piece of Lawn and so drink it in some Broth or Caudle and it will by God's help cause the Patient to be presently delivered 63. For Infants troubled with wind and Phlegm Give them a little pure sugar-candy finely bruised in saxifrage water or scabrous water in a spoon well mingled together 64. A most excellent Medicine to breed their Teeth easily Take of pure Capons Grease very well clarify'd the quantity of a Nutmeg and twice as much of pure Honey mingle and incorporate them well together and anoint the Childs Gums therewith three or four times a day when its Teething and they will easily break the Flesh and prevent Torments and Agues and other Griefs which usually accompany their coming forth 65. For Agues in Children Take a spoonful of good Oyl of Populeon and put thereto 2 spoonfuls of good Oyl of Roses mingle them well together and then warm them before the Fire anoint the Childs Joynts and Back also his Forehead and Temples twice a day Chasing the Oyntment well in 66. To cause a young Child to go to stool Chafe the Childs Navel with May Butter before the Fire then take some Black Wool and dip it in the Butter and lay it to the Navel and it will procure a stool this is also good for one in years that can take no other Medicine 67. For Worms in Children Take of Myrrh and Aloes very finely powdered of each a Penny-worth and put thereto a few drops of Chymical Oyl of Wormwood or savine and a little Turpentine make these up into a Plaister and lay it to the Childs Navel 68. To help one that is blasted Take the White of an Egg and beat it in a Mortar put to it a quarter of an ounce of Coperas and grind them well together till it come to an Oyntment and therewith anoint the sore Face and it will ease the pain and take away the swelling and when it is well nigh whole anoint the place with a little Populeon and that will make the skin fair and well again 69. An Excellent salve Take a pound of Bees-Wax a pint of sallet-oyl three ounces of Red-Lead boyl all together in a new earthen Pipkin keeping it stirring all the while till it grows of a darkish Colour then keep it for use or make searcloaths of it while it is hot It is most approved against any Pain sore scald Cut Burn to streâ—gthen the Back or remove any old Ach whatsoever 70. A Julep of Doctor Trench for the Fits of the Mother In the time of the year distill Black Cherry-Water Piony flower-flower-water cowslip-Cowslip-water Rue of herb-grace-Herb-grace-water then take of the Waters of Cowslip Black Cherries Piony Rue of each an ounce and add to them water of Castor half an ounce of cinamon-Cinamon-water one dram Syrup of Clove-gilly flowers three drams mix all these together and take two spoonfuls at a time of it as often as you please 71. For a Tympany Take a handful of the blossoms of Marygolds stamp them and strain them and give the juice thereof to the Patient in a draught of Ale fasting 72. To provoke Terms a good Medicine Take Wormwood and Rue of each one handful with five or six Pepper-corns boyl them all together in a quart of White-wine or Malmsey strain it and drink thereof 73. For the Bloody Flux Take a great Apple and cut out the Core and put therein pure Virgins Wax then wet a Paper and lap it therein then rake it up in the Embers and let it roast till it be soft then eat of it as your stomach will give leave 74. For a Rheumatick Cough or Cold. Take a pint of Hyssop-water Syrup of Gilliflowers Syrup of Vinegar Syrup of Maiden-hair Syrup of Coltsfoot of each an Ounce mingle all together and drink it when you please 75. To kill a Fellon Take an Egg and roast it hard and take out the Yolk thereof then roast an Onion soft and beat the Yolk and the Onion together and lay it the sore and it will kill the Fellon 76. For the white Flux Take the powder of the flower of Pomegranates and drink it in Red Wine 77. For the Red Flux Take Sperma Ceti and drink it and truss up your self with a piece of black Cotten 78. For the Cancer in a Womans breast Take the Dung of a Goose and the Juice of Celendine and bray them well in a Morter together and lay it to the sore and this will stay the Cancer and heal it 79. For an Ague in the Breast Take Grounsel Dasie-leaves and Roots and course Wheat sifted make a Poultess thereof with the parties own Water and lay it warm to the Breast 80. For bleeding at the Nose Take Bettony and stamp it with as much Salt as you can hold betwixt your two Fingers and put it into your Nose 81. For spitting of Blood Take Smallage Rue Mints and Bettony and boyl them well in good Milk and drink it warm 82. To stanch the bleeding of a Wound or at the Nose There is no better thing than the powder of Bole-Armoniack to stanch the bleeding of a Wound the powder being laid upon it or for the Nose to be blown in with a Quill Or take the shavings of Parchment and lay it to the wound and it stancheth and healeth 83. To make the Gascoign Powder Take of Pearls white Amber Harts-Horn Eyes of Crabs and White Coral of each half an ounce of black thighs of Crabs calcined two ounces to every ounces of this powder put in a dram of Oriental Bezoar reduce them all into a very fine powder and searce them then with Harts-horn Jelly and a little Saffron 〈◊〉 therein make it up into paste and make therewitâ— Lozenges or Trochises for your use Get your Crabs for this powder about May or September before they be boyled dry your Lozenges in the Air not by Fire nor Sun 84. For the Megrim or Imposthume in the Head Take four penny weight of the Root of Pellitory of Spain a farthing weight of spikenard and boyl them in good Vinegar and when it is cold put thereto a spoonful of Honey and a Saucer-ful of Mustard and mingle them well together and hold thereof in your mouth a spoonful at once and use this eight or nine times spitting it out continually 85. For Pain in the Ears Take the juice of Wild Cucumbers and put it into the Ears and. it assuageth the Pain Also put the Wood of Green Ash in the Fire and save the Liquor that cometh out at the end and put it into the Ears it causeth the pain to cease and amendeth the Hearing Also beat the juice of Wormwood and drop it into the Ears 86. A precious Water for the Eye-sight made by King Edward the Sixth Take Smallage red Feunel Rue Vervain Bettony Agrimony Pimpernel Eufrane Sage Celendine of each a little quantity first wash them clean then stamp them and put them in a brazen pan with the powder of 14 or 15 Pepper corns fair searced
heat and swelling in the face Boyl the leaves or blossoms of Rosemary either in White-wine or fair water and use to wash thy hands and face therewith and it will preserve thee from all such inconveniences and also make both thy face and hands very smooth 28. For a Red face Take Brimstone that is whole and Cinamon of either of them an even proportion by wight beat them into small powder and searse it through a fine cloath upon a sheet of white Paper to the quantity of an ounce or more and so by even proportions in weight mingle them together in clean clarified Capons grease and temper them well together till they be well mollified and put to it a little Camphire to the quantity of a Bean and so put the whole Confection into a Glass and use it 29. To take away Pimples Take Wheat-flower mingled with Honey and Vinegar and lay it upon them 30. An Excellent Oyntment for an inflamed Face Take an ounce of the Oyl of Bays and an ounce of Quick-silver and put them in a Bladder together with a spoonful of fasting spittle and then rub them well together that none of the quick-silver be seen take this Oyntment when it is made and anoint the face therewith â—nd â—t will heal it well and fair Proved true 31. For a rich face Take 3 yolks of Eggs raw as much in quantity of fresh butter or Capons grease without salt Camphire two penny worth Red Rose-water half a pint two Grains of Civet and boyl all these together in a Dish then strain them through a clean Cloath and set it to cool and take the uppermost and use it 32. To make the Skin white and clear Boyl two ounces of French Barly in three pints of Conduit water change the water and put in the Barley again and do this till your Barley do not discolour the Water then boyl the last three pints to a quart then mix half a pint of White-wine therein and when it is cold wring the juice of 2 or 3 good Lemons therein and use it for the Morphew heat of the Face and to clear the Skin 33. An excellent Pomatum to clear the Skin Wash Barrows-grease or Lard oftentimes in May dew that hath been clarified in the Sun till it be exceeding white then take Marsh-Mallow-roots scraping off the out-sides make thin slices of them and mix them set them to macerate in a Balneo and scum it till it be clarified and will come to rope then strain it and put now and then a spoonful of May dew therein beating it till it be thorough cold in often change of May-dew then throw away that dew and put it in a Glass covering it with May-dew and so keep it for your use 34. To take away Spots and freckles from the face and Hands The Sap that issueth out of a Birch-tree in great abundance being opened in March or April and a Glass Receiver set under it to receive it This cleanseth the Skin excellently and maketh it very clear being washed therewith This Sap will dissolve Pearl a Secret not known to many 35. To take away freckles and Morphew Wash your face in the wain of the Moon with a Sponge Morning and Evening with distilled water of Elder-leaves letting it dry on the Skin you must Distil your Water in May. This I had from a Traveller who hath cured himself thereby 36. To make the Teeth White and Sound Take quart of Honey and as much Vinegar and half so much White-wine boyl them together and wash your Teeth therewith now and then 37. A Dentifrice to whiten the Teeth Take of Harts-horn and Horses teeth of each 2 ounces Sea shells common Salt Cypress-Nuts each 1 ounce burn them together in an Oven and make a powder and work it up with the Mucilage of Gum Tragagant and rub the Teeth therewith 38. To make the Teeth as white as Ivory Take Rosemary Sage and little Allom and Honey and boyl them together in fair Running water and when it is well boyled strain out the fair water and keep it in a Glass and use it sometimes to wash your Mouth and Teeth therewith and it will make them clean Also wash your Teeth with the Decoction of Lady Thistle-Root and it will cleanse and fasten the Teeth and the sore Gums make whole also the Root of Hore-hound drunk or chewed fasting doth quickly heal the Gums and maketh the Teeth clean Strawberry-leaves also cleanseth the Teeth and Gums a sure and tryed Experiment 39. To make the Teeth White Take one drop of the Oyl Vitriol and wet the Teeth with it and rub them afterwards with a course Cloth altho this Medicine be strong fear it not 40. For a stinking Breath Take two handfuls of Cummin and stamp it to powder and boyl it in Wine and drink the Syrup thereof Morning and Evening for fifteen days and it will help Dâ—â—red 41. To make Breath sweet Wash your Mouth with the Water that the Shells of Citrons have been boyled in and you will have a sweet Breath 42. To sweeten the Breath Take Butter and the juice of Featherfew and temper them with Honey and take every day a spoonful Also these things sweeten the Breath the Electuary of Aromaticks and the peel of Citrons 43. To cleanse the Mouth It is good to cleanse the Mouth every Morning by rubbing the Teeth with a Sage leaf Citron peels or with powder made with Cloves and Nutmegs forbear all Meats of ill Digestion and raw fruits 44. For running in the Ears Take the juice of Elder and drop it into the Ear of the party grieved and it cleanseth the Matter and the Filth thereof also the juice of Violets used is very good for the Running of the Ears 45. For Eyes that are Blood-shot Take the roots of Red Fennel stamp them and wring out the juice then temper it with Clarified Honey and make an Oyntment thereof and anoint the Eyes therewith and it with take away the Redness 46. To make the Hands White Take the flower of Beans of Lupines of Starch-Corn Rice Orice of each six ounces mix them and make a powder with which wash your hands in Water 47. A delicate Washing-ball Take 3 ounces of Orice half an ounce of Cypress two ounces of Calamus Aromaticus 1 ounce of Rose-leaves 〈◊〉 ounces of Lavender-flowers beat all these together in a Mortar searsing them through a fine searse then scrape some Castle soap and dissolve it in Rose-water mix your powders therewith and beat them in a Mortar then make them up in Balls 48. For the Lips chopt Rub them with the Sweat behind your Ears and this will make them smooth and well coloured 49. To prevent marks of the Small-Pox Boyl Cream to an Oyl and with that anoint the whales with a Feather as soon as they begin to dry and keep the Scabs always moist therewith let your face be anointed almost every half hoâ—r 50. To take away Child-blains in hand or feet
Boyl half a peck of Oats in a quart of Water till its dry then anoint your Hands with Pomatum and after they are well Chased hold them within the Oats as hot as you can endure them covering the bowl wherein you do your hands with a double cloath to keep in the stem of the Oats do this 3 or 4 times and it will do 51. To take away Pock-holes or Spots in the Face Wet a Cloath in White-Rose-water and set it all night to freeze in the winter then lay it upon your Face till it be dry also take 2 or 3 Poppies the reddest you can get and quarter them taking out the Kernel distil them in a quart of Red-Cows-Milk and with the water wash your Face 54. An excellent Beauty Water used by the D. of C. Take of white Tartar 2 drams Camphire 1 dram Coperas half a dram the whites of 3 or 4. Eggs the juice of a couple of Lemons Oyl of Tartar 4 ounces and as much Plantain-water white Mercury a penny-worth 2 ounces of bitter Almonds beat all these to powder and mix them with the Oyl and some Water and then boyl it upon a gentle Fire strain it and so keep it when you use it you must rub your face with a Scarlet cloath and at Night wash your face with it and in the Morning wash it off with Bran and White-wine 53. Against a stinking Breath Take a handful of Wood bine and as much Plantain bruise them very well then take a pint of Eye-selt and as much water with a little Honey and Allom keep all these waters together in a Glass and wash your mouth well therewith and hold it in your Mouth and it will destroy all Cankers and Cure a Stinking Breath and preserve the Teeth from Rottenness 54. To Procure an Excellent Colour and Complection to the Face used by the C. of S. Take juice of Hyssop and drink it in a Morning fasting half a dozen Spoonfuls in Ale warm it will procure an excellent colour is good for the Eye-sight destroyeth Worms and is good for the Stomach Liver and Lungs 55. To keep the Teeth white and kill Worms Take a little Salt in a Morning fasting and hold it under your Tongue till it be melted and then rub your Teeth with it 56. To procute Beauty an Excellent Wash Take 4 ounces of Sublimate and one ounce of Crude-Mercury and beat them together exceeding well in a Wooden Mortar and Wooden Pestle you must do it at least 6 or 8 hours then with often change of cold Water take away the Salts from the Sublimate change your Water twice every day at least and in 7 or 8 days it will be dulcified and then it is prepared lay it on with Oyl of white Poppy 57. A beauty-water for the face by Madam G. Take Lye that is not too strong and put 2 peeâ—s of Oranges and as much Citron-peel Blossoms of Camomile Bay-leaves and Maiden-hair of each a handful of Agrimony 2 or 3 ounces of barly-straw chopt in pieces a handful as much Fenugreek a pint of Vine-leaves 2 or 3 handfuls of Broom-blossoms put all these into the lye and mingle them together and so wash the Head therewith put to it a little Cinamon and Myrrh let it stand and wash your face therewith every Evening It is good to wash the Head and to comfort the Brain and Memory 58. Against stink of the Nostrils Take Cloves Ginger and Calamint of each a like quantity boyl them in White-wine and therewith wash the Nose within then put the powder of Piritrum to provoke one to sneeze If there be Phlegm in the head you must purge the Head with Pills of Colchie or of Hiera-picra Or if the stink of the Nose come from the Stomach Purge first 59. To make the Hands white To make the Hands White and Soft take Daffodil in clean Water till it grow thick and put thereto powder of Centarium and stir them together and put thereto raw Eggs and stir them well together and with this Oyntment anoint your hands and within three or four days using thereof they will be white and clear 60. A sweet Water for the Hands Take of the Oyl of Cloves Mace or Nutmegs 3 or 4 drops only and mingle it with a pint of fair water stirring them a pretty while together in a Glass having a narrow Mouth till they are well mingled together and it will be very sweet water and will cleanse and whiten the Hands very much 61. For Heat and Worms in the Hands Bruise a little Chick-weed and boyl it in running water till half be wasted away and wash your Hands in it as hot as you can suffer it for the space of six days and it will drive away the Heat or Worms in the Hands 62. To make the Nails grow Take wheat-flower and mingle it with Honey and lay it to the Nails and it will help them 63. For Nails that fall off Take Powder of Agrimony and lay it on the place where the Nail was and it will take away the Aching and make Nails grow 64. For Cloven Nails Mingle Turpentine and Wax together and lay it on the Nail as it groweth cut it and it will heal 65. For Nails that are rent from the flesh Take some Violets and stamp them and fry them with Virgins Wax and Frankincense and make a plaister lay it to the Nail and it will be whole 66. Another Anoint your fingers with the ponders of brimstone Arsnick and Vinegar and you shall find great ease 67. For Stench under the Arm-holds First pluck away the Hairs of the Arm holes and wash them with White-wine and Rose-water wherein you have first boyled Cassia Lignum and use it 3 or 4 times 63. For the Yellow Jaundice Take the Juice Wormwood and Sorrel or else make them in Syrup and drink it at Morning 69. To take away Warts from the hands or face Take Purslain and rub it on the Warts and it maketh them fall away also the juice of the Roots of Rushes applyed healeth them 70. To smooth the skin from Morphew and Freckles Anoint the Face with the Blood of a Hare or Bull and this will take away Morphew and Freckles and smooth the Skin 71. For taking away Spots in the face after the Small-Pox Mix the juice of Lemons with a little bay-salt and touch the spots therewith oftentimes in a day for it is excellent good 72. A good Oyntment for the same Take Oyl of sweet Almonds Oyl of White Lillies of either one ounce Capons grease Goats tallow of each 4 drams Litharge of Gold one dram and a half Roots of Briony and Ireos of either one scruple Sugar-Candy white one dram make powder of all those that may be brought into powder and searce them then put them all in a Mortar together beat them together and in the working put thereto Roses Bean-flower and white lilly-Lilly-water of each a good spoonful put in by little and little and so work
then put them into Boxes for use 67 To make Sugar Plates Take serced Sugar and make it up in a paste with Gum-Dragon steeped in Rose-water and when you have brought it into a perfect Paste rowl it as thin as e're you can and then print it in moulds of what fashion you please let them dry 68. To make Pomander Take half an Ounce of Benjamin and as much Storax and Labdanum with 6 grains of Musk and as much Civet and 2 grains of Ambergreese and one dram of sweet Balsam then ronl it up in Beads as big or as little as you please and whilst hot make holes in them for your use 69. To make Conserve of Damsons Take ripe Damsons and put them into scalding Water and half an Hour after set them over the fire till they break then strain them through a Culender and let them cool then strain them through a piece of Canvas from their stones and skins then set them over the fire again with a good quantity of red Wine so boyl it stirring it till it be thick and when it is even boyled enough put in a Convenient proportion of Sugar stir it well together and put it into your Gally pots 70. To Bake Oranges Peel the Bark off and boyl them in Rose-water and Sugar till they are tender then make your Pye and â—et them whole in it and put the Liquor they were boyled in into the Pye season it with Sugar Cinamon and Ginger 71. To preserve Peaches Take a pound of your fairest and best coloured Peaches and with a wet linnen cloth wipe off the white coar of them then parboyl them in half a pint of White-wine and a pint and a half of running Water and being parboyld peel of the white skin of them and then weigh them take to your pound of Peaches 3 quarters of a pound of refined Sugar and dissolve it in a quarter of a pint of white-wine and boyl it almost to the heighth of a Syrup then put in your Peaches and let them boyl in the Syrup a quarter of an hour or more then put them up and keep them all the Year 72. To preserve Goosberries Take Goose-berries or Grapes or Barberries and take somewat more than their weight in Sugar beaten fine lay one laying of Fruits and another of Sugar till all are laid in your preserving Pan then take 6 spoonfuls of fair Water and boyl your Fruits therein as fast as you can untill they be very clear then take them up and boyl the Syrup by it self till it be thick when they are cold put them into Gally-pots 73. To preserve Angelica Roots Wash the Roots slice them very thin and lay them in Water 3 or 4 days change the Water every day then put the Roots into a pot of Water and set them in the embers all night in the morning put away the Water then take a pound of Roots 4 pints of Water and 2 pound of Sugar let it boyl and Scum it clean then put in the Roots which will be boyled before the Syrup then take them up and boyl the Syrup after they will ask a whole days work very softly at St. Andrew's time is the best time to do them in all the Year 74. To make Syrup of Quinces Take of the juice of Quinces clarified 3 quarts boyl it over a gentle fire till half of it be consumed scum it and add to it three pints of red Wine with four pound of white Sugar boyl it to a Syrup and Perfume it with a dram of Cinamon Cloves and Ginger of each 2 Scrupels 75. To make Walnut Water Take of green Walnut a pound and a half Garden Radish-roots 1 pound green Asarabacca 6 Ounces Radish-seeds 4 Ounces bruise them and steep them in 3 pints of White-wine Vinegar for 3 days then distil them in a leaden Still till dry 76. To make Treacte-water Take of the juice of green Walnuts 4 pound juice of Rue 3 pound juice of Carduus Marigolds and Balm of each 2 pound green Petasits Roots 1 pound and half Roots of Burrs 1 pound Angelica and Masterwort of each half a pound Leaves of Scordium 4 handfuls old Venice-treacle and Methridate of each 8 Ounces Canary 6 Quarts Vinegar 3 quarts juice of Lemons 1 quart digest them 2 days either in Horse-dung or Bath the Vessel being close shut then distil them in Sand in which you may make a Theriacal extraction 77. To make Syrup of Cinamen Take of Cinamon grosly bruised 4 Ounces steep it in White-wine and small Cinamon-water of each half a pound 3 days in a glass by a gentle fire strain it and with a pound and a half of Sugar boyl it to a Syrup This Syrup refreshes the vital Spirits and cherisheth the Heart and Stomach helps digestion and cherisheth the whole Body exceedingly 78. To make Syrup of Citron-Peels Take of fresh yellow Citron Peels 5 Ounces the berries of Cherms or the juice of them brought over 2 drams spring water 2 quarts steep them all night boyl them till half be consum'd take off the Scum strain it and with 2 pound and a half of the whitest Sugar boyl it into a Syrup let half of it be without Musk but Persume the other half with 3 grains of Musk tied up in a Bag. 79. To make Syrup of Hartshorn Take of Harts-horn 3 handfuls Polypodium of the Oak the roots of both sorts of Bugloss barks of the roots of Capers and Tamaris of each 2 Ounces Hops Dodder Maiden-hair Balm of each 2 handfuls boyl them in 5 quarts of spring-water till it comes to four strain it and with 4 pound of Sugar make it into Syrup according to Art 80. An everlasting Oyl Perfume for Gloves Take Benjamin two Ounces Storax and Calamint each an Ounce the 2 first must be finely beaten by themselves then take a pound of sweet Almonds and mix it with the Storax and Benjamin upon a Marble stone then put it into an earthen pot with more Oyl then put in your Cloves poudered so let it stand close covered and when you will perfume a pair of Gloves take a little fair Water in a spoon and wipe your Gloves fine with it take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry 81. An excellent water for a Consumption Take 3 pints of Milk and one pint of red Wine 24 yolks of Eggs beat them very well together then add so much white-bread as will drink up the Wine put to it some Cowslip Flowers and distill them Take a spoonful of this Morning and Evening in Chicken or Mutton Broth and for a Month it will cure any Consumption 82. To make Barley Water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds an half penny-worth of Licorish about 2 quarts of water boil all together till half be consumed then strain it when it is cold drink it your Licorish must be sliced into small pieces 83.
into the Rinds or Fruits 128. To make Leach Lombard Take half a pound of blanched Almonds 2 ounces of Cinamon beaten and Searced half a pound of Sugar beat your Almonds and strow on your Cinamon and Sugar till it come to a Paste then roul it and print it as aforesaid 129. To make rare Damask-water Take a quart of Malmsey-Leaves or Malmsey 1 handful of Marjoram as much Basil 4 handfuls of Lavender 1 handful of Bay-leaves 4 handfuls of Damask-Rose-Leaves as many red Roses the Peels of 6 Oyanges or else one handful of the tender Leaves of Walnut-trees half an Ounce of Benjamin Calamus Aromaticus as much Camphire 4 drams Cloves an ounce Bildanum half an Ounce then take a pottle of running Water and put in all these Spices bruised into your water and Malmsey together in a Pot close stopped with a good handful of Rosemary and let them stand for the space of 6 Days then Distill it with a soft Fire and set it in the Sun 16 Days with 4 Grains of Musk bruised this Quantity will make 3 quarts of Water 130. To make Wash-halls Take Storax of both kinds Benjamin Calamus Aromaticus Lapdanum of each alike bray them to pouder with Cloves and Orris beat them all with a sufficient quantity of Soap till it be stiff then work them like Paste and make round balls thereof 131. To make a Musk Ball. Take Nutmegs Mace Cloves Saffron and Cinamon of each the weight of Two-pence and beat it to fine Pouder add as much Mastick of Storax the weight of Six-pence of Lapdanum the weight of Ten-pence of Ambergreese the weight of Six-pence and of Musk 4 Grains dissolve and work all these in hard sweet Soap till it come to a stiff Paste and then make balls thereof 132. To make Imperial Water Take a Gallon of Gascoign Wine Ginger Galingal Nutmegs Grains Cloves Anniseeds Fennel-seeds Caraway-seeds of each one Dram Sâ—ge Mint red-Roses Time Pellitory Rosemary Wild Thyme Camomile and Lavender of each a handful then beat the Spices small and the Herbs also and put altogether in the Wine and let it stand so 12 Hours stirring it divers times then Distill it with a Limbeck and save the first Water for it is best Of a Gallon of Wine you must not take above a quart of Water This water Comforteth the vital Spirits and Helâ—eth the Inward Diseases that come of Cold as the Palsie and Contraction of Sinews it also Killeth Worms and Comforts the Stomach it Cureth the Cold Dropsie helpeth the Stone and stinking Breath and maketh one seem Young 133. To make Verjuice Gather your Crabs as soon as the Kernels turn Black and lay them a while in a Heap to Sweat then Pick them from the Stalks Blacks and Rotteness then Crush and beat them all to pieces in a Tub then make a Bag of Course Hair-cloth as big as your Press and Press it as long as any Moisture will drop out having a clean Vessel underneath to receive the Liquor then Tun it up in sweet Hogs-heads and to every Hogs-head put 6 Handfuls of Damask Rose-leaves then bring it up and spend it as you have occasion 134. To make dry Sugar Leach Blanch your Almonds and beat them with a little Rose-water and the white of an Egg and then beat it with a good quantity of Sugar and work it as you would work a piece of Paste then Roul it and Print it only be fare to strew Sugar in the Print for ferr of Cleaving to 135. To make fine Jumbals Beat a pound of Sugar fine then take the same quantity of fine wheat Flower and Mix them together then take 2 Whites and 1 Yolk of an Egg half a quarter of a pound of Blanched Almonds then beat them very fine all together with half a pound of sweet Butter and a spoonful of rose-Rose-water and so work it with a little Cream till it come to a stiff Paste then â—oul them forth as you please you may add a few fine dryed Anniseeds finely Rub'd and strewed into the Paste with Coriander-seeds 136. To make Spirit of Roses Bruise the Rose in his own Juice adding thereto being Temperately Warm a Convenient Proportion either of Yeast or Ferment leave them a few days to Ferment till they get a strong and Heady smell near like to Vinegar then distill them and draw so long as you can find any scent of the Rose to come then distill it again so often till you have purchased a perfect Spirit of the Rose You may also Ferment the Juice of Roses only and after Distill it 137. To make Syrup of Elder Take Elder Berries when they are Red bruise them in a stone Morter strain the Juice and boyl it away to almost half Scum it very Clean take it off the Fire whilst it is Hot put in Sugar to the Thickness of a Syrup put it no more on the Fire when it is Cold put it into Glasses not filling them to the Top for it will work like Beer 138. To make Oranges of Water Take 2 quarts of the best Malaga-Sack and put in as many of the Peels of Oranges as will go in Cut the White clean off sleep them 24 Hours then still them in a Glass-still and let the water run into the Receiver up on fine sugar Candy You may still it in an ordinary Still 139. To make a Cordial of great virtue Take a pint and a half of the strongest Ale as may be gotten 20 Jordan Almonds clean Wiped but neither Wash'd nor Blaunch'd with 2 Dates Minced very small and Stamped then take the Pith of Young Beef the length of 12 Inches lay it in Water till the Blood be out of it then strip the Skin off it and stamp it with the Almonds and Dates then strain them altogether into the Ale boyl it till it be little Thick give the party in the Morning 6 Spoonfuls and as much when he goeth to Bed 140. An excellent Surfeit-Water Take Cellandine Rosemary Rue Pellitory of Spain Scabious Angelica Pimpernel Worm-wood Mugwort Bettony Agrimony Balm Dragon and Tormentile of each half a pound shred them somewhat small and put them into a narrow Mouthed Pot and put to them five quarts of White-Wine stop it close and let it stand 3 Days and Nights stirring it Morning and Evening then take the Herbs from the Wine and distil them in an ordinary Still and when you have distilled the Herbs distill the Wine also wherein is vertue for a weak Stomach Take three or four spoonfuls at any time 142. To make Syrup of Sugar-Candyed Take Sugar-Candied and put it into a clear Bladder and tie it but so that it may have some Vent then put it into a bason of Water so that the Water come not over the top of the Bladder and cover it with a Pewter Dish and let it stand all Night and in the Morning take of it with a Licorâ—se-stick 143. To make an Excellent Syruâ— against the Scurvey Take of the Juice
one pint of clean Running-water stir it well with a brazen Slice till it be well moistened then set it over a clear Fire and melt it well and let it boyl mildly till it Ropes from the Ladle then keep it upon hot Embers but let it not boyl and so let it run upon the Seeds from the Ladle If you would have them done quickly let your Water be boyling hot and putting a Fire under the Bason cast on your Sugar boyling hot put but as much Water to the Sugar as will dissolve the same neither boyl your Sugar too long which will make it black stir your Seeds in the Bason as fast as you can as you cast on the Sugar at the first put in but half a Spoonful of the Sugar moving the Bason very fast rubbing the Seeds very well with your Hand which will make â—hem take Sugar the better and let them be very well dryed between every Coat repeat this rubbing and drying of them between every Coat which will make them the sooner rot for this way in every 3 Hours you may make 3 pound of Comfits A quarter of a â—ound of Coriander-seeds and 3 pound of Sugar will make very large Comfits keep your Sugar always in â—ood temper that it run not into lumps When your Comfits are made lay them to dry on Papers either â—efore the Fire or in the hot Sun or in an Oven â—hich will make them 〈…〉 224. To Candy Nutmegs or Ginger Take a pound of fine Sugar and 6 or 7 spoonfuls of Rose-water Gum-Arabick the weight of a Six-pence but let it be clear boyl all these together till they Rope put it then out into an earthen Dish put to it your Nutmegs or Ginger then cover it close and lute it with Clay that no Air enter in keep it in a warm place about 20 Days and they will Candy into a Rocky Candy then break your Pot and take them out In the same manner you may Candy Oranges and Lemons 225. To make Curran-Wine Pick a Pound of the best Currans and put them in a deep strait mouth'd earthen Pot and pour upon them about 3 quarts of hot Water having first dissolved 3 spoonfuls of the purest and newest Ale-yeast stop it very close till it begins to Work then give it Vent as is necessary and keep it warm for about 3 days it will work and ferment taste it after 2 days to seâ— if it he grown to your liking then let it run througâ— a strainer to leave behind all the Currans and Yeast and so bottle it up it will be very quick and pleasant and is admirable good to cool the Liver and cleanse the Blood it will be ready to drink in 5 or 6 days after it is bottled and you may drink it safely 226. To make a Sweet-Meat of Apples Make your Jelly with slices of John-Apples but first fill your Glasses with slices cut round ways and pouâ—â— in the Jelly to fill up the Vacuities let the Jelly bâ— boyled to a good stiffness and when it is ready to takâ— from the Fire put in some juice of Lemon and Orangâ— if you like it but let them not boyl but let if staâ—â— upon the Fire awhile upon a pretty good heat thâ—â— the juice may incorporate well a little Amber-greâ—â— added doth very well 227. To make Conserve of Sage Take a pound of Flowers of Sage fresh blown anâ— beat them in a Mortar afterward put them in a Ghâ—â—◠〈…〉 or in the Sun and be sure to stir them once a Day at least and it will keep good a Twelve-month at least 228. To make Paste of Cherries Boyl some fair Cherries in water till they come to pap and then strain them through a sieve then boyl some good Pippins unto pap also put a quarter of a pound of the Apple-pap to a pound of the pap of Cherries and mingle them together then dry it and so make it up into Paste 229. To make Marmalade of Oranges After you have pared your Oranges very thin let them be boyled in three or four waters even till they grow very tender then take a quarter of a hundred of good Kentish Pippins divide them and take out the Cores boyl them very well to pap or more but let them not lose their colour then pass your Apples through a strainer and put a pound of Sugar to every pint of Juice then boyl it till it will Candy then take out the pulp of the Orange and cut the peel into long slices very thin put in your peel again adding to it the Juice of 2 or 3 Lemons and boyl it up to a Candy 230. To make a Paste of Apricots Let your Apricots be very ripe and boyl them then put them into a skillet and set them over the Fire without water stir them very well with a skimmer and let them be over the Fire till they be very dry then take some Sugar and boyl it into a Conserve and mix an equal quantity of each together and so makeii tuto Paste 231. To Pickle Artichoak-Bottoms Take the best Bottom of Artichoaks and parboyl them and when they are cold and well drained from the water and dryed in a cloath take away all the moisture then put them into pots and pour your Brine upon them which must be as strong as you can make it which is done by putting so much Salt to it as will receive no more so that the Salt sinks whole to the bottom cover over your Artichoaks with this water and pour upon it some sweet Butter melted to a thickness of two Fingers that no Air may come in when the Butter is cold set up your Pot in a warm place covered close from Vermine Before you put the bottoms in a Pot you should pull off all the leaves and choak as they are served at Table The best time to do this is in Autumn when your plants produce those which are young and tender for these you should pickle before they open and flower but not before their Heads are round when you would eat them you must lay them in water shifting the water several times then boyl them once again and so serve them again 232. To Pickle Cornelians Gather the fairest and biggest Cornelians when they first begin to grow red and after they have lain a while put them up into a Pot or Barrel filling them up with Brine as for Artichoaks and put to them a little green Fennel and a few Bay-leaves to make them smell well then stop them up very close and let them stand for a Month if you find them too salt make the Pickle weaker before you serve them to Table 233. To make Jelly of Apples Take either Pippins or John-Apples and cut them into quarters either pared or unpared boyl them in a good quantity of water till it be very strong of the Apples take out the clear Liquor and put to it a sufficient quantity of Sugar to make a Jelly with the
slices of Apples boyl all together till the Apples be enough and the Liquor like a Jelly or else you may boyl the slices in Apple Liquor without Sugar and make Jelly of the other Liquor and put the slices into it when they be Jelly and it is sufficiently boyled put to it some Juice of Lemon and Amber and Musk if you will 234. To make Jelly of Gooseberries Let your Gooseberries be full ripe then strain them through a Strainer and to every Two pound of Juice put Three quarterns of Sugar boyl it before you mix it and then boyl it again together when they are mixed try them upon a plate when it s enough it riseth off 235. To make Bragget Put 2 bushels and a half of Malt to 1 Hoshead of water the first running makes half a Hogshead very good but not very strong the second is very weak Boyl but half a quartern of Hops put your water to the Malt the ordinary way boyl it very well and work it with very good Beer yeast Now to make Bragget take the first running of this Ale but put less Honey in it then you do for your ordinary Mead put twice or thrice as much Spice and Herbs then put it in a Vessel after its working with the Yeast hang within it a bag of bruised Spices rather more than you boyled it with and let it hang in the barrel all the while you draw it 236. To make a Syrrup for one short-winded Take a good handful of Hyssop and a handful of Horehound and boyl them in a quart of spring water to a pint then strain it through a clean Cloath and put in Sugar to make it pleasant Stir it Morning and Evening with a Liquorise stick and take about three spoonfuls at a time Excellent Receipts IN Physick and Chirurgery 1. A true Receipt for making that famous Cordial-Drink known by the Name of Daffy's Elixir Salutis As it was given by him to Sir Richard Ford when Lord-Mayor of London TAke of Anniseeds Coriander-seeds sweet Fennel-seeds Parsley-seeds of each 2 Ounces of Spanish Licorise 2 Ounces Senna 2 Ounces Rhubarh 2 Ounces Elecampane 2 Ounces Guaicum 2 Ounces Six penniworth of Saffron and one pound of Raisins of the Sun stoned Mix these all together and put them into 3 quarts of the smallest Aqua-Vitae in a Stone or Glass Bottle let it stand and infuse fourteen days at least but the longer the better near the fire that it may receive some warmth for it will infuse the better and sooner then pour off your Liquor into a Vessel and take your drugs and press them as dry as you can and put the Liquor you squeeze out to the other and so bottle it up for use 2. An Approved Medicine for the Stone and Gravel Take the hard Roe of a Red Herring and dry it upon a Tile in an Oven then beat it to powder and take as much as will lye upon a Six-pence every Morning fasting in a Glass of Rhenish-Wine 3. An Excellent Drink for the Scurvy Take a pound of Garden Scurvy-Grass six handfuls of Wormwood and Elder-tops one Ounce of Caraway-seeds and an Ounce of Nutmegs put them all together into 6 Gallons of New Ale and let them work together and after a convenient time of working drink of it every Morning fasting 4. A Receipt for the Gout known to be very helpful Take 5 or 6 Black Snails and cut off their heads then put to it one Penny-worth of Saffron and beat them together spread them on a woolly side of a piece of Sheeps Leather and apply it to the soles of the feet anointing the sore place with the Marrow of a Stone-horse 5. For Griping of the Guts Take Anniseeds Fennel Bay berries Juniper-berries Tormentil Bistort Balaustius Pomegranate-Pills each one ounce Rose leaves a handful boyl them in Milk strain it and add the Yolk of an Egg six grains of Laudanum dissolved in the Spirit of Mint prepare it for a Glister and give it warm 6. A Sovereign Medicine for any Ach or Pain Take Barrows-grease a lapful of Arch-Angel-leaves flowers stalks and all and put it into an Earthen-pot and stop it close and paste it then put it in a horse dung-hill nine days in the latter end of May and nine days in the beginning of June then take it forth and use it 7. For the Sciatica and Pain in the Joynts Take Balm and Cinquefoyl but most of all Betony Nep and Featherfew stamp them and drink the Juice with Ale and Wine 8. For an Ague Take the Root of a Blew Lilly scrape it clean and slice it and lay it in soak all night in Ale and in the morning stamp it and strain it and give it to the Patient Luke-warm to drink an hour before the Fit cometh 9. For all Fevers and Agues in sucking Children Take powder of Christal and steep it in Wine and give it to the Nurse to drink also take the Root of Devils-bit with the Herb and hang it about the Child's Neck 10. A good Medicine to strengthen the Back Take Comfrey Knot-grass and Flowers of Arch-Angel boyl them in a little Milk and drink it off every Morning 11. For the Head-ach Take Rose-Cakes and stamp them very Well in a Motter with a little Ale and let them be dryed by the Fire on a Tile sheard and lay it to the Nape of the Neck to Bed-ward 12. For the Yellow-Jaundice Take a great white Onion and make a hole where the blade goeth out to the bigness of a Chesnut then fill the hole with Treacle being beaten with half an ounce of English Honey and a little Saffron and set the Onion against the Fire and roast it well that it do not burn and when it is roasted strain it through a cloth and give the Juice thereof to the sick three days together and it will help them 13. For the Black-Jaundice Take Fennel Sage Parsley Gromwel of each much alike and make Pottage thereof with a piece of gooâ— 14. For Infection of the Plague Take a spoonful of Running water a spoonful of Vinegar a good quantity of Treacle to the bigness of a Hasel-nut temper all these together and heat it luke-warm and drink it every four and twenty hours 15. For the Cramp Take Oyl of Camomile and Fenugreek and anoint the place where the Cramp is and it helpeth 16. For the Ach of the Joynts Take Marshmallows and sweet Milk Linseed Powder of Cummin and the Whites of Eggs Saffron and White Grease and fry all these together and lay it to the aching Joynt 17. For an Ague Take a pottle of thin Ale and put thereto a handful of Parsley as much Red Fennel as much Centory as much Pimpernel and let the Ale be half consumed away and then take and drink thereof 18. To make the Countess of Kent 's Powder Take of the Magistery of Pearls Crabs Eyes prepared Hartshorn Magistery of White Coral of Lapis contra Yarvum of each a like
them in a Sieve by the Fire and make Pouder of them and Temper it with Oyl-Olive and Anoint the place where the Hair should grow also take the Oyl of Tartar and warm it and Anoint any Bald-Head therewith and it will Restore the Hair in a short time 5. To make the Hair Fair. Take the Ashes of a Vine Burnt of the Knots of Barley-Straw and Licorice and Sow-bread and Distill them together in Fair Water and wash the Head with it also sprinkle the Hair while it is Combing with the Pouder of Cloves Roses Nutmegs Cardamum and Galingale with Rose water also the Head being washed with the Decoction of Beech-Nut-Trees the Hair will become Fair. 6. To make the Hair Grow Take Hasle-Nuts with Husks and all and Burn them to Pouder then take Beech-mast and the Leaves of Enula Campana and stamp the Herb and them altogether then Seeth them together with Honey and Anoint the place therewith and strew the Pouder thereon and this will make the Hair Grow 7. To take away Hair Take the Juice of Fumitory mix it with Gum-Arabick then Lay it on the place the Hairs first Plucked out by the Roots and it will never permit any more Hair to Grow on the place Also Anoint your Head with the Juice of a Glo-worm Stamped and it hath the same Virtue 8. For the falling of Hair Take the Ashes of Pidgeons-dung in Lye and wash the Head therewith also Walnut-leaves beaten with Bears-Suet restoreth the Hair that is plucked away 2. To make the Face fair Take the Flower of Beans and distill them wash the Face with the Water 10. For cleansing the Skin If the Face be washed with the Water that Rice is sodden in it cleanseth the Face and taketh away Pimples 11. A Water to Adorn the Face Take Eggs cut in pieces Orange-peels the Roots of Melons each as much as is sufficient in a large Vessel with a long Neck distil it by an Alimbeck with a strong and careful Fire 12. To Beautify the face Take of Cuckow-pintle a prety Quantity Bruise the thick parts with Rose-water dry them by the Sun 3 or 4 days then pouring more Rost-water on it use it 13 To make the face look Youthful Take two Ounces of Aquavita Bean-flower-water and Rose wateâ— each 4 Ounces Water of Water-Lillies 6 ounces mix them all and add to them one dram of the whitest Tragacanth set it in the Sun 6 days then strain it through a fine Linnen Cloath Wash your Face with it in the Morning and do not wipe it off 14. A Water to take away Wrinkles in the face Take of the Decoction of Briony and Figgs each a like quantity and wash the Face with it 15 An excellent Water called Lack Virginis or Virginis Milk to make the face Neck or any part of the Body fair and White Take of Alumen Plumosi half an Ounce and also add thereto of Camphire one Ounce of Roch-Allom one Ounce and a Dram Sal Gemmi half an Ounce of White Frankincense 2 Ounces Oyl of Tartar one Ounce and a half make all these into most fine Pouder and mix it with one quart of rose-Rose-water set it in the Sun and let it stand 9 days often stirring it then take Lethagge of Silver half a pound beat it fine and Searse it then Boyl it with one pint of White-wine Vinegar till 1 third be Consumed ever stirring it with a Stick while it Boyleth then distill it by a Philter or let it run through a Jelly-bag then keep it in a Glass Vial and when you will use those Waters take a drop of the one and a drop of the other in your Hand and it will be like Milk which is called Laâ— Virginis wash your Face or any part of your Body therewith it is most precious for the same 16. To take away Sun-burn Take the Juice of Lemon and a little Bay-Salt and wash your Face or Hands with it and let them dry of themselves and wash them again and you shall find all the Sun-burn gone 17. To make the face fair Boyl the Flowers of a Rosemary in White-wine with which wash your Face 18. To Clear the Skin and make it White Take fresh Boars grease and the white of an Egg and Stamp them together with a little Pouder of Bayes and therewith Anoint the Skin and it will clear the Visage and make it White 19. To take away freckles in the face Anoint your Face with Oyl of Almonds and drink Plantain-water or Anoint your Visage well and often with Hairs Blood 20. To Smooth the Skin Mix Capon 's grease with a quantity of Sugar and let it stand a few days close Covered and it will turn to a clear Oyl with which Anoint your Face 21. To Blanch the face Take the Pulp of Lemons and take out the Kernels and put to them a quantity of fine Sugar Distill these and keep the Water to wash your Face every Night 22. To take away the Holes or Pits in the face by reason of the Small-pox For helping of this Accident I have tried many things and the best means I have found is to Wash the Face one day with the distilled water of strong Vinegar and the next day with the Water wherein Bran and Mallows have been Boyled and continue this 20 days or a Month together 23. For the Redness of the Hands or the face after the Small-pox Take Barley Beans Lupines of each one Handful bruise them all in a Morter grosly and Boyl them in 3 pints of Water till it grow thick like a Jelly then strain it and Anoint the Face and hands three or 4 times a day for 3 or 4 days together and then Wet the Face and Hands as often with this Water following 24. Another Take Vine-leaves 2 Handfuls Bean-flower Dragon Wild Tansie of either one Handful Camphire 3 Drams 2 Calves Feet the Pulp of 3 Lemons a pint of Row Gream Shred the Herbs small as also the Lemons and Break and Cuâ— the Calves-feet small then mix them together and distill it in a Glafs-Still and use it Also the Water of May-dew is excellent good for an high Colour or Redness in the Face 25. For Pimples in the face Wash your Face with Warm Water when you got Bed and let it dry Then take the white of an Egg and put it into a Saucer and set it upon a Chafing-dish of Coals and put it into a piece of Allom beat it together with a Spoon till it become thick then make a Round Ball and therewith Anoint the Face where the Pimples are 26. For Morphew or Scurf of the face or Skin Take of Brimstone beaten into Pouder 2 Ounces mix it with as much black Soap that stinketh and tye the same in a Linnen-cloth and let it hang in a pint of strong Wine-Vinegar or Red-Rose-Vinegar for the Space of 8 or 9 Days and wash the Scurf dipping the Cloth in the Vinegar Rubbing it therewith and let it dry of it self 27. For
them together till they become an Oyntment anoint your face and hands with it every Evening and in the Morning wash it away in water boyled with Barley Wheaten bran and with the seed of Mallows 73. A beauty water Take of Bean-flowers 6 handfuls Lemon-water one pint Lilly-roots 8 ounces Bean-flower a pound Gum Arabick and Tragacanth of each one ounce distill all these together and wash the face therewith 74. Another Approved Take of distilled Turpentine 2 pound frankincense 3 ounces Mastick Dragon's-blood of each half an ounce powder them and mix them with turpentine-Turpentine-water and distill them again then take of fresh hogs-grease melted one pound 2 drams of Cloves 3 Nutmegs Gold one dram Silver 2 drams powder them finely and distill them in an Alembick 75 To take away freckles and scars in the face Take of Aque-vitae four times distilled 3 parts the tops of Rosemary-flowers 2 parts steep them together a day and a night in a vessel well stopt then distil them 76. To make the face fresh and ruddy Use the Shavings of Brazeel-wood dissolved in Rose-water with a little Camphire added thereto and you will find it very effectual to make a good Colour and Complection 77. To make the face Youthful Take 2 Calves feet River-water 9 Quarts boyl them till one half be wasted then add 1 pound of Rice the Crumb of a Penny-loaf softned in Milk fresh Butter whites of Eggs with their shells mix them all and boyl them and distil all the water from them to which add at last Camphire and Sugar each a little and it will be excellent 87. A Water to whiten the Skin and take away Sun-burn Take of Rain-water the juice of unripe Grapes each a like quantity boyl them together till one half be consumed then whilst it boyls add so much juice of Lemons as was boyled away before when it is boyled then take it off and add 4 whites of Eggs after it is cold and keep it for use 79. To clear the face Take of Lilly-roots roots roasted under the Ashes one pound bruise them in a Mortar to which add Sugar-Candy 3 ounces make an Oyntment to apply to the Face 80. To take away Ring-worms in the face Take of Vinegar of Squills 2 ounces Aloes the juice of sower Dock Oyl of Tarter of each 3 drams make a Leniment 81. An Oyntment for beautifying the face Take of Citron Oyntment fresh made 3 ounces sweet Almonds very well bruised flower of Beans of each 1 dram the bone of the Fish sepia Harts-horn Barley-flower each two drams incorporate them all with Honey 82. Another excellent beautifier Take of Pomatum 2 ounces Citron Oyntment 4 Ounces mix and anoint the Face therewith Night and Morning and afterwards wash your Face with bean-flower-Bean-flower-water 83. An Oyntment to illustrate the face Take the Oyl of the Marrow of a Hart 2 ounces Oyl of Gourd-seed 1 ounce Goats-fat washt Turpentine each half an Ounce new Wax 3 drams melt them by the fire then add Mastick Borax burnt each two drams mix them and make an Unguent with which anoint the face at Night and in the Morning wash it off with bran-bran-water 84. To Curl the hair Take a quantity of Pine-Kernels burnt and beat to powder mix them with Oyl of Myrtles make an Oyntment therewith and anoint the Head 15. To make the hair black Take the juice of Red Poppy the juice of Green Nuts Oyl of Myrtles Oyl of Costomary each one part boyl it a while and anoint the Hair therewith 86. An Excellent beautifier for the face used by the Venetian Ladies Take of burnt Tartar half a pound powder it and dry it as they do Salt then take that Salt and put it within the whites of Eggs boyled 87. To cure a Red face Take 4 ounces of Peach-Kernels Goard-seed two Ounces bruise them and make an Oyl to anoint the Face Morning and Evening 88. To increase the hair Take the Seeds of Marsh mallows a sufficient quantity boyl them in common Oyl with which anoint the Hair Also the Oyl of Earth-worms doth increase the Hair 89. To make the Breasts small Take of Roch Allom powdered and Oyl of Roses of each a like quantity mix them together and anoint the Breasts therewith 90. To take away the wrinkles of the face Take Oyl of Turkey-millet and the decoction of the Berry of the same and it will mollify and consolidate Wrinkles Also Oyl of Nuts is very good for the same 91. To cleanse the Body and make it comely Take of Sage Lavendar-flowers Rose-flowers each two handfuls a little Salt boyl them in Water or in Lye and make a Bath not too hot in which bathe the Body 2 hours before Meat 92. A Sweet-scented Bath for Ladies Take of Roses Citron-peels Citron-flowers Orange-flowers Jasimine bays Rosemary Lavender Mint Penny-royal of each a sufficient quantity boyl them together gently and make a bath to which add Oyl of Spike 6 drops Musk 5 grains Ambergrease 3 grains sweet Asa 1 ounce let her go into the bath 2 hours before Meat 93. To make the body fat and comely Take of Milk and Spring-water each one pint boyl them together till the Water be consumed then add Sugar of Penedies fresh Butter each one ounce Oyl of sweet Almonds newly drawn half an ounce give them one boyling more and so let it be taken betimes in a Morning fasting and sleep upon it 94. To starch Tiffanies or Lawns You must soap your Tiffany on the Hems or Laces only with brown Soap then wash them very well in 3 Lathers pretty hot and let your last Lather be made thin of the Soap do not rince them nor wring them hard then dry them over brimstone and keep them all the time from the Air for that will spoil them then make your Starch of a reasonable thickness and blue it as you please and to a quarter of a pound of Starch put as much Allom as a Hasel-nut boyl it very well and strain it and while it is hot wet your Tiffanies with it very well and lay them in a Cloth to keep them from drying then with your hands clean and dry them then hold your Tiffanies to a good Fire till they be thorough hot then clap them and rub them between your Hands from the Fire till you see they be very clear then shape them by a piece of Paper cut out by them before they are washed and Iron them with a good hot Iron and then they will look Glossy like new Tiffany And so you also starch Lawns only remember to Iron them upon a Cloth wetted and rung out again and turned on the wrong side and instead of Starch you may sometimes use Gum Arabick in Water and when it is dissolved wet the Lawns in that instead of Starch and hold them to the Fire as afroesaid clapping and rubbing them till they are very clear 95. To make clean Gold and Silver Lace You must pull off your Lace from your Garment and being laid
Gravy strong broath or some of the Pottage then a little before you dish up the Skink put into it a little fine powder of saffron and give it a walm or 2 Dish it on large slices of French bread and dish the Marrow-bones on them in a fine large Dish then have 2 or 3 Manchets cut into toasts and being finely toasted lay on the Knuckle of Beef in the middle of the Dish the Marrow-bones round about it and the Toasts round about the Dish brim serve it hot 101. To make Gooseberry Cream First boyl or you may preserve your Gooseberries then having a clear Cream boyled up and seasoned with old Cinamon Nutmeg Mace Sugar Rose-water and Eggs dish it up and when it is cold take up the Gooseberries with a pin and stick them on in rounds as thick as they can lye upon the said Cream Garnishing your Dish with them and strew them over with the finest Sugar and serve them up 102. To make a Quaking Pudding Take a quart of sweet Cream and near half a pound of Almonds blanched and finely beaten then strain them and boyl it with large Mace and season it with rose-Rose-water and sugar then take 10 Eggs and 5 of their whites well beaten with small Cinamon and 2 or 3 spoonfuls of flower mix all well together and make it of the thickness of Butter then wet a Cloath and rub it with Flower tying your Pudding round therein and boyl it in Beef-broath 2 hours take it up and put a little White-wine Sugar and sliced Nutmeg into a Pewter-dish and put your Pudding into it then scrape some Sugar on the brims and serve it 103. To make clouted Cream Take New Milk and set it on the fire from Morning till Evening but let it not boyl And this is called my Lady Youngs Clouted Cream 104. To souce a young Pig Scald a young Pig boyl it in fair water and White-wine put thereto some bay leaves whole Ginger and Nutmegs quartered and a few whole Cloves boyl it throughly and let it lye in the same Broath in an Earthen-pot 105. To make Polonian sausages Take the Fillets of a Hog chop them very small with a handful of Red Sage season it hot with Ginger Pepper then put it into a great Sheeps Gut let it lye 3 nights in Brine then boyl it and hang it up in a Chimney where Fire is usually kept These Sausages will keep a whole year and are good for Sallets or to garnish boyl'd Meat or to relish a Glass of Wine 106. To keep salmon fresh a whole Month. First boyl your salmon as usually then put it into an Earthen-pot and cover it in good White-wine Vinegar putting thereto a branch of Rosemary and keep it very close covered and so you may keep it that it will retain its perfect taste and delicacy for one Month or more 107. To make tender and delicate Brawn Put a Coller of Brawn in a Kettle of Water and set it into an Oven as for Houshold-bread cover it close and let it stand as long as you would do bread and it will be very excellent Brawn 108. To keep powdered beef after it is boyled sweet 5 or 6 Weeks When your Beef hath been powdered about a fortnight then boyl it well and dry it with a Cloath and wrap it in dry Cloaths and put it into some pot or Vessel and keep it close from the Air and it will keep sound 2 or 3 Months 109. To dress Neats-tongues and Vdders When they are boyled enough in Beef-broath and scumm'd von must have Turnips ready boyled cut in pieces and soak'd in butter or else Colliflowers and Carrots or all of them then put the Turnips all over the bottom of a large Dish then slice out the Tongues and lay the sides one against another slice the Udders and lay them between opposite to one another Garnish the Colliflowers all over them and the Carrots up and down between the Colliflowers and Barberries and Parsley on the brim of the dish 110. To make Pannado Take a quart of Running-water and put it on the fire in a Skillet then cut a little Roul of bread in slices about the bigness of a Groat and as thin as Wafers lay it on a dish on a few Coals then put it into the Water with 2 handfuls of Currans pick'd and wash'd a little large Mace when it is enough season it with Sugar and Rose-water 111. To make Liver Puddings Take the Guts of a young Hog wash them very clean and lay them 2 or 3 days in water take the Liver of the same Hog and boyl it till it will grate then grate it very small and fine take to the weight of the Liver almost the weight of Beef-suit season it with Salt Cloves Mace and Nutmeg finely beaten a Penny loaf grated a pound of the best White Sugar 2 pound of Currans a pint of good Cream a quarter of a pint of Rose-water 3 Eggs mix all together to such a thickness that you may fill the Guts then prick them and put them into boyling water and keep an even fire for half a quarter of an hour then take them up and lay them upon straw you must have a care not to tye them too hard nor too slack lest they break in boyling 112. To make a rare Citron-Pudding Take a Penny loaf and grate it a pint and half of Cream half a dozen of Eggs one Nutmeg sliced a little Salt an ounce of Candied Citron sliced small a little Candied Orange-peel sliced 3 ounces of Sugar put these into a Wooden dish well flowered and cover it with a Cleath and when the water boyleth put it in boyl it well and serve it up with Rose-water and Sugar and stick it with Wafers or blanched Almonds 113. To bake a Gammon of Bacon Water it fresh enough and seethe it as tender as you may to handle it and then pull off the skin and stuff it with Parsley Penny royal Thyme Marjoram Marigolds Camomile and Sugar chop them small and season them with Salt and Pepper Cloves small Raisins yolks of Eggs hard roasted then sturf your Bacon and cut off the lean of the Bacon and mince it small and take a handful of your Stuffing and mingle it with 3 or 4 yolks of raw Eggs and then put it upon the Gammon then close on the skin again and close it in paste 114. To boyl Woodcocks or Snites Boyl them either in strong Broth or in Water and Salt and being boyled take out the Guts and chop them small with the Liver put to it some Crumbs of grated White bread a little Cock broth and some large Mace stew them together with some Gravy then dissolve the yolks of 2 Eggs in some Wine Vinegar and a little grated Nutmeg and when you are ready to dish it put in the Eggs and stir it among the Sance with a little Butter dish them on Sippets and run the Sauce over them with some beaten Butter and
their Legs and Breast-bones and raise your crust of the best Paste lay them in a Coffin close together with their bodies full of Butter and then lay upon them and underneath them currans great Raisins Pruans cinamon sugar whole Mace and sugar whole Mace and salt then cover all with good store of Butter and so bake it then pour into it White-wine rose-Rose-water sugar cinamon and Vinegar mixt together with the Yolks of 2 or 3 Eggs beaten amongst it and so serve it 140. To make almond-Almond-Water Take blanched Almonds beaten in a Mortar very small puting in now and then one spoonful of Cream to keep them from oyling Then boyl as much Cream as you please with your beaten Almonds together with a blade of Mace and season it with Sugar then strain it and stir it till it be be almost cold and then let it stand till you serve it and then Garnish your Dish with fine Sugar scraped thereon 141. To make an Almond-Pudding Take a Pound of Blanched Almonds and beat them small put therere some Rose-water and Ambergreese often thereinto as you beat them then season it with Nutmeg and Sugar and mix them with grated â—read Beef-fuet and 2 Eggs and so put it into a dish tying a Cloth round about and boyl it 142. To make Water Gruel Take a Pottle of Water a handful of great Oatmeal Pickt and beat in a Mortar put it in boyling when it is half enough put to it 2 handfuls of Currans washed a Faggot or 2 of sweet Herbs 4 or 5 blades of large Mace and a little sliced Nutmeg let a grain of Musk be infused a while in it when it is enough season it with Sugar and Rose-water and put to it a little drawn butter 143. To stew sausages Boyl them a little in fair water and salt and for sauce boyl some Currans alone when they be almost tender pour out the Water from them and put to them a little White-wine Butter and sugar and so serve it 144. To make a Rare Fricacie Take young Rabbits young Chickens or a Rack of Lamb being cut one Rib from another and Parboyl either of these very well in a Frying-pan with a little Water and Salt then pour the Water and Salt from it and fry it with sweet Butter and make sauce with 3 Yolks of Eggs beaten well with 6 spoonfuls of Verjuice and a little shred Parsley with some sliced Nutmeg and scalded Goosberries when it is Fryed pour in the Sauce all over the Meat and so let it thicken a little in the Pan then lay it in a Dish with the sauce and serve it 145. To make an Oatmeal-Pudding Take a pint of Milk and put to it a pint of large Oatmeal let it stand on the Fire till it be scalding hot then let it stand by and soak about half an hour then pick a few sweet Herbs and shred them and put in half a Pound of Currans and half a pound of Suet and about 2 spoonfuls of Sugar and 3 or 4 Eggs these put into a bag and Boyled do make a very good Pudding 146. To make an Almond Tart. Raise an excellent good Paste with 6 Corners an Inch deep then take some Blanched Almonds very finely beaten with Rose-water take a pound of Sugar to a pound of Almonds some grated Nutmeg a little Cream with strain'd Spinage as much as will cover the Almonds Green so bake it with a gentle heat in an Oven not shutting the door draw it and stick it with a Candied Oringe Citron and put in Red and White Muskadine 847. To Boyl Pidgeons with Rice Boyl your Pidgeons with Matton-broth putting sweet Herbs in the bellies then take a little Rice and boyl it in Cream with a little whole Mace season it with Sugar lay it thick on their breasts wringing also the Juice of Lemon upon them and so serve them 148. To Barrel up Oysters Open your Oysters take the Liquor from them and mix it with a reasonable quantity of the best White-Wine-Vinegar with a little Salt and Pepper then put the Oysters into a small Barrel and fill them up with this Pickle and this will keep them 6 Months sweet and good and with their Natural Taste 149. To make a Cowslip Tart. Take the blossoms of a Gallon of Cowslips Mince them exceeding small and beat them in a Mortar put to them a handful or 2 of Grated Naples-bisket and about a pint and half of Cream boyl them a little on the Fire then take them off and beat in 8 Eggs with a little Cream if it do not thicken put it on the Fire till it doth gently but take heed it Curdels not season it with Sugar Rose-water and a little Salt Bake it in a dish or little open Tarts it is best to let your Cream be cold before you stir in the Eggs. 150. To Bake a calves head to be eaten cold You must half boyl a fair Calves-head then take out all the bones on both sides and season it with the aforesaid Seasoning and Lard it with Bacon and a little Lemon-peel then having a Coffin large enough not very high nor thick but make it Four-square lay on some Sheets of Lard on the Top and butter when it is bak'd and cold fill it with clarified butter 151. To make Pear-Puddings Take a Cold capon or half Roasted which is much better then take Suet shread very small the Meat and Suet together with half as much Grated bread two spoonfuls of Flower Nutmegs Cloves and Mace Sugar as much as you please half a pound of Currans the Yolks of 2 Eggs and the White of one and as much Cream as will make it up into a stiff Paste Then make it up in Fashion of a Pear a stick of Cinamon for the stalk and the Head of a Clove 152. To make a Hotch-Pot Take a piece of Brisket of Beef a piece of Mutton a Knucle of Veal a good Cullender of Pot-herbs half Minced Carrots Onions and Cabbage a little broken boyl all these together untill they be very thick 153. To make a Tart of Medlers Take Medlers that are Rotten then scrape them and set them upon a chafing-dish of Coals season them with the Yolk of Eggs Sugar Cinamon and Ginger let it boyl well and lay it on Paste scrape on Sugar and serve it 154. To make a Lemon Caudel Take a pint of White-Wine and 2 pints of Water and let it boyl put to it half a Manchet cut it as thin and as small as you can put it in with some large Mace then beat the Yolks of 2 Eggs to thicken it then squeeze in the Juice of half a dozen of Lemons and season it with Sugar and Rose-water 155. To make an Italian Pudding Take fine Manchet and cut it in small pieces like Dice then put to it half a pound of Beef-suet Minced small Raisius of the Sun Cloves Mace Dates Minced Sugar Marrow Rose-water Eggs and Cream mingle all these together put them in
set them on the fire and when they boyl up take them off and let them stand 2 days and then boyl them again once more 34. To preserve Currants Part them in the tops and lay a laying of Currans and a laying of Sugar and so boyl them as fast as you do Rasberries do not put them in the Spoon but Scum them boyl them till the Syrup be pretty thick then take them off and let them stand till they be cold and put them in a Glass 35. To make Goose-berry Cakes Pick Goose-berries and put them in an earthe Pitcher and set it in a Kettle of water till they be soft then put them in a sieve and let them stand till all the juice be out and weigh the juice and as much Sugar as Syrup first Boyl the Sugar to a Candy and take iâ— off and put in the juice and set them in the press till they be dry 36. To make excellent Broth. Take a Chicken and set it on the fire and when it boyls Scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boyl it well down and bruise the Chicken and put it in again and it is good broth And to alter it you may put in 6 Prunes and leave out the Herbs or put them in as you please and when it is well boyled strain iâ— and season it 37. To make Angelets Take a quart of new Milk and a pint of Cream and put them together in a little Runnel when it is come well take it up with a spoon and put it into the Vate softly and let it stand 2 days till it be pretty stiff then slip it out and Salt it a little at both ends and when you chink it is salt enough set it a drying and wipe them and within a quarter of a year they will he ready to eat 28. To make Jelly of Harts-horn Take 4 Ounces of shavings of Harts-horn of the inside and 2 Ale-quarts of Water put this in a Pipkin and boyl it very gently till it come to a quart the Harts-horn must be steeped 3 or 4 Hours first afterwards put a little into a Saucer till it be cold and if it jellieth it is boyled enough then being warm take it off the fire and strain it hard through a Cloth and set it a cooling till it be a hard Jelly then take 2 whites of Eggs and beat them very well or with a sprigg of Rosemary or Birch but not with a spoon till a Water come in the bottom then put these beaten Eggs and the Water thereof into a Skillet and all the Jelly upon it with 3 Spoonfuls of damask rose-Rose-water and a quarter of a pound of Sugar and when it boyls stir and lay it pretty well then strain it through a Cloth and let it cool And of this take 4 spoonfuls in the morning fasting and at 4 a Clock in the Afternoon and this is excellent good for the weakness in the Back 39. To preserve Damsons Red or Black Plumbs Take their weight in Sugar and Water enough to make a Syrup to cover them so boyl them a little therein being close covered turning them from spotâ—ing let them stand all night in their own Syrup then set them upon a pot of seething Water and suffer your Plumbs to boyl no faster than the Water under them and when they are both sweet and tender take them up and boyl the Syrup again till they be thick then put 〈◊〉 your Plumbs and it together in your Preserving â—â—aâ—â—es 40. To make Rosemary-water Take Rosemary and the flowers in the midst of May before the Sun rise strip the Leaves and the Flowers from the stalks take 4 or 5 Elecampane Roots and a handful or 2 of Sage and Roots together till they be very small then take 3 Ounces of Cloves and so much of Mace and half a pound of Anniseeds and beat all these Spices every one by themselves then take the Herbs and the Spices and put thereto 4 or 5 Gallions of good White-wine then put in all these herbs and Spices and Wine into an earthen pot and put the Pot into the ground about sixteen days then take it up and distill it with a very soft fire 41. To make Pomatum Take fresh Hogs suet cleansed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine then take about 16 Pomwater apples cleansed and boyled in Rose-water add to these Rose-wood Sassafras Roots of Orrice Floreirtine of each six Drams of Benzoin Storax Calamita half an Ounce of each and so make it into an Oyntment 42. To make Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them small and put them in a hempen cloth and without fire by degrees press out the Oyl 43. An Excellent Water against fits of the Mother Take Briony-roots Elder berries ripe drest at a gentle heart in a Furnace and cleans'd from their stalks of each 2 Onnces leaves of Mugwort Bittany Peatherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sun of each half an Ounce peels of Oranges the out-side dry'd and Ounce and a half Mirrh Castoreum of each 3 drams Saffron 1 dram pouder them and steep them 8 days in 2 quarts of the Spirit of Wine then strain them through a very quick Hair-strainer keep the Liquor in a glass very well stopt 44. To make Syrup of Wormwood Take Roman Wormwood or Pontick Wormwood half a pound of red Roses 2 Ounces Indian Spike drams old White-wine and juice of Quinces of each 2 pints and a half bruise them in an earthen Vessel 24 hours then boyl them till half be Wasted strain it and put to the straining two pounds of Sugar and boyl it to a Syrup 45. To make Conserve of Quinces Take 3 quarts of the juice of Quinces Clarified boyl it until two parts be wasted then put to it 2 pounds of white Sugar then boyl them to the thickness of Honey 46. To make Syrup of Poppies Take the heads and seeds of white Popy and of black of each 50 drams Venus hair 15 Licorice 5 drams Jnjubes 30 drams Lettice seed 40 drams add of the seeds of Mallows and Quinces tied up in a fine rag of each 1 dram and a half boyl them in 8 pints of Water until half be wasted strain it and to 3 pound of Liquor put thereto Perides and Sugar of each 1 Pound boyl them to a Syrup 47. To make Honey of Roses Take of white Honey despumed fresh juice of red Roses one pound put them into a Skillet and when they begin to boyl throw into them fresh red Rose-leaves picked 4 pounds and boyl them till the juice be wasted always stirring it then strain it and put it up in an earthen Pot. 48. To make Syrup of Lemons Take of the juice of Lemons purified by going thro' woolen strainer with crushing 3 quarts and a half â—nd of white Sugar
5 pound boyl them with a soft â—ire to a Syrup 49. To make Spirit of Wine Take of good Claret or White-wine or Sack enough fill the Vessel wherein you make your distillation 〈◊〉 a 3d part then put on the Head furnished with â—ose or Pipe and so make your distillation first in â—shes drawing about a 3d part from the whole as for â—â—ample 6 or 8 pints out of Twenty-four then â—â—ll it again in B. M. drawing another 3d part which 〈◊〉 a pints so that the oftener you distill it the less Liquour you have but the more strong some do rectifie it 7 times 50. To make Syrup of Maiden-hair Take of the herb Maiden-Hair fresh gathered and out a little 5 Ounces of roots of Liquorish scraped 2 Ounces steep them 24 hours in a sufficient quantity of hot water then boyl them according to Art Add 4 pound of Sugar to 5 pints of the clarified Liquor and boyl them to a Syrup 51. To make Syrup of Licorish Take of the roots of Licorish scraped 2 Ounces of Colts foot 4 handfuls of Maiden-hair 1 Ounce of Hysop half an Ounce infuse them 25 hours in a sufficient quantity of Water boyl them till one half be wasted add to the strained Liquor a pound of the best clarified Honey and as much white Sugar boyl them to a Syrup 52. To make King William 's perfume Take 6 spoonfuls of rose-Rose-water and as much Amber-grease as weigheth two Barley Corns and as much Civet with as much Sugar as weigheth 2 pence beaten in fine pouder all these boyled together in a perfuming Pan is an excellent perfume 53 The Late Queens Perfume Take 4 Spoonfuls of spike-Spike-water and 4 spoonfuls of damask-Damask-water 30 Cloves and 8 Bay-leaves shred as much Sugar as weigheth two-pence all these boyled make a good Perfume 54. King Edwards Perfume to make your house smell like Rosemary Take 3 spoonfuls of perfect Rosemary and as much Sugar as half a Walnut beaten in small pouder all these boyling together in a perfuming Pan upon hot Embers with a few Coals 55. To make Conserve of Rosemary Take your Flowers of Rosemary which you may gather either in March or Sep. when you have beaten them to pap take three times their weight in Sugar pound them altogether and set them in the Sun and so use them 56. To make Syrup of Cowslips Take the distilled water of Cowslips and put thereto your flowers of Cowslips clean pickt and the green knobs in the bottom cut off and boyl them up into Syrup take it in Almond Milk or some other warm thing it is good against the Palsie and Frensie and to procure Sleep for Sick 57. To make Marmalade of Lemons and Oranges You may boyl 8 or 9 of either with 3 or 4 Pippins draw them through a strainer then take the weight of the pulp altogether in Sugar and boyl it as Marmalade of Quinces and box it up 58. To make Angelica Water Take a handful of Cardus Benedictus and dry it and 3 Ounces of Angelica-roots 1 dram of Myrrh half an Ounce of Nutmegs Cinamon and Ginger 4 Ounces of each 1 Dram and a half of Saffron of Cardamons Cubebs Galingal and Pepper of each a quarter of an Ounce 2 Drams of Mace 1 dram of Grains of Lignum Aloes Spiknard Junius Odoratus of each a dram Sage Borage Buglos Violets and Rosemary flowers of each half a handful bruise and steep them in a pottle of Sack 12 hours and distil it as the rest 59. To make Quiddany of Cherries When your Cherries are fully ripe and red to the stone pull out the stones and boyl them till they be all broken then strain them take the Liquour and boyl it over again and put as much Sugar to it as you think convenient and when it is boyled that you think its thick enough put it in Boxes 60. To dry Cherries Take 6 pound of Cherries and stone them then take a pound of Sugar and wet it with the juice of the Cherries boyl it a little then put in your Cherries and boyl them till they are clear let them lye in the Syrup 〈◊〉 Week then drain them from the Syrup and lay them â—n thin boards to dry in a Stove turn them twice a â—â—â—y till they are dry wash off the claminess with warm â—ater and dry them a little longer 61. To make brown Metheglin Take strong Ale-wort put as much Honey to it as will make it strong enough to bear an Egg boyl them well together set it a cooling when it is almost cold put in some Ale-yeast then put it in a strong Vessel when it hath done working put a bag of Spices into the Vessel and Lemon-peel stop it up close in a few days it will be fit to drink 62. To Candy Oranges or Lemons after preserv'd Take them out of the Syrup drain them well then boyl some Sugar to a candy heighth and lay your Peels in the bottom of a sieve pour your hot Sugar over them then dry them in a Stove or warm Oven 63. To preserve Oranges after the Portugal Fashion Open your Oranges at the end take out all the meat then boyl them in several waters till a straw may go through them then take their weight and half in fine Sugar and put to every pound of Sugar a pint of water boyl it and scum it put in your Oranges and boyl them a little more then take them up and fill them with preserved Pippins and if you will have them Jelly make a new Syrup with the water wherein sliced Pippins have been boyled and some Sugar and that will be a stiff Jelly 64. To make good Vquebagh Take 2 Gallions of Aquavitae 4 Ounces of the best Liquorice bruised 4 Ounces of Anniseeds bruised put them into a Glass or stone Vessel and cover them close and so let them stand a week then draw of the clearest with Molosso's and keep it in another Vessel and put in some Dates Raisons ston'd keep it close from the Air. 65 To make Italian Bisket Take serced Sugar and a little of the white of an Egg with some Ambergrease and Musk beat them all to a paste in an Alabaster Morter mould it into a little Anniseed finely dusted then make it up in Loves and cut them about like Manchet then bake them in an oven as hot as for Manchet and when they are risen some what high upon the Plates take them forth and remove them not off till cold for they will be apt to break 66. To make French Bisket Take half a peck of flower with 4 Eggs half a pint of Ale-yeast one Ounce and half of Anniseed a little sweet Cream and a little cold Water make all into a Loaf and fashion it something long then cut it into thick slices like Toasts after it hath stood 2 days so rub them over with powdred Sugar and lay them in a warm Sun and so dry them and Sugar them as you dry them 3 or 4 times
Dr. Deodate's Drink for the Scurvey Take Roman Wormwood Carduus Benedictus Scurvey-grass Brook-lime Water-creeses Watertrifoil of each 1 handful Dodder Cetrach Scolopendria Burrage Bugloss Sorrel Vervain or Speedwell of each half a handsul Elicampaine Root one Ounce Raisins of the Sun 3 Ounces slices of Oranges and Lemons of each 13 insuse these in a double glass with so much White-wine as will make a pint and a half of liquor when done 84. A Conserve to strengthen the Back Take Eringo roots and conserve them as you do Damask white and red Roses in every respect the pith being taken out one pound and a half of Sugar is enough for every pound of Roots with 3 pints of Water stew them closely at first as you do your Roses if you add to them 5 or 6 grains of Ambergreese beaten to fine pouder it will be much more Cordial 85. An excellent Aqua Composita for a Surfeit Take a handful of Rosemary a root of Enulacampane a handful of Hysop half a handful of Tyme 6 handfuls of Sage as much Mint and as much Penny-royal half a handful of Hore-hound 2 Ounces of Liquorish well bruised and as much Anniseeds take two gallions of the best strong Ale and all the herbs aforesaid and wring them asunder and put them into an earthen pot well covered and let them stand a day and a night from thence put it into a brass pot and set it on a fire and let it stand till it boyl then take it from the fire and set your Limbeck on the pot and stop it close with paste that there come no air out of it and still it out with a soft fire add to it a little Red Fennel 86. To make Balm-water Take 4 gallons of strong stale Ale half a pound of Liquorish 2 pound of Balm two Ounces of Figs half a pound of Anniseeds one Ounce of Nutmegs shred the Balm and figgs very small and let them stand steeping 4 and 20 hours and then put it in a still as you use Aquavitae 87. To pickle Broom-buds Take Broom-buds put them into linnen bags and tye them close then make some brine with vvater and salt and boyl it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some vveight on let it lie till it look black boyl them and put them in Vinegar a Week or 2 and they will be fit to eat 88. To make good Rasberry-wine Take a Gallon of Sack in which let 2 Gallons of Rasberries stand steeping the space of 24 hours then strain them and put to the Liquor 3 pound of Raisons of the Sun stoned let them stand together 4 or 5 days being sometime stirred together then pour off the clearest and put it up in Bottles and set it in a cold place if it be not sweet enough you may put Sugar to it 89. To make excellent Hipprocas in an instant Take of Cinamon 2 Ounces Nutmegs Ginger of each half an Ounce Cloves 2 Drams bruise these small then mix them with as much Spirit of Wine as will make them into a paste let them stand covered in glass the space of 6 days in a cold place then press out the Liquor and put it in a glass A few drops of this Liquor put into any Wine giveth it a gallant relish and Odour and maketh it as good as any Hippocras whatsoever in an instant 90. To make Artifical Malmsey Take 2 Gallons of English Honey put into it eight Gallons of the best Spring water set these in a Vessel over a gentle fire when they have boyl'd gently an hour take them off and when they be cold put them into a small Barrel or Runlet hanging in the Vessel a bag of Spices and set it in the Cellar and in half a year you may drink of it 91. To make Artificial Claret-wine Take 6 Gallions of water 2 Gallions of the best Cyder put thereto 8 pound of the best Malaga raisins bruised in a Morter let them stand close covered in a warm place the space of a Fortnight every two days stirring them well together Then press out the Raisins and put the Liquor into the said Vessel again to which add a quart of the juice of Rasberries and a pint of the juice of black Cherries cover this Liquor with bread spread thick with strong Mustard the Mustard the Mustard-seed being downward and so let it work by the fire side 3 or 4 days then turn it up and let it stand a Week and then bottle it up and it will taste very pleasant far better than our Common Claret 92. Ta make Spirit of Ambergreese Take Amber-greese 2 drams of Musk a dram cut them small and put them into a pint of Wine close up the Glass Hermetically and digest them in a very gentle heat till you perceive they are dissolved then you may use it 2 or 3 drops or more if you please of this spirit put into a pint of Wine gives it a rich Odour or if you put 2 or 3 drops round the brims of the Glass it will do as well half a spoonful of it self or mixt with specifical liquor is a rich Cordial 93. An Excellent sweet water Take a quart of Orange-flower water as much Rose water 4 Ounces of Musk Willow seeds grosly bruised or Benjamin 2 Ounces of Storax an Ounce or Labdanum 6 drams of Lavender flowers 2 Pugils of sweet Marjoram as much of Calamus Aromaticus a dram distill all these in a Glass Still in Balneo the Vessel being very well closed that no vapour breathe forth Note that you may make a sweet water in an instant by putting in a few drops of some distilled Oyls together into some Rose-water and brew them all together 94. Dr. Burge's Plague water Take 3 pints of Muscadine and boyl in it Sage and Rue of each a handful till a pint be wasted strain it and set it over the fire again put thereto a dram of long Pepper Ginger and Nutmeg of each half an Ounce being all bruised together into some Rose-water and brew them all together 95. To make Syrup of Hysop Take of Hysop 1 handful of Figs Raisins Dates of each an Ounce boyl these in 3 pints of water to a quart then strain and clarifie it with the whites of a Eggs and 2 pound of Sugar and so boyl them to a Syâ—â—â— and being boyled enough keep them all the year 96. To make Rosa-Solis Take Liquorish 8 Ounces Anniseeds and Carraway of each an Ounce Raisins ston'd and Dates of each 3 Ounces Nutmegs Ginger Mace of each half an Ounce Galingal a quarter of an Ounce Cubebs 1 dram Figs 2 Ounces Sugar 4 Ounces bruise these and distill them with a Gallon of Aquavitae as the rest when it is distilled you must colour it with the Herb Rosasolis or Alkanet Root 97. To make Museadine Comfits Take half a pound of Musk Sugar beaten and searced then take Gumdragant steeped
of Garden Scurvey-grass Brooklime and Water-cresses of each 6 Ounces and after it hath stood till it is clear take 16 Ounces of the clearest and put to it 4 Ounces of the Juice of Oranges and Lemons make it a clear Syrup with so much fine Sugar as will serve the turn 144. To make Syrup of Roses When your Liquor is ready to boyl put as many Roses as will be well steept into it cover it close and when the Roses are throughly White then strain it and set it on the Fire again and so use it 13 times and to every pint of your water or Liquor you must put a pound of Sugar and let it stand together steeping for the space of one Night then Scum it clean and seethe it over a quick Fire a quarter of an Hour then take some whites of Eggs and beat them well together take off your Pot and put in the Whites and then set it on the Fore again and let it boyl a good while then let it run through a Jelly-bag till it will stand still upon your Nail 145. To make a comfortable Syrup Take a handful of Agrimony and boyl it in a pint of Water till half be Consumed then take out the Agrimony and put in a good handful of Currans and boyl them till they are ready to break then strain them and make a Syrup of them then set it on a Chafing-dish of Coals and add thereto a little white Saunders and Drink it hot or cold 146. To make Almond Caudel Take 3 pints of Ale boyl it with Cloves and Mace and slice Bread in it then have ready beaten a pound of Almonds blanched and strain them out with a pint of White-wine and Thick the Ale with it sweeten it if you please but besure scum the Ale when it Boyls 147. To Caudy Cherries Take your Cherries before they be full Ripe take out the Stones put Clarified Sugar boyled to a height and then pour it on them 148. To make Rose-water Take a pint of Endive-water 2 Ounces of Saffron finely beaten then sleep it therein all Night the next day boyl it and strain out the Safron then with Sugar boyl it up to a Syrup 149. To make Syrup of Saffron Stamp the Leaves and first distill the Juice being squeezed out and after distil the Leaves and so you may dispatch more with one Still than others will do with 3 or 4 and this Water is every way as Medicinable as the other serving very well in Decoctions and Syrups c Though it be not altogether so pleasing to the smell 150. To make Suckets of Green-Walnuts Take Walnuts when they are no bigger than the largest Hasel-Nut pare away the uppermost Green but not too deep then boyl them in a pottle of Water till the Water be boyled away then take so much more fresh Water and when it is boyled to the half put thereto a quart of Vinegar and a pottle of Clarified Honey 151. To make white Leach of Cream Take a pint of sweet Cream and 6 spoonfuls of Rose-water 2 grains of Musk 2 drops of Oyl of Mace and so let it boyl with 4 Ounces of Ising-Glass then let it run through a Jelly-bag when it is Cold slice it like Brawn and so serve it out This is the best way to make Leach 152. To preserve Pome-citrons You must take a pound and a half of Pome-Citrons and cut them in Halves and Quarters take the Meat out of them and boyl them tender in fair Water then take 2 pound of sugar Clarified and make Syrup for them and let them boyl therein a quarter of an Hour very Gently then take them up and let your Syrup boyl till it be Thick then put in your Pome-Citrons and you may keeep them all the Year 153. To pickle Clove Gilly Flowers for Sallats Take the fairest Clove Gilly-Flowers clip of the Whites from them put them into a Wide-mouthed Glass and strew a good deal of Sugar finely beaten among them then put as much Wine Vinegar to them as will throughly Wet them tye them up close and set them in the Sun and in a little while they will be fit for use 154. To make Leach of Almonds Take half a pound of sweet Almonds and beat them in a Morter then strain them with a pint of sweet Milk from the Cow then put to it one grain of Musk two spoonfuls of Rose-water 2 ounces of fine Sugar the weight of 3 Shillings in Isinglass that is very white boyl them together and let it all run through a Strainer then still it out and serve it 155. To Candy Marigolds in Wedges the Spanish Fashion Take of the fairest Marigold Flowers 2 ounces and shred them small and dry them before the Fire then take 4 ounces of Sugar and boyl it to a Height then pour it upon a Wet Pye-plate and between hot and cold cut it into Wedges and lay them in a sheet of White-paper and put them in a Stove 156. To Candy Eringo Roots Take your Eringo's ready to be Preserved and weigh them and to every pound of your Roots take of the purest Sugar you can get 2 Pound and Clarifie it with the whites of Eggs exceeding well that it may be as clear as Christal for that will be best it being Clarified boyl it to the height of Mauus Christi then dip in your Roots 2 or 3 at once till all be Candyed and put them in a Stove and so keep them all the Year 157 To Candy Elecampane-Roots Take of your Fairest Elecampane Roots and take them clean from the Syrup and wash the sugar off them and dry them again with a linnen Cloth then weigh them and to every pound of Roots take a pound and 3 quarters of sugar Clarifie it well and boyl it to a height and when it is boyled dip in your Roots 3 or 4 at once and they will Candy very well and so stove them and keep them all the Year 158 To make Cinamon Sugar Lay pieces of sugar in close Boxes amongst sticks of Cinamon or Cloves and in a short time it will have the taste and scent of the spice 159. To make a Trifle Take Cream and boyl it with a cut Nutmeg add Lemon-peel a little then take it off Cool it a little and season it with Rose-water and Sugar to your Taste put this in the thing you serve it in then put in a little Runnet to make it come and serve it up 160. To Candy Barberies First preserve them then dip them quickly into warm Water to wash off the ropy Syrup then strew them over with searced Sugar and set them into an Oven or Stove 3 or 4 Hours always turning them and casting more fine sugar upon them and never suffer them to be cold till they be dryed and begin to look like Diamonds 161. To make Cream Apricoks First boyl your Apricocks with Water and Sugar till they are Tender and afterwards boyl them in Cream then strain them
and season it with Sugar 162. To make Quince Cream Take a roasted Quince pare it and cut it into Thin slices to the Core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quince to your liking then put in a little sugar and strain it and always serve it cold to the Table 163. To Preserve Barberries Take one pound of Barberries pickt from the stalks put them in a pottle Pot and set it in a brass pot full of hot Water and when they be Stewed strain them and put to them a pound and a half of Sugar and put to them a pint of Red Rose-water and boyl them a little then take half a pound of the fairest Clusters of Barberries you can get and dip them in the syrup while it boyleth then take the Barberries out boyl the syrup while it is Thick and when cold put them in the glaâ—ses with the Syrup 164. To make Cullice Take a Cock and dress him and boyl him in White-wine Scum it clean and clarifie the Broth being first strained then take a pint of sweet Cream and strain it and so mix them together then take beaten Ginger fine Sugar and rose-Rose-water and put them altogether and boyl it a little more 165. To make a Cordial strengthning Broth. Take a Red-Cock strip off the Feathers from the Skin then break his Bones to shivers with a Rolling pin set it over the Fire and just cover it with Water put in some Salt watch the scuming and boyling of it put in a handful of Harts-horn a quarter of a pound of blue Currans and as many Raisins of the Sun stoned and as many Pruans 4 Blades of large Mace a bottom Crust of a white Loaf half an ounce of China-Root sliced being steeped three Hours before in Warm-water boyl 3 or 4 pieces of Gold strain it and put in a little fine Sugar and Juice of Orange and so use it 166. To make Sugar-Cakes Take one pound of fine Flower one pound of Sugar finely beaten and mingle them well together then take 7 or 8 Yolks of Eggs then take 2 Cloves and a pretty piece of Cinamon and lay it in a spoonful of Rose-water all Night and heat it almost Blood-warm Temperate it with the rest of the stuff when the Paste is made make it up as fast as you can and bake them up in a soft Oven 167. To take spots and stains out of Cloths Take 4 ounces of white hard Soap beat it in a Morter with a Lymon sliced and as much Roch-Allom as an Hasel-Nut Roul it up in a Ball Rub the stain therewith and after fetch it out with Warm-water if need be 168. To make Cucumbers Green You must take 2 quarts of Verjuyce or Vinegar and a Gallon of sair Water a pint of Bay-salt and a handful of Geeen Fennel or Dill boyl it a little and when it is cold put it into a Barrel then put in your Cucumbers to that Pickle and you may keep them all the Year 169. To make Cakes of Lemons Take of the finest double refined Sugar beaten very fine and searced through fine Taffany and to half a porringer of Sugar put two spoonfuls of Water and boyl it till it be almost sugar again then grate of the hardest Rinded Lemon and stir it into your sugar put it into your Coffins and a Paper and when they be Cold take them off 170. To make Black Cherry Wine Take a Gallon of the Juice of Black-Cherries keep it in a Vessel close stopped till it begin to work then filter it and an ounce of Sugar being added to every pint and a Gallon of White-wine and keep it stopped for use 171. To make Rose Vinegar Take of Red-Rosebuds gathered in a dry time the whites cut off then dry them in the shade 3 or 4 Days one pound of Vinegar 8 Sextaries set them in the Sun 40 days then strain out the Roses and put in Fresh and so repeat it 3 or 4 times 172. To make Syrup of Vinegar Take of the Roots of Smalledg Fennel Endive of each 3 ounces Anniseeds Smalledg Fennel of each one ounce Endive half an ounce clear Water three Quarts boyl it gently in an Earthen Vessel till half the Water be Consumed then strain and Clarifie it and with 3 pound of sugar a pint and a half of White-wine-Vinegar boyl it into a syrup This is a gallant syrup for such whose Bodies are stuffed either with Phlegm or tough Humours for it opens Obstructions or stopping both of the stomach Liver spleen and Reins it cuts and brings away tough Flegm and Choler 173. To make Syrup of Apples Take 2 quarts of the juice of sweet-scented Apples and the juice of Bugloss Garden and Wild of Violet leaves and Rose-water of each a pound boyl them together Clarifie them and with 6 pound of very fine sugar boyl them into a syrup 174. To make the Capon-water against a Consumption Take a Capon the Guts being pull'd out cut it in pieces and take away the Fat boyl it in a close vessel in a sufficient quantity of spring-Water Take of this Broth 3 pints of Burrage and Violet-water a pint and half White-wine one Pint red Rose-leaves two drams and a half Burrage-flowers Violets and Bugloss of each one dram pieces of bread out of the Oven half a pound Cinamon bruised half an ounce Still it in a glass Still according to Art This is a Sovereign Remedy against Hectick Fevers and Consumption Let such as are subject to those Diseases hold it as a Jewel 175 To make Elder Vinegar Gather the flowers of Elder pick them very clean dry them in the sun on a gentle heat and to every quart of Vinegar take a good handful of Flowers and let it stand in the sun a Fortnight then strain the Vinegar from the Flowers and put it into the Barrel again and when you draw a quart of Vinegar draw a quart of Water and put it into the barrel Luke-warm 176. To maka China Broth. Take an ounce of China-root clipp'd Thin and steep it in 3 pints of Water all Night on Embers Covered the next day take a Cock-chicken clean Pickt and the Guts taken out put in it's belly Agrimony and Maiden-hair of each half a handful Raisins of the sun stoned one good handful and as much French Barley boyl all these in a Pipkin close covered on a gentle Fire for 6 or 7 Hours let it stand till it be cold strain it and keep it for your Use Take a good Draught in the Morning and at 4 in the Afternoon 177. To make paste of tender Plumbs Put your Plumbs into an Earthen pot and set it into a pot of boyling Water and when the Plumbs are dissolved then strain the thin Liquor from them through a Cloth and reserve that Liquor to make Quiddany then strain the pulp through a piece of Canvas and take as much sugar as the pulp in weight and as much water as will
Wet the same and so boyl it to a Candy-heighth then dry the pulp upon a Chasing-dish of Coals then put your syrup and the pulp so hot together and boyl it always stirring it till it will lye upon a Pye-plate as you lay it and that it run not abroad and when it is somewhat dry then use it but put to it the pulp of Apples 178. To make Cream of Coddlings First scald your Codlings and so peel off the Skin then scrape the pulp from the Core and strain them with a little Sugar and Rose-water then lay your pulp of Codlings in the middle of the Dish and so much raw Cream round it as you please and so serve it 179. To make Sugar of Roses Take of Red-rose-leaves the whites being cut off an Ounce dry them in the Sun speedily put to it a pound of white Sugar melt the Sugar in Rose-water and Juice of Roses of each two Ounces which being consumed by degrees put in the Rose-leaves in pouder mix them put it upon a Marble and make it into Lozenges according to Art 180. To make a Cream Tart. Cut the Crust of a Manchet and grate it small and mix it with thick Cream and some sweet Butter then take 24 Yolks of Eggs and strain them with a little Cream putting thereto a good quantity of Sugar mix these very well and set it upon a small fire and so let it boyl till it be thick then make 2 sheets of Paste as thin as you can and raife the sides of one of them the heighth of one of your fingers in Breadth and then fill it and cover it with the other sheet then bake it half a quarter of an hour then put Sugar on it and so serve it 181. To make Poppy-water Take of red Poppies 4 Pound put to them a quart of White-wine then distil them in a common Still then let the distil'd water be poured upon fresh Flowers and repeated 3 times to which add 9. Nutmegs sliced Red Poppy-flowers a Pugil white Sugar two ounces set it to the Fire to give it a pleasing Sharpness and Order it according to your Taste 182. To make Mathiolus Bezoar's Water Take of Syrup of Citron-peels a quart and as much of Dr. Mathiolus great Antidote with 5 pints of the Spirit of Wine five times distill'd over put all these in a Glass that is much too big to hold them stop it close that the Spirit fly not out then shake it together that the Electuary may be well mingled with the Spirit so let it stand a Month shaking it together twice a Week for the Electuary will settle at the bottom after a Month pour off the clear Water into another Glass to be kept for your use stopping it very close with Wax and Parchment else the Strength will easily fly away in Vapours 183. To make Marmalade of red Currans Take the juice of red Currans and put it into a pretty quantity of white Currans clean pickt from the stalks and Buttons at the other end let these boyl a little together have also ready some fine Sugar boyl'd to a Candy-height put of this to the Currans according to your Discretion and boyl them together till they be enough and bruise them with the back of your spoon that they may be as thick as Marmalade and when it is Cool put it into Pots You need not stone the whole Currans unless you please 184. To make a Syllabub Take a pint of Verjuice in a Bowl milk the Cow to it then take off the Curd and take sweet Cream and beat them together with a little Sack and Sugar put it into your Syllabub-pot strew Sugar on it and serve it 185. To make pleasant Mead. Put a quart of Honey to a Gallon of Water with about 10 sprigs of sweet Marjeram and half so many tops of Bays boyl all these well together and when it is Cold Bottle it up and in 10 days it will be ready to Drink 186. To make Steppony Take a Gallon of Conduit-water a pound of blew Raifins of the Sun stoned and half a pound of Sugar Squeese the juice of 2 Lemons upon the Raisins and Sugar and slice the Rhinds upon them boyl the Water and pour it boyling hot upon the Ingredients of an earthen Pot and stir them well together so let it stand 24 Hours then put it into Bottles having first let it run through a strainer and set them in a Cellar or other Cool place 187. To make Syder Take a peck of Apples and slice them and boyl them in a Barrel of Water till the third part be Wasted then Cool your Water as you do Wort and when it is Cold you must pour the Water upon 3 Measures of grown Apples Then draw forth the Water at a Tap 3 or 4 times a Day for 3 Days together then press out the Liquor and Tun it up when it hath done working stop it up close 188. To make Cock-Ale Take 8 Gallons of Ale then take a Cock and boyl him well with 4 pound of Raisins of the Sun well stoned 2 or 3 Nutmegs 3 or 4 Flakes of Mace half a pound of Dates beat all these in a Morter and put to them 2 quarts of the best Sack and when the Ale hath done Working put these in and stop it close 6 or 7 Days and then Bottle it and a Month after you may Drink it 189. To make a Caraway-cake Take 3 pound and a half of the finest Flower and dry it in an Oven one pound and a half of sweet Butter and Mix it with the Flower very small that none of it be seen then take 3 quarters of a pint of new Ale-Yest and half a pint of Sack and half a pint of New Milk with 6 Spoonfuls of Rose water and 4 Yolks and 2 Whites of Eggs then let it lye before the fire half an hour or more and when you go to make it up put in 3 quarts of Carawey-Comfits and a pound and half of Biskets Put it into the Oven and let it stand an hour and half 190. To make Strawberry-wine Bruise the Strawberries and put them into a Linnen-bag which hath been a little used that so the Liquor may run through more easily then hang in the Bag at the Bung into the Vessel Before you put in your Strawberries put in what quantity of Fruit you think good to make the Wine of a hgh Colour during the Working leave the Bung Open and when it hath Worked enough stop your Vessel Cherry-wine is made after the same Fashion but then you must break the Stones 191. To make a Cordial Water of Clove-gilly-Flowers Put Spirit of Wine or Sack upon Clove-gilly-Flowers Digest it 2 or 3 Days put all in a Glass-body laying other Clove-gilly-Flowers at the Mouth of it upon a Cambrick or Boulter-cloth that the Spirit rising and passing through the Flowers may Ting it self of a beautiful Colour add a head with a Limbeck and Receiver Then Distil the
quantity to these Powders infused cut off the black tops of the great Claws of the Crabs the full weight of the rest Beat these all into a fine Powder and searce them through a fine Lawn Searce To every ounce of this Powder add a dram of Oriental Bezoar make all these up in a lump or mass with Jelly of Hartshorn and colour it with Saffron putting thereto a scruple of Amber-Grease and a little Musk finely powdred and dry it in the Air after they are made up into small quantities you may give to a Man twenty Graints and to a Child twelve Grains It is excellent against all malignant and pestilent Diseases French Pox Small Pox Measles Plague Pestilence Malignant or Scarlett Fevers and Melancholly twenty or thirty Grains thoreof being exhibited in a little warm Sack or Hartshord Jelly to a Man and half as much or twelve Grains to a Child 19. For the Falling Sickness or Convulsions Take dung of a Peacock make it into Powder and give so much of it to the Patient as will lye upon a Shilling in a little Succory-water fasting 20. For the Pleuresie Take the round Balls of Horse-dung and boyl them in a pint of White-wine till half be consumed then strain it out and sweeten it with a little Sugar let the Patient drink of this and then lye warm 21. To prevent Miscarrying Take Venice Turpentine spread it on black brown Paper the bredth and length of an hand and lay it to the small of her back and let her drink a Caudle made of Muscadine putting into it the Husks of about 20 sweet Almonds dryed and finely poudered 22. For the Worms in Children Take Worm-seed boyled in Beer and Ale and sweetned Clarified Honey and then let them drink it 23. For the Whites Take white washed Turpentine and make it up in Balls like Pills then take Cinamon and Ginger and roul the Balls in it and take them as you would do Pills Morning and Evening 24. For a dry Cough Take Anniseed Ash-seeds and Violets and beat them to Powder and stamp them of each a like quantity then boyl them together in fair water till it grows thick then put it up and let the Patient take of it Morning and Evening 25. To make Vnguentum Album Take a pint of Oyl-Olive and half a pound of Diaculum Anniseeds a pretty quantity and put them together and put thereto a pound of Ceruse small grounded boyl them together a little and stir them always till it be cold and it is done 26. To destroy the Piles Take Oyl of Roses Frankincense and Honey and make an Oyntment of them and put it into the Fundament and put Myrrh unto the same and use often to anoint the Fundament therewith and let the Fume thereof â—o into the Fundament 27. For the Canker Take a handful of unset Leeks with the roots and a small quantity of Yarrow and boyl them in White-wine till they be very soft then strain and clarifie them and let the Patient drink thereof Morning and Evening blood warm 28. For the Itch. Take the Juice of Penny-royal the Juice of Savin the Juice of Scabius the Juice of Sage the Juice of Pellitory with some Barrows grease and Black Soap temper all these together and make a Salve for the Itch. 29. For the King 's Evil. Take 2 ounces of the water of Broom Flowers distilled and give it in the Morning to the Patient fasting and iâ— will purge the Evil Humour downwards and wasteth and healeth the Kernels without breaking them outwardly 30. To break an Imposthume Take a Lilly Root and an Onion and boyl them in Water till they be soft then stamp them and fry them with Swines grease and lay it to the Imposthume as hot as the Patient may suffer it 31. For biting of a Mad Dog Stamp large Plantain and lay it to the grieved place and it will cure the Sore 32. The Green Sickness Take the Keys of an Ashen-tree dryed and beaten to powder and take of Red Fennel of Red sage Marjoram and Bitony and seeth them in Running water from a pottle to a quart then strain them and drink thereof a good draught with Sugar Morning and Evening luke-warm 33. For Deafness Take Wild-Mint mortify it and squeeze it in the Hand till it reâ—â—teth juice then take it with its juice and put it into the Ear change it often this will help the Deafness if the Person hath heard before 34. For the Dropsie Take a Gallon of White-wine and put into it a handful of Roman Wormwood and a good piece of Horse-radish and a good quantity of Broom Ashes tyed in a Cloth then take a good Bunch of Dwarf Elder beat it in a Morter and strain out the Juice and put into the Wine when you will drink it but if the Elder be dry you must steep a good quantity in the Wine Take of this half a pint Morning and Evening 35. For a Sprain in the Back or any other Weakness Take a quarter of a pint of good Muscadine a spoonful of Madder incorporate them well together then give it to the Patient to drink for three Mornings together and if need requireth you may use it often in a day this will strengthen the back exceedingly 36. An Excellent Remedy for sore Eyes Take a Gallon of pure Running Water and eight drams of White Copperas and as much of fine White Salt mix them together and let it simper half an hour over a slow Fire and then strain it for use 37. Catholicon a most excellent Cordial Take half a peck of Ripe Elder Berries pick them clean and let them stand two-or three days in an Earthen pan till they begin to hoar or mould then bruise and strain them and boyl the Liquor till half be consumed then putting a pound of Sugar to every pint of Liquor boyl them to Syrup 38. A Medicine for an Ague Take a quart of the best Ale and boyl it to a pint and let the Party take it and then let the Patient lye down upon a Bed and be covered warm when the first sit grudges and let a Bason be ready to vomit in 39. Another for an Ague Take a large Nutmeg and slice it and so much Roch-Alom beaten to powder and put them both into one pint of White-wine and incorporate them well together and let the Patient take one half thereof about half an hour before the Fit and then walk a-pace or use some other Laborious Exercise and when the fit begins to come take the other half and continue Exercise Both these I have known to cure to Admiration 40. For a great Lax or Looseness Take one quart of New Milk and have ready one half pint of distilled Plantain water and set your Milk over the Fire and when your Milk by boyling rise up take two or three spoonfuls as occasion shall be to allay the rising and when it rises again do the like and so in the like manner till the
Plantain water be all in and then boyling up as before let the Patient drink thereof warmed hot or how else he likes it I never yet have found it fail of Curing 41. For Curing of Deafness Take Herb of Grace and pound it then strain it and take two spoonfuls of the Juice and put thereto one spoonful of Brandy-wine and when it is well evaporated dip therein a little Black wool or fine Lint being first bound with a silk thread and put it into your Ear. 42. For the Scurvy Take half a peck of Sea-scurvy-grass and as much Water-cresses of Dwarf-Elder Roman Wormwood Red sage Fumitory Harts-Horn and Liver-wort of each one handful wash the Water-cresses and dry them well the other Herbs must be rubb'd clean and not washed then add one Ounce of Horse-Raddish and a good handful of Madder Roots beat these with the Herbs and strain the juice well out for the last is best then set it on a quick fire and scum it clean then let it stand till it is setled and when it is quite cold bottle it up and keep it in a cold place you must take four or five spoonfuls with one spoonful of Syrup of Lemons put into it each Morning fasting and fast one hour after it 43. To Procure Conception Take of Syrup of Mother-wort Syrup of Mugwort half an Ounce of spirit of Clary 2 drams of the Root of English snake-weed in fine powder one dram Purslain-seed Nettle-seed Rochet-seed all in subtle powder of each two drams Candied Nutmegs Eringo-roots Satyrion-roots preserved Dates Pistachoes Conserve of Succory of each 3 drams Cinamon Saffron in fine powder of each a scruple Conserve of Vervain Pine-apple Kernels picked and peeled of each 2 drams stamp and work all these Ingredients in a Morter to an electuary then put it into Gally-pots and keep it for use Take of this Electuary the quantity of a good Nutmeg in a little Glass full of White-wine in the Morning fasting and at four a Clock Afternoon and as much at night going to Bed but be sure do not use violent exercises 44. For a sore Breast not broken Take Oyl of Roses Bean-flower the Yolk of an Egg a little Vinegar temper all these together then set it before the Fire that it may be a little warm then with a Feather strike it upon the Breast morning and evening or any time of the day she finds it pricking 45. To heal a sore breast when broken Boyl Lillies in new Milk and lay it on to break it and when it is broken Tent it with a Mallow-stalk and lay on it a plaister of Mallows boyled in sheeps Tallow These are to be used if you cannot keep it from breaking 46. For a Consumption Take a pound and half of Pork Fat and Lean and boyl it in water and put in some Oatmeal and boyl it till the heart of the Meal be out then put to it two quarts of Milk and boyl it a quarter of an hour and give the Patient a draught in the Morning Afternoon and Evening and now and then some Barley-water 47. For the Falling-sickness Take powder of Hartshorn and drink it with Wine and it helpeth the Falling Evil. 48. For the Tooth-Ach Take Featherfew and stamp it and strain it and drop a drop or two into the contrary Ear to the pain and lye still half an hour after 49. For a Wen. Take Black-soap and mix with unslaked Lime made 〈…〉 50. For the Wind. Take the Juice of Red Fennel and make a Posset of Ale therewith and drink thereof 51. For the Dropsie Take two Gallons of New Ale then take Serwel Calamus Aromaticus Galingale of each two Penny worth of Spikenard four Penny-worth stamp all together and put them into a bag and hang it in the Vessel and when it is four days old drink it Morning and Evening 52. For a scald Head Wash thy Head with Vinegar and Camomile stampt and mingled together there is no better help for the Scald or grind white Hellebore with Swines Grease and apply it to the Head 53. To make Plague-Water Take a handful of Sage and a handful of Rue and boyl them in three pints of Malmsey or Muscadine till one pint be wasted then take it off the Fire and strain the Wine from the Herbs then put into the Wine two penny-worth of long Pepper half an ounce of Ginger and a quarter of an ounce of Nutmegs all grosly bruised and let it boyl a little again Then take it off the Fire and dissolve it in half an ounce of good venice-Treacle and a quarter of an ounce of Methrido and put to it a quarter of a pint of strong Angelica water so keep it in a Glass close stopped for your use This Water cureth Small-Pox Measles surfeits and Pestilential-Feavers 54. A precious Eye-Water Take of the best White-wine half a pint of white-rose-water as much of the Water of Celendine Fennel Eye bright and Rue of each two ounces of prepared Tutia six ounces of Cloves as much sugar Rosate a dram of Camphire and Aloes each half a dram wash the Eyes therewith 55. A Cordial Julep Take water of Endive Purslain and Roses of each 2 ounces sorrel water half a pint Juice of Pomegranats and for lack thereof Vinegar 4 ounces Camphire 3 drams sugar 1 pound boyl all these together in the form of a Julep and give 3 or 4 ounces thereof at a time 56. To make Green Oyntment Take a pound of Swines Grease 1 ounce of Verdigrease half a scruple of Sal Gemmae this oyntment may be kept 40 years it is good against Cancers and Running sores it fretteth away dead flesh and bringeth new and healeth old Wounds put it within the Wound that it fester not 57. For Fits of the Mother Take a brown Toast of four Bread of the nether â—rast and wash it with Vinegar and put thereto Black-soap like as you would butter a Toast and lay it under the Navil 58. For Rickets in Children Take of Fennel-seeds and Dill-seeds but most of the last boyl them in Beer and strain it and sweeten it with Sugar and let the Child drink often Probatum 59. For the Shingles Take the Green leaves of Colts-foot stamped and mingled with Honey apply it and it will help 60. To heal a Fistula or Vlcer Take Figs and stamp them with Shoâ—-makers Wax and spread it upon Leather and lay it on the Sore and it will heal 61. For a Woman in Travail Take 7 or 8 leaves of Bettony a pretty quantity of Germander a branch or two of Penny-royal 3 Marygolds a branch or two of Hyssop boyl them all in a pint of White wine or Ale then put into it Sugar and Saffron and boyl it a quarter of an hour more and give it to drink warm 62. To make a Woman be soon delivered the Child being dead or alive Take a good quantity of the best Amber and beat it exceeding small to powder then searce it through a fine
into a pint of good White-wine put them into the Herbs with 3 spoonfuls of Honey and 5 spoonfuls of the Water of a Man-child that is sound mingle all together and boyl them over the Fire and when it is boyled strain it through a Cloth and put it into a Glafs and stop it well and close till you use it and when you need it put a little thereof into the sore Eyes with a Feather but if it be dry temper it with White-wine and it profiteth much all manner of sore Eyes This water was used by King Edward the Sixth 87. My Lord Dennies Medicine for the Gout Take Burdock leaves and stalks cut them small and stamp them very small then strain them and cleanse them and when you have so done put them into Glasses and put pure Oyl of Olives on the the top of them and stop it stop it from the Air and when you would use it for the Gout pour in into a Porringer and warm it and wet Linnen Cloths in it and apply it warm to the grieved place warming your Cloths one after another as they grow cold that are on 88. Dr. Steven's Sovereign Water Take a Gallon of good Gascoin Wine then take Ginger Galingale Cancel Nutmeg Grains Cloves Anni-seed Carraway-seeds of each a dram then take Sage Mint Red Roses Thyme Pellitory Rosemary Wild Thyme Camomile Lavendar of each a handful then bray both Spices and Herbs and put them all into the Wine and let them stand for twelves hours divers times stirring them then distil in an Alembick but keep that which you distil first by it self for that is the best but the other is good also but not so good as the first This Water comforteth the Vital Spirits and helpeth inward diseases which come from Cold it helps Conception in Women that are Barren and killeth Worms â—n the Body it cureth the old Cough and helpeth the Tooth-ach it comforteth the Stomach and cureth a stinking breath it preserveth the Body in good liking and makes them look young 89. The Water called Aqua Mirabilis and Pretiosa made by Doctor Willoughby Take of Galingales Cloves Mace Cucubes Ginger Cardanum Nutmegs Mellilot saffron four ounces and beat all these into powder Agrimony water the quantity of a dram and somewhat more then take of the juice Celendine half a pint and mingle all these together with a pint of good Aqua-Vitae and 3 pints of White-wine put all these together in a Still of Glass and let it stand all Night then distill it with an easie Fire This Water dissolveth the swelling of the Lungs without any Grievance and helpeth and comforteth them being Wounded and suffereth not the Blood to putrifie he shall never need to be let Blood that useth this Water it suffers not the Heart to burn nor Melancholly nor Rheum to have dominion above Nature it also expelleth Rheum and purifieth the Stomach 90. To make Allom-Water Take a pound of Allom and beat it to powder then take a Gallon of clean Water and set it on the fire letting it boyl till all the Allom be melted then take it off the Fire and when it is cold put it into a Glass and keep it for use 91. To make an Excellent Electuary called the Electuary of Life Take Scorlegio Morre Gentiana Grandoret and Jalaim of each a little quantity stamp them and mingle them with Honey that hath been well boyled on the Fire and scummed clean This is excellent for Sickness in the Stomach or pain in the Belly Heart or Head or for those that are bitten with any Venomous Beast or poysoned it must be taken in water 3 or 4 spoonfuls at a time in the Morning fasting if the Disease be of any long standing he must drink it fifteen days together and he will be whole 92. Against Heat of the Liver Take Fennel Endive Succory Plantain of each alike distil them with Red Wine and Milk and use it every Morning nine spoonfuls at a time with a draught of Wine and Sugar or else five spoonfuls thereof alone 93. For swooning fits For swooning and weakness of the Heart in Fever and Sickness or if it come from other Cause stamp Mints with Vinegar and a little Wine if the Patient have no Fever then toast of bit of Bread till it almost burnt and put it therein till it be well soaked then put it in the Nose of the Patient and rub his Lips Tongue Gums Teeth and Temples and let him chew and suck the moistness thereof and swallow it 94. A Water for the Eyes to make a Man see in forty days who hath been blind seven Years before if he be under fifty Years of Age. Take smalledge Fennel Rue Betony Vervain Agrimony Cinquefoyl Pimpernel Eye-bright Celandine sage of each a quartern wash them clean and stamp them do them in a fair Marshing-pan put thereto a quart of good White-wine and the powder of thirty Pepper-corns 6 spoonfuls of live Honey and 10 spoonfuls of the Urin of a Man Child that is wholesome mingle them well together and boyl them till half be wasted then take it down and strain it and afterwards Clarifie it and put it into a Glass Vessel well stopt and put thereof with a feather into the Eyes of the Blind and let the Patient use this Medicine at night when he goeth to Bed and within forty days he shall see It is good for all manner of sore Eyes Wild-Tansie-water iâ— good for the Eye-sight and eating of Fennel-seed iâ— good for the same 95. For a Web in the Eye The Leaves of White-honey-suckles and Ground Ivy of each a like quantity ground together and put every day into the Eye cureth the Web. Or else Salt burnt in a Flaxen-cloath and tempered with Honey and with a Feather anointed on the Eye-lids killeth worm that annoy the Eye-lids 96. For the moist Scabs after the small-Pox Take Lapis Calaminaris Letharge of Gold and Silver of each two drams Brimstone and Ceruse two ounces bring all these into a fine Powder and then beat then in a Morter with so much Barrows-grease as is sufficient to make it up in an Oyntment and anoint the places therewith Evening and Morning 97. To bring down the flowers Take of Alligant Muscadine or Claret a pint burn it and sweeten it well with Sugar put thereto two spoonfuls of Sallet-Oyl then take a good Bead of Amber in powder in a spoon with some of the Wine after it take this Evening and Morning 98. To stay the flowers Take Amber Coral Pearls Jeat or each alike grind them to a fine powder and serse them take as much as will upon a six pence with Conserve of Quinces and drink a draught of New Milk after it Use this every Morning 99. To Cure Corns Take Beans and chew them in your Mouth and tye it fast to your Corn and it will help Do this at Night 100. To make Oyl of Roses Take red Rose-leaves a good quantity and stamp 'em
in a Mortar and put thereto Oyl-Olive and let it stand in the Sun 12 days and then put it in a Glass and bind the Glass fast about with Ropes of Hay and set it in a Pan full of Water and let it boyl sortly two hours and then let it cool then put it in small Glasses and put thereto the leaves of Red Roses all whole and stop it fast and set it in the Sun for sixteen days and so use it at your need 101. For any Itch or Breaking out Take Frankincense and beat it small in a Mortar and mingle it with Oyl of Bays and therewith anoint all over and it will destroy the Itch. 102. For the Piles after Child-birth Make a Bath of Worm-wood Southern-wood Cinamon Rhind and the bark of Cassia Fistula boyled well in Wine when the woman delivered goeth forth of the Bath put Bombace or Cotten with powder of Alloes mixed with Oyl of Peny-royal unto her lower parts 103. For a stitch in the side Take three handfuls of Mallows boyl them in a little raw Milk and put thereto a handful of Wheat-bran and let them boyl together and then wring out the Milk and lay it hot to the Stitch apply it often Or take a few leaves of Rue and Yarrow stamp them together and wring out the Juice and drink it with a little Ale 104. For a Tertian or double Tertian Ague Take a good quantity of Celandine a spoonful of salt and the bigness of an Egg in Leven and as much Abgant and spanish soap stamp them well in a Mortaâ— and make a Plaister of them and apply them to thâ— Patients Feet one hour before the coming of the Fâ—â—â— add thereto 4 or 5 yolks of Eggs Or take of Amâ— seed-seed-water the best as you can get half a pound of Oâ—â— of Vitriol shake them well together and drink one 〈◊〉 two spoonfuls thereof an hour before the Fit comeâ— 105. For the spleen Boyl the Rhinds and Keys of an Ash tree very tendâ— in White-wine and drink a good draught thereof for 6 〈◊〉 7 Mornings together and it will much ease the Paâ—â—ent when you drink this anoint the spleen with Vâ—guentum Dialthea every Morning and Evening applâ—ing also a Plaister of Mellilot to the place 106. An Excellent Powder for the Green-sickness Take 4 scruples of Gentian made into fine Powder rasp Ivory and Harts-born of each 2 scruples make thâ— into fine Powder give a spoonful hereof with Whiâ—â—wine or the like at once 107. A drink that healeth all Wounds without any Plaisters or Oyntment or without any Taint most perfectly Take Sanicle Milfoil and Bugle of each a like quâ—tity stamp them in a Mortar and temper them wiâ—â— Wine and give the Person wounded to drink twice 〈◊〉 thrice a day till he be whole Bugle holdeth open tâ—â— Wound Milfoil cleanseth the Wound and sanicle heaâ—eth it but sanicle may not be given to him that is 〈◊〉 in the Head or in the Brain pan for it is angeâ—â—â— This is a good and tryed Medicine 108. For Pricking of a Thorn Take of Violet-leaves one handful stamp them toâ—â—ther and take a quantity of Boars-grease and of Whâ—â— bran one handful set it on the Fire in clean Water 〈◊〉 make a Plaister thereof and lay it to the Grief 109. To make Oyl of St. John 's Wort good for any Ach or Pain Take a quart Sallet-Oyl and put thereto a quart of Flowers of St. John's Wort well picked let them lye therein all the Summer till the Seeds of the Herb be Ripe the Glass must be kept warm either in the Sun or the Water all the Summer till the Seeds be Ripe then put in a quarter of St. John's Wort Seeds whole and so let it stand 12 hours the Glass being kept open then you must boyl the Oyl 8 hours the Water in the Pot full as high as the Oyl in the Glass when it is cold strain it that the Seed remain not in it and so keep it for your use 110. For the Ptisick Take 2 ounces of Liquorish scraped and bruised of Figs 3 ounces of Agrimony Horehound Enula Campana of each a handful boyl them all together in a Gallon of Water till half be wasted then strain the Herbs from the Juice and use it early and late Also for the dry Ptisick stamp Fennel-roots and drink the Juice thereof with White-wine 111. To make Oyl of Fennel Put a quantity of Fennel between 2 Tile-stones or Plates of Iron make them very hot and press out the Liquor and this Oyl will keep a great while for it is good for the Ptisick dry Scab Burning and Scalding 112. To make the black Plaister for all manner of Griefs Take a quantity of Oyl-Olive a quantity of Red Lead boyl these together and stir them with a slice of Wood continually till it be black and somewhat thick then take it off the Fire and put into it a penny-worth of Red-Wax and a pound of Rosin and set it to the Fire again but do not blaze it and stir it then take it off and let it stand till it be cold and make it into a Lump It is good for a new Wound or to staunch Blood pour a little of it in a Dish and if it stick fast to the Dish's side then it is enough keep it for your use as need Requireth Directions for Nurses LET there be given unto the Infant new born Honey to lick after let it be nourished with the Mother's Milk which of all things best agreeth with it But if by reason of some necessity it cannot enjoy it a sound healthy Nurse is to be chosen neither younger than 24 Years nor elder than five and thirty of a white and ruddy Complection which is not infected with other Vices nor yet hath too lately been brought to Bed nor hath not long given Suck let her not have sore Dugs or Breasts nor too big but a large Breast and moderately Fat Let her use choice Meats of easie and light Concoction engendring good blood or juice let her abstain from hot aromatical Spices as Pepper Ginger Cardamum and such like also from Leeks Onions Garlick Salt austere and tart things Let her avoid strong Wines as also cold Water Let her eschew immoderate eating and drinking for that corrupteth the Milk and begetteth in Children leprosy or scurf and other contagious Diseases Let her abstain from Cares and Vexations and let her take heed lest she provoke her menstruous Disease She must not Sleep much or be given to Sleep for that maketh the Milk Flegmatick she ought not to watch more than is meet for from hence the Milk cometh to be more hot sharp and distastful to the Infant she ought moderately to exercise her self especially her Arms to wit either in sowing spinning or knitting for by this means evil humours are consumed as by ease and sloth they are augmented Also Copulation of the Nurse exceedingly offendeth and hurteth the Child as that which chiefly retracteth
so mince them then season them with Cloves Mace Nutmeg Sugar and Salt and put into your Coffin with some Barberries Currans and Raisins of the Sun then bake it and always serve it hot 17. To make an Orangado Pye Make a handsome thin Coffin and hot butter'd Paste slice your Orangado and put over the bottom of it then take some Pippins and cut every one into eight parts and lay them in also upon the Orangado then pour some syrup of Orangado and Sugar on the top and so Double Border'd Cuslard Vumble-Pie Sturgeon-pie Custard Carp-Pie Custard Oister-pie Pye Orangado gooâ— berytar Custard Lumber-Pie Chicken-Pye Mine'd-pie Tongur-PYE Lumber-Pye Minc'd-Pye Minc'd-Pye Custard Preserv'd Tare Custard make it up and bake it and serve it up with Sugar scraped on it 18. To make a Pork-Pye Boyl your Leg of Pork season it with Nutmeg Pepper and Salt and bake it five Hours in a round Pye 19. To make a Fricacie of Veal Cut your Veal into thin slices beat it well with a rouling-Pin season it with Nutmegs Lemon and Thyme fry it slightly in the Pan then beat 2 Eggs and one spoonful of Verjuice put it into the Pan stir it together Fry it and dish it 20. To make a Quince-Pye Take a Gallon of Flower a pound and half of Butter 6 Eggs 30 Quinces 3 pound of Sugar half an ounce of Cinamon half an an ounce of Ginger half an ounce of Cloves and Rose-water make them into a Tart and being baked stew on double refined Sugar 21. To make Goose-berry-fool Pick your Goose-berries and put them into clean Water and boyl them till they be all as thick that you cannot discern what it is to the quantity of a Quart take 6 Yolks of Eggs well beaten with Rose-water before you put in your Eggs season it well with Sugar then strain you Eggs and let them boyl a while put it in a broad Dish and let it stand till it is cold and serve it 22. To make a tart of Green Pease Boyl your Pease tender and pour them out into a Cullender season them with Saffron Salt sweet Butter and Sugar then close it and let it bake almost an hour then draw it forth and Ice it put in a little Verjuice and shake it well then scrape on Sugar and serve it 23. To Souce an Eel Souce an Eel with a handful of Salt split it down the back take out the Chine-bone season the Eel with Nutmeg Pepper Salt and sweet Herbs mine'd then lay a pack-thread at each end and the middle â—oul up like a Collar of Brawâ— then boyl it in Water Salt and Vinegar a blade or two of Mace and half a â—â—ice of Lemon boyl it half an hour keep it in the same Liquor 2 or 3 days then cut it out in round pieces and lay 6 or 7 in a Dish with Parsley and Barberries and serve it with Vinegar in Saucers 24. To make a Bacon-tart Take a quarter of a pound of the best Jordan-Almonds and put them in a little warm Water to blanch them then beat them together in a Mortar with 3 or 4 spoonfuls of Rose-water then sweeten them with fine sugar then take Bacon that is clear and White and hold it upon the point of a Knife against the Fire till it hath dropt a sufficient quantity then stir it well together and put it into the Paste and bake it 25. To make an Vmble-Pye Lay Beef suit minc'd in the bottom of the Pye or slices of interlarded bacon and cut the Vmble as big as a small Dice cut your bacon in the same form and season it with Nutmeg Pepper and Salt fill your Pyes with it with slices of bacon and butter close it up and bake it Liquor it with Claret Butter and stripped Thyme and so serve it 26. To keep Asparagus Parboyl your Asparagus very little and put them into clarified butter cover them with it and when the Butter is cold cover them with Leather and about a Month after refresh the butter melt it and put it on again then set them under ground being covered with Leather 27. To roast a Haunch of Venison If your Venison be seasoned you must water it and â—ick it with short sprigs of Rosemary let your Sauce be Claret-wine a handful of grated Bread Cinamon Ginger Sugar a little Vinegar boyl these up so thick as it may only run like butter it ought to be sharp and sweet Dish up your Meat on your Sauce 28. To Carbonado Hens Let your Sauce be a little White-wine and Gravy half a dozen of the yolks of Hard Eggs minced boyled up with an Onion add to it grated Nutmeg thicken it up with the yolk of an Egg or two with a Ladle full of drawn Butter Dish up your Hens and pour over your Sauce strew on your yolks of Eggs minced and garnish it with Lemon 29. To fry Artichoaks When they are boyled and sliced fitting for that purpose you must have your yolks of Eggs beaten with a grated Nutmeg or two when your Pan is hot you must dip them into the Yolks of Eggs and charge your Pan when they are fryed on both sides pour on drawn Butter And if you will fry Spanish Potatoes then the Sauce is Butter Vinegar Sugar and Rose-water these for a need may serve for second Course Dishes 30. To make a Hedge Hog Pudding Put some Raisins of the Sun into a deep Wooden Dish and then take some graâ—ed bread and one pint of sweet Cream 3 Yolks of Eggs with 2 of the Whites and some Beef-suet grated Nutmeg and Salt then sweeten it with Sugar and temper all well together and so lay it into the Dish upon the Raisins then tye a Cloath about the Dish and boyl it in Beef-broath and when you take â—â—â—up put it in a Pewter Dish with the Raisins uppermost and then stick blanched Almonds very thick into the Pudding then melt some Butter and pour it upon the Pudding then strew some Sugar about the Dish and serve it 31. To stew a Leg of Lamb. Cut it into pieces and put it into your stewing-pan being first seasoned with Salt and Nutmeg and as much Butter as will stew it with Raisins of the Sun Currans and Gooseberries when it is stewed make a Caudle with the yolks of 2 or 3 Eggs and some Wine-Vinegar and Sugar beaten together and put it into your Meat and stew all a little longer together then dish it strew Sugar on the brims and serve it hot 32. To bake a Pickerel Boyl your Pickerel and pull out the ribs and bones then put it into your Pasle and season it with Pepper and Salt and put in some Butter and Raisins of the Sun and so bake it 33. To make a Haggess-Pudding Take a fat Haggess parboyl it well take out the kernels shred it small and temper it with a handful or two of grated Manchet then take 3 or 4 Eggs well beaten Rose-water Sugar Cloves Nutmeg Cinamon and Mace
Pepper and Salt otherwise half boy them in the Shells then butter them and serve them on Toasts or Toasts about them 48. To make a Fricacie of Chickens Scald 3 or 4 Chickens and flea off the Skin and Feathers together put them in a little water take half a pint of White-wine and 2 or 3 whole Onions some large Mace and Nutmeg tyed up in a cloath a bundle of sweet Herbs and a little Salt and put them all in a Pipkin close covered let them simper a quarter of an hour then take 6 yolks of Eggs half a pound of sweet butter 4 Anchovies dissolved in a little Broath shred your boyled spice small take a quarter of a pound of Capers and shred them very small put the Anchovies dissolved into the Eggs and Butter and Capers and so stir it altogether over a Chafing-dish of Coals till it begin to thicken then take the Chickens out of the Broth and put lear upon them serve them with Sippets and Lemons sliced 49. To make an Eel-pye with Oysters Wash your Eels and gut them and dry them well in a Cloth to 4 good Eels allow a pint of Oysters well washed season them with Pepper Salt and Nutmeg and large Mace put half a pound of Butter into the Pye and half a Lemon sliced so bake it when it is drawn take the Yolks of 2 Eggs a couple of Anchovies dissolved in a little White-wine with a quarter of a pound of fresh Butter melt it and mix it altogether and make a lear of it and put it into the Pye 50. To make a Puff-paste Break 2 Eggs in 3 pints of Flower make it with cold Water then rowl it out pretty thick and square then take so much butter as paste and divide your butter in 3 pieces that you may lay it on at 5 several times â—oul your paste very broad and break 1 part of the same butter in little pieces all over your paste then throw a handful of Flower slightly on then fold up your paste and beat it with a Rowling-pin so rowl it out again thus do several times and then make it up 51. To make Barley-broth Put your barley into fair Water give it 3 qualms over the Fire separate the Waters and put it into a Cullender and boyl it in a fourth Water with a blade of Mace and a Clove and when it is boyled away put in some Raisins and Currans and when the Fruit is boyled enough take it off and season it with White-wine Rose-water Butter and Sugar and a couple of yolks of Eggs beaten with it 52. To bake a Pig Take a good quantity of Clay and having moulded it stick your Pig and blood him well and when he is warm put him in your prepared Coffin of Clay thick every where with his Hair Skin and all his Entrails drawn and belly sowed up again then throw him into the Oven or below the Stock-hole under the Furnace and there let him soak turn him now and then when the Clay is hardened for 12 hours and he is sufficiently baked then take him and break off the Clay which easily parts and he will have a fine crispy Coar and all the Juice of the Pig in your Dish but remember to put a few leaves of Sage and a little Salt in his belly and you need no other Sauce 53. A Grand Sallet Take a quarter of a pound of Raisins of the Sun as many blanched Almonds as many Capers as many Olives as much Samphire as many pickled Cucumbers a Lemon shed some pickled French Beans a Wax tree set in the middle of the Dish pasted to the Dish lay all their quarters round the Dish you may also mince the flesh of a roasted Hen with Sturgeon and Shrimps and garnish the Dish with cut Beans and Turneps in several Figures 54. To make a Sallet of a cold Hen or Pullet Take a Hen and roast it let it be cold Carve up the Legs take the Flesh and mince it small shred a Lemon a little Parsley and Onions an Apple a little Pepper and Salt with Oyl and Vinegar garnish the Dish with the Bones and Lemon-peel and so serve it 55. To boyl a Capon Pullet or Chicken Boyl them in good Mutten-broath with Mace a Faggot of sweet Herbs Sage Spinage Marygold-leaves and flowers white or green Endive Burrage Buggloss Parsley and Sorrel and serve it on Sippets 56. To stew Ducks the French fashion Take the Duck and half roast it put half a score of Onions in the Belly whole some whole Pepper a bundle of Thyme and a little Salt when it is half roasted take it up and slash it into pieces put it between two Dishes and pierce the Gravy mix some Claret-wine with that Gravy and a little sliced Nutmeg a couple of Anchovies wash them and slit them slice the Onions in the Ducks belly cover the Dishes close so let them stew while enough take some butter beat iâ— thick and shred a Lemon in it and serve it Garnish your dish with the Lemon-peel and your Onions 57. To make a Florentine Take the Kidney of a Loin of Veal or the wing of a Capon or the leg of a Rabbit mince any of these small with the Kidney of a Loin of Mutton if it be not fat enough then season it with Cloves Mace Nutmeg and Sugar Cream Currans Eggs and Rose-water mingle these four together and put them into a Dish between two sheets of Paste then close it and cut the paste round by the brim of the Dish then cut it round about like Virginal keys and let the other lye prick it bake it scrape on Sugar and serve it 58. To make Curd-Cake Take a pint of Curds 4 Eggs take out a of the whites put in some Sugar a little Nutmeg and a little Flower and drop them in and fry them with a little butter 59. To roast a Leg of Mutton the French way Take half a pound of Mutton and a quarter of a pound of Suet season it with sweet Herbs and a little Nutmeg and 2 or 3 shallots slice these very small and stuff the Mutton round then take some of the best Hackney Turneps and boyl them in beef-broth very tender then squeeze the Water from them a little set them in a dish under the leg of Mutton when it is half roasted and so let the Gravy drop into them and when the Meat is roasted serve them in the dish with it with a little fresh Butter and Vinegar Garnish your Dish with sliced Onions and Parsley and some of the Turnips slic'd 60. To stew a Carp Take a living Carp and knock him on the head open him in the belly take heed you break not the Gill pour in a little Vinegar and wash out all the blood stir it about with your Hand and keep the blood safe then put as much White-wine into a Pan or Skillet as will almost cover and set it on the Fire put to it an Onion cut in the Middle
serve it with French Comfits strewed on it 72. To make Minc'd Pyes of an Eele Take a fresh Eel flea it and cut of the Fish from the Bones Mince it small then Pare 2 or 3 Wardens or Pears Mince of them as much as of the Eel Temper them together and season them with Ginger Pepper Cloves Mace Salt a little Sanders some Currans Raisins Pruans Dates Verjuice Butter and Rose-water 73. To Bake Rabbits to be eaten Cold. When your Rabits are Parboyled take out all the bones you can well take out and Lard them then season them with Pepper Salt Cloves Mace and Nutmegs with a good quantity of Savoury and forc'd Meat â—hen put them if to your prepared Coffin put in Butter and close your Pye bake it and when it is Cold fill it with Clarifi'd Butter 74. To Take a Joll of Ling in a Pye Let your Ling be almost boyled and then Season it with Pepper only the Skin being first taken off strew the bottom of your prepared Coffin with an Onion or 2 Minced small close your Pye and bake it then take the Yolks and Whites of about a dozen Eggs not boyled altogether hard Mince them small with your Knife and put them into drawn butter Toss them together then draw your Pye and pour in this Lear of Eggs all over and shake it together so put on your Lid and Dish your Pye 75. To Bake a Turkey Boyl and Lard your Turkey when it is parpoyl'd season it with Pepper Salt and a little Cloves and Mace then put him into your prepared Coffin lay on butter and close it put the Head on the Top with your Garnish then bake it and fill it with â—larified butter when it is cold 76. To Roast Calves Feet First boyl them tender and blanch them and being cold Lard them thick with small Lard then Spit them on a Spit and Roast them serve them with Sauce made of Vinegar Cinamon Sugar and butter 77. To Bake a Goose Break the bones of your Goose and Parboyl him then Season him with Pepper and Salt and a little Cloves and Mace if you please you may bake a Ribit or 2 with it because your Stubble Geese are very Fat and your Rabits dry you need not Lard either bake thin good hot Butter-Paste 78. To make Apple-pyes to Fry Take about 12 Pippins pare them cut them and almost cover them with Water and almost a pound of Sugar let them boyl on a gentle Fire close Covered with a stick of Cinamon Minced Orange-Peel a little Dill-seed beaten and Rose-water when this is cold and stiff make them into little Pasties with Rich Paste and so fry them 79. To make a Rare Dutch Pudding Take a pound and a half of fresh Beef all Lean with a pound and a quarter of Beef-suet both sliced very small take then a Stale half-peâ—ny-loaf and Grate it a handful of Sage a little Winter-savoury and a little Thyme shred all these very small take 4 Eggs half a pint of Cream a few Cloves Nutmeg Mace and Pepper finely beaten Mingle them altogether very well with little Salt Roul it all up together in a Green Colwort-leaf and then tye it up hard in a Linnen-cloath Garnish your Dish with Grated Bread and serve it up with Mustard in Saucers 80. To make Sausages Take Pork more lean than fat mince it exceeding small together then take part of the Fleak of Pork which is the Suet in pieces about the bigness of the top of your Finger season each apart with Sage minced good store of Pepper and Salt with some Cloves and Mace mixt in the seasoning each of them then take small Sheep-guts and cleanse them some use Capon'sguts and fill them with your Funnel always putting some of the Fleak between the minced if you have it ready you may sprinkle a little Sack on the top of the Sausage-meat and it will make it fill the better 81. To stew Beef in Gobbets the French Fashion Take a flank of Beef or any part but the Leg cut it into slices or Gobbets as big as Pullets Eggs with some Gobbets of fat and boyl it in a Pot or Pipkin with some fair Spring-water scum it clean and after it hath boyled an hour put to it Carrots Parsnips Turnips great Onions some Salt Cloves Mace and whole Pepper cover it close and stew it till it be very tender and half an hour before it's ready put into it some Thyme Parsley Winter-savoury sweet Marjoram Sorrel and Spinage being a little bruised with the back of a Ladle with some Claret-Wine then dish it on fine Sippets and serve it to the Table hot Garnish it with Grapes Barberries or Gooseberries or else use Spices the bottoms of boyled Artichoaks put into beaten Butter and grated Nutmeg garnished with Barberries 82. To boyl a Capon or Chicken with Sugar-pease When the Cods be but young string them and pick off the Husks then take 2 or 3 handfuls and put them into a Pipkin with half a pound of sweet Butter a quarter of a pint of fair Water gross Pepper Salt Mace and some Sallet-Oyl stew them till they be very tender and strain to them 3 or 4 yolks of Eggs with 6 spoonfuls of Sack 83. To boyl Perches Let your Liquor boyl and your Pan be seasoned with a little White-wine Gravy and Vinegar with a grated Nutmeg and almost boyl it over a Chafing dish then pour sweet Butter over it Garnish it with Barberries and sliced Lemons 84. To boyl Eels Cut the Eels and stew them when they are half done beat a little Ale with Vinegar and put to the Liquor with some Parsley and sweet Herbs Dish them and serve them up in their Broth with a little Salt 85. A Turkish Dish of Meat Take an inter-larded piece of Beef cut it into thin slices and put it into a Pot with a close cover or stewing-pan then put into it a good quantity of clean pick'd Rice skin it well put into it a quantity of whole Pepper 2 or 3 whole Onions and set it boyl very well take out the Onions and dish it on Sippets the thicker it is the better 86. To boyl a Chine of Beef poudered Take either a Chine Rump Surloin Brisket Rib Flank Buttock or Fillet of Beef and give them in Summer a weeks poudering in Winter a Fortnight you may stuff them or let them be plain if you stuff them do it with all manner of sweet Herbs with fat Beef minced and some Nutmeg serve them on brew is with Roots or Cabbage boyled in Milk with beaten Butten 87. To make a Hash of a Capon or Pullet Take a Capon or Partridge or Hen and roâ—st them and being cold mince the Brains and Wings very fine and tear the Legs and Rumps whole to be Carbonaded then put some strong Motton-broath or good Gravy grated Nutmeg a great Onion and Salt then stew them in a large Earthen Pipkin or Sâ—nce Panâ— stew the Rumps and Legs in the
Capers a Lemon minced small Barberries or whole pickled Grapes 115. To make a made Dish of Apples Put on your Skillet of Water with some Currans a boyling then pare about a dozen of Pippins and cut them from the Core into the said Water when they are boyled tender pour them into a Cullender when the Water is drained from them put them into a Dish and season them but stay till they are cold least it melt your Sugar with Sugar Rose-water Cinamon and Carraway-seeds then roul out 2 sheets of paste put one into the Dish bottom and all over the brims then lay the Apples in the bottom round and high wet it round and cover it with the other Sheet close it and carve it about the brims of the Dish as you please prick it and bake it scrape Sugar upon it and serve it up 116. To make a Fool. Set 2 quarts of Cream over the Fire let it boyl then take the yolks of 12 Eggs and beat them very well with 3 or 4 spoonfuls of cold Cream and then strain the Eggs in the Skillet of hot Cream stirring it all the time to keep it from burning then keep it still stirring for fear of burning then take it off and let it stand and cool then take 2 or 3 Spoonfuls of Sack and put it in the Dish with 4 or 5 Sippets set the Sippets a drying and when they are dry that they hang to the Dish sweeten the Cream and pour it into the Dish softly because the Sippets shall not rise up this will make 3 Dishes When it is cold it is fit to be eaten 117. To boyl Flounders or Jacks the best way Take a punt of White-wine the tops of young Thyme and Rosemary a little whole Mace a little whole Pepper seasoned with Verjuice Salt and a piece of sweet Butter and so serve it you may do Fish in the same Liquor 3 or 4 times 118. To boyl a Haunch of Venison First stuff your Venison with a handful of sweet Herbs and Parsley minced with a little Beef-suet and yolks of Eggs boyled hard season your Stufling with Pepper Nutmeg Ginger and Salt put your Haunch of Venison a boyling being poudered before then boyl up 3 or 4 Colliflowers in strong Broth and a little Milk when they are boyled put them forth into a Pipkin add to them drawn Butter and keep them warm by thâ— Fire then boyl up 2 or 3 handfuls of Spinage in the same Liquor when it is boyl'd up pour out part of the broth and put in a little Vinegar and a Ladleful of sweet Butter and a grated Nutmeg your Dish being ready with Sippets in the bottom put on your Spinage round toward your Dish side then take up the Venison being boyled and put it into the middle of your Dish put in your Colliflowers all over it pour on your sweet bttter over your Colliflowers and garnish it with Barberries and the brims of the Dish with green Parsley minced Cabbage is as good done in the same manner as Colliflowers 119. To make an Eel-pye Wash Flea and cut your Ecls in pieces put to them a handful of sweet Herbs Parsley minced with an Onion season them with Pepper Salt Cloves Mace and Nutmeg and having your Coffin made of good Paste put them in and strew over them 2 handfuls of Currans and a Lemon cut in slices then put on Butter and close the Pye when it is baked put in at the Funnel a little sweet-Butter White-wine and Vinegar beaten up with a couple of Yolks of Eggs. 120. To bake Steaks the French way Season the Steaks with Pepper Nutmeg and Salt lightly and set them by then take a piece of the leanest of the Leg of Mutton and mince it small with some Beef-suet and a few sweet Herbs as tops of Thyme Penny-royal grated Bread yolks of Eggs sweet Cream Raisins of the Sun c. Work all these together and work it into little balls or puddings put them in a deep round Pye on the Steaks then put to them some Butter and sprinkle it with Verjuice close it up and bake it when it is enough cut it up and liquor it with the juice of 2 or 3 Oranges and Lemons 121. To make a Warden or Pear-pye Bake your Wardens or Pears in an Oven with a little Water and a good quantity of Sugar let your Pot be covered with a piece of Dough let them not be fully baked by a quarter of an hour when they are cold make a high Coffin and put them in whole adding to them some Cloves whole Cinamon Sugar with some of the Liquor in the Pot so bake it 122. To stow a Trout Take a large Trout fair trim'd and wash it put it into a deep Peuter Dish then take half a pint of sweet Wine with a lump of Butter and a little whole Mace Parsley Savory and Thyme mince them all small and put them into the belly of the Trout and so let it slew a quarter of an hour then mince the yolk of an hard Egg and stew it on the Trout lay the Herbs about it scrape on Sugar and serve it up 123. To make Sauce for Pidgeons Melt some Vinegar and butter together and roast some Parsley in the belly of the Fowl or else Vine-leaves and mix it well together and pour it on 124. A general Sauce for Wild-fowl The most general Sauce for Wild-fowl roasted as Ducks Mallard Widgeons Teal Snipe Sheldrake Plovers Puets and the like is only Mustard and Vinegar or Mustard and Verjuice mixed together or else an Onion Water and Pepper 125. To Roast a Cows Vdder Boyl your Udder very well then stick it thick all over with Cloves and when it is cold spit it and lay it to the Fire and baste it very well with sweet Butter and when it is sufficiently roasted and brown draw it from the Fire and put some Vinegar and Butter on a Chafing-dish of Coals and crumb in some White-bread and boyl it till it be thick then put to it good store of Sugar and Cinamon and putting it into a clean dish lay the Cows Udder therein and trim the sides of the Dish with Sugar and so serve it 126. To make a Spinge-tart Take of good Spinage and boyl it an White-wine till it be very soft as Pap then take it and strain it all in a Pewter Dish not leaving any unstrained put to Rose-water good store of Sugar and Cinamon and boyl it till it be as thick as Marmalade then let it cool and afterwards fill your Coffin and adorn it and serve it it will be of a green Colour 127. To make a Tart of Rice Pick your Rice very clean and boyl it in sweet Cream till it be very soft then let it stand and cool put to it good store of Cinamon and Sugar and the yolks of a couple of Eggs and some Currans stir and beat all well together Then having made a Coffin as for other Tarts put your Rice
when the Milk is almost boyled away put to it 3 pints of good Cream let it boyl together a quarter of an hour then sweeten it and put in Mace and Cinamon in the beginning when you rirst put in your Cream when you have done so take White-wine a pint Sack and White-wine together of each half a pint sweeten it as you love it with Sugar pour in all the Cream but leave your Barley in the Skillet this will make an excellent Posset nothing else but a tender Curd to the bottom let it stand on the Coals half a quarter of an hour 181. To bake Chucks of Veal Parboyl 2 pound of Lean Flesh of a Leg of Veal mince it as small as grated Bread with 4 pound of Beef-suet then season it with Bisket Dates and Carraways and some Rose-water Sugar Raisins of the Sun and Currans Cloves Mace Nutmegs and Cinamon mingle them altogether fill your pyes and bake them 182. How to shew a Mallard Roast your Mallard half enough then take it up and cut in little pieces then put it into a Dish with the Gravy and a piece of fresh Butter and a handful of Parsley chopt small with 2 or 3 Onions and a Cabbage lettuce let them stew one hour then season it with Pepper and Salt and a little Verjuice and so serve it 183. To stew a Rabbit Half Roast it then take it off the Spit and cut it into little pieces and then put it into a Dish with the Gravy and as much Liquor as will cover it then put in a piece of Butter and some Powder of Ginger Pepper and Salt 2 or 3 Pippins minced small let these stew and hour and dish them upon Sippets and serve it 184. To make a Pidgeon-Pye Truss your Pidgeons to bake and set them and lard the one half of them with Bacon mince a few sweet Herbs and Parsley with a little Beef-suet the Yolks of hard Eggs and an Onion or two season it with Salt beaten Pepper Cloves Mace and Nutmeg work it up with a piece of Butter and for the Bellies of the Pidgeons season them with Salt and Pepper as before Take also as many Lamb-stones seasoned as before with 6 Collops of Bacon the Salt drawn out then make a round Coffin and put in your Pidgeons and if you will put in Lamb-stones and Sweet-breads and some Artichoak bottoms or other dry Meat to soak up the Juice because the Pye will be very sweet and full of it then put a little White-wine beaten up with the yolk of an Egg when it comes out of the Oven and serve it 184. To Roast a Hare When you Case your Hare do not cut off his hinder Legs or Ears but hack one Leg through another and so also cut a hole through one Ear and put it through the other and so Roast him make your Sauce with the Liver of the Hare boyled and minced small with a little Marjoram Thyme and Winter-savory and the yolks of 3 or 4 hard Eggs with a little Bacon and Beef-suet boyl this all up with Water and Vinegar and then grate a little Nutmeg and put to it some sweet Butter and a little Sugar dish your Hare and serve it This may also serve for Rabbits 185. A Rare Broth. Take a couple of Cocks and cut off their Wings and Legs and wash them clean and parboyl them very well till there rise no scum then wash them again in fair water then put them in a pitcher with a pint of Rhenish-wine and some strong broth as much as will cover them together with a little China root an ounce or 2 of Harts horn with a few Cloves Nutmeg large Mace Ginger shred and whole Pepper and a little Salt stop your Pitcher close that no steam may come out boyl the pitcher in a great pot of water about 6 hours then pour out the broth and strain it into a Bason and squeeze in it the juice of 2 or 3 Lemons so eat it 186. To bake Sweet Breads Boyl your Sweet breads and put to them the yolks of 2 Eggs new laid grated bread with some parboyled Currans and 3 or 4 Dates minced and when you have seasoned it sightly with Pepper Sugar Nutmeg and Salt put to it the juice of a Lemon put up all these together into puff paste and so bake it 187. To make Pottage of French Barley Pick your Barley very clean from dirt and dust then boyl some Milk and put it in while it boyls when it is boyled put in a little Salt Sugar large Mace and a little Cream and when you have boyled it pretty thick dish it and serve it up with Sugar scraped thereon 188. To make a Florentine of Sweet-breads or Kidneys Take 3 or 4 Kidneys or Sweet-breads and when they are parboyled mince them small season it with a little Cinamon and Nutmeg sweeten it with Sugar and a little grated Bread with the Marrow of 2 or 3 Marrow-bones in good big pieces add to these about a quarter of a pound of Almond-paste and about half a pint of Malaga-Sack 2 spoonfuls of Rose-water Musk and Ambergrease of each a grain with a quarter of a pint of Cream and 3 or 4 Eggs mix all together and make it in puff-paste then bake it in 3 quarters of an hour it will be enough 189. To make Pottage of a Capon Take Beef and Mutton and cut it in pieces then boyl a large earthen pot of Water take out half the Water put in your Meat and skim it and when it boyls season it with Pepper and Salt when it hath boyled about 2 hours put in 4 or 5 Cloves half an hour before you think it is enough put in your Herbs Sorrel Purslain Burrage Lettuce and Bugloss or Green-pease and in the Winter Parsley-roots and white Endive pour the broth upon light Bread toasted and stew it a while in the dish covered If your Water consume in boyling fill it up with Water boyling hot The less there is of the broth the better it is though it be but a Porringer full for then it would be as stiff as Jelly when cold 190. To make a Pye with Pippins Pare your Pippins and cut out the Cores then make your Coffin of Crust take a good handful of Quinces sliced and lay at the bottom then lay your Pippins a-top and fill the holes where the Core was taken out with Syrup of Quinces and put in every Pippin a piece of Orangado then pour on the top Syrup of Quinces then put in Sugar and so close it up let it be very well baked for it will ask much soaking especially the Quinces 191. To make a Pye of Neats-tongues Parboyl a couple of Neats-tongues then cut out the Meat at the Root-end as far as you can not breaking it out at the sides take the Meat you cut out and mingle it with a little Suet a little Parsley and a few sweet Herbs cut all very small and mingled together season all
over which you may observe by feeling it blood-warm to sow your Seeds Note if you are afraid your Horse-dung wont Heat fling it Light up and Mix therein Sea-coal and it will Heat at your Pleasure Observe likewise in November to stop all Crevises in your Green-houses that no cold may come in to which end lay straw Mats and if it should happen to Freeze set a Pan of Charcoal in the Middle And if your Plants be very Dry and the Weather is not Extream water them Moderately Mingling your Water in a little Sheeps Dung Cow-dung c. But besure you Wet not the Leaves therewith lest the Cold Chill and strike to the Heart thereof Directions for Adorning Balconies Turrets and Windows with Flowers and Greens ad the Year round 1. Balconies FIrst measure the length of your Balcony that is what Room there is each sides the Doors and if the bredth of your Balcony will allow of boxes measure 'em out also make your boxes 18 Inches deep let the Corners be fasten'd with Iron plates to preserve 'em from Warping or Opening with Iron handles at each end to remove them upon Occasion Which done Paint 'em as you please and lay them in Oyl and clap your Mold therein Now I as for the Iron-work of your Balcony over which you lean it may be set off with fine Guilded pots 2 foot distance in the middle let there be an Image fix'd and at each end 2 larger pots with Lawrel Juniper or striped Phillerea In the boxes next your Balcony-doors plant on each side a Cherry-tree or 2 Dwarfs one to ripen in May and the other in June and let the other Vacances be supplied with Germander Periwincle guilded and plain Gilliflowers 2 pots the best and two boxes of Roses set opposite to each other And to Compleat the whole if you can any ways contrive over your Balcony-doors to set a Creeper c. it will not only beautify the Frontispiece of the House but be very delightful and pleasant to your Chamber-Windows Of Turrets or Leads Your Turrets must be measur'd out as your Balcony and at a Convenient Corner for Air and prospect fix your Arbour In the middle of your Leads fix an Image Sun-Dial or large Tree Boxes of 5 Foot length will be long enough and 2 Foot high between each box set a Guilded pot and at the Corners let there stand Dwarfs then fix your battlements with Summer and Winter-Greens as you please as Venus Cushion Green-Lavender Lavender-Spike Stock-Gilliflowers Tulips Violets Sweet Williams Crocus's Sweet Johns Flower-de-Luce Cowslips Auricula's c. Of Sash-Windows Send for your Smith and let him make Iron-work to hold as many pots as you think fit and put therein nothing but Winter-Greens as either Lawrus Tinus Perecanthus Everlasting Thorn Mezerion Boxes c. In the Summer you may set Mint Bawm c. Cowslips Primroses c. if you please but those Greens before-mentioned are the best for Windows Notwithstanding all these Directions I have laid down yet if your Gardens c. are not duely Water'd it is all Labour in Vain To prevent which take these few Observations viz. When you have a foresight of Drowth begin to Water before the Earth is too dry but for Plants use not Well-water for it is so strained thorough the Earth or rather barren Sands or Rocks and for want of the Sun so chill and cold that having no Nourishment rather the contrary doth more hurt than good Rivers that run quick and long on sharp Gravel are little better but if you are forced to use such let it stand some time in Tubs in the Sun mixed with Dung Let the quantity and quality of the Dung mixed with the Water be according to the Nature of your Plants if your Plants be great growers and require heat then put Horse-dung in your Water If your Water be bad then put Dung into it to help it let it stand in the Sun and open Air uncovered If your Plants be fine and tender then put Sheep or Cows dung Deer or Asses dung into the Water the worse the Ground and more barren be sure to put in the more dung Take care you Water no Plants with standing stinking Ditch-water nor no Water that stinketh for sweet Water not too clear and fresh Mould not musty or tainted by Weeds is as proper for tender Plants as sweet and good Food warm and clean Lodging for tender and fine bred Persons Rain-water is very good if not too long kept but if your Vessel be large the oftener you stir it the longer it will keep sweet Large and Navigable Rivers that receive much Soil by washing Streets and the many sinks that run into it and which by its motion doth cleanse it self from that which is Noxious both to Man and Plants is an excellent Water for all sorts of Plants The larger the Ponds be the better the Water is for Plants the opener to the Sun the better the more motion they have by Horses washing in them or Geese and Ducks swimming 't is so much the better Water all Seeds with the smallest or Rain-like drops you can and not to much at a time or too fiercely lest you discover them For Flowers and Plants whose Leaves lie on the Ground water them at some distance by making a hollow Circle about the Plant and pouring Water into it by which means you avoid annoying the Leaves by discolouring Water or chilling the Roots by too sudden Coldness In Summer-time or all warm Seasons the Evening is best for watering because the Water will have time to sink in the Earth and the Plant attract it before the Sun's heat exhales it But in Winter or cold Weather the Morning is the most proper time that the superfluous moisture may be evaporated ' ere the cold Night overtake you and I hill perhaps kill a tender Plant. A drooping Plant that you think Water will preserve may be watered by Filtration i. e. set an earthen or wooden Vessel on a Brick full of Water near your Plant that all the Water may be higher than the Earth wet a thick woollen List put one end with a Stone or bit of Lead into the Water that it may keep to the bottom lay the other end on the Ground near the Root of the Plant and the Water will distil out of the Bowl or Pot through the List Monthly Observations for January LAY bare the Roots of your Fruit trees and if the weather open lâ—y well-digested Muck to them transplant young Trees prune the rest and nail up your Wall fruit cut your Vines close cleanse your Trees of Moss by singing it off with handfuls of bolting Wheat or Rye Straw held flaming to the boughs first gathering your Cions for Grafts turn over your before-mucked Ground in your Kitchin-Garden also your heaps of mixed Earth and Cow-dung for Flower-Garden Set Beans and Pease in open Weather to have early sow Lettuce Radish Chervil Spinage and other Salading-plants in
Hot beds Preserve your best Gilliflowers and Auricula's from too much Wet or Snow by laying down the pots they are planted in or if in beds by supported coverings at a distance a foot or more and what Ranunculus or Anemonies are appearing but give them as often as you can in suitable Weather airings by taking off their coverings but when Sun sets on with them again Keep your Conservatory close where the Greens and nice plants are housed If it freeze very hard put some clear lighted Charcoal in the middle of the Room a little let into the ground and if the Sun shine clear on the Windows or Doors thereof open them to let in his Noon-beams but be sure to shut them close again as soon as he declines the door Monthly Observations for February Cover the Roots of your Fruit Trees that were before bare and yet plant those Trees you could not the last Month and still be cleansing Trees from Moss and the Webs of Caterpillars from the tops of twigs Begin to graft Apples some Pears Plums Cherries c. Sow and set Beans Pease Asparagus Radish Parsnips Carrots Onions Garlick Plant Cabbage-plants Potatoes Parsley Spinage and other hardy Pot-herbs Transplant your Winter-Colliflowers to have early into rich Soil Now you may be making Hot-beds to sow your Musk-mellon-seeds and Cucumbers at the full Moon in this Month which must first be steeped in new Cows-Milk twenty four hours then place three in a hole When they peep which will be in seven days let in the Sun-shine or clear Air but cover 'em again at Night Still keep close your Conservatory Sow Auricula-seeds into Mallow Earth and sow the same but one thick place best Auricula in pots in the Sun Secure your choice Flowers in Beds with Tiles if they appear above Ground and plant some Anemonies the Weather open for later Flowers place your Boxes sown with choice Seed free from sharp winds and secured from too much wet Monthly Observations for March. BEstir your self now in grafting and early on good Plum-stocks graft Apricocks Nectorines and Peaches Many may miss but never all yet with me Raise up Pots of Earth to convenient branches which degg down therein first slitting the underside where you lay them they shall by October following being often water'd put forth knobs or roots and both grow when cut off and well set in rich Earth and one Tree so taking is worth ten others because each Sprout or Shoot from the Root is the same kind when those of inoculated or grafted are only the Plumbs grafted or inoculated Steak and bind up weak Shrubs and Plants slip and set Sage Rosemary Lavender Thyme except Mastick being too early sow Endive Succory Leeks Radish Beets Parsnips Skirits Parsly Sorrel Bugloss Burrage Chervils c. Sow Lettuce Onions Garlick Purslain Turnips Pease Carrots Cabbages Cresses Fennel Marjoram c. Transplant Medicinal Plants string your Strawberry-Beds cover your Musk-Millon-plants on your Hot-bed with Beer-glasses till you remove them Sow Auriculaseeds as directed at Michaelmas also Sweet-Williams Wall-Flower Stock-July-Flowers Venus Looking-glass Candy-Tuffs French Hony-suckles Primrose and Cowslip-seeds Lark-spurs Rose-Campions Lichnis Campanula Indian Scabious c. also Pinks or rather July-flower-seeds on your Hot-beds sow Flora Africanus or French Marigolds Amaranths Nasturtium Indicum or Indian Cresses Marvel of the World c. Transplent July-Flowers Auriculaes if occasion and all other Fibrous rooted Plants new earthing up your unremoved July Flowers Auriculaes c. Monthly Observations for April In this Month you may Sow Scurvigrass Carnations Radish Marjoram Time Winter-Savoury Purslain Marigolds Hysop and Lettice You may also set Slips of Rosemary Lavender Time A'rtichoaks c. Remove your tender Shrubs and Slip them after gentle Showers and also set French Beans Fix Tiltings over your choicest Tulips Open the Doors and Windows of your Green Houses and use the Inhabitants to the Air. Shelter your young Seedling Auriculaes from the excessive Heat of the Sun and continue Hot-beds for Exoticks and remove them into them till the Earth is warm enough to preserve them abroad Monthly Observations for May. BEgin to Inoculate in this Month according as you find Buds ready which take off the middle of your Sprouts Fetch out your Greens and transplant them into Boxes fill'd with good Earth mix'd with one part of rotten Cow-dung putting Sticks Brick-bats Rubbish and Shells to make the Earth lye light and so make a Hole for the Water at the bottom then set your Plants therein but not deep Water 'em and set 'em in the Sun Gather Seeds of Anemonies as the Dew rises or you will lose it by the Wind sow hot and Aromatick Herbs and in the full Moon plant Stock-July-Flowers in Beds and still keep Weeding your Gardens c. Monthly Observations for June WAter new planted Trees and put rotten Fern about their Stems Inoculate Apples Pears and Wall Fruit c. Lop off needless Branches from your Vines and stop the Joint Gather Herbs to keep in the full of the Moon and Sow Radish Lettice Chervil c. Lay July Flowers which will Root in Six Weeks and what are now blown of a good sort keep for Seed allowing them but few Layers to give Nourishment to and but few Buds you will find the Seed-pod to be fill'd with the fairer Seed Take up Anemonies Ranunculus keep them from Moulding Monthly Observations for July PRune Apricocks and Peaches leaving the most likely Shoots well plac'd Water Young planted Tree and Layers let Olatory Herbs run to Seed Clip Box out of Order after Rain Slip Stocks Plants and Flowers Lay Mirtles Jasemines and other Greens At the end of this Month sift your Beds of Off-sets of Tulips and for Anemonies Ranunculus's c. Sow Anemonie Seeds in fine sifted rich Earth in Beds or Boxes Monthly Observations for August PRune off superfluous Branches and Shoots of the second Spring Pluck up Suckets Inoculate early if a tall in this Month. Sow Colliflowers and Cabbages for Winter-plants Sow Corn-sallet Mary-golds Lettuce Carrots Parsnips Spinage Onions curled Endive Angelica Scurvygrass Larks-heel Columbines Iron colour'd Fox-gloves Holihocks and such Plants as endure Winter Transplant such Lettuce you would have abide all Winter pull up ripe Onions Garlick c. gather Olitory-seeds clip such Herbs before the Full-moon an handful high Sow Purslain Chervil c. Make Summer-syder and Perry Gather seeds of Shrubs being ripe Take Bulb roots of Lillies c. Bartholomew-tide the only secure season for removing and laying Perennial Greens Oranges Lemons Mirtles Phylareas Oleanders Jasmine Arbutus and other rare Shrubs as Pomegranates Roses and whatever is most obnoxious to Frosts taking the shoots and branches of the last Spring and pegging them down with a hook-stick in very rich Earth and Soil perfectly consumed Water them on all occasions in Summer by this time Twelve-month they will be ready to remove into good Earth set in the shade kept moderately moist Three Weeks past set them in some
more airy place but not in the Sun till 15 Days more Now put new Earth in your Pots of Auricula's transplant and divid their Roots into a light rich Earth Also your best Primroses and Oxlips Also your Campions or Lychnis Calcidonices Transplant seedling Anemonies set Colchicums Spiderworts Monthly Observations for September GAther your ripe Winter-fruit be sure in dry weather You may yet sow Lettuce Raddish Spinage c. and Winter-herbs Transplant most part of eating and physical Herbs Artichoaks and Asparagus-roots and Strawberries c. As the Weather directs about Michaelmas in fair Weather be sure avoid a foggy day retire your choice Greens and rarest Plants being dry into the Conservatory as Oranges Lemons Indian and Spanish Jasmines Oleanders Barba Jovis Amomum Plinii Citisus Lunatus Chamaelea Tricoccos C'stus Ledan Clusii Dates Aloes Sedums c. ordering them with fresh Mould as taught in May to nourish them all the Winter leaving as yet the Doors and Windows open giving them much Air so the Wind is not sharp nor the Weather foggy till the Weather 's more cold and sharp and as that increases the more enclose them till wholly shut up as the Weather gives occasion Mirtles will endure abroad near a Month longer The cold coming on set such Plants as will not endure the House into the Earth the Pots 2 or 3 Inches lower than the surface of the Earth under a southern exposure covering them with Glasses cloathed with sweet and dry Moss but upon all fair Days and in sunny and sweet Showers take them off Thus preserve your Marum Syriacum Cystus's Geranicum Nocte olens Flos Cardina is Maracoes seedling Arburus choice Ranunculus and Anemonies and thus covering them till April Plant Tulips and all bulbous Roots but your choice of each defer till the latter end of the next Month. Sow Auricula's Crocus Primrose and Cowslip-seeds Frittary and Tulip-seeds c. Monthly Observations for October NOW is the time for setting Fruit-stores which if the Fruit soon ripe keep them in Sand till now set them 3 Inches deep the sharp end uppermost and cover them with Fern or Straw to keep them warm in the Winter but at the Spring take if off You may sow Lettuce c. for tender Salleting Trench Ground for both plant or transplant all sorts of Fruit-trees having lost their leaves Wall-trees above a Years Grafting lay bare the Roots of old unthriving or over-hasty blooming Trees their Fruit dry the Moon decreasing Remove your best and nicest July-flowers to shelter from much Rain or Wet and where Snow may not be apt to fall on them and brush it off gently when fallen on those that are not capable of shelter And this Month trim them all up with fresh Mould Set your choice Tulips you may now also sow their seeds plant some Anemonies and Ranunculus's in prepared Earth as directed in the Vade Mecum but they must be covered when they appear from the Frosts that will otherwise kill them all Therefore your best set not till December Monthly Observations for November TRench and fit Ground for A'rtichoaks and plant Trees for Standards or Walls Lay in your Cellars Carrots Turnips Parsnips Cabbages and Colliflowers for Seed to be Transplanted in the Spring Furnish your Nursery with Stocks for Grafting and turn up your Melon ground mixing with it your richest Earth and lay it in ridges in the Spring If the Weather require it enclose your tender Plants and Perennial Greens Shrubs c. in your Conservatory stopping all entrance of Cold especially sharp Winds Give not your Sedums or Aloes one drop of Water all the Winter Sow Auricula Seeds and cover peeping Ranunculus's c. Likewise plant Fibrous Roots Lilax Syringaes Peonies Althea frutex and Roses If the Plants are very Dry and it don't Freeze Refresh them Sparingly with Water mingled with Cow or Sheep's Dung. Monthly Observations for December PRune Standard Trees and prune and cut Wall-Fruit Trench Ground and Dung it for Borders planting Fruit-Trees Plant Vines and Stocks for-Grafting and Set early Peas and Beans Now keep your Garden-house well secur'd against Cold and preserve Anemonies Ranunculus's and best July-Flowers from great Rain sharp Winds and Frost The Table to the Art of Preserving Conserving and Candying A ALMOND Butter 5 Almond Milk 7 Apricocks preserv'd ibid Aqua Mirabilis 8 Angellets to make 10 Angelical water 14 Angelica roots preserved 17 Aqua Composita 20 Artificial Malmsey 21 Artificial Claret ibid Apricock cakes 25 A'rtichoaks preserv'd 28 Almond caudle 34 A'rtichoaks to pickle 44 A'rtichoak bottoms to pickle 53 B Barley Water 19 Balm water 20 Broom-buds pickled ibid Dr. Burges's Plague-water 22 Burage-flowers to candy 23 Bisket cakes to make 25 Banbury cakes 28 Barberries candyed 37 Barberries preserved ibid Bragget to make 55 C Conserve of barberries 3 Conserve of roses ibid Cinamon-water ibid â—â—erries preserved 4 Conserve of Oranges 4 Cucumbers to pickle 6 Cream of Quinces ibid Cherry-wine 6 Currans preserved 9 Conserve of Quinces 12 Conserve of rosemary 13 Cherries to dry 14 Conserve of Damsons 16 Conserve to strengthen the back 20 Conserve of burrage-flowers 23 Conserve of Pruans 24 Christial jelly ibid Conserve tarts for all the Year 26 Cordial of Vertue 32 Comfortable Syrup 34 Cherries to candy 34 Clove-gilly-flowers to pickle 35 Cinamon-sugar 46 Cream of Apricocks 37 Cullice to make ibid Cucumbers green 38 Cakes of Lemons ibid Capon water 39 China-broth 40 Cream of codlings 41 Cream tart 41 Cock-ale to make 34 Caraway-cake ibid Cordial-water of clove-gilly-flowers 44 Chips of Quinces 47 Conserve of bugloss-flowers 48 Comfits to make 50 Curran-wine to make 52 Conserve of Sage ibid Cornelians to pickle 54 D Dr. Deodates drink for the Scurvy 19 Damask-water 30 E Excellent broth 9 Excellent Hypocras 21 F French-beans to pickle 7 French bisket to make 16 Flomery caudle 46 Fruits preserved all the Year ibid G Grapes to preserve 8 Goose-berry-cakes 9 Goose-berries preserved 17 Ginger-bread to make 29 Goose-berry-paste 48 Ginger to candy 25 H Hypocras to make 5 Honey of Roses 12 Hydromel to make 45 Honey of Mulberries 49 Honey of Raisins ibid I-J Jelly of Hartshorn 10 Italian-bisket to make 15 Jelly of Straw-berries 24 Imperial-water 31 Jumbals to make 32 Jelly of Apples 54 Jelly of Goose-berries ibid K K. William's perfume 13 K. Edw. perfume ibid L Late Qn 's perfume 13 Leach to make 31 Leach Lombard 30 Leach of Almonds 35 Lozenges of Roses 47 Lemon and Orange-peel pickled 48 M Mackroons to make 4 March-panes to make 7 Marmalade of Quinces 5 Marmalade of Lemons and Oranges 14 53 Metheglen brown 15 Muscadtne comfits 23 Manus christi 23 Musk balls to make 30 Marrigolds to candy 36 Mathiolus Bezoar's water 41 Marmalade of currans 42 Mead to make ibid Mint-water 44 Marmalade of cherries 46 Medlers to preserve 47 Musk-sugar to make 48 N Naple-bisket to make 47 O Oranges to preserve 6 Oyl of Violets ibid Oyl of sweet-almonds 11 Oranges and Lemons