31 To strengthen the stomach 33. 150 For Sun-burn 35 For a Swelling 39. 51. 52. 53. 72. 115 For Spitting of blood 46. 71 Against Surfeiting 60. 111. 175 For Sinews that are shrunk 93 Dr. Stevens Water 65. 144 To cause one to sleep 71. 103. 119. 122 For pain in the Stomach 75 A Cordial for the Sea 78 For the Stone 81. 88. 94. 112. 134. 135 For an old Sore 89. 90. 101. 109. 128. 145 To make oil of Sage 87 For a Scald 97. 123. 152 To make oil of Swallows 116 A water for the Sight 121 For the stiffness of Sinews 138 For the Spleen 151 Vertues of spirit of Saffron 103 Vertues of spirit of Strawberries 195 T For stopping in the Throat 11 To distil Treacle Water 12 For a Tetter 97. 181 To keep Teeth clean 86 To cure the Gargee in the Throat 90 To quench thirst 120 For the Tooth-ach 88. 170 To fasten the Teeth ibid. To make one take their meat 179 The Vertues of Aqua Theriacalis 193 V How to stay Vomiting 33 How to stop the bleeding of a Vein 47 For a Vein ill smitten 48 For Vlcers 55 Flos Unguentorum 57 Against biting of venemous beasts 70 Against falling of the Vvula 183 W A Cordial for wind in the stomach 147. 156 Restoratives for the same 16. 17. 18 For a green Wound 27. 54. 69. 70. 83. 109. 128. 132 For one that is Weak 42 To stanch bleeding of a Wound 46. 96. 168 For a Woman travelling with Child 48. 79 For a Wen 54 For cankered Wounds 62 Dr. Willoughbies Water 66 To draw an Arrow-head or any Iron out of a Wound 69 For a Woman that hath her Flowers too much 91 To cause a Woman to have her sickness 94 To kill Worms 94. 154 For the Wind-Cholick 102 For one that cannot make Water 114. 182 To take away Warts 121 Y Yellow Jaundice 37 A Choice Manual 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 penny worth of flower of brimstone and a pennyworth of powder of Elecampane and 2 pennyworth of the flower of Liquorice and 2 pennyworth of red Rose-water and so stir them together till they be all compounded together and put it into a gally-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 go to bed and in the morning 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 Sir John Digbies Medicine for the Stone in the Kidneys Take a pound of the finest Honey and take 7 quarts of Conduit-water set them on the fire and when it is ready to seeth scum it and still as the froth rises scum it and put in 20 whole Cloves and let them 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 use no other drink until you are well A Medicine for the falling sickness Take a penyweight of the powder of Gold six pennyweight of Pearl 6 pennyweight of Amber 6 pennyweight of Coral 8 grains of Bezoar half an ounce of Piony seed also you must put some powder of a dead mans Skull that hath been an Anatomy for a woman and the powder of a woman for a man compound all these together and take as much of the powder of all these as will lie upon a two-pence for 9 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 3 drops of Oil of Cinnamon mixed with a spoonful of sirrup of Gilliflowers and as much cinnamon-Cinnamon-water drink this for a Cordial Against Melancholy Take 1 spoonful of Gilliflowers the weight of 7 Barly corns of Bever-stone bruise it as fine as flower and so put into 2 spoonfuls of syrrup of Gilliflowers 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 that is preserved in syrrup shred it into small pieces put it into a gally-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 Celendine one dram of Cardamer a drachm of Mellilot-flowers Cubebs a dram Galingal Nutmeg Mace Ginger and Cloves of each a dram 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 blood to putrifie he shall not need to be let blood that useth this water it suffereth not the heart-burning nor Melancholy or â—egm to have dominion it expelâ—eth Urine and profiteth the stomach it preserveth a good colour the visage memory and youth it destroyeth the Palsie Take some 3 spoonfuls of it once or twice a week or oftner morning and evening first and last Another way to make Aqua Mirabilis Take Galingal Cloves Quibs Ginger Mellilip Cardimomie Mace Nutmegs of each a dram and of the juice of Celendine half a pint adding the juice of Mints and Balm of each half a pint more and mingle all the said spices being beaten into a powder with the juice with a pint of good Aqua vitae and 3 pints of good White-wine put all these together in a pot and let it stand all night being close stopt and in the morning distil it with as soft fire as can be the still being close pasted and a cold still A Medicine for the Stone in the Kidneys Take a good handful of Pellitory of the Wall a handful of Meâ—d Parsley Saxifrage a handful of wild Thyme a handful of garden-Parsley three spoonfuls of Fennel seed six Horse-Radish-Roots sliced then shred all these together put them in a gallon of new Milk and let them stand steep in a close pot 1 whole night and then still them milk and all together this must be done in May or June for then herbs are in their best state when it is taken you must put two or three spoonfuls of this water as much White-wine as Rhenish and if you please a little sugar and so take it two days before the change and two days after and two days before the full and two days after continuing taking the same all the year and the patient undoubtedly shall find great ease and void many stones and much gravel with little pain To make Horse-raddish
sugar give it to the party blood-warm Another Take the bone of a neck of Mutton or Veal clean washed set it on the fire to boyl in 3 pints of fair water and when it is clean scummed then put in the roots of Fennel and Parsley clean washed and scraped of either of them the roots bruised a handful of Cammomil and Mallows a handful let all these boyl together till half be wasted then strain it take 3 quarters of a pint of this broth brown sugar-candy two ounces of oyl of Flax seed two ounces mingle all these together and take it for a glister blood-warm when it is in your bodâ— keep it half an hour or three quarters of an hour or an hour if you can A comfortable Cordial to chear the Heart Take one ounce of Conserve of Gilliflowers four grains of the best Musk bruised as fine as flower then put it into a little tin pot and keep it till you have need to make this Cordial following viz. Take the quantity of one Nutmeg out of your tin pot put to it one spoonful of cinamon-Cinamon-water and 1 spoonful of the syrrup of Gilliflowers Ambergreece mix all these together and drink them in the morning fasting 3 or 4 hours this is most comfortable A Cordial for Wind in the stomach or any part Take six or eight spoonfuls of penniroyal-Penniroyal-water put into it four drops of oyl of Cinamon so drink it any time of the day so you fast two hours after Restorative Take a well flesht Capon from the barn door and pluck out his Intrails then wash it within with a little White-wine then flea off all the skin and take out his bones and take the flesh only cut it in little pieces and put it into a little stone bottle and put to it one ounce of white Sugar-candy 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 boyl three hours 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 break-fast four hours before dinner and the other part at three a clock in the afternoon being blood-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 pieces then take it off the fire and put in seven grains of Ambergreece drink this for two break-fasts for it will increase blood 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 spoonfuls of Claret wine seven grains of Ambergreece small bruised and a little Sugar-candy stir all these together and make them blood-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 pieces and put it into a stone bottle then put to it two ounces of raisins of the Sun stoned a large Mace an ounce and half of Sugar-candy and stop the bottle very close and â—et it boyl in a Chafer three hours and so put the juice from the meat and keep it in a clean glass 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 Broth. Take 2 ounces of China-roots first slit very thin then put it in a New Pipkin with five pints of running water being close covered and 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 piths and stones taken out two ounces of raisins of the Sun ston'd a large Mace let all these boyl together till half be consumed then take out the Cock and beat the flesh of it in a clean Mortar and a little of the broth then strain it all together throughout a hair Cullender 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 take it it is the better A strengthening Meat Take Potato roots roast 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 tast and so eat it instead of buttered Parsnips Broth for a Consumption Take 3 Marrow bones break them in pieces and boyl them in a gallon of water till half be consumed then strain the liquor through a Cullender and let it stand while 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 bottom of a white loaf a whole Mace two ounces of Raisins of the Sun stoned six Dates slit let all these boyl together till half be consumed then strain it instead of Almonds take a few Pistachs kernels and beat them and strain with your broths as you do Almond 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 do you no good Another Cordial 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 stomach A Cordial for a breakfast fasting Eat a good piece of Pomecitron preserved as big as your two fingers in length and breadth and so at 3 of the clock in the afternoon A Restoring break-fast Take the brawn of a Capon or Pullet 12 Jordan Almonds blanched beat them together and strain out the juice with a draught of strong broth and take for a breakfast or to bedward A Medicine for any griping of the Belly Take a pint of Claret wine put to it a spoonful of Parsley-seed and a spoonful of sweet Fennel-seed half a dozen cloves a branch of Rosemary a wild Mallow root clean washt and scrapt and the pith taken out with a good piece of Sugar set this on the fire and burn the Claret very well with all these things in it then drink a good draught of it in the morning fasting and at 3 a clock in the afternoon To keep the Body Laxative 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 dozen 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 roots thin sliced two ounces steep it 24 hours 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 Cockrel or two Chickens clean dressed and scum it well then put in five leaved Grass two handfuls Maiden-hair Hearts-tongue of either half a handful 20 Dates sliced 2 or 3 Mace and the bottom of a Manchet let all these stew together until not above one quart remains then strain it and take all the flesh and sweet bones beat them in a stone Mortar and strain out all the juice with the broth then sweeten it with two ounces of white Sugar-candy in powder and take thereof half a pint at once early in the morning warm and sleep after it if you can and 2 hours 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 4 or 5 pence of Rubarb cut it in little pieces and take a spoonful or two of good Currans 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 coarse Pullet and sow up the belly and an ounce of the conserves of red Roses of the conserves of Borage and Bugloss flowers of each of them half an ounce Pine Apple kernels and Pistachs of each half an ounce bruised in a Mortar 2 drachms of Amber powder all mixed together and put in the belly then boil it in 3 quarts of water with Agrimony Endive and Succory of each one handful Sparrow-grass roots Fennel-roots Caper-roots and one handful of Raisins of the Sun stoned when it is almost boyled take out the Pullet and beat it in a stone Mortar then put it into the liquor again and give it three or four walmes more then strain it and put to a little red Rose-water and half a pint of White-wine and so drink 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 drink a caudle made of Muscadine and put into it the husks of twenty three sweet Almonds dried and finely powdered For Boils or Kibes or to draw a Sore Take strong Ale and boyl it from a pint to four spoonfuls and to keep it it will be an Ointment To make Cammomil Oyl Shred a pound of Cammomil and knead it into a pound of sweet Butter melt it and strain it A Receipt for the Pleurisie Take three round Balls of Horse-dung boyl 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 go 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 boyls put in a pint of Ale then take off the curd and put in 9 heads of Carduus let it boyl till half be wasted then to every quarter of a pint put a good spoonful of Wheat-flower and a quarter of a spoonful of gross Pepper and an hour before the fit let the Patient drink 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 in a pint of Sallet Oyl and seeth it on a soft fire to simper till the oyl 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 boyl it gently on the fire till it grow clammy then put it in a glass or pot and when you use any of it warm it against the fire rub some of it with your hand on the aking place and lay a linnen cloth on it do this mornings and evenings To make a Sear-cloth Virgins Wax Sperma Ceti Venice Turpentine oyl of white Poppy oyl of Ben oyl of sweet Almonds For Wind in the stomach and for the Spleen Take a handful of broom and boyl it in a pint of Beer or Ale till it be half consumed and drink it for the wind and the stomach 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 Intrails and wipe him clean then cut him in quarters and break the bones put him into such a Still as you still Rose-water in and with a pottle of Sack a pound of Currans 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 handfuls of wild Thyme two handfuls of Orgares two handfuls of Pimpernel and two handfuls of Rosemary two handfuls of Bugloss and Borage flowers a pottle of new milk of a red Cow still this with a soft fire put into the glass that the water doth drop into half a pound of Sugar candy beaten very small one Book of leaf Gold cut small among the sugar 4 grains of Ambergreece 12 grains of prepared Pearl you must mingle the strong water with the small and drink 4 spoonfuls at a time in the morning fasting and an hour before supper you must shake about the glass when you drink it For a Bruise Take six spoonfuls of Honey a great handful of Linseed bruise these in a Mortar and boyl them in a pint of Milk an hour then strain it very hard and anoint your breast and stomach with it every morning and evening and lay a red cloth upon it The Eye water for 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 Celandine Fennel Eye-bright and Rue of each two ounces of Cloves an ounce and a half of white Sugar-candy one drachm of Tutia prepared these ounces pulverize all these ingredients each by themselves saving that you must bruise the Camphire with your Sugar-candy for so it breaks best then mix all the powders together in a Paper put
of each of them a like quantity 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 a pain and asswage the swelling An approved Medicine for a stinking Breath Take a good quantity of Rosemary leaves and flowers and boyl them in White-wine and with a little Cinnamon and Benjamin beaten in powder being put thereto 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 part of a Neck of Lamb 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 Parsly root and let them boyl if the party be grieved with heat or cold in the stomach if heat put in two handful of barley boyled before in two waters and some Violet leaves Sorrel Succory and a little Egrimony if cold put in Rosemary Thyme a little Marrigold leaves Borrage and Bugloss and boyl this from 4 pints to less than one A Receipt for Purging D. T. Take the leaves of new Sene 6 ounces of chosen Rubarb one ounce and half leaves of Sage and Dock roots of each one ounce of Barberries half an ounce Cinnamon and Nutmeg 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 gross powder and hang them in a linnen bag in six gallons of new Ale so drink it fasting in the morning and at night To comfort the stomach and help windiness and Rheum Take of Ginger one penny-worth Cloves 4 penny-worth Mace seven penny-worth Nutmeg 4 penny-worth Cinnamon 4 penny-worth and Galingal two penni-worth of each an ounce of Cubebs Corral and Amber of each 2 drachms of Fennel seeds Dill seed and Carraway seed of each one ounce of Liquorish and Annise seeds of each an ounce all beaten into fine powder 1 pound and a half of fine beaten Sugar which must be set on a soft sire and being dissolved the powders being well mixed therewith till it be stiff then put thereunto half a pint of red rose-Rose-water and mix them well together and put it into a gally pot and take thereof first in the morning and last in the evening as much as a good Hasel Nut with a spoonful or two of red Wine To make a Callice for a weak person Take a good Chicken and a piece of the neck end of Lamb or Veal not so much as the Chicken and set them on the fire and when they boil and are well scummed cast in a large mace and the pieces of the bottom of a manchet and half a handful of French barly boiled in 3 waters before and put it to the Broth and take such herbs as the party requireth and put them in when the broth hath boiled half an hour so boil it from 3 and a half to 1 then cast it through a strainer and scum off all the fat so let it cool then take 20 good Jordan almonds or more if they be small and grind them in a mortar with some of the broth or if you think your broth too strong grind 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 too much and when it is almost boiled take out the thickest and beat it all to pieces in the mortar and put it in again and it will do well so there be not too much of the others flesh For the Gout Take 6 drams of Ciriacostine fasting in the morning and fast 2 hours after it you may roul it up in a Wafer and take it as Pills or in Sack as you conceive is most agreeable for the stomach this proportion is sufficient for a Woman take 8 drams for a man and take it every second day until you find remedy for it it is a gentle purge that works only upon winds and water The Poultess for the Gout Take a penny loaf of whitebread and slice it and put it in fair water 2 Eggs beaten together a handful of red Rose leaves 2 pennyworth of Saffron dryed to powder then take the bread out of the water and boyl 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 endure For them that cannot hear Put into their ears 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 Galingal Cardomon Cinamon Nutmegs Grains Cloves Annise seeds Fennel seeds Carraway seeds of each of them 3 drams then take Sage Mint red Rose leaves Thyme Pellitory Rosemary wild Thyme wild Marjoram Organy Pennymountain Pennyroyal Cammomil Lavendar Avens of each of them a handful then beat the spices small and the herbs and put all into the Wine and let it stand for the space of 12 hours stirring it divers times then still it in a Limbeck and keep the first water by it self for it is best then will there come a second water which is good but not so good as the first the Virtues of this Water be these It comforteth the Spirit Vital and preserveth greatly the Spirit Vital and preserves the youth of man and helpeth all inward diseases coming of cold and against shaking of the Palsie It cureth the contract of sinews and helpeth the conception of the barren it killeth the worms in the belly it killeth the Gout it helpeth the tooth-ach it comforteth the stomach very much it cureth the cold Dropsie it breaketh the stone in the back and in the reins of the back it cureth the Canker it helpeth shortly the stinking breath and whosoever useth this water oft it preserveth them in good liking this water will be better if it stand in the Sun all the Summer and you must draw of the first water but a pint and of the second as far as it will run until the whole gallon of wine and herbs be all done out but the last water is very small and not half so good as the first if you do draw above a pint of the best water you must have all things more as is aforesaid To stench the bleeding of a wound Take a Hounds turd and lay it on a hot coal and bind it thereto and that shall stench bleeding or else bruise a long worm and make powder of it and cast it on the wound or take the ear of a Hare and make powder thereof and cast that on the wound and that will stench bleeding For spitting of blood after a fall or bruise Take Bettany Vervain Nose-bleed and 5 leaved grass of each alike and stamp them in a mortar and wring out
it and if the Wound bleed wipe it and make it clean washing it with White-wine or water then lay the said juice upon the wound and the herb whereof you take the juice 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 Melancholy or to cause one to sleep Take dry Rose leaves keep them close in a glass which will keep them sweet then take powder of Mints powder of Cloves in a gross 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 Blood. Take the juice of Bettony tempered with Goats 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 Mallows and put thereto 2 pounds of Bores grease 1 pound of Butter and Oyl 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 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 and heal it Against the biting of a mad Dog and the rage or madness that followeth a man after he is bitten Take the blossoms or flowers of wild Thistles dried 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 grief in the Lungs and spitting of blood Take the Herb called of the Apothecary Vngula Caballina in English Colts foot incorporated well with the lard of a Hog chopped and a new laid Egg boyl it together in a pan and give it to 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 Blood by reason of some vein broken in the breast Take Mice dung beaten into powder as much as will lie upon a groat and put it in a half a glassful of the juice of Plantane with a little sugar and so give the patient to drink thereof in the morning before breakfast and at nighâ— before he go to bed continuinâ— the same it will make him wholâ— and sound For to cleanse the Head. Take Pellitory of Spain and chew the roots three days a good quantity and it will purge the head and do away the Ach and fasten the teeth in the gums A good remedy against the Pleurisie Open a white loaf in the middle new baked and spread it will with Treacle on both the halfs on the crum side and heat it at the fire then lay one of the halfs 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 nor stir leaving them so a day and a night or until the Imposthume break which I have sometimes seen in two hours or less then 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 â—ittle you 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 grieved 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 shells of Snails the newest will look of a reddish colour and are best take out the Snails and dry the shells 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 glass and when you use it take as much of this powder as will lie upon a six-pence and put into a quarter of a pint of the distilled water of Bean flowers and drink it fasting or upon an empty stomach and eat nor drink nothing for 2 or 3 hours after This is good to cause the party to make urine bring away the gravel or stone that causeth the stopping hath done very much good A Syrrup for the pain in the Stomach Take 2 good handfuls of young Rue boyl it in a quart of good White-wine Vinegar till it be half consumed so soon as it is through cold strain it and put to every pint of the liquor a pound and a quarter of loaf-sugar and boil it till it come to a Syrrup when you use it take a good spoonful of this in the morning fasting and eat nor drink nothing for 2 or 3 hours after It is good for pain in the stomach that proceeds of windy vapours and is excellent good for the Lungs and obstructions of the Breast Receipts for bruises approved by the Lady of Arundel Take black Jet beat it to powder and let the Patient drink it every morning in beer till it be well Another for the same Take the sprigs of Oak trees and put them in paper roast them and break them and drink as much of the powder as will lie upon a six-pence every morning untill the Patient be well To cause easie labour Take 10 or 12 days before her looking 6 ounces of brown sugar-candy beaten to powder a quarter of a pound of Raisins of the Sun stoned 2 ounces of Dates unstoned sliced half an ounce of Annise seeds bruised a quarter of an ounce of Cowslip flowers one dram of Rosemary flowers put them in a fine lawn bag with a flint stone that it may sink into a pottle of White-wine let it steep 24 hours and after take of it in the morning and at 4 in the afternoon and in the evening the quantity of a wine glass full A Cordial for the Sea. Take 1 ounce of syrrup of Clove-Gilliflowers 1 dram of Confectio Alchermes an ounce and a half of Borrage water and the like of Mint-water 1 ounce of Mr. Mountfords water and as much of Cinnamon water temper all these together in a Cordial and take a spoonful at a time when you are at Sea. A Plaister to strengthen the Back Take 8 yolks of Eggs new laid 1 ounce of Frankincense beaten
of Bayes then let it boyl again a little then let your clothes be but 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 clothes through then lay them abroad until they be cold upon a board then rowl them up and keep them and when you use them lay them upon the place grieved and let them lie 12 hours then take it off and wipe it and lay the other side and let that lie as long A 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 Herbs following Rose-water a quarter of a pint Rue Sage Vervain Egrimony Bettony Celendine Carduus Angelica Pimpernel Scabious Valerian Wormwood Dragons Mugwort all these Herbs must you shred in gross together and steep in the aforesaid liquor the night before you distil it in a Rose-water 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 blood warm and give it to the party to drink in an Ague or Fever an hour before the fit come and so to sweat either by exercise or in your bed but your stomach must be empty and if it be taken for the Plague then put it into a little Diascordium or Mithridate A Defensive Plaister Take the white of an Egg and Bole Armoniack spread it on leather A Syrrup for a Cold. Take Colts foot Water Hyssop water and Honey put Liquorish Annise seeds and Elecampane put thereto the juice of Fennel and boyl them To stay the bleeding of a wound Take Charcoal red hot out of the fire and beat it to powder A Poultess Take Milk Oatmeal and red Rose leaves and a little Deers suet For the Running of the Reins Take Cups of Acrons and grate them and grate some Nutmeg put this in Beer and drink it For a Poultess Take Linseed and beat it to powder boyl it in Milk with Mallows and Sheeps suet For a Blast Take a good quantity of Vervin and boyl it in Milk and wash the blast therewith very well then bind the herb very close to it some few hours 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 Another Take a good quantity of Vericon being green with as much Dill chop them together and boyl them in Boars grease as much as will cover them and for want thereof so much May butter and when they be boyled together let them stand 2 or 3 days and then boyl it a little and so strain it through a cloth A Balsamum Take in the latter end of September good store of Honey suckle berries and put them in a body of a glass Still stopped and set it in hot horse-dung 8 days distil it in Balneo then when you have drawn the water forth pour the water into the stuff again stop it close and put it into the dung 24 hours then set it in ashes and distil both water and oyl with a great fire as much as will come forth and at last separate the water from the oyl in Balneo To make an excellent oyl of Hypericon Take flowers leaves and seed 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 days then put thereto so much oyl-Olive as all the rest do weigh and let it stand ten days more in the Sun but look that you weigh the Oyl to know how much it is then put thereto for every pound of Oyl two ounces of Turpentine and 1 dram of Saffron and of Nutmegs and Cloves of each half an ounce of Myrrh and Rosin of each 1 ounce and of the root of Briony 2 ounces put them all in a Vessel of glass and mix them well together and set them in a Vessel of hot water and then set thereto a head of glass and Receiver well shut and boyl it so long until no more will distil from it which will be about 24 hours then take it out and strain it whilst it is hot and keep it in a Vessel of Glass and when you first use it heat it well and apply it upon a wound without using any tent at all this is excellent for a green wound especially if there be veins sinews or bones offended or cut it keepeth wounds from putrefaction it cleanseth them and easeth pain and doth incarnate and skin them it helpeth bruises pains aches or swelling in any part and is wonderful good against venom or poyson For the Falling sickness Take the roots of single Pionie grate them drink them and wear some of them about your neck For the kibed Heels Take a Turnip make a hole in the top of it take out some of the pith infuse into that hole oyl of Roses then stop close the hole roast the Turnip under the embers when it is soft apply it plaisterwise warm to the kibe bind it fast Lapis Prunellae A Medicine for sore Eyes Take one pound of Saltpeter boyl it in a Goldsmiths earthen pot with a very hot fire round about it let it boyl till it be very black and melted then take a quarter of an ounce or 6 pennyweight of Roch-allum and a quarter of an ounce of Brimstone break them and put them in the Saltpeter by little at once as it boyleth and let it burn till the flame go out of it self then pour it in a brass Ladle or into a Chafer and so let it stand till it be cold and when you will use it scrape it very fine with a knife and put a little of it to the sore eyes hold down the eye-lids till the pain be gone then let the water drop out of the eye This Medicine taketh away the Pearl Pin and Web in the eye and all sores and blood-shed it also helpeth the Toothach being put into the hollow Tooth with a little lint if the Tooth be not hollow rub it outward Finally it helpeth a stinking breath being eaten in the morning fasting For a Scald-head Take a handful of Grovers shreds and a handful of Dock-roots the pith taken out and boyl them in strong Ale until they be reasonable thick and annoint the head therewith For a Bloody Flux Take Rubarb and roast it then grind it to powder and take as much as will lie upon a six-pence and keep warm that day the next day eat conserve of Roses mixed with Coral and drink that day if you will posset Ale made of Cammomile For the Itch. Take a pound of Butter unwashed and unsalted 3 good handfuls of red Sage and as much Brimstone beaten into powder as a
Walnut boyl these well together and strain it and put in half an ounce of Ginger beaten small For sore Eyes Take new Hens-dung out of the nest and put it into an Oven almost cold let it lie there all night and take the white of it and beat it being dried and take as much of the powder of Ginger finely beaten and put to that half in like quantity of Sugar-candy all which all which must be beaten very well and searced then put it into the sore eyes every night and in the morning and wash it out with water A Water for sore Eyes Take a pint of fair running water of wild Dasies and 3 leaved grace of each a good handful wash the herbs very clean in a Cullender and put them into a clean skillet of water let them boyl very well over the fire until the water look green then take a little piece of Allum and put into the water and when it is boyling then tast of the water and when it sticks to the mouth take as much honey as will make it very sweet then after it hath boyled a little while take it off the fire strain it and drop a little every night into the eyes An approved application against any Surfeit Take the bottom of a Muncornloaf cut it about an inch thick and as broad as the palm of your hand toast it very well then take of Sallade Oyl and Claret-wine of each a like quantity as much as will wet the toast well throughly warm it hot then put the toast into it when the toast is well soaked strew the powder of Cloves and Mace hereupon thick then apply it to the stomach of the Patient as warm as he can endure it it will purge upwards and downwards as often as you apply a fresh toast made as aforesaid that may be applied so often as any one findeth their stomach ill at ease although then it will not purge except in case of surfeit A Medicine against the Plague Take of the root called Set-well the quantity of half a Walnut and grate it of Treacle green one good spoonful of fair water 3 spoonfuls make all these more than lukewarm and so drink them off in bed and sweat six or seven hours and in your sweat drink small Posset Ale made of small drink as you need but not till an hour and half after the taking of the Potion and it will bring forth the Plague sore If you cast the Medicine you may take it the second third or fourth time by the whole half or less measure as your stomach will bear it if any do take it and thereupon happen presently amendment or a rising or sore you may think it to be the sickness for the nature of the Medicine is to prevent the Plague and in others to expell the Sore if it be not taken too late in which case the stomch will not brook it easily and after two or 3 times taking if you minister it to any let it be at their first sickness lest if their disease be other they may receive 〈◊〉 thereby Jelly of Frogs Take the Jelly of Frogs in March and still it in a Glass-still it is a good medicine to stop blood and for the heat and redness of the face and good to cure green wounds For the Tooth-ach Take Spearmints and ground-Ivy of each a handful and a good spoonful of Bay-salt stamp all these very well together and boyl them in a pint of the strongest Vinegar that you can get let these boyl all together until they come to a quarter of a pint then strain it and put it into a glass and stop it very close when your teeth do ake take a spoonful of it blood warm and hold it in your mouth on that side the pain is To make the Teeth stand fast Take Roots of Vervain in cold wine and wash the Teeth therewith For the perillous Cough Take white Hore-hound stamp it wring out the juice and mingle it with honey and seeth it and give it to the sick to drink or else Sack and Garlick seed and roast it in the fire and take away the peelings and eat the rest with Honey or else take Sage Rue Cummin and powder of Pepper and seeth all these together in honey and make thereof an Electuary and take thereof a spoonful in the morning and another at night For a man that hath no tast 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 herbs 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 cool and then take 20 or 30 Almonds blanch them and beat them in a mortar and when the water is cold put it to the Almonds and strain it through a clean Cipris bag without compulsion and if it be 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 Apaticum and Aloe Succatrine fine Cinnamon and Myrth of each of them 3 drams Cloves Mace Lignum Aloe Mastick Bole Armoniack of each of them half a dram let all these things be well stamped in a Mortar then mingle them together and after keep them in some close vessel and take of it every morning 2 penny weight in half a glass full 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 go safely into all infection of the air and Plague For a Tetter or Ring-worm Take Mercury a quarter of an ounce Camphire 1 penny weight make them into powder and rub them in a fair Porrenger then take and mix them with the water of the Wine 4 or 5 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 Mortar with a spoonful of water of the wine putting a little and a little till you have spent the quantity of a pint then put to it half an ounce of the Milk of Cokernut so mix them well together with your Receipt and strain them as you make Almond Milk through a fair cloth then keep it in a glass for your use To keep ones body loose whensoever you need Take two ounces of syrrup of Roses 1 ounces of Sene one penny-worth of Annise seeds one stick of Liquorish one pint of Posternwater seeth them all together till it seeth to half a pint then strain them forth then boyl the two ounces of syrrup of Roses and drink it warm For a red Face Take Brimstone that is whole and Cinnamon of either of them an even proportion by weight beat them into small powder searce
of each of them and put a row of Sugar oâ— a silver dish or bason and then lay in a row of plumbs and then cover it with Sugar and so lay it in tilâ— they be all in and then take two spoonfuls of clear wheat and make a hole in the middle of them and set it over a soft fire and look to 〈◊〉 carefully for fear the Sugar should burn and when the Sugar is all dissolved shake them together and stir them gently and then set theâ— down and cover them till they be cold and when they be cold sâ—â— them upon the coals again and then let them boil 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 skin as welâ— as you can and then put them alâ— one by one in a dish and if the syrrup be not boiled enough set it over and let it boil a little longer and when the plumbs be cold put them in a gally-pot or glass and pour the syrrup to them while it is a little warm you must not forget to take away the skin of the plumbs as it riseth How to make Pap of Barley Take Barley and boil it in fair water softly until it begin to break then put that liquor out then put as much hot liquor to it as you put forth and so let it boil till it be very soft then put it into a Cullender and strain it then take a handful of Almonds and grind them very well with your Barley and some of the liquor so season it with Sugar and a little Rose-water a little whole Mace and Cinnamon and boil them well together How to candy Oranges and Lemons Take the peels of your Oranges and Lemons the white cut away and lay them in water 5 or 6 days shifting them twice every day then seeth them till they be very tender then take them out of the water and let them lie until they be cold then cut them in small pieces square the bigness of a penny or less then take to every 3 two ounces of Sugar put to it a quantity of fair water and a less quantity of rose-Rose-water and make a syrrup thereof then scum it very clean and put in your peels and let them boil for the space of an hour or longer if you find your liquor wanting you may put in more water at your pleasure then boil them a little space after with a little sharp fire stirring it always for burning then take it off the fire 3 or 4 times stirring them all the while and set them off again until they be candied How to make Cakes of Almonds Take 1 pound and a half of fine flower of Sugar 12 ounces beaten very fine mingle them well together then take half a pound of Almonds blanch them and grind them fine in a mortar 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 How to make white Lemon-Cakes Take half a dozen of white 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 2 days 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 stuff very fine then take an earthen Pipkin and put therein some fair water and some Rose-water if you have a pound of Sugar you must have half a pint of water of both sorts alike let your water and sugar boil together then scum it and put in the stuff and so let them boil together always stirring it till it be thick it will shew very thin and when it is cold it will be thick enough To make Oyl of Violets Set the Violets in Sallet-oil and strain them then put in other fresh Violets and let them lie 20 daies then strain them again and put in other fresh Violets and let them stand all the Year To preserve Pomecitrons Take Pomecitrons and grate off the upper skin then slightly cut them in pieces as you think good lay them in water 24 hours then set over a posnet with fair water and when it boils put them in and so shift till you find the water not to be bitter then take them up and weigh them and to every pound of Pomecitron put a pound and a 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 sirrup begins to boil cast in the same that riseth from the Eggs and so let it boil then let it run through a clean fine cloth then put in a clean posnet and when your sirrup begins to boil put in your Pomecitron and let it boil softly 3 or 4 hours until you find your sirrup thick enough be sure you keep them alwaies under sirrup and never turn them take them up and put them into your glass and when they be cold cover them To Candy Ringus Roots Take your Ringus roots and boil them reasonable tender then pill 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 Rose-water as will melt it then put in your roots and so let it boil very softly until the Sugar be consumed into the roots then take them and turn them and shake them till the Sugar be dried 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 what you please To candy all kind of Fruitages as Oranges Lemons Citrons Lettice-stocks Sugar-candy such as the Comfit makers do candy the Fruits with Take 1 pound of refined sugar and put it into a posnet with as much water as will wet it and so boil it till it come to a candyâ— height then take all your fruit being preserved and dried then draw them through your hot sugar and then lay them on your hurdle and in 1 quarter of an hour they will be finely candied To candy all kind of Flowers in ways of Spanish Candy Take double refined Sugar put it into a posnet with as much Rose-water as will melt it and put into it the pap of half a roasted Apple and a grain 〈…〉 let it boil till it come to a candy height then put in your flowers being pick'd and so let it boil then cast them on a fine plate and cut it in waves with your Knife then you may spot it with gold and keep it To make Essings Take 1 peck of Oatmeal-grout the greatest you can get and the whitest pick it clean from the black and searce out all the smallest
them in a strong glass pour the distilled waters upon them and three pints of the best French white wine that can be had shake it every day 3 or 4 times long together for a month 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 Blood. Take 4 gallons of Ale drawn from the tap into an earthen Stand when the Ale is two days old then you must put in of Brooklime of Water-cresses of Water-mints with red stalks of each four handfuls half a peck of Scurvy-grass let all these be clean picked and washed and dried with a cloth and shred with a knife and then put into a bag then put in the Ale and stop it close so that it have no vent stop it with Riâ— Paste the best Scurvy-grass groweth by the water side it must be 7 days after the things be in before you drink it Take two quarts of water and put in 4 ounces of Guiacum two ounces of Sarsaparilla one ounce of Saxifrage put it into a pipkin and infuse it upon the embers for 12 hours and then strain it and put it into the Ale assoon as it hath done working this being added makes the more Caudle For sore Eyes Take half a pint of red rose-Rose-water put therein 4 penny-worth of Aloe succotrina as much Bolearmoniack in quantity let this lie 24 hours in steep then wash your eyes with it evenings and mornings with a Feather and it will help them A Sirrup to strengthen the stomach and the brain and to make a sweet breath Take Rinds while they be new one pound of running water the value of 5 wine pints then seeth it unto 3 pints then strain it and with one pound of Sugar seeth it to a syrrup and when you take it from the fire put to it four grains of Musk. For the burning in the back Take the juice of Plantain and Womans milk being of a Woman with Child put thereto a spoonful of Rose-water 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 Spear-Mints Worm-wood and red Rose leaves dried of each half a handful of Rye-bread grated a good handful boyl all these in red Rose-water and Vinegar till they be somewhat tender then put it into a linnen cloth and lay it to the stomach as hot as you can endure it heating it 2 or 3 times a day with such as it was boyled in For weakness in the Back Take Nep and Clary and the Marrow of an Oxes back chop them very small then take the yolks of 2 or 3 Eggs and strain them all together then fry them use this 6 or 7 times together and after it drink a good draught of Bastard or Muscadine To make a Cap for the pain and coldness of the Head. Take of Storax and Benjamine of both some 12 penny-worth and bruise it then quilt it in a brown paper and wear it behind on your head To make pectoral Rouls for a Cold. Take 4 ounces of Sugar finely beaten and half an ounce of fearced Liquorish 2 grains of Musk and the weight of two pence of the syrrup of Liquorish and so beat it up to a perfect paste with a little syrrup of Hore-hound and a little Gum-dragon being steeped in Rose-water then roul them in small Rouls and dry them and so you may keep them all the year For the Running of the Reins Take the pith of an Oxe that goeth down the back a pint of red Wine and strain them together through a cloth then boyl them a little with a good quantity of Cinnamon and a Nutmeg and a large Mace a quantity of Ambergreece drink this first and last daily For Sun-burn Take the juice of a Lemmon and a little Bay-salt and wash your hands with it and let them dry of themselves wash them again and you shall find all the spots and stains gone For a Pin and Web and redness in the Eye Take a pint of white Roseâ—water half a pint of White-winâ— as much of Lapis Calaminaris as Walnut bruised put all these in glass and set them in the Sun oâ— week and shake the glass everâ— day then take it out of the Sun and use it as you shall need A special Medicine to preserve the Sight Take of brown Fennel Honey suckles of the hedge of wild Dalâ— sie-roots picked and washed anâ— dried of Peal-wort of Eye-brighâ— of red Roses the white clippeâ— away of each of these a handfuâ— dry gathered then steep all thesâ— herbs in a quart or 3 pints of thâ— best White-wine in an earthenâ—pot and so let it lie in steep 2 or â— days close covered stirring it â— times a day and so still it with â— gentle fire making two distilâ—lings and so keep it for your useâ— A proved Medicine for the Yellow Jaundies Take a pint of Muscadine a pretty quantity of the inner bark of a Barbery tree 3 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 penny-worth of Saffron dried and very finely beaten and give it to drink in the morning To make Pectoral Rouls Take one pound of fine Sugar of Liquorish and Annise seed two spoonfuls Elecampane 1 spoonful of Amber and Coral of each a quarter of a spoonful all this must be very finely beaten and searced and then the quantity that is set down must be taken mix all these powders together well then take the white of an Egg and beat it with a pretty quantity of Musk then take a brazen mortar very well scoureâ— and a spoonful or two of the Powâ—ders and drop some of the Egg 〈◊〉 it so beat them to a paste the make them in little rouls and laâ— them on a place to dry A plaister for a sore Breast Take crums of white bread thâ— tops of Mint chopped small anâ— boyl them in strong Ale and makâ— it like a poultess and when it 〈◊〉 almost boyled put in the powdeâ— or Ginger and oyl of Tyme so spread it upon a cloth it wilâ— both draw and heal A Medicine for the dead Palsie and for them that have lost their speech Take Borage leaves Marrigold leaves or flowers of each a good handful boyl it in a good Ale Posset the Patient must drink a good draught of it in the morning and sweat if it be in the arms or legs they must be chafed 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 and in winter if the herbs be not to be had the seeds will serve An approved Medicine for an Ach or Swelling Take the flowers of Cammomil and Rose leaves
as other Aqua vitae For an Ach in the Joynts Take clarified Butter a quarter of a pound of Cummin 1 pound black sope a quarter of a pound 1 handful of Rue sheep suet 2 ounces Bay-salt 1 spoonful bray these together then fry them with the gall of an Ox spread it on a plaister and lay it on as hot as you can and let it lie seven days A Plaister to lay to the Head for a Rheum which runneth at the Eyes Take the power of Rose leaves Rose-water and Bettony-water of each a like quantity and a little Vinegar put your powders into the Water and Vinegar still them and temper them and make them in a Plaister and put to it a little powder of Terra sigillata A Water to be used with the Plaister above said for the same purpose Take one quart of new Milk two pound of green Fennel a quarter of a pound of Eyebrightâ— put the herbs and milk into a Stilâ—latory cast half an ounce of Camâ—phire thereon and with this waâ—ter wash your eyes and temples For the Emeroides approved Take a piece of tawny clothâ— burn it in a Frying-pan to powder then beat it in a Mortar a fine as may be searce it then laâ— it on a brown paper and witâ— spittle make it plaisterwise and lay it to the place and truss it up with clothes To break any Sore Take hot bread to the quantity of a farthing loaf grate it puâ— thereto sallet oyl 3 or 4 spoonfuls and a pint of Milk and seeth then together to a good thicknessâ— spread it on a cloath and lay it to the sore instead of sallet oyl yoâ— may use Deer suet A Bath for an Ach in the Back and Limbs Take Mugwort Vervain Fetherâ—few Dill Rosemary Burnet Tunhoof Horehound and white Mints Senkel and sage of each 1 handful seeth all these in 4 gallons of running water and let it seeth till 1 gallon be wasted then bath your legs 5 nights together A Medicine for any Joynt that is numb with any Ach approved Take Virgin Wax 1 ounce Verdigreece half a quarter of an ounce Brimstone Sope oyl of Eggs of Allum of Honey of each a like quantity temper them all together and lay it upon the place grieved somewhat warm A Medicine for a Fellon of any Finger Take as much bay-salt as an Egg wind it in gray paper lay it in the embers a quarter of an hour then beat it in a Mortar very fine then take the yolk of a new laid Egg beat it with this powder until it be very stiff spread it upon a cloth lay it upon the joynt grieved 24 hours and so dress it 3 times For a Boil or Push Take the yolk of a new laid Eggâ— a little English Honey put it into the shell to the yolk put in as much Wheat meal as will make it to spread then take 1 branch of Rue and one of Fetherfew shred them very fine and put it to the same medicine stir them very well together spread it upon a piece of leather and lay it to the place grieved An Electuary to cause good digestion and to comfort the stomach Take Setwel and Gallingal of each three slices Nutmegs Ginger and Cinnamon of each two slices three Bay-berries sliced fine and husked three slices of Liquorish half a spoonful of Annise-seeds clean dusted one long pepper cut small white pepper six grains as much black pepper beat them all into a gross powder then put thereto two grains of musk one grain of Ambergreece then take Mint-water and Sugar boyl them together and when they are come to the right perfection of thickness put in those powders above mentioned in the cooling with a little Conserve of Rosemary flowers of this take the quantity of a Nutmeg half an hour before you eat or drink at meals A Powder for the Rheum or sore Eyes Boyl one pint of Hop-water made when the Hop is in the flour till it be scalding hot then put into it half a pound of Liquorish in very fine powder the water being taken from the fire for the Liquorish must not boyl in the water stir them together till the water be clean consumed then add to them of Annise seeds and Fennel seeds of each half a pound made into very fine powder through a searce Angelica roots Elicampane root and leaves add flowers of Eyebright made into very fine powder of each one ounce and a half mingle these together and so keep it close and when you eat of this powder weigh out of the whole quantity two ounces whereunto add as much good Aqua vitae as will moisten it or Angelica water or Rosa solis to keep it from being musty set it near the fire eat of these powders at any time as much as you may take up with a groat and it is special good for the Rheum for cold or for sore eyes Mr. Bendlow A Salve for any Wound Take Rosin Perosin Wax of each eight ounces of sheeps suet and Frankincense of each four ounces one ounce of Mastick made in powder boyl 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 powder when it is almost cold put thereto 4 ounces of Turpentine and make it up in rowls but before it be rowled you must wash it up in running water A. T. How to deliver a Child in danger Take a Date stone beat it into powder 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 also the Milk of another Woman A most singular Syrrup for the Lungs and to prevent a Consumption Take Egrimony Scabious Borrage Bugloss of each twenty leaves Fole-foot Lungwort Maiden-hair of each half a handful Succory and Endive of each six leaves of Carduus Benedictus Horehound Nip of each four crops unset Hop half a handful Fennel roots Parsley roots Smallage root of each 3 roots sliced and the piths taken out Elecampane 4 roots sliced Iris roots half an ounce sliced Quince seeds one ounce Liquorish three good sticks scraped and sliced small twenty Figs sliced Raisins of the Sun 1 good handful sliced and the stones taken out Boyl 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 boyl it again with as much white Sugar as will make it thick as Syrrup that it may last all the year A Powder for the Stone Take Haws and Hips of each a good handful Ashen keys half a handful 3 or 4 Acrons the shells of three new laid Eggs Grumwell seeds Parsley seeds of each half an ounce Perstone a good handful Camock roots half a handful make all these in fine powder then put thereto two ounces of Sugar-candy beaten something small take
a six-penny weight of this powder at a time in the morning fasting and drink not after it one hour For the Cholick and Stone Take 1 handful of Fili Pendula of Rosemary of Saxifrage of Ivy growing on the wall of Harts-tongue of Thyme of Parsley of Scabious of each 4 handfuls of Marigolds one handful of Marjorum 3 handfuls of brown Fennel of Londebeese of Spernits of Borrage of each 2 handfuls of Maiden-hair 3 handfuls still all these in May keep it in a Glass till you have need of it then take of it five spoonfuls and three of White-wine and of clean powder of Ginger half a spoonful put these together and warm it lukewarm and let the Patient drink it in the morning 2 hours 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 drink with wine or without to cool Choler Take Borrage 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 8 pennyworth of Cinnamon when it beginneth to seeth put into it 4 ounces of fine sugar and let it seeth half an hour then take it off let it cool and drink thereof at your pleasure How to make Aqua Composita for the Cholick and Stone Take strong Ale one month old as many gallons as your pot will hold and for every gallon take two ounces of Liquorish and as much Annise seeds and of these Herbs following two handfuls of each to every gallon of Birch leaves Burnet Pasphere Pellitory of the wall Watercresses Saxifrage Grumwell seeds Filipendula Pennyroyal Fennel half a root of Elecampane of Haws of Hips of Berries of Brambles and Barberries of each half a pint still them as you do other Aqua vitae A Medicine for the Cholick passion Take the smooth leaves of Holly dry them and make them into powder of Grumwell seed and Box seed of each a little quantity let the Patient drink thereof How to take away the servent 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 3 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 3 times it will ease him For the hardness and stiffness of the Sinews Take 12 fledg'd Swallows out of the nest kill them beat them feathers and all in a Mortar with Thyme 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 How to stay the Flux Take white Starch made of wheat 2 or 3 spoonfuls and take also new Milk from the Cow stir 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 Egg 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 it shall not be buried and as those embers do cool so put in more hot and do so for the space of two days 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 Egg 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 Mortar very fine and put it by it self then take as much white Mustard-seed as the Egg and Saffron and grind it as small as meal then searce it through a fine Boulter that you may save the quantity of the Egg so searced then take a quarter of an ounce of Dittany roots as much Tormentil of Nuces Vomicae one dram let them be dried by the fire as aforesaid then stamp these 3 last severally very fine in a Mortar then mix them 3 well together after that take as a thing most needful the root of Angelica and Pimpernel of each the weight of six-pence make them to powder and mix them with the rest then compound therewith five or six scruples of Unicorns horn or for want thereof Harts horn and take as much weight as all these fine powders come to of fine Treacle and stamp it with the powders in a Mortar until it be well mixt 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 20 or 30 years 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 Treacle if it be for a man but if it shall be for a woman or child take less and let them be well mixed together and if the disease come with cold give him the Electuary with half a pint of White-wine warm well mixed together but if it come with heat then give it him with Plantain Water or Well water and Vinegar mixt together and when he hath drunk the same let him go to his naked bed and put off his shirt and cover him warm but let his bed be well warmed first a hot double sheet wrapped about him and so let him sweat 7 8 or 10 hours 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 2 or 3 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 shift 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 keepers of the sick beware of the breath or air of the party in the time of his
grains of this powder exhibited in a specifical vehicle to the proportion of 1 spoonful about 7 of the clock at night with the like Dose exhibited the next morning was within 3 days space perfectly recovered and went abroad 2. A Child aged about fourteen years being suddenly surprized with dangerous Fits and trembling of the heart with 12 grains of this Powder exhibited in a spoonful of Aqua Theriacalis was that very day recovered 3. A Stationers Child aged about five years being suddenly taken so ill that the Parents feared the life of their Child with ten grains of this Powder exhibited in a spoonful of Cordial spirit being laid down and well covered we suspected it would prove to be the small Pox became within 2 or 3 hours somewhat chearful and with this medicine continued once a day the Pox broke forth and the Child mended 4. A Boy aged about sixteen being taken with sudden qualms about his stomach and heart with ten grains of this Powder exhibited in a spoonful of Doctor Mountfords water upon his fit and the like quantity exhibited again when he went to bed was the next day recovered 5. A Child about three years old being troubled with grievous torments and gripings in the belly with wind with 9 grains of this Powder exhibited with ten drops of special Oyl against the Cholick in a spoonful of stomach Water was eased in few hours 6. A Child about 7 years old being troubled with Convulsion-Fits with ten grains of this powder mixed with spirit of Castor in a few spoonfuls of black Cherry water annointing the two neck veins near the ears with a few drops of oyl of Amber and Cloves was suddenly recovered of his Fit. 7. A Gentlewoman near forty years old being oppressed with crude and flatuous humours so that her friends thought her departing was with twelve grains of this powder and two drops of a Cordial Oyl exhibited in a spoonful of Cordial water being had to bed within three days recovered and followed her Domestick business 8. A Youth about twenty years old much oppressed with wind and crudities of the stomach with 12 grains of this powder exhibited in 2 drops of specifical Cholick oyl as in the fifth experiment with a Cordial water was speedily recovered 9. A young Maid about Eighteen years old troubled with fits of the Mother and Convulsive fits with twelve grains of this powder given her in a few spoonfuls of Piony water gathered and distilled in due season with a drop of oyl of Cinnamon and two of Amber mingled together being held upright before a warm fire within four hours recovered out of her fit and went up to her chamber though her teeth were set in her head and small appearance of life but that only her feet were warm was discovered in her 10. A Gentlewoman aged about fifty being very much troubled with flatuous and crude humours oppressing the stomach with sixteen grains of Gascon powder and with 3 drops of oyl of Oranges duly prepared exhibited in an ounce of Aqua Theriacalis being well shaken and mingled together being exhibited at two several times that is at night when she went to bed disposing for rest and betimes the next morning found much ease and comfort and gained some quiet rest that night and shortly recovered 11. A young Woman aged about four and twenty not without some suspicion of the Plague having a rumor long while arising on her groin with 3 several Doses of Gascons Powder exhibited at 3 evenings when she disposed for rest by 12 grains for every dose in a spoonful of Treacle water drinking every morning a spoonful of spirit of Saffron for those 3 days together was perfectly recovered and followed her domestick business These and many other Experiments have I with good success tried and with Gods blessing recovered divers several Patients This Powder is good against small Pox Measles spotted or purple Fever exhibited in specifical waters fit for their several diseases It is good in swoonings and passions of the heart arising from malignant vapours or old causes as also in the Plague or Pestilent Fevers always observing to keep the persons upright warm and well covered after their taking it The Dose of this powder in Children is from eight to twelve grains in persons more aged from twelve to fourteen grains but exhibit the Dose twice or thrice if need require In the Plague you may use a greater quantity with such medicines as are prescribed in the Child-bearers Cabinet and it will not be amiss to mingle it with some Aqua Theriacalis The Composition of the Oyl called Oleum Magistrale said to be invented by one named Aparithus a Spaniard being special good to cleanse and consolidate wounds especially in the Head. Take a quart of the best White-wine you can get of pure Oyl of Olives three pound then put thereto these flowers and herbs following of the flowers and leaves of Hypericon half a pound of Carduus Benedictus of Valerian of the leaf Sage of each a quarter of a pound if it be possible take the leaves and flowers of every one of these then let them all steep 24 hours in the aforesaid Wine and Oyl the next day boyl them in a pot well nealed or in a copper vessel over a soft fire until such time as the Wine be all consumed stirring it always with a spattle after you have thus done take it from the fire and strain it and put to the straining a pound and a half of good Venice Turpentine then boyl it again upon a soft fire the space of a quarter of an hour then put thereunto of Olibanum five ounces of Myrrh 3 ounces of Sanguis Draconis one ounce and so let it boyl till the Incense and Myrrh be melted then take it off and let it stand until it be cold then put it into a glass bottle and set it 8 or 10 days in the Sun and keep it for your use This Oyl the older it is the better it is it must be applied to the Patient wounded as hot as may be endured first washing the wound with White-wine boyled with a handful of Incense to comfort and wiping it clean with a linnen cloth before you dress it which must be if it come by any bruisings or bitings twice a day that is about eight of the clock in the morning in winter and at summer about nine in the morning and about four in the afternoon but if they be green wounds you shall not need to change it again until the next day neither need the Patient to observe any precise diet ADDITIONS A rare Searcloth with the Virtues TAke of oyl Olive one pound and a half red Lead one pound and a half of white Lead one pound Castle-soap 4 ounces put your oyl Olive in a Pipkin and put thereto your Oyl of Bays and your Castle soap seeth these over a gentle fire of embers till it be well mingled and melted together then strew a little
lay it on them to keep them down then tye them close and set them in the Sun and let them stand a month 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 boyl it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight on them let it lye there till it look black then shift it again so you must do as long as it looks black you muâ—â— boyl them in a little Cladroâ—â— and put them in Vinegar a weeâ— or two and then they will be 〈◊〉 to eat To pickle Oysters Take your Oysters and picâ— them out of the shells and save thâ— liquor that cometh from them then take your Oysters one bâ— one and wash them clean out â—â—grist then strain the liquor anâ— take a quantity of White-wine 〈◊〉 a large Mace or two and 2 or 〈◊〉 slices of Nutmeg Pepper grosâ— beaten and salt them boyl it together then put in your Oysters anâ— boyl them then take the yolk of aâ— Egg and beat it well with Wineâ— vinegar then take up your Oysterâ— and let them cool then put in yoâ—â— Egg and let it boyl take it off leâ— it cool and put it up together To make Grout Take some Wheat and Beaâ— and when you have made it intâ— Malt then rittle it 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 sowre leaven and 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 boyl it keeping it stirring till all the white be gone To make Jelly of Marmalet Take Quinces and pare them cut them into water into 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 and clarifie it with the white of an Egg and scum it off clear then put in your Quinces and let it boyl a pretty space and cover it close till it is pretty thick then leave stirring it till it is thick enough for Marmalet and take it off and put it in a glass and do it with your knife in little works when you have done let it stand your Posnet must boyl all the while you must put in as much water as will make it pretty thin when it is boyled to a pretty good colour then strain it and weigh it then take of loaf-sugar as much as it weighs and boyl it all together to a jelly then pour it into your Marmalet glass then put it in a stove and put some fiâ—e in every day To make Jelly of Pippins Take Pippins pare quarter and core them lay them in water and when you set them on the fire shift them in another water and put them in a skillet and put as much water as will cover them and a little more set them over the fire and make them boyl as fast as you can when the Apples are soft and the liquor tasts strong of the Apples then take them off and strain them through a piece of Canvas gently take to a pound of juice 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 boyled put in the juice of 3 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 boyl them in the water till the pill be soft then cut them in long pieces then put it into the syrrup 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 green Walnuts Take Walnuts and boyl them till the water do tast bitter then take them off and put them in cold water and pill off the bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar set them on the fire and when they boyl up take them off and let them stand 2 days and boyl them again once more To preserve white Quinces Take a pound of Quinces boyl them with the skin on but core and pare them take a quarter of a pound of Sugar with water no more than will wet the Sugar put the Quinces into it presently boyl them as fast as may be and skin them when the Syrrup is thick take it up To make Goosberry Tarts Take a pint of Goosberries and put them into a quarter of a pound of Sugar and 2 spponfuls of water and put them on the fire and stir them as you did the former To preserve Rasberries Take as many as you please a lay of Sugar and a lay of Rasberries and so lay them into the Skillet and as much water as you think will make Syrrup enough and boyl them and put two spoonfuls of water in bescum it take it off and let it stand To preserve Currans Part them in the tops lay a lane of Currans and a lane of sugar and so boyl them as fast as you do Rasberries do not put in the spoon but scum them boyl them till the syrrup be pretty thick then take them off and let them stand till they be cold and put them into a glass To preserve Medlars Take the just weight of sugar as they weigh to a pound of sugar put a pint and half of water scald them as long as the skin will come off stone them at the head put the water to the sugar and boyl it and strain it put in the Medlars boyl 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 on prick 3 or 4 holes in every one of them then take the weight of them in Sugar lay the best part of the Sugar in the bottom of a silver or pewter dish then lay your Goosberries one by one upon it strew some of the rest of the sugar upon them and put 2 spoonfuls of the water into half a pound then set the Goosberries on a Chafing-dish of coals and let them stand uncovered scalding upon the fire a pretty while before they boyl but not too long for then they will grow red and when they be boyling 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 boyl and that will harden them and keep them from breaking To make Goosberry Cakes Pick 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 sive and let them stand till all the juice be out and weigh the juice and as much sugar as syrrup first boyl the sugar to a Candy and take it off and put in the juice and set it on again till it be hot and take it off and set them in press till they be dry then they are ready To do Goosberries like Hops Take pricks of black thorn then take Goosberries and cut them a little a cross take out the stones put them upon the pricks weigh as much sugar as they weigh and take a quart or a pint of water and put into the sugar and let it boyl a while then put in the Hops let them stand and scald 2 hours upon the coals till they be soft then take out the Hops and boyl the syrrup a while then take it off and put in the Hops To preserve Apricocks First stone them weigh them and take as much Sugar as Apricocks put in a Bason some in the bottom 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 no more water than will melt the Sugar then boil the Sugar and it together till they be pretty stiff then take them off and put them in Saucers To make Mackerooms Take half a pound of Almonds put them in water stamp them small put in some Rose-water a good spoonful of flower 4 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 bottom put 2 or 3 spoonfuls of water then put in the Damsons and the Sugar and boyl them take them off then let them stand a day or two then boyl them again take them off and let them stand till they be cold How to preserve Mulberries Take as many Mulberries as you please and as much Sugar as they weigh first wet the Sugar with some juice of Mulberries stir your Sugar together then put in your Mulberries then boyl them apace till you think they are boyled enough then take them off and boyl the syrrup a while and put in the Mulberries let them stand till they be cold To preserve Pippins white Take some Pippins and pare them and cut them the cross way and weigh them add 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 be clear at the core take them off and put them up To make white Cheese Cakes Scald 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 do it through a sive and then weigh as much Sugar as it doth weigh and beat it and sift it into the Quinces and stir it all together and set it on the coals and stir it about but let it not boyl at all but let it stand and cool till it be pretty thick then take it off 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 juice 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 on the bottom and some on the top and you may wet the Sugar with some syrrup of Damsons and a little water then set them on the fire and let them stand and soak softly about an hour then take them off and let them stand a day or two then boyl them till you think they be enough take them off and put them up To make Cakes of Lemons of Violets Take of the finest double refined Sugar beaten very fine and searced through fine Tiffany and to half a silver Porringer of Sugar put to it two spoonfuls of water and boyl 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 or paper and when they be cold take them off How 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 into the Skillet where the Sugar is then set them on the fire and let them boyl two hours if it be not enough boyl 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-seeds Coriander-seed and Carraway-seed as you please and 12 Eggs 3 whites left out take the Sugar and sift it fine and the flower also and beat your Eggs a little and mingle them well together with four spoonfuls of Damask-Rose water beat them well together and put in two spoonfuls more and beat it again about an hour and a half in all then butter plate-Trenchers and fit them with stuff scrape some Sugar on them and blow it off again heat your Oven hot enough to bake a pye and let the lid stand up a little while to draw down the heat from the top then take the lid down again and let it stand till it be cold that you may suffer your hand in the bottom then set in the plates and set up the lid again until they rise then take them out and loose them from the plates and scrape the bottoms and let them stand four hours then they be fit to eat How to preserve Grapes to look clear and green Take a pound of Grapes with no stalks on them when they do begin to be ripe then weigh as much double refined Sugar beaten small then take the Grapes that are weighed stone them at the place where the stalks are pull off the skin and strew
some Sugar in the bottom of the thing you do them in and so lay them in the Sugar you did weigh till you have stoned and pilled them and so strew the Sugar upon them and set them on the fire and let them boyl as fast as can be till the syrrup be pretty thick then take them off and put them up until they be cold How to candy Apricocks Take your Apricocks the fairest and scald them and pill them between two cloths crush the water softly out of them as dry as you can without too much flatting them then take of searced Sugar almost as much as they weigh and boyl it all together to a candy height then take it off the fire and lay the Apricocks in it one by one with a feather anoint them over then set them on a Chafing-dish of coals and let them be thorough sod but not boyl then take them off the fire and set it on the Stove or Oven blood-warm and twice a day set them on the fire and turn them once at every heating anoint them with a feather and the same syrrup every time you take them off the fire this do till you see the syrrup begin to spattle and be full of eyes then take them out of the syrrup and lay them on glass-plates and dry them in a Stove or Oven turning them a day or two till they be dry white Pear-plumbs may be done thus How to make Paste of Goosberries or Barberries or English Currans Take any of these tender fruits and boil them softly on a Chafing-dish of coals then strain them with the pap of a roasted Apple then take as much Sugar as it weighs and boil it to a candy height with as much Rose-water as will melt the Sugar then put in the pap of your fruit into the hot Sugar and let it boil leisurely till you see it reasonable stiff almost as thick as for Marmalet then fashion it on a sheet of glass and so put it into the Oven upon 2 billets that the glass may not touch the bottom of the Oven for if it do it will make the paste rough and so let it dry leisurely and when it is dry you may box it up and keep it all the year How to make Paste of Oranges and Lemons Take your Oranges and Lemons and set on the fire 2 vessels of fair water at once boil them and then shift the water 7 times that the bitterness may be taken from them slit them through the midst and take out the Kernels and wring out all the water from them then beat them in an Alabaster Mortar with the paps of 3 or 4 Pippins then strain it through a fine strainer then take as much Sugar as that pap doth weigh being boiled to a candy height with as much Rose-water as will melt the Sugar then put the pap of your Oranges and Lemons into the hot Sugar and so let it boil leisurely with stirring and when you see it stiff as for Manchet the fashion it on a sheet of glass and so set it in a Stove or Oven and when it is throughly dry box it up for all the year How to make Paste-Royal in Sauce Take Sugar the quantity of four ounces very finely beaten and scarced and put it into an ounce of Cinnamon and Ginger and a grain of Musk and so beat it into paste with a little Gum-dragon steeped in Rose-water and when you have beaten it into paste in a stone Mortar then roul it thin and print it with your moulders then dry it before the fire and when it is dry box it up and keep it all the year How to candy Pears Plumbs or Apricocks that they shall look as clear as Amber Take your Apricocks Plumbs and give every one a cut to the stone in the notch and then cast Sugar on them and bake them in an Oven as hot as for Manchet close stopped bake them in an earthen Platter let them stand half an hour then take them out of the dish and lay them one by one upon Glass plates and so dry them if you can get Glasses made like Marmalet boxes to lay over them they will be the sooner candied this is the manner to candy any such fruit How to make Paste-Royal white that you may make Court Boles Caps Gloves Shooes or any pretty thing in moulds Take half a pound of double refined Sugar and beat it well and searce it through a fine Lawn then put it into a fine Alabaster mortar with a little Gum-dragon steeped in a little Rose-water and one grain of Musk so beat it in a Mortar till it comes to a pretty paste then roul it thin with a rouling-pin and print it with your Moulders like Gloves Shooes or any thing else and some you may roul very thin with a rouling-pin and let it dry in an ashen dish otherwise called a Court Cup and let it stand in the dish till it be dry and it will be like a saucer you must dry them on a board far from the fire but you must not put them in an Oven they will be dry in two or three hours and be as white as snow then you may gild box and cup. How to make fine Diet-Bread Take a pound of fine Flower twice or thrice drest and 1 pound a quarter of fine sugar finely beaten and take 7 new laid Eggs and put away the yolk of 1 of them and beat them very well and put 4 or 5 spoonfuls of Rose-water amongst them and then put them in an Alabaster or Marble mortar and then put in the flower and sugar by degrees beat it or pound it for the space of 2 hours until it be perfectly white and then put in an ounce of Carraway-seed then butter your plates and sawcers and put in of every one and so put them into the Oven If you will have a glass and Ice on the top you must wash it with a feather and then strew sugar very finely beaten on the top before you put it into the Oven How to preserve Apricocks Take your Apricocks and put them into a skillet of fair water and put them over the fire until they be something tender then take them up out of the water and take a bodkin and thrust out the stones at the top and then pill off their skins and when you have done put them into a silver dish or bason and lay Sugar very finely beaten over and under them and put a spoonful or 2 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 boil the syrrup a little more when they are cold and the syrrup almost cold put them up in a gally-pot or glass together How to preserve Damsons Take a pound or something more of pure Sugar finely beaten and then take a pound of Damsons and cut a scotch in the side
then take as much evening-milk as will cover it and something more boil it and cool it again till it be blood-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 boil it with a Mace and the yolks of 8 Eggs when it is boiled put it into your stuff then put in six Eggs more whites and yolks season it with a 〈◊〉 quantity of Cinamon Nutmeg and Ginger and a less quantity of Cloves and Mace put in as much sugar as you think will sweeten it have good store of Suet shred small and forget not Salt so boil them To make Sugar-Cakes Take one pound of fine flower one pound of sugar finely beaten and mingle them well together then take 7 or 8 yolks of Eggs and if your flower be good take one white or two as you shall think good take 2 Cloves and a pretty piece of Cinnamon and lay it in a spoonful of Rose-water all night and heat it almost blood-warm temper it with the rest of the stuff when the paste is made make it up with as much hast as you can bake them in a soft oven To make a Calves-foot Pye. Take your Calves feet boll them and blanch them then boil them again till they be tender then take out all the bonâ—◠〈…〉 with Cloves Mace Ginger aâ—â— 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 3 yolks of Eggs and put to the coals season it with sugar and a little Rose-water alwaies stirring it then put it into your Pie and let it stand half a quarter of an hour How to make a very good Pie. Take the backs of four white Herrings watered 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 Rose-water and scrape sugar on it if you put in Butter then put in a handful of grated bread 〈…〉 Cimbals â—ake fine flower dried and as much sugar as Flower then take as much whites of Eggs as will make it paste and put in a little Rose-water then put in a quantity of Coriander-seed and Annise seed then mold it up in that fashion you will bake it in How to preserve Angelica Roots Take the Roots and wash them then slice them very thin and lay them in water 3 or 4 daies change the water every day then put the roots into a pot of water and set them in the embers all night in the morning put away the water then take a pound of roots 4 pints of water and two pound of sugar let it boil and scum it clean then put in the roots it will be boiled before the sirrup then take them up and boil the sirrup after they will ask you a whole daies work for they must boil very softly at St. Andrew's time it is the best time to do them in all the Year To boyl a Capon with Brewis Take a Capon and truss him to boil then set on the fire a good quantity of water scum it very clean before you set on your Capon put a little water Savory and Thyme into the belly of it and a little salt and gross pepper when you have scummed it clean cover it close to boil then take a good handful of herbs as Marigolds Violet-leaves or any such green herbs as you shall think fit wash them and set them on the fire with some of the uppermost of the broth that boils the Capon then put into it good store of Mace and boil it with the Capon when the herbs be boiled 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 2 pound of Sugar 2 ounces of Mace 1 ounce of Nutmegs 1 ounce of Ginger twelve yolks 2 whites take the Milk and Cream and stir it all the time that it boils put your hot seething milk to it and melt all the Butter in it and when it is blood warm temper the Cake put not your Currans in till you have made the paste you must have some Ale-yeast and forget not salt To make Broth of a Neats-tongue Take Claret-wine grated bread Currans sweet Butter Sugar Cinnamon Ginger boil them altogether then take the Neats-tongue and slice it and lay it on 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 Time Fennel and boil 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 boiled put the broth into a vessel and let it stand To make a fine Pudding Take Crums of white bread and so much fine flower then take the yolks 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 it into it To make a broth to drink 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 boil while the Chicken be tender then take the Chicken out and beat it all to pieces in a stone Mortar and put it in again and so let it boil from four pints to a little more than half a pint then cast it through a strainer and season it To boil a Chicken or Partridge 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 so let it boil down and when it is almost boiled have some few herbs parboiled as Lettice Endive Spinage Marigold-leaves for note these herbs are usually used to be boiled which by course will hold their colour in boiling and put some of these aforesaid herbs to the Chicken and Mutton if you think your broth strong enough take out your Mutton then you may put a little piece of sweet butter and a little Verjuice and a very little Sugar and Salt so serve it in with sippets A Broth to drink 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 herbs as the
party requires and boil it well down and bruise the Chicken and put it in again and it is a pretty Broth and to alter it you may put in half a dozen Prunes and leave out the herbs or put them in so when it is well boiled strain it and season it A Broth to eat on Fasting-days Take fair water and set it a boiling and when it is boiled put to it so much strained Oatmeal as you think will thicken it and a large Mace a handful of Raisins of the Sun as many Prunes and as many Currans if your quantity require so boil it and when it is boiled season it with salt sugar and a piece of sweet butter if the time will allow it and for an alteration when this broth is boil'd put in a quantity of Cream and it will do well To make a Ponado The quantity you will make set on in a posnet of fair water when it boils put a mace in and a little piece of Cinnamon and a handful of Currans and so much bread as you think meet so boil it and season it with Salt Sugar and Rose-water 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 2 Eggs for 1 Mess or one draught and beat them well and take away the skin of the yolks and then put them into the Ale when it seetheth be sure to stir them well till it seeth again for a young-ling then let it boil a while and put in your Sugar and if it be to eat cut three or four toasts of bread thin and toast them dry but not brown and put them to the caudle if to drink put none To make Almond Butter Blanch your Almonds and beat them as fine as you can with fair water 2 or 3 hours 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 hours then strain it and season it with Rose-water and Sugar To stew Beef Take a good Rump of Beef cut from the bones shred Turnips and Carrots small and Spinage and Lettice put all in a pan and let it stew 4 hours with so much water and a quart of White-wine as will cover it when it is stewed enough then put in a Wine-glass full of Elder Vinegar and serve it in with sippets To souce a young Pig. Take a young Pig being scalded boil it in fair water and White-wine put thereto Bay-leaves whole Ginger and Nutmeg quartered a few whole Cloves boil it throughly and leave it in the same broth in an earthen pot To boil Flownders or Pickerels after the French fashion Take a pint of White-wine the tops of young Time and Rosemary a little whole mace a little whole Pepper seasoned with Verjuice salt and a piece of sweet Butter and so serve it this broth will serve to boil fish twice or thrice in or four times To make flesh of Apricocks Take Apricocks when they are green and pare them slice them and take half their weight in sugar put it to them so put them in a Skillet and as much water as you think will melt the sugar so let them boil and keep them 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 them into a candy height and then put in your Apricocks and set them over a soft fire but let them not boil so keep them with oft stirring till the syrrup begin to jelly 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 boil them in a thin syrrup till they be tender then take them off and let them lie in syrrup then take Quinces pare 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 boil it to a candy height then stir the Quinces that are in the syrrup 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 jelly of Quinces kernels that have lain in water 2 or 3 hours take 2 good spoonfuls of it and put it to the flesh so keep it stirring leisurely till it begin to jelly upon the spoon then put it into thin glasses and keep it in a stove To preserve Oranges Take a pound of Oranges and a pound of sugar pill the outward rind and inward white skin off take juice of oranges put them into the juice boil them half an hour and take them off 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 among 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 an earthen pan or pot let them stand in the liquor 4 days then take them up and lay them severally one by one upon silver or earthen dishes set them in an Oven after the bread is taken out and so shift them every day upon dry dishes and so till they be dry To dry Peaches Take Peaches and coddle them take off the skins stone them take to four pound of Peaches a pound of sugar then take a gally pot and lay a lane of Peaches and a lane of sugar till all be laid out then put in half a pint of water so cover them close and set them in embers to keep warm so let them stand a night and a day put them in a skillet and set them on the fire to be scalding hot then put them into your pot again and let them stand 24 hours then scald them again then take them out of your syrrup and lay them on silver dishes to dry you may dry them in an Oven when the bread is taken out but to dry them in the Sun is better you must turn them every day into clear dishes To boyl Veal Take Veal cut it in thin slices and put it into a pipkin with as much water as will cover it then wash a handful of Currans
Potatoes and put them in your Pie then take the marrow of three bones rouled in yolks of Eggs and sliced Lemon and large mace and half a pound of butter six Dates quartered put this into your Pie and let it stand an hour in the Oven then make a sharp caudle of Butter Sugar Verjuice and White-wine put it in when you take your Pie out of the Oven A Pigeon or Rabbet Pie. Take one ounce of Pepper 〈◊〉 more salt than season your Pigeons or Rabbet and take two Nutmegs grated with your seasoning then lay your Rabbet in the Pie and one pound of Butter if you heat the Pie hot then put in two or three slices of Lemon and 2 or 3 blades of Mace and as many branches of Barberries and a good piece of fresh butter melted then take it and let it stand an hour and half but put not in the fresh butter till it comes out of the Oven To make Puff-Paste Break 2 Eggs in three pints of flower make it with cold water then roul it out pretty thick and square then take so much butter as past and lay it in a rank and divide your butter in five pieces that you may lay it on at 5 several times roul your paste very broad then rake one part of the same butter in little pieces all over your paste then throw a â—â—â—â—dful of flower slightly on â—â—en fold up your paste and beat â—t with a rouling-pin so roul it out again thus do five times and make it up A Pudding Take a quart of Cream and two Eggs beat them and strain them into the Cream and grate in a Nutmeg and half take 6 spoonfuls of flower beat half a pound of Almonds with some Cream and put it into the cream and mix this together boil your Pudding an hour and no more first flower the Bag you put it in then melt fresh butter and take sugar rose-Rose-water beat it thick and pour it on the pudding you may put to it a little Milk and stick blanched Almonds and Wafers in it add to the same pudding if you will a penny-loaf grated a quartern of Sugar 2 Marrow-bones 1 Glass of Maligo-sack six Dates minced a grain of Ambergreece a grain of Musk 2 or 3 spoonfuls of Rose-water bake the Pudding in little wood-dishes but first butter them your Marrow must be stuck to and again then bake it half an hour five or seven at a time and so set them in order in the dish and garnish them with a sprig in the middle and wafers about it strew Sugar about the branch and sliced Lemon set four round and one in the top Frigasie of Veal Cut your meat in thin slices beat it well with a rouling-pin season it with Nutmeg Lemon and Tyme fry it slightly in a pan beat 2 Eggs and 1 spoonful of Verjuice and put it into the pan and stir it together and dish it Frigasie of Lamb. Cut your Lamb in thin slices season it with Nutmeg Pepper Salt mince some Thyme and Lemon throw it upon your meat then fry it slightly in a pan then throw in 2 Eggs beaten in Verjuice sugar into the pan also a hanâ—ful of Goosberries shake it together and dish it Frigasie of Chickens Kill your Chickens pull skin and feathers off together cut them in thin slices season them with Thyme and Lemons minced Nutmeg and Salt a handful of Sorrel minced then fry it well with six spoonfuls of Verjuice one spoonful of Sugar beat it together so dish it with sippets about Another Frigasie of Chickens Take the former ingredients and add to it boil'd Artichoak bottoms with the meat of the leaves and a handful of scalded Goosberries and boiled Skirrets Lettice tossed in butter and when they are boiled and 2 spoonfuls of Sugar 2 Eggs and Verjuice beaten together and lay your Lettice upon your Chickens as before and sliced Lemon upon it and sippets upon the Dish A Frigasie of Rabbets Cut your Rabbets in small pieces and mince a handful of Thyme and Parsly together and a Nutmeg pepper and salt season your Rabbets then take two Eggs and Verjuice beaten together and throw it in the pan stick it and dish it up in sippets To hash a Shoulder of Mutton Half roast your Mutton at a quick fire cut it in thin slices stew it with gravy sweet Marjoram and Capers and Onions 3 Anchovies Oysters half a Nutmeg half a sliced Lemon stir this altogether with the Meat let it stew till it be tender in a dish then break 3 or four yolks of Eggs and throw it in the dish with some butter toste it well together and dish it with sippets To make a Cake Take half a peck of flower two pound and a half of Currans 3 or 4 Nutmegs one pound of Almond paste 2 pound of Butter and one pint of Cream three spoonfuls of Rose-water 3 quarters of a pound of Sugar half a pint of Sack a quarter of a pint of Yest and six Eggs so make it and bake it To make a Leg of Mutton three or four Dishes Take a Leg of Mutton cut out the flesh and the bone but save the skin whole divide the meat in three pieces and take the tenderest and cut in thin slices and beat it with a rouling-pin season it with Nutmeg pepper and salt mince Thyme and Lemon-peel fry it till it be tender then beat 2 Eggs with a spoonful of Verjuice throw 2 Anchovies into the pan shake it all together and put it into the dish with sippets round the Dish being drest with Barberries scalded parsley and hard Eggs minced Another part of the same meat stew in a dish with a little White-wine a little butter and sliced Lemon one Anchovy two Oysters two baldes of Mace a little Thyme on a branch and one whole Onion take out the Thyme and the Onion when it is stewed do it all together on a Chafing-dish of coals till it be tender then dish it garnish your dish with hard Eggs and Barberries and sliced Lemons and sippets round the dish Take another part of the same meat mince it small with Beef suet and a handful of Sage to 3 quarters of a pound of suet add one pound of meat you may use a spoonful of peper and salt mix this all together stuff the skin of the leg of Mutton hard skuer it close and spit it at a quick fire and well roast it in an hour Take another part of the same meat then put in the pepper and salt with a grated Nutmeg some sweet Herbs and a Lemon-peel minced a penny-loaf grated one spoonful of Sugar a quarter of a pound of Raifins and a quarter of Currans minced all together with the meat and the suet and the rest of the ingredients put to 2 spoonfuls of Rose-water and as much salt as spice then make it up in little long boles or roules and butter your dish and lay them in with a
Mortar then lay a row of Suet a row of Beef strow your spices between every lane then your Vinegar so do till you have laid in all then make it up but first beat it close with a rowling pin then press it a day before you put it in your paste To roast a Shoulder of Mutton with Thyme Draw your Shoulder of Mutton and when it is half roasted save the gravy and cut a good deal of the inside of it and mince it gross and boyl it in a dish with the gravy and Thyme Clarret-wine and sliced Nutmeg and when your shoulder is roasted lay it in the dish with sliced Lemon but remember to scotch your Mutton in roasting as you do when you boyl it To roast a Shoulder of Mutton with Oysters When you open the Oysters save the liquor then season them with Pepper and a little Cloves and Mace and herbs finely chopped and the yolks of 2 or 3 Eggs chopped small and some Currans parboyled a little then stuff your Shoulder of Mutton thick with your Oysters then season it and lay it to the fire and roast it then take the rest of your Oysters boyl them with a little White-wine and some Butter this is sauce for your shoulder of Mutton when your Oysters are opened you may parboyl them in their own liquor then take them out and season them To make Angellets Take a quart of new Milk and a pint of Cream and put them together with a little Runnet when it is come well take it up with a spoon put it into the Vate softly and let it stand 2 days till it is pretty stiff then slip it out and salt it a little at both ends and when you think it is salt enough set it a draying and wipe them and within a quarter of a year they will be ready to eat To make black Puddings Take your blood when it is warm put in some salt and when it is throughly cold put in your groats well pickt and let it stand soaking a night put in the herbs which must be Rosemary large Savory Pennyroyal Thyme and Fennel then make it soft with putting of good Cream hot until the blood look pale then beat 4 or 5 Eggs whites and all and mingle it then season it with Cloves Mace Pepper Fennelseeds then put good store of Beef-suet in your stuff and mince your fat not too small To make white Puddings After the Humbles be very tender boyled take some of the lights with the hearts and all the flesh and fat about them pricking from them all the sinews and skin then chop the meat small as can be then put to it a little of the Liver vâ—ry finely searced some grated bread searced four or five yolks of Eggs a pint of very good Cream a spoonful or two of Sack a little Sugar Cinnamon Cloves and Mace a little Nutmeg a few Carraway-seeds a little Rose-water mingled with a god deal of swines fat a little salt roul it in rouls two hours before you go about it let the fat side of the skin be turned and steeped in Rose-water till you fill them To make Almond Puddings Take a pound of Almonds blanched and beat them very small with a little Rose-water boyl good Milk with a flake of Mace and a little sliced Nutmeg when it is boyled take it clean from the spice then take the quantity of a penny loaf grate it and searce it through a Cullender and then put it into the Milk and let it stand till it be pretty cool then put in the Almonds and 5 or 6 yolks of Eggs and a little Salt Sugar what you think fit and good store of Beef-suet and marrow very finely shred To make a Pudding to bake Take a penny loaf pare it slice it in a quart of Cream with a little Rose-water break it very small take 3 ounces of Jordan Almonds blanch'd and beaten small with a little Sugar put in some 8 Eggs beaten a Marrow-bone and 2 or 3 Pippins sliced thin or any way mingle these together and put in a little Ambergreece if you please To make a boyled Pudding Take a pint of Cream or Milk boyl it with a stick of Cinnamon a little while and take it off let it stand till it be cold put in 6 Eggs take out 3 whites beat your Eggs a little before you put them into the Milk then stir them together then take a penny Roul and slice it very thin and let it lie and soak and then bray it very small then put in some Sugar and butter your cloth before you put it in it will take but a little while seething and when you take it up melt a little fresh Butter and a little Sack and Sugar beat all these together and put it into the dish with your Pudding to be served in To make a Cream Pudding to be boyled Take a pint and a half of thick Cream and boyl it with Mace Ginger and Nutmeg quartered then put to it 8 Eggs with four whites beaten and Almonds blanch'd a pound and strained in with the Cream a little Rose-water and sugar and a spoonful of flower searced very fine then take a thick napkin wet it and rub it with flower and tie the pudding up in it boyl it where Mutton is boyled or in the Beef-pot remember to take out the whole spice out of the Cream when it is boyled the sauce for this Pudding is a little Sack Sugar and a pretty piece of butter you must blanch some Almonds when they are blanched cut every Almond in 3 or 4 pieces the long way and stick them up an end upon the Pudding very thick To make a White-pot Take a pint and a half of Cream a quarter of a pound of Sugar a little Rose-water a few Dates sliced a few Raisins of the Sun six or 7 Eggs and a little large Mace a sliced Pippin or Lemon cut sippet fashion for your dishes you bake in and dip them in Sack or Rose-water To make a forced dish of any cold Meat Take any cold meat and shred it small a little Cloves and Mace and Nutmeg and 2 yolks of Eggs a spoonful or two of Rose-water a little grated bread a little Beef-suet shred small make it up in Balls or any fashion yoâ— please and boyl them in tried suet between two earthen Dishes your suet must boyl before you put in your meat for sauce a little Butter Verjuice and Sugar To make a forced 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 parboyl it and mince it with a little Beef-suet put into it a little sweet Herbs shred 3 or 4 Dates sliced a little beaten Nutmeg Cloves and Mace a few Currans a little Sugar a little Verjuice 3 or 4 Eggs mix them together and put them in the skin and set it in a dish and bake it
To boyl a Calves-Head with Oysters Take the head and boyl it with water and salt a little White-wine or Verjuice 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 liquor of the Oysters then put it together and put it to the Calves-head and the largest Oysters upon it a slit Lemon and Barberries so serve it in To fry a Coast of Lamb. Take a Coast of Lamb and parboyl it take out all the bones as near as you can and take 4 or 5 yolks of Eggs beaten a little Thyme and sweet Marjoram 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 Herbs and fry them with butter then take a little butter White-wine and Sugar for sauce To stew Sausages Boyl them in fair Water and Salt a little for sauce boyl some Currans alone when they be almost tender then pour out the water and put in a little White-wine Butter and Sugar To boyl Ducks When they be half boyled take a quart of the liquor 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 Herbs a few Capers and a little Camphire when it is boyled put some Sugar to season it withal To make White-broth with a Capon Truss your Capons and boyl them in fair water and when they are half boyled take out 3 pints of the liquor and put it into a quart of Sack and as much White-wine and slice 2 ounces of Dates half or quarterwise as you please a little whole Mace Cloves and Cinnamon a Nutmeg sliced of each a little quantity boyl the broth in a Pipkin by it self until the Dates begin to be tender then put in the Marrow of two bones and let it boyl a little not too much then when your Capons be near ready break twenty Eggs save the yolks from the whites and beat the yolks until you may take up a spoonful and it will not run beside the spoon then you must put a little cold broth to him and so strain them through a cloth then take up some of the hot broth to beat your Eggs because else it will turn let it have a walm or 2 after the Eggs be in but not seeth too much for fear it turns then dish your Capons and pour your broth on them and garnish your dish as your please To make stewed Broth. Take a neck of Mutton or a rump of Beef let it boyl 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 2 pound of Prunes last of all then when it is stewed so season it with a quart of Claret and a pint of Sack and some Sanders 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 withal and a few whole Prunes out of your pot To make Gallendine sauce for a Turkie Tâ—ke 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 corss-way then put them in a Pipkin or Skillet and cover them almost with Pepper and Mace and water so let them stew softly with a whole Onion in it till part of the liquor be consumed then put in as much White-wine as will cover them again take Parsley sweet Marjoram Winter-savory with a little Thyme and shred them very small and put them in and let them boyl till they are almost enough then put in a good piece of Butter To boyl a Leg of Mutton Take a Leg of Mutton and stuff it for the stuffing take a little Beef suet and a few sweet herbs chop them small and stuff it then boyl it and put in a handful of sweet herbs cut them small mingle a hard Egg amongst the herbs and stew it upon the Mutton melt a little Butter and Vinegar and put into a dish and send it in To keep Quinces all the Year First you must core them and take out the kernels clean and keep the cores and kernels and set over some water to boyl them then put them in when you set over the water then let them boyl 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 boyl till they be thick see you have as much liquor as will cover the Quinces and if you have not enough take of the smallest Quinces and stamp them to make more liquor and when it is boyled good and thick you must strain it through a coarse cloth and when the Quinces be cold then put them into a pot and the liquor also and be sure the liquor cover them you must lay some weight upon them to keep them under so cover them close let them stand 14 days 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 liquor for it will have a skin on it within a month or six weeks To pickle Cucumbers Take the Cucumbers and wash them clean and dry them clean in a cloth then take some water vinegar salt Fennel-tops and some Dill-tops and a little Mace make it fast enough and sharp enough to the tast then boyl it a while and then take it off and let it stand and be cold then put in the Cucumbers and lay a board on the top to keep them down and tye them close and within a week they wilâ— be fit to eat To pickle purslain Take the Purslain and pick it iâ— little pieces and put it into a poâ— or barrel then take a little water vinegar and salt to your tast it muâ—â— be pretty strong of the Vinegaâ— and Salt and a little Mace anâ— boyl all these together and poâ—â— this liquor in seething hot into the Purslain and when it is cold tie it close but lay a little board on the top to keep it down and within a week or 2 it is fit to eat To do Clove-Gilliflowers up for Salletting all the year Take as many Clove-Gilliflowerâ— as you please slip off the leaves then strow some Sugar in the bottom of the Gally-pot that you do them in and then a lane of Gilliflowers and then a lane of Sugar and so do 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