Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	flower_n	ounce_n	rose_n	4,815	5	9.8468	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A66844	The gentlewomans companion; or, A guide to the female sex containing directions of behaviour, in all places, companies, relations, and conditions, from their childhood down to old age: viz. As, children to parents. Scholars to governours. Single to servants. Virgins to suitors. Married to husbands. Huswifes to the house Mistresses to servants. Mothers to children. Widows to the world Prudent to all. With letters and discourses upon all occasions. Whereunto is added, a guide for cook-maids, dairy-maids, chamber-maids, and all others that go to service. The whole being an exact rule for the female sex in general. By Hannah Woolley.	Woolley, Hannah, fl. 1670.; Faithorne, William, 1616-1691, engraver.	1673 (1673)	Wing W3276A; ESTC R204109	139,140	297

cold put them up in glasses or pots which you please Green Walnuts Preserv'd Take Walnuts and boil them till the water taste bitter then take them off and put them in cold water and peel off the rind and put to them as much Sugar as they weigh and a little more water than will wet the Sugar set them on a fire and when they boil up take them off and let them stand two days then boil them again once more Eringo-roots Preserv'd Take Eringo-roots fair and not knotty one pound and wash them clean then set them on the fire and boil them very tender peel off their outermost skin but break them not as you pare them then let them lye a while in cold water after this you must take to every pound of roots three quarters of a pound of clarified Sugar and boil it almost to the height of a Syrrup and then put in your roots but look that they boil but gently together and stir them as little as may be for fear of breaking when they are cold put them up and keep them Ennula-Campana-roots Preserved Wash them and scrape them very clean and cut them thin to the pith the length of your little finger and as you cut them put them in water and let them lye there thirty days shifting them twice every day to take away the bitterness then weigh them and to every pound of Roots add twelve Ounces of Sugar clarified first boiling the Roots very tender then put them into this Sugar and let them boil upon a gentle fire until they be enough having stood a good while off the fire put them up between hot and cold Conserve of Roses Take red-Rose-buds clip all the white either bruised or withered from them then add to every pound of Roses three pound of Sugar stamp the Roses very small putting to them a little juice of Lemons or rose-Rose-water as they become dry when you think your Roses small enough then put your Sugar to them so beat them together till they be well mingled then put it up in Gally-pots or Glasses In this manner is made the Conserve of Flowers of Violets which doth cool and open in a burning Fever or Ague being dissolved in Almond-milk and so taken and excellent good for any inflamation in Children Thus you may also make the Conserve of Cowslips which strengthens the brain and is a Preservative against Madness it helps the Memory asswageth the pain of the Head and helpeth most infirmities thereof In like manner you may also make Conserve of Marigolds which taken fasting in the morning is very good against Melancholy cureth the trembling of the heart and very good against any Pestilential distemper Thus make Conserve of Sage and Scabious the one is good against Melancholy drieth and comforteth the Stomack cureth an old Cough and openeth the stopping of the Liver the other that is Scabious cleanseth the Breast and Lungs takes away old Coughs and imposthumes of the Breast and inward parts How to Candy all sorts 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 spoonfuls of rose-Rose-water and boil it till it will roul between your finger and your thumb then take it from the fire and cool it with a stick and as it waxeth cold dip in all your Flowers and taking them out again suddenly lay them one by one on the bottom of a Sieve then turn a joined Stool with the feet upward set the sieve on the feet thereof then cover it with a fair linnen cloth and set a Chafing-dish of coals in the midst of the stool underneath the sieve and the heat thereof will dry your Candy speedily which will look very pleasantly and keep the whole year Candyed Eringo-roots Take of your Eringo-roots ready to be preserved and weigh them and to every pound of Roots you must take of the purest Sugar you can get two pound and clarifie it with the whites of Eggs exceeding well that it may be as clear as Crystal it being clarified you must boil it to the height of Manus Christi and then dip in your Roots two or three at once till they are all Candyed put them in a Stove and so keep them all the year The best and most approved way to dry Plumbs Take Plumbs when they are fully grown with the stalks on them however let them be 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 pound of them take three quarters of a pound of Sugar beaten very fine and eight spoonfuls of water to every pound set them on hot embers till the Sugar be melted and after that boil them till they be very tender letting them stand in that Syrrup three days to plump them then take them out and wash the Syrrup from them in warm water and wipe them dry in a fine Linnen-cloth then set them on plates and let them dry in a Stove dry them not in an Oven for then they will be tough Proper Colours for Fruitage Saffron is the best Yellow Sap-green the best Green Indian-lake the best Red all your Colours must be temper'd with Gum-water made of Rose-water Quince Marmelade Take of the tairest Quinces wash them very clean grate them very small and wring out as much juice as you can then take other Quinces and cut them in six pieces put them into a pot let them be evapoured with hot water until they be throughly mellow then take half a pot-ful of the former juice and pour it upon the former stew'd and cut to pieces break it well together and put the rest of the juice amongst it then wring it through a clean thin cloth seethe no more of this juice at once than will fill a box therewith and put white Sugar to it as much as you please How to make Syrrup of Violets Boil fair water and scum it and to every ounce so scum'd and boil'd take six ounces of the blew of Violets only shift them as before nine times and the last time take nine ounces of Violets let them stand between times of shifting twelve hours keeping the liquor still on hot embers that it may be but milk-warm after the first shifting you must stamp and strain your last nine ounces of Violets and put in only the juice of them then take to every pint of this liquor thus prepared one pound of Sugar finely beaten boil it and keep it stirring till all the Sugar be melted which you must do if you can before it boil afterwards boil it up with a quick fire Syrrup of Roses Take Damask Roses and clip off the white of them for every pint of water take six ounces of them boil your water first and scum it then let them stand twelve hours wringing out the Roses and putting in new

eight times then wringing out the last put in the juice of four ounces of Roses only and so make it up as before Syrrup of Coltsfoot Take the leaves of Coltsfoot and wash them very clean then wipe them with a clean cloth leaf by leaf then dry them well with a cloth then beat them in a Mortar and put them in a Strainer and wring all the juice you can out of them and put it into Glasses and let it stand in them to settle all night the next day pour out the clearest of the Juice from the Grounds into a clean Bason and take for every pint thereof a pound of Sugar finely beaten boil the Juice of Coltsfoot softly on a Charcoal fire and when you have well scum'd it put in the Sugar according to its proportion and so let them boil together keeping it with due scumming until it will stand on a stiff purl dropping it on a Plate then take it from the fire and pour it through a Jelly-bag into a fair Bason putting first a branch or two of Rosemary into the Bag 's bottom then keep it stirring with a spoon till it be luke-warm otherwise it will have a Cream upon it so letting it stand all night put it in what Vessels you think fit to keep it in for your future use and service Let these forms suffice to furnish you with the knowledg of making any other Syrrups you need no better a pattern than this for the making of a many others as to make Syrrup of Wormwood take the like quantity of Sugar with the Juice of the said Wormwood the Sugar being first clarified and so make it up according to art in the like manner you may make Syrrup of Betony Borage Bugloss Cardis Cammomel Succory Endive Strawberries Fumitory Groundear Purslain Sage Scabious Scordium Housleek with many more But enough of this and therefore I shall next treat of Distillation Of DISTILLATION LAdies before you come to the knowledg of distilling Waters you ought in the first place to be furnished with good Stills which Stills must either be of Tyne or sweet Earth wherein you may distill all manner of Waters either for the health of your own Family or others Now by the way observe you may easily make your waters look of what colour you please if you will first distill your Water in a Stillatory and then put it in a great Glass of strength and fill it full of those Flowers whose Colours you desire then stop it and set it in the Stillatory and let it distill and you shall have their perfect colour Of precious and excellent Waters there are thousands wherefore I shall only set down here some of the choicest and most valuable Dr. Stevens his famous Water Take a gallon of Gascoin-wine of Ginger Gallingal Cinamon-Grains Cloves Mace Nutmegs Anniseeds Carraway-seed Coriander-secd Fennel-seed and Sugar of every one a dram then take of Sack and Ale a quart of each of Camomile Sage Mint red-Red-roses Tyme Pellitory of the Wall wild Marjoram wild Tyme Lavender Penneroyal Fennel-roots Parsley-roots and Setwall-roots of each half a handful then beat the Spice small and bruise the Herbs and put them all together into the Wine and so let it stand sixteen hours stirring it now and then then distill it in a Limbeck with a soft fire the first pint of the Water by it self for it is the best The principal use of this water is against all cold Diseases it preserveth Youth comforteth the Stomack cureth the Stone of what nature soever using but two spoonfuls in seven days It preserved Dr. Stevens ten years Bed-rid that he lived to ninety eight years Aqua Mirabilis Take three pints of White-wine of Aqua-vitae and Juice of Saladine of each a pint one dram of Cardamer and one dram of mellilot-Mellilot-flowers Cubebs a dram of Gallingale Nutmegs Cloves Mace and Ginger of each a dram mingle all these together over night the next morning set them a Stilling in a Glass-Limbeck This admirable Water dissolveth the swelling of the Lungs and restoreth them when perished it suffereth not the Blood to putrifie neither need he or she to breathe a Vein that useth this Water often it cureth the Heart-burn and purgeth Melancholy and Flegm it expelleth Urine it preserveth a good Colour in the Face and is an utter enemy to the Palsey take three spoonsfuls of it at a time morning and evening twice a week A most approved Water for the Eyes Take a new-laid Egg and roast it hard then cut the shell in the midst and take out the yolk and put some white Copporis where the yolk was then bind the Egg together again and let it lye till it begin to be a Water then take the white forth from both sides of the Egg and put the same into a Glass of fair running-water and so let it stand a while then strain it through a fair Linnen-cloth and keep it close stopped in a Glass and therewith wash your Eyes morning and evening An admirable Water against the Stone in the Kidneys Take of the middle-rind of the Root of Ash bruised two pound Juniper-berries bruised three pound Venice-Turpentine of the best two pound and an half put these into twelve pints of Spring-water in a Glass-vessel well closed and there let them purifie in Hors-dung three Months then distill them in Ashes and there will come forth an Oyl and a Water seperate the one from the other ten or twelve drops being taken of this Oyl every morning in four or six spoonfuls of the said Water dissolves the Stone and Gravel in the Kidneys most wonderfully An excellent Water for the Worms Take of Worm-seeds bruised eight ounces the shaving of Harts-horn two ounces of peach-Peach-flowers dri'd an ounce of Aloes bruised half an ounce pour on these the Waters of Tansie Rue peach-Peach-flowers and of Wormwood of each a pint and half let them be digested in a Glass-vessel three days then distill them cohobate this Water three times This Water may be given from half an ounce to three ounces according to the age and strength of the person A small quantity for young Children will work the desired effect it infallibly kills Stomack-worms Maw-worms or any other inwardly infesting the Body An excellent artificial Wine like Claret but much better and by many degrees brisker Take two gallons of your best Sider some esteem Worcester-shire Red-streak the best and mingle it with six gallons of Water put thereunto eight pound of the best Malaga Raisins bruised in a Mortar let them stand close covered in a warm place for the space of a fortnight stirring them every two days well together then press out the Raisins and put the liquor into the same Vessel again to which add a quart of the juice of Raspberries and a pint of the juice of black Cherries cover this liquor with bread spread thick with Mustard the Mustard-side being downward and so let it work by the fire-side three or four days then turn it

broth or fair water boil and scum them then put in some Mace a faggot of sweet Herbs white Endive Marigold-flowers and Salt and being finely boiled serve them on sippets and garnish the Dish with Mace and white endive-Endive-flowers Pike boiled Take your Pike and wash it clean then truss it whole round with the tail in his mouth and his back scotched or cut it in three pieces and divide the middle piece into two then boil it in Water Salt and Vinegar put it not in till the liquor boil and then make it boil apace and that will crisp your Pike but afterwards foftly For the Sauce put into a Pipkin a pint of White-wine sliced Ginger Mace Dates quartered a pint of large Oysters with their liquor a little Vinegar and Salt boil them a quarter of an hour then mince a few sweet Herbs and Parsley stew them till half the liquor be consumed the Pike being boiled dish it and garnish the Dish with grated White-bread or Ginger fine beaten then beat up the Sawce with half a pound of Butter minced Lemon or Orange and pour it on the Pike with Sippets Pike stewed Take a Pike slat it and lay it in a Dish when the blood is clean washed out put to it as much White-wine as will cover it and fet it a stewing when it boils put in the Fish and scum it and put to it some large Mace whole Cinamon and some Salt when thorowly stewed dish it on Sippets finely carved Pike Souc'd Draw and wash it clean from the blood and slime then boil it in fair Water and Salt when the liquor boils put it to it and boil it leisurely and simmering feason it savourly of the Salt boil it not too much nor in more water than will just cover it If you intend to keep it long put as much White-wine as Water of both as much as will cover the Fish some Wine-vinegar sliced Ginger large Mace Cloves and some Salt when it boils put in the Fish Spices and some Lemon-peel boil it up quick and not too much then take it up in a Tray and boil down the liquor to a Jelly lay some sliced Lemon on it pour on the liquor and cover it up close when you serve it in Jelly melt some of the Jelly and run it over therewith garnish your Dish with Barberries and sliced Lemon Pike Roasted Take a Pike scour off the slime and take out the Entrails lard the back with pickled Herring you must have a sharp bodkin to make the holes to lard it then take some large Oysters and Claret-wine season the Oysters with Pepper and Nutmeg stuff the Belly with the Oysters and intermix the stuffing with Rosemary Time Winter-savory sweet Marjoram a little Onion and Garlick sow these in the belly of the Pike then take two sticks about the breadth of a lath and with packthread tye the Pike to the Spit tye also along the side of the Pike which is not defended with the Spit Rosemary and Bays baste the Pike with Butter and Claret-wine when it is roasted rip up the Belly and take out the Herbs quite away boil up the Gravy with Butter and dish it up Quaking-Pudding Slice the Crum of a Peny-manchet and infuse it three or four hours in a pint of scalding hot Cream covering it close then break the bread with a spoon very small and put to it eight Eggs but four whites and beat them together very well then season it with Sugar Rosewater and grated Nutmeg if you think it too stiff qualifie that fault with cold Cream and beat them well together then wet the bag or napkin and flower it put in the Pudding and tye it hard boil it half an hour then dish it and put Butter to it Rosewater and Sugar and so serve it to the Table Quince-Pyes Make choice of fair Quinces to make your Pye withall pare them very thin and core them and lay them within your paste add thereunto two races of Ginger sliced as much Cinamon broken into bits and eight or ten whole Cloves lay these with the Quinces close packed with as much refined Sugar as the Quinces weigh close it up and having soaked four or five hours in the Oven take it out and ice it You may otherways make a Quince-Pye thus Take a gallon of Flower a pound and half of Butter six Eggs thirty Quinces three pound of Sugar half an ounce of Cinamon the like quantity of Ginger and Cloves and some rose-Rose-water then make it into a Pye or Tart when it is baked strew on some double refined Sugar An excellent restorative for a weak back Take Clary Dates the pith of an Ox and chop them together put some Cream to them Eggs grated Bread and a little white Sanders temper them all well together fry them and let it be the first thing you eat in a morning You may also take the leaves of Clary and Nepe and fry them for Breakfast A most incomparable broth or drink for a sick person Procure a good fleshy Capon and take the flesh from the bones or chop it in pieces very small and not wash it then put it in a Rose-Still with slices of Lemon-peel Wood-sorrel with other restorative herbs being distilled give it the sick person to drink Rice-Tart Boil your Rice in Milk or Cream being tenden boiled pour it into a Dish and season it with Nutmeg Ginger and Cinamon Pepper Salt Sugar and the yolks of six Eggs put it in the Tart with the juice of Orange close it and when it is baked scrape Sugar thereon Rice-Cream Take a quart of Cream two handfuls of Rice-flower and a quarter of a pound of Sugar mingle the Flower and Sugar very well together and put it in the Cream then beat the yolk of an Egg with a little Rosewater put it to the Cream and stir them all together set it over a quick fire and keep it continually stirring till it be as thick as Pap. Another excellent and rare Cream Take a pound of Almond-paste fine beaten with Rosewater mingle it with a quart of Cream six Eggs a little Sack half a pound of Sugar and some beaten Nutmeg strain them and put them in a clean scoured Skillet and set it on a soft fire stir it continually and being well incorporated dish it and serve it up with juice of Orange Sugar and stick it full of candied Pistaches Several excellent Sawces for several Dishes and first for green-Geese Take the juice of Sorrel mixed with scalded Goosberries beaten Butter and Sugar then serve it on Sippets Or fill their bellies with Goosberries and so roast them then take them out and mingle them with Sugar Butter Vinegar Cinamon and served on sippets For Land-fowl take boiled Pruncs and strain them with the blood of the Fowl Cinamon Ginger and Sugar boil them to an indifferent thickness and serve it in Sawcers with the Gravy of the Fowl For roast Mutton divers sorts of Sawces 1. Gravy Capers Samphire

Camomile-flowers and in greater pains let her drink six Ounces of the Oyl of sweet Almonds fresh drawn If the Woman delivered have no mind to give suck and that she will have her Milk speedily dried up a quick and safe remedy is new Spunnges wet in Vinegar where a handful of Cummin-seed boiled is bruised tyed close to the Breasts anointing them with Unguentum Populeum To procure store of Milk use Posset-drink boiled with Fennel with the seeds thereof and Anniseeds These remedies are known to be safe and effectual Thus much for Physick and Chyrurgery having given you only some of the choicest Receipts I could procure if you defire a larger knowledg herein you would do well to acquaint your self with the Composition of Mans Body and the Diseases incident to every part which you may gather from several Books of Anatomy either that of Dr. Read or Dr. Riolanus I think as good as any extant If you would know the nature of Plants Gerhard and Parkinson write incomparably on that Subject but if they are too bulky and so may seem tedious you may make choice of lesser Herbals as Adam in Eden or a small Manuel written by Mr. Lovel If you would have a Salve for every sore as the Proverb expresseth and a receipt for every Distemper consult the general practice of Physick Riverius his practice of Physick translated by Mr. Culpeper with many more of the like Subject The next Qualifications which accomplish a Gentlewoman are Candying Conserving Preserving and Distilling And first of Candying Conserving and Preserving THese are Curiosities which are not only laudible but requisite and necessary in young Ladies and Gentlewomen To represent them at large would require more art and time than I have either the ability or leisure to perform however I shall give you a Specimen hereof or an Essay of my own Experiments and first How to preserve Barberries Select the largest and fairest bunches picking off the wither'd or shrunk Barberries and wash them clean drying them in a clean Cloth After this take a quantity of Barberries and boil them in Claret-wine till they be soft then strain them well through a Strainer wringing the juice hard through it boil this strained liquor with Sugar till it be thick and very sweet let it then stand till it be cold then put your branches of Barberries into Gally-pots and fill them up with this liquor by this means you will have both the Syrrup of Barberries and their Preserves Pears Preserved Take Pears that are sound and newly gather'd from the Tree indifferent ripe then lay in the bottom of an Earthen-pot some dried Vine-leaves and so make a lay of Pears and leaves till you have filled the pot laying between each lay some sliced Ginger then pour in as much old Wine as the pot will hold laying some heavy thing on the Pears that they may not swim Green Pippins Preserved Take half a score of Green Pippins from the Tree if you can pare them and boil them in a pottle of water till they are like a Pulpe strain them from the Cores then take two pound of Sugar and mingle it with the liquor or pulp so strained then set it on the fire and as soon as it boileth put in your Pippins you intend to preserve so let them boil leisurely till they be enough when they are preserved they will be green in like sort you may preserve Quinces Plumbs Peaches and Apricocks if you take them green Black Cherries Preserved Take them fresh or as they come from the Tree and cut off the stalk take one pound of Sugar for double the weight of Cherries seethe and clarifie them and when they are half boil'd put in your other Cherries and let them seethe softly together until the Sugar may be drawn between the fingers like small threads when the broth is almost cold put the Cherries in the pots with the stalks upwards Mulberries Preserved Take Mulberries and add to them their weight of Sugar having wet your Sugar with some juice of Mulberries then stir your Sugar together and put in your Mulberries and boil them till they are enough then take them off and boil the Syrrup a while then put in the Mulberries and let them stand till they be cold Oranges and Lemons Preserved Take the fairest you can get lay them in water three days and three nights to take away their bitterness then boil them in fair water till they be tender make as much Syrrup as will make them swim about the pan let them not boil long for then the skins will be tough then let them lye all night in the Syrrup that they may soak themselves therein in the morning boil the Syrrup to a convenient thickness then with it and the Oranges and Lemons fill your Gally-pots and keep them all the year in this manner you may preserve Citrons Goosberries Preserved Let your Goosberries be gather'd with their stalks on cut off their heads and stone them then put them in Scalding-water and let them stand therein covered a little while then take their weight of Sugar finely beaten and lay first a layer of Sugar then one of Goosberries in your Preserving-pan or Skillet till all be in putting in for every pound of Goosberries a spoonful of fair water set them on the Embers till the Sugar be melted then boil them up as fast as you can till the Syrrup be thick enough when cold put them up In this manner you may preserve Raspices and Mulberries Preserved Roses or any other Flowers Take one pound of Roses three pound of Sugar one pint and a little more of rose-Rose-water make your Syrrup first and let it stand till it be cold then take your Rose-leaves having first clipt off all the white put them in the cold Syrrup and cover them let your fire be very soft that they may only simmer two or three hours then whilst they are hot put them out into pots or glasses for your use Cherries Preserved Take Cherries fully ripe and newly gather'd put them to the bottom of your Preserving-pan let the Cherries and Sugar be of equal weight then throw some Sugar on the Cherries and set them over a quick-fire and as they boil throw on the rest of the Sugar till the Syrrup be thick enough then take them out and put them into a Gally-pot whilst they are warm it will not be amiss to add two or three spoonfuls of Rose-water to them Apricocks Preserved Let the weight of your Sugar equal the weight of your Apricocks what quantity soever you mind to use pare and stone your Apricocks and lay them in the Sugar in your Preserving-pan all night and in the morning set them on the Embers till the Sugar be all melted and then let them stand and scald an hour then take them off the fire and let them stand in that Syrrup two days and then boil them softly till they be tender and well colour'd and after that when they are

and serce it through a Cullender put it into the Cream and let it stand till it be pretty cool then put in the Almonds five or six yolks of Eggs Salt Sugar and good store of Marrow or Beef-suet finely minced and so fill the Guts An Almond-Tart Strain beaten Almonds with Cream yolks of Eggs Sugar Cinnamon and Ginger boil it thick and fill your Tart therewith Almond-Cream Take half a pound of Almond-paste beaten with Rose-water and strain it with a quart of Cream put it in a Skillet with a stick of Cinnamon and boil it stir it continually and when it is boiled thick put Sugar to it and serve it up cold Apple Cream Take a dozen Pippins or more pare slice or quarter them put them into a Skillet with some Claret-wine and a race of Ginger sliced thin a little Lemon-peel cut small and some Sugar let all these stew together till they be soft then take them off the fire and put them into a Dish and when they be cold take a quart of boil'd Cream with a little Nutmeg and put in os the Apple as much as will thicken it and so serve it up Apricocks green Baked When your Apricocks are green and so tender that you may thrust a pin through the stone scald them and scrape the outside oft putting them in water as you peel them till your Tart be ready then dry them well and fill your Tart with them and lay on good store of fine Sugar close it up and bake it ice it scrape on Sugar and serve it up Barley-Broth Boil the Barley first in two waters having first pickt it well then join it with a knuckle of Veal and seeth them together to the Broth add Raisins sweet herbs large Mace and the quantity of a fine Manchet sliced together then season it with salt BISK There are divers ways to make a Bisk but the best is this Take a Leg of Beef and knuckle of Veal boil them in two Gallons of fair water scum them clean and put to them some Cloves and Mace then boil them from two Gallons to three quarts of broth being boiled strain it thin put it into a Pipkin when it is cold take off the fat and bottom and put it into a clean Pipkin and keep it warm till the Bisk be ready boil the Fowl in the liquor of the Marrow-bones of half a douzen peeping Chickens and as many peeping Pidgeons in a clean Pipkin Then have pallats noses and lips boil'd tender blanch'd and cut into pieces as big as a sixpence also some Sheeps-tongues boil'd blanch'd larded fried and stewed in gravy with some Chesnuts blanched also some Cocks combs boiled and blanched with some yolks of hard Eggs. Stew all the aforesaid in some roast Mutton or Beef-gravy with some Pistaches large Mace a good big Onion or two and salt Then take Lamb-stones blanch'd and slic'd also sweet-breads of Veal and sweet-breads of Lamb slit some great Oysters parboil'd and some Cock-stones Fry the aforesaid Materials in clarified Butter some fried Spinnage or Alexander-leaves and keep them warm in an Oven with some fried Sausages made of minced Bacon Veal yolks of Eggs Nutmegs sweet Herbs Salt and Pistaches bake it in an Oven in cauls of Veal and being baked and cold slice it round fry it and keep it warm in the Oven with the aforesaid baked things Having prepared all these things in readiness take a great eight pound Dish and a six-penny French loaf chip it and slice it into large slices and cover all the bottom of the Dish then steep it well with your strong broth and upon that some Beef-gravy then dish up the Fowl on the Dish and round about it the fried Tongues with the Lips Pallats Pestaches Eggs Noses Chesnuts and Cocks-combs and run them over the Fowls with some of the gravy and large Mace Then again run it over with fried Sweet-breads Sausages Lamb-stones Cock-stones fried Spinnage and the Marrow over all next the carved Lemons on the Meat and run it over with the beaten Butter yolks of Eggs and gravy beaten up till it be thick lastly garnish the Dish with little Pyes Dolphins of puff-paste Chesnuts boil'd and fried Oisters and yolks of hard Eggs. Gentlewomen I must crave your pardon since I know I have tired your patience in the description of a Dish which though it be frequently used in Noblemens houses and with all this cost and trouble put together by some rare whimsical French Cook yet I cannot approve of it but must call it a Miscellaneous hodg-podg of studied vanity and I have here inserted it not for your imitation but admiration Beef hashed In the making of a Hash of Beef take some of the Buttock and mince it very small with some Beef-suet or lard and some sweet herbs some beaten Cloves and Mace Pepper Nutmeg and a whole Onion or two stew altogether in a Pipkin with some blanched Chesnuts strong broth and a little Claret let it stew softly for the space of three hours that it may be very tender then blow off the fat dish it and serve it on sippets you may garnish it with Barberries Grapes or Gooseberries Beef A-la-mode Cut some Buttock-beef a quarter of an inch thick and lard it with Bacon having hackt it before a little with the back of your Knise then stew it in a Pipkin with some gravy Clarotwine and strong Broth Cloves Mace Pepper Cinnamon and Salt being tender stewed serve it on French bread sippets Beef Carbonadoed Steep your Beef in Claret-wine Salt Pepper and Nutmeg then broil it on the Embers over a temperate and unsmoaky fire in the mean while boil up the liquor wherein it was steeped and serve it for sauce with beaten Butter Beef baked red-Deer-fashion in Pies or Pasties either Surloine Brisket Buttock or Fillet larded or not Let your Surloine be boned and take off the great sinue that lies on the back lard the leanest parts of it with great lard being season'd with Nutmeg Pepper four ounces of each two ounces of Ginger and a pound of Salt which seasoning you must put into the Pye but first lay a bed of good sweet Butter and a bay-leaf or two half an ounce of whole Cloves lay on your Beef then put on the rest of the seasoning and a few more Cloves good store of Butter and a Bay-leaf or two close it up and bake it it will require eight hours soaking if you will eat it hot half the seasoning will serve and then let your paste be fine otherwise course To this quantity of flesh you must have three Gallons of fine flower heapt measure But the best way to bake red Deer is in course paste either Pye or Pasty if Rye-meal it will keep long otherwise you may make it of Meal as it comes from the Mill using only boiling-boiling-water without any other stuff Beef Collar'd In the right making of a Collar of Beef you must take the flank and lay it in Pump-water two or

interlarded Bacon lay the Meat round the Dish on a sheet of Paste or in the Dish without Paste being baked stick Bay-leaves round the Dish Flowers of all sorts Pickled Put them into a Gally-pot or Glass with as much Sugar as they weigh fill them up with Wine-Vinegar To a pint of Vinegar a pound of Sugar and a pound of Flowers so keep them for Sallets and boil'd Meats Grapes and Goosberries Pickled Pick them and put them in Verjuice and so barrel them up Geese Boiled Take them being powder'd and fill their bellies with Oatmeal being first steeped in warm Milk then mingle it with some Beef-suet minced Onions and Apples season'd with Cloves Mace some sweet Herbs minced and Pepper fasten the neck and vent boil them and serve them with Brewis and Colliflowers or Cabbedg running it over with beaten Butter thus you may dress any sort of Sea-fowl Hashes several ways First of raw Beef mince it very small with Beef-suet or Lard some sweet-Herbs Pepper Salt some Cloves and Mace Chesnuts or Almonds blanch'd put in whole some Nutmeg and a whole Onion or two and stew it in a Pipkin with some strong broth two hours put a little Claret to it and serve it on Sippets blowing off the fat and garnish it with Lemon or Barberries Otherways Cut your Beef fat and lean into Gobbets as big as a Pullets Egg and put them into a pot or Pipkin with some Carrots cut into pieces as big as a Walnut some whole Onions some Parsnips large Mace a faggot of sweet Herbs Salt Pepper Cloves with as much water and wine as will cover them let them thus stew three hours Hashes of Neats-feet or any feet as Calves Sheep Deer Hogs Pigs or Lambs Boil them very tender and being cold mince them small then put Currans to them beaten Cinamon hard Eggs minc'd Capers sweet Herbs minced small Cloves Mace Sugar White-wine Butter sliced Lemon or Orange sliced Almonds grated Bread Saffron Grapes or Barberries so serve them on fine carved Sippets Hashing of any Feet Mince them small and stew them with White-wine Butter Currans Raisins Marrow Sugar Prunes Dates Cinamon Mace Ginger Pepper and serve them on toasts of fried Manchet Hares roasted without and with the Skin Take an Hare and flay him then lard him with small lard stick him with Cloves and make a Pudding in his belly with grated Bread grated Nutmeg Cinamon beaten Salt Currans Eggs Cream and Sugar having made it stiff fill the belly of the Hare and so roast it If you will have your Pudding green colour it with Spinage if yellow with Saffron Let the Sauce be made of beaten Cinamon Nutmeg Ginger Pepper Prunes Currans a little grated Bread Sugar and Cloves all boiled up as thick as Water-gruel If you roast an Hare with the Skin on draw out the Bowels and make a farsing or stuffing of all manner of sweet Herbs minced very small then roul them in some Butter and make a ball thereof put it into the belly and prick it up close baste it with butter and being almost roasted flay off the Skin and stick on some Cloves on the Body bread it with fine grated Manchet Flower and Cinamon froth it up and dish it on Sawce made of grated Bread Claret-wine Wine-vinegar Cinamon Ginger and Sugar being boiled up to an indifferency Ipocras To make good Ipocras you must take a gallon of Wine three ounces of Cinamon two ounces of sliced Ginger an ounce of Nutmegs a quarter of an ounce of Cloves twenty corns of Pepper an handful of rosemary-Rosemary-Flowers three pounds of Sugar and two quarts of Cream Jellies of several colours for all sorts of Soust Meats and to be eaten alone Take four pair of Calves-feet a knuckle of Veal a good fleshy Capon take out the bones and fat and cast them into fair water shift them three or four times in a day and night then boil them in three gallons of fair water till six quarts be wasted then strain it into an earthen pan let it cool then take off the fat a top and pare the bottom then dissolve it again in broth and divide it into four equal parts every part in a particular Vessel put a little Saffron into one of them into another Cutcheneel into a third Turnsole let the last alone to its own natural whiteness let each Vessel have a quart of White-wine and the juice of two Lemons To the white Jelly add one race of Ginger pared and sliced and three blades of large Mace To the red Jelly two Nutmegs and the like quantity of Cinamon and Ginger To the yellow or Amber-colour the same spices and the like quantity and to the Turnsole the same with a few Cloves Then take eighteen whites of Eggs and beat them with six pound of double refined Sugar beaten small and stirred together in a Tray or great Bason with a rowling pin divide it equally into four parts and distribute one to each Vessel being well mixed with Wine and a little Musk or Ambergriece stir it about with your Jelly Then set on your Jelly again on a fine Charcole fire and let it stew near an hour then make it boil up a little so take it off being somewhat cold strain it and so let it stand for your use casting it into what mould you please Land or Sea-fowl how to boil them Half roast the Fowls sticking on them some Cloves as they roast save the Gravy and when they are half roasted put them into a Pipkin with the Gravy some Claret-wine as much strong broth as will cover them Mace Cloves Pepper Ginger some fried Onions and Salt stew all well together and serve them on carved sippets Land-Fowl the smaller sort how to boil as Plovers Quails Blackbirds Rails Thrushes Snites Wheat-ears Larks and Sparrows Take them and truss them or cut off the Heads and Legs and boil them scum your Pipkin and put therein large Mace White-wine Currans well pickt and washt Dates Marrow Pepper and Salt being well stewed dish them on carved Sippets thicken the broth with strained Almonds Rosewater and Sugar garnish them with Lemon Barberries and grated bread Marrow-Pudding in a Dish baked garnished with Puff-paste Take the Marrow of four Marrow-bones two French breads half a pound of Raisins of the Sun ready boiled and cold Cinamon a quarter of an ounce beaten two grated Nutmegs a quarter of a pound of Sugar the like of Dates Sack half a pint Rosewater a quarter of a pint ten Eggs two grains of Amber-griece Now take a deep large dish and lay a lay of sliced French-bread therein and strew it with Cinamon Nutmeg and Sugar mingled together also sprinkle the slices of bread with Sack and Rosewater and then some Raisins of the Sun sliced Dates and good big pieces of Marrow and thus make two or three lays of the aforesaid ingredients with most Marrow on the top then take two quarts of Cream and strain it with half a quarter of fine Sugar with

with a good big Onion or two and five or six blades of large Mace a little whole Pepper a sliced Nutmeg a quarter of a pint of White-wine as much Wine-vinegar a quarter of a pound of sweet Butter with a little Salt stew them together on a soft fire the space of half an hour then dish them on Sippets of French-bread sliced Lemon on that and Barberries then run them over with beaten Butter and garnish the dish with grated Manchet searsed Oysters Fried Strain the liquor from them and parboil them in a Kettle then dry and roul them in Flower or make a batter with Eggs Flower a little Cream and Salt dip them therein and fry them in Butter For the Sawce boil the juice of three or four Oranges some of their own liquor a sliced Nutmeg and Claret being boiled a little put in a slice of Butter beating it up thick having warm'd the Dish rub it with some Garlick and lay therein the Oysters garnishing the Dish with slices of Orange Oyster-Pyes Parboil your Oysters in their own liquor then take them out and wash them in warm water dry them and season them with Pepper Nutmeg yolks of hard Eggs and Salt the Pye being made put a few Currans in the bottom and lay on the Oysters with some sliced Dates in halfs some large Mace sliced Lemon Barberries and Butter close it up and bake it then liquor it with White-wine Sugar and Butter Otherways Take a pottle of Oysters being parboiled in their own liquor beard and dry them then season them with large Mace whole Pepper a little beaten Ginger Salt Butter and Marrow then close and bake it then make a Lear with White-wine Oyster-liquor and one Onion boil these with a pound of Butter minced Lemon and a faggot of sweet herbs and liquor the Pye therewith Oysters Pickled Take eight quarts of Oysters and parboil them in their own liquor then take them out and cleanse them in warm water then wipe them dry then take the liquor they were parboiled in and clear it from the grounds into a large Pipkin or Skillet put to it a pottle of good White-wine a quart of Wine-Vinegar some large Mace whole Pepper and a good quantity of Salt set it over the fire and boil it leisurely scum it clean and being well boiled put the liquor into Barrels that will hold a quart or more and when it is cold put in the Oysters and close up the head Ox-cheeks baked in a Pye Being first cleansed from the slime filth and blood cut them in pieces take out the bones and season them with Pepper Salt and Nutmeg then put them in a Pye with a few whole Cloves a little seasoning slices of Butter and Bacon over all bake them very tender and liquor them with Butter and Claret-wine A Calves-head Pye Take a Calves-head soak it well and take out the brains boil the head and take out the bones being cold stuff it with sweet Herbs and hard Eggs chopped small minced Bacon and a raw Egg or two Nutmeg Pepper and Salt and lay in the bottom of the Pye minced Veal raw and Bacon then lay the Cheeks on it in the Pye and sliced Bacon on that then Spices Butter and Grapes or a Lemon then close it up bake it and liquor it with butter only Puff-paste the best way how to make it Take a pottle of Flower mix it with cold water half a pound of Butter and the whites of five Eggs work these together very well and stiff then roul it out very thin and put Flower under it and over it then take near a pound of butter and lay it in bits all over it then double it in five or six doubles this being done roul it out the second time and serve it as at the first then roul it out and cut it into what form you please and for what use you need not fear the curle for it will divide as often as you have doubled ten or twelve times is enough for any use Panado's Boil fair water in a Skillet put to it grated bread or cakes good store of Currans Mace and whole Cinamon being almost boil'd and indifferent thick put in some Sack or White-wine Sugar and some strained yolks of Eggs. Otherways with sliced Bread Water Currans and Mace and being well boiled put to it some Sugar White-wine and Butter Posset of Sack Claret or White-wine the best manner Take twenty yolks of Eggs with a little Cream strain them and set them by then have a clean scoured Skillet and put into it a pottle of sweet Cream and a good quantity of whole Cinamon set it a boiling on a soft Charcolcfire and stir it continually the Cream having a good taste of the Cinamon put in the strained Eggs and Cream into your Skillet stir them together and give them a walm then have in readiness some Sack or other Wine in a deep Bason or Posset-cup good store of fine Sugar and some sliced Nutmeg the Sack and Sugar being warm take out the Cinamon and pour your Eggs and Cream very high into the Bason that it may spatter in it then strew on Loaf-sugar Pumpion-Pye Take a pound of Pumpion and slice it an handful of Time a little Rosemary sweet Marjoram stripped off the stalks chop them small then take Cinamon Nutmeg Pepper and a few Cloves all beaten also ten Eggs and beat them all together with as much Sugar as you shall think sufficient then fry them like a Froise and being fried let them stand till they are cold then fill your Pye after this manner Take Apples sliced thin round ways and lay a layer of the Froise and another of the Apples with Currans betwixt the layers be sure you put in good store of sweet Butter before you close it When the Pye is baked take six yolks of Eggs some White-wine or Verjuice and make a Caudle thereof but not too thick cut up the lid and put it in and stir them well together whilst the Eggs and Pumpions are not perceived and so serve it up Pig roasted with the Hair on Take a Pig and draw out his Entrails Liver and Lights draw him very clean at vent and wipe him cut off his Legs and truss him and prick up the Belly close Spit it and lay it to the fire have a care of scorching it when it is a quarter roasted the skin will rise up in blisters from the flesh then with your hands or knife pull off the skin and hair being cleanly flay'd cut slashes down to the bones baste it with Butter or Cream then bread it with grated white-bread Currans Sugar and Salt all together and thus baste it and dredg till it the Body be covered an inch thick then the Pig being throughly roasted draw it and serve it up whole with Sauce made of Wine-Vinegar whole Cloves whole Cinamon and Sugar boiled to a Syrrup Pidgeons boiled Being trussed put them into a Pipkin or Skillet with some strong

handful of Ivory Harts-horn and yellow Sanders of each one ounce Red dock-roots two ounces Parsley Fennel Asparagus-roots of each an ounce Raisins half a pound boil these very well in a gallon of Beer then stamp and strain them and put it into three gallons of new Beer to work together A Remedy for the Dropsie whether hot or cold Take of the tops of red Mint of Archangel or blind nettles and red Sage of either a small quantity stamp them together and strain the juice of them into some stale Ale so much as will serve to drink morning and evening do this for ten days together and God willing it will effect the Cure Another for the Dropsie which hath cured many a Person when they were left and forsaken by Physicians Take green Broom and burn it in some clean place that you may save the Ashes of it take ten or twelve spoonful of the same Ashes and boil them in a pint of White-wine till the virtue thereof be in the Wine then cool it and drain the Wine from the dregs and make three draughts of the Wine one fasting in the Morning the other at three in the Afternoon and the other when you go to Bed this seldom fails in its desired effect For the Web or Pin in the Eye Take the Gall of a Hare and clarified Honey of each a like quantity mingle them well together and anoint the Web with a feather dipped in the same and in three or four days it will be gone To cleanse the skin of the face and make it look heautiful and fair Take Rosemary and boil it in White-wine with the juice of Erigan put thereunto and wash your face therewith Mornings and Evenings If your Face be troubled with heat take elder-Elder-flowers Plantane white Daisie-roots and Herb-Robert and put these into running-running-water and wash your Face therewith at night and in the Morning How to ripen and heal a Felon or Whitclof Take some white flower and boil it in Claret-wine to a Poultess then spread it very thick and apply it as hot as you can endure it this will asswage the throbbing pain of the Whitclof break and heal it How to cure the bloody Flux There are two sorts of Fluxes the one proceedeth from the evil quality or temperament of the Liver and is called in Latin Fluxus Hepaticus the other cometh from the great heat and distemperament of Nature and is called Dysenteria that is the distemper of the Guts some cure this distemper with repression and restrictives but many more hundreds are cured by Aromaticum Leonardi with three or four doses of his Syrupus solutivus You may try this way which I shall assure you is both safe and good Take Frogs and distill them as you do Herbs and Flowers or any thing else but put nothing to them but a little water take two or three spoonfuls of this distillation in any thing you drink and it will give you present ease A Cure for every sort of Gout The Gout whether hot or cold or whatever temperature ariseth from one and the same cause though the effects seem different As for example Fat-men have it with much inflamation redness and great pain in leaner Persons it is discovered with less inflamation though not with lesser pain it afflicteth Cholerick and Melancholick men with nodes and tumours The cause of this distemper cometh from an evil quality engendred in the Stomack Blood and Liver the cure thereof must be then the removal of this ill quality from the Stomack and the purgation of Blood and Liver Wherefore when you perceive the pain approaching take two Doses of Pillula Magistrales Leonardi in the morning fasting one day after another or if you will intermit a day then take drams of Quinta essentia solutiva Leonardi in half a Pottinger of Veal-broth sweetned with Sugar take this five hours before you eat any thing then every night after Supper take a little of the Unguentum Leonardi and anoint your grief and you will find your speedy recovery How to cure the Green-Sickness Laziness and love are the usual causes of these obstructions in young women and that which increaseth and continueth this distemper is their eating Oatmeal chalk nay fome have not forborn Cynders Lime and I know not what trash If you would prevent this slothful disease be sure you let not those under your command to want imployment that will hinder the growth of this distemper and cure a worser Malady of a love-sick breast for business will not give them time to think of such idle matters But if this Green-sickness hath already got footing in the body use this means to drive it away Take a Quart of Claret-wine one pound of Currans an handful of young Rosemary-tops with half an ounce of Mace seethe these to a pint and let the Patient drink thereof three spoonfuls at a time Morning and Evening and eat some of the Currans after An Universal Medicine of wonderful use both for Man and Woman Take ten ounces of the seeds of Quinces six ounces of the pills of Citrons Balm and Nettles of each four ounces beat all these grosly and infuse them in six quarts of good White-wine thus let it remain six days then distill it with six ounces of Honey and fifteen ounces of Sugar until you have received a quart of water then put it in a place to cool then add thereunto eight grains of Musk dissolved with about two ounces of Rose-water put thereunto two scruples of oyl of Vitriol and incorporate them well together then keep this water in a Glass well closed to keep out the air and of this take one ounce in the Morning and fast thereon two hours This Experiment is a wonderful preserver of health and continuer of life to long age if constanly used which may appear by the excellency of the Ingredients for the Quince-seeds are admirable for the removing of ill humours which clog the Stomach and are very cordial the Pome-citron-pills preserve and help digestion the Balm purifieth the Blood healeth the Liver incourageth Concoction and comforteth the heart the Nettles provoke Urine mundifie the Reins and correct the malignity of the sinews as for the Wine you cannot be ignorant of its Virtues Musk purgeth the Blood of Windiness the oyl of Vitriol healeth all the excoriations of the Mouth Breast and Stomach and is excellent against malign humours that oppress it An admirable Remedy against the yellow Jaundies Take an handful of Red-nettle-tops Plantane and Saffron and boil them well in a pint of Ale then strain it and drink five or six days thereof and you will find it a present remedy let not the cheapness of its ingredients occasion this composition to be slighted Against the Itch. Take sweet Butter unwrought Wax Vinegar Brimstone a little Rose-water and red Cloves whole boil them together till they be like Salve then anoint the flesh three sundry nights by the fire therewith and no more and