be for it worketh this operation viz. as soon as it joineth to the stomack it draweth to it all the evil humors of the body and imbraceth them and carrieth them forth of the body both by vomit and seige and so leaveth nature unburthened which may prevaile at pleasure because it hath no impediment and the order to make it is thus Take fine white sugar four ounces pure Pearls Musk Saffron Lignum aloes Cinamon of each one scruple Petra Philosophale four drams mix them together and make thereof Lozanges with Rose water according to art the which ye shal keep in a box of Wood close shut and the order to use it is thus When the physician goes do visit any sick person and intends to prepare him some medicine to take inward the best and most perfect inward medicine that he can ordain is this Aromatico because it evacuateth the stomack by vomit and the body downward and his operation is such that it doth in manner help any crude sort of infirmity and the quantity is from one dram to two drams and may be taken in broth in wine in water or mix it with any pils or potion giving charge that when it is put into any potion thou leave none in the bottom of the cup where thou drink it out because the Petra Philosophale is heavy and wil remain in the bottome for if that remain it wil not work at all giving also charge the day that you give this medicine that you let the patients drink as much crude water as they wil and give them little meatto eat that day and this is the order to use this medicine 3 Caustick Take Arsenick Cristaline sal Armoniak Sublimate of each alike boil them being sinely ground in as much strong vinegar as the matter weigheth until 2 third parts be consumed and that there remain a third then keep it in a glass close shut for thy use as I wil shew thee in divers places when occasion shal serve 4 A Magistrale Cerot against the white Scal. This Cerot is of great vertue and of marvellous experience to resolve the white scal because it is penetrative Mundificative and Resolutive and causeth the hair to grow where it is fallen away to the great content of the Patient and honor of the Physician and it is made in this order Take Frankincense that is strained from his filth what quantity you wil and distil it in a retort and give it fire at the least forty hours then let it cool and break the glasse and in the bottome thou shalt find a black mase the which make into powder then for every pound of the said powder put thereto one ounce of Wax and four ounces of the said oyl that you distilled and half an ounce of the heads of Bees the which are easie to be had in Summer Mix all the aforesaid things in a vessel of Copper and with a smal fire make them in form of a liquid unguent and when thou wilt use it shave the head and wash it and lay thereon this Cerot upon a fair cloth warme and every two daies change it and so in short time thou shalt see strange effects of his vertue This serveth also against breaking of bones dislocations and for scabs ulcerated because it dryeth and comforteth and resolveth all the evil qualities giving charge in the distilling because the fire many times consumeth it so that in the bottome their remains nothing that is good and therefore beware in the making 5 Pillole Magistrale which is good against any infirmties These pils are of great vertue and especially against all kind of pains coming of corrupt humors for they purge the putrified humors and preserve the body from corruption and the order to make it is thus Take Olibanum Mastick Mirrhe Sarcocolla aloes hepatica Eleborus niger Saffron Turbit Colloquintida of each what you please Stamp them finely and for every ounce of the aforesaid matters put thereunto two Carets of Musk and then incorporate it with hony of Roses and Aqua vitae of each a like and this paste thou mayest keep six months in a vessel of lead the quantity is from two drachms to three drachms in the morning fasting and drink thereon a little wine These pils are most excellent to take away the pains of the Gout and to preserve a man from it they are also good for them that have the french pox because they evacuate the gross and viscous humors and maintain the body in good temperature and using them in those diseases it preserveth the body in good temperature They are also good for women that are troubled with pains of the Mother and retention of their terms for these are aperative and provoke them and purgeth the Matrix of all impediments contained therein They serve against the Megrum and all pains of the head and also against all kind of putrified fevers as the experience thereof hath been seen sundry times 6 To make a Quintessence of marvellous vertue Quintessence is so called because it is an essence taken from the elements without corrupting them and it 's called Quinta essentia because its an effence above the four elements which hath a marvelous vertue in preserving all things from putrefaction and is of so much vertue that drinking every morning half an ounce thereof as soon as a person riseth out of his bed it preserveth in continual health It helpeth wounds and sores of all sorts by washing them therewith It preserveth all flesh fish and fruits that are put therein The order to make it is thus Take fourteen pound of good strong wine common hony one pound Annis-seed Coriander Lignum aloes Calamus Aromoticus of each three ounces Rose water foure ounces Beate those things which are to be beaten grosly and infuse them in the said wine two daies and then put them in a gourd of glasse and distil it by Balneo so long til the extracted water burn and when it wil burn distil it no more then keepe that which is distilled in a glasse close stopped that it take no air and so keep it til thou have occasion to use it for it is a most rare liquor because it resolveth all indispositions that happen to mans body If any desire to have this Quintessence more perfect let him take a tenth part of good hony with a little Cinnamon and distil it again by Balneo and the Flegm wil remain all in the bottom of the vessel and the Quintessence wil be so fine that the air will take it away And therefore he that can make this well shall work strange cures therewith even to admiration 7 Quintessentia solutiva which is of Marvelous operations in divers matters This Quintessentia solutivae evacuateth the body with great ease and without any detriment and it purgeth all parts of the body that are troubled with gross and viscous humours it resolveth swellings and taketh away the pains it preserveth the sight and killeth worms and causeth a
them in cold water and pill off the bark and weigh as much sugar as they weigh and a little more water then will wet the sugar set them on a fire and when they boil up take them off and let them stand two dayes and boil them again once more 18 To preserve Pomecitrons Of your Pomecitrons take one pound and a half and cut them some in halves some in quarters and take the meat out of them and boil them tender in fair water then take two pound of clarified sugar and make syrup for them and let them boil in syrup a quarter of an hour very gently then take them up and let your syrup boil till it be thick and then put it into your Pomecitrons and you may keep them all the yeer If you please you may pare some of them for some delight to have them in the skin and some pared 19 To preserve Eringo roots Take Eringo roots fair and not knotty one pound and wash them clean and when they be washed set them on the fire and boil them very tender pil off their outermost skin but see you break them not as you pare them put them into cold water and let them all remain there till all be finished and then 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 syrup and then put in your roots but look that they boil very gently together with as little steering as may be lest they break until they be enough and when they be cold put them up and keep them 20 To preserve Raspices Take of your fairest and wel-coloured Raspices and pick off their stalks very clean then wash them but in any wise bruise them not then weigh them and to every pound of Raspices you must take six ounces of hard sugar and six ounces of sugar-candy and clarifie it with half a pint of fair water and four ounces of juice of Raspices being clarified boil it to a weak syrup and then put in your Raspices stirring them up and down and so let them boil til they be enough which to know you must take some of the syrup with one Raspice and let it cool and if it will scarce run out it is enough and being cold you may put them up and keep them all the yeer 21 To preserve Enula Campana roots Take of your Enula Campana roots and wash them 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 lie in water thirtie daies shifting them twice every day to take away the bitterness weigh them and to every pound of roots take twelve ounces of clarified sugar first boiling the roots as tender as a chicken and then put them into the clarified sugar and let them boil upon a gentle fire until they be enough and let them stand off the fire a good while and betwixt hot and cold put them up for your use 22 To Conserve Cowslips Gather your flowers in the midst of the day when all dew is off them cut off all the white leaving none but the yellow blossomes of them so picked and cut before they wither weigh out ten ounces taking to every ten ounces of them or greater proportions 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 til 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 23 A Conserve of Roses Take red Rose buds clip all the white bruised and withered from them then weigh them out and taking to every pound of Roses three pound of sugar stamp the Roses by themselves very small putting a little juice of Lemmons or Rosewater to them as they wax drie when you see the Roses small enough put the sugar to them and beat them together til they be wel mingled then put it up in Gallipots or Glasses In like sort are the Conserves of flowers of Violets Cowslips Marrigolds Sage and Scabious made 24 The use of Conserve of Violets and Cowslips That of Cowslips doth marvellously strengthen the brain preserves against madnesse against the decay of memorie stoppeth Head-ach and most infirmities thereof For Violets it hath the same use that the sirup hath Vide among Syrups 25 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 air 26 Of Sage flowers It preserveth against meloncholy doth dry and comfort the Stomack cureth an old cough and openeth the stopping of the Liver 27 Scabious flowers These cleanse the brest and lungs take away old Coughs Impostumes of the brest and all inward parts Probatum 28 Conserve of Barberries Take your Barberries pick them clean in fair branches and wash them clean and dry them on a cloth then take some other Barberries and boil them in claret wine til they be very soft then straine them and rub them so wel through the strainer that you may know the substance of them and boil up this matter thus strained out til it be very sweet and somewhat thick then setting it by til it be cold and then put your branches of Barberies into Gallipots or glasses and fill it up with the cold syrup and so shall you have both syrup and also Barberies to use at your pleasure 29 The Cordial Conserve Take the Flowers of Rosemarry Buglosse and Borage well picked the flowers of Clove Gilliflowers Pauncies Violets Cowslips Red Roses Damaske Roses and Marigolds clipt from their white of each two ounces put to every of them three ounces of Sugar very finely beaten and searced and stamp them all together to a Conserve and keep it in a Gallipot When you would use it take the quantity of a small Walnut every morning fasting 30 To make Muscadine Comfits Take four ounces of double refined sugar finely beaten and searced put thereto two grains of Musk a penniweight of Orris root in powder beat it to perfect fine paste then roll it as thin as paper and cut it like to Diamonds with your knife as with a fine jagged Rowell cutter so drie them in your Stove and keepe them 31 To make black Clove Comfits Take two ounces of Cloves dried in a dish in the Oven beat them to very fine powder then take four ounces of sugar finely beaten and searced adde to that two or three Date stones burned and made into fine powder which bringeth your paste to the blacknesse mix with all these Gumme Dragon steeped in Rosewater beat it up into a comfit paste rol it in
make Paste of Lemmons Take half a dozen of thick rined Lemmons cut them through the midst and boil them tender in fair water then stampe them in a morter strain the juyce or pulpe from them and dry it and put sugar to it as to the Paste of Genua 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 daies and two nights for in that time it will be dry enough box it thus up end it wil endure all the year 67 To make Paste of Regia Take half a pound of Almonds blanch them and beat them into fine paste then take half a pound of Pistacius beat it among the Almonds take the Brawn of a Capon mince it very smal and beat it with the Almonds and Pistacius put into it the flesh of two Partriges a dozen of Cock Sparrows all which flesh must be well roasted before you take it from the bones put thereinto also half a pound of Dates thin sliced a quarter of a pound of the four cold seeds a quarter of a pound of sugar candy beat all these together in a morter til it come to be Paste with the yolkes of two new laid egges and two or three spoonfuls of Rosewater then make it up in little Cakes and bake them on papers this is an especiall Paste to preserve against the consumption and to restore him that hath it 68 How to make Paste of Goosberries or Burberries or English Currans Take any of these tender fruits and boile them softly on a chafingdish of coals then strain them with the pap of a rotten apple then take as much sugar as it weighs and boil it to a candy height with as much Rose water as wil melt the sugar then put in the pap of your fruit into the hot sugar and let it boil leisurely till you see it reasonable stiff almost as thick as for Maimelade then fashion it on a sheet of glass and so put it into the Oven upon two billets that the glass may not touch the bottome of the oven for if it do it will make the Paste tough and so let it dry leisurely and when it is dry you may box it and keep it all the year 69 To make an excellent Marmelade Of sugar take a pound and a half boil it with a pint of fair water till it come to the height of Manus Christi then take three or four smal Quinces one good Orange pill both very wel preserv'd and finely beaten and three ounces of Almonds blanched and beaten by themselves Eringo roots preserved two ounces and an half stir these with the sugar til it will not stick and then at last put in of Muske and Amber dissolved in Rose water of each four grains of Cinnamo Ginger Cloves and Mace of each three drams of oyl of Cinnamon two drops These being done put it into your Marmelade boxes and so present it to whom you please 70 To make Marmelade of Lemmons and Oranges Boil ten Lemmons or Oranges with halfe a dozen Pippins and so draw them thorow a strainer then take so much sugar as the pulp will weigh and boyle it as you do Marmelade of Quinces and then box it up 71 To mke Almond Bisket Steep one pound of Almonds so long in cold water till they will blanch then put them in Rosewater and beat them in so much Rose water as will keep them from growing to an oyle and no more take one pound of sugar beaten very fine and sifted thorow a searce take the whites of sixe Egges beat them to a froth as you use to doe for other Bisket with a spoonefull of fine flower set the Almonds and sugar on a soft charcole fire let them boil together til they be very thick and so let them stand til they be almost cold then beat the Egges and that together put in a little Muske for the better taste if you please then lay them upon papers in what proportion you will and dry them in a Oven with a slacke fire 72 How to make the fine Bisket Bread called in some places Norffe-cakes and commonly Diet-bread Take half a peck of fine Wheat flower halfe a pound of sugar beaten in fine powder a good handful of Annis seeds rubbed dusted and made in fine powder a competent spoonfull of Salt one pound and a halfe of Batter mixe all these thus prepared together Then take a Porringer full of light Ale yest and as much of good sweet Creame made luke-warme or somewhat hotter but first take heed your yest be sweet then take the Yolkes of six egges work all these together into Dough then lay it warme to rise while the oven is heating mould them into what forme you wil but let not the rols in dough be bigger then your little finger then put them into the oven wel and clean swept but not too hot for a little heat will bake them when they are baked let them stand till the oven be little more then lukewarme and then take them out till they be thorow cold and put them in againe to dry the space of an houre or more so may you keepe them halfe a yeare or longer and if they chance through moist standing or weather to waxe soft give them a drying for an houre in an Oven that hath stood an houre after a batch of Bread 73 The best receit for Bisket bread Take all the yolks and halfe the whites of sixteen egges beat them well together then put to them a pound of the finest wheat flower as much of the best loaf sugar very finely beaten and searced with a quarter of a pint of Rose water and half a quarter of a pint of Sacke if you please beating them thus compounded together about two houres very wel then strowing upon it two spoonfuls of Coriander-seed and as much Annis seed finely beaten and then working them well into Paste bake it in boxes or upon Plates well buttered keeping a little sugar in a piece of Cobweb Lawne to searce upon it and ice it If you make for some Physicall use then use the Sack and put in a quarter of a pound of Annis-seed and as much Liquorice beaten into fine powder 74 How to make Comfit makers Bisket Of flower take a peck and four ounces of Coriander seed one ounce of Annisseed take three egs three spoonfuls of Ale yest and as much warm water as wil make it as thick as paste for Manchets make it in a long rowl and bake it in an oven one hour and when it is a day old pare it and slice it sugar it with searced sugar and put it again in the Oven and when it is drie take it out and new sugar it again and box it and keep it 75 To make Manus Christi Of refined sugar take half a pound and some Rosawter and boil them together til it come to a sugar again then stir it about while it
Buglosse ibid Syrup of Calamint ibid Syrup of Scabious ibid To make Syrup of Saffron pag. 38 Syrup of Folefoot or Colts foot ibid To make syrup of Pomecitrons pag. 39 A Syrup against Melancholly humors especially where there is wind in the stomack ibid Syrup of Wormwood simple pag. 40 Sprup of Marsh mallows pag. 41 Syrup of Radishes ibid Syrup of Popies pag. 42 Hony of Rosemary flowers ibid Experiments in PHYSICK CHIRURGERY Distillations Waters and Oyles Their Vertues and Uses 1 Doctor Stevens his Water TAke a Gallon of Gascoin wine of Ginger Gallingall Cinnamon Graines Cloves Mace Nutmegs Annis-seeds Caraway-seed Coriander-seed Fennel-seed and sugar of every one a dram then take of Sack and Ale a quart apiece of Camomill Sage Mint red Roses Time Pellitory of the wal wild marjoram wilde Time Lavender Peneroyal Fennel roots Parsley roots and Setwall roots of each halfe a handfull Then beate the spice small and bruise the herbs and put them all together into the wine and so let it stand sixteene hours stirring it now and then Then distill it in a Limbeck with a soft fire and keep the first pint of the water by it selfe for it is the best and the rest by it self for it is not so good as the first 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 daies It preserved Doctor Stevens ten years bed-red that he lived to ninety eight years 2 To make Cinnamon Water Of the best Cinnamon you can get take one pound bruise it wel and put it into a gallon of the best Sack and infuse it three daies and three nights and then distill it as your Aqua Coelestis 3 Angelica water Of Cardus take and drie a handfull Angelica roots three ounces of My the one drachm Nutmegs half an ounce Cinnamon Ginger of each four ounces Saffron one drachm and a half Cardomons Cubebs Gallingale and Pepper of each a quarter of an ounce Mace two drachms Grains one drachm Lignum-Aloes Spikenard Juncus-odoratus of each a drachm Sage Borage Buglosse Violets and Rosemary flowers of each halfe a handful bruise these and steep them in a pottle of Sack twelve hours and distill it as the rest 4 Aqua Mirabilis Take three pints of White wine one pint of Aqua vitae one pint of juyce of Salendine one drachm of Cardamer a drachm of Melliot flowers Cubebs a drachm of Galingale Nutmegs Cloves Mace and Ginger of each a drachm mingle all these together over night the next morning set them a stilling in a glass Limbeck The Vertues This water dissolveth swelling of the Lungs and being perished doth help comfort them it suffereth not the blood to putrifie he shall not need to be let blood that useth this water it suffereth not the heart-burning nor melancholy or flegm to have dominion it expelleth Urine and profiteth the stomack it preserveth a good colour the visage memory and youth it destroys the Palsie Take some three spoonfuls of it once or twice a week or oftner morning and evening first and last 5 Balm water Take Balm dry three ounces Thyme Penniroyal of each an ounce Cinnamon four ounces a drachm of Cardomus grains half an ounce sweet Fennel seeds an ounce Nurmegs and Ginger of each a drachm Galingale one ounce Calamus Cypress Cubebs and Pepper of each two drachms of Caper-roots half a drachm of Diptamus one drachm bruise these things and put them to a pottle of Sack and steep them 24 hours and then use it as the former waters 6. Another Balm VVater Take a gallon and a quart of Sack put to it Annis seed and Fennel seed of each one pound Liquorice scraped and bruised a quarter of a pound of Coriander seed corrected and Caraway seed of each as much Cowslip flowers clipt from the whites and Rosemary flowers wel pickt of each one pound of red Mints wilde Time of each a good handful and of Baulm 2 pound steep all these first in the Sack 4 hours in the brasse pot wherein they shall be distilled and then distil them in a Limbeck 7 A Barly water to purge the Lungs and Lights of all diseases Take halfe a pound of fair Barley a gallon of running water Liquorice half an ounce Fennel seed Violet leaves Parselie seed of each one quarter of a ounce red Roses as much of Isope and Sage dried a good quantitie of either of Harts tongue twelve leaves a quarter of a pound of Figs and as many Raisins still the Figgs and Raisins put them all into a new earthen pot with the water cold let them sceth well and then strain the clearest from it drink of this a good quantity morning and afternoon observing good diet upon it it taketh away all Agues that come of heat and all ill heat it purgeth the Lights Spleen Kidnies and Bladder 8 A Water for a sore Mouth Take of Sage Rosemary and Woodbine leaves a like quantity viz. a handful and half of either boyl them in a quart of running water with as much of the best Allom as an Egg and let them boil to a pint then put in a pint of white Wine and let them boil again and so soon as it boileth take it off the fire and let it cool and then put it up in a glass and therewith wash your mouth morning evening and at night and other times as couse requires till it be well 9 Another for the same use White wine and fair water of each a quart wine Vinegar a pint red Sage a good quantity Mercury two penniworth Roch Allom half an ounce Rosemary an handfull Woodbine leaves somewhat more and 3 spoonfulls of Honey seeth them together and wash your mouth therewith 10 Rosa solis Take of Liquorice 8 ounces Annise-seeds Carraway of each an ounce Raisins stoned Dates of each three ounces Nutmegs Cinnamon Ginger and Mace of each half an ounce Galingale a quarter of an ounce Cubebs a drachm Figs two ounces Sugar four ounces bruise these and distill it with a gallon of Aqua vitae as the rest But when it is distilled you must colour it with the herb Rosa solis or else Alkanet root 11 Wormwood water Take of Wormwood two ounces and a half Sage Bittony and Rue of each half a handful Rosemary tops a handful Cinamon 3 ounces Nutmegs half an ounce Cloves and Mace of each half a drachm Ginger one ounce Galingale Cubebs and Spikenard of each a drachm and a half of Scordium half an handful bruise these and put them into a pottle of Sack and a pint of Aqua vitae and steep them 24 hours and distil them as the rest 12 Aqua Fortis Take of Vitriol prepared as for oyl of Vitriol two pound Salt Peter purged one pound beat them together and put them in a Retort well luted place it in a furnace with a large receiver and giving fire to it
distill it by degrees for 24 hours rectifie the water in sand 13 Water of Snails Take of the juyce of ground Ivy Coles foot Stabious Lungwort of each one pound and a half the juyce of Purslain Plantane Ambrosia Pauls Betony of each a pound Hogs blood White wine of each four pound Garden snails two pound dryed Tobacco leaves eight pouder of Liquorice two ounces Alicampane half an ounce of On is an ounce Cotton seeds an ounce and half the greater cold seeds Annise-seeds of each six drachms Saffron one drachm the flowers of red Roses six pugils of Violets and Borage of each four pugils steep them three days warm and then distil them in a glass Still in sand 14. An excellent VVater against the Stone in the Kidnies Take of the middle rind of the root of Ash bruised two pound Juniper Berries bruised three pound Venice Turpentine that is very pure two pound and a half put these into is pints of spring water in a glass Vessel well closed and there let them putrifie in Horse dung for the space of three months then distil them in ashes and there will come forth an oil and a water separate the one from the other Ten or twelve drops of this oyle being taken every morning in four or six spoonfulls of the said water dissolves the gravel and stone in the Kidnies most wonderfully 15 A water for outward or inward VVounds Impostumes and ulcers and a sore mouth Take Plantain Ribwort Bone-wort wild Angelica red Mints Betony Egtimony Sanacle Blue-bottles White-bottles Scabious Dandelion Avens Honey-suckle leaves Bramble buds Hawthorn buds and leaves Mugwort Daisie roots leaves and flowers Wormwood Southernwood of each one handful Boil all these in a pottle of white wine and as much spring water till one half be wasted and when it is thus boiled strain it from the herbs and put to iâ— half a pound of Honey and let it boil a little after and put it into bottles and keep it for your use Note that these Herbs must be gathered iâ— May onely but you may keep them dry and and make your water at any time If the wound be inward 3 or four spoonfuls morning and evening will in a short time ease cure if not too far gone as almost nothing can recover the Patient If outward it must be washed therewith and linnen clothes wet in the same applyed thereto 16. A very excellent Water against Worms Take of Wormseed bruised eight ounces the shavings of Harts-horn two ounces of Peach flowers dryed an ounce of Aloes bruised half an ounce pour on these the water of Tansie Rue Peach flowers and of wormwood of each a pint and a half let them being put into a glass vessel be digested the space of three days then distil them cohobate this water three times This Water may be given from half an ounce to three ounces according to the age of the Patient 17 An Excellent sweet VVater Take a quart of Orange flower water as much rose-Rosewater add thereto of Musk mallow seeds grosly bruised four ounces of Benjamin two ounces of Storax an ounce of Libdanum six drachms of Lavender flowers and sweet Marjoram of each two pugils of Calamus Aromaticus a drachm distil all these in a glasse Still in balneo the vessels being very well closed that no vapour breath forth But upon urgent or sudden occasion you may make a sweet water in an instant by putting a few drops of some distilled oyls together in to some Rosewater and brewing them well together 18 How to make artificial Tunbridg water This water proceeding from an Iron Mine as is granted by all is thus made Take of the Mine or Ore of Iron beat it very small and put it into the Furnace expressed in p. 83. of John French his Art of Distillation and there will come forth an acid spirit and flowers which you must mix together till the acid spirit extracts the salt out of the flowers then decant off the cleer liquor which will have a strong taste and smell of Iron A few drops of this liquor put into a glasse full of fountain water give it the odour and taste of Tunbridg water and communicates the same operations to it It opens obstructions purgeth by Urine cleanseth the Kidnies and Bladder helps pissing of blood and difficulty of making water it allayeth all sharp humours cureth inward Ulcers and Impostumes cleanseth and strengtheneth the Stomack and Liver c. The dose is from one pint to six but by de-degrees Use moderate exercise after taking it and fast seven or eight hours till the water be gone out of the body 19 How to make artificial Epsome water Take of the mine of Allom or Allom stones powder it very small and distill it in the furnace expressed in page 83. of John French his Art of Distillations and there will distil over a certain acid alluminish water which must be mixed with a double quantity of Nitre-water For Epsom water hath a certain kind of acid taste which is partly nitrous and partly alluminous which proceedeth from nitrous air and vapours arising from the fermentation of alluminous mines being first mixed together and then mixed with the fountains passing through the earth A few drops of this water put into a glass full of fountain water will give it the odour and taste of Epsome water so that the smell or operation will scarcely be discerned from it This water purgeth sharp burning humours cools an inflamed and opens an obstructed body cleanseth the Kidnies and Bladder cureth inward Ulcers and Impostumes and is a very good preservative against the Consumption c. Fountain water made acid with this liquor may be taken from one to six pints after it use moderate exercise and fast till the water be out of the body Onely some thin warm suppings may be taken to help its working some take this water warm 20 Spirit of Confection of Alkermes its Vertues It is an excellent comforter of the Spirits vital natural and animal in weak and delicate persons and against all trembling pensiveness and sudden qualms of the heart 21 Spirits of Saffron its vertues It is good to comfort the vital Spirits against passions trembling and pensiveness of the heart and helpeth all malignity oppressing it and expelleth winde suppresseth fumes which arise from the spleen and go up to the head and openeth the obstructions of it It is excellent against all Melancholy and very good for women in travel for it comforteth and hastneth delivery The dose is morning and evening one spoonfull for three dayes together 22 Extract of Ambergreece Take a drachm of Amber-greece grinde it very small on a Tainters stone then put it into a bolt head then take of the best spirit of Wine either Canary or Malago Sack half a pound spirit of Clary two ounces mingle them together well and pour of the Menstrua one pint to this proportion of Amber set them to digest in a gentle Balneo about eight
hours shaking it together three or four times then take it out and being cold pour it forth and put almost as much more of the mixed spirits digested as before in a gentle heat by Balneo then put it forth to the first extracted and adde halfe as much more spirits the third time and digest it again and then have you extracted all the special part of the Amber and leave nothing but a black dead earth of no value Then take a pint of the spirit of what herb you will use and dissolve therein one pound of pure white sugar candy or at the least twelve ounces very finely powdered and searced thorow a fine searcer for the speedier resolution thereof It is best to dissolve it cold This dissolution must be twice filtered thorow a thin cap paper to make it very perfect clear then take three parts of this dulcified spirit to one of your extract of Amber drawn with spirit of wine then shake them well together and let them stand in a square glasse very close stopped untill it shall be perfectly clear one drachm of this extraction of Amber will serve to dulcifie and make fit two quarts of the spirit of Mints or Clary or the like and give it a most excellent taste and efficacious vertues 23 Spirit and water of wormwood the lesser Composition Take of the leaves of dried Wormwood two pound Annis-seeds halfe a pound steep them in six gallons of small wines 24 houres then distill them in an Allembick adding to every pound of the distilled water two ounces of the best sugar Let the two first pound you draw out be called Spirit of Wormwood those which follow Wormwood water the lesser Composition 24 Spirit and water of Wormwood the greater Composition Take of common and Roman Wormwood of each a pound Sage Mints Bawm of each two handfuls the roots of Gallanga Ginger Calamus-aromaticus Alacampane of each three drachms Liquoris one ounce Raisins of the Sun stoned three ounces Annis-seeds and sweet Fennel seeds of each three drachms Cinamon Cloves Nutmegs of each two drachms Cardamoms Cubebs of each one drachm Let the things be cut that are to be cut and the things bruised that are to be bruised all of them infused in 24 pints of Spanish Wines for 24 hours then distilled in an Allembick adding two ounces of white sugar to everie pint of distilled waters Let the first pint be called Spirit of Wormwood the geater Composition 25 Spirit and water of Angelica Take of the leaves of Angelica eight ounces of Carduus Benedictus six ounces of Bawm and Sage of each four ounces Angelica seeds six ounces sweet Fennel seeds nine ounces Let the herbs being dried and the seeds be grossy bruised to which add of the spices called Aromaticum Rosatum and of the spices cal'd Diamoscha dulce of each an ounce and a half infuse them two daies in thirtie two pints of Spanish wine then distil them with a gentle fire and with everie pound mix two ounces of sugar dissolved in Rosewater Let the three first pound be called by the name of Spirit the rest by the name of Water 26 Spirit of Wine extraordinarie Take the finest paper you can get or else some virgin parchment strain it very right and stiffe over the glass body wherein you put your Sack Malmsie or Muscadine oyl the paper or virgin parchment with a pensil moistned in the oyle of Ben and distill it in Balneo with a gentle fire and by this means you shall purchase only the true spirit of Wine You shall not have above two or three ounces at the most out of a gallon of wine which ascendeth in the form of a cloud without any dew or veins in the helm Lute all the joynts well in this distillation This pirit will vanish in the air if the glasse stand open 27 Quintessence of Snakes Adders or Vipers Take of the biggest and fatest Snakes Adders or Vipers which you can get in June or July cut off their heads take off their skins and unbowel them then cut them into small pieces and put them into a glasse of a wide mouth and set them in a warme Balneo that they may be well dryed which they wil be done in three or four dayes then take them out and put them into a bolt head and pour on them of the best alcolizated Wine as much as wil cover them six or eight fingers breadth stop the glasse he metically and digest them fifteen daies in Balneo or so long til the Wine be sufficiently covered which pour forth then pour on more of the foresaid spirit of wine til all the quintessence be extracted Then put all the tinged spirits together and draw off the spirit in a gentle Balneo til it be thick at the bottome on this pour the spirit of Wine caryophilated and stir them wel together and digest them in a Circulatory ten daies then abstract the spirit of wine and the quintessence remaineth at the bottome perfect This quintessence is of extraordinary vertue to purifie the blood flesh and skin and consequently all diseases therein It cures the falling sicknesse strengthens the braine sight and hearing and preserveth from gray hairs reneweth youth preserveth women from Abortion cureth the Gout Consumption causeth sweat is very good in and against pestilentiall infections 28 A liquor against the tooth Ach. Take of oyle of Cloves well rectified half an ounce in it dissolve half a drachm of Camphire adde to them of the spirit of turpentine four times rectified in which half a drachm of Opium hath been infused half an ounce A drop or two of this liquor put into a hollow tooth with some lint easeth the tooth ach presently 29 A Liquor to comfort smelling and preserve the head Take Lignum aloes two ounces Annis-seed four ounces Calamus aromaticus one ounce Calamint dried three ounces common hony two pound strong white wine twelve pound let all these be infused for four daies and then distil it in Balneo and when you distil it put into the Receiver six grains of Musk dissolved in two ounces of Rosewater and distil away but three pound the which keep in a glasse close stopped and when you will comfort the smelling wash the face and beard therewith and you shall smell a savour of marvellous effect which comforteth nature marvelousty it comforteth the stomacke and helps a stinking breath it helpeth the mouth being ulcerated and those that have the rupture in short time if you wash it twice a day therewith it helpeth also women that are troubled with descension of the Matrix if you wet a cloth in it and lay it upon the mother in short space it restores great health Also it helpeth those that are troubled with the Meagrum or paines in the head coming of cold or winde if you wash the head with the said liquor it presently giveth ease It hath divers other vertues which I will not now recite 30 To make an Antimonial
away dead flesh and ranklings and doth heal again quickly 67 Ointment of red Lead Take of oyl of Roses a pound and a half red lead three ounces Litharge two ounces Ceruss one ounce and half Tutty three drams Camphire two drachms Wax an ounce and a half make it into an ointment according to art in a pestle and morter made of lead 68 A bitter Ointment Take of oil of Rue Savin Mints Wormwood bitter Almonds of each an ounce and a half juyce of Peach flowers and leaves and VVormwood of each half an ounce powder of Rue Mints Century the less Gentian Tormentil of each one drachm the seeds of Colworts the pulp of Colocynthis of each two drachms Aloes Hepatick three drachms Meal of Lupines half an ounce Myrrh washed in grasse water a drachm and half Buls gall an ounce and a half with a sufficient quantity of juyce of Lemons and an ounce and a half of VVax make it into an Ointment according to art 69 Apectoral Ointment Take of fresh Butter washed in Violet water six ounces oyle of sweet Almonds four ounces oyle of Cammomile and Violets white Wax of each three ounces Hens and Ducks grease of each two ounces Orris roots two drachms Saffron half a drachm the two last being finely powdered the rest melted and often washed in Barly or Hysop water make an ointment of them according to art 70 An Ointment for an Ach to be made at any time of the year and is approved good and hath helped old pains griefs and aches Take Steers gall Sallet oyle and Aqua vitae of each five spoonfuls boil them together a little and therewith annoint the place pained by the fire and lay a warm cloth on it 71 An Oyntment for the Sciatica Roast a handful or two of Onions and take Neatsfoot oyle and Aqua-vitae of each a pint stamp or rather boil all these together to an oyle or ointment and strain it into a Gallipot and therewith annoint the place grieved as hot as you can endure it morning and evening 72 An Ointment for any wound or sone 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 Bee-wax melt them all together stirring them well and put to them one ounce of oyle of Spike and half an ounce of the Goldsmiths Boras then heating them again and stirring them all together put it up in a Gallipot and keep it close stopped till you have cause to use it This is an approved ointment to cure any wounds or sores new or old 73 A Purge to drive out the French Pox before you use the Ointment Take half a pint of good Aqua vitae one ounce of Treacle of Gene one quarter of an ounce of Sperma caeti boil all these together on a soft fire half a quarter of an hour and let the Patient drink this as warm as he can and lie down 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 furest of all other Cures for this infirmity 74 The Ointment for the French Pox Take Barrows grease well dryed from the filmes beat it in a Morter till it be small and fine put thereto of Lethargy one ounce of salt Peter two ounces both in fine powder of Salgemme one ounce of Mastick in sine powder two ounces of Olibanum in powder one ounce of oyle of Spike one ounce oyle of Pulliolum one ounce of Turpentine one quarter of a pound beat all these together into a perfect Ointment and therewith annoint these places 75 What places to annoint for the French Pox Viz. The principal bone in the nape of the neck w th out the shoulder places taking heed it come not neer the Channel bone for then it will make the throat swell else not the elbows on both sides the Hip-bones the Share the knees the Hams and the Ankles If the Patient have no Ach annoint not these places but onely the Sores till they be whole If there be any Knobs lying in the flesh as many have annoint them often and lay Lint upon them and brown paper upon the Lint and keep the Patient close out of the air and this used will make him whole in ten dayes by the grace of God 76 Another purge to heal the French Pox without Ointment Take a great handful of Carduus Benedictus of unset Leeks leaves and all if they be great six if small 10 cut these herbs small and put them in an earthen pan and with a quart of small Ale or white Wine and one ounce of Coloquinrida boyl them to half a pint of liquor then strain out the liquor and keep it in a glass and two or three days before you set the Patient to sweat if his body be of a strong constistitution let him drink half of it if he be weak a third part thereof taking care that the Sign and day be good to purge in 77 An Ointment to kill the Worms in little children Take oyle of Wormwood oyle of Savine and the powder of Aloe Cicatrina finely beaten mix them together warm them and annoint the belly therewith morning and evening and this will kill the belly worms for stomack worms annoint the stomack with oyle of Wormwood and the belly with oyle of sweet Almonds You must not use any Savine in medicines for Maiden children but in stead of oyle of Savine take as much of an Oxes Gall. 78 For the worms Drink Mares milk as hot as you can have it from the Mare in the morning fasting 79 An excellent good Medicine or Salve for any Ach coming of cold easie to be made by any Country good houswife Take of good Neatsfoot Oyle Honey and Waxe a like quantity boil them well together Then put to them a quarter so much of Aqua vitae as was of each of the other and then setting it on the fire boil it till they be well incorporated together then spread it upon a piece of thin leather or thick linnen cloth and so apply it to the place pained 80 For a pain or Ach in the Back Take Nepe Archangel Parsly and Clary of each half a handful wash them clean cut them small and fry them with a little sweet Butter then take the yolks of three or four Eggs beat them well together and put them to the Eggs fry them altogether and eat them fasting every morning with some Sugar to take away the unsavoriness of the herbs Some use to take onely Clary leaves and Parsly washed not cut or Clary leaves alone and pouring the yolks of the Eggs upon them so fry them and eat them 80 A Searcloth for all Aches Take Rosen one pound Perrosen a quarter of a pound as much Mastick Dcers Suet the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two dachms boil all these together
the flesh and sweet bones beat them in a stone morter and strain out all the juyce with the broth then sweeten it with two ounces of white sugar candy in powder and take thereof half a pint at once early in the morning warm and sleep after it if you can and two hours before supper at your pleasure when you steep the root slice two drachms of white Sanders and as much red and let them boil in the broth 112 A Broth for a Consumption Take a course Pullet and sow up the belly and an ounce of the conserves of red Roses Borage and Bugloss flowers of each of them half an ounce Pine apple kernels and Pistaties of each half an ounce bruised in a mortar two drachms of Amber powder all mixed together and put in the belly then boil it in three quarts of water with Egrimony Endive and Succory of each a handful Sparrow grass roots Fennel roots Caper-roots and an handful of Raisins of the Sun stoned when it is almost boiled take out the Pullet and beat it in a stone morter then put it into the liquor again and give it three or four walms more then strain it and put to it a little red Rosewater and half a pint of white Wine and so drink it in a morning and sleep after it 113 An excellent confortative for the Stomack helping digestion warming the brain and drying the Rheumes Take two ounces of good old conserve of red Roses of chosen Mithridate two drachms mingle them well together and eat thereof to bedward the quantity of a Hasel nut This doth expel all windiness of the stomack expelleth raw humours and venemous vapours causeth good digestion dryeth the Rheum strengtheneth the memory and sight 114 For the Corns on the feet or toes First pare away the corns then take a black snail and bruise it and put a drop or two of the juyce thereof into the place grieved and put thereto a little powder of Sandphire and it will take away the corn very speedily 115 A Cordial for the Sea Take of Syrup of Clove Gilly-flowers Mr. Mounifords water and Cinnamon water of each an ounce Confectio Alcharmis one drachm Borage water an ounce and half the like of mint-Mint-water temper all these together in a Cordial and take a spoonfull at a time when you are at Sea 116 For the Ptisick and dry Cough Take the lungs of a Fox beat them to powder take of Liquorice and Sugar-Candy a good quantity a small quantity of Cummin mix all these well together and put them in a bladder and eat of it as often as you think good in the day 117 An excelient medicine for the Cough of the Lungs Take Fennel and Angelica of each one handfull the leaves in Summer roots in winter sliced figgs twelve but if the body be bound twenty at least greene Liquorice if you can two or three good stickes scraped and sliced Annis-seeds cleaved and bruised two good spoonefuls two or three Parsely roots scraped and the pith taken out and twenty leaves of Folefoot boil all these in three pints of Hysop water to a pint and half then strain it out into a glasse putting as much white Sugar Candie to it as will sweeten it Drink hereof being warmed five spoonfulls at a time first in the morning and last in the evening taking heed that you eat nor drink any thing two hours before or after continue this till it be all done 118 A Medicine for the chin-Cough for a child First take Bores grease and warm the soles of the feet at the fire then chafe them with it and go to bed and keep them warm by lapping clothes about them 119 A Diet drink to clear and temper the blood Take Scurvy grass half a peck Brooklime Watercresses Acrimony Maiden-hair Liverwort Borage Bugloss Betony Sage sweet-Marjoram Sea-wormwood tops of green Hops Fumitory of each a good handfull I very Hartshorn and yellow Sanders of each one ounce red Dock roots two ounces Parsely Fennel Asparagus roots of each an ounce Raifins half a pound boil these very well in a gallon of Beer then stamp and strain them and put it into three gallons more of Beer to work together 120 A Diet drink to open and temper the Liver Take the roots of Fennel Parsly Dock Coroch Kneeholm of each half a good handful the leaves of Endive Bugloss Fumitory Harts-tongue Agrimony garden Wormwood Cetrach of each a good handful the bark of the roots of Capers half an ounce boil these in a convenient quantity of Whey till a third part be spent then clarifie the same Hereof drink in the morning fasting at the least half a pound at a time 121 A Diet drink for a Canker in the mouth First get a Diet pot of the common sort put into it half a pound of Liquorice scraped and bruised half a pound of Annise-seeds bruised twelve ounces of Lignum vitae bought at the Turners and an ounce of the bark of the same wood from the Apothecaries half a pound of Raisins of the Sun stoned an handful of Seabious two ounces of Solyprilla a quantity of white Wine and an ounce of China then fill up your pot with fair water saving a pint then cover your pot with his cover and close it round about the brim with paste then set it on a gentle fire of coals and let it boil three hours till the fourth part be consumed Then put the clearest in bottles and every morning and night drink a good draught for fourteen daies together If you put a little of the wood into the fire and there fry out of it somewhat like oyl be sure it is good 122 To cure the Dropsie be it hot or cold Take of the tops of Red Mint of Archangel or blind nettles and red Sage of either of them ten or twelve stamp them all together and straine the juyce of them into some stale Ale so much as will serve to drink morning and evening do the like every day for nine or ten daies together and God willing it will do away your disease 123 A medicince that hath recovered some from the Dropsie whom the Physicians have given over Take greene Broome and burn it in some clean place that you may save the Ashes of it take some ten or twelve spoonfuls of the same Ashes and boile them in a pint of White wine till the vertue of it be in the wine then coole it and draine the wine from the dregs 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 wil cure you 124 To open obstructions of the Liver and to preserve from the dropsie Take every day half a drachm of fine Rubarb thin sliced with a spconful of Currans steeped and washed in white wine two houres then chop them finely with the Rubarb and eat them fasting nine mornings together at
Wormwood Gum-arabick Mastich Cyprus Costus Ginger of each half an ounce Calamus Aromaticus Olibanum Aloes of each three drams Cloves Mace Cinnamon Spikenard Nutmegs Gallia Moschata Schaenanthis of each one dram and a half with Rob of Quinces make it into an emplaister and when you have spread it upon a cloth persume it with wood of Aloes and apply it to your stomack 167 A Preservative against the Pestilence when it is first suspected Take a half-penny weight of English Saffron two pennie weight of Bole Armanack one penny weight of Mace made all in fine powder and of Treacle the quantity of a hasell nut put them all in small Ale luke-warm mixe it well with the Ale and let the partie drinke it and lie down on a bed and lay upon him a temperate quantity of clothes and so let him sweat two hours 168 An approved good drink for the Pestilence Take six spoonfuls of Dragon water two good spoonfuls of wine vinegar two penny weight of English Saffron and as much treacle of Jane as a little Walnut resolve all these tother upon the fire and let the Patient drink it blood-warme within twenty hours or sooner that he is sick and let him neither eate nor drink six hours after but lie 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 wil straightwaies appear which you shall draw out with a plaister of Flos Unguentorum 169 A medicine for the Plague Take of Setwal grated one root of Jane treacle two spoonfuls of Wine vinegar three spoonfuls make all these more then luke-warm steep them well together and drink them off at once Sweat after this six or seven hours and it wil bring forth the plague sore To break which lay a roasted Onion also seeth a white Lillie root in Milk til it be as thick as a Pultis and lay it to the same If these faile lance the sore and so draw and heal it with salves for Botches or Boils 170 Signs of death in the Plague Take a live Frog and lay the belly of it next the sore if the Patient will escape the Frog wil burst in a quarter of an houre then lay on another and this you shall doe til more do burst for they draw forth the venome If none of the frogs do burst the party wil not escape This hath been frequently proved Some say a dried toad will do it better 171 A water to drive out any infection Take Dragons Angelica Rue Wormwood of each a handfull chop them pretty smal and steepe them in a quart of White-wine twenty four hours then distil them in a Stil and reserve the water in a glasse close stopped Give to the sick Patient six or seven spoonfuls hereof at a time fasting and let him fast an hour and an halfe after and keep himself very warm in his bed or otherwise 172 A Medicine for a Plurisie Stitch or VVind offending in any part of the Body Gather the young shoots of Oak after the fall of a Wood and picking out the tenderest and softest of them especially those which look reddest bind them up together in a Wet paper and rost them in hot Embers as you doe a Warden whereby they will dry to a powder of which powder let the patient take a spoonful 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 afternoon and two hours after supper four or five daies together which thus done in the beginning of the disease is by often experiments found to cure such windy pains in the side stomack or other parts of the body You may dry them also in a dish in an oven after the bread is drawn you shall do well to gather enough of them in the spring and make good store of the powder then to keep for all the yeare following 173 A great and sore Plurisie cured by M. R. A certain man of 24 years old was vexed with a most grievous Plurisie with a pricking shooting and a cough with a continual fever and inflamation of the tongue First there was good store of blood taken from the liver vein on that side where the pain was then were these syrups that do decoct and purge ministred unto him Take Syrupi de Liquoritia de Hysopo acetosae ana one ounce Oximelitis squilitici acet squilit ana three drachms make thereof a loch Of this he licked in the morning with a liquorice stick which caused him to spit easily and took away the heat or burning of the tongue being used with this direction following of French barley three ounces Carduus Benedictus M. 1. Roses Violets ana P. 1. Liquorice scraped three drams three figs Raisins a pound and a half Sugar Candy two ounces Boil them in sixteene pound of water till two pound be wasted and so to drink them cold His diet was also light and thin as broth and drink c. 174 To take away Pock holes or any spots in the face Wet a fine cloth in white Rosewater and set it all night to freeze and then lay it upon your face till it be dry also take three Poppies the redest you can get and quarter them taking out the garbage then still them in a quart of new milk of a red Cow and with the water thereof wash your face 175 A Pultis to stay fluxes proceeding from a cold cause to be applied to the Belly Take oasts of Bread steeped in vinegar six ounces beat it in a mortar and adde Mace Mastick Mirtle Berries stones of Raisins Galany Cloves flowers of Pomegranates of each one ounce oyl of Wormwood and Mints of each two ounces Make a Cataplasm 176 For the heat of the Back Take oyl of Roses six ounces and an half and put it to a little wax and foure drops of vinegar and annoint the Back therewith 177 Astma or the Ptisick and its cure This disease is cured four manner of waies First by letting blood under the tongue cutting those veins overtwhart and sucking them as much as may be which evacuates and opens the opilation of blood and easeth the lungs of all the offending matter Secondly By taking a dose of Aromatico Leonardo which evacuateth the stomack of all evil qualities that offend the lungs Thirdly By eating every morning for a month together one ounce of Electuario de Althea Fourthly By annointing the stomack every night with Magno liquore For speeding the cure take every ten daies a dose of Electuario Angelica Leonardo and keep a sober diet refraining Fish Pork Slimie things spice baked meats cheese and such like which nourish grosly and infect the blood 178 A very good Poultesse for any Member swelled and inflamed and not broken to take away the pain Take three pints of new milk of stale Manchet crummes two handfuls or so much as shall make the milk somewhat thick adde thereto
Sinnews of a Cowes heel the flesh and fat cut away slice them as thin as you can and boil them in milk warm from the Cow till it be stiff enough to cut which you shall try with a spoon then strain it thorow a cloth and sweeten it with sugar and a spoonful or two of Rose water then stir them wel together with a spoon and letting it stand til it be cold slice it out in what forme you list and serve it SWEETS 95 To make sweet Bags to lay Linnen in Take Damask Rose buds pluck them and dry the leaves in the shadow the tops of Lavender flowers sweet Margerome and Basil of each a handful all dried and mingled with the Rose leaves Take also of Benjamin Storax Gallingal roots and Ireos or Orris roots twice as much of the Orris as of any of the other beaten into fine powder a piece of Cotton wool wetted in Rose water and put to it a good quantity of Musk and Ambergreee made into powder and sprinkle them with some Civit dissolved in Rosewater lay the cotton in double paper and dry it over a chafingdish of coals Lastly take half a handful of Cloves and as much Cinnamon bruised not smal beaten mix all these together and put them up in your Baggs 96 Sweet bags to lay among linnen Take Orris Ciprus Galamus Fusis all of them gross beaten and Gallingal roots of eath a handful and as much of the smal tops of Lavender dried and put them into bags to lay among your clothes you may put in a handful or two of Damask-Rose leaves dried which will somewhat better the scent 97 Cyprus powder Take of Storax Calamint four ounces Calamus Aromaticus two ounces red Roses two ounces of Marjorome and Rosemary flowers of each one ounce Orange pil one ounce and a half of Cloves and Lignum Rhodium of each two drachms and fine Musk twenty grains Make all these into powder and put it up into a bag fitting 98 Powder of Violets Take of sweet Ireos roots one ounce red Roses two ounces Storax one ounce and a halfe Cloves two drachms Marjorome one drachm Lavender flowers one drachm and a halfe make these into powder then take eight grains of fine Musk 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 til the water be dried then set it by one day and dry it by the fire half an hour and when it is dry put it up into bags 99 Cyprus Matches to burn in perfume Take of Willow wood made into Charcoal one pound of Benjamin two ounces Storax liquida one drachm and a halfe of Storax Calamint one ounce Marjorome one ounce Cloves one ounce of fine Musk ten grains beat them altogether into powder then take of Quincy Draggagenty foure ounces put it in Rose water and stir them wel together and let them stand a night and a day then put all the aforesaid parcels to this Rose water which must be no more then wil make it into a Paste and thereof make up your Matches in what forme you list and let them dry in the shadow without fire or sun 100 How to make a sweet water Take a gallon of Wort half a gallon of running water of Lavender and Bay-leaves dried of each two handfuls of Orris powder one ounce put all these together in an earthen pot let them stand one day and one night stirring them often the morrow after distil it putting in a penny worth of Balm and the water which cometh off the distilling wil be very sweet 101 To make a sweet powder Take Orris half a pound six pence Ciprus half a pound ten pence Calamus half a pound eight pence Fusis half a pound twenty pence Benjamin two ounces twelve pence Musk powder twelve pence grains one pound eighteen pence Total seven shillings two pence 102 Another for the same Take Benjamin four ounces two shillings Storax Calaminta three ounces two shillings Fusis of Cloves three ounces nine pence fine Ireos six ounces two pence Santalum Citrinum three ounces eighteen pence Musk 20 grains three shillings four pence Civet ten graines 20d. Total eleven shillings five pence 103 To make the Mosse powder Take of Mosse that groweth upon a sweet Appletree or a pippin tree a good quantity gathered betwixt the two Ladie daies put the mosse into a quart of Damask Rose water stop the glasse set it before the fire let it so remain one day and one night then take it out and lay it on the bottome of a sieve put it into an oven and dry it beat it to powder then take Benjamin Storax Calaminta Lignum aloes of each one ounce Musk Ambergreece Civet of each six ounces beat all these in a mortar together til they come to a powder then mix it with the mosse powder and it wil be a most excellent sweet powder 104 To make a sweet Bal or powder Take Cloves and Nutmegs of each one ounce Cinnamon and Benjamin of either half an ounce Calamus Aromaticus and white Sanders of each two ounces beat every of them severally and searce them into fine powder and then beat them into a past with Rosewater Take then Storax Calaminta two ounces Labdanum one ounce beat them in a mortar with rose-Rosewater til they be wel mixed and then put the other Paste to them and beat them together till they be throughly mixed Then take Ambergreece Musk and Civet of each four or six grains bruise them and mix them wel together in a Sawcer with a little Rose water then put them to the other Paste and work them wel together warming both the paste and your hands very wel with a chafingdish of coals wel kindled standing by you til you have very wel incorporated them together and then while the paste is warme make it up into what assize or forme you please 104 To make Snow Take a quart of thick Cream and five or six whites of Egs a Sawcer ful of sugar finely beaten and as much Rose water beat them altogether and alwaies as it riseth take it out with a spoone then take a loaf of bread cut away the crust set it in a platter and a great Rosemary bush in the middest of it then lay your Snow with a spoone upon the Rosemary and so serve it 105 To make a Junket Take Ews or Goats milk if you have neither of these then take Cows milk and put it over the fire to warm then put in a little runnet to it then pour it out into a dish and let it coole then strew on Cinnamon and sugar then take some of your aforesaid cream and lay on it scrape on sugar and serve it FINIS The CONTENTS of the third Part. For Sallets c. A Lemmon Sallet 181 To keep Clove Gilliflowers For Sallets ibid To pickle Oysters 182 To pickle Quinces ibid To keep Goosberries 183 Purslane ibid How to keep Cucumbers raw
THE LADIES CABINET ENLARGED and OPENED Containing Many Rare Secrets and Rich Ornaments of several kindes and different uses Comprized Vnder three general Heads Viz. of 1. Preserving Conserving Candying c 2. Physick and Chirurgery 3. Cookery and Houswifery Whereunto is added Sundry Experiments and choice Extractions of Waters Oyls c. Collected and practised By the late Right Honorable and Learned Chymist The Lord RUTHUEN With A particular Table to each Part. London Printed by T. M. for M. M. G. Bedell and T. Collins at the middle Temple-Gate Fleet-street 1654. To the Industrious improvers of Nature by Art especially the vertuous Ladies and Gentlen omen of this Land Courteous Ladies c. THe former Edition of this cal it what you please having received a kind entertainment frō your Ladiships hands for reasons best known to your selves notwithstanding the disorderly and confused jumbling together of things of different kinds hath made me who am not a little concerned therein to bethink my self of some way how to encourage and requite your Ladiships Pains and Patience vertues indeed of absolute necessity in such brave employments there being nothing excellent that is not withall difficult in the profitable spending of your vacant minutes For this purpose I resolved at least to smooth your way a little by bringing each particular to its proper head or since it s called A Cabinet laying each Jewel in his peculiar box and so having fitted it for readier use to have sent it abroad again to salute your gentle hands the second time But hearing in the mean time of certain rare Experiments and choice extractions of Oyls Waters c. the practice of a Noble hand and of approved Abilities to testifie how ready I am to further ingenuous undertakings in this kind I have with much pains and some charges sought after and at length happily purchased them for you Al which with the addition of many other Secrets of several kinds and I hope of valuable concernment I have so incorporated together if I may so say and methodically digested that they may be the more easily and profitably improved And lest any thing might yet be lacking on my part I have caused somewhat like an alphabetical Table to be affixed to every part by the help whereof you may quickly view the particulars of your Treasury and know where to find them at pleasure The whole Cabinet consisteth of three Divisions in each whereof are contained many pleasant and precious pieces of different kinds both for ornament and profit In the first you shall find a delightful Confectionary of Preserves Conserves Candies Syrups and such like and how to make and use them In the second you may take notice of very many and rare Secrets in nature belonging both to Physick and Chirurgery not unworthy the knowledg and practice of most piercing spitits And in the third are set down excellent patterns for the neatest Cooks and good Houswifes The most stately of the three is that in the midst the more delightful are set on each side This like a magnificent palace stands above them these like places of pleasure stand about it Here you may sport there you may rest These are for pomp the other for safety But lest I should be thought tedious to little purpose or any way to endeavour to byasse your affections or abridg your freedom I shall thus leave you at liberty as Lovers in Gardens to follow your own fancies Take what you like and delight in your choice and leave what you list to him whose labour is not lost if any thing please M. B. Experiments in Preserving Conserving and Candying c. PRESERVING 1. The best way to Preserve Quinces white FIrst pare and core the Quinces and boyl them in fair 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 and boyle it to a sirrup 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 boyl them very fast keeping the holes upwards as neer as you can for fear of breaking and when they are so tender that you may thrust a rush thorow them take them off and put them up in your glasses having first saved some sirrup till it be cold to fill up your glasses 2. A Speciall remembrance in doing them When you Preserve Quinces or make Marmelade take the Kernels out of the raw Quinces and wash off the Jellie that groweth about them in fair water Then straine the water and Jelly from the kernels through some fine Cobweb Lawne put the same into the Marmelade or Preserved Quinces when they are well scummed But put not so much into your Quinces as into the Marmelade for it will Jelly the sirrup too much Put six or seven spoonfuls of sirrup into the Jellie before you put it into the Marmelade you must boyle your Quinces more for Marmelade then to preserve your Quinces and least of all when you make your clear Cakes When you would preserve your Quinces white you must not cover them in the boyling and you must put halfe as much Sugar more for the white as for the other When you would have them Red you must cover them in the boyling 3. To Preserve Barberies Choose the fairest bunches of Barberies you can g◠pick off the withered and shrunk berries and wash them clean drying them in a clean cloth Then take another good quantity of Barberies well picked and boyl them in Clarret wine till they be soft then straine them well through a strainer rubbing or wringing them through boyl this liquor so strained out with Sugar till it be very sweet and thick and then let it stand till it be cold Then put your bunches or branches of Barberies into gallipots or glasses and fill them up with this liquor and so shall you have both sirrup of Barberies and preserved Barberies 4. Another way to preserve Barberies First take the fairest Barberies and of them the greatest bunches you can get and with a needle take out the stones on the one side of them then weigh out to every half pound of them one pound of Sugar put them into a preserving pan strow the Sugar on them and let them boyle a quarter of an hour softly then taking out the Barberies let the sirrup boil a quarter of an hour more then put in the Barberies again and let them boyl a pretty while with the sirrup then take them from the sirrup let them both stand till they be cold and so put them up 5. To preserve all kind of Flowers in the Spanish Candy in Wedges Take Violets Cowslips or any other kind of flowers pick them and temper them with the pap of two roasted Apples and a drop or two of Verjuyce and a grain of Muske then take half a pound of fine hard Sugar boil
long smal rols and with a knife cross cut them at one end like a Clove blossom so stove them and serve them This is an excellent comfit it wil taste like a Glove and eat pleasantly 32 To Candy all kind of flowers as they grow with their stalkes on Take the Flowers cut the stalkes somewhat short then take one pound of the whitest and hardest sugar you can get put to it eight spoonfuls of Rosewater and boil it til it wil rol between your finger and your thumb then take it from the fire 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 bottome of a sieve then turn a joyned stool with the feet upward set the sieve on the feet thereof cover it with a faire linnen cloth and fet a chafindish of coals in the middest of the stool underneath the sieve and the heat thereof wil run up to the sieve and dry your Candy presently then box them up and they wil keepe all the yeare and looke very pleasantly 33 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 egges then boil it in a posnet to the height of Manus Christi then put it into an earthen Pipkin and therewith the things you wil Candy as Cinnamon Ginger Nutmegs Rose buds Matigolds Eringo rootes c. Cover it and stop it close with clay or paste then put it in a Still with a leisurely fire under it for the space of three daies and three nights then open the pot and if the Candy begin to coine keep it urst pped for the space of three or four daies more and then leaving the syrup take out the Candy lay it on a Wier grate and put it in an Oven after the bread is drawn there let it remain one night and your Candy wil be dry This is the best way for rock candy making so smal a quantity 34 The Candy Sucket for green Ginger Lettice flowers c. Whatsoever you have preserv'd either herbs fruits or flowers take them out of the syrup and wash them in warm water and dry them wel then boil sugar to the height of candy for flowers and draw them thorow it then lay them on the bottom of a sieve dry them before the fire and when they are enough box them for your use This is that the Comfit-makers use and call Sucket Candy 35 To Candy Ginger Take very fair and large Ginger and pare it and then lay it in water a day and a night then take your double refined sugar and boil it to the height of sugar again then when your sugar beginneth to be cold take your Ginger and stir it well about till your sugar is hard to the pan then take it out race by race and lay it by the fire four hours then take a pot and warm it and put the Ginger in it then tie it very close and every second morning stir it about roundly and it wil be rock-candied in a very short space 36 To candy Eringo roots Take of your Eringo roots ready to be preserved and weigh them and to every pound of your roots you must take of the purest sugar you can get two pound and clarifie it with the whites of Egges exceeding wel that it may be as cleer as Chrystal for then it will be very commendable it being clarified you must boil it to the height of Manus Christi and then dip in your roots two or three at once til they be all candied and so put them in a stove and keep them all the year 37 To make Quince Cakes Prepare your Quinces and take the just weight of them in sugar beaten finely and searcing half of it then of the rest make a syrup using the ordinary proportion of a pint of water to a pound of sugar Let your Quinces be wel beaten and when the syrup is Candy height put in your Quinces and boil it to a paste keeping it with continual stirring then work it up with the beaten sugar which you reserved and these Cakes will taste wel of the Quinces 38 Cleer 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 chafingdish of coals and dry it about halfe an hour then cooling it stir into it a little Muske and Ambergreece finely beaten and powdered then pare your Quinces c. and boil them in fair water whole til they be tender and not covering them for so they will be white Then take them and scrape off all the Quince to the core into a silver dish and boil it therein til it grow drie which you shal perceive by the rising of it up when it is thus wel dried take it off let it cool and strow on the Sugar setting some other to strow it til it be all thorowly wrought in then lay it out on Glasses Plates or Prints of Flowers or Letters an inch thick or lesse as you please 39 To dry Apricocks Take them when they are ripe stone them and pare off their rinds very thin then take half 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 then of the 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 boil them apace scumming them wel and as soon as they grow tender take them from the fire and let them stand two dayes in the sirup then take them out and lay them on a fine plate and so dry them in a stove 40 The best way to dry Plums Take you Plums when they are full grown 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 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 sirup three daies to plump them Then take them out wash the sirup from them in warm water and wipe them with a fine linnen cloth very dry and lay them on plates and set them to dry in a Stove for if you drie them in an Oven they wil be tough 41 To dry Pippins Take half a pound of powder sugar boil it to a sirup in a pint of fair water and clarifie it with the white of an eg then strain it thorow a linnen cloth and set it on the fire again in another clean skillet while this is doing pare eight pippins cut them in halves and core them putting in every
half into the sirup as you pare them and so let them boile stil scumming them til the sirup be almost all wasted away within three or four spoonfuls then take out the Pippins lay them on plates and dry them in a stove 42 A way to drie Cherries Take three quarters of a pound of sugar and a pound of good Cherries their stalks and stones taken from them then put a spoonful of clean water in the skillet and so laie one laie of Cherries and another of sugar til your quantitie be out then set them on the fire and boil them as fast as conveniently you can now and then shaking them about in 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 half cold then take them out as clear from the sirup as you can and lay them one by one upon sheets of Glasse setting them either abroad in the Sun or in a window where the Sun may continually be upon them If they drie not so fast as you would have them then in the turning scrape some loaf sugar finely upon them but add no greater heat then the Sun wil afford which wil be sufficient if they be wel tended and let not dew fall on them by any means but in the evenings set them into some warm cupboard 43 How to keep Apples Pears Quinces Wardens c. all the yeer dry Pare them take out the coars and slice them in thin slices laying them to dry in the Sun in some stone or metalline dishes or upon an high frame covered with course canvas now then turning them and so they wil keep all the yeer 44 How to dry Fruits in the Sun If it be smal fruit you must dry them whole by laying them abroad in the hot Sun in stone or pewter dishes on iron or brass pans turning them as need requires 45 To make Quidony of Cherries Take your Cherries while they are red at the stone put out the stones and boil them til they be broken then strain then thorow a very clean strainer and take the matter strained forth boil it again and giving it in the boiling as much sugar as is sufficient when you think it thick enough put it into your boxes 46 To make printed Quidony of Quinces Take two pound of Quinces pared coated and cut in small pieces put them into a clean posnet with a quart of fair water and when they are boiled tender put into them one pound of sugar clarified with half a pint of fair water let them boil till all the Fruit fall to the bottome of the Posnet then let the liquid substance run through a fair linnen cloth into a clean Bason then put it into a Posnet and boil it til it come to a Jellie then print it in your moulds and turn it into your boxes you shall know when it is ready to print by rowling on the back of a Spoon 47 To make Quidony of Pippins Take two pound of Pippins pare core and quarter them and put them into a quart of fair water boil them til they begin to break then put in a pound of Brasil sugar clarified with half a pint of water and the white of an egge boil them then til the fruit fal to the bottome then take it up draw all the liquid substance from it as in your Quinces and boil it in a posnet til it come into a Jellie trie it on the back of a spoon and when it is ready to print put it into your Moulds and when it is cold turn it off upon wet Trenchers and put it into boxes 48 To make Quidony of Raspices Take a quart of red Raspices put them into a wodden dish with three spoonfuls of fair water bruise them all to pieces with a spoon or a rolling pin then strain them through a cloth into a fair dish season it with half a pound of Sugar finely beaten boile it on a Chafindish of coals stirring it till it come to a Jellie your trial is on the back of a spoon as in all other Jellies and when it is ready for the print print it and it will be a very orient colour you must not put too much water to the Raspices for they wil not abide too much boiling for losing their colour 49 Colours for fruitage Saffron is the best yellow Sap green the best green Indian Lake the best red All your colours must be tempered with Gumme water made of Rasewater 50 To make all kind of turned works in fruitage hollow Take the strongest bodied sugar you can get boil it to the height of Manus Christi then take your stone or rather Pewter Moulds being made in three pieces tie the two great pieces together with Inkle then powre in your sugar being highly boyled turn it round about your head apace and so your fruitage wil be hollow whether it be Orange Lemmon or whatsoever your Mould doth cast after they be cast you must colour them after their natural colours 51 To make Dia Citonicum as it is called but rightly Dia Cydonium Take four or five very fair Quinces pare them quarter them core them and boil them in a Pipkin with a pint of fair water when they are tender put to them halfe a pint of red wine vinegar and one pound of sugar let them boil an hour after it and then let the sirrup and all run thorow a strainer into a fair posnet and let it there boil til it come to a Jellie as thick as Quidony then put it up into a glasse or gallipot This is a most special Cordial and comfortable matter for a sick body 52 To cast all Kind of Sugar-works into moulds Take one pound of Barbarie sugar clarifie it with the white of an egge boil it til it rol between your finger and your thumb then cast it into your standing moulds being watered two houres before in cold water take it out and gild them to garnish a Marchpane with them at your pleasure 53 The names and use of your Sugars Refined sugar hard and white is best for paste of Genua and to cast all kind of sugar works Barbary sugar is best to preserve withal Brasile sugar white and dry is best to make Quidony 54 The names and prices of Gummes for Sugar work Gumme dragon the ounce iiii d Red Rosset the ounce i. d Sap green the ounce ii d Indian Lake ii d. weight iii. d Fine gold the booke xvi d Party gold the booke vi d Buy your Gold at the Gold-beaters your Gummes and your colours at the Talbut in Newgate Market 52 To make Jumbols Of almonds being beaten to paste take half a pound with a short cake being grated and two egges two ounces of carroway seeds being beaten and the juce of a Lemmon and being brought into a paste roule it into round strings then cast it into knots and so bake it in an oven and
burn and then when it is boiled enough put it up and keep it all the year 88 A Syrup against Malencholly humors especially where there is wind in the stomack To make this syrup 't is necessarie to be expert in the Art for it must be made with great diligence Take water of Fumetory of Hops of Wormwood of Maidenhair of each five pound Herewith make a decoction with these following ingredients Take Pollipodium of the Oak one pound Sine leaves Epitimum ana four ounces Cordiall flowers two handfuls Maidenhair one handfull Liquoris Cinnamon Raisins of each two ounces of the four cold seeds two ounces make thereof a decoction accrding to art and straine it then take foure pound of that Decoction and put thereto the juice of Borrage of Buglosse and Hoppes of each two ounces common Honie six ounces then with white sugar make a sirrup in good sorm and aromatize it with musk and amber putting thereunto one ounce of Plyris without musk and then it is made The dose is from three to four ounces in the morning warm and fast thereupon at least three or four hours for this purgeth marvellously the melancholy humours and all other gross humours and dissolveth winde and comforteth the heart 89 Syrup of Wormwood simple Take of the clarified juice of common Wormwood and clarified sugar of each four pound make it into a sirrup according to art After the same manner are prepared simple Syrups of Betonie Borrage Buglosse Cardus Camomel Succorie Endive Hedg-mustard Strawberries Fumetorie Ground-ivie St Johns wort Hops Mercurie Mousear Plantane Apples Purslain Raspberries Sage Scabious Scordium Housleek Coltsfoot Paul's Betonie and other Juices not sowr 90 Syrup of Marsh mallows Take of roots of marsh mallows two ounces the roots of grass Sparagus Liquoris Raisins of the Sun stoned of each half an ounce the tops of mallows marsh mallows pellitorie of the wall burnet plantane maidenhair white and black of each an handfull red cicers an ounce of the four greater and four lesser cold seeds of each three drachms boil them in six pound of clear water till four remain which being strained boile into a sirrup with four pound of white sugar 91 Syrup of Rhadishes Take of garden and wilde Rhadish roots of each an ounce the roots of white Saxifrage Lovage Bruscus Eringo Restharrow Parsley Fennel of each half an ounce the leaves of Betonie Burnet Penniroiall Nettles Watercresses Sampier maidenhair of each an handfull winter Cherries Jujubes of each ten the Seeds of Bazil Bar Parsly of Macedonia Hartwort Caraway Carrots Gromwel the bark of the root of Bay-tree of each two drachms Raisins of the sun stoned Liquoris of each six drachms boil them in twelve pound of water to eight strain it and with four pound of sugar and two pound of honey make it into a Syrup and perfume it with an ounce of Cinnamon and half an ounce of Nutmegs 92 Syrup of Poppies Take off the heads of both white and black Poppies seeds and all of each 50 drachms Maidenhair fifteen drachms Liquoris five drachms Jujubes 30 by number Lettice seeds 40 drachms of the seeds of mallows and Quinces tied up in a thin linnen cloth of each one drachm and a half boil these in eight pints of water till five pints be consumed when you have strained out the three pints remaining adde to them Penides and white sugar of each a pound boil them into a syrup according to art 93 Hony of Rosemarry flowers Take of Rosemary flowers a pound clarified hony three pound mix them in a glasse with a narrow mouth set them in the sun and keep them for use The CONTENTS of the First part The best way Preserve Quinces white pag. 1 A Special remembrance in doing them pag. 2 To Preserve Barberies ibid Another way to preserve Barberies pag. 3 To preserve all kind of Flowers in the Spanish Candy in wedges ibid To preserve green Pippins pag. 4 To preserve Oranges and Lemmons ibid To preserve Peaches pag. 5 To preserve Medters ibid The best way to preserve Goosberies pag. 6 To Preserve Damsins ibid How to Preserve Cherries pag. 7 To Preserve Artichokes ibid To preserve Roses or any other flowers ibid The best way to preserve Apricocks pag. 8 To preserve Bullasses as green as grass ibid To Preserve green Walnuts pag. 9 To preserve Pomecitrons ibid To preserve Eringo roots ibid To preserve Raspices pag. 10 To preserve Enula Compana roots ibid To Conserve Cowslips pag. 11 A Conserve of Roses ibid The use of Conserve of Violets and Cowslips pag. 12 The use of Conserve of Marigolds ibid Of Sage flowers ibid Scabious Flowers ibid Conserve of Barberries ibid The Cordial Conserve pag. 13 To make Muscadine Comfits ibid To make black Clove Comfits pag. 14 To Candy all kind of flowers as they grow with stalks on ibid To make the Rock Candies upon all Spices Flowers and Roots pag. 15 To Candy Sucket for green Ginger Lettice flowers c. ibid To Candy Ginger pag. 16 To candy Eringo roots ibid To make Quince Cakes ibid Cleer Cakes of Quinces or Apricocks pag. 17 To dry Apricocks ibid The best way to dry Plums pag. 18 To dry Pippins ibid A way to drie Cherries pag. 19 How to keep Apples Pears Quinces Wardens c. all the year dry pag. 20 How to dry Fruits in the Sun ibid To make Quidony of Cherries ibid To make printed Quidony of Quinces ibid To make Quidony of Pippins pag. 21 To make Quidony of Raspices ibid Colours for fruitage pag. 22 To make all kind of turned works in fruitage hollow ibid To make Dia Citonicum as it is called but rightly Dia Cydonium ibid How to cast all kind of sugar works into moulds pag. 23 The names and use of your Sugars ibid The names and prices of Gummes for Sugar-work ibid To make Jumbols pag. 24 To make Paste of Carrots ibid To make the Macaroones ibid How to make Paste of Almonds pag. 25 How to make a Marchpane pag. 26 How to make Paste of Violets or any kind of flowers ibid How to make white Paste Royal pag. 27 How to make red Paste royal ibid How to make Paste Royal in Spices ibid How to make Paste of Pippins pag. 28 How to make Paste of Genua ibid How to make Paste of Lemmons pag. 29 How to make Paste of Regia ibid How to make Paste of Goosberies or Barberies or English Currans pag. 30 How to make an excellent Marmelade ibid To make Marmelade of Lemmons and Oranges pag. 31 How to make Almond Bisket ibid How to make the fine Bisket bread called in some places Norffe Cakes and commonly Diet-bread pag. 32 The best receit for Bisket bread pag. 33 To make Comfit-makers Bisket ibid To make Manus Christi pag. 34 To make Syrup of Violets ibid Syrup of Century pag. 35 Syrup Gresta or Syrup of unripe Grapes ibid Syrup of Roses pag. 36 Syrup of Wormwood ibid Syrup of Cowslips pag. 37 Syrup of Borage and
gotten stamp the herbs as smal as you can then put the dung into a Mottar temper them together with a pottle of Bores grease labour them together half an houre and strain it thorow a canvas bag with a cleft stick into an earthen pan and use it when need requireth It will last two years 193 For the Scal or Scabbinesse of the head Take of red Sage Woodbine leaves and ground Ivie a like quantity in all so much as a good handful boil them in a pint of Hogs grease a quarter of an hour then straine the medicine from the herbs into a galli-pot and therewith daily annoint the head Probatum 194 An approved receipt for a scald head Take a candle and let it drop upon it as hot as you can in so doing it wil scale off then take the stale of a cow and the furring of a whole chamberpot boil these together and wash the place and it wil straight way cure it 195 To heal the white scal This noisome malady is perfectly cured by purging the patient with Aromatico Lconardo and annoiâ—â—ing his head with his Oleum Philosophorum or his artificial Balsum or his Oleum Benedictum 196 The black Salve Take one pound of red lead finely ground of oyl of Roses one pound and a half of Bee wax half a pound of white wine vinegar six ounces boil them altogether and make a plaister of it 197 A Salve for ranklings where the skin is rubbed off Take one pound of May-Butter clarifie it and take the purest of it put thereto three ounces of English Wax two ounces of Rosin clarified by themselves boile them all together coole it and keep it in a Cake for your use This is also a very good Lipsalve 198 A Barly Cream to procure sleep or Almond mïlke Take a good handfull of French Barly wash it clean in warme water and boil it in a quart of fair water to the half then put out the water from the Barly and put the Barly into a pottle of new clean water with a Parsly and a Fennel root clean washed and pick'd with Borage Buglosse Violet leaves and Lettice of each one handfull boil them with the Barly till more then half be consumed then strain out the liquor and take of blanched Almonds a handfull of the seeds of Melons Cucumbers Citruls and Gourds husked of each half a quarter of an ounce beat these seeds and the Almonds together in a stone Morter with so much Sugar and Rose water as is fit and strain them thorow a clean cloth into the liquor and drink thereof at night going to bed and in the night If this doth not sufficiently provoke sleep then make some more of the same liquor and boile in the same the heads or a little of white Poppie 199 An outward medicine for the same Take red Rose-leaves or Cakes and fine white bread crummes mix them well together and wet them throughly with red Rosewater and Vinegar and womans Milk if you can get it then taking off the cold of it lay it to the Temples of the head 200 A Receipt for a backward business Take a pint of Milke and make a cleare posset with either Ale or Beere and take off the curd very clean then take an handful of Violet leaves a handfull of Mallow leaves and the flowers if you will and wash them also take a handful of Damask rose leaves either dryed or otherwise and a good spoonful of Annis-seeds rub'd from their dust and then bruised in a morter and so boil all together in the posset drink til it come to somewhat lesse then a pint then take it off from the fire and put into it three spoonfuls of red Sugar then strain it out and put into it 3 spoonfuls of the oyl of Camomile flowers and if you have none of that oyl then take as much Butter as two walnuts also take the yolks of two new laid eggs and beat them then mingle all wel together with a spoone stirring it throughly and then put it up into the bladder and so take it but not too hot Though red Sugar be best and most usual for Glisters yet if you have none of that as much course powder Sugar will do it very wel 201 A Glister to open and loosen the Body being bound which may safely be ministred to any man or woman Take Mallows and Mercury unwashed of each two handfuls half a handful of barly clean rubbed and washed boile them in a pottle of running water to a quart then straine out the water and put it in a skillet and put to it three spoonfuls of sallet oyl two spoonfuls of hony and a little salt then make it lukewarme and so minister it 202 A cooling Glister in hot diseases Take Mallows Violets Lettice of each a good handful of the foure greater cold seeds of each half an ounce twenty Pruins Violet and Buglosse flowers of each a smal handful boil them to a pint and put in kitchin sugar one ounce and oyl of Violets three ounces Or take barley and Linseed of each two ounces boil them and to one pound put an ounce and halfe of Sugar one yolk of an egge common oyl three ounces salt one handful take milke warmed one pound sugar and syrup of Violets of each two ounces Make a Glister to cool 203 A medicine that hath healed old sores upon the Legs 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 wil make it thick like paste then take so much sweet butter as wil work it into the form of an ointment and herewith annoint the place grieved twice a day 204 Of the hidden secrets of Frankincense The Pine is a tree which by nature is uncorruptible and the gum that runs from it is of great vertue and strength because it preserveth those things wherein it is put and when his elements are separated out of that gum the phisician may work strange things therewith against most part of infirmities that happen to mans body if he apply them where they are convenient for the water being drunk helpeth wind in the stomack Also it helpeth the white scal and all such like scabs if they be washed therewith morning and evening It dryeth up Ulcers also it is of marvellous vertue against chilblains and kibed heels and chaps and such like in the hands or feet that come through cold being used thus First perfume the parts that are sore over the fume of hot water so that they may sweat then dry them and wash them with the aforesaid water and annoint them with the oyl and put on a pair of gloves or such like in very short time they shal be whole The air helpeth much in wounds in any part of the body because it preserveth the flesh from putrifaction and keepeth it from alteration and taketh away the pain and healeth the sore Also it preserveth the
face if it be annointed therewith Moreover it is marvellous in old diseases inwardly if ye give thereof every morning a drachm with halfe an ounce of Vegitabile Syrupo Leonardo The fire cureth sores and such like and the earth remaineth in his state Ye shall understand that these are great secrets of importance which I have revealed of this Gumme and happy shall he be that useth them in the time of need Now the order to make this oyl is thus Take as much Frankincense as thou wilt and put it into a Retort of glasse with the fourth part of common ashes and set it to distill and give it first a small fire until the oyl change colour then presently change the Receiver and augment the fire untill all the substance be come out Ye shall understand that this oyl is best fresh for when it is old it wil wax thick and cannot pierce so well 204 The secrets of Mercury or Quick-silver Quick-silver is a liquid Mineral and volatile which the Alchymists call Sulpher volatilis and wil accompany with all other metals but with smal fire they may be separated again and wil fly away in fume and for that cause the Philosophers call it Servus fugitivus as a man would say it can hold friendship with none but so soon as he hath done his service he flyeth away as it is seen by Gold-Smiths that gild plate for when they have laid him on with the gold they put it to the fire and he flies away and the like it would do when any man doth occupie him in any sort of infirmity And the order to calcine it is this Take a long pot of stone that is very wel glazed with the neck a foot and half long and that hath a very narrow mouth as is possible and put therein two or three pound of Quick-silver then set the same pot in a sallet of Iron and lute them close together and set it upon a furnace and give them fire according to art until the Quick-silver remain calcined having special care that your head and receiver be very wel luted lest you lose some part of the Quick silver and thus in eight daies it shal be finished which shall be apt for solution Also this calcination serveth to divers and sundry medicines it mortifieth corrosive Ulcers without any pain The solution is made in this order Take the said Calx and put it into a long neck'd glass and put thereon distilled vinegar and set in warm sand four and twenty houres and then give it one walm and when it hath boil'd pour out the vinegar and then if there remaine and feces in the bottome put in fresh vinegar and do as thou didst before and this thou shalt do so often till it be dissolved into water and when all is dissolved evaporate away the vinegar that there remain but little in the bottom then put thereto water of hony made by distillation and so the solution of Mercury shal be finished which is miraculous in many infirmities It serves against the cough Catarrhe and for those that have their stomacks putrified with the Pox using it with other syrups and potions It helpeth those whose milt is indurated and also for those that have any kind of Fistula in any part of the body It is also good for divers other things which I will not insert here because others should endeavour too by exercise to find out other secrets thereof as I have done 205 To make the representation of the whole world in a glasse Take of the purest salt Nitre as much as you please of Tin half so much mix them together and calcine them hermetically then put them into a Retort to which annex a glasse receiver and lute them wel together let leaves of gold be put into the bottome thereof then put fire to the retort until vapours arise that will cleave to the gold augment the fire till no more fumes ascend then take away the Receiver and close it hermetically and make a lampe fire under it and you wil see presented in it the Sun Moone Stars Fountains Flowers Trees Fruits and indeed even all things which is a glorious sight to behold 206 In a fit of the stone when the water stops Take the fresh shels of Snailes the newest will look of a redish colour and are best take out the Snails and dry the shels with a moderate heat in an Oven after the bread is drawn Likewise take Bees and dry them in the same manner and beat them severally into powder then take twice so much of the Bees powder as of the Snails and mix them well together keep it close covered in a glaffe and when you use it take as much of this powder as will lie upon a six pence and put it into a quarter of a pint of the distilled water of Bean flowers and drink it fasting or upon an empty stomack and neither eat nor drink for two or three hours after This wil both cause the urine to come away and bring the gravell or stone away with it and hath done very much good 207 A Medicine for the Stone Pellitory of the wall Smallage Holioaks Mallows Tansie and Saxifrage of each take an handfull chop them small and quile them in a little linnen bag then take three pints of Cream half a pint of malmsie a quarter of a pint of running water and set them on the fire and when it doth seethe then put the bag of herbs into the pot and when the bag is throughly hot wring it between two trenchers over the pot to save the liquor then lay the bag to the grief as hot as you can suffer it and as soon as it cooleth make it hot again in the same liquor and so apply it to the grief 108 Another very good medicine for the Stone Make a posset of a quart of Rhenish wine a pinte of Ale and a pint of milk then take away the Curd and put into the drinke two handfuls of Sorrel one handful of Burnet and halfe a handful of Baulm boil them together a good while but not too long lest the drink be too unpleasant then take of the drink a quarter of a pint or rather half a pint at once at morning and to bedward putting therein first two or three spoonfuls of juyce of Lemmons This is an excellent medicine for the Stone in the Kidnies to dissolve and bring it away It is very good in these diseases of the Stone to use Burnet often in your drink at meals and often to steep it in over night and in the morning put in three or four spoonfuls of juyce of Lemmons and to drink thereof a good draught every morning a week together about the Full Moon three daies before and three daies after 209 To dissolve the Stone which is one of the Physicians greatest secrets Take a peck of green Bean Cods wel cleaved and without dew or rain and two good handfuls of Saxifrage lay the same
black Cerot of Godfredo di Medio and the beforesaid Cerot Magistrale with Precipitate are able to helpe be they never so evil 219 An approved Remedy to stay Vomiting by M. R. A man of thirty years old was troubled a long time with sore vomiting throwing up presently whatsoever he eat or drank and was relieved by this receipt Take of Malmsey six ounces oyl of Vitriol six drops or more mix them together and take thereof every morning fasting an ounce or thereabout and in short time it wil stay the vomit 220 A Receipt for to make Vomits Take of the glass of Antimony pounded as smal as may be five grains infuse the same all night in four ounces of white wine shaking it divers times early in the morning pour out all the cleer part whereunto adde one ounce of Oximel Julinizans so take it drinking after every vomit a draught of posset-ale Or take of Mercurius vitae five grains in a spoonful of white wine Or take two ounces of Crocus Metallorum Or take warm warer wherein a Raddish root hath been boiled adding to it a little sallet oyl also a little Oximel of the squil may be added This vomit is taken specially for the weaknesse of the stomack and for four or five daies together it is taken for expelling the flegmatick and malign humors 221 To kil Warts an approved Medicine Take a Raddish root scrape off the outer side of it and rub it all over with salt then see it thus dressed upright in a Sawcer or some other smal dish that you may save the liquor which runneth from it and therewith annoint your Warts three or four times in a day the oftner the better and in five or six daies they wil consume away Saepe Probatum 222 For one that cannot make water Take the white strings or filmy roots of Primeroses wash them very clean and boil of them halfe a handful in a pint of Beer or white wine til half be consumed then strain it thorow a clean cloth and drink thereof a quarter of a pint somewhat warm morning and evening for three daies and it wil purge away all viscous or obstructious stopping the passage of the water Probatum 223 An excellent medicine for a child that cannot make water Kill three or four hive Bees then dry them upon an hot slate being thorow dry bruise them to smal powder then put the powder into a quart of small ale and give it the patient to drink and he shal have present remedy 224 For one that pisseth bloud Take Toutsain Sanguinary and Parsley of each one handful stamp them together very smal and mix the herbs juyce and altogether with warm Goats milke and drink a good draught thereof fasting every morning 225 To kil the wild fire Take Plantaine Sorrel Marigold leaves of each one handful stampe them and strain out the juyce and boil it with twice so much vinegar and put it up in a glasse for your use 226 How to order a woman with child before in and after her labour To preserve the infant and prevent abortion take Coriander seed prepared 2 drachms of the root of Bistort the shavings of Ivory and red Coral of each a drachm of white Amber Chrystal of each a scruple Alkerms halfe a scruple Sugar dissolved in four ounces of Rose water make tables each of them weighing a drachm Let the patient take one every other day morning and evening between whiles let her sup up a rathe new egge thickned a little with Magisterium of Pearl or fine powder or red Coral But if her brests after their filling should begin to lessen and fal it is a signe of future abortion to prevent which let her take root of Bistort and Corianders of each two drachms of unripened Gales red Sanders and Hipocistidos of each one drachm Gum Labdanum Mastick of each halfe an ounce choice Frankincense Bdelium the Gum of a tree in Arabiae of each two drachms Coral Amber of each one drachm Powder those which are to be powdered and with oyl of Turpentine and Wax make two or three Cere-clothes apply them sometimes to her loins and sides and someimes under the Navel Shee must avoid all sudden and violent motions both of the mind and body as Coughs sneezeings Frights also spices and strong wines And thus much before labour In labour to procure ease and speed take three or four drops of the distilled oyl of Nutmegs in a spoonful of white wine Or Take white Dictamne root Stones of Dates Borax of each two scruples Cinnamon Cassia lignea Amber fine pearl of each one scruple Saffron half a scruple make a smal powder which divide into two equal parts and let her take one part in a draught of the water of Lilies or posset Ale made with Rhenish wine and the other part let her take about six hours after if need require If shee should be subject to sainting or swouning before or after labour take now and then a spoonful of this excellent Cordial following Take Borage water Rose water Strawberry water and Rhenish wine of each two ounces species of Diamargaricum frigidum one scruple make a warm infusion for the space of an hour then strain it and add thereunto Manus Christi made with Pearl four ounces Syrup of Baum one ounce Syrup of Gilli-flowers of each two ounces Oriental Bezoar Unicorns horn and Ambergreece of each six grains Make a Cordial Julep Many times after labour great pains follow women newly delivered for which this plaine simple remedie is very good Drink a good draught of beer boiled with a spoonful of Camomile flowers and in greater pains let her drink six ounces of the oyl of sweet Almonds fresh drawn To dry up milk a quick and safe remedy is new sponges wet in vinegar where a handful of Comminseed boiled is bruised tyed close to the brests annointing them with Unguentum populeum To procure store of milk use posset drink made and boiled with Fennel and the sweet seeds of Annis seeds and Fennel These Remedies are approved to be safe sure and forcible to effect what is propounded 227 Te bring a woman to a speedy birth Take of Piony root dried as much as half an Almond beat it to very smal powder and give it the woman to drink in an Aleberry 228 For the same Take Hysop Vervine and Betony of each one handful stamp them smal with some old Ale and strain out that Ale and juyce and put as much more ale as will make a pretty draught and let the woman in her labour drink it and shee shall be speedily delivered 229 For a dead child in a womans body Take juyce of Hysop temper it in warm water and give it the woman to drink 230 A medicine for a woman in travel to make her have Throwes Take Coral Amber Date-stones Pearl Piony seeds Saffron Commine beat all these in powder and put it into Malmsie and take Unicorns horn and put it into a spoon with
a sittle Malmsie and give it to her and preently let her drink a draught of the Malmsie with the powder aforesaid warming it a little 231 A medicine for the falling down of the Matrice to the bearing place First take chickweed and seeth it in an earthen pot then lay of it upon a piece of scarlet as hot as the party may suffer it Let her take it to the privy place and as one plaister cools so lay on another and use it 232 Another to be laid to the Navel and to the back right against the Navel for the same use Take an Onion and rost it very tender then take of Alysander seeds and bruise them in a wodden dish and mingle the onion and bruised seeds together and lay it upon a piece of linnen cloth so lay it to the Navel a little warm rowl that on and let it lie on four and twenty hours then change it and take a new one til it be cured It availeth much that the midwife hold Musk below tyed in a little Lawn to draw down the child Take Torchwort and lay a leaf of it to the crown of a womans head warm to stay other flowers 233 Immoderate flux menstrual suppressed or stayed Take the roots of Orpine and Comfry thin sliced Clary of each as much as you please boil theme with a Chicken and with that broth make Almond milk and to every handful of Almonds add one scruple of Labdanum grind them wel together and drink thereof morning and evening Also annoint the reins and grieved parts with this oyntment Unguentum album camphoratum 2 ounces Saccarum saturni two drachms mingle them and make an ointment 234 For a woman that hath too much of the flowers Burn the foot of a Hare to powder and drink thereof with red wine and Cinnamon first and last nine daies and it wil help her 235 To stop the whites iâ— women Fry Hemsock in fresh twines grease lay it as hot she may suffer it to the secret place 236 Another for the same Of new milk of a red Cow take a quart ten spoonfuls of red Rosewater or Pomegranate pil be aten and a little Cinnamon beaten and see the it half away sweeten it with sugar and drink a draught morning and evening and two whites of eggs beaten 237 To make Pomatum Take the Leafe of a hog new killed lay is in water nine daies keeping it close covered and shifting it three times a day then take it out of the water and beat it and beat it with a wooden peftel in a stone morter then put into a great galli-pot a branch of Rosemarie half a pound of Almonds blanched and beaten a quarter of a pint of Rosewater three or four large Mace bruised a grain of Musk bruised and upon them all put in the hogs leaf so beaten and cover it close Then take a brass-pot sil it so ful of water that the galli-pot may stand two or three inches above the water in the same pot set the brasse pot on a Charcole fire or such another fire as may make it seethe apace and have no smoakie brands about it Set a weight on the top of your gallipot lest it swim and fall and then let the brasse pot boil so fast as may make the gallipot seeth also and so let it seeth three hours keeping in a kettle by on another fire some seething water to fil up the brasse pot stil as the water shall evaporate out of it by seething then take out your gallipot stir the stuffe in it wel together and strain it thorow a fine cloth which you must be sure must have no holes in it into another gallipot of the same size and set that with the matter so strained in it into the brasse pot close stopt and let it boile for an hour then pour it into little gallipots for your use but binde them not up til they be throughly cold Severall Compositions of great Use in this second part of this Manuel 1 Magno Liquore which is of great vertue TAke sweet Sallet oyl twenty pound white wine two pound boil these together until the wine be consumed then put it in a vessel of stone and put thereunto these things following Take the flowers of Rose-mary three pound Lignum aloes six ounces Olibanum Bdelium of each ten ounces then stop it very close and bury it in the ground four foot deep and this would be buried in the beginning of August and there remain until the month of March then take it forth of the ground and set it in the Sun and put thereto these matters following Sage Rosemary Rue Betony Millifolly Comfery roots Tamaro Viticella of each one handful Gallingall Cloves Nutmegs Spikenard Saffron one ounce Sarcocolla Sanguis Draconis in grain Mastick one ounce aloes hepatick Rasa di pino of each eight ounces yellow wax Auxungia of each eighteen ounces Colophony one pound Hypericon with the seed and all one pound Musk one drachm mix them all wel together and boil them in Balneo until the herbs become dry and have no more substance then it is boiled then take it forth and strain it and put thereunto for every pound six drachms of balme artificial and when the month of Septem cometh put thereunto two pound of the fruit of the herb called Balsamina which is red and then it is ended which thou shaft keep in a glasse close shut for the older it is the better it is and is of such vertue that it helpeth the Etisie and Hidropsie if ye give them every morning four drachms with two ounces of syrup of Roses warm the space of eleven dayes as is wel proved and this is the true and perfect Unction that helpeth the Petocchie a disease so called in the Italian If any were wounded and had cut veins sinnews and bones let him joyn the parts close together and dresse it with this oyl very hot upon the upper parts and in short time it shal be whole without any alteration it helpeth also the white scal if ye annoint it therewith it helpeth coldnesse in the head and Catarrhs if ye annoint within the nostrils at night when ye go to bed if ye annoint the stomack therewith it causeth perfect digestion of the meat it provoketh urine where it is let through carnosity or Gonnorea or such like Matter it causeth hair to grow it preserveth the beard black and is good against worms and all these experiments are true and proved by one divers and sundry times in the aforesaid infirmities and also in divers other which are left until nother time Ye shal note that if you annoint one all over that is grieved with the Pox with this oyle it wil encrease his pain and so by that means you may know whether he be infected or no. 2 How to compound Aromatico Leonardo with its vertues Aromatico Leonardo is a miraculous medicine that serveth against all manner of discases of what quality soever they
make Couserves then take of your best ripest Apples you can get and scald them very tender then pare them and take the best and softest of them and strain it with your Barberrie stuff not too thin for fear of blacks going thorow then drie your stuff in a dish upon a Chafingdish of coals and make your syrups after the same manner that you do for Apricock Cakes and when your syrup is boiled high enough cool it a little before you put it into the platter putting it in by a little at once stirring it up continually and so you shall be sure to have your stuffe as thick or as thin as you like best then lay it upon your plates and dry it as you do other Cakes ghessing at the quantity of your sugar according to your own best liking 38 To make a sweet Cake and with it a very sweet water Take Damask-Rose leaves Bay-leaves Lavender tops sweer Marjorome tops Ireos powder Damask powder and a little Musk first dissolved in sweet water put the Rose leaves and herbs into a Bason and sprinkle halfe a quarter of a pint of Rose water among them and stirring them all together cover the Bason close with a dish and let them stand so covered all night and in the morning distil them so shal you have at once an excellent sweet water and a very fine sweet Cake to lay among your finest linnen 39 To make Almond Cakes Take of Jordan Almonds one pound beate them as you do for Almond milk draw them thorow a strainer with the yolks of two or three egs season it wel with sugar and make it into a thick batter with fine flower as you do for Bisket bread then pour it on smal Trencher plates and bake them in an oven or baking pan and these are the best Almond cakes 40 To make a Cake Take half a peck of flower two pound and a half of currans three or four Nutmegs one pound of Almond paste two pound of butter and one pint of Cream three spoonfuls of Rose water three quarters of a pound of sugar half a pint of Sack a quarter of a pint of Yest six egs so make it and bake it 41 To make a Slipcoat Cheese Take five quarts of new milk from the Cow and one quart of water and one spoonfull of Runnet and stir it together and let it stand till iâ— doth come then lay your cheese cloth into the vat and take up your curd as fast as you can without breaking and put it into your Var and let the whay soak out of it self when you have taken it all up lay a cloth on the top of it and one pound weight for one hour then lay two pound weight for one hour more then turn him when he hath stood two hours then lay three pound weight for one hour more then take him out of the Vat and let him lie two or three hours and then salt him on both sides when he is half enough take a clean cloth and wipe him dry then let him lie a day or a night then put nettles under and upon him and change them once a day the Cheese will come to his eating in eight or nine dayes 42 To make the Angelotta Cheese The best time to make it is in the middest of May You must take your Milk as it comes from the Cowe not beating it at all and put to it some Cream of the Evening Milk and then put in your Runnet as you do in other Cheeses when the Cheese is come Whey it but break it not but put it into your Vat as whole as you can in the meat not thrusting it too close at the first but as it sinks down fill it up again and then shut it up close and let it stand so one night then take it out and lay it upon a board casting salt upon it and so let it lie a day or two turning and salting it then lay it in a Basket or a Flasket with long grasse under it and so let it dry as you do other Cheeses 43 To keep Cherries all the year Take the fairest Cherries you can get but be sure they be not bruised and take them and rub them with a linnen cloth and put them into a barrel of hay and lay them in ranks first laying hay in the bottom and then Cherries and then hay again and then stop them up close that no air may come neer them and lay them under a Feather-bed where one lieth continually for the warmer they are the better yet neer no fire and this doing you may have Cherries at any time of the year FRIGASIES 44 Frigasie of Chickens Kill your Chickens pull skin and feathers off together cut them in thin slices season them with thime and lemmon minced nutmeg and salt an handful of sorrel minced and then fry it well with six spoonfuls of water and some fresh butter when it is tender take three spoonfuls of verjuice one spoonfull of sugar beat it together so dish it with sippets about 45 Frigasie of Lamb. Cut your meat in thin slices season it with Nutmeg Pepper and Salt mince some thyme and Lemmon and throw it upon your meat then fry it slightly in a pan then throw in two eggs beaten in verjuice and sugar into the pan also an handful of Goosberries shake it together and dish it 46 Frigasie of Rabbets Cut your Rabbets in smal peeces and mince an handfull of thyme and parslie together and with a Nutmeg Pepper and salt season your Rabbets then take two Eggs and verjuice beaten together and throw it in the pan stick it and dish it up in sipets 47 Frigasie of Veale Cut your meat in thin slices beat it well with a rowling pin season it with Nutmeg Lemmon and Thyme fry it slightly in the pan beat two Eggs and one spoonfull of verjuice and put it into the pan and stir it together and dish it Divers other ways to dress Flesh 48 How to boil a Capon handsomly Take the fat end of a neck of mutton and cut it into two or three pieces making one piece of two or three bones and boil these with your Capon and of herbs take an handfull of parsley as much thime and half as much Endive and binde them up in a bunch together and boil them with you Capon when it is boiled enough season it with Salt and Verjuice then take a deep dish and cut into it sops of a fine stale Manchet and scald them with the fat which cometh off the Capon and Mutton You must boil readie in a Pipkin or some skillet halfe a pound of choice plunes till they be well and plump but not over boyled and when you serve up your Capon garnish the dish sides with your Prunes and lay them thick upon your Capon You may also boile some marrow with your prunes and lay it on your Capon 47 To roast a shoulder of Mutton with Lemmons Take a Shoulder of
then poure it into a dish and serve it at the Table 63 To make a fine Pudding in a dish Take a penny white loaf and pare off all the crust and slice it thin into a dish with a quart of Creame and set it to boile over a Chafing dish of coals til the bread be almost dry then put in a piece of sweet butter and take it off let it stand in the dish til it be cold then take the yolks of three eggs and the white of one with some Rose water and sugar and stirring them all together put them into another dish well buttered and bake it 64 To make the best Puff-paste Take two great handfuls of fine flower the whites of two eggs and one yolk beate them a little together with two spoonfuls of Rose water and put them to the flower and work it into the paste with as much cold water as is fit very wel together then rol it out like a Pasty and take one pound of sweet butter beating it a little to make it soft and lay it all over the Paste in little pieces and fold it over and wel rol it out again laying on more butter as you did before til the butter all be wrought in and if it be too soft strew a little flower before you rol it all over be very careful you rol it not too thin lest the butter come thorow for if it cleave to the Table it wil not be good Rol out a piece thin to lay in the bottome of a dish or on a paper and put on it Apples or what you like best and cover them over with some of the Paste and cut it round about with Peakes that it may rise up in the baking Pies and Baked meats 65 To make an Artichoke Pie Boil your Artichokes take off all their leaves pul out all the strings leaving only the bottomes then season them with Cinnamon and sugar laying between every Artichoke a good piece of butter when you put your Pie into the oven stick the Artichokes with slices of Dates and put a quarter of a pint of white wine into the Pie and when you take it out of the oven do the like again with some butter sugar and Rosewater melting the butter upon some coals before you put it into the Pie. 66 To make a Neats-foot Pie Take a Neats-foot dry it in a cloth then take it and shred it with Mutton Suet as smal as you think fit putting in no seasoning but Nutmegs and sugar and to every Pie almost a pound of Currants well pickt when you put it into the oven And before you set it into the Oven put in a quarter of a pint of white wine and when you take it out do the like again with a good piece of butter and sugat 67 To bake Beef like red Deer Take a pound of Beef and slice it thin and half a pint of good wine vinegar some three Cloves and Mace above an ounce three Nutmegs pound them all together pepper and salt according to your discretion and a little sugar mix these together take a pound and a half of suet shred and beat it smal in a mortar then lay a row of suet and a row of beef strew your spices beaten every lay then your vinegar so do til you have laid in all then make it up but first beat it close with a rowling pin then presse it a day before you put it in your paste 68 A Calves head Pie for supper Boil your Calves head almost enough cut it in thin sâ—ices all from the bone season it with 3 beaten Nutmegs a quarter of an ounce of pepper and as much salt as there is seasoning then take a handful of sweet herbs minced smal and two spoonfuls of sugar and two or three Artichoake bottoms boiled and cut them in thin slices and the marrow of two bones rowled in yolks of egs a quarter of a pound of Eringo roots and a quarter of a pound of Currans then put it into your pie put a quarter of a pound of Butter and a sliced Lemmon three or four blades of Mace three or foure quartered Dates let it stand an houre or more in the Oven then when you take it out put into it a cawdle made of sugar white wine verjuice and butter 69 A Lark Pie Take three dozen of Larks season them with four Nutmegs and half an ounce of Pepper and a quarter of an ounce of beaten mace then take Lumbard pie-meat and fill their bellies if you will if not take half a pound of suet and one pound of mutton minced Raisins of the sun half a pound and six apples minced all together very small then season it with a Nutmeg Pepper and salt and one spoonful of sweet herbs and a Lemmon peel minced one pennie loaf grated a quarter of apint of cream two or three spoonfuls of rose-Rose-water three spoonfuls of sugar one or two of verjuice then make this into boles and put it into their bellies and put the Larks into your Pie then put marrow rouled in yolks of Egs upon the Larks and large mace and sliced lemmon and fresh butter Let it stand in the oven an hour when you take it out make a cawdle of butter sugar and white wine Vinegar and put it into the Pie. 70 A Skerret Pie Take a quarter of a peck of Skerrets blanched and sliced season them with three Nutmegs and an ounce of Cinnamon and three ounces of Sugar and ten quartered Dates and the marrow of three bones rouled in yolks of Egs and a quarter of a pound of Eringo roots and preserved Lettice a sliced Lemmon four blades of Mace three or four branches of preserved Barberries and half a pound of Butter then let it stand one hour in the Oven then put a cawdle made of white wine verjuice butter and sugar into the Pie when it comes out of the Oven 71 A Pork Pie Boil your leg of Pork season it with Nutmeg Pepper and salt bake it five hours in a high round Pie 72 How to bake a Steak Pie Cut a neck of mutton in steaks beat them with a cleaver season them with Pepper and salt and Nutmeg then lay them in your coffin with butter and large mace then bake it then take a good quantitie of parslie and boil it beat it as soft as the pulp of an apple put in a quarter of a pint of Vinegar and as much white wine with a little sugar warm it well and pour it over your Steaks then shake it that the gravie and liquor may mingle together scrape on sugar and serve it 73 To bake Chucks of Veale Perboil two pound of the lean flesh of a leg of Veal mince it as small as grated bread with four pound of bief suet then season it with Biscay Dates and Carawaies some Rose-water sugar raisins of the Sun and currans cloves mace nutmeg and cinnamon then mingle them all together fill your Pies and bake