To Pickle Cucumbers so that they may wear a lasting Green. Take your Cucumbers of a moderate size wash them in Water and Salt there letting them steep six hours then boiling wine-Wine-vinegar Dill and Fennel-tops Coriander-seeds Cloves and Mace with a little Bay-salt and a pint of the Juyce of Mint put them into it when warm and stop them up for a month To make French Beans a lasting Green. Boil them in Water and a small quantity of Salt till they are a little soft then having sharp Vinegar Pepper and Bay-leaves ready boiled with some blades of Cinamon put them into it and stop them up as the former Thus Broom-buds Ash-keys green Grapes green Plumbs Gooseberries Currans and the like may be Pickled though the latter must be only Scalded To Pickle Barberries Take the fairest Bunches dip them into warm water and then make a Pickle with a pint of sharp Vinegar to a gallon of Water that has been well boiled and scummed and to each gallon add a quart of Bay or Spanish Salt and putting in the Barberries keep them down with a stone So Quinces Apples green Walnuts and Olives are Pickled To Pickle Mushroons Take a quart of Water and a pint of Vinegar put your Mushroons the smallest boiling-hot into it and when they have contracted a kind of softness take them out and put them to the sharpest Vinegar with whole Pepper long Ginger Mace and Bay-leaves And thus you may Pickle Clove-Gilliflowers prim-Prim-Roses Roses Cowslips green Peaches or the like As for Sampher it is boyled in Salt and Water to a little tenderness and then put up with a Pickle made of half Vinegar and half water and salt boiled up to a hight And thus much for Pickles To Wash Tiffanies Take the finest Crown-soap soap them on their Hems or Laces and with a gentle hand pass them through three Lathers forbearing to wring or wrince them but keeping them from the Air dry them over the flame of Brimstone then to a pound of Starch add a quarter of an ounce of Smalt if you think convenient but on necessity as much Allum as a Hazle-nut boil it to a fineness and charge it lightly on your Tiffanies and dry them being wet therewith by a fire still clapping them in your hands and when they are very clear shape them by the pattern you took before they were washed and iron them with a smooth though quick Iron till they shine and you will find little difference as to the gloss between them and new Some there are that instead of Starch use Gum-water To Wash Sarsnet If white spread it upon a smooth clean board long-ways soap it well but let the Soap lye thin then with a small hard Brush raise a gentle Lather by brushing it the right wâ—â— of the Silk and turning it in order do the other side in the same manner then cleanse it with fair water and make a new Lather hot and renew it three times with turning then cast the piece into hot water where Gum has been dissolved and a small quantity of Smalt infused let it lye there covered a convenient time then folding it smooth dry it as well as you can by clapping it between your hands then dry it over Brimstone and spreading it on the Table iron it with a hot Iron on the right side Black Sarsnets in Washing are managed the same way only they are wrinced generally in small Beer without any Gum and ironed upon a Woollen-cloth The Modish way to Wash and Starch Point-Laces Put your Points into a Tent and make a strong Lather with Castle or Cake-soap then with a small soft Brush dipped therein rub your Point well continuing to wash it on both sides till it have passed four Lathers wrince it then in fair water and afterward pass iâ— gently through blew water then starch it over on the wrong side lightly with very thin Starch and follow it with your brush after that suffer it to dry and with a round bodkin open the holes or parts that in washing were closed as also the Gimp or Over-laying and not suffering it to be too bleâ—â—â— gently iron it on the wrong side and set it out to advantage Coloured Silks may be Washed as white Sarsnet avoiding the blew water or drying over Brimstone To take a Spot or Stain out of Silks Worsted or Woollen Take two ounces of Castle-soap half an ounce of Bone calcined half an ounce of Camphire make them up into little balls with the Water of Betony and Lather the place with a small quantity of warm Vinegar and it will effect your desire Cake-soap Lemon-juyce and Roach-allum will do the like To take Pitch Rosin Tarr or soft Wax out of Stuffs or Woollen Take Oyl of Turpentine and suffer it to soak in a while then rub the Cloth or Stuff together and it will crumble out To take the Stain of Fruit Ink or the like out of Linnen Take Castle-soap boil it to a Jelly in Milk lay it upon the Spot a night then pour upon it the Juyce of a Lemon and in doing so after a Washing or two the Spot will disappear To cleanse Silver or Gold Lace Take it off and dipping a Brush continually in burnt Allum rub it gently over and the Colour will be restored An Excellent way to Perfume Gloves is this Take of Storax and Calamint each an ounce of Benjamine two ounces the first and the last being to be beaten by themselves add to them an ounce of the weaker Cinamon-water and four ounces of the Oyl of sweet Almonds mingle them with a Muller on a stone and having first wetted your Gloves with hysop-Hysop-water gently anoint them with the Perfume and it will smell beyond expectation To cleanse all sorts of Plate Lay it in Soap-lees a night then with Salt and Vinegar rub out the Spots after daub it over with Chalk and Vinegar dry it by the fire and with a warm Woollen-cloth rub it off and it will look as bright as new Thus have I unravell'd or at least exposed to some such secrets as are not common From whence I shall proceed to give the Virtuous Cook-Maid Instructions CHAP. XIII The Experienced Cook-Maid and Cook or Directions for the newest and most Excellent way of dressing Flesh Fish and Fowl of all sorts and in divers manners As also making Pyes Tarts Custards Likewise what relates to the under Cook-Maid and Scullery-Maid with other variety SInce the Cook-Maids charge and care is no less than the former and her labour more I shall give her what encouragement I can in rendering matters plain and easie As for her skill it must chiefly consist in dressing all sorts of Meat as Flesh Fish and Fowl in preparing of bak'd Meats and Pastry and to be expert in making Sawces and garnishing proper to the several varieties that must consequently offer And therefore these things I shall consider she in the first place considering to have all her Kitchin-materials in good order A Capon
pound of Cinamon bruise it and steep it in a quart of White-wine a quart of Rose-water and a pint of Muscadel twelve hours with often stirring and from this Alembeck three pints which will not be only pleasant but fortifie nature and restore lost vigour To make Rosemary-Water Take the Flowers and Leaves of Rosemary in their prime half a pound and four â—unces of Elicampane Roots a handfull of Red Sage three ounces of Cloves the same quantity of Mace and twelve ounces of Anâ—iseeds beat the Herbs together and the Spices separately putting to them four galâ—ons of White-wine and after a weeks standing distill them over a gentle fire Spirit of Wine how to make it To Distill or rather Alembeck Spirit of Wine is to draw off any Wine you think fit over a gentle fire to what height you please by often rectifying it and is very good moderately taken in cold distempers or to mix with Cordial Waters of a cooler nature To make Treacle-water excellent good in case of Surfeits or the like disorders of the Body Take the Husks of green Walnuts four handfulls of the Juyce of Rue Cardus Marigolds and Baum of each a pint green Petasitis Roots one pound Angelica and Masterwort of each half a pound the Leaves of Scordium four handfulls old Venice-Treacle and Mithridate of each eight ounces six quarts of Canary of Vinegar three quarts and of Lime-juyce one quart which being two days dijested in a Bath in a close Vessel distill them in Sand c. A Cordial Mint-Water is thus made Take two handfulls of Mint green two handfulls of Cardus and one of Wormwood and soak them in new Milk being bruised and after three or four hours infusion draw off the water by way of Distillation and keep is close stopped for your use it being excellent good in case of pains in the Belly or Stomach An excellent Water for Sore Eyes or to Restore the sight Take Smallage Rue Fennel Vervein Agremony Scabeous Avens Hounds-tongue Eufrace Pimpernel and Sage of each a handfull Roach-Allum half an ounce Honey a spoonfull dissolved in Rose-water distill them in a cold Still and when you use it put in a little Allum and Honey and suffer it to dissolve washing your Mouth with it Evening and Morning An excellent Water for a Canker Take of the Bark of an Elder-tree Sorrel and Sage of each two handfulls stamp them well and strain out the Liquid part mingling it with double the quantity of White-wine and often with a feather dipped in it wash the Sore c. A Water very good for a Fistula Take a pint of White-wine an ounce oâ— the Juyce of Sage Borace in Powder threâ— peny weight Camphire-powder the weighâ— of a groat boil them two hours over a gentle fire strain them through a Woollen-cloth and being cold wash therewith the place grieved An excellent Water to cleanse any filthy Ulcer Take of the Water of Plantane and that of Red Roses each a pint the Juyces of Housleek Nightshade and Plantane of each a quarter of a pint Red Roses half a handfull Myrtle Cyprus-nuts of each half an ounce of the Rind of Pomgranate three drams St. John's Wort half a handfull Flowers of Molleyn half as much Myrrh Frankincense each a scruple Honey of Roses a pound and four ounces distill them together and of the Water take a pint and dissolve in it six ounces of Conserve of Roses and one ounce of Syrup of dry Roses with twelve drops of the Oyl of Brimstone and wash the place grieved An excellent Water for the Heats and Inflammation of the Eyes Take of Alloes Epatick fine Sugar Tutty-stone powdered each an ounce of red and white Rose-water each a pint put them in a double glass and set them in Balneo Maria five or six days often shaking them and with a feather dipped in it wash your Eyes as often as you see occasion as likewise your Forehead and Temples An excellent Water for a sore Leg or for a Canker in any part or place Take of Woodbine-leaves Ribwort Plantane Abinte of each a handfull clarified English Honey three spoonfuls Roach-Allum an ounce put them into three quarts of Running-water and let them seeth till a third part be consumed then strain out the liquid part and keep it in a new glazed Earthen-pot for your use washing the afflicted place with it twice a day A Water to turn back the Rheum that afflicts the Eyes Take of red Rose-water six ounces White-wine and Eye-bright-water of each the like quantity Lapis-Tuttiae three scruples Alloes Epatick the like quantity fine Sugar two ounces put them into a Glass with a narrow neck and set them in the Sun for the space of thirty days shaking them twice a day and then with the liquid part wash the Eye-lids Temples Forehead and the Nape of the Neck An excellent Water to cool the Liver and Heart as also in case of a Feaver Surfeit or Ill digestion Take two handfulls of Wood-sorrel the like of Barbary-leaves half a dozen Plantane-roots washed and sliced two ounces of Mellion-seed of Comfry and Borrage-flowers each an ounce steep them in a gallon of fair water well sweetned with Sugar-candy and distill them giving the party grieved two ounces of the Water with an ounce of the Syrup of Citron or Lemon An excellent Water for an Internal Bruise Take two handfulls of Scabeous-flowers of Peny-royal Camomoil Smallage and Bay-leaves each a handfull Myrrh pulverized half an ounce Harts-horn two ounces and two quarts of Malaga-wine bruise the Herbs c. in the Wine and then distill them altogether and let the party drink two ounces of the Water morning and evening An excellent Water for the Stone to provoke Urine and prevent Stoppage c. Take two quarts of new Milk Saxifrage Parsley Peletory of the Wall Mother Time green Sage Radish-roots sliced of each a handfull steep the Herbs and Roots over night in the Milk and distill them the next morning which done mingle six spoonfulls of the Water with as much White-wine into which grating a third part of a Roasted Nutmeg drink it off and so continue to do divers times and you will find extraordinary benefit thereby Poppy-Water how to make it Take two pound of red Poppy-leaves half an ounce of bruised Cloves and the like quantity of sliced Nutmeg steep these in a quart of Canary and after two hours standing put them into your Still and draw off the Water over a gentle fire Cordial Angelica-Water is made thus Take of Cardus Benedictus a handfull well dried of Angelica-roots three ounces of Nutmeg Cinamon and Ginger each an ounce of Myrrh half an ounce and one dram and a half of Saffron of Cardamums Cubebs Galingal and Pepper of each a quarter of an ounce bruise them and steep them in two quarts of Canary and draw them off with a common Still Aquamirabilis is thus made Take three pints of White-wine of the â—ce of Celendine and Aquavitae each
Fork or Spoon and raising it conveniently lay it upon a Trencher or Plate in the best order not by any means delivering it to the hand of the party with your Knife Fork or Spoon but on a Plate All sorts of Tarts Custards wet Sweet-meats and Cakes being cut in the dish wherein they were served up must be layed likewise with the point of a Knife handsomely on a Plate and presented Thus having shewed you how to behave your self and in some part to manage good cheer it will be highly necessary to consider that a young Gentlewomans Beauty is an Ornament next to that of her Virtue and though Nature is prodigally lavish in furnishing your Faces with charms yet seeing she is deficient and casualties impair the perfection of you lovely Sex I think fit to impart such Secrets as by harmless ways what is wanting or disordered may be supplied or repaired In which the following Treatise will direct you CHAP. VIII The Closet of Beauty or Modest Instructions for a Gentlewoman in making Beautifying Waters Beautifying Oyls Pomatums Reparations Musk-balls Perfumes and other Curiosities Highly necessary and advantageous in the Practice c. GEntlewomen Imagine not that I undertake this Treatise to create in you the least self-conceit or extravagant opinion of your Merits by putting into your hands an opportunity to render your selves more beautifull if possibly it may be but to preserve what you have at least from the ruins of time or any unfortunate accident for neatness on this side the Region of Pride is to be observed in that as well as in Apparel nay in a cleanly observance even Health it self is concerned But to proceed If Hair that comely Ornament of your Sex be wanting occasioned by Sickness or defect of moisture c. To recover it Take the Ashes of Hysop-roots the Juyce of Marshmallows and the Powder of Elicampane-rooâ—s of each an ounce boil them in half a pint of White-wine with a dram of the Oyl of Tartar till half be consumed and with the remainder Anoint the ball'd place and the hair will be restored To preserve the Hair from falling off Burn Pigeons dung to Ashes of which take the quantity of an ounce put them into 〈◊〉 pint of water where Wood-ashes have â—oaked then add two ounces of the Juyce of â—enegreen or Housleek and one of fine Sugar-candy and half an ounce of Rosemary â—lowers boil them together strain them well and wash the place six or seven times and the Hair will not only remain firm but what is fallen off will renew Of Hair grow too thick or unseemly in any part of the Body Take Gum-Arabick and boil it to the â—hickness of a Salve in the Juyce of Hemlock and lay it on the place Plaster-wise and when it is taken off which must not be unâ—er two days it will bring off the Hair by â—he roots not permitting any more to grow â—n that place To make the Hair fair and beautifull Cleanse it from dust by washing it in Rose-Vinegar then boil an ounce of Turmerick the like quantity of Rubarb with the leaves of Bay-tree cut small to the quantity of a handfull boiled in a quart of water wherein half a pound of Allom has been dissolved and by often washing your Head with thâ— decoction it will make your Hair fair anâ— lovely unless it be a deep red or exceedinâ— black To cleanse the Skin of the Face and make beautifull Take and distill the Blossoms of Pease anâ— Beans with the like quantity of the flowers oâ— Fumitory and Scabeous and wash the Facâ— with it morning and evening anointing it aâ—terward with a small quantity of Oyl oâ— Myrrh and by often using it you will havâ— cause to admire the effects Rosemary flowers boiled in White-wine have likewise theiâ— wonderfull quality in this kind To take away Freckles Take the Galls of two Cocks a handfulâ— of Rye-flower or Meal a pint of Verjuiceâ— two ounces of Plantane-water and one oâ— the Oyl of Bitter Almonds boil them anâ— strain out the liquid part when a third parâ— is consumed then boil it again till it becomeâ— a kind of an Ointment and often anointing the Face therewith will remove ' em To make a clear white and smooth Skin Take an ounce of Barrows grease the Whites of two Eggs half an ounce of the â—shes of Bay-tree roots or leaves a quarter â—f an ounce of Honey of Roses and a quarter â—f a pint of Plantane-water boil them till â—hey become an Ointment and use it to the â—nd above-mentioned To take away Sun-burn A handfull of Spanish Salt dissolved in the â—uyce of two Lemons is a speedy remedy â—he Face and Hands being often rubbed with 〈◊〉 and it as often suffered to dry upon them To take away Wrinkles and make the Face look youthfull Take of Brandy or Spirit of Wine a quarâ—er of a pint of Bean-flower and red Rose-â—ater each four ounces Water of Lillies our ounces the Juyce of Briony-roots two â—unces and of the decoction of Figgs two â—unces Incorporate them over a gentle fire â—nd use it as a Wash To take away the Red Spots occasioned by the Small Pox. Wash your Face with Juyce of Lemon 〈◊〉 which beaten Allom and Bay-salt has been â—issolved and to wear out the Pits or preâ—ent them gnawing deeper as you grow in â—ears Take half a pint of the Spirit of Vineâ—ar an ounce of Mustard-seed a quarter of 〈◊〉 pint of the Juyce of Marshmallows and a handfull of Bran boil them together anâ— put the liquid part in a Viol with whicâ— wash your Face morning and evening anâ— you will find the effect will answer the trouble To take away Pimples and Redness in the Face Dissolve half an ounce of Alom in thâ— White of an Egg and a spoonfull of Vinegar beat it together till it is well mixed anâ— when you go to bed lay it Plaster-wise upon the place and your desire will be effected To take away the hot swelling of the Face Boil Rosemary-blossoms or leaves oâ— Groundsil and Chamomile in White-wine and not only wash your Face in the Juyce but lay the Herbs stamped with a small quantity of Oyl of Roses Pultis-wise to the placâ— afflicted To Restore a Ruby Face to its former Complexion Take the yolks of two Eggs an ounce oâ— fresh Butter four drams of Camphire haâ— a pint of rose-Rose-water an ounce of the Oyâ— of Bays mingle them well by heating then over a fire and anoint the Face with thâ— Oyntment for they will produce if well beaâ—â—n and kept stirring and strained through a â—oollen cloth an Oyl c. To make the Hands soft and white Take of Bean and Lupin-flower of each handfull of Starch Corn Rue and Orice â—nd sweet Almonds two ounces beat or â—rind them together and with the Powder â—ash your Hands often To make an Excellent Wash-ball for the Hands and Face Take two ounces of Calamus aramaticus of Rose-flowers and the flowers of Lavender each a
handfull three ounces of Orice and â—n ounce of Cyprus beat them well scrape â—nto the Powder of them being sifted as much Castle sope as will make it into Balls when mollified with Rose-water To prevent marks of the small Pox in the Face Boil Cream and Honey of Roses to an Oyntment and therewith anoint the places during the Patients sickness where you fear the deformity To make Teeth white and continue sound Take of the Powder of Roach-Allum a quarter of an ounce the like quantity of the Powder of fine Pumice-stone half as much Bay-salt and half a quarter of a pint of the Juyce of red Sage boil them over a gentâ— fire till they appear thick and with the redue rub your Teeth every morning washinâ— your Mouth with Water and Honey For want of this boil a like quantity Rosemary Sage and Allom in Spring-wateâ— rub your Teeth therewith and wash you Mouth with the Juyce or Water of Ladieâ— Thistle root or the root of Hore-hound anâ— it will restore the Gums and preserve thâ— Teeth white and firm A fine Pumice-stone only will make Teeth if found as white as Ivory by gentle rubbing To cause a sweet Breath Take four ounces of Cummin-seed aâ— much of Anniseed with half as much of thâ— tops of Lavender bruise them and boil them in Wine sweetned with white Sugar-candiâ— drink when you rise and go to bed an ounce of the liquid part and in ten or twelve days your Breath will be as sweet as ever unless the Lungs are putrefied If your Eyes are Blood-shot to remove that unseemly grievance Take two ounces of the Roots of red Fennel stamp them and press out the Juyce and mingle it with half an ounce of clarified Honey heat them gently over the fire till they â—â—come an Oyntment anoint therewith the â—e-lids and drop a drop with a feather into â—ch Eye and in so doing and washing â—em with White-wine or Eye-bright-water â—e redness will vanish A rotten Apple Bole-armorick and Bread â—ade into a Poultis by braying them in a â—ortar and laying them over the Eyes wetâ—d a little with Eye-bright-water between â—o fine cloths will do the same as also move an Inflammation â—â— by the Wind or sharpness of the Air clefts happen in your Lips. Take Deers Suet an ounce the like quanâ—â—ty of Spermaceti add thereto an ounce of â—â—e Juyce of Housleek or Senegreen and â—ake them into an Oyntment and anoint â—our Lips or any part of your Face so afâ—â—cted it will likewise serve for your Hands c. doing it when you go to bed and drawâ—â—g on a pair of soft Gloves To restore a singular Complexion in the Face where it is wanting Take green Hysop when the Flowers are â—n it stamp it and strain out the Juyce â—weeten it with white Sugar-candia and boil 〈◊〉 up with a third part of the Juyce of Pomgranets and when it is clarified use youâ— self to drink six spoonfulls of it in warm Aâ— morning and evening and you will find thâ— advantage To remove any ill scent from out of the Nostriâ— Snuff up or inject with a Sirringe White wine wherein Ginger Cloves and Calaminâ— have been boiled and provoke your self tâ— sneeze with the Powder of Piritum steepe in the Juyce of Senegreen and afterwarâ— dried to it 's original dryness in the Sun. To make a sweet Water to be used by Gentlewâ—men on sundry occasions Take a pint of the Water of Mugwortâ— half a pint of the distilled Water of Peach-blossoms drop into them when warm eighâ— or nine drops of the Oyl or Spirit of Cloves and as much of Nutmegs stop it close and shake it when you use it To take away Warts very troublesome on sundry occasions Take the Juyce of Senegreen and Purslain adding to it an ounce of both together ten or twelve drops of Oyl of Tartar and wash the Warts with it when hot and they will fall away â—o kill Black-headed Worms in the hands or face Take half a pint of wormwood-Wormwood-water an â—unce of the Ashes of Suthern-wood and â—alf an ounce of black Sope boil them till â—he moisture be so far consumed that they â—ome to a thickness then add an ounce of Oyl make them into an Oyntment and aâ—oint the place where they be which you â—ay perceive by their black heads and they will by often doing it dye and waste away To take away Freckles Morphew or Scars in the face Take half a pint of the Spirit of Wine Rosemary-flowers two ounces the Juyce of Elder-leaves two ounces and the Marrow of Sheeps-feet or Hogs-feet two ounces boil â—hem till a third part be consumed and anoint your face therewith Or for want of it Take of the Oyl or Oyntment of Cittern four ounces and two of Pomatum anoint your face with them when well incorporated and six hours after wipe it off and wash your face with Bean-flower or Rosemary-flower water In case of a Ring-worm in the Face Take half a quarter of a pint of the Vinegar of Squills a quarter of an ounce of the â—uyce of Sellendine three drams of the Oyl of Tartar and as much of the Powder of Alloes heat them over the fire till they come thick and lay some of it Plasterâ—â— to the place grieved To cleanse the Body and make it comely Take red Roses two handfulls of red Saâ— and Lavender-flowers the like quantity handfull of Featherfew and as many Bâ—leaves boil them in Spring-water adding handfull or two of Salt and wash your as warm as with conveniency you may To Curl the Hair. Take three ounces of Pine-nut kerneâ— dry them and beat them into Powder thâ— add to them half a pint of the Water of Waâ— flowers and two ounces of the Oyl of Myâ—tle boil them into a thickness and strainâ— out the liquid part anoint the Hair and 〈◊〉 it up and so you will find it will in twice thrice doing keep the curl To make Hair black Take two ounces of the Juyce of greâ— Walnuts as much of that of red Poppeyâ— an ounce of the Oyl of Myrtle and of thâ— of Costomary the like quantity boil 'em an Oyntment and anoint the Hair therewiâ—â— often and it will effect your desire Gentlewomen your Breasts be over-large and by that means troublesome to reduce them Make an Oyntment of Roach-Allom and â—yl of Roses with a small quantity of Scabeâ—s-water and they will contract themselves 〈◊〉 being often anointed To make a sweet Bath Take the flowers or peels of Cittrons the â—â—wers of Oranges and Gessamine Lavenâ—â—r Hysop Bay-leaves the flowers of Rosemary Comfry and the seeds of Coriander â—dive and sweet Marjorum the Berries of â—yrtle and Juniper boil them in Spring-â—ater after they are bruised till a third part 〈◊〉 the liquid matter is consumed and enter in a Bathing tub or wash your self with it â—arm as you see occasion and it will inâ—â—ferently serve for Beauty and Health 〈◊〉 make Musk-bags to lay amongst your Cloaths Take the flowers of
means keep her Milk in good temper c. AS for Directions to a dry Nurse whoâ— business it is to look after a Gentlewoman when she lyes in it will not be amiâ— to wave them since few that undertake suâ—â— a charge are ignorant what is necessary as 〈◊〉 Usage and Diet Nor is the Midwife in thâ— case wanting to give Directions if the Geâ—tlewoman her self as few are after the first â—ing in were ignorant in that affair â—herefore intending to say something of it treating of the Duty and Office of a Midâ—fe I willingly here omit it and proceed to â—e Charge and Office of a wet Nurse whose â—re it is to bring up Children till a conveâ—ency offer to wean them And first I shall â—scribe what manner of Person a good â—urse ought to be In this case a good Nurse ought to be of a â—iddle-stature plump of body though not â—ver corpulent of a sanguine complection â—easant and cheerfull clear skinn'd and well â—oportioned For her Conditions they must be sutable â—nger must be a stranger to her and her deâ—ght naturally in Children not drowsie nor â—lf-conceited her Age must be a Medium â—etween five and twenty and forty being â—ne that has been well Educated and see â—e want for nothing for if she be necessitaed the Child must pine or if Sickness hapâ—en through accident or disorder her Milk â—s injured thereby Yet Temperance must â—e her greatest care for fear by excess of â—eat or drink the Milk be corrupted or inâ—amed and in all things her care of her â—harge must let her Prudence appear Take 〈◊〉 Woman whose Child was a Boy to Nurse â—ne of that kind and on the other side the contrary considering she ought not to 〈◊〉 with child during the discharge of this gâ—â— Office least she spoil both her Nursery aâ— that she goes with A Nurse in this case ought in her Diet avoid salt Meats Onions Garlick Leeâ— Mustard too much Salt Vinegar or Peppâ— and such like things as create bad nutrimeâ— or inflame and heat the blood Strong drâ— immoderately must be shunn'd for that wâ— occasion a super-abounding of Choler in tâ— Child as Cheese and Fish will Melanchoâ— and Phlegm nor ought she to sleep suddaâ—ly after Meals but be active and in motion 〈◊〉 create a natural digestion a good Air ougâ— to be chosen for the more kindly respiratioâ— for a gross Air is frequently the occasion oâ— dull wit and much corpulency and a puâ— thin Air of the contrary the Air on maâ— occasions being advantageous or disadvaâ—tageous to the faculties of Life or passions the Mind in their several operations it beiâ— a kind of a food to the Intellectuals As for the Milk divers things are to 〈◊〉 considered but the chief is wholsome aâ— moderate Diet and to correct defects Lâ— her observe if her Milk be too hot which oâ—ten appears by the Childs frowardness if let the Nurse take in her Posset-drink Salad 〈◊〉 Pottage Endive Succory Lettice Sorrâ—â— Plantane or such like cooling Herbs If sâ—â— â—d it too cold which will appear by the â—â—ilds over-drowsiness let her do the like â—th Cinamon Vervine Bugloss Mother â—ime or Burrage To cause Milk where it is wanting Take â—art of the Hoof of the fore-foot of a Cow â—â—lcined to Powder a dram of which let â—e Nurse drink morning and evening in â—arm Cows Milk or Ale. For want of the former Take Lady-Thistle stamp it and squeeze out the Juyce which boiled in Milk an ounce to a pint you may conveniently take drinking it off warm And thus being careful in seasonably orderâ—ng the Child in dressing undressing and what â—n the like nature is convenient no doubt it will thrive and come to perfection The best Colour of a Child when new-born is red which soon turns to a Rosey for those that are white if they live will be subject to diseases A little crying if not too often eases the brain of watery-matter and inlarges the Lungs but too much crying occasions Catarrhs and Ruptures The first month it must only suck often changing the breast but not over-charging its stomack after which a pap of white Bread and Milk seasonably given between whiles will strengthen it and let there be an hour between sucking and feeding using it in that manner till the Teeth come The Teeth coming forth by degrees giâ—â— it more solid food not denying it Meat thâ—â— is small cut and may be easily chewed Keep it well swathed and beware it stanâ— not too soon for fear of distorting the Legâ— In such places as bathing of Children is coâ—venient omit it not from the seventh month twice a week till it is weaned At a twelvemonth old if it be healthâ— wean it not giving it suddainly strong food but by degrees and the first seven years Diet ought to be such as by it's nourishment causeth growth And from this I shall proceed to say somewhat of Diseases incident to Children and prescribe Remedies which Nurses ought to use on sundry occasions CHAP. XI Of Distempers in Infants and how to Remedy them Together with Directions to the Nursery-Maid in the discharging her Duty and Office c. CHildren in their tender age are subject to many distempers wherefore a Nurse ought to be skilful in Medicines such as are prevalent on sundry occasions by reason 〈◊〉 Child may be lost before a Physitian can be â—â—d Wherefore I shall give her Instructiâ—ns what to do in the most dangerous cases For the Epilepsis or Convulsion Take Majestery of Cole a scruple of Male Piony-roots a scruple and as much of â—eaf Gold work them into a Powder and â—ive it the Child in a spoonfull of Breast-Milk For the Chasing of the Hips Change the Clouts often sprinkling on â—hem Litherage of Silver Seed and Leaves of Roses Frankincense and burnt Allum made â—nto a Powder or anoint them with white Ointment and Diapompholigos To remove the Stoppage of Urine Take Saxifrax-roots six drams Calcine â—hem with an ounce of the Blood of a Hare bruise them into a Powder and give the Child from a scruple to half a dram in a spoonful of White-wine For the Strutting of the Navel Use a Plaister or Poultis of Cumming Lupins and Bay-berries beaten into Powder and wet with White-wine For the Inflamation of the Navel Take a quarter of a handful of Mallows stamp them with half an ounce of Barâ— meal and with Fenugreek and Lupins tâ— ounces of each make them into a Caâ—plasm with Oyl of Roses and apply them the place grieved To destroy Worms Take of Worm-seed two drams and Coralline and Harts-horn prepared each dram Roots of Piony Dittany Majesteâ— of Coral each a scruple make them into Powder and give a scruple at a time in spoonful of Peach-flower water For Vomiting Take a quarter of an ounce of Honey Roses and the like quantity of Syrup Mint and give it the Child at four times For the Hickets Take Mastick an ounce Dill and Franâ—incense of each
belly tying up the vent being boileâ— take out the Parsley and Mace garnishiâ—â— the dish with it in which have Asparagraâ— ready boiled place it in good order To fry a Rabit with sweet Sawce Cut it in pieces orderly and wash it welâ— then dry it in a coth and fry it with sweâ— Butter being half fryed slice some of it vâ—ry small put it into a quarter of a pint 〈◊〉 Cream the yolks of two Eggs some grated Nutmeg and Salt when the Rabit is thoroughly fryed pour them upon it and keep 'em stirring adding Verjuyce fresh Butter and Sugar a like quantity and serve them up with Sipits garnishing the dish with any green thing To Stew a Mallard First let it be half roasted then cut it into small pieces putting it into a dish with Gravy fresh Butter and a handfull of minced Parsley with two or three Onions and a hard Lettice let them stand an hour then add Pepper Salt and Lemon-juyce and serve it up with Sipits and a garnish of Lemon-peel To fry a Neats-Tongue the best way The Tongue being boiled and blanched cut it season it with Cinamon grated Nutmeg and Sugar then add yolks of Eggs and Lemons cut in small pieces frying them in spoonfulls with sweet Butter then heat it hot pour on your Tongue the sawce and sugar and serve it up To boil a Haunch of Venison in the best manner Stuff it with sweet Herbs Parsley and Beef-suet minced small as likewise with the yolk of hard Eggs the stuffing materials being seasoned with Salt Nutmeg and Ginger and the Venison being powdered boil it in strong Broth and in another pot two or three Colleflowers adding to them a quart of new Milk and they being taken up boil in the same liquor a handfull or two of Sorrel oâ— Spinage then part of the Broth being taken away put in Vinegar sweet Butter grated Bread and Nutmeg then lay the Spinage upon sipits round the dish laying the Venison in the middle and Colliflowers in order garnishing the dish with Parsley Spinage and Marigold-flowers To roast a Goose in the newest fashion Draw your Goose and put her on a Spit laying her to a gentle fire which you must increase by degrees then take nine or ten soft Apples or Pippins for want of them boiâ— them in a pint of White-wine sweeten them with Sugar and then add a small quantity oâ— Mustard when they are come to a pulp and a spoonfull of Rose-water stir them well and put it in Sawcers apart though for greeâ— Geese the sawce is generally the Juyce oâ— Sorrel scalded Gooseberries Butter and Sugar To boil a Pike the best way Wash and gut it bring the head and taâ— together in a circle scotching the back tâ— make it pliable boil it in Water Salt anâ— Vinegar putting it in when the water boils it being enough take it out and serve it up with Ginger grated Bread Butter White-wine Oysters Dates and the Juyce of Lemons garnished with green Leaves or Flowers To Stew a Pike the best way Wash out the blood flat it and lay it in a dish cover it with White-wine add when it boils whole Cinamon Mace Salt and sweet Butter and dish it up on sipits To boil a Salmon the best way Cover it with Water add Rosemary and Thyme-tops Winter-savory and Salt then add more a pint of Vinegar and serve it up with Butter the Juyce of Lemons and Anchoveys made into sawce To roast an Eel the best way Take one pretty large Eel take out the â—ntrails after it is skinned then fill the belly with sweet Herbs and Butter beaten together â—n a Mortar after that draw the skin over again and fasten the Eel with strings to the Spit and moderately roast it then with the Herbs Anchovey-sawce and Butter together with the Gravy serve it up To roast a Lobster the best way Take a large one whilst alive bind up thâ— claws and fasten it to the Spit before a gentle fire baisting it first with Water and Salt then with Butter and Claret-wine and wheâ— it is enough break the shell take out the Meat and serve it up with Anchovey-sawce and stewed Oysters To roast a Pound of Butter Lay your Butter in water till it be verâ— stiff then fix it upon a small Spit lay iâ— down before a gentle fire and as soon as iâ— begins to drop dredg Bread on it and so continue to do adding a little beaten Cinamon and Sugar till the Bread has soaked up all the Butter which done make the out-side brown and serve it up in the nature of a Quaking pudding with Verjuyce Butter Rose-wateâ— and Sugar To make Sauseages the best way Take a Leg of Pork divide the fat froâ— the lean and chop the latter small with Maâ—jorum Peny-royal Thyme and Winter savory adding Salt Pepper and a little Gingeâ— together with half the quantity of Meat 〈◊〉 Beef-suet and being very small fill it iâ— Sheeps-guts with a Whalebone-fescue anâ— dry them in a Chimney for your use To dress a dish of Anchoveys the hest way Take the best Leghorn Fish about a year â—ld not being rusty wash them and smooth â—ff the white and scales divide them equally 〈◊〉 four quarters at length lay one laying waâ—ing in and out and between them another â—rait in the figure of a Star making of the â—ones the figure of a Crown and placing it 〈◊〉 the center of the dish garnish it with Lâ—â—ois Olives Sampher Pickled Barberries Pickled Broom-buds Mushroons Capers and slices of Pickle Cucumbers in what form â—ou please adding a sufficient quantity of Oyl and Vinegar How to dress a dish of Caveer the best way Take that which is not rusty nor overâ—ried steep it in the best Florence-Oyl for â—he space of an hour then take it out and work it with a little Vinegar and Pepper into 〈◊〉 form or figure as best fancies you and then garnish it with Olives and Barberries serâ—ing it up with Oyl The best way to dress a dish of Pickle-Herrings Take new Herrings or the best you can get take off the skins and take out the bones â—â—ice the Herrings and mince them very small â—hen shread Pickle-Cucumbers Shalots or Onions Lemon-peel Codlings Pippins or pome-Pome-waters mix the whole matter with Capers Barberries and Broom-buds garnish the dish with Olives French-beans and Mushroons make it into a figure add Oyl Vinegar and Pepper and serve it up or if you please you may garnish it with Pickled-Oysters To set out a dish of Pickles Place in the midst your Cucumber then your large Olives then French-Beans at length and small Olives between them then Mushroons and Capers and on the edges of the dish Pickled Grapes Pickled Gilli-flowers and Broom-buds and so serve them up How to Pot Fowl in order to their keeping by Sea or Land c. Roast Ducks Mallards Teals Widgeons Pigeons or Chickens drain them from the Gravy and put into the bellies of them a little Pepper and Salt
The Child being thus ordered let the Midwife commit it to the Nurse or the Woman that assists and take care of the Womad in bed in taking from her the Seconâ—ine or After-birth with care and caution which is easiest done they being contracted Membranes by easily moving till Nature effect the rest and if there appear a difficulty â—herein many are of the opinion that the Womans holding Salt in her hand fast graspâ—d it is much available in facilitating the â—usiness Breathing hard or rather straining when the Breath is held is another expediâ—nt or by straining to Vomit all being helps â—o Nature But if these prove ineffectual the â—cent of Assa-foetida is an Expedient or drinkâ—ng the Juyce of Elder especially if the Woman be troubled with the Wind-colick chaâ—ing the Belly is not the least expedient to forward the matter for thereby the Wind that obstructs is dispersed or expelled 〈◊〉 these fail the Midwife by her discretion must gently draw them forth Many Births there are that are called Unnatural because they by accident or the eviâ— scituation of the Womb come not forward the right way some lying cross others with their feet downward others sprawling somâ— with their necks bowing and others witâ— their arms stretched out so that they creatâ— great pain and trouble Therefore of these I shall speak and give Instructions to those of the profession that herein are ignorant In many of these cases great caution musâ— be used to turn the Child not only by thâ— motion of the Woman but by Fomentations if occasion require and by the hand oâ— the Midwife either to turn the Child in thâ— Womb the right way or to contract thâ— Members that it may be brought forth by delating the Womb and thereby making sufficient way to do it removing what obstructs the passage and having by degree brought the Infant into a convenient posture if it may be tenderly move it the hand being before that attempt anointed with Pomatum the weakest or what is more convenient fresh Butter letting forth the Waters iâ— they are not come down and whether iâ— lye cross or sprawling feel for the feet and having gotten them by degrees draw the â—nfant gently forth incouraging the Woman â—o strain and giving her leave between whiles 〈◊〉 breathe and that in such a case the hold â—ay not fail a linnen cloth about the Thigh â—f the Child will not be amiss and after the â—irth do as in case of a Natural Birth If a dead Child be in the Womb and Naâ—ure be deficient as in that case mostly it is â—rt must be used and the Child if it canâ—ot be otherwise must be drawn forth with â—n Instrument hooked and fastned in the Scull â—y the Eye-hole This likewise must be done with caution and the Woman after it careâ—ully regarded incouraging her and not beâ—ng dismayed at any cross accident but raâ—her recollect her senses that she may be the â—etter able to perform her office Wit in the â—reatest Exegencies being most needfull And when she is cased of her burthen give â—er for her further comfort a Toast in Ipoâ—ras or Canary or in case she cannot be deâ—â—vered with conveniency the better to inforce it let her take the following Drink Cut blew Figs six or seven Mugwort the â—eeds of Rue and Fenugreek of each two â—rams Water of Peny-royal and Mother-wort six ounces decoct them till half be consumed strain them and add of Saffron â—hree grains and the Trochises of Myrrh a dram and a dram of beaten Cinamon sweeâ—en the liquid part and suffer her to drink it not Resting a while let her again try her strength but not put it out to extremity lest she become too feeble and then if she be not eased of her burthen it will not be amiss to make a Suffumation of Oppoponax Castor Sulphur and Assa-foetida of each a dram beaten to Powder and wetted to a stiffness with the Juyce of Rue burnt on a chafing-dish oâ— coles and the smoak pass through the narrow end of a Funnel so as to affect the Matrix only and so wait the good time A Woman being delivered either of a Natural or Cross Birth it will be convenient iâ— she have had hard labour to wrap her in the Skin of a Sheep the fleshy side being warm towards her especially to her Reins and Belly or for want of it a Coney or Hare's Skin newly flea'd and warm chafing her Belly with Oyl of St. John's Wort and swathing her Back and Belly with fine linnen a quarter of a Yard broad covering her Flanks with a Quilt or little Pillow applying a warm cloth to her Nipples but use not presently striving by any Application to drive back the Milk lest it cause an Inflamation by the continuing of the evil humour twelve hours at least being allow'd by Physitians for the circulation and settlement of the Blood and what was cast upon the Lungs by vehement agitation for in this case Nature is wonderfully out of frame there not being a Vein nor Artery but what is stretched and moved About six hours after Delivery or less a restorative may be made of the yolks of two Eggs a pint of White-wine a quart of Milk of Oyl of St. John's Wort and Roses each an ounce Plantane and rose-Rose-water of each the like quantity mix them well and dip a cloth into them folded warm it and apply it to the Breasts and it will much abate the pangs To sleep immediately though the Woman be inclinable is not at all convenient four hours after Delivery give her Caudles and nourishing Liquids and let her sleep if she is minded And in case of a Natural Birth no more is required unless some more than ordinary indisposition happen But in case of Unnatural Births or extremity other things are to be considered As to observe a temperate diet which must consist for the first five days of Penados-broths Jelly of Chickens or Calves-feet poached Eggs French Barley-broth c. and as she strengthens so let her increase her eating If no Feaver afflict her she may as she sees occasion drink Wine moderately Syrup of Roses or Maiden-hair and such-like Astringents And so the danger being past Broths of Meat or Meat it self will not be amiss that she may the better recover her strength the eighth day being the soonest to venture on them the Womb then for the most part purging it self avoiding as much as may be sleep in the day-time And in case of Costiveness or the like obstruction which too frequently happen a Clyster of mollifying Herbs are a present removal And in all such cases and many other what follows is held material Marsh and Field-mallows Peletory of the Wall Camomoil and Melilot-flowers of each a handfull boil them in Water wherein a Sheeps-head has been boiled strain them when boiled and into a quart put an ounce of course Sugar and as much Honey with an ounce and a half of fresh Butter and if it opperate not to
into the thickness oâ— Syrup and keep it for your use Some theâ— are that make it without fire but in my opâ—nion this way must be the best for keeping To make Syrup of Violets Take the Flowers of the blew Violetâ— clipping off the Whites and to a pound them add a quart of boiling-water and for pound of white Sugar stirring them toâ—â—ther and stopping them close in an Earth vessel four days then strain them pressâ—â— out the liquid part which being moderate heated on a gentle fire will thicken into Syrup To make Syrup of Wormwood Take Roman Wormwood the Leaâ—â— only half a pound Leaves of red Roses Flowers two ounces Indian-spike thâ— drams of the best White-wine a quart 〈◊〉 the like quantity of the Juyce of Quinces for want of it Syder bruise and infuse thâ— for the space of twenty six hours then being them till the liquid part is half consumâ—â— strain out the remainder and adding two pounds of sugar boil it up into a syrup To make Syrup of Lemons Take a gallon of the Juyce of sound Lemons strain it and let it clarifie and boil it up with six or seven pounds of fine sugar till it be of the thickness of a syrup and sweet enough for your purpose An Excellent Syrup to preserve the Lungs and for the Astma Take of Nettle-water and Coltsfoot-water each a pint Anniseed and Liquorish-powder of each two spoonfuls Raisins of the Sun one handful sliced Figs number four boil them together till a fourth part be consumed strain the liquid part and make it up into a syrup with a pound of white Sugar-candy bruised into powder and take two spoonfuls of it each morning fasting An Excellent Syrup to open Obstructions and help the shortness of Breath Take Hysop of the first years growth and Peny-royal of each a handful stamp them and strain out the Juyce and add of English Honey the like proportion heat them in a Pewter dish over a chasing-dish of Coles till â—he Juyce and Honey be well incorporated and making it continually fresh let the party afflicted take early each morning and late each night two spoonfuls To make Syrup of Roses by Infusion Take of the Water of Infusion of white Roses five pounds clarified Sugar four pounds and boil them with a gentle fire to the thickness of a syrup then soak two pounds of fresh white Roses in six pound of warm water suffering them to stand for the space of twelve hours close covered then ring them out and put in other fresh Roses and so continue to do till the Water has the perfect scent of the Roses and then the Water is fitting for the Sugar to be dissolved in and used as aforesaid This Syrup draweth from the Entrails thin choler and waterish humours and is therefore fitting to be taken moderately by children aged Persons and such as are afflicted with the superabundance of either Choler or Phlegm How to make Catholicum Majus Take of the four great cold seeds cleansed and of white Poppy-seeds each a dram Gum-Dragant three drams red Roses yellow Saunders Citron and Cinamon each two drams Ginger one dram of the best and choicest Rubarb and Diacridum each halâ— an ounce Agarick Turbith of each two drams white Sugar dissolved in Rose-water wherein two ounces of Senna have been concocted one pound make them into Tables of three scruples and let one Table be the dose It gathereth humours from all parts of the Body and expells them without molesting health or impairing of the strength but rather fortifying nature c. Syrup of Radish how to make it Take of the Roots of Garden and wild Radishes of each an ounce of Saxifrage Kneeholm Borage Sea-Holly Pettywhin O Cammack or Ground-Furz Parsley Fennel each half an ounce the Leaves of Betony Pimpernel wild Time Tendercrop of Nettles Cresses Samphire Venus-hair of each a handfull the fruit of Sleepy Night-shade and Jubebs of each twenty the seed of Basil Burr Parsley of Macedonia Carroways Seseli yellow Carrots Grommel Bark of Bay-tree Root of each a scruple Raisins stoned Licoras of each a dram boil them in ten pounds of water till four of them be consumed then strain it and with four pounds of Sugar and half the quantity of clarified Honey make the liquid part into a Syrup over a gentle fire adding an ounce of beaten Cinamon and half the quantity of grated Nutmeg This being taken at convenient times expelleth Gravel and Stone and scowreth the Kidneys if it be mixed with other lenitive and scowring matters and also provokes Urine Syrup of Vinegar compound how to make it Take of the best Wine-Vinegar a gallon boil it and take off the scum that arises then stamp Endive Maiden-hair and Wood-sorrel with Barbaries or green Grapes press out the Liquor and put it into the Vinegar to the quantity of a quart boil them up till a fourth part be consumed then add six pounds of Sugar or so much as will make it into a Syrup and give two spoonfulls at a time with success in case of any hot distemper or feavorish disorder of the Body or to expell gross phlegmatick humours Oxymel simple how to make it Take of the clearest Water and clarified Honey of each four pounds boil them till half the Water be consumed then add of wine-Wine-Vinegar two pounds and suffer them to boil to a syrup This syrup extenuateth the gross humours takes away slimy matter and opens all Obstructions and Asthma that is Obstruction of the Lungs with Phlegm from whence ariseth shortness of breath Syrup of Barberries is made thus Take your Barberries picked from the stalks boil them to a pulp then strain and rarifie the Juyce then boil it up being six pounds with six pounds of fine Sugar into a syrup or if you find that will not thicken it sufficiently you may add more To make Syrup of Cowslips Take a gallon of the Distilled simple Water of Cowslips and put into it half a peck of the flowers clean picked the yellow part only boil them up with the Water and add to the liquid part after it is strained from them six pound of sugar heating it over the fire till it become a syrup To make Syrup of Maiden-hair Take the Herb so called to the quantity of six ounces shred it a little and add of Licorish-powder two ounces and a half steep them twenty four hours in three quarts and a pint of hot water add five pounds of fine Sugar to the Liquor after it is boiled and consumed a third part and set it again on the fire till it become a syrup To make Syrup of Licoris Take of the Root of Licoris newly drawn from the ground two ounces scrape it into Powder of Coltsfoot four ounces of Maiden-hair and Hysop each half an ounce infuse them twenty four hours in three quarts of Water then boil them till a half part be consumed which done strain out the remainder and with a pound of clarified Honey and the like
quantity of Loaf-sugar boil it up into a syrup To make Syrup of Cittron Peels Take of the Peels of yellow Cittrons a pound of the Berries or Juyce of the Berries of Cherms a dram steep them a night in Spring-water to the quantity of two quarts then boil them till a half part be consumed and taking off the scum strain it then boil it up to a syrup with two pound and a half of Sugar To make Syrup of Harts-horn or rather Harts-tongue Take of the Herb called Harts-tongue the Roots of both sorts of Bugloss Polipodium of the Oak Bark of Caper-roots Tameris Hops Maiden-hair Baum of each two ounces boil them in five quarts of Spring-water till a fifth part be consumed to which add four pounds of fine sugar and boil it up to a syrup To make Syrup of Cinamon which is excellent good in case of Faintings or cold Distempers Take of the best Cinamon four ounces bruise it and steep it in three pints of White-wine and a pint of small Cinamon-water three days by a gentle fire add three pound of Sugar when it is strained and boil it up to a syrup To make the Syrup of Quinces Take three quarts of the Juyce of Quinces let it be well setled and clarified boil it over a gentle fire till half be consumed then add three pints of Red-wine with four pounds of white Sugar and a dram and a half of Cinamon and of Cloves and Ginger two scruples and boil them up into a syrup To make Syrup of Hysop Take a handfull of the Herb so called Figs Dates and Raisins of each an ounce boil them in three pints of Water till a third part be consumed strain and clarifie the remainder with the Whites of two Eggs adding two pound of fine Sugar and so make it up into a syrup and it will continue good a twelvemonth To make an Excellent Syrup for a Cough or Cold or to restore decaying Lungs Take two quarts of Spring-water put into it an ounce of Sydrack half an ounce of Maiden-hair two ounces of Elicampane-roots sliced boil them in an Earthen-vessel till half be consumed add more to the liquid part strained off two pound of Sugar and boil it up into a syrup two spoonfulls of which take morning and evening being a wonderfull restorative To make Syrup of Elder now greatly in use Take the Elder-berries fresh when they are full ripe strain out the Juyce boil it till a third part be consumed scum it clean and add to a gallon an ounce of Mace and six pound of Sugar boiling it up to a syrup To make Syrup of Roses Take a gallon of fair water and a quart of White-wine put into them when they boil a peck of red Roses pickt and let them boil till they appear white then press them and put them into the liquid part and boil it often adding the Whites of two Eggs well beaten and a pound of Sugar to each pint of Liquor and when you find it sufficiently thick preserve it in Glasses or Earthen-vessels close stopped for your use To make Syrup of Vinegar Take of the Roots of Smallage Fennel Endive of either three ounces of the Leaves of Anniseed Smallage Fennel Endive half an ounce of each boil them gently in three quarts of spring-Spring-water till half be consumed then strain and clarifie it with three pound of Sugar and add a quart of White-wine Vinegar and boil it up to a syrup To make Syurp of Saffron Take a pint of Endive-water two ounces of Saffron finely beaten steeping it in the Water for the space of two days at the end of which strain out the Saffron and with a pound of Sugar boil it up to a syrup To make Syrup of Mint Take the Juyce of ripe Quinces and of Pomgranets of each a pint and a half dried Mint half a pound and of the Leaves of red Roses two ounces let them steep a day and a night in the Liquor boil it then till half is consumed and add four pound of Sugar to make it into a syrup These as the most material I thought fit expresly to mention what remains a Gentlewomans discretion by these Rules may direct her to perform And so I proceed to give Directions for Preserving and Conserving c. CHAP. IV. Instructions for a Gentlewoman in Preserving and Conserving Fruits Flowers Roots and what else is usefull on sundry occasions for setting out Banquets c. PReserving of Fruits Roots and Flowers c. to be at hand for ornament or taste is no doubt a curious Art. Wherefore that a Gentlewoman should not be ignorant of such curiosities I shall incert many Directions worthy to be observed and at the same time speak something of Conserving c. To Preserve Mulberries Strain two quarts of the Juyce of Mulberries and add to it a pound and a half of sugar boil them together over a gentle fire till they become in a manner a syrup then put into it three quarts of Mulberries not over ripe and after they have had one boil take them off and put them together with the Liquor into an Earthen-vessel stop them close and keep them for your use To Preserve Gooseberries Take them before they be over-ripe cut off their stalks and tops and if you have leasure stone them then laying in an Earthen-vessel a Layer of sugar lay upon it a Layer of Goosberries and so do between every Lay till your Vessel be almost full then add about a pint of Water to six pound of Goosberries and the Goosberries having before been scalded set them in this manner over a gentle fire and let the sugar melt when being boiled up you may stop them up and reserve them for your use To preserve Cherries Take your Cherries when they are in their prime and scattering some Sugar and Rose-water at the bottom of your Preserving-pan put them in by degrees still casting in your sugar remembring there be put an equal weight of either and being set on a quick fire you may add a pint of White-wine if you would have them plump and when you find the syrup boil'd up sufficiently take them off and put them into your Gally-pots for use To Preserve Apricocks Observe when they are moderately ripe to pare and stone them laying them a night in your Preserving-pan amongst Sugar it being layed in Lays and in the morning put a small quantity of fair Water or White-wine and set them on Embers and by increasing a gentle fire melt the Sugar when being a little scalded take them off and letting them cool set them on again and boil them up softly till they are tender and well coloured at what time take them off and when they are cool put them up in Glasses or Pots for your use To preserve green Walnuts Observe to gather them on a dry day before they have any hard shell and boil them in fair water till they lose their bitterness then put them into cold water and
Plaister A Salve Excellent to draw and heal c. Take a pennyworth of Turpentine as much Virgins Wax as a Walnut the like quantity of fresh Butter a spoonfull of Honey melt them into a pan and strain the substance into fair water and make it into a Roll for your use An Excellent Emplaister for a new or old Sore Take of Rosine four ounces melt it then of Turpentine take an ounce and two ounces of Wax the like of Sheeps-suet cleared from the skin and a spoonful of Olive-oyl boil them over a gentle fire and then strain them into water and apply them as a Salve Dr. Morsus Emplaister commonly called Oxecrotium Take Ship-Pitch Saffron Colophony Bees-wax of each three ounces Turpentine Galbanum Amoniacum Myrrh fine Frankincense Mastick of each an ounce and three scruples lay your Galbanum a night in Vinegar then boil and strain it melt your Gums and mingle them by stirring put in last your Turpentine and being well incorporated make it into Rolls and use it in case of Pains Aches Bruises Strains Dislocations and to strengthen the Nerves c. Oyl of Rosemary-flowers how to make it with its Virtual Operation Take a good quantity of Rosemary-flowers stamp them and put them into a Glass with strong Wine stop the Glass close and set it in the Sun six days then distill the Flowers and Wine with a soft fire and the effect will produce both Water and Oyl separate them and keep the Oyl close in a Glass This Oyl is good against the inveterate Head-ach it comforteth the Memory and perserveth the sight by being drunk in a Glass of Wine or dropped into the Eyes being dropped into the Ears it helpeth Deafness and is good in case of the Dropsie yellow Jaundice Rising of the Mother c. An Excellent Powder to provoke Urin and send forth the Gravel and Stone Take a Flint-stone and beat it in a Mortar to a fine and subtil Powder serace it and keep it in a Bladder till you have occasion to use it then take half a dram fasting in a Glass of White-wine or Ale and keep your self warm A Powder to ease the Pains of the Gout Take of fine Ginger two drams four drams of dried Elecampane-root Licoras half an ounce Sugar-candy three ounces beat them to a fine Powder and serace theâ— drinking off the Powder a dram at a time fasting in a Glass of Ale. A Water for easing the Pains in the Teeth Take of red Rose-leaves half a handfull Pomgranet-flowers the like quantity two Galls thin sliced boil them in three quarters of a pint of red Wine and half a pint of fair Water untill a third part be consumed strain them and hold a spoonfull at a time in your mouth and lay a hot cloth to your cheek dipped in the liquid part c. An Excellent Water for the Ulceration of the Yard Take Water wherein Iron has been often 〈…〉 â—â—â—ces of Pomgranet-piles and flowers of each three drams of Plantane and Housleek each an ounce and a half of Honey of Roses Turpentine each half a pound Allum six ounces white Copperas three drams boil them till half be consumed then add Verdigrease three ounces strain them and gently boil them again then letting them settle take the thin and rarify'd part and inject it with a Syringe anointing the place grieved with the other part An Ointment to cleanse Sores either old or new Take two ounces of Turpentine wash it well in a Barly-water put it to the yolks of six new-laid Eggs Honey of Roses or common Honey four ounces mingle them well over a gentle fire till they become an Ointment and then dip the Tents or Pledgets in it and apply them Flos Unguentorum how to make it together with its Excellent Virtue Take Rosin Perrosin of each half a pound Virgins Wax Frankincense of each four ounces Mastick half an ounce Stags-suet four ounces Camphire two drams Pound and melt them over a gentle fire then strain them into a Pottle of White-wine and when it is luke-warm put thereto three ounces of Turpentine stirring it till it be cold and then put it up for your use It is exceeding good for old Wounds in order to the ingendring good flesh and cleansing them wasting likewise the bad flesh and is good for all manner of Imposthumes in the Head and in the Body also for Strains in the Sinews It draweth out Thorns or Splinters of Bones it healeth Botches and Scabs and is good for the Noli me tangere and is an excellent Sear-cloth for the Gout Sciatica or Aches in any part of the Body For a Scald or any Burn an Excellent Ointment Take of Cream a quart Fern-roots a handfull slice and wash the Roots and theâ— boil them in the Cream in an Earthen-pot till they Jelly and at what time there is an occasion to use it Ferment it with a Spatula and apply it on a Linnen-cloth often renewing it An Excellent Ointment to asswage Pain and cooâ— any extraordinary Heat by what means soever it happen Take of white Carrate four ounces Oyl of Roses ten ounces red and white Saunders red Roses Myrrh Olibanum and Mastick of each two drams Camphire half a dram Turpentine two ounces and a half and make them into an Unguent A Tobacco-Salve for any fresh Wound Take of the Juyce of green English Tobacco a quart of Olive-oyl a pint of Wax and Turpentine each an ounce and half an ounce of Verdegrease boil them over a gentle fire for an hours space and make them up in Rolls for your use Note That the best Cloth for Plaister is new Lockram and the worst Calico or such cloth as has been starched For the shrinking of the Nerves or Sinews a Plaister Take of Water-cresses and Cammomile each a handfull stamp them and fry them with a handful of Wheaten-meal and two ounces of Honey then spread them on a cloth and apply them to the place at hot as may be well endured A Dredge Powder that purgeth Choler Phlegm and Melancholy Take of Turbith one ounce Ginger Cinamon Mastick Gallengale grains of Paradise Cloves Anniseeds the Herb called Mercury's Finger and Diagrâ—dium of each half an ounce the leaves of Senna two ounces Loaf-sugar four ounces dry them that theâ— may be pulverized and mingling them well take a dram in a morning fasting either in a glass of White-wine or warm Ale. An Excellent Powder to purge the Head by Sneezing Take of the Roots of Sneezing-wort oâ— Bartram an ounce Castorum half an ounce of white Hellebore and black Hellebore each an ounce Marjorum a handfull dry them and make them into a Powder using the Powder moderately as you see occasion An Excellent Powder for the Falling-sickness Take a Mans Scull that has not ben above a year buried bury it in hot Embers till it become white and easie to be broken Then take off the uppermost part of the head to the top of the crown and beat it into
two drams Cummin-seeâ— a dram make them small and apply the with the Juyce of Mint upon a plaster or sodâ— of Flax. For Hard breeding of Teeth Rub the Gums with your finger dipped Honey or give the Child Candle made oâ— Virgins Wax to nable on and Foment thâ— cheeks with the Decoction of Althaea Cammâ—mile-flowers the seed of Dill. For the Bladder in the Gums Take Lintills husked beat them into powder and lay them upon the Gums or take half an ounce of the flower of Mellium make it into a Lineament and apply it To prevent Squint-Eyes Hang a Picture and set a Candle on the contrary side or use to cocker the Infant on that side till the Eye-strings contract For a Scald Head. Take the Scab off gently with a cleanser moistning the skin with Hogs grease upon Colewort-leaves or rather take the Juyce of Fumitory Dock Coleworts and Elecampane of each half an ounce with Litherage Oyl of Rue Hogs-grease and Wax make a mollifying Oyntment then take Starch two ounces Rosin half an ounce boil them in water and lay them upon the scald places Poultis-wise suffering them to lye there several days then suddainly pull them off and use mollifying things to correct the distemper c. In case of a Feaver Give the Infant a quarter of an ounce of Syrup of Violets and as much of that of Wood-sorrel for the Measles or Small Pox Give them Saffron and a small quantity of Manna in Milk or a spoonfull of White-wine And thus much for the principal Distempers in Children As for the Nursery-Maids business to whose care Children are frequently committed when capable of running about it is to love and cherish them to see they have whaâ— is fitting in due season to keep them within compass and government to see they carry their legs and bodies strait and even and that they disorder themselves by no untoward tricks and actions but that they be cleanly and neat and if she discovers any alteration in complection constitution or habit of body tending to sickness or other discommodity either to apply fit remedies her self or inform those of it who delivered them to her charge without delay least a Remedy come too late She is to keep them within bounds but noâ— be churlish nor dogged to them but rather to be merry and pleasant contriving such Pastimes as may best sute with their age and constitutions keeping their Apparel in gooâ— order and not shewing too much love tâ— one nor disregard to the other And by thiâ— means a Maid will gain Love and Applausâ— from all parties CHAP. XII The Compleat Chamber-Maids profitable Instruction as to her Behaviour in Managing of Affairs making choice Spoon-meats Pickling Sawces Washing and Starching Tiffany Lawn Sarsenets Silks Point c. Scowring Gold and Silver Lace taking Spots out of Silk Woollen Linnen Stuffs Perfuming c. A Chamber-Maid that would be preferred gain or continue a good opinion must in the first place be grave and respectâ—ull to those whom she serves neat in her â—abit loving to her fellow-servants and affaâ—le to all declining wanton gestures that may â—ender her suspected of Livity that she â—eep all things in her Chamber in good orâ—er and have them in readiness on all ocâ—asions to take off the care of the Mistriss killed likewise she must or ought to be in â—â—ying fine knacks and be just in returning â—â—er accounts If there be no Butler she must â—e all things decently managed for the Acâ—ommodation of the guest in the Parlour and â—ining-room and above all have a regard 〈◊〉 the Linnen Plate and other Furniture unâ—â—â— her Command And besides her skill in â—ressing and Attiring her Mistriss be skilfull making Spoon-meats Pickling things usefull for Sawces or Garnishing Washing and Starching Tiffanies Lawns black and whitâ— Sarsnet Points and other curious Lace Aâ— likewise she ought to be skilfull at making such scowring Materials as will cleanse Siâ—ver or Gold Lace Silver or Gold Plate take Spots out of Linnen Silks Stuffs or Cloth And because these are in a manner secrets shall lay down Instructions for as many aâ— are materially usefull And first of Spoon meats To make a French Barley-Posset after the newest fashion Boil half a pound of French Barley in twâ— quarts of new Milk and when the Milk 〈◊〉 near boiled away add three pints of sweeâ— Cream then boil it a quarter of an hour anâ— sweeten it with fine sugar put in three oâ— four blades of Mace and a piece of Cinamon this done take a pint of White-wine anâ— pour the liquid Cream into it frothing it up To make an Excellent Broth. Cut off the wings and legs of two Cock wash and parboil them till the scum appear take them out and wash them in cold wateâ— then with a pint of Rhenish-wine and twâ— quarts of strong Broth put them into a Pikin add two ounces of China root an ounâ—â— and a half of Harts-horn with a small quaâ—â—ity of Cloves Nutmegs Mace Ginger whole Pepper and Salt stop the Pipkin close and setting it in a pot of boiling-water so â—hat that water get not into it for the space of six hours then pour out the Broth and squeese the Juyce of Lemons into it and serve it up To make Pottage of French Barley Take a pound of Barley very clean put it into three quarts of Milk whilst boiling then add a quart of Cream an ounce of Salt six blades of Mace and a piece of Cinamon let them boil a little and become thick serve it up with white sugar scraped thereon To make Pannado after the best fashion Take a quart of Spring-water which being hot on the fire put into it slices of fine Bread as thin as may be then add half a pound of Currans a quarter of an ounce of Mace boil them well and then season them with Rose-water and fine Sugar and serve them up To make an Excellent White-pot Take two quarts of Cream boil in it in a short time half an ounce of Mace a piece of Cinamon and half a Nutmeg then cut a white peny loaf exceeding thin then lay the slices at the bottom of a dish and cover them with Marrow add likewise a dozen yolks of Eggs to the Cream well beaten in Rose-water and sweeten it with a sufficient quantity of Sugar then take out the Spices beat up the Cream well and fill a broad Bason in which the Bread Raisins and Marrow was laid and bake it when it is enough scrape white Sugar on it and serve it up All strengthning Jellies are made by boiling such Flesh as are of a tender and gluttenous substance till it is in a manner dissolved in the Broth and adding Wine Sugar Spice Salt or as you will have it seasoned and serving it up with Sipits or alone More I might mention of this kind but intending largely to treat of Cookery I shall wave them and proceed to the next which is Pickling Fruits and Flowers c.
or Chickens and white Broth being frequently the first dish dress it after this manner Boil the Capon c. in water and salt then take three pints of the strongest Broth adding to it a quart of White-wine and a quarter of a pound of Dates stew it in a Pipkin and add half a pound of white Sugar and a small quantity of large Mace the Marrow of three Marrow-bones and of white Endive a handfull stew 'em leasurely and strain the yolk of ten Eggs with part of the Broth before the Capons or Chickens are dished up observing â—hat the Eggs curdle not the Fowls being dished up garnish the dish with Dates Mace Endive and Preserved Barberries Red or Fallow Deer how to Roast Take a Side or half the Hanch and parboil it so doing stuff it with all manner of sweet Herbs mingled with minced Beef-suet day the Caul over and roast it in that manner when it is enough serve it up with Vinegar Bread Claret-wine Ginger and Cloves boiled up with a few sprigs of Rosemary Neats-Tongues roasted Take a large Tongue boiled tender blanched and cold make a hole at the large end and take out a great part of the Meat mince it and put it in again with sweet Herbs hard yolks of Eggs Pippins Ginger Beef-suet all minced small and stop up the hole with a Caul of Veal Lard it and being roasted serve it up with Butter Gravy and Juyce of Oranges garnishing the dish with Barberries and slices of Lemon Neats-Tongue and Udder how to boil Let both of these be fair and young indifferently seasoned boil them in Water a little seasoned with Salt and Pepper and when you find they are sufficiently done blanch the Tongue slice it in half lay it on each side the Udder serve 'em up with carved Sipits run over with Butter and Vinegar garnish your dish with Parsley Barberries and Marigold-leaves How to boil Land or Sea-Fowl Take the larger sort half roast 'em put them after that into a Pipkin with Claret-wine the Gravy and as much strong Broth as will cover them add Pepper Cloves Mace Ginger a slice or two of Onion and a little Salt all being well stewed together serve them up with Sipits and green Garnish as Violet or Marigold-leaves c. The smaller sort of Wild-fowl as Blackbirds Plovers Quails Rails Thrushes Snites Larks cut off the heads and legs truss and boil them scum your boyler and add White-wine Currans Dates Marrow Pepper and Salt being all well boyled or stewed dish them on carved Sipits sawce them with Rose-water Sugar and beaten Almonds garnish the dish with Almonds beaten small Rose-water and Sugar To roast a Hare Observe when she is cased not to cut off â—er hinder Legs nor Ears but thrust one Leg â—hrough the Ham of the other and making 〈◊〉 slit do the like by the Ears and so roast her as you do a Rabit The proper sawce is Marjorum Thyme Winter-savory Beef-â—uet hard yolks of Eggs sweet Butter Sugar Nutmeg Water and Vinegar minced and boil up to a sawce serving your Hare up whole To roast a Shoulder of Mutton the best way Take Oysters parboiled mince Winter-savory the yolks of hard Eggs grated Bread mingle them together all but the Oyster being small and then making holes in convenient places stuff them in as you see convenient about five or six and twenty Oysters being sufficient and the other Oysters with the like Ingredients put into half a pint of Claret add three or four slices of Onion and a couple of Anchoveys to them put the Gravy with the yolks of two beaten Eggs and a sufficient quantity of Nutmeg and sweet Butter garnish your dish with Lemon-peel and Barberries To boil Pigeons with Rice Observe to stuff their Bellies with sweet Herbs then put them into your boiler with Mutton-broth boil a small quantity of Rice in Cream with a blade or two of Mace which being seasoned with Sugar lay them in the dish with their Breasts upward and lay it thick upon them squeese in the Juyce of two Lemons garnish the dish with Marigold-flowers and serve it up To roast an Udder First let the Udder be boiled and stuck full of Cloves spit it when cold and baste it with sweet Butter being sufficiently browned draw it back make sawce of grated Bread Butter Vinegar and Cinamon lay it in the dish with Sugar as a garnishment and serve it up To Stew a Carp. Take the largest well-trimmed Carp gut it wash it and lay it in a Pewter-dish take half a pint of White-wine with a piece of Butter Mace Parsley Thyme and Winter-savory minced small put them into the fishes belly and let it stew a quarter of an hour mince then the hard yolks of two Eggs lay it with the Herbs about it and sprinkling on Sugar serve it up To bake Steaks in the French fashion With Pepper Nutmeg and Salt season your â—eaks lightly take the lean part of a Leg 〈◊〉 Mutton mince it small with some Beef-â—et and sweet Herbs as Thyme Peneroyal â—d Marjorum take grated Bread yolks of â—ggs Raisins of the Sun of each a like quanâ—y work them into rolls and put them â—n the Steaks in a deep round Pye sprinkle â—em with Verjuyce and close them up liâ—uoring it with the Juyce of two or three ranges To boil a Fore-Loin of Pork the best way Season it indifferently and boil it well â—en have in readiness Sorrel stripped a conâ—derable quantity beat it and put to it â—me crumbs of Bread and hard yolks of â—ggs with Mustard and Salt and so serve it 〈◊〉 the dish being garnished with green â—aves 〈◊〉 dress a Leg of Mutton to the best advantage In salt and water boil it for the space of an â—our then cut it into thin slices set it in a â—sh over the fire adding a little Salt grated â—utmeg Shalot Thyme and Winter-savoâ— placing another dish upon it and stewâ—g it adding a piece of Butter serve it up â—e dish garnished with Pickled Oysters and â—rberries To boil a Brisket Surloin Chine Rump Flanâ— Fillet or Buttock of Beef to the best advantagâ— After a week or ten days powdering it left to your discretion whether or not yoâ— will stuff them which if you do it must 〈◊〉 done with such sweet Herbs as are sutablâ— mingling minced Suet and Nutmeg with 〈◊〉 and thrust them in at convenient placeâ— and being well boiled serve them in on Bruiâ— with roots boiled in Milk. To Stew a Leg of Lamb the best way Take the Meat slice it and put it into yoâ— Stewing-pan season it well with Salt aâ—â— Nutmeg add Butter Raisins in the Suâ— Currans and Gooseberries it being wâ— stewed take the yolks of four Eggs a quaâ—ter of a pint of Wine-vinegar two ouncâ— of Sugar beat them well together over gentle fire place it in the sawce strew Sâ—gar over it and serve it up To boil a Leg of Veal and Bacon the best way Take and Lard the former with Bacon
aâ— a small quantity of Lemon-peel take a câ—â—venient piece of Bacon and boil with it aâ—â— when your Bacon is boiled cut it in piecâ— and season it with dried Sage and Pepâ— small beaten lay the Bacon about the Veâ— and serve it with Sawcers of green sawâ— â—arnished with Marigold-flowers Barberries â—â—d Parsley A Rump of Beef to Stew the best way Let your Beef be seasoned with Salt Pepâ—er and Nutmeg lay the fat side downward 〈◊〉 an Earthen-pan then put in an equal poâ—on of Water and elder-Elder-vinegar to the quanâ—y of three quarts add two Onions and â—alf a handfull of the tops of Rosemary and â—â—ewing it three hours over a soft fire take it 〈◊〉 and dish it with Sipits garnishing with â—emon-peel and sawcing with the Gravy â—â—e fat being scummed off To bake a Hare the best way Take a large Hare minced and well seaâ—â—ed with beaten Mace Salt and Pepper â—aking a proportion of the head and shoulâ—rs and lay in a layer of Flesh and Lard â—â—d Butter above and beneath and serve it with Gallentine sawce in Sawcers To roast a Rabit with Oysters the best way Take a large fat Rabit wash it and dry 〈◊〉 then half a pint of Oysters after the same â—â—nner put them into the Belly of the Raâ—â— with a couple of shread Onions large â—â—ce whole Pepper and sprigs of Thyme 〈◊〉 'em up and when the Rabit is roasted â—â—ce them with Butter and the yolks of hard Eggs and dish the Rabit up garnishing thâ— dish with red Beet-roots and Orange-peel To Carbanado Hens or Pullets the best way Take half a dozen hard yolks of Eggâ— half a pint of White-wine and the Gravy mince the Eggs and boil them up with Onâ—on or some Shalots add grated Nutmeg with a Ladle or two full of drawn Butter dish your Fowl pour the sawce on them garnishing your dish with Lemon-peel anâ— Violet-leaves To set off a dish of Marrow c. Take a pound of fine Paste rowl it veâ—â— thin and the Marrow taken whole out 〈◊〉 four bones cleave it in quarters season with Pepper Salt and Dates all minced laâ—ing one piece in your Paste framing it peacodwise and so use the rest then fry theâ— in Butter and Sugar and serve them up gaâ—nished with Borage-flowers To stew a Pheasant the best fashion or way Take a large Pheasant roast him till â—nough then boil it gently in Mutton-broâ— adding whole Pepper Mace the slice or tâ— of an Onion Pruins Currans and Vinegaâ— sufficient to make it sharp then colour 〈◊〉 Broth with bruised Pruins and serve up Pheasant in it To Carbinade Mutton the best way Broil a breast or shoulder of Mutton scotâ—hing it with your knife strow on them minced Thyme grated Nutmeg and a little Salt with Claret-wine Capers Gravy and a shread Shalot garnishing with a Lemon-peel To roast a Pig. Take a fat one cleanse his belly put into it minced Sage Currans Mace and graâ—ed Nutmeg roast him indifferently by a soaking fire then make up a brisk fire to crackle him and serve him up with Currans Bread Sage Butter and Nutmeg made into a thin sawce with rose-Rose-water To stew Venison the best way Take fat Venison either raw or potted slice it and put it into your stewing-pan with Claret-wine Rosemary-tops Cloves Sugar Vinegar and grated Bread being well stewed add grated Nutmeg and serve it up garnished with Luke-Olives To make a Fricacy of Chickens the best way Take four or five Chickens about two months old scald and flea them put them in Water and White-wine then take a large Onion ten or twelve blades of Mace and the quantitity of a Nutmeg grated tye them up in a cloth with a bundle of swâ—â— Herbs and Salt put them into an Eartheâ—-pan and let them simper a while then taâ—â— three or four Anchoveys five or six Egg half a pound of the best Butter dissolved 〈◊〉 a pint of Mutton-broth shread the Spicâ— small with a quarter of a pound of Caperâ— mix them with the other sawce and layinâ— the Chickens upon it serve them up with Sâ—pits garnished with sliced Lemon Thus yoâ— may dress and dish up Partridges or Pigeonâ— with only the abatement of the Eggs. To Stew a Fillet of Beef the newest way Take the tenderest and remove the Skiâ— and Sinews steep it in White-wine scattering on it a small quantity of Pepper and Salt then covering it with Wine add more Pepper and keeping it close down with 〈◊〉 waight suffer it to steep two nights anâ— a day when taking it out put it into aâ— Earthen-pot with Beef-broth cover it on 〈◊〉 gentle fire adding a few Cloves and Maceâ— and standing over the fire till it is tender iâ— will be of an admirable taste serve it uâ— with the Broth. The newest way to boil a Wild-Duck The Duck being half roasted take her of the Spit put her into a Pan with a pint oâ— Claret and as much Mutton-broth three Onions cut and a bundle of sweet Herbs â—ee or four slices of Bacon and some whole â—pper cover the Pan with another and â—hen it is stewed or boiled sufficiently â—â—ve it up with the Broth. To bake a Pig the best way Take a Pig and dress him well as for roastâ—g mould him up in a coffin of Clay butâ—ed a little within put him into an Oven â—ght hours so that the Clay being dried the â—g will be very crisp then serve him up â—th sawce as for roasting 〈◊〉 boil a Pullet Capon or Chicken the best way Truss them and put them into Mutton-â—oth with Mace Spinage and Endive Maâ—â—gold-flowers Bugloss Borage Sorrel and â—â—rsley and when they are enough garnish â—â—e dish with Borage and Marigold-flowers â—â—d serve them up in Sipits To boil a Capon or Chicken with Sugar-pease Take the Pease when young and dry â—â—em in the cods taking them from thence 〈◊〉 the quantity of two or three handfulls â—â—t them into an Earthen-vessel with about â—â—lf a pound of fresh Butter and near half a â—at of fair Water add whole Pepper Mace â—â—d Olive-oyl of each a small quantity and â—ur Capon and Chicken being well boiled strain the Pease and other Ingredients aâ—â— serve them up as sawce with the yolks of tâ—â— or three Eggs and half a quartern of Sack. To hash a Capon or Pullet the best way Take either of them cold after haviâ—â— been roasted take out the brains and minâ— them small with the flesh of the wings thâ— take off the legs and rump intire then aâ—â— strong Broth and Gravy sliced Nutmeg Onion and Salt and stew the divided parâ— in a large Pipkin and when they are wâ— stewed add some Oysters Juyce of Orangâ— and a yolk of an Egg and serve them up 〈◊〉 Sipits garnished with Oranges sliced aâ— Flowers And thus any Fowl of this or tâ— like kind may be hashed To boil a Pullet or Capon with Asparagrass Boil the Fowl in fair water put bruisâ— Mace chopped Parsley and sweet Butter in its
with a little bruised Mace and some Cloves then take the fat that came from them press them a little flattish and mixing the fat with sweet Herbs when you have laid your Fowl in order in a glazed Earthen-pot pour the melted Butter c. hot on them till they are covered on that strew some Pepper and slices of Nutmeg then cover it with Bay-leaves and close it up with Leather and being fast tied down rub a little Butter on the Leather to keep it moist and the Fowl will keep a twelvemonth To dress Kid with the colour and taste of Venison Take a Haunch well fleshed and indifferent fat pluck away the skin and superfluous fat open it from the bone and thrust in some Peter-salt then lay it two hours in water that has been newly heated after that dry it and put it on your Spit or bake it in a Pasty and it will have the colour and flavour of Venison An Excellent way of Hashing any sort of Meat Take your Meat slice it thin sprinkle it with a little Salt Pepper and shreaded sweet Herbs put it into your Pan with a piece of fresh Butter and the Juyce of a Lemon add a few bruised Cloves Oysters and an Anchovey garnish your dish with Parsley and slices of Lemon and serve it up How to roast a Salmon the best way Take a Jole or Rand and divide it into four pieces season it with Salt and grated Nutmeg stick on it a few Cloves and fasten it on a small Spit putting between it a few Bay-leaves stick in the out-side little sprigs of Rosemary baste it with Butter save the dripping sawce it with Butter Verjuyce and Juyce of Oranges garnishing it with some slices To fry Salmon the best way Take a Chine Jole or Rand fry it in the best Butter and finding it crisp let your sawce be made of Claret-wine sweet Butter grated Nutmeg Orange-juyce and the liquor of Pickled-Oysters heat them together and pour them on the Fish and for a garnish lay Parsley and Sage-leaves fryed in Butter How to recover tainted Venison and make Mutton Beef or Lamb pass for Venison As for the first wrap it up in a clean cloth a little dampish dig a hole in the Earth put it in and let it lye twenty-four hours and the scent will be gone the Earth drawing it away As for the latter Take your Mutton c. and dip it in Pig 's blood or any wholesome warm blood then parboil it in small Beer and Vinegar and let it stand all night then put to it some Turnsole and bake it and it will look and eat like Venison To roast a Carp the best way Draw and wash him alive taking out his Intrails and with Lemon-juyce Caroways grated Bread and Nutmeg Currans Cream Almond-paste and Salt make a Pudding and put it into its belly insomuch that it may fill it full the Pudding being put through the Gills and fasten them and when it is roasted make sawce with what drops from it adding the Juyce of Oranges Cinamon Sugar and Butter and dish it up To Stew a Carp the French way Take him alive and bleed him then take out all his Intrails and scrape the Scales from off the back then take a quart of Claret Mace Ginger Cloves Nutmegs sweet Herbs a large Onion and Salt let them boil in the Stew-pan then put in the Carp with half a pound of sweet Butter it being enough lay it in a dish and make a sawce of grated Bread Lemon-juyce beaten Butter and what remains of the liquid part in the Stew-pan and garnish it with green Spinage and stewed Oysters To Stew Oysters after the best manner Take the largest parboil them in the water that comes from them and afterward wash them in warm water put them into a Pipkin adding Onion Mace Pepper Nutmeg and a pint of Wine with as much Vinegar if you have two quarts of Oysters add likewise a pound of sweet Butter and a spoonfull of Salt then dish them up with Sipits having stewed them and garnish with Barberries and Lemon-peel To Stew Flounders Take the largest draw and wash them giving them a scotch or two on the belly put to them being in your stewing-pan small Oysters Pepper Ginger an Onion sweet Herbs Salt suffering them to stew as soon as may be then dish them up with sipits And for sawce take beaten yolks of Eggs Lemon-juyce Butter and a little Ginger garnishing with Lemon-peel To roast an Eel the Dutch way Strip her put into her Belly grated Bread sweet Herbs and Butter then draw the skin over her again and fasten her to the Spit baisting her with salt and water being enough take off the skin by ripping it up and serve her up with the Herbs made into a sawce with Butter and Juyce of Lemons and a little Claret-wine To Stew Breams Draw dry them and let them be well salted lay them on a Grid-iron over a Charcole fire suffer them to be brown on both sides then put half a pint of Claret into a Pewter-dish set it over the fire to boil add three Anchoveys two sliced Onions a pint of Oysters and a little Thyme when it has boiled put to it a little melted Butter and Nutmeg then dish up the Fish and pour the sawce on it with yolks of hard Eggs minced To boil a Mullet the best way Save the Liver and Roe and scald him then put the water on boiling-hot adding half a pint of Claret and a bunch of sweet Herbs Salt Vinegar and two Onions with a sliced Lemon take a Nutmeg quarter it with Mace and Butter drawn with Claret dissolving in it two or three Anchoveys season the sawce with salt dish up your Fish and serve it up with a garnish of stewed Oysters and Bay leaves At one and the same charge as to the Sawces you may dress a dozen of either of the last mentioned Fish How to dress a Cods-head the best way The Head being cut fair boil it in water and salt adding a pint of Vinegar that the Head may be a little more than covered putting into the mouth of it a quart of Oysters a bundle of sweet Herbs and an Onion binding the Jaws with a thread when it is well boiled set it a drying over a chafing-dish then take Oyster-liquor a sliced Onion and two or three Anchoveys adding a quarter of a pint of White-wine and a pound of sweet Butter pour them on the Head and stick the Oysters where they will enter scatter over it grated Bread and Nutmeg garnish the dish with sliced Lemon or any green thing And thus have I given you Instruction as to the Dressing c. Flesh Fish and Fowl And now proceed to the remaining necessary part of Cookery which is Pastry CHAP. XIV The Cook-Maids Directions in making Pyes and managing Pastry to the best and Modish manner and advantage AS Pastry is the most curious part of Cookery so it is to be considered even
Beef-suet stoned Raisins and picked Currans make them in a manner like pap then mingle a little fine Sugar with a glass or two of old Mallaga then add slices of candied Citron-peel and put the whole being well mingled into a coffin the form oâ— which is left to your discretion and strew on it a few Caraway-comfits and so bake it moderately To make an Eel-Pye the best way Take the best silver Eels indifferent large strip gut and wash them cut them to pieces at about a fingers length shread a handfull of sweet Herbs with some Parsley and an Onion season them with Pepper Salt beaten Cloves Mace and grated Nutmeg when the coffin or crust being reared and fashioned to your mind put them in and strew over them some Currans and a few slices of Lemon over that put a laying of Butter and â—lose your coffin with the lid and when the Pye is baked put in Butter melted with a â—ittle Vinegar and beaten up with the White of an Egg. The best way to make a Gooseberry-Tart Take your Gooseberries before they are â—ipe being well picked scald them till they will break in a Spoon then strain out the â—ulp and beat it up with half a dozen Eggs and stir them well together on a chafing-dish of coles adding Rose-water and sweetning â—hem with Sugar and when it is cold you may put it into your coffin and moderately â—ake it or serve it up in Plates without baking To make a Pippin or Codling-Tart or of any such like Fruit. Take your Pippins gather'd before they are over ripe pare them and take the core clear off strew some Sugar and Rose-water on them and each Pippin being cut in four quarters lay them in order between every â—aying place thin slices of Quince then add syrup of Quinces or of the same fruit after that strow over the Sugar mixed with a little Cinamon and closing all up in the coffin bake them gently that they may be well soaked To make a Paste of Marrow c. Take the Marrow of six bones shreaâ— them with a considerable quantity of Appleâ— well pared and cored then add a sufficienâ— quantity of Sugar and put them into a Puffâ— paste and having fryed them in a Pan witâ— sweet Butter serve them up with Sugar anâ— Cinamon To make a Pye of Calves-feet the best way Having boiled your Calves-feet well takâ— out the bones and grissles as many as are convenient shread them as small as you can anâ— season them with Cloves and Mace add tâ— them a good quantity of Currans Raisins and Dates the latter well stoned then with a sufficient quantity of sweet Butter put theâ— into your coffin breaking on them somâ— whole Cinamon and sliced Nutmeg the scatter over them some Salt and close theâ— up leaving a vent to pour in when the Pye iâ— baked a quantity of Verjuyce beaten Cinamon and fresh Butter well beaten together To make the best Cakes Take a sufficient quantity of fine Flower a quarter the weight of it in picked and washed Currans a pound of Carraway-comfits half a pound of Marmalade of Oranges thâ— â—olks of a dozen Eggs half a pint of Malmâ—y or Mallaga a quarter of a pint of Rose-water Mould them together with a little New-Ale-yest and as much Milk as will â—ake them up into Cakes then Ice them â—ver with Sugar or wash them over with â—anary well beat with the yolk of an Egg â—nd bake them in a gentle Oven To make the best Cheese-cakes Take new Milk and put as much Runnet â—o it as will well bring it to a Curd then â—rain out the Whey in a cloth between two â—atts which done beat up the Curd with â—he yolk of Eggs White-wine Rose-water â—nd Sugar after that add as many Currans â—s you see convenient then having made â—our Puff-paste of fine Flower Eggs Milk â—nd New-Ale-yest put it into a fashion and â—eing well knit at the corners and rowled â—ith a Pastry-spur put in the Curd and wash 〈◊〉 over with the yolk of an Egg using a feaâ—er for that purpose CHAP. XV. How to make several Sawces for Roast or Boile on all occasions AND now since many have been desâ—rous to have an account of Sawces iâ— General I think it not amiss to place it as a Appendix to Cookery and further to give thâ— Reader an account of the seasonable Bills oâ— Fare much observed by the Curious for every Month in the Year But of these in theâ— order The general Sawce for green Geese 〈◊〉 Gooseberries scalded and coloured agaiâ— with the Juyce of Sorrel strewed over witâ— Butter and Sugar and served up on Sipits and for most Land-fowl the pulp of steweâ— Pruins the Gravy Cinamon Ginger and Sâ—gar boiled up to a thickness and served 〈◊〉 in Sawcers For roasted Mutton the general Sawcâ— are Capers Sampher the Gravy a sliced Shâ—lot and a little Pepper stewed together 〈◊〉 Claret-wine Ginger the Gravy and an Onâ—on For boiled Mutton Take Verjuyce Buâ—ter Currans Sugar and a little Cinamon mix them well over a fire and serve theâ— up with Sipits or White-broth made of grâ—ted Bread Currans rose-Rose-water and Sugar with the yolks of two Eggs. The general Sawce for roast Veal is Juyce of Orange Butter Verjuyce grated Nutmeg and Claret-wine or sweet Herbs chopped small with the yolks of two or three Eggs boiled hard in Vinegar Butter and grated Bread Currans beaten Cinamon and whole Cloves for boil'd Veal Green-sawce For red Deer sweet Herbs chopped small the Gravy with the Juyce of an Orange or Lemon and grated Bread or Vinegar Claret-wine Ginger Cinamon and Sugar boiled up with a sprig of Rosemary some whole Cloves and grated Bread and if you stuff or farce your Venison let it be with whole Cloves sweet Herbs and Beef-suet the two latter cut very small For roast Pork Apples quartered boiled in fair water and the pulp mixed with Butter Sugar and a little Verjuyce or Sugar Mustard Pepper and the Gravy For boiled Pork chopped Sage boiled Onions Pepper Mustard and grated Bread or Mustard Vinegar and Pepper For Rabits Sage Parsley Butter Vinegar and the Gravy or beaten Butter Vinegar and Pepper For a boiled Rabit Onions sweet Herbs Pepper grated Bread and Sugar served on Sipits For Hens roasted the Gravy Claret-wine Pepper and an Onion boiled with the Head Neck or Gizard or beaten Butter the Juycâ— of a Lemon Pepper and the yolks of hard Eggs For a Hen boiled white Broth and Sipits with Lemon-peel and the yolk of aâ— Egg minced small For roast Chickens Butter Verjuyce thâ— Gravy or Butter Vinegar boiled up with Sugar and the substance of an Anchovey served up on thin slices of Bread For boiled Chickens strong Mutton-broth grated Bread chopped Parsley and the Juyce of a Lemon with a good piece of Butter welâ— mixed and served up on Sipits in order For roasted Pigeons Verjuyce Butter and boiled Parsley shread into it and beateâ— thick or Claret-wine stewed Onion Gravy and
Pepper seasoned a little with Salt Foâ— boiled Pigeons strong Mutton-broth the Juyce of Sorrel the yolks of Eggs beaten iâ— raw and a sprig of Rosemary or Sprout and Bacon For a Peacock Turkey Partridge Pheasant or the like roasted Boiled Shalots Pepper Salt grated Bread and Gravy or Onâ—on grated Nutmeg Manchet the yolk oâ— Eggs Salt and the Juyce of Oranges boileâ— up to the thickness of Water-grewel oâ— bruise the kernels of small Nuts with grateâ— Bread Nutmeg Saffron Cloves the Juycâ— of Oranges and strong Broth boil them up to a thickness For a stubble Goose slice pome-Pome-waters boil them soft Mash them in White-wine and add to the pulp Butter Sugar Verjuyce and the Gravy For a Mallard or Duck roasted Take Oyster-liquor the Gravy of the Fowl divided Onions Nutmeg and an Anchovey stew them together and serve it up in the liquid part or Vinegar Cloves and Sugar a blade of Mace and a Shalot If boiled take slices of Carrot shread Parsley and Winter-savory Mace Verjuyce and grated Bread. For any kind of Sea-fowl roasted Take grated Bread Cinamon Ginger and Sugar Claret and Wine-Vinegar boil them with Rosemary and Cloves to a convenient thickness strain them and serve them up as a very good sawce or Gravy Claret-wine an Onion and Pepper with a small piece of Butter For roasted Salmon Take Oyster-liquor a slice of Nutmeg the Gravy and the Juyce of Oranges and Butter beat them up to a thickness or beaten Cloves the Gravy grated Nutmeg and grated Bread beat up with Butter the yolk of an Egg and Vinegar For boiled Salmon Butter Vinegar Nutmeg and the Intrails of the Salmon To make an Excellent Green-Sawce to serve oâ— any occasion wherein it is requisite Take large Sorrel white Bread grated pared and cored Pippins some sprigs oâ— Mint a quantity of Verjuyce sufficient tâ— moisten it and being stamped very small scrape Sugar on it and mix it well together and so serve it up with Pork Veal Chickens Kid Lamb Gosling or the like theâ— being boiled For all sorts of small Birds roasted Take the Gravy Pepper Butter anâ— their Livers and Gizards minced with Parsley or the Gravy of a Capon Ginger anâ— the yolk of an Egg beaten together witâ— a little Butter and Vinegar And thus mucâ— may suffize for Sawces so necessary to bâ— known by all that pretend to Cookery CHAP. XVI Directions to know what is in Season throughout the Twelve Months of the Year and what ought to be served up as the first and second Courses c. March. NEats-Tongues and Udders 2. Boiled Chickens 3. A dish of stewed Oysters with Anchovey-sawce 4. A dish of young Rabits 5. A grand Sallad Second Course 1. A dish of Soles or Smelts 2. A dish of Marinate-Flounders 3. A Pye of Lamb-â—ones 4. Asparagrass if to be gotten 5. A Warden-Pye April 1. Green-Geese or Veal and Bacon 2. A â—oasted Haunch of Venison 3. A Lumber-Pye 4. Rabits 5. Tarts Second Course 1. Cold Lamb. 2. A cold Neats-Tongue Pye. 3. Salmon Lobsters and Prawns 4. A dish of Asgaragrass May. 1. Boiled Chickens 2. Roast Veal 3. Roast Capons 4. Roast Rabits Second Course 1. Artichoke-Pye just out of the Oven 2. Westphalia-ham 3. Tarts 4. Sturgeon Salmon Lobsters 5. A dish of Asparagrass 6. A Tansey Iune 1. Boiled Neats-Tongues or a Leg of Mutton and Colli-flowers 2. A Steak-Pye 3. A Shoulder of Mutton 4. A Fore-quarter of Lamb. Second Course 1. A Sweet-bread Pye. 2. A Capon roasted 3. A Gooseberry-Tart 4. Strawberries and Cream or Strawberries with Rose-water White-wine and Sugar Iuly 1. A Westphalia-ham and Pigeons 2. A Loin of Veal 3. A Venison-Pasty 4. A Capon Second Course 1. Green-pease or French-beans 2. A Codling-Tart 3. Artichokes or an Artichoke-Pye 4. Roasted Chickens with Summer-sawce August 1. A Calves-head and Bacon 2. An Olio or grand-boiled savory Meat 3. A Haunch of Venison 4. A fat Pig well roasted with good sawce Second Course 1. Marinate Smelts 2. A Pigeon-Pye 3. A dish of roasted Chickens 4. A Pippin-Tart 5. Codlins and Cream September 1. Boiled Hens and white Broth. 2. Neats-Tongues and Udders roasted 3. A Powdered Goose 4. A roasted Turky Second Course 1. Potato-Pye 2. Roasted Partridges 3. A dish of Larks 4. A dish of Cream and seasonable Fruit. October 1. A Fillet of Veal 2. Two roasted Brand-geese 3. A grand Sallad 4. A roasted Capon Second Course 1. Pheasants Pigeons and Pouts 2. A dish of Quails and small Birds 3. A Warden-Pye 4. Tarts and Custards November 1. A shoulder of Mutton stuffed with Oysters 2. A Loin of Veal 3. A roasted Goose 4. A Venison-Pasty Second Course 1. A Larded Herâ— and another not Larded 2. A sowced Tarbet 3. Two Pheasants the one Larded and the other not 4. A Collar of Beef 5. A sowced Mullet and Base 6. Gellies and Tarts of Fruits in season December 1. Stewed Broth of Mutton and Marrow-bones 2. Lambs-head and White-broth 3. A roasted Chine of Beef 4. Minced Pyes 5. A Turky stuck with Cloves roasted 6. Two roasted Capons the one Larded the other not Second Course 1. A young Kid or Lamb roasted whole 2. A dish of Partridges 3. Polonian Sausages and a dish of Anchoveys garnished with Mushroons 4. A dish of Caveer and Pickled Oysters 5. A Quince-Pye 6. A dish of Woodcocks Ianuary 1. A Collar of Brawn and Mustard 2. A couple of Pullets boiled with White-broth 3. A roasted Turky 4. A hashed shoulder of Mutton 5. Two Geese 6. A Surloin of Beef 7. Minced Pyes 8. A Loin of Veal 9. A Venison Pasty 10. A Marrow Pye. 11. A couple of Capons roasted 12. A Lamb roasted 13. Woodcocks Partridges and small Birds dished up with sawce Second Course 1. A soused Pig. 2. A Warden Pye. 3. A cold Neats-Tongue 4. A soused Capon 5. A dish of Pickled Oysters and Mushroons 6. A Jole of Sturgeon 7. A Goose or Turky-Pye February 1. A Bacon-chine 2. A Loin of Veal or Beef roasted 3. A Lamb-pye or Minced-pye 4. A couple of Wild-Ducks roasted 5. A dish of fryed Oysters 6. A couple of Rabits roasted 7. A Skirret-pye Second Course 1. A roasted-Lamb 2. A dish of Pigeons 3. A Pippin-Tart 4. A Jole of Sturgeon 5. A cold Turky-pye And thus having in all its Material parts or what is most requisite given such Directions to an Ingenious Cook-Maid as may qualifie her if duly observed for the Service of Persons of Worth. I might say likewise something of the under Cook-Maid and Scullery-Maid but they being both dependants upon the former and their business consisting in helping the Cook-Maid the greatest matter beside is to keep themselves and the Kitchin-Materials neat and clean And so I take my leave of them and proceed to the Dairy-Maid CHAP. XVII The Accomplished Dairy-Maid or Directions to make all manner of Junkets and pleasant things wherein Milk Cream c. is an Ingredient the Modish and Experienced way plain easie and exceeding necessary THE
Faâ— there let it continue till it is very stiff the salt it and when it is so let it dry and aâ— the end of three Months eat it To make Sage-Cream Take a quart of Cream boil it well the add a quarter of a pint of the Juyce of reâ— Sage half as much Rose-water and a quaâ—ter of a pound of Sugar and it will be a excellent dish And thus you may use 〈◊〉 with any sweet Herbs which will render pleasant and healthfull Messeline or Mixture of rare and curious Receipts Things and Matters Added as an Appendix to this Impression for the better encouragement of the Buyer not any of them being to be found amongst the Curiosities of the first Edition of this usefull Book Most Approved Physical Receipts â—n Excellent Balm for the Epilesie Vertigo Palfie Cramp and Pain in the Back and all cold Afflictions of the Nerves and Joynts TAke of the Red sort of Old Tile-stone in small pieces Calcine or burn them â—nd quench them in the purest Olive-oyl â—fter which beat them into fine Powder and â—ut that Powder sprinkled with a little Musâ—adel into a Cucurbite of Glass Luting the â—oynts well together and it being in that â—anner set over a gentle fire the Balm will â—rise which being taken away and used by anointing the afflicted part or snuffing uâ— the Nostrils will ease the Pains premised A Receipt to make Orvetine or the famous Antidote against Poyson Infection by being amongst diseased persons or suddenly coming into infections or noysome Air and to prevent oâ— eraducate any contagious Disease disperse Cold and prevail against Agues and Feavers Take of the Powder of Bezora-stone two drams the Powder of dried Foxes Lungâ— half an ounce the Oyl of Cinamon a dram half an ounce of the Juyce of Herb-a-grace the Powder of Red Corral a dram and two scruples of beaten Peel add to these half an ounce of Elecampane-roots and two dramâ— of Storax bruised into Powder put them into half a pint of Red-wine and let them simper over a gentle fire till they are well incorporated and then make them into an Electuary keeping it as close as may be from the Air and take as occasion requires it abouâ— the quantity of a Hazle-nut and after it somâ— warm Broth or warm Posset-drink keeping your self close for an hour or two after and it will effect wonders An Excellent Wine or Medicinable Drink against the Pox Plague Measles Small Pox Spotted Feaver or any infectious disease Take of the best Old Mallaga a quart add it a pint of Rhenish-wine Then take of â—um Sage Rue Red Sage Maiden-hair â—d the Leaves of Germand each an ounce â—uise them and boil them gently in the Wine 〈◊〉 a third part be consumed then add Pepâ—er Ginger and Nutmeg of each three drams â—â—ll beaten and of Venice-Treacle an ounce â—astly put in a quarter of a pint of Saffron â—d Angelica-waters and Morning and Evenâ—g take a spoonfull to your great advantage 〈◊〉 thereby you will be eased of the oppressiâ— that Nature labours under and be inabled 〈◊〉 conquer the disease Rare Curiosities not before made Publick Marmalade of Pruins Raisins Currans c. how to make it of an Amber Colour capable of keeping a Year TAke your Fruit and steep them in a proportionable quantity of Water till â—y being over a gentle fire they become soft â—nd pulpy then stone the Pruins or Raisins â—nd put them into as much Canary as will yet them after that press out the pulp and â—oil it up with some slices of Quinces then strain it again and put to each pound hâ— a pound of Sugar and half a pound of câ—rified brown Sugar-candy in powder aâ—so putting the pulp well mixed with the aâ—dition and sprinkled with Rose-water into glazed-pot dry it a little in an Oven or Stonâ— and keep it for your use A Perfume wherewith to Perfume any Confectâ—ons c. Take of Myrrh a scruple Musk the likâ— quantity Oyl of Nutmeg the like infuâ— them in rose-Rose-water and with it sprinkle youâ— Banqueting preparatives and the scent wâ— be as pleasant as the taste To make a Dish seem a pleasant Garden or pleasant Hill of Fruits and Flowers Take a dish that is somewhat large coveâ— it with it with another of the like bigness anâ— place the uppermost over with Paste of Aâ—monds in lay'd with red white blew anâ— green Marmalade or Quiddany in the figurâ— of Flowers and Banks then take the Branches of candied Flowers and fix them up right in order and upon little Bushes erected and covered over with Paste fix your preserved or candied Cherries Plumbs Pears Apples Gooseberries Currans and the like each in his proper place and for Leaves you may use coloured Paste Wax Parchment or Horn â—d this especially in Winter wiâ—l appear not â—y gloriously strange but even strike if it be â—ll ordered admiration in the beholders â—e Approved way to keep Gooseberries Cherries Currans Cornelian-Berries Plumbs Apricocks Grapes and the like all the Year in their substance colour and proper taste in order to make Tarts or the like at any time of the year as if it were at the proper season Take Stone-bottles glazed within and withâ—ut boil them well in fair water then dry â—em in the Sun after which having gatherâ—d your Fruit somewhat before they are ripe â—â—ke them free from Leaves and with but indifferent Stalks and put them whole without any bruising into the Bottles then take â—ir water and boil it till no more scum will â—ppear after that let it settle and so draw 〈◊〉 off adding to each quart a quarter of a â—ound of white Sugar-candy in Powder and 〈◊〉 boil it up again with a quarter of a pound â—f Loaf-sugar till no more scum will appear â—hen the liquid part being cool fill up the Bottles after which stop them with sound Corks and having pieces of thin and pliable Lead clap them over the Corks and wyre 〈◊〉 down under the bearing or rising of the Necks and set them in a close Vault and when you open them the Fruit will be fresh and sound Some there are that hold this may be done without any Liquor but tâ— I hold the best and surest way to preseâ— them either from shriveling up for want moisture or becoming musty To make Frayse appear like Rashers of Bacon Take of fine Flowre half a peck mingâ— one half by it self with Water and Buttâ— and to the other add Milk wherein Turnsoâ— has been steeped with a little of the Powdâ— of Lake and having cut them out into â—ces fix a slice of the one to a slice of the â—ther at your discretion and when they aâ—fryed gently or rather baked they will dâ—ceive the most curious as to the sight of theâ— Curiosities rare and new for thâ— Beautifying and Adorning thâ— Female Sex with other matteâ— of moment To make a young Face exceeding Beautifull anâ— an old Face very Tollerable TAke of Benjamine two handfulls Scabâ—ous the like
quantity the Roots 〈◊〉 Comfry a handfull Peny-royal and Rosemary of each a handfull wash and pick them â—an then steep them a day and a night in White-wine sprinkling them afterward with â—wder of Myrrh and so put them into a â—ld Still and the Water so drawn off will â—ceed any Wash in use and not at all preâ—â—dice the party when she leaves it off as â—ose which are Chymically prepared do 〈◊〉 rendering those old and withered even the prime of their youth who accustom â—â—emselves thereto A sweet Wash to cause the Body to cast a fragrant scent when washed therewith Take Hysop a handfull Baum the like â—antity Garden-Musk and the Bloom of Peach-tree of each half a handfull inâ—se them with the Powder into Frankinâ—nse and a small quantity of the Oyl of â—ikenard in running-running-water over a gentle â—e and so with the liquid part wash or bathe â—e Body and it will over and above create 〈◊〉 fresh and pleasant colour â—â— Excellent Oyntment to Beautifie the Hands and Face and take away any Deformity never before Published Take of the Oyl of Myrrh half an ounce â—o ounces of the Marrow of Hogs or Calvesâ—â—t an ounce of the Water of Tartar and â—lf an ounce of the Oyl of Spikenard mix them well over a gentle fire and allaâ— their heat with two ounces of the Oyl 〈◊〉 sweet Almonds and being cool anoint tâ— Face or Hands therewith and it will not only take away any Spots Morphew or tâ— like but create a lovely colour and rendâ— a pleasing or tempting softness Such Pow'r you Beauties I thought fit to give That killing others you might let me live To make a Rough Skin smooth and Wrinkles dâ— appear Take of the Oyl of Swallows an ounce tâ—â— like quantity of that of the Mandrake haâ— an ounce of the Oyl of Pomgranet and haâ— a pint of Ews Milk incorporate them to moderate thickness over a gentle fire anâ— then add a quarter of a pint of the Creaâ— of Almonds and with it supple and anoiâ— the rough part and in so often doing yoâ— will find it restored as also the wrinkles anâ— wither'dness to be fill'd up and plump'd Rare and new Experiments relating to Lawndering c. never before Published To restore Linnen that is scorched by hanging or being too near the fire c. TAke half a pint of Vinegar two ounces of Fulling-Earth an ounce of Hen's â—ung half an ounce of Cake-soap and the â—uyce of two Onions boil them to a thickâ—ess and spread the substance Plaister-wise â—pon the scorched place and it will if the â—corching be not quite through so that the â—hreads are not dissolved recover the scorch â—nd render it after a Washing or two as before To make Cloaths that have been abused in Washing Yellow or Mildewed by lying in damp places white and fair Take of the Oyl of Orpine two ounces the Water of Plantane the like quantity and of â—he Juyce of Burdock-roots two ounces â—crape into them half a pound of Castle-soap and a quarter of a pound of the best Fulling-Earth with a like quantity of Chalk infuse â—hem in hot water and let the Cloaths soak in it over a gentle fire and so washing them out in other water five or six hours after you will find them exceeding white To recover Lawn Tiffany Musling or Lace when they are faded Take of the Water of Vervine a quart half a pint of the Water that distills from the Vine a handfull of the Roots of Primroses and as many Rosemary-flowers add to these a quart of new Milk boil them together with the further addition of two ounceâ— of Allom-powder and steep the things therein a night and a day by which means they will in Washing not only prove much whiter but coâ—tract themselves grow stiffâ— and continue a gloss or lustre for a time aâ— if they were new These things being exactly performed by those for whose sake they were written will no doubt turn to their credit and advantage CHAP. XVIII The Judicious Midwives Advice or Directions relating to the Delivery of Women in case of Natural or Unnatural Births dead Children c. Also how they ought to be used before and after Delivery With Excellent Receipts and Applications in divers cases and for Curing distempers incident to the Sex c. AS this undertaking ought to be performed with modesty and caution so I shall â—bserve both and though it may seem brief â—o some yet it cannot but be necessary and â—sefull Wherefore I have placed it as an â—ppendix to this necessary Book and in all â—onsulted the Opinion of the Learned As for a Midwife she ought to be well â—ualified knowing and expert before she â—ndertakes so great a charge not too hasty or too slow in the performance of her office â—nd ever have the fear of God before her eyes 〈◊〉 the Egyptian Midwives had when they reâ—sed to destroy the Hebrew Male-children 〈◊〉 regarding their Oaths on Earth which is 〈◊〉 doubt bound in Heaven But not longer 〈◊〉 prologue I shall proceed to the material â—atter and first what ought to be observed â—pon the lying down of a Woman in Child-â—ed If her Travail be hard and tedious to inliven her spirits and keep her in heart givâ— her Cordial Essence Syrups or Cordial Waters such as are sutable on such occasions She may also take Chicken-broth seconded by a poached Egg or such like-matter no to excess but moderately As for the postures in case of Delivery few are ignorant of them therefore to avoid abscenity I shalâ— wave them and proceed to what is morâ— necessary and material In case of Delivery the Midwife must witâ— patience expect the assistance of Nature whicâ— on that occasion wonderfully operates anâ— not abruptly break the Membrane lest thâ— life of one or the other be endangered unleâ—â— a great necessity require it but rather suffeâ— the Childs head to do it and when that 〈◊〉 done and the pangs come gently draw fortâ— the Birth if it be the right way forward 〈◊〉 not means must be used to turn it as thâ— motion of the Woman and the diligence 〈◊〉 the Midwife Walking up and down thâ— Room in this case if the Woman be able 〈◊〉 not at all amiss nor sudden turning her selâ— whereby she may reduce the Infant to a rigâ—â— posture and so have an easie Delivery foâ— Children in the Womb lying cross-way or sprawling not only occasion danger to thâ— Woman and hard Labour but sometimeâ— by reason of an unskilfull Midwife Death 〈◊〉 â—he one or the other the Natural Birth being with the head foremost and when a Child â—s so taken forth commonly with the face â—ownward lay it upon its back for the adâ—antage of respiration and then with an Inâ—â—rument very sharp let the Midwife cut the Navel-string about four Inches from the fastâ—ing tying that that remains with a piece of â—ilk string cover then the Child's head and stomach not suffering any thing to press the â—ace