pulpe of Cheries Prunes Damsons c. all the yeare TAke of those kinde of cherries which are sharpin taste Quaere if the common blacke and redde cherrie will not also serue hauing in the ende of the decoction a little oyle of Vitrioll or Sulphur or some veriuice of soure grapes or iuice of Lemmons mixed therewith to giue a sufficient tartnesse pull off their stalks and boile them by themselues without the addition of any liquour in a caldron or pipken and when they begin once to boile in their owne iuice stir them hard at the bottom with a spattle least they burn to the pans bottom They haue boyled sufficiently when they haue caste off all their skins and that the pulp and substance of the cheries is grown to a thicke pap then take it from the fire and let it coole then diuide the stones and skins by passing the pulpe onely through the bottome of a strainer reuersed as they vse in cassia fistula then take this pulpe and spread it thin vpon glazed stones or dishes and so let it drie in the sunne or else in an ouen presently after you haue drawne your breade then loose it from the stone or dish keepe it to prouoke the appetite and to coole the stomacke in feuers and all other hote diseases Proue the same in all manner of fruit If you feare adustion in this worke you may finish it in hote balneo 46. How to dry all manner of plums or Cheries in the sunne IF it be a small fruite you must dry them whole by laying thē abroad in the hote sunne in stone or pewter dishes or Iron or brasse pannes turning them as you shall see cause But if the plum be of any largenesse slit each plum on the one side from the top to the bottome and then lay them abroad in the Sunne but if they be of the biggest sort then giue eyther plum a slit on each side and if the sun doe not shine sufficiently during the practice then dry them in an ouen that is temperately warme 47. How to keepe apples peares quinces wardens c. all the yeare drie PAre them take out the coares and slice them in thinne slices laying them to drie in the Sunne in some stone or metalline dishes or vpon high frame couered with course canuas now and then turning them and so they will keepe all the yeare 48. To make greene Ginger vpon sirup TAke Ginger one pounde pare it cleane steepe it in red wine and vinegar equally mixed let it stand so 12. dayes in a close vessell and euery day once or twice stir it vp and downe then take of wine one gallon and of vinegar a pottle seeth altogether to the consumption of a moitie or half then take a pottle of cleane clarified honey or more and put thereunto and let them boile well together then take halfe an ounce of saffron finely beaten and put it thereto with some sugar if you please 49 To make sucket of greene Walnuts TAke Walnuts when they are no bigger then the largest hasill nut pare away the vppermost greene but not too deepe then seeth them in a pottle of water till the water be sodden away then take so much more of fresh water and when it is sodden to the halfe put thereto a quart of vinegar and a pottle of clarified honie 50. To make conserue of prunes or Damsons TAke ripe Damsons put them into scalding water let them stand a while then boyle them ouer the fire till they breake then straine out the water through a colander and let them stand therin to coole then straine the damsons through the colander taking away the stones and skinnes then set the pulpe ouer the fire againe and put thereto a good quantitie of red wine and boile them wel to a stiffenesse euer stirring them vp and downe and when they bee almost sufficiently boyled put in a conuenient proportion of sugar stir all well together and after put it in your gally pots 51. To make conserue of strawberies FIrst seeth them in water and then cast away the water and straine them then boyle them in white wine and worke as before in damsons or else straine them being ripe then boyle them in wine and sugar till they be stiffe 52. Conserue of prunes or Damsons made another way TAke a pottle of damsons prick them and put them into a pot putting thereto a pinte of Rosewater or wine and couer your pot let them boile well then incorporate them by stirringe and when they be tender let them coole straine them with the liquor also then take the pulpe and set it ouer the fire and put thereto a sufficient quantitie of sugar and boile them to their height or consistencie and put it vp in gally pots or iarre glaffes 53. How to candie Ginger Nutmegs or any Roote or flowers TAke a quarter of a pounde of the best refined sugar or sugar candie which you can get powder it put thereto two spoonfuls of Rosewater dip therein your Nutmegs ginger rootes c. being first sodden in faire water till they bee soft and tender the oftner you dip them in your sirrup the thicker the candie will bee but it will be the longer in candying your sirrup must bee of such stiffnesse as that a droppe thereof beeing let fall vpon a pewter dish may congeale and harden being cold You must make your sirrup in a chafing dish of coales keeping a gentle fire after your sirup is once at his full height then put them vpon papers presently into a stoue or in dishes continue fire some ten or twelue dayes till you finde the candie hard and glistering like diamonds you must dip the red rose the gillow flower the marigold the borrage flower and all other flowers but once 5. The arte of comfetmaking teaching how to couer all kinds of seedes fruits o◠spices with sugar First of all you must haue a deep bottomed bason of fine cleane brasse or latton with two eares of Iron to hang it with two seuerall cords ouer a bason or earthen pan with hote coales You must also haue a broad pan to put ashes in hote coales vpon them You must haue a cleane latton bason to melt your sugar in or a faire brasen skillet You must haue a fine brasen ladle to let run the sugar vpon the seedes You must also haue a brasen slice to scrape away the sugar frō the hanging bason if neede require Hauing all these necessarie vessels instruments worke as followeth Choose the whitest finest and hardest sugar and then you need not to clarifie it but beate it onely into fine powder that it may dissolue the sooner But first make all your seedes verie cleane dry them in your hanging bason Take for euery two pounde of sugar a quarter of a pound of annis seedes or Coriander seedes and your Comfites will be greate enough and if you wil make them greater take halfe a pound more of sugar or one
glasse in balneo full of sweete oyle with some store of bruised cloues and rinds of ciuil Oranges or Lemmons also therein and so continue your fire for tvvo or three houres and then letting the Clouès rindes remain in the oile til both the sent taste do please you I think many men which at this day do loath oile as I my selfe did not long since woulde be easily drawen to a sufficient liking thereof 37. How to clarifie without any distillaâ—ion both white and claret wine vinegar for gellies or sauces TO euerie sixe pintes of good wine vinegar put the whites of tvvo new laid Egges wel beateÌ„ then put all into a nevve leaden pipkin cause the same to boyle a little ouer a gentle fire then let it run through a course gelly bag twise or thrise and it vvill be very clear and keep good one whole yeare 38. To make a most delicate white salte for the table FIrst calcine or burn your white salt theÌ„ dissolue it in cleare conduit water let the water staÌ„d without stirring fortie eight houres then carefully drawe away all the cleare water only filter it after euaporate the filtred liquor reseruing the salt Some leaue out calcination 39. A delicate Candle for a Ladies Table CAuse your Dutch Candles to be dipped in Virgin wax so as their last coate may be meerly waxe and by this meanes you may carrie them in your hande without melting and the sent of the tallow will not break through to giue offence but if you would haue them to resemble yellovve waxe candles then first let the tallow be colored with Turmericke boyled therein and strayned and after your Candles haue beene dipped therein to a sufficient greatnesse let them take their last coate from yellow waxe this may be done in a great round Cane of tinne plate hauing a bottome being somewhat deeper then the length of your candles as the wax spendeth you may still supply it with more 40. How to hang your candles in the aire without candlesticke THis will make a strange shewe to the beholders that knowe not the conceite it is done in this manner Let a fine Virginall wier be conueied in the midst of euerie weeke and left of some length aboue the Candle to fasten the same to the postes in the roofe of your house and if the roome be any thing high roofed it will be hardly discerned and the flame though it consume the tallow yet it will not melt the wier 41. Rose Vinegar made in a new manner MAcerate or steepe Rose-leaues in faire water let them lye therein til they wax soure in smell and then distill the water SWEETE Powders oyntments beauties c. 1. An excellent damask powder TAke of yreos halfe a pounde Rose leaues 4. ounces cloues one ounce lignum Rhodium two ounces Storax one ounce and a halfe muske and ciuet of each 10 grains beat and incorporate theÌ„ well together 2. An excellent hand water or washing water very cheape TAke a gallon of faire water one handful of LaueÌ„der flowers a few cloues and some orace powder and foure ounces of BeÌ„iamin distill the water in an ordinarie leaden still You may distill a second water by a newe infusion of water vpon the feces a little of this will sweeten a bason of faire water for your table 3. A ball to take out staines from linnen TAke foure ounces of white hard Soape beate it in a mortar with two small Lemmons sliced and as much roche allome as an hafell Nut roll it vp in a ball rub the staine therewith and after fetch it out with warme water if neede be 4. A swéete and delicate Pomander TAke two ounces of LabdanuÌ„ of Beniamin and Storax one ounce muske sixe graines ciuet sixe graines Amber greece sixe graines of Calamus Aromaticus and Lignum Aloes of each the waight of a groat beat all these in a hote mortar and with an hote pestell till they come to paste theÌ„ wet your hand with rose water roll vp the paste sodainly 5. To take staines out of ones hands presently THis is done with the iuyce of Sorrell washing the stained place therein 6. To take away spots and freckles froÌ„ the face or hands THe sappe that issueth out of a Birch tree in great aboundance being opened in March or Aprill with a receiuer of glasse set vnder the boring thereof to receiue the same doth perform the same most excellently maketh the skin very cleare This sap will dissolue pearl a secret not known vnto many 7. A white fucus or beauty for the face THe iawe bones of a Hogge or Sow well burnt beaten and searced through a fine searce and after grounde vpon a porphire or serpentine stone is an excellent fucus being laid on with the oyle of white poppey 8. A delicate washing ball TAke three ounces of Orace halfe an ounce of Cypres two ounces of Calamus Aromaticus one ounce of Rose leaues two ounces of lauender flowers beat all these together in a mortar searcing them through a fine searce then scrape some castill sope and dissolue it with some Rosewater then incorporat all your powders therewith by labouring of them well in a mortar 9. Damaske powder TAke fiue ounces of orace two ounces of Cipres two ounces of Calamus halfe an ounce of Cloues one ounce of Beniamin one ounce of Rose leaues one ounce of Storax calamitum halfe an ounce of Spike flowers mixe them well together 10. To keepe the teeth both white and sound TAke a quart of hony as much Vinegar and halfe so much white wine boyle them together and wash your teeth therwith now and then 11. To delay heat and cleare the face TAke three pintes of conduit water boyle therein two ounces of French barly change your water and put in the barly again repeate this so long till your water purchase no colour from the Barley but become verie cleare boyle the last three pintes to a quart then mixe halfe a pinte of white wine therein and when it is cold wring the iuyce of two or three good Lemmons therein vse the same for the Morphewe heate of the face or hands and to cleere the skinne 12. Skinne kept white and cleare VVAsh the face and body of a sucking child with breast milke or Cowe milke or mixed with water euerie night and the childes skinne will wax faire and cleare and resist sunburning 13. An excellent Pomatum to clear the skinne WAsh Barrowes grease often times in May dewe that hath bin clarified in the sun till it bee exceeding white then take Marsh mallow rootes scraping off the outsides then make thin slices of them and mixe them set them to macerate in a seething balneo and scumme it well till it bee throughly clarified and will come to roap then straine it and put now and then a spoonesull of May-dewe therein bearing it till it be through cold in often chaÌ„ge of May-dew then throw away that dewe
comfits alwaies when the water doth seeth then put in your sugar powder and let it seeth a little vntill it bee cleane dissolued and boyled to his perfect decoction that the whitenesse of the colour be clean gone and if you let it settle you shall see the sugar somwhat clear For biskets take two spoonfulls of liquor of sugar searced in a course searce one dram and of sugar powder to be melt cast one ounce This donne will make the biskets somewhat faire and somewhat greater then poppie seeds Aliter Take sugar powder foure drams sugar to cast foure ounces with liquor sufficient lay golde or siluer on your comfits Euery dramm of sugar powder will take an ounce of sugar to be cast 8. drammes make one ounce To thus much powder for biskets take half a pound of sugar to cast theron Coriander seedes a quarter of a pound sugar 3. pound Coriander seedes halfe a pound sugar 3. drams will make faire comfits For biskets Annis seeds halfe a pound Fennel seeds a quarter of a pound and sugar two pound sufficeth In sixe or eight of the last coats put in two spoonefuls of sugar verie hot to make them crispe To one pound of sugar take 9. ounces of water 55. To make a cullis as white as snowe and in the nature of gellie Take a cocke scalde wash and drawe him cleane seethe it in vvhite vvine or rhenish vvine skuÌ„ it cleane clarifie the broth after it is strayned then take a pinte of thicke and svveete creame straine that to your clarified broth and your broth vvill become exceeding faire and vvhite then take powdred ginger fine vvhite sugar Rose vvater seething your cullis vvhen you season it to make it take the colour the better 56. To make Wafers TAke a pinte of flowr put it into a little creame with two yolkes of egges and a little rose-vvater vvith a little scarced cinamon and sugar vvorke them altogether and bake the paste vppon hote Irons 57. To make Almond butter BLanch your almonds beate them as fine as you can with faire water 2. or three houres then straine them through a lynnen cloth boyle them with Rosewater whole mace and annis seedes till the substance be thicke spreade it vpon a faire cloth dreining the whey from it after let it hang in the same cloth some fewe houres then straine it and season it with Rosewater and sugar 58 A white gelly of Almonds TAke Rosewater gum Dragagant dissolued or Isinglasse dissolued and some Cinamon grossely beaten feethe them altogether then take a pounde of almonds blanch and beate them fine with a little faire water drie them in a faire cloth and put your water aforesaid into the Almonds seeth them together and stir them continually then take them from the fire wheÌ„ all is boiled to a sufficient height 59. To make Leach SEeth a pinte of Creame and in the seething put in some dissolued Isinglas stirring it vntil it be very thicke then take a handfull of blanched Almonds beat them and put them in a dish with your Creame seasoning them with sugar and after slice it and dish it 60. Sweete Cakes without eyther spice or sugaâ— SCrape or washe your Parsneps cleane slice them thinne drie them vpon Canuas or networke frames beat them to powder mixing one thirde thereof with two thirds of fine wheat flower make vp your paste into coates and you shall finde them very sweete and delicate 61. Roses and Gilloflowres kept long COuer a Rose that is fresh and in the bud and gathered in a faire day after the dewe is ascended with the whites of egges well beaten presently strew theron the fine powder of scarced sugar and put them vp in luted pots setting the pots in a coole place in sand or grauell With a fillip at any time you may shake off this inclosure 62. Grapes growing all the yeare PVt a Vine stalke through a Basket of earth in December which is likely to be are Grapes that yeare and when the Grapes are ripe cut off the stalk vnder the basket for by this time it hath taken roote keepe the basket in a warme place and the grapes will continue fresh and faire a long time vpon the vine 63. How to drie Rose leaues or any other single flâ—wer without wrinkling IF you would performe the same well in rose leaues you must in rose time make choise of such roses as are neither in the bud nor full blown for these haue the smothest leaues of al other which you must especially cull choose from the rest Then take right Callis sand wash it in some chaÌ„ge of waters and drie it throughly well either in an ouen or in the sunne and hauing shallow square or long boxes of 4.5 or 6. inches deepe make first an euen lay of sande in the bottome vpon the which lay your rose leaues one by one so as none of them touch other till you haue couered all the sand then strowe sand vpon those leaues till you haue thinly couered them all theÌ„ make another lay of leaues as before and so lay vpon lay c. Set this box in some warme place in a hot sunnie day and commonly in two hot sunnie dayes they will bee through drie then take them out carefully with your hand without breaking Keepe thefe leaues in Iarre glasses bound about with paper neere a chimney or stoue for feare of relenting I finde the red rose leafe best to be kept in this manner also take awaye the stalkes of pansies stocke gilloflowers or other single flowers pricke them one by one in sande pressing downe their leaues smooth with more sande layde eueÌ„ly vpon them And thus you may haue Rose leaues and other flowers to lay about your basons windows c. all the winter long Also this secret is very requisite for a good simplifier because he may drie the leafe of any hearbe in this manner and lay it being drie in his Herball with the simple which it representeth wherby hee may easily learne to knowe the names of all simples which he desireth 64. Clusters of Grapes kept till Easter CLusters of grapes hanging vpon lines within a close presse will last till Easter if they shrinke you may plumpe them vpp with a little warme water before you eat them Some vse to dip the endes of the stalkes first in pitch some cut a branch of the vine with euery cluster placing an apple at each end of the branch now and then renewinge those Apples as they rot and after hanging them within a presse or cupbord which would stand in such a roome as I suppose where the grapes might not freez for otherwise you must be forced now and then to make a gentle fire in the room or else the grapes will rot and perish 65. How to keepe Walnuts a long time plumpe and fresh MAke a laye of the drie stampings of crabs when the veriuice is pressed from them couer that lay with Walnuts and vpon
is commonly vsed in the drawing of Aqua vitae fill two partes thereof with faire watet and one other thirde part with such hearbes as you woulde distill the hearbes being eyther moist or drie it skilleth not greatly whether let the hearbes macerate all night and in the morning begin your fire then distil as before in Cinamon water beeing carefull to giue change of waters to your colour alwaies as it needeth drawe no longer then you feele a strong and sensible taste of the hearb which you distill alwayes diuiding the stronger from the weaker and by this meanes you shall purchase a water farre excelling any that is drawen by a common pewter still you may also gather the oyle of each hearb which you shall finde fleeting on the top or summity of your water This course agreeth best with such herbs as are not in taste and will yeeld their oile by distillation 12 How to make the salt of hearbs BVrne whole bundles of dryed Rosemary Sage Isop in a cleane ouen and when you haue gathered good store of the ashes of the hearb infuse warme water vpon them making a strong and sharpe Lee of those ashes then euaporate that Lee the resideÌ„ce or setling which you finde in the bottoÌ„ therof is the salt which you seek for Some vse to filter this lee diuers times before euaporation that their salt may be the clearer and more transpareÌ„t This salt according to the nature of the hearb hath great effects in physicke 13. Spirit of hony PVt one part of honey to 5. parts of water when the water boileth dissolue your honey therein skimme it and hauing sodden an houre or two put it into a wodden vessell and when it is but bloud warme set it on worke with yeaste after the vsuall manner of Beere and Ale tun it and when it hath lyen some time it will yeelde his spirit by distillation as wine beer and ale will do 14. To distil Rosewater at Michaelmas and to haue a goâ—d yeeld as at any other time of the yeare IN the pulling of your Roses first diuide all the blasted leaues theÌ„ take the other fresh leaues and lay them abroad vpon your table or windowes with some cleane linnen vnder them let them ly 3. or foure houres or if they bee dewy vntil the dewe be fully vanished put these rose leaues in great stone pottes hauing narrowe mouthes and well leaded within such as the Goldfiners call their hookers serue to receiue their Aqua fortis bee the best of all others that I know and when they are well filled stop their mouthes with good corkes eyther couered all ouer with waxe or molten brimstone and then set your pot in some coole place and they wil keepe a long time good and you may distill them at your best leasure This waie you may distill Rosewater good cheape if you buy store of Roses when you find a glutte of them in the market wherby they are solde for 7. pence or 8. pence the bushell you then engrosse the flower And some hold opinion that if in the midst of these leaues you put some broken leauen and after fill vp the pot with Rose leaues to the top that so in your distillatioÌ„ of them you shal haue a perfect Rose vinegar without the addition of anie common vinegar I haue knowen Refeleaues kept well in Rondlets that haue been first well seasoned with some hote liquor and Roseleaues boiled togither and the same pitched ouer on the out side so as no aire might penetrate or pearce the vessell 15. A speedy distillation of Rosewater STampe the leaues and first distill the iuice being expressed and after distil the leaues and so you shall dispatch more with one Stil then others do with three or foure stils And this water is euerie way as medicinable as the other seruing in all sirrups decoctions c. sufficiently but not altogether so pleasing in smell 16. How to distill wine vinegar or good Aligar that it may bee both clear sharpe I Knowe it is an vsuall manner among the Nouices of our time to put a quart or two of good vinegar into an ordinary leadeÌ„ still and so to distill it as they do all other waters But this way I do vtterly dislike both for that heere is no seperation made at all and also because I feare that the Vinegar doth cary an ill touch with it either froÌ„ the leaden bottoÌ„ or pewter head or both And therefore I coulde wish rather that the same were distilled in a large bodie of glasse with a head or receiuer the same being placed in sande or ashes Note that the best part of the vinegar is the middle part that ariseth for the first is fainte and phlegmatick and the last wil taste of adustion because it groweth heauie toward the latter end and must be vrged vp with a great fire and therefore you must nowe and then taste of that which commeth both in the beginning towards the latter end that you may receiue the best by it selfe 17. How to draw the true spirit of reses and so of all other hearbs and flowers MAcerate the Rose in his own iuice adding thereunto being teÌ„perately warm a conuenieÌ„t proportion either of yeast or ferment leaue theÌ„ a few daies in fermentation till they haue gotten a stroÌ„g heady smel beginning to incline toward vinegar theÌ„ distill them in balneo in glass bodies luted to their helms happily a limbecke wil do better and rid faster and drawe so long as you find any sent of the Rose to come then redistill you haue purchased a perfect spirit of the Rose You may also ferment the iuice of Roses onelie and after distill the same 18. An excellent Rosewater VPon the top of your glasse bodie straine a haire cloth and vpon that lay good store of Roseleaues either drie or halfe drie and so your water will ascend verie good both in smell and in colour Distill either in balneo or in a gentle fire in ashes you may reiterate the same water vppon fresh leaues This may also be done in a leaden Still ouer which by reason of the breadth you may place more leaues 19. An excellent wvy to make the extract of all Vegetables EXpresse a good quantity of the iuice thereof set it on the fire and giue it onely a walme or two then it will grow cleere before it be cooled pour away the cleerest filter with a peece of cotton and then euaporate your filtred iuyce till it come to a thicke substance and thus you shal haue a most excellent extracte of the Rose Gilloflower c. with the perfect sent and taste of the flower whereas the common waie is to make the extracte eyther by spirit of wine faire water the water of the plant or some kind of menstruum 20. To make a water smelling of the Eglantine Gilloflowers c. DRie the hearbe or flower and distill the same in faire water in a limbecke draw no longer
and put it in a glasse coueing it with May-dewe and so reserue it to your vse Let the mallowe rootes be two or three daies dryed in the shade before you vse them This I had of a great profes sour of Arte and for a rare and dainty secret as the best fucus this day in vse 14. Another minerall ficussor the face INcorporate vvith a woodden pestle and in a woodden mortar with great labour foure ounces of sublimate and one ounce of crude Mercury at the least sixe or eight houres you cannot bestowe too much labor herein then with often change of colde water by ablution in a glasse take awaie the salts from the sublimate change your water twise euery day at the I-ast and in seauen or eight daies the more the better it will bee culcified and then it is prepared Lay it on with the oyle of white poppey 15. To take away chilblanes out of the hands or feete BOyle halfe a pecke of Oates in a quart of water till they waxe drie then hauing first annointed your handes with some good Pomatum well chafed them hold them within the oates as hotte as you may well suffer them couering the bowle wherein you put your handes with a double cloth to keep in the steame of the oats Do this three or foure times and you shal finde the effect The same Oates wiâ—l serue to bee sodden with freshe water three or foure times 16. To helpe a faâ—e that is red or pimpled DIssolue common salte in the iuice of Lemmons and with a linnen cloth pat the patients face that is full of heate or pimples It cureth in a few dressings 17. Aliter TAke of those little whelkes or shels which some do call giny money wash fiue or sixe of theÌ„ beate them to fine powder and infuse the iuyce of Lemmons vpon them it will presently boyl but if it offer to boyle out of your glasse then stop the mouth therof with your finger or blow into it This will in a short time bee like an ointment with which you must anoint the heate or pimples of the face often times in a daye till you find helpe As the ointmeÌ„t dryeth put more iuyce of Lemmons to it I his of an outlandish Gentlewoman and it is an asiured remedy if the heate bee not very extreme Some haue found by experience that bathing of the face with hote vinegar euery night when they go to bed doth mightily repell the humour 18. Aliter QVilt baye salte well dryed and powdered in double linnen sockes of a prettie bignesse let the patient weare them in wide hose and shooes day and night by the space of fourteene dayes or till he be well euery morning and euening let him drie his sockes by the fire and put them on againe This helped M. Foster an Essex maÌ„ and an Atturney of the Common pleas within these few yeares but now deceased whâ—se face was for many yeares together of an exceedinge highe and firye colour of my owne knowledge and had spent much money in Physicke without anie successe at all vntill he obtained his remedie The patient must not take any wet of his feete during the cure 19. Aliter optime TAke halfe a pound of white distilled vinegar two newe laid Egges with their shelles two spoonfuls of the flowers of brimstone let these macerate in the vinegar by the space of three dayes then take out the Egges and pricke them ful of holes with a needle but not too deepe least any of the yolke shoulde happen also to issue let that liquor also mixe with the vinegar then straine all through a fine cloath and tye vp the brimstone in the cloth like a little ball dippe this ball in the strained liquor when you vse it and pat it on the place three or foure times euerie daye and this will cure any red face in twelue or fourteene dayes Some do also commende the same for an approued remedie against the morphew the brimstone bal must be kept in some close thing from the ayre 20. How to take away any pimple from the face BRimstone ground with the oyl of Turpentine and applied to any pimple one houre maketh the flesh to rise spungeous which being annointed with the thicke oyle of butter that ariseth in the morning from new milke sodden a little ouer night will heale and scale away in a fewe daies leauing a faire skinne behinde This is a good skinning salue 21. To helpe any Morphew sunburning itch or red face STeepe two sliced Lemmons being large and faire in a pinte of Condu it water leaue them foure or fiue daies in infusion couering the water then straine the water and dissolue therein the quantitie of a hasell nut of sublimate some hold a dramme a good proportion to a pinte of water finely powdered let the patient wet a cloth therein and rub the place where the griefe is euery morninge and euening a little till the hew doe please hee you may make the same stronger or weaker according to good discretion 22. For the Morphew TAke a pinte of distilled vinegar laie therein two newe laid egges whole with their shelles three yellowe Docke rootes picked and sliced two spoonefulls of the flowers of brimstone and so let all rest three daies and then vse this liquour with a cloth rubbing the place three or 4. times euerie daye and in three or foure dayes it commonly helpeth put some bran in your cloth before you moisten your cloth therein binding it vp in forme of a little ball This of Maister Rich of Lee who helped himselfe and a gallant Ladie therewith in a few dayes 23. To take away the freckles in the face WAsh your face in the wane of the moon with a spunge morninge and euening with the distilled water of elder leaues lettinge the same drie into the skinne Your water must bee distilled in Maie This is of a Trauailer who hath cured himselfe thereby 24. To cure any extreame bruise vpon a sire fall on the face or any other meÌ„ber of the body PResently after the fall make a greate fire and applie hote cloathes one after another without intermission the patient staÌ„ding neere the fire for one houre and a halfe or till the swelling be cleane abated This I knewe proued with good successe in a maid that fell downe a paire of staires whereby all her face was extremely dis figured Some holde opinion that the same may bee perfourmed with clothes wet in hote water and wroonge out againe before application Then to take away the chaungeable colours which doe accustomablie followe all bruises shred the roote of a greene or growing flower deluce beate it with red rose water and grinde it till it come to a salue apply the same in a fewe houres it taketh away all the colours but if it lie too long it will rayse pimples and therefore so soone as the colours be vanished immediately remooue the salue 25. How to keepe the teeth cleane CAlcine
DELIGHTES for Ladies to adorne their Persons Tables closets and distillatories WITH Beauties banquets perfumes and Waters Reade practise and censure AT LONDON Printed by Peter Short 1602. To all true louers of Arte and knowledge SOmetimes I writ the formes of burning balles Supplying wants that were by woodfals wrought Sometimes of tubs defended so by Arte As fire in vaine hath their destruction sought Sometimes I writ of lasting Beuerage Great Neptune and his Pilgrims to content Sometimes of foode sweete fresh and durable To maintaine life when all things els were spent Sometimes I writ of sundrie sorts of soile Which neither Ceres nor her handmaids knew I writ to all but scarsly one beleeues Saue Diue and Denshire who haue sound theÌ„ true When heauens did mourne in cloudy mantles clad And threatned famine to the sonnes of men VVhen sobbing earth denide her kindly fruit To painefull ploughman and his bindes euen then I writ relieuing remedies of dearth That Arte might helpe where nature made a saile But all in vaine these new borne babes of Arte In their vntimelie birth straight way do quaile Of these and such like other newe found skils VVith painfull pen I whilome writ at large Expecting still my Countries good therein And not respecting labour time or charge But now my pen and paper are perfum'd I scorne to write with Coppres or with galle Barbarian canes are now become my quils Rosewater is the inke I write withall Of sweetes the sweetest I will now commend To sweetest creatures that the earth doth beare These are the Saints to whom I sacrifice Preserues and conserues both of plum and peare Empalings now adew tush marchpaine wals Are strong enough and best be fits our age Let piercing bullets turne to sugar bals The Spanish féare is husht and all their rage Of Marmelade and paste of Genua Of musked sugars I intend to wright Of Leach of Sucket and Quidinia Affording to each Lady her delight I teach both fruits and flowers to preserue And candie them so Nutmegs cloues and mace To make both marchpaine paste and sugred plate And cast the same in formes of sweetest grace Each bird and foule so moulded from the life And after cast in sweet compounds of arte As if the flesh and forme which nature gaue Did still remaine in euerie lim and part When chrystall frosts haue nipt the tender grape And cleane consum'd the fruits of euerie vine Yet here behold the clusters fresh and faire Fed from the branch or hangâ—ng on the line The walnut small nut and the Chesnut sweete Whose sugred kernels loose their pleasing taste Are here from yeere to yeere preserued And made by Arte with strongest fruites to last Th'artichoke the apple of such strength The Quince Pomegranate with the Barberie No sugar vs'd yet colour taste and smell Are here maintain'd and kept most naturally For Ladies closets and their stillatories Both waters ointments and sweet smelling bals In easie termes without affected speech Theere present most ready at their cals And least with carelesse pen I should omit The wrongs that nature on their persons wrought Or parching sunne with his hot firie rayes For these likewise relieuing meanes I sought No idle thoughts nor vaine surmised skils By fancie framde within a theorique braine My muse presents vnto your sacred eares To win your fauours falsly I disdaine From painfull practise from experience A sound though costly mysteries I deriue VVith firy flames in scorching Vulcans forge To teast and fine each secret I do striue Accept them well and let my wearied muse Repose her selfe in Ladies laps a while So when shee wakes she happely may record Her sweetest dreames in some more pleasing stile H. Plat. THE TABLE GOod Reader for the vnderstanding of this Table know that a b c d do giue directions vnto the foure seuerall parts or treatises of this Booke a for the first the rest in their order A AENula Campana rootes preserued a 1 Almonds in Leach a 27. Almond butter to make a 57 Almonds into gelly a 58 Alliger distilled b 16 Apples kept drie all the yeare a 47 Aqua rubea b 7 Aqua composita of D. Steuens b 8 Artichokes kept long a 69 B BAgs sweet to lie amoÌ„gst linnen d 35 Ball to take out staines d 3 Ball to wash with d 8 Balme water b 5 Beaumanger c 11 Beefe roasted kept long c 18 Beefe powdered kept long without charge c. 19 Beefe fresh at the sea c. 20 Beautie for the face d. 7.14 Bisket bread or French bisket a. 19 Bisket called prince bisket a. 20 Bisket called biskettello a. 21 Bloud of hearbes b. 22 Borage candied a. 11 Botling of beere truly c. 27 Bottles mustie helped c. 28 Bottle ale most excellent c. 32 Brawne to eat tender and delicat c. 13 Broome capers preserued a. 37 Broyling without smoake c. 26 Bruse helped d. 24 Butter tasting of spice or flowers c. 21 C. Cakes sweete without spice or sugar a. 60 Candying of flowers a. 9.53 Candying in rocke candie a 33.42 Candying of Orenge pilles a. 35 Candles for Ladies tables c. 39 Candles hanging in the aire c. 40 Capers of broome preserued a. 37 Capon boyled in white broth c. 5 Casting in sugar plate a 13 Casting of sugar in partie moldes a 43 Casting and molding of fruit a 44. Cheries preserued a 8 Cherie pulpe kept dry all the yeere a 45 Cheries dried in the sunne a 46 Cheese extraordinarie c 22 Chesnuts kept long a 73 Chilblaines helped d 15 Chine of veale or chicken boiled c. 10 Cinamon water b 10 Collis white and like gellie a 55 Comfits of all sorts a 54 Conserue of Prunes or daÌ„sons a. 50 52 Conserue of Strawberies a 51 Cowcumbers preserued a 36 Cowslep paste a 40 Cowslip water or vineger of the colour of the cowslep c. 34 Crayfish kept long c. 31 Creame clowted c. 23 D DAmaske powder d 1 9 Damsons in marmelade a 31 Damson pulpe kept all the yeare a 45 Damsons in conserue a 50 52 Dentifrises for the teeth d 26 Distillation of hearbes in a new maner b 11 Drying of fruits in the sun a 46 E EGlantine water b 20 Eringo rootes preserued a 1 Extract of vegetables b 19 F FAce spotted or freckled to help d 6 23 Face made faire d 7.14 Face full of heat helped d 11 16 17 18 19 20 21 Face kept white and cleere d 12 Fish into paste c 14 Fish fried kept long c 17 Flesh kept sweete in summer c 24 Flies kept from oile peeces c 30 Flounder boyled on the french fashion c 3 Flowers preserued a 7 Flowers candied a 9 11 Flowers in rocke candie a 42 Flowers dried without wrinkling a 63 Fruit preserued a 8 Fruit how to molde and cast a 44 Fruit kept drie all the yeare a 45 46.47 Fruit kept long fresh a 70 G GEllie chrystalline a 26 Gelly of fruits a 29 Gelly of Almonds a 58 Gilloflowers kept long a 61 Gillowflowers preserued a 7 Gilloflower
water b 20 Gingerbread a 22 Gingerbread drie a 23 Ginger in rocke candie a 33.42 Ginger greene in sirup a 49 Ginger candied a 53 Gloues to persume d 34 Gooseberies preserued a 8 Grapes growing all the yeere a 62 Grapes kept till Easter a 64 H HAndwater excellent d 2 28 Hands stained to helpe d 5 Hands freckled to helpe d 6 Handwater of Scotland b 21 Hasell nuts kept long a 72 Haire blacke altered d 30 37 Haire made yellow d 36 Hearbs distilled in a new maner b 11 Hearbs to yeeld salt b 12 Hearbs to yeeld bloud b 22 Honey to yeeld spirit b 13 I IRish Aqua vitae b 9 Isop distilled in a new maner b 11 Iuice of Orenges or lemmons kept all the yeare c 35 Iumbolds to make a 16 L LArkes to boile c 4 Lauender distilled in a new maner b 11 Leach of almonds a 27 Leach a 59 Leg of mutton boiled after the French fashion c 7 Lemmons in Marmelade a 41 Lemmon moulded and cast a 44 Lemmon iuyce kept all the yeere c 35 Lettuce in sucket a 32 Liquerice paste a 40 Lobsters kept long c 31 M MAce in rocke candie a 42 Mallard to boile c 6 Marchpaine paste a 12 18 Marigolds preserued a 7 Marigolds candied a 9 11 Marigold paste a 40 Marmelade of Quinces or Damsons a 3â— Marmelade of Lemmons of Orenges a 41 May deaw clarified d 33 Morphew helped d 21 22 Mulberies in gellie a 29 Muske sugar a 2 Mustard meale c 25 Mustinesse helped or preuented in waters b 24 N NVtmegs in rocke candie a 33 42 Nutmegs candied a 53 Nuts molded and cast off a 44 Nuts kept long a 72 O ORenges preserued a 34 Orenge pilles candied a 35 Orenges in marmelade a 41 Orenge molded and cast off a 44 Orenge iuice kept all the yeere c 35 Oisters kept long c. 15 P PAste of flowers a 14 40 Paste of Nouie a 15 Paste to keepe one moist a 17 Paste called pust paste a 24 Paste short without butter a 25 Paste of Genua of Quinces a 30 Paste of fish c 14 Peare molded and cast off a 44 Peares kept drie a 47 Perfumes delicate and sodainly made d 31 Perfuming of gloues d 34 Pickerel boiled on the french fashioÌ„ c 3 Pigeons of sugar paste a 10 Pigeons boiled with Rice c 9 Pig to sowse c 1 2 Pigs petitoes boiled after the French fashion c 8 Plums preserued a 8 Plums dried in the sunne a 46 Pomander to make d 4 Pomander renewed d 32 PomatuÌ„ most excelleÌ„t for the face d 13 Pomgranats kept long a 68 Pieseruing of Roots a 1 Preseruing of cowcumbers a 36 Prunes in conserue a 50 52 Pulpe of fruit kept all the yeare a 45 Q QVidinia of Quinces a 28 Quinces into paste of Genua a 30 Quinces in marmelade a 31 Quinces kept drie all the yeare a 47 Quinces kept long a 67 R Rabbets of sugar paste a 10 Raspices in gellie a 29 Rootes preserued a 1 Rootes candied a 53 Rosa solis to make b 6 Rosemarie flowers candied a 9 Roseleaues to drie a 3 6 Rose sirup a 5 Roses preserued a 7 Roses and Rose leaues candied a 9 11 Rose paste a 40 Roses kept long a 61 Rose leaues dried without wrinckles a 63 Rosewater distilled at Michaelmas b 14 rose-Rosewater distilled in a speedy manâ—â—r b 15 Roses to yeeld a spirit b 17 rose-Rosewater most excellent b 18 Rosewater and yet the Roseleaues not discoloured b 23 rose-Rosewater and oyle drawne together b. 25 Rosewater of the colour of the Rose c 34 Rose vineger of the colour of the Rose c 34 Rose vineger made in a newe manner c 41 S SAlet oile purified and graced in taste and smell c 36 Salmon kept long fresh c 16 Salt of hearbs b 12 Salt delicate for the Table c 38 Sawsedges of Polonia c 12 Sirup of Violets a 4 Sirup of Roses a 5 Sparrowes to boile c 4 Spirit of wine extraordinarie b 1 Spirit of wine ordinarie b 2 Spirits of Spices b 3 Spirit of wine tasting of any vegetable b 4 Spirit of honey b 13 Spirit of hearbs and flowers b 17 Skin white and cleare d 2 Sunburning helped d 22 Stoue to sweate in d 27 Strawberies in gellie a 29 Strawberies in conserue a 51 Sucket of Lettuce stalkes a 32 Sucket of greene walnuts a 49 Sugar musked a 2 Sugar paste for foule a 10 Sugar plate to cast in a 13 Sugar plate of flowers a 14 Sugar plate to colour a 38 Sugar cast in partie molds a 43 Sugar smelling and tasting of the cloue or cynamon a 71 T TEale to boile c 6 Teeth kept white and sound d 10 25 26 Time distilled in a new maner b 11 Trosses for the sea a 39 V VIneger distilled b 16 Vineger to clarifie c 37 Violet sirup a 4 Violet paste a 40 14 Violet water or vineger of the colour of the violet c 34 Vsquebath b 9 VV WAfers to make a 56 Walnuts in sucket a 49 Walnuts kept fresh long a 65.66 Wardens kept drie all the yeare a 47 Washing water sweete b 21 d 2 28 29 Whites of egges broken speedily c 29 Wigin to boyle c 6 Wine tasting of wormwood made speedily c 33 Y Ytch helped d 25.21 FINIS The Arte of preseruing conseruing candying c. 1. How to preserue Eringo roots Aenula Campana and so of others in the same manner Sâ—eth them til they be tender then take aâ—ay the piths of theÌ„ and leaue them in a colaÌ„der til they haue dropped as much as they will theÌ„ hauing a thin sirup ready put theÌ„ being cold into the sirup being also colde and let them stand so three dayes then boyle the sirup adding some more fresh sirup vnto it to supply that which the roots haue drunk vp a little higher and at three dayes end boyle the sirup againe without anie new addition vnto the full height of a preseruing sirup and put in your roots and so keepe them Rootes preserued in this maner will eate verie tender because they neuer boiled in the sirup 2. How to make muske sugar of common sugar BRuse 4 or 6. graines of muske place them in a peece of sarcenet fine lawne or cambricke doubled lay this in the bottome of a gallie pot straining your Sugar thereon stop your pot close and all the sugar in a fewe dayes will both sent and taste of muske and when you haue spent that sugar you may lay more sugar thereon which will also receiue the like impression Such muske sugar is fold for two shillings the pound 3. How to drie Roseleaues in a most excellent maner WHen you haue newly taken out your breade then put in your Roses in a sieue first clipping away the whites that they may be all of one colour lay them about one inch in thicknesse in the sieue when they haue stood halfe an houre or therabout they will growe whitish on the top let them yet remaine without stirring till the vppermost of them be
for the sea FIrst make paste of sugar gum Dragagant mixed together thē mixe therewith a reasonable quātiry of the powder of Cinamon ginger and if you please a little muske also and make it vpp into rols of seuerall fashions gilding them heere and there In the same manner you may also conuey any purgatiue vomit or other medicine into sugar paste 40. To make paste of Violets Roses Marigolds Cowslips or liquerice SHred or rather powder the dry leaues of your flower putting thereunto some fine powder of Ginger Cinamon and a little muske if you please mixe them all confusedly together then dissolue some sugar in Rosewater and being boyled a little put some saffron therein if you worke vpon Marigolds or else you may leaue out your saffron boyle it on the fire vnto a sufficient height you must also mixe therewith the pap of a roasted apple being first well dried in a dishe ouer a chafing dish of coales then poure it vpon a trencher beeing first sprinkled ouer with Rosewater and with a knife worke the paste together Then breake some sugar candy small but not to powder and with gumme dragagant fasten it heere and there to make it seeme as if it were roch candied cut the paste into peeces of what fashiō you list with a knife first wet in Rosewater In licorice paste you must leaue out the pap of the pippin and then worke your paste into drie rolles Remember to searce the liquorice through a fine searce These rolles are very good against any cough or colde 41. To make Marmelade of Lemmons or Orenges TAke ten lemmons or orenges boyle them with half a dozē pippins so drawe them throgh a strainer then take so much sugar as the pulp doth wey boyle it as you doe Marmelade of Quinces and then box it vp 42. How to candie Nutmegs Ginger Mace flowers in halfe a day with hard or roch candie Lay your Nutmegs in steepe in common Lee made with ordinarie ashes 24. houres take them out and boyle them in faire water till they be tender and to take out the Lee then drie them and make a sirup of double refined sugar and a little Rosewater to the height of a manus Christi place this sirrup in a gentle balneo or some small heate putting your Nutmegs into the sirup Note that you must skim the sugar as it casteth anie skumme before you put in your Nutmegs then hauing sugar candie first bruised grossely and searced through colanders of seuerall bignesse take the smallest thereof and roule your Nutmegs vp and downe therein either in a dish or vpon clean paper then stoue your Nutmegges in a cupboard with a chafing dish of coales which must be made hote of purpose before you set them in and when they are drie enough dip them againe in fresh sirup boyled to his height as before and roule them in the grosser sugar candie then stoue them againe till they be hard and so the thirde time if you will increase their candie Note that you must spend all the sugar which you dissolue at one time with candying of one thing or other therein presently the stronger that your lee is the better the nutmeg ginger c. wouldly in steep in the lee 10 or 12 daies and after in the sirup of sugar in a stoue or Cupboarde with a chafing dish and coales one whole weeke and then you may candie them suddenly as before Flowers and fruits are done presently without anie such steeping or stouing as before onely they must bee put into the stoue after they are coated with your powdered sugar candie and those flowers of fruits as they are so dainely done so they will not last aboue two or three daies faire and therefore onely to be prepared for some set banquet 34. Casting of sugar in partie moldes of wood LAy your moldes in faire water three or foure houres before you cast then dry vp your inward moisture with a cloth of Linnen then boyle rosewater refined sugar together but not to anie great stiffnesse then poure it into your moldes let your molds stand one houre and then gently part or open the moldes and take out that which you haue cast you may also worke the paste aniè numero 12.13 into these molds first printing or pressing gently a little of the paste into the one halfe and after with a knife taking away the superfluous edges and so likewise of the other halfe then presse both sides of the mold together two or three times after take away the crest that will arise in the middest and to make the sides to cleaue together you may touch thē first ouer with Gum Dragagant dissolued before you presse the sides of the mold together note that you may conuey comfits within before you close the sides You may cast of any of these mixtures or pastes in alablaster molds molded from the life 44. To mold of a Lemmon orenge peare Nut. c. and after to cast it hollowe within of sugar FIll a woodden platter halfe full of sande then presse downe a Lemmon peare c. therein to the iust halfe thereof then temper some burnt Alablaster with faire water in a stone or copper dish of the bignesse of a great siluer boll and cast this pap into your sande and from thence clap it vppon the Lemmon Peare c. pressing the pap close vnto it Then after a while take out this halfe parte with the Lemmon in it and pare it euen in the insides as neere as you can to make it resemble the iust halfe of your Lemmon then make 2. or 3. litle holes in the halfe viz in the edges therof laying it downe in the sande againe and so caste an other halfe vnto it then cut off a peece of the top of both your partie moldes cast thereto another cap in like manner as you did before Keep these three parts bound together with tape till you haue cause to vse them and before you cast lay them alwaies in water and drie vp the water again before you poure in the sugar Coloury our Lemmon with a little saffron steeped in Rosewater vse your sugar in this manner Boile refined or rather double refined sugar and Rosewater to his full height viz. till by powring some out of a spoone it will run at the last as fine as a haire thē taking off the cappe of your molde poure the same therein filling vp the mold aboue the hole and presently clap on the cap and presse it downe vppon the sugar then swing it vpp and downe in your hande turning it rounde and bringing the neather parte some times to be the vpper parte in the turning and è conuerso This is the manner of vsing an Orenge Lemmon or other round molde but if it be long as a pigs foot will be beeing molded then roule it and turne it vp and downe longe waies in the aire 45. How to keepe the drie
it is cold dish it vp like Almond butter and so serue it 12. To make a Polonian sawsedge TAke the fillets of an hog chop them verie small with a handfull of red sage season it hot with Ginger and pepper and then put it into a great sheepes gut then let it lie three nights in brine theÌ„ boyle it and hang it vp in a chimney where fire is vsually kept and these sawsedges will last one whole yeare They are good for sallades or to garnish boyled meates or to make one relish a cup of wine 13. To make tender and delicate Brawne PVt collars of brawne in kettles of water or other apt vessels into an ouen heated as you would for houshold bread couer the vessels so leaue them as long in the ouen as you would doe a batch of bread A late experience amongst glentlewomen farre excelling the olde manner of boyling brawné in great huge kettles Quaere if putting your liquor hot into the vessels and the brawne a little boiled first if by this meanes you shal not giue greate expedition to your worke 14. Paste made of fish INcorporate the bodie of salt-fish Stock fish Ling or any fresh fish that is not full of bones with crums of bread flower Ising lasse c. and with proper spices agreeing with the nature of euerie seuerall fish and of that paste molde off the shapes forms of little fishes as of the Roch Dace Perch c. and so by arte you may make many little fishes out of one great and naturall fish 15. How to barrell vp Oysters so as they shall last for sixe moneths sweete and good and in their naturall taste OPeÌ„ your oisters take the licor of theÌ„ and mixe a reasonable proportion of the best white wine vineger you can get a little salt some pepper barrell the fish vp in small caske couering all the Oysters in this pickle and they will last a long time this is an excellent meanes to conuey Oysters vnto drie townes or to carie them in long voyages 16. How to keepe fresh Salmon a whole moneth in his perfect taste and delicacie FIrst seeth your Salmon according to the vsuall manner theÌ„ sinke it in apt and close vessels in wine vinegar with a braunch of Rosemarie therein By this means Vintners and Cookes may make profit thereof when it is scarce â—n the markets Salmon thus prepared may be profitably brought out of Ireland and sold in London or else where 17. Fish kept long and yet to eate shorte and delicately FRie your fish in oyle some commend Rape Oyle and some the sweetest Siuill Oyle that you canne get for the fish will not taste at all of the Oyle because it hath a watrish bodie oyle and water make no true vnity then put your fish in white wine vinegar and so you may keepe it for the vse of your Table any reasonable-time 18. How to keepe roasted Beefe a long time sweete and wholesome THis is also done in wine vinegar your peeces being not ouer great well and close barrelled vp this secret was fully proued in that honourable voyage vnto Cales 19. How to keepe powdered beefe fiue or six weekes after it is sodden without any charge WHen your beefe hath beene well thorowly powdred by tenne or twelue dayes space then seeth it throughly dry it with a cloth and wrap it in dry clothes placing the same in close vessels and Cupbords and it will keepe sweete sound two or three moneths as I am credibly informed from the experience of a kinde louing friend 20. A conceipt of the Authors how beefe may be carried at the sea with out that strong and violent impression of salt which is vsually purchased by long and extreme powdring HEere with the good leaue fauour of those curteous gentlewomen for whome I did principally if not only intend this litle treatise I will make bold to lanch a little from the shoare and trye what may bee done in the vaste and wide Ocean and in long and dangerous voyages for the better preseruation of such vsuall victuals as for want of this skill doe oftentimes meerely perish or else by the extreame pearcing of the salte doe lose euen their nutritiue strength and vertue if any future experience doe happen to controll my present conceipt let this excuse a scholler quòd in magnis est voluisse satis But now to our purpose let all the bloud bee first well gotten out of the beefe by leauing the same some nine or tenne dayes in our vsuall brine then barrell vp all the peeces in vessels full of holes fastening them with ropes at the sterne of the ship and so dragging them through the salte sea water which by his infinite change and succession of water will suffer no putrifaction as I suppose you may happily find your beefe both sweete and fauourie enough when you come to spend the same And if this happeÌ„ to fall out true vpon some triall thereof had then either at my next impression or when I shall bee vrged thereunto vpon any necessitie of seruice I hope to discouer the meanes also whereby euerie Shippe may carry sufficient store of victuall for her selfe in more close and conuenient cariages then those loose vessels are able to performe But if I may be allowed to carie either roasted or sodden flesh to the sea then I dare aduenture my poore credit therein to preserue for six whole moneths together either Beefe Mutton Capons Rabbets c. both in a cheape manner and also as fresh as wee doe now vsually eate them at our Tables And this I hold to be a most singular necessarie secret for all our English Nauie which at all times vppon reasonable termes I will bee ready to disclose for the good of my country 21. How to make sundry sorts of most daiâ—tie butter hauing a liuely taste of Sage Cinamon Nutmegs Mace c. THis is done by mixing a fewe drops of the extracted cyle of Sage Cinamon Nutmegs Mace c in the making vp of your butter for oyle and butter will incorporat and agree very kindely and naturallie together And how to make the said oyles with all necessarie vessels instruments other circumstances by a most plâ—ine familiar description See my Iewell house of Art and nature vnder the Title of distillation 22. How to make a larger and daintier Cheese of the same proportion of milk then is commonly vsed or knowne by any of our best dairiewomen at this day HAuing brought your milke into curds by ordinarie rennet either breake them with your handes according to the vsuall manner of other cheeses and after with a fleeting dish taking away as much of the whey as you can or els put in the curds without breaking into your moate let them so repose one houre or two or three and then to a cheese of two gallons of milk ad a waight of tenne or twelue pound which waight must
put them in an ouen when the breade is newly drawen closing vp the oven and so let them rest till morning Others content themselues with scaulding them in hotte liquor onely till they bee sweete 19. How to breake whites of Egs speedily A Figge or two shred in peeces and then beaten amongst the whites of egges will bringe them into an oyle speedily some breake them with a stubbed rod some by wringing them often through a spoonge 30. How to keepe flies from oyle peeces A Line limed ouer and strained about the crest of oyle peeces or pictures will catch they Flyes that woulde otherwise deface the Pictures But this Italian conceipt both for the rarenesse and vse thereof doth please me aboue all other viz Pricke a Cowcumber full oâ— barley cornes with the small spiring ends outward make little holes in the Cowcumber first with a wodden or bone bodkin and after put in the graine these being thicke placed will in time couer all the Cowcumber so as no man can discerne what strange plant the same should bee Such Cowcumbers are to bee hung vp in the middest of Summer r omes to drawe all the flies vnto theÌ„ which otherwise would flie vpon the Pictures or hangings 31. To keepe Lobsters Crafishes c. sweet and good for some fewe dayes THese kinds of fish are noted to be of no durabilitie or lasting in warme weather yet to prolong their dayes a little though I feare I shall raise the price of them by this discouerie amongst the fishmongers who onely in respect of their speedie decay doe now and then afford a peniworth in them if you wrappe them in sweete and course rags first moistened in brine and then burie these cloathes in Callis sand that is also kept in some coole and moist place I know by mine owne experience that you shall finde your labour well bestowed and the rather if you lay theÌ„ in seuerall clothes so as one doe not touch the other 32. Diuers excellent kinds of bottle Ale I Cannot remember that euer I did drinke the like sage ale at any time as that which is made by mingling two or three droppes of the extracted oyle of sage with a quart of Ale the same beeing well brued out of one pot into another and this way a whole Stand of sage ale is very speedily made The like is to bee done with the oyle of Mace or Nutmegs But if you will make a right gossips cup that shall farre exceed all the Ale that euer mother Bunch made in her life time then in the bottling vp of your best Ale tunne halfe a pinte of white Ipocras that is newly made and after the best receipt with a pottle of Ale stoppe your bottle close and drinke it when it is stale Some commend the hanging of roasted Orenges prickt full of Cloues in the vessell of Ale till you find the taste therof sufficieÌ„tly graced to your own liking 33. How to make wormewood wine verie speedily and in great quantity TAke small Rochell or Coniake wine put a few droopes of the extracted oile of wormwood therin brewe it togither as before is set down in bottle ale out of one pot into an other and you shall haue a more neate and wholesom wine for your body theÌ„ that which is solde at the Stillyard for right wormwood wine 34. rose-Rosewaâ—er and Roseuinegar of the colour of the Rose and of the Cowslep and violet vinegar IF you woulde make your rose-Rose-water and Rose vinegar of a Rubie color then make choise of the crimson veluet coloured leaues clipping away the whites with a paire of sheeres being through dryed put a good large handful of them into a pinte of Damaske or red rosewater stop your glasse wel set it in the sun til you see that the leaues haue lost their colour Or for more expedition you may pecforme this worke in balneo in a few houres and when you take out the olde leaues you may put in fresh till you finde the color to please you Keep this rose-Rosewater in glasses very well stopt the fuller the better What I haue said of Rosewater the same may also be intended of Rose vinegar violet marigolde and cowslep vinegar but the whiter vinegar you chuse for this purpose the colour therof will be the brighter and therefore distilled Vinegar is best for this purpose so as the same bee warily distilled with a true diuision of parts according to the maner expressed in this booke in the distillation of vinegar 35. To keepe the iuice of Oranges and Lemmons alâ— the yeare for sauce Iuleps and other purposes EXpresse their iuyce and passe it through an Ipocrasse bagge to clarifie it from his impurities then fill your glasse almost to the top couer it closely and let it stand so till it haue done boyling then fill vp your glasse with good sallet oyle and set it in a coole closet or butterie where no Sun commeth the aptest glasses for this purpose are straight vpright ones like to our long beere glasses which would bee made with little round holes within two inches of the bottome to receiue apt fawcets so the grounds or lees would settle to the bottome and the oyle would sinke downe with the iuice so closely that all putrefaction would be auoyded or in steede of holes if there were glasse pipes it were the better readyer way because you shall hardly fasten a fawcet well in the hole You may also in this manner preserue many iuyces of hearbes and flowers And because that profite and skill vnited do grace each other if curteous Ladies you will lend eares and followe my direction I will heere furnish a great number of you I woulde I coulde furnish you all with the iuice of the best ciuill Orenges at an easie price About Alhallontide or soone after you may buy the inward pulpe of ciuill OreÌ„ges wherin the iuice resteth of the comfetmakers for a small matter who doe onely or principally respect their rindes to preserue and make Orengeadoes with all this iuice you may prepaire and reserue as before 36. Howe to purifie and giue an excellent smell and taste vnto sallet oyle PVt sallet Oyle in a Vessell of wood or earth hauing a hole in the bottom to euery 4 quartes of water adde one quarte of oyle and with a woodden spoone or spattle beate them well togither for a quarter of an houre then let out the water preuenting the oyle from issuing by stopping of the hole repeate this worke two or three times and at the last you shall finde your oile wel clensed or clarified In this maner you may also clarifie capons grease being first melted and workinge with warm vvater All this is borrowed of M. Bartholomaeus Scapius the Maister Cook of Pope Pius Quintus his priuie kitchen I thinke if the last agitation were made in Rosewater wherin also cloues or Nutmegs had been macerated that so the oyle woulde bee yet more pleasing Or if you set a Iar
sunne in glasses couered with papers or parchment prickt full of holes strain it often continuing it in the sun and in an hote place till the same growe white and cleere which wil require the best parte of the summer Some commend May dewe gathered from Fennell and Celandine to be most excellent for sore eyes some commend the same prepared as before aboue Rosewater for preseruing of fruits flowers c. 34. Diuers excellent sentes for gloues with their proportions and other circumstances with the manner of perfuming THe Violet the Orenge the Lemmon duely proportioned with other sentes performe this well so likewise of Labdanum Storax Beniamin c. The manner is this First lay your vmber vpon a few coales till it begin to cracke like lime then let it coole of it selfe taking away the coales then grinde the same with some yellowe ocre till you perceiue a right color for a gloue with this mixture wash ouer your gloue with a little hairebrush vpon a smooth stone in euerie seame and all ouer then hang your gloues to drie vppon a line then with gum Dragagant dissolued in some Rosewater ground with a little oyle de Ben or of sweet Almonds vpō a stone strike ouer your gloues in euerie place with the gum and oyle so ground together doe this with a little spoonge but bee sure the gloues be first throughly dry and the colour well rubbed and beaten out of the gloue then let them hange againe till they be drie which will be in a short time Then if you will haue your gloue to lie smooth and faire in shewe goe ouer it againe with your spoonge and the mixture of gumme and oyle and drie the gloue yet once againe Then grinde vppon your stone two or three graines of good muske with halfe a spoonefull of Rosewater and with a verie little peece of a spoonge take vp the composition by a little and little and so lay it vpon your gloue lying vppon the stone Picke and straine your gum Dragagant before you vse it Perfume but the one side of your gloue at once and then hang it vp to drie and then finish the other side Tenne graines of muske wil giue a sufficient perfume to eight paire of gloues Note also that this perfume is done vpon a thin Lambes leather gloue and if you worke vpon a kids skin or goates skin which is vsuall leather for rich perfumes thē you must adde more quantitie of the oyle of Ben to your gumme and go ouer the gloue twise therewith 35. Sweet bags to lie among linnen FIll your bags only with lignum Rhodium finely beaten and it will giue an excellent sent to your linnen 36. To make haire of a faire yellowe or golden colour THe last water that is drawne from honey being of a deepe red colour performeth the same excellently but the same hath a strong smell and therefore must be sweetned with some aromatical bodie Or else the haire beeing first cleane washed and then moistned a prettie while by a good fire in warme allum water with a spunge you may moisten the same in a decoctiō of Turmericke rubarb or the barke of the Barberie tree and so it will receiue a most faire and beautifull colour The Dog◠berrie is also an excellent berrie to make a golden liquor withall for this purpose beate your allum to powder and when the water is ready to seeth dissolue it therin foure ounces to a pottle of water will be sufficient let it boyle a while straine it and this is your allom licour wherewith you must first prepare the haire 37. How to colour the head or beard into a Chesnut colour in halfe an houre TAke one part of lead calcined with sulphur and one parte of quicke lime temper them somewhat thin with water lay it vpon the haire chafing it well in and let it dry one quarter of an houre or thereabout then wash the same off with faire water diuers times and lastly with soape and water and it will be a verie naturall haire colour The longer it lyeth vpon the haire the browner it groweth This coloureth not the flesh at all and yet it lasteth verie long in the haire Saepius expertu◠FINIS