Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	half_a	ounce_n	powder_n	10,717	5	9.7312	4	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A96121	The way to save wealth shewing how a man may live plentifully for two-pence a day. Likewise how to make a hundred noble dishes of meat, without either flesh, fish, or fowl. To make bread of roots, herbs, and leafs of trees. To brew good cheap liquor, without malt or hops. To make shoes last long. To make coals last long. To save soap in washing. To save cloth in cutting out a shirt. To make coffee of horse-beans To feed cattel well, without hay, grass, or corn. To save candles. To know any one's mind by signs; if there be twenty in company, they cannot apprehend it. To order bees aright. To settle your estate with Christian prudence. To know Scripture-weights and measures. Of dreams. To cure wounds by sympathy. The way to live long. To make spring-potage. To cure all sorts of cattle for 12 d. charge. To improve land, order and cure all deseases in singing birds. To kill vermin. To brew pale ales. To make wines, and all sorts of liquor, and an easy way to fine, and order them. With divers other curious matter	Tryon, Thomas, 1634-1703.	1695 (1695)	Wing W1172; ESTC R204135	45,191	78

a quart of our thin Water-gruel either of the cold or hot The constant use of this is not only a prevention and cure but it moves most sorts of Obstructions of the Stomach begets Appetite generates good Blood causing it to circulate freely How to Purge by Herbs and Foods When you are minded to purge your self with both ease and safety and to preserve your Health then observe the following method viz. In the Morning drink a quart of our thin Water-gruel either the cold or hot eat a small piece of Bread with it at Dinner take Spinage Lettice Onions Parsly and Sage wash them and eat plentifully of them with your Food be it what it will at Night drink a like quantity of Gruel and eat some good Bread as you did in the Morning This you must do for four or five or six days together more or less as you see occasion The like method you are to observe if you would purge your self wi●… Carrots Turnips and Parsnips as you did wi●h H●…bs with this variation viz. drink your Gruel and ea● your Bread Mornings and Nights and at Dinner ●at only Carrots Parsnips or Turnips boiled only in good Water and eat them freely with no other thing but a little Salt and Bread during these several days You may purge your self to what degree you please Another way to Purge by Foods and Drinks Drink in the Morning at several times three pints or two quarts of thin Water-gruel at Dinner drink a pint or a quart at Night drink a quart more and eat some Bread This method will purge or at least will keep your Body open let your Food at Dinner be what it will the Body being kept open and cool doth prevent and cure various Diseases in hot costive Constitutions To make the best Herb Diet-drink Supposing your Herbs well gather'd and dry and kept in Bags take what Herb you think fit put it in a Linnen Bag and steep it 7 or 8 hours in Beer Ale or Wine or other Liquor and then take it out and it is done Let not your Wormwood be steep'd above three or four hours observe that one sort of Herb by it self is much better than Compounds To prevent the SCURVY Eat not Meat and Drinks too strong for Nature for Nature ought to be stronger than the Food Meat and Drink ought not to be eaten that are of a contrary Quality to the Constitution Have a care of eating to Fulness or to Excess Take care that your Victuals be in all respects properly prepared for some will but half do it others over-do it Advice to Flesh-eaters Let all sorts of Flesh and gross Food be boiled in plenty of Water and over a brisk Fire Forbear eating too much Flesh It is most unwholsom in July August September October Forbear eating too much Fish Remember you eat not before the former Food be digested Drink moderately let your ordinary Drink not be hard stale nor sour nor too new Let your Cloathing be moderate Let your Houses be airy your Beds hard clean and sweet use proper Exercise and Labour in open airy places take Walks often by River-sides or on Plains and Downs observe the Rules of Chastity avoid all compounded Foods avoid carking Cares Hates Revenge Envy Violence Oppression keep a good Conscience for that 's a continual Feast Hearken to the Voice of Wisdom and the Dictates of Reason and Nature and that will bring thee to endless Felicity Notable Things How to Cure all sorts of Wounds by Poultices only AN excellent Poultice which cures scalded Limbs Burns Biles Felons Tumors proceeding from Choler Phlegm or Melancholy It also cu●es all Contusions Inflammations or Bruises either with or without a Wound old Wounds Ulcers or running Sores Excellent also against the Gout and Inflammation of the Eyes admirable against sore Breasts and Bites of Dogs or any other hurt of what kind or nature soever Which is thus Take two pints of Water River Rain or Spring then take as much ground Oatmeal as will make it thick fit for a Poultice add to it two ounces of good Sugar a handful of Dandalion cut small then place it over the Fire in an open and convenient Vessel keep it stirring till it is boiling-hot and then it is made Another Take about a quart of Water then take as much Houshold-bread as will make it thick and three ounces of beaten Raisins of the Sun and one ounce of Sugar and about half a pint of new Ale stir all together and make them boiling-hot over a clear Fire and it 's done Another Take one quart of Water as much Bread as will make it thick five ounces of Raisins of the Sun and one ounce of Coriander-seeds beaten with a Glass of Ale made boiling-hot and then it is prepared Another Take one quart of Water and Bread to make it as thick as a Poultice of Sugar two ounces a Glass of Sack or for want of that other Wine make it boiling-hot Apply these Medicines to the part afflicted by spreading the Poultice pretty thick on a Linnen-Cloth that will cover the whole part somewhat warmer than Milk from the Cow But let it not be so hot as is usual for Extreams prove generally prejudicial Apply these Poultices every two hours at least in the day and three or four times in the night if the Wound be dangerous otherwise ten times in a day and a night will do When you take the Poultice off put that away and put a fresh one on every time and keep a constant Repetition for 4 5 6 7 8 10 or 11 days if occasion be but it will cure most Distempers in less time if you observe this method But besure wash your Sores 'twixt whiles with Water and Sugar and sometimes with Water fresh Butter beaten together which will keep it clean and pliant A Rare Poultice against the HEAD-ACH Take a quart of Rain or River-water an ounce of white Sugar as much Malt-flower new ground as will make it thick enough add to it half a pint of good Ale making it boiling-hot and stirring it all the time that it is made Spread this on a Linnen-Cloth pretty thick apply it Milk-warm every hour Continue the Application as long as occasion serves An excellent Poultice against SPRAINS of all sorts Take clean Water two quarts make it boil then put green Sage in as much as the Water will cover then boil it then let it stand off the Fire half an hour then strain the Water off and put to this Sage-Liquor as much Bread as will thicken it then take double-refin'd Sugar three ounces a quarter of a pint of Claret and Spirit of Wine Sugar or Malt five spoonfuls stir them well together making them boiling-hot besure stir it all the time Spread this on a Linnen-Cloth apply it blood-warm every two hours resting all the time A Poultice excellent to cure a sore BREAST Take a quart of River-water then cut some Sorrel small of Coriander-seed

beaten to powder half an ounce of good brown Sugar 2 ounces and as much Bread as will make it into a Poultice make it boiling-hot stirring it all the time that it is made Apply this every 2 hours blood-warm do it 3 or 4 days as you have occasion Be sure every time you apply this Poultice to wash your Breast with Water and fresh Butter beaten together This is an excellent thing A Poultice to cure a SPRAIN Take 2 quarts of fair Water and of good-strong Beer a quart refin'd Sugar four ounces boil it up then add to it fresh-gather'd Thyme as much as the Liquor will cover then boil it up again then strain it from the Herbs and put of brown Bread as much as will thicken it stir this over the Fire till boiling-hot and it 's done Put to this 3 ounces of Spirit of Wine stirring all well together Apply this spread thick on a Linnen-Cloth every 3 hours blood-warm Another When you have strain'd any part presently put it into cold Water wherein some Wood and Ashes are put Do this about an hour and it gives Ease To cure GAULS or SKIN rub'd off Wash your Sore every hour for a day or two with Spirit of Wine and Vinegar mixt well together laying on a Diaculum Plaster This cures in a small time Against a STAB or CUTT or any other WOUND Take double-refin'd Sugar and Spirit of Wine mixt with it and with this Wash or Syringe your Wound well then put a small quantity of refin'd Sugar pouder'd into your Wound and immediately sow it up with Silk and a fine Needle This will do wonders To cure old ULCERS Take of the best double Spirit of Wine one pint beaten Aloes half an ounce double-refin'd Sugar 3 ounces Myrrh half an ounce mix them well together Use it thus First wash your Ulcer with very clean rain-Rain-water dropping some of the fore-mentioned Spirits into your Ulcer Then apply this Poultice following rain-Rain-water a quart Balm two ounces of good Sugar Parsly and Mint cut small of each a like quantity as much Bread as will make it of a fit consistency for a Poultice make it boiling-hot stirring it all the time then put a Glass of good Beer or Ale Syder or Wine into it Lay this Poultice on every three hours always washing it with the Rain-water and Spirits A new Way for the right Ordering of Cattel A Horse is an excellent and useful Creature but thro' ill Management often abused to prevent which the Drivers ought to observe First That in the Morning they drive them moderately Secondly When they have done Labour rub them well down then tie them to the Rack for an hour or two during which time give them no Meat but between whiles keep them rubbing till their tired Spirits be refreshed then give them a moderate quantity of Meat and Drink Thirdly Let the Stables be open to the Air and keep them clean Let not your Horses in the Stable especially your Saddle-horses have constantly Hay in the Rack nor Provender in your Manger but tie them from their Racks five six or seven hours together let not your Cattel have too much Meat at a time but such a quantity as they may eat up clean When your Horse has been hard Rid or Worked much you may conveniently give him a little Water about two hours before you give him Meat Rubbing down Horses is better than walking them when hot Those that give their other Cattel Grains as the People about London do let them put a little Salt into them which prevents the Rot and watry and windy Diseases Let your Mares with Foal and their Colts run in the Fields for a Year Observe but these Rules and your Horses will seldom want Drenching or Bleeding but if you find they prove too fast the best way to cool their Blood and keep them from Diseases is to give them moderate Labour and alter the quality of their Food The best Food for Horses is good Rick-Hay that is about three quarters of a year old which is much better than Hay out of the Barn And Corn in the Straw is much better than that that is only thresht or that that is both thresht and cleansed from its Chaff And Beans Fitches Pease Barly and Oats in the Straw is not only the most hearty Food but cleanseth the Stomach from all Superfluities but threshed Corn of any sort is good Food for working Horses that go to Grass especially in Winter giving it them Morning and Night Put your Stable-horses to Grass from May to July which will cleanse their Bodies and cure their Feet and Legs of Diseases contracted by standing in the Stable all Winter Rain River and Spring-water are best for Horses and other Cattel much better than Pond-water As for Sheep any disorder wounds their Health if they are driven too hard or coursed with a Dog or the like if they be suffered to lie down whilst hot and this be done often they will break out with the Scab or Mange when about Michaelmas you put them into fresh Pastures if they are close folded it will do the same If in hot Weather they be often removed from place to place it will hinder them from Thriving and make them Scabby much wet likewise makes them Rot. In the Morning betimes drive your Sheep into fallow Fields or Downs where Grass is scarce and take notice of the Situation of the Field then walk your Sheep gently on the driest and highest parts if there be Corn-fields let them feed about two or three hours by the Hedges About 11 a-Clock turn them from the edges of the Corn-fields or Pasturage into the lowest Clay-ground or Valleys you have and let them lie at ease and as scattering as you can Use them at all times tenderly and less Food will serve observ● this method from May till August if the Weather continue warm and it will prevent Scab and Mange when they come into fresh Pasture In May or June I think is the best time for Shearing If the Summer proves wet about June or July let your Sheep continue in the Fold till eight in the Morning if the Morning be moist and again let them be folded before the Dew falls Observe these Rules and you will prevent many Diseases as Choler Flegm Stoppages Red-water Coughs Pains in the Joints Lameness and the like You ought to be most careful of Sheep from Midsummer till Michaelmas Therefore keep your Sheep till 9 a-Clock or till the Sun have dried up the moist Vapours and Humidity from the Earth and then let them out and keep them on the high and dry Grounds if the day prove dry feed them three Hours in lower Grounds and about Evening put them in higher places and besure Fold them before the Dew falls and Fold them on dry Ground from July to September Sheep are most subject to Rot and is occasioned chiefly by too much moisture at the Season and not from licking up Snails

'T is not he that possesseth most but he that wanteth least that is the richest Man To be content is to be rich and these Riches any Man that will may give himself Content is all we aim at with our Store If that be had with little what needs more THE Way to Save Wealth Shewing how a Man may Live plentifully for Two-pence a Day Likewise how to make A hundred Noble Dishes of Meat without either Flesh Fish or Fowl To make Bread of Roots Herbs and Leafs of Trees To brew good cheap Liquor without Malt or Hops To make Shoes last long To make Coals last long To save Soap in Washing To save Cloth in cutting out a Shirt To make Coffee of Horse-beans To feed Cattel well without Hay Grass or Corn. To save Candles To know any one's Mind by Signs if there be Twenty in Company they cannot apprehend it To order Bees aright To settle your Estate with Christian Prudence To know Scripture-Weights and Measures Of Dreams To cure Wounds by Sympathy The Way to Live long To make Spring-Potage To cure all sorts of Cattle for 12 d. Charge To improve Land order and cure all Deseases in singing Birds To kill Vermin To brew Pale Ales. To make Wines and all sorts of Liquor and an easy Way to fine and order them With divers other curious MATTERS Adorn'd with Cuts LONDON Printed and are to be Sold by G. Conyers at the Ring in Little Britain Price 1 s. 6 d. THE Way to Live for Two-pence a Day EXperience teacheth us that Nature is satisfied with a little and that little is also easily to be obtain'd such as Corn-food Spring-water Herbs Roots Fruit Milk Cheese c. And for my own part seriously when I feed upon Bread and Water and sometimes more splendidly upon Bread and Cheese and if I have but brown Bread Hasty-pudding Wheat or Barley-broth I think my Table so well furnish'd that I dare dispute Felicity with any Person By this way of living I am made superiour to the frowns of Fortune for what Estate is there in this Life that can reduce a Man to a lower ebb than Bread and Water Whereas many that accustom themselves to live deliciously frequently commit Robberies Murder and other detestable Villanies to gratifie their Luxury and Profuseness And I do affirm that a Halfpennyworth of Flower made into Pap or Hasty-pudding with Water or with Water Milk and Flower and a Halfpennyworth of Bread to eat with it and a little Salt will make People as strong as they that eat Flesh Fish and Fowl And farther Living on Corn-food you have small occasion to drink and a little Bread Cheese and a Pennyworth of Ale exhilerates a Man three times as much as Flesh Fish or Fowl with the same quantity of Drink 1. Bread and Water takes place of all Foods and are the foundation of dry and moist Nutriment 't is a good Food and of an opening and cleansing nature and now and then will make a good Meal 2. Take two spoonfuls of Wheat-flower or Oatmeal put it into cold Water and mix 'em well together stir this into two Quarts of Water over a quick Fire till it boil up putting a little Salt and some Bread or instead of Bread an Onion boil'd in it will do This will not cost above a Farthing and makes a noble exhilerating meal You may make it thick or thin as you like best thick is best for healthy People 3. Take a quart of Water made boiling hot a spoonful of ground Oatmeal and temper it with cold Water then brew it into your Water set it on the Fire till it boil up then brew it again and it 's done put some Bread and a little Salt into it then eat it and this makes as good a meal as the World affords If you make a meal of this alone you may boil in it some Pot-herbs and Onions and it 's done 4. Take four quarts of Water and put a pint of Pease therein then set 'em in the Pot on a gentle Fire let 'em boil slowly for 3 or 4 hours while they are soft and incorporated into Potage add a little dry Sage rub'd into powder and shred an Onion into it you may put in a little Mint if you please or any of these Herbs will serve After your Herbs are boil'd put two spoonfuls of Wheat-flower made into Batter with cold Water and when your Potage boils up 't is done This will make about two quarts and will serve a labouring Man a Day costing not above three half-pence 5. Take a quart of Water and set it on the Fire till it boils up then put a spoonful of Oatmeal well mixt in 2 or 3 spoonfuls of cold Water mix an Egg well in it and put it to your boiling Water put a little Salt and Bread if you please to it and this makes a noble meal 6. Take Flower a sufficient quantity then add Water sufficient to make it into a Paste put a little Salt and Ginger to it and a little Yest make your Dumplins as large as a Crown piece and boil 'em this is wholsom nourishing and pleasant Food 7. Take an equal quantity of Milk and Water and when it begins to boil put in Flower the usual way of making Hasty-pudding and eat it with Butter or with Milk This is hearty and strengthning Nourishment 8. Or Water and Flower with a little Ginger made into Hasty-pudding and eat with Milk or Butter is hearty Victuals In many Countries you may have two quarts of Milk for a Penny to which add a pint of Water and not half a Penny worth of Flower and make it into flower'd Milk according to our Directions and you will have a fine Dish sufficient for 4 People and stands but in three half-pence Eat some Bread with it and there 's nothing affords better nourishment and that to all Ages especially young People If every one observes his time of eating and his weight and measure of Food great trouble and waste may thereby be avoided As to quantity of other Foods we suppose sixteen ounces of solid to wit Bread Cheese Butter and Eggs may be sufficient 24 hours for a labouring Man And the best time for eating we suppose to be about 8 in the Morning and 4 in the Afternoon If the Food be flower'd Milk then a pint of it and 4 ounces of Bread and Butter or Cheese is sufficient if Water-gruel or Potage a pint and 4 ounces of Bread and Cheese if raw Milk the same but if flower'd Milk with an Egg in it three ounces of Bread and Butter or of Cheese will be sufficient Divers other Dishes not more healthful but more toothsom and very wholsom 9. Bread and Butter eaten with our thin Gruel wherein is nothing but Salt is the most approved way of eating Water gruel and the best way of eating it is to bite and sip as you do raw Milk and Bread This is a most curious and sweet Food

forth excellent Mushrooms A bread may be made of the Rape or Navew being first scorched after sodden then baked Bread is made of Panick or of Millet whose Seed even in a small quantity arises greatly in Substance Bread and Drink may be made of Lentils Bread made of Flower of dry Beans is strong in Nourishment and may be corrected of his Taste by adding Cummin-seed Of DRINKS 1. Water it self is an excellent Drink or take a Spoonful of ground Oatmeal and incorporate it into a quart of clear Water pouring it out of one Vessel or Pot into another fifteen or twenty times and its excellent against Gravel Stone Scurvy or most other Distempers whatever In Winter make it blood-warm or I think it better if just boiled into a thin Gruel 2. Another Gather the tops of Heath whereof the usual Brushes are made and dry them and keep them from moulding then you may at all times brew a cheap Drink which is very wholsom for the Liver and Spleen if you put a little Liquorice into it it will be much pleasanter and also a little Treacle 3. Another Water and Vinegar is a pleasant Drink or a quart of Water and five or six Spoonfuls of Aqua Composita a small quantity of Sugar a little Borrage or a branch of Rosemary all brew'd together 4. How to Brew good and wholsom Beer without any Hops at all Take Wormword that is either cut down in the Leaf before it is Seeded or being Seeded that is cut into short pieces whereby there may be an equal mixture of the whole bulk together for you must note that the Seeded tops are much stronger and more oily than the rest of the leaves or stalks Make first a Decoction of four ounces of Hops with nine gallons of Water which is the proportion that some Brewers in some sort of Drink do use and when you have gotten out by Ebullition the full strength and virtue of them keep the same apart and begin likewise with some small proportion of Wormwood to the like quantity of Water as before and when you have bestow'd as much time and fire herein as you did about the Hops you may taste each of them by it self and if you find it to exceed the first in bitterness then begin with a less proportion of Wormwood and so reiterate your work until you have equally matched the one with the other then you may safely proceed by the Rule of Proportion to a Barrel and so to a Tunn and on to a whole Brewing Many Persons put Broom into Beer instead of Hops Some say that Centaury Artichoke leaves or Aloes Hipatique will perform the same Platt's Jewel-house pag. 1 3. 5. To Brew without Hops Take Sage Tamarisk tops of Pine or Firr Bartholine commends it to Brew withal as much better than Hops for it is reckon'd excellent against the Scurvy boil'd in your Liquor 6. Herbs that will serve in Brewing as well as Hops and for many Constitutions much better As Balm and Penniroyal Mint Tansie Broom Wormwood Centaury Carduus Eye-bright Sage Betony Dandalion and good Hay Note That you gather these Herbs in their proper Seasons and dry for they are not near so good if used Green if you infuse Broom Wormwood Carduus or any other that exceeds in bitterness let them not lie in your Wort above half an hour but a quarter of an hour is enough if you put in a good quantity 7. Instead of Malt the Liquor of Beech is commended for making an excellent wholsom Drink 8. Potatoes rightly ordered makes good Beer or Bread 9. Take a quart of fair Water a spoonful of Vinegar or Aqua Composita and a spoonful of Sugar and add if have it some Borage or Rosemary and brew them well together 10. Another Take a bushel and a half of good Wheat-bran and a gallon of Molossus and some Ginger add Water to it and it will make a barrel of good Table-beer Houghton's Collect. No. 94. Vol. 4. Another excellent Drink Take a quart or 2 or 3 of Water and some white Sugar and Nutmeg brew them well together and it makes a pleasant and wholsom Drink A spoonful of Treacle and a quart of Water mix'd is excellent tasted Drink and is good against Coughs To restore to Health Consumptive People COnsumptions are a Decay of the Radical Moisture whereby the natural heat of the Stomach is so weakned that it cannot make a due Separation of Meats and Drink received which causes from thence to arise abundance of bad Juices or Phlegm so that no good Nourishment can be bred let the Food be never so Rich nor the Drink so Cordial which all People afflicted find by Experience But these Distempers proceed likewise from various Causes As 1. From over-charging Nature with too great quantities of rich Food or in others by drinking much Brandy Wine and strong Drinks which weakens the natural Heat and destroys the Action of the Stomach In others an idle sedentary course of Life or want of proper Exercises lying in Bed too long too warm Cloathing and too soft Feather or Down Beds which proves always prejudicial to the Health of all Persons It is caused sometimes by too much frequenting the School of Venus provoking Nature beyond her Ability and oft-times corrupts her in her very Radix Young marryed People as well as the most Lewd are oft caught in this Snare and let this be a caution Others by excessive Heats or Colds Surfeits and the like Accidents Some by Fevers and long Fits of Sickness some through Melancholy Grief or Trouble of Mind or Despair and Envy Some have Consumptions Hereditary which is the hardest of all to cure Now when thou findest thy self indisposed and thy stomach to grow weak and a general Disorder to 〈◊〉 through thy whole Body and that thy strength decays consider what it was that caused it whether Temperance or Intemperance in Meats or Drinks ●n respect of the Quantity or Quality as also thy Exercises and all other Extreams thou hast inured thy self to Consider further what Air thou hast lived in where the Disease was bred and by this means thou mayest guess at the cause of thy Distemper And when this is done thou oughtest gradually to alter for the better the whole Course of thy Life not in the nature and quality of the Meats and Drinks only but in their quantity As also thy Exercises and the Air as far as the Condition of thy Life will admit thereof For change of Food Exercises and Airs work Wonders if withal you betake your selves to meer simple Meats and Drinks that are easy of Concoction and generate a freer and firmer Substance I shall now set down what Food Drink and Preparations are agreeable to the Stomachs of sick and languishing Persons And first Of MILK Which is an incomparable Food and the best way for weak Consumptive People to eat it is raw Take what quantity of Milk you please let it stand open to the Air

one Hour or two then skin off the top of it and eat it with well-bak'd Bread neither toast your Bread nor warm your Milk except the Weather be cold and then you may take it blood-warm but then do not toast your Bread You may if you please eat Bisquet with your Milk but do not eat too great a quantity at once sometimes you may mix a little Water with the Milk and sweeteen it with good white Sugar You may eat this three times a day if you make it your sole Food Continue this six or eight months at least and you will find great benefit by it For Distempers that have been many years generating cannot be cured in a moment To prepare Milk with Wheat-flower an Excellent way Take a quart of new Milk after it has stood five or six Hours from the time it was milk'd put to it a third part of River or Spring-water set it on a clear Fire then take some Wheat-flower and temper it with either Water or Milk into a Batter and when the Milk is ready to boil put in your Thickning and stir it a while and when it is ready to boil again take it off then put as much Salt and Bread to it as you please then let it cool without stirring it and it will eat much sweeter Two spoonfuls of Flower is enough for a quart of Milk and Water make it about the thickness of ordinary Milk-po●age This keeps your Body in excellent temper neither binds nor loosens too much and it never tires nor clogs the Stomach Another way Take a quart of Milk and a Pint of Water add to it as much Oatmeal as you please to have it in thickness thin is best Set it on a clear Fire and when it begins to boil take it off and brew it in two Porringers eleven or twelve times then set it on the Fire again and when it begins to boil take it off and let it stand a little and the large Oatmeal will settle to the bottom then add Bread and Salt to it and eat it when it is blood-warm This is an excellent Food agrees well with weak Natures and affords firm Nourishment And if you add at any time to this a new laid Egg or two beaten with your thickning and put it in as aforesaid it will make a rich Dish If you would add Eggs to Milk-potage first put your Milk and Water into your Sauce-pan take a spoonful of ground Oatmeal and beat it up with your Egg or Eggs with either a little Milk or Water and when it is ready to boil stir it in as in flower'd Milk and then you need not brew it put a little Bread and Salt to all your Milk-meats but no Sugar be sure This is a substantial and friendly Food Observe That Milk is best the first half year after the Cow hath Calv'd but not so good after taking Bull or Conception Milk boil'd by it self is not so good as when mixt with Oatmeal Flower or Water as aforesaid being not of so cleansing a quality The best time to begin Milk-diet I think is about March or April Of BONICLABBER Boniclabber is made by letting your Milk stand till it sowres wh●ch will be in Twenty-four Hours if the Wea●…er be very hot It has a pleasant sowrish Taste and must be eaten only with Bread especially by Consumptive People It is excellent against Stoppage and it's e●sie of Concoction and digests all hard or sweet Food it cools and cleanseth the whole Body and quencheth Thrist to a wonder It is the best spoon-meat for Consumptive People that I know And tho' it may not be so agreeable to the Palate at first yet a little Custom will make it familiar and pleasant Of WATERGRUEL This is good for Consumptive People and is made as followeth Take a quart of Spring or River-water put to it two spoonfuls of Oatmeal then stir it well together set it on the Fire and when it is ready to boil take it off and brew it out of one thing into another then let it stand and the greatest Oatmeal will ●ink to the bottom Then pour it off and add Bread and Salt to it and Butter if you please then eat it when it has stood till it is blood-warm Observe That Milk boiled is nothing so good as either raw or scalded An excellent Gruel of various Ingredients Take 2 pints of Water and put half a quarter of a pound of Currans well wash'd let it stand on the Fire till ready to boil then move it to a less heat for 4 or 5 Minutes then take another Vessel with a quart of the like Water in it made to ● boiling then have your tempered spoonful of Oatmeal ready brew your Oatmeal and Water together very well then take your infused Currans out of the hot Water and put them into your brewed Gruel with some Butter Sugar and Salt throwing away the Water that your Currans were infused in then brew it as before the Currans Salt Butter and Bread all together If you have a mind to put Spice to it then put it into the Water you make your Gruel of when you set it on the Fire A Purging Gruel Take as much Water as you please make it boiling hot then put in these Herbs or any other you shall like best as Corn-sallad Spring-parsly Scurvy-grass Smallage Elder-buds take off your Water from the Fire cover it and let them infuse about half an Hour then take the Liquor from your Herbs and brew it with some tempered Oatmeal you may put in Salt if you please and drink a pint or quart two or three in a Morning and fast till Dinner this Gruel will give you a Stool and cleanse the Stomach from all superfluous matter makes good Blood opens the Passages by which the Humours will freely circulate this is good in Spring and all Seasons of the Year when you can get the Herbs To make all sorts of Herb-Gruel first of Elder-buds Take what quantity of Water you please make it boiling hot then have your Oatmeal tempered with cold Water and the Elder-buds and put them both into the boiling Water and keep it lading or stirring besure let it be 〈◊〉 it were on the boil but not boil up a little while take it from the Fire and let it stand three or four Minutes then take the Herbs out strain it and put into it a little Salt when cold you may drink a quart more or less as your Stomach serves this cleanseth and opens all Obstructions of the Breast and Passages and gives a gentle Stool it s very good for Fat People especially if they join Exercise with it Balm Gruel is made the same way as Elder bud-Gruel and is a notable Cleanser good both for Old and Young it expels Wind and Vapours is good for Fat Gouty or Dropsical People it cleanseth the Passages and cheers the Spirits drink it in March April and May. Scurvy-grass Gruel is a most excellent refiner

c. which I omit for Brevity If wet Weather happen about July August or September or when it is generally a wet Summer and continues till Michaelmas a Rot is greatly to be feared In wet Weather give your Sheep Hay at Night and Morning or give them three times a Week Oats or other Grain mixing a little Salt with it and this will prevent the Rot Low wide Houses like Barns open on all sides to house Sheep in wet Weather preserves them from Rot this is a General Rule in Flanders Those that live where the Rot is often ought to change their Sheep for Hill-Country Sheep which will thrive and prove less subject to this Disease Divers other Notable Things How to harden LEATHER that it shall last much longer than it doth unprepared THis Secret is so necessary for the whole Land that I shall discover it Lay such Leather as is well taw'd to soak in Water wherein there hath been store of Filings of Iron a long time or else in Water that hath lain a long time under a Grindstone where Iron hath from time to time fallen and there settled To beautifie SHOES and keep them dry and beautiful and to preserve them Take two ounces of Bees-wax a penny worth of Lamb-black twelve or thirteen drops of Neats Oil or a little Grease let them boil and stir them well together then take it off and when cold make it into a Roll and rub a little of it upon a hard Brush then heat your Brush and rub your Shoes observe that your Shoes must be rub'd from Dirt clean before you rub your Wax and likewise dry and this will keep out wet and set a Gloss and preserve your Shoes To make COALS last much longer than usual Take your smallest Sea-Coals and mix them well with large pieces of Clay as big as large Balls and lay them upon your Fire To save SOAP in washing Linnen Infuse Spring or River-water two or three days in open Vessels in the Air a quantity of Chalk and it will save a great deal of Soap It purges being drank by Urine brings away Gravel and slimy offensive Matter Put Chalk into stale Beer and it immediately takes away the eagerness of it Drink it with Water and it cures the Heart-burn it is good to brew-withal Directions to Dress HATS. Smear a little Soap upon the places of your Hat that is filthy and then with some hot Water and a hard Brush rub your Hat then scrape it with the back of a Knife what filth sticks and it will bring both Grease and Scap out Another Some take the Grounds of Beer and boil it and with a Brush rub their Hats and so clean it To make Powder INK or White Powder INK Take of Gum Sandrach two ounces and beat it well to a Powder then sift it thro' a fine Sieve take as much Calaminthus which the Druggists sell mix them well beaten to Powder and a quarter of an ounce of this will turn a pint of Water or Vinegar into good Ink presently To make COFFEE of Horse-Beans Take Horse-Beans and roast them then grind them as you do Coffee-Berries and put a small quantity of Coffee to them then take a little sweet Malt tyed in a Rag and put into your Water and boil it as you usually do Coffee I am told it will answer the end for Colour Taste and Virtue Another Take 12 ounces of Horse-Beans unhusk't and roasted 2 ounces of Coffee 2 ounces of Wheat parched or roasted and pouder'd in your Liquor you may boil some sweet Malt tyed in a Bag and make your Coffee with that Liquor This I had from a Friend I am told that Pease does the same thing If you cast Salt into a Lamp of Oil it makes the Oil last twice as long as it will without it A pleasant wholsom and cheap Way to make Wine of Cherries Gooseberries Apricocks and Plumbs Take Gooseberries Cherries and Plumbs or any other such like Fruit bruise them then put them into a Tub such as is used to mash Malt in with a Tap in it then put in it as much good Water as you think fit either to make it small or strong let these infuse 11 13 17 or 20 hours then you must draw it if you would keep it put some bitter Herb or Seed 3 or 4 hours in it for present use Balm or any good Herb then to every Gallon put two pound and a half or three pound of Honey Sugar or Treacle the more sweetning the stronger it will be then put some Yeast to it and let it work Grease the edge of new Shoes or new-soled Shoes then with a hot Iron seer them well on the edge and round the heel it preserves your Shoes from spunginess and makes them last much longer How a Man may Advance his Corn 5 d. or 7 d. in a Bushel and that is by cutting down his Corn before it be over-ripe for if it is over-ripe the Straw becomes so brittle that it hardly supports the Ears by that means it sheds more than was sowed but especially Barly it likewise makes the Bread eat husky therefore take care it stand not too long nor you cut it over-soon but observe a Medium How to Brew Ale Take your Water as hot as you can without boiling then put it into the Mash-tub or other Vessel let it stand a small time before your Malt be put into it for if you put your Malt into the Water hot it will make the Wort of a red colour but the cooler the Water is the paler will your Wort look You may put into the Ale a small quantity of Hops but they must not be boiled but you may do thus fill your Vessel or Copper that you use with your Wort make it boiling-hot then what quantity of Hops you will you may take infuse them nigh half an hour when that is done strain them out not letting it boil at all then you have all the vertues of Hops that are necessary for the Body you must likewise let your Ale be thoroughly wrought or fermented that it may be well cleansed from its Yeasty substance for if not it quickly grows sour likewise you must take care that you don't set it working whilst too hot for that weakens the original heat and if your Ale work too furiously it will not keep but turn sour sooner than the other that is set a working in such a degree of heat neither let your Wort be set a working too cold for that makes the spirituous quality become dead or flat You may Brew as wholsom Ale or wholsomer and not boil it at all try before you judge and speak as you find Read an excellent Book call'd The Way to Health Long-Life and Happiness pag. 154 155 156 157 c. To take Ink out of Paper Take Aquafortis and dip a little of it upon the blot or writing you would take out and immediately it will disappear then take a little Water steeped