water b 20 Gingerbread a 22 Gingerbread drie a 23 Ginger in rocke candie a 33.42 Ginger greene in sirup a 49 Ginger candied a 53 Gloues to persume d 34 Gooseberies preserued a 8 Grapes growing all the yeere a 62 Grapes kept till Easter a 64 H HAndwater excellent d 2 28 Hands stained to helpe d 5 Hands freckled to helpe d 6 Handwater of Scotland b 21 Hasell nuts kept long a 72 Haire blacke altered d 30 37 Haire made yellow d 36 Hearbs distilled in a new maner b 11 Hearbs to yeeld salt b 12 Hearbs to yeeld bloud b 22 Honey to yeeld spirit b 13 I IRish Aqua vitae b 9 Isop distilled in a new maner b 11 Iuice of Orenges or lemmons kept all the yeare c 35 Iumbolds to make a 16 L LArkes to boile c 4 Lauender distilled in a new maner b 11 Leach of almonds a 27 Leach a 59 Leg of mutton boiled after the French fashion c 7 Lemmons in Marmelade a 41 Lemmon moulded and cast a 44 Lemmon iuyce kept all the yeere c 35 Lettuce in sucket a 32 Liquerice paste a 40 Lobsters kept long c 31 M MAce in rocke candie a 42 Mallard to boile c 6 Marchpaine paste a 12 18 Marigolds preserued a 7 Marigolds candied a 9 11 Marigold paste a 40 Marmelade of Quinces or Damsons a 3â— Marmelade of Lemmons of Orenges a 41 May deaw clarified d 33 Morphew helped d 21 22 Mulberies in gellie a 29 Muske sugar a 2 Mustard meale c 25 Mustinesse helped or preuented in waters b 24 N NVtmegs in rocke candie a 33 42 Nutmegs candied a 53 Nuts molded and cast off a 44 Nuts kept long a 72 O ORenges preserued a 34 Orenge pilles candied a 35 Orenges in marmelade a 41 Orenge molded and cast off a 44 Orenge iuice kept all the yeere c 35 Oisters kept long c. 15 P PAste of flowers a 14 40 Paste of Nouie a 15 Paste to keepe one moist a 17 Paste called pust paste a 24 Paste short without butter a 25 Paste of Genua of Quinces a 30 Paste of fish c 14 Peare molded and cast off a 44 Peares kept drie a 47 Perfumes delicate and sodainly made d 31 Perfuming of gloues d 34 Pickerel boiled on the french fashioÌ„ c 3 Pigeons of sugar paste a 10 Pigeons boiled with Rice c 9 Pig to sowse c 1 2 Pigs petitoes boiled after the French fashion c 8 Plums preserued a 8 Plums dried in the sunne a 46 Pomander to make d 4 Pomander renewed d 32 PomatuÌ„ most excelleÌ„t for the face d 13 Pomgranats kept long a 68 Pieseruing of Roots a 1 Preseruing of cowcumbers a 36 Prunes in conserue a 50 52 Pulpe of fruit kept all the yeare a 45 Q QVidinia of Quinces a 28 Quinces into paste of Genua a 30 Quinces in marmelade a 31 Quinces kept drie all the yeare a 47 Quinces kept long a 67 R Rabbets of sugar paste a 10 Raspices in gellie a 29 Rootes preserued a 1 Rootes candied a 53 Rosa solis to make b 6 Rosemarie flowers candied a 9 Roseleaues to drie a 3 6 Rose sirup a 5 Roses preserued a 7 Roses and Rose leaues candied a 9 11 Rose paste a 40 Roses kept long a 61 Rose leaues dried without wrinckles a 63 Rosewater distilled at Michaelmas b 14 rose-Rosewater distilled in a speedy manâ—â—r b 15 Roses to yeeld a spirit b 17 rose-Rosewater most excellent b 18 Rosewater and yet the Roseleaues not discoloured b 23 rose-Rosewater and oyle drawne together b. 25 Rosewater of the colour of the Rose c 34 Rose vineger of the colour of the Rose c 34 Rose vineger made in a newe manner c 41 S SAlet oile purified and graced in taste and smell c 36 Salmon kept long fresh c 16 Salt of hearbs b 12 Salt delicate for the Table c 38 Sawsedges of Polonia c 12 Sirup of Violets a 4 Sirup of Roses a 5 Sparrowes to boile c 4 Spirit of wine extraordinarie b 1 Spirit of wine ordinarie b 2 Spirits of Spices b 3 Spirit of wine tasting of any vegetable b 4 Spirit of honey b 13 Spirit of hearbs and flowers b 17 Skin white and cleare d 2 Sunburning helped d 22 Stoue to sweate in d 27 Strawberies in gellie a 29 Strawberies in conserue a 51 Sucket of Lettuce stalkes a 32 Sucket of greene walnuts a 49 Sugar musked a 2 Sugar paste for foule a 10 Sugar plate to cast in a 13 Sugar plate of flowers a 14 Sugar plate to colour a 38 Sugar cast in partie molds a 43 Sugar smelling and tasting of the cloue or cynamon a 71 T TEale to boile c 6 Teeth kept white and sound d 10 25 26 Time distilled in a new maner b 11 Trosses for the sea a 39 V VIneger distilled b 16 Vineger to clarifie c 37 Violet sirup a 4 Violet paste a 40 14 Violet water or vineger of the colour of the violet c 34 Vsquebath b 9 VV WAfers to make a 56 Walnuts in sucket a 49 Walnuts kept fresh long a 65.66 Wardens kept drie all the yeare a 47 Washing water sweete b 21 d 2 28 29 Whites of egges broken speedily c 29 Wigin to boyle c 6 Wine tasting of wormwood made speedily c 33 Y Ytch helped d 25.21 FINIS The Arte of preseruing conseruing candying c. 1. How to preserue Eringo roots Aenula Campana and so of others in the same manner Sâ—eth them til they be tender then take aâ—ay the piths of theÌ„ and leaue them in a colaÌ„der til they haue dropped as much as they will theÌ„ hauing a thin sirup ready put theÌ„ being cold into the sirup being also colde and let them stand so three dayes then boyle the sirup adding some more fresh sirup vnto it to supply that which the roots haue drunk vp a little higher and at three dayes end boyle the sirup againe without anie new addition vnto the full height of a preseruing sirup and put in your roots and so keepe them Rootes preserued in this maner will eate verie tender because they neuer boiled in the sirup 2. How to make muske sugar of common sugar BRuse 4 or 6. graines of muske place them in a peece of sarcenet fine lawne or cambricke doubled lay this in the bottome of a gallie pot straining your Sugar thereon stop your pot close and all the sugar in a fewe dayes will both sent and taste of muske and when you haue spent that sugar you may lay more sugar thereon which will also receiue the like impression Such muske sugar is fold for two shillings the pound 3. How to drie Roseleaues in a most excellent maner WHen you haue newly taken out your breade then put in your Roses in a sieue first clipping away the whites that they may be all of one colour lay them about one inch in thicknesse in the sieue when they haue stood halfe an houre or therabout they will growe whitish on the top let them yet remaine without stirring till the vppermost of them be
put them in an ouen when the breade is newly drawen closing vp the oven and so let them rest till morning Others content themselues with scaulding them in hotte liquor onely till they bee sweete 19. How to breake whites of Egs speedily A Figge or two shred in peeces and then beaten amongst the whites of egges will bringe them into an oyle speedily some breake them with a stubbed rod some by wringing them often through a spoonge 30. How to keepe flies from oyle peeces A Line limed ouer and strained about the crest of oyle peeces or pictures will catch they Flyes that woulde otherwise deface the Pictures But this Italian conceipt both for the rarenesse and vse thereof doth please me aboue all other viz Pricke a Cowcumber full oâ— barley cornes with the small spiring ends outward make little holes in the Cowcumber first with a wodden or bone bodkin and after put in the graine these being thicke placed will in time couer all the Cowcumber so as no man can discerne what strange plant the same should bee Such Cowcumbers are to bee hung vp in the middest of Summer r omes to drawe all the flies vnto theÌ„ which otherwise would flie vpon the Pictures or hangings 31. To keepe Lobsters Crafishes c. sweet and good for some fewe dayes THese kinds of fish are noted to be of no durabilitie or lasting in warme weather yet to prolong their dayes a little though I feare I shall raise the price of them by this discouerie amongst the fishmongers who onely in respect of their speedie decay doe now and then afford a peniworth in them if you wrappe them in sweete and course rags first moistened in brine and then burie these cloathes in Callis sand that is also kept in some coole and moist place I know by mine owne experience that you shall finde your labour well bestowed and the rather if you lay theÌ„ in seuerall clothes so as one doe not touch the other 32. Diuers excellent kinds of bottle Ale I Cannot remember that euer I did drinke the like sage ale at any time as that which is made by mingling two or three droppes of the extracted oyle of sage with a quart of Ale the same beeing well brued out of one pot into another and this way a whole Stand of sage ale is very speedily made The like is to bee done with the oyle of Mace or Nutmegs But if you will make a right gossips cup that shall farre exceed all the Ale that euer mother Bunch made in her life time then in the bottling vp of your best Ale tunne halfe a pinte of white Ipocras that is newly made and after the best receipt with a pottle of Ale stoppe your bottle close and drinke it when it is stale Some commend the hanging of roasted Orenges prickt full of Cloues in the vessell of Ale till you find the taste therof sufficieÌ„tly graced to your own liking 33. How to make wormewood wine verie speedily and in great quantity TAke small Rochell or Coniake wine put a few droopes of the extracted oile of wormwood therin brewe it togither as before is set down in bottle ale out of one pot into an other and you shall haue a more neate and wholesom wine for your body theÌ„ that which is solde at the Stillyard for right wormwood wine 34. rose-Rosewaâ—er and Roseuinegar of the colour of the Rose and of the Cowslep and violet vinegar IF you woulde make your rose-Rose-water and Rose vinegar of a Rubie color then make choise of the crimson veluet coloured leaues clipping away the whites with a paire of sheeres being through dryed put a good large handful of them into a pinte of Damaske or red rosewater stop your glasse wel set it in the sun til you see that the leaues haue lost their colour Or for more expedition you may pecforme this worke in balneo in a few houres and when you take out the olde leaues you may put in fresh till you finde the color to please you Keep this rose-Rosewater in glasses very well stopt the fuller the better What I haue said of Rosewater the same may also be intended of Rose vinegar violet marigolde and cowslep vinegar but the whiter vinegar you chuse for this purpose the colour therof will be the brighter and therefore distilled Vinegar is best for this purpose so as the same bee warily distilled with a true diuision of parts according to the maner expressed in this booke in the distillation of vinegar 35. To keepe the iuice of Oranges and Lemmons alâ— the yeare for sauce Iuleps and other purposes EXpresse their iuyce and passe it through an Ipocrasse bagge to clarifie it from his impurities then fill your glasse almost to the top couer it closely and let it stand so till it haue done boyling then fill vp your glasse with good sallet oyle and set it in a coole closet or butterie where no Sun commeth the aptest glasses for this purpose are straight vpright ones like to our long beere glasses which would bee made with little round holes within two inches of the bottome to receiue apt fawcets so the grounds or lees would settle to the bottome and the oyle would sinke downe with the iuice so closely that all putrefaction would be auoyded or in steede of holes if there were glasse pipes it were the better readyer way because you shall hardly fasten a fawcet well in the hole You may also in this manner preserue many iuyces of hearbes and flowers And because that profite and skill vnited do grace each other if curteous Ladies you will lend eares and followe my direction I will heere furnish a great number of you I woulde I coulde furnish you all with the iuice of the best ciuill Orenges at an easie price About Alhallontide or soone after you may buy the inward pulpe of ciuill OreÌ„ges wherin the iuice resteth of the comfetmakers for a small matter who doe onely or principally respect their rindes to preserue and make Orengeadoes with all this iuice you may prepaire and reserue as before 36. Howe to purifie and giue an excellent smell and taste vnto sallet oyle PVt sallet Oyle in a Vessell of wood or earth hauing a hole in the bottom to euery 4 quartes of water adde one quarte of oyle and with a woodden spoone or spattle beate them well togither for a quarter of an houre then let out the water preuenting the oyle from issuing by stopping of the hole repeate this worke two or three times and at the last you shall finde your oile wel clensed or clarified In this maner you may also clarifie capons grease being first melted and workinge with warm vvater All this is borrowed of M. Bartholomaeus Scapius the Maister Cook of Pope Pius Quintus his priuie kitchen I thinke if the last agitation were made in Rosewater wherin also cloues or Nutmegs had been macerated that so the oyle woulde bee yet more pleasing Or if you set a Iar
is commonly vsed in the drawing of Aqua vitae fill two partes thereof with faire watet and one other thirde part with such hearbes as you woulde distill the hearbes being eyther moist or drie it skilleth not greatly whether let the hearbes macerate all night and in the morning begin your fire then distil as before in Cinamon water beeing carefull to giue change of waters to your colour alwaies as it needeth drawe no longer then you feele a strong and sensible taste of the hearb which you distill alwayes diuiding the stronger from the weaker and by this meanes you shall purchase a water farre excelling any that is drawen by a common pewter still you may also gather the oyle of each hearb which you shall finde fleeting on the top or summity of your water This course agreeth best with such herbs as are not in taste and will yeeld their oile by distillation 12 How to make the salt of hearbs BVrne whole bundles of dryed Rosemary Sage Isop in a cleane ouen and when you haue gathered good store of the ashes of the hearb infuse warme water vpon them making a strong and sharpe Lee of those ashes then euaporate that Lee the resideÌ„ce or setling which you finde in the bottoÌ„ therof is the salt which you seek for Some vse to filter this lee diuers times before euaporation that their salt may be the clearer and more transpareÌ„t This salt according to the nature of the hearb hath great effects in physicke 13. Spirit of hony PVt one part of honey to 5. parts of water when the water boileth dissolue your honey therein skimme it and hauing sodden an houre or two put it into a wodden vessell and when it is but bloud warme set it on worke with yeaste after the vsuall manner of Beere and Ale tun it and when it hath lyen some time it will yeelde his spirit by distillation as wine beer and ale will do 14. To distil Rosewater at Michaelmas and to haue a goâ—d yeeld as at any other time of the yeare IN the pulling of your Roses first diuide all the blasted leaues theÌ„ take the other fresh leaues and lay them abroad vpon your table or windowes with some cleane linnen vnder them let them ly 3. or foure houres or if they bee dewy vntil the dewe be fully vanished put these rose leaues in great stone pottes hauing narrowe mouthes and well leaded within such as the Goldfiners call their hookers serue to receiue their Aqua fortis bee the best of all others that I know and when they are well filled stop their mouthes with good corkes eyther couered all ouer with waxe or molten brimstone and then set your pot in some coole place and they wil keepe a long time good and you may distill them at your best leasure This waie you may distill Rosewater good cheape if you buy store of Roses when you find a glutte of them in the market wherby they are solde for 7. pence or 8. pence the bushell you then engrosse the flower And some hold opinion that if in the midst of these leaues you put some broken leauen and after fill vp the pot with Rose leaues to the top that so in your distillatioÌ„ of them you shal haue a perfect Rose vinegar without the addition of anie common vinegar I haue knowen Refeleaues kept well in Rondlets that haue been first well seasoned with some hote liquor and Roseleaues boiled togither and the same pitched ouer on the out side so as no aire might penetrate or pearce the vessell 15. A speedy distillation of Rosewater STampe the leaues and first distill the iuice being expressed and after distil the leaues and so you shall dispatch more with one Stil then others do with three or foure stils And this water is euerie way as medicinable as the other seruing in all sirrups decoctions c. sufficiently but not altogether so pleasing in smell 16. How to distill wine vinegar or good Aligar that it may bee both clear sharpe I Knowe it is an vsuall manner among the Nouices of our time to put a quart or two of good vinegar into an ordinary leadeÌ„ still and so to distill it as they do all other waters But this way I do vtterly dislike both for that heere is no seperation made at all and also because I feare that the Vinegar doth cary an ill touch with it either froÌ„ the leaden bottoÌ„ or pewter head or both And therefore I coulde wish rather that the same were distilled in a large bodie of glasse with a head or receiuer the same being placed in sande or ashes Note that the best part of the vinegar is the middle part that ariseth for the first is fainte and phlegmatick and the last wil taste of adustion because it groweth heauie toward the latter end and must be vrged vp with a great fire and therefore you must nowe and then taste of that which commeth both in the beginning towards the latter end that you may receiue the best by it selfe 17. How to draw the true spirit of reses and so of all other hearbs and flowers MAcerate the Rose in his own iuice adding thereunto being teÌ„perately warm a conuenieÌ„t proportion either of yeast or ferment leaue theÌ„ a few daies in fermentation till they haue gotten a stroÌ„g heady smel beginning to incline toward vinegar theÌ„ distill them in balneo in glass bodies luted to their helms happily a limbecke wil do better and rid faster and drawe so long as you find any sent of the Rose to come then redistill you haue purchased a perfect spirit of the Rose You may also ferment the iuice of Roses onelie and after distill the same 18. An excellent Rosewater VPon the top of your glasse bodie straine a haire cloth and vpon that lay good store of Roseleaues either drie or halfe drie and so your water will ascend verie good both in smell and in colour Distill either in balneo or in a gentle fire in ashes you may reiterate the same water vppon fresh leaues This may also be done in a leaden Still ouer which by reason of the breadth you may place more leaues 19. An excellent wvy to make the extract of all Vegetables EXpresse a good quantity of the iuice thereof set it on the fire and giue it onely a walme or two then it will grow cleere before it be cooled pour away the cleerest filter with a peece of cotton and then euaporate your filtred iuyce till it come to a thicke substance and thus you shal haue a most excellent extracte of the Rose Gilloflower c. with the perfect sent and taste of the flower whereas the common waie is to make the extracte eyther by spirit of wine faire water the water of the plant or some kind of menstruum 20. To make a water smelling of the Eglantine Gilloflowers c. DRie the hearbe or flower and distill the same in faire water in a limbecke draw no longer
theÌ„ you find sent in the water that issueth reiterate that water vpon fresh herbes and distil as before diuiding the sweetest froÌ„ the rest 21. A Scottish hand water PVt thyme Lauender and Rosemary confusedly together theÌ„ make a lay of thicke wine Lees in the bottom of a stone pot vppon which make an other laye of the said hearbes then a lay of Lees and so forwarde lute the pot wel bury it in the ground for 6. weeks distill it it is called Dames water in Scotland A little therof put into a bason of a coÌ„mon water maketh very sweet washing water 22. How to draw the bloud of hearbes STampe the hearb put the same into a large glasse leauing two parts emptie some commend the iuice of the hearbe onely nip or else lute the glasse very wel digest it in balneo 15. or 16. daies and you shall finde the same very red diuide the watrish part and that which remaineth is the bloud or essence of the hearb 23. Rosewater and yet the Roseleaues not discoloured YOu must distill in balneo and wheÌ„ the bottom of your pewter Still is through hotte put in a fewe leaues at once and distill them watch your Still carefully and as soone as those are distilled put in more I know not whether your profit will requite your labour yet accept of it as a newe conclusion 24. How to recouer Rosewater or any other distilled water that hath gotten a mother and is in daunger to be musty INfuse your water vpoÌ„ fresh Rose leaues or vpon Rose cakes broken all in peeces and then after maceration for three or foure houres with a gentle fire redistill your water Do this in a Limbeck take heed of drawing too long for burning vnlesse your Limbecke stand in balneo 25. To drawe both good Rosewater and oyle of Roses together AFter you haue digested your Rose leaues by the speace of 3. moneths sicut ante num 13. eyther in barrels or hookers then distill theÌ„ with faire water in a limbeck draw so long as you finde anie excellent smell of the Rose then diuide the fatty oile that fleeteth on the top of the Rose water and so you haue both excellent oile of Roses and also good rose-Rosewater togither and you shall also haue more water then by the ordinarie way and this rose-Rosewater extendeth farther in physicall compositions and the other serueth best for perfumes and casting bottles You may also distill the oyle of Liâ—num Rhodtum this way sauing that you shall not neede to macerate the same aboue 24 houres in your water or menstruum before you distill this oyle hath a most pleasing smell in a manner equall with the oyle of Roses COOKERIE AND Huswiferie 1. To souse a yong Pig TAke a young Pigge being scalded boile it in faire water and white wine put therto some Baye leaues some whole Ginger and some Nutmegs quartered a fewe whole cloues boyle it throughly and leaue it in the same broath in an earthen pot 2. Aliter TAke a Pig beeing scalded coller him vppe like brawne and lap your collers in faire cloathes when the flesh is boyled tender take it out and put it in colde water and salt and that wil make the skin white make sowsing drinke for it with a quart of white wine and a pottle of the same broth 3 To boyle a flounder or Pickerel of the French fashion TAke a pinte of white wine the tops of young time and Rosemary a little whole mace a little whole pepper seasoned with Veriuice salt and a peece of sweete butter and so serue it this broth will serue to boyle Fish twise or thrise in 4. To boile Sparrowes or Larks TAke two ladles full of mutton broth a little whole mace put into it a peece of sweet butter a handful of Parsly being picked season it with sugar veriuice and a little pepper 5. To boyle a Capon in white broth BOyle your Capon by it selfe in faire water then take a ladlefull or two of mutton broth and a little white wine a little whole mace a bundle of sweete hearbs a little marrowe thicken it with Almonds season it with sugar and a little veriuyce boyle a fewe currans by themselues and a Date quartered least you discolor your broth and put it on the breast of your Capon Chicken or Rabbet if you haue no Almonds thicken it with Creame or with yolkes of egges garnish your dishes on the sides with a Lemmon sliced sugar 6. To boyle a Mallard Teale or Wigin TAke mutton broth and put it into a pipken put into the belly of the foule a fevve sweete hearbes and a little Mace sticke halfe a dozen of Cloues in his breast thicken it with a tofte of bread stieped in veriuice season it with a little pepper and a little Sugar also one Onion minced small is very good in the broth of any water foule 7. To boyle a legge of Mutton after the French fashion TAke al the flesh out of your leg of mutton or at the but end preseruing the skinne whole and mince it small with Oxe suet and marrow then take grated bread sweete Creame and yolkes of egges and a fewe sweete hearbes put vnto it Currans and Raisins of the sunne season it with Nutmegs Mace Pepper and a little sugar so put it into the leg of Mutton againe where you tooke it out and stew it in a pot with a marrow bone or two serue-in the marrowe bones with the stewed-broath and fruite and serue-in your legge of mutton drye with carot rootes sliced cast grosse pepper vpon the rootes 8. To boyle Pigs petitoes on the French fashion BOyle them and slice them being first rolled in a little batter your batter being made with the yolke of an egge two spoonefuls of sweete creame and one spoonfull of flower make sawce for it with Nutmeg vinegar and sugar 9 To boyle Pigeons with rice BOyle them in mutton broath putting sweete hearbes in their bellies then take a little Rice and boyle it in Creame with a little whole mace season it with sugar lay it thick on their breasts wringing also the iuice of a Lemmon vpon them and so serue them 10. To boyle a chine of veale or a chicken in sharpe broth with hearbes TAke a little muttoÌ„ broth white wine and veriuyce and a little whole mace theÌ„ take lettuce Spinage and Parsley and bruise it put it into your broth seasoning it with veriuice pepper and a little sugar and so serue it 11. To make Beaumanger TAke the brawne of a Capon toase it like wool then boile it in sweete Creame with the whites of two egges and beeing well boyled hang it in a cloth and let the whey run from it then grinde it in an Alablaster mortar with a woodden pesteell then drawe it thorough a thinne Strayner with the yolks of two eggas and a little Rosewater then set it on a chafing dish with coales mixing foure ounces of sugar with it and when
it is cold dish it vp like Almond butter and so serue it 12. To make a Polonian sawsedge TAke the fillets of an hog chop them verie small with a handfull of red sage season it hot with Ginger and pepper and then put it into a great sheepes gut then let it lie three nights in brine theÌ„ boyle it and hang it vp in a chimney where fire is vsually kept and these sawsedges will last one whole yeare They are good for sallades or to garnish boyled meates or to make one relish a cup of wine 13. To make tender and delicate Brawne PVt collars of brawne in kettles of water or other apt vessels into an ouen heated as you would for houshold bread couer the vessels so leaue them as long in the ouen as you would doe a batch of bread A late experience amongst glentlewomen farre excelling the olde manner of boyling brawné in great huge kettles Quaere if putting your liquor hot into the vessels and the brawne a little boiled first if by this meanes you shal not giue greate expedition to your worke 14. Paste made of fish INcorporate the bodie of salt-fish Stock fish Ling or any fresh fish that is not full of bones with crums of bread flower Ising lasse c. and with proper spices agreeing with the nature of euerie seuerall fish and of that paste molde off the shapes forms of little fishes as of the Roch Dace Perch c. and so by arte you may make many little fishes out of one great and naturall fish 15. How to barrell vp Oysters so as they shall last for sixe moneths sweete and good and in their naturall taste OPeÌ„ your oisters take the licor of theÌ„ and mixe a reasonable proportion of the best white wine vineger you can get a little salt some pepper barrell the fish vp in small caske couering all the Oysters in this pickle and they will last a long time this is an excellent meanes to conuey Oysters vnto drie townes or to carie them in long voyages 16. How to keepe fresh Salmon a whole moneth in his perfect taste and delicacie FIrst seeth your Salmon according to the vsuall manner theÌ„ sinke it in apt and close vessels in wine vinegar with a braunch of Rosemarie therein By this means Vintners and Cookes may make profit thereof when it is scarce â—n the markets Salmon thus prepared may be profitably brought out of Ireland and sold in London or else where 17. Fish kept long and yet to eate shorte and delicately FRie your fish in oyle some commend Rape Oyle and some the sweetest Siuill Oyle that you canne get for the fish will not taste at all of the Oyle because it hath a watrish bodie oyle and water make no true vnity then put your fish in white wine vinegar and so you may keepe it for the vse of your Table any reasonable-time 18. How to keepe roasted Beefe a long time sweete and wholesome THis is also done in wine vinegar your peeces being not ouer great well and close barrelled vp this secret was fully proued in that honourable voyage vnto Cales 19. How to keepe powdered beefe fiue or six weekes after it is sodden without any charge WHen your beefe hath beene well thorowly powdred by tenne or twelue dayes space then seeth it throughly dry it with a cloth and wrap it in dry clothes placing the same in close vessels and Cupbords and it will keepe sweete sound two or three moneths as I am credibly informed from the experience of a kinde louing friend 20. A conceipt of the Authors how beefe may be carried at the sea with out that strong and violent impression of salt which is vsually purchased by long and extreme powdring HEere with the good leaue fauour of those curteous gentlewomen for whome I did principally if not only intend this litle treatise I will make bold to lanch a little from the shoare and trye what may bee done in the vaste and wide Ocean and in long and dangerous voyages for the better preseruation of such vsuall victuals as for want of this skill doe oftentimes meerely perish or else by the extreame pearcing of the salte doe lose euen their nutritiue strength and vertue if any future experience doe happen to controll my present conceipt let this excuse a scholler quòd in magnis est voluisse satis But now to our purpose let all the bloud bee first well gotten out of the beefe by leauing the same some nine or tenne dayes in our vsuall brine then barrell vp all the peeces in vessels full of holes fastening them with ropes at the sterne of the ship and so dragging them through the salte sea water which by his infinite change and succession of water will suffer no putrifaction as I suppose you may happily find your beefe both sweete and fauourie enough when you come to spend the same And if this happeÌ„ to fall out true vpon some triall thereof had then either at my next impression or when I shall bee vrged thereunto vpon any necessitie of seruice I hope to discouer the meanes also whereby euerie Shippe may carry sufficient store of victuall for her selfe in more close and conuenient cariages then those loose vessels are able to performe But if I may be allowed to carie either roasted or sodden flesh to the sea then I dare aduenture my poore credit therein to preserue for six whole moneths together either Beefe Mutton Capons Rabbets c. both in a cheape manner and also as fresh as wee doe now vsually eate them at our Tables And this I hold to be a most singular necessarie secret for all our English Nauie which at all times vppon reasonable termes I will bee ready to disclose for the good of my country 21. How to make sundry sorts of most daiâ—tie butter hauing a liuely taste of Sage Cinamon Nutmegs Mace c. THis is done by mixing a fewe drops of the extracted cyle of Sage Cinamon Nutmegs Mace c in the making vp of your butter for oyle and butter will incorporat and agree very kindely and naturallie together And how to make the said oyles with all necessarie vessels instruments other circumstances by a most plâ—ine familiar description See my Iewell house of Art and nature vnder the Title of distillation 22. How to make a larger and daintier Cheese of the same proportion of milk then is commonly vsed or knowne by any of our best dairiewomen at this day HAuing brought your milke into curds by ordinarie rennet either breake them with your handes according to the vsuall manner of other cheeses and after with a fleeting dish taking away as much of the whey as you can or els put in the curds without breaking into your moate let them so repose one houre or two or three and then to a cheese of two gallons of milk ad a waight of tenne or twelue pound which waight must
and put it in a glasse coueing it with May-dewe and so reserue it to your vse Let the mallowe rootes be two or three daies dryed in the shade before you vse them This I had of a great profes sour of Arte and for a rare and dainty secret as the best fucus this day in vse 14. Another minerall ficussor the face INcorporate vvith a woodden pestle and in a woodden mortar with great labour foure ounces of sublimate and one ounce of crude Mercury at the least sixe or eight houres you cannot bestowe too much labor herein then with often change of colde water by ablution in a glasse take awaie the salts from the sublimate change your water twise euery day at the I-ast and in seauen or eight daies the more the better it will bee culcified and then it is prepared Lay it on with the oyle of white poppey 15. To take away chilblanes out of the hands or feete BOyle halfe a pecke of Oates in a quart of water till they waxe drie then hauing first annointed your handes with some good Pomatum well chafed them hold them within the oates as hotte as you may well suffer them couering the bowle wherein you put your handes with a double cloth to keep in the steame of the oats Do this three or foure times and you shal finde the effect The same Oates wiâ—l serue to bee sodden with freshe water three or foure times 16. To helpe a faâ—e that is red or pimpled DIssolue common salte in the iuice of Lemmons and with a linnen cloth pat the patients face that is full of heate or pimples It cureth in a few dressings 17. Aliter TAke of those little whelkes or shels which some do call giny money wash fiue or sixe of theÌ„ beate them to fine powder and infuse the iuyce of Lemmons vpon them it will presently boyl but if it offer to boyle out of your glasse then stop the mouth therof with your finger or blow into it This will in a short time bee like an ointment with which you must anoint the heate or pimples of the face often times in a daye till you find helpe As the ointmeÌ„t dryeth put more iuyce of Lemmons to it I his of an outlandish Gentlewoman and it is an asiured remedy if the heate bee not very extreme Some haue found by experience that bathing of the face with hote vinegar euery night when they go to bed doth mightily repell the humour 18. Aliter QVilt baye salte well dryed and powdered in double linnen sockes of a prettie bignesse let the patient weare them in wide hose and shooes day and night by the space of fourteene dayes or till he be well euery morning and euening let him drie his sockes by the fire and put them on againe This helped M. Foster an Essex maÌ„ and an Atturney of the Common pleas within these few yeares but now deceased whâ—se face was for many yeares together of an exceedinge highe and firye colour of my owne knowledge and had spent much money in Physicke without anie successe at all vntill he obtained his remedie The patient must not take any wet of his feete during the cure 19. Aliter optime TAke halfe a pound of white distilled vinegar two newe laid Egges with their shelles two spoonfuls of the flowers of brimstone let these macerate in the vinegar by the space of three dayes then take out the Egges and pricke them ful of holes with a needle but not too deepe least any of the yolke shoulde happen also to issue let that liquor also mixe with the vinegar then straine all through a fine cloath and tye vp the brimstone in the cloth like a little ball dippe this ball in the strained liquor when you vse it and pat it on the place three or foure times euerie daye and this will cure any red face in twelue or fourteene dayes Some do also commende the same for an approued remedie against the morphew the brimstone bal must be kept in some close thing from the ayre 20. How to take away any pimple from the face BRimstone ground with the oyl of Turpentine and applied to any pimple one houre maketh the flesh to rise spungeous which being annointed with the thicke oyle of butter that ariseth in the morning from new milke sodden a little ouer night will heale and scale away in a fewe daies leauing a faire skinne behinde This is a good skinning salue 21. To helpe any Morphew sunburning itch or red face STeepe two sliced Lemmons being large and faire in a pinte of Condu it water leaue them foure or fiue daies in infusion couering the water then straine the water and dissolue therein the quantitie of a hasell nut of sublimate some hold a dramme a good proportion to a pinte of water finely powdered let the patient wet a cloth therein and rub the place where the griefe is euery morninge and euening a little till the hew doe please hee you may make the same stronger or weaker according to good discretion 22. For the Morphew TAke a pinte of distilled vinegar laie therein two newe laid egges whole with their shelles three yellowe Docke rootes picked and sliced two spoonefulls of the flowers of brimstone and so let all rest three daies and then vse this liquour with a cloth rubbing the place three or 4. times euerie daye and in three or foure dayes it commonly helpeth put some bran in your cloth before you moisten your cloth therein binding it vp in forme of a little ball This of Maister Rich of Lee who helped himselfe and a gallant Ladie therewith in a few dayes 23. To take away the freckles in the face WAsh your face in the wane of the moon with a spunge morninge and euening with the distilled water of elder leaues lettinge the same drie into the skinne Your water must bee distilled in Maie This is of a Trauailer who hath cured himselfe thereby 24. To cure any extreame bruise vpon a sire fall on the face or any other meÌ„ber of the body PResently after the fall make a greate fire and applie hote cloathes one after another without intermission the patient staÌ„ding neere the fire for one houre and a halfe or till the swelling be cleane abated This I knewe proued with good successe in a maid that fell downe a paire of staires whereby all her face was extremely dis figured Some holde opinion that the same may bee perfourmed with clothes wet in hote water and wroonge out againe before application Then to take away the chaungeable colours which doe accustomablie followe all bruises shred the roote of a greene or growing flower deluce beate it with red rose water and grinde it till it come to a salue apply the same in a fewe houres it taketh away all the colours but if it lie too long it will rayse pimples and therefore so soone as the colours be vanished immediately remooue the salue 25. How to keepe the teeth cleane CAlcine
DELIGHTES for Ladies to adorne their Persons Tables closets and distillatories WITH Beauties banquets perfumes and Waters Reade practise and censure AT LONDON Printed by Peter Short 1602. To all true louers of Arte and knowledge SOmetimes I writ the formes of burning balles Supplying wants that were by woodfals wrought Sometimes of tubs defended so by Arte As fire in vaine hath their destruction sought Sometimes I writ of lasting Beuerage Great Neptune and his Pilgrims to content Sometimes of foode sweete fresh and durable To maintaine life when all things els were spent Sometimes I writ of sundrie sorts of soile Which neither Ceres nor her handmaids knew I writ to all but scarsly one beleeues Saue Diue and Denshire who haue sound theÌ„ true When heauens did mourne in cloudy mantles clad And threatned famine to the sonnes of men VVhen sobbing earth denide her kindly fruit To painefull ploughman and his bindes euen then I writ relieuing remedies of dearth That Arte might helpe where nature made a saile But all in vaine these new borne babes of Arte In their vntimelie birth straight way do quaile Of these and such like other newe found skils VVith painfull pen I whilome writ at large Expecting still my Countries good therein And not respecting labour time or charge But now my pen and paper are perfum'd I scorne to write with Coppres or with galle Barbarian canes are now become my quils Rosewater is the inke I write withall Of sweetes the sweetest I will now commend To sweetest creatures that the earth doth beare These are the Saints to whom I sacrifice Preserues and conserues both of plum and peare Empalings now adew tush marchpaine wals Are strong enough and best be fits our age Let piercing bullets turne to sugar bals The Spanish féare is husht and all their rage Of Marmelade and paste of Genua Of musked sugars I intend to wright Of Leach of Sucket and Quidinia Affording to each Lady her delight I teach both fruits and flowers to preserue And candie them so Nutmegs cloues and mace To make both marchpaine paste and sugred plate And cast the same in formes of sweetest grace Each bird and foule so moulded from the life And after cast in sweet compounds of arte As if the flesh and forme which nature gaue Did still remaine in euerie lim and part When chrystall frosts haue nipt the tender grape And cleane consum'd the fruits of euerie vine Yet here behold the clusters fresh and faire Fed from the branch or hangâ—ng on the line The walnut small nut and the Chesnut sweete Whose sugred kernels loose their pleasing taste Are here from yeere to yeere preserued And made by Arte with strongest fruites to last Th'artichoke the apple of such strength The Quince Pomegranate with the Barberie No sugar vs'd yet colour taste and smell Are here maintain'd and kept most naturally For Ladies closets and their stillatories Both waters ointments and sweet smelling bals In easie termes without affected speech Theere present most ready at their cals And least with carelesse pen I should omit The wrongs that nature on their persons wrought Or parching sunne with his hot firie rayes For these likewise relieuing meanes I sought No idle thoughts nor vaine surmised skils By fancie framde within a theorique braine My muse presents vnto your sacred eares To win your fauours falsly I disdaine From painfull practise from experience A sound though costly mysteries I deriue VVith firy flames in scorching Vulcans forge To teast and fine each secret I do striue Accept them well and let my wearied muse Repose her selfe in Ladies laps a while So when shee wakes she happely may record Her sweetest dreames in some more pleasing stile H. Plat. THE TABLE GOod Reader for the vnderstanding of this Table know that a b c d do giue directions vnto the foure seuerall parts or treatises of this Booke a for the first the rest in their order A AENula Campana rootes preserued a 1 Almonds in Leach a 27. Almond butter to make a 57 Almonds into gelly a 58 Alliger distilled b 16 Apples kept drie all the yeare a 47 Aqua rubea b 7 Aqua composita of D. Steuens b 8 Artichokes kept long a 69 B BAgs sweet to lie amoÌ„gst linnen d 35 Ball to take out staines d 3 Ball to wash with d 8 Balme water b 5 Beaumanger c 11 Beefe roasted kept long c 18 Beefe powdered kept long without charge c. 19 Beefe fresh at the sea c. 20 Beautie for the face d. 7.14 Bisket bread or French bisket a. 19 Bisket called prince bisket a. 20 Bisket called biskettello a. 21 Bloud of hearbes b. 22 Borage candied a. 11 Botling of beere truly c. 27 Bottles mustie helped c. 28 Bottle ale most excellent c. 32 Brawne to eat tender and delicat c. 13 Broome capers preserued a. 37 Broyling without smoake c. 26 Bruse helped d. 24 Butter tasting of spice or flowers c. 21 C. Cakes sweete without spice or sugar a. 60 Candying of flowers a. 9.53 Candying in rocke candie a 33.42 Candying of Orenge pilles a. 35 Candles for Ladies tables c. 39 Candles hanging in the aire c. 40 Capers of broome preserued a. 37 Capon boyled in white broth c. 5 Casting in sugar plate a 13 Casting of sugar in partie moldes a 43 Casting and molding of fruit a 44. Cheries preserued a 8 Cherie pulpe kept dry all the yeere a 45 Cheries dried in the sunne a 46 Cheese extraordinarie c 22 Chesnuts kept long a 73 Chilblaines helped d 15 Chine of veale or chicken boiled c. 10 Cinamon water b 10 Collis white and like gellie a 55 Comfits of all sorts a 54 Conserue of Prunes or daÌ„sons a. 50 52 Conserue of Strawberies a 51 Cowcumbers preserued a 36 Cowslep paste a 40 Cowslip water or vineger of the colour of the cowslep c. 34 Crayfish kept long c. 31 Creame clowted c. 23 D DAmaske powder d 1 9 Damsons in marmelade a 31 Damson pulpe kept all the yeare a 45 Damsons in conserue a 50 52 Dentifrises for the teeth d 26 Distillation of hearbes in a new maner b 11 Drying of fruits in the sun a 46 E EGlantine water b 20 Eringo rootes preserued a 1 Extract of vegetables b 19 F FAce spotted or freckled to help d 6 23 Face made faire d 7.14 Face full of heat helped d 11 16 17 18 19 20 21 Face kept white and cleere d 12 Fish into paste c 14 Fish fried kept long c 17 Flesh kept sweete in summer c 24 Flies kept from oile peeces c 30 Flounder boyled on the french fashion c 3 Flowers preserued a 7 Flowers candied a 9 11 Flowers in rocke candie a 42 Flowers dried without wrinkling a 63 Fruit preserued a 8 Fruit how to molde and cast a 44 Fruit kept drie all the yeare a 45 46.47 Fruit kept long fresh a 70 G GEllie chrystalline a 26 Gelly of fruits a 29 Gelly of Almonds a 58 Gilloflowers kept long a 61 Gillowflowers preserued a 7 Gilloflower
pulpe of Cheries Prunes Damsons c. all the yeare TAke of those kinde of cherries which are sharpin taste Quaere if the common blacke and redde cherrie will not also serue hauing in the ende of the decoction a little oyle of Vitrioll or Sulphur or some veriuice of soure grapes or iuice of Lemmons mixed therewith to giue a sufficient tartnesse pull off their stalks and boile them by themselues without the addition of any liquour in a caldron or pipken and when they begin once to boile in their owne iuice stir them hard at the bottom with a spattle least they burn to the pans bottom They haue boyled sufficiently when they haue caste off all their skins and that the pulp and substance of the cheries is grown to a thicke pap then take it from the fire and let it coole then diuide the stones and skins by passing the pulpe onely through the bottome of a strainer reuersed as they vse in cassia fistula then take this pulpe and spread it thin vpon glazed stones or dishes and so let it drie in the sunne or else in an ouen presently after you haue drawne your breade then loose it from the stone or dish keepe it to prouoke the appetite and to coole the stomacke in feuers and all other hote diseases Proue the same in all manner of fruit If you feare adustion in this worke you may finish it in hote balneo 46. How to dry all manner of plums or Cheries in the sunne IF it be a small fruite you must dry them whole by laying thē abroad in the hote sunne in stone or pewter dishes or Iron or brasse pannes turning them as you shall see cause But if the plum be of any largenesse slit each plum on the one side from the top to the bottome and then lay them abroad in the Sunne but if they be of the biggest sort then giue eyther plum a slit on each side and if the sun doe not shine sufficiently during the practice then dry them in an ouen that is temperately warme 47. How to keepe apples peares quinces wardens c. all the yeare drie PAre them take out the coares and slice them in thinne slices laying them to drie in the Sunne in some stone or metalline dishes or vpon high frame couered with course canuas now and then turning them and so they will keepe all the yeare 48. To make greene Ginger vpon sirup TAke Ginger one pounde pare it cleane steepe it in red wine and vinegar equally mixed let it stand so 12. dayes in a close vessell and euery day once or twice stir it vp and downe then take of wine one gallon and of vinegar a pottle seeth altogether to the consumption of a moitie or half then take a pottle of cleane clarified honey or more and put thereunto and let them boile well together then take halfe an ounce of saffron finely beaten and put it thereto with some sugar if you please 49 To make sucket of greene Walnuts TAke Walnuts when they are no bigger then the largest hasill nut pare away the vppermost greene but not too deepe then seeth them in a pottle of water till the water be sodden away then take so much more of fresh water and when it is sodden to the halfe put thereto a quart of vinegar and a pottle of clarified honie 50. To make conserue of prunes or Damsons TAke ripe Damsons put them into scalding water let them stand a while then boyle them ouer the fire till they breake then straine out the water through a colander and let them stand therin to coole then straine the damsons through the colander taking away the stones and skinnes then set the pulpe ouer the fire againe and put thereto a good quantitie of red wine and boile them wel to a stiffenesse euer stirring them vp and downe and when they bee almost sufficiently boyled put in a conuenient proportion of sugar stir all well together and after put it in your gally pots 51. To make conserue of strawberies FIrst seeth them in water and then cast away the water and straine them then boyle them in white wine and worke as before in damsons or else straine them being ripe then boyle them in wine and sugar till they be stiffe 52. Conserue of prunes or Damsons made another way TAke a pottle of damsons prick them and put them into a pot putting thereto a pinte of Rosewater or wine and couer your pot let them boile well then incorporate them by stirringe and when they be tender let them coole straine them with the liquor also then take the pulpe and set it ouer the fire and put thereto a sufficient quantitie of sugar and boile them to their height or consistencie and put it vp in gally pots or iarre glaffes 53. How to candie Ginger Nutmegs or any Roote or flowers TAke a quarter of a pounde of the best refined sugar or sugar candie which you can get powder it put thereto two spoonfuls of Rosewater dip therein your Nutmegs ginger rootes c. being first sodden in faire water till they bee soft and tender the oftner you dip them in your sirrup the thicker the candie will bee but it will be the longer in candying your sirrup must bee of such stiffnesse as that a droppe thereof beeing let fall vpon a pewter dish may congeale and harden being cold You must make your sirrup in a chafing dish of coales keeping a gentle fire after your sirup is once at his full height then put them vpon papers presently into a stoue or in dishes continue fire some ten or twelue dayes till you finde the candie hard and glistering like diamonds you must dip the red rose the gillow flower the marigold the borrage flower and all other flowers but once 5. The arte of comfetmaking teaching how to couer all kinds of seedes fruits o◠spices with sugar First of all you must haue a deep bottomed bason of fine cleane brasse or latton with two eares of Iron to hang it with two seuerall cords ouer a bason or earthen pan with hote coales You must also haue a broad pan to put ashes in hote coales vpon them You must haue a cleane latton bason to melt your sugar in or a faire brasen skillet You must haue a fine brasen ladle to let run the sugar vpon the seedes You must also haue a brasen slice to scrape away the sugar frō the hanging bason if neede require Hauing all these necessarie vessels instruments worke as followeth Choose the whitest finest and hardest sugar and then you need not to clarifie it but beate it onely into fine powder that it may dissolue the sooner But first make all your seedes verie cleane dry them in your hanging bason Take for euery two pounde of sugar a quarter of a pound of annis seedes or Coriander seedes and your Comfites will be greate enough and if you wil make them greater take halfe a pound more of sugar or one
the tops and branches of Rosemarie into ashes and to one part there of put one part of burnt allome mixe them well together and with thy finger first moistened a little with thy spettle rubbe all thy teeth ouer a prettie while euerie morning till they be cleane but not to galling of thy gums then sup vp some fair water or white wine gargling the sāe vp down thy mouth a while thē drie thy mouth with a towel This of an honest Gentleman and a painefull gatherer of physicall receits 26. Sweet and delicate dentifrices or Rubbers for the teeth DIssolue in foure ounces of warme water three or foure drammes of gumme Dragagant and in one night this will become a thicke substance like gellie mingle the same with the powder of Alablaster finely grounde and fearced then make vp this substance into little round rolles of the bignesse of a childes arrowe foure or fiue inches in length Also if you temper Roset or some other colour that is not hurtful with them they will shew ful of pleasing veines These you may sweeten either with Rosewater Ciuet or muske But if your teeth be verie scaly let some exper barbar first take off the scales with his instrument and then you may keepe them cleane by rubbing them with the aforesaide rolles And heere by those miserable experiences that I haue seene in some of my neerest friendes I am inforced to admonish all Gentled women to be carefull howe they suffer their teeth to bee cleansed and made white with anie Aqua fortis which is the Barbars vsuall water for vnlesse the same be both well delayed and carefullie applied shee may happen within a fewe dressings to be forced to borrow a ranke of teeth to eate her dinner vnlesse her gums do helpe her the better 27. A delicate stoue to sweat in I Know that many Gentlewomen as well for the clearing o◠their skins as cleansing of their bodies do now and then delight to sweat For the which purpose I haue set downe this manner following as the best that euer I obserued Put into a brasse pot of some good content such proportion of sweet hearbes and of such kind as shall bee most appropriate for your infirmitie with some reasonable quantitie of water close the same with an apt couer and well luted with some paste made of flower and whites of Egges at some parte of the couer you must let in a leaden pipe the entraunce whereof must also bee well luted this pipe must bee conueyed thorough the side of the Chimney where the pot standeth in a thicke hollow stake of a bathing tubb crossed with hoopes according to the vsual manner in the top which you may couer with a sheete at your pleasure Nowe the steame of the pot passing thorough the pipe vnder the false bottome of the bathing tub which must bee boared full of bigge boles will breath so sweete and warme a vapour vpon your bodie as that receiuing aire by holding your head without the tub as you fit therin you shall sweat most temperately and continue the same a longe time without fainting And this is performed with a small charcoale fire maintained vnder the pot for this purpose Note that the room would be close wherein you place your bathing tub least any sodain cold should happen to offend you whilest your bodie is made open and porous to the aire 28. Diuers sorts of sweet or hand waters made sodainly or extempore with the extracted oyles of spices FIrst you shall vnderstande that whensoeuer you shall drawe any of the aforesaid oyles of Cinamon Cloues Mace Nutmegs or such like that you shall haue also a pottle or a gallon more or lesse according to the quantity which you drawe at once of excellent sweete washing water for your table yea some do keepe the same for their broths wherein otherwise they should vse some of the same kind of spice But if you take three or foure drops onely of the oyle of Cloues Mace or Nutmegs for Cinamon oyle is too costly to spend this way and mingle the same with a pinte of faire water making agitation of them a prettie while together in a glasse hauing a narrowe mouth till they haue in some measure incorporated themselues together you shall find a verie pleasing and delightfull water to wash with and so you may alwayes furnish your selfe of sweete water of seuerall kindes before such time as your guests shal bee readie to sit downe I speak not here of the oile of spike which will extend verie farre this waye both because euerie gentlewoman doth not like so stronge a sent and for that the same is elswhere already commended by another Author Yet I must needes acknoweledge it to be the cheaper way for that I assure my selfe there may be fiue or six gallons of sweete water made with one ounce of the oile which you may buy ordinarily for a groate at the most 29. An excellent sweet water for a casting bottle TAke three drams of oile of Spike one dramme of oyle of Thyme one dram of oyle of Lemmons one dram of oile of cloues then take one graine of Ciuet and three graines of the aforesaid composition well wrought together Temper them well in a siluer spoone with your finger then put the same into a siluer boll washing it out by little and little into the boll with a little rose-Rosewater at once til all the oyle be washed out of the spoone into the boule and then doe the like by washing the same out of the boule with a little rose-Rosewater at once till all the sent be gotten out putting the Rose-water still in a glasse when you haue tempered the same in the boule sufficiently A pinte of Rose-water will bee sufficient to mingle with the said proportion and if you finde the same not stronge enough of the ciuet then you may to euery pinte put one graine and a halfe or two graines of ciuer to the weight of three graines of the aforesaide composition of oyles 30. To colour a blacke haire presently into a Chesnut colour THis is done with oyle of Vitrioll but you must doe it verie carefully not touching the skin 31. A present and delicate perfume LAy two or three droppes of liquid Amber vpon a glowing coale or a peece of lignum aloes lignum Rhodium or storax 32. To renew the sent of a Pomander TAke one graine of ciuet and two of muske or if you double the proportion it will bee so much the sweeter grind them vpon a stone with a little Rosewater and after wetting your hands with Rosewater you may worke the same in your Pomander This is a sleight to passe away an olde Pomander but my intention is honest 33. How to gather and clarifie May-dewe VVHen there hath fallen no rain the night before thē with a cleane and large sponge the next morning you may gather the same frō sweet hearbs grasse or corne straine your dewe and expose it to the