The Treasurie of commodious Conceits and hidden Secretes Commonlie called The good Huswiues Closet of prouision for the health of her Houshold Meete and necessarie for the profitable vse of all estates Gathered out of sundry Experiments lately practised by men of great knowledge and now newly corrected and inlarged with diuers necessary phisicke helpes not impertinent for euery good Huswife to vse in her house amongst her own famelie LONDON Printed by Richard Iones at the Rose and Crowne neere Holborne bridge 1591. The Printer to all vvomen that couet the practise of good Huswiferie aswel wiues as maides GOod Huswifes here you haue a lewell for your ioy A Closet meet your Huswiferie to practise and imploy Aswel the Gentles of degree as â—ke the meaner sort May practise here to purchase health their houshold to coÌ„fort â—nd as the prouer be prooueth true to remedie each griefe â—mongst the rest of the Phisicks helps the huswifes help is chiefe Therefore good Huswiues once againe I say to you repaire â—nto this Closet when you need and mark what ye find there â—hich is a mean to make most things to huswiues vse pertain â—s al Conserues Sirops sweet to comfort heart and braine â—â—r banquets to here may you find your dishes howe to frame â—s Succad Marmalad Marchapane to each thing els by name â—â—ne powders eke for linnen clothes wollen furd or fac'd â—o keepe them sweet and safe from Mothes in chestes when they be plac'd â—ood medicines to for present health in Closet here you haue â—o maintain life keep ye yong the chiefest thing ye craue â—hus to conclude I wish ye marke the benefits of this book â—â—th Gentles state the Farmers wife and Crafts-mans Huswife Cooke â—â—d if ye reape commoditie by this my friends aduice â—â—en giue him thanks and think not much of foure pence for the price Fare well To the Worshipfull Maister Richard Wistow Gentleman one of the assistants of the Companie of the Barbors and Surgions Iohn Partridge wisheth increase of knowledge by his worthy trauell AFter that I had worshipfull Sir taken some paine in collecting certaine hidden secretes together reduced them into a necessary litle booke for my owne behoofe my familiar friends yet at the instance of a certain Gentlewoman being my deare and speciall friend I was constrained to publish the same considered with my selfe the saieng of the wise which is That good is best which to all indifferently is of like goodnes or effect or which without respect of person is good to all indiffereÌ„tly The coÌ„sideration of which her importunacye together instiged me to coÌ„municate vnto the view publike benefit of al men this smal book the contents whereof doth instruct teach all maner of persons degrees to know perfectly how to make diuers sundry sorts of new conceits aswel of meats conserues and Marmalades as also of sweet and pleasant VVaters of woonderful Odors Operations Vertues with diuers other things that haue not hitherto bene publiquely knowne VVhich fact of mine I knowe will be not only disliked of some but altogether condemned not for that it is euil but that their fine heades cannot disgest that any other beside themselues should inioy the benefit thereof hauing for their Maxime that such things are of small price as are common to al men much after our English prouerbs Quainty Dainty Far fetcht deare bought is good for great estates But I account that person foolish vnworthy help of any Phisitian or Surgeon that will refuse to receiue or gain health by the medicine of any such Phisitian or Surgeon who by learning the same out of Galen Auicen Hipocrates or any other such like hath oftentimes cured the diseases in sundrie and many persons for that the same hath bene commonly vsed but rather most willingly and curteously to imbrace the same for present remedie as a thing excellently well experimented and prooued I need not Right Worshipful to vse these woordes for the defence of this litle Booke considering that your VVorship doth very wel accept such things as vniuersally bring with them a publike profite and vtilitie whence consisteth your delight rewarding liberally the traueile of such who haue and doo traueile therein VVherefore for that I among all other persons doo thinke my selfe most beholden vnto your woship to gratifie your goodnesse and to satisfie the request of my friend I haue compiled this litle booke which I haue put foorth vnder your worships name and protection protesting that if I shal see this woorke which with some cost and charge I haue brought to perfectioÌ„ be wel accepted at your hands I shall shortly exhibite vnto your worship a thing of greater value estimation And thus committing your good worship vnto God I end who send you your desire of vnderstanding and knowledge Your Worships to commaund I. Part. The Authour to his Booke concerning his friend whose importunate suit procured him to publish the same GOe litle booke of profite and pleasance Vnto thy good Mistresse without delay And tel her I send thee for the performaÌ„ce Of her earnest suit sith she would haue no nay Let her vse thy coÌ„modities as right wel shemay To profite her friends for healths preseruation And also to pleasure them for recreation Tell her that all thinges in thee contained I haue seen them put oft times in vre And geuen thee to be her seruant retained To serue her faithfullie doing thy cure And also say of this let her be sure That she with her suit of me hath obtained Thee that no gold nor good could haue gained I. P. The Closet or treasurie of hidden Secrets To make March-paine Chap. 1. TAke halfe a pound of blanched Almonds and of white Sugar a quarter of a pound of Rose-water halfe an ounce and of Damaske water as much beat the Almondes with a litle of the same water and grinde them til they bee smal set them on a few coles of fire til they wax thick theÌ„ beat them again with the sugar fine then mixe the sweet waters and them together and so gather them fashion your Marchpame Then take Wafer cakes of the broadest making cut them square paste theÌ„ together with a litle liquor and when you haue made them as broad as will serue your purpose haue ready made a hoope of a greene Dazell wand of the thicknes of half an inch on the inner side smooth and on the outer side round and smooth without any knags lay this hoope vppon your Wafer cakes aforesaid and then fill your hoop with the geare aboue named the same driuen smooth aboue with the back of a siluer spoone as ye doo a Tart and cut away all the parts of the cakes eueÌ„ close by the out side of the hoop with a sharp knife that it may be round then hauing white paper vnderneath it set it vpon a warm hearth or vppon an instrument of yron or brasse made for the same
with a pestle in a morter of white Marble or of brasse vntill it become like water then put to it the iuice with the white of the Egge incorporating well together This done take foure ounces of fine white suger well beaten to pouder and cast it into the morter by litle and litle vntill it be turned into the fourme of paste then take it out of the said Morter and bray it vpon the powder of Suger as it were meale or flower vntil al be like soft paste to the end you may turn it fashion it which way you wil whē you haue brought your paste to this forme spread it abroad with Sinamō vpō great or smal leaues as you shal think it good so shal you forme make what things you wil as is aforesaid with such fine knackes as may serue a Table taking heed that there stand no hot thing nigh vnto it At the end of the banquet they may breake all and eat the Platters Dishes glasses Cuppes and all such like for this paste is verie delicate and sauourous If you will make a thing of more ffnenesse than this make a Tart of Almondes stamped with sugre and Rose-water of like sort that Marchpanes be made of this shal you lay betweene two pastes of such vessels or fruites or some other thing as you think good To make fine blanch powder for roasted Quinces Chap. 8 TAke fine suger half a pound beaten in a hot morter to fine powder of white Ginger pared half an ounce of chosen Synamō a quarter of an ounce beaten ready to fine powder mixe them well together and if you will haue it most excellent cast two spoonful of Rose or Damask water in beating of the Suger To conserue Quinces in sirop condict alway ready to be serued in whole or in quarters Chap. 9. AFter your Quinces are coared and pared seeth them till they be tender soft then lay them out til they be colde in the meane time take of the same liquor two quartes or more according to the number of your Quinces which ye will keep put therein the cores some other small peeces seeth them in the liquor to make the sirop strong straine them and put into the liquor being two or three quartes one pint of Rose water and for euerie quart of liquor one halfe pound of Suger seeth them againe together on a soft fire of coles till the Suger be incorporated with the liquor then put in your Quinces let thē seeth softly til you perceiue that your sirop is as thicke as life honey then set them to coole and take them out lay them in a tray or platter till they be colde then take one ounce of bruised Sinamon and some whole Cloues put them with some of the Sinamon in the Sirop and when it is cold lay a larde of Quinces in your glasse called a gestelin glasse or an earthen pot well glased then straw a litle of your Sinamon vpō your Quinces then powre some sirop lay on another lard of Quinces and again of your spice and sirope and so foorth till you haue done couer them two fingers ouer with sirop aboue couer them close and within three of foure daies looke to them and when you finde the sirope shrunken downe put in more and so reserue them These are to be serued in with sirop See that the Quinces bee tenderly sodden and the sirop thicke and strong ynough Plums condict in sirop Chap. 10. TAke halfe a pound of Suger halfe a pinte of Rosewater and a pinte of faire Rainwater or of some other distilled water seeth the Suger and the two waters vpon a soft fire of coles till the one halfe be consumed then take it from the fire and when it leaueth boiling put therein halfe a pound of ripe Damasins or other plums set it again on the Embers and keep it in the like heat til the plums be soft by the space of an hower if need be then put into some Cloues bruised and when it is colde keep it in a glasse or in an earthen Gallipot the stronger the sirop is with Suger the better it will continue Some put into the sirop Sinamon Saunders Nutmegs Cloues a litle Ginger seeth them not hastilie for feare of much breaking To make fine Rice pottage Chap. 11. TAke halfe a pound of Jorden Almondes and halfe a pound of Rice and a gallon of running water and a handfull of Oke barke and let the barke be boyled in the running water and the Almondes beaten with the hulles and all on and so strained to make the Rice Porredge withall To make Marmalad of Quinces Chap. 12 AFfter that your Quinces are sodden ready to be kept condict as before in the chapter is written thē with some of the liquor wherin they were sodden but without any spice beat them and draw them as ye would doo a Tart then put some ouer the fire and seeth them softly and in the seething straw by litle and litle of powder of Suger the waight of the Quinces or more as your taste shall tell you stir it continually put thereto some pure Rosewater or bamask water let it seeth on height til it be walstanding which thing ye may know by taking some of it vpon a cold knife and let it coole if it be stiffe then take it off and boxe it while it is warme and set it in a warme or drie aire if you will gilde your Marmalad doo as afore is spoken of a Marchpane The best making of a Marmalade is when the Quinces haue laine long and are through rupe and very yellow as in Lent season And for as much as Quinces are binding and therefore not good for some sicke folkes costiffe it is necessary to put a good many of ripe Apples of good verdure as Renet Pippin Lording Russeting Pomeriall Rex pomorum or any other Apple that is pleasant raw among them being first drawne from a Tart and then soadden among the other matter of Quinces Thus shall you make your Marmalade somewhat souple and also incrrase the quantity and vertue of the same especially if it be wel dashed with sweet water To make Marmalad of Damsins or Prunes Chap 13. TAke Damsins which are ripe boile them on the fire with a litle faire water vntill they be soft Then drawe them through a course Boulter as ye make a Tart set it on the fire again seeth it on height with sufficient Suger as you do your Quinces dash it with sweet water c. and boxe it If you will make it of Prunes euen likewise doo put some Apples also to it as you did to your Quinces This wise you may make Marmalade of Wardens Peares Apples and Medlars Seruice Checkers or Strawberies euery one by himself or els mix it together as you think good To make Succade of peeles of Oranges and Limmons Chap. 14. FIrst take of your peeles by quarters and seeth them in faire water frō
looseth tough fleame dissolueth and consumeth the same by the siege it auoideth it To make Conserue of Acornes or Gladen with the vertue of the same Chap. 32. TAke the roots of yellow Flowerdeluce which groweth in moist ground otherwise called a Flag root wash theÌ„ scrape theÌ„ seeth them and order them as ye do of Elicompana now last before rehearsed and so keep it This Conserue is good against all sicknesse of the braine and Sinewes and against all diseases of flewine Unto women it openeth natural course and tearmes And you must generally learne that in making Conserues fruites rootes are made with fire seething Moreouer the more Suger or honey is put into them so it bee not past three pound to one the coÌ„serue shal coÌ„tinue the better To make Conserue of Strawberies with vertue of the same Chap. 33. Take Strawberies one quart cleane picked and washed set them on the fire till they bee soft strain them put therto two times as much suger in powder as waight of the Strawberies let them seeth till the Suger bee incorporated with the Strawberies put it in a glasse or earthen pot well glased The vertue of the same The Conserue of Strawberies is good against a hot liuer burning of the stomacke and specialy in the feruent heat of an ague Thus make Conserue of Damsins and Prunes To make conserue of Cheries and Barbaries Chap. 34. LIkewise you must make Conserue of Cheries and also of Barbaries sauing that these require more Suger than the other doe which are not so sowre as they be Here is to be noted that of Conserue of fruites may be made Marmalade for when your Conserue is sufficiently sodden ready to be taken off then seeth it more on height and it will bee Marmalad Moreouer some make their Conserue Marmalade strops with cleane Suger some with cleane hony clarified some with suger honey together and after the opinion of some great Clearks honey is more wholsom though it bee not so toothsome as the Sugar To make al kind of Sirops Chap. 35 TAke Buglosse Borage white Endiue of each one handfull of Rosemarie Time Hysope winter Sauory of each halfe a handfull seeth them beeing first broken betweene your handes in three quartes of water vnto three pints then strein it and put in the liquor whole Cloues an ounce pouder of Sinamon halfe an ounce pouder of Ginger a quarter of an ounce one Nutmeg in pouder of Suger halfe a pound or more let them seeth vpon a soft fire wel stirred for burning too vntill it come to thicknesse of life honey then keepe it Galley pots If you put one pinte of Malmesey in the second seething it will be better When it is perfect haue sixe grains of fine Muske in powder stir it amongst your Sirope as yee put it into your Gallipot and couer it This Sirope will laste many yeares and is excellent against sowning and faintnesse of hart it comforteth the braine and sinewes if it bee vsed as much as a Hasel Nut at once at your pleasure A Violet Powder for woollen cloathes and Furres Chap. 36. TAke of Ireos two ounces of Calamus Aromaticus three quarters of an ounce of Cypres of Gallingale of Spikenall of Roseleaues dried of each a quarter of an ounce of Cloues of Spike of Lauander flowers of each halfe an ounce of Nigella Romana a quarter of an ounce of Beniamin of Storax Calamite of each halfe an ounce let them be all finely beaten and searced Then take two or three graines of Muske dissolue it in Rose-water and sprinkle the water vpon the powder and turne it vp and downe in the sprinkling till it haue drunke vp the water when it is drie keep it in bags of silke A sweet powder for Naperie and all Linnen cloathes Chap. 37. TAke of sweet Mariorum that which is hory is the sweeter when it hath in him seedes ripe cut the braÌ„ches so that the root may spring againe when this Mariorum is dried then rub out the seeds and keep them to sowe about Easter and the huskes and leaues that grow about the seeds take for your purpose rub them small for if you beate them to powder in a morter they will loose the most part of their sauour theÌ„ take of white Saunders or of grey Saunders but look that they be new of right sweet odour for if they be olde and haue no pleasant quicke odour they are nothing woorth Take I say of these sweet Saunders beaten into fine powder an ounce and put it into an ounce of your sweet Mariorum rubbed between your handes as before is said and if you put one or two graines of Muske thereunto for your wearing linnen it is the better sowe these vp in a silke bag together and lay it among your Linnen of such bagges haue a dozen or two which will continue many yeares and when you look to your Linneu then chafe each of the bags between your hands that they may yeeld out their sweet odour Moreouer in the Summer time gather red Roses in fair weather so soon as they be blown and opened lay them vpon a table a bed or fair floore of boords and now and then remooue theÌ„ least they mould and wax foisty When they are drie picke of the leaues that you may haue two peckes of them then straw them among and betweene the boughtes and foldings of your linnen with one handfull of drie Spike flowers to sixe handfull of drie Roses and lay your sweet bags amongst them Be sure that your linnen be euer through drie ere euer you lay them vp or els the Roses will waxe hore set your coâ—â—er in a drie ayre and in the winter time or in wet weather when ye perceiue your roses to wax moist then put them in a piâ—owhere or twaine that they fall not out and lay them vppon your bed betweene the couerlet and the blanket al night or els before the fire let them drie and strawe them againe Moreouer ye must alwaies haue a bag full of drie Roses in store kept in a drie ayre for if he loose his rednesse then looseth the Rose his sweetnesse Finally you must euerie yeare put awaye your old Roses and occupie new but help your sweet bags still many yeares To make a Pomeamber Chap. 38. TAke Bensamin one ounce of Storax Calamite halfe an ounce of Labdanum the eight part of an ounce beate them to powder and then put them into a brazen ladle with a litle Damaske or Rose water set them ouer the fire of coales til they be dissolued and be soft like waxe Then take them out and chase them between your hands as you doo wax then haue these powders ready finely Tearred of 〈◊〉 of Cloues of sweet Saunders grey or white of each of these three powders half a quarter of an ounce mixe these powders with the other and chase them wel together if they be too drie moisten them with some of the Rose water left
but this precious wood wil both quickly and gently asswage the paine and griefe of the same if it be ministered accordingly in decoction namelie to them whom either the Pox hath tormented or els the Gowt with intollerable griefe ¶ A most certaine and approoued remedie against all manner of pestilence or plague be it it neuer so vehement Chap. 98. TAke an Onion and cut him ouerthwart theÌ„ make a litle hole in each peece the which you shall fill with fine Triacle and set the pâ—eces together againe as they were before after this wrap them in a wet linnen cloath putting it to roste couered in the Embers or ashes and when it is roasted inough presse out all the iuice of it and giue the Patient to drinke thereof a spoonfull immediately hee shall feele himselfe better and shall without faile be healed To make a sirop of Vinegre good for many things Chap. 99. TAke sharpe Vinigre a pound and a halfe Suger two pound and a halfe boile it til it be a sirrop It will digest choller Melantholie and Flewme It will make grosse humours thinne openeth obstructions prouokes vrine expelleth naughty humors is good against all pestilent Feuers cooleth and quencheth thirst and keeps the body loose To comfort the heart and take away Melancholy Chap. 100. TAke the iuice of Borage foure pounde the flowers of Borage halfe a pound let these stand infused in hot Embers fourteene howers then being strained clarified put to good Suger two pound and boile it to a sirop A sirop to cleanse the breast and the lunges the cough and Pleurisie Chap. 101. TAke Liquorice small shred and bruised an ounce Maiden haire halfe an ounce Hysope two drams water two pound let these lie mixt foure and twentie howers then boile it till the third part be consumed which strained put in of good honey Suger pellet and white Suger of each foure ounces and Rose water three ounces For spitting either of lightes or lungs Chap. 102. TAke the iuice of Purslane and Plantine of each an ounce red Corrall a dram and bloodstone half a dram fine powdered mixt together vse it For wormes in yoong children Chap. 103. TAke drie Lupines and make flower of them which kneaded with hony lay it to the stomacke of the childe For the swelling of the Cods Chap. 104. TAke Rue stampt lay it to the grieuen place and thou shall haue present remedie For him that cannot holde his water Chap. 105. TAke the small end of Oken leaues and seeth them in Claret wine beeing well beaten lay it as hot as may bee suffered vpon the yard in a plaister fashion For the Head-ach Chap. 106. TAke the iuice of Mariorum and put it into the nosethrils and it will helpe you For griefe of the stomacke Chap. 107. TAke Masticke Cloues Nutmegs of each a dram Mace Sinamon of each half a dram fine powdered then take the bottom of a brown loafe tosted and dipt in Malmesey strawing of the said powder vpon it lay it to the stomacke and it is a present remedie For the itch Chap. 108. TAke vnwrought waxe fresh butter Rose Vinegre red Rosewater Brimstone fine beaten and Cloues all boyled together make an ointment A Gargill for a sore throat Chap. 109. TAke white wine conduit water of each a pound roch Allum half an ounce two spoonful of honey boyle all to a pounde and a halfe and vse it three or foure times a day A water for scabbes Vlcers and pushes Chap. 110. TAke Plantine water halfe a pound water of Oranges four ounces Sublimate powder an ounce put al in a double glasse or some other good vessell and let it boile with a gentle fire a quarter of an hower and take it off and keepe it in a cleane vessell which vse three or or foure sundrie times and it shall heale them To make a water to take out all spots out of cloath of gold veluet Chap. 111. TAke rawe red Arsnicke Martem Cudum of each of them a like quantitie and when they bee well brayed poure some faire water vppon them and putting the hearb Cinkfoyle to it seeth it vnto the halfe and then let it coole and set it in the Sunne two howers then wash your cloath in it and let it drie in the Sunne To take spottes of grease and oyle out of all sortes of cloath white or other Chap. 112. TAke the water that Pease haue bene sodde in and steep your cloath where the spot is in it and then wash it with clean riuer water and drie it in the Sunne To take all maner of spots out of silke Chap. 113. TAke the iuice of great and round Mushroms of a sharpe taste wet the spottes in it the space of two howers and then wash them with cleare water and then let them drie To take spottes out of cloath Chap. 114. TAke colde Lie and lees of white Wine made a litle hot and mixe them well together But you must take heede they bee not too hote and wash your cloath A soueraigne remedie for the cough Chap. 115. TAke Brimstone beaten in powder halfe an ounce and put it in a new laid Egge soft roste mingle it well together then put to it Beniamin the bignesse of a Zich Pease lightly stamped and drinke it in the morning at your breakfast Make as much againe at night when you goe to bed and you shall be whole at the second or third time But if the cough haue holden you long you must take it so much the oftener To keepe Poultrie from destroying with Weisels Chap. 116. RUbbe your Poultry with the iuice of Rue or Herb-grace and the Weisels shall doo them no hurt if they eate the lunges or lights of a Fox the Foxes wil not eat theÌ„ A briefe Treatise of Vrines aswell of mens vrines as of womens to iudge by the colours which betoken health which sickenes and which death Chap. 117. IT is shewed that in foure partes of the body dwelleth sicknesse and health that is in the wombe in the head in the liuer in the bladder In what maner thou maist know their properties and thereof thou maist learne If a mans Urine be white at morrow and red before meate and white after meate he is whole And if it be fat and thicke it is not good and if the Urine be meanly thicke it is good to like and if it be thicke as Asse pisse it betokeneth headach Urine that is two daies red and at the third day white betokeneth verie health Urine that is fat white and moiste betokeneth the Feuer quartaine Urine that is blooddie betokeneth that the bladder is hurt by some rotting that is within A litle Urine all fleshie betokeneth of the reines who pisseth blood without sicknesse hee hath some vaine broken in the reines Urine that is ponderous betokeneth that the bladder is hurt Urine that is somewhat bloody of sicknesse betokeneth great euil within the body namely in the bladder Urine that falleth by droppes aboue
three quarts to three pintes Then take them out and put to as much more water seeth them likewise and so doo againe till the water wherâ—n they are sodden haue no bitternesse at all of the peeles then are they ready Now prepare a Syrop as ye doo for Quinces condict in the sirop in the 9. Chap. before written seeth them in a glasse or pot To make greene Ginger Chap. 15. TAke the Rases of cased Ginger of the fairest and vse them as followeth Lay a broad lane of faire sand vpon a low floore on the ground halfe a foot thick then lay your Rases of Ginger vppon the sand in order couer the Ginger with more sand foure or fiue inches thicke sprinkle the sande ouer with faire water twice euery day that it be moist thus daily doo til ye shal perceiue your Rases to be soft Then take vp your Rases wash them scrape them cleane haue a sirop readie made as aboue is saide seeth them in it till they bee well seasoned take them vp and with some of the sirope cast them or put them in a pot of stone To make Manus Christi Chap. 16. TAke halfe a pounde of white Suger put thereto foure ounces of Rosewater seeth them vpon a soft fire of coales till the water be consumed and the suger is become hard Then put therein a quarter of an ounce of the powder of Pearles stir them well together put for euery spoonefull a peece of a leafe of gold cut of purpose cast them vpon a leafe of white paper being first annointed with the oile of sweete Almondes or sweet butter for cleauing too To make Aqua Composita Chap. 17. TAke foure gallons of the best Ale drawen from the yeast 24. howers after it hath stood tunned and put it into a close vessell wherin you shall put these hearbs following and foure ounces of Licorase scraped and bruised in a morter and so much Annise seed wel garbled then stirre them together twice a day for the space of three daies and let them stand 24. howers after then put them into the stilling pot and if you please you may also put in the Lees of Malmsey or Sacke or any other distilled waters but fil not your pot too full then set on your Limbeck and close it fast to the pot and keepe a soft fire vnder it These are the hearbs with their quantities Isope Time Rosemarie Sage Parsley Borage Langdebeef red fenel Sorrel Harts-toong Bay-leaues Buglosse Scabias Marigolde Costmarie Ribwoort Sentorie Liuerwoort Fumitorie of each a handful Margeram gentle Basil Mints Champane Woodbinde Patience Valerian Endiue Wormewood Peneroyall Camomill of each halfe a handfull To make Aqua Vitae Chap. 18. TAke foure gallons of strong Ale or Wine-Lees and put them in a vessell and couer it well then put to it three or foure handfull of Rosemarie Peniroyall Liuerwoort Hartestongue or any other good hearbs and stir them together twice or thrice a day for the space of foure daies then put them in a brasse pot and still with a temperate fire for els you burn your pot and loose your Aqua Vite which will stinke and look red also looke you keep your water in a temper and when it is very hot let it out and put in colde water againe into the vpper part of the Limbecke and so change your water as it waxeth hot Take a spooneful from vnder the spoute and light it with a paper and if it burne cleane out it is good els not To make Ipocras Chap. 19. TAke of chosen Sinamon two ounces of fine Ginger one ounce of Graines halfe an ounce of Nutmegs halfe an ounce bruise them al and stampe them in three or foure pintes of good odifferous wine with a pound of Suger by the space of four and twenty howers then put them into an Ipocrasse bag of woollen and so receiue the liquor The readiest and best way is to put the spices with the pound of Suger the wine into a bottell or a stone pot stopped close and after xxuii howers it wil be ready then cast a thin linnen cloath and letting so much run through as ye will occupie at once and keepe the vessell close for it will so well keepe both the spirite odour and vertue of the wine and also spices How to make diuers necessarie Oiles of great vertue Chap. 20. Oleum Hiperici TAke the tops flowers of S. Iohns woort that hath red iuice three ounces shred the smal lay them to steepe in sweet wine as much as needeth three daies then boile them in a double glasse close stopt presse out the liquor from them which done foure times with fresh flowers a litle more wine if any bee wasted if not take the wine the fourth time strained put to it Terebinthii 3. ounces of good Oile 6. ounces and of Saffron a scruple so let theÌ„ boile til the wine be consumed which poured cleare out from the grounds reserue to be vsed It is hot dry and binding wherefore it healeth the cuts and wounds of the sinewes taketh away the paine of the hips thighes and bladder and helpeth the vrine Oile of Rue TAke blossoms and tops of Rue so many as you lift which smal shred put into some glasen vessell and poure to so much sweet Oile as will couer them and close stopt let it stand in the sunne or in some other hot place fiue daies then boile it being strained from the hearbs take so many fresh hearbs vse it as afore said four or fiue times reserue it to vse as aforesaid It is hot opening resoluing and mittigating paine it heateth the raines bladder and matrix it taketh away the pains of theÌ„ the Colleck if the belly bee anointed therewith or a glyster made therewith it is good for the sinewes helpeth the cramp and putteth away cold humors Oile of Dill. TAke the flowers and leaues of Dil. c. as afore of Rue It mitigateth paine openeth the pores prouoketh sweat resolueth vapors impostumes swellings hardnesse in any place and if the back bone be annointed it easeth the paineÌ„s and growing of Feuers Oile of Elder flowers in the same maner It soupleth cleanseth the skin helpeth the weaknes of the liuer and the stopping of the same and greatly asswageth the paine of the iointes Oile of the leaues and flowers of Camomill as of Rue and Dill. It is good against the pleurisie openeth the pores resolueth vapors correcteth the euil quality of humors and is good for the sinewes and abateth the paine meruellously Oile of sweet Mints as aforesaid I comforteth a weake stomack staies vomit mooues appetite helpeth concoction and taketh away loathsomnes Oile of Wormwood It is hot comforteth the parts that are too much cooled chiefly the stomack prouoketh appetite takes away obstructioÌ„s killeth worms Of Oile of Roses and of Rose buds It is good against inflamations it cooleth the burning and boiling of the stomacke fretting of the
twenty egs beate them and mixe them and distil them which water destroyeth chaffinges heates pimples wheales scurffes wheresoeuer they be To know whether a Woman shall euer conceiue or no. Chap. 66. TAke of the ruine of a Hare and hauing fraied and consumed it in hot water giue it the woman to drinke in the morning at her breakfast then let her stande in a hot bath And if there come a griefe or paine in her bellie she may conceiue if not she shall neuer conceiue To make a barren woman beare children Chap. 67. TAke of those litle Sea fishes called in Latine Polipi or Polipodes and roast them vpon the Embers without oile and let the woman eate of them and it shall profite and help very much hauing in the meane time the companie of a man To make women haua a quicke and speedie deliuerance of their children and without paine or at the least very litle Chap. 68. TAke leaues of Bittanie and stampe them or els make powder of them and giue the woman that laboureth to drinke of it with a litle water and shee shall bee deliuered incontinent without any great paine or labour To stop the running of the Raines fiue seuerall waies Chap. 69. TAke Venice Turpentine washt in red Rose-water foure ounces a Nutmeg Plantine seede a yellow Amber bead of each a like with like quantitie of Sinamon powder of Comsery rootes which being mingled rolle of the Turpentine in the powder make it into fine pilles as big as a beane and take them in a spoone with sirop of Rubarbe three in the morning and three two howers before supper and it will helpe it Another for the running of the Raines TAke Nutmegs half a pound and bruise them in a morter and knead them in dough and bake them which bread is very healthfull Another special way approoued TAke Hazell nuts well pilled or blanched two handfull Sinkfield and knotted grasse of each a handfull foure Camphir leaues stampe the hearbs and straine out the iuice into two pound of Muscadell then beate the Nut kernels as small as you can and put them in also take an Amber bead and beat it to powder very fine which being put in the wine to the rest stir them all together a good while then seeth it vntill it come to a pound and a litle more and drink the one halfe in the morning and the other at night making a verie light supper An other for the same Nip and Clarie fried with the yolks of three or foure Egs and taken euery morning is very good To strengthen the seed Chap. 70. TAke Succorie Endiue Plantin Violet flowers the leaues Clarie Sorrel of each half a handful with a peece of Mutton make a good broth and to eat it euening and morning is especiall good For the gnawing in a Womans Stomacke Chap. 71. TAke a good handfull of Spearemint and a handfull of Wormwood heat a Tilestone and lay these two things on it and make a litle bag and when the hearbes be hot put thē in the bag and so lay them to her stomacke To make a sweete Damaske powder foure maner of waies TAke two or three handful of dried Roseleaues two grains of Musk half an ounce of Cloues and beat these all to powder 2. Another way TAke sixe ounces of Orace foure ounces of Cloues two ounces of Storax Calamite an ounce of Labdanum with two ounces of yellow Saunders and a litle Muske 3. An other way TAke two ounces of Cloues foure ounces of Spruce foure ounces of Storax Calamite foure ounces of Roses three ounces of Beniamin 4. Another way TAke three ounces of Cypres foure ounces of Beniamin two ounces of Coliander or Labdanum three ounces of Storax Calamite two ounces of Roses beate all to powder To make Pepper soft with the vertue of the same YOu shall doo this after the same manner as is showed for greene Ginger in the 15. Chap. that is with sand and the like sirope season and keepe them Ginger and Pepper in Sirope comforteth a colde stomacke and helpeth much to good disgestion To keepe Barbaries TAke clarified Suger and boile it till it bee thicke which you shall perceiue if you take a litle betweene your fingers it will rope like birdlime then put in your Barbaries and let them boile with a soft fire vntill you perceiue they be tender then put them in a glasse and couer them and so keepe them For the ague in a womans breast Chap. 72. TAke Hemlock leaues and frie them in sweet butter and as hot as shee may suffer it lay it to her breast and lay a warme white cotten and it will driue it away in short time For breastes that be sore with milke Chap. 73. TAke Linseed oile and waxe melt them and wet a ragge therein and lay it to the breast warme which will drie vp the milke For a sore breast Chap. 74. TAke beane flower two handfull branne powder of Fengricke of each a handful white vinigre a pound three spoonful of honey and three yolkes of Egges seeth all till they bee thicke and lay it warme to the breast which will both breake it and heale it alwaies crushing out the matter when you shift it To keepe a womans breast from breaking Chap. 75. TAke Sage Marigolds with the blacke seed and the sharpest Netles of each halfe a handfull bruise them together and lay it to which will keepe it from breaking For the breastes broken or not TAke Oile of Roses beane flower and the yolk of an Egge with a litle Vinigre set it on the fire till it be luke warme then with a sether annoint the place For the vnnaturall heate of the Liuer Chap. 76. TAke Borage Buglosse Succorie Violets Fumitorie yoong hop buds Fenell buds of each a quarter of a handfull yoong Malowes and Mercurie of each halfe a handfull boile these in a pottle of whey and straine them For the Canker in the mouth Chap. 77. TAke halfe a pinte of Ale and a sprig of Rosemarie and seeth them together and scum your Ale and then put in a peece of Allum as much as a nut and a spoonefull of honey two spoonfull of Honey-suckle water To make the face faire and the breath sweete Chap. 78. TAke the flowers of Rosemarie boile them in white wine then wash your face with it and vse it for a drinke so shall you make your face faire and your breath sweete To make haire as yellow as gold Chap. 79. TAke the rine or scrapings of Rubarb steepe it in white wine or in cleane lie and after you haue washed your head with it you shall wette your haires with a sponge or some other cloath let them drie by the fire or in the Sun After this wet them and drie them againe for the oftner they doo it the fairer they will be without hurting your head any thing at all To driue away all venemous beastes from your house Chap. 10. TAke
Juniper the seed of Agnus Castus the shelles of the riuer Creuises Hartes-horne the grease or suet of a Bucke Kerse or towne Cresses Organy and Bittanie make of al these drugs a dough or paste And when you will vse or occupie it burne it for whereas the smoke thereof goeth the beasts wil void away Against al poison eaten or drunken Cap. 81. HAuing knowledge that any man is poisoned the chiefe remedy is to make him vomite the poison in giuing him oile Oliue luke warm to drink alone or mixt with warme water And if you haue no oile giue him butter with hot water or with the decoction of Linseed or the seed of netles or of SemigrecuÌ„ al these thinges purge the venom as wel downeward as vpward After hauing made him vomit diuers times you must purge him with sharp glysters downward Then giue him water mixt with honey and also old wine enough to drinke But if you can get good Triacle or Metrinate they are the principall against poisons with Terra sigillata Acorne shels and giue it him in good wine Let his meat be the fat flesh of old beasts and fat broths specially of hens and fat fish and let him not sleepe And in continuing with this means he shal be deliuered by the help of God To driue away Lice Chap. 82. TAke encense and the Lard of a Barrow hog properly called Barrows grease boyle them together in an earthen pan or pot leaded and with this ointment rub and annoint the place where the Lice be ¶ Howe to make a soueraigne Water that Maister Doctor Steuens Phisitian a man of great knowledge and cunning did practise and vsed of long experience And therewith did very manie cures and kept it alwaies secrete till of late a litle before his death Doctor Parker late Archbishop of Canterburie did get it in writing of him Chap. 83. The Receipt TAke a gallon of good Gascoine wine then take Ginger Galinghale Camomill Sinamon Nutmegges Graines Cloues Mace Annisseedes of euery of them a dramme Then take Sage Mint Red Roses Time Pelitorie of the wall wild Mariorum Rosemarie Pennie mountaine otherwise called wilde Time Camamill Lauender and Auens of euerie of them one handfull then beat the Spices small and bruise the hearbes and put all into the Wine and let it stande twelue howers stirring it diuers tunes Then still it in a Limbecke and keepe the firste pinte of the Water for it is the best Then will come a seconde Water which is not so good as the first The sundrie vertues and operations of the same many times approoued THe vertues of these waters be these it comforteth the spirites and preserueth greatly the youth of man and helpeth the inward diseases comming of cold against shaking of Palsey it cureth the contractes of sinewes and helpeth conception of women that be barren it killeth the wormes in the bellie It helpeth the colde Gowt it helpeth the tooth-ach it comforteth the stomacke verie much it cureth the cold dropsie it helpeth the stone in the bladder and in the reines in the back it cureth the Canker it helpeth shortly a stinking breath And who so vseth this Water euer among and not too oft it preserueth him in good liking and shall make one sceme yoong verie long You must take one spoonefull of this water fasting but once in seuen daies for it is very hot in operation It preserued Doctor Steuens that he liued lxxx and xviii yeares whereof ten yeares he liued bedred To make a water that taketh off al staining dieng and spots from the handes of Artificers that get them by working and maketh them verie white and faire It is also good for them that be Sun-burned Chap. 84. TAke the iuice of a Lymmon with a litle bay Salt and wash your handes with it and let them drie of themselues wash theÌ„ againe you shall find all the spots and staining gone It is also very good agaynst the scurffe or scabbes To heale all manner of inflamation and euil disposition of the aire leaperie faces great swollen legs or inflamed hands Chap. 85. TAke flower or Amillum made of Barly which ye shall easily find at the Apothecacaries and seeth it halfe an hower in common water then straine it and put it into another new pot that is cleane and neat putting to it a few Mallowes Succorie Hoppes Endiue and Borage and seeth all these together vntill it be dissolved and ad to it an ounce of Sandall and then straine all and take in a linnen cloath as much Cassia extracta as will go into two nuts and put it within the said linnen cloath with the Cassia while the water bee hot pressing it so hard betweene your two fingers that the substance of it may goe into the said water then put to it Suger or pennides as much as you will Of this drink which is of a verie amiable sauour you must take from day to day a litle glasse full in the morning lieng in your bed with your breast vpward then laieng some linnen cloath vppon your stomacke sleepe if you can and take of it also after you bee vp and haue done your necessarie the which doing you shall finde your selfe verie well healed in fewe daies But here note that this must be done in the Summer and not in the Winter and hee that hath his Stomacke verie colde may weare before his breast some peece of scarlet or other cloath and sometime annoint his Stomacke with an Oile made for the weaknesse of it the perfect composition whereof wee will put hereafter A singular Ointment which healeth all burning with fire not leauing any â—katre where it hath bene Chap. 86. TAke the white of two Egges two ounces of Tutina Alexandrina two ounces of quicke Lime washed in nine waters an ounce of newe Ware with as much Oile Roset as shall suffise and make thereof an ointment which yee shall finde verie good for this that we haue spoken of To draw an arrow head or other yron out of a wound Chap. 87. TAke the â—â—ice of Valeâ—ian in the which yee shall wet a tent and put it into the wounde laying the said hearbe stamped vppon it then make your binding or band as it appertaineth and by this meanes you shal draw out the yron And after heale the wound according as it shall require For him that hath a bunch on his head or that hath his head swollen with a fall Chap. 88. TAke an ounce of bay salte rawe honey three ounces Cummin three ounces Turpentine two ounces intermingle all this well vpon the fire then lay it abroad vpon a linnen cloath and make thereof plaisters the which you shall lay hotte to his heade and it will altogether aswage the swelling and heale him cleane and neate To know what time in the yeare hearbs and flowers should be gathered in their ful strength Chap. 89. MEdicines are made diuers and sundrie waies some by leaues some by seedes some by roots some by