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diff --git a/old/13265.txt b/old/13265.txt new file mode 100644 index 0000000..83ee46f --- /dev/null +++ b/old/13265.txt @@ -0,0 +1,2402 @@ +The Project Gutenberg EBook of A Book of Fruits and Flowers, by Anonymous + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: A Book of Fruits and Flowers + +Author: Anonymous + +Release Date: August 23, 2004 [EBook #13265] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK A BOOK OF FRUITS AND FLOWERS *** + + + + +Produced by David Starner, Martin Radford and PG Distributed Proofreaders + + + + + +A BOOK OF + +Fruits & Flowers. + +SHEWING + +The Nature and Use of them, either +for Meat or Medicine. + +AS ALSO: + +To Preserve, Conserve, Candy, and in Wedges, +or Dry them. To make Powders, Civet bagges, +all sorts of Sugar-works, turn'd works in Sugar, +Hollow, or Frutages; and to Pickell them. + +_And for Meat._ + +To make Pyes, Biscat, Maid Dishes, Marchpanes, Leeches, +and Snow, Craknels, Caudels, Cakes, Broths, Fritter-stuffe, +Puddings, Tarts, Syrupes, and Sallets. + +_For Medicines._ + +To make all sorts of Poultisses, and Serecloaths for any member +swell'd or inflamed, Ointments, Waters for all Wounds, and Cancers, +Salves for Aches, to take the Ague out of any place Burning or +Scalding; For the stopping of suddain Bleeding, curing the Piles, +Ulcers, Ruptures, Coughs, Consumptions, and killing of Warts, to +dissolve the Stone, killing the Ring-worme, Emroids, and Dropsie, +Paine in the Ears and Teeth, Deafnesse. + +_Contra vim mortis, non est Medicamen in hortis._ + +_LONDON_: + +Printed by _M.S._ for _Tho: Fenner_ at the South entrance of +the _Royall Exchange_, London, 1653. + + * * * * * + + + + +Of Lemmons. + + +[Illustration: Lemmon.] + + +_A Lemmon Sallet._ + +Take Lemmons, rub them upon a Grate, to make their rinds smooth, cut +them in halves, take out the meat of them, and boyle them in faire +water a good while, changing the water once or twice in the boyling, +to take away the bitternesse of them, when they are tender take them +out and scrape away all the meat (if any be left) very cleane, then +cut them as thin as you can (to make them hold) in a long string, or +in reasonable short pieces, and lay them in your glasse, and boyling +some of the best _White_-wine vineger with shugar, to a reasonable +thin Syrupe, powre it upon them into your glasse, and keep them for +your use. + + +_To Preserve Oranges or Lemmons_. + +Take your _Oranges_ or _Lemmons_, lay them in water three dayes, and +three nights, to take away their bitternesse, then boyle them in faire +water till they be tender, make as much Syrupe for them as will make +them swim about the pan, let them not boyle too long therein, for it +will make the skins tough; then let them lie all night in the Syrupe, +to make them take the Syrupe in the morning, boyle the Syrupe to his +thicknesse, and put them in gally pots or glasses, to keep all the +yeare, and this is the best way to Preserve _Orenges, Lemmons_, or +_Citrons_. + + +_To make Past of Lemmons_. + +Take halfe a dozen of thick-rined _Lemmons_, cut them through the +middest, and boyle them tender in faire water, then stamp them in a +Morter, strayne the juyce or pulp from them, and dry it, and put two +pound of _Shugar_ to it, then make it into what fashion you will, on a +sheet of white paper, dry it in an Oven, and turne it often for two +dayes and two nights, for in that time it will be dry enough; box it +thus up, and it will endure all the Yeare. + + +_Sweet Bagges to lay amongst Linnen_. + +Take _Orris, Cypris, Calamus, Fusis_, all of them grosse beaten, and +_Gallingall_ roots, of each a handfull, and as much of the small tops +of _Lavender_, dryed, and put them into baggs to lay among your +cloaths. You may put in a handfull or two of _Damask Rose_ leaves +dryed, which will somewhat better the sent. + + + + +Medicines made of Lemmons. + + +_To take away the Spots, or red Pimpels of the face_. + +Take halfe a pint of raine water, and halfe a pint of good _Verjuice_, +seeth it till it be halfe consumed, then whilst it boils fill it up +againe with juyce of _Lemmon_, and so let it seeth a pretty while; +then take it from the fire, and when it is cold put to it the whites +of four new laid Eggs, well beaten, and with this water annoynt +the place often. + + +_A very good Medicine for the Stone_. + +Make a Posset of a quart of _Rhenish_ wine, a pint of _Ale_ and a +pint of _Milke_, then take away the curd, and put into the drink, +two handfulls of Sorrell, one handfull of _Burnet_, and halfe a handfull +of _Balm_, boyle them together a good while, but not too long, +least the drink be too unpleasant, then take of the drink a quarter +of a pint, or rather halfe a pint, at once, at morning, and to bed-ward, +putting therein first two or three spoonfulls of juice of _Lemmons_, +this is an excellent Medicine for the _Stone in the Kidneyes_, to +dissolve and bring it away. It is very good in these Diseases of the +_Stone_, to use _Burnet_ often in your drink at Meales, and often to +steep it in over night, and in the morning put in three or foure +spoonfulls of juice of _Lemmons_, and to drink thereof a good +draught every morning a week together, about the full of the +Moone, three dayes before, and three dayes after. + + +_To roste a Shoulder of Mutton with Lemmons_. + +Take a Shoulder of _Mutton_ halfe rosted, cut off most of the meat +thereof, in thin slices, into a faire dish with the gravy thereof, put +thereto about the quantity of a pint of clarret wine, with a spoonfull +or two at most of the best wine _Vineger_, season it with _Nutmeggs_, +and a little _Ginger_, then pare off the rines of one or two +good _Lemmons_, and slice them thin into the _Mutton_, when it is almost +well stewed between two dishes, and so let them stew together +two or three warmes, when they are enough, put them in a clean +dish, and take the shoulder blade being well broyled on a +grid-iron, and lay it upon your meat, garnishing your dishes +with some slices and rinds of the _Lemmons_, and so serve it. + + +_To Boyle A Capon with Oranges and Lemmons_. + +Take _Orenges_ and _Lemmons_ peeled, and cut them the long way, +and if you can keep your cloves whole, and put them into your +best Broth of _Mutton_ or _Capon_, with _Prunes_ or _Currants_ three or +four dayes, and when they have been well sodden, cut whole _Pepper_, +great _Mase_, a great peice of _Suggar_, some _Rose_-water, and either +_White_ wine, or _Clarret_ wine, and let all these seeth together a +while, and serve it upon Sopps with your _Capon_. + + +_A Lemmond Sallet_. + +Cut out slices of the peele of the Lemmons, long wayes, a quarter +of an inch one piece from another, and then slice the _Lemmons_ +very thin, and lay them in a dish crosse, and the peeles about +the _Lemmons_, and scrape a good deal of _Suggar_ upon them, and +so serve them. + + * * * * * + + + + +_Of Quinces_. + + +_The best way to Preserve Quinces._ + +First pare and coare the _Quinces_, and boyle them in faire water +till they be very tender, not covering them, then taking them +out of the water, take to every pound of them, two pound of _Sugar_, +and half a pint of water, boyle it to a Syrupe, scumming it well, +then put in some of the Jelly that is washed from the _Quince_ kernels, +and after that, making it boyle a little, put in your _Quinces_, +boyle them very fast, keeping the holes upward as neer as you +can, for fear of breaking, and when they are so tender that you +may thrust a rush through them, take them off, and put them up +in your glasses, having first saved some Syrupe till it be cold to fill +up your glasses. + + +_A speciall Remembrance in doing them_. + +When you Preserve _Quinces_, or make _Marmalade_, take the Kernels +out of the raw _Quinces_, and wash off the Jelly that groweth +about them, in faire water, then straine the water and Jelly from +the kernels, through some fine Cobweb laune, and put the same +into the _Marmalade_, or preserved _Quinces_, when they are well +scum'd, but put not so much into your _Quinces_, as into the _Marmalade_, +for it will Jelly the Syrupe too much; put six or seven +spoonfulls of Syrupe into the Jelly. Before you put it into the +_Marmalade_, you must boyle your _Quinces_ more for _Marmalade_, then +to preserve your _Quinces_, and least of them when you make your +clear Cakes. + +When you would preserve your _Quinces_ white, you must not +cover them in the boyling, and you must put halfe as much _Sugar_ +more for the white, as for the other. When you would have them +red, you must cover them in the boyling. + + +[Illustration: Quince] + + +_To Pickle Quinces._ + +Boyle your _Quinces_ that you intend to keep, whole and unpared, +in faire water, till they be soft, but not too violently for feare you +break them, when they are soft take them out, and boyle some +_Quinces_ pared, quarter'd, and coar'd, and the parings of the _Quinces_ +with them in the same liquor, to make it strong, and when +they have boyled a good time, enough to make the liquor of +sufficient strength, take out the quartered _Quinces_ and parings, +and put the liquor into a pot big enough to receive all the _Quinces_, +both whole and quartered, and put them into it, when the +liquor is thorow cold, and so keep them for your use close +covered. + + +_To make Quince Cakes_. + +Prepare your _Quinces_, and take the just weight of them in _Sugar_, +beaten finely, and searcing halfe of it, then of the rest make +a Syrupe, using the ordinary proportion of a pint of water to a +pound of _Sugar_, let your _Quinces_ be well beaten, and when the +Syrupe is cand height, put in your _Quince_, and boyle it to a past, +keeping it with continuall stirring, then work it up with the beaten +_Sugar_ which you reserved, and these Cakes will tast well of the +_Quinces_. + + +_To make Printed Quidony of Quinces_. + +Take two pound of _Quinces_, paired, coared, and cut in small +pieces, and put them into a faire posnet, with a quart of faire water, +and when they are boyled tender, put into them one pound +of _Sugar_ clarified, with halfe a pint of faire water, let them boyle +till all the fruit fall to the bottom of the posnet, then let the liquid +substance run through a faire linnen cloath into a clean bason, +then put it into a posnet, and let it boyle till it come to a jelly, +then Print it in your Moulds, and turne it into your boxes. You +shall know when it is ready to Print, by rouling it on the back of +a Spoone. + + * * * * * + + + + +_Of Roses_. + + +_To make sweet Bagges to lay Linnen in_. + +Take _Damask Rose_ budds, pluck them, and dry the leaves in the +shadow, the tops of _Lavender_ flowers, sweet _Margerom_, and _Basill_, +of each a handfull, all dryed and mingled with the _Rose_ leaves, take +also of _Benjamin, Storax, Gallingall_ roots, and _Ireos_ or _Orris_ roots, +twice as much of the Orris as of any of the other, beaten in fine +powder: a peece of cotten wool wetted in _Rose_-water, and put +to it a good quantity of _Musk_ and _Ambergreece_ made into powder, +and sprinkle them with some _Civet_ dissolved in _Rose_-water, lay the +Cotten in double paper, and dry it over a chaffin dish of coales: +Lastly, take halfe a handfull of _Cloves_, and as much _Cinamon_ bruised, +not small beaten, mixe all these together, and put them up in +your Bagge. + + +_A very good Poultis for any Member swell'd and inflamed, +and not broken, to take away the paine_. + +Take three pints of new milk, of stale Manchet crums two handfulls, +or so much as shall make the milk somewhat thick, and thereto +put two handfulls of dryed red _Rose_ leaves, and three ounces of +Oyle of _Roses_, boyle all these together to the thicknesse of a Poultisse, +then let it stand and coole, and while it cooleth rake a spoonfull +of Oyle of _Roses_, and with a warm hand rub the place grieved, +till the Oyle be dryed in, and then lay the Poultisse as warm as you +may endure it, to the part inflamed; doe this morning and evening +for three or four dayes, as you shall see cause. + + +_To make a sweet Cake, and with it a very sweet water._ + +Take _Damask Rose_ leaves, _Bay_ leaves, _Lavinder_ tops, sweet _Marjerome_ +tops, _Ireos_ powder, _Damask_ powder, and a little _Musk_ first +dissolved in sweet water, put the _Rose_ leaves and hearbs into a Bason, +and sprinkle a quarter of a pint of _Rose_-water among them, +and stirring them all together, cover the Bason close with a dish, +and let them stand so covered, all night, in the morning Distill +them, so shall you have at once an excellent sweet water, and a +very fine sweet Cake to lay among your finest linnen. + + +_Oyle of Roses._ + +Take Sallet Oyle and put it into an earthen pot, then take _Rose_ +leaves, clip off all the white, and bruise them a little, and put them +into the Oyle, and then stop the top close with past, and set it into +a boyling pot of water, and let it boyle one hour, then let it stand +al one night upon hot embers, the next day take the Oyle, and +straine it from the _Rose_ leaves, into a glasse, and put therein some +fresh _Rose_ leaves, clipt as before, stop it, and set it in the Sun every +day for a fortnight or three weeks. + + +_Syrupe of Roses._ + +Take _Damask Roses_, clip off the white of them, and take six +ounces of them to every pint of faire water, first well boyled and +scummed, let them stand so as abovesaid, twelve hours, as you doe +in the Syrupe of _Violets_, wringing out the _Roses_ and putting in new +eight times, then wringing out the last put in onely the juice of +four ounces of _Roses_, so make it up as before, if you will put in +_Rubarb_, take to every two drams, slice it, string it on a thred, hang +it within the pot after the first shifting, and let it infuse within your +_Roses_: Some use to boyle the _Rubarb_ in the Syrupe, but it is dangerous, +the Syrupe purgeth _Choller_ and _Melancholly_. + + +_A Conserve of Roses._ + +Take red _Rose_ buds, clip of all the white, bruised, and withered +from them, then weigh them out, and taking to every pound of +_Roses_ three pound of _Sugar_, stamp the _Roses_ by themselves very +small putting a little juice of _Lemmons_ or _Rose_ water to them as +they wax dry, when you see the _Roses_ small enough, put the _Sugar_ +to them, and beat them together till they be well mingled, +then put it up in Gally pots or glasses; in like manner are the +Conserverves of Flowers, of _Violets, Cowslips, Marigolds, Sage_, and +_Sea boise_ made. + + +_To Preserve Roses or any other Flowers._ + +Take one pound of _Roses_, three pound of _Sugar_, one pint of +_Rose_ water, or more, make your Syrupe first, and let it stand till it +be cold, then take your _Rose_ leaves, having first clipt off all the +white, put them into the cold Syrupe, then cover them, and set +them on a soft fire, that they may but simper for two or three +hours, then while they are hot put them into pots or glasses for +your use. + + +_How to Preserve Barbaries._ + +First take the fairest _Barbaries_, and of them the greatest bunches +you can get, and with a needle take out the stones on the one +side of them, then weigh out to every halfe pound of them one +pound of _Sugar_, put them into a Preserving pan, strow the _Sugar_ +on them, and let them boyle a quarter of an hour softly, then taking +out the _Barbaries_ let the Syrupe boyle a quarter of an hour more, +then put in the _Barbaries_ againe, and let them boyle a pretty while +with the Syrupe, then take them from the Syrupe, and let them +both stand till they be cold, and so put them up. + + +_To keep Barbaries to garnish your Meat._ + +Take the worst of them, and boyle them in faire water, and +straine the liquor from them, and while the liquor is hot put it into +your _Barbaries_, being clean picked, and stop them up, and if they +mould much, wash them throughly in the liquor, then boyle the +liquor againe, and strayne it, and let it coole, then put it to your +_Barbaries_ againe. + +[Illustration: A Rose] + + +_Conserve of Barbaries._ + +Take your _Barbaries_, pick them clean in faire branches, and +wash them clean, and dry them on a cloath, then take some other +_Barbaries_, and boyle them in _Clarret_ wine till they be very soft, +then straine them, and rub them so well through the strainer, that +you may know the substance of them, and boyle up this matter +thus strained out, till it be very sweet, and somwhat thick, then setting +it by till it be cold, and then put in your branches of _Barbaries_ +into gally pots, or glasses, and fill it up with the cold Syrupe, +and so shall you have both Syrupe, and also _Barbaries_, to use at +your pleasure. + + * * * * * + + + + +_Of Almonds._ + + +_To make Almond Biscate._ + +Steepe one pound of _Almonds_ so long in cold water, till they will +blanch, then put them in _Rose_-water, and beat them in so much +_Rose_-water as will keep them from growing to an Oyle, and no +more; take one pound of _Sugar_ beaten very fine, and sifted +through a Searce, take the whites of six Eggs beat to a froth, as +you use to doe for other Bisket, with a spoonfull of fine flower, +set the _Almonds_ and _Sugar_ on a soft Charcoal fire, let them boyle +together till they be very thick, and so let them stand till they be +almost cold, then beat the Eggs and that together, put in a little +_Muske_ for the better tast, if you please, then lay them upon papers, +in what proportion you will, and dry them in an Oven, with +a slack fire. + + +_To make Almond Milke._ + +Take a rib of _Mutton_ or _Veale_, or rather a _Chicken_, boyle it in +faire water, put thereto _French Barley_, a _Fennill_ root, a _Parsly_ +root, _Violet_ leaves, _Strawberry_ leaves, and _Cinquefoyle_ leaves, and +boyle them all together, till the meat be over boyled, then strayne out +the liquor from the rest, while they are boyling blanch a proportion +of _Almonds_ answerable to the liquor, beat them well in a clean +stone Morter, and then grind them therein with _Rose_ water and +_Sugar_, and when they are well ground put in all your liquor by +little and little, and grind with them till they be all well Compounded, +and then strayne it into a faire glasse, and use it at your +pleasure. + + +_An approved Medicine for the running of the +Reines._ + +Make _Almond_ Milke of _Plantine_ water, or else boyle _Plantine_ +in the liquor whereof you make your _Almond_ Milk, take a quart of +it, and put thereto three spoonfulls of _Lentive farine_, and three +spoonfulls of _Cinamon_ water, take of this at six in the morning, a +good draught, two hours before dinner another, at four of the +clock in the afternoon, a third, and two hours after supper a +fourth; and twice or thrice between meals, eat a spoonfull of +Conserve of Red _Roses_ at a time. + + +_Oyle of Almonds_. + +Take _Almonds_, blanch them, and put them into a pot, and set +that pot in another pot of water that boyleth, and the steam of +the seething pot will arise and enter into the pot with the _Almonds_, +and that will become Oyle when they are stamped and wringed +through a cloath. Thus they make Oyle of the kernels of _Filberts, +Walnuts,_ &c. + + +_A Barley Cream to procure sleep, or Almond Milke._ + +Take a good handfull of French _Barley_, wash it cleane in warme +water, and boyle it in a quart of sayre water to the halfe, then put +our the water from the _Barley_, and put the _Barley_ into a pottell of +new clean water, with a _Parsley,_ and a _Fennell_ root, clean washed, +and picked with _Bourage, Buglos, Violet_ leaves, and _Lettice_, of each +one handfull, boyle them with the _Barley_, till more then halfe be +consumed; then strayne out the liquor, and take of blanched +_Almonds_ a handfull, of the seeds of _Melons, Cucumbers, Citralls_, and +_Gourds_, husked, of each halfe a quarter of an ounce, beat these +seeds, and the _Almonds_ together, in a stone morter, with so much +_Sugar_, and Rose-water as is fit, and strayne them through a cleane +cloath into the liquor, and drink thereof at night going to bed, +and in the night, if this doth not sufficiently provoke sleep, then +make some more of the same liquor, and boyle in the same the +beads, or a little of white _Poppey_. + + +_An Oyntment to kill the Worms in little Children_. + +For stomach Wormes, annoynt the stomach with Oyle of _Wormwood,_ +and the belly with Oyle of sweet _Almonds_, for belly Wormes take +all of _Wormwood_, Oyle of _Savine_, and the Powder of _Aloe Cicatrina_, +finely beaten, annoynt the belly therewith, morning and evening. +You must not use _Savine_ in Medicines for Mayden Children, +but in stead of Oyle of _Savine_, take as much of an Oxes +Gall. + + +_To make the best white Puddings_. + +Take a pound of _Almonds_, blanch them, putting in +a little Milk sometime to them in the stamping, then put to them +three handfulls of fine Flower, or as much grated bread first baked +in an Oven, six Eggs well beaten, a good deale of marrow cut in +little pieces, season them with _Nutmeg_ and _Sugar_, three spoonfulls +of _Rose-water_, and a little Salt; temper them all together, +with as much Cream as will serve to wet or mingle them; and so +fill them up. + + +_An Almond Candle_. + +Blanch Jordan _Almonds_, beat them with a little small Ale, and +strayne them out with as much more Ale as you minde to make +your Caudle of, then boyle it as you doe an Egg Caudle, with a +little Mace in it, and when it is off the fire sweeten it with Sugar. + + +_To make fine white Leach of Almonds_. + +Take halfe a pound of small Almonds, beat them, and strayne +them with Rose water, and sweet Milk from the Cow, and put into +it two or three pieces of large Mace, one graine of Musk, two +ounces of Isinglasse, and so boyle it in a Chafin-dish of coales, a +quarter of an hour, till it will stand, which you shall try thus, +set a saucer in a little cold water, so that none come into it, and +put a spoonfull of the Leach into it, and if you see that stand, rake +the other off the fire, then you may slice it in what fashion you +please. + + +_To make Almond Butter_. + +Blanch one pound of _Almonds_, or more; or lesse, as you please, +lay them four hours in cold water, then stamp them with some +Rose water, as fine as you can, put them in a cloath, and presse +out as much Milk as you can, then if you think they be not enough +beat them, and straine them againe, till you get as much +Milk of them, as you can, then set it on the fire, till they be ready +to boyle, putting in a good quantity of Salt and Rose water, to +turne it after one boyling, being turned, take it off, cast it abroad +upon a linnen cloath, being holden between two, then with a +spoon take off the Whey under the cloath, so long as any will +drop or run, then take so much of the finest Sugar you can get, as +will sweeten it, and melt it in as much Rose-water as will serve to +dissolve it, put thereto so much _Saffron_ in fine powder, as will colour +it, and so steeping the _Saffron_ and _Sugar_ in Rose-water, season +your Butter therewith, when you make it up. + +[Illustration: Olives] + + +_To make Almond Cakes_. + +Take of Jordan Almonds, one pound, beat them as you doe for +Almond milk, draw them through a strainer, with the yolks of two +or three Eggs, season it well with Sugar, and make it into a thick +Batter, with fine flower, as you doe for Bisket bread, then powre +it on small Trencher plates, and bake them in an Oven, or baking +pan, and these are the best Almond Cakes. + + +_To make Paste of Almonds_. + +Take one pound of small Almonds, blanch them out of hot +water into cold, then dry them with a cloath, and beat them in a +stone Morter, till they come to Past, putting now and then a +spoonful of Rose water to them, to keep them from Oyling, when +they are beaten to fine past, take halfe a pound of _Sugar_ finely +beaten and searsed, put it to your past, and beat it till it will twist +between your fingers and thumb, finely without knots, for then it +is enough, then make thereof Pyes, Birds, Fruits, Flowers, or any +pretty things, printed with Molds, and so gild them, and put them +into your Stove, and use them at your pleasure. + + +_To make a Marchpine_. + +Take a pound of small Almonds, blanch them, and beat them, +as you doe your past of Almonds, then drive it into a sheet of past, +and spread it on a botome of wafers, according to the proportion, +or bignesse you please, then set an edge round about it, as you doe +about a Tart, and pinch it if you will, then bake it in a pan, or Oven, +when it is enough, take it forth, and Ice it with an Ice made +of Rose-water and Sugar, as thick as batter, spread it on with a +brush of bristles, or with feathers, and put it in the Oven againe, +and when you see the Ice rise white and dry, take it forth, and +stick long comfits in it, and set up a staddard in the middest of it, +so gild it, and serve it. + + +_To make White-Broth with Almonds_. + +First look that the Meat be clean washed, and then set it on the +fire, and when it boyleth, scum it clean, and put some salt into the +pot, then take _Rosemary, Thyme, Hysop_, and _Marjerome_, bind them +together, and put them into the pot, then take a dish of sweet +Butter, and put it also into the pot amongst the meat, and take +whole Mase, and bind them in a cloath, and put them into the +pot, with a quantity of Verjuice, and after that take such a quantity +of Almonds as shall serve turne, blanch them, and beat them +in the Morter, and then straine them with the broth when your +Meat is in, and when these Almonds are strained put them in a pot +by themselves, with some _Sugar_, a little _Ginger_, and also a little +Rose water, then stir it while it boyle, and after that take some sliced +_Oringes_ without the kernels, and boyle them with the broth +of the pot, upon a chafin-dish of coales, with a little _Sugar_, and +then have some Sipits ready in a platter, and serve the meat upon +them, and put not your Almonds in till it be ready to be +served. + + * * * * * + + + + +[Illustration: Straw-berries] + + +_Of Straw-Berries._ + + +_A Tart of Straw-Berries._ + +Pick and wash your _Straw-Berries_ clean, and put them in the past +one by another, as thick as you can, then take _Sugar, Cinamon_, +and a little _Ginger_ finely beaten, and well mingled together, cast +them upon the _Straw Berries_, and cover them with the lid finely +cut into Lozenges, and so let them bake a quarter of an houre, then +take it out, stewing it with a little _Cinamon_, and _Sugar_, and so +serve it. + + * * * * * + + + + +_Of Hartichoakes_. + + +_How to make a Hartichoake Pye._ + +Boyle your _Hartichoakes_, take off all the leaves, pull out all the +strings, leaving only the bottoms, then season them with _Cinamon_ +and _Sugar_, laying between every _Hartichoake_ a good piece of +Butter; and when you put your Pye into the Oven, stick the _Hartichoakes_ +with slices of _Dates_, and put a quarter of a pint of White-wine +into the Pye, and when you take it out of the Oven, doe the +like againe, with some butter, and sugar, and Rose-water, melting +the butter upon some coales, before you put it into the Pye. + + +_To keep Hartichoakes for all the yeare._ + +The fittest time is about _Michaelmas_, and then according to the +proportion of _Hartichoakes_ you will keep, seeth a quantity of water +in a pot or pan, seasoning it so with white salt that it may have +a reasonable tast, then put a fit quantity of white salt into the water, +and boyle them together, and scum them well; then put a +good quantity of good _Vineger_ to them, to make the liquor somewhat +sharp, and boyle it again, then parboyle your _Hartichoakes_ +that you mind to keep, in another liquor, take them out of it, and +let them coole, then set your first liquor againe on the fire to +boyle, and scumming it throughly, let it coole againe; when it is +throughly cold, put it up in some firkin, or large earthen pot, and +put in your _Hartichoakes_ to them handsomely, for bruising them; +then cover them close from the aire, and so keep them to spend at +your pleasure. + + +_To Preserve Hartichoakes_. + +Heat water scalding hot first, then put in your _Hartichoakes_ and +scald them, and take away all the bottomes, and leaves about +them, then take _Rose water_ and _Sugar_ and boyle them alone a little +while, then put the _Hartichoakes_ therein, and let them boyle +on a soft fire till they be tender enough, let them be covered all +the time they boyle, then take them out and put them up for +your use. + + +_To make a maid dish of Hartechoakes_. + +Take your _Hartichoakes_ and pare away all the top, even to the +Meat, and boyle them in sweet Broth till they be somewhat tender, +then take them oat, and put them in a dish, and seeth them +with _Pepper, Cinamon_, and _Ginger_, then put them in the dish you +mean to bake them in and put in marrow to them good store, and +so let them bake, and when they be baked, put in a little _Vineger_ +and _Butter_, and stick three or four leaves of the _Hartichoakes_ in +the dish when you serve them up, and scrape Sugar upon the dish. + + + + + +*OF MEDICINES.* + + +_An Excellent Medicine or Salve for an Ache +coming of cold, easie to be made by any +Countrey Housewife._ + +Take of good Neats-foot Oyle, Honey, and new Wax, like +quantities, boyle them all well together, then put to them a quarter +so much _of Aqua vitae_ as was of each of the other, and then setting +it on the fire, boyle it till it be well incorporated together, +then spread it upon a piece of thin Leather, or thick linnen cloath, +and so apply it to the place pained. + + +_To cake the Ague out of any place_. + +Take _Vervine_ and _Black Hemlocke_, of each an handfull, boyle +them in a pint of fresh _Butter_ till they be soft, and begin to parch +againe, then straine the _Butter_ from the hearbs, and put it into a +gally pot, and two or three times annoynt the place grieved with +a spoonfull or two thereof, _probat_. + + +_For the Ague in Children, or Women with Child_. + +Take _Venice Terpentine_, spread it on the rough side of a piece of +thin _Leather_, two fingers breadth, and strew thereon the powder of +_Frankincense_ finely beaten, and upon it some _Nutmeg_ grated, binde +this upon the wrists an hour before the fit comes, and renew it +still till the fit be gone. + + +_To strengthen the Back weak or diseased._ + +Take the pith of an Oxes back, wash it in Wine or Ale, and +beating it very small straine it through a course cloath, and make a +Caudle of it, with _Muskadine_ or strong _Ale_ boyling it therein a few +_Dates_ sliced, and the stones taken out, and drink it first and last as +warm as you can, walking well, but temperately after it. Toasted +dates often eaten are very good for the same. + + +_For a Paine or Ache in the Back._ + +Take _Nepe, Archangel, Parsley_, and _Clarie_, of each halfe a handfull +wash them cleane, and cut them small, and then fry them with +a little sweet Butter, then take the yolks of three or four Eggs, +beat them well together, and put them to the Hearbs, fry them all +together, and eat them fasting every morning, with some _Sugar_; to +take away the unsavorinesse of the Hearbs, some use to take only +_Clary_ leaves, and _Parsley_ washed, not cut, or _Clary_ leaves alone, and +powring the yolks of the Eggs upon them, so fry them, and eat +them. + + +_For a suddain Bleeding at the Nose._ + +Burne an Egg shell in the fire till it be as black as a coale, then +beat it to a fine powder, and let the party snufle it up into his +Nostrills. + + +_A Medicine for Burning or Scalding._ + +Take _Madenwort_, stamp it, and seeth it in fresh Butter, and +therewith anoynt the place grieved presently. + + +_For the Canker in Womens Breasts._ + +Take _Goose_-dung, _Celedonie_, stamp them well together, and +lay it plaister-wise to the soare, it will cleanse the _Canker_, kill the +wormes, and heale the soare. + + +_For the Canker in the Mouth._ + +Take the juice of _Plantaine, Vineger_ and _Rose_ water, of each +a like quantity, mingle them together, and wash the mouth often +with them. + + +_To make a Tooth fall out of it selfe._ + +Take wheat flower and mix it with the Milk of an Hearb called +_Spurge_, make thereof a past, and fill the hole of the Tooth therewith, +and leave it there, changing it every two houres, and the +Tooth will fall out. + + +_To take away the cause of the paine in the Teeth._ + +Wash the mouth two or three times together in the morning +every moneth, with _White-wine_ wherein the root of _Spurge_ hath +been sodden, and you shall never have paine in your Teeth. + + +_For A Consumption._ + +Take Ash-keyes so soon as they look wither'd, set them into +an Oven, the bread being drawne, in a pewter, or rather an earthen +dish, and being so dryed pull off the out side, and reserving the +inner part, or the seed, or keyes, beat them to fine powder, and +either mix it with good English honey, and so eat of it, first and +last, morning and evening, a pretty deale of it at once, upon the +point of a knife, or else drink of the powder in some posset Ale, or +thin broth. Mares milk, or Asses milk, which is best, being drunk +warm morning and evening, is the most soveraigne Medicine +for it. + + +_An excellent Medicine for the Cough of the Lungs._ + +Take _Fennell_ and _Angelica_ of each one handfull, the leaves in +Summer, roots in Winter, sliced figgs twelve, but if the body be +bound, twenty at least, green Licorice if you can, two or three +good sticks scraped and sliced, Anniseed cleaved and bruised, two +good spoonfulls, two or three Parsley roots scraped, and the pith +taken out, and twenty leaves of Foale-foot, boyle all these in +three pints of _Hysop_ water, to a pint and halfe, then straine it out +into a glasse, putting to it as much white _Sugar_-candy as will make +it sweet, drink hereof, being warmed, five spoonfulls at a time, +first in the morning, and last in the evening, taking heed that you +eat nor drink any thing two howres before nor after. + + * * * * * + + + + +_Of Violets._ + + +_The use of Oyle of Violets._ + +Oyle of _Violets, Cammomile, Lillies, Elder flowers, Cowslips, Rue, +Wormwood_, and _Mint_, are made after the same sort; Oyle of +_Violets_, if it be rubbed about the Tempels of the head, doth remove +the extream heat, asswageth the head Ache, provoketh sleep, and +moistneth the braine; it is good against melancholly, dullnesse, +and heavinesse of the spirits, and against swellings, and soares +that be over-hot. + + +_The Syrupe of Violets._ + +Take faire water, boyle it, scum it, and to every ounce of it so +boyled and scummed, take six ounces of the blew of _Violets_, only +shift them as before, nine times, and the last time take nine ounces +of _Violets_, let them stand between times of shifting, 12 houres, +keeping the liquor still on hot embers, that it may be milk warm, +and no warmer; after the first shifting you must stamp and straine +your last nine ounces of _Violets_, and put in only the juice of them, +then take to every pint of this liquor thus prepared, one pound of +_Sugar_ finely beaten, boyle it, and keep it with stirring till the _Sugar_ +be all melted, which if you can, let be done before it boyle, +and then boyle it up with a quick fire. This doth coole and open +in a burning _Ague_, being dissolved in _Almond_ milk, and taken; +especially it is good for any Inflamation in Children. The Conserves +are of the same effect. + + +_The use of Conserve of Violets and Cowslips._ + +That of _Cowslips_ doth marvelously strengthen the Braine, preserveth +against Madnesse, against the decay of memory, stoppeth +Head-ache, and most infirmities thereof; for _Violets_ it hath the +same use the Syrupe hath. + +[Illustration: Violets] + + +_To make Paste of Violets, or any kind of Flowers._ + +Take your Flowers, pick them, and stamp them in an _Alablaster_ +morter, then steep them two howres in a sauser of _Rose_-water, after +straine it, and steep a little _Gum Dragon_ in the same water, then +beat it to past, print it in your Moulds, and it will be of the very +colour and tast of the Flowers, then gild them, and so you may +have every Flower in his owne colour, and tast better for the +mouth, then any printed colour. + + +_Powder of Violets._ + +Take sweet _Ireos_ roots one ounce, red _Roses_ two ounces, _Storax_ +one ounce and a halfe, _Cloves_ two drams, _Marjerome_ one dram, +_Lavinder_ flowers one dram and a halfe, make these into powder; +then take eight graines of fine _Muske_ powdered, also put to it two +ounces of _Rose_-water, stir them together, and put all the rest to +them, and stir them halfe an hour, till the water be dryed, then +set it by one day, and dry it by the fire halfe an houre, and when +it is dry put it up into bagges. + + +_A good Plaister for the Strangury._ + +Take _Violets_, and _Hollyhokes_, and _Mercury_, the leaves of these +Hearbs, or the seeds of them, also the rinde of the _Elderne_ tree, +and _Leydwort_, of each of these a handfull, and beat them small, +and seeth them in water, till halfe be consumed, and put thereto +a little oyle Olive, and make thereof a plaister, and lay it to the +soare and reines; also in the summer thou must make him a +drink on this manner, take _Saxifrage_, and the leaves of _Elderne_, +five leav'd grasse, and seath them in a pottell of staile Ale, till the +halfe be wasted, then straine it, and keep it clean, and let the sick +drink thereof first and last, and if you lack these hearbs because of +winter, then take the roots of five-leav'd grasse, and dry them, +and make thereof a powder, then take Oyster-shells, and burne +them, and make powder also of them, and mingling them together, +let the sick use thereof in his pottage, and drink, and it +will help him. + + +_A Medicine for sore blood-shotten and Rhuematick +eyes._ + +Take ground _Ivy_, _Daises_, and _Celedony_, of each a like quantity, +stamp and straine out the juice out of them, and put to it a little +brown _Sugar_ Candy dissolved in white Rose-water, and drop two +or three drops of this liquor at one time into the grieved eye, +with a feather, lying upon the back when you doe it an hour after, +this is a most approved Medicine to take away all _Inflamations, +Spots, Webbs, Itches, Smartings_, or any griefe whatsoever in the eyes. + + +_A Glister to open and loosen the Body being +bound, which may safely be administred +to any man or woman._ + +Take _Mellowes_ and _Mercury_ unwashed, of each two handfulls, +halfe a handfull of _Barley_ clean rubbed and washed, boyle them in +a pottell of running water to a quart, then strayne out the water, +and put it in a Skillet, and put to it three spoonfulls of Sallet +Oyle, and two spoonfulls of Honey, and a little salt; then make +it luke warm, and so minister it. + + +_To cleanse the head, and take the Ache away._ + +Chew the root of _Pellitory of Spaine_, often in the mouth. + + +_A Medicine that hath healed old Sores upon +the leggs, that have run so long that +the bones have been seen._ + +Take a quantity of good sweet _Cream_, and as much _Brimstone_ +beaten in fine powder, as will make it thick like Paste, then +take so much _Butter_ as will make it into the form of Oyntmemt, +and herewith annoynt the place grieved, twice a day. + + +_An Oyntment for a Rupture._ + +Take of _Sanicle_ two handfulls, of _Adders_ tongue, _Doves_ foot, and +_Shephards purse_, of each as much, of _Limaria_ one handfull, chop +them somewhat small, and boyle them in _Deers_ seuet, untill the +Hearbs doe crumble, and wax dry. + + +_A Barley Water to purge the Lungs and +lights of all Diseases._ + +Take halfe a pound of faire _Barley_, a gallon of running water, +_Licorice_ halfe an ounce, _Fennell_ seed, _Violet_ leaves, _Parsley_ +seed, of each one quarter of an ounce, red _Roses_ as much, _Hysop_ and +_Sage_ dryed, a good quantity of either, _Harts tongue_ twelve leaves, a +quarter of a pound of _Figges_, and as many _Raisons_, still the _Figges_ +and _Raisons_, put them all into a new earthen pot, with the water +cold, let them seeth well, and then strain the clearest from it, +drink of this a good quantity, morning and afternoone, observing +good diet upon it, it taketh away all _Agues_ that come of heat, and +all ill heat; it purgeth the _Lights, Spleene, Kidneyes_, and _Bladder_. + + +_To Cure the Diseases of the Mother._ + +Take six or seaven drops of the Spirit of _Castoreum_ in the beginning +of the fit, in two or three spoonfulls of posset _Ale_, applying +a Plaister of _Gavanum_ to the Navill. + + +_To kill Warts: an approved Medicine._ + +Take a _Radish_ root, scrape off the out side of it, and rub it all +over with salt, then set it thus dressed upright in a saucer, or some +other small dish, that you may save the liquor that runneth from +it, and therewith annoynt your Warts three or four times in a day, +the oftner the better, and in five or six dayes they will consume +away, _Sepe probatum_. + + +_For the Piles._ + +Set a Chafin-dish of coales under a close stoole chaire, or in a +close stoole case, and strew _Amber_ beaten in fine powder, upon +the coales, and sit downe over it, that the smoak may ascend up +into the place grieved. + + +_A Medicine for the Piles._ + +Take a little _Orpine, Hackdagger_, and _Elecampane_, stamp them all +together with _Boares_ grease, into the form of an Oyntment, and +lay them to the place grieved. + + +_A Diet for the Patient that hath Ulcers or +Wounds that will hardly be Cured with +Oyntments, Salves, or Plaisters._ + +Take one pound of _Guaicum_, boyle it in three pottels of _Ale_, +with a soft fire, to the consuming of two parts, but if it be where +you may have wild Whay, or cheese Whay, they are better. Let +the Patient drink of this morning and evening, halfe a pint at a +time, and let him sweat after it two hours. His drink at his Meals +must be thus used, put into the same vessel where the former was +made, to the _Guaicum_ that is left, three pottels of _Ale_, and not +_Whey_, let it boyle to the one halfe, let him drink thereof at all +times, and at his meale, which must be but one in a day, and that +so little, that he may rise hungry. Thus he must doe for five +dayes together, but he must first be purged. + + + + * * * * * + + +[Illustration: Cowslips] + +_Of Cowslips_. + + +_Oyle of Cowslips._ + +Oyle of _Cowslips_, if the Nape of the Neck be annointed with it, +is good for the _Palsie_, it comforteth the sinews, the heart and +the head. + +_The use of the Oyle of Wormwood, and Oyle +of Mint_. + +Oyle of Wormwood is good for straines and bruises, and to comfort +the stomach; it is made of the green Hearb, as are the Oyle +of _Cammomile_, _Rue_, and _Mint_, are made. + +Oyle of _Mint_ comforteth the stomack, overlayed or weakned +with Casting, it doth drive back, or dry up Weomend breasts, and +doth keep them from being soare, being therewith annointed. + + +_Syrupe of Cowslips_. + +Instead of running water you must take distilled water of _Cowslips_, +put thereto your _Cowslip_ flowers clean picked, and the +green knobs in the bottome cut off, and therewith boyle up a Syrupe, +as in the Syrupe of _Roses_ is shewed; it is good against the +_Frensie_, comforting and staying the head in all hot _Agues, &c_. It +is good against the _Palsie_, and procures a sick Patient to sleep; +it must be taken in _Almond_-milk, or some other warm thing. + + +_To keep Cowslips for Salates_. + +Take a quart of _White wine_ Vineger, and halfe a quarter of a +pound of fine beaten _Sugar_, and mix them together, then take +your _Cowslips_, pull them out of the podds, and cut off the green +knobs at the lower end, put them into the pot or glasse wherein +you mind to keep them, and well shaking the _Vineger_ and _Sugar_ +together in the glasse wherein they were before, powre it upon +the _Cowslips_, and so stirring them morning and evening to make +them settle for three weeks, keep them for your use. + + +_To Conserve Cowslips_. + +Gather your Flowers in the midst of the day when all the dew is +off, then cut off all the white leaving none but the yellow blossome +so picked and cut, before they wither, weigh out ten ounces, +taking to every ten ounces of them, or greater proportion, if +you please, eight ounces of the best refined _Sugar_, in fine powder, +put the _Sugar_ into a pan, and candy it, with as little water as you +can, then taking it off the fire, put in your Flowers by little and +little, never ceasing to stir them till they be dry, and enough; +then put them into glasses, or gally pots, and keep them dry for +your use. These are rather Candied then Conserved _Cowslips_. + + +_To Preserve all kinde of Flowers in the Spanish +Candy in Wedges_. + +Take _Violets_, _Cowslips_, or any other kinde of Flowers, pick +them, and temper them with the pap of two roasted _Apples_, and a +drop or two of _Verjuice_, and a graine of _Muske_, then take halfe a +pound of fine hard _Sugar_, boyle it to the height of _Manus Christi_, +then mix them together, and pour it on a wet Pye plate, then cut it +it in Wedges before it be through cold, gild it, and so you may +box it, and keep it all the year. It is a fine sort of Banquetting +stuffe, and newly used, your _Manus Christi_ must boyle a good +while and be kept with good stirring. + + +_A Medicine to break and heale sore breasts +of Women, used by Mid-wives, and +other skillfull Women in_ +London. + +Boyle _Oatmeale,_, of the smallest you can get, and red _Sage_ together, +in running or Conduict water, till it be thick enough to make +a Plaister and then put into it a fit proportion of _Honey_, and let it +boyle a little together, take it off the fire, and while it is yet boyling +hot, put thereto so much of the best _Venice Terpentine_ as will +make it thick enough to spread, then spreading it on some soft +leather, or a good thick linnen cloath, apply it to the brest, and +it will first break the soare; and after that being continued, will +also heale it up. + + +_A Medicine that hath recovered some from +the Dropsie whome the Physitian +hath given over_. + +Take green _Broome_ and burne it in some clean place, that you +may save the ashes of it, take some ten or twelve spoonfulls of the +same Ashes, and boyle them in a pint of _White_ wine till the vertue +of it be in the wine, then coole it, and drayne the wine from the +dreggs, and make three draughts of the Wine, and drink one fasting +in the morning, another at three in the afternoone, another +late at night neer going to bed. Continue this, and by Gods grace +it will cure you. + + +_An especiall Medicine for all manner of Poyson_. + +Take _Hemp seed_, dry it very well, and get off the husks, and +beat the _Hemp seed_ into fine powder, take _Mintes_ also, dry them, +and make them into powder, boyle a spoonfull of either of these +in halfe a pint of _Goats_ milk, a pretty while, then put the milk into +a cup to coole, and put into it a spoonfull of _Treacle_, and stir +them together till it be coole enough, then drink it in the morning +fasting, and eat nothing till noon, or at least two hours; doe +the like at night, and use it so three dayes, and it will kill and overcome +any poyson. + + +_Doctor_ Lewin's _Unguentum Rosatum, good +for the heat in the Back._ + +Take a certain quantity of _Barrowes_ grease; Oyle of sweet _Almonds_, +and _Rose-water_, either red or damask, of each a like quantity, +but of neither so much as of the _Hoggs_ grease, beat them together +to an Oyntment, put it in some gally pot, and when you would use it, +heat it, and therewith annoynt the Back and Reins. + + * * * * * + + + + +_Of Beanes._ + + +_To defend Humours._ + +Take _Beanes_, the rinde or the upper skin being pul'd off, bruise +them, and mingle them with the white of an Egg, and make +it stick to the temples, it keepeth back humours flowing to the +Eyes. + + +_To dissolve the Stone; which is one of the Physitians +greatest secrets._ + +Take a peck of green _Beane_ cods, well cleaved, and without +dew or rain, and two good handfulls of _Saxifrage_, lay the same into +a Still, one row of _Bean_ cods, another of _Saxifrage_, and so Distill +another quart of water after this manner, and then Distill another +proportion of _Bean_ codds alone, and use to drink oft these two +Waters; if the Patient be most troubled with heat of the Reins, +then it is good to use the _Bean_ codd water stilled alone more often, +and the other upon comming downe of the sharp gravell or +stone. + +[Illustration: Beanes] + +_Unguentum Sanativum_. + +Take of _Terpentine_ one pound, _Wax_ six ounces, Oyle of _Cammomile_ +halfe a pint, put all these together in a pan, and put to them +a handfull of _Cammomile_, bruised, or cut very small, boyle them +upon a soft fire till they be well melted, and no more; then take +it from the fire, and strayne it into a clean pan, and so let it coole +all night, and in the morning put it up for your use. This Oyntment +is good for any cut, wound, or breaking of the flesh, it eateth +away dead flesh, and ranklings, and doth heale againe quickly. + + +_A Serecloath for all Aches_. + +Take _Rossen_ one pound, _Perrossen_ a quarter of a pound, as _Mastick_ +and _Deer sewet_ the like, _Turpentine_ two ounces, _Cloves_ bruised, +one ounce, _Mace_ bruised, two ounces, _Saffron_ two drams, boyle +all these together in Oyle of _Cammomile_, and keep it for your use. + + +_An Oyntment to be made at any time of the +yeare, and is approved good, and hath +helped old Paines, Griefes, and +Aches._ + +Take _Steers Gall, Sallet Oyle_ and _Aqua vita_ of each five spoon-fulls, +boyle them together a little, and therewith annoint the place +pained, by the fire, and lay a warm cloath on it. + + +_An Oyntment for the Sciatica_. + +Roaste a handfull or two of _Onions_, and take _Neats-foot_ Oyle, +and _Aqua vita_, of each a pint, stamp, or rather boyle all these together +to an Oyle, or Oyntment, and straine it into a gally pot, +and therewith annoynt the place grieved as hot as you can endure +it, morning and evening. + +_A Water to drive away any Infection._ + +Take _Draggons, Angelica, Rue, Wormwood_, of each a handfull, +chop them pretty small, and steep them in a quart of _White-wine_, +twenty four hours, then distill them in a Still, and reserve the water +in a glasse close stopped; give to the sick Patient six or seaven +spoonfuls thereof at a time fasting, and let him fast an houre and +an halfe after, and keep himselfe very warme in his bed, or +otherwise. + +_An excellent Conservative for the stomach, +helping digestion, warming the braine, +and drying the Rheumes_. + +Take two ounces of good old Conserve of red _Roses_, of chosen +_Methridate_ two drams, mingle them well together, and eat thereof +to bed-ward, the quantity of a hazell nut; this doth expell all +windinesse of the stomach, expelleth raw humours and venomous +vapours, causeth good digestion, dryeth the Rheume, strengthneth +the memory and sight. + + +_An Oyntmnt for any wound or sore_. + +Take two pound of _Sheeps_ suet, or rather _Deers_ suet, a pint of +_Candy Oyle_, a quarter of a pound of the newest and best _Bees-wax_, +melt them together, stirring them well, and put to them one +ounce of the Oyle of _Spike_, and halfe an ounce of the _Goldsmiths +Boras_, then heating them againe, and stirring them all together, +put it up in a gally pot, and keep it close stopped till you have +cause to use it; this is an approved Oyntment to cure any wounds +or sores new or old. + + +_An excellent Oyntment for any Bruise or Ache_. + +Take two pound of _May Butter_ purified, powre it out from the +dregs, and put to it of _Broome_ flowers and _Elder_ flowers, of each a +good handfull, so clean picked that you use nothing but the +leaves, mix them all together in a stone pot, and boyle them seaven +or eight howres in a kettell of water, being covered with a +board, and kept downe with weights, keeping the kettell alwayes +full of water, with the help of another kettell of boyling water +ready to fill up the first as it wasteth, and when it waxeth somewhat +coole, but not cold, straine the Oyntment from the Hearbs, +into a gally pot, and keep it for your use. + + +_A Plaister for a Bile or Push_. + +Take a yolk of an Egg, and halfe a spoonfull of English _Honey_, +mix them together with fine wheat flower, and making it to a +Plaister, apply it warme to the place grieved. + + +_An approved good drink for the Pestilence_. + +Take six spoonfuls of _Draggon_-water, two good spoonfulls of +_Wine-Vineger_, two penny weights of English _Saffron_, and as much +Treacle of _Gene_, as a little _Walnut_, dissolve all these together upon +the fire, and let the Patient drink it blood-warm, within twenty +hours or sooner that he is sick, and let him neither eat nor drink +six howres after, but lye so warme in his bed, that he may sweat, +this expelleth the Disease from the heart, and if he be disposed to +a sore, it will streightwayes appeare, which you shall draw out +with a Plaister of _Flos Unguentorum_. + + +_For the Rheume in the gums or teeth_. + +Boyle _Rosemary_ in faire water, with some ten or twelve _Cloves_, +shut, and when it is boyled take as much _Claret_ wine as there is +water left, and mingle with it, and make it boyle but a little againe, +then strayne it into some glasse, and wash the mouth there +with morning and evening; this will take away the Rheume in +short time; and if you boyle a little _Mastick_. therewith, it is the +better. + + +_For the Emroids_. + +Take _Egremony_ and bruise it small, and then fry it with _Sheep +suet_, and _Honey_, of each a like quantity, and lay it as hot as you can +suffer it to the Fundament, and it will heale very faire and well. + + +_An approved medicine for the Dropsey_. + +Take the Hearb called _Bitter sweet_, it grows in waters, and bears +a purple flower, slice the stalks, and boyle a pretty deale of them +in _White-wine_, drink thereof first and last, morning and evening, +and it will cure the _Dropsey_. + + +_A Powder for Wounds_. + +Take _Orpiment_, and _Verdigreese_, of each an ounce, of _Vitriall_ +burned till it be red, two ounces, beat each of them by it selfe in +a brasen Morter, as small as flower, then mingle them all together, +that they appear all as one, and keep it in bagges of leather, +well bound, for it will last seaven years with the same vertue, and +it is called _Powder peerlesse_, it hath no peer for working in +_Chyrurgery_, for put of this powder in a wound where is dead flesh, +and lay scrap't lint about it, and a Plainer of Disklosions next upon it, +and it will heale it. + + +_An approved Medicine for the Green sicknesse_. + +Take a quart of _Clarret_ wine, one pound of _Currants_, and a +handfull of young _Rosemary_ crops, and halfe an ounce of _Mace_, +seeth these to a pint, and let the Patient drink thereof three +spoonfulls at a time, morning and evening, and eat some of the +_Currants_ also after. + + +_A Medicine for a Pleurisie, Stitch, or Winde, +offending in any part of the Body._ + +Gather the young shutes of _Oake_, after the fall of a _Wood_, and +picking out the tenderest and softest of them, especially those +which look redest, bind them up together in a wet paper, and +roste them in hot embers, as you doe a _Warden_, whereby they will +dry to powder, of which powder let the Patient take a spoonfull +in a little Posset _Ale_, or _Beer_, warmed, in the morning, fasting after +it two hours, or more, if he be able, doing the like about three +after noon, and two hours after supper, four or five dayes together, +which thus done in the beginning of the Disease, is by often +experiments found to cure such windy paines in the side, stomach, +or other parts of the body; you may dry them also in a dish, +in an Oven after the bread is drawn; you shall doe well to +gather enough of them in the Spring, and make good store of the +powder then, to keep for all the year following. + + +_An approved Medicine for the Gout in the feet_. + +Take an _Oxes_ paunch new killed, and warm out of the belly, about +the latter end of _May_, or beginning of _June_, make two holes +therein, and put in your feet, and lay store of warm cloaths about +it, to keep it warm so long as can be. Use this three or four dayes +together, for three weeks or a moneth, whether you have the fit +or paine of the _Gout_, at that time or no, so you have had it at any +time before. This hath cured divers persons, that they have never +been troubled with it againe. + + +_For one that cannot make water_. + +Take the white strings of _Filmy_ roots, of _Primroses_ wash them +very clean, and boyle of them halfe a handfull, in a pint of _Beer_ or +_White-wine_, till halfe be consumed, then straine it through a clean +cloath, and drink thereof a quarter of a pint, somewhat warme, +morning and evening, for three dayes, it will purge away all viscous +or obstructions stopping the passage of the water, _probatum_. + + +_To kill the Ring worme, and heat thereof_. + +Take a quart of _White wine_ vineger, boyle therein of _Woodbine_ +leaves, _Sage_, and _Plantaine_ of each one handfull, of white _Coperas_, +one pound, of _Allum_ as much as an Egge; when it is boyled to +halfe a pint, straine out the liquor, and therewith wash the soare as +hard as you can suffer it. + + +_To make a Water for all Wounds and Cankers_. + +Take a handfull of red _Sage_ leaves, a handfull of _Selandine_, as +much _Woodbine_ leaves, then take a gallon of Conduict water, and +put the hearbs in it, and let them boyle to a pottell, and then +strayning the Hearbs through a strainer, take the liquor and set +it over the fire againe, and take a pint of English _Honey_, a good +handfull of _Roche Allum_, as much of white _Copperas_ tinne beaten, +a penny worth of _Graines_ bruised, and let them boyle all together +three or four warms, and then let the scum be taken off with a feather, +and when it is cold put it in an earthen pot or bottell, so as +it may be kept close; and for an old Wound take of the thinnest, +and for a green Wound, of the thickest, and having dressed them +with this Water, cover the soare either with _Veale_, or _Mutton_, and +skin it with _Dock_ leaves. + + +_For a Swelling that cometh suddenly in mans +Limbs._ + +Take _Harts_ tongue, _Cherfoyle_, and cut them small, and then take +dreggs of _Ale_, and _Wheat_ Branne, and _Sheeps_ tallow molten, and +doe all in a pot, and seeth them till they be thick, and then make +a Plaister, and lay it to the swelling. + + * * * * * + + + + +_Of Apricocks_. + + +_To dry Apricocks_. + +Take them when they be ripe, stone them, and pare off their +rindes very thin, then take halfe as much _Sugar_ as they weigh, +finely beaten, and lay them with that _Sugar_ into a silver or earthen +dish, laying first a lay of _Sugar_, and then of Fruit, and let them +stand so all night, and in the morning the _Sugar_ will be all melted, +then put them into a Skillet, and boyle them apace, scumming +them well, and as soon as they grow tender take them off from the +fire, and let them stand two dayes in the Syrupe, then take them +out, and lay them on a fine plate, and so dry them in a Stove. + + +[Illustration: Aprecocks] + + +_Clear Cakes of Quinces, or Apricocks._ + +Take of the best _Sugar_ finely beaten and searced, one pound, to +a pound of _Quinces_, or _Apricocks_, set your _Sugar_ upon a chafin-dish +of coales, and dry it above halfe an houre, then cooling it, stir into +it a little _Musk_ and _Ambergreese_ finely beaten, and powdered, +then pare your _Quinces_, and boyle them in faire water whole, till +they be tender and not covering them for so they will be white; +then take them, and scrape off all the _Quince_ to the coare, into a +silver dish, and boyle it therein till it grow dry, which you shall +perceive by the rising of it up, when it is thus well dryed, take it +off, let it coole, and strew on the _Sugar_, letting some other to +strew it, till it be all throughly wrought in, then lay it out on +glasses, plates, or prints of Flowers, or letters, an inch thick, or +lesse as you please. + + +_The best way to Preserve Apricocks_ + +Take the weight of your _Apricocks_, what quantity soever you +mind to use, in _Sugar_ finely beaten, pare and stone the _Apricocks_, +and lay them in the _Sugar_, in your preserving pan all night, and in +the morning set them upon hot embers till the _Sugar_ be all melted, +then let them stand, and scald an hour, then take them off the +fire, and let them stand in that Syrupe two dayes, and then boyle +them softly till they be tender and well coloured, and after that +when they be cold put them up in glasses or pots, which you +please. + + * * * * * + + + + +_Of Lillies_. + + +_The use of Oyle of Lillies_. + +Oyle of _Lillies_ is good to supple, mollifie, and stretch sinews +that be shrunk, it is good to annoynt the sides and veines in +the fits of the _Stone_. + + +_To Candy all kinde of Flowers as they grow, +with their stalks on_. + +Take the Flowers, and cut the stalks somewhat short, then take +one pound of the whitest and hardest _Sugar_ you can get, put to it +eight spoonfulls of _Rose_ water, and boyle it till it will roule between +your fingers and your thumb, then take it from the fire, +coole it with a stick, and as it waxeth cold, dip in all your Flowers, +and taking them out againe suddenly, lay them one by one +on the bottome of a Sive; then turne a joyned stoole with the +feet upwards, set the sive on the feet thereof, cover it with a faire +linnen cloath, and set a chafin-dish of coales in the middest of the +stoole underneath the five, and the heat thereof will run up to +the sive, and dry your Candy presently; then box them up, and +they will keep all the year, and look very pleasantly. + + +_To make the Rock Candies upon all Spices, +Flowers, and Roots_. + +Take two pound of _Barbary Sugar_, Clarifie it with a pint of water, +and the whites of two _Eggs_, then boyle it in a posnet to the +height of _Manus Christi_, then put it into an earthen Pipkin and +therewith the things that you will Candy, as _Cinamon, Ginger, Nutmegs, +Rose buds, Marigolds, Eringo roots, &c._ cover it, and stop it +close with clay or paste, then put it into a Still, with a leasurely +fire under it, for the space of three dayes and three nights, then +open the pot, and if the Candy begin to come, keep it unstopped +for the space of three or four dayes more, and then leaving the +Syrupe, take out the Candy, lay it on a Wyer grate, and put it in +an Oven after the bread is drawne, and there let it remaine one +night, and your Candy will dry. This is the best way for rock +Candy, making so small a quantity. + + +_The Candy Sucket for green Ginger, Lettice, +Flowers._ + +Whatsoever you have Preserved, either Hearbs, Fruits, or +Flowers, take them out of the Syrupe, and wash them in warm +water, and dry them well, then boyle the _Sugar_ to the height of +Candy, for Flowers, and draw them through it, then lay them on +the bottome of a Sive, dry them before the fire, and when they +are enough, box them for your use. This is that the _Comfet-makers_ +use and call _Sucket Candy_. + + * * * * * + + + + +_Of Grapes_. + + +_Syrupe Gresta, or a Syrupe of Unripe Grapes_. + +Take a good basket full of unripe _Grapes_, set them three dayes +in a vessel after they be gathered, stamp them, and straine out +the juice out of them, take thereof six quarts, boyle it with a +soft fire till the third part be consumed then four quarts will remaine, +let that run through a woollen bagge, and stand till it be +clear in it selfe, then take of the clearest of it, seven pints, put +thereto five pound of Clarified _Sugar_, boyle them together to the +thicknesse of a Syrupe, and keep it in a glasse; it is good for a +perbreaking stomach, proceeding of Choller, and for a swelling +stomach, it taketh away thirst and drynesse, and chollerick _Agues_, +it is of great comfort to the stomach of Women being with child, +it is a preservative against all manner of Venome, and against the +Pestilence. + + * * * * * + + + + +*OF PURGES.* + + +_A Purge to drive out the French Pox, before +you use the Oyntment._ + +Take halfe a pint of good _Aqua vitae_, one ounce of _Treacle_ of +_Gene_, one quarter of an ounce of _Spermacaeti_, boyle all these together +on a soft fire halfe a quarter of an hour, and let the Patient +drink this as warme as he can, and lye downe in his bed, and +sweat, and if any of the Disease be in his body, this will bring it +forth, and bring him to an easie loosnesse; this is thought the +best and surest of all other Cures for this infirmity. + + +_The Oyntment for the French Pox._ + +Take _Barrowes_ grease well tryed from the filmes, beat it in a +Morter till it be small and fine, put thereto of _Lethargy_ one ounce, +of _Mastick_ in fine powder, two ounces, of _Olibanum_ in powder, one +ounce, of Oyle of _Spike_ one ounce, Oyle of _Paliolum_ one ounce, +of _Terpentine_ one quarter of a pound, beat all these together into +a perfect Oyntment, and therewith annoynt these places. + + +_What place to annoynt for the French Pox._ + +The principall bone in the Nape of the Neck, without the +shoulder places, taking heed it come not neer the channell bone, +for then it will make the throat swell, else not, the elbowes on +both sides, the hip bones, the share, the knees, the hammes, and +the ankles; if the Patient have no Ache, annoynt not these places, +but only the sores till they be whole; if there be any knobs +lying in the flesh, as many have, annoynt them often, and lay +lint upon them, and brown paper upon the lint, and keep the Patient +close out of the aire, and this used will make him whole in +ten dayes by the grace of God. + + +_For a paine in the ears, or deafnesse._ + +Take a hot loafe, of the bignesse of a Bakers penny loaf, and +pull or cut it in two in the middest, and lay the middle of the +crummy side to the middest, or to the hole of the ear, or ears +pained, as hot as they may be endured, and so bind them fast together +on all night, and then if you find any pain in either or both +ears, or any noyse, put into the pained ear or ears, a drop of _Aqua +vitae_, in each, and then againe binding more hot bread to them, +walk a little while, and after goe to bed; this done three or four +dayes together, hath taken away the paine, hearing noyse in the +ears, and much eased the deafnesse, and dullnesse of and in many. + + * * * * * + + + + +_Of Marigolds._ + + +_A very good Plaister to heale and dry up +a Sore or Cut Suddenly._ + +Take of _Marigold_ leaves, _Porret_ blades or leaves, and _Housleke_, +of all two handfulls, beat them all very small in a Morter, and +put to them the whites of two new layd Eggs, and beat them very +well till they be throughly incorporated with the Eggs, and +apply this till you be well, renew it every day. + + +_The use of Conserve of Marigolds._ + +Conserve of _Marigolds_ taken fasting in the morning, is good +for Melancholy, cureth the trembling and shaking of the heart, +is good to be used against the Plague, and Corruption of the +Aire. + + * * * * * + + + + +_Of Cherries_. + + +_A way to dry Cherries_. + +Take three quarters of a pound of _Sugar_, and a pound of _Cherries_, +their stalks and stones taken from them, then put a spoonfull +of clean water in the Skillet, and so lay a lay of _Cherries_ and another +of _Sugar_, till your quantity be out, then set them on the fire, +and boyle them as fast as conveniently you can, now and then +shaking them about the Skillet, for fear of burning, and when you +think they are enough, and clear, then take them off the fire, and +let them stand till they be halfe cold, then take them out as clear +from the Syrupe as you can, and lay them one by one upon sheets +of glasse, setting them either abroad in the sunne, or in a window +where the sunne may continually be upon them. If they dry not +so fast as you would have them, then in the turning scrape some +loafe _Sugar_ finely upon them, but add no greater heat then the +sunne will afford, which will be sufficient if they be well tended, +and let no dew fall on them by any means, but in the evening set +them in some warm Cupboard. + + +_How to Preserve Cherries_. + +Take the _Cherries_ when they be new gathered off the Tree, being +full ripe, put them to the bottome of your Preserving pan, +weighing to every pound of _Cherries_, one pound of _sugar_, then +throw some of the _sugar_ upon the _Cherries_, and set them on a very +quick fire, and as they boyle throw on the rest of the _sugar_, till the +Syrupe be thick enough, then take them out, and put them in a +gally pot while they are warm; you may if you will, put two or +three spoonfulls of _Rose-water_ to them: + + +_To make all manner of Fruit Tarts_. + +You must boyle your Fruit, whether it be _Apple, Cherry, Peach, +Damson, Peare, Mulberry_, or _Codling_, in faire water, and when they +be boyled enough, put them into a bowle, and bruise them with a +ladle, and when they be cold straine them, and put in red wine, or +_Clarret_ wine, and so season it with _sugar, cinamon,_ and _ginger_. + + +[Illustration: Cherries] + + +_To make a close Tart of Cherries_. + +Take out the stones, and lay them as whole as you can in a +Charger, and put _Mustard, Cinamon_, and _Sugar_, into them, and lay +them into a Tart whole, and close them, then let them stand three +quarters of an hour in the Oven, and then make a Syrupe of _Muskadine_, +and _Damask water_ and _sugar_, and so serve it. + + +_To make fine Pippin Tarts_. + +Quarter, pare, core, and stew your _Pippins_ in a Pipkin, upon +very hot embers, close covered, a whole day, for they must stew +softly, then put to them some whole _Cinamon_, six _Cloves_, and _sugar_ +enough to make them sweet, and some _Rose-water_, and when they +are stewed enough, take them off the fire, and take all the Spice +from them, and break them small like _Marmalade_, having your +Coffins ready made, not above an inch deep, fill them with it, and +lay on a very thin cover of puffe paste, close and fit, so bake them, +serve them in cold, but you must take heed you doe not over-bake +them. + + +_To make a Tart of Butter and Eggs_. + +Take the yolks of sixteene _Eggs_ well parted from the whites, +three quarters of a pound of _Butter_ well Clarified, and straine it +twice or thrice in a faire strainer, seasoned with _sugar_ and a little +_Rose water_, wherein _Spinage_ first a little boyled, hath been strained, +to make it green; be sure your paste be well made, and whole, +and so bake it up, and serve it. + + * * * * * + + + + +_Of Goose-Berries_. + + +_To keep Goose-Berries_. + +Take a handfull or two of the worser of your _Goose-Berries_, cut +off their stalks and heads, and boyle them all to pieces, in a pottell +of water, putting into the boyling thereof, halfe a quarter of +_sugar_, then take the liquor, straine it through a haire strainer, and +while it cooleth cut off the stalks and heads of the fairest +_Goose-Berries_, being very carefull you cut not the skin of them +above or below; put them into a gally pot, and pour the liquor in +after them. + +_Purslaine_ must be used as you doe the _Goose-Berries_. + + +_The best way to Preserve Goose-Berries_. + +Gather them with their stalks on, cut off their heads, and stone +them, then put them in scalding water, and let them stand therein +covered a quarter of an hour, then take their weight in _sugar_ +finely beaten, and laying first a lay of _sugar_, then one of your +_Goose-Berries_, in your Preserving Skillet or pan, till all be in, +putting in for every pound of _Goose-Berries_, six spoonfulls of water, +set them on the embers till the _sugar_ be melted, then boyle them up +as fast as you can, till the Syrupe be thick enough, and cold, and then +put them up. This way serves also for _Respasses_ and _Mulberries_. + + * * * * * + + + + +_Of Plums._ + + +_The best way to dry Plums._ + +Take your _Plums_ when they are full growne, with the stalks +on them, but yet green, split them on the one side, and put them +in hot water, but not too hot, and so let them stand three or four +hours, then to a spoonfull of them, take three quarters of a pound +of _sugar_, beaten very fine, and eight spoonfulls of water to every +pound, and set them on hot embers till the _sugar_ be melted, and +after that boyle them till they be very tender, letting them stand +in that Syrupe three dayes to plump them; then take them out, +wash the Syrupe from them with warm water, and wipe them with +a fine linnen cloath, very dry, and lay them on plates, and set +them to dry in a Stove, for if you dry them in an Oven, they will +be tough. + + +_To Preserve Damsons._ + +Take _Damsons_ before they be full ripe, but new gathered off +the Tree, allow to every pound of them a pound of _sugar_, put a +little _Rose-water_ to them, and set them in the bottome of your +pan, one by one, boyle them with a soft fire, and as they seeth +strew your _sugar_ upon them, and let them boyle till the Syrupe be +thick enough, then while the Syrupe is yet warme, take the _Plums_ +out, and put them in a gally pot, Syrupe and all. + + +_To Preserve Bullasses as green as grasse._ + +Take your _Bullasses_, as new gathered as you can, wipe them +with a cloath, and prick them with a knife, and quaddle them in +two waters, close covered, then take a pound of Clarified _sugar_, +and a pint of _Apple water_, boyle them well together (keeping +them well scummed) unto a Syrupe, and when your _Bullases_ are +well dript from the water, put them into the Syrupe, and warm +them three or four times at the least, at the last warming take +them up, and set them a dropping from the Syrupe, and boyle +the Syrupe a little by it selfe, till it come to a jelly, and then between +hot and cold put them up to keep for all the year. + + +_To Preserve Pares, Pare-Plums, Plums._ + +First take two pound and a halfe of fine _sugar_, and beat it small, and +put it into a pretty brasse pot, with twenty spoonfulls of _Rose-water_, +and when it boyleth skim it clean, then take it off the fire, +and let it stand while it be almost cold, then take two pound of +_Pare-plums_, and wipe them upon a faire cloath, and put them into +your Syrupe when it is almost cold, and so set them upon the +fire againe, and let them boyle as softly as you can, for when they +are boyled enough, the kernels will be yellow, then take them +up, but let your Syrupe boyle till it be thick; then put your +Plums upon the fire againe, and let them boyle a walme or two, +so take them from the fire, and let them stand in the vessell all +night, and in the morning put them into your pot or glasse, and +cover them close. + + * * * * * + + + + +_Of Medlers._ + + +_To Preserve Medlers._ + +Take the fairest _Medlers_ you can get, but let them not be too +ripe, then set on faire water on the fire, and when it boyleth put +in your _Medlers_, and let them boyle till they be somewhat soft, +then while they are hot pill them, cut off their crowns, and take +out their stones, then take to every pound of _Medlers_, three quarters +of a pound of _sugar_, and a quarter of a pint of _Rose water_, seeth +your Syrupe, scumming it clean, then put in your _Medlers_ one by +one, the stalks downward, when your Syrupe is somewhat coole +then set them on the fire againe, let them boyle softly till the Syrupe +be enough, then put in a few _Cloves_ and a little _Cinamon_, and +so putting them up in pots reserve them for your use. + + +[Illustration: Medlers] + + +_To make a Tart of Medlers._ + +Take _Medlers_ that be rotten, and stamp them, and set them upon +a chafin dish with coales, and beat in two yolks of Eggs, boyling +till it be somewhat thick, then season it with _Sugar, Cinamon_, +and _Ginger_, and lay it in paste. + + * * * * * + + + + +_Of Cucumbers._ + + +_How to keep Cucumbers._ + +Take a kettle big enough for your use, halfe full of water, make +it brackish with salt, boyle therein ten or twenty _Cucumbers_, cut +in halves, then take the raw _Cucumbers_, being somewhat little, +and put them into the vessell wherein you will keep them, and +when your liquor is cold straine so much of it into them, as may +keep the _Cucumbers_ alwayes covered. + + +_To keep boyled Cucumbers._ + +Take a kettle of water, put salt to it, boyle it well, then take +your raw _Cucumbers_, put them into it, and keep them with turning +up and downe very softly, till they be as it were per-boyled, +then take them out, and lay them aside till they be cold, then put +them up in the vessel you will keep them in, and when the liquor +is cold, straine it into them, till they be all covered. + + +_To Pickle Cucumbers to keep all the yeare._ + +Pare a good quantity of the rindes of _Cucumbers_, and boyle +them in a quart of running water, and a pint of wine _Vineger_, +with a handfull of _salt_, till they be soft, then letting them stand +till the liquor be quite cold, pour out the liquor from the rinds, +into some little barrel, earthen pot, or other vessel, that may be +close stopped, and put as many of the youngest _Cucumbers_ you can +gather, therein, as the liquor will cover, and so keep them close +covered, that no winde come to them, to use all the year till they +have new; if your _Cucumbers_ be great, 'tis best to boyle them in +the liquor till they be soft. + + * * * * * + + + + +*OF COOKERY.* + + +_To make Snow._ + +Take a quart of thick _Creame_, and five or six whites of _Eggs_, +a sauser full of _sugar_ finely beaten, and as much _Rose water_, beat +them all together, and always as it riseth take it out with a spoon, +then take a loaf of _Bread_, cut away the crust, set it in a platter, +and a great _Rosemary_ bush in the middest of it, then lay your +Snow with a Spoon upon the _Rosemary_, and so serve it. + + +_To make Spiced Bread._ + +Take two pound of Manchet paste, sweet _Butter_ halfe a pound, +_Currants_ halfe a pound, _sugar_ a quarter, and a little _Mace_, if you +will put in any, and make it in a loafe, and bake it in an Oven, +no hotter then for Manchet. + + +_To make Craknels._ + +Take five or six pints of the finest _Wheat_ flower you can get, to +which you must put in a spoonfull (and not above) of good _Yest_, +then mingle it well with _Butter, cream, Rose-water_, and _sugar_, finely +beaten, and working it well into paste, make it after what forme +you will, and bake it. + + +_To make Veale-tooh's, or Olives._ + +Take the _Kidney_ of a line of _Veale_ roasted, with a good deale of +the fat, and a little of the flesh, mingle it very small, and put to it +two _Eggs_, one _Nutmeg_ finely grated, a good quantity of _sugar_, +a few _Currants_, a little _salt_, stir them well together, and make them +into the form of little _Pasties_, and fry them in a pan with sweet +_Butter_. + + +_To make a Barley Creame to procure sleepe, or Almond +Milke._ + +Take a good handfull of French _Barley_, wash it cleane in warme +water, and boyle it in a quart of fayre water to the halfe, then put +out the water from the _Barley_, and put the _Barley_ into a pottell of +new clean water, with a _Parsley_, and a _Fennell_ root, clean washed, +and picked with _Bourage, Buglos, Violet_ leaves, and _Lettice_, of each +one handfull, boyle them with the _Barley_, till more then halfe be +consumed; then strayne out the liquor, and take of blanched +_Almonds_ a handfull, of the seeds of _Melons, Cucumbers, Citralls_, and +_Gourds_, husked, of each halfe a quarter of an ounce, beat these +seeds, and the _Almonds_ together, in a stone morter, with so much +_Sugar_, and _Rose-water_ as is fit, and strayne them through a cleane +cloath into the liquor, and drink thereof at night going to bed, +and in the night, if this doth not sufficiently provoke sleep, then +make some more of the same liquor, and boyle in the same the +heads, or a little of white _Poppey_. + + +_To pickle Oysters._ + +Take a peck of the greatest _Oysters_, open them, and put the liquor +that comes from them saved by it selfe, to as much _White-wine_, +and boyle it with a pound of _Pepper_ bruised, two or three +spoonfulls of large _Mace_, and a handfull of _salt_, till the liquor +begin to waste away, then put in your _Oysters_, and plump them, +and take them off the fire till they be cold, and so put them up in +little barrels very close. + + +_To make very fine Sausages._ + +Take four pound and a halfe of _Porck_, chop it small, and put to +it three pound of _Beefe_ sewet, and chop them small together, then +put to them a handfull of _Sage_, finely shred, one ounce of _Pepper_, +one ounce of _Mace_, two ounces of _Cloves_, a good deale of _salt_, eight +Eggs very well beaten before you put them in, then work them +well with your hand, till they be throughly mingled, and then fill +them up. Some like not the Eggs in them, it is not amisse therefore +to leave them out. + + +_To cast all kind of Sugar works into Moulds._ + +Take one pound of _Barabry Sugar_, Clarifie it with the white of +an Egg, boyle it till it will roule between your finger and your +thumb, then cast it into your standing Moulds, being watered two +hours before in cold water, take it out and gild them to garnish a +_Marchpine_ with them at your pleasure. + + +_To make all kinde of turned works in fruitage, +hollow._ + +Take the strongest bodyed _Sugar_ you can get, boyle it to the +height of _Manus Christi_, take your stone, or rather pewter moulds, +being made in three pieces; tye the two great pieces together +with _Inkle_, then poure in your _Sugar_ being highly boyled, turne +it round about your head apace, and so your fruitage will be hollow, +whether it be _Orange_, or _Lemmon_, or whatsoever your Mould +doth cast, after they be cast you must colour them after their naturall +colours. + + +_To make a Sallet of all kinds of Hearbs_. + +Take your Hearbs and pick them very fine in faire water, and +pick your Flowers by themselves, and wash them clean, then +swing them in a strayner, and when you put them into a dish mingle +them with _Cucumbers_ or _Lemmons_ pared and sliced, also scrape +_sugar_, and put in _Vineger_ and _Oyle_, then spread the Flowers on the +top of the _sallet_, and with every sort of the aforesaid things garnish +the dish about, then take Eggs boyled hard, and lay about the dish +and upon the Sallet. + + +_To make Fritter-stuffe_ + +Take fine flower, and three or four Eggs, and put into the flower, +and a piece of Butter, and let them boyle all together in a +dish or chaffer, and put in _sugar, cinamon, ginger_, and _rose_ water, and +in the boyling put in a little grated Bread, to make it big, then +put it into a dish, and beat it well together, and so put it into your +mould, and fry it with clarified Butter, but your Butter may not +be too hot, nor too cold. + + * * * * * + +_FINIS._ + + + + + + +End of Project Gutenberg's A Book of Fruits and Flowers, by Anonymous + +*** END OF THIS PROJECT GUTENBERG EBOOK A BOOK OF FRUITS AND FLOWERS *** + +***** This file should be named 13265.txt or 13265.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/3/2/6/13265/ + +Produced by David Starner, Martin Radford and PG Distributed Proofreaders + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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