bottom of the Dish part of a penny-loaf and stick therein a branch of Rosemary or Bays and fill your Tree with the said Snow to serve it up 215. To make Hydromel Take eighteen quarts of Spring-water and one quart of Honey when the water is warm put the Honey into it when it boyls up scum it very well even as long as any scum will rise then put in one Race of Ginger sliced in thin slices four Cloves and a little sprig of green Rosemary boyl all together an hour then set it to cool till it be blood-warm and then put to it a spoonful of Ale-Yeast when it is work'd up put it into a Vessel of a fit size and after two or three days Bottle it up you may drink it in six weeks or two Months 216. To make a whipt Syllabub Take the whites of two Eggs and a pint of cream with 6 spoonfuls of Sack and as much Sugar as will sweeten it then take a Birchen-Rod and whip it as it riseth in the Froth scum it and put it into the Syllabub-pot so continue it with whipping and scuming till your Syllabub-pot be full 217. To make Marmalade of Cherries Take four pound of the best Kentish Cherries before they be stoned to one pound of pure Loaf Sugar which beat into small powder stone the Cherries and put them into a preserving-pan over a gentle Fire that they may not boyl but dissolve much into Liquor Take away with the spoon much of the thin Liquor leaving the Cherries moist enough but not swimming in clean Liquor then put to them half your Sugar and boyl it up quick and scum away the froth that riseth when it is well incorporated and clear strew in a little more of the Sugar and continue so by little and little till you have put in all your Sugar which will make the Colour the fairer when they are boyled enough take them off and bruise them with the back of a spoon and when they are cold put them up in dots 218. To make a Flomery Caudle When Flomery is made and cold you may make a pleasant and wholsome Caudle of it by taking some lumps and spoonfuls of it and boyl it with Ale and White-wine then sweeten it to your taste with Sugar There will remain in the Caudle some lumps of the congealed Flomery which are not ingrateful 219. To preserve Fruit all the Year Put the fruit into a fit case of Tin and soder it together so that no Air can get in then lay it at the bottom of a cold Well in Running water 220. To make a most rich Cordial Take Conserve of red Roses Conserve of Orange Flowers of each one ounce Confect Hyacinthi Bezoardick Theriacal Powder of each two Drams Confection of Alkermes one dram of powder of Gold one scruple mix all these well together in the form of an Opiate and if the composition be too dry add to it some Syrup of red Currans as much as is needful take of this Composition every Morning the quantity of a Nut. 221. To pickle red and white Currans Take Vinegar and White-wine with so much Sugar as will make it pretty sweet then take your Red and White Currans being not fully ripe and give them one walm so cover them over with the said pickle keeping them always under Liquor 222. To make red Currans Cream Bruise your Currans with some boyled Cream then strain them through your strainer or sieve and put the liquid substance thereof to the said Cream being almost cold and it will be a pure red so serve it up 223. To preserve Medlers Take the weight of them in Sugar adding to every pound thereof a pint and a half of fair water let them be scalded therein till their skin will come off then take them out of the Water and stone them at the Head then add your sugar to the water and boyl them together then strain it and put your Medlers therein and let them boyl a pace till it be thick take them from the Fire and keep them for use 225. To make White Mead. Take six Gallons of water and put in six quarts of Honey stirring it till the Honey be throughly melted then set it over the Fire and when it is ready to boyl scum it very clean then put in a quarter of an ounce of Mace and as much Ginger half an ounce of Nutmegs sweet Marjoram broad Thyme and sweet-Bryar of all together a handful and boyl them therein then set it by till it be throughly cold and then barrel it up and keep it till it be ripe 226. To make Naples-Bisket Take of the same stuff the Mackroons are made of and put to it an Ounce of Pine-Apple seeds in a quarter of a pound of stuff for that is all the difference between the Mackroons and the Naples-Bisket 227. To make Chips of Quinces Scald them very well and then slice them into a Dish and pour a Candy Syrup to them scalding hot and let them stand all night then lay them on Plates and searce sugar on them and turn them every day and scrape more sugar on them till they be dry If you would have them look clear heat them in Syrup but not to boyl 228. To make Lozenges of Roses Boyl Sugar to a height till it is Sugar again then beat your Roses fine and moisten them with the juyce of Lemons and put them into it let it not boyl after the Roses are in but pour it upon a Pye-plate and cut it into what form you please 229. To make Conserve of Bugloss-Flowers Pick them as you do Burrage-Flowers weigh them and to every ounce add two ounces of loaf-Sugar and one of Sugar-Candy beat them together till they become very fine then set it on the Fire to dissolve the Sugar and when it is so done and the conserve hot put it into your Glasses or Gally-pots for your Use all the Year 230. To pickle Lemon and Orange-peel Boyl them with Vinegar and Sugar and put them up into the same pickle you must observe to cut them into small thongs the length of half the Peel of your Lemon being pared it is a handsome Savoury Winter Sallet boyl them first in water before you boyl them in Sugar 231. To make Goose-berry-Paste Take Gooseberries and cut them one by one and wring away the juyce till you have got enough for your turn boyl your juyce alone to make it somewhat thicker then take as much fine Sugar as your juyce will sharpen dry it and then beat it again then take as much Gum dragon steeped in Rose-water as will serve then beat it into a Paste in a Marble-Mortar then take it up and print it in your Moulds and dry it in your stove when it is dry box it up for your use all the Year 232. To make Suckets of Lettuce-stalks Take Lettuce stalks and peel away the outside then parboyl them in fair water and let them stand all night dry
a Thorn Take of Violet-Leaves one handful stamp them together and take a quantity of Boars greafe and of Wheat-bran one handful set it on the fire in clean water and make a Plaister thereof and lay it to the Grief 108. To make Oyl of St. John's Wort good for any Ach or Pain Take a quart of sallet-Oyl and put thereto a quart of Flowers of St. John's-wort well picked let them lye therein all the summer till the seeds of the herb be ripe the Glass must be kept warm either in the sun or the water all the summer till the seeds be ripe then put in a quarter of St. John's-wort-seeds whole and so let it stand twelve hours the glass being kept open then you must boyl the oyl 8 hours the water in the Pot full as high as the Oyl in the Glass when it is cold strain it that the seed remain not in it and so keep it for your use 109. For the Tissick Take two ounces of Licorice scraped and bruised of figs three ounces of Agrimony Hore-hound Enula Campana of each a handful boyl them all together in a Gallon of water till half be wasted then strain the herbs from the juice and use it early and late Also for the dry Tissick stamp Fennel-Roots and drink the juice thereof with White-wine 110. To make Oyl of Fennel Put a quantity of Fennel between two Tile-stones or plates of Iron make them very hot and press out the Liquor and this Oyl will keep a great while for it is good for the Tissick dry Scab Burning and Scalding 111. To make the Black Plaister for all manner of Griefs Take a quantity of Oyl-Olive a quantity of Red Lead boyl these together and stir them with a slice of wood continually till it be black and somewhat thick then take it off the fire and put in it a penny-worth of red wax and a pound of Rosin and set it to the fire again but do not blaze it and stir it then take it off and let it stand till it be cold and make it in a lump It is good for a new Wound or to stanch blood pour a little of it into a dish and if it stick fast to the Dishes side then it is enough keep it for your use as need requireth FINIS Beautifying Waters Oyls Oyntments and Powders to Adorn and add Loveliness to the Face and Body 1. To make the Hair very Fair. VVAsh your Hair very clean and then take some Allom-water warm and with a Sponge moisten your Hair therewith and it will make it fair Or you may make a Decoction of Turmerick Rubarb or the Bark of the Barbary-Tree and so it will receive a most fair and beautiful Colour 2. Another Take the last water that is drawn from Honey and wash your head therewith and it will make the Hair of an excellent fair Colour but because it is of a strong smell you must perfume it with some sweet spirit 3. To make the Hair grow thick Make a strong Lye then take a good quantity of Hyssop-Roots and burn them to Ashes and mingle the Ashes and the Lye together and therewith wash your head and it will make the Hair grow also the Ashes of Froggs burnt do encrease Hair as also the Ashes of Goats-dung mingled with Oyl 4. To make the Hair grow Take Marsh-Mallows and boyl them Roots and all and wash the head therewith and it will grow in a short time also take a good quantity of Bees and dry them in a sieve by the fire and make powder of them and temper it with Oyl Olive and anoint the place where the Hair should grow also take the Oyl of Tartar and warm it and anoint any bald Head therewith and it will restore the Hair again in a short time 5. To make the Hair fair Take the Ashes of a Vine burnt of the knots of Barley-straw and Licorice and Sow-bread and distil them together in fair water and wash the Head with it also sprinkle the Hair while it is Combing with the Powder of Cloves Roses Nutmegs Cardamum and Galingale with Rose-water also the Head being often washed with the Decoction of Beech-Nut-Trees the Hair will become fair 6. To make the Hair grow Take Hasle-Nuts with husks and all and burn them to powder then take Beech-mast and the leaves of Enula Campana and stamp the Herb and the Mast together then seethe them together with honey and anoint the place therewith and strew the Powder thereon and this will make the Hair grow 7. To take away Hair Take the juyce of Fumitory mix it with Gum Arabick then lay it on the place the Hairs first plucked out by the Roots and it will never permit any more Hair to grow on the place Also anoint your Head with the juice of a Gloworm stamped and it hath the same Virtue 8. For the Falling of Hair Take the Ashes of Pigeons-dung in Lye and wash the Head therewith also Walnut-leaves beaten with Bears-suet restoreth the Hair that is plucked away Also the Leaves and middle Rind of an Oak sodden in water and the head washed therewith is very good for this purpose 9. To make the Face fair Take the flower of Beans and Distil them and wash the face with the water some say that the Urine of the party is very good to wash the face withal to make it fair 10. For cleansing the face and skin If the face be washed with the water that Rice is sodden in it cleanseth the face and taketh away Pimples 11. A Water to adorn the Face Take Eggs cut in pieces Orange-peels the roots of Melons each as much as is sufficient in a large Vessel with a long neck distil by an Alembick with a strong and careful fire 12. To Beautifie the face Take of Cuckow-pintle a pretty quantity bruise the thick parts with Rose-water dry them by the Sun three or four days then pouring more Rose-water on it use it 13. To make the face look youthful Take two ounces of Aqua-vitae Bean-flower-water and Rose-water each four ounces water of Water-Lillies six ounces mix them all and add to them one dram of the whitest Tragacanth set it in the Sun six days then strain it through a fine linnen-Cloath wash your face with it in the Morning and do not wipe it off 14. A Water to take away Wrinkles in the face Take of the Decoction of Briony and Figgs each a like quantity and wash the face with it 15. An excellent water called Lac Virginis or Virgins Milk to make the face Neck or any part of the body fair and white Take of Alumen Plumosi half an ounce of Camphire one ounce of Roch-Allom one ounce and a Dram Sal Gemmi half an ounce of white Frankincense two ounces Oyl of Tartar one ounce and a half make all these into most fine Powder and mix it with one quart of Rosewater then set it in the Sun and let it stand nine days often stirring it then
two ounces of French Barley in three pints of Conduit-water change the water and put in the barley again and do this till your barley do not discolour the Water then boyl the last three pints to a quart then mix half a pint of White-wine therein and when it is cold wring the juyce of two or three good Lemons therein and use it for the Morphew heat of the face and to clear the skin 35. An Excellent Pomatum to clear the Skin Wash Barrows grease or Lard often times in May-dew that hath been clarified in the Sun till it be exceeding white then take Marsh-Mallow-Roots scraping of the out-sides make thin slices of them and mix them set them to macerate in a Balneo and scum it well till it be clarified and will come to rope then strain it and put now and then a spoonful of May-dew therein beating it till it be through cold in often change of May-dew then throw away that dew and put it in a Glass covering it with May-dew and so keep it for your use 36. To take away Spots and Freckles from the Face and Hands The Sap that issueth out of a Birch-Tree in great abundance being opened in March or April and a glass Receiver set under it to receive it This cleanseth the Skin excellently and maketh it very clear being washed therewith This Sap will dissolve Pearl a Secret not known to many 37. To take away Freckles and Morphew Wash your Face in the wane of the Moon with a Sponge Morning and Evening with the distilled water of Elder-Leaves letting it dry in the skin you must Distil your Water in May This I had from a Traveller who hath cured himself thereby 38. To make the Teeth white and Sound Take a quart of Honey and as much Vinegar and half so much White-wine boyl them together and wash your Teeth therewith now and then 39. A Dentifrice to whiten the Teeth Take of Harts-horn and horses Teeth of each 2 ounces Sea-shells common Salt Cypress-Nuts each one ounce burn them together in an Oven and make a powder and work it up with the Mucilage of Gum Tragacanth and rub the Teeth therewith 40. To make the Teeth as white as Ivory Take Rosemary Sage and a little Allom and Honey and boyl them together in fair Running-water and when it is well boyled strain out the fair water and keep it in a Glass and use it sometimes to wash your Mouth and Teeth therewith and it will make them clean Also wash your Teeth with the Decoction of Lady Thistle-Root and it will cleanse and fasten the Teeth and the sore Gums made whole also the Root of Hore-hound drunk or chewed Fasting doth quickly heal the Gums and maketh the Teeth clean Strawberry-leaves also cleanseth the Teeth and gums a sure and tryed Experiment 41. To make the Teeth white Take one drop of the Oyl of Vitriol and wet the Teeth with it and rub them afterward with a course Cloath although this medicine be strong fear it not 42. For a stinking Breath Take two handfuls of Cummin and stamp it to powder and boyl it in Wine and drink the Syrup thereof Morning and Evening for fifteen days and it well help Proved 43. To make Breath sweet Wash your Mouth with the water that the shells of Citrons have been boyled in and you will have a sweet breath 44. To Sweeten the breath Take Butter and the juice of Featherfew and temper them with Honey and take every day a spoonful Also these things sweeten the Breath the Electuary of Aromaticks and the Peel of Citrons 45. To cleanse the Mouth It is good to cleanse the Mouth every Morning by rubbing the Teeth with a Sage-leaf Citron-peels or with powder made with Cloves and Nutmegs forbear all Meats of ill digestion and raw fruits 46. For Running in the Ears Take the juice of Elder and drop it into the Ear of the Party grieved and it cleanseth the matter and the Filth thereof also the juice of Violets used is very good for the Running of the ears 47. For Eyes that are blood-shoot Take the Roots of red Fennel stamp them and wring out the juyce then temper it with Clarified honey and make an Oyntment thereof and anoint the Eyes therewith and it will take away the Redness 48. To make the Hands white Take the Flower of Beans of Lupines of starch-Corn Rice Orice of each six ounces mix them and make a powder with which wash your hands in water 49. A delicate washing-ball Take three ounces of Orice half an ounce of Cypress two ounces of Calamus Aromaticus one ounce of Rose-leaves two ounces of Lavender flowers beat all these together in a Mortar searsing them through a fine searse then scrape some Castle-soap and dissolve it in rose-water mix your powders therewith and beat them in a Mortar then make them up in balls 50. For the Lips chopt Rub them with the Sweat behind yours Ears and this will make them smooth and well coloured 51. To prevent marks of the Small Pox. Boyl Cream to an Oyl and with that anoint the whales with a Feather as soon as they begin to dry and keep the Scabs always moist therewith let your Face be anointed almost every half hour 52. To take away Child-Blains in the hands or feet Boyl half a peck of Oats in a quart of water till it grow dry then anoint your Hands with Pomatum and after they are well Chafed hold them within the Oats as hot as you can endure them covering the Bowl wherein you do your hands with a double cloath to keep in the steam of the Oats do this three or 4 times and it will do You may boyl the same Oats with fresh water 3 or 4 times 53. To take away Pock holes or any Spots in the Face Wet a Cloath in White-Rose-water and set it all Night to freeze in the winter then lay it upon your Face till it be dry also take two or three poppies the reddest you can get and quarter them taking out the Kernel then distil them in a quart of red Cows-Milk and with the water thereof wash your Face 54. An excellent Beauty Water used by the D. of C. Take of white Tartar two drams Camphire one dram Coperas half a dram the whites of three or four Eggs the juice of a couple of Lemons Oyl of Tartar four ounces and as much plantain-Plantain-water white Mercury a penny-worth two ounces of bitter Almonds beat all these to powder and mix them with the Oyl and some water and then boyl it upon a gentle fire strain it and so keep it when you use it you must first rub your Face with a Scarlet cloath and at Night wash your Face with it and in the Morning wash it off with Bran and White-wine 55. Against a stinking breath Take a handful of Wood-bine and as much Plantain bruise them very well then take a pint of Eye-salt and as much water with a little Honey and
Allom keep all these waters together in a Glass and wash your Mouth well therewith and hold it in your Mouth and it will destroy all Cankers and cure a stinking breath and preserve the Teeth from rottenness 56. To procure an Excellent Colour and Complexion to the Face used by the C. of S. Take the juice of Hyssop and drink it in a Morning Fasting half a dozen spoonfuls in Ale warm it will procure an Excellent Colour is good for the Eyesight destroyeth Worms and is good for the stomack Liver and Lungs 57. To keep the Teeth white and kill Worms Take a little Salt in a Morning fasting and hold it under your Tongue till it be melted and then rub your Teeth with it 58. To procure Beauty an Excellent Wash Take four ounces of Sublimate and one ounce of Crude-Mercury and beat them together exceeding well in a wooden Mortar and wooden Pestle you must do it at least six or eight hours then with often change of cold water take away the salts from the sublimate change your water twice every day at least and in seven or eight days it will be dulcified and then it is prepared lay it on with Oyl of white Poppy 59. A beauty-water for the Face by madam G. Take Lye that is not too strong and put two peels of Oranges and as much Citron-peel Blossoms of Cammomile Bay-leaves and Maiden-hair of each a handful of Agrimony two or three ounces of barley-straw chopt in pieces a handful as much Fenu-greek a pint of Vine-leaves two or three handfuls of Broom-blossoms put all these into the Lye and mingle them together and so wash the Head therewith put to it a little Cinamon and Myrrh let it stand and wash your Face therewith every evening It is good to wash the Head and to comfort the Brain and Memory 60. Against stink of the Nostrils Take Cloves Ginger and Calamint of each a like quantity boyl them in White-wine and therewith wash the Nose within then put the powder of Piritrum to provoke one to sneeze If there be phlegm in the head you must first purge the Head with Pills of Colchie or of Hiera picra Or if the stink of the Nose come from the Stomach Purge first 61. To make the Hands white To make the Hands white and soft take Daffodil in clean water till it grow thick and put thereto powder of Cantarium and stir them together then put thereto raw Eggs and stir them well together and with this ointment anoint your hands and within three or four days using thereof they will be white and clear 62. A sweet water for the Hands Take of the Oyl of Cloves Mace or Nutmegs three or four drops only and mingle it with a pint of fair water stirring them a pretty while together in a glass having a narrow mouth till they are well mingled together and wash your hands therewith and it will be very sweet water and will cleanse and whiten the hands very much 63. For Heat and Worms in the Hands Bruise a little Chick-weed and boyl it in Running water till half be wasted away and wash your hands in it as hot as you can suffer it for the space of six days and it will drive away the Heat or Worms in the Hands 94. To make the Nails grow Take wheat-flower and mingle it with Honey and lay it to the Nails and it will help them 65. For Nails that fall of Take powder of Agrimony and lay it on the place where the Nail was and it will take away the aking and make the Nails grow 66. For cloven Nails Mingle Turpentine and Wax together and lay it on the Nail and as it groweth cut it away and it will heal 67. For Nails that are rent from the flesp Take some Violets and stamp them and fry them with Virgins wax and Frankincense and make a plaister and lay it to the Nail and it will be whole 68 Another Anoint your fingers with the powder of brimstone Arsnick and Vinegar and in a short time you shall find great ease 69. For Stench under the Arm-holes First pluck away the Hairs of the Arm-holes and wash them with White-wine and Rose-water wherein you have first boyled Cassia Lignum and use it three or four times 70. For the Yellow Jaundies Take the juice of Wormwood and Sorrel or else make them in Syrup and use to drink it in the Morning 71. To take away Warts from the Hands or Face Take Purslain and rub it on the Warts and it maketh them fall away also the juice of the Roots of Rushes applyed healeth them 72. To smooth the Skin and take away Morphew and freckles Anoint the Face with the blood of a Hare or Bull and this will take away Morphew and Freckles and smooth the Skin A Supplement of some Rare Beautifying Waters Oyls Ointments and Powders 1. A Beauty Water TAke of Bean-flowers six handfuls Lemon-water one pint Lilly-Roots eight ounces Bean flower a pound Gum-Arabick and Tragacanth of each one ounce distill all these together and wash the face therewith 2. Another by an Approved Author Take of distilled Turpentine 2 pound Frankincense three ounces Mastick Dragons-blood of each half an ounce powder them and mix them with turpentine-Turpentine-water and distil them again then take of fresh Hogs grease melted one pound Cloves 2 Drams three Nutmegs Gold one dram Silver two drams powder them finely and distil them in an Alembick 3. To take away Freckles and Scars in the Face Take of Aqua vitae four times Distilled three parts the tops of Rosemary flowers two parts steep them together a day and a night in a Vessel well stopt then Distil them 4. To make the Face fresh and Ruddy Use the shavings of Brazeel-Wood dissolved in Rose-water with a little Camphire added thereto and you will find it very effectual to make a good Colour and Complexion 5. To make the Face youthful Take two Calves-feet River-water nine quarts boyl them till one half be wasted then add one pound of Rice the crumb of a penny Loaf softned in Milk fresh Butter whites of Eggs with their shells mix them all and boyl them and Distil all the water from them to which add at last Camphire and Sugar each a little and it will be excellent 6. A Water to whiten the Skin and take away Sun-burn Take of Rain water the juyce of â—unripe Gripes each a like quantity boyl them together till one half be consumed then whilst it boyls add so much juice of Lemons as was boyled away before when it is boyled then take it off and add four whites of Eggs after it is cold and keep it for your use 7. To clear the face and Skin Take of Lilly-roots roasted under the Ashes one pound bruise them in a Mortar to which add sugar-Candy three ounces make an Oyntment to apply to the face 8. To take away Ring-worms in the face Take of Vinegar of Squills two ounces Aloes the juice of
sowre Dock Oyl of Tarter of each 3 Drams make a Liniment 9. For Beautifying the Face an approved Oyntment Take of Citron Oyntment fresh made three ounces sweet Almonds very well bruised flower of beans of each one dram the bone of the fish Sepia Harts-horn Barley-flower each 2 drams incorporate them all with Honey 10. Another Excellent Beautifyer Take of Pomatum two ounces Citron Oyntment four ounces mix and anoint the Face therewith Night and Morning and afterwards wash your face with bean-flower-Bean-flower-water 11. An Oyntment to illustrate the Face Take the Oyl of the Marrow of a Hart two ounces Oyl of Goard-Seeds one ounce Goats fat washt Turpentine each half an ounce new wax three drams melt them by the fire then add Mastick Borax burnt each two drams mix them and make an Unguent with which anoint the face at night and in the morning wash it off with bran-bran-water 12. To curl the Hair Take a quantity of Pine Kernels burnt and beat to powder mix them with Oyl of Myrtles make an Oyntment therewith and anoint the Head 13. To make the Hair black Take the juice of red Poppy the juice of green Nuts Oyl of Myrtles Oyl of Costomary each one part boyl it a while and anoint the Hair therewith 14. An excellent Beautifyer for the face used by the Venetian Ladies Take of burnt Tartar half a pound powder it and dry it as they do Salt then take that Salt and put it within the whites of Eggs boyled 15. To cure a red Face Take four ounces of Peach Kernels Goard-seed two ounces bruise them and make an Oyl to anoint the face Morning and Evening 16. To increase the Hair Take the Seeds of Marsh-Mallows a sufficient quantity boyl them in common Oyl with which anoint the Hair Also the Oyl of Earth-worms doth increase the Hair 17. To make the Breasts small Take of Roch-Allom powdered and Oyl of Roses of each a like quantity mix them together and anoint the breasts therewith 18. To take away the Wrinkles of the Face Take Oyl of Turky-millet and the decoction of the Berry of the same and it will distend mollifie and consolidate Wrinkles also Oyl of Nuts is very good for the same 19. To cleanse the Body and make it comely Take of Sage Lavender-flowers Rose-flowers each two handfuls a little Salt boyl them in water or in Lye and make a Bath not too hot in which bathe the body two hours before meat 26. A sweet scented Bathe for Ladies Take of Roses Citron-peels Citron-flowers Orange-flowers Jasmine Bayes Rosemary Lavender Mint Penny-royal each a sufficient quantity boyl them together gently and make a Bath to which add Oyl of Spike six drops Musk five Grains Amber-grease three grains sweet Asa one ounce let her go into the Bath two hours before Meat 21. To make the Body fat and comely Take of Milk and Spring-water each one pint boyl them together till the water be consumed then add Sugar of Penedies fresh Butter each one ounce oyl of sweet Almonds newly drawn half an ounce give them one boyling more and so let it be taken betimes in a Morning fasting and sleep upon it FINIS New and Excellent Experiments and Secrets in the Art of Angling Being directions for the whole Art To make the Lines TAke Care that your Hair be round and free from Galls Scabs or Frets for a well chosen even clear round Hair of a kind of a glass-colour will prove as strong as three uneven scabby Hairs that are ill chose Let your Hair be clean washed before you go about to twist it and then not only choose the clearest Hair but Hairs that are all of an equal bigness for such do usually stretch all together and not break singly one by one but altogether When you have twisted your Links lay them in water for a quarter of an hour at the least and then twist them over again before you tye them into a Line for those that do not so shall usually find their links to have a Hair or two shrunk and be shorter than all the rest at the first fishing with it which is so much of the strength of the Line lost for want of wetting it at first and then re-twisting it and this is most visible in a seven Hair Line which hath always a black hair in the middle called by Anglers the Herring bone Those Hairs that are taken from an Iron-gray or a Sorrel Stone-Horse and the middle of the tayl are best A Cement for Floats to fish withal Take black Rozin beaten Chalk scraped Bees-wax bruised of each a like quantity melt all these over a gentle small coal fire in an earthen Vessel well leaded and so warming the two quills fix them with a little of it it cools immediately and being cold is so hard strong and tite that you can hardly pull the two Quills asunder with both your hands without breaking them in pieces To sight your Caps for the float aright Let the uppermost be at the distance from the top of the quill and the lower Cap near to the end of the quill as in the description of it To dye Bones or Quills red for ever Take some Urine and put into it as much Powder of Brazil as will make it very red which you shall know by dropping some with a Feather upon a piece of white Paper and put therein bones or Quills being first well scraped and laid a while in a water made of Argol and let them lye in it ten or twelve days then take them out and hang them up till they are dry and rub them with a dry Linnen Cloath and they will be of a transparent Colour Observations A Pike is called The first Year a Shotterel The second a Pickerel The third Year a Pike The fourth Year a Luce. Fish are fattest about August All Fish are in season a Month or six Weeks after they have spawn'd To cleanse Worms Take a piece of a Hop-sack because that is not so close struck in the Weaving as other Cloath is and wash it clean and let it dry then take some of the Liquor wherein a piece of fresh Beef hath been boyled but be sure you take not the Liquor of Salt Beef for that will kill all the worms dip the piece of Hop-sack in the Liquor and wring it out but not hard so that some of the Liquor abide in the Cloath put the worms into this Cloath and lay them in an earthen Pot the Worms will run in and out through the Cloath and scour themselves let them stand from Morning to Night then take out the Worms from the Cloath and wash the Cloath as before but not dry it and wet it again in some of the Liquor thus do once a day and thus you will not only preserve your worms alive for three Weeks or a Month but also make them red and tough Probatum The Secrets of J. D. Would'st thou catch Fish Then here 's thy wish Take this Receipt
as any Hippocras whatsoever in an instant 93. To make Artificial Malmsey Take two gallons of English Honey put into it eight Gallons of the best Spring water set these in a Vessel over a gentle fire when they have boyl'd gently an hour take them off and when they be cold put them into a small Barrel or Runlet hanging in the Vessel a bag of spices and set it in the Cellar and in half a year you may drink thereof 94. To make Artificial Claret-wine Take six Gallons of water two gallons of the best Cyder put thereto eight pound of the best Malaga-raisins bruised in a Morter let them stand close covered in a warm place the space of a Fortnight every two days stirring them well together Then press out the Raisins and put the Liquor into the said Vessel again to which add a quart of the juyce of rasberries and a pint of the juyce of black Cherries cover this Liquor with bread spread thick with strong Mustard the Mustardseed being downward and so let it work by the fire-side three or four days then turn it up let it stand a week and then bottle it up and it will taste as quick as Bottle Beer and become a very pleasant drink and indeed far better and wholsomer than our common Claret 95. To make Spirit of Amber-grease Take of Amber-grease two drams of Musk a dram cut them small and put them into a pint of wine close up the Glass Hermetically and digest them in a very gentle heat till you perceive they are dissolved then you may use it two or three drops or more if you please of this spirit put into a pint of wine gives it a rich Odour or if you put two or 3 drops round the brims of the glass it will do as well half a spoonful of it taken either of it self or mixt with some specifical liquor is a most rich Cordial 96. An Excellent sweet water Take a quart of Orange-flower water as much Rose water with four ounces of Musk Willow seeds grosly bruised of Benjamin two ounces of Storax an ounce or Labdanum 6 drams of Lavender flowers two pugils of sweet Marjoram as much of Calamus Aromaticus a dram distill all these in a Glass Still in Balneo the Vessel being very well closed that no vapour breathe forth Note that you may make a sweet water in an instant by putting in a few drops of some distilled Oyls together into some Rose-water and brew them all together 97. Dr. Burges's Plague water Take three pints of Muscadine and boyl in it Sage and Rue of each a handful till a pint be wasted then strain it and set it over the fire again put thereto a dram of long Pepper Ginger and Nutmeg of each half an ounce being all bruised together then boyl them a little and put thereto half an ounce of Andramachus Treacle three drams of Mithridate and a quarter of a pint of Angelica water Take a spoonful or 2 of this Morning and Evening 98. To dry Cherries or Plumbs in the Sun If it be small fruit you must dry them whole by laying them abroad in the hot Sun in stone or pewter dishes or tin pans turning them as you see cause but if your Plumbs be large slit them in the middle and lay them abroad in the Sun and if they be very large then give each Plum a slit on each side and if the sun do not shine sufficiently then dry them in an Oven that is temperately warm 99. To preserve Pippins green Take Pippins when they be small and green off the Trees and pare three or four of the worst and cut them all to pieces then boyl them in a quart of fair water till they be Pap then let the Liquor come from them as they do from your Quiddany into a bason then put into them one pound of Sugar clarified and put into it as many green Pippins unpar'd as that liquor will cover and so let them boyl softly and when you see they be boyled as tender as a Codling then take them up and peel off the outermost white skin and then they will be green then boyl them again in the Syrup till it be thick and you may keep them all the year 100. To make Syrup of Hysop Take of Hysop one handful of Figgs Raisins Dates of each an ounce boyl these in three pints of water to a quart then strain and clarifie it with the whites of two Eggs and two pound of Sugar and so boyl them to a Syrup and being boyled enough keep them all the year 101. To make Rosa-Solis Take Liquorish 8 ounces Anniseeds and Carraway of each an ounce Raisins ston'd and Dates of each 3 ounces Nutmegs Ginger Mace of each half an ounce Galingal a quarter of an ounce Cubebs one dram Figgs 2 ounces sugar 4 ounces bruise these and distil them with a Gallon of Aqua-vitae as the rest when it is distilled you must colour it with the Herb Rosa Solis or Alkanet Root 102. To make Muscadine Comfits Take half a pound of Musk Sugar beaten and searced then take Gumdragagant steeped in Rose-water and two grains of Musk and so beat them in an Alabaster Morter till it come to a perfect Paste then roul it very thin and cut it in small diamond pieces and then bake them and so keep them all the year 103. To make Conserve of Burrage-Flowers Let your flowers be well coloured and pick the blacks from them then weigh them and to every ounce of flowers you must take three ounces of sugar and beat them together in a stone Morter with a wooden Pestle till they be very fine then take them out and put the Conserve into a Pipkin and heat it thorow hot put them up and keep them all the year 104. To Candy Ginger Take very fair and large Ginger and pare it and lay it in water a day and a night then take double refined Sugar and boyl it to the height of sugar again and when your Sugar begins to be cold take your Ginger and stir it well about while your sugar is hard to the Pan then take it out Piece by piece and lay it by the Fire 4 hours then take a pot and warm it and put the Ginger in it tye it up close and every other morning stir it about throughly and it will be Rock-Candyed in a little time 105. To make Manus Christi Take half a pound of refined Sugar and some Rose-water boyl them together till it come to Sugar again then stir it about till it be somewhat cold then take leaf Gold and mingle with it then cast it according to Art in round Gobbets and so keep them 106. To make Conserve of Strawberries First boyl them in Water and then cast away the water and strain them then boyl them in White-wine and work as in Prunes or else strain them being ripe then boyl them in White-wine and sugar till they be stiff 107. To make
this Quantity will make three quarts of Water 136. To make Washing Balls Take Storax of both kinds Benjamin Calamus Aromaticus Lapdanum of each alike and bray them to powder with Cloves and Orris then beat them all with a sufficient quantity of Soap till it be stiff then with your hand work it like paste and make round balls thereof 137. To make a musk ball Take Nutmegs Mace Cloves Saffron and Cinamon of each the weight of two pence and beat it to fine powder add as much Mastick of Storax the weight of six pence of Lapdanum the weight of ten pence of Amber grease the weight of six pence and of Musk four grains dissolve and work all these in hard sweet Soap till it come to a stiff paste and then make balls thereof 138. To make Imperial water Take a Gallon of Gascoign Wine Ginger Galingal Nutmegs Grains Cloves Anniseeds Fennel-seeds Caraway-seeds of each one dram then take Sage Mint Red Roses Time Pellitory Rosemary wild Thyme Camomile and Lavender of eace a handful then beat the spices small and the herbs also and put all together in the Wine and let it stand so twelve hours stirring it divers times then distil it with a Limbeck and keep the first water for it is best of a Gallon of Wine you must not take above a quart of water This water comforteth the Vital spirits and helpeth the inward diseases that come of cold as the Palsie and Contraction of sinews it also killeth worms and comforts the stomach it Cureth the cold Dropsie helpeth the stone and stinking breath and maketh one seem young 139. To make Verjuyce Gather your Crabs as soon as the Kernels turn black and lay them a while in a heap to sweat then pick them from the stalks blacks and rottenness then crush and beat them all to pieces in a tub then make a bag of course hair-cloath as big as your press and fill it with the crusht Crabs then put it into the press and press it as long as any moisture will drop out having a clean Vessel underneath to receive the Liquor then Tun it up in sweet Hogsheads and to every Hogshead put half a dozen handfuls of Damask Rose Leaves then bring it up and spend it as you have occasion 140. To make dry Sugar Leach Blanch your Almonds and beat them with a little Rose-water and the white of one Egg and then beat it with a good quantity of Sugar and work it as you would work a piece of paste then roul it and print it only be sure to strew sugar in the print for fear of cleaving to 141. To make fine Jumbals Beat a pound of sugar fine then take the same quantity of fine Wheat Flower and mix them together than take two whites and one yolk of an Egg half a quarter of a pound of Blanched Almonds then beat them very fine all together with half a pound of sweet Butter and a spoonful of rose-Rose-water and so work it with a little Cream till it come to a stiff paste then roul them forth as you please you may add a few fine dryed Anniseeds finely rub'd and strewed into the paste with Coriander seeds 142. To make dry Vinegar To make dry Vinegar which you may carry in your pocket you must take the blacks of green Corn either Wheat or Rye and beat it in a Morter with the strongest Vinegar you can get till it come to paste then roul it into little Balls and dry it in the Sun till it be very hard and when you have occasion to use it cut a little piece thereof and dissolve it in wine and it will make a strong Vinegar 143. To make excellent Date Leach Take Dates and take out the stones and the white rinde and beat them with Sugar Cinamon and Ginger very finely then work it as you would work a piece of paste and then print them as you please 144. To make white Jelly of Almonds Take Rose-water Gum dragant or Isingglass dissolved and some Cinamon grosly beaten boyl them all together then take a pound of Almonds blanch them and beat them fine with a little fair water dry them in a fine Cloath and put your Rose-water and the rest into the Almonds boyl them together and stir them continually then take them from the fire and when it is boyled enough take it off 145. To Candy Orange Peels Take your Orange-Peels after they are preserved then take fine sugar and Rose-water and boyl it to the height of Manus Christi that is till it is sugar again then draw through your sugar lay them on the bottom of a sieve and dry them in an Oven after you have drawn Bread and they will be Candied 146. To make Paste of Violets You must take Violets ready pickt and bruise them in a Marble Morter and wring the Juice from them into a Porringer and put as much hard sugar in fine powder as the Juyce will cover dry it and then powder it again then take as much Gum-dragant steeped in Rose-water as will bring this sugar into a perfect paste then take it up and print it with your Moulds and so dry it in your stove 147. To preserve Pippins Red. Take your best coloured Pippins and pare them then take a piercer and bore a hole through them then make Syrup of them as much as will cover them and so let them boyl in a broad preserving pan put to them a piece of Cinamon and let them boil leisurely close covered turning them very often or else they will spot and one side will not be like the other and let them boyl till they begin to Jelly then take them up and you may keep them all the year 148. To make Spirit of Roses Bruise the Rose in his own juyce adding thereto being temperately warm a convenient proportion either of Yeast or Ferment leave them a few days to ferment till they get a strong and heady smell near like to Vinegar then distil them and draw so long as you can find any scent of the Rose to come then distil again so often till you have purchased a perfect Spirit of the Rose You may also Ferment the juyce of Roses only and after Distill the same 149. To make Syrup of Elder Take Elder Berries when they are red bruise them in a stone Mortar strain the Juice and boyl it away to almost half scum it very clean take it off the Fire whilst it is hot put in Sugar to the thickness of a Syrup put it no more on the fire when it is cold put it into Glasses not filling them to the top for it will work like Beer 150. To make Orange water Take two quarts of the best Malaga-Sack and put in as many of the peels of Oranges as will go in cut the white clean off steep them twenty four hours then still them in a Glass-still and let the water run into the Receiver upon fine sugar-Candy you may still it in
white paper and put them in a stove 168. To candy Eringo Roots Take your Eringos ready to be preserved and weigh them and to every pound of your Roots take of the purest sugar you can get two pound and Clarifie it with the whites of Eggs exceeding well that it may be as clear as Crystal for that will be best it being Clarified boyl it to the height of Manus Christi then dip in your Roots two or three at once till all be Candyed and put them in a stove and so keep them all the Year 169. To Candy Elecampane roots Take of your fairest Elecampane-roots and take them clean from the syrup and wash the sugar off them and dry them again with a linnen Cloath then weigh them and to every pound of roots take a pound and three quarters of sugar Clarifie it well and boyl it to a height and when it is boyled dip in your roots three or four at once and they will Candy very well and so stove them and keep them all the Year 170. To make Cinamon-Sugar Lay pieces of sugar in close Boxes amongst sticks of Cinamon or Cloves and in a short time it will have the taste and scent of the spice 171. To make a Trifle Take Cream and boyl it with a cut Nutmeg add Lemon peel a little then take it off cool it a little and season it with Rose-water and Sugar to your taste let this be put in the thing you serve it in then put in a little Runnet to make it come and then it is fit to eat 172. To make Quiddany of Plumbs Take one quart of the liquor which you preserved your Plumbs in and boyl six fair Pippins in it pared and cut in small pieces then strain the thin from it and put to every pint of Liquor half a pound of sugar and so boyl it till it will stand on the back of a spoon like a Jelly then wet your Moulds and pour it thereinto and when it is almost cold turn it off upon a wet Trencher and so slip it into wet Boxes 173. To Candy Barberries First preserve them then dip them quickly into warm water to wash off the ropy syrup then strew them over with searced sugar and set them into an Oven or Stove three or four hours always turning them and casting more fine sugar upon them and never suffer them to be cold till they be dryed and begin to look like Diamonds 174. To make Cream of Apricocks First boyl your Apricocks with water and Sugar till they be somewhat tender and afterwards boyl them in Cream then strain them and season it with Sugar 175. To make Quince Cream Take a roasted Quince pare it and cut it into thin slices to the Core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quinces to your liking then put in a little sugar and strain it and always serve it cold to the Table 176. To preserve Barberries Take one pound of Barberries pickt from the stalks put them in a pottle pot and set it in a brass pot full of hot water and when they be stewed strain them and put to them a pound and a half of Sugar and a pint of red Rose-water and boyl them a little then take half a pound of the fairest Clusters of Barberries you can get and dip them in the syrup while it boyleth then take the Barberries out again and boyl the Syrup while it is thick and when it is cold put them in the glasses with the Syrup 177. To make a Cullice Take a Cock and dress him and boyl him in White-wine scum it clean and clarifie the Broth being first strained then take a pint of sweet cream and strain it and so mix them together then take beaten Ginger fine Sugar and rose-Rose-water and put them all together and boyl it a little more 178. To make a Cordial strengthning Broth. Take a Red Cock strip off the Feathers from the skin then break his Bones to shivers with a Rolling-pin set it over the Fire and just cover it with water put in some Salt watch the scuming and boyling of it put in a handful of Harts horn a quarter of a pound of blue Currans and as many Raisins of the Sun stoned and as many Pruans four blades of large Mace a bottom Crust of a white Loaf half an ounce of China-Root sliced being steeped three hours before in warm water boyl three or four pieces of Gold strain it and put in a little fine sugar and juyce of Orange and so use it 179. To candy Grapes After they are preserved then dip them into warm water to cleanse them from the Syrup then strew them over with searced sugar and set them into an Oven or Stove three or four hours always turning them and casting more fine Sugar upon them and never suffering them to be cold till they be dry'd and begin to sparkle 180. To make Sugar-cakes Take one pound of fine Flower one pound of sugar finely beaten and mingle them well together then take seven or eight Yolks of Eggs then take two Cloves and a pretty piece of Cinamon and lay it in a spoonful of Rose-water all night and heat it almost Blood warm temper it with the rest of the stuff when the Paste is made make it up as fast as you can and bake them in a soft Oven 181. To take spots and stains out of Cloaths Take four ounces of white hard Soap beat it in a Morter with a Lemon sliced and as much Roch Allom as an Hasel-Nut roul it up in a Ball rub the stain therewith and after fetch it out with warm water if need be 182. To keep Chesnuts all the year After the bread is drawn disperse your Nuts thinly over the bottom of the Oven and by this means the moisture being dryed up the Nuts will last all the Year but if you perceive them to mould put them into an Oven again 183. To make Cucumbers green You must take two quarts of Verjuyce or Vinegar and a Gallon of fair water a pint of Bay-salt and a handful of green Fennel or Dill boyl it a little and when it is cold put it into a Barrel then put your Cucumbers into that pickle and you may keep them all the year 184. To preserve white Damsons Green Scald white Damsons in water till they be hard then take them off and pick as many as you please take as much Sugar as they weigh put two or three spoonfuls of water then put in the Damsons and the Sugar and boyl them take them off then let them stand a day or two then boyl them again take them off and let them stand till they be cold 185. To make Cakes of Lemons Take of the finest double refined Sugar beaten very fine and fearced through fine Tiffany and to half a porringer of Sugar put two spoonfuls of water and boyl it till it be almost Sugar again then grate of
it according to your Taste 200. To make Mathiolus Bezoar's Water Take of Syrup of Citron-peels a quart and as much of Dr. Mathiolus great Antidote with five pints of the Spirit of Wine five times distill'd over put all these in a Glass that is much too big to hold them stop it close that the Spirit fly not out then shake it together that the Electuary may be well mingled with the Spirit so let it stand a Month shaking it together twice a week for the Electuary will settle at the bottom after a Month pour off the clear water into another Glass to be kept for your use stopping it very close with Wax and Parchment else the strength will easily fly away in Vapours 201. To make Marimelade of Red Currans Take the juyce of Red Currans and put it into a pretty quantity of White Currans clean pickt from the stalks and buttons at the other end let these boyl a little together have also ready some fine Sugar boyl'd to a Candy height put of this to the Currans according to your discretion and boyl them together till they be enough and bruise them with the back of your spoon that they may be thick as Marmalade and when it is cool put it into Pots You need not stone the whole Currans unless you please 202. To make a Syllabub Take a pint of Verjuice in a bowl Milk the Cow to the Verjuyce then take off the Curd and take sweet Cream and beat them together with a little Sack and Sugar put it into your Syllabub pot strew Sugar on it and serve it 203. To make pleasant Mead. Put a quart of Honey to a gallon of water with about ten spriggs of sweet Marjoram and half so many tops of Bays boyl all these well together and when it is cold Bottle it up and in ten days it will be ready to drink 204. To make Steppony Take a Gallon of Conduit-water a pound of blew Raisins of the Sun stoned and half a pound of Sugar squeese the juice of two Lemons upon the raisins and Sugar and slice the Rinds upon them boyl the water and pour it boyling hot upon the Ingredients of an earthen pot and stir them well together so let it stand Twenty-four hours then put it into Bottles having first let it run through a strainer and set them in a Cellar or other cool place 205. To make Syder Take a peck of Apples and slice them and boyl them in a Barrel of water till the third part be wasted then cool your water as you do Wort and when it is cold you must pour the water upon three measures of grown Apples Then draw forth the Water at a Tap three or four times a day for three days together then press out the Liquor and Tun it up when it hath done working stop it up close 206. To make Cock-Ale Take eight Gallons of Ale then take a Cock and boyl him well with four pound of Raisins of the Sun well stoned two or three Nutmegs three or four flakes of Mace half a pound of Dates beat all these in a Mortar and put to them two quarts of the best Sack and when the Ale hath done working put these in and stop it close six or seven days and then Bottle it and a Month after you may drink it 207. To make a Carraway-Cake Take three pound and a half of the finest flower and dry it in an Oven one pound and a half of Sweet-butter and mix it with the flower very small that none of it be seen then take three quarters of a pint of new Ale-yeast and half a pint of Sack and half a pint of New-Milk with six spoonfuls of rose-Rose-water and four yolks and two whites of Eggs then let it lye before the fire half an hour or more and when you go to make it up put in three quarters of Crraway-Comfits and a pound and half of biskets Put it into the Oven and let it stand an hour and a half 128. To make Strawberry-Wine Bruise the Strawberries and put them into a linnen bag which hath been a little used that so the Liquor may run through more easily then hang in the bag at the bung into the Vessel Before you put in your Strawberries put in what quantity of fruit you think good to make the Wine of a high Colour during the working leave the bung open and when it hath worked enough stop your Vessel Cherry-wine is made after the same Fashion but then you must break the Stones 209. To make a Cordial Water of Clove-gilly-flowers Put Spirit of Wine or Sack upon Clove-gilly-flowers digest it two or three days put all in a Glass-body laying other Clove-gilly-flowers at the mouth of it upon a Cambrick or Boulter-cloth that the Spirit rising and passing through the Flowers may tinge it self of a beautiful Colour add a Head with a Limbeck and Receiver Then Distill the Spirit as strong as you like it which sweeten with Syrup of Gilly-flowers or fine Sugar 210. To make an Excellent Surfeit-Water Take Mint and Carduus 4 parts Angelica one part Wormwood two parts chop and bruise them a little put a sufficient quantity of them into an ordinary Still and put upon them enough new milk to soak them but not to have the Milk swim much over them Distil this as you do Rose-water stirring it sometime with a stick to keep the Milk from growing to a Cake 211. To make Mint-water Take two parts of Mint and one part of Wormwood and two parts of Carduus put these into as much New-milk as will soak them Let them infuse five or six hours then Distil as you distil Rose-water but you must often take off the Head and stir the Matter well with a stick Drink of this water a Wine-glass full at a time sweetned with fine Sugar to your taste 212. To Pickle Artichoaks Take your Artichoaks before they are overgrown or too full of strings and when they are pared round that nothing is left but the bottom boyl them till they be indifferent tender but not full boyled take them up and let them be cold then take good stale Beer and White-wine with a great quantity of whole Pepper so put them up into a Barrel with a small quantity of Salt keep them close and they will not be sour it will serve for baked Meats and boyled Meats all the Winter 213. To make Rasberrie-Cream When you have boyled your Cream take two Ladlefuls of it being almost cold bruise the Rasberries together and season it with Sugar and Rose-water and put it into your Cream stirring it altogether and so dish it up 214. To make Snow-Cream Break the whites of six Eggs put thereto a little Rose-water beat them well together with a bunch of Feathers till they come perfectly to resemble Snow then lay on the said Snow in heaps upon other Cream that is cold which is made fit for the Table you may put under your Cream in the
Apples through a strainer and put a Pound of Sugar to every pint of juyce then boyl it till it will Candy then take out the pulp of the Orange and cut the peel into long slices very thin put in your peel again adding to it the juyce of two or 3 Lemons and boyl it up to a Candy 257. To make a Paste of Apricots Let your Apricots be very ripe and then pare them then put them into a skillet and set them over the Fire without water stir them very well with a skimmer and let them be over the Fire till they be very dry then take some Sugar and boyl it into a Conserve and mix an equal quantity of each together and so make it into Paste 258. To Pickle Artichoak-Bottoms Take the best bottoms of Artichoaks and parboyl them and when they are cold and well drained from the water and dryed in a cloath take away all the moisture then put them into pots and pour your brine upon them which must be as strong as you can make it which is done by putting in so much Salt to it as will receive no more so that the Salt sinks whole to the bottom cover over your Artichoaks with this water and pour upon it some sweet Butter melted to the thickness of two fingers that no Air may come in when the butter is cold set up your Pot in a warm place covered close from Vermine Before you put the bottoms in a pot you should pull off all the leaves and choak as they are served at Table The best time to do this is in Autumn when your plants produce those which are Young and tender for these you should Pickle before they come to open and Flower but not before their Heads are round when you would eat them you must lay them in water shifting the water several times then boyl them once again and so serve them again 259. To make Marmalade of Grapes Take of the fairest and ripest blew Grapes gathered in the heat of the day that their moisture be dryed up throughly spread them upon a Table or Hindle in a Room where the Air and Sun may come in let them lye so for fifteen or sixteen days that they may not both sweat and shrink if it be cloudy or cold weather you may put them into an Oven when it is only warm after which press them well with your Hands cleansing them from all the seeds and stalks putting the husks and juice to boyl in the Kettle carefully scuming and clearing it from the seeds reduce this Liquor also to a third part diminishing the fire as the Confection thickens stiring it often about with your spoon to prevent its cleaving to the vessel and to make it boyl equally then strain it through a sieve or course Cloath bruising the husks with your wooden Ladle to squeeze out the Substance and then squeesing it out in a press set it again on the fire and let it boyl once more keeping it continually stirring till you think they be sufficiently boyled then take it off and pour it into earthen Pans that it may not taste of the Kettle and being half cold put it into Gally-pots to keep let your pots stand open five or six days and then cover them with Paper that the Paper may lye upon the Conserve and when the Paper grows mouldy put on another till all the Superfluous moisture is gone out which will be in little time if your Confection was well boyled but if it were not you must boyl it again 260. To pickle Cornelians Gather the fairest and biggest Cornelians when they first begin to grow red and after they have lain a while put them up into a Pot or Barrel filling them up with Brine as for Artichoaks and put to them a little green Fennel and a few Bay-leaves to make them smell well then stop them up very close and let them stand for a Month if you find them too Salt make the Pickle weaker before you serve them to Table 261. To make Jelly of Apples Take either Pippins or John-Apples and cut them into quarters either pared or unpared boyl them in a good quantity of water till it be very strong of the Apples take out the clear Liquor and put to it a sufficient quantity of Sugar to make a Jelly with the slices of Apples boyl all together till the Apples be enough and the Liquor like a Jelly or else you may boyl the slices in Apple-Liquor without sugar and make Jelly of the other Liquor and put the slices into it when they be Jelly and it is sufficiently boyled put to it some juyce of Lemon and Amber and Musk if you will 262. To make Jelly of Gooseberries Let your Gooseberries be full ripe then strain them through a strainer and to every two pound of juice put three quarterns of Sugar boyl it before you mixt it and then boyl it again together when they are mixed try them upon a plate when it is enough it riseth off 263. To make Bragget Put two Bushels and a half of Malt to one Hogshead of water the first running makes half a Hogshead very good but not very strong the second is very weak Boyl but half a quartern of Hops put your water to the Malt the ordinary way boyl it very well and work it with very good Beer yeast Now to make Bragget take the first running of this Ale but put less Honey in it than you do for your ordinary Mead put twice or thrice as much Spice and Herbs then put it in a Vessel after its working with the Yeast hang within it a Bag of bruised Spices rather more than you boyled it with and let it hang in the Barrel all the while you draw it 264. To make Italian Marmalade Take fifteen pound of Quinces three pound of sugar and two pound of water and boyl them altogether when it is well boyled strain it by little and little through a cloath as much as you can then take the juice and put to it four pound of sugar and then boyl it try it on a plate to know when it is enough and if it come off take it presently off the Fire and put it in Boxes for your use FINIS Excellent Receipts IN Physick and Chirurgery 1. An Approved Medicine for the Stone and Gravel TAke the hard Roe of a red Herring and dry it upon a Tile in an Oven then beat it to powder and take as much as will ly upon a six-pence every Morning fasting in a Glass of Rhenish Wine 2. An excellent Drink for the Scurvy Take a pound of Garden Scurvy-Grass six handfuls of Wormwood and Elder-tops one ounce of Carraway-seeds and one ounce of Nutmegs put them all together into 6 Gallons of new Ale and let them work together and after a convenient time of working drink of it every Morning fasting 3. A Receipt for the Gout known to be very helpful Take five or 6 black snails and cut
take litharge of Silver half a pound beat it fine and searse it then boyl it with one pint of White-wine Vinegar till one third be consumed ever stirring it with a stick while it boyleth then distil it by a Philter or let it run through a Jelly-bag then keep it in a Glass-Vial and when you will use those waters take a drop of the one and a drop of the other in your hand and it will be like Milk which is called Lac Virginis wash your face or any part of your body therewith it is most precious for the same 16. To take away Sun-burn Take the juice of a Lemmon and a little bay-salt and wash your Face or hands with it and let them dry of themselves and wash them again and you shall find all the Sun-burn gone 17. To make the face very fair Boyl the flowers of Rosemary in White-Wine with the which wash your face also if you drink thereof it will make you have a sweet breath Also to make the face white make Powder of the Root of Serpentine and of Powder of Sepia and mingle them with Rosewater and let it dry and then let it be put to the same water again and dry again do this four or five times and then use to anoint the face therewith 13. To clear the Skin and make it white Take fresh Boars grease and the white of an Egg and stamp them together with a little powder of bayes and therewith anoint the Skin and it will clear the Visage and make it white 16. To take away freckles in the face Anoint your Face with Oyl of Almonds and drink Plantain water or anoint your Visage well and often with hares blood 20. To smooth the Skin Mix Capons grease with a quantity of Sugar and let it stand for a few days close covered and it will turn to a clear Oyl with which anoint your Face 21. To blanch the Face Take the pulp of Lemons and take out the Kernels and put to them a quantity of fine Sugar Distill these and keep the water to wash your Face every Night 22. For Morphew or Scurf of the Face or Skin Take of Brimstone beaten into powder two Ounces mix it with as much black Soap that stinketh and tye the same in linnen cloath and let it hang in a pint of strong Wine-Vinegar or Red-Rose-Vinegar for the space of eight or nine days and therewith wash any kind of Scurf or Morphew either in Face or Body dipping a Cloath in the Vinegar and rubbing it therewith and let it dry of it self Also drink the water of Strawberries distilled or Tincture of Strawberries it certainly killeth Morphew or scurf 23. For taking away Spots in the face after the Small-Fox Mix the juice of Lemons with a little Bay-salt and touch the Spots therewith often-times in a day for it is excellent good 24 A good Ointment for the same Take Oyl of sweet Almonds Oyl of white Lillies of either one ounce Capons grease Goats Tallow of each four drams Litharge of Gold one dram and half Roots of Briony and of Ireos of either one scruple Sugar-Candy white one dram make Powder of all those that may be brought into powder and searse them then put them all in a Mortar together beat them together and in the working put thereto Roses Bean-flower and white Lilly-water of each a good spoonful put in by little and little and so work them together till they become an Oyntment anoint your face and hands with it every Evening and in the Morning wash it away in water boyled with Barley Wheaten-bran and with the seed of Mallows 25. To take away the holes or Pits in the Face by reason of the Small-Pox For helping of this Accident I have tryed many things and the best means I have found is to wash the Face one day with the distilled water of strong Vinegar and the next day with the water wherein Bran and Mallows have been boyled and continue this twenty days or a Month together 26. For the Redness of the Hands or Face after the small-Pox Take Barley Beans Lupines of each one handful bruise them all in a Mortar grosly and boyl them in three pints of water till it grow thick like a Jelly then strain it and anoint the Face and hands 3 or 4 times a day for three or four days together and then wet the Face and hands as often with this water following 27. Another Take Vine-leaves two handfuls Bean-flower dragon Wild Tansie of either one handful Camphire three drams two Calves Feet the pulp of three Lemons a pint of raw Cream shred the Herbs small as also the Lemons and break and cut the Calves Feet small then mix them together and distil it in a Glass still and use it Also the water of May-dew is excellent good for any high Colour or redness in the Face 28. For Pimples in the Face Wash your Face with warm water when you go to bed and let it dry in then take the white of an Egg and put it into a Saucer and set it upon a Chafing-dish of Coals and put it into a piece of Allom beat it together with a spoon till it become thick then make a round Ball and therewith anoint the Face where the Pimples are 29. For Heat and swelling in the Face Boyl the leaves or blossoms of rosemary either in White-wine or fair water and use to wash thy hands and face therewith and it will preserve thee from all such inconveniences and also make both thy face and hands very smooth 30. For a Red Face Take Brimstone that is whole and cinamon of either of them an even proportion by weight beat them into small powder and searse it through a fine cloath upon a sheet of white paper to the quantity of an ounce or more and so by even proportions in weight mingle them together in clean clarified Capons grease and temper them well together till they be well mollified and put to it a little Camphire to the quantity of a Bean and so put the whole Confection in a Glass and use it 31. To take away Pimples Take Wheat-flower mingled with Honey and Vinegar and lay it upon them 32. An Excellent Ointment for an inflamed Face Take an Ounce of the Oyl of Bayes and an Ounce of Quick-Silver and put them in a bladder together with a spoonful of fasting spittle and then rub them well together that none of the Quick-silver be seen take of this Ointment when it is made and anoint the face therewith and it will heal it well and fair Proved true 33. For a rich Face Take three yolks of Eggs raw as much in quantity of fresh butter or Capons grease without salt camphire two penny-worth Red-Rose-water half a pint two Grains of Civet and boyl all these together in a Dish then strain them through a clean Cloath and set it to cool and take the uppermost and use it 34. To make the Skin white and clear Boyl
least so much as will serve to Dish them Garnish them with Bacon and Onions if you please 39. To make a Venison-Pasty When you have powdered your Haunch of Venison or the sides of it by taking away all the bones and sinews and the skin or fat season it with Pepper and Salt only beat it with your Rolling-pin and proportion it for the Pasty by taking away from one part and adding to another your paste being made with a peck of fine Flower and about three pound of butter and twelve Eggs work it up with cold water into a stiff paste as you can drive it forth for your Pasty let it be as thick as a Mans Thumb roul it up upon a rouling-pin and put under it a couple of sheets of Cap-Paper well flowered then your white being already minced and beaten with water proportion it upon the pasty to the breadth and length of the Venison then lay your Venison in the said white wash it round with your Feather and put on a border season your Venison on the top and turn over your other leaf of paste so close up your Pasty then drive out another border for garnishing the sides up to the top of the pasty so close it together by the rolling-pin by rolling it up and down by the sides and ends and when you have flourish'd your garnishing and edg'd your pasty vent it at the top set it in the Oven and let it have 4 or 5 hours baking at the least and then draw it 49. To make a Damson-tart Take Damsons and seethe them in Wine and strain them with a little Cream then boyl your stuff over the fire till it be thick and put thereto sugar cinamon and ginger but set it not in the Oven after but let your paste be baked before 41. To roast a Rabbet with Oysters Wash your Rabbet and dry it well then take half a pint of Oysters wash them and wipe them clean one by one and put them into the Rabbets belly a couple of Onions shred whole Pepper large Mace two or three spriggs of Thyme sow up the belly and for the sauce as usual the liver and parsly and a hard Egg shred them together and beat some butter thick put into the dish and serve it 42. To stew Collops of Beef Take of the buttock of beef thin slices cross the grain of the meat then hack them and fry them in sweet butter and being fryed fine and brown put them in a pipkin with some strong broth a little Claret-wine and some Nutmeg stew it very tender and half an hour before you dish it put to it some good Gravy Elder-vinegar and a Clove or 2 when you serve it put some juice of Orange and three or four slices on it stew down the Gravy somewhat thick and put unto it when you dish it some beaten butter 43. To make a Beef-pasty like red Deer Take fresh Beef of the finest without sinews or suet and mince it as small as you can and season it with Salt and Pepper and put in two spoonfuls of Malmsey then take Lard and cut it into small pieces and lay a layer of Lard and a layer of Beef and lay a shin of Beef upon it like Venison and so close it up 44. To bake a Hare Take the best of the Hare minced and seasoned with Pepper Salt and Mace then make a proportion of the head or shoulders as you make for an Hare-pasty and lay in a layer of Flesh and a layer of Lard and butter aloft and beneath and make a Gallentine for it in a Saucer 45. To boyl a Salmon Take as much water as will cover it then take Rosemary Thyme and Winter-Savoury and Salt boyl all these very well and then put in some Wine-Vinegar and when your Salmon is boyled let him remain in the same water always until you have occasion to eat of it 46. To make an Oyster-pye First dry your Oysters and then put them into your Coffin with some butter and whole large Mace and so bake it then take off the Lid and fill it up with more butter putting some of the Liquor of the Oysters also thereunto then season it well with Sugar and serve it hot to the Table at the first Course 47. To butter Eggs upon toasts Take twenty Eggs beat them in a dish with some Salt and put butter to them then have two large Rolls or fine Manchets cut them in Toasts and toast them against the fire with a pound of fine sweet butter being finely butter'd in a fair clean Dish put the Eggs on the Toasts and Garnish your Dish with Pepper and Salt otherwise half boyl them in the shells then butter them and serve them on Toasts or Toasts about them 48. To make a Fricacie of Chickens Scald three or four Chickens and flea off the Skin and Feathers together put them in a little water take half a pint of White-wine and two or three whole Onions some large Mace and Nutmeg tyed up in a cloath a bundle of sweet herbs and a little Salt and put them all in a Pipkin close covered let them simper a quarter of an hour then take six yolks of Eggs half a pound of sweet butter four Anchovies dissolved in a little broath shred your boyled Spice small take a quarter of a pound of Capers and shred them very small put the Anchovies dissolved into the Eggs and Butter and Capers and so stir it altogether over a Chafing-dish of coals till it begin to thicken then take the Chickens out of the broth and put lear upon them serve them with sippets and Lemon sliced 49. To make an Eel-pye with Oysters Wash your Eels and gut them and dry them well in a cloath to four good Eels allow a pint of Oysters well washed season them with Pepper Salt and Nutmeg and large Mace put half a pound of butter into the Pye and half a Lemon sliced so bake it when it is drawn take the Yolks of two Eggs a couple of Anchovies dissolved in a little White-wine with a quarter of a pound of fresh butter melt it and mix it altogether and make a lear of it and put it into the pye 50. To make Puff-paste Break two Eggs in three pints of Flower make it with cold water then roul it out pretty thick and square then take so much butter as paste and divide your butter in five pieces that you may lay it on at five several times roul your paste very broad and break one part of the same butter in little pieces all over your paste then throw a handful of Flower slightly on then fold up your paste and beat it with a Rolling-pin so roul it out again thus do several times and then make it up 51. To make Barley-broth Put your Barley into fair water give it three qualms over the fire separate the waters and put it into a Cullender boyl it in a fourth water with a blade of Mace and a
and season it with Pepper Nutmeg and salt with some whole large Mace and so lay it in your prepared Coffin with good store of Raisins of the Sun and Currans and fill it up with sweet butter then close it and set it in the Oven and when bak'd serve it hot 91. To make a fry'd Pudding Take grated bread Currans Cloves and Mace with Beef suet and sugar and one yolk of an Egg beaten mix all well together and make them into flat bowls then fry them in Beef-suet and Garnish your dish with Sugar serve them always at the first Course 92. To bake a breast of Veal First parboyl it and take out the long bones and so lay it in a Dish in Vinegar two or three hours then take it out and season it with Pepper and salt and so lay it into a thin fine paste with good store of fine sweet herbs finely chopt 〈◊〉 good store of Butter or Marrow then bake it 〈◊〉 put in some juice of Oranges and serve it hot 93. To make a Paste for all manner of Tarts Take very sweet butter and put into fair water and make it boyl on the fire then take the finest flower you can get and mix them well together till it come to a paste and so raise it but if you doubt that it will not be stiff enough then you may mix some yolks of Eggs with it as you temper all your stuff together 24. To make a baked Pudding Grate a penny-loaf and put thereto more suet then bread minc'd small with some Nutmeg and Sugar and two yolks of Eggs tempering it only with rose-Rose-water Then Butter a little pewter Dish in the bottom and put your stuff after it is well tempered thereinto then bake it when 't is baked stir it up from the bottom of the Dish and so turn the underside uppermost then strew some Sugar upon it and upon the brims of the Dish and serve it first to the Table 95. To boyl Sparrows Larks or other small Birds Take a Ladle full of strong Mutton-broath a little whole Mace and a handful of Parsley put in a little Winter-savoury season it with Verjuice Sugar and a little Pepper thicken it with a spoonful of Cream and the yolk of an egg 96. To boyl a Capon with Asparagus Boyl your Capon or Chicken in fair water and some salt then put in their bellies a little Mace chopped parsley and sweet butter being boyled serve them on sippets and put a little of the broth on them Then have a bundle or two of Asparagus boyled put in beaten butter and serve it on your Capon or Chicken 97. To boyl a Chicken or Capon in white Broth. First boyl the Capon in water and salt then 3 pints of strong broth and a quart of White-wine and stew it in a pipkin with a quarter of a pound of Dates half a pound of fine Sugar four or five blades of large Mace the Marrow of three Marrow-bones a handful of white Endive stew these in a pipkin very leasurely that it may but only simper then being finely stewed and the broth well tasted strain the yolks of ten-Eggs with some of the broth before you dish up the Capons or Chickens put the Eggs into the broth and keep it stirring that it may not curdle give it a Walm and set it from the fire the Fowls being dish'd up put on the broth and Garnish the Meat with Dates Marrow large Mace Endive preserved Barberries Oranges boyled Skirrets Pomegranats and Kernels Make a Lear of Almond-paste and Grape verjuice 98. To boyl a Capon with Sage and Parsley First boyl it in water and Salt then boyl some Parsly Sage two or three Eggs hard and chop them then have a few thin slices of fine Manchet and stew all together but break not the slices of bread stew them with some of the broath wherein the Capon boyls some large Mace Butter a little White-wine or vinegar with a few Barberries or Grapes dish up the Chickens on the sauce and run them over with sweet Butter and Lemon cut like Dice the peel being cut like small Lard and boyl a little peel with the Chickens 99. To fry Rabbits with sweet Sauce Cut your Rabbet in pieces wash it and dry it well in a Cloath take some fresh butter and fry the Rabbet in it when your Rabbet is little more then half fryed take some slices shred very small a quarter of a pint of Cream the yolks of a couple of eggs some grated Nutmeg and salt when the Rabbet is enough put them into the pan and stir them altogether take a little vinegar fresh butter and sugar melt it together and so serve it with sippets the dish garnished with Flowers c. 100. To make a French Pottage called Skink Take a leg of Beef and chop it into three pieces then boyl it in a pot with three pottles of Spring-water a few Cloves Mace and whole pepper after the pot is scumm'd put in a bundle of sweet Marjoram Rosemary Thyme Winter-savoury Sage and Parsley bound up hard some Salt and two or three great Onions whole then about an hour before dinner put in three Marrow-bones and thicken it with some strained Oatmeal or manchet sliced and steeped with some Gravy strong broth or some of the pottage then a little before you dish up the Skink put into it a little fine powder of Saffron and give it a walm or two Dish it on large slices of French Bread and Dish the marrow-bones on them in a fine clean large dish then have two or three manchets cut into Toasts and being finely Toasted lay on the Knuckle of Beef in the middle of the Dish the Marrow bones round about it and the Toasts round about the dish brim serve it hot 101. To make Gooseberry Cream First boyl or you may preserve your Gooseberries then having a clear cream boyled up and seasoned with old Cinamon Nutmeg Mace Sugar Rose water and Eggs dish it up and when it is cold take up the Gooseberries with a pin and stick them on in rounds as thick as they can lye upon the said cream Garnishing your dish with them and strew them over with the finest Sugar and serve them up 102. To make a Quaking Pudding Take a quart of sweet Cream and near half a pound of Almonds blanched and finely beaten then strain them and boyl it with large mace and season it with Rose-water and Sugar then take ten Eggs and five of their whites well beaten with small Cinamon and two or three spoonfuls of flower mix all well together and make it of the thickness Double Borderd Custard Vmble Pie Sturgen Py Custord Carp Pie Custord Oister Pie Orangado py Goosbery Tart Custord Lumber py Chicken py Minced py Tongue py Lumber py Minced py Minced py Custord Presarud Tart Custord of Butter then wet a Cloath and rub it with Flower tying your Pudding round therein and boyl it in Beef-broth two hours
take it up and put a little White-wine Sugar and sliced Nutmeg into a Pewter-dish and put your pudding into it then scrape some Sugar on the brims and serve it 103. To make Clouted Cream Take new Milk and set it on the fire from Morning till Evening but let it not boyl And this is called my Lady Youngs Clouted Cream 104. To Souce a young Pig Scald a young Pig boyl it in fair water and white-wine put thereto some Bay-leaves whole Ginger and Nutmegs quartered and a few whole Cloves boyl it throughly and let it lye in the same broth in an Earthen pot 105. To make Polonian Sausages Take the Fillets of a Hog chop them very small with a handful of red Sage season it hot with Ginger and Pepper then put it into a great Sheeps gut let it lye three nights in Brine then boyl it and hang it up in a Chimney where Fire is usually kept These Sausages will keep a whole Year and are good for Sallets or to garnish boyl'd Meats or to relish a Glass of Wine 106. To keep Salmon fresh a whole Month. First boyl your Salmon as usually then put it into an earthen pot and cover it in good Whitewine Vinegar putting thereto a branch of Rosemary and keep it very close covered and so you may keep it that it will retain its perfect taste and delicacy for a Month or more 107. To make tender and delicate brawn Put a Collar of Brawn in a Kettle of water and set it into an Oven as for Houshold-bread cover it close and let it stand as long as you would do bread and it will be very excellent Brawn 108. To keep powdered Beef after it is boyled sweet five or six Weeks When your Beef hath been powdered about a fortnight then boyl it well and dry it with a cloath and wrap it in dry cloaths and put it into some pot or Vessel and keep it close from the air and it will keep sound two or three Months 109. To dress Neats-tongues and Vdders When they are boyled enough in Beef-broath and scumm'd you must have your Turneps ready boyled cut in pieces and soak'd in butter or else Colliflowers and Carrots or all of them then put the Turneps all over the bottom of a large Dish then slice out the Tongues and lay the sides one against another slice the Udders and lay them between opposite to one another Garnish the Colliflowers all over them and the Carrots up and down between the Colliflowers with Barberries and Parsly on the brim of the dish 110. To make Pannado Take a quart of Running-water and put it on the Fire in a skillet then cut a little Roul of bread in slices about the bigness of a groat and as thin as Wafers lay it on a dish on a few Coals then put it into the water with two handfuls of Currans pick'd and wash'd a little large Mace when it is enough season it with Sugar and Rose-water 111. To make Liver Puddings Take the Guts of a young Hog wash them very clean and lay them two or three dayes in water take the Liver of the same Hog and boyl it till it will grate then grate it very small and fine take to the weight of the Liver almost the weight of Beef-suet season it with Salt Cloves Mace and Nutmeg finely beaten a penny loaf grated a pound of the best white Sugar two pound of good Currans a pint of good Cream a quarter of a pint of Rose-water three Eggs mix all together to such a thickness that you may fill the Guts then prick them and put them into boyling water and keep an even Fire for half a quarter of an hour then take them up and lay them upon straw you must have a care not to tye them too hard nor too slack lest they break in boyling 112. To make a rare Citron-Pudding Take a penny loaf and grate it a pint and half of Cream half a dozen of Eggs one Nutmeg sliced a little salt an Ounce of Candyed Citron sliced small a little Candied Orange-peel sliced three Ounces of Sugar put these into a wooden dish well flowered and cover it with a Cloath and when the water boyleth put it in boyl it well and serve it up with Rose-water and Sugar and stick it with Wafers or blanched Almonds 113. To bake a Gammon of Bacon Water it fresh enough and seeth it as tender as you may to handle it then pull off the skin and stuff it with Parsley Penny-royal Thyme Marjoram Marygolds Camomile and Sage chop them small and season them with Salt and Pepper Cloves small Raisins yolks of Eggs hard roasted then stuff your Bacon and cut of the lean of the Bacon and mince it small and take a handful of your stuffing and mingle it with three or four yolks of raw Eggs and then put it upon the gammon then close on the skin again and close it in past 114. To boyl Woodcocks or Snites Boyl them either in strong broath or in water and salt and being boyled take out the Guts and chop them small with the Liver put to it some Crumbs of grated White-bread a little Cock-broth and some large Mace stew them together with some Gravy then dissolve the Yolks of two Eggs in some Wine-Vinegar and a little grated Nutmeg and when you are ready to dish it put in the Eggs and stir it among the Sauce with a little butter dish them on sippets and run the Sauce over them with some beaten butter and capers a Lemon minced small Barberries or whole pickled Grapes 115. To make a made dish of Apples Put on your Skillet of water with some Currans a boyling then pare about a dozen of Pippins and cut them from the core into the said water when they are boyled tender pour them into a Cullender when the water is drained from them put them into a Dish and season them but stay till they are cold left it melt your Sugar with Sugar Rose-water Cinamon and Caraway-seeds then roul out two sheets of paste put one into the dish bottom and all over the brims then lay the Apples in the bottom round and high wet it round and cover it with the other sheet close it and carve it about the brims of the dish as you please prick it and bake it scrape Sugar upon it and serve it up 116. To make a Fool. Set two quarts of Cream over the Fire let it boyl then take the Yolks of twelve Eggs and beat them very well with three or four spoonfuls of cold Cream and then strain the Eggs in the Skillet of hot cream stirring it all the time to keep it from burning then set it on the fire and let it boyl a little while but keep it still stirring for fear of burning then take it off and let it stand and cool then take two or three spoonfuls of Sack and put it in the Dish with four or five sippets set the dish and Sippets a
drying and when they be dry that they hang to the dish sweeten the Cream and pour it into the dish softly because the sippets shall not rise up this will make three dishes When it is cold it is fit to be eaten 117. To boyl Flounders or Jacks the best way Take a pint of White-wine the Tops of young Thyme and Rosemary a little whole Mace a little whole pepper seasoned with Verjuice Salt and a piece of sweet butter and so serve it you may do fish in the same Liquor three or four times 118. To boyl a Haunch of Venison First stuff your Venison with a handful of sweet Herbs and parsley minced with a little Beef suet and yolks of Eggs boyled hard season your stuffing with pepper nutmeg ginger and Salt put your Haunch of Venison a boyling being powdered before then boyl up three or four Colliflowers in strong broth and a little Milk when they are boyled put them forth into a pipkin add to them drawn butter and keep them warm by the Fire then boyl up two or three handfuls of Spinage in the same Liquor when it is boyl'd up pour out part of the broth and put in a little Vinegar and a Ladleful of sweet butter and a grated Nutmeg your dish being ready with sippets in the bottom put on the Spinage round toward your Dish side then take up the Venison being boyled and put it into the middle of your dish and put in your Colliflowers all over it pour on your sweet butter over your Colliflowers and garnish it with Barberries and the brims of the Dish with green Parsley minced Cabbage is as good done in the same manner as Colliflowers 119. To make an Eel-Pye Wash flea and cut your Eels in pieces put to them a handful of sweet Herbs parsly minced with an onion season them with Pepper Salt Cloves Mace and Nutmeg and having your Coffin made of good paste put them in and strew over them two handfuls of Currans and a Lemon cut in slices then put on butter and close the pye when it is baked put in at the Funnel a little sweet butter White-wine and Vinegar beaten up with a couple of yolks of Eggs. 120. To bake Steaks the French way Season the Steaks with Pepper Nutmeg and Salt lightly and set them by then take a piece of the leanest of the Leg of Mutton and mince it small with some Beef-suet and a few sweet Herbs as Tops of Thyme and Penny-royal grated bread yolks of Eggs sweet Cream Raisins of the Sun c. Work all these together and work it into little balls or puddings put them in a deep round Pye on the steaks then put to them some butter and sprinkle it with Verjuice close it up and bake it when it is enough cut it up and liquor it with the juice of two or three Oranges or Lemons 121. To make a Warden or Pear-pye Bake your Wardens or Pears in an Oven with a little water and a good quantity of Sugar let your pot be covered with a piece of dough let them not be fully baked by a quarter of an hour when they are cold make a high Coffin and put them in whole adding to them some Cloves whole Cinamon Sugar with some of the Liquor in the pot so bake it 122. To stew a Trout Take a large Trout fair trim'd and wash it put it into a deep Pewter Dish then take half a pint of sweet Wine with a lump of butter and a little whole Mace Parsley Savoury and Thime mince them all small and put them into the belly of the Trout and so let it stew a quarter of an hour then mince the yolk of an hard Egg and stew it on the Trout lay the Herbs about it scrape on Sugar and serve it up 123. To make Sauce for Pidgeons Melt some Vinegar and Butter together and roast some Parsley in the belly of the Fowl or else Vine-leaves and mix it well together and pour it on 124. A general Sauce for Wild-fowl The most general Sauce for Wild Fowl roasted as Ducks Mallard Widgeon Teal Snipe Sheldrake Plovers Puets and the like is only Mustard and Vinegar or Mustard and Verjuice mixed together or else an Onion Water and Pepper 125. To Roast a Cows Vdder Boyl your Udder very well then stick it thick all over with Cloves and when it is cold spit it and lay it to the fire and baste it very well with sweet butter and when it is sufficiently Roasted and brown and draw it in the Fire and put some vinegar and butter on a Chafing-dish of Coals and crumb in some white-bread and boyl it till it be thick then put to it good store of sugar and Cinamon and putting it into a clean dish lay the Cows Udder therein and trim the sides of the dish with sugar and so serve it 126. To make a Spinage-Tart Take of good Spinage and boyl it in White-wine till it be very soft as Pap then take it and strain it all in a pewter dish not leaving any unstâ—ained Put to it rose-water good store of sugar Cinamon and rose-water and boyl it till it be as thick as Marmalade then let it cool and afterwards fill your Coffin and adorn it and serve it it will be of a green Colour 127. To make a Tart of Rice Pick your Rice very clean and boyl it in sweet Cream till it be very soft then let it stand and cool put to it good store of Cinamon and sugar and the yolks of a couple of Eggs and some Currans stir and beat all well together Then having made a Coffin as for other Tarts put your Rice therein and spread it all over the coffin and break many small bits of sweet butter upon it all over and scrape some Sugar over it then cover the Tart and bake it and serve it as other Tarts 128. To make a Codling-Tart Take green Apples from the Tree and coddle them in scalding water without breaking then peel the thin skin from them and so divide them into halves and cut out the cores and so lay them into the coffin and do as in a Pippin-Tart and before you cover it when the Sugar is cast in sprinkle good store of Rose-water on it then close it and do as in the Pippin-Tarts 129. To make Pippin-tart Take of the fairest Pippins and pare them and then divide them just in halves and take out the cores clean then roul the coffin flat and raise of a small verg of an inch or more high lay the Pippins with the Hollow side downward close one to another then put in a few Cloves a stick of Cinamon broken and a little piece of butter cover all clean over with sugar and so cover the coffin and bake it as other Tarts when it is baked boyl some Butter and Rose-water together and anoint the Lid all over with it then scrape or stew on it good store of Sugar and so set it in the
Oven again and then serve it up 130. To make a Cherry-tart Take the fairest Cherries you can get and pick them clean from Leaves and stalks then spread out your coffin as for your Pippin-tart and cover the bottom with Sugar then cover the Sugar all over with Cherries then cover these Cherries with Sugar some sticks of Cinamon and a few Cloves then lay in more Cherries Sugar Cinamon and Cloves till the coffin be filled up then cover it and bake it in all points as the Codling and Pippin Tarts and so serve it In the same manner you may make Tarts of Gooseberries Strawberries Rasberries Bilberries or any other Berry whatsoever 131. To make a Mince-Pye Take a Leg of Mutton or a neats-Tongue and parboyl it well the Mutton being cut from the bone then put to it three pound of the best Mutton-Suet shred very small then spread it abroad and season it with Salt Cloves and Mace then put in good store of Currans great Raisins and Pruans clean washed and picked a few Dates sliced and some Orange-peels sliced then being all well mixt together put it into a Coffin or many coffins and so bake them and when they are served up open the Lids and strew store of Sugar on the Top of the Meat and upon the Lid. 132. To make a Calves-Foot-Pye Boyl your Calves-Feet very well and then pick all the meat from the bones when it is cold shred it as small as you can and season it with Cloves and mace and put in good store of Currans Raisins and Pruans then put it into the coffin with good store of sweet butter then break in whole sticks of Cinamon and a Nutmeg sliced and season it with Salt then close up the coffin and only leave a vent-hole put in some Liquor made of Verjuice Sugar Cinamon and butter boyled together and so serve it 133. To make a Tansie Take a certain number of Eggs according to the bigness of your Frying-pan and break them into a dish taking away the white of every third Egg then with a spoon take away the little white Chicken-knots that stick upon the yolks then with a little cream beat them very well together then take of green Wheat blades Violet leaves Strawberry leaves Spinage and Succory of each a like quantity and a few Walnut-Tree-buds chop and beat all these very well and then strain out the juice mix it then with a little more cream put to it the Eggs and stir all well together then put in a few crumbs of fine grated bread Cinamon Nutmeg and Salt then put some sweet butter into a Frying-pan and as soon as it is melted put in the Tansey and fry it brown without burning and with a dish turn it in the pan as occasion shall serve strew good store of Sugar on it and serve it up 134. To stew a Pike After your Pike is drest and opened in the back and laid flat as if it were to Fry then lay it in a large Dish put to it White-wine to cover it set it on the coals and let it boyl gently if scum arise take it off then put to it Currans Sugar Cinamon Barberries as many Pruans as will garnish the Dish then cover it close with another Dish and let it stew till the Fruit be soft and the Pike enough then put to it a good piece of sweet butter with your Scummer take up the fish and lay it in a dish with sippets then take a couple of Yolks of Eggs only and beat them together well with a spoonful of cream and as soon as the Pike is taken out put it into the broath and stir it exceedingly to keep it from curdling then pour the broath upon the Pike and trim the sides of the Dish with sugar pruans and barberries with slices of Oranges and Lemons and so serve it up 135. To Roast Venison If you will Roast any Venison after you have washed it and cleansed all the blood from it you must stick it with cloves all over on the out-side and if it be lean lard it either with Mutton or Pork-lard but Mutton is best then spit it and Roast it by a soaking Fire then take Vinegar crums of Bread and some of the Gravy that comes from the Venison and boyl them well in a Dish then season it with Sugar Cinamon Ginger and Salt and serve the Venison upon the sauce when it is Roasted enough 136. To Roast a piece of fresh Sturgeon Stop your Sturgeon with Cloves then spit it and let it Roast very leasurely basting it continually which will take away the hardness when it is enough serve it upon the Venison sauce with salt only thrown upon it 137. To boyl a Gurnet or Roach First draw your Fish and then either split it or Joynt it open in the back and truss it round then wash it clean and boyl it in water and Salt with a Bunch of sweet herbs then take it up into a large Dish and pour into it Verjuice Nutmeg Butter and Pepper after it hath stewed a little thicken it with the Yolks of Eggs then remove it hot into another dish and garnish it with slices of Oranges and Lemons Barberries Pruans and Sugar and so serve it up 138. To make a Carp Pye After you have drawn and wash'd and scalded a fair large Carp season it with pepper salt and nutmeg and then put it into a coffin with good store of sweet Butter and then cast on Raisins of the Sun the juice of Lemons and some slices of orange-peels and then sprinkling on a little vinegar close it up and bake it 139. To make a Chicken-pye After you have truss'd your Chickens then break their Legs and Breast-bones and raise your crust of the best Paste lay them in a coffin close together with their Bodies full of Butter then lay upon them and underneath them currans great Raisins Pruans Cinamon Sugar whole Mace and Sugar whole Mace and Salt then cover all with good store of butter and so bake it then pour into it white-wine rose-water sugar Cinamon and vinegar mixt together with the Yolks of two or 3 Eggs beaten amongst it and so serve it 140. To make almond-Almond-water Take blanched Almonds beaten in a Mortar very small putting in now and then one spoonful of cream to keep them from oyling then boyl as much cream as you please with your beaten Almonds together with a blade of Mace and season it with Sugar then strain it and stir it till it be almost cold and then let it stand till you serve it and then garnish your dish with fine sugar scraped thereon 141. To make an Almond-Pudding Take two pound of blanched Almonds and beat them small put thereto some Rose-water and Amber-greece often thereinto as you beat them then season it with Nutmeg and sugar and mix them with grated bread beef-suet and two Eggs and so put it into a dish tying a cloath round about and so boyl it 142. To
make Water-gruel Take a pottle of water a handful of great Oatmeal pickt and beat in a Mortar put it in boyling when it is half enough put to it two handfuls of currans washed a Faggot or two of sweet Herbs four or five blades of large Mace and a little sliced Nutmeg let a Grain of Musk be infused a while in it when it is enough season it with sugar and rose-water and put to it a little drawn butter 143. To stew Sausages Boyl them a little in fair water and salt and for sauce boyl some currans alone when they be almost tender pour out the water from them and put to them a little White-wine Butter and Sugar and so serve it 144. To make a rare Fricacie Take young Rabbits young chickens or a rack of Lamb being cut one Rib from another and parboyl either of these well in a Frying-pan with a little water and salt then pour the water and salt from it and fry it with sweet butter and make sauce with three yolks of Eggs beaten well with six spoonfuls of Verjuice and a little shred Parsley wi h some sliced Nutmeg and scalded gooseberries when it is fryed pour in the Sauce all over the Meat and so let it thicken a little in the pan then lay it in a dish with the sauce and serve it 145. To make an Oatmeal pudding Take a pint of Milk and put to it a pint of large or midling Oatmeal let it stand on the Fire till it be scalding Hot then let it stand by and soak about half an hour then pick a few sweet Herbs and shred them and put in half a pound of currans and half a pound of suet and about two spoonfuls of Sugar and three or four Eggs these put into a bag and boyled do make a very good Pudding 146. To make an Almond-tart Raise an excellent good Paste with six corners an Inch deep then take some blanched Almonds very finely beaten with Rose-water take a pound of Sugar to a pound of Almonds some grated Nutmeg a little Cream with strain'd Spinage as much as will colour the Almonds green so bake it with a gentle heat in an Oven not shutting the door draw it and stick it with a Candied Orange Citron and put in red and white Muskadine 147. To boyl Pigeons with Rice Boyl your Pigeons in Mutton-broth putting sweet herbs in their bellies then take a little Rice and boyl it in Cream with a little whole Mace season it with sugar lay it thick on their Breasts wringing also the juice of a Lemon upon them and so serve them 148. To barrel up Oysters Open your Oysters take the Liquor from them and mix it with a reasonable quantity of the best White-wine Vinegar with a little Salt and Pepper then put the oysters into a small Barrel and fill them up with this Pickle and this will keep them six months sweet and good and with their natural taste 149. To make a Cowslip-tart Take the blossoms of a Gallon of Cowslips mince them exceeding small and beat them in a Mortar put to them a handful or two of grated Naple-Bisket and about a pint and a half of Cream boyl them a little on the Fire then take them off and beat in 8 Eggs with a little Cream if it do not thicken put it on the fire till it doth gently but take heed it curdles not season it with Sugar Rosewater and a little Salt Bake it in a dish or little open tarts it is best to let your Cream be cold before you stir in the Eggs. 150. To bake a Calves head to be eaten cold You must half boyl a fair Calves head then take out all the bones on both sides and season it with the aforesaid seasoning and Lard it with Bacon and a little Lemon-peel then having a coffin large enough not very high nor very thick but make it four square lay on some sheets of Lard on the top and butter when it is bak'd and cold fill it with clarified butter 151. To make Pear-puddings Take a cold capon or half roasted which is much better then take suet shred very small the Meat and Suet together with half as much grated bread two spoonfuls of flower Nutmegs Cloves and mace sugar as much as you please half a pound of currans the yolks of two Eggs and the white of one and as much Cream as will make it up into a stiff Paste Then make it up in Fashion of a Pear a stick of cinamon for the stalk and the head of a clove 152. To make a Hotch-pot Take a piece of Brisket of Beef a piece of Mutton a knuckle of Veal a good Cullender of Pot-herbs half minced carrots onions and cabbage a little broken boyl all these together until they be very thick 153. To make a Tart of Medlers Take Medlars that are rotten then scrape them and set him upon a Chafing-dish of Coals season them with the Yolks of Eggs sugar cinamon and ginger let it boyl well and lay it on paste scrape on sugar and serve it 154. To make a Lemon-Candle Take a pint of white-wine and a pint of water and let it boyl put to it half a Manchet cut as thin and small as you can put it in with some large Mace then beat the yolks of two eggs to thicken it then squeeze in the juice of half a dozen of Lemons and season it with Sugar and Rose-water 155. To make an Italian Pudding Take fine Manchet and cut it in small pieces like Dice then put to it half a pound of Beef-suet minced small Raisins of the Sun Cloves Mace Dates minced Sugar Marrow Rose-water Eggs and Cream mingle all these together put them in a butter'd dish in less than an hour it will be well baked when it is enough scrape on Sugar and serve it up 156. To make a Rare Pudding to be baked or boyled Beat a pound of Almonds as small as possibly put to them some Rose-water and Cream as oft as you beat them then take one pound of Beef-Suet finely minced with five yolks of Eggs and put two or three whites make it as thin as Batter for Fritters mixing it with sweet thick cream seasoning it with beaten Mace Sugar and Salt then set it into the Oven in a Pewter dish and when you draw it forth strew some Sugar on the top of your Pudding and Garnish your dish with Sugar and serve it always first to the Table 157. To make a Gooseberry Custard When you have cut off the sticks and Eyes of your Gooseberries and wash'd them then boyl them in water till they will break in a spoon then strain them and beat half a dozen Eggs and stir them together upon a Chafing-dish of coals with some Rosewater then sweeten it very well with sugar and always serve it cold 158. To make a Fricacie of Rabbits Cut your Rabbits in small pieces and mince a handful of Thyme and Parsley together and season