To make conserue of any fruit you please you shall take the fruit you intend to make conserue of and if it be stone fruit you shal take out the stones if other fruit take away the paring and core and then boile them in faire running water to a reasonable height then draine them from thence and put them into a fresh vessell with Claret wine or White wine according to the colour of the fruit and so boyle them to a thicke pap all to mashing breaking and stirring them together then to euery pound of pappe put to a pound of Suger and so stirre them all well together and being very hot straine them through faire strainers and so pâ—t it vp To make conserue of Flowers as Roses Violets Gillyflowers and such like you shall take the flowers from the stalkes and with a paire of sheeres cut away the white ends at the roots thereof and then put them into a stone morter or woodden brake and there crush or beate them till they bee come to a soft substance and then to euerie pound therof take a pound of fine refined suger wel â—earst and beate it all together till it come to one intire bodie and then pot it vp and vse it as occasion shall serue To make the best Wafers take the finest wheat-flower you can get and mixe it with creame the yelkes of eggs rosewater suger and cinamon til it be a little thicker then Pan-cake batter and then warming your wafer-yrons on a Char-coale fire annoint them first with sweete butter and then lay on your batter and presse it and bake it white or browne at your pleasure To make an excellent Marmalade of Oranges take the Oranges and with a knife pare off as thinne as is possible the vppermost rinde of the Orange yet in such sort as by no meanes you alter the coloâ—r of the Orange then steepe them in faire water changing the water twice a day till you find no bitternesse of taste therein then take them forth and first boyle them in faire running water and when they are soft remoue them into roâ—ewater and boile them therein till they breake then to euery pound of the pulpe put a pound of â—eined sugar and so hauing masht and stirred them all wel together straine it through very faire strainers into boxes and so vse it as you shal see occasion Take a pottle of fine flower and a pound of butter a pound of Suger one ounce of Mace and so much rose-Rose-water as will mingle the flower into a stiffe paste and a good season of Salt and so linead it and role out the cakethin and bake them on papers Take a quarter of a pound of fine suger well beaten and as much flower finely boulted with a quantitie of Aniseedes a little bruised and mingle all together then take two egges and beate them very well whites and all then put in the mingled stuffe aforesaid and beate all together a good while then put it into a mould wiping the bottome euer first with butter to make it come out easily and in the baking turne it once or twice as you shall haue occasion and so serue it whole or in slices at your pleasure Take sweete Apples and stampe them as you doe see Cider then presse them through a bagge as you do veriuce then put it into a ferkin wherein you will keep your Quinces and then gather your Quinces and wipe them cleane and neither chore them nor pare them but onely take the blacks from the tops and so put them into the ferkin of Cider and therein you may keepe them all the yeare very faire and take them not out of the liquor but as you are ready to vse them whether it be for pies or any other purpose and then pare them and chore them as you thinke good Take a gallon of Clarret or White-wine and put therin foure ounces of Ginger an ounce and a halfe of Nutmegs of Cloues one quarter of Suger foure pound let all this stand together in a pot at least twelue houres then take it and put it into a cleane bagge made for the purpose so that the wine may come with good leasure from the spices Take Quinces and wipe them very cleane and then chore them as you chore them put the chores straight into faire water and let the chores and the water boyle when the water boyleth put in the Quinces vnpared and let them buyle till they be tender and then take them out and pare them and euer as you pare them put them straight into suger finely beaten then take the water they were sodden in and straine it through a faire cloth and take as much of the same water as you thinke will make Sirrop enough for the Quinces and put in some of your suger and let it boyle a while and then put in your Quinces and let them boyle a while and turne them and cast on a good deale of suger vpon them they must seeth apace and euer as you turne them couer them still with suger til you haue bestowed all your suger when you thinke that your Quinces are tender enough take them fourth and if your sirrop be not stiffe enough you may seeth it againe after the Quinces are forth To euerrie pound of Quinces you must take more then a pound of suger for the more suger you take the fairer your Quinces will bee and the better and longer they will keepe Take two gallons of faire water and set it on the fier and when it is luke-warme beate the whites of fiue or six egs and put them into the water and stir it well and then let the water seeth and when it riseth vp all on a curd then scumme it off Take Quinces and pare them and quarter them and cut out the chores then take as many pound of your Quinces as of your suger and put them into your liquor and let it boyle till your liquor bee as ill coloured as French Wine and when they be very tender then take a faire new canuase cloth faire washt and straine your Quinces through it with some of your liquor if they will not go thorow easily then if you will make it very pleasant take a little Muske and lay it in Rosewater and put it thereto then take and seeth it vntill it be of such substance that when it is cold it will cut with a knife and then put it into a faire boxe and if you please lay leafe-gold thereon Take all the parings of your Quinces that you make your Conserue withall and three or foure other Quinces and cut them in peeces and boyle the same parings and the other peeces in two or three gallons of water and so let them boyle till all the strength bee sodden out of the said Quinces and parings and if any skumme arise whilest it boyles take it away then let the said water run thorow a
Ginger bread take a quart of hony and set it on the coales and refine it then take a penny worth of Ginger as much pepper as much Licoras and a quarter of a pound of Aniseeds and a penny worth of Saunders All these must be beaten and sâ—arsed and so put into the hony then put in a quarter of a pint of Clarret wine or old Ale then take three penny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe Past and then make it into Cakes and drie them gently To make ordinary Quince Cakes take a good peece of a preserued Quince and beate it in a morter and worke it vp into a very stiffe past with fine searst Sugar then print it and drie them gently To make most Artificiall Cinamon stickes take an ounce of Cinamon pound it and half a pound of suger then take some gumme Dragon and put it in steepe in rose-Rosewater then take thereof to the quantity of a hasell nut and worke it out and print it and roule it in forme of a Cinamon sticke To make Cinamon water take a pottle of the best Ale and a pottle of sacke lees a pound of Cinamon sliced fine and put them together and let them stand two daies Then distill them in a limbecke or glasse Still To make Wormewood water take two gallons of good Ale a pound of Aniseeds halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of worme wood and put them into the Ale and let them stand all night and then distill them in a limbeck with a moderate fire To make sweet water of the best kind take a thousand damaske roses two good handfuls of Lauendar knops a three peny waight of mace two ounces of cloues btuised a quart of running water put a little water into the bottome of an earthen pot and then put in your Roses and Lauender with the spices by little and little and in the putting in alwaies knead them downe with your fist and so continue it vntill yon haue wrought vp all your Roses and Lauender and in the working betweene put in alwaies a little of your water then stop your pot close and let it stand foure daies in which time euery morning and euening put in your hand and pull from the bottome of your pot the said Roses working it for a time and then distill it and hang in the glasse of water a graine or two of Muske wrapt in a peece of Sarcenet or fine cloth Others to make sweet water take of Ireos two ounces of Calamus halfe an ounce of Cipresse rootes halfe an ounce of yellow Saunders nine drams of Cloues bruised one ounce of Beniamin one ounce of Storax Calamint one ounce and of Muske twelue graines and infusing all these in rose-Rose-water distill it To make an excellent Date-Leach take Dates and take out the stones and the white rinde and beate them with Suger Cinamon and Ginger very finely then work it as you would worke a peece of Paste and then print them as you please To make a kind of Suger plate take Gumme Dragon and lay it in Rose-water two daies then take the powder of faire Heapps and Suger and the iuyce of an Orange beate all these together in a Morter then take it out and worke it with your hand and print it at your pleasure To make excellent spice Cakes take halfe a pecke of very fine Wheat-flower take almost one pound of sweet butter and some good milke and creame mixt together set it on the fire and put in your butter and a good deale of sugar and let it melt together then straine Saffron into your milke a good quantity then take seuen or eight spoonefull of good Ale barme and eight egges with two yelkes and mix them together then put your milke to it when it is somewhat cold and into your flower put salt Aniseedes bruised Cloues and Mace and a good deale of Cinamon then worke all together good and stiffe that you need not worke in any flower after then put in a little rosewater cold then rub it well in the thing you knead it in and worke it throughly if it be not sweet enough scrape in a little more suger and pull it all in peeces and hurle in a good quantity of Currants and so worke all together againe and bake your Cake as you see cause in a gentle warme ouen To make a very good Banbury Cake take 4. pounds of Currants and wash and picke them very cleane and drie them in a cloth then take three egges and put away one yelke and beate them and straine them with good barme putting thereto Cloues Mace Cinamon and Nutmegges then take a pint of creame and as much mornings milke and set it one the fire till the cold bee taken away then take flower and put in good store of cold butter and suger then put in your egges barme and meale and worke them all together an houre or more then saue a part of the Past and the rest breake in peeces and worke in your Currants which done mould your Cake of what quantity you please And then with that past which hath not any Currants couer it very thinne both vnderneath and a loft And so bake it according to the bignesse To make the best March-pane take the best Iordan almonds blaunch them in warm water then put them into a stone morter and with a wooden pestell beate them to pappe then take of the finest refined sugar well searst and to pappe then take of the finest refined suger well searst and with it Damaske rosewater beate it to a good stiffe paste allowing almost to euery Iordan almond three spoonful of suger then when it is brought thus to a paste lay it vpon a faire table strowing searst suger vnder it mould it like leauen then with a roling-pin role it forth and lay it vpon wafers washt with rosewater then pinch it about the sides and put it into what forme you please then strow searst suger all ouer it which done wash it ouer with rosewater and suger mixt together for that will make the Ice then adorne it with Cumfets guilding or whatsoeuer deuices you please and so set it into a hot stoue and there bake it crispie and so serue it forth Some vse to mixe with the paste cinamon and ginger finely searst but I referre that to your particular taste To make paste of Genoa you shall take Quinces after they haue been boiled soft and beate them in a morter with refined suger cinamon and ginger finely searst aâ—d Damaske rosewater till it come to a stiffe paste and role it forth and print it and so bake it in a stoue and in this sort you may make paste of Peares Apples Wardens Plummes of all kinds Cherries Barberies or what other fruit you please
together as a lesser wild-fowle and a lesser land-fowle a great wild-fowle and a great land-fowle a hot bak't meate and a cold and for made dishes and Quelquechoses which relie on the inuention of the Cooke they are to bee thrust in into euery place that is emptie and so sprinckled ouer all the table and this is the best method for the extraordinarie great feasts of Princes But in case it bee for much more humble meanes then lesse care and fewer dishes may discharge it yee before I proceed to that lower rate you shall vnderstand that in these great Feasts of Princes though I haue mentioned nothing but Flesh yet is not fish to be exempted for it is a beautie and an honour vnto euery Feast and is to be placed amongst all the seuerall seruices as thus as amongst your Sallets all sorts of â—ouse-fish that liues in the fresh water amongst your Fricases all manner of fride-fish amongst your boyld-meates all fish in broaths amongst your rost-meates all fish serued hot but drie amongst the bak't-meates all fish bak't and sea-fish that is soust as sturgion and the like and amongst your Carbonados fish that is broild As for your second course to it belongeth all manner of shell-fish either in the shell or without the hot to goe vp with the hot meate and the cold with the cold And thus shall the Feast be royall and the seruice worthie Now for a more humble Feast or an ordinary proportion which any good man may keepe in his family for the entertainment of his true and worthie friends it must hold limitation with his prouision and the season of the yeere for summer affords what winter wants and winter is master of that which summer can but with difficultie haue it is good then for him that intends to feast to set downe the full number of his full dishes that is dishes of meate that are of substance and not emptie or for shew and of these sixteene is a good proportion for one course vnto one messe as thus for example first a sheild of Brawne with Mustard secondly a boyld Capon thirdlie a boyld peece of Beefe fourthlie a Chine of Beefe rosted fifthlie a Neates Tongue rosted sixthlie a Pigge rosted seuenthlie Chewets bak't eighthlie a Goose rosted ninthlie a Swan rosted tenthly a Turkey rosted the eleuenth a Haunch of Venyson rosted the twelfth a Pastie of Venyson the thirteenth a Kid with a pudding in the belly the fourteenth an Oliue pie the fifteenth a couple of Capons the sixteenth a Custard of Dousets Now to these full dishes may bee added in Sallets Fricases quelquechoses and deuised paste as many dishes more which make the full seruice no lesse then two and thirtie dishes which is as much as can conueniently stand on one table and in one messe and after this manner you may proportion both your second and third course holding fulnesse in one halfe of the dishes and shew the other which will be both frugall in the spender contentment to the guest and much pleasure and delight to the beholders And thus much touching the ordering of great Feasts and ordinarie entertainements When our English Hous-wife is exact in these rules before rehearsed and that she is able to adorne and beaâ—tifie her table with all the vertuous illustrations meet for her knowledge shee shall then sort her mind to the vnderstanding of other House-wifely secrets right profitable and meet for her vse such as the want thereof may trouble her when need or the time requires them Therefore first I would haue her furnish her self of very good Stils for the distillation of all kindes of Waters which Stils would either bee of Tinne or sweet Earth in them shee shall distill all sorts of waters meete for the health of her Houshold as Sagewater which is good for all Rhumes and Collickes Radish water which is good for the stone Angelcia water good for infection Celadine water for sore eyes Vine water for itchings rose water and Eye-bright water for dimme sights Rosemary water for Fistuloes Treacle water for mouth cankers water of Gloues for paine in the stomacke Saxâ—â—age water for grauell and hard Vrine Allum water for old Vlcers and a world of others any of which will last a â—ull yeere at the least Then shee shall know that the best waters for the smoothing of the skinne and keeping the face delicate and amiâ—ble are those which are distilled from Beane flowers from Strawberies from Vine 〈◊〉 â—rom Goats milke from Asses milke from the whites of Eggs from the Flowers of Lillies from Dragons from Calues feete from branne or from yelkes of egges any of which will last a yeere or better First distill your water in a 〈◊〉 then put it in a glasse of great strength and fill it with those flowers again whose colour you desire as full as you can stop it and set it in the styllatorie againe and let it distill you shall haue the collour you distill Take of Rosemary flowers two handfuls of mariarome winter-sauory rosemary rewe vnset Time Germander Rybworte Harts tong Mouseare White wormwood Buglosse Red sage Liuer-worte Hoare-hound fine Lauender Issop-cropps Penny-royall Red-fenellâ— of each of these one handfull of Elycompane roots cleane pared and sliced two handfulls Then take all these afore-said and shred them but not wash them then take foure gallons and more of stronge Ale one gallon of Sack-lees and put all these aforesaid hearbeâ— shred into it and then put into it one pound of Licoras bruised halfe a pound of any seedes cleane sifted and bruised and of Mace Nutmeggs bruised of each one ounce then put altogether into your stillyng pot close couered with Rye paste and make a soft fire vnder your pot and as the head of the Limbecke heateth draw out your hot water and put in cold keeping the head of your Limbeck still with cold water but see your fire be not two rash at the first but let your water come at leasure and take heed vnto your stilling that your water change not white for it is not so strong as the first draught is and when the water is distilled take a gallon glasse with a wide mouth and put therein a pottell of the best water and cleerest and put to it a pottell of Rosa-â—olis halfe a pound of Dates bruised and one once of graynes halfe a pound of Sugar halfe an ounce of seed-pearle beaten three leaues of fine gold stirre all these together well then stop your glasse and set it in the sunne the space of one or two moneths and then clarifie it and vse it at your discretion for a spoonefull or two at a time is sufficient and the vertues are infinite Fill a pot with red wine cleane and strong and put therein the pouders of camomyle gylly flowers ginger pellytory Nutmegg Gallengall Spicknard quenebits graines of pure long pepper blacke pepper commin fenell seede smalledge parsley Sage Rew
goe to his bed made warme and with hot cloathes laid to the soales of his feete and store of clothes laid vpon him let him trie if he can force himselfe to sweat which if he do then halfe an houre after he hath sweate hee shall take hot posset ale brewed with a little Methridate and drinke a good draught thereof and rest till his fit bee passed ouer but if he be hard to sweate then with the said posset ale also you shall mix a few bruised any-seeds and that will bring sweate vpon him and thus you shall doe euery fit till they begin to cease or that sweate come naturally of it owne accord which is a true signe that the sicknesse decreaseth For the pestilent Feuer which is a continuall sicknesse full of infection and mortality you shall cause the party first to bee let blood if his strength will beare it then you shall giue him coole Iulyps made of endife or succorie water the sirrop of Violets conserue of Barberries and the iuice of Lymons well mixed simboliz'd together Also you shall giue him to drink Almond milke made with the dewition coole hearbs as violet leaues strawberrie leaues french mallowes pursline and such like and if the parties mouth shall through the heate of his stomacke or liuer inflame or grow sore you shall wash it with the syrop of mulberries and that will not onely heale it but also strengthen his stomacke If as it is most common in this sicknesse the party shall grow costiue you shall giue him a suppositary made of honie boild to the height of hardnesse which you shall know by cooling a drop thereof and so if you find it hard you shall then know that the hony is boiled sufficiently then put salt to it and so pouder it in water and worke it into a roule in the manner of a suppositary so administer it and it most assuredly bringeth no hurt but ease to the party of what age or strength soeuer he be during his sicknesse you shall keepe him from all manner of strong drinkes or hot spices and then there is no doubt of his recouery To preserâ—e your body from the infection of the plague you shall take a quart of old ale and after it hath risen vpon â—he fire and hath been scummed you shall put there into of Aristolochia longa of Angelica and of Cellandine of each halfe â—n handfull and boyle them well therein then straine the drinke through a cleane cloath and dissolue therein a dram of the best Methridate as much Iuory finely powdred and â—earst and sixe spoonefull of Dragon water then put it vp in a close glasse and euery morning fasting take fiue spoonefull â—hereof and after bite and chaw in your mouth the dryed â—oot of Angelica or smell on a nose-gay to the â—aâ—â—eld end of â— ship rope and they will surely preserue you from infection But if you be infected with the plague and feele the asâ—ured signes thereof as paine in the head drought burning weakenesse of stomack and such like Then you shall take â— dramme of the best Methridate and dissolue it in three or foure spoonefull of Dragon water and immediately drinke â—t off and then with hot cloathes or brickes made extreame hot and laid to the foales of your feet after you haue been wrapt in woollen cloathes coÌ„pell the sicke person to sweat which if he do keepe him moderately therein till the sore begin to rise then to the same apply a little Pigeon cut in two parts or else a plaister made of the yolke of an egge hony herbe of grace chopt exceeding small and wheate flower which in very short space will not onely ripen but also breake the same without any other incision then after it hath runne a day or two you shall apply a plaister of Melilot vnto it vntill it be whole Take Fetherfew Maleselon Scabyous and Mugwort of each alike bruise them and mixe them with old ale and let the sicke drinke thereof sixe spoonefull at once and it will expell the corruption Take Yarlow Tansey Fetherfue of each a handfull and bruise them well together then let the sicke party make water into the hearbs then straine them and giue it the sicke to drinke Take of Sage of Rue Bryer leaues of Elder leaues of each an handfull stampe them straine them with a quart of white wine and put thereto a little Ginger and a good spoonefull of the best Treakle drinke thereof morning and euening Take Smalledge Mallowes Wormewood and Rue stampe them well together and fry them in Oyle Olyue till they bee thicke plaisterwise them apply it to the place where you would haue it rise and let it lie till it breake then to heale it vpp take the iuyce of Smallage Wheate flower and Milke and boyle them to a pultis and apply it morning and euening till it be whole Take of Burrage Langdebease and Callamynt of each a good handfull of Harts tonge Red mynt Violetts and Marygolds of each halfe a handfull boyle them in white wine or faire running water then add a penyworth of the best Saffrone and as much Sugar boyle them ouer againe well then straine it into an earthen pott and drinke thereof morning and euening to the quantitie of seauen spoonefuls Take Lyntseed and Lettune and bruise it well then apply it to the stomacke and remoue it once in foure howers For the Head-ach you shall take of Rosewater of the iuice of Cammomil of worme milke of strong wine vinegar of each two spoonefull mixe them together well vpon a chafing-dish of coales then take a peece of drie rose cake and steepe it therein and as soone as it hath drunke vp the liquor and is throughly hot take a couple of sound Nutmegs grated to powder and strew them vpon the rose cake then breaking it into two parts binde it on each side vpon the temples of the head so let the party lye downe to rest and the paine will in a short space be taken from him For Frenzie or inflamation of the calles of the braine you â—hall cause the iuice of Beets to be with a surridge squirted vp â—nto the patients nostrils which will purge and cleanse his head exceedingly and then giue him to drinke posset ale in which Violet leaue and Lettice hath been boyled it will â—uddainly bring him to a very temperate mildnesse and make the passion of Frenzie forsake him For the Lethargie or extreame drowsinesse you shall by all violent meanes either by noyse or other disturbances force â—erforce keepe the party from sleeping and whensoeuer he â—alleth for drinke you shall giue him white wine and Isop water of each a little quantitie mixt together and not suffer him to sleepe aboue foure houres in foure and twenty till he come to his owne former wakefulnesse which as soone as hee hath recouered you shall then forthwith purge his
one to vomit take halfe a spoonefull of Stonecrop and mixe it with three spoonefull of white wine and giue it to the party to drinke and it will make him vomite presently but doe this seldome and to strong bodies for otherwise it is dangerous For the Iliaca passio take of Polipody an ounce stampe it then boyle it with prunes and violets in fennell water or Anniseeds water take thereof a good quantatitie then straine it and let the party euery morning and euening drinke a good draught thereof If the stomacke bee troubled with wind or other paine take Comyne and beate it to pouder and mixe with it red wine and drinke it at night when you goe to bed dyuers nights together Take Brokelyme roots and leaues and was them cleane drye them in the sunne so dry till you may make pouder thereof then take of the pouder a good quantatitie and the like of Treakle and put them in a cup with a pretty quantatie of strong old ale stirre them well together drink therof first and last morning and euening for the space of three or foure dayes and if need doe require vse the same in thy brothes you do eate for it is very soueraine Take Harts-horne or Iuorye beaten to fine pouder and as much Cynamon in pouder mixe them with vinegar drink thereof to the quantitie of seauen or eight spoonefulls Take the water of Mouseare and drinke thereof the quantitie of an ounce and a halfe or two ounces twice or thrice a day or otherwise â—ake a little Nutmegge a little Cynamond a little Cloues a little Mace a very little Ginger the flowers of Lauendar beate all to a fine pouder and when the passion of the mother cometh take a chaffingdish of good quicke coales and bend the patyent forward and cast of the pouder into the chaffingdish so as she may receiue the smoake both in at her nose and mouth and it it is a present cure Against obstructions in the liuer take Anyseeds Amees Burnet Camomile and the greater Centuarie and boyle them in white wine with a little hony and drinke it euere morning it will cure the obstructions and cleanse the liuer from all imperfection Against the heate and inflamation of the liuer take Endiue dried to pouder and the meale of Lupin-seeds and mixe it with hony and the iuice of Wormewood make a cake thereof and eate it and it will asswage the great heate inflamation of the liuer and take away the pimples and rednesse of the â—â—ce which proceedeth from the same To preuent a plurisie a good while before it come there â—s no better way then to vse much the exercise of ringing or â—o stretch your armes vpward so as they may beare the waight of your body so to swing your body vp downe â— good space but hauing caught a plurisie and feeling the gripes stitches and pangs thereof you shall presently cause â—he party to be let bloud then take the herb Althea or Holâ—yhocke and boyle it with vinegar and linseed till it be thicke plaisterwise and then spread it vpon a peece of Allom leather and lay it to the side that is grieued and it will helpe it To helpe a stitch in the side or else where take Doues dung red rose leaues and put them into a bagge quilt it then throughly heate it vpon a chaffingdish of coales with vinegar in a platter Then lay it to the pained place as hot as may bee suffered when it cooleth heate it againe For any extraordinary heate or inflamation in the liuer take Barbaries boyle them in clarified whay and drinke them and they will cure it If you will make a cordiall for a Consumption or any other weakenesse take a quart of running water a peece of Mutton and a peece of Veale and put them with the water into a pot then take of Sorrell Violet leaues Spynage Endiuâ— Succory Sage Isop of each a good quantitie then take Prunes Raysons and put them all to the broth and seeth them from a quart to a pinte then straine the yolke of an egge and a little Saffron thereinto putting in Sugar whole Mace and a little white wine so seeth them a while together and let the party drinke it as warme as may be To stanch blood take the hearbe Shepheards-purse if it may be gotten distilled at the Apoticaries and drinke an ounce thereof at a time Morning and Euening and it will stay any fluxe of blood naturall or vnnaturall but if you cannot get the distilled water then boyle a handfull of the hearbe with Cinamon and a little Sugar in Claret wine and boyle it from a quart to a pint drinke it as oft as you please also if you but rubbe the hearbe betweene your hands you shall see it will soone make the blood returne For the yellow Iaundisse take two peniwoth of the best English Saffron drie it and grind it to an exceeding fine pouder then mixe it with the pap of a rosted apple and giue it the diseased party to swallow downe in the manner of a pill and doe thus diuers mornings together and without doubt it is the most present cure that can be for the same as hath beene often times proued For the yellow Iaundisse take pimpernell and chickweede stampe them and straine them into posset ale and let the party drinke thereof morning and euening For the yellow Iaundisse which is desperat and almost past cure Take sheepes dung new made put it into a cup of Beare or Ale and close the cuppe fast and let it stand so all night and in the morning take a draught of the clearest of the drinke and giue it to the sicke party For the blacke Iaundisse take the hearbe called Pemyryâ—all either boyle it in white wine or drinke the iuice thereof simply by it selfe to the quantitie of three or foure spoonefull at a time and it will cure the blacke Iaundisse Take of Isop Parseley Harts tongue of each a like quantitie and seeth them in worte till they be soft then let it stand till it be cold and then drinke thereof first and last morning and euening Take Fenell roots and Parseley roots of each a like wash â—hem cleane and peele off the ouer barke and cast away the pyth within then mynce them small then put them to three pynts of water and set them ouer the fire then take figges â—nd shred them small Lycoras and breake it small and put â—heÌ„m to the hearbs and let all boyle vere well then take sorâ—ell stampe it and put it to the rest and let it boyle till some â—art be wasted then take a good quantitie of hony and put to 〈◊〉 and boyle a while then take it from the fire and clarifie it â—hrough a strayner into a glasse vessell
and stop it very close â—hen giue the sicke to drinke thereof morning and euening Take the stalke of of Saint Mary Garbycke and burne it or â—â—y it vpon a hot tyle stone vntill it bee very drye and then â—eate it into pouder and rub the sore therewith till a bee â—hole Take wooll in the walkmyll that commeth from the cloth and flyeth about like downe and beate it into pouder then â—ake thereof the white of an egge and wheate flower and â—tampe them together then lay it on a linen cloath or lynt â—pply it to the bleeding place and it will stanch it If a man bleed and haue no present helpe if the wound be â—n the foote bind him about the ankle if in the legges bind â—im about the knee if it be on the hand bind him about the wrist if it be on the arme bind him about the brawne of the arme with a good lyst two or three and the blood will presently stanch Take good store of Cynamon grated and put it into posset ale very hot and drinke it and it is a present cure Take a gallond of running water and put to it as much salt as will make the water salt as the sea water then boyle it a good while and bath the legges therein as hot as may bee suffered For the dropsie take Agnus castus Fenell Affodill darkâ— wall woort Lupins and worme wood of each a handfull and boyle them in a gallon of white wine till a fourth part bee cosumed then straine it and drinke it morning and euening halfe a pinte thereof and it will cure the dropsie but you must be carefull that you take not Daffodill for Affodill For paine in the spleene take Agnus Castus Agrymony Anyseeds Centuary the great and Worme-wood of each a handfull and boyle them in a gallon of white wine then straine it and let the patient drinke diuers mornings together halfe a pint thereof and at his vsuall meales let him neither drinke Ale Beere nor wine but such as hath had the hearbe Tamoriske steeped in the same or for want of the hearbe let him drinke out of a cup made of Tamoriske wood he shall surely finde remedie For any paine in the side take Mugwort and red Sage and drie them betweene two tile stones then put it in a bagge and lay it to your side as hot as can be indured To helpe him that is exceeding fat pursie and short breathed take hony clarified bread vnleauened and make toasts of it and dippe the toasts into the clarified hony and eate this diuers times with your meate Take a lumpe of yron or steele and heate it red hot and quench it in Wine then giue the Wine to the sicke party to drinke Take Fenell seeds and the roots boyle them in water and after it is cleansed put to it hony giue it the party to drinke then seeth the hearbe in oyle and wine together and plaister wise apply it to the side Make a plaister of worme-wood boyled in oyle or make an oyntment of the Iuice of Worme-word of Vinegar armonyake waxe and oyle myxt and melted together and annoynt the side therewith either in the sun or before the fire Take the pouder of Galingall and mixe it with the iuice of Borage and let the offended party drinke therein sweete wine Take Rosemary and Sage of each an handfull and seeth them in white wine or strong ale and then let the patient drinke it luke warme Take the iuice of Fenell myxt with hony and seeth them both together till it be hard and then eate it Euening and Morning and it will consume away the fatnesse For the wind Collicke which is a disease both generall and â—ruell there be a world of remidies yet none more approâ—ed then this which I will repeate you shall take Nutmegs sound and large and diuide them equally into foure quarters the first morning as soone as you rise eate a quarâ—er thereof the second morning eate two quarters and the third eate three quarters and the fourth morning eate a whole Nutmegge and so hauing made your stomacke and â—ast familiar therewith eate euery morning whilst the Colâ—icke offendeth you a whole Nutmegge drie without any composition and fast euer an howre at least after it and you shall find a most vnspeakeable profit which will arise from the same For the wind Collicke take a handfull of cleane wheate meale as it commeth from the mill and two egges and a little wine-vinegar and a little Aquauitae and mingle them all together colde and make a cake of it and bake it on a gridyron with a soft fire and turne it often and tend it with basting of aquauitae with a feather then lay it somewhat higher then the paine is rather then lower For the Lask or extreame scowring of the belly take the seeds of the wood-rose or bryar-rose beate it to pouder and mixe a dramme thereof with an ounce of the conserue of sloes and eate it and it will in short space bind and make the belly hard For the bloody-flux take a quart of Red wine and boyle therein a handfull of Shepheards-purse till the hearb bee very soft then straine it and ad thereto a quarter of an ounce of Cynamon and as much of dryed Tanners barke taken from the ouze and both beaten to fine pouder then giue the party halfe a pinte thereof to drinke morning and euening it being made very warme and tt will cure him To stay a sore laske take Plantane water and cinamon finely beaten and the flowers of Pomgranats and boyle them well together then take Sugar and the yolke of an egge make a caudle of it and giue it the grieued party For the flixe take a Stags pizzell dried and grated and giue it in any drinke either in beere ale or wine and it is most soueraigne for any flixe whatsoeuer To rule the worst bloody Flix that may be take a quart of red-wine and a spoonefull of Commin-seede boyle them together vntill halfe bee consumed then take knot-grasse and Sepheards purse and plantane and stampe them seuerall and then straine them take of the iuice of each of them a good spooneful and put theÌ„ to the wine and so seeth theÌ„ againe a little Then drinke it luke-warme halfe ouer-night and halfe the next morning and if it fall out to be in winter so that you cannot get the hearbes then take the water of theÌ„ distilled of each three spoonefuls and vse it as before For extreame costiuenesse or binding in the body so as a man cannot auoid his excrements take Anniseeds Fenâ—â— crâ—ete Linseed and the powder of Pyonie of each halfe an ounce and boyle them in a quart of white wine and drinke â— good draught thereof and it will make a man goe to the stoole orderly and at great ease For wormes in
as she can the more the better as earely as she can Otherwise for this sicknesse take Isop Fennell and Peny-royall of these three one good handfull take two ounces of Currants seeth these in a pint of faire water to the halfe then straine the hearbs from the liquor put therto two ounces of fine sugar and two spoonefuls of white wine vinegar and let the party drinke euery morning foure spoonefuls thereof and walke vpon it To increase a womans milke you shall boyle in strong posset ale good store of Colworts cause her to drinke euery meale of the same also if shee vse to eate boyled Colworts with her meate it will wonderfully increase her milke also To drie vp womans milke take red sage hauing stampt it and strayned the iuice from the same adde thereunto as much wine vinegar and stirre them well together then warming it on a flat dish ouer a few coales steepe therein a sheete of browne paper then making a hole in the midst therof for the nipple of the brest to goe through couer all the brest ouer with the paper and remoue it as occasion shall serue but be very carefull it be laid very hot to Some are of opinion that for a woman to milke her brests vpon the earth will cause the milke to dry but I referre it to triall To helpe womens sore breasts when they are swelled or else inflamed Take violet leaues and cut them small and seeth them in milke or running water with wheate bran or wheate bread crummes then lay it to the sore as hot as the party can indure it If a woman haue a strong and hard labour Take foure spoonefull of another womans milke giue it the woman to drinke in her labour and shee shall be deliuered presently If a woman by mischance haue her child dead within her shee shall take Vitander Felwort and Penyroyall and stampe them and take of each a spoonefull of the iuice and mixe it with old wine and giue it her to drinke and shee shall soone be deliuered without danger To make a woman apt to conceiue let her either drinke Mugwort steeped in her wine or else the pouder thereof mixed with her wine as shall best please her tast Take the pouder of Corrall finely ground and eate it in a reare egge and it will stay the flux Against the flowers with-holden in women make a pessary of the iuyce of Mugwort or the water that it is sodden in and apply it but if it be for the fluxe of the flowers take the iuice of plantane and drinke it in red wine Take a Fomentation made of the water wherein the leaues and flowers of Tutson is sodden drinke the superfluities of the matryx it clenseth the entrance but this hearb would be gathered in haruest if a woman haue paine in the matrix set on the fire water that Amomum hath been sodden in and the dewition make a pessarye and it will giue ease Take two or three egges and they must bee neither rost nor raw but betweene both and then take butter that salt neuer came in and put it into the egges and supp them off eate a peece of browne bread to them drinke a draught of small ale Take the root of Aristoloâ—hia rotunda and boyle it in wine and oyle and make a fomentation thereof and it helpe Take the budds and tender crops of Bryonye and boyle them in broth or pottage and let the woman eate thereof it is soueraine Take Mugwort motherwort and mynts the quantitie of a handfull in all seeth them together in a pint of Malmsey and giue her to drinke thereof two or three spoonefull at a time and it will appease her swounding Take henbane stamped and mixt with vinegar and apply it plaister wise ouer all the forehead and it will cause sleepe Take Sage Smallage Mallowes and plantane of each an handfull beate them all well in a morter then put to them oatemeale and milke and spread it on a fine linnen cloth an inch thicke and lay it to the brest or brests or otherwise take white bread leauen and straine it with creame put thereto two or three yolkes of egges salt oyle or oyle of Roses and put it vpon a soft fire till it bee luke warme and so apply it to the brest For morphew whether it be white or blacke take of the Lethargie of gold a dram of vnwrought brimston two drams beate them into fine powder then take of the oyle of Roses and swines grease of each a like quantitie and grind them all together with halfe a dramme of camphyre and a little vinegar and annoynt the same therewith morning and euening To breede hayre take Southerne-wood and burne it to ashes and mixe it well with common oyle then annoynt the balde place therwith morning aud euening it will breede hayre exceedingly For the gout take Aristolochia rotunda Althea Bettâ—nie and the roots of wild Neepe and the roots of the wild Docke cut in peeces after the vpper rind is taken away of each a like quantitie boyle then all in running water till they be soft and thicke then stampe them in a morter as small as may be and put thereto a little quantitie of chymney soot and a pint or better of new milke of a Cow which is all of one entire colour as much of the vrine of a man that is fasting and hauing stirred them all well together boyle them once againe on the fire then as hot as the party can suffer it apply it to the grieued place and it will giue him ease For the Syatica take of mustard seede a good handfull and as much in waight of hony and as much in waight of figges and crummes of white bread halfe so much then with strong vinegar beate in a morter till it come to a salue then apply it to the grieued place and it will giue the grieued party ease so will also a plaister of Oxicrotium if it be continually warme vpon the same To helpe all manner of swellings or aches in what part of the body soeuer it be or the stinging of any venomous beasâ— as Adder Snake or such like take horehound smallage porrets small mallowes and wild tansey of each a like quantitie and bruise them or cut them small Then seeth them altogether in a pan with milke oatemeale and as much Sheepes suet or Deares suet as an hens egge and let it boyle till it bee a thicke plaister then lay it vpon a blew woolen cloath and lay it to the griefe as hot as one can suffer it For any swelling in the legges or feete take a good handfull of water cresses and shread them small and put them in an earthen pot and put thereto thicke wine lees and wheate branne and sheepes suet of each of them a like quantitie and let them
hayre into the oyle make it as thicke as you may spread it vpon a fine linnen cloth and so lay it vpon the soret and remoue it no vntill it be whole and if any rise vp of it selfe clippe it away with your sheares and if it be not perfectly whole then take a little of the oyntment and lay it to the same place againe ortherwise take halfe a bushell of glouers shreads of all sorts so much of running water as shall be thought conuenient to seeth them and put thereto a quarter of a pound of Barrowes grease and then take halfe a bushell of the downe of catts tayles and boyle them all together continually stirring them till they bee sodden that they may be strayned into an earthen pot or glasse and with it annoynt the sore Or else take of Caprefollij Mouseare ground Iuye and hens dung of the reddest or of the yellowest and fry them with may butter al together vntill it be browne then strayne it through a cleane cloth and annoynt the sore therewith Take the middle rind of the Elme tree and lay it two or three houres in faire running water till it waxe ropye like glew and then annoynt the sore therewith Or otherwise take sheeps tallow and sheeps dung and mixe them together till they come to a salue and then apply it to the sore Take Plantane leaues Dasie leaues the greene barke of elders and greene Germaunders dyrte stampe them all together with fresh butter or with oyle then strayne it through a linnen cloth and with a feather annoynt the sore till it be whole Take of Oyle olyue a pint Terpentyne a pound vnwrought waxe halfe a pound Rosen a quarter of a pound sheepes suet two pound then take of orpens Smallage Ragwort Plantane and sicke-wort of each a good handfull chop all the hearbs very small and boyle them in a pan altogether vpon a soakeing fire and stirry them exceeding much till they bee well incorporate together then take it from the fire and strayne al through a strong canuasse cloth into cleane potts or glasses and vse it as occasion shall serue eyther to annoynt tent or plaister Otherwise take popler budds and elder budds stampe and straine them then put thereto a little venyce turpentime waxe and rosin and so boyle them together and therwith dresse the sore or else take two handfull of plantane leaues bray them small and sâ—rayne out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres Take an oune of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a port being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore Take a gallon of Smithes sleacke water two handfuls of sage a pint of hony a quart of ale two ounces of Allom and a littell white copporas seeth them all together till halfe be consumed then strayne it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell sinquefoyle of each a good handfull boyle them in a gallond of running water till they bee tender then strayne the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lynt then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close Take a pint of â—allet oyle and put into it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it well till it bee stiffe which you shall trie in this order let it drop from your sticke or slice vpon the bottome of a saucer and so stand vntill it be cold and then if it be well boyled it will be stiffe very blacke then take it off and let it stand a little and after straine iâ— through a cloth into a bason but first annoynt the bason with sallet oyle and also your fingars and so make it vp into roules plaisterwise and spread it and apply it as occasion shall serue Take Mallowes and Bâ—ets and seeth them in water then drie away the water from them and beate the hearbs well with old Boares grease and so apply it to the appostume hott Take a handfull of Rue and stampe it with rustie Bacon till it come to a perfect salue and therewith dresse the sore till it be whole If the party be outwardly venomed take Sage and bruise it well apply it to the sore renewing it at least twice a day but if it be inwardly then let the party drink the iuice of Sage either in wine or ale morning and euening Take Sellodyne early in the morning and bruise it well then apply it to the sore and renewing it twice or thrice a day Take of Campheare one dramme of quicksiluer four penyworth killed well with vinegar then mixe it with two penyworth of oylede bay and therewith annoynt the body Or otherwise take red Onyons and seeth them in running water a good while then bruise the Onyons small and with the water they were sodden in strayne them in then wash the infected place with the same Take a greate quantitie of the hearbe Bennet and as much of red nettâ—es pound them well strayne them and with the iuyce wash the patyent naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole Take a penyworth of white copperas and as much greene copporas a quarter of an ounce of white Mercury a halpenyworth of Allom burne it and set al ouer the fire with a pint of fayre water and a quarter of a pint of wine vinegar boyle all these together till they come to halfe a pint and then annoynt the sore therewith Take Barrowes grease a prettie quantitie and take an apple and pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a
and renewing it boile it ouer againe and as before put it to the quinces being cold and thus you may preserue them for the vse of baking or otherwise all the yeere Take Pippins of the fairest and pare them and then diuide them iust in the halfes and take out the chores cleane then hauing rold out the coffin flat and raysde vp a small verdge of an inch or more high lay in the Pippins with the hollow side downeward as close one to another as may be then lay here and there a cloue and here and there a whole stick of cinamon and a little bit of butter then couer all cleane ouer with suger and so couer the coffin and bake it according to the manner of Tarts and when it is bak't then draw it out and hauing boyld butter and rose-water together anoynt all the lid ouer therewith and then scrape or strow on it good store of suger and so set it in the ouen againe after serue it vp Take greene Apples from the tree and coddle them in scalding water without breaking then pill the thin skin from them and so diuide them in halfes◠and cut out the chores and so lay them into the coffin and doe in euery thing as you did in the Pippin-tart and before you couer it when the suger is cast in see you sprinkle vpon it good store of rose-water then close it and doe as before shewed Take Codlins as before-said and pill them and deuide them in halfes and chore them and lay a leare thereof in the bottome of the pie then scatter here and there a cloue and here and there a peece of whole cinamon then couer them all ouer with suger then lay another leare of Codlins and doe as beforesaid and so another till the coffin be all filled then couer all well with Suger and here and there a Cloue and a Cinamon-stick and if you will a slic't Orange pill and a Date then couer it and bake it as the pies of that nature when it is bak't draw it out of the ouen and take of the thickest and best Creame with good store of Suger and giue it one boyle or two on the fire then open the pie and put the Creame therein and mash the Codlins all about then couer it and hauing trimd the lid as was before shewed in the like pies and tarts set it into the ouen againe for halfe an hower and so serue it forth Take the fairest Cherries you can get and picke them cleane from leaues and stalkes then spread out you coffin as for your Pippin-tart and couer the bottome with Suger then couer the Suger all ouer with Cherries then couer those Cherries with Sugar some sticks of Cinamon and here and there a Cloue then lay in more cherries and so more Suger Cinamon and cloues till the coffin be filled vp then couer it and bake it in all points as the codling and pipping tart and so serue it and in the same manner you may make Tarts of Gooseberries Strawberries Rasberries Bilberries or any other Berrie whatsoeuer Take Rice that is cleane picked and boyle it in sweete Creame till it bee very soft then let it stand and coole and put into it good store of Cinamon and suger and the yelkes of a coople of egges currants stirre and beate all well together then hauing made the coffin in the manner before-said for other tarts put the Rice therein and spread it all ouer the coffin then breake many little bits of sweete butter vpon it all ouer and scrape some suger ouer it also then couer the tart and bake it and trim it in all points as hath been before shewed and so serue it vp Take the Kineys of Veale after it hath been well rosted and is cold then shred it as fine as is possible then take all sorts of sweet Pothearbs or fersing hearbs which haue no bitter or strong taste and chop them as small as may be and putting the Veale into a large dish put the hearbs vnto it and good store of cleane washt currants suger cinamon the yelkes of foure eggs a little sweete creame warmd and the fine grated crummes of a halfe-penny loafe and salt and mixe all exceeding well together then take a deep pewter dish and in it lay your paste very thin rowld out which paste you must mingle thus Take of the finest Wheate-flower and a quarter so much suger and a little cinamon then breake into it a couple of eggs then take sweete creame and butter melted on the fire and with it knead the paste and as was before-said hauing spread butter all about the dishes sides and rowld out the paste thin lay it into the dish then put in the Veale and breake peeces of sweete butter vpon it and scrape suger ouer it then rowle out another paste reasonable thick and with it couer the dish all ouer closing the two pasts with the beaten Whites of eggs very fast togethes then with your knife cut the lid into diuers prettie works according to your fancy then set it in the Ouen and bake it with pies and tarts of like nature when it is bak't draw it trim the lid with suger as hath bin shewed in tarts and so serue it vp in your second courses Take of the fairest damaske pruens you can get and put them in a cleane pipkin with faire water suger vnbruised cinamon and a branch or two of Rosemarie and if you haue bread to bake stew them in the ouen with your bread if otherwise stew them on the fire when they are stewed then bruise them all to mash in their sirrop and straine them into a cleane dish then boyle it ouer againe with suger sinamon and rosewater till it bee as thicke as Marmalad then set it to coole then make a reasonable tuffe paste with fine flower water and a little butter and rowle it out very thin then hauing patterns of paper cut in diuers proportions as Beasts Birds Armes Knots Flowers and such like lay the patterns on the paste and so cut them accordingly then with your fingers pinch vp the edges of the paste and set the worke in good proportion then prick it well all ouer for rising and set it on a cleane sheete of large paper and so set it into the Ouen and bake it hard then draw it and set it by to coole and thus you may doe by a whole Ouen full at once as your occasion of expence is then against the time of seruice comes take off the cōfection of pruens before rehearsed and with your knife or a spoone fill the coffin according to the thicknes of the verge then strow it ouer all with caraway comfets and pricke long comfets vpright in it and so taking the paper from the bottome serue it on a plate in a dish or charger according to the bignesse of the tarte and at the second course and this tart carrieth the
colour blacke Take Apples and pare them and slice them thin from the chore into a pipkin with White-wine good store of suger cinamon a few saunders and rosewater and boile it till it be thicke then coole it and straine it and beate it very well together with a spoone then put it into the coffin as you did the pruen Tart and adorne it also in the same manner and this tart you may fill thicker or thinner as you please to raise the edge of the coffin and it carrieth the colour red Take good store of Spinage and boyle it in a Pipkin with White-wine till it be very soft as pap then take it and straine it well into a pewter dish not leauing any part vnstrained then put to it Rosewater great store of suger cinamon and boyle it til it be as thick as Marmalad then let it coole and after fill your coffin and adorne it and serue it in all points as you did your pruen-tart and this carrieth the colour Greene. Take the yelkes of egs and breake away the filmes and beate them well with a little creame then take of the sweetest and thickest creame can be got and set it on the fire in a cleane skillet and put into it suger cinamon and rosewater and then boyle it well when it is boild and still boyling stirre it well and as you stirre it put in the egs and so boyle it till it curdle then take it from the fire and put it into a strainer and first let the thin whay runne away into a by-dish then straine the rest very well and beate it well with a spoone and so put it into the Tart-coffin and adorne it as you did your Pruen-tart and so serue it this carrieth the colour yellow Take the whites of egs and beate theÌ„ with rose-water and a little sweet creame then set on the fier good thick sweete Creame and put into it suger cinamon rosewater and boyle it well and as it boyles stir it exceedingly and in the stirring put in the whites of egs then boile it till it curdle and after do in all things as you did to the yellow Tart and this carrieth the colour white and it is a very pure white and therfore would be adorned with red carraway Comfets Now you may if you please put all these seuerall colours and seuerall stuffes into one tart as thus If the tart be in the proportion of a beast the bodie may be of one colour the eyes of another the teeth of an other and the tallents of another and so of birds the bodie of one colour the eyes another the leggs of another and euery feather in the wings of a seuerall colour according to fancie and so likewise in Armes the field of one colour the charge of another according to the forme of the Coat-armour as for the mantles trailes and deuices about Armes they may be set out with seuerall colours of Preserues Conserues Marmalads and Goodinyaks as you shall find occasion or inuention and so likewise of Knots one traile of one colour and another of another and so of as many as you please Take sorrell spinage parsely and boile them in water till they be very soft as pop then take them vp and presse the water cleane from them then take good store of yelks of egs boild very hard and chopping them with the hearbs exceeding small then put in good store of currants suger and cynamon and stirre all well together then put them into a deep tart-coffin with good store of sweet butter couer it bake it like a pipin-tart adorne the lid after the baking in that maner also and so serue it vp Take a quart of the best creame and set on the fier and slice a loaâ—e of the lightest white bread into thin slices and put into it and let it stand on the fier till the milke begin to rise then take it off and put it into a bason and let it stand till it be cold then put in the yelkes of foure eggs and two whites good store of currants suger cinamon cloues mace and plenty of Sheepes suet finely shred and a good season of salt then trim your pot very well round about with butter and so put in your pudding and bake it sufficiently then when you serue it strow suger vpon it Take the best and sweetest creame and boile it with good store of Sugar and Cinamon and a little rose-water then take it from the fire and put into it cleane pickt ryce but not so much as to make it thicke let it steepe therein till it be cold then put in the yelkes of sixe egges and two whites Currants Sugar Cinamon and Rose water and Salt then put it into a pan or pot as thinne as if it were a custard and so bake it and serue it in the pot it is baked in trimming the top with sugar or comfets There are a world of other Bak't meates and Pies but for as much as whosoeuer can doe these may doe all the rest because herein is contained all the Art of seasonings I will trouble you with no further repetitions but proceede to the manner of making of Banquetting stuffe and conceited dishes with other pretty and curious secrets necessary for the vnderstanding of our English Houswife for albeit they are not of general vse yet their true times they are so needfull for adornation that whosoeuer is ignorant therein is lame and but the half part of a compleat Hous-wife To make past of Quinces first boile your quinces whole and when they are soft pare them and cut the Quince from the core Then take the finest sugar you can get finely beaten aâ—d searsed and put in a little Roâ—e-waâ—er boile it together till it be thicke then put in the cut quinces and so boile them together till it bee stiffe enough to mold and when it is cold then role it print it A pound of Quinces will take a pound of sugar or neere thereabouts To make thinne Quince cakes take your Quince when it is boiled soft as before said and drie it vpon a Pewter plate with a soft heate and be euer stirring of it with a slice till it be hard then take fearced sugar quantity for quantity and strow it into the quince as you beate it in a woodden or stone morter And so roule them thinne print them To perserue Quinces first pare your quinces and take out the cores and boile the cores and parings altogether in faire water and when they beginne to be soft take them out and straine your liquor and put the waight of your quinces in sugar and boile the quinces in the sirrop till they be tender Then take them vp and boile your sirrop till it be thicke If you will haue your quinces red couer them in the boiling and if you will haue them white doe not couer them To make
mint calamint and horshow of each of them a like quantity and beware they differ not the waight of a dram vnder or aboue then put all the pouders abouesaid into the wine and after put them into the distilling pot and distill it with a soft fyre looke that it bee well luted about with rye paste so that no fume or breath goe forth and looke that the fire be temperate also receiue the water out of the Lymbecke into a glassevyall This water is called the water of life it may be likned to Balme for it hath all the vertues and properties which Balme hath this water is cleere and lighter then rosewater for it will fleete aboue all liquors for if oyle be put aboue this water it sinketh to the bottome This water keepeth flesh fish both raw sodden in his own kinde state it is good against aches in the bones the poxe and such like neither can any thing kept in this water rot or putrifie it doth draw out the sweetnesse fauor and vertues of all manner of spices rootes and hearbes that are wet or layd therein it giues sweetnes to all manner of water that is myxt with it it is good for all manner of cold sicknesses and namely for the palsy or trembling Ioynts stretching of the sinews it is good against the cold gout and it maketh an old man seeme young vsing to drinke it fasting and lastly it fretteth away dead flesh in wounds and killeth the canker Take rosemary Time Issop sage fenell nip roots of elicompane of ech an handfull of marierum and penyroyall of ech halfe a handfull eight slippes of red mynt halfe a pound of Licoras halfe a pound of aniâ—eeds and two gallands of the best Ale that can be brewed wash all these hearbes cleane put into the Ale licoras aniseeds and hearbes into a cleane brasse pot and set your limbecke thereon and paste it round about that no ayre come out then distill the water with a gentle fire and keepe the lymbecke coole aboue not suffering it to runne too fast and take heede when your water changeth collour to put another glasse vnder and keepe the first water for it is most precious and the latter water keepe by it selfe and put it into your next pot and that shall make it much better Take of balme of rosemary Flowers tops and all of dried red rose leaues of penny-royall of each of these a handfull of Issop halfe a handfull one roote of elycompane the whitest that can be got three quarters of a pound of Licoras two ounces of Cinamond two drams of great mace two drams of gallendgall three drams of coliander seed three drammes of carraway seeds two or three Nutmegs cut in foure quarters an ounce of aniseeds a handfull of Borage you must chuse a faire sunny day to gather the hearbes in you must not wash them but cut them in sunder and not too small then lay all your hearbes in souse all night and a day with the spices grosly beaten or bruised then distill it in order aforesaid this was made for a learned Phisitians owne drinking Take a galland of Gascoin wine ginger gallengall nutmegs grains Cloues aniseeds fenell seedes carraway seeds of ech one dram theÌ„ take sage mints red-roses time pellitory Rose-mary wild time camomile and Lauender of ech a handfull then bray the spices smallâ— and the hearbs also put al together into the wine and let it stand so twelue houres stirring it diuers times then distill it with a limbecke and keepe the first water for it is best of a gallon of wine you must not take aboue a quart of water this water comforteth the vitall spirits and helpeth inward diseases that commeth of cold as the palsey the contraction of sinewes also it killeth wormes and comforts the stomacke it cureth the cold dropsy helps the stone the stinking breath and maketh one seem yong Take a pottell of the best Sacke halfe a pint of Rose-water a quarter half of a pound of good Cinamon well bruised but not small beaten distill all these together in a glasse-still but you must carefully looke to it that it boyle not ouer hastily attend it with cold wet cloathes â—o coole the top of the still if the water should offer to boyle too hastily This water is very soueraigne for the stomacke the head and all the inward parts it helps digestion comforteth the vitall spirits 1 Take Fennell Rew Veruine Endiue Betony Germander Redrose Capillus veneris of each an ounce stampe them and steepe them in white wine a day and a night and distill water of them which water will diuide in three parts the first water you shall put in a glasse by it selfe for it is more pretious then gold the second as siluer and the third as Balme and keepe these three parts in Glasses this water you shall giue the rich for gold to meaner for siluer to poore men for Balme this water keepeth the sight in cleernes and purgeth all grosse humors 2 Take Salgemma a pound and lay it in a green docke leafe and lay it in the fier till it bee well rosted and waxe white and put it in a glasse against the aire a night and on the morrow it shal be turned to a white water like vnto Christall keepe this water well in a glasse and put a drop into the eie and it shall clense and sharpe the sight it is good for any euill at the heart for the morphew and the canker in the mouth and for diuers other euils in the body 3 Take the roots of Fenell Parseley Endiue Betony of each an ounce and first wash them well in luke-warme water and bray them well with white wine a day and a night and then distill them into water this water is more worthy then Balme it preserueth the sight much and clenseth it of all filth it restraineth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parseley Achannes Veruine Carawaies and centuary of each ten drams beat all these together and put it in warme water a day and a night and put it in a vessell to distill this water is a pretious water for all sore eies and very good for the health of man or womans bodie 5 Take limmel of gold siluer lattin copper iron steele leade take lethurgy of gold siluer take callamint columbine steep al together the first day in the vrine of a man-childe that is between a day a night the second day in white wine the third day in the iuyce of fennel the fourth day in the whites of egges the fift day in the womans milke that nourisheth a man-child the sixt day in red wine the seuenth day in the whites of egges and vpon the eight day bind all these together and distill the water of them and keepe this
water in a vessell of gold or siluer the vertues of this water are these first it expelleth all rhumes and doth away all manner of sicknes from the eies and weares away the pearle pin and webbe it draweth againe into his owne kinde the eie-lids that haue been bleared it easeth the ache of the head and if a man drinke it maketh him looke young euen in old age besides a world of ohter most excellent vertues 6 Take the Gold-smiths stone and put it into the fier till it bee red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beat it small and clense it as cleane as you may and after set it in the sunne with the water of Fennell distilled and Veâ—uine Roses Celladine and Rew and a little Aquauite and when you haue sprinkled it in the water nine times put it then in a vessell of glasse and yet vpon a reuersion of the water distill it till it passe ouer the touch foure or fiue inches and when you will vse it then stirre it all together and then take vp a drop with a feather and put it on your naile if it abyde it is fine and good then put it in the eie that runneth or annoynt the head with it if it ake and the temples and beleeue it that of all waters this is the most pretious and helpeth the sight or any paine in the head The water of Cheruyle is good for a sore mouth The water of Callamynt is good for the stomacke The water of Planten is good for the fluxe and the hot dropsy Water of Fennell is good to make a fat body small and also for the eies Water of Violets is good for a man that is sore within his body and for the raynes and for the liuer Water of endiue is good for the dropsy and for the iaundyse and the stomacke Water of Borage is good for the stomacke and for the illica passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for the heary ago and all inward sicknesses Water of Radish drunke twice a day at each time an ounce or an ounce and a halfe doth multiply and prouoke lust and also it prouoketh the tearmes in women Rosemary water the face washed therein both morning and night causeth a faire and cleere countenance also the head washed therewith and let dry of it selfe preserueth the falling of the haiâ—e and causeth more to growe also two ounces of the same drunke driueth venome out of the body in the same sort as Methridate doth the same twice or thrice drunke at each time halfe an ounce rectifieth the motherâ— and it causeth womeÌ„ to be fruitful when one maketh a Bath of this decoction it is called the Bathe of life the same drunke comforteth the heart the brayne and the whole body and clenseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickly and hath all the vertues of Balme Water of Rew drunke in a morning foure or fiue daies together at each time an ounce purifieth the flowers in women the same water drunke in the morning fasting is good against the gryping of the bowels and drunke at morning and at night at each time an ounce it prouoketh the termes in women The water of Sorrell drunke is good for al burning pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it â—laketh thirst it is also good for the yellow Iaundise being taken sixe or eight daies together it also expelleth heate from the liuer if it be drunke and a clothe wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is drie then wet another and apply it and thus doe three or foure times together Lastly the water of Angelica is good for the head for inward infection either of the plague or pestilence it is very soueraigne for sore breasts also the same water being drunke of twelue or thirteene daies together is good to vnlade the stomacke of grosse humors and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraine medicine for the gout by bathing the diseased member much therein Now to conclude and knit vp this chapter it is meete that our huswife know that from the eight of the kallends of the moneth of aprill vnto the eight of the Callends of Iuly all manner of hearbes leaues are in that time most in strength and of the greatest vertue to be vsed and put in all manner of medicines also from the eight of the Callends of Iuly vnto the eight of the Callends of October the stalks stems and hard braunches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the callends of October vnto the eight of the Callends of Aprill all manner of roots of hearbs and plants are the most of strength and vertue to be vsed in all manner of medicines To make an excellent sweet water for perfume you shall take of Basill mints Mariorum Corne flagge roots Isop Sauory Sage Balme Lauender and Rosemary of each one a handfull of Cloues Cinamon and Nutmegges of each halfe an ounce then three or foure Pome-citrous cut into slices infuse all these into Damaske-rose water the space of three daies then distill it with a gentle fire of Charcole then when you haue put it into a very clean glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fine Lawne and then hang it within the water This being either burnt vpon a hot pan or else boiled in perfuming pannes with Cloues Bâ—y leaues and Lemmon pils will make the most delicatest perfume that may be without any offence and will last the longest of all oâ—her sweet perfumes as hath been found by experience To perfume gloues excellently take the oyle of sweet Almonds oyle of Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them altogether and grind them vpon a painters stone and then annoint the gloues therewith yet before you annoint them let them be dampishly moistned with Damaske Rose water To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues half peny-worths of each and take two spunges and warme one of them against the fire and rubbe your Ierkin therewith and when the oyle is dryed take the other spunge and dippe it in the oyle and rub your Ierkin therewith til it bee dry then lay on the perfume before prescribed for gloues To make very good washing balls take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them two powder with Cloues
and Arras then beate them all with a sufficient quantity of Sope till it bee stiffe then with your hand you shall worke it like paste and make round balls thereof To make Muske balls take Nutmegs Mace Cloues Saffron and Cinamon of each the waight of jj d and beat to fine powder of Masticke the weight of two-pence halfe peny of Storax the weight of six-pence of Labdanum the weight ten-pence of Ambergreece the weight of sixe-pence and of Muske foure graines dissolue and worke all these in hard sweet sope till it come to a stiffe paste and then make balls thereof To make a good perfume to burne take Beniamin one ounce Storax Calamint two ounces of Masticke white Ambergreece of each one ounce Ireos Calamus aromaticus Cypesse wood of each halfe an ounce of Camphire one scruple Labdanum one ounce beate all these to powder then take of Sallow Charcole â—ixe ounces of liquid Storax two ounces beate them all with Aquauita and then shall you role them into long round roules To make Pomanders take two peniworth of Labdanum two peniworth of Storax liquid one peniworth of Calamus aromaticus as much Balme halfe a quarter of a pound of fine waxe of Cloues Mace two peny-worth of liquid Aloes three peniworth of Nutmegges eight peniworth and of Muske foure graines beat all these exceedingly together till they come to a perfect substance then mould it in any fashion you please and drie it To make excellent strong Vinegar you shall brew the strongest Ale that may be and hauing tunned it in a very strong vessell you shal set it either in your garden or some other safe place abroad where it may haue the whole summer daies sunne to shine vpon it and there let it lie till it be extreame sowre then into a Hogshead of this Vinegar put the leaues of foure or fiue hundred Damaske Roses and after they haue layen for the space of a moneth therein house the Vinegar and draw it as you neede it To make drie Vinegar which you may carry in your pocket you â—hall take the blades of greene corne either Wheat or Rie and beat it in a morter with the strongest Vinegar you can get till it come to a paste then role it into little balls and dry it in the sunne till it be very hard then when you haue any occasion to vse it cut a little peece thereof and dissolue it in wine and it will make a strong Vinegar To make Veriuice you shall gather your Crabbs as soone as the kernels turne blacke and hauing laid them a while in a heape to sweat together take them and picke them from stalkes blacks and rottennesse then in long troughs with beetles for the purpose crush and breake them all to mash then make a bagge of course haire-cloth as square as the presse and fill it with the crusht Crabs then put it into the presse and presse it while any moysture will drop forth hauing a cleane vessell vnderneath to receiue the liquor this done tun it vp into sweet Hogsheads and to euery Hogshead put halfe a dozen handfuls of Damaske Rose leaues and then bâ—â—ng it vp and spend it as you shall haue occasion Many other pretty secrets there are belonging vnto curious Hous-wiues but none more necessary then these already rehearsed except such as shall hereafter follow in their proper places Take of Arras sixe ounces of Damaske rose-leaues as much of Margerom and sweete Basill of each an ounce of Cloues two ounces yellow Saunders two ounces of Citron pills seuen drams of Lignâ—m-aloes one ounce of Beniamine one ounce of Storaxe one ounce of Muske one dram bruise all these and put them into a bagge of silke or linnen but silke is the best Take of Arras foure ounces of Gallaminis one ounce of Ciris halfe an ounce of Rose leaues dried two handfuls of dried Marierom one handfull of spike one handfull Cloues one ounce of Beniamine Storaxe of each two ounces of white Saunders and yellow of each one ounce beate all these into a grosse powder then put to it Muske a dram of Ciuet halfe a dram and of Ambergreece halfe a dram then put then into a Taffata bag and vse it Take of Bay leaues one handfull of red Roses two handfuls of Damaske Roses three handfull of Lauender foure handfuls of Basill one handfuls Mariorum two handfulls of Camomile one handfull the young tops of sweete Bâ—iaâ— two handfulls of Mandelionâ—tansey two handfuls of Orange pils sixe or seuen ounces of Cloues and Mace a groats worth put all these together in a pottle of new Ale in comes for the space of three daies shaking it euery day three or foure times then distill it the fourth day in a still with a continuall soft fire and after it is distilled put into it a graine or to of Muske Take a quart of Malmsey lees or a quart of Malmsey simply one handfull of Margerome of Bassill as much of Lauender foure handfulls Bay leaues one good handfull Damask-Rose leaues foure handfuls and as many of red the pils of sixe Oranges or for want of them one handfull of the tender leaues of Walnut-trees of Beniamine halfe an ounce of Callamus Aramaticus as much of Camphyr foure 〈◊〉 of Cloues one ounce of Baldamum halfe an ounceâ— then take a pottle of running water and put in all these spices bruised into your Water and Malmsey together in a close stopped pot with a good handfull of Rosemarie and let them stand for the space of sixe dayes then distill it with a soft fire then set it in the Sunne sixteene dayes with foure graines of Muske bruised This quantitie will make three quarts of water Probatum Take and brew very strong Ale then take halfe a dozen gallons of the first running set it abroad to coole and when it is cold put Yest vnto it and head it very strongly then put it vp in a Firkin and distill it in the Sunne then take foure or fiue handfull of Beanes and parch them in a pan till they burstâ— then put them in as hot as you can into the firkin and stop it with a little clay about the bung-hole then take a handfull of cleane Riâ— leauen and put in the firkin then take a quantitie of Barberries and bruise and straine them into the firkin and a good handfull of salt and let them lie and worke in the Sun from May till August then hauing the full strength take Rose-leaues and clip the white ends off and let them drie in the Sunne then take Elder-flowers and picke them and dry them in the Sunne and when they are dry put them in bags and keepe them all the Winter then take a pottle-pot and draw forth a pottle out of the firkin into the bottle and put a handfull of the red rose-leaues and another of the Elder-flowers and put into the bottle and hang it in the Sunne where
you may occupie the same and when it is emptie take out all the leaues and fill againe as you did before Take Angelica-water and Rose-water and put into them the powder of Cloues Amber-greece Muske and Lignum Aloes Beniamine and Callamus Aramattecus boyle these till halfe bee consumed then straine it and put your Gloues therein then hang them in the Sunne to drie and turne them often and thus three times wet them and drie them againe or otherwise take Rosewater and wet your Gloues therein then hang them vp till they be almost drie then take halfe an ounce of Beniamine and grind it with Oyle of Almons and rub it on the Gloues till it be almost dried in then take twentie graines of Amber-greece and twentie graines of Muske and grind them together with Oyle of Almons and so rub it on the Gloues and then hang them vp to drie or else let them drie in your bosome and so after vse them at your pleasure It is necessarie that our English Hous-wife be skilfull in the election preseruation and curing of all sorts of wines because they be vsuall charges vnder her hands and by the least neglect must turne the husband to much losse therefore to speake first of the election of sweete wines she must bee carefull that her Malmseys bee full Wines pleasant well hewed and fine that Bastard be fat and if it be tawny it skils noâ— for the tawny Bastards be alwaies the sweetest Muskadine must bee great pleasant and strong with a sweete sent and with Amber colour Sacke if it bee Seres as it should be you shall know it by the marke of a corke burned on one side of the bung and they be euer full gadge and so are no other Sacks and the longer they lie the better they be Take a pleasant Butt of Malmsey and draw it out a quarter and more then fill it vp with fat Bastard within eight gallants or there-abouts and parill it with six eggs yelâ—s and all one handfull of Bay-salt and a pint of cunduiâ— water to euery parill and if the wine be hie of colour put in three gallants of new milke but skim of the Creame first and beate it well or otherwise if you haue a good Butt of Malmsey and a good pipe of Bastard you must take some emptie Butt or pipe and draw thirtie gallans of Malmsey and as many of Bastard and beate them together and when you haue so done take a quarter of a pound of Ginger and bruise it and put it into your vessell then fill it vp with Malmsey and Bastard or otherwise thus if you haue a pleasant Butt of Malmsey which is called Raâ—t-mow you may draw out of it fortie gallans and if your Bastard be very faint then thirtie gallans of it will serue to make it pleasant then take foure gallans of new milke and beate it and put into it when it lacketh twelue gallans of full and then make your Flauer Take one ounce of Collianders of Bay salt of Cloues of each as much one handfull of Sauorie let all these be blended and bruised together and sow them close in a bag and take halfe a pint of damaske-Damaske-water and lay your Flauer into it and then put it into your Butt and if it fine giue it a parill and fill it vp and let it lie till it fine 〈◊〉 else thus Take Colliander rootes a peniworth one pound of Anyseedes one peniworth in Ginger bruise them together and put it into a bag as before and make your bagge long and small that it may goe in and out at the bungâ— hole and when you doe put it in fasten it with a thread at the Bung then take a pint of the strongest Damaske water and warme it luke-warme then put it into the Butt and then stop it close for two or three dayes at least and then if you please you may set it abroach Take seuen Whites of new laid egges two handfuls of Bay-salt and beate them well together and put therein a pint of Sacke or more and beate them till they bee as short as Snow then ouer-draw the Butt seuen or eight gallans and beate the Wine and stirre his Lees and then put in the parill and beate it and so fill it vp and stoppe it close and draw it on the morrow Draw out of a pipe of Bastard ten gallans and put to it fiue gallans of new milke and skim it as beforeâ— and all to beate it with a parill of eight Whites of Egs and a handfull of Bay-salt and a pint of conduit water and it will be white and fine in the morning But if you will make verie fine Bastard take a White-wine hogshead and put out the Lees and wash it cleane and fill it halfe full and halfe a quarter and put to it foure gallans of new Milke and beate it well with the Whites of sixe Egges and fill it vp with White-wine and Sack and it will be white â—nd fine Take two gallons of the best stoned honey and two gallons of White-wine and boyle them in a faire pan skim it cleane and straine it thorow a faire cloth that there be no moats in it then put to it one ounce of Collianders and one ounce of Aniseedes foure or fiue Orange-pils drie and beaten two powder let them lie three dayes then draw your Bastard into a cleane pipe then put in your Honey with the rest and beate it well then let it lie a weeke and touch it not after draw it at pleasure If your Bastard be fat and good draw out fortie gallons then may you fill it vp with the laggs of any kind of White-wines or Sacks then take fiue gallons of new milke and first take away the Creame then straine it through a cleane cloth and when your pipe is three quarters full put in your milke then beate it very well and fill it so that it may lacke fifteene gallons then aparill it thus take the Whites onely of ten eggs and beate them in a faire Tray with Bay-salt and conduit water then put it into the pipe and beate it well and so fill it vp and let it stand open all night and if you will keepe it any while you must on the morrow stop it close and to make the same drinke like Ossey giue it this flauer Take a pound of Aniseeds two pence in Colianders two pence in Ginger two pence in Cloues two pence in graines two pence in long Pepper and two pence in Licoras bruise all these together then make two baggs of linnen cloth long and small and put your Spices into them and put them into the pipe at the bung making them fast there with a thread that it may sinke into the Wine then stop it close and in two dayes you may broch it Take and draw him from his Lees if he haue any and put the Wine into a Malmsey Butt to the Leâ—s of