into a stone Vessel that may be stop'd very close and morning and night drink a quarter oâ— a point of it pretty warm To Expel Sadness or Melancholly Take Rue Cranes-bill a herb so called and Pulegium of each a pugil dry then in a Stove or Oven and beat them into powder mix the powder with powder of Licoris and Loaf-Sugar sinely scraped make them up into Lozenges with cinamon-Cinamon-water and a little Saffron finely beaten and eat about a quarter of an ounce every morning fasting To Cure the Head-Ach In the first place wash your Temples with fair water then take Saffron Frankincense Vinegar and Roses or Rose-cake beat them together till they may be spread on a piece of Linnen Cloath spinkle this over with a little Powder of Copporas and lay it to the Forehead and Temples Renewing it as you see occasion and it will take away the Heat and ease the Pain For the Plurisie Take the Distilled Water of Burnet wherein Cinamon has been infused an ounce at a time three times a day fasting each time two hours after it For the Green-Sickness Take Extract of Mars prepared with Musk one ounce Alloes Succotrine prepared with the juyce of Succory six â—rams the Extract of Rheuburb half an ounce and of Saffron two drams Oyl of Cinamon six drops mix them well and make them up into small Pills each weighing about a Scruple take one of them fasting in a morning drink about a quarter of an hour after it a glass of Wine and walk about till you begin to be heated or sweat and this repeated several mornings will with the Blessing of God answer your expectation in a wonderful manner To Stench Bleeding Take the tops of Young Nettles and of Ash leaves dip a Linament in them and apply to the Nostrils Wound or any other part that effuses Blood if the Bleeding be Internal mix some fine Sugar in it and drink an ounce of it Blood-warm at a time For a Prick under the Nail Make a Plaister of Turpentine Bees-Wax Mutton-suet and the juce of Housleek this also will draw out Splinters small pieces of Iron or Thorns Melancholy to Suppress Take Clove-gilly-flowers Couslips Borrage-flowers Conserve of Roses each a ounce Alkirms half an ounce preserve Citron and Nutmeg each an ouncâ— Beazar fifteen grains Tincture of Saffroâ— half a dram make these up into an Electuary with Syrup of Clove-gilly-flowers adding a drop or two of oyl of Cinamon and when you find the Melancholly come upon you which you may perceive by the Dulness or Lumpishness of your Spirits take three drams of it in a Glass of Muscadel or old Malaga For the Megrim Take a handful of Ground-Ivy wash it clean bruise it and boil it in a quart of Fine Ale to the consumption of a pint drink it hot in a Morning Fasting For a Feaver Make a Decoction of the tops of Rue in Spring water till it be very strong then strain it and add Wood-Sorrel and Maiden-hair each a little handful add more some Slices of Liquorice Nutmeg and Sugar strain out the liquid part and drop ten drops of the Spirit of Vitriol into half a pint of it and take half in pint at a time Morning Noon and Night applying to the Soles of the Feet Tobacco leaves beaten into a Moisture with a mixture of Blew Currans Falling Sickness Take the Leaves and Berries of Oak Misleto with the top tender Branches dry them in a Stove or Oven beat them into Powder and Sift it finely and take about two drams in a Glass of of White-wine of for those of tenderyears one dram Do it Morning and Evening especially three days before and after the Full of the Moon often repeating it and it will prove very advantageous Diseases in the Eyes Take the Water of Eye-bright a quarter of a pint drop into it five or six drops of clarify'd Honey the Powder of prepared Pearl and Coral each a Scruple shake them well and often drop some of the water into your eyes It helps Inflamations takes of Spots and Celars the Sight For the Evil. Take Cuttlebone uncalcined scrape off the outside dry the white part beat it into Powder very fine and often take half a dram into a spoonful of Aqua Maluae For the Dropsie Take the Roots of Gors scrape them clean and cut them into thin slices the tops of Thime Hysop Penny-Royal and Netties of each a handful Carrawayseeds Elicampain-roots each an ounce bruise them and boyl them in fair water till the liquid part is near consumed then strain out what remains into two quarts of Rhenish-wine bottle it up close and take about nine spoonfuls in the Morning fasting two hours after dinner and going to bed use it often and the watery humour will abate To help Hearing Take the Chive in a Clove of Garlick run a piece of fine Silk thorough it that it may be easily pulled out upon occasion then crush it between your Fingers put it in anointed over with the Oyl of Almonds when you go to Bed and stop your Far with Cotten or Black Wool and in twice or thrice doing your Hearing if not utterly lost will be quickened For a Consumption an Excellent Receipt Take the Herbs Lungwort Liverwort Rue Hysop Sage each a handful Elicampain and the roots of Sweet Flag each half an ounce Anniseeds Carraway-seed Sweet Fennel seeds each the like quantity Burrage and Bugloss-flowers each two drams infuse them 24 hours in two quarts of Old Maliga or good Canary being well bruised add then Scabious and cardus-Cardus-water each two ounces then distill them and drink about two ounces at a time especially fasting This is a great Strengthner of the Lungs and attenuates the vicious humours from the Liver expels VVind out of the Stomach and Bowels Biles to Break and Cure Roast white Lylly-roots in soft Embers bruise Figs with Fennel-seed and Hemp-seed each a quarter of an ounce beat them together and boil them in new Milk till they thicken then add 2 ounces of Hogs-Lard and lay it to the Grieved part CHAP. VII Cookery Or the Art of Dressing Fish Flesh and Fowl after the Newest and Exactest way with their Proper Sawces Garnishes and manner of Serving up To make a Strengthning Jelly of Flesh TAke a well Flesh'd Cock and a Knuckle of Mutton or the Sinews and Knuckle of Veal and little Mutton Raisins of the Sun stoned half a pound bruise these to pieces in three Gallons of VVater then stamp the Meat c. in a Mortar and boil it with the Liquid part up to a pritty thickness then run it through a strainer with hard pressing and when it has stood all night skim off the top and season the rest with Sugar and little Nutmeg sliced with some small pieces of Cinamon and a blade or two of Mace boil it up and strain it again and this being eaten in a Morning fasting is wonderfully Strengthning and Restoring to Nature Lobster Stewed Take Butter Salt and
Red VVine Vinegar and put into your Stew-Pan then grate a little Nutmeg so cut the Flesh of the Tail and Claws of the Lobster in square thick bits the fashion of Dice put them into the Stew sauce covering it with a Dish then when it begins to grow dry run it over with Butter Garnish'd with slices of Lemon and so serve it up with grated Manchet it being seasoned with Grape Verjuce or VVhite-wine To hash a Lobster Clear him of the Shell as soon as boiled and cut the meat in fine thin slices put it into a Earthen Vessel near covered with Claret then put a sprinkling of Salt a good piece of Sweet Butter and the juce of a Lemon being stewed put it upon Sippets and run it over with Butter and Garnish the Dish with slices of Orange and so Serve it up To Collar Beef Take Sinews out of the Flank piece as also the most Skinny part and some of the Fat then cover it with Water and Salt and steep it twenty four hours So hand it a draining in a Linnen-Cloth in the Air shred the tops of Mint Sage Savoury Marjorum and Thime beat a quarter of an ounce of Mace half a quarter of an ounce of Cloves a slice or two of ginger and half an ounce of Pepper mix these with Salt and rub over the Beef rowling it up hard and baking it in a Soaking Oven To bake a Wild Coose or Mallard Par-boil either those then break the Breast and flat it down then season them with Pepper Nutmeg and Salt within and without if they be not very Fat of themselves Lard them and put them into a deep Coffin with Butter above and beneath and when they are well Soak'd poor melted Butter with a Funnel into the vent you have left open on the top of the Lid. To Souce a Pig Scald a large Pig and having take off the Head slit it in the middle take out the Bones and wash it in warm water then with strewing of Salt grated Nutmeg and beaten Mace rowl it up as you do Brawn into a Collar hinding it round with Bass cordage then boyl it in spring-spring-water till it be tender so being taken up put it into cold water wherein a handful of Salt or two has been dissolved and this will make the Skin very white then take about two quarts of the water wherein it was boiled as much White-wine Vinegar a Race of Ginger sliced and two Nutmegs so ordered a quarter of an ounce of whole Pepper and half a handful of Bay-leaves seeth these well together and being cold put the flesh into it and it will keep half a Year To Souce a Pike Carp Breem Tenth Trout or Barbel Darâ—v either of these but scrape not off the Scales wash the Roe and Liver and slit them into long peices then take two quarts of fair water one of White-wine and a bundle of sweet herbs set them over a quick fire and when they have boiled a little put in the Fish and pour in half a pint of Vinegar to harden them being boyled but not tender take them up and put into the Liquor whole Pepper Ginger and Cloves adding some salt and being well boiled pour it hot to your Fish and cover them with Mint Balm Fennel or such like sweet herbs and when you serve them up shred the herbs sprinkle a little Ginger on them and pour Vinegar to them in Sawcers Woodcock Larks Blackbirds or Sparrows to Bake the best way Truss them Parboil them and so season them with Pepper Salt and Ginger and if you please Lard them then put them into a Coffin covered with Butter mixed with a few sweet Herbs all shred and beaten in a Mortar and being Baked enough draw them and pour in other Butter beaten with the Yolk or two of an Egg. Red Deer to make Or make Beef look like it Parboyl it and Press it and let it ly all night in Red Vvine and a small quantity of Vinegar then Lard it thick and season it with Pepper Salt Cloves Mate and Nutmeg or if you will a little Ginger finely beaten then lay it into your Pye or Pasty with store of Butter let it be well soak'd and when you draw it out of the Oven pour in at the Vent Butter Nutmeg Sugar and a little Ginger beaten together and so put it into the Oven again half an hour and thus you may make Tender Beef pass for Venison Neats Tongues to Hash Boyl and Blanch them and slice them in slices then put the pieces into a Pipkin with Raisins of the Sun large Mace three or four Blades blanched almonds Claret boyl them altogether and add a proportion of sweet Butter some Verjuce and a little Sugar strain a Ladle or two of the Liquor and beat it up with the Yolk of two or three Eggs place it on carved Sippits and Garnish with slices of Lemons Parsley and pickled Barberries To Collar Eles Take the largest silver Eles cut then open with the Skin on take out the bones then beat some sweet Herbs with Pepper and a little Ginger and strew them on the inside of the Eels then rowl them up three in a breadth bind them up with Bass flag boyl them in three parts Water and one Wite-wine and as the boyl gently put in some slices of Nutmeg Ginger and whole Pepper being somewhat tender cool them in water then drain that from them and put in the Liquor they were boyl'd in with a little White-wine Vinegar Serve it up garnished with Bay-leaves and slices of Oranges and for Sauce Oyl and Mustard Giblets to Dress with Herbs and Roots c. Parboyl them and put them into a quart of Claret in a Pipkin or Earthen vessel add an ounce of Sugar some Pickled Barberries and Spinage a fagot of sweet herbs and such roots as you think convenient sliced then take strong Broath Verjuice and the Yolks of two or three new laid Eggs strain them and put them into the Pipkin and let them stew together So Serve them on Sippets Garnished with Flowers or Greens Chickens and White Broath Truss and Parboyl your Chickens till they become very White then shred sweet Herbs to them with some blades of Mace and peices of Cinamon shred a little Parsly then strain the Yolks of four or five Eggs with some Virjuce which you must put in when they are ready to be taken up place them on carved Sippets and Garnish with Parsly Hysop and sliced Lemons To Hash Deer Sheep or Calves Tongues Boyl either of these prety well then Blanch them draw them with small sprigs of Rosemary then put then on a Spit till they are half Roasted then slice them and put them into a Pipkin or another Earthen Vessel that will endure the fire with as much Claret as will cover them put in after they have boyled a while some Cinamon Ginger and sliced Lemon a little Mace and some Sugar boyl these altogether and Dish them upon Fryed
undeceived but at the price of many Affronts nay perhaps he may Buy his Experience with the loss of his Life drawing on Quarrels by his ill Manners wherein he finally Perishes and this is no Impossible Suppsition many unhappy Mothers have found to their unutterable Affliction which Deplorable Misfortune a Liberal Education might have prevented Secondly to be Frugal in managing what is your Childrens due is very commendable and must by no means be neglected But in doing it you must not Prejudice them the other way nor indeed Incroach upon any thing that is theirs to advance your self in a Second Marriage or to maintain your own State and Grandure for this not only Cancels your pretended Love to your Deceased Husband in violating his Will and the Trust reposed in you but a manifest Defrauding of your own Children which is the highest Injury of all others for it envenoms the Crime and adds Unnaturalness to Deceit Besides 't is a Preposterous sort of guilt Orphans and Widows are in Scripture linked together as Objects of Gods and Good Mens Pity A Widow to injure her Orphans is like that Uncouth Expression Solomon speaks of Prov. 28.3 A Poor Man that Oppresseth the Poor is like a Sweeping Rain that Leaveth no Food Consider then Seriously in thus proceeding that Injustice of any sort is a grievous Sin Secondly When it is Complicated with Treachery also Thirdly That of all Trusts those Intrusted by the Dead have ever been Esteemed and the Violation of them accounted in a manner Sacriligious and if any Widow can find any allay to these by the two remaining circumstances That it is the Trust of a Husband and the Interest of a Child I shall acknowledge her a very Subtle Casuist but I think it is beyond her Skill by Rules Divine or Moral Having only hitherto spoke of what you owe to your Deceased Husband I now proceed to what of peculiar Obligation relates to your self God who has placed you in this World to pursue the Interests of a Better directs all the signal Acts of his Providence to that end and intends they should be so Interpreted That every great change that occurs is designed either to call you from a wrong way or to quicken your pace in the right And you may the more conjecture when God takes away the Mate of your Bosome and reduces you to Solitariness he sounds you a Retreat from she Gayeties and Lighter Jollytries of the World that with your closer Mourning you may put on a more retired Temper of Mind a Stricter and Soberer Behaviour not to be cast off with your Vail but to be the constant Adornment of your Widowhood As this State requires a great Sobriety and Degrees of Piety so likewise it brings with it many Advantages and Advances towards them The Apostle tells us 1 Cor. 7.34 She who is Married Caretâ— for the things of the World how She may Please her Husband But in this State that care is overpast and Heavenly things by the removal of this Screen stand fairer to view You may now decline Martha's Care of Serving and choose Mary's better part Shake off those Cares that Cloggs the Souls with a Hurry of Incumbrances in Domestick affairs and consider of more Refined things that bring true Happiness with them to Joy and Rejoyce the Mind We find God himself retrenches the Wife's Power of Binding her own Soul Numb 30. Her Vows were Insignificant without her Husbands Confirmation but the Widow might Devote herself to what Degree she Pleased Your Piety in this State has no Restraint from any other inconsistent Obligation but may Mount as high as it can Those Hours that were before your Husbands Right seem now to be Devolved on God who Promises To be a Husband to the Widow and a Father to the Fatherless so he is the grand Proprietor of your Time you may now convert the time Spent in former Entertainments of your Husband into Colloquies and Spiritual Entercourses with your Maker So that that Love which was humane may by the changing of its Object acquire a Sublimity being Exalted to that which is Divine and what before was Expended in Gayeties and Necessaries now not requisite may be Improved in Works of Mercy and Charity That so his Corruption you have lost may help you to put on an Incorruption and your Loss of a Temporary Comfort state you in one that is Eternal Whilst your Loyalty Duty and Conjugal Affection becomes the External Work and happniess of Angels the Ardour of Cherubims and the Joy of Saints in Endless Glory And having thus shewed what relates to Education and a prospect of Happiness here and hereafter I now proceed to Treat of such things as may be useful tho' some what in a lower degree and may be advantageous to you in Houshold Affaires CHAP. V. I hysical Waters and Cordial Drinks conducing to a Healthful Constitution from the Choicest and Approved Receipts of the most Eminent Persons of this and former Ages With their Proper Virtus how they ought to be taken and the Distempers they are Good in c. Apoplectick Water TAke four pound of Black-Cherries bruise and take away the Stones add of the roots of Valerian and Fartshorn shaved each three ounces Rosemary Lavender and Sage each a handful Cloves and Mace beaten fine each an ounce Saffron 〈◊〉 drams flowers of the Lilly of the Valley a handful bruise these and mix them well together and distil'd drink a quarter of an ounce fasting in any convenient liquor as warm Ale Thea Coffee Wine c. and it will help the Apoplexie Paâ—ie or any destempers proceeding from the Affliction of the Brain Aqua Mirabilis to make Take an ounce of the best Cinamon Nutmeg and Citron peel each six drams Gallingal Cubebs Cloves and Mace each two drams bruise them grosly and infuse them in a gallon of White-wine and a quart of spirit of Wine and so distil them this taken half an ounce et a time fortifies the Heart resists contagious Airs Plague or Pestilence Feaver or any venemous Infections Elixir Salutis Lake four ounces of Senna Elicampain roots and Guaicum two ounces Anniseeds Carraway and Coriander seeds each the like quantity Raisins of the Sun stoned half a pound Liquorice sliced two ounces Rheuburb thinly sliced half an ounce bruise and infuse them in Brandy or a spirit drawn from Fruit Malt and Molosses five or six days then draw off the liquid part and put it up in bottles closely Corked This is excellent in the Chollick or other pains in the Belly for cleansing the Stomach and causing a good digestion helps in all cold diseases and brings away the Gravil in the Kidneys or Bladder Antinepretick Water Take of clarefied Honey half a pound Venice Turpentine two ounces Nepretick wood and Rest-harrow roots of each an ounce and a half Mastick Galingal Cloves Cinamon Cubebs Mace of each half aâ— ounce wood of Aloes an ounce bruise them grosly and let them infuse in
two quarts of rectified Spirits and so distill them this is excellent good against the Stone or Gravel eases pains of the Cholick and all other pains of the Bowels Elixir Proprietatis Take Alexandrian Myrrh Aloes Succotrine and Saffron of each two ounces bruise them very fine put them into a gallon of White-wine and a quart of rectified Spirits let them infuse eight days then distill them in a moderately heated Sand-hath and so preserve the Spirit mixing amongst when taken some of the volatile spirit of Hartshorn viz. six drops to a quarter of an ounce This purifies the Blood and is exceeding good against the Sourvey and all Distempers proceeding from corrupt humour if it prove too hot you may take it in Wine or other palatable Liquors Dr. Butler 's Ale Take Sarsaparilla two ounces Polypody of the Oak and Sena each four ounces Licoris two ounces Carriway seeks and Anniseed each an ounce Agrimony and Maiden-hair of each a pugil or little handful Scurvy-grass leaves and stalks a quarter of a peck bruise them grosly together and put them into a thin Canvas bag into six gallons of New Ale and at three days end draw it off and fine it in Bottle This purges the Urin and gentle breathing Sweats it expels Scorbutick humours and helps much in the Dropsie and all watery diseases c. Purl-Royal Take two ounces of Coriander seeds a handful of stript Roman Wormwood an ounce of Senna a little handful of Balm an ounce of Horse-Raddish-root thinly sliced bruise these and infuse them in two gallons of White-wine or Rhenish-wine six days take away the liquid part drink a small glass full in as much other Wine It fortifies the Heart cleanses the Stomach and very much helpeth Digestion These ingredients may likewise be infused in Ale or any other Liquor in Ale it is called Common Garden-Purl a liquor very much esteemed in London Spirit of Scurvey-Grass Take the bark of the root of an Ash-tree the root of Fraxinel Capers and Tamarisk each an ounce Oak Polypode two ounces wild Radish 3 ounces Scurvygrass-leaves one pound Sorrel Water-cresses Brook-lime and spleenwort three handfuls each Bayberries and Berries of Juniper of each half an ounce a handful of the tops of the lesser Centaury the seeds of Mustard Citron Cardus each half an ounce Cinamon Cloves Ginger and Nutmeg each three drams bruise these and digest them in a warm Sand-bath in a gallon of Rhenish-wine and three pints of true Brandy three days then distill them in an Alimbeck Twenty drops in any Liquor is a sufficient dose in case of the Scurvey shortness of Breath pricking Pains foulness of the Lungs Yellowness of the Teeth easing pains of the Belly killing Worms in Children and for it 's rare Virtues is called The Golden Spirit of Scurvey-Grass Pligue Water Take Balm Mint Rhue Cardus and the green husks of Walnuts or Walnut-leaves of each a good handful bruise them and infuse them 24 hours in a gallon of Canary add bruised Mace and Cinamon each half an ounce distill them and drink an ounce of the Water fasting It resists all Pestilential Airs Infectious or Nauseous Vapours that offend Nature is good in Surfeits Pains of the Head or Ascending Vapours that occasion Dizziness the Megrim c. Surfeit-Water Cut off the bottoms of Poppy-flowers infuse two large handfuls in two quarts of Brandy 24 hours wring them out and put in as many fresh ones till the Brandy has the Red Tincture of them then slice in Nutmeg Ginger and Cinamon each a quarter of an ounce press out the liquid part drop in a few drops of Oyl of Cloves and sweeten it with Loaf Sugar keep it close stop'd and take an ounce at a time It 's a great Healer of the Stomach gives Rest cause Sweat and Rarifies the whole Mass of Blood Vsquebaugh Take three gallons of neat Brandy or good rectified Spirit Spanish juce of Liquorice six ounces Raisins of the sun ston'd a quarter of a Pound sliced Dates the Stones taken out the like quantity the tops of Thyme and Balm each a little handful the tops of Rosemary and Rosemary flowers two ounces each Mace Cinamon Coriander-seed and Anniseed grosly bruised each half an ounce scent it with Orange or Citron water or the flowers or peels of either let this Mass infuse 5 or 6 days in a Glass or Earthen Vessel put in six ounces of white Sugar-candy beaten in fine powder then draw or pour off the liquid part as fine as may be and what remains will make a weaker sort by putting other spirits to it This is a pleasant Liquor a great friend to the Lungs preventing cold distillations and bringing away Phlegm or Rheum it removes obstructions in the Liver helps shortness of Breach and sweetens it it â—hears the Spirits and taken fasting prevents the bad effects of evil Airs about three spoonfuls at a time is a sufficient Dose Dr. Stephen 's great Cordial Water Take a Gallon of Claret Canary or Rhenish Wine Gallingal Grains of Paradice Cinnamon Nutmegs Ginger Anniseeds and sweet Fennel-seeds of each three drams Mint the leaves of Red Roses Sage Pellitory of the Wall the tops of Rosemary Thyme Wild Marjorum Chamomile and the tops of Lavender-cotton shred the Herbs and grosly bruise the Spices infuse them the space of two days and distil them in an Alimbeck This mainly resists Infectious Airs is an Antidote against the Plague and very advantagious And ounce of it taken just before the coming of a cold fit of an Ague and if it appear too hot you may palliate it with cooling Liquors it easies mightily likewise pains in the Bowels and is good taken by those that are apprehensive or fearful of the Small pox when they go abroad in times when its rife Metheglin White Take sweet Marjorum Violet Strawberry leaves and flowers the tops of Thyme Rosemary Burrage and Agrimony of each a little handful the seeds of Coriander Carriway and sweet Fennel each half an ounce a quarter of an ounce of beaten Mace boil them grosly bruised in eight gallons of spring-Spring-water gently about an hour scumming straining them being strained put into the liquor as much fine Honey as will make it bear an Egg so that some part of it may appear above the liquid boil it again as long as any scum will rise when it is cool put it up into a Vessel with about a pint of Ale Yeast let it work three days then hang five days a bag of Spice in it draw it off and bottle it up Mead. Take Sweet-Briar rosemary and Thyme Agrimony Bettony and Eyebright the tops of Scabious each a pugil or as much as may be lightly held between the Fore-finger and thumb put them in Spring-water and lay a Stone or some heavy cover to sink them infuse them 48 hours then take them out and boil them in another water till the water be coloured with them very high let them stand off the fire a day and a
night to infuse in a third water then boil it up and to every gallon of Water put a pound of Honey that is into the strained liquor and when it will bear an Egg work it together till the Honey is well dissolved let it seeth 12 hours and boil it up with the whites and stells of half a dozen Eggs beaten together then beat up the whites of two or three Eggs with half a pint of Ale Yeast put up the Liquor into a Cask let it work three days then hang a bag of Spices in it grosly bruised ten days so draw it off and bottle it It is an excellent cooling liquor in Feavours and most hot Diseases as also is the former it Tempers and Allays the Heat of the Blood c. of Rheuburb then boil them with a few Chamomil flowers over a gentle fire and drink off the liquid part very hot repeating it morning and evening For the Chollick Take the oyl of sweet Almonds three ounces Pelletory Water and White-wine each a quarter of a Pint Anniseeds and Chamomll flowers eatch two drams let them simper an hour over a gentle fire then pour out the liquid part and drink it very hot For pains in the Teeth Take Henbane seed and Hysop seed beat them together small dissolve Gum Arabick in a little Water and so drop it on the beaten seeds so that it may make them up into little Pellets if the tooth be hollow put one of these into it and stop it close with Lint if not place it to the root of the Tooth between that and your Cheek For an Ague Take a handful of the tops of the herb Rue bruise them grosly boil them in a quart of White-wine till a third part be consumed and when the Ague sit is coming drink Noise in the Head Take a Clove of Garlick peel it and prick three or four holes in the middle dip it in Honey and put it into your Ear stop it with black Wool and so continue at times for a day or two and the noise will cease For a Fellon Take flower of Malt a handful Sope about the bigness of a Walnut boil them together in Beer till it is as thick as Paste then spread a Plaister and lay it to the part grieved and by often changing it will draw it to a head an break it then lay on a Plaister of Diaculum and it will heal it up Lasks to stay Take Burdock-roots half a handful scrape them and wash them clean the seeth them in fair water till half be consumed and bath your belly and the solâ— of your feet with the Decoction very warm For the stinging of any Venemous thing Bruise sweet Almonds and Ash-tree leaves or for want of them the inner bark make a poultis with a little Honey and the juce of Rue and apply it Bloodshot Eyes or Sore Eyes Take Lapis Calaminaris half an ounce white Sugarcandy the like weight White-wine one ounce heat the stone almost red hot in a clear fire beat it very fine then mingle it with the rest and strain the liquid part through a linnen cloth put it into a Glass and use it with a feather as you see occasion Note the stone must be without red spots white and clear or it may prove hurtful For a Burn or Scald Take two ounces of old Cheese an ounce of Olive Oyl an ounce of Honey and half an ounce of Bole Armoniak mix these together till they may be spread like a Poltis and apply it to the place for want of some of these you may use Oyl white Lead and Snew water beaten and tempered together For Blasting or St. Anthony's Fire Take a new laid Egg roast it hard then take the White from the Yolk put it into a Mortar with half its weight of Copperas bruise them together with some Oyl of Roses and apply the Mass to the place afflicted and it will allay the Swelling and take away the Heat it is also good to prevent all Flushing in the Face and cause Redness to disappear Small Pox to Prevent its Scarring the Face c. Take two ounces of Hogs-Lard a quarter of a pint of rose-Rose-water Tuttia â— dram Oyl of Rosemary half an ounce the powder of an hares Liver or Hares blood dryed two drams make these up into aâ— Oyntment over a gentle fire and wheâ— the Scabs are drying on the Face anoinâ— it with it pretty warm and let theâ— fall off of themselves then anoint yoâ— Face with Oyl of Roses beaten up witâ— a little White-wine and no Scars deâ—â— Pits or Disfigurement will appear To Prevent Hair falling off in the Small-Pox Take the inward Rhind of a Young Oak-tree a good handful beat it small then take half a handful of tops of Balm 〈◊〉 Vervine boil these in a gallon of fair spring water till a third part or more be consumed strain out the liquid part with haâ—â— pressing and wash your head with 〈◊〉 when the Distemper declines and is going off twice a day pretty warm aâ—â— it will not only fasten the roots of the Haâ—â— but refresh and revive it Sore Mouth or Throat Take Marshmallow tops boil them in Whitewine and Honey dissolve as much Alom as will make the Liquid part somewhat rough in the mouth then strain out the thinnest and gargle your mouth and throat with it often pretty warm and the Soarness will cease To procure Sleep or Rest Take half a handful of Water-Lillys bruise them in three pints of Malmsey and let them infuse twelve hours add a dram of Opium as much Poppy-seed and Lettice-seed well bruised and then distil them and take going to bed or when rest is required of the distilled water from half a dram to a dram in any convenient Liquor For the Weakness of the Sight Take Eye-bright fine Sugar and sweet Fennel-seed beat these together and drink about two drams of it in a morning Fasting in a glass of Wine or Beer Ague to Cure Boil a good handful of the tops of Rue in a quart of White-Wine till half be consumed and when you feel the cold fit coming strain it and drink it as hot as may walk about the room as fast as you can and being somewhat tired get into a warm Bed in twice or thrice thus doing the Ague will decline and go off To Refresh the Senses and Restore the Memory c. Take Balm Bugloss dry'd Roses and Frankincense beaten into Powder of all about six ounces infuse them in three Pints of White-wine when they are well bruised and when they have infused twenty four hours put them in an Alimbeck and of the distilled water take a spoonful every morning fasting and fast an hour after it For the Scurvey Take the juyce of Scurvygrass Water-cresses and Brooklime each two ounces let them settle and poor of the clearer part Renish-wine a quart the roots of Elecampain Horse-Radish and Flower-de-luce thinly sliced each half an ounce two Nutmegs well bruised put these
Toasts Garnish with slices of Lemon and grated Manchet To Boyl a Wild Duck or Mallard Truss and Parboyl it then half roast it carve it and let out the Gravey which you must save then take Onions Parsly Ginger and Pepper boyl them together then mix the Gravy with them being chopped or bruised very small then add a few Currans and some grated White-Bread make these thin with Broth and so on Sippits serve it up being first run over with Claret and Anchovey beat up together and this is a very good way to boyl a Tame Duck Widgeon or Moor-Hen to be received very acceptably Pigeons or any small Fowl to Boyl Parboyl them with beaten Parsley and Butter in their Bellies then put them into your Boyler with strong Broth add a blade of Mace and some gross Pepper with half a pint of white-wine grate a little bread into the broth to whitten the Fowl and so serve them up with the Gravy and a dissolved Anchovy Garnish'd with Parsly and Violets or their leaves Sausages to Boyl Put a pint of Claret to a quart of Water put in some sweet herbs finely shred a blade or two of Mace and some Cinamon let them boyl about a quarter of an hour then serve them up with beaten Ginger Cinamon or Mustard and Sugar in Sawcers To Stew Trouts Carp Tench c. Draw them and scrape them well wash them in White-wine then smeer them over with a piece of Sweet Butter and lay them orderly in a Stew-pan putting in as much water as will cover them above an inch with a little Salt a bundle of sweet herbs and some blades of Mace take them up and make your Sawce of beaten Butter Claret yolks of Eggs and Sugar Lamb to make like Venison Bone it and take the side or quarter and dip it in its Blood sprinkle it over with Salt Cinamon and Pepper rowl it up and parboyl it adding some Vinegar to the Water you boyl it in a sprig or two of Hysop and Thyme let it stand six hours in the water when it is off the Fire put it into a coffin and pour to it when half Baked Claret and Melted Butter with some Cloves Mace and dryed Rosemary finely beaten A Shoulder of Mutton with Oysters Stuff your Mutton with strong Oysters of a moderate size and sweet herbs roast it before a pretty quick Fire basting it with Butter and saving the Gravy which falls from it separate from the Fat make it into a Sauce with Claret Pepper and grated Nutmeg then lay the Oysters that you pull out about the Mutton Garnish it with Parsly and slices of Lemon and so serve it up Chikin in Whito-Broath Put three points of Strong Broath to a quart of good white-wine then put it into a Pipkin or some otheâ— Earthen Vessel as many Chickens as it will Conveniently boyl and when it begins to simmer slice some Dates and put into it with three or four blades of Mace and half a pound of Beef Marrow shred some white Endive small and strew in a few sweet herbs let them stew over a moderate fire and the Broath being a little strong strain in the yolk of two or three Eggs stir them about till enough then take them up Dish it with Marrow Dates large Mace the Broth and Sippets Garnish with pickled Grapes and Barbaries or for want of them Parsly and red Beats To make China Broth. Take an ounce of China-root thinly sliced steep it twelve hours in two quarts of fair water on moderate Embers and then put a pritty big Cock-chicken into it put Maiden hair and Wood-sorrel beaten with Raisins Currans and Dates into the Belly tying up the vent add a handful of French Barley well bruised and when the chicken is boyled almost to a Jelly strain out the Broth if there wants water you may add more in the boyling This is an excellent strengthener restorer of Nature when decay'd or wasted A Hare Hashed Cut it out in quarters chine it and lay it in Clarret mixed with three parts of water and parboyl it then slice the flesh in thin pieces and lay it n your stew pan let this be off the Body but the legs wings and head keep whole almost cover it with some of the liquor it was boyled in add some Butter sliced Nutmeg the juce of Lemon and a little beaten Ginger serve it upon Sippets Garnish it with Lemon and sliced Onion Carp to Roast Beat Blanched Almonds into a past with Cream grated Bread sweet Herbs finely shred Currans Salt a little beaten Nutmeg and Ginger draw you Carp at the Gills and put in the Pudding at the same place fastening it to the Spit without running it into it do it by tying on prick the belly to let out the Gravy the sauce it with the Gravy powder of Cinamon sweet Butter and the juce of Oranges beat up with a little Claret and sweet Herbs shred small and boyled tender Garnish with slices of Lemon To Stew a Carp Scrape off the Scale make it clean with in and without save the Blood and mingle it with a pint of Claret lay iâ— in a stew-pan with as much water and white-wine as will cover it sprinkle it over with beaten Cloves Ginger Nutmeg and sweet Herbs quarter in a large Onion put in about half a pound of Butter and when it boyls up put in the Blood and Claret and when it is enough serve it up Garnishing with slices of Oranges and Greens And in this manner you may Dress a Breem Barble Salmon Trout Pike or any not over large Fish A Cods Head to Dress When it is fair and largly cut boyl it with all its appurtenances in Spring or conduit-Conduit-water with a seasoning of Salt and about a pint of VVhite-wine Vinegar fill the mouth with stewing Oysters and close it with a string put in a faggot of sweet Herbs and a quartered Onyon when it is boyled take it up carefully â—et it to draining take Oyster-pickle or â—aw liquor of Oysters the Boyled Onyon three or four Anchovies a quarter of a â—int of VVhite-wine shred into these the â—aggot of sweet herbs clean stript from their stalks beat them up with a pound of sweet butter lay the Oysters in order about and upon the Fish pour on the â—auce Garnish with Lemon and red Beets Thus you may dress young Codlins or large Whitings adding to the stewed Oysters some Shrimps or Prawns unshell'd To Roast a Salmon Take it either whole or a Jole or Rand season it with Salt Ginger and grated Nutmeg stick it with whole cloves Bay-leaves and Rosemary-tops spit and bast it with Butter sprinkle a little with the juce of a Lemon and what drops from it beat up with Butter and the juce of Orange for Sauce as also the Yolks of two or three Eggs lastly add Verjuce powder of Cinamon and Claret Garnishing with Fennel and slices of Orange To Fry Salmon Take the Chine or Rand cut in fine thâ— peices
This is a pleasant purging Syrup not any ways offeâ—â— sive to the Stomach and is therefore usually given to Children on that occasion and this way or by infusion in coâ— water Syrup of Violets Couslips Clove-gilly-flowers and other simple Syrups of Flowers Herbs Fruits and Roots are made Cordial Syrup of Poppeys Take the heads of white poppeys not throughly blown eight ounces the heads of black ones six ounces Aqua Coelestis two quarts simper them over a gentle fire to the consumption of a third part then add 3 pound of Sugar to the liquor the poppeys being squeezed out some blades of Mace and bits of Cinamon boyled in other water to the quantity of half a pint poured into this then boyl it up to the thickness of a Syrup It is exceeding good against Cattars and Coughs and in Feavers mittigating the heat and pain it helpeth Frenzies and Watchings and procureth Sleep And thus with Coelestis Brandy or Aqua-vitae you may make any Cordial Syrups A Syrup for any Cold Cough or Cattar Take one ounce of Cetrack Coltsfoot the herb so called and Maiden-hair each one ounce boyl them in three quarts of water till it wastes to three pints with one pound of Elecampain roots sliced then strain out the liquid part and 〈◊〉 it up with a pound and a half of Sugar to a Syrup and take a dram of it in any covenient warm liquor Night and Morning Honey of Raisins to make Take Raisins of the Sun two pound stone them and infuse them 24 hours in six pound of warm water then boyl it to the consumption of half so strain and press it out then adding two pound of dispumated Hony boyl it to the thickness of Hony And thus you may make Hony of Violets Roses or other Flowers sweet Fruits or Herbs proper to any uses To make Marchpanes Blanch your Almonds swell'd in cold water beat them in a stone Mortar and drop in your beating some Rosewater into them keep them from Oyling and strew now and then a handful of fine sifted Sugar and when by working you have brought it unto a Past rowl it thin and make it into its form Ice it over with Rose-water Sugar and the white of an Egg beaten together put it into a moderate hot Oven and when the Icing begins to rise take it out To make Makroons Take to a pound of Blanched Almonds half a pound of fine Sugar beat them in a Wooden or Stone Mortar with whites of Eggs and a little Rose-water till they come to be as thick as Batter for Fritters â—â—en lay wafers on your Tin Plates put on this Batter in little spoonfuls sprinkling it over with a little fine Sugar and Rose-Water and so Bake them in a Gentle Oven about a Quarter of an Hour To make French Bisket Take half a peck of Flower four Eggs and half a pint of Ale Yeast an ounce and a half of Anniseeds make them up into a Past with a little Cream and cold water fashion it like a long Brickâ— and when it is a day or two old cut it out into thin slices like Toasts being strewed over with beaten Loaf-Sugar set them in a warm Oven or Stove till they are dryed and so put them in boxes for use To make Naples Bisket Take Almonds beaten very fine one pound fine Flower a pound and a half Sugar one pound whites of Eggs half a Dozen make them into Batter with fair water and put the Batter into your Tin Coffins so bake them glazing them with the white of an Egg and Rose-water CHAP. XI Artificial Embellishments Or the Art of Beautifying the Hands Face or any other part of the Body Restoring a good Colour taking away Freckles Spots or any Deformities in the Skin c. Making Perfumes Essences Sweet-bags Sweet-balls Pomatums Washes c. To Beautifie the Hands and Face TAke two handfuls of Rosemary Flowers one handful of the tops of Fumitory and an ounce of Blanched Almonds grosly bruised boyl these in a quart of spring-water and a pint of White-wine till a fifth part be consumed then strain out the rest let it settle twenty-four hours in a Glass then pour it off from the setlings and use it as an excellent Beautifier and great Restorer of a good complexion To make the Skin soft and White Take Neats-foot Oyl one ounce Oyl or the Fat that swims upon the boyling of Sheeps Trotters a like quantity mix these in half a pint of rose-Rose-water over a gentle fire and supple the parts with it very warm chafing or rubbing it in a few times doing it will answer your expectation To take away Morphew Scurff or other Deformities of the Skin Take Comphire two drams two Lemons viz. the juice of them Loaf-Sugar an ounce mix these in half a pint of fair water put it into a Glass and shake it often suffering it to stand eight or ten days in the Sun or some warm place then add a scruple of white sublimated Mercury shake it about and strain it and when you would use it put it softly to your Face with a linnen rag or cloth or upon any other place and it will take off the Deformity and under that there will as it were a new Skin appear very Fresh and Lively To take away Redness or Pimples from the Face Take Camphire a dram Copperas half an ounce Wine Vinegar half a pint add to these the Rhind of Citron thinly pared one ounce boyl them to the consumption of a third part then strain and press out the liquid part and wash the Face with it anointing it afterward with Oyl of Roses and Tuttia mingled together and let it lye on all night and in a little time the Redness or Pimples will decline and the Skin recover its smoothness and natural Complection To take away Freckles Take the Gaul of a young Cock the Wool of a Hares foot burnt to powder by wrapping it up hard in a Brown paper wetted as in Burning Silver Lace that it may not Burn to Ashes but Moulder and so be reducible into Powder add to these an ounce of Rye-Meal beat them together with the Pulp of a Lemon and Wine Vinegar till they may be spread Playster-wise spread this composition on soft Leather and lay it on the Freckley places and in twice or thrice applying you will see a strange Alteration To cause a curious White Shining Complection Take Peach Blossoms two handfuls the Sap that drops from a cut Vine 4 ounce the seedâ— of Mellions grosly bruised one ounce Gum Tragacanth beaten finely into Powder half an ounce put to these when well beaten or bruised two quarts of Clarified Whey let them infuse twenty-four hours in a warm place then press out the Liquid part as hard as may be by pressing and use it as you see occasion To make the Hands or Face Plump Take of the Marrow of the Bones of Hogs Feet two ounces Oyl of Almonds and Oyl of Roses each half an ounce Flower
of Almonds finely sifted half an ounce make these up into an Unguent and chafe it in often and it will Supple and Plump the Skin c. to a curious Softness A curious Perfume against ill Scents Take Frankincense a quarter of an ounce in Powder Myrrh the like quantity Lavender flowers and Rosemary leave beaten into pwder mix them together and put them into an Incense pot or sprinkle them on a Chafing-Dish of Coals A Sweet-Bag to Scent Cloaths c. Take tops of Hysop Winter Savoury Rosemary Lavender and the chippings of Cassa Ligna Cedar and Sassafrax few them up in thin bags and lay them among your Garments and they will not only give them a curious Scent but preserve them from Worms Moths or any other Insects Sweet Balls to cary in ones Hand for the Prevention of ill Airs or Scents Take Past e of Almonds four ounces mingle with it a little Bean-Flower then knead it being made wet with Orange or Jessime water and drop two or three drops of the Oyl of Cloves Nutmeg Cinamon or any other Scents as you will please to have it Scented with and make them up into Balls or hollow Boxes Sweet Powder Take Rice grounds beat them dry them and sift them often till they become very fine then dry them again scent a pound of this with two grains of Musk a dram of Rose scent or other scents proper that is pleasing to you This may be done for want of Rice grounds with White Starch finely sifted A Perfume to Drive away Vermin Take Storax a quarter of an ounce Assafoetida as much the Bark of Elder-root and a few tops of Southern-wood dry the latter and beat them severally into powder then mix them and sprinkle them on a hot Fire-Shovel or Chafing-dish of Coals keeping the place Close and either Mice Rats Bugs Flyes Moths or Worms that are within the scent of it will avoid the place and if it be often continued never return again A Bath to soften Cleanse and Refresh the Body Take the roots of White-Lillies and Marsh-mallows of each two pound Grounsil Pelletory of the Wall and Violets each half an handful Linseed Fenugreek and Coriander-seeds each four ounces Flowers of Camomile Mellilot and tops of Fennel each half a handful boyl about two hours in a sufficient quantity of water then add Oyl of Lillies and Lindseed each a pound and either bathe your self in it in a Bathing-tub warm or apply it with Linnen-cloths Water of Talc a great Beautifier Take the best Talc slit it in thin peices hang it up in a thin Linnen Bag in a very damp place with a Receiver under it to receive the droppings when if sweats or dissolves then distil it and it produces a curious Shining Beatifying Water to set a Lovely Whiteness on the Skin and keep back the signs of Age. To take Spots or Stains out of Silks or Stuffs c. Take a Trotter-bone burn in and beat it to powder mix it with Fullers earth and a little Casteel Soap wet it in fair water rub it on the place and then dry it in the Sun or by a gentle fire then rub it over hard with a wet Brtsh and when it is dry again the Spot or Stain will disappear To take out Pitch Wax Posin or Tar. If any of these happen on a Garment either Silk Linnen or Woollen pour a a little Oyl of Turpentine on the place and let it soak in about half an hour then rub it out but not too hard and you will find the Turpentine has Soaked out the Gluttonous quality so tht it will crumble out like small bits of dry Dirt or Clay To take Spots or Stains out of Linnen Take the juice of a Lemon and red Onyon mixed together put into it a-little Gum Sandrack and Crumbs of Stale White-bread heat these gently over a Fire and then dip the part that is stained often in it let it then dry and have in readiness a hot Lather of Soap and Water to wash it immediately and doing so in two or three Washings it will quite disappear To Source or Clean Gold and Silver Lace Lay it on a Carpet very even then with a soft Brush run it over with fine Bran three or four times to take off the Dirt then to brighten it take burnt Alom beaten to fine Powder and sifted rub this powder on gently with a Brush in all places where the Tarnish is and it will answer your expectation Faided Linnen to recover If Linnen by being too much exposed to the Weather or received Damage by Sea or Scorched c. Make a Lather of Costeel Soap boyl your Linnen in it then immediately throw it into cold water and Fullers-earth pritty hot and thickly mixed then wash it out in the first Lather and wring it lightly hang it to dry in the Shade and it will not only thicken and whiten but be fresh and strong How to make a Starch that will preserve Linnen Take the Bran of the first fine Wheat steep it in water two days then let that water run through 2 or three fine Sieves so put it in an Earthen Dish and set it in the Sun or over a gentle fire till it dry and become a Starch To make your Teeth as White as Ivory Take Lapis Calaminaris burnt and beat to fine Powder also Powder of fine Pumice-Stone put them into a little White-wine and being Moistened dry them again in an Oven or some warm place and so reducing it to powder again rub your Teeth with it either with your Finger or a little Brush and then wash your mouth with Small-beer wherein Sage has been boyled and by this means they will not only become white but fast To take Spots out of the Face or Hands Take a Burdock-root scrape it and slice it thin boyl it in Sheeps Milk and bruise into it two or three Galls of the French Oak and with the Liquid part wet the Spots often and they will fade by degrees and at last disappear A Pomatum for the Hands to Prevent Chopping or Roughness Take Deer-suet half an ounce white Bees-wax a quarter of an ounce Sperma Ceti an Ounce Oyl of Amber 2 drams Oyl of Almonds an ounce incorporate these over a gentle Fire and make them into a convenient thickness and Anoint the Hands or Face with it Notwithstanding I have given you Directions for the making several sorts of Cosmeticks there is one already prepared called The VENETIAN WASH c And â—â—s sold for Twelve-pence the Bottle by S. Claâ—â—e in George-yard in Lombard-street Mr. Levingston 's Fruit-shop the South Enterance of the Royal-Exchange Which I know to be Extraordinary Good for Clearing and smoothing the skin and Rendring the Face very Beautiful and Lovely At the same Places are sold a Most Admirable Powder called A Dentifrice for Whitening the Teeth which will make Teeth though as Black as Ebony as White as Ivory Price Six Pence the Box. Thus have I made Good my Promise to you in laying before you such things as I thought would prove acceptable to you So not Doubting you will Improve them as they were intended for your Good and so Profit by them that you may have the Benefits I Wish you grown Weary with Writing I put and End to this Book FINIS
brought to the Table and therefore I shall only note that the best piece is that next the Head the next the Middle-peice and the Tail by many not much accounted of If a Fish be large turn it on the belly divide it down the back and laying the sides open divide them into three parts yet for your better insight into something you may meet withal one time or other and think difficult I shall not so silently pass over this part of Carving The madner of Carving Fish with their Proper Sauce c. Hack Herring and lay it whole on a Trencher or Plate the Back-bone and Roe being taken out of all salt Fish salt Salmon Green Fish or Conger pair away the Skin Mackerel Marling and Stock-fish lay it flakes And Pike must be laid on the belly on a plate the back opened the bone taken out and Sauced with Clarret Nutmeg and Ginger Butter and the juice of a Lemon A salt Lamprey must be Skinned and cut in Seven or eight peices As for Pince Boyled pour out the water from them cross them with your knife Sauce them with wine salt butter and vinegar and garnish with green things And so you may order Dace Gugâ—ons Roach Mullet Chiven Pearch Sole Whiting Haddock and Godleng only raise either of these by the back clean the belly and take ouâ— the back-bone Bream Carp or Trout must be boned and so laid whole together again But as for Conger Salmon Sturgeon Turbut Toornback cut them up and lay them in order as iâ— the dressing of Fish is in many particular more plainly directed The Sauces for Fish are these Viz. Mustaâ—… for Salt Conger Oyl Vinegar and Mustard with Salmon Herring and Sparthings Saâ—… Eel and Ling Verjuice and Butter witâ—… Roach Dace Bream Mallet and Flounders Gallentiâ—e with Salt Lamprey and Sturgeoâ—… Crab and Chiven with Vinegar beaten Cinâ—…mon and Ginger with all Green Fish Greâ—… Sauce is proper Though with Fresh Tâ—… but usually Mustard and so of others to tedious here toâ—… be mentioned but maâ—… better occur in other parts of thiâ—… Work As for Butchers Meat it greatly concerâ—… you not as to the rules of Carving â—oâ—… that is so commonly seen and easie to bâ—… performed that I believe none can miss it only the Cutting up of a Coney or Hare which is something difficult I have not yet spoken off To Vnlace a Coney Lay it on the back cut up the belly then raise the wings and sides take off the legs and lay the four part of the body and chine together and the belly pieces on each side Sauce it with Butter Vinegar the Liver shred small with boyled Parsley and some powder of Ginger Garnish with Lemons Salt and of Ginger To break a Hare Lay her on her belly cut her down the chine then take off the shoulders legs and belly pieces lay them in order on the sides of the Dish cut off the Tail-pieces or Huntsmans piece divide the chine and the hallow trunk split the Head and lay it in the fore part of the Dish Sauce it with Gravy Pepper Ginger Clarret Vinegar Gallantine and crums of White Bread Garnishing with thin slices of Red Beets and Red Cabbidge Pickles for Sauces and keeping Summer-Fruit all the YEAR Cucumbers to Pickle Take them of a small size or indifferently well chose to your purpose wash them clean from dust and let them lay four hours in Salt and water cold then boyl up good Rape Vinegar or White-wine Vinegar with some Salt Ginger Dill a little whole Pepper and Coriander-seed scum off the froth that arises then put the cold water and salt from the Cucumbers and put the hot liquor to them into a close Cask or Vessel stopp'd and they will not only be very green but keep all the Year Thus you may pickle French-beans slices of Turnip Purslain Lettice or Endive stalks only these must be pretty well scalded in fair-water before they are put into the Pickle Do Broom-buds as you do Cucumbers To Pickle Barberries Boyl water and salt scum it well and let it boyl till it will near bear an Egg marst some Barberries into it and Boyl them to colour it and when it is cool put it to your other Barberries Thus you may Pickle Samphire only adding a little Vinegar to the Brine Also green Grapes Plumbs Cherries Peaches Quinces young Apples Green Apricocks or the like Mushrooms Must be just Scalded in fair water then put in cold White-wine Vinegar with Pepper Mace Ginger and Coriander-seeds cover them with Bay-leaves and keep them close scumming them and putting a little fresh Vinegar once a Month. This way you may keep them at least three quarters of a Year Clove Gilly Flowers When you have infused them for Syrup and pressed the Flowers hard Boyl up vinegar and Sugar gently and scum it put the flowers into it very hot with some Blades of Mace and bit or two of Cinamon And thus you may pickle any sort of Flowers For Garnish Sallade or Sauce which at all times would not be had To keep Fruit for Tarts as they Grew c. Take large Stone-bottles with extraordinary fit Corks well boyled that they may swell close when thurst in put them into an Oven after you have clean washed them dry and evaporate the gross air then immediately fill them with unripe Gooseberries Damsons hard Cherries Apricocks or such like fruits used in Tarts and at many times not to be had stop them up close set them in a dry but not a hot place they 'l keep their natural tast and colour all the Year only they often happen to shrivel a little which in haking c. Plumps up again and by this means the noted Pastry-men have them at all Seasons which makes the Ignorant fancy they have them brought from a far Country in which at that time it is Summer Grapes if not too pripe may be so kept till Christmas To Pickle Oysters Boyl up water and Pepper grosly bruised scum it well and when it is strong of the Pepper put in some slices of Nutmeg Ginger a few Bay leaves and the liquor of the Oysters with a sprinkling of Salt strain out the liquor when it tasts well of the spices take stewing Oysters perboyl or scald them in fair water so put them into the warm Pickle and barrel and pot them up for your use So you may Pickle Muscles Cockles and any small Shell-Fish of the like Nature CHAP. IX The Art of Pastery Or Direction for making Pyes Tarts Custards c. Custards to make DRy the Past when you have formed it to your mind till it grow stiff then break about a dozen Eggs beat them up to a thinness and put them into two quarts of new Milk omitting half the whites and if you will have it a Cream Custard put no white at all in add to these a pound of fine Sugar and two ounces of Rose water mix them very well and strain out the liquidest
them clean from the Stalks and clip off that end that groes in the Husk dry them moderatly in the Sun by spreading them on a clean linen cloth then put two pound or more of Sugar according to the quantity of your flowers to as much Rose-water as will just dissolve it boyl it up into a Syrup and then put in your Flowers after that boyl it up over quicker fire till it Candys so take off stir them with a spoon and bruise the Sugar from them and they will be Candy'd without any clog of Sugar upon them put them up in papered boxes and set them in a warm place and they will keep good and dry all the Year and thus you may order any Flowers or Blosoms Rucket Orange or Lemon-peel Citrons Erigngo-roots or Lettice-stalks to Candy c. Cleanse either of these from superfluity and dry out part of the moisture then boyl them tender in fair water Shifting the water once or twice then wash them in cool water and dry them with a cloth cutting them into what convenient pieces you think fit take twice so much as they weigh in Sugar refine your Sugar and boyl them in one half till they be tender and clear make your Syrup first with half rose-Rose-water and the other half fair-fair-water and when they are clear let a Syrup be made of the other half of your Sugar and boyl them up shake them afterwards till they be cold and so place them on Paper in a warm place till they be dry and keep them as the former Barberrys Grapes or Gooseberrys to Candy First preserve them by boyling them up in a thin Syrup of Sugar and Water after they have been boyled a little tender in water only and having washed off the Syrup in a little warm water strew them over with searsed Sugar and set them in a warm Oven or Stove three or four times not letting them cool till they be dry and they will sparkle very curiously and keep long Rock Candy very Clear Take Spices or Flowers or any dry Suckets or Fruits after they are preserved and dryed lay them upon a Wier Grate over an Earthen pan take refined Sugar and as much Water as will dissolve it viz. near half a pint to every pound then beat into it the white of an Egg when it is hot and set it on the fire again and when it boyls up drop a little cold Water into it set it off the fire again and scum it so boyl it to a candy height till it will draw like a hair between your fingers then pour it very hot into an Earthen pan among your Fruits set it in a warm place and cover it close with a Blancket the next day pour out all the Syrup that will run from it and set your pot in a warm place again to let them dry prick up your Wires take off all the fruit and lay them in Papers and when they are thorow dry they will be a curious Rock-candy then box them up and keep them for use and by these rules you may candy any other things that are proper so to be ordered Cherries to Preserve Gather your Cherries when Ripe in a fair day that the moisture may be off them cut off the tops of the stolks and lay them in a pan upon a thin bed of Sugar put a pound of beaten Loaf Sugar to every pound of Cherries and as you boyl them up sprinkle some Sugar on them and scum them when they are ready to seeth over let it be a over quick fire and they will not break if you do not too many of them together two pound is sufficient at a time then put them into a broad dish a cooling till the next day and if there come any water from them seeth them a little more and so put them up in the Syrup of Sugar for your use and in this manner you may preserve all sort of Plumbs Apricocks Peaches or Nectrals To Preserve Quinces Wipe them clean cut them in four quarters and take out the coar place the quarters regularly in an Earthen pot and put as much Conduit-water or Spring-water as will cover them then set them one a gentle fire and let them seeth till they be soft but not break so lay them in a dish and when they are cold take off the skin let the water boyl after to the Consumption of a third part then put a pint of it to a pound of fine beaten Sugar and when the Sugar is dissolved then seeth it till it boyl up into a Syurup scum it and put in the Quinces and let them seeth softly a considerable time and you perceive them red then turn them that they may be all of one colour and so keep them in the Syrup close Stoped for your use and in this manner you may preserve Pippins and all other winter Fruits Marmalade of Quinces Take three Gallons of Spring or Running-water paâ—e sixteen pound of Quinces quarter them and cut out the Coars put to these eight pound of fine Sugar and â—et them all boyl softly till half the waâ—er be consumed and if you would have â—our Marmalade white cover them very close during the boyling and being of a good colour break them with your spoon â—â—d boyl them up to the thickness of a Marâ—alade then if you please to have it scented you may dissolve into it a little Musk Ambergreese or Rose-water and when 〈◊〉 begins to cleave to the spoon take it from the Fire fill it into boxes or pots smooth it and cover it over with a little fine Sugar and thus you may make Marmalade of Pippins Apricocks Plumbs c. Marmalade of Oranges Lemon or Citrons c. Take the Peels of either clean scraped within and thinly pared without boyl them tender shifting in three waters to take away the bitterness till they have lost a great part of their taste then mash them in a Mortar with a wooden pestle boyl up Syrup with half a point of water to a pound of Sugar and when it is of a good thickness put in the Orange pulp c. and boyl it up scumming off the Froth to the thickness of Marmalade and scent it with Rose-water or Orange water and put it up in Boxes or lay it on a Plate and dry it into Past Past of Oranges and Lemons c. Boyl the Peel tender as the former putting into the first water a handful of Bay-salt and shift them often till the biting tast is gone beat them to Mash and strain the Pulp through a Cushion of Canvas and mingle something more then the weight in Sugar then boyl it up till you can spread it in cakes and Fashioning it as you please pritty thin dry it in places and keep it in a warm place Past of Plumbs Take tender Plumbs as many as you please put them in an Earthen pot and put that pot into a pot of boyling Water but let no water come to the Plumbs and
when they begin to dissolve press out the thinner part from them through a fine cloth then strain the Pulp through a canvas take as much Sugar as it weighs and put to it as much Water as will melt it so boyl it to a Candy height then having boyled the Pulp very well put that and the Sugar hot together so boyl them with sturring and lay them out to dry on plates in what form you please And thus you make Past of Cherrys Rasberys Strawberrys Currans and indeed of most pleasant Pruit and Flowers and by making them somewhat thinner they will be a fine Marmalode Or thus by only putting them in the Syrup without Mashing they may be preserved To Conserve any hard Fruits c. When you have brought them to a past by the beforementioned ruley read to fashion upon your plate instead of drying it put it up in a well glazed pot strew it over with a little fine Sugar and Rose-water and this way will take especially with all hard Fruits as Pippins Oranges Lemons c. Conserve of Tender Fruits Dissolve these especially Plumbs Cherrys c. as you did for the past strain the Liquor and Pulp together putting to every pint three quarters of a pound of Sugar so boyl it up till it becomes indifferent thick then lay it on a cold dish till it will spread no broader and so put it up in your pots strew it over with Sugar and tye it over with a paper and over that a Leather To Preserve Fruits Green Take Pippins Apricocks Peaches Pear-plumbs or as you please when greeâ— scald them till they will peel pritty easâ—ly then being peeled boyl them very tender take their weight of Sugar and disolvâ— it in as much water as will cover them then boyl them something leisurely take them up and boyl the Syrup until it bâ— somewhat thick that it will button upon the Dish-side and when they are cooâ— put them up together keeping them cloâ—â— stopped To preserve Ripe Plumbs or other Fruit. Take their weight in Sugar and put bâ—â— a little water for these will yield liquoâ— of themselves boyl them pritty quickâ— or the Syrup will turn red and wheâ— you see they are enough put them up iâ— pots and keep them stopped and sâ— you may preserve any Ripe Fruit that requires it To Dry Pippins an Amber Clearness Take Yellow Pippins pare them thâ—â— and cut them in halves taking out thâ— Coar lay them in a bason of water theâ— take their weight in Sugar Clarifie it anâ— boyl it almost to a Candy height then drâ— the Pippins with a clean linnen cloth puâ— them into the Hot Sugar permitting them to boyl as fast as they can when they raise take them â—ff the fire and scum them turn them and set them on again and when the Sugar iâ— Candy height lay the Pippiâ—s in a broad Dish and place them in a warm Oven or Stove turn them often and at three days end they will be Dry and Transparent Princes Bisket Take a pound of Sugar as much fine Flower eight yolks of Eggs and 6 whites beat the Eggs and make these two a Batter with Milk mix with it some Carraway-Comfits put it into Tin Coffins and run it over with a little Canary and the yolk of an Egg beaten together To make March-pane of Rashers of Baâ—on Take some of the March-pane and knead it in Saunders till it be red then rowl abroad three rows of the red and four of the white lay together a white and a red rowl until all are layed then cut them overthwart in thin slices and dry them and they will deceive the curious who cannot but take them for Bacon unless you tast or smell them the Composition is as the other Macrhpane only in this thâ— colour added Comfits to make of any small Seed as Carraway Annis Coriander c. Boyl your Sugar to a Gandy height which is when it will draw at the end of a spooâ— like a Hair then your Seeds being dryed fling them in and stir them up and down till they have taken up the Sugar and are run into small divisions then put them between two covers and shake them together to loosen them form each other run them through a Sieve and dry them in an Oven or Stove Thus Almonds or greater Comfits are Sugred over and afterwards perfumed by putting a grain of Musk into the Box wherein you place them keeping them close for three or four days If you would have your Almonds very smooth in the Sugar only dip them into it Rowl-Wafers to make Take a quarter of a peck of the finesâ— Flower make it with whites of Eggs and a little Isinglass dissolved in water into a kind of a Puff-past by extraordinary beating and if you would have them sweet or Scented you may add Sugar or Scents at your discretion rowl them out as thin as may on your rowling board â—nd having made what impressions you â—ease on them rowl them up in hollow â—owlers like rowls of Paper dry them â— a warm Oven for their thinness reâ—ires not baking in a hot one and so â—e them either to eat or rather to Garâ—â—n or set out Banquets of Sweetâ—eats A Cake-Royal with Comfits Take a peck of fine Flowers the yolks â—â— two dozen of Eggs four pound of â—urrans two pound of Comfits 1 pound â— Orange peel Lemon peel Citron Eâ—ngo and Orris cut it in little long â—ts with two pound of sweet Butter and â— little Cinamon and Mace finely beatâ—â— and sifted make it about two inches â—â—d a half thick place it in a Tin Hoop 〈◊〉 for want of that in a Wooden one â—â—ke it in a brisk Oven till it be half â—nough then draw it forth and Ice it â—ver with Canary rose-Rose-water the white 〈◊〉 an Egg and Sugar beaten up together So set it in till the Icing becomes â— white as Snow and it ceases to swell â—â—y longer Your small Toys made of Sugar in the â—ape of Birds Beasts Flowers c. are made of melted Sugar in Rose-water Cast in moulds and Guilded or Painted afterward at Discretion To Blanch Almonds Or take off their Husks in order to use them is no more than Putting them into warm water till they swell and theâ— by sifting or rubbing them with a Canvas the husks will separate Syrup of Roses Gather Damask Roses the Dew being on them about six pound or according to the proportion of the quantity of Syrup you intend to make cut away the Whites at the bottom then boyl them in as much spring-water as will cover them an Inch in a Glazed Earthen Vessel do this over a gentle Fire for three oâ— four hours then take out the Roses and wring them into the water as hard â— may be with a Cloth put in fresh Rosâ— till it be very strong of the scent anâ— turn redish then to six pound of thâ— water put four pound of Sugar anâ— boyl it up to a Syrup