for a Dropsie approved by the Lady Hobby who was cured her self by it Take Carawayes Smallage Time Hysop Watercresses Penniroyal Nettle tops Calamint Elecampane-roots of each one little handful Horse radish two pounds boil them in six quarts of running water until half be consumed then strain it boil it a new with a pottle of Canary Sack Liquorish twelve ounces sweet Fennel-seed one ounce bruised and a quarter of an ounce of Cumin-seed bruised boil all these above half an hour then strain it and keep it for your use nine spoonfuls in the morning fasting and as much at three or four a clock in the afternoon use it for some time together This the Lady Hobby proved by her self Dr. Adrian Gilberts most Sovereign Cordial Water Take Spearmint Broom-mint Mother of Time the Blossome tops of Garden Time red Penniroyal Scabious Celandine Wood Sorrel Wood Betony Angelica leaves and stalkes set Wall Leaves Peony leaves Egrimony Tormentil sweet Marjoram red Sage Rue Rossolis Angelica roots Elecampany roots set Wall Roots green Peniroyal Comfrey Blossoms and Leaves Juniper-berries of each a pound Balm Carduus Benedictus Dragon Feaverfew Wormwood of each two pounds steep all these in the lees of strong pure venient Claret Wine for nine dayes every day twice turning them to mingle them well in the Lees then distil them in a Limbeck with a red clear head with two pounds of shaved Harts horn and Ivory twelve ounces draw as long of it as you may in several pottle glasses the first is accounted the best and uncompounded and the perfectest against the Plague spotted Feavers small Pocks ordinary Feavers divers times experienced by my self either to prevent or in the time of these sicknesses If you will compound it because the water hath an ill taste then take the first gallon of the water and mix it with a pottle of the best Malaga sack and put into them three pounds of Raisins solis stoned Figs one pound and a half the flowers of Clove-gilly-flowers Cowslips and Marigolds blue Violets of each two pounds red Rose buds one pound Ambergreece Bezoar stone clarified Sugar Aniseeds Liquorish and what else you please These are Adrian Gilberts Receipts having had experience of them most constantly sure The uncompounded Water is the more excellent and if in time of infection one take two spoonfuls of it in good Bear or white Wine he may safely walk from danger by the leave of God If any of the former diseases attache any person then he must take four ounces of the first water and mix therewith either the syrups of Violets Clove-gilly-flowers or Angelica as the disease is one spoonful of the Syrup is sufficient for four ounces of the water so take it in three times For a swoln Face Take Oyl of Elder and Plaintain-water of each one ounce beat them well together until they be exactly incorporated and therewith anoint the tumefied place twice or thrice in a day until the swelling be chased away Cock water for a Consumption Take a running Cock pull him alive then kill him cut him abroad by the back take out the entrails and wipe him clean then quarter him and break his bones then put him into a Rose-water still with a pottle of Sack Currans and Raisins of the sun stoned and Figs sliced of each one pound Dates stoned and cut small half a pound Rosemary flowers Wilde Time Spearmint of each one handful Organs or Wilde Marjoram Bugloss pimpinel of each two handfuls and a bottle of new milk from a red cow Distill these with a soft fire put into the Receiver a quarter of a pound of brown Sugar-candy beaten small four grains of Ambergreece fourty grains of prepared pearl and half a book of leaf gold cut very small you must mingle the strong water with the small and let the patient take two spoonfuls of it in the morning and as much at going to bed A precious Cordial for a sick body Take three spoonfuls of Mint water and as much of Muskadine and Wormwood water two or three spoonfuls of fine Sugar and two or three drops of Cinamon spirit beat these well together with two or three spoonfuls of Clove-gilly-flowers spirit and give the Patient now and then one spoonfull thereof especially when he or she goeth to bed Wormwood Cakes good for a cold Stomach and to help Digestion Take pure searced Sugar two ounces and wet it with the Spirit of Wormwood then take a little Gum Tragiganth and steep it all night in Rose water then take some of this and the wet sugar and beat them together in an Alablaster Mortar till it come to a paste like dough if you please put a little Musk to it then make it up in little cakes of the breadth of a groat or three pence lay them upon plates and dry them gently in an Oven and keep them in a dry place for your use and upon occasion hold one of them in your mouth to melt and swallow the dissolved juyce thereof for the infirmities aforesaid To make water of Life Take Balm leaves and stalks Burnet leaves and flowers Rosemary red Sage Taragon Tormentil leaves Rossolis red Roses Carnation Hysop Thyme red strings that grow upon Savory red Fennel leaves and roots red Mints of each one handful bruise these herbs and put them in a great earthen pot and pour on them as much white Wine as will cover them stop them close and let them steep for eight or nine dayes then put to it Cinamon Ginger Angelica seeds Cloves and Nutmegs of each one ounce a little Saffron Sugar one pound Raisins Solis stoned one pound Dates stoned and sliced half a pound the loins and legs of an old Coney fleshy running Capon the red flesh of the sinnews of a leg of Mutton four young Chickens twelve Larks the yolks of twelve Eggs a loaf of white bread cut in sops and two or three ounces of Mithridate or Treacle and as much Bastard or Muscadine as will cover them all Distill all with a moderate fire and keep the first and second waters by themselves and when there comes no more by distilling put more Wine into the Pot upon the same stuff and distil it again and you shall have another good water This water must be kept in a double glass close stopt very carefully it is good against many Infirmities as the Dropsie Palsie Ague Sweating Spleen Worms Yellow and Black Jaundies it strengtheneth the Spirits Brain Heart Liver and Stomach Take two or three spoonfulss when need is by it self or with Ale Beer or Wine mingled with sugar Dr. Atkinsons excellent Perfume against the Plague Take Angelica roots and dry them a very little in an Oven or by the fire and then bruise them very soft and lay them in Wine Vinegar to steep being close covered three or four days and then heat a brick hot and lay the same thereon every morning this is excellent to air the house or any clothes or to breath over
in the morning fasting To make Saffron Water Take seven Quarts of white Wine and infuse in it all night one ounce of Saffron dried and in the morning distill it in a Limbeck or glass body with a head and put some white Sugar-candy finely beaten into the Receiver for it to drop on Mr. Stepkins Water for the Eyes Take four ounces of white Rose water and two drams of Tutia in powder shake them well together in a glass vial and drop of it a little into the Eyes evening and morning it is very good for any hot Rheum A precious Water to revive the Spirits Take four gallons of strong Ale five ounces of Aniseeds Liquorish scraped half a pound sweet Mints Angelica Betony Cowslip flowers Sage and Rosemary flowers sweet Marjoram of each three handfuls Pelitory of the wall one handful After it is for two or three dayes distill it in a Limbeck and in the water infuse one handful of the flowers aforesaid Cinamon and Fennel-seed of each half an ounce Juniper berries bruised one dram Red-rose buds rosted Apples and Dates sliced and stoned of each half a pound distill it again and sweeten it with some Sugar-candy and take of Ambergreece Pearle red Coral Harts-horn powdered and leaf Gold of each half a dram put them into a fine linnen bag and hang it by a thread in a glass The Bishop of Worcesters admirably curing Powder Take black tips of Crabs claws when the Sun enters into Cancer which is every year on the eleventh day of June pick and wash them clean and beat them into fine powder which finely searce then take Musk and Civet of each three grains Ambergreece twelve grains rub them in the bottom of the Mortar and then beat them and the powder of the Claws together then with a pound of this powder mix one ounce of the magistery of Pearle Then take ten skins of Adders or Snakes or Slow worm cut them in pieces and put them into a pipkin to a pint and a half of Spring water cover it close and set it on a gentle fire to simmer onely not to boil for ten or twelve hours in which time it will be turned into a Jelly and therewith make the said powder into balls If such skins are not to be gotten then take six ounces of shaved Harts-horn and boil it to a Jelly and therewith make the said powder into balls the horn must be of a red Deer kil'd in August when the moon is in Leo for that is best The Dose is seven or eight grains in beer or wine To make Spirit of Castoreum Take Calamints four ounces Orange peels two ounces Nep half a handful Walnut blossoms half an ounce Rosemary flowers and tops of Sage of each one handful Castoreum one ounce white Wine one quart distil them in a Limbeck This Water is good for swounding fits weak stomachs and rising of the Mother A Water for the Stone Take a quart of clean pickt Strawberries put them in a glass pour on them a quart of Aqua vitae let them stand and steep and take two or three spoonfuls of it morning and evening with fine Sugar or white Sugarcandy It will keep all the year Approved To make Dr. Stephens Water Take a gallon of Claret wine or Sack Cinamon Ginger Grains of Paradise Gallingall Nutmegs Anniseed and Fennel-seed of each three drams Sage Mint red Roses Pellitory of the Wall Wilde Marjoram Rosemary Wilde Time Cammomile Lavender of each one handful bruise the said spices small cut and bruise the Herbs and put all into the Wine in a Limbeck and after it hath stood twenty four hours distil it gently and keep the first water by it self and so the second For a Tetter Take water of red Tar and wash it therewith This is an approved remedy A special water for a Consumption Take a peck of garden shell Snails wash them in small Beer put them into a great Iron dripping-pan and set them on the hot fire of Charcoals and keep them constantly stirring till they make no noise at all then with a knife and cloth pick them out and wipe them clean then bruise them in a stone Mortar shells and all then take a quart of Earth Worms rip them up with a knife and scoure them with Salt and wash them clean and beat them in the Mortar then take a large clean Brass pot to distill them in put into it two handfulls of Angelica on them lay two handfuls of Celandine a quart of Rosemary flowers of Betony and Agrimony of each two handfuls Bears-foot Red dock leaves the bark of Barberries and Wood Sorrel of each one handful Rice half a handful Funugreek and Turnerick of each one ounce Saffron dryed and beaten into powder the weight of six pence Harts-horn and Cloves beaten of each three ounces when all these are in the Pot put the Snails and Worms upon them and then pour on them three gallon of strong Ale then set on the Limbeck and paste it close with Rye dough that no air come out or get in and so let it stand one and twenty hours and distill it with a moderate fire and receive the several Quarts in several Glasses close stopt The Patient must take every morning fasting and not sleep after it two spoonfuls of the strongest water and four spoonfuls of the weakest at one time fasting two hours after it Syrup of Pearmains good against Melancholly Take one pound of the juyce of Pearmains boil it with a soft fire till half be consumed then put it in a glass and there let it stand till it be settled and put to it as much of the juyce of the leaves and roots of Borage Sugar half a pound sirup of Citrons three ounces let them boil together to the consistence of a sirup Tincture of Ambergreece Put into half a pint of pure spirit of Wine in a strong glass Ambergreece one ounce Musk two drams stop the glass close with a cork and bladder and set it in hot horse-dung twelve dayes then pour off the spirit gently and put as much new spirit on and do as before and pour it off clean after all this the Ambergreece will serve for ordinary uses One drop of this Tincture will perfume any thing besides it is a great Cordial Dr. Price and Mâ— Fenton the Chyrurgion their excellent Medicine for the Plague after Infection Take assoon as you finde your self sick as much Diascordium as the weight of a shilling with ten grains of the powder called Speciei de gemmis well mingled together and streight after this let the party drink a good draught of hot posset ale made with Carduus Benedictus Sorrel Scabiosa and Scordium within eight hours after the first taking of it the party must take the Diascordium and Posset again as aforesaid and in like sort the third time within eight hours after but not above three times nor the third time if the party mend after the first or second taking Doctor
Price doth commend much thereof to be taken for the kinde of cure for the Plague after one is infected and Mr. Fenton the excellent Chyrurgeon who hath much experience in the cure of the Plague doth highly commend it as a thing in his own experience proved very good The use of a root called Sedour is to be chewed in the mouth still when one is in the company of such persons as are thought to be infected with the contagition this Root is to be bought at the Apothecaries A Drink for the Plague or Pestilent Feaver proved by the Countess of Arundel in the Year 1603. Take a pint of Malmsey and burn it and put thereto a spoonful of grains being bruised and take four spoonfuls of the same in a porringer and put therein a spoonful of Jean Treacle â—nd give the Patient to drink as hot as he can suffer it and let him drink a draught of the Malmsey after it and so sweat if he be vehemently infected he will bring the Medicine up again but you must apply the same very often day and night till he brook it for so long as he doth bring it up again there is danger in him but if he once brook it there is no doubt of his recovery by the Grace of God provided then when the party infected hath taken the aforesaid Mediâ—cine and sweateth if he bring it up again then you must give him the aforesaid quantity of Malmsey and grains but no treacle for it will be too hot for him being in a sweat This Medicine is proved and the party hath recovered and the sheets have been found full of blue marks and no sore hath come forth this being taken in the beginning of the sickness Also this Medicine saved 38. Commons of Windsor the last great Plague 1593. was proved upon many poor people and they recovered A Syrup for a Cold. Take Penniroyal half an ounce raisins of the Sun stoned one ounce half so much Liquorish bruised boil them in a pint of running water till half be consumed then strain it out hard and with sugar boil it to a pretty thick Syrup and take it with a liquorish stick Often proved An excellent Receipt for a precious water Take a pottle of the second water of Aqua Composita of Balm Betony Pellitory of the Wall sweet Marjoram the flowers of Cowslip Rosemary and Sage of each one handful the seeds of Annise Caroway Coriander Fennil and Gromel and Juniper berries of each one spoonful three or four Nutmegs Cinamon one ounce two or three large Mace bruise all these and let them lye ten dayes in steep in the Aqua Composita set the glass in the Sun and stir it well every morning then strain it and put to it three quarters of a pound of fine Sugar one grain of Ambergreese and two grains of Musk. To make an excellent Syrup of Citrons or Lemons without fire Take Citrons or Lemons as many as you will pare off their rindes then slice them very thin then put into a silver or glass bason a thick lay of fine sugar and upon that the slices of Citrons or Lemons and lay after lay of sugar and the other till the bason be near full let it stand all night covered with a paper the next day pour of the Liquor into a glass through a Tiffany strainer be sure you put sugar enough to them at the first and it will keep a whole year good if it be set well up A Salve for the eyes made by Sir Edward Spencer Take new Hogs greese tried and clarified two ounces steep it six hours in red Rose water after wash it in the best white Wine wherein Lapis Calaminaris hath been twelve times quenched it will take a pottle of white Wine for the Lapis Calaminaris will waste it by often quenching a piece of the Lapis as big as a Turkey Egg will serve when the grease is well washed adde to it one ounce of Lapis Tutia prepared of Lapis Hematites well washed two scruples Aloes Succotrina twelve grains Pearle four grains all these must be prepared and made into fine powder put to it some red Fennel water and make it into a Salve If the eyes be very ill put into each corner of them as much as a pins head of this Salve and if the eyes be exceeding sore anoint therewith onely the Eye-lids As the Salve drieth put to it red Fennel water to keep it moist For the Small Pox or Measles Take an ounce of Treacle half an ounce of set Wall cut small a penni-worth of Saffron ground small mix them and take thereof in a morning upon a knives point as much as you can take up at twice or thrice three mornings together A very good Glyster for the winde Take Mallow leaves Cammomile Mercury Pelitory of the Wall Mugwort and Penniroyal of each a small handful Melilot and Cammomile flowers of each half a handful of the seeds of Annise Caroway Cummin and Fennel of each one quarter of an ounce Bay-berries and Juniper berries of each three drams boil all these in three pints of clear posset ale to twelve ounces and use it warm The Kings Medicine for the Plague Take a little handful of Herb-grace as much of Sage the like quantity of Elder leaves as much of red Bramble-leaves stamp them altogether and strain them through a fair linnen cloth with a quart of white wine and a quantity of white wine Vinegar and a quantity of white Ginger and mingle all together after the first day you shall be safe four and twenty dayes after the ninth day a whole year by the grace of God and if it fortune that one be strucken with the Plague before he hath drunk the Medicine then take the aforesaid with a spoonful of Scabiosa and a spoonful of Betony water and a quantity of fine Treacle and put them together and cause the Patient to drink it and it will put out all Venome and if it fortune that the botch appear take the leaves of red Brambles Elder leaves and mustard seed stamp them together and make a plaister thereof and lay it to the sore and it will draw out all the Venome and the person shall be whole by the Grace of God A Medicine for the Plague that the Lord Major had from the Queen Take of Sage Elder and red Bramble leaves of each one little handful stamp and strain them together through a cloth with a quart of White Wine then take a quantity of white wine vinegar and mingle all these together and drink thereof morning and night a spoonful at a time nine dayes together and you shall be whole There is no Medicine more excellent then this when the sore doth appear then to take a Cock Chick and Pullet and let the Rump be bare and hold the Rump of the said Chick to the sore and it will gape and labour for life and in the end dye then take another and the third and so long as
please as you wet it let it dry in May dew is the best An excellent Oyl to take away the Heat and Shining of the Nose Take twelve ounces of Gourd-seed crackle them and take out the kernels peel off the skin and blanch six ounces of bitter Almonds and make an Oyl of them and anoint the place grieved therewith you must alwayes take as much of the Gourd-seed as of the Almonds use it often For Heat or Pimples in the Face Take the Liverwort that groweth in the Well stamp and strain it and put the juyce into Cream and so anoint your face as long as you will and it will help you Proved Also the juyce of Liverwort drunk in beer warm is good for the heat of the Liver To take away Hair Take the shells of fifty two Eggs beat them small and still them with a good fire and with the water anoint your self where you would have the hair off Or else Cats Dung that is hard and dryed beaten to powder and tempered with strong vinegar and anointed on the place Dr. Friers Receipt for sweating in the face Take a little handful of Penniroyal and as much Cinquefoil and seethe them in white Wine or Vinegar if you take Vinegar put a little to it when it is sodden this done you must hold your head over it and cast a sheet over your head and keep in the air close as long as you can endure it and so ten or twelve times a day An approved Medicine taught by Dr. Blacksmith for the Cough Take the roots of Folefoot and dry them in an Oven and powder them then heat a Tile red hot and strew it thereupon then set the bottom of a tunnel upon it and let the patient receive the same morning and evening An approved Medicine for the same by Doctor Blacksmith Take a pint of Hysop-water and a quarter of a pound of Sugar-candy a spoonful of Anniseed bruised and a small stick of Liquorish sliced and bruised put them together and let them stand all night boil it a quarter of an hour upon a fire then strain and take of it two or three spoonfuls at a time warm you may take it at any time best at night when you go to bed or in the morning For the Kidneys swlon with cold or other Accident Take the Oyls of Roses and Quinces of each two drams and warm them in a saucer or porringer and anoint the place therewith against the fire lest you take cold in the doing of it A Vomit for an Ague Take blue Lilly-roots sliced small and bruised and steep it in as much Vinegar as will cover them and when the Patient feels his fit coming let him drink a draught of it in Ale and keep him very warm while it worketh A restorative Bag for a cold or windy Stomach Take Rose leaves Rosemary tops and flowers red Mints and Borage flowers of each one handful warm them in a platter on a chasing-dish of coals and ever as you stir it sprinkle it with Sack and Rose water and when it is as hot as can be put it in a cloth or silk bag and lay it to the bottom of the Stomach as hot as can be endured and keep your self from studying or musing and it will comfort very much A Drink for cold Rhumes or Phlegms Take the Roots of Fennel Comfrey Parsley and Liverwort Harts-tongue Mousear Horehound Sandrake Maiden-hair Chinquefoil Hysop Bugloss and Violet leaves of each one handful wash and dry them very clean Raisins of the Sun eight ounces Anniseeds four drams Liquorish two drams Elecampane-root two drams half a pint of Barley washed and bruised boil these in a pottle of fair water until half the liquor be consumed strain it and put to it one quart of White or Renish Wine and one ounce of Sugarcandy and boil it again till half be consumed take it from the fire and when it is cold put it into a clean glass and drink thereof every morning and evening a draught first and last and by Gods grace it will make you well and sound Approved For Rhume in the Throat Make a Cap of brown paper perfume it with Frankincense and apply it hot to the head then take the hard Eggs and lay them hot to the Nape of the Neck and anoint the Throat with Oyls of Rice and sweet Almonds and lay your self to sweat and after sweating mix Mell Rosarum Syrup of Mulberries Plantain water together and gargle the throat therewith In want of the said Syrup use Woodbin water A Remedy for the Stone Take a quart of Milk Ale and white Wine of each four ounces make them into a clear Posset drink the curd taken off to which put Parsley-roots Mallow leaves and Pellitory of the wall of each one handful Water-Cresses one handful and a half all small shred two sprigs of Time and Liquorish one ounce bruised boil all together to the consumption of a quart and take a draught thereof in the morning or at any time before meat sweetened with sugar to your taste A Broth for the Cough of the Lungs devised by Dr. Brasdale Dr. Atkinson and Dr. Fryer for the Lord Treasurer Take one paper of the prepared China Roots and steep it in six pints of fair water three hours then boil it unto three pints in an earthen pipkin then boil a Chicken and one ounce of French Barley together in a Pipkin six or seven Walmes and scum it then put away the water and put the Barley and the Chick to the China with the China in the paper a little green Endive twenty Raisins of the Sun stoned a little crust of Bread and a little Mace boil them together unto a pint and half strain it and let the party drink every day two draughts thereof one in the morning fasting and another at four a clock in the afternoon use it as often as you see cause For a Burning or Scalding Take Alehoof one handful the yolk of an Egg and some fair water stamp them and strain it and therewith wash the grieved place till the fire be out Or boil some Alehoof and Sheeps Suet together with Sheeps Dung and Plantain leaves till they come to a salve and apply it To Pâ—â—cure Sleep â—ruise a handful of Anniseeds and steep them in red Rose-water and make it up in little bags and binde one of them to each Nostril and it will cause sleep To sharpen a sick mans Appetite and to restore his Taste Take Wood or Garden Sorrel one handful and boil it in a pint of white wine vinegar till it be very tender strain it out and put to it Sugar two ounces and boil it to a Syrup and let the Patient take of it at any time A comfortable Juleb for a Feaver Take Barley-water and White Wine of each one pint Whey one quart put to it two ounces of Conserve of Barberries and the juices of two Lemons and two Oranges This will cool and open the body and
comfort it If the Feaver be extream hot take two white salt Herrings slit them down the back and binde them to the soles of the feet for twelve hours In want of Herrings take two Pigeons cut open and so apply them A Receipt of the Right Honourable the Lord Sheffield for the Cough of the Lungs Take of the distilled water of sweet Horehound one pint and adde thereto to make a syrup three quarters of a pound of fine white Sugarcandy finely beaten mix these well together and set them upon a quick Charocal fire then take some of the best English Liquorish clean scraped and sliced and put into it and let it boil in the said Syrup and when it seems half boiled take three grains of Ambergreece reasonable well bruised and put it into the Syrup and let it boil altogether but let any scum that riseth upon it be taken away before you must have a care that it boil not with much heat by often cooling some of it with a spoon when it comes to a little thickness being cold it is boiled sufficiently else will it be all candy and not syrup while it is hot it must be strained through a fine cloth that is clean before it be put in a glass For a Cough or stuffing in the Stomach Take Hysop water one pint Muscadine one quart four races of Ginger and as much liquorish sliced two penniworth of Sugercandy in powder put all into a glass and stop it close and shake them well together and let it intermix twenty four hours and drink thereof morning and evening A Plaister for the Cholick Take Cammomile Rue Sage and Wormwood of each one handful Wheaten bran half a handful cut the herbs small and boil all in good Vinegar till the Vinegar be consumed then put it into a linnen bag and lay it to the pained place as hot as can be endured and when it is cold warm it again and use it daily till you be well For the Rising of the Mother Take Columbine-seed and Parsnip-seed of each three spoonfuls beat them to fine powder and boil them in a a quart of Ale to a pint seething with it one handful of Sage cut small strain it and drink it off warm every morning and evening especially when you feel pain And take two ounces of Galbanum spread it upon a cloth and lay it upon the womans Navil A Drink for the Dropsie Take Polopodie of the Oak six ounces Guajacum one ounce the Bark of Guajacum three ounces Sassafras four ounces Sena six ounces Anniseed three ounces Epithymum Stechados of each half an ounce Raisins of the Sun stoned eight ounces Hermodactyles three ounces Agarick Rhubarb China root of each half an ounce Liquorish four ounces put all these to sleep a whole night in two gallons of Ale and six quarts of strong Wine in the morning boil them two hours and a half the pot being close stopt then strain it being cold and give the Patient thereof three times a day half a pint at a time viz. at six in the morning and at nine after that and at three in the afternoon Boil the remnant in the strainer in strong Ale as before and drink this second liquour at meals as often as you will You must keep a drying diet of roast meat every day and sup betimes but drink no other liquors whatsoever but these two For a Tympany or Water in ones Body and for the fulness of the Stomach Take red Fennil and still it and take thereof in the morning fasting a spoonful or two and in the evening or any time of the day when you fell your self not well by Gods Grace this will help you For a Stich in the Side proved Take a pretty quantity of Oats and boil them in Sack till they have dried up the sack and then put them in a cloth and lay it as hot as you can endure it to your side and this will help A Receipt of Herbs that are to be boiled in Broth according to Dr. Atkins opinion Take Tamarisk Lettice Borrage Bugloss Rosemary tops sweet Marjoram Time Succory Parsley and Fennil of each a pretty quantity and when the body is costive leave out some hearbs and put in onely Tamarisk Borage Bugloss Lettice Succory Parsley Fennil Betony Another by Mr. Francis Cox Take the Roots of Sparagus and Eringoes of each three or four cut off the length of a finger and sliced Maiden-hair Tamarisk Harts-tongue of â—â—ch like much Betony twice as much as any of the rest binde these and the roots together take also large whole mace two or three flakes a quarter of a Nutmeg quartered take then a young Cock dress him and slice him and cut his flesh and so boil him until he be sod all to pieces but let not the Hearbs boil too long in the broth but when theyhave given a pretty taâ—â—e to it take them out and let the rest boil till the Chick be all in pieces then beat the Flesh of him with Dates in a stone Mortar and strain it with the liquor until you have all the taste thereof in the liquor then clarifie this broth with whites of Eggs as you do a Jelly and then use it this broth will strengthen the back and have respect to the Spleen A Preservative against the Plague Take one handful of Roses Betony and small Fellon two handfulls of Scabious of Dragon Sage Sorrel Rue Bramble leaves and Elder leaves of each one handful Bole-Armoniack as big as an apple Saffron the weight of eight pence yellow Sanders one ounce Sugar-candy two ounces all beaten into powder distil these together take three spoonfuls thereof and of Treacle or Mithridate the quantity of a bean and mingle it with the water and drink thereof when you are faint Oxymel Compositum Take pure Honey a pottle white Wine Vinegar a pint and a half five Parsley five Fennel five Smallige roots the pith taken out the roots of Knacholm two ounces Sparagus one ounce Smallage seed four ounces shred the roots and bruise the seeds and steep them in three quarts of Conduit water for four and twenty hours and after boil it all to one quart strain it and adde the Honey clarified and boil it therein then put to the Vinegar and let it boil gently to the thickness of a Syrup one spoonful whereof taken every morning fasting cutteth and divideth all gross humours it purgeth the Liver Spleen Reins and opens all obstructions it moveth Urine and provoketh sweat A Purging Dyet-drink the Proportion for four Gallons Take Sarsaparilla four ounces Sena six ounces Polypodie of the Oak six ounces Rhubarb twelve drams Sassafras roots two ounces Agarick one ounce Sea-Scurvey-grass a peck Fennel Caroway and Anniseed of each half an ounce Cloves and Ginger of each one ounce wilde Radish and white Flower de Luce roots of each two ounces Water-cresses and Brook-lime of each eight handfuls slice such of these as are to be sliced and beat those
keep it in a glass close stopt for your use An Electuary for the passion of the Heart Take Damask Roses half blown cut off their whites and stamp them very fine and strain out the Juyce very strong moisten it in the stamping with a little Damask Rose-water then put thereto fine powder Sugar and boil it gently to a thin Syrup then take the powders of Amber Pearl and Rubies of each half a dram Ambergreece one scruple and mingle them with the said sirup till it be somewhat thick and take a little thereof on a knifes point morning and evening A Drink for a hot Feaver Take Spring-water and red Rose-water of each one pint and a half the juice of three Lemons and white Sugar-candy one ounce and mix them together and give the Patient thereof six or eight spoonfuls at a time often in a day and night until the unnatural heat be extinguished For the Cholick Take equal portions of Honey and Wine put them on a fire and put thereto ground Wheat-meal and a pretty quantity of bruised Cummin-seeds and as much Sorrel boil all together for a pretty while then put them into a linnen bag and apply it to the belly as a plaister Or take a pretty bundle of Time and boil it with a little slice of Ginger in a pint of Malmsey till the third part be wasted and drink thereof as warm as you can For stopping of the Vrine Take the shells of quick Snails wash them and dry them clean and beat them into fine powder whereof take a pretty quantity in White Wine or thin broth For the Stone in the Kidneys Take a pottle of new Ale and as much Renish Wine and put into it two whole Lemons sliced with the peels and all and put to them one Nutmeg beaten and two handfuls of Scurvey-grass beaten and strained into the Ale and half a penniworth of grains of Paradise bruised put all together in a little stand with a cover and after three dayes drink of it with a taste It is also good against the winde Cholick proceeding from the Stone To make Hair grow thick Take three spoonfuls of Honey and a good handful of Vine sprigs that twist like Wire and beat them well and strain their juyce into the Honey and anoint the bald places therewith For the Rhume or Cough in the Stomach Take a pint of Malmsey or Muscadine and boil it in five ounces of Sugarcandy till it come to a Syrup and in the latter end of the boiling put to it five spoonfuls of Horehound distilled water and so suck it from a Liquorish stick bruised at the end Use this onely to bed-ward For the Sciatica Take a pound of yellow Wax six spoonfuls of the juyce of Marjoram and red Sage two spoonfuls of the juyce of Onions of Anniseeds Cloves Frankincense Mace and Nutmegs of each one penniworth and as much Turpentine boil these together to the consistence of a Salve and so apply it For the Piles Roste quick Snails in their shells pick out their meat with a pin and beat them in a Mortar with some powder of Pepper to a Salve then take the dried roots of Pilewort in powder and strew it thin on the Plaister and apply it as hot as you can suffer it To Procure sleep Chop Cammomile and crumbs of brown bread small and boil them with White Wine Vinegar stir it well and spread it on a cloth and binde it to the soles of the feet as hot as you can suffer it You may adde to it dried red Rose leaves or red Rose cakes with some red Rose water and let it heat till it be thick and binde some of it to the Temples and some to the Soles of the feet A good Purge Take Diacatholicon and Syrup of Roses Laxative of each one ounce mix them well together in a penny pot of white Wine and drink it warm early in the morning This purgeth Choller Phlegm and all manner of watry humours For a Fellon in a Joynt Dry Bay salt and beat it into powder and mix it with the yolk of an Egg and apply it to the grieved place in the beginning before the Fellon be broken but if it be first broken then take the juyce of Groundsel the yolk of an Egg a little Honey and Rye flower mix them well together and so apply it To heal a fresh Wound with speed Take the leaves of Columdine Nettles Plantain Ribwort wilde Tarras Wormwood red Roses Betony Violets of each one handful wash them clean and beat them well with the White of an Egg and strain out the juyce through a cloth to which juyce put the quantity of two Walnuts of Honey and half an ounce of Frankincense stir them well together and put it in a box and use it plaister wise Or take Rosin Wax fresh Butter Barrows grease well tried of each a little quantity oyl them well and put it into a bason of cold water and work it with your hands into little rolls spread it on a cloth and apply it If the wound be deep tent it with lint For the pricking of a Needle or Thorn Take boulted Wheat-flower and temper it with red Wine boil them together to the thickness of a Salve and lay it on so hot as you can suffer it This will open the hole draw out the filth and ease the pain For to kill a Corn. Take of the bigness of a Walnut of Ale yeast that is hard and sticks to the tub side put to it a little dried salt finely powdered work them well together and put it in a close box make a plaister of some of it and binde it to the Corn. For Bruises Swellings broken Bones Take Brooklime Chickweed Mallows Smallage Groundsel of each one handful stamp them with a little Sheeps tallow Swines grease and Copin put thereto wine dregs and a little Wheat bran stir them well together over the fire till they be hot so apply it to the place grieved For Burning or Scalding Take Goose dung and the middle bark of an Elder tree fry them in May butter strain them and therewith anoint the burnt or scalded place To help Deafness Take a piece of Rye dough the bigness of an Egg and of that fashion bake it dry in an Oven cut off the end and with a knife cut out the paste and make it hollow then put into it a little Aqua Composita and stir it and so hot as you can endure it apply it to the deaf ear till it be cold you must keep your head very warm If both ears be grieved make two of them and use those three times For the Cholick Take half a sheet of white paper anoint it all over with Oyl Olive and strew thereon gross pepper and so lay it to the belly from the navil downward For the yellow Jaundies Take Pimpinel Groundsel Sheebroom with the tops of each one handful boil them in a quart of Ale till half be consumed then divide it into three
drink very often in Winter warm in Summer cold and let them beware of drinking much strong Beer Ale or Wine for they are hot and great driers up of Milk and so are all Spices and to much Salt or salt meat To keep Iron from Rusting Take Lead filed very small and put so much Oyl Olive upon it as will cover it in a pot then make your Iron very clean first and anoint the Iron with the said Oyl after it hath stood nine dayes and it will never rust To make Golden Colour without Gold Take the juyce of Saffron flowers when they are fresh on the ground but if you cannot get them then take Saffron dried and powdered and put to it Yellow and Glistering Auripigment that is scaly and with the Gall of a Hare or Pike fish which is better mix them together then put them in a glass Vial close stopped which set in a warm Dunghil for certain dayes then take it out and keep it for your use To make Golden Letters without Gold Take Auripigment one ounce fine Crystal one ounce beat them to powder severally then mix them and then temper them with the whites of eggs and so write with it To make Silver Letters without Silver Take Tin one ounce Quicksilver two ounces melt them together then beat them well with Gum water and so write with it To make the Face Fair. Take fresh Bean blossoms and distill them in a Limbeck and with the water wash your face A wound Drink Take Southernwood Wormwood Bugle Mugwort White bottle Sanicle Plantane Dandelion Chinquefoil Ribwort Wood Betony Clary roots Avens called Herb Bennet Hawthorn buds Agrimony Oak leaves and buds Bramble buds wilde Angelica Mints Scabious Strawberry leaves Violet leaves Comfrey of each twenty handfuls gather them in May and dry them in a room without much fire turn them often that they may not become musty and when they are dry put them up in Canvas bags severally Then take of these several herbs so dried of each three handfuls and put them into two quarts of running water and one quart of white Wine boil them to three pints strain the liquor from the herbs and put thereto one pint of Honey which boil again taking away the froth then strain it and keep it in a glass bottle close stopped and take thereof in the morning fasting and at night last two or three spoonfuls at one time This water wil not continue good above three or or four weeks at the most It cureth old sores green wounds Impostumes Fistulas and stencheth bleeding Tent no wound but search and cleanse it in a tent and cover the place with a clean cloth During the cure the Patient must keep a spare diet and abstain from Wine and strong Drink For Worms in Children Take three pound of Prunes Sena one ounce and a half sweet Fennel-seed one ounce and a half Rhubarb half an ounce tie all these in a bag with a stone to it and put them into a great quantity of water then put the Prunes on the top and let it stew six or seven hours till the liquor be even with the Prunes so drink of the liquor two or three spoonfuls and eat of the Prunes in the morning fasting and at four a clock in the afternoon A Green Salve Take one pound of Butter Bees-wax five ounces Rosin one pound and a half Frankincense four ounces Oyl of Bayes two ounces Deer suet one ounce and a half Verdigreese one ounce and a half boil the butter a little then boil the Wax in it and stir it now and then take it off the fire put in the Oyl of Bayes set it on the fire again then put in the Deer suet and let it boil one walm for if it have more it will turn black and when it is off the fire put in the Verdigreese powdered then strain it into pots and keep it for your use A Receipt for the Kings Evil Fistula sore Breasts Legs or other sores Take Samnil Agrimony Avens wilde Bugle red Dandelion Wood Betony Ribwort Wilde Clary roots and leaves Mugwort Plantain Wormwood and Bugle beaten and bruised of each two handfuls boil them in six quarts of White Wine until their vertue be extracted very softly then with your hand squeeze all the juyce out of them into the Wine then strain the liquor out and set it on the fire and clarifie it with so much Honey as will make it dainty pleasant and not sharp then let it boil a little more and when it is cold put it in bottles close stopped and it will last a year whereof give the Patient six spoonfuls at a time in the morning fasting and at four a clock in the afternoon To ease Womens Childe-bed throws that are taken with cold a week or two after their Delivery Take one or two spoonfuls of Oyl of sweet Almonds newly drawn either in Posset drink or in a Caudle warm morning and evening it will help For Womens swounding fits after delivery of Childe Take the powder of White Amber as much as will lie on a three pence and give it in Mace Ale warm An approved Medicine to speed a Womans Delivery in difficult Travel and to send out the after-burthen safely Take Cinnamon two drams and a half one dram and a half of white Amber Myrrhe two scruples Castoreum one scruple Borax half a scruple Saffron five grains powder and mix them whereof give one dram at a time in white Wine and Sugar and sweat after it This hath been often tried with much good success An approved Medicine for the Megrum Take one spoonful and a half of the white of an Egg beaten very clear White Wine Vinegar one spoonful of Pepper and Frankincense of each two drams powdered and one spoonful of Honey mix them with so much Wheat flour as will make it into paste whereof make two plaisters and lay them to the temples of the head and change it duly every morning and evening For to ease Head pain Take red Rose leaves dried mix them with Wheat flowers Vinegar Oyl of Roses and some Housleek boil them till they be thick spread it on a linnen cloth and lay it to the Forehead and Temples and it will ease the pain To cure a Sheck Dog that hath the Mangie Take four ounces of Tar mix it with someâ—fresh greese so as it may run then put to it some Brimstone powder half a spoonful of Gun powder pouder'd and two spoonfuls of Honey mix them well and therewith anoint the Dog in the Summer time tie him in the hot Sun that the oyntment may soke into him in the Winter time lay him on thick fresh Hay and there keep him that the heat of his body may heat and melt it Thrice dressing will cure him Dr. Goffes Receipt to preserve a Woman with childe from miscarrying and abortion Take a fillet of Beef half rosted hot from the fire then take half a pint of Muscadine Sugar Cinamon Ginger Cloves
good while then shift it and boil it in another quart of water a good while shift it again and boil it in a pottle of running Spring water to a quart then take two ounces of sweet Almonds lay them to soak all night then stamp and strain them into the last Barley-water put to it four spoonfuls of Damask Rose-water the juyce of one Lemon and with Sugar sweeten it to your taste drink of this often in the night or when you are dry or hot To clear the Stomach and comfort it Take a pint of Sherry Sack put in it two ounces of Jean Treacle and four ounces of white Sugarcandy boil them into a Syrup with a soft fire and take one spoonful in the morning fasting A Plaister for the same Take a red Rose Cake and toste the upper side of it at the fire stick it thick full of Cloves and dip it in a little quantity of Aqua vitae and white Wine Vinegar warmed very hot in a Chafing-dish of coals lay it to the Stomach as hot as can be suffered and binde it fast on all night For a Rupture Take a sheet of Cap Paper wet it in water and fold it so wet and lay it upon the Rupture the party lying upon his back but close up the Rupture first with your fingers and so binde it down untiâ— it be dry and then it will hold and grow with the flesh you may wear a Truss upon it if you will To procure speedy Deliverance to a Woman in Labour with Childe Take a pint of Ale and boil it and put to it a Womans Milk to make a Posset of it and let the Woman in Travel drink it this hath procured easie and speedy Deliverance to divers Women in Childe-birth To cure a great Flux or Looseness of the Belly Take a hard Egg and peel off the shell and put the smaller end of it hot to the Fundament or Arse-hole and when that is cold take another such hot fresh hard and peeled Egg and apply it as aforesaid For to strengthen weak Eyes Mr. Stepkins Take one pint of red Rose water Sugarcandy one ounce Lapis Tutia two drams both finely pulverised put them into the Rose water and stir them well together and after it hath stood twenty four hours wet a bit of new clean spunge in the said water and wash the sore eyes therewith lying backward and when the water is almost spent put into the glass more red Rose-water A rare Oyl or St. Johns-wort Take a quart of Oyl Olive one pint of White Wine two handfuls of Saint Johns-wort stripped seeds and all bruise them and put them into the Oyl and put to it Oyl of Turpentine two ounces put all into a great double glass close stopped and set in the Sun ten dayes then put the glass with all that is in it into a Kettle of Water with some hay or straw in the bottom and let the water boil gently for ten or twelve hours then strain the Hearbs from the Oyl into which Oyl put as much fresh Saint Johns-wort and seeds bruised and let it stand ten dayes more in the sun this Oyl will be then of a deep red colour and will last seven years it is good to heal any wound the venemous bitings of Dogs or Serpents and for Sprains A Glyster for a hot Feaver Take one handful of French Barley boil it a while in water till it be red then pour off the water and put the Barley into a quart of running water with Mallow and Strawberry leaves of each one handful a few dried Cammomile flowers and a spoonful of Anniseeds bruised then boil it half away and strain it out put to the liquor a sawcer of Oyl Olive and four ounces of brown Sugar with four spoonsuls of Syrup of Violets use it something more then luke-warm An excellent Drink to keeps ones Mouth moist Take of Rosemary Cinquefoil and a stick of Liquorish bruised seethe them in a quart of fair water till half be consumed then strain it from the Hearbs and put in Sugarcandy and let it seethe a while again and then take it off the fire and let the Patient drink thereof cold or luâ—e-warm To stay Vomiting Seethe a good quantity of Cloves in Ale very well that it may be strong of the Cloves then sweeten it with Sugar and drink it warm An excellent Receipt for Swounding and bringing quickly to Life Take of the common round black Pepper and bruise it a little and take half a sheet of white paper and fold it up together and between every fold strew some of the same and burn the one end thereof in the fire and hold it to the Nostrils it is very good Against Fainting Take Amber and scrape it and put it in a spoonful of hot broth and take it in the morning fasting or at other time when you finde your self faint and fast an hour after Dr. Lukeners Medicine to strengthen the Back Take a pottle of fair water and a Cock Chicken then take three French Crowns weight of Sassafras as much of China wood one dram of orango roots one dram of Marsh Mallow roots scrape and cut all these in small pieces and put them in a close Pipkin and paste it fast that no air come out and let it stand twenty four hours upon the fire and stew but never boil then open the pipkin and put in one French Crowns weight of Fennil-seed and red Rose leaves Borage Bugloss and Rosemary flowers of each a small quantity of Prunes and Raisins of the Sun each a handful the bottom of a Manchet boil all these together very well till it come to a pretty thick broth then strain it and let the Patient take of this a reasonable draught at eight in the morning and at four in the afternoon three dayes together To hold Vrine Take the Claws of a Goat and burn them to powder and let the sick use hereof in their pottage a sooonful at once it will help them To stay Looseness Take Sage and dry it on the fire between two dishes and then put it in a linnen bag and sit upon it as hot as you can suffer it and continue it till you finde ease A singular Medicine that the marks of the Small Pocks be not seen Take a fat piece of Beef being througly powdered and boil it a great while then take a good quantity of the fattest broth and strain it and put thereto a quantity of red Rose water and beat them well together a good while and when the pocks begin to itch anoint two or three times a day herewith till they be clean gone and when the party is throughly well let them take the broth of lean powdered Beef and mingle it with white Wine and so let them wash their Face therewith and it shall bring it to smoothness and colour as it was before in any wise keep not the throat nor face too hot To dry up the Small Pocks Take
and take the marrow thereof and anoint the nipple therewith To dry up Milk in a Womans Breast Take a quantity of Aqua vitae and a quantity of sweet Butter melt and temper them together and anoint the Breast therewith laying a brown paper betwixt them and so do as often as the paper drieth till the Milk be dried up this is also good to keep the Ague out of the Breast To make a woman have a nipple that hath none and would give suck Take a Wicker Bottle that hath a little mouth and fill it full of hot water and stop it close til the bottle be through hot then let out the water and set the mouth of the bottle close to the Nipple as long as there is any heat in the bottle it will cleave fast To heal the Nipple of a Womans Breast Take a quantity of Cream and put it into the juyce of Valerian stamped and strained and as much of the juyce of sea-green used in like sort boil all these together till it come to be as Butter then take it and put it into a box and anoint the Nipple therewith three or four times a day and lay a Walnut shell or some other hollow thing over it to keep the clothes from it till it be whole or else make a Posset Ale of Alom and lay the curd to the Nipple warm till the childe doth suck and then lay on again A Medicine for Worms in young Children Take a Plaister of white Leather or brown paper and spread it with Honey warm it a little against the fire but first strew some of the best Aloes Succotrinae thereon then lay it all over the Stomach of the Childe warm the like plaister is to be laid on the Childes Navil at the same time if you have no Honey mix the juyce of Plantain and lay it on the leather Dr. Forsters Infusion purging Choller Take Damask Roses two ounces or Rhubarb two drams and a half of Spikenard one scruple of Orcin one scruple cut all small and infuse in a quart of clarified whey all night in the morning strain gently and put to it one ounce of Syrup of Roses or Syrup of Violets Dr. Fosters Infusion purging Melancholly Take Fumitory Epithymum flowers or leaves of Borage and Bugloss of each a good half handful Polypody of the Oak one ounce Sena half an ounce Fennil-seed two drams Whey three pints infuse and boil to a quart whereunto adde two ounces of Syrup of Roses solutive the dose is half a pound you may quicken a draught with a dram of Electuary of Roses An opening purging Julip and cooling for Choller and hot Humors Take of Barley two little handfuls of Savory with the roots Maidenhair Liverwort Sorrel each half a good handful of roots of Grass of Fennil each half an ounce of the four cold seeds each two drams boil them in a sufficient quantity of Succory water unto sixteen ounces in which infuse half an ounce of Sena Tamarindes and Polypody of each three drams Jalap and Hermodactils of each two drams Fennil-seed Anniseed and Liquorish of each one dram Currans bruised half an ounce of Borage Bugloss and Rosemary flowers of each one dram infuse these warm then boil them until five ounces of the Succory Water be consumed then strain it and adde the expression of four scruples of Rhubarb infused in three ounces of Manna and syrup of roses one ounce of the Christals of Tartar one dram mingle them the Dose is four or five ounces every morning Doctor Mores Powder or grosly prepared Drug to be taken in mornings and after Meals to mend Concoction comfort the Brain break Winde and make sweet Breath Take Liquorish cut small Anniseed Comfits with one skin of Sugar of each two ounces sweet Fennil seed Comfits with one skin of Sugar Corianders prepared and Caroway-seed of each one ounce of white Ginger Cinamon Calamus Aromaticus and Nutmegs of each one ounce cut very small of the Lozenges of Aromaticum Rosatum of Manus Christies with Chymica Oyl of Cinamon Cloves and Lozenges of Dâ—ambra cut into small pieces each half an ounce to be taken about a spoonful at the time aforesaid Lucatello's Balsam admirable for all Wounds Take Venice Turpentine one pound Oyl Olive three pints Sack six spoonfuls yellow Wax one pound natural Balsam half an ounce Oyl of Saint Johns-Wort red Sanders powdered of each one ounce wash the Venice Turpentine three times in red rose-Rose-water then slice the Wax thin and set it on the fire in a big Skillet and when it is well molten put the Turpentine to it and stir them well together till they boil a little take it off the fire and let it cool till the next day then cut it into thick slices and pour all the water out of it then set it on the fire again and when it is molten stir it well and put it into the aforesaid Oyls Sack Balsam and Sanders and stir them well together that they may incorporate then â—et it boil again for a short space take it off the fire and stir it well for the space of two hours that it may become thick and when it is cold put it up in several Gallipots and when you use it apply it tented into a deep and hollow wound if it be onely a slit cut anoint the wound with it and binde it fast on with the cloth A Purge by Dr. Mayhern Take of the best Sena six drams of Rhubarb two drams Cream of Tartâ—r half a dram of sweet Fennil-seed as much and a little Cinamon infuse all these one night in half a pint of white Wine in the morning let it boil one walm or two strain it and put of the best Manna an ounce dissolve it over the fire then strain it again then put to it an ounce of Salatine syrup of Roses so drink it fast two hours after from meat and drink sleep and then drink nothing but thin broth An approved Medicine to beautifie the Face or to take away Pimples or Heat in the Face Take a fair earthen Pipkin and put into it a pottle of clean running water and an ounce of white Mercury beaten to white powder then set it on the fire and let it boil until one half be consumed and keep it close covered saving when you stir it then take the whites of six new laid egs beaten half an hour or more and put it into the liquor after it is taken from the fire you must put in also the juyce of Lemons being very good and half a pint of new Milk and a quarter of a pound of bitter Almonds blanched and beaten with half a pint of Damask rose-Rose-water strain all these together through a strainer and let it stand three weeks before you use it and I will warrant you fair c. An excellent water for the Eyes that are red or full of Rhume Take young Hazle Nuts when they are so soft that you may thrust a pin through
to powder stamp these in a Mortar to a Conserve whereof take every morning fasting as much as a Walnut for a week or fortnight together and afterwards but three times a week Approved To make a conserve of any of these Frnits When you have boiled your paste as followeth ready to fashion on the pie-plate put it up into Gallipots and never dry it and this is all the difference between Conserves And so you may make Conserves of any Fruits this for all hard fruits as Quinces Pippins Oranges and Lemons To dry any fruits after they are preserved or Candy them Take Pippins Pears or Plums and wash them out in warm water from the syrup they are preserved in strew them over with searsed sugar as you would do flower upon fish to fry them set them in a broad earthen pan that they may lie one by one then set them in a warm oven or stove to dry If you will candy them withal you must strew on sugar three or four times in the drying To preserve Artichocks young green Walnuts and Lemons and the Elecampane roots or any bitter thing Take any of these and boil them tender and shift them in their boiling six or seven times to take away their bitterness out of one hot water into another then put a quart of Salt unto them then take them up and dry them with a fair cloth theâ— put them into as much clarified 〈◊〉 as will cover them then let theâ— boil a walm or two and so let them 〈◊〉 soaking in the Sugar til the next 〈◊〉 then take them up and boil the Sugar a little higher by it self and when they are cold put them up Let youâ— green Walnuts be prickt full of holes with a great pin and let them not be long in one water for that will make them look black being boiled tender stick two or three Cloves in each of them 〈…〉 Elecampane roots being 〈…〉 and shifted in their boil◠〈…〉 times then dry them 〈◊〉 â—loth and so boil them as iâ— above written take half so much more then it doth weigh because it is bitter c. To Preserve Quinces white or red Take the Quinces and coar them and pare them those that you will have white put them into a pale of water two or three hours then take as much Sugar as they weigh put to it as much water as will make a Syrup to cover them then boil your Syrup a little while then put your Quinces in and boil them as fast as you can till they be tender and clear then take them up and boil the Syrup a little higher by it self and being cold put them up And if you will have them red put them raw into Sugar and boil them leasurely close covered till they be red and put them not into cold water To Preserve Grapes Take the Clusters and stone them as you do Barberries then take a little more Sugar then they weigh put to it as much Apple water as will make a Syrup to cover them then boil them as you do Cherries as fast as you can till the Syrup be thick and being cold pot it Thus may you preserve Barberries or English currans or any kinde of Berries To preserve Pippins Apricocks Pear-plums and Peaches when they are ripe Take Pippins and pare them bore a hole through them and put them into a pale of water then take as much Sugar as they do weigh and put it to as much water as will make a Syrup to cover them and boil them as fast as you can so that you keep them from breaking until they be tender that you may prick a rush through them let them be a soaking till they be almost cold then put them up Your Apricocks and Peaches must be stoned and not pared but the Pear-plums must not be stoned nor pared Then take a little more Sugar then they weigh then take as much Apple-water and Sugar as will make a syrup for them then boil them as you do your Pippins and pot them as you do the Pippins likewise c. To preserve Pippins Apricocks Pear-plums or Peaches green Take you Pippins green and quoddle them in fair water but let the water boil first before you put them in and you must shift them in two hot waters before they will be tender then pull off the skin from them and so case them in so much clarified sugar as will cover them and so boil them as fast as you can keeping them from breaking then take them up and boil the syrup until it be as thick as for Quiddony then pot them and pour the sirup into them before they be cold Take your Apricocks and pear-plums and boil them tender then take as much sugar as they do weigh and take as much water as will make the syrup take your green Peaches before they be stoned and thrust a pin through them and then make a strong water of ashes and cast them into the hot standing lie to take off the fur from them then wash them in three or four waters warm so then put them into so much clarified sugar as will candy them so boil them and put them up c. To dry Pippins or Pears without Sugar Take Pippins or Pears and prick them full of holes with a bodkin and lay them in sweet wort three or four dayes then lay them on a sieves bottom till they be dry in an Oven but a drying heat This you may do to any tender Plum To make Syrup of Clove gilly-flowers Take a quart of water half a bushel of Flowers cut off the whites and with a Sieve sift away the seeds bruise them a little let your water be boiled and a little cold again then put in your Flowers and let them stand close covered twenty four hours you may put in but half the flowrs at a time the strength will come out the better to that liquor put in three pound of Sugar let it lie in all night next day boil it in a Gallipot set it in a pot of water and there let it boil till all the Sugar be melted and the Syrup be pretty thick then take it out and let it stand in that till it be through cold then glass it To make Syrup of Hysop for Colds Take a handful of Hysop of Figs Raisins Dates of each an ounce of Collipint half an handful French Barley one ounce boil therein three pints of fair water to a quart strain it and clarifie it with two whites of Eggs then put in two pound of fine Sugar and boil it to a syrup To make Orange water Take a pottle of the best Malligo Sack and put in as many of the peels of Oranges as will go in cut the white clean off let them steep twenty four hours still them in a glass still and let the water run into the receiver upon fine Sugar-candy you may still it in an ordinary still To dry Cherries Take a pound of sugar dissolve it
in thin fair water when it is boiled a little while put in your Cherries after they are stoned four pound to one pound of Sugar let them lie in the Sugar three dayes then take them out of the Syrup and lay them on sieves one by one and set them before the Sun upon stools turn them every day else they will mould when they look of a dark red colour and are dry then put them up And so you may do any manner of fruit In the Sun is the best drying of them put into the syrup some juyce of Rasps To make Juyce of Liquorish Take English Liquorish and stamp it very clean bruise it with a hammer and cut it in small pieces to a pound of Liquorish thus bruised put a quart of Hysop water let them soak together in an earthen pot a day and a night then pull the Liquorish into small pieces and lay it in soak again two dayes more then strain out the Liquorish and boil the liquor a good while Stir it often then put in half a pound of Sugar-candy or Loaf Sugar finely beaten four grains of Musk as much Ambergreece bruise them small with a little Sugar then boil them together till it be good and thick still have a care you burn it not then put it out in glass plates and make it into round rolls and set it in a drying place till it be stiff that you may work it into rolls to be cut as big as Barley corns and so lay them on a place again If it be needful strew on the place a little Sugar to prevent thickning so dry them still if there be need and if they should be too dry the heat of the fire will soften them again A perfume for Clothes Gloves Take of Linet two grains of Musk three of Ambergreese four and the oyl of Bems a pretty quantity grinde them all upon a Marble stone fit for that purpose then with a brush or spunge rake them over and it will sweeten them very well your Gloves or Jerkins must first be washed in old red Rose-water and when they are a most dry stretch them forth smooth and lay on the perfumes To make Almond Bisket Take the whites of four new laid Eggs and two yolks then beat it well for an hour together then have in readiness a quarter of a pound of the best Almonds blanched in cold water and beat them very small with Bosewart for fear of Oyling then have a pound of the best Loaf Sugar finely beaten beat that in the Eggs a while then put in your Almonds and five or six spoonfuls of the finest flower and so bake them together upon paper or plates you may have a little fine sugar in a piece of tiffany to dust them over as they be in the Oven so bake them as you do Bisket To make Conserve of Roses boiled Take a quart of Red rose-water a quart of fair water boil in the water a pound of red Rose leaves the whites cut off the leaves must be boiled very tender then take three pound of Sugar and put to it a pound at a time and let it boil a little between every pound so put it up in your pots To make Conserves of Roses unboiled Take a pound of red Rose leaves the whites cut off stamp them very fine take a pound of Sugar and beat in with the Roses and put it in a pot and cover it with leather and set it in a cool place To dry Apricocks First stone them then weigh them take the weight of them in double refined Sugar make the Syrup with so much water as will wet them and boil it up so high that a drop being dropped on a Plate it will slip clean off when it is cold then put in your Apricocks being pared whilest your Syrup is hot but it must not be taken off the fire before you put them in then turn them in the Syrup often then let them stand three quarters of an hour then take them out of the Syrup and tie them up in Tiffanies one in a Tiffany or more as they be in bigness and whilest you are tying them up set the Syrup on the fire to heat but not to boil then put your Apricocks into the Syrup and set them on a quick fire and let them boil as fast as you can skim them clean and when they look clear take them from the fire and let them lie in the Syrup till the next day then set them on the fire to heat but not to boil then set them by till the next day and lay them upon a clean Sieve to drain and when they are well drained take them out of the Tiffanies and so dry them in a stove or better in the Sun with glasses over them to keep them from the dust To make Quinces for Pies Wipe the Quinces and put them into a little vessel of small beer when it hath done working stop them close that no air can get in and this will keep them fair all the year and good The best way to break sweet Powder Take of Orrice one pound Calamus a quarter of a pound Benjamin one half pound Storax half a pound Civet a quarter of an ounce Cloves a quarter of a pound Musk one half ounce oyl of Orange flowers one ounce Lignum Aloes one ounce Rosewood a quarter of a pound Ambergreese a quarter of an ounce To every pound of Roses put a pound of Powder the bag must be of Taffaty or else the powder will run through To make excellent Perfumes Take a quarter of a pound of Damask Rose-buds cut clean from the Whites stamp them very small put to them a good spoonful of Damask rose-Rose-water so let them stand close stopped all night then take one ounce and a quarter of Benjamin finely beaten and also searsed if you will twenty grains of Civit and ten grains of Musk mingle these with the Roses beating them well together then make it up in little Cakes between Rose leaves and dry them between sheets of paper To make a very good Pomatum Take the fat of a young Dog one pound it must be killed well that the blood settle not into the fat then let the outer skin be taken off before it be opened lest any of the hair come to the fat then take all the fat from the inside and assoon as you take it off fling it into Conduit-water and if you see the second skin be clear peel it and water it with the other be sure it cools not out of the water you must not let any of the flesh remain on it for then the Pomatum will not keep To one pound of this fat take two pound of Lambs caule and put it to the other in the water and when you see it is cold drain it from the water in a Napkin and break it in little pieces with your fingers and take out all the little veins then take eight ounces of oyl of
as Butter and spreead it over thin with two or three feathers and then put it into the Oven again and when you see it rise high and white take it out again and garnish it with some pretty conceit and stick some long Comfits upright in it so gild it then strow Biskets and Carawayes on it If your Marchpane be oyly in beating then put to it as much rose-water as will make it almost as thin as to Ice Lorenges Take Blossoms of Flowers and beat them in a bowl-dish and put them in as much clarified sugar as may come to the colour of the cover then boil them with stirring till it is come to sugar again then beat it fine and searse it and so work it up to paste with a little Gum Dragon steep it in Rose-water then print it with your mould and being dry keep it up To make Walnuts artificial Take searsed Sugar and Cinnamon of quantity alike work it up with a little Gum Dragon steep it in Rose-water and print it in a mould made like a Walnut-shell then take white sugar plates print it in a mould made like a Walnut kernel so when they are both dry close them up together with a little Gum Dragon betwixt and they will dry as they lie To make Collops like Bacon of Marchpane Take some of your Marchpane Paste and work it in red Saunders till it be red then rowl a broad sheet of white Paste and the sheet of red Paste three of the white and four of the red and so one upon another in mingled sorts every red between then cut it overthwart till it look like Collops of Bacon then dry it To make artificiall Fruits Take a Mould made of Alablaster three yolks and tie two pieces together and lay them in water an hour and take as much sugar as will fill up your mould and boil it in a Manus Christi then pour it into your mould suddenly and clap on the lid round it about with your hand and it will be whole and hollow then colour it with what colour you please half red or half yellow and you may yellow it with a little Saffron steept in water Touching Preserves and Pomanders To make an excellent Perfume to burn between two Rose-leaves TAke an ounce of Juniper an ounce of Storax half a dozen drops of the water of Cloves six graines of Musk a little Gum Dragon steept in water and beat all this to paste then roll it in little pieces as big as you please then put them betwixt two Rose-leaves and so dry them in a dish in an Oven and being so dried they will burn with a most pleasant smell To make Pomander Take an ounce of Benjamin an ounce of Storax and an ounce of Laudanum heat a Mortar very hot and beat all these Gums to a perfect paste in beating of it put in six grains of Musk four grains of Sivet when you have beaten all this to a fine paste with your hands with Rose-water rowl it round betwixt your hands and make holes in the beads and so string them while they be hot To make an Ipswich Water Take a pound of fine white Castle Soap shave it thin in a pint of Rose-water and let it stand two or three dayes then pour all the water from it and put to it half a pint of fresh water and so let it stand one whole day then pour out that and put half a pint more and let it stand a night more then put to it half an ounce of powder called sweet Marjoram a quarter of an ounce of powder of winter Savory two or three drops of the Oyl of Spike and the Oyl of Cloves three graines of Musk and as much Ambergreese work all these together in a fair Mortar with the powder of an Almond Cake dried and beaten as small as fine Flower so roul it round in your hands in Rosewater To make a sweet Smell Take the Maste of a sweet Apple tree being gathered betwixt the two Lady-dayes and put to it a quarter of Damask Rose-water and dry it in a dish in an Oven wet it in drying two or three times with Rose-water then put to it an ounce of Benjamin an ounce of Storax Calamintae these Gums being beaten to powder with a few leaves of Roses then you may put what cost of Smells you will bestow as much Civet or Ambergreese and beat it all together in a Pomander or a Bracelet Touching VVine To make Hypocras TAke four gallons of Claret Wine eight ounces of Cinnamon three Oranges of Ginger Cloves and Nutmegs a small quantity Sugar six pound three sprigs of Rosemary bruise all the spices somewhat small and so put them into the Wine and keep them close stopped and often shaked together a day or two then let it run through a gelly bag twice or thrice with a quart of new milk The Lady Thornburghs Syrup of Elders Take Elder-berries when they be red bruise them in a stone Mortar strain the juyce and boil it to a consumption of almost half scum it very clear take it off the fire whilest it is hot put in sugar to the thickness of a Syrup put it no more on the fire when it is cold put it into Glasses not filling them to the top for it will work like Beer This cleanseth the stomach and spleen and taketh away all obstructions of the Liver by taking the quantity of a spoonful in a morning and fasting a short time after it To make Gelly of Raspis the best way Take the Raspis and set them over the fire in a Posnet and gather out the thin Juyce the bottom of the skillet being cooled with fair water and strain it with a fine strainer and when you have as much as you will then weight it with Sugar and boil them till they come to a Gelly which you may perceive by drawing your finger on the back of the spoon To dry Fox Skins Take your shee Fox Skins nail them upon a board as strait as you can then brush them as clean as you can then take Aqua Fortis and put into it a six pence and still put in more as long as it will dissolve it then wash your skin over with this water and set it to dry in the Sun and when it is dry wash it over with the spirits of wine this must be done in hottest time of summer Choice Secrets made known To make true Majestery of Pearl DIssolve two or three ounces of fine seed Pearl in distilled Vinegar and when it is perfectly dissolved and all taken up pour the Vinegar into a clean glass Bason then drop some few drops of Oyl of Tartar upon it and it will cast down the Pearl into fine powder then pour the Vinegar clean off softly then put to the Pearl clear Conduit or Spring water pour that off and do so often until the taste of the Vinegar and Tartar be clean gone then dry the powder of Pearl upon warm
embers and keep it for your use How to make Hair grow Take half a pound of Aqua Mellis in the Spring time of the year warm a little of it every morning when you rise in a Sawcer and tie a little spunge to a fine box comb and dip it in the water and therewith moisten the roots of the Hair in combing it and it will grow long thick and curled in a very short time To write Letters of secrets that they cannot be read without the directions following Take fine Allum beat it small and put a reasonable quantity of it into water then write with the said water The work cannot be read but by steeping your paper into fair running water You may likewise write with Vinegar or the juyce of Lemon or Onion if you would read the same you must hold it before the fire How to keep Wine from sowering Tie a piece of very salt Bacon on the inside of your barrel so as it touch not the Wine which will preserve Wine from sowering To take out spots of Greese or Oyl Take bones of sheeps feet burn them almost to ashes then bruise them to powder and put of it on the spot and lay it in the sun when it shineth hottest when the powder becomes black lay on fresh in the place till it fetch out the spots which will be done in a very short time To make hair grow black though any color Take a little Aqua Fortis put therein a groat or six pence as to the quantity of the aforesaid water then set both to dissolve before the fire then dip a small spunge in the said water and wet your beard or hair therewith but touch not the skin King Edwards Perfume Take twelve spoonfulls of right red Rose-water the weight of six pence in fine powder of Sugar and boil it on hot Embers and Coals softly and the house will smell as though it were full of Roses but you must burn the sweet Cipress wood before to take away the gross air Queen Elizabeths Perfume Take eight spoonfulls of Compound water the weight of two pence in fine powder of sugar and boil it on hot Embers and Coals softly and half an ounce of sweet Marjoram dried in the Sun the weight of two pence of the powder of Benjamin This Perfume is very sweet and good for the time Mr. Ferene of the New Exchange Perfumer to the Queen his rare Dentifrice so much approved of at Court First take eight ounces of Irios roots also four ounces of Pomistone and eight ounces of Cutel bone also eight ounces of mother of Pearle and eight ounces of Corral and a pound of brown sugar-candy and a pound of Brick if you desire to make them red but he did oftner make them white and then instead of the Brick did take a pound of fine Alablaster all this being throughly beaten and sifted through a fine searse the powder is then ready prepared to make up in a paste which must be done as follows To make the said Powder into Paste Take a little Gum Dragant and lay it in steep twelve hours in Orange flower water or Damask Rose-water and when it is dissolved take the sweet Guâ—â— and grinde it on a Marble-stone wiâ—â— the aforesaid powder and mixing some crums of white bread it will come into a Paste the which you may make Dentifrices of what shape or fashion you please but long rolls is the most commodious for your use The Receipt of the Lady Kents powder presented by her Ladyship to the Queen Take white Amber Crabs eyes red Corral Harts-horn and Pearl all prepared several of each a like proportion tear and mingle them then take Harts-horn gelly that hath some Saffron put into a bag dissolve into it while the gelly is warm then let the gelly cool and therewith make a paste of the powders which being made up into little balls you must dry gently by the fire side Pearl is prepared by dissolving it with the juyce of Lemons Amber prepared by beating it to powder so also Crabs-eyes and Corral Harts-horn prepared by burning it in the fire and taking the shires of it especially the pith wholly rejected A Cordial Water of Sir Walter Raleigh Take a gallon of Strawberries and put them into a pint of Aqua vitae let them stand so four or five dayes strain them gently out and sweeten the water as you please with fine Sugar or else with perfume The Lady Malets Cordial Water Take a pound of fine Sugar beaten and put to it a quart of running water pour it three or four times through a bag then put a pint of Damask Rose-water which you must alwayes pour still through the bag then four penniworth of Angelica water four pence in Clove-water four pence of Rosa solis one pint of Cinnamon-water or three pints and half of Aqua vitae as you finde it in taste put all these together three or four times through the bag or strainer and then take half an ounce of good Muskallis and cut them grosly and put them into a glass and fill them with the water c. A Sovereign Water of Dr. Stephens which he long times used wherewith he did many Cures he kept it secretly till a little before his Death and then he gave it to the Lord Arch-bishop of Canterbury in writing being as followeth viz. Take a Gallon of good Gascoine VVine and take Ginger Gallingale Cinamon Nutmegs Cloves Grains Ani-seeds Fennil-seed of every of them a dram then take Caraway-seed of red Mints Roses Thime Pellitory of the Wall Rosemary wilde Thime Camomil the leaves if you cannot get the flowers of small Lavender of each a handfull then bray the spices small and bray the Hearbs and put all into the Wine and let it stand so twelve hours stirring it divers times then still it in a Limbeck and keep the first water for iâ— is best then put the second water by it self for it is good but not of such vertues c. The Vertues of this Water It comforts the Spirits Vitall and helps all inward Diseases that come of cold it is good against the shaking of the Palsie it cures the Contraction of the Sinnews helps the conception of women if they be barren it kills the VVorms in the Belly and Stomach it cures the cold Dropsie and helps the Stone in the Bladder and in the Reins of the back it helps shortly the stinking breath and whosoever useth this water morning and evening and not too often it preserveth him in good liking and will make him seem young very long and comforteth nature marvellously with this water did Dr. Stephens preserve his life till extream age would not let him go or stand and he continued five years when all the Physicians judged he would not live a year longer nor did he use any other Medicine but this c. A Plague Water to be taken one spoonful every four hours with one sweat every time Take Scabious
gallon of Liquor one Lemon and a quarter of an ounce of Nutmegs it must boil till the scum rise black that you will have it quickly ready to drink squeeze into it a Lemon when you tun it It must be cold before you tun it up To make Syrup of Rasberries Take nine quarts of Rasberries clean pickt and gathered in a dry day and put to them four quarts of good Sack into an earthen pot then paste it up very close and set it in a Cellar for ten dayes then distill it in a Glass or Rose-still then take more Sack and put in Rasberries to it then when it hath taken out all the colour of the Raspiss strain it out and put in some fine Sugar to your taste and set it on the fire keeping it continually stirring till the scum doth rise then take it off the fire let it not boil skim it very clean and when it is cold put it to your distilled Raspis but colour it no more then to make it a pale Claret Wine This put into bottles or Glasses stopt very close To make Lemon Water Take twelve of the fairest Lemons slice them and put them into two pints of White Wine and put to them Cinamon two drams Gallingale two drams of Rose leaves Borage and Bugloss flowers of each one handfull of yellow Saunders one dram steep all these together twelve hours then distill them gently in a Glass Still until you have distilled one pint and an half of the Water and then adde to it three ounces of Sugar one grain of Ambergreese and you will have a most pleasing cleansing Cordiall water for many uses To make Gilly-flower Wine Take two ounces of dried Gilly-flowers and put them into a pottle of Sack and beat three ounces of Sugar-candy or fine Sugar and grinde some Ambergreece and put it in the bottle and shake it oft then run it through a gelly bag and give it for a great Cordial after a weeks standing or more You make Lavander Wine as you do this The Lady Spotswood Stomach water Take white Wine one pottle Rosemary and Cowslip flowers of each one handful as much Betony leaves Cinnamon and Cloves grosly beaten of both one ounce steep all these three dayes stirring it often then put to it Mithridate four ounces and stir it together and distill it in an ordinary Still Water of Time for the passion of the heart Take a quart of white Wine and a pint of Sack steep in it as much broad Thime as it will wet put to it of Galingale and Calamus Aromaticus of each one ounce Cloves Mace Ginger and grains of Paradise two drams steep these all night the next morning distill it in an ordinary Still drink it warm with sugar A Receipt to make damnable Hum. Take species de Gemmis Aromaticum Rosatum Diarrhodon Abbatis Laetificans Galeni of each four drams Loaf Sugar beaten to powder half a pound small Aqua vitae three pints strong Angelica water one pint mix all these together and when you have drunk it to the Dregs you may fill it up again with the same quantity of waters The same powders will serve twice and after twice using it it must be made new again An admirable Water for sore Eyes Take Lapis Tutiae Aloes Hepatica fine hard Sugar of each three drams beat them very small and put them into a Glasse of three pints to which put red Rose-water and white Wine of each one pint set the Glass in the Sun in the Moneth of July for the whole Moneth shaking it twice in a day for all that while then use it as followeth put one drop thereof into the Eye in the evening when the party is in bed and one drop in the morning an hour before the Patient riseth Continue the use of it till the Eyes be well The older the VVater the better it is Most approved A Snail Water for weak Children and old People Take a pottle of Snails and wash them well in two or three waters and then in small Beer bruise them sheâ— and all then put them into a gallon 〈◊〉 red Cowes Milk red Rose leaves dried the whites cut off Rosemary sweet Marjoram of each one handful and so distill them in a cold still and let it drop upon powder of white Sugarcandy in the receiver drink of it first and last and at four a clock in the afternoon a Wine glass full at a time Clary water for the Back Stomach c. Take three gallons of midling Beer put it in a great brasse Pot of four gallons and put to it ten handfuls of Clarey gathered in a dry day Raisins of the Sun stoned three pounds Anniseeds and Liquorish of each four ounces the whites and shells of twenty four eggs or half so many if there be not so much need in the back the shells small and mix them with the whites 〈…〉 the bottoms of three white lâ—â—ves put into the receiver one pound of white Sugarcandy or so much fine loaf Sugar beaten small and distill it through a Limbeck keep it close and be seldom without it for it reâ—â—eth very much the stomach and heart â—trengtheneth the back procureth Appetite and Digestion driveth away Melancholly sadness and heaviness of the heart c. Dr. Montfords Cordial Water Take Angelica leaves twelve handfuls six leaves of Carduus Benedictus Balm and Sage of each five handfuls the seeds of Angelica and sweet Fennil of each five ounces bruised scraped and bruised Liquorish twelve ounces Aromaticum Rosatum Diamoscus dulcis of each six drams the Hearbs being cut small the seeds and Liquorish bruised infuse them into two gallons of Canary Sack for twenty four hours then distill it with a gentle fire and draw off onely five pints of the spirits which mix with one pound of the best Sugar dissolved into a Syrup in half a pint of pure red rose-Rose-water Aqua mirabilis Sir Kenelm Digby's way Take Cubebs Gallingale 〈◊〉 Mellilot flowers Cloves 〈◊〉 Ginger Cinnamon of each one 〈◊〉 bruised small juyce of Celandine 〈◊〉 pint juyce of Spearmint half a 〈◊〉 juyce of Balm half a pint Sugar one pound flower of Cowslips Rosemary Borage Bugloss Marigolds of each two drams the best Sack three pints strong Angelica water one pint red Rose-water half a pint bruise the spices and flowers and steep them in the Sack and juyces one night the next morning distill it in an ordinary or glass still and first lay Harts-tongue leaves in the bottom of the Still The Vertues of the precedent water This Water preserveth the Lungs without grievances and helpeth them being wounded it suffereth not the blood to putrifie but multiplieth the same this water suffereth not the heart to burn nor melancholy nor the 〈◊〉 to be lifted up above nature it expelleth the Rhume preserveth the Stomach conserveth Youth and procureth a good colour it preserveth Memory it destrâ—yeth the Palsie if this be given to one a 〈◊〉 a spoonful of it
reviveth him in 〈…〉 use one spoonful à week fasting in the winter two spoonfuls A Water for fainting of the Heart Take Bugloss and red Rose-water of each one pint Milk half a pint Anniseeds and Cinnamon grosly bruised of each half an ounce Maiden-hair two handfuls Harts tongue one handful both shred mix all together and distill it in an ordinary still drink of it morning and evening with a little sugar A Surfeit Water Take half a bushel of red Corn Poppy put it into a large dish cover it with brown paper and lay another dâ—sh upon it set it in an Oven after brown bread is baked divers times till it be dry which put into a pottle of good Aqua vitae to which put Raisins of the sun stoned half a pound six figs sliced three Nutmegs sliced two flakes of Mace bruised two races of Ginger slâ—ced one stick of Cinnamon bruised Liquorish sliced one ounce Anniseed Fennill-seed and Cardamums bruised of each one dram put all these into abroad glasse body and lay first some Poppy in the bottom then some of the other Ingredients then Poppy again and so till the glasse be full then put in the Aqua vitae and let it infuse till it be strong of the spices and very red with the Poppy close covered of the which take two or three spoonfulls upon a Surfeit and when all the liquor is spent put more Aqua vitae to it and it will have the same effect the second time but no more after D. Butlers Cordial Water against Melancholly c. Most approved Take the flowers of Cowslips Marigolds Pinks Glove-gilly-flowers single stock Gilly-flowers of each four handfulls the flowers of Rosemary and Damask Roses of each three handfulls Borage and Bugloss flowers and Balm leaves of each two 〈◊〉 put them in a quart of Canary Wine into a great Bottle or jugg close stopped with a Cork sometimes stirring the flowers and wine together adding to 〈◊〉 Anniseeds bruised one dram two â—utmegs sliced English Saffron two penniworth after some time infusion distill them in a cold Still with a hot fire hanging at the Nose of the Still Ambergreese and Musk of each one grain then to the distilled water pat White Sugar candy finely beaten six ounces and put the glass wherein they are into hot water for one hour Take of this water at one time three spoonfuls thrice a week or when you are ill it cureth all melancholly fumes and infinitely comforts the spirits The admirable and most famous Snail Water Take a peck of garden shell Snails wash them well in small Beer and put them in an hot Oven till they have done making a noise then take them out and wipe them well from the green froth that is upon them and bruise them shells and all in a stone Mortar then take a quart of earth worms scowre them with salt slit them and wash them well with water from their filth and in a stone Mortar beat them to pieces then lay in the bottom of your distilled pot Angelica two handfuls and two handfulls of Celandine upon them to which put two quarts of Rosemary flowers Bears foot Agrimony red Dock Roots Bark of Barberries Betony wood sorrel of each two handfuls Rue one handful then lay the Snails and Worms on the top of the Hearbs and Flowers then pour on three Gallons of the strongest Ale and let it stand all night in the morning put in three ounces of Cloves beaten six penniworth of beaten Saffron and on the top of them six ounces of shaved Harts-horn then set on the Limbeck and close it with paste and so receive the water by pints which will be nine in all the first is the strongest whereof take in the morning two spoonfuls in four spoonfuls of small Beer and the like in the afternoon you must keep a good Diet and use moderate â—â—ercise to warm the blood This Water is good 〈…〉 Obstructions whatsoever It 〈◊〉 a Consumation and Dropsie the stopping of the Stomach and Liver It may be 〈◊〉 with Milk for weak people and 〈◊〉 with Harts-tongue and Elecamâ—ane A singular Mint Water Take a still full of Mints put Balm and Penniroyal of each one good handful steep them in Sack or Lees of Sack twenty four hours stop it close and stir it now and then Distill it in an ordinary still with a very quick fire and keep the still with wet clothes put into the Receiver as much sugar as will sweeten it and so double distill it Distillings A most excellent Aqua Coelestis taught by Mr. Philips Apothecary TAke of Cinnamon one dram Ginger half a dram the three sorts of Saunders of each of them three quarters of an ounce Mace and Cubebs of each of them one dram Cardamon the bigger and lesser of each three drams Setwell-roots half an ounce Anniseed Fennil-seed Basil-seed of each two drams Angelica roots Gillyflowers Thime Calamint Liquorish Calamus Masterwort Penniroyal Mint Mother of Thime Marjoram of each two drams red Rose-seed the flowers of Sage and Betony of each a dram and a half Cloves Galingal Nutmegs of each two drams the flowers of Stechados Rosemary Borage and Bugloss flowers of each a dram and half Citron Rindes three drams bruise them all and put in their Cordial Powders Diamber Aromâ—â—â—cam Diamuscum Diachoden the spices made with Pearle of each three drams infuse all these in twelve pints of Aqua vitae in a glass close stopped for fifteen dayes often shaking it then let it be put in a â—â—â—â—beck close stopped and let it 〈◊〉 distiâ—â—ed gently when you have 〈…〉 in a cloth two drams of 〈…〉 â—alf a dram of Ambergreese and 〈…〉 twelve grains of gold and so 〈◊〉 it to your use Hypocras taught by Dr. Twine for Winde in the Stomach Take Pepper Grains Ginger of each half an ounce Cinnamon Cloves Nutmegs Mace of each one ounce grosly beaten Rosemary Agrimony both shred of each a few crops red rose leaves a pretty quantity as an indifferent gripe a pound of Sugar beaten lay these to steep in a gallon of good Rhennish or White Wine in a close vessel stirring it two or three times a day the space of three or four dayes together then strain it through an Hypocras strainer and drink a draught of it before meat half an hour and sometimes after to help digestion Marigold flowers distilled good for the pain of the Head Take Marigold flowers and distill them then take a fine cloth and wet 〈◊〉 the aforesaid distilled water and so lay it to the forehead of the Patient and being so applied let him sleep if he can this with Gods help will cease the pain A water good for Sun-burning Take water drawn off the Vine dropping the flowers of white Thorn Bean-flowers Water Lilly-flowers Garden Lilly-flowers Elder-flowers and Tansie flowers Althea flowers the whites of Eggs French Barley The Lady Giffords Cordial Water Take four quarts of Aâ—â—a Vitae Borrage and Poppy-water 〈◊〉 each a pint two
Also The Compleat Cook 〈…〉 THE QUEENS CLOSET OPENED Incomparable Secrets in Physick Chyrurgery Preserving and Candying c. Which were presented unto the QUEEN By the most Experienced Persons of the Times many whereof were had in esteem when she pleased to descend to private Recreations Corrected and Reviewed with many Additions together with three exact Tables Vivit post funera Virtus LONDON Printed for Nath. Brooke at the Angel in Cornhill 1659. TO THE Ingenious Courteous READER Reader IT being at first the general good which caused us to publish this useful and compleat Piece we could not chuse but for the same end give it a new Birth especially when we heard that we had so well attain'd what we sought in regard of the benefit which so many have receiv'd from these which we shall now rather call Experiments then Receipts contained therein In short we may say that it hath had a general Reception travelling up and down the Kingdoms and like the good Samaritane giving comfort to all it met neither have we known of any that have bought it who have not testified their high Esteem thereof And indeed how should it otherwise be knowing out of what Elaboratories it was produced Nor is it without its variety here preserving the fruits of the Earth with such a curious neatness as if it would shew that though Summer gave those pleasant fruits yet that Art is able to make Winter richer then her self or if this this please not teaching you to furnish the Tables of Princes with such a Grandezza as befits them But as for the Physicall part what can be more noble then that which gives the rich such an opportunity of spending upon good works while they succour the poor and give comfort to them in their greatest distresses If we have given it too narrow a praise for too large an Encomium I am sure we cannot attribute to it considering its true value it is not what we intended though we are glad to see its own high deserts carrying it so much above the reach of a more then common repute 'T is true there may be some faults and those may justly cause us to be blamed but now we hope your Ingenuity will the rather forgive us and them and with more diligence seek to amend what is amiss if not for our sakes yet out of Charity to a Work which is so charitable to your selves Farewell W. M. The Prescribers and Approvers of most of these rare Receipts their following names are in several Pages of this Book inserted and annexed to their own experienced Receipts KIng Edward the sixth Page 272 Queen Elizabeth 272 King Charles the First 30 Queen Mary 31 Lady Elizabeth daughter to King Charles the first 256 Dr. Mayhern Physician to the late King 180 Dr. Bates 186 Dr. King 284 Dr. Mountford 290 Dr. Forster 176 177 Dr. More 178 Dr. Butler 1 2 293 Dr. Bassa an Italian 7 8 Dr. Adrian Gilbert 11 Dr. Atkinson 17 160 Dr. Goffe 121 Dr. Stephens 21 87 140 275 Dr. Price 24 Dr. Read 39 Dr. May 47 Dr. Blacksmith 55 56 83 Dr. Brasdale 59 Dr. Frier 55 173 Dr. Atkins 65 73 74 83 Dr. Gifford 3 Dr. Twine 82 288 Dr. Wetherborn 89 Dr. Lewkener 134 154 Dr. Eglestone 136 Dr. Soper 147 Mr. Stepkins Occulist 18 130 Mr. Fenton Chyrur 24 Mr. Francis Cox Chyrur 66 Mr. Lumley Chyrur 123 Mr. Thomas Potter Chyrur 145 Mr. Phillips Apothecary 296 B. Lawd Archbishop of Canterbury 275 Bishop of VVorcester 19 Earl of Arundel CC. 3 Lord Treasurer 32 Lord Bacon Vic. of St. Albans 281 Lord Vic. Conway CC. 99 Lord Spencer 283 Lord Sheffeld 62 Sir Walter Raleigh 274 Sir Thomas Mayner 33 Sir Edward Terrel 40 Sir Edward Bolstward 72 Sir Edward Spencer 28 Sir Kenelm Digby 290 Mr. Justice Hutton 191 Countess of Arundel 25 49 168 Countess of Worcester 69 Countess of Oxford 156 Countess of Kent 274 Countess of Rutland CC. 109 Lady Mounteagle 141 Lady Abergany CC. 42 Lady Nevel 147 163 Lady Spotswood 286 Lady Drury 44 Lady Gifford 299 Lady Hobby 11 Lady Leonard 158 Lady Smith 159 Lady Goring 161 162 Lady Mildmay 164 Lady Bray 167 Lady Dacres 168 Lady Thornborough 267 Lady Mallet 275 Mrs. Duke 114 Mrs. Covet 6 Mrs. Lee CC. 82 Mrs. Powel 166 Mrs. Jones 164 Mrs. Chaunce 165 Mrs. Shelly CC. 38 Mr. Edward Houghton 166 Mr. Lucarello 179 Mr. Elderton 170 Mr. Rodstone CC. 51 Mr. Ferene the Queens Perfumer 273 THE QUEEN'S CABINET OPENED OR The Pearle of Practice Accurate Physical and Chyrurgical Receipts Doctor Butler's Preservative against the Plague TAke Wood sorrel and pick it from the stalke and pound it very well in a stone Mortar then take to every pound of beaten Sorrel a pound of Sugar finely beaten and two ounces of Mithridate beat them very well together and put them in pots for your use take every morning before and after the infection for some time together of this Conserve as much as a Walnut Dr. Butlers Cordial Water Take Pimpernel Carduus Angelica Scordium Scabious Dragon and still these severally in a Rose-still and when you have a pint of the water of every of these sorts of Hearbs then mingle all these together very well and dissolve in it half a pound of Venice Treacle then still all these together and mingle the stronger water with the small six spoonfuls of this water made blood warm given to one sick of the Plague driveth all venome from the heart It is excellent so used for the Small Pox or for any pestilent Feaver Dr. Butlers Purging Ale Take of Sarsaparilla two ounces of Polypody of the Oak and Sena of each four ounces Caraway-seed and Aniseed of each half an ounce Liquorish two ounces Maidenhair and Agrimony of each one little handful Scurvey half a bushel beat all these grosly and put them into a course Canvas bag and hang it into three gallons of strong Ale when it is three dayes old drink it Dr. Giffords Amber Pills for a Consumption Take of Venice Turpentine one ounce washed and six grains of the powder of white Amber mixt them together and set them in a clean pot upon embers and let it not stand too hot to try whether it be enough take a drop and let it cool if after it is cold it be stiff and will not cleave to the finger it is enough then take of the powders of Pearl White Amber and Coral of each a quantity as a quarter of an ounce of the inner bark of an Oak a quarter of an ounce of cinamon and nutmegs of each as much and three ounces of hard white Sugar make all these into a powder and seeth them and put the pills into them before you take them you must be well purged after which you must take three of the aforesaid Pills wrapped up in the powder what else you will and in the morning take the yolk of a new laid Egg warmed a little and put into it as
much of the powder as will lie on a shilling and sup it off let this be used some time together and there will be great benefit found by it To comfort the Heart and Spirits and to suppress Melancholly Take of the juyces of Borage and Bugloss of each one pint and a half juyce of Pippins or Queen Apples one pint juyce of Balm half a pint clarifie them then take Chochenel made into powder four drams infuse it in the said juyces being cold in an earthen pan for two dayes stirring it often then strain it and with four pound of powder Sugar â—or two pound if you mean not to keep it long boil it to a syrrup then take it off and when it is almost cold put to it Diamargaritum Frigidum one dram and a half Diambra four scruples Take thereof a spoonful or two for many mornings together and when you awake in the night if there be cause you may also adde to some part of it Saffron to make it more cordial by putting some powder of Saffron in a linnen clout tied up and so milking it out into the syrrup let the substance thereof remain in the cloth and take thereof sometimes Approved A Cordial Electuary for stuffing of the Stomach or shortness of Breath Take a pint of the best Honey set it on the fire and scum it clean then put to a bundle of hysop bruised small before you tie it up let it boil well till the honey taste of the Hysop then strain out the Honey very hard and put to it the powder of Angelica root the weight of six pence powder of Elicampane root the weight of six pence Ginger and Pepper of each the weight of two pence Lâ—quorish and Anniseed of each the weight of eight pence all beaten very small severally put all these into the strained Honey and let them boil a little space stirring them well together all the time then take them from the fire and pour all into a clean gally-pot stirring it alwayes till it be through cold and keep it close covered for your use When any are troubled with stuffing at the Stomach or shortness of breath let them take of this Electuary with a bruised Liquorish stick and they shall sensibly finde much good by it This was Queen Elizabeths Electuary for these infirmities Mr. Covets Medicine for the Palsie Take a pint of the strongest mustard set it in an Oven for two or three times till it be as thick as a hasty pudding the Oven must not be too hot to burn it then set it on a chafing-dish of coals till it be dry enough to make into powder Take half an ounce of Betony powder and mix it with the said powder and sweeten it with Sugar-candy to your taste Take of this every morning for ten dayes Approved A Receipt to help Digestion Take two quarts of small Ale put to it red mints one handful as much of red Sage a little Cinamon let it boil softly till half be wasted sweeten it with sugar to your taste and drink thereof a draught morning and evening A singular Cordial Take two ounces of dried red Gillyflowers and put them into a pottle of Sack put to it three ounces of fine Sugar in powder and half a scruple of Ambergreece in powder put all these in a stone bottle stop it close with a strong cork and shake it oft After it hath stood ten dayes pass it through a Jelly bag and give two or three spoonfuls of it for a great Cordial This way you may also make Lavander wine for the Palsie and other Diseases Dr. Bassa an Italian An approved Receipt to break the Stone in the Kidneys In the Moneth of May distill Cow-dung then take two live Hares and strangle them in their blood then take the one of them and put it into an earthen vessel or pot and cover it well with a mortar made of horse dung and hay and bake it in an Oven with houshold bread and let it still in an Oven two or three dayes baking anew with any thing until the Hare be baked or dried to powder then beat it well and keep it for your use The other Hare you must flea and take out the guts onely then distil all the rest and keep this water then take at the new and full of the Moon or any other time three mornings together as much of this Powder as will lie on six pence with two spoonfuls of each water and it will break any stone in the Kidneys Dr. Basse's Remedy for a bloody Vrine or to break a Stone in the Bladder Take the distilled water of Saxifrage Coriander Parsley and cod of broom when they be green the berries of white Thorn stilled when they be ripe they must be stamped stones and all and then distilled the green hulls of Walnuts when they be ripe stilled Raysins of the sun stilled every one of these waters must be stilled by it self Then take an equal quantity of each as a pint of Aqua Spirita put them all together and still them in an ordinary still or in B. after scum the water nine or ten dayes and take of this water for ten or fifteen dayes five or six spoonfuls a time in the morning fasting and use to take it after a day or two once in a moneth Syrup of Turnips First bake the Turnips in a pot with houshold bread then press out the Liquor between two platters put a pint of this liquor to half a pint of Hysop water and as much brown Sugarcandy as will sweeten it and boil it to the consistence of a syrup It is very good for a Cold or Consumption Syrup of Citron Peels Take the outermost fresh Peels of Citrons cut in small pieces and pour on them two quarts of water then wring it through a cloth put to the liquor one pound of powder sugar boil it to a syrup and when it is sodden put four grains of Musk to it dissolved in Damask rose water This syrup cooleth not It defendeth from the Plague A Cordial Syrup to cleanse the blood open Obstructions prevent a Consumption c. Take Rosemary flowers Betony Clove-gilly-flowers Borrage Broom Cowslip-flowers Red-rose-leaves Melilot Comfrey Clary Pimpinel flowers of each two ounces red Currans four pounds infuse all these into six quarts of Claret Wine put to it fourteen pounds of ripe Elder berries make the Wine scalding hot then put in the Flowers Currans and Elder berries cover the pot and paste it very close set it in a kettle of warm water to infuse forty eight hours till the vertue of the ingredients be all drawn out then press it out hard and put to every pint of the liquor one pound and three quarters of powder Sugar boil and scum it till you finde the Syrup thick enough when it is cold bottle it and keep it for your use Take two spoonfuls in a morning and so much in the afternoon fasting two hours after it A Medicine
any one do dye for when the poyson is quite drawn out the Chick will live the sore presently will asswage and the party recover Mr. Winlour proved this upon one of his own Children the thirteenth Chick dyed the fourteenth lived and the party cured Lord Treasurers Receipt for an Ague Take a quantity of Plantain shred it and double distil it and take six or eight spoonfuls of the Water with as much Borage-water with a little Sugar and one Nutmeg and drink it warm in the cold fit by Gods help it will cure you For Rheume in the Eyes Take one spoonful of Commin-seed finely beaten and boil it in Verjuyce till half be consumed put to it some course wheat bran and boil it till it be dry then put it in a small linnen bag and lay it to the nape of the neck so hot as you can endure it and it will draw the Rhume away To break the Stone and bring away the Gravel Take the inner bark of red Filberd-tree and shave a good handful of it and take as much Saxifrage and steep them in a quart of Ale or white Wine and drink a good draught thereof nine mornings together fasting A cordial Water in the time of Infection by Sir Thomas Mayner Take the juyce of green Walnuts shells and all two pound the juyces of Balm Carduus Benedictus and Marigolds of each three pounds roots of great Docks half a pound Butchers broom roots and all three quarters of a pound Angelica and Masterwort of each three ounces Scordium leaves two handfuls Treacle Venice and Mithridate of each four ounces Canary Wine three pints juyce of Lemons one pint digest these in a glass body two dayes close stopt then put on a glass head and distill it and when it is half distilled strain that which is left in the glass through a linnen cloth and distill it till it grow thick as honey which put into a Gally pot and give some of it in the time of Infection on a knifes point The distilled water is also good for the same purpose China broth for a Consumption Take an ounce of China root chipped thin and steep it in three pints of water all night on embers covered the next day take a Cock chicken deplumed and exenterated and put in its belly Agrimony Maidenhair of each half a handful Raisins of the Sun stoned one good handful and as much French barley boil all these in a pipâ—in close covered on a gentle fire for six or seven hours let it stand till it be cold strain it or let it run through a Hypocras bag and keep it in a glass for your use Take a good draught of it in the morning and at four a clock in the afternoon A comfortable Bag for the Stomach Take Balm Wormwood Rosemary Spearmints sweet Marjoram Winter savory of each half a handful dry them between two dishes on a chafing-dish of coals sprinkling them often with good Vinegar when they are well dryed put to them some crumbs of bread Cloves Cinamon and Nutmeg beaten to powder put them in a fine linnen bag quilt it and lay it warm to the stomach To encrease Womans Milk Bruise Fennel seed and boil them in Barley water and let the Woman drink thereof often To expell Winde Take a handful of Groundswel stripped downwards as much of sage and a quarter of a pound of currans boil these in a pint of Ale and drink it For the Piles Take white Lead finely scraped one dram burnt Allum two drams temper them with hogs lard and plantain-water and therewith anoint the grieved place For a Thrush or Canker in the Mouth Take two spoonfuls of clarified honey and put a piece of Allum between red hot tongs and hold it till it drop into the Honey and therewith dress the mouth often until it be perfectly cured A green Oyntment good for Bruises Swellings and Wrenches in Man Horse or other Beast Take six pound of May Butter unsalced Oyl Olive one quart Barrows-grease four pound Rosin and Turpentine of each one pound Frankincense half a pound then take these following Hearbs of each one handful Balm Smallege Lovage Red Sage Lavander Cotten Marjoram Rosemary Mallows Cammomile Plaintain Alheal Chickweed Rue Parsley Comfrey Laurel leaves Birch leaves Longwort English Tobacco Groundswel Woundwort Agrimony Briony Carduus Benedictus Betony Adders Tongue Saint Johns-wort pick all these wash them clean and strain the water clean from them These hearbs must be gathered after Sun rising Stamp them very small in a stone Mortar then beat the Rosin and Frankincense to powder and melt them alone then put in the Oyl Butter and Hogs grease and when all is well melted put in the Hearbs and let them boil half a quarter of an hour then take it off the fire and scum it very clean a quarter of an hour and when it is off the fire put in the Turpentine and two ounces of Verdigreese stir it well on else it will run over and so stir it till it leave boiling then put it in an earthen pot which stop very close with a cloath and a board on the top and set in an Horse Dunghil one and twenty dayes and take it out and put it into a Kettle and let it boil a little taking heed that it boil not over then strain it through a course cloath and put to it half a pound of Oyl of Spike and cover the pot close till you use it When you have any occasion to use it warm it a little for a cold cause and anoint the place grieved Mix this Oyl with the like quantity of the Oyl of Bayes when it is for a Melander in a Horse or a dry Itch in a Horse or Mare then take Quick-silver and beat it often with fasting spittle till it be killed and look black and take a quart of Comfrey to the quantity of Quick-silver to which put thrice so much of the said Oyl beat all well together and use it For a man it must be well chafed in the Palme of the hand three or four times If you use it for a Horse put to it Brimstone finely beaten and work it altogether as aforesaid An excellent Sear-cloth for a Wound Bruise or Ache. Take a pint of Oyl Olive four ounces of Unguentum Populeon the Oyls of Cammomile and Roses of each one ounce Virgins Wax three ounces Red Lead in powder eight ounces boil these together continually stirring them till they will stick to a cloth which is enough then wet your clothes in them and hang them up to dry The best time to make it is in March Dr Reads Perfume to smell against the Plague First take half a pint of red Rose water and put thereto the quanity of a hazle Nut of Venice Treacle or Mithridate stirring them together till they be well infused then put thereto a quarter of an ounce of Cinamon broken into small pieces and bruised in a Mortar twelve cloves bruised the quantity of
Liquorish two drams boil all these in three pints of fair running water to a quart or less then take the weight of a French Crown of the Kernels of each of the three cold seeds and beat them with a few Almonds and white Rose-water and Sugar and make Almond Milk Dr. Atkins excellenâ—t Receipt of Almond Milk to cool and cleanse the Kidneys Take a pint and a quarter of Barley-water and in that boil Althea Iringus Gramen and Sparagus Roots each a French Crowns weight Strawberries and five leaved Grass both Leaves and Roots each a few boil them till the Barley-water be but a pint then strain out the Barley-water and take a French Crowns weight a piece of the four cold seeds and peel off the husks then beat the seeds with the Almonds and strain them forth together with the Barley-water and put to it a little Rose water and Sugar and make it an Almond Milk A Receipt for the Stone Take a gallon of new Milk Wilde Time Sassafras Pellitory of the Wall Philipendula roots Saxifrage of each one handful Parsley leaves two handfuls three or four Radish-roots and as many Parsley roots Anniseeds one ounce cut and slit the roots bruise the hearbs and seeds and put them to infuse in the milk a whole night the next morning distil it in a Rose distiliatory Take ten or twelve spoonfuls of the water and as much White or Rhenish Wine a little Sugar and a sliced Nutmeg It is very good every full and change of the Moon to take morning and evening to prevent sickness and at any time if need require For the green sickness Take Aloes and Rhubarb of each four ounces finely beaten and searsed prepared Steel four drams mix these together with Claret Wine and make them into twenty seven pills and take every morning in three of them using exercise till all be gone and drink after them at each time a glass of Claret wine For any sore Breasts or Paps Take a pottle of running water Sage two good handfuls small minced and a quantity of Oatmeal-greats small beaten boil all these to the thickness of white bread dough but let it not burn to then put to it three spoonfuls of honey and a little saffron stir it well together and boil it to a quart somewhat stiff This Pultess will break and heal it soon and draw away the pain without breaking It will cure any sore Breast or Pap if it be not a Canker or Fistula A Syrrup lasting many years good for Swounding and Faintness of Heart it comforteth the weak Brain and Sinews it may be used as much as half a nut at once at your pleasure Take Borage Bugloss white Endive one little handful of Rosemary-flowers Time Hysop Winter Savory of each one little handful break these between your hands and seethe them in three quarts of water to three pints then strain it and put to it a pint of good Malmsey one ounce of whole Cloves powder of cinamon half an ounce powder of Ginger a quarter of an ounce one Nutmeg in powder Sugar half a pound or more let them seethe upon a soft fire well stirred for burning to until it come to the thickness of Honey then take it up and let it cool and put it in pots or glasses at your pleasure Prescribed by Dr. Twine An approved Medicine for a woman in Labor to make come prove safe deliverance Take powder of Cinamon one dram powder of Amber half a dram finely beaten mingle it with eight spoonfuls of Claret Wine and so let her drink it To know how much Bezar Stone must be taken when one is heart sick Take Bezer Stone the weight of three Barley corns or five at a time once in six or ten hours and give it in a spoon with Carduus Bean-water Borage or Bugloss Ale or Beer Doctor Stevens excellent water wherewith he cured many Diseases following Take one gallon of Gascoign Wine Ginger Gallingal Cammomil Nutmegs Grains of Paradise Cloves Anniseeds Caroway seeds of each one dram then take Sage Mint red Roses Time Pellitory Rosemary Penniroyal Montanum Cammomil Babin Harts-tongue Lavender Avance of each a handful bray the spices small and let it stand so twelve hours stirring it divers times then still it in a Limbeck and keep the first by it self for it is best then will there come a second water which is good but not so good as the first for it is fainter The vertues of this water is to comfort the Vital Spirit greatly and preserve the youth of man or woman and helps the inward diseases that come of cold helpeth the shaking of the Palsie and cureth contractions of Sinnews it strengthneth the Marrow in the bones it helpeth the conception of Women that are barren it killeth Worms in the body and cureth the cold Gout and Tooth-ache and it helpeth the Stone in the bladder and the pain in the Reins of the Back and will make one seem young a long time one spoonful of this Aqua vitae shall do more good to a man that is sick then four spoonfuls of any other and this Aqua vitae shall be better if it stand in the Sun all Summer long For the Falling Sickness Take half a peck of Peony roots cleanse rub wash and stamp them and as you stamp them put in Sherry Sack let them be beaten very small and then put to them a pottle of Sherry Sack stir all well together and let it stand close covered twenty four hours then pour of the clearest into bottles and take thereof a little draught every change of the Moon for three mornings one morning after another A Pultess to break a Bile or Imposthume Take Sorrel one handful twelve Figs quartered half a pint of Sorrel juyce boil and break these together till it be very tender and put to it some Wheat flower and when it is well boiled put to it a good piece of butter and lay it warm to the place twice a day till it be drawn enough A Remedy for Worms in Children Take one spoonful of juyce of Lemons powdered Saffron half a scruple and a little Sugar and give this same quantity to the Patient three mornings together For Worms Dr. Wetherborn Take Rhubarb one dram Wormwood half a dram Corralline one scruple Currans one good handful beat them all to a Conserve and mix it with Syrup of Violets to an Electuary and give a childe the quantity of a Walnut thereof every other morning fasting An Oyntment to heal any Bruise or Wound Take Sage Self-heal Smallage Sothernwood Plantain Time Ribwort Rue Parsley Marigold leaves Mercury Wormwood Betony Scabious Valerian Comfrey Lions-tongue Buck-horn of each one handful wash them clean and put them into a Sieve to drain all night and when they are dry chop them very small and put to them two pounds of unwashed Butter well beaten then boil it till half be consumed then strain it into the pot you mean to keep it in It is
Tartar and put in that first stirring it well together then put it into a Gallon of Conduit-water and let it stand till night shift this with so much Oyl and Water morning and evening seven dayes together and be sure you shift it constantly and the day before you mean to melt it wring it hard by a little at a time and be sure the Oyl and water be all out of it wring the water well out of it with a Napkin every time you shift it then put in three pints of Rose-water let it stand close covered twelve hours then wring out that and put in a pint of fresh Rose-water into a high Gallipot with the feces then tie it close up and set it in a pot of water and let it boil two hours then take it out and strain it into an earthen pan let it stand till it is cold then cut a hole in it and let out the water then scrape away the bottom and dry it with a cloth and dry the pan melt it in a chafing-dish of coals or in the Gallipots beat it so long till it look very white and shining then with your hand fling it in fine Cakes upon white paper and let it lie till it be cold then put it into Gallipots This will be very good for two or three years To make Raisin Wine Take two pound of Raisins of the Sun shred a pound of good powdered Sugar the juyce of two Lemons one pill put these in an earthen pot with a top then take two gallons of water let it boil half an hour then take it hot from the fire and put it into the pot and cover it close for three or four dayes stirring it twice a day being strained put it into bottles and stop it very close in a fortnight or three weeks it may be drunk you may put in Cloves Gilly-flowers or Cowslips as the time of the year is when you make it and when you have drawn this from the Raisins and bottled it up heat two quarts of water more put it to the Ingredients and let it stand as aforesaid This will be good but smaller then the other the water must be boiled as the other To make Rasberry Wine Take a Gallon of good Rhennish Wine put into it as much Rasberries very ripe as will make it strong put it in an earthen pot and let it stand two days then pour your Wine from your Rasberries and put into every bottle two ounces of Sugar Stop it up and keep it by you The best way to preserve Cherries Take the best Cherries you can get and cut the stalks something short then for every pound of these Cherries take two pound of other Cherries and put them of their stalks and stones put to them ten spoonfuls of fair water and then set them on the fire to boil very fast till you see that the colour of the syrup be like pale claret Wine then take it off the fire and drain them from the Cherries into a pan to preserve in Take to every pound of cherries a quarter of sugar of which take half and dissolve it with the cherry-cherry-water drained from the Cherries and keep them boiling very fast till they will gelly in a spoon and as you see the syrup thin take off the sugar that you kept finely beaten and put it to the Cherries in the boiling the faster they boil the better they will be preserved and let them stand in a pan till they be almost cold A Tincture of Ambergreese Take Ambergreese one ounce Musk two drams spirit of Wine half a pint or as much as will cover the Ingredients two or three fingers breadth put all into a glass stop it close with a cork and bladder set it in Horse dung ten or twelve dayes then pour off gently the Spirit of Wine and keep it in a Glasse close stopt then put more spirit of Wine on the Ambergreece and do as before then pour it off after all this the Ambergreese will serve for ordinary uses A drop of this will perfume any thing and in Cordials it is very good To make Vsquebath the best way Take two quarts of the best Aqua vitae four ounces of scraped liquorish and half a pound of sliced Raisins of the Sun Anniseeds four ounces Dates and Figs of each half a pound sliced Nutmeg Cinnamon Ginger of each half an ounce put these to the Aqua vitae stop it very close and set it in a cold place ten dayes stirring it twice a day with a stick then strain or sweeten it with Sugareandy after it is strained let it stand till it be clear then put into the glass Musk and Ambergreece two grains is sufficient for this quantity To preserve Cherries with a quarter of their weight in Sugar four pound of Cherries one pound of Sugar beat your Sugar and strew a little in the bottom of your skillet then pull off the stalks and stones of your Cherries and cut them cross the bottom with a knife let the juyce of the Cherries run upon the Sugar for there must be no other liquor but the juyce of the Cherries cover your Cherries over with one half of your Sugar boil them very quick when they are half boiâ—ed but in the remainder of your Sugar when they are almost enough put in the rest of the Sugar you must let them boil till they part in sunder like Marmalade stirring them continually so put them up hot into your warm Marmalade glasses To make Gelly of Pippins Take pippins and pare them and quarter them and put as much water to them as will cover them and let them boil till all the vertue of the Pippins are out then strain them and take to a pint of that liquor a pound of Sugar and cut long threads of Orange peels and boil in it then take a Lemon and pareâ—â— and slice it very thin and boil it 〈◊〉 ten or quor a little thin take them out and lay them in the bottom of your glass and when it is boiled to a gelly pour it on the Lemons in the glass You must boil the Oranges in two or three waters before you boil it in the gelly To make Apricock Cakes Take the fairest Apricocks you can get and parboil them very tender then take off the pulp and their weight of Sugar and boil the Sugar and Apricocks together very fast stir them ever lest they burn to and when you can see the bottom of the Skillet it is enough then put them into Cards sowed round and dust them with fine Sugar and when they are cold stone them then turn them and fill them up with some more of the same stuff but you must let them stand for three or four dayes before you turn them off the first place and when you finde they begin to candy take them out of the Cards dust them with Sugar again so do even when you turn them To Preserve Barberries the best way First stone
them and weigh them half a pound of sugar to half a pound of them then pare them and slice them into that liquour take the weight of it in sugar then take as many Rasberries as will â—â—â—lour it and strain them into the liqâ—â—â— then put in the sugar boil it as fast as you can then skim it till it be very clear then put in your Barberries and 〈◊〉 Sugar you weighed and so let them boil till the skin be fully risen up then take them off and skin them very clean and put them up To make Lozenges of red Roses Boil your Sugar to Sugar again then put in your Red Roses being fiâ—ely beaten and made moist with the Juyce of a Lemmon let it not boil after the Roses are in but pour it upon a Pye-plate and cut it into what form you please To make Chips of Quinces First scald them very well then slice them into a Dish and pour a Candy syrup to them scalding hot and let them stand all night then lay them on plates and searse sugar on them and turn them every day and scrape more sugar on them till they be dry If you would have them look clear heat them in syrup but not to boil To make Sugar of Wormwood Mint Anniseed or any other of that kinde Take double refined Sugar and do but wet it in fair water or Rose-water and boil it to a Candy when it is almost boiled take it off and stir it till it be cold then drop in three or four drops of the Oyls of whatsoever you will make and stir it well then drop it on a board being before â—ifted with Sugar To make Syrup of Lemons or Citrons Pare off all the rindes then slice your Lemons very thin and lay a lare of Sugar finely beaten and a lare of Lemons in a silver Bason till you have fitted it or as much as you mean to make and so let it stand all night the next day pour off the liquor that runs from it into a glass through a Tiffany strainer Be sure you put Sugar enough to them at the first and it will keep a year good if it be set up well To make Jumbals of Apricocks or Quinces Take Apricocks or Quinces and quoddle them tender then take their Pulp and dry it in a dish over a Chaâ—ing-dish of coals and set it in a stove for a day or two then beat it in a stone Mortar putting in as much Sugar as will make a stiff paste then colour it with Saunders Cochinele or blew Starch and make it up in what colour you please rowl them with battle-doors into long pieces and tye them up in knots and so dry them To make Cherry-water Take nine pound of Cherries pull out the stones and stalks break them with your hand and put them into nine pints of Claret Wine take nine ounces of Cinamon and three Nutmegs bruise them and put them into this then take of Rosemary and Balm of each half a handful of sweet Marjoram a quarter of an handful put all these with the aforenamed into an earthen pot well leaded so let them stand to infuse twenty four hours stirring it once in four or five hours so distill it in a Limbeck keeping the strongest water by it self put some Sugar finely beaten into your glasses If your first water be too strong put some of the second to it as you use it If you please you may tie some Musk and Ambergreese in a rag and hang it by a thread in your glass To make Orange Cakes Take Oranges and pare them as thin as you can then take out the meats clean and put them in water let them lie about an hour shift the water and boil them very tender in three or four waters then put them up and dry them on a cloth mince them as small as you can then put them into a dish and squeeze all the juyce of the meat into them and let them stand till the next day take to every pound of these a pound and a quarter of double refined Sugar Boil it with a spoonful of water at the bottome to keep it from burning till it be Sugar again then put in your Oranges and let them stand and dry on the fire but not boil then put them on glass plates and put them in a stove the next day make them into Cakes and so dry them as fast as you can To preserve Oranges the French way Take twelve of the fairest Oranges and best coloured and if you can get them with smooth skins they are the better and lay them in Conduit water six dayes and nights shifting them into fresh water morning and evening then boil them very tender and with a knife pare them very thin rub them with salt when you have so done core them with a coring Iron taking out the meat and seeds then rub them with a dry cloth till they be clean and to every pound of Oranges a pound and half of Sugar and to a pound of sugar a pint of water then mingle your sugar and water well together in a large skillet or pan beat the whites of three Eggs and put that into it then set it on the fire and let it boil till it rises and strain it through a Napkin then set it on the fire again and let it boil till the syrup be thick then put in yonr Oranges and make them seethe as fast as you can now and then putting in a piece of fine loaf sugar the bigness of a Walnut when they have boiled near an hour put into them a pint of Apple water then boil them apace and half a pint of White Wine this should be put in before the Apple water when your Oranges are very clear and your sirup so thick that it will gelly which you may know by setting them to cool in a spoon when they are ready to be taken off from the fire then put in the juyce of eight lemons warm into them then put them into an earthen pan and so let them stand till they be cold then put every Orange in a several glass or pot if you do but six Oranges at a time it is the better To preserve green Plum The greatest 〈◊〉 Plum is the best which will 〈…〉 in the midst of July gather them about that time or later as they grow in bigness but you must not suffer them to turn yellow for then they never be of good colour being gathered lay them in water for the space of 12. hours and when you gather them wipe them with a clean linnen cloth and cut off a little of the stalks of every one then set two skillets of water on the fire and when one is scalding hot put in your Plums and take them from the fire and cover them and let them rest for the space of a quarter of an hour then take them up and when your other skillet of water doth boil put them into it let
and dry them in a stove turning them every day you must be sure that your Stove or Cubboard where you dry them the heat of it be renewed three times a day with a temperate drying heat until they be something dry then afterwards turn once as you see cause Conserves of Violets the Italian manner Take the leaves of blew Violets separated from their stalks and greens beat them very well in a stone Mortar with twice their weight of Sugar and reserve them for your use in a glass vessel The Vertue The heat of Choler it doth mitigate extinguisheth thirst asswageth the belly and helpeth the Throat of hot hurts sharp droppings and driness and procureth rest It will keep one year Conserves of red Roses the Italian manner Take fresh red Roses not quite ripe beat them in a stone Mortar mix them with double their weight of Sugar and put them in a glass close stopped being not full let them remain before you use them three moneths stirring of them once a day The Vertue The Stomach Heart and Bowels it cooleth and hindered vapours the spiting of blood and corruption for the most part being cold it helpeth It will keep many years Conserve of Borage Flowers after the Italian Manner Take fresh Borage flowers cleansed well from their heads four ounces fine Sugar twelve ounces beat them well together in a stone Mortar and keep them in a vessel well placed The vertues are the same with Bugloss flowers Conserve of Rosemary flowers after the Italian manner Take new Rosemary Flowers one pound of white Sugar one pound so beat them together in a Marble Mortar with a wooden Pestle keep it in a Gallipot or vessel of earth well glassed or in one of hard stone It may be preserved for one year or two The Vertues It comforteth the Heart the Stomach the brain and all the nervous parts of the Body Conserve of Betony after the Italian way Betony new and tender one pound the best Sugar three pound beat them very small in a stone Mortar let the Sugar be boiled with two pound of Betony-water to the consistence of a syrup at length mix them together by little and little over a small fire and make a Conserve which keep in a glass The Vertues It helpeth the cold pains of the Head purgeth the Stomach and Womb it helpeth stoniness of the Reins and furthereth Conception Conserve of Sage Take new flowers of Sage one pound Sugar one pound so beat them together very small in a Marble Mortar put them in a vessel well glassed and steeped set them in the Sunne stir them daily it will last one year The Vertues It is good in all cold hurts of the brain it refresheth the Stomach it openeth obstructions and takes away superfluous and hurtful humours from the Stomach Conserve of the Flower of Lavander Take the flowers being new so many as you please and beat them with three times their weight of white sugar after the same manner as Rosemary flowers they will keep one year The Vertues The Brain the Stomach Liver Spleen and Womb it maketh warm and is good in the Suffocation of the Womb hardness of the Spleen and for the Apoplex Conserve of Marjoram The Conserve is prepared as Betony it keepeth a year The Vertues It is good against the coldnesse moistnesse of the Brain and Stomach and it strengtheneth the Vital Spirits Conserve of Piony after the Italian way In the Spring take of the Flowers fresh half a pound Sugar one pound beat them together in a good stone mortar then put them in a glass and set them in the sun for three Moneths stirring them daily with a wooden Spathula The Vertues It is good against the Falling-sickness and giddiness of the Head it cleanseth the Reins and Bladder Touching Candies as followeth To Candy Rosemary flowers in the Sun TAke Gum-Dragon and steep it in Rose-water then take the Rosemary flowers good coloured and well pickt and wet them in the water that your Gum Dragon is steeped in then take them out and lay them upon a Paper and strew fine Sugar over them this do in the hot Sun turning them and strewing Sugar on them till they are candied and so keep them for your use To make Sugar of Roses Take the deepest coloured red Roses pick them cut of the white bottoms and dry your red leaves in an Oven till they be as dry as possible then beat them to powder and searse them then take half a pound of sugar beaten fine put it into your pan with as much fair water as will wet it then set it in a chafing-dish of coals and let it boil till it be Sugar again then put as much powder of roses that will make it look very red stir them well together and when it is almost cold put it into pales and when it is throughly cold take them off and put them in boxes To Candy Pippins Pears Apricocks or Plums Take any of these fruits being pared and strew upon them as you do flower upon frying fish then lay them on a board in a Pewter dish so put them into an Oven as hot as for Manchet as the liquor comes from them pour forth turn them and strew more Sugar on them and sprinkle Rose water on them thus turning and sugaring of them three or four times till they be almost dry then lay them on a Lettice Wire or on the bottom of a sieve in a warm oven after the bread is drawn out till they be full dry so you may keep them all the year To Candy or Clear Rockandy flowers Take spices and boil them in a syrup of sugar then put in the flowers boil them till they be stiff when you spread them on a paper lay them on round Wiers in an earthen pan then take as much hard sugar as will fill your pan and as much water as will melt the sugar that is half a pint to every pound then beat a dozen spoonfuls of fair water and the white of an Egg in a bason with a Birchin rod till it come to a froth when your Sugar is all melted and boiled put the froth of the Egg in the hot sirup and as it riseth drop in a little cold water so let it boil a little while then scum it then boil it to a candy height that is when you may draw it in small threads between your finger and your thumb then pour forth all your syrup that will run from it in your pan then set it a drying one hour or two which done pick up the wiers and take off the flowers and lay them on papers and so dry them To Candy Spanish flowers Take the Blossoms of divers sorts of flowers and make a syrup of water and sugar and boil it very thick then put in your Blossoms and stir them in their boiling till it turn to sugar again then stir them with the back of a spoon till the Sugar fall from it so may
you keep them for Sallets all the year To Candy Grapes Cherries or Barberries Take any of these fruits and strew fine sifted sugar on them as you do flower on frying fish lay them on a lettice of wier in a deep earthen pan and put them into an Oven as hot as for Manchet then take them out and turn them and sugar them again and sprinkle a little Rose-water on them pour the syrup forth as it comes from them thus turning and sugaring them till they be almost dry then take them out of the earthen pan and lay them on a lettice of wier upon two billets of wood in a warm Oven after the bread is drawn till they be dry and well candied To Candy Suckets of Oranges Lemons Citrons and Angelica Take and boil them in fair water tender and shift them in three boilings six or seven times to take away their bitterness then put them into as much sugar as will cover them and so let them boil a walm or two then take them out and dry them in a warm oven as hot as Manchet and being dry boil the sugar to a Candy height and so cast your Oranges into the hot sugar and take them out again suddenly and then lay them upon a lettice of wier on the bottom of a sieve in a warm oven after the bread is drawn still warming the Oven till it be dry and they will be well candied To Candy the Orange roots Take the Orange roots being well and tenderly boiled petch them and peel them and wash them out of two or three waters then dry them well with a fair cloth then pot them together two or three in a knot then put them into as much clarified Sugar as will cover and so let them boil leasurely turning them until you see the Sugar drunk up into the Root then shaking them in the Bason to sunder the knots and when they wax dry take them up suddenly and lay them on sheets of white Paper and so dry them before the fire an hour or two and they will be well candied Candy Orange Peels after the Italian way Take Orange peels so often steeped in cold water as you think convenient for their bitterness then dry them gently and candy them with some convenient syrrup made with Sugar some that are more grown take away that spongious white under the yellow peels others do both together The Vertues They corroborate the Stomach and Heart To Candy Citrons after the Spanish way Take Citron Peels so large as you please the inner part being taken away let them be steeped in a clear lay of water and ashes for nine dayes and shift them the fifth day afterward wash them in fair water till the bitterness be taken away and that they grow sweet then let them be boiled in fair water till they grow soft the watery part being taken away let them be steeped in a vessel of stone twenty four hours with a Julip made of white Sugar and three parts water after let them be boiled upon a gentle fire to candness of Penidies or Paste being taken out of that let them be put in a glass vessel one by one with the Julip of Roses made somewhat hard or with sugar some do adde Amber and Musk to them The Vertues It comforteth the Stomach and Heart it helpeth concoction Candied Cherries the Italian wy Take Cherries before they are full ripe the stones taken out put clarified Sugar boiled to a height then pour it on them Chicory Roots candied the Italian way Take Chicory new and green the outward Bark being taken away then before they be candied let them be cut in several parts and gently boiled that no bitterness may remain then set them in the air placed severally and put Sugar to them boiled to a height Touching Marmalets and Quiddony as followeth To make Marmalet of Damsins TAke two quarts of Damsins that be through ripe and pare off the skins of three pints of them then put them into an earthen pipkin those with the skins undermost then set the pipkin into a pot of seething water and let the water seethe apace untill the Damsins be tender Cover the pipkin close that no water gets into them and when they are tender put them out into an earthen pan and take out all the stones and skins then weigh them and take the weight with hard Sugar then break the Sugar fine and put it into the Damsins then set it on the fire and make it boil apace till it will come from the bottom of the skillet then take it up and put it into a glass but scum it clear in the boiling To make white Marmalet of Quinces Take unpared Quinces and boil them whole in fair water peel them and take all the pap from the coar to every pound thereof adde three quarters of a pound of Sugar boil it well till it come well from the pans bottom then put it into boxes To make Marmalet of any tender Plum Take your Plums and boil them between two dishes on a Chafing-dish of coals then strain it and take as much Sugar as the Pulp do weigh and put to it as much Rose-water and fair water as will melt it that is half a pint of water to a pound of Sugar and so boil it to a Candy height then put the pulp into hot Sugar with the pap of a roasted apple In like manner you must put roasted Apples to make Paste Royal of it or else it will be tough in the drying To make Orange Marmalet Take Oranges pare them as thin as you can boil them in four severall waters let them be very soft before you take them out then take two quarts of Spring-water put thereto twenty Pippins pared quartered and coared let them boil till all the vertue be out take heed they do not lose the colour then strain them put to every pint of water a pound of Sugar boil it almost to a Candy height then take out all the meat out of the Oranges slice the peel in long slits as thin as you can then put in your peel with the juyce of two Lemmons and one half Orange then boil it to a Candy To make Quiddony of Pippins of Ruby or any Amber colour Take Pippins and cut them in quarters and pare them and boil them with as much fair water as will cover them till they be tender and sunk into the water then strain all the liquor from the Pulp then take a pint of that liquor and half a pound of Sugar and boil it till it be a quaking gelly on the back of a spoon so then pour it on your moulds being taken out of fair water then being cold turn them on a wet trencher and so slide them into the boxes and if you would have it ruddy colour then boil it leasurely close covered till it be as red as Claret Wine so may you conceive the difference is in the boiling of it remember to
boil your Quinces in Apple-water as you do your Plums To make Quiddony of all kindes of Plums Take your Apple-water and boil the Plums in it till it be red as Claret Wine and when you have made it strong of the Plums put to every pint half a pound of Sugar and so boil it till a drop of it hang on the back of a spoon like a quaking gelly If you will have it of an Amber colour then boil it with a quick fire that is all the difference of the colouring of it To make Marmalet of Oranges or Orange Cakes c. Take the yellowest and fairest Oranges and water them three dayes shifting the water twice a day pare them as thin as you possible can boil them in a Water changed five or six times until the bitterness of the Orange be boiled out those that you preserve must be cut in halves but those for Marmalet must be boiled whole let them be very tender and slice them very thin on a Trencher taking out the seedes and long strings and with a Knife make it as fine as the Pap of an Apple then weigh your Pap of Oranges and to a pound of it take a pound and half of Sugar then you must have Pippins boiled ready in a Skillet of fair water and take the Pap of them made fine on a Trencher and the strings taken out but take not half so much Pippins as Oranges then take the weight of it in Sugar and mix it both together in a silver or earthen Dish and set it on the coals to dry the water out of it as you do with Quince Marmalet when your Sugar is Candy height put in your stuff and boil it till you think it stiff enough stirring it continually if you please you may put in a little Musk in it Touching Pastrey and Pasties To make Sugar Cakes TAke three pound of the finest Wheat Flower one pound of fine Sugar Cloves and Mace of each one ounce finely searsed two pound of Butter a little Rose water knead and mould this very well together melt your Butter as you put it in then mould it with your hand forth upon a board cut them round with a glass then lay them on papers and set them in an Oven be sure your Oven be not too hot so let them stand till they be coloured enough To make clear Cakes of Plums Take Plums of any sorts Raspiss are the best put them in a stone Jug into a pot of seething water and when they are dissolved strain them together through a fair cloth and take to a pint of that a pound of sugar put to as much colour as will melt it and boil to a Candy height boil the liquor likewise in another Posnet then put them seething hot together and so boil a little while stirring them together then put them into glasses and set them in an Oven or Stove in a drying heat let them stand so two or three weeks and never be cold removing them from one warm place to another they will turn in a week beware you set them not too hot for they will be tough so every day turn them till they be dry they will be very clear To make Paste of Oranges and Lemons Take your Oranges well coloured boil them tender in water changing them six or seven times in the boiling put into the first water one handfull of Salt and then beat them in a wooden Bowl with a wooden pestle and then strain them through a piece of Cushion Canvas then take somewhat more then the weight of them in sugar then boil it dry and fashion it as you please To make Rasberry Cakes Take Rasberries and put them into a Gallipot cover them close and set them into a skillet of water aud let them boil till they are all to mash then rub them through a strainer of Cushion Canvas put the liquor into a silver bason and set it upon a very quick fire and put into it one handfull or two of whole Rasberries according to the quantity of your liquor and as you shall like to have seeds in your paste Thus let it boil very fast till it be thick and continually stir lest it burn then take two silver disâ—es that are of a weight and put them into your scales in the one put the Raspis stuff and in the other double refined Sugar finely beaten as much as the weight of Raspiss stuff then put as much water to the Sugar as will melt it set it upon the fire and let it boil till it be very high candied then take it from the fire and put your Raspis stuff into it and when your Sugar and Rasberries are very well mixt together and the Sugar well melted from about the dish which if it will not do from the fire set it on again but let it not boil in any case when it is pretty cool lay it by spoonfuls in plates and put it into your stuff keeping temperate fire to it twice a day till it be candied that will turn them joyn two of the pieces together to make the cake the thicker To make Paste of Genoa Citrons Take Citrons and boil them in their skins then scrape all the pulp from the coar strain it through a piece of Cushion Canvas take twice the weight of the Pulp in Sugar put to it twice as much water as will melt it that is half a pint to every pound of Sugar boil it to a candy heightâ— dry the Pulp upon a Chafing dish of Coales then put the Syrup and the Pulp hot together boil it with stirring until it will lie upon a Pie-plate set it in a warm stone Oven upon two Billets of wood from the heat of the Oven all one night in the morning turn it and set it in the like heat again so turn it every day till it be dry To make a French Tart. Take a quartern of Almonds or thereabouts and peel them then beat them in a Mortar take the white of the breast of a cold Capon and take so much Lard as twice the quantity of the Capon and so much Butter or rather more and half a Marrow-bone and if the bone be little then all the Marrow with the juyce of one Lemon beat them all together in a Mortar very well then put in one half pound of loaf sugar grated then take a good piece of Citron cut it in small pieces and half a quarter of Pistanius mingle all these together take some flower and the yolks of two or three Eggs and some sweet Butter and work it with cold water To make Cakes of Pear-plums Take to a pound of the clear or the Pulp a pound of Sugar and boil it to a Sugar again then break it as small as you can and put in the clear when your sugar is well melted in it and almost cold put it in glass plates aud set them into your stove as fast as you can with coals under them and so
twice a day whilest they be dry enough to cut if you make them of the clear you must make Paste of Apples to lay upon them you must scald them and beat them very well and so use them as you do your Plums and then you may put them into what fashion you please To make Cakes viz. Take a pound of sugar finely beaten four yolks of Eggs two whites one half pound of Butter washt in Rose water six spoonfuls of sweet Cream warmed one pound of Currans well pickt as much flower as will make it up mingle them well together make them into Cakes bake them in an Oven almost as hot as for manchet half an hour will bake them To make a Cake the way of the Royal Princess the Lady Elizabeth daughter to King CHARLES the first Take half a peck of Flower half a pint of Rose-water a pint of Ale-yeast a pint of cream boil it a pound and a an half of Butter six Eggs leave out the whites four pound of Currans one half pound of Sugar one Nutmeg and a little Salt work it very well and let it stand half an hour by the fire and then work it again and then make it up and let it stand an hour and a half in the Oven let not your Oven be too hot To make Paste of Apricocks Take your Apricocks and pare them and stone them then boil them tender betwixt two dishes on a Chafing-dish of coals then being cold lay it forth on a white sheet of paper then take as much Sugar as it doth weigh and boil it to a Candy height with as much Rose-water and fair water as will melt the Sugar then put the Pulp into the Sugar and so let it boil till it be as thick as for Marmalet now and then stirring of it then fashion it upon a pie-plate like to half Apricocks and the next day close the half Apricocks to the other and when they are dry they will be as clear as Amber and eat much better then Apricocks it self To make Paste of Pippins like leaves and some like Plums with their stones and Stalks in them Take Pippins pared and coared and cut in pieces and boiled tender so strain them and take as much Sugar as the Pulp doth weigh and boil it to a Candy height with as much Rose-water and fair water as will melt it then put the pulp into the hot Sugar and let it boil untill it be as thick as Marmalet then fashion it on a pie-plate like Oaken leaves and some like half plums the next day close the half hlums together and if you please you may put the stones and stalks in them and dry them in an Oven and if you will have them look green make the paste when Pippins are green and if you will have them look red put a little Conserves of Barberries in the Paste and if you will keep any of it all the year you mâ—st make it as thin as Tart stuff and put it in Gallipots To make Paste of Elecampane roots an excellent remedy for the Cough of the Lungs Take the youngest Elecampane roots and boil them reasonably tender then pith them and peel them and so beat it in a Mortar then take twice as much sugar as the Pulp doth weigh and so boil it to a Candy height with as much rose-water as will melt it then put the Pulp into the sugar with the Pap of a roasted Apple then let it boil till it be thick then drop it on a Pie-plate and so dry it in a Oven till it be dry To make Paste of flowers of the colour of Marble tasting of natural flowers Take every sort of pleasing flowers as Violets Cowslips Gilly-flowers Roses or Marigolds and beat them in a Mortar each flower by it self with sugar till the sugar become the colour of the flower then put a little Gum Dragon steept in water into it and beat it into a perfect paste and when you have half a dozen colours every flower will take of his nature then rowl the paste therein and lay one piece upon another in mingling sort so rowl your Paste in small rowls as big and as long as your finger then cut it off the bigness of a small nut overthwart and so rowl them thin that you may see a knife through them so dry them before the fire till they be dry To make Paste of Rasberries or English Currans Take any of the Frails and boil them tender on a Chafing-dish of coals betwixt two dishes and strain them with the pap of a roasted Apple then take as much Sugar as the Pulp doth weigh and boil to a Candy height with as much Rose-water as will melt it then put the Pulp into the hot Sugar and let it boil leasurely till you see it as thick as Marmalet then fashion it on a Pie-plate and put it into the Oven with two billets of wood that the place touch not the bottom and so let them dry leasurely till they be dry To make Naples Bisket Take of the same stuff the Mackaroons are made of and put to it an ounce of pine-apple seeds in a quarter of a pound of stuff for that is all the difference between the Mackaroons and the Naples Bisket To make Italian Biskets Take a quarter of a pound of searsed Sugar and beat it in an Alablaster Mortar with the white of an Egg and a little Gum Dragon steept in rose-water to bring it to a perfect paste then mould it up with a little Anniseed and a grain of Musk then make it up like Dutch bread and bake it on a pie-plate in a warm Oven till they rise somewhat high and white take them out but handle them not till they be throughly dry and cold To make Prince Biskets Take a pound of searsed Sugar and a pound of fine flower eight Eggs with two of the reddest yolks taken out and so beat together one whole hour then take you Coffins and indoice them over with Butter very thin then to it put an ounce of Anniseeds fine dusted and when you are ready to fill your Coffins put in the Anniseeds and so bake it in an Oven as hot as for Manchet To make Marchpane to Ice and Gild and garnish it according to Art Take Almonds and blanch them out of seething water and beat them till they come to a fine Paste in a stone Mortar then take fine searsed Sugar and so beat it all together till it come to a perfect paste putting in now and then a spoonfull of Rose-water to keep it from Oyling then cover your March-pane with a sheet of paper as big as a Charger then cut it round by that charger and set an edge about it as about a Tart then bottom it with Wafers then bake it in an Oven or in a Baking-pan and when it is hard and dry take it out of the Oven and Ice it with Rose-water and Sugar and the white of an Egg being as thick