of Claret-vvine all night vvith a little grated Nutmeg and cracked Pepper in the Morning make your Pye and lay some Butter in the bottom then lay in your Meat but first Salt it a little then lay some more Butter on the top and pour in that Wine in vvhich it lay and so close it up and let it Bake three hours or more So serve it in hot To dress red Beet-Roots Wash them and boil them very well slice them in round slices and eat them with Butter Vinegar and Salt and you may if you please eat them cold with Oyl and Vinegar and Salt it is a very pleasant Sallad To make a good Pidgeon Pye Pluck your Pidgeons very well then cut them in halves wash them and dry them cleanse their Livers and Gizzards also and let them go with them season them with Pepper Salt and Nutmeg When your Pye is raised lay in some Butter in the bottom then lay in your Pidgeons with the cut-side downward and then the Yolks of hard Eggs and a little Time stripped from the Stalks then lay on some more Butter on the top and put in a glass-full of Claret-wine So lid your Pye and let it bake one Hour To boil a Cock and to make good Broth with him Pluck and draw your Fowl wash him very vvell and bruise his Leggs boil him in a little Water and Salt for one hour then add some Water wherein Mutton hath been boiled and put in a quarter of a pound of French-Barley or Rice which you please with some Time Winter-savory and a little Lemmon-pill a little large Mace and sliced Nutmeg with a Clove or two When it is clean scummed let it only â—â—ew till it be enough then take up the Cock for a while and boil the Broth very well then put him in again and â—eat him throughly then serve it to the Table and garnish your dish with Lemnon and Barberries Be sure to truss your Fowl handsomly This Dish is very good for Weak People To boil a Fore-Loyn of Pork with good Sauce to it Let your Pork be reasonably well salted and boil it very well then have 〈◊〉 readiness a good quantity of Sorrel stripped from the Stalks and beaten in a Mortar as fine as possible you can then put in a few Crumbs of Bread the yolks of hard Eggs vvith a little Mustard and a little Salt and so serve in your Pork vvith this Sauce and garnish your Dish vvith Persley or any other Green Leaves To stew Rabbits When they are flea'd cut them in pieces and put them into a Pot vvith as much Water as vvill vvell cover them put in some Salt and let them boil and scum them vvell then put in a faggot of Sweet-herbs and let them stevv close covered then pill a good quantity of great Onions and boil them in several Waters till they be tender put them also into the Pot vvith your Rabbits and let them stevv till the Rabbits be very tender a little before you take them up put in a good quantity of fresh Butter and a little Vinegar and stir it about very vvell and then Dish them for the Table and garnish your Dish vvith Onion Salt and green Leaves To boil Green-Pease When they are sheal'd put them into a long Gally-pot and set it into a Pot of seething-Seething-vvater and cover the Gally-pot very vvell and in a short time you vvill find the Pease to be fine and tender then put them out into a Dish and strew some Salt upon them and put in a good quantity of Butter and so shake them vvell betvven tvvo Dishes then put them into a hot Dish and serve them to the Table If they vvho are to eat them do love Sparemint put in a sprigg into the Pot vvith them These are far more pleasant and svveet then those vvhich are boiled in Water To preserve Green-Pease a while When they are sheal'd and pickt put them into a long Gally-pot and take â—ome Butter and cover them vvith it and close it down upon them vvith your and your Butter must not be melted â—ut cold then cover your Pot very vvell and set it in a cool place To dress Old Beans Lay them in Water one Night then put them into cold Water and set them over the fire and let them heat by degrees and when they are hot let them boil apace and with them a piece of Bacon and some Persley when they are very tender take them up and drain them well from the Water pour some Butter melted very thick over them and lay Bacon on each side of them and serve them to the Table To dress Old French-Beans Water them as you do the other Old Beans and boil them after the same manner but no Bacon with them and when they are enough take them up and drain them well from the Water strew some Salt and grated Nutmeg on them and Butter them well To stew Beef a very fine way Slice your Beef in thin slices and put it into a long Gally-pot with a sliced Onion some Pepper and some Salt and sweet Herbs with a little Persley cover the Pot close and set it in a Kettle of seething water so let it be ten or twelve hours and put in a little Clarret Wine also Let the fire be well tended under the Kettle and you will find a dainty Dish of it Your meat must be reasonable Fat Serve it to the Table upon sippets of White-bread To make rare Pyes of a Calves-Head Take a fine fat Calves-Head and cleanse it well boil it with Water and Salt till it be very tender then take it from the Bones and mince it very small then to a pound of this Meat take one pound of Currans washed and picked very well one pound of Raisons of the Sun a little Salt some Nutmeg Cloves Mace and Cinnamon beaten fine a little Whitewine and a little Lemmon-pill shred small with a little Sugar and the yolks of four hard Eggs having your Pye ready raised lay Butter in the bottom then put in your minc'd Meat and on the top of it lay some pieces of Marrow and some Dates cut in thin slices then lay Butter over that and lid it and bake it and when it is baked cut open the Lid and put in a little Whitewine Butter and Sugar This is a very good Pye and may be eaten hot or cold To make a Pudding of cold Meat Take any pieces of cold Meat which is not fit to come to the Table any more as Veal Mutton Lamb Capon Chicken Rabbit or the like mince either of these very small and put some Milk to it and the yolks and whites of Eggs with some beaten Spice and Salt and a little Sugar make it up with a little Flower so that you may wrap it in a piece of thin Paste put it into boiling water and let it boil two or three hours then take it up and put it into a Dish and so cut it in slices
all these in a Mortar to a Paste with a little Sack and one grain of Amber-grease then mould it up with searced Sugar make it into little Cakes according to your fancy and lay them upon Wafer sheets upon a Tin-plate and bake them after Bread is drawn Another sort of Bisket Take half a pound of Naples-Bisket mix them with a little Sack when you have sliced them thin and let them lye in soak in it then take half a pound of sweet Almonds blanched in cold Water and beaten to a Paste with a little fair Water to keep them from oyling then beat that Paste with the Naples Bisket and the Yolks of three Eggs and the Whites of one when you have mixed them then put in three quarters of a pound of searced Sugar a little juyce of Lemmon and one grain of Ambergreace of what Spice you like you may put in a little beaten and searced When these are well incorporated take them out of the Mortar and mould it up with searced Sugar upon a smooth Board and make it into what form you please bake them upon Waser-sheets on tin Plates after-Brown-bread is drawn do not take them from the Plates till they are cold enough To make Sirrop of Violets Pick your Violets very clean and beat them well in a Mortar then strain them and to one pint of the juyce take one quarter of a pint of Spring-water put it into the Mortar with the stamped Violets which you have strained stamp them together a while and strain the Water well from them and mix them with your other juyce then put it into a long Gally-pot and to each pint of Juyce put in one pound of double Resined Sugar let it stand close covered for the space of twelve hours then put in a little quantity of Juyce of Lemmon that will make it look purely transparent then set your Gally-pot into a Kettle of seething-seething-water covered till you find it to be thick enough then set it by till it is cold and then put it up Sirrop of Roses a good way Fill a great Stone-pot with Damask-Rose leaves as hard as you can thrust it then fill it up with Damask-Rose water and cover it with Stone or Glass and set it into a Kettle of boiling Water till you find that the rose-Rose-water be very well coloured which may be about four hours then strain it out hard and put the Liquor into a Gally-pot and to every pint of it put two pounds of Sugar then cover the Pot and set it into a Kettle of seething Water and let it stand till it be a thick Sirrup when it is cold put it up and keep it for your use it will worke very kindly and very effectually The best way to preserve Fruits Wet the Sugar for them with the juyce of some of the same Fruit instead of Water and that will give a full and lively taste and they will keep the better The worst of your Fruit will serve for that Be pleased to observe my former Books for the ordering of all Fruits in the Preserving only do not put in Rose-water so generally as is set down because it is not so much used as formerly unless in Cordial things or some other particular things therefore where it is liked use it or else not for we have new Modes for Eating and Drinking as well as for Apparel One cannot so strictly set down any thing but that in the making of Sauce dressing of Meat with Seasoning Preserving several things and the like there must be a judgment in those who order them to leave out or to add or else they will please but a few pallets for some do hate the taste of what others do extreamly love To make very fine Jelly for a weak stomach Take Calves-Feet or Sheeps-Trotters cleanly dressed and split them in half put them into a Pipkin with as much Whitewine as will cover them put in a little Salt make it boil and scum it well then put in a blade or two of whole Mace with a sprig or two of Time and a little Lemmon-pill put in a few Dates sliced very thin cover it close and let it boil leisurely till the Feet be very tender then take them up and eat them if you please and take the Liquor and strain it and to a quart of it put in the juyce of one Lemmon and as much fine Sugar as will well sweeten it and set it over the fire till the Sugar be throughly melted then keep it in a Gally-pot and give the Party of it three or four times in a day as much as they please to take if you like it you may put in a little Ambergreace and rose-Rose-water the one is pleasing and good for a weak stomach the other for the Brain Amber-greace is good for the Head if inwardly taken but it is not good to smell to because it will raise fumes to the head Yet observe this I once did ask a Physician concerning Musk and Ambergreace Why the smell of either of them did offend so much He Answered me thus The reason saith he why either of them are so offenfive is because they smell but a little and do only disturb but if they go into a Shop where store is and smell to divers pounds of it they will find it rather a purge downward than a raiser of Fumes to the Head To Candy White Sugar excellent good for any Cough or Cold. Take two pounds of the best powdered Sugar and put it in a Dish to dry very well in a warm Oven then beat it fine and searce it mix with this quantity one ounce of the best prepared Amber mingle them very well together and put them into a Preserving-Pan with one pint of Fair-water melt it over a gentle fire and when it boils put in the White of an Egg to clarifie it then seum it very well and when you perceive it to be as clear as Chrystal then let it stand in the Pan until it be cold covered very close then take fair Running-water about two quarts and one ounce of the clearest Roch-Allom beaten to powder mix them together and let them stand twenty four hours When you have so done take an Earthen-Vessel or Pot and some few sticks of the whitest sappy-Fire splintered from un-wrought Deal and place your sticks as you do in a Bee-Hive cross every way set this Pot over a few Embers empty then mix your Sugar and your Water in your Preserving-Pan setting them upon the fire and so soon as you perceive the Sugar to sink then pour out the Water having a Cullenderâ— pour your Sugar into the said Pot very gently through the Cullender and it will Candy presently in square forms and that which falleth to the bottom will be as good as the rest though perhaps not altogether so clear of colour as soon as you have poured in all your Sugar which will rope like Hony then stop your Pot very close and let the
Pot stand in a Vessel of cold water four daies very well luted they usually break the Pot when they take the Candy then break it off the sticks and keep it in a Box in some dry place A most rare Receipt for the Scurvy for old Catarrhs or Rheums or for a Consumption Take a good quantity of Scurvy-grass and beat it and strain it take the juyce thereof and set it over the fire till it be hot but let it not boil so soon as you see a thick scum arise take it off and strain it through a linnen Cloth but never press it between your fingers as soon as the scum is thrown away then set it over the fire again and take clarified Hony three ounces Butter clarified with three Cloves of Garlick one ounce Anniseeds half an ounce Eunulacampane half an ounce Liquorish half an ounce powdered very fine and searced through a lawn Sieve Saffron one dram finely beaten White Sugar-Candy finely beaten one ounce mix all these powders very well together and strew them carefully into the aforesaid Juyce with the clarified Butter and Hony and keep it continually stirring till you have incorporated it fully over the fire then take it from the fire and keep it stirring till it be cold then if you have a mind to keep it for a Sirrop you may keep it in a Gally-pot or you may make it thicker with more Sugar-Candy add a little Fâ—os Sulphuris and you may perfume them if you please that is if you stiffen it enough for Lozenges An excellent Medicine for any Obstructions Take a quarter of a peck of fine Wheat-flower half an ounce of Cloves beaten very fine two Nutmegs and a quarter of an ounce of Mace beaten fine mix these well with the Flower as also half a pound of fine Sugar beaten and searced put in some juyce of Harts-tongue and Liver-wort the yolks of six Eggs and six ounces of fresh sweet Butter knead it together very well and make it into a Cake and bake it with Bread eat of it very often and no doubt you will find good of it for it hath done very great Cures upon many who were Obstructed Here is a most excellent Plaister which is called the Catholick and for fear I should forget it I will not omit it any any longer Take of Rosin beaten beaten to powder two pounds and a half Heifers Tallow one pound and a quarter tryed with a gentle fire and cleansed when it is cold scrape away the dross from the bottom and melt it in a Brass Vessel then strew in the Rosin by handfuls and stir it with a Willow Spatula continually stirring it until it be all stirred in and melted then have ready a Bason of Pewter and in it of Water of Camomile of English Briony-Root and of Damask Rose-water of each eight ounces with powder of Salt of Wormwood Salt of Tartar Salt of Scurvy-grass Vitriol camphonate of each one ounce and half then pour in the melted bodâ—â—â—d stir it with the Spatula from the East to the West round continually until the body have seemingly swallowed up all the Waters and Salt continue it stirring until the Water appear and thus work it until the body be as white as Snow then let it stand a Month in the Water covered from dust and when you use it let it not come near any fire but work a little at a time until it be as white as Snow on the brawn of your hand over against the little-Finger spread it on a linnen-Cloth or Leather for the best Catholick Plaister in the World for the Reins in all Accidents for all Bruises and great Contusions and where the Bones are broken into small bits to ease pains least a Gangrene ensue then twice a day foment the part with hot stroops wrung out of a fomentation made with a strong Lye of three quarts made with Wood-Ashes then in the Lye Centaury St. Johns Wort Mallows Wormwood of each a good handful one root of Solomons Seal if you can get one or else it may be made without foment with hot stroops wrung out of this liquor of Wollen Cloaths and apply to the part as hot as may be and cover it 〈◊〉 Blankets to keep in the heat and before it be quite cold renew another hot stroop continue this order one hour Morning and Evening then presently apply the Plaister a little warmed every time when you see want spread it again if you see cause But when such shatterings are of Bones Contused Wounds Dislocations roul it not up as other fractures but have a Box made open at each end and lay the part on a pillow and let the strings of binding come about the pillow and lay the Member in the Box bind it not hard and sometimes not at all This is a very great Secret and to be valued To make fine Jelly of Fruit which will look transparent Take some Isinglass and break it in little bits and boil it in Water very well and strain it then colour it with any sort of Fruit by putting in the juyce thereof then to every pint of it take one pound of the best refined Sugar boil them together and scum it very well and when you find it to be enough put it into flat Glasses and keep it in a Cubbord You may make Jelly of any Cordial Herb or Flower in this manner which will be very comfortable and strengthâ—ing and also very pleasant A pretty sweet Meat of Lettuce-stalks Boil them in several Waters till they are tender then wash them in cold water and dry them well then take their weight in fine Sugar just wet it with Water and boil it to a Candy-height â—hen put in your stalks being first stamped in a Mortar very well boil them together till it be very cleer and take them from the fire and put them into Glasses and if you please you may add 〈◊〉 little juyce of a Lemmon to it as it â—oils and a little candid pill of a Lemnon shred small for that will give a good taste and make it look very beautiful In like manner you may do with Harty-Choaks bottoms when they are boiled â—ender To make Marmalade of Damsons Take your Damsons and scald them in Water till the skins do crack then pill them and take away the Stones then beat them well in a Mortar then take their weight in fine Sugar wet it with Water and boil it to a Candy-height then put in your Damsons and boil it and keep it stirring continually till it will come from the bottom of the Posnet To make Sirrop of Snails most admirable in Consumptions Take shell-Snails and break their shells off and wash them very well in a Pan with Water and Salt and then with several Waters alone till they be very clean then put them into a long Gally-pot with a blade or two of Mace and a little quantity of Whitewine cover the Pot and set it into a Kettle of boiling Water for
the space of two hours or more then put them out into an Hippocras Bag and hang them up to drain and let them drop into a Glass with a mouth so wide as that it may not drop besides and when it hath dropped all it will then to a pint of it take a pound of White Sugar Candy two spoonfuls of the best cinnamon-Cinnamon-water one quarter of a pint of red rose-Rose-water one grain of Ambergreace and twelve sheets of Leaf-Gold put all these into the Glass and let it stand all night then set it carefully into a Kettle of Water when it is cold and fasten it very vvell about with Hay and let the Kettle be set on the fire and by degrees be made to boil but if you should put in a Pot or Glass into a Kettle of boiling hot Water the suddain heat would break it or else not Let it stand thus slightly covered till you find that the Sugar be quite incorporated with the Juyce when it is taken off and cold put it up to keep and give the Party of it two spoonfuls at a time twice in a day in the Morning and in the Afternoon about four of the Clock Very fine Lozenges for a Cough of defluxion of Rheum Take two ounces of powder of Liquorish half an ounce of powder of Anniseeds one quarter of an ounce of powder of Elecampane one dram of flower of Brimstone and one dram of prepared red Corral one pound of double refined Sugar beaten and searced then with some Gum-Dragon steeped all night in red rose-Rose-water beat them into a paste then mold it up with a little searced Sugar and make it up into Lozenges print them with a Seal and dry them in the Sun or in some warm place eat of these often in the day or night putting one in your mouth and let it lye till it be quite melted To make a Paste very delicate rich and very pleasant Take one pound of red Quince-Marmelade which is made very smooth one ounce of candid Lemmon-pill one ounce of candid Cittron-pill one ounce of candid Iringo-root one ounce of candid Ginger one ounce of Dates sliced thin and one ounce of Prunels let all these be cut small and beaten with a little Sack to a Paste then put your Marmelade to them with four ounces of sweet Almonds blanched and beaten and four ounces of fine Sugar beaten and searced and a little Gum-Dragon steeped all night in fair water when you have beaten them extream well then take it out and mold it up with searced Sugar and make it into little Cakes of what form you please and dry them upon Wafer-sheets on Tin-plates in an Oven after Bread is drawn If you please you may perfume some of them To make good Drink to comfort you in a cold Morning Take a pint and a half of Claret-Wine and half a pint of stale strong-Beer boil them with such Spice as you like very well and a little Lemmon-pill then take the Yolks of four or five Eggs and beat them very well then put so much Sugar into your Wine as you think will well sweeten it and after mixing some of your hot Wine with the Eggs brew them and the Wine very well together and let there be a little piece of Butter in it Be sure to brew it a pace that it curdle not for then it is spoiled To make an excellent Cordial Electuary for to restore one that is weak or against Melancholy Take of Conserve of Burrage flowers Rosemary flowers of Marigold flowers of Sage flowers of Benorty flowers of each of these one ounce two ounces of Sirrop of Clove-Gilly flowers two ounces of the Sirrop of the juyce of Cittrons one dram of Confection of Alkermes two ounces of the best Cinnamon Water and twelve or fourteen leaves of Leaf-Gold with one ounce of prepared Corral either White or Red mix all these together very well and take about the quantity of a Walnut every night when you go to Bed A very good Cordial Water without the trouble of a Still Take two quarts of Brandy and keep it in a great Glass with a reasonable narrow mouth put into it of Cloves Nutmeg Cinnamon and Ginger Cardemon seeds Coriander seeds Anniseeds Liquorish of each of these half an ounce bruised Long-pepper and Grains of each one dram bruised Elecampane one quarter of an ounce bruised let all these steep in the Brandy a fortnight then pour it out into another Glass softly so long as it will run clear then put more Brandy into the Glas where the Ingredients are and let that stand three weeks and so along as you find there is any strength in the Ingredients still put in more Brandy and let it stand every time longer and longer Then take your first two quarts of Brandy which you poured off and put in it four ounces of White Sugar-Candy and so much Sirrop of Clove-Gilly flowers as will well colour it with store of Leaf-Gold give two spoonfuls at a time It is good in case of any Illness or Swouning to drive out any infection and venemous humors it is good for wind in the Stomach and to keep out Cold. A pretty Sweet-mèat made of Grapes very good in Feavors Take Grapes and pluck them from their Stalks and bruise them well then strain them through a Strainer made of French Canvas then set that juyce in a Gally-pot into a Kettle of boiling Water for three hours then take the weight of it in fine Sugar and boil it to a Candy height then put in your juyce of Grapes and boil it till it be very clear and scum it well then put it into Glasses and set them into a Stove for a while To make Marmelade with Barberries and Pippins Take one pound of fine Sugar and a pint of Water and boil them together and scum them very well then put into that Sirrop one pound of the best Pippins pared and cut in quarters and Coared boil them quick in this Sirrop till they are extream clear then take them and bruise them as small as you can with the back of a Spoon then put to them one pound of Conserve of Barberries that is curiously made and stir them well together and let them boil till they are well incorporated and then put them into Glasses This is very Cordial and pleasant in Feavors To Candy Fruits after they have lien in Sirrop Take any sort of Fruit which you have preserved as Apples Pears Plumbs Oranges Lemmons Citrons or any other and lay them out of their Sirrop all night to drain then lay them upon Sieves and set them into a warm Oven to dry then wash them over with Wat◠wherein Gum-Arabick hath lien to steep one night and do it with a Feather then have in readiness some White Sugar Candy beaten not fine but grosly and some small some bigger so soon as you have washed your Fruit with gum-Gum-water then strew it over with this Sugar Candy so thick as the Gum
ariseth and save it as you do the Neats-foot Oyl then take of Issop Time Camomile Rosemary and six leaves of red Sage of all the quantity of a handful and when you have got as much Oil as you can then boil the Herbs in it for a quarter of an hour then strain it and keep it in a Gally-pot or Glass the quantity of a small Nut will go a great way you must strip the Rosemary and Time upwards and be sure you put in none of the stalks put in as much Sothernwood-tops and of Lavender Cotton as you did of each of the other Herbs and boil them with the other keep it well from the Air. An excellent Glister to Cool and Bind Take a quart of new Milk and a handful of Knot-grass as much of Bramble as much of small Plantain boil these together in the Milk then strain it and put in six penny weight of Bolearmoniack and administer it blood-warm For the running-Gout or any hot Tumor Take Mallows Violet leaves Marsh-Mallows Melilot of each two handfuls Linseeds beaten two ounces Crumbs of Bread as much boil these in Milk and make a Poultis therewith then put into it a little Oil of Roses and apply it to the grieved place very warm twice a day To Cure a Deafness which is caused by the stoppage of the Ears by wax If it hath been long then drop into the Ear a little of Bitter-Almonds warmed for a week together every Night when the Party is in Bed then take a little warmed Sack with as much of the best white anniseed-Anniseed-water and seringe the Ears with it once a day for three days together and keep them stopped with black Wool If they have been deaf but a little while then the Wine with the anniseed-Anniseed-water will be sufficient without the Oil of Almonds For the falling down of the Mother Take Smiths Water and Oaken leaves or the Bark of Oak and boil them well in a Pewter dish close covered then strain it through a Cloth wet Cloaths therein and apply them hot two or three times in a Night when you go to Bed Thus do for a week together and keep your self warm in the day time A most excellent Plaister for the Gout wherewith a Gentleman as I knew was Cured after all the Chirurgions had given him over Take half a pound of un-wrought Wax half a pound of Rosin one ounce of Olibenum four ounces of Letharge of Gold three quarters of a pound of White-lead finely beaten and searced then take a pint of Neats-foot Oyl set it on the fire with the Wax and Rosin and when it is melted put thereto the other powders and stir it fast with a stick till you find it be enough so make it up in Rouls and keep it for your use and when you feel any pain apply it upon linnen For the biting of a Mad-dog taught by Doctor Mathias Take of Rue of Garlick of scraped Pewter of each two ounces of Venice-Treacle one ounce of Muscadine one quart put all these into it stop it close and boil it in a Kettle of water for the space of two hours then pour off the clearest and apply some of the dregs to the place bitten and give the Patient two spoonfuls to drink of the Liquor Morning and Evening for nine days together This never failed Man nor Beast To make the Oil of Charity Take Rosemary Sage Lavender Camomile the lesser Valerian of each one handful cut them small and put them into Oyl-Olive let it be very thick with the Herbs let it infuse seven daies in the Sun then take the Glass wherein they are and wind about the bottom a little Hay and set it into a Kettle of seething Water and let it stand two hours then strain it out and put in Herbs and do as before so do three times then put in Valerian alone and do as before then strain it and let the Oyl settle keep the clearest for Christians and the grounds and Herbs for Beasts The Vertues It healeth green-Wounds and Bruises if inwardly Take a spoonfull of the clearest Oil in a little warm Posset-drink and go to Bed and sweat after it It cureth the Tooth-ach if it comes of a cold Rheum dipping Clothes in it and â—ay to the Cheek It is good for all Aches that come of Cold. It is good for Deafness if it be dropped into the Ear warm if first the head be carefully opened with the stream of red-Sage and Milk boiled together It will also Cure or knit together a broken Rib. To Cure a Timpany Proved by me Take shell-Snails crack their shells and take them off then put the Snails into a Cullender for a little while to drain then beat them in a Wooden-Boul or Mortar till you find they are well beaten then warm it a little in a stone-Pan and spread it upon Sheeps-leather and lay it all over the Belly when the Party goes to Bed and bind it on the next Moâ—ning take it off and lay in the stead thereof a warm Cloth Thus do three Nights together To make the Black-water to Cure a Thistolow Woolf Noli me tangere or any Tetter or Scald or any other Sores Take the fattest Wool about the Cod of a Sheep dry it in an Oven after Houshold-Bread is drawn then beat it into fine powder put to it a sufficient quantity of white Rose-water with a little Mercury sublimate and so apply it to the grieved places by wetting linnen Rags and lay it on warm A most excellent Diet-drink for any Disease caused by sharp or foul Humors Take Sasa-perilla 4 ounces Sasafras-wood 4 ounces and China-root 1 ounce 4 handfuls of Egrimony 4 handfuls of Colts-foot 4 handfuls of Scabions 2 penny worth of Marsh-Mallow-root one handful of Betony 1 handful of Ladies-mantle 1 handful of Sanicle and 1 root of Columbine shread the Roots abovesaid and put them together with the Herbs into three gallons of Running-water boil it to two Gallons then strain it and put to the water one gallon more of Water and boil it until it be half consumed then strain this drink and put thereto one pottle of Whitewine and one pint and half of Hony boil it a little again and scum it very clean then take it from the fire and put in two ounces of Sena and three quarters of an ounce of Rubarb drink a draught thereof Morning and Evening It is good for Dropsie and Scurvy For a Film in the Eye Take English Hony and the Marrow of a Goose wing of each a like quantity warm them together and lay them on the Eyelid with a Feather and let it go into the Eye dress it twice a day till it be well It will cure those films which do come of the small Pox. To Cure sore Nipples or for abruise which comes by a fall Take Persley and shred it and boyl it in Cream till you see an oil on the top of it then take that oil and boil with a little
Onion and put to it three spoonfuls of Fair-water and as much pure sallad Oil and beat it together very well with two or three Feathers tied together beat it till it be thick and white and lay it on with a Feather then lay on very thin Raggs dipped therein dress it three times in a day for you must not let it be dry and when you do dress it anoint the Cloths with some of it before you take them off that they may come easily the pulling of them off when they are hard and dry is that which makes a Scar. When you perceive the fire to be quite out then leave out the juyce of Onion and use only the Oil and Water and besure you anoint it eight or ten days after it is quite well I have Cured many Burnings and some with Gunpowder without a Scar with this Medicine For the Shingles Take a Cat and cut off her Ears or her Tail and mix the Blood thereof with a little new-Milk and anoint the grieved place with it Morning and Evening for three days and every night vvhen the Party goes to Bed give her or him two spoonfuls of treacle-Treacle-water to drive out the venom To take away the pain in the Huckle-bone or for any Old ach Take of Burgundy-Pitch Oxicroscium and Paracelsus of each a like quantity melt them together in an Earthen-Porringer and spread them upon Sheeps-leather then anoint the grieved place vvith Oil of Amber and lay on your Plaister This is very good also for any Sprain For one who is suddenly taken with a Numbness in any Limb. Take Brandy and Mustard and warm them well together and bath the place very well with it twice a day for a week together and it will work a wonderful effect To take away any extream pain in the Head in any Sickness At your going to rest let a linnen Cloth be dipped in Aquavite and laid all over the Forehead from one Temple to another then dip little linnen Rags in cinnamon-Cinnamon-water and put up the Nostrils let them not be too short for fear the breath draw them into the Head For an Impostume in the Ear. Take a great Onion and roast it in a paper wetted in wood-Embers when it is enough put to it two pennyworth of Saffron and a little spoonful of sallad Oil and work them well together with the back of a Spoon then apply it on a linnen Cloth to the hole of the Ear as hot as the Party can suffer it at the time of going to rest and the next day when you take it off put a warm Cloth instead thereof thus do three Nights together and when you find that it is broken and well drawn out Seringe the Ear with a little warm Sack and betony-Betony-water for three days together twice a day For Deafness in Young or Old Take Brine which comes from Beef at the first salting and boil it very well and scum it well and keep it in a Glass for your use Then take the Kidney-Suet of a Loin of Mutton and shave it very thin and when the Party goes to Bed fill the hole of the Ear that is grieved with some of the Suet and stop it with Black-wool and let him lie on the other side that it fall not out and as he sleeps it will melt into the Ear thus do for a Week every Night when that is done then take three or four drops of the Brine in a Spoon and warm it a little and drop into the Ear every night for a Week This hath done very much good to one of Fourscore years Old For the Emorroids or Piles Take of Unguentum Album vvhich you have at the Apothecaries commonly melt it over the fire vvith a little sallad Oil and put in a little of the best Bolearmoniack apply it upon a linnen Cloth every Night vvhen you go to bed till you are vvell For to Cure Heart-burning Take prepared Crabs-Eyes and mix leaf-Gold therein and keep them in a Box and when you find your Heart begin to burn lick two or three times of the powder and it vvill Cure you for that time and be a means to keep it away for the future Also a draught of Milk never at all boiled doth help it but the other Medicine is much better For the passion of the Heart Take as much Confection of Alkermes as a Pea in a drop or two of Sirrup of Clove-Gilly-flowers and it will case you in such an instant as you cannot but admire it is beyond all things that ever I used and not of much cost Take heed that it be good Alkermes for there is much of deceit used in it For the Cramp in the Legs Take a lock of black-Thred about half an ounce and dip it in such Oil as they greaze Wool withal then draw it through your hands very well that the Oil may not drop from it then vvind it about your Thighs and tie it and keep it on day and night Eel-skins are also good to tie about the Thighs but first they must be made gentle and easie And that which is as good as either of these is to anoint the grieved parts vvith Oil of Spike a vveek together The same perfectly Cures a Crick in the neck in two or three times using I like the latter best To Cure a Scabbed-Head and to kill the Lice Take the yolks of six hard Eggs and bruise them well with a spoon then put one pound of new-Butter to them that vvas never salted boil them together till you find it to be enough which will be in an hours space upon a slow fire let it look blackish when you take it off the fire then strain it and keep it for your use anoint the Head very well with it twice a day and it will soon destroy both Scabs and Lice in a short time to much admiration For Chilblanes on the Hands So soon as you find your Fingers begin to itch spread some Burgundy Pitch upon Leather and lay round about your Arms let the Plaisters be four-fingers broad and lay them four-fingers above your hand They will soon abate the itching and draw forth the humor where they lie not suffering it any more to fall into your hands Wash your hands every day with right Venice Soap and that will help you in the Cure This is a very certain Remedy to my knowledge It also Cureth sore hands that are crackt and chopt with a sharp humour if you lay the Plaisters round about the upper-part of your Arm above the Elbow and wash with the same Soap To kill the Scurvy before you purge Take of Scurvy-grass of Worm-wood and Sage of each half a handful with a little Rue put them into a pint of Whitewine and let them boil softly till half be consum'd close covered then strain it and put in as much Saffron as will well colour it Divide this into three parts and take every Morning one then take this Purge following Take five Gallons
me no harm for I am still and shall be all my life-time improving my self and still as I do purchase new things I shall impart them to you I shall now give you something of Cookery and such as hath not yet been Printed Imprimis To pot Fowl to carry to Sea or to keep to be spent in your House TAke a good company of Duck and Mallard pluck them and draw them and lay them in a Tub with a little Pepper and Salt for twenty four hours then truss them and roast them and when they are rosted let them drain from their Gravy for that will make them corrupt then put them handsomly into a Pot and take the Fat which came from them in the roasting and good store of Butter and melt together in a pot set into a Kettle of boiling-boiling-water put therein good store of Cloves bruised a little some sliced Nutmeg Mace Bay-leaves and Salt and let them stew in the Butter a while then while it is hot pour it over your Fowls in the Pot and let the Pot be filled so that the Fowls may be covered then lay a Trencher in upon them and keep them down with a vveight or stone till they are cold then take of the same kind of Spice which you did put into your Butter beat it very fine and strew over it and lay some Bay-leaves on the top so cover it up they will keep a good while Drain your Fowl from the Gravy twenty four hours before you put them into your Pot. A very fine way to pot Neats-Tongues Take the largest Neats-Tongues you can get and Salt them very well two days after pour away the bloody-Brine and Salt them again and let them lie in that Salt a Month then take some Salt-Peter and a little Roach-Allom beaten together and rub them over with that and let them lie one Week then boil them till they be tender with some Hay on the top of them then take them out of the Kettle and pull off the skins then hang them up in a Chimney where Wood is burnt for four daies and nights then melt some Butter with Spice as you do for the Potted-fowl and put your Tongues in a Pot and pour that over them and when they have been Potted one Month take out one and eat it with Mustard and Sugar or Mustard alone These will look very red and eat pleasantly To boil Beef or Mutton to eat savourly Take any piece of good Beef and set it on the fire with as much water as will cover it put in such a quantity of Salt as you think fit let it boil and scim it very well then put in a little whole Pepper Lemmon-pill a blade or two of Mace some sliced Nutmeg a few Cloves and a little Time and Winter-Savory so let them stew together close covered upon a slow-fire till your Meat begin to be tender then put in good store of Herbs as Persley Spinage Lettice Chervil Radish-tops Sorrel or any other Herb you love and when the Herbs are boiled and the Meat thoroughly tender put some sliced Bread into the bottom of the Dish and lay your Meat on it then pour your Broth thereon and serve it to the Table One drop of this Broth will be better than twenty which is made the plain way If they vvho are to eat it do love Onion or Shelot it will do very well to put some in To Boil or rather to Stew a Leg of Veal a very savory Dish Take a large white Leg of Veal and stuff it with some fat Bacon and Sage shred small together with a little Sage and Nutmeg cover it with Water put in some Salt let it boil and scim it well then put in some sweet Herbs and some Spice such as you love and let it boil leisurely close covered then when you find that the Knuckle begins to be tender put in a pound of Sausages cut one by one and let them stew with it for a while when you find it is enough put in a piece of fresh Butter and serve it in with the Broth upon sliced Bread and lay the Sausages on the top Garnish the Dish with Collops of Bacon and Sausages To fry Clary the best way Take the Yolks and White of Eggs beaten together very well then put a little grated Nutmeg and beaten Cinnamon therein then having your Butter very hot in the Frying-pan take a Leaf by the stalk end and dip it therein and lay it into the Pan and so another as fast as you can till your Pan be full fry them brown with a very quick fire and serve them in with a little Butter Forget not a little Salt amongst your Eggs when you beat them To dress a Legg of Mutton a very savory Dish Boil your Mutton in Water and Salt for the space of an hour then cut it in thin slices and put it into a Dish over a Chaffing-dish of Coals without any Liquor and in a little time you will find the Gravy will be Liquor enough then put in a little Salt and a little grated Nutmeg one Onion or two or three Shelots sliced a sprig of Time and Winter-savory and one Anchovy let it stew between two Dishes till it be almost enough then put in a piece of fresh Butter and when it hath stewed a little longer take it up and serve it in Garnish your Dish with pickled Barberries and pickled Oysters To stew Muscles or Cockles Take any of them and wash them very well and put them into boiling Water and Salt and let them boil till they gape then take them up and take them out of their shells and put them into a Dish over a Chaffing-dish of Coals with a little Whitewine a blade or two of Mace and a little Nutmeg and whole Pepper let them stew a while then put in a piece of Butter and shake them together then put your Fish into a hot Dish and take the yolks of two or three Eggs well beaten and thicken the Sauce vvith them over the fire you must let them be but a little time over the fire and stir it vvell for fear it turn Garnish your Dish vvith Persley Salt and pickled Barberries To stew Parsnips A good Dish Boil the tenderest Parsnips very well then scrape them very clean and cut them in two and then slit them in half put them in a Dish vvith some White vvine vvhole Mace grated Nutmeg and a little Salt vvhen they have stewed close covered one hour then put in some pieces of Marrow and a little Sugar then stew them very vvell and a little before you take them up put in a little Butter and shake them vvell together and serve them in Garnish your Dish vvith thin slices of boiled Parsnip and fine Sugar beaten and searced To make a good Pye of Beef Take of the tenderest piece of Beef and cut it in thin slices and beat it very vvell vvith a Rouling-pin and lay it in a little quantity
your Hand as high as you would have it in pure Sallad Oilâ— or rather anoint your Hand all over with a Feather and when the vehement heat is out of the Wax dip in your hand and presently pull it out again and when it is cold take a hot knife and cut it in such places as that you may get out your hand and close it again with a hot knife Thus you may also take the shape of your Legs For a Dead-body for the Face You must anoint it with Oil and then pour the Wax all over it and when it is cold take it off and where you see it faulty mend it with a hot knife And if you would have the shape of the Arms or of the Legs you must dip them in as I have said before For Eggs to be hard and cut in quarters Take an Egg-shell as I have said before and when you have dipped it and that it be cold cut it with a hot knife in four quarters then take the Yolk of a very hard Egg and press it down gently into some Plaister of Parris as before half way but first remember to Oil your Egg when one half is made then make the other and then have melted Wax in a readiness of the colour of the Yolk of an hard Egg and then when it is cold cut it in four quarters and fasten them with a little strong gum-Gum-water to the fore-said Whites In this Wax-work you may represent a Fridays or Lenten-Dinner as well as a Banquet and both of them would do excellent well but I would not wish to invite a Woman that is with Child to see it for fear of harm You may if you please mix a little pure Tallow in the melting of your Wax to make it go the further When you take the shape of any dead Face you must put a little Clay round about by the Hair to keep the melted Wax from running where you would not have it else it will run very much to waste I have known a living Bodies Face taken but that must be with a great deal of Care the Face being first well anointed with pure Oil the Wax not too hot the Eyes shut and Clay as in the other to keep it off from their Hair and be sure you make haste to make holes for the Mouth and Nostrils for fear you stop the breath of the Party then afterwards you may make the Eyes according to your discretion and colour the Lips with a Pencil with some Vermillion and Gum-water Now because you shall be excellent at this Art I shall give you the knowledge of more Colours and how to make some of them your selves which may save you some Mony These Directions with your own Ingenuity will make you perfect Orient Red Colour SPirit of Salt and Smalt mixed together makes it of an Orient Red Colour Green Verdigreace and Argil ground together make it very well Yellow The yellow Chives in white Lillies Saffron and Argil ground together very fine make it excellently well Grass-Green The Liver of a Lamprey dried and ground very fine makes a perfect Grass-Green and very durable Also Yellow and Blew mixt together make a perfect Grass-Green Purple The juyce of Bilberries mixed with Allom and Galls and for a Murry take Rosset The Berries of Buckthorn gathered green and dried make a very fair Yellow Another for Green Take the Berries of Buckthorn when they are through ripe and black bruise them in a Copper or Brass-Vessel and set it three or four daies in a warm place then heat it a little upon a fire and put into it some allom-Allom-water then press it forth and keep it in a Bladder and hang it up till it be dry A pure Black IT is made with the smoak of a Torch held under any thing which is made of Tinn You may if you please wash over your Wax-work when it is done with a little Gum-Arabick Water if you would have them look glossie Date-Stones well burned upon a Colliers Hearth makes a pure Black and so doth burnt Harts-Horn and the Gall of a Neat ground together and dried in a Shell in some shady places These are all very good for Black Burnt Ivory or burnt White-bread is also good Black Note That the smoak of a Torch or link as I have said held under a Latten Basen is that which we call Lamb-black For Blew Take fine Litmose ground with Ceruse as pale or as deep as you please by putting in more or less of either of them Also two parts of Ceruse and one of Red-Lead doth make a perfect Crane-colour For a Dark Red. Take Turnsoil-Raggs and let them boil in the Wax for a while till you find the Colour to your mind To make Spanish-white which may save your Mony for much of that is used in all Houses generally Take two parts of fine Chalk and one part of Allom grind them with fair-Water till it be thick like Pap then roul it up into Balls letting it lie till it be dry then put it into a clear Fire till it be red-hot then take it out and let it cool and keep it for your use I Shall Conclude with some Observations which I desire those who desire to be good Work-women will take notice of because whatever they employ themselves in they may be able to give an account of and not work Non-sence If they observe these Directions I give them they may be able to teach them who are to Draw them I have seen such Ridiculous things done in Work as is an abomination to any Artist to behold As for Example You may find in some Pieces Abraham and Sarah and many other Persons of Old time Cloathed as they go now adaies and truly sometimes worse for they most resemble the Pictures in Ballads Let all Ingenious Women have regard that when they work any Image to represent it aright First let it be Drawn vvell and then observe the Directions which are given by Knowing Men. I do assure you I never durst work any Scripture-Story vvithout informing my self from the Ground of it nor any other Story or single Person without informing my self both of the Visage and Habit As followeth If you Work Jupiter the Imperial feigned God He must have long Black-Curled-hair a Purple Garment trimmed with Gold and sitting upon a Golden Throne with bright yellow Clouds about him Mercury the Messenger of the Gods With long Yellow Hair Curled in a Coat of Flame Colour with a pure white Mantle trimmed with Gold and Silver his Beaver white and vvhite Feathers like Wings his Shoes Golden and his Rod of Silver Apollo the Physical God With long Curled yellow Hair vvith a Lawrel Wreath a Purple Robe a Silver Bow a Golden Harp and a Throne of Emraulds Neptune the God of the Sea With long hoary Hair a blew or Sea-green Mantle trimmed with Silver riding in a blew Chariot or upon a Dolphin of a Brown-black colour with a Silver Trident in his
A SUPPLEMENT TO THE QVEEN-LIKE CLOSET OR A LITTLE OF EVERY THING PRESENTED To all Ingenious Ladies and Gentlewomen By HANNA WOOLLEY LONDON Printed by T. R. for Richard Lownds and are to be Sold at the Sign of the White Lion in Duck-Lane 1674. To all Ingenious Ladies and Gentlewomen LADIES The last I sent unto your view The Queen-like Closet I presented you And in it such rare Secrets I may say In no Book you will find though read you may The twelve years past since first in print I came More for my Countries good than to get fame My study was to impart to others free What God and Nature hath informed me I must not hide that Talent God me gave Content I am others a share should have To practice what I teach if pains they 'l take Amends for all my Care they will me make Servant to Ingenuity I 'le be Such Ladies shall command all Arts from me Nothing from them I 'le hide that 's in my heart To wait on them I think it is my part And to confirm to them what I have writ Fearing no Censures mongst them that have Wit If any one that Honour will â—â—e give To see me in the place where 〈◊〉 do live I will them satisfie in every thing That they desire and vindication bring Vnto my self who have been much abus'd By a late printeâ— Book my Name there us'd I was far distant when they printed it Therefore that book to even I think not sit To boast to brag tell stories in my praise That 's not the way â— know my â—ame to raise Nor shall I borrow thy 〈◊〉 or Wit Innocence will hide what faultâ— I do commit My true intent is for to serve you all To Works to Write to Come when you do call Nor would I seem as dead while I do live No commendation to me would that give Nor like the idle Drone my time to pass But as the Bee suck Hony from Flower and Grass The Quintescence of what I have I send Accept it really as I intend For to accomplish those who want the skill Their Tables to adorn and Closets fill To those of riper Judgment I submit To commend or to consure what I 've writ Thus Ladies I take leave desiring still Your pleasures and your fancies to fulfil H. W. TO THE READER YOU find in my former Books Instructions for Cookery Preserving Rare Waters both Cordial and pleasant Cakes Jellies several excellent Remedies for those in Consumptions and for the Stone I shall now give you some Directions for washing Black and White Sarsnets or Coloured Silks washing of Points Laces or the like starching of Tiffanies making clean Plate cleaning of Gold and Silver Lace washing Silk Stockings adorning of Closets with several pretty Fancies things excellent to keep the Hands white and Face and Eyes clear how to make Transparent Work and the Colours thereto belonging also Puff Work Some more Receipts for Preserving and Cookery Some Remedies for such Ailments as are incident to all People as Corns Sore Eyes Cut Fingers Bruises Bleeding at Nose all these you may help by my Directions with a small matter of Cost whereas else you may be at a great Charge and long Trouble and perhaps endanger your Eyes or Limbs I shall give you none but such things as I have had many years Experience of with good success I praise God As you dare conside in me I pray make use of them I hope you will not fear since what I have already imparted hath been found true and hath benefited many Some are of that mind that they value nothing but what is Far fetcht Dear bought or Hard to be had and will rather prize those things which are kept Secret though if known are but simple And such are apt to slight what is made known to them not regarding the reality of the Friend who doth impart it to them meerly out of their Good-will and to save their Purses Such is the vanity of this wicked World that whatsoever one doth out of a sincere and Christian-like mind yet it is slighted I may compare it to those words in the Gospel which says Cast not Pearl before Swine And if Gallen and Hippocrates and Paracelsus were alive or any of the Wisest Philosophers and should declare in Writing all their Skill and lay those Writings down to the view of every Eye not one in ten would believe it For my part I am of that mind never to condemn any Man till I prove it false nor publickly to commend any thing till I find it good You may believe me if you please and as you find the Truth so trust me I have been Physician and Chirurgion in my own House to many and also to many of my Neighbours eight or ten Miles round I think it not amiss to recite some of those Cures I have done the Places where I have done them and upon whom but cannot particularly tell you with what where the Cure is difficult because there is in those cases a good Judgment required and I use those things in those Cases which are not Common Receipts which may as wel Kill as Cure but such things as I find proper to take away the Cause of the Distemper Experience with much Reading must give that understanding I dare not therefore adventure to teach but only those things wherein People cannot easily Erre and by which they may receive good For the rest of what I have spoken and for many other things which I cannot in few words relate if any Person will come to me I will satisfie them to their content and be Their Friend and Servant H. Woolley The TABLE OR CONTENTS of this BOOK A FOR any Ague whatever page 18 B A Most excellent Balsom for wounds p. 20 For pain in the Bones 23 For biting of a Mad-dog 29 To stench bleeding 35 For the Bloody Flux 36 Black-salve so Corns 37 An excellent Balsom 40 For a Bruise 45 For a Burn 46 Botch or Boyl 56 To Dye black 67 To boil Beef or Mutton to eat savourly 87 Beef-Pye 91 To dress old Beans or French Beans 96 Beef stewed 97 Bisket 105 C FOr a Cancer in the Breast or for sore Eyes p. 21 For a Cow that stales bloud 24 To make Oil of Charity 29 A Cordial Electuary 36 Water for a Canker 38 Consumption 46 〈◊〉 in the â—egâ— 51 〈…〉 55 Colours for Puff-work 66 More Colours p. 67 To fry Clary 83 To boil a Cock with broth 88 A Calves head Pye 97 Chilblanes on the hands 52 To Candy white Sugar 110 Catarrhs and Consumption 112 Catholick Plaister 111 Cordial Electualy 121 Cordial waâ—er 122 To Candy Fruit 126 To dâ—ess up a Chimney 127. 129 D TO Cure a Deafness p. 27 A Diet-drink 31 Drink for a Cough and o-ther Distempers 41 Deafness 49 A Drink to comfort you 121 E EMorroids or Piles p. 59 F TO wash the Face p. 9 For the Falling sickness 18 For any spots
Crust round the edge so that you may not hurt your Points when you rub them then lay them on a Table upon a clean Cloth and rub them very well with the white Bread all over then take a clean little brush and rub over the Bread very well till you think you have rubbed it very clean then take your Point or Lace and shake the Bread clean off then brush it very well from the Bread and take a clean linnen Cloth and gently flap it over oft-times Thus you may get the soil off from white Satten Tabby Taffety or any Coloured Silk provided it be not greazy nor too much soiled To wash and starch Points Take your Points and put them into a tent then make a strong ladder with the best Soap you can get then dip a brush in that ladder and soundly rub your Point on both sides so do till you have washed it in four ladders then wash it in fair water alone then with blew water and when you have so done take Starch made thin with Water and with your brush on the wrong side wash it over with it so let it dry then lay your tent upon a Table and with an Ivory bodkin made for the purpose run into every close and narrow part of it to open it betwixt the gimp or over-cast likewise into every Ilet hole to open them For the Laces after you have pulled them out well with your hands you must iron them on the wrong side Let your water be warm wherewith you make your ladder When you take them out of the tent iron them on the wrong side let not the water be too blew with which you wash them To wash White Sarsnets Lay them very smooth and streight upon a Board and if there be any dirty plats soap them a little then take a little hard brush and soap it well then dip that brush in water and with it make a pretty thick ladder then take the brush and rub your Sarsnet well the right way of the Sarsnet side-waies of the brush and when you have washed one side well turn it and wash the other Then have a clean ladder scalding hot and cast your Hoods in double into it and cover it and still as fast as you wash them cast them into that you must give them three good washes upon the board and after the first ladder let the other be very hot and cast them in a scald every time then make up a scalding hot ladder into which put some Gum-Arabick steeped before in water and some smalt to blew it a little let them lie doubled up in that close covered for one hour when you come to take them out be sure you dip them very well all over and then fold them up to a very little compass and squeeze them smooth betwixt your hands then smoak them over Brimstone then draw them between your hands every way till they be little more than half dry then smooth them with good hot Irons the same way you did wash them and upon the right side of the Sirsnet To wash Coloured Silk They are done the same way with the White only there must be no blew nor smoaking over brimstone To wash Black Sarsnets They are washed the very same way with the other only wrinsed in strong Beer cold without any Gum and iron'd upon the wrong side and on a woollen Cloth To wash Silk Stockings Make a good strong ladder with Soap and pretty hot then lay your stockings on a Table and take a piece of such Cloth as the Sea-men uses for their Sails double it up and rub them soundly with it turn them first on one side and then on the other till they have past through three ladders then wrinse them well and hang them to dry with the wrong sides outward and when they are near dry pluck them out with your hands and smooth them with an Iron on the wrong side To make clean Gold and Silver Lace Take the Lace off from your garment and lay it upon a Table and with a brush rub it all over very well with burnt Allom heaten fine till you find it to become of the right colour then shake it very well and wipe it very well with a clean linnen Cloth often times over To get spots of Ink out of any linnen Cloth Before that you suffer it to be washed lay it all night in Urine the next day rub all the spots in the Urine as if you were washing in water then lay it in more Urine another night and then rub it again and so do till you find they be quite out To get the stains of Fruit out of any linnen Cloth Take them before they are washed and with a little Butter rub every spot very well then let the Cloth lye in scalding-hot Milk a while and when it is a little cooled rub the spotted places in the Milk till you see they are quite out and then wash it in Water and Soap To take out any greasie spots out of Silk Stuff or Cloth Take a linnen rag and wet it very well in fair water then with a pair of tongs put 〈◊〉 live Sea-coal or Wood-coal upon the wet rag and hastily close the rest of the rag about the coal and presently lay it upon the greasie spot while it is smoaking hot and when you do perceive it to be cool do so again and so do till you find they are quite taken out To make clean Plate Wash your Plate first in Soap-suds and dry it then if there be any spots rub them out with Salt and Vinegar Then when you have so done anoint your Plate all over with Vinegar and Chalk and lay it in the Sun or before the fire to dry then rub it off with warm clean linnen Cloths very well and it will look like new To keep the Hair clean and to preserve it Take two handfuls of Rosemary and boil it softly in a quart of Spring-water till it comes to a pint and let it be covered all the while then strain it out and keep it every Morning when you Comb your head dip a sponge in this water and rub up your Hair and it will keep it clean and preserve it for it is very good for the brain and will dry up Rheum To wash the Face There is no better thing to wash the face with to keep it smooth and to scour it clean than to wash it every night with Brandy wherein you have steeped a little flower of Brimstone and the next day wipe it only with a Cloth To make a Salve for the Lips Take two ounces of white Bees-wax and slice it thin then melt it over the fire with 2 ounces or more of pure sallad Oyl and a little white Sugar Candy and when you see that it is well incorporated take it off the fire and let it stand till it be cold Then set the skillet on the fire again till the bottom is warm and so turn
sore Leg who was advised by a Chirurgion to have it cut off A Cancer in the Nose I have Cured Cankers in the Mouth and Throat The Green-sickness in many Dropsie Jaundies Scurvy Sciatica Griping of the Guts Vomiting and Loosness And for the Palsie whether Dead or Shaking I am sure none can give better Remedies nor know it better than I do having bought my Experience at a dear rate there is none who have been more afflicted with it than my self and I humbly bless God for it there is no Person more freer from it than my self nor from any other Disease and that is very much I being now in my Two and fiftieth year Much more I could say but I think I need not for they who do believe any thing I write will I hope have confidence to make use of these Receipts I shall give them without any fear It is altogether as necessary that you should know how to keep your Bodies in health to preserve your Eye-sight and your Limbs as it is to Feed or Cloath your self Therefore the more fully to accomplish you let me perswade you not to slight but to value what I shall teach and give God the glory who out of so mean things as I shall name he should of his goodness to us create in them so great a vertue I do not attribute any thing but to his alone power and give him praise when he pleaseth to make me an Instrument of doing good For any Ague whatever TAke of the dried leaves of Lawrel which is esteemed in Gardens Take of the fine powder thereof as much as will lie upon a sixpence by heap mix it vvith any liquid thing and take it one hour or two before the fit comes do this three times and go to bed and keep warm The best thing to give it in is Treacle-water Cardus-water or Dragon-water For the falling Sickness Take a live Mole and cut the throat of it into a Glass of Whitewine and presently give it to the party to drink at the New and Full of the Moon viz. the day before the New the day of the Nevv and the day after and so at the Full. This vvill Cure absolutely if the Party be not above forty years of Age. For an extream Rheum falling from the Head Take some Lucatelia Balsom and spread it thin upon the smooth sides of red Sage leaves take five or six of these leaves with the other side downward upon a few embers of Wood Coals and take the smoak through a paper tunnel into your mouth thus do every morning till you find a Cure For Worms a miraculous Cure Let the party drink their own Water with a little Methridate mingled therein for three days together in the morning fasting and walk after it A most excellent Oyntment for all manner of swellings and sores and for the Kings Evil it will dissolve it if it be to be dissolved it will both break and heal it is good also for sore Eyes if anointed therewith Take one pint of the juyce of Cellondine and boil it in one pound and half of new Butter never salted till you may by your judgment think it to be enough so keep it in a Gally-pot for your use and when you apply it let it be warm and bath the place well if it be not broken but if it be broken then dip fine linnen Cloths in it and lay on twice in the day anoint sore Eyes gently with a Feather every night till they are well A most excellent Balsom for Wounds Take a pint of the purest sallad Oyl and put to it four ounces of common Brimstone beaten fine and set it in the Sun for three weeks or more before you use it If the Wound be inflamed spread some conserve of Red-roses upon a linnen Cloth and lay on over night the next Morning bath it well with Brandy and then lay on this Balsom with a Feather warm use the Conserve of Roses till you find the inflammation to be quite gone and if you perceive proud flesh to grow in the Wound then lay in a little burnt Allom after you have washed it before you lay on the Balsom Conserve of Red-roses is also very good to lay upon inflamed Eyes moistned first with a few drops of Plantain Water For Madness and for fumes in the Head Rub the soles of the Feet with the Spirit of Brandy every night and apply the Herb Henbane bruised with a little Nutmeg and Whitewine Vinegar to the Temples it will ease pain in the Head and cause the Party to sleep For pain in the Bones Anoint the place grieved with Dogs grease every night by the fire and wear socks cut out of a Bears skin in their Shoes every day and their pain will be gone For the Leprosie or any other venemous Humour Swallow every twelve hours a bullet of Gold and still as you void one wash it in Treacle-vvater and at the due hour swallow it again continue doing this a long time and it vvill Cure To kill Rats Fry a Spung in Butter and hang it by a string and the Rats vvill forsake the Room To Cure a Horse of a Cold though he hath had it never so long a time Take two new laid Eggs put them into an Earthen-pot and then put in as much Whitewine Vinegar as will cover them then cover them close and put them into a Horse-dunghill and cover it over with the dung so let it stand twelve hours then pour it down the Horses throat shells and all and gallop him after it and Cloath him very warm be sure you give it him three or four times but there must be a day between every time For a Cow that Stales bloud Take a good handful of the Herb called Peruwinckle and bruise it and boyl it in a quart of Ale till it comes to a pint then strain it and give it her to drink do so three times Peruwinckle hath also an excellent vertue to stench bleeding at the Nose in Christians if it be made into a garland and hung about the Neck An excellent Medicine for the Cold Gout Take Stone-pitch three drams pound it to dust and set it over the fire Venice Turpentine so much as being mingled with the Pitch will make it spread when the Pitch is cold the best Turmerick 5 or 6 Races beaten to powder Letharge of Gold half an ounce mix all these together when you have warmed the Pitch and work them together that all may become one substance and use it for your Plaister following the Gout as it shall remove For the Hot Gout A most admirable Medicine Take the Bones of a Horses Legs break them and take the Marrow out of them and wash it clean it must be the whitest Marrow wash the Bones also and put both the Marrow and them into a Kettle with Running-water and set them a boyling scim off the first rising for that will be froth then scim of all the rest that
Loaf Sugar and so apply it For the Stone and Choler Half an ounce of Cassia in the Cane taken from the point of a knife and presently after it half an ounce of Manna dissolved in Posset-drink and two hours after that drink Lemmon Posset-drink This you must do three days together To make Thistolow Water Take of Bolearmoniack four ounces Camphire four ounces white Coperus one ounce slice the Camphire thin and beat the Coperus fine then boil them two together in an Earthen-Pan never used they will melt of themselves without any thing to them when they are melted stir them together with a little stick till they are hard then beat them in a Mortar to a powder and then beat your Bolearmoniack and mix with them very well and keep it tied up in a bladder it will keep seven years when you use of it take a quart of spring-Spring-water and make it boiling hot then put in one good spoonful of the powder and stir it about and when it is cold put it into a Glass and cover it When you dress any Wound or Thistolow with it you must warm it very hot and bath the place well with it then double some soft Rags and wet them in it having before a little Hony in the heating of it so lay on your wetted Rags and bind them on thus do twice a day till it be well This heals very fast if the Wound be fit to be healed but if there be any inflammation in it it is not for it If you use it for the Eyes you must warm it and drop it in I did Cure a Gentlewoman of a Thistolow in the Eye with it which she had by the Small-Pox And several sore Legs I have Cured with it It is very good for the Itch and for Gald-Horse backs only you must double your quantity of powder and always put in Hony when you heat it for that doth cleanse and help to heal For Rheum in the Eyes Dragons-blood Bole-armoniack and Mastick beaten and searst of each a like quantity mix them with the white of an Egg well beaten then spread it on a piece of Leather and lay it on the Forehead from one Temple to another and let it lie till you be Cured which with Gods blessing will be in three days To stench Bleeding at the Nose or in Wounds Take of Frankinsence one dram Aloes half a dram beat them into fine powder then beat the white of an Egg and mix with it let it be of the thickness of Hony dip the wool of a Hare in it and apply it to the Wound and bind it on if to the Nose spread it upon a linnen Cloth and lay it to it For Kibed Heels Take the Wool of a Cony and the white of an Egg beaten together and spread it upon a linnen Cloth and lay it on but if they are broken then take a live-Mouse and flea it and lay the skin on while it is warm For the Rickets in Children Take of the inner Bark of Ivy the inner Bark of Ash Harts-tongue leaves branches of Tamerisk boil them in sour Gallons of middle-Wort and put in so many of Hops as you think will keep it when it is cold enough work it up with Yeast as you do other drink have one Vessel under another and let the Child drink no other drink for a quarter of a year I have cured many with this drink and a Plaister of Paracelsus upon Sheeps leather to the small of the back An excellent Remedy for the Stone Take White-wine and quench a black Flint in it five several times then sweeten it with Sirrup of Marsh-Mallows and take it Morning and Evening for three days An excellent Cordial Electuary Take of Conserve of Sage-flowers Rosemary-flowers Marigold-flowers and of red-Roses of each one ounce mix them together with one ounce of Sirrup of Clove-gilly flowers and six sheets of leaf-Gold keep it in a Gally-pot and take every night when you go to bed as much as a little Walnut It is very good for any weak Body For the Bloudy-Flux or other Loosness Take two or three Races of Ginger and slice them thin and lay some of them ever a Chaffing-dish of Coals then sit over the heat and smoak of it and take heed you catch no Cold Do this Morning and Evening for three or four days For the Worms in Children Take of the tops of unset-Leeks with the lower part also of them one handful as much of the tops of Wormwood chop them small then set them on the fire with a little fresh Butter and a little Whitewine Vinegar and boil them till the Herbs be soft and that it be reasonable thick then put it between two linnen Clothes sewed like a Bag and lay it warm all over the belly of the Child at Night and bind it on with a Cloth The next Morning take it off and put a warm Cloth instead thereof Thus do three or four Nights together and it will cause them to void the Worms It doth also draw Wind and infection out of the Body To make a black Salve very good for Corns or for any Sore old or new Take a pint of sallad Oyl and half a pound of Red-lead and put them into a skillet that will hold three pints or near for fear of boyling over stir it all the while and let it boil softly till you perceive it to look black and that it leave boiling and doth smoak then take it from the fire and let it stand till it be quite cold then warm the bottom of the Skillet and turn it out An excellent Water for a Canker in the Mouth or for any Sore Take of Rosemary Sage Plantain and Scurvy-grass of each one handful one little branch of Herb of Grace and a little Sweet-bryer boil these in a quart of Water and a quart of White-wine and put therein a bright shining Sea-coal as big as an Egg one that was never burned let them boil softly over a slow-fire close covered till half be consumed then strain it out and put in some Roach-allom make it sharp with it then make it very sweet with Hony and set over the fire again till it be boyling hot then when it is almost cold put it into a Glass-bottle and keep it for use When you use it wash your Mouth with it very hot three or four times in a day and then take a little warm Hony in your Mouth to ease the smart Bath-Wounds with it very hot and well then dip linnen Clothes in warm Hony and lay on Dress it twice a day A very sine Poultis to lay on any Sore to take the inflammation out of it or to lay to a sore Breast to break or to dissolve it if it will not break It will also heal it if broken Take a quart of Milk and boil it with two slight handfuls of Oatmeal and one good handful of white-Lilly leaves I mean the green leaves of the white Lillies
Verdigreace and a pint of Whitewine and let it but just boil together then let it drop thorough a double Brown-paper and it will be a perfect Sea-Green For White Take of the best Cerus and dissolve it in some of the best Isinglass-liquor and it is done So must you mix all your Colours as you do use them with some of that Liquor and put them into Gally-pots For Yellow Take Saffron and tie it in a Rag and put it into some of your Liquor to which you must add Gum-Arabick and Fair-water two parts of Gum and one of Water When you use them you must warm them and lay them on with a Pencil on the wrong-side of the Flowers For Primrose-Colour Yellow and White makes it very right You may make it as Deep or as Pale as you will some will do well a little Deeper than the other Flesh-Colour Vermillion and White makes Flesh-Colour Damask-Rose Colour Vermillion and Brazil and Purple and White makes the Damasck-Rose Colour Grass-Green The yellow added to the Sea-Green makes a perfect Grass-Green and very beautiful Blew You must put in some Smalt into your Liquor and strain it very well and when you will have it Pale mix a little White with it Clove-Colour Take Logwood and boil as you do the Brazil Tauney Mix the Clove-Colour and Red together To make the Puff-work Take two ounces of white Vellom cut in pieces and steep it in a pint and half of Blew Take Indico and mix with the Spirit of Sack and when your stains are thorough dry rub them over with White-bread and wipe it off again with a soft clean linnen Cloth A most excellent Black-Dye for any Stuffs or Stockens Take one peck and half of black Alder-Bark and break it indifferently small then steep it three days in three Pails full of water and if you have any rusty Iron steep it with it then boil it with a pound of green-Copperus for the space of an hour and half if you can get them put also one ounce of Nut-galls beaten to boil with the rest then scum off all the Bark and let it boil up again then put your Stuff in which you mean to Dye and stir it down altogether as near as you can and keep stirring of it down for a quarter of an hour then take it out and drain it and let it half-dry then put it in again and do as before then let it be quite dry and when it is so wash it so long as it will blaze the Water then dry it well To make clean Glass-Windows First brush them with a Cobwebbing-Broom then take some Spanish-Whiting and warm Water and wash them all over very well and rub them every where then wash it off again with cold Water very well and rub them with clean Rags till they are very dry And if you would paint the Wooden-barrs of your Windows white or red take Red-lead or White-lead and grind it with a little Linseed-Oil and then lay it on with a Brush but first you must let them be very clean Do it over twice but let the first be dry before you lay on the second To make pretty Frames for slight Pictures in Black only Cut Past-board plain without form but only long narrow pieces about two fingers breadth and fasten them together at the corners with a little Glew then wash them over with a Brush with a little Lamb-black and Size mixed well together then presently before it be dry strew it all over with French-Frost of what Colour you please then put on some Shells with Bees-wax and Rosin melted together hot To make Frames for Pictures in work of Satten Stitch and the like Let a handsome plain Frame be made of Deal-wood fit for your piece of Work then black it over as you did the other and Frost it then have in readiness some Bones out of the Heads of Whitings Frosted over first do them over with a Feather with some Water wherein Gum-Arabick hath been steeped and put on your Frost and let some be of one Colour and some of another Make some little Flowers of several Colours upon round pieces of Cards with small Satten-Ribbon and fasten some Wier for the stalks get some Shells and some Mother-Pearl some Corral and some Amber some little kinds of Creatures made in Wax as Frogs and such like pieces of old Neck-Laces and Pendants with a little Moss When you have got all your things ready put on your Shells first in several Fancies with Bees-wax and Rosin and do them quick and crush them on hard then put on the Mother-pearl and then as you please the rest of the things till you have put on all It will look like a Frame of great price but it will not cost any great matter To adorn a Room with Prints Buy of your Prints only Black and White of sorts what are good and cut them very exactly with a small pair of Cissers from the paper put them into a Book as you do cut them then let your Room be done with plain Deal but Wainscot fashion and let it be painted all over with White-lead and Linseed-Oil ground together and some little streaks imitating Marble then lay your Prints upon a smooth-board with the wrong-sides upwards then with a knife take some Gum-Dragon steeped well in fair water spread them all over as thin as you can and still as you do them take them up with your knife and so turn them into your hand and clap them upon the Wainscot but let it be dry first close them well on with your fingers that they be not hollow in any place and observe to put them in proper places or else it will be ridiculous be sure to put the things flying above and the walking and creeping things below let the Houses and Trees be set sensibly as also Water with Ships sailing as you put them on observe that they have a relation one to another If you employ your fancy well you may make fine stories which will be very delightful and commendable also Gardens and Forrests Landskips or indeed any thing you can imagine for there is not any to be named but you may find it in Prints if you go to a Shop that is well stored nor no Pencil can shadow more rare than that will shew it makes a Room very lightsome as well as fine as for those in Colours I do not esteem for this purpose for they look Childishly and too gay If you mean to make Stories you must buy good store of Figures the coloured ones are good to put upon white Plates and Flower-pots for Closets To dress up Glass-Plates on which you may lay dry Sweetmeats or Biskets Take your Glass-Plates and lay the right-sides downward upon a Table then have in readiness some coloured Prints finely cut and lay them on with Gum with their right-sides to the wrong-side of the Plates then take some Spanish-Whiting mixed with Size which is purely cleer let
will hold them on and lay them upon slicked-Papers to dry in the Sun and turn them often and if you see any fault mend it with more gum-Gum-water and Sugar This is an extraordinary pretty way and looks very delicately and as they lie in the Sun they will sparkle like Diamonds it is soon done and with as little Cost as that which taketh up more time To make a pretty Toy to hang up in the Kitchin to catch Flies or rather to keep them from spoiling the Pewter or troubling People Take a square Trencher and bore a hole at each Corner then take four Cucumbers of an equal bigness and not too long and let them every one have stalks by which you must tie them with pack-thred to the four holes of the Trencher and let your Trencher be painted over and when it is dry wash it over with Gum-water and strew it thick with French-frost then take some Barley and stick your Cucumbers thick with the Corns with the growing ends outward then wash them over with Gum-water and Frost them and so let them dry as they hang and on the top of the Trencher set some pretty kinds of Toys as Babies Dogs Birds or any thing you fancy better and tie knots of fine Ribbon at every Corner which may hide the Stalks of the Cucumbers they do look strangely and prettily and the sight of them is pleasing to Children to quiet them To lay on Leaf-Gold or Silver to any thing you would Gild. Take Gum-water made with Arabick and let it be pretty stiff then lay it on with your Pencil where you would Gild then take a little Cushion made for the purpose of very smooth Leather and upon that cut your Gold with a sharp Knife as you will and to take it up draw the edge of your Knife finely upon your Tongue that it may be only wet with which do-but touch the very edge of your Gold and it will come up and you may lay it as you list but before you lay it on let your Gum be almost dry or else it will drown your Gold and when you have laid it press it down hard with the skut of a Hare and when it is dry burnish it over with a Dogs-tooth This is the right way to lay on either Gold or Silver You may gild any Wood or Stone or Sweet-meats as what you make in Sugar Plate or such like To dress up a Chimney very fine for the Summer time as I have done many and they have been liked very well First take a pack-thred and fasten it even to the inner part of the Chimney so high as that you can see no higher as you walk up and down the House you must drive in several Nails to hold this packthred for that is to hold up all your work then get good store of old green Moss from Trees and melt an equal proportion of Bees-wax and Rosin together and while it is hot dip the wrong ends of the Moss in it and presently clap it upon your pack-thred and press it down hard with your hand you must make hast else it will cool before you can fasten it and then it will fall down do so all round where the pack-thred goes and the next row you must joyn to that so that it may seem all in one thus do till you have finished it down to the bottom then take some other kind of Moss of a whitish-colour and stiff and of several sorts or kinds and place that upon the other here and there carelesly and in some places put a good deal and some a little then any kind of fine Snail-shells in which the Snails are dead and little Toad-stools which are very old and look like Velvet or any other thing that is old and pretty place it here and there as your fancy serves and fasten all with Wax and Rosin Then for the Hearth of your Chimney you may lay some Orpan-Sprigs in order all over and it will grow as it lies and according to the Season get what flowers you can and stick in as if they grew and a few sprigs of Sweet-Bryer the Flowers you must renew every Week but the Moss will last all the Summer till it will be time to make a fire and the Orpan vvill last near two Months A Chimney thus done doth grace a Room exceedingly Another way for Chimneys very fine but will not last half so long Take a fine thin Wainscot-board about three quarters of a yard long and proportionably broad for what you do intend it let it be cut in what form best pleases you I have seen some cut like a Rose and Crown some a Flower de Luce some other flowers when it is cut out let it be all over thick with pieces of Wier sharped at one end and drove in about an inch in length each of them then lay it upon a Table and take some Clay wetted a little and lay all over it till you have quite filled up the Wiers with the Clay for it is they must hold it on Then round about the edges every where stick it thick with little small sprigs of green Tamerick or Cypress or for want of either of these take Ewe-sprigs and be sure to stick them so that not any part of the edges may be discovered then according to the form of the Board you must choose your Flowers and Herbs If it be for a Rose then your Flowers must be all Red yet of divers kinds if there be a Crown that must be all of Yellow flowers if a Flower de Luce then Blew or Purple and Yellow and so to every other let your Flowers be all picked ready and every sort laid by themselves then run the Stalks of them into the Clay near to the Flower and so do till you have finished all and put the Greens also in their proper place as in the leaves and bearbs of the Flowers when you have quite done set it into the Chimney and let the bottom of it rest within a great Flower-pot such as they make for Chimneys It must be lifted by three or four People at once very carefully or else you will spoil all for it will be so weighty and the Board so thin that it is easily broke in the moving When you have set it as it should be then cover your Chimneys-Hearth with Green things and then with fine Flowers and be sure to cover your Pot also that there may be no discovery it will be fresh two Months if you sprinkle it with Water I have here directed you to many things which will no doubt be pleasant and profitable to you Give me leave now to treat a little concerning the Behaviour of the Female Sex and to give Counsel to those who need it because I find there is some need of it In my Book called The Ladies Guide I did speak very much to them but most to the Younger sort My intention was to have inlarged that Book if
and Butter it strew Sugar on your Dish and serve it in This may be called The good Hous-wives Pudding They are fools who cannot tell what to do with scraps of Meat Are they any worse than the rest If any be too Fat let them try it up for Suet else make a Florentine or Pudding with it and so used you may bring it if occasion were before a Great Person It is an easie matter here for any that hath Mony if they have nothing but cold Meat in the House to go to the Market and buy a Joynt of Meat But I pray what do they in other Countries where they have not such plenty Do they not live upon green Herbs Plants and Roots as much as any kind of Meat And who are so weak as our English People for they eat so much of Meat that they distemper themselves with it whereas if they did eat Herbs Roots and Plants more freely it would be better for them Observe the Diet of the French Italian Dutch Spaniards Portugals or any other Nation they make good savory Meat and do not spend half so much Meat as we do yet who so strong as they you shall hardly ever see a Crooked person among a thousand of them nor weak ey'd so far as to give blemish to them and I do impute that to their Diet partly And that they do not Coat their Children too soon when they are young but keep them long in their Blankets that prevents the Rickets and many other Distempers but our proud Nurses here must be humour'd although it be to the ruine of a Child but if there were none would humour them more than I they would be mute Let them look well to a Child and keep it sweet and clean and then if they have their Wages duly paid them they have no reason to find fault If the Child do not go so fine as they would have it it will be the Parents shame not theirs It is better to let a Child or ones self go plain than to run in Debt for fine Cloaths They that will heed what I say I believe it will do no harm but a great deal of good for they will find it true what I say Did I not see what fools we are made here in England both by our Nurses and Servants and what destruction there is made in many Houses I should not speak but really there is in some Houses I know so much Waste as that it is a great shame and discredit to those who guide the Family and if they would look a little more into their Affairs they would be more careful for the future Therefore all you who are Mistresses of Families look narrowly to your Servants and let them not spoil or waste your Goods for which you must take pains and care Be watchful that they do not sit up beyond their usual time Juncketing and making their Friends welcome as they call them with your Goods while you are asleep and think no harm of them Suffer not your Children to go too frequently abroad with Servants least it cause such an obligation as you shall pay dearly for the Requital If you see your Servant go beyond what you think the Wages you allow her will well maintain and to lay up somewhat in case of Sickness or being out of Service you ought to Question her or him for either they must run in Debt or Cheat you or take some ill Course to maintain their pride and folly and then of necessity discredit must follow On the other side If you find a Servant to be Civil neat cleanly and careful to please I do advise such a Servant may be cherished and encouraged not only by good Words but good Gifts also for such a Servant cannot be too highly prized yet too much of Familiarity I do not hold with for that will breed much Contempt Keep your distance as you being her Superiour and shew your love and favour in what may benefit her Trust not a Servant too much with Secrets which concern your Credit or your Livelyhood least you thereby enslave your self to them for I have seen very sad effects from such confidings You may make the Messengers for to carry Letters but do not trust them to be your Counsellours If any Servant who hath performed her Duty to you do ask your advice in Marriage give her the best Counsel you can and also bestow somewhat towards the forwarding of it If you probably think she may be happy let the Man who she hath an inclination to know that you have a Kindness for her and that you will shew them all the Favour you can if they will endeavour honestly to live in the World If your ability will reach to it be kind to them upon their Wedding-day either to give them their Meat or at least wise to give them somewhat towards their Charges And when she is gone from you afford her your assistance when she stands in need and grace her with your Company when it is required for then her Husband will be apt to be the more kind to her and will have an awful reverence for you For Nurses If you find an ill one take your Child away and own her no more Let your silence be her sorrow and her shame Report not ill of her least it be her Ruine neither Commend her least you ruine your own Credit It is better to be silent and let others find her out then for you to accuse her It is enough that you have taken your Child away If you find a good and faithful Nurse one who hath done her duty to you in the care for the Child cherish her nourish her and never think any thing too much that you can do for her without prejudice to your self If she hath been careful of the Childs Cloaths give her what you can well spare of them for her own Child or else give her the worth of them to lay out her self and as your Child grows up teach it to love the Nurse and infuse those Principles into it that when you are dead and gone your Child may still remember her with a perpetual kindness This is my own mind I would have my Children do so and therefore I commend these Directions to others For Preserving I have before given you very many Receipts and of the very best for all manner of things therefore you must not expect that I shall say much as to that Art yet some things there be which you have not as followeth and a mixture of things such as commeth into my mind that I have not yet written Imprimis To make very fine Bisket TAke one pound of the yolks of hard Eggs one pound of the finest Sugar beaten and searced two ounces of candid Iringo-root one ounce of candid Cittrou-pill the whites of two Eggs well beaten one quarter of an ounce of Cinnamon beaten fine one Nutmeg grated half a quarter of an ounce of beaten Ginger beat