the Marshall must vnderstand knowe the bloede royall for some Lorde is of the blood royall and of small lyuelyhood and some knight is wedded vnto a Lady of roiall blood she shall keep the estate of her Lords blood and therefore the royall blood shall haue the reuerence as I haue shewed you before also a Marshall muste take hee de of the birth and next of the line of the blood royall Also hee must take héede of the Kings officers of the chanceler ste ward Chamberlaine Treasurer comptroler Also the Marshall must take heed vnto strangers and putthem to worship and reuereuce for if they haue good cheere it is your Soueraines honor Also a Marshall must take heede if the King send your Soueraine any message if he send a knight receiue him as a Baron and if he sende a Yeoman receiue him as a squire and if he send a groome receiue him as a Yoman Also it is no rebuke to a Knight tosette a groome of the Kings at his table Heere endeth the book of Caruing Heere followeth how to make Marchpaine and Ipocras How to make good Marchpaine FIrst take a poūd of long small almonds and blanch them in cold water and dry the as posible as you can then grinde them small and put no licour to them but as you must néedes to kéep them from oyling and that licour that you put in muste bee rose water in manner as you shall think good but wet your pestell therin when ye hau beaten them fine take halfe a pounde suger and more and see that it bee beaten small in pouder it must be fine then put it to your almonds and beat them together when they bee beaten take your wafers and cut them compusse rounde and of the bignes you will haue your Marchpane and then assoone as yee can after the tempering of your stuffe let it bee put in your past and strike it abroad with a flat sticke as euen as ye can and pinch the very stuff as it were an edge set vpon and then put a paper vnder it and set it vpon a faire boord and lay a latin basin ouer it the bottome vpward and then lay burning coales vppon the bottome of the basin to see how it baketh if it happen to bren too fast in some place folde Papers as broade as the place is and lay it vpon that place and thus with atttending ye shall bake it a little more then a quarter of an houre and when it is well baked put on your golde and biskets and stickin conficts and so you shall make a good Marchpaine Or euer that you bake it you muste caste on it fine suger and rose water that wil make it look like Ice To make marchpane Take halfe a pounde of blanched Almonds and of white Sugar a quarter of a pound of Rose water half an ounce and of damaske water as much beat the almōds with a little of the same water and grind them till they be small set them on a fewe coales of fire till they wax thicke then beat them againe with the suger fine then mix the swéet waters and them together and so gather thē and fashion your marchpane then take Water cakes of the broadest making cut them square paste them together with a litle liquor and when you haue made them as broade as will serue your purpose haue ready made a hoope of a green hasel wand of the thicknes of half an inche on the inner side smooth and on the outward side round and smooth without any knags lay this hoope vpon your water cakes aforesaid and then fill your hoop with the geare aboue named y e thicknes of the hoope the same driuen smooth aboue with the back of a siluer spoone as yee doe a tart cut away all the parts of the cakes euen close by the outside of the hoope with a sharpe knife that it may bee round then hauing white paper vuderneath it set it vpon a warme harth or vppon an instrument of iron and brasse made for the same purpose or into an ouen after the bread is taken out so it be not stopped it may not bake but onely bee harde and through dried ye may while it is moist stick it full of cumfets of sundry colours in comely order yee must moist it ouer with rosewater and Suger togeather make it smooth and so set it in the ouen or other instrument the clearer it is like Lantarne horne so much the more commended If it be through dried and kept in a warm and drie aire a marchpane will last many yeares It is a comfortable meat for weak folkes such as haue lost the tast of meates by much and long sicknes the greatest secret that is in making of this cleare is with a little fine flower of rice rose water and suger beaten together and laid thin ouer the marchpane ere it go to drying this will make it shine like Ice and ladies report To make Ipocras Take a gallon of wine and an ounce of sinamō two ounces of ginger and a poūd of sugar twentie cloues brused and twēty corns of pepper grosse beaten and let al those soke one night and let it run through a bag To make Ipocras Take of chosen sinamon two ounces of fine ginger one ounce of graines halfe an ounce bruse them all and steepe them in thrée or foure pints of good odifferous wine with a pound of suger by the space of foure and twenty houres than put them into an Ipocras bag of woollen and so receiue the liquor The readiest and best way is to put the spices with the half pound of suger and the wine into a bottell or a stone pot stopped close after twenty foure houres it will bee readie than cast a thin linnen cloth and a peece of a boulter cloth in the mouth and let it so much runne through as yee will occupye at once and keepe the vessell close for it will so well keepe both the sprite odour and vertue of the wine and also spices FINIS
the platter a dish of butter vnderneath him an other vpon him because of burning and wheÌ„ it is enough then set it foorth casting vpon him in the seruice blaunch pouder Sinamon Ginger and Suger To make Mortirs of a Capon Hen or pullet TAke a well fleshed Capon Henne or pullet scalde and dresse him then put him into a pot of faire water and ther let it seeth til it be tender then take it and pul all the flesh from his bones and beat it in a stone morter and when you thinke it halfe beaten put some of the same licour into it and then beate it til it be fine then take it out and straine it with a litle rose-water out of a strainer into a dishe then take it and set it on a chafingdish of coles with a little Suger put to it and so stirre it with your knife lay it in a faire dishe in three long â—owes theÌ„ take blanch pouder made of Sinamon and Suger and cast vpon it and so serue it forth To make a colluce TAke all the bones and legges of the aforesaid Capon Henne or pullet and beat them fine in a stone Morter putting to it halfe a pinte or more of the same licour that it was sodden in then straine it and put to it a litle Suger then put it into a stone Crewes and so drinke it warm first and last A made dish of the proportion of an Egge for flesh daies MAke in all your things your farsing stuffe as you do for your Cabbadge euen so much as will fill a Bladder Frst take a drie bladder wash it cleane that is of a Calfe or of a Stere and cut a little hole in the toppe and then put in all your farseing stuffe and when you haue filled it then close the bladder toppe binding it with a threede and then put it into freshe Beefe broth or Mutton broth and there let it seeth till it be enough then take it out and let it stand still til it be somewhat stiffe then cut away the bladder from it and take another drie bladder and washe it clean let it be bigger somewhat theÌ„ the other was before and cut it broad at the toppe wherby your farsing stuffe may in the hole goe and when it is in then so many whites of Egges being rawe as may run round about him both aboue and be neath within the bladder cleane couered with it then bind vp your bladder mouth and put into your broth againe the Bladder and there let it seeth till the white be hardened about the farsing then take it out and cut away the bladder then set it in a faire dish laying the parselie vpon it and so serue it forth Thus may you make small Egges to the number of sixe or eight in a dish in like maner hauing a bladder for the same purpose To still a Capon for a sicke person TAke a well fleshed capon faire scalded and drest and put him into an earthen pot put to it Burrage and Buglas three handfull of mints one handfull of Hartes tung and Langdebeefe a handfull of Isope put thereto a pinte of Clarret wine and a pinte of cleane water and twelue Proynes and when you haue so doon couer the pot with a dish or saucer and vpon that all to couer course paste that no aire come out then take the pot and hang in a Brasse pot vp to y e brimmes of your paste and so let it boile for twelue houres at the least alwaies as your water that is in the brasse pot doth coÌ„sume be sure to haue in readines another pot of hotte water at the fire to fill it as long as it doth seeth for the twelue howers and when the howers be past take it from the fire and let it coole for one hower then vnlose and strain the licour from the capon into a faire pot taking euery morning warme foure or fiue spoone fuls next to your hart which shall comfort and restore nature to you beeyng sicke vsing this aforesaide capon To Preserue Quinces in sirrop all the yeere TAke three pound of quinces being pared and cored two pounde of Suger and three quarts of faire running water put all these togeather in an earthen pan and let them boyle with a soft fire when they be skimmed couer them close that no ayre maye come out from them you must put cloues and Sinamon to it after it is skimmed of quantitie as you will haue them to taste if you wil know when they be boyled enough hang a linnen cloth between the couer and the pan so that a good deale of it may hang in the licour when the cloth is very red they be boiled enough let them stand till they be colde then put them in Galley pots sirroppe and so wil they keepe a yeere To conserue wardens all the yeere in sirrop TAke your wardens and put them into a great Earthen pot and couer them close set them in an Ouen when you haue set in your white bread when you haue drawne your white bread and your pot that they be so colde that you may handle them then pill the thin skinne from them ouer a pewter dish that you may saue all the sirroppe that falleth from them put to them a quarte of the same sirroppe and a pinte of Rosewhter and boile them together with a fewe Cloues and Sinnamon and when it is reasonable thick and cold put your wardens and Sirroppe into a Galley pot and sée alwaies that the Syrrop bee aboue the Wardens or any other thing that you conserue To conserue cherries Damesins or wheat plummes all the yeere in the sirrop FIrst take faire water so much as you shall think meete and one pound of suger and put them both into a faire bason and set the same ouer a soft fire till the suger be melted then put the reto one pound and an halfe of chirries or Damsins and let them boile till they breake then couer them close til they be colde then put them in your gally pottes and so keep them this wise kéeping proportion in weight of Suger and fruite you may conserue as much as you list putting therto Sinamon and cloues as is aforesaid To make a paste of Suger where of a man may make al manner of fruits and other fine thinges with their forme as Plates Dishes Cuppes and such like thinges where with you may furnish a Table TAke Gumme and dragant asmuch as you wil and steep it in Rosewater til it be mollified and for foure ounces of suger take of it the bignes of a beane the iuyce of Lemons a walnut shet ful and a little of the white of an eg But you must first take the gumme and beat it so much with a postell in a brasen morter till it be come like water then put to it the iuyce with the white of an egge incorporating al these wel together this don take foure ounces of fine white
heede must be taken that it take not y e smoke so that it sauour not of the fire In this maner may be drest the Peaches or Lemmons Orrenges Apples greene Walnuts and other liste being boiled more or lesse according to the nature of the fruits To bray golde TAke Golde leaues fower drops of hony mixe it wel together and put it into a glasse and when you will occupie it stéep and temper it in gumme water and it will be good To make a condonack TAke Quinces and pare thē take out the cores and séeth them in fair water vntil they break thē strain them through a fine strainer and for eight pound of the said strained quinces you must put in 3. pound of Suger and mingle it together in a vessel and boile them en the fire alwaies stirring it vntil it be sodden which you may perceiue for that it will no longer cleaue to the vessel but you may stāp muske in powder you may also ad spice to it as Ginger Sinamon Cloues and Nutmegges as much as you think méet boyling the muske with a litle Uineger then with a broad slice of wood spread of this confection vpon a table which must be first strewed with Suger and there make what proportion you wil and set it in the sunne vntil it be drye and when it hath stood a while turn it vpsidown making alwaies a bed of Suger both vnder and aboue and turne them still and drye them in the sunne vntill they haue gotten a crust In like maner you may dresse Peares Peaches Damsins and other fruites To make confections of Mellons or Pompones TAke what quantity of Mellons you think best and take them before they be ripe but let thē be good and make as many cuts in thē as they be marked with quarters on euery side and hauing mundified them and taken out the cores and curnels and péeled the vtter rinde steepe them in good Uineger and leauing them so the space of ten daies when you haue taken them out take other vineger and stéepe them a new againe other ten daies remouing and stirring them euery daye then when time shalbetake them out and put them in a course linnen cloth drying and wiping them and set thē in the ayre the space of a day and a night then boyle them in Hony and by the space of x. daies giue them euery day a little boyling leauing them alwaies in the Hony and they must boile at euery boiling but one walm then take the peeces and put thē in a pot with pouder of cloues Ginger and Nutmegges and peeces of Sinnamon thus doone make one bed of the peeces of Mellons and another of the spices and then powre white Honnie vpon all in the said pots or vessels The stilling of a capon a great restoritie TAke a yong Capon that is well fleshed and not fat a knuckle of yong Ueale that is sucking and let not fat be vpon it and all to back it bones and all and fles the cap on cleane the skin from the fleshe and quarter it in foure quarters and all to burst it bones and al and put the Ueale and it altogether in an earthen pot and put to it a pinte of Red wine and eight spoonfulles of rose water and half a pound of small raisons and Currants and soure Dates quartred and a handfull of Rosemary flowers and a handful of Burrage flowers and twenty or thirtie whole maces and take and couer the pot close with a couer and take paste and put about the pols mouth that no ayre come forth and set it within a brasse pot full of water on the fire and let it boile there eight houres and then take the ladle and bruse it altogether within the pot and put it in a faire strainer and straine it through with the Ladle and let no fat be vpon the broth but that it may be blowne or els taken with a feather and euery daye next your hart drinke halfe a dozen spoonefulles thereof with a Cake of Manus christi and againe at foure of the clocke in the afternoone To make good sope FIrst you must take halfe a strike of asshen Ashes and a quarte of Lime then you must mingle both these together and then you must fil a pan full of water and seeth them well so done you must t take foure pound of beastes tallow and put it into the Lye and séeth them together vntill it be hard To make Quinces in Sirrope TAke thirty Quinces to the quantity of this sirrop take a pottel of water and put it in a pan and then take the whites of six egges and beat them with an other pottle of water then put it altogether and put therto twelue or fouretéen pound of Suger as you shal see cause and seeth it and skim it very cleane and then put to it two ounces of cloues and bruse thē a very little and let them seeth vntill the some do rise very black and then skimme of the cloues again wash them in faire water and dry them and put them in again and your quinces also Put to them half a pint of rosewater and then put the Sirrope in a faire earthen pot or panne and lay a shéet foure times double vpon them to kéep in y e heat and so let it stand a day or two and then put them the sirop in a vessell that was neuer occupied couer them close but in the beginning pare your quinces and core them séeth them in faire water vntill they be tender and then take them vp and lay them that the water may runne from them cleane and when they be cold then put thē into your sirrope as it is aboue said To make conserue of Barberies TAke your Barberies and picke them cleane and set thē ouer a soft fire and put to them Rosewater as much as you thinke good then when you thinke it be sodde enough straine that and then séeth it againe and to euery pound of Barberies one pound of suger and meat your conserue To make a Pudding of a Calues chaldron First take y e chaldron let it be washed scalded perboyled and let it be chopped stamped fine in a morter and while it is hotte straine it through a cullender and halfe a dozen of Egges both whites and yolkes with all maner of hearbs to them a handful or two let the hearbes be shred small and put them to the chaldron and a good handful of grated bread then take a handfull of flower and put it to it all then take an Drenge pil out of the sirope and mingle with it then season it with Sinamon and Ginger and a fewe Cloues and mace and a little Rosewater and Marrowe or Suet Butter a good quantity thereof close it vp so it be not dry baked then take the thinnest of y e sheepes kel and wrapt the meat in then rease the coffin of fine paste and put it in To boile
yolks of rawe Egges and let it boile till it be somewhat thicke then toste your toste soake them in a little Butter and Suger and spread thinne your spinnage vpon them and set them on a dish before the fire a litle while so serue them with a litle suger vpon them To bake a Citron pie TAke your citron pare it and slice it in peeces and boile it with grose pepper and Ginger and so lay it in your Paste with butter and when it is almost baked put thereto Uineger Butter and Suger and let it stande in the Ouen a while and soke An other way to bake Citrons WHen your Citrons be pared slyced laye it in your Paste with small Raysons and season them with Pepper ginger and fine suger To bake Aloes TAke a Legge of mutton or Ueale and cut it in thinne slices take parseley Time Margerom Sauerie chop them small with ii or iii. yolkes of hard Egges and put there to a good many Currants then put these hearbs in the slices with a péece of Butter in each of them and wrap them together and lay them close in your Paste season them with Cloues Mace Sinamon Suger and a lyttle whole pepper Currans and Barberies cast vpon them and put a dish of butter to them whē they be almost baked put in a little Vergious To bray Golde TAke Golde leaues fower drops of hony mix it wel together and put it into a Glasse and when you will occupy it stéep and temper it in gumme water and it will be good To make conserues of Roses and of any other flowers TAke your Roses before they be fullye sprung out and chop off the white of them and let the Roses be dried one daye or two before they be stamped and to one vnce of these flowers take one vnce and a halfe of fine beaten Suger and let your roses be beatē as you can and after beat your roses and Suger together againe then put the Conserue into a faire glasse And likewise make all Conserue of Flowers To make conserue of cherries and other fruites TAke halfe a pound of Cherries boile them dry in their own licour and thē straine them through a Hearne rale and when you haue strained them put in two pounde of fine beaten Suger and boyle them together a prety while and then put your Conserue in a pot To seeth a carpe FIrst take a Carpe and boile it in water and salt then take of the broth and put in a litle pot then put therto as much Wine as there is broth with Rosemary Parselie Time and margerum bounde together and put them into the pot put thereto a good manie of sliced Onyons small raisons whole maces a dish of butter and a little suger so that it be not too sharp nor two swéet and let all these seeth together if the wine be not sharpe enough then put there to a little Vineger and so serue it vpon soppes with broth To seeth a pike FIrst seeth the Pike in water and salte with Rosemarie Parsely and Tyme then take the best of the broth and put into a litle pot then put therto the ruffilt of the pyke small Raisons whole Mace whole pepper twelue or thirtéen Dates a good peece of Butter a goblet of white wine and a litle yeast and whē they haue boyled a good while put in a little vineger suger and Ginger so serue the pyke with the Ruffilt and broth vpon soppes To boyle cockles TAke water vineger pepper and béere and put the cockles in it then let them séeth a good while serue thē broth and all You may seeth them in nothing but in water and salt if you wil. To boyle a carpe in greene broth with a pudding in his bellie TAke the spawn of a carpe and boile and crumble it as fine as you can thē take grated bread smal raisons dates minced cinamon suger cloues and Mace and Pepper and a little salte mingled altogeather and take a good handful of sage and boile it tender and straine it with thrée or foure yolkes of Egges and one white and put to the spawne with a little creame and Rosewater then take the carpe and put the pudding in the bellie and seeth him in water and salt and whē he is almost boyled take some of the spawne and of the best of the broth and put it into a little pot with a little white wine and a good péece of butter and thrée or foure Onyons whole Mace whole Pepper and small Raisons and thrée or sower Dates and when it is a good deale sodden put in a good deale of séeded spinnage strain it with thrée or fower yolks of Egges and the Onyons that you put into the Broth with a little Vergious and put it to your Broth and if it be too sharpe put in a little Suger and so laye your Carpe vpon soppes and poure the Broth vpon it To make an Almond Custard TAke a good sort of almonds blanched and stampe them with Water and straine them with water and a litle rose-water and twelue Egges then season it with a little synamon suger and a good deale of Ginger then set it vpon a pot of seething water when it is enough stick Dates in it To make a blanch marger on the fish day TAke whites of egges and creme and boile them on a chafingdish on coles till they Curd then will their whay goe from them then put away the whay then put to the Curd a little Rosewater then straine it and season it with suger To bake chickins FIrst season them with cloues mace pepper and salt and put to them currans and Barberies and slitte an apple and cast synamon and suger vpon the apple and lay it in the bottome and to it put a dish of butter and when it is almost enough baked put a little suger vergious and orenges To make a Pudding in a pot TAke a peece of a Legge of Mutton or Veale and perboyle it well then shred it very fine with as much suet as there is mutton and season it with a little pepperand salte Cloues and Mace with a good deale of synamon and Ginger then put it in a little pot and put thereto a good quantity of Currans and Prunes and two or thrée Dates cut the long wayes and let it séethe softly with a little vergious vpon sops and so serue it with suger To stew Steakes TAke the great Ribbes of an Necke of mutton and choppe them asunder and wash them wel thē put them in a platter one by another and set them on a chafindish of coales couer them and turne them now and then so let them stew til they be halfe enough then take Parseley Time Margerome and Onyons and chop them very small and cast vpon the steakes put therto one spoonfull of vergious and two or thrée spoonfulles of Wine a little butter and Marrowe let them boyle till the mutton be tender
one pound and a halfe of suger into the water and put in two whites of egges and beat them altogether then set them on the fire in a brasse vessel when they boyle skimme them very clean and clense them through a Jelly bagge then set it on the fire and put in the Orrenges Vse walnuts in like maner and vse lemmons and Pomecitrons in like sorte but they must lye in water but one night To preserue Quinces al the yere through whole and soft TAke as is aforesaide one pound of water and three pound of Suger break it into very smal péeces and in all things as you did before then take twelue Quinces and core them very clean pare them and washe them and put into you sirrup when the skim is taken off let them seeth very soft vntill they be tender then take them vp very softly for breaking and lay them in a faire thing one by another theÌ„ straine your firrupe and set it on the fire again then put in your Quinces haue a quick fire let them seeth apace and turne them with your sticke and when they be almost ready put in some Rosewater and let them seeth and when you thinke they be ready take vp some of the sirrope in a spoone and if it be thick like a zelly wheÌ„ it is colde then take of your Pan and put your Quinces into pots and your sirrope to theÌ„ and put into your pots litle stickes of Sinamon and a fewe cloues and when they be colde couer them with paper pricked full of small holes FINIS THE Booke of Caruing and Sewing And all the feastes in the yeere for the seruice of a Prince or any other estate as yee shall finde each Office the seruice according in this booke following AT LONDON Printed by E. Allde for Edward White dwelling at the little North doore of S. Paules at the signe of the Gunne Tearmes of a Caruer BReake that Deare Leach that Brawn reare that Goose lift that Swan sauce that Capon spoyle that Hen fursh that chickeÌ„ vnbrace that Malard vnlace that connie dismember that Heron display that Crane disfigure that Pecock vnioynt that Bitture vntach that Cnrlew alay that Fesaunt wing that Partrich wing that Quaile mince that Plouer thie that Pigion broder that passtie thie that Wodcock thie all manner of small birds Timber the fire tire that egge chine that Salmon string that Lampry splat that Pike sauce that place Sauce that Tench â—â—lay that Breme side that Haddock tusk that Barbel culpon that Troute finne that Cheuine transen that Eele traunch that Sturgion vndertraunch that purpes tame that crab barde that Lobster Heere endeth the goodly Tearmes Heere beginneth Butler and Panter THou shalt be butler and panter al the first yere and ye must haue thrée pantry kniues one knife to square trencher loaues another to be a chipper the thirde shall bee sharpe for to make smooth trenchers than chip your soueraignes breade hot and all other bread let it be a day old houshould bread thrée daies olde trencher bread foure dayes olde then look your salt be white and dry the plouer made of Juory two inches brode and thrée inches long and looke that your saltseller lid touch not the salt than looke your table clothes towels and napkins bee faire folden in a chest or hanged vpon a pearch than look your Table kniues bee faire pullished and your spoones cleane then looke yee haue two tarriours a more and a lesse and wine cannels of box made according and a sharpe gimlet and faucets And when ye set a pipe on broche dooe thus sette it toure fingers broade aboue the nether chine vpwardes astaunt and then shall the lies neuer arise Also looke yee haue in all seasons butter chéese apples peares nuts plumes grapes dates figges and raysons compost gréene ginger and chard Quince Serue fasting butter plums damsons cheries and grapes After meat peares nuts strawberies hutelberies and hard chéese Also blaundrels or pipins with caraway in confects after supper rest apples and peares with blanch pouder and hard chéese beware of Cow cream and of Strawberies hurtelberies iuncat for cheese wil make your soueraigne sick but he eate hard chéese Harde chéese hath these operations it will keepe the stomacke open butter is wholsome first and last for it will doe away all poysons Mylke Creame and Jouncate they will close the maw and so dooth a posset therefore eate harde chéese and drinke Rumney Modom beware of gréene Salets and rawe fruites for they will make your Soueraigne sicke therefore sette not much by such meates as will sette your teethe on edge therefore eate an Almond and hard cheese but eat not much chéese without Romney modon Also of diuers drinkes if their fumositiues haue displeased your soueraine let him eate a raw apple and the fumositiues wil cease measure is a mery meane and if it be well vsed abstinence is to be praised when God therewith is pleased Also take good héede of your wines euery night with a candle voth red Wine and sweete wine and looke they reboyle nor leeke not and wash the pype heades euery night with colde water and looke yée aclenching iron ads and linnen clothes if néede be and if they reboile ye shall know by the hissing therefore keepe an emptie pipe with the lies of couloured rose and draw the reboiled wine to the lies and it shall helpe it And if the sweet wine pale drawe it into a Ramney vessell for léesing Heere followeth the names of Wines Red wine White wine Claret Wyne Osey Caprick Campolet Rennish wine Malmesey Bastard Tyre Rumney Muscadel Clary Raspis Vernage Cute piment and Ipocras For to make Ipocras Take ginger pepper graines canell sinamon sugar and fornesole that looke yee haue fine or sixe bags of your Ipocras to run in and a pearch that your renners may ren on than must ye haue sixe peuter basins to stand vnder your bags then look your spice be ready and your ginger well pared or it be beaten to pouder than looke your stalkes of sinamon be well coloured and swéete canell is not so gentle in operation sinamon is hotte and dry graines of paradice be hot and moist ginger grains long pepper and suger ben hot and moist sinamon Canell and redde wine colouring Nowe knowe yee the proportions of your Ipocras than beate your pouders eache by them selfe and put them in bladders and bange your bagges sure that no bagge touch other but let eache basing touch other let the first basin bee of a gallon and each of the other a pottell that put in your basin a gallon of redde Wine put thereto your pouders and stirre them well than put them into the first bagge and let it ren than put them in the seconde bagge than take a peece in your hande and assay if it be stronge of Ginger and alay it with sinamon and it be strong of sinamon alay it with suger and look ye let it ren