you must take and shread them a litle not too small then take the Treakle and the Bole armoniacke and mingle them and the hearbes together then put them in a stillatorie and still them fiet To make Sinamom water TAke Rennish wine a quart or Spanish wine a pint rose water a pint a halfe Sinamom brused a pound and a halfe let these stand infused the space of foure and twentie houres then destill it and beeing close stopped and luted then with a soft fire destill the same softly in a Limbeck of glasse and receiue the first water by it selfe Also if ye be so disposed to make the same water weaker take thrée pints of rose water and a pint and a halfe of Rennish wine and so distill the same and you shall haue to the qualitie of stuffe the quantie of the water which is three pints but the first is best and so reserue it to your vse both morning and euening To make Sinamon water another way TAke three quarts of Museadine and a pound of Sinamon and halfe a pint of good Rosewater so let them lie infused the space of foure and twenty howers and destill it as aforesaid and you shall receiue to the quantitie as to the quallitie but the first pint is the best and the chiefest of all the other as is manifest by practise To make Aqua composita for a surfet TAke rosemarie Fenell Isope Time Sage horehound of each of these a handfull Penniryal red mints marierum of each sixe crops a roote of Enula Campana of Licoras Anneyséede brused of each two ounces put all these to thrée gallons of mightie strong Ale and put it into a brasse pot ouer an easie fire and set the Limbecke vpon it and stop it close with dowe or past that no aire doe goe out and so keepe it stilling with a soft fire and so preserue it to your vse as need requireth To make the water of life TAke Balme leaues stalkes burnet leaues and flowers a handful of rosemary turmentill leaues and rootes Rosa solis a handfull red roses a handfull Carnations a handfull Isop a handfull a handfull of Time redstrings that grow vpon Sauerie a handfull red Fennel leaues and rootes a handfull red Mints a handfull put all these hearbs into a pot of earth glased and put therto as much white wine as will couer the hearbes and let them soake therein eight or nine dayes then take an ounce of Sinamom as much of Ginger as much of Nutmegs Cloues and Saffron a litle quantitie of Anneyséedes a pound great Raisons a pound Suger a pound halfe a pound of Dates the hinder part of an olde Cony a good fleshly running Capon the flesh and sinewes of a legge of mutton foure young Pigiōs a dossen of Larks the yolkes of twelue egges a loafe of white bread cut in sippettes Muscadell or Bastard thrée gallons or as much in quantitie as sufficeth to distill all these things at once in a Limbecke and thereto put off Methridatum two or thrée ounces or elswith as much perfect treakell and destill it with a moderate fire and keepe the first water by it selfe and the second water alone also when there cōmeth no more water with strings take away the limbecke put into the pot more wine vppon the same stuffe and still it againe and you shal haue an other good water and shall so remaine good In the first ingredience of this water you must kéepe a double glasse warely for it is restoratiue of all principall members and defendeth against all pestiliencial diseases as a gainst the Paulsie Dropsie Spleene yellowe or blacke Jaundice for wormes in the bellie and for all agues bee they hot or cold and al maner of swellings and pestilenciall sorowes in man as melancholy fleugmatike it strengtheneth and comforteth al the spirits and strings of the braine as the heart the milte the liuer and the stomacke by taking thereof two or three spoonefuls at one time by it selfe or with Ale wine or beare and by putting a pretie quantitie of Suger therein also it helpeth disgestion and doth breake winde and stoppeth laske and bindeth not and it mightely helpeth and easeth man or Woman of the paine af the heart burning and for to quicken the memorie of man take of this water thrée spoonefuls a day in the morning and an other after hee goeth to dinner and the third last at night To make a good plaister for the strangurie TAke holly hocks and violets and mercury the leaues of these herbes or the seedes of them also the rinde of the elderne tree and also leyd Wort of ech of these a handfull and beate them small and seeth them in water till halfe be consumed then doe thereto a little oyle Oliue and all hot make thereof a plaister and laye it to the sore and raines and also in Sommer thou must make him a drinke in this maner take Sapifrage and the leaues of elderne fiue leafed grasse and séeth them in a pottell of stale ale till the halfe be wasted and then straine it and kéepe it cleane and let the sicke drinke thereof first and last and if you lacke these hearbes because of winter then take the rootes of fiue leaued grasse and drie them and make thereof pouder and then take Oyster shelles and burne them and make pouder of them and mingle them together and so let the sicke vse thereof in his pottage and drinke and it shall helpe him To make a powder for the stone and strangullian TAke blacke bramble berries while they be redde Juie berries the inner pitch of the Ashe Keyes the stones of Eglantine Berries clouen rubbed from the haire Nutte Keyes the rootes of Philopendula of all these a like quantitie Accorne kernels the stones of Slowes of each a like quantitie drie all these on platters in an ouen til they will be beaten to pouder then take gronsell seede Sapifrage seede Alisander seede coliander seede parsley seede comin séede fenell seede anniséede of ech of these a like quantitie as much as is before written and dried in like sort then beate al these to fine pouder and take Licoras of the best that you can get faire scraped as much in quantitie as of al the other beate it fine mingle it with the same pouder so keepe it close that no winde come at it vsing it first last with posset drinke made with white wine or Ale when you eate your potage or other broth put some in it if you be sore pained if you haue any stone it wil come away by shiuers and if it do so when you thinke that your water beginneth to cleare againe take this drinke that followeth and it will cleane your bladder and it wil leaue no corruption therein The drinke TAke Rosemary wild Time and seeth them in running water with as much Suger as will make it swéete from a quart to a pint vse the quantitie
an houre before you stuffe him and stuffe him with swéete hearbes and harde Egges chopped together or Parsely To bake a Fillet of Beefe to keepe colde MInce him verie small and séeth him with Pepper and salt and make him vp together accordingly and put him in your pie and Larde him verie thicke To make fine bread TAke halfe a pound of fine suger well beaten and as much Flower and put thereto foure Egges whites and being very wel beaten you must mingle them with Anniseedes bruised and being all beaten together put into your mould melting the sawce ouer first with a litle butter and set it in the Ouen turne it twice or thrice in the baking To bake a Neats tongue FIrst pouder the tongue three or foure dayes and then séeth it in faire water then blanch it and larde it and season it with a litle Pepper and Salt then bake it on Rie paste and before you cloase vp your pie strowe vpon the tongue a good quantitie of Cloues and mace beaten in pouder and vpon that halfe a pounde of butter then close vp your Pie verie close but make a round hole in the toppe of the pie Then when it hath stoode more then foure houres in the Ouen you must put in halfe a pint of Vinegor or more as the Vineger is sharpe then close vp the hole very close with a peece of past and set it in the Ouen againe To make Muggets FIrst perboyle them and take white and chop them both together and put Currants Dates Sinamome and Ginger Cloues and Mace and grosse Pepper and Suger if you will two or thrée yolkes of Egges and seeth them all together with Salt and put in the stuffe into the 〈◊〉 of Mutton and so put them in dishes and take two or thrée egges white and all and put them on the cawles and make some pretie sauce for them To make Fillets of beef or clods in stead of red Deare FIrst take your Beefe and Lard it verie thicke and then season it with Pepper and Salt Sinamome and ginger Cloues and Mace good store with a great deale more quantitie of Pepper and Salt then you would a péece of Venison and put it in couered Paste and when it is baked take vineger and suger Sinamom and Ginger and put in and shake the Pastie and stop it close and let it stand almost a fortnight before you cut it vp To make a tart that is a courage to man or woman TAke two Quinces and two or three Burre rootes and a Potaton and pare your Potaton and scrape your rootes and put them into a quart of wine and let them boyle till they be tender put in an ounce of Dates and when they be boyled tender Drawe them through a strainer wine and all and then put in the yolkes of eight Egges and the braines of thrée or foure cocke Sparrowes and streine them into the other and a litle Rose water and seeth them all with Sugar Synamom and ginger and Cloues and mace and put in a litle sweete butter and set it vpon a chafingdish of Coles betweene two platters and so let it boyle till it be something bigge To stew a Cocke YOu must cut him in sixe peeces and washe him cleane and take Prunces Currantes and Dates cutte very small and Reasons of the Sunne and Suger beaten verie small Synamome Ginger and Nutmegs likewise beaten and a litle maydens haire cut verie small and you must put him in a Pipkin put in almost a pint of Muskeden and then your spice and Suger vpon your Cocke and put in your fruite betweene euerie quarter and a peece of Golde betwéene euerie peece of your Cocke then you must make a lidde of wood fit for your Pipkin and closet it as close as you can with paste that no ayre come out nor water can come in and then you must fill two brasse pots full of water and set on the fire and make fast the Pipkin in one of the Brasse pottes so that the Pipkins feete touch not the brasse pot bottom nor the pot sides and so let them boyle foure and twentie howers and fill vp the pot still as it boiles away with the other pot that stands by and when it is boyled take out your Gold and let him drinke it fasting and it shall help him this is approued To preserue all kind of fruites that they shall not breake in the preseruing of them TAke a platter that is plaine in the bottom and lay suger in the bottom then Cheries or any other fruite and so betwene euerie row you lay throw suger and set it vpon a pots head and couer it with a dish and so let it boyle To make a sirroppe for bakemeates TAke Ginger Cloues and Mace Nutmegs beat all these together very fine and boile them in good red vineger vntill it be somewhat thicke this being done drawe your pie when it is hard baked and a small hole being made in the couer thereof at the first with a Tunnell of Past you must powre the sirroppe into the Pye that done couer the hole with paste and shalb the Pye well and set againe in the Ouen till it be throughly baked and when you haue drawne it turne the bottom vpward vntill it be serued To rost a Carpe or Tench with a pudding in his bellie TAke the Rones of a Pike and choppe them verie small then put in grated bread two or thrée Egs Currants Dates Suger Sinemome and Ginger and Mace Pepper and salt and put it in his bellie and put him on a Broche and make swéete sawce with Barberies or Lemmons minced and put into the swéete sawce and then put it on the Carpe when you serue him vp To make a fresh Cheese and Creame TAke a gallon or two of milke from the Cowe and séeth it and when it doth séeth put thereunto a quart or two of morning milke in faire cleansing pans in such place as no dust may fall therein and this is for your clowted Creame the next morning take a quart of mornings milke and seeth it and when it doth séeth put in a quarte of Creame thereunto and take it off the fire and put it into a faire earthen pan and let it stand vntill it be somewhat bloud warme but first ouer night put a good quantitie of Ginger with Rose water and stirre it together and let it settle all night and the next day put it into your said bloud warme milke to make your cheese come then put the Curdes in a faire cloth with a litle good rose-Rosewater and fine powder of Ginger and a litle Suger so last great soft rolles together with a thréede crush out the Whey with your clouted Creame and mixe it with fine pouder of ginger and Suger and sprinkle it with Rose water and put your Cheese in a faire dish and put these cloutes round about it then take a pint of rawe Mike or Creame and put it in a pot
and all too shake it vntill it be gathered into a frothe like snowe and euer as it commeth take it of with a spoone and put it in a Collender then put it vpon your fresh Cheese and pricke it with Wafers and so serue it THE NAMES OF ALL thinges necessarie for a banquet Suger Sinamome Licoras Pepper Nutmegs All kinde of Comfets Safron Saunders Anniséedes Coleander Orenges Pomegranat seedes Damaske water Torneseli Lemmans Prunes Rosewater Dates Currants Reasons Cheries conserued Barberies coÌ„serued Rie flower Ginger Swéete Orenges Paper White and browne Cloues and Mace Wafers For your March-panes seasoned and vnseasoned Spinnedges To make manus Christi TAke sixe spoonefull of Rosewater one graine of Amber gréece and 4. graines of Pearle beaten verie fine put these thrée together in a Saucer and couer it close and let it stande couered one houre then take foure ounces of verie fine Suger and beate it small and search it through a fine search then take a litle earthen pot glased and put into it a spoonefull of Suger and a quarter of a spoonefull of Rosewater and let the Suger and the Rose water boyle together softely till it doe rise and fall againe three times Then take fine Rie flower and sift on a smooth borde and with a spoone take of the Suger and the Rose water and first make it all into a round Cake and then after into litle cakes and when they be halfe colde wet them ouer with the same rose water and then laye on your golde and so shal you make very good Manus Christi To make a Caudle to comfort the stomacke good for an old man TAke a pint of good Muskaden and as much of good stale Ale mingle them together then take the yolkes of twelue or thirteene Egges newe laide beate well the Egges first by themselues then with the wine and ale and so boyle it together and put thereto a quarterns of Suger and a fewe whole Mace and so stirre it well til it seeth a good while and when it is well sod put therein a few slices of bread if you wil and so let it soke a while and it wil be right good and wholesome To make a Trifle TAke a pint of thicke creame and season it with Suger and Ginger and Rosewater so stirre it as you would then haue it and make it luke warme in a dish on a Chaffingdish and coales and after put it into a siluer péece or a bowle and so serue it to the boorde To make Marmelat of Quinces YOu must take a pottle of water and foure pound of Suger and so let them boyle together and when they boyle you must skumme them as cleane as you can and you must take y e whites of two or thrée Egges and beate them to froth and put the froth into the pan for to make the skum to rise then skumme it as cleane as you can and then take off the kettle and put in the Quinces and let them boyle a good while and when they boyle you must stirre them stil when they be boyled you must boxe them vp To make butter paste TAke floure and seuen or eight Egges and colde butter faire water or Rose-water and Spices if you will and make your paste and beate it on a boord when you haue so done deuide it in two or three péeces and driue out the péece with a rowling pinne and doe with butter one 〈◊〉 by another and then folde vp your pastâ—â—â—pon the butter and driue it out againe 〈◊〉 so doe fiue or sixe times together and 〈◊〉 not cut for bearings and put them int◠〈◊〉 Ouen and when they be baked scraâ—â—â—â—ger on them and serue them To make Fritter stuffe TAke fine flower and thrée or foure egges and put into the flower and a peece of Butter and let them boyle altogether in a dish or a Chafer and put in Suger Synamom and Ginger and Rosewater and in the boyling put in a little grated bread to make it bigge and then put it into a dish and beate it wel together and so put it into your mould and frie it with clarified butter but your butter may not be to whotte nor too colde To make a made dish of Artechokes TAke your Artechokes and pare away all the top euen to the meate and boyle them in sweet broth till they be somewhat tender and theÌ„ take them out and put them into a dish and séeth them with Pepper â—â—namom and Ginger and then put in 〈◊〉 dish that you meane to bake them in 〈◊〉 â—ut in Marrowe to them good store 〈◊〉 let them bake and when they be ba 〈…〉 t in a little vineger and Butter and 〈◊〉 thrée or foure leaues of the Artechoks 〈◊〉 〈◊〉 dish when you serue them vp and 〈◊〉 Suger on the dish To frie Bakon TAke Bakon and slice it verie thinne cut away the leane and bruse it with the backe of your knife and frie it in sweete Butter and serue it To frie Chickins TAke your Chickins and let them boyle in verie good swéete broath a pretie while and take the Chickens out quarter them out in péeces and then put them into a Frying pan with swéete Butter and let them stewe in the pan but you must not let them be browne with frying and then put out the butter out of the pan and then take a little swéete broath and as much Vergice and the yolkes of two Egges and beate them together and put in a litle Nutmegges Synamom and Ginger and Pepper into the sauce and then put them all into the pan to the Chickens and stirre them together in the pan and put them into a dish and serue them vp To make a boyled meate after the French waies TAke Pigions and larde them and then put them on a Broach and let them bee halfe rosted then take them off the Broach and make a pudding of sweete hearbes of euerie sorte a good handfull and chop Oxe white amongst the hearbes verie smal and take the yolkes of fiue or sixe Egges and grated bread and season it with Pepper synamom and ginger cloues and Mace suger and currants and mingle all together and then put the stuffe on the pigeons round about and then put the pigeons into the cabbeges that be perboyled and binde the cabbege fast to the Pigeons and then put them into the pot where you meane to boyle them and put in Béefe broth into them and cabbeges chopped small and so let them boyle and put in Pepper Cloues and Mace and pricke the Pigions full of Cloues before you put the pudding on theÌ„ and put a péece of Butter Sinamom and Ginger and put a litle Vineger and white wine so serue them vp and garnish them with fruite and serue one in a dish and but a litle of the broth you must put into the dish when you serue them vp To make a Sallet of all kinde of hearbes TAke your hearbes and picke them very
fast then you must haue another panne with water ready seething to shift your orenges out of the other water whē they haue sodden a prety while and so haue one panne after another to shift them still vpon the fire x. or xij times to take away the bitternesse of the Orenges and you must kéepe them as whole as you can in the boyling and then take them vp one by one lay them vpō a platter the hole downeward that the water may runne the clearer out of them then let them stand so vntill you haue boyled your syrrup ready for them Nowe to make your syrrup take to euerie two Orenges a pint of water a pound of suger let your suger be finely beaten before you put it into your licor looke that the kettell you boyle them in be swéet brasse then take x. whites of egges and put them into your kettle with your licor and suger and beate your whites of egges and the liquor together a good quarter of an houre then set your liquor vpon a soft fire of coales and let it séeth so soone as you can hauing a faire skymmer and a Coliander ready and set your Coliander in a faire bason and as your whites of egges riseth in skumme take them vp with your skimmer and put them in your Colliander and you shall haue a great quantitie of syrrup come from your skumme through your Coliander into your Bason that you must saue and put it into your kettle again and when your great skumme is off there will arise still some skumme which you must take off with a skymmer as cleane as you can when your syrrups hath sodden a prety while then put in your Orenges and let them boyle softly till you thinke they be enough the sirrup must be somwhat thick then let your Orenges stand all night vpon the fire but there must be nothing but imbers And in the morning take them vp and put them in Glasses or Gallie pottes To preserue Cheries TO euery pound of Cheries take a pound of suger that done take a fewe Cheries and distreine them to make your syruppe and to euerie pound a pound of Suger and Cheries take a quarter of a poūd of syrrup and this done take your syrrup and Suger and set it on the fire then put your Cheries into your sirrup and let them boyle fiue seueral times and after euerie boiling skum them with the backeside of a spoone To preserue Gooseberies TAke to euerie pound of Gooseberies one pound of Suger then take some of the Gooseberies and distraine them then take the syrrup and to euerie pound of Gooseberies take halfe a pound of sirrup then set the suger and the sirrup ouer the fire and put in the gooseberies and boyle them foure seuerall times and skumme them cleane To make Apple moyse ROste your apples and when they bee rosted pill them and streine them into a dish and pare a dozen of Apples and cut them into a chafer and put in a litle white wine and a litle Butter and let them boyle till they be as soft as Pap and stirre them a litle and streine them to some Wardens rosted and pilled and put in Suger Sinamom and Ginger and make Diamonds of Paste and lay them in the Sauce then scrape a little Suger vppon them in the dish A pouder peerelesse for woundes TAke Orpiment and Uerdigréece of ech an ounce of Uitrial burned till it be red two ounces bray each of them by it self in a Brasen morter as small as flower then mingle them altogether that they appeare all as one and kéepe it in Bagges of Leather well bound for it will last seuen yeare with one vertue is called Pouder péereles it hath no péere for working in Chirurgerie for put this pouder in a wounde whereas is dead flesh and lay scrapt Linte about it and a Plaister of Duiflosius next vnderneath written and it c. The rest wanteth A medicine for the Megrime Impostume of the Rewme or other diseases in the head TAke Pellitorie of Spaine the weight of a groate halfe so much Spegall beate these in pouder take the tops of Isope of Rosemarie with the flowers thrée or foure leaues of Sage in the hole of these hearbes one small handfull boyle all these hearbes with the Spices in halfe a pint of White wine and halfe a pinte of Uineger of Roses vntill one halfe of the liquour be consumed then streyne forth the hearbes and set the liquor to coole and being colde put thereunto thrée spoonefull of good Mustarde and so much honey as will take away the tartnes of the medicine and when the patient feeleth any paine in his head take a spoonefull thereof and put it into his mouth and holde it a pretie while gargasing and then spit it forth into a vessell and so vse to take ten spoonefulles at one time in y e morning fasting vsing this three daies together when they feele themselues troubled with the Rewme at the fall and spring of the leafe is best taking therof and by the grace of God they shall finde ease You must keepe this same medicine verie close in a glasse whose goodnesse will last ten dayes when you take it warme it as Milke from the Cowe A Copie of Doctor Stephans water TAke a gallon of Gascoigne wine then take Ginger Galingale Camamill Sinamome Graines Cloues Mace and seedes Fennell seedes Carraway seedes of euerie of them one dramme that is two pence halfe peny weight then take Suger minced red Roses Time Pellitorie of the wall wilde Margerum Peniriall Penymountain wild Time Lauender Auens of euerie of them one handfull then beate the spice small and bruse the hearbes and put all to the wine and let it stand twelue houres stirring of it diuers times then still it in a Limbecke and keepe the first pint of water by it selfe so is it best then will come a second water which is not so good as the first the vertue of this water is this It comforteth the spirites and preserueth greatly the youth of man and helpeth inwarde diseases comming of colde against the shaking of the Palsey it cureth the contraction of sinewes and helpeth the vnception of women it killeth the wormes in the bellie it helpeth the toothache it helpeth the cold Gowte it comforteth the stomack it cureth the colde Dropsie it helpeth the Stone in the Bladder and the Reines of the backe it cureth the Canker it helpeth shortly a stinking breath And who so vseth this water now and then and not too often it preserueth him a good liking and shall make him seeme young very long A medicicine for all manner of Sores TAke vnwrought Waxe Turpentine oyle Olife sheepes fallowe or Déeres Sewet a quantitie of euerie of them and then take a quantitie of the iuyce of Bugel the iuyce of Smallage a quantitie of Rossen and boyle them all together ouer a soft fire stirring them alwayes till they be
beate it and streine them together with milke and water and so put them into a pot and put in Suger and stirre them still and when it hath boyled a good while take it of and set it a cooling in a payle of water and streine it againe with Rose water into a dish To boyle a Lambes head and purtenance STreine your broth into a pipkin and set it on the fire and put in butter and skumme it as cleane as you can and put in your meate and put in endiue and cut it a litle and streine a litle yeaste and put into it and currants and prunes and put in all maner of spices and so serue it vpon soppes To boyle Quailes FIrst put them into a Pot with sweete broth and set them on the fire then take a Carret roote and cut him in péeces and put into the potte then take parsely with swéete hearbes and chop them a litle and put them into the Potte then take Sinamome Ginger Nutmegges and Pepper and put in a litle Uergice and so season it with salt serue them vpon soppes and garnish them with fruite To make stewed Steakes TAke a péece of Mutton and cut it in péeces and wash it verie cleane and put it into a faire pot with Ale or with halfe wine then make it boyle and skumme it cleane and put into your pot a faggot of Rosemarie and time then take some Parsely picked fine and some onions cut round and let them all boyle together then take prunes reasons dates and currants and let it boile altogether and season it with Sinamon and ginger Nutmegs two or thrée Cloues and Salt and so serue it on soppes and garnish it with fruite To stewe Calues feete TAke calues féete faire blanched and cut them in the halfe when they be more then halfe boyled put to them great raisons mutton broth a little saffron and swéete butter pepper suger and some swéet hearbes finely minced boyle calues féete shéepes féete or lambes feete with mutton broth sweete hearbes and Onions chopped fine butter and Pepper and when they boyle take the yolke of an egge and straine it with vergice so serue it To stewe a Mallard TAke your Mallard and séeth him in faire water with a good marie bone and in cabbadgeworth or cabbadge lettice or both or some persneps roots and carret rootes and when all these be well sodden put in prunes put in prunes enough and thrée dates and season him with salt cloues and mace and a little suger pepper and then serue it forth with syppets put the marie vpon them and the whole mace lay on the syppets and the dates quartered and the prunes and the rootes cut in round slyces lay them vpon the sippets also the cabbadge leaues lay vpon the Mallard To make Aloes TAke a legge of veale or mutton and slice it in thinne slices lay them in a platter and caste on salt and put thereon the yolkes of tenne egges and a great sort of small raisons and dates finely minced then take veniger and a litle saffron cloues and mace and a litle pepper and mingle it together and powre it al about it and then al to worke it together and when it is thorowly seasoned put it on a spit and set platters vnderneath it and bast it with butter and then make a sauce with vineger and ginger and suger and lay the aloes vpon it and so serue it in To make Fritters of Spinnedge TAke a good deale of Spinnedge and wash it cleane then botle it in faire water and when it is boiled then take it forth and let the water runne from it then chop it with the backe of a knife and then put in some egges and grated bread and season it with suger sinamom ginger and pepper dates minced fine and currants and rowle them like a ball and dippe them in butter made of Ale and flower A Fritter to be made in a Moulde TAke Oxe white and mince it fine then take Dates and mince them fine then take Currants Egges white grated bread and season it with suger synamon and ginger cloues mace and saffron and stirre it well together then driue a thicke cake of paste and lay in the mould and fill it with the stuffe and lay an other cake of past vpon it then iogge it about and so frie it To boyle Pigeons in blacke broath FIrst roste them a litle then put them into an earthen pot with a litle quantitie of swéete Broth then take Onions and slyce them and set them on the Coles with some butter to take away the sent of them put them into the Pigions and leyre it with a toste of bread drawne with Uineger then put some sweete hearbes halfe cut and synamom and ginger and grosse Pepper and let them boyle and season them with salt serue them vppon soppes and garnish them with fruite To smere a Conie TAke the Liuers and boyle them and chop it and swéete hearbes apples and the yolkes of hard egges and choppe them altogether and currants suger synamom ginger and persely and fill the Conny full hereof then put her into the sweete broth and put in sweete butter then choppe the yolks of hard egges synamom ginger suger and cast it on the Cony when you serue it vp season it with salt serue it on soppes and garnish it with fruite To boyle a Mallard with Cabbedge TAke some Cabbedge and pricke wash them cleane and perboyle them in faire water then put them into a Collender and let the water run from them cleane then put them into a faire earthen pot and as much swéete broth as will couer the Cabbadge and sweete butter then take your Mallard and rost it halfe enough and saue the dripping of him then cut him in the side and put the mallard into the cabbedge and put into it all your dripping then let it stew an houre and season it with salt and serue it vpon soppes To boyle a Ducke with Turneps TAke her first and put her into a potte with stewed broth then take persely and sweete hearbs and chop them and perboyle the rootes very well in an other pot then put vnto them swéete butter Synamome Ginger grosse Pepper and whole Mace and so season it with salt and serue it vpon soppes To make white Estings TAke great Otemeale and lay in milke to stéepe then put in the yolkes of some Egges and take Oxe white and mince it sinal then season it with suger synamom ginger cloues mace and saffron and salt and so fill them To make blacke Puddings TAke great otmeale and lay it in milke to steepe then take shéepes bloud and put to it and take Oxe white and mince into it then take a fewe sweete hearbs and two or thrée leeke blades and choppe them verie small and put into it then the yolkes of some Egges and season it with Synamom ginger cloues Mace pepper and salt and so fill them To
sponfuls of rosewater put all these into an earthen Panne And with a slyce of Woode beate it the space of two houres then fill your moulds halfe ful your mouldes must be of Tinne and then set it into the ouen your ouen beeing so whot as it were for cheat bread and let it stand one houre and a halfe you must annoint your moulds with butter before you put in your stuffe and when you will occupie of it slice it thinne and drie it in the ouen your ouen beeing no whotter then you may abide your hand in the bottome To bake a Turkie and take out his bones TAke a fat Turkie and after you haue scalded him and washed him cleane lay him vpon a faire cloth and slit him through out the backe and when you haue taken out his garbage then you must take out his bones so bare as you can when you haue so done wash him cleane then trusse him and pricke his backe together and so haue a faire kettle of séething water and perboyle him a little then take him vp that the water may runne cleane out from him and when he is colde season him with pepper and salt and then pricke him with a fewe cloues in the brest and also drawe him with larde if you like of it and when you haue made your coffin and laide your Turkie in it then you must put some butter in it and so close him vp in this sort you may bake a Goose a Pheasant or Capon To bake a Kidde TAke your Kidde and perboyle him and wash it in vergice and saffron and season it with pepper salt a litle mace then lay it in your coffin with swéete butter and the liquor it was seasoned in and so bake it To bake a Mallard TAke thrée or foure Onions and stampe them in a morter then strain them with a saucer ful of vergite then take your mallard and put him into the iuyce of the saide Onions and season him with pepper and salt cloues and mace then put your mallard into the coffin with the saide iuyce of the onions and a good quantitie of Winter sauorie a litle time and persely chopped small and swéete Butter so close it vp and bake it To make a pie of Humbles TAke your humbles being perboyled and choppe them verie small with a good quantitie of mutton swéete and halfe a handfull of hearbes folowing time margerum borage persely and a litle rosemarie and season the same beeing chopped with pepper cloues and mace and so close your pie and bake him To bake Red deare TAke a hand full of time and a hand full of rosemarie a hand full of winter sauorie a hand full of bay leaues and a hand ful of fennel and when your liquor seeths that you perboyle your venison in put in your hearbes also and perboyle your venison vntill it be halfe enough then take it out and lay it vpon a faire boorde that the water may runne out from it then take a knife and pricke it full of holes and while it is warme haue a faire traye with vineger therein and so put your venison therein from morning vntill night and euer nowe and then turne it vp side downe and then at night haue your coffin ready and this done season it with synamome ginger and nutmegges pepper and salte and when you haue seasoned it put it into your coffin and put a good quantitie of swéete butter into it and then put it into the Ouen at night when you goe to bedde and in the morning drawe it forth and put in a saucer full of vineger into your pye at a hole aboue in the toppe of it so that the vineger may runne into euerie place of it and then stop the whole againe and turne the bottome vpward and so serue it in An other bakemeate for Chickins FIrst season your Chickins with suger sinamom and ginger and so lay them in your pye then put in vpon them Gooseberies or grapes or Barberies then put in some sweete butter and close them vp and when they be almost baked then put in a Cawdle made with harde egges and white wine and serue it To bake Calues feete TAke Calues féete and boyle them and chop them fine and a pound of white and chop it with them then chop an onion smal and put it in them then take prunes dates and currants and put to them season them with Pepper Nutmegs and a litle large Mace then put in some Egges and stirre it altogether put it into a Pye and let it bake two houres then put in a litle vergice and suger and so serue it To sowce a Pigge TAke white Wine and a litle sweete broth and halfe a score Nutmegs cut in quarters then take Rosemarie Baies Time and sweete margerum and let them boyle altogether skum them verie cleane and when they be boyled put them into an earthen pan and the syrop also and when yee serue them a quarter in a dish and the Bayes and nutmegs on the top The order to boyle a Brawne TAke your Brawne and when ye haue cut him out lay him in faire water foure and twentie houres and shift it foure or fiue times and scrape and binde vp those that you shall thinke good with Hempe and bind one handfull of greene Willowes together and lay them in the bottome of the Panne and then put in your Brawne and skumme it verie cleane and let it boyle but softely and it must be so tender that you may put a straw through it and when it is boyled enough let it stand and rowle in the panne and when you take it vp let it lye in Trayes one howre or two and then make sowsing drinke with Ale and water and salt and you must make it very strong and so let it lie a weeke before you spende it To make Almond Butter TAke Almondes and blanch them and beate them in a morter verie small and in the beating put in a litle water and when they bee beaten powre in water into two pots and put in halfe into one halfe into an other and put in Suger and stirre them still and let them boyle a good while then straine it through a strainer with rose water and so dish it vp To rost an Hare YOu must not cut off her head féete nor eares but make a pudding in her bellie and put paper about her eares that they burne not and when the Hare is rosted you must take synamom and Ginger and grated bread you must make verie sweet sauce and you must put in Barberies and let them boyle together To make Fritter stuffe TAke fine flowre and thrée or foure egs and put into the flower and a péece of butter and let them boyle all together in a dish or chafer and put in Suger synamom and ginger and rose water and in the boyling put in a litle grated bread to make it big and then put it into a dish and beate it well
together so put it into your moulde and frie it with clarified butter but your butter may not be too whot nor too colde For to bake a Hare TAke your Hare and perboile him and mince him and then beat him in a morter verie fine liuer and all if you will and season it with all kinde of spices and salt and doe him together with the yolkes of seuen or eight egges and when you haue made him vp together draw larde verie thicke through him and mingle them altogether and put him in a Pye and put in butter before you close him vp To preserue Orenges YOu must cut your Orenges in halfe and pare them a litle round about and let them lye in water foure or fiue dayes and you must chaunge the water once or twice a day and when you preserue them you must haue a quarte of faire water to put in your suger and a litle rose water and set it on the fire and scum it verie cleane and put in a litle Sinamome and put in your Orenges and let them boile a litle while and then take them out again and doe soe fiue or sixe times and when they be inough put in your Orenges and let your sirroppe stand till it bee cold and then put your sirrop into your Orenges To make all maner of fruit Tartes YOu must boile your fruite whether it be apple cherie peach damson peare Mulberie or codling in faire water and when they be boyled inough put them into a bowle and bruse them with a ladle and when they be cold straine them and put in red wine or claret wine and so season it with suger sinamom and ginger To make a Tarte of preserued stuffe YOu must take halfe a hundreth of Costerds and pare them and cut them and as soone as you haue cut them put them into a pot and put in two or three pound of suger and a pint of water and a litle rose water and stirre them from the time you put them in vntill the time you take them out againe or els you mar all put it into a dish and when your Tart is made put it into the Ouen and when it is caked endore it with butter and throw suger on the top then do on your sauce set comfets on the top and so serue it vp To make Tartes of Proines PUt your proines into a pot and put in red wine or claret wine a litle faire water and stirre them nowe and then and when they be boyled enough put them into a bowle and streine them with suger synamom and ginger To make a Tart of Ryse BOyle your rice and put in the yolkes of two or thrée Egges into the Rice and when it is boyled put it into a dish and season it with suger synamom and ginger and butter and the iuice of two or thrée Orenges and set it on the fire againe To make a Custard BReake your egges into a bowle and put your Creame into another bowle and streine your egges into the creame and put in saffron cloues and mace and a litle synamom and ginger and if you will some suger and butter and season it with salt and melt your butter and stirre it with the ladle a good while and dubbe your Custard with dates or currants To make a tart of Wardens YOu must bake your Wardens first in a Pie and then take all the wardens and cut them in foure quarters and coare them and put them into a Tarts pinched with your suger and season them with suger synamome and ginger and set them in the Ouen and put no couer on them but you must cut a couer and lay on the Tarte when it is baked and butter the Tart and the couer too and endore it with suger To make a tarte with Butter and Egges BReake your egges and take the yolks of them and take butter and melt it let it be verie hote ready to boyle and put your butter into your egs and so streine them into a bowle and season them with suger To make a Tarte of Spinnedge BOyle your Egges and your Creame together then put them into a bowle and then boyle your Spinnedges and whē they are boyled take them out of the water and streine then into your stuffe before you streine your Creame boyle your stuffe and then streine them all againe and season them with suger and Salt To make a Tarte of Staweberries VVAsh your strawberies and put them into your Tarte and season them with suger synamom and ginger and put in a litle red wine into them To make a Tart of Hippes TAke hippes and cut them and take the séedes out and wash them verie cleane and put them into your Tarte and season them with suger sinamon and ginger So you must preserue them with suger Sinamom and ginger and put them into a gellipot close To bake the humbles of a Deere MInce them verie small and season them with pepper Sinamom and ginger and suger if you will and cloues mace and dates and currants and if you will mince Almonds and put vnto them and when it is baked you may put in fine fat and put in suger sinamom and ginger and let it boile and when it is minced put them together To make a Veale Pye LEt your Veale boile a good while and when it is boiled mince it by it selfe and the white by it selfe and season it with salt and peper sinamom and ginger and suger and cloues and mace and you must haue proines and raisons dates and currants on the top For to make Mutton Pyes MInce your mutton and your white together and when it is minced season it with pepper sinamon ginger and cloues and mace and proines currants and dates and reasins and hard egges boyled chopped verie small and throw them on the toppe To bake calues feet SEason them with salt and pepper and butter and currants if you wil and when they be baked put in a litle white wine and suger or vineger and suger or vergious and suger To bake Chickins in a Cawdle SEason them with salt and pepper and put in butter and so let them bake and when they be baked boile a few barberies and proines and currants and take a litle white wine or vergious and let it boile and put in a litle suger and set it on the fire a litle and streine in two or thrée yolkes of egges into the wine and when you take the dish of the fire put the proines and currants and barberies into the dish and then put them in altogether into the pye of Chickins To bake Pigeons SEason them with Pepper and Salt and Butter To bake a Conie SEason him with Pepper and Salt and put in butter and Currants and when it is baked put in a litle vergice and suger into the Pie and serue it vp To bake a Gammon of Bacon to kepe cold YOu must first boyle him a quarter of
it handsomly vpon the top and by the sides and then put it into the Ouen and when it is halfe baked draw it out and take two or thrée feathers and a litle rose water and wet all the couer with it and haue a handfull of suger finely beaten and straw vpon it and see that the rose water wet in euerie place and so set it in the ouen againe and that will make a faire ise vpon it if your Ouen be not hote inough to reare vp your ise then put a litle fire in the Ouens mouth To make Almond butter after the best and newest fashion TAke a pound of Almonds or more and blanch them in cold water or in warme as you may haue leasure after the blanching let them lye one houre in cold water then stamp them in faire cold water as fine as you can then put your Almonds in a cloth and gather your cloth round vp in your handes and presse out the iuice as much as you can if you thinke they be not small inough beat them againe and so get out milke so long as you can then set it ouer the fire when it is readie to séeth put in a good quantitie of salt and rosewater that will turne it after that is in let it haue one boyling and then take it from the fire and cast it abroad vpon a linnen cloth and vnderneath the cloth scrape of the whay so long as it will runne then put the butter together into the middest of the cloth binding the cloth together and let it hang so long as it will drop then take peecees of suger so much as you thinke will make it swéet and put thereto a litle rose water so much as you will melt the suger and so much fine pouder of saffron as you thinke will collour it then let both your suger and saffron stéepe together in the litle quantitie of rose water and with that season vp your butter when you will make it To make Oister Chewets TAke a pecke of Oisters and wash them cleane then sheal them wash them faire in a Culliander and when they be sodden straine the water from them and chop them as small as pie meat then season them with pepper halfe a pennie worth of claues and mace halfe a peny worth of sinamom and ginger and a penie worth of suger a litle saffron salt then take a handfull of small raisons sixe dates minced smal and mingle them altogether then make your paste with one pennie worth of fine flower tenne yolkes of egges a halfe penniworth of Butter with a little saffron and boyling water then raise vp your chewets and put in the bottom of euerie one of them a litle butter and so fill them with your stuffe then cast proines dates and small raisons vpon them and being closed bake them let not your Ouen be two hote for they will haue but litle baking then drawe them and put into euerie one of them two spoonefull of vergice and butter and so serue them in To make a Tart of Medlers TAke medlers that be rotten and stamp them then set them on a chaffing dish and coales and beat in two yolkes of egges boyling it till it be somewhat thicke then season them with suger sinamom and ginger and lay it in past To make a Quinces moyse or Wardens moyse YOu must rost your wardens or quinces and when they be rosted pill them and strain them together and put in suger Sinamom and Ginger and put it in a plate and then smooth it with a knife and scrape a litle suger on the top and nicke a litle with a knife To make an other pretie dish with dates and the iuice of two or three Orenges STraine them into a dish and so make Chambers of paste vpon a sticke put the stickes vpon a loafe of bread and so drie them in the Ouen and then clarifie a litle butter and frie them in it and laie them in a dish and scrape suger on them To make hypocrase TAke a gallon of white wine suger two pound of sinamom ij d. ginger y. d. long pepper ij d. mace ij d. not brused graines ij d. gallingall i. d. ob cloues not brused you must bruse euerie kind of spice a litle put them in an earthen pot all a day then cast them through your bags two times or more as you sée cause and so drinke it To make marmalet of Quinces TAke verie good Quinces and pare them and cut them in quarters then core them cleane and take heed it be not a stony Quince and when you haue pared and cored them then take two pintes of running water and put it into a brasse pan casting away eight spoonfuls of one of the pintes then waigh thrée pound of fine suger beat it and put it into the water make your fire where you may haue a good light not in a chimney then set on your pan vpon a treuet and when your suger and water beginneth to boile you must skimme it cleane then put in sixe spoonfuls of rose water and if there rise anie more skumme take it off and so put in your thrée pound of quinces and let them boile but softly and if you see the colour waxe somwhat déepe now then with a faire slice be breaking of them and when your liccor is well consumed away and the colour of your quinces to growe fairer then be still sturring of it when it is inough you shall sée it rise from the bottom of your pan in ttirring of it and so boxe it ye shall haue it to be good marmalet and a verie orient colour if you will you may put some muske into it some rose water rubbe your boxe withall it will giue it a pretie sent and it is a verie good way To make a sirrop of Quinces to comfort the stomake TAke a great pint of the iuice of Quinces a pound of suger and a good halfe pint of vineger of ginger y e waight of fiue grotes of sinamom the waight of sixe grots of pepper the waight of thrée grotes two pence To make Marmalet of Quinces TAke verie good Quinces and paire them cut them in quarters then core them cleane take heed it be not a stony quince and when you haue pared and cored them then take two pints of running water and put it into a brasse casting away eight spoonefulls of one of the pints the waight of foure pound of fine suger beat it put it into the water make your fire where you may haue good light not in the chimney then set ouer your pan vpon a Treuet and when your suger and water beginneth to boile you must straine it cleane then put in sixe spoonefull of rose water and if there rise anie more skimme take it off and put it into boxes To make Codamacke of Quinces TAke fine quartes of running water a quart of french wine put them
well mingled and that the greenes of the ioyce be come and then straine it through a faire cloth into a cleane vessell and this shall heale wounde or sore whatsoeuer it bee Another for all sores TAke a quarter of a pound of Pitch as much of Waxe as much of Rossen as much of capons grease or other soft grease and put them in a panne and seeth them al together till they bee melted and then straine them through a faire cloath and make a plaister to lay to the place greeued To defend Humors TAke beanes the rinde or the vpper skin being pulled of bruse them and mingle them with the white of an Eg and make it sticke to the Temples it keepeth backe humors flowing to the eyes To make Rosemarie water TAke the Rosemarie and the flowers in the middest of May before sunne arise and strippe the leaues and the flowers from the stalke take foure or fiue Alicompane rootes and a handfull or two of Sage then beat the Rosemarie the Sage and rootes together till they be verie small and take thrée ounces of cloues iij. ounces of Mace iij. ounces of Quibles halfe a pound of Annisseedes and beat these spices euerie one by it selfe Then take all the Hearbes and the Spices and put therein foure or fiue gallons of good white wine then put in all these Hearbes and Spices and Wine into an earthen pot and put the same Pot in the ground the space of sixeteene dayes then take it vp and still in a Still with a verie soft fire To make Bisket bread FIrst take halfe a Pecke of fine white flower also eight newe laid Egges the Whites and Yolkes beaten together then put the said Egges into the Flower then take eight Graines of fine Muske and stampe it in a Morter then put halfe a pint of good Damaskewater or else Rosewater into the Muske and mingle it together and put it into wine or Muscaden but Muscaden is better and put it into the flowre also one ounce of good Annisseedes cleane picked put therein and so to worke them altogether into a Paste as yee doe bread and then make your biskettes into what fashion you thinke best and then put them into an Ouen and bake them harde if you will kéepe them long or else but indifferent if you will haue it candite take rose water and Suger and boyle them together till they be thicke and so slices of bread then set hot in the Ouen vntill the same be candit Certaine approued points of Husbandrie very necessarie for all Husbandmen to knowe First of Oxen. TOkens whereby an Oxe is knowen to be good and towarde for the worke are these ready and quicke at the voyce hee moueth quickly he is short and large great eares the Hornes liuely and of meane bignesse and blacke the head short the breast large a great panche the tayle long touching the ground with a tuffe at the ende the haire curled the backe straight the raines large the leg strong sinowes the houffe short and large the best colour is blacke and red and next vnto that the bay and the pyed the white is the worst the greye and the fallowe or yellowe is of lesse valure The charge of one that kéepeth them is chiefly to vse them gently to serue them with meate and good litter to rubbe or kembe them at night to strike them ouer in the morning washing sometimes their Tailes with warme water also to keepe their stable cleane and that the poultrie or Hogges come not in for the feathers may kill the Oxen and the dung of sick Pogges breedeth the Murren Item hee must knowe discreetely when oxen haue laboured enough and when but litle and according to that they are to bee fedde Item that he worke them not in a time too cold or to wet Item that hee suffer them not to drinke presently after a great labour and that he tie them not vp foorth with vntill they be a little refreshed abroade The Oxe desireth cleare or running water like as the Horse desireth the puddle or troubled water Item that at their comming home hee alwayes ouerlooke them whether there be any Thornes in their féete or if the Yoke haue galled them In Fraunce they gelde all their Bulcalues about the age of two yeares that at the fall of the leafe The day when they are to be cut they must not drinke and must eate but little They suddenly clippe the sinnowes of the stones with a paire of tongues and so cut out the stones in such sort as they leaue behind the end that is tied vnto the sinnowes for so the Calfe or Bullocke shall not bléed ouermuch nor shall léese all his virilitie and courage At the age of ten moneths the Bullocke changeth his foreteeth and at sixe moneths after they scale the next teeth and at the ende of thrée yeares he chaungeth all his teeth Note when an Oxe is at best his téeth are equall white and long and when he is old the teeth be vnequall and blacke If an Oxe haue the laske which often times is with bloud and maketh him very weake they kéepe him from drinke foure or fiue dayes they giue him Walnuttes and harde Chéese tempered in thicke wine and for the vttermoste remedie they let him bléed in the middes of the forehead To make him loose bellied they giue him two ounces of aloes made in pouder with warme water An Oxe pisseth bloud of beeing too much chafed or of eating il hearbes or flowers they kéepe him from drinke and drench him with Treacle in two pintes of Wine or Ale putting thereto Saffron For the Cough they séeth I sope in his drinke For the biting of an Adder or venimous dogge they noint the place with oyle of Scorpion If hee bee lame of colde in his féete they wash him with olde vrine warmed If he be lame of the aboundance of blood fallen downe into the pastornes and hoofe they dissolue it by rubbing and launcing Item the better to keepe their Oxen in health whether they be to be laboured or to be fatted they wash his mouth eight dayes with vrine and there is taken away much fleame which taketh from an Oxe his tasie and stomacke If the fleame haue made him haue the murre which is knowne by the watering of the eye they wash his mouth with time and white Wine or rubbe it with water and salte Of Horses TOkens of a good Colte the head little and leane the eare straight the eyes great the nostrelles wide the necke little towardes the head the backe short large close bellied the cullions or stones equall and small the tayle long tuffed with haire thicke and curled the legges equall high and straight the houffe blacke harde and hye he should be quicke and pleasant The age of Horses is knowen partly by the hooffe principally by the teeth When the Horse is two yeres and a halfe the middle téeth aboue and beneath doe fall When he
is foure yeare olde the dogge téeth fall and others come in their places before he be sixe yeere olde the great téeth aboue doe fall and the sixt yere the first that fell come againe the seauenth yeere all is fulle and they be all shut Of Sheepe CErtaine dayes before the Rammes be put to the Yowes they drench them with Salt water thereby the Yowes will tooke the better and the rammes they say waxe more full of appetite To haue manie male lambes they chuse a drie time the wind at North letting the Yowes goe in pasture that laieth open against the Northerne wind and then put in the Rammes To haue manie female Lambes they contrariewise obserue the South winde When a Yow is with lambe if she haue a blacke tongue they say the lambe will be black and if the tongue be white the lambe likewise will be white Tokens of a good sheepe a great bodie the necke long the woll deepe soft and fine the bellie great and couered with woll the tets great great eyes long legges and long taile Tokens of a good Ramme the body high and long a great bellie couered with woll a fliece thicke the forhead broad eyes black with much woll about them great eares couered with woll great stones well horned but the more writhed the better the tongue and pallat of the mouth all white to the end that the Lambes may bee all white Of Hogges THe Hogge of himselfe though filthy yet they say he prospereth the best if hee lodge in a cleane stye and euery moneth his stye should be cast ouer with fresh grauaile or sand to make his lying fresh and to drie vp the pisse and filth They geld their pigges when they are a yeare old or sixe monethes at the least for they waxe much greater if they be gelded at the said age They chuse them Bores that haue the head short and large the brest large colour blacke or white the feet short the legges great and those that haue strongest haire on the top of their backe Those are to be kept for sowes which be longest with hanging bellies great Tettes deepe ribbed a litle head and short legges Hogges be sicke when they rubbe much their eare or refrain their meat but if none of these signes appeare they plucke of one of his haires on the backe if he be cleane white at the roote he is well if he be bloudie or foule he is sicke They will haue their hogges either all white or all blacke and in anie wise not speckled or of two colours They refraine from dunging their land while the moone encreaseth for that they note more aboundance of wéedes to come thereby Touching the sowing of Beanes they obserue this At the fall of the leafe in strong land they sow the great Beanes At spring time in weake and light ground they sow the common small Beanes and both sortes at the full of the Moone that they may be better codded They vse to cut them at the new of the Moone before day Their flaxe as soone as they haue gathered it they set it vnder a house or houell and suffer it not to take raine or dewe as we doe To make Chese yelow they put in a litle Saffron To keepe Apples they lay them on straw stro wed the eye of the Apple downwards and not the stemme And when they would haue anie great store well and long kept from perishing they gather and chuse the soundest heauiest and fairest being not ouer riped they prouide a Hogshed Fat or great Whitch they bring the Apples where it shall stand then they lay a laine of straw and vpon the same a laine of Apples and then straw againe and Apples likewise vntill the vessell be full to the brimme shuting it close with the head or couer that no aire come in To cure the malladie of trées that beare wormeaten fruite which commeth of much wet or a moist season at that time they pearse the trées through with an Auger as neere the roote as they may to the end that the humor whereof the wormes doe bréed may distill out of the trée If trées through oldnesse or otherwise leaue bearing of fruite vsually they vse not to loppe them but onely cut away the head boughes they vncouer the rootes after all Saintes tide and cleaue the greatest of the rootes putting into the clefts shiuers of flints or hard stones letting them there remaine to the end that the humor of the earth may enter and ascend into the trée after about the end of winter they couer againe the rootes with verie good earth if they haue anie deade Carrens they burie them about the rootes of such Trées Approued Medicins for sundrie diseases An excellent drinke for the Tissicke well approued TAke a handfull of fennell roots as much persly roots as many Alisander rootes halfe a handfull of Borrage rootes and put out the pith of all the saide rootes then take halfe a handfull of Peniryall as much of Uiolet leaues and as much of cinckfoyle as much Succary Endiue Holly hocke leaues Mallow leaues and redd gardene mints of all these the like quantitie as of these next before halfe a handfull of Licoris sticks scraped brused and beaten to fine powder a gallon of faire running water boyle therein all these simples and boyle these séedes with them that is thrée spoonefull of Anniséeds as much Fennell seede the like of Colliander seede and Commin séede a good handfull of Dandelion rootes and so boyle altogether from a gallon to a pottell and let the patient drinke thereof first and last and it will helpe him in short space probatum est To make water imperiall for all woundes and Cankers TAke a handfull of red Sage leaues a handfull of Selondine as much of woodbind leaues take a gallon of conduit water and put the hearbes in it let them boile to a pottle and then strain the hearbes through a strainer and take the liquor and set it ouer the fire againe take a pint of English hony a good handfull of Koch Allam as much of white Copper as Tyme beaten a pennieworth of graines brused let them boile all together thrée or foure wawmes and then let the skumme be taken off with a feather and when it is colde put it in an earthen pot or bottle so as it may be kept close and for a greene wound take of the thinnest and for an old wound of the thickest couer the sore rather with Veale or Mutton skimme them with dock leaues when that you haue dressed them with this water To make water imperiall an other way TAke a handfull of Dragon of scabious of Endiue a handfull of Pimpernell a handful of Wormewood of Kew of Tansie of Fetherfoye of dasie leaues of Conslips of maiden haire of sinckfoyle of dandelion of Tyme of bawne of each of these hearbes a handfull of Treakle a pound of Bole armoniacke foure ounces and when you haue all these hearbes together