Buglosse ibid Syrup of Calamint ibid Syrup of Scabious ibid To make Syrup of Saffron pag. 38 Syrup of Folefoot or Colts foot ibid To make syrup of Pomecitrons pag. 39 A Syrup against Melancholly humors especially where there is wind in the stomack ibid Syrup of Wormwood simple pag. 40 Sprup of Marsh mallows pag. 41 Syrup of Radishes ibid Syrup of Popies pag. 42 Hony of Rosemary flowers ibid Experiments in PHYSICK CHIRURGERY Distillations Waters and Oyles Their Vertues and Uses 1 Doctor Stevens his Water TAke a Gallon of Gascoin wine of Ginger Gallingall Cinnamon Graines Cloves Mace Nutmegs Annis-seeds Caraway-seed Coriander-seed Fennel-seed and sugar of every one a dram then take of Sack and Ale a quart apiece of Camomill Sage Mint red Roses Time Pellitory of the wal wild marjoram wilde Time Lavender Peneroyal Fennel roots Parsley roots and Setwall roots of each halfe a handfull Then beate the spice small and bruise the herbs and put them all together into the wine and so let it stand sixteene hours stirring it now and then Then distill it in a Limbeck with a soft fire and keep the first pint of the water by it selfe for it is the best and the rest by it self for it is not so good as the first The principal use of this water is against all cold diseases it preserveth youth comforteth the stomack cureth the stone of what nature soever using but two spoonfuls in seven daies It preserved Doctor Stevens ten years bed-red that he lived to ninety eight years 2 To make Cinnamon Water Of the best Cinnamon you can get take one pound bruise it wel and put it into a gallon of the best Sack and infuse it three daies and three nights and then distill it as your Aqua Coelestis 3 Angelica water Of Cardus take and drie a handfull Angelica roots three ounces of My the one drachm Nutmegs half an ounce Cinnamon Ginger of each four ounces Saffron one drachm and a half Cardomons Cubebs Gallingale and Pepper of each a quarter of an ounce Mace two drachms Grains one drachm Lignum-Aloes Spikenard Juncus-odoratus of each a drachm Sage Borage Buglosse Violets and Rosemary flowers of each halfe a handful bruise these and steep them in a pottle of Sack twelve hours and distill it as the rest 4 Aqua Mirabilis Take three pints of White wine one pint of Aqua vitae one pint of juyce of Salendine one drachm of Cardamer a drachm of Melliot flowers Cubebs a drachm of Galingale Nutmegs Cloves Mace and Ginger of each a drachm mingle all these together over night the next morning set them a stilling in a glass Limbeck The Vertues This water dissolveth swelling of the Lungs and being perished doth help comfort them it suffereth not the blood to putrifie he shall not need to be let blood that useth this water it suffereth not the heart-burning nor melancholy or flegm to have dominion it expelleth Urine and profiteth the stomack it preserveth a good colour the visage memory and youth it destroys the Palsie Take some three spoonfuls of it once or twice a week or oftner morning and evening first and last 5 Balm water Take Balm dry three ounces Thyme Penniroyal of each an ounce Cinnamon four ounces a drachm of Cardomus grains half an ounce sweet Fennel seeds an ounce Nurmegs and Ginger of each a drachm Galingale one ounce Calamus Cypress Cubebs and Pepper of each two drachms of Caper-roots half a drachm of Diptamus one drachm bruise these things and put them to a pottle of Sack and steep them 24 hours and then use it as the former waters 6. Another Balm VVater Take a gallon and a quart of Sack put to it Annis seed and Fennel seed of each one pound Liquorice scraped and bruised a quarter of a pound of Coriander seed corrected and Caraway seed of each as much Cowslip flowers clipt from the whites and Rosemary flowers wel pickt of each one pound of red Mints wilde Time of each a good handful and of Baulm 2 pound steep all these first in the Sack 4 hours in the brasse pot wherein they shall be distilled and then distil them in a Limbeck 7 A Barly water to purge the Lungs and Lights of all diseases Take halfe a pound of fair Barley a gallon of running water Liquorice half an ounce Fennel seed Violet leaves Parselie seed of each one quarter of a ounce red Roses as much of Isope and Sage dried a good quantitie of either of Harts tongue twelve leaves a quarter of a pound of Figs and as many Raisins still the Figgs and Raisins put them all into a new earthen pot with the water cold let them sceth well and then strain the clearest from it drink of this a good quantity morning and afternoon observing good diet upon it it taketh away all Agues that come of heat and all ill heat it purgeth the Lights Spleen Kidnies and Bladder 8 A Water for a sore Mouth Take of Sage Rosemary and Woodbine leaves a like quantity viz. a handful and half of either boyl them in a quart of running water with as much of the best Allom as an Egg and let them boil to a pint then put in a pint of white Wine and let them boil again and so soon as it boileth take it off the fire and let it cool and then put it up in a glass and therewith wash your mouth morning evening and at night and other times as couse requires till it be well 9 Another for the same use White wine and fair water of each a quart wine Vinegar a pint red Sage a good quantity Mercury two penniworth Roch Allom half an ounce Rosemary an handfull Woodbine leaves somewhat more and 3 spoonfulls of Honey seeth them together and wash your mouth therewith 10 Rosa solis Take of Liquorice 8 ounces Annise-seeds Carraway of each an ounce Raisins stoned Dates of each three ounces Nutmegs Cinnamon Ginger and Mace of each half an ounce Galingale a quarter of an ounce Cubebs a drachm Figs two ounces Sugar four ounces bruise these and distill it with a gallon of Aqua vitae as the rest But when it is distilled you must colour it with the herb Rosa solis or else Alkanet root 11 Wormwood water Take of Wormwood two ounces and a half Sage Bittony and Rue of each half a handful Rosemary tops a handful Cinamon 3 ounces Nutmegs half an ounce Cloves and Mace of each half a drachm Ginger one ounce Galingale Cubebs and Spikenard of each a drachm and a half of Scordium half an handful bruise these and put them into a pottle of Sack and a pint of Aqua vitae and steep them 24 hours and distil them as the rest 12 Aqua Fortis Take of Vitriol prepared as for oyl of Vitriol two pound Salt Peter purged one pound beat them together and put them in a Retort well luted place it in a furnace with a large receiver and giving fire to it
c. 38 Oyl of Sage Take the Sage and boil it in Oyl of Olives till it be thick and greene then straine the Oyl from the Sage and reserve it 39 Oleum Laureum Take Bay-leaves grinde them well and boil them in Oyl of Olives til it be green then strain it and cool it c. This is for coldness in the Lims Palsies and such mortifications c. 40 Oyl of Tobacco Take the Green leaves of Tobacco cut them small and put them into a glasse or gallipot wel stopped then fil it up with Sallet oyl set it a good while in hot water or in the Sun fourtie daies and you shall find it a precious Balme 41 Oyl of Roses Take Sallet Oyl and put it into an earthen pot then take Rose leaves clip off all the white and bruise them a little and put them into the oyl and then stop the pot close with paste and set it into a boiling pot of water and let it boil one houre then let it stand all one night upon hot Embers the next day take the oyl and straine it from the Rose leaves into a glasse and put therein some fresh rose leaves clipt as before stop it and set it in the Sun every day for a fortnight or three weeks 42 Oyl of Creame Take Creame and seeth it softly upon some embers and it will become an Oyle this wil cure the gout in a hauks leg 43 Oyl of Swallows Take two dozen or twentie Swallows out of the nest a good handful of Rosemary as much Lavender cotton and as much Strawberry leaves strings and all stamp all these together and fry them altogether in May Butter or rather sallet Oyle til the rawnesse be gone then put it in an earthen pot fast stopped nine days and then fry it again wring it thorow a cloth and keep it in a glasse or gallipot and being warmed annoint the place grieved there with it is good for all Aches and for the shrinking of Sinews 44 Oyl of Roses Take a pint of good Sallet oyl or more as you please then take as much red Rose leaves the white clipt off three quarters of a pint put them into a stone pot stop it close with paste and set it so long in a greater pot of boiling water till the strength of the Roses be gone into the Oyl then wring the Roses thorow a Canvas cloth till they be drie then put in new stop them boil strain and change them thus four or five times til you think it strongenough of the Roses then put it up for your use This is the best Pattern for these Oyles 45 The use of Oyl of Violets Oyl of Voilets Camomile Lillies Elder-flowers Cowslips Rue Wormwood and Mint are made after the same sort Oyl of Violets if it be rubbed about the Temples of the head doth remove the extream heat asswageth the head-ach provoketh sleep and moisteneth the Braine it is good against melancholy dulnesse and heavinesse of the Spirits and against swellings and sores that be over hot 46 The use of the oyl of Camomil Oyl of Camomil is good in glisters for the Agues that come of costive stoppings it asswageth all paine and Ach it cureth wearied and bruised parts it loosneth and softneth hard and swoln parts and openeth all which is stopped 47 The use of oyl of Lillies Oyle of Lillies is good to supple mollifie and stretch sinnews that be shrunk it is good to annoint the sides and veines in the fits of the stone 48 The use of the Oyl of Elder-flowers Oil of Elder flowers is good for the hardness and paines of the liver and spleene if the sides be therewith annointed But you must not come neer the bottome of the bellie where the bladder lies nor the hollow of the stomack It is very good to apply to green wounds with some lint dipped in it for it cooleth and heal eth them and also festring sores 49 Oyle of Cowslips Oyle of Cowslips if the nape of the neck be anointed with it is good for the Palsie it comforteth the sinnews the heart and head 50 The use of the Oyl of Rue Oyle of Rue is good to be used in Olisters against the Collick and Stone It is good for the Kings Evill or any swellings in the chroat it doth warme and dissolve cold humors in any joint it provoketh Vrine being annointed about the region of the Bladder it is good to annoint the Spleene for the stopping of it 51 The use of the Oyl of Wormwood Oyle of Wormwood is good for strains and bruises and to comfort the stomack It is made of the green herb as are the Oyles of Camomile Rue and Mint 52 The use of the Oyle of Mint Oyle of Mint comforteth the stomack overlaid and weakned with casting it doth drive back milk and dry up womens brests and doth keepe them from being sore being therewith annointed 53 To make the Oyle of Salerne Take Southernwood Wormwood Lavender tender Crops Rose leaves Camomile Saint Johns Wort red Sage Rosemary tops of each one handfull cut them somewhat smal as it were about an Inch long and bruise them a little then put to them a pint of the best Aqua vita and a pottle of the best Sallet-Oyl you can get boyl them an hour and half upon a soft fire keeping them from burning with continual stirring then strain it thorow a linnen cloth and when it is cold put it up in a glasse and keep it for all cold infirmities When you use it warme the Oyl a little and warme your hand against a Chafingdish of coales and annoint the place pained therewith 54 How to compose the Oyl of Excester Take one pound and a halfe of the Flowers of Cowslips and steep them in three pints of the best Candy oyl and let them so stand three weeks or a month and then take of Calamint Saint Johns-wort Sage Egremony Sothernwood Penneroyal Wormwood Lavender Parietarie Rosemary Camomile Pellitory of Spain Bay-leaves Scabious of each a handful beat them in a stone Mortar as smal as you can then strain the Cowslip flowers from the Oyle and stamp them among the other herbs as smal as you can and put them altogether in aquart of white wine and let them stand therein twenty foure hours then put the Oyl to them and boil them upon a soft fire til they be so incorporate together that it is all become oyl then letting it cool a little while strain it into some earthen pan there keep it till it be cold and then put it up in some glass or gally-pot 55 Oyl of Amber Take of yellow Amber one part burnt flints or powder of tiles two parts distil them in a Retort in sand keepe the white cleare oyl which comes out first by it selfe then distill it on till all come out keep both oyles severally and rectifie them with water gather the salt of Amber which sticks to the neck of the retort and being purged by solution filtration
in oyle of Camomile and keep it for your use 81 An excellent Ointment for any Bruise or Ache. Take two pound of May Butter purified pour it out from the dregs and put in it of Broom flowers and Elder flowers of each a good handful so clean picked that you use nothing but the leaves mix them altogether in a stone pot and boil them seven or eight hours in a Kettle of water being covered with a board and kept down with weights keeping the Kettle always full of water with the help of another Kettle of boyling water ready to fill up the first as it wasteth and when it waxeth somewhat cool but not cold strain the ointment from the herbs into a Gallipot and keep it for your use 82 The cure of grievous pains and aches in the Body A dose of Aromatico Leonardo and the application of Emplastrum foetidum is an approved cure for grievous pains and aches in the knees shoulders or other parts 83 Aches coming by the Pox healed Purge twice or thrice with the said Aromatico Leonardo then take for four or five dayes together half a drachm of the extract of Hermodactiles with white wine then to the articular parts grieved apply Emplastrum foetidum This hath in short time cured one of a dark melancholy complexion who was given over for incurable 84 Back weak or diseased to strengthen c. Take the pith of an Oxes back wash it in Wine or Ale and beating it very small strain it through a course cloth and make a caudle of it with Muskadine or strong Ale boil therein a few Dates sliced and the stones taken out and drink it first and last as warm as you can walking well but temperatly after it Toasted Dates often eaten are very good for the same 85 To take the Ague out of any place Take Vervine and black Hemlock of each an handful boil them in a pint of fresh Butter til they be soft and begin to parch againe Then straine the Butter from the herbs and put it into a gallipot and two or three times a day annoint the place grieved with a spoonful or two thereof Probat 86 For the Ague in children or women with child Take Venice Turpentine spread it on the rough side of a piece of thin leather two fingers breadth and strow thereon the powder of frankincense finely beaten and upon it some Nutmegs grated Binde this upon the wrests an hour before the fit comes and renew it still till the fit be gone 87 An easie and approved Medicine for a quartaine Ague Take a white flint stone for it will best endure the fire without breaking burne it in the fire till it be red hot then quench it in or dinary Beere and let the Patient drink of it a little before the fit cometh and likewise in the fit Let this be done three or four severall daies at the time when the fit is expected A woman by this onely medicine did cure divers of quartain Agues when long and much Physick could not prevaile 88 An Almond milk to cool and induce sleep Take sweet Almonds blanched five pound beat them in a stone mortar by sprinkling them now and then with a little barley-water at last put a quart of barley water to them and four ounces of fine sugar then strain it adding two ounces of Rosewater This may be drawn out with chicken broth and sweetned with Sugar Candy in stead of other sugar 89 For an Andcome Put half a dozen knots of a young oak into a sire pan and burn them to a red coal and take Bores grease and fine suet and two or three corns of salt and stampe them very fine and so make a plaister of it and if it do draw and beal too fast lay lime underneath the salve dresse it twice a day in winter and thrice in summer 90 Liquid Amber and its medcin al vertues Take liquid amber and distil it in a retort and there from will come a red oyl This oyl is used against all indispositions of cold and moisture or wind The same healeth scabs and is good for wounds If you annoint the stomack therewith it will exceedingly comfort the same for it is a thing incorrupptible and like unto Balsamum 91 A most Soveraign Balsam for several diseases Take five pints of Sallet oyl one pound of Venice Turpentine half a pound of Virgins Waxe fix ounces of red sanders halfe a pint of Damaske Rosewater First put your oyl with six spoonfuls of rose-Rosewater into a clean skillet or new pipkin and let it boile a quarter of an hour wash the Turpentine with the rest of the Rose water pare the wax clean and cut it into thin slices and put it into another clean skillet or new pipkin with the Turpentine Let them be wel melted and mixed together then pour the water from the oyl if you can see any and put it into the Wax and Turpentine and let them boyl upon a gentle fire a dozen walms Then take it off and put in the sanders by two ounces at a time mingling and stirring it wel then let it boil a dozen walms more stir it to avoid burning then strain it into a bason fil it into gallipots 92 For a sudden bleeding at the nose Burn an Egg shel in the fire till it be as black as a Cole then beat it to a fine powder and let the party snuffe it up into his nostrils 93 A remedie for the spitting of blood occasioned by the breach of some vein in the brest Take Mice dung beaten to powder as much as will lie upon a groat and put it into halfe a glasse ful of juice of Plantane with a little sugar and so give the Patient thereof to drink morning and evening continuing the same he shall be sound 94 To stop bleeding of a wound Take Vervine dried and made into powder and put it in the wound and it wil leave bleeding Burne also the sole of an old hose and put in the Ashes into a wound and it wil leave bleeding 95 To stop inward bleeding Drinke the juyce of Neepe and it will help you 96 A medicine for those that are given to bleeding Make a Posset take off the curd and take liver-wort and beat it and put the juyce thereof into the Posset-drink and drink it morning and evening warme 97 To stanch bleeding at the nose Take Bolearmanack and the white of an egge and vinegar and beat them together and make plaisters thereof and lay them to your temples 98 To heal the Cut or sore Brest of a Woman Take Buglosse and Yarrow of each two handfuls stampe them and strain them with the third part of a pint of good Ale then stamp the herbs againe and strain them with an other third part of a pint of good Ale then stampe and straine them again the third time and you shall have neer a quart of the Ale keep this in a glasse close stopped and let the
them 74 To make Symbals Take fine flower dryed and as much sugar as flower then take as much whites of Egs as will make it a paste and put in a little Rose-water then put in a quantitie of coriander seed and Annis seed then mould it up in that fashion you will bake it in 75 To make Cracknels Take five or six pints of the finest wheat flower you can get to which you must put in a spoonful and not above of good Yest then mingle it well with butter cream rose-water and sugar finely beaten and working it wel into paste make it in what form you will and bake it TARTS 76 To make fine Pippin Tarts Quarter pare core and stew your Pippins in a pipkin upon very hot embers close covered a whole day for they must stew softly then put to them some whole Cinnamon six Cloves and sugar enough to make them sweet and some Rosewater and when they are stewed enough take them off the fire and take all the spice from them and break them small like Marmelade and having your coffins ready made not above an inch deep fill them with it and lay on a very thin cover of Puff-paste close and fit so bake them and serve them in cold but you must take heed you do not over-bake them 77 How to make a Tart of Butter and Eggs. Take the yolks of sixteen Egs well parted from the whites three quarters of a pound of Butter well clarified and strain it twice or thrice in a fair strainer seasoned with sugar and a little Rosewater wherein Spinage first a little boiled hath been strained to make it green Be sure your paste be well made and whole and so bake it up and serve it 78 A Tart of Strawberries Pick and wash your Strawberries very clean and put them in your paste one by another as thick as you can then take Sugar Cinnamon and a little Ginger finely beaten and well mingled together cast them upon the Strawberries and cover them with the lid finely cut into Lozanges and so let it bake a quarter of an hour then take it out and strewing it with a little Cinnamon and Sugar serve it 79 A Tart of Hips Take Hips and cut them and take out the seeds very clean then wash them season them with Sugar Cinnamon and Ginger then close your Tart bake it ice it scrape on sugar and serve it 80 A Tart of green Pease Take green Pease and seethe them tender then pour them out into a cullender season them with Saffron salt and sweet butter and sugar then close it then bake it almost an houre then draw it forth and ice it put in a little verjuyce and shake it well then scrape on sugar and serve it 81 To make a Tart of Wardens You must first bake your wardens in a pot then cut them in quarters and core them then put them into your Tart with Sugar Cinnamon and Ginger then close up your Tart and when it is almost baked do it as your warden Pie scrape on sugar and serve it 82 To marble Beef Mutton or Venison Stick any of these with Rosemary and Cloves then roast it being first joynted very wel then baste it often with water and salt and when it is throughly roasted take it up and let it coole then take Clarret wine and vinegar and as much water boile it with Rosemary Bayes good store of Pepper Cioves Salt when it hath boiled an houre take it off and let it cool then put your meat into a vessel and cover it with this liquor and herbs then stop it up close the closer you stop it the longer it wil keep 83 To marble Fish Take Flounders Trouts Smelts or Salmons Mullets Makrel or any kind of shel-fish wash them and dry them in a cloth then fry them with sallet oyl or clarified butter fry them very crisp then make your pickle with clarret wine and fair water some Rosemary and Thyme with Nutmegs cut in flices and pepper and salt when it hath boiled halfe an houre take it off and let it cool then put your fish into a vessel cover it with liquor and spice and stop it close 84 To make a very good Tansie Take fifteen eggs and six of the whites beat them very wel then put in some sugar and a little sack beat them again then put in about a pint or a little more of Cream and beat them again then put in the juyce of Spinnage or of Primrose leaves to make it green then put in some more sugar if it be not sweet enough then beat it again a little and so let it stand til you fry it when the first course is in then fry it with a little sweet butter it must be stirred and fryed very tender when it is fryed enough then put it in a dish and strew some sugar upon it and serve it in 85 To make excellent bottle Ale Take two or three drops of the extracted oyl of Sage and mingle it with a quart of Ale brewing the same wel out of one pot into another and this way a whole stand of Sage-Ale is very speedily made The like is to be done with oyl of Mace or Nutmegs But if you wil make a right Gossips cup that shal far exceed all the Ale that ever mother Bunch made in her life time then in the bottling up of your best Ale tun half a pint of white Ipocras that is newly made and after the best Receipt with a bottle of Ale stop your bottle close and drink it when it is stale Some commend the hanging of roasted Oranges prickt ful of cloves in the vessel of Ale til you find the taste thereof sufficiently graced to your own liking 86 The particulars of the Ipocras made usually in London Cinnamon one ounce Ginger one ounce Nutmegs half an ounce Cloves Coriander seed long Pepper of each one quarter of an ounce bruise all these in an mortar Sugar one pound Rosewater a fit quantity milk half a pint Rosemary a little to lay in the bottome of the bag a gallon of the pleasantest High-Country White wine Some add to this a quantity of Galingal and some Raisins of the Sun JELLIES 87 How to make a fine Crystal Jelly Take a knuckle of Veal and four calves feet and set them on the fire with a gallon of fair water and when the flesh is boiled tender take it out then let the liquor stand still till it be cold then take away the top and the bottome of that liquor and put the rest into a clean pipkin and put into it one pound of clarified sugar four or five drops of oyl of Cinnamon and Nutmegs a grain of Musk and so let it boil a quarter of an hour leisurely on the fire then let it run thorow a Jelly-bag into a bason with the whites of two egs beaten and when it is cold you may cut it in lumps with a spoon and so serve three or four lumps on
THE LADIES CABINET ENLARGED and OPENED Containing Many Rare Secrets and Rich Ornaments of several kindes and different uses Comprized Vnder three general Heads Viz. of 1. Preserving Conserving Candying c 2. Physick and Chirurgery 3. Cookery and Houswifery Whereunto is added Sundry Experiments and choice Extractions of Waters Oyls c. Collected and practised By the late Right Honorable and Learned Chymist The Lord RUTHUEN With A particular Table to each Part. London Printed by T. M. for M. M. G. Bedell and T. Collins at the middle Temple-Gate Fleet-street 1654. To the Industrious improvers of Nature by Art especially the vertuous Ladies and Gentlen omen of this Land Courteous Ladies c. THe former Edition of this cal it what you please having received a kind entertainment frō your Ladiships hands for reasons best known to your selves notwithstanding the disorderly and confused jumbling together of things of different kinds hath made me who am not a little concerned therein to bethink my self of some way how to encourage and requite your Ladiships Pains and Patience vertues indeed of absolute necessity in such brave employments there being nothing excellent that is not withall difficult in the profitable spending of your vacant minutes For this purpose I resolved at least to smooth your way a little by bringing each particular to its proper head or since it s called A Cabinet laying each Jewel in his peculiar box and so having fitted it for readier use to have sent it abroad again to salute your gentle hands the second time But hearing in the mean time of certain rare Experiments and choice extractions of Oyls Waters c. the practice of a Noble hand and of approved Abilities to testifie how ready I am to further ingenuous undertakings in this kind I have with much pains and some charges sought after and at length happily purchased them for you Al which with the addition of many other Secrets of several kinds and I hope of valuable concernment I have so incorporated together if I may so say and methodically digested that they may be the more easily and profitably improved And lest any thing might yet be lacking on my part I have caused somewhat like an alphabetical Table to be affixed to every part by the help whereof you may quickly view the particulars of your Treasury and know where to find them at pleasure The whole Cabinet consisteth of three Divisions in each whereof are contained many pleasant and precious pieces of different kinds both for ornament and profit In the first you shall find a delightful Confectionary of Preserves Conserves Candies Syrups and such like and how to make and use them In the second you may take notice of very many and rare Secrets in nature belonging both to Physick and Chirurgery not unworthy the knowledg and practice of most piercing spitits And in the third are set down excellent patterns for the neatest Cooks and good Houswifes The most stately of the three is that in the midst the more delightful are set on each side This like a magnificent palace stands above them these like places of pleasure stand about it Here you may sport there you may rest These are for pomp the other for safety But lest I should be thought tedious to little purpose or any way to endeavour to byasse your affections or abridg your freedom I shall thus leave you at liberty as Lovers in Gardens to follow your own fancies Take what you like and delight in your choice and leave what you list to him whose labour is not lost if any thing please M. B. Experiments in Preserving Conserving and Candying c. PRESERVING 1. The best way to Preserve Quinces white FIrst pare and core the Quinces and boyl them in fair water till they be very tender not covering them Then taking them out of the water take to every pound of them two pound of Sugar and half a Pint of water and boyle it to a sirrup scumming it well then put in some of the Jelly that is washed from the Quince kernels and after that making it boyle a little put in your Quinces boyl them very fast keeping the holes upwards as neer as you can for fear of breaking and when they are so tender that you may thrust a rush thorow them take them off and put them up in your glasses having first saved some sirrup till it be cold to fill up your glasses 2. A Speciall remembrance in doing them When you Preserve Quinces or make Marmelade take the Kernels out of the raw Quinces and wash off the Jellie that groweth about them in fair water Then straine the water and Jelly from the kernels through some fine Cobweb Lawne put the same into the Marmelade or Preserved Quinces when they are well scummed But put not so much into your Quinces as into the Marmelade for it will Jelly the sirrup too much Put six or seven spoonfuls of sirrup into the Jellie before you put it into the Marmelade you must boyle your Quinces more for Marmelade then to preserve your Quinces and least of all when you make your clear Cakes When you would preserve your Quinces white you must not cover them in the boyling and you must put halfe as much Sugar more for the white as for the other When you would have them Red you must cover them in the boyling 3. To Preserve Barberies Choose the fairest bunches of Barberies you can g◠pick off the withered and shrunk berries and wash them clean drying them in a clean cloth Then take another good quantity of Barberies well picked and boyl them in Clarret wine till they be soft then straine them well through a strainer rubbing or wringing them through boyl this liquor so strained out with Sugar till it be very sweet and thick and then let it stand till it be cold Then put your bunches or branches of Barberies into gallipots or glasses and fill them up with this liquor and so shall you have both sirrup of Barberies and preserved Barberies 4. Another way to preserve Barberies First take the fairest Barberies and of them the greatest bunches you can get and with a needle take out the stones on the one side of them then weigh out to every half pound of them one pound of Sugar put them into a preserving pan strow the Sugar on them and let them boyle a quarter of an hour softly then taking out the Barberies let the sirrup boil a quarter of an hour more then put in the Barberies again and let them boyl a pretty while with the sirrup then take them from the sirrup let them both stand till they be cold and so put them up 5. To preserve all kind of Flowers in the Spanish Candy in Wedges Take Violets Cowslips or any other kind of flowers pick them and temper them with the pap of two roasted Apples and a drop or two of Verjuyce and a grain of Muske then take half a pound of fine hard Sugar boil
half into the sirup as you pare them and so let them boile stil scumming them til the sirup be almost all wasted away within three or four spoonfuls then take out the Pippins lay them on plates and dry them in a stove 42 A way to drie Cherries Take three quarters of a pound of sugar and a pound of good Cherries their stalks and stones taken from them then put a spoonful of clean water in the skillet and so laie one laie of Cherries and another of sugar til your quantitie be out then set them on the fire and boil them as fast as conveniently you can now and then shaking them about in the skillet for fear of burning and when you think they are enough and clear then take them off the fire and let them stand till they be half cold then take them out as clear from the sirup as you can and lay them one by one upon sheets of Glasse setting them either abroad in the Sun or in a window where the Sun may continually be upon them If they drie not so fast as you would have them then in the turning scrape some loaf sugar finely upon them but add no greater heat then the Sun wil afford which wil be sufficient if they be wel tended and let not dew fall on them by any means but in the evenings set them into some warm cupboard 43 How to keep Apples Pears Quinces Wardens c. all the yeer dry Pare them take out the coars and slice them in thin slices laying them to dry in the Sun in some stone or metalline dishes or upon an high frame covered with course canvas now then turning them and so they wil keep all the yeer 44 How to dry Fruits in the Sun If it be smal fruit you must dry them whole by laying them abroad in the hot Sun in stone or pewter dishes on iron or brass pans turning them as need requires 45 To make Quidony of Cherries Take your Cherries while they are red at the stone put out the stones and boil them til they be broken then strain then thorow a very clean strainer and take the matter strained forth boil it again and giving it in the boiling as much sugar as is sufficient when you think it thick enough put it into your boxes 46 To make printed Quidony of Quinces Take two pound of Quinces pared coated and cut in small pieces put them into a clean posnet with a quart of fair water and when they are boiled tender put into them one pound of sugar clarified with half a pint of fair water let them boil till all the Fruit fall to the bottome of the Posnet then let the liquid substance run through a fair linnen cloth into a clean Bason then put it into a Posnet and boil it til it come to a Jellie then print it in your moulds and turn it into your boxes you shall know when it is ready to print by rowling on the back of a Spoon 47 To make Quidony of Pippins Take two pound of Pippins pare core and quarter them and put them into a quart of fair water boil them til they begin to break then put in a pound of Brasil sugar clarified with half a pint of water and the white of an egge boil them then til the fruit fal to the bottome then take it up draw all the liquid substance from it as in your Quinces and boil it in a posnet til it come into a Jellie trie it on the back of a spoon and when it is ready to print put it into your Moulds and when it is cold turn it off upon wet Trenchers and put it into boxes 48 To make Quidony of Raspices Take a quart of red Raspices put them into a wodden dish with three spoonfuls of fair water bruise them all to pieces with a spoon or a rolling pin then strain them through a cloth into a fair dish season it with half a pound of Sugar finely beaten boile it on a Chafindish of coals stirring it till it come to a Jellie your trial is on the back of a spoon as in all other Jellies and when it is ready for the print print it and it will be a very orient colour you must not put too much water to the Raspices for they wil not abide too much boiling for losing their colour 49 Colours for fruitage Saffron is the best yellow Sap green the best green Indian Lake the best red All your colours must be tempered with Gumme water made of Rasewater 50 To make all kind of turned works in fruitage hollow Take the strongest bodied sugar you can get boil it to the height of Manus Christi then take your stone or rather Pewter Moulds being made in three pieces tie the two great pieces together with Inkle then powre in your sugar being highly boyled turn it round about your head apace and so your fruitage wil be hollow whether it be Orange Lemmon or whatsoever your Mould doth cast after they be cast you must colour them after their natural colours 51 To make Dia Citonicum as it is called but rightly Dia Cydonium Take four or five very fair Quinces pare them quarter them core them and boil them in a Pipkin with a pint of fair water when they are tender put to them halfe a pint of red wine vinegar and one pound of sugar let them boil an hour after it and then let the sirrup and all run thorow a strainer into a fair posnet and let it there boil til it come to a Jellie as thick as Quidony then put it up into a glasse or gallipot This is a most special Cordial and comfortable matter for a sick body 52 To cast all Kind of Sugar-works into moulds Take one pound of Barbarie sugar clarifie it with the white of an egge boil it til it rol between your finger and your thumb then cast it into your standing moulds being watered two houres before in cold water take it out and gild them to garnish a Marchpane with them at your pleasure 53 The names and use of your Sugars Refined sugar hard and white is best for paste of Genua and to cast all kind of sugar works Barbary sugar is best to preserve withal Brasile sugar white and dry is best to make Quidony 54 The names and prices of Gummes for Sugar work Gumme dragon the ounce iiii d Red Rosset the ounce i. d Sap green the ounce ii d Indian Lake ii d. weight iii. d Fine gold the booke xvi d Party gold the booke vi d Buy your Gold at the Gold-beaters your Gummes and your colours at the Talbut in Newgate Market 52 To make Jumbols Of almonds being beaten to paste take half a pound with a short cake being grated and two egges two ounces of carroway seeds being beaten and the juce of a Lemmon and being brought into a paste roule it into round strings then cast it into knots and so bake it in an oven and
distill it by degrees for 24 hours rectifie the water in sand 13 Water of Snails Take of the juyce of ground Ivy Coles foot Stabious Lungwort of each one pound and a half the juyce of Purslain Plantane Ambrosia Pauls Betony of each a pound Hogs blood White wine of each four pound Garden snails two pound dryed Tobacco leaves eight pouder of Liquorice two ounces Alicampane half an ounce of On is an ounce Cotton seeds an ounce and half the greater cold seeds Annise-seeds of each six drachms Saffron one drachm the flowers of red Roses six pugils of Violets and Borage of each four pugils steep them three days warm and then distil them in a glass Still in sand 14. An excellent VVater against the Stone in the Kidnies Take of the middle rind of the root of Ash bruised two pound Juniper Berries bruised three pound Venice Turpentine that is very pure two pound and a half put these into is pints of spring water in a glass Vessel well closed and there let them putrifie in Horse dung for the space of three months then distil them in ashes and there will come forth an oil and a water separate the one from the other Ten or twelve drops of this oyle being taken every morning in four or six spoonfulls of the said water dissolves the gravel and stone in the Kidnies most wonderfully 15 A water for outward or inward VVounds Impostumes and ulcers and a sore mouth Take Plantain Ribwort Bone-wort wild Angelica red Mints Betony Egtimony Sanacle Blue-bottles White-bottles Scabious Dandelion Avens Honey-suckle leaves Bramble buds Hawthorn buds and leaves Mugwort Daisie roots leaves and flowers Wormwood Southernwood of each one handful Boil all these in a pottle of white wine and as much spring water till one half be wasted and when it is thus boiled strain it from the herbs and put to iâ— half a pound of Honey and let it boil a little after and put it into bottles and keep it for your use Note that these Herbs must be gathered iâ— May onely but you may keep them dry and and make your water at any time If the wound be inward 3 or four spoonfuls morning and evening will in a short time ease cure if not too far gone as almost nothing can recover the Patient If outward it must be washed therewith and linnen clothes wet in the same applyed thereto 16. A very excellent Water against Worms Take of Wormseed bruised eight ounces the shavings of Harts-horn two ounces of Peach flowers dryed an ounce of Aloes bruised half an ounce pour on these the water of Tansie Rue Peach flowers and of wormwood of each a pint and a half let them being put into a glass vessel be digested the space of three days then distil them cohobate this water three times This Water may be given from half an ounce to three ounces according to the age of the Patient 17 An Excellent sweet VVater Take a quart of Orange flower water as much Rosewater add thereto of Musk mallow seeds grosly bruised four ounces of Benjamin two ounces of Storax an ounce of Libdanum six drachms of Lavender flowers and sweet Marjoram of each two pugils of Calamus Aromaticus a drachm distil all these in a glasse Still in balneo the vessels being very well closed that no vapour breath forth But upon urgent or sudden occasion you may make a sweet water in an instant by putting a few drops of some distilled oyls together in to some rose-Rosewater and brewing them well together 18 How to make artificial Tunbridg water This water proceeding from an Iron Mine as is granted by all is thus made Take of the Mine or Ore of Iron beat it very small and put it into the Furnace expressed in p. 83. of John French his Art of Distillation and there will come forth an acid spirit and flowers which you must mix together till the acid spirit extracts the salt out of the flowers then decant off the cleer liquor which will have a strong taste and smell of Iron A few drops of this liquor put into a glasse full of fountain water give it the odour and taste of Tunbridg water and communicates the same operations to it It opens obstructions purgeth by Urine cleanseth the Kidnies and Bladder helps pissing of blood and difficulty of making water it allayeth all sharp humours cureth inward Ulcers and Impostumes cleanseth and strengtheneth the Stomack and Liver c. The dose is from one pint to six but by de-degrees Use moderate exercise after taking it and fast seven or eight hours till the water be gone out of the body 19 How to make artificial Epsome water Take of the mine of Allom or Allom stones powder it very small and distill it in the furnace expressed in page 83. of John French his Art of Distillations and there will distil over a certain acid alluminish water which must be mixed with a double quantity of Nitre-water For Epsom water hath a certain kind of acid taste which is partly nitrous and partly alluminous which proceedeth from nitrous air and vapours arising from the fermentation of alluminous mines being first mixed together and then mixed with the fountains passing through the earth A few drops of this water put into a glass full of fountain water will give it the odour and taste of Epsome water so that the smell or operation will scarcely be discerned from it This water purgeth sharp burning humours cools an inflamed and opens an obstructed body cleanseth the Kidnies and Bladder cureth inward Ulcers and Impostumes and is a very good preservative against the Consumption c. Fountain water made acid with this liquor may be taken from one to six pints after it use moderate exercise and fast till the water be out of the body Onely some thin warm suppings may be taken to help its working some take this water warm 20 Spirit of Confection of Alkermes its Vertues It is an excellent comforter of the Spirits vital natural and animal in weak and delicate persons and against all trembling pensiveness and sudden qualms of the heart 21 Spirits of Saffron its vertues It is good to comfort the vital Spirits against passions trembling and pensiveness of the heart and helpeth all malignity oppressing it and expelleth winde suppresseth fumes which arise from the spleen and go up to the head and openeth the obstructions of it It is excellent against all Melancholy and very good for women in travel for it comforteth and hastneth delivery The dose is morning and evening one spoonfull for three dayes together 22 Extract of Ambergreece Take a drachm of Amber-greece grinde it very small on a Tainters stone then put it into a bolt head then take of the best spirit of Wine either Canary or Malago Sack half a pound spirit of Clary two ounces mingle them together well and pour of the Menstrua one pint to this proportion of Amber set them to digest in a gentle Balneo about eight
cup and to cast divers figures of Antimony Take the best crude Antimony very well powdered Nitre of each a pound of crude Tartar finely powdered two pound mix them well together and put them into a crucible cover the crucible and melt them and the Regulus will fall to the bottome and be like a melted metall then pour it forth into a brass morter being first smeared over with oyl This Regulus when you have made enough you may melt again and cast into what moulds you please You may cast it into the forms of shillings or half crowns either of which if you put into two or three ounces of Wine in an earthen glazed vessel or glasse and infuse in a moderate heat all night you may have a liquor in the morning which will cause vomit of which the dose is from two drachms to two ounces and half You may put a little Cinamon into the wine to correct and give a grateful relish to it It is the custom to fil the Antimonial cup with wine and to put as much wine round about betwixt that and the little earthen cup where it stands and so infuse it all night and then drink up all that wine but I fear that so much wine wil be too much a being three or four ounces when as we seldom exceed the quantity of two ounces of the infusion of Antimony These cups or pieces wil last for ever and be as effectual after 1000 times infusion as at first and if they be broken at any time as easily they may being as brittle as glass they may be cast again into what forms you please Note that he that casts them must be skilful in making his spawde as also in scowring them and making them bright afterwards for if they be carefully handled they wil look even as bright as silver 31 How to make the true spirit of Antimony Take of the subtil powder of the Regulus of Antimony as much as you please sublime it out of it self till it will sublime no more stil putting what is sublimed to that which remains at the bottom or with salt Armoniack six or seven times remembring that then you must dulcifie it with warme water by dissolving therewith the salt and dry the precipitate afterwards Set this fixed powder in a celler laying it very thin upon a marble Stone and in about six weeks or two months it wil all be dissolved into water which must be filtered Then evaporate part of this water and let it stand two or three daies in the Cellar to crystallize these Crystals purifie and drie mix them with three times the quantity of the gross powder of Tiles and distil them in a retort and there will come forth first a white spirit and then a red which you may rectifie in Balneo 32 The true Oyl or essence of Antimony is made thus Take of the foresaid crystals dissolve them in good rectified spirit of wine digest them two months in Balneo or horse dung then evaporate the spirit of wine and there will remaine in the bottome the true oyl or essence of Antimony Then take new crystals of Antimony and let them inbibe either this oyl or the foresaid spirit till they will inbi be no more then digest them two months in sand and they will become a flowing fixt salt and of excellent vertue The foresaid spirit this oyl and essence of Antimony may be equallized to Aurum Potahile to all intents and purposes according to a medicinalure especially the fixt essence The dose is five or six grains 33 Wormwood wine Take a handful of dried Wormwood for every gallon of wine stop it in a vessel close and so let it remain in steep So is prepared Wine of Rosemarie flowers and Eye bright 34 To make an Artificial Malago VVine First take a wine barrel well hooped and dressed with one end being open to which a close cover must be well fitted which must be to take off and put on at pleasure Set it in a warm place winter or summer and fill it full with clear and pure water to each three gallons put six pound of the best Malago Raisins which you must bruise in a stone morter and then strew upon the water upon each twenty gallons of which you must cast an handfull of Calx vive then cover the vessel close with the cover and cast clothes upon it to keep it warm and let it stand four or five dayes to work as Wine or Beer doth when they be new then see if the raisins be risen up to the top of the water if so then put them down again and cover it again as before let them thus stand three weeks or a moneth together the Raisins being every fourth or fifth day put down in case they rise up Then put a tap into the Vessel three or four fingers above the bottome and try if it be good and taste like wine if not let it stand a while longer but if so draw it off into another wine Vessel and to every twenty gallons that you have drawn off put a pint of the best Aqua vitae two new laid Hen-egs and a quart of Alligant beaten well together and let it stand in a Cellar as other wine doth til it be clear and fit to be drunk 35 How to make artificial Claret wino Take six gallons of water two gallons of the best Cider put thereunto eight pound of the best Malago Raisins bruised in a mortar let them stand close covered in a warm place the space of a fortnight every two dayes stirring them well together then presse out the Raisins and put the liquor into the said Vessel again to which add a quart of the juice of Raspberries and a pint of the juyce of Black-Cherries cover this liquor with bread spread thick with strong Mustard the Mustard side being downward and so let it work by the fire side three or four dayes then tun it up and let it stand a week and then bottle it up and it wil taste as quick as bottle-Beer and become a very pleasant drink and indeed far better and wholsomer then our common Claret 36 How to make good Raspberry VVine Take a gallon of Sack in which let two gallons of Raspberries stand steeping the space of twenty four hours then strain them and put to the liquor three pound of Raisins of the Sun stoned let them stand together four or five dayes being sometimes stirred together Then pour off the clearest and put it up in Bottles and set it in a cold place If it be not sweet enough you may add some sugar to it 37 Oyl of Almonds Take Almonds blanch them and put them into a pot and set that pot in another pot of water that boileth and the steam of the seething pot will arise and enter into the pot with the Almonds and that will become Oyl when they are stamped and wringed through a cloth thus they make oyl of the kernels of Filberts VValnuts
and coagulation according to art keep it for use 56 How to make an excellent Oyl of Hypericon Take flowers leaves and seeds of Hypericon as much as you list beat them together and infuse them in white-wine that they may be covered therewith and set them in the sun for ten dayes then put thereto so much oyl of Olives as all the rest doth weigh and let it stand ten daies more in the Sun But look you weigh the oyl to know how much it is then put thereto for every pound of oyl two ounces of Turpentine and one drachm of Saffron and of Nutmegs and Cloves of each halfe an ounce of Mirrhe and Rosin of each an ounce and of the root of Briony two ounces put them all in a vessel of glasse and mix them wel together and then set them in a vessel of hot water and set thereto an head of glasse and a Receiver well shut and boil it so long untill no more will distil from it which will be about twenty four hours then take it out and straine it whilst it is hot and keep it in a vessel of glasse And when you use it first heat it well and apply it upon a wound without using any tent at all This is excellent for a green wound especially if there be veins sinnews or bones offended or cut It keepeth wounds from putrefaction it cleanseth them and easeth pain and doth incarnate and skin them It helpeth bruises pains aches or swellings in any part and is wonderfull against venome or poyson 57 Oyl of St. Johns Wort. Take a quart of Sallad oyl put thereto a quart of the flowers of St. Johns wort wel picked let them lie therein all the year till the seeds be ripe the glasse must be kept warme either in the Sun or in water all the Summer until the seeds be ripe then put in a quart of St. Johns wort seeds whole and so let it stand twelve hours then you must seeth the oyl eight hours the glasse being kept open and the water in the pot full as high as the oyl is of height in the glasse then when it is cold strain it that the seeds may not remaine in the oyl and then put up the oyle for your use 58 Oyl of yolks of Eggs. Boil the yolks till they be hard and bruise them with your hands or with a pestle and mortar heat them in an earthen vessel glazed untill they begin to froth stirring them diligently that they burn not being hot put them in a linnen bag and sprinkle them with aromatick wine and press out the oyl according to art 59 To make oyl of Mandrakes Take of common oyl two pound juyce of Mandrake Apples or for want of them of the leaves four ounces juyce of white Henbane two ounces juyce of black Poppie heads three ounces juyce of Violets and tender hemlock of each one ounce Set them all in the sun and after the tenth day boil them to the consumption of the juyce then put in Opium finely beaten and Styrax Calamltis dissolved in a little Turpentine of each halfe an ounce 60 Oyl of Musk how made Take two Nutmegs Musk one drachm Indian leafe or Mace Spkenard Costus Mastick of each six drachms Styrax Calamitis Cassia lignea Mirth Saffron Cloves Cinnamon Carpobalsamum or Cubebs Bdelium of each two drachms pure oyl three pound Wine three ounces brutle them as you ought to do mix them and let them boil easily til the wine be consumed the Musk being mixed according to art after it is strained 61 How to make oyl of Snakes and Adders Take Snakes or Adders when they are fat which will be in June or July cut off their heads and take off their skins and unbowel them and put them into a glasse gourd and pour out so much of the pure spirit of wine wel rectified that it may cover them four or five fingers breadth stop the glasse wel and set it in Balneo till all their substance be turned into an oyl which keep well stopt for your use This oyl doth wonderfull cures in recovering hearing in those that be deaf if a few drops thereof be put warme into the eares It 's reported that some have beene cured that were borne deafe by using this oyle 62 An oyntment for a Rupture Take of Sanicle two handfuls of Adders-tongue Doves foot and shepherds purse of each as much of Limaria one handful chop them somewhat smal and boile them in Deers suet until the herbs be crumbly and waxe dry 63 Flos Unguentorum Take Rosin Feroline Virgin Waxe of each halfe a pound melt all these together and put into them one quarter of a pound of Rosemary tops beaten small put then to them all together a pottle of white wine let them boil wel together then strain them through a course linnen cloth into a pot or pan and when it is cold put the wine from it as much as wil and and melt the medicine again and put therein two ounces of Camphire Venice Turpentine one quarter of a pound Sallet oyl half a pint let it boile a little and put it up in some gally-pot for your use It is good for new or old wounds for sinnews shrunke started or sprung to draw out thorns or broken bones healeth Biles all Aches of the reines and backe swelling of the members and the emerauds 64 Unguentum Populionis commonly called Pompillion Take a gallon of Bores grease as much of Popple buds when they first put out and a handfull of Smallage stampe the herbes and the Bores grease together put them togeher in an earthen pot well stopped and set it in an horse dung-hill fourteen daies together then boil it over the fire about a quarter of an hour keeping it still with stirring when you are ready to take it off the fire put thereto halfe a pint of the best Sallet or Olive oyl and stir them wel together then let them boil a little and strain it into an earthen pot which being close covered wil keep good seven or eight years 65 Doctor Lewins Unguentum Rosatum good for the heat in the Back Take a certain quantity of Barrows grease of oyl of sweet Almonds and rose-Rosewater either red or damaske of each a like quantity but of neither so much as of the Hogs grease beat them together to an oyntment put it in some gally pot and when you would use it heat it and therewith annoint the Back and Reins 66Vnguentum Sanatinum Take of Turpentine one pound Wax six ounces oyl of Camomile halfe a pint put all together in a pan and put to it a handfull of Camomile bruised or cut very small boile them upon a soft fire till they be wel melted and no more then take it from the fire and strain it into a clean pan and so let it cool all night and in the morning put it up for your use This Ointment is good for any cut wound or breaking of the flesh it eateth
away dead flesh and ranklings and doth heal again quickly 67 Ointment of red Lead Take of oyl of Roses a pound and a half red lead three ounces Litharge two ounces Ceruss one ounce and half Tutty three drams Camphire two drachms Wax an ounce and a half make it into an ointment according to art in a pestle and morter made of lead 68 A bitter Ointment Take of oil of Rue Savin Mints Wormwood bitter Almonds of each an ounce and a half juyce of Peach flowers and leaves and VVormwood of each half an ounce powder of Rue Mints Century the less Gentian Tormentil of each one drachm the seeds of Colworts the pulp of Colocynthis of each two drachms Aloes Hepatick three drachms Meal of Lupines half an ounce Myrrh washed in grasse water a drachm and half Buls gall an ounce and a half with a sufficient quantity of juyce of Lemons and an ounce and a half of VVax make it into an Ointment according to art 69 Apectoral Ointment Take of fresh Butter washed in Violet water six ounces oyle of sweet Almonds four ounces oyle of Cammomile and Violets white Wax of each three ounces Hens and Ducks grease of each two ounces Orris roots two drachms Saffron half a drachm the two last being finely powdered the rest melted and often washed in Barly or Hysop water make an ointment of them according to art 70 An Ointment for an Ach to be made at any time of the year and is approved good and hath helped old pains griefs and aches Take Steers gall Sallet oyle and Aqua vitae of each five spoonfuls boil them together a little and therewith annoint the place pained by the fire and lay a warm cloth on it 71 An Oyntment for the Sciatica Roast a handful or two of Onions and take Neatsfoot oyle and Aqua-vitae of each a pint stamp or rather boil all these together to an oyle or ointment and strain it into a Gallipot and therewith annoint the place grieved as hot as you can endure it morning and evening 72 An Ointment for any wound or sone Take two pound of Sheeps suet or rather Deers suet a pint of Candy oyle a quarter of a pound of the newest and best Bee-wax melt them all together stirring them well and put to them one ounce of oyle of Spike and half an ounce of the Goldsmiths Boras then heating them again and stirring them all together put it up in a Gallipot and keep it close stopped till you have cause to use it This is an approved ointment to cure any wounds or sores new or old 73 A Purge to drive out the French Pox before you use the Ointment Take half a pint of good Aqua vitae one ounce of Treacle of Gene one quarter of an ounce of Sperma caeti boil all these together on a soft fire half a quarter of an hour and let the Patient drink this as warm as he can and lie down in his bed and sweat and if any of the disease be in his body this will bring it forth and bring him to an easie loosnesse This is thought the best and furest of all other Cures for this infirmity 74 The Ointment for the French Pox Take Barrows grease well dryed from the filmes beat it in a Morter till it be small and fine put thereto of Lethargy one ounce of salt Peter two ounces both in fine powder of Salgemme one ounce of Mastick in sine powder two ounces of Olibanum in powder one ounce of oyle of Spike one ounce oyle of Pulliolum one ounce of Turpentine one quarter of a pound beat all these together into a perfect Ointment and therewith annoint these places 75 What places to annoint for the French Pox Viz. The principal bone in the nape of the neck w th out the shoulder places taking heed it come not neer the Channel bone for then it will make the throat swell else not the elbows on both sides the Hip-bones the Share the knees the Hams and the Ankles If the Patient have no Ach annoint not these places but onely the Sores till they be whole If there be any Knobs lying in the flesh as many have annoint them often and lay Lint upon them and brown paper upon the Lint and keep the Patient close out of the air and this used will make him whole in ten dayes by the grace of God 76 Another purge to heal the French Pox without Ointment Take a great handful of Carduus Benedictus of unset Leeks leaves and all if they be great six if small 10 cut these herbs small and put them in an earthen pan and with a quart of small Ale or white Wine and one ounce of Coloquinrida boyl them to half a pint of liquor then strain out the liquor and keep it in a glass and two or three days before you set the Patient to sweat if his body be of a strong constistitution let him drink half of it if he be weak a third part thereof taking care that the Sign and day be good to purge in 77 An Ointment to kill the Worms in little children Take oyle of Wormwood oyle of Savine and the powder of Aloe Cicatrina finely beaten mix them together warm them and annoint the belly therewith morning and evening and this will kill the belly worms for stomack worms annoint the stomack with oyle of Wormwood and the belly with oyle of sweet Almonds You must not use any Savine in medicines for Maiden children but in stead of oyle of Savine take as much of an Oxes Gall. 78 For the worms Drink Mares milk as hot as you can have it from the Mare in the morning fasting 79 An excellent good Medicine or Salve for any Ach coming of cold easie to be made by any Country good houswife Take of good Neatsfoot Oyle Honey and Waxe a like quantity boil them well together Then put to them a quarter so much of Aqua vitae as was of each of the other and then setting it on the fire boil it till they be well incorporated together then spread it upon a piece of thin leather or thick linnen cloth and so apply it to the place pained 80 For a pain or Ach in the Back Take Nepe Archangel Parsly and Clary of each half a handful wash them clean cut them small and fry them with a little sweet Butter then take the yolks of three or four Eggs beat them well together and put them to the Eggs fry them altogether and eat them fasting every morning with some Sugar to take away the unsavoriness of the herbs Some use to take onely Clary leaves and Parsly washed not cut or Clary leaves alone and pouring the yolks of the Eggs upon them so fry them and eat them 80 A Searcloth for all Aches Take Rosen one pound Perrosen a quarter of a pound as much Mastick Dcers Suet the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two dachms boil all these together
Nature helpeth Digestion provoketh Urine and looseth the Bodie which things are most comfortable to the bodie The order of making it is thus Take ten ounces of the seeds of Quinces the pils of Citrons six ounces Balm Nettles of each four ounces beat all these grosly and infuse them in twelve pound of strong white wine and there let it remain six dayes then distill it with six ounces of honey and fifteen ounces of sugar untill you have received two pound of water then take it from the fire and let it coole and strain it by a filter and then put therein the first water and eight grains of Musk dissolved with about two ounces of Rosewater and then for every pound of the said Water put thereunto one scruple of the oyle of Vitriol and incorporate them well together then keep it in a Glasse close stopped that it take no aire And of this you may take one ounce in the morning cold and fast thereon for whosoever they be that shall use this in their health shall seldome be sick but shall live in much health For into this Composition there entereth the seeds of Quinces which resolve the evill quality of the stomack and make the heart merry the Pomecitron pils preserve and help digestion the Balm purifieth the blood he aleth the Liver causeth good digestion and comforteth the heart The nettles warm provoke urine mundifie the reins and resolve the malignity of the sinnews The Wine comforteth nature strengtheneth the head and sustaineth the strength The Musk is warme by nature and resolveth the windinesse and purgeth the blood The oyl of vitrioll healeth all the Scoriationes of the mouth the brest and stomack and preserveth the body from all corruption So by this you may see of what importance this Composition is through the vertue of the Simples that are therein So to conclude I say this is one of the best Compositions that can be made because of its nature It letteth alteration in our bodies and helpeth against all diseases and infirmities and prolongeth life 155 An exceeding good remedie against the yellow Jaundice Take one handful of red nettle-tops Plantane and Saffron and boil them wel in a pint of Ale then strain it and drink thereof for four or five daies together and you shall find help 156 An excellent receipt to destroy any Impostume Take of the roots of Flower-de-luces and roots of Lillies of each a like quantity stamp them together and put therein a quart of hony boil them all together either in wine or Ale and when they are well boiled then take the liquor thereof and strain it thorow a fine linnen cloth and when occasion serves let the Patient drink two or three spoonfuls at a time especially in the morning and evening first an last and this will speedily cure it 157 To make an issue Take Rice flowers and Mustard seed beaten to powder and with water make a little paste and lay a ring upon the place made of a rush and applie it 158 A medicine for the Itch of the body Take sweet butter unwrought wax vinegar Brimstone a little Rosewater red Cloves whole boil them together till they be like a salve then annoint the flesh three sundry nights by the fire therewith and no more 159 For kibed heels Take a Turnep make a hole in the top of it take out some of the pith infuse into that hole oyl of Roses then stop close the hole rost the Turnep under the embers when it is soft apply it plaister wise warme to the Kibe bind it fast 159 Of Waxing Kernels called by some Scrophulae their cure These kernels are commonly in the throats of young children being caused by superfluous melancholly humors corrupted and are a kind of Ulcers very hard to be holpen and evil to endure for when they are broke they cause excessive pain in that great abund ance of humors runneth thereunto and they are so hot and corrupt that outward medicines alone wil never help them because they proceed from an inward cause Therefore if thou wilt help them remove the cause first First then give them the Syrup against melancholly humors which you shall find among the syrups in the Experiments of Conserving and Candying then give them a dose of Aromatico fasting which will evacuate the stomack of choller and flegm and dry up those humors that run to the sores The Medicines to be applyed are two the first is Costick which wil mortifie it in 24 hours and take away the corruption but the Askar must not be taken away till it fall out it self The other medicine to be applied to the sore is the black Cerot of Godfredo de Medic. which is also written in Galen Thus it wil be cured in a short time as hath been proved 160 A special receipt to destroy Lice Take Frankincense and beat it into fine powder and a good quantity of Bores grease boil them together in an earthen pan and when it is boiled annoint therewith the place where the lice are and you shal be suddenly rid of them Or take stavesacre beaten to powder searced and mingled with soap and Tobacco ashes and annoint often therewith it wil speedily destroy them 161 How to cure the Measels In the curing of this disease it being only necessary to defend the heart and preserve the stomack from corruption and putrefaction you shall use this receipt Take Julep of Violets two cunces Rose water four ounces Oyl of Vitriol four grains mix them and let it be drunk cold This is a most rare medicine 162 To cure the disease of the Mother Take six or seven drops of the spirit of Castoreum in the beginning of the fit in two or three spoonfuls of posset Ale applying a plaister of Gavanum to the Navel 163 For the dead Palsie Annoint the neck pit often with Oleum Benedictum and that wil restore the speech annoint also the place affected oftentimes with mustard against the fire and after that bath it with wine and bath it again morning and evening if the party be young with Aqua vita if old take a spoonful of Aqua vitae and halfe a spoonful of Sage-water distilled and bath it therewith drink also every morning and night as much treacle as four Pease in some stale Ale 164 A plaister for a Bile or Push Take a yolke of an egge and half a spoonfull of English hony mix them together with fine Wheat-flower and making it to a Plaister apply it warme to the place grieved 165 A very good Plaister to heale and dry up a sore or cut suddenly Take of Marigold leaves Porret blades or leaves and House-leek of all two handfuls beat them all very smal in a morter and put to them the whites of two new laid egges and beat them very well til they be throughly incorporated with the eggs and apply this til you be well Renew it every day 166 A plaister for the Stomack Take of wood of Aloes
Wormwood Gum-arabick Mastich Cyprus Costus Ginger of each half an ounce Calamus Aromaticus Olibanum Aloes of each three drams Cloves Mace Cinnamon Spikenard Nutmegs Gallia Moschata Schaenanthis of each one dram and a half with Rob of Quinces make it into an emplaister and when you have spread it upon a cloth persume it with wood of Aloes and apply it to your stomack 167 A Preservative against the Pestilence when it is first suspected Take a half-penny weight of English Saffron two pennie weight of Bole Armanack one penny weight of Mace made all in fine powder and of Treacle the quantity of a hasell nut put them all in small Ale luke-warm mixe it well with the Ale and let the partie drinke it and lie down on a bed and lay upon him a temperate quantity of clothes and so let him sweat two hours 168 An approved good drink for the Pestilence Take six spoonfuls of Dragon water two good spoonfuls of wine vinegar two penny weight of English Saffron and as much treacle of Jane as a little Walnut resolve all these tother upon the fire and let the Patient drink it blood-warme within twenty hours or sooner that he is sick and let him neither eate nor drink six hours after but lie so warme in his bed that he may sweat This expelleth the disease from the heart and if he be disposed to a sore it wil straightwaies appear which you shall draw out with a plaister of Flos Unguentorum 169 A medicine for the Plague Take of Setwal grated one root of Jane treacle two spoonfuls of Wine vinegar three spoonfuls make all these more then luke-warm steep them well together and drink them off at once Sweat after this six or seven hours and it wil bring forth the plague sore To break which lay a roasted Onion also seeth a white Lillie root in Milk til it be as thick as a Pultis and lay it to the same If these faile lance the sore and so draw and heal it with salves for Botches or Boils 170 Signs of death in the Plague Take a live Frog and lay the belly of it next the sore if the Patient will escape the Frog wil burst in a quarter of an houre then lay on another and this you shall doe til more do burst for they draw forth the venome If none of the frogs do burst the party wil not escape This hath been frequently proved Some say a dried toad will do it better 171 A water to drive out any infection Take Dragons Angelica Rue Wormwood of each a handfull chop them pretty smal and steepe them in a quart of White-wine twenty four hours then distil them in a Stil and reserve the water in a glasse close stopped Give to the sick Patient six or seven spoonfuls hereof at a time fasting and let him fast an hour and an halfe after and keep himself very warm in his bed or otherwise 172 A Medicine for a Plurisie Stitch or VVind offending in any part of the Body Gather the young shoots of Oak after the fall of a Wood and picking out the tenderest and softest of them especially those which look reddest bind them up together in a Wet paper and rost them in hot Embers as you doe a Warden whereby they will dry to a powder of which powder let the patient take a spoonful in a little Posset Ale or Beer warmed in the morning fasting after it two hours or more if he be able doing the like about three afternoon and two hours after supper four or five daies together which thus done in the beginning of the disease is by often experiments found to cure such windy pains in the side stomack or other parts of the body You may dry them also in a dish in an oven after the bread is drawn you shall do well to gather enough of them in the spring and make good store of the powder then to keep for all the yeare following 173 A great and sore Plurisie cured by M. R. A certain man of 24 years old was vexed with a most grievous Plurisie with a pricking shooting and a cough with a continual fever and inflamation of the tongue First there was good store of blood taken from the liver vein on that side where the pain was then were these syrups that do decoct and purge ministred unto him Take Syrupi de Liquoritia de Hysopo acetosae ana one ounce Oximelitis squilitici acet squilit ana three drachms make thereof a loch Of this he licked in the morning with a liquorice stick which caused him to spit easily and took away the heat or burning of the tongue being used with this direction following of French barley three ounces Carduus Benedictus M. 1. Roses Violets ana P. 1. Liquorice scraped three drams three figs Raisins a pound and a half Sugar Candy two ounces Boil them in sixteene pound of water till two pound be wasted and so to drink them cold His diet was also light and thin as broth and drink c. 174 To take away Pock holes or any spots in the face Wet a fine cloth in white Rosewater and set it all night to freeze and then lay it upon your face till it be dry also take three Poppies the redest you can get and quarter them taking out the garbage then still them in a quart of new milk of a red Cow and with the water thereof wash your face 175 A Pultis to stay fluxes proceeding from a cold cause to be applied to the Belly Take oasts of Bread steeped in vinegar six ounces beat it in a mortar and adde Mace Mastick Mirtle Berries stones of Raisins Galany Cloves flowers of Pomegranates of each one ounce oyl of Wormwood and Mints of each two ounces Make a Cataplasm 176 For the heat of the Back Take oyl of Roses six ounces and an half and put it to a little wax and foure drops of vinegar and annoint the Back therewith 177 Astma or the Ptisick and its cure This disease is cured four manner of waies First by letting blood under the tongue cutting those veins overtwhart and sucking them as much as may be which evacuates and opens the opilation of blood and easeth the lungs of all the offending matter Secondly By taking a dose of Aromatico Leonardo which evacuateth the stomack of all evil qualities that offend the lungs Thirdly By eating every morning for a month together one ounce of Electuario de Althea Fourthly By annointing the stomack every night with Magno liquore For speeding the cure take every ten daies a dose of Electuario Angelica Leonardo and keep a sober diet refraining Fish Pork Slimie things spice baked meats cheese and such like which nourish grosly and infect the blood 178 A very good Poultesse for any Member swelled and inflamed and not broken to take away the pain Take three pints of new milk of stale Manchet crummes two handfuls or so much as shall make the milk somewhat thick adde thereto
face if it be annointed therewith Moreover it is marvellous in old diseases inwardly if ye give thereof every morning a drachm with halfe an ounce of Vegitabile Syrupo Leonardo The fire cureth sores and such like and the earth remaineth in his state Ye shall understand that these are great secrets of importance which I have revealed of this Gumme and happy shall he be that useth them in the time of need Now the order to make this oyl is thus Take as much Frankincense as thou wilt and put it into a Retort of glasse with the fourth part of common ashes and set it to distill and give it first a small fire until the oyl change colour then presently change the Receiver and augment the fire untill all the substance be come out Ye shall understand that this oyl is best fresh for when it is old it wil wax thick and cannot pierce so well 204 The secrets of Mercury or Quick-silver Quick-silver is a liquid Mineral and volatile which the Alchymists call Sulpher volatilis and wil accompany with all other metals but with smal fire they may be separated again and wil fly away in fume and for that cause the Philosophers call it Servus fugitivus as a man would say it can hold friendship with none but so soon as he hath done his service he flyeth away as it is seen by Gold-Smiths that gild plate for when they have laid him on with the gold they put it to the fire and he flies away and the like it would do when any man doth occupie him in any sort of infirmity And the order to calcine it is this Take a long pot of stone that is very wel glazed with the neck a foot and half long and that hath a very narrow mouth as is possible and put therein two or three pound of Quick-silver then set the same pot in a sallet of Iron and lute them close together and set it upon a furnace and give them fire according to art until the Quick-silver remain calcined having special care that your head and receiver be very wel luted lest you lose some part of the Quick silver and thus in eight daies it shal be finished which shall be apt for solution Also this calcination serveth to divers and sundry medicines it mortifieth corrosive Ulcers without any pain The solution is made in this order Take the said Calx and put it into a long neck'd glass and put thereon distilled vinegar and set in warm sand four and twenty houres and then give it one walm and when it hath boil'd pour out the vinegar and then if there remaine and feces in the bottome put in fresh vinegar and do as thou didst before and this thou shalt do so often till it be dissolved into water and when all is dissolved evaporate away the vinegar that there remain but little in the bottom then put thereto water of hony made by distillation and so the solution of Mercury shal be finished which is miraculous in many infirmities It serves against the cough Catarrhe and for those that have their stomacks putrified with the Pox using it with other syrups and potions It helpeth those whose milt is indurated and also for those that have any kind of Fistula in any part of the body It is also good for divers other things which I will not insert here because others should endeavour too by exercise to find out other secrets thereof as I have done 205 To make the representation of the whole world in a glasse Take of the purest salt Nitre as much as you please of Tin half so much mix them together and calcine them hermetically then put them into a Retort to which annex a glasse receiver and lute them wel together let leaves of gold be put into the bottome thereof then put fire to the retort until vapours arise that will cleave to the gold augment the fire till no more fumes ascend then take away the Receiver and close it hermetically and make a lampe fire under it and you wil see presented in it the Sun Moone Stars Fountains Flowers Trees Fruits and indeed even all things which is a glorious sight to behold 206 In a fit of the stone when the water stops Take the fresh shels of Snailes the newest will look of a redish colour and are best take out the Snails and dry the shels with a moderate heat in an Oven after the bread is drawn Likewise take Bees and dry them in the same manner and beat them severally into powder then take twice so much of the Bees powder as of the Snails and mix them well together keep it close covered in a glaffe and when you use it take as much of this powder as will lie upon a six pence and put it into a quarter of a pint of the distilled water of Bean flowers and drink it fasting or upon an empty stomack and neither eat nor drink for two or three hours after This wil both cause the urine to come away and bring the gravell or stone away with it and hath done very much good 207 A Medicine for the Stone Pellitory of the wall Smallage Holioaks Mallows Tansie and Saxifrage of each take an handfull chop them small and quile them in a little linnen bag then take three pints of Cream half a pint of malmsie a quarter of a pint of running water and set them on the fire and when it doth seethe then put the bag of herbs into the pot and when the bag is throughly hot wring it between two trenchers over the pot to save the liquor then lay the bag to the grief as hot as you can suffer it and as soon as it cooleth make it hot again in the same liquor and so apply it to the grief 108 Another very good medicine for the Stone Make a posset of a quart of Rhenish wine a pinte of Ale and a pint of milk then take away the Curd and put into the drinke two handfuls of Sorrel one handful of Burnet and halfe a handful of Baulm boil them together a good while but not too long lest the drink be too unpleasant then take of the drink a quarter of a pint or rather half a pint at once at morning and to bedward putting therein first two or three spoonfuls of juyce of Lemmons This is an excellent medicine for the Stone in the Kidnies to dissolve and bring it away It is very good in these diseases of the Stone to use Burnet often in your drink at meals and often to steep it in over night and in the morning put in three or four spoonfuls of juyce of Lemmons and to drink thereof a good draught every morning a week together about the Full Moon three daies before and three daies after 209 To dissolve the Stone which is one of the Physicians greatest secrets Take a peck of green Bean Cods wel cleaved and without dew or rain and two good handfuls of Saxifrage lay the same
be for it worketh this operation viz. as soon as it joineth to the stomack it draweth to it all the evil humors of the body and imbraceth them and carrieth them forth of the body both by vomit and seige and so leaveth nature unburthened which may prevaile at pleasure because it hath no impediment and the order to make it is thus Take fine white sugar four ounces pure Pearls Musk Saffron Lignum aloes Cinamon of each one scruple Petra Philosophale four drams mix them together and make thereof Lozanges with Rose water according to art the which ye shal keep in a box of Wood close shut and the order to use it is thus When the physician goes do visit any sick person and intends to prepare him some medicine to take inward the best and most perfect inward medicine that he can ordain is this Aromatico because it evacuateth the stomack by vomit and the body downward and his operation is such that it doth in manner help any crude sort of infirmity and the quantity is from one dram to two drams and may be taken in broth in wine in water or mix it with any pils or potion giving charge that when it is put into any potion thou leave none in the bottom of the cup where thou drink it out because the Petra Philosophale is heavy and wil remain in the bottome for if that remain it wil not work at all giving also charge the day that you give this medicine that you let the patients drink as much crude water as they wil and give them little meatto eat that day and this is the order to use this medicine 3 Caustick Take Arsenick Cristaline sal Armoniak Sublimate of each alike boil them being sinely ground in as much strong vinegar as the matter weigheth until 2 third parts be consumed and that there remain a third then keep it in a glass close shut for thy use as I wil shew thee in divers places when occasion shal serve 4 A Magistrale Cerot against the white Scal. This Cerot is of great vertue and of marvellous experience to resolve the white scal because it is penetrative Mundificative and Resolutive and causeth the hair to grow where it is fallen away to the great content of the Patient and honor of the Physician and it is made in this order Take Frankincense that is strained from his filth what quantity you wil and distil it in a retort and give it fire at the least forty hours then let it cool and break the glasse and in the bottome thou shalt find a black mase the which make into powder then for every pound of the said powder put thereto one ounce of Wax and four ounces of the said oyl that you distilled and half an ounce of the heads of Bees the which are easie to be had in Summer Mix all the aforesaid things in a vessel of Copper and with a smal fire make them in form of a liquid unguent and when thou wilt use it shave the head and wash it and lay thereon this Cerot upon a fair cloth warme and every two daies change it and so in short time thou shalt see strange effects of his vertue This serveth also against breaking of bones dislocations and for scabs ulcerated because it dryeth and comforteth and resolveth all the evil qualities giving charge in the distilling because the fire many times consumeth it so that in the bottome their remains nothing that is good and therefore beware in the making 5 Pillole Magistrale which is good against any infirmties These pils are of great vertue and especially against all kind of pains coming of corrupt humors for they purge the putrified humors and preserve the body from corruption and the order to make it is thus Take Olibanum Mastick Mirrhe Sarcocolla aloes hepatica Eleborus niger Saffron Turbit Colloquintida of each what you please Stamp them finely and for every ounce of the aforesaid matters put thereunto two Carets of Musk and then incorporate it with hony of Roses and Aqua vitae of each a like and this paste thou mayest keep six months in a vessel of lead the quantity is from two drachms to three drachms in the morning fasting and drink thereon a little wine These pils are most excellent to take away the pains of the Gout and to preserve a man from it they are also good for them that have the french pox because they evacuate the gross and viscous humors and maintain the body in good temperature and using them in those diseases it preserveth the body in good temperature They are also good for women that are troubled with pains of the Mother and retention of their terms for these are aperative and provoke them and purgeth the Matrix of all impediments contained therein They serve against the Megrum and all pains of the head and also against all kind of putrified fevers as the experience thereof hath been seen sundry times 6 To make a Quintessence of marvellous vertue Quintessence is so called because it is an essence taken from the elements without corrupting them and it 's called Quinta essentia because its an effence above the four elements which hath a marvelous vertue in preserving all things from putrefaction and is of so much vertue that drinking every morning half an ounce thereof as soon as a person riseth out of his bed it preserveth in continual health It helpeth wounds and sores of all sorts by washing them therewith It preserveth all flesh fish and fruits that are put therein The order to make it is thus Take fourteen pound of good strong wine common hony one pound Annis-seed Coriander Lignum aloes Calamus Aromoticus of each three ounces Rose water foure ounces Beate those things which are to be beaten grosly and infuse them in the said wine two daies and then put them in a gourd of glasse and distil it by Balneo so long til the extracted water burn and when it wil burn distil it no more then keepe that which is distilled in a glasse close stopped that it take no air and so keep it til thou have occasion to use it for it is a most rare liquor because it resolveth all indispositions that happen to mans body If any desire to have this Quintessence more perfect let him take a tenth part of good hony with a little Cinnamon and distil it again by Balneo and the Flegm wil remain all in the bottom of the vessel and the Quintessence wil be so fine that the air will take it away And therefore he that can make this well shall work strange cures therewith even to admiration 7 Quintessentia solutiva which is of Marvelous operations in divers matters This Quintessentia solutivae evacuateth the body with great ease and without any detriment and it purgeth all parts of the body that are troubled with gross and viscous humours it resolveth swellings and taketh away the pains it preserveth the sight and killeth worms and causeth a
good appetite with many other good qualities which I shall leave at this time and the order to make it is thus Take Lignum aloes Cinnamon Turbit aloes hepatica of each one ounce Colloquintida two ounces Cloves Saffron of each three scruples Musk of Levant one drachm Julep of Violets one pound Mix all the aforesaid maters together in a glasse and put thereon two pound of Quintessence and so let it stand twelve daies and then strain it and put it into a vessel of glasse close shut this may be taken with broth wine or with what sirup or potion you wil the quantity is from two drams to four drams in the morning fasting without keeping of any diet at two ounces and it shal work wel without trouble at all 8 Syrupo Solutivo or the soluble Syrup with the order how to make and use it This soluble Syrup made in decoction is very wholsome and of great vertue and especially in crude humors for it disperseth the matter and evacuates it with great ease and without danger or trouble of the Patient The order to make it is thus Take Sage Rosemary Siccory Carduus Benedictus Nettles Organy of each an handful Figs Raisins Dates sweet Almonds Sal Gemma of each four ounces Colloquintida Aloes hepatica Cinnamon Mirabolani citrini of each two ounces common hony two pound Stamp them all grosly and put them to infuse in eighteen pound of fair water then boil it til half be consumed then strain it and distil it by a filter and atomatize it with two carets of Musk and a pint of Rosewater and then it is made which you shal keep in a glass bottle close stopped The dose is from foure ounces to six In winter you must take it very warm and in the spring and Autumn take it warm and no more in summer you must take it cold This purgeth the grosse humors of the body and hurteth not the stomack You may use it in a Fever for four or five daies together and it wil help it In crudity of humors as the French Pox Gouts Catarrhs Dogly Artetica and such like matters where there is no accident of Fevers you may take it ten or fifteen daies together and it cannot hurt for it purgeth most excellently It is given against the cough against flux of the urine and pains in the head and carnasity in the yard or the Hemeroids And in brief it is good against all diseases caused of corrupt humors for it hath such vertue that it draweth from all parts and evacuateth the humors intestinal There hath been great experience of this syrup in such persons as had in a manner utterly lost their taste who by using it have been brought to a good temperature there have been also infinite experiments on ulcerated persons and ful of sores ill handled by poverty and weaknesse who finding no means to cure them have been cured by this syrup in fourteen or fifteene dayes Cum multis aliis c. 9 Sirrupo Magistrale Leonardo which serveth against an infinite number of diseases and is a rare medicine This syrup is solutive and very plesant to use and cannot hurt in any wise which is seldom seen in other Medicines and the order to make it is thus The leaves of Sine two ounces Fumitory Maiden hair Harts-tongue Liver wort Epitemum Ellemo Pollipody of the oake the flowers of Borage Bugloss Liquorice of each three ounces Colloquintida Eleborus niger Aloes hepatica Mirabolani Indi of each one ounce Pruins fourteen Sebestien twelve Tamerisk one ounce Stamp them grosly and infuse them in ten pounds of fumitory water then boil it until the consumption of the third part and then strain it and in that which is strained put these things Syrup of Staecados one pound Saffron one scruple mel rosarum six ounces Rectified Aqua vitae four ounces Musk one drachm the mussege of Marish Mallows foure ounces Benjamin one ounce Rose water three ounces and then it is made which ye shal keep in a glasse close stopt and keep it in a temperate place and this you must take warm the quantity is from two ounces to four ounces and it is a most safe medicine to be used without keeping of any diet It helpeth those much that have Pellaria Scabs Hemeroids and such like diseases and may be given unto a woman with child without any danger when she shal have occasion to use any 10 To make artificial Balm and the vertues thereof This balm hath all the vertues of the natural balm although not in quality yet in vertue The order of making it is this Take one pound of Venice Turpentine oyl of Bayes perfect without mixture four ounces Galbanum three ounces Gum Arabic four ounces Olibanum Mirrha elect Gum Hederae of each three ounces Lignum Aloes Galingal Cloves Consolida minore Cinnamon Nutmegs Ginger Zedoaria Diptamnum album of each one ounce Musk of Levant Ambergreece of each one drachm Beat all these things together and put them into a Retort of glass wel luted and put thereto six pound of rectified Aqua vitae without flegm and so let it stand eight daies and then distil it by sand and the first extraction wil be white water mixed with oyl then keep the fire smal until there come forth a blackish oyl then change the receiver and set thereto another and increase the fire til all the spirits be drawn out then separate the oyl from the black water and likewise from the white and keep them a sunder by themselves The first water that is white is called Aqua del Balsamo or a Balm water and the oyl seperated from that is called Oleum del Balsamo or oyl of Balm The second water that is black is called Mater del Balsamo or mother of Balm and the oyle separated from that water is called del Balsamo artificiato or artificial Balme which should be kept as a most precious Jewel Each of these Waters and oyls have their several admirable vertues and operations for effecting of wonderful cures but the artificial Balm is a most miraculous liquor as for the Stitch in the side for which the dose is two drachms the Cough Catarrhe coldnesse in the head or stomack wounds in the head andinfinite others yea I know no disease either hot or cold but it doth good to it and that by its own quality and hidden vertues cooling the hot and heating the cold In a word whosoever hath this precious liquor may be kept from or cured of all infirmities and need not seek for the natural Balm with so great expences and the hazard of life as hath been often seen 11 Vegetable syrup which is miraculous and divine This Syrup is a secret with which many miracles have many times been wrought in divers operations on many infirmities The order to make this syrup is thus Take Lignum aloes Riopontico Eupatorio red Saunders of each two ounces beat them and make thereof a decoction in good form and
A Medicine for the falling down of the Matrice to the bearing place ibid Another to be laid to the Navel and to the back right against the Navel for the same use pag. 151 Immoderate flux menstrual suppressed or stayed ib For a woman that hath too much of the flowers pag. 152 To stop the whites in women ibid Another for the same ibid To make Pomatum ibid Magno Liquore which is of great vertue pag. 154 How to compound Aromatico Leonardo with its vertues pag. 156 Caustick pag. 157 A Magistrall Cerot against the white Scal. ibid Pillole Magistrale which is good against any infirmties pag. 159 To make a Quintessence of marvellous vertue pag. 160 Quinta essentia solutiva which is of Marvelous operation in divers matters pag. 161 Syrupo Solutivo or the soluble Syrup with the order how to make and use it pag. 162 Sirrupo Magistrale Leonardo which serveth against an infinite number of diseases and is a rare medicine pag. 164 To make artificiall Balm and the vertues thereof pag. 165 Vegetable syrup which is miraculous and divine pag. 166 Unguento Magno Leonardo pag. 167 Experiments in Cookery and Houswifery Sallets or Sawce 1 A Lemmon Sallet TAke Lemmons rub them upon a grate to make their rinds smooth cut them in halfes take out the meat of them and boil them in fair water a good while changing the water once or twice in the boiling to take away the bitternesse of them when they are tender take them out and scrape away all the meat if any be left very clean then cut them as thin as you can to make them hold in a long string or in reasonable short pieces and lay them in your glass and boiling some of the best white-wine vinegar with sugar to a reasonable thin syrup pour it upon them into your glasse and keep them for your use 2 To keep Clove Gilliflowers For Sallets Take the fairest Clove Gilliflowers clip off the whites from them put them into a wide mouth'd glass and strew a good deal of sugar finely beaten among them then put as much wine vinegar to them as wil throughly wet them tie them up close and set them in the Sun 3. To pickle Oysters Take a peck of the greatest Oysters open them and put the liquor that comes from them saved by it self to as much white wine boil it with a pound of Pepper bruised two or three spoonfuls of large Mace and a handful of Salt til the liquor begin to waste away then put in your Oysters and plump them and set them off the fire til they be cold and so put them up in little barrels very close 4 To pickle Quinces Boil your Quinces that you intend to keep whole and unpared in fair water til they be soft but not too violently for fear you breake them when they are soft take them out and boil some Quinces pared quartered and cored and the parings of the Quinces with them in the same liquor to make it strong and when they have boiled a good time enough to make the liquor of sufficient strength take out the quartered Quinces and parings and put the liquor into a pot big enough to receive all the Quinces both whole and quartered and put them into it when the liquor is through cold and so keep them for your use close covered 5 To keep Goosberries Take a handful or two of the worser of your Goosberries cut off their stalks and heads and boil them all to pieces in a pottle of water putting into the boiling thereof halfe a quarterne of sugar then take the liquor strain it thorow a hair strainer and while it cooleth cut off the stalks and heads of the fairest Goosberries being very careful you cut not the skin of them above or below put them into a Gallipot and pour the liquor in after them 6 Purslane must be used as you do the Goosberries 7 How to keep Cucumbers raw Take a Kettle big enough for your use half ful of water make it brackish with salt boil therein ten or twenty Cucumbers cut in halves then take the raw Cucumbers being somewhat little and put them into the Vessel wherein you wil keep them and when your liquor is cold strain so much of it into them as may keep the Cucumbers alwaies covered 8 To keep boiled Cucumbers Take a Kettle of water put salt to it boil it wel then take your raw Cucumbers put them into it and keep them with running up and down very softly til they be as it were perboyled then take them out and lay them aside til they be cold then put them up in the vessel you wil keep them in and when the liquor is cold strain it into them til they be all covered 9 To pickle Cucumbers to keep all the year Pare a good quantity of the rinds of Cucumbers and boil them in a quart of running water and a pint of wine vinegar with a handful of Salt til they be soft then letting them stand til the liquor be quite cold pour out the liquor from the rinds into some little barrel carthen pot or other vessel that may be close stopped and put as many of the youngest Cucumbers you can gather therein as the liquor wil cover and so keep them close covered that no wind come to them to use all the year till you have new If your Cucumbers be great 't is best to boil them in the liquor til they be soft 10 To keep Cowslips for Sallets Take a quart of white wine vinegar and half a quarter of a pound of fine beaten sugar and mix them together then take your Cowslips pul them out of the pods and cut off the green knob at the lower ends put them into that pot or glasse wherein you mind to keep them and wel shaking the vinegar and sugar together in the glasse wherein they were before poure it upon the Cowslips and so stirring them morning and evening to make them settle for three weeks keep them for your use 11 Violets Buglosse Borage Rosemary Marigolds Fennel These are all to be used as you do your Cowslips onely of Fennel you must take the seeds when they are new put out of the pod 12 To keep Broom flowers for Sallets Gather so many buds in one day if you can as you mean to keep then take your pot and lay first a lay of white salt in the bottome of it and then a lay of Buds or flowers then another of white salt and so another of Flowers till you have filled your vessel so full as you can thrust them down let them stand one day and if they shrink down fil them up with flowers and after fil it up with Verjuyce and lay a good deal of salt upon the top of it and stop it up close 13 To keep Barberies to garnish your meat c. Take the worst of them and boil them in fair water and strain the liquor from them and while the
liquor is hot put it into your Barberies being clean picked and stop them up and if they mould much wash them thorowly in the liquor then boil the liquor again and strain it and let it cool and then put it to your Barberies againe 14 To keep Artichokes for al the year The fittest time is about Michaelmas and then according to the proportion of Artichokes you wil keep seeth such a quantity of water in a pot or pan seasoning it so with white Salt that it may have a reasonable taste then put a fit quantity of white Salt into the water and boil them together and scumme them wel then put a good quantity of good vinegar to them to make the liquor somewhat sharpe and boile it again Then boil your Artichokes that you minde to keep in another liquor take them out of it and let them coole then set your first liquer again on the fire to boil and scumming it throughly let it cool again when it is throughly cold put it up in some Firkin or large earthen pot and put in your Artichokes to them handsomely for bruising then cover them close from the aire and so keep them to spend at your pleasure 15 To pickle Broom buds Take as many Broombuds as you please make linnen bags and put them in and tie them close then make some brine with water and salt and boil it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some weight upon them let it lie there til it look black then shift it again so you must do as long as it looks black You must boil them in a little cauldron and put them in vinegar a week or two then they be fit to eat 16 How to pickle Cucumbers Take the Cucumbers and wash them clean and dry them clean in cloth then take some water vinegar salt fennel tops and some dill tops and a little Mace make it fast enough and sharpe enough to the taste then boile it a while and then take it off and let it stand and be cold and then put in the Cucumbers and lay a board on the top to keep them down and tie them close and within a weeke they will be fit to eat 17 To make a gallendine saw ce for a Turky Take some Claret wine and grated bread and a sprig of Rosemary a little beaten Cloves a little beaten Cinnamon and some sugar Spoon meats 18 The best Clouted Cream Take eight pints of Milke warme from the Cow set it on the fire make it ready to boile then poure it into bowls and fleet it that night if you would have it thick put in a quart of Cream to it 19 Another way for the same in a lesse proportion Take a quart of Cream or a pottle set it in two dishes on two Casingdishes of coals and cover them with two other dishes and as it heateth uncover the Cream ever and anone and with a spoone take off the film that riseth and put it in another dish and cover it againe til more be risen and take it stil off and let it so rise by leisure the longer the better when there wil rise no more filme pour out the uppermost of the Creame into a Platter alone and set it on a Chafingdish of coals with a quick fire then take the yolk of an egge or two well beaten and strain them with a spoonful of cold Cream and a little Sugar and Rose water to season it and put it in as soon as the Creame beginneth to boil up and stirring them together sofely let them have a walme or two and put them in another dish to coole and serve them 20 To make the ordinary Clouted Cream When you have taken your Milke from the Cow set it on the fire presently in a broad vessel and so keep it on the fire from morning til night and be sure it seeth not all the while then take it off the fire and set it on a Board or Table and so let it stand all night and in the morning take off the Cream and dish it at your pleasure 21 To make Almond Milk Take a rib of Mutton or Veale or rather a Chicken boil it in fair water put thereto French Barley a Fennel root a Parsly root Violet leaves Straw berrie leaves and Cinquefoyle leaves and boil them altogether til the meat be over boiled then straine out the liquor from the rest while they are boiling blanch a proportion of Almonds answerable to the liquor beat them wel in a clean stone Mortar and then grind them therein with Rose water and sugar and when they are wel ground put in all your liquor by little and little grind with them til they be al wel compounded then strain it into a fair glass and use it at your pleasure 22 To make a Cullesse Take a Cock bruise all his bones and put them into a pot of fair water set it over a charcoale fire boile it and scumme it wel put therein French Barley Fennel roots fliced and the pith taken out Parsly roots fliced leaves of Violets Straw berries Lettice and Succory boil all these together til the Cock be boiled all to pieces then take a fit proportion of blanched Almonds grinde them wel with Sugar and Rose water in a Stone Mortar then put to them the Cock bones and all and beat him all to pieces in the Mortar then put in all the broth by little and little and compound them by beating as in the Almond Milk and so strain them out all into a fair Skillet then put into it a fit quantity of large Mace and Cinnamon whole but bruised and alike of Ginger sliced set it then upon the fire again and let it boyle half an hour and keep it still with stirring then letting it run thorow a clean cloth into a Pipkin there keep it til you use it and then warm it in a Porrenger and drink it 23 The best way to make a Sack Posset Take a dozen of eggs exceeding wel beaten put to them a pint of Sack and stir them wel that it curd not then put to it three pints of your best sweet Cream half a pound of Sugar very finely beaten and stirring them wel together til the sugar be fully melted in them strain it altogether into a Bason big enough to receive it all then set it in the Bason on a pot of boiling water keeping the pot boiling until the Posset be like a Custard and as thick then take it off and keeping it til you think it be cool enough to eat strew your beaten Spices wel and thick upon it and serve it 24 A Sack Posset without milk Take thirty Eggs beat them so wel that you may take them up with a spoon like as you do milk or broth and while they are beating take a quart of Sack halfe a pound of fine sugar finely beaten and a pint of strong Beere