pound more and then they will be faire large And halfe a pounde of Annis seeds with two pound of sugar wil make fine small comfits You may also take a quarter and a halse of annis seedes and three pound of sugar or halfe a pounde of annis seedes and foure pounde of sugar Do the like in Coriander seedes Melt your sugar in this maner viz. Put three pounds of your powder sugar into the bason and one pinte of cleane running water thereunto stirre it well with a brasen slice vntill all be moist and well wet then set it ouer the fire without smoak or flame and melt it well that there bee no whole gristie sugar in the bottome and let it seeth mildelye vntill it will streame from the ladle like Turpentine with a long streame and not drop then it is come to his decoction let it seeth no more but keepe it vpon hot imbers that it may run from the ladle vpon the seedes To make them speedily Let your water be seething hot or seething put powder of sugar vnto the cast on your sugar boyling hote haue a good warme fire vnder the hanging bason Take as much water to your sugar as will dissolue the same Neuer skim your sugar if it bee cleane and fine Put no kind of starch or amylum to your sugar Seeth not your sugar too long for that will make it black yellow or tawnie Moue the seeds in the hanging bason as fast as you can or may when the sugar is in casting At the first coate put on but one halfe spoonfull with the ladle and all to moue the bason moue stirre and rub the seedes with thy left hand a pretie while for they will take sugar the better dry them well after euerie coate Do this at euerie coate not only in mouing the bason but also with the stirring of the comfits with the left hand and drying the same thus dooing you shall make great speed in the making as in euerie three houres you may make three pound of comfits And as the comfits do increase in greatnes so you may take more sugar in your ladle to cast on But for plaine comfits let your sugar be of a light decoction last and of a higher decoction first not too hote For crispe and ragged comfits make your sugar of a high decoction euen as high as it may run from the Ladle and let fall a foote high or more from the ladle and the hoter you cast on your sugar the more ragged will your comfets be Also the comfets will not take so much of the sugar as they will vpon a light decoction and they will keepe their raggednesse long This high decoction must serue for eight or ten coats in the end of the worke and put on at euerie time but one spoonful and haue a light hand with your bason casting on but little sugar A quarter of a pounde of Coriander seeds and three pounds of sugar will make greate huge and big comfets See that you keepe your sugar alwaies in good temper in the bason that it burne not into lumpes or gobbets and if your sugar be at anie time too high boyled put in a spoonfull or two of water keepe it warily with the ladle and let your fire alwaies bee without smoake or flame Some commende a ladle that hath a hole in it to let the sugar run through of a height but you may make your comfites in their perfect forme and shape only with a plaine ladle When your comsites be made set your dishes with your comfits vppon papers in them before the heat of the fire or in the hot sun or in an Ouen after the bread is drawen by the space of an houre or two and this will make them very white Take a quarter of a pounde of Annis seedes and two pound of sugar and this proportion will make them verie great and euen a like quantity take of Carroway seede Fennell seede and Coriander seede Take of the finest Cinamon and cut it into prettie small sticks beeing drye and beware you wette it not for that deadeth the cinamon and then worke as in other comfits Do this with Orenge rindes likewise Worke vpon ginger cloues and Almonds as vpon other seeds The smaller that Annis seede comfits be the fairer the harder and so in all other Take the powder of fine Cinamon two drammes of fine muske dissolued in a little water one scruple mingle these altogether in the hanging bason and cast them vppon sugar of a good decoction then with thy left hand moue it to and fro and drie it wel doe this often vntill they bee as great as poppie seeds and giue in the ende three or foure coates of a light decoction that they may be round and plaine with an high decoction you may make them crispe You must haue a coorse searce made for the purpose with haire or with parchment full of holes to part and diuide the comfets into seuerall sorts To make paste for comfets Take fine grated breade foure ounces fine elect Cinamon powdred half an ounce fine ginger powder one dramme saffron powdred a little white sugar two ounces a fewe spoonfuls of borrage water seeth the water and the sugar together and put to the saffron then first mingle the crummes of bread the spices well together dry thē put the liquor scalding hote vpon the stuffe being hot labour it with thy hand and make balles or other formes therof dry them and couer them as comfets Coriander seeds two ounces sugar one pound and a halfe maketh very faire comfets Annis seeds three ounces sugar halfe a pound or annis seedes two ounces and sugar 6. ounces will make faire comfits Euerie dram of fine Cinamon will take at the least a pound of sugar for biskets and likewise of sugar or ginger powder Halfe an ounce of grosse Cinamon wil make almost three drams of fine powder searced after it is well beaten Sugar powder one ounce will take at the least a pound of sugar to make your biskets faire Carrowaies will be faire at 12. coates Put into the sugar a little Amylum dissolued for fiue or six of the last coates and that will make them exceeding crispe and if you put too much Amylum or starch to the comfits which you woulde haue crispe it will make them flat and smooth In anie other confection of pasted sugar mixed with gum Dragagant put no kinde of Amylum beware of it for it will make thy worke clammie To make redde comfits seeth 3. or foure ounces of brasell with a little water take of this red water 4. spoonfulls of sugar one ounce and boile it to his decoction then giue 6. coates and it will bee of a good colour or else you may turn so much water with one dramm of turnesole doing as before To make greene comfits seeth sugar with the iuice of beets To make them yellow seeth saffron with sugar In making of
may be presented in the form of a supper beeing a verie rare and strange deuise 11 To sandie Marigolds Roses Borage or Rosemary flowers BOyle Sugar and Rosewater a little vpon a chasing dish with coales then put the flowers beings throughly dryed either by the sunne or on the fire into the sugar and boyle them a little then strewe the powder of double refined sugar vpon them and turne them and let them boyle a little longer taking the dish from the fire then strew more powdred sugar on the contrarie side of the flower These will drie of themselues in two or three houres in a hate sunny day thogh they ly not in the sunne 12. To make an excellent Marchpane paste to print off in molds for banqueâ—ting dishes TAke to euerie Iordan almond blanched three spoonfuls of the whitest refined sugar you can get searce your sugar and now and then as you see cause put in 2. or three drops of damaske Rose-water beate the same in a smooth stone morter with great labor vntill you haue brought it into a dry stiffe paste one quarterne of sugar is sufficient to worke at once Make your paste into little bals euerie ball containing so much by estimatioÌ„ as will couer your mold or printe then rowle the same with a rowling pin vppon a sheete of cleane paper without strewing anie powdered sugar either vpon your paste or paper There is a countrie Gentlewoman whome I could name which venteth great store of sugar cakes made of this composition But the onely fault which I finde in this paste is that it tasteth too much of the sugar and too little of the almonds and therefore you may proue the making thereof with such almonds which haue had some part of their oyle taken from them by expression before you incorporate theÌ„ with the sugar and so happely you may mixe a greater quantitie of them with the sugar because they are not so oily as the other You may mixe cinamon or ginger in your paste that will both grace the taste and alter the colour but the spice must passe through a fair fearce you may steepe your almonds in colde water all night so blanch them colde and being blanched drie them in a sieue ouer the fire Here the garble of almonds will make a cheap paste 13. The making of sugar-plaâ—e and casting thereof in carued moldes TAke one pound of the whitest refined or double refined sugar if you can get it put thereto three ounces some coÌ„fit-makers put 6. ounces for more gaine of the best starch you can buy and if you dry the sugar after it is poudred it will the sooner passe thorough your lawne searce then searce it lay the same on a heape in the midst of a sheet of clean paper in the middle of which masse put a pretie lump of the bignes of a walnut of gum dragagant first steeped in Rosewater one night a porenger ful of rosewater is sufficient to dissolue one ounce of guÌ„ which must first bee well picked leauing out the drosse remember to straine the gumme through a canuas then hauing mixed som of the white of an egge with your strained gum temper it with the sugar betwixt your fingers by little and little til you haue wrought vpp all the sugar and the gumme together into a stiffe paste and in the tempring let there be alwaies some of the sugar betweene your fingers and the gumme then dust your wodden moulds a little with some of that powdered sugar thorough a peece of Lawne or fine linnen cloath and hauing driuen out with your rowling pin a sufficient portion of your paste to a coÌ„uenieÌ„t thicknes couer your mold therewith pressing the same down into euery hollow parte of your molde with your fingers when it hath taken the whole impression knocke the mold on the edge against a table and the paste will issue forth with the impression of the molde vpon it or if the molde be deepe cut you may put in the pointe of your knife gently into the deepest parts heere and there lifting vpp by little and little the paste out of the molde And if in the making of this paste you happen to put-in too much gum you may put more sugar thereto and if too much sugar theÌ„ more gum you must also worke this paste into your molds as speedily as you can after it is once made and before it harden and if it growe so harde that it cracke mixe more gum therwith Cut away with your knife from the edges of your paste all those peeces which haue no parte of the worke vpon them and worke theÌ„ vp with the paste which remaineth and if you will make sawcers dishes boawls c. then hauing first driuen out your paste vpon paper first dusted ouer with sugar to a conuenient largenesse and thicknesse put the paste into some saucer dish or boawle of a good fashion and with your singer presse it gently downe to the insides thereof till it resemble the shape of the dish then pare away the edges with a knife euen with the skirt of your dish or sawcer and set it against the fire till it bee drie on the inside theÌ„ with a knife get it out as they vse to doe a dish of butter and drie the backside then guilde it on the edges with the white of an egge laide round about the brim of the dish with a penfill and presse the gold downe with some cotton and when it is dry skew or brush off the golde with the foote of an Hare or Conie And if you woulde haue your past exceeding smooth as to make cardes and such like conceiptes thereof then roule your paste vppon a sliâ—ed paper with a smooth polished rowling pin 14. A way to make sugar-plate both of colour and taste of any flower TAke Violets and beat them in a mortar with a little hard sugar then put into it a sufficient quantitie of Rosewater then lay your gum in steepe in the water so worke it into paste so wil your paste be both of the colour of the violet and of the smell of the violet In like sort may you work with Marigolds Cowslips Primroses Buglosse or any other flower 15. To make paste of Nouie TAke a quarter of a pounde of Valentian almonds otherwise called the small almonds or Barbarie almonds and beate them in a mortar til they come to paste then take stale Manchet beeing grated and drie it before the fire in a dish then fift it then beat it with your almondes put in the beating of it a litle cinamon ginger and the iuyce of a Lemmon when it is beaten to perfit paste printe it w e your moldes so dry it in an ouen after you haue drawn out your bread this paste will last all the yeare 16. To make Iumbolds TAke halfe a pound of almonds beeing beaten to paste with a short cake beeing grated 2. egs 2. ounces of cároway seeds
an amber colour bruise your spices and let them boyle in your gelly loose 27. To make Leach of Almonds TAke halfe a pounde of sweete Almonds and beate them in a mortar then straine them with a pinte of sweete milke from the Cow then put vnto it one graine of muske two spoonfuls of Rose-water two ounces of fine sugar the waight of three whole shillings of I singlasse that is verie white and so boyle them then let all run through a strainer then may you slice the same and so serue it 28. To make Quidini of Quinces TAke the kernells out of eight great Quinces and boyle them in a quarte of spring water till it come to a pinte then put into it a quarter of a pinte of Rosewater and one pound of fine sugar and so let it boyle till you see it come to be of a deepe colour then take a drop and drop it on the bottom of a saweer and if it stand take it off then let it run through a gelly bagge into a bason then set on your bason vpon a chasing dish of coales to keepe it warme then take a spoone and fill your boxes as ful as you please and when they bee colde couer them and if you please to printe it in moldes you must haue molds made to the bignesse of your boxe and wet your it run into your mold and when molds with Rosewater and so let it is colde turne it off into your boxes If you wette your moldes with water your gelly will fall out of them 29. To make gelly of strawberies Mulberies Raspisberies or any such tender fruite TAke your beries and grinde them in an Alablaster mortar with foure ounces of sugar and a quarter of a pinte of faire water and as much Rosewater and so boile it in a posnet with a little peece of Isinglas and so let it run through a fine cloth into your boxes and so you may keepe it all the yeare 30. To make paste of Genua of Quinces TAke Quinces and pare them and cut them in slices bake them in an ouen dry in an earthen pot without any other iuyce then their owne then take one pound thereof straine it and put it into a stone mortar with halfe a pounde of sugar and when you haue beatē it vp to paste print it in your molds and dry it three or foure times in an ouen after you haue drawne bread when it is throughly drie and hardened you may boxe it it will keepe all the yeere 31. To make marmelade of Quinces or Damsons WHen you haue boyled your Quinces or Damsons sufe ficiently straine them then dry the pulpe in a pan on the fire and when you see there is no water in it but that it beginneth to bee stiffe then mixe two pound of sugar with 3. poūd of pulp this marmelade will be white marmelade and if you will haue it looke with with an high colour put your sugar and your pulpe together so soone as your pulpe is drawne and let them both boile together and so it will looke of the colour of ordinarie marmelade like vnto a stewed warden but if you dry your pulpe first it will looke white and take lesse sugar you shall knowe when it is thicke enough by putting a little into a sawcer letting it coole before you box it 32. To make sucket of Lettuce stalkes TAke Lettuce stalkes and pill away the outside then perboile them in faire water then let them stand all night drie then take halfe a pinte of the same liquour and a quarter of a pinte of Rosewater and so boyle it to sirrup and when your sirup is betwixt hot cold put in your aforesaid rootes and let them stand all night in your sirup to make them take sugar and then the next day your sirup wil be weake againe then boyle it again and take out your rootes In the like sorte may you keepe Orenge pilles or greene walnuts or anie thing that hath the bitternes first taken from it by boyling in water 33. To candie nutmegs or ginger with an hard rocke candie TAke one pounde of fine sugar and eight spoonefuls of Rose-water and the waight of 6. pence of Gum Arabique that is cleere boyle them together to such an height as that dropingsome therof out of a spoone the sirup doe rope and run into the smalnes of an haire then put it into an earthen pipken wherein place your nutmegs ginger or such like then stop it close with a saucer and lute it well with clay that no aire may enter then keep it in a hote place three weekes and it will candie hard You must break your pot with an hammer for otherwise you cannot get out your candie You may also candy Orenges or Lemmons in like sort if you please 34. To preserue Orenges after the Portugall fashion TAke Orenges coare them on the side and lay them in water then boile them in fair water til they betender shift them in the boyling to take away their bitternesse then take sugar and boyle it to the height of sirup as much as will couer them and so put your Orenges into it and that will make them take sugar If you haue 24. Orenges beate 8. of them till they come to paste with a pouade of fine sugar then fill euery one of the other Orenges with the same and so boile them again in your sirup then there will be marmelade of orenges within your orenges it wil cut like an hard egge 35. To candie Orenge pilies TAke your Orenge pilles after they be preserued then take fine sugar and Rosewater boile it to the height of Manus Christi then drawe through your sugar then lay them on the bottome of a sieue and dry them in an ouen after you haue drawne bread and they will be candied 36. To preserue Cowcumbers all the yeere TAke a gallon of faire water a pottle of veriuice and a pint of bay salt and a handfull of green fennell or Dill boyle it a little and when it is cold put it into a barrel and then put your Cowcumbers into that pickle and you shal keep them all the yeere 37. To preserue broome capers all the yeare BOyle a quart of Veriuice and an handfull of baye salte and therein you may keepe them all the yeare 38. To colour sugar plate with seuerall colours YOu may mixe Roset with your fine sacred sugar vntill the colour please you and so shall you haue a faire murrey colour Sap-greene must be tempred in a little Rosewater hauing some gumme first dissolued therein and so laye it on with a pensill vpon your paste in apt places With saffron you may make a yellow colour in the like manner first drying and powdering your saffron and after it hath coloured the Rosewater sufficientlie by strayning it through fine linnen The powder of Cinamon maketh a walnut colour and ginger and Cinamon together a lighter colour 39. To make crosses
delicate Spirite of each of the saide aromaticall bodies 4. Spirit of wine tasting of what vegetable you please MAcerate Rosemarie Sage sweet fennell seedes Marierom Lēmon or Orenge pils c. in spirit of wine a day or two and then distill it ouer againe vnlesse you had rather haue it in his proper colour for so you shall haue it vpon the first infusion without any farther distillation and some young Alchimists doe holde these for the true spirits of vegetables 5. How to make the water which is vsually called Balmewater TO euery gallon of claret wine put one pound of green balm Keep that which commeth first is clearest by it selfe and the second whiter sort which is weakest and commeth last by it selfe distill in a pewter limbeeke luted with paste to a brasse pot Drawe this in May or Iune whē the herb is in his prime 6. Rosa-solis TAke of the hearbe Rosa-solis gathered in Iuly one gallon pick out all the black moats from the leaues dates halfe a pounde Cinamon Ginger cloues of each one ounce graines half an ounce fine sugar a pound and a halfe red rose leaues greene or dryed foure handfuls steepe all these in a gallon of good Aqua Composita in a glasse close stopped with waxe during twentie daies shake it wel together once euerie two daies Your sugar must be powdred your spices brused onely or grosselie beaten your dates cut in long slices the stones taken awaie If you adde two or three graines of Amber greece and as much muske in your glasse amongst the rest of the ingredientes it will haue a pleasant smel Some adde the gum amber with coral and pearl finely poudred and fine leafe golde Some vse to boyle Ferdinando bucke in Rosewater till they haue purchased a faire deepe crimson colour and when the same is cold they colour their Rosa-solis and Aqua Rube a therewith 7. Aqua Rubea Take of muske sixe graines of Cinamon and ginger of each one ounce white sugar candy one pounde pouder the sugar and bruse the spices grossely binde them vp in a cleane linnen cloth and put them to infuse in a gallon of Aqua cōposita in glasse close stopped twentie foure houres shaking them togither diuers times then put thereto of turnesole one dram suffer it to stand one houre and then shake al together then if the colour like you after it is setled poure the cleerest forth into an other glasse but if you wil haue it deeper coloured suffer it to worke longer vppon the turnesole 8. Steeuens Aqua composita TAke a gallō of Gascoign wine of ginger galingale cinamō nutmegs graines Annis seeds fennel seeds and carroway seeds of each a dram of Sage mints red Roses Time Pellitorie Rosemary wild thime camomil lauender of each a handfull braie the spices small and bruise the herbs letting them macerate 12. houres stirring it now and then then distill by a limbecke of pewter keeping the first cleare water that cōmeth by it self so likewise the second You shal draw much about a pinte of the better sort from euery gallon of wine 9. Vsquebath or Irish aqua vitae TO euery gallon of good Aqua composita put two ounces of chosen liquerice bruised and cut into small peeces but first clensed from all his filth and two ounces of Annis seeds that are cleane bruised let them macerate fiue or sixe daies in a wodden Vessel stopping the same close and then draw off as much as will runne cleere dissoluing in that cleare Aqua vitae fiue or six spoonfuls of the best Malassoes you can get Spanish cute if you can get it is thought better then Malassoes then put this into another vessell and after three or foure daies the more the better when the liquor hath fined it self you may vse the same some adde Dates Raisons of the sun to this receipt those groundes which remaine you may redistill and make more Aqua composita of them of that Aqua cōposita you may make more Vsque bath 10. Cinamon-water HAuing a Copper bodie or brasse pot that will holde 12. gallons you may well make 2. or 3. gallons of Cinamon water at once Put into your body ouernight 6. gallons of conduit water and two gallons of spirit of wine or to saue charge two gallons of spirit drawne from wine lees Ale or lowe wine or sixe pound of the best and largest Cinamon you can get or else eight pound of the second sort wel brused but not beaten into pouder lute your Lymbeck begin with a good fire of wood coals till the vessel begin to distil then moderate your fire so as your pipe may drop apace and run trickling into the receiuer but not blow at anie time it helpeth much heerein to keep the water in the bucket not too hot by often change thereof it must neuer be so hot but that you may well indure your finger therein Then diuide into quart Glasses the spirit vvhich first ascendeth and vvherein you finde either no taste or a very small taste of the Cynamon then may you boldely after the spirit once beginneth to come strong of the cinamō draw vntill you haue gotten at the least a Gallon in the receiuer and then diuide often by halfe pintes and quarters of pintes least you drawe too long which you shall knowe by the faynte taste and milky coulour which distilleth in the ende this you must nowe and then taste in a spoone Now when you haue drawen so much as you finde good you may adde thereunto so much of your spirit that came before your Cinamon water as the same will well beare which you must find by your taste But if your spirit and your Cinamō be both good you may of the aforesaid proportion wil make vp two gallons or two gallons and a quarte of good Cinamon water Heere note that it is not amisse to obserue which glasse was first filled with the Spirit that ascended and so of the second thirde and fourth and when you mix begin with the last glasse first so with the next because those haue more taste of the Cinamon then that which came first and there fore more fit to bee mixed with your Cinamon water And if you meane to make but 8. or 9 pintes at once then begin but with the halfe of this proportion Also that spirit which remaineth vnmixed doth serue to make Cinamon water the second time This way I haue often proued found most excellent take heede that your Limbecke be cleane and haue no maner of sent in it but of wine or Cinamon and so likewise of the glasses sunnelles and pots which you shall vse about this worke 11. How to distill Isop thime lauender Rosemary c. after a new and excellent manner HAuing a large Pot containing 12. or 14 gallons with a Limbecke to it or else a copper body with a serpentine of 20 or 24. gallons and a copper heade beeing such a vessell as
glasse in balneo full of sweete oyle with some store of bruised cloues and rinds of ciuil Oranges or Lemmons also therein and so continue your fire for tvvo or three houres and then letting the Clouès rindes remain in the oile til both the sent taste do please you I think many men which at this day do loath oile as I my selfe did not long since woulde be easily drawen to a sufficient liking thereof 37. How to clarifie without any distillaâ—ion both white and claret wine vinegar for gellies or sauces TO euerie sixe pintes of good wine vinegar put the whites of tvvo new laid Egges wel beateÌ„ then put all into a nevve leaden pipkin cause the same to boyle a little ouer a gentle fire then let it run through a course gelly bag twise or thrise and it vvill be very clear and keep good one whole yeare 38. To make a most delicate white salte for the table FIrst calcine or burn your white salt theÌ„ dissolue it in cleare conduit water let the water staÌ„d without stirring fortie eight houres then carefully drawe away all the cleare water only filter it after euaporate the filtred liquor reseruing the salt Some leaue out calcination 39. A delicate Candle for a Ladies Table CAuse your Dutch Candles to be dipped in Virgin wax so as their last coate may be meerly waxe and by this meanes you may carrie them in your hande without melting and the sent of the tallow will not break through to giue offence but if you would haue them to resemble yellovve waxe candles then first let the tallow be colored with Turmericke boyled therein and strayned and after your Candles haue beene dipped therein to a sufficient greatnesse let them take their last coate from yellow waxe this may be done in a great round Cane of tinne plate hauing a bottome being somewhat deeper then the length of your candles as the wax spendeth you may still supply it with more 40. How to hang your candles in the aire without candlesticke THis will make a strange shewe to the beholders that knowe not the conceite it is done in this manner Let a fine Virginall wier be conueied in the midst of euerie weeke and left of some length aboue the Candle to fasten the same to the postes in the roofe of your house and if the roome be any thing high roofed it will be hardly discerned and the flame though it consume the tallow yet it will not melt the wier 41. Rose Vinegar made in a new manner MAcerate or steepe Rose-leaues in faire water let them lye therein til they wax soure in smell and then distill the water SWEETE Powders oyntments beauties c. 1. An excellent damask powder TAke of yreos halfe a pounde Rose leaues 4. ounces cloues one ounce lignum Rhodium two ounces Storax one ounce and a halfe muske and ciuet of each 10 grains beat and incorporate theÌ„ well together 2. An excellent hand water or washing water very cheape TAke a gallon of faire water one handful of LaueÌ„der flowers a few cloues and some orace powder and foure ounces of BeÌ„iamin distill the water in an ordinarie leaden still You may distill a second water by a newe infusion of water vpon the feces a little of this will sweeten a bason of faire water for your table 3. A ball to take out staines from linnen TAke foure ounces of white hard Soape beate it in a mortar with two small Lemmons sliced and as much roche allome as an hafell Nut roll it vp in a ball rub the staine therewith and after fetch it out with warme water if neede be 4. A swéete and delicate Pomander TAke two ounces of LabdanuÌ„ of Beniamin and Storax one ounce muske sixe graines ciuet sixe graines Amber greece sixe graines of Calamus Aromaticus and Lignum Aloes of each the waight of a groat beat all these in a hote mortar and with an hote pestell till they come to paste theÌ„ wet your hand with rose water roll vp the paste sodainly 5. To take staines out of ones hands presently THis is done with the iuyce of Sorrell washing the stained place therein 6. To take away spots and freckles froÌ„ the face or hands THe sappe that issueth out of a Birch tree in great aboundance being opened in March or Aprill with a receiuer of glasse set vnder the boring thereof to receiue the same doth perform the same most excellently maketh the skin very cleare This sap will dissolue pearl a secret not known vnto many 7. A white fucus or beauty for the face THe iawe bones of a Hogge or Sow well burnt beaten and searced through a fine searce and after grounde vpon a porphire or serpentine stone is an excellent fucus being laid on with the oyle of white poppey 8. A delicate washing ball TAke three ounces of Orace halfe an ounce of Cypres two ounces of Calamus Aromaticus one ounce of Rose leaues two ounces of lauender flowers beat all these together in a mortar searcing them through a fine searce then scrape some castill sope and dissolue it with some Rosewater then incorporat all your powders therewith by labouring of them well in a mortar 9. Damaske powder TAke fiue ounces of orace two ounces of Cipres two ounces of Calamus halfe an ounce of Cloues one ounce of Beniamin one ounce of Rose leaues one ounce of Storax calamitum halfe an ounce of Spike flowers mixe them well together 10. To keepe the teeth both white and sound TAke a quart of hony as much Vinegar and halfe so much white wine boyle them together and wash your teeth therwith now and then 11. To delay heat and cleare the face TAke three pintes of conduit water boyle therein two ounces of French barly change your water and put in the barly again repeate this so long till your water purchase no colour from the Barley but become verie cleare boyle the last three pintes to a quart then mixe halfe a pinte of white wine therein and when it is cold wring the iuyce of two or three good Lemmons therein vse the same for the Morphewe heate of the face or hands and to cleere the skinne 12. Skinne kept white and cleare VVAsh the face and body of a sucking child with breast milke or Cowe milke or mixed with water euerie night and the childes skinne will wax faire and cleare and resist sunburning 13. An excellent Pomatum to clear the skinne WAsh Barrowes grease often times in May dewe that hath bin clarified in the sun till it bee exceeding white then take Marsh mallow rootes scraping off the outsides then make thin slices of them and mixe them set them to macerate in a seething balneo and scumme it well till it bee throughly clarified and will come to roap then straine it and put now and then a spoonesull of May-dewe therein bearing it till it be through cold in often chaÌ„ge of May-dew then throw away that dewe
the tops and branches of Rosemarie into ashes and to one part there of put one part of burnt allome mixe them well together and with thy finger first moistened a little with thy spettle rubbe all thy teeth ouer a prettie while euerie morning till they be cleane but not to galling of thy gums then sup vp some fair water or white wine gargling the sāe vp down thy mouth a while thē drie thy mouth with a towel This of an honest Gentleman and a painefull gatherer of physicall receits 26. Sweet and delicate dentifrices or Rubbers for the teeth DIssolue in foure ounces of warme water three or foure drammes of gumme Dragagant and in one night this will become a thicke substance like gellie mingle the same with the powder of Alablaster finely grounde and fearced then make vp this substance into little round rolles of the bignesse of a childes arrowe foure or fiue inches in length Also if you temper Roset or some other colour that is not hurtful with them they will shew ful of pleasing veines These you may sweeten either with Rosewater Ciuet or muske But if your teeth be verie scaly let some exper barbar first take off the scales with his instrument and then you may keepe them cleane by rubbing them with the aforesaide rolles And heere by those miserable experiences that I haue seene in some of my neerest friendes I am inforced to admonish all Gentled women to be carefull howe they suffer their teeth to bee cleansed and made white with anie Aqua fortis which is the Barbars vsuall water for vnlesse the same be both well delayed and carefullie applied shee may happen within a fewe dressings to be forced to borrow a ranke of teeth to eate her dinner vnlesse her gums do helpe her the better 27. A delicate stoue to sweat in I Know that many Gentlewomen as well for the clearing o◠their skins as cleansing of their bodies do now and then delight to sweat For the which purpose I haue set downe this manner following as the best that euer I obserued Put into a brasse pot of some good content such proportion of sweet hearbes and of such kind as shall bee most appropriate for your infirmitie with some reasonable quantitie of water close the same with an apt couer and well luted with some paste made of flower and whites of Egges at some parte of the couer you must let in a leaden pipe the entraunce whereof must also bee well luted this pipe must bee conueyed thorough the side of the Chimney where the pot standeth in a thicke hollow stake of a bathing tubb crossed with hoopes according to the vsual manner in the top which you may couer with a sheete at your pleasure Nowe the steame of the pot passing thorough the pipe vnder the false bottome of the bathing tub which must bee boared full of bigge boles will breath so sweete and warme a vapour vpon your bodie as that receiuing aire by holding your head without the tub as you fit therin you shall sweat most temperately and continue the same a longe time without fainting And this is performed with a small charcoale fire maintained vnder the pot for this purpose Note that the room would be close wherein you place your bathing tub least any sodain cold should happen to offend you whilest your bodie is made open and porous to the aire 28. Diuers sorts of sweet or hand waters made sodainly or extempore with the extracted oyles of spices FIrst you shall vnderstande that whensoeuer you shall drawe any of the aforesaid oyles of Cinamon Cloues Mace Nutmegs or such like that you shall haue also a pottle or a gallon more or lesse according to the quantity which you drawe at once of excellent sweete washing water for your table yea some do keepe the same for their broths wherein otherwise they should vse some of the same kind of spice But if you take three or foure drops onely of the oyle of Cloues Mace or Nutmegs for Cinamon oyle is too costly to spend this way and mingle the same with a pinte of faire water making agitation of them a prettie while together in a glasse hauing a narrowe mouth till they haue in some measure incorporated themselues together you shall find a verie pleasing and delightfull water to wash with and so you may alwayes furnish your selfe of sweete water of seuerall kindes before such time as your guests shal bee readie to sit downe I speak not here of the oile of spike which will extend verie farre this waye both because euerie gentlewoman doth not like so stronge a sent and for that the same is elswhere already commended by another Author Yet I must needes acknoweledge it to be the cheaper way for that I assure my selfe there may be fiue or six gallons of sweete water made with one ounce of the oile which you may buy ordinarily for a groate at the most 29. An excellent sweet water for a casting bottle TAke three drams of oile of Spike one dramme of oyle of Thyme one dram of oyle of Lemmons one dram of oile of cloues then take one graine of Ciuet and three graines of the aforesaid composition well wrought together Temper them well in a siluer spoone with your finger then put the same into a siluer boll washing it out by little and little into the boll with a little Rosewater at once til all the oyle be washed out of the spoone into the boule and then doe the like by washing the same out of the boule with a little Rosewater at once till all the sent be gotten out putting the Rose-water still in a glasse when you haue tempered the same in the boule sufficiently A pinte of Rose-water will bee sufficient to mingle with the said proportion and if you finde the same not stronge enough of the ciuet then you may to euery pinte put one graine and a halfe or two graines of ciuer to the weight of three graines of the aforesaide composition of oyles 30. To colour a blacke haire presently into a Chesnut colour THis is done with oyle of Vitrioll but you must doe it verie carefully not touching the skin 31. A present and delicate perfume LAy two or three droppes of liquid Amber vpon a glowing coale or a peece of lignum aloes lignum Rhodium or storax 32. To renew the sent of a Pomander TAke one graine of ciuet and two of muske or if you double the proportion it will bee so much the sweeter grind them vpon a stone with a little Rosewater and after wetting your hands with Rosewater you may worke the same in your Pomander This is a sleight to passe away an olde Pomander but my intention is honest 33. How to gather and clarifie May-dewe VVHen there hath fallen no rain the night before thē with a cleane and large sponge the next morning you may gather the same frō sweet hearbs grasse or corne straine your dewe and expose it to the