goe to his bed made warme and with hot cloathes laid to the soales of his feete and store of clothes laid vpon him let him trie if he can force himselfe to sweat which if he do then halfe an houre after he hath sweate hee shall take hot posset ale brewed with a little Methridate and drinke a good draught thereof and rest till his fit bee passed ouer but if he be hard to sweate then with the said posset ale also you shall mix a few bruised any-seeds and that will bring sweate vpon him and thus you shall doe euery fit till they begin to cease or that sweate come naturally of it owne accord which is a true signe that the sicknesse decreaseth For the pestilent Feuer which is a continuall sicknesse full of infection and mortality you shall cause the party first to bee let blood if his strength will beare it then you shall giue him coole Iulyps made of endife or succorie water the sirrop of Violets conserue of Barberries and the iuice of Lymons well mixed simboliz'd together Also you shall giue him to drink Almond milke made with the dewition coole hearbs as violet leaues strawberrie leaues french mallowes pursline and such like and if the parties mouth shall through the heate of his stomacke or liuer inflame or grow sore you shall wash it with the syrop of mulberries and that will not onely heale it but also strengthen his stomacke If as it is most common in this sicknesse the party shall grow costiue you shall giue him a suppositary made of honie boild to the height of hardnesse which you shall know by cooling a drop thereof and so if you find it hard you shall then know that the hony is boiled sufficiently then put salt to it and so pouder it in water and worke it into a roule in the manner of a suppositary so administer it and it most assuredly bringeth no hurt but ease to the party of what age or strength soeuer he be during his sicknesse you shall keepe him from all manner of strong drinkes or hot spices and then there is no doubt of his recouery To preserâ—e your body from the infection of the plague you shall take a quart of old ale and after it hath risen vpon â—he fire and hath been scummed you shall put there into of Aristolochia longa of Angelica and of Cellandine of each halfe â—n handfull and boyle them well therein then straine the drinke through a cleane cloath and dissolue therein a dram of the best Methridate as much Iuory finely powdred and â—earst and sixe spoonefull of Dragon water then put it vp in a close glasse and euery morning fasting take fiue spoonefull â—hereof and after bite and chaw in your mouth the dryed â—oot of Angelica or smell on a nose-gay to the â—aâ—â—eld end of â— ship rope and they will surely preserue you from infection But if you be infected with the plague and feele the asâ—ured signes thereof as paine in the head drought burning weakenesse of stomack and such like Then you shall take â— dramme of the best Methridate and dissolue it in three or foure spoonefull of Dragon water and immediately drinke â—t off and then with hot cloathes or brickes made extreame hot and laid to the foales of your feet after you haue been wrapt in woollen cloathes coÌ„pell the sicke person to sweat which if he do keepe him moderately therein till the sore begin to rise then to the same apply a little Pigeon cut in two parts or else a plaister made of the yolke of an egge hony herbe of grace chopt exceeding small and wheate flower which in very short space will not onely ripen but also breake the same without any other incision then after it hath runne a day or two you shall apply a plaister of Melilot vnto it vntill it be whole Take Fetherfew Maleselon Scabyous and Mugwort of each alike bruise them and mixe them with old ale and let the sicke drinke thereof sixe spoonefull at once and it will expell the corruption Take Yarlow Tansey Fetherfue of each a handfull and bruise them well together then let the sicke party make water into the hearbs then straine them and giue it the sicke to drinke Take of Sage of Rue Bryer leaues of Elder leaues of each an handfull stampe them straine them with a quart of white wine and put thereto a little Ginger and a good spoonefull of the best Treakle drinke thereof morning and euening Take Smalledge Mallowes Wormewood and Rue stampe them well together and fry them in Oyle Olyue till they bee thicke plaisterwise them apply it to the place where you would haue it rise and let it lie till it breake then to heale it vpp take the iuyce of Smallage Wheate flower and Milke and boyle them to a pultis and apply it morning and euening till it be whole Take of Burrage Langdebease and Callamynt of each a good handfull of Harts tonge Red mynt Violetts and Marygolds of each halfe a handfull boyle them in white wine or faire running water then add a penyworth of the best Saffrone and as much Sugar boyle them ouer againe well then straine it into an earthen pott and drinke thereof morning and euening to the quantitie of seauen spoonefuls Take Lyntseed and Lettune and bruise it well then apply it to the stomacke and remoue it once in foure howers For the Head-ach you shall take of Rosewater of the iuice of Cammomil of worme milke of strong wine vinegar of each two spoonefull mixe them together well vpon a chafing-dish of coales then take a peece of drie rose cake and steepe it therein and as soone as it hath drunke vp the liquor and is throughly hot take a couple of sound Nutmegs grated to powder and strew them vpon the rose cake then breaking it into two parts binde it on each side vpon the temples of the head so let the party lye downe to rest and the paine will in a short space be taken from him For Frenzie or inflamation of the calles of the braine you â—hall cause the iuice of Beets to be with a surridge squirted vp â—nto the patients nostrils which will purge and cleanse his head exceedingly and then giue him to drinke posset ale in which Violet leaue and Lettice hath been boyled it will â—uddainly bring him to a very temperate mildnesse and make the passion of Frenzie forsake him For the Lethargie or extreame drowsinesse you shall by all violent meanes either by noyse or other disturbances force â—erforce keepe the party from sleeping and whensoeuer he â—alleth for drinke you shall giue him white wine and Isop water of each a little quantitie mixt together and not suffer him to sleepe aboue foure houres in foure and twenty till he come to his owne former wakefulnesse which as soone as hee hath recouered you shall then forthwith purge his
as she can the more the better as earely as she can Otherwise for this sicknesse take Isop Fennell and Peny-royall of these three one good handfull take two ounces of Currants seeth these in a pint of faire water to the halfe then straine the hearbs from the liquor put therto two ounces of fine sugar and two spoonefuls of white wine vinegar and let the party drinke euery morning foure spoonefuls thereof and walke vpon it To increase a womans milke you shall boyle in strong posset ale good store of Colworts cause her to drinke euery meale of the same also if shee vse to eate boyled Colworts with her meate it will wonderfully increase her milke also To drie vp womans milke take red sage hauing stampt it and strayned the iuice from the same adde thereunto as much wine vinegar and stirre them well together then warming it on a flat dish ouer a few coales steepe therein a sheete of browne paper then making a hole in the midst therof for the nipple of the brest to goe through couer all the brest ouer with the paper and remoue it as occasion shall serue but be very carefull it be laid very hot to Some are of opinion that for a woman to milke her brests vpon the earth will cause the milke to dry but I referre it to triall To helpe womens sore breasts when they are swelled or else inflamed Take violet leaues and cut them small and seeth them in milke or running water with wheate bran or wheate bread crummes then lay it to the sore as hot as the party can indure it If a woman haue a strong and hard labour Take foure spoonefull of another womans milke giue it the woman to drinke in her labour and shee shall be deliuered presently If a woman by mischance haue her child dead within her shee shall take Vitander Felwort and Penyroyall and stampe them and take of each a spoonefull of the iuice and mixe it with old wine and giue it her to drinke and shee shall soone be deliuered without danger To make a woman apt to conceiue let her either drinke Mugwort steeped in her wine or else the pouder thereof mixed with her wine as shall best please her tast Take the pouder of Corrall finely ground and eate it in a reare egge and it will stay the flux Against the flowers with-holden in women make a pessary of the iuyce of Mugwort or the water that it is sodden in and apply it but if it be for the fluxe of the flowers take the iuice of plantane and drinke it in red wine Take a Fomentation made of the water wherein the leaues and flowers of Tutson is sodden drinke the superfluities of the matryx it clenseth the entrance but this hearb would be gathered in haruest if a woman haue paine in the matrix set on the fire water that Amomum hath been sodden in and the dewition make a pessarye and it will giue ease Take two or three egges and they must bee neither rost nor raw but betweene both and then take butter that salt neuer came in and put it into the egges and supp them off eate a peece of browne bread to them drinke a draught of small ale Take the root of Aristoloâ—hia rotunda and boyle it in wine and oyle and make a fomentation thereof and it helpe Take the budds and tender crops of Bryonye and boyle them in broth or pottage and let the woman eate thereof it is soueraine Take Mugwort motherwort and mynts the quantitie of a handfull in all seeth them together in a pint of Malmsey and giue her to drinke thereof two or three spoonefull at a time and it will appease her swounding Take henbane stamped and mixt with vinegar and apply it plaister wise ouer all the forehead and it will cause sleepe Take Sage Smallage Mallowes and plantane of each an handfull beate them all well in a morter then put to them oatemeale and milke and spread it on a fine linnen cloth an inch thicke and lay it to the brest or brests or otherwise take white bread leauen and straine it with creame put thereto two or three yolkes of egges salt oyle or oyle of Roses and put it vpon a soft fire till it bee luke warme and so apply it to the brest For morphew whether it be white or blacke take of the Lethargie of gold a dram of vnwrought brimston two drams beate them into fine powder then take of the oyle of Roses and swines grease of each a like quantitie and grind them all together with halfe a dramme of camphyre and a little vinegar and annoynt the same therewith morning and euening To breede hayre take Southerne-wood and burne it to ashes and mixe it well with common oyle then annoynt the balde place therwith morning aud euening it will breede hayre exceedingly For the gout take Aristolochia rotunda Althea Bettâ—nie and the roots of wild Neepe and the roots of the wild Docke cut in peeces after the vpper rind is taken away of each a like quantitie boyle then all in running water till they be soft and thicke then stampe them in a morter as small as may be and put thereto a little quantitie of chymney soot and a pint or better of new milke of a Cow which is all of one entire colour as much of the vrine of a man that is fasting and hauing stirred them all well together boyle them once againe on the fire then as hot as the party can suffer it apply it to the grieued place and it will giue him ease For the Syatica take of mustard seede a good handfull and as much in waight of hony and as much in waight of figges and crummes of white bread halfe so much then with strong vinegar beate in a morter till it come to a salue then apply it to the grieued place and it will giue the grieued party ease so will also a plaister of Oxicrotium if it be continually warme vpon the same To helpe all manner of swellings or aches in what part of the body soeuer it be or the stinging of any venomous beasâ— as Adder Snake or such like take horehound smallage porrets small mallowes and wild tansey of each a like quantitie and bruise them or cut them small Then seeth them altogether in a pan with milke oatemeale and as much Sheepes suet or Deares suet as an hens egge and let it boyle till it bee a thicke plaister then lay it vpon a blew woolen cloath and lay it to the griefe as hot as one can suffer it For any swelling in the legges or feete take a good handfull of water cresses and shread them small and put them in an earthen pot and put thereto thicke wine lees and wheate branne and sheepes suet of each of them a like quantitie and let them
colour blacke Take Apples and pare them and slice them thin from the chore into a pipkin with White-wine good store of suger cinamon a few saunders and rosewater and boile it till it be thicke then coole it and straine it and beate it very well together with a spoone then put it into the coffin as you did the pruen Tart and adorne it also in the same manner and this tart you may fill thicker or thinner as you please to raise the edge of the coffin and it carrieth the colour red Take good store of Spinage and boyle it in a Pipkin with White-wine till it be very soft as pap then take it and straine it well into a pewter dish not leauing any part vnstrained then put to it Rosewater great store of suger cinamon and boyle it til it be as thick as Marmalad then let it coole and after fill your coffin and adorne it and serue it in all points as you did your pruen-tart and this carrieth the colour Greene. Take the yelkes of egs and breake away the filmes and beate them well with a little creame then take of the sweetest and thickest creame can be got and set it on the fire in a cleane skillet and put into it suger cinamon and rosewater and then boyle it well when it is boild and still boyling stirre it well and as you stirre it put in the egs and so boyle it till it curdle then take it from the fire and put it into a strainer and first let the thin whay runne away into a by-dish then straine the rest very well and beate it well with a spoone and so put it into the Tart-coffin and adorne it as you did your Pruen-tart and so serue it this carrieth the colour yellow Take the whites of egs and beate theÌ„ with rose-water and a little sweet creame then set on the fier good thick sweete Creame and put into it suger cinamon rosewater and boyle it well and as it boyles stir it exceedingly and in the stirring put in the whites of egs then boile it till it curdle and after do in all things as you did to the yellow Tart and this carrieth the colour white and it is a very pure white and therfore would be adorned with red carraway Comfets Now you may if you please put all these seuerall colours and seuerall stuffes into one tart as thus If the tart be in the proportion of a beast the bodie may be of one colour the eyes of another the teeth of an other and the tallents of another and so of birds the bodie of one colour the eyes another the leggs of another and euery feather in the wings of a seuerall colour according to fancie and so likewise in Armes the field of one colour the charge of another according to the forme of the Coat-armour as for the mantles trailes and deuices about Armes they may be set out with seuerall colours of Preserues Conserues Marmalads and Goodinyaks as you shall find occasion or inuention and so likewise of Knots one traile of one colour and another of another and so of as many as you please Take sorrell spinage parsely and boile them in water till they be very soft as pop then take them vp and presse the water cleane from them then take good store of yelks of egs boild very hard and chopping them with the hearbs exceeding small then put in good store of currants suger and cynamon and stirre all well together then put them into a deep tart-coffin with good store of sweet butter couer it bake it like a pipin-tart adorne the lid after the baking in that maner also and so serue it vp Take a quart of the best creame and set on the fier and slice a loaâ—e of the lightest white bread into thin slices and put into it and let it stand on the fier till the milke begin to rise then take it off and put it into a bason and let it stand till it be cold then put in the yelkes of foure eggs and two whites good store of currants suger cinamon cloues mace and plenty of Sheepes suet finely shred and a good season of salt then trim your pot very well round about with butter and so put in your pudding and bake it sufficiently then when you serue it strow suger vpon it Take the best and sweetest creame and boile it with good store of Sugar and Cinamon and a little rose-water then take it from the fire and put into it cleane pickt ryce but not so much as to make it thicke let it steepe therein till it be cold then put in the yelkes of sixe egges and two whites Currants Sugar Cinamon and Rose water and Salt then put it into a pan or pot as thinne as if it were a custard and so bake it and serue it in the pot it is baked in trimming the top with sugar or comfets There are a world of other Bak't meates and Pies but for as much as whosoeuer can doe these may doe all the rest because herein is contained all the Art of seasonings I will trouble you with no further repetitions but proceede to the manner of making of Banquetting stuffe and conceited dishes with other pretty and curious secrets necessary for the vnderstanding of our English Houswife for albeit they are not of general vse yet their true times they are so needfull for adornation that whosoeuer is ignorant therein is lame and but the half part of a compleat Hous-wife To make past of Quinces first boile your quinces whole and when they are soft pare them and cut the Quince from the core Then take the finest sugar you can get finely beaten aâ—d searsed and put in a little Roâ—e-waâ—er boile it together till it be thicke then put in the cut quinces and so boile them together till it bee stiffe enough to mold and when it is cold then role it print it A pound of Quinces will take a pound of sugar or neere thereabouts To make thinne Quince cakes take your Quince when it is boiled soft as before said and drie it vpon a Pewter plate with a soft heate and be euer stirring of it with a slice till it be hard then take fearced sugar quantity for quantity and strow it into the quince as you beate it in a woodden or stone morter And so roule them thinne print them To perserue Quinces first pare your quinces and take out the cores and boile the cores and parings altogether in faire water and when they beginne to be soft take them out and straine your liquor and put the waight of your quinces in sugar and boile the quinces in the sirrop till they be tender Then take them vp and boile your sirrop till it be thicke If you will haue your quinces red couer them in the boiling and if you will haue them white doe not couer them To make
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 penny worth of Saunders All these must be beaten and sâ—arsed and so put into the hony then put in a quarter of a pint of Clarret wine or old Ale then take three penny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe Past and then make it into Cakes and drie them gently To make ordinary Quince Cakes take a good peece of a preserued Quince and beate it in a morter and worke it vp into a very stiffe past with fine searst Sugar then print it and drie them gently To make most Artificiall Cinamon stickes take an ounce of Cinamon pound it and half a pound of suger 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 To make Cinamon water take a pottle of the best Ale and a pottle of sacke 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 To make Wormewood water take two gallons of good Ale a pound of Aniseeds halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of worme wood 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 sweet water of the best kind take a thousand damaske roses two good handfuls of Lauendar knops a three peny waight of mace two ounces of cloues btuised 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 yon 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 said 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 peece of Sarcenet or fine cloth Others to make sweet 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 Calamint one ounce and of Muske twelue graines and infusing all these in Rose-water distill it To make an excellent Date-Leach take Dates and take out the stones and the white rinde and beate them with Suger 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 a kind of Suger plate take Gumme Dragon and lay it in Rose-water two daies then take the powder of faire Heapps and Suger and the iuyce of an Orange 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 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 spoonefull of good Ale barme and eight egges with two yelkes and mix 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 you knead it in and worke it throughly if it be not sweet enough scrape in a little more suger and pull it all in peeces and hurle in a good quantity of Currants and so worke all together againe and bake your Cake as you see cause in a gentle warme ouen To make a very good Banbury Cake take 4. pounds of Currants and wash and picke them very cleane and drie them in a cloth then take three egges and put away one yelke and beate them and straine them with good barme putting thereto Cloues Mace Cinamon and Nutmegges then take a pint of creame and as much mornings milke and set it one the fire till the cold bee taken away then take flower and put in good store of cold butter and suger then put in your egges barme and meale and worke them all together an houre or more then saue a part of the Past and the rest breake in peeces and worke in your Currants which done mould your Cake of what quantity you please And then with that past which hath not any Currants couer it very thinne both vnderneath and a loft And so bake it according to the bignesse To make the best March-pane take the best Iordan almonds blaunch them in warm water then put them into a stone morter and with a wooden pestell beate them to pappe then take of the finest refined sugar well searst and to pappe then take of the finest refined suger well searst and with it Damaske rosewater beate it to a good stiffe paste allowing almost to euery Iordan almond three spoonful of suger then when it is brought thus to a paste lay it vpon a faire table strowing searst suger vnder it mould it like leauen then with a roling-pin role it forth and lay it vpon wafers washt with rosewater then pinch it about the sides and put it into what forme you please then strow searst suger all ouer it which done wash it ouer with rosewater and suger mixt together for that will make the Ice then adorne it with Cumfets guilding or whatsoeuer deuices you please and so set it into a hot stoue and there bake it crispie and so serue it forth Some vse to mixe with the paste cinamon and ginger finely searst but I referre that to your particular taste To make paste of Genoa you shall take Quinces after they haue been boiled soft and beate them in a morter with refined suger cinamon and ginger finely searst aâ—d Damaske rosewater till it come to a stiffe paste and role it forth and print it and so bake it in a stoue and in this sort you may make paste of Peares Apples Wardens Plummes of all kinds Cherries Barberies or what other fruit you please
To make conserue of any fruit you please you shall take the fruit you intend to make conserue of and if it be stone fruit you shal take out the stones if other fruit take away the paring and core and then boile them in faire running water to a reasonable height then draine them from thence and put them into a fresh vessell with Claret wine or White wine according to the colour of the fruit and so boyle them to a thicke pap all to mashing breaking and stirring them together then to euery pound of pappe put to a pound of Suger and so stirre them all well together and being very hot straine them through faire strainers and so pâ—t it vp To make conserue of Flowers as Roses Violets Gillyflowers and such like you shall take the flowers from the stalkes and with a paire of sheeres cut away the white ends at the roots thereof and then put them into a stone morter or woodden brake and there crush or beate them till they bee come to a soft substance and then to euerie pound therof take a pound of fine refined suger wel â—earst and beate it all together till it come to one intire bodie and then pot it vp and vse it as occasion shall serue To make the best Wafers take the finest wheat-flower you can get and mixe it with creame the yelkes of eggs rosewater suger and cinamon til it be a little thicker then Pan-cake batter and then warming your wafer-yrons on a Char-coale fire annoint them first with sweete butter and then lay on your batter and presse it and bake it white or browne at your pleasure To make an excellent Marmalade of Oranges take the Oranges and with a knife pare off as thinne as is possible the vppermost rinde of the Orange yet in such sort as by no meanes you alter the coloâ—r of the Orange then steepe them in faire water changing the water twice a day till you find no bitternesse of taste therein then take them forth and first boyle them in faire running water and when they are soft remoue them into roâ—ewater and boile them therein till they breake then to euery pound of the pulpe put a pound of â—eined sugar and so hauing masht and stirred them all wel together straine it through very faire strainers into boxes and so vse it as you shal see occasion Take a pottle of fine flower and a pound of butter a pound of Suger one ounce of Mace and so much Rose-water as will mingle the flower into a stiffe paste and a good season of Salt and so linead it and role out the cakethin and bake them on papers Take a quarter of a pound of fine suger well beaten and as much flower finely boulted with a quantitie of Aniseedes a little bruised and mingle all together then take two egges and beate them very well whites and all then put in the mingled stuffe aforesaid and beate all together a good while then put it into a mould wiping the bottome euer first with butter to make it come out easily and in the baking turne it once or twice as you shall haue occasion and so serue it whole or in slices at your pleasure Take sweete Apples and stampe them as you doe see Cider then presse them through a bagge as you do veriuce then put it into a ferkin wherein you will keep your Quinces and then gather your Quinces and wipe them cleane and neither chore them nor pare them but onely take the blacks from the tops and so put them into the ferkin of Cider and therein you may keepe them all the yeare very faire and take them not out of the liquor but as you are ready to vse them whether it be for pies or any other purpose and then pare them and chore them as you thinke good Take a gallon of Clarret or White-wine and put therin foure ounces of Ginger an ounce and a halfe of Nutmegs of Cloues one quarter of Suger foure pound let all this stand together in a pot at least twelue houres then take it and put it into a cleane bagge made for the purpose so that the wine may come with good leasure from the spices Take Quinces and wipe them very cleane and then chore them as you chore them put the chores straight into faire water and let the chores and the water boyle when the water boyleth put in the Quinces vnpared and let them buyle till they be tender and then take them out and pare them and euer as you pare them put them straight into suger finely beaten then take the water they were sodden in and straine it through a faire cloth and take as much of the same water as you thinke will make Sirrop enough for the Quinces and put in some of your suger and let it boyle a while and then put in your Quinces and let them boyle a while and turne them and cast on a good deale of suger vpon them they must seeth apace and euer as you turne them couer them still with suger til you haue bestowed all your suger when you thinke that your Quinces are tender enough take them fourth and if your sirrop be not stiffe enough you may seeth it againe after the Quinces are forth To euerrie pound of Quinces you must take more then a pound of suger for the more suger you take the fairer your Quinces will bee and the better and longer they will keepe Take two gallons of faire water and set it on the fier and when it is luke-warme beate the whites of fiue or six egs and put them into the water and stir it well and then let the water seeth and when it riseth vp all on a curd then scumme it off Take Quinces and pare them and quarter them and cut out the chores then take as many pound of your Quinces as of your suger and put them into your liquor and let it boyle till your liquor bee as ill coloured as French Wine and when they be very tender then take a faire new canuase cloth faire washt and straine your Quinces through it with some of your liquor if they will not go thorow easily then if you will make it very pleasant take a little Muske and lay it in Rosewater and put it thereto then take and seeth it vntill it be of such substance that when it is cold it will cut with a knife and then put it into a faire boxe and if you please lay leafe-gold thereon Take all the parings of your Quinces that you make your Conserue withall and three or foure other Quinces and cut them in peeces and boyle the same parings and the other peeces in two or three gallons of water and so let them boyle till all the strength bee sodden out of the said Quinces and parings and if any skumme arise whilest it boyles take it away then let the said water run thorow a
you may occupie the same and when it is emptie take out all the leaues and fill againe as you did before 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 bee consumed then straine it and put your Gloues therein then hang them in the Sunne to drie and turne them often and thus three times wet them and drie them againe or otherwise take Rosewater and wet your Gloues therein then hang them vp till they be almost drie then take halfe an ounce of Beniamine and grind it with Oyle of Almons and rub it on the Gloues till it be almost dried in then take twentie graines of Amber-greece and twentie graines of Muske and grind them together with Oyle of Almons and so rub it on the Gloues and then hang them vp to drie or else let them drie in your bosome and so after vse them at your pleasure It is necessarie that our English Hous-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 bee carefull that her Malmseys bee full Wines pleasant well hewed and fine that Bastard be fat and if it be tawny it skils noâ— for the tawny Bastards be alwaies the sweetest Muskadine must bee great pleasant and strong with a sweete sent and with Amber colour Sacke if it bee Seres as it should be 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 Sacks and the longer they lie the better they be Take a pleasant Butt of Malmsey and draw it out a quarter and more then fill it vp with fat Bastard within eight gallants or there-abouts and parill it with six eggs yelâ—s and all one handfull of Bay-salt and a pint of cunduiâ— water to euery parill and if the wine be hie of colour put in three gallants of new milke but skim of the Creame first and beate it well or otherwise if you haue a good Butt of Malmsey and a good pipe of Bastard you must take some emptie Butt or pipe and draw thirtie gallans of Malmsey and as many of Bastard and beate them 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 Raâ—t-mow you may draw out of it fortie gallans and if your Bastard be very faint then thirtie gallans of it will serue to make it pleasant then take foure gallans of new milke and beate it and put into it when it lacketh twelue gallans of full and then make your Flauer Take one ounce of Collianders of Bay salt of Cloues of each as much one handfull of Sauorie let all these be blended and bruised together and sow them close in a bag and take halfe a pint of damaske-Damaske-water and lay your Flauer 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 till it fine 〈◊〉 else thus Take Colliander rootes a peniworth one pound of Anyseedes one peniworth in Ginger bruise them together and put it into a bag as before and make your bagge long and small that it may goe in and out at the bungâ— hole and when you doe 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 it into the Butt and then stop it close for two or three dayes at least and then if you please you may set it abroach Take seuen Whites of new laid 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 bee as short as Snow then ouer-draw the Butt seuen or eight gallans and beate the Wine and stirre his Lees and then put in the parill and beate it and so fill it vp and stoppe it close and draw it on the morrow Draw out of a pipe of Bastard ten gallans and put to it fiue gallans of new milke and skim it as beforeâ— and all to beate it with a parill of eight Whites of Egs 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 verie fine Bastard take a White-wine hogshead 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 Sack and it will be white â—nd fine Take two gallons of the best stoned honey and two gallons of White-wine and boyle them in a faire pan skim it cleane and straine it thorow a faire cloth that there be no moats in it then put to it one ounce of Collianders and one ounce of Aniseedes foure or fiue Orange-pils drie and beaten two powder let them lie 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 lie a weeke and touch it not after draw it at pleasure If your Bastard be fat and good draw out fortie gallons then may you fill it vp with the laggs of any kind of White-wines or Sacks 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 eggs and beate them in a faire Tray with Bay-salt and conduit 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 flauer 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 baggs 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 Take and draw him from his Lees if he haue any and put the Wine into a Malmsey Butt to the Leâ—s of
in the eye â—ake a good handfull of Marigold plants a handfull of Fennell as much of May-weed beate them together then straine â—hem with a pint of beere then put it into a pot and stop it â—lose that the strength may not goe out then let the offended party drinke thereof when he is in bed and lie of that side on which the pearle is and drinke of it likewise in the morning next his heart when he is risen For paine in the eyes take Milke when it comes new from â—he Cowe and hauing fill'd it into a cleane vessell couer it with a pewter dish and the next morning take off the dish and you shall see a dew vpon the same and with that dew wash the pained eyes and it will ease them For dimme eyes take Wormewood beaten with the gall of â— Bull and then straine it and annoynt the eyes therewith â—nd it will cleare them exceedingly For sore eyes or blood-shotten eyes take the white of an â—gge beaten to oyle as much Rose-water and as much of the â—â—ice of House-leeke mixe them well together then dippe â—at pleageants of flaxe therein lay them vpoÌ„ the sore eyes â—nd as they drye so renew them againe and wet them and â—hus doe till the eyes be well For watery eyes take the iuice of Affodill Mirrhe and Saffron of each a little mixe it with twice so much white wine then boyle it ouer the fire then straine it and wash the eyes therewith and it is a present helpe For a Canker or any sore mouth take Cheruile and beate it â—o a salue with old ale and Allum water annoint the sore â—herewith and it will cure it For any swelling in the mouth Take the iuice of Wormewood Cammomill and Shirwitt and mixe them with hony â—nd bath the swelling therewith and it will cure it For the Quinsie or Quinarie giue the party to drinke the hearbe Mouseare steept in ale or beere looke where you see a Swine rubbe himselfe and there vpon the same place rubbe a slate stone and then with it slate all the swelling and it will cure it If you would not be drunke take the pouder of Betany Coleworts mixt together and eate it euery morning fasting as much as will lie vpon a sixpence and it will preserue a man from drunkennes To quicken a mans wits spirit and memory let him take Langdebeefe which is gathered in Iune or Iuly and beating it in a cleane morter Let him drinke the iuyce thereof with warme water and he shall finde the benefit If a man be troubled with the Kings euill let him take the red docke seeth it in wine till it be very tender then straine it and so drinke a good draught thereof and he shall finde great ease from the same especially if he doe continue the vse thereof Take Frankinsence Doues dung and Wheate flower of each an ounce and mixe them well with the white of an egge then plasterwise apply it where the paine is The oyle of Lyllyes if the head bee annoynted therewith is good for any payne therein Take Rewe and steepe it in Vynegar a day and a night the Rewe being first well bruised then with the same annoynt the head twice or thrice a day Take the white of an egge and beate it to oyle then put to it Rosewater and the pouder of Alablaster then take flaxe and dippe it therein and lay it to the temples and renewe it two or three times a day Take Agrymonie and bruise it and plasterwise apply it to the wound and let the party drinke the iuyce of Bettanie and it will expell the bones and heale the wound Take the leaues of Agrymonie boyle theÌ„ in hony till it be â—hicke like a plaister and then apply it to the wound of the â—ead warme Take a table napkin or any lynnen cloath and wet it in â—old water and when you goe to bed apply it to the swelâ—â—ng and lie vpright thus doe three or foure times in a night â—nd the swelling wasts Take two or three docke roots and as many daysie roots â—nd boyle them in water till they be soft then take them out of the water and boyle them well ouer againe in oyle Olyue â—â—en strayne them through a cleane cloath and anoynt the â—ayned tooth therewith and keepe your mouth close and â—t will not onely take away the payne but also ease any meâ—rem or griefe in in the head Take a sawcer of strong vinegar and two spoonefulls of â—he pouder of Roch allem a spoonefull of white salt and a â—poonefull of hony seeth all these till it be as thinne as water â—hen put it into a close viall and keepe it and when occasion â—erues wash your teeth therewith with a rough cloath and â—ub them soundly but not to bleed Take summe of the elder tree or the aples of oake trees â—nd with either of these rub the teeth gummes and it will â—oosen them so as you may take them out Take Sage and salt of each alike and stampe them well â—ogether then take it till it be hard and make a fine pouder â—â—ereof then therewith rub the teeth euening and morning â—nd it will take away all yellownes First let them blood then take Harts horne or Iuorie and â—ed Pympernell and bruise them well together then put it inâ—o a linnen cloath and lay it to the teeth it wil fasten them Take the iuyce of Louage and drop it inâ—o the eare and it cure any venome and kill any worme earewigge or other vermine Take two ounces of comine and beate it a morter to fine pouder then boyle it in wine from a pottell to a quart then drinke thereof morning and euening as hot as you caâ— 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 myxe them all well together and boyle 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 Take red nettles and burne them to pouder then add as much of the pouder of pepper and myxe them well together and snuffe thereof vp into the nose and thus do diuers times a day Take old ale and hauing boyld it on the fire and clensd it ad thereto a pretie quantitie of lyfe hony and as much allom then with a serryndge of such like wash the sores therewith very warme Take a gallond of running water and boyle it to a pottell then put to it a handfull of red sage a handfull of Cellodyne a handfull of honysuckles a handfull of woodbine leaues and flowers then take a
peniworth of graynes made into fine pouder and boyle all very well together then put to a quart of the best life hony of a yeare old and a pound of roch allom let all boyle together till it come to a pottell then straine it and put it into a close vessell and therewith dresse and anoynt the sores as occasion serues it will heale any canker or vlcer and cleanse any wound It is best to be made at Midsomer Take the flowers and roots of primrose cleane washt in running water then boyle them in faire running water the space of an houre then put thereto a pretty quantitie of white copperas and then straine all through a linnin cloath so let it stand a while there will an Oyle appeare vpon the water wirh that oyle anoynt the lids the browes of your eyes and the temples of your head and with the water wash â—our eyes and it is most soueraigne Take Fifteene seedes of Gyneper as many Gromell seeds â—â—ue braâ—ches of Fenell beate them all together then boyle â—â—em in a pint of old ale til three parts be wasted then straine â—t into a glasse and drop thereof three drops into each eye â—t night and wash your eyes euery morning for the space of â—ifteene dayes with your owne water and it will cleare any â—ecayed sight whatsoeuer Take red Snayles and seeth them in faire water and then gather the oyle that aryseth thereof therwith anoynt your eyes morning and euening Take a gallond or two of the dregges of strong ale put thereto a handfull or two of Comyne and as much salt and â—â—en distill in a Lymbeck and the water is most pretious to â—ash eyes with Take Cellondine Rue Chervyle Plantine and anyse of each â—ike and as much fenell as of all the rest stampe them al well together then let it stand two dayes two nights theÌ„ straine â—â—and annoynt your eyes morning and euening therewith Take an egge and rost it extreame hard then take the whit â—â—eing very hot lapp in it as much white copperas as a pease then violently straine it through a fine cloath then put a good drop thereof into the eye and it is most soueraigne Take two drams of prâ—pard Tulia of Sandragon one dram of Sugar a dram bray them all very well together till they be â—xceeding small then take of the pouder and blow a littell â—hereof into the eye and it is soueraigne Take of Red rose leaues of Smalladge of Mayden hayre â—â—saace endyue succory red fenell hill-wort and cellendyne of each halfe a quarter of a pound wash them cleane lay theÌ„â—n 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 the third like balme any of these is most pretious for sore eyes and hath recouered sight lost fer the space ef Ten yeares hauing been vsed but foure dayes Take the leaues of wyllowe boyle them well in oyle therewith annoynt the place where you would haue any hayre to grow whether vpon head or beard Take Treakle water and hony boyle them together and wet a cloth therein and lay it where you would haue hayre to grow and it will come speedily Take nine or ten egges and rost them very hard then put away the yolkes and bray the whites very small with three or foure ounces of white Copporas till it bee come to perfect oyntment then with it anoynt the face morning and euening for the space of a weeke and more Take the rynde of Issop and boyle it or burne it and let the fume or smoke go into the mouth and it will stay any rhume falling from the head Take a pint of running water and three spoonefulls of hony and boyle them together and slyme off the filth then put thereto an ounce of small Raysons and straine it well through a cloath and so drinke it morning and euneing Take Aquauiae and salt and mixe it with strong old ale and then heate it on the fire and therewith wash the soales of the feete when you goe to bed Take of cleane Wheate and of cleane Barly of each a like quantitie 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 ad thereto a quarterne of fine Lycoras pouder and two penyworth of gumme arabicke then boyle it ouer againe and straine it and keepe it in a sweete vessell and drinke thereof morning and euening Take the best wort and let it stand till it bee yellow then boye it after let it coole then put to it a quantitie of barme saffron and so drinke of it morning and eâ—ening while it lasteth otherwise take hore-hound violet leaues and Isop of each a handfull seeth them in water and put thereto a littell Saffron Lychoras and Sugar-candy after they haue boyled a good while then straine it into an earthen vessel let the sick drink â—hereof Sixe spoonefull at a time morning and euening or â—astly take the lungs of a Foxe and lay it in rose-rosewater or boyle it in rosewater then take it out and dry it in some hot place without the sunne then beate it to pouder with Sugar-candy â—nd eate of this pouder morning and euening To ease paine in the stomacke take Endiue Mints of each â— like quantitie and steepe them in white Wine a dayes space then strayning it and adding thereto a little Cinamo and Pepâ—er giue it the sicke person to drinke and if you add thereto â— litle of the pouder of Horse-mint and Calamint it will comâ—ort the stomacke exceedingly and occasion swift and good â—igestion For spitting of blood whether it proceede of inward â—ruises ouerstrayning or suck like you shall take some pitch â—nd a little Sperma Caeti and mixe it with old ale and drinke â—t and it will stay the flux of blood but if by meanes of the â—ruise any outward griefe remaine then you shall take the herbe Brâ—ckell hempe and frying it with sheepes tallow lay it hot to the grieued place and it will take away the anguish To stay the fluxe of vomiting take Worme-wood and sowre bread toasted of each like quantitie beate them well in a morter then adde to them as much of the iuice of mints and the iuice of Planâ—ane as well bring it to a thicke salue then fry them all together in a frying pan when it is hot lay it plaister wise to the mouth of the stomacke then let the party drinke a little white wine and cheruile water mixt together and then steepe sower toasted bread in very strong Vinegar wrapt it in a fine cloath and let the sicke party smell thereto and it will stay the excesse of vomiting and both comfort strengthen the stomacke If you would compell
one night and the next morning drinke it off fasting thus do diuers mornings together and it will helpe For the stone in the bladder take the kernels of sloes drie them on a tile stone then beate them to pouder then take the roots of Alexanders parsly pellitorie holihocke of euery of their roots a like quantitie seeth them all in white wine or else in the broth of a yong chicken then straine them into a cleane vessell when you drinke of it put into it halfe a spoonefull of the pouder of slow kernels Also if you take the oyle of Scorpion it is very good to annoynt the members the tender part of the belly against the bladder To make a bath for the stone take mallowes holihocke and lilly roots linseed pellitory of the wall and seeth them in the broth of a sheepes head and bath the reines of the backe therewith oftentimes for it will open the straitnes of the water conduits that the stone may haue issue and asswage the paine and bring out the grauell with the vrine but yet in more effect when a plaister is made and laid vnto the reines and belly immediately after the bathing To make a water for the stone take a gallon of new milke of a red Cow and put therein a handfull of Pellitory of the wall and a handfull of wild time and a handfull of Saxifrage and a handfull of parsly and two or three radish roots sliced and a quantitie of Philipendula roots let them lie in the milke a night and in the morning put the milke with the hearbs into a still distill them with a moderate fire of charrcole or such like then when you are to vse the water take a draught of renish wine or whit wine and put into it fiue spoonfull of the distilled water and a little sugar and nutmeg sliced then drinke of it the next day meddle not with it but the third day do as you did the first day and so euery other day for a weekes space For the difficulty of vrine or hardnesse to make water take Smallage Dill Any-seedes and Burnet of each a like quantitie and drie them and beate them to fine pouder and drink halfe a spoonefull thereof with a good draught of white wine If the Vrine be hot and burning the party shall vse euery morning to drinke a good draught of new milke and sugar well mixt together and by all meanes to abstaine from beere that is old hard and tart and from all meates and sawces which are sower or sharpe For the strangullion take Saxifrage Polipody of the Oake the roots of beanes and a quantitie or Raysins of euery one three handfull or more and then two gallonds of good wine or else wine lees and put it into a slerpentary and make therof a good quantitie and giue the sicke therof to drinke morning and euening a spoonefull at once For them that cannot hold their water in the night time take Kiddes hoofe and drie it and beete it into powder and giue it to the patient to drinke either in beare or ale foure or fiue times For the rupture or bursnesse in men take Comphrie and Ferneosmund and beate them together with yellow waxe and Deares suet till it come to a salue then apply it to the broken place and it will knit it also it shall be good for the party to take Comphry roots and rost them in hot imbers at you rost wardens and let the diseased party eate them for they are very soueraine for the rupture especially being eaten fasting and by all meanes let him weare a strong trufle till he be whole Take Goates clawes burne them in a new earthen pot to powder then put of the pouder into broth or pottage eate therein or otherwise take Rew Gromell and Parsly and stampe them together mixe it with wine and drinke it Taka Agnus castus and Castoreum and seeth them together in wine and drinke thereof also seeth them in Vineger and hot lappe it about the priuie parts and it will helpe Take Malmesey and Butter and warme it and wash the reynes of the backe whereupon you find paine then take oyle of mace and annoynt the backe therewith First wash the reynes of the backe with warme white wine then annoynt all the backe with the oyntment called Perstuaneto Take a legge of beefe a handfull of Fenell roots a handfull of parsly roots two roots of comfrey one pound of raysons of the sun a pound of damaske prumes and a quarter oâ— a pound of dates put all these together and boyle them very lost with sixe leaues of nip sixe leaues of clary twelue leaues of bittany of the wood and a little haras-tongue when they are sod very soft take them and stampe them very small and and straine them into the same broth againe with a quart of sacke and a penyworth of large mace and of this drink at your pleasure For the Hemeroides which is a troublesome and a sore griefe take of Dill Dogge-fennell and Pellitory of Spaine of each hafe a handfull and beate it in a morter with sheepes suet and blacke sope til it coâ—e to a salue then lay it plasterwise to the sore and it will giue the griefe ease For the piles or Hemerods take halfe a pint of ale and a good quantity of pepper and as much allom as a walenut boyle all this together till it be as thicke as bâ—â—dlime or thicker this done take the iuice of white violets the iuice of housleeke and when it is almost cold put in the iuice and straine them all together and with this oyntment annoynt the sore place twice a day Otherwise for this griefe take lead and grate it small lay it vpon the sores or else take muskles dried and beate to pouder and lay it on the sores If a mans fundament fall downe through som cold taken or other cause let it be forthwith put vp againe then take the powder or Towne cresses dried and strew it gently vpon the fundament and annoynt the reines of the backe with hony and then about it strew the powder of Cummin and calafine mixt together and ease will come thereby Take a great handfull of orpyns bruise them betweene your hands till they be like a salue and then lay them vpon a cloth and bind them fast to the fundament To helpe the greene sicknesse take a pottle of white wine a handfull of Rosemary a handfull of worme-wood an ounce of cardus benedictus seed and a dramme of Cloue all these must be put into the white-wine in a iugge and couered very close and in steepe a day a night before the party drinke of it then let her drinke of it euery morning and two houres before supper so take for a fortnight and let her stirre as much
hayre into the oyle make it as thicke as you may spread it vpon a fine linnen cloth and so lay it vpon the soret and remoue it no vntill it be whole and if any rise vp of it selfe clippe it away with your sheares and if it be not perfectly whole then take a little of the oyntment and lay it to the same place againe ortherwise take halfe a bushell of glouers shreads of all sorts so much of running water as shall be thought conuenient to seeth them and put thereto a quarter of a pound of Barrowes grease and then take halfe a bushell of the downe of catts tayles and boyle them all together continually stirring them till they bee 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 Iuye and hens dung of the reddest or of the yellowest and fry them with may butter al together vntill it be browne then strayne it through a cleane cloth and annoynt the sore therewith Take the middle rind of the Elme tree and lay it two or three houres in faire running water till it waxe ropye like glew and then annoynt the sore therewith Or otherwise take sheeps tallow and sheeps dung and mixe them together till they come to a salue and then apply it to the sore Take Plantane leaues Dasie leaues the greene barke of elders and greene Germaunders dyrte stampe them all together with fresh butter or with oyle then strayne it through a linnen cloth and with a feather annoynt the sore till it be whole Take of Oyle olyue a pint Terpentyne a pound vnwrought waxe halfe a pound Rosen a quarter of a pound sheepes suet two pound then take of orpens Smallage Ragwort Plantane and sicke-wort of each a good handfull chop all the hearbs very small and boyle them in a pan altogether vpon a soakeing fire and stirry them exceeding much till they bee well incorporate together then take it from the fire and strayne al through a strong canuasse cloth into cleane potts or glasses and vse it as occasion shall serue eyther to annoynt tent or plaister Otherwise take popler budds and elder budds stampe and straine them then put thereto a little venyce turpentime waxe and rosin and so boyle them together and therwith dresse the sore or else take two handfull of plantane leaues bray them small and sâ—rayne 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 Take an oune of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a port 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 Take a gallon of Smithes sleacke water two handfuls of sage a pint of hony a quart of ale two ounces of Allom and a littell white copporas seeth them all together till halfe be consumed then strayne 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 sinquefoyle of each a good handfull boyle them in a gallond of running water till they bee tender then strayne 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 lynt 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 Take a pint of â—allet oyle and put into 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 well till it bee stiffe which you shall trie in this order let it drop from your sticke or slice vpon the bottome of a saucer and so stand vntill it be cold and then if it be well boyled it will be stiffe very blacke then take it off and let it stand a little and after straine iâ— through a cloth into a bason but first annoynt the bason with sallet oyle and also your fingars and so make it vp into roules plaisterwise and spread it and apply it as occasion shall serue Take Mallowes and Bâ—ets and seeth them in water then drie away the water from them and beate the hearbs well with old Boares grease and so apply it to the appostume hott Take a handfull of Rue and stampe it with rustie Bacon till it come to a perfect salue and therewith dresse the sore till it be whole If the party be outwardly venomed take Sage and bruise it well apply it to the sore renewing it at least twice a day but if it be inwardly then let the party drink the iuice of Sage either in wine or ale morning and euening Take Sellodyne early in the morning and bruise it well then apply it to the sore and renewing it twice or thrice a day Take of Campheare one dramme of quicksiluer four penyworth killed well with vinegar then mixe it with two penyworth of oylede bay and therewith annoynt the body Or otherwise take red Onyons and seeth them in running water a good while then bruise the Onyons small and with the water they were sodden in strayne them in then wash the infected place with the same Take a greate quantitie of the hearbe Bennet and as much of red nettâ—es pound them well strayne them and with the iuyce wash the patyent naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole Take a penyworth of white copperas and as much greene copporas a quarter of an ounce of white Mercury a halpenyworth of Allom burne it and set al ouer the fire with a pint of fayre water and a quarter of a pint of wine vinegar boyle all these together till they come to halfe a pint and then annoynt the sore therewith Take Barrowes grease a prettie quantitie and take an apple and 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 quantitie of rose water and stirr all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith Take quicksiluer and kill it with fasting spittle then take Verdigrease Arabiâ—ke Turpentime Oyle olyue and Populion mixe them together to one entyre oyntment and annoynt the Sores therewith and keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copporas Verdigrease White lead Mercury sublymde of each a prettie quantitie but of Allom most then beate to powder the symples that are hard and melt your oyles and cast in your powders and stirre all well together then straine them through a cloth and apply it warme to the sores or else take of Capons greafe that hath toucht no water the iuyce of Rue and the fine powder 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 drie them vp Take of Treakle halfe a pennyworth of long Pepper as much and of graynes as much a littell ginger and a little quantitie of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweat and then when the sores arise vse some of the oyntment before rehearsed Take the iuice of red Fennell and the iuyce of Sen greene and stone hony and mixe them very well together till it bee thicke and with it annoynt the party but before you doe annoyt him you shall make this water Take Sage and seeth it in very faire water from a gallond to a pottell put therein a quantitie of hony and some allom and let them boyle a little together when you haue strayned the hearbs from the water then put in your hony and your allom and therewith wash the poxe first and let it drie in well and then lay on the aforesaid oyntment Take the oyle of the white of an egge wheate flower a littell hony and venice Turpentine take and stirre all these together and so vse it about the wound but not within and if the wound do bleed then adde to this salue a little quantity of Bolarmonyake Take Apponaxe and Galbanum of each an ounce Ammonianum and Bedlynd of each two ounces of Lethargie of gold one pound and a halfe new waxe halfe a pound Lapis Calamniaris one ounce Turpentine foure ounces Myrhe two ounces Oyle de bay one ounce Thusse one ounce Arystolochia roots two ounces oyle of Roses two ounces sallet oyle two pound all the hard symples must bee beaten to fine powder and searssed take also three pynts of right wine vinegar put your foure gummes into the vinegar a whole day before till the gummes be dissolued then set it ouer the fire and let it boyle very softly till your vinegar be as good as boyled away then take an earthen pot with a wide mouth and put your oyle in and your waxe but your waxe must be escraped before you put it in then by a littell at once put in your Lethargie and stirre it exceedingly then put in all your gummes and all the rest but let your Turpentine be last and so let it boyle till you see it grow to be thicke then poure it into a bason of water and worke it with oyle of Roses for sticking to your hands and make it vp in roules plaisterwise and here is to be noted that your oyle of Roses must not be boyled with the rest but after it is taken from the fire a littell before the Turpentine Take three good handfull of Sage and as much of Honysuckell leaues and the flowers cleane picked then take one pound of roch Allom a quarter of a pound of right english hony clarified cleane halfe a penyworth of graynes and two gallonds of running water then put all the said things into the water and let them seeth till halfe be consumed then take it from the fire till it be almost cold strayne it through a cleane cloth put it vp in a glasse and then either on tent or pleagant vse as you haue occasion Take a quart of rye flower and temper it with running water and make dough thereof then according to the bignesse of the wound lay it in with the deffensytiue plaister before rehearsed ouer it and euery dressing make it lesse and lesse till the wound be closed Take a quart of neates foot oyle a quart of oxe galles a quart of Aquauitae and a quart of rose water a handfull of rosemary strypt and boyle all these together till halfe be consumed then presse and strayne it and vse it according as you find occasion Take hony pitch and butter and seeth them together annoynt the hurt against the fire and tent the sore with the same Take groundsell and stampe it and seeth it with sweete mylke till it be thicke then temper it with blacke sope and lay it to the sore Take Rosin a quarter of a pound of waxe three ounces of oyle of Roses one ounce and a halfe seeth all them together in a pint of white wine till it come to skymming then take it from the fire put thereto two ounces of venice â—urpentine and apply it to the wound or sore Take mustard made with strong vinegar the cruÌ„mes of browne bread with a quantitie of hony and sixe figgs minxt temper all together well and lay it vpon a cloath plaisterwise put a thinne cloath betweene the plaister and the flesh lay it to the place greued as oftae need requires Take a pound of fine Rozin of oyle de bay two ounces of Populion as much of Frankensence halfe a pound of oyle of Spyke two ounces of oyle of Camomile two ounces of oyle of Roses two ounces of Waxe half a pound of Turpentine a quarter of a pound melt them and stirre them well together and then dip linnen clothes therein and apply the searecloath as you shall haue occasion and note the more oyle you vse the more supler the searecloth is and the lesse oyle the stiffer it wiâ—l be Take a little blacke sope sault and hony and beate them well together and spread it on a browne paper and apply it to the bruise Take Mallowes and seeth them in the dregges of good Ale or milke and make a plaister thereof and apply it to the place swelled Take in the moneth of May henbane and bruise it well and put it into an earthen pot and put thereto a pint of sallet oyle and set it in the sunne till it be all one substance the annoynt the ach therewith Take halfe a pound of vnwrought wax as much Rozin one ounce of galbanum a quarter of a pound of Lethargie of gold 3. quarters of white Leade beaten to pouded and cearst then take a pint
of neates foote oyle and set it on the fire in a small vessell which may containe the rest and when it is all moulten then put in the pouders and stirre it fast with a slice and trie it vpon the bottome of a saucer when it beginneth to be somewhat hard then take it from the fire annoynt a fayre boord with neates foot oyle as you may handle it for heate worke it vp in roules and it will keepe fiue or sixe yeares being wraped vp close in papers when you will vse it spread of it thin vpon new lockram or leather somewhat bigger then the griefe and so if the griefe remoue follow it renewing it morning and euening and let it bee somewhat warme when it is layd on and beware of taking cold drinking hot wines Take foure or fiue yolkes of egges hard sodden or rosted take the branches of great Morrell and the berryes in Somer and in winter the roots and bray all well together in a morter with sheeps milke and then fry it till it be very thicke and so make a plaister thereof and lay it about the sore and it will take away both paine and swelling Take a gallond of standing lye put to it of Plantane and knot-grasse of each two handfull of worme-wood Comfry of each a handfull boyle all these together in the lye a good while and when it is luke warme bath the broken member therewith take the budds of elder gathered in March and strypped downeward and a little boyle them in water then eate them in oyle and very little vinegar a good quantitie at a time in the morning euer before meate or an houre before the patient goe to dinner and it much auayles to the knytting of bones Take Rosemary Featherfewe Organye Pelitory of the wall Fennill Mallowes Violet leaues and Nettells boyle all these together and when it is well sodden put to it two or three gallonds of milke then let the party stand or sit in it an houre or two the bath reaching vp to the stomacke and when they come out they must goe to bed and sweate beware taking of cold Make a plaister of wheate flower and the whits of egges spead it on a double linnen cloth then lay the plaister on an euen board and lay the broken lymbe thereon and set it euen according to nature and lap the plaister about it and splynt it and giue him to drinke Knyt-wort the iuice thereof twice and no more for the third time it will vnknit but giue him to drinke nine dayes each day twice the iuyâ—e of Comfery Daysies and Osmund in stale ale and it shall knit it and let the foresaid plaister lye to ten dayes at the least and when you take it away doe thus take hore-hound Red fenell Houns tongue wâ—ll-wort and Pelitory and seeth them then vnroule the member and take away the splynts and then bath the linnen the plaister about the member in this bath till it haue soakt so long that it come gently away of it selfe then take the aforesaid plaister and lay thereto fiue or sixe dayes very hot and let each plaister lie a day and a night alwaies splynt it well and after cherish it with the oyntments before rehearsed for broken bones and keepe the party from vnholsome meates and drinkes till hee bee whole and if the hurt be on his arme let him beare a ball of greene hearbs in his hand to preuent the shrinking of the hand and sinewes Take Sage Rag-wort Yarrow vnset leekes of each a like quantitie stampe them with bay salt and apply them to the wrests of the hands Blanch Almonds in the cold water and make milke of them but it must not seeth then put to it sugar and in the extremitie of heate see you drinke thereof Take three spoonefull of Ale and a little Saffron and bruise and straine it thereto then adde a quarter of a spoonefull of fine Treakle and mixt together and drinke it when the fitt comes Take two roots of crowe foot that growes in a marsh grownd which haue no little roots about them to the number of twentie or more and a little of the earth that is about them and doe not wash them and adde a little quantitie of salt and mixe all well together and lay in one linnen clothes and bind it about your thumbes betwixt the first and the neather ioynt and let it lye nine dayes vnremoued and it will expell the feuer An approued medicine for the greatest Laske or Flixe Take a right Pomwater the greatest you can get or els two little ones roast them very tender to pap then take away the skinne and the core and vse onely the pap and the like quantitie of Chalke finely scraped mixe them both together vpon a trencher before the fire and worke them well to a plaister then spread it vpon a linnen cloth warmed very hot as may be suffred and so bind it to the nauill for 24. houres vse this medicine twice or thrice or more till the laske be stayed To make the oyle of Swallowes take Lauendar cotton Spike Knot-grasse Ribwort Balme Valerian Rosemarie tops Woodbine tops Vine strings French Mallowes the tops of Alecost Strawberry strings Tutsan Plantane Wale-nut tree leaues the tops of young Baies Isop Violet leaues Sage of vertue fine roman Worme-wood of each of them a handfull Camomile and Redroses of each two handfull twentie quicke Swallowes beate them al together in a great morter put to theÌ„ a quart of Neatâ—-foote oyle or may butter and grind them all well together with two ounces of cloues well beaten then put them all together in an earthen pot and stop it very close that no ayer come into it and set it nine dayes in a seller or cold place then open your pot and put into it halfe a pound of white or yellow waxe cut very small and a pint of oyle or butter then set your pot close stopped into a panne of water let it boylâ— sixe or eight houres and then straine it This oyle is exceeding soueraine for any broken bones bones out of ioynt or any paine or griefe either in the bones or sinnewes To make oyle of Camomile take a quart of Sallet oyle and put it into a glasse then take a handfull of Camomile and bruise it and put it into the oyle and let them stand in the same 12. dayes onely you must shift it euery three dayes that is to strayne it from the old Cammomile and put in as much of new and that oyle is very souereine for any griefe proceeding from cold causes To make oyle of Lauender take a pint of Sallet oyle and put it into a glasse then put to it a handfull of Lauender and let it stand in the same twelue dayes and vse it in all respects as you did your oyle of Cammomile To make an oyle which shall make
the skinne of the hands very smooth take Almonds and beate them to oyle then take whole Cloues and put them both together into a glasse and set it in the sunne fiue or sixe dayes then strayne it and with the same annoynt your hands euerie night when you goe to bed and otherwise as you haue conuenient leasure To make that soueraine water which was first inuented by Doctor Steuens in the same forme as he deliuered the Receite to the Arch-bishop of Canturbury a little before the death of the said Doctor Take a gallon of good Gascoyne wine then take Ginger Galingale Synamon Nutmegges Graines Cloues brused Fennell seeds Carrawaie seeds Origanum of euery of them a like quantitie that is to say a dramme Then take Sage wild Margerom Peny-royaell Mints Red-roses Time Pellitory Rosemary wild-time Cammomill Lauender of each of them a handfull then bray the spices small and bruise the hearbs and put al into the wine let it stand so twelue houres only stirre it diuers times then distill it by a Lymbecke and keepe the first water by it selfe for that is the best then keepe the second water for that is good and for the last neglect it not for it is very wholesome though the worst of the three Now for the vertue of this water it is this it comforteth the spirits and vitall parts and helpeth all inward diseases that commeth of cold it is good against the shaking of the palsie cureth the contraction of sinnewes and helpeth the conception of women that be barraine it killeth the wormes in the body it cureth the cold cough it helpeth the tooth-ache it comforteth the stomacke and cureth the old dropsie it helpeth the stone in bladder and in the reines it helpeth a stinking breath And whosoeuer vseth this water moderately and not too often preserueth him in good liking will make him seeme young in old age With this water Docter Steuens preserued his owne life vntill such extreame age that he could neither goe nor ride and he continued his life being bed-rid fiue yeares when other Physicions did iudge he could not liue one yeare which he did coufesse a little before his death saying that if he were sicke at any time he neuer vsed any thing but this water only And also the Archbishop of Canterbury vsed it and found such goodnesse in it that hee liued till he was not able to drinke of a cup but sucked his drinke throug a hollow pipe of siluer This water will be much the better if it be set in the Sunne all Summer To make a cordiall Rosasolis take Rosasolis and in any wise touch not the leaues thereof in the gathering nor wash it take thereof foure good handfuls then take two good pints of Aquaâ—itae and put them both in a glasse or pewter pot of three or foure pints and then stop the same hard and iust and so let it hand three dayes and three nights and the third day straine it through a cleane cloth into another glasse or pewter pot and put thereto halfe a pound of Sugar beaten small fowre ounces of fine Licoras beaten into powder halfe a pound of sonud Dates the stones being taken out cut them and make them cleane and then mince them small and mixe all these together and stop the glasse or pot close and iust and drinke of it at night to bedward halfe a spoonefull with Ale or Beere but Ale is the better as much in the morning fasting for there is not the weakest body in the world that wanteth nature or strength or that is in a consumption but it will restore him againe and cause him to be strong and lustie and to haue a maruailous hungrie stomacke prouided alwaies that this Rosasolis be gathered as neare as you possibly can at the full of the moone when the sunne shineth before noone and let the roots of them be cut away Take the flowers of roses or violets breake them small and put them into sallet oyle and let them stand in the same ten or twelue dayes and then presse it Or otherwise take a quart of oyle Olyue and put thereto Sixe spoonefuls of cleane water and stirre it well with a slice till it waxe as white as milke then take two pound of red rose leaues and cut the white of the ends of the leaues away and put the roses into the oyle then put it into a double glasse and set it in the sun all the summer time and it is soueraine for any scalding or burning with water or oyle Or else take red roses new plucked a pound or two and cut the white ends of the leaues away then take may Butter and melt it ouer the fire wâ—th 2. pound of oyle olyue when it is clarified put in your roses and put it all in a vessell of glasse or of earthen and stop it well about that no ayre enter in nor out and set it in another vessell with water and let it boyle halfe a day or more and then take if forth and straine or presse it through a cloth and put it into glasse bottellsâ— this is good for al manner of vnkind heates Take two or three pound of Nutmegges cut them small and bruse them well then put them into a pan and beate them and stirâ—e them about which done put them into a canuasse or strong linnen bagge and close them in a presse and presse them get out all the liquor of them which will be like manna then scrape it from the canuasse bagge as much as you can with a knife then put it into some vessell of glasse and stoppe it well but set it not in the sun for it will waxe cleane of it selfe within 10. or 15. dayes and it is worth thrice so much as the Nutmeggs themselues and the oyle hath very great vertue in comforting the stomacke and inward parts and asswaging the paine of the Mother and Cyatica Take the flowers of Spyke and wash them only in Oyle olyue and then stampe them well then put them in a canuasse bagge presse them in a presse as hard as you can take that which commeth out carefully and put it into a strong vessell of glasse and set it not in the sun for it will cleare of it selfe waxe fayre and bright and will haue a very sharpe odor of the Spike and thus you may make oyle of other hearbs of like nature as Lauender Camomile and such like Take an ounce of Masticke and an ounce of Olibanum pounded as small as is possible boyle them in oyle Olyue a quart to a third part then presse it and put it into a glasse after 10. or 12. dayes it will be perfect it is exceeding good for any cold griefe Thus hauing in a summary manner passed ouer all the most Phisicall chirurgicall notes which burtheneth the mind of our English House-wife beeing as much as needfull for the
and which indeed is vsuall at great feasts and vpon Princes tables Take a good quantitie of blancht Almonds and with your shredding Knife cut them grossely then take as many Raisins of the Sunne cleane washt and the stones pickt out as many Figs shred like the Almonds as many Capers twice so many Oliues and as many Currants as of all the rest cleane washt a good handfull of the small tender leaues of red Sage and Spinage mixe all these well together with good store of Sugar and lay them in the bottome of a great dish then put vnto them Vinegar and Oyle and scrape more Suger ouer all then take Orenges and Lemons and paring away the outward pills cut them into thinne slices then with those slices couer the Sallet al ouer which done take the the fine thinne leafe of the red Coleflower and with them couer the Orenges and Lemons all ouer then ouer those red leaues lay another course of old Oliues and the slices of well pickled Cucumbers together with the very inward heart of your Cabbage lettice cut into slices then adorne the sides of the dish and the top of the Sallet with mo slices of Lemons and Orenges and so serue it vp To make an excellent compound boild Sallat take of Spinage well washt two or three handfulls and put it into faire water and boile it till it be exceeding soft and tender as pap then put it into a Cullandâ—r and draine the water from it which done with the backside of your Chopping-knife chop it and bruise it as small as may be then put it into a Pipkin with a good lump of sweete butter and boile it ouer againe then take a good handfull of Currants cleane washt and put to it and stirre them well together then put to as much Vinegar as will make it reasonable tart and then with Suger season it according to the taste of the Master of the house and so serue it vpon sippets Your preserued Sallats are of two kinds either pickled as are Cucumbers Samphire Purslan Broome and such like or preserued with Vinegar as Violets Prim-rose Cowslops Gillyflowers of all kinds Broome-flowers and for the most part any wholsome flower whatsoeuer Now for the picking of Sallats they are onely boyled and then drained from the water spread vpon a table and good store of Salt throwne ouer them then when they are thorow cold make a Pickle with Water Salt and a little Vinegar and with the same pot them vp in close earthen pots and serue them forth as occasion shall serue Now for preseruing Sallats you shall take any of the Flowers before-said after they haue been pickt cleane from their stalkes and the white ends of them which haue any cleane cut away and washt and dried and taking a glasse-pot like a Gally-pot or for want thereof a Gally-pot it selfe and first strew a little Sugar in the bottom then lay a layer of the Flowers then couer that layer ouer with Sugar then lay another layer of the Flowers and another of Sugar and thus doe one aboue another till the pot be filled euer and anon pressing them hard downe with your hand this done you shal take of the best and sharpest Vinegar you can get and if the vinegar be distilled vinegar the Flowers wil keepe their colours the better and with it fill vp your pot till the Vinegar swim aloft and no more can be receiued then stop vp the pot close and set them in a drie temperate place vse them at pleasure for they wil last all the yeere Now for compounding of Sallats of these pickled and preserued things though they may be serued vp simply of themselues and are both good and daintie yet for better curiositie and the finer adorning of the table you shall thus vse them First if you would set forth any red Flower that you know or haue seene you shall take your pots of preserued Gilliflowers and suting the colours answerable to the Flower you shall proportion forth lay the shape of the Flower in a Fruit dish then with your Purslan leaues make the greene Coffin of the Flower and with the Purslan stalkes make the stalke of the Flower and the diuisions of the leaues and branches then with the thin slices of Cucumbers make their leaues in true proportions iagged or otherwise and thus you may set forth some ful blowne some halfe blowne and some in the bud which will bee pretty and curious And if you will set forth yellow flowers take the pots of Primroses and Cowslops if blew flowers then the pots of Violets or Buglosse Flowers and these Sallats are both for shew and vse for they are more excellent for taste then to looke on Now for Sallats for shew onely and the adorning and setting out of a table with numbers of dishes they be those which are made of Carret rootes of sundrie colours well boiled and cut out into many shapes and proportions as some into knots some in the manner of Scutchions and Armes some like Birds and some like wild Beasts according to the Art and cunning of the Workman these for the most part are seasoned with Vinegar Oyle and a little Pepper A world of other Sallats there are which time and experience may bring to our Hous-wifes eye but the composition of them and the seruing of them differeth nothing from these already rehearsed Now to proceed to your Fricases or Quelque choses which are dishes of many compositions and ingredients as Flesh Fish Egges Hearbs and many other things all being prepared and made ready in a frying pan they are likewise of two sorts simple and compound Your simple Fricases are Egges and Collops fried whether the Collops be of Bacon Ling Beefe or young Porke the frying whereof is so ordinarie that it needeth not any relation or the frying of any Flesh or Fish simple of it selfe with Butter or sweete Oyle To haue the best Collops and Egges you shall take the whitest and youngest Bacon and cutting away the sward cut the Collops into thin slices lay them in a dish and put hot water vnto them and so let them stand an hower or two for that will take away the extreame saltnesse then draine away the water cleane and put them into a drie pewter dish and lay them one by one and set them before the heate of the fire so as they may toast and turne them so as they may toast sufficiently thorow and thorow which done take your Egges and breake them into a dish and put a spoonefull of Vinegar vnto them then set on a cleane Skillet with faire water on the fire and as soone as the water boileth put in the Eggs and let â—hem take a boile or two then with a spoone trie if they be hard enough and then take them vp and trim them and drie them and then dishing vp the Collops lay the Egges vpon them and so serue them vp and in this
Salt then take the farmes made as long as is possible and not cut in pieces as for Puddings and first blow them well to make the meat slip and then fill them which done with threads deuide them into seuerall linkes as you please then hang them vp in the corner of some Chimney cleane kept where they may take ayre of the fire and let them drie there at least foure dayes before any be eaten and when they are serued vp let them be either fried or boyld on the Gridyron or else roasted about a Capon It resteth now that we speak of boild meats and broths which forasmuch as our Hous-wife is intended to be generall one that can as well feed the poore as the rich we will first begin with those ordinarie wholsome boyld-meates which are of vse in euery good mans house therefore to make the best ordinarie Pottage you shall take a racke of Mutton cut into pieces or a leg of Mutton cut into pieces for this meate and these ioynts are the best although any other ioynt or any fresh Beefe will likewise make good Pottage and hauing washt your meate well put it into a cleane pot with faire water and set it on the fire then take Violet leaues Succory Strawbery leaues Spinage Langdebeefe Marigold flowers Scallions a little Parsly chop theÌ„ very small together then take halfe so much Oat-meale well beaten as there is Hearbs and mixe it with the Hearbs and chop all very well together then when the pot is ready to boyle skum it very wel and then put in your hearbs and so let it boyle with a quick fire stirring the meate oft in the pot till the meate bee boyld enough and that the hearbs and water are mixt together without any separation which will bee after the consumption of more then a third part Then season them with Salt and serue them vp with the meate either with Sippets or without Some desire to haue their Pottage greene yet no herbs to be seene in this case you must take your hearbs and Oat-meale and after it is chopt put it into a stone Morter or Bowle and with a woodden pestell beate it exceedingly then with some of the warme liquor in the pot straine it as hard as may be and so put it in and boyle it Others desire to haue Pottage without any hearbs at all And then you must only take Oat-meale beaten and good store of Onions and put them in and boile them together and thus doing you must take a greater quantitie of Oate-meale then before If you wil make pottage of the best daintiest kind you shal take Mutton Veale or Kid hauing broke the bones but not cut the flesh in peeces and wash it put it into a pot with faire water after it is ready to boile and is throughly skumd you shal put in a good handful or two of smale oat-meale then take whole lettice of the best most inward leaues whole spinage endiue succory and whole leaues of colast â—orry or the inward parts of white cabage with two or three sliâ—'t onions and put all into the pot and boile them well together till the meat be enough and the herbes so soft as may be and stirre them oft well together and then season it with salt and as much veriuice as will onely turne the tast of the pottage and so serue them vp couering the meat with the whole hearbes and adorning the dish with sippets To make ordinary stewd broth you shall take a necke of veale or a leg or mary bones of beefe or a pullet or mutton and after the meat is washt put it into a pot with faire water and being ready to boile skumme it well then you shall take a couple of manchets and paring away the crust cut it into thicke slices and lay them in a dish and couer them with hot broth out of the pot when they are steept put them and some of the broth into a strainer and straine it and then put it into the pot then take halfe a pound of Prunes half a pound of Raiâ—ins and a quarter of a pound of Currants clean pickt washt with a litle whole Mace and two or three brused Cloues and put them into the pot and stirre all well together and so let them boile till the meate be enough then if you will alter the colour of the broth put in a little Turnesole or red Saunders and so serue it vpon Sippets and the fruit vppermost To make an excellent boiled meate take fowre peeces of a racke of Mutton and wash them cleane and put them into a pot well scowred with faire water then take a good quantity of wine and veriuice and put into it then slice a handfull of Onions and put them in also and so let it boile a good while then take a peece of sweet butter with giâ—ger and salt and put it â—o also and then make the broth thicke with grated bread and so serue it vp with sippets To boile a Mallard curiously take the Mallard when it is faire dressed washed and trust and put it one a spit and rost it till you can get the graâ—y out of it then take it from the spit and boile it then take the best of the broth in a pipkin and the grauy which you saued with a peece of sweete butter and Currants Vineger Sugar Pâ—pper and grated bread Thus boile all these together and when the Mallard is boiled sufficiently lay it on a dish with sippets and the broth vpon it and so serue it foorth To make an excellent Olepotrige which is the onely principall dish of boild meate which is esteemed in all Spaine you shall take a very large vessell pot or kettell and filling it with water you shall set it on the fire and first put in good thicke gobbets of well fed Beefe and being ready to boile skumme your pot when the Beefe is halfe boiled you shall put in Potato roots Turneps and Skirrets also like gobbets of the best Mutton and the best Porke after they haue boyled a while you shall put in the like gobbets of Venison red and Fallow if you haue them then the like gobbets of Veale Kidde and Lamb a little space after these the foreparts of a fat Pigge and a crambd Pullet then put in Spinage Endiue Succory Marigold leaues flowers Lettice Violet leaues Strawberry leaues Buglosse and Scallions all whole and vnchoot then when they haue boiled a while put in a Partridge and a Chicken chopt in peeces with Quailes Rails Blackbirds Larkes Sparrowes and other small birds all being well and tenderly boiled season vp the broth with good store of Sugar Cloues Mace Cinamon Ginger and Nutmegge mixt together in a good quantity of Veriuice and salt and so stirre vp the pot well from the bottome then dish it vp vpon great Chargers or long Spanish dishes made in the fashion of our English woodden
of Potatos cut in thick slices after they haue been boyled soft and are cleane pild then couer them with marrow currants great raysons suger and cinamon they lay a layer of candied Eringo roots mixt very thicke with the slices of Dates then couer it with marrow currants great raysins suger cinamon and dates with a few dammaske prunes and so bake it and after it is bakt power into it as long as it will receiue it white-wine rosewater suger cinamon and vinegar mixt together and candie all the couer with rosewater and suger only and so set it into the ouen a little and after serue it forth To bake a chickin pie after you haue trust your chickins broken their legges and breast bones and raysed your crust of the best paste you shall lay them in the coffin close together with their bodies full of butter Then lay vpon them and vnderneath them currants great raysins pruens cinamon sager whole mace and salt then couer all with great store of butter and so bake it after powre into it the same liquor you did in your marrow bone Pie with the yelkes of two or three egges beaten amongst it and so serue it forth To make good Red-Deere Venison of Hares take a Hare or two or three as you can or please and picke all the flesh from the bones then put it into a morter either of wood or stone and with a woodden pestle let a strong person beate it exceedingly and euer as it is beating let one sprinckle in vinegar and some salt then when it is sufficiently beaten take it out of the morter and put it into boyling water and parboyle it when it is parboyld take it and lay it on a table in a round lumpe and lay a board ouer it and with weights presse it as hard as may be then the water being prest out of it season it well with pepper and salt then lard it with the fat of bacon so thicke as may be then bake it as you bake other Red Deare which is formerly declared Take a Hare and picke of all the flesh from the bones and onely reserue the head then parboyle it well which done take it out and let it coole assoone as it is cold take at least a pound and a halfe of raysins of the Sunne and take out the stones then mixe them with a good quantitie of Mutton suet and with a sharpe shredding knife shred it as small as you would doe for a Chewet then put to it currants and whole raysins cloues and mace cinamon and salt then hauing raysed the coffin long-wise to the proportion of a Hare first lay in the head and then the aforesaid meate and lay the meate in the true portion of a Hare with necke shoulders and leggs and then couer the coffin and bake it as other bak't meates of that nature Take a Gammon of Bacon and onely wash it cleane and then boyle it on a soft gentle fire till it be boyled as tender as is possible euer and anon fleeting it cleane that by all meanes it may boyle white then take off the swerd and serse it very well with all manner of sweet and pleasant serssing hearbs then strow store of pepper ouer it and pricke it thick with cloues then lay it into a coffin made of the same proportion and lay good store of butter round about it and vpon it and strow pepper vpon the butter that as it melts the pepper may fall vpon the Bacon then couer it and make the proportion of a Piggs head in paste vpon it and then bake it as you bake Red Deere or things of the like nature onely the Paste would bee of Wheate meale Take white pickled Herrings of one nights watering and boyle them a little then pill of the skin and take only the backs of them and picke the fish cleane from the bones then take good store off raysins of the Sunne and stone them and put them to the fish then take a warden or two and pare it and slice it in small slices from the chore and put it likewise to the fish then with a very sharpe shredding knife shred all as small and fine as may be then put to it good store of currants suger cinamon flic't dates and so put it into the coffin with good store of very sweete butter and so couer it and leaue only a round vent-hole on the top of the lid and so bake it like pies of that nature When it is sufficiently bak't draw it our and take Clarret-wine and a little veriuyce suger cinamon and sweete butter and boyle them together then put it in at the vent-hole and shake the pie a little and put it againe into the Ouen for a little space and so serue it vp the lid being candied ouer with suger and the sides of the dish trimmed with Suger Take a Tole of the best Ling that is not much watred and is well sodden and cold but whilest it is hot take off the skin pare it cleane vnderneath and picke out the bones cleane from the fish then cut it into grosse bits and let it lie then take the yelks of a dozen eggs boyld exceeding hard and put them to the fish and shred all together as small as is possible then take all manner of the best and finest pot-hearbs and chop them wonderfull small and mixe them also with the fish then season it with pepper cloues and mace and so lay it into a coffin with great store of sweet butter so as it may swim therein and then couer it and leaue a vent-hole open in the top when it is bak't draw it and take veriuyce suger cinamon and butter and boyle them together and first with a feather annoynt all the lid ouer with that liquor and then scrape good store of suger vpon it then powre the rest of the liquor in at the vent-hole and then set it into the Ouen againe for a very little space and then serue it vp as pies of the same nature and both these pies of fish before rehearsed are especiall Lenten dishes Take a pint of the sweetest and thickest Creame that can be gotten and set it on the fire in a very cleane scowred skillet and put into it suger cinamon and a nutmeg cut into foure quarters and so boyle it well then take the the yelkes of foure eggs and take off the filmes and beate them well with a little sweete creame then take the foure quarters of the nutmeg out of the creame then put in the egges and stirre it exceedingly till it be thicke then take a fine Manchet and cut it into thin shiues as much as will couer a dish-bottome and holding it in your hand powre halfe the creame into the dish then lay your bread ouer it then couer the bread with the rest of the creame and so let it stand till it be cold then strow it ouer with caraway Comfets and
and renewing it boile it ouer againe and as before put it to the quinces being cold and thus you may preserue them for the vse of baking or otherwise all the yeere Take Pippins of the fairest and pare them and then diuide them iust in the halfes and take out the chores cleane then hauing rold out the coffin flat and raysde vp a small verdge of an inch or more high lay in the Pippins with the hollow side downeward as close one to another as may be then lay here and there a cloue and here and there a whole stick of cinamon and a little bit of butter then couer all cleane ouer with suger and so couer the coffin and bake it according to the manner of Tarts and when it is bak't then draw it out and hauing boyld butter and rose-water together anoynt all the lid ouer therewith and then scrape or strow on it good store of suger and so set it in the ouen againe after serue it vp Take greene Apples from the tree and coddle them in scalding water without breaking then pill the thin skin from them and so diuide them in halfes◠and cut out the chores and so lay them into the coffin and doe in euery thing as you did in the Pippin-tart and before you couer it when the suger is cast in see you sprinkle vpon it good store of rose-water then close it and doe as before shewed Take Codlins as before-said and pill them and deuide them in halfes and chore them and lay a leare thereof in the bottome of the pie then scatter here and there a cloue and here and there a peece of whole cinamon then couer them all ouer with suger then lay another leare of Codlins and doe as beforesaid and so another till the coffin be all filled then couer all well with Suger and here and there a Cloue and a Cinamon-stick and if you will a slic't Orange pill and a Date then couer it and bake it as the pies of that nature when it is bak't draw it out of the ouen and take of the thickest and best Creame with good store of Suger and giue it one boyle or two on the fire then open the pie and put the Creame therein and mash the Codlins all about then couer it and hauing trimd the lid as was before shewed in the like pies and tarts set it into the ouen againe for halfe an hower and so serue it forth Take the fairest Cherries you can get and picke them cleane from leaues and stalkes then spread out you coffin as for your Pippin-tart and couer the bottome with Suger then couer the Suger all ouer with Cherries then couer those Cherries with Sugar some sticks of Cinamon and here and there a Cloue then lay in more cherries and so more Suger Cinamon and cloues till the coffin be filled vp then couer it and bake it in all points as the codling and pipping tart and so serue it and in the same manner you may make Tarts of Gooseberries Strawberries Rasberries Bilberries or any other Berrie whatsoeuer Take Rice that is cleane picked and boyle it in sweete Creame till it bee very soft then let it stand and coole and put into it good store of Cinamon and suger and the yelkes of a coople of egges currants stirre and beate all well together then hauing made the coffin in the manner before-said for other tarts put the Rice therein and spread it all ouer the coffin then breake many little bits of sweete butter vpon it all ouer and scrape some suger ouer it also then couer the tart and bake it and trim it in all points as hath been before shewed and so serue it vp Take the Kineys of Veale after it hath been well rosted and is cold then shred it as fine as is possible then take all sorts of sweet Pothearbs or fersing hearbs which haue no bitter or strong taste and chop them as small as may be and putting the Veale into a large dish put the hearbs vnto it and good store of cleane washt currants suger cinamon the yelkes of foure eggs a little sweete creame warmd and the fine grated crummes of a halfe-penny loafe and salt and mixe all exceeding well together then take a deep pewter dish and in it lay your paste very thin rowld out which paste you must mingle thus Take of the finest Wheate-flower and a quarter so much suger and a little cinamon then breake into it a couple of eggs then take sweete creame and butter melted on the fire and with it knead the paste and as was before-said hauing spread butter all about the dishes sides and rowld out the paste thin lay it into the dish then put in the Veale and breake peeces of sweete butter vpon it and scrape suger ouer it then rowle out another paste reasonable thick and with it couer the dish all ouer closing the two pasts with the beaten Whites of eggs very fast togethes then with your knife cut the lid into diuers prettie works according to your fancy then set it in the Ouen and bake it with pies and tarts of like nature when it is bak't draw it trim the lid with suger as hath bin shewed in tarts and so serue it vp in your second courses Take of the fairest damaske pruens you can get and put them in a cleane pipkin with faire water suger vnbruised cinamon and a branch or two of Rosemarie and if you haue bread to bake stew them in the ouen with your bread if otherwise stew them on the fire when they are stewed then bruise them all to mash in their sirrop and straine them into a cleane dish then boyle it ouer againe with suger sinamon and rosewater till it bee as thicke as Marmalad then set it to coole then make a reasonable tuffe paste with fine flower water and a little butter and rowle it out very thin then hauing patterns of paper cut in diuers proportions as Beasts Birds Armes Knots Flowers and such like lay the patterns on the paste and so cut them accordingly then with your fingers pinch vp the edges of the paste and set the worke in good proportion then prick it well all ouer for rising and set it on a cleane sheete of large paper and so set it into the Ouen and bake it hard then draw it and set it by to coole and thus you may doe by a whole Ouen full at once as your occasion of expence is then against the time of seruice comes take off the cōfection of pruens before rehearsed and with your knife or a spoone fill the coffin according to the thicknes of the verge then strow it ouer all with caraway comfets and pricke long comfets vpright in it and so taking the paper from the bottome serue it on a plate in a dish or charger according to the bignesse of the tarte and at the second course and this tart carrieth the
Ipocras take a pottell of wine two ounces of good Cinamon halfe an ounce of ginger nine cloues and sixe pepper cornes and a nutmeg and bruise them and put them into the wine with some rosemary flowers and so let them steepe all night and then put in sugar a pound at least and when it is well setled let it runne through a woollen bag made for that purpose thus if your wine be clarret the Ipocras will be red if white then of that color also To make the best Ielly take calues feet and wash them and scald of the haire as cleane as you can get it then split them and take out the fat and lay them in water and shift them Then boile them in faire water vntill it will ielly which you shall know by now and then cooling a spoonefull of the broth when it will ielly then straine it and when it is cold then put in a pint of sacke and whole cinamon and Ginger slic't and sugar and a little rose water and boile all well together againe Then beate the white of an egge and put it into it and let it haue one boile more then put in a branch of rosemary into the bottome of your ielly bag and let it runne through once or twice and if you will haue it coloured then put in a little Townesall Also if you want calues feete you may make as good Ielly if you take the like quantity of Isingglasse so vse no Calues feet at all To make the best Leache take Isingglasse and lay it two houres in waterâ— and shift it and boile it in faire water and let it coole Then take Almonds and lay them in cold water till they will blaunch And then stampe them and put to new milke and straine them and put in whole mace and ginger slic't and boile them till it taste well of the spice then put in your Isingglasse and sugar and a little rose-water And then let them all runne through a strainer Take Clarret wine and colour it with Townesall and put in sugar and set it to the fire Then take wheat bread finely grated and sifted and licoras Aniseeds Ginger and Cinamon beaten very small and searsed and put your bread and your spice altogether and put them into the wine and boile it and stirre it till it be thicke then mould it and print it at your pleasure and let it stand neither two moist nor two warme To make red Marmelade of Quinces take a pound of Quinces and cut them in halfes and take out the cores and pare them then take a pound of sugar and a quart of faire water and put them all into a pan and let them boile with a soft fire and sometimes turne them and keep them couered with a Pewter dish so that the teane or aire may come a little out the longer they are in boiling the better colour they will haue and when they be soft take a knife and cut them crosse vpon the top it will make the sirrop goe through that they may be all of a like colour then set a little of your sirrop to coole and when it beginneth to bee thicke then breake your quinces with a slice or a spoone so small as you can in the pan and then strow a little fine sugar in your boxes bottome and so put it vp To make white Marmalade you must in all points vse your quinces as is before said onely you must take but a pint of water to a pound of Quinces and a pound of suger and boile them as fast as you can and couer them not at all To make the best Iumbals take the whites of three egges and beate them well and take of the viell then take a little milke and a pound of fine wheat flower and sugar together finely sifted and a few Aniseeds well rubd and dried and then worke altogether as stiffe as you can worke it and so make them in what formes you pleaâ—e bake them in a soft ouen vpon white Papers To make Bisket bread take a pound of fine flower and a pound of sugar finely beaten and sâ—arsed and mix them together Then take eight egges and put foure yelkes beate them very well together then strow in your flower and sagar as you are beating of it by a little at once it will take very neere an houres beating then take halfe an ounce of Anisseedes and let them be dried and rubbed very cleane and put them in then rub your Bisket pans with cold sweet butter as thinne 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 when they are almost bak't turne them and thrust them downe close with your hand Some to this Bisket bread will adde a little Creame and a few Coriander seedes cleane rubd and it is not amisse but excellent good also 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 yelke of an egge halfe a quarter of a pound of blaunched Almonds then beat them very fine altogether with halfe a dish of sweet butter and a spoonefull of rosewater and so worke it with a little Creame till it come to a very stiffe past then roule them forth as you please And hereto you shall also if you please adde a few dried Aniseedes finely rubbed and strewed into the past 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 suger and worke it as you would worke a peece of past then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleauing too To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinomon beaten and fearsed halfe a pound of sugar then beat your Almonds and strew in your sugar and Cinamon till it come to a Paste then roule it and print it as aforesaid To make an excellent fresh Cheese take a pottle 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-rosewater and bray them altogether with a very little salt with Sugar and Nutmegs and when all these are braied together and searst mix it with the curd and then put it into a Cheese-fatt with a very fine cloth To make course
strainer into a faire vessell and set it on the fire againe and take your Quinces that you will keepe and wipe them cleane and cut off the vttermost part of the said Quinces and picke out the kernels and chores as cleane as you can and put them into the said liquor and so let them boyle till they bee a little soft and then take them from the fire and let them stand till they bee cold then take a little barrell and put into the said barrell the water that your Quinces be sodden in then take vp your Quinces with a ladle and put them into your barrell and stop your barrell close that no ayre come into them till you haue fit occasion to vse them and bee sure to take such Quinces as are neither brused not rotten Take of the best suger and when it is beaten searse it very fine and of the best Ginger and Cinamon then take a little Gum-dragon and lay it in rosewater al night then powre the water from it and put the same with a little White of an Egge well beaten into a brasse morter the Suger Ginger Cinamon and all together and beate them together till you may worke it like paste then take it and driue it forth into Cakes and print them and lay them before the fire or in a very warme Stoâ—e to bake Or otherwise take Suger and Ginger as is before said Cinamon and Gum-dragon excepted in stead whereof take onely the Whites of Egges and so doe as was before shewed you Take Curds the parings of Lemons of Oranges or Pouncithrons or indeed any halfe-ripe greene fruit and boyle them till they bee tender in sweete Worte then make a Sirrop in this sort take three pound of Suger and the Whites of foure Egges and a gallon of waterâ— then swinge and beate the water and the Eggs together and then put in your Suger and set it on the fier and let it haue an easie fier and so let it boyle sixe or seuen walmes and then straine it thorow a cloth and let it seeth againe till it fall from the spoone and then put it into the rindes or fruits Take a quart of Honie clarified and seeth it till it bee browne and if it be thicke put to it a dish of water then take fine crummes of white bread grated and put to it and stirre it well and when it is almost cold put to it the powder of Ginger Cloues and Cinamon and a little Licoras and Aniseedes then knead it and put it into moulds and print it some vse to put to it also a little Pepper but that is according vnto taste and pleasure Thus hauing shewed you how to Preserue Conserue Candie and make Pastes of all kinds in which foure heads consists the whole Art of banqueting dishes I will now proceede to the ordering or setting forth of a Banquet wherein you shall obserue that March-panes haue the first place the middle place and last place your preserued fruits shall be disht vp first your Pastes next your wet Suckets after them then your dried Suckets then your Marmelades and Goodiniakes then your Cumfets of all kinds next your Peares Apples Wardens bak't raw or roasted and your Oranges and Lemons sliced and lastly your Wafer cakes Thus you shall order them in the Closet but when they goe to the table you shall first send forth a dish made for shew onely as Beast bird Fish or Fowle according to inuention then your Marchpane then Preserued Fruite then a Paste then a wet Sucket then a drie Sucket Marmelade Cumfets Apples Peares Wardens Oranges and Lemmons sliced and then Wafers and another dish of preserued Fruites and so consequently all the rest before no two dishes of one kind going or standing together and this will not onely appeare delicate to the eye but inuite the appetite with the much varietie thereof Now we haue drawne our Hous-wife into these seuerall knowledges of Cookerie in as much as in her is contained all the inward offices of houshold wee-will proceede to declare the manner of seruing and setting forth of Meate for a great Feast and from it deriue meaner making a due proportion of all things for what auailes it our good Houswife to be neuer so skilful in the parts of Cookerie if she want skill to marshall the dishes and set euery one in his due place giuing precedency according to fashion and custome it is like a Fencer leading a band of men in rout who knowes the vse of the weapon but not how to put men into order It is then to bee vnderstood that it is the office of the Clerke of the Kitchin whose place our Hous-wife must many times supply to order the meate at the Dresser and deliuer it vnto the Sewer who is to deliuer it to the Gentlemen and Yeomen-wayters to beare to the Table Now because wee alow no Officer but our Houswife to whom wee onely speake in this booke she shall first marshall her sallets deliuering the grand Sallet first which is euer more compound then greene Sallets then boyld Sallets then some smaller compound Sallets Next vnto Sallets she shall deliuer forth all her Fricases the simple first as Collops Rashers and such like then compound Fricases after them all her boyld-meates in their degrees as simple-broths stewd-broth and the boylings of sundrie Fowles Next them all sorts of Rost-meates of which the greatest first as Chine of beeffe or Surloine the Gigget or Legges of Mutton Goosse Swan Veale Pig Capon and such like Then bak't-meates the hot first as Fallow-deare in Pastie Chicken or Calues-foote pie and Douset Then cold bak't-meates Pheasant Partridges Turky Goose Woodcock and such like Then lastly Carbonados both simple and compound And being thus marshald from the Dresser the Sewer vpon the placing them on the table shall not set them downe as hee receiued them but setting the Sallets extrauagantly about the table mixe the Fricases about them then the boild-meates amongst the Fricases Rost-meates amongst the boyld Bak't-meats amongst the Rost and Carbonados amongst the bak't so that before euery trencher may stand a Sallet a fricase a Boyld-meate a Rost-meate a Bak't-meate and a Carbonado which will both giue a a most comely beautie to the Table and very great contentment to the Guesse So likewise in the second course she shall first preferre the lesser wild-fowle as Mallard Tayle Snipe Plouer Wood-cock and such like then the lesser land-fowle as Chicken Pigeons Partridge Raile Turkie Chickens young Pea-hens and such like Then the greater wild-fowle as Bitter Hearne Shoueler Crane Bustard and such like Then the greater land-fowles as Peacocks Pheasant Puets Gulles and such like Then hot Bak't-meates as Marrybone-pie Quince pie Florentine and Tarts Then cold bak't-meates as Red-deere Hare-pie Gammon of Bacon-pie wild Bore Roe-pie and such like and these also shall be marshald at the Table as the first course not one kind altogether but each seuerall sort mixt
together as a lesser wild-fowle and a lesser land-fowle a great wild-fowle and a great land-fowle a hot bak't meate and a cold and for made dishes and Quelquechoses which relie on the inuention of the Cooke they are to bee thrust in into euery place that is emptie and so sprinckled ouer all the table and this is the best method for the extraordinarie great feasts of Princes But in case it bee for much more humble meanes then lesse care and fewer dishes may discharge it yee before I proceed to that lower rate you shall vnderstand that in these great Feasts of Princes though I haue mentioned nothing but Flesh yet is not fish to be exempted for it is a beautie and an honour vnto euery Feast and is to be placed amongst all the seuerall seruices as thus as amongst your Sallets all sorts of â—ouse-fish that liues in the fresh water amongst your Fricases all manner of fride-fish amongst your boyld-meates all fish in broaths amongst your rost-meates all fish serued hot but drie amongst the bak't-meates all fish bak't and sea-fish that is soust as sturgion and the like and amongst your Carbonados fish that is broild As for your second course to it belongeth all manner of shell-fish either in the shell or without the hot to goe vp with the hot meate and the cold with the cold And thus shall the Feast be royall and the seruice worthie Now for a more humble Feast or an ordinary proportion which any good man may keepe in his family for the entertainment of his true and worthie friends it must hold limitation with his prouision and the season of the yeere for summer affords what winter wants and winter is master of that which summer can but with difficultie haue it is good then for him that intends to feast to set downe the full number of his full dishes that is dishes of meate that are of substance and not emptie or for shew and of these sixteene is a good proportion for one course vnto one messe as thus for example first a sheild of Brawne with Mustard secondly a boyld Capon thirdlie a boyld peece of Beefe fourthlie a Chine of Beefe rosted fifthlie a Neates Tongue rosted sixthlie a Pigge rosted seuenthlie Chewets bak't eighthlie a Goose rosted ninthlie a Swan rosted tenthly a Turkey rosted the eleuenth a Haunch of Venyson rosted the twelfth a Pastie of Venyson the thirteenth a Kid with a pudding in the belly the fourteenth an Oliue pie the fifteenth a couple of Capons the sixteenth a Custard of Dousets Now to these full dishes may bee added in Sallets Fricases quelquechoses and deuised paste as many dishes more which make the full seruice no lesse then two and thirtie dishes which is as much as can conueniently stand on one table and in one messe and after this manner you may proportion both your second and third course holding fulnesse in one halfe of the dishes and shew the other which will be both frugall in the spender contentment to the guest and much pleasure and delight to the beholders And thus much touching the ordering of great Feasts and ordinarie entertainements When our English Hous-wife is exact in these rules before rehearsed and that she is able to adorne and beaâ—tifie her table with all the vertuous illustrations meet for her knowledge shee shall then sort her mind to the vnderstanding of other House-wifely secrets right profitable and meet for her vse such as the want thereof may trouble her when need or the time requires them Therefore first I would haue her furnish her self of very good Stils for the distillation of all kindes of Waters which Stils would either bee of Tinne or sweet Earth in them shee shall distill all sorts of waters meete for the health of her Houshold as Sagewater which is good for all Rhumes and Collickes Radish water which is good for the stone Angelcia water good for infection Celadine water for sore eyes Vine water for itchings rose water and Eye-bright water for dimme sights Rosemary water for Fistuloes Treacle water for mouth cankers water of Gloues for paine in the stomacke Saxâ—â—age water for grauell and hard Vrine Allum water for old Vlcers and a world of others any of which will last a â—ull yeere at the least Then shee shall know that the best waters for the smoothing of the skinne and keeping the face delicate and amiâ—ble are those which are distilled from Beane flowers from Strawberies from Vine 〈◊〉 â—rom Goats milke from Asses milke from the whites of Eggs from the Flowers of Lillies from Dragons from Calues feete from branne or from yelkes of egges any of which will last a yeere or better First distill your water in a 〈◊〉 then put it in a glasse of great strength and fill it with those flowers again whose colour you desire as full as you can stop it and set it in the styllatorie againe and let it distill you shall haue the collour you distill Take of Rosemary flowers two handfuls of mariarome winter-sauory rosemary rewe vnset Time Germander Rybworte Harts tong Mouseare White wormwood Buglosse Red sage Liuer-worte Hoare-hound fine Lauender Issop-cropps Penny-royall Red-fenellâ— of each of these one handfull of Elycompane roots cleane pared and sliced two handfulls Then take all these afore-said and shred them but not wash them then take foure gallons and more of stronge Ale one gallon of Sack-lees and put all these aforesaid hearbeâ— shred into it and then put into it one pound of Licoras bruised halfe a pound of any seedes cleane sifted and bruised and of Mace Nutmeggs bruised of each one ounce then put altogether into your stillyng pot close couered with Rye paste and make a soft fire vnder your pot and as the head of the Limbecke heateth draw out your hot water and put in cold keeping the head of your Limbeck still with cold water but see your fire be not two rash at the first but let your water come at leasure and take heed vnto your stilling that your water change not white for it is not so strong as the first draught is and when the water is distilled take a gallon glasse with a wide mouth and put therein a pottell of the best water and cleerest and put to it a pottell of Rosa-â—olis halfe a pound of Dates bruised and one once of graynes halfe a pound of Sugar halfe an ounce of seed-pearle beaten three leaues of fine gold stirre all these together well then stop your glasse and set it in the sunne the space of one or two moneths and then clarifie it and vse it at your discretion for a spoonefull or two at a time is sufficient and the vertues are infinite Fill a pot with red wine cleane and strong and put therein the pouders of camomyle gylly flowers ginger pellytory Nutmegg Gallengall Spicknard quenebits graines of pure long pepper blacke pepper commin fenell seede smalledge parsley Sage Rew
mint calamint and horshow of each of them a like quantity and beware they differ not the waight of a dram vnder or aboue then put all the pouders abouesaid into the wine and after put them into the distilling pot and distill it with a soft fyre looke that it bee well luted about with rye paste so that no fume or breath goe forth and looke that the fire be temperate also receiue the water out of the Lymbecke into a glassevyall This water is called the water of life it may be likned to Balme for it hath all the vertues and properties which Balme hath this water is cleere and lighter then rosewater for it will fleete aboue all liquors for if oyle be put aboue this water it sinketh to the bottome This water keepeth flesh fish both raw sodden in his own kinde state it is good against aches in the bones the poxe and such like neither can any thing kept in this water rot or putrifie it doth draw out the sweetnesse fauor and vertues of all manner of spices rootes and hearbes that are wet or layd therein it giues sweetnes to all manner of water that is myxt with it it is good for all manner of cold sicknesses and namely for the palsy or trembling Ioynts stretching of the sinews it is good against the cold gout and it maketh an old man seeme young vsing to drinke it fasting and lastly it fretteth away dead flesh in wounds and killeth the canker Take rosemary Time Issop sage fenell nip roots of elicompane of ech an handfull of marierum and penyroyall of ech halfe a handfull eight slippes of red mynt halfe a pound of Licoras halfe a pound of aniâ—eeds and two gallands of the best Ale that can be brewed wash all these hearbes cleane put into the Ale licoras aniseeds and hearbes into a cleane brasse pot and set your limbecke thereon and paste it round about that no ayre come out then distill the water with a gentle fire and keepe the lymbecke coole aboue not suffering it to runne too fast and take heede when your water changeth collour to put another glasse vnder and keepe the first water for it is most precious and the latter water keepe by it selfe and put it into your next pot and that shall make it much better Take of balme of rosemary Flowers tops and all of dried red rose leaues of penny-royall of each of these a handfull of Issop halfe a handfull one roote of elycompane the whitest that can be got three quarters of a pound of Licoras two ounces of Cinamond two drams of great mace two drams of gallendgall three drams of coliander seed three drammes of carraway seeds two or three Nutmegs cut in foure quarters an ounce of aniseeds a handfull of Borage you must chuse a faire sunny day to gather the hearbes in you must not wash them but cut them in sunder and not too small then lay all your hearbes in souse all night and a day with the spices grosly beaten or bruised then distill it in order aforesaid this was made for a learned Phisitians owne drinking Take a galland of Gascoin wine ginger gallengall nutmegs grains Cloues aniseeds fenell seedes carraway seeds of ech one dram theÌ„ take sage mints red-roses time pellitory Rose-mary wild time camomile and Lauender of ech a handfull then bray the spices smallâ— and the hearbs also put al 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 gallon 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 dropsy helps the stone the stinking breath and maketh one seem yong Take a pottell of the best Sacke halfe a pint of Rose-water a quarter half 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 attend it with cold wet cloathes â—o 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 comforteth the vitall spirits 1 Take Fennell Rew Veruine Endiue Betony Germander Redrose Capillus veneris of each an ounce stampe them and steepe 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 cleernes and purgeth all grosse humors 2 Take Salgemma a pound and lay it in a green docke leafe and lay it in the fier till it bee well rosted and waxe white and put it in a glasse against the aire a night and on the morrow it shal be 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 euils in the body 3 Take the roots of Fenell Parseley Endiue Betony 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 restraineth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parseley Achannes Veruine Carawaies and centuary of each ten drams beat 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 bodie 5 Take limmel of gold siluer lattin copper iron steele leade take lethurgy of gold siluer take callamint columbine steep al together the first day in the vrine of a man-childe that is between a day a night the second day in white wine the third day in the iuyce of fennel the fourth day in the whites of egges 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 sicknes from the eies and weares away the pearle pin and webbe it draweth againe into his owne kinde the eie-lids that haue been bleared 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 ohter most excellent vertues 6 Take the Gold-smiths stone and put it into the fier till it bee red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beat it small and clense it as cleane as you may and after set it in the sunne with the water of Fennell distilled and Veâ—uine 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 abyde it is fine and good then put it in the eie that runneth or annoynt 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 water of Callamynt is good for the stomacke The water of Planten is good for the fluxe and the hot dropsy Water of Fennell is good to make a fat body small and also for the eies Water of Violets 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 iaundyse and the stomacke Water of Borage is good for the stomacke and for the illica passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for the heary ago 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 it 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 haiâ—e and causeth more to growe also two ounces 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 motherâ— and it causeth womeÌ„ to be fruitful when one maketh a Bath of this decoction it is called the Bathe of life the same drunke comforteth the heart the brayne and the whole body and clenseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickly 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 termes in women The water of Sorrell drunke is good for al burning pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it â—laketh thirst it is also good for the yellow Iaundise being taken sixe or eight daies together it also expelleth heate from the liuer if it be drunke and a clothe wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is drie 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 stomacke of grosse humors and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraine medicine for the gout by bathing the diseased member much therein Now to conclude and knit vp this chapter it is meete that our huswife know that from the eight of the kallends of the moneth of aprill vnto the eight of the Callends of Iuly all manner of hearbes 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 Callends of Iuly vnto the eight of the Callends of October the stalks stems and hard braunches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the callends of October vnto the eight of the Callends 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 To make an excellent sweet water for perfume you shall take of Basill mints Mariorum Corne flagge roots Isop Sauory Sage Balme Lauender and Rosemary of each one a handfull of Cloues Cinamon and Nutmegges of each halfe an ounce then three or foure Pome-citrous cut into slices infuse all these into Damaske-rose water the space of three daies then distill it with a gentle fire of Charcole then when you haue put it into a very clean glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fine Lawne and then hang it within the water This being either burnt vpon a hot pan or else boiled in perfuming pannes with Cloues Bâ—y leaues and Lemmon pils will make the most delicatest perfume that may be without any offence and will last the longest of all oâ—her sweet perfumes as hath been found by experience To perfume gloues excellently take the oyle of sweet Almonds oyle of Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them altogether and grind them vpon a painters stone and then annoint the gloues therewith yet before you annoint them let them be dampishly moistned with Damaske Rose water To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues half peny-worths of each and take two spunges and warme one of them against the fire and rubbe your Ierkin therewith and when the oyle is dryed take the other spunge and dippe it in the oyle and rub your Ierkin therewith til it bee dry then lay on the perfume before prescribed for gloues To make very good washing balls take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them two powder 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 Muske balls take Nutmegs Mace Cloues Saffron and Cinamon of each the waight of jj d and beat to fine powder of Masticke the weight of two-pence halfe peny of Storax the weight of six-pence of Labdanum the weight ten-pence of Ambergreece the weight of sixe-pence and of Muske foure graines dissolue and worke all these in hard sweet sope till it come to a stiffe paste and then make balls thereof To make a good perfume to burne take Beniamin one ounce Storax Calamint two ounces of Masticke white Ambergreece of each one ounce Ireos Calamus aromaticus Cypesse wood of each halfe an ounce of Camphire one scruple Labdanum one ounce beate all these to powder then take of Sallow Charcole â—ixe ounces of liquid Storax two ounces beate them all with Aquauita and then shall you role them into long round roules To make Pomanders take two peniworth of Labdanum two peniworth of Storax liquid one peniworth of Calamus aromaticus as much Balme halfe a quarter of a pound of fine waxe of Cloues Mace two peny-worth of liquid Aloes three peniworth of Nutmegges eight peniworth and of Muske foure graines beat all these exceedingly together till they come to a perfect substance then mould it in any fashion you please and drie it To make excellent strong Vinegar you shall brew the strongest Ale that may be and hauing tunned it in a very strong vessell you shal set it either in your garden or some other safe place abroad where it may haue the whole summer daies sunne 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 drie Vinegar which you may carry in your pocket you â—hall take the blades of greene corne either Wheat or Rie and beat 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 Veriuice you shall gather your Crabbs as soone as the kernels turne blacke and hauing laid them a while in a heape to sweat together take them and picke them from stalkes blacks 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 presse and presse it while any moysture will drop forth hauing a cleane vessell vnderneath to receiue the liquor this done tun it vp into sweet Hogsheads and to euery Hogshead put halfe a dozen handfuls of Damaske Rose leaues and then bâ—â—ng 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 Take of Arras sixe ounces of Damaske rose-leaues as much of Margerom and sweete Basill of each an ounce of Cloues two ounces yellow Saunders two ounces of Citron pills seuen drams of Lignâ—m-aloes one ounce of Beniamine 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 Take of Arras foure ounces of Gallaminis one ounce of Ciris halfe an ounce of Rose leaues dried two handfuls of dried Marierom one handfull of spike one handfull Cloues one ounce of Beniamine Storaxe of each two ounces of white Saunders and yellow of each one ounce beate all these into a grosse powder then put to it Muske a dram of Ciuet halfe a dram and of Ambergreece halfe a dram then put then into a Taffata bag and vse it Take of Bay leaues one handfull of red Roses two handfuls of Damaske Roses three handfull of Lauender foure handfuls of Basill one handfuls Mariorum two handfulls of Camomile one handfull the young tops of sweete Bâ—iaâ— two handfulls of Mandelionâ—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 comes 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 to of Muske Take a quart of Malmsey lees or a quart of Malmsey simply one handfull of Margerome of Bassill as much of Lauender foure handfulls Bay leaues one good handfull Damask-Rose leaues foure handfuls and as many of red the pils of sixe Oranges or for want of them one handfull of the tender leaues of Walnut-trees of Beniamine halfe an ounce of Callamus Aramaticus as much of Camphyr foure 〈◊〉 of Cloues one ounce of Baldamum halfe an ounceâ— 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 of Rosemarie 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 quantitie will make three quarts of water Probatum Take and brew very strong Ale then take halfe a dozen gallons of the first running set it abroad to coole and when it is cold put Yest vnto it and head it very strongly then put it vp in a Firkin and distill it in the Sunne then take foure or fiue handfull of Beanes and parch them in a pan till they burstâ— then put them in as hot as you can into the firkin and stop it with a little clay about the bung-hole then take a handfull of cleane Riâ— leauen and put in the firkin then take a quantitie of Barberries and bruise and straine them into the firkin and a good handfull of salt and let them lie and worke in the Sun from May till August then hauing the full strength take Rose-leaues and clip the white ends off and let them drie in the Sunne then take Elder-flowers and picke them and dry them in the Sunne and when they are dry put them in bags and keepe them all the Winter then take a pottle-pot and draw forth a pottle out of the firkin 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 it in the Sunne where
as shee hath receiued it shee shall open and with a paire of sheeres the fleece lying as it were whole before her shee shall cut away all the course lockes pitch brands tarr'd lockes and other feltrings and lay them by themselues for course Couerlids or the like then the rest so cleansed shee shall breake into peeces and tose it euery locke by locke that is with her hands open and so diuide the wooll so as not any part thereof may be feltred or close together but all open and loose then so much of the wooll as shee intends to spinne white shee shall put by it selfe and the rest which she intends to put into colours she shall waigh vp and diuide into seuerall quantities according to the proportion of the webbe which shee intends to make and put euery one of them into particular bagges made of netting with talies or little peeces of wood fixed vnto them with priuy markes thereon both for the waight the colour and the knowledge of the same wooll when the first colour is altred this done she shall if she please send them vnto the Dyers to bee dyed after her own fancy yet for as much as I would not haue our English Hous-wife ignorant in any thing meete for her knowledge I will shew her heere before I proceede any further how shee shall dye her wooll her selfe into any colour meete for her vse First then to dye wooll blacke you shall take two pound of galles and bruise them then take halfe so much of the best greene coperas and boile them both together in two gallons of running water then shall you put your wool therein and boile it so done take it foorth and drie it If you will dye your wooll of a bright haire colour first boile your wooll in Allum and water then take it foorth and when it is cold take Chamber-lie and Chimnie soote and mixing them together well boile your wooll againe therein and stirre it exceeding well about then take it foorth and lay it where it may conueniently drie If you would dye your wooll into a perfect redde colour set on a panne full of water when it is hot put in a pecke of wheate branne and let it boile a little then put it into a tubbe and put twice as much cold water vnto it and let it stand vntill it bee a weeke old hauing done so then shall you put to tenne 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 boile the space of an houre Then take it out againe and then set on more bran 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 pan againe with faire water and then take a pound of Saradine bucke and put it therein and let it boile the space of an egge seething then put in the wooll and stirre it three or foure times about and open it well To die wooll blew take good stoore of old Chamber lie and set it on the fire then take halfe a pound of blew Neale and beate it small in a Morter and then put it into the Lie and when it seethes put in your wooll To die wooll of a puke colour take Galles and beate them very small in a Morter put them into faire seething water and boile your wooll or your cloth therein and boile them the space of halfe an houre then take them vp and put in your Copperas into the same liquor then put in your wooll againe and doing thus once or twice it will be sufficient If you will die your wooll of a finder colour you shall put your red wooll into your puke liquour and then it will failelesse be of a sinder colour If you will die your wooll either green or yellow then boile your Woodward in faire water then put in your wooll or cloth and that wooll which you put in white will be yellow and that wooll which you put in blew will be green and all this with one liquor prouided that each be first boiled in Allom. When you haue thus dyed your worke into those seuerall colours meet 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 toasing was to make it receiue the colour or die this second is to receiue the oile and make it fit for spinning which assoone as you haue done you shall mixe your colours together wherein you are to note that the best medley is that which is compounded of two colours only as a light colour and a darke for to haue more is but confusion and breeds no pleasure but distraction to the fight therefore for the proportion of your mixtures you shall euer take two parts of the darker colour and but a third part of the light As for example your web containes twelue pound and the colours are red and greene to you shall then toke eight pound of the greene wooll and but foure pound of the red and so of any other colours where there is difference of brightnes 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 one darke As thus you will haue Crimson yellow and puke you shall take of the Crimson and yellow of each two pound and of the puke eight pound for this is two light colours to one darke but if you will take a puke a greene and an orenge tawny wich is too darke and one light then you shall take of the puke and greene and the orenge tawny of each a like quantity that is to say of either foure pounds when you haue equally diuided your proportions then you shall spread vpon the ground a sheete and vpon the same first lay a thinne layre or bed of your darker colour all of one euen thicknesse then vpon the same layre lay another much thinner of the brighter quantity being so neere as you can guesse it hardly half so much as the darker then couer it ouer with another layre of the sad colour or colours againe then vppon it another of the bright againe And thus lay layre vpon layre till all your wooll be spread then beginning at one end role vp round and hard together the whole bed of wooll and then causing one to kneele hard vpon the roule that it may not stirre nor open with your hands toase and pull out all the wooll in small pieces And then taking a paire of stocke Cards sharpe and large and bound fast to a forme or such like thing and on the
rauelling you shal as you reele it with a Ley band of a big twist diuide the slipping or skeane into diuers Leyes allowing to euery Ley 80. threads and 20. Laies to euery slipping the yarne being very fine otherwise lesse of both kinds but if you spinne by the Ley as at a ob a Ley or so then the ancient custome hath been to allow to a reele which was 8. yards all aboue 160. threads to euery Ley and 25 Leyes and sometimes 30 Leyes to a slipping which will ordinarily amount to a pound or there abouts and so by that you may proportion foorth the price for any manner of spinning whatsoeuer for if the best thus then the 2. so much bated and so accordingly the worst After thus your yarne is spunne and reeld being in the slipping you shall scowre itâ— Therefore first to fetch out the spottes you shall lay it in luke waâ—me water and let it lie so three or foure daies 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 clothâ— which done take a bucking tub 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 bignes 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 al night the next morning you shall set a kettle of cleane water on the fire and when it is warme you shall pull out the spigget of the bucking tubbe and let the water 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 wasteth so you shal fill it vp againe with the lie which commeth from the bucking tubbe euer obseruing to make the lie hotter and hotter till it seeth and then when it so seetheth you shall as before apply it with boiling lie at least foure houres together which is called the driuing of a Buck of yarne All which being done you shall take off the Bucking-cloth and then putting the yarne with the lie ashes into large tubbes or boales with your hands as hot as you can suffer it to posse and labor 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 aire all day and at night take the slippings downe and lay them in water all night then the next daie hang them vp again and if any part of them drie then cast water vpon them obseruing euer to turne that side outmost which whiteth slowest and thus doe at least seuen daies together then put all the yarne againe into a bucking tub 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 half a daie or more then take it foorth 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 drie it vp other waies there are of scouring and whiting of yarne as steeping it in branne and warme water and then boiling it with Ozier sticks wheat-straw water and ashes and then possing rinsing and bleaching it vpon hedges or bushes but it is a foule and vncertaine waie and I would not wish any good House-wife to vse it After your yarne is scoured and whited you shall then winde it vp into round bals of a reasonable bignesse rather without bottomes 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 After your yarne is wound and waighed you shall carry it to the Weauers and warpe it as was before shewed for wollen cloth knowing this that if your Weauer bee honest and skilfull hee will make you good and perfect cloth of euen and euen that is iust the same waight in weft that then was in wrap as for the action of weauing it selfe it is the worke-mans occupation and therefore to him I referre it 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 also 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 breadth and as fast as it dries water it againe but take heed you wet it not too much for feare you milde or rot it neither cast water vpon it till you see it in manner drie and be sure weekely to turne it first on one side then on the other and at the end of the first weeke you shall buck it as before in Lie and Ashes againe then rinse it spread it and water it as before then if you see it whites apace you need not to giue it any more bucks with the ashes and the cloth mixt together but then a couple of cleane bucks as was before shewed in the yarne the next fortnight following and then being whitened enough drie vp the cloath and vse it as occasion shall require the best season for the same whitening being in Aprill and May. Now the course and worst huswifes scoure and white their cloath with water and branne and buck 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 Wool Hempe Flax and Cloth of each seuerall substance CHAP. IIII. Of Dairies Butter Cheese and the necessarie things belonging to that Office THere followeth now in his place after these knowledges alreadie 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 and breed that our English houswife can possibly attain vnto as of big bone
that your Perry is made of Peares only and your Cider of Apples and for the manner of making thereof it is done after one fashion that is to say after your Peares or Apples are well pickt from stalkes rottennesse and all manner of other filth you shall put them in the presse mill which is made with a mil-stone running round in a circle vnder which you shall crush your Peares or Apples and then straining them through a bagge of haire-cloth tunne vp the same after it hath beene a littlr setled into Hogs-heads Barrels and other close vessels Now after you haue prest all you shall saue that which is within the haire cloth bagge and putting it into seueral vessels put a pretty quantity of water thereunto and after it hath stood a day or two and hath beene well stirred together presse it ouer also againe for this will make a small perry or cider and must be spent first Now of your best sider that which you make of your summer or sweet fruite you shall call summer or sweet cider or perrie and that you shall spend first also and that which you make of the winter and hard fruite you shall call winter and sowre cider or perry and that you may spend last for it willen dure the longest Thus after our English Huswife is experienc't in the brewing of these seuerall drinkes she shall then looke into her Bake-house and to the baking of all sorts of bread either for Masters Seruants or Hinds and to be ordering and compounding of the meale for each seuerall vse To speake then first of meales for bread they are either simple or compound simple as Wheate and Rie or compound as Rie and Wheate mixt together or Rie Wheate and Barley mixt together and of these the oldest meale is euer the best and yeeldeth most so it be sweet and vntainted for the preseruation wherof it is meet that you clense your meale well from the branne and then keepe it in sweet vessels Now for the baking of bread of your simple meales your best and principall bread is manchet which you shal bake in this manner first your meale being ground vpon the black stones if it be possible which make the whitest flower and boulted through the finest boulting cloth you shall put it into a clean Kimnel and opening the flower hollow in the midst put into it of the best Ale-barme the quantity of three pints to a bushell of meale with som salt to season it with then put in your liquor reasonable warme and kneade it very well together with both your hands and through the brake or for want thereof fold it in a cloth and with your feete tread it a good space together then letting it lie an howre or thereabouts to swell take it foorth and mold it into manchets round and flat scotch about the wast to giue it leaue to rise and prick it with your knife in the top and so put it into the Ouen and bake it with a gentle heate To bake the best cheate bread which is also simply of wheate onely you shall after your meale is drest and boulted through a more course boulter then was vsed for your manchets and put also into a clean tub trough or kimnel take a sowre leauen that is a peece of such like leauen saued from a former batch and well fild with salt and so laid vp to sower and this sower leauen you shall breake in small peeces into warme water and then straine it which done make a deepe hollow hole as was before said in the midst of your flower and therein power your strained liquor then with your hand mixe some part of the flower therewith till the liquor be as thicke as pancake batter then couer it all ouer with meale and so let it lie all that night the next morning stirre it and all the rest of the meale wel together and with a little more warme water barme and salt to season it with bring it to a perfect leauen stiffe and firme then knead it breake it and tread it as was beforesaid in the manchets and so mould it vp in reasonable bigge loaues and then bake it with an indifferent good heat and thus according to these two examples before shewed you may bake any bread leauend or vnleauend whatsoeuer whether it be simple corne as Wheate or Rie of it selfe or compound graine as wheat and rie or wheat and barley or rie and barley or any other mixt white corne only because Rie is a little stronger graine then wheate it shall be good for you to put your water a little hotter then you did to your wheate For your browne bread or bread for your hinde-seruants which is the coursest bread for mans vse you shall take of barly two bushels of pease two pecks of wheat or Rie a pecke a peck of malt these you shall grind altogether and dresse it through a meale siue the putting it into a sower trough set liquor on the fire and when it boils let one put on the water and another with a mash-rudder stir some of the flower with it after it hath been seasoned with salt and so let it be till the next day and then putting to the rest of the flower worke it vp into stiffe leauen then mould it and bake it into great loaues with a very strong heate now if your trough be not sower enough to sower your leauen then you shall either let it lie longer in the trough or else take the helpe of a sower leauen with your boiling water for you must vnderstand that the hotter your liquor is the lesse will the smell or ranknesse of the pease be receiued And thus much for the baking of any kinde of bread which our English Huf-wife shall haue occasion to vse for the maintenance of her family As for the generall obseruations to be respected in the Brew-house or Bake-house they be these first that your Brewhouse be seated in so conuenient a part of the house that the smoke may not annoie your other more priuate roomes then that your furnace bee made close and hollow for sauing fewell and with a vent for the passage of smoake least it taint your liquor then that you preferre a copper before a lead next that your Mash-fat be euer neerest to your leade your cooler neerest your Mash-fat and your Guilfat vnder your cooler adioining to them all seueral cleane tubs to receiue your worts liquors then in your Bake-house you shall haue a faire boulting house with large Pipes to boult meale in faire troughes to laie leauen in and sweet safes to receiue your branne you shall haue boulters searses raunges and meale siues of all sorts both fine course you shall haue faire tables to mould on large ouens to bake in the soales thereof rather of one or two intire stones then of many bricks and the mouth made narrow square and easie to be close couered as
vnreasonable high whereby the cloth may weare rough nor too low lest it appeare thread bare ere it come out of the hands of the Tailor These things forewarnd and performed the cloth is then to bee vsed at your pleasure The next thing to this which our English Hous-wife must be skilfull in the making of all sorts of linnen cloth whether it bee of hemp or flaxe for from those two only is the most principall cloth deriued and made both in this and in other nations And first touching the soile fittest to sow hempe vpon it must be a rich mingle earth of clay and sand or clay and grauell well tempered and of these the best serueth best for the purpose for the simple clay or the simple sand are nothing so good for the first is too tough too rich too heauy bringeth foorth al bun no rinde the other is too barren too hot too light bringeth forth such slender withered increase that it is nothing neere worth the labor briefly then the best earth is the best mixt ground which Husband-men cal the red hazel ground being wel ordered manured and of this earth a principall place to sow hempe on is in old stackeyards or other places kept in the winter time for the laire of sheep or cattell when your ground is either scarse or formerly not imploid to that purpose but if it be where the ground is plenty and only vsed thereunto as in Holland in Lincolneshire the I le of Apham and such like places then the custome of the country will make you expert enough therein there bee some that will preserue the ends of their corne lands which but vpon grasse for to sow hempe or flax thereon and for that purpose will manure it well with sheepe for whereas corne which butteth on grasse hads where cattel are teathered is commonly destroied and no profit issuing from a good part thereof by this meanes that wich is sowen will bee more lafe and plentifull and that which was destroied will beare a commodity of better valew Now for the tillage or ordering of the ground where you sow hempe or flaxe it would in al points be like vnto that where you sow barlie or at the least as often broke vp as you doe when you sow fallow wheat which is thrice at least except it bee some very mellow and ripe mould as stackyards and vsuall hempelands be and then twice breaking vp is sufficient that is to say about the latter end of February and the latter end of Aprill at which time you shall sow it and herein is to bee noted that you must sow it reasonable thicke with good sound and perfect seed of which the smoothest roundest and brightest with least dust in is the bestâ— you must not lay it too deepe in the Earth but you must couer it close light and with so fine a mould as you can possible breake with your Harrowes clotting-beetles or sleighting then till you see it appeare aboue the earth you must haue it exceedingly carefully tended especially an houre or two before Sun rise and as much before it set from birds and other vermine which wil otherwise picke the seed out of the earth and so deceiue you of your profit Now for the weeding of hempe you may saue the labour because it is naturally of it selfe swift of growth rough and venemous to any thing that growes vnder it and will sooner of its own accord destroy those vnwholsome weeds then by your labour But for your Flaxe or line which is a great deale more tender and of harder encrease you shall as occasion serueth weed it and trimme it especially if the weeds ouer grow it but not otherwise for if it once get aboue the weeds then it will saue it selfe Touching the pulling of Hempe or Flaxe which is the manner of gathering of the same you shall vnderstand that it must bee pulled vp by the rootes and not cut as Corne is either with sithe or hooke and the best time for the pulling of the same is when you see the leaues fall downeward or turne yellow at the tops for then it is full ripe and this for the most part will be in Iuly and about Mary Maudlins day I speake now touching the pulling of hemp for cloth but if you intend to saue any for seed then you shall haue the principall bunnes and let them stand till it be the latter end of August or sometimes till mid September following and then seeing the seed turned browne and hard you may gather it for if it stand longer it will shed suddenly as for flax which ripeneth a little after the hempe you shall pull it as soone as you see the seed turne browne and bend the head to the earth-ward for it will afterward ripen of it selfe as the bunne drieth Now for the ripening and seasoning of Hempe or Flaxe you shall so soone as you haue pulled it lay it all along flat and thinne vpon the ground for a night and a day at the most and no more and then as Hous-wifes call it tie it vp in baites and reare them vpright till you can conueniently carry it to the water which would be done as speedily as may bee Now there be some which ripen their Hempe and Flaxe vpon the ground where it grew by letting it lie thereon to receiue dewes and raine and the moistnesse of the earth till it bee ripe but this is a vile and naughty way of ripening it making the Hempe or Flaxe blacke rough and often rotten therefore I would wish none to vse it but such as necessity compelleth therunto and then to be carefull to the often turning thereof for it is the ground onely which rots it Now for the watring of the Hempe or Faxe the best water is the running streame and the worst the standing pit yet because Hempe is a poisonous thing and infecteth the water and destroyeth all kinde of Fish it is more fit to employ such pits and ditches as are least subiect to annoiance except you liue neere some great broad and swift streame and then in the shallow parts thereof you may water without danger touching the manner of the watering thereof you shall according to the quantity knocke fowre or six strong stakes into the bottome of the water and set them square-wise then lay your round baits or bundles of Hempe downe vnder the water the thick end of one bundle one way and the thick ends of another bundle another way and so lay baite vpon baite till you haue laid in all and that the water couereth them all ouer then you shall take ouer-lyers of wood and binding them ouerthwart to the stakes keepe the Hempe downe close and especially at the foure corners then take great stones grauell and other heauy rubbish and lay it betweene and ouer the ouer-lyers and so couer the Hempe close that it may by no meanes stirre and so let
it continue in the water foure daies and nights if it be in a running water but if it be in a standing water then longer and then take out one of the vppermost baits and wash it and if in the washing you see the leafe come of then you may be assured the hemp is watred enough as for flax les time will serue it and it will shed the leafe in three nights When your Hemp or Flaxe is thus watred enough you shall take off the grauell stones ouer-lyers of wood and vnloosing it from the stakes take and wash out euery baite or bundle seuerall by it selfe and rub it exceeding cleane leauing not a leafe vpon it nor any filth within it then set it vpon the drie earth vpright that the water may drop from it which done load it vp carry it home and in some open Close or peece of ground reare it vpright either against hedges pales walls backsides of houses or such like where it may haue the full strength or reflection of the sun and being thoroughly dried then house it yet there be some Hous-wiues which as soon as their Hempe comes from the water will not reare it vpright but lay it vpon the ground flat thin for the space of a fortnight turning it at the end of euery two daies first on the one side then on the other then after reare it vpright drie it so house it and this hous-wifery is good orderly Now although I haue hitherto ioyned Hempe and Flaxe together yet you shal vnderstād that there are some particular differences betweene them for whereas your Hemp may within a night or two after the pulling be caried to the water your flaxe may not but must be reared vp and dried and withered a week or more to ripen the seed which done you must take ripple combs and ripple your flaxe ouer which is the beating or breaking off from the stalks the round bels or bobs which containe the seed which you must preserue in some drie vessell or place till the spring of the yeere and then beate it or thresh it for your vse and when your Flaxe or line is ripled then you must send it to the water as aforesaid After your Hempe or Flaxe hath been watered dried housed you may then at your pleasure breake it which is in a brake of wood whose proportiō is so ordinary that euery one almost knowes them breake and beate out the drie bun or kexe of the Hempe and Flaxe from the rinde which couers it and when you brake either you shall do it as neer as you can on a faire drie sun-shine day obseruing to set foorth your hemp and Flaxe and spread it thin before the sun that it may be as drie as tinder before it come to the brake for if either in the lying close together it shall giue againe or sweat or through the moistnesse of the ayre or place where it lies receiues any dampishnesse you must necessarily see it dried sufficiently againe or else it will neuer brake well nor the bun breake and part from the rinde in order as it should therfore if the weather be not seasonable and your need much to vse your hempe or flaxe you shall then spread it vpon your kilne and making a soft fire vnder it drie it vpon the same and then brake it yet for as much as this is oft-times dangerous much hurt hath bin receiued thereby through casualty of fire I would wish you to stick foure stakes in the earth at least fiue foote aboue ground and laying ouer them small our-layers of wood and open fleaks or hurdles vpon the same spread your Hempe and also reare some round about it all but at one open side then with straw small shauing or other light drie wood make a soft fire vnder the same and so drie it and brake it and this is without all danger or mistrust of euill and as you brake it you shall open and looke into it euer beginning to brake the roote ends first and when you see the bun is sufficiently crusht falne away or at the most hangeth but in very small shiuers within the Hempe or Flaxe then you shall say it is brak't enough and then tearming that which you called a baite or bundle before now a strike you shall lay them together and so house them keeping in your memorie either by score or writing how many strikes of Hempe and how many strikes of flaxe you brake vp euery day Now that your Hempe or Flaxe may brake so much the better you must haue for each seuerall sort two seuerall brakes which is an open and wide toothed or nicktbrake and a close and straight toothed brake the first being to crush the bun and the latter to beate it forth Now for Flax you must take first that which is the straitest for the Hempe and then after one of purpose much straighter and sharper for the bunne of it being more small tough and thinne must necessarily be broken into much lesse peeces After your Hempe and Flaxe is brak't you shall then swingle it which is vpon a swingle tree block made of an halfe inch boord about fowre foote aboue ground and set vpon a strong foot or stocke that will not easily moue and stirre as you may see in any Hous-wiues house whatsoeuer better then my words can expresse and with a peece of wood called the swingle tree dagger and made in the shape and proportion of an old dagger with a reasonable blunt edge you shall beate out all the loose buns and shiuers that hang in the Hempe or Flaxe opening and turning it from one end to the other till you haue left no bunne or shiuer to be perceiued therein and then strike a twist and fould in the midst which is euer the thickest part of the strike lay them by till you haue swingled all the generall profit whereof is not onely the beating out of the hard bunne but also an opening and softning of the teare whereby it is prepared and made ready for the maker Now after you haue swingled your Hempe and Flaxe ouer once you shall take and shake vp the refuse stuffe which you beate from the same seuerally and not only it but the tops and knots and halfe brak't buns which fall from the brake also and drying them againe cause them to bee very well thresht with flayles and then mixing them with the refuse which fell from the swingle tree dresse them all well with threshing and shaking till the buns be cleane driuen out of them and then lay them in some safe drie place till occasion of vse these are called swingle tree hurds and that which comes from the hemp will make window-cloth and such like course stuffe and that which comes from the flax being a little towed again in a paire af wooll cards will make a course hardingl But to proceed forward in the making of
as moysture rots and corrupts it so heate takes away and decayeth the substance Bricke because it is laid with Lime is altogether vnholsome for the Lime being apt at change of weather to sweat moystneth the graine and so tainteth it and in the driest seasons with the sharpe hot taste doth fully as much offend it those which are made of Stone are much more noysome both in respect of the reasons before rehearsed as also in that all Stone of it selfe will sweate and so more and more corrupteth the Graine which is harboured in it Lime and Haire being of the same nature carrieth the same offences and is in the like sort to be eschewed Now for Mud Clay or Loame in as much as they must necessarily be mixed with wood because otherwise of themselues they cannot knit or bind together and besides that the clay or loame must bee mixt either with chopt-hay chopt-straw or chopt-litter they are as great breeders of wormes vermin as wood is nor are they defences against Mice but easie to be wrought through and so very vnprofitable for any husband or huswife to vse Besides they are much too hot and being either in a close house neere the kilne or the back or face of any other Chimney they drie the Corne too sore and make it dwindle and wither so that it neither filleth the bushell nor inricheth the liquor but turnes to losse euery way The best Garner then that can be made both for safetie and profit is to be made either of broken tile-shread or broken bricks cunningly and euen laid and bound together with Plaster of Parris or our ordinarie English Plaster or burnt Alablaster and then couered all ouer both within and without in the bottome and on euery side at least three fingers thicke with the same Plaster so as no bricke or tile-shread may by any meanes bee seene or come neere to touch the Corne and these Garners you may make as bigge or as little as you please according to the frame of your house or places of most conuenience for the purpose which indeed would euer bee as neere the Kilne as may be that the ayre of the fire in the dayes of drying may come vnto the same of else neere the backs or sides of Chimneis where the ayre thereof may correct the extreame coldnesse of the plâ—ster which of all things that are bred in the earth is the coldest thing that may be and yet most drie and not apt to sweate or take moysture but by some violent extremity neither wil any worme or vermine come neere it because the great coldnesse thereof is a mortall enemie to their natures and so the safest and longest these Garners of Plaster keepe all kind of Graine and Pulse in the best perfection After these Garners Hutches or large Keepes for Corne are perfitted and made and fitly adioyned to the Kilne the next thing that our Maulster hath too looke vnto is the framing of the Fat 's or Cesterns in which the Corne is to bee steeped and they are of two sorts that is either of Coopers worke being great Fat 's of wood or else of Masons worke being Cesternes made of stone but the Cesterne of stone is much the better for besides that these great Fat 's of wood are very chargeable and costly as a Fat to containe foure quarters of graine which is but two and thirtie bushels cannot bee afforded vnder twenty shillings so likewise they are very casuall and apt to mischance and spilling for besides their ordinarie wearing if in the heate of Summer they be neuer so little neglected without water and suffered to ouer-drie it is ten to one but in the Winter they will bee ready to fall in peeces and if they be kept moyst yet if the water be not oft shifted and preserued sweet the Fat will soone taint and being once growne faultie it is not onely irrecouerable but also whatsoeuer commeth to be steeped in it after will be sure to haue the same sauour besides the wearing and breaking of Garthes and Pluggs the binding clensing sweetning and a whole world of other troubles and charges doe so daily attend them that the benefit is a great deale short of the incumbrance whereas the Gesterne is euer ready and vsefull without any vexation at all and being once wel and sufficiently made will not neede trouble or reparation more then ordinary washing scarse in an hundred yeeres Now the best way of making these Mault-cesterns is to make the bottomes and sides of good tile-shreads fixed together with the best Lime and Sand and the bottome shall bee raised at least a foote and a halfe higher then the ground and at one corner in the bottome a fine artificiall round hole must be made which being outwardly stopt the Maultster may through it draine the Cesterne drie when shee pleaseth and the bottome must bee so artificially leueld and contriued that the water may haue a true descent to that hole not any remaine behind when it is opened Now when the modell is thus made of tile-shread which you may doe great or little at your pleasure then with Lime Haire and Beasts-blood mixed together you shall couer the bottome at least two inches thick laying leuell and plaine as is before shewed which done you shall also couer all the sides and top both within and without with the same matter at least a good fingers thicknesse and the maine wall of the whole Cesterne shall bee a full foot in thicknes as well for strength and durablesse as other priuate reasons for the holding the graine and water whose poyze and weight might otherwise indanger a weaker substance And thus much concerning the Malt-house and those seuerall accommodations which doe belong vnto the same I will now speake a little in generall as touching the Art skill and knowledge of Malt making which I haue referred to the conclusion of this Chapter because whosoeuer is ignorant in any of the things before spoken of cannot by any meanes euer attaine to the perfection of most true and most thriftie Malt-making To begin then with this Art of making or as some terme it melting of Malt you shall first hauing proportioned the quantitie you meane to steepe which should euer be answerable to the continent of your Cesterne and your Cesterne to your flowres let it either run downe from your vpper Garner into the Cesterne or otherwise be carried into your Cesterne as you shall please or your occasions desire and this Barley would by all meanes be very cleane and neatly drest then when your Cesterne is filled you shall from your Pumpe or Well conuey the water into the Cesterne till all the Corne be drencht and that the water floate aboue it if there be any Corne that will not sinke you shall with your hand stirre it about and wet it and so let it rest and couer the Cesterne and thus for the space of three nights you shall let the
corne steepe in the water After the third night is expired the next morning you shall come to the Cesterne and plucke out the plug or bung-sticke which stoppeth the hole in the bottome of the Cesterne and so draine the water cleane from the Corne and this water you shall by all meanes saue for much light Corne and others will come forth with this draine-water which is very good Swines meate and may not be lost by any good huswife Then hauing drained it you shall let the Cesterne drop all that day and in the euening with your shouell you shall empty the Corne from the Cesterne vnto the Malt-flowre and when all is out and the Cesterne clensed you shall lay all the wet corne on a great heape round or long and flat on the top and the thicknesse of this heape shall be answerable to the season of the yeere for if the weather bee extreame cold then the heape shall be made very thicke as three or foure foote or more according to the quantitie of the graine but if the weather be temperate and warme then shall the heape be made thinner as two foote a foote and a halfe or one foote according to the quantitie of the graine And this heape is called of Malsters a Couch or Bed of raw Malt. In this couch you shall let the Corne lie three nights more without stirring and after the expiration of the three nights you shall looke vpon it and if you find that it beginneth but to sprout which is called coming of Malt though it bee neuer so little as but the verie white end of the sproute peeping out so it be in the outward part of the heape or Couch you shall then breake open the Couch and in the middest where the Corne lay neerest you shall find the sprout or Come of a greater largenesse then with your shouell you shall turne all the outward part of the couch inward and the inward outward and make it at least three or foure times as big as it was at the first and so let it lie all that day and night and the next day you shall with your shouell turne the whole heape ouer againe increasing the largenes and making it of one indifferent thicknesse ouer all the flowre that is to say not aboue a handfull thicke at the most not failing after for the space of fourteene dayes which doth make vp full in all three weeks to turn it all ouer twice or thrice a day according to the season of the weather for if it be warme the malt must be turnd oftner if coose then it may lie closser thicker and longer together and when the three weeks is fully accomplisht then you shall hauing bedded your kilne and spread a cleane harie-cloth thereon lay the malt as thinne as may be as about three fingres thicknes vpon the hariecloth and so drie it with a gentle and soft fire euer and anon turning the mault as it drieth on the kilne ouer and ouer with your hand till you find it sufficiently well dryed which you shall know both by the taâ—t when you bite it in your mouth also by the falling off of the come or sprout when it is throughly dried Now assoone as you see the come beginne to shed you shall in the turning of the mault rub it well betweene your hands and scower it to make the come fall away then finding it all sufficiently dried first put out your fire then let the malt coole vpon the kilne for foure or fiue houres and after raising vp the foure corners of the haire-cloth and gathering the mault together on a heape empty it with the come and all into your garners and there let it lie if you haue not present occasion to vse it for a moneth or two or three to ripen but no longer for as the Come or dust of the kilne for such a space melloweth and ripeneth the Malt making it better both for sale or expence so to lie too long in it doth ingender Weeuell Wormes and Vermine which doe destroy the Graine Now for the dressing and clensing of Malt at such time as it is either to be spent in the house or sold in the Market you shall first winnow it with a good wind either from the ayre or from the Fan and before the winnowing you shall rub it exceeding well betweene your hands to get the Come or sproutings cleane away for the beautie and goodnesse of Malt is when it is most smug cleane bright and likest to Barley in the view for then there is least waste and greatest profit for Come and dust drinketh vp the liquor and giues an ill taste to the drinke After it is well rubd and winnowed you shall then ree it ouer in a fine siue and if any of the Malt be vnclensed then rub it againe in the fiue till all bee pure and the rubbings will arise on the top of the siue which you may cast off at pleasure and both those rubbings from the siue and the Chaffe and dust which commeth from the winnowings should be safe kept for they are very good Swines meate and feede well mixt either with whay or swillings and thus after the Malt is red you shall either stacke it vp for especiall vse or put it into a well clensed Garner where it may lie till there be occasion for expence Now there be certaine obseruations in the making of Malt which I may by no meanes omit for though diuers opinions doe diuersly argue them yet as neere as I can I will reconcile them to that truth which is most consonant to reason and the rule of honestie and equalitie First there is a difference in mens opinions as touching the constant time for the mellowing and making of the Malt that is from the first steeping to the time of drying for some will allow both Fat and Flowre hardly a fortnight some a fortnight and two or three dayes and doe giue this reason first they say it makes the Corne looke whiter and brighter and doth not get so much the fullying and foulenesse of the flower as that which lieth three weekes which makes it a great deale more beautifull and so more sallable next it doth not come or shoote out so much sprout as that which lieth a longer time and so preserueth more heart in the graine makes it bould and fuller and so consequently more full of substance and able to make more of a little then the other much of more and these reasons are good in shew but not in substantiall truth for although I confesse that Corne which lieth least time of the flowre must be the whitest and brightest yet that which wanteth any of the due time can neither ripen mellow nor come to true perfection and lesse then three weekes cannot ripen Barley for looke what time in hath to swell and sprout it must haue full that time to flourish and as much time to decay now in lesse then a