Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	drink_v	root_n	wine_n	34,794	5	10.5067	5	true

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A77078	A Book of fruits & flovvers. Shewing the nature and use of them, either for meat or medicine. As also: to preserve, conserve, candy, and in wedges, or dry them. To make powders, civet bagges, all sort of sugar-works, turn'd works in sugar, hollow or frutages; and to pickell them. And for meat. To make pyes, biscat, maid dishes, marchpanes, leeches, and snow, craknels, caudels, cakes, broths, fritter-stuffe, puddings, tarts, syrupes, and sallets. For medicines. To make all sorts of poultisses, and serecloaths for any member swell'd or inflamed, ointments, waters for all wounds, and cancers, salves for aches, to take the ague out of any place burning or scalding; for the stopping of suddain bleeding, curing the piles, ulcers, ruptures, coughs, consumptions, and killing of warts, to dissolve the stone, killing the ring-worme, emroids, and dropsie, paine in the ears and teeth, deafnesse.		1653 (1653)	Wing B3708; Thomason E690_13; ESTC R206996	29,551	51

againe For one that cannot make water Take the white strings of Filmy roots of Primroses wash them very clean and boyle of them halfe a handfull in a pint of Beer or white-White-wine till halfe be consumed then straine it through a clean cloath and drink thereof a quarter of a pint somewhat warme morning and evening for three dayes it will purge away all viscous or obstruction stopping the passage of the water probatum To kill the Ring-worme and heat thereof Take a quart of White wine vineger boyle therein of Woodbine leaves Sage and Plantaine of each one handfull of white Coperas one pound of Allum as much as an Egge when it is boyled to halfe a pint straine out the liquor and therewith wash the soare as hard as you can suffer it To make a Water for all VVounds and Cankers Take a handfull of red Sage leaves a handfull of Selandine as much Woodbine leaves then take a gallon of Conduict water and put the hearbs in it and let them boyle to a pottell and then strayning the Hearbs through a strainer take the liquor and set it over the fire againe and take a pint of English Honey a good handfull of Reche Allum as much of white Copperas tinne beaten a penny worth of Graines bruised and let them boyle all together three or four warms and then let the scum be taken off with a feather and when it is cold put it in an earthen pot or bottell so as it may be kept close and for an old Wound take of the thinnest and for a green Wound of the thickest and having dressed them with this Water cover the soare either with Veale or Mutton and skin it with Dock leaves For a Swelling that cometh suddenly in mans Limbs Take Harts tongue Chersoyle and cut them small and then take dreggs of Ale and Wheat Branne and Sheeps ' tallow molten and doe all in a pot and seeth them till they be thick and then make a Plaister and lay it to the swelling Of Apricocks To dry Apricocks TAke them when they be ripe stone them and pare off their rindes very thin then take halfe as much Sugar as they weigh finely beaten and lay them with that Sugar into a silver or earthen dish laying first a lay of Sugar and then of Fruit and let them stand so all night and in the morning the Sugar will be all melted then put them into a Skillet and boyle them apace scumming them well and as soon as they grow tender take them off from the fire and let them stand two dayes in the Syrupe then take them Aprecocks out and lay them on a fine plate and so dry them in a Stove Clear Cakes of Quinces or Apricocks Take of the best Sugar finely beaten and searced one pound to a pound of Quinces or Apricocks set your Sugar upon a chasin dish of coales and dry it above halfe an houre then cooling it stir into it a little Musk and Ambergreese finely beaten and powdered then pare your Quinces and boyle them in faire water whole till they be tender and not covering them for so they will be white then take them and scrape off all the Quince to the coare into a filver dish and boyle it therein till it grow dry which you shall perceive by the rifing of it up when it is thus well dryed take it off let it coole and strew on the Sugar letting some other to strew it till it be all throughly wrought in then lay it out on glasses plates or prints of Flowers or letters an inch thick or lesse as you please The best way to Preserve Apricocks Take the weight of your Apricocks what quantity soever you mind to use in Sugar finely beaten pare and stone the Apricocks and lay them in the Sugar in your preserving pan all night and in the morning set them upon hot embers till the Sugar be all melted then let them stand and scald an hour then take them off the fire and let them stand in that Syrupe two dayes and then boyle them softly till they be tender and well coloured and after that when they be cold put them up in glasses or pots which you please Of Lillies The use of Oyle of Lillies OYle of Lillies is good to supple mollifie and stretch sinews that be shrunk it is good to annoynt the sides and veines in the fits of the Stone To Candy all kinde of Flowers as they grow with their stalks on Take the Flowers and cut the stalks somewhat short then take one pound of the whitest and hardest Sugar you can get put to it eight spoonfulls of Rose water and boyle it till it will roule between your singers and your thumb then take it from the fire coole it with a stick and as it waxeth cold dip in all your Flowers and taking them out againe suddenly lay them one by one on the bottome of a Sive then turne a joyned stoole with the feet upwards set the sive on the feet thereof cover it with a faire linnen cloath and set a chafin-dish of coales in the middest of the stoole underneath the sive and the heat thereof will run up to the five and dry your Candy presently then box them up and they will keep all the year and look very pleasantly To make the Rock Candies upon all Spices Flowers and Roots Take two pound of Barbary Sugar Clarifie it with a pint of water and the whites of two Eggs then boyle it in a posnet to the height of Manus Christi then put it into an earthen Pipkin and therewith the things that you will Candy as Cinamon Ginger Nutmegs Rose huds Marigolds Eringo roots c. cover it and stop it close with clay or paste then put it into a Still with a leasurely fire under it for the space of three dayes and three nights then open the pot and if the Candy begin to come keep it unstopped for the space of three or four dayes more and then leaving the Syrupe take out the Candy lay it on a Wyer grate and put it in an Oven after the bread is drawne and there let it remaine one night and your Candy will dry This is the best way for rock Candy making so small a quantity The Candy Sucket for green Ginger Lettice Flowers Whatsoever you have Preserved either Hearbs Fruits or Flowers take them out of the Syrupe and wash them in warm water and dry them well then boyle the Sugar to the height of Candy for Flowers and draw them through it then lay them on the bottome of a Sive dry them before the fire and when they are enough box them for your use This is that the Comfet-makers use and call Sucket Candy Of Grapes Syrupe Gresta or a Syrupe of Vnripe Grapes Take a good basket full of unripe Grapes set them three dayes in a vessel after they be gathered stamp them and straine out the juice out of them take thereof six quarts boyle it with a soft fire till

A BOOK OF Fruits Flovvers SHEWING The Nature and Use of them either for Meat or Medicine AS ALSO To Preserve Conserve Candy and in Wedges or Dry them To make Powders Civet bagges all sorts of Sugar-works turn'd works in Sugar Hollow or Frutages and to Pickell them And for Meat To make Pyes Biscat Maid Dishes Marchpanes Leeches and Snow Craknels Caudels Cakes Broths Fritter-stuffe Puddings Tarts Syrupes and Sallets For Medicines To make all sorts of Poultisses and Serecloaths for any member swell'd or inflamed Ointments Waters for all Wounds and Cancers Salves for Aches to take the Ague out of any place Burning or Scalding For the stopping of suddain Bleeding curing the Piles Ulcers Ruptures Coughs Consumptions and killing of Warts to dissolve the Stone killing the Ring-worme Emroids and Dropsie Paine in the Ears and Teeth Deafnesse Contra vim mortis non est Medicamen in hortis LONDON Printed by M. S. for Tho Jenner at the South entrance of the Royall Exchange London 1653. Of Lemmons Lemmon A Lemmon Sallet TAke Lemmons rub them upon a Grate to make their rinds smooth cut them in halves take out the meat of them and boyle them in faire water a good while changing the water once or twice in the boyling to take away the bitternesse of them when they are tender take them out and scrape away all the meat if any be left very cleane then cut them as thin as you can to make them hold in a long string or in reasonable short pieces and lay them in your glasse and boyling some of the best White-wine vineger with shugar to a reasonable thin Syrupe powre it upon them into your glasse and keep them for your use To Preserve Orenges or Lemmons Take your Oranges or Lemmons lay them in water three dayes and three nights to take away their bitternesse then boyle them in faire water till they be tender make as much Syrupe for them as will make them swim about the pan let them not boyle too long therein for it will make the skins tough then let them lie all night in the Syrupe to make them take the Syrupe in the morning boyle the Syrupe to his thicknesse and put them in gally pots or glasses to keep all the yeare and this is the best way to Preserve Orenges Lemmons or Citrons To make Past of Lemmons Take halfe a dozen of thick-rined Lemmons cut them through the middest and boyle them tender in faire water then stamp them in a Morter strayne the juyce or pulp from them and dry it and put two pound of Shugar to it then make it into what fashion you will on a sheet of white paper dry it in an Oven and turne it often for two dayes and two nights for in that time it will be dry enough box it thus up and it will endure all the Yeare Sweet Bagges to lay amongst Linnen Take Orris Cypris Calamus Fusis all of them grosse beaten and Gallingall roots of each a handfull and as much of the small tops of Lavender dryed and put them into baggs to lay among your cloaths You may put in a handfull or two of Damask Rose leaves dryed which will somewhat better the sent Medicines made of Lemmons To take away the Spots or red Pimpels of the face Take halfe a pint of raine water and halfe a pint of good Verjuice seeth it till it be halfe consumed then whilst it boils sill it up againe with juyce of Lemmon and so let it seeth a pretty while then take it from the fire and when it is cold put to it the whites of four new laid Eggs well beaten and with this water annoynt the place often A very good Medicine for the Stone Make a Posset of a quart of Rhenish wine a pint of Ale and a pint of Milke then take away the curd and put into the drink two handfulls of Sorrell one handfull of Burnet and halfe a handfull of Balm boyle them together a good while but not too long least the drink be too unpleasant then take of the drink a quarter of a pint or rather halfe a pint at once at morning and to bedward putting therein first two or three spoonfulls of juice of Lemmons this is an excellent Medicine for the Stone in the Kidneyes to dissolve and bring it away It is very good in these Diseases of the Stone to use Burnet often in your drink at Meales and often to steep it in over night and in the morning put in three or foure spoonfulls of juice of Lemmons and to drink thereof a good draught every morning a week together about the full of the Moone three dayes before and three dayes after To roste a Shoulder of Mutton with Lemmons Take a Shoulder of Mutton halfe rosted out off most of the meat thereof in thin slices into a faire dish with the gravy thereof put thereto about the quantity of a pint of clarret wine with a spoonfull or two at most of the best wine Vineger season it with Nutmeggs and a little Ginger then pare off the rines of one or two good Lemmons and slice them thin into the Mutton when it is almost well stewed between two dishes and so let them stew together two or three warmes when they are enough put them in a clean dish and take the shoulder blade being well broyled on a grid-iron and lay sit upon your meat garnishing your dishes with some slices and rinds of the Lemmons and so serve it To Boyle a Capon with Oranges and Lemmons Take Orenges and Lemmons peeled and cut them the long way and if you can keep your cloves whole and put them into your best Broth of Mutton or Capon with Prunes or Currants three or four dayes and when they have been well sodden cut whole Pepper great Mase a great peice of Suggar some rose-Rose-water and either White wine or Clarret wine and let all these seeth together a while and serve it upon Sopps with your Capon A Lemmond Sallet Cut out slices of he peele of the Lemmons long wayes a quarter of an inch one piece from another and then slice the Lemmons very thin and lay them in a dish crosse and the peeles about the Lemmons and scrape a good deal of Suggar upon them and so serve them Of Quinces The best way to Preserve Quinces FIrst pare and coare the Quinces and boyle them in faire water till they be very tender not covering them then taking them out of the water take to every pound of them two pound of Sugar and half a pint of water boyle it to a Syrupe scumming it well then put in some of the Jelly that is washed from the Quince kernels and after that making it boyle a little put in your Quinces boyle them very fast keeping the holes upward as neer as you can for fear of breaking and when they are so tender that you may thrust a rush through them take them off and put them up in your glasses having first saved

the same effect The use of Conserve of Violets and Cowslips That of Cowslips doth marvelously strengthen the Braine preserveth against Madnesse against the decay of memory stoppeth Head-ache and most infirmities thereof for Violets it hath the same use the Syrupe hath Violets To make Paste of Violets or any kind of Flowers Take your Flowers pick them and stamp them in an Alablaster morter then steep them two howres in a sauser of Rose-water after straine it and steep a little Gum Dragon in the same water then beat it to past print it in your Moulds and it will be of the very colour and tast of the Flowers then gild them and so you may have every Flower in his owne colour and tast better for the mouth then any printed colour Powder of Violets Take sweet Ireos roots one ounce red Roses two ounces Storax one ounce and a halfe Cloves two drams Marjerome one dram Lavinder flowers one dram and a halfe make these into powder then take eight graines of fine Muske powdered also put to it two ounces of Rose water stir them together and put all the rest to them and stir them halfe an hour till the water be dryed then set it by one day and dry it by the fire halfe an houre and when it is dry put it up into bagges A good Plaister for the Strangury Take Violets and Hollyhokes and Mercury the leaves of these Hearbs or the seeds of them also the rinde of the Elderne tree and Leydwort of each of these a handfull and beat them small and seeth them in water till halfe be consumed and put thereto a little oyle Olive and make thereof a plaister and lay it to the soare and reines also in the summer thou must make him a drink on this manner take Saxifrage and the leaves of Elderne five leav'd grasse and seath them in a pottell of staile Ale till the halfe be wasted then straine it and keep it clean and let the sick drink thereof first and last and if you lack these hearbs because of winter then take the roots of five-leav'd grasse and dry them and make thereof a powder then take Oyster-shells and burne them and make powder also of them and mingling them together let the sick use thereof in his pottage and drink and it will help him A Medicine for sore blood-shotten and Rhuematick eyes Take ground Ivy Daises and Celedony of each a like quantity stamp and straine out the juice out of them and put to it a little brown Sugar Candy dissolved in white rose-Rose-water and drop two or three drops of this liquor at one time into the grieved eye with a feather lying upon the back when you doe it an hour after this is a most approved Medicine to take away all Inflamations Spots Webbs Itches Smartings or any griefe whatsoever in the eyes A Glister to open and loosen the Body being bound which may safely be administred to any man or woman Take Mallowes and Mercury unwashed of each two handfulls halfe a handfull of Barley clean rubbed and washed boyle them in a pottell of running water to a quart then strayne out the water and put it in a Skillet and put to it three spoonfulls of Sallet Oyle and two spoonfulls of Honey and a little salt then make it luke warm and so minister it To cleanse the head and take the Ache away Chew the root of Pellitory of Spaine often in the mouth A Medicine that hath healed old Sores upon the leggs that have run so long that the bones have been seen Take a quantity of good sweet Cream and as much Brimstone beaten in fine powder as will make it thick like Paste then take so much Butter as will make it into the form of Oyntment and herewith annoynt the place grieved twice a day An Oyntment for a Rupture Take of Sanicle two handfulls of Adders tongue Doves foot and Shephards purse of each as much of Limaria one handfull chop them somewhat small and boyle them in Deers seuet untill the Hearbs doe crumble and wax dry A Barley Water to purge the Lungs and lights of all Diseases Take halfe a pound of faire Barley a gallon of running water Licorice halfe an ounce Fennell seed Violet leaves Parsley seed of each one quarter of an ounce red Roses as much Hysop and Sage dryed a good quantity of either Harts tongue twelve leaves a quarter of a pound of Figges and as many Raisons still the Figges and Raisons put them all into a new earthen pot with the water cold let them seeth well and then strain the clearest from it drink of this a good quantity morning and afternoone observing good diet upon it it taketh away all Agues that come of heat and all ill heat it purgeth the Lights Spleene Kidneyes and Bladder To Cure the Diseases of the Mother Take six or seaven drops of the Spirit of Castoreum in the beginning of the fit in two or three spoonfulls of posset Ale applying a Plaister of Gavanum to the Navill To kill Warts an approved Medicine Take a Radish root scrape off the out-side of it and rub it all over with salt then set it thus dressed upright in a saucer or some other small dish that you may save the liquor that runneth from it and therewith annoynt your Warts three or four times in a day the oftner the better and in five or six dayes they will consume away Saepe probatum For the Piles Set a Chasin-dish of coales under a close stoole chaire or in a close-stoole case and strew Amber beaten in fine powder upon the coales and sit downe over it that the smoak may ascend up into the place grieved A Medicine for the Piles Take a little Orpine Hackdagger and Elecampane stamp them all together with Boares grease into the form of an Oyntment and say them to the place grieved A Diet for the Patient that hath Vlcers or Wounds that will hardly be Cured with Oyntments Salves or Plaisters Take one pound of Guaicum boyle it in three pottels of Ale with a soft fire to the consuming of two parts but if it be where you may have wild Whay or cheese Whay they are better Let the Patient drink of this morning and evening halfe a pint at a time and let him sweat after it two hours His drink at his Meals must be thus used put into the same vessel where the former was made to the Guaicum that is left three pottels of Ale and not Whey let it boyle to the one halfe let him drink thereof at all times and at his meale which must be but one in a day and that so little that he may rise hungry Thus he must doe for five dayes together but he must first be purged Cowslips Of Cowslips Oyle of Cowslips OYle of Cowslips if the Nape of the Neck be annointed with it is good for the Palsie it comforteth the sinews the heart and the head The use of the Oyle of Wormwood and Oyle of

Mint Oyle of Wormwood is good for straines and bruises and to comfort the stomach it is made of the green Hearb as are the Oyle of Cammomile Rue and Mint are made Oyle of Mint comforteth the stomack overlayed or weakned with Casting it doth drive back or dry up Weomend breasts and doth keep them from being soare being therewith annointed Syrupe of Cowslips Instead of running water you must take distilled water of Cowslips put thereto your Cowslip flowers clean picked and the green knobs in the bottome cut off and therewith boyle up a Syrupe as in the Syrupe of Roses is shewed it is good against the Frensie comforting and staying the head in all hot Agues c. It is good against the Palsie and procures a sick Patient to sleep it must be taken in Almond-milk or some other warm thing To keep Cowslips for Salates Take a quart of White wine Vineger and halfe a quarter of a pound of fine beaten Sugar and mix them together then take your Cowslips pull them out of the podds and cut off the green knobs at the lower end put them into the pot or glasse wherein you mind to keep them and well shaking the Vineger and Sugar together in the glasse wherein they were before powre it upon the Cowslips and so stirring them morning and evening to make them settle for three weeks keep them for your use To Conserve Cowslips Gather your Flowers in the midst of the day when all the dew is off then cut off all the white leaving none but the yellow blossome so picked and cut before they wither weigh out ten ounces taking to every ten ounces of them or greater proportion if you please eight ounces of the best refined Sugar in fine powder put the Sugar into a pan and candy it with as little water as you can then taking it off the fire put in your Flowers by little and little never ceasing to stir them till they be dry and enough then put them into glasses or gally pots and keep them dry for your use These are rather Candied then Conserved Cowslips To Preserve all kinde of Flowers in the Spanish Candy in Wedges Take Violets Cowslips or any other kinde of Flowers pick them and temper them with the pap of two roasted Apples and a drop or two of Verjuice and a graine of Muske then take halfe a pound of fine hard Sugar boyle it to the height of Manus Christi then mix them together and pour it on a wet Pye plate then cut it in Wedges before it be through cold gild it and so you may box it and keep it all the year It is a fine sort of Banquetting steffe and newly used your Manus Christi must boyle a good while and be kept with good stirring A Medicine to break and heale sore breasts of VVomen used by Mid-wives and other skillfull VVomen in London Boyle Oatmeale of the smallest you can get and red Sage together in running or Conduict water till it be thick enough to make a Plaister and then put into it a fit proportion of Honey and let it boyle a little together take it off the fire and while it is yet boyling hot put thereto so much of the best Venice Terpentine as will make it thick enough to spread then spreading it on some soft leather of a good thick linnen cloath apply it to the brest and it will first break the soare and after that being continued will also heale it up A Medicine that hath recovered some from the Dropsie whome the Physitian hath given over Take green Broome and burne it in some clean place that you may save the ashes of it take some ten or twelve spoonfulls of the same Ashes and boyle them in a pint of White-wine till the vertue of it be in the wine then coole it and drayne the wine from the dreggs and make three draughts of the Wine and drink one fasting in the morning another at three in the afternoone another last at night neer going to bed Continue this and by Gods grace it will cure you An especiall Medicine for all manner of Poyson Take Hemp seed dry it very well and get off the husks and beat the Hemp-seed into fine powder take Mintes also dry them and make them into powder boyle a spoonfull of either of these in halfe a pint of Goats milk a pretty while then put the milk into a cup to coole and put into it a spoonfull of Treacle and stir them together till it be coole enough then drink it in the morning fasting and eat nothing till noon or at least two hours doe the like at night and use it so three dayes and it will kill and overcome any poyson Doctor Lewin'sVnguentum Rosatum good for the heat in the Back Take a certain quantity of Barrowes grease Oyle of sweet Almonds and Rose-water either red or damask of each a like quantity but of neither so much as of the Hoggs grease beat them together to an Oyntment put it in some gally pot and when you would use it heat it and therewith annoynt the Back and Reins Of Beanes To defend Humours TAke Beanes the rinde or the upper skin being pul'd off bruise them and mingle them with the white of an Egg and make it stick to the temples it keepeth back humours flowing to the Eyes To dissolve the Stone which is one of the Physitians greatest secrets Take a peck of green Beane cods well cleaved and without dew or rain and two good handfulls of Saxifrage lay the same into a Still one row of Bean cods another of Saxifrage and so Distill another quart of water after this manner and then Distill another proportion of Bean codds alone and use to drink oft these two Waters if the Patient be most troubled with heat of the Reins then it is good to use the Bean codd water stilled alone more often and the other upon comming downe of the sharp gravell or stone Vnguentum Sanativum Take of Terpentine one pound Wax six ounces Oyle of Commomile Beanes halfe a pint put all these together in a pan and put to them a handfull of Cammomile bruised or cut very small boyle them upon a soft fire till they be well melted and no more then take it from the fire and strayne it into a clean pan and so let it coole all night and in the morning put it up for your use This Oyntment is good for any cut wound or breaking of the flesh it eateth away dead flesh and ranklings and doth heale againe quickly A Serecloath for all Aches Take Rossen one pound Perrossen a quarter of a pound as Mastick and Deer sewet the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two drams boyle all these together in Oyle of Cammomile and keep it for your use An Oyntment to be made at any time of the yeare and is approved good and hath helped old Paines Griefes and Aches Take Steers Gall

Sallet Oyle and Aqua vitae of each five spoonfulls boyle them together a little and therewith annoint the place pained by the fire and lay a warm cloath on it An Oyntment for the Sciatica Roaste a handfull or two of Onions and take Neats-foot Oyle and Aqua vitae of each a pint stamp or rather boyle all these together to an Oyle or Oyntment and straine it into a gally pot and therewith annoynt the place grieved as hot as you can endure it morning and evening A VVater to drive away any Infection Take Draggons Angelica Rue Wormwood of each a handfull chop them pretty small and steep them in a quart of white-White-wine twenty four hours then distill them in a Still and reserve the water in a glasse close stopped give to the sick Patient six or seaven spoonfuls thereof at a time fasting and let him fast an houre and an halfe after and keep himselfe very warme in his bed or otherwise An excellent Conservative for the stomach helping digestion warming the braine and drying the Rheumes Take two ounces of good old Conserve of red Roses of chosen Methridate two drams mingle them well together and eat thereof to bed ward the quantity of a hazell nut this doth expell all windnesse of the stomach expelleth raw humours and venomous vapours causeth good digestion dryeth the Rheume strengthneth the memory and sight An Oyntment for any wound or sore Take two pound of Sheeps suet or rather Deers suet a pint of Candy Oyle a quarter of a pound of the newest and best Bees-wax melt them together stirring them well and put to them one ounce of the Oyle of Spike and halfe an ounce of the Goldsmiths Boras then heating them againe and stirring them all together put it up in a gally pot and keep it close stopped till you have cause to use it this is an approved Oyntment to cure any wounds or sores new or old An excellent Oyntment for any Bruise or Ache. Take two pound of May Butter purified powre it out from the dregs and put to it of Broome flowers and Elder flowers of each a good handfull so clean picked that you use nothing but the leaves mix them all together in a stone pot and boyle them seaven or eight howres in a kettell of water being covered with a board and kept downe with weights keeping the kettell alwayes full of water with the help of another kettell of boyling water ready to fill up the first as it wasteth and when it waxeth somewhat coole but not cold straine the Oyntment from the Hearbs into a gally pot and keep it for your use A Plaister for a Bile or Push Take a yolk of an Egg and halfe a spoonfull of English Honey mix them together with fine wheat flower and making it to a Plaister apply it warme to the place grieved An approved good drink for the Pestilence Take six spoonfuls of Draggon-water two good spoonfulls of Wine-Vineger two penny weights of English Saffron and as much Treacle of Gene as a little Walnut dissolve all these together upon the fire and let the Parient drink it blood warm within twenty hours or sooner that he is sick and let him neither eat nor drink six howres after but lye so warme in his bed that he may sweat this expelleth the Disease from the heart and if he be disposed to a sore it will streight wayes appeare which you shall draw out with a Plaister of Flos Vnguentorum For the Rheume in the gums or teeth Boyle Rosemary in faire water with some ten or twelve Cloves shut and when it is boyled take as much Clarret wine as there is water left and mingle with it and make it boyle but a little againe then strayne it into some glasse and wash the mouth there with morning and evening this will take away the Rheume in short time and if you boyle a little Mastick therewith it is the better For the Emroids Take Egremony and bruise it small and then fry it with Sheep suet and Heney of each a like quantity and lay it as hot as you can suffer it to the Fundament and it will heale very faire and well An approved medicine for the Dropsey Take the Hearb called Bitter sweet it grows in waters and bears a purple flower slice the stalks and boyle a pretty deale of them in white-White-wine drink thereof first and last morning and evening and it will cure the Dropsey A Powder for VVounds Take Orpiment and Verdigreese of each an ounce of Vitriall burned till it be red two ounces beat each of them by it selfe in a brasen Morter as small as flower then mingle them all together that they appear all as one and keep it in bagges of leather well bound for it will last seaven years with the same vertue and it is called Powder peerlesse it hath no peer for working in Chyrurgery for put of this powder in a wound where is dead flesh and lay scrap't lint about it and a Plainer of Disklosions next upon it and it will heale it An approved Medicine for the Green sicknesse Take a quart of Clarret wine one pound of Currants and a handfull of young Rosemary crops and halfe an ounce of Mace seeth these to a pint and let the Patient drink thereof three spoonfulls at a time morning and evening and eat some of the Currants also after A Medicine for a Pleurisie Stitch or Winde offending in any part of the Body Gather the young shutes of Oake after the fall of a Wood and picking out the tenderest and softest of them especially those which look redest bind them up together in a wet paper and roste them in hot embers as you doe a Warden whereby they will dry to powder of which powder let the Patient take a spoonfull in a little Posset Ale or Beer warmed in the morning fasting after it two hours or more if he be able doing the like about three after noon and two hours after supper four or five dayes together which thus done in the beginning of the Disease is by often experiments found to cure such windy paines in the side stomach or other parts of the body you may dry them also in a dish in an Oven after the bread is drawn you shall doe well to gather enough of them in the Spring and make good store of the powder then to keep for all the year following An approved Medicine for the Gout in the feet Take an Oxes paunch new killed and warm out of the belly about the latter end of May or beginning of June make two holes therein and put in your feet and lay store of warm aloaths about it to keep it warm so long as can be Use this three or four dayes together for three weeks or a moneth whether you have the fit or paine of the Gout at that time or no so you have had it at any time before This hath cured divers persons that they have never been troubled with it

the third part be consumed then four quarts will remaine let that run through a woollen bagge and stand till it be clear in it selfe then take of the clearest of it seven pints put thereto give pound of Clarified Sugar boyle them together to the thicknesse of a Syrupe and keep it in a glasse it is good for a perbreaking stomach proceeding of Choller and for a swelling stomach it taketh away thirst and drynesse and chollerick Agues it is of great comfort to the stomach of Women being with child it is a preservative against all manner of Venome and against the Pestilence OF PURGES A Purge to drive out the French Pox before you use the Oyntment Take halfe a pint of good Aqua vitae one ounce of Treacle of Gene one quarter of an ounce of Spermacaeti boyle all these together on a soft fire halfe a quarter of an hour and let the Patient drink this as warme as he can and lye downe in his bed and sweat and if any of the Disease be in his body this will bring it forth and bring him to an easie loosnesse this is thought the best and surest of all other Cures for this infirmity The Oyntment for the French Pox. Take Barrowes grease well tryed from the filmes beat it in a Morter till it be small and fine put thereto of Lethargy one ounce of Mastick in fine powder two ounces of Olibanum in powder one ounce of Oyle of Spike one ounce Oyle of Paliolum one ounce of Terpentine one quarter of a pound beat all these together into a perfect Oyntment and therewith annoynt these places What place to annoynt for the French Pox. The principall bone in the Nape of the Neck without the shoulder places taking heed it come not neer the channell bone for then it will make the throat swell else not the elbowes on both sides the hip bones the share the knees the hammes and the ankles if the Patient have no Ache annoynt not these places but only the sores till they be whole if there be any knobs lying in the flesh as many have annoynt them often and lay lint upon them and brown paper upon the lint and keep the Fatient close out of the aire and this used will make him whole in ten dayes by the grace of God For a paine in the ears or deafnesse Take a hot loafe of the bignesse of a Bakers penny loaf and pull or cut it in two in the middest and lay the middle of the crummy side to the middest or to the hole of the ears or ears pained as hot as they may be endured and so bind them fast together on all night and then if you find any pain in either or both ears or any noyse put into the pained ear or ears a drop of Aqua vitae in each and then againe binding more hot bread to them walk a little while and after goe to bed this done three or four dayes together hath taken away the paine hearing noyse in the ears and much eased the deafnesse and dullnesse of and in many Of Marigolds A very good Plaister to heale and dry up a Sore or Cut suddenly TAke of Marigold leaves Porret blades or leaves and Housleke of all two handfulls beat them all very small in a Morter and put to them the whites of two new-layd Eggs and beat them very well till they be throughly incorporated with the Eggs and apply this till you be well renew it every day The use of Conserve of Marigolds Conserve of Marigolds taken fasting in the morning is good for Melancholy cureth the trembling and shaking of the heart is good to be used against the Plague and Corruption of the Aire Of Cherries A way to dry Cherries Take three quarters of a pound of Sugar and a pound of Cherries their stalks and stones taken from them then put a spoonfull of clean water in the Skillet and so lay a lay of Cherries and another of Sugar till your quantity be out then set them on the fire and boyle them as fast as conveniently you can now and then shaking them about the Skillet for fear of burning and when you think they are enough and clear then take them off the fire and let them stand till they be halfe cold then take them out as clear from the Syrupe as you can and lay them one by one upon sheets of glasse setting them either abroad in the sunne or in a window where the sunne may continually be upon them If they dry not so fast as you would have them then in the turning scrape some loafe Sugar finely upon them but add no greater heat then the sunne will afford which will be sufficient if they be well tended and let no dew fall on them by any means but in the evening set them in some warm Cupboard How to Preserve Cherries Take the Cherries when they be new gathered off the Tree being full ripe put them to the bottome of your Preserving pan weighing to every pound of Cherries one pound of sugar then throw some of the sugar upon the Cherries and set them on a very quick fire and as they boyle throw on the rest of the sugar till the Syrupe be thick enough then take them out and put them in a gally pot while they are warm you may if you will put two or three spoonfulls of Rose-water to them To make all manner of Fruit Tarts You must boyle your Fruit whether it be Apple Cherry Peach Damson Peare Mulberry or Codling in faire water and when they be boyled enough put them into a bowle and bruise them with a ladle and when they be cold straine them and put in red wine or Cherries Clarret wine and so season it with sugar cinamon and ginger To make a close Tart of Cherries Take out the stones and lay them as whole as you can in a Charger and put Mustard Cinamon and Sugar into them and lay them into a Tart whole and close them then let them stand three quarters of an hour in the Oven and then make a Syrupe of Muskadine and Damask-water and sugar and so serve it To make fine Pippin Tarts Quarter pare core and stew your Pippins in a Pipkin upon very hot embets close covered a whole day for they must stew softly then put to them some whole Cinamon six Cloves and sugar enough to make them sweet and some Rose-water and when they are stewed enough take them off the fire and take all the Spice from them and break them small like Marmalade and having your Coffins ready made not above an inch deep fill them with it and lay on a very thin cover of puffe paste close and fit so bake them serve them in cold but you must take heed you doe not overtake them To make a Tart of Butter and Eggs. Take the yolks of sixteene Eggs well parted from the whites three quarters of a pound of Butter well Clarified and straine it twice or thrice in a

faire strainer seasoned with sugar and a little Rose water wherein Spinage first a little boyled hath been strained to make it green be sure your paste be well made and whole and so bake it up and serve it Of Goose-Berries To keep Goose-Berries Take a handfull or two of the worser of your Goose-Berries cut off their stalks and heads and boyle them all to pieces in a pottell of water putting into the boyling thereof halfe a quarter of sugar then take the liquor straine it through a haire strainer and while it cooleth cut off the stalks and heads of the fairest Goose-Berries being very carefull you cut not the skin of them above or below put them into a gally pot and pour the liquor in after them Purslaine must be used as you doe the Goose-Berries The best way to Preserve Goose-Berries Gather them with their stalks on cut off their heads and stone them then put them in scalding water and let them stand therein covered a quarter of an hour then take their weight in sugar finely beaten and laying first a lay of sugar then one of your Goose-Berries in your Preserving Skillet or pan till all be in putting in for every pound of Goose-Berries six spoonfulls of water set them on the embers till the sugar be melted then boyle them up as fast as you can till the Syrupe be thick enough and cold and then put them up This way serves also for Respasses and Mulberries Of Plums The best way to dry Plums Take your Plums when they are full growne with the stalks on them but yet green split them on the one side and put them in hot water but not too hot and so let them stand three or four hours then to a spoonfull of them take three quarters of a pound of sugar beaten very fine and eight spoonfulls of water to every pound and set them on hot embers till the sugar be melted and after that boyle them till they be very tender letting them stand in that Syrupe three dayes to plump them then take them out wash the Syrupe from them with warm water and wipe them with a fine linnen cloath very dry and lay them on plates and set them to dry in a Stove for if you dry them in an Oven they will be tough To Preserve Damsons Take Damsons before they be full ripe but new gathered off the Tree allow to every pound of them a pound of sugar put a little Rose-water to them and set them in the bottome of your pan one by one boyle them with a soft fire and as they leeth strew your sugar upon them and let them boyle till the Syrupe be thick enough then while the Syrupe is yet warme take the Plums out and put them in a gally pot Syrupe and all To Preserve Bullasses as green as grasse Take your Bullasses as new gathered as you can wipe them with a cloath and prick them with a knife and quaddle them in two waters close covered then take a pound of Clarified sugar and a pint of Apple water boyle them well together keeping them well scummed unto a Syrupe and when your Bullasses are well dript from the water put them into the Syrupe and warm them three or four times at the least at the last warming take them up and set them a dropping from the Syrupe and boyle the Syrupe a little by it selfe till it come to a jelly and then between hot and cold put them up to keep for all the year To Preserve Pares Pare-Plums Plums First take two pound and a halfe of fine sugar and beat it small and put it into a pretty brasse pot with twenty spoonfulls of Rose-water and when it boyleth skim it clean then take it off the fire and let it stand while it be almost cold then take two pound of Pare-plums and wipe them upon a faire cloath and put them into your Syrupe when it is almost cold and so set them upon the fire againe and let them boyle as softly as you can for when they are boyled enough the kernels will be yellow then take them up but let your Syrupe boyle till it be thick then put your Plums upon the fire againe and let them boyle a walme or two so take them from the fire and let them stand in the vessell all night and in the morning put them into your pot or glasse and cover them close Of Medlers To Preserve Medlers Take the fairest Medlers you can get but let them not be too ripe then set on faire water on the fire and when it boyleth put in your Medlers and let them boyle till they be somewhat soft then while they are hot pill them cut off their crowns and take out their stones then take to every pound of Medlers three quarters of a pound of sugar and a quarter of a pint of Rose water seeth your Syrupe scumming it clean then put in your Medlers one by one the stalks downward when your Syrupe is somewhat coole then set them on the fire againe let them boyle softly till the Syrupe be enough then put in a few Cloves and a little Cinamon and so putting them up in pots reserve them for your use Medlers To make a Tart of Medlers Take Medlers that be rotten and stamp them and set them upon a chafingdish with coales and beat in two yolks of Eggs boyling till it be somewhat thick then season it with Sugar Cinamon and Ginger and lay it in paste Of Cucumbers How to keep Cucumbers Take a kettle big enough for your use halfe full of water make it brackish with salt boyle therein ten or twenty Cucumbers cut in halves then take the raw Cucumbers being somewhat little and put them into the vessell wherein you will keep them and when your liquor is cold straine so much of it into them as may keep the Cucumbers alwayes covered To keep boyled Cucumbers Take a kettle of water put salt to it boyle it well then take your raw Cucumbers put them into it and keep them with turning up and downe very softly till they be as it were per-boyled then take them out and lay them aside till they be cold then put them up in the vessel you will keep them in and when the liquor is cold straine it into them till they be all covered To Pickle Cucumbers to keep all the yeare Pare a good quantity of the rindes of Cucumbers and boyle them in a quart of running water and a pint of wine Vineger with a handfull of salt till they be soft then letting them stand till the liquor be quite cold pour out the liquor from the rinds into some little barrell earthen pot or other vessel that may be close stopped and put as many of the youngest Cucumbers you can gather therein as the liquor will cover and so keep them close covered that no winde come to them to use all the year till they have new if your Cucumbers be great 't is best to boyle them in