put into the glasse that the water doth drop into half a pound of Sugar Candie beaten very small one book of leaf gold cut small among the Sugar four grains of Amber greece twelve grains of prepared Pearl you must mingle the strong water with the small and drink four spoonfuls at a time in the morning fasting and an houre before supper you must shake about the glasse when you drinke it A Medicine good for the Liver Take Turpentine slice it thin and lay it on a silver or Purslane plate twice or thrice into the Oven with the bread till it bee dry and so make it into pouder every day take as much as will lye on a sixpence in an Egg. For a Bruise Take six spoonfuls of Honey a great handful of Linseed bruise these in a morter and boyle them in a pint of Milk an hour then strain it very hard and annoint your breast and stomack with it every morning and evening and lay a red hose upon it The Eye-Water for all the Infirmities and Diseases of the Eye Take of the distilled water of the white wild Rose half a pound of the distilled water of Celendine Fennel Eyebright and Rue of each two ounces of Cloves one ounce and a half of white Sugar-candy one drachm of Tutia prepared four ounces pulverise all these Ingredients each by themselves saving that you must bruise the Campihre with your Sugar-candy for so it breakes best then mix all the Pouders together in a paper put them in a strong glasse pour the distilled waters upon them and three pints of the best French white Wine that can be had shake it every day three or four times long together for a moneth and then you may use it remember to keep it very close stopt this is verbatim as it was had from the Lord Kelley A Medicine very good for the Dropsie or the Scurvy and to clear the blond Take four gallons of Ale drawn from the tap into an earthen Stand when the Ale is two dayes old then you must put in four handfuls of Brooklime four handfuls of Watercresses four handfuls of water-Mints with red stalkes half a peck of Scurvy-grasse let all these be clean picked and washed and dried with a cloth and â—hred with a knife and then put into a â—ag then put in the Ale and stop it close so that it have no vent stop it with rie â—aste the best Scurvy-grasse groweth by the water side it must be seven dayes after the things be in before you drink it Take two quarts of water and put in four ounces of Guaiacam two ounces of Sarsaparilla one ounce of Saxifrage put it into a Pipkin and infuse it upon the embers for twelve houres and then strain it and put it into the Ale as soon as it hath done working this being added makes the more Caudle For sore Eyes Take half a pint of red rose-Rosewater put therein four penny of Alloesuckatrinay as much Bole armoniack in quantity let this lie four and twenty houres in steep then wash your eyes with it evenings and mornings with a feather and it will help them A Sirrup to strengthen the Stomack and the Brain and to make a sweet Breath Take rindes while they be new one pound of running water the value of five wine pints then seeth it unto three pints then strain it and with one pound of Sugar seeth it to a Sirupe and when you take it from the fire put to it four graines of Musk. For the burning in the Back Take the juyce of Plantain and womans Milk being of a woman Child put thereto a spoonfull of Rosewater and wet a fine cloth in the same and so lay it to your Back where the heat is A very good Medicine to stay the vomiting Take of spare Mince Wormwood and red Rose leaves dried of each half a handfull of Rye bread grated a good handfull boyle all these in red Rosewater and Vinegar till they be somewhat tender then put it in a linnen cloth and lay it to the stomack as hot as you can indure it heating it two or three times a day with such as it was boyled with For weaknesse in the Back Take Nixe and Clary and the Marrow of an Oxe back chop them very small then take the yolks of two or three Eggs and strain them altogether then fry them use this six or seven times together and after it drink a good draught of Bastard or Muskadine To make a Cap for the pain and coldnesse in the Head Take of Storix and Benjamine of both some twelve pennyworth and bruise it then quilt it in a brown paper and wear it behinde on your head To make Pectorall Roules for a Cold. Take four ounces of Sugar finely beaten and half an ounce of searsed Licorice two graines of Musk and the weight of two pence of the sirupe of Licorice and so beat it up to a perfect paste with a little sirupe of Horehound and a little Gum-dragon being steeped in Rosewater then toul them in small rouls and dry them and so you may keep them all the whole year A proved Medicine for any one that have an Ague in their Breast Take the Patients own water or any others that is very young and set it over the fire put therin a good handfull of Rosemary and let it boyle then take two red clothes and dip them in the water then nip it hard and lay it on the breast as hot as it may be indured and apply it till you see the breast asswaged then keep it very warm For the running of the Reines Take the Pith of an Oxe that goeth down the back a pint of red Wine and strain them together through a cloth then boyle them a little with a good quantity of Cinnamon and a Nutmeg and large Mace a quantity of Ambergreece drink this first and last daily For Sun-burnt Take the juyce of a Lemon and a little Baysalt and wash your hands with it and let them dry of themselves wash them again and you shall find all the spots and staines gone For a Pin and Web and rednesse in the eye Take a pint of white Rosewater half a pint of white Wine as much of Lapis Calaminaris as a Walnut bruised put all these in a glasse and set them in the Sun one week and shake the glasse every day then take it out of the Sun and use it as you shall need A speciall Medicine to preserve the sight Take of brown Fennell Honeysuckles of the hedge of wild Dasies roots picked and washed and dryed of Pearl-wort of Eyebright of red Roses the white clipped away of each of these a handfull dry gathered then steep all these Hearbs in a quart or three pints of the best white Wine in an earthen pot and so let it lye in steep two or three dayes close covered stirring it three times a day and so still it with a gentle fire making two distillings and so keep it for your use
the morning and another at night For a man that hath no taste in meat or drink Take a pottle of clear Water and a good handful of Dandilion and put it in an earthen pot and seeth it till it come to a quart and then take out the Hearbs and put in a good quantity of white sugar till you think it be somewhat pleasant and then put it into a vessel wherein it may coole and then take twenty or thirty Almonds blanch them and beat them in a Morter and when the Water is cold put it to the Almonds and then strain it through a clean Cipris bag without compulsion and if it he thick let it run through again and so keep it in a vessel and drink of it often at all times as you please To preserve a man from the Plague Take Aloe epaticum and Aloe succatrine fine Cinnamon and Myrrh of each of them three drachms Cloves Mace Lignum Aloe Mastick Bole Armoniack of each of them half a drachm let all these things be well stamped in a clean Morter then mingle them together and after keep them in some close vessel and take of it every morning two penny weight in half a glasseful of white Wine with a little water and drink it in the morning at the dawning of the day and so may you by the grace of God goe safely into all infection of the air and Plague For a Tetter or Ring-worm Take Mercury a quarter of an ounce Camphire one penny weight make them into pouder and rub them in a fair porrenger then take and mix them with the water of the Vine four or five spoonfuls stir them well together then put as much more water to that then strain it through a cloth and take Poppey seeds one quarter of an ounce beat that in a stone Morter with a spoonful of the water of the Vine putting a little and a little till you have spent the quantity of a pint then put to half an ounce of the Milk of Coker-nut so mix them well together with your first Receipt and strain them as you make Almond milk through a fair cloth then keep it in a glasse for your use To keep ones body loose whensoever you need Take two ounces of Sirupe of Roses one ounce of Sine one pennyworth of Annise seeds one stick of Licorice one pint of Posturn water seeth them altogether till it seeth to half a pint then strain them forth then boyle the two ounces of Sirupe of Roses and drink it warm For a red Face Take Brimstone that is whole and Cinnamon of either of them by even proportion by weight beat them into small pouder searse it through a fine cloth 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 until they be well mollified and then put them to a little Camphire to the quantity of a Bean and so put the whole confection in a glasse For a young Child to make water Boyle Organy in fair water and lay it warm to the Childs Navel A Medicine for the falling of the Vvula into the Throat Take a red Colewort leaf whereof cut away the middle rind then put the leaf into a paper and let it be burnt in hot embers or ashes then take the leaf out and lay it hot on the top or crown of the bare head and it will draw it up into his place and rid you of your pain A Medicine for the heat of the soles of the feet that cometh by rheume or bloud Take a quantity of Snailes of the garden and boyle them in stale Urine then let the Patient bath and set his feet therein and using that often he shall be cured Gascons own Pouder Take of pouder of Pearl of red Corral of Crabs eyes of Harts horn and white Amber of each one ounce beat them into fine pouder and fearce them then take so much of the black toes of the Crabs clawes as of all the rest of the pouders for that is the cheif worker beat them and fearce them finely as you doe the rest then weigh them severally and take as much of the toes as you doe of all the rest of the five pouders and mingle them well together and make them up into balls with jelly of Hartshorn whereunto put or infuse a small quantity of Saffron to give them colour let them lye till they be dry and fully hard and keep them for your use The Crabs are to be gotten in May or September before they be boyled The dose is ten or twelve grains in Dragon water Carduus water or some other Cordial water The Apothecaries in their composition of it use to put in a drachm of good Oriental Bezar to the other pouders as you may see in the prescription following This is thought to be the true composition invented by Gascon and that the Bezar Musk and Ambergrice were added after by some for curiosity and that the former will work without them as effectually as with them The Apothecaries Gascon Pouder with the use Take of Pearles white Amber Harts-horn eyes of Crabs and white Corral of each half an ounce of black thighs of Crabs calcined two ounces to every ounce of this pouder put a drachm of Oriental Bezar reduce them all into very fine pouder and searce them and with Hartshorn jelly with a little Saffron put therein make it up into a paste and make therewith Lozanges or Trochises for your use You must get your Crabs for this pouder about May or in September before they shall be boyled when you have made them let them dry and grow hard in a dry air neitheir by fire nor Sun Their dose is ten or twelve graines as before prescribed in the former page The Pouder prescribed by the Doctors in their last London Dispensatory 1650. called by the Pouder of Crabs clawes Take of prepared Pearles eyes or stones of Crabs of red Corral of white Amber of Hartshorn of Oriental Bezar stone of each half an ounce of the pouder of the black tops of the clawes of Crabs to the weight of all the former make them all into pouder according to Art and with jelly made with the skins or castings of our Vipers make it up into small Tablets or Trochisces which you must warily dry as before prescribed and reserve for your use The Countesse of Kents Pouder good against all malignant and pestilent Diseases French Pox Small Pox Measels Plague Pestilence malignant or scarlet Fevers good against Melancholy dejection of Spirits twenty or thirty grains thereof being exhibited in a little warm Sack or Hartshorn jelly to a man and half as much or twelve graines to a Child Take of the Magistery of Pearles of Crabs eyes prepared of white Amber prepared Hartshorn Magistery of white Corral of Lapis contra Parvam of each a like quantity to these pouders infused
To break the Plague Sore 104 146 To make the best Paracelsus Salve 149 Plague water for three several times 157 A defensive Plaister 158 Lapis Prunellae 162 To preserve against the Plague 169 R. Restoratives 16 17 For running of the Reins 34 65 79 119 159 For the Reines in the Back 59 For one that hath a Rupture 96 112 For Rheume 125 S. Sir John Digbies Medicine for the Stone in the Kidneyes 26 For a Stitch under the Ribs 10 59 95 For foul Scabs ibid. For the Spleen 27 143 To make a Searcloth ibid. For the Scurvy 30 A Sirupe to strengthen the stomack 31 For Sun-burnt 34 To preserve the Sight 35 117 For Swellings 38 50 51 69 110 For one that hath Surfeited 47 38 106 165 For Sinewes shrunk 61 Doctor Stevens his Water 62 137 A Remedy for a fit of the Stone and when that the water stops 72 85 90 108 109 A Syrupe for pain in the Stomack 73 A Cordiall for the sea 75 Oyle of St. Johns Wort. 77 A salve for an old Sore 77. 82. 86. 90. 97. 114 For the green sicknesse 80. Oyle of Sage good for any grief 83 For a Scald 93. 118. 144. 163. Oyle of Swallows 111. For one that cannot sleep 114. 118. For one that hath a heat in his stomack 115. Burning and pricking in the Soles of the feet 120. To break a Sore 123. An electuary to comfort the Stomack 125. A powder for the Stone 128. 129. For stiffnesse of Sinews 131. For a Strain in the Joynts 128. 152. T To distill Triacle water 12. To cure a Tetter 54. 94. 170. To keep the Teeth clean 82. For the Tooth-ache 84. 167. To heale a prick with a Thorn 93. 103. 112. To quench or slack Thirst. 115. To make Teeth stand fast 168. For one that hath lost his Taste ibid. V To stay Vomiting 32. To stanch bleeding of a Vein 46. For a Vein that is evill smitten ibid. To clense Vlcers 53. For the falling of the Vvula in the throat 172. W A Cordial for Wind in the stomack or any other part of the body 16. 27. 40. 139. A Balme for green Wounds 26. 52 104. 119. A Broth for one that is Weak 38. 40. To stanch the bleeding of Wounds 44. For a Woman travailing with Child 47. For a Wen. 53. Dr. Willoughbies Water 63. To draw an Arrow head or iron out of a Wound 66. A Plaister for a Wound ibid. 68. 79. 126. For Women that have had a mischance 76. For a Woman that hath her flowers too much 88. To cause a Woman to have her sicknesse 90. To kill Worms 91. 145. A Water for one that is sick and weak 107. To take away Warts 116. Against Wind in any part 148. For to cause a young Childe to make Water 171. A CHOICE MANUALL OR RARE AND SELECT SECRETS IN PHYSICK By the Right Honourable the Countess of Kent A very good Medicine for a Consumption and Cough of the Lungs TAke a pound of the best Honey as you can get and dissolve it in a Pipkin then take it off the fire and put in two penniworth of flower of Brimstone and two penniworth of pouder of Elecampana and two penniworth of the flower of Liquorice and two penniworth of red Rose-water and so stir them together till they be all compounded together and put it into a gallie pot and when you use it take a Liquorish stick beaten at one end and take up with it as much almost as half a Walnut at night when you goe to bed and in the mornings fasting or at any time in the night when you are troubled with the Cough and so let it melt down in your mouth by degrees St. John Digbies Medicine for the Stone in the Kidnies Take a pound of the finest Honey and take seven quarts of Conduit water set them on the fire and when it is ready to seeth scum it and still as the froth doth rise scum it and put in twenty whole Cloves and let it seeth softly for the space of half an hour and so bottle it up for your use and drink it morning and evening and at your meat and no other drinke untill you are well A Medicine for the falling Sickness Take a penny weight of the pouder of Gold six pennie weight of Pearl six pennie weight of Amber six pennie weight of Corrall eight grains of Bezar half an ounce of Pionie seeds Also you must put some pouder of dead mans scull that hath been an Anatomie for a Woman and the pouder of a woman for a man compound all these together and take as much of the pouder of all these as will lye upon a two pence for nine mornings together in Endive water and drink a good draught of Endive water after it For Cordials and Restoratives use these things following In any faintness take three drops of oyle of Cinnamon mixed with a spoonfull of Sirrup of Gillifloures and as much Cinnamon water drinke this for a Cordiall Against Melancholie Take one spoonfull of Gillifloures the weight of seven Barlie corns of Beverstone bruise it as fine as flour and so put it into two spoonfuls of Sirrup of Gilliflours and take it four hours after supper or else four hours after dinner this will cheer the heart If you be sick after meat use this Take of the best green Ginger is preserved in Sirrup shred it in small peeces put it into a gallie pot and put Cinnamon water to it then after dinner or supper eat the quantity of two Nutmegs upon a knifes point Aqua mirabilis Take three pints of White wine one pint of Aqua vitae one pint of juice of Salandine one drachm of Cardamer a drachm of Mellilot flours a drachm of Cubebs a drachm of Galingal Nutmegs Mace Ginger and Cloves of each a drachm mingle all these together over night the next morning set them a stilling in a glass Limbeck The Vertues This Water dissolveth swelling of the Lungs and being perished doth help and comfort them it suffereth not the bloud to putrifie he shall not need to be let bloud that useth this water it suffereth not the heart burning nor Melancholy or Flegm to have dominion it expelleth urine and profiteth the stomack it preserveth a good colour the visage memorie and youth it destroyeth the Palsie Take some three spoonfuls of it once or twice a week or oftner morning and evening first and last Another way to make Aqua Mirabilis Take Galingall Cloves Quibs Ginger Mellilip Cardamonie Mace Nutmegs of each a drachm and of the juyce of Salledine half a pint adding the juyce Mints and Balm of each half a pint more and mingle all the said Spices being beaten into pouder with the juyce and with a pint of good Aqua vitae and three pints of good White wine and put all these together into a pot and let it stand all night being close stopt and in the morning still it with a soft sire as can be the
glasse half full with the tops of Poppy floures which groweth in the Corn set this in the Sun a fortnight and so keep it all the year and annoint the Temples of your head with it For a Cough Take Sallade oyle Aqua vitae and Sack of each an equall quantity heat them altogether and before the fire rub the soles of your feet with it To make a Jelly of Harts-horn Take a quart of running water and three ounces of Harts-horn scraped very fine then put it into a stone Jug and set the Jug in a Kettle of water over the fire and let it boyle two or three houres untill it jelly then put into it three or four spoonfuls of Rose-water or white Wine then strain it you may put into it Musk or Ambergreece and season it as you please To make a Glister Take half a quart of new Milk or three quarters set it on the fire and make it scalding hot then take it off and put into it a yoalk of a new laid Egg beaten two ounces of brown Sugar Candie or Black Sugar give it the party bloud-warm To make a Glister Take the bone of a neck of Mutton or Veal clean washed set it on the fire to boyl in three pints of fair water and when it is clean scummed then put in the roots of Fennel and Parsely clean washed and scraped of either of them the Roots bruised a handfull of Cammomile and Mallows a handfull let all these boil together till half be wasted then strein it take three quarters of a pint of this broth brown Sugar Candie two ounces of Oyle of Flaxseed two ounces mingle all these together and take it for a Glister bloud-warm when it is in your body keep it half an hour or three quarters of an hour or an hour if you can A Comfortable Cordial to cheer the Heart Take one ounce of conserve of Gillifloures four grains of the best Musk bruised as fine as flower then put it into alitle tin pot and keep it till you have need to make this Cordiall following Viz. Take the quantitie of one Nutmeg out of your tin pot put to it one spoonfull of Cinnamon water and one spoonful of the Sirrup of Gilliflours Amber-greece mix all these together and drink them in the morning fasting three or four houres this is most comfortable A Cordial for Winde in the Stomack or any Part. Take six or eight spoonfuls of Penny-royall water put into it four drops of oyle of Cinnamon so drinke it any time of the day so you fast two houres after Restoratives Take a well flesht Capon from the barn-door and pluck out his Intrals then wash it within with a little white-wine then flea of all the skin and take out his bones and take the flesh onely cut it in little peeces and put it into a little stone bottle and put to it an ounce of white Sugar-candie six Dates slit with the stones and piths taken out one large Mace then stop the bottle up fast and set it in a Chafer of water and let it boil three houres then take it out and pour the juice from the meat and put to it one spoonful of red Rose water and take the better part for your breakfast four hours before dinner and the other part at three a clock in the afternoon being bloud-warm Another Restorative Take half a pint of Claret wine and half a pint of ale and make a caudle with a new laid egg put in half a Nutmeg cut into two peeces then take it off the fire and put in seven grains of Ambergreece drinke this for two breakfasts for it will increase bloud and strength Another Restorative Take two new laid Eggs and take the whites clean from them and put the yolks both in one shell then put in two spoonfulls of Claret wine seven grains of Amber-greece small bruised and a little Sugar Candie stir all these together and make them bloud-warm and sup them up for a breakfast three or four hours before dinner Another Restorative Take a young leg of Mutton cut off the skin and the fat take the flesh being cut into small peeces and put it into a stone bottle then put to it two ounces of raisins of the Sun stoned large Mace an ounce and half of Sugar Candie and stop the bottle very close and let it boil in a Chafer three hours and so put the juice from the meat and keep it in a clean glasse it will serve for three breakfasts or if he will he may take some at three a clock in the afternoon being made warm A restoring Broath Take two ounces of Chene roots first slit very thin then put it in a new Pipkin with five pints of running water being close covered and so set it upon embers all night long where it may be very hot but not seeth then put to that water a great cock Chicken and when it is clean scummed put into it two spoonfuls of French Barly six Dates slit with the pithes and stones taken out two ounces of Raisins of the Sun stoned large Mace let all these boyle together till half be consumed then take out the Cock and beat the flesh of it in a clean Morter and a little of the broth then strain it altogether throughout a hair Collender then put in two spoonfuls of red Rose-water and sweeten it with white Sugar-candy drink of this broth being made warm half a pint in the morning early fasting and sleep after it if you can drink a good draught at three of the clock in the afternoon this broth is very good for a Consumption and the longer they taste it it is the better A Strengthening Meat Take Potato roots roste them or bake them then pill them and slice them into a dish put to it lumps of raw marrow and a few Currans a little whole Mace and sweeten it with Sugar to your taste and so eat it in stead of buttered Parsnips Broath for a Consumption Take three Marrow bones break them in pieces and boil them in a gallon of water till half be consumed then strain the liquor through a Collender and let it stand 〈◊〉 it be cold then take off all the fat clean and put the broth into a Pipkin and put to it a good Cock chicken and a knuckle of Veal then put into it the bottome of a white loaf a whole Mace two ounces of Raisins of the Sun stoned six Dates slit let all these boil together till half be consumed then strain it instead of Almonds take a few Pistaties kernels and beat them and strain them with your broths as you doe Allum milk and so sweeten it with white Sugar and drink half a pint early in the morning and at three a clock in the afternoon and so continue a good while together or else it will doe you no good Another Cordiall Take a preserved Nutmeg cut it in four quarters eat a quarter at a breakfast and another in the
afternoon this is good for the head and stomack A Cordial for a Breakfast fasting Eat a good peice of a Pomecitron preserved as big as your two fingers in length and breadth and so at three of the clock in the afternoon A Restoring Breakfast Take the brawn of a Capon or Pullet twelve Jordan Almonds blanched beat them together and strain out the juyce with a draught of strong broath and take it for a breakfast or to bedward A Medicine for any gripings of the Belly Take a pint of Claret wine put to it a spoonful of Parseley seed and a spoonful of sweet Fennel seed half a dosen Cloves a branch of Rosemary a wild Mallow root clean washt and scrapt and with the pith taken out with a good peece of Sugar set this on the fire and burn the Claret very well with all these things in it then drinke a good draught of it in the morning fasting and at three a clock in the afternoon To keep the Body Lapintine Take half a pint of running water put it in a new Pipkin with a cover then put into the water two ounces of Manna and when it is dissolved strain it and put to it four ounces of Damask Prunes eight Cloves a branch of Rosemary let all these stew together while they be very tender then eat a dosen of them with a little of the liquor an hour before dinner or supper then take a draught of broth and dine To make the China Broth for a Consumption Take China root thin sliced two ouncs steep it twenty four houres in eight pints of fair water letting it stand warm all the time being close covered in an earthen Pipkin or Iron pot then put to it a good Cockrell or two Chickens clean dressed and scum it well then put in five leaved grasse two handfuls Maiden-hair Harts tongue of either half a handful twenty Dates sliced two or three Mace and the bottome of a Manchet let all these stew together untill not above one quart remains then strain it and take all the flesh and sweet bones beat them in a stone Morter and strain out all the juyce with the broth then sweeten it with two ounces of white Sugar Candie in pouder and take thereof half a pint at once early in the morning warm and sleep after it if you can and two houres before supper at your pleasure when you steep the root slice two drachms of white Sanders and as much red Sanders and let them boyl in the broth A gentle Purge Take an ounce of Damask Roses eat it all at one time fast three quarters of an hour after then take a draught of Broth and dine Another Purge Take the weight of four or five pence of Rubarb cut it in little pieces and take a spoonfull or two of good Currants washt very clean so mingle them together and so eat them fast an hour after and begin that meal with broth you may take it an hour before if you will Broth for a Consumption Take a course Pullet and sow up the belly and an ounce of the conserves of red Roses of the conservs of Borage and Bugloss flours of each of them half an ounce Pine apple kernels and Pistaties of each half an ounce bruised in a morter two drachms of Amber pouder all mixed together and put in the belly then boyle it in three quarts of water with Egrimonie Endive and Succorie of each one handful Sparrowgrass roots Fennel roots Caper roots and one handfull of Raisins of the Sun stoned when it is almost boiled take out the Pullet and beat it in a stone Morter then put it into the liquor again and give it three or four walmes more then strain it and put to it a little red Rosewater and half a pint of white wine and so drinke it in a morning and sleep after it To prevent Miscarrying Take Venice Turpentine spread it on black brown paper the breadth and length of a hand lay it to the small of her back then give her to drinke a Caudle made of Muscadine and put into it the husks of twentie three sweet Almonds dryed and finely poudred For Boils or Kibes or to draw a Sore Take strong Ale and boil it from a pint to four spoonfuls and so keep it it will be an ointment To make Cammomile Oyle Shred a pound of Cammomile and knead it into a pound of sweet Butter melt it and strain it A Receipt for the Plurisie Take three round Balls of Horse-dung boil them in a pint of white Wine till half be consumed then strain it out and sweeten it with a little Sugar and let the Patient goe to bed and drink this then lay him warm For an Ague Take a pint of Milk and set it on the fire and when it boils put in a pint of Ale then take off the curd and put in nine heads of Carduus let it boil till half bee wasted then to every quarter of a pint put a good spoonful of wheat-flower and a quarter of a spoonful of grosse Pepper and an hour before the fit let the Patient drinke a quarter of a pint and be sure to lye in a sweat before the fit An excellent Balm for a green Wound Take two good handfuls of English Tobacco shred it small and put it into a pint of Sallet oyle and seeth it on a soft fire to simper till the oyle change green then strain it and in the cooling put in two ounces of Venice Turpentine For an Ach. Take of the best gall white Wine Vinegar and Aqua vitae of each a like quantity and boil it gently on the fire till it grow clammie then put it in a glasse or pot and when you use any of it warm it against the fire rub some of it with your hand on the akeing place and lay a linnen cloth on it doe this mornings and evenings To make a Searcloth Virosius Wax Spermaceti Venice Turpentine oyle of White Poppie oyle of Ben oyle of sweet Almonds For Wind in the Stomack and for the Spleen Take a handfull of Broom and boil it in a pint of Beer or Ale till it be half consumed and drinke it for the wind and the stomack and for the Spleen A most excellent Water for a Consumption and Cough of the Lungs Take a running Cock pull him alive then kill him when he is almost cold cut him abroad by the back and take out the Intrals and wipe him clean then cut him in quarters and break the bones put him into such a Still as you still Rosewater in and with a pottle of Sack a pound of Currants a pound of Raisins of the Sun stoned a quarter of a pound of Dates the stones taken out and the Dates cut small two handfulls of wilde Thyme two handfuls of Orgares two handfuls of Pimperball and two handfuls of Rosemary two handfuls of Bugloss and Borage flours a pottle of new Milk of a red Cow still this with a soft fire
A proved Medicine for the yellow Jaundies Take a pint of Muscadine a pretty quantity of the inner bark of a Barberry tree three spoonfuls of the greenest goose dung you can get and take away all the white spots of it lay them in steep all night on the morrow strain it and put to it one grated Nutmeg one penniworth of Saffron dried and very fine beaten and give it to drink in the morning To make Pectorall Roules Take one pound of fine Sugar of Licorice and Annise seeds two spoonfulls of Elicampane one spoonful of Amber and Corrall of each a quarter of a spoonfull all this must be very finely beaten and fearsed and then the quantity that is set down must be taken mix all these pouders together well then take the white of one egg and beat it with a pretty quantitie of Musk then take a Brasen morter very well scoured and a spoonful on two of the Pouders and drop some of the Egg to it so beat them to a paste then make them in little roules and lay them on a Plate to dry A Plaister for a sore Breast Take crums of Whitebread the tops of Mint chopped small and boil them in strong Ale and make it like a Poultess and when it is almost boyled put in the pouder of Ginger and oyle of Thyme so spread it upon a cloth it will both draw and heal A Medicine for the dead Palsie and for them that have lost their speech Take Borage leaves Marigold leaves or flours of each a good handfull boil it in a good Ale Posset the Patient must drinke a good draught of it in the morning and sweat if it be in the arms or legs they must be chaffed for an hour or two when they be grieved and at meals they must drink of no other drink till their speech come to them again in Winter if the Hearbs be not to be had the Seeds will serve An approved Medicine for an Ach or Swelling Take the flours of Cammomile and Rose leaves of each of them a like quantitie and seeth them in white Wine and make a plaister thereof and let it be laid as hot as may be suffered to the place grieved and this will ease the pain and asswage the swelling An approved Medicine for a stinking Breath Take a good quantity of Rosemary leaves and flours and boil them in white Wine and with a little Cinnamon and Benjamin beaten in pouder and put therein and let the Patient use to wash his mouth very often therewith and this will presently help him A good Broth for one that is weak Take a part of the neck of Lambe and a pretty running fowl and set them on the fire in fair Spring water and when it boyleth scum it well so done put in two large Mace and a few Raisins of the Sun stoned and a little Fennel root and a Parsley root and let them boil if the party be grieved with heat or cold in the stomack if heat put in a handfull of Barlie boyled before in two waters and some Violet leaves Sorrel Succorie and a little Egrimonie if cold put in Roseâ—â—â—y Thyme a Lillie Marigold leaves Boâ—â—ge and Bugloss and boyle this from lour pints to lesse then one A Receipt for Purging D. T. Take the leaves of new Sene six ounces of chosen Rubarb one ounce and half leaves of Sage red Dock roots of each an ounce of Barberies half an ounce Cinnamon and Nutmegs of each an ounce Annise-seeds and Fennel seeds of each six drachms of Tamarisk half an ounce Cloves and Mace of each half a drachm beat them into a grosse pouder and hang them in a linnen Bag in six gallons of new Ale so drinke of it fasting in the morning and at night To comfort the stomack and help Windiness and Rheum Take of Ginger one penniworth Cloves four penniworth Mace seven penniworth Nutmegs four penniworth Cinnamon four penniworth and Galingale two penniworth of each one ounce of Cubebs Corall and Amber of each two drachms of Fennel seed Dill seed and Carraway seed of each one ounce of Liquorice and Annise seeds of each an ounce all beaten into fine pouder one pound and a halfe of fine beaten Sugar which must be set on a soft fire and being dissolved the pouders being well mixed therewith till it bee stiffe then put thereunto half a pint of red rose-Rosewater and mix them well together and put it into a gallie pot and take thereof first in the morning and last in the evening as much as a good Hasell Nut with a spoonfull or two of red Wine To make a Callice for a weak Person Take a good Chicken and a peece of the neck end of Lamb or Veal not so much as the Chicken and set them on the fire and when they boyl and are well scummed cast in a large Mace and the piece of the bottome of a Manchet and half a handful of French Barlie boyled in three waters before and put it to the Broth and take such hearbs as the partie requireth and put them in when the broth hath boyled half an hour so boyl it from three and a half to one then cast it through a strainer and scum off all the fat so let it cool then take twenty good Jordan Almonds or more if they be small and grind them in a Morter with some of the broth or if you thinke your Broth too strong grinde them with some fair water and strain them with the broth then set it upon a few coals and season it with some Sugar not so much and when it is almost boyled take out the thickest and beat it all to pieces in the morter and put it in again and it will doe well so there be not too much of the other flesh For the Gout Take six drachms of Cariacostine fasting in a morning and fast two houres after it you may roll it up in a Wafer and take it as Pills or in Sack as you conceive is most agreeable for the stomack this proportion is sufficient for a woman and eight drachms for a man and take it every second day untill you find remedie for it it is a gentle purge that works onely upon winds and water The Poultesse for the Gout Take a pennie loaf of Whitebread and slice it and put it in fair water two Eggs beaten together a handfull of Red-rose leaves two penniworth of Saffron dryed to pouder then take the bread out of the water and boil it in a quantity of good Milk with the rest of the Ingredients and apply it to the place grieved as warm as you can well indure For them that cannot hear Put into their eares good dried Suet. A Soveraign Water good for many Cures and the health of Bodies Take a gallon of good Gascoign wine White or Claret then take Ginger Galingall Cardomon Cinnamon Nutmegs Grains Cloves Annise seeds Fennel seeds Carraway seeds of each of them three drachms then take Sage Mints red Rose
of Verdigrease very finely beaten to pouder and when you put in your Turpentine and Verdigrease stir it well or else it will run over and so stir untill it leave boyling Then put it in an earthen pot stopping the pot very close with a cloth and a board on the top and set it in a dunghil of horse-muck twenty one dayes then take it up and put it into a kettle and let it boil a little taking heed that it boil not over then strain all through a course cloth into an earthen or gally pot and when all is strained put to it half a pound of Oyle of Spike and cover the pot close untill you use it and when you use it make it warm in Winter and use it cold in Summer An approved Medicine for any ach in the joynt whatsoever Take half a pound of Rosin half a pound of Frankincense of Olibanum and Mastick of each one ounce Wax Deer Suet Turpentine of each two ounces Camphire 2 drachms beat the Olibanum Mastick Rosin and Frankincense and Camphire in pouder then put it in a brass pan with a pottle of white Wine and put in the Wax and Deer Suet into it and when it doth boil put in your Turpentine and let it boil a quarter of an hour then take it from the fire and let it stand and cool untill the next day then work it with your hand to work out the Wine annointing your hands first with Oyle then make it up in rouls then as need shall serve take thereof and spread it with a warm knife upon a fleshie side of a Sheeps skin and apply it warm to the grieved place and take it not off untill it fall off of it self pricking the Plaister full of holes A Searcloth to be used against Carbuncles red Sores Biles Swellings or any hot Causes Take a wine pint of pure Sallet oyle and put it into an earthen pot that is very large and set it upon a very soft fire of Charcoal and when it beginneth to boyl stir it with a Hasel stick of one yeares shooting then put into it two ounces of Venus Sope that is pure white half a pound of red Lead one quarter of a pound of white Lead letting it boil very softly stirring it continually with this Hazle stick for the space of two or three houres you shall know when it is boyled by this drop one drop thereof upon a board and it will be stiffe when it is enough then take it from the fire and put into it half an ounce of oyle of Bayes then let it boil again a little then let your cloathes be readie cut of a reasonable size to dip them in it then you must have two sticks which must be hollow in the middle to strip the cloathes through then lay them abroad untill they be cold upon a board then roul them up and keep them and when you use them lay them upon the place grieved and let them lie twelve hours then take it off and wipe it and lay the other side and let that lye as long Plague Water to be taken three times for the first helpeth not Take a gallon of white Wine Ale or Beer and to that quantity take a quarter of a pound of each of these Hearbs following Rosewater a quarter of a pint Rue Sage Vervain Egrimonie Betonie Sallendine Carduus Angelica Pimpernel Scabios Valerian Wormwood Dragons Mugwort all these hearbs must you shred in grosse together and steep it in the aforesaid liquor the night before you distill it in a Rosewater still and then keep the first water by it self being the weaker and therefore fitter for Children it helpeth all Fevers Agues and Plagues being thus taken seven spoonfuls or thereabout of the strongest bloud warm and give it to the partie to drinke in an ague or fever an hour before the fit come and so to sweat either by exercise or in your bed but your stomack must be emptie and if it be taken for the Plague then put into it a little Diascordium or Methridate A defensive Plaister Take the white of an Egg and Bole-Armoniack spread it on leather A Sirrup for a Cold. Take Coltsfoot Water Hysop water and Honey put Liquorice Annise seeds and Elecampane put thereto the juyce of Fennel and boil them well To stay the bleeding of a Wound Take a Charcoal red hot out of the fire and beat it to pouder A Poultesse Take Milk Oatmeal and red Rose-leaves and a little Deers Suet. For the running of the Reines Take cups of Acornes and grate them and grate some Nutmeg put this in Beer and drink For a Poultesse Take Linseed and beat it to pouder boyle it in Milk with Mallowes and Sheeps Suet. For a Blast Take a good quantity of Vervin and boyle it in Milk and wash the Blast therewith very well then bind the Hearbs very close to it some few houres after wash it again the Milk being warmed and so bind it up again the oftner it is done the better and in a day or two it will be well if it be taken before it fester For a Blast Take a good quantity of Vericon being green with as much Dill chop them together and boyle them in Bores grease as much as will cover them and for want thereof so much May Butter and when they be boyled together let them stand two or three dayes and then boyle it a little and so strain it through a cloth A Balsamum Take in the latter end of September good store of Honeysuckle berries and put them in a body of a glasse Still stopped and set it in hot horse-dung eight dayes distil it in Balm then when you have drawn the water forth pour the water into the stuffe again stop it close and put it in the dung four and twenty houres then set it in ashes and distil both water and oyle with a great fire as much as will come forth and at last separate the water from the oyle in Balm To make an excellent Oyle of Hypericon Take floures leaves and seeds of Hypericon as much as you list beat them together and infuse them in white Wine that they may be covered therewith and set them in the Sun for ten dayes then put thereto so much Oyle Olive as all the rest doth weigh and let it stand ten dayes more in the Sun but look that you weigh the Oyle to know how much it is then put thereto for every pound of Oyle two ounces of Turpentine and one drachm of Saffron and of Nutmegs and Cloves of each half an ounce of Mirrh and Rosin of each an ounce and of the root of Briony two ounces put them all in a vessel of glasse and mix them well together and set them in a vessel of hot water and then set thereto a head of glasse and Receiver well shut and boyle it so long until no more will distil from it which will be about four and twenty houres then take it out and strain
must wash it with a feather and then strew Sugar very finely beaten on the top before you put it into the Oven To preserve Apricocks Take your Apricocks and put them into a skillet of fair water and put them over the fire untill they be something tender then take them up out of the water and take a bodkin and thrust out the stone at the top and then peel off their skins and when you have so done put them into a silver dish or bason and lay Sugar very finely beaten over and under them then put a spoonful or two of water unto them and set them over a very soft fire until they be ready then take them up and lay them into another dish a cooling and if you see good boyle the sirupe a little more when they are cold and the sirupe almost cold put them up in a gally-pot or glasse altogether To preserve Damsons Take a pound or something more of pure Sugar finely beaten and then take a pound of Damsons and cut one scotch in the side of each of them then put a row of Sugar in a silver dish or bason and then lay in a row of Plums and then cover it with Sugar and so lay it in till they be all in and then take two spoonfuls of clean water and make a hole in the middle of them and set it over a very soft fire and look to it carefully for fear the Sugar should burn and when the Sugar is all dissolved shake them together and stirre them gently and then set them down and cover them till they be cold and when they are cold set them upon the coales again and then let them boyle gently till they be ready and when they are ready take them down and take them every one by its stem and cover them with the skins as well as you can and then put them all one by one in a dish and if the sirupe be not boyled enough set it over and let it boyle a little longer and when the Plums be cold put them in a gally-pot or glasse and pour the sirupe to them while it is a little warm you must not forget to take away the skin of the Plums as it riseth To make Papp of Barly Take Barly and boyle it in fair water softly untill it begin to break then put that liquour out then put as much hot water to it as you put forth and so let it boyle till it be very soft then put it into a Cullender and strain it then take a handfull of Almonds and grind them very well with your Barly and some of the liquour so season it with Sugar and a little Rosewater a little whole Mace and Cinnamon and boyle them well together To candy Lemons and Oranges Take the peels of your Oranges and Lemons the white cut away then lay them in water five or six dayes shifting them twice every day then seeth them till they be very tender then take them out of the water and let them lye till they be cold then cut them in small pieces square the bignesse of a penny or lesse then take to every three two ounces of Sugar put to it a quantity of fair Water and a lesse quantity of Rosewater and make a sirupe thereof then skum it very clean and put in your peels and let them boyle for the space of an hour or longer if you find your liquour wanting you may put in more water at your pleasure then boyle them a little space after with a little sharp fire stirring it alwayes for burning then take it off the fire three or four times stirring them all the while and set them on again untill they be candied To make Cakes of Almonds Take one pound and a half of fine Flower of Sugar twelve ounces beaten very fine mingle them well together then take half a pound of Almonds blanch them and grind them fine in a Morter then strain them with as much Sack as will mingle the Flower Sugar and Almonds together make a paste bake them in an oven not too hot To make white Lemon Cakes Take half a dozen of yellow Lemons the best you can get then cut and pare them leave none of the yellow behind then take away the sowre meat of it and reserve all the white and lay it in water two dayes then seeth it in fair water till it be soft then take it out and set it by till the water be gone from it then weigh it and take twice the weight in Sugar mince the white stuffe very fine then take an earthen pipkin and put therein some fair Water and some Rosewater if you have a pound of Sugar you must have half a pint of water of both sorts alike let your water and Sugar boyle together then skum it and put in the stuffe and so let them boyle together alwayes stirring it till it be thick it will shew very thin and when it is cold it will be thick enough To make Oyle of Violets Set the Violets in Sallade oyle and strain them then put in other fresh Violets and let them lye twenty dayes then strain them again and put in other fresh Violets and let them stand all the year To preserve Pomecitron Take Pomecitron and grate off the upper skin then slightly cut them in pieces as you think good lay them in water four and twenty houres then set over a posnet with fair water and when it boyles put them in and so shift till you find the water be not bitter then take them up and weigh them and to every pound of Pomecitron put a pound and quarter of Sugar then take of your last water a pint and quarter set your water and Sugar over the fire then take two whites of Eggs and beat them with a little fair water and when your sirupe begins to boyle cast in the same that riseth from the Eggs and so let it boyle then let it run through a clean fine cloth then put it in a clean Posnet and when your sirupe begins to boyle put in your Pomecitron and let it boyle softly three or four houres until you find your sirupe thick enough be sure you keep them alwayes under sirupe and never turn them take them up and put them into your glasse and when they be cold cover them To candy Ringus Roote Take your Ringus Roots and boyle them reasonable tender then peel them and pith them then lay them together then take so much Sugar as they weigh and put it into a posnet with as much Rosewater as will melt it then put in your Roots and so let it boyle very softly until the Sugar be consumed into the Roots then take them and turn them and shake them till the Sugar be dryed up and then lay them a drying upon a lattice of wyer until they be cold in like sort you may candy any other Roots which you please To candy all kind of Fruitrages as Oranges Lemons Citrons Lettice
use these things they must keep their bed For Running of the Reins Take Venice Turpentine rolled in Sugar and Rosewater swallow it in prettie rouls and put a peece of Scarlet warm to your back For Codds that be swollen Stamp Rue and lay thereto To draw an Arrow head or other Iron out of a Wound Take the juyce of Valerian in the which you shall wet a Tent and put it into the wound and lay the same Hearb stamped upon it then your band or binding as appertaineth and by this meanes you shall draw out the Iron and after heal the wound as it requireth A Plaister for a green Wound Take Flower and Milk and seeth them together till it be thick then take the white of an Egg and beat them together and lay it to the Wound and that will keep it from rankling For a Laske Take an Egg and Aqua vitae and boil it with the Egg till it be dry theâ— take Cinnamon and Sugar and eat it with the Egg. For him that hath a bunch or knot in his head or that hath his head swollen with a fall Take one ounce of Bay Salt raw Honey three ounces Turpentine two ounces intermingle all this well upon the fire then lay it abroad upon a linnen cloth and thereof make a plaister the which you shall lay hot to his head and it will altogether asswage the swelling and heal it perfectly Against the biting â—f any venomous Beast As soon as the person feeleth himself bit with any venomous beast or at least as soon as is possible let him take green leaves of a Fig-tree and presse the milk of them three or four times into the Wound and for this also serveth Mustard-seed mingled with Vinegar A perfect Remedy for him that is sore wounded with any Sword or Staffe Take Taxus barbatus and stamp it and take the juyce of it and if the Wound bleed wipe it and make it clean washing it with white Wine or water then lay the said juyce upon the Wound and the hearb whereof you take the juyce upon it then make your band and let it abide on a whole day and you shall see a wonderful effect A Bag to smell unto for Melancholly or to cause one to sleep Take dry Rose leaves keep them close in a glasse which will keep them sweet then take powder of Mints powder of Cloves in a grosse powder and put the same to the Rose leaves then put all these together in a bag and take that to bed with you and it will cause you to sleep and it is good to smell unto at other times For spitting of Bloud Take the juyce of Bettony tempered with Goates Milk and drink thereof three or four mornings together An Ointment for all Sores Cuts Swellings and Heat Take a good quantity of Smallage and Mallowes and put thereto two pound of Bores grease one pound of Butter and oyle of Neats foot a quantity stamp them well together then fry them and strain them into an earthen pot and keep it for your use A Salve for a new Hurt Take the whitest Virgins Wax you can get and melt it in a pan then put in a quantity of Butter and Honey and seeth them together then strain them into a dish of fair water and work it in your hands and make it in a round ball and so keep it and when you will use it work some of it between your hands and strike it upon a cloth and lay it upon the Sore and it will draw it and heal it Against the biting of a mad Dog and the rage or madnesse that followeth a man after he is bitten Take the Blossomes or Floures of wild Thistles dryed in the shade and beaten to powder give him to drink of that powder in white Wine half a Walnut shell full and in thrice taking it he shall be healed Against the greif in the Lungs and spitting of Bloud Take the Hearb called of the Apothecary Vngula Caballina in English Coltsfoot incorporate it well with the Lard of a Hog chopped and a new laid Egg boyle it together in a pan and give it the Patient to eat doing this nine mornings you shall see a marvellous thing this is also good to make a man fat Against spitting of Bloud by reason of some vein broken in the Breast Take Mise-dung beaten into powder as much as will lye upon a groat and put it in half a glasse-ful of the juyce of Plantam with a little Sugar and so give the Patient to drink thereof in the morning before breakfast and at night before he goe to bed continuing the same it will make him whole and sound For to cleanse the Head Take Pellitory of Spain and chew the roots three dayes a good quantity and it will purge the head and doe away the ach and Fasten the teeth in the gummes A good Remedy against the Plurisie Open a white Loaf in the middle new baked and spread it well with Triacle on both the halfes on the crown side and heat it at the fire then lay one of the halfes on the place of the disease and the other half on the other side of the body directly against it and so bind them that they loose not noâ— stirre leaving them so a day and a night or untill the Imposthume break which I have sometimes seen in two houres or lesse than take away the bread and immediately the Patient will begin to spit and void the putrefaction of the Imposthume and after he hath slept a little yee shall give him meat and with the help of God he shall shortly heal For a Pin or Web in the Eye Take two or three Lice out of ones head and put them alive into the eye that is greived and so close it up and most assuredly the Lice will suck out the Web in the eye and will cure it and come forth without any hurt A Remedy to be used in a Fit of the Stone when the water stops Take the fresh shels of Snails the newest will look of a reddish colour and are best take out the Snails and dry the shels with a moderate heat in an oven after the bread is drawn likewise take Bees and dry them so and beat them severally into powder then take twice so much of the Bees powder as the Snails and mix them well together keep it close covered in a glasse and when you use it take as much of this powder as will lye upon a sixpence and put it into a quarter of a pint of the stilled water of Bean â— ures and drink it fasting or upon an empty stomack and eat nor drink nothing for two or three houres after This is good to cause the party to make urine and bring away the gravell or stone that causeth the stopping and hath done very much good A Syrupe for the pain in the stomack Take two good handfuls of young Rue boyle it in a quart of good white Wine Vinegar till it
being musty set it near the fire eat of this Pouder at any time as much as you may take up with a groat and it is special good for the rheume for cold or for sore eyes Mr. Bendlow A Salve for any Wound Take Rosin Perrosin Wax of each eight ounces of Sheeps Suet and Frankincense of each four ounces one ounce of Mastick made in pouder boyle all these in a pint of white Wine half an hour then take it from the fire and put thereto half an ounce of Camphire in pouder when it is almost cold put thereto four ounces of Turpentine and make it up in roules but before it be rouled you must wash it up in running Water A. T. To deliver a Child in danger Take a Date stone beat it into pouder let the Woman drink it with Wine then take Polipody and emplaister it to her feet and the Child will come whether it be quick or dead then take Centory green or dry give it the Woman to drink in Wine give her also the Milk of another Woman A most singular Sirupe for the Lungs and to prevent the Consumption Take Egrimony Scabias Borrage Buglosse of each twenty leaves Folefoot Lungwort Maidenhair of each half a handful Suckory and Endive of each six leaves of Carduus benedictus Horehound Nip of each four crops unset Hop half a handful Fennel roots Parsly roots Smalladge roots of each three roots sliced and the piths taken out Elicampane four roots sliced Iris roots half an ounce sliced Quinceseeds one ounce Licorice three good sticks scraped and sliced small twenty Figs sliced Raisins of the Sun one good handful sliced and the stones taken out boyle all these in a gallon of running Water till half be consumed then take it from the fire and let it settle then strain it and boyle it again with as much white Sugar as will make it thick as sirupe that it may last all the year A Pouder for the Stone Take Hawes and Hips of each a good handful Ashen keyes half a handful three or four Acorns the shels of three new laid Eggs Grounwel seeds Parsly seeds of each half an ounce Perstone a good handful Camock roots half a handful make all these in fine pouder then put thereto two ounces of Sugar-candy beaten something small take a sixpenny weight of this pouder at a time in the morning fasting and drink not after it one hour For the Collick and Stone Take one handful of Philipendula of Rosemary of Saxafrage of Ivy growing in the wall of Harts-tongue of Thyme of Parsly of Scabias of each four handfuls of Marigolds one handful of Majoram three handfuls of brown Fennel of Longdebeefe of Spernits of Borage of each two handfuls of Maidenhair three handfuls still all these in May keep it in a glasse till you have need of it then take of it five spoonfuls and three of white Wine and of clean pouder of Ginger half a spoonful put these together and warm it luke-warm and let the Patient drink it in the morning two houres before he rise out of his bed let him lay more clothes upon him for it will provoke him to sweat after the sweat is gone let him rise and walk whither he will A good Water to drinke with Wine or without to cool Choler Take Borage roots and Succory roots of each two wash and scrape them fair and clean and take out their cores then take an earthen pot of two gallons fill it with fair spring water set it on a fire of charcoal put the roots in it and eight pennyworth of Cinnamon when it beginneth to seeth put into it four ounces of fine Sugar and let it seeth half an hour then take it off let it cool and drink hereof at your pleasure To make Aqua Composita for the Collick and Stone Take of strong Ale one moneth old as many gallons as your pot will hold and for every gallon take two ounces of Licorice and as much of Annise seeds and of these hearbs following two handfuls of each to every gallon of Birch leaves Burnet Pasphere Pellitory of the wall Water-cresses Saxifrage Crumwel Philiponula Pennyroyal Fennel half a root of Elicampane of Hawes of Hips of Berries and Brambles and Berberries of each half a pint distil them as you doe other Aqua vitae A Medicine for the Collick passion Take the smooth leaves of Holly dry them and make them into pouder of Gromwel seed and of Box seed of each a little quantity let the patient drink hereof To take away the fervent shaking and burning of an Ague Take of the rind of the Wilding tree with the leaves in summer of each half a handful as much Bettony three crops of Rosemary seeth them in a quart of posset Ale to a pint and let the sick drink of this as hot as he can and so within three times it will ease him For the hardnesse and stiffenesse of Sinewes Take twelve fledgd Swallowes out of the nest kill them beat them feathers and all in a Morter with I hyme Rosemary and Hop then seeth them with May Butter a good while then strain them through a Strainer as hard as you can and it will be an Ointment take the strings that grow out of the Strawberries and beat them amongst the rest To stay the Flux Take white Starch made of Wheat two or three spoonfuls and take also new Milk from the Cow stirre these together and let them be warmed a little and give it to the party grieved in manner of a glister a present remedy An approved Medicine for the Plague called the Philosophers Egge it is a most excellent Preservative against all Poysons or dangerous Diseases that draw towards the Heart Take a new laid Egg and break a hole so broad as you may take out the white clean from the yolk then take one ounce of Saffron and mingle it with the yolk but be careful you break not the shell then cover it with another piece of shell so close as is possible then take an earthen pot with a close cover with warm embers so that the shell be not burned and as those embers do cool so put in more hot and doe so for the space of two dayes until you think it be dry for proof whereof you shall put in a Pen and if it come out dry it is well then take the Egge and wipe it very clean then pare the shell from the Saffron and set it before the fire and let it be warm then beat it in a Morter very fine and put it in by it self then take as much white Mustard seed as the Egge and Saffron and grind it as small as meal then searse it trough a fine Boulter that you may save the quantity of the Egge so searced then take a quarter of an ounce of Dittany roots as much of Turmentil of Nuces Vomicae one drachm let them be dryed by the fire as aforesaid then stamp these three last severally very fine
in a Morter then mix them three well together after that take as a thing most needful the root of Angelica and Pimpernel of each the weight of sixpence make them to pouder and mix them with the rest then compound therewith five or six simples of Unicorns horn or for want thereof of Hartshorn and take as much weight as all these fine pouders come to of fine Triacle and stamp it with the pouders in a Morter until all be well mixed and hang to the Pestle and then it is perfectly made then put the Electuary in a stone pot well nealed and so it will continue twenty or thirty yeares and the longer the better How to use this Electuary First when one is infected with the Pestilence let him take so soon as he can or ever the disease infect the heart one crown weight in gold of this Electuary and so much of fine Triacle if it be for a man but if it be for a woman or child take lesse and let them be well mixed together and if the disease come with cold then give him this Electuary with half a pint of white Wine warm and well mixed together but if it come with heat then give it him with Plantain water or Well water and Vinegar mixt altogether and when he hath drunk the same let him goe into his naked bed and put off his shirt and cover him warm but let his bed be well warmed first and a hot double sheet wrapped about him and so let him sweat seven eight or ten houres as he is able to endure for the more he doth sweat the better because the disease fadeth away with the sweat but if he cannot sweat then heat two or three Bricks or Tiles and wrap them in moist clothes wet with water and salt and lay them by his sides in the bed and they will cause him to sweat and as he sweateth let it be wiped from his body with dry hot clothes being conveyed into the bed and his sweat being ended shift him into a warm bed with a warm shirt and all fresh new clothes using him very warily for taking of cold and let his clothes that he did sweat in be well aired and washed for they be infectious and let the keeper of the sick beware of the breath or air of the party in the time of his sweating therefore let her muffle her self with double old cloth wherein is Wormwood Rue Fetherfew crums of soure bread and Vinegar and a little Rosewater beat all these together and so put it into the muffler made new every day while you doe keep him and let the sick party have of it bound in a cloth to smell on while he is in his sweat then after doe it away and take a new and because he shall be faint and distempered after his sicknesse he shall eat no flesh nor drink Wine the space of nine dayes but let him use the Conservatives for his health as Conserve of Buglosse Borage and red Roses and especially he shall drink three or four dayes after he hath sweat morning and evening three ounces of the juyce of Sorrel mixed with an ounce of Conserve of Sorrel and so use to eat and drink whatsoever is comfortable for the heart also if one take the quantity of a Pea of the said Electuary with some good Wine it shall keep him from the infection therefore when one is sick in the house of the Plague then so soon as yee can give all the whole houshold some of this Receipt to drink and his keeper also and it shall preserve them from the infection yet keep the whole from the 〈◊〉 as much as you can beware of the clothes and bed that the sick party did sweat in To make Balm water Take four gallons of strong Ale and stale half a pound of Licorice two pound of Balm two ounces of Figs half a pound of Annise seeds one ounce of Nutmegs shred the Balm and Figs very small and let them stand steeping four and twenty houres and then put it in a Still as you use Aqua vitae To make Doctor Stephens Water Take one gallon of good Gascoign Wine of Ginger Galingal Nutmegs Grains Annise seeds Fennel seeds Carraway seeds then take Sage Mints red Roses garden Thyme Pellitorie Rosemary wild Thyme Penniroyall Cammomill Lavender of each one handful bray your Spices small and chop the hearbs before named and put them with the spices into the Wine and let it stand twelve houres stirring it very often then still it in a Limbeck closed up with course paste so that no air enter keep the first water by it self it is good so long as it will burn An Ointment for any Strain in the Joynts or for any Sore Take three pound of fresh Butter unwashed and set it in an Oven after the bread be drawn out and let it stand two or three houres then take the clearest of the butter and put it into a Posnet then take the tops of Red nettles as much as will be Moistned with the butter and chop them very Small and put them in the butter set it on the fire and boyle it softly five or six houres and when it is so boyled put thereto halfe a pint of the best oyle Olive and then boyle it a very little and take it off and strain it into an earthen pot and keep it for your use If you thinke good instead of Nettles onely you may take these hearbs Cammomile Rosemary Lavender Tun-hoof otherwise Ale-hoof Five finger Vervain and Nettle tops For an Ague Take the inner bark of a Walnut tree a good quantity boyl it in beer untill the beer look black and then take a good draught and put it into a pot then take six spoonfuls of Sallet Oyle for an extream Ague brew it too and fro in two pots then drinke it and let the party labour to any exercise untill he sweat then let him lye down upon a bed very warm untill he hath done sweating this doe three times when the Ague cometh upon him A Pouder against the Wind in the Stomack Take Ginger Cinnamon and Gallingal of each two ounces Annise seeds Carraway and Fennel seeds of each one ounce long Pepper Graines Mace and Nutmegs of each half an ounce Setwel half a drachm make all in pouder and put thereto one pound of white Sugar and use this after your meat or before at your pleasure at all times it comforteth the stomack marvellously carrieth away wind and causeth good digestion For a Pin and Web in the Eye Take the white of an Egg beat it to oyle put thereto a quarter of a spoonful of English Honey half a handful of Daisie leaves and in winter the roots half a handful of the inner rind of a young Hazle not above one yeares growth beat them together in a Morter and put thereto one spoonful of Womans Milk and let it stand infused two or three houres and strain all through a cloth and with
a little Butter Verjuyce and Sugar To make a forc'd dish of a Leg of Mutton or Lamb. Take a Leg of Mutton or Lamb cut out the flesh and take heed you break not the skin of it then perboyle it and mince it with a little Beef suet put into it a little sweet Hearbs shred three or four Dates sliced a little beaten Nutmeg Cloves and Mace a few Currans a little Sugar a little Verjuyce three or four Eggs mix them together and put them in the skin and set it in a dish and bake it To boyle a Calves head with Oysters Take the head and boyle it with Water and Salt and a little white Wine or Verjuyce and when it is almost enough then cut some Oysters and mingle them together and a blade or two of Mace a little Pepper and Salt and a little liquour of the Oysters then put it together and put it to the Calves head and the largest Oysters upon it and a slit Lemon and Barberries so serve it in To fry a coast of Lamb. Take a coast of Lamb and perboyle it take out all the bones as near as you can and take some four or five yolkes of Eggs beaten a little Thyme and sweet Majoram and Parsly minced very small and beat it with the Eggs and cut your Lamb into square pieces and dip them into the Eggs and Hearbs and fry them with Butter then take a little Butter white Wine and Sugar for sauce To stew Saucesedges Boyle them in fair Water and Salt a little for sauce boyle some Currans alone when they be almost tender then pour out the water and put in a little white Wine Butter and Sugar To boyle Ducks When they be half boyled take a quart of the liquour and strain it and put a quart of white Wine and some whole Mace Cloves and Nutmegs sliced and Cinnamon and a few Onions shred a bundle of sweet Hearbs a few Capers and a little Sampire when it is boyled put some Sugar to season it withall To make white Broth with a Capon Trusse your Capons and boyle â—â—em in fair Water and when they are half boyled take out three pints of the liquour and put it to a quart of Sack and as much white Wine and slice two ounces of Dates half or quarter wise as you please a little whole Mace Cloves and Cinnamon a Nutmeg shred of each a little quantity boyle the broth in a pipkin by it self untill the Dates begin to be tender then put in the marrow of two bones and let it boyle a little not too much for fear then when your Capons be near ready break twenty Eggs save the yolkes from the whites and beat the yolkes untill you may take up a spoonful and it will not run beside the spoon then you must put a little cold broth to them and so strain them through a cloth then take up some of the hot broth to heat your Eggs because else it will turn let it have a walm or two after your Eggs be in but not seeth too much for fear it turnes then dish your Capons and pour your broth on them and garnish your dish as you please To make stewed Broth. Take a neck of Mutton or a rump of Beef let it boyle and scum your pot clean thicken your pot with grated bread and put in some beaten Spice as Mace Nutmegs Cinnamon and a little Pepper put in a pound of Currans a pound and a half of Raisins of the Sun two pound of Prunes last of all then when it is stewed to season it put in a quart of Claret and a pint of Sack and some Saunders to colour it and a pound of Sugar to sweeten it or more if need be you must seeth some whole Spice to garnish your dish withall and a few whole Prunes out of your pot To make gallendine Sauce for a Turkey Take some Claret Wine and some grated Bread and a sprig of Rosemary a little beaten Cloves a little beaten Cinnamon and some Sugar An exceeding good way to stew Chickens Take Chickens fley them and cut them in pieces crosse way then put them in a Pipkin or Skillet and cover them almost with Pepper and Mace and Water so let it stew softly with a whole Onion in it till part of that liquour be consumed then put in as much white Wine as will cover them again take Parsly sweet Majoram Winter Savory with a little Thyme and shred them very small and put them in and let them boyle till they are almost enough then put in a good piece of Butter To boyle a leg of Mutton Take a leg of Mutton and stuffe it for the stuffing take a little Beef suet and a few sweet Hearbs chop them small and stuffe it and then boyle it and put in a handful of sweet Hearbs cut them small mingle a hard Egg amongst the Hearbs and strew it upon the Mutton melt a little Butter and Vinegar and pour it into the dish and send it in To keep Quinces all the year First you must â—ore them and take out the kernels clean and keep the cores and kernels then set over some water to boyle them then put them in when you set over the water then let them boyle till they be a little soft and then take them up and set them down till they be cold then take the kernels and stamp them and put them into the same water they were boyled in and let them boyle till they be thick see you have as much liquour as will cover the Quinces and if you have not enough take of the smallest Quinces and stamp them to make more liquour and when it is boyled good and thick you must strain it through a course cloth and when the Quinces be cold then put them into a pot and the liquour also and be sure the liquour cover them you must lay some weight upon them to keep them under so cover them close let them stand fourteen dayes and they will work of their own accord and they will have a thick rind upon them and when they wax hoary or thick then take it from the liquour for it will have a skin on it within a month or six weeks To pickle Cowcombers Take the Cowcombers and wash them clean and dry them clean in a cloth then take some Water and Vinegar and Salt and some Dill tops and some Fennel tops and a little Mace make it fast enough and sharp enough to the taste then boyle it a while and then take it off and let it stand and be cold and then put in the Cowcombers and lay a board on the top to keep them down and tye them close and within a week they will be fit to eat To pickle Purslain Take the Purslain and pick it in little pieces and put it into a pot or a barrel then take a little Water Vinegar and Salt to your taste it must be pretty strong of the Vinegar and Salt and a
little Mace and boyle all these together and pour this liquour in seething hot into the Purslain and when it is cold tye it close but put a little board on the top to steep it down and within a week or two it is fit to eat To doe Clove-gilliflowers up for salletting all the year Take as many Clove-gilliflowers as you please and slip off the leaves then strow some Sugar in the bottome of the gallipot that you doe them in and then a lane of Gilliflowers and then a lane of Sugar and so doe till all the Gilliflowers be done then pour some Claret Wine into them as much as will cover them then cut a piece of a thin board and lay it to them to keep them down then tye them close and set them in the Sun and let them stand a moneth or thereabouts but keep them from any rain or wet To pickle Broom buds Take as many Broom buds as you please make linnen bags and put them in and tye them close then make some brine with Water and Salt and boyle 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 weight upon them let it lye there till it look black then shift it again so you must doe as long as it looks black you must boil them in a little cauldron and put them in vinegar a week or two and then they be fit to eat To Pickle Oysters Take your Oysters and pick them out of the shels and save the liquor that cometh from them then take your Oysters one by one and wash them clean out of grift then strain the liquor then take a quantity of white wine and a large Mace or two and two or three slices of Nutmeg and Pepper grosly beaten and salt them boyl it together then put in your Oysters and boil them then take the yolke of an Egg and beat it well with Wine Vinegar then take up your Oysters and let them cool then put in your Egg and let it boyl hang it off and let it cool and put it up together To make grout Take some Wheat and Beans and when you have made it into Malt then rittle it then take some water or some small Wort and heat it scalding hot and put it into a pail then stir in the Malt then take a piece of four leaven then stir it about and cover it and let it stand till it will cream then put in some Orange pills then put it over the fire and boil it keeping it stirring till all the white be gone To make jellie of Marmalet Take Quinces and pare them cut them into water in little pieces and when you have done all then take them out of the water and weigh them and to every pound of Quinces take five quarters of a pound of Sugar and half a quarter then put it into the Skillet and put as much water as will make it pretty thin then set it on the fire then clarifie it with the white of an Egg and scum it off cleer then put in your Quinces and let it boil a prettie pace and cover it close till it is prettie thick then leave stirring it till it is thick enough for Marmalet then take it off and put it in your glasse and doe it with your knife in little works when you have done let it stand your costly must boyl all the while you must put in as much water as will make it prettie thin when it is boyled to a prettie good colour then stir it and weigh it then take of loaf Sugar as much as it weighs and boil it altogether to a Jellie then pour it into your Marmalet glasse then put it in a stove and put some fire in every day To make Jelly of Pippins Take Pippins and pare them and quarter them and coar them lay them in water and when you set them on the fire shift them in another water and put them in a skillet put as much water as will cover them and a little more set them over the fire and make them boil as fast as you can when the Apples are soft and the liquor taste strong of the Apples then take them off and strain them through a piece of canvass gently take to a pound of juyce a pound of Sugar then set it on the fire when it is melted strain it into a bason and rince your skillet again set it on the fire and when it is boyled up then scum it and make it boyl as fast as you can and when it is almost boiled put in the juyce of three Lemons strained through a cloth if you will have Orange pill pare it thin that the white be not seen and then lay it in the water all night then boil them in water till the pill be soft then cut them in long peeces then put it into the Sirrup and stir it about and fill your glasses and let it stand till it be cold and then it is ready to eat To preserve Oranges Take a pound of Oranges and a pound of Sugar pill the outward rind and inward white skin off take juyce of Oranges put them into the juyce boil them half an hour and take them off To preserve green Walnuts Take Walnuts and boil them till the water doe taste bitter then take them off and put them in cold water and pill of the bark and weigh as much Sugar as they weigh and a little more water then will wet the Sugar set them on the fire and when they boyl up take them off and let them stand two dayes and boil them again once more To preserve white Quinces Take a pound of Quinces boil them with the skins on but core them and pare them take a quarter of a pound of Sugar with water no more then will wet the Sugar put the Quinces into it presently boil them as fast as may be and skin them when the Sirrup is thick take it up To make Goosberrie Tarts Take a pint of Goosberries and put them into a quarter of a pound of Sugar and two spoonfuls of water and put them on the fire and stir them as you did the former To preserve Resberries Take as many as you please a lay of Sugar and a lay of Resberries and so lay them into the Skillet and as much Sugar as you thinke will make Sirupe enough and boil them and put two spoonfuls of water in boscom it take it off and let it stand To preserve Currans Part them in the tops lay a lain of Currans and a lain of Sugar and so boil them as fast as you doe Resberries doe not put in the spoon but scum them boyle them till the Sirrup be prettie thick then take them off and let them stand till they be cold and put them in a glasse To preserve Medlers Take the just weight of Sugar as they weigh to a pound of Sugar put a pint and a half
of water scald them as long as the skins will come off stone them at the head put the water to the Sugar and boil it and strain it put in the Medlers boil them apace let them stand till they be thick then take them off To preserve Goosberries Take the fairest Goosberries you can get with the stalks one prick three or four holes in every one of them then take the weight of them in Sugar lay the best part of the Sugar in the bottome of a Silver or peuter dish then lay your Goosberries one by one upon it strew some of the rest of the Sugar upon them and put two spoonfuls of the water into half a pound then set the Goosberries on a chafing dish of coales and let them stand uncovered scalding upon the fire a prettie while before they boil but not too long for then they will grow red and when they be boyled let them not boyl too fast when they be enough put them up you must put the rest of the Sugar on them as they boil and that will harden them and keep them from breaking To make Goosberrie Cakes Prick as many Goosberries as you please and put them into an earthen pitcher and set it in a kettle of water till they be soft and then put them into a sieve and let them stand till all the juyce be out and weigh the juyce and as much Sugar as Sirupe First boil the Sugar to a Candie and take it off and put in the juyce and set it on again till it be hot and take it off and set them in a press till they be dry then they are readie To doe Goosberries like Hops Take pricks of black Thorn then take Goosberries and cut them a little a crosse and then take out the stones and then put them upon the pricks and weigh as much Sugar as they weigh and take a quarter or a pint of water and put into the Sugar and let it boil a while then put in the hops let them stand and scald two houres upon the coales till they be soft then take out the Hops and boil the Syrupe a while then take it off and put in the Hops To preserve Apricocks First stone them and weigh them and take as much Sugar as Apricocks put it in a Bason some in the bottome and some on the top let them stand all night set them on the fire till they be scalding hot then heat them twice more To make Apricock Cakes Take as many Apricocks as you please and pare them put as much Sugar as they weigh take more water then will melt the Sugar then boil the Sugar and it together till they be pretty stiffe take them off and put them in saucers To make Mackeroons Take half a poâ—nd of Almonds put them in water stamp them small put in some Rose-water a good spoonfull of floure four eggs half a pound of Sugar in the beating of the Eggs put in the Almonds heat the oven hot enough to bake a Custard put them in when you have taken them out let them stand till they be cold they must be baked in earthen pans round and buttered very thin How to preserve White Damsons green Take white Damsons scald them in water till they be hard then take them off and pick as many as you please take as much Sugar as they weigh strew a little in the bottome put two or three spoonfulls of water then put in the Damsons and the Sugar and boyl them take them off and let them stand a day or two then boil them again take them off and let them stand till they be cold To preserve Mulberries Take as many Mulberries as you please and as much Sugar as they weigh First wet the Sugar with some juyce of Mulberies stir your Sugar together then put in your Mulberries then boil them apace till you thinke they are boyled enough then take them off and boil the Sirupe a while and put it into the Mulberries let them stand till they be cold To preserve Pippins white Take some Pippins and pare them and cut them the crosse way and weigh them and to a pound of Sugar a pint of water then put the Sugar to the water and then let it boyl a while and then put in the Pippins and let them boyl till they bee clear at the Core take them off and put them up To make white Quince Cakes Take Quinces and let them stand till they be cold but not seethed till they be tender enough then take them off and pare them then scrape off the softest and doe it through a sieve and then weigh as much Sugar as it doth weigh and beat it and sift it into the Quinces and stir it altogether and set it on the coals and stir it about but let it not boil at all but let it stand and cool till it be pretty thick then take it off and put it in glass saucers To preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or grapes with the juyce stone the grapes save the liquor in the stoning take off the stalks give them a boyling take them off and put them up To preserve Damsons Take as many as you please and weigh as much Sugar as they weigh and strew some in the bottome and some on the top and you may wet the Sugar with some Sirupe of Damsons or a little water then set them upon the fire and let them stand and soke softly about an hour then take them off and let them stand a day or two then boil them up till you think they be enough take them off and put them up How to make Cake of Lemons or Violets Take of the finest double refined Sugar beaten very fine and searced through fine Tiffâ—nie and to half a silver poringer of Sugar put to it two spoonfuls of water and boil it till it be almost Sugar again then grate of the hardest rinded Lemon then stir it into your Sugar put it into your Coffins of Paper and when they be cold take them of To preserve Quinces red Take your Quinces and weigh them to a pound put a pound of Sugar and half a pint of water put your water to your Sugar and let it stand your Quinces must be scalded till they be tender take them off pare them and core them but not too much then put them in the skillet where the Sugar is then set them on the fire and let them boil two hours if it be not enough boil it a little more pour it to the Quinces and stop it close To make Bisket Bread Take a pound and a half of white loaf Sugar and so much flower as much Annise seed Coliander seed and Carraway seed as you please and twelve Eggs three whites lest out take the Sugar and sift it fine and the flower also and beat your Eggs a little then mingle them well together with four spoonfuls of
stockes the Sugar-candy such as the Comfâ—t-makers doe candy the Fruits Take one pound of refined Sugar and put it into a posnet with as much water as will wet it and so boyle it untill it come to a candy height then take all your fruit being preserved and dryed then draw them through your hot Sugar and then lay them on your hardle and in one quarof an hour they will be finely candied To candy all kind of Floures in wayes of the Spanish Candy Take double refined Sugar put it into a posnet with as much Rosewater as will melt it and put into it the papp of half a roasted Apple and a grain of Musk then let it boyle till it come to a candy height then put in your Floures being pick'd and so let it boyle then cast them on a fine plate and cut it in wayes with your knife then you may spot it with Gold and keep it To make Essings Take one peck of Oatmeal grots the greatest you can get and the whitest pick it clean from the black and searce out all the smallest then take as much evening Milk as will cover it and something more boyle it and cool it again till it be bloud-warm then put it to the Oatmeal and let it soak all night the next morning strain it from your Milk as dry as you can through a cloth then take three pints of good Cream boyle it with a Mace and the yolkes of eight Eggs when it is boyled put it into your stuffe then put in six Eggs more whites and yolkes season it with a good quantity of Cinnamon Nutmeg and Ginger and a lesse quantity of Cloves and Mace put in as much Sugar as you think will sweeten it have a good store of Suet shred small and forget not Salt so boyle them To make Sugar Cakes Take one pound of fine Flower one pound of Sugar finely beaten and mingle them well together then take seven or eight yolkes of Eggs and if your Flower be good take one white or two as you shall think good take two Cloves and a pretty piece of Cinnamon and lay it in a spoonfull of Rosewater all night and heat it almost bloud-warm temper it with the rest of your stuffe when the paste is made make it up with as much hast as you can bake them in a soft oven To make a Calfes-foot Pie Take your Calfes-feet boyle them and blanch them then boyle them again till they be tender then take out all the bones season it with Cloves Mace Ginger and Cinnamon as much as you shall think good then put in a good quantity of Currans and Butter bake your Pie in a soft oven and when it is baked take half a pint of white Wine Vinegar beat three yolkes of Eggs and put to the coals season it with Sugar and a little Rosewater alwayes stirring it then put it into your Pie and let it stand half a quarter of an hour To make a very good Pie Take the backes of four white Herrings watred the bones and skin taken away then take so much Wardens in quantity pared and cored half a pound of Raisins of the Sun stoned mince all these together and season it with Cinnamon and Ginger and when the Pie is baked put in a little Rosewater and scrape Sugar on it if you put in Butter then put in a handful of grated bread To make Simbals Take fine Flower dryed and as much Sugar as Flower then take as much whites of Eggs as will make it a paste and put in a little Rosewater then put in a quantity of Coriander seed and Annise seed then mould it up in that fashion you will bake it in To preserve Angelico roots Take the roots and wash them then slice them very thin and lay them in water three or four dayes change the water every day then put the roots in a pot of water and set them in the embers all night in the morning put away the water then take to a pound of roots four pints of water and two pound of Sugar let it boyle and skum it clean then put in the roots they will be boyled before the sirupe then take them up and boyle the sirupe after they will ask you a whole dayes work for they must boyle very softly at Saint Andrewes time is the best time to doe them in all the year To boyle a Capon with Brewis Take a Capon and trusse him to boyle set him on the fire in a good quantity of water skum it very clean before you set on your Capon put a little winter Savory and Thyme into the belly of it and a little Salt and grosse Pepper when you have skummed it clean cover it close to boyle then take a good handfull of Hearbs as Marigolds Violet leaves or any such green Hearbs as you shall think fit wash them and set them on the fire with some of the uppermost of the broth that boyles the Capon then put into it good store of Mace and boyle it with the Capon when the hearbs be boyled and the broth very green and almost consumed away take the uppermost of your Capon and strain it together and scald your Brewis and put it into a dish and lay the Capon on them To make a Spice-Cake Take one bushel of Flower six pound of Butter eight pound of Currans two pints of Cream a pottle of Milk half a pint of good Sack two pound of Sugar two ounces of Mace one ounce of Nutmegs one ounce of Ginger twelve yolkes two whites take the Milk and Cream and stirre it all the time that it boyles put your Butter into a bason and put your hot seething Milk to it and melt all the Butter in it and when it is bloud-warm temper the Cake put not your Currans in till you have made the paste you must have some Ale yest and forget not Salt To make Broth for a Neats-tongue Take Claret Wine grated Bread Currans sweet Butter Sugar Cinnamon Ginger boyle them altogether then take the Neates tongue and slice it and lay it in a dish upon sippets and so serve it To souce a Carp or Gurnet Take fair Water and Vinegar so that it may be sharp then take Parsly Thyme Fennel and boyle them in the broth a good while then put in a good quantity of Salt and then put in your Fish and when it is well boyled put the broth into a vessel and let it stand To make a fine Pudding Take Crums of white Bread and so much fine Flour then take the yolkes of four Eggs and one white a good quantity of Sugar take so much good Cream as will temper it as thick as you would make Pancake batter then butter your pan and bake it so serve it casting some Sugar upon it you must shred suet very small and put into it To make a Broth to drinke Take a Chicken and a little of the neck of Mutton and set them on and scum it well
then put in a large Mace and so let it to boil while the Chicken be tender then take the Chicken out and beat it all to pieces in a stone morter and put it in again and so let it boil from four pints to a little more then half a pint then caâ—â— it through a strainer and season it To boil a Chicken Partridge or Pyton Take your Chicken and set it a boiling with a little of the neck of Mutton and scum it well then put in a Mace and 〈◊〉 let it boil down and when it is almoâ—â— boiled have some few hearbs perboiled as Lettice Endive Spinage Marigoâ—â— leaves for note these hearbs are usualâ—â— used to be boiled which by course wiâ—â— hold their colour in boyling and put soâ—â— of these foresaid hearbs to the Chicken and Mutton if you thinke your broth strong enough take out your mutton if you see it not put a little piece of sweet Butter and a little verjuyce and a very little Sugar and Salt so serve it in with sippets A Broth to drinke Take a Chicken and set it on and when it boils scum it then put in a Mace and a very little Oatmeal and such hearbs as the partie requires and boil it well down and bruise the Chicken and put it in again and it is a prettie broth and to alter it you may put in half a dosen Prunes and leave out the hearbs or put them in so when it is well boyled strain it and season it A Broth to eat on Fasting dayes Take fair water and set it a boyling and when it boileth put to it so much streined Oatmeal as you thinke will thicken it and a large Mace a handfull of Raisins of the Sun as many Prunes and as many Currants if your quantity require it so boil it and when it is boiled season it with Salt and Sugar and a piece of sweet Butter if the time will allow it and for an alteration when this broth is boiled put in a quantity of cream and it will doe well To make Ponado The quantity you will make set on in a posnet of fair water and when it boyles put a mace in and a little piece of Cinnamon and a handfull of Currants and so much bread as you think meet so boil it and season it with Salt and Sugar and Rosewater and so serve it To make a Caudle Take Ale the quantity that you mean to make and set it on the fire and when it is ready to boil scum it very well then cast in a large Mace and take the yolks of two Eggs for one messe or one draught and beat them well and take away the skin of the yolks and then put them into the Ale when it seeths be sure to stiâ— them well till it seeth again for a youngling then lel it boil a while and put in your Sugar and if it be to eat cut three or four tosts of bread thin and toste them dry but not brown and put them to the caudle if to drinke put none To make Almond Butter Blanch your Almonds and beat them as fine as you can with fair water two or three houres then strain them through a linnen cloth boil them with Rose-water whole Mace and Annise seeds till the substance be thick spread it upon a fair cloth draining the whey from it after let it hang in the same cloth some few houres then strain it and season it with Rose-water and Sugar To stew Beef Take a good Rumpe of Beef cut from the bones shred Turnips and Carroots small and Spinage and Lettice put all in â—pan and let it stew four houres with so much water and a quart of white Wine â—s will cover it when it is stewed enough then put in a wine glasse full of Elder vinegar and serve it in with sippets To Souce a young Pig Take a young Pig being scalded boil it in faiâ— water and white Wine put thereto some Bay leaves some whole Ginger and some Nutmegs quaâ—tered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot To boyl Flounders or Pickrels after the French Fashion Take a pint of white Wine the tops oâ— young Thyme and Rosemary a little whole Mace a little whole Pepper seasoned with Verjuyce Salt and a piece oâ— sweet Butter and so serve it this brotâ— will serve to boyl fish twice or thrice in or four times To make flesh of Apricocks Take Apricocks when they are greeâ— and pare them and slice them and taâ—â— half their weight in Sugar put it to theâ— so put them in a skillet and as much water as you thinke will melt the Sugar so let them boil and keep them with stirring till they be tender and so take them off and scum them very clean so put them forth of the skillet and let them stand take as much Sugar as you had before and boil it to a Candie height and then put in your Apricocks and set them over a soft fire but let them not boyl so keep them with oft stirring till the Sirupe begin to jellie then put them in glasses and keep them for your use To make flesh of Quinces Take Quinces pare them and core them and cut them in halfs boyl them in a thin Sirupe till they be tender then take them off and let them lye in Sirupe then take Quinces pare them and quarter them take out the cores put as much water to them as will cover them then boil them till they be very tender and then strain out the liquor clean from them and take unto a pint of that liquor a pound of Sugar put as much water to the Sugar as will melt it then boyle it to a Candie height then stir the Quinces that are in the Sirupe as thin as you can when your Sugar is at a full Candy height put in a pint of the liquor then set it over a soft fire stirring it leisurely till the Sugar be dissolved then put in half a pound of your slices keeping it still stirring but not to boil you must take the Jellie of Quince kernels that have lain in water two or three hours take two good spoonfuls of it and put it to the flesh so keep it stirring leisurely till it begin to jellie upon the spoon then put it into thin glasses and keep it in a stove To dry Cherries Take the fairest Cherries stone them take to six pound of Cherries a pound of Sugar put them into a skillet straining the Sugar amongst them as you put them in then put as much water to them as will boil them then set them upon a quick fire let them boil up then take them off and strain them very clean put them into to an earthen pan or pot so let them stand in the liquor four dayes then take them up and lay them severally one by one upon silver dishes or earthen dishes set them into an oven after the bread being taken out