horne or Iuorie and red Pympernell and bruise them well together then put it into a linnen cloath and lay it to the teeth it will fasten them For any venom in the eare Take the iuyce of Louage and drop it into the eare and it will cure any venome and kill any worme earewigge or other vermine For a stinking breath which commeth from the stomacke Take two ounces of comine and beate in a morter to fine pouder then boile it in wine from a pottell to a quart then drinke therof morning and euening as hot as you can suffer it or otherwise take an ounce of wild time and being cleane washed cut it small and then pouder it then put to it halfe an ounce of peper in fine pouder and as much comyne mixe them all well together and boile them in a pottell of white wine till halfe be consumed and after meate but not before vse to drinke thereof hot also once in the afternoone and at your going to bed and it will purge the breath for stinking 〈…〉 Take red nettles and burne them to a pouder then adde as much of the pouder of pepper and mixe them well together and snuffe thereof vp into the nose and thus do diuers times a day For a canker in the nose Take old ale and hauing boyld it on the fire clens'd it adde thereto a pretty quantity of lyfe hony and as much allom then with a setrindge or such like wash the sores therewith very warme A red water for any canker Take a gallond of running water and boile it to a pottell then put to it a handfull of red sage a handfull of Cellandine a handful of Honysuckles a handful of woodbine leaues flowers then take a penniworth of graynes made into fine pouder and boile all very well together then put to it a quart of the best life hony of a yeare old and a pound of Roch allom let al boyle together till it come to a pottell then straine it and put it into a close vessell and therewith dresse and annoint the sores as occasion serues it will heale any canker or vlcer and cleanse any wound It is best to be made at Midsomer To cleare the eyes Take the flowers and rootes of Primrose cleane washt in running water then boile them in faire running water the space of an houre then put thereto a pretty quantity of white copperas and then straine all through a linnen cloath and so let it stand a while and there will an Oyle appeare vpon the water with that oyle annoynt the lids and the browes of your eies and the temples of your head and with the water wash your eyes and it is most soueraigne Another for the sight Take Fâ—fteene seeds of Gyneper and as many Gromell seeds fine branches of Fenell beate them all together then boyle them in a pint of old ale till three parts be wasted then straine it into a glasse and drop thereof three drops into each eye at night and wash your eyes euery morning for the space of fifteene daies with your owne water and it will cleare any decayed sight whatsoeuer For sore eyes Take red Snayles and seeth them in faire water and then gather the oyle that ariseth thereof and therewith annoint your eyes morning and euening For sicke eyes Take a gallond or two of the dregges of strong ale put thereto a handfull or two of Comyne and as much salt and then distill it in a Lymbecke and the water is most pretious to wash eyes with Fâ—r 〈◊〉 eyes Take Cellandine Rue Chervile Plantaine and anyse of each alike and as much fenell as of all the rest stamp them all well together then let it stand two daies and two nights then straine it very well and annoynt your eyes morning and euening therewith For the pin and webb in the eye Take an egge and rost extreame hard then take the white being very hot and lapp in it as much white copperas as a pease and then violently straine it through a fine cloath then put a good drop thereof into the eye and it is most soueraigne A poudâ—r for the pin and webb in the eye Take two drams of prepard Tussia of Sandragon one dram of Sugar a dram bray them all very well together till they be exceeding small then take of the pouder blow a little thereof into the eye and it is soueraigne A pretious water for the eyes Take of Red rose leaues of Smalladge of Maiden haire Eusaace endiue succory red fenell hill-wort and cellandine of each halfe a quarter of a pound wash them cleane and lay them in steepe in white wine a whole day then still them in an ordinary still the first water will be like gold the second like siluer and the third like balme any of these is most pretious for sore eyes and hath recouered sight lost for the space of Ten yeares hauing been vsed but foure dayes To make haire to grow Take the leaues of willow and boile them well in oyle and therwith annoint the place where you would haue any haire to grow whether vpon head or beard Another Take Treakle water and hony boyle them together and wet a cloath therein and lay it where you would haue haire to grow and it will come speedily For a pimpled or red saucy face Take nine or ten egges and rost them very hard then put away the yolkes bray the whites very small with three or foure ounces of white Copporas till it be come to perfect oyntment then with it annoint the face moring and euening for the space of a weeke and more For the rhume Take the rynde of Issop and boile it or burne it and let the fume or smoke goe into the mouth and it it will stay any rhume falling from the head For hoarsenes in the throate Take a pint of running water and three spoonefulls of hony and boile them together and skime off the filth then put thereto on ounce of small Raysons and straine it well through a cloath and so drinke it morning and euening For a dangerous cough Take Aquauitae and salt and mixe it with strong old ale and then heate it on the fire and therewith wash the soules of the feete when you goe to bed For the dry cough Take of cleane Wheate and of cleane Barly of each a like quantity and put them into a gallond and a halfe of faire water and boyle them till they burst then straine it into a cleane vessell and adde thereto a quarterne of fine Lycoras pouder and two penyworth of gumme-Arabecke then boyle it ouer againe and straine it and keepe it in a sweete vessell and drinke thereof morning and euening For the tisicke Take the best wort and let it stand till it be yellow then boyle it and after let it coole then put to it a little quantity of barme and saffron and so drinke of it euery morning and euening while it lasteth otherwise take
it vnto the broken place and it wil knit it also it shal good for the party to take Comphry roots and rost them in hot imbers as you rost Wardens and let the party eate them for they are very soueraine for the rupture especially beeing eaten in a morning fasting and by al meanes let him weare a strong trusse til he be whole Additions To the diseases of the reines bladder Take Goates clawes and burne them in a new earthen pot to pouder then put of the pouder into broth or pottage and eate it therein or otherwise take Rue Parsley and gromel and stampe them together and mixe it with wine and drinke it For he that can not hold his water Take Agnus castus and Castoreum and seeth them together in wine and drinke thereof also seeth them in vinegar and hot lap it about the priuy parts and it wil helpe For the Gonorea or sâ—eâ—ding of seed Take Malmsey and Butter and warme it and wash the reines of the backe whereupon you find paine then take oyle of mace and annoynt the backe therewith For weakenesse in the backe First wash the reines of the backe with warme white wine then annoynt al the backe with the ointment called Perstuaneto For heat in the Râ—ines For comforting and strengthning of the backe Take a leg of Beefe a handful of Fenel roots a handful of parsley roots two roots of comphry one pound of raisins of the Sunne a pound of damaske prunes and a quarter of a pound of dates put al these together and boile them very soft with sixe leaues of nâ—p sixe leaues of clary twelue leaues of bittany of the wood and a little harts tongue when they are sod very soft take them into the same broth againe with a quart of sacke and a penny-worth of large mace and of this drinke at your pleasure For the Hemeroides For the Hemeroides which is a troublesome and a sore griefe take of Dâ—ll Dogge-fennell and Pellitory of Spaine of each halfe a handfull and beaâ—e it in a morter with sheepes suet and blacke sope till it come to a salue and then lay it plasterwise to the sore and it will giue the griefe ease For the piles or Hemeroids For the piles or Hemerods take halfe a pinte of ale and a good quantity or pepper and as much allome as a walnut boyle all this together till it be as thicke as birdlime or thicker this done take the iuyce of white violets and the iuyce of housleeke and when it is almost cold put in the iuice and straine them all together and with this oyntment annoynt the sore place twice a day Otherwise for this griefe take lead and grate it small and lay it vpon the sores or else take muskles dried and beate to pouder and lay it on the sores For the falling of the fundament If a mans fundament fall downe through some cold taken or other cause let it be forthwith put vp againe then take the pounder of Towne cresses dried and strew it gently vpon the fundament and annoynt the reines of the backe with hony and then about it strew the pouder of Cummin and Calasine mixt together and ease will come thereby For the Hemeroids Take a great handfull of orpyns and bruise them betweene your hands till they be like a salue and then lay them vpon a cloth bind them fast to the fundament For the greene sicknesse To helpe the greene sicknesse take a pottle of white wine and a handfull of Rosemary a handfull of wormewood an ounce of cardus benedictus seed a dramme of Clâ—â—es all these must be put into the white wine in a iugge and couered very close and let it steepe a day and a night before the party drinke of it then let her drinke of it euery morning and two houres before supper and to take it for a fortnight and let her stirre as much as she can the more the better and as earely as she can Otherwise for this sicknesse take Isop Fennell and Peny-royall of these three one good handfull take two ounces of Currants seeth these in a pint of faire water to the halfe then straine the hearbs from the liquor and put thereto two ounces of fine sugar two spoonefulls of white wine vinegar let the party drinke euery morning foure spoonefulls thereof and walke vppon it To increase a womans milke To increase a womans milke you shall boyle in strong posset-ale good store of Colworts and cause her to drink euery meale of the same also if she vse to eate boyled Colworts with her meate it will wonderfully increase her milke also To dry vp milke To dry vp womans milke take red sage and hauing stampt it and strayned the iuyce from the same adde thereunto as much wine vinegar and stirre them well together then warming it on a flat dish ouer a few coales steepe therein a sheete of browne paper then making a hole in the midst thereof for the nipple of the breast to goe through couer all the breast ouer with the paper and remoue it as occasion shall serue but be very carefull it be laid very hot to Some are of opinion that for a woman to milke to her breasts vpon the earth will cause her milke to dry but I referre it to triall A pultus for sore breasts in women To helpe womens sore breasts when they are swelled or else inflamed Take violet leaues and cut them small and seeth them in milke or running water with wheate bran or wheate bread crummes then lay it to the sore as hot as the party can indure it For ease in child bearing If a woman haue a strong and hard labour Take foure spoonefull of another womans milke and giue it the woman to drinke in her Labour and she shal be deliuered presently Child dead in the woâ—be If a woman by mischance haue her child dead within her she shal take vitander Felwort and Penyroyall and stampe them and take of each a spoonful of the iuyce and mixe it with old wine and giue it her to drinke and she shal soone be deliuered without danger Apurâ—sle to conceiâ—e To make a woman to conceiue let her either drinke Mugwort steeped in wine or else the pouder thereof mixâ—â— with wine as shall best please her tast Additions To 〈…〉 Take the pouder of Corrall finely ground and eate it in a â—earâ— egge and it will stâ—y the flux To 〈◊〉 women â—â—owers Against the flowers Against womens Tâ—â—mes make a pessary of the iuyce of Mugwort oâ— the water that it is â—â—dden in and apply it but if it be for the fluxâ— of the fâ—owers take the iuyce of plantaine and drinke iâ—â—ed wine For the matrix Take a Fomentation made of the water wherein the Leaues and flowers of Tuâ—son is sodden to drinke vp the superflâ—tâ—es of the Matrixe it cleanseth the entrance but this hearbe would be gathered in haruest if a woman haue paine in the Matrixe set on the fire water
make a pultis to cure any ague-sore take elder leaues and seeth them in milke till they be soft then take them vp and straine them and then boyle it againe till it be thicke and so vse it to the sore as occasion shall serue For the quartaine Feuer For the Quartaine Eeuer or third day ague which is which is of all feuers the longest lasting many times dangerous consumptions blacke iaundies and such like mortall sicknesses follow it you shall take Methridate and spread it vpon a lymon slice cut of a reasonable thicknes and so as the lymon be couered with the Methridate then bind it to the pulse of the sicke mans wrist of his arme about an houre before his fit doth beginne and then let him goe to his bed made warme and with hot cloathes laid vpon him let him try if he can force himselfe to sweat which if he doe then halfe an houre after he hath sweate he shall take hot posset ale brewed with a little Methridate and drinke a good draught thereof and rest till his fit be passed ouer but if he bee hâ—â—d to sweate then with the sayd posset Ale also you shall mixe a few bruised Anny-seeds and that will bring sweate vppon him and thus you shall doe euery fit till they beginne to cease or that sweate come naturally of it owne accorde which is a true and manifest signe that the sicknesse decreaseth Of the pestilent Feuer For the pestilent Feuer which is a continuall sicknesse full of infection and mortality you shall cause the party first to bee let blood if his strength will beare it then you shall giue him coole Iulyps made of Endife or Succorie water the sirrop of Violets conserue of Barberries and the iuyce of Lymons well mixed and simboliz'd together Also you shall giue him to drink Almond milke made with the decoction of coole hearbes as violet leaues strawberry leaues french mallowes puâ—sline and such like and if the parties mouth shall through the heate of his stomacke or liuer Inflame oâ— grow sore you shall wash it with the sirrop of mulberâ—ies and that will not onely heale it but also strengthen his stomacke If as it is most common in this sicknesse the party shall grow costiue you shall giue him a suppositary made of hony boyld to the height of hardnesse which you shall know by cooling a drop thereof and so if you find it hard you shall then know that the hony is boyled sufficiently then put salt to it and so put it in water and worke it into a roule in the manner of a suppositary administer it and it most assuredly bringeth no hurt but ease to the party of what age or strength soeuer he be during his sicknesse you shall keepe him from all manner of strong drinkes or hot spices and then there is no doubt of his recouery A preserâ—atiue against the plague To preserue your body from the infection of the plague you shal take a quart of old ale after it hath risen vpon the fire and hath been scummed you shall put therinto of Aristolochia longa of Angelica of Cellandine of each halfe an handfull boile them wel therin then strain the drink through a cleane cloath dissolue therein a dramme of the best Methridate as much Iuory finely powdred and searst and sixe spoonful of Dragon water then put it vp in a closse glasse and euery morniâ—g fasting take fiue spoonful thereof and after bite and chaw in your mouth the dried root of Angelica or smel on a nose-gay made of the tasseld end of a shippe rope and they wil surely preserue you from infection Fâ—r infection of the plaguâ— But if you be infected with the plague and feele the assured signes thereof as paine in the head drought burning weaknesse of stomacke and such like Then you shal take a dram of the best Methridate and dissolue it in three or foure spooneful of dragon water and immediately drink it off and then with hot cloathes or bricks made extreame hot and layd to the soales of your feet after you haue beene wrapt in woollen cloathes compel your selfe to sweat which if you do keep yourselfe moderately therein till the sore begin to rise then to the same apply a liue Pidgeon cut in two parts or else a plaister made of the yolke of an Egge Hony hearbe of grace chopt exceeding small and wheate flower which in very shoâ—t space will not onely ripen but also breake the same without any other incision then after it hath runne a day or two you shall apply a plaister of Melilot vnto it vntil it be whoâ—e For the Pestileâ— Take Fetherfew Malâ—selon Scabious and Mugwort of each a like bruise them and mixe them with old ale and let the sicke drinke thereof sixe spooneful and it wil expel the corruption Another Take Yarâ—ow Tansie Fetherfew of each a handful and bruise them wel together then let the sicke party make water into the hearbs then straine them and giue it the sicke to drinke A preseruation â—g first the â—eâ—ce Take of Sage Rue Brieâ— leaues or Elderleaues of each an handful stampe them and straine them with a quart of white wine and put thereto a little Ginger and a good spooneful of the best Treackle and drinke thereof morning and euening How to draw a plague botch to any place you will Take Smalledge Mallowes Wormewood and Rue stamp them wel together and fry them in oyle Oliue til they be thicke plaisterwise apply it to the place where you would haue it rise and let it lye vntil it breake then to heale it vp take the iuyce of Smallage Wheateflower milke and boile them to a pultis and apply iâ— morning and euening til it be whole A Cordiall for any infection at the heart ☜ Take of Burrage Langdebeefe and Callamint of each a good handful of Hartstongue Red mâ—nt Violets and Marigolds of each halfe a handful boyle them in white wine or faire running water then adde a penny woorth of the best Saffron and as much Sugar and boyle them ouer againe wel then straine it into an earthen pot and drinke thereof morning and euening to the quantity of seauen spoonfuls Against too violâ—nt sweating Take Linseed and Lettice and bruise it wel then apply it to the stomacke and remooue it once in foure houres For the Head-ache ☜ For the Head-ach you shal take of rosewater of the iuyce of Cammomil of womans milke of strong wine venegar of each two spooneful mixe them together wel vpon a chafing-dish of coales then take of a peece of a dry rose cake and steepe it therein and as soone as it hath dâ—anke vp the lyquor and is throughly hot take a couple of sound Nutmegs grated to powder and strew them vppon the rose cake then breaking it into two parts binde it on each side vppon the temples of the head so let the party lye downe to rest and the paine wil in a short
hore-hound violet leaues and Isop of each a good handfull seeth them in water and put thereto a little Saffron Lycoras and Sugar-candy after they haue boiled a good while then straine it into an earthen vessell and let the sicke drinke thereof sixe spoonefull at a time morning and euening or lastly take the lunges of a Fox and lay it in rose-water or boyle it in rose-water then take it out and dry it in some hot place without the sunne then then beate it to pouder with Sugar-candy and eate of this pouder morning and euening For griefes in the stomacke To ease paine in the stomacke take Endiue Mints of each a like quantity and steepe them in white Wine a dayes space then straining it and adding thereunto a little Cinamon and Pepper giue it to the sicke person to drinke and if you adde thereto a little of the pouder of Horse-mint and Calamint it will comfort the stomacke exceedingly and occasion swift and good digestion For spitting of blood For spitting of blood whether it proceede of inward bruises ouerstraining or such like you shall take some pitch and a little Sperma Caeti and mixe it with old ale and drinke it and it will stay the the flux of blood but if by meanes of the bruise any outward griefe remayne then you shall take the hearbe Brockellhempe and frying it with sheepes tallow lay it hot to the grieued place and it will take away the anguish For vomiting To stay the fluxe of vomiting take Worme-wood and sowre bread toasted of each like quantity beat them well in a morter then ad to them as much of the iuyce of mints and the iuyce of Plantaine as well bring it to a thick salue then fry them all together in a fryingpan when it is hot lay it plaister wise to the mouth of the stomacke then let the party drinke a little white wine and cheruile water mixt together and then steepe sower toasted bread in very strong Vinegar wrapt it in a fine cloath and let the sicke party smell thereto and it will stay the excesse of vomiting and both comfort and strengthen the stomacke To force one to vomite If you would compell one to vomit take halfe a spoonefull of Stonecrop and mixe it with three spoonefull of white wine and giue it to the party to drinke and it will make him vomit presently but do this seldome and to strong bodyes for otherwise it is dangerous For the Iliaca passio For the Iliaca passio take of Polipody an ounce and stampe it then boyle it with prunes violets in sennell-water or Anni-seeds-water take thereof a good quantity then strayne it and let the partie euery morning and euening drinke a good draught thereof Additions to the diseases of the stomack For the stomacke If the stomacke be troubled with winde or other paine take Commine and beate it to pouder and mixe with it red wine and drinke it at night when you goe to bed diuers nights together For the Illica passio Take Brokelime roots and leaues wash them cleane and dry them in the Sunne so dry that you may make pouder thereof then take of the pouder a good quantity and the like of Treakle and put them in a cup with a pretty quantity of strong oâ—d ale and stirre them well together and drinke thereof first and last morning and euening for the space of three or foure dayes and if need doe require vse the same in the brothes you doe eate for it is very soueraigne For paine in the breast Take Hartshorne or Iuory beaten to fine pouder and as much Cynamon in pouder mixe them with Vinegar and drinke thereof to the quantity of seauen or eight spoonefuls For the Mother Take the water of Mouseare and drinke thereof the quantity of an ounce and a halfe or two ounces twice or thrice a day or otherwise take a little Nutmeg a little Cinamond a little Cloues a little Mace and a very little Ginger and the flowers of Lauender beate all vnto a fine powder and when the passion of the mother commeth take a chaffingdish of good hot coales and bend the Patient forward and cast of the pouder into the Chaffingdish so as she may receiue the smoake both in at her nose and mouth and it is a present cure Obstructions of the liuer Against obstructions in the Liuer take Aniseeds Ameos Burnet Camomile and the greater Centuary and boyle them in white wine with a little hony and drinke it euery morning and it wil cure the obstructions and cleanse the Liuer from all imperfection Against the heat of the Liuer Agaynst the heate and inflammation of the Liuer take Endiue dryed to pouder and the meale of Lupin seedes and mixe it with hony and the iuyce of Worme-wood make a cake thereof and eate it and it wil asswage the great heate and inflammation of the Liuer and take away the pimples and rednesse of the face which proceedeth from the same For the Plurisy To preuent a Plurisie a good while before it come there is no better way then to vse much the exercise of ringing or to stretch your armes vpward so as they may beare the weight of your body and so to swing your body vp and downe a good space but hauing caught a Plurisie and feeling the gripes stitches and pangs thereof you shal presently cause the party to be let blood then take the hearb Althea or Hollyhocke and boyle it with vinegar and Linseede til it be thicke plaister-wise and then spread it vpon a peece of Allom Leather and lay it to the side that is grieued and it wil helpe it A playster for a stitch To help a stitch in the side or else where take Doues dung red Rose leaues and put them into a bag and quilt it then throughly heat it vpon a Chaffingdish of coales with vinegar in a platter then lay it vnto the pained place as hot as may be suffered and when it cooleth heat it againe Heate in the Liuer For any extraordinary heate or inflammation in the Liuer take Barbaries and boyle them in clarified whay and drinke them and they wil cure it For the Consumption If you wil make a Cordial for a Consumption or any other weaknes take a quart of running water a peece of Mutton and a peece of Veale and put them with the water into a pot then take of Sorrel violet leaues Spinage Endiue Succory Sage Hissop of each a good quantity then take prunes and raisins and put them all to the broth and seeth them from a quart to a pint then straine the yolke of an egge and a little Saffron thereinto putting in Sugar whole Mace and a little white wine so seeth them a while together and let the party drinke it as warme as may be To staunch bâ—oâ—d To staunch blood take the hearb Shepheards-purse if it may be gotten distilled at the Apothecaries and drinke an ounce thereof at a time morning and
quarters the first morning as soone as you rise eate a quarter thereof the second morning eate two quarters and the third eate three quarters and the fourth morning eate a whole Nutmegge and so hauing made your stomacke and tast familiar therewith eate euery morning whilst the Collicke offendeth you a whole Nutmeg dry without any composition and fast euer an houre at least after it and you shal find a most vnspeakable profit which wil arise from the same The Wind Collicke For the winde Collick take a good handful of cleane wheat meale as it commeth from the Mil and two egs and a little wine-vinegar and a little Aquauitae and mingle them altogether cold and make a cake of it and bake it on a gridyron with a soft fire and turne it often and tend it with basting of Aquavitae with a feather then lay it somewhat higher then the paine is rather then lower For the Laske For the Laske or extreame scouring of the belly take the seeds of the Wood-rose or Bryer-rose beate it to pouded and mixe a dramme thereof with an ounce of the conserue of Sloes and eate it and it will in a short space bind and make the belly hard For the bloody fluxe For the bloody-fluxe take a quart of Red-wine and boile therein a handful of Shepheards purse til the hearb be very soft then straine it and adde thereto a quarter of an ounce of Cynamon and as much of dryed Tanners barke taken from the ouze and both beaten to fine pouder then giue the party halfe a pint thereof to drinke morning and euening it being made very warm and it will cure him To stay a laske To stay a sore Laske take Plantaine water and Cynamon finely beaten and the flowers of Pomgranats and boile them wel together then take Sugar and the yolke of an egge and make a candle of it and giue it the grieued party For the Fluxe For the Flixe take a Stags pizzel dryed and grated and giue it in any drinke either in Beere Ale or Wine and it is most soueraigne for any Flixe whatsoeuer So is the iawe bones of a Pike the teeth and all dried and beaten to pouder and so giuen the party diseased in any drinke whatsoeuer For the worst Fluxe To cure the worst bloody Flix that may be take a quart of red-wine and a spooneful of Commin-seede boile them together vntil halfe be consumed then take Knot-grasse and Shepheards purse and Plantaine and stampe them seueral and then straine them and take of the iuyce of each of them a good spoonful and put them to the wine and so seeth them againe a little then drinke it luke-warme halfe ouer-night and halfe the next morning and if iâ— fal out to be in Winter so that you cannot get the hearbs then take the water of them hearbs distil'd of each 3 spoonfuls and vse it as before For costiuents For extreame costiuenesse or binding in the body so as a man cannot auoid his excrements take Anniseedes Fennicreet â—â—nseeds and the powder of Pyonie of each halfe an ounce and boile them in a quart of white wine and drinke a good draught thereof and it wil make a man goe to the stoole orderly and at great ease For wormes For wormes in the belly either of child or man take Aloes Cikatrine as much as halfe a hazel Nut and wrap it in the pap of a roasted apple and so let the offended party swallow it in manner of a pil fasting in the morning or else mixe it with three or foure spoonful of Muskadine and so let the party drinke it and it is a present cure But if the child be either so young or the man so weake with sicknesse that you dare not administer any thing inwardly then you shal dissolue your Alces in the oyle of Sauine making it salue-like thick then plaister-wise spread it vpon Sheepes Leather and lay it vpon the nauil and mouth of the stomacke of the grieued party and it wil giue him ease so wil also vnset Leekes chopt smal and fryde with sweet butter and then in a linnen bag apply it hot to the nauil of the grieued party Additions 〈◊〉 the diseases 〈…〉 Take a quart of red wâ—ne and put to it three yolkes of egges and a peny worth of long pepper and graines and boyle it wel and drinke it as hot as can be suffered or otherwise take an ounce of the inner barke of an Oake and a peny-woorth of long Pepper and boile them in â— pint and better of new Milke and drinke it hot first and last morning and euening 〈…〉 Take an egge and make a little hole in the top and put out the white the fiâ—â—t vp againe with Aquavitae stirring the egge and Aquavitae til it be hard then let the party eate the egge and it wil cure him or otherwise take a pint of red wine and nine yolkes of egges and twenty pepper cornes smal beaten let them seeth vntil they be thicke then take it off and giue the diseased party to eate nine spoonful morning and euening 〈◊〉 â—asie 〈◊〉 Take of Rue and Beets a like quantity bruise them take the iuyce mixe it with clarified hony and boyle it in red wine and drinke it warme first and last morning and euening 〈◊〉 two 〈…〉 Take Mercury Sinkefoile and Mallowes and when you make pottage or broth with other hearbes let these hearbs before named haue most strength in the pottage and eating thereon it wil giue you two stooles and no more 〈…〉 Take two spooneful of the iuyce of Iuye Leaues and drinke it three times a day and it wil dissolue the hardnesse Against 〈…〉 Take the barkes of the rootes of the Elder tree and stampe it and mixe it with old Ale and drinke thereof a good harty draught 〈◊〉 the winde 〈◊〉 Take the crummes of white bread and steepe it in Milke with Allom and adde Sugar vnto it and eate it â— it wil open the belly For the 〈…〉 Take the kirnels of three Peach stones and bruise them seauen cornes of case pepper and of sliced ginger a greater quantity then of the pepper pound all together grosly and put it into a spoonfull of Sacke which is the best or else white wine or strong ale and drinke it off in a great spoone then fast two houres after and walke vp and downe if you can if otherwise keepe your selfe warme and beware of melancholy It may be an enemy at all times For the Rupture Take of Dasies comfrey Polpodi of the oake and Auens of each halfe a handful two roots of Osmund boile them in strong Ale and hony and drinke thereof morning noone and night and it will heale any reasonable rupture Or otherwise take of Smallage Comfrey setwell polypody that growes on the ground like fearne daisies and mores of each a like stampe them very smalâ— boyle them well in Barme vntill it be thick like a pultis and so keepe it in a close vessell
you knead it in and worke it throughly if it be not sweete enough scrape in a little more sugar and pull it all in peeces and hurle in a good quantity of Currants and so worke all together againe and bake your Cake as you see cause in a gentle warme ouen To make a Banbury Cake ☜ To make a very good Banbury Cake take foure pounds of Currants wash and pick them very cleane and drie them in a cloth then take three egges and put away one yelke and beate them and strayne them with harme putting thereto Cloues Mace Cinamon and Nutmegges then take a pint of Creame and as much mornings milke and set it on the fire till the cold be taken away then take flower and put in good store of cold butter and sugar then put in your egges baâ—me and meale and worke them all together an houre or more then saue a part of the pâ—ste the rest breake in pâ—eces and worke in your Currants which done mold your Cake of what quantity you please and then with that paste which hath not any Currants coueâ— it very thinne both vnderneath and a lost And so bake it according to the the bignesse ☞ To mâ—ke the best March-pane To make the best March pane take the best Iordan Almonds and blaunch them in warme water then put them into a stone-morter and with a wooden pestell beate them to pappe then take of the finest refined sugar well searst and with it Damaske rose-Rose-water beate it to a good stiffe paste allowing almost to euery Iordan Amlond three spoonefull of sugar then when it is brought thus to a paste lay it vpon a faire table and strowing searst sugar vnder it mould it like leauen then with a roling pin role it forth and lay it vpon wafers washt with Rose-water then pinch it about the sides and put it into what forme you please then strow searst sugar all ouer it which done wash it ouer with Rose-water and sugar mixt together for that will make the Ice then adorne it with Comfets guilding or whatsoeuer deuices you please and so set it into a hot stoue and there bake it crispie and so serue it forth Some vse to mixe with the paste Cinamon and Ginger finely searst but I referre that to your particular taste To make paste of Genâ—â— oâ— any other past To make paste of Genoa you shall take Quinces after they haue beene boyled soft and beate them in a morter with refined Sugar Cinamon and Ginger finely searst and Damaske rose water till it come to a stiffe paste and role it forth and print it and so bake it in a stoue and in this sort you may make paste of Peares Apples Wardens Plummes of all kinds Cherries Barberries or what other fruit you please To mâ—ke any Conserue To make conserue of any fruit you please you shall take the fruite you intend to make conserue of and if it be stone-fruit you shall take out the stones if other fruit take away the paring and chore and then boyle them in faire running water to a resonable height then draine them from thence and put them into a fresh vessell with Claret wine or White wine according to the colour of the fruit and so boyle them to a thicke pappe all to mashing breaking and stirring them together then to euery pound of pappe put to a pound of Sugar and so stirre them all well together and being very hot strayne them through faire strayners and so pot it vp To make Conserue of Flowers To make conserue of Flowers as Roses Violets Gilly flowers and such like you shall take the flowers from the stalkes and with a paire of sheeres cut away the white ends at the roots thereof and then put them into a stone morter or wooden brake and there crush or beate them till they be come to a soft substance and then to euery pound thereof take a pound of fine refined sugar well searst and beate it all together till it come to one intire body and then pot it vp and vse it as occasion shall serue To make Wafers To make the best Wafers take the finest wheat-flower you can get and mixe it with creame the yelkes of egges rose-Rose-water Sugar and Cinamon till it be a little thicker then Pan cake-batter and then warming your wafer-irons on a char-coale-fire annoint them first with sweete butter and then lay on your batter and presse it and bake it white or browne at your pleasure ☜ To make Marmalaâ—e of Oranges To make an excellent Marmalade of Oranges take the Oranges and with a knife pare off as thinn as is possible the vppermost rinde of the Orange yet in such sort as by no meanes you alter the color of the Orange then steere them in â—aire water changing the water twice a dâ—y till you finde no bitternesse of taste therein then take them forth and first boile them in faire running water and when they are soft remoue them into rosewater and boile them therein till they breake then to euery pound of the pulpe put a pound of refined sugar and so hauing masht and stirred them all well together straine it through very faire strainers into boxes and so vse it as you shall see occasion Additions to banquâ—tiâ—g stuffâ—· To make fine Cakes Take a pottle of fine flower and a pound of Sugar a little Mace and good store of water to mingle the flower into a stifle paste and a good season of salt and so knead it and role out the cake thinne and bake them on papers Fine bread Take a quarter of a pound of fine sugar well beaten and as much flower finely boulted with a quantity of Aniseedes a little bruised and mingle all together then take two egges and beate them very well whites and all then put in the mingled stuffe aforesaid and beate all together a good while then put it into a mould wiping the bottome euer first with butter to make it come out easily and in the baking turne it once or twice as you shall haue occasion and so serue it whole or in slices at your pleasure To preseâ—ue Quâ—nce◠〈…〉 Take sweete Apples and stampe them as you doe for Cider then presse them through a bagge as you doe veriuyce then put it into a ferkin wherein you will keepe your Quinces and then gather your Quinces and wipe them cleane and neither chore them nor pare them but onely take the blacks from the tops and so put them into the ferkin of Cider and therein you may keepe them all the yeere very faire and take them not out of the liquor but as you are ready to vse them whether it be for pies ar any other purpose and then pare them and chore them as you thinke good To make spocâ—aâ— Take a gallon of Claret or White-wine and put therein foure ounces of Ginger an ounce and a halfe of Nutmegs of Cloues one quarter of Sugar foure pound let all this stand together
and let it be rather esteemed for the familiar acquaintance she hath with it then for the strangenesse and rarity it bringeth from other Countries To conclude our English Hus-wife must be of chast thought stout courage patient vntyred watchful diligent witty pleasant constant in friendship full of good Neighbour-hood wise in Discourse but not frequent therein sharpe and quicke of speech but not bitter or talkatiue secret in her affaires comfortable in her counsels and generally skilful in the worthy knowledges which doe belong to her Vocation of all or most whereof I now in the ensuing discourse intend to speake more largely To begin then with one of the most principal vertues which doth belong to our English Hous-wife you shal vnderstand that sith the preseruation and care of the family touching their health and soundnesse of body consisteth most in the diligence it is meet that she haue a physicall kind of knowledge how to administer many wholesome receits or medicines for the good of their healths as wel to preuent the first occasion of sicknesse as to take away the effects and euill of the same when it hath made seasure on the body Indeed we must confesse that the depth and secrets of this most excellent Art of Physicke is farre beyond the capacity of the most skilfull woman as lodging onely in the brest of learned Professors yet that our House-wife may from them receiue some ordinary rules and medicines which may auaile for the benefit of her Family is in our common experience no derogation at all to that worthy Art Neither doe I intend here to lead her minde with al the Symptomes accidents and effects which go before or after euery sicknesse as though I would haue her to assume the name of a Practitioner but only relate vnto her some approoued medicines and old doctrines which haue beene gathered together by two excellent and famous Phisitions and in a Manuscript giuen to a great worthy Countesse of this Land for farre bee it from me to attribute this goodnesse vnto mine owne knowledge and deliuered by common and ordinary experience for the curing of those ordinary sickenesses which daily perturbe the health of men and Women Of Feuers in Generall First then to speake of Feuers or Aguesâ— the Hus-wife shall know those kinds thereof which are most famillar and ordinary as the Quotidian or daily ague the Tertian or euery other day ague the Quartan or euery third dayes ague the Pestilent which keepeth no other in his fits but is more dangerous and mortall And lastly the accidental Feuer which proceedeth from the receite of some wound or other painefull perturbation of the spirits There bee sundry other Feuers which comming from Consumptions and other long continued sicknesses doe altogether surpasse our Hus-wiues capacity Of â—he quotidian First then for the quotidian feuer whose fits alwaies last aboue twelue houres you shall take a new laid egge and opening the crowne you shall put out the white then fill vp the shell with very good Aquauitae and stirre it and the yolke very well together and then as soone as you feele your cold fit begin to come vpon you sup vp the egge and either labour till you sweare or else laying great store of cloathes vpon you put your selfe in a sweat in your bed and thus do whilst your fits continue and for your drinke let it be onely posset ale Of the single Tertian For a single Tertian feuer or each other dayes ague take a quart of posset ale the curde being well drained from the same and put thereinto a good handfuâ—l of Dandilion and then setting it vpon the fire boyle it till a fourth part be consumed then as soone as your cold fit beginneth drinke a good draught thereof and then either labour till you sweat or else force your seâ—fe to sweaâ— in your bed but labour is much the better prouided that you take not cold after it and thus do whilst your fits continue and in all your sicknesse let your drinke bee posset Ale thus boyled with the saâ—e hearbe Of the accidentall Feuer For the accidentall Feuer which commeth by meanes of some dangerous wound receiued although for the most part it is an ill signe if it be strong and continuing yet many times it abateth and the party recouereth when the wound is well tended and comforted with such soueraigne balmes and hot oyles as are most fit to be applied to the member so grieued or iniured therefore in this Feuer you must respect the wound from whence the accident doth proceed and as it recouereth so you shall see the feuer wast and diminish Of the Feuer hetticke For the Hettique feuer which is also a very dangerous sicknesse you shall take the oyle of Violets and mixe it with a good quantity of the powder of white Poppy seed finely searst and therewith annoint the small and raines of the parties backe euening and morning and it will not onely giue ease to the Feuer hut also purge and cleanse away the dry scalings which is ingendred either by this or any other feuer whatsoeuer For the quartan or for any Feuer For any feuer whatsoeuer whose fit beginneth with a cold Take a spoonefull and a halfe of Dragon water a spoonefull of Rosewater a spoonefull of running water a spoonefull of Aquavite and a spoonefull of Vinegar halfe a spoonefull of Methridate or lesse and beate all these well together and let the party drinke it before his fit beginne Of thirst in Feuers It is to be vnderstood that all feuers of what kind soeuer they be and these infectious diseases as the Pestilence Plague and such like are thought the inflammation of the bloud infinitely much subiect to drought so that should the party drinke so much as he desired neither could his body containe it nor could the great abundance of drinke do other then weaken his stomacke and bring his body to a certaine destruction Wherefore when any man is so ouerpressed with desire of drinke you shall giue him at conuenient times either posset ale made with cold herbes as sorrell purslen Violet leaues Lettice Spinage and such like oâ— else a Iulip made as hereafter in the pestilent feuer of some Almond-milke and betwixt those times because the vse of these drinkes wiâ—l grow wearisome and loathsome to the patient you shall suffer him to gargil in his mouth good wholesome beare or ale which the patient best liketh and hauing gargled it in his mouth to spit it out againe and then to take more and thus to do as oft as and then to take more and thus to doe as oft as he pleaseth till his mouth be cooled prouided that by no meanes he suffer any of the drinke to goe downe and this will much better asswage the heat of his thirst then if he did drinke and when appetite desireth drinke to goe downe then let him take either his Iulip or his almond milke For any ague sore To
halfe a nutshel full of Bay-salt and strew it amongst the roots and then when they are very wel beaten straine them through a cleane cloath then grate some Cattham Aromaticus mixe it good and sâ—ffie with the iuyce of the roots and when you haue done so put it into a quil and snuffe it vp into your nose and you shall find ease Another Another for the Tooth-ake take smal Sage Rue Smallage Fetherfew Wormewood and Mints of each of them halfe a handful then stampe them wel all together putting thereto foure drams of vinegar and one dram of Bay salt with a penny-worth of good Aquavitae stir them well together then put it betweene two linnen clouts of the bignesse of your cheeke temples and iawe and quilt it in manner of a course imbrodery then set it vpon a chafing-dish of coales and as hot as you may abide it lay it ouer that side where the paine is and lay you downe vpon that side and as it cooles warme it againe or else haue another ready warme to lay on A driâ—â—e for a â—â—â—â—le in the eye To make a drinke to destroy any pearle or filme in the eye take a good handfull of Marigold plants a handfull of Fennell as much of May-weed beate them together then straine them with a pint of beere then put it into a pot stop it close that the strength may not goe out then let the offended party drinke thereof when he is in bed lie of that side on which the pearle is likewise drinke of it in the morning next his heart when he is risen Fâ—r pâ—â—â—e in 〈…〉 For payne in the eies take Milke when it comes new from the Cowe and hauing syled it into a cleane vessell couer it with a pewter dish and the next morning take off the dish and you shall see a dew vpon the same and with that dew wash the pained eies it will ease them 〈…〉 For dimme eyes take Wormewood beaten with the gall of a Bull and then strane it and annoynt the eyes therewith and it will cleare them exceedingly Foâ— sore eyes For sore eyes or blood shotten eyes take the white of an egge beaten to oyle as much Rosewater as much of the iuyce of House-leeke mixe them well together then dippe flat pleageants therein and lay them vppon the sore eyes and as they drye so renew them againe and wet them and thus doe till the eyes be well For waterie eyes For watery eyes take the iuice of Affodill Mirrhe and Saffron of each a little and mixe it with twice so much white wine then boyle it ouer the fire then straine it and wash the eyes therewith and it is a present helpe For a 〈◊〉 For a Canker or any sore mouth take Choruile and beate it to a salue with old ale and Allum water and annoynt the sore therewith and it will cure it A swelled mouth For any swelling in the mouth take the iuice of wormwood Cammomill and Shirwitt and mixe them with hony and bath the swelling therewith it will cure it For the Quinsie For the Quinsie or Quinacy giue the party to drinke the hearbe Mouseare steept in ale or beere and looke where you see a swine rub himselfe and there vpon the same place rubbe a sleight stone and then with it sleight all the swelling and it will cure it Against drunkennes If you would not be drunke take the pouder of Betany and Coleworts mixt together and eate it euery morning fasting as much as will lie vpon a sixpence and it will preserue a man from drunkennesse To quicken the wit To quicken a mans wits spirit and memory let him take Langdebeefe which is gathered in Iune or Iuly and beating it in a cleane morter Let him drinke the iuyce thereof with warme water and he shall finde the benefit For the Kings euill If a man be troubled with the Kings euill let him take the red docke and seeth it in wine till it be very tender then straine it and so drinke a good draught thereof and he shall finde great ease from the same especially if he doe continue the vse thereof Addition to the particular sicknesses and first of the head and the parts thereof the lungs Take Frankinsence Doues-dung and Wheate-flower of each an ounce and mixe them well with the white of an egge then plasterwise apply it where the paine is The oyle of Lyllyes if the head be annointed therewith is good for any payne therein Another Take Rowe and steepe it in Vinegar a day and a night the Rowe being first well bruised then with the same annoynt the head twice or thrice a day For the head â—ke and to slay bleeding at the nose Take the white of an egge and beate it to oyle then put to it Rosewater and the pouder Alablaster then take flaxe and dippe it therein and lay it to the temples and renâ—we it two or three times a day To draw out bones broken in the head Take Agrymonâ—e and bruise it and plasterwise apply it to the wound and let the party drinke the iuyce of Bettanie and it will expell the bones and heale the wound For the falling of the mould of the head Take the leaues of Agrymonie and boile them in hony till it be thicke like a plaister and then apply it to the wound of the head warme For the Squynancy Take a table napkin or any linnen cloath and wet it in cold water and when you goe to bed apply it to the swelling and lie vpright thus doe three or of foure times in a night till the swelling waste For the tooth-ake Take two or three dock roots as many daysy roots and boyle them in water till they be soft then take them out of the water and boyle them well ouer againe in oylâ— Oliue then straine them through a cleane cloath and anoynt the pained tooth therewith and keepe your mouâ—h close and it will not onely take away the payne but also ease any megrem or griefe in the head To make teeth white Take a sawcer of strong vinegar and two spoonefulls of the pouder of Roch allom a spooneful of white salt and a spoonefull of hony seeth all these till it be as thinne as water then put it into a close viol and keepe it and when occasion serues wash your teeth therewith with a rough cloath and rub them soundly but not to bleed To draw teeth wiâ—â—t yroâ— Take some of the greene of the elder tree or the apples of oake trees and with either of these rub the teeth and gummes and it will loosen them so as you may take them out For teeth thâ—t are yellow Take Sage and salt of each a like and stampe them well together then bake it till it be hard and make a fine pouder thereof then therewith rub the teeth euening and morning and it will take away all yellownesse For teeth that are loose First let them bloud then take Harts
when you haue occasion to vse it make it as hot as the party can suffer it and lay it to the place grieued then with a trusse trusse him vp close let him be carefull for straining of himselfe and in a few dayes it will knit during which cure giue him to drinke a draught of red wine and put therein a good quantity of the flower of fetches finely boulted stirring it well together and then fast an houre after For the stone For the violent paine of the stone make a posset of milke and sacke then take off the curd and put a handfull of Camomâ—ll flowers into the drinke then put it into a pewter pot and let it stand vpon hot imbers so that it may dissolue and then drinke it as occasion shall serue Other for this griefe take the stone of an Oxe gall and dry it in an ouen then beate it to pouder and take of it the quantity of a hasill-nut with a draught of good old ale or white wine The collicke and stone For the Collicke and stone take hawthorne berries the berries of sweete briars and ashen keyes and dry them euery one seuerally vntil you make them into pouder then put a little quantity of euery one of them together then if you thinke good put to it the pouder of Licoras and Annâ—seeds to the intent that the party may the better take it then put in a quantity of this pouder in a draught of white wine and drinke it fasting Otherwise you may take Smallage-seede Parsey Lâ—uage Saxifrage and broome seede of each one of them a little quantity beate them into a pouder and when you feele a sit of eiâ—her of the diseases eate of this pouder a spoonfull at a time either in pottage or else in the broth of a chicken and so fast two or three houres after A pouder for the collicke and stone To make a pouder for the collicke and stone take fenell parsley-seede anâ—seed and carraway seede of each the waight of sixe pence of gromel seede sax-frage seede the roots of Filapendula and licoras of each the waight of twelue-pence of gallingall spikenard and Cinamon of each the waight of eight pence of Seena the waight of 17. shillings good waight beaâ—e them aâ—l to pouder and searce it which will waigh in all 25. shillings 6 pence This pouder is to be giuen in white wine and sugar in the morning fasting so to continue fasting two houres after and to take of it at one time the waight of tenne pâ—nce or twelue pence Another Other Physitians for the stone take a quart of renish or white wine and two limons and pare the vpper rinde thinne and slice them into the wine and as much white soâ—pe as the waight of a groate and boyle them to a pint and put thereto sugar according to your discretion and so drinke it keeping your selfe warme in your bed and lying vpon your backe For the stone in the reynes For the stone in the râ—ynes take Ameos Camomill Maiden-haire Sparrow-tongue and Filapendula of each a like quantity dry it in an ouen and then beate it to pouder and euery morning drinke halfe a spoonefull thereof with a good draught of white wine and it will helpe For the stone in the bladder For the stone in the bladder take a Radish-roote and slit it crosse twice then put it into a pint of white wine and stoppe the vessell exceeding close then let it stand all one night and the next morning drinke it off fasting and thus doe diuers mornings together it will helpe A pouder foâ— the stone in the bladder For the stone in the bladder take the kernells of sloâ—s and dry them on a tile-stone then beate them to pouder then take the rootes of Alexanders parsly pellitory and holâ—hocke of euery of their roots a like quantity and seeth them all in white wine or else in the broath of a young chicken then straine them into a cleane vessell and when you drinke of it put into it halfe a spoonefull of the pouder of slow kernels Also if you take the oyle of Scorpion it is very good to annoint the members and the tender part of the belly against the bladder A bath for the stone To make a bath for the stone take mallowes holihocke and lilly roots and linseed pellitory of the wall and seeth them in the broth of a sheepes head and bath the reynes of the backe therewith oftentimes for it will open the straightnes of the water conduits that the stone may haue issue and asswage the paine and bring out the grauell with the vrine but yet in more effect when a plaister is made and laid vnto the reines and belly immediately after the bathing A water for the stone To make a water for the stone take a gallond of new milke of a red Cow and put therein a handfull or Pellitory of the wall and a handfull of wild time and a handfull of Saxifrage a handfull of Parsly two or three radish roots sliced and a quantity of Philipendula roots let them lie in the milke a night and in the morning put the milke with the hearbs into a still and distill them with a moderate fire of char cole or such like then when you are to vse the water take a draught of renish wine or white wine and put into it fiue spoonefull of the distilled water and a little sugar and nutmeg sliced and then drinke of it the next day meddle not with it but the third day doe as you did the first day and so euery other day for a weekes space Difficulty of Vrine For the difficulty of vrin or hardnesse to make water take Smallage Dill Any-seeds and Burnet of each a like quantity and dry them and beate them to fine pouder and drinke halfe a spooefull thereof with a good draught of white wine For hot vrine If the Vrine be hot and burning the party shall vse euery morning to drinke a good draught of new milke and sugar mixt together and by all meanes to abstaine from beere that is old hard and tart from all meates and sawces which are sowre and sharpe For the strangullion For the strangullion take Saxifrage Polipody of the Oake the roots of beanes and a quantity of Raysins of euery one three handfull or more and then two gallonds of good wine or else wine lees and put it into a slerpentary and make thereof a good quantity giue the sicke to drinke morning and euening a spoonefull at once For pissing in bed For them that cannot hold their water in the night time take Kidds hoofe and dry it and beate it into pouder and giue it to the patient to drinke either in beeâ—â— or ale foure or fiue times For the rupture For the rupture or bursnesse in men take Comphry and Fâ—rnâ—osmund and beate them together with yellow waxe and Deares suet vntil it come vnto a salue and then apply
buds and Elder buds stampe and straine them then put thereto a little Venice-turpentine Waxe and Rosin and so boile them together and therewith dresse the sore or else â—ake two handful of plantaine leaues bray them smal and straine out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres To take away dead flesh Take an ounce of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a pott being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore A water for a 〈◊〉 Take a gallon of Smithes sleacke water two handfulls of sage a pint of hony a quart of ale two ounces of Allom and a little white copporas seeth them all together till halfe be consumed then straine it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell aad sinquefoyle of each a good handfull boyle them in a gallond of running watâ—r til they be tender then straine the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lint then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close A blacke plaisteâ— to heale old sâ—res and kil inflamation Take a pint of sallet oyle and put intâ— it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it wel til it be stiffe which you shal trye in this order let it drop from your sticke or slice vppon the bottome of a saucer and so stand vntil it be cold and then if it be wel boyled it wil bee stiffe and very blacke then take it off and let it stand a little and after straine it through a cloath into a Bason but first annoynt the Bason with Sallet oyle and also your fingers and so make it vp into roules plaisterwise and spread it and apply it as occasion shal serue An oyntment to 〈…〉 Take mallowes and beetes and seeth them in Water then drye away the Water from them and beate the hearbs wel with old Boares grease and so apply it vnto the Appostume hot For the stinging oâ— any â—â—der or venemous thing Take a handful of rue and stampe it with rusty Bacon til it come to a perfect salue and therewith dresse the sore til it be whole For any venoming If the party be outwardly venomed take Sage and bruise it wel and apply it vnto the sore renewing it at least twice a day but if it be inwardly then let the party drinke the iuyce of Sage eyther in Wine or ale morning and euening For a ringworme Take Selladine early in the morning and bruise it wel and then apply it to the sore and renewing it twice or thrice a day For the itch Take of campheire one dramme of Quicksiluer foure penny-worth killed wel with Vinegar then mixe it with two penny-worth of oyle de Bay and therwith annoynt the body Or otherwise take red onions and seeth them in running water a good while then bruise the onions smal and with the Water they were sodden in straine them in then wash the infected place with the same For the dryed Sâ—abbe Take a great quantity of the hearbe Bennet and as much of red nettles pound them well and straine them and with the iuyce wash the patient naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole To kill the Itch 〈…〉 Take a penyworth of white copperas and as much greene copperas a quarter of an ounce of white Mercury a haâ—fe peny-worth of Allom and burne it and set all ouer the fire with a pint of faire water and a quarter of a pint of wine Vinegar boyle all these together till they come to halfe a pint then annoint the â—ore therewith To take away the 〈◊〉 of the â—mal Poxe Take Barrowes grease a pretty quantity and take an apple pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a pretty quantity of rose water and stirre all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith For the French or Spanish pox Take quicksiluer and kill it with fasting spittle then take verdigrease Arabecke Turpentine Oyle oliue and Populion and mixe them together to one entire oyntment and anoynt the Sores therewith keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copperas verdigrease White lead Mercury sublâ—mate of each a pretty quantity but of Allome most then beate to pouder the symples that are hard and melt your oyles and cast in your pouders and stirre al wel together then strayne them through a cloth and apply it warme to the sores or else take of Câ—pons grease that hath toucht no water the iuice of Rue and the fine pouder of Pepper and mixe them together to an oyntment and apply it round about the sores but let it not come into the sores and it will dry them vp To put out the French or Spanish Poxe Take of Treakle halfe pennyworth of long Pepper as much and of graynes as much a little ginger and a little quantity of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweate and then when the sores arise vse some of the oyntment before rehearsed To make the scabs of the French Pox to fall away Take the iuyce of red Fennell and the iuyce of Sen greene and Stone hony and mixe them very well together till it be thicke and with it annoynt the party but before you doe annoynt him you shall make this water Take Sage seeth it in very faire water from a gallond to a pottle and put therein a quantity of hony and some allom and let them boyle a little together
white of euery third egge then with a Spoone you shal cleanse away the little white Chickin-knots which sticke vnto the yolkes then with a little Creame beate them exceedingly together then take of greene Wheat blades Vioâ—et leaues Straw-berry leaues Spâ—nage and Succory of each a like quantity and a few Walnut tree buds choppe and beate all these very wel and then straine out the iuice and mixing it with a little more Creamâ— put it to the egges and stirre all wel together then put in a few crummes of Bread fine grated Bread Cynamon Nutmegge and Salt then put some sweete Butter into the Frying-panne and so soone as it is dissolued or melted put in the Tansey and frie it browne without burning and with a dish turne it in the Panne as occasion shal serue then serue it vp hauing strewed good store of Suger vppon it for to put in Suger before wil make it heauy Some vse to put of the hearbe Tansey into it but the Walnut tree buds do giue the better taste or rellish and therefore when you please for to vse the one doe not vse the other The best Fritters To make the best Fritters take a pint of Creame and warme it then take eight egges onely abate foure of the whites and beate them wel in a Dish and so mixe them with the Creame then put in a little Cloues Mace Nutmegge and Saftron and stirre them wel together then put in two spoonful of the best Ale-baâ—me and a little Salt and stirre it againe then make it thicke according vnto your pleasure with wheate flower which done set it within the aire of the fire that it may rise and swel which when it doth you shall beate it in once or twice then put into it a penny pot of Sacke al this being done you shal take a pound or two of very sweet seame and put it into a panne and set it ouer the fire and when it is moulten and beginnes to bubble you shal take the Fritter-batter and setting it by you put thick slices of wel-pared Apples into the Batter and then taking the Apples and Batter out together with a spoone put it into the boiling Seame and boile your Fritters crispe and browne And when you finde the strength of your seame consume or decay you shall renew it with more seame and of all sorts of seame that which is made of the Beefe-suâ—t is the best and strongest when your Fritters are made strow good store of Suger and Cinamon vpon them being faire disht and so serue them vp The best Pancakes To make the best Pancake take two or three egges and breake them into a dish and beate them well then adde vnto them a pretty quantity of fair running water and beate all well together then put in Cloues Mace Cinamon and Nutmeg and season it with Salt which done make it thicke as you thinke good with fine Wheate-flower then file the cakes as thinne as may be with sweete Butter or sweete Seame and make them browne and so serue them vp with Sugar strowed vpon them There be some which mixe Pancakes with new Milke or Creame but that makes them tough cloying and not crispe pleasant and sauory as running water Veale toasts To make the best Veale tosts take the kidney fat all of a loyne of veale tosted and shred as small as is possible then take a couple of Egges and beate them very well which done take Spinage Succory Violet-leaues and Marigold-leaues and beate them and straine out the iuyce and mixe it with the Egges then put it to your Veale and stirre it exceedingly well in a dish then put to good store of Currance cleane washt and pickt Cloues Mace Sinamon Nutmegge Sugar and Salt and mixe them all perfectly well together then take a Manchet and cut it into tosts and tost them well before the fire then with a spoone lay vpon the tost in a good thicknesse the Veale prepared as beforesayd which done put into your frying pan good store of sweete Butter and when it is well melted and very hot put your tostes into the same with the bread side vpward and the flesh side downeward and assoone as you see they are fryed browne lay vpon the vpper-side of the tostes which are bare more of the flesh meate and then turne them and frie that side browne also then take them out of the pan and dish them vp and strow Sugar vpon them and so serue them forth There be some Cookes which will do this but vpon one side of the tostes but to do it on both is much better if you adde Creame it is not amisse To make the best panperdy To make the best Panperdy take a dozen Egges breake them and beate them very well then put vnto them Cloues Mace Cinamon Nutmeg and good store of Sugar with as much Salt as shall season it then take a Manchet and cut it into thicke slices like tostes which done take your frying pan and put into it good store of sweete Butter and being melted lay in your slices of bread then powre vpon them one halfe of your Egges then when that is fryed with a dish turne your slices of bread vpward and then powre on them the other halfe of your Egges so turne them till both sides be browne then dish iâ— vp and serue it with Sugar strowed vpon it To make any quelquechose To make a Quelquechose which is a mixture of many things together take the Egges and breake them do away the one halfe of the Whites and after they are beaten put them to a good quantity of sweete Creame Currants Cinamon Cloues Mace Salt a little Ginger Spinage Endiue and Marigold flowers grossely chopt and beate them all very well together then take Piggs Petitoes slic't and grossely chopt and mixe them with the egges and with your hand stirre them exceeding well together then put sweete butter in your frying pan and being melted put in all the rest and fry it browne without burning euer and anon turning it till it be fryed enough then dish it vp vpon a flat Plate and so serue it forth Onely herein is to be obserued that your Pettitoes must be very well boyled before you put them into the Frycase Additions To the House-wifes Cookery And in this manner as you make this Quelquechoise so you may make any other whether it be of flesh smal Birds sweet roots oysters muskles cockles giblets lemons Orenges or any fruit pulse or other Sallet hearb whatsoeuer of which to speake seuerally were a labour infinite because they vary with mens opinions Only the composition and worke is no other then this before prescribed and who can do these need no further instruction for the rest And thus much for Sallets and Fricases To make Fritters To make Fritters another way take Flower milke Barme grated Bread smal Raisins Cinamon Suger Cloues Mace Pepper Saffron and Salt stirre all these together very wel with a
trayes with good store of sippets in the bottome then couer the meate all ouer with Pâ—unes Raisins Currants and blaunch't Almonds boyled in a thing by themselues then couer the fruit and the whole boiled hearbs and the herbs with slices of Orenges and Lemmons and lay the rootes round about the sides of the dish and strew good store of Sugar ouer all and so serue it foorth To makâ— the beâ—â— white bâ—oth To make the best white broth whether it be with Veale Capon Chickins or any other Fowle or Fish First boile the flesh or fish by it selfe then take the value of a quart of strong mutton broth or fat Kidde broth and put it into a pipkin by it selfe and put into it a bunch of Time Morierome Spinage and Endiue bound together then when it seeths put in a pretty quantity of Beefe marrow and the marrow of Mutton with some whole Mace and a few bruised Cloues then put in a pint of White-wine with a few whole slices of Ginger after these haue boyled a whiâ—e together take blaunch't Almonds and hauing beaten them together in a moâ—ter with some of the broth straine them and put it in also then in another pipkin boiâ—e Currants Pâ—unes Raisins and whole Cinamon in veriuice and Sugar with a few sliced Dates and boile them till the veriuice bee most part consumed or at least come to a syrrup then draine the fruit from the sirrup and if you see it be â—igh coloured make it white with sweete creame warmed and so mixe it with your wine broth then take out the Capon or the other Flesh or Fish and dish it vp drie in a dish then powre the broth vpon it and lay the fruite on the top of the meate and adorne the side or the dish with very dainty sippets first Orenges Lemmons and Sugar and so serue it foorth to the table To boile any wilde Fowle To boile any wild Fowle as Mallard Teale Widgeon or such like First boile the Fowle by it selfe then take a quart of strong Mutton-broth and put it into a pipkin and boile it then put into it good store of sliced Onions a bunch of sweete pot-hearbs and a lump of sweete butter after it hath boiled well season it with veriuice salt and sugar and a little whole Pepper which done take vp your Fowle and bâ—eâ—ke it vp according to the fashion of caruing and stick a few Cloues about it then put it into the broth with Onions and there let it take a boyle or two and so serue it and the broth foorth vpon sippets some vse to thicken it with toasts of bread steept and strained but that is as please the Cooke To boile a lâ—gg of Mutton To boile a legge of Mutten or any other ioynt of meate whatsoeuer first after you haue washt it cleane parboiâ—e it a little then spit it and giue it halfe a dozen turnes before the fire then draw it when it beginnes to drop and presse it betweene two dishes and saue the grauy then slash it with your knife and giue it halfe a dozen turnes more and then presse it againe and thus doe as often as you can force any moisture to come from it then mixing Mutton-broth White-wine and Veriuice together boyle the Mutton therein till it bee tender and that most part of the liquor is cleane consumed then hauing all that while kept the grauy you tooke from the Mutton stewing gently vppon a Chaffing dish and coales you shall adde vnto it good store of salt sugar cinamon and ginger with some Lemmon slices and a little of an Oringe pill with a few fine white-bread crums then taking vp the Mutton put the remainder of the broth in and put in likewise the grauie and then serue it vp with sippets laying the Lemmon slices vppermost and trimming the dish about with Sugar An excellent way to boyle Chickens If you will boile Chickens young Turkies Pea-hens or any house fowle daintily you shall after you haue trimmed them drawne them trust them and washt them fill their bellies as full of Parsly as they can hold then boyle them with salt and water onely till they bee enough then take a dish and put into it veriuice and Butter and Salt and when the Butter is melted take the Parsly out of the Chickens bellies and mince it very small and put it to the veriuice and Butter and stirre it well together then lay in the Chickens and trimme the dish with sippets and so serue it foorth A broth for any fresh Fish If you will make broth for any fresh fish whatsoeuer whether it be Pike Breame Carpe Eele Barbell or such like you shall boile water veriuice and Salt together with a handfull of sliced Onions then you shal thicken it with two or three spoonefull of Ale-barme then put in a good quantity of whole Barberies both branches and other as also pretty store of Currants then when it is boild enough dish vp your Fish and powre your broth vnto it laying the fruite and Onions vppermost Some to this broth will put Prunes and Dates slic't but it is according to the fancy of the Cooke or the will of the House-holder Thus I haue from these few presidents shewed you the true Art and making of all sorts of boild-meates and broths and though men may coine strange names and faine strange Art yet be assured she that can doe these may make any other whatsoeuer altering the taste by the alteration of the compounds as shee shall see occasion And when a broth is too sweete to sharpen it with veriuyce when too tart to sweeten it with sugar when flat and wallowish to quicken it with Orenges and Lemmons and when too bitter to make it pleasant with hearbes and spices Additions To boyle meates A Mallard sâ—â—arâ— or a Haâ—e or olde Cony ☜ Take a Mallard when it is cleane dressed washed and trust and parboyle it in water till it be skâ—â—nd and purified then take it vp and put it into a Pipkin with the nocke downeward and the tayle vpward standing as it were vpright then fill the Pipkin halfe full with that water in which the Mallard was parboyld and fill vp the other halfe with White Wine then pill and slice thin a good quantite of Onyons and put them in with whole fine hearbes according to the time of the yeare as Lettice Strawberry-leaues Violet-leaues Vine-leaues Spinage Endiue Succory and such like which haue no bitter or hard taste and a pretty quantity of Currants and Dates sliced then couer it close and set it on a gentle fire and let it stew and smoare till the Hearbs and Onyons be soft and the Mallard inough then take out the Mallard and carue it as it were to goe to the Table then to the Broth put a good lumpe of Butter Sugar Cinamon and if it be in summer so many Goose-berries as will giue it a sharpe taste but in the winter as much wine Vinegar then heate it on the
curiously and well you shall take a pound of sweete Butter and beate it stiffe with Sugar and the yolkes of egges then clap it round-wise about a spit and lay it before a soft fire and presently dredge it with the dredging before appointed for the Pigge then as it warmeth or melteth so apply it with dredging till the butter be ouercomed and no more will melt to fall from it then roast it browne and so draw it and serue it out the dish being as neatly trim'd with sugar as may be To roast a pudding on a spit To roast a pudding vpon a spit you shall mixe the pudding before spoken of in the legge of Mutton neither omitting hearbes nor saffron and put to a little sweete butter and mixe it very stiffe then fold it about the spit and haue ready in another dish some of the same mixture well seasoned but a great deale thinner and no butter at all in it and when the pudding doth beginne to roast and that the butter appeares then with a spoone couer it all ouer with the thinner mixture and so let it roast then if you see no more butter appeare then baste it as you did the Pigge and lay more of the mixture on and so continue till all be spent And then roast it browne and so serue it vp Tâ— roast a chine of 〈…〉 If you will roast a chine of Beefe a loyne of Mutton a Capon and a Larke all at one instant and at one fire and haue all ready together and none burnt you shall first take youâ— chine of Beefe and parboyle it more then halfe through Then first take your Capon beeing large and fat and spit it next the hand of the turner with the legges from the fire then spit the chine of Beefe then the Larke and lastly the loyne of Mutton and place the Larke so as it may be couered ouer with the Beefe and the fat part of the loyne of Mutton without any part disclosed Then baste your Capon and your loyne of Mutton with cold water and salt the chine of Beefe with boyling Larde Then when you see the beefe is almost enough which you shall hasten by schotching and opening of it then with a cleane cloth you shall wipe the Mutton and Capon all ouer and then baste it with sweete butter till all be enough roasted then with your knife lay the Larke open which by this time will be stewed betweene the Beefe and Mutton and basting it also with dredge all together draw them and serue them vp To roast Venison If you will roast any Venison after you haue washt it and cleansed all the blood from it you shall sticke it with cloues all ouer on the out side and if it be leane you shall larde it either with mutton-larde or porke-larde but mutton is the best then spit it and roast it by a soaking fire then take Vinegar bread-crummes and some of the grauy which comes from the venison and boyle them well in a dish then season it with sugar cinamon ginger and salt and serue the venison foorth vpon the sauce when it is roasted enough How 〈◊〉 roâ—st fresh Sâ—urgeon If you will roast a peece of fresh Sturgeon which is a dainty dish you shall stop it with cloues then spit it and let it roast at great leasure plying it continually with basting which will take away the hardnesse then when it is enough you shall draw it and serue it vpon venison sauce with salt onely throwne vppon it Ordering of meates to be roasted The roasting of all sorts of meates differeth nothing but in the fires speede and leasure as is aforesayd except these compound dishes of which I haue giuen you sufficiâ—nt presidents and by them you may performe any worke whatsoeuer but for the ordering preparing and â—â—ussing your meates for the spit or table in that there is much dâ—fference for in all ioynts of meate except a shoulder of Mutton you shall crush and breake the bones well from Pigges and Rabbets you shall cut off the feete before you spit them and the heads when you serue them to the table and the Pigge you shall chine and diuide into two parts Capons Pheasants Chickens and Turkies you shall roast with the Pinions foulded vp and the legges extended Hennes Stock-doues and House-doues you shall roast with the pinions foulded vp and the legges cut off by the knees and thrust into the bodies Quailes Partridges and all sorts of small birds shall haue their pinions cut away and the legges extended all sorts of Water-fowle shall haue their pinions cut away and their legges turned backward Wood-cockes Snipes and Stints shall be roasted with their heads and neckes on and their legges thâ—ust into their bodies and Shouelers and Bitterns shall haue no neckes but their heads onely To roast a Cowes Vdder Take a Cowes vdder and first boyle it well then sticke it thicke all ouer with Câ—oues then when it is cold spit it and lay it to the fire and apply iâ— very well with basting of sweete Butter and when it is sufficiently roasted and browne then dredge it and draw it from the fire take vinegar and butter and put it on a Chaffing-dish and coales and boyle it with White-bread crummes till it be thick then put to it good store of Sugar and Cynamon and putting it in a cleane dish lay the Cowes Vdder therein and trimme the sides of the dish with sugar and so serue it vp To â—ast a 〈◊〉 of Veale Take an excellent good legge of Veale and cut the thicke part thereof a handfull and more from the Knuckle then take the thicke part which is the fillet and fierce it in euery part all ouer with Strawberry-leaues Violet-leaues Sorâ—ell Spinage Endiue and Succorie grossely chopt together and good store of Onyons then lay it to the fire and roast it very sufficiently and browne casting good store of salt vpon it and basting it well with sweete Butter then take of the former hearbes much finer chopt then they were for fiercing and put them into a Pipkin with Vinegar and cleane washt Currants and boyle them well together then when the hearbes are sufficiently boyld and soft take the yelkes of some very hard boyld Egges and shred them very small and put them into the Pipkin also with Sugar and Cynamon and some of the grauie which drops from the veale and boyle it ouer againe and then put it into a cleane dish and the Fillet beeing dredgd and drawne lay vpon it and trimme the side of the dish with Sugar and so serue it vp OF 〈◊〉 and 〈…〉 To make an excellent sauce for a rost Capon you shall take Onyons and hauing sliced and pilled them boyle them in faire water with pepper salt and a few bread-crummes then put vnto it a spoonfull or two of Claret wine the iuyce of an Orenge and three or foure slices of a Lemmon pill all these shred together and so powre it vpon the Capon being broake vp
Sauce for a hen 〈…〉 ☞ To make sauce for an old Hen or Pullet take a good quantity of beere and salt and mixe them well together with a few fine bread-crummes and boyle them on a chaffing dish and coales then take the yelkes of three or foure hard Egges and being shred small put it to the Beere and boyle it also then the Hen being almost enough take three or foure spoonefull of the grauy which comes from her and put it in also and boyle all together to an indifferent thicknesse which done suffer it to boyle no more but onely keepe it warme on the fire and put into it the iuyce of two or three orenges and the slices of Lemmon pils shred small and the slices of orenges also hauing the vpper rine taken away then the Henne beeing broken vp take the brawnes thereof and shredding them small put it into the sauce also and stirring all well together put it hot into a cleane warme dish and lay the Henne broke vp in the same Sâ—uce for Chickins The sauce for Chickins is diuers according to mens tastes for some will onely haue butter Veriuice and a little Parsley rolled in their bellies mixt together others will haue Butter veriuice and Sugar boild together with toasts of bread and others will haue thick sippets with the iuyce of Sorrell and Sugar mixt together Sauce for a pheasant or partridge The best sauce for a Phesant is wrter and onions â—list Pepper and a little Salt mixt together and but stewed vpon the coales and then powred vpon the Phesant or Partridge being broken vp and some will put thereto the iuyce or slices of of an orenge or lemmon or both but it is according to taste and indeed more proper for a Pheasant then a Pâ—tridge Sauce for a Quaile Raile or big bird Sauce for a Quaile Raile or any fat big bird is Claret wine and Salt mixt together with the grauy of the Bird and a few fine bread-crummes well boild together and either a Sage-leafe or Bay-leafe crusht among it according to mens tasts Sauce for â—geons The best sauce for Pigeons Stockdoue or such like is Vinegar and Butter melted together and Parsley rosted in theâ—r bellies or vine-leaues rosted and mixed well together A generall sauce for wild Fowle The most generall sauce for ordinary wild-fowle rosted as Duckes Mallard Widgen Teale Snipe Sheldrake Plouers Puets Guls and such like is onely mustard and vinegar or mustard and veriuice mixt together or else an onion water and pepper and some especiall in the Court vse only butter melted and not with any thing else Sauce for greene gâ—â—se The best sauce for greene Geese is the iuyce of sorrell and sugar mixt together with a few scalded Feberries and serued vpon sippets or else the belly of the greene Goose fild with Feberries and so rosted and then the same mixt with veriuyce butter sugar and cynamon and so serued vpon sippets Sauce for a stubâ—le goose The sauce for a stuble Goose is diuerse according to mens minds for some will take the pap of rosted apples and mixing it with vinegar boyle them together on the fire with some of the grauy of the Goose and a few Barberies and bread crummes and when it is boyld to a good thicknesse season it with sugar and a little cinamon and so serue it vp some will adde a little mustard and onions vnto it and some will not rost the apples but paâ—â— them and slice them and that is the neerer way but not the better Others will fill the belâ—y of the Goose full of Onions shred and oate-meaâ—e groats and being rosted enough mixe it with the grauy of the Goose and sweete hearbs well boild together aâ—d seasoned with a little veriuyce A Gallatine or Sauce for a Swan Bitter To make a Gallantine or sauce for a Swan Bitter Shoueler Hâ—orne Crane or any large foule take the blood of the same fowle and being stird well boile it on the fire then when it comes to be thecke put vnto it vinegar a good quantity with a few fine bread-crummes and so boile it ouer againe then being come to good thicknes season it with Sugar Cinamon so as it may taste pretty and sharpe vpon the Cinamon and then serue it vp in saucers as you do Mustard for this is called a chauder or gallantine is a sauce almost for any foule whatsoeuer Sauce for a pig To make sauce for a Pigge some take Sage and roast it in the belly of the Pigge then boiling verâ—uice Butter and currants together take chop the Sage small and mixing the braines of the Pig with it put all together and so serue it vp Sauce for Veale To make a sauce for a Ioynt of Veale take all kind of sweete Pot hearbs and chopping them very small with the yelkes of two or three Egges boyle them in vinegar and Butter with a few bread crummes and good store of Currants then season it with Sugar and Sinamon and a cloue or two crusht and so powre it vppon the Veale with the slices of Orenges and Lemons about the dish Additions vnto Saucâ—s Sops for Chickens Take Orenges and slice them thin and put vnto them White wine and Rose water the pouder of Mace Ginger and Sugar and set the same vpon a chaffing dish and coales when it is halfe boiled put to it a good lump of Butter and then lay good store of sippets of fine white bread therein and so serue your Chickens vpon them and trimme the sides of the dish with Sugar Sauce for a Turkie Take faire water and set it ouer the fire then slice good store of Onions and put into it and also Pepper and Salt and good store of the grauy that comes from the Turkie and boyle them very well together then put to it a few fine crummes of grated bread to thicken it a very little Sugar and some vinegar and so serue it vp with the Turkey or otherwise take grated white bread and boile it in White wine till it be thicke as a Gallantine and in the boyling put in good store of Sugar and Cinamon and then with a little Turnesole make it of a high Murrey colour and so serue it in Saucers with the Turkey in the manner of a Gallantine The best Gallâ—ntine Take the blood of a Swan or any other great Fowle and put it into a dish then take stewed Prunes and put them into a strainer and straine them into the bloud then set it on a chaffing-dish and coales and let boyle euer stirring it till it come to be thicke and season it very well with Sugar and Cynamon and so serue it in saucers with the Fowle but this sauce must be serued cold Sauce for a Maâ—laâ—d Take good store of Onions pill them and slice them and put them into vinegar and boyle them very well till they be tender then put into it a good lumpe of sweete butter and season it well with
the first confection a little Issingglasse and all will be firme To bake an Oliue-pye To make an execelleâ—t Oliue-pie take sweete hearbs as Violet leaues Strawberry leaues Spinage Succory Endine Time and Sorrell and chop them as small as may be and if there be a Scallion or two amongst them it will giue the better taste then take the yelks of hard egges with Currants Cinamon Cloues and Mace and and chop them amongst the hearbs also then hauing cut out long oliues of a legge of Veale roule vp more then three parts of the hearbs so mixed within the Oliues together with a good deale of sweet butter then hauing raised your crust of the finest and best paste strow in the bottome the remainder of the hearbs with a few great Raisins hauing the stones pickt out then put in the Oliues and couer them with great Raisins and a few Prunes then ouer all lay good store of Butter and so bake them then being sufficiently bak't take Claret wine Sugar Cinamon and two or three spoonefull of wine Vinegar and boile them together and then drawing the pie at a vent in the top of the lid put in the same and then set it into the Ouen againe a little space and so serue it forth To make a Maâ—row bâ—ne pye To bake the best Marrow-bone-pye after you haue mixt the crusts of the best sort of pastes and raised the coffin in such manner as you please you shall first in the bottome thereof lay a course of marrow of Beefe mixt with Currants then vpon it a lay of the soales of Artichokes after they haue beene boiled and are diuided from the thistle then couer them ouer with marrow Currants and great Raisins the stones pickt out then lay a course of Potatoes cut in thicke slices after they haue beene boiled soft and are cleane pild then couer them with marrow Currants great Raisins Sugar and Cinamon then lay a layer of candied Eringo-rootes mixt very thicke with the slices of Dates then couer it with marrow Currants great Raisins Sugar Cinamon and Dates with a few Damaske-prunes and so bake it and after it is bakt powre into it as long as it will receiue it white-wine rose-rose-water sugar cinamon and vinegar mixt together and candie all the couer with rose-rose-water and sugar onely and so set it into the ouen a little and after serue it forth To bake a chicken-pie To bake a chicken-pie after you haue trust your chickens broken their legges and breast-bones and raised your crust of the best paste you shall lay them in the coffin close together with their bodies full of butter then lay vpon them and vnderneath them currants great raisins prunes cinamon sugar whole mace and salt then couer all with great store of butter and so bake it after powre into it the same liquor you did in your marrow-bone Pie with yelkes of two or three egs beaten amongst it and so serue it forth ☜ Additions to the Pastery Venison of Hares To make good Red-Deere Venison of Hares take a Hare or two or three as you can or please and picke all the flesh from the bones then put it into a morter either of wood or stone and with a wooden pestle let a strong person beate it exceedingly and euer as it is beating let one sprinkle in vinegar and some salt then when it is sufficiently beaten take it out of the morter and put it into boiling water and parboile it when it is parboild take it and lay it on a table in a round lumpe and lay a board ouer it with weights presse it as hard as may be then the water being prest out of it season it well with Pepper and Salt then lard it with the fat of Bacon so thicke as may be then bake it as you bake other Red-Deere which is formerly declared To bake a Hare pye Take a Hare and pick off all the flesh from the bones and only reserue the head then parboile it well which done take it out and let it coole assoone as it is cold take at least a pound and halfe of Raisins of the Sunne and take out the stones then mixe them with a good quantity of Mutton suet and with a sharpe shredding knife shred it as small as you would doe for a Chewet then put to it Currants and whole Raisins Cloues and Mace Cinamon and Salt then hauing raised the coffin long wise to the proportion of a Hare first lay in the head and then the aforesaid meate and lay the meate in the true portion of a Hare with necke shoulders and legges and then couer the coffin and bake it as other bak't meates of that nature A Gammon of Bacon-pie Take a Gammon of Bacon and onely wash it cleane and then boile it on a soft gentle fire tilâ— it be boiled as tender as is possible euer and anon fleeting it cleane that by all meanes it may boile white then take off the swerd and sâ—arâ—e it very well with all manner of sweete and pleasant serssing hearbs then strow store of Pepper ouer it and pricke it thicke with Cloues then lay it into a coffin made of the same proportion and lay good store of Butter round about it and vpon it and strow Pepper vpon the Butter that as it melts the Pepper may falâ— vppon the Bacon then couer it and make the proportion of a Pigges head in paste vpon it and then bake it as you bake Red Deere or things of the like nature onely the Paste would be of Wheate-meale A Herring-pie ☞ Take white pickled Herrings of one nights watering and boyle them a little then pill off the skinne and take onely the backs of them and picke the fish cleane from the bones then take good store of Raisins of the Sunne and stone them and put them to the fish then take a Warden or two and pare it and slice it in small slices from the chore and put it likewise to the fish then with a very sharpe shredding knife shred all as small and fine as may be then put â—o it good store of Currants Sugar Cinamon slic't Dates and so put it into the coffin with good store of very sweet Butter and so couer it and leaue onely a round vent-hole on the top of the lid and so bake it like pies of that nature When it is sufficiently bak't draw it out and take Claret-wine and a little Veriuice Sugar Cinamon and sweet Butter and boile them together then put it in at the vent-hole and shake the pie a little and put it againe into the Ouen for a little space and so serue it vp the lid being candied ouer with Sugar and the sides of the dish trimmed with Sugar A Ling piâ— Take a Iole of the best Ling that is not much watred and is well sodden and cold but whilest it is hot take off the skin and pare it cleane vnderneath and pick out the bones cleane from the fish then cut it into grosse
egs two whites Currants Sugar Sinamon and Rose-water and Salt then put it into a pan or pot as 〈…〉 it were a custard and so bake it and serue it in the pot it is baked in trimming the top with sugar or comfets OF banqueting stuffe and conceited dishes There are a world of other Bak't meates and Pies but for as much as whosoeuer can doe these may doe all the rest because herein is contained all the Art of seasonings I will trouble you with no further repetitions but proceede to the manner of making of Banqueting stuffe and conceited dishes with other pretty and curious secrets necessary for the vnderstanding of our English Hous-wife for albeit they are not of generall vse yet in their due times they are so needfull for adornation that whosoeuer is ignorant therein is lame and but the halfe part of a compleat Hous-wife To make paste of Quinces ☞ To make paste of Quinces first boile your Quinces whole and when they are soft pare them and cut the Quince from the core then take the finest sugar you can get finely beaten and seaâ—sed and put in a little Rose-water and boiâ—e it together tiâ—l it be thicke then puâ— in the cut Quinces and so boyle them together tâ—ll it be stâ—ffe enough to mold and when it is cold then role it and print it a pound of Quinces will take a pound of sugar or neere thereabouts To make thin quince cakes To make thin Quince cakes take your quince when it is boyled soft as before said and dry it vpon a Pewter plate with soft heate be ouer stirring of it with a slice till it be hard then take searced sugar quantity for quantitâ— strow it into the quince as you beate it in a woodden or stone morter and so role them thin print them To preserue quinces ☜ To preserue Quinces first pare your Quinces and take out the cores and boile the cores and parings all together in faire water and when they beginne to be soft take them out and straine your liquor and put the waight of your Quinces in sugar and boile the Quinces in the sirrup till they be tender then take them vp and boile your sirrup till it be thicke If you will haue your Quinces red couer them in the boiling and if you will haue them white doe not couer them To make Ipocras To make Ipocras take a pottle of wine two ounces of good Cinamon halfe an ounce of ginger nine cloues sixe pepper cornes and a nutmeg bruise them and put them into the wine with some rosemary flowers and so let them steepe all night and then put in sugar a pound at least when it is well setled let it run through a woollen bag made for that purpose thus if your wine be claret the Ipocras wil be red if white then of that color also To make ielly To make the best Ielly take calues feet and wash them and scald off the haire as cleane as you can get it then split them and take out the fat and lay them in water shift them then bâ—ile them in faire water vntill it will ielly which you shall know by now and then cooling a spoonefull of the broth when it will ielly then straine it and when it is cold then put in a pint of Sacke and whole Cinamon and Ginger slic't and Sugar and a little Rose-water and boyle all well together againe Then beate the white of an egge an put it into it and let it haue one boile more then put in a branch of Rosemary into the bottome of your ielly bag and let it runne through once or twice and if you will haue it coloured then put in a little Townefall Also if you want calues feete you may make as good Ielly if you take the like quantity of Isingglasse and so vse no calues feete at all 〈…〉 To make the best Lâ—ach take Isingglasse and lay it two houres in water and shift it and boyle it in faire water and let it coole Then take Almonds and lay them in cold water till they will blaunch And then stampe them and put to new milke and strayne them and put in whole Mace and Ginger slic't and boile them till it taste well of the spâ—ce then put in your Isingglasse and sugar and a little Rose-water and then let them all runne through a strainer 〈…〉 Ginger bread Take Claret wine and colour it with Townefall and put in sugar and set it to the fire then take wheat bread finely grated and sifted and Licoras Aniseedes Ginger and Cinamon beaten very small and searsâ—d and put your bread and your spice all together and put thâ—m into the wine and boile it and stirre it till it be thicke then mould it and print it at your pleasure let it stand neither too moist nor too warme Marmalad of quinces red To make red Marmelade of Quinces take a pound of Quinces and cut them in halfes and take out the coâ—es and pare them then take a pound of Sugar and a quart of faire water and put them all into a pan and let them boile with a soft fire and sometimes turne them and keepe them couered with a Pewter dish so that the stâ—mme or aire may câ—me a little out the longer they are in boyling the better colour they will haue and when they be soft take a knife and cut them crosse vpon the top it will make the sirrup goe through that they may be all of a like colour then set a little of your sirrop to coole and when it beginneth to be thicke then breake your quinces with a slice or a spoone so small as you can in the pan and then strow a little fine sugar in your boxes bottome and so put it vp Marmalad wines To make white Marmalade you must in all points vse your quinces as is before said only you must take but a pint of water to a pound of quinces and a pound of sugar and boile them as fast as you can and couer them not at all To make Iumbals To make the best Iumbals take the whites of three egges and beate them well and take off the froth then take a little milke and a pound of fine wheate flower sugar together finely sifted and a few Aniseeds well rub'd and dried and then worke all together as stiffe as you can worke it and so make them in what formes you please and bake them in a soft ouen vppon white Papers To make Bisket bread To make Bisket-bread take a pound of fine flower a pound of sugar finely beaten and searsed and mixe them together Then take eight egges and put foure yelks and beate them very well together then stâ—ow in your flower and sugar as you are beating of it by a little at once it will take very neere an houâ—es bâ—aâ—m then take halfe an ounce of Aniseedes and Coriandâ—r-seeds and let them be dried and rubbed very cleane and
put them in then rub your Bisket-pans with coâ—d sweet butter as thin as you can and so put it in and bake it in an ouen But if you would haue thinne Cakes then take fruit dishes and rub them in like sort with butter and so bake your Cakes on them and whâ—n they are almost back't turne them and thrust them downe close with your hand Some to this Bisket-bread will adde a little Creame and it is not amisse but excellent good also To make finâ— Iumbals To make Iumbals more fine and curious then the former and neerer to the taste of the Macaroone take a pound of sugar beate it fine then take as much fine wheat flower and mixe them together then take two whites and one yolke of an egge halfe a quarter of a pound of blaunched Almonds then beate them very fine altogether with halfe a dish of sweet butter and a spoonefull of Rose water and so worke it with a little Creame till it come to a very stiffe paste then rouâ—e them forth as you please And hereto you shall also if you please adde a few dried Aniseeds finely rubbed and strewed into the paste and also Coriander seed To make drye sugar leach To make drie sugar Leache blaunch your Almonds and beate them with a little rose water and the white of one egge and you must beate it with a great deale of sugar and worke it as you would worke a peece of paste then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleaning too To make leach Lumbard To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinamon beaten and searsed halfe a pound of sugar then beate your Almonds and strewe in your sugar and cynamon till it come to a paste then roule it and print it as aforesayd To make fresh cheese To make an excelleâ—t fresh cheese take a pâ—tâ—le of Milke as it comes from the Cow and a pint of creame then take a spoonefull of runnet or earning and put it vnto it and let it stand two houres then stirre it vp and put it into a fine cloth and let the whay draine from it then put it into a bowle and take the yelke of an egge a spoonefull of Rose-water and bray them together with a very little salt with Sugar and Nutmegs and when all these are brayed together and searst mâ—xe it with the curd and then put it into a cheese fat with a very fine cloth How to make course Ginger bread To make course Ginger bread take a quart of Hony and set it on the coales and refine it then take a penny-worth of Ginger as much Pepper as much Licoras and a quarter of a pound of Aniseeds and a peny worth of Saunders All these must be beaten and searsed and so put into the hony then put in a quarter of a pint of Claret wine or old ale then take three peny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe paste and then make it into cakes and dry them gently How to make quince cakes ordinary ☜ To make ordinary Quince cakes take a good peece of a preserued Quince and beate in a morter and worke it vp into a very stiffe paste wiâ—h fine searst Sugar then print it and drie them gently How to make Cinamon stickes ☜ To make most Artificiall Cinamon stickes take an ounce of Cinamon and pound it and halfe a pound of Sugar then take some gumme Dragon and put it in steepe in Rosewater then take thereof to the quantity of a hasell nut and worke it out and print it and roule it in forme of a Cinamon sticke How to make Cinamon water To make Cinamon water take a pottle of the best Ale and a pottâ—e of sack-lees a pound of Cinamon sliced fine and put them together and let them stand two daies then distill them in a limbecke or glasse Still How to make Wâ—rme-wood water To make Wormewood water take two gallons of good Ale a pound of Aniseedes halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of wormewood and put them into the Ale and let them stand all night and then distill them in a limbeck with a moderate fire To make swâ—ete water To make sweete water of the best kind take a thousand damaske roses two good handfuls of Lauendar tops a three peny waight of mace two ounces of cloues bruised a quart of running water put a little water into the bottome of an earthen pot and then put in your Roses and Lauender with the spices by little and little and in the putting in alwaies knead them downe with your fist and so continue it vntill you haue wrought vp all your Roses and Lauender and in the working betweene put in alwaies a little of your water then stop your pot close and let it stand foure daies in which time euery morning and euening put in your hand and pull from the bottome of your pot the saide Roses working it for a time and then distill it and hang in the glasse of water a graine or two of Muske wrapt in a peâ—ce of Sarcenet or fine cloath Another way Others to make sweete water take of Ireos two ounces of Calamus halfe an ounce of Cipresse rootes halfe an ounce of yellow Saunders nine drams of Cloues bruised one ounce of Beniamin one ounce of Storax and Calamint one ounce and of Muske twelfe graines and infusing all these in Rose-water distill it To make date Leach To mâ—ke an exceâ—lent Date-Leach take Dates and take out the stoneâ— and the whâ—te rinde and beate them with Sugaâ— Cinamon and Ginger very finely then work it as you would worke a peece of paste and then print them as you please To make sugar plate To mâ—ke a â—ind of Sugar plate take Gumme Dragon and lay it in Rose-water â—wo daies then take the powder of faire Hepps and Sugar and the iuyce of an Oreng beate all these together in a Morter then take it out and worke it with your hand and print it at your pleasure To make spice Cakes To make excellent spice Cakes take halfe a pecke of very fine Wheat-flower take almost one pound of sweet butter and some good milke and creame mixt together set it on the fire and put in your butter and a good deale of sugar and let it melt together then straine Saffron into your milke a good quantity then take seuen or eight spoonefulls of good Ale-baâ—me and eight egges with two yelkes and mixe them together then put your milke to it when it is somewhat cold and into your flower put salt Aniseedes bruised Cloues and Mace and a good deale of Cinamon then worke all together good and stiffe that you need not worke in any flower after then put in a little rosewater cold then rub it well in the thing
Rew drunke in a morning foure or fiue daies together at each time an ounce purifieth the flowers in women the same water drunke in the morning fasting is good against the gryping of the bowels and drunke at morning and at night at each time an ounce it prouoketh the tearmes in women The water of Sorrell drunke is good for all burning and pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it slacketh the thirst it is also good for the yellow Iaundise being taken sixe or eight dayes together it also expelleth from the liuer if it be drunke and a cloth wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is dry then wet another and apply it and thus doe three or foure times together Lastly the water of Angelica is good for the head for inward infection either of the plague or pestilence it is very soueraigne for sore breasts also the same water being drunke of twelue or thirteene daies together is good to vnlade the stomack of grosse humours and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraigne medicine for the gout by bathing the diseased members much therein Now to conclude and knit vp this chapter it is meere that our hous-wife know that from the eight of the Kalends of the moneth of Aprill vnto the eight of the Kalends of Iuly all manner of hearbes and leaues are in that time most in strength and of the greatest vertue to be vsed and put in all manner of medicines also from the eight of the Kalends of Iuly vnto the eight of the Kalends of October the stalks stems and hard branches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the Kalends of October vnto the eight of the Kalends of Aprill all manner of roots of hearbs and plants are the most of strength and vertue to be vsed in all manner of medicines ☜ An excellent water for perfume To make an excellent sweet water for perfume you shall take of Basill Mints Marierum Corne-slaggerootes Isâ—op Sauory Sage Balme Lauender Rosemary of each one handfull of Cloues Cinamon and Nutmegs of each halfe an ounce then three or foure Pome-citrons cut into slices infuse all these into Damaske-rose water the space of three dayes and then distill it with a gentle fire of Char-coale then when you haue put it into a very cleane glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fiâ—e Lawne and then hang it within the water This being either burnt vpon a hot pan or else boyled in perfuming pans with Cloues Bay-leaues and Lemmon-pils will make the most delicatest perfume that may be without any offence and will last the longest of all other sweet perfumes as hath been found by experience To perfume Gloues To perfume gloues excellently take the oyle of sweet Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them all together and grind them vpon a painters stone and then annoint the gloues therâ—wiâ—h yet before you annoint them let them be dampishly moistned with Damaske rose-Rose-water To perfume a Ierkin To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues halfe penny-worths of each and take two spunges and warme one of them against the fire and rub your Ierkin therewith and when the oyle is dried take the other spunge and dip it in the oyle and rub your Ierkin therewith till it be dry then lay on the perfume before prescribed for gloues ☞ To makâ— washing Balls To make very good washing bals take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them to pouder with Cloues and Arras then beate them all with a sufficient quantity of Sope till it bee stiffe then with your hand you shall worke it like paste and make round balls thereof To make a mâ—ske Ball. To make Muske balls take Nutmegs Mace Cloues Saffron and Cinamon of each the waight of two-pence beate it to fine pouder of Masticke the waight of two pence halfe penny of Storax the waight of six-pence of Labdanum the waight of tâ—nne-pence of Ambergreece the waight of six-pence and of Muske foureâ—graines dissolue and worke all these in hard sweete sope till it come to a stiffe paste and then make balls thereof ☜ A perfume to burne To make a good perfume to burne take Beniamin one ounce Storaxe Calamint two ounces of Mastick white Ambergreece of each one ounce Ireos Calamus Aromaticus Cypresse-wood of each halfe an ounce of Camphire one scruple Labdanum one ounce beate all these to pouder then take of Sallow Charcole sixe ounces of liquid Storax two ounces beate them all with Aquauita and then shall you role them into long round rolles To make Pomanders To make Pomanders take to penny-worth of Labdanum two penny-worth of Storax liquid one penny-worth of Calamus Aromaticus as much Balme halfe a quarter a pound of fine waxe of Cloues and Maâ—e two penny-worth of liquid Aloes three penny-worth of Nutmegs eight peny-worth and of Muske foure grains beate all these exceedingly together till they come to a perfect substance then mould it in any fashion you please and dry it To make Vinegar To make excellent strong Vinegar you shall brew the strongest Ale that may be and hauing tunned it in a very strong vessell you shall set it either in your garden or some other safe place abroad where it may haue the whole Summers day Sun to shine vpon it and there let it lie till it be extreame sowre then into a Hogshead of this Vinegar put the leaues of foure or fiue hundred Damaske Roses and after they haue layen for the space of a moneth therein house the Vinegar and draw it as you neede it To make dry vinegar To make drie Vinegar which you may carry in your pocket you shall take the blades of greene corne either Wheat or Rie and beate it in a morter with the strongest Vinegar you can get till it come to a paste then role it into little balls and dry it in the Sunne till it be very hard then when you haue any occasion to vse it cut a little peece thereof and dissolue it in wine and it will make a strong Vinegar To make veriuyce To make Veâ—iuyce you shall gather your Crabbs as soone as the kernels turne blacke and hauing layd them a whâ—le in a heape to sweate together take them and picke them from stalkes blackes and rottennesse then in long troughs with beetles for the purpose crush and breake them all to mash then make a bagge of course haire cloth as square as the presse and fill it with the crusht Crabs then put it into the
here before I proceede any further how she shaâ—l dye her wooll her selfe into any colour meete for heâ— vse To dye wâ—oll blacke First then to dye wooll blacâ—e you shall take two pound of Gals and bruâ—se them then take halfe so much of the best greene Coperas and boyle them both together in two gallons of running water then shall you put your wooll therein and boile it so done take it for hand dry it To dye wooll of haire câ—lâ—râ— If you will dye your wooll of a bright haire colour first boyle your wooll in Allum and water then take it foorth and when it is cold take chamber-lye and chimâ—ey-soote and mixing them together well boyle your wooll againe therein and stirre it exceeding well about then take it forth and lay it where it may conueniently dry To dye wooll red If you would dye your wooll into a perfect red colour set on a pâ—n full of water when it is hot put in a peâ—ke of Whâ—ate branne and let it boyle a little then put it into a tub and put twice as much cold water vnto it and let it stand vntill it be a weeke old hauing done so then shall you put to ten pounds of wooll a pound of Allum then heate your liquor againe and put in your Allum and so soone as it is melted put in your wooll and let it boyle the space of an houre Then take it againe and then set on more branne and water Then take a pound of Madder and put in your Madder when the liquor is hot when the Madder is broken put in the wooll and open it and when it commeth to be very hot then stirre it with a staffe and then take it out and wash it with faire water then set on the panne againe with faire water and then take a pound of Saradine bucke and put it therein and let it boyle the space of an egge seething then put in the wooll and stirre it three or foure times about and open it well after dry it To dye wooll blew To dye Wooll blew take good store of old chamber-lye and set it on the fire then take halfe a pound of blew Neale Byse or Indico and beate it small in a morter and then put it into the Lye and when it seethes put in your wooll To dye a Puke To dye Wooll of a puke colour take Galles and beate them very small in a morter put them into faire seething water and boyle your Wooll or your Cloth therein and boyle them the space of halfe an howre then take them vp and put in your Copheras into the same liquor then put in your wooll againe and doing thus once or twice it will bee sufficient To dye a sinder colour And if you will dye your Wooll of a Sinder colour which is a very good colour you shall put your redde wooll into your puke liquor and then it will failelesse be of a sinder colour To dye greene or yellow If you will dye your wooll either greene or yellow then boyle your Woodward in faire water then put in your Wooll or cloth and the Wooll which you put in white will be yeâ—low and that wooll which you put in blew will be greene and all this with one liquor prouided that each be first boyled in Allom. 〈…〉 wooll 〈◊〉 dying When you haue thus died your wooll into those seuerall colours meete for your purpose and haue also dried it well then you shall take it foorth and toase it ouer againe as you did before for the first roasing was to mâ—ke it receiue the colour or dye this second is to 〈…〉 the oyle and make it 〈◊〉 for spinning which 〈◊〉 as you haue â—oâ—e you shall mixâ— your colours together whâ—â—ein you are to note that the best medly is 〈…〉 compounded of two colouâ—â— onely as a 〈…〉 for to haue more is but confu◠〈…〉 but distraction to the sight 〈…〉 the proportion or your mixtures you shall 〈◊〉 take two parts of the darker colour and but a third 〈◊〉 of the light As for example your Web containes 〈◊〉 pound and the colours are red and greene you 〈◊〉 it 〈◊〉 tâ—ke right pound of the greene wooll and but 〈◊〉 pouâ—d of the red and so of any other colours whâ—râ— thâ—re is difference in brightnesse 〈…〉 But if it be so that you will needs haue your cloth of three colours as of two darke and one light or two light and oâ—â— darke As thus you will haue Crimson Yellow and 〈◊〉 you shall take of the Crimson and yellow of each two pound and of the puâ—e eight pound 〈…〉 is two light colours to one darke but if you 〈…〉 a greene and an orenge tawny which is 〈…〉 and one light then you shall taâ—e of the puke and greene and the orenge tawny of each a like quantity 〈…〉 of or her foure pounds when you haue equally diuided yoâ—r portions then you shall spread vppâ—n the ground a sâ—eâ—e and vpon the same first lay a thin layre or bed of your darker colour all of one euen thickâ—esse then vpon the same layre lay anâ—ther much thinner of the brighter quantity being so 〈◊〉 â—s you guesse it hardâ—y halfe so muâ—h as the darker thâ— couâ—r it ouer with aâ—oâ—hâ—r layre of the sad colour or colâ—â—rs againe then vpon it another of the bright againâ—◠〈◊〉 thus lay layre vpon laâ—re till all your wooll be 〈◊〉 then beginning at one end to râ—le vp round and 〈◊〉 together the whole bed of wooâ—l and then causing one to kneele hard vpon the rouâ—e that 〈◊〉 may not stirâ—e nor open with your hands toase and puâ—l out all the wooll in small peeces And then taking a paire of Stoâ—â—e-cards sharpe and large and bound fâ—st to a forme 〈◊〉 such like thing and on the the same Combe and Card ouer all the wooll till you see it perfectly and vndistinctly mixed together and that indeed it is become one intire colour of diuerse without spots or vndâ—uided lockes or knots in which doing you shall be very carefull and heedfull with your eye and if you finde any hard knot or other felter in the wooll which will not open though it be neuer so small yet you shall picke it out and open it or else being any other 〈◊〉 cast it away for it is the greatest art in House wifery to mixe these wools aright and to make the cloâ—h without blemish Of the dying of Wooll Your wooll being thus mixed perfectly together you shall then oyle it or as the plaine House-wife termes it grease it In this manner being said in a round flaâ— bâ—d you shall take of the best Rapâ— oyle or for want thereof either well rayd red gooâ—â— grease or swines grese and hauing melted it with your hand sprinkle it all ouer your wooll and worke it very well into the same then turne your wooll about and doe as much on the other side till you haue oyled all the wooll ouer and that there is not a locke which is
not curdled you shall put away then open the curd and picke out of it all manner of motes chieâ—s of grasse or other fiâ—th gotten into the same Then wash the curd in so many cold waters till it be as white and cleane from all sorts of moates as is possible then lay it on a cleane cloth that the water may draine from it which done ley it in another dry vessell then take a handfull or two of salt and rubbe the curd therewith exceedingly then take your bagge and wash it also in diuerse cold waters till it be very cleane and then put the curd and the salt vp into the bag the bagge being also well rub'd within with salt and so put it vp and salt the outside also all ouer and then close vp the pot close and so keepe them a full yeare before you vse them For touching the hanging of them vp in chimney corners as course House-wiues do is sluttish naught and vnwholesome and the spending of your runnet whilst it is new makes your cheese heaue and proue hollow Seasoning of the runnet When your runnet or earning is fit to be vsed you shall season it after this manner you shall take the bag you intend to vse and opening it put the curd into a stone morter or a bowle and with a wooden pestle or a roling pinne beate it exceedingly then put to it the yelkes of two or three egges and halfe a pint of the thickest and sweetest creame you can fleete from your milke with a peny-worth of saffron finely dried and beaten to powder together with a little Cloues and Mace and stirre them all passing well together till they appeare but as one substance and then put it vp in the bagge againe then you shall make a very strong brine of water and salt and in the same you shall boile a handfull or two of Saxifrage and then when it is cold cleare it into a cleane earthen vessell then take out of the bag halfe a dosen spoonfull of the former curd and mixe it with the brine then closing the bagge vp againe close hang it within the brine and in any case also steepe in your brine a few Wall-nut-tree leaues and so keepe your runnet a fortnight after before you vse it and in this manner dresse all your bagges so as you may euer haue one ready after another and the youngest a fortnight olde euer at the least for that will make the earning quicke and sharpe so that foure spoonefuls thereof will suffice for the gathering and seasoning of at lâ—ast twelue gallons of milke and this is the choysest and best earning which can possible be made by any House-wife To make a new Miâ—ke â—heese compound To make a new milke or morning milke Cheese which is the best cheese made ordinarily in our Kingdome you shall take your milke early in the morning as it comes from the Cow and syle it into a cleane tubbe then take all the creame also from the milke you milkt the euening before and straine it into your new miâ—ke then take a pretty quantity of cleane water and hauing made it scalding hot poure it into the milke also to scald the creame and it together then let it stand and coole it with a dish til it be no more then lukewarme then go to the pot where your earning bags hangs and dâ—aw from thence so much of the earning without stirring of the bag as will serue for your proportion of milke straine it therein very carefully for if the least mote of the curd of the earning fal into the cheese it will make the cheese rot and mould when your earnings is put in you shall couer the milke and so let it stand halfe an howre or thereabouts for if the earning be good it will come in that space but if you see it doth not then you shall put in more being come you shall with a dish in your hand breake and mashe the curde together possing and turning it about diuersly which done with the flat paâ—mes of your hands very gently presse the curde downe into the bottome of the tubbe then with a thinne dish take the whey from it as cleane as you can and so hauing prepared your Cheese-fat answerable to the proportion of your curd with both your hands ioyned together put your curd therein and breake it and presse it down hard into the fat till you haue fild it then lay vpon the top of the curd your flat Cheese boord and a little small weight thereupon that the whey may drop from it into the vnder vessell when it hath done dropping take a large Cheese cloth and hauing wet it in the cold water lay it on the Cheese-boord and then turne the Cheese vpon it then lay the cloth into the Cheese-fat and so put the Cheese therein againe and with a thin slice thrust the same downe close on euery side then laying the cloth also ouer the top to lay on the Cheese boord and so carry it to your great presse and there presse it vnder a sufficient waight after it hath beene there prest halfe an houre you shall take iâ— and turne it into a dry cloth and put it into the presse againe and thus you shall turne it into dry cloaths at least fiue or sixe times in the first day and euer put it vnâ—er the presse againe not taking it there from till the next day in the euening at soonest the last time it is turned you shall turne it into the dry fat without any cloth at all When it is prest sufficiently and taken from the fat you shall then lay it in a kimnell and rub it first on the one side and then on the other with salt and so let it â—e all that night then the next morning you shall doe the like againe and so turne it vpon the brine which comes from the salt two or three dayes or more according to the bignesse of the Cheese and then lay it vpon a faire table or sheâ—fe to drie forgetting not euery day once to rubbe it all ouer with a cleane cloth and then to turne it till such time that it be throughly drie and fit to goe into the Cheese hecke ad in this manner of drying you must obserue to lay it first where it may dry hastily and after where it may dry at more leysure thus may you make the best and most principall cheese A Cheese of two meales Now if you will make Cheese of two meales as your mornings new milke and the euenings Creame milke and all you shall doe but the same formerly rehearsed And if you will make a simple morrow milke Cheese which is all of newe milke and nothing else you shall then doe as is before declared onely you shall put in your earning so soone as the milke is fild if it haue any warmth in t and not scald it but if the warmth be lost you shall put it into a kettle and giue it
OAts although they are of all manner of graine the cheapest because of their generality being a graine of that goodnesse and hardnesse that it will grow in any soyle whatsoeuer be it neuer so rich or neuer so poore as if Nature had made it the onely louing companion and true friend to mankind yet is it a graine of that singularity for the multiplicity of vertues and necessary vses for the sustenance and support of the Family that not any other graine is to be compared with it for if any other haue equall vertue yet it hath not equall value and if equall value then it wants many degrees of equall vertue so that ioyning vertue and value together no Husband House-wife or House-keeper whatsoeuer hath so true and worthy a friend as his Oats are To speake then first of the vertues of Oates as they accrew to Cattell and creatures without doore and first to begin with the Horse there is not any food whatsoeuer that is so good wholesome and agreeable with the nature of a Horse as Oates are being a Prouendar in which he taketh such delight that with it he feedeth traualleth and doth any violent labour whatsoeuer with more courage and comfort then with any other food that can be inuented as all men know that haue either vse of it or Horses neither doth the Horse euer take surfeit of Oates if they be sweet and dry for albe he may well be glutted or stalâ—ed vpon them with indiscreet feeding and so refuse them for a little time yet he neuer surfeiteth or any present sicknesse follow after whereas no other graine but glut a Horse therewith and instantly sicknesse will follow which shewes surfeit and the danger is oft incurable for wee read in Italy at the siege of Naples of many hundred Horses that died on the surfeit of wheat at Rome also dyed many hundred Horses of the plague which by due proofe was found to proceed from a surfeit taken of peason and fetches and so I could runne ouer all other graines but it is needlesse and farre from the purpose I haue to handle suffice it Oates for Horses are the best of all foods whatsoeuer whether they be but onely cleane thresht from the straw and so dryed oâ— conuerted to Oatmeale and so ground and made into Bread Oates boiyl'd and giuen to a Horse whilst they are coole and sweete are an excellent foode for any Horse in the time of disease pouerty or sicknesse for they scower and sat exceedingly In the same nature that Oates are for Horses so are they for the Asse Mule Camell or any other Beast of burthen If you will feede either Oxe Bull Cow or any Neate whatsoeuer to an extraordinary height of fatnesse there is no foode doth it so soone as Oates doth whether you giue them in the straw or cleane thresht from the sheafe and well winnowed but the winnowed Oate is the best for by them I haue seen an Oxe fed to twenty pound to twenty foure pound and thirty pounds which is a most vnreasanable reckoning for any beast onely fame and the tallow hath beene precious Sheepe or Goates may likewise be fed with Oates to as great price and profit as with Pease and Swine are fed with Oates either in taw Malt or otherwise to as great thicknesse as with any graine whatsoeuer onely they must haue a few Pease after the Oates to harden the fat or else it will waste and consume in boyling Now for holding Swine which are onely to be pâ—eserued in good flesh nothing is better then a thin mange made of ground Oates whey Butter-milke or other ordinary washe or swillings which either the Dury or Kitchin affoordeth nor is there any more soueraigne or excellent meate for Swine in the time of sicknesse then a mange made of ground Oates and sweet Whey warmed luke-warme on the fire and mixt with the powder of Raddle or ted Oaker Nay if you will goe to the matter of pleasure there is not any meate so excellent for the feeding and wholesome keeping of a Kenell of hounds as the Mangge made of ground Oats and scalding water or of beefe-broth or any other broth in which flesh hath beene sodden if it be for the feeding strengthning and comforting of Grey-hounds Spaniels or any other sort of tenderer Doggs there is no meate better then sheepes-heads haire and all or other intralls of sheepe chopt and well sodden with good store of Oate-meale Now for all manner of Poultry as Cocks Capons Hens Chickens of great size Turâ—yes Gâ—ese Ducks Swannes and such like there is no food feedeth them better then Oates and if it be the young breede of any of those kinds euen from the first hatching or disclosing till they be able to shift for them selues there is no food better whatsoeuer then Oate-meale greets or fine Oate-meale either simple of it selfe or else mixt with milke drinke or else new made Vrine Vertue of Oates for man Thus much touching the vertues and quality of Oates or Oate-meale as they are seruiceable for the vse of Cattle and Poultry Now for the most necessary vse thereof for man and the geneall support of the family there is no graine in our knowledge answerable vnto it first for the simple Oate it selfe excepting some particular physicke helpes as frying them with sweet butter and putting them in a bag and very hot appâ—ied to the belly or stomacke to auoyde collicke or windinesse and such like experiments the most especiall vse which is made of them is for Malt to make Beere or Ale of which it doth exceeding well and maintaineth many Townes and Countries but the Oat-meale which is drawne from them being the heart and kernell of the Oate is a thing of much rarer price and estimation for to speake troth it is like Salt of such a generall vse that without it hardly can any Family be maintained therefore I thinke it not much amisse to speake a word or two touching the making of Oate-meale you shall vnderstand then that to make good and perfect Oat-meale you shall first dry your Oates exceeding well and then put them on the Mill which may either be Water-mill Wind-mill or Horse-mill but the hors-mill is best and no more but crush or hull them that is to carry the stones so large that they may no more but crush the husk from the Kernell then you shall winnow the hulls from the kirnells either with the wind or a Fanne and finding them of an indifferent cleannesse for it is impossible to hull them all cleane at the first you shall then put them on againe and making the Mill goe a little closer runne them through the Mill againe and then winnow them ouer againe and such greetes or kirnels as are cleane huld and well cut you may lay by and the rest you shall run through the mill againe the third time and so winnow them againe in which time all will bee perfit and the greetes or full kirnels
will separate from the smaller Oate-meale for you shall vnderstand that at this first making of Oate meale you shall euer haue two sorts of Oate meales that is the full whole greete or kirnell and the small dust Oate meale as for the course hulles or chaffe that commeth from them that also is worthy sauing for it is an excellent good Horse-prouender for any plow or labouring Horses beeing mixt with either Beanes Pease or any other Pulse whatsoeuer The vertues of Oate-meale Now for the vse and vertues of these two seuerall kinds of Oate-meales in maintaining the Family they are so many according to the many customes of many Nations that it is almost impossible to recken all yet as neere as I can I will impart my Knowledge and what I haue tane from relation First for the small dust or meale Oate-meale it is that with which all pottage is made and thickned whether they be meate-pottage milke-pottage or any thicke or else thinne grewell whatsoeuer of whose goodnesse and wholesomenesse it is needlesse to speake in that it is frequent with euery experience also with this small meale oate-meale is made in diuerse Countries six seuerall kinds of very good and wholsome bread euery one finer then other â—s your Anacks Ianacks and such like Also there is made of it both thicke and thin Oaten-cakes which are very pleasant in taste and much esteemed but if it be mixed with fine wheate-meale then it maketh a most delicate and dainty oate-cake either thicke or thin such as no Prince in the world but may haue them serued to his table also this small oat-meale mixed with blood and the Liuer of either Sheepe Calfe or Swine maketh that pudding which is called the Haggas or Haggus of whose goodnesse it is in vaine to boast because there is hardly to be found a man that doth not affect them And lastly from this small oat-meale by oft steeping it in water and clensing it and then boyling it to a thicke and stiffe ielly is made that excellent dish of meate which is so esteemed of in the west parts of this Kingdome which they call Wash brew and in Chesheire and Lancasheire they call it Flamery or Flumery the wholesomnesse and rare goodnesse nay the very Physicke helpes thereof being such and so many that I my selfe haue heard a very reuerend and worthily renowned Physition speake more in the commendations of that meate then of any other foode whatsoeuer and certaine it is that you shall not heare of any that euer did surfeite of this Wash-brew or Flammery and yet I haue seene them of very dainety and sickely stomackes which haue eaten great quantities thereof beyond the proportion of ordinary meates Now for the manner of eating this meate it is of diuerse diuersly vsed for some eate it with hony which is reputed the best sauce some with Wine either Sacke Claret or White some with strong Beere or strong Ale and some with milke as your ability or the accommodations of the place will administer Now there is deriued from this Wash-brew another courser meate which is as it were the dregges or grosser substance of the Wash-brew which is called Gird brew which is a well â—illing and sufficient meate fit for seruants and men of labour of the commendations whereof I will not much stand in that it is a meate of harder disiestion and fit indeed but for strong abâ—e stomackes and such whose toyle and much sweate both liberally spendeth euill humors and also preserueth men from the offence of fulnesse and surfeits Now for the bigger kind of Oate-meale which is called Greets oâ— Corne Oate meale it is of no lesse vse then the former nor are there fewer meates compounded thereof for first of these greets are made all sorts of puddings or potts as the West-countrey tearmes them whether they be blacke as those which aâ—e made of the blood of Beasts Swine Sheepe Geese Red or Fallow Deere or the liâ—e mixt with whole greetes suet and wholesome hearbes or else white as when the greetes are mixt with good creame egges bread-crummes suet currants and other wholesome spices Also of these greets are made the good Friday pudding which is mixt with egges milke suet peni-royall and boyld first in a linnen bagge and then stript and buttered with sweet butter Againe if you rost a goose and stop her belly with whoâ—e greetes beaten together with egges and after mixt with the grauy there cannot be a better or more pleasanter sâ—uce nay if a man be at â—ea in any long trauell he cannot eate a more wholesome and pleasant meate then theâ—e whole greets boyld in water till they burst and then mâ—xt wiâ—h butter and so eaten with spoones which although sea-men call simply by the name of Lâ—bâ—olly yet there is not any meate how significant soeuer the name be that is more toothsome or wholesome And to conclude there is no way or purpose whatsoeuer to which a man can vse or imploy Rice but with the same seasoning and order you may imploy the whole greetes of Oate-meale and haue full as good and wholesome meate and as well tasted so that I may well knit vp this chapter with this approbation of Oate meale that the little charge and great benefite considerâ— it is the very Crowne of the House wiâ—es gaâ—â—and and doth more grace her table and her knowledge then all graines whatsoeuer neither indeed can any Famiâ—y oâ— Household be well and thriftily maintained where this is either scant or wanting And thus much touching the nature woâ—â—h vertues and great necessity of Oates and Oate-meale CHAP. 8. Of the Office of the Brew-house and the Bake house and the necessary things belonging to the same WHen our English House-wife knowes how to preserue health by wholesome Physicke to nourish by good meate and to cloath the body with warme garments shee must not then by any meanes bee ignorant in the prouision of Bread and Drinke shee must knowe both the proportions and compositions of the same And for as much as drinke is in euery house more generally spent then bread being indeede but how well I know not made the very substance of all entertainement I will first beginne with it and therefore you shall knowe that generally our Kingdome hath out two kindes of drinkes that is to say Beere and Ale but particularly foure as Beere Ale Perry and Cider and to these we may adde two more Meede and Metheglin two compound drinkes of hony and hearbs which in the places where they are made as in Wales and the march â—s are reckoned for exceeding wholesome and cordiall Strong Beere To speake then of Beere although there be diuers kinds of tastes and strength thereof according to the allowance of Malt Hoppes and age giuen vnto the same yet indeed there can be truly sayd to be but two kinds thereof namely ordinary beere and March beere all other beeres being deriued from them Of ordinary Beere Touching ordinary Beere
Ale and when you tunne it you shall put it into round bottles with narrow mouthes and then stopping them close with corke set them in a cold sellar vp to the wast in sand and be sure that the corkes be fast tied in with strong packe-thrid for feare of rising out or taking vent which is the vtter spoyle of the Ale Now for the small drinke arising from this Bottle-ale or any other beere or ale whatsoeuer if you keepe it after â—t is blinckt and boyled in a close vessell and then put it to barme euery morning as you haue occasion to vse it the drinke will drinke a great deale the fresher and be much more liuely in taste Of making perry or cider As for the making of Perry and Cider which are drinkes much vsed in the West parts and other Countries well stored with fruit in this Kingdome you shall know that your perry is made of peares onely and your Cider of Apples and for the manner of making thereof it is done after one fashion that is to say after your Peares and Apples are well pickt from the stalkes rottennesse and all manner of other filth you shall put them in the presse-mill which is made with a mil-stone running round in a circle vnder which you shall crush your peares or apples and then straining them through a bagge of haire-cloth tunne vp the same after it hath bene a little setled into Hogs-heads Barrels and other close vessels Now after you haue prest all you shall saue that which is within the haire cloth bagge and putting it into seuerall vessels put a pretty quantity of water thereunto and after it hath stood a day or two and hath beene well stirred together presse it ouer also againe for this will make a small perry or cider and must be spent first Now of your best sider that which you make of your summer or sweete fruit you shall call summer or sweete cider or perty and that you shall spend first also and that which you make of the winter and hard fruit you shall call winter and sowre cider or perry and that you may spend last for it will indure the longest Thus after our English House-wife is experienc't in the brewing of these seuerall drinkes shee shall then looke into her Bake-house and to the making of all sorts of bread either for Maisters seruants or hinds and to the ordering and compounding of the meale for each seuerall vse Ordering of Meale To speake then first of meales for bread they are either simple or compound simple as Wheate and Rye or compound as Rye and Wheate mixt together or Rye Wheate and Barley mixt together and of these the oldest meale is euer the best and yeeldeth most so it be sweet and vntainted for the preseruation whereof it is meet that you clense your meale well from the bran and then keepe it in sweet vessels Baking Manchets Now for the baking of bread of your simple meales your best and principall bread is manchet which you shall bake in this maner First your meale being ground vpon the blacke stones if it be possible which make the whitest flower and boulted through the finest boulting cloth you shall put it into a cleane Kimnell and opening the flower hollow in the midst put into it of the best Ale-barme the quantity of three pints to a bushell of meale with some salt to season it with then put in your liquor reasonable warme and kneade it very well together with both your hands and through the brake or for want thereof fold it in a cloth and with your feete tread it a good space together then letting it lie an houre or there abouts to swell take it foorth and mold it into manchets round and flat scotch them about the waste to giue it leaue to rise and pricke it with your knife in the top and so put it into the Ouen and bake it with a gentle heate Baking cheate Bread To bake the best cheate bread which is also simply of wheate onely you shall after your meate is drest and boulted through a more course boulter then was vsed for your manchets and put also inâ—o a cleane tub trough or kimâ—ell take a sowre leauen that is a piece of such like leauen saued from a foâ—mer batch and well fild with salt and so laid vp to sower and this sower leauen you shaâ—l breake into small pieces into warme water and then straine it which done make a deepe hollow hole as was before said in the midst of your flower and therein powre your strained liquor then with your hand mixe some part of the flower therwith till the liquor be as thicke as pancake batter then couer it all ouer with meale and so let it lie all that night the next morning stirre it and all the rest of the meale weâ—l together and with a little more warme water barme and salt to season it with bring it to a perfect leauen stiffe firme then knead it breake it and read it as was before said in the manchets and so mold it vp in reasonable bigge loaues and then bake it with an indifferent good heate and thus according to these two examples before shewed you may brâ—ake leauend or vnleauend whatsoeuer whether it be simple corne as Wheate or Rie of it selfe or compound graine as Wheate and Rie or Wheate and Barley or Rie and Barley or any otheâ— mixt white corne onely because Rie is a litttle stronger graine then Wheate it shall be good for you to put your water a little hotter then you did to your wheate Baking of browne bread· For your browne bread or bread for your hinde-seruants which is the coursest bread for mans vse you shall take of barley two bushels of pease two pecks of of Wheate or Rie a pecke a pecke of malt these you shall grind all together and dresse it through a meale siue then putting it into a sower trough set liquor on the fire and when it boyles let one put on the water and another with a mash rudder stirre some of the flower with it after it hath beene seasoned with salt and so let it be till the next day and then putting to the rest of the flower worke it vp into stiffe leauen then mould it and bake it into great loaues with a very strong heate now if your trough be not sower enough to sower your leauen then you shal either let it liâ— longer in the trough or else take the helpe of a sower leauen with â—our boyling water for you must vnderstand that the hotter your liquor is the lesse will the smâ—ll or â—anknesse of the pease be receiued And thus much for the baking of any kind of bread which our English House-wife shall haue occasion to vse for the maintenance of her family Generall obseruations in the brew-house and bake-hâ—use As for the generall obseruations to be respected in the Brew-house or Bake-house they be these first that your Brew house be seated in so conuenient a part of the house that the smoke may not annoy your other more priuate roomes then that you furnace be made close and hollow for sauing fewell and with a vent for the passâ—ge of smoake least it taint your lâ—quor then that you preferre a copper before a lead next that your Mâ—sh-fat bee euer neerest to your leade your cooler neerest your Mash-fat and your Gul fat vnder your cooler and adioyning to them all seuerall cleane â—ubs to receiue your worts and liquors then in your Bake-house you shall haue a faire boulting house with large pipes to boult meale in faire troughes to lay leauen in and sweet safes to receiue your bran you shall haue boulters searses raunges and meale siues of all sorts both fine and course you shall haue faire tables to mould on large ouens to brake in the soales thereof rather of one or two intire stones then of many brickes and the mouth made narrow square and easie to be close couered as for your peeles cole-rakes maukins and such like though they be necessary yet they are of such generall vse they neede no further relation And thus much for a full satisfaction to all the Husbands and House-wiues of this Kingdome touching Brewing Baking and all whatsoeuer else appertaineth to either of their offices The end of the English Hous-wife FINIS A Hous-wife must be religious Shee must be temperate Other Garments Oâ— her Dyet Her generall vertues OF Her vertues in Physicke Dr. Burket Dr. Bomelius To make one sweate Another Another Additions to the diseases of the pâ—e part Additions to greene woundâ— Obseruations in roast meats Spitting of roast-meates The complexions of meate Shoueler or large Fowle To bake beefe or mutton for Venison Of tosing â—oâ—ll The dying of Wooll Of â—owing of 〈…〉 The time it shaâ—l lie in the water The drying of Hempe oâ— Flaxe When it is brâ—k't enough Bucking yarne 〈…〉 Oâ— Kine Qâ—anâ—ity of 〈◊〉 〈…〉 Mâ—neer of Mâ—â—kâ—ng Ordering of milke vessels Of keeping Creame The handling of butter Clensing of butter Of Butter milke Curds Of Whigge Cheese of one meale The drying of Mault Making of Oate-meale Diuersities of Drinkes Of Baking