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Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	half_a	ounce_n	rose_n	20,026	5	10.5801	5	true

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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

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

Milk in abundance Holland Merchants have bought up our Rapeseed after the Oil was prest out and made it into great Cakes which is a great Commodity in Holland The Roots and Leaves made clean and stamped together then boiled in Water and given to Cows make them give much Milk and grow fat if all the year you keep them up Turnips with small addition makes very good Cyder and an excellent Oil hath been made thereof Probat est Boil Barley-chaff in Turnip-liquor together with the Turnips and the Leaves which make it as fatning as any Food You may keep Rabbits with Turnip-bread all the year the Roots and Leaves will feed Sheep and Calves very fat The like benefit as with Turnips may be made of Potatoes they make good Food and very good Bread Cakes Paste and Pyes and are both Crust without and Food within The like benefit you may make of Jerusalem Artichokes for Poultry and Swine To make Clay burn as clear as any other Fire and as useful Take of Sea-coal or small Pit-coal one third part and mingle them together as you do Mortar make them up in Balls less than your Head and lay them to dry then put them on the Fire one upon another and observe the conclusion There is a sort of Loam which is combustible of it self and will with a few Charcoals added burn very clear and prove very useful Probat est To make very large Crops of Corn to Admiration Sow Bay-Salt on the Corn-ground To prevent Blasting of Corn under God 〈…〉 change the Seed or by soaking it in the best Muck-water or mixing Lime and Water with it as before and the Corn being steept seasonably add to it the Lime or Ashes or both and being thereby fix'd into them and so sown hath been an excellent Remedy To encrease Corn. Put into quick unslacked Lime-water as much as sufficeth to make it swim 4 inches above the Lime and then pour it off and unto 10 pound of the Water mix one pound of Aquavitae and in that Liquor steep Wheat or other Grain 24 hours which being dry'd in the Sun or Air steep it again in the same Liquor 24 hours more then do the same a third time afterwards sow them at a great distance the one from the other about a foot 'twixt each Grain and one Grain will prove 30 or 40 or 50 Ears and the Stalk will be as tall as any Man Take Pumpions and boil them and use them as you do Turnips and they 'l feed Cattel Swine and Poultry Cabbages and Coleworts will do the same To get Smut from Wheat Lay first a layer of Barly-chaff then a layer of smutty Wheat and then a layer of Chaff again then thrash it and it will break very fair Choice OBSERVATIONS OF Perilous Days and most dangerous in the Year in which if any Person be let Blood of Vein or Wound they shall die within 21 days following or whosoever falleth Sick on any of these days shall die or whosoever taketh a Journey shall die e're he comes home again Or whosoever Weddeth shall soon be parted or live in Sorrow and who beginneth any great Work it shall not come to a happy End they are in January 7 Days 4 5 10 15 17 19 27. February 3 Days 8. 9 17. March 3 Days 15 16 21. April 2 Days 15 21. May 3 Days 7 15 21. June 2 Days 4 7. July 2 Days 15 20. August 2 Days 19 20. Septemb 2 Days 6 7. October 1 Day 6. Novemb. 2 Days 15 19. Decemb. 3 Days 6 7 11. Dog-days begin the 19 Day of July and continue to the 28 th Day of August In which it is dangerous to all Sick to Purge or let Blood but if need be let it be before the midst of the Day To sow Wheat in less quantity and more encrease Take Wheat and put it into Water and Salt a Day and a Night then before you sow it throw it into new slacked-Lime then sow it as you do other Wheat and the encrease God willing will be much more and the less Seed may be sowed A good Rule for Blood-letting and proved True Whoso letteth Blood upon the right Arm the 10th Day of March and the 11th Day of April in the left Arm shall never lose his sight and if you let Blood on the right Arm or left the 4th or 5th and so to the latter-end of May shall have no Fever that Year but whoso letteth Blood on St. Lambert's Day from hence he shall not have the running Gout nor Palsie and who letteth him Blood in the same Month and the 3d Day before the end of the same Month he needeth not let himself Blood on the 11th Day of April in the which Day to let himself Blood on the left Arm is good for the Palsie Also these 3 Mondays if any let Blood of wound or vein he shall die within 3 Days and who is born in these 3 Days he shall be incumbred through a strange Death viz. the first Monday in August the Monday next the end of the same Month and the last Monday of December To make Flumery Take half a peck of white Bran not over-much boulted or sifted let it soak three or four days in two gallons of Water strain out the Liquid part pressing it hard boil it till consumed a third part so that when cool i●s like a Jelly and will keep long when you eat ●…y of it season it with Sugar Rose or Orange-Flower-water put a little Cream or Milk to it and its pleasant and wholsom nourishment To make Milk-potage Put two quarts of Water to four quarts of new Milk and two handfuls of fine Flower let them seeth gently keeping it stirring to prevent burning too and this sweetned is very cooling and wholsom To make abundance of Cream Take a Skimming-dish full of the top of the Milk add to it four Spoonfuls of scraped Sugar and a drop of good Runnet then stir them together that they may thicken a little then set it in a warm place and a great deal of Cream will rise in an hours time Silent Language or to speak by Signs A for Arm stretch it forth B for Brow Eye-brow touching it with the fore-Finger of your right Hand C for Chin touching it with your fore-Finger D for Dimple thrusting your fore-Finger against your Cheek E for Ear touching it with the fore-Finger F for Forehead touching it with the fore-Finger G for Gullet or Throat touching it with the fore-Finger H for Hair I for your Eye K for Knockle L for Lip M for Mouth N for Nose O make a Circle or O with the fore-Finger of the right Hand on the Palm of the left Hand P for Pap or Dug Q for quivering or shaking your fore-Finger of the right Hand R for Rib. S for Shoulder T for Tongue putting it out of the Mouth U for Vein pointing the Finger where you let Blood in the middle of the Arm. W for Wrist grasping the left

to behold but very profitable if well managed in order to which I shall briefly give directions If you have no Stock of Bees but must be obliged to purchase them you must be sure to carry them gently in a Sheet between two Persons on a Pole in the Night-time that they be not disturbed nor their Combs disordered or put out of frame and the best time to remove them is in April not carrying them from a pleasant to an unpleasant place least through that dislike they leave you nor must you open them after you have placed them in your Garden till you find them at rest which you may do by the Cessation of their noise and humming and be sure so to place them that the Hives mouth may stand towards the Rising-Sun observing that the Air and Waters as well as Herbs Trees and Flowers about them be very wholsom for those they most delight in are Rosemary Cassia Thyme Savory Sage Violets Lavender Balm Marjoram wild Thyme Saffron Bean-flowers Mustard-seed Flowers Pinks Melilot Poppies Roses c. And those they dislike which often makes them leave their Masters and wander are Wormwood wild Cucumbers Cornels Elms Spurge Lawrel Southernwood and all bitter Herbs and Trees delighting most in Valleys near pleasant purling Streams and the best Honey is extracted from Thyme the second best from wild Thyme and the third from Rosemary though there is good Honey where none of these grow In the beginning of April the Bees look out and begin to work and if they stand in a pleasant place they will work so cheerfully that they will afford Honey three times in the Summer viz. about the latter-end of May the latter-end of July and the latter-end of August if the Summer be temperate tho' if you would have them subsist well in Winter to take their Honey in May and July is sufficient If it happen that by reason of a young Brood the Hive be over-charged which by their clustering about the mouth of it and their great noise of humming you may plainly discern prepare a new Hive in readiness rubbed with sweet Herbs and observe the coming forth of the young Bees for several days from eight of the Clock till twelve in the Morning lest coming out on a sudden and taking the Wing they bid you farewel and if they delay to come forth you may with Galbanum and Rosin drive out the whole Stock and if there happen to be two Master Bees they will divide and settle apart and so you will have opportunity to Hive them and in Winter if their Stock of Honey fail you must put in Honey Sugar Raisins Figgs c. gently with a slite Cane and cover them with warm Housings of Straw and they will greatly encrease to your Profit Lessius his Directions for a right Course of preserving Health DIvers have written on this Subject but they charge Men with so many Rules so much Observation and Caution about quantity and quality of Meats and Drinks about Sleep Air Exercise Blood-letting Purging and the like that it makes it perfect Slavery to perform what they enjoyn And Men on the other hand will please their own Mind and eat of every thing they best like to their fill so that neither Precepts nor Observations signifie any thing at all for matter of benefit Hereupon they bid adieu to all Physicians or Counsel and leave all to Nature eating perhaps two or three times a day without restraint in measure or quality of Foods but as their Appetite leads them on so fall to business instantly neither can they be perswaded to Purge at fitting Seasons or before Diseases oppose them supposing all well when they feel nothing to the contrary Here upon their Bodies in time are filled with ill Humours which are increased by length of time and become putrified and of a malignant Temper so that upon every light occasion of Heat or Cold Wind or Weather extraordinary Labour or any other Excess they are inflamed and break out into mortal Sickness and Diseases Many People beside my self have found benefit by the Observations following which consists in a Right ordering the Dyet and in a ●ertain Moderation of our Meat and Drink such a moderation I mean as brings Strength and Vigour both to Mind and Body So that what is here intended will furnish Religious Persons with such a way and manner of Living that they may with ●ore Ease Cheerfulness and Alacrity apply themselves to the Service of the Great God for it is scarcely to be believed what Alacrity and inward Consolation they find that addict themselves to Sobriety What is meant by a Sober Life and what is a fit measure of Meat and Drink I call that a Sober Life or Dyet which sets bounds both to Meat and Drink so that a Man must not Eat nor Drink more than the Constitution of his Body allows with reference to the services of the Mind and this I term an Orderly Regular and Temperate Life or Diet this will also reach unto Care in ordering all other things such as immoderate Heat or Cold overmuch Labour and the like through Excess whereof there grows any Inconveniency in Body Health or disturbance in the Operation of the Mind Now this measure is different according to the diversity of Constitutions and Ages For one kind of proportion belongs to Youth another to Consistency a third to Old-Age the Whole and the Sick have also their several measures as also the Phlegmatick and the Cholerick because that in these Constitutions the Nature and Temper of the Stomach is very different Now the measure of the Food ought to be exactly proportioned as near as may be to the quality and condition of the Stomach and that measure is exactly proportioned which the Stomach hath such power and mastery over as it can perfectly concoct and digest in the midst of any Employment that is of Body or Mind which withal sufficeth to the due nourishment of the Body I say in the midst of any Employment of Mind or Body because that a greater measure is requisite to him that is occupied in Bodily Labour and continually exercising the Faculties of the Body than to him that is always in Studies Meditation and other like Exercise of the Mind For half so much commonly serve● their turn who are imployed in Study and Affai●… of the Mind as they that apply themselves to Bodily exercise tho' equal Age and Temper might otherwise perhaps require an equality in both their Dyets Now the difficulty lies in finding out this measure the non-observance whereof causes Catarrhs Coughs Head-ach pains in the Stomach Fever and the like which many People will hardly believe but lay the fault on Wines ill Air Watching too much pains-taking and other like outward causes but questionless they are in the wrong for its a want of a due measure in Eating and Drinking that causes these before-named Distempers and its impossible that any one certain measure should be