward white skin off take juice of oranges put them into the juice boil them half an hour and take them off To dry Cherries Take the fairest Cherries stone them take to six pound of Cherries a pound of sugar put them into a Skillet straining the sugar among them as you put them in then put as much water to them as will boil them then set them upon a quick fire let them boil up then take them off and strain them very clean put them into an earthen pan or pot let them stand in the liquor 4 days then take them up and lay them severally one by one upon silver or earthen dishes set them in an Oven after the bread is taken out and so shift them every day upon dry dishes and so till they be dry To dry Peaches Take Peaches and coddle them take off the skins stone them take to four pound of Peaches a pound of sugar then take a gally pot and lay a lane of Peaches and a lane of sugar till all be laid out then put in half a pint of water so cover them close and set them in embers to keep warm so let them stand a night and a day put them in a skillet and set them on the fire to be scalding hot then put them into your pot again and let them stand 24 hours then scald them again then take them out of your syrrup and lay them on silver dishes to dry you may dry them in an Oven when the bread is taken out but to dry them in the Sun is better you must turn them every day into clear dishes To boyl Veal Take Veal cut it in thin slices and put it into a pipkin with as much water as will cover it then wash a handful of Currans
31 To strengthen the stomach 33. 150 For Sun-burn 35 For a Swelling 39. 51. 52. 53. 72. 115 For Spitting of blood 46. 71 Against Surfeiting 60. 111. 175 For Sinews that are shrunk 93 Dr. Stevens Water 65. 144 To cause one to sleep 71. 103. 119. 122 For pain in the Stomach 75 A Cordial for the Sea 78 For the Stone 81. 88. 94. 112. 134. 135 For an old Sore 89. 90. 101. 109. 128. 145 To make oil of Sage 87 For a Scald 97. 123. 152 To make oil of Swallows 116 A water for the Sight 121 For the stiffness of Sinews 138 For the Spleen 151 Vertues of spirit of Saffron 103 Vertues of spirit of Strawberries 195 T For stopping in the Throat 11 To distil Treacle Water 12 For a Tetter 97. 181 To keep Teeth clean 86 To cure the Gargee in the Throat 90 To quench thirst 120 For the Tooth-ach 88. 170 To fasten the Teeth ibid. To make one take their meat 179 The Vertues of Aqua Theriacalis 193 V How to stay Vomiting 33 How to stop the bleeding of a Vein 47 For a Vein ill smitten 48 For Vlcers 55 Flos Unguentorum 57 Against biting of venemous beasts 70 Against falling of the Vvula 183 W A Cordial for wind in the stomach 147. 156 Restoratives for the same 16. 17. 18 For a green Wound 27. 54. 69. 70. 83. 109. 128. 132 For one that is Weak 42 To stanch bleeding of a Wound 46. 96. 168 For a Woman travelling with Child 48. 79 For a Wen 54 For cankered Wounds 62 Dr. Willoughbies Water 66 To draw an Arrow-head or any Iron out of a Wound 69 For a Woman that hath her Flowers too much 91 To cause a Woman to have her sickness 94 To kill Worms 94. 154 For the Wind-Cholick 102 For one that cannot make Water 114. 182 To take away Warts 121 Y Yellow Jaundice 37 A Choice Manual OR RARE and SELECT SECRETS IN PHYSICK By the Right Honourable the Countess of KENT A very good Medicine for a Consumption and Cough of the Lungs TAke a pound of the best Honey as you can get and dissolve it in a Pipkin then take it off the fire and put in two penny worth of flower of brimstone and a pennyworth of powder of Elecampane and 2 pennyworth of the flower of Liquorice and 2 pennyworth of red Rose-water and so stir them together till they be all compounded together and put it into a gally-pot and when you use it take a Liquorish-stick beaten at one end and take up with it as much almost as half a Walnut at night when you go to bed and in the morning fasting or at any time in the night when you are troubled with the Cough and so let it melt down in your mouth by degrees Sir John Digbies Medicine for the Stone in the Kidneys Take a pound of the finest Honey and take 7 quarts of Conduit-water set them on the fire and when it is ready to seeth scum it and still as the froth rises scum it and put in 20 whole Cloves and let them seeth softly for the space of half an hour and so bottle it up for your use and drink it morning and evening and at your meat and use no other drink until you are well A Medicine for the falling sickness Take a penyweight of the powder of Gold six pennyweight of Pearl 6 pennyweight of Amber 6 pennyweight of Coral 8 grains of Bezoar half an ounce of Piony seed also you must put some powder of a dead mans Skull that hath been an Anatomy for a woman and the powder of a woman for a man compound all these together and take as much of the powder of all these as will lie upon a two-pence for 9 mornings together in Endive water and drink a good draught of Endive water after it For Cordials and Restoratives use these things following In any faintness take 3 drops of Oil of Cinnamon mixed with a spoonful of sirrup of Gilliflowers and as much Cinnamon-water drink this for a Cordial Against Melancholy Take 1 spoonful of Gilliflowers the weight of 7 Barly corns of Bever-stone bruise it as fine as flower and so put into 2 spoonfuls of syrrup of Gilliflowers and take it four hours after Supper or else four hours after dinner this will cheer the heart If you be sick after meat use this Take of the best green Ginger that is preserved in syrrup shred it into small pieces put it into a gally-pot and put Cinnamon water to it then after dinner or supper eat the quantity of two Nutmegs upon a knifes point Aqua Mirabilis Take three pints of White-wine one pint of Aqua vitae one pint of juice of Celendine one dram of Cardamer a drachm of Mellilot-flowers Cubebs a dram Galingal Nutmeg Mace Ginger and Cloves of each a dram mingle all these together over-night the next morning set them a stilling in a glass Limbeck The Vertues This water dissolveth swelling of the Lungs and being perished doth help and comfort them it suffereth not the blood to putrifie he shall not need to be let blood that useth this water it suffereth not the heart-burning nor Melancholy or â—egm to have dominion it expelâ—eth Urine and profiteth the stomach it preserveth a good colour the visage memory and youth it destroyeth the Palsie Take some 3 spoonfuls of it once or twice a week or oftner morning and evening first and last Another way to make Aqua Mirabilis Take Galingal Cloves Quibs Ginger Mellilip Cardimomie Mace Nutmegs of each a dram and of the juice of Celendine half a pint adding the juice of Mints and Balm of each half a pint more and mingle all the said spices being beaten into a powder with the juice with a pint of good Aqua vitae and 3 pints of good White-wine put all these together in a pot and let it stand all night being close stopt and in the morning distil it with as soft fire as can be the still being close pasted and a cold still A Medicine for the Stone in the Kidneys Take a good handful of Pellitory of the Wall a handful of Meâ—d Parsley Saxifrage a handful of wild Thyme a handful of garden-Parsley three spoonfuls of Fennel seed six Horse-Radish-Roots sliced then shred all these together put them in a gallon of new Milk and let them stand steep in a close pot 1 whole night and then still them milk and all together this must be done in May or June for then herbs are in their best state when it is taken you must put two or three spoonfuls of this water as much White-wine as Rhenish and if you please a little sugar and so take it two days before the change and two days after and two days before the full and two days after continuing taking the same all the year and the patient undoubtedly shall find great ease and void many stones and much gravel with little pain To make Horse-raddish
drink Take half a pound of Horse-raddish then wash and scrape them very clean and slice them very thin-cross-ways on the root then put them into six quarts of small Ale such as is ready for drinking which being put into a pipkin close covered set on the embers keeping it a little more than blood warm for twelve hours then take it off the fire and let it stand to cool until the next morning then pour the clear liquor into bottles and keep it for your use drinking a good draught thereof in the morning fasting two hours after and the like quantity at four in the afternoon this drink is excellent good against winds as also for the scurvy and dropsie being taken in time An excellent Syrrup against Melancholy Take four quarts of the juice of Pearmains and twice as much of the juice of Bugloss and Borage if they be to be gotten a drachm of the best English Saffron bruise it and put it into the juice then take two drachms of Kermes small beaten to powder mix it also with the juice so being mixt put them into an earthen vessel covered or stopt forty eight hours then strain it and allow a pound of sugar to every quart of juice and so boil it to the ordinary height of a syrrup after it is boiled take one drachm of the spices of Dramber and two drachms of the spices of Diamargariton frigidum and so sew the same slenderly in a linnen bag that you may put the same easily into the bottle of syrrup and so let it hang with a thred out at the mouth of the bottle the spices must be put into the syrrup in the bag so soon as the syrrup is off the fire whilst it is hot then afterwards put it into the bottle and there let it hang put but a spoonful or two of Honey amongst it whilst it is boiling and it will make the scum rise and the syrrup very clear You must add to it the quantity of a quarter of a pint of the juice of Balm An excellent Receipt for the Plague Take one pound of green Walnuts half an ounce of Saffron and half an ounce of London Treacle beaten together in a mortar and with a little Carduus or some such water vapour it over the fire till it come to an Electuary keep this in a pot and take as much as a Walnut it is good to cure a Feaver Plague and any infection An excellent Cordial Take the flowers of Marigolds and lay them in small spirit of wine when the tincture is fully taken out pour it off from the flowers and vapour it away till it come to a consistence as thick as an Electuary For a bruise or stitch under the Ribs Take five or six handfuls of Cabbage stamp it and strain it after it is boiled in a quart of fair water then sweeten it with Sugar and drink it off in a wine-glass in the morning and at four in the afternoon for five or six days together then take a Cabbage leaf and between two dishes stew it being wet first in Canary wine and that lay hot to your side evening and morning An excellent Receipt for an Itch or any foul Scabs Take Fox gloves and boil a handful of them in posset-drink and drink of it a draught at night and in the morning then boil a good quantity of the Fox gloves in fair running water and anoint the places that are sore with the water A Receipt good for the Liver Take Turpentine slice it thin and lay it on a silver or Purslane Plate twice or thrice in the oven with the bread till it be dry and so make it into powder every day take as much as will lie on a six-pence in an Egg. For Flegm and stopping in the throat and stomach D. T. Take oyl of Almonds Linseed oyl buds of Orange flowers boil all these in Milk and anoint the stomach well with it and lay a scarlet cloth next to it For an extream cold and cough Take of Hyssop water 6 ounces of red Poppy water four ounces six Dates ten Figs and slice them small a handful of Raisins of the Sun the weight of a shilling of the powder of Liquorish put these into the aforesaid waters and let them stand 5 or 6 hours upon warm embers close covered and not boil then strain forth the water and put into it as much sugar of Roses as will sweeten it drink of this in the morning and at four of the clock in the afternoon and when you go to bed To distil Treacle water Take one ounce of Harts-horn shaved and boil it in three pints of Carduus water till it come to a quart then take the roots of Elecampane Gentian Cypress Tormentil and of Citron rinds of each one ounce Borage Bugloss Rosemary flowers of each two ounces then take a pound of the best old Treacle and dissolve it in six pints of white-wine and three pints of Rose-water so infuse all together and distil it It is good to restore spirits and speech and good against swooning faintness agues and worms and the small pox Treacle-water Take three ounces of Venice Treacle and mingle it in a quart of spirits of wine set it in Horse-dung 4 or 5 days then still it in ashes or sand twice over after take the bottom which is left in the Still and put to it a pint of spirit of wine and set it in the dung till the tincture be clean out of it and strain the clear tincture out of it and set it on the fire till it come to be a thick consistence it must be kept with a soft fire And so the like with saffron To take away Hoarsness Take a Turnip cut a hole in the top of it and fill it up with brown Sugar-candy and so roast it in the embers and eat it with Butter To take away the Head-ach Take the best Sallet oyl and the glass half full with tops of poppy flowers which grow in the Corn set this in the Sun a fortnight and so keep it all the year and anoint the temples of your head with it For a Cough Take Sallet oyl Aqua vitae and Sack of each an equal quantity beat them all together and before the fire rub the soles of your feet with it To make Jelly of Harts-horn Take a quart of running water and three ounces of Harts-horn scraped very fine then put it into a stone Jug and set the Jug in a kettle of water over the fire and let it boyl 2 or 3 hours until it jelly then put into it 3 or 4 spoonfuls of Rose-water or White-wine then strain it you may put into it Musk or Ambergreece and season it as you please To make a Glister Take half a quart of new Milk or 3 quarters set it on the fire and make it scalding hot then take it off and put it into it the yolk of a new laid Egg beaten two ounces of brown sugar-candy or black
sugar give it to the party blood-warm Another Take the bone of a neck of Mutton or Veal clean washed set it on the fire to boyl in 3 pints of fair water and when it is clean scummed then put in the roots of Fennel and Parsley clean washed and scraped of either of them the roots bruised a handful of Cammomil and Mallows a handful let all these boyl together till half be wasted then strain it take 3 quarters of a pint of this broth brown sugar-candy two ounces of oyl of Flax seed two ounces mingle all these together and take it for a glister blood-warm when it is in your bodâ— keep it half an hour or three quarters of an hour or an hour if you can A comfortable Cordial to chear the Heart Take one ounce of Conserve of Gilliflowers four grains of the best Musk bruised as fine as flower then put it into a little tin pot and keep it till you have need to make this Cordial following viz. Take the quantity of one Nutmeg out of your tin pot put to it one spoonful of Cinamon-water and 1 spoonful of the syrrup of Gilliflowers Ambergreece mix all these together and drink them in the morning fasting 3 or 4 hours this is most comfortable A Cordial for Wind in the stomach or any part Take six or eight spoonfuls of penniroyal-Penniroyal-water put into it four drops of oyl of Cinamon so drink it any time of the day so you fast two hours after Restorative Take a well flesht Capon from the barn door and pluck out his Intrails then wash it within with a little White-wine then flea off all the skin and take out his bones and take the flesh only cut it in little pieces and put it into a little stone bottle and put to it one ounce of white Sugar-candy six Dates slit with the stones and piths taken out one large Mace then stop the bottle up fast and set it in a Chafer of water and let it boyl three hours then take it out and pour the juice from the meat and put to it one spoonful of red Rose-water and take the better part for your break-fast four hours before dinner and the other part at three a clock in the afternoon being blood-warm Another Restorative Take half a pint of Claret wine and half a pint of Ale and make a Caudle with a new-laid Egg put in half a Nutmeg cut into two pieces then take it off the fire and put in seven grains of Ambergreece drink this for two break-fasts for it will increase blood and strength Another Restorative Take two new laid Eggs and take the whites clean from them and put the yolks both in one shell then put in two spoonfuls of Claret wine seven grains of Ambergreece small bruised and a little Sugar-candy stir all these together and make them blood-warm and sup them up for a breakfast three or four hours before dinner Another Restorative Take a young leg of Mutton cut off the skin and the fat take the flesh being cut into small pieces and put it into a stone bottle then put to it two ounces of raisins of the Sun stoned a large Mace an ounce and half of Sugar-candy and stop the bottle very close and â—et it boyl in a Chafer three hours and so put the juice from the meat and keep it in a clean glass it will serve for three breakfasts or if he will he may take some at three a clock in the afternoon being made warm A Restoring Broth. Take 2 ounces of China-roots first slit very thin then put it in a New Pipkin with five pints of running water being close covered and set it upon embers all night long where it may be very hot but not seeth then put to that water a great Cock Chicken and when it is clean scummed put into it two spoonfuls of French Barly six dates slit with the piths and stones taken out two ounces of raisins of the Sun ston'd a large Mace let all these boyl together till half be consumed then take out the Cock and beat the flesh of it in a clean Mortar and a little of the broth then strain it all together throughout a hair Cullender then put in two spoonfuls of red Rose-water and sweeten it with white Sugar-candy drink of this broth being made warm half a pint in the morning early fasting and sleep after it if you can drink a good draught at three of the clock in the afternoon this broth is very good for a Consumption and the longer they take it it is the better A strengthening Meat Take Potato roots roast them or bake them then pill them and slice them into a dish put to it lumps of raw Marrow and a few Currans a little whole Mace and sweeten it with sugar to your tast and so eat it instead of buttered Parsnips Broth for a Consumption Take 3 Marrow bones break them in pieces and boyl them in a gallon of water till half be consumed then strain the liquor through a Cullender and let it stand while it be cold then take off all the fat clean and put the broth into a pipkin and put to it a good Cock-Chicken and a knuckle of Veal then put into it the bottom of a white loaf a whole Mace two ounces of Raisins of the Sun stoned six Dates slit let all these boyl together till half be consumed then strain it instead of Almonds take a few Pistachs kernels and beat them and strain with your broths as you do Almond milk and so sweeten it with white sugar and drink half a pint early in the morning and at three a clock in the afternoon and so continue a good while together or else it will do you no good Another Cordial Take a preserved Nutmeg cut it in four quarters eat a quarter at a breakfast and another in the afternoon this is good for the head and stomach A Cordial for a breakfast fasting Eat a good piece of Pomecitron preserved as big as your two fingers in length and breadth and so at 3 of the clock in the afternoon A Restoring break-fast Take the brawn of a Capon or Pullet 12 Jordan Almonds blanched beat them together and strain out the juice with a draught of strong broth and take for a breakfast or to bedward A Medicine for any griping of the Belly Take a pint of Claret wine put to it a spoonful of Parsley-seed and a spoonful of sweet Fennel-seed half a dozen cloves a branch of Rosemary a wild Mallow root clean washt and scrapt and the pith taken out with a good piece of Sugar set this on the fire and burn the Claret very well with all these things in it then drink a good draught of it in the morning fasting and at 3 a clock in the afternoon To keep the Body Laxative Take half a pint of running water put it in a new Pipkin with a cover then put into the water two ounces of Manna and when it is
dissolved strain it and put to it four ounces of Damask Prunes eight Cloves a branch of Rosemary let all these stew together while they be very tender then eat a dozen of them with a little of the liquor an hour before dinner or supper then take a draught of broth and dine To make the China Broth for a Consumption Take China roots thin sliced two ounces steep it 24 hours in eight pints of fair water letting it stand warm all the time being close covered in an earthen Pipkin or Iron pot then put to it a good Cockrel or two Chickens clean dressed and scum it well then put in five leaved Grass two handfuls Maiden-hair Hearts-tongue of either half a handful 20 Dates sliced 2 or 3 Mace and the bottom of a Manchet let all these stew together until not above one quart remains then strain it and take all the flesh and sweet bones beat them in a stone Mortar and strain out all the juice with the broth then sweeten it with two ounces of white Sugar-candy in powder and take thereof half a pint at once early in the morning warm and sleep after it if you can and 2 hours before supper at your pleasure when you steep the root slice two drachms of white Sanders and as much red Sanders and let them boyl in the broth A Gentle Purge Take an ounce of Damask Roses eat it all at one time fast three quarters of an hour after then take a draught of Broth and dine Another Purge Take the weight of 4 or 5 pence of Rubarb cut it in little pieces and take a spoonful or two of good Currans washt very clean so mingle them together and so eat them fast an hour after and begin that meal with broth you may take it an hour before if you will. Broth for a Consumption Take a coarse Pullet and sow up the belly and an ounce of the conserves of red Roses of the conserves of Borage and Bugloss flowers of each of them half an ounce Pine Apple kernels and Pistachs of each half an ounce bruised in a Mortar 2 drachms of Amber powder all mixed together and put in the belly then boil it in 3 quarts of water with Agrimony Endive and Succory of each one handful Sparrow-grass roots Fennel-roots Caper-roots and one handful of Raisins of the Sun stoned when it is almost boyled take out the Pullet and beat it in a stone Mortar then put it into the liquor again and give it three or four walmes more then strain it and put to a little red Rose-water and half a pint of White-wine and so drink it in a morning and sleep after it To prevent miscarrying Take Venice Turpentine spread it on black brown paper the breadth and length of a hand lay it to the small of her back then give her to drink a caudle made of Muscadine and put into it the husks of twenty three sweet Almonds dried and finely powdered For Boils or Kibes or to draw a Sore Take strong Ale and boyl it from a pint to four spoonfuls and to keep it it will be an Ointment To make Cammomil Oyl Shred a pound of Cammomil and knead it into a pound of sweet Butter melt it and strain it A Receipt for the Pleurisie Take three round Balls of Horse-dung boyl them in a pint of white wine till half be consumed then strain it out and sweeten it with a little Sugar and let the Patient go to bed and drink this then lay him warm For an Ague Take a pint of Milk and set it on the fire and when it boyls put in a pint of Ale then take off the curd and put in 9 heads of Carduus let it boyl till half be wasted then to every quarter of a pint put a good spoonful of Wheat-flower and a quarter of a spoonful of gross Pepper and an hour before the fit let the Patient drink a quarter of a pint and be sure to lye in a sweat before the fit An excellent Balm for a green Wound Take two good handfuls of English Tobacco shred it small and put it in a pint of Sallet Oyl and seeth it on a soft fire to simper till the oyl change green then strain it and in the cooling put in two ounces of Venice Turpentine For an Ach. Take of the best Gall white-wine Vinegar and Aqua vitae of each a like quantity and boyl it gently on the fire till it grow clammy then put it in a glass or pot and when you use any of it warm it against the fire rub some of it with your hand on the aking place and lay a linnen cloth on it do this mornings and evenings To make a Sear-cloth Virgins Wax Sperma Ceti Venice Turpentine oyl of white Poppy oyl of Ben oyl of sweet Almonds For Wind in the stomach and for the Spleen Take a handful of broom and boyl it in a pint of Beer or Ale till it be half consumed and drink it for the wind and the stomach and for the Spleen A most excellent water for a Consumption and Cough of the Lungs Take a running Cock pull him alive then kill him when he is almost cold cut him abroad by the back and take out the Intrails and wipe him clean then cut him in quarters and break the bones put him into such a Still as you still Rose-water in and with a pottle of Sack a pound of Currans a pound of Raisins of the Sun stoned a quarter of a pound of Dates the stones taken out and the Dates cut small two handfuls of wild Thyme two handfuls of Orgares two handfuls of Pimpernel and two handfuls of Rosemary two handfuls of Bugloss and Borage flowers a pottle of new milk of a red Cow still this with a soft fire put into the glass that the water doth drop into half a pound of Sugar candy beaten very small one Book of leaf Gold cut small among the sugar 4 grains of Ambergreece 12 grains of prepared Pearl you must mingle the strong water with the small and drink 4 spoonfuls at a time in the morning fasting and an hour before supper you must shake about the glass when you drink it For a Bruise Take six spoonfuls of Honey a great handful of Linseed bruise these in a Mortar and boyl them in a pint of Milk an hour then strain it very hard and anoint your breast and stomach with it every morning and evening and lay a red cloth upon it The Eye water for the infirmities and diseases of the Eye Take of the distilled water of the white wild Rose half a pound of the distilled water of Celandine Fennel Eye-bright and Rue of each two ounces of Cloves an ounce and a half of white Sugar-candy one drachm of Tutia prepared these ounces pulverize all these ingredients each by themselves saving that you must bruise the Camphire with your Sugar-candy for so it breaks best then mix all the powders together in a Paper put
sire let it seeth until there arise a little white scum upon it then stir it with a stick suffering it to boyl until one quarter be consumed then take it from the fire strain it through a coarse cloth but it must be done quickly after it be taken from the fire for cooling after you have strained it in an earthen pot let it cool and keep it for your use To make Oyl of Sage good for the grief in any joynt or for any ach Take Sage and Parsley seeth them in the oyl Olive till it be thick and green A Medicine to purge and amend the Heart Stomach Spleen Liver Lungs and Brain Take Alexander Water-cresses young Mallows Borrage and Fennel roots pared Mercury Harts-tongue and Clare and make of these Pottage To drive infectious diseases from the heart Take Mithridate and Centory of each 2 ounces 8 spoonfuls of Dragon water one pint of White-wine 7 spoonfuls of Aqua vitae boyl altogether a little strain it then set it on the fire again a little while and drink of it morning and evening For the Tooth-ach Take Pepper and Grains of each one ounce bruise them and compound them with the water of the diseased and make it of a good thickness and lay it outward on the cheek against the place grieved and it will help it for ever after Another Take dried Sage make powder of it burnt Allum Bay salt dried make all in fine powder and lay it to the tooth where the pain is and also rub the gums with it For the Strangullion or the Stone Take the inner rind of a young ash between 2 or 3 years of growth dry it to powder and drink of it as much at once as will lie on a six-pence in Ale or White-wine and it will bring a present remedy the party must be kept warm two hours after it For the Stone Take the stone that groweth within the gall of an Ox grate it and drink of it in White-wine as much as will lie upon a six-pence at once for want of White-wine make a posset of Ale and clarifie the Ale from the curd then boyl one handful of Pellitory therein and drink of the powder with it For the black Jaundies Take Earth-worms wash them in White-wine then dry them and beat them into powder and put to a little Saffron and drink it in beer A drawing Salve for an old Sore Take Rosin half a pound beaten to powder Sheeps tallow a quarter of a pound melt them together and pour them into a Bason of water and when they begin to cool a little work them well with your hands in the water and out of the water drawing it up and down the space of one hour till it be very white then make it up in rowls and reserve it to strike thin plaisters upon old Sores A Water to wash Sores withal Take Wormwood Sage Plantain leaves of each one handful Allum 2 ounces Honey 2 saucers full boyl all these together in 3 pints of water till half be consumed then strain it and reserve that liquor to wash the sore withal A Medicine to cure the Garget in the throat Take a pint of May butter and put it on the fire in a posnet and put into it of the inner bark of Elder one good handful and some Dasie roots seeth it to half the quantity and strain it and so keep it cool take this ointment and annoint your throat then take the ointment and strike a long plaister with it very thick of the ointment then strike upon the ointment the best Jane treacle and upon that strew gross pepper very thick strike it on with a knife warm the plaister and bind it round your throat to your ears renew it once a day with the ointment and the treacle and pepper and lay it on again before you use this ointment scour your mouth and throat with the powder of Roch Allum burned mix it with the powder of Madder or Pepper For the Hearing Take an Onion take the core out of it fill it with Pepper slice it in the midst being first wrapt in a paper and roasted in the embers lay it to each ear For a dead Child in a womans Body Take the juice of Hysop temper it in warm water and give it the woman to drink For a Woman that hath her Flowers too much Take a Hares foot and burn it make powder of it and let her drink it with stale Ale. A Medicine for the Gout Take Tetberry roots and wash and scrape them clean and slice them thin then take the grease of a Barrow hog the quantity of either alike then take an earthen pot then lay a lane of grease at the bottom then a lane of roots then the grease again and so roots and grease till the pot be full then stop the pot very close and set it in a dunghil 21 days then beat it altogether in a bowl then boyl it a good while then strain it and put in a pennyworth of Aqua vitae then annoint the place grieved very warm against the fire A diet drink for the running Gout Ach in the Joynts and for all infections Set 7 quarts of water on the fire and when it boyleth put therein four ounces of Sarsaparilla bruised and let it boyl 2 hours very softly close stopped or covered then put in 4 ounces of Sene 3 ounces of Liquorish bruised of Staecados Hermodactyl Epithymum and of Cammomil flowers of every one half an ounce and so boyl all these two hours very softly then strain it and keep it in a close vessel close stopped when it is cold then boyl again all the aforesaid ingredients in 7 quarts of water 4 hours with a soft fire close covered then strain it and keep it as the other by it self and take of the first a good draught one hour before you rise in the morning and a draught at the beginning of dinner and another at supper and going to bed and at all other times drink of the latter when you list and eat no meat but dry roasted Mutton Capon Rabbet without salt and not basted but to your breakfast a poached Egg no bread but Bisket or dried crust and at night Raisins of the Sun and Bisket bread drink no other drink but this A Plaister to heal any Sore Take of Sage Herb-grace of each like quantity Ribwort Plantain and Dasie roots more than half so much of each of them with Wax fresh Grease and Rosin make it a Salve if the flesh grow proud then put always upon the Plaister before you lay it to the sore burnt Allum and it will correct the flesh To cause a woman to have her sickness Take Egrimony Motherwort Avens and Parsly shred them small with oatmeal make Pottage of them with Pork let her eat the Pottage but not the Pork For the Stone Take the green weed of the Sea which is brought with Oysters wash it and dry it to powder drink it with Malmsey fasting
strong Wine-vinegar half a dozen of Egg-shells and all beaten very small one handful of white Salt put all these together into an earthen pot stir and mingle them together exceeding well then as much Bean-flower or wheat-flower as will thicken it plaister-wise then with your hand strike it on the grieved place once a day and by Gods help it will ease any sore that cometh by means of striking wrinching bruising or other kind of swelling that proceedeth of evil humours Balm water for a Surfeit Take two gallons of strong Ale and 1 quart of Sack take 4 pound of young Balm leaves and shred them then take 1 pound of Annise-seeds and as much Liquorish beaten to powder put them all into the Ale and Sack to steep 12 hours put it into a Limbeck and so still it it is good for a surfeit of choler for to comfort the heart and for an Ague A Restorative Water in sickness the Patient being weak Take 3 pints of very good new milk and put thereto one pint of very good red Wine the yolks of 21 Eggs and beat them together that done put in as much fine Manchet as shall suck up the Milk and Wine then put the same into a fair Stillory and still it with a soaking fire and take a spoonful of this water in your Pottage or drink and this in 1 or 2 Months will prevent the Consumption To make a Caudle to prevent the Lask Take half a pound of unblanched Almonds stamp them and strain it in a quart of Ale and set it on the fire then take the yolks of four Eggs and make it for a Caudle and so season it with a good quantity of Cinnamon and Sugar and eat it every morning at breakfast For one that cannot make water and to break the Stone Pare a Reddish root and slice it thin put it into a pint of White-wine and let it infuse 6 or 7 hours then strain it and set it on the fire and put thereto 1 Parsley root and one spoonful of Parsley seed and half a handful of Pellitory of the wall and seeth it until half be wasted and give it luke-warm to drink A Diet against Melancholy Take Sene 8 ounces Rubarb six drams Polipody of the Oak Sâ—rsaparilla and Madder roots of each four ounces Annife-seeds Fennel seeds Epithymum of each 1 ounce Mace Cloves and Nutmegs of each 2 ounces Egrimony Scabious and red Dock roots of each 1 handful make them all small and put it into a long narrow bag or boulter hang it in a vessel of Ale that containeth 6 gallons when it is a week old drink it morning and evening for the space of one fortnight keep you all that time warm and a good diet A Syrrup to open the Liver Take Lungwort Maidenhair Egrimony Scabious of each one handful Chamepitis Hysop of each a dozen drops Endive and Succory of each 3 or 4 leaves of young Fennel and Parsley of each one root one stick of Liquorish one spoonful of Barberries clean washed one spoonful of Annise seeds 20 Raisins of the Sun stoned boyl all these in a pottle of Water to a quart then strain it and put thereto of the best Sugar one quarter of a pound Conserve of violets one ounce and so boyl it as long as any scum arise then strain it again and use this very warm For one that cannot make water Take the seeds of Parsley of red Fennel of Saxifrage of Carraways of the kernel of Hip berries of each a like quantity put in some powder of Jet mingle these being beaten to powder well together and drink it in stale Ale lukewarm To make Aqua Composita Take of Annise-seeds and Liquorish bruised of each half a pound Thyme and Fennel of each half a handful Calamint 2 handfuls Coriander and Carraway seeds bruised of each two ounces Rosemary and Sage of each half a handful infuse these a whole night in 3 gallons of red Wine or strong Ale then still it in a Limbeck with a soft fire An Ointment for a Swelling Take of Marsh Mallows of wormwood of Smallage of each one handful boyl it with one pound of the grease of a barrow Hog until it be very green then strain it and keep it very close Lady Pawlet A Plaister for the Back Take half a pint of Oyl of Roses four ounces of white Lead ground into fine powder put your oyl into a clean Posnet and set it on the fire and when it is warm put in your white Lead ever stiring it then put into it of your Wax one quart stir it until it be black then take it from the fire and in the cooling put thereto two pennyworth of Camphire of white sanders and yellow sanders of each the weight of four pence fine Bole Terra sigillata of each 2 penniweight in fine powder all still stirring it till it be almost cold and so make it up in rouls use it as need requires for all weakness wasting or heat in the Kidneys Cranash To make Oyl of Swallows Take one handful of Mother-Thyme of Lavender-cotten and Strawberry leaves of each alike four Swallows feathers and all together well bruised 3 ounces of Sallet oyl beat the herbs and the Swallows feathers all together until they be so small that you can see no feathers then put in the oyl stir them well together and seeth them in a posnet and strain them through a Canvas cloth and so keep it for your use For a Thorn Fellon or Prick Take the juice of Fetherfew of Smallage of each one saucer full put to it as much of Wheat flower as will make it somewhat thick and put to it of good black sope the quantity of a Walnut mingle them together and lay them to the sore A Drink for one that hath a Rupture Take the Comfit otherwise called Bonesel a pretty handful of Woodbitten as much Bread Plantain and leaves of Cammock somewhat more than a handful of Vervain as much as of the Cammock of Dasie roots a small quantity of Elder tops or young buds the least quantity stamp all these together and put unto them being stamped one pint of pure White-wine then strain it and drink of it morning and evening one hour or more before breakfast or supper a good draught blood-warm If it be a sucking Child let the Nurse drink posset Ale of the aforesaid drink and let the Child suck immediately if he be an old body let him take it lying in his bed 9 days if it may be conveniently or otherwise to use no straining For a Lask or Flux Take one quart of red Wine as much running water one ounce of Cinnamon seeth these half away and give the Patient six spoonfuls to drink morning and evening if you think it be too harsh put in a piece of Sugar A Lotion Water for the Canker Take one gallon of pure Water four handfuls of Woodbine of Marigolds and Tetful of each two handfuls of Celendine Rue Sage
and Egrimony of each one handful boyl all these to a quart then strain it and put thereto two great spoonfuls of the best English Honey and one ounce of Roch Allum boyl them all again as long as any scum ariseth then take it off and put it in a close bottle and use it blood warm when need requires For the Mother Take 3 or 4 handfuls of Fern that groweth upon a house seeth it in Rhenish Wine till it be well sodden then put it in a linnen cloth and lay it to her Navel as hot as she may suffer it four or five times A Water for all old Sores Take Honey-suckles Water Betony Rosemary Sage Violet leaves Elder leaves cut them all small together and seeth them in a quart of running water put thereto two spoonfuls of Honey and a little Allum For one that hath a great heat in his Temples or that cannot sleep Take the juice of Housleek and of Lettice of each 1 spoonful of womans Milk six spoonfuls put them together and set them upon a Chafing dish of Coals and put thereto a piece of Rose cake and lay it to your Temples To quench or slake your Thirst. Take one quart of running water out of the brook seeth it and scum it put thereto 5 or 6 spoonfuls of Vinegar a good quantity of Sugar and Cinnamon 3 or 4 Cloves bruised drink it lâ—kewarm For one that hath a great heat in his hands and stomach Take 4 Eggs roast them hard peel them lay them in Vinegar 3 or 4 hours then let the sick man hold in either hand one of them and after some space change them and take the other and it will allay the heat Against all Aches especially of a Womans breast Take Milk and Rose leaves and set them on the fire and put thereto Oatmeal and oyl of Roses boyl them till they be thick and lay it hot under the sore and renew it so that it be always hot For the Phthisick and dry Cough Take the Lungs of a Fox beat them to powder take of Liquorish and Sugar candy a good quantity a small quantity of Cummin mix these all well together and put them in a bladder and eat of it as often as you think good in a day To take away Warts Take Snails that have shells prick them and with the juice that cometh from them rub the Wart every day for the space of 7 or 8 days and it will destroy them A perfect Water for the sight Take Sage Fennel Vervain Bettony Eyebright Pimpernel Cinquefoil and Herbgrace lay all these in White-wine one night still it in a stillatory of glass this water did restore the sight of one that was blind three years before To restore the Hearing Take Rue Rosemary Sage Vervain Marjoram of each one handful of Cammomil two handfuls stamp them and mould them in Rie dough make thereof one loaf bake it as other bread and when it is baked break it in the midst and as hot as may be suffered bind it to your ears and keep them warm and close one day or more after it be taken away forbear ye to take cold For a Fellon in the Joints Take Rue Featherfew Bores grease Leaven Salt Honey six leaves of Sage shred them altogether small then beat them together and lay it to the sore place To comfort the Brains and to procure sleep Take a red Rose-cake three spoonfuls of White-wine Vinegar the white of one Egg three spoonfuls of Womans Milk set all these on a Chafing dish of Coals heat them and lay the Rose cake upon the dish and let them heat together then take one Nutmeg and strew it on the Cake then put it betwixt two clothes and lay it to your forehead as warm as you may suffer it A Medicine for a forehead with a Scald Take one peck of Shoomakers shreds set them over the fire in a Brass pan put water to them and seeth them so long as any oyl will arise and evermore be scumming off the oyl then take plantain Ribwort Housleek leaves ground Ivy knotted grass wild Borrage Tutsan Herb Bennet Smallage Setwel leaves of every one alike quantity and beat them in a Mortar and strain them then take half a pennyworth of Rosin half a pennyworth of Allum a little Virgins Wax beat them and put them into a pan and set it over the fire put thereto the Herbs and the oyl let them seeth till all be melted then strain them into a pan and stir them till they be cold and put it into a box for your use when you dress your head heat a little in a saucer annoint it every day twice pull out the hairs that stand upright and with a linnen cloth wipe away the corruption A Salve for a Green wound or old Sore Take the leaves of green Tabacco two pounds of Valerian two pound beat them very small then strain them and take the juice thereof put one pound of yellow Wax one pound of Rosin one pound of Deer suet boyl them together till they be very green and when it is cold put to it a quarter of a pound of Turpentine and keep it for your use For the Running of the Reins Approved Take the Roes of red Herrings dry them upon the coals till they will beat to powder then give it to the patient to drink in the morning fasting as much as will lie upon a shilling in 5 spoonfuls of Ale or Wine be he never so weak For the burning and pricking in the Soles of the Feet Take have a pound of Barrows grease two handfuls of Mugwort chopped very small boyl it with the Barrows grease upon a soft fire by the space of 4 hours then strain it from the Mugwort and put it up in an earthen thing for your use and annoint your feet as you go to bed A Medicine for any heat burning or Scalding Approved Take half a pint of the best Cream you can get and set it in a fair Posnet upon the fire then take two good handfuls of Dasie roots leaves and all clean washed and very finely shred put them into the same Posnet and boil it upon the fire until it be a clear Ointment then strain it through a cloth and keep it for your use To make Aqua Composita to drink for a Surfeit or a cold stomach and to avoid Flegm and glut from the stomach Take one handful of Rosemary one good root of Elecampane one handful of Hop half a handful of Thyme half a handful of Sage 6 good crops of red Mints and as much of Pennyroyal half a handful of Horehound six crops of Marjarom two ounces of Liquorish well bruised and so much of Annise seeds then take 3 gallons of strong Ale and put all the aforesaid things Ale and Herbs into a brass pot then set them upon the fire and set your Limbeck upon it and stop it close with paste that there come no air out and so keep it with a soft fire
sweating therefore let her muffle her self with double old cloth wherein is Wormwood Rue Fetherfew crums of sowr Bread and Vinegar and a little Rose-water beat all these together and put it into the muffler made new every day while you do keep him and let the sick party have of it bound in a cloth to smell on while he is in a sweat then after do it away and take a new and because he shall be faint and distempered after his sickness he shall eat no flesh nor drink wine the space of nine days but let him use these Conservatives for his health as Conserve of Bugloss Borrage and red Roses and especially he shall drink 3 or 4 days after he hath sweat morning and evening 3 ounces of the juice of Sorrel mixed with an ounce of Conserve of Sorrel and so use to eat and drink whatsoever is comfortable for the heart also if one take the quantity of a Pea of the said Electuary with some good Wine it shall keep him from the infection therefore when one is sick in the house of the plague then so soon as you can give all the whole houshould some of this Receipt to drink and his keeper also and it shall preserve them from the infection yet keep the whole from the sick as much as you can beware of the clothes and bed that the sick party did sweat in To make Balm Water Take 4 gallons of strong Ale stale half a pound of Liquorish two pound of Balm two ounces of Figs half a pound of Annise seeds 1 ounce of Nutmegs shred the Balm and Figs very small and let them stand steeping 4 and 20 hours and then put it in a still as you use Aqua vitae To make Doctor Stevens Water Take one gallon of good Gascoign Wine of Ginger Galingals Nutmegs Grains Annise seeds Fennel seeds Carraway seeds Sage Mints red Roses garden-Thyme Pellitory Rosemary wild Thyme Pennyroyal Cammomil Lavender of each one handful bray your spices small and chop the herbs before named and put them with the spices into the Wine and let it stand 12 hours stirring it very often then still it in a Limbeck closed up with coarse paste so that no air enter keep the first water by it self it is good so long as it will burn An Ointment for any strain in the Joynts or any Sore Take 3 pound of fresh Butter unwashed and set it in an Oven after the bread be drawn out and let it stand 2 or 3 hours then take the clearest of the Butter and put it into a Posnet then take the tops of red Nettles as much as will be moistned with the Butter and chop them very small and put them into the Butter set it on the fire and boyl it softly 5 or 6 hours and when it is so boyled put thereto half a pint of pure oyl Olive and then boyl it very little and take it off and strain it into an earthen pot and keep it for your use If you think good instead of Nettles only you may take these herbs Cammomil Rosemary Lavender Tunhoof otherwise Alehoof Five-finger Vervain and Nettle tops For an Ague Take the inner bark of a Walnut tree a good quantity boyl it in Beer until the Beer look black and then take a good draught and put it into a pot then take six spoonfuls of sallet Oyl for an extream Ague brew it to and fro in two pots then drink it and let the party labour at any exercise until he sweat then let him lie down upon a bed very warm until he hath done sweating this do three times when the Ague cometh upon him A Powder against the wind in the Stomach Take Ginger Cinnamon and Gallingal of each 2 ounces Annise seeds Carraway and Fennel seeds of each 1 ounce long Pepper Grains Mace and Nutmegs of each half an ounce setwel half a dram make all in powder and put thereto 1 pound of white Sugar and use this after your meat or before at your pleasure at all times it comforteth the stomach marvellously carrieth away wind and causeth a good digestion For a Pin and a Web in the Eye Take the white of an Egg beat it to oyl put thereto a quarter of a spoonful of English Honey half a handful of Daisie leaves and in winter the roots half a handful of the inner rind of a young Hazle not above one years growth beat them together in a Mortar and put thereto 1 spoonful of Womans Milk and let it stand infused two or three hours and strain alâ— through a cloth and with a featheâ— drop it into the eye thrice a day For blood shotten and sore Eyes coming of heat Take Tutty of Alexandria oâ— Lapis Tutty 1 ounce beat it unto fine powder and temper it with a quart of White-wine put thereto 1 ounce of dried Rose leaves and boyl them all together with a soft fire until one half be consumed then strain it through a fine linnen cloth and keep it in a glass and use it evening and morning and put it into the sore eyes with a feather or your finger If the Tutty be prepared it is the better which is thus done steep the Tutty in Rosewater and let it lie half an hour then take it forth and lay it on a white paper to dry then take it when it is dry steep it and dry it again as before twice or thrice and then use it as before For an Ach in the Bones Take Southernwood Wormwood and Bay leaves of each one handful one Ox gall one pint of Neats foot oyl put all these together and let them stand 2 or 3 days and let them boyl upon a very soft fire then put in of Deers suet a good quantity strain them and put them into a pot and so annoint the Patient put to this a good quantity of Tar and as much Pitch as the bigness of a Walnut and of the juice of Pimpernel a good quantity For Children that are troubled with an extream Cough Take Hyssop water and Fennel water of each half a pint of sliced Liquorish and sugar of each a pretty quantity seeth them easily over a good fire strain it and let them take a little hereof an ounce and often you may dissolve pellets therein and you may annoint their chest with oyl of Almonds and a little Wax A Medicine for sore Eyes Take red Fennel and Celendine of each one handful stamp and strain them that done take five spoonfuls of Honey and white Copperas the quantity of 1 Pea Rose-water five spoonfuls boyl all these together in an earthen pot skim it well and clarifie it with the white of an Egg this is an excellent Medicine to clear the sight of the Eye if there be any thing in the Eye superfluous to hinder the sight but if there be nothing but heat it is nothing so good To help one that is inwardly bruised Take of Borrage and red Sage of each a handful stamp these together
the kinds of Aristolochias round and long of every of these in fine powder searced one ounce of Mammir one ounce and a half of oyl of Bayes half a pound of oyl of Juniper six ounces dissolve all these together in the aforesaid Skillet and then put them to the former Plaister set it over a gentle fire and keep it with stirring till it boyl a little Then take your five Gums Popanax Galbanum Sapagenum Ammoniacum and Bdellium of each of these three ounces which must be dissolved in White-wine Vinegar and strained and the Vinegar exasperated from them before you go about the Plaister let there be 3 ounces of each of them when they are thus prepared then when the Plaister hath gently boyled about half the bigness of a Nutmeg at a time continuing that order until all the Gums be in and dissolved then set it over the fire again and let it boyl a very little but before it boyl be sure that the Gums be all dissolved for else it will run into lumps and knots after it hath boyled a little take it from the fire again and continue the stirring of it very carefully and put it to these things following being in a readiness take of both the Corals red and white of Mother of Pearl of Dragons Blood of Terra Lemnia of white Vitriol of each of them 1 ounce of Lapis haematitis and of the Loadstone of each of them one ounce and a half of the flowers of Antimony two drams of Crocus Martis two drams of Camphire one ounce of common Turpentine half a pound mix all these together but first let those things that are to be pounded be carefully done and fully searced then put them all together among the former things and again set it over the fire with a moderate heat and gentle to boyl till it be in the form of a plaister which you may know by dropping it on a cold piece of wood or stone or iron you must also remember to keep it with continual stirâ—ing from the beginning to the ending when you make it up let your hands and the place you rowl it on be annointed with the oyl of Saint Johns Wort and of each Worms and Juniper Cammomil and Roses together wrap it in Parchment or Leather and keep it for your use Memorandum That the Camphire be dissolved in the oyl of Juniper mix them together with the Gum-sandrach and put them in towards the latter end An Ointment for any strain in the Joynts or for any Sore Take 3 pound of fresh Butter unwashed and set it into an Oven after the bread be drawn out and let it stand 2 or 3 hours then take the clearest of the Butter and put into a Posnet then take the tops of red Nettles and chop them very small and put so many Nettles to the Butter as will be moistned with the Butter and so set it on the fire and boyl it softly 5 or 6 hours and when it is so boyled put thereto half a pint of the best oyl of Olive and then make it boyl a very little and take it off and strain it into an earthen pot and keep it for your use Mr. Ashley's Ointment Take six pound of May Butter unsalted one quart of Sallet oyl four pound of Barrows grease one pound of the best Rosin one pound of Turpentine half a pound of Frankincense to this rate take these Herbs following of each a handful videlicet Smallage Balm Lorage red Sage Lavender Lavender-cotten Herb-grace Parsley Comfrey called Boneset Sorrel Laurel leaves Beech leaves Lungwort Marjorum Rosemary Mallows Cammomil Saint Johns wort Plantain Alheal Chickweed English Tobacco or else Henbane Grunsel Woundwort Bettony Egrimony Carduus Benedictus wild Wine or White-wine called Brian Adders Tongue Mellilot drink all these Herbs clean wash them strain them clean from the water all these must be gathered after the Sun rise then stamp all these Herbs in a stone or wooden Mortar so small as possible may be then take your Rosin and beat it to powder with your Frankincense and melt them first alone then put in your Butter your Hogs grease and oyl and when all is melted put in your Herbs and let them all boyl together half a quarter of an hour then take it from the fire and leave stirring of it in no wise a quarter of an hour after and in that time that it is from the fire put in your Turpentine and 2 ounces of Verdigrease very finely beaten to powder and when you put in your Turpentine and Verdigrease stir it well or else it will run over and so stir it until it leave boyling then put it in an earthen pot stopping the pot very close with a cloth and a board on the top and set it in a dunghil of horse muck 21 days then take it up and put it into a kettle and let it boyl a little taking heed that it boyl not over then strain all through a coarse cloth into an earthen or Gally pot and when all is strained put to it half a pound of oyl of Spike and cover the pot close until you use it and when you use it make it warm in winter and use it cold in summer An approved Medicine for an Ach in the Joynts whatsoever Take half a pound of Rosin half a pound of Frankincense Olibanum and Mastick of each one ounce Wax Deers suet Turpentine of each 2 ounces Camphire 2 drams beat the Olibanum Mastick Rosin and Frankincense and Camphire into powder then put it in a brass Pan with a pottle of White-wine and put in the Wax and Deer suet into it and when it doth boyl put in your Turpentine and let it boyl a quarter of an hour then take it from the fire and let it stand and cool until the next day then work it with your hand to work out the Wine annointing your hands first with oyl then make it up in rowls then as need will serve take thereof and spread it with a warm knife upon the fleshy side of a Sheeps skin and apply it warm to the grieved place and take it not off until it fall off of it self pricking the plaister full of holes A Searcloth to be used against Carbuncles red Sores Biles Swellings or any hot causes Take a wine pint of pure Sallet oyl and put into an earthen pot that is very large and set it upon a very soft fire of Charcoal and when it beginneth to boyl stir it with a Hasel stick of one years shooting then put into it 2 ounces of Venice Sope that is pure white half a pound of red Lead one quarter of a pound of white Lead letting it boyl very softly stirring it continually with this Hazel stick for the space of 2 or 3 hours you shall know when it is boyled by this drop one drop thereof on a board and it will be stiff when it is enough then take it from the fire and put into it half an ounce of oyl
cool place it will keep good two or three years The Vertues are these The virtue of the said Balm is in all perfection good to cure all that is here under-written and the said oil is good to cure any wounds either inward or outward proved Being inward squirted into the said wounds warm and outward being applied with fine lint or linnen and anointing all the parts thereabouts 1. It doth not only take away the pain but it doth also keep it from inflammation and draweth forth also all broken bones or any thing else that may putrifie or fester if the Brains Heart Guts Liver be not touched it will heal in four or five times dressing if no other thing be applied thereunto 2. It healeth any burning or scalding by fire or water or by any other means it healeth any A most excellent Powder much used by a Person of Quality lately deceased with the Virtues Take Pearl Magistrale prepared Coral red and white prepared Amber prepared Harts-horn of each half an ounce Contra Yarva one ounce mingle them well together then take three ounces of the black claws of Crabs before they be sodden they must be taken in June or July the Sun being in Cancer mingle all well together then put to it four ounces of white sugar candy powdered and mingle with the sugar-candy Ambergreece Musk Citron-seed skinned ana ten grains beat the seeds Sugar-candy and Ambergreece by themselves very fine in a stone mortar all the rest must be passed through a fine Searce then make a strong gelly of Harts-horn being boiled with White-wine and infuse therein Saffron powdered two drams and with this Jelly perfume the powder being all mixt into a paste so make it up into little balls and set them in a warm Oven to dry and then put them up to your use the closer they be kept the better The Vertue of this powder is most excellent 1. For to bring out the Small-Pox or if they be come out take ten grains in Dragon-water each three hours for nine hours 2. For the Plague take ten grains in Dragon-water each three hours for nine hours and sweat and keep your self warm 3. For a Hectick take for nineteen days together six grains every morning in Borrage water 4. For a Consumption in Agrimony-water take six grains for 14 days together 5. For the Cough of the Lungs six grains in half Bettony and half Hysop-water for fourteen days 6. For an Ague or Fever for three days every third day take seven grains every three hours for nine hours in Carduus-water 7. For poison twelve grains boiled in a little Milk. 8. For a Woman that is sick after Labour take seven grains every three hours for nine hours in Agrimony water 9. There is no Unicorns horn comparable to it in contagious times it is good to take five grains every morning in a little Sack. 10. For the passion of the heart and Convulsion fits seven grains in Borrage-water and it is a great preserver of health working only as a Cordial and you may safely take ten twelve fourteen or sixteen or eighteen or twenty grains at once for a full Dose 11. And if it be a great Fever Small-Pox Plague Poyson or for a Woman in Labour put into every Dose three grains of Bezoar-Oriental How to strengthen the Back and to make one lusty Take half a pint of Malmsey and a handful of the pith of an Ox back but take the pith out from the skin then take four or five stalks of Artichoaks and take the pith out of them but first cut the stalks into pieces so long as your finger and then parboil them well and then put it to the other things and boil it gently to a Jelly and when you have done so let it be cold and then eat it upon the point of a knife morning and evening and at any time of the day so much as you shall think fitting and if you would have it pleasant make it sweet with white Sugar-candy but not with Sugar For one that cannot make his Water Take Thyme and stop it in wine-Wine-vinegar one night or more then take of this three spoonfuls blood-warm after that you have eaten at morning noon and night How to help a stinking Breath that cometh from the Stomach Take two handfuls of Cummin seeds and beat them to powder and seeth it in a pottle of White-wine until half be boiled away and then give the party a good draught thereof first and last morning and evening as hot as he can suffer it and in fifteen or sixteen days it will help For the Sciatica or the Gout my Lord of Sussex Medicine called Flesh-Unguetors Take of Rosin half a pound of Perofin half a pound of Virgins-Wax four ounces of Olibanum four ounces of Mastick half an ounce of sheeps tallow or of Harts-tallow two ounces of Camphire three drams and of Turpentine three ounces The way to make it First beat all your Gums aforesaid every one by themselves then take your Tallow and your Wax and set them together on the fire that done put in your Rosin then your Olibanum and last of all your Mastick and when all is relented together over a soft fire of Coals then strain it through a thin Canvas cloth into a pottle of White-wine and then let them all boil together again until half the Wine be wasted and sod away then take it from the fire and let it cool then afterward when it is almost cold anoint your hands with the oil of sweet Almonds and work it up in rowls like wax rowls and in the time of the working thereof cast in your Camphire beaten in fine powder by it self alone this observed that before you put in your Camphire into the Mortar for to be beaten into powder you must always beat in the same Mortar two or three Almonds for else your Camphire will not be made into powder The ordering of the same Medicine First you must spread it upon a fine linnen cloth plaisterwise and so lay it upon every joynt where the pain is but before the laying of your Plaister you must anoint all your Joynts with the oil of Roses and the stuff of your Plaister must be half an inch thick and according unto the property of the same you must let it stick and cling where you lay it for the space of 9 or 10 days together notwithstanding it doth put you to some pain or itch in the mean time yet you must in any wise let it lie on still for it will both draw out the sinews by little small pimples and also heal it again and this one plaister must serve during all the time of your disease without any manner of renewing Prob. of witness by my Lord of Suffolk A TABLE OF THE CONTENTS OF THE ADDITIONS B. LUcanelions Balsom admirable for Wounds and many other things pag. 211 The Vertues 212. 213. 214. 215 Dr. Turcables green Balsom with its Vertue 224. 225. 226 How to
on the top of it and 1 pound weight for one hour then lay 2 pound weight for an hour more then turn him when he hath stood 2 hours lay three pound on him for an hour more then take him out of the Vate and let him lie 2 or 3 hours and then salt him on both sides when he is salt enough take a clean cloth and wipe him dry then let him lie a day or a night then put Nettles under the upon him and change them once a day the Cheese will come to his eating in 8 or 9 days To make Cheese-Loaves Take the curds of a tender new-milk Cheese and let them be well pressed from the Whey and then break them as small as you can possible then take crumbs of Manchet and yolks of Eggs with half the whites and some sweet Cream and a little fine flower mingle all these together and make a paste of it but not too stiff then make them into little Loaves and bake them when they be baked cut off the tops and butter them with Sugar Nutmeg and melted Butter and put it in with a spoon and stir it altogether then lay on all the tops and sear them with scraped Sugar How to make a very good Tansie Take 15 Eggs 6 of the whites beat them very well then put in some Sugar and a little Sack beat them again and put about a pint or a little more of Cream then beat them again then put in the juice of Spinage or of Primrose-leaves to make it green then put in some more Sugar if it be not sweet enough then beat it again a little and so let it stand till you fry it when the first course is in then fry it with a little sweet Butter it must be stirred and fryed very tender when it is fryed enough then put it in a dish and strew some Sugar upon it and serve it in To make black Tart stuff To a dozen pound of Prunes take half a dozen of Maligo-Raisins wash and pick them clean and put them into a pot of water set them over the fire till all these are like pulp and stir them often lest they burn to them take them off and let them be rubbed through a hair Sive hard with your hands by little and little till all be through then season them to your taste with searced Ginger To make yellow Tart stuff Take 24 Eggs beat them with salt together and put into it a quart of seething Milk stirring it until it caudles then take it off and put it into a napkin hanging it up till all the whey be run through when it is cold take it and grind it in a stone-Mortar with Sack and Sugar to your taste and otherwise to make it look white leave the yolks and instead of Sack put in Rose-water To make a made Dish Take a quarter of a pound of Almonds beat them small and in the beating of them put in a little Rose-water to keep them from Oyling strain them into Cream then take Artichoak bottoms and Marrow and boyl the redness of the Marrow out then take a quart of Cream boyl it with Dates Rose-water and Sugar when it is boyled to a convenient thickness take it off and take your Artichoaks and pare off the leaves and lay them into a dish and some Marrow upon them then pour some Cream upon them then set it on coals till you serve it in A Sauce for a Shoulder of Mutton Take a few Oysters and some sweet herbs and an Onion and a pint of White-wine and a little beaten Nutmeg a little Salt and a large Mace a little Lemon pilled and a little Sugar a little leaker posset if you have no Oysters take Capers in the room of them and some gravy of the Mutton To fry Apple Pies Take Apples and pare them and chop them very small beat in a little Cinnamon a little Ginger some Sugar and a little Rose-water take your paste roul it thin and make them up as big pasties as you please to hold a spoonful or a little less of your Apples and so fry them with butter not too hasty lest they be burned To make Curd Cakes Take a pint of Curd four Eggs take out two of the whites put in some Sugar a little Nutmeg and a little flower stir them well together and drop them in and fry them with a little butter To make Furmenty Take a quart of sweet Cream 2 or 3 sprigs of Mace and a Nutmeg cut in half put it into your Cream so let it boyl then take your French-Barley or Rice being first washed clean in fair water three times and picked clean then boyl it in sweet Milk till it be tender then put it into your Cream and boyl it well and when it hath boyled a good while take the yolks of 6 or seven Eggs beat them very well to thicken on a soft fire boyl it and stir it for it will quickly burn when you think it is boyled enough sweeten it to your tast and so serve it in with rose-Rose-water and Musk-sugar in the same manner you make it with Wheat To make an Artichoak Pye. Take the bottom of six Artichoaks being boyled very tender put them in a dish and put some Vinegar over them season them with Ginger and Sugar and a little Mace whole putting them into a Pye and when you lay them in lay some Marrow and Dates sliced in and a few Raisins of the Sun in the bottom with good store oâ— Butter so close the Pie when it is half baked take a dish of Sack being boyled first with Sugar and a Pill of Orange put in into your Pie and set it in the Oven again till you use it To make a Chicken Pie. Make your paste with good store of Butter and yolks of Eggs and Sugar then take six small Chickens taking out the breast-bone trussing them round take 2 Nutmegs and a good quantity of Cinamon cut it in little pieces take 2 yolks of Eggs and beat them with six spoonfuls of Verjuice then take your juice and Verjuice a little salt stir them well together take a good deal of Butter and wet it in the Verjuice and put it in the bellies of the Chickens so lay them in the Pie with Butter under them then take half a pound of Currans washed and dried so lay them on the top of the Chickens with a piece of Marrow Barberries Grapes and good store of Butter and Sugar as will season it a little before you draw out your Pie put in Verjuice and Sugar boyled together To bake Beef like red Deer Take a pound of Beef and slice it thin and half a pint of good wine Vinegar some 3 Cloves and Mace above an ounce 3 Nutmegs pound them all together Pepper and Salt according to your discretion and a little Sugar mix these together take a pound and a half of Suet shred and beat it small in a
To boyl a Calves-Head with Oysters Take the head and boyl it with water and salt a little White-wine or Verjuice and when it is almost enough then cut some Oysters and mingle them together and a blade or two of Mace a little Pepper and Salt and a little liquor of the Oysters then put it together and put it to the Calves-head and the largest Oysters upon it a slit Lemon and Barberries so serve it in To fry a Coast of Lamb. Take a Coast of Lamb and parboyl it take out all the bones as near as you can and take 4 or 5 yolks of Eggs beaten a little Thyme and sweet Marjoram and Parsly minced very small and beat it with the Eggs and cut your Lamb into square pieces and dip them into the Eggs and Herbs and fry them with butter then take a little butter White-wine and Sugar for sauce To stew Sausages Boyl them in fair Water and Salt a little for sauce boyl some Currans alone when they be almost tender then pour out the water and put in a little White-wine Butter and Sugar To boyl Ducks When they be half boyled take a quart of the liquor and strain it and put a quart of White-wine and some whole Mace Cloves and Nutmegs sliced and Cinnamon and a few Onions shred a bundle of sweet Herbs a few Capers and a little Camphire when it is boyled put some Sugar to season it withal To make White-broth with a Capon Truss your Capons and boyl them in fair water and when they are half boyled take out 3 pints of the liquor and put it into a quart of Sack and as much White-wine and slice 2 ounces of Dates half or quarterwise as you please a little whole Mace Cloves and Cinnamon a Nutmeg sliced of each a little quantity boyl the broth in a Pipkin by it self until the Dates begin to be tender then put in the Marrow of two bones and let it boyl a little not too much then when your Capons be near ready break twenty Eggs save the yolks from the whites and beat the yolks until you may take up a spoonful and it will not run beside the spoon then you must put a little cold broth to him and so strain them through a cloth then take up some of the hot broth to beat your Eggs because else it will turn let it have a walm or 2 after the Eggs be in but not seeth too much for fear it turns then dish your Capons and pour your broth on them and garnish your dish as your please To make stewed Broth. Take a neck of Mutton or a rump of Beef let it boyl and scum your pot clean thicken your pot with grated bread and put in some beaten spice as Mace Nutmegs Cinnamon and a little Pepper put in a pound of Currans a pound and a half of Raisins of the Sun 2 pound of Prunes last of all then when it is stewed so season it with a quart of Claret and a pint of Sack and some Sanders to colour it and a pound of Sugar to sweeten it or more if need be you must seeth some whole spice to garnish your dish withal and a few whole Prunes out of your pot To make Gallendine sauce for a Turkie Tâ—ke some Claret-wine and some grated bread and a sprig of Rosemary a little beaten Cloves a little beaten Cinnamon and some Sugar An exceeding good way to stew Chickens Take Chickens fley them and cut them in pieces corss-way then put them in a Pipkin or Skillet and cover them almost with Pepper and Mace and water so let them stew softly with a whole Onion in it till part of the liquor be consumed then put in as much White-wine as will cover them again take Parsley sweet Marjoram Winter-savory with a little Thyme and shred them very small and put them in and let them boyl till they are almost enough then put in a good piece of Butter To boyl a Leg of Mutton Take a Leg of Mutton and stuff it for the stuffing take a little Beef suet and a few sweet herbs chop them small and stuff it then boyl it and put in a handful of sweet herbs cut them small mingle a hard Egg amongst the herbs and stew it upon the Mutton melt a little Butter and Vinegar and put into a dish and send it in To keep Quinces all the Year First you must core them and take out the kernels clean and keep the cores and kernels and set over some water to boyl them then put them in when you set over the water then let them boyl till they be a little soft and then take them up and set them down till they be cold then take the kernels and stamp them and put them into the same water they were boyled in and let them boyl till they be thick see you have as much liquor as will cover the Quinces and if you have not enough take of the smallest Quinces and stamp them to make more liquor and when it is boyled good and thick you must strain it through a coarse cloth and when the Quinces be cold then put them into a pot and the liquor also and be sure the liquor cover them you must lay some weight upon them to keep them under so cover them close let them stand 14 days and they will work of their own accord and they will have a thick rind upon them and when they wax hoary or thick then take it from the liquor for it will have a skin on it within a month or six weeks To pickle Cucumbers Take the Cucumbers and wash them clean and dry them clean in a cloth then take some water vinegar salt Fennel-tops and some Dill-tops and a little Mace make it fast enough and sharp enough to the tast then boyl it a while and then take it off and let it stand and be cold then put in the Cucumbers and lay a board on the top to keep them down and tye them close and within a week they wilâ— be fit to eat To pickle purslain Take the Purslain and pick it iâ— little pieces and put it into a poâ— or barrel then take a little water vinegar and salt to your tast it muâ—â— be pretty strong of the Vinegaâ— and Salt and a little Mace anâ— boyl all these together and poâ—â— this liquor in seething hot into the Purslain and when it is cold tie it close but lay a little board on the top to keep it down and within a week or 2 it is fit to eat To do Clove-Gilliflowers up for Salletting all the year Take as many Clove-Gilliflowerâ— as you please slip off the leaves then strow some Sugar in the bottom of the Gally-pot that you do them in and then a lane of Gilliflowers and then a lane of Sugar and so do till all the Gilliflowers be done then pour some Claret-wine into them as much as will cover them then cut a piece of a thin board and
then take as much evening-milk as will cover it and something more boil it and cool it again till it be blood-warm then put it to the Oatmeal and let it soak all night the next morning strain it from your Milk as dry as you can through a cloth then take three pints of good Cream boil it with a Mace and the yolks of 8 Eggs when it is boiled put it into your stuff then put in six Eggs more whites and yolks season it with a 〈◊〉 quantity of Cinamon Nutmeg and Ginger and a less quantity of Cloves and Mace put in as much sugar as you think will sweeten it have good store of Suet shred small and forget not Salt so boil them To make Sugar-Cakes Take one pound of fine flower one pound of sugar finely beaten and mingle them well together then take 7 or 8 yolks of Eggs and if your flower be good take one white or two as you shall think good take 2 Cloves and a pretty piece of Cinnamon 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 with as much hast as you can bake them in a soft oven To make a Calves-foot Pye. Take your Calves feet boll them and blanch them then boil them again till they be tender then take out all the bonâ—◠〈…〉 with Cloves Mace Ginger aâ—â— Cinnamon as much as you shall think good then put in a good quantity of Currans and Butter bake your Pie in a soft Oven and when it is baked take half a pint of White-wine Vinegar beat 3 yolks of Eggs and put to the coals season it with sugar and a little Rose-water alwaies stirring it then put it into your Pie and let it stand half a quarter of an hour How to make a very good Pie. Take the backs of four white Herrings watered the bones and skin taken away then take so much Wardens in quantity pared and cored half a pound of Raisins of the Sun stoned mince all these together and season it with Cinnamon and Ginger and when the Pie is baked put in a little Rose-water and scrape sugar on it if you put in Butter then put in a handful of grated bread 〈…〉 Cimbals â—ake fine flower dried and as much sugar as Flower then take as much whites of Eggs as will make it paste and put in a little Rose-water then put in a quantity of Coriander-seed and Annise seed then mold it up in that fashion you will bake it in How to preserve Angelica Roots Take the Roots and wash them then slice them very thin and lay them in water 3 or 4 daies 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 4 pints of water and two pound of sugar let it boil and scum it clean then put in the roots it will be boiled before the sirrup then take them up and boil the sirrup after they will ask you a whole daies work for they must boil very softly at St. Andrew's time it is the best time to do them in all the Year To boyl a Capon with Brewis Take a Capon and truss him to boil then set on the fire a good quantity of water scum it very clean before you set on your Capon put a little water Savory and Thyme into the belly of it and a little salt and gross pepper when you have scummed it clean cover it close to boil then take a good handful of herbs as Marigolds Violet-leaves or any such green herbs as you shall think fit wash them and set them on the fire with some of the uppermost of the broth that boils the Capon then put into it good store of Mace and boil it with the Capon when the herbs be boiled and the broth very green and almost consumed away take the uppermost of your Capon and strain it together and scald your Brewis and put it into a dish and lay the Capon on them To make a Spice Cake Take one bushel of Flower six pound of Butter eight pound of Currans two pints of Cream a pottle of Milk half a pint of good Sack 2 pound of Sugar 2 ounces of Mace 1 ounce of Nutmegs 1 ounce of Ginger twelve yolks 2 whites take the Milk and Cream and stir it all the time that it boils put your hot seething milk to it and melt all the Butter in it and when it is blood warm temper the Cake put not your Currans in till you have made the paste you must have some Ale-yeast and forget not salt To make Broth of a Neats-tongue Take Claret-wine grated bread Currans sweet Butter Sugar Cinnamon Ginger boil them altogether then take the Neats-tongue and slice it and lay it on a dish upon sippets and so serve it To souce a Carp or Gurnet Take fair Water and Vinegar so that it may be sharp then take Parsly Time Fennel and boil them in the broth a good while then put in a good quantity of Salt and then put in your Fish and when it is well boiled put the broth into a vessel and let it stand To make a fine Pudding Take Crums of white bread and so much fine flower then take the yolks of four Eggs and one white a good quantity of Sugar take so much good Cream as will temper it as thick as you would make pancake-batter then butter your pan and bake it so serve it casting some Sugar upon it you must shred suet very small and put it into it To make a broth to drink Take a Chicken and a little of the neck of Mutton and set them on and scum it well then put in a large mace and so let it boil while the Chicken be tender then take the Chicken out and beat it all to pieces in a stone Mortar and put it in again and so let it boil from four pints to a little more than half a pint then cast it through a strainer and season it To boil a Chicken or Partridge Take your Chicken and set it a boiling with a little of the neck of Mutton and scum it well then put in a Mace and so let it boil down and when it is almost boiled have some few herbs parboiled as Lettice Endive Spinage Marigold-leaves for note these herbs are usually used to be boiled which by course will hold their colour in boiling and put some of these aforesaid herbs to the Chicken and Mutton if you think your broth strong enough take out your Mutton then you may put a little piece of sweet butter and a little Verjuice and a very little Sugar and Salt so serve it in with sippets A Broth to drink Take a Chicken and set it on and when it boils scum it then put in a Mace and a very little Oatmeal and such herbs as the
and as much Prunes then take a Court-roul and cut it in long slices like a Butchers skiver then put in a little Mace Pepper and Salt a piece of Butter and a little Vinegar some crumbs of bread and when it hath stewed 2 hours take it up and serve it To boil a Capon in white broth Truss a Capon to boil and put it into a pipkin of water and let it boil 2 hours and when it is boiled take up a little of the broth then take the yolks of Eggs and beat them very fair with your broth that you take up then set it by the fire to keep warm season it with grated Nutmeg Sugar and Salt then take up your Capon and pour this broth on with a little sack if you have it garnish it with sippets and serve it remember to boil whole Mace with your Capon and Marrow if you have it To boil a Capon or Chicken in white broth with Almonds Boil your Capon as in the other then take Almonds and blanch them and beat them very small putting in sometimes some of your broth to keep them from boiling when they are beaten small enough put as much of the uppermost broth to them as will serve to cover the Capon then strain it and wring out the substance clear then season it as before serve it with marrow on it How to boil Brawn Water your Brawn 24 hours wash and scrape it 4 or 5 times then take it out of the water and lay it on a fair Table then throw a handful of salt on every collar then bind them up as fast as you can with Hemp Bass or Incle then put them into your Kettle when the water boileth and when it boileth scum it clean let it boil until it be so tender that you may thrust a straw through it then let it cool until the next morning By the souced meats you may know how to souce it How to boil a Gammon of Bacon Water your Gammon of Bacon 24 hours then put it into a deep kettle with some sweet Hay let it boil softly 6 or 7 hours then take it up with a scummer and a plate and take off the skin whole then stick your Gammon full of Cloves strew on some gross pepper and cut your skin like sippets then garnish your Gammon and when you serve it stick it with bays How to boil a Rabbet Fley and wash the Rabbet slit the hinder leg on both sides of the back-bone from the forward and truss them to the body set the head right up with a skuer right down in the neck then put it to boiling with as much water as will cover it when it boils scum it season it with Mace Ginger Salt and Butter then take a handful of Parsley and a little Time boil it by it self then take it up beat it with the back of a knife then take up your Rabbet and put it in a dish then put your herbs to your broth and scrape in a Carret-root let your broth boil a little while put in Salt pour it on your Rabbet and serve it in How to boil a Mallard with a Cabbage Half roast your Fowl then take it off and cast it down then put it into a Pipkin with the gravy then pick and wash some Cabbage and put to your Mallard with as much fair water as will cover it then put in a good piece of butter and let it boil an hour season it with pepper and salt and serve it upon sops How to boil a Duck with Turnips Half roast her then cover her with liquor boil your Turnips by themselves half an hour then cut them in cakes and put them to your Duck with Butter and Parsley chopt small when it hath boiled half an hour season it with Pepper and Salt and serve it upon sops How to boil Chickens and Sorrel-sops Truss your Chickens and boil them in water and salt very tender then take a good handful of Sorrel beat it stalks and all then strain it and take a Manchet cut it in sippets and dry them before the fire then put your green broth upon the coals season it with Sugar and grated Nutmeg and let it stand until it be hot then put your sippets into a dish put your Chickens upon them and pour sauce upon it and serve it How to boil a Pike in white Broth. Cut your Pike in 3 pieces and boil it with water and salt sweet herbs let it boil until it strain then take the yolks of half a dozen Eggs and beat them with a little Sack Sugar melted butter and some of the Pikes broth then put it on the fire to keep it warm but stir it often lest it curdle then take up your Pike and put the head and tail together then cleave the other pieces in two take out the back-bone and put one piece on the one side and the other piece on the other side but blanch all then pour on your white broth garnish your dish with sippets and boiled parsley and strew on powder of Ginger and wipe the edge of the dish round and serve it How to boil divers kinds of Fish. Bat Conger Thornback Plaice Salmon Trout or Mullet boil any of these with water salt and sweet herbs when they boil scum it very clean then put in vinegar and let it boil till you think it is enough your liquor must be very hot of the salt then take it off you may let it stand 5 or 6 days in the liquor then if you would keep it longer pour that liquor away and put water and salt to it or soucing drink you must remember to let your Mullets boil softly and your Thornback and other fish very fast you must blanch your Thornback while it is warm and when you serve any of those fishes strew on some green herbs How to make a Sallet of all manner of Herbs Take your Herbs and pick them clean and the flowers wash them clean and swing them in a strainer then put them into a dish and mingle them with Cucumbers and Lemons sliced very thin then scrape on sugar and put in vinegar oyl then spread the flowers on the top garnish your dish with hard Eggs and all sorts of your flowers scrape on sugar and serve it in How to stew Steaks between two Dishes You must put Parsley Currans Butter Verjuice and 2 or 3 yolks of Eggs Pepper Cloves and Mace and so let them boil together and serve them upon sops likewise you may do steaks of Mutton or Beef How to stew Calves feet Boil them and blanch them cut them in two and put them into a Pipkin with strong broth then put in a little powder of Saffron and sweet Butter Pepper Sugar and some sweet herbs finely minced let them stew an hour put in salt and save them How to stew a Mallard Roast your Mallard half enough then take it up and cut it in little pieces then put it into a
Vinegar Sugar and Butter let it boil when your meat is roasted pour this sauce on it and serve it To roast a Gigget of Mutton Take your Gigget with Cloves and Rosemary and lard it roast it baste it with butter and save the gravy put thereto some Claret wine with a handful of Capers season it with Ginger and Sugar when it is boiled well dish up your Gigget and pour on your sauce To Fry a Chicken Boil your Chicken in water and Salt then quarter them into a pan with sweet butter and let them fry leisurely then put thereto a little Verjuice and Nutmeg Cinnamon and Ginger the yolks of two or three raw Eggs stir these well together and dish up your Chickens pour the sauce upon them How to fry Calves feet Boil them and blanch them then cut them in two then take good store of Parsley put thereto some yolks of Eggs season it with Nutmeg Sugar Pepper and Salt then roul your Calves-feet in them and fry them with sweet butter then boil some Parsley and beat it very tender put to it Vinegar Butter and Sugar heat it hot then dish up your feet upon sippets pour on your sauce scrape on some Sugar and serve it hot How to fry Tongues Boil them and blanch them cut them in thin slices season them with Nutmeg Sugar Cinnamon and Salt then put thereto the yolks of raw Eggs the core of a Lemon cut in square pieces â—ike a Die then fry them in spoonfuls with sweet Butter let your sauce be White-wine Sugar and Butter heat it hot and pour it 〈◊〉 your Tongues scrape on Sugar and serve it How to make Fritters Make your Batter with Ale Eggs and Yest season it with Milk Cloves Mace Cinnamon Nutmeg and Salt cut your Apples like Beans then put your Apples and Batter together fry them in boiling Lard strew on sugar and serve them To souce Brawn Take up your Brawn while iâ— is hot out of your boiler then cover it with Salt when it hath stood an hour turn the end that was under upward then strew 〈◊〉 salt upon that then boil youâ— soucing-drink and put thereto 〈◊〉 good deal of salt when it is cold 〈◊〉 put in your Braâ—â—â— with the Saâ— that is about it â—nd let it stanâ— ten days then change your soâ—â—cing drink and as you change 〈◊〉 put in salt when you spend it 〈◊〉 it be too salt change it with freâ— drink To souce a Pig. Cut off the head and cut youâ— Pig into two sleaks and take oâ— the bones then take a handful 〈◊〉 sweet Herbs and mince them small then season your Pig and Herbs with Nutmeg Ginger Cloves Mace and Salt then strew your Herbs on the inside of your Pig then roul them up like two Collars of Brawn then bind them in a cloth fast then put them a boiling in the boiling-pot put in some Vinegar and Salt when they are boiled very tender take them off let them stand in the same liquor 2 or 3 days then put them into soucing-drink and serve it with Mustard and Sugar How â—â—â—ouce Eels Take 2 saltâ—â—els and fley them cut them down the back and take out the bones and take good store of Parsley Thyme and sweet Marjoram mince them small season them with Nutmeg Ginger Pepper and Salt strew your herbs in the inside of your Eels then roul them up like a Collar of Brawn put them into a cloth and boil them tender with salt and Vinegar when they are boiled then take them up let it be in the pickle two or three days and then spend them How to souce a Breast of Veal Take out the bones of a Breast of Veal and lap it in water 10 or 12 hours then take all manner of sweet herbs and mince them small then take a Lemon and cut it in thin slices then lay it with your herbs in the inside of your breast of Veal then roul it up like a Collar and bind it in a cloth and boil it very tender then put it into soucing-drink and spend it To souce a Tench or Barbel First cut them down the back then wash them and put them a boiling in no more water than will cover them when they boil put in some Salt and Vinegar scum it very clean when it is boiled enough take it up and put it into a dish fit for the Fish then take out the bones pour on as much liquor as will cover it with grated Nutmeg and powder of Cinnamon when it is cold serve it To souce a Fillet of Veal Take a fair Fillet of Veal and lard it very thick but take out the bones season it with Nutmeg Ginger Pepper and Salt then roul it up hard let your liquor be the one half White-wine the other half water when your liquor boileth put in your meat with Salt and Vinegar and the peel of a Lemon then scum it very clean let it boil until it be tender then take it not up until it be cold and souce it in the same liquor To marble Beef Mutton or Venison Stick any of these with Rosemary and Cloves then roast it being first joined very well then baste it oft with water and salt and when it is throughly roasted take it up and let it cool then take Claret-wine and Vinegar and as much water boil it with Rosemary Bayes good store of Pepper Cloves Salt when it hath boiled an hour take it off and let it cool then put your meat into a Vessel and cover it with this liquor and Herbs then stop it up close the closer you stop it the longer it will keep To marble Fish. Take Flounders Trouts Smelts or Salmons Mullets Mackrels or any kind of shell-fish wash them and dry them with a cloth then fry them with Sallade-Oyl or clarified Butter fry them very crispe then make your pickle with Claret-wine and fair water some Rosemary and Thyme with Nutmegs cut in slices and Pepper and Salt when it hath boiled half an hour take it off and let it cool then put your fish into a Vessel cover it with liquor and spice and stop it close How to make a Tart of Wardens You must first bake your Wardens in a pot then cut them in quarters and core them then put them into your Tart with sugar Cinnamon and Ginger then close up your Tart and when it is almost baked do it as your Warden-pie scrape on sugar and serve it To make a Tart of green Pease Take green Pease and seeth them tender then pour them out into a Cullender season them with Saffron salt and sweet butter and sugar then close it then bake it almost an hour then draw it forth and ice it put in a little Verjuice and shake it well then scrape on sugar and serve it How to make a Tart of Rice Boil your Rice and pour it into a Cullender then season it with Cinnamon Nutmeg Ginger and Pepper and Sugar the yolks of 3 or 4 Eggs then
put it into your Tart with the juice of an Orange then close it bake it and ice it scrape on sugar and serve it How to make a Tart of Medlars Take Medlars that are rotten then scrape them then set them upon a chafing-dish of coals season them with the yolks of Eggs Sugar Cinnamon and Ginger let it boil well and lay it on paste scrape on Sugar and serve it How to make a Tart of Cherries Take out the stones and lay the Cherries into your Tart with Sugar Ginger and Cinnamon then close your Tart bake it and ice it then make a sirrup of Muskadine and Damask-water and pour this into your Tart scrape on sugar and serve it How to make a Tart of Strawberries Wash your Strawberries and put them into your Tart season them with Sugar Cinnamon Ginger and a little Red-wine then close it and bake it half an hour ice it scrape on sugar and serve it To make a Tart of Hips Take Hips and cut them and take out the seeds very clean then wash them season them with sugar Cinnamon and Ginger then close your Tart bake it ice it scrape on sugar serve it How to make a Pippin Tart. Take fair Pippins and pare them then cut them in quarters and core them then stew them with Claret-Wine Cinnamon and Ginger let them stew half an hour then pour them out into a Cullender but break them not when they are cold lay them one by one into the Tart then lay on Sugar bake it ice it scrape on sugar and serve it How to scald Milk after the Western fashion When you bring your Milk from the Cow strain it into an earthen pan and let it stand two hours then set it over the fire till it begin to heave in the middle then take it off but jog it as little as you can then put it into a room where it may cool and no dust fall into it this Milk or Cream you may keep two or three days To make a Junket Take Ewes or Goats milk if you have neither of these then take Cows-milk and put it over the fire to warm then put in a little Runnet to it then pour it out into a dish and let it cool then strew on Cinnamon and sugar then take some of your aforesaid Cream and lay on it scrape on sugar and serve it To make Cream Clutter Take milk and put it into an earthen pot and put thereto Runnet let it stand two days it will be all in a curd then season it with some sugar Cinnamon and cream then serve it this is best in the hottest of the summer To make a White-pot Take a quart of Cream and put it over the fire to boil season it with sugar Nutmeg and Cinnamon Sack and Rose-water the yolks of seven or eight Eggs beat your Eggs with Sack and Rose-water then put it into your cream stir it that it curdle not then pare two or three pippins core and quarter them and boil them with a handful of Raisins of the Sun boil them tender and pour them into a cullender then cut some sippets very thin and lay some of them in the bottom of the dish and lay on half your Apples and curians then pour in half your Milk then lay on more sippets and the rest of your Apples and Raisins then pour on the rest of your Milk bake it scrape on sugar and serve it How to make a Pudding in hast Take a pint of Milk and put thereto a handful of Raisins of the Sun and as many currans and a piece of Butter then grate Manchet and Nutmeg also and put thereto a little flower when your Milk boileth put in your bread let it boil a quarter of an hour and put in a piece of butter in the boiling of it and stir it always then dish it up pour on butter and serve it To make a Pudding in a dish Take a quart of Cream put thereto a pound of Beef-suet minced small put it to your Milk season it with Nutmeg Sugar Rose-water and Cinnamon then take some seven or eight Eggs and beat them very well then take a cast of Manchets and grate them and put unto it then mingle those together well then put it into a dish and bake it when it is baked scrape on sugar and serve it To boil Cream Take a quart of Cream and set it a boiling with Mace whilst your cream is boiling cut some thin sippets then take seven or eight yolks of Eggs put them with Rose-water and sugar and a little of your cream when your cream boileth take it off the fire and put in your Eggs and stir it very fast that it curdle not then put your sippets into the dish pour in your cream and let it cool when it is cold scrape on sugar and serve it To draw Butter Take your Butter and cut it into thin slices put it into a dish then put it upon the coals where it may melt leisurely stir it osten and when it is melted put in two or three spoonfuls of water or Vinegar which you will stir them and beat it until it be thick Lady of Arundels Manchet Take a bushel of fine Wheat-flower twenty Eggs three pound of fresh butter then take as much salt and barm as to the ordinary manchet temper it together with new Milk pretty hot then let it lie the space of half an hour to rise so you may work it up into bread and bake it let not your Oven be too hot To boil Pigeons Boil them in water and salt take a handful of Parsley as much Time stript two spoonfuls of Capers minced all together and boil it in a pint of the said liquor a quarter of an hour then put in two or three spoonfuls of Verjuice two Eggs beaten let it boil a little and put to a little Butter when you have taken it off the fire stir this all together and pour it upon the Pigeons with sippets round the dish A Florentine of sweet-bread or Kidneys Parboil three or four Kidneys and mince them small season them with Nutmeg one stick of Cinnamon beat as much Sugar as will sweeten it and a penny loaf grated and the marrow of three bones in good pieces and a quarter of a pound of Almond paste a glass of Maligo-sack two spoonfuls of Rose-water a grain of Musk and one grain of Ambergreece and a quarter of a pint of cream three or four Eggs and mix all together and make it up in puff paste and bake it three quarters of an hour A Pork-pie Boil your leg of Pork season it with Nutmeg and Pepper and salt bake it five hours in a round pie A Chicken-Pie Scald and season your Chickens with Nutmegs as much sugar as cinnamon pepper and salt then put them in your Pie then put three quarters of quartered Lettice and six Dates quartered and a handful of Goosberries and half a sliced Lemon and 3 or four branches of
round hole in the middle set them in an Oven half an hour then pour the liquor which will be in the dish and melt a little butter Verjuice and Sugar and pour upon it garnish your dish stick in every long roul a flower of paste and a branch in the middle To souce an Eel Souce your Eel with a handful of salt split it down the back take out the Chine-bone season the Eel with Nutmeg Pepper and Salt and sweet herbs minced then lay a pack-thread at each end and the middle roul up like a Collar of Brawn then boil it in water and salt and vinegar and a blade or two of Mace and half a sliced Lemon boil it half an hour keep it in the same liquor two or three days then cut it out in round pieces and lay six or seven in a dish with parsley and Barberries and serve it with Vinegar in saucers To souce a Calves-Head Boil your Calves-Head in water and salt so much as will cover it then put in half a pint of Vinegar a branch of sweet herbs a sliced Lemon and half a pint of White-wine two or three blades of Mace and one ounce or two of Ginger sliced boil it all together till it be tender keep it in the liquor 2 or 3 days serve it the dish upright and stick a branch in the mouth and in both eyes garnish the dish with jelly of pickled cucumbers and saucers of Vinegar and jelly and Lemon minced A stewed Rabbet Cut your Rabbet in pieces and season it with Pepper and Salt Thyme Parsley Winter-savoury and sweet-Marjoram three Apples and 3 Onions minced all together stew it till it be tender with Vinegar and water put a good piece of butter in stir it all together in your dish put sippets in the bottom then serve it up with the head in the middle of the dish with sippets in the mouth Lay your Pig in the same ingredients as you did for your Calves-head use the same for a Capon and the same for a Leg of Mutton To boil Chickens Boil your Chickens in water and salt and wine-Wine-Vinegar a blade of Mace a good handful of Endive and as much Succory two handfuls of Skirrets boiled and blanched when the Chickens and these things are stewed take a pint of liquor up and put to it a quart of White-wine and one ounce and a half of Sugar and three Eggs to thicken it a piece of butter and lay them in the dish and pour it on To boil a Rabbet Boil it in water and Salt mince Thyme and Parsley together a handful of each boil it in some of the same liquor then take three or four spoonfuls of Verjuice a piece of Irish Butter two or three Eggs stir the Eggs together in the liquor set it upon the fire till it be thick then pour it upon the Rabbet so serve it in To boil a Duck. Half roast your Duck with a quick fire take as much Wine and water as will cover her take some Thyme and Parsley and one handful of sweet marjoram two blades of mace half a Lemon sliced stew these together half an hour without Onions take some of your liquor and thicken it with 3 or 4 Eggs two or 3 spoonfuls of Verjuice a piece of Butter and as much sugar as will lie upon it dish your Duck and boil three or four slices of Lemon by it self and hard Eggs minced put this upon your Duck then pour your liquor upon it with Barberries so you may boil Pigeons with the same ingredients Plover or Teal A roasted Shoulder of Mutton When it is roasted slash it and carbonado it take two spponfuls of Capers and a little Thyme and Lemon minced half a Nutmeg two Anchovies a quarter of a peck of Oysters mix all together boil them one hour in strong broth and White-wine then pour it upon the meat with hard Eggs minced and sippets round the dish throw first salt on the meat then the hard Eggs and sliced Lemon and Barberries FINIS