pound of Cinamon bruise it and steep it in a quart of White-wine a quart of Rose-water and a pint of Muscadel twelve hours with often stirring and from this Alembeck three pints which will not be only pleasant but fortifie nature and restore lost vigour To make Rosemary-Water Take the Flowers and Leaves of Rosemary in their prime half a pound and four â—unces of Elicampane Roots a handfull of Red Sage three ounces of Cloves the same quantity of Mace and twelve ounces of Anâ—iseeds beat the Herbs together and the Spices separately putting to them four galâ—ons of White-wine and after a weeks standing distill them over a gentle fire Spirit of Wine how to make it To Distill or rather Alembeck Spirit of Wine is to draw off any Wine you think fit over a gentle fire to what height you please by often rectifying it and is very good moderately taken in cold distempers or to mix with Cordial Waters of a cooler nature To make Treacle-water excellent good in case of Surfeits or the like disorders of the Body Take the Husks of green Walnuts four handfulls of the Juyce of Rue Cardus Marigolds and Baum of each a pint green Petasitis Roots one pound Angelica and Masterwort of each half a pound the Leaves of Scordium four handfulls old Venice-Treacle and Mithridate of each eight ounces six quarts of Canary of Vinegar three quarts and of Lime-juyce one quart which being two days dijested in a Bath in a close Vessel distill them in Sand c. A Cordial Mint-Water is thus made Take two handfulls of Mint green two handfulls of Cardus and one of Wormwood and soak them in new Milk being bruised and after three or four hours infusion draw off the water by way of Distillation and keep is close stopped for your use it being excellent good in case of pains in the Belly or Stomach An excellent Water for Sore Eyes or to Restore the sight Take Smallage Rue Fennel Vervein Agremony Scabeous Avens Hounds-tongue Eufrace Pimpernel and Sage of each a handfull Roach-Allum half an ounce Honey a spoonfull dissolved in Rose-water distill them in a cold Still and when you use it put in a little Allum and Honey and suffer it to dissolve washing your Mouth with it Evening and Morning An excellent Water for a Canker Take of the Bark of an Elder-tree Sorrel and Sage of each two handfulls stamp them well and strain out the Liquid part mingling it with double the quantity of White-wine and often with a feather dipped in it wash the Sore c. A Water very good for a Fistula Take a pint of White-wine an ounce oâ— the Juyce of Sage Borace in Powder threâ— peny weight Camphire-powder the weighâ— of a groat boil them two hours over a gentle fire strain them through a Woollen-cloth and being cold wash therewith the place grieved An excellent Water to cleanse any filthy Ulcer Take of the Water of Plantane and that of Red Roses each a pint the Juyces of Housleek Nightshade and Plantane of each a quarter of a pint Red Roses half a handfull Myrtle Cyprus-nuts of each half an ounce of the Rind of Pomgranate three drams St. John's Wort half a handfull Flowers of Molleyn half as much Myrrh Frankincense each a scruple Honey of Roses a pound and four ounces distill them together and of the Water take a pint and dissolve in it six ounces of Conserve of Roses and one ounce of Syrup of dry Roses with twelve drops of the Oyl of Brimstone and wash the place grieved An excellent Water for the Heats and Inflammation of the Eyes Take of Alloes Epatick fine Sugar Tutty-stone powdered each an ounce of red and white Rose-water each a pint put them in a double glass and set them in Balneo Maria five or six days often shaking them and with a feather dipped in it wash your Eyes as often as you see occasion as likewise your Forehead and Temples An excellent Water for a sore Leg or for a Canker in any part or place Take of Woodbine-leaves Ribwort Plantane Abinte of each a handfull clarified English Honey three spoonfuls Roach-Allum an ounce put them into three quarts of Running-water and let them seeth till a third part be consumed then strain out the liquid part and keep it in a new glazed Earthen-pot for your use washing the afflicted place with it twice a day A Water to turn back the Rheum that afflicts the Eyes Take of red Rose-water six ounces White-wine and Eye-bright-water of each the like quantity Lapis-Tuttiae three scruples Alloes Epatick the like quantity fine Sugar two ounces put them into a Glass with a narrow neck and set them in the Sun for the space of thirty days shaking them twice a day and then with the liquid part wash the Eye-lids Temples Forehead and the Nape of the Neck An excellent Water to cool the Liver and Heart as also in case of a Feaver Surfeit or Ill digestion Take two handfulls of Wood-sorrel the like of Barbary-leaves half a dozen Plantane-roots washed and sliced two ounces of Mellion-seed of Comfry and Borrage-flowers each an ounce steep them in a gallon of fair water well sweetned with Sugar-candy and distill them giving the party grieved two ounces of the Water with an ounce of the Syrup of Citron or Lemon An excellent Water for an Internal Bruise Take two handfulls of Scabeous-flowers of Peny-royal Camomoil Smallage and Bay-leaves each a handfull Myrrh pulverized half an ounce Harts-horn two ounces and two quarts of Malaga-wine bruise the Herbs c. in the Wine and then distill them altogether and let the party drink two ounces of the Water morning and evening An excellent Water for the Stone to provoke Urine and prevent Stoppage c. Take two quarts of new Milk Saxifrage Parsley Peletory of the Wall Mother Time green Sage Radish-roots sliced of each a handfull steep the Herbs and Roots over night in the Milk and distill them the next morning which done mingle six spoonfulls of the Water with as much White-wine into which grating a third part of a Roasted Nutmeg drink it off and so continue to do divers times and you will find extraordinary benefit thereby poppy-Poppy-Water how to make it Take two pound of red Poppy-leaves half an ounce of bruised Cloves and the like quantity of sliced Nutmeg steep these in a quart of Canary and after two hours standing put them into your Still and draw off the Water over a gentle fire Cordial Angelica-Water is made thus Take of Cardus Benedictus a handfull well dried of Angelica-roots three ounces of Nutmeg Cinamon and Ginger each an ounce of Myrrh half an ounce and one dram and a half of Saffron of Cardamums Cubebs Galingal and Pepper of each a quarter of an ounce bruise them and steep them in two quarts of Canary and draw them off with a common Still Aquamirabilis is thus made Take three pints of White-wine of the â—ce of Celendine and Aquavitae each
into the thickness oâ— Syrup and keep it for your use Some theâ— are that make it without fire but in my opâ—nion this way must be the best for keeping To make Syrup of Violets Take the Flowers of the blew Violetâ— clipping off the Whites and to a pound them add a quart of boiling-water and for pound of white Sugar stirring them toâ—â—ther and stopping them close in an Earth vessel four days then strain them pressâ—â— out the liquid part which being moderate heated on a gentle fire will thicken into Syrup To make Syrup of Wormwood Take Roman Wormwood the Leaâ—â— only half a pound Leaves of red Roses Flowers two ounces Indian-spike thâ— drams of the best White-wine a quart 〈◊〉 the like quantity of the Juyce of Quinces for want of it Syder bruise and infuse thâ— for the space of twenty six hours then being them till the liquid part is half consumâ—â— strain out the remainder and adding two pounds of sugar boil it up into a syrup To make Syrup of Lemons Take a gallon of the Juyce of sound Lemons strain it and let it clarifie and boil it up with six or seven pounds of fine sugar till it be of the thickness of a syrup and sweet enough for your purpose An Excellent Syrup to preserve the Lungs and for the Astma Take of Nettle-water and Coltsfoot-water each a pint Anniseed and Liquorish-powder of each two spoonfuls Raisins of the Sun one handful sliced Figs number four boil them together till a fourth part be consumed strain the liquid part and make it up into a syrup with a pound of white Sugar-candy bruised into powder and take two spoonfuls of it each morning fasting An Excellent Syrup to open Obstructions and help the shortness of Breath Take Hysop of the first years growth and Peny-royal of each a handful stamp them and strain out the Juyce and add of English Honey the like proportion heat them in a Pewter dish over a chasing-dish of Coles till â—he Juyce and Honey be well incorporated and making it continually fresh let the party afflicted take early each morning and late each night two spoonfuls To make Syrup of Roses by Infusion Take of the Water of Infusion of white Roses five pounds clarified Sugar four pounds and boil them with a gentle fire to the thickness of a syrup then soak two pounds of fresh white Roses in six pound of warm water suffering them to stand for the space of twelve hours close covered then ring them out and put in other fresh Roses and so continue to do till the Water has the perfect scent of the Roses and then the Water is fitting for the Sugar to be dissolved in and used as aforesaid This Syrup draweth from the Entrails thin choler and waterish humours and is therefore fitting to be taken moderately by children aged Persons and such as are afflicted with the superabundance of either Choler or Phlegm How to make Catholicum Majus Take of the four great cold seeds cleansed and of white Poppy-seeds each a dram Gum-Dragant three drams red Roses yellow Saunders Citron and Cinamon each two drams Ginger one dram of the best and choicest Rubarb and Diacridum each halâ— an ounce Agarick Turbith of each two drams white Sugar dissolved in Rose-water wherein two ounces of Senna have been concocted one pound make them into Tables of three scruples and let one Table be the dose It gathereth humours from all parts of the Body and expells them without molesting health or impairing of the strength but rather fortifying nature c. Syrup of Radish how to make it Take of the Roots of Garden and wild Radishes of each an ounce of Saxifrage Kneeholm Borage Sea-Holly Pettywhin O Cammack or Ground-Furz Parsley Fennel each half an ounce the Leaves of Betony Pimpernel wild Time Tendercrop of Nettles Cresses Samphire Venus-hair of each a handfull the fruit of Sleepy Night-shade and Jubebs of each twenty the seed of Basil Burr Parsley of Macedonia Carroways Seseli yellow Carrots Grommel Bark of Bay-tree Root of each a scruple Raisins stoned Licoras of each a dram boil them in ten pounds of water till four of them be consumed then strain it and with four pounds of Sugar and half the quantity of clarified Honey make the liquid part into a Syrup over a gentle fire adding an ounce of beaten Cinamon and half the quantity of grated Nutmeg This being taken at convenient times expelleth Gravel and Stone and scowreth the Kidneys if it be mixed with other lenitive and scowring matters and also provokes Urine Syrup of Vinegar compound how to make it Take of the best Wine-Vinegar a gallon boil it and take off the scum that arises then stamp Endive Maiden-hair and Wood-sorrel with Barbaries or green Grapes press out the Liquor and put it into the Vinegar to the quantity of a quart boil them up till a fourth part be consumed then add six pounds of Sugar or so much as will make it into a Syrup and give two spoonfulls at a time with success in case of any hot distemper or feavorish disorder of the Body or to expell gross phlegmatick humours Oxymel simple how to make it Take of the clearest Water and clarified Honey of each four pounds boil them till half the Water be consumed then add of Wine-Vinegar two pounds and suffer them to boil to a syrup This syrup extenuateth the gross humours takes away slimy matter and opens all Obstructions and Asthma that is Obstruction of the Lungs with Phlegm from whence ariseth shortness of breath Syrup of Barberries is made thus Take your Barberries picked from the stalks boil them to a pulp then strain and rarifie the Juyce then boil it up being six pounds with six pounds of fine Sugar into a syrup or if you find that will not thicken it sufficiently you may add more To make Syrup of Cowslips Take a gallon of the Distilled simple Water of Cowslips and put into it half a peck of the flowers clean picked the yellow part only boil them up with the Water and add to the liquid part after it is strained from them six pound of sugar heating it over the fire till it become a syrup To make Syrup of Maiden-hair Take the Herb so called to the quantity of six ounces shred it a little and add of Licorish-powder two ounces and a half steep them twenty four hours in three quarts and a pint of hot water add five pounds of fine Sugar to the Liquor after it is boiled and consumed a third part and set it again on the fire till it become a syrup To make Syrup of Licoris Take of the Root of Licoris newly drawn from the ground two ounces scrape it into Powder of Coltsfoot four ounces of Maiden-hair and Hysop each half an ounce infuse them twenty four hours in three quarts of Water then boil them till a half part be consumed which done strain out the remainder and with a pound of clarified Honey and the like
To Pickle Cucumbers so that they may wear a lasting Green. Take your Cucumbers of a moderate size wash them in Water and Salt there letting them steep six hours then boiling Wine-vinegar Dill and Fennel-tops Coriander-seeds Cloves and Mace with a little Bay-salt and a pint of the Juyce of Mint put them into it when warm and stop them up for a month To make French Beans a lasting Green. Boil them in Water and a small quantity of Salt till they are a little soft then having sharp Vinegar Pepper and Bay-leaves ready boiled with some blades of Cinamon put them into it and stop them up as the former Thus Broom-buds Ash-keys green Grapes green Plumbs Gooseberries Currans and the like may be Pickled though the latter must be only Scalded To Pickle Barberries Take the fairest Bunches dip them into warm water and then make a Pickle with a pint of sharp Vinegar to a gallon of Water that has been well boiled and scummed and to each gallon add a quart of Bay or Spanish Salt and putting in the Barberries keep them down with a stone So Quinces Apples green Walnuts and Olives are Pickled To Pickle Mushroons Take a quart of Water and a pint of Vinegar put your Mushroons the smallest boiling-hot into it and when they have contracted a kind of softness take them out and put them to the sharpest Vinegar with whole Pepper long Ginger Mace and Bay-leaves And thus you may Pickle Clove-Gilliflowers Prim-Roses Roses Cowslips green Peaches or the like As for Sampher it is boyled in Salt and Water to a little tenderness and then put up with a Pickle made of half Vinegar and half water and salt boiled up to a hight And thus much for Pickles To Wash Tiffanies Take the finest Crown-soap soap them on their Hems or Laces and with a gentle hand pass them through three Lathers forbearing to wring or wrince them but keeping them from the Air dry them over the flame of Brimstone then to a pound of Starch add a quarter of an ounce of Smalt if you think convenient but on necessity as much Allum as a Hazle-nut boil it to a fineness and charge it lightly on your Tiffanies and dry them being wet therewith by a fire still clapping them in your hands and when they are very clear shape them by the pattern you took before they were washed and iron them with a smooth though quick Iron till they shine and you will find little difference as to the gloss between them and new Some there are that instead of Starch use Gum-water To Wash Sarsnet If white spread it upon a smooth clean board long-ways soap it well but let the Soap lye thin then with a small hard Brush raise a gentle Lather by brushing it the right wâ—â— of the Silk and turning it in order do the other side in the same manner then cleanse it with fair water and make a new Lather hot and renew it three times with turning then cast the piece into hot water where Gum has been dissolved and a small quantity of Smalt infused let it lye there covered a convenient time then folding it smooth dry it as well as you can by clapping it between your hands then dry it over Brimstone and spreading it on the Table iron it with a hot Iron on the right side Black Sarsnets in Washing are managed the same way only they are wrinced generally in small Beer without any Gum and ironed upon a Woollen-cloth The Modish way to Wash and Starch Point-Laces Put your Points into a Tent and make a strong Lather with Castle or Cake-soap then with a small soft Brush dipped therein rub your Point well continuing to wash it on both sides till it have passed four Lathers wrince it then in fair water and afterward pass iâ— gently through blew water then starch it over on the wrong side lightly with very thin Starch and follow it with your brush after that suffer it to dry and with a round bodkin open the holes or parts that in washing were closed as also the Gimp or Over-laying and not suffering it to be too bleâ—â—â— gently iron it on the wrong side and set it out to advantage Coloured Silks may be Washed as white Sarsnet avoiding the blew water or drying over Brimstone To take a Spot or Stain out of Silks Worsted or Woollen Take two ounces of Castle-soap half an ounce of Bone calcined half an ounce of Camphire make them up into little balls with the Water of Betony and Lather the place with a small quantity of warm Vinegar and it will effect your desire Cake-soap Lemon-juyce and Roach-allum will do the like To take Pitch Rosin Tarr or soft Wax out of Stuffs or Woollen Take Oyl of Turpentine and suffer it to soak in a while then rub the Cloth or Stuff together and it will crumble out To take the Stain of Fruit Ink or the like out of Linnen Take Castle-soap boil it to a Jelly in Milk lay it upon the Spot a night then pour upon it the Juyce of a Lemon and in doing so after a Washing or two the Spot will disappear To cleanse Silver or Gold Lace Take it off and dipping a Brush continually in burnt Allum rub it gently over and the Colour will be restored An Excellent way to Perfume Gloves is this Take of Storax and Calamint each an ounce of Benjamine two ounces the first and the last being to be beaten by themselves add to them an ounce of the weaker cinamon-Cinamon-water and four ounces of the Oyl of sweet Almonds mingle them with a Muller on a stone and having first wetted your Gloves with Hysop-water gently anoint them with the Perfume and it will smell beyond expectation To cleanse all sorts of Plate Lay it in Soap-lees a night then with Salt and Vinegar rub out the Spots after daub it over with Chalk and Vinegar dry it by the fire and with a warm Woollen-cloth rub it off and it will look as bright as new Thus have I unravell'd or at least exposed to some such secrets as are not common From whence I shall proceed to give the Virtuous Cook-Maid Instructions CHAP. XIII The Experienced Cook-Maid and Cook or Directions for the newest and most Excellent way of dressing Flesh Fish and Fowl of all sorts and in divers manners As also making Pyes Tarts Custards Likewise what relates to the under Cook-Maid and Scullery-Maid with other variety SInce the Cook-Maids charge and care is no less than the former and her labour more I shall give her what encouragement I can in rendering matters plain and easie As for her skill it must chiefly consist in dressing all sorts of Meat as Flesh Fish and Fowl in preparing of bak'd Meats and Pastry and to be expert in making Sawces and garnishing proper to the several varieties that must consequently offer And therefore these things I shall consider she in the first place considering to have all her Kitchin-materials in good order A Capon
quantity of Loaf-sugar boil it up into a syrup To make Syrup of Cittron Peels Take of the Peels of yellow Cittrons a pound of the Berries or Juyce of the Berries of Cherms a dram steep them a night in spring-Spring-water to the quantity of two quarts then boil them till a half part be consumed and taking off the scum strain it then boil it up to a syrup with two pound and a half of Sugar To make Syrup of Harts-horn or rather Harts-tongue Take of the Herb called Harts-tongue the Roots of both sorts of Bugloss Polipodium of the Oak Bark of Caper-roots Tameris Hops Maiden-hair Baum of each two ounces boil them in five quarts of Spring-water till a fifth part be consumed to which add four pounds of fine sugar and boil it up to a syrup To make Syrup of Cinamon which is excellent good in case of Faintings or cold Distempers Take of the best Cinamon four ounces bruise it and steep it in three pints of White-wine and a pint of small Cinamon-water three days by a gentle fire add three pound of Sugar when it is strained and boil it up to a syrup To make the Syrup of Quinces Take three quarts of the Juyce of Quinces let it be well setled and clarified boil it over a gentle fire till half be consumed then add three pints of Red-wine with four pounds of white Sugar and a dram and a half of Cinamon and of Cloves and Ginger two scruples and boil them up into a syrup To make Syrup of Hysop Take a handfull of the Herb so called Figs Dates and Raisins of each an ounce boil them in three pints of Water till a third part be consumed strain and clarifie the remainder with the Whites of two Eggs adding two pound of fine Sugar and so make it up into a syrup and it will continue good a twelvemonth To make an Excellent Syrup for a Cough or Cold or to restore decaying Lungs Take two quarts of Spring-water put into it an ounce of Sydrack half an ounce of Maiden-hair two ounces of Elicampane-roots sliced boil them in an Earthen-vessel till half be consumed add more to the liquid part strained off two pound of Sugar and boil it up into a syrup two spoonfulls of which take morning and evening being a wonderfull restorative To make Syrup of Elder now greatly in use Take the Elder-berries fresh when they are full ripe strain out the Juyce boil it till a third part be consumed scum it clean and add to a gallon an ounce of Mace and six pound of Sugar boiling it up to a syrup To make Syrup of Roses Take a gallon of fair water and a quart of White-wine put into them when they boil a peck of red Roses pickt and let them boil till they appear white then press them and put them into the liquid part and boil it often adding the Whites of two Eggs well beaten and a pound of Sugar to each pint of Liquor and when you find it sufficiently thick preserve it in Glasses or Earthen-vessels close stopped for your use To make Syrup of Vinegar Take of the Roots of Smallage Fennel Endive of either three ounces of the Leaves of Anniseed Smallage Fennel Endive half an ounce of each boil them gently in three quarts of Spring-water till half be consumed then strain and clarifie it with three pound of Sugar and add a quart of White-wine Vinegar and boil it up to a syrup To make Syurp of Saffron Take a pint of Endive-water two ounces of Saffron finely beaten steeping it in the Water for the space of two days at the end of which strain out the Saffron and with a pound of Sugar boil it up to a syrup To make Syrup of Mint Take the Juyce of ripe Quinces and of Pomgranets of each a pint and a half dried Mint half a pound and of the Leaves of red Roses two ounces let them steep a day and a night in the Liquor boil it then till half is consumed and add four pound of Sugar to make it into a syrup These as the most material I thought fit expresly to mention what remains a Gentlewomans discretion by these Rules may direct her to perform And so I proceed to give Directions for Preserving and Conserving c. CHAP. IV. Instructions for a Gentlewoman in Preserving and Conserving Fruits Flowers Roots and what else is usefull on sundry occasions for setting out Banquets c. PReserving of Fruits Roots and Flowers c. to be at hand for ornament or taste is no doubt a curious Art. Wherefore that a Gentlewoman should not be ignorant of such curiosities I shall incert many Directions worthy to be observed and at the same time speak something of Conserving c. To Preserve Mulberries Strain two quarts of the Juyce of Mulberries and add to it a pound and a half of sugar boil them together over a gentle fire till they become in a manner a syrup then put into it three quarts of Mulberries not over ripe and after they have had one boil take them off and put them together with the Liquor into an Earthen-vessel stop them close and keep them for your use To Preserve Gooseberries Take them before they be over-ripe cut off their stalks and tops and if you have leasure stone them then laying in an Earthen-vessel a Layer of sugar lay upon it a Layer of Goosberries and so do between every Lay till your Vessel be almost full then add about a pint of Water to six pound of Goosberries and the Goosberries having before been scalded set them in this manner over a gentle fire and let the sugar melt when being boiled up you may stop them up and reserve them for your use To preserve Cherries Take your Cherries when they are in their prime and scattering some Sugar and Rose-water at the bottom of your Preserving-pan put them in by degrees still casting in your sugar remembring there be put an equal weight of either and being set on a quick fire you may add a pint of White-wine if you would have them plump and when you find the syrup boil'd up sufficiently take them off and put them into your Gally-pots for use To Preserve Apricocks Observe when they are moderately ripe to pare and stone them laying them a night in your Preserving-pan amongst Sugar it being layed in Lays and in the morning put a small quantity of fair Water or White-wine and set them on Embers and by increasing a gentle fire melt the Sugar when being a little scalded take them off and letting them cool set them on again and boil them up softly till they are tender and well coloured at what time take them off and when they are cool put them up in Glasses or Pots for your use To preserve green Walnuts Observe to gather them on a dry day before they have any hard shell and boil them in fair water till they lose their bitterness then put them into cold water and
to grow stiff and cool dip your Flowers into it and taking them out presently lay them one by one in a Sieve and hold over a chasing-dish of Coles and they wiâ—â— dry and harden To dry Plumbs Pears Apples Grapes or the likâ— You must first Preserve them then wasâ— or wipe them after which set them upoâ— Tin Plates in a Stove or for want of it aâ— Oven not to hot and turn them as you see occasion observing ever to let them havâ— their Stalks on These things more especially being fit to be understood by a young Gentlewoman 〈◊〉 have spoken of them in order And since there are many other things necessary oâ— which I have said nothing I shall proceed to give Instructions as they occur which I hope will prove altogether as profitable CHAP. VI. â—â—structions for a Gentlewoman in making of Marmalade Paste of Fruit Artificial Fruit Jellies of Fruit Quiddanies Fruit-cakes Honey Conserve for Tarts Maccaroons Comfits and Confections after sundry forms and manners To make Marmalade of Oranges â—Are your Oranges as thin as may be and let 'em boil till they are soft in two or â—ree waters then take double the number â—f good Pippins divide them and take aâ—ay the core boil them to pap without loâ—ng their colour strain the pulp and put a â—â—und of Sugar to every pint then take out â—e pulp of the Oranges and cut the peel â—nd boil it till it is very soft bruise it in the â—â—yce of two or three Lemons and boil it up 〈◊〉 a thickness with your Apple-pap and half pint of Rose-water To make Paste of Cherries Boil the Cherries till they come to be veâ—â— soft and strain the pulp through a fine â—eve and add a pound of Sugar to a pint â—ffen it with Apple-pap and boil it up to a â—ght then spread it upon Plates and dry it To make Marmalade of Grapes Take the ripest Grapes gathered in a drâ— day spread them upon a Table where thâ— Air and the Sun may come at them afteâ— which take from them the stalks and seed boiling the Husk and Pulp or Juyce in a Paâ— with often scuming whilst it is reduced to third part and then let the heat be gentle and when you find it thickned strain 〈◊〉 through a Sieve and boiling it once more add a small quantity of fine sugar or thâ— Powder of white Sugar-candy and so put iâ— up in Pots covered with Paper for youâ— use To make Honey of Mulberries Take the Juyce of the black Mulberries and add to a pound and a half of their Juycâ— two pound of clarified Honey and boil therâ— up with often scuming till a third part be consumed To make Jelly of Quinces Currans or Gooseberries Take the Fruit and press out the Juyce clarifie it and add to each quart a pound oâ— sugar clarified and boiled up to a Candy hight then boil them together till a thirâ— part be consumed then add a pint of White wine wherein an ounce of Cherry-tree oâ— Plumb-tree Gum has been dissolved and iâ— will make it a perfect Jelly To make Lemon-Cakes or Cakes of Lemons Take fine sugar half a pound to two ounâ—es of the Juyce of Lemons and the like â—uantity of Rose-water boil them up till â—hey become Sugar again then grate into it â—e rind of hard Lemons and having well â—â—corporated them put them up for your â—se into coffins c. being cold and cover â—m with Paper Artificial Walnuts are thus to be made Take a Sugar-plate and print it like a Walâ—ut kernel yellowing the in-side with Safâ—on then take seraced Sugar and Cinamon â—nd work them with Rose-water in which â—um-dragon has been steeped into a Paste â—nd print it in a Mould made like a Walnut-â—ell and when the kernel and shell are dry â—ose them together with Gum-dragon or â—um-Arabick and they will deceive the â—uest who will take 'em for real Walnuts To make Artificial Oranges and Lemons Take Moulds of Alablaster made in three â—eces bind two of them together and let â—em lye in the water an hour or two boilâ—â—g to a hight in the mean time as much suâ—ar as will fill them the which being poured to the Mould and the lid put quickly on by suddenly turning will be hollow And so in this case to the colour of the Fruit yoâ— cast you must colour your sugar in boiling To make red Quince-Cakes Take the syrup of Quinces and Barbarieâ— of each a quart cut into it about a dozeâ— Quinces free from rind and core boil theâ— till they are very soft then strain the puâ— or liquid part and boil it up with six pounâ— of sugar till it be Candy-proof then take out and lay it upon Plates as thin as yoâ— think convenient to cool Clear or transparent Quince-Cakes are maâ— thus Take a pint of the syrup of Quinces anâ— a quart of that of Barberries boil and clâ—rifie them over a gentle fire keeping theâ— free from scum then add a pound and quarter of Sugar to the Juyce Candying aâ— much more and putting it in hot and 〈◊〉 keeping it stirring till it be near cold at whaâ— time spread cut it into Cakes as the formeâ— To make Marmalade after the Italian fashion Take about thirty Quinces pare them take out their cores and put to them a quarâ— of water and two pound of sugar boil them till they are soft then strain the juyce and thâ—â— pulp and boil them up with four pound oâ— sugar till they become sufficiently thick To make white Quince-cakes Clarifie your sugar with the Whites of â—ggs putting to two pound a quarter of a â—â—nt of water which being boiled up add â—â—y sugar and highten it to a Candy then â—â—e Quinces being pared cored and scalded â—eat them to pulp and put them into the â—iling sugar not suffering them to boil long â—efore you take them off and lay them on â—lates To make Maccaroons Blanch a convenient quantity of Almonds â—y putting them into hot water beat them â—e in a Mortar strewing on them as you â—eat fine seraced Sugar and when they are â—ell mixed add the Whites of Eggs and â—ose-water and when they are of a conveâ—â—ent thickness drop the Butter on Wafers â—yed on Tin-plates and bake 'em in a genâ—â—e Oven To make a Leach of Almonds Take half a pound of Almonds blanched â—eat them in a Mortar and add a pint of â—â—w Milk and strain them add more two â—â—oonfulls of rose-Rose-water and a grain of â—â—usk with half an ounce of the whitest â—â—ng-gass and strain them a second time for our use To make Sugar smell like Spice Lay lumps of Sugar under your Spice sprinkle them with some of the Distilled-watâ—â— To make a Quiddany of Plumbs Apples Quinâ— or any other Fruit that is proper Take a quart of the Liquor of the Preseved Fruit and add a pound of the Fruit raâ— separated from the stone rind or core bâ— it up with a pound of Sugar till it stands uâ—on
Fork or Spoon and raising it conveniently lay it upon a Trencher or Plate in the best order not by any means delivering it to the hand of the party with your Knife Fork or Spoon but on a Plate All sorts of Tarts Custards wet Sweet-meats and Cakes being cut in the dish wherein they were served up must be layed likewise with the point of a Knife handsomely on a Plate and presented Thus having shewed you how to behave your self and in some part to manage good cheer it will be highly necessary to consider that a young Gentlewomans Beauty is an Ornament next to that of her Virtue and though Nature is prodigally lavish in furnishing your Faces with charms yet seeing she is deficient and casualties impair the perfection of you lovely Sex I think fit to impart such Secrets as by harmless ways what is wanting or disordered may be supplied or repaired In which the following Treatise will direct you CHAP. VIII The Closet of Beauty or Modest Instructions for a Gentlewoman in making Beautifying Waters Beautifying Oyls Pomatums Reparations Musk-balls Perfumes and other Curiosities Highly necessary and advantageous in the Practice c. GEntlewomen Imagine not that I undertake this Treatise to create in you the least self-conceit or extravagant opinion of your Merits by putting into your hands an opportunity to render your selves more beautifull if possibly it may be but to preserve what you have at least from the ruins of time or any unfortunate accident for neatness on this side the Region of Pride is to be observed in that as well as in Apparel nay in a cleanly observance even Health it self is concerned But to proceed If Hair that comely Ornament of your Sex be wanting occasioned by Sickness or defect of moisture c. To recover it Take the Ashes of Hysop-roots the Juyce of Marshmallows and the Powder of Elicampane-rooâ—s of each an ounce boil them in half a pint of White-wine with a dram of the Oyl of Tartar till half be consumed and with the remainder Anoint the ball'd place and the hair will be restored To preserve the Hair from falling off Burn Pigeons dung to Ashes of which take the quantity of an ounce put them into 〈◊〉 pint of water where Wood-ashes have â—oaked then add two ounces of the Juyce of â—enegreen or Housleek and one of fine Sugar-candy and half an ounce of Rosemary â—lowers boil them together strain them well and wash the place six or seven times and the Hair will not only remain firm but what is fallen off will renew Of Hair grow too thick or unseemly in any part of the Body Take Gum-Arabick and boil it to the â—hickness of a Salve in the Juyce of Hemlock and lay it on the place Plaster-wise and when it is taken off which must not be unâ—er two days it will bring off the Hair by â—he roots not permitting any more to grow â—n that place To make the Hair fair and beautifull Cleanse it from dust by washing it in Rose-Vinegar then boil an ounce of Turmerick the like quantity of Rubarb with the leaves of Bay-tree cut small to the quantity of a handfull boiled in a quart of water wherein half a pound of Allom has been dissolved and by often washing your Head with thâ— decoction it will make your Hair fair anâ— lovely unless it be a deep red or exceedinâ— black To cleanse the Skin of the Face and make beautifull Take and distill the Blossoms of Pease anâ— Beans with the like quantity of the flowers oâ— Fumitory and Scabeous and wash the Facâ— with it morning and evening anointing it aâ—terward with a small quantity of Oyl oâ— Myrrh and by often using it you will havâ— cause to admire the effects Rosemary flowers boiled in White-wine have likewise theiâ— wonderfull quality in this kind To take away Freckles Take the Galls of two Cocks a handfulâ— of Rye-flower or Meal a pint of Verjuiceâ— two ounces of Plantane-water and one oâ— the Oyl of Bitter Almonds boil them anâ— strain out the liquid part when a third parâ— is consumed then boil it again till it becomeâ— a kind of an Ointment and often anointing the Face therewith will remove ' em To make a clear white and smooth Skin Take an ounce of Barrows grease the Whites of two Eggs half an ounce of the â—shes of Bay-tree roots or leaves a quarter â—f an ounce of Honey of Roses and a quarter â—f a pint of Plantane-water boil them till â—hey become an Ointment and use it to the â—nd above-mentioned To take away Sun-burn A handfull of Spanish Salt dissolved in the â—uyce of two Lemons is a speedy remedy â—he Face and Hands being often rubbed with 〈◊〉 and it as often suffered to dry upon them To take away Wrinkles and make the Face look youthfull Take of Brandy or Spirit of Wine a quarâ—er of a pint of Bean-flower and red Rose-â—ater each four ounces Water of Lillies our ounces the Juyce of Briony-roots two â—unces and of the decoction of Figgs two â—unces Incorporate them over a gentle fire â—nd use it as a Wash To take away the Red Spots occasioned by the Small Pox. Wash your Face with Juyce of Lemon 〈◊〉 which beaten Allom and Bay-salt has been â—issolved and to wear out the Pits or preâ—ent them gnawing deeper as you grow in â—ears Take half a pint of the Spirit of Vineâ—ar an ounce of Mustard-seed a quarter of 〈◊〉 pint of the Juyce of Marshmallows and a handfull of Bran boil them together anâ— put the liquid part in a Viol with whicâ— wash your Face morning and evening anâ— you will find the effect will answer the trouble To take away Pimples and Redness in the Face Dissolve half an ounce of Alom in thâ— White of an Egg and a spoonfull of Vinegar beat it together till it is well mixed anâ— when you go to bed lay it Plaster-wise upon the place and your desire will be effected To take away the hot swelling of the Face Boil Rosemary-blossoms or leaves oâ— Groundsil and Chamomile in White-wine and not only wash your Face in the Juyce but lay the Herbs stamped with a small quantity of Oyl of Roses Pultis-wise to the placâ— afflicted To Restore a Ruby Face to its former Complexion Take the yolks of two Eggs an ounce oâ— fresh Butter four drams of Camphire haâ— a pint of Rose-water an ounce of the Oyâ— of Bays mingle them well by heating then over a fire and anoint the Face with thâ— Oyntment for they will produce if well beaâ—â—n and kept stirring and strained through a â—oollen cloth an Oyl c. To make the Hands soft and white Take of Bean and Lupin-flower of each handfull of Starch Corn Rue and Orice â—nd sweet Almonds two ounces beat or â—rind them together and with the Powder â—ash your Hands often To make an Excellent Wash-ball for the Hands and Face Take two ounces of Calamus aramaticus of Rose-flowers and the flowers of Lavender each a
means keep her Milk in good temper c. AS for Directions to a dry Nurse whoâ— business it is to look after a Gentlewoman when she lyes in it will not be amiâ— to wave them since few that undertake suâ—â— a charge are ignorant what is necessary as 〈◊〉 Usage and Diet Nor is the Midwife in thâ— case wanting to give Directions if the Geâ—tlewoman her self as few are after the first â—ing in were ignorant in that affair â—herefore intending to say something of it treating of the Duty and Office of a Midâ—fe I willingly here omit it and proceed to â—e Charge and Office of a wet Nurse whose â—re it is to bring up Children till a conveâ—ency offer to wean them And first I shall â—scribe what manner of Person a good â—urse ought to be In this case a good Nurse ought to be of a â—iddle-stature plump of body though not â—ver corpulent of a sanguine complection â—easant and cheerfull clear skinn'd and well â—oportioned For her Conditions they must be sutable â—nger must be a stranger to her and her deâ—ght naturally in Children not drowsie nor â—lf-conceited her Age must be a Medium â—etween five and twenty and forty being â—ne that has been well Educated and see â—e want for nothing for if she be necessitaed the Child must pine or if Sickness hapâ—en through accident or disorder her Milk â—s injured thereby Yet Temperance must â—e her greatest care for fear by excess of â—eat or drink the Milk be corrupted or inâ—amed and in all things her care of her â—harge must let her Prudence appear Take 〈◊〉 Woman whose Child was a Boy to Nurse â—ne of that kind and on the other side the contrary considering she ought not to 〈◊〉 with child during the discharge of this gâ—â— Office least she spoil both her Nursery aâ— that she goes with A Nurse in this case ought in her Diet avoid salt Meats Onions Garlick Leeâ— Mustard too much Salt Vinegar or Peppâ— and such like things as create bad nutrimeâ— or inflame and heat the blood Strong drâ— immoderately must be shunn'd for that wâ— occasion a super-abounding of Choler in tâ— Child as Cheese and Fish will Melanchoâ— and Phlegm nor ought she to sleep suddaâ—ly after Meals but be active and in motion 〈◊〉 create a natural digestion a good Air ougâ— to be chosen for the more kindly respiratioâ— for a gross Air is frequently the occasion oâ— dull wit and much corpulency and a puâ— thin Air of the contrary the Air on maâ— occasions being advantageous or disadvaâ—tageous to the faculties of Life or passions the Mind in their several operations it beiâ— a kind of a food to the Intellectuals As for the Milk divers things are to 〈◊〉 considered but the chief is wholsome aâ— moderate Diet and to correct defects Lâ— her observe if her Milk be too hot which oâ—ten appears by the Childs frowardness if let the Nurse take in her Posset-drink Salad 〈◊〉 Pottage Endive Succory Lettice Sorrâ—â— Plantane or such like cooling Herbs If sâ—â— â—d it too cold which will appear by the â—â—ilds over-drowsiness let her do the like â—th Cinamon Vervine Bugloss Mother â—ime or Burrage To cause Milk where it is wanting Take â—art of the Hoof of the fore-foot of a Cow â—â—lcined to Powder a dram of which let â—e Nurse drink morning and evening in â—arm Cows Milk or Ale. For want of the former Take Lady-Thistle stamp it and squeeze out the Juyce which boiled in Milk an ounce to a pint you may conveniently take drinking it off warm And thus being careful in seasonably orderâ—ng the Child in dressing undressing and what â—n the like nature is convenient no doubt it will thrive and come to perfection The best Colour of a Child when new-born is red which soon turns to a Rosey for those that are white if they live will be subject to diseases A little crying if not too often eases the brain of watery-matter and inlarges the Lungs but too much crying occasions Catarrhs and Ruptures The first month it must only suck often changing the breast but not over-charging its stomack after which a pap of white Bread and Milk seasonably given between whiles will strengthen it and let there be an hour between sucking and feeding using it in that manner till the Teeth come The Teeth coming forth by degrees giâ—â— it more solid food not denying it Meat thâ—â— is small cut and may be easily chewed Keep it well swathed and beware it stanâ— not too soon for fear of distorting the Legâ— In such places as bathing of Children is coâ—venient omit it not from the seventh month twice a week till it is weaned At a twelvemonth old if it be healthâ— wean it not giving it suddainly strong food but by degrees and the first seven years Diet ought to be such as by it's nourishment causeth growth And from this I shall proceed to say somewhat of Diseases incident to Children and prescribe Remedies which Nurses ought to use on sundry occasions CHAP. XI Of Distempers in Infants and how to Remedy them Together with Directions to the Nursery-Maid in the discharging her Duty and Office c. CHildren in their tender age are subject to many distempers wherefore a Nurse ought to be skilful in Medicines such as are prevalent on sundry occasions by reason 〈◊〉 Child may be lost before a Physitian can be â—â—d Wherefore I shall give her Instructiâ—ns what to do in the most dangerous cases For the Epilepsis or Convulsion Take Majestery of Cole a scruple of Male Piony-roots a scruple and as much of â—eaf Gold work them into a Powder and â—ive it the Child in a spoonfull of Breast-Milk For the Chasing of the Hips Change the Clouts often sprinkling on â—hem Litherage of Silver Seed and Leaves of Roses Frankincense and burnt Allum made â—nto a Powder or anoint them with white Ointment and Diapompholigos To remove the Stoppage of Urine Take Saxifrax-roots six drams Calcine â—hem with an ounce of the Blood of a Hare bruise them into a Powder and give the Child from a scruple to half a dram in a spoonful of White-wine For the Strutting of the Navel Use a Plaister or Poultis of Cumming Lupins and Bay-berries beaten into Powder and wet with White-wine For the Inflamation of the Navel Take a quarter of a handful of Mallows stamp them with half an ounce of Barâ— meal and with Fenugreek and Lupins tâ— ounces of each make them into a Caâ—plasm with Oyl of Roses and apply them the place grieved To destroy Worms Take of Worm-seed two drams and Coralline and Harts-horn prepared each dram Roots of Piony Dittany Majesteâ— of Coral each a scruple make them into Powder and give a scruple at a time in spoonful of Peach-flower water For Vomiting Take a quarter of an ounce of Honey Roses and the like quantity of Syrup Mint and give it the Child at four times For the Hickets Take Mastick an ounce Dill and Franâ—incense of each
two drams Cummin-seeâ— a dram make them small and apply the with the Juyce of Mint upon a plaster or sodâ— of Flax. For Hard breeding of Teeth Rub the Gums with your finger dipped Honey or give the Child Candle made oâ— Virgins Wax to nable on and Foment thâ— cheeks with the Decoction of Althaea Cammâ—mile-flowers the seed of Dill. For the Bladder in the Gums Take Lintills husked beat them into powder and lay them upon the Gums or take half an ounce of the flower of Mellium make it into a Lineament and apply it To prevent Squint-Eyes Hang a Picture and set a Candle on the contrary side or use to cocker the Infant on that side till the Eye-strings contract For a Scald Head. Take the Scab off gently with a cleanser moistning the skin with Hogs grease upon Colewort-leaves or rather take the Juyce of Fumitory Dock Coleworts and Elecampane of each half an ounce with Litherage Oyl of Rue Hogs-grease and Wax make a mollifying Oyntment then take Starch two ounces Rosin half an ounce boil them in water and lay them upon the scald places Poultis-wise suffering them to lye there several days then suddainly pull them off and use mollifying things to correct the distemper c. In case of a Feaver Give the Infant a quarter of an ounce of Syrup of Violets and as much of that of Wood-sorrel for the Measles or Small Pox Give them Saffron and a small quantity of Manna in Milk or a spoonfull of White-wine And thus much for the principal Distempers in Children As for the Nursery-Maids business to whose care Children are frequently committed when capable of running about it is to love and cherish them to see they have whaâ— is fitting in due season to keep them within compass and government to see they carry their legs and bodies strait and even and that they disorder themselves by no untoward tricks and actions but that they be cleanly and neat and if she discovers any alteration in complection constitution or habit of body tending to sickness or other discommodity either to apply fit remedies her self or inform those of it who delivered them to her charge without delay least a Remedy come too late She is to keep them within bounds but noâ— be churlish nor dogged to them but rather to be merry and pleasant contriving such Pastimes as may best sute with their age and constitutions keeping their Apparel in gooâ— order and not shewing too much love tâ— one nor disregard to the other And by thiâ— means a Maid will gain Love and Applausâ— from all parties CHAP. XII The Compleat Chamber-Maids profitable Instruction as to her Behaviour in Managing of Affairs making choice Spoon-meats Pickling Sawces Washing and Starching Tiffany Lawn Sarsenets Silks Point c. Scowring Gold and Silver Lace taking Spots out of Silk Woollen Linnen Stuffs Perfuming c. A Chamber-Maid that would be preferred gain or continue a good opinion must in the first place be grave and respectâ—ull to those whom she serves neat in her â—abit loving to her fellow-servants and affaâ—le to all declining wanton gestures that may â—ender her suspected of Livity that she â—eep all things in her Chamber in good orâ—er and have them in readiness on all ocâ—asions to take off the care of the Mistriss killed likewise she must or ought to be in â—â—ying fine knacks and be just in returning â—â—er accounts If there be no Butler she must â—e all things decently managed for the Acâ—ommodation of the guest in the Parlour and â—ining-room and above all have a regard 〈◊〉 the Linnen Plate and other Furniture unâ—â—â— her Command And besides her skill in â—ressing and Attiring her Mistriss be skilfull making Spoon-meats Pickling things usefull for Sawces or Garnishing Washing and Starching Tiffanies Lawns black and whitâ— Sarsnet Points and other curious Lace Aâ— likewise she ought to be skilfull at making such scowring Materials as will cleanse Siâ—ver or Gold Lace Silver or Gold Plate take Spots out of Linnen Silks Stuffs or Cloth And because these are in a manner secrets shall lay down Instructions for as many aâ— are materially usefull And first of Spoon meats To make a French Barley-Posset after the newest fashion Boil half a pound of French Barley in twâ— quarts of new Milk and when the Milk 〈◊〉 near boiled away add three pints of sweeâ— Cream then boil it a quarter of an hour anâ— sweeten it with fine sugar put in three oâ— four blades of Mace and a piece of Cinamon this done take a pint of White-wine anâ— pour the liquid Cream into it frothing it up To make an Excellent Broth. Cut off the wings and legs of two Cock wash and parboil them till the scum appear take them out and wash them in cold wateâ— then with a pint of Rhenish-wine and twâ— quarts of strong Broth put them into a Pikin add two ounces of China root an ounâ—â— and a half of Harts-horn with a small quaâ—â—ity of Cloves Nutmegs Mace Ginger whole Pepper and Salt stop the Pipkin close and setting it in a pot of boiling-water so â—hat that water get not into it for the space of six hours then pour out the Broth and squeese the Juyce of Lemons into it and serve it up To make Pottage of French Barley Take a pound of Barley very clean put it into three quarts of Milk whilst boiling then add a quart of Cream an ounce of Salt six blades of Mace and a piece of Cinamon let them boil a little and become thick serve it up with white sugar scraped thereon To make Pannado after the best fashion Take a quart of Spring-water which being hot on the fire put into it slices of fine Bread as thin as may be then add half a pound of Currans a quarter of an ounce of Mace boil them well and then season them with rose-Rose-water and fine Sugar and serve them up To make an Excellent White-pot Take two quarts of Cream boil in it in a short time half an ounce of Mace a piece of Cinamon and half a Nutmeg then cut a white peny loaf exceeding thin then lay the slices at the bottom of a dish and cover them with Marrow add likewise a dozen yolks of Eggs to the Cream well beaten in Rose-water and sweeten it with a sufficient quantity of Sugar then take out the Spices beat up the Cream well and fill a broad Bason in which the Bread Raisins and Marrow was laid and bake it when it is enough scrape white Sugar on it and serve it up All strengthning Jellies are made by boiling such Flesh as are of a tender and gluttenous substance till it is in a manner dissolved in the Broth and adding Wine Sugar Spice Salt or as you will have it seasoned and serving it up with Sipits or alone More I might mention of this kind but intending largely to treat of Cookery I shall wave them and proceed to the next which is Pickling Fruits and Flowers c.
the purpose half an ounce of Catholicum will not be amiss It is usual for Women to Wash after Delivery and how to make these Washes not being vulgarly known I shall give directions For the first Wash Take a handfull of Chervil which being boiled in a quart of Water add a spoonfull of Honey of Roses and wash with it eight days and then use another viz. Take red Roses put them in a Linnen bag boil them in half a pint of Water and as much White-wine strain the liquid part and use it Some require a third and that may be made of the Decoction of Roses and a pint oâ— Myrrh-water To make Astringents usefull on this occasion Take the Seed of Pomgranet Roach-Allom and Galls of each two ounces Red Roses and the Roots of Knot-grass of each four ounces the Rinds of Pomgranet and Cassa of each three ounces Water-Roses Myrrh and Burnet of each an ounce half a quartern of White-wine and of Smith's-Water a quarter of a pint Take two bags of a quarter long and half the breadth boil them in Water with the Drugs c. and apply them successively as is convenient To make an excellent Plaster Take Venice-Turpentine Spermaceti Rose and Planâ—ane-water of each an ounce and a half with eight ounces of Bees-wax bruise and melt them adding an ounce of white Lead make a Plaster of it and apply them to the Belly and Nipples anointing them first with Spermaceti and it will remove the Inflamation and afford much strength Cleansing before rising being convenient I shall not omit to give Directions as thus Take half a pound of bitter Almonds blanch them and beat them into Paste with Powder of Grise and the yolk of an Egg put it into bags of Shammey and dip it into Red-wine and apply it to the places whence the Cere-cloth was taken and wash it in the Wine wherein Orange-flowers have been steeped To prevent the curdling of the Milk in the Breast Boil the Roots of Althaea in White-wine-Vinegar strain the liquid part through a Sieve adding Bean-flower an ounce Oyl of Mastick two ounces Powder of dried Mint and Rue of each a dram make them into an Oynment and anoint the Breasts To dry up the Milk many ways are used but this the best viz. Take new Honey the Juyce of a Sparemint and Shepherds-purse of each an ounce and put half an ounce into Chicken-broth each morning To renew a pain in the Breast Take two ounces of Bees-wax Oyl of Nutmeg and Rape-oyl of each half an ounce make them into an Oyntment spread them Plaster-wise and apply them to the Breast In case the Belly swell which after delivery often happens Take Barley and Bean-flowre finely sifted of each four ounces half a pound of Spanish Figs of the Powder of Brick two ounces one ounce of Cyprus-nuts boil them well in the Water of a Smith's Forge and apply them as a Linament to the Belly If an Inflamation of the Breast happen make a Cataplasm of the Leaves of Melilot and Night-shade each a handfull boiled in Spring-water adding two ounces of Bean-flowre of Oyl of sweet Almonds and Oatmeal each an ounce and make a timely Application To cure a Tumour in the Breast which â—oceeds from a thick and unnatural Vapour â—ising from the Menstrual blood the Woâ—an must be moderate in diet drinking Waâ—â—r wherein Cinamon and Anniseeds have â—een concocted as likewise the Rind of Ciâ—on observing evermore to take such things â—s are proper to provoke the Courses as the â—uyce of Celendine Groundsel Camomoil â—nd Ground-Ivy boiled in White-wine and 〈◊〉 often so doing you will remove the pain â—nd render ease to the part Additional Experiments or the Judicious Midwives farther Instructions not published in the former Edition And first of Weakness c. IF it happen that the Woman after her Delivery be very weak then to prevent her much striving the Nurse with other help must turn her as occasion requires lest the whole frame being out of order the dispersed humour gather to one place and create a relapse which is very dangerous notwithstanding for a farther prevention of it she may take at the end of _____ days the following Cordial viz. Take of the Syrup of Violets half an ounce the like quantity of that of Citrons add tâ—â— these two drams of the Powder of Rhubarb and an ounce of treacle-Treacle-water with as mucâ— Diascordium dissolved in it as will lye upon 〈◊〉 Six-pence and to all these add half a pint oâ— hysop-Hysop-water and let her take an ounce at 〈◊〉 time and after it some Broth or warm Posseâ— the Midwife being ever carefull that nothing of the After-birth remains lest thereby Fits and Obstructions may be occasioned The Woman in this case ought likewise to be very carefull of her self till the Body that by any violent or unnatural Birth especially is much distempered and disordered be setled and in good temper for often by a too timely rising and stirring the cold has opportunity to penetrate and settle in the open parts of the Joynts causing numbness and pains in Limbs and sometimes by such violent intrusions ferments the Blood to the degree of a Feaver To prevail against which Take of the Powder of Elecampane an ounce Conserve of Red Roses two ounces Pomgranet-seeds beaten to Powder an ounce dissolve them in White-wine two drams or somewhat more at a time and drink the Wine as warm as may be convenient New and rare Experiments in Cookery not before made Publick as also in Dairying To roast a Salmon whole the Italian way TAke a middle-siz'd Salmon draw him and scrape off the Scales drying him without and within with a cloth Then take â—â—ne grated Bread grated Nutmeg the Juyce of sweet Marjorum Currans and Butter maâ—ing them up with new Milk into a Pudding â—he which you must thrust in at his Gills till â—he Belly be pretty well stuffed then with white Filliting bind him to the Spit and at first baste him with a little Salt and Water then with Verjuyce and Sugar and lastly with Butter and Red-wine beaten up together when being enough open his Belly slit him in two halves and lay the Pudding one half on one side and the other on the other side and serve him with a Garnish of whole Spices and Anchovey-sawce To roast a Turky Swan Heron or Bittron the French way Draw your Fowl put sweet Herbs shread into a Linnen bag with Butter and Spices put that into its Belly then with hot water baist it till it is in a manner parboiled on the Spit after that dry it with a cloth then baiâ— it with Butter and Ginger till it is roasted and serve it up with Butter Anchoveys and thâ— sweet Herbs garnishing the dish with Lemon-peel and green things c. To make a Spanish Syllabub the best way Take new Milk a gallon the Flowre oâ— sweet Almonds half a pound Rose-water two ounces Lime-juyce half a pint the Juyce of Strawberries or
a pint Cardamer and the Flowers of Melilot a dram of each of Cubebs Gallingaâ— Cloves Mace and Ginger of each a dram bruise them and put them to the Liquoâ— where soaking all night the next morning seâ— them on a Stiil in Glass Alimbeck and draw off the Quintessence The Water prevents the Putrefaction of thâ— Blood is good in case of the swelling of thâ— Lungs removes the Heart-burn and purgeth Flegm and Melancholy c. Divers other Waters of Physical Vertuâ— I might mention but having many thing yet to propose and intending brevity shall proceed from Distilled Physical Water to give Directions for making Artificiâ—â— Wines c. And as for such Waters as aâ— for Beautifying I shall treat of them in another place CHAP. II. Instructions for a Gentlewoman how to make Artificial Wines and other pleasant Liquors necessary and profitable both for Sale and to be kept in private Houses for the Accommodation of Friends c. AS there are many pleasant Liquors made rather Artificial than Natural so it will not be amiss to say something of them which for variety may not prove pleasant only but profitable and are very commendable to be kept in the House for the Entertainment of Friends and Strangers who being perhaps rarely used to such will set a value on them above any other But to the purpose To make Cherry-Wine Stone your Cherries before they are too ripe press them in a Press or through a clean cloth and let the Juyce settle then draw it off and bottle it up with half an ounce of Loaf-sugar and a piece of Cinamon in each bottle and tying the Cork down let it stand six weeks and then being opened it will drink pleasant and brisk Hypocras is made thus Take a gallon of White or Rhenish-wine and put to it two pound of Loaf-sugar Cinamon Mace Pepper Grains Galingal and Cloves of each a quarter of an ounce bruising the Spices and putting them into the Wine in which they having been close covered for the space of ten days draw of the Wine and renew it with other Wine and an addition of Sugar and so you may do three or four times but the first is the best nor is there a pleasanter Liquor imaginable To make Wormwood-Wine Take a gallon or what quantity you think fit of the smallest White-wine put into it the peel of two Lemons half an ounce of Mace and a quarter of an ounce of Cinamon adding a pound of white Sugar to each gallon and stop them up close in a Vessel and after they have stood six days you may draw off the Wine and put it up in Bottles Rasberry Strawberry or Curran-wine may be made as that of Cherries but the liquor being boiled up with the Sugar before the Spices are put in will keep the longest An excellent Liquor may be likewise drawn from Plumbs of pleasant taste dissolving in some of the Liquor hot two or three spoonfulls of New-Ale-Yest to make it work and afterward keep it in a cool place that it may Rarifie the better Goosberry-wine is made the same way only adding some blades of Mace and slices of Ginger As for the Wine of English Grapes only Rarifie it with fine white Sugar-candy beaten into Powder And since there â—re other pleasant Liquors besides these I â—hink it not improper to say something of â—hose that are most in request To make the best sort of Mead. Take a quart of Spring-water and three â—uarts of small Beer as clear as may be add â—o them a pound and a half of clarified Hoâ—ey two ounces of the distilled Water of â—weet Marjorum three or four sprigs of Rosemary and Bays boil them together on 〈◊〉 gentle fire ever scuming off what rises to â—he top and then put it into a vessel to purge â—â—x days after which bottle it up for your use To make Steponey a Liquor formerly much in use Take a gallon of Spring-water and stone 〈◊〉 pound and a half of the best Raisins of the â—un and putting to them half a pound of fine â—ugar press upon them the Juyce of three Lemons slicing likewise the peel and adâ—ing to the Water a quart of White-wine â—il it and when it is boiling-hot pour it inâ—â— a pot upon the Raisins Sugar c. and â—pping it close let it stand six hours after at stir it about and let it stand two days more at the end of which strain it and press the Raisins and when you find the Liquor clear put it up into Bottles for your use Cock-Ale is thus made Take a young Cock and having stoned four pound of Raisins of the Sun boil theâ— and him in fair water and then slice four Nutmegs adding to them an ounce of Mace and half a pound of Dates beat them well and put them into two quarts of Canary and having added to them the boiled Liquor in which the Cock must be boiled in a manner to pieces strain the Liquor and preâ— what is solid and after your Ale has donâ— working pour it in and stop it down close two quarts is sufficient for a Barrel the bottle it up and in a month it will be fit 〈◊〉 drink To make Rack an Indian Liquor Take a quart of Water a pint of Brand and a pint of Canary add half an ounce 〈◊〉 beaten Ginger and the like quantity of Câ—namon the Juyce of four Lemons and twâ— ounces of Rose-water with half a pound 〈◊〉 fine Loaf-sugar put into it a hot Toast it bâ—ing well stirred it is the Prince of Liquors Choccolate is made with Choccolate Mill Eggs White-wine Rose-water and Mace Cinamon which the party fancies they beiâ—â— â—ll boiled together over a gentle fire two â—unces of Choccolate eight Eggs half a pound â—f Sugar a pint of White-wine an ounce of Mace or Cinamon and half a pound of Sugar â—nswering in this case a gallon of Milk. Many other Liquors there are as Metheâ—in Perry Syder Bracket Tea Coffee c. â—ut the way of making them being vulgarly â—nown I shall spare my Instruction and proâ—eed to Directions for making Syrups CHAP. III. â—â—structions for a Gentlewoman in preparing and making Physical and Cordial Syrups pleasant and profitable on sundry occasions c. Highly necessary to be kept in Families for the preservation of Health c. â—Yrups are of two kinds one Physical and the other pleasant and usefull on sundry â—her occasions But of these I shall treat â—â—thout distinction the use of them being so â—â—blickly known and indeed it is improper â—e to incert it But to proceed To make Syrup of Clove-Gilliflowers Take the red part of the Flowers separaâ—â—â—â— from the white to the quantity of half a peck let them soak a night in spring-Spring-water then boil them and add to them a gallon Water wherein they were boiled and in which after boiling they have been strong pressed twelve pound of white Sugar anâ— half a pint of Rose-water then boil up tâ—â— Liquor with the Sugar
peel off their Rine and lay them in your Preserving-pan with layings of Sugar to the weight of the Nuts and as much water as will wet it so boil 'em up over a gentle fire and again being cool do it a second time and put them up for your use This way Nutmegs with their green Husks are Preserved To preserve green Pippins Observe to take them e're they are too ripe chusing the greenest pare them and boil them in water till they are exceeding soft then take out the cores and mingle the pulp with the water ten Pippins and two pound of Sugar being sufficient to boil up a Pottle of water and when it is boiled to a thickness put in the Pippins you intend to Preserve and let them boil till they contract a greener colour then natural And in this manner you may preserve Plumbs Peaches Quinces or any thing of that kind that you are desirous to have green and pleasant To preserve Barberries Observe that you chuse the fairest bunches gathered in a dry day and boil several bunches in a Pottle of Claret till they are soft strain them then and add six pound of Sugar and a quart of Water boil them up to a syrup put your Barberries scalded into the liquor and they will keep the year round To Preserve Pears Observe that you gather those that are sound not over-ripe and laying at the bottom of an Earthen-Pot or Pan a laying of Vine-leaves lay another laying of Pears upon them and so do till the Pot is full then to a pound of Pears add half a pound of Sugar and as much fair Water as will dissolve it over a gentle fire where suffer them to boil till they are somewhat soft and then set them by for your use To preserve Black Cherries Pluck off the stalks of about a pound and boil them in Sugar and fair Water till they become a pulp then put in your other Cherries with stalks remembring to put half a pound of Sugar to every pound of Cherries when finding the Sugar to be boiled up to that thickness that it will rope take them off and sâ— them by using them as you see convenient To Preserve Eringo-Roots Take of the Roots that are fair and knoâ—ty two pound wash and cleanse them theâ— boil them over a gentle fire very tender aâ—ter that peel off their out-most Rind but bâ—ware of breaking them after they have laiâ— a while in cold water put them into you Sugar boiled up to a syrup allowing to eacâ— pound of Sugar three quarters of a pound oâ— Roots which boiling a short time over 〈◊〉 gentle fire you may set them to cool anâ— then put them up for your use As for Elicampane-Roots scrape and cuâ— them thin to the pith in lengths about youâ— finger and put them into water which yoâ— must often shift to take away the bitterness at which rate being used twenty days puâ— three quarters of a pound of Sugar to every pound of Roots the Roots being first boiled tender over a gentle fire till you find the Sugar has sufficiently taken and then being cool put them up in a Gally pot or Glass And much at the same rate may manage any thing of this or the like nature as Grapes Peaches Plumbs c. Conserving Flowers or Fruits is somewhat different from this Wherefore for the better instruction I shall say something concerning it â—o Conserve or keep any sort of Flower as Roses Violets Cowslips Gilleflowers c. Take your Flowers well blown and clean â—cked bruise them very small in a Mortar with three times the weight of Sugar after which take them out and put them into a â—ipkin and having thorowly heated them â—ver the fire put the Conserve up in Gally-â—ots for your use To Conserve Strawberries Strain them being first boiled in fair waâ—er and boil the pulp in White-wine and Sugar as much as is convenient to make them â—iff c. And thus you may Conserve any â—ort of Fruit the difference not being great â—etween this and making Fruit Paste of which I shall speak hereafter CHAP. V. Instructions for a Gentlewoman in Candying Fruits Flowers Roots c. As also in drying Fruits and other things necessary to be observed after the exactest and newest Mode and Method c. CAndying Fruits Roots and Flowers being an excellent way of gendering them pleasant and lasting is the next thing intended to be discoursed on Directions for which take as followeth To Candy Ginger Take the fairest pieces pare off the rind and lay them in water twenty four hours and having boiled double-refined Sugar to the hight of Sugar again when it begins to be cold put in your Ginger and stir it till iâ— is hard to the Pan when taking it out piece by piece lay it by the fire and afterward put it into a warm Pot and tye it up close and the Candy will be firm To Candy Orange-peel Take Peels of the best Civil Oranges the meat being taken out and put them into Water and Sugar boiling hot where being well softned boil Rose-water and Sugar up to a hight till it becomes Sugar again theâ— draw your Peels through it and dry them in an Oven or Stove or before the fire To Candy Cherries Take them before they are full ripe stone them and having boiled your fine Sugar to a hight pour it on them gently moving them and so let them stand till almost cold and then taken out and dried by a fire c. To Candy Elicampane-Roots Take them from the syrup in which they â—ave been Preserved and dry them with a â—loth and for every pound of Roots take a â—ound and three quarters of Sugar boil it â—o a hight and dip your Roots into it when â—ot and they will take it well To Candy Barberries You must take them out of the Preserve â—nd wash off the syrup in warm water then â—ift fine Sugar on them and put them into â—n Oven or Stove to dry stirring or moving them the mean while and casting more Sugar upon them till they are dry To Candy Grapes You must take them after they are Preserved and use them as the former To Candy Eringo-Roots Take the Roots pared and boiled to a convenient softness and to each pound add two pound of fine Sugar clarifie it with the Whites of Eggs that it may be transparent and being boiled to a hight dip in your Roots two or three at once and afterward dry them in an Oven or Stove for your use And in this fashion you may Candy any thing as to Fruit or Roots to which Candying is proper And as for Flowers which that wâ— are pleasant and ornamental you may Caâ—dy them after the following manner wiâ— their stalks and leaves viz. Take your various sorts of Flowers 〈◊〉 the stalks if they are extraordinary long somewhat shorter and having added aboâ—â— eight spoonfulls of Rose-water to a poundâ— white Sugar boil it to a clearness and as begins
a knife-point like a Jelly To make a Conserve for Tarts of any Fruit thâ— will keep all the Year Take the Fruit you intend peel off tâ—â— rind and remove the core or stone thâ— put them into a Pot and bake them with small quantity of Water and Sugar beiâ—â— bak'd strain 'em through a strong cloth adding Cinamon Sugar and Mace very sinly seraced boil them on a gentle fire tâ— they become as thick as a Jelly and thâ— put them up into Pots or Glasses stoppâ— close and they will have their proper taâ—â— at any time To preserve Medlers Take the Fruit and scald them in fair wâ—ter till the Skin may be easily taken off thâ— stone them at the head and add to eaâ—â— pound a pound of Sugar and let them boil till the Liquor become ropey at what time take them off and set them by for your use To make Sweet-meats of any Apples Make your Jelly with those that are most soft and pleasant then cutting other Apples round-ways put them into a Glass or Pot and let them stand six days then boil 'em with the addition of a quarter of a pound of Sugar to a pound of Liquor not breaking them but seasoning them further with the Juyce of Lemons Oranges Cloves Mace and Perfuming them with a grain of Amber-grease To make each sort of Comfits vulgarly called Covering-seeds c. with Sugar observe as followeth You must provide a Pan of Brass or Tin to a good depth made with Ears to â—ang over a Chafing dish of Coles with a Ladle and Slice of the same Mettal then cleanse your Seeds from dross and take the finest Sugar well beaten put to each a quarâ—er of a pound of Seeds two pounds of Sugar the Seeds being first well dried and your Sugar melted in this order put into â—he Pan three pounds of Sugar adding a â—int of Spring-water stirring it till it be moiâ—tened and suffer it to melt well over a clear fire till it ropes after that set it upon hot Embers not suffering it to boil and so from your Ladle let it drop upon the Seeds and keep the Bason wherein they are continually moving and between every Coat rub and dry them as well as may be and when they have taken up the Sugar and by the motion are rolled into order dry them in an Oven or before a fire and they will be hard and white Thus Gentlewomen have I let you understand the depth of Curiosities of this kind and such as are sutable to be done by your self or at least to be observed whether they are done as they ought by those you imploy to perform 'em whether your House-keeper or Woman for if your self appear ignorant herein those that perform it will either have your want of understanding in contempt or not perform as they ought Wherefore leaving them to be considered and practised by you at leasure I shall proceed to the remaining Curiosities in their order And first as to what belongs properly especially in many cases to your self lest by too long abstenance your Appetite should be paul'd I invite you to a Table furnished with dainties and really let you understand what your Behaviour must or ought to be abroad or at home and how if it comes to your turn you must handle your Knife and Fork c. in Carving the several sorts of Fowl Fish and Flesh of Beasts c. CHAP. VII Instructions for a Gentlewoman in her Behaviour at the Table abroad and at home with the Terms and Manner of Carving Fowl Flesh of Beasts and Fish with Directions to know the choicest pieces in either and such as are most acceptable THough you may think it strange and altogether a matter that might have been spared to instructed you as to Behaviour in a Marriage state yet let me tell you though I shall hereafter say something as to this Point yet the Behaviour of Youth differs from that of riper years and since it is an Introduction to other matters let your wonder cease and observe what follows Being at the Table in your due place observe to keep your Body strait and lean not by any means with your Elbows nor by ravenous Gesture discover a voracious Appetite Knaw no bones but cut your Meat decently with the help of your Fork make no noise in calling for any thing you want but speak softly to those that are next or wait to give it nor be so dis-ingenious as to shew your dislike of any thing that is before you if strangers be at the Table especially at anothers Table Eat not your Spoon-meat so hot that it makes your Eyes water nor be seen to blow it Complain not of a queazy stomack wipe your Spoon every time you dip it in the dish if you eat Spoon-meat with others eat not too fast nor unseemly neither be nice or curious at the Table by mincing or mimping as if you liked not the Meat or the Company where you see variety yet reach not after them but stay till you have an opportunity and then shew an indifferency as to your choice and if it chance to happen you have a Plate with some piece you fancy not presented wait your opportunity till it be taken away and changed noâ— be inquisitive for that is uncomely to know what such a Fowl or such a Joynt cost noâ— discourse of Bills of Fare take not in youâ— Wine or other liquor too greedily nor drink till you are out of breath but do things with decency and order If you are abroad aâ— Dinner let not your hand be first in anâ— dish nor take your place unseemly neitheâ— be induced to Carve though the Mistriss 〈◊〉 the house out of a complement intreat it unless you see a necessity for it and wherâ— ever you Carve keep your fingers from your mouth throw not any thing over youâ— shoulder neither take or give any thing on that side where a Person of Quality or one much above you is seated nor reach your arms over other dishes to reach at what you like better And so leaving what else is requisite in this kind to be observed I proceed to give you First the Terms of Carvers Secondly the manner of Carving and Thirdly Directions to know the best pieces c. And of these in their order First That you may the better be enabled to direct those you appoint to Carve if you Carve not your self the most expert in that dextery give the following Terms by way of distinguishment and properly in the cutting up all manner of small Birds the direction for it is Thighing them as Larks Woodcocks Pigeons c. Directions for cutting up a Plover is to mince it a Quail and Partridge to wing them a Pheasant to â—lay it a Curlew to untie it a Bittern to unjoynt it a Peacock to disfigure it a Crane to display it a Hern to dismember â—t a Mallard to unbrace it a Chicken to â—n frust it a Swan to lift it a Goose
Plaister A Salve Excellent to draw and heal c. Take a pennyworth of Turpentine as much Virgins Wax as a Walnut the like quantity of fresh Butter a spoonfull of Honey melt them into a pan and strain the substance into fair water and make it into a Roll for your use An Excellent Emplaister for a new or old Sore Take of Rosine four ounces melt it then of Turpentine take an ounce and two ounces of Wax the like of Sheeps-suet cleared from the skin and a spoonful of Olive-oyl boil them over a gentle fire and then strain them into water and apply them as a Salve Dr. Morsus Emplaister commonly called Oxecrotium Take Ship-Pitch Saffron Colophony Bees-wax of each three ounces Turpentine Galbanum Amoniacum Myrrh fine Frankincense Mastick of each an ounce and three scruples lay your Galbanum a night in Vinegar then boil and strain it melt your Gums and mingle them by stirring put in last your Turpentine and being well incorporated make it into Rolls and use it in case of Pains Aches Bruises Strains Dislocations and to strengthen the Nerves c. Oyl of Rosemary-flowers how to make it with its Virtual Operation Take a good quantity of Rosemary-flowers stamp them and put them into a Glass with strong Wine stop the Glass close and set it in the Sun six days then distill the Flowers and Wine with a soft fire and the effect will produce both Water and Oyl separate them and keep the Oyl close in a Glass This Oyl is good against the inveterate Head-ach it comforteth the Memory and perserveth the sight by being drunk in a Glass of Wine or dropped into the Eyes being dropped into the Ears it helpeth Deafness and is good in case of the Dropsie yellow Jaundice Rising of the Mother c. An Excellent Powder to provoke Urin and send forth the Gravel and Stone Take a Flint-stone and beat it in a Mortar to a fine and subtil Powder serace it and keep it in a Bladder till you have occasion to use it then take half a dram fasting in a Glass of White-wine or Ale and keep your self warm A Powder to ease the Pains of the Gout Take of fine Ginger two drams four drams of dried Elecampane-root Licoras half an ounce Sugar-candy three ounces beat them to a fine Powder and serace theâ— drinking off the Powder a dram at a time fasting in a Glass of Ale. A Water for easing the Pains in the Teeth Take of red Rose-leaves half a handfull Pomgranet-flowers the like quantity two Galls thin sliced boil them in three quarters of a pint of red Wine and half a pint of fair Water untill a third part be consumed strain them and hold a spoonfull at a time in your mouth and lay a hot cloth to your cheek dipped in the liquid part c. An Excellent Water for the Ulceration of the Yard Take Water wherein Iron has been often 〈…〉 â—â—â—ces of Pomgranet-piles and flowers of each three drams of Plantane and Housleek each an ounce and a half of Honey of Roses Turpentine each half a pound Allum six ounces white Copperas three drams boil them till half be consumed then add Verdigrease three ounces strain them and gently boil them again then letting them settle take the thin and rarify'd part and inject it with a Syringe anointing the place grieved with the other part An Ointment to cleanse Sores either old or new Take two ounces of Turpentine wash it well in a Barly-water put it to the yolks of six new-laid Eggs Honey of Roses or common Honey four ounces mingle them well over a gentle fire till they become an Ointment and then dip the Tents or Pledgets in it and apply them Flos Unguentorum how to make it together with its Excellent Virtue Take Rosin Perrosin of each half a pound Virgins Wax Frankincense of each four ounces Mastick half an ounce Stags-suet four ounces Camphire two drams Pound and melt them over a gentle fire then strain them into a Pottle of White-wine and when it is luke-warm put thereto three ounces of Turpentine stirring it till it be cold and then put it up for your use It is exceeding good for old Wounds in order to the ingendring good flesh and cleansing them wasting likewise the bad flesh and is good for all manner of Imposthumes in the Head and in the Body also for Strains in the Sinews It draweth out Thorns or Splinters of Bones it healeth Botches and Scabs and is good for the Noli me tangere and is an excellent Sear-cloth for the Gout Sciatica or Aches in any part of the Body For a Scald or any Burn an Excellent Ointment Take of Cream a quart Fern-roots a handfull slice and wash the Roots and theâ— boil them in the Cream in an Earthen-pot till they Jelly and at what time there is an occasion to use it Ferment it with a Spatula and apply it on a Linnen-cloth often renewing it An Excellent Ointment to asswage Pain and cooâ— any extraordinary Heat by what means soever it happen Take of white Carrate four ounces Oyl of Roses ten ounces red and white Saunders red Roses Myrrh Olibanum and Mastick of each two drams Camphire half a dram Turpentine two ounces and a half and make them into an Unguent A Tobacco-Salve for any fresh Wound Take of the Juyce of green English Tobacco a quart of Olive-oyl a pint of Wax and Turpentine each an ounce and half an ounce of Verdegrease boil them over a gentle fire for an hours space and make them up in Rolls for your use Note That the best Cloth for Plaister is new Lockram and the worst Calico or such cloth as has been starched For the shrinking of the Nerves or Sinews a Plaister Take of Water-cresses and Cammomile each a handfull stamp them and fry them with a handful of Wheaten-meal and two ounces of Honey then spread them on a cloth and apply them to the place at hot as may be well endured A Dredge Powder that purgeth Choler Phlegm and Melancholy Take of Turbith one ounce Ginger Cinamon Mastick Gallengale grains of Paradise Cloves Anniseeds the Herb called Mercury's Finger and Diagrâ—dium of each half an ounce the leaves of Senna two ounces Loaf-sugar four ounces dry them that theâ— may be pulverized and mingling them well take a dram in a morning fasting either in a glass of White-wine or warm Ale. An Excellent Powder to purge the Head by Sneezing Take of the Roots of Sneezing-wort oâ— Bartram an ounce Castorum half an ounce of white Hellebore and black Hellebore each an ounce Marjorum a handfull dry them and make them into a Powder using the Powder moderately as you see occasion An Excellent Powder for the Falling-sickness Take a Mans Scull that has not ben above a year buried bury it in hot Embers till it become white and easie to be broken Then take off the uppermost part of the head to the top of the crown and beat it into
quantity the Roots 〈◊〉 Comfry a handfull Peny-royal and Rosemary of each a handfull wash and pick them â—an then steep them a day and a night in White-wine sprinkling them afterward with â—wder of Myrrh and so put them into a â—ld Still and the Water so drawn off will â—ceed any Wash in use and not at all preâ—â—dice the party when she leaves it off as â—ose which are Chymically prepared do 〈◊〉 rendering those old and withered even the prime of their youth who accustom â—â—emselves thereto A sweet Wash to cause the Body to cast a fragrant scent when washed therewith Take Hysop a handfull Baum the like â—antity Garden-Musk and the Bloom of Peach-tree of each half a handfull inâ—se them with the Powder into Frankinâ—nse and a small quantity of the Oyl of â—ikenard in running-water over a gentle â—e and so with the liquid part wash or bathe â—e Body and it will over and above create 〈◊〉 fresh and pleasant colour â—â— Excellent Oyntment to Beautifie the Hands and Face and take away any Deformity never before Published Take of the Oyl of Myrrh half an ounce â—o ounces of the Marrow of Hogs or Calvesâ—â—t an ounce of the Water of Tartar and â—lf an ounce of the Oyl of Spikenard mix them well over a gentle fire and allaâ— their heat with two ounces of the Oyl 〈◊〉 sweet Almonds and being cool anoint tâ— Face or Hands therewith and it will not only take away any Spots Morphew or tâ— like but create a lovely colour and rendâ— a pleasing or tempting softness Such Pow'r you Beauties I thought fit to give That killing others you might let me live To make a Rough Skin smooth and Wrinkles dâ— appear Take of the Oyl of Swallows an ounce tâ—â— like quantity of that of the Mandrake haâ— an ounce of the Oyl of Pomgranet and haâ— a pint of Ews Milk incorporate them to moderate thickness over a gentle fire anâ— then add a quarter of a pint of the Creaâ— of Almonds and with it supple and anoiâ— the rough part and in so often doing yoâ— will find it restored as also the wrinkles anâ— wither'dness to be fill'd up and plump'd Rare and new Experiments relating to Lawndering c. never before Published To restore Linnen that is scorched by hanging or being too near the fire c. TAke half a pint of Vinegar two ounces of Fulling-Earth an ounce of Hen's â—ung half an ounce of Cake-soap and the â—uyce of two Onions boil them to a thickâ—ess and spread the substance Plaister-wise â—pon the scorched place and it will if the â—corching be not quite through so that the â—hreads are not dissolved recover the scorch â—nd render it after a Washing or two as before To make Cloaths that have been abused in Washing Yellow or Mildewed by lying in damp places white and fair Take of the Oyl of Orpine two ounces the Water of Plantane the like quantity and of â—he Juyce of Burdock-roots two ounces â—crape into them half a pound of Castle-soap and a quarter of a pound of the best Fulling-Earth with a like quantity of Chalk infuse â—hem in hot water and let the Cloaths soak in it over a gentle fire and so washing them out in other water five or six hours after you will find them exceeding white To recover Lawn Tiffany Musling or Lace when they are faded Take of the Water of Vervine a quart half a pint of the Water that distills from the Vine a handfull of the Roots of Primroses and as many Rosemary-flowers add to these a quart of new Milk boil them together with the further addition of two ounceâ— of Allom-powder and steep the things therein a night and a day by which means they will in Washing not only prove much whiter but coâ—tract themselves grow stiffâ— and continue a gloss or lustre for a time aâ— if they were new These things being exactly performed by those for whose sake they were written will no doubt turn to their credit and advantage CHAP. XVIII The Judicious Midwives Advice or Directions relating to the Delivery of Women in case of Natural or Unnatural Births dead Children c. Also how they ought to be used before and after Delivery With Excellent Receipts and Applications in divers cases and for Curing distempers incident to the Sex c. AS this undertaking ought to be performed with modesty and caution so I shall â—bserve both and though it may seem brief â—o some yet it cannot but be necessary and â—sefull Wherefore I have placed it as an â—ppendix to this necessary Book and in all â—onsulted the Opinion of the Learned As for a Midwife she ought to be well â—ualified knowing and expert before she â—ndertakes so great a charge not too hasty or too slow in the performance of her office â—nd ever have the fear of God before her eyes 〈◊〉 the Egyptian Midwives had when they reâ—sed to destroy the Hebrew Male-children 〈◊〉 regarding their Oaths on Earth which is 〈◊〉 doubt bound in Heaven But not longer 〈◊〉 prologue I shall proceed to the material â—atter and first what ought to be observed â—pon the lying down of a Woman in Child-â—ed If her Travail be hard and tedious to inliven her spirits and keep her in heart givâ— her Cordial Essence Syrups or Cordial Waters such as are sutable on such occasions She may also take Chicken-broth seconded by a poached Egg or such like-matter no to excess but moderately As for the postures in case of Delivery few are ignorant of them therefore to avoid abscenity I shalâ— wave them and proceed to what is morâ— necessary and material In case of Delivery the Midwife must witâ— patience expect the assistance of Nature whicâ— on that occasion wonderfully operates anâ— not abruptly break the Membrane lest thâ— life of one or the other be endangered unleâ—â— a great necessity require it but rather suffeâ— the Childs head to do it and when that 〈◊〉 done and the pangs come gently draw fortâ— the Birth if it be the right way forward 〈◊〉 not means must be used to turn it as thâ— motion of the Woman and the diligence 〈◊〉 the Midwife Walking up and down thâ— Room in this case if the Woman be able 〈◊〉 not at all amiss nor sudden turning her selâ— whereby she may reduce the Infant to a rigâ—â— posture and so have an easie Delivery foâ— Children in the Womb lying cross-way or sprawling not only occasion danger to thâ— Woman and hard Labour but sometimeâ— by reason of an unskilfull Midwife Death 〈◊〉 â—he one or the other the Natural Birth being with the head foremost and when a Child â—s so taken forth commonly with the face â—ownward lay it upon its back for the adâ—antage of respiration and then with an Inâ—â—rument very sharp let the Midwife cut the Navel-string about four Inches from the fastâ—ing tying that that remains with a piece of â—ilk string cover then the Child's head and stomach not suffering any thing to press the â—ace