it and if the Wound bleed wipe it and make it clean washing it with White-wine or water then lay the said juice upon the wound and the herb whereof you take the juice upon it then make your band and let it abide on a whole day and you shall see a wonderful effect A Bag to smell unto for Melancholy or to cause one to sleep Take dry Rose leaves keep them close in a glass which will keep them sweet then take powder of Mints powder of Cloves in a gross powder and put the same to the Rose leaves then put all these together in a bag and take that to bed with you and it will cause you to sleep and it is good to smell unto at other times For spitting of Blood. Take the juice of Bettony tempered with Goats Milk and drink thereof three or four mornings together An Ointment for all sores cuts swellings and heat Take a good quantity of Smallage and Mallows and put thereto 2 pounds of Bores grease 1 pound of Butter and Oyl of Neats foot a quantity stamp them well together then fry them and strain them into an earthen pot and keep it for your use Salve for a new Hurt Take the whitest Virgins wax you can get and melt it in a pan then put in a quantity of Butter and Honey and seeth them together then strain them into a dish of fair water and work it in your hands and make it in a round Ball and so keep it and when you will use it work some of it between your hands and strike it upon a cloth and lay it upon the sore and it will draw and heal it Against the biting of a mad Dog and the rage or madness that followeth a man after he is bitten Take the blossoms or flowers of wild Thistles dried in the shade and beaten to powder give him to drink of that powder in White-wine half a Walnut shell full and in thrice taking it he shall be healed Against the grief in the Lungs and spitting of blood Take the Herb called of the Apothecary Vngula Caballina in English Colts foot incorporated well with the lard of a Hog chopped and a new laid Egg boyl it together in a pan and give it to the patient to eat doing this nine mornings you shall see a marvellous thing this is also good to make a man fat Against spitting of Blood by reason of some vein broken in the breast Take Mice dung beaten into powder as much as will lie upon a groat and put it in a half a glassful of the juice of Plantane with a little sugar and so give the patient to drink thereof in the morning before breakfast and at nighâ— before he go to bed continuinâ— the same it will make him wholâ— and sound For to cleanse the Head. Take Pellitory of Spain and chew the roots three days a good quantity and it will purge the head and do away the Ach and fasten the teeth in the gums A good remedy against the Pleurisie Open a white loaf in the middle new baked and spread it will with Treacle on both the halfs on the crum side and heat it at the fire then lay one of the halfs on the place of the disease and the other half on the other side of the body directly against it and so bind them that they loose not nor stir leaving them so a day and a night or until the Imposthume break which I have sometimes seen in two hours or less then take away the bread and immediately the Patient will begin to spit and void the putrefaction of the Imposthume and after he hath slept a â—ittle you shall give him meat and with the help of God he shall shortly heal For a Pin or Web in the Eye Take two or three Lice out of ones head and put them alive into the eye that is grieved and so close it up and most assuredly the Lice will suck out the Web in the eye and will cure it and come forth without any hurt A Remedy to be used in a fit of the Stone when the water stops Take the fresh shells of Snails the newest will look of a reddish colour and are best take out the Snails and dry the shells with a moderate heat in an oven after the bread is drawn likewise take Bees and dry them so and beat them severally into powder then take twice so much of the Bees powder as the Snails and mix them well together keep it close covered in a glass and when you use it take as much of this powder as will lie upon a six-pence and put into a quarter of a pint of the distilled water of Bean flowers and drink it fasting or upon an empty stomach and eat nor drink nothing for 2 or 3 hours after This is good to cause the party to make urine bring away the gravel or stone that causeth the stopping hath done very much good A Syrrup for the pain in the Stomach Take 2 good handfuls of young Rue boyl it in a quart of good White-wine Vinegar till it be half consumed so soon as it is through cold strain it and put to every pint of the liquor a pound and a quarter of loaf-sugar and boil it till it come to a Syrrup when you use it take a good spoonful of this in the morning fasting and eat nor drink nothing for 2 or 3 hours after It is good for pain in the stomach that proceeds of windy vapours and is excellent good for the Lungs and obstructions of the Breast Receipts for bruises approved by the Lady of Arundel Take black Jet beat it to powder and let the Patient drink it every morning in beer till it be well Another for the same Take the sprigs of Oak trees and put them in paper roast them and break them and drink as much of the powder as will lie upon a six-pence every morning untill the Patient be well To cause easie labour Take 10 or 12 days before her looking 6 ounces of brown sugar-candy beaten to powder a quarter of a pound of Raisins of the Sun stoned 2 ounces of Dates unstoned sliced half an ounce of Annise seeds bruised a quarter of an ounce of Cowslip flowers one dram of Rosemary flowers put them in a fine lawn bag with a flint stone that it may sink into a pottle of White-wine let it steep 24 hours and after take of it in the morning and at 4 in the afternoon and in the evening the quantity of a wine glass full A Cordial for the Sea. Take 1 ounce of syrrup of Clove-Gilliflowers 1 dram of Confectio Alchermes an ounce and a half of Borrage water and the like of mint-Mint-water 1 ounce of Mr. Mountfords water and as much of Cinnamon water temper all these together in a Cordial and take a spoonful at a time when you are at Sea. A Plaister to strengthen the Back Take 8 yolks of Eggs new laid 1 ounce of Frankincense beaten
of each of them and put a row of Sugar oâ— a silver dish or bason and then lay in a row of plumbs and then cover it with Sugar and so lay it in tilâ— they be all in and then take two spoonfuls of clear wheat and make a hole in the middle of them and set it over a soft fire and look to 〈◊〉 carefully for fear the Sugar should burn and when the Sugar is all dissolved shake them together and stir them gently and then set theâ— down and cover them till they be cold and when they be cold sâ—â— them upon the coals again and then let them boil gently till they be ready and when they are ready take them down and take them every one by its stem and cover them with the skin as welâ— as you can and then put them alâ— one by one in a dish and if the syrrup be not boiled enough set it over and let it boil a little longer and when the plumbs be cold put them in a gally-pot or glass and pour the syrrup to them while it is a little warm you must not forget to take away the skin of the plumbs as it riseth How to make Pap of Barley Take Barley and boil it in fair water softly until it begin to break then put that liquor out then put as much hot liquor to it as you put forth and so let it boil till it be very soft then put it into a Cullender and strain it then take a handful of Almonds and grind them very well with your Barley and some of the liquor so season it with Sugar and a little rose-Rose-water a little whole Mace and Cinnamon and boil them well together How to candy Oranges and Lemons Take the peels of your Oranges and Lemons the white cut away and lay them in water 5 or 6 days shifting them twice every day then seeth them till they be very tender then take them out of the water and let them lie until they be cold then cut them in small pieces square the bigness of a penny or less then take to every 3 two ounces of Sugar put to it a quantity of fair water and a less quantity of rose-Rose-water and make a syrrup thereof then scum it very clean and put in your peels and let them boil for the space of an hour or longer if you find your liquor wanting you may put in more water at your pleasure then boil them a little space after with a little sharp fire stirring it always for burning then take it off the fire 3 or 4 times stirring them all the while and set them off again until they be candied How to make Cakes of Almonds Take 1 pound and a half of fine flower of Sugar 12 ounces beaten very fine mingle them well together then take half a pound of Almonds blanch them and grind them fine in a mortar then strain them with as much Sack as will mingle the flower Sugar and Almonds together make a paste bake them in an Oven not too hot How to make white Lemon-Cakes Take half a dozen of white Lemons the best you can get then cut and pare them leave none of the yellow behind then take away the sowre meat of it and reserve all the white and lay it in water 2 days then seeth it in fair water till it be soft then take it out and set it by till the water be gone from it then weigh it and take twice the weight in Sugar mince the white stuff very fine then take an earthen Pipkin and put therein some fair water and some Rose-water if you have a pound of Sugar you must have half a pint of water of both sorts alike let your water and sugar boil together then scum it and put in the stuff and so let them boil together always stirring it till it be thick it will shew very thin and when it is cold it will be thick enough To make Oyl of Violets Set the Violets in Sallet-oil and strain them then put in other fresh Violets and let them lie 20 daies then strain them again and put in other fresh Violets and let them stand all the Year To preserve Pomecitrons Take Pomecitrons and grate off the upper skin then slightly cut them in pieces as you think good lay them in water 24 hours then set over a posnet with fair water and when it boils put them in and so shift till you find the water not to be bitter then take them up and weigh them and to every pound of Pomecitron put a pound and a quarter of Sugar then take of your last water a pint and quarter set your water and sugar over the fire then take two whites of Eggs and beat them with a little fair water and when your sirrup begins to boil cast in the same that riseth from the Eggs and so let it boil then let it run through a clean fine cloth then put in a clean posnet and when your sirrup begins to boil put in your Pomecitron and let it boil softly 3 or 4 hours until you find your sirrup thick enough be sure you keep them alwaies under sirrup and never turn them take them up and put them into your glass and when they be cold cover them To Candy Ringus Roots Take your Ringus roots and boil them reasonable tender then pill them and pith them then lay them together then take so much sugar as they weigh and put it into a posnet with as much Rose-water as will melt it then put in your roots and so let it boil very softly until the Sugar be consumed into the roots then take them and turn them and shake them till the Sugar be dried up and then lay them a drying upon a lattice of wyer until they be cold in like sort you may candy any other Roots what you please To candy all kind of Fruitages as Oranges Lemons Citrons Lettice-stocks Sugar-candy such as the Comfit makers do candy the Fruits with Take 1 pound of refined sugar and put it into a posnet with as much water as will wet it and so boil it till it come to a candyâ— height then take all your fruit being preserved and dried then draw them through your hot sugar and then lay them on your hurdle and in 1 quarter of an hour they will be finely candied To candy all kind of Flowers in ways of Spanish Candy Take double refined Sugar put it into a posnet with as much Rose-water as will melt it and put into it the pap of half a roasted Apple and a grain 〈…〉 let it boil till it come to a candy height then put in your flowers being pick'd and so let it boil then cast them on a fine plate and cut it in waves with your Knife then you may spot it with gold and keep it To make Essings Take 1 peck of Oatmeal-grout the greatest you can get and the whitest pick it clean from the black and searce out all the smallest
31 To strengthen the stomach 33. 150 For Sun-burn 35 For a Swelling 39. 51. 52. 53. 72. 115 For Spitting of blood 46. 71 Against Surfeiting 60. 111. 175 For Sinews that are shrunk 93 Dr. Stevens Water 65. 144 To cause one to sleep 71. 103. 119. 122 For pain in the Stomach 75 A Cordial for the Sea 78 For the Stone 81. 88. 94. 112. 134. 135 For an old Sore 89. 90. 101. 109. 128. 145 To make oil of Sage 87 For a Scald 97. 123. 152 To make oil of Swallows 116 A water for the Sight 121 For the stiffness of Sinews 138 For the Spleen 151 Vertues of spirit of Saffron 103 Vertues of spirit of Strawberries 195 T For stopping in the Throat 11 To distil Treacle Water 12 For a Tetter 97. 181 To keep Teeth clean 86 To cure the Gargee in the Throat 90 To quench thirst 120 For the Tooth-ach 88. 170 To fasten the Teeth ibid. To make one take their meat 179 The Vertues of Aqua Theriacalis 193 V How to stay Vomiting 33 How to stop the bleeding of a Vein 47 For a Vein ill smitten 48 For Vlcers 55 Flos Unguentorum 57 Against biting of venemous beasts 70 Against falling of the Vvula 183 W A Cordial for wind in the stomach 147. 156 Restoratives for the same 16. 17. 18 For a green Wound 27. 54. 69. 70. 83. 109. 128. 132 For one that is Weak 42 To stanch bleeding of a Wound 46. 96. 168 For a Woman travelling with Child 48. 79 For a Wen 54 For cankered Wounds 62 Dr. Willoughbies Water 66 To draw an Arrow-head or any Iron out of a Wound 69 For a Woman that hath her Flowers too much 91 To cause a Woman to have her sickness 94 To kill Worms 94. 154 For the Wind-Cholick 102 For one that cannot make Water 114. 182 To take away Warts 121 Y Yellow Jaundice 37 A Choice Manual OR RARE and SELECT SECRETS IN PHYSICK By the Right Honourable the Countess of KENT A very good Medicine for a Consumption and Cough of the Lungs TAke a pound of the best Honey as you can get and dissolve it in a Pipkin then take it off the fire and put in two penny worth of flower of brimstone and a pennyworth of powder of Elecampane and 2 pennyworth of the flower of Liquorice and 2 pennyworth of red Rose-water and so stir them together till they be all compounded together and put it into a gally-pot and when you use it take a Liquorish-stick beaten at one end and take up with it as much almost as half a Walnut at night when you go to bed and in the morning fasting or at any time in the night when you are troubled with the Cough and so let it melt down in your mouth by degrees Sir John Digbies Medicine for the Stone in the Kidneys Take a pound of the finest Honey and take 7 quarts of conduit-Conduit-water set them on the fire and when it is ready to seeth scum it and still as the froth rises scum it and put in 20 whole Cloves and let them seeth softly for the space of half an hour and so bottle it up for your use and drink it morning and evening and at your meat and use no other drink until you are well A Medicine for the falling sickness Take a penyweight of the powder of Gold six pennyweight of Pearl 6 pennyweight of Amber 6 pennyweight of Coral 8 grains of Bezoar half an ounce of Piony seed also you must put some powder of a dead mans Skull that hath been an Anatomy for a woman and the powder of a woman for a man compound all these together and take as much of the powder of all these as will lie upon a two-pence for 9 mornings together in Endive water and drink a good draught of Endive water after it For Cordials and Restoratives use these things following In any faintness take 3 drops of Oil of Cinnamon mixed with a spoonful of sirrup of Gilliflowers and as much cinnamon-Cinnamon-water drink this for a Cordial Against Melancholy Take 1 spoonful of Gilliflowers the weight of 7 Barly corns of Bever-stone bruise it as fine as flower and so put into 2 spoonfuls of syrrup of Gilliflowers and take it four hours after Supper or else four hours after dinner this will cheer the heart If you be sick after meat use this Take of the best green Ginger that is preserved in syrrup shred it into small pieces put it into a gally-pot and put Cinnamon water to it then after dinner or supper eat the quantity of two Nutmegs upon a knifes point Aqua Mirabilis Take three pints of White-wine one pint of Aqua vitae one pint of juice of Celendine one dram of Cardamer a drachm of Mellilot-flowers Cubebs a dram Galingal Nutmeg Mace Ginger and Cloves of each a dram mingle all these together over-night the next morning set them a stilling in a glass Limbeck The Vertues This water dissolveth swelling of the Lungs and being perished doth help and comfort them it suffereth not the blood to putrifie he shall not need to be let blood that useth this water it suffereth not the heart-burning nor Melancholy or â—egm to have dominion it expelâ—eth Urine and profiteth the stomach it preserveth a good colour the visage memory and youth it destroyeth the Palsie Take some 3 spoonfuls of it once or twice a week or oftner morning and evening first and last Another way to make Aqua Mirabilis Take Galingal Cloves Quibs Ginger Mellilip Cardimomie Mace Nutmegs of each a dram and of the juice of Celendine half a pint adding the juice of Mints and Balm of each half a pint more and mingle all the said spices being beaten into a powder with the juice with a pint of good Aqua vitae and 3 pints of good White-wine put all these together in a pot and let it stand all night being close stopt and in the morning distil it with as soft fire as can be the still being close pasted and a cold still A Medicine for the Stone in the Kidneys Take a good handful of Pellitory of the Wall a handful of Meâ—d Parsley Saxifrage a handful of wild Thyme a handful of garden-Parsley three spoonfuls of Fennel seed six Horse-Radish-Roots sliced then shred all these together put them in a gallon of new Milk and let them stand steep in a close pot 1 whole night and then still them milk and all together this must be done in May or June for then herbs are in their best state when it is taken you must put two or three spoonfuls of this water as much White-wine as Rhenish and if you please a little sugar and so take it two days before the change and two days after and two days before the full and two days after continuing taking the same all the year and the patient undoubtedly shall find great ease and void many stones and much gravel with little pain To make Horse-raddish
drink Take half a pound of Horse-raddish then wash and scrape them very clean and slice them very thin-cross-ways on the root then put them into six quarts of small Ale such as is ready for drinking which being put into a pipkin close covered set on the embers keeping it a little more than blood warm for twelve hours then take it off the fire and let it stand to cool until the next morning then pour the clear liquor into bottles and keep it for your use drinking a good draught thereof in the morning fasting two hours after and the like quantity at four in the afternoon this drink is excellent good against winds as also for the scurvy and dropsie being taken in time An excellent Syrrup against Melancholy Take four quarts of the juice of Pearmains and twice as much of the juice of Bugloss and Borage if they be to be gotten a drachm of the best English Saffron bruise it and put it into the juice then take two drachms of Kermes small beaten to powder mix it also with the juice so being mixt put them into an earthen vessel covered or stopt forty eight hours then strain it and allow a pound of sugar to every quart of juice and so boil it to the ordinary height of a syrrup after it is boiled take one drachm of the spices of Dramber and two drachms of the spices of Diamargariton frigidum and so sew the same slenderly in a linnen bag that you may put the same easily into the bottle of syrrup and so let it hang with a thred out at the mouth of the bottle the spices must be put into the syrrup in the bag so soon as the syrrup is off the fire whilst it is hot then afterwards put it into the bottle and there let it hang put but a spoonful or two of Honey amongst it whilst it is boiling and it will make the scum rise and the syrrup very clear You must add to it the quantity of a quarter of a pint of the juice of Balm An excellent Receipt for the Plague Take one pound of green Walnuts half an ounce of Saffron and half an ounce of London Treacle beaten together in a mortar and with a little Carduus or some such water vapour it over the fire till it come to an Electuary keep this in a pot and take as much as a Walnut it is good to cure a Feaver Plague and any infection An excellent Cordial Take the flowers of Marigolds and lay them in small spirit of wine when the tincture is fully taken out pour it off from the flowers and vapour it away till it come to a consistence as thick as an Electuary For a bruise or stitch under the Ribs Take five or six handfuls of Cabbage stamp it and strain it after it is boiled in a quart of fair water then sweeten it with Sugar and drink it off in a wine-glass in the morning and at four in the afternoon for five or six days together then take a Cabbage leaf and between two dishes stew it being wet first in Canary wine and that lay hot to your side evening and morning An excellent Receipt for an Itch or any foul Scabs Take Fox gloves and boil a handful of them in posset-drink and drink of it a draught at night and in the morning then boil a good quantity of the Fox gloves in fair running water and anoint the places that are sore with the water A Receipt good for the Liver Take Turpentine slice it thin and lay it on a silver or Purslane Plate twice or thrice in the oven with the bread till it be dry and so make it into powder every day take as much as will lie on a six-pence in an Egg. For Flegm and stopping in the throat and stomach D. T. Take oyl of Almonds Linseed oyl buds of Orange flowers boil all these in Milk and anoint the stomach well with it and lay a scarlet cloth next to it For an extream cold and cough Take of Hyssop water 6 ounces of red Poppy water four ounces six Dates ten Figs and slice them small a handful of Raisins of the Sun the weight of a shilling of the powder of Liquorish put these into the aforesaid waters and let them stand 5 or 6 hours upon warm embers close covered and not boil then strain forth the water and put into it as much sugar of Roses as will sweeten it drink of this in the morning and at four of the clock in the afternoon and when you go to bed To distil Treacle water Take one ounce of Harts-horn shaved and boil it in three pints of Carduus water till it come to a quart then take the roots of Elecampane Gentian Cypress Tormentil and of Citron rinds of each one ounce Borage Bugloss Rosemary flowers of each two ounces then take a pound of the best old Treacle and dissolve it in six pints of white-wine and three pints of Rose-water so infuse all together and distil it It is good to restore spirits and speech and good against swooning faintness agues and worms and the small pox Treacle-water Take three ounces of Venice Treacle and mingle it in a quart of spirits of wine set it in Horse-dung 4 or 5 days then still it in ashes or sand twice over after take the bottom which is left in the Still and put to it a pint of spirit of wine and set it in the dung till the tincture be clean out of it and strain the clear tincture out of it and set it on the fire till it come to be a thick consistence it must be kept with a soft fire And so the like with saffron To take away Hoarsness Take a Turnip cut a hole in the top of it and fill it up with brown Sugar-candy and so roast it in the embers and eat it with Butter To take away the Head-ach Take the best Sallet oyl and the glass half full with tops of poppy flowers which grow in the Corn set this in the Sun a fortnight and so keep it all the year and anoint the temples of your head with it For a Cough Take Sallet oyl Aqua vitae and Sack of each an equal quantity beat them all together and before the fire rub the soles of your feet with it To make Jelly of Harts-horn Take a quart of running water and three ounces of Harts-horn scraped very fine then put it into a stone Jug and set the Jug in a kettle of water over the fire and let it boyl 2 or 3 hours until it jelly then put into it 3 or 4 spoonfuls of rose-Rose-water or White-wine then strain it you may put into it Musk or Ambergreece and season it as you please To make a Glister Take half a quart of new Milk or 3 quarters set it on the fire and make it scalding hot then take it off and put it into it the yolk of a new laid Egg beaten two ounces of brown sugar-candy or black
sugar give it to the party blood-warm Another Take the bone of a neck of Mutton or Veal clean washed set it on the fire to boyl in 3 pints of fair water and when it is clean scummed then put in the roots of Fennel and Parsley clean washed and scraped of either of them the roots bruised a handful of Cammomil and Mallows a handful let all these boyl together till half be wasted then strain it take 3 quarters of a pint of this broth brown sugar-candy two ounces of oyl of Flax seed two ounces mingle all these together and take it for a glister blood-warm when it is in your bodâ— keep it half an hour or three quarters of an hour or an hour if you can A comfortable Cordial to chear the Heart Take one ounce of Conserve of Gilliflowers four grains of the best Musk bruised as fine as flower then put it into a little tin pot and keep it till you have need to make this Cordial following viz. Take the quantity of one Nutmeg out of your tin pot put to it one spoonful of cinamon-Cinamon-water and 1 spoonful of the syrrup of Gilliflowers Ambergreece mix all these together and drink them in the morning fasting 3 or 4 hours this is most comfortable A Cordial for Wind in the stomach or any part Take six or eight spoonfuls of Penniroyal-water put into it four drops of oyl of Cinamon so drink it any time of the day so you fast two hours after Restorative Take a well flesht Capon from the barn door and pluck out his Intrails then wash it within with a little White-wine then flea off all the skin and take out his bones and take the flesh only cut it in little pieces and put it into a little stone bottle and put to it one ounce of white Sugar-candy six Dates slit with the stones and piths taken out one large Mace then stop the bottle up fast and set it in a Chafer of water and let it boyl three hours then take it out and pour the juice from the meat and put to it one spoonful of red rose-Rose-water and take the better part for your break-fast four hours before dinner and the other part at three a clock in the afternoon being blood-warm Another Restorative Take half a pint of Claret wine and half a pint of Ale and make a Caudle with a new-laid Egg put in half a Nutmeg cut into two pieces then take it off the fire and put in seven grains of Ambergreece drink this for two break-fasts for it will increase blood and strength Another Restorative Take two new laid Eggs and take the whites clean from them and put the yolks both in one shell then put in two spoonfuls of Claret wine seven grains of Ambergreece small bruised and a little Sugar-candy stir all these together and make them blood-warm and sup them up for a breakfast three or four hours before dinner Another Restorative Take a young leg of Mutton cut off the skin and the fat take the flesh being cut into small pieces and put it into a stone bottle then put to it two ounces of raisins of the Sun stoned a large Mace an ounce and half of Sugar-candy and stop the bottle very close and â—et it boyl in a Chafer three hours and so put the juice from the meat and keep it in a clean glass it will serve for three breakfasts or if he will he may take some at three a clock in the afternoon being made warm A Restoring Broth. Take 2 ounces of China-roots first slit very thin then put it in a New Pipkin with five pints of running water being close covered and set it upon embers all night long where it may be very hot but not seeth then put to that water a great Cock Chicken and when it is clean scummed put into it two spoonfuls of French Barly six dates slit with the piths and stones taken out two ounces of raisins of the Sun ston'd a large Mace let all these boyl together till half be consumed then take out the Cock and beat the flesh of it in a clean Mortar and a little of the broth then strain it all together throughout a hair Cullender then put in two spoonfuls of red rose-Rose-water and sweeten it with white Sugar-candy drink of this broth being made warm half a pint in the morning early fasting and sleep after it if you can drink a good draught at three of the clock in the afternoon this broth is very good for a Consumption and the longer they take it it is the better A strengthening Meat Take Potato roots roast them or bake them then pill them and slice them into a dish put to it lumps of raw Marrow and a few Currans a little whole Mace and sweeten it with sugar to your tast and so eat it instead of buttered Parsnips Broth for a Consumption Take 3 Marrow bones break them in pieces and boyl them in a gallon of water till half be consumed then strain the liquor through a Cullender and let it stand while it be cold then take off all the fat clean and put the broth into a pipkin and put to it a good Cock-Chicken and a knuckle of Veal then put into it the bottom of a white loaf a whole Mace two ounces of Raisins of the Sun stoned six Dates slit let all these boyl together till half be consumed then strain it instead of Almonds take a few Pistachs kernels and beat them and strain with your broths as you do Almond milk and so sweeten it with white sugar and drink half a pint early in the morning and at three a clock in the afternoon and so continue a good while together or else it will do you no good Another Cordial Take a preserved Nutmeg cut it in four quarters eat a quarter at a breakfast and another in the afternoon this is good for the head and stomach A Cordial for a breakfast fasting Eat a good piece of Pomecitron preserved as big as your two fingers in length and breadth and so at 3 of the clock in the afternoon A Restoring break-fast Take the brawn of a Capon or Pullet 12 Jordan Almonds blanched beat them together and strain out the juice with a draught of strong broth and take for a breakfast or to bedward A Medicine for any griping of the Belly Take a pint of Claret wine put to it a spoonful of Parsley-seed and a spoonful of sweet Fennel-seed half a dozen cloves a branch of Rosemary a wild Mallow root clean washt and scrapt and the pith taken out with a good piece of Sugar set this on the fire and burn the Claret very well with all these things in it then drink a good draught of it in the morning fasting and at 3 a clock in the afternoon To keep the Body Laxative Take half a pint of running water put it in a new Pipkin with a cover then put into the water two ounces of Manna and when it is
them in a strong glass pour the distilled waters upon them and three pints of the best French white wine that can be had shake it every day 3 or 4 times long together for a month and then you may use it remember to keep it very close stopt This is verbatim as it was had from the Lord Kelley A Medicine very good for the Dropsie or the Scurvy and to clear the Blood. Take 4 gallons of Ale drawn from the tap into an earthen Stand when the Ale is two days old then you must put in of Brooklime of Water-cresses of Water-mints with red stalks of each four handfuls half a peck of Scurvy-grass let all these be clean picked and washed and dried with a cloth and shred with a knife and then put into a bag then put in the Ale and stop it close so that it have no vent stop it with Riâ— Paste the best Scurvy-grass groweth by the water side it must be 7 days after the things be in before you drink it Take two quarts of water and put in 4 ounces of Guiacum two ounces of Sarsaparilla one ounce of Saxifrage put it into a pipkin and infuse it upon the embers for 12 hours and then strain it and put it into the Ale assoon as it hath done working this being added makes the more Caudle For sore Eyes Take half a pint of red rose-Rose-water put therein 4 penny-worth of Aloe succotrina as much Bolearmoniack in quantity let this lie 24 hours in steep then wash your eyes with it evenings and mornings with a Feather and it will help them A Sirrup to strengthen the stomach and the brain and to make a sweet breath Take Rinds while they be new one pound of running water the value of 5 wine pints then seeth it unto 3 pints then strain it and with one pound of Sugar seeth it to a syrrup and when you take it from the fire put to it four grains of Musk. For the burning in the back Take the juice of Plantain and Womans milk being of a Woman with Child put thereto a spoonful of Rose-water and wet a fine cloth in the same and so lay it to your Back where the heat is A very good Medicine to stay the Vomiting Take of Spear-Mints Worm-wood and red Rose leaves dried of each half a handful of Rye-bread grated a good handful boyl all these in red Rose-water and Vinegar till they be somewhat tender then put it into a linnen cloth and lay it to the stomach as hot as you can endure it heating it 2 or 3 times a day with such as it was boyled in For weakness in the Back Take Nep and Clary and the Marrow of an Oxes back chop them very small then take the yolks of 2 or 3 Eggs and strain them all together then fry them use this 6 or 7 times together and after it drink a good draught of Bastard or Muscadine To make a Cap for the pain and coldness of the Head. Take of Storax and Benjamine of both some 12 penny-worth and bruise it then quilt it in a brown paper and wear it behind on your head To make pectoral Rouls for a Cold. Take 4 ounces of Sugar finely beaten and half an ounce of fearced Liquorish 2 grains of Musk and the weight of two pence of the syrrup of Liquorish and so beat it up to a perfect paste with a little syrrup of Hore-hound and a little Gum-dragon being steeped in Rose-water then roul them in small Rouls and dry them and so you may keep them all the year For the Running of the Reins Take the pith of an Oxe that goeth down the back a pint of red Wine and strain them together through a cloth then boyl them a little with a good quantity of Cinnamon and a Nutmeg and a large Mace a quantity of Ambergreece drink this first and last daily For Sun-burn Take the juice of a Lemmon and a little Bay-salt and wash your hands with it and let them dry of themselves wash them again and you shall find all the spots and stains gone For a Pin and Web and redness in the Eye Take a pint of white roseâ—Roseâ—water half a pint of White-winâ— as much of Lapis Calaminaris as Walnut bruised put all these in glass and set them in the Sun oâ— week and shake the glass everâ— day then take it out of the Sun and use it as you shall need A special Medicine to preserve the Sight Take of brown Fennel Honey suckles of the hedge of wild Dalâ— sie-roots picked and washed anâ— dried of Peal-wort of Eye-brighâ— of red Roses the white clippeâ— away of each of these a handfuâ— dry gathered then steep all thesâ— herbs in a quart or 3 pints of thâ— best White-wine in an earthenâ—pot and so let it lie in steep 2 or â— days close covered stirring it â— times a day and so still it with â— gentle fire making two distilâ—lings and so keep it for your useâ— A proved Medicine for the Yellow Jaundies Take a pint of Muscadine a pretty quantity of the inner bark of a Barbery tree 3 spoonfuls of the greenest goose dung you can get and take away all the white spots of it lay them in steep all night on the morrow strain it and put to it one grated Nutmeg one penny-worth of Saffron dried and very finely beaten and give it to drink in the morning To make Pectoral Rouls Take one pound of fine Sugar of Liquorish and Annise seed two spoonfuls Elecampane 1 spoonful of Amber and Coral of each a quarter of a spoonful all this must be very finely beaten and searced and then the quantity that is set down must be taken mix all these powders together well then take the white of an Egg and beat it with a pretty quantity of Musk then take a brazen mortar very well scoureâ— and a spoonful or two of the Powâ—ders and drop some of the Egg 〈◊〉 it so beat them to a paste the make them in little rouls and laâ— them on a place to dry A plaister for a sore Breast Take crums of white bread thâ— tops of Mint chopped small anâ— boyl them in strong Ale and makâ— it like a poultess and when it 〈◊〉 almost boyled put in the powdeâ— or Ginger and oyl of Tyme so spread it upon a cloth it wilâ— both draw and heal A Medicine for the dead Palsie and for them that have lost their speech Take Borage leaves Marrigold leaves or flowers of each a good handful boyl it in a good Ale Posset the Patient must drink a good draught of it in the morning and sweat if it be in the arms or legs they must be chafed for an hour or two when they be grieved and at meals they must drink of no other drink till their speech come to them again and in winter if the herbs be not to be had the seeds will serve An approved Medicine for an Ach or Swelling Take the flowers of Cammomil and Rose leaves
To kill worms Take Aloe succatrina 2 ounces let it stand in a quart of Malmsey eight hours drink it morning and evening For a hot Rheum in the Head. Take rose-Rose-water Vinegar and sallet-oyl mix them well together and lay it to the head warm For a Lask Take the nether jaw of a Pike beat it to powder and drink it For an Itch or any scurf of the body Take Elecampane roots or leaves stamp them and fry them with fresh Grease strain it into a dish and annoint the Patient For one that is bruised with a fall Take Horse-dung and sheeps-suet boyl them together and apply it to the same place being laid upon a cloth For the Emeroides Take Hops and Vinegar fry them together and put it into a little bag and lay it as hot as it may be endured to the Fundament divers bags one after another and let one continue at it For one that is burned with Gun-powder or otherwise Take one handful of Groundsel twelve heads of Housleek one pint of Goose dung as much Chickens dung of the newest that may be gotten stamp the Herbs as small as you can then put the dung into a mortar temper them together with a pottle of Bores grease labour them together half an hour and strain it through a Canvas bag with a cleft stick into an earthen pan and use it when need requireth it will last two year To heal a prick with a Nail or Thorn. Take two handfuls of Celendine as much Orpen cut it small and boyl it with oyl Olive and unwrought Wax then strain it and use it To stop the bleeding of a cut or wound Take Hop stamp it and put it into the wound if Hop will not do it then put to it Vinegar with the Hop For a Scald Take the leaves of ground Ivy three handful Housleek one handful wash them and stamp them in a stone Mortar very small and as you stamp them put in a pint of cream by little and little then strain it and put it in a pot with a feather take of this and annoint the scalded place and then wet a linnen cloth in the same ointment and lay it on the place and over that rowl other clothes An Ointment for a Tetter Take Sal armoniack one ounce beat it into fine powder then mix it with sope and fresh grease of each two ounces make an ointment and annoint the place For the singing in the Head. Take one Onion cut out the core and fill that place with the powder of Cummin and the juice of Rue set on the top again and roast the Onion in embers then put away the outside and put it in a cloth wring out the juice take black wooll and dip it in put this into thine ear where the singing is and if it be on both sides then serve one after another A Drink for one that is weak and misdoubting a Consumption Take 3 handfuls of Rosemary bruise it a little and close it in paste bake it in an Oven until it be well dried then cut the paste and take forth the Rosemary infuse it in 2 quarts of Claret wine with two ounces of good Treacle 1 ounce of Nutmegs of Cinnamon and Ginger of each half an ounce bruised let them stand infused 2 nights and one day then distil it in a Limbeck drink hereof one spoonful or two next your heart A Drink for the Plague Take red Sage Herb-grace Elder leaves red Brier leaves of each one handful stamp them and strain them with a quart of White-wine and then put to it Aqua vitae and Ginger drink hereof every morning one spoonful nine mornings together and it will preserve you For a bruise or stitch Take the kernels of Walnuts and small Nuts Figs Rue of each one handful white Salt the quantity of one Walnut one race of Ginger one spoonful of Honey beat them all together very fine and eat of it three or four times every day make a plaister of it and lay it to the place grieved A Drink for one that hath a Rupture Take Comfrey one good handful wild Daisie roots as much and the like of knotted grass stamp all these together and strain it with Malmsey and give it to the Patient to drink morning and evening 9 days blood warm if it be a man that hath been long so he must lie nine days upon his back and stir as little as he can If he be a child he must be kept so much lying as you may for nine days if you think the drink too strong for the child give it him but 5 days in Malmsey and the rest in stale Ale have care that the party have a good Truss and keep him trussed one whole year at the least A Plaister for a Rupture Take the juice of Comfrey wild Daisie-roots and knotted grass of each a like quantity fresh butter and unwrought Wax of each a like quantity clarifie them severally then take of the roots of Comfrey dry it and make powder of it take the powder of Annise-seed and Cummin-seed but twice as much Cummin-seed as Annise boyl these powders in the Butter and unwrought Wax on a soft fire a good while then put in your juice let it boyl a walm or two so take it from the fire stir it altogether till it be cold take hereof and spread it and lay it to his Cods as hot as he can suffer it and use this till he be whole this plaister is most excellent for a Child that is burst at the Navel GRATIOSA CURA A Water for a Cut or a Sore Take Honey-suckles the knots nipt off flowers of Celendine flowers of red Sage of each three spoonfuls Five-finger Comfrey such as is to knit bones Daisies with the roots thereon Ladder of Heaven blossoms of Rosemary Setwel Herb-grace Smallage red Roses with the knots on or else red Rose cakes Adders-tongue of each of these one handful seeth all together in six gallons of water that runneth towards the East until two gallons be sod in then strain them and put to the water 3 quarts of English Honey one pound of Roch-allum one pennyworth of madder one penny-worth of long Pepper seeth all together until one gallon be consumed then cleanse the water For the Wind Colick Take the flowers of Walnuts and dry them to powder and take of them in your Ale or Beer or in your broth as you like best and it will help you To make a soveraign Oyl of a Fox for the nummed Palsie Take a Fox new killed cased and bowelled then put into the body of Dill Mugwort Cammomil Camepites Southernwood red Sage Oliganum Hop Staecad Rosemary Costmary Cowslip flowers Balm Bettony sweet Marjorum of each a good handful chop them small and put thereto of the best Oyl of Castor Dill and Cammomil of each 4 ounces mix the herbs and oyls together and strow over them Aphronium a good handful put them all into the Fox and sew up his belly
as other Aqua vitae For an Ach in the Joynts Take clarified Butter a quarter of a pound of Cummin 1 pound black sope a quarter of a pound 1 handful of Rue sheep suet 2 ounces Bay-salt 1 spoonful bray these together then fry them with the gall of an Ox spread it on a plaister and lay it on as hot as you can and let it lie seven days A Plaister to lay to the Head for a Rheum which runneth at the Eyes Take the power of Rose leaves rose-Rose-water and Bettony-water of each a like quantity and a little Vinegar put your powders into the Water and Vinegar still them and temper them and make them in a Plaister and put to it a little powder of Terra sigillata A Water to be used with the Plaister above said for the same purpose Take one quart of new Milk two pound of green Fennel a quarter of a pound of Eyebrightâ— put the herbs and milk into a Stilâ—latory cast half an ounce of Camâ—phire thereon and with this waâ—ter wash your eyes and temples For the Emeroides approved Take a piece of tawny clothâ— burn it in a Frying-pan to powder then beat it in a Mortar a fine as may be searce it then laâ— it on a brown paper and witâ— spittle make it plaisterwise and lay it to the place and truss it up with clothes To break any Sore Take hot bread to the quantity of a farthing loaf grate it puâ— thereto sallet oyl 3 or 4 spoonfuls and a pint of Milk and seeth then together to a good thicknessâ— spread it on a cloath and lay it to the sore instead of sallet oyl yoâ— may use Deer suet A Bath for an Ach in the Back and Limbs Take Mugwort Vervain Fetherâ—few Dill Rosemary Burnet Tunhoof Horehound and white Mints Senkel and sage of each 1 handful seeth all these in 4 gallons of running water and let it seeth till 1 gallon be wasted then bath your legs 5 nights together A Medicine for any Joynt that is numb with any Ach approved Take Virgin Wax 1 ounce Verdigreece half a quarter of an ounce Brimstone Sope oyl of Eggs of Allum of Honey of each a like quantity temper them all together and lay it upon the place grieved somewhat warm A Medicine for a Fellon of any Finger Take as much bay-salt as an Egg wind it in gray paper lay it in the embers a quarter of an hour then beat it in a Mortar very fine then take the yolk of a new laid Egg beat it with this powder until it be very stiff spread it upon a cloth lay it upon the joynt grieved 24 hours and so dress it 3 times For a Boil or Push Take the yolk of a new laid Eggâ— a little English Honey put it into the shell to the yolk put in as much Wheat meal as will make it to spread then take 1 branch of Rue and one of Fetherfew shred them very fine and put it to the same medicine stir them very well together spread it upon a piece of leather and lay it to the place grieved An Electuary to cause good digestion and to comfort the stomach Take Setwel and Gallingal of each three slices Nutmegs Ginger and Cinnamon of each two slices three Bay-berries sliced fine and husked three slices of Liquorish half a spoonful of Annise-seeds clean dusted one long pepper cut small white pepper six grains as much black pepper beat them all into a gross powder then put thereto two grains of musk one grain of Ambergreece then take Mint-water and Sugar boyl them together and when they are come to the right perfection of thickness put in those powders above mentioned in the cooling with a little Conserve of Rosemary flowers of this take the quantity of a Nutmeg half an hour before you eat or drink at meals A Powder for the Rheum or sore Eyes Boyl one pint of Hop-water made when the Hop is in the flour till it be scalding hot then put into it half a pound of Liquorish in very fine powder the water being taken from the fire for the Liquorish must not boyl in the water stir them together till the water be clean consumed then add to them of Annise seeds and Fennel seeds of each half a pound made into very fine powder through a searce Angelica roots Elicampane root and leaves add flowers of Eyebright made into very fine powder of each one ounce and a half mingle these together and so keep it close and when you eat of this powder weigh out of the whole quantity two ounces whereunto add as much good Aqua vitae as will moisten it or Angelica water or Rosa solis to keep it from being musty set it near the fire eat of these powders at any time as much as you may take up with a groat and it is special good for the Rheum for cold or for sore eyes Mr. Bendlow A Salve for any Wound Take Rosin Perosin Wax of each eight ounces of sheeps suet and Frankincense of each four ounces one ounce of Mastick made in powder boyl all these in a pint of White-wine half an hour then take it from the fire and put thereto half an ounce of Camphire in powder when it is almost cold put thereto 4 ounces of Turpentine and make it up in rowls but before it be rowled you must wash it up in running water A. T. How to deliver a Child in danger Take a Date stone beat it into powder let the woman drink it with Wine then take Polipody and emplaister it to her feet and the Child will come whether it be quick or dead then take Centory green or dry give it the Woman to drink in Wine give also the Milk of another Woman A most singular Syrrup for the Lungs and to prevent a Consumption Take Egrimony Scabious Borrage Bugloss of each twenty leaves Fole-foot Lungwort Maiden-hair of each half a handful Succory and Endive of each six leaves of Carduus Benedictus Horehound Nip of each four crops unset Hop half a handful Fennel roots Parsley roots Smallage root of each 3 roots sliced and the piths taken out Elecampane 4 roots sliced Iris roots half an ounce sliced Quince seeds one ounce Liquorish three good sticks scraped and sliced small twenty Figs sliced Raisins of the Sun 1 good handful sliced and the stones taken out Boyl all these in a gallon of running water till half be consumed then take it from the fire and let it settle then strain it and boyl it again with as much white Sugar as will make it thick as Syrrup that it may last all the year A Powder for the Stone Take Haws and Hips of each a good handful Ashen keys half a handful 3 or 4 Acrons the shells of three new laid Eggs Grumwell seeds Parsley seeds of each half an ounce Perstone a good handful Camock roots half a handful make all these in fine powder then put thereto two ounces of Sugar-candy beaten something small take
sweating therefore let her muffle her self with double old cloth wherein is Wormwood Rue Fetherfew crums of sowr Bread and Vinegar and a little rose-Rose-water beat all these together and put it into the muffler made new every day while you do keep him and let the sick party have of it bound in a cloth to smell on while he is in a sweat then after do it away and take a new and because he shall be faint and distempered after his sickness he shall eat no flesh nor drink wine the space of nine days but let him use these Conservatives for his health as Conserve of Bugloss Borrage and red Roses and especially he shall drink 3 or 4 days after he hath sweat morning and evening 3 ounces of the juice of Sorrel mixed with an ounce of Conserve of Sorrel and so use to eat and drink whatsoever is comfortable for the heart also if one take the quantity of a Pea of the said Electuary with some good Wine it shall keep him from the infection therefore when one is sick in the house of the plague then so soon as you can give all the whole houshould some of this Receipt to drink and his keeper also and it shall preserve them from the infection yet keep the whole from the sick as much as you can beware of the clothes and bed that the sick party did sweat in To make Balm Water Take 4 gallons of strong Ale stale half a pound of Liquorish two pound of Balm two ounces of Figs half a pound of Annise seeds 1 ounce of Nutmegs shred the Balm and Figs very small and let them stand steeping 4 and 20 hours and then put it in a still as you use Aqua vitae To make Doctor Stevens Water Take one gallon of good Gascoign Wine of Ginger Galingals Nutmegs Grains Annise seeds Fennel seeds Carraway seeds Sage Mints red Roses garden-Thyme Pellitory Rosemary wild Thyme Pennyroyal Cammomil Lavender of each one handful bray your spices small and chop the herbs before named and put them with the spices into the Wine and let it stand 12 hours stirring it very often then still it in a Limbeck closed up with coarse paste so that no air enter keep the first water by it self it is good so long as it will burn An Ointment for any strain in the Joynts or any Sore Take 3 pound of fresh Butter unwashed and set it in an Oven after the bread be drawn out and let it stand 2 or 3 hours then take the clearest of the Butter and put it into a Posnet then take the tops of red Nettles as much as will be moistned with the Butter and chop them very small and put them into the Butter set it on the fire and boyl it softly 5 or 6 hours and when it is so boyled put thereto half a pint of pure oyl Olive and then boyl it very little and take it off and strain it into an earthen pot and keep it for your use If you think good instead of Nettles only you may take these herbs Cammomil Rosemary Lavender Tunhoof otherwise Alehoof Five-finger Vervain and Nettle tops For an Ague Take the inner bark of a Walnut tree a good quantity boyl it in Beer until the Beer look black and then take a good draught and put it into a pot then take six spoonfuls of sallet Oyl for an extream Ague brew it to and fro in two pots then drink it and let the party labour at any exercise until he sweat then let him lie down upon a bed very warm until he hath done sweating this do three times when the Ague cometh upon him A Powder against the wind in the Stomach Take Ginger Cinnamon and Gallingal of each 2 ounces Annise seeds Carraway and Fennel seeds of each 1 ounce long Pepper Grains Mace and Nutmegs of each half an ounce setwel half a dram make all in powder and put thereto 1 pound of white Sugar and use this after your meat or before at your pleasure at all times it comforteth the stomach marvellously carrieth away wind and causeth a good digestion For a Pin and a Web in the Eye Take the white of an Egg beat it to oyl put thereto a quarter of a spoonful of English Honey half a handful of Daisie leaves and in winter the roots half a handful of the inner rind of a young Hazle not above one years growth beat them together in a Mortar and put thereto 1 spoonful of Womans Milk and let it stand infused two or three hours and strain alâ— through a cloth and with a featheâ— drop it into the eye thrice a day For blood shotten and sore Eyes coming of heat Take Tutty of Alexandria oâ— Lapis Tutty 1 ounce beat it unto fine powder and temper it with a quart of White-wine put thereto 1 ounce of dried Rose leaves and boyl them all together with a soft fire until one half be consumed then strain it through a fine linnen cloth and keep it in a glass and use it evening and morning and put it into the sore eyes with a feather or your finger If the Tutty be prepared it is the better which is thus done steep the Tutty in Rosewater and let it lie half an hour then take it forth and lay it on a white paper to dry then take it when it is dry steep it and dry it again as before twice or thrice and then use it as before For an Ach in the Bones Take Southernwood Wormwood and Bay leaves of each one handful one Ox gall one pint of Neats foot oyl put all these together and let them stand 2 or 3 days and let them boyl upon a very soft fire then put in of Deers suet a good quantity strain them and put them into a pot and so annoint the Patient put to this a good quantity of Tar and as much Pitch as the bigness of a Walnut and of the juice of Pimpernel a good quantity For Children that are troubled with an extream Cough Take Hyssop water and Fennel water of each half a pint of sliced Liquorish and sugar of each a pretty quantity seeth them easily over a good fire strain it and let them take a little hereof an ounce and often you may dissolve pellets therein and you may annoint their chest with oyl of Almonds and a little Wax A Medicine for sore Eyes Take red Fennel and Celendine of each one handful stamp and strain them that done take five spoonfuls of Honey and white Copperas the quantity of 1 Pea Rose-water five spoonfuls boyl all these together in an earthen pot skim it well and clarifie it with the white of an Egg this is an excellent Medicine to clear the sight of the Eye if there be any thing in the Eye superfluous to hinder the sight but if there be nothing but heat it is nothing so good To help one that is inwardly bruised Take of Borrage and red Sage of each a handful stamp these together
red Lead and White being mingled together in powder still stirring it with a spatler of Wood and so strew in more of your Lead by little and little till all be in stirring it still by the bottom to keep it from burning for an hour and half together then make the fire somewhat bigger till their redness be turned into a gray colour but you must not leave stirring it till the matter be turned into a perfect black colour as pitch then drop a little upon a wooden Trencher and if it cleave not to the Trencher nor your Finger it is enough then take the long linnen clothes and dip them therein and make your Sear-cloth thereof they will keep twenty years let your powder of your Lead be searsed very fine and shred the soap small The Virtues of this Searcloth are Being laid to the stomach it doth provoke Appetite and taketh away any pain in the stomach being laid to the belly it is a present remedy for the Cholick being laid to the back it is a present Remedy for the Flux and running of the Reins heat of the Kidneys and weakness of the Back it helpeth all Swellings and bruises taketh away aches it breaketh Fellons and other Imposthumes and healeth them it draweth out any running Humour and helpeth them without breaking of the skin and being applied to the Fundament helpeth any disease there it helpeth all old sores and will be made in six hours For a Surfeit Take 3 pints of Muskadine one handful of Rue one handful of red Sage boyl these together 3 or 4 walmes take a quarter of an ounce of Nutmegs half an ounce of Ginger 2 or 3 corns of long Pepper beat them all together and boyl them until the 3 pints come to a quart strain it and put in it a quarter of an ounce of Mithridate half an ounce of London-Treacle a quarter of a pint of strong Angelica water all these being well mixed together put them up in a Glass It is good for one that hath surfeited to take 3 or 4 spoonfuls keeping them very warm in bed the same quantity taken is good against the Small-pox or Measles It is good against the wind or pain in the stomach taking one spoonful in the morning or any Infection An excellent Receipt against a Cough of a Consumption Take a quarter of a pound of the best Honey a quarter of a pint of Conduit-water boyl them as long as any white scum ariseth and take it off then take a quarter of a pound of the best blew Currans put them on the fire in a pint of fair water boyl them until they be tender then pour the water from them and bruise them through a hair Sive and put that Juice and Honey together add to it one ounce of the powder of Liquorish one ounce of the powder of Annise seeds mix all these together and put them in a Gally-pot and when it is cold tye it up the party troubled may take of it upon the point of a knife morning or evening as often as the Cough taketh them Lucantelion's Balsom admirable for Wounds and many other things Take of Venice Turpentine a pound oyl Olive three pints yellow Wax half a pound of natural Balsome one ounce Oyl of St. Johns wort one ounce of red Saunders powdered an ounce six spoonfuls of Sack cut the Wax and melt it on the fire and then let it catch the fire take it off put in the Turpentine to it having first washed the Venice Turpentine thrice with Damask rose-Rose-water and having mingled your Sallet oyl with the Sack put also the oyl to them and put them all on the fire and stir it till it begin to boyl for if it boyl much it will run over speedily then suffer it to cool for a night or more until the water and wine be sunk all to the bottom then make some holes in the stuff that the water may run out of it which being done put it over the fire again putting to it the Balsom and the oyl of St. Johns wort and when it is melted then put the Sanders to it stir it well that it may incorporate and when it first begins to boyl take it off the fire and stir it the space of 2 hours till it be grown thick then put it up and keep it for your use as most precious for thirty or forty years or more The Virtues 1. It is good to heal any wound inward or outward being squirted warm into the inward wound being applied to an outward wound with fine lint or Linnen anointing also those parts thereabouts it not only taketh away the pain but also keepeth it from any inflammation and also draweth forth all broken bones or any other thing that might putrifie or fester it so that the brains or inwards as the Liver Guts or heart be not troubled it will heal it in 4 or 5 days dressing so that nothing be applied thereunto 2. It also healeth any Burning and Scalding and healeth also any bruise or cut being first annointed with the said Oyl and a piece of linnen cloth or lint dipt in the same being warmed and laid unto the place it will heal it without any scar remaining 3. It helpeth the head-ach by anointing the Temples and Nostrils therewith 5. It is good against the Wind-Cholick or stitch in the Side applied thereto warm with hot clothes morning and evening together a quarter of an ounce 5. It helpeth the biting of a mad Dog or any other Beast 6. It is good against the Plague anointing only the Nostrils and the Lips therewith in the morning before you go forth 7. It also healeth a Fistula or Ulcer be it never so deep in any part of the body being applied as aforesaid is directed for a Cut. 8. It is good against Worms or Canker being used as in a Cut but it will require longer time to help them 9. It is good for one infected with the Plague or Measles so as it be presently taken in warm Broth the quantity of a quarter of an ounce 4 mornings together and sweat upon it 10. It likewise helpeth Digestion anointing the Navel and Stomach therewith when the party goeth to bed it will stanch any Blood of a green Wound put in a plaister of lint on it and tye it very hard 11. The quantity of a Nutmeg in Sack blood-warm and sweat therein it bringeth forth all manner of clotted Blood and takes away all Aches 12. It also healeth the rose Gout and Scurvy 13. It helpeth all pains in Womens breasts all chops or Wolf that cometh with a bruise 14. It helpeth the Small-pox being anointed therewith without any Scar. 15. It helpeth all Sprains and Swellings and indeed I cannot tell what comes amiss unto it A most certain and proved Medicine against all manner of Pestilence and Plague be it never so vehement Take an Onion and cut it overthwart then make a little hole in either piece the which you shall fill
a Shoulder of Mutton with Oysters ib. To boil a Leg of Mutton 32 To preserve Medlers 41 To make Makarooms 44 To preserve Mulberrries 45 To boil a Mallard c. 84 To stew a Mallard 88 To roast a Shoulder of Mutton 100 To roast a Leg of Mutton 101 To roast a Neck of Mutton 102 To roast a Chine of Mutton ib. To roast a Gigget of Mutton 104 To make a Tart of Medlers 112 To scald Milk after the Western fashion 113 To harsh a Shoulder of Mutton 133 To make a Leg of Mutton three or four dishes 134 N To make broth for a Neats-tongue 70 To roast a Neats-tongue 100 A hot Neats-tongue for supper 127 A cold Neats-tongue Pye ib. O To pickle Oysters 36 How to make paste of Oranges and of Lemons 52 How to preserve Oranges 78 An Oyster Pie 122 P How to make a Sack Posset 10 How to make black Puddings 22 How to make white Puddings ib. How to make Almond Pudding 23 How to make a Pudding to bake 24 How to make a boil'd Pudding ib. How to make a Cream Pudding to be boiled 25 How to pickle Purslain 34 How to make a Jelly of Pippins 38 To preserve Pippins white 46 To make Paste-Royal in Spice 53 To Candy Pears Plumbs c. 54 To make Paste-Royal white c. 55 How to preserve Pomecitrons 62 How to make a very good Pye 67 How to make a fine Pudding 71 How to make a Ponado 74 How to souce a young Pig 76 How to dry Peaches 79 To boil a Pike in white broth 85 To stew a Pullen or Capon 90 To make Paste for a Pasty of Venison ib. To make Paste for a Pye to keep long 91 To make Paste for buttered Loaves 92 To make Paste for Dumplings ib. To make Puff-Paste 93. 129 To make an Italian Pudding 97 To roast a Pig with a Pudding in the belly 101 To souce a Pig 106 To make a Tart of Green Pease 11â— To make a Pippin Tart 113 To make a Pudding in haste 11â— To make a Pudding in a Dish 11â— To boil Pigeons 11â— A Pork Pye 11â— A Potato Pye for Supper 12â— Pigeon or Rabbet Pye ib. To make a Pudding 13â— Q To keep Quinces all the year 32 To preserve white Quinces 40 To make Quince-Cakes 46 To preserve Quinces red 48 To make flesh of Quinces 77 To bake Quinces or Wardens c. 95 R To preserve Rasberries 40 To Candy Ringus Roots 63 To boil a Rabbet 83 139 To stew a Rabbet 89 139 To make a Tart of Rice 111 A Frigasie of Rabbets 132 S To stew Sausages 28 To make Sugar-Cakes 66 To make Simbals 68 To make a Sallet of all manner of Herbs 87 To stew Steaks between two Dishes ib. To stew Smelts or Flounders 89 To bake a Steak Pye 97 To make a Tart of Strawberries 112 A Skerry Pye 124 T To make a Tansie 13 To make black Tart stuff 14 To make a yellow Tart stuff ib. To make gallendine sauce for a Turkie 31 To stew Toruts 88 To bake a Turkie 90 To fry Tongues 105 To souce a Tench or Barbel 108 U To make Cakes of Violets 48 To make Oil of Violets 62 To boil Veal 80 To bake chucks of Veal 96 To roast a Breast of Veal 99 To roast a Haunch of Venison 102 To roast a Shoulder or Fillet of Veal 103 To souce a Breast of Veal 108 To souce a Fillet of Veal 109 To marble Beef Mutton or Venison ib. A Frigasie of Veil 131 W To make a White-Pot 26. 115 To make White-broth with a Capon 29 To preserve green Walnuts 39 To make a Tart of Wardens III A TRUE GENTLE WOMANS DELIGHT To make an excellent Jelly TAKE three gallons of fair water boil in it a knuckle of veal and two Calves feet slit in two with all the fat clear taken from between the claws so let them boil to a very tender jelly keeping it clean scummed and the edges of the pot always wiped with a clean cloth that none of the scum may boil in then strain it from the meat and let it stand all night the next morning take away the top and the bottom and take to every quart of this jelly half a pint of Sherry-Sack half an ounce of Cinnamon and as much sugar as will season it six whites of Eggs very well beaten mingle all these together then boil it half an hour and let it run through your jelly bag To make a Crystal Jelly Take two Calves feet slice them and lay them in fair spring water with a knuckle of Veal shift it in half a dozen waters take out the fat betwixt the claws but do not break the bones for if you do the marrow of the bones will strain the jelly when they are soft and pickt very clean boil them very tender in spring water when they be boiled tender take them up and use them at your pleasure to eat let the broth stand in an earthen Pot or Pipkin till it be cold then take away the bottom and the top and put the clear into a fair Pipkin put into it half a pound of fair Sugar-candy or other Sugar three drops of Oyl of Nutmeg 3 drops of Oil of Mace and a grain of Musk and so let it boil leisurely a quarter of an hour then let it run through a jelly-bag into a Gally-pot when it is cold you may serve it in little careless lumps being taken out with a childs spoon and this is the best way to make your Crystal-jelly To make Apple-Cream at any time Take twelve Pippins pare and slit them then put them in a Skillet and some Claret-wine and a race of Ginger shred thin and a little Lemon-peel cut small and a little Sugar Let all these stand together till they be soft then take them off and put them in a Dish till they be cold then take a quart of Cream boil it with a little Nutmeg a while then put in as much of the Apple stuff to make it of what thickness you please and so serve it up To make a Trifle Cream Take some Cream and boil it with a cut Nutmeg add Lemon-peel a little then take it off cool it a little and season it with a little Rose-water and Sugar to your taste let this be put in the thing you serve it in then put in a little Runnet to make it come then it is fit to eat To make Clouted Cream Take 3 gallons of new Milk set it on the fire till it boileth make a hole in the middle of the scum of the Milk then take a pottle or 3 pints of very good Cream put it into the hole you made in the middle of the Milk as it boileth and let it boil together half an hour then put it into 3 or 4 Milk-pans so let it stand two days if the weather be not too hot then take it up in clouts with a scummer or a slice and put it in that
lay it on them to keep them down then tye them close and set them in the Sun and let them stand a month or thereabouts but keep them from any rain or wet To pickle Broom-buds Take as many Broom-buds as you please make linnen-bags and put them in and tye them close then make some brine with water and salt and boyl it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight on them let it lye there till it look black then shift it again so you must do as long as it looks black you muâ—â— boyl them in a little Cladroâ—â— and put them in Vinegar a weeâ— or two and then they will be 〈◊〉 to eat To pickle Oysters Take your Oysters and picâ— them out of the shells and save thâ— liquor that cometh from them then take your Oysters one bâ— one and wash them clean out â—â—grist then strain the liquor anâ— take a quantity of White-wine 〈◊〉 a large Mace or two and 2 or 〈◊〉 slices of Nutmeg Pepper grosâ— beaten and salt them boyl it together then put in your Oysters anâ— boyl them then take the yolk of aâ— Egg and beat it well with Wineâ— vinegar then take up your Oysterâ— and let them cool then put in yoâ—â— Egg and let it boyl take it off leâ— it cool and put it up together To make Grout Take some Wheat and Beaâ— and when you have made it intâ— Malt then rittle it take some water or some small wort and heat it scalding hot and put it into a Pail then stir in the Malt then take a piece of sowre leaven and stir it about and cover it and let it stand till it will cream then put in some Orange-pills then put it over the fire and boyl it keeping it stirring till all the white be gone To make Jelly of Marmalet Take Quinces and pare them cut them into water into little pieces and when you have done all then take them out of the water and weigh them and to every pound of Quinces take five quarters of a pound of Sugar and half a quarter then put it into the Skillet and put as much water as will make it pretty thin then set it on the fire and clarifie it with the white of an Egg and scum it off clear then put in your Quinces and let it boyl a pretty space and cover it close till it is pretty thick then leave stirring it till it is thick enough for Marmalet and take it off and put it in a glass and do it with your knife in little works when you have done let it stand your Posnet must boyl all the while you must put in as much water as will make it pretty thin when it is boyled to a pretty good colour then strain it and weigh it then take of loaf-sugar as much as it weighs and boyl it all together to a jelly then pour it into your Marmalet glass then put it in a stove and put some fiâ—e in every day To make Jelly of Pippins Take Pippins pare quarter and core them lay them in water and when you set them on the fire shift them in another water and put them in a skillet and put as much water as will cover them and a little more set them over the fire and make them boyl as fast as you can when the Apples are soft and the liquor tasts strong of the Apples then take them off and strain them through a piece of Canvas gently take to a pound of juice a pound of Sugar then set it on the fire when it is melted strain it into a Bason and rince your skillet again set it on the fire and when it is boyled up then scum it and make it boyl as fast as you can and when it is almost boyled put in the juice of 3 Lemons strained through a cloth if you will have Orange-pill pare it thin that the white be not seen and then lay it in the water all night then boyl them in the water till the pill be soft then cut them in long pieces then put it into the syrrup and stir it about and fill your glasses and let it stand till it be cold and then it is ready to eat To preserve green Walnuts Take Walnuts and boyl them till the water do tast bitter then take them off and put them in cold water and pill off the bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar set them on the fire and when they boyl up take them off and let them stand 2 days and boyl them again once more To preserve white Quinces Take a pound of Quinces boyl them with the skin on but core and pare them take a quarter of a pound of Sugar with water no more than will wet the Sugar put the Quinces into it presently boyl them as fast as may be and skin them when the Syrrup is thick take it up To make Goosberry Tarts Take a pint of Goosberries and put them into a quarter of a pound of Sugar and 2 spponfuls of water and put them on the fire and stir them as you did the former To preserve Rasberries Take as many as you please a lay of Sugar and a lay of Rasberries and so lay them into the Skillet and as much water as you think will make Syrrup enough and boyl them and put two spoonfuls of water in bescum it take it off and let it stand To preserve Currans Part them in the tops lay a lane of Currans and a lane of sugar and so boyl them as fast as you do Rasberries do not put in the spoon but scum them boyl them till the syrrup be pretty thick then take them off and let them stand till they be cold and put them into a glass To preserve Medlars Take the just weight of sugar as they weigh to a pound of sugar put a pint and half of water scald them as long as the skin will come off stone them at the head put the water to the sugar and boyl it and strain it put in the Medlars boyl them apace let them stand till they be thick then take them off To preserve Goosberries Take the fairest Goosberries you can get with the stalks on prick 3 or 4 holes in every one of them then take the weight of them in Sugar lay the best part of the Sugar in the bottom of a silver or pewter dish then lay your Goosberries one by one upon it strew some of the rest of the sugar upon them and put 2 spoonfuls of the water into half a pound then set the Goosberries on a Chafing-dish of coals and let them stand uncovered scalding upon the fire a pretty while before they boyl but not too long for then they will grow red and when they be boyling let them not boyl too fast when they be enough put them up you must
put the rest of the sugar on them as they boyl and that will harden them and keep them from breaking To make Goosberry Cakes Pick as many Goosberries as you please and put them into an earthen pitcher and set it in a kettle of water till they be soft and then put them into a sive and let them stand till all the juice be out and weigh the juice and as much sugar as syrrup first boyl the sugar to a Candy and take it off and put in the juice and set it on again till it be hot and take it off and set them in press till they be dry then they are ready To do Goosberries like Hops Take pricks of black thorn then take Goosberries and cut them a little a cross take out the stones put them upon the pricks weigh as much sugar as they weigh and take a quart or a pint of water and put into the sugar and let it boyl a while then put in the Hops let them stand and scald 2 hours upon the coals till they be soft then take out the Hops and boyl the syrrup a while then take it off and put in the Hops To preserve Apricocks First stone them weigh them and take as much Sugar as Apricocks put in a Bason some in the bottom and some on the top let them stand all night set them on the fire till they be scalding hot then heat them twice more To make Apricock Cakes Take as many Apricocks as you please and pare them put as much Sugar as they weigh take no more water than will melt the Sugar then boil the Sugar and it together till they be pretty stiff then take them off and put them in Saucers To make Mackerooms Take half a pound of Almonds put them in water stamp them small put in some Rose-water a good spoonful of flower 4 Eggs half a pound of Sugar in the beating of the Eggs put in the Almonds heat the Oven hot enough to bake a Custard put them in when you have taken them out let them stand till they be cold they must be baked in earthen pans round and buttered very thin How to preserve white Damsons Green. Take white Damsons scald them in water till they be hard then take them off and pick as many as you please take as much Sugar as they weigh strew a little in the bottom put 2 or 3 spoonfuls of water then put in the Damsons and the Sugar and boyl them take them off then let them stand a day or two then boyl them again take them off and let them stand till they be cold How to preserve Mulberries Take as many Mulberries as you please and as much Sugar as they weigh first wet the Sugar with some juice of Mulberries stir your Sugar together then put in your Mulberries then boyl them apace till you think they are boyled enough then take them off and boyl the syrrup a while and put in the Mulberries let them stand till they be cold To preserve Pippins white Take some Pippins and pare them and cut them the cross way and weigh them add to a pound of Sugar a pint of water then put the Sugar to the water and then let it boyl a while and then put in the Pippins and let them boyl till they be clear at the core take them off and put them up To make white Cheese Cakes Scald Quinces and let them stand till they be cold but not seethed till they be tender enough then take them off and pare them then scrape off the softest and do it through a sive and then weigh as much Sugar as it doth weigh and beat it and sift it into the Quinces and stir it all together and set it on the coals and stir it about but let it not boyl at all but let it stand and cool till it be pretty thick then take it off put it in glass saucers To preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or Grapes with the juice stone the Grapes save the liquor in the stoning take off the stalks give them a boyling take them off and put them up To preserve Damsons Take as many as you please and weigh as much Sugar as they weigh and strew some on the bottom and some on the top and you may wet the Sugar with some syrrup of Damsons and a little water then set them on the fire and let them stand and soak softly about an hour then take them off and let them stand a day or two then boyl them till you think they be enough take them off and put them up To make Cakes of Lemons of Violets Take of the finest double refined Sugar beaten very fine and searced through fine Tiffany and to half a silver Porringer of Sugar put to it two spoonfuls of water and boyl it till it be almost Sugar again then grate of the hardest rinded Lemon then stir it into your Sugar put it into your coffins or paper and when they be cold take them off How to preserve Quinces red Take your Quinces and weigh them to a pound put a pound of Sugar and half a pint of water put your water to your Sugar and let it stand your Quinces must be scalded till they be tender take them off pare them and core them but not too much then put them into the Skillet where the Sugar is then set them on the fire and let them boyl two hours if it be not enough boyl it a little more pour it to the Quinces and stop it close To make Bisket-Bread Take a pound and a half of white loaf Sugar and so much flower as much Annise-seeds Coriander-seed and Carraway-seed as you please and 12 Eggs 3 whites left out take the Sugar and sift it fine and the flower also and beat your Eggs a little and mingle them well together with four spoonfuls of Damask-Rose water beat them well together and put in two spoonfuls more and beat it again about an hour and a half in all then butter plate-Trenchers and fit them with stuff scrape some Sugar on them and blow it off again heat your Oven hot enough to bake a pye and let the lid stand up a little while to draw down the heat from the top then take the lid down again and let it stand till it be cold that you may suffer your hand in the bottom then set in the plates and set up the lid again until they rise then take them out and loose them from the plates and scrape the bottoms and let them stand four hours then they be fit to eat How to preserve Grapes to look clear and green Take a pound of Grapes with no stalks on them when they do begin to be ripe then weigh as much double refined Sugar beaten small then take the Grapes that are weighed stone them at the place where the stalks are pull off the skin and strew
some Sugar in the bottom of the thing you do them in and so lay them in the Sugar you did weigh till you have stoned and pilled them and so strew the Sugar upon them and set them on the fire and let them boyl as fast as can be till the syrrup be pretty thick then take them off and put them up until they be cold How to candy Apricocks Take your Apricocks the fairest and scald them and pill them between two cloths crush the water softly out of them as dry as you can without too much flatting them then take of searced Sugar almost as much as they weigh and boyl it all together to a candy height then take it off the fire and lay the Apricocks in it one by one with a feather anoint them over then set them on a Chafing-dish of coals and let them be thorough sod but not boyl then take them off the fire and set it on the Stove or Oven blood-warm and twice a day set them on the fire and turn them once at every heating anoint them with a feather and the same syrrup every time you take them off the fire this do till you see the syrrup begin to spattle and be full of eyes then take them out of the syrrup and lay them on glass-plates and dry them in a Stove or Oven turning them a day or two till they be dry white Pear-plumbs may be done thus How to make Paste of Goosberries or Barberries or English Currans Take any of these tender fruits and boil them softly on a Chafing-dish of coals then strain them with the pap of a roasted Apple then take as much Sugar as it weighs and boil it to a candy height with as much Rose-water as will melt the Sugar then put in the pap of your fruit into the hot Sugar and let it boil leisurely till you see it reasonable stiff almost as thick as for Marmalet then fashion it on a sheet of glass and so put it into the Oven upon 2 billets that the glass may not touch the bottom of the Oven for if it do it will make the paste rough and so let it dry leisurely and when it is dry you may box it up and keep it all the year How to make Paste of Oranges and Lemons Take your Oranges and Lemons and set on the fire 2 vessels of fair water at once boil them and then shift the water 7 times that the bitterness may be taken from them slit them through the midst and take out the Kernels and wring out all the water from them then beat them in an Alabaster Mortar with the paps of 3 or 4 Pippins then strain it through a fine strainer then take as much Sugar as that pap doth weigh being boiled to a candy height with as much Rose-water as will melt the Sugar then put the pap of your Oranges and Lemons into the hot Sugar and so let it boil leisurely with stirring and when you see it stiff as for Manchet the fashion it on a sheet of glass and so set it in a Stove or Oven and when it is throughly dry box it up for all the year How to make Paste-Royal in Sauce Take Sugar the quantity of four ounces very finely beaten and scarced and put it into an ounce of Cinnamon and Ginger and a grain of Musk and so beat it into paste with a little Gum-dragon steeped in Rose-water and when you have beaten it into paste in a stone Mortar then roul it thin and print it with your moulders then dry it before the fire and when it is dry box it up and keep it all the year How to candy Pears Plumbs or Apricocks that they shall look as clear as Amber Take your Apricocks Plumbs and give every one a cut to the stone in the notch and then cast Sugar on them and bake them in an Oven as hot as for Manchet close stopped bake them in an earthen Platter let them stand half an hour then take them out of the dish and lay them one by one upon Glass plates and so dry them if you can get Glasses made like Marmalet boxes to lay over them they will be the sooner candied this is the manner to candy any such fruit How to make Paste-Royal white that you may make Court Boles Caps Gloves Shooes or any pretty thing in moulds Take half a pound of double refined Sugar and beat it well and searce it through a fine Lawn then put it into a fine Alabaster mortar with a little Gum-dragon steeped in a little Rose-water and one grain of Musk so beat it in a Mortar till it comes to a pretty paste then roul it thin with a rouling-pin and print it with your Moulders like Gloves Shooes or any thing else and some you may roul very thin with a rouling-pin and let it dry in an ashen dish otherwise called a Court Cup and let it stand in the dish till it be dry and it will be like a saucer you must dry them on a board far from the fire but you must not put them in an Oven they will be dry in two or three hours and be as white as snow then you may gild box and cup. How to make fine Diet-Bread Take a pound of fine Flower twice or thrice drest and 1 pound a quarter of fine sugar finely beaten and take 7 new laid Eggs and put away the yolk of 1 of them and beat them very well and put 4 or 5 spoonfuls of Rose-water amongst them and then put them in an Alabaster or Marble mortar and then put in the flower and sugar by degrees beat it or pound it for the space of 2 hours until it be perfectly white and then put in an ounce of Carraway-seed then butter your plates and sawcers and put in of every one and so put them into the Oven If you will have a glass and Ice on the top you must wash it with a feather and then strew sugar very finely beaten on the top before you put it into the Oven How to preserve Apricocks Take your Apricocks and put them into a skillet of fair water and put them over the fire until they be something tender then take them up out of the water and take a bodkin and thrust out the stones at the top and then pill off their skins and when you have done put them into a silver dish or bason and lay Sugar very finely beaten over and under them and put a spoonful or 2 of water unto them and set them over a very soft fire until they be ready then take them up and lay them into another dish a cooling and if you see good boil the syrrup a little more when they are cold and the syrrup almost cold put them up in a gally-pot or glass together How to preserve Damsons Take a pound or something more of pure Sugar finely beaten and then take a pound of Damsons and cut a scotch in the side
party requires and boil it well down and bruise the Chicken and put it in again and it is a pretty Broth and to alter it you may put in half a dozen Prunes and leave out the herbs or put them in so when it is well boiled strain it and season it A Broth to eat on Fasting-days Take fair water and set it a boiling and when it is boiled put to it so much strained Oatmeal as you think will thicken it and a large Mace a handful of Raisins of the Sun as many Prunes and as many Currans if your quantity require so boil it and when it is boiled season it with salt sugar and a piece of sweet butter if the time will allow it and for an alteration when this broth is boil'd put in a quantity of Cream and it will do well To make a Ponado The quantity you will make set on in a posnet of fair water when it boils put a mace in and a little piece of Cinnamon and a handful of Currans and so much bread as you think meet so boil it and season it with Salt Sugar and Rose-water and so serve it To make a Caudle Take Ale the quantity that you mean to make and set it on the fire and when it is ready to boil scum it very well then cast in a large mace and take the yolks of 2 Eggs for 1 Mess or one draught and beat them well and take away the skin of the yolks and then put them into the Ale when it seetheth be sure to stir them well till it seeth again for a young-ling then let it boil a while and put in your Sugar and if it be to eat cut three or four toasts of bread thin and toast them dry but not brown and put them to the caudle if to drink put none To make Almond Butter Blanch your Almonds and beat them as fine as you can with fair water 2 or 3 hours then strain them through a linnen cloth boil them with Rose-water whole mace and Annise-seeds till the substance be thick spread it upon a fair cloth draining the whey from it after let it hang in the same cloth some few hours then strain it and season it with rose-Rose-water and Sugar To stew Beef Take a good Rump of Beef cut from the bones shred Turnips and Carrots small and Spinage and Lettice put all in a pan and let it stew 4 hours with so much water and a quart of White-wine as will cover it when it is stewed enough then put in a Wine-glass full of Elder Vinegar and serve it in with sippets To souce a young Pig. Take a young Pig being scalded boil it in fair water and White-wine put thereto Bay-leaves whole Ginger and Nutmeg quartered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot To boil Flownders or Pickerels after the French fashion Take a pint of White-wine the tops of young Time and Rosemary a little whole mace a little whole Pepper seasoned with Verjuice salt and a piece of sweet Butter and so serve it this broth will serve to boil fish twice or thrice in or four times To make flesh of Apricocks Take Apricocks when they are green and pare them slice them and take half their weight in sugar put it to them so put them in a Skillet and as much water as you think will melt the sugar so let them boil and keep them stirring till they be tender and so take them off and scum them very clean so put them forth of the skillet and let them stand take as much sugar as you had before and boil them into a candy height and then put in your Apricocks and set them over a soft fire but let them not boil so keep them with oft stirring till the syrrup begin to jelly then put them in glasses and keep them for your use To make flesh of Quinces Take Quinces pare them and core them and cut them in halfs boil them in a thin syrrup till they be tender then take them off and let them lie in syrrup then take Quinces pare and quarter them take out the cores put as much water to them as will cover them then boil them till they be very tender and then strain out the liquor clean from them and take unto a pint of that liquor a pound of sugar put as much water to the sugar as will melt it then boil it to a candy height then stir the Quinces that are in the syrrup as thin as you can when your sugar is at a full candy height put in a pint of the liquor then set it over a soft fire stirring it leisurely till the sugar be dissolved then put in half a pound of your slices keeping it still stirring but not to boil you must take the jelly of Quinces kernels that have lain in water 2 or 3 hours take 2 good spoonfuls of it and put it to the flesh so keep it stirring leisurely till it begin to jelly upon the spoon then put it into thin glasses and keep it in a stove To preserve Oranges Take a pound of Oranges and a pound of sugar pill the outward rind and inward white skin off take juice of oranges put them into the juice boil them half an hour and take them off To dry Cherries Take the fairest Cherries stone them take to six pound of Cherries a pound of sugar put them into a Skillet straining the sugar among them as you put them in then put as much water to them as will boil them then set them upon a quick fire let them boil up then take them off and strain them very clean put them into an earthen pan or pot let them stand in the liquor 4 days then take them up and lay them severally one by one upon silver or earthen dishes set them in an Oven after the bread is taken out and so shift them every day upon dry dishes and so till they be dry To dry Peaches Take Peaches and coddle them take off the skins stone them take to four pound of Peaches a pound of sugar then take a gally pot and lay a lane of Peaches and a lane of sugar till all be laid out then put in half a pint of water so cover them close and set them in embers to keep warm so let them stand a night and a day put them in a skillet and set them on the fire to be scalding hot then put them into your pot again and let them stand 24 hours then scald them again then take them out of your syrrup and lay them on silver dishes to dry you may dry them in an Oven when the bread is taken out but to dry them in the Sun is better you must turn them every day into clear dishes To boyl Veal Take Veal cut it in thin slices and put it into a pipkin with as much water as will cover it then wash a handful of Currans
of each of them a like quantity and seeth them in White-wine and make a Plaister thereof and let it be laid as hot as may be suffered to the place grieved and this will ease a pain and asswage the swelling An approved Medicine for a stinking Breath Take a good quantity of Rosemary leaves and flowers and boyl them in White-wine and with a little Cinnamon and Benjamin beaten in powder being put thereto let the Patient use to wash his mouth very often therewith and this will presently help him A good Broth for one that is weak Take part of a Neck of Lamb and a pretty running Fowl and set them on the fire in fair spring water and when it boyleth scum it well so done put in two large Mace and a few Raisins of the Sun stoned and a little Fennel root and a Parsly root and let them boyl if the party be grieved with heat or cold in the stomach if heat put in two handful of barley boyled before in two waters and some Violet leaves Sorrel Succory and a little Egrimony if cold put in Rosemary Thyme a little Marrigold leaves Borrage and Bugloss and boyl this from 4 pints to less than one A Receipt for Purging D. T. Take the leaves of new Sene 6 ounces of chosen Rubarb one ounce and half leaves of Sage and Dock roots of each one ounce of Barberries half an ounce Cinnamon and Nutmeg of each an ounce Annise-seeds and Fennel seeds of each six drachms of Tamarisk half an ounce Cloves and Mace of each half a drachm beat them into a gross powder and hang them in a linnen bag in six gallons of new Ale so drink it fasting in the morning and at night To comfort the stomach and help windiness and Rheum Take of Ginger one penny-worth Cloves 4 penny-worth Mace seven penny-worth Nutmeg 4 penny-worth Cinnamon 4 penny-worth and Galingal two penni-worth of each an ounce of Cubebs Corral and Amber of each 2 drachms of Fennel seeds Dill seed and Carraway seed of each one ounce of Liquorish and Annise seeds of each an ounce all beaten into fine powder 1 pound and a half of fine beaten Sugar which must be set on a soft sire and being dissolved the powders being well mixed therewith till it be stiff then put thereunto half a pint of red Rose-water and mix them well together and put it into a gally pot and take thereof first in the morning and last in the evening as much as a good Hasel Nut with a spoonful or two of red Wine To make a Callice for a weak person Take a good Chicken and a piece of the neck end of Lamb or Veal not so much as the Chicken and set them on the fire and when they boil and are well scummed cast in a large mace and the pieces of the bottom of a manchet and half a handful of French barly boiled in 3 waters before and put it to the Broth and take such herbs as the party requireth and put them in when the broth hath boiled half an hour so boil it from 3 and a half to 1 then cast it through a strainer and scum off all the fat so let it cool then take 20 good Jordan almonds or more if they be small and grind them in a mortar with some of the broth or if you think your broth too strong grind them with some fair water and strain them with the broth then set it upon a few coals and season it with some Sugar not too much and when it is almost boiled take out the thickest and beat it all to pieces in the mortar and put it in again and it will do well so there be not too much of the others flesh For the Gout Take 6 drams of Ciriacostine fasting in the morning and fast 2 hours after it you may roul it up in a Wafer and take it as Pills or in Sack as you conceive is most agreeable for the stomach this proportion is sufficient for a Woman take 8 drams for a man and take it every second day until you find remedy for it it is a gentle purge that works only upon winds and water The Poultess for the Gout Take a penny loaf of whitebread and slice it and put it in fair water 2 Eggs beaten together a handful of red Rose leaves 2 pennyworth of Saffron dryed to powder then take the bread out of the water and boyl it in a quantity of good milk with the rest of the ingredients and apply it to the place grieved as warm as you can well endure For them that cannot hear Put into their ears good dried Suet. A Soveraign water good for many Cures and the health of bodies Take a gallon of good Gascoign Wine White or Claret then take Ginger Galingal Cardomon Cinamon Nutmegs Grains Cloves Annise seeds Fennel seeds Carraway seeds of each of them 3 drams then take Sage Mint red Rose leaves Thyme Pellitory Rosemary wild Thyme wild Marjoram Organy Pennymountain Pennyroyal Cammomil Lavendar Avens of each of them a handful then beat the spices small and the herbs and put all into the Wine and let it stand for the space of 12 hours stirring it divers times then still it in a Limbeck and keep the first water by it self for it is best then will there come a second water which is good but not so good as the first the Virtues of this Water be these It comforteth the Spirit Vital and preserveth greatly the Spirit Vital and preserves the youth of man and helpeth all inward diseases coming of cold and against shaking of the Palsie It cureth the contract of sinews and helpeth the conception of the barren it killeth the worms in the belly it killeth the Gout it helpeth the tooth-ach it comforteth the stomach very much it cureth the cold Dropsie it breaketh the stone in the back and in the reins of the back it cureth the Canker it helpeth shortly the stinking breath and whosoever useth this water oft it preserveth them in good liking this water will be better if it stand in the Sun all the Summer and you must draw of the first water but a pint and of the second as far as it will run until the whole gallon of wine and herbs be all done out but the last water is very small and not half so good as the first if you do draw above a pint of the best water you must have all things more as is aforesaid To stench the bleeding of a wound Take a Hounds turd and lay it on a hot coal and bind it thereto and that shall stench bleeding or else bruise a long worm and make powder of it and cast it on the wound or take the ear of a Hare and make powder thereof and cast that on the wound and that will stench bleeding For spitting of blood after a fall or bruise Take Bettany Vervain Nose-bleed and 5 leaved grass of each alike and stamp them in a mortar and wring out
the juice of them and put to the juice as much Goats milk and let them seeth together and let him that is hurt drink of it 7 days together till the waxing of the Moon and let him drink also Osmory and Comfry with stale Ale and he shall be whole For to heal him that spitteth Blood. Take the juice of Bettony and temper that with good milk and give the sick to drink four days and he shall be whole For to know whether one that hath the Flux shall live or die Take a penny weight of Tresoile seed and give him to drink in Wine or water and do this 3 days and if it cease he shall live with the help of Medicine if not he shall die For to stench the bleeding of a Vein Take Rue and seeth it in water and after stamp it in a Mortar and lay it on the Vein then take Lambs wooll that was never washed and lay that thereon and that shall stench bleeding For a Vein that is evil smitten Take Beans and peel away the lack and seeth them well in Vinegar and lay them on the Vein hot in manner of a Plaister For one that pisseth Blood. Take and seeth Garlick in water till the third part be wasted away let him drink of the water and he shall be whole For a woman travailing with Child Take and give her Tittany to drink in the morning and she shall be delivered without peril or else give her Hysop with water that is hot and she shall be delivered of the child although the child be dead and rotten and anon when she is delivered give her the same without Wine or bind the herb Argentine to her nostrils and she shall be soon delivered or else Polipody and stamp it and lay that on the womans foot in manner of a Plaister and she shall be delivered quick or dead or else give her Savory with hot water and she shall be delivered Against surfeiting and digesting Take the bottom of a wheat loaf and toste it at the fire till it be brown and hard and then take a good quantity of Aqua vitae and put upon the same roasted and put it in a single linnen cloth and lay it at the breast of the Patient all night and with the help of God he shall recover and he shall vomit or purge soon after A water to comfort weak Eyes and to preserve the sight Take a gallon and a half of old wheat fair and clean picked from all manner of soil and then still it in an ordinary Still with a soft fire and the water that comes of it must be put in a glass then take half a pound of white Sugar-candy and bruise it in a mortar to powder and after 3 days when the water hath been in a glass then put in the powdered Candy then take an ounce of Lapis Tutia prepared and put it into the glass to the rest of the stuff then take an ounce of Camphire and break it between your fingers small and put it into the glass then stop the glass close and the longer it stands the better it will be For tender Eyes or for Children Take a little piece of white Sugar-candy as much as a Chesnut and put it into 3 or 4 spoonfuls of White-wine to steep then take it out again and dry it and when it is dry bruise it in a clean Mortar that tastes of no spice then put it upon a white Paper and so hold it to the fire that it may be thorow dry and then search it thorow a little sieve For hot and red Eyes Take slugs such as when you touch them will turn like the pummel of swords 12 or 16 shake them first in a clean cloth and then in another and not wash them then stamp them and put 3 or 4 spoonfuls of Ale to them and strain it through a dry cloth and give it the party morning and evening first and last For Corns Take fair water half a pint Mercury sublimate a pennyworth Allum as much as a Bean boil all these together in a glass Still till a spoonful be wasted and always warm it when you use it this water is also good for any Itch Tetter Ring-worm or Wart Searcloth for a Sore or Sprane or any swelling Take Vervain 7 ounces of Sires 7 ounces of Camphire 3 drams of oyl of Roses ten ounces let the Wax and this Oyl boyl till the Wax be melted then put in your Sires finely beaten stirring it on the fire till it look brown then put in the Camphire finely beaten and let it boyl 2 or 3 walms and then dip in your clothes A Poultess for a Swelling Take a good handful of Violet leaves and as much Grundsel of Chickweed and Mallows half a handful cut all these with a knife and so seeth them well in Conduit water and thicken it with Barly meal being finely sifted and so roul it sure and lay it to the swel'd place and shift it twice a day To make a strong water good for a Canker or any old Sore or to eat any lump of flesh that groweth Take of Celendine a handful of red Sage a handful and of Wood-bind leaves a handful shred all these together very small and steep them in a quart of White-wine and a pint of water letting it stand all night and on the morrow strain it and put therein of Borax and Camphire of each nine penny-worth and of Mercury four penâ—yworth and set them on a soft fire boyling softly for the space of an hour and when you will use it warm a little of it dip in it a cloth and lay it on the Sore or dip it in any Cotton To heal any Bruise Sore or Swelling Take two pound of Wax and two pound of Rosin and two pound and a half of butter and four spoonfuls of Flower and two good spoonfuls of Honey put in your Wax Rosin and your Butter altogether boyl all these together and clarifie it then put in two ounces of Carmerick and when it hath thus boyled a quarter of an hour put a little water in a dish and put it in and let it stand till it be cold and when you will use it you may melt it on a soft fire and put in your clothes and make a Searcloth and you may spread it Plaister-wise to heal any wound A Medicine for any wound old or new Take a pint of Sallet Oyl and 4 ounces of Bees Wax and two ounces of Stone pitch and two ounces of Rosin and two ounces of Venice Turpentine and one pennyworth of Frankincense and a handful of Rosemary tops and a handful of Tutsan leaves and a handful of Plantain leaves these herbs must be stamped and the juice of them put to the things aforesaid and let them boyl together about a quarter of an hour or thereabouts this being done put it into an earthen pot and when it is cold you may use it as you have occasion and keep it a year
and put thereto a little Wheat flower and stir them together till it be thick but let it come near no fire but all cold let it be laid on raw to the sore and it shall cleanse the wound A Medicine for a Bone-ach Take Brook-lime and Smallage and Dasies with fresh Sheeps tallow and fry them together and make thereof a plaister and lay it to the sore hot For Sinews that are shrunk Take young Swallows out of the nest a dozen or 16 and Rosemary Lavender and rotten Straw-berry leaves strings and all of each a handful after the quantity of the Swallows the feathers guts and all bray them in a mortar and fry all them together with May Butter not too much then put it into an earthen pot and stop it close 9 days then fry it again with May Butter and fry it well and strain it well when you shall use it chafe it against the fire A water for the biting of a mad Dog. Take Scabius Matfiline Yarrow Nightshade wild Sage the leaves of white Lillies of each a like quantity and still them in a common Still and give the quantity of 3 or 4 spoonfuls of the Water mingled with half a handful of Treacle to any man or beast that is bitten within 3 days after the biting and for lack of the water take the juices of those herbs mingled with Treacle it will keep therefore from rankling take Bittany Egrimony and rusty Bacon and beat them fine together and lay it unto the wound and it will keep it from rankling A proved Medicine for any one that have an Ague in their breast Take the Patients own water or any others that is very young and set it on the fire put therein a good handful of Rosemary and let it boyl then take 2 red clothes and dip them in the water then nip it hard and lay it on the breast as hot as it may be endured and apply it till you see the breast asswaged then keep it very warm To kill a Fellon Take red Sage white Sope and bruise them and lay it to the Fellon and that will kill it To break a Fellon Take the grounds of Ale and as much Vinegar the crums of leavened bread and a little Honey and boyl them altogether till they be thick and lay that hot to the joynt where the Fellon is and that will heal it Doctor Stevens Soveraign water Take a gallon of good Gascoign wine then take Ginger Galingal Cancel Nutmeg Grains Cloves Annise seeds Carraway seeds of each a dram then take Sage Mints red Roses Thyme Pellitory Rosemary wild Thyme Cammomile Lavender of each an handful then bray both Spices and Herbs and put them all into the Wine and let them stand for 12 hours divers times stirring them then still that in a Limbeck but keep that which you still first by it self for that is the best but the other is good also but not so good as the first The Vertues of this water are these It comforteth the Spirits Vital and helpeth the inward diseases which come of cold and the shaking of the Palsie it cureth the contraction of Sinews and helpeth the conception of Women that be barren it killeth worms in the boyd it cureth the cold Cough it helpeth the tooth-ach it comforteth the stomach it cureth the cold Dropsie it helpeth the Stone it cureth shortly a stinking breath and whoso useth this water enough but not too much it preserveth him in good liking making him young Doctor Willoughbies Water Take Galingal Cloves Cubebs Ginger Mellilot Cardaniome Mace Nutmegs of each a dram and of the juice of Celendine half a pint and mingle all these made in powder with the said juice and with a pint of good Aqua vitae and three pints of good White-wine and put all these together in a Still of glass and let it stand so all night and on the morrow still it with an easie fire as may be The Vertue is of secret nature it dissolveth the swelling of the Lungs without any grievance and the same Lungs being wounded or perished it helpeth and comforteth and it suffereth not the blood to putrifie he shall never need to be let blood that useth this Water and it suffers not the heart to be burnt nor Melancholy or flegm to have dominion above nature it also expelleth the Rheum and purifieth the stomach it preserveth the visage or memory and destroyeth the Palsie and if this water be given to a man or woman labouring towards death one spoonful relieveth In the Summer time use once a week fasting the quantity of a spoonful and in winter two spoonfuls A Medicine for them that have a pain after their child-bed Take Tar and fresh Barrows grease and boyl it together then take Pigeons Dung and fry it in fresh grease and put it in a bag For the drink Take a pint of Malmsey and boyl it and put Bay-berries and Sugar in it the Bay-berries must be of the whitest and put therein some Sanders Take some fair water and set it over the fire and put some ground Malt to it when they use these things they must keep their bed For the running of the Reins Take Venice turpentine rolled in Sugar and Rose-water swallow it in pretty rolls and put a piece of scarlet warm to your back For Cods that be swollen Stamp Rue and lay thereto To draw an Arrow-head or other Iron out of a wound Take the juice of Valerian in the which you shall wet a Tent and put it into the wound and lay the same Herb stamped upon it then your band or binding as appertaineth and by this means you shall draw out the Iron and after heal the wound as it requireth A Plaister for a green wound Take Flower and Milk and seeth them together till it be thick then take the white of an Egg and beat them together and lay it to the wound and that will keep it from ranckling For a Lask Take an Egg and Aqua vitae and boyl it with the Egg till it be dry then take Cinnamon and sugar and eat it with the Egg. For him that hath a bunch or knot in his head or that hath his head swollen with a fall Take one ounce of Bay salt raw Honey 3 ounces Turpentine two ounces intermingle all this well upon the fire then lay it abroad upon a linnen cloth and thereof make a plaister the which you shall lay hot to the head and it will altogether asswage the swelling and heal it perfectly Against the biting of any venemous Beast Assoon as the person feeleth himself bit with any venemous beast or at least so soon as it is possible let him take green leaves of a Fig-tree and press the milk of them 3 or 4 times into the wound And for this also serveth Mustard seed mingled with Vinegar A perfect Remedy for him that is sore wounded with any Sword or Staff. Take Taxas barbatas and stamp it and take the juice of
into fine powder mingle them well together put in as much Barly flower as will make it thick for a Plaister spread it on leather lay it to the small of the back letting it lie nine hours use four plaisters one after another you must slit the plaister in the midst so as it may not lie on the back bone A present remedy for a woman with Child that hath taken harm by a fall or fright or any mischance To stay the Child and strengthen it take one ounce of Pickerel jaws fine beaten and searced of Date stones and Bole Armoniack of each one ounce of Sanguis Draconis half an ounce give of these being well searced and mingled together a French Crown weight in Muskadine or Malmsey and let the woman keep her self very warm For a weak Back Take of red lead half a pound of white lead half a pound boyl these in three pints of Sallet Oyl in a pipkin stirring them continually with a piece of Iron until it be of a gray colour then rowl it up in rowls and keep it for your use Oyl of Saint John's Wort. Take a quart of Sallet Oyl put thereto a quart of the flowers of St. Johns Wort well picked let them lie therein all the year till the seeds be ripe the glass must be kept warm either in the Sun or in water all the Summer untill the seeds be ripe then put in a quarter of St. Johns Wort seeds whole and so let it stand 12 hours then you must seeth the oyl 8 hours the glass being kept open and the water in the pot full as high as the oyl is of height in the glass then when it is cold strain it that the seeds may not remain in the oyl then put up the oyl for your use A green Salve for an old Sore Take a handful of Groundsel as much Housleek of Marigold leaves a handful pick and wipe these Herbs clean but wash them not then beat all these herbs in a wooden bowl as small as is possible then strain out all the juice and put in a quantity of Hogs grease as much as two Eggs beat all these together again then put in the juice again and put in 10 Eggs yolks and whites 5 spoonfuls of English Honey and as much wheat flower as will make all this as thick as a salve and so stir it very well together and put it close up in a pot that it take no air and so keep it for your use A most excellent Powder for the Cholick and Stone You must take morning and evening before you go to bed Sperma Ceti one ounce and a half Cloves and Mace 1 quarter of an ounce Annise seeds and Perstone of each 2 ounces Cinnamon and small Pepper of each 1 quarter of an ounce Date stones a quarter of an ounce Liquorish Fennel and Sage Bay-berries of each three quarters of an ounce Acorns one quarter and half of an ounce Lilly roots two drachms the white of Oyster-shells burned in the fire one quarter of an ounce beat all these into fine powder and drink as much thereof in Ale or Beer as will lie on a six-pence and fast one hour or two after it if the party be sore grieved take one handful of Parsly and seeth it in Ale till half be sod away with 20 or 30 Prunes therein strained and put thereto two spoonfuls of this powder and drink it mornings and evenings somewhat warm A present Remedy for the Running of the Reins Take an ounce of Nutmegs half an ounce of Mastick then slice the Nutmegs and put them in steep in Rose Vinegar all one night then lay them in a dish to dry before the fire then take the Mastick and lay it in Papers and beat it with a hammer very small and put a little Coral well beaten unto it and as much Ambergrease then mingle these things together with Sugar and make it pleasant to eat and so take a good quantity morning and evening A Salve for a green wound Take 2 handfuls of water-Dittany 2 handfuls of Rosemary shred very small a quarter of a pint of Turpentine half a pound of yellow Wax a quart of Sallet Oyl half a pint of White-wine boyl all these together while the White-wine be quite consumed then it will be green and come to the height of a Salve A proved Medicine for a burning or scalding by lightning or otherwise Take Hogs grease or sheeps treacles and Alehoof beat these very well together then take more Hogs grease and boyl it to a Salve To use it Annoint the place grieved with this ointment and then lay upon the sore so annointed Colewort-leaves which must be boyled very soft in water and the strings made smooth with beating them with a Pestle A Powder for the Green Sickness approved with very good success upon many Take of Cloves Mace Nutmegs of each one quarter of an ounce beat them severally and then altogether very well fine sugar very small beaten one quarter of a pound and then mix and beat them all four together Pearl the sixth part of half an ounce finely beaten mingle it with the rest and beat them altogether again the filing of Steel or Iron an ounce and a quarter sift it very fine and mingle it with the rest but if so small a quantity will not serve add a quarter more of the mettle let it be sifted before you weigh it but if all this will not serve the turn put in a little Rubarb or a little Aloe succatrina The manner of using this Powder In the morning when you rise take half a spoonful of it as much at four a clock in the afternoon and as much when you go to bed walk or stir much after the first taking of it I mean every morning and evening fast one hour after the taking of it or more and then eat some Sugarsops or thin broth The Patients Diet. She must forbear Oatmeal in broth or any other thing Cheese Eggs Custards or any stopping meat take care that this be not given to any woman that hath conceived or is with Child A Drink to stench Blood inwardly Take the juice of one handful of Shepherds purse of Parsly and Five-finger of each as much take five slips of Egrimony strain all these juices into the milk of a red Cow and drink thereof early and late warm A Powder to keep the Teeth clean and from being worm eaten Take Rosemary burned to ashes Cuttles bone Harts-horn burned to powder Sal Gemmae 12 penny weight the flowers of Pomegranates white Coral of each a six-penny weight make all these into powder and with a little Rosewater and a Sage leaf rub the teeth A Salve to heal all manner of Sores and Cuts Take one pint of Turpentine one pint of oyl of Olives a quarter of a pint of running Water nine branches of Rosemary one ounce of unwrought Wax 2 ounces of Roses seeth all these together in a little pan over the
strong Wine-vinegar half a dozen of Egg-shells and all beaten very small one handful of white Salt put all these together into an earthen pot stir and mingle them together exceeding well then as much Bean-flower or wheat-flower as will thicken it plaister-wise then with your hand strike it on the grieved place once a day and by Gods help it will ease any sore that cometh by means of striking wrinching bruising or other kind of swelling that proceedeth of evil humours Balm water for a Surfeit Take two gallons of strong Ale and 1 quart of Sack take 4 pound of young Balm leaves and shred them then take 1 pound of Annise-seeds and as much Liquorish beaten to powder put them all into the Ale and Sack to steep 12 hours put it into a Limbeck and so still it it is good for a surfeit of choler for to comfort the heart and for an Ague A Restorative Water in sickness the Patient being weak Take 3 pints of very good new milk and put thereto one pint of very good red Wine the yolks of 21 Eggs and beat them together that done put in as much fine Manchet as shall suck up the Milk and Wine then put the same into a fair Stillory and still it with a soaking fire and take a spoonful of this water in your Pottage or drink and this in 1 or 2 Months will prevent the Consumption To make a Caudle to prevent the Lask Take half a pound of unblanched Almonds stamp them and strain it in a quart of Ale and set it on the fire then take the yolks of four Eggs and make it for a Caudle and so season it with a good quantity of Cinnamon and Sugar and eat it every morning at breakfast For one that cannot make water and to break the Stone Pare a Reddish root and slice it thin put it into a pint of White-wine and let it infuse 6 or 7 hours then strain it and set it on the fire and put thereto 1 Parsley root and one spoonful of Parsley seed and half a handful of Pellitory of the wall and seeth it until half be wasted and give it luke-warm to drink A Diet against Melancholy Take Sene 8 ounces Rubarb six drams Polipody of the Oak Sâ—rsaparilla and Madder roots of each four ounces Annife-seeds Fennel seeds Epithymum of each 1 ounce Mace Cloves and Nutmegs of each 2 ounces Egrimony Scabious and red Dock roots of each 1 handful make them all small and put it into a long narrow bag or boulter hang it in a vessel of Ale that containeth 6 gallons when it is a week old drink it morning and evening for the space of one fortnight keep you all that time warm and a good diet A Syrrup to open the Liver Take Lungwort Maidenhair Egrimony Scabious of each one handful Chamepitis Hysop of each a dozen drops Endive and Succory of each 3 or 4 leaves of young Fennel and Parsley of each one root one stick of Liquorish one spoonful of Barberries clean washed one spoonful of Annise seeds 20 Raisins of the Sun stoned boyl all these in a pottle of Water to a quart then strain it and put thereto of the best Sugar one quarter of a pound Conserve of violets one ounce and so boyl it as long as any scum arise then strain it again and use this very warm For one that cannot make water Take the seeds of Parsley of red Fennel of Saxifrage of Carraways of the kernel of Hip berries of each a like quantity put in some powder of Jet mingle these being beaten to powder well together and drink it in stale Ale lukewarm To make Aqua Composita Take of Annise-seeds and Liquorish bruised of each half a pound Thyme and Fennel of each half a handful Calamint 2 handfuls Coriander and Carraway seeds bruised of each two ounces Rosemary and Sage of each half a handful infuse these a whole night in 3 gallons of red Wine or strong Ale then still it in a Limbeck with a soft fire An Ointment for a Swelling Take of Marsh Mallows of wormwood of Smallage of each one handful boyl it with one pound of the grease of a barrow Hog until it be very green then strain it and keep it very close Lady Pawlet A Plaister for the Back Take half a pint of Oyl of Roses four ounces of white Lead ground into fine powder put your oyl into a clean Posnet and set it on the fire and when it is warm put in your white Lead ever stiring it then put into it of your Wax one quart stir it until it be black then take it from the fire and in the cooling put thereto two pennyworth of Camphire of white sanders and yellow sanders of each the weight of four pence fine Bole Terra sigillata of each 2 penniweight in fine powder all still stirring it till it be almost cold and so make it up in rouls use it as need requires for all weakness wasting or heat in the Kidneys Cranash To make Oyl of Swallows Take one handful of Mother-Thyme of Lavender-cotten and Strawberry leaves of each alike four Swallows feathers and all together well bruised 3 ounces of Sallet oyl beat the herbs and the Swallows feathers all together until they be so small that you can see no feathers then put in the oyl stir them well together and seeth them in a posnet and strain them through a Canvas cloth and so keep it for your use For a Thorn Fellon or Prick Take the juice of Fetherfew of Smallage of each one saucer full put to it as much of Wheat flower as will make it somewhat thick and put to it of good black sope the quantity of a Walnut mingle them together and lay them to the sore A Drink for one that hath a Rupture Take the Comfit otherwise called Bonesel a pretty handful of Woodbitten as much Bread Plantain and leaves of Cammock somewhat more than a handful of Vervain as much as of the Cammock of Dasie roots a small quantity of Elder tops or young buds the least quantity stamp all these together and put unto them being stamped one pint of pure White-wine then strain it and drink of it morning and evening one hour or more before breakfast or supper a good draught blood-warm If it be a sucking Child let the Nurse drink posset Ale of the aforesaid drink and let the Child suck immediately if he be an old body let him take it lying in his bed 9 days if it may be conveniently or otherwise to use no straining For a Lask or Flux Take one quart of red Wine as much running water one ounce of Cinnamon seeth these half away and give the Patient six spoonfuls to drink morning and evening if you think it be too harsh put in a piece of Sugar A Lotion Water for the Canker Take one gallon of pure Water four handfuls of Woodbine of Marigolds and Tetful of each two handfuls of Celendine Rue Sage
a six-penny weight of this powder at a time in the morning fasting and drink not after it one hour For the Cholick and Stone Take 1 handful of Fili Pendula of Rosemary of Saxifrage of Ivy growing on the wall of Harts-tongue of Thyme of Parsley of Scabious of each 4 handfuls of Marigolds one handful of Marjorum 3 handfuls of brown Fennel of Londebeese of Spernits of Borrage of each 2 handfuls of Maiden-hair 3 handfuls still all these in May keep it in a Glass till you have need of it then take of it five spoonfuls and three of White-wine and of clean powder of Ginger half a spoonful put these together and warm it lukewarm and let the Patient drink it in the morning 2 hours before he rise out of his bed let him lay more clothes upon him for it will provoke him to sweat after the sweat is gone let him rise and walk whither he will. A good water to drink with wine or without to cool Choler Take Borrage roots and Succory roots of each two wash and scrape them fair and clean and take out their cores then take an earthen pot of two gallons fill it with fair spring water set it on a fire of Charcoal put the roots in it and 8 pennyworth of Cinnamon when it beginneth to seeth put into it 4 ounces of fine sugar and let it seeth half an hour then take it off let it cool and drink thereof at your pleasure How to make Aqua Composita for the Cholick and Stone Take strong Ale one month old as many gallons as your pot will hold and for every gallon take two ounces of Liquorish and as much Annise seeds and of these Herbs following two handfuls of each to every gallon of Birch leaves Burnet Pasphere Pellitory of the wall Watercresses Saxifrage Grumwell seeds Filipendula Pennyroyal Fennel half a root of Elecampane of Haws of Hips of Berries of Brambles and Barberries of each half a pint still them as you do other Aqua vitae A Medicine for the Cholick passion Take the smooth leaves of Holly dry them and make them into powder of Grumwell seed and Box seed of each a little quantity let the Patient drink thereof How to take away the servent shaking and burning of an Ague Take of the rind of the Wilding-tree with the leaves in Summer of each half a handful as much Bettony 3 crops of Rosemary seeth them in a quart of posset-Ale to a pint and let the sick drink of this as hot as he can and so within 3 times it will ease him For the hardness and stiffness of the Sinews Take 12 fledg'd Swallows out of the nest kill them beat them feathers and all in a Mortar with Thyme Rosemary and Hop then seeth them with May butter a good while then strain them through a strainer as hard as you can and it will be an Ointment take the strings that grow out of the Strawberries and beat them amongst the rest How to stay the Flux Take white Starch made of wheat 2 or 3 spoonfuls and take also new Milk from the Cow stir these together and let them be warmed a little and give it to the party grieved in manner of a Glister a present remedy An approved Medicine for the Plague called the Philosophers Egg It is a most excellent preservative against all poysons or dangerous Diseases that draw towards the Heart Take a new laid Egg and break a hole so broad as you may take out the white clean from the yolk then take one ounce of Saffron and mingle it with the yolk but be careful you break not the shell then cover it with another piece of shell so close as is possible then take an earthen pot with a close cover with warm embers so that it shall not be buried and as those embers do cool so put in more hot and do so for the space of two days until you think it be dry for proof whereof you shall put in a pen and if it come out dry it is well then take the Egg and wipe it very clean then pare the shell from the Saffron and set it before the fire and let it be warm then beat it in a Mortar very fine and put it by it self then take as much white Mustard-seed as the Egg and Saffron and grind it as small as meal then searce it through a fine Boulter that you may save the quantity of the Egg so searced then take a quarter of an ounce of Dittany roots as much Tormentil of Nuces Vomicae one dram let them be dried by the fire as aforesaid then stamp these 3 last severally very fine in a Mortar then mix them 3 well together after that take as a thing most needful the root of Angelica and Pimpernel of each the weight of six-pence make them to powder and mix them with the rest then compound therewith five or six scruples of Unicorns horn or for want thereof Harts horn and take as much weight as all these fine powders come to of fine Treacle and stamp it with the powders in a Mortar until it be well mixt and hang to the pestle and then it is perfectly made then put the Electuary in a stone pot well nealed and so it will continue 20 or 30 years and the longer the better How to use this Electuary First when one is infected with the pestilence let him take so soon as he can or ever the disease infect the heart one crown weight in Gold of this Electuary and so much of fine Treacle if it be for a man but if it shall be for a woman or child take less and let them be well mixed together and if the disease come with cold give him the Electuary with half a pint of White-wine warm well mixed together but if it come with heat then give it him with Plantain Water or Well water and Vinegar mixt together and when he hath drunk the same let him go to his naked bed and put off his shirt and cover him warm but let his bed be well warmed first a hot double sheet wrapped about him and so let him sweat 7 8 or 10 hours as he is able to endure for the more he doth sweat the better because the disease fadeth away with the sweat but if he cannot sweat then heat 2 or 3 Bricks or Tiles and wrap them in moist clothes wet with water and salt and lay them by his sides in the bed and they will cause him to sweat and as he sweateth let it be wiped from his body with dry hot clothes being conveyed into the bed and his sweat being ended shift him into a warm bed with a warm shift all fresh new clothes using him very warily for taking of cold and let his clothes that he did sweat in be well aired and washed for they be infectious and let the keepers of the sick beware of the breath or air of the party in the time of his
of Bayes then let it boyl again a little then let your clothes be but of a reasonable size to dip them in it then you must have two sticks which must be hollow in the middle to strip the clothes through then lay them abroad until they be cold upon a board then rowl them up and keep them and when you use them lay them upon the place grieved and let them lie 12 hours then take it off and wipe it and lay the other side and let that lie as long A Plague Water to be taken three times for the first helpeth not Take a Gallon of White-wine Ale or Beer and to that quantity take a quarter of a pound of each of these Herbs following Rose-water a quarter of a pint Rue Sage Vervain Egrimony Bettony Celendine Carduus Angelica Pimpernel Scabious Valerian Wormwood Dragons Mugwort all these Herbs must you shred in gross together and steep in the aforesaid liquor the night before you distil it in a Rose-water still and then keep the first water by it self being the weaker and therefore fitter for Children it helpeth all Fevers Agues and Plagues being thus taken seven spoonfuls or thereabout of the strongest blood warm and give it to the party to drink in an Ague or Fever an hour before the fit come and so to sweat either by exercise or in your bed but your stomach must be empty and if it be taken for the Plague then put it into a little Diascordium or Mithridate A Defensive Plaister Take the white of an Egg and Bole Armoniack spread it on leather A Syrrup for a Cold. Take Colts foot Water Hyssop water and Honey put Liquorish Annise seeds and Elecampane put thereto the juice of Fennel and boyl them To stay the bleeding of a wound Take Charcoal red hot out of the fire and beat it to powder A Poultess Take Milk Oatmeal and red Rose leaves and a little Deers suet For the Running of the Reins Take Cups of Acrons and grate them and grate some Nutmeg put this in Beer and drink it For a Poultess Take Linseed and beat it to powder boyl it in Milk with Mallows and Sheeps suet For a Blast Take a good quantity of Vervin and boyl it in Milk and wash the blast therewith very well then bind the herb very close to it some few hours after wash it again the Milk being warmed and so bind it up again the oftner it is done the better and in a day or two it will be well if it be taken before it fester Another Take a good quantity of Vericon being green with as much Dill chop them together and boyl them in Boars grease as much as will cover them and for want thereof so much May butter and when they be boyled together let them stand 2 or 3 days and then boyl it a little and so strain it through a cloth A Balsamum Take in the latter end of September good store of Honey suckle berries and put them in a body of a glass Still stopped and set it in hot horse-dung 8 days distil it in Balneo then when you have drawn the water forth pour the water into the stuff again stop it close and put it into the dung 24 hours then set it in ashes and distil both water and oyl with a great fire as much as will come forth and at last separate the water from the oyl in Balneo To make an excellent oyl of Hypericon Take flowers leaves and seed of Hypericon as much as you list beat them together and infuse them in White-wine that they may be covered therewith and set them in the Sun for ten days then put thereto so much oyl-Olive as all the rest do weigh and let it stand ten days more in the Sun but look that you weigh the Oyl to know how much it is then put thereto for every pound of Oyl two ounces of Turpentine and 1 dram of Saffron and of Nutmegs and Cloves of each half an ounce of Myrrh and Rosin of each 1 ounce and of the root of Briony 2 ounces put them all in a Vessel of glass and mix them well together and set them in a Vessel of hot water and then set thereto a head of glass and Receiver well shut and boyl it so long until no more will distil from it which will be about 24 hours then take it out and strain it whilst it is hot and keep it in a Vessel of Glass and when you first use it heat it well and apply it upon a wound without using any tent at all this is excellent for a green wound especially if there be veins sinews or bones offended or cut it keepeth wounds from putrefaction it cleanseth them and easeth pain and doth incarnate and skin them it helpeth bruises pains aches or swelling in any part and is wonderful good against venom or poyson For the Falling sickness Take the roots of single Pionie grate them drink them and wear some of them about your neck For the kibed Heels Take a Turnip make a hole in the top of it take out some of the pith infuse into that hole oyl of Roses then stop close the hole roast the Turnip under the embers when it is soft apply it plaisterwise warm to the kibe bind it fast Lapis Prunellae A Medicine for sore Eyes Take one pound of Saltpeter boyl it in a Goldsmiths earthen pot with a very hot fire round about it let it boyl till it be very black and melted then take a quarter of an ounce or 6 pennyweight of Roch-allum and a quarter of an ounce of Brimstone break them and put them in the Saltpeter by little at once as it boyleth and let it burn till the flame go out of it self then pour it in a brass Ladle or into a Chafer and so let it stand till it be cold and when you will use it scrape it very fine with a knife and put a little of it to the sore eyes hold down the eye-lids till the pain be gone then let the water drop out of the eye This Medicine taketh away the Pearl Pin and Web in the eye and all sores and blood-shed it also helpeth the Toothach being put into the hollow Tooth with a little lint if the Tooth be not hollow rub it outward Finally it helpeth a stinking breath being eaten in the morning fasting For a Scald-head Take a handful of Grovers shreds and a handful of Dock-roots the pith taken out and boyl them in strong Ale until they be reasonable thick and annoint the head therewith For a Bloody Flux Take Rubarb and roast it then grind it to powder and take as much as will lie upon a six-pence and keep warm that day the next day eat conserve of Roses mixed with Coral and drink that day if you will posset Ale made of Cammomile For the Itch. Take a pound of Butter unwashed and unsalted 3 good handfuls of red Sage and as much Brimstone beaten into powder as a
Walnut boyl these well together and strain it and put in half an ounce of Ginger beaten small For sore Eyes Take new Hens-dung out of the nest and put it into an Oven almost cold let it lie there all night and take the white of it and beat it being dried and take as much of the powder of Ginger finely beaten and put to that half in like quantity of Sugar-candy all which all which must be beaten very well and searced then put it into the sore eyes every night and in the morning and wash it out with water A Water for sore Eyes Take a pint of fair running water of wild Dasies and 3 leaved grace of each a good handful wash the herbs very clean in a Cullender and put them into a clean skillet of water let them boyl very well over the fire until the water look green then take a little piece of Allum and put into the water and when it is boyling then tast of the water and when it sticks to the mouth take as much honey as will make it very sweet then after it hath boyled a little while take it off the fire strain it and drop a little every night into the eyes An approved application against any Surfeit Take the bottom of a Muncornloaf cut it about an inch thick and as broad as the palm of your hand toast it very well then take of Sallade Oyl and Claret-wine of each a like quantity as much as will wet the toast well throughly warm it hot then put the toast into it when the toast is well soaked strew the powder of Cloves and Mace hereupon thick then apply it to the stomach of the Patient as warm as he can endure it it will purge upwards and downwards as often as you apply a fresh toast made as aforesaid that may be applied so often as any one findeth their stomach ill at ease although then it will not purge except in case of surfeit A Medicine against the Plague Take of the root called Set-well the quantity of half a Walnut and grate it of Treacle green one good spoonful of fair water 3 spoonfuls make all these more than lukewarm and so drink them off in bed and sweat six or seven hours and in your sweat drink small Posset Ale made of small drink as you need but not till an hour and half after the taking of the Potion and it will bring forth the Plague sore If you cast the Medicine you may take it the second third or fourth time by the whole half or less measure as your stomach will bear it if any do take it and thereupon happen presently amendment or a rising or sore you may think it to be the sickness for the nature of the Medicine is to prevent the Plague and in others to expell the Sore if it be not taken too late in which case the stomch will not brook it easily and after two or 3 times taking if you minister it to any let it be at their first sickness lest if their disease be other they may receive 〈◊〉 thereby Jelly of Frogs Take the Jelly of Frogs in March and still it in a Glass-still it is a good medicine to stop blood and for the heat and redness of the face and good to cure green wounds For the Tooth-ach Take Spearmints and ground-Ivy of each a handful and a good spoonful of Bay-salt stamp all these very well together and boyl them in a pint of the strongest Vinegar that you can get let these boyl all together until they come to a quarter of a pint then strain it and put it into a glass and stop it very close when your teeth do ake take a spoonful of it blood warm and hold it in your mouth on that side the pain is To make the Teeth stand fast Take Roots of Vervain in cold wine and wash the Teeth therewith For the perillous Cough Take white Hore-hound stamp it wring out the juice and mingle it with honey and seeth it and give it to the sick to drink or else Sack and Garlick seed and roast it in the fire and take away the peelings and eat the rest with Honey or else take Sage Rue Cummin and powder of Pepper and seeth all these together in honey and make thereof an Electuary and take thereof a spoonful in the morning and another at night For a man that hath no tast in Meat or Drink Take a pottle of clear water and a good handful of Dandilion and put it in an earthen pot and seeth it till it come to a quart and then take out the herbs and put in a good quantity of white Sugar till you think it be somewhat pleasant and then put it into a Vessel wherein it may cool and then take 20 or 30 Almonds blanch them and beat them in a mortar and when the water is cold put it to the Almonds and strain it through a clean Cipris bag without compulsion and if it be thick let it run through again and so keep it in a vessel and drink of it often at all times as you please To preserve a man from the Plague Take Aloe Apaticum and Aloe Succatrine fine Cinnamon and Myrth of each of them 3 drams Cloves Mace Lignum Aloe Mastick Bole Armoniack of each of them half a dram let all these things be well stamped in a Mortar then mingle them together and after keep them in some close vessel and take of it every morning 2 penny weight in half a glass full of White-wine with a little water and drink it in the morning at the dawning of the day and so may you by the grace of God go safely into all infection of the air and Plague For a Tetter or Ring-worm Take Mercury a quarter of an ounce Camphire 1 penny weight make them into powder and rub them in a fair Porrenger then take and mix them with the water of the Wine 4 or 5 spoonfuls stir them well together then put as much more water to that then strain it through a cloth and take Poppey seeds one quarter of an ounce beat that in a stone Mortar with a spoonful of water of the wine putting a little and a little till you have spent the quantity of a pint then put to it half an ounce of the Milk of Cokernut so mix them well together with your Receipt and strain them as you make Almond Milk through a fair cloth then keep it in a glass for your use To keep ones body loose whensoever you need Take two ounces of syrrup of Roses 1 ounces of Sene one penny-worth of Annise seeds one stick of Liquorish one pint of Posternwater seeth them all together till it seeth to half a pint then strain them forth then boyl the two ounces of syrrup of Roses and drink it warm For a red Face Take Brimstone that is whole and Cinnamon of either of them an even proportion by weight beat them into small powder searce
it through a fine cloth upon a sheet of white paper to the quantity of an ounce or more and so by even proportions in weight mingle them together in clean clarified Capons grease and temper them well together until they be well mollified and then put in them a little Camphire to the quantity of a bean and so put the whole confection in a glass For a young Child to make Water Boyl Organy in fair water and lay it warm to the childs Navel A Medicine for the falling of the Vvula into the throat Take a red Colwort leaf whereof cut away the middle rind then put the leaf into a paper and let it be burnt in hot Embers or Ashes then take the leaf out and lay it hot on the crown of the bare head and it will draw it up into his place and rid you of your pain A Medicine for the heat of the soles of the feet that cometh by them or blood Take a quantity of Snails of the Garden and boyl them in stale Urine then let the Patient bathe and set his feet therein and using that often he shall be cured Gascon's own Powder Take of powder of Pearl of red Corral of Crabs eyes of Harts horn and white Amber of each one ounce beat them into fine powder and searce them then take so much of the black toes of the Crabs claws as of all the rest of the powders for that is the chief worker beat them and searce them finely as you do the rest then weigh them severally and take as much of the toes as you do of all the rest of the five powders and mingle them well together and make them up in balls with jelly of Harts-horn whereinto put or infuse a small quantity of Saffron to give them colour then let them lie till they be dry and fully hard and keep them for your use The Crabs are to be gotten in May or September before they be boyled The dose is 10 or 12 grains in dragon-Dragon-water Carduus water or some other cordial water The Apothecaries in their composition of it use to put in a dram of good Oriental Bezar to the other powders as you may see in the prescription following This is thought to be the true composition invented by Gascon and that the Bezar Musk and Ambergreece were added after by some for curiosity and that the former will work without them as effectually as with them The Apothecaries Gascon Powder with the use Take of Pearls white Amber Harts-horn eyes of Crabs and white Corral of each half an ounce of black thighs of Crabs calcined two ounces to every ounce of this powder put in a dram of Oriental Bezar reduce them all into very fine powder and searce them and with Harts-horn jelly with a little Saffron put therein make it up into a paste and make therewith Lozenges or Trochisces for your use You must get your Crabs for this powder about May or in September before they shall be boyled when you have made them let them dry and grow hard in a dry air neither by fire nor Sun. Their dose is ten or twelve grains as before prescribed in the former page The Powder prescribed by the Doctors in their last London Dispensatory 1650. called the Powder of Crabs claws Take the prepared Pearls eyes or stones of Crabs of red Coral or white Amber of Harts-horn of Oriental Bezar-stone of each half an ounce of the power of the black tops of the Crabs claws to the weight of all the former make them all into powder according to Art and with jelly made with the skin or casting of our Vipers make it up into small Tablets or Trochisces which you must warily â—ry as before prescribed and reserve for your use The Countess of Kents Powder good against all malignant and Pestilent Diseases French Pox Small Pox Measels Plague Pestilence malignant or scarlet Fevers good against Melancholy decoction of Spirits twenty or thirty grains thereof being exhibited in a little warm Sack or Harts-horn Jelly to a man and half as much or twelve grains to a child Take of the Magistery of Pearls of Crabs eyes prepared of white Amber prepared Harts-horn Magistery of white Coral of Lapis Contra Yarvam of each a like quantity to these powders infused put of the black tops of the great claws of Crabs the full weight of the rest beat these all into very fine powder and searce them through a fine Lawn searce to every ounce of this powder add a dram of true Oriental Bezar make all these up into a lump or mass with the jelly of Harts-horn and colour it with Saffron putting thereto a scruple of Ambergreece and a little Musk also finely powdered and dry them made up into small Trochisces neither by fire nor Sun but by a dry air and you may give to a man twenty grains of it and to a child twelve grains The Virtue of a Root called Contra Yerva being made into a fine Powder 1. It withstands the Plague being taken in Treacle-water 2. It is good in all Pestilent diseases taken in posset drink with Saffron 3. It is good against a Fever taken in Carduus water 4. It is a great Antidote against all Poysons taken in Sallet oyl 5. It doth cure the bitting of a mad Dog drunk in Rose Vinegar and then drink nothing else but spring water during the cure 6. It causeth a speedy delivery given in Balm-water Bettony water or in burnt wine 7. It doth take away the after-throws given in the same liquors 8. It is good Cordial in all fits of the Mother given in Rue-water 9. It is very soveraign in swouning fits given in Sack or Borrage water 10. It is very powerful to withstand all melancholy given in Sack. 11. It doth help Convulsions in Children given in spring water 12. It helpeth the Worms given in Goats milk 13. It is good for a short breath given in Rue-water 14. It helpeth the Head-pain given in Rue-water or Rosemary-water 15. It helpeth the yellow Jaundise given in Celendine water 16. It is very powerful in the Palsie given in Sage-water 17. It is a good Antidote against the Gout given in Sage-water 18. It withstandeth the growing of the Stone in the Reins given in Rhenish wine 19. It causeth a good and quiet sleep taken in White-wine 20. It is a great preserver of Health and means of long life taken sometimes in Mede 21. It may be used as a Treacle or Bezar against Surfeits 22. It is a general good upon all occasions and may be given at all times when you do not know what the disease is in any of the aforesaid liquors The Dose for a man or woman is from one scruple to two scruples and to a boy or girl twelve or fourteen grains in convenient liquors THE EPISTLE Friend BEing given to understand that you were Reprinting the Countess of Kents Manual I thought good to communicate unto you for the more accomplishment of your
which you will serve it in if you like it seasoned you may put some rose-Rose-water between every clout as you lay one upon another with your slice in the Dish you mean to serve it in To make Quince Cream Take the Quinces and put them into boiling water unpared then let them boil very fast uncovered that they may not colour and when they are very tender take them off and peel them and beat the pap very small with Sugar and then take raw Cream and mix with it till it be of fit thickness to eat like a Cream but if you boil the Cream with a stick of Cinnamon I think it the better it must stand till it be cold before you put it to the Quinces To make a fresh Cheese Take a pint of fresh Cream set it on the fire then take the white of six Eggs beat them very well and wring in the juice of a good Lemon to the whites when the Cream seeths up put in the whites and stir it about till it be turned and then take it off and put it into the Cheese-cloth and let the whey be drawn from it then take the curd and pound it in a stone-Mortar with a little rose-Rose-water and Sugar and put it in an earthen Cullender and so let it stand till you send it to the Table then put it into a dish put a little sweet Cream to it and so serve it in To make a Codling Cream After your Codlings be throughly cooled and yielded put them into a silver dish and fill the dish almost half with Rose-water and half a pound of Sugar boil all these liquors together until half be consumed and keep it stirring till it be ready then fill up your dish with sweet Cream and stir it till it be well mingled and when it hath boiled round about the dish take it up sweeten it with Sugar and serve it cold How to make a Goosberry Fool. Take your Goosberries and pick them and put them into clean water and boil them till they be all as thick that you cannot discern what it is to the value of a quart take six yolks of Eggs well beaten with Rose-water and before you put in your Eggs season it well with Sugar then strain your Eggs and let them boil a little while then take it up put it in a broad dish and let it stand till it be cold thus it must be eaten How to make a white Fool. Take a quart of Cream and set it over the fire and boil it with whole Cinnamon and sliced Nutmeg and Sugar then when it is almost ready take the white of six Eggs well beaten with Rose-water and scum off the froth from them and put it into the Cream and boil it together a pretty while then season it and take the whole spice out of it and put it up in a broad dish and when it is cold then it must be eaten To make a Goosberry Custard Take as many Goosberries as you please boil them till they be soft then take them out and let them stand and cool and then drain them draw them with your hand through a Canvas strainer then put in a little rose-Rose-water Sugar and three whites and stir them all together put them in a Skillet and stir them apace else they will burn let them stand and cool a little while take them off and put them in a glass To make a Fool. Take two quarts of Cream set it over the fire and let it boil then take the yolks of 12 Eggs and beat them well with 3 or 4 spoonfuls of cold Cream before you put the Eggs into the hot Cream take 3 or 4 spoonfuls of the Cream out of the Skillet and put into the Eggs and stir it together and then strain the Eggs into the Skillet of hot Cream stirring it all the time to keep it from burning then set it on the fire and let it boyl a little while but keep it still stirring for fear of burning then take it off and let it stand and cool then take 2 or 3 spoonfuls of Sack and put it in the dish and some 4 or 5 sippets and put them in the dish set the dish and sippets a drying and when they be dry that they hang to the dish sweeten the Cream and pour it in the dish softly because the sippets shall not rise up this will make three dishes when it is cold it is fit to be eaten To make Cheese-cakes For the crust take half a pint of flower and 4 spoonfuls of cold water and 3 parts of a quarter of a pound of Butter beat and knead these together and put the paste asunder several times then roul it square and turn it over then take a pint of Cream and 7 Eggs and a quarter of a pound of Sugar and a quarter of a pound of Currans plumpt before you put them in and a whole Nutmeg grated on a knife and some Pepper beaten but not too much it must be gently boyled and stirred as you do butter'd Eggs the stuff must be cold and then put in the Coffin and so bake it To make a Sack-Posset Take two quarts of pure good Cream a quarter of a pound of the best Almonds stamp them in the Cream and boyl Amber and Musk therein then take a pint of Sack in a Bason and set it on a Chafing-dish till it be blood-warm then take the yolks of 12 Eggs with 4 whites and beat them very well together and so put the Eggs into the Sack and make it good and hot let the Cream cool a little before you put it into the Sack then stir all together over the coals till it be as thick as you would have it if you take some Amber and Musk and grind it small with Sugar and strew it on the top of the posset it will give it a most delicate and pleasant tast To make Leach Make your jelly for your Leach with Calves-feet as you do your ordinary jelly but a little stiffer and when it is cold take off the top and bottom and set it over the fire with some Cinnamon and Sugar then take your Turnsels being well steept in Sack and crush it and so strain it in your Leach and let it boyl to such a thickness that when it is cold you may slice it To make yellow Leach Your yellow Leach is just the same but instead of Turnsels you must colour it with Saffron and when it is boyled enough then put in your Saffron and not before it must not boyl in it To make a slipcoat-Cheese Take five quarts of new Milk from the Cow and 1 quart of water and 1 spoonful of Runnet and stir it together and let it stand till it doth come then lay your Cheese-cloth into the vate and take up your curd as fast as you can without breaking and put it to your Vate and let the whey soak out it self when you have taken it all up lay a cloth
on the top of it and 1 pound weight for one hour then lay 2 pound weight for an hour more then turn him when he hath stood 2 hours lay three pound on him for an hour more then take him out of the Vate and let him lie 2 or 3 hours and then salt him on both sides when he is salt enough take a clean cloth and wipe him dry then let him lie a day or a night then put Nettles under the upon him and change them once a day the Cheese will come to his eating in 8 or 9 days To make Cheese-Loaves Take the curds of a tender new-milk Cheese and let them be well pressed from the Whey and then break them as small as you can possible then take crumbs of Manchet and yolks of Eggs with half the whites and some sweet Cream and a little fine flower mingle all these together and make a paste of it but not too stiff then make them into little Loaves and bake them when they be baked cut off the tops and butter them with Sugar Nutmeg and melted Butter and put it in with a spoon and stir it altogether then lay on all the tops and sear them with scraped Sugar How to make a very good Tansie Take 15 Eggs 6 of the whites beat them very well then put in some Sugar and a little Sack beat them again and put about a pint or a little more of Cream then beat them again then put in the juice of Spinage or of Primrose-leaves to make it green then put in some more Sugar if it be not sweet enough then beat it again a little and so let it stand till you fry it when the first course is in then fry it with a little sweet Butter it must be stirred and fryed very tender when it is fryed enough then put it in a dish and strew some Sugar upon it and serve it in To make black Tart stuff To a dozen pound of Prunes take half a dozen of Maligo-Raisins wash and pick them clean and put them into a pot of water set them over the fire till all these are like pulp and stir them often lest they burn to them take them off and let them be rubbed through a hair Sive hard with your hands by little and little till all be through then season them to your taste with searced Ginger To make yellow Tart stuff Take 24 Eggs beat them with salt together and put into it a quart of seething Milk stirring it until it caudles then take it off and put it into a napkin hanging it up till all the whey be run through when it is cold take it and grind it in a stone-Mortar with Sack and Sugar to your taste and otherwise to make it look white leave the yolks and instead of Sack put in Rose-water To make a made Dish Take a quarter of a pound of Almonds beat them small and in the beating of them put in a little Rose-water to keep them from Oyling strain them into Cream then take Artichoak bottoms and Marrow and boyl the redness of the Marrow out then take a quart of Cream boyl it with Dates Rose-water and Sugar when it is boyled to a convenient thickness take it off and take your Artichoaks and pare off the leaves and lay them into a dish and some Marrow upon them then pour some Cream upon them then set it on coals till you serve it in A Sauce for a Shoulder of Mutton Take a few Oysters and some sweet herbs and an Onion and a pint of White-wine and a little beaten Nutmeg a little Salt and a large Mace a little Lemon pilled and a little Sugar a little leaker posset if you have no Oysters take Capers in the room of them and some gravy of the Mutton To fry Apple Pies Take Apples and pare them and chop them very small beat in a little Cinnamon a little Ginger some Sugar and a little Rose-water take your paste roul it thin and make them up as big pasties as you please to hold a spoonful or a little less of your Apples and so fry them with butter not too hasty lest they be burned To make Curd Cakes Take a pint of Curd four Eggs take out two of the whites put in some Sugar a little Nutmeg and a little flower stir them well together and drop them in and fry them with a little butter To make Furmenty Take a quart of sweet Cream 2 or 3 sprigs of Mace and a Nutmeg cut in half put it into your Cream so let it boyl then take your French-Barley or Rice being first washed clean in fair water three times and picked clean then boyl it in sweet Milk till it be tender then put it into your Cream and boyl it well and when it hath boyled a good while take the yolks of 6 or seven Eggs beat them very well to thicken on a soft fire boyl it and stir it for it will quickly burn when you think it is boyled enough sweeten it to your tast and so serve it in with Rose-water and Musk-sugar in the same manner you make it with Wheat To make an Artichoak Pye. Take the bottom of six Artichoaks being boyled very tender put them in a dish and put some Vinegar over them season them with Ginger and Sugar and a little Mace whole putting them into a Pye and when you lay them in lay some Marrow and Dates sliced in and a few Raisins of the Sun in the bottom with good store oâ— Butter so close the Pie when it is half baked take a dish of Sack being boyled first with Sugar and a Pill of Orange put in into your Pie and set it in the Oven again till you use it To make a Chicken Pie. Make your paste with good store of Butter and yolks of Eggs and Sugar then take six small Chickens taking out the breast-bone trussing them round take 2 Nutmegs and a good quantity of Cinamon cut it in little pieces take 2 yolks of Eggs and beat them with six spoonfuls of Verjuice then take your juice and Verjuice a little salt stir them well together take a good deal of Butter and wet it in the Verjuice and put it in the bellies of the Chickens so lay them in the Pie with Butter under them then take half a pound of Currans washed and dried so lay them on the top of the Chickens with a piece of Marrow Barberries Grapes and good store of Butter and Sugar as will season it a little before you draw out your Pie put in Verjuice and Sugar boyled together To bake Beef like red Deer Take a pound of Beef and slice it thin and half a pint of good wine Vinegar some 3 Cloves and Mace above an ounce 3 Nutmegs pound them all together Pepper and Salt according to your discretion and a little Sugar mix these together take a pound and a half of Suet shred and beat it small in a
Mortar then lay a row of Suet a row of Beef strow your spices between every lane then your Vinegar so do till you have laid in all then make it up but first beat it close with a rowling pin then press it a day before you put it in your paste To roast a Shoulder of Mutton with Thyme Draw your Shoulder of Mutton and when it is half roasted save the gravy and cut a good deal of the inside of it and mince it gross and boyl it in a dish with the gravy and Thyme Clarret-wine and sliced Nutmeg and when your shoulder is roasted lay it in the dish with sliced Lemon but remember to scotch your Mutton in roasting as you do when you boyl it To roast a Shoulder of Mutton with Oysters When you open the Oysters save the liquor then season them with Pepper and a little Cloves and Mace and herbs finely chopped and the yolks of 2 or 3 Eggs chopped small and some Currans parboyled a little then stuff your Shoulder of Mutton thick with your Oysters then season it and lay it to the fire and roast it then take the rest of your Oysters boyl them with a little White-wine and some Butter this is sauce for your shoulder of Mutton when your Oysters are opened you may parboyl them in their own liquor then take them out and season them To make Angellets Take a quart of new Milk and a pint of Cream and put them together with a little Runnet when it is come well take it up with a spoon put it into the Vate softly and let it stand 2 days till it is pretty stiff then slip it out and salt it a little at both ends and when you think it is salt enough set it a draying and wipe them and within a quarter of a year they will be ready to eat To make black Puddings Take your blood when it is warm put in some salt and when it is throughly cold put in your groats well pickt and let it stand soaking a night put in the herbs which must be Rosemary large Savory Pennyroyal Thyme and Fennel then make it soft with putting of good Cream hot until the blood look pale then beat 4 or 5 Eggs whites and all and mingle it then season it with Cloves Mace Pepper Fennelseeds then put good store of Beef-suet in your stuff and mince your fat not too small To make white Puddings After the Humbles be very tender boyled take some of the lights with the hearts and all the flesh and fat about them pricking from them all the sinews and skin then chop the meat small as can be then put to it a little of the Liver vâ—ry finely searced some grated bread searced four or five yolks of Eggs a pint of very good Cream a spoonful or two of Sack a little Sugar Cinnamon Cloves and Mace a little Nutmeg a few Carraway-seeds a little Rose-water mingled with a god deal of swines fat a little salt roul it in rouls two hours before you go about it let the fat side of the skin be turned and steeped in rose-Rose-water till you fill them To make Almond Puddings Take a pound of Almonds blanched and beat them very small with a little Rose-water boyl good Milk with a flake of Mace and a little sliced Nutmeg when it is boyled take it clean from the spice then take the quantity of a penny loaf grate it and searce it through a Cullender and then put it into the Milk and let it stand till it be pretty cool then put in the Almonds and 5 or 6 yolks of Eggs and a little Salt Sugar what you think fit and good store of Beef-suet and marrow very finely shred To make a Pudding to bake Take a penny loaf pare it slice it in a quart of Cream with a little Rose-water break it very small take 3 ounces of Jordan Almonds blanch'd and beaten small with a little Sugar put in some 8 Eggs beaten a Marrow-bone and 2 or 3 Pippins sliced thin or any way mingle these together and put in a little Ambergreece if you please To make a boyled Pudding Take a pint of Cream or Milk boyl it with a stick of Cinnamon a little while and take it off let it stand till it be cold put in 6 Eggs take out 3 whites beat your Eggs a little before you put them into the Milk then stir them together then take a penny Roul and slice it very thin and let it lie and soak and then bray it very small then put in some Sugar and butter your cloth before you put it in it will take but a little while seething and when you take it up melt a little fresh Butter and a little Sack and Sugar beat all these together and put it into the dish with your Pudding to be served in To make a Cream Pudding to be boyled Take a pint and a half of thick Cream and boyl it with Mace Ginger and Nutmeg quartered then put to it 8 Eggs with four whites beaten and Almonds blanch'd a pound and strained in with the Cream a little Rose-water and sugar and a spoonful of flower searced very fine then take a thick napkin wet it and rub it with flower and tie the pudding up in it boyl it where Mutton is boyled or in the Beef-pot remember to take out the whole spice out of the Cream when it is boyled the sauce for this Pudding is a little Sack Sugar and a pretty piece of butter you must blanch some Almonds when they are blanched cut every Almond in 3 or 4 pieces the long way and stick them up an end upon the Pudding very thick To make a White-pot Take a pint and a half of Cream a quarter of a pound of Sugar a little Rose-water a few Dates sliced a few Raisins of the Sun six or 7 Eggs and a little large Mace a sliced Pippin or Lemon cut sippet fashion for your dishes you bake in and dip them in Sack or Rose-water To make a forced dish of any cold Meat Take any cold meat and shred it small a little Cloves and Mace and Nutmeg and 2 yolks of Eggs a spoonful or two of Rose-water a little grated bread a little Beef-suet shred small make it up in Balls or any fashion yoâ— please and boyl them in tried suet between two earthen Dishes your suet must boyl before you put in your meat for sauce a little Butter Verjuice and Sugar To make a forced dish of a Leg of Mutton or Lamb. Take a Leg of Mutton or Lamb cut out the flesh and take heed you break not the skin of it then parboyl it and mince it with a little Beef-suet put into it a little sweet Herbs shred 3 or 4 Dates sliced a little beaten Nutmeg Cloves and Mace a few Currans a little Sugar a little Verjuice 3 or 4 Eggs mix them together and put them in the skin and set it in a dish and bake it
To boyl a Calves-Head with Oysters Take the head and boyl it with water and salt a little White-wine or Verjuice and when it is almost enough then cut some Oysters and mingle them together and a blade or two of Mace a little Pepper and Salt and a little liquor of the Oysters then put it together and put it to the Calves-head and the largest Oysters upon it a slit Lemon and Barberries so serve it in To fry a Coast of Lamb. Take a Coast of Lamb and parboyl it take out all the bones as near as you can and take 4 or 5 yolks of Eggs beaten a little Thyme and sweet Marjoram and Parsly minced very small and beat it with the Eggs and cut your Lamb into square pieces and dip them into the Eggs and Herbs and fry them with butter then take a little butter White-wine and Sugar for sauce To stew Sausages Boyl them in fair Water and Salt a little for sauce boyl some Currans alone when they be almost tender then pour out the water and put in a little White-wine Butter and Sugar To boyl Ducks When they be half boyled take a quart of the liquor and strain it and put a quart of White-wine and some whole Mace Cloves and Nutmegs sliced and Cinnamon and a few Onions shred a bundle of sweet Herbs a few Capers and a little Camphire when it is boyled put some Sugar to season it withal To make White-broth with a Capon Truss your Capons and boyl them in fair water and when they are half boyled take out 3 pints of the liquor and put it into a quart of Sack and as much White-wine and slice 2 ounces of Dates half or quarterwise as you please a little whole Mace Cloves and Cinnamon a Nutmeg sliced of each a little quantity boyl the broth in a Pipkin by it self until the Dates begin to be tender then put in the Marrow of two bones and let it boyl a little not too much then when your Capons be near ready break twenty Eggs save the yolks from the whites and beat the yolks until you may take up a spoonful and it will not run beside the spoon then you must put a little cold broth to him and so strain them through a cloth then take up some of the hot broth to beat your Eggs because else it will turn let it have a walm or 2 after the Eggs be in but not seeth too much for fear it turns then dish your Capons and pour your broth on them and garnish your dish as your please To make stewed Broth. Take a neck of Mutton or a rump of Beef let it boyl and scum your pot clean thicken your pot with grated bread and put in some beaten spice as Mace Nutmegs Cinnamon and a little Pepper put in a pound of Currans a pound and a half of Raisins of the Sun 2 pound of Prunes last of all then when it is stewed so season it with a quart of Claret and a pint of Sack and some Sanders to colour it and a pound of Sugar to sweeten it or more if need be you must seeth some whole spice to garnish your dish withal and a few whole Prunes out of your pot To make Gallendine sauce for a Turkie Tâ—ke some Claret-wine and some grated bread and a sprig of Rosemary a little beaten Cloves a little beaten Cinnamon and some Sugar An exceeding good way to stew Chickens Take Chickens fley them and cut them in pieces corss-way then put them in a Pipkin or Skillet and cover them almost with Pepper and Mace and water so let them stew softly with a whole Onion in it till part of the liquor be consumed then put in as much White-wine as will cover them again take Parsley sweet Marjoram Winter-savory with a little Thyme and shred them very small and put them in and let them boyl till they are almost enough then put in a good piece of Butter To boyl a Leg of Mutton Take a Leg of Mutton and stuff it for the stuffing take a little Beef suet and a few sweet herbs chop them small and stuff it then boyl it and put in a handful of sweet herbs cut them small mingle a hard Egg amongst the herbs and stew it upon the Mutton melt a little Butter and Vinegar and put into a dish and send it in To keep Quinces all the Year First you must core them and take out the kernels clean and keep the cores and kernels and set over some water to boyl them then put them in when you set over the water then let them boyl till they be a little soft and then take them up and set them down till they be cold then take the kernels and stamp them and put them into the same water they were boyled in and let them boyl till they be thick see you have as much liquor as will cover the Quinces and if you have not enough take of the smallest Quinces and stamp them to make more liquor and when it is boyled good and thick you must strain it through a coarse cloth and when the Quinces be cold then put them into a pot and the liquor also and be sure the liquor cover them you must lay some weight upon them to keep them under so cover them close let them stand 14 days and they will work of their own accord and they will have a thick rind upon them and when they wax hoary or thick then take it from the liquor for it will have a skin on it within a month or six weeks To pickle Cucumbers Take the Cucumbers and wash them clean and dry them clean in a cloth then take some water vinegar salt Fennel-tops and some Dill-tops and a little Mace make it fast enough and sharp enough to the tast then boyl it a while and then take it off and let it stand and be cold then put in the Cucumbers and lay a board on the top to keep them down and tye them close and within a week they wilâ— be fit to eat To pickle purslain Take the Purslain and pick it iâ— little pieces and put it into a poâ— or barrel then take a little water vinegar and salt to your tast it muâ—â— be pretty strong of the Vinegaâ— and Salt and a little Mace anâ— boyl all these together and poâ—â— this liquor in seething hot into the Purslain and when it is cold tie it close but lay a little board on the top to keep it down and within a week or 2 it is fit to eat To do Clove-Gilliflowers up for Salletting all the year Take as many Clove-Gilliflowerâ— as you please slip off the leaves then strow some Sugar in the bottom of the Gally-pot that you do them in and then a lane of Gilliflowers and then a lane of Sugar and so do till all the Gilliflowers be done then pour some Claret-wine into them as much as will cover them then cut a piece of a thin board and
then take as much evening-milk as will cover it and something more boil it and cool it again till it be blood-warm then put it to the Oatmeal and let it soak all night the next morning strain it from your Milk as dry as you can through a cloth then take three pints of good Cream boil it with a Mace and the yolks of 8 Eggs when it is boiled put it into your stuff then put in six Eggs more whites and yolks season it with a 〈◊〉 quantity of Cinamon Nutmeg and Ginger and a less quantity of Cloves and Mace put in as much sugar as you think will sweeten it have good store of Suet shred small and forget not Salt so boil them To make Sugar-Cakes Take one pound of fine flower one pound of sugar finely beaten and mingle them well together then take 7 or 8 yolks of Eggs and if your flower be good take one white or two as you shall think good take 2 Cloves and a pretty piece of Cinnamon and lay it in a spoonful of Rose-water all night and heat it almost blood-warm temper it with the rest of the stuff when the paste is made make it up with as much hast as you can bake them in a soft oven To make a Calves-foot Pye. Take your Calves feet boll them and blanch them then boil them again till they be tender then take out all the bonâ—◠〈…〉 with Cloves Mace Ginger aâ—â— Cinnamon as much as you shall think good then put in a good quantity of Currans and Butter bake your Pie in a soft Oven and when it is baked take half a pint of White-wine Vinegar beat 3 yolks of Eggs and put to the coals season it with sugar and a little Rose-water alwaies stirring it then put it into your Pie and let it stand half a quarter of an hour How to make a very good Pie. Take the backs of four white Herrings watered the bones and skin taken away then take so much Wardens in quantity pared and cored half a pound of Raisins of the Sun stoned mince all these together and season it with Cinnamon and Ginger and when the Pie is baked put in a little Rose-water and scrape sugar on it if you put in Butter then put in a handful of grated bread 〈…〉 Cimbals â—ake fine flower dried and as much sugar as Flower then take as much whites of Eggs as will make it paste and put in a little Rose-water then put in a quantity of Coriander-seed and Annise seed then mold it up in that fashion you will bake it in How to preserve Angelica Roots Take the Roots and wash them then slice them very thin and lay them in water 3 or 4 daies change the water every day then put the roots into a pot of water and set them in the embers all night in the morning put away the water then take a pound of roots 4 pints of water and two pound of sugar let it boil and scum it clean then put in the roots it will be boiled before the sirrup then take them up and boil the sirrup after they will ask you a whole daies work for they must boil very softly at St. Andrew's time it is the best time to do them in all the Year To boyl a Capon with Brewis Take a Capon and truss him to boil then set on the fire a good quantity of water scum it very clean before you set on your Capon put a little water Savory and Thyme into the belly of it and a little salt and gross pepper when you have scummed it clean cover it close to boil then take a good handful of herbs as Marigolds Violet-leaves or any such green herbs as you shall think fit wash them and set them on the fire with some of the uppermost of the broth that boils the Capon then put into it good store of Mace and boil it with the Capon when the herbs be boiled and the broth very green and almost consumed away take the uppermost of your Capon and strain it together and scald your Brewis and put it into a dish and lay the Capon on them To make a Spice Cake Take one bushel of Flower six pound of Butter eight pound of Currans two pints of Cream a pottle of Milk half a pint of good Sack 2 pound of Sugar 2 ounces of Mace 1 ounce of Nutmegs 1 ounce of Ginger twelve yolks 2 whites take the Milk and Cream and stir it all the time that it boils put your hot seething milk to it and melt all the Butter in it and when it is blood warm temper the Cake put not your Currans in till you have made the paste you must have some Ale-yeast and forget not salt To make Broth of a Neats-tongue Take Claret-wine grated bread Currans sweet Butter Sugar Cinnamon Ginger boil them altogether then take the Neats-tongue and slice it and lay it on a dish upon sippets and so serve it To souce a Carp or Gurnet Take fair Water and Vinegar so that it may be sharp then take Parsly Time Fennel and boil them in the broth a good while then put in a good quantity of Salt and then put in your Fish and when it is well boiled put the broth into a vessel and let it stand To make a fine Pudding Take Crums of white bread and so much fine flower then take the yolks of four Eggs and one white a good quantity of Sugar take so much good Cream as will temper it as thick as you would make pancake-batter then butter your pan and bake it so serve it casting some Sugar upon it you must shred suet very small and put it into it To make a broth to drink Take a Chicken and a little of the neck of Mutton and set them on and scum it well then put in a large mace and so let it boil while the Chicken be tender then take the Chicken out and beat it all to pieces in a stone Mortar and put it in again and so let it boil from four pints to a little more than half a pint then cast it through a strainer and season it To boil a Chicken or Partridge Take your Chicken and set it a boiling with a little of the neck of Mutton and scum it well then put in a Mace and so let it boil down and when it is almost boiled have some few herbs parboiled as Lettice Endive Spinage Marigold-leaves for note these herbs are usually used to be boiled which by course will hold their colour in boiling and put some of these aforesaid herbs to the Chicken and Mutton if you think your broth strong enough take out your Mutton then you may put a little piece of sweet butter and a little Verjuice and a very little Sugar and Salt so serve it in with sippets A Broth to drink Take a Chicken and set it on and when it boils scum it then put in a Mace and a very little Oatmeal and such herbs as the
and as much Prunes then take a Court-roul and cut it in long slices like a Butchers skiver then put in a little Mace Pepper and Salt a piece of Butter and a little Vinegar some crumbs of bread and when it hath stewed 2 hours take it up and serve it To boil a Capon in white broth Truss a Capon to boil and put it into a pipkin of water and let it boil 2 hours and when it is boiled take up a little of the broth then take the yolks of Eggs and beat them very fair with your broth that you take up then set it by the fire to keep warm season it with grated Nutmeg Sugar and Salt then take up your Capon and pour this broth on with a little sack if you have it garnish it with sippets and serve it remember to boil whole Mace with your Capon and Marrow if you have it To boil a Capon or Chicken in white broth with Almonds Boil your Capon as in the other then take Almonds and blanch them and beat them very small putting in sometimes some of your broth to keep them from boiling when they are beaten small enough put as much of the uppermost broth to them as will serve to cover the Capon then strain it and wring out the substance clear then season it as before serve it with marrow on it How to boil Brawn Water your Brawn 24 hours wash and scrape it 4 or 5 times then take it out of the water and lay it on a fair Table then throw a handful of salt on every collar then bind them up as fast as you can with Hemp Bass or Incle then put them into your Kettle when the water boileth and when it boileth scum it clean let it boil until it be so tender that you may thrust a straw through it then let it cool until the next morning By the souced meats you may know how to souce it How to boil a Gammon of Bacon Water your Gammon of Bacon 24 hours then put it into a deep kettle with some sweet Hay let it boil softly 6 or 7 hours then take it up with a scummer and a plate and take off the skin whole then stick your Gammon full of Cloves strew on some gross pepper and cut your skin like sippets then garnish your Gammon and when you serve it stick it with bays How to boil a Rabbet Fley and wash the Rabbet slit the hinder leg on both sides of the back-bone from the forward and truss them to the body set the head right up with a skuer right down in the neck then put it to boiling with as much water as will cover it when it boils scum it season it with Mace Ginger Salt and Butter then take a handful of Parsley and a little Time boil it by it self then take it up beat it with the back of a knife then take up your Rabbet and put it in a dish then put your herbs to your broth and scrape in a Carret-root let your broth boil a little while put in Salt pour it on your Rabbet and serve it in How to boil a Mallard with a Cabbage Half roast your Fowl then take it off and cast it down then put it into a Pipkin with the gravy then pick and wash some Cabbage and put to your Mallard with as much fair water as will cover it then put in a good piece of butter and let it boil an hour season it with pepper and salt and serve it upon sops How to boil a Duck with Turnips Half roast her then cover her with liquor boil your Turnips by themselves half an hour then cut them in cakes and put them to your Duck with Butter and Parsley chopt small when it hath boiled half an hour season it with Pepper and Salt and serve it upon sops How to boil Chickens and Sorrel-sops Truss your Chickens and boil them in water and salt very tender then take a good handful of Sorrel beat it stalks and all then strain it and take a Manchet cut it in sippets and dry them before the fire then put your green broth upon the coals season it with Sugar and grated Nutmeg and let it stand until it be hot then put your sippets into a dish put your Chickens upon them and pour sauce upon it and serve it How to boil a Pike in white Broth. Cut your Pike in 3 pieces and boil it with water and salt sweet herbs let it boil until it strain then take the yolks of half a dozen Eggs and beat them with a little Sack Sugar melted butter and some of the Pikes broth then put it on the fire to keep it warm but stir it often lest it curdle then take up your Pike and put the head and tail together then cleave the other pieces in two take out the back-bone and put one piece on the one side and the other piece on the other side but blanch all then pour on your white broth garnish your dish with sippets and boiled parsley and strew on powder of Ginger and wipe the edge of the dish round and serve it How to boil divers kinds of Fish. Bat Conger Thornback Plaice Salmon Trout or Mullet boil any of these with water salt and sweet herbs when they boil scum it very clean then put in vinegar and let it boil till you think it is enough your liquor must be very hot of the salt then take it off you may let it stand 5 or 6 days in the liquor then if you would keep it longer pour that liquor away and put water and salt to it or soucing drink you must remember to let your Mullets boil softly and your Thornback and other fish very fast you must blanch your Thornback while it is warm and when you serve any of those fishes strew on some green herbs How to make a Sallet of all manner of Herbs Take your Herbs and pick them clean and the flowers wash them clean and swing them in a strainer then put them into a dish and mingle them with Cucumbers and Lemons sliced very thin then scrape on sugar and put in vinegar oyl then spread the flowers on the top garnish your dish with hard Eggs and all sorts of your flowers scrape on sugar and serve it in How to stew Steaks between two Dishes You must put Parsley Currans Butter Verjuice and 2 or 3 yolks of Eggs Pepper Cloves and Mace and so let them boil together and serve them upon sops likewise you may do steaks of Mutton or Beef How to stew Calves feet Boil them and blanch them cut them in two and put them into a Pipkin with strong broth then put in a little powder of Saffron and sweet Butter Pepper Sugar and some sweet herbs finely minced let them stew an hour put in salt and save them How to stew a Mallard Roast your Mallard half enough then take it up and cut it in little pieces then put it into a
dish with the gravy and a piece of fresh Butter and a handful of Parsley chopt small with two or three Onions and a Cabbage-lettice let them stew one hour then season it with pepper and salt and a little Verjuice then serve it How to stew Trouts Draw your Trouts and wash them and then put them into a dish with White-wine and water and a piece of fresh Butter then take a handful of Parsley a little Thyme and a little Savory mince these small and put to your Trouts with a little sugar let them stew half an hour then mingle the yolks of 2 or 3 hard Eggs and strew them on your Trouts with Pepper and salt then let them stew a quarter of an hour and serve them How to stew Smelts or Flounders Put your Smelts or Flounders into a deep dish with White-wine and water a little Rosemary and Thyme a piece of fresh Butter and some large Mace and salt let them stew half an hour then take a handful of Parsley and boil it then beat it with the back of a knife then take the yolks of 3 or 4 Eggs and beat them stiff some of your fish broth then dish up your fish upon sippets pour on your sauce scrape on sugar and serve it How to stew Rabbets Half roast it then take it off the Spit and cut it in little pieces and put it into a dish with the gravy and as much liquor as will cover it then put in a piece of fresh butter and some powder of Ginger some Pepper and Salt 2 or 3 Pippins minced small let these stew an hour then dish them upon sippets How to stew a Pullet or Capon Half roast it then cut it in pieces put it into a dish with the gravy and put in a little Cloves and Mace with a few Barberries or Grapes put these to your Pullet with a pint of Claret and a piece of Butter let these stew an hour dish them upon sippets serve it How to stew cold Chickens Cut them in pieces put them into a pipkin of strong broth and a piece of Butter then grate some bread and a Nutmeg thicken your broth with it season your meat with gross Pepper and Salt dish it upon sippets and serve it How to make Paste for a Pasty of Venison Take almost a peck of Flower wet it with two pound of Butter and as much suet then wet your Paste put in the yolks of 8 or 10 Eggs make reasonable light paste then roul it and lay it on suet first lay a paper under your paste then lay on your Venison close it pink it baste it with butter and bake it when you draw it out baste it with butter again How to make paste for a Pye to keep long Your flower must be of Rie and your liquor nothing but boiling water make your paste as stiff as you can raise your coffin very high let your bottom and sides be very thick and your lid also How to make past for a Custard Your liquor must be boiling water make your paste very stiff then roul out your paste and if you would make a great Tart then raise it and when you have done cut the bottom a little from the side then roul out a thin sheet of paste lay paper under it strew flower that it may not stick to it then put your coffin on it of what fashion you will then dry it and fill it and bake it How to make Paste for buttered Loaves Take a pottle of flower put thereto Ginger and Nutmeg then wet it with milk yolks of Eggs Yest and Salt then make it up into little loaves then butter a paper and put the loaves on it then bake them and when they are baked draw them forth and cut them in Cakes butter them then set them as they were scrape on sugar and serve them How to make Paste for Dumplins Season your flower with Pepper Salt and Yest let your water be more than warm then make them up like Manchet but let them be somewhat little then put them into your water when it boileth let them boil an hour then butter them To make Puff Paste Take a quart of flower a pound and half of Butter and work the half pound of Butter dry into the flower then put in 3 or 4 Eggs to it and as much cold water as will make it a little paste then work it in a piece of a foot long then strain a little flower on the table take it by the end beat it while it stretch long then put the 2 ends together and beat it again and so do 5 or 6 times then work it up round and roul it out broad then beat your pound of butter with a rouling pin that it may be light then take little bits of your butter and stick it all over the paste then fold up your paste close and coast it down with your rouling-pin and roul it out again and so do five or six times then use it as you will. To bake a Gammon of Bacon You must first boil it two hours before you stuff it stuff it with sweet herbs and hard Eggs chopt together with Parsley To bake Fillets of Beef or clods instead of Red dear First take your Beef and lard it very thick then season it with Pepper Salt Ginger Cloves and Mace good store and a great deal more Pepper and Salt than you would do to a piece of Venison then close it and when it is baked put in some Vinegar Sugar Cinnamon and Ginger and shake it well then stop the vent-hole and let it stand three weeks before you spend it How to bake Calves feet Season them with Pepper Salt and Currans when they be baked take the yolks of 3 or 4 Eggs and beat them with Verjuice or Vinegar Sugar and grated Nutmeg put it into your Pie scrape on Sugar and serve it How to bake a Turkie Take out his Bones and Guts then wash him then prick his back together again then parboil him season him with Pepper and Salt stick some Cloves in the breast of him then lard him and put him into your Coffin with butter in this sort you may bake a Goose Pheasant or Capon To bake a Hare Take out his bones and beat the flesh in a mortar with the Liver then season it with all sorts of spices then work it up with 3 or 4 yolks of Eggs then lay some of it all over the bottom of the Pie then lay on some lard and so do until you have laid on all then bake it well with good store of sweet butter To bake Quinces or Wardens so as the fruit look red and the crust white Your Wardens must be stewed in a pipkin with Claret-wine Sugar Cinnamon and Cloves then cover your pipkin with a sheet of paste and let it stand in the Oven five or six hours then raise a Coffin of short paste put in your Wardens with Sugar and put it
into the Oven when it hath stood an hour take it out and wash it with rose-Rose-water and butter then scrape on Sugar and put it in a quarter of an hour more and it will be red upon the top then scrape on sugar and serve it To bake Chucks of Veal Parboil 2 pound of the lean flesh of a Leg of Veal mince it as small as grated bread with 4 pound of Beef-suet then season it with Biskay Dates and Carraways and some Rose-water Sugar Raisins of the Sun and Currans Cloves Mace Nutmeg and Cinnamon then mingle them all together fill your pies and beat them To bake a Chicken Pie. Season your Chickens with nutmeg salt pepper and sugar then put them into your coffin then take some marrow and season with the same spice then roul it in yoks of Eggs and lay it on your Chicken with minced Dates and good store of butter then bake it and put in a little sack or Muscadine or White-wine and sugar then shake it scrape on sugar and serve it How to bake a Steak Pie. Cut a Neck of Mutton in steaks beat them with a Cleaver season them with Pepper and Salt and Nutmeg then lay them on your Coffin with Butter and large Mace then bake it then take a good quantity of Parsley and boil it beat it as soft as the pap of an Apple put in a quarter of a pint of Vinegar and as much White-wine with a little sugar warm it well and put it over your steaks then shake it that the gravy and the liquor may mingle together scrape on sugar and serve it To make an Italian Pudding Take Manchet and cut it in square pieces like a Die then put it to half a pound of Beef-suet minced small Raisins of the Sun the stones picked out Cloves Mace minced Dates Sugar Marrow Rose-water Eggs and Cream mingle all these together and put it into a dish fit for your stuff in less than an hour it will be baked then scrape on sugar serve it in How to make a Florentine Take the Kidney of a Loin of Veal or the wing of a Capon or the leg of a Rabbet mince any of these small with the Kidney of a Loin of Mutton if it be not fat enough then season it with Cloves Mace Nutmegs and Sugar Cream Currans Eggs and Rose-water mingle these four together and put them into a dish between two sheets of paste then close it and cut the paste round by the brim of the dish then cut it round about like Virginal Keys then turn up one and let the other lie then pink it cake it scrape on sugar and serve it To Roast a Breast of Veal Take parsley and Thyme wash them and chop them small then take the yolks of five or six Eggs grated bread and Cream mingle them together with Cloves Mace Nutmeg Currans and Sugar then raise up the skin of the breast of Veal and put it in your stuff prick it up close with a Skuer then roast it and bast it with butter when it is roasted wring on the juice of a Lemon and serve it To roast a Hare Case your Hare but cut not off her ears nor legs then wash her and dry her with a cloth then make a pudding and put into her belly then sow it up close then truss her as if she were running then spit her then take some Claret-wine and grated bread Sugar and Ginger Barberries and butter boil these together for your sauce To roast a Shoulder of Mutton Roast it with a quick fire that the fat may drop away and when you think it is half roasted set a dish under it and flesh it with a knife a-cross as you do Pork but you must cut it down to the bone on both the sides till the gravy run into the dish baste it no more after you have cut it put unto the gravy half a pint of White-wine Vinegar a handful of Capers and Olives five or six blades of Mace a handful of Sugar and stew all these together and pour it on your meat To roast a Neats-tongue Boil him and blanch him cut out the meat at the butt-end and mingle it with Beef-suit as much as an Egg then season it with Nutmeg and Sugar Dates Currans and yolks of raw Eggs then put your meat to the Tongue and bind it with a Cawl of Veal or Mutton then roast it baste it with butter save the gravy and put thereto a little Sack or Muscadine let it stew a little while then pour it in to your Tongues and serve it How to roast a Pig with a Pudding in his belly Fley a fat Pig truss his head looking over his back then temper as much stuff as you think will fill his belly then put it into your Pig and prick it up close when it is almost roasted wring on the juice of a Lemon when you are ready to take it up take four or five yolks of Eggs and wash your Pig all over mingle your bread with a little Nutmeg and Ginger then dry it and take it up as fast as you can let your sauce be Vinegar Butter and Sugar the yolk of a hard Egg minced and serve it hot How to roast a Leg of Mutton Cut holes in a Leg of Mutton with a knife then thrust in slices of Kidney suet and stick it with Cloves roast it with a quick fire when it is half roasted cut off a piece underneath and cut it into thin slices then take a pint of great Oysters with the liquor 3 or 4 blades of Mace a little Vinegar and Sugar stew these till the liquor be half consumed then dish up your Mutton pour on the sauce and serve it How to roast a Neck of Mutton Cut away the swag and roast it with a quick fire but scorch it not baste it with butter a quarter of an hour after wring on the juice of half a Lemon save the gravy then baste it with butter again wring on the other half of the Lemon when it is roasted dry it with Manchet and grated Nutmeg then dish it and pour on your sauce To roast a Shoulder or Haunch of Venison or Chine of Mutton Take any of the meats and lard them prick them with Rosemary baste them with butter then take half a pint of Claret-wine Cinnamon Ginger Sugar grated bread Rosemary and Butter let all these boil together until it be as thick as water-gruel then put in a little rose-Rose-water and Musk it will make your Gallentine taste very pleasantly put it on a fitting dish draw off your meat lay it into that dish strew it with salt To roast a Shoulder or Fillet of Veal Take Parsley Winter-savory and Thyme mince these small with hard Eggs season it with Nutmeg Pepper Currans work these together with raw yolks of Eggs then stuff your meat with this roast it with a quick fire baste it with Butter when it is roasted take the gravy and put thereto
Vinegar Sugar and Butter let it boil when your meat is roasted pour this sauce on it and serve it To roast a Gigget of Mutton Take your Gigget with Cloves and Rosemary and lard it roast it baste it with butter and save the gravy put thereto some Claret wine with a handful of Capers season it with Ginger and Sugar when it is boiled well dish up your Gigget and pour on your sauce To Fry a Chicken Boil your Chicken in water and Salt then quarter them into a pan with sweet butter and let them fry leisurely then put thereto a little Verjuice and Nutmeg Cinnamon and Ginger the yolks of two or three raw Eggs stir these well together and dish up your Chickens pour the sauce upon them How to fry Calves feet Boil them and blanch them then cut them in two then take good store of Parsley put thereto some yolks of Eggs season it with Nutmeg Sugar Pepper and Salt then roul your Calves-feet in them and fry them with sweet butter then boil some Parsley and beat it very tender put to it Vinegar Butter and Sugar heat it hot then dish up your feet upon sippets pour on your sauce scrape on some Sugar and serve it hot How to fry Tongues Boil them and blanch them cut them in thin slices season them with Nutmeg Sugar Cinnamon and Salt then put thereto the yolks of raw Eggs the core of a Lemon cut in square pieces â—ike a Die then fry them in spoonfuls with sweet Butter let your sauce be White-wine Sugar and Butter heat it hot and pour it 〈◊〉 your Tongues scrape on Sugar and serve it How to make Fritters Make your Batter with Ale Eggs and Yest season it with Milk Cloves Mace Cinnamon Nutmeg and Salt cut your Apples like Beans then put your Apples and Batter together fry them in boiling Lard strew on sugar and serve them To souce Brawn Take up your Brawn while iâ— is hot out of your boiler then cover it with Salt when it hath stood an hour turn the end that was under upward then strew 〈◊〉 salt upon that then boil youâ— soucing-drink and put thereto 〈◊〉 good deal of salt when it is cold 〈◊〉 put in your Braâ—â—â— with the Saâ— that is about it â—nd let it stanâ— ten days then change your soâ—â—cing drink and as you change 〈◊〉 put in salt when you spend it 〈◊〉 it be too salt change it with freâ— drink To souce a Pig. Cut off the head and cut youâ— Pig into two sleaks and take oâ— the bones then take a handful 〈◊〉 sweet Herbs and mince them small then season your Pig and Herbs with Nutmeg Ginger Cloves Mace and Salt then strew your Herbs on the inside of your Pig then roul them up like two Collars of Brawn then bind them in a cloth fast then put them a boiling in the boiling-pot put in some Vinegar and Salt when they are boiled very tender take them off let them stand in the same liquor 2 or 3 days then put them into soucing-drink and serve it with Mustard and Sugar How â—â—â—ouce Eels Take 2 saltâ—â—els and fley them cut them down the back and take out the bones and take good store of Parsley Thyme and sweet Marjoram mince them small season them with Nutmeg Ginger Pepper and Salt strew your herbs in the inside of your Eels then roul them up like a Collar of Brawn put them into a cloth and boil them tender with salt and Vinegar when they are boiled then take them up let it be in the pickle two or three days and then spend them How to souce a Breast of Veal Take out the bones of a Breast of Veal and lap it in water 10 or 12 hours then take all manner of sweet herbs and mince them small then take a Lemon and cut it in thin slices then lay it with your herbs in the inside of your breast of Veal then roul it up like a Collar and bind it in a cloth and boil it very tender then put it into soucing-drink and spend it To souce a Tench or Barbel First cut them down the back then wash them and put them a boiling in no more water than will cover them when they boil put in some Salt and Vinegar scum it very clean when it is boiled enough take it up and put it into a dish fit for the Fish then take out the bones pour on as much liquor as will cover it with grated Nutmeg and powder of Cinnamon when it is cold serve it To souce a Fillet of Veal Take a fair Fillet of Veal and lard it very thick but take out the bones season it with Nutmeg Ginger Pepper and Salt then roul it up hard let your liquor be the one half White-wine the other half water when your liquor boileth put in your meat with Salt and Vinegar and the peel of a Lemon then scum it very clean let it boil until it be tender then take it not up until it be cold and souce it in the same liquor To marble Beef Mutton or Venison Stick any of these with Rosemary and Cloves then roast it being first joined very well then baste it oft with water and salt and when it is throughly roasted take it up and let it cool then take Claret-wine and Vinegar and as much water boil it with Rosemary Bayes good store of Pepper Cloves Salt when it hath boiled an hour take it off and let it cool then put your meat into a Vessel and cover it with this liquor and Herbs then stop it up close the closer you stop it the longer it will keep To marble Fish. Take Flounders Trouts Smelts or Salmons Mullets Mackrels or any kind of shell-fish wash them and dry them with a cloth then fry them with Sallade-Oyl or clarified Butter fry them very crispe then make your pickle with Claret-wine and fair water some Rosemary and Thyme with Nutmegs cut in slices and Pepper and Salt when it hath boiled half an hour take it off and let it cool then put your fish into a Vessel cover it with liquor and spice and stop it close How to make a Tart of Wardens You must first bake your Wardens in a pot then cut them in quarters and core them then put them into your Tart with sugar Cinnamon and Ginger then close up your Tart and when it is almost baked do it as your Warden-pie scrape on sugar and serve it To make a Tart of green Pease Take green Pease and seeth them tender then pour them out into a Cullender season them with Saffron salt and sweet butter and sugar then close it then bake it almost an hour then draw it forth and ice it put in a little Verjuice and shake it well then scrape on sugar and serve it How to make a Tart of Rice Boil your Rice and pour it into a Cullender then season it with Cinnamon Nutmeg Ginger and Pepper and Sugar the yolks of 3 or 4 Eggs then
put it into your Tart with the juice of an Orange then close it bake it and ice it scrape on sugar and serve it How to make a Tart of Medlars Take Medlars that are rotten then scrape them then set them upon a chafing-dish of coals season them with the yolks of Eggs Sugar Cinnamon and Ginger let it boil well and lay it on paste scrape on Sugar and serve it How to make a Tart of Cherries Take out the stones and lay the Cherries into your Tart with Sugar Ginger and Cinnamon then close your Tart bake it and ice it then make a sirrup of Muskadine and Damask-water and pour this into your Tart scrape on sugar and serve it How to make a Tart of Strawberries Wash your Strawberries and put them into your Tart season them with Sugar Cinnamon Ginger and a little Red-wine then close it and bake it half an hour ice it scrape on sugar and serve it To make a Tart of Hips Take Hips and cut them and take out the seeds very clean then wash them season them with sugar Cinnamon and Ginger then close your Tart bake it ice it scrape on sugar serve it How to make a Pippin Tart. Take fair Pippins and pare them then cut them in quarters and core them then stew them with Claret-Wine Cinnamon and Ginger let them stew half an hour then pour them out into a Cullender but break them not when they are cold lay them one by one into the Tart then lay on Sugar bake it ice it scrape on sugar and serve it How to scald Milk after the Western fashion When you bring your Milk from the Cow strain it into an earthen pan and let it stand two hours then set it over the fire till it begin to heave in the middle then take it off but jog it as little as you can then put it into a room where it may cool and no dust fall into it this Milk or Cream you may keep two or three days To make a Junket Take Ewes or Goats milk if you have neither of these then take Cows-milk and put it over the fire to warm then put in a little Runnet to it then pour it out into a dish and let it cool then strew on Cinnamon and sugar then take some of your aforesaid Cream and lay on it scrape on sugar and serve it To make Cream Clutter Take milk and put it into an earthen pot and put thereto Runnet let it stand two days it will be all in a curd then season it with some sugar Cinnamon and cream then serve it this is best in the hottest of the summer To make a White-pot Take a quart of Cream and put it over the fire to boil season it with sugar Nutmeg and Cinnamon Sack and Rose-water the yolks of seven or eight Eggs beat your Eggs with Sack and Rose-water then put it into your cream stir it that it curdle not then pare two or three pippins core and quarter them and boil them with a handful of Raisins of the Sun boil them tender and pour them into a cullender then cut some sippets very thin and lay some of them in the bottom of the dish and lay on half your Apples and curians then pour in half your Milk then lay on more sippets and the rest of your Apples and Raisins then pour on the rest of your Milk bake it scrape on sugar and serve it How to make a Pudding in hast Take a pint of Milk and put thereto a handful of Raisins of the Sun and as many currans and a piece of Butter then grate Manchet and Nutmeg also and put thereto a little flower when your Milk boileth put in your bread let it boil a quarter of an hour and put in a piece of butter in the boiling of it and stir it always then dish it up pour on butter and serve it To make a Pudding in a dish Take a quart of Cream put thereto a pound of Beef-suet minced small put it to your Milk season it with Nutmeg Sugar Rose-water and Cinnamon then take some seven or eight Eggs and beat them very well then take a cast of Manchets and grate them and put unto it then mingle those together well then put it into a dish and bake it when it is baked scrape on sugar and serve it To boil Cream Take a quart of Cream and set it a boiling with Mace whilst your cream is boiling cut some thin sippets then take seven or eight yolks of Eggs put them with Rose-water and sugar and a little of your cream when your cream boileth take it off the fire and put in your Eggs and stir it very fast that it curdle not then put your sippets into the dish pour in your cream and let it cool when it is cold scrape on sugar and serve it To draw Butter Take your Butter and cut it into thin slices put it into a dish then put it upon the coals where it may melt leisurely stir it osten and when it is melted put in two or three spoonfuls of water or Vinegar which you will stir them and beat it until it be thick Lady of Arundels Manchet Take a bushel of fine Wheat-flower twenty Eggs three pound of fresh butter then take as much salt and barm as to the ordinary manchet temper it together with new Milk pretty hot then let it lie the space of half an hour to rise so you may work it up into bread and bake it let not your Oven be too hot To boil Pigeons Boil them in water and salt take a handful of Parsley as much Time stript two spoonfuls of Capers minced all together and boil it in a pint of the said liquor a quarter of an hour then put in two or three spoonfuls of Verjuice two Eggs beaten let it boil a little and put to a little Butter when you have taken it off the fire stir this all together and pour it upon the Pigeons with sippets round the dish A Florentine of sweet-bread or Kidneys Parboil three or four Kidneys and mince them small season them with Nutmeg one stick of Cinnamon beat as much Sugar as will sweeten it and a penny loaf grated and the marrow of three bones in good pieces and a quarter of a pound of Almond paste a glass of Maligo-sack two spoonfuls of Rose-water a grain of Musk and one grain of Ambergreece and a quarter of a pint of cream three or four Eggs and mix all together and make it up in puff paste and bake it three quarters of an hour A Pork-pie Boil your leg of Pork season it with Nutmeg and Pepper and salt bake it five hours in a round pie A Chicken-Pie Scald and season your Chickens with Nutmegs as much sugar as cinnamon pepper and salt then put them in your Pie then put three quarters of quartered Lettice and six Dates quartered and a handful of Goosberries and half a sliced Lemon and 3 or four branches of
Potatoes and put them in your Pie then take the marrow of three bones rouled in yolks of Eggs and sliced Lemon and large mace and half a pound of butter six Dates quartered put this into your Pie and let it stand an hour in the Oven then make a sharp caudle of Butter Sugar Verjuice and White-wine put it in when you take your Pie out of the Oven A Pigeon or Rabbet Pie. Take one ounce of Pepper 〈◊〉 more salt than season your Pigeons or Rabbet and take two Nutmegs grated with your seasoning then lay your Rabbet in the Pie and one pound of Butter if you heat the Pie hot then put in two or three slices of Lemon and 2 or 3 blades of Mace and as many branches of Barberries and a good piece of fresh butter melted then take it and let it stand an hour and half but put not in the fresh butter till it comes out of the Oven To make Puff-Paste Break 2 Eggs in three pints of flower make it with cold water then roul it out pretty thick and square then take so much butter as past and lay it in a rank and divide your butter in five pieces that you may lay it on at 5 several times roul your paste very broad then rake one part of the same butter in little pieces all over your paste then throw a â—â—â—â—dful of flower slightly on â—â—en fold up your paste and beat â—t with a rouling-pin so roul it out again thus do five times and make it up A Pudding Take a quart of Cream and two Eggs beat them and strain them into the Cream and grate in a Nutmeg and half take 6 spoonfuls of flower beat half a pound of Almonds with some Cream and put it into the cream and mix this together boil your Pudding an hour and no more first flower the Bag you put it in then melt fresh butter and take sugar Rose-water beat it thick and pour it on the pudding you may put to it a little Milk and stick blanched Almonds and Wafers in it add to the same pudding if you will a penny-loaf grated a quartern of Sugar 2 Marrow-bones 1 Glass of Maligo-sack six Dates minced a grain of Ambergreece a grain of Musk 2 or 3 spoonfuls of Rose-water bake the Pudding in little wood-dishes but first butter them your Marrow must be stuck to and again then bake it half an hour five or seven at a time and so set them in order in the dish and garnish them with a sprig in the middle and wafers about it strew Sugar about the branch and sliced Lemon set four round and one in the top Frigasie of Veal Cut your meat in thin slices beat it well with a rouling-pin season it with Nutmeg Lemon and Tyme fry it slightly in a pan beat 2 Eggs and 1 spoonful of Verjuice and put it into the pan and stir it together and dish it Frigasie of Lamb. Cut your Lamb in thin slices season it with Nutmeg Pepper Salt mince some Thyme and Lemon throw it upon your meat then fry it slightly in a pan then throw in 2 Eggs beaten in Verjuice sugar into the pan also a hanâ—ful of Goosberries shake it together and dish it Frigasie of Chickens Kill your Chickens pull skin and feathers off together cut them in thin slices season them with Thyme and Lemons minced Nutmeg and Salt a handful of Sorrel minced then fry it well with six spoonfuls of Verjuice one spoonful of Sugar beat it together so dish it with sippets about Another Frigasie of Chickens Take the former ingredients and add to it boil'd Artichoak bottoms with the meat of the leaves and a handful of scalded Goosberries and boiled Skirrets Lettice tossed in butter and when they are boiled and 2 spoonfuls of Sugar 2 Eggs and Verjuice beaten together and lay your Lettice upon your Chickens as before and sliced Lemon upon it and sippets upon the Dish A Frigasie of Rabbets Cut your Rabbets in small pieces and mince a handful of Thyme and Parsly together and a Nutmeg pepper and salt season your Rabbets then take two Eggs and Verjuice beaten together and throw it in the pan stick it and dish it up in sippets To hash a Shoulder of Mutton Half roast your Mutton at a quick fire cut it in thin slices stew it with gravy sweet Marjoram and Capers and Onions 3 Anchovies Oysters half a Nutmeg half a sliced Lemon stir this altogether with the Meat let it stew till it be tender in a dish then break 3 or four yolks of Eggs and throw it in the dish with some butter toste it well together and dish it with sippets To make a Cake Take half a peck of flower two pound and a half of Currans 3 or 4 Nutmegs one pound of Almond paste 2 pound of Butter and one pint of Cream three spoonfuls of Rose-water 3 quarters of a pound of Sugar half a pint of Sack a quarter of a pint of Yest and six Eggs so make it and bake it To make a Leg of Mutton three or four Dishes Take a Leg of Mutton cut out the flesh and the bone but save the skin whole divide the meat in three pieces and take the tenderest and cut in thin slices and beat it with a rouling-pin season it with Nutmeg pepper and salt mince Thyme and Lemon-peel fry it till it be tender then beat 2 Eggs with a spoonful of Verjuice throw 2 Anchovies into the pan shake it all together and put it into the dish with sippets round the Dish being drest with Barberries scalded parsley and hard Eggs minced Another part of the same meat stew in a dish with a little White-wine a little butter and sliced Lemon one Anchovy two Oysters two baldes of Mace a little Thyme on a branch and one whole Onion take out the Thyme and the Onion when it is stewed do it all together on a Chafing-dish of coals till it be tender then dish it garnish your dish with hard Eggs and Barberries and sliced Lemons and sippets round the dish Take another part of the same meat mince it small with Beef suet and a handful of Sage to 3 quarters of a pound of suet add one pound of meat you may use a spoonful of peper and salt mix this all together stuff the skin of the leg of Mutton hard skuer it close and spit it at a quick fire and well roast it in an hour Take another part of the same meat then put in the pepper and salt with a grated Nutmeg some sweet Herbs and a Lemon-peel minced a penny-loaf grated one spoonful of Sugar a quarter of a pound of Raifins and a quarter of Currans minced all together with the meat and the suet and the rest of the ingredients put to 2 spoonfuls of Rose-water and as much salt as spice then make it up in little long boles or roules and butter your dish and lay them in with a