put them in then rub your Bisket-pans with coâ—d sweet butter as thin as you can and so put it in and bake it in an ouen But if you would haue thinne Cakes then take fruit dishes and rub them in like sort with butter and so bake your Cakes on them and whâ—n they are almost back't turne them and thrust them downe close with your hand Some to this Bisket-bread will adde a little Creame and it is not amisse but excellent good also To make finâ— Iumbals To make Iumbals more fine and curious then the former and neerer to the taste of the Macaroone take a pound of sugar beate it fine then take as much fine wheat flower and mixe them together then take two whites and one yolke of an egge halfe a quarter of a pound of blaunched Almonds then beate them very fine altogether with halfe a dish of sweet butter and a spoonefull of Rose water and so worke it with a little Creame till it come to a very stiffe paste then rouâ—e them forth as you please And hereto you shall also if you please adde a few dried Aniseeds finely rubbed and strewed into the paste and also Coriander seed To make drye sugar leach To make drie sugar Leache blaunch your Almonds and beate them with a little rose water and the white of one egge and you must beate it with a great deale of sugar and worke it as you would worke a peece of paste then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleaning too To make leach Lumbard To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinamon beaten and searsed halfe a pound of sugar then beate your Almonds and strewe in your sugar and cynamon till it come to a paste then roule it and print it as aforesayd To make fresh cheese To make an excelleâ—t fresh cheese take a pâ—tâ—le of Milke as it comes from the Cow and a pint of creame then take a spoonefull of runnet or earning and put it vnto it and let it stand two houres then stirre it vp and put it into a fine cloth and let the whay draine from it then put it into a bowle and take the yelke of an egge a spoonefull of Rose-water and bray them together with a very little salt with Sugar and Nutmegs and when all these are brayed together and searst mâ—xe it with the curd and then put it into a cheese fat with a very fine cloth How to make course Ginger bread To make course Ginger bread take a quart of Hony and set it on the coales and refine it then take a penny-worth of Ginger as much Pepper as much Licoras and a quarter of a pound of Aniseeds and a peny worth of Saunders All these must be beaten and searsed and so put into the hony then put in a quarter of a pint of Claret wine or old ale then take three peny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe paste and then make it into cakes and dry them gently How to make quince cakes ordinary ☜ To make ordinary Quince cakes take a good peece of a preserued Quince and beate in a morter and worke it vp into a very stiffe paste wiâ—h fine searst Sugar then print it and drie them gently How to make Cinamon stickes ☜ To make most Artificiall Cinamon stickes take an ounce of Cinamon and pound it and halfe a pound of Sugar then take some gumme Dragon and put it in steepe in Rosewater then take thereof to the quantity of a hasell nut and worke it out and print it and roule it in forme of a Cinamon sticke How to make Cinamon water To make Cinamon water take a pottle of the best Ale and a pottâ—e of sack-lees a pound of Cinamon sliced fine and put them together and let them stand two daies then distill them in a limbecke or glasse Still How to make Wâ—rme-wood water To make Wormewood water take two gallons of good Ale a pound of Aniseedes halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of wormewood and put them into the Ale and let them stand all night and then distill them in a limbeck with a moderate fire To make swâ—ete water To make sweete water of the best kind take a thousand damaske roses two good handfuls of Lauendar tops a three peny waight of mace two ounces of cloues bruised a quart of running water put a little water into the bottome of an earthen pot and then put in your Roses and Lauender with the spices by little and little and in the putting in alwaies knead them downe with your fist and so continue it vntill you haue wrought vp all your Roses and Lauender and in the working betweene put in alwaies a little of your water then stop your pot close and let it stand foure daies in which time euery morning and euening put in your hand and pull from the bottome of your pot the saide Roses working it for a time and then distill it and hang in the glasse of water a graine or two of Muske wrapt in a peâ—ce of Sarcenet or fine cloath Another way Others to make sweete water take of Ireos two ounces of Calamus halfe an ounce of Cipresse rootes halfe an ounce of yellow Saunders nine drams of Cloues bruised one ounce of Beniamin one ounce of Storax and Calamint one ounce and of Muske twelfe graines and infusing all these in Rose-water distill it To make date Leach To mâ—ke an exceâ—lent Date-Leach take Dates and take out the stoneâ— and the whâ—te rinde and beate them with Sugaâ— Cinamon and Ginger very finely then work it as you would worke a peece of paste and then print them as you please To make sugar plate To mâ—ke a â—ind of Sugar plate take Gumme Dragon and lay it in Rose-water â—wo daies then take the powder of faire Hepps and Sugar and the iuyce of an Oreng beate all these together in a Morter then take it out and worke it with your hand and print it at your pleasure To make spice Cakes To make excellent spice Cakes take halfe a pecke of very fine Wheat-flower take almost one pound of sweet butter and some good milke and creame mixt together set it on the fire and put in your butter and a good deale of sugar and let it melt together then straine Saffron into your milke a good quantity then take seuen or eight spoonefulls of good Ale-baâ—me and eight egges with two yelkes and mixe them together then put your milke to it when it is somewhat cold and into your flower put salt Aniseedes bruised Cloues and Mace and a good deale of Cinamon then worke all together good and stiffe that you need not worke in any flower after then put in a little rosewater cold then rub it well in the thing
presse and presse it while any moysture will drop forth hauing a cleane vessell vnderneath to receiue the liquor this done 〈◊〉 it vp into sweet Hogsheads and to euery Hogshead put halfe a dozen handfuls of Damaske Rose leaues and then bung it vp and spend it as you shall haue occasion Many other pretty secrets there are belonging vnto curious Hous-wiues but none more necessary then these already rehearsed except such as shall hereafter follow in their proper places ☞ Additions to conceited secrets To make sweet powder for baggs Take of Arras sixe ounces of Damaske Rose-leaues as much of Marierom and sweete Basill of each an ounce of Cloues two ounces yellow Saunders two ounces of Citron pills seuen drammes of Lignum-aloes one ounce of Beniamin one ounce of Storaxe one ounce of Muske one dram bruise all these and put them into a bagge of silke or linnen but silke is the best To make 〈◊〉 bags Take of Arras foure ounces of Gallaminis one ounce of Ciris halfe an ounce of Rose leaues dried two handfuls of dryed Marierum one handfull of Spike one handfull Cloues one ounce of Beniamin and Storax of each two ounces of white Saunders and yellow of each one ounce beate all these into a grosse pouder then put to it Muske a dramme of Ciuet halfe a dramme and of Ambergreece halfe a dramme then put them into a Taffata bagge and vse it How to make sweet water ☜ Take of bay-leaues one handfull of Red Roses two handfuls of Damaske Roses three handfull of Lauender foure handfuls of basill one handfull Mariorum two handfuls of Camomile one handfull the young tops of sweete briar two handfuls of Mandelion-tansey two handfuls of Orange pils sixe or seuen ounces of Cloues and Mace a groats-worth put all these together in a pottle of new Ale in cornes for the space of three daies shaking it euery day three or foure times then distill it the fourth day in a still with a continuall soft fire and after it is distilled put into it a graine or two of muske ☜ A very rare and plesanâ— Damask water Take a quart of malmsey Lees or a quart of malmsey simply one handfull of margerome of Basill as much of Lauender foure handfuls bay-leaues one good handfull Damaske rose-Leaues foure handfuls and as many of red the pils of sixe Orenges or for want of them one handful of the tender Leaues of walnut-trees of Beniamine halfe an ounce of Callamus Aramaticus as much of Camphire foure drammes of Cloues one ounce of Baldamum halfe an ounce then take a pottle of running water and put in all these spices bruised into your water and malmsey together in a close stopped pot with a good handfull or Rosemary and let them stand for the space of sixe dayes then distill it with a soft fire then set it in the Sunne sixteene dayes with foure graines of Muske bruised This quantity will make three quarts of water Probatum est Tâ— mâ—ke the 〈…〉 Take and brew very strong Ale then take halfe a dozen gallons of the first running and set it abroade to coole and when it is cold put yest vnto it and head it very strongly then put it vp in a ferkin and distill it in the Sunne then take foure or fiue handfull of Beanes anâ— pâ—tch them in a pan till they burst then put them in as hot as you can into the Ferkin and stop it with a little clay about the bung-hole then take a handfull of cleane Rye Leauen and put in the Ferkin then take a quantity of Barberies and bruise and straine them into the Ferkin and a good handfull of Salt and let them lie and worke in the Sunne from May till August then hauing the full strength take Rose leaues and clip the white ends off and let them dry in the Sunne then take Elder-flowers and picke them and dry them in the Sunne and when they are dry put them in bagges and keepe them aâ—l the Winter then take a pottle-pot and drâ—w forth a pottle out of the Ferkin into the bottle and put a handfull of the red Rose-leaues and another of the Elder-flowers and put into the bottle and hang iâ— iâ— the Sunne where you may occupie the same and when it is empty take out all the leaues and fill it againe as you did before 〈◊〉 perfume Gloues Take Angelica water and Rose-water and put into them the powder of Cloues Amber-greece Muske and Lignum Aloes Beniamine and Callamus Aramattecus boyle these till halfe be consumed then straine it and put your Gloues therein then hang them in the sunne to dry and turne them often and thus three times wet them and dry them againe Or otherwise take Rose-water and wet your Gloues therein then hâ—ng them vp till they be almost dry then take halfe an ounce of Beniamine and grind it with the oyle of Almonds and rub it on the Gloues till it be almost dried in then take twenty graines of Amber-greece and twenty graines of Muske and grind them together with oyle of Almonds and so rub it on the Gloues and then hang them vp to dry or let them dry in your bosome and so after vse them at your pleasure CHAP. 4. The ordering Preseruing and helping of all sorts of Wines and first of the choyce of sweete Wines ☜ I Doe not assume to my selfe this knowledge of the Vintners secrets but ingeniously confesse that one profest skillfull in the Trade hauing rudely written and more rudely disclosed this secret preferring it to the Stationer it came to me to be polished which I haue done knowing that it is necessary c. It is necessary that our English House-wife be skilfull in the election preseruation and curing of all sorts of Wines because they be vsuall charges vnder her hands and by the least neglect must turne the Husband to much losse therefore to speake first of the election of sweete Wines she must be carefull that her Malmseys be full Wines pleasant well hewed and fine that Bastard be fat and if it be tawny it skils not for the tawny Bastards be alwayes the sweetest Muskadine must bee great pleasant and strong with a sweet sent and with Amber colour Sacke if it be Seâ—es as it should bee you shall know it by the marke of a corke burned on one side of the bung and they be euer full gadge and so are no other sackes and the longer they lye the better they be To make Muskadine and giue iâ— a slauer Take a pleasant But of Malmsey and draw it out a quarter and more then fill it vp with fat Basterd within eight gallons or thereabouts and parill it with sixe egges yelkes and all one handfull of Bay-salt and a pint of cunduit water to euery parill and if the wine be hye of colour put in three gallons of new milke but skimm off the Creame first and beate it well or otherwise if you haue a good butt of Malmsey and a good pipe
and let it be rather esteemed for the familiar acquaintance she hath with it then for the strangenesse and rarity it bringeth from other Countries To conclude our English Hus-wife must be of chast thought stout courage patient vntyred watchful diligent witty pleasant constant in friendship full of good Neighbour-hood wise in Discourse but not frequent therein sharpe and quicke of speech but not bitter or talkatiue secret in her affaires comfortable in her counsels and generally skilful in the worthy knowledges which doe belong to her Vocation of all or most whereof I now in the ensuing discourse intend to speake more largely To begin then with one of the most principal vertues which doth belong to our English Hous-wife you shal vnderstand that sith the preseruation and care of the family touching their health and soundnesse of body consisteth most in the diligence it is meet that she haue a physicall kind of knowledge how to administer many wholesome receits or medicines for the good of their healths as wel to preuent the first occasion of sicknesse as to take away the effects and euill of the same when it hath made seasure on the body Indeed we must confesse that the depth and secrets of this most excellent Art of Physicke is farre beyond the capacity of the most skilfull woman as lodging onely in the brest of learned Professors yet that our House-wife may from them receiue some ordinary rules and medicines which may auaile for the benefit of her Family is in our common experience no derogation at all to that worthy Art Neither doe I intend here to lead her minde with al the Symptomes accidents and effects which go before or after euery sicknesse as though I would haue her to assume the name of a Practitioner but only relate vnto her some approoued medicines and old doctrines which haue beene gathered together by two excellent and famous Phisitions and in a Manuscript giuen to a great worthy Countesse of this Land for farre bee it from me to attribute this goodnesse vnto mine owne knowledge and deliuered by common and ordinary experience for the curing of those ordinary sickenesses which daily perturbe the health of men and Women Of Feuers in Generall First then to speake of Feuers or Aguesâ— the Hus-wife shall know those kinds thereof which are most famillar and ordinary as the Quotidian or daily ague the Tertian or euery other day ague the Quartan or euery third dayes ague the Pestilent which keepeth no other in his fits but is more dangerous and mortall And lastly the accidental Feuer which proceedeth from the receite of some wound or other painefull perturbation of the spirits There bee sundry other Feuers which comming from Consumptions and other long continued sicknesses doe altogether surpasse our Hus-wiues capacity Of â—he quotidian First then for the quotidian feuer whose fits alwaies last aboue twelue houres you shall take a new laid egge and opening the crowne you shall put out the white then fill vp the shell with very good Aquauitae and stirre it and the yolke very well together and then as soone as you feele your cold fit begin to come vpon you sup vp the egge and either labour till you sweare or else laying great store of cloathes vpon you put your selfe in a sweat in your bed and thus do whilst your fits continue and for your drinke let it be onely posset ale Of the single Tertian For a single Tertian feuer or each other dayes ague take a quart of posset ale the curde being well drained from the same and put thereinto a good handfuâ—l of Dandilion and then setting it vpon the fire boyle it till a fourth part be consumed then as soone as your cold fit beginneth drinke a good draught thereof and then either labour till you sweat or else force your seâ—fe to sweaâ— in your bed but labour is much the better prouided that you take not cold after it and thus do whilst your fits continue and in all your sicknesse let your drinke bee posset Ale thus boyled with the saâ—e hearbe Of the accidentall Feuer For the accidentall Feuer which commeth by meanes of some dangerous wound receiued although for the most part it is an ill signe if it be strong and continuing yet many times it abateth and the party recouereth when the wound is well tended and comforted with such soueraigne balmes and hot oyles as are most fit to be applied to the member so grieued or iniured therefore in this Feuer you must respect the wound from whence the accident doth proceed and as it recouereth so you shall see the feuer wast and diminish Of the Feuer hetticke For the Hettique feuer which is also a very dangerous sicknesse you shall take the oyle of Violets and mixe it with a good quantity of the powder of white Poppy seed finely searst and therewith annoint the small and raines of the parties backe euening and morning and it will not onely giue ease to the Feuer hut also purge and cleanse away the dry scalings which is ingendred either by this or any other feuer whatsoeuer For the quartan or for any Feuer For any feuer whatsoeuer whose fit beginneth with a cold Take a spoonefull and a halfe of Dragon water a spoonefull of Rosewater a spoonefull of running water a spoonefull of Aquavite and a spoonefull of Vinegar halfe a spoonefull of Methridate or lesse and beate all these well together and let the party drinke it before his fit beginne Of thirst in Feuers It is to be vnderstood that all feuers of what kind soeuer they be and these infectious diseases as the Pestilence Plague and such like are thought the inflammation of the bloud infinitely much subiect to drought so that should the party drinke so much as he desired neither could his body containe it nor could the great abundance of drinke do other then weaken his stomacke and bring his body to a certaine destruction Wherefore when any man is so ouerpressed with desire of drinke you shall giue him at conuenient times either posset ale made with cold herbes as sorrell purslen Violet leaues Lettice Spinage and such like oâ— else a Iulip made as hereafter in the pestilent feuer of some Almond-milke and betwixt those times because the vse of these drinkes wiâ—l grow wearisome and loathsome to the patient you shall suffer him to gargil in his mouth good wholesome beare or ale which the patient best liketh and hauing gargled it in his mouth to spit it out againe and then to take more and thus to do as oft as and then to take more and thus to doe as oft as he pleaseth till his mouth be cooled prouided that by no meanes he suffer any of the drinke to goe downe and this will much better asswage the heat of his thirst then if he did drinke and when appetite desireth drinke to goe downe then let him take either his Iulip or his almond milke For any ague sore To
horne or Iuorie and red Pympernell and bruise them well together then put it into a linnen cloath and lay it to the teeth it will fasten them For any venom in the eare Take the iuyce of Louage and drop it into the eare and it will cure any venome and kill any worme earewigge or other vermine For a stinking breath which commeth from the stomacke Take two ounces of comine and beate in a morter to fine pouder then boile it in wine from a pottell to a quart then drinke therof morning and euening as hot as you can suffer it or otherwise take an ounce of wild time and being cleane washed cut it small and then pouder it then put to it halfe an ounce of peper in fine pouder and as much comyne mixe them all well together and boile them in a pottell of white wine till halfe be consumed and after meate but not before vse to drinke thereof hot also once in the afternoone and at your going to bed and it will purge the breath for stinking 〈…〉 Take red nettles and burne them to a pouder then adde as much of the pouder of pepper and mixe them well together and snuffe thereof vp into the nose and thus do diuers times a day For a canker in the nose Take old ale and hauing boyld it on the fire clens'd it adde thereto a pretty quantity of lyfe hony and as much allom then with a setrindge or such like wash the sores therewith very warme A red water for any canker Take a gallond of running water and boile it to a pottell then put to it a handfull of red sage a handfull of Cellandine a handful of Honysuckles a handful of woodbine leaues flowers then take a penniworth of graynes made into fine pouder and boile all very well together then put to it a quart of the best life hony of a yeare old and a pound of Roch allom let al boyle together till it come to a pottell then straine it and put it into a close vessell and therewith dresse and annoint the sores as occasion serues it will heale any canker or vlcer and cleanse any wound It is best to be made at Midsomer To cleare the eyes Take the flowers and rootes of Primrose cleane washt in running water then boile them in faire running water the space of an houre then put thereto a pretty quantity of white copperas and then straine all through a linnen cloath and so let it stand a while and there will an Oyle appeare vpon the water with that oyle annoynt the lids and the browes of your eies and the temples of your head and with the water wash your eyes and it is most soueraigne Another for the sight Take Fâ—fteene seeds of Gyneper and as many Gromell seeds fine branches of Fenell beate them all together then boyle them in a pint of old ale till three parts be wasted then straine it into a glasse and drop thereof three drops into each eye at night and wash your eyes euery morning for the space of fifteene daies with your owne water and it will cleare any decayed sight whatsoeuer For sore eyes Take red Snayles and seeth them in faire water and then gather the oyle that ariseth thereof and therewith annoint your eyes morning and euening For sicke eyes Take a gallond or two of the dregges of strong ale put thereto a handfull or two of Comyne and as much salt and then distill it in a Lymbecke and the water is most pretious to wash eyes with Fâ—r 〈◊〉 eyes Take Cellandine Rue Chervile Plantaine and anyse of each alike and as much fenell as of all the rest stamp them all well together then let it stand two daies and two nights then straine it very well and annoynt your eyes morning and euening therewith For the pin and webb in the eye Take an egge and rost extreame hard then take the white being very hot and lapp in it as much white copperas as a pease and then violently straine it through a fine cloath then put a good drop thereof into the eye and it is most soueraigne A poudâ—r for the pin and webb in the eye Take two drams of prepard Tussia of Sandragon one dram of Sugar a dram bray them all very well together till they be exceeding small then take of the pouder blow a little thereof into the eye and it is soueraigne A pretious water for the eyes Take of Red rose leaues of Smalladge of Maiden haire Eusaace endiue succory red fenell hill-wort and cellandine of each halfe a quarter of a pound wash them cleane and lay them in steepe in white wine a whole day then still them in an ordinary still the first water will be like gold the second like siluer and the third like balme any of these is most pretious for sore eyes and hath recouered sight lost for the space of Ten yeares hauing been vsed but foure dayes To make haire to grow Take the leaues of willow and boile them well in oyle and therwith annoint the place where you would haue any haire to grow whether vpon head or beard Another Take Treakle water and hony boyle them together and wet a cloath therein and lay it where you would haue haire to grow and it will come speedily For a pimpled or red saucy face Take nine or ten egges and rost them very hard then put away the yolkes bray the whites very small with three or foure ounces of white Copporas till it be come to perfect oyntment then with it annoint the face moring and euening for the space of a weeke and more For the rhume Take the rynde of Issop and boile it or burne it and let the fume or smoke goe into the mouth and it it will stay any rhume falling from the head For hoarsenes in the throate Take a pint of running water and three spoonefulls of hony and boile them together and skime off the filth then put thereto on ounce of small Raysons and straine it well through a cloath and so drinke it morning and euening For a dangerous cough Take Aquauitae and salt and mixe it with strong old ale and then heate it on the fire and therewith wash the soules of the feete when you goe to bed For the dry cough Take of cleane Wheate and of cleane Barly of each a like quantity and put them into a gallond and a halfe of faire water and boyle them till they burst then straine it into a cleane vessell and adde thereto a quarterne of fine Lycoras pouder and two penyworth of gumme-Arabecke then boyle it ouer againe and straine it and keepe it in a sweete vessell and drinke thereof morning and euening For the tisicke Take the best wort and let it stand till it be yellow then boyle it and after let it coole then put to it a little quantity of barme and saffron and so drinke of it euery morning and euening while it lasteth otherwise take
quarters the first morning as soone as you rise eate a quarter thereof the second morning eate two quarters and the third eate three quarters and the fourth morning eate a whole Nutmegge and so hauing made your stomacke and tast familiar therewith eate euery morning whilst the Collicke offendeth you a whole Nutmeg dry without any composition and fast euer an houre at least after it and you shal find a most vnspeakable profit which wil arise from the same The Wind Collicke For the winde Collick take a good handful of cleane wheat meale as it commeth from the Mil and two egs and a little wine-vinegar and a little Aquauitae and mingle them altogether cold and make a cake of it and bake it on a gridyron with a soft fire and turne it often and tend it with basting of Aquavitae with a feather then lay it somewhat higher then the paine is rather then lower For the Laske For the Laske or extreame scouring of the belly take the seeds of the Wood-rose or Bryer-rose beate it to pouded and mixe a dramme thereof with an ounce of the conserue of Sloes and eate it and it will in a short space bind and make the belly hard For the bloody fluxe For the bloody-fluxe take a quart of Red-wine and boile therein a handful of Shepheards purse til the hearb be very soft then straine it and adde thereto a quarter of an ounce of Cynamon and as much of dryed Tanners barke taken from the ouze and both beaten to fine pouder then giue the party halfe a pint thereof to drinke morning and euening it being made very warm and it will cure him To stay a laske To stay a sore Laske take Plantaine water and Cynamon finely beaten and the flowers of Pomgranats and boile them wel together then take Sugar and the yolke of an egge and make a candle of it and giue it the grieued party For the Fluxe For the Flixe take a Stags pizzel dryed and grated and giue it in any drinke either in Beere Ale or Wine and it is most soueraigne for any Flixe whatsoeuer So is the iawe bones of a Pike the teeth and all dried and beaten to pouder and so giuen the party diseased in any drinke whatsoeuer For the worst Fluxe To cure the worst bloody Flix that may be take a quart of red-wine and a spooneful of Commin-seede boile them together vntil halfe be consumed then take Knot-grasse and Shepheards purse and Plantaine and stampe them seueral and then straine them and take of the iuyce of each of them a good spoonful and put them to the wine and so seeth them againe a little then drinke it luke-warme halfe ouer-night and halfe the next morning and if iâ— fal out to be in Winter so that you cannot get the hearbs then take the water of them hearbs distil'd of each 3 spoonfuls and vse it as before For costiuents For extreame costiuenesse or binding in the body so as a man cannot auoid his excrements take Anniseedes Fennicreet â—â—nseeds and the powder of Pyonie of each halfe an ounce and boile them in a quart of white wine and drinke a good draught thereof and it wil make a man goe to the stoole orderly and at great ease For wormes For wormes in the belly either of child or man take Aloes Cikatrine as much as halfe a hazel Nut and wrap it in the pap of a roasted apple and so let the offended party swallow it in manner of a pil fasting in the morning or else mixe it with three or foure spoonful of Muskadine and so let the party drinke it and it is a present cure But if the child be either so young or the man so weake with sicknesse that you dare not administer any thing inwardly then you shal dissolue your Alces in the oyle of Sauine making it salue-like thick then plaister-wise spread it vpon Sheepes Leather and lay it vpon the nauil and mouth of the stomacke of the grieued party and it wil giue him ease so wil also vnset Leekes chopt smal and fryde with sweet butter and then in a linnen bag apply it hot to the nauil of the grieued party Additions 〈◊〉 the diseases 〈…〉 Take a quart of red wâ—ne and put to it three yolkes of egges and a peny worth of long pepper and graines and boyle it wel and drinke it as hot as can be suffered or otherwise take an ounce of the inner barke of an Oake and a peny-woorth of long Pepper and boile them in â— pint and better of new Milke and drinke it hot first and last morning and euening 〈…〉 Take an egge and make a little hole in the top and put out the white the fiâ—â—t vp againe with Aquavitae stirring the egge and Aquavitae til it be hard then let the party eate the egge and it wil cure him or otherwise take a pint of red wine and nine yolkes of egges and twenty pepper cornes smal beaten let them seeth vntil they be thicke then take it off and giue the diseased party to eate nine spoonful morning and euening 〈◊〉 â—asie 〈◊〉 Take of Rue and Beets a like quantity bruise them take the iuyce mixe it with clarified hony and boyle it in red wine and drinke it warme first and last morning and euening 〈◊〉 two 〈…〉 Take Mercury Sinkefoile and Mallowes and when you make pottage or broth with other hearbes let these hearbs before named haue most strength in the pottage and eating thereon it wil giue you two stooles and no more 〈…〉 Take two spooneful of the iuyce of Iuye Leaues and drinke it three times a day and it wil dissolue the hardnesse Against 〈…〉 Take the barkes of the rootes of the Elder tree and stampe it and mixe it with old Ale and drinke thereof a good harty draught 〈◊〉 the winde 〈◊〉 Take the crummes of white bread and steepe it in Milke with Allom and adde Sugar vnto it and eate it â— it wil open the belly For the 〈…〉 Take the kirnels of three Peach stones and bruise them seauen cornes of case pepper and of sliced ginger a greater quantity then of the pepper pound all together grosly and put it into a spoonfull of Sacke which is the best or else white wine or strong ale and drinke it off in a great spoone then fast two houres after and walke vp and downe if you can if otherwise keepe your selfe warme and beware of melancholy It may be an enemy at all times For the Rupture Take of Dasies comfrey Polpodi of the oake and Auens of each halfe a handful two roots of Osmund boile them in strong Ale and hony and drinke thereof morning noone and night and it will heale any reasonable rupture Or otherwise take of Smallage Comfrey setwell polypody that growes on the ground like fearne daisies and mores of each a like stampe them very smalâ— boyle them well in Barme vntill it be thick like a pultis and so keepe it in a close vessell
iuyce of colworts and mixe it with Allom and strong Ale and annoint the Leaper therewith morning and euening and it wil cleanse him wonderfully especially if he be purged first and haue some part of his corrupt blood taken away To take away pimples To take away either pimples from the face or any other part of the body take Virgin wax and Sperma caeti of each a like quantity and boyle them together and dip in a fine Linnen cloth and as it cooles dippe it wel of both sides then lay it vppon another faire cloath vpon a table and then fold vp a cloath in your hands and al to slight it with the cloath then take as much as wil couer the grieued place Priuy parts burnt If any man haue his priuy parts burnt take the ashes of a fine Linnen cloath in good quantity and put it into the former oyle of egges and annoynt the sore member therewith and it wil cure it For any burning For any burning take sixe new layd egges and roast them very hard and take out the yolkes thereof put them into an earthen pot and set it ouer the fire on hote imbeâ—s and then whilst the egges looke blacke stirre them with a slice til they come to an oyle which oyle take and clarifie and put into a glasse by it selfe therewith annoynt any burning and it wil cure it For any scalding For any scalding with hot water oile or otherwise take good creame set it on the fire and put into it the greene which growes on a stone wal take also yarrow the grâ—ene of elder barke and fire grasse and chop them small then put them into the creame and stirre it well till it come to a oyle salue then straine it and annoynt the sore with it A pultis to dry a sore To drye vp any sore take Smallage Groundsill wild mallowes and violet leaues chop them small and boyle them in milke with bruised Oatemeale and sheepes suet and so apply it to the sore To eate away dead flesh To eate away dead flesh take Stubble-wort and fold it vp in a red docke leafe or red wortleafe and so rost it in the hot imbers and lay it hot to any sore and it will fret away all the dead flesh or otherwise if you strew vpon the sore a little Precipitate it will eate away the dead flesh A water to heale wounds To make a water to heale all manner of wounds you shall take Iuph-wort flowers leaues and roots and in March or Aprill when the flowers are at the best distill it then with that water bath the wound and lay a linnen cloth well therewith in the wound and it will heale it To heale any wound To heale any wound or cut in any flesh or part of the body First if it be fit to be stitcht stich it vp and then take Vnguentum aurum and lay it vpon a pleagant of lint as bigge as the wound and then ouer it lay a diminium plaister made of Sallet oyle and red lead and so dresse it at least once in foure and twenty houres but if it be a hollow wound as some thrust in the body or other members then you shall take Balsamum cephalâ—cum and warming it on a Chafing dish and coales â—â—p the tent therein and so put it into the wound then lay your plaister of dâ—mâ—mum ouer it and do thus at least once a day till it be whole For sinewes cut or shrunke If a mans sinewes be cut or shrunke he shall goe to to the roote of the wild neepe which is like woodbine and make a hole in the midst of the roote then couer it wel againe that no ayre goe out not in nor raine nor other moysture thus let it abide a day and a night then go and open it and you shall finde therein a certayne lyquor then take out the lyquor and put it into a cleare glasse and doe thus euery day whilst you finde any moysture in the hole and this must onely bee done in the moneths of April and May then annoynte the sore thâ—rewith against the fire then wet a linnen cloath in the same lyquor and lap it about the sore and the verâ—ue wil soone be perceiued To breake any 〈◊〉 To breake any Impostume and to ripe it only take the greene Melâ—â—â—t plaister and lay it thereunto and it is sufficient Additions ☞ To generall 〈◊〉 of Surgeâ—y 〈…〉 For buâ—ning or 〈◊〉 with 〈…〉 Take Plantaine water or Sallet oyle and running water bearen together and therewith annoynte the sore with a feather till the fire be taken out then take the white of egges and beate them to oyle which done take a Hare skinne and clip the haire into the oyle and make it as thicke as you may spread it vpon a fine linnen cloath and so lay it vpon the sore and remooue it not vntill it be whole and if any rise vp of it selfe clip it away with your sheares and if it bee not perfectly whole then take a little of the oyntment and lay it vnto the same place againe otherwise take halfe a bushell of Glouers shreads of all sorts and so much of running water as shal be thought conuenient to seeth them and put thereto a good quarter of a pound of Barrowes grease and then take halfe a bushell of the doune of Cats tailes and boyle them altogether continually stirâ—ing them vntill they be sodden that they may be strayned into an earthen pot or glasse and with it annoynt the sore Or else take of Caprefollij Mouseare ground-Iuy and Hens dung of the reddest or of the yellowest and frie them with May-butter altogether vntil it be brown thkn straine it through a cleane cloath and annoynt the sore therewith For burnings oâ— scaldings on the â—â—ce Take the middle rind of the Elme tree and lay it two or three houres in faire running water till it waxe â—opye like glew and then annoynt the sore therewith Or otherwise take sheepes tallow and sheepes dung and mixe them together till they come to a salue and then apply it to the sore An oyntment for burning Take Plantaine leaues daisie leaues the greene barkâ— of Elders and greene Germaunders stampe them altogether with fresh butter or with oyle then straine it through a linnen cloath and with a feather annointe the sore till it be whole Take of oyle Oliue a pint Turpentine a pound vnwrought wax halfe a pound Râ—sen a quarter of a pound sheeps Suet two pound then take of Orpents Smallage Ragwort Plantaine and Sickle-wort of each a good handful chop all the hearbs very smal and boile them in a pan altogether vpon a soaking fire and stirre them exceeding much till they be wel incorporate together then take it from the fire and straine al through a strong canuasse cloth into cleane pots or glasses and vse it as your occasion shal serue eyther to annoint taint or plaister Vlcers Sores A salue for any old sore Otherwise take Poplar
buds and Elder buds stampe and straine them then put thereto a little Venice-turpentine Waxe and Rosin and so boile them together and therewith dresse the sore or else â—ake two handful of plantaine leaues bray them smal and straine out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres To take away dead flesh Take an ounce of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a pott being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore A water for a 〈◊〉 Take a gallon of Smithes sleacke water two handfulls of sage a pint of hony a quart of ale two ounces of Allom and a little white copporas seeth them all together till halfe be consumed then straine it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell aad sinquefoyle of each a good handfull boyle them in a gallond of running watâ—r til they be tender then straine the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lint then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close A blacke plaisteâ— to heale old sâ—res and kil inflamation Take a pint of sallet oyle and put intâ— it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it wel til it be stiffe which you shal trye in this order let it drop from your sticke or slice vppon the bottome of a saucer and so stand vntil it be cold and then if it be wel boyled it wil bee stiffe and very blacke then take it off and let it stand a little and after straine it through a cloath into a Bason but first annoynt the Bason with Sallet oyle and also your fingers and so make it vp into roules plaisterwise and spread it and apply it as occasion shal serue An oyntment to 〈…〉 Take mallowes and beetes and seeth them in Water then drye away the Water from them and beate the hearbs wel with old Boares grease and so apply it vnto the Appostume hot For the stinging oâ— any â—â—der or venemous thing Take a handful of rue and stampe it with rusty Bacon til it come to a perfect salue and therewith dresse the sore til it be whole For any venoming If the party be outwardly venomed take Sage and bruise it wel and apply it vnto the sore renewing it at least twice a day but if it be inwardly then let the party drinke the iuyce of Sage eyther in Wine or ale morning and euening For a ringworme Take Selladine early in the morning and bruise it wel and then apply it to the sore and renewing it twice or thrice a day For the itch Take of campheire one dramme of Quicksiluer foure penny-worth killed wel with Vinegar then mixe it with two penny-worth of oyle de Bay and therwith annoynt the body Or otherwise take red onions and seeth them in running water a good while then bruise the onions smal and with the Water they were sodden in straine them in then wash the infected place with the same For the dryed Sâ—abbe Take a great quantity of the hearbe Bennet and as much of red nettles pound them well and straine them and with the iuyce wash the patient naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole To kill the Itch 〈…〉 Take a penyworth of white copperas and as much greene copperas a quarter of an ounce of white Mercury a haâ—fe peny-worth of Allom and burne it and set all ouer the fire with a pint of faire water and a quarter of a pint of wine Vinegar boyle all these together till they come to halfe a pint then annoint the â—ore therewith To take away the 〈◊〉 of the â—mal Poxe Take Barrowes grease a pretty quantity and take an apple pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a pretty quantity of rose water and stirre all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith For the French or Spanish pox Take quicksiluer and kill it with fasting spittle then take verdigrease Arabecke Turpentine Oyle oliue and Populion and mixe them together to one entire oyntment and anoynt the Sores therewith keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copperas verdigrease White lead Mercury sublâ—mate of each a pretty quantity but of Allome most then beate to pouder the symples that are hard and melt your oyles and cast in your pouders and stirre al wel together then strayne them through a cloth and apply it warme to the sores or else take of Câ—pons grease that hath toucht no water the iuice of Rue and the fine pouder of Pepper and mixe them together to an oyntment and apply it round about the sores but let it not come into the sores and it will dry them vp To put out the French or Spanish Poxe Take of Treakle halfe pennyworth of long Pepper as much and of graynes as much a little ginger and a little quantity of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweate and then when the sores arise vse some of the oyntment before rehearsed To make the scabs of the French Pox to fall away Take the iuyce of red Fennell and the iuyce of Sen greene and Stone hony and mixe them very well together till it be thicke and with it annoynt the party but before you doe annoynt him you shall make this water Take Sage seeth it in very faire water from a gallond to a pottle and put therein a quantity of hony and some allom and let them boyle a little together
Grains Cloues Aniseeds Fennell seeds Caâ—away seeds of each one dramme then take Sage Mints Red roses Time Pellitory Rosemary Wild-time Camomile and Lauender of each a handfull then bray the spices small and the hearbs also and put all together into the wine and let it stand so twelue houres stirring it diuers times then distill it with a limbecke and keepe the first water for it is best of a gallond of wine you must not take aboue a quart of water this water comforteth the vitall spirits and helpeth inward diseases that commeth of cold as the palsey the contraction of sinewes also it killeth wormes and comforts the stomacke it cureth the cold dropsie helpes the stone the stinking breath maketh one seeme yong To make Cinamon water Take a pottell of the best Sack and halfe a pint of Rose water a quarter and halfe of a pound of good Cinamon well bruised but not small beaten distill all these together in a glasse-still but you must carefully looke to it that it boyle not ouer hastily and attend it with cold wet cloathes to coole the top of the still if the water should offer to boyle too hastily This water is very soueraigne for the stomacke the head and all the inward parts it helps digestion and comforteth the vitall spirits Sixe most pretious waters whâ—ch Hepocrates made and sent to a Queene sometimes liuing in England 1 Take Fennell Rew Veruine Endiue Betony Germander Red rose Capillus Veneris of each an ounce stampe them and keepe them in white wine a day and a night and distill water of them which water will diuide in three parts the first water you shall put in a glasse by it selfe for it is more pretious then gold the second as siluer and the third as Balme and keepe these three parts in glasses this water you shall giue the rich for gold to meaner for siluer to poore men for Balme this water keepeth the sight in clearenesse and purgeth all grosse humors 2 Take Salgemma a pound and lappe it in a greene docke leafe and lay it in the fire till it be will rosted and waxe white and put it in a glasse against the ayre a night and on the morrow it shall bee turned to a white water like vnto Christall keepe this water well in a glasse and put a drop into the eie and it shall clense and sharpe the sight it is good for any euill at the heart for the morphew and the canker in the mouth and for diuers other euills in the body 3 Take the roots of Fennell Parseley Endiue Betonyâ— of each an ounce and first wash them well in luke-warme water and bray them well with white wine a day and a night and then distill them into water this water is more worthy then Balme it preserueth the sight much and clenseth it of all filth it restrayneth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parsley Achannes Veruine Carawaies and Cenâ—â—â—ry of each ten drams beate all these together and put it in warme water a day and a night and put it in a vessell to distill this water is a pretious water for all sore eies and very good for the health of man or womans body 5 Take limmell of gold siluer lattin copper iron steele and lead and take lethurgy of gold and siluer take Calamint and Columbine and steepe all together the first day in the vrine of a man-child that is between a day a night the second day in white wine the third day in the iuice of fenell the fourth day in the whites of egs the fift day in the womans milke that nourisheth a man-child the sixt day in red wine the seuenth day in the whites of egges and vpon the eight day bind all these together and distill the water of them and keepe this water in a vessell of gold or siluer the vertues of this water are these first it expelleth all rhumes and doth away all manner of sicknesse from the eyes and weares away the pearle pin and webbe it draweth againe into his owne kinde the eye-lidds that haue beene bleaâ—ed it easeth the ache of the head and if a man drinke it maketh him looke young euen in old age besides a world of other most excellent vertues 6 Take the Gold-smiths stone and put it into the fire till it be red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beate it small and cleanse it as cleane as you may and after set it in the Sunne with the water of Fennell distilled and Veruine Roses Celladine and Rew and a little Aquauite and when you haue sprinkled it in the water nine times put it then in a vessell of glasse and yet vpon a reuersion of the water distill it till it passe ouer the touch foure or fiue inches and when you will vse it then stirre it all together and then take vp a drop with a feather and put it on your naile if it abide it is fine and good then put it in the eye that runneth or annoint the head with it if it ake and the temples and beleeue it that of all waters this is the most pretious and helpeth the sight or any paine in the head The water of Cheruyle is good for a sore mouth The vertues of seuerall waters The water of Callamint is good for the stomacke The water of Planten is good for the fluxe and the hot dropsie Water of Fennell is good to make a fat body small and also for the eyes Water of Violâ—ts is good for a man that is sore within his body and for the raynes and for the liuer Water of Endiue is good for the dropsy and for the iaundise and the stomacke Water of Borage is good for the stomacke and for the Iliaca passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for old age and all inward sicknesses Water of Radish drunke twice a day at each time an ounce or an ounce and a halfe doth multiply and prouoke lust and also prouoketh the tearmes in women Rosemary water the face washed therein both morning and night causeth a faire and cleere countenance also the head washed therewith and let dry of it selfe preserueth the falling of the haire and causeth more to grow also two onunces of the same drunke driueth venome out of the body in the same sort as Methridate doth the same twice or thrice drunke at each time halfe an ounce rectifieth the mother and it causeth women to bee fruitfull when one maketh a Bath of this decoction it is called the Bath of life the same drunke comforteth the heart the brayne and the whole body and cleanseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickely and hath all the vertues of Balme Water of
Rew drunke in a morning foure or fiue daies together at each time an ounce purifieth the flowers in women the same water drunke in the morning fasting is good against the gryping of the bowels and drunke at morning and at night at each time an ounce it prouoketh the tearmes in women The water of Sorrell drunke is good for all burning and pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it slacketh the thirst it is also good for the yellow Iaundise being taken sixe or eight dayes together it also expelleth from the liuer if it be drunke and a cloth wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is dry then wet another and apply it and thus doe three or foure times together Lastly the water of Angelica is good for the head for inward infection either of the plague or pestilence it is very soueraigne for sore breasts also the same water being drunke of twelue or thirteene daies together is good to vnlade the stomack of grosse humours and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraigne medicine for the gout by bathing the diseased members much therein Now to conclude and knit vp this chapter it is meere that our hous-wife know that from the eight of the Kalends of the moneth of Aprill vnto the eight of the Kalends of Iuly all manner of hearbes and leaues are in that time most in strength and of the greatest vertue to be vsed and put in all manner of medicines also from the eight of the Kalends of Iuly vnto the eight of the Kalends of October the stalks stems and hard branches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the Kalends of October vnto the eight of the Kalends of Aprill all manner of roots of hearbs and plants are the most of strength and vertue to be vsed in all manner of medicines ☜ An excellent water for perfume To make an excellent sweet water for perfume you shall take of Basill Mints Marierum Corne-slaggerootes Isâ—op Sauory Sage Balme Lauender Rosemary of each one handfull of Cloues Cinamon and Nutmegs of each halfe an ounce then three or foure Pome-citrons cut into slices infuse all these into Damaske-rose water the space of three dayes and then distill it with a gentle fire of Char-coale then when you haue put it into a very cleane glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fiâ—e Lawne and then hang it within the water This being either burnt vpon a hot pan or else boyled in perfuming pans with Cloues Bay-leaues and Lemmon-pils will make the most delicatest perfume that may be without any offence and will last the longest of all other sweet perfumes as hath been found by experience To perfume Gloues To perfume gloues excellently take the oyle of sweet Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them all together and grind them vpon a painters stone and then annoint the gloues therâ—wiâ—h yet before you annoint them let them be dampishly moistned with Damaske Rose-water To perfume a Ierkin To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues halfe penny-worths of each and take two spunges and warme one of them against the fire and rub your Ierkin therewith and when the oyle is dried take the other spunge and dip it in the oyle and rub your Ierkin therewith till it be dry then lay on the perfume before prescribed for gloues ☞ To makâ— washing Balls To make very good washing bals take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them to pouder with Cloues and Arras then beate them all with a sufficient quantity of Sope till it bee stiffe then with your hand you shall worke it like paste and make round balls thereof To make a mâ—ske Ball. To make Muske balls take Nutmegs Mace Cloues Saffron and Cinamon of each the waight of two-pence beate it to fine pouder of Masticke the waight of two pence halfe penny of Storax the waight of six-pence of Labdanum the waight of tâ—nne-pence of Ambergreece the waight of six-pence and of Muske foureâ—graines dissolue and worke all these in hard sweete sope till it come to a stiffe paste and then make balls thereof ☜ A perfume to burne To make a good perfume to burne take Beniamin one ounce Storaxe Calamint two ounces of Mastick white Ambergreece of each one ounce Ireos Calamus Aromaticus Cypresse-wood of each halfe an ounce of Camphire one scruple Labdanum one ounce beate all these to pouder then take of Sallow Charcole sixe ounces of liquid Storax two ounces beate them all with Aquauita and then shall you role them into long round rolles To make Pomanders To make Pomanders take to penny-worth of Labdanum two penny-worth of Storax liquid one penny-worth of Calamus Aromaticus as much Balme halfe a quarter a pound of fine waxe of Cloues and Maâ—e two penny-worth of liquid Aloes three penny-worth of Nutmegs eight peny-worth and of Muske foure grains beate all these exceedingly together till they come to a perfect substance then mould it in any fashion you please and dry it To make Vinegar To make excellent strong Vinegar you shall brew the strongest Ale that may be and hauing tunned it in a very strong vessell you shall set it either in your garden or some other safe place abroad where it may haue the whole Summers day Sun to shine vpon it and there let it lie till it be extreame sowre then into a Hogshead of this Vinegar put the leaues of foure or fiue hundred Damaske Roses and after they haue layen for the space of a moneth therein house the Vinegar and draw it as you neede it To make dry vinegar To make drie Vinegar which you may carry in your pocket you shall take the blades of greene corne either Wheat or Rie and beate it in a morter with the strongest Vinegar you can get till it come to a paste then role it into little balls and dry it in the Sunne till it be very hard then when you haue any occasion to vse it cut a little peece thereof and dissolue it in wine and it will make a strong Vinegar To make veriuyce To make Veâ—iuyce you shall gather your Crabbs as soone as the kernels turne blacke and hauing layd them a whâ—le in a heape to sweate together take them and picke them from stalkes blackes and rottennesse then in long troughs with beetles for the purpose crush and breake them all to mash then make a bagge of course haire cloth as square as the presse and fill it with the crusht Crabs then put it into the
of bastard you must take some empty butt or pipe and draw thirty gallons of Malmsey and as many of bastard and beate them well together and when you haue so done take a quarter of a pound of Ginger and bruise it and put it into your vessell then fill it vp with malmsey and bastard Or otherwise thus if you haue a pleasant butt of malmsey which is called Ralt-mow you may draw out of it forty gallons and if your bastard be very faint then thirty gallons of it will serue to make it pleasant then take foure gallons of new milke and beate it and put it into it when it lacketh twelue gallons of full and then make your slauer How to â—lâ—uer Muskâ—dine Take one ounce of Collianders of Bay-salt of Cloues of each as much one handfull of Sauory let all these bee blended and bruised together and sow them close in a bagge and take halfe a pint of Damasket water and lay your slauer into it and then put it into your butt and if it fine giue it a parill and fill it vp and let it lie tiâ—l it fine or else thus Take Coliander roots a peniworth one pound of Aniseedes one peniworth in Ginger bruise them together and put them into a bagge as before and make your bagge long and small that it goe in and out at the bung-hole and when you do put it in fasten it with a thread at the bung then take a pint of the strongest Damaske water and warme it luke-warme then put into the But and then stop it close for two or three dayes at least and then if you please you may set it abroach To aparell Muskadine when it comes new into be fined in twenty foure houres Take seuen whites of new layd egges two handfuls of Bay-salt and beate them well together and put therein a pint of Sacke or more and beate them till they be as short as snow then ouer-draw the But seauen or eight gallons and beate the wine and stirre the Lees and then put in the parill and beate it and so fill it vp and stop it close and draw it on the morrow To make white Bastard Draw out of a pipe of Bastard ten gallans and put to it fiue gallans of new milke and skim it as before and all to beate it with a parill of eight whites of egges and a handfull of Bay-salt and a pint of conduit water and it will be white and fine in the morning But if you will make very fine Bastard take a White-wine Hogs-head and put out the Lees and wash it cleane and fill it halfe full and halfe a quarter and put to it foure gallans of new milke and beate it well with the Whites of sixe Egges and fill it vp with White-wine and Sacke and it will be white and fine How to helpe Bastard being eager Take two gallons of the best stoned honey and two gallans of White-wine and boyle them in a faire pan skimme it cleane and straine it through a faire cloth that there be no moats in it then put to it one ounce of Collianders and one ounce of Aniseeds foure or fiue Orange pils dry and beaten to powder let them lye three dayes then draw your Bastard into a cleane pipe then put in your honey with the rest and beate it well then let it lye a weeke and touch it not after draw it at pleasure To make Bastard white and toâ— away Lagges If your Bastard be fat and good draw out forty gallons then may you fill it vp with the lagges of any kind of White-wines or sackes then take fiue gallons of new milke and first take away the Creame then straine it through a cleane cloth and when your pipe is three quarters full put in your milke then beate it very well and fill it so that it may lacke fifteene gallons then aparill it thus take the Whites onely of ten egges and beate them in a faire tray with Bay-salt and conduite water then put it into the pipe and beate it well and so fill it vp and let it stand open all night and if you will keepe it any while you must on the morrow stop it close and to make the same drinke like Ossey giue it this slauer Take a pound of Aniseeds two pence in Colianders two pence in Ginger two pence in Cloues two pence in graines two pence in long Pepper and two pence in Licoras bruise all these together then make two bagges of Linnen cloth long and small and put your spices into them and put them into the pipe at the bung making them fast there with a thread that it may sinke into the Wine then stop it close and in two dayes you may broch it A remedy for Bastard if it pâ—icke Take and draw him from his Lees if he haue any and put the Wine into a Malmsey But to the Lees of Malmsey then put to the Bastard that is in the Malmsey But nigh three gallons of the best Worte of a fresh tap and then fill him vp with bastard or malmsey or cute if you will then aparell it thus First parell him and beate him with a staffe and then take the whites of foure new layd egges and beate them with a handfull of Salt till it be short as mosse and then put a pint of running water therein and so fill the pipe vp full and lay a tile stone on the bang and set it abroach within foure and twenty houres if you will To make Malmsey If you haue a good But of Malmsey and a butt or two of Sacke that will not be drunke for the sacke prepare some empty But or Pipe and draw it more then halfe full of sacke then fill it vp with Malmsey and when your butt is full within a little put into it three gallons of Spanish cute the best that you can get then beate it well then take your taster and see that it bee deepe coloured then fill it vp with sacke and giue it aparell and beate it well the aparell is thus Take the yelkes of tenne egges and beate them in a cleane bason with a handfull of Bay-salt and a quart of conduit water and beate them together with a little peece of birch and beate it till it be as short as mosse then draw fiue or sixe gallons out of your butt then bâ—ate it againe and then fill it vp and the next day it will be ready to be drawne This aparell will serue both for Muskadine Bastard and for Sacke To shift Malmsey and to rid away ill Wines If you haue two principall butts of malmsey you may make three good butts with your lagges of Claret and of Sacke if you put two gallons of Red Wine in a butt it will saue the more Cute then put two or three gallons of Cute as you see cause and if it be Spanish Cute two gallons will goe further then fiue gallons of Candy Cute but the Candy Cute is more naturall
here before I proceede any further how she shaâ—l dye her wooll her selfe into any colour meete for heâ— vse To dye wâ—oll blacke First then to dye wooll blacâ—e you shall take two pound of Gals and bruâ—se them then take halfe so much of the best greene Coperas and boyle them both together in two gallons of running water then shall you put your wooll therein and boile it so done take it for hand dry it To dye wooll of haire câ—lâ—râ— If you will dye your wooll of a bright haire colour first boyle your wooll in Allum and water then take it foorth and when it is cold take chamber-lye and chimâ—ey-soote and mixing them together well boyle your wooll againe therein and stirre it exceeding well about then take it forth and lay it where it may conueniently dry To dye wooll red If you would dye your wooll into a perfect red colour set on a pâ—n full of water when it is hot put in a peâ—ke of Whâ—ate branne and let it boyle a little then put it into a tub and put twice as much cold water vnto it and let it stand vntill it be a weeke old hauing done so then shall you put to ten pounds of wooll a pound of Allum then heate your liquor againe and put in your Allum and so soone as it is melted put in your wooll and let it boyle the space of an houre Then take it againe and then set on more branne and water Then take a pound of Madder and put in your Madder when the liquor is hot when the Madder is broken put in the wooll and open it and when it commeth to be very hot then stirre it with a staffe and then take it out and wash it with faire water then set on the panne againe with faire water and then take a pound of Saradine bucke and put it therein and let it boyle the space of an egge seething then put in the wooll and stirre it three or foure times about and open it well after dry it To dye wooll blew To dye Wooll blew take good store of old chamber-lye and set it on the fire then take halfe a pound of blew Neale Byse or Indico and beate it small in a morter and then put it into the Lye and when it seethes put in your wooll To dye a Puke To dye Wooll of a puke colour take Galles and beate them very small in a morter put them into faire seething water and boyle your Wooll or your Cloth therein and boyle them the space of halfe an howre then take them vp and put in your Copheras into the same liquor then put in your wooll againe and doing thus once or twice it will bee sufficient To dye a sinder colour And if you will dye your Wooll of a Sinder colour which is a very good colour you shall put your redde wooll into your puke liquor and then it will failelesse be of a sinder colour To dye greene or yellow If you will dye your wooll either greene or yellow then boyle your Woodward in faire water then put in your Wooll or cloth and the Wooll which you put in white will be yeâ—low and that wooll which you put in blew will be greene and all this with one liquor prouided that each be first boyled in Allom. 〈…〉 wooll 〈◊〉 dying When you haue thus died your wooll into those seuerall colours meete for your purpose and haue also dried it well then you shall take it foorth and toase it ouer againe as you did before for the first roasing was to mâ—ke it receiue the colour or dye this second is to 〈…〉 the oyle and make it 〈◊〉 for spinning which 〈◊〉 as you haue â—oâ—e you shall mixâ— your colours together whâ—â—ein you are to note that the best medly is 〈…〉 compounded of two colouâ—â— onely as a 〈…〉 for to haue more is but confu◠〈…〉 but distraction to the sight 〈…〉 the proportion or your mixtures you shall 〈◊〉 take two parts of the darker colour and but a third 〈◊〉 of the light As for example your Web containes 〈◊〉 pound and the colours are red and greene you 〈◊〉 it 〈◊〉 tâ—ke right pound of the greene wooll and but 〈◊〉 pouâ—d of the red and so of any other colours whâ—râ— thâ—re is difference in brightnesse 〈…〉 But if it be so that you will needs haue your cloth of three colours as of two darke and one light or two light and oâ—â— darke As thus you will haue Crimson Yellow and 〈◊〉 you shall take of the Crimson and yellow of each two pound and of the puâ—e eight pound 〈…〉 is two light colours to one darke but if you 〈…〉 a greene and an orenge tawny which is 〈…〉 and one light then you shall taâ—e of the puke and greene and the orenge tawny of each a like quantity 〈…〉 of or her foure pounds when you haue equally diuided yoâ—r portions then you shall spread vppâ—n the ground a sâ—eâ—e and vpon the same first lay a thin layre or bed of your darker colour all of one euen thickâ—esse then vpon the same layre lay anâ—ther much thinner of the brighter quantity being so 〈◊〉 â—s you guesse it hardâ—y halfe so muâ—h as the darker thâ— couâ—r it ouer with aâ—oâ—hâ—r layre of the sad colour or colâ—â—rs againe then vpon it another of the bright againâ—◠〈◊〉 thus lay layre vpon laâ—re till all your wooll be 〈◊〉 then beginning at one end to râ—le vp round and 〈◊〉 together the whole bed of wooâ—l and then causing one to kneele hard vpon the rouâ—e that 〈◊〉 may not stirâ—e nor open with your hands toase and puâ—l out all the wooll in small peeces And then taking a paire of Stoâ—â—e-cards sharpe and large and bound fâ—st to a forme 〈◊〉 such like thing and on the the same Combe and Card ouer all the wooll till you see it perfectly and vndistinctly mixed together and that indeed it is become one intire colour of diuerse without spots or vndâ—uided lockes or knots in which doing you shall be very carefull and heedfull with your eye and if you finde any hard knot or other felter in the wooll which will not open though it be neuer so small yet you shall picke it out and open it or else being any other 〈◊〉 cast it away for it is the greatest art in House wifery to mixe these wools aright and to make the cloâ—h without blemish Of the dying of Wooll Your wooll being thus mixed perfectly together you shall then oyle it or as the plaine House-wife termes it grease it In this manner being said in a round flaâ— bâ—d you shall take of the best Rapâ— oyle or for want thereof either well rayd red gooâ—â— grease or swines grese and hauing melted it with your hand sprinkle it all ouer your wooll and worke it very well into the same then turne your wooll about and doe as much on the other side till you haue oyled all the wooll ouer and that there is not a locke which is
and so accordingly the worst 〈…〉 After thus yor yarne is spunne and yeeld being in the slipping you shall scowre it Therefore first to fâ—tch out the spotts you shall lay it in luke warme water and let it lie so three or foure dayes each day shifting it once and wringing it out and laying it in another water of the same nature then carry it to a well or brooke and there rinse it till you see that nothing commeth from it but pure cleane water for whilst there is any filth within it there will neuer be white cloth which done take a bucking tub and couer the bottome thereof with very fine Ashen-ashes then opening your slippings and spreading them lay them on those ashes then couer those slippings with ashes againe then lay in more slippings and couer them with ashes as before and thus lay one vpon another till all your yarne be laid in then couer the vppermost yarne with a bucking cloth and lay therein a pecke or two according to the bignesse of the tub of ashes more then poure into all through the vppermost cloth so much warme water till the tub can receiue no more and so let it stand all night the next morning you shalâ— set a kettle of cleare water on the fire and when it is warme you shall pull out the spigget of the bucking tubbe and let the water ter therein runne into another cleane vessell and as the bucking tubbe wasteth so you shall fill it vp againe with the warme water on the fire and as the water on the fire wasteâ—h so you shall fiâ—l it vp againe with the liâ— which commeth from the bucking tubbe euer obseruinge 〈◊〉 in 〈◊〉 the liâ— hotter and hotter till it seeth and then when 〈…〉 seetheth you shall as before apply it with 〈…〉 at least foure houres together which is called the driuing of a Back of yarne All which being done you shall take off the Buckling-cloth and then putting the yarne with the lie ashes into large tubbes or boaâ—es with your hands as hot as you can suffer it to posse and labour the yarne ashes and lie a pretty while together then carry it to a well riuer or other cleane scouring water and there rinse it as cleane as may be from the ashes then take it and hang it vp vpon poales abroad in the ayre all day and at night take the slippings downe and lay them in water all night then the next day hang them vp againe and if any part of them drie then cast water vpon them obseruing euer to turne that side outmost which whiâ—eth slowest and thus doe at least seuen daies together then put all the yarne againe into a bucking tubbe without ashes and couer it as before with a bucking cloth and lay thereupon good store of fresh ashes and driue that buck as you did before with very strong seething lies the space of halfe a day or more then take it foorâ—h posse it rinse it and hang it vp as you did before on the daies and laying it in water on the nights another weeke and then wash it ouer in faire water and so dry it vp other waies there are of scouring and whiting of yarne as sleeping it in branne and warme water and then boyling it with Ozier sticks wheat straw water and ashes and then possing rinsing and bleaching it vpon hedges or buâ—â—es but it it is a foule and vncertaine waie and I would not wish any good House-wife to vse it Of wiâ—ding yarne After your yarne is scoured and whited you shall then winde it vp into round balls of a reasonable bignesse rather withâ—â—â— bottomâ—s then with any at all because it may deceiue you in the waight for according to the pounds will arise your yards and lengths of cloth Of wâ—pâ—g and wâ—g After your yarne is wound and waighed you shall carry it to the Weauers and warpe it as was before shewed for woollen cloth knowing this that if your Weauer be honest and skilfull he will make you good and perfect cloth of euen and euen that is iust the same waight in weft that then was in warp as for the action of weauing it selfe it is the worke-mans occupation and therefore to him I referre it The scowring and â—g of Clâ—th After your cloth is wouen and the web or webs come home you shall first lay it to steepe in all points as you did your yarne to fetch out the soyling and other filth which is gathered from the Weauer then rinse it also as you did your yarne then bucke it aâ—so in lie and ashes as before said and rinse it and then hauing loops fixt to the seluedge of the cloth spread it vpon the grasse and stake it downe at the vttermost length and breadâ—h and as fast as it dâ—â—es water it againe bâ—â— take heed you wet â—t not too much for feare you mildew or â—ot it neither cast water vpon it till you see it in manner drie and be sure weekely to turne it first on one side and then on the other and at the end of the first weeke you shall bucke it as before in Lie and Ashes againe then rinse it spread it and water it as before then if you see it whtes a pace you need not to giue it any more bucks with the ashes and the cloth mixt together but then a couple of cleane buckes as was before shewed in the yarne the next fortnight following and then being whitened enough dry vp the cloth and vse it as occasion shall require the best season for the same whitening being in Aprill and May. Now the course and worst hous-wifes scoure and white their cloath with water and branne and bucke it with lie and greene hemlocks but as before I said it is not good neither would I haue it put in practise And thus much for Wooll Hempe Flaxe and Cloth of each seuerall substance CHAP. 6. Of Dairies Butter Cheese and the necessary things belonging to that Office THere followeth now in this place after these knowledges already rehearsed the ordering and gouernment of Dairies with the profits and commodities belonging to the same And first touching the stocke wherewith to furnish Dairies it is to be vnderstood that they must be Kine of the best choice breed that our English House-wife can possibly attaine vnto as of big bone faire shape right bred and deepe of milke gentle and kindely â—ignesse of Kine Touching the bignesse of bone the larger that euery Cow is the better shee is for when either age or mischance shall disable her for the paile being of large bone shee may be fed and made sit for the shambles and so no losse but profit and any other to the paile as good and sufficient as herselfe Shape of Kine For her shape it must a little differ from the Butchers rules for being chose for the Dairy shee must haue all the signes of plenty of milke as a crumpled horne a thinne recke a hairy