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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..c3e601a --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #53951 (https://www.gutenberg.org/ebooks/53951) diff --git a/old/53951-0.txt b/old/53951-0.txt deleted file mode 100644 index 45553d0..0000000 --- a/old/53951-0.txt +++ /dev/null @@ -1,9178 +0,0 @@ -The Project Gutenberg EBook of A Book of Simples, by H. W. Lewer - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world 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. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: A Book of Simples - -Author: H. W. Lewer - -Release Date: January 12, 2017 [EBook #53951] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK A BOOK OF SIMPLES *** - - - - -Produced by Chris Curnow, Les Galloway and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive) - - - - - -Transcriber’s Notes: - -Punctuation is highly variable and sometimes non-existent by modern -standards, in particular full stops are often followed by lower case -and commas by upper case. Spelling is also highly variable. Both remain -unchanged apart from the following self-evident errors. - -In Simple: -50 ‘liquor’ was ‘liqour’ -77 ‘warm’ them was ‘warn’ them -131 the ‘rest’ of the Sugar was the ‘re’ of the Sugar -190 take out your ‘oynions’ was ‘onyons’ -327 ‘alabaster’ was ‘alablaster’ -498 sickness or ‘surffit’ was sickness or ‘fursit’ - -Italics are represented thus _italic_. - - - - - A BOOK OF SIMPLES - - - - -[Illustration: REDUCED FACSIMILE OF A PAGE OF ORIGINAL MS.] - - - - - A BOOK OF - SIMPLES - - [Illustration: Leaf] - - “_Delirious persons here a cure may find, - To stem the phrensy and to calm the mind!_” - - [Illustration: Colophon] - - SECOND IMPRESSION - - LONDON - SAMPSON LOW, MARSTON AND CO. LTD. - 100, SOUTHWARK STREET, S.E. - - - [Illustration: Colophon] - - CHISWICK PRESS: CHARLES WHITTINGHAM AND CO. - TOOKS COURT, CHANCERY LANE, LONDON. - - - - -_INTRODUCTION_ - - -_The original of this little book was found in the library of a -distinguished Essex antiquary: the document has unfortunately no -history, but from its appearance and comprehensive character it must -have been the still-room book of some manor house or homestead of -standing._ - -_The manuscript is a folio composed entirely of vellum, bound in -green, with a conventional design in gold: the binding of this book -is a reduced facsimile of the original. The writing is in the hand -of several persons: the spelling and absence of punctuation are -here reproduced in all their original quaintness. The book has been -submitted to experts, who are of opinion that it covers a period of -some fifty years, terminating about the middle of the eighteenth -century._ - -_The condition of many of the rural districts of England in the -eighteenth century and the almost impassable state of the roads are -brought home to us by a writer in “The Gentleman’s Magazine” (1757), -in the following description: “It took my horse up to the belly the -second step he took on the road, and had I not dismounted and clambered -up some bushes I had been lodged there for a season.” The isolation of -the country in those days is almost inconceivable; the difficulties -of travel were immense, and a survival of feudal legislation tied the -labourer to the soil. Thus we may look upon the manor or farmhouse, -with its retainers, as a detached social unit, and, in a sparsely -populated country, almost a state in itself._ - -_It is not difficult to form a picture of the lady of the house: amid -her other duties she dispensed doles and charity to the poor around -her. Through her knowledge of simples she was also “simpler” of all the -ills that flesh is heir to, not only in the case of man, but also of -beast. The wisdom and observation of a long procession of forebears are -summed up in the recipes gathered in this book._ - - Herbs, too, she knew, and well of each could speak, - That in her garden sip’d the silvery dew; - Where no vain flower disclos’d a gaudy streak; - But herbs for use, and physic, not a few, - Of grey renown within those borders grew; - The tufted basil, pun-provoking thyme, - Fresh balm, and mary-gold of cheerful hue; - The lowly gill, that never dares to climb; - - * * * * * - - And lavender, whose spikes of azure bloom - Shall be ere-while in arid bundles bound - To lurk amidst the labours of her loom, - And crown her kerchiefs clean, with mickle rare perfume. - -_In these days, when the good manager is scarce, it is perhaps -difficult to realize or appreciate that domestic œconomy was once -practised as a science, founded upon the older herbalists, housewives’ -tales and oral tradition, the whole administered by rule of thumb. As -will be seen, the domestic pharmacopoeia had not yet emerged from the -seventeenth century. The astrological atmosphere of Culpepper, who -warns us that he “who would know the operation of the herbs must look -up to the stars astrologically,” and the writings of Parkinson, clearly -show the influence of that period. The predominance of the healing -properties of herbs is still more apparent in this book; there is not a -single remedy or simple in which their virtues are not set forth._ - -_In my lady’s garden, set within its red-brick walls, grew Camomile, -Basil, Cardons, Angelica, Sweet Chevril, Tansy, Saffron, Elecampane, -Hyssop, Thyme, Marjoram, Purslane, Sage, Rosemary, Rue, Pennyroyal, -Borage, Liquorice, Horehound and many other plants. With these herbs -were cultivated Gillyflower, Pansy, Pinks, Bergamot, Southernwood, Bay, -Roses, Jasmine, Lavender and divers sweet-scented plants for the making -of simples, perfumes, and “sweete waters.”_ - -_The housewife, before entering on her duties, must have served an -apprenticeship; doubtless it formed the serious business of her life. -How many women nowadays follow the example of their ancestors? The -easy access of the doctor, the facilities of communication, the quack -remedies obtained from the neighbouring chymist, have superseded the -old-fashioned simples._ - -_The old herb garden is a wilderness, and even the names of its -occupants have almost passed away. Perchance this little book may help -us to picture it at its prime, with all its old-world atmosphere, and -haunting memories of much that is still precious. It may also bring -back the sweet mingled scent of the herb garden, the “murmuring of -innumerable bees,” the shimmering of the sun on sheltered pleasaunce -and well-trimmed hedge of yew, creating an image delightful to recall._ - -_Although many herbals and culinary manuscripts and books date back -to a much earlier period, as may be seen in the bibliography, yet -they are now scarce and difficult to obtain. This particular example -is interesting because of the magic of its herb-lore and the added -charm of the making of conserves and perfumes and the preserving of -viands. Moreover, it has that personal touch wanting in so many books -of a similar nature. One may note the words at the end of some of the -simples, “Probatum,” or “Probatum est.” What a world of meaning and -satisfaction they imply!_ - -_I am indebted to Miss I. L. Gould and Miss B. M. Gould for the long -labour and perseverance they have bestowed in decyphering the faded -script, and to Mr. J. Manning Watts for his researches into the -virtues and properties formerly attributed to these herbs, and for his -investigation into the proper spelling of their names, which appear in -the manuscript according to the light of nature._ - -_It will be observed that the items in the Index are not always in -strict alphabetical order. This will not, however, seriously interfere -with reference to any recipe, and it has therefore been thought better -to retain them as originally compiled._ - - _H. W. LEWER._ - - _11th August, 1908._ - - - - -A BOOK OF SIMPLES - - -1. _The Wood-street Cake._ - -Take a quarter of a peck of y^e finest flower, mingle into it a little -salt & some beaten Cloves Mace & Nutmegs, a pound and halfe of Currance -wash’d and dry’d, & a pound of Raisins of y^e Sun ston’d and shred, -then straine in about a pinte of Ale yeast, and put in y^e yolkes of -10 eggs beaten with Rose water, put in a pint of Cream with 3 quarters -of a pound of Butter melted in it. mingle all these well together, and -knead it, cover it with a clothe and let it stand about an hour before -y^e fire to rise, then mould it up and beat it out thinn in y^e edges -and thick in y^e middle, then prick it or cut it w^{th} a knife, and -set it in y^e oven, when it is almost bak’d take it out and ice it on -y^e top w^{th} Rose water & sugar and sett it in y^e oven againe ’till -’tis enough, putt some musk or Ambergreese dissolv’d in y^e Rose water. - - -2. _Pectorals for a Colde or Consumption._ - -Take one pound of brown Sugar Candy, one Ounce of Juice of Lycorisse, -dissolve y^e lycorisse in 3 spoonfulls of Hysop water, put to these a -drachm of Orrice a drachm of Enul-campane, halfe a drachm of Gum dragon -being all made into fine powder, muske a graine then take a drachm of -oyle of Anniseeds, worke it well together with your hand and make it up -into pectorals of what bigness you please, lay them on a dish to dry -before y^e fire or in an oven after drawn bread, and keep them dry. - - -3. _The Plague Water._ - -Take Rue, Agrimony, Celandine, Sage, Wormewood, Balme, Feaverfue, -Mugwort, Tormentil, Marygold flowers, Cowslip flowers, Pansie flowers -leaves and all, Carduus, Angelicoe, Dragons, Pimpernel, Rosemary, -Scordium, Purple wort, Burnet, Enul campane roots, of each of these -halfe a pound shred small, then take Anniseeds, Carraway, Coriander, -Cardamome, of each of these two ounces bruis’d, bruise alsoe your Enul -campane roots, then steep all these in an earthen pott in two quarts -of white wine and a gallon of y^e best Canary, mixing them well in -y^e liquor, so let it stand till y^e next day, then distill it in an -ordinary still close stop’d, still it as soon as you can keeping it -close stop’d whilst it steeps and whilst you still it, stirring it when -you put it into y^e still, soe keep it for your use. - -Y^e Lady Downs adds wood Sorril a good quantity roots of Indian Sneake -weed 2 pound burdock roots 1 lb. - - -4. _A very excellent Receipt against Convulsions which cur’d one had 9 -Fitts a Day._ - -Take Race oynions and black pepper of each a little quantity stamp’d -pretty small and lay it to y^e soals of y^e feet keep it on 7 houres, -whilst y^e party is in y^e fitt force them not to take any thing -inwardly but anoynt y^e wrists on y^e inside, y^e palmes of y^e hands, -y^e Temples and y^e nostrills (if it be a childe) with Methridate (if -not) with oyle or spirit of Amber, between y^e fitts let it drinke -black cherrey water sweetned with syrrop of Cloves & syrrop of Pyonies -for a weeks time after y^e fitts first and last let them ware a -necklace of single pyonie roots alwayes about theire neck, avoid giving -syrrop of Violets if you fear fitts, but syrrop of Roses and Succory is -good to be given together when costive this may be given to children -of any age. - - -5. _To make Ebulum Drinke._ - -Put one peck of Elder berries to the quantity of halfe a hogshead of -Ale 2 penny worth of Ginger sliced 2 nutmegs and a penny worth of -Cloves & mace bruise all your Spices boyle all together with the berrys -till they breake, then strain them through a Straining Sive and when -tis coole as your usuall wort put barm to it as to beer, there must -some hops be boyl’d in it. And when fitt to bottle, bottle it with a -lumpe of loave Sugar it will drink much y^e more Lively. it is good for -y^e Spleen or Dropsy. - - -6. _To make Vinegar._ - -Take Sower grapes pound them and press them through a hair bag as you -do Sider. & to every 4 Gallons put as much Allom as a walnut then boyle -it well and Scumme it as the Scumme riseth as clean as possible then -Coole it and when through coole put it into a vessel and when Stale use -of it and it will be very good vinegar. - - -7. _To make Goosbery or Currant Wine._ - -Take 2 Gallons of Spring water Set it over the fire boyle it a little -then put 4 pound of powder Sugar let it boyle and Scume it well take -it off and Strain it and when it is as coole as wort put 2 spoonfulls -of barm to it let it worke a little then to every gallon of water put -5 quarts of Goosberys or currants first hand pick’t and bruised put -it in a little barrell & stir it once a day & keep it close Stopt let -it stand 3 or 4 days and when you once begin to See it Sink Strain it -through a jelly bag and put it in the Cask being waished out with the -Same liquor Stop it up very close & when you think it may be fine draw -it off into bottles. - - -8. _To make Methegline._ - -Take 12 quarts of honey to 12 gallons and a pottle of water and a -fagott of these following herbs Sweet bryer Sweet marjerrom, rosemary -and muskecouise of each a small handfull and boyle them in the water -and honey all the time it boyles and that must be a full hour, keep -scumming of it clean, then take a bag of these following Spices -nutmegs, Cloves mace and cinament, a quarter of an ounce of each but -most of nutmegs tie them up in a bag with a bullet in it that may cause -it to Sink into the middle of your liquor as it boyles, and let it -boyle above a quarter of an hour, then take it off and take out the -herbs and Spices and Set Some a cooling, and when as coole as wort put -in about half a pint of Ale barm, and when coole enough and that it -hath got a good head tun it up as you do Ale, or other liquors, and -when it hath done workeing hang in again the Same bag of Spices you -took out into your barrell Stope it up till it be clear and then bottle -it up. - - -9. _A Plaister for ye Spleen to be made in May._ - -Take mellilot and cammomile of each 3 handfulls, passley and plantin -of each one handfull, and stamp them together, a pound of Sweet mutton -Sewet, 12 ounces of virgins wax, 3 pound of rozin, a pint of white -wine, Shred the wax and Sewet and beat the rozin put all together in -an earthen pot and let it stand over the fire till it be all melt’d -together, and then take it off and cover it close let it stand 1 day -in cellar then Sett it over the fire and let it boyle halfe an hour, -then take it off and strain it into 2 dishes puting some water into the -bottom of the dishes, and when tis cold you must fold it up close in -oyl’d paper it will keep four or five years. you must use this when -you feel the pain on the left Side, and cut a piece of Sheepskin the -breadth of your hand or more and about a quarter of a yard long and -make it hollow in ye middle of the uper Side as the Spleen lyes and -prick it full of holes on the fleshy side of y^e leather, Spread it -thin and Lay it to your left Side where you feel your pain and when it -will stick no longer you may make a fresh one if need require this use -allways when you feel your pain & you Shall never be troubled with the -Spleen & it will prevent many other diseases that may come by reason of -y^e Spleen. - - -10. _To make Aquamirabilis the Lady Atkinses way._ - -Take Cardimum, cubibs, mellilot flowers, gallingall nutmegs; ginger -mace and Cloves of each a dram all these must be bruised and infused -one night in 3 pints of white wine one pint of aquavite one pint of -the juice of salendine the next day distil them in a close Still -twill run a pottle keep the first quart by it Selfe you must put to -the whole three quarters of a pound of white Sugar candy beaten very -finely. Divide it between 2 glasses and let the mirabilis drop into the -Sugar candy and it will dissolve when you put all these things into -your close Still put in a little bag of Saffron put to y^e infusion a -handfull of y^e tops of rosemary flowers w^{ch} will give it a delicate -taste. - - -11. _To make Small Wine otherwise called Solerion. You may do Rasberry -this way._ - -Take 2 gallons of Spring water set it over the fire and let it boyle -well, take a pound of reasons of the Sun Slit them open but not Stone -them and take a pound of white Sugar and when the water is boyl’d put -the Sugar & reasons to it, either in a Steene or Caske put y^e juice of -3 lemons and the rine of one thin pared Stiring it once a day keeping -it close Stopped let it Stand 3 nights and 2 days. let it run through a -jelly bag. bottle it up and in 8 or 9 days ’twill be fit to drink. - - -12. _To make Wigs._ - -Take half a peck of flower, 2 ounces of carraway and anyseeds then take -a pint of yest the yolkes of 3 eggs a little Salt one nutmeg half a -pound of Sugar beat the Sugar and nutmegs bruise the Seeds take a quart -of milk Scaulding hot but not to boyle then put into your milk half a -pound of butter, & break another half pound of butter into the flower -if you please put in 6 or 7 spoonfulls of Sack and as much rosewater -w^{th} your other things then put in your milk by degrees mix it -together well but knead it not at all then pull it in little bitts 2 or -3 times then mix it up again and mak them up in wigs lying will make -them heavy. half an hour will bake them. - - -13. _For the Giddiness in the Head._ - -Take an ounce of comming Seed and Steep it in white wine all night -as much wine as will cover it and then you must dry it in an oven -after the bread is drawn and dry with it an ounce of Juniper berrys -& a handfull or rue then you must beat all these together to a fine -powder and when you use it take as much of the powder as will lay on a -Sixpence in a Spoonfull of honey well mixed together or in a Spoonfull -of Sugar and take it dry. - - -14. _How to Stue a Rump of Beef._ - -Take the rump of beef and Stuff him with parsley and broad time & about -half a nutmeg with a little beef Sewet then put him in your pan with -as much water as will cover him & so lett him stew with whole pepper, -Cloves and mace of each a little quantity till he is tender then you -must take him out & stick him w^{th} cloves then stew him again with 3 -pints of the first liquor and 2 quarts of claret, then you must Scrape -in 2 nutmegs 4 anchovise the bottoms of 4 hartichokes a little shellot -half a lemon a few pickled oysters, half a score of turnips cut in half -quarters & fry them in Sweet butter till they be tender then put in -some Sasages: for herbs lettice and spinnage and green beets of each -half a handfull boyle them in a Skillet of water so drop them out & put -them in the stewing; if your Soope be not thick enough then thicken it -w^{th} crums of brown bread. - - -15. _To make Almond Cakes._ - -Take one pound of Almonds blancht in cold water beat them in Rose water -take a pound of double refined Sugar beaten and Searcht, 8 spoonsfull -of fine flower 8 new laid eggs both whites and yolkes Some Corriander -Seed prepared, butter your plats and Shake some double refined Sugar on -them. - - -16. _To make Biskit._ - -Take 2 pound of fine Sugar beaten and searched then to a pound and a -half of it put a pound of the finest wheat flower, take 8 eggs and -beat them with 2 spoonfulls of Rose water, mingle your flower and eggs -together, then take an ounce of anyseeds being a quarter of an hour -in white wine and as you beat your biskit put in your Seeds and when -the biskit begins to look white put In your plats & Shake Some double -refined Sugar on them. - - -17. _To Bake a Rump of Beef._ - -Take a rump of beef and bone it Season it with pepper and salt put it -into a pan and then put to it a little quantity of claret & ale enough -to cover it about 8 anchovies 2 handfulls of capers 6 hole oynions, 3 -or 4 branches of Sage, time and winter Savory, 3 or 4 heads of Shollot -a little quantity of Iamakoe pepper whole, lay the bones on the top of -the beef and cover it close with paste and lett it Stand in the oven -six hours the oven being very hot. - - -18. _The Black Seare Cloth._ - -Take half a pound of the best virgins wax and half a pint of oyle of -roses and half a pint of oyle of olive melt them altogether let them -coole in a pan till it be half cold then take half a pound of the -finest white lead you can get, pound it as fine as possibly you can put -this into the oyle and put it over a fire of coles and let it boyle -half an hour then take 2 ounces of mastick 2 ounces of frankincense 2 -ounces of mirrh 2 ounces of Gum oblibanum beat them into fine powder -then put it in and let it boyle half an hour more, then take a quarter -of an ounce of camphir and put it in and Stir it till it be black then -take it from the fire and dipe your cloth or make it up in roles for -your use. - - -19. _To make Lemon or Orange Water._ - -Take the peels of 8 lemons or oranges and pare of the white very clean -from them then put them into a quart of brandy, then take one pound of -double refined Sugar or other loafe Sugar and put it into a quart of -water and let it stand 24 hours then mix the water and brandy together -and strain them through a double flanin bag so bottle it up for use. -Some steep y^e peel 3 days before and after y^e water is added sweeten -it with white Sugar Candy & hang a grain of musk & ambergreese in the -glass. - - -20. _Cowslip Wine aproved._ - -Take 3 gallons of fair water put to it the best of powder Sugar or Loaf -Sugar 6 pound boyle it together half an hour or better, and as the -Scumme riseth take it off then pour it forth and set it a cooleing -and when ’tis almost cold take a spoonfull or better of good barm beat -it well together with 12 spoonfulls of Sirrup of cittorn or lemons -then put it some of the liquor being almost cold let it stand a while -to rise put in a Gallon of cowslip flowers bruised in a marble morter -into the other liquor the while then put it altogether brewing it up -and down with a dish then let it stand in an earthen pot close covered -with a cloth, to worke 2 or 3 days then strain it forth and put it into -a runlet that will just hold it and when it worketh not over Stop it -close and 3 or 4 weeks after bottle it putting into each bottle a knob -of Loaf Sugar it must not be dranke in a month twill keep good a year. - - -21. _For the Worms._ - -Take an orange cut off the top press out the juice as near as you can -then put into it half a spoonfull of oyle of bays of the juice of rue -and wormwood of each half a spoonfull powder of 4 or 5 lupins dry’d -with as much treacle as will fill an ordinary thimble then stop the -hole with the piece you cut off tye it up close and fast that nothing -get out or in, then Seeth it well and when it is cold anoynt the -navell, nostrells, pulses and temples of the party therewith troubled -with the Stuff it paseth all other medecins for y^e worms what ever. - - -22. _For a Cold._ - -Take a quarter of a pint of horehound water a quarter of a pint of -coltsfoot water a pound of reasons of the Sun Stoned pound the reasons -very well then mingle these together then set them on the fire boyle -them like marmolet then take it off and put it into 2 ounces of honey -and one spoonfull mustard then set it on the fire & let it simer a -while then put it into a pot and take as much as y^e quantity of a -walnut first in ye morning & last at night. - - -23. _To make Fruit Biskit._ - -Take the pulp of any fruit to 4 ounces of pulp take 6 ounces of double -refined Sugar beaten and searched heat your pulp scalding hot and Sugar -scalding hot into 2 several dishes when they are scalding hot pour -your Sugar into your pulp and mix them and have ready whites of eggs -beat into a froth and to such a proportion of pulp and sugar put in 2 -spoonfulls of the froth a little musk and amber if you please then beat -these in a silver or earthen bason with a Spoon for an hour or two the -longer the better dry them in paper coffins of a pretty thickness; dry -them either in a stove or coole oven. - - -24. _For Mother Fitts._ - -Take a pottle of ale and boyle in it 2 handfulls of red Sage and Scumme -off the froth and when it hath boyled one hour take it off the fire and -Strain it hard out that the strength of the Sage may remain in it and -while it is hot put into it half a pint of dragon water and as much -treacle Seane as will make it sweet to your tast, and drink of it warm -first in the morning and last at night a good draught or at any other -time you feel a fit coming. - - -25. _To preserve Green Aples._ - -Take the greenest small aples about St James tide and set on a Skillet -of water on ye fire till it be ready to boyle then take it off and -put it into your aples covering them close till they will peel and -against they are peeled have a skillet of hot water ready to put them -in so cover them close and let them Stand on a few embers till they be -very green then take them out and take to the weight of the aples the -weight and quarter of sugar then take of the water they were green’d -in as much as you think will boyle them and make Sirrup for them & 3 -quarters of the Sugar and boyle it up and scumme it then put in the -apples and let them boyle till they be half done then set them by till -the next day then take them out again & boyle the sirrup with the rest -of the Sugar then put them in again and boyle it softly till they be -done keep them covered in y^e sirrup & waters. - - -26. _Mrs. Thorps for the Mother Fitts._ - -Take the juice of Tansie and drink it with beer it hath done much good -but hurtfull if with child. - - -27. _To make a Calves Head Hashe._ - -After you have boyled the calves head take out all the bones from it -when it is cold you must cut the meat in thin slices and put in a stew -pan with some strong broth and white wine and oyster liquor and a few -of all manner of sweet herbs 4 or 5 shellots and let it stew on a -charcoale fire and when it is almost enough put 2 or 3 anchovies minced -and yolks of 3 or 4 eggs well beaten with a little white wine and a -piece of butter and shake it well together on a quick and put it in a -dish on sippets and lay over it 5 or 6 sheeps tongues boyled peel’d -and slit in halfs and as many veal sweetbreads & a few thin slices of -bacon & a few bay leaves in yolks of eggs fry y^e brown in butter and -lay them on your hashe & bacon & lay leavs on the brim of ye Dish and -Garnish it with slices of Lemon and Send it up. - - -28. _To make Forced Meat._ - -Take a leg of veal or Lamb and mince it small with the same quantity -of beef sewit and after sweet herbs then put to it a little grat’d -bread and the yolks of 2 or 3 eggs then season it with pepper and Salt -cloves mace and nutmegs, and make them in balls you may fry boyle or -butter them. - - -29. _For a Cold._ - -Take half a pound of reasons of the Sun Stoned and 1 ounce of liquorish -and 1 ounce of Elicompane made into fine powder beat your reasons -then pour in them till they come to a conserve adding thereto 2 or 3 -spoonfulls of Red rose water if a thick ruehm lessen your quantity of -Elicompane & take of this morning noon & night. Probatum. - - -30. _To make a Frigacy of Chicken._ - -Break the bones of the chicken and cut them in quarters and season them -with cloves mace and nutmegs and salt with a little pepper and a few -sweet herbs and put it in a stew pan with some broth or gravie a little -white wine and strong ale a little oyster liquor and a few oysters cut -in pieces and let it stew on a quicke fire and when it is almost enough -put in 2 or 3 shallots minced small and 2 or 3 anchovise minced the -yolks of 2 or 3 eggs well beaten with a little white wine and a piece -of butter and Shake it well together and put it in a dish on sippets. - - -31. _For any Cough old or fresh._ - -TAKE a quartor of a pound of blew currans an ounce of Anyseeds and a -penny worth of liquorish makeing it and your seeds first into powder -then beat your currans to a kind of a conserve strewing in your powder -as you beat them then take of the best maiden honey you can gett -putting thereof as much as will moisten all this seting it on the fire -let it simer a while but not to long lest it be clammy so take from the -fire and keep it for your use. take it as oft as you please upon the -poynt of a knife the quantity of a nutmeg. - - -32. _For a Cold._ - -Take a pint of virgins honey set it on the fire and put a good -spoonfull of liquorish anyseeds elecampane all this being first beaten -in fine powders, let it simer a little then take it from the fire -and put it up in a pot for your use. eat of it as oft’ as you please -especially going to bed makeing up 3 pills as big as a small nut -rowling them up in powder of liquorish or Sugar candie. - - -33. _For a Cough._ - -Take 4 quarts of Spring water 2 ounces of green liquorish sliced 2 -ounces of powder of brimstone 1 ounce of coliander seed bruised and -soak’d in vinegar a little then pour out the vinegar from it boyle all -the other things together until it be half boyled away then put in the -coliander seed when it is off y^e fire. Soe let it stand close covered -and drink of it 7 or 8 spoonfulls in a morning fasting fast an hour -after it and drink it till you have taken it all. - - -34. _For a Cough._ - -Take an ounce of conserve of red roses the quantity of an nutmeg of -dyascordieum and one spoonfull of the Sirrup of poppies 3 drops and -but 3 drops of y^e spirit of vitterill then mix all these very well -together and take of this in the morning fasting and fast 2 hours after -it and last at night the quantity of a nutmeg at a time. Probatum. - - -35. _For the Rickets._ - -Take 2 quarts of Isope water, take of liverwort maidenhair Hissop -Speedwell Strawberry leaves violet leaves of each a handfull, 3 leaves -of harts-tongue better than half a pound of raisons of the Sun 6 figs -boyle all this till it come to a quart then strain it and boyle it -again with 2 penny worth of saffron 2 ounces of brown Sugar Candie a -piece of Gold a stone of Amber boyle it every 2 or 3 days or ’twill be -soure and so keep it a fortnight give 3 spoonfulls at a time morning -and evening & when the child will take it you must give it twice or -thrice ere the child will be well if you give it in the fall or winter -you must give it once in the spring after. - - -36. _For Children that have Wormes._ - -Take spermint and rue a like quantity to make a bundle you can hold in -the hollow of your hand and boyle it in new milk and a spoonfull of -wormseed after your herbs have boyled a while put in your seeds and -y^n boyle it a walme or 2 then give the child as much as it will drink -first in the morning fasting an hour after it if costive Sweeten it -with honey give this full & changes of y^e moon. - - -37. _A Small but very effectuall Cordial Powder._ - -Take tormentil scabious Bittony pimpernel of each one handfull and -Shread them and steep them in a pottle of sack till the vertue be out -of the herbs then strain it out from y^e herbs haveing a pound of the -best Bole Armeniack in very fine powder finely searched then put your -powder into a deep earthen bason and wet your powder with your strain’d -liquor every day till it be throughly moistned as thick as a pulp or -conserve till often weting hath dranke up all your liquor Seting it in -the Sun every day oft stiring it and when all your wine is dryed up -make it up into cakes add 12 penny worth of saffron to it before you -wet it finely powdered dry your cakes in the Sun & then keep them for -your use. Scrape and give to a man as much as will lye on a shilling -to a woman less to a child less. In cardus or dragon or Small cordial -water it will cause sweting tis good against heats and colds sickness -thence or pains in the limbs or heart or Stomake or for a woman lying -in child bed takeing cold and causeing stoppages, ’twill drive out -small pox or meazels or any heaviness at the heart. - - -38. _A Stronger Cordial Powder._ - -Take a pint of white wine and a pint of sack to these following -herbs scabious cardus bittony egremony of each a little handfull and -tormentil roots you may add any cordial flowers rosemary or what you -please Shread your herbs and Steep them till the vertue of the herbs be -soaked into the wine then take half a pound of Bole-Armeniack in fine -powder and 2 ounces and a half and a dram of the black tips of crabs -claws in powder and an ounce of hearts horn in fine powder and mingle -all your powders and put them into a deep earthen Bason as the former -and moisten them every day with your liquor seting it in the Sun and -when you put in the last wine liquor often Stiring it every day at last -add to it half of metriedate half an ounce of Diascordium half an ounce -of Venice treacle and a dram of saffron finely powdered and mingle it -all very well together then make it up into little balls throughly -drying them Keeping them so for your use. give of this as the former to -a man as much as will lay on a shilling to a woman as much as will lay -on a Sixpence to a child as much as will lay on a groat, ’tis good for -any weakness, heaviness at heart, or to cause sleep weomen in child bed -or as the former. - - -39. _For the Balsame._ - -Take one pound of the best venice turpentine and 3 pints of Sallet oyle -of the best bees wax half a pound one ounce of red sanders in very fine -powder half a pint of red rose water and one pint of malligoe sack -first beat your turpentine in the red rose water till it be white -next beat your Sack and Sallet oyle well together then cut your wax in -small pieces then take a clean brass pan or kittle let your kittle be -twice as big as to hold the quantity of your ingredients then Set it on -a clear charcole fire then first put in your wax and let it melt then -take it off and let it coole a little then put in your rose water and -turpentine then your sack and Sallet oyle, as fast as you can, then let -these boyle softly together a while always stiring it then take it off -the fire and let it stand till it be cold then scrape off the filth -from the bottom of the cake, then clean your pan and melt it again and -let it simmer a while over the fire again, then take it from the fire -and put in your Sanders by degrees keeping it still stiring untill your -Sanders be all in then pour it into a well Glazed strong earthen pot -and keep it stiring till it be quite cold then cover it up very close -with ledd, that no air may get into it, and bury it in a garden deep -in the ground and so let it stand a year round bean blowen time is the -best to make it in. - - -_The Vertues of it followeth_: - -It is good to prevent the plague by anointing the lips and nostrells -therewith tis good for deafness being spert’d into the ears with a -serenge, tis good to heal any wound, inward or outward, inwardly by -the Serenge outward by being pour’d warme into the wound aplying fine -lint dip’d into the same balsame being melted laid upon the mouth of -the wound, it commonly cures in 7 times dressing provided that no other -thing either before or while thats useing be applied thereto, so that -if brains, heart guts or liver be not toucht it will save life, its -good for scaulds or burns either by fire or water, and healeth without -skare. helping the Siatica or any other each proceeding from A cold -cause, in what joynt soever, it is a present remedy for one that is -poisoned by takeing presently the quantity of a quarter of an ounce. it -is good for any swelling anointing the bunches thereof with it warm it -helpeth the stinging of adders snakes and all such venomous creatures -being dranke in warm milk and applied to the place stung it is good for -the infected of the measells or plague, takeing a quarter of an ounce 4 -mornings together and swet upon it: it is good inward or outward it is -good for sore brests, being applied hot if broken, otherwise not, and -in case it must be broke this will do it but it must be used ten days -together although it seem worse yet use it: provided it be not a cancer -it must be drest twice a day cheaft gently in with a warme hand keeping -the first cloth to it but if it be broke and run much put a little -piece of cloth over those holes that may be shift’d to keep them from -stikking but not els; it helpeth the wind collicke or stitch in the -side being applied warm a good quantity plaister ways for 4 mornings -together; it helpeth the piles anointing them therewith. - - -40. _To pot Venison to keep all the year._ - -Take your venison and where it is lean slit it, and then take a bunch -of feathers and a porranger with clarret wine in it and dip your -feathers in it and waish the slits then put in some of your seasoning -and take y^e fat of bacon and cut it as thin as a treble paper and -put it in the slits so doing in all leane places of it then place it -in your pot and bake it up very well, put in more seasoning if you -please after placed in the pot & when you take it out of the oven press -out all the liquor as dry as you well can into a skillet and put in -a faggot of herbs as bays rosemary marjerrom to your liquor in the -skillet then take a stick of wood and measure y^e depth of it and make -a notch in the stick that you may know when tis boyled just half away -then take out the herbs and pour the liquor on your venison in your pot -as hot as you can and keep it in and when tis almost cold then melt up -your butter, to cover it up, but let not your butter be to hot lest -it melt your jelly on your venison, but let your butter be onely warm -enough to pour out to cover up your venison and it will keep thus a -year round and not taint but eat moist and sweet to the last. but if -your butter be strong after long keeping then a day or 2 before you -intend to spend it Set it in an oven but warm enough to melt off your -stale butter and pour away your stale butter from it and pour on fresh -butter upon it and you shall not know it from new baked venison. - - -41. _To make Cowslip Wine._ - -Take five gallons of Spring water put it into an earthen pot put to it -a bushell of pickt cowslips flowers and to them 20 pound of malligoe -raisons waished and shred stir them altogether, keep it close cover’d -with a sheet and blanket, let it stand as y^e fire may come to it, but -not to hot, keep it 9 days often stiring it in a day then Strain it -through a hair sive put it in a runlet it will be ready to drink in 14 -days. - - -42. _Another Cowslip Wine._ - -Take 6 gallons of water and 12 pound of powder Sugar and the whites of -12 eggs well beaten, mix all these together and set it over the fire, -stiring it first then let it boyle one quarter of an hour then take -a bushell of cowslip flowers then bruise them in a stone morter then -scumme the liquor and put it to y^e cowslip; cover it and put 2 lemons -rine and all cut very thin, put as much of ale barme as will make it -worke then tun it up into a runlet and put into it 2 quarts of rennish -wine, and when it hath done workeing stop it up a fortnight, y^{n} -bottle it with a knob of Sugar in each bottle. - - -43. _To make the Eye Water._ - -Take Eyebright and Sallendine and brown fennell of each two handfulls -you must chop these herbs take a pint of urin made by a vergine and a -pint of red rose water and still it in a cold still tis good to put -back y^e rume in y^e eyes or to take away any spot in the eye you -must take and drop half a dozen drops into the eye untill it run out at -y^e other corner this do every night for 3 nights let it rest a week -and then if need require you may dress it again it will keep a year -very well. - - -44. _For the Rickets._ - -Make a Sack posset boyle in it harts horn Ivery and rosemary and give -it the child now and then, also take a quart of wort put into it a -handfull of maiden hair one handfull of liverwort that grows on the -banks half a pound of raisons of the Sun Stoned boyle all together to -the wasting of one quarter put into it a penny worth of red Sanders, -Strain it and put to it 2 ounces of red sugar candie boyle it a little -again give the child 3 spoonsfulls of it at night and 3 spoonfulls -every morning. - - -45. _An Ointment for the Rickets._ - -Take lavender rosemary pennyroyal featherfew and camamile of each a -like quantity cut and bruise them and then boyle them in a sufficient -quantity of butter and make it into an ointment, mix it in a little -neats foot oyle wherewith anoint the child’s wrists and ancles every -morning and night also the right side under ye short ribs. - - -46. _To Kill a Canker._ - -Take 2 spoonfulls of honey and one spoonfull of treacle and half as -much rock allum as the quantity of a wallnut beat to fine powder and -boyle these together over a cheafen dish of coles till it be pretty -thick then take it off and let it coole then anoint the cankers with a -cloth tyed upon a stick the oftner you anoint it the better twill be -you must keep stiring it as long as it doth boyle, it will be like a -sirrup when tis cold. - - -47. _For any Aguish or Hectick Feavour in Children when they grow Weak -and Forsake their Meat._ - -Take 2 penny worth of the sneezing powder root and pound it small then -pound 3 ounces of curants unwaish’d only pickt clean from stones, then -mingle these together and lay it to the handwrists, then cut a small -orange in halfs & put one half to each of the handwrists then bind it -on 4 days and if the party mend not in that time take it off and put on -fresh in the like manner and keep it on as long a time. - - -48. _To make Orange Cakes._ - -Take your oranges and chip them then quarter them and cut out the meat -and then take the rines and boyle them till they be very tender then -take them and dry them in a napking and shred them very small then -strain in your juice through a piece of tifany then take the weight in -sugar and set your sugar on the fire and put in as much water as will -wet it to a paste then you must boyle it to a Sugar again then take it -off the fire and put in your meat stir it in then put by all your fire -and set it upon y^e hot hearth to dry turning it, it must not boyle -then put it out into sweet meat glasses till it be pretty stiff then -put it upon your sheet of glass and set it in a stove the stove must -be warm you must keep a moderate heat in it and so dry them up. - - -49. _A Perfumed Water._ - -Take a gallon of Spring water a handfull of lavender flowers and as -many pinks 3 handfulls of damaske roses as much sweet marjerum the -peels of 6 oranges 12 cloves bruise all these and put to them one ounce -of orrise powder 4 ounces of benjamin powdered put all in a rose stille -and draw off the first quart by its self and then a pint you may draw -after another water from the lees which will serve for present use but -not keep put into your quart bottle 12 penny worth of muske and into -your pint bottle six pennyworth tyed up in a piece of sersnet and a -little ginger sliced very thin about as much as will lay on a half -crown, 2 or 3 spoonfulls will sweeten a bason of water, Stop it close. - - -50. _To make Mumme according to the Direction recorded in the Town -House of Brumswick._ - -Take a vessel containing 63 gallons the water must be first boyled to -y^e consumption of a 3^d part at least let it then be brew’d according -to the act with 7 bushells of wheat malt one bushel of oat malt and -one bushel of ground beans and when it is tunn’d let not the hogshead -be to much filled at first, when it begins to work put to it of the -inner rine of firr trees 3 pounds of y^e tops of firs and birtch of -each one pound of cardus benedictus dryed 3 good handfulls of the -flowers of rosasolis 2 good handfulls, of burnet, betony marjorum -avens pennyroyall, elderflowers, wild time, of each a handfull and -a half, seeds of cardomum bruised 3 ounces, bay berries bruis’d one -ounce put the seeds in y^e vessel when the liquor hath wrought a while -with the herbs alone and after they are aded let the liquor worke over -the vessel as little as may be, fill it up to the top, and when ’tis -to be stop’d up, put into the vessel ten new laid eggs ye shells not -broken nor crackt then stop it very carefully and at 2 years end drink -of it, if it be transported by sea tis better. Dr Egidius Hofman adds -water creases brooke lime and wild parsley, 6 handfulls of horsraddish -scraped in every hogshead, and it was observed that the mumme in w^{ch} -y^e horsraddish was put did drink with more quickness then that which -had none. - - -51. _Quince Wine._ - -Grate your quinces and strain them in a corse strainer and strain your -juice through a flanin to every gallon of juice take a pound of fine -sugar Stir it untill your sugar be melt’d then put it into a barrel and -bottle it after 24 hours. - - -52. _Captain Greens Powder for to make Water for Sore Eyes and Sores, -the Powder to be Calcinde._ - -Take 4 ounces of vitriol and one ounce of camphire after it is finely -beaten with an almond shake it lightly into a black earthen pot well -glazed, then shake the vitriol after it is finely beaten and search’d -and shake it in lightly upon the top of the camphire and set it in a -deep chafing dish and keep as soft a fire as can be possible about -it and let it stand there till it be first dissolved to a water and -then to a hard stone you must take care it do not smoke for y^t will -spoil the camphire as soon as the camphire is melt’d that the vitriol -is sunke down then cover it with a paper and a saucer upon that with -a weight, and continue to keep a soft fire under it till it be turn’d -to a stone and then take off the pot and let it alone till the next -day and then you must break the pot to gett it out, and when out you -must beat and search it very fine, and when it is as fine as you can -possible make it then bake 4 ounces of bole armeniack and beat again -with it till they be well mingled together, then weigh it into half -ounces, and every half ounce will make a quart of water, an ale quart -for eyes and a wine quart for sores the bole Armeniack must be finely -beaten and search’d before it is mingl’d with the other. - - -53. _To make Sirrop of Lemons._ - -Pare your lemons that no white be seen then slice them and take out -ye seeds and take the same weight in double refined sugar well beaten -and fasten a stronge thread net over a Silver bason or earthen bason -then lay on some of your Sliced lemons cover them with Sugar then more -lemons so do till all be on, then Set it in a cool Seller for 3 or -4 days then pour it in a stone pot let it stand warme 24 hours then -Scumme it and put it up. you may put more Sugar if you please. - - -54. _To make Sirrop of Clove-Gilly flowers or any other flowers but -Violets._ - -Clip the whites from the flowers bruise them a little in a stone -morter then take y^e weight of your flowers in fine beaten sugar, take -a silver or stone pot put a laying of flowers then of sugar do this -till all be in then close y^e pot and in boyling water keep it still -seething for 4 or 5 hours then straine it and set it by the fire till -y^e scumme rise take that off when cold then bottle it, you may put -the flowers in sack or french wine and let them lye 9 or 10 days close -stop’t then strain it and bottle, it will be very pleasant and Cordial, -if you make your sirrop by infusion tis best to do it either with -pinke, balme, or burrage water which you must warme a little and pour -on your flowers as much as will cover them, let it stand 12 hours then -strain it and put in fresh flowers so do 4 or 5 times then to every -pint of liquor take a pound and half of Sugar finely beaten, put it in -a Stone pot set it to y^e fire in a Skillet of water till the sugar be -all melt’d then scumme it and keep it for use. - - -55. _To make small Mead._ - -Take 10 quarts of water to one quart of honey first boyle your water -and in it a handfull of herbs made into a bundle such as you best like, -as rosemary balme, Sweet marjerum and the like Scumme your water very -well and when boyled half an hour or more take out the herbs, then put -in your quart of honey to your ten quarts of water and boyle it near an -hour scumming it all the while it boyls, pour it then into some coolers -and when as cool as wort put in some ale yest, if but 10 quarts of -liquor then 2 spoonfulls of yest is enough, if more you must proportion -your yest to it, let it stand in the cooler till it be white all over -then tun it up into a good vessel that hath had sack or white wine in -it and when it hath done workeing Stop it very close and let it stand -in the barrel a week or 10 Days then draw it into bottles keeping it -close Stop’d and in a months time you may drink of it keep it as coole -as you can. - - -56. _A brewed Drink for Rickets._ - -Take tamariske and the inner barke of a young ash not 20 years old -and agrimony Speedwell Succory coltsfoot cliders maiden hair ceterach -otherwise called Spleenwort and cowslips of jerusalem of each of -these a handfull and boyle it in 5 gallons of middle beer an hour and -half and bruise the bark and boyle it an hour before the other things -be put in that so it may have an hours more boyleing than y^e herbs -than strain it and worke it as other Drink and tun it as soon as it -is tuned up put into it the juice of 4 handfulls of scurvy grass -and 2 handfulls of water cresses, then take a handfull and a half of -liverwort and as much harts tongue very clean pickt and bruised and put -it into a thin linnen bag and a little stone or bullet to sinke it, & -hang it in the drink about the middle of the vessel and at five days -old let the child drink of it all times if you can you must put into it -a handfull of osmund royal roots or osmund fearn roots called fox fern -roots for it hath these 3 names and 2 handfulls of Scurvy grass roots. - - -57. _The Soveraign Balsame._ - -Take Venice turpentine one pound, oyle of olives 3 pints, balsame of -perrue half an ounce, oyle of St Johns wort one ounce, red Sanders one -ounce, yellow wax half a pound Sack 6 spoonfulls, cut the wax in thin -slices put it over the fire in a clean Skillet, when it is thoroughly -melt’d put in the turpentine when it is first waished in red rose water -3 times Stir them very well till they boyle then take it off the fire -and let it cool till the next day then take it out of the Skillet again -and cut it into thin slices to get out the water then put in the oyle -of olives the Sack and the oyle of St Johns wort with the red Sanders -and balsame and stir them till they incorporate, then boyle it a pace -then take it off the fire and stir it for 2 hours to thicken it, then -let it cool puting it into small pots, it will keep twenty years. - - -58. _To make Biskit._ - -Take one pound and a quarter of fine sugar one pound of eggs one lb of -flower, beat your eggs and as the froth riseth scumme it off & mix it -w^{th} the flower and Sugar till all the eggs be in them beat it very -well and let it stand by a fire half an hour then butter your plats and -set them in a pretty warme oven. - - -59. _To make Cakes of Quinces red._ - -Take barberrys and infuse them and when they are very soft take them -and stamp them with a spoon and strain them, then have some quinces -ready scaulded and pared then take the pulp of the quinces and mix it -with the barberrys then take the weight of it in Sugar and wet it with -water then set it over the fire and let it boyle till it be Sugar again -then put in your quinces and stir it over the fire till the sugar be -all melt’d but not let it boyle then drop it on glass plats. - - -60. _To make clear Cakes of Quinces._ - -Take quinces and pare them and cut them into water then set them over -the fire and let them boyle very fast till the quinces be very tender -then strain the jelly and take the weight of it in Sugar and wet it in -water set it on the fire and let it boyle to sugar again then put in -the jelly and set it over the fire and stir it till all the sugar be -melt’d but it must not boyle then put them in glasses. - - -61. _To make Orange Cakes._ - -Scrape your oranges with a piece of glass till all the deep colour be -off, y^n take the peel off and rub it with salt and lay it in water a -little while then take it out and dry it in a cloth then cut all the -white from it and put the yellow peel into water to wash the salt well -from it then boyle it tender in 2 waters when it is tender you must dry -it very well in a cloth and shred it as small as you can, then take the -juice and meat of your oranges and put to the shred peel but be sure -that there be no seeds nor strings in it, it must be very well broken -with a spoon then you must take the weight of your oranges in double -refined Sugar, melt your Sugar with fair water and set it on the fire -and let it boyle and scumme it well and when it begins to candie put -in your orange and let it stand on the fire stiring it till the Sugar -be melt’d it must not boyle, then put it in cake glasses and Set it in -a warme stove and when you find it candied at top and jelly’d turn it -on plates and so keep it turning as you see it candie till its dry. - - -62. _To make Apricock Cakes._ - -Take a pound of sugar and boyle it almost to a candie height then put -a pound of Apricocks sliced very thin but not pared into it stir them -about and let them stand on a soft fire till the sugar be melt’d then -put them in cake glasses and set them in a stove & when they begin to -dry turn them out on glasses. - - -63. _To make Sirrop of Violets._ - -Take half a pound of pickt violets and put a pint of water boyling hot -to them cover them close and let it stand one day then strain it out -and to a pint of the liquor put 2 pound and quarter of Sugar and set it -into a kettle of boyleing water and let the Sugar dissolve and scumme -it well when its scaulding hot its enough and when cold bottle it. - - -64. _To dry Cherrys._ - -Stone 6 pound of cherrys and put one pound of Sugar to them and let -them boyle as quick as you can till they look clear then let them lay -in ye sirrop 3 days then lay them on sives and set them in an oven -after bread is baked 2 or 3 times turning them. - - -65. _To make Apricock Marmelade or Cakes._ - -Take your Apricocks, pare, stone, and quarter them then take the weight -of them in Sugar and put half of it to the Apricocks and set them on -the fire and keep them Stiring lest they burn and when they are tender -take them off and mash them small then take the other half of Sugar and -melt it with water and let it boyle a little then take it off and put -in the Apricocks and stir it well together and put it in your glasses -and in 2 days turn out your cakes on glasses to dry. - - -66. _To make White Quince Marmelade very good._ - -Take a pound of quince and a pound and quarter of Sugar wet your Sugar -pretty thin with water then put to it half a pint of stronge jelly made -with the cores of quinces, pare your quinces and core them & quarter -them and put them into your sugar and jelly, set it on a very quick -fire and let it boyle as fast as possible it can and Stir it all the -time you must keep out a little of the Sugar to Strew over it when its -almost boyl’d, and when its enough and taken off y^e fire Stir into it -3 spoonfulls of y^e juice of lemons. - - -67. _To make a very good Posset._ - -Take 3 pints of cream and boyle it with cinnamon and mace and one -nutmeg quartered take a pint of Sack and the yolkes of 18 eggs beaten -put your Sack and eggs and about three quarters of a pound of sugar -altogether into a bason set it on a chafen dish of coles and keep it -Stiring till its ready to boyle then take it off and set your Bason -on the ground and take your cream boyling hot only first take out the -whole spice then pour the cream into the bason holding your skillet as -high from the bason as you can that it may froth with the pouring then -stir the posset a little and set it on the coles again, close cover’d -about half a quarter of an hour then strew on some Sugar & serve it in. -if you make it with milk you may put in half the whites of the eggs -takeing out the treds and beat your eggs very well. - - -68. _To make an Orange Pudding._ - -Take 12 eggs throw away half the whites beat them very well and then -put into them a little salt and 3 quarters of a pound of Sugar and 3 -quarters of a pound of butter melt’d and the yellow rine of 3 oranges -grated, make some good puff paste and cover your dish and pour in the -pudding and cover it over with more paste 3 quarters of an hour will -bake it, then eat it with orange. To make your paste to cover your -pudding take 3 quarters of a pound of butter to one pound of flower -breake your butter into the flower and temper it with warme water make -it pretty stiff and rowle it quick. - - -69. _To preserve Damsens._ - -Take a pint of jelly of Damsens and let it boyle a pretty while then -put to it a pound of Sugar and let it boyle together a little while, -Scumme it very well and let it stand till its almost cold then put into -it a pound of damsens and let them just boyle up & let them stand till -y^e next day then boyle them up again then put them into glasses. - - -70. _To preserve Rasberrys._ - -Take rasberrys and currants and put some water to them and set them -on the fire and let them boyle then strain them and take a pint of -that jelly and a pound of Sugar and let it boyle till the Scumme be -all risen then put in a pound of fair rasberrys and let them boyle as -fast as they can, till they are clear, then take them up & put them in -glasses and strain the jelly to them. - - -71. _To dry Apricocks._ - -Take a pound of sugar and wet it with a quarter of a pint of water and -let it boyle and Scumme it well then put into it a pound of apricocks -pared and stoned let them boyle a little then let them stand till the -next day y^n boyle them up again so do 4 or 5 times till they look very -clear then put them a runing from the Sirrop and lay them on glasses -to dry and set them in a Stove turning them and 3 or 4 days after sift -fine Sugar all over them and turn them every day till they are dry you -may make chips this same way. - - -72. _To make Rasberry Cakes._ - -Take your rasberrys and infuse them in a stone jug and when they are -tender mash them small and take the weight of them in Sugar put the -Sugar into a preserveing pan put as much fair water to it as will melt -it and let it boyle to a candie hight then put in your rasberrys take -it off ye fire and Stir it well and put it in your glasses and in 2 -days turn it on glass plats. - - -73. _To make Sirrop of Clove Gilly Flowers or Violets._ - -Take to a pound of flowers 2 pound of Sugar then put your flowers and -Sugar into a Stone jug a laying of flowers and one of Sugar till they -are all in then set it in water over the fire to infuse and stop it in -close when the Sugar is dissolved it is enough then strain it out and -set it over the fire in a Skillet till it be ready to boyle then scumme -it clean and when cold bottle it. - - -74. _To preserve Rasberrys._ - -Take rasberrys and infuse them to make your jelly then take your -fairest rasberrys and put into the jelly and take the weight in Sugar -and as much water as will melt it Set it on the fire and let it boyle -and Scumme it well then put in the jelly and rasberrys and let it boyle -a pace till they are enough then put them in your glasses but let the -jelly boyle a little longer then put it to them. - - -75. _To dry Peaches._ - -Pare and scauld your fruit very tender then take the stones out of them -and lay them on a cloth to dry then take the weight of them in Sugar -and boyle it to a candie hight and put your fruit in it and let it -stand till the Sugar be melt’d and the next morning warm them and so do -in the afternoon do so 3 days but never let them boyle So lay them on -glasses to dry. - - -76. _To make Paste of Peaches._ - -Scauld them very tender and mash them through a Sive and put as much -of the juice of Spinage to it as will colour it green then dry it over -coles and boyle the weight of it in Sugar to a candie hight and put in -your pulp and stir it well together but not let it boyle then drop it -on glasses to dry. - - -77. _To dry Apricocks or Chips._ - -Pare and stone your Apricocks and lay them in your preserveing pan with -some Sugar strow’d over them then take the weight of them in Sugar and -wet it and boyle it to a candie hight and pour it to the apricocks and -let them boyle till they look clear then take them off and let them -stand till the next day then warm them and so do twice, and then lay -them on a Sieve that the Sirrop may run from them, then lay them on -glasses to dry in a Stove. - - -78. _To make very good Red Quince Marmalade._ - -Take 4 pound of raw quince 4 pounds of Sugar, 3 pints of water boyle -your sugar and water together and scumme it well then put in the quince -and let it boyle softly till its of a pretty good colour, then let it -boyle a pace uncover’d and then put into it a pint of strong jelly made -with the cores of the quinces and some pipens when you put in the jelly -put in half a pound more of Sugar and let it boyle a pace till it -jellys w^{ch} it will do in a little above a quarter of an hour. - - -79. _How to preserve Red Quince._ - -Pare your quinces and core them then take the weight of them in Sugar -and to every pound of Sugar you must put a pint of water and set your -quince sugar and water over a gentle fire and let it boyle very softly -and keep it close cover’d, and w^n it is 3 parts boyled you may put to -3 pound of quince and as much Sugar one pound of Sugar and a pint of -strong jelly then make it boyle a pretty pace till tis almost enough, -and when it is of a good colour tender and clear let it boyle as fast -as you can a little while uncover’d then put it into glasses, you must -make your jelly with the cores and pareings of your quince and some -pippins boyled in as much water as will cover them, you must keep 2 or -3 spoonfulls of your Sugar to Strew on your quince when it is almost -boyled to clear it. - - -80. _To preserve Ripe Plummes in Jelly White._ - -Take your plummes and weigh them take their weight in Sugar put your -Sugar into your preserveing pan and as you pare your plummes rowl them -in the Sugar and when they are all pared set them on the fire and let -them boyle stiring them often and when you find them tender take them -off and put them into glasses one by one; and for To make the jelly you -must take some plummes and pare them and put them into a tankard and -Set your tankard into a Skillet of water and let it boyle till they -are very soft then let the jelly run through a Strainer and take the -weight of it in Sugar put your Sugar into a preserveing pan, and put -as much fair water to it as will but melt it then set it on the fire -and when it boyles up put in your jelly and just let it boyle up then -take it off and fill up your glasses if you will have them red you must -pare them. The pulp of the plummes you make your jelly with will make -marmelade takeing the weight of it in Sugar put your Sugar into your -preserveing pan and melt it with fair water and set it on the fire and -when it boyles put in the pulp and let it boyle a little then put it in -your glasses. - - - 81. _To make Clear Cakes of either White Plummes, Red Plummes, - Damsens, Grapes, Rasberrys, Currants, or Cherrys._ - -Take your fruit and pare them and put them into a tankard and Set in a -Skillet of boyling water and let it boyle till they are very soft then -let your jelly run from them through a strainer then take the weight -of the jelly in Sugar and put it into a preserveing pan and put as -much fair water to it as will just melt it then set it on the fire and -let it boyle to a candie hight which it will soon do then put in your -jelly, and Stir it, not leting it boyle but take it off and put it into -your cake glasses and set them in a stove and in 2 or 3 days turn them -out of your glasses on pieces of glass and keep them turning once a day -till they are dry enough to put on paper. - - -82. _To make White Marmelade of Quinces or Pippins._ - -Take your quinces and pare them and cut them in pieces and take the -weight of it in Sugar and put your Sugar and quinces into your pan and -set it on the fire keeping it stiring and breaking the quinces with a -ladle all y^e while it boyles and let it boyle as fast as you can & -when the quinces is very soft take it off and put it in glasses. - - -83. _To make Almond Cream._ - -Take a quart of cream and boyle it with nutmeg and mace and take a -quarter of a pound of almonds blanch them in cold water and beat them -very well in a stone morter with Sack and rose water and let it boyle -till it is as thick as you will have it then Strain it through a corse -Strainer being well boyled then sweeten it with Sugar to your taste and -put in half a spoonfull of rose water and as much Sack. - - -84. _To make an Almond Pudding._ - -Take a quart of cream and 2 manshets grated half a pound of Almonds -blanch’d and beaten very finely with rose water then take a little -nutmeg and mace shred small take the yolkes of 6 eggs and some Sugar -tie it up in thick cloth and boyle it and Serve it with butter and Sack. - - -85. _To make a Quakeing Pudding._ - -Take 5 spoonfulls of flour and 9 eggs leave out 3 of the whites a pint -and half of cream not to good, a spoonfull of Sugar and nutmeg take -orange lemon citron mince it small and put to it tie it up in a thick -cloth and when tis boyled put Sack and Sugar and butter. - - -86. _To make a Carraway Cake._ - -Take 4 pound of flour 10 eggs but 5 whites a pint of ale yest and half -a pint of cream a quarter of a pint of Sack or rose water half a pound -of carraway cumfets half a pound of sugar half a pound of butter some -saffron half an ounce of nutmeg of mace and cinnamon let your flour be -dry’d very well then mix it with Sugar carrawayes and Spice beat your -eggs very well & yest and Sack together let your cream boyle and melt -your butter in it then temper your cake let it stand half an hour to -rise bake it in a paper coffin. - - -87. _To make a very good Cake._ - -Take 6 pound of flower 3 pound of currants 2 pound of reason of the Sun -Stoned one pound of almonds blancht and well beaten 20 eggs half the -whites one quart of cream 2 pound of butter ½ a pound of loaf Sugar -2 ounces of mace nutmegs and cinnamon half a pint of Sack beat your -almonds with rose water and a quart of ale yest let your flour be dry’d -and currants then put them together with the spices and reasons minced -Small beat your Sack and eggs and yest all together let your cream -boyle then melt your butter in it and stir it very well together then -put your flour in the middle of the Ewer and put the yest on one side -and the cream on the other Side and mix all together very well then put -in your almonds and mix them very well together and set it by the fire -and when the oven is hot put it into a paper coffin and bake it. - - -88. _To make Marmelade of Oranges._ - -Take of the fairest oranges and pare them very thin and put them into -fair water and shift them 3 times a day for 3 days together then boyle -them in cloths till they be very soft then take your oranges and cut -them small and take out the core and take to a pound of orange one -pound of Sugar take a pint of the Fairest pippin water let it be very -clear one pound of Sugar more then mix your pippin water to y^e 2 pound -of Sugar then boyle it and scumme it and put in your cut orange to it -and boyle it till it jellies, and squeeze a little lemon into it and -put it into glasses. - - -89. _To preserve Pippins._ - -Take a pound of Sugar to a pound of apples and boyle your Sugar to a -Sirrop then pare your aples and cut them in halfs and cut out the cores -and bruise them and put them into the Sirrop as you do them then put -them on a very quick fire and when you see them begin to clear put into -it a pint & half of apple jelly and a little renish wine and the juice -of 2 or 3 oranges and have some orange peel boyled very tender and cut -into long shreds and when you think they are enough put them into your -glasses with some orange peel under and at top and Sirrop. - - -90. _To make Small Meade._ - -Take 30 Ale pints of fair water one pound of reasons of the Sun Stoned -4 pints of virgin honey put your honey into the water and boyle it till -the 3^d part be boyled away as soon as the Scumme riseth take it off -and put in your raisons then let it stand in vessels till it be cold -then worke it up with yest and when it hath wrought in the vessel Stir -up the yest and that together and so tun it up if you please 2 or 3 -days after it is tunned draw it out and put it into bottles and after 6 -days twill be fit to drink. - - -91. _To make Sugar Cakes._ - -Take 2 pound of flour and one of butter half a pound of Sugar one ounce -of carraway Seeds a little mace Shred a little Sack and a little rose -water worke these into a paste and make your cakes thin and cut them -round with glass. - - -92. _To make Little Cakes._ - -Take a quarter of a pound of double refined Sugar beat it very fine -then about the quantity of rasberrys, strained and then shake in the -Sugar by degrees keeping it beating a hour together and have the white -of an egg beaten to froth then put in 4 or 5 drops as you beat the -Sugar and rasberrys drop them on papers then put them into an oven that -is a little warm then put them in your stove you may do Goosberrys thus -but have a care to beat them one way or they will be heavy. - - -93. _To make Cherry Water._ - -Take 4 pound of cherrys 5 pints of claret wine, half a handfull of the -tops of rosemary 2 ounces of cinnamon bruised 2 handfulls of balme 2 -nutmegs sliced Stone the cherrys let them Stand close cover’d in an -earthen pot all night then Still it in an ordinary Still and mix it -with Sirrop of Gilly flowers 4 ounces of white Sugar candie put into -the receiver and let it drop upon it and so keep it for your use keep -a quart bottle of the Strongest by itselfe and draw of the rest as -long as you like the taste it causeth Sleep tis most excellent for y^e -passion of the heart, tis a good restorative water twill ease one out -of a Sound. - - -94. _Almond Puddings._ - -A pound of Almonds blancht and beat very fine with rose water to such a -proportion take 4 penny white loafs grated very fine put it in a bowle -and with it 2 pound of beef Suet Shred very Small and mingle it with -the bread pour upon it one quart of boyleing cream Stir it together and -cover it close down and let it stand an hour then put in your almonds -and mingle them together and season them together with Salt and nutmeg -cinnamon & Sugar to your taste 8 eggs leaveing out ye whites mingle -them all together you may add a little Sack if you please, if you find -your pudding to thick add cream if to thin add grated bread if not fat -enough add more Sewit. - - -95. _Quince Cream._ - -Coddle your quinces scrape them and when they be cold sweeten them -Sweeten your cream and boyle it and when cold put them together. - - -96. _My Lady Ingrams Cream._ - -Take 2 gallons of new milk 3 pints of cream half a pound of Almonds -beaten very fine so put it in and stir it altogether and Set it in a -broad pan over the fire when tis ready to boyle take it off and let it -stand a day and a night you must sweeten it with Sugar at first then -take the glass you mean to put it into you must cut your cream as broad -& put the rest in the bottom. - - -97. _To make Pyramid Cream._ - -First wash one ounce of Icsinglass and lay it 2 days in rosewater then -beat a pound of Almonds with a spoonfull of rosewater Strain them with -a quart of cream or new milk then put in your Icsinglass and sweeten -with Sugar to your taste then boyle it on the fire till a drop will -stand then put it in a dish and stir it till tis cold then put it in -glasses and put it in a dish you Serve it up in and put cream to be 4 -inches above the cream. - - -98. _To make Gimboles._ - -Take 6 eggs and put away 3 of the whites beat them an hour together -with rosewater put to this a quarter of a pint of cream half a pound of -Sugar and as much flower as will make it up in a paste as you rowle it -into weaks then put in some corriander and carraway Seeds then when you -have made them into what faishon you think fit butter your plats & so -bake them, let not your oven be to hot to colour them. - - -99. _Biskit Approvea._ - -Take a pound of fine Sugar beaten and searched one pound of flower 4 -grains of Amber grease 3 grains of musk grind them with Sugar mingle -them with the flour and Sugar altogether you must dry your flour then -take 8 new laid eggs whites and yolks beat them in a stone morter with -a wooden pessle for the space of an hour put your Sugar and flour in -by little and little till it be all in then beat it for y^e space of 2 -hours together you must not let it stand still at no time for the good -beating makes it white and light then put in 2 spoonfulls of anyseeds -and Stir them together then let your plat be buttered very thin then -warm your plats and dish it as fast as you can then have your oven -ready not very hot and put them in presently Sifting Sugar over them, -when baked enough then take them out & pare y^e bottoms of them and lay -them upon paper to dry & harden you must take them off y^e plats while -warme. - - -100. _Sugar Cakes._ - -Take 2 pound of flour dryed & searched one pound of loaf Sugar dryed -and Searched one pound of butter, 6 eggs leaveing out the whites then -beat them very well & take a little cream & make it into paste then -rowle it & flat it as you will have it & then cut it round w^{th} a -glass and bake then in a cool oven you must wash y^e butter with a -little rose water & see you dry it out. - - -101. _To make Jelly._ - -Take 4 calves feet and when they be blanched put them into a pot with a -gallon of fair water and let them boyle till they be consumed to half -Scumming it as it riseth very well then strain it through a coulender -into a dish and let it Stand till the next day and through cold Slice -it through in great pieces taking the top and bottom as thin as you -can and make of the rest putting it into a clean Skillet then take a -pint of Sack or white wine and put to it and the whites of 6 eggs very -well beaten to a froth one nutmeg 2 races of ginger both sliced one -Sprig of rosemary and a little Salt and half a pound of Sugar and you -must Sharpen it with a little lemon and a little vergis if it be sack -then set all these in Skillet on a gentle fire Stiring it till tis -ready to boyle & let it boyle a quarter of an hour without Stiring and -Strain it through a jelly bag of cotton and put a lemon peel into it & -let it run through of itself and keep it for your use. - - -102. _To preserve Green Walnuts._ - -Take green walnuts of bigest Size you can get and of the bigest kind -about a week after mid-summer put them in a bag and boyle them in a -great kittle of water till they be tender then peel off ye outward -skin that looks black and put into every second a clove put them into -somewhat more then the weight of powder Sugar and cover them in the dry -Sugar and let them lay a day or 2 then boyle them up 2 or walms on a -gentle fire. probatum. - - -103. _To make Cheesecakes._ - -Set your best milk which is Strokeing and put in as much runnet as you -think fit and when tis come brake it not but in a cloth and put it in -a vate and set a light press upon it and let it Stand cut your curd in -pieces and put it in a morter and grind and beat your curd put in the -quantity of half a pound of butter to as much curd as a little thin -cheese vate will hold when tis well beaten together put in a pound and -half of currants and Some cloves and mace and Some rosewater with the -eggs you must take 6 yolks and 2 whites and beat them well together -with rosewater and put in a pint of cream and a quarter of a pound of -sugar when you have prepared the coffins fill them not to full and see -you then put them in and when they are risen draw them out and then -mix them together some butter melted and some Sugar rosewater, take a -feather and wash them with it. your paste you must make as you do for -tarts. - - -104. _To Preserve Green Apricocks._ - -Take apricocks when the stones are firm in them and to every pound of -apricocks a pound of sugar pare them very thin slit them up the sceame -as you pare them put them into cold water else they will lose their -colour, being pared put them into a Skillet of cold water and set -them on a fire close cover’d till your water be scaulding hot and let -them stand till they are pretty cold then Set them on the fire again -till the water be Scaulding hot then take them off till the water be -Somewhat cold let the water be never more then scaulding hot and a -little colder after by degrees till they be as green and as tender as -you will have them then take them out of the water and lay them in -a dish and strew some of your weigh’d sugar on them else they will -presently loose their colour then put your Sugar into your preserveing -pan and to every pound of Sugar take a quarter of a pint of the same -water as the apricocks was boyled in then melt your sugar and put in -your apricocks and after a little boyling they will stone then put -them into the Sirrop again and being boyled a while take them out y^e -Sirrop and lay them in a broad silver dish and boyle the Sirrop to what -hight you please if you boyle it to little it will not keep you may if -you please put to these a grain or 2 of musk and Ambergrease pour the -Sirrop while it is hot on the apricocks so let them stand till y^e next -day then put them up into glasses. - - -105. _To Preserve Goosberrys._ - -Gather the fairest round goosberrys when they are at their full bigness -& before they begin to be soft when they are new gather’d cut off the -black tops and stone them strewing fine Sugar upon them as you Stone -them then to 3 quarters of a pound of stoned goosberrys take a pound -of double refined Sugar finely beaten and lay half of it in the bottom -of your pan then lay in your goosberrys one by one all over upon the -Sugar, then put in y^e rest of your Sugar but keep a Spoonfull or more -of it to Strew upon it in the boyleing then Stamp a few goosberrys the -black being taken off and Strain the juice out of them and of that -juice put in 12 Spoonfulls to this proportion drop it out of the Spoon -all over the Sugar and goosberrys then set them on a very quick fire to -boyle as fast as you can to boyle up to the top of the pan then take -them off and shake the pan and strew on some of the Sugar and presently -set it on the fire again to boyle up then take it off and shake it and -set it on again to boyle fast and when you see the goosberrys look -very clear take them off and when they are a little cold put them up -in glasses take them up with Sirrop for if you take them without the -Sirrop they will not be plump then put them up but let them not be -covered till they are cold you must try to see whether the Sirrop will -jelly before you put them up. - - -106. _To Preserve Sweet Lemons or Oranges._ - -Take your oranges and pare them very thin and lay them all night in -cold water then boyle them half an hour and put them into cold water -y^n make holes on the top where the stalk growes and take out the seeds -as clean as you can and let them lay in that water till the next day -then boyle them again almost half an hour then take them up and Set -them upon a double cloth and cover them with a cloth till they be -almost cold then weigh them and take to every pound of orange a pound -and half of Sugar and to every pound of Sugar a wine pint and half of -water boyle your sirrop and strain it and when it is almost cold put in -your oranges and boyle them with a soft fire till they look clear and -the Sirrop of a good hight about a fortnight or 3 weeks after take your -Sirrop from your oranges and boyle it again and when it is cold put -your oranges in it and keep it in glasses. y^e great red oranges will -do best this way. - - -107. _To make Black Puddings._ - -To make 3 dozen of puddings take a quarter of a peck of grots and 2 -quarts of milk boyle it and then put in your grots and stire them close -and let them stand all night and in the morning take 2 handfulls of -sweet herbs Shred small, and one pint of blood 3 pounds of Suit Shred -Small put all these things to your grots and season it with a little -cloves & mace one nutmeg pepper & one ounce of annyseeds and Salt 6 -eggs whites and all. - - -108. _To make White Puddings._ - -To make 3 dozen take a quart of Stired grotts one penny loafe grated 6 -eggs yolkes and whites beat with rose water half a pound of Sugar and a -pound of currants, half a pint of cream mix all these things with your -grots and season it with cinnamon. - - -109. _To make a Posset._ - -Take a quart of cream and half a nutmeg quarter it then take a stick -of cinnamon and a quarter of a pound of Sugar and then set it on the -fire and keeping it stiring always one way and let it boyle together a -quarter of an hour then take 6 eggs puting away the whit’s then beat -them very well and put them into the cream still constantly stiring it -and so soon as it boyles take it off the fire and let it coole a little -it must cool but a little then take a quarter of a pint of Sack made -very hot in a bason then take your cream and stand upon a stoole as -high as you can & pour your cream into your bason very softly as high -as you can pour it right then set it to the fire till it be ready to be -eaten this will be all curd & no drink. - - -110. _To make a Sullibub._ - -To every quart of cream take about 3 quarters of a pint of Sack boyle -the cream and make the Sack almost as sweet as a Sirrop then set it -on the fire and make it reasonable hot and when the cream is a little -cooled with a wooden Spring draw up the cream and so squirt it in till -the pot be full if you make it in the morning very early twill be ready -to eat y^t afternoon. Some boyle a blade of mace in the cream. - - -111. _To make a Snow to put on the Sullibub._ - -Take a pint of cream and the whites of 4 or 5 eggs and a little rose -water Sweeten this with Sugar beat this with a stick which must be -cloven in 5 or 6 parts beat it till you find it begin to rise in -bubbles with a spoon take off those and lay them in a dish so beat till -you have all that will rise y^n when your sullibubs is ready to be used -lay on the upermost of the snow and heap it high. - - -112. _To make Clouted Cream._ - -Take the top of your milk after it has stood one hour and make it -scaulding hot let it not boyle then put it into an earthen pan then -leave it half an hour to make it froth as much as you can then set -it into the oven as soon as bread is drawn out of it let it stand -in 7 or 8 hours then take it out gently and let it stand at lest 24 -hours before you use it make a bottom to it with Sweet cream boyle it -and boyle large mace with it y^n beat the yolks of 2 or 3 eggs with -a little rose water then take the cream from the fire and put 2 or 3 -Spoonfulls of it to the eggs then Stir them together and put them into -a posnet to cream then Set it over the fire & let it boyle one walme -then take it off and sweeten it with Sugar if you should put the eggs -into it whilst it is over the fire it will be apt to curdle Stir it -all the while it stands on the fire after the eggs are put in when -it’s Sweeten’d let it stand being Stir’d with a Spoon till it be paste -creaming at top when it is cold take off the top of the baked cream -with a Skimer and lay it upon the other Scrape Sugar on it and so serve -it the baked cream will be near an inch thick if it stand 2 or 3 days. - - -113. _The Red Surfet Water for any Surfet._ - -Take a gallon of the best aquavite a pint of the best damaske rose -water a pound of white Sugar candy put all these into a large stone -jug to steep a day and a night then put in half a pint of poppy water -distilled as you do your rose water with a pound and half of raisons of -the Sun Stoned with half a pound of dates the Stones taken out and the -white skins, and then slice them very thin then take of mace cinnamon -and anyseeds of each an ounce of cloves bruised half an ounce liquorish -scraped and sliced a quarter of a pound, your anyseeds must be rubed -and dusted then put all these into your aquavite after all these things -have steeped 4 days put into it 6 good handfulls of red poppie leaves -it is the red single poppies that growes amongst the corn and if the -colour be not red enough put in more leaves & after 10 days let it -run through a jelly bag and put it into your glass and so stop it -very close and put in to your glass to it 2 pounds of your smooth musk -carraway comsets, and so keep it for your use, the Spice and Seeds must -be bruised if you do not squeeze those things when you strain it you -may put it into the jug again w^{th} a gallon more of aquavite and half -a pint of poppie water and a pound of Sugar candie more, Stir it every -day twice or thrice for ten days together and keep it close stoped and -then you may mix some of that smaller with the first which was the -strongest of all. This water is good for any surfet what so ever by any -accident and they may give 2 or 3 Spoonfulls last at night and if the -Surfet be dangerous give it once in 6 or 8 hours for 3 several times or -in necessity oftner. - - -114. _To make French Bread._ - -Take to a peck of flour 2 ounces of salt and a pint or more of very -good ale yest and knead it up as other bread with warm water as light -as possible then let it lye half an hour to rise then cut it to the -bigness you will have every loafe, which is about y^e bigness of a -penny loafe and make them up very lightly not moulding it at all and -put them into dishes flouring the dishes first with flour and cut off -that may be on the top to much then cover them up close again and let -them stand and rise again till they have risen their full which you may -know by the flour on the top which will begin to be crakling on the top -then haveing your oven ready hot and pretty quick turn them out of the -dishes upon a peele flour’d ready and so set them in as fast as you can -never pricking or cuting them round, Set the oven led up close but not -Stop it approved of your dough must be as light as any cake bread so -some flour will require more yest and water than other this is left to -y^e bakers discretion. - - -115. _To Dry Apricocks._ - -Take a pound of Apricocks 3 quarters of a pound of double refined -Sugar pare the apricocks very thin and slit them in the Seame of the -apricocks then forth the stones then strew the silver bason or deep -dish you boyle them in with the lesser half of the Sugar being finely -beaten and searched then set the apricocks in the bason or dish that -end downward which grew in the stalk with them. Strew the rest of the -Sugar upon them and cover y^m and let them stand one night or one day -while it be dissolved then let it boyle for one quarter of an hour upon -a quick fire before they be half boyled turn them with a spoon when -boyled let them stand 2 days in the Sirrop before you take them forth -so dip them in the Same then lay them on tin plates in the Sun and turn -y^m every morning. - - -116. _To make Plumme Gimbols._ - -Take your plummes when full ripe and put them in a porringer and set -them over the fire and stir them continually with a Spoon and when they -begins to brake and be soft take them out and pick off all their skins -stalks and stones very clean when you have done so sett them on the -fire again still stirring till such time all the moisture be almost -dryed up and the plum stuff be pretty stiff then take it off the fire -so let it stand till it cold then take double refined Sugar and put to -the plumme stuff and take as much Sugar as will make it paste and rowle -it and worke it together and let it be as thick as paste then rowle it -in works as you do gimbols in what faishon you please you need not oven -them they will be dry of themselves. - - -117. _To dry Cherrys Red._ - -Take to 3 pound of cherrys being through ripe and Stoned weigh them and -to your 3 pound take a pound of the best hard Sugar beat it and put it -into your preserving pan and put better than half a pint of water to -it and with your hand stir it all together then put in your cherrys and -Stir them in your water and Sugar and cover them and make them boyle -as fast as possibly you can Scumme them and when they be a little soft -take them off the fire and pour them Sirrop and all into a gally pot -then cover them and so let them stand 24 hours then pour them into a -Sive and let ye Sirrop run from them and then lay them on glass plates -as close as you can one by one or upon a clean sive dry them ether in -the Sun, Stove or oven when one side is pretty dry flat them and turn -them and when through dry box them very close and let no air come to -them they must be turned twice a day till through dry and on fresh -things. - - -118. _To make Bean Cakes._ - -Lay in water half an hour before you use them half a pound of almonds -then blanch and slit them very thin as possible you may the long way of -the almonds then take half a pound of Sugar finely beaten and search’d -and mingle with the almonds that are well dry’d from y^e water then -take the whites of 2 eggs with butter and wet the sugar and almonds -wherewith but not to much for they may be soon over wet then take of -your fine wafer sheets that are made for bottom and cut out into round -cases and so spread your almonds in little ruffles cakes the almonds -being set with a bodkin edge long you must mingle also some cardimum -or caraway seeds either will do well with Sugar y^n put them on warm -plates set them in a quick oven but not over hot neither must they stay -to long for looseing their colour you must beat your eggs with a little -rosewater. - - -119. _The Cabbidge Cream._ - -Take 6 gallons of new milk and let it be ready to boyle then put in -one porringer full of cold cream and stir it well about fill then 18 -broad flat pans when tis cold take off the cream and lay it round in -a dish like a cabbidge and sprinkle a little rose water and a little -Sugar well beaten and sifted then Scauld your milk again and put y^e -same quantity of cream you did before till it be like a little cabbidge -the last cream that you take off the Scauled milk lay plain upon the -cabbidge but put no cold cream to it y^n strew some rosewater upon it. - - -120. _To make Paste of Apricocks._ - -Take apricocks before they be quite ripe and after you have coddled -them then pare them let them not be to soft then they will not be so -troublesome to pare then beat them very small in a morter then put them -in a dish and Set them on a fire never leting them to be any hotter -than you can indure your finger at the bottom of the dish never to -boyle for if they should be to hot it would spoile the colour of your -pulp and so let them stand on the fire till they be pretty dry which -will be till the Sugar is boyled up to Sugar and that very high to dry -Sugar again you must take to 4 pound of Sugar 4 pound of apricocks -after you have coddled stoned and pared them and when it be so take -it off and put it into your pulp till it be cold and when it is well -mingled then set it on the fire again in a dish or bason that it was in -before upon a chaffen dish of coales and not to be any hotter than it -was before in the drying before the Sugar was in it and then you shall -see it will thicken and come to a paste, then take your moulds and put -in them and so let them stand to dry either in the sun or in a stove -and when they be half dry cut them on y^e edges and take your moulds -off it must be very thick paste before you put it into your moulds or -it will run about do what you can it will run a little. after the same -manner you may make paste of coddleings only when they are coddled peel -them and put them in hot water to green if one water will not do put in -more till they are green then cover them close till they are green. you -must dip your Sugar in water. - - -121. _Angelicoe Cakes._ - -Put your angelicoe in hot water and so let it green boyle your Sugar to -candie hight chop your angelicoe small and so stir it together drop it -into cakes & so put it in a stove. - - -122. _To make a Lemon Cream._ - -Take your best cream and boyle it well and when it is ready take it off -put in the yolkes of 2 eggs well beaten and let it have a boyle the -Sugar must be boyled in the cream before the eggs be in y^n have in -readiness the juice of 2 lemons in a dish and when your cream is pretty -cold Stir the juice of lemon and Sugar and keep it well Stiring till -tis almost cold then put it into a dish for your use. - - -123. _A Clouted Cream._ - -Take 2 gallons of new milk and put into 5 or 6 pans and let it stand -all night and next day upon a charcole fire set the pans gentlely on -the fire and as it creams take it off and lay it in your dish and as -you lay it in Strew on a little fine Sugar and when you have taken all -the cream put to it a little cold cream & so use it. - - -124. _To pickle Mushroms._ - -Gather them early in a morning about the bigness of a walnut let them -be fresh and red underneath and of one nights growth blanch them of -the outside and pare them within with some part of the stalks if it -be tender and then Strew them into a pan of fair water and a small -quantity of salt shift them so 3 times and then take them out of the -water and put them into a skillet w^{th} as much fair water as will -cover them a little Salt a faggot of herbs and an oynion and when -they do begin to boyle besure to Scumme it very carefully and put 3 -spoonfulls of white wine vinegar and when they are so done strain them -let them stand till they be cold make them a pickle 2 parts white wine -it Self and the other part elder vinegar and put them all into a glass -or pot and put the pickle to them, with a little long pepper a few -cloves one or two nutmegs quarter’d a little mace a little Salt, and -besure to Stop them up very close that no air may enter. - - -125. _To preserve White Quinces whole._ - -Take a handfull of the kernells that will jelly and put them in a -little Spring water over night then take your quinces that are of a -greenish colour and doth cut tender as any apple core it very well with -a Scoop and pare it and put it into a Skillet that will hold but one -at once take as much double refined Sugar as the weight of the quince -and as much water as will cover the quince Set y^e same water and Sugar -over the fire keeping it boyling as fast as may be and when you see it -to be clear and tender take it up and put it into your glass or pot -crushing it flat down with the back of a Spoon then put into the Sirrop -6 spoonfulls of pippin liquor and 2 Spoonfulls of the jelly from the -kernells then set it on the fire Stiring it still and when it boyles -Scumme it clean and then put in your quinces again and let it boyle 6 -walms keeping it still Shaking lest it burn so then take it up and put -it into your glass again you must be sure to have Sirrop enough for -ever and anone there will rise a coat upon it y^t must be taken off and -fresh Sirrop put in. - - -126. _To preserve Goosberrys._ - -Take as much double refined sugar as y^e goosberrys weigh unpicked and -unstoned and to a pound of Sugar take half a pint of water and when -your goosberrys are clean pickt and stoned set your Sugar and water -over the fire and make your Sirrop and when it is clean scummed put in -your goosberrys and let them boyle as fast as possibly you can till -they clear and the sirrop thick enough which will be in less than a -quarter of an hour. - - -127. _To make Jelly._ - -Take a nuckell of veal cut off the fat and skin 2 calves feet very -white lay the veal and feet in warm water to soak out the blood shift -it into fresh water till all the blood be out then set it to boyle in -3 gallons of Spring water boyleing it continually till it come to a -pottle or 3 pints then if you will have it white put in a pint of white -wine, if red put in red wine, and boyle it a quarter of an hour then -take it and strain it and when tis cold take off all the fat and leave -the dross in the bottom and to every quart of clear broth take cinnamon -and nutmegs of each an ounce half an ounce of ginger sliced break your -cinnamon in pieces and quarter your nutmegs, then take 2 spoonfulls of -corriander seed half a pound of Sugar 6 Spoonfulls of rosewater put -all these into a new pipkine w^{th} the whites of 8 new laid eggs well -beaten stir all these very well together and set them over boyling them -a quarter of an hour & stiring them all the while then pour it into -your bagg with 2 handfulls of rosemary in the bottom of ye bag run it -through y^e bag twice or thrice. - - -128. _To preserve Rasberrys._ - -Take the juice of rasberrys and make your Sirrop of it to a pound of -rasberrys take a pound of sugar and put half the Sugar to ye juice and -let it boyle, the put in the rasberrys and let them boyle as fast as -they can take them off and Shake them oft put in y^n then rest of the -Sugar by degrees as they boyle but touch them not, when they are enough -the stones will look clear So you may do currants or cherrys. - - -129. _To preserve Oranges._ - -Lay your oranges in water all night then pare off the rine as thin as -may be then make a round hole that your finger may go in and take out -all the seeds and set them on the fire & let them boyle half an hour or -better then take them out and put them into cold water till the next -morning then looke that all the seeds be out and boyle them in a fresh -water as before and lay them in cold water again & the next morning -boyle them till they be very tender that a small bennet will go through -them, then set them with the holes downward on a clean cloth to drain 3 -or 4 times double then to every pound of orange take a pound and half -of Sugar and to every pound of Sugar a pint of water make your Sirrop -and clear it and strain it then put in your oranges letting them boyle -moderately till they be clear, turning them often, then take them up -and when they be cold put them into a gallypot or glass & when they -have lain a fortnight in the Sirrop take them up & boyle the Sirrop -again. - - -130. _To souce Pigg._ - -Cut your pigg into 4 collers of a Side take 12 cloves 4 leaves of large -mace 2 nutmegs Shred thin strew all these on the collers with a little -salt rowle them up hard and bind them close and boyle them 4 hours and -when tis almost boyled put in a faggot of Sweet herbs and half a pint -of vinegar. - - -131. _To preserve Apricocks._ - -Take a pound of Sugar and a pound of apricocks Stone them and pare them -very thin let the Sugar be beaten very fine lay the apricocks in 3 -parts of the Sugar all night the next morning boyle them in their own -Sirrop and when you have Scummed them cast in the rest of the Sugar in -the boyling & when they are enough and Scummed put in your ambergrease -& take y^m up. - - -132. _A Sweet Bag._ - -TAKE half a pound of benjamin and half a pound of Storacks half a pound -of orris an ounce of cloves and a few orange peels dryed a little sweet -marjerrum dryed beat all these pretty gross and take half a bushel of -damask roses, and a gentle fire under a Still fill the Still w^{th} -roses just damp them then take them out and put them into a large dish -and pull them all to pieces while they be hot Strew these powders being -mixt on the roses work all these together so that the powder may stick -on the roses do thus till all the roses be done then take a great -preserveing glass or 2 that will more than hold it and lay in a lay of -roses and strew in some powder so do till all be in the glasses then -bind it up close with a double white paper and leather on the top then -set it as hot as you can in the Sun every day Shake the glasses very -well if you find it do cake in the middle put your hand in the glasses -and stir it very well and when tis very dry put some amber grease -pounded & some civet rub it about the leaves what quantity you please -so you may keep it in bags as long as you please. - - -133. _To coller Beef._ - -Bone the beef and rub the inside of it with Saltpeeter a handfull and -salt it with as much bag Salt as will season it then lay it in pump -water 4 days then let it hang to run dry then season it with cloves -mace nutmegs, marjerom persly time, Seewory Sage, Shred small then -rowle it upward and bind it very hard with broad inkle and bake it in a -pot filled half full of water w^n tis baked take it out of the liquor -and keep it dry. - - -134. _Cherry Wine._ - -24 Pound of cherrys stalk’d and stoned and prest in a pot and so stand -30 hours or more then put all in a cotton bag strain it in an earthen -pan and one pound of Loafe Sugar in 24 hours twill run out six quarts -then vessel it for a month then bottle it, lay down the bottles in a -fortnight it may be drank. - - -135. _Little Cakes to be baked in Pans._ - -Take a pound of flour and dry it well and a pound of loafe Sugar beaten -and dryed search them both and mingle them together a pound of sweet -butter and wash it in rose water and worke it very much with your hand -and strew in a little of the flour and Sugar still workeing it till tis -half in then put in 6 eggs but 4 whites and so by degrees worke in the -rest when the oven is sweeping put in four spoonfulls of rose water a -little beaten mace a pound of currants your pans must be ready buttered -then fill them half full and search some double refined Sugar on them -bake them half an hour this proportion will fill 2 dozen of pans. - - -136. _To make a Carrot Pudding._ - -Take the crum of a 2 penny loaf and grate it and half as much grated -carrot and 6 eggs but 4 whites and some Sugar and half a nutmeg a -little salt mix it with a pint & half of cream and you must put it -into the oven, melt a quarter of a pound or better of fresh butter put -a little rose water 2 or 3 spoonfulls of Sack then put it into the oven -in a dish and let it stand half an hour the oven must not be to hot -Stop it a little. - - -137. _A Cream._ - -Take a quart of cream then put in 6 yolkes of eggs and three whites -well beaten then set them over the fire and stir it ye while then put -in some canded eringo root, candid oringe peel cut them very thin then -put in some preserv’d plums and rasberrys & jelly of pippins stir it -well together and put it in your dish and w^n tis cold lay it over with -apricock jelly and jelly of currants and quinces jelly also cut in -pretty fancys. - - -138. _To make a Flesh Cheese._ - -Take 2 oxe cheeks beat the bones very well & those that are not fit to -bake take out season it with cloves and mace jemacoe pepper and salt -as you see fit put it into a pot and put to it a pound and half of -beef suit & a pint of claret a faggot of Sweet herbs & an oynion bake -it throughly then take out all the bones and beat the meat in a morter -very well and pour away the gravey and let it be cold and take off the -fat then put the gravey to the meat again and put it in a Stewing pan -over a charcole fire stew it till it be thick & put it in a little -cheese vate scaulding hot with a cloth as another cheese and tuck it in -well turn it 3 times before it is cold and press it very well then take -it out & put it on a board till it be cold it will not keep long. - - -139. _A Cordiall Organy Water._ - -Take half a pint of Sack and 3 pints of the juice of organy some -cloves a little saffron let these infuse all night on embers & bruise -a handfull of organy and put thereto & still it in a plain Still tis -good for the Spleen y^e Stomack or mother you may still barm thus. - - -140. _To Salt Hams or Tongues._ - -Take such a quantity of water as will cover them & put in as much bay -salt & salt peeter 2 parts of the former and one of the latter as will -make a brine strong enough to bare an egg up the breadth of a 6 pence -when it is all dissolved over the fire then boyle it till you have -scumm’d it clean & when it is cold put in your ham or tongues & let -them lye in it a fortnight then smoake them in chimney a fortnight -longer. - - -141. _Dr. Moors admired Pills._ - -Take alloes mirrh and saffron of each 2 drams into fine powder salt of -wormwood and cream of tartar of each ½ a dram mingle all these well -together and the Sirrop of sharp citterns make it into a mass for pills -adding a drop of oyle of rosemary and when you go to bed at night take -3 pills & 3 in the morning and posset drink in ye workeing. - - -142. _To make Almond Puddings._ - -Take one pound of almonds beat very small with rose water one pound of -the best beef sewit Shred very small & the marrow of one bone cut very -thin after it has been soaked to fetch out the redness & a quarter of a -penny loaf grated boyle in a quart of cream half an ounce of mace then -take ye yolkes of 8 eggs and the whites of 4 & whip them well mix these -altogether with a little Salt and almost a pound of Sugar. the guts -must be stript very thin and renced in rosewater. - - -143. _To make Sawcidges._ - -Take 2 pound of porke or veale and one of beef sewit, mince it as small -as possible and put to it a handfull of chopt sage & a quarter of a -penny loafe grat’d & almost a quarter of an ounce of pepper one nutmeg -with cloves enough to make it a quarter of an ounce & almost double to -the quantity of Spice in Salt mix all these very well together with ye -yolk of one egg & rowle them up of a convenient length they must be -fry’d very quick. - - -144. _To make Whipt Sullibubs._ - -Take a pint of white wine and 2 or 3 Spoonfulls of Sack and slice part -of a lemon into it and let it stand one hour Sweeten it and put to it -a quart of sweet cream whip it and when the froth rises put it into -glasses. - - -145. _To make a Cordiall Water._ - -Take the leaves of mint balme wild time marjorum meadsweet the roots of -avens of each 2 handfulls and half the flowers of cowslips, rosemary, -red roses, marigolds rosasolis, burrage bugglase gilly flowers harts -ease sunflowers, of each one handfull Cinnamon and lemon peel of each -half an ounce infuse all these in 3 quarts of aquavite in a cold Still -stopt for 2 days and nights then draw it off with a gentle fire if -you please put into your receiver musk & ambergrease of each 3 grains -tyed up in a thin bag w^{th} your Saffron paste your Still close with -rye dough you may draw as much in quantity as your aquavite put into -it 2 pound and half of double refined Sugar stiring it often that it -may not Candie. Because the flowers & roots & herbs are not to be had -at one time you must as you gather them bruise y^m gently in a stone -mortar putting to 3 handfulls of flowers herbs or roots one handfull of -baysalt mix them well together tye them up very close in an earthen -pot well glazed the best time of gathering the herbs is mint & marjerom -in may balme in April meadsweet & rosasolis in June Avens in July -Sunflower in august. - - -146. _To Candie Angelicoe Stalks._ - -Take young tender stalkes slit them and bruise them at one end that you -may string them then boyle them in water till they will peel and when -peeled put them into other scaulding water covering them close let them -stand awhile over embers to green them wash them in cold water lay them -on a dish and Strow some Sugar on them & set them on coles to dry then -take near their weight in Sugar and boyle it to a candie hight then -put in your stalks they will make your Sirrop thin but boyle them till -they grow stiff & shine and your Sirrop is almost to Sugar again then -lay them flat on a plate & set them before the fire to dry seting them -sometimes on a chaffendish of embers. - - -147. _To Pickle Kidneybeans._ - -Take 2 parts vinegar and one water and put salt enough to make it bear -an egg then boyle it, and when cold put in your beans, being first -strung they will keep best in glass being close cover’d for use take as -many to spend in 2 or 3 weeks & put them in a pipkin with half water -and half vinegar and a little salt Stop them close and set them over -a gentle fire till they be green and tender so keep them in that till -used. - - -148. _To Pickle Turneps._ - -Pare them and cut them in thin slices and lay them in a gallypot -strewing betwixt each row grosse pepper and a little beaten mace when -they are all in pour as much vinegar as will cover them in 3 or 4 weeks -you may use it. - - -149. _To Pickle Oysters._ - -To one hundred of oysters take a quart of white wine and all the oyster -liquor strain it and boyle it and scumme it very well then put in a -spoonfull of whole pepper & 4 or 5 Heads of large mace boyle them an -hour and when cold put it up. - - -150. _To Pickle Broom Buds._ - -Pick your buds whilst they are green before they are yellow at the tops -and make a brine strong enough to bare an egg boyle it and when it is -cold put in your buds for a month or 6 weeks then green them puting in -the bottom of the Skillet nut leaves then pour in Spring water and put -in the buds and lay more leaves upon them set them on a gentle fire and -when tis almost scaulding hot pour that away and put in more cold water -so do 9 or 10 times till they are very green pot them up in vinegar and -keep them for your use. - - -151. _To make Rasberry or Currant Wine._ - -To a quart of water take a pound of Sugar and 3 pound of rasberrys -bruise them in a stone morter and put them into your water and Sugar -and let it stand 24 hours stiring 3 or 4 times then strain it through a -hair Sive or canvas bag then tun it and stop it close in 3 or 4 weeks -it will be fit to bottle it will keep a year you may make Goosberry -wine this way. - - -152. _To make Lemon Cream._ - -Pare 6 lemons very thin and put the parings into a quart of water & let -them lye in it 24 hours then squeeze the juice of ye 6 lemons into ye -water and sweeten it with double refined Sugar & put to it 3 spoonfulls -of orange flower water then take the yolks of 4 eggs & the whites of -10 and beat them well and strain them into your water & set it in coles -continually stiring it till it is thick enough but let it not boyle. - - -153. _To make Almond Cream._ - -Blanch half a pound of almonds and beat them very small putting orange -flower or rose water to them put to that 7 eggs well beaten then take -a quart of cream and pour part of it to your almonds & strain it then -pound your almonds again and put the remaining part of your cream to -them do so again then set them on coles and keep stiring it till tis -thick enough sweeten it it must not boyle stir it till it be cold. - - -154. _To make Snow._ - -Whip the whites of 3 eggs very well and sweeten a quart of cream and -put to them then whip it together then put to it 3 quarters of a pint -of white wine and as much Sack continue whiping it till it is very -light & as it rises take it off & lay it on what you please. - - -155. _Sirrop of Buckthorn Berrys._ - -Take 2 quarts of the juice of the berrys and boyle it in a pipkin -to one quart put to it 2 pounds of white Sugar clarifye it with the -whites of 2 eggs beaten to a froth strain it through a cotton bag then -boyle it to a Sirrop with a little cinnamon mace and Shred nutmeg put -in a bag and wroung now and then when it is cold bottle it up for -use. In all Hydropicall and Scorbutical Distempers 3 spoonfulls is a -resolveable dose & a proper medecin taken in white wine. - - -156. _To pot Beefe._ - -Take 6 pound of lean beef without skin or sinews and one pound & half -of fat bacon slice both thin and pound it in a stone morter and season -it with a quarter & half of an ounce of cloves and as much pepper and -a good nutmeg & as much Salt as Spice mix it very well and when it is -baked pour y^e gravey from it press it abroad in a pot when it is cold -cover it with butter melt’d it will keep half a year if not cut you may -do fat beef thus only leave out the bacon. - - -157. _To make a Cake._ - -Take 5 pound of flour & dry it well and 5 pound of currants and one -of chopt raisons and mix with the flour then take half an ounce of -cinnamon a good nutmeg half a quarter of an ounce of mace & one pound -of Sugar and a little Salt and mix with it near the fire then take -almost a quart of cream and melt it in a pound and half of good butter -make 2 holes in the flour and put this into one then beat 16 eggs but -half the whites and strain them with a pint and half of good ale yest -put to it Sack and rosewater a quarter of a pint of each mix it and -put it into ye other hole of your flour, and let it stand against the -fire to warme then mix it near the fire and cover it with a hot cloth -for a quarter of an hour to rise then strow in a quarter of a pound of -carraway comfets let it take ye air as little as possible ye oven must -be hot an hour will bake it. - - -158. _To make Jelly of Currants or any other suteable fruit._ - -Strip your currants into an earthen pot & set it into a kittle of water -let it boyle till they are broken then strain out the jelly from them -and the weight of it in loafe Sugar put the Sugar in your preserving -pan with water enough to melt it, then put in your jelly let it boyle & -scumme it as the scumme riseth till it comes to a thick jelly but not -hard you must stop ye pot very close that the water get not into it. - - -159. _For the Yellow or Black Jaundise._ - -Make a wine pint of clear white wine posset drink without curd then -take half a quarter of an ounce of the oldest castle Soape you can get -scrape it thin and put it into as much of the posset drink very hot to -desolve the castle Soape as the party can well drink at a draft drink -it as warme as you can going to bed and in the morning fasting the -remainder of ye posset drink fast at least one hour after it thus do 3 -nights and mornings and y^n but once in a year unless occasion be to -take it oftner & t’will cure them. - - -160. _For Deafness by reason of a Cold._ - -Take a drop or 2 of the oyle of rue heat it and drop it into ye ears -and be sure to keep the head warme. - - -161. _To take away the Felme out of the Eyes._ - -Take a new laid egg and make a little hole in the top or one end and -take out the yolke and white of it and put in fair running water or -red rose water or fennell water a white copperice bruised and as much -comeing seed as you can hold between a finger and thumb and put them -all into ye egg shell and put y^e shell upon some coles & let them -boyle a little & let it stand till tis cold & nights and mornings drop -a drop or 2 into the eye & close the eyeled upon it and in a little -time twill cure them. - - -162. _For a Swelling in any part._ - -Take a quart of ale or stronge beer growns mallows sage and elder -leaves & stamp them small and lin-seed beaten small and sheeps sewit or -sallet oyle and oatmeale and boyle them together till it is as thick as -to make a poultess then lay it to the place swellen as hot as it can be -endured & it is a speedy remedy. - - -163. _For a Purge._ - -Take a quarter of an ounce carocostinum with half a pint of white wine -being steep’d in it all night the next morning drink it blood warme -it will give 6 or 8 stools or this take ruebarbe w^{th} red currants -beaten together. - - -164. _To Harden sore Nipples._ - -Take borace a quarter of an ounce and beat it small and in it a little -more than half a pint of milk then put it over the fire and when it is -dissolved and almost ready to boyle then take it off the fire and put -in a little allom in powder put in little more than will make it turn -into small curds that it looks pretty white then strain it through a -cloth from y^e curds and keep it for your use you cannot err in putting -in ye borace for the more you put in ye more healing your way of useing -it is to bathe your nipples as hot as you can suffer it mornings and -nights and lay a cloth wet in it 2 or 3 times double upon the nipples -being first singed you must bathe them a quarter of an hour at a time -and lay on the wet cloth as hot as you can suffer it. - - -165. _For the Biting of a Mad Dog._ - -Take filings or scrapeings of pewter Garlick and venice treacle beat -them together very well in a morter till they come to be like a poultis -lay it on y^e bitten place. Moulins Re:^{ct}. - - -166. _For a Child troubled with man wormes which often occasions -Convulsions._ - -Take notice when you fear fits to lick in a morning fasting the childs -forehead if it taste salt then it hath man wormes then anoint the -navell and stomach with oyle of wormwood 3 days before and 3 days after -the full of the moon then make 2 playsters of Galbanum & lay one to the -stomach and the other to the navell if it should have convulsion fitts -give it 3 drops of juice of rue 3 times just before ye fit comes and to -sweeten the mouth give it what you please. - - -167. _Another aproved for Convulsion Fitts._ - -Take a good sound nutmeg the same weight in cloves and likewise of mace -breake these spices very small and boyle them in a quarter of a pint of -strong aquavite till it comes to the consistence of methridate Spread -half of this on a scarlet cloth & apply it to y^e Stomach this usually -cures at once but never fails at twice when a fitts comeing. - - -168. _Cracknell Paste._ - -One pound of flour one pound of fine Sugar 2 yolkes and one white of -an egg half a quarter of a pound of butter 2 spoonfulls of rose water -colliander seed prepared make it up with thick cream. - - -169. _Jumble Paste._ - -2 pound of flour half a pound of Sugar the yolkes of 7 eggs colliander -seeds prepared make it up with thick cream. - - -170. _Dr. Burgesses Re:^{ct} against Ye Scurvy._ - -Take a quarter of a pound of Gwacombewood and boyle it in a pottle of -fair water till it comes to a quarter take thereof a mouthfull rowling -it to and fro a little time then put it out and presently take another -mouthfull & swallow it then take another & rowle it on your mouth a -quarter of an hour do thus 12 times a day. - - -171. _For the Stone._ - -Take 3 quarts of white wine and 2 ounces of beaten annyseeds 2 ounces -of liquorish a good handfull of burdock roots all these you must boyle -in y^e white wine till one half be consumed & so take it as often as -your stomach will digest it taking nothing between. - - -172. _Pills to kill Wormes and Open Obstructions._ - -Take one ounce of alloes washt clean in damask rose water half an ounce -of mirrhe half an ounce of saffron & a dram of rubarb make them into a -mass with Sirrop of lemons, and 3 of them take when you see occasion -about y^e bigness of a small pease at night going to bed. - - -173. _For a Rupture._ - -Take Snails & dry them well & beat them to powder & drink ye powder in -drink. - - -174. _For the Megrime in the Head._ - -Take goates dung and mix it with vinegar of squils and anoint the head -and temples therewith, or this, frankinsence mirrh and an egg beat them -together & apply it to the head and temples. - - -175. _For the Dropsey._ - -Take green broom 3 handfulls and burn it to ashes and steep it in a -pottle of white wine all night then strain it and drink a wineglass -of it every morning then afterwards take a greater quantity of green -broomes 2 gallons of sweet wort & boyle it and put it into a runlet -w^{th} elecampane or liquorish. - - -176. _Against the Plague._ - -Take a handfull of elder leaves and a handfull of rue & as much brown -Sage a handfull of wormewood & a handfull of brier leaves steep them in -strong beer or white wine 2 quarts take 2 spoonfulls at a time morning -and evening & walk half an hour after it. - - -177. _Dr. Smiths Rare Re^{ct} for Y^e Itch._ - -Take of the oyle of roses or the best oyle of olives an ounce & half -rock allome, flour of brimstone salt of prunella of each 2 scruples, -Roman vitriol a scruple let all these be finely powder’d & well mixt -with ye oyle then add to all these as many drops of oyle of Rhodium -as will give it a sweet smell. anoint herewith ye wrists and joints -affected. Tis an excellent good one. - - -178. _Aquamirabilis._ - -Take mellilot, cubibs, gallingall, mace, Ginger cloves beat all these -to fine powder steep them all night in 3 pints of the best white wine -one pint of aquavite & half a pint of the juice of Sallendine being -paste all night & still it off next morning with a soft fire. - - -179. _For a Sore Mouth or Throat._ - -Take a quart of milk and put into it a good handfull of woodbine leaves -and a handfull of brier leaves a handfull of collenbine leaves and -boyle all these till half be consumed when it is almost enough pound 3 -or 4 almonds and put into it and a good spoonfull of honey of roses & -when tis enough strain it & drink it as hot as you can. - - -180. _For the Yellow Jaundise._ - -Take horehound 2 ounces hops one ounce egrimony bugloss roots -elecampane roots of each half a dram lignum alloes a dram & half boyle -all these in 3 pints of white wine to the consumption of a 3^d part -when it is cold but the liquor from the herbs without straining it but -if the party be feavorish then boyle the herbs in half hyssop water & -half white wine & do as you did before take 5 spoonfulls of this drink -Sweetened with fine Sugar every morning fasting 2 hours after it & as -much every night y^e last thing going to bed. - - -181. _Dr. Burgesses Receipt against Y^e Plague._ - -Take 3 pints of the best muskadine or malmesey boyle therein rue and -Sage of each one handfull untill a pint be consumed then strain out the -herbs hard then set the liquor on the fire again and put thereto long -pepper ginger cutcheneale or grains of each an ounce a quarter of an -ounce of nutmegs all beaten to poweder let all these boyle together a -little then take it off the fire and put therein an ounce of the best -methridate 2 ounces of y^e best treacle and a quarter of a pint of -angellicoe water keep this and your life above all worldly Treasures -take it always warme morning and evening a spoonfull at a time but -if infect’d 2 spoonfulls this is good against the plague y^e sweting -disease, the smallpox, measells surfets all pestilent distempers and -feavours used as followeth take a spoonfull of it when you first fall -sick & swet 3 hours in bed after it & then carefully taken out of it if -they are dry they must drink posset drink with marygolds boyled in it & -drink nothing but caudles & warme drink at other times. - - -182. _A Cordiall Water of Dr. Stevens._ - -Take ginger cloves mace cinnamon nutmegs gallingall grains, fennell -seed annyseeds carraway seeds groomwell seeds of each a dram liquorish -4 ounces avens cammomile, pellitory of the wall balme red roses garden -time rosemary lavender flowers wild marjerom basill mints sage penny -royall of each a handfull beat y^e spices very well shred the herbs and -steep them in a gallon of claret wine 24 hours then still it in a glass -still or Limbeck. - - -183. _For the Sinking of the Pallet._ - -Take a dryed walnut and pound the same and pour therein as much -aquavite as you make a little pap thereof and spred it on a little -cloth or tow and aply it to the crown of the patient bind the same -stiffly thereon and it imediately aweighteth the pallet but if it were -descended exceedingly then add as much frankinsence as the walnut. - - -184. _For an Ache or Bruise._ - -Take one pound of Sage one pound of rue half a pound of wormwood half a -pound of bay leaves cut them small and beat them in a morter then take -3 pounds of Sheep sewit ran from the caul mince it small & put it in a -morter to the herbs beat them together till the sewit be not seen and -till the herbs be all of one colour then take it out of the morter and -put it into a bason put into it a pottle of sallet oyle and work it -with your hands into the herbs till it be all of one softness then put -it into an earthen pot & cover it close so keep it 8 days then take it -and seeth it in a brass pot till the strength of the herbs be boyled -out then strain it through a canvas cloth and put it into a clean -earthen pot and anoint the pain therewith evening and morning laying -thereto a warme linnen cloth. - - -185. _A Poultise for the Kings Evil._ - -Take a bushel of foxglove flowers the green pluckt from them and stamp -them as small as possibly you can and put them into pipkin never used -before and put them to 3 pound of butter never salt’d before and boyle -them together a full hour and if they are boyl’d to dry put more butter -to them y^n let it stand till tis cold & keep it for use. - - -186. _The Imperiall Water._ - -Take bittony scabious pimpernell, dragons, Tormentill roots & all -burnet leaves and knots of each 4 handfulls pick your herbs & wash or -scrape your roots lay them on a clean table 3 days to wither then chop -the herbs and roots together and put them in a clean earthen pan then -put as much whitwine to it as will throughly wet the herbs & let it -stand 24 hours close covered then distill it in an ordinary still to -this water put a peck of burrage or buglos flowers 2 ounces of good -methridate or Treacle and 3 penny worth of turmerick roots a quarter of -a pound of liquorish a handfull of anyseeds a little saffron 4 ounces -of hartshorne let it infuse 24 hours then distill it again & as much -loafe Sugar into y^e glass to sweeten it to your taste. - - -187. _The Palsey Water._ - -Take sage rosemary bittony flowers of each half a handfull burrage and -burglass flowers and flowers of lilly of the valley of each a handfull -steep these in spirit of wine muskadine or aquavite each one in their -seasons till all may be had then put to them balme motherwort sage -leaves, leaves of orange trees and the flowers if to be gott of each -one ounce put them into the rest and as many Lavender flowers stript -from the stalks as will fill a gallon glass steep all these 6 weeks -or 2 months then distill them in a Limbeck then put into y^e water -citheron peels dry’d & piony seeds of each 6 drams of cinnamon half -an ounce nutmegs and mace cardimums cubibs and yellow sanders of each -half an ounce lignum alloes one dram make all these into powder and put -them into the distilled water and put to them Jubebs new and good half -a pound, the stones taken out & cut small close the vessel very well -with a double bladder let them disgest 6 weeks then strain these hard -with a press & filterate the liquor and put thereunto prepared perl -Smaragdis musk saffron of each 10 grains of ambergrease one scruple red -roses well dry’d red and yellow sanders of each 1 ounce hang these in a -sarsnet bag in y^e water stop it close. - - -188. _The Vertues of the Palsey Water._ - -It is of exceeding vertue in all sounding fits in weakness of heart -decay of spirrits it restores speech in apoplexies and palseys helps -all pains of y^e joints occasioned by cold, and bruises outwardly -bathed and cloths dipt in it and laid to the place it Strengtheneth -all animall and natural spirits & cleareth the externall sences, -Strengtheneth the memory restoreth lost appetite helpeth all weakness -of the Stomach being both taken inwardly and bathed outwardly it -taketh away the giddiness of the head, it helpeth the hearing, makes a -pleasant breath restores the lost speech helpeth all cold, distempers -of liver and the begining dropsey helps all cold diseases of the -mother. in Sum none can express the vertues of this water. Take bread -crums and Sugar of each a like quantity wet it very well with this -water, takeing it in the morning fasting & as much at night going to -bed if need is but if a fit of the dead palsey or apoplexie you must -give as much every hour to restore speech. - - -189. _To make Veale Collops Jn^o Raisyes way._ - -Take fat and leane veale sliced thin & well beaten with the back of a -knife then lard them if you please put 2 anchoves, nutmeg grated some -pepper & salt into the frying pan with your meat then frye it very -leasurely in fresh butter else it will turn to oyle, when it is enough -pour away the butter then take 6 yolks of eggs well beat with a little -vinegar then have some fresh butter ready drawn up to pour into your -eggs this being done pour it all into your frying pan upon your meat -and so shake and toss and mingle it well together then put it into your -dish squeezing in some juice of lemon & lay some slices over it & serve -it in to be eaten while hot besure to fry the meat very leasurely else -it will be hard. - - -190. _John Raysies Beefe Collops._ - -Take fat and lean beefe slice it thin with your minceing knife chop -it tender take an oynion and quarter it and some sweet herbs shred, -fry your meat with the gravie that comes out of it and half a pound of -fresh butter then pour off that gravie from it and let it stew in a -dish for sauce then take another half pound to frye up your meat then -take the meat clean out of the last butter and take out your oynions -season it with some nutmegs & salt before you put in the sauce to ye -meat then put in the sauce & serve it up with lemon as the foregoing -was & to be eaten hot. - - -191. _The Lady Buttons Melancholy Water._ - -Take of wall Jilly flowers 4 handfulls, of rosemary flowers 3 handfulls -of Damaske Rose leaves & cowslip flowers a like quantity of burrage -& bugglos flowers of each 2 handfulls a like quantity of primroses -and clove Jilly flowers balme leaves and pinks of each 6 handfulls, -of marygolds 2 handfulls of cinnamon grossly beaten half an ounce 2 -nutmegs 3 pennyworth of english saffron 2 orange peels 4 ounces of blew -figs Steep them in Sack enough to cover them, and as you add flowers -add Sack when you have gotten them all together distill them in a cold -still & cover them in the still with Sack & when all is drawn off you -must put into your water before you use it 6 ounces of white Sugar -Candie, it must be stilled with a soft fire or your water will be y^e -smaller it is good for any heaviness of spirits & may be given to -weomen in travell. - - -192. _The Purge for Winde._ - -Take a Dram of rubarbe and half as much Sena (if easy to worke) -otherwise as much of the one as the other half a spoonfull of sweet -fennell seed the length of one little finger in liquorish tosed abroad -a pint of white wine as much water infuse it altogether & take half -a pint & dissolve in it an ounce of manna, & drink it when you have -strain’d it from the dregs, drink a small half pint & when it Grumbles -about half an hour after take another half pint before you take any -posset drink when it works you may drink posset as with other phisick & -eat chick or hen for dinner if you like Sirrop of roses better you may -exchange the manna for it and when you expect wormes change y^e fennell -seeds for worme seed keep warme in the taking. - - -193. _A purge for Spleen and Winde._ - -Take a quart of Sider put to it 2 ounces of the roots of pollipodiume -of the oake, one ounce of feynae, one ounce of anyseeds let all these -boyle gently together till half be consumed then strain it well out put -to a pint a pound of sugar then put into a thin bag these spices one -sliced nutmeg the like quantity of cloves and mace & a less quantity of -mace & cinnamon & 4 pennyworth of saffron then let it stand simmering -over ye fire 3 hours till it become a sirrop of w^{ch} you must take -a large spoonfull in a quarter of pint of posset drink & drink posset -drink in ye workeing. - - -194. _To make a Pretious Ointment for y^e Eyes._ - -Take 4 ounces of may butter 2 ounces of vergins wax 2 scruples of Putty -fully prepared 2 scruples of camphirr 4 spoonfulls of red or white rose -water, melt the butter and wax & then put in all the materialls and -besure to keep stirring it till it be quite cold when there is occasion -to use it take a little of it & put it in the palme of your hand & when -softned with your finger anoint ye outside of your eyes & temples last -at night and wash them with white rose water next morning. - - -195. _To make Currant Wine._ - -Let your fruit be very ripe and gather’d on a dry day and to every -3 pound of currants good weight with their stalks and stems on take -one quart of water and one pound of sugar then put your water to your -fruit and with your hand squeeze them through a hair sive then put your -sugar to your juice & when it is well mingled together and the sugar -dissolved then put it into a dry Sweet vessel fill your vessel quite -full & let it worke a week & then stop it up and not tap it under 10 -weeks then draw it out of the vessel as you drink or bottle it which -you please. - - -196. _Mrs. Herbert a Midwife her Receipt against Miscarrying._ - -Take oake buds before full blown and still them in a cold still 3 times -over put on your first water on fresh buds next water on ye 3^d fresh -buds w^{ch} will then be strong enough so keeping for use and let the -woman that doubts miscarriage if at any certain time let her begin to -drink this water a month before her usiall time of miscarrying and so -drink it 2 months together about 5 spoonfulls every morning fasting an -hour after it at any time of the day and then rest but on any fright or -Longing or any other occasion whilst with child so as may give a fear -of miscarrying this water may be taken at any time of the day again & -thus distilled twill hold its vertues very effectually 2 years. - - -197. _Mr John Ashfields Re^{ct} against a Cold._ - -An ounce of conserve of red roses of dyascordium the quantity of a -nutmeg one spoonfull of the Sirrop of poppeys and 3 drops of the -Spirrit of vitriol all these well mixt and take morn: & evening the -quantity of a nutmeg fast 2 hours after it. - - -198. _The Black Plaister good for Sprains Aches Wens Sores new or old._ - -Take 3 quarters of a pound and better of pale yellow vergins wax and -a pint of Sallet oyle mingle both these together the wax being sliced -thin in a fair brass bason or pan then take half a pound of the best -white ledd in fine powder then take the oyle and the wax from the fire -and let it coole a little then put in ye ledd leasurely and stir them -together then set it over the fire and boyle it half an hour then take -it from the fire and to it put 2 ounces of frankinsence and 2 ounces -of mastick both finely powdered 2 ounces of mirrh 2 ounces of obliven -in fine powder set your pan into another for fear it should run over -when all the ingredients are in Stir it till it hath done rising, set -it on the fire and let it boyle half an hour more, keep stirring it all -the time then take it from the fire and put in 4 ounces of Camphire in -powder then set it on again & boyle it till tis black then make it up -in rowles oyleing your hands y^e older the better. - - -199. _To make Sack thin when it is Ropy._ - -Take to 20 gallons of sack 1 pound & half burnt allome 2 spoonfulls of -baysalt beat all this together half an hour & then put it into your -vessel & so let it stand a week before you perse it. - - -200. _Against the Stone in y^e Kidneys or Bladder._ - -Take oyle refined and mix with it Sugar and juice of Lemons it is said -to dissolve the stone in the bladder to my Lord Savill. - - -201. _Dr. Butlers Powder against the Stone._ - -Take nutmeg and sugar refined well beaten and mixt together so take a -spoonfull of it every morning in a little quantity of white wine. - - -202. _For the Goute._ - -Take raisons of the Sun beaten to a conserve & spread upon white soft -leather laying it to y^e greenest place fresh and fresh as you find it -dry but it need not till it be quite dry. probatum. - - -203. _For a Sore Throat._ - -Gargle it well when you go to bed with allome posset drink and if -very sore towards a quincey then lay y^e curds warme to your Throat. -Probatum. - - -204. _For a Cold._ - -Take a pint of milk boyle in it a large onion and at night when you go -to bed take out your onion put thereto 2 or 3 spoonfulls of rosewater -sweeten it either with Sugar or honey of roses & so drink it warme in -your bed 3 nights together forbareing your supper those nights you take -it. probatum. - - -205. _For the Piles inwardly._ - -Take pilewort leaves and roots with the flowers of Elder buds the like -quantity chopp them small and boyle them in hogs Lard till it looks -green over a gentle fire then strain it and put in fresh herbs so do -till it is of a very deep green strain it and keep it for your use take -some mutton sewit & mix with the ointment and make it into suppositors. - - -206. _A Glister for the Piles inwardly._ - -Make water into a warme pot & put it into a glister bag take it -presently before it be cold you take one of these glisters every other -day and when you do not you must use the suppositer but if you are in -great pain you may use them at any time for they do not worke if you -boyle pilewort in broth or grewell it will do much good, if the pain be -violent take 2 quarts of scumme milk put in a good many turnips sliced -and a great deal of the inner rine of Elder boyle them together 2 hours -and pour it into a close stool boyleing hot and set over it as hot as -you can possibly endure it this cures ye pain be it never so violent if -often bath’d with it & twice a day apply’d hot to ye place. - - -207. _How to dry Flowers._ - -Take single pinks and take ye leaves out of ye husks and cut y^m -somewhat Long leaving some of ye white to ye leaves then put them into -a flat glass wherein you have mingled half a spoonfull of Aquafortis -with 12 spoonfulls of water and when the leaves have layne in the water -half an hour or more take them out one by one and lay them on a paper -y^e right side down not to touch one another and after an hour or 2 -when the water is well dryed up (as it will if the paper be laide on -a woollen cloth) then strow them over with fine dry sand till they be -all cover’d so let them lye a fortnight in a place where the sun comes -in, in which time they will be dry and stiff then take them off the -fire one by one shaking off the sand and wipe them between your fingers -lay them in boxes till the winter each colour by themselves and then -bind them up together by the white part of the leafe that remains till -they be of what bigness you please and so put them into the green husk -which must be kept for them, pickt early in the year they will keep the -better takeing the natural flowers out of them, rowle a little piece of -paper up and fill the husk with it lay them also in sand till they be -dry use no water to them when you put your flowers into the husk fasten -them with a private stick by ye green silk you bind them up withall -with a fine needle at the bottom of the husk. So many severall colours -as you have must be put in severall glasses of water or the colours -will not be perfect, Rose buds are only laid in water 2 or 3 hours -and laid out on a woolen cloth to dry without sand, for marygolds, -primroses, or larke heels or the like are only in sand without water. -Experience must be ye best M^{rs} to teach this art. - - -208. _An Aprov’d Diet Drink to be taken every Spring and Fall from the -First of September to the 1^{st} of October & from y^e 1^{st} of April -to the Last._ - -Take 4 gallons of the strongest wort boyle it to 3 gallons tun it up -with good store of barm that it may work well then make a Canvase -bag with a heazel stick thrust through it and so fasten the bag to -the stick that it may not go within 3 inches of the bottom of the -barrell nor float on the top put these following ingredients into the -bag 6 ounces of scena 6 ounces of polipodium of the oake 7 ounces of -bayberrys huld 2 ounces of anyseeds 3 ounces of aishen keys bruised 2 -ounces of sarsafrage wood, 2 ounces of saldonella, 2 drams of rubarb, -let all these be grossly powdered except the scena, and when it hath -done workeing stop it up close leaving some barm on the top in 3 or 4 -days you may drink of it half a pint in the morning and 3 quarters of a -pint in the evening, drink a draught of brothe an hour before dinner & -when you go to bed keep yourselfe warme dureing the time y^e more you -exercise your body ye more twill work. Probatum est. - - -209. _For Proud Flesh._ - -Take half a pound of Sheeps Sewit finely shred and melt it then strain -it and put half a pound of rozin finely beaten when the rozin is melted -put in 3 penny worth of turpentine and boyle it a little together -Keep stiring it; then pour it into cold water and keep beating of it -(changeing y^e water) till tis white. - - -210. _To dry a Hamm the best Way._ - -Lay your ham before a Good fire turning it sometimes till it is very -hot then pound 2 penny worth of Salt peeter very small & rub on it & -cover it over and under with half a peck of bay salt which has been -heat very hot in a frying pan till it has almost done snappering & pour -it hot on the ham when the ham is hot let it Lye in the saltpeeter a -fortnight y^n smoke it. - - -211. _To wash Poynt or any Sort of Lace._ - -MAKE you a board of well seasoned Dry Deale, of 3 boards in bredth well -Poynted, and as long as anything you desine to wash on it naile or -brace on a flaxen Cloth very tight sew your poynt and lace by the purl -and footing very streight on the cloth, then sew or pin very streight -over it a thin canvas or bolter cloth, Soap it all over & pounce it -w^{th} a brush and warme water (but gently) till your Ladders come -clean y^n rince it well and starch it (with white starch of a thickness -just to Jelly when it is cold) with a spunge but leave not much on -it you must dry it quick (if you cannot abroad) by the fire for fear -the board should stain when it is very dry pull off your upper cloth -hastily to raise a nap on it, then rip it off. Grey lace must be -stiffned with Iceingglass which has been asoke over night & boyle thin. - - -212. _A Diet Drink for the Kings Evil._ - -Take a handfull of egrimony one handfull of wood Bittony 2 ounces of -Lignum vite; 2 ounces of scena 2 ounces of Sarsaparella, 2 penny worth -of sarsafras, half an ounce of rubarb 2 penny worth of Hermidatis, -Pethimony and Stigados of each one penny worth fennell seeds and -Annyseeds of each one ounce, a pound of raisons of the Sun, 2 pound -of English liquorish, wash the herbs, Stone the raisons, Scrape and -slice the rest and bruise the seeds and put them into 2 gallons of fair -conduit water and let it simmer half a day till it comes to one gallon, -Strain it and when cold bottle it stoping it close and when you use -it your Diet must be only dry bread & raisons of the Sun and mutton -roasted dry without basting. Drink mornings & afternoons & at night -about a Dozen spoonfulls at a time. Probatum est. - - -213. _To make Counterfeit Nants Wine._ - -Take 12 pounds of malliga raisons and steep them in 8 gallons of water -about 10 days then barrell up the liquor and put to it a gallon of -the juice of elder berrys set it in some warme place that it may work -and when tis fine bottle it up and drink it half a year old half the -quantity of fresh reasons put to the first & half the quantity of juice -will make a smaller sort of wine and may be drank in a little time. - - -214. _A Varnish for Deal Floor’d Rooms._ - -Take Indian red a quarter of a pound half a pound of yellow oaker let -them be ground by a grinder of colours as for painting, put these -together and mix them thin with linseed oyle and put some drying oyle -into it wash the rooms with a cloth. - - -215. _To make an Oatmeal Pudding very good._ - -Take a pint of great oatmeal set it on the fire in a pint and half of -good milk or cream 3 spoonfulls of rose water a large flake of mace -when tis well boyled put it into an earthen pan and let stand all -night next day put to it 2 eggs a pound of beef sewit a little canded -citheron & orange peel (if you like it) sweeten it to your taste and -put to it a cold custard made as followeth Take a pint of sweet cream, -boyle it with mace put to it ye yolks of 6 eggs & 2 whites stir it till -it be cold add a little more rosewater put some bits of marrow on top -and let it stand a little in a moderate oven so Serve it in. - - -216. _For Mother Fitts in a Woman._ - -Get the after birth of a woman with her first child take off the string -then put it into a pot with 3 nutmegs shaved thin a pinte of white wine -a handfull of sweet time put these into an oven to dry it till it will -powder and search it through a fine sive. Give as much every morning -and night as will lye on a 6 pence in a Spoonfull or 2 of Sack take it -Spring and fall for 3 changes of the moon 3 days before the new moon & -3 days after & 3 days before the full. - - -217. _The Milk Water._ - -Balme spearmints, wormwood, of each 6 handfulls 12 handfulls of cardus -all Shred lay these all night to steep in 6 quarts of new milk and the -next morning draw it off. Ye Lady Downs adds angelicoe & to every -still full an ounce of liquorish & sweet fennell seeds. - - -218. _For Deafness._ - -Put ground Ivy one leafe into each ear rowle it up but not too hard put -it in fresh morning and evenings. - - -219. _A Water for any Sore or Sore Eyes._ - -Take 2 ounces of allume one ounce of white copperis, half an ounce of -baysalt, boyle these in 2 quarts of runing water till half be wasted -and when tis cold put into the bottle with it one penny worth of -camphire then stop it close and twill keep 7 years. - - -220. _For Convultion Fits._ - -Take single piony roots take of the out side and cut them as thin as -Groats Dry them on a sheet of paper in a fire pan, pound and search -them fine and give to a child as much as will lay on a silver 2 pence -in a spoonfull of small beer and give another after it give this twice -a day, 3 days after the change and full of the moon, and if continue -make a Issue in the arme if the convultion be in the head Take a grain -of musk divide it into 2 parts put it into a little linnet and tye -it up in fine rags and put them into the ears and let it stay there -a month. Take featherfew and wormwood of each a like quantity stamp -them and take the juice put to it a little Crab vinegar and shave in a -little assafetita wet 2 pieces of old cloth in this and put them over -ye ears & let them come out over ye face to reach the nose that the -child may always smell it. - - -221. _Another for Convultions._ - -Take a Cat of a quarter old or younger (for a boy a She cat for a Girl -a he cat) cut off the head and hold the head in one hand and the body -in the other over a bason that you may catch the blood that comes out -of both parts, then take the breast milk of a healthy woman (if for a -boy a girls milk and if for a girl a boys milk) then take a little of -the blood alone and anoint the stomach with it, then put 2 spoonfulls -of ye milk and mix it well with the rest of the blood, then set it on a -Chaffendish of coals till tis warme then take it off and strain it and -give the child as much as it will drink and fast an hour after it give -this but once and that as soon as a fit is past let the child have a -little assafetita ty’d in a rag & hung about the neck, dip it in Crab -vinegar often. - - -222. _The Water for the Fits._ - -Take rue feverfew wormwood of each a like quantity and now & then when -fainty or in a fitt sweeten it with Sirrop of Jilly flowrs give 2 or 3 -spoonfulls. - - -223. _For very strong Fitts or Fitts in Great People._ - -Take the outlandish single piony roots and cut off y^e outside of them -then slice them as thin as possible and dry them just enough to be -made into fine powder give to a child as much as will lye on a 2 pence -and to a great body twice as much 3 days before the full and 3 days -after the same time before and after the change in a spoonfull of black -cherry water and at any time if the fits be strong you may give it -after the fit is just over and give 2 spoonfulls of the water after it. - - -224. _Another for Convultions if that should faile._ - -Take the missleto that grows on an oake (if you can get outlandish -tis the best) the leaves of it you must dry on a sheet of paper make -it into very fine powder and give it by the former method but you may -change the black cherry water and give it in water from green missleto -if you can get it. besure let not those y^t are troubled with fits eat -anything hot that is made of flour as pudding or hot bread nor any -thing of that kind. Let them drink almond drink to a quart of water put -a quarter of a pound of blancht almonds stamp them very fine then pour -ye water upon them, then pound them again then strain y^e water through -them again do so 3 or 4 times till all the goodness is gone then set -it on the fire and let it boyle a little then sweeten it to your taste -(you must scumme it) Take 3 or 4 spoonfulls at a time they may eat eggs -or pottatoes or any such light food. Let them eat also as followeth -Steep a good handfull of great oatmeal (just bruised) in a quart of -water the next morning strain it out and boyle it to a jelly. - - -225. _For Cankers in Man Woman or Child._ - -Take a new laid egg break the little end pour out all the inside pull -out the bottom skin and turn the egg down to let out all ye water then -take half the yolke of the egg one spoonfull of honey if for a child 5 -tops but for a great body 7 buds of Southernwood shred as small as you -can, grate in as much ginger as will lye on a groate beat all these -together till they look whitish then boyle it in y^e egshell set in the -embers stiring it with a flat scuve and when the Southernwood turns -brown then strow in as much common allom as the bigness of a hazle nut -pounded fine let it boyle a little longer then take it off and let it -coole. put it cold into the mouth if in the throat swallow a little -(but dont rub the mouth) y^e 1^{st} thing in ye morning fast almost an -hour after it. - - -226. _To draw up the Pallet._ - -Take aquavite q^{rt} white 2 spoonfulls thicken it with grated nutmeg -and put some of it pretty thick just on the close of the head behind -& wind the locks round a bodkin over it to keep it fast on (and not -remove in 2 or 3 days) & strike up the head and temples with it if the -pallet be inflamed bleed in the arme. - - -227. _A Water for Fits._ - -Vervain feverfew wormwood of each a like quantity distill it and take 3 -or 4 spoonfulls at a time sweeten’d with Sirrop of Cloves. - - -228. _For a Purge that works upward._ - -Take 12 bay leaves and rist them a little lemon peel a few cloves a -little sliced nutmegs boyle these in vinegar and let the person hold -his mouth open over the steem of it this will stop any vomiting. - - -229. _A strong Vomit for the Falling Sickness._ - -Take fox glove leaves and ye leaves of oake fern of each a handfull -boyle them in a quart of ale divide it into 3 parts and take it 3 -mornings as vomits are ordered. - - -230. _A Pomatum for the Face._ - -Take 2 ounces of the oyle of benn half an ounce of Spermacitty 1 ounce -of Deers sewit if you use all Spermacitty you must have an ounce & half. - - -231. _A Pectoral Drink for a Cough._ - -Take 2 quarts of middle beer maiden hair hisop and rosemary of each a -handfull half a pound of sliced landfiggs a pennyworth of annyseeds -bruised and a pennyworth of liquorish sliced boyle these together -till it comes to a quart then strain it and sweeten it with an ounce -of white Sugar Candie take 4 spoonfulls in the morning and as much at -night shaking the bottle before you pour it out. - - -232. _To make Black Cherry Brandy._ - -Take a dozen pound of cherrys pickt from the stalks and bruised put -a gallon and half of brandy 3 quarters of a pound of double refined -Sugar, cloves, mace and cinnamon of each a pennyworth 1 nutmeg sliced -put it into a great glass or runlet and let it stand close stopt 3 -weeks then draw it off as much as will run clear if you please put up -more brandy to ye rest according to your judgement and stop it up close -again. - - -233. _For a Looseness in a Lyeing Inn._ - -Take 3 nutmegs and grate them and an ounce of loafe Sugar put these -into a quart of Spring water and boyle it to a pint and give 2 or 3 -spoonfulls at a time. - - -234. _For the Palsey and Giddiness in the Head._ - -Make conserve of Rosemary flowers Bittony flowers Sage flowers -severally begin with the rosemary Take the bigness of a large nutmeg -at a time last at night and first in the morning for 3 days y^n rest 3 -days and do ye like by the bittony then rest 3 days again and in like -manner take the Sage and so go round again as often as is occasion for -it with these or at any other time drink some of Dr Stephens water to -be found at ye 182 Rect. - - -235. _For the Wind in the Blader._ - -Take 9 bees pound them and put them to a quarter of a pint of ale -stir it well together and strain it sweeten it with honey give it the -afflicted persons to drink they must till it has work’d. - - -236. _An Ointment for the Gout or any Swelling._ - -Take cammomile tops and liverwort (after the woollyness is cropt off) -of each a good handfull wash them clean and dry them in a cloth mince -and bruise them then boyle them in a pipkin or bellskillet in a quart -of sweet cream till it comes to butter then strain out ye herbs and -keep it in a pot close cover’d anoint any place that is afflicted this -must be made in ye month of may. - - -237. _A Stagg Powder for Fainty or Hot Bloomes & Tremblings at Heart._ - -Take the grissle or bone that grows in the heart of a Stag dry it on -paper then powder and search it fine and take as much of it as will lye -on a 3 pence in half a wine glass of Sack 3 mornings fasting, fast an -hour after it. - - -238. _For Deafness._ - -Take the Ivy that have white strings in it and pound it put some of it -into the ear and let it lay there all night. - - -239. _For an Imposthume or Gathering._ - -Take half a pint of Sallet oyle and a good handfull of cammomile pound -it and put it into the oyle in an earthen pot and set it in a oven or -the chimney corner and let it stand there 48 hours then strain it out -and anoint the place that is swelled keep it in a bottle close stopt -if any inward imposthume take venice treacle methridate and leafe gold -mixt together take y^e quantity of a small nutmeg ye last thing at -night for 4 or 5 nights together. - - -240. _For a Sore Throat._ - -Take tops of rosemary fennell sage marygolds with the black middles -sinkfoins of each a like quantity a good handfull altogether. a little -cammomile boyle it in a quart of ale till tis very strong of the herbs -then strain it and sweeten with honey or Sugar, you may boyle a piece -of gold or a gold Ring if you please in it. - - -241. _For the Stone Collick, or Gravell in ye Kidneys._ - -Take a quart of white wine or renish and burn it, take mouse-ear -pellitory of the wall, and nettle tops with the seeds and a few Juniper -berrys boyle these in Spring water till all the vertue is out then -strain it and put the water to the wine and bottle it up, drink a wine -glass (sweetened with Sirrop of elder berrys and De-althea & horse -raddish and squeez in some juice of lemon) once a day. Approved D^r May. - - -242. _For ye Same when ye Person is much weakened by pain. Dr May._ - -Conserve of roses purslane water, plantain water of each 2 ounces, -Sugar of roses one ounce, Red correll, blood stone, bole-armeniack, -Brasigelata of each half a dram, troses of amber one scruple, oyle of -vitriol 5 drops whites of eggs beat to water sirrop of yarrow, Comfry, -Shepard pouch, Bittony of each an ounce all mixt. - - -243. _To make a Fume to fetch up the Mouth._ - -Take rosemary fennell sage, marrygolds, Cammomile and balme and -sinkfoin a few cloves bruised, and the rine of a lemon boyle all these -in milk and water when tis very strong put it into a close mugg and -put a cloth over the head and put a gold ring between the teeth to -keep the mouth open and if the throat be very bad throw little bits of -butter into the mouth then hold the mugg with the stuff as hot as you -can suffer under your mouth and hold it till cold and try to sleep; and -besure to keep the head warme after it. - - -244. _For Scalds Burns or Childblains._ - -Take half a pound of deers or mutton sewit pick it clean and melt it -Take a handfull of the Ivy with white streaks pick it clean and shred -it small and take one spoonfull of goose dung set it on the fire and -boyle it till the leaf will break Dry and crimp them then strain it and -keep it for use in a gallypot. - - -245. _A Poultise for Burns or Scaulds._ - -Take half a pint of milk 2 spoonfulls of grat’d white bread take -Singreen and cut off the red edge and pound it and take 2 spoonfulls -of the juice and put into ye milk and bread and a spoonfull of damask -rose leaves shred mixt and let it boyle altogether very well to the -thickness of a poultise then take it off the fire & put into it a -spoonfull of civill or Sallet oyle. this poultise must be laid upon ye -foregoing ointment till ye flesh is grown even & then leave off this -poultise and use only y^e ointment to skin it. - -If the sinews are injured take Snails with their house & prick them -whence will come a water with which anoint y^e wound with a feather -before you lay on the poultise, change y^e poultice twice a day. - -If any watery humour feeds ye wound then make a plaister with y^e white -of an egg wheat flour bole-armeniack & vinegar and lay it above the -wound. - -To bring the skin to the couler again Take a handfull of parsley roots -washt & scraped very clean & shred very small boyle them in half a pint -of cream and anoint therewith. - -If the Scauld or burn is on the head when the wound is well anoint it -with honey to make ye hair grow again. - - -246. _To make Pidgeons increase._ - -Take 2 gallons of water in a pot or kittle and hang it over the fire, -and put in half a peck of Salt, one peck of fetches 2 pound of comming -seed and 3 ounces of annyseeds let these continue over the fire till -the begin to boyle, then strain the seeds from the liquor and dissolve -in the liquor 2 ounces of Assafetita, and pour in 3 ounces of oyle -of Spike and a pint of aquavite w^{th} this liquor wash your dove -or pigion holes and cast y^e seeds on a table in the house for the -pidgeons to feed on you may use this immediately after they have done -breeding & a month before they begin to breed. - - -247. _For the Palsey._ - -Take half a handfull of Bittony and boyle it in a pint of milk wrist -the herb before you put it in that it may be very strong of it, then -turn it with beer and drink a draught of it sometimes and take rosemary -and bittony of each a like quantity still them and put 2 spoonfulls -of the water in a glass of beer and drink it every morning fasting or -sometimes give as much powder of bittony dryed and searched as will -lye on a groat in a glass of canary, or a draught of y^e forementioned -liquor. - - -248. _To keep the Skin from breaking where y^e Dead Palsey is._ - -Take 2 quarts of cream and one pound of mutton sewit pickt clean and -shred small, boyle these together to an oyle anoint a cloth with it & -lay on Searcloth-wise if it be on a part convenient, but if the whole -side is dead, you must have enough dipt to Lay on. - - -249. _To draw out Fire when tis just burnt._ - -At first lay on Guzzle Dirt let it lay on an hour then wash it off, cut -the blister and lay on a plaister made with a spoonfull of honey and -the quantity of a small nutmeg of black soap mixt well together, let it -Lay on 12 hours & then lay on the poultise at y^e 245 Receit. - - -250. _For the Stone._ - -Distill 3 pints of white wine, 4 pound of onions 2 pound of Sugar. - - -251. _For the biteing of a Madd Dog._ - -Take primrose leaves and roots box leaves and pennyroyall of each a -like quantity and half as much rue cut small put them into a quarter of -a pint of warm milk, give it to dogs, Sheep, or Cows. - - -252. _For a Poisoned Dog._ - -Take half an ounce of long pepper half an ounce of madder an ounce of -white Elebore pounded very small together put a 3^d part of it into -a pint of warme milk and Give at once as much of the powder of white -Elebore as will lye on a 6 pence in half a pint of cow hot milk it is a -preservative for dogs, pigs, or Cows, or any beast bit with a mad dog. - - -253. _To Rost a Leg of Mutton._ - -Take a leg of mutton cut out all the inside and (leave the skin whole) -chop it small with sewit and some bacon cut in long slips, season it -w^{th} Salt and nutmeg Cloves and mace, Sweet marjorum & time mincet -very small put your meat into your leg of mutton again so rost it make -some of it into balls & sawcidges, take a loine of mutton half rosted, -cut it in steaks and stew it in water put in some wine and the gravey, -season it high with pepper and salt, put in an onion and a bundle of -sweet herbs a little Shallot a spoonfull or 2 of vinegar, Some orange -and lemon some brown buds & pickled mushrooms Take up your meat thicken -it with the yolk of an egg or 2 put in a little Sweet butter & some -Capers so dish it puting the leg of mutton in the middle of the haish. - - -254. _To make an Orange Pudding._ - -Take half a pound of almonds blancht beat them in a morter with a -little rosewater Take a quart of cream and 3 quarters of a pound of -Sugar, and the yolks of 10 eggs 3 quarters of a pound of butter, the -yellow rines of 3 oranges mince’t small, mix all these together lay -very good puff past in the bottom of the dish and cover over the -pudding w^{th} the same 3 quarters of an hour will bake it. Some add -muske or Ambergreese. - - -255. _To make a Tansie._ - -Take 16 eggs and but 6 whites beat them very well put into them some -Sugar and Sack, then beat them again then put a pint of cream boyling -Coulour it with the juice of Spinnage, green wheat, or prime rose -leaves mix it well and sweeten it to your taste so let it stand till -you frye it when first course is served in then frye it with sweet -butter, it must be stir’d and fry’d very tender, & when enough dish it -Strew on Sugar & Garnish it with orange or lemon. - - -256. _Sauce for Boyled Fish as follows._ - -Take Sampire and capers a like quantity and a little scalded parsley -and mince it all together, mix it with white wine wherein anchovise has -been dissolved, a piece of butter a little nutmeg & a blade or 2 of -mace Scauld it together pour it on the fish & Garnish it with lemon and -barberrys. - - -257. _To make a Quakeing Pudding._ - -Take a pint of cream boyle a nutmeg cut in pieces in it and a good -quantity of mace, 8 eggs and 4 whites beat them and then mix them with -the cream with a spoonfull of grated bread or biskit & a spoonfull of -fine flour a little salt, a quarter of a pound of Sugar, stir it well -together till tis of the thickness of batter take a thick bag and -wet it and rub it with flour tye it up round and put it into a pot of -boyleing water & turn it up and down at the 1^{st} boyling that it may -not settle thicker in one place than another so let it boyle an hour -the Sause is white wine butter and Sugar & nutmeg. - - -258. _Pickle for Brawn to last a Quarter of a Year._ - -Take 9 gallons of water 2 handfulls of baysalt, or other salt an ounce -of cloves and mace, white pepper of each an ounce & of Jamaico pepper, -put it all in whole boyle it an hour boyle it in a quart of milk Scumme -it clean as it boyles, leave the spice in the bottom for the liquor to -feed on & keep it sweet let it stand to cool till the next day and when -cold put in y^e brawn let it stand in a cool place. - - -259. _To stew Eels._ - -Cut them into pieces as long as your finger put them into a flagon -without water season them with pepper and salt and nutmeg and large -mace a bundle of sweet herbs & an onion or 2 set the flagon in a -Skillet of water over the fire so let it stue shake the flagon -sometimes softly when they are half stew’d put in a spoonfull or 2 of -white wine, Sider or vinegar & when ready put a good piece of butter -into them and shake them in ye flagon then dish them upon sippets you -may put in shrimps & oysters if you like it. - - -260. _To bake a Bullocks Head._ - -Breake all the bones when it is slit then season it well w^{th} pepper -and Salt put it into a pot with some water (& a faget of herbs if you -please) and bake it with houshold bread while it is hot take out all -the bones & place it very close in a small earthen pot that is very -deep, and pour in some of the liquor on it (whilst hot) press it close -and when cold take it out & serve it at 2^d course with mustard and -sugar Garnish it w^{th} lawrell leaves & curles of the Vine. - - -261. _A Goosberry Fool._ - -Take a pint of Gooseberrys boyle them and strain them take the yolks of -6 eggs beat them and put them together a little mace sweeten it w^{th} -Sugar to your taste Stir it over the fire till tis thick enough. - - -262. _To dress Soales a fine way._ - -Take a large pair of Soales and flay them on both sides lay them in a -Stow pan with some butter, claret wine and anchovise, Stew them close -cover’d and serve them to table with orange or lemon. - - -263. _A Pasty Crust._ - -A peck of flour 4 pound of butter and 8 eggs and whites. Rub the butter -in breake in the eggs and mix it with cold water. - - -264. _Puff Paste._ - -Take a quart of flour and 2 eggs mix it with cold water then rowl in a -pound of butter and strew flour between, beat it with a rowling pin & -rowle it 3 or 4 times over. - - -265. _Sauce for Boyled Mutton._ - -Put a good handfull of capers into near a pint of claret wine and some -nutmeg let it stew on coles & stir in some butter. - - -266. _Sauce for Rost Shoulder of Mutton._ - -Beat the yolks of 2 or 3 eggs very well, put into them a quarter of -a pint of white wine, a whole onion a blade of mace a little salt, -stir these over a chaffendish of coles till tis pretty thick save the -gravey of the mutton & put into it a little Samphire and capers, let it -not boyle after ye capers are in, take out the onion and pour the sauce -on the mutton and serve it in. - - -267. _A White Pot._ - -Take a quart of new milk boyle in it a nutmeg quarter’d and cinnamon -take out the whole spice and put in some slicet manchet and cover it -close till tis cold then breake the bread with a Spoon put in some eggs -sugar & salt and a piece of butter, the oven must be no hotter than for -a custard, or you may bake it on a chaffendish of coles leaveing embers -on an iron plate on y^e top. - - -268. _A Sauce for all Stew’d Meats._ - -Take all sorts of sweet herbs some onions Shred them all together small -Set it on the fire in a Skillet of water and vargise and salt and mace -when it is boyled almost away put the yolks of raw eggs and thicken it -over the fire and keep stiring then stir in a good piece of butter this -sauce is proper (also) for mutton, lamb, the head and purtenances, or -veal rost’d or boyled. - - -269. _To make Almond Puddings._ - -Wash half a pound of almonds in 2 or 3 waters then blanch them in cold -water in which they have lain in all night then beat them very small -puting now and then a Spoonfull of rosewater to keep them from oyling, -then put them into a quart of sweet cream and the yolks of 12 eggs well -beaten, 3 quarters of a pound of Sugar and as much butter the rine of 2 -lemons pared very thin and mincet very small stir all these together & -bake it under puff paste or you may beat the butter with the almonds. - - -270. _To make Puddings 4 in a Dish._ - -Take a quart of good sweet cream & make pap with it & fine flour pour -it forth and stir in 6 eggs sweeten it with Sugar and a little Salt -some grated nutmeg, a little mace, some rosewater, a little grat’d -bread, couler one of the puddings with spinnage and put currants in -another, & 2 plain, put them in wooden dishes being first butter’d and -tye a flour’d cloth over them put them into boyling water and let them -boyle an hour stick them (when they are dish’t) the green one with -rosemary leaves thick the plain ones w^{th} blancht almonds & that with -fruit with canded orange peel, y^e sauce butter and sugar and Sack & a -little nutmeg you may put in some rosemary if you please. - - -271. _To stew Pidgeons._ - -Take them and cut them in halfs and season them with pepper and salt -put the gibblets in the stewing, fry 6 or 7 rashers of bacon & put into -ye stewing liquor and all stew them in Sider ale and water a bundle or -sweet herbs 2 onions a piece of butter and serve it up. - - -272. _To Boyle a Powder’d Haunch of Venison._ - -Boyle it with a piece of beef when tis half boyled stuf it with time, -marjerome, Savory, and Pennyroyall mincet small with a little sewit -then boyle it till tis ready then lay in boyled turneps in the dish cut -in round slices then lay in the venison and strew it with pepper. - - -273. _To Rost a Carpe._ - -Open and wash it clean, Strip time parsley, sweet marjerom of each -half a handfull mince them and incorporate them in half a pound or 3 -quarters of butter mould it up and put it in the carps belly & sew it -up but first season the belly with pepper salt and mace and a little -ginger bind him on with pack thread fast to the spit, baste it first -with butter afterwards with his own driping very often, when you feel -it tender under the skin it is enough for sauce take the driping of him -& y^e herbs out of his belly and 3 or 4 spoonfulls of white wine boyle -it together and serve it up. - - -274. _A Chicken Pye w^{th} Sweet Seasoning._ - -Take half an ounce of cloves mace nutmeg, a little pepper a small -quantity of Sugar, 2 ounces of Suckets and marrow, dates lemon peel -grapes or green goosberrys according to ye season of the year so bake -them and when it comes out the oven cut open the lid and pour in a -caudle made with half a pint of white wine a piece of butter the yolks -of 2 or 3 eggs stir’d over the fire till tis thick. - - -275. _To coller Eels._ - -Skin the eels and cut them open take out the back bone Take nutmeg -cloves & mace beaten & some salt and strew along ye eel & lay another -eel upon that, then strew more & lay on another then rowle it up round -like a coller of brawn tye it in a clean cloth boyle it till it be -tender in water and salt and a little vinegar keep it in the same -liquor a week. - - -276. _To pickle Trouts or Salmon._ - -Draw them at the gills, wash them clean and dry them in a cloth then -lay them in a dish at length & pour vinegar all over them then strow -salt over them (not to much) let them stand in that pickle an hour or 2 -then take water enough to make a pickle to cover them and put into it a -reasonable quantity of ginger, pepper cloves and mace, with a bundle of -sweet herbs let it boyle half an hour then put in your fish vinegar & -salt altogether so let it boyle till tis enough, if the pickle be not -sharpe enough add more vinegar, and make it to your taste as soon as -tis ready take out the fish & when the pickle is cold pour it on them, -this way will make them eat good and firme and look very well when they -are in season. - - -277. _A Lumber Pye._ - -When you have any cold veale Turkey Capon or rabbit a small quantity -will serve mince it very small. put about twice as much sewit minced -fine grate a penny loafe & put into it mince a few sweet herbs as -marjorum, penny royall, Spinnage &c., season it with nutmegs Sugar -cinnamon a little Salt, rose water a little verjuice 5 or 6 eggs some -currants worke it up altogether between your hand then put it into the -pye, and put upon the meat marrow dates, lemon and orange peels canded -and citheron and Suckets slicet lemon and some barberrys when it is -baket fill it up with a good liquor made of half a pint of vergise the -juice of a lemon butter and sugar and thicken’d with eggs like Caudle -y^e bread will soake a great deal. - - -278. _To make Spanish Biskits._ - -Take the yolks of 10 eggs and the whites of 5 and a pound of sift’d -loafe Sugar half a spoonfull of orange flower water beat all these -together 3 quarters of an hour then shake in 12 ounces of fine flour -and beat it a quarter of an hour more, have the pans ready butter’d & -almost fill them let not the oven be to hot very little will bake them -and slide them out before the pans are cold. - - -279. _To pot Hare._ - -First take all the meat clean from the bones and beat it very well as -to draw out all the sinews and strings then season it with cloves mace -and white pepper pounded very fine there must be as much again pepper -as other spices then mixt it with a sufficient quantity of salt, season -the meat and work it in your hands then have ready some thin slices -of fat bacon free from rasty and take a narrow high crutch and put a -little butter in the bottom of the pan then a laying of slices of bacon -then a laying of hare then bacon, so do till all is in the pot, lay -good store of butter upon top and paste it very close let it be close -stopt in the oven 3 hours, then press it into your other pot with the -back of a spoon very Close puting over it 6 spoonfulls of the butter -it was baked in. So let it stand till the next morning then fill it up -with the same butter if that be not enough add more the pot must be -dry’d at y^e fire. - - -280. _To wash Gloves._ - -Take yolkes of eggs and wheat flour and rub over the gloves like soap -then take a hard brush and warme water and lay them on a board and -scowre them well then take whiteing and water and mix it as thick as -batter and dip your gloves in it and when they are half dry draw them -on your hands and when they are dry beat out the dust and Gum them with -gum dragon with a spunge the gum must be steep’d with cold water the -Coulours are Spanish brown oaker, umber and red ledd. - - -281. _Eye Water._ - -Red rose water and white rose water of each a penny worth, 2 penny -worth of powder of Putty a quarter as much white Sugar candy shake it -altogether in a bottle & drop it into y^e eyes night and mornings. - - -282. _A Rich Cordiall._ - -Two pound of double refined Sugar a quart of fountain water 3 quarts of -the best brandy a drame of oyle of cloves, an ounce & half of spirit of -Saffron, 6 grains of musk, saffron 2 scruples ambergreese 2 grains put -the water and Sugar over the fire till well dissolved and scummed then -strain it into a gallon glass with the brandy mix the other ingredients -in a stone morter very well tye up the Saffron in one little bag and -the musk in another and let them hang into the cordial, which will be -of an amber Coulour. - - -283. _The Lady Ashfields Angellot Cheese._ - -Take 4 quarts of milk warme from the cow, Stroakings is bests, or 2 -quarts of cream, a quarter of a pint of runnet or a little more, & when -it is all together stir it well and let it stand till tis come very -hard then take it up without breaking of it and put it into your vate -very softly when it is all in let it stand till night if made in the -morning then put a little salt at each end and so turn it twice a day -salting it every time you turn it for a week or ten days then slip it -out of the vate and pin a cloth about it till its coat be hardned when -hardned wipe off the salt and butter them to keep. - - -284. _Angellot Cheese._ - -To a gallon of new milk 2 quarts of sweet cream 2 or 3 spoonfulls of -quick runnet Stir it well together, let the curd when come into y^e -vate without breaking it will be all day filling, when in the vate let -it stand 2 or 3 days turning it twice a day salting it at each end -lightly and 2 hours after wipe off the salt with a dry cloth slip them -out w^{th}out breaking if tender bind them in cloths you must have your -milk only warm from the cow your cream cold run it in a paile just -washt with hot water turn not the vate till the next morning, if you -leave any salt on twill corrupt the cheese let them dry in a wet cloth -chang’d every morning when they are very hard spred sweet butter over -them, keep them in sweet wheat straw change them once a week. - - -285. _A Thick Cheese._ - -Take 18 gallons of new milk 2 or 3 quarts of cream put a pint of good -quick runnet when it is come gether it together with your hands drain -out all the whey and wash it with warme water not to hot cut the curd -very small and strewing it about a pint of salt strewing it in as you -cut it then strain away the water then put it into your vates thin ones -first to press out the water well then put the curd out into your thick -vate besure to fill it full that it press close let it stand in the -press 2 days and 2 nights, when well press’d rub salt on the outside as -on other cheeses, when hard if any chink be in them rub them with fresh -sweet butter keep them in a dry place a year old you may eat them. - - -286. _Almond Butter._ - -Take a dish of butter boyle 2 eggs rare put the yolkes to the butter -take 30 blancht almonds beaten fine with rose water or orange flower -water Stir them in the butter strain them through a Cloth with a fit -quantity of Sugar. - - -287. _To Fat Poultrey._ - -For pullets or Capons take barley meale 3 parts and figg dust of oats -one part and make crams of it in paste feeding them twice or thrice -a day & for drink let it not be water, but broken beer mixt with the -powd^r of chalke and sowe up their vent holes with a needle & thread -this fats them in 14 days therefore kill them or they will die w^{th} -fat. - - -288. _S^r William Buttons for those w^{ch} make Bloody Water._ - -Take of red single holliehocks leaves and still them in a rose or -ordinary still (the leaves of the flower) and of this water drink 4 or -5 spoonfulls then take of conserve of white lyllies, made of the leaves -of the water lillies the quantity of a walnut a week or 10 days as you -shall find good in it more or fewer days by him Probatum. - - -289. _A Purge of the Lady Binions._ - -Take 3 drams of rubarbe and put in it a quarter of a pint of white wine -seting it a stoop 12 hours then take it out of the embers in w^{ch} you -must set it to steep and let it cool a little then put to it one ounce -of Sirrop of roses if easie to worke if hard one ounce and half and -drink of it blood warme & when it works take a drink of posset drink -between every workeing. - - -290. _Another of hers for the Green Sickness._ - -Take one pound of capers 1 pound of the best currants you can get boyle -them in a quart & half of strong ale till half be consumed and take of -this a spoonfull of each, capers, currants, & liquor & stir after it. - - -291. _Mr. Walldrons ye Surgeons Cure for Green Wounds._ - -Roman vitriol apply’d not to the wound but to the blood of the wound -wiped on a clean linnen cloth then put your vitriol on the blood ye -last is best and when heal’d by this applications, bind your cloth -(wrap’d up as w^n you dress’d y^e blood) to a stone & thrown into some -well or deep water, then shall ye wound no more trouble you. - - -292. _Mrs. Hellen Parrys Receipte for a Cold._ - -Take ye fairest orange you can get rost it at ye fire then put thereto -a pretty quantity of Sallet oyle sweeten it with Sugar candie or Sugar -drinking it 1^{st} in ye morning & last at night. - - -293. _An Electuary for the Green Sickness or Pain in ye Stomach._ - -Take half an ounce of rubarbe slice it and beat it very well, then take -a quarter of a pound of blew currants wash them & dry them very well -in a course cloth then beat them also very well, then take 2 penny -worth of english saffron dry it and rubed very small then mix all these -together & beat it till it comes to a conserve, so puting it in your -gallypot & keep it for your use taking of it the quantity of a walnut 4 -or 5 mornings together fasting eat not in 2 hours after it but walk on -it add wormseed & liquorish in powders. - - -294. _To Recover or Strengthen a Weak Eye Sight._ - -Take of cloves nutmegs, Grains of each half an ounce of english Saffron -2 penny worth of eye-bright leaves dryed in the Sun a handfull make -all these into fine powder then take 8 or 9 raisons of y^e Sun, stone -them, then put into every of them as much of the powder as will lye on -a penny eating them in a morning fasting not eating an hour after. - - -295. _Mr Gaskins Cordial Powder._ - -Take seed pearle, redd coral, crabs eyes harts horne white amber of -each a like quantity being all finely beaten and searcht, then take of -the powder of the black tips of crabs claws as much of all the rest of -the powders as finely beaten and searcht then mix all these very well -together & make it up into balls with jelly of harts horne, wherein -you must infuse a little saffron so leting them lye untill they be dry -which powder being finely scrap’d may be taken 10 grains in a spoonfull -of oraggons water washing it down with another Spoonfull of the same -water but to a young child seaven grains are sufficient. - -The vertues are many as followeth, first to prevent Smallpox and put -for the disease it recovereth a Consumption if constantly taken a good -space. it is most excellent in all violent feavors burnings and against -all sorts of poyson it serveth to extirpate and master the venome of -ye pestilence when no bexra lemia Sigillata Beazers Stone or unicorns -home though taken in a double proportion can match or shew its Selfe -equivalent it is very good for the passions of the heart and for that -most Singular probatum it also helpeth ye quotidian & double tertian -agues the quartain I cannot much commend it for only it comforts the -spirits and mittigates the fits but for all other agues very good being -taken in time it preventeth a man from all diseases and infections and -continues their health and viggour working without any viollence to -nature and in agues without any sensible motion for it provoketh not to -purge or vomit nor give any offence at all to ye herb smell or stomach. - - -296. _The Lady Marquese Heartfords Re^{ct} for all Agues._ - -Take halfe a pint of white wine and the quantity of a walnut of London -or other treacle put them both together into a porringer and stir it -till it tis dissolved then put them into a half pint pot and cover it -close seting it in embers that may but keep it warme the space of 5 -hours then when you go to take it oft opening the Lidd let it first -simber a quarter of an hour upon a very gentle fire then take it off -the fire and stir it a little then cover it & take it blood warme when -you go to bed the night before your fit comes for your supper you may -eat some light spoon meat it will cause you to sweat all night but must -not be taken till after the 3d fit. probatum. - - -297. _An Excellent Powder to Cure a Defective Memorie Gidieness in ye -Head or any other Distemper in the Brain._ - -Take 3 ounces of seana leaves zedoane commine parsley and dill seeds -of each one ounce ginger half an ounce cloves nutmegs gallingall -pimpernell roots sage rue vallerian Annyseeds of each a quarter of -an ounce pound all these small then mix them very well together with -4 ounces of white sugar candie finely beaten of this you must take -mornings and evenings a dram at a time drying your herb well before you -make it this is ye Lady Wroughtons with the following ointment. - - -298. _An Ointment for the Giddiness in the Head or any other Distemper -in Ye Brain or Deffect in the Memorie._ - -Take white lillyes colwort leaves wild balme of each one dram being -pounded put them into a pot with 2 ounces of Sallet oyle fresh butter -as much as all the rest 3 spoonfulls of the spirit of Sack 3 times -rectified water of rue of sage of Sallendine of each 2 spoonfulls -temper these well together and set it in embers to keep it warme 8 -hours then strain it through a cloth, then boyle your liquor till it -be as thick as honey on a mild fire then take it off the fire and put -it in a wide mouth’d glass and Sun it till it come to the colour of -copper so keeping it for use when you have occasion to use it anoint -the hinder part of the head your poule and temple especially warming -it when you use it and keep the head warme some time after this is best -made when the Sun is hottest. - - -299. _Mrs Skillins Re^{ct} for the Yellow Jaundise._ - -Take a pint of strong beer or Ale 9 earth wormes Slit them and Scoure -them from their slime then take a handfull of Sallendine and one penny -worth of Saffron and put all these together and let them boyle up once -or twice then let them stand till they are cold then strain them out & -drink this 3 mornings. - - -300. _The Lady St Johns Aproved Re^{ct} for the Stone._ - -Take 20 bees and kill them as they come out of their hives dry them -on a tile stone or fire shovel then beat them into fine powder take -then some snail shells such as snails have left the clearest and most -transparent of them and beat them into very fine powder then take a -double quantity of this and mix with a single quantity of your bee -powder and put as much of both these powders very well mixt as will -lay on a 6 pence into half a spoonfull of Sirrop of althea called -marshmallows stiring it well together so giving it to ye party w^{hn} -the fits upon them and he shall find (God willing) present ease if you -please you may an hour or 2 after give the party a good draught of -white wine wherein you must boyle half a handfull of prosper and as -much pellitory of the wall. - - -301. _For a Cough a Drink by Dr. Bauyer._ - -Take 3 quarters of an ounce of french barley of the finest you can get -wash it in 3 or 4 waters then let it steep one night in water in the -morning pour away that water then put the barley into a quart of Spring -water and a small spoonfull of anyseeds with it boyle these together -till half the water be consumed then strain away the water and let it -stand and settle the space of an hour then take the clearest of this -water and sweeten it with white Sugar Candie to your liking swallow -down thereof as leasurely as you can a spoonfull or 2 in your coughing -fitts making it first blood warme before you drink of it. - - -302. _An Aproved Rect. for a Consumption._ - -Take 4 bunches of turneps and 12 bunches of coltsfoot leaves sweet -fennell seed annyseeds carraway seeds coriander seeds of each half -an ounce bruising them in a morter 4 ounces of english liquorish not -scraped or bruised but sliced thin half a pint of hysope water half a -pint of red rose water 4 ounces of white Sugar candie 5 or 6 ounces of -the best hive honey then 1^{st} you must pare your turneps then take a -well glazed earthen pot that is strong and lay in the bottom thereof -some of your coltsfoot leaves and strew thereon some of your liquorish -and bruised seeds then lay a laying of turneps then leaves then seeds -again then more of your seeds all over and down the sides of the pot -then your liquorish and seeds then your turneps so laying your lays -till all be in the pot but the last lay must be coltsfoot leaves then -cover your pot up close with paper or paste and set it in a bakers oven -with their peck loaves and when it drawn strain it as soon as you can -into a great yellow pipkin that will hold a gallon then put in your -waters and Sugar Candie and set it on the fire till ye Sugar candie be -dissolved then take it off the fire and put in your honney and keep it -stiring till your honney be dissolved then cover it w^{th} y^e cover of -the pipkin till it be cold then put it in glasses or bottles and keep -it in as coole a place as you can and drink thereof 3 times a day blood -warme the quantity of a quarter of a pint at a time fasting an hour -after. - - -303. _An Aproved Re^{ct} for the Wind._ - -Take a quart of white wine and a thimblefull of parsley seed the like -quantity of annyseeds and so much more of fennell seeds & carraway seed -and one penny worth of liquorish and half an ounce of nutmegs and a -lemon sliced put all this together in the wine and boyle it till half a -pint of the wine be boyled away then put into it a quarter of a pint of -Spearmint water and one penny worth of treacle & half a pint of fennell -water & so keep it for your use & when you have occasion drink of this -3 or 4 mornings when you rise and last at night & let it be blood warme -when you drink it this is excellent for what it is mentioned. - - -304. _For Convultion Fits in Man Woman or Child._ - -Take 3 drops of cats blood in breast milk or cowes of the milk one -spoonfull blood warme mingle the milk and blood together puting thereto -a grain of musk and give it the patient an hour before the fit if you -know at what time it comes if not then as soon as they find it coming -let them drink it. this is aproved. - - -305. _A Cordial Water of any Cherries._ - -Take one pound of cherries pluckt off their stalks then take 2 quarts -of claret wine and half an ounce of nutmegs and an ounce & half of -cinnamon and beat them to powder then take half a handfull of balme -tops 10 tops of rosemary spriggs then mix all these together and let -them steep 24 hours then put them in a hot still and let your water -distill with a soft fire into your glass and before you stop it up put -thereto 2 ounces and a half of white Sugar candie finely beaten & hang -therein a grain of musk So stop it very close and keep it for your use -it being good for any oppression at the stomache & to comfort ye heart. - - -306. _S^r Roger Pallmers Teeth Powder._ - -Take a quantity of Sandoues and half as much allome and burn your -allome then take a quarter so much bole-ameniacke and you must scrape -your bole-ameniacke beat your sandoues and allome into fine powder then -mix them all well together So keep it dry (or it will run to water) -and rub your teeth with it weting your finger to make the powder stick -and wash it off either with clarret white wine or water every morning -w^{ch} will long preserve y^e teeth. Probatum. - - -307. _Dr. Feners Strengthening Broth to Thicken any Sharpe Humour._ - -Take a pullet put it to boyle in 7 pints of fair water first breaking -& quartering and washing it before you boyle it and when it boyles -scumme it very clean of shavings of ivory and hartshorn of each one -ounce which ye night before you use you must first infuse it in hot -water add to them an ounce of french barley of cumffry roots thinly -sliced the quantity of four fingers of china roots thinly sliced one -ounce of dates finely sliced 2 ounces of gume dragon a dram of dry red -roses a small handfull, of burnet a handfull let all this boyle gently -the vessel cover’d till half be consumed then take it from the fire and -put thereto 2 ounces of old conserve of roses dissolved first in half -a pint of clarret wine and one ounce of marmelade of quinces 2 ounces -of peniedice of sugar one nutmeg thinly sliced so much cinnamon and of -the wood of red saunders thinly sliced or grossly beaten as your little -finger then set it on the hot embers to infuse 6 or 7 hours the vessel -close stop’d as I have direct’d and when it has infused as aforesaid -increase the fire y^t it may boyle and so soon as you perceive it boyle -take it off the fire & about half an hour after strain hard away the -broth and drink of this half a pint warm in the morning & at 4 a clock -in y^e evening. Probatum. - - -308. _A Wash for the face after y^e Small Pox._ - -Take a gallon of small white wine and 8 pints of rosemary flowers 3 -pints of shell snails 3 lemons sliced thin, of balme & flax seed of -each a handfull 4 sheets of Venice paper and a dog of 9 days old take -the snails out of the shells and wash them in 12 waters then drain -them in a linnen cloth kill also the dog and flay it and fling away -the head dry the 4 quarters in a linnen cloth then put all this into a -glass still together and draw it with a pretty quick fire y^e 1^{st} -pint will be the principal the 2^d and 3^d very good put to each pint -2 ounces of white Sugar candie finely beaten & so keep it for your use -bathing it 3 times a day with a fine cloth or tuft of white raw silk. - - -309. _To make Runnet Cream._ - -Take a quantity of the best cream and boyle it and when it hath boyled -very well take it off and season it with Sugar and amber-grease mix’d -with a little rosewater but you must not put them in when your cream is -to hot but stir it till it be but warme and then put in a little runnet -as much as you think fiting then stir it till it be cold then serve it -up. - - -310. _To make Egg Cream._ - -Take a quart of the best cream and boyle it then take 9 yolkes of eggs -beat them well with a little rose water and season it with Sugar and -some amber-grease and when your cream is well boyled put your eggs so -prepared to it and let them have a walme together but it must be stir’d -all the while then take it off keeping it stiring till it be cold. - - -311. _To make Plumme Cream._ - -First take your plummes pare them and cut them from the stone then -slice them very thin and put them into a tankard then set it into a -Skillet of boyling water upon the fire that the water get not into your -tankard so let it boyle till it comes to a jelly then take it out and -beat it with Sugar & rosewater cut it into quarters and put some large -mace into it so let it boyle well then take it and stir it till it be -but warm then put in as much of your plumme stuff as will thicken it -and so beat them altogether and when it is cold serve it up. - - -312. _To make Apple Pasties._ - -Take of the best apples and pare them and core them and slice them very -thin and season them with Sugar and a little ginger and orange peels -& so stir it well together and put them into your paste which is best -when thinest. - - -313. _To make fresh Cheese and Cream._ - -Take a quart of new milk and a pottle of cream boyle them with whole -cinnamon large mace and sliced nutmeg then take the whole spice out -and coole the cream very well then wring a whole lemon into a little -whitewine vinegar as much as will turn the curd then take the curde -off with your hand and put it into a clean cloth tye it with a thread -& hang it up y^t the whey may drain out of it, in the mean time take -a quarter of a pound of almonds blanch them and grind them very well -as fine as you can then mingle the curd and the almonds being finely -beaten together and put 2, 3 or 4 spoonfulls of rosewater 2 grains of -ambergrease one grain of musk Sugar as much as you please and being -mixt together rub them through a hair sive with a spoon. - - -314. _To make Dutch Waffers._ - -Take a pottle of milk and warme it 2 spoonfulls of yest temper it with -a little cold milk and a pretty quantity of salt as may season your -waffers then put it into your milk and 3 manchets which you must first -soake in your milk cuting away the crust then breake it small and put -to it so much flour as will make it batter as thin as pancake batter -beat 18 eggs very thin with a little salt and put them first to your -milk if you will you may grate your bread and mingle it with your flour -and then stir it very well in your milk and eggs melt half a pound of -butter and put it to your batter and set it ariseing in the chimney -corner being cover’d with a cloth till it rise very well and then heat -your irons and take a piece of a bottom cruste and spread it with -butter and so anoint the irons with it then put some of your butter in -ye irons but not to much bake it awhile on that side then turn it on -the other side in like manner and Serve it up w^{th} butter and Sugar. -Probatum. - - -315. _To make Cracknells._ - -Take a pound of fine flour and half a pound of fine Sugar finely -searched mingle 3 parts of the flour with the sugar and a few anyseeds -and colliander seeds take 2 ounces of sweet butter and melt it with -2 spoonfulls of rosewater put in it one grain of musk one grain of -ambergreese made into dust with a little sugar mingle it with your -flour and sugar and make your paste with your liquor make it into thin -round cakes and so bake them no thicker than a plate make them up with -the rest of the flour and dust your paper very thick prick your paper -very thick before you lay them on when you set them in the oven wett -them over with the yolk of an egg and rosewater beaten together so bake -them in a reasonable hot oven. - - -316. _The Lady Jenkinsons Ointment for ye Pain in ye Stomach._ - -Take one handfull of garden tansey the like quantity of rosemary one -handfull of cammomile shred all these and then boyle them in one pound -of fresh butter till the strength of the herbs be boyled out then -strain it and keep it for your use. - - -317. _To stop vomitting for one in a Consumption._ - -Take of nutmegs cloves cubibs Sasanas of each an ounce Cinnamon -Gallingall roots Sippris roots Sasaperilla of each half an ounce put -all these in a jugg with a gallon of Sack or white methegline stop it -close and infuse 2 hours then run it through a bag then put in 3 grains -of muske as much ambergrease and half a pound of sugar you must set -it to infuse on some hot embers or near the fire that it may a little -warme then through the bag run it again when it is cold so keep it for -your use takeing of it morning and evening fasting 6 spoonfulls. - - -318. _The Lady Jenkinsons way to preserve Barberries._ - -Take the fairest and best colour’d barberries & take out (with a -needle put into a stick) the stones then put your barberries into a -silver bason w^{th} as much clariefied Sugar as will cover them and -so let them boyle in a seething pot of water leasurely till you see -your barberryes tender and the sirrop well coloured then take up your -barberryes and put into your sirrop half a pound of Sugar finely beaten -and so let your sirrop boyle till it be thick to a jelly and when it -is cold put in your barberryes & they will seem quaking and so you may -keep them all the year. - - -319. _To make Sugar Cakes._ - -Take a quart of fine wheat flour finely search’t half a pound of Sugar -beaten and searcht mingle these together with the yolke of an egg and -one pound of butter and one spoonfull of rosewater knead all these -cold together then make your cakes round and thin and prick them thick -laying them on flour’d papers so bake them in your oven. - - -320. _To make Biskit._ - -Take half a pound of sugar finely beaten 7 yolkes of eggs 5 whites beat -ye sugar and eggs together an hour then having your oven ready put -in five ounces of flour and a spoonfull of carraway seeds stir it to -mingle all well together then have paper ready cut and put a spoonfull -on every paper and so fast as you can hasten to the oven they will soon -be baked if y^r oven be hot as for manchet. - - -321. _To make Cheese Cakes._ - -Take new milk cheese when it is well pressed and work it with your hand -till it be like pulpe then work it with some cold butter and put in 6 -yolkes and 2 whites some plumpt currants season it with nutmeg cinnamon -& Sugar and so make them up in very good paste. - - -322. _To make Almond Loaves._ - -Take a pot of milk and put so much runnet to it as will make a fine -tender curd then drain it very dry then take the yolks of 6 eggs a -spoonfull of rosewater 3 or 4 spoonfulls of cream 3 spoonfulls of -flour and 2 of grated bread So season it with Salt Sugar and nutmeg -then being well mingled, make them like loaves and bake them in wooden -dishes and bake them very quick or else they will flat when you serve -them then let their sauce be rosewater butter and sugar. - - -323. _Mrs Daniells Re^{ct} to make White Metheglin._ - -To every 3 gallons of water put one gallon of honey seeth the same on a -moderate fire till the third part be consumed scumming it clear stiring -it with a Scummer now and then to raise the honey from the bottom w^n -its sodden enough it will be clear in boyling by which you may know -it is boyled suffitiently then put it into a sweet vessel to every 3 -gallons so boyl’d and clear’d put one quart of good ale barme the next -day draw y^e same liquor into another vessel leaving the grounds in the -bottom & then put new barme the same quantity after it’s again thus -purified and so let it rest in the vessel puting in your bag of spices. -The Lady Downs adds Sweet marjerom, rosemary pennyroyall, violets, -sweet bryer tops, fennell balme tops lavender tops and time the best of -seeds corriander carraway and anyseeds, of spices ginger nutmegs cloves -and mace the spices and seeds to hang in a bag in the barrell, these -herbs and spices to the quantity of 8 gallons half an ounce or better -of each. But with this addition twill not be so white. - - -324. _Another of Hers to make White Metheglin._ - -To 12 gallons of water you must take rosemary half a handfull broad -time, sweet marjerrom, egremony, harts tongue burrage buglace of each -one handfull of violet flowers 2 handfulls of jillie flowers one -handfull anyseeds corriander carraway parsley seeds of each one ounce -well bruised w^{ch} with the seeds boyle the herbs in the water till it -comes to 10 gallons then strain it out and let it coole a little put in -your honey good hive honey and stir it together ading so much liquor -as will bear an egg to the breadth of 6 pence then take the liquor and -put it over ye fire and boyle it a little but scumme it very well, then -make it cold and put a little fresh ale barme into it then put it into -a barrel & when it hath done working put in a little bag of such spices -as you please with a small quantity of musk. - - -325. _To make a Silliebube._ - -Take a pint of white wine a pint of mornings cream and a quarter of -a pound of Sugar and put them in a bason and beat them well together -till it come to a froth then pour it into a Syllabub pot and milk a -suffitient quantity of milk upon it and let it stand in a coole place -till night for the longer it stand so it grow not sour the clearer the -drink will be and the firmer ye curd. - - -326. _To make a Posset without Milk._ - -Take a pint of Sack and as much ale and put them into that you will -make your posset in and in a skillet of water set your pot with the ale -and wine till they boyle then season them with Sugar and other spices -then take the whites of 16 eggs and the yolkes of 2 or 3 and beat them -till they be as thin as water and when your Sack and ale doth boyle -pour your eggs upon it as you would do milk stiring it that while with -a spoon. - - -327. _To make Sugar Puffs._ - -Take half a pound of the finest sugar beat and search it as fine as you -can then put it in a stone alabaster morter then take the whites of 4 -eggs beat them to a froth and put it to your Sugar and beat it with -your Sugar as white as you can and as fine as may be then put as much -civet as a pins head and as much musk then butter your plates & wipe -then afterward lay them in workes bake them in an oven after the bread -is drawn or pyes you may put seeds if you please. - - -328. _The Lady Jenkinsons Plumme Cake._ - -Take a peck of fine wheat flour 3 pound of butter breake your butter in -pieces into the flour till it be crumbly and then take 8 pound of y^e -best currants and put them in with a quarter of an ounce of mace & one -ounce and half of nutmegs a pound and half of loafe Sugar a spoonfull -of salt and an ale pint of Scaulded cream and a pint of cream cold -something better than a quarter of a pint of sack 6 eggs both yolkes -and whites a pint of new ale barme strain’d, mingle all these together -but do not knead it longer than to mingle it, then set it before the -fire to rise, which will be in half an hour, it must be cover’d with a -blanket, when you rowle it out you may if you will put a sheet of other -paste under it the oven must be well and hot and it must stand in the -oven at least 3 hours when it is almost baked you may draw it to the -mouth of the oven and see it as you do tarts. - - -329. _To make Light Bread the French Way._ - -Take half a peck of fine dress’d flour and a pint and half of the best -ale barme & as much fair water made hot not to Scauld y^e barme but -hotter than to endure your hand in it then put your barme to it and -season it w^{th} a small handfull of salt then make your dough with it -& knead it well together & as fast as you can make it into 16 small -balls & spread a woollen cloth to lay your loaves on & cover them with -ye same on board lay them one by one not to touch then put them in the -oven when you go about your dough you must not let it stand to long but -there is no directions to be given when to draw, but you must draw it -as you see Cause. - - -330. _The Lady Buttons Almond Butter._ - -Take the best Jourdan almonds and blanch them beating them very small -with sweet cream and strain it out and put in as much Sugar as will -sweeten it beat your almonds after the first straining 3 or 4 times -then set it over a gentle fire till it is pretty thick then put it in -a cloth to whey So let it hang all night to drain then turn it into -dishes. - - -331. _The Lady Bidollyps Rasberry Wine._ - -Take to every gallon of white wine 2 quarts of rasberryes bruise them -then put them and your wine into a stone pot and add to every gallon of -wine a quarter of a pound of sugar so cover it close and let it stand -steeping 5 days stiring it once every day then take an hipocras bag & -wet it with milk and so run your wine through it several times till it -run clear then draw it off into bottles and let it stand 3 week with -the corkes but slightly put in then put into each bottle a knob of -sugar and stop up your bottles then very close & tye down y^e corke & -set them in a coole place and it will keep a great while. - - -332. _The Lady Ashfields Metheglin._ - -Take fair water and the best honey beat them well together but not in a -wooden vessel for wood drinks up your honey put it together in a kittle -and trye it with a new laid egg which will swim at top if it be very -strong but if it bob up and sinke it will be to weake and you must add -more honey one quarter of honey to a gallon of water will make it very -strong then boyle it an hour and put in to it a bundle of herbs what -sort you like best a little bag of spices of nutmegs, ginger, cloves -and mace and cinnamon Scumme it well all the while it boyles when it -hath boyled a full hour take it off and put it into earthen pans and -so let it stand till the next day pour out all the clear of it into -a good vessel that hath had sack or white wine in it let your bag of -spices hang in it and so let it be very close stop’d & well filled and -let it stand a month longer then if you desire to drink it quickly you -may bottle it up if it be strong of the honey you may keep it a year -or 2, but if weaker than the proportions above writen then it will be -ready in 3 months to be spent rosemary time & sweet marjeron are ye -herbs should go into it a sprig or 2 of each. - - -333. _The Marleborow Cake._ - -Take a peck of fine flour to it 4 pound of currants 4 pound of butter -of cloves mace nutmegs carraway (or corriander) of each a quarter an -ounce but most of mace a pound of Sugar a pennyworth of Saffron Sack -and rosewater ale yest something less than a pint so make them up into -cakes about 2 inches thick prick them w^{th} a bodkin and bake them for -your use. - - -334. _To make ye Spanish Cream._ - -Take 5 quarts of milk warm from the cow and when it’s boyl’d up to ye -top of the Skillet have a quart of cream ready and put it into the milk -and stir it well about while on the fire then take it off and put it -in 3 or 4 Sallet dishes and let it stand in a coole place that day and -a night ye next day take ye cream clean off and put it in a deep gally -pot and put as much Sugar as will sweeten it and with a spoon beat it -till it be as thick as cream in a churn when it is ready to break and -then put it in a dish in what fashion you please with raw cream with it -or rather about it. - - -335. _A Cabbidge Cream._ - -Take fresh milk and scauld it and while very hot put it in severall -pans and let it stand till there be a yellow scumme upon it then cut -the scumme in ye middle then take it off the milk and lay it on a -sawcer which put in your dish you will serve it in with the bottom of -the sawcer upward when the sawcer is all cover’d with the cream search -some fine sugar through a tiffanie upon it and sprinkle some rose or -orange flower water upon it then take the same milk and do as you did -before so make your cabbidge as big as you will. - - -336. _My Lord Howards Re^{ct} for Sherbett._ - -Take 12 lemons and 12 oranges pare them as you pare an apple neither to -thick nor to thin then pinch out the juice out of your peels into sugar -next strain out the juice of your oranges and lemons into a pound of -powder Sugar then mingle all your juices together and let them stand -all night then the next day add another pound of sugar and let it stand -till it dissolves then bottle it up for your use keeping it coole and -perfumeing it to your likeing. - - -337. _To keep Damsons all the Year._ - -Take 3 pounds of the fairest Damsons off the tree and wipe them and -pick them with a few holes and lay them one by one in earthen dishes -and after y^e bread is drawn set them in the oven but not to hot let -them stand a day to coole after they are drawn then take a pound of -sugar to 3 pounds of Damsons and lay a thin paste in the bottom of a -Skillet and lay your damsons close one by one the rest strew between -and over your damsons to cover them so put them hot into your pot and -the liquor hot also to them so let them stand till through cold then -clarifie butter and put on them not to hot and so let it coole then -cover it close and keep it for your use all the year & when you take -of them to use and breake your butter you must keep the same butter to -cover the remainder till all the damsons be spent. Probatum. - - -338. _Oyster Porrage._ - -Take a barrell of oysters and in opening them save all the liquor -with them put a quart of white wine and a little mace a whole onion -and 5 anchovise set them over a gentle fire and let them stew till -you conceive them ready then take the yolkes of 16 eggs well beaten -together and so put them into your oysters stiring it constantly to -keep your eggs from curdling and when you find them enough stew’d take -it off the fire puting into it half a pound of sweet butter and rub the -bottom of your dish with garlicke or shellot and serve them up with -sipputs round the sides of your dish. - - -339. _To make Pancakes._ - -Take 8 eggs whites and all beat them very well and put to them a quart -of cream and as much flour as is needfull then take a pound of fresh -butter and melt it and throw into your batter and a nutmeg grat’d and -so fry them without any other butter in the pan your batter must be -made an hour or 2 before you frye it up eat them with juice of orange -and Sugar. - - -340. _The Lady Seymours way to Coller Beefe._ - -Take a flanke of the youngest beef you can get and cut it into 3 pieces -& put it into a paile of plump water and put 2 quarts of salt peeter to -it and so let it lay 4 days then take it out and take nutmegs cloves -and mace a reasonable quantity and a little pepper beat altogether -then take a handfull of sage and half as much young bay leaves shred -very small and mingle ye spices and them together and strew them -between every laying of beef and so rowle it up in collers very close -and keep fast with skewers as you tie it up then put in a pot with 3 -pints of claret wine and a gallon of strong broth of mutton or fresh -beefe before you lay your coller beefe in water take off the scumme in -the inside and when you put the collers in the pot cover it with the -scumme then lay the over scumme 3 pounds of beefe sewit the pot must be -very close past’d up and set in the oven with brown bread & stand 10 -hours then take it out of the pot from the liquor and keep them dry for -your eating. - - -341. _To boyle a Rump, Surloine, or Rearing of Beef._ - -First corne it well with salt 44 hours at the lest or 48 if the time -will permit then take of the marrow of the beef or the beef sewit -the length of your finger then take sweet herbs as marjerom, winter -savorie, pennyroyall, and some time mince them small with your fat or -marrow & so stuff it in 4 or 5 rowes all over your beef boyle it with 4 -or 5 onions whole then put in pepper and ginger very small beaten only -as much as will give it a taste when all these are half boyled put into -the broth half a collender of any wholesome sweet herbs grossly cut put -into the broth a little vinegar when it is throughly boyled serve it -up w^{th} good store of white sippets in your dish pour your broth and -herbs upon the beef before you boyle y^e beef wash off the salt and cut -off the fat very well otherwise ye broth will be too fat and too salt -and when your onions are boyled enough take y^n out also for they are -only to give a taste but not to be seen or served in. - - -342. _To preserve Oranges or Lemons._ - -Take oranges or lemons large and well colour’d and with a little grater -grate off the very outside and deep colour then lay them in water 3 or -4 days then boyle them very tender shifting your water 3 times but let -your water be hot which you shift them with in boyling to take away -their bitterness from them and when they be very tender then take them -out into some earthen dish and with a penknife cut a little hole in the -top and take out all the kernells, then take to every pound of oranges -a pound and half of good loafe sugar and to every pound of Sugar half a -pint of fair water and breake your sugar and mix it with your quantity -off water and boyle it to a pretty sirrop then take it off the fire and -when it is between hot and cold put in your oranges and let them simber -a little but not boyle to fast, for fast boyling will make them hard -and tough then put orange and sirrop together in a pot and let them -stand 3 days then take out the oranges again and put some more Sugar -into the Sirrop & boyle it something thicker and scumme it clean and -when it is almost cold put in your oranges again and then set them on a -soft fire as before leting them only simber half an hour and then put -them up for 3 days more and the 3^d or 4^{th} day do likewise as before -to take out the oranges again and let y^m simber another half hour then -take them off the fire and put your oranges first in your pot you will -keep them in then pour the sirrop on them and let them stand till they -be cold then tie them up to keep. - - -343. _To preserve Pippins Green._ - -Take pippins when small and green off the tree pare a few and slice -them and boyle them in a quart of fair water till they be pap then -drain them through a cloth into a bason of earth then put the liquor -into a skillet with a pound of clarified Sugar and put as many green -pippins unpared as that liquor will cover and so let them boyle softly -and when you see them boyled as tender as a colding then take them off -and peel them the upermost white skin and then put them in your sirrop -again & boyle them till the sirrop be thick and your pippins will be -green and you must pot and keep your pot near y^e fire. Probatum. - - -344. _To preserve Cherries._ - -Take 6 pound of fair cherries and 7 pound of double refined Sugar then -take a pound of cherries and pick off the stalks and bruise them into -a gallypot and set it in a skellet of water and boyle a good while -puting a little water to get out all their juice the whilst they are -infusing stone your raw cherries and as you stone them put them into -some of your sugar finely beaten which will keep them from turning -black and when you have stoned all of them laying them in a preserving -pan strew on your cherries a third part of your Sugar and then pour on -your strain’d liquor of your other cherries to the raw cherries in your -preserving pan and set it on a charcole fire and so let it boyle very -leasurely takeing off the scumme as it rises and very often shake them -and stir them up from the bottom takeing them off the fire sometimes -to scumme them clean and let them boyle a pretty while then put in -the other part of your Sugar and let them boyle very high to clear -them & when they be boyled enough just as you be going to take them -off fire take a lemon and cut it in the middle and take out the seeds -and squeeze out y^e juice into the cherries all over them then take -them off the fire and take a sheet of cap paper and lay all over the -cherries to take off y^e remaining scumme very clean then take out the -cherries leaving them in your sirrop to cleanse them from the scumme -then when the sirrop is also cleaned of scumme pour it to your cherries -in your pot and when they are throughly cold tie them up in your pot -sometimes opening & stiring them will keep them from candieing & they -will keep the better. - - -345. _The Carraway Comfit Cake without Fruit in it._ - -Take 2 pound of fine flour 3 quarters of a pound of fresh butter a -pound of Sugar both these put into the flour dry (the butter in many -small pieces) 7 yolkes and but 3 eggs more which put into the 7 with -their whites also and beat them very well together with 4 spoonfulls -of Sack and as much rosewater first steeping in the Sack and rosewater -6 pennyworth of saffron some nutmegs grated then take half a pint of -cream boyled and cool’d again then take a pint and quarter of very -good ale yest and mingle it with the cream eggs and spices sack and -rosewater, warming it altogether milk warm keeping it stiring while you -warm it & when warm pour it into your flour, covering it over lightly -with the flour & so let it stand a quarter of an hour close cover’d -then mingle it all very well together and add thereto a pound and a -half of carraway comfits w^{ch} when all very well mix’d put into a -paper hoop & set it in an oven prepared for it 3 quarters of an hour -for if it stand to long it will run abroad & be heavy. - - - 346. _The Lady Marquess of Worcester’s Re^{ct} to sugar all Sorts of - Sharpe Fruits or Herbs to dry or Flowers._ - -Take the whites of eggs and beat them to a froth and when the froth is -high dipe your fruits herbs or flowers and have some fine sugar double -searched and while they are wet with the froth dipe in your herbs -fruits or flowers into your sugar your fruit must be spent but your -herbs and flowers will keep all the year. - - -347. _To preserve Chyna Oranges._ - -Take what quantity you please of chyna oranges and with a smaller -grater grate off the yellow peel (the deepest and ripest oranges do -best and clearest) let your grater be very clean else it will change -the colour, and take great care you grate not to deep and as you grate -them put them in water or they will turn blackish and when you have -done them all wash them in 2 or 3 waters and have a kettle of clear -water to set them over the fire for a quarter of an hour let them boyle -in this first water then have another kettle of water boyling and shift -them into it so shifting them into fresh kettles of boyling waters 5 -or 6 times so boyling them till they be so tender as a straw may go -through them then take them and with a penknife cut out a round piece -in the bottome and keep it to go in again, after you have first taken -out all the seeds very clean with your little finger and preserved -them and are going to pot them up then only you must put in the piece -you cut out as a Stople to them you must weigh them when they are -boyled and to every pound of orange you must take 2 pound and a half -of double refined sugar and to every pound of sugar you may put almost -half a pint of fair water, divide your sugar into 3 parts then take -one part and put into all the quantity of water stir it together in -a great Skellet and set it on the fire and let it boyle a little and -Scumme it clear then take it off the fire and let it be pretty coole -then put in your oranges and set them on a soft fire and let them not -boyle but simber a little while then take them off the fire puting your -oranges 1^{st} into a pot and then pour on the sirrop to them and let -them stand 3 days then take the oranges from the sirrop and put your -sirrop into a skellet and put the second part of the sugar and pare and -core and quarter 6 John apples and put them into your sirrop and set it -on the fire leting it boyle quick till it be much thicker than it was -before when you think it thick enough take it off y^e fire and let it -be almost cold then put in y^e oranges again and set them on ye fire -and let them simber half an hour as before turning them often (or they -will not be all over of one colour) then take them off the fire and pot -them up as before to stand 3 days more, and at the 3^d days end take -out the oranges and put in y^e 3^d part of your sugar into the sirrop -and 6 more John apples ordered as before in with the sirrop and boyle -it very thick then take it off and set it acooling as before then put -in the oranges and give them one boyling up or 2 but have a care in -boyling they do not harden but take them off the fire and when they are -quite cold tye them up in your pot very close to keep for your spending -remember to take out the apples before you put in your oranges or that -they be so tender as to make the sirrop. Probatum. - - -348. _A Cake for Ordinary Uses._ - -Take 4 pound of fine flour warm it in an earthen pan by the fire then -break in a pound of fresh butter and a pound of sugar mixing both -very well into y^r dryed flour then take 10 eggs put in but 3 of the -whites and beat them very well then put to your eggs when well beaten -3 spoonfulls of rosewater and a quarter of a pint of sack a quart of -good ale yest more yest if not very good a pint of cream boyled and -cooled again some salt a nutmeg grated and some cloves & mace beaten -also small mixing all very well together and warm it milk warm & so -pour it to your flour very well covering it up warm for a quarter of an -hour then put in a pound of raisons of the Sun stoned and cut small 3 -pound of currants clean washt rubbed and dryed all which mixt very well -together and put it into a paper hoop and set it in a oven as hot as -for small bread and let it stand one hour and a quarter which will be -long enough. - - -349. _Madame Brewen’s French Way to make ye Runnet or Trifle Cream._ - -Take the blossomes of hartiechokes when they blow and keep them dry all -ye year for your use as you do other flowers and when you would make -this cream put a few of these blossomes in about a spoonfull of flowers -to a pint of cream or new milk and it will turn it as well as runnet -and give a more pleasant flavour. - - -350. _Cowslips into Plummes to make Wine._ - -Instead of cowslips take Plummes and slit them and put them into a -vessel with a tap in it then take as many gallons of water to your -Damsens as you please & to every gallon of water a pound of Powder -Sugar and boyle it till it be clear of ye Scumme then pour it on your -Damsens into your vessel boyling hot first puting in with your Plummes -some raisons of the Sun Stoned so stop it up 5 or 6 days then draw it -off through a strainer and when the vessel is clean pour it in again -when it’s strain’d and set it to working with a toast spred with ale -yest and let it worke and after working let it stand 4 or 5 days a -clearing then draw it into bottles and put a raison of the Sun Ston’d -and a nob of Sugar in each bottle & stop it loosly 2 or 3 days else -they will fly but afterwards stop your bottles as fast as you can and -set them very coole. Probatum est By ye Lady Seymour. - - -351. _My Lady Seymours Pancake._ - -Take 12 yolkes of eggs 2 large nutmegs grated a little Salt to season -it and 4 full spoonfull of Sugar beat these together halfe an hour then -stir in as much fine flour as will stiffen it as soft as a pudding then -add to all these a quarter of a pint of Sack & beat it in till it be -well mix’d then beat in cream a little and little till it comes to a -thin batter so fry them up with a quick fire either with beef lard or -fresh butter make your pans first hot with ordinary batter which will -make your best fry the better, it is ye best way to make them eat short -and light not to make your batter before you are ready to fry them up. - - -352. _My Lady Ffosters Metheglin._ - -Take so much clear honey in cold spring water it must be such water -as will bear soap well and mingle your water and honey till it will -bear an egg when your honey is dissolved in your water cold then put -it in a kettle and boyle it 2 hours still scumming it while any scumme -will rise then put it into coolers and when coole as wort to every -12 gallons of liquor put a large quarter of a pint of ale yest then -barrel it up filling your vessel not full about 3 fingers breadth of -ye bung hole and hang in your barrell an ounce and half of nutmegs -grossly beaten in a bag with a bullet or the like to keep your spice -low in your barrell so stop it up and at the years end drink of it and -when you draw of it you may bottle it if you please the older it is -the better but your vessel must be stop’d very close all the time you -keep it and Drink not of it till 12 months old. Probatum est by ye Lady -Downs. - - -353. _A Metheglin to be made at Barthollemew Tide._ - -Take 8 gallons of the best fair water that is not harsh for the better -the water the better your liquor will be then take corriander seeds -carraways & anyseeds of each half a spoonfull 2 or 3 large maces and -also agremoney sweet marjerom broad time, sweet brier tops pennyroyall -of each a quarter of a handfull a few double violet flowers and a -branch or 2 of rosemary boyle all these together in the water half an -hour then strain it through a ranger then set it a cooling till it be -almost cold then pour it from the bottom and put so much honey to it as -will make it so strong as to carry an egg that nothing may be seen of -it but the breadth of a 6 pence then boyle it again and let it boyle -till you have scummed it clean then set it abroad as you do wort to -coole and put a pint of ale barm to it when you tun it into the barrell -put into a bag sliced ginger nutmegs cloves mace and cinnamon and -likewise a stone to weigh down the bag and tye a string to it and nail -it to ye barrell that it may hang in the middle and when it hath done -purging mingle half a grain of musk into a spoonfull or the liquor and -put it into the barrell and stop it up very close it will keep long and -be very good to y^e last ye receipt is to put the barme to it in the -barrell but by experience it is found the best way to put the barm to -it before you tun it and set it to working in a little cooler it being -cover’d close and so kept cover’d close till the barme begin to flat -w^{ch} will be 3 or 4 days & then tun it into the barrell & if it worke -again stop it not till it hath done working. - - -354. _To preserve Grapes for all the Year._ - -Take fair clusters of grapes and lay them in a platter then cast sugar -on them & so put them into a hot oven now and then pouring the liquor -from them then turn them and cast more sugar on them as before then -take that liquid substance and make a sirrop of it and when your sirrop -is cold put in your grapes & so keep them all the year. - - -355. _A Marrow Pudding._ - -Take the marrow out of the bones and after boyle the bones and take -of the fat that riseth in the boyling then take the fat of the sheeps -guts and shred it very small then mingle it with manchet crums being -grat’d and nutmegs cloves mace and some Sugar (musk if you please) and -a few currants but you must first Plump your currants because all the -other ingredients require but little boyling add some rosewater to your -spices and sugar these puddings must not be cut in eating but suckt out -otherwise the marrow will run out which is all their goodness. - - -356. _To Candie Irringoe Roots._ - -Take your roots new gather’d without joints or knots boyle them tender -in fair water but let your water first boyle before you put them in -then peel them and slit them and wash them in 2 or 3 waters dry them -with a cloth then take twice as much sugar and when your sugar is -refin’d boyle them in one half till they be tender and clear and make -a sirrop of the other half to the hight of manus Christi that is till -it will draw off as fine as a hair then put in your roots again and -boyle them and when you find them enough take them up and shake them in -a bason till they be pretty dry after lay them on papers till they be -quite dry. - - -357. _To make a Sweetmeat like Rashers of Bacon._ - -Take some of your marshpane paste rowle it in sanders till it be red -then rowle abroad 3 rowles of the red and 4 of the white and so lay a -white and red & when all is so lay’d cut them a thwart in thin slices -and dry them & it will be like. - - -358. _To Preserve Oranges in Jelly._ - -Take thick rind oranges pare or grate them very thin lay them in water -3 or 4 days then boyle them tender in fair water then take them out and -put them into a pan of cold water all night next day dry them with a -cloth put them into so much clarified Sugar as will cover them so let -them boyle soberly close cover’d now and then turning them then let -them stand in an earthen pann all night the next day set them on the -fire again & when you see them look clear & tender then pour them into -a Sive and let your sirrop drain from them then put a quart of apple -water into that sirrop and a pound of fresh Sugar & that will make your -oranges lay in quaking jelly when it boyled with the other sirrop. - - -359. _Mathew Cariers Ollio or Pottage._ - -Take 13 pound of beef sliced small and boyle out the gravie of it then -strain it and stew in that broth 6 sweet breads 12 Squobe pigeons 6 -pair of Lamb stones 6 sheeps tongues and pallets, 8 marrow bones the -bones boyle with your beef before you strain it and then take them out -and serve them in ye broth with the forementioned ingredients in your -strain’d broth and season it with convenient Salt and Sweet Spices and -put manchet cut grossly in it and raw cuccumber iff in season or a few -green pease or the like and so stew altogether & then serve it in hot -as possible & be sure to have broth enough therefore rather more than -less beef. - - -360. _To make Sugar Jumballs._ - -Take the best sort of gume dragon the weight of 6 pence steep it in a -good spoonfull of rose or orange flower water then beat an egg to froth -and let it stand to settle put the juice of a fair lemon into it and -when it hath stood a while strain it out clear then take a quarter -of a pound of double refined Sugar well sifted put it into a marble -morter with some ambergreese prepared then put in your gum and a little -spoonfull of the pure froth of the egg so grind it altogether now and -then puting in a spoonfull of sugar which you must keep out, if it grow -dry in ye doing put in a drop or 2 of juice of Lemon in a quarter of an -hour they will beat easie sift some sugar on a paper take out the stuff -which must be as thick as pap rowle it with your fingers into what form -you please but first sift Sugar on your paper you bake them on and set -them in the oven when white bread comes forth when they rise they are -enough and when you take them off the papers and your oven cooled set -them in again one night. - - -361. _To make Gooseberry Wine._ - -Take a skillet with a quart or 3 pints of goosberries full ripe to a -quart of Spring water set them on a soft fire and let them stand till -the water taste sharpe of y^e goosberrys but let them not break to -pieces for that will make your liquor thick then strain it and boyle -it again half as clear then set it in an earthen pan leting it stand -till the next day then bottle it up with 3 ounces of Sugar to each -bottle. Stop it not till it hath done working but then very close. redd -goosberries make a very pretty wine. - - -362. _Balls to take Stains out of Linnen._ - -Take 4 ounces of hard white soap beat it in a morter with 2 small -lemons the outward peel pared off and as much rock allome as a small -nut and when all these are well mixt make it up in balls Rubbing the -stains therewith wetting it in fair warme water till you see all out. - - -363. _To Pickle Green Ashen Keys, Elder Buds, Broom Buds, or ye like._ - -Take any of them severall and put them in linnen bags let them lay -in vinegar & salt 8 or 9 days then set them in a pot of water close -cover’d on a gentle fire till they look green which will not be under a -day or 2^s greening and when they are cold put them in the pickle which -must be the vinegar and salt they were steep’d in very well boyled. - - -364. _To Preserve White Pear Plummes Green._ - -Take them about the end of July or when they are at their full bigness -wipe them well then set on a skellet of fair water and when it boyles -put in your Plummes and cover them up close and when your plumme begins -to blister take them out of the water and peel off their skins then -weigh them and to every pound of plummes allow a pound and 2 ounces of -Sugar well beaten then set on a skillet of water and when it begins to -boyle then put in your plummes again and let them boyle softly till -they change their colour from yellow to green then take them off and -cover them close and let them stand a quarter of an hour then strew on -a handfull or 2 of your weighed Sugar on your plummes in the preserving -pan you will preserve them in laying them one by one in your pan on -your first part of your sugar and then throw on the 2^d part over them -and as much water as will dissolve your sugar and let them boyle softly -least they break in less than 1 hour they will be enough as you will -find by the greeness of the sirrop then take out your plummes and put -in your last quantity of Sugar to clear and thicken your sirrop and -pour it on your plummes in your pot and when through cold tye them -close & keep them for your use but if your sirrop grow thin never boyle -your sirrop & pour it hot on your plummes & besure when you preserve -them to boyle them in such a pan as you may lay them one by one y^t you -may turn them as you see occasion. - - -365. _To Candie Flowers._ - -Take the flowers on the Stalk and wash them in rosewater wherein -gumarrabeck hath been steep’d then take fine Sugar candie search it -after finely beaten on your flowers and set them a drying in the bottom -of a sive in an oven after the bread is drawn and the oven cold and -they will glitter and look well. - - -366. _A Sack Posset._ - -Take 6 Naples Biskit beaten in a morter and boyle it in 2 quarts of -cream till it be thick then have ale and Sack ready sweetned and warm -& a few eggs let your cream coole else your eggs will be hard & to a -quart of cream you must have a pint of ale and Sack pour it in your -bason stir it a little & so serve it in. - - -367. _To make Barberrie Wine._ - -Take 20 quarts of water and 10 pound of Sugar boyle it half an hour -and scume it then take 10 quarts of barberries mull them in an earthen -stewing pot y^n bruise them and put your liquor on them very hot and -when cold as wort put in some yest and set it a working and when it -hath done working stop it up close and after 3 weeks bottle & keep So -may you do with currance or Rasberrys only with a pound less of Sugar -than the barberries wine. - - -368. _To make Apricocke Wine._ - -Take to every pint of water 10 or 12 apricockes let it boyle gently at -first after a pace till it be strong of the fruit then let it stand and -take of the clear and bottle it to a bottle take an ounce and half of -Sugar and stop it close. The sirrop y^t comes from dryed apricocks put -in white wine and bottled a month is very good. - - -369. _To make a Conserve of Clove Jilly Flowers as an excellent -Cordiall._ - -Take to every ounce of flowers all the white cut off 3 ounces of sugar -beat them very small so keep them to a pound which put into an earthen -or silver bason set it over the fire stir it till the Sugar dissolve -and to a pound put an ounce and half of powder of cloves a grain and -half of civet a grain and half of beaszer half a grain of unicorns horn -the juice of half a lemon mingle all well together and keep it for your -use. - - -370. _Apricockes the best way to preserve in Jelly._ - -Take apricockes before full ripe pare them and cut them in halves & lay -them in double refined Sugar finely beaten to a pound of apricockes 3 -quarters of a pound of Sugar let them stand all night and if you have -not jelly of white currance take the worser sort of apricockes pale in -colour and slice them thin and to 3 quarters of a pound of slices take -half a pound of Sugar put them in a silver bason and set them on the -fire till the Sugar be melted and when it is scaulding hot strain the -sirrop from your apricocks and set it by till your half apricocks boyle -then put your sirrop to them and boyle it together till your apricocks -be clear they must be very well scummed to a pound of halves take 3 -quarters of a pound of slices put your halves in glasses & strain your -sirrop to them through a tiffeny. - - -371. _To pickle Violets for Sallets._ - -Cut your stalks very close put them in a glass strew some Sugar on -y^m mingled with a little Salt so do till all be in then pour on your -vinegar a pint of vinegar to half a pound of sugar and press them down -till the flowers sinke which they will in 4 or 5 days. - - -372. _To preserve Goosberrys in Jelly._ - -Take the fairest goosberries stone them into fair water to every pound -of the berrie 3 quarters of a pound of double refined sugar and put a -little fair water to it when it boyles put in 3 quarters of pound of -measur’d goosberrys and boyle them in your sirrop till they are all -broken then strain out your sirrop and set it by then take to a pound -of your stoned goosberrys a pound of double refined Sugar put it in -your bason set it on the fire with very little water when it boyles and -is clear scummed put in your stoned goosberries as it boyles so let it -boyle till they are clear then put to them the sirrop you set by let -them boyle a little together then glass them up you must do but a row -at a time ye berry must turn white. - - -373. _To preserve Goosberries._ - -Take fair goosberries stoned into fair water and to one pound of the -berries 3 quarters of a pound of jelly of red currance or juice and to -a pound of Goosberries and this jelly take a pound and half of Sugar -put your Sugar into a silver bason wet it with a little water and when -it boyls and is scummed put in your goosberries and in a little time -your jelly or juice of currance and when they are boyled enough strain -your jelly to them but if you put juice of currance you must allow -proportionable Sugar more to it. - - -374. _A Pippin drink._ - -Take 20 pippins large ones cut them in halves into an earthen pipkin -that will hold 2 gallons then fill it up with Spring water and let it -boyle over a gentle fire till all the vertue be out of the pippins then -strain it into an earthen pan pare a lemon put in half the peel and -slice in 2 or 3 lemons being first pared clean sweeten it well with -refined sugar and let it stand then take out the lemon and bottle it up -for your Spending. - - -375. _To make Vinegar of Unripe Grapes._ - -Take them and pound them and press them through a hair bag as yo do -Sider then put into every 4 gallons as much allome as a wallnut then -boyle it well and scumme as the scumme riseth as clear as possible -coole it and when through cold tun it up and keep it till it is steal -and fit for use very close stopt and it will be very good. - - -376. _A Re^{ct} of Harts Horne Jelly._ - -Take shaved harts horne half a pound to five pints of water the which -boyle very leasurely till half be wasted then put in a little red rose -water and then give it a walme or 2 more then strain it you may add -juice of Lemons & fine Sugar and eat it cold or dissolve it and drink -it warm w^{ch} you please. - - -377. _The Countess of Kents Lozenges for a Cold._ - -Take 12 ounces of liquorish scraped and bruised a little then take half -a pint of coltfoot water red rose water hysop water of each half a -pint 2 quarts of fair water so put them altogether with your liquorish -& let it steep 24 hours then set it on the fire and let it boyle very -softly till it be as thick as cream then strain out the juice clean -from the liquorish and set it on the fire again puting in 2 grains -of ambergreese as much allkermes as a large bean let it not boyle but -stand till it be well incorporated then put it out into 2 or 3 pans and -set it in the sun till it thicken to worke like wax y^n make it into -little cakes it will keep it’s vertue many years but if in drying in -the sun a drop of water or rain chance to fall on any of it, it will -never come to good. Aproved by the Lady Elizabeth Cope to add half a -pint of whorehound water. - - -378. _To make Cherry Wine._ - -Take of the best sort of cherries full ripe Stone them then breake -them to mash and let them stand all night in something that will not -change the colour of the cherrie liquor next day strain them out in a -jelly bagg & press out all the juice let it run upon Sugar and to every -gallon put a pound of Sugar then tun it up stop it up close and let -it stand a month or 6 weeks then draw it out into bottles & in every -bottle put a little loaf Sugar & stop it up close. - - -379. _The Portugal Cake._ - -Take a pound of loafe Sugar beat and search it very fine through a sive -w^{th} a pound of very well dryed and fine flour that the Sugar and -flour may be well mingled together then take a pound of butter and wash -it well in rose water and then worke it with your hand till it be very -soft then strew your flour and Sugar in by degrees till it be half in -then put in 6 yolkes of eggs and but 4 whites then by degrees worke in -the other half of flour and Sugar and when the oven is hot or ready put -in 2 spoonfulls of rosewater and a pound of currants or 3 quarters of -carraway comfits which you like best and have your plats ready buttered -and fill them but half full & sift on some double refined Sugar on -them let the oven be pretty hot and set up the Lid these will keep and -Spend well. - - -380. _To Cure the Heart Burning._ - -Take of the Stone under the crafish eyes taken from the crafish when -the Sun is in cancer is best take as much of these stones in powder as -will lay on a 6 pence in a morning and fast after it in some small ale -posset drink or burrage water aproved in its cure and the quality of -the stone in powder it will turn vinegar sweet if steep’d in it. - - -381. _A Cream Cheese._ - -Take a gallon of stroakings and 2 quarts of cream you must take a pint -of new milk and put to your cream your cream must be very sweet cream -then take as many pickt marigold flowers as you can hold in your hands -pound them and strain them into the stroakings you must but boyle up -your cream and run it up almost scaulding hot you must not breake your -curd but cut it a cross and a thwart into your vate about an inch deep -your vate must be. So set it in ye press & when you take it out you -must keep it in rushes it will be ready in 10 days or a fortnight. - - -382. _The Lady Ashfields Almond Puffs, Jumballs Beaten Small with Rose -Water or Orange Flower Water._ - -Take 5 or 6 almonds to a quarter of a pound of Sugar a quarter of the -white of an egg froth’d so made up and dryed in an oven. Her Angelicoe -cakes thus pour your angeligoe into hot water to green boyle your Sugar -to a candy hight chop your angeligoe when green’d and peeled & so boyle -them in your sirrop and drop them into cakes and strew them till dry & -they will keep all the year. - - -383. _The Lady Fusts Hipoccras._ - -Take a quart of white wine and as much Sherry Sack put to it an ounce -of ginger of nutmegs cloves and cinnamon an ounce stir it altogether -& let it stand 22 hours then put them to a wine quart of milk stir it -well then strain it through a jelly bag which hath a sprig of rosemarie -in it so bottle it up add if you like it a little bag of musk & -ambergreese into each bottle. - - -384. _To Pickle Oysters._ - -Take a peck of oysters take a care you cut them not in y^e opening Save -the liquor that comes from them wash your oysters in a pint of elder or -white wine vinegar mingle your oyster liquor and vinegar together and -strain it add to it a pint of fair water put to your liquor 3 blades of -mace 6 cloves some whole pepper and Salt to your taste let them boyle a -quarter of an hour till they are tender take them off the fire & when -they are cold pott them. Ye Lady Downs thinks Jamaca pepper better than -the black or white pepper. - - -385. _To make Elder Vinegar._ - -To a gallon of white wine vinegar put a quarter of a peck of dryed -elder flowers steep them 3 days close cover’d the 4th distill it off it -will be clear as rock water and very quick and sharpe. - - -386. _To Dry Orringo Roots._ - -Take the roots of the youngest Springing boyling them tender and peel -them picking and wash them and Shape them in a bason with some warme -water and their weight in Sugar let them boyle now and then turning -them and when the Sugar begins to consume Shake them as you do pease -to butter which shaking will work the Sugar into them then lay them -before the fire in halfe a day you box them up as dry. - - -387. _To Dry a Gamon of Bacon._ - -First lay your gamon a soaking in a strong brine a week then hang it -up raw and salt it well with bay salt then let it lay a fortnight then -hang it up & Smoake it with green broome then boyle it with rain water -you must Smoake it 4 or 5 times with the broome. - - -388. _To Dry Neat’s Tongues._ - -Take 12 large tongues and make a strong brine for them of bay salt & -water so strong as to bare an egg and add to it half a pound of peeter -first cleanse your tongues from all slimeness then put them into the -brine pressing y^m down to keep under the liquor and let them lay in it -a month then take them and dry them to keep for your use. - - -389. _To make Almond Jomballs._ - -Take half a pound of vallentia almonds and as many Jordan almonds put -them in a skellet of boyling water and blanch them as fast as you can -put them in 3 several waters then beat them as small as may be but keep -them from oyling by puting in often some rose water and fair water -Soake some gume dragon in some rose water and fair water mingled then -take a pound of double refined Sugar Siveted through a tiffanie sive -then take half your almonds & half your Sugar put it on a chaffendish -of coles in a pewter dish when it is well dissolved put in some of your -gumme and mingle it very well beat the whites of 10 eggs to a froth and -put them in keeping it still stiring till it be stiff to mould let it -stand till it be near cold Sive some Sugar on a paper and make them -up if you like colliander or any other seed you may add to them if you -please. - -To make cakes of the other half Take the other half of your almonds and -Sugar mingle it well but set it not on the fire till the oven be hot -and sweeping then have ready the whites of 4 eggs beaten to a froth -mingle it with the cakes then sift some fine Sugar on a pye plate drop -it on the plate sift some Sugar on them so set them in your oven make -your jomballs first the cakes must be baked as soon as made the almonds -will require half a day to beat them. - - -390. _To Dry Apricocks._ - -Take a pound of apricocks before full ripe half a pound of the best -Sugar Scauld your apricocks in fair water after they are pared then dry -them in a cloth then boyle them in a Sirrop of that Sugar & so dry y^m -in y^e sun or stove. - - -391. _To Ice Cakes._ - -Take 3 quarters of a pound of double refined Sugar Sifted through -tiffany put it into a porrenger have ready 2 penny worth of gum dragon -steep’d in rose water 4 days with some muske or ambergreese beat it -together till it be very white this will glaze jomballs or cakes or -anything. - - -392. _To Preserve Grapes Green._ - -To a pound of grapes take half a pound of Sugar after they are scummed -and stoned put them in your Sugar without water set them on a quick -fire and boyle them as fast as you can first they will look like -Scaulded goosberries afterwards very clear after that as if they were -burnt but by long boyling they will come to a very good green colour -and then they are enough. aproved as ye best way to preserve grapes. - - -393. _To dry Peaches._ - -Green them as other fruit put a little Sugar in the water it will do -the better when they are tender you may wipe off the skin make with 3 -quarters of a pound of Sugar a Sirrop for a pound of peaches when they -a little tender stone them boyle them till they are half enough then -put them in a pot close covered where they may stand warme 3 or 4 days -take half a pound of Sugar make more Sirrop drain them from the old -then put them in a clean pot pour ye other Sirrop boyling hot on them -cover them up close put the pot on embers a while then keep them in a -stove. - - -394. _To make Almond Cake._ - -Take a peck of fine flour dry’d 6 pounds of almonds blancht and beaten -with rosewater a pint of Sack 4 pints of ale barme breake in 4 pound -of butter carraway seeds and what spice you please mingle all well -together 10 pound of currants after it hath risen & some chopt raisons -will make it moist and some Salt. - -395. _To make Jockallato drink._ - -Take half a pint of milk and as much fair water put both into a glass -bottle set it in a skellet of water when it boyles put to it an ounce -of jockallato finely scraped 2 eggs and 2 ounces of Sugar beat them -very well together and put it into your water in the bottle shaking it -together till it be coole enough to drink. - - -396. _To make Sugar Cakes._ - -Take half a pound of flour a quarter of Sugar as much butter 6 -spoonfulls of rosewater make it into paste and bake them on plates it -will make 24. - - -397. _To make Almond Tarts._ - -Take a quart of cream and a quarter & half quarter of a pound of -blancht almonds beaten very small with a little rosewater and cold -cream put them to the boyling cream with the yolkes of 6 eggs let it -boyle till it be pretty thick still stiring it then take it from the -fire and put in a grain of musk dissolved in a little rosewater put in -a quarter of a pound of sweet butter Sugar to your taste your crust -must be made with an egg a little butter & fair water to your flour -then raise your dough of what fashion you please a little higher than -biskit pans & put no leds to it but pin them up in papers to keep them -up in y^e oven a little more than a quarter of an hour will bake them. - - -398. _To make Jellies._ - -Take a log of veal and a pair of calves feet boyle them in 4 gallons -of water and let it boyle 4 or 5 hours till it is a strong jellie then -strain it out through a linnen cloth and let it stand a little while -and take off the fat as clean as you can then put in an ounce of whole -cinnamon & the juice of 6 lemons a quarter of a pint of white wine -vinegar but I think rather white wine a little Salt half a pound of -white Sugar boyle all these in a stew pan or Skillet a little while -then put in the whites of 20 eggs pretty well beaten and let it boyle -half a quarter of an hour then put it into your jelly bag and hang -it as near the fire as you can & let it run into a large dish when -it is all run out put it into a stue pan again & clear it again with -the whites of 6 eggs then put it into your jelly bag again then what -you intend shall be clear let it run into a mazarine or flat dish & -what you would have white let it run through almonds finely beaten and -strain your jelly through them in a cloth into the dish you will serve -it in and you must have Scooped oringes and lemons & egg shells and -fill them with jelly of several colours as you will have them. - -To make the red take half an ounce of Kucheneall half an ounce of Roach -allome half an ounce of cream of tartar boyle all these in a pint of -water till half be consumed then put it into a glass and stop it close -& it will keep a year. - - -399. _Friccasies or Veal Collops._ - -Hacke or chop your veal colops and grate nutmeg over it then heat in -your frying white wine butter Anchovese and Shallot and capers with -your meat still shaking your pan as the liquor may thicken then when -your meat is fryed enough from being raw (for if to long it will make -it hard) then take more white wine nutmeg and the yolks of 3 eggs and -beat them into your pan and shake all very well together and So Serve -it in you may mince your capers if you please and rabits or chickens -eat well so. - - -400. _S^r Edward Gust’s Cordiall for Old and Young._ - -Take an ounce of conserve of red roses a dram of Diascordium & a -Scruple of confection of allkermes incorporate all these well together -then pot it up for your use and take the quantity of a nutmeg last at -night when any faintiness is on the Spirits or Stomache. - - -401. _A Oringe Pudding or Lemon._ - -Take half a pound of loafe Sugar sift’d and dryed 4 ounces of Lammas -wheat flour finely sift’d and dryed very well 6 ounces of fresh butter -and the yolkes of 4 new laid eggs and the whites of 7 beat your -butter in a bowle till it be like pap not heat at all but raw with 2 -spoonfulls of Sack and 2 of rosewater you may infuse some clovejilly -flowers in your rosewater to make it look brown when your butter is -beat like pap then you must put in your 4 yolkes and 7 whites of egg -and beat them up together till it’s a little mingled then put in the -Sugar then the flour and keep beating of it upwards as for Biskit it -must not be Slackned in the beating but beat an hour then take the peel -of 2 oringes candied or raw but if raw boyle out the bitterness shred -in your peel but put it not in till the last and then squeeze in the -juice of 2 oringes if you have any when it is beat an hour and half and -your peel in you may add perfume and have a pound of flour 4 ounces -of butter 2 eggs whites and yolkes 2 spoonfulls of Sack make it up in -paste cover the dish with it very thin bottom and brims and put your -pudding in a flat broad dish and cover it with some of the same paste -a little thicker at top set it in an oven hot enough for manchet & 3 -quarters of an hour will bake it. - - -402. _The Lady Long’s way of drying a Gamon of Bacon._ - -Let it be as long as you can unsalt’d if it take wind a little the -better provided it taint not then salt it leasurely by degrees -moderately with bay salt and some peeter salt if you please then gently -Dry it and when you boyle it change it out of boyling into cold waters -divers times w^{ch} will make it look ye reder. - - -403. _To frye Venison._ - -First slice it then flour’t through a tin drudge then fry it in fresh -butter untill it is a little crisped then pour away that butter then -put to it a little gravey nutmeg, mustard, and Sugar and So Serve it -in when warmed and Shaked with your venison in a pan and pour’d out -altogether into your dish. - - -404. _To order Venison to keep it cold a year round w^{th} y^e Gravey -in it._ - -Take when your venison is boned and good Sweet and fat bacon thin -sliced and y^r seasoning spices ready by you about a pint of claret -wine and a clean bunch of feathers then slit all the lean parts of -your venison about the length of your finger dip your feathers in the -wine and wet the slit then put in some of the seasoning of the Sweet -Spices made of nutmegs cloves Jamacoe pepper and a little ginger and -Salt and then to that a slice of thin sliced bacon and thus do in all -the lean parts of your venison slitting it and weting the slits with -the wine and then filling up the slits with the Seasonings and sliced -bacon then put into the bottom of the pot you bake and keep it in some -good beef sewit and your ordinary of Seasoning pepper and salt among -your sewit & all over your venison and sit your venison to the side of -your pot and put good Sweet butter also at the bottom of your pot and -round the sides and some of your seasoning and the remainder of your -wine then turn down the best and top of your venison the flatest part -to the bottom of the pot in the baking and keeping it so till you come -to spend it seting it into the oven with some brown bread and when you -draw it forth press out the gravie as well as you can and as hot with -a trencher and a great weight on it washing your weight and trencher -clean ere used then put all the gravie you strain out into a larger -skillet then it will hold that you may also put to it the gravie of the -bones baked and broken ere you bake them with wine and seasoning of -Sweet Spices which when you have drain’d from the baked bones add to -the former gravie and then take a faggot of Sweet marjerom bay leaves -a little pennyroyall and a little rosemary ty’d up in a fagot and put -into your gravie and then take a clean stick and measure the depth of -your gravie in your skellet and make a nick in the stick at the middle -of depth, that you may be sure to boyle half away by the measure of -your stick then take it off the fire and pour it as hot as you can into -your pot of venison and so let it stand till it be cold gently pressing -down your venison before it be quite cold that the meat may be cover’d -and sink down to bottom and the gravie cake over it Remember to take -out the fagot of herbs ere you put your gravie to your meat if it cake -hard over then noe butter need be aded to keep it the year round but if -it be thin you must add butter melt’d up to cover it but pour it not -to your gravie till it be cold and head’d pour your melt’d butter on -it no warmer than just to run all over it and when quite cold cover up -your pot with a board and paper that no air nor vermine as rats or mice -come to it and it will keep a year round very good but when you come -to spend it take off the stale butter and set it in a Kettle of water -to melt it off and let none of the water get in but when throughly hot -take your pot out pour off the stale butter and turn out your venison -the bottom upwards as being the best and put fresh butter to it and -when cold it will eat as if new done but while it is spending wherever -cut it must be cover’d again with butter or it will turn vinie if it -stand to take air where cut the pot you turn it into ought to be a -sweet and well seasoned pot w^{th} some fresh butter in it. - - -405. _To make Wigs._ - -Take 3 pound and a half of fine flour a pound of butter melt’d in a -pint of milk and a quart of good ale yest half a pound of Sugar mix’t -in your butter milk and yest halfe an ounce of cloves mace and nutmegs -a quarter of an ounce of carraway seeds a little salt mingle all these -well together in your flour working them all into a pretty stiff paste -w^{th} your hands & weigh out about 4 ounces to a wig and So rowle -them up into wigs and bake them upon paper or tin plates butter. - - -406. _To dry Goosberryes Plummes or Angelicoe._ - -Take your goosberries the fairest you can get or your plummes and slit -them on the side with a penknife or on the top and lay them in hot -water and so let them lay in the hot water till they be tender as you -will have them at all then take them out and put them into cold water -your goosberrys or plummes and let them lay a week or 10 days till the -water be very sharpe of the taste but the angelicoe must lay in water -but 4 days then make a very strong sirrop and so boyle them up you must -keep your angelicoe a fortnight in your sirrop then take it out of your -sirrop and lay it on a confectioners wyer to dry over a charcole fire -throughly kindled that there be no smoake in the kindled coales of -either wood or cole if you have occasion to dry oringes or lemons keep -y^m in a strong sirrop till a day or 2 before you use them and dry them -after the same manner they will be dry in half an hour or Less, dry -without & moist within and this way will make your fruit green enough -without any peeling and also your angelicoe. - - -407. _To Roste a Haunch of Venison._ - -Skin and bone your venison beat it and season it as you like best sweet -or hot spices salt and herbs such as please your taste best then coller -it as you do beef with some butter or bacon with your Seasoning tyeing -it hard with pack thread wraping it up first in the caul or skin of the -venison so tye it on to your spit Save what drops from it in rosting -for your Sauce rosting it very well and so Serve it up. - - -408. _To make the Cockleshell Sweetmeat._ - -Take some double refined Sugar and search it very fine through a fine -sive and beat it into a stiff paste with a white of an egg and rowle it -very thin and put it on your shells and dry it in a stove or in the sun -you may colour y^m as you please. - - -409. _To make Red Currant Wine._ - -Let your fruit be full ripe and gather’d on a dry day and to every 3 -pound of currants good weight with their stalks and stems on take one -quart of water & one pound of sugar put your water to your currants & -with your hands squeeze them through a hair Sive then put your Sugar -to your juice and when it is well mingled together and the Sugar is -dissolved then put it into a very dry and sweet vessel fill your vessel -quite full and let it worke a week and then stop it up and let it not -be tap’d under 10 weeks time and then draw it off as you drink it or -bottle it which you please. - - -410. _To make Aquamirabilis._ - -Take a pint of the juice of Sallendine and half a pint of the juice -of balme and half a pint of the juice of Spermint of rosemary flowers -cowslip flowers clovejilly flowers burrage and burglass flowers -mellilot flowers of each one dram and all other cordiall flowers you -think fit and of cubibs ginger cardimums gallingall cloves mace nutmegs -of each one dram put all these ingredients in 3 pints of Sack with a -pint of strong angelicoe water and half a pint of red rose water steep -them one night and the next morning put it in a cold still and draw off -3 quarts of water first laying harts tongue leaves at the bottom of the -still when the water is drawn off mingle it altogether sweetening it -with white Sugar candie or very fine loafe Sugar bottle it close stopt -and to stand cool. - - -411. _To make Vinegar._ - -Take 6 gallons of fair water and put it into a 9 gallon vessel hoop’d -with iron put thereto 18 pound of ordinary malligoe raisons washt a -little in one water stalks and raisons altogether paste on a coarse -strong cloth over y^e bung hole with yest set in the hotest sun you can -May June July and in September it may be used. - - -412. _A Pickle for Brawn._ - -Take 9 gallons of water 2 handfulls and a half of bay salt an ounce of -cloves mace and white pepper altogether and put it whole in and boyle -it a full hour boyling in it a quart of milk scumme the milk clear off -but leave your Spice at the bottom for your liquor to feed on and keep -it sweet so keep it till the morrow to be through cold ere you put in -your brawn and when your brawn is in keep it as coole as you can and -twill keep a quarter of a year you may add jamacoe pepper and it will -be the better. - - -413. _For Fits._ - -Take of gentian roots grated as much as will lay on a 6 pence 3 nights -before and 3 nights after every change of the moon in 2 or 3 spoonfulls -of wine or beer. - - -414. _A Cordiall Tincture for the Collicke by ye Lady Fust._ - -Take sena liquorish Guiacum or lignum-vite elecampane roots not dryed -of each 2 ounces annyseed corriander seeds of each an ounce raisons of -the Sun pick’d and ston’d one pound infuse all these in 3 quarts of the -best aquavite a fortnight or 3 weeks till all becomes a red tincture so -strain it out and keep it for use. - - -415. _Hysterick Electuary the Lady Gerrard’s Re^{ct}._ - -Venise treacle half an ounce bittony flowers rosemary flowers & burrage -flowers of each ahalf an ounce amber in powder half an ounce castor -in fine powder one dram let these be incorporated in a stone morter -w^{th} as much sirrop of pioneys as will make a stiff electuary, Let ye -patient at the full and change of the moon at going to rest take the -quantity of a nutmeg in 3 small pills and drink after it a small drink -of posset made with white wine with a root of a single pioney boyled -in it & for 3 mornings after use no other breakfast but a draught of -the same posset Hereby are cured both old and young of convulsions -Hysterick vapours fitts and falling sickness. - - -416. _To Pickle Kidney Beans._ - -Take young beans boyle them tender (and take them before they be -stringy) in pickle made of vinegar and salt as strong as will bare an -egg and therin let them lay about a week then take them out again and -boyle them in fair water till they look as green as you like them then -put them in the former pickle again and they will keep all the year. - - -417. _To Pickle Cucumbers._ - -Take small cucumbers and scauld them then take 2 handfulls of fennell -seeds half so much deaill seeds a little mace 2 quarts of water half so -much vinegar one pint of white wine season it well with salt and when -it is cold keep your cuccumbers in it. - - -418. _The Lady Lees Sore Breast Poultise._ - -Take a pint of strong ale of hollyhock leaves chickweed gruncell -mallows of each herb a handfull chop them very small boyling them in -the ale till half be consumed then thicken it with rie meale or brane -of wheat and put in a pretty piece of boars grease, boyle it till it -come to a fit thickness for use if it break the breast keep it open -with a mallow root dressing it twice a day. this aproved good for many -Cares. - - -419. _The Lord Bristoes Contraerva, or Counter Poison._ - -Take rags of pearl, corall white amber crabs eyes beazar stone harts -horne of each half an ounce roots of contraerva one ounce all finely -powdered sift them through a treble sive then take the powder of crabs -claws the black only 8 ounces finely searcht, then as much harts horne -jelly as will make them up in paste and rowle them into balls and dip -them into cakes with the top of your finger drying them temporately the -eyes and claws must be taken in may only. - - -420. _A Sweet Water._ - -Take a gallon of Spring water a handfull of Lavender flowers as many -pinks 3 handfulls of roses as much sweet marjerom the peeling of 6 -oringes 12 cloves bruise all these and put to them one ounce of orrice -powder 4 ounces of benjamin put all these into a rose still and draw -off the first quart by itselfe and then a pint, you may draw after that -another water from the leese which will serve for present use but not -keep, put into your quart bottle 12 pennyworth of musk and in the pint -bottle 6 pennyworth tied in bags and a little juniper sliced very thin -as much as will lay on half crown 2 or 3 spoonfulls will sweeten a -bason of water keep it stop’t very close it will keep a year or 2. - - -421. _The best way to make Sirrop of Violets._ - -Stamp and strain out the juice of the blewest Single garden violets -or ither to one pint of juice alowe a pound of Sugar or more, put no -more water to your Sugar than will wet it when it’s boyled to a candie -hight pour in your juice and mingle them well together and when it is -ready to boyle take it from the fire and scumme it clean then set it to -the fire again and when ready to boyle scumme it again thus do 5 or 6 -times and keep it after for your use but if it boyle it will change the -colour. - - -422. _To make Oringe Water._ - -Take 60 of middling oringes and pare off the yellow of the peel besure -to cut between the red and white peel that you may cut off all ye poars -then take the yellow peel so pared and steep them in a gallon of Sack -canarie Sack 48 hours then distill them in a limbeck if you would have -it very Strong or else in a cold still with a gentle fire puting Sugar -candie in the receiver you may draw 2 or 3 sorts the first runings -being the Strongest. - - -423. _To Preserve the Water Mellon._ - -First pare and quarter them and boyle them in severall waters till it -be tender and look green put them in the water when it boyles when it -has boyled in that water a pretty while take it out and put it in cold -water and so do till it be tender boyle in the waters some lemon peel -cover them with a cloth in the boyling, if they are so ripe that the -seeds look red then take y^m out then take to every pound of mellon a -pound and a quarter or a pound & a half of double refined Sugar and -a pint of fair water; make a Sirrop thereof and put in your mellon -and lemon peel which preserve with the mellon then let it lay in that -Sirrop for 9 days then boyle it again and when it is done take it up -and add some pippin liquor to it (Loafe Sugar at the first) for the -quantity or liquor you have then add some juice of Lemon to it musk or -ambergreese if you like it. - - -424. _To make Paste of Gennaye the true way._ - -Take quinces and boyle them in their skin then strain all the pulpe -from y^e coare strain it through a piece of cushen canvis take as much -sugar as y^e pulpe do weigh put to it twice as much water as will melt -it that is half a pint to every pound of Sugar boyle it to a candie -hight dry the pulpe upon a chaffendish of coles then put the Sirrop and -the pulpe hot together boyle it with stiring until it will lye upon -a pye plate even as you laye it and run no broader, then faishion it -some like leaves and some like letters so put your pye plate in a warme -stove or oven set it upon 2 billets of wood from the hearth of the oven -all one night, on the morning turn it & so set it in the like heat -again and every day turn it till it be dry. - - -425. _To make Marmalade of some of these Quinces._ - -Take some of this paste after it be placed upon the pye plate and boyle -it untill it will come clean from the bottom of the posswett and then -box it that is all the Difference between paste and marmalade. - - -426. _To make Paste of Oringes and Lemons._ - -Take your oringes well coloured boyle them tender in water Shifting of -them 6 or 7 times in the boyling put into the first water a handfull of -salt and then beat them in a wooden bowle with a wooden pestel strain -them through a piece of cushen canvis take the weight of them in Sugar -and some what more then boyle it and dry & fashion it as before in ye -424 Re^{ct}. - - -427. _To make Paste of any tender Plummes._ - -Take any tender plummes and put them in an earthen pot and put your -pot into a pot of Seething water and when they are dissolved strain -all y^e water or liquor from them through a fair cloth and set the -liquor by to make quiddenye of then strain the pulpe through a piece -of cushen canvis take as much Sugar as the pulpe do weigh put to it as -much water as will melt it and boyle it to a candie hight and boyle the -pulpe of the plummes very well upon a chafendish of coles and put them -hot together so boyle them with stiring then lay them upon a pye plate -and fashion it & dry it as before put some pulpe of apples amongst the -plumme pulpe or it will be tough. - -To make marmalade of these plummes there is no difference but boyle it -higher then your paste till it come clean from the bottom of ye skillet -then box it. - - -428. _To make Conserve of any of these Fruits._ - -When you have boyled your paste before said ready to fashion upon the -pye plates put it up in gallypots and never dry it and that is all the -Difference between conserve and paste, and so you may make conserve -of any fruits this is for all hard bodyed fruits as quinces, pippins, -oringes & lemons. - - -429. _To make any Conserve of tender Fruits._ - -First dissolve your plummes as you did to make your paste strain -through the liquor and pulpe and all to every pint of that take 3 -quarters of a pound of Sugar and so boyle it untill it be somewhat -thick that when you lay some of it upon a cold dish it will run no -broader then pot it up. - - -430. _To make Quidony of the Liquor you kept of your Plummes before._ - -Take a quart of that liquor and boyle it with half a dozen fair pippins -pared and cut in small pieces then strain all the thinest from it and -put to every pint of that liquor half a pound of Sugar and boyle it -until it will stand upon the back of your spoon like quaking jelly, -then pound it into your moulds your moulds being wett before and when -it is almost cold turn it off unto a wet trencher so slive it into a -box your box being wet also. - - -431. _To make Paste Royal of any Fruits._ - -Take marmalade before it be cold & then mould it up in searched Sugar -until it come to perfect paste then print it in your moulds & then dry -it. - - -432. _To preserve Fruits Green._ - -Take pippins apricocks pear plummes or peaches while they are green -scauld them in hot water and peel them the peaches and apricocks Scrape -the furr off them y^n boyle them very tender take as much Sugar as they -weigh put to it as much water as will make a Sirrop to cover them then -boyle them something leasurely and take them up then boyle the Sirrop -until it be something thick that it will button upon a dish side and -when they are cold pot them up together. - - -433. _To preserve these Plummes when ripe._ - -Take as much Sugar as they weigh and put not so much water to them as -you did to the green for they will yield liquor of them selves boyle -them not altogether so leasurely as you did the other if you do the -Sirrop will turn red and so when you have boyled them take them up and -pot them as aforesaid. - - -434. _To preserve Damosens Red or Black Plummes._ - -Take as much Sugar as they do weigh and as much water as will make a -Sirrop to cover them then boyle them a little while in the Sirrop close -covered and turn them very often for spoting them set them all night -in their own Sirrop and on the morrow set them upon a pot of seething -water and let them boyle no faster then the water seethe under them -then when they be through sweet and tender take them up and pot them -but let the Sirrop be boyled till it will button upon a dish side -before it be poted. - - -435. _To preserve Grapes Barberryes or Goosberrys._ - -Take as much Sugar as they do weigh and somewhat more and beat it very -fine take a preserving pan or skillet lay a lay of Sugar and a lay of -the fruit till you have laid all then take 6 spoonfulls of fair water -as much as will wet the bottom of your pan then boyle them as fast as -you can untill they be clear then boyle the sirrop until it will button -upon a dish side then when they are cold pot them up together. - - -436. _To preserve Quinces white._ - -Pare them and core them and take as much Sugar as they weigh & to every -pound of Sugar put but a wine pint of water put your quinces Sugar & -water together and boyle them as fast as you can uncover’d and this may -you preserve pippins. - - -437. _To keep Quinces raw all the year._ - -Take some of the worst quinces and cut them in small pieces boyle them -in water till it be strong of the quince put into in the boyling to -every gallon 2 spoonfulls of Salt as much of english honey half a pint -of white wine vinegar then strain it and when it is cold put it into -a wooden vessel and take as many of your best quinces as will go into -that liquor then stop them up very close that no air get into them and -they will keep all the year. - - -438. _To candy Barberries Grapes and Goosberries._ - -After you have preserved them by Numb^r 435 dip them in warme water -very sodainly to wash off the ropie Sirrop then strew them over with -searched Sugar as you would do flower upon fish to fry and so set them -in a warme oven or Stove 3 or 4 times and never let them be cold untill -they be dry and they will look like sparkling diamonds. - - -439. _To make Clear Cakes._ - -Take plummes of any sort Rasberries are best put them in a stone jugg & -when they are dissolved strain them through a fair cloth and take to a -pint of that a pound of Sugar and put to it as much water as will melt -it & boyle it to a candie hight boyle the liquor likewise in another -possnet by them put them seething hot together boyle them a little -while together with seething then put them into glasses made like -marmalade boxes and so set them in a warm oven or stove in a drying -heat let them stand so a fortnight or 3 weeks and never be cold remove -them from one warm place to another that they may not be cold they will -turn in a week beware you set them not to hot they will be tough & so -every day turn them till they be dry & they will look very clear canded -without and moist within. - - -440. _To Dry any Fruit after they are Preserved._ - -Take pippins pears or plummes wash them out in warme water from that -sirrop they are preserved in and strew them over with searched Sugar as -you would do flour upon fish to fry them set them in a broad earthen -pan that they may lie one by one then set them in a warme oven or stove -to dry if you will candie them with all you must strew on Sugar 3 or 4 -times in drying. - - -441. _To Dry any Fruit without Sugar._ - -Take pears or pippins and lay them in an earthen pan one by one and -bake them full but not let them brake then lay them upon seafe bottomes -in an oven and so dry them up in a drying heat and so every day turn -them till they be dry. - - -442. _To candie the Clear Rock Candie._ - -Take Spices or flowers or any dryed sucket any fruits after they be -preserved and dry again lay them upon round wyers in an earthen pan -the pan narrow at the bottom and broad on the top and take as much -refine Sugar or Craseel powder you must neither take barberry Sugar nor -maderous they are to fat put to it as much water as will melt it that -is half a pint to every pound and something more and when your Sugar -is all melt’d take the white of an egg and a dozen spoonfulls of fair -water beat it together in a bason w^{th} a burchen rod till it come to -a froth then put the froth of the egg into the hot Sirrop set it on the -fire again and when it is boyled and when it riseth drop a drop or 2 of -cold water amongst it then set it on the fire and scumme it then boyle -it to a candie hight that is when it will draw like a thread between -your finger and your thumbe then pour it seething hot into your pan -amongst your fruit set it upon a cushen in a warme chimney corner cover -it close with a blancket on the morrow pour out all the Sirrop that -will run from it and then set your pot in a warme place again to dry -pick up your wyer take of all your fruits lay them on paper to dry y^n -box y^m. - - -443. _To sucket Candie Oringes Lemons Pome-Citerons & Lettice Stalks._ - -Boyle them tender in water and then Candie y^m as you do Ringoe roots -by Re^{ct} 356. - - -444. _To candye Flowers the Spanish Fashion._ - -Take flowers of any Sort whatsoever and picke off the leaves from the -flower and make a Sirrop of Sugar and put in the blossoms of your -flowers as many as will go into the Sirrop boyle them with stiring -until it be turned to Sugar again set it off the fire and with the back -of a spoon stir them and bruise the sugar from them and they will be -canded and no Sugar seen upon them. - - -445. _To make Lozenges of any of these Flowers._ - -Make a Sirrop of Sugar as before and take the blossoms of what flowers -you will & sherd them on a trencher or beat them in a wooden dish then -put in as many as will colour the Sirrop of that colour the flowers are -of and boyle it with stiring till it will come clear from the bottom -of the Skillet and so thick that it will scarce drop out of your spoon -then pour it upon a wet trencher w^{th} a wet knife spread it abroad -not very thin when it is cold cut it in square lozenges like square -diamonds. - - -446. _To make a March Payne Ice it Garnishe it & Gild it._ - -Take almonds and blanch them out of seething water beat them in a stone -morter drop in now and then a drop or 2 of rosewater to keep them -from oyling now & then strew in a handful of searched Sugar to bring -it to paste when you have brought it to perfect paste rowle it abroad -as thin as you will have it set an edge about it as about a tart then -make little conceiptes to garnish it then set it in an oven as hot as -for manchet and bake it lay wafers under it upon a double paper bake -it on a pye plate, then ice it with the white of an egg rosewater and -searched Sugar beaten together as thick as batter for fritters when it -is half baked spread on this ice with a feather set it into the oven -again when the ice is risen take it out stick in your garnishing in -long cumfitts while it is hot then when it is cold gild it. - - -447. _To make Sugar Plate._ - -Take searched Sugar make it up to paste with gumdragon steep’d with -rosewater when you have brought it to a perfect paste rowle it as thin -as ever you can so print it in moulds & it will dry as it lies. - - -448. _To make Wallnuts Artificial._ - -Take some of the Sugar plate print it in a mould made for a wallnut -kernell and yellow it over with a little safforn water with a feather -take search’d cinnamon and Sugar as much of the one as the other make -it up to paste with gumdragon steep’d with rose water print that in a -mould made like a wallnut shell & when they be dry close them together -with a little gumdragon. - - -449. _To make Muskedyne Cumfits._ - -Take Sugar plate mould it in a little muske and ambergreese then rowle -it as thin as paper and cut it square like lozenges like small diamonds -then let it dry as it lyeth. - - -450. _To make Italyan Biskit._ - -Take Searched Sugar a little of the white of an egg a little -ambergreese and muske according to your taste and when you have beaten -this to paste in an Alleblaster morter then mould it in a little -annyseed finely dusted and make it up in loaves as big as crabs cut -them about like manchet and when they be risen Something high take them -forth upon the plate you baked them on remove them not till they cold -for if they be they will breake. - - -451. _To make French Biskit._ - -Take half a peck of flour 4 eggs half a pint of ale yest an ounce and -half of annyseeds make all these together in a loaf with a little sweet -cream and a little cold water make it in the fashion of a dutch loaf -something long cut it in good thick slices like toasts when it is 2 day -old then rub it over with powder Sugar and lay it in a warme Stove and -let it dry in and so you must Sugar it over 3 or 4 times & then box it. - - -452. _To make Macaroons._ - -Take almonds and blanche them take a quarter of a pound and 3 ounces -of Searched Sugar beat these in a morter with a little of the white of -an egg and rose water so beat it till it be a thicker than batter for -fritters drop it upon wafers and so bake it. - - -453. _To make Naples Biskit._ - -Take almonds as you did for macaroons to a quarter of a pound an ounce -of pine apple seeds bake it as before that is all the difference. - - -454. _To make any Artificial Fruits, as Oranges, Lemons, Cucumbers, -Radish, Herrings, Sprats, Oysters, or Mushells._ - -Take alleblaster moulds made in 3 pieces bind 2 pieces together water -them very well an hour or 2 take as much sugar as will fill your mould -by your own aime boyle it to a manus Christi that is till it be almost -Sugar again then pour it into your mould very quick put on the lid of -the mould & turn it round with your hand very quick & when it is cold -take it out it will be whole and hollow. - - -455. _To boyle Sugar to a Manus Christi._ - -Boyle it till it be almost Sugar again and the last drop of your spoon -there will a hair drop from it as fine as the hair of your head. - - -456. _To boyle Sugar to a Candy Hight._ - -Boyle your sugar till it will draw like a thread between your finger & -thumbe. - - -457. _To make a Pomander._ - -Take Benjamine, Storax, Labdanum, of each half an ounce Muske, civit, -of each six grains, 2 grains of ambergreese a dram of sweet balmesum -beat all these together in a hot morter then rowle it up in beads as -big or as little as you will have it while it is hot and so make holes -in them and so use them. - - -458. _To make a Perfume to burn in a Chamber._ - -Take Benjamine, Storax and Labdanum of each a like a little damaske -powder orace powder a little, a little frankensense and mirr powder -of Jewiper beat all these together to a paste in a hot morter and so -make it up in the fashion of great black cloves & so burn them when you -please it’s a pleasant smell. - - -459. _A Perfume to perfume Starch._ - -After you have made your starch something thick put in some rose water -w^{ch} musk and ambergreese have been Steed in all night and it will -make your linnen to smell most pleasently. - - -460. _To perfume Gloves._ - -Take benjamine, Storax, civit, muske and ambergreese with the oyle of -Sweet balsame with a little orace flower water grind all these very -well upon a painters stone and so wash your gloves with it and put them -upon sticks & dry them the oyle of balsame keeps y^m supple that they -will not dry stiff. - - -461. _To make a Mothes Powder to lay amongst your Linnen or Wollen -Clothes._ - -Take the moss of a sweet apple tree lay it in steep in rose water all -one night stop the vessel very close that it is in then lay it a drying -in a paper in a warme oven So steep it and dry it 3 times then beat it -very fine and put to the powder of cloves the powder of sweet marjerom -orace powder damaske powder as much musk and ambergreese as you please -no civit for that will clam it then put it in a taffety bag and so use -it. - - -462. _A Water to make the Breath Sweet._ - -Take the powder of Sage the powder of Winter Savery and the powder of -Sweet marjerom the powder of cloves and mace a little nutmeg a little -musk steep’d in the juice of lemons and white wine drink all these -together a spoonfull at a time evening and morning w^{th} the juice of -lemons amongst it. - - -463. _A Powder to make the Teeth White and Sweet._ - -Take the powder of Sage the Shavings of ivory put them amongst ye juice -of lemons & every evening and morning rub your teeth therewith & it -will make them both white and sweet. - - -464. _An excellent Water to clear Hands and Face._ - -Take a quart of fair water a pint of white wine the juice of 4 lemons -put into these bean blossoms elder blossoms white lilly blossoms a -handfull of them all put them amongst the wine and water and put into 4 -wild dasie roots 4 marsh mallow roots and 2 or 3 bunches of wild tansie -as much of femitary the weight of 2 pence in campheer put all these -together in an earthen pot set the pot in warm aishes all night then -in the morning strain it through a piece of white cotton clean washt -and put it into a narrow mouth’d glass set the glass in the sun 3 or 4 -days in the heat of the sun if there be any redness or pimples in the -face take the white dung of a hen and so steep it in that water all one -night then strain it again through the cloth wash your face with this -water evening & morning if you wash your hands with any of this water -put thereto 3 or 4 bruised almonds this is y^e most excellent water -that ever was made to clear hands and face withall. Probatum Est. - - -465. _Sr. George Horseyes Green Ointment for Aches proceeding from a -Cold Cause for Shrunke Sinews in Man, or Beast, & for Strains it it’s -incomperably good & holds Perfection 40 years._ - -Take mallows groundcel strawberry lavender cotten birtch leaves -chickweed comfry parsley sage leaves bayleaves cammomile, Adderstongue -oxeye of each 3 handfulls chop the herbs very small and beat them in a -morter take of roses four pound frankensence 2 pound and set them upon -the fire then put in hogsgrease 12 pound may butter clarified in the -Sun 38 pound Sallet oyle 1 gallon Turpentine 4 pound verdigrease half -a pound when all these are melt’d put in the herbs & let them boyle -half a quarter of an hour and carefully stir while it is upon y^e fire -then take it off and stir it a quarter of an hour after when it is -cold put it into pots close covered and set them in a horse dunghill -a yard deep for 21 days then take them out and put them altogether -& set them on the fire again and boyle y^m a walme or 2 then strain -it and put thereto 2 pound of oyle of spike so apply it to the place -agrived gently warming it with one hand this is only to be made in may. -Probatum Est. - - -466. To make Thin Cheese. - -Take 8 quarts of new milk from y^e cow strain’d put to it 4 or 5 quarts -of cream strained and put to 8 quarts or little more of water very hot -then put in the runnet & stir it together then cover it very close till -it comes and so soon as it’s come put y^e cloth upon the cheese-vate -& lade the curds as whole as you can into it & let it whey draw it -self and when it hath done runing lay on ye cloth and the follower & a -weight so let it stand a pretty while then shift it into a dry cloth -and when it hath done weting the cloth it must be put into a piece of -bays or cloth & lay it on y^e floor and in 9 or 10 days it will be for -your eating. - - -467. _To make Angelot Cheese._ - -Take 2 gallons of new milk put to it 2 quarts of thick cream then -heat it some what more then blood warme then set it together with 2 -spoonfulls of runnet, when it is run whey it not but set your fat ready -which must be about half a yard high turned round like a pint but biger -without a bottom it must be set upon a even board & the curd put into -it and ever as the whey runeth from it, it must be filled up it will -take a whole day to fill it, then let it stand and settle 3 days in the -fat untill it be so hardned that you may take off the moulds without -breaking when they be out salt them with white salt 3 or 4 hours at the -most strew’d all over y^m but never put in pickle then wipe them over -with a fair dry cloth as clean as possible the lest will best leper all -the cheese so let them dry upon clean cloths in a window turne them -every day and as they grow mouldy or fowle rub them easily with clean -and dry clothes this proportion will make 2 cheeses. these cheeses are -best to be made in may or september. - - -468. _To make Pastills._ - -Take a pound of Sugar a quarter of a pound of ambergreese & of musk -the 8th, 10th or 12th part let the Sugar be double refined beat it & -incorporate it well with the amber and musk then take gumdragon steep -it in oringe flower water Impast the Sugar with it make it into cakes -dry them in the Shade and Sun take heed of using to much gum for a very -little will serve besure to let your cakes dry well in the shade before -you put them in the Sun or they will crack. - - -469. _For Fine Linnen._ - -Take of orrice 4 pounds callamase half a pound benjamin a pound Storax -a pound cloves a quarter of a pound civet half an ounce muske an ounce -ointment of oringe flowers 2 ounces lignum alloes 2 ounces ambergreese -half an ounce rose wood half a pound the amber civet musk and ointment -of oringes must be mingled together & melt’d & you must either rub the -roses with it or else some wool the wool will keep the smell longest to -every pound of roses a pound of powder. - - -470. _Perfumes to Burn._ - -Take Damask rose buds and cut off the whites then beat them very small -take half a pound of them when they are beaten and put to them 3 ounces -of benjamine half a quarter of an ounce of muske as much of civet and -as much ambergreese then mingle it all well together and make it up in -little thin cakes and lay them upon rose leaves & dry them in the sun -till they be very dry. - - -471. _For Ordinary Linnen._ - -Take of orrice 8 pound callamase 2 pound damaske powder a pound cloves -a pound gallingall half a pound benjamin half a pound Storax halfe a -pound lavender a pound to every pound of rose leaves you must put a -pound of powder. - - -472. _To destroy Moths & preserve Cloths untouch’d._ - -Take the bear frame of a square table cover it over with such furniture -you mean to preserve you must let your furniture touch the ground at -the sides & ends of the frame to keep in the heat and vapor then take a -chaffendish of charcole or cole of wood fire and put thereon a quantity -of alloes sequetrina and a quantity of gallinger roots then put your -chaffendish in the midst of the frame and let it remaine there untill -y^e vapor be quite setled and the engredients consumed this absolutely -at once ordering will destroy all the moths bred in your furniture & -continually preserve such furnitures as is untouched. - - -473. _To destroy Moths in Chairs & Stools & to refresh ye Colour._ - -Take a quantity of sharp small beer or ale put therein a quantity of -alloes & a quantity of gallinger as aforesaid make it boyle 3 or 4 -walmes untill ye alloes be dissolved then take a piece of woollen cloth -dip it therein and wash over your chairs and stools therewith then -put them to dry this will kill all the moths though bred in the seats -amongst feathers flox or wool and refresh any colour’d cloth or stuff -turkey workes or needel workes not altering the property of ye colours -nor hurting the workes. - - - 474. _To scoure and refresh the Colour of Cloth Carpets, Silk - Curtains, or any Stuff y^t is Stain’d or Soil’d._ - -Take a quantity of orgull break it to a small powder then put it into -some pewter platter then put it over a chaffendish of coles make it hot -then put your carpet or curtain abroad upon a table afterwards take a -brush made of swines hairs dip it therein and so rub over your carpet -or curtain therewith this will take away all the spots and refresh the -colour. - - -475. _To scoure & refresh ye Colour of Gold & Silver Lace or Fringe._ - -Take a quantity of wine vinegar put therein a quantity of rock allome -make it boyle till the allome be dissolved then rub over your lace -therein afterwards wash it over with clean water and castle soap this -will make your lace very fair and fresh. Some rub it only w^{th} the -powder of Common Palk burnt: - - -476. _To scoure or refresh ye Colours of Pictures y^t are Stain’d or -Soil’d._ - -Take a quantity of wine vinegar & a quantity of allome let it boyle -till ye allome be dissolved then take a piece of fine clean linnen -cloth dip it therein & wash over your pictures therewith then let them -dry and after they are dry take a little piece of fine linnen cloth dip -it in linset oyle and so wipe over your picktures therewith then hang -them in their places this will fetch off all y^e stains and make y^e -pictures fresh. - - -477. _To dress & order Thin & Old Bedtikes to make y^m keep in their -Feathers._ - -Take a quantity of wheat flour and a quantity of yellow wax put it into -clean water make it boyle and stir it well together untill the wax be -clear dissolved then let it cool and after it is cold use it after -this manner, take your bedtike turn the wrong side outwards and spred -it abroad upon a table then take a brush made of swines hairs dip it -therein rub over every place of your bed tike therewith and put it to -dry this will make your bed thick and strong & cause that no feathers -shall come out nor dust enter in. - - - 478. _To perfume Bedtikes for Down or other Bedtikes w^n y^e Feathers - smell Strong and Mustie._ - -Take clean water, wax and flour make it boyle and stir it well together -untill the wax be dissolved and when your wax is dissolved take a -quantity of cloves beaten to powder and a quantity of sweet water or -damaske rose water cast it therein Stir it well together and when it -is cold dress your bed therewith according to ye last receipt this -done you shall smell your bed all over ye chamber w^n it cometh to the -heat of the body it’s both comfortable to ye head and stomach and not -offencive to a woman in child bed. - - -479. _To make Butter Cheese._ - -Run the morning milk as you ussially do Stir and sink it when it is -well whey and gather’d put it in a great vate press it very little then -put it in a great trendell and break it very small and mix with it good -store of runnet(?) and all the butter that can be made of the evening -cream well beat from the butter milk they must be so wrought together -that you may not discern the one from the other then put it in a great -vate that will hold a peck at lest in a large cloth well fastned y^t -the curd worke not forth you must press it by degrees and not put on -the full weight at first change it in a dry cloth at noon and salt it -well it must stand in the press 2 days & 2 nights puting twice a day in -fresh cloths it must not be eat under 2 years old at soonest neither -made in a little quantity. - - -480. _To keep Oringes fresh all y^e Year._ - -Take such a number as you intend to keep out of the ship before they -are wash’d strow 2 inches of wood aishes finely sift’d in the bottom -of a box or barrell then lay the oringes in rowes to that they may -neither touch one another or the sides of the box then sifting 2 inches -thick of aishes more over them and place so many rowes of oringes after -the same manner as the box or barrell will hold. - - -481. _To make Quince Marmalade._ - -Take your quinces that are full ripe look yellow without spots & fresh -gather’d from the tree pare them and quarter them and cut out their -core very clean and take their weight in good refined Sugar then take -some of your other quinces that are not so purely fine quarter them & -core them only and beat them in a stone morter so small as with adding -a spoonfull or two of fair water now & then to them you may gett the -juice out of them then strain and wring them very hard through a thin -cloth or boulter geting as much juice from them as possible you can -and for want of this juice in case you have not quinces enough to make -it up you may take the pareings and cores of those you intend for -marmalade with the addition of a few ordinary quinces more & boyle them -in a quantity of fair water till the quinces & pareings are tender and -the water very strong of them then strain it and let it stand till it -be throughly cold and to every pound of quinces and Sugar take a full -pint or something more of this liquor or ye juice before mentioned and -pour it into your quarter’d quinces alone & let them boyle in it till -they are very tender then mash them well together with a spoon but -break not your quinces to small but leave some pretty big bitts and -then put in your sugar being first finely beaten stirring it altogether -and makeing it boyle if you intend to have it red marmalade you must -keep it continually boyling very close cover’d and stir’d hard from ye -bottom or it will soon burn when ye Sugar is in it & when you perceive -it grow red & come to a pure cherry colour w^{ch} with long constant -boyling and stiring it will be then warme your glasses at the fire lest -they break & so put in into them as fast as you can and keep it in a -moderately hot Stove all ye year for your use. - - -482. _An excellent Pommander._ - -Take half an ounce of benjamin half an ounce of damase rose leaves a -quarter of an ounce of Storax beat these very small severally then sift -them and mingle the powder then take some gumdragon steep’d in rose -water 24 hours and make it into a stiff past then take 4 grains of -ambergreese 4 grains of musk and 2 of civit grind these together with a -little juice of Lemon till they are dissolved then anoint the hand with -essence of jessamie or roses & work the past well with the musk and -amber if it be to limber put in powder of roses if to stiff a little -rose water then weigh them of an equal weight and rowle them up in your -hand but while they are wet make holes through them with a bodkin dry -them betwixt 2 papers. - - -483. _To make Mince Pyes._ - -Take tongues par-boyled cut the roots and hard all off then to 4 pound -of meat take 8 pound of the best sewit cut the tongues in little square -pieces like dice then shred it fine do the sewit the same then put it -to the meat by degrees and stir it lightly to keep it from lumping then -chop meat and sewit together & sift it through a fine split sive save -the lumps that remain behind chop them again and sift them as before -till all are gone to this proportion of meat and sewit take half an -ounce of nutmegs half an ounce of cinnamon almost as much mace half a -quarter of an ounce of cloves beat the spice all but the nutmegs very -fine then sift it through a sive as you strain water grewel through let -your sive be very dry that done and your meat ready then put in your -spice and salt to your taste 2 pound and a half of the best raisons of -the Sun Stoned and shred as fine as can be dates half a pound shred -as fine as the raisons, cittern above a quarter of a pound, a quarter -of a pound of canded lemon not quite a quarter of a pound of canded -oringe shred them but not so fine as the rest 10 or a dozen of the -best pippins par’d and shred as fine as can be but neither pare nor -shred them till just you put them into y^r meat then rub in everything -severally into your meat & well without clodding have 4 pound of -the best currants clean wash’d pick’d and dryed 2 pound of Sugar or -something better beat fine a quarter of a pint of the best rose water -of the best canary a pint and a quarter, 3 quarters of a pint of the -best verges lay more sliced cittern on the top of the pyes if you keep -any of the meat by to make up after the first time stir it well every -day & do not put in the juice of Lemon for it will not do well to stand -in long you must mingle your Sack rosewater & verges together then turn -up your meat and sprinkle it in by degrees y^t all the meat may fare -alike & not Lump to this quantity you may put the juice of 2 lemons but -not to stand in longer then just while you make y^m up. - - -484. _An excellent Water for ye Head & for Sleep called ye Emperour -Charleses Water._ - -When roses are blown, take a quart of good aquavite in a glass with a -narrow neck and when the roses are half blown take a handfull of the -leaves without ye seed put them into the glass and when the marioran -bloweth & the Apiastrum take then a handfull of their buds chop them -small and put them into the glass Take also cloves nutmegs cinnamon -mace cardamum of each an ounce & a half bruise all these grossly and -put it in the glass and when the lavender and rosemary are blown add -a handfull of each flowers also shake them well together and stop it -close let it stand 10 days in a hot sun it must be used by anointing -the temples and nostrells it fortifieth and Corroborateh the head and -memory. - - -485. _The Lady Drakes Re^{ct} to cure the Stone._ - -Take Saxafrage, Pellitory of the wall parsley, mother of time of each -a handfull clean pickt 3 or 4 radish roots scrap’t and sliced steep -these in a gallon of new milk at night cover it close distill it in -the morning in a common still let it run while good mix it all of a -strength take 6 spoonfulls of this water with as much white or renish -with a little nutmeg & sugar just warmed and drink it nights & mornings -3 days before the new and the full of the moon for a year together. -Probatum Est. - - -486. _Cere Clothes._ - -Dissolve on the coals an ounce and half of virgins wax and put to it -as much Spermacitti as will lye on a shilling and a spoonfull of oyle -of sweet almonds a few drops of oyle of cloves dip your cloths in it -and when they are cold wring them in a cloth and clap them between your -hands. - - -487. _Almond Custards._ - -Take 2 pound of almonds stamp them with rose water strain them into a -quart of thick cream washing them through with a little of the cream -till you have got out the best of them but reserve one spoonfull to put -to it without straining put to it 14 whites of eggs well beaten sweeten -& bake it as you please. - - -488. _Macaroons._ - -Half a pound of almonds stamp’d with rosewater the whites of 4 eggs -whipt to froth with 2 spoonfulls of rosewater half a pound of double -refined Sugar 2 spoonfulls of rice flour both searched fine mix it in -a bason & set it on hot coals keep stiring it till tis boyling hot lay -wafers on white papers and put this on them bake them in a quick oven. - - -489. _A Ragou of Veal._ - -Take a breast of veal lard it pretty thick with great lards then brown -it very well in a frying pan put it into a stew pan with some of the -butter it was fry’d in flower it and let it fry there a little then put -in gravie or strong broth almost to cover it & let it stew till tis -tender then season it with pepper, salt, mace nutmeg Sweet herbs, an -onion put in 2 or 3 Sweet breads slicet some pallats 6 yolks of eggs -put in juice of lemon or verjuice a quarter of a pound of butter dish -it on toast and pour the sauce over it. - - -490. _For a Tickling Cough or Rhume._ - -2 ounces of conserve of red roses 2 ounces of honey 60 grains of -mastick 60 grains of libanum 20 drops of Sulphur or as much as will -make it sharp and make it all up together in an Electuary & tyed up -close which will serve for half a year or a year and take the quantity -of a nutmeg first in the morning and last at night. - - -491. _For Flegme when it sticks that it cannot come up._ - -Take a spoonfull of mustard 2 spoonfulls of honey & a spoonfull of -good oyle or oyle of sweet almonds a spoonful of vinegar or good crab -verjuice or wine vinegar if not to sharp beat it well together and -take it in bed and swallow it down by degrees tye it up close it will -keep but a little time take a quarter of a spoonfull at a time mornings -and last at night. - - -492. _For a Cold newly taken._ - -Take a pint of posset drink cut 5 large lent-figgs in small thin -slices a stick of liquorish stript small and about half a spoonfull -of annyseeds bruised put these into the posset drink boyle them till -almost half be consumed drink it hot as you go to bed. - - -493. _To keep damosens all ye Year._ - -Bake your Damosens and take the juice only a good quantity and put -Sugar thereto about the weight of your liquor so boyle it & scumme it -clean then let it stand till it be cold then put it in your damosens -raw as many as your juice will cover and stop them up close to keep all -the year. - - -494. _For a Healing Ointment._ - -Take mallows orpine dandelion brooklime St Johns wort Elder leaves of -each one handfull boyle all these together in the fleck of a pig or -fresh butter for the space of 2 hours under a soft fire yn strain it -and keep it for use. - - -495. _For a Drawing Salve._ - -Take of pitch and bees wax of each a quarter of a pound & of rozen half -a pound & 4 pennyworth of venice turpentine add thereunto so much of -the healing ointment as your own reason will direct you that may serve -to make it up into a plastering salve all these must be boyled and -stir’d together untill they are well incorporated you may observe that -a little of the ointment being put in will serve for the incorporating -& dissolving the other ingredients after these are boyled together you -are to pour them into a vessel of fair water and then break & worke -them well together and then make them up into rowles for use. - - -496. _For a Tenting Salve._ - -Take an ounce of beeswax and 2 ounces of Rozin and one penny worth of -venice turpentine and boyle them together with so much deers sewit -as will consolidate them into a Salve when these are boyled together -strain them for use if you cannot get deers sewit you may take the best -sheeps sewit. - - -497. _A Poultise._ - -Take all the herbs before named in the healing ointment & boyle them -in beer for an hour then strain out the herbs and thicken the liquor -w^{th} oatmeal or bread then boyle it well until it become a thick -poultise and y^n put into it oyle or fresh liquor If the maladye ye -poultise is to be apply’d unto requires speedy breaking then boyle -together w^{th} ye herbs an handful or less of white lilly mores this -poultise is very usefull for all sorts of swellings. - - -498. _A Cordiall or Surffit Water of Poppies._ - -Take of the poppie flowers pluck them from the stalks then sift y^m -from the seeds and weigh out 4 pounds then steep them in 3 gallons of -strong ale and with them half a pound of liquorish and half a pound -of annyseeds and let them steep a whole night then distill them in -your limbeck the first runing will be very strong the second somewhat -smaller when you have drawn a quart or 2 then take 2 handfulls of -poppie flowers being pickt and sift’d and let them lye in the water 5 -or 6 days till it comes to the colour of a peal claret wine and upon -any indisposition of the stomach sickness or surffit 5 or 6 spoonfuls -of this is very cordiall the 2 quarts will be strong and you must -strain out the leaves after 5 or 6 days. Probatum est. - - -499. _To make a Surfit Water._ - -Take of ale measure 6 gallons of strong ale one pound of liquorish half -a pound of annyseeds 2 pound of red poppey one ounce of cloves one -ounce of nutmegs one ounce of cinnamon and one ounce of ginger bruise -the cloves gently and slice all the rest of ye spices take likewise -half a pound of figs a quarterne of dates a pound of raisons of the Sun -Stoned lay all these in steep over night in the ale then take a quarter -of a pound of white Sugar candy finely beaten and put it into your -glass which receives your distillation put the first and second runing -together otherwise it will be to strong you may put in a grain or 2 of -ambergreese & a handfull of poppie leaves to colour it. - - -500. _For a Sinew Strain in Man or Beast._ - -Take of Nerve oyle Frankinsence Brandy Venice turpentine and black soap -of each a convenient quantity melt them together and chafe it well in -with your hand and hold a red hot iron or fire shovel to it whilst -you are doing of it to force it the better in. You may add a little -quantity of gum anomy. Probatum est. - - -501. _To make Juice of Liquorish as a special Cordiall._ - -Take a pound of liquorish a quart of Isope water the 3^d part of a -quart of red rose water Sugar candy one pound confection of alkermise -2 ounces ambergreese 80 grains musk 50 grains unicornes horn 30 grains -prepared pearl 2 drams beasor stone 40 grains Harts horne half an ounce -take your liquorish scrape it and slice it then beat it to powder and -put it into a silver or earthern pipkin and let it stand on a soft fire -simpering till it be reasonably thick then strain it through a searce -and put in the Sugar candie finely beaten then set it in the sun where -no rain comes stiring it together once in 4 or 5 days you must make -it in april & it must stand close cover’d in the Sun (stiring it as -aforesaid) the space of 2 months at least w^n it hath been thus dryed -you must take your other ingredients and with some of the liquor grind -them in a smooth stone morter or on a perfumers stone till these be -very fine then mix them well together with the rest & set it again in -the Sun 3 months more or till it be hard enough to box up still stiring -it as aforesaid every 4 or 5 days. - - -502. _To make a Powder for the Stone used by Pope Silvester ye 2d._ - -Take groundsell seed and Saxaifrage seed of each an ounce filipendula -half an ounce white amber and corrall white and red of each a quarter -of an ounce make all these into a fine powder and mix them well -together and of this give the patient one spoonfull each morning while -it last in broth or pottage and it will help and deffend him from the -stone that it never will come again. - - -503. _For an Ague._ - -Take of alloes Sickatryna and beat it in 2 spoonfulls of english honey -half a pint of white wine vinegar and a little piece of allome boyle -these together till they be thick then make a plaister thereof on a -piece of leather and apply it to the navel of the belly as hot as may -be suffred it cureth the ague and killeth wormes. - - -504. _For Agues of all Sorts._ - -Take venice turpentine and white frankinsence finely powdered and strew -it into your turpentine till it be stiff enough not to run abroad well -mingling it together with a knife then spread it on round pieces of -leather 2 inches and half over for a man & less for children and when -you have spread over your plaister with this liquid turpentine and -frankinsence mingled as before then strew on more of the powder finely -search’d and so let them lay and dry till a white paper will not stick -to them and so puting papers between each plaister lay them up for use -& when you use them warme them and apply them to the navel a little -before the fit comes & let it lay on till they fall off themselves if -one plaister cures not then use a 2^d and so a 3^d but a 1^{st} seldom -fails. Probatum est. - - -505. _An Ointment for Eyes._ - -Take 4 ounces of may butter 2 ounces of virgins wax 2 scruples of tutty -fully prepared 2 scruples of camphir 4 spoonfulls of white or red rose -water melt the butter and wax and then put in all the materialls and -besure to keep it stiring till it be quite cold when there is occasion -to use it take a little of it and put it into the palme of your hand -& when it is softned then with your finger anoint all about it on the -outside of your eyes and the temples the last thing you do when you go -to bed if there should be occasion to wash ye eyes in the morning white -or red rose water is best. - - -506. _A Puff Paste._ - -Take 2 pound of flour a pound and half of butter 2 eggs 3 spoonfulls of -Sack make the paste not to stiff with cold water work it very smooth -rowle it out 4 square beat up your butter lay it on in thin slices -strewing flour between rowle it up again till ye butter is used up in a -sheet as thick as a finger half an hour will bake it. - - -507. _A Water for Wounds and Old Sores._ - -Take 2 ounces of white copperas and a quarter of an ounce of camphir -put them into some little earthen pot and set it in hot embers and stir -it till it be melted and dryed again to a powder then take 2 ounces -of boel-armeniack and beat it small and mix it with the other powder -when this is done take 2 pottle of spring water and let it boyle till a -quarter of it be consumed then take it off and put half of the powder -into it So put it into a glass and keep it for your use it will keep -a long time before you dress any wound (shake the glass well then let -it settle again least any of the powder should be amongst it when you -dress the wound and so eat into the flesh) which having washt well -fould a clout 6 or 8 double weting it throughly with ye same water and -lay it on the wound then take another clout 8 or 10 times double as -near as you can guess to the bigness of the wound or a thought less and -lay it on the other cloth as wet as the former full in the mouth of the -wound and so bind it on with a swath or rowler it is excellent good for -men to use y^t have le grand veroll aue vierge pour le laver. Probatum -est. - - -508. _The Wound Drink._ - -Take wormwood southernwood sanicle white bottles Ragwort plantin -ribwort woodbins oake-buds dandelyon mugwort dayseyes roots and all -bramble buds herbgrease violet leaves strawberry leaves Suinquefoyle, -angellicoe, adderstongue scordium wood bittoney agrimoney hawthorne -buds bugle lungewort avens comfry mints Scabious and pimpernell these -herbs are to be gather’d pick’d and dryed in may month then put them -in severall papers & so keep them all the year but the buds are to -be gather’d at their first comeing forth when you make it take one -handfull of each sort a pottle of fair water and a quart of white wine -boyle these together till half be boyled away then strain the liquor -from the herbs and put to it a pint of honey then boyle it a little -till you have scummed it then take it off and let it coole & keep it, -close stop’d let the patient take 3 spoonfulls of it morning & evening -first & last but if for a child 2 spoonfulls is sufficient. - - -_The vertues of it._ - -It cureth wounds and sores laying on them a plaister of honey and wax -or one of the following cere cloths without tents it scaleth putrified -bones breaketh and expelleth imposthumes cureth aches in the stomach -expelleth bullets & cureth the Isue it stopeth bleeding at nostrells -all wounds and broken veins the herbs must be gathered at the latter -end of april in may or ye beginning of June as the season of the herbs -are w^{ch} must be dryed without Sun or fire comeing near them & the -handfulls mentioned are to be understood handfulls of dry herbs. -Probatum Est. - - -509. _The Black Cere Cloth._ - -Take a quart of sallet oyle a pound of red ledd boyle these together on -a soft fire untill it be black then dip your old linnen cloth therein, -and hang it up till it be throughly cold & stiff when it leaves its -clamminess & sticking to the finger it is enough boyled. Probatum est. - - -510. _The White Cere Cloth._ - -Take a quart of sallet oyle red ledd half a pound white lead ½ a pound -camfir 2 drams boyle these until they leave their claminess and stick -to ye finger which is then enough boyled. - -The poultise if occasion for any is only milk thickened with white -bread crums and a quantity of saffron as will colour it to the colour -of the yolke of an egg and the wound drink drank as afore prescribed. - - -511. _Direction to cure Ye King’s Evil & 1st for the drink._ - -Take agremoney mugwort march sanicle liverwort Kingswort coltsfoot -maiden hair scabious harts tongue of bittony of each of all these a -small handfull to be boyled in 6 quarts of spring water with half a -pound of raisons of the Sun Stoned a quarter of a pound of currants -8 figgs better than half a pound of annyseeds one stick of liquorish -boyle all these together til it be consumed to 3 quarts then strain -it through a hair sive & cool it and so put it in a pot and let the -patient drink it in the morning fasting and again about 4 a clock in -the afternoon. - -If it must be broken take castle soap and temper it with barme & apply -it till it break when it is broken apply the same as long as you shall -think there is anything to be drawn forth of the wound then heal it -w^{th} the following Salve: - - -512. _A healing Salve for ye King’s Evil._ - -Take groundsell vallerian elder buds or in the winter the inner rind -of ye elder tree Issope brown Sage a good handfull of each sort half a -pound of clarified butter 3 ounces of beeswax one ounce of rozin half -a pound of sheeps sewit 2 ounces of hog’s lard chop these herbs small -and boyle them in those liquors softly a quarter of an hour then strain -it and stir it till it be almost cold and then apply it to the sore but -if you think the sore doth breed a worme then take the powder of a Sea -crab shell & all together baked in an oven and so made to powder the -powder also of frankinsence of oyle of wormwood an ounce and the oyle -of 6 eggs put off ye powder of crab as much as will fill a thimble half -as much of the powder of frankinsence stir it together into ye oyle and -with a feather put some of it into the wound under the plaister. - -To wash it you must take warme white wine or crab verjuice, if these -things heal not then take the oyle of the finest tar stir’d with a -stick the oyle will come upon the top which take with a feather and -apply to ye sore. - - -513. _To raise a Blister._ - -If you raise a blister then it must not be broken but take speare grass -and pound a little of the leaves putting a little butter amongst it put -also as much of it as a small nut and that will raise a blister of the -same bigness cut the blister clean away and then put castle soap and -barme as aforesaid to draw it as long as it will yield anything then -after apply the forementioned Salve unto the sore and (God willing) -this will cure the party in time. Probatum Est. - - -514. _Swallows Ointment._ - -Take lavender cotten, spike, knot grass, Ribwort barme vallerian, -rosemary tops alehoofe, strawberrystrings woodbine tops, vinestrings, -french mallows the tops of tutsan, plantin leaves, walnut leaves, the -tops of young bays Issope, violet leaves, Sage of virtue, fine Roman -wormwood of each of these one handfull of redroses and cammomile 2 -handfulls of each 10 young swallows alive one quart of neats foot -oyle or may butter 2 ounces of cloves pound all these together in a -morter small then put them in an earthen pipkin and stop it close with -a piece of dough that no air get in then set it in a seller or coole -place 9 days then take it and open it and add thereto a pint of sallet -oyle a quarter of a pound of yellow wax then set it over ye fire in a -kettle of water and let it boyle 6 or 7 hours then take it off the fire -and strain it into your pot to keep it for your use keeping it close -cover’d. it is good for a sprain or wrinch or ache of long continuance. - - -515. _The Lady Biddolphs Green Oyle to be made in May._ - -Take red sage, rosemary, lavender broad leaved balsom cammomile, -vallerian of each 4 ounces wormwood 2 ounces gather them in a Sunshine -day wipe y^m and not wash them chop them very small and put them into -a convenient vessel and put to them a quart of the best oyle of olives -you can get tye it up close let it stand in the sun 2 or 3 weeks -stiring it once in 3 or 4 days then put it into a skillet and boyle it -a little then strain out all the herbs as hard as you can wring them -and put into the oyle half the same quantity of herbs again and let -them stand as before in the Sun 3 or 4 days then set them on the fire -which must be very gentle and let boyle very softly till your oyle is -of a perfect green then strain out the herbs and let your oyle stand -all night in a pewter bason then set your oyle on a chaffendish of -coles and let it boyle a while and scumme it if anything do arise then -take it off and let it stand till it be cold then take a glass of the -uppermost for special use the rest put into a glass for more ordinary -use if there be any water at ye bottom cast it away or trye it for eyes -so preserving the balsam oyle for your use. - - -_The vertue of it._ - -It is good to anoint and tent all sores or wounds for it doth heal -first at the bottom it will not suffer proud or dead flesh to grow -in a wound it draws out thornes and splinters, it is excellent for -bruises in any part of ye body to anoint the place outwardly or to take -inwardly to drink 10 or 12 drops to a man or woman and half so much to -a child in a spoonfull of ale or white wine posset drink and drink a -little more posset drink after it 3 or 4 nights and mornings it will -drive out any bruised blood out of the body you may give it to a woman -after her travell it is good for deafness that comes by cold drop 3 or -4 at night and morning for 2 or 3 days together so used it will help -an imposthume in the head break and heal it you may drop into the eye -if it be bruised with a blow it is good to anoint ye throat for the -swelling of the almonds and to drop into ye ear for ye toothache. - - -516. _To stop Bleeding if a Veine be cut asunder._ - -Take the shell of goose or hen that the chick comes out of when hacht & -make it into powder being first burnt and cast thereon & it stanch it -presently. Probatum Est. - - -517. _For the Jaundice._ - -Take a handfull of earth wormes and put them awhile in salt & water to -cleanse themselves then put them into a quart of white wine to steep -until they dissolve then strain them out then put to the strain’d -liquor 4 penny worth of english saffron and let that steep well in -it also and let the party grieved take of this liquor thus prepared -a quarter of a pint first in the morning and at 4 a clock in the -afternoon and last at night. Probatum Est. - - -518. _Dr. Willis his electuarie for a Dead Palsey._ - -Take conserve of sage flowers, bittony Rosemary of each an ounce the -flowers of turrica 2 ounces preserved Mirobalence number 2 preserved -nutmegs 2 drams spirits diambra, Salt of wormwood, powder of pioney -roots and of pioney seeds of each one dram white amber white corral -prepared of each 2 scruples & a half with a sufficient quantity of -sirrop of stœchas to make it into an electuarie. - - -519. _His Whey for ye same Palsey._ - -Take bittony sage mugwort pennyroyall fumetory of each one handfull -damask rose leaves 3 handfulls epythum 2 ounces corriander & sweet -fennell seeds of each an ounce cut these and dry them in the shade and -so keep y^m for your use mixing them altogether one handfull of these -herbs must be boyled in new whey a quarter of an hour & ye liquor drank -when almost cold. - -The above mentioned Electuary prescribed to be taken every morning very -early in your bed and last at night the quantity of a nutmeg. - - -520. _An Eye Water._ - -Take a new earthen vessel never used & so many gallons as it will hold -pound so many ounces of white copperice in fine powder & when snow is -on the ground fresh gather it very clean and put some snow in the pot -& then some of the powder doing so untill all the copperice powder be -spent and the vessel full then cover it with a clean cloth & set it in -a cellar till the snow is all melted off the ground then strain it & -keep it for use in bottles. - -It is good for Ruehmetick eyes being dropt in when they go to bed it -will take away pearls phillmes, webbs & blood sheds in eyes if you take -a piece of red rose cake enough to cover and soake it in some of this -water warme and lay it to the eye when you go to bed and let it lay on -ye eye till the next morning. In short it is good for all distempers in -ye eyes & for old sores in legs if bathed warme with, but to drop in ye -eyes it must be cold. - - -521. _To make Wigs._ - -Take 3 pound and a half of flour a pound of butter melt’d in a pint of -milk a quart of yest half a pound of Sugar mixt into the milk butter & -yest half an ounce of cloves and mace a quarter of an ounce of carraway -seeds a little salt and put all this into the flour and mix it up into -a pretty stiff paste then weigh them into 4 ounces a piece & rowle them -into wigs & bake them upon paper or tin plates butter’d. - - -522. _Pills for Vapours of Spleen & Fits of ye Mother to Suppress and -cure them._ - -Take castor, saffron, Gallbanum orsephetita and make them into fine -powder of each half an ounce, half an ounce of methridate added in -which well mix your powder with as much oyle of amber as will make it -into pills of the largest size (or half an ounce of the powder) as the -receipt exprest and then as much oyle of amber as will make it up in -pills and of them one large or 2 middle size when you find the fits -comeing keeping y^r selfe fasting an hour before & an hour after but if -followed with ye fits then take one of them being of ye largest size -morning afternoon and last at night if you drink anything after them -let it be a little hystericall water. - - -523. _For a Cold._ - -Take 4 ounces of old conserve of red roses 2 ounces of white sugar -candie 2 ounces of raisons of the Sun Stoned beat all these till well -incorporated then add the quantity of a small walnut of diescordium and -2 spoonfulls of Sirrop of popies 7 drops of oyle of sulphur 11 drops of -spirit of vitriol mingle all these very well together and take of it as -much as a large nutmeg first in the morning fasting 2 or 3 hours after -it & last at night leting it melt (as it were) gently down y^r throat. - - -524. _For the Scurvy._ - -Take one good handfull of pine tree tops & bruise them and infuse y^m -in one quart of white wine or renish 3 or 4 hours then take one good -handfull of dandilyon boyle it in one quart of new milk make it into -a posset with the wine take off the curd pour the drink scaulding hot -upon brooklimes, water cresses, sea scurvy grass garden scurvy grass of -each a large handfull with the rine of a lemon cover it & drink every -morning & afternoon a quarter of a pint sweeten in with Sirrop made of -oringe juice & wormwood cold still’d water--drink this ale april and -september. - - -525. _To make the Convulsion Water._ - -Take 2 quarts of Spring water and put therein half a handfull of -bittony and as much plantin and Spermint & whore hound a quarter of a -handfull of centry and as much cardus half a handfull of single pioney -roots green & half a handfull of burdock roots green & both sliced very -thin half an ounce of hart’s horne & half an ounce of sweet fennell -seed bruised a little a quarter of an ounce of bastorium and a quarter -of an ounce Assifetita stop all these very close in a stone jugg and -set it in a kettle of seething water up to the neck of the jugg & let -it stand seething 8 hours then take it out and let it stand close stopt -till next day then put it out into a brass pot and add to it a quart -of cardus water and a quart of spermint water half a pint of red rose -water & half a pint of old malligo Sack then put a small handfull of -bittony & as much plantin and Spermin and whorehound and a quarter of -a handfull of centry and as much cardus one handfull of single pioney -roots and a handfull of burdock roots sliced 2 ounces & a half of harts -horne an ounce and a half of sweet fennellseeds bruised 3 quarters of -an ounce of bastorium and half an ounce of Assifetita and one nutmeg -sliced stop this pot very close that no breath may come out and on the -cover set a weight of 18 or 20 pounds keep this to a moderate heat 8 -hours more then let it stand close stopt till the next day then open -it & strain it out and put therein a pint and a half of malligo Sack & -half a pint of annyseed water & a lb. or more of jeans treacle put it -up into bottles & feed it w^{th} treacle when you see fit all the herbs -must be very dry. - - -526. _For the Yellow Jaundice or Collick in the Stomach or the -Consumption, Obstructions in ye Liver Spleen & especially for ye -Falling Sickness._ - -Take a peck of garden snails and wash them in a great bowle of beer & -then make your chinney very clean and pour half a bushell of charcole -& set y^m afire and when they are throughly kindled then with a shoule -make a great hole in the midst of the fire and pour in your snails & -scatter in some of your fire amongst them and so let them rest as long -as you hear them make a noise then you must take them out of the fire -and pick them out of their shells with a knife and with a coarse cloth -pick and wipe all the green froth from them then in a stone morter -bruise them shells and all next take a quart of earth wormes and slit -them then scoure them with salt then wash them and break them in pieces -in a stone morter then (the pot being very clean uppon which you set -your limbeck) put them into it and about 2 handfulls of Angelico to -put into the bottom & 2 handfulls of sallendine then put in a quart -of rosemary flowers if you please you may put in Egremony of red dock -roots, bear foot, the inner rine of barberry roots of woodsorrell & -bittony of each 2 handfulls of rew half a handfull of Fenegrick & -Turmerick of each an ounce of Saffron well Dry’d and beaten to powder -the weight of 6 pence then pour into all these 3 gallons of the -strongest Ale you can get cover your pot & let it stand all night in -the place where you mean to put fire to it in the morning you must put -to them 3 ounces of very good cloves beaten to powder and before you -put your fire to it with 6 ounces of good Harts horne you must not stir -it after you have put in the Harts horne lest it go down to ye bottom -then set on the limbeck and make it fast and so receive the water by -pints the first water is best and strongest & must be received by its -Selfe ye last is smallest and may be mended by putting the strongest to -it when it is used this water must be given to the patient in a morning -who must fast 2 hours after it and not sleep upon it or it may be -given 2 hours after each meale he or she must take 2 spoonfulls of the -strongest w^{th} 4 spoonfulls of Ale or white wine and when you give ye -smallest you must give as much water as drink. This has been aproved & -is an excellent cordial. - - -527. _An Oyle for any deep wound or wounds through the Body or wounds -made w^{th} an envenomed Weapon, or Sinews Prickt._ - -Take white wine or rather so much brown bastard, one quart of oyle of -olives 2 quarts, one quart of the oyle of turpentine put all these -together in a great double glass and with them of ye leaves flowers -Hieperig on andseeds of St Johnswort of each 2 great handfulls gently -bruised set the glass in the sun close stopt 8 or 10 days then boyle -them in a kettle with straw at the bottom for ye glass to stand upon -and when it hath gently boyled a great while then take off the kettle -and coole it by degrees and then take out the glass and strain out all -the moisture from the herbs and put it into the glass again with 2 of -the fresh leaves of St Johnswort and of the flowers & seeds of each two -handfulls & then set them in the sun as before 8 or 10 days then boyle -and strain them as before & so have you a oyle for all the purposes -beforementioned & every year let it be again clarified in ye sun. - - -528. _The Countess of Bristolls Black Salve._ - -Take one pound of white lead as much Lietheriegie of gold finely beaten -& search’d into a quart of sallet oyle then take 4 ounces of yellow wax -& 3 drams of camphire boyle them together on a good fire till they grow -very black and 6 hours after this is an exceeding good skining Salve. -Probatum Est. - - -529. _An Ointment to cure old Sores, to search Fistolas, to eate Dead -Flesh and to dry up Wattery Humors._ - -Take verdigreese 5 drams Honey 14 drams, white wine vinegar 5 drams -boyle them on a soft fire and stir them well together till it come to a -red substance & so keep it for use. Probatū Est. - - -530. _To make Milke Punch._ - -Take 5 quarts of Brandy 8 quarts of water and two of new milke, four -dozen of lemons, three nutmegs, a pound and half of double refin’d -sugar, pare one dozen of the lemons very thin leaving none of the -white, infuse the parings in some of the brandy about three hours with -the nutmegs grated, dissolve the sugar in water before you putt it to -the brandy, squeeze in the lemons and let all the ingredients be mixt -together, then put them all into a bag of thick flannel & let it run -without stirring, let about a quart run out, then put it into the bag -againe, so repeat it till it is fine. - - -531. _For the Farcy in a Horse._ - -Take three ounces of Sal Tartar, one ounce of lapis Calaminary, one -ounce of Putty pulveriz’d; boyl two quarts of stale piss, one quart -of Ale, one handfull of Rue till it comes to one quart, then give it -the horse fasting; if you finde the horse very sick in taking it, you -may the next time abate a small matter of the quantity, by this twice -repeated I have cur’d an inveterate Farcy; but let him rest three or -four daies between. - - -532. _To cure the Grease in a Horse._ - -Take three quarters of a pound of Rozin, two ounces of Sal Prunella, -two ounces of stone Brimstone all in fine powders; boyle three pints -of brine & three pints of stale Urine till it comes to three pints in -the hole, strain it thro a woollen bag, and when tis cold stir in the -saide powders and give it the horse fasting, and in two hours time give -him corne and as much warme water with a little bran in it, as he will -drinke, give him exercise as soon as he has taken the drink, and every -time you give him water; Note your liquor must be very cold before you -mix your powders with it: give him three Drinks resting about four -daies between, and the whole quantity in each Drink; - -The Oyntment if the Horse be very sore: - -Take two ounces of the best Aloes and two ounces of spirits of Wine -made into a salve over the fire. - - - - - THE TABLE - -Transcriber’s Note: The numbers are item numbers not page numbers. - - For an Ache. 184. - - For Agues. 296, 503, 504. - - Almond Loaves. 322. - - Angelicoe to Dry. 406. - - Apples green to Preserve. 25. - - Apricocks to Dry. 75, 77, 115. - To Preserve them Green, 104. - - Apricocks to preserve. 131. - - Apples Pasties. 312. - - Aqua Mirabilis. 10, 178, 410. - - - Balsam. 39, 57. - - To Bake a Bullock’s Head. 260. - - Barberrys to Preserve. 318. - - Bacon Gamon to Dry. 387,402. - - Rump of Beef to stew. 14. - - Rump of Beef to Bake. 17. - - Beef to Coller. 133, 340. - - Beef to Pot. 156. - - Beef Collops. 190. - - Beef to boyle. 341. - - Bed Tickins to Prepare. 477. - - Biskit. 16, 58, 99, 320. - - Fruit Biskit. 23. - - Spanish Biskit. 278. - - Italian Biskit. 450. - - French Biskit. 451. - - Naples Biskit. 453. - - Bite of Mad Dog. 165, 251, 252. - - Bleeding to stop. 516. - - French Bread. 114, 329. - - For a Bruise. 184. - - Black Cherry Brandy. 232. - - Strengthening Broth. 307. - - Fowl Breath. 462. - - For a Burn. 244, 245, 249. - - Almond Butter. 286, 330. - - - Cake. 87, 157, 328, 333, 348. - - Wood-street Cake. 1. - - Almond Cakes. 15, 394. - - Oringe Cakes. 48, 61. - - Quince Cakes Red. 59. - - Quince clear, Cakes. 60. - - Apricock Cakes. 62, 65. - - Rasberry Cakes. 72. - - Clear Cakes. 81, 439. - - Carroway Cake. 86, 345. - - Sugar Cakes. 91, 319, 396. - - Little Cakes. 92, 135. - - Bean Cakes. 118. - - Angelicoe Cakes. 121. - - Portugal Cakes. 379. - - Canker to kill. 46, 225. - - Angelicoe to Candy. 146. - - Clear Rock Candy. 442. - - To Candy Grapes, etc. 438. - - To Sucket Candy Oringes, etc. 443. - - To Candy Flowers ye Spanish way. 444. - - To Rost a Carp. 273. - - Cere Cloth. 18, 486, 509, 510. - - Cherries to Drye. 64, 117. - - Cherrie Water. 93. - - Cherrie Wine. 134, 378. - - Cordial Cherry Water. 305. - - Cherries to Preserve. 344. - - Cheese Cakes. 103, 321. - - A Flesh Cheese. 138. - - Angelot Cheese. 283, 284, 467. - - A Thick Cheese. 285. - - Cream Cheese. 381, 466. - - A Butter Cheese. 479. - - For Chilblains. 244. - - Chocolate to make. 395. - - Pectorals for a Cold. 2, 377. - - Convulsions to Cure. 167, 220, 221, 222, 224, 304, 525. - - Cold to Cure. 22, 29, 32, 197, 204, 292, 492, 523. - - Cough to Cure. 31, 33, 34, 231, 301, 490, 491. - - For the Consumption. 302. - - Conserve of Fruits. 428, 429. - - A Cordial Powder. 37, 38. - - Cordial organy water. 139. - - A cordial water. 145. - Dr. Stevens Water. 182. - Imperial Water. 186. - Palsey Water. 187. - Melancholy Water. 191. - - A Rich Cordial. 282. - - Gascoins Cordial Powder. 295. - - Conserve of Roses a Cordial. 369. - - A Cordial Electuary. 400. - - A Cordial for Cholick. 414. - - Counterpoyson Cordial. 419. - - Muskadine Comfits. 449. - - Almond Cream. 83, 153. - - Quince Cream. 95. - - Lady Ingrams Cream. 96. - - Pyramid Cream. 97. - - Clouted Cream. 112, 123. - - Cabage Cream. 119, 335. - - Lemon Cream. 122, 152. - - A Cream. 137. - - Runnet Cream. 309. - - Egg Cream. 310. - - Plumme Cream. 311. - - A Cheese Cream. 313. - - The Spanish Cream. 334. - - Trifle Cream ye French way. 349. - - Cracknels to make. 168, 315. - - Almon Custards. 487. - - Cucumbers to pickle. 417. - - - Damosens to preserve. 69. - - Damosens to keep. 337, 493. - - Deafness to Cure. 160, 218, 238. - - A Diet Drink. 208. - - Pippin Drink. 374. - - For ye Dropsy. 175. - - To Dry Fruits. 440. - - To Dry them without Sugar. 441. - - - Ebulum to make. 5. - - Eels to stew. 259. - - Eels to Coller. 275. - - Eye water. 43, 219, 281, 520. - - Eye powder. 52, 294. - - Filme in Eye to cure. 161. - - Ointment for eyes. 194, 505. - - - Vomit for Falling Sickness. 229. - - For Faintings. 273. - - Wash for Face. 308, 464. - - Feavor in Children. 47. - - Fits. Vide Mother. - - Convulsion Fits. 4, 220, 221, 222, 227, 413. - - Flowers to dry. 207. - - Flowers to Candy. 365. - - Floors of Dale to Varnish. 214. - - Forced Meat. 28. - - Frigacy of Chickens. 30. - - Water for Falling Sickness, Jaundice, etc. 526. - - For the Farcy in a Horse. 531. - - - Gascoins Powder. 295. - - Goosberries to Preserve. 105, 126, 372, 373. - - A Goosberry Fool. 261. - - Goosberrys to dry. 406. - - Gout to cure. 202, 236. - - Grapes to preserve. 354, 392. - - For Green Sickness. 290, 293. - - To cure the Grease in a Horse. 532. - - - Hams to salt. 140, 210, 387, 402. - - Harsh of Calves Head. 27. - - For Giddiness in ye Head. 13, 174. - - Heartburning to Cure. 380. - - Water for the Head. 484. - - Hippocras. 383. - - Hysterick Fits. 413, 415. - - - Jaundice to cure. 159, 180, 299, 517. - - Jelly to make. 101, 127, 398. - - Jelly of Currance, etc. 158. - - Jelly of Harts horne. 376. - - Icing for Cakes. 391. - - Jimbols to make. 98, 360. - - Imperial Water. 186. - - For an Imposthume. 239. - - Iringo roots to Candy. 356. - - Iringo roots to dry. 386. - - Itch to cure. 177. - - Plumme Jumbols. 116. - - - King’s Evil. 185, 212, 511, 512, 513. - - - Lace to wash. 211. - - Lemon water. 19. - - Lemons to preserve. 106, 342. - - Leg of Mutton to Roast. 253. - - Juice of Liquorish. 501. - - For Looseness in Lying in. 233. - - Lozenges of Flowers. 445. - - - Marmalade of Apricocks. 65. - Of Quinces, White. 66, 82. - Of Quinces, Red. 78, 425, 481. - Of Pippins. 82. - Of Oringes. 88. - Of Plummes. 427. - - A March Paine. 446. - - Macaroons. 452, 488. - - Metheglin. 8, 323, 324, 332, 352, 353. - - Mead to make. 55, 90. - - Miscarrying to prevent. 196. - - Milk water. 217. - - Minc’d Pyes. 483. - - Mother Fits. 24, 26, 216, 224, 227. - - Sore Mouth to cure. 179. - - Moths to destroy. 461, 472, 473. - - Mumme to make. 50. - - - Nipples to Harden. 164. - - - Oringe water. 19, 422. - - Oringes to preserve. 106, 129, 342, 358. - - Oringes to keep. 480. - - China Oringes to preserve. 347. - - Oyster Porridge. 338. - - Oysters to pickle. 384. - - A Green oyntment. 465. - - A Healing Oyntment. 494. - - Oyntment of Swallows. 514. - - Oyle for sores. 515. - - An oyntment for old sores, etc. 529. - - - Paste of Peaches. 76. - - Paste of Apricocks. 120. - - Cracknell Paste. 168, 315. - - Jumbal Paste. 169. - - Puff Paste. 264, 506. - - Paste of Ginnay. 424. - - Paste of Oringes or Lemons. 426. - - Paste of Plummes. 427. - - Paste Royal of Fruits. 431. - - Palsey Water. 187. - - For ye Palsey. 234, 247, 248. - - Pasty Crust. 263. - - Pancakes. 339, 351. - - Electuary for ye Palsey. 518, 519. - - For ye Sinking of the Pallat. 183, 226, 243. - - Perfumed Water. 49. - - A Perfume to burne. 458, 468, 470. - - A Perfume for Starch. 459. - - To Perfume Gloves. 460. - - Perfume for Linnen. 469, 471. - - To Perfume Bedding. 478. - - Peaches to Dry. 75, 393. - - To Pickle Mushrooms. 124. - - To Pickle Kidny Beans. 147, 416. - - To Pickle Turnips. 148. - - To Pickle Oysters. 149. - - To Pickle Broom Buds. 150, 363. - - Pickle for Brawn. 258. - - To Pickle Trouts or Salmon. 276. - - To Pickle Violets. 371. - - Fig to Souce. 130. - - Dr. Moore’s Pills. 141. - - Piles Inwardly. 205, 206. - - Pidgeons to encrease. 246. - - Pidgeons to Stew. 271. - - Plague Water. 3. - - For the Plague. 176, 181. - - Plaister for Sprains, &c. 198. - - Plummes to Dry. 406. - - Posset to make. 67, 109, 366. - - Posset without Milk. 326. - - Point to Wash. 211. - - Pomatum to make. 230. - - To Pot Hare. 279. - - Poultrey to fat. 287. - - Oyster Porridge. 338. - - Pottage. 359. - - Poultise for a Sore Breast. 418. - - A Poultise. 497. - - Pomander to make. 457, 482. - - To Preserve Plummes white. 80. - - To Preserve Pippins. 89,343. - - To Preserve Plummes Green. 364. - - To Preserve ye Water Melon. 423. - - To Preserve Fruits Green. 432. - - To Preserve Plumbs. 433, 434. - - To Preserve Grapes, etc. 435. - - To Preserve Quinces white. 436. - - For Proud Flesh. 209. - - Oringe Pudding. 68, 254, 401. - - Almond Pudding. 48, 142, 269. - - Almond Puddings. 94, 296. - - Quaking Pudding. 85, 257. - - Black Puddings. 107. - - White Puddings. 108. - - Carrot Pudding. 136. - - Oatmeal Pudding. 215. - - Puddings 4 in a Dish. 270. - - Marrow Pudding. 355. - - A Purge. 163, 192, 193, 289. - - Sugar Puffs. 327. - - Chicken Pye with Sweet Seasonings. 274. - - A Lumber Pye. 277. - - Punch to make. 530. - - Pectorals for a Cold. 2. - - - Quidony of Plummes. 430. - - Quince to preserve red. 79. - White preserve & whole. 125. - - Quinces to Preserve. 436. - - Quinces to keep raw. 437. - - - Rasberries to Preserve. 70, 74, 128. - - A Ragou of Veal. 489. - - To Refresh Carpets, etc. 474. - - To Refresh Gold Lace. 475. - - To Refresh Pictures. 476. - - Rickets to Cure. 35, 44, 45, 56. - - For a Rupture. 173. - - - Sack to make Fine. 199. - - Sawce for Boyl’d Fish. 256. - - Sawce for Boyled Mutton. 265. - - Sawce for all Stewed Meats. 268. - - Sauceages to make. 143. - - Scaulds. See Burns. - - Scurvy to Cure. 170, 524. - - A Tenting Salve. 496. - - A Drawing Salve. 495. - - A Sherbet. 336. - - Sirrop of Lemons. 53. - - Sirrop of Violets. 63, 73, 42. - - Sirrop of Clove Jilly Flowers, &c. 54, 73. - - Sirrop of Buckthorne. 155. - - Snow for Syllabubs. 111, 154. - - Spleen Plaister. 9. - - For the Stone. 171, 200, 201, 241, 242, 250, 300, 485, 502. - - Stag Powder. 237. - - Stomach Paine. 316. - - To take Stains out of Linnen. 362. - - For a Strain. 500, 198. - - Sugar Cakes. 100. - - Surfeit Water. 113, 498, 499. - - To Sugar any Herbs or Fruit to Dry. 346. - - To Boyle Sugar to a Candy Hight. 456. - - To Boyle Sugar to a Manus Christi. 455. - - Sugar Plate. 447. - - Sweet Bag. 132. - - Sweet Meat like Bacon. 357. - - Cockle Shell Sweetmeat. 408. - - To Mould Sweetmeats in Shape of Fruits, etc. 448, 454. - - Sweet Water. 420. - - Swelling to Asswage. 162. - - Syllabub to make. 110, 325. - - Whipt Syllabubs. 144. - - A Healing Salve. 528. - - - Tansie to make. 255. - - Teeth Powder. 306, 463. - - Almond Tarts. 397. - - Sore Throat to Cure. 179, 203, 240. - - Tongues to Salt. 140, 388. - - - Vapours. 522. - - Venison to Pot. 40, 404. - - Venison to Fry. 403. - - Haunch of Venison to Boyle. 272. - - Haunch of Venison to Roast. 407. - - Veal Collups. 189, 399. - - Vinegar to make. 6, 375, 411. - - Elder Vinegar. 385. - - Vomiting to stop. 228, 317. - - - Walnuts to Preserve. 102. - - To Wash Lace. 211. - - To Wash Gloves. 280. - - For those which make Bloody Water. 288. - - Dutch Wafers. 314. - - A White Pot. 267. - - Goosberry Wine. 7, 361. - - Celeriony Wine. 71. - - Cowslip Wine. 20, 41, 42. - - Quince Wine. 51. - - Cherry Wine. 134, 378. - - Rasberry or Currant Wine. 151. - - Currant Wine. 195, 409. - - Nants Wine to Counterfeit. 213. - - Rasberry Wine. 331. - - Wine of Plummes. 350. - - Barberry Wine. 367. - - Apricock Wine. 368. - - For Wind in ye Bladder. 235. - - For ye Wind. 303. - - Wigs. 12, 521. - - Past for Wigs. 405. - - Worms to kill. 21, 36, 172. - - Man Wormes to Kill. 166. - - Green Wounds. 291. - - Water for Wounds. 507. - - Wound Drink. 508. - - An Oyle for Wounds, 527. - - - - - GLOSSARY - - - AVENS. Geum Urbanum. Herb Bennet. Flower Yellow. Perennial. Roots - scented like cloves, sudorific, tonic, antipodagric stomachic. When - young the roots give a pleasant flavour to ale. They are said to be - useful in diarrhœa. - - BENJAMIN. Styrax Benzoin. A gum exuded from a species of laurel. - Stimulant. Is the principal ingredient in Friar’s Balsam. - - BOLE ARMENIACK. Armenian Bole. Several minerals were formerly used - in medicine under this name. The Armenian Bole of the present day is - usually made by mixing pipe-clay or common chalk with oxide of iron or - red ochre. - - CARDOMUM. Elettaria Cardamomum. Amomum Repens. Repens. True Cardamom. - Seeds, stimulant, assisting digestion, largely used in medicine. - Strong, pungent, but aromatic odour when bruised. - - CARDUS. Cardunus is probably this herb, and there is a great variety. - It is evidently one of the Thistles, or the Artichoke. - - COMMING SEED. Cumin. Cyminum Cumin. Seeds carminative, smell - disagreeable, chiefly used in veterinary medicine. - - CRAB’S EYES, or CRAFISH EYES. Concretions found in the stomach of the - river Crawfish. They are white, and resemble in appearance miniature - mushrooms. They vary in size from a quarter to five-eights of an inch - in diameter. Formerly used as absorbents and antacids. Only to be - found to-day in Museums. Prepared chalk used instead. - - CUBIBS. Cubebs. Piper Cubebae. A pepper, contains an oil largely used - in medicine. Aromatic, pungent, stimulant, and purgative. - - DYASCORDIRUM. Diascordium. An electuary which was formerly in high - repute as an antipestilential. The Swedish Pharmacopeia of 1845 had - a formula for this, and the principal ingredient was Herb of Water - Germander (Teucrium Scordium). - - EGREMONY. This evidently must be Agrimony. Agrimonia Eupatoria. Flower - yellow. Perennial. Herb used in gargles, also as tea. Celebrated as a - vermifuge. - - ENUL-CAMPANE. Inula Helenium. After Officinalis Elecampane. Flower - Yellow. Perennial. Moist pastures. Root aromatic, slightly bitter, - tonic, diaphoretic, stomachic. A decoction of the root used as an - application in several cutaneous diseases, especially those attended - with a troublesome itching. - - FAIR WATER. The Oxford English Dictionary, edited by Dr. J. A. H. - Murray, defines fair water as “clean, pure.” - - FFILIPENDULA. Spiraea Filipendula. Flower white, tipped with pink. - July. Perennial. Herb astringent, and diuretic. Roots dried and - powdered used for bread in famine. Tonic. - - FLOWERS OF TUSSICA. Can this be Coltsfoot? ?Tuffilago Farfara. Used - still as an expectorant in coughs. - - FUMETORY. Fumitory-Corydalis. Capnoides. Flower yellow. Very opening, - refreshing, used in cutaneous diseases. - - GALLBANUM, plaizsters of. A plaister made of Gum Galbanum, Lead - Plaister, Turpentine, and Frankincense, nearly but not quite obsolete. - Still used in some country districts. The formula was published in the - London Pharmacopeia of 1851. - - GWACOMBEWOOD. Guaiacum Officinale. Lignum vitae tree. Wood resinous, - hot, aromatic, diaphoretic, diuretic. Has been used in dropsy and - gout. Is still used in the Compound Decoction of Sarsaparilla. - - ISOPE WATER. Hyssop Water. - - LAPIS CALAMINARY. Lapis Calaminaris. Calamine. A native impure - carbonate of zinc. Largely used in lotions for all skin diseases. - Nearly all the old cooling lotions for the face contained this - ingredient, generally with rose water and glycerine. - - LIETHERIEGIE OF GOLD. A name for Protoxide of Lead. Litharze, the - basis of lead plaister. - - MELLILOT. Melilotus Officinalis. Yellow Melilot. Herb pectoral, - discussive, causes the peculiar flavour of the Schabziger or scraped - cheese of Germany. Decoction emolient. Still used in country places in - plaisters, but dying out. - - METHRIDATE. Mithridate or Damocrates Confection. An example of - Poly-Pharmacy, it contained between 40 and 50 ingredients, and was - supposed to contain the antidote to every known poison. The formula - was included in the London Pharmacopeia of 1746. - - MIROBALENCE. Myrobalanus belerica. Fruit dried and used as an - astringent. Used in India, but not much in this country, except as a - substitute for Galls in ink manufacture. - - MUSKADINE. Muscardine. A fungus which grows on silk worms, or - Muscadine, which was a rich spiced wine. - - OYLE OF BENN. Oil of Ben. An oil obtained from the seeds of Moringa - Aptera (Egypt and East India), used in perfumery and by watchmakers, - as it does not readily freeze. - - PURSLAWE WATER. Probably Purslane. Portulaca Oleracea. Used as a - potherb, cooling, useful in scurvy, and bilious disorders. - - RED SANDERS. Red Sandal Wood. Pterocarpus Santalinus. Resinous, - odoriferous, austere, astringent, tonic, used as a red colouring - ingredient in spirituous tinctures. - - SANICLE. Sanicula Europaea. Wood Sanicle. Flowers white. May--June - Perennial. Leaves vulnerary, cleaning. - - SCORDIUMWOOD. Scordium is the Teucrium Scordium, or Water Germander. - Flowers pale purple. Perennial. Found in wet meadows, rare. - - SEYNAC. Probably meant for Senna. Leaves a very welknown purgative. - - SNEEZING POWDER ROOT. This is either Achillea Ageratum, Sweet Maudlin, - or Ptarmica Vulgaris. Achillea Ptarmica Sneezewort. - - SPERMINT. Mentha Viridis. Spearmint. The ordinary garden mint. The oil - used in medicine. - - SPIRITS DIAMBRA. Spirits of Diambar. The name of a stomachic and - cordial, which consisted of Amber, Musk, various aromatics, and other - ingredients. - - STORAX. Styrax Officinale. A fragrant resinous balsam obtained from - the tree by incision. A close relative of Gum Benzoin, and is with it - an ingredient of Friar’s Balsam. - - TORMENTIL. Potentilla Tormentilla. Sept-foil. Root very astringent, - febrifuge, and not stimulant. Recommended in some cases of diarrhœa. - - - - - BIBLIOGRAPHY - - A LIST OF HERBALS - - - THE GRETE HERBALL, which giveth parfyt knowledge and understanding of - all manner of herbes, and their gracyous vertues. Lond., 1516. Fol. - Lowndes gives the following dates: Printed by Peter Treveris, 1525, - 1526, 1529; Laurens Andrewe, 1527; Thomas Gybson, 1539; John Kynge, - 1561. - -BANCKES (Richarde). - - Here begynnyth a newe Mater ye which sheweth ... ye vertues and - Properties of Herbes.... Lodo by me Richarde Banckes, 1526. 4to. - -BRAUNSCHWEIG (Hieronymus). - - The Vertuose boke of Distyllacyon of the waters of all maner of - Herbes, etc, etc....now newly Translate out of Duyche into Englysshe. - B.L. Lond. 1527. Fol. - -MACER (Armilius) pseud. Ü(_i.e._, Odo a Physician). - - Macers Herbal practysyd by Doctor Lynacro. Translated out of laten - into Englysshe, etc. R. Wyer. Lond. (1530?). 8vo. - -MACER (A.). - - A Newe Herball of Macer.... No pagination. (Lond., 1535?). 8vo. - - A boke of the Properties of Herbes.... Lond. (printed) by me Rob. - Redman, (1530?). 8vo. - - Other editions printed by Rich. Kele. 16mo. (No date); Wyllyam - Myddylton, 1546; T. Petyt, 1541. 8vo. - -TURNER (William). - - The names of herbes in Greke, Latin, Englishe, Duche, & Frenche, wyth - the commune names that Herbalies and Apotecaries use. B.L. J. Day & W. - Seres. Lond. (1548). 8vo. - -ASCHAM (A.). - - A little Herball.... Lond., 1550. 12mo. - -TURNER (W.). - - A Newe Herball.... Part I. Lond., 1551. Fol. Part II. Collen, 1562. - Part III. Collen, 1568. (With the third part was issued a revised - edition of Parts I and II). - -CAREY (Walter). - - A boke of the properties of Herbes, called an herball whereunto is - added the time yt herbes ... should be gathered, etc., etc. B.L. W. - Copland for T. Wyght. Lond. (1552?). 8vo. - -BULLEYNE (W.). - - The Book of simples.... Lond., 1562. Fol. (This forms the first part - of his “Bulwarke of defece”). - -MAPLET (J.). - - A Greene Forest, or a Naturall Historie, Wherein may be seene ... the - most sufferaigne vertues, etc. Lond., 1567. 8vo. - -MONARDES (Nicolas). - - Joyfull Newes out of the newe founde worlde, wherein is declared - the rare and singuler vertues of diverse ... Herbes, Trees, Oyles, - Plantes, ... with their applications as well for Phisicke as - Chirurgerie.... Englished by J. Frampton. Lond., 1577. 4to. - -LYTE (H.). - - A niewe Herball.... Lond. (Antwerp printed), 1578. Fol. - - Other editions in 1586, 1595, 1619. - -LANGHAM (W.). - - Garden of Health. Lond., 1579. 4to. - - 2nd edit. 1633. 4to. - -LEMNIUS (Levinus). - - An Herbal for the Bible containing a plaine ... exposition of such - Similitudes, ... as are ... taken from Herbs, plants ... simples. - Drawen into Englich by T. Newton. E. Bollifant. Lond., 1587. 8vo. - -GERARDE (John). - - The Herball or Generall Historie of Plantes. J. Norton. Lond., 1597. - Fol. - - 2nd edit., enlarged and amended by Thomas Johnson. 1633 and 1636. - - A Boke of the Propertyes of Herbes, the which is called an Herbal. - Imp. at London by me, Johan Scot, dwellynge in Fauster Lane. (No date). - -DODVENS (Rimbert). - - Rams little Dodeon. A briefe epitome of the new Herball.... Collected - out of the ... Newe Herball ... first set forth in the Dutch ... - translated by H. Lyte ... now collected and abridged by W. Ram. S. - Stafford. Lond., 1606. 4to. - -PARKINSON (John). - - Paradisi in Sole, Paradisus terrestris. Or a Garden of ... flowers; - ... with a Kitchen garden and an Orchard ... and their uses and - vertues, etc. H. Lownes & R. Young. Lond., 1629. Fol. - -CULPEPER (Nicholas). - - The English Physician, or an astrologo-physical discourse on the - vulgar herbs of the nation.... Lond., 1652. 12mo. - - Other editions, 1653, 1661, 1695, 1714, 1725, 1733, 1784, 1792, etc. - -SOWERBY (Leonard). - - The Ladies Dispensatory; containing the natures, vertues, and - qualities of all herbs and simples useful in physick, reduced into a - methodicall order, etc. Lond., 1652. 8vo. - -COLES (William). - - Art of simpling: an introduction to the knowledge and gathering of - Plants.... Lond., 1656. 12mo. - -RENODAENS (J. de). - - A medicinal Dispensatory ... discovering the Natures, Properties, and - Vertues of Vegetables, Minerals, and Animals. Lond., 1657. 8vo. - - Translated by R. Tomlinson. - -COLES (William). - - Adam in Eden, or Natures paradise. The history of plants, fruits, - herbs, and flowers ... together with observations on the seasons of - planting, and gathering of our English simples, etc. Lond., 1657. Fol. - -LOVELL (Robt.). - - Enchiridion Botanicum, or a Complete Herbal. Oxford, 1659. 8vo. 2 vols. - - The Nature of the drinke Kauhi or Coffee, and the berry of which it is - made, described by an Arabian phisitian. Oxford, 1659. 8vo. - -D. (N). - - The Vertues of Coffee. Set forth in the works of the Lord Bacon, his - Natural Hist. Mr. Parkinson his Herbal, etc. Lond., 1663. 4to. - -TURNER (Robert). - - Botanologia, the British physician; or the nature and vertues of - English plants, etc. Lond., 1664. 8vo. 2nd edit. 1687. - -LOVELL (Robert). - - Pambotanologia ... Or, A Compleat Herball. 2nd edit., with many - additions. Oxford. Printed by W. H. for Ric. Davis, 1665. 8vo. - -BLAGRAVE (Joseph). - - Supplement or enlargement of Nich. Culpeper’s English Physician, etc. - Lond., 1666. 8vo. 2nd edit. 1674. - -HUGHES (William). - - The American physician, or a treatise of the roots, plants, trees, - shrubs, etc., growing in the English plantations in America.... Lond., - 1672. 12mo. - -ARCHER (J.). - - A Compendious Herbal. Lond., 1673. 8vo. - - (Forming Part II of “Every Man his own Doctor”). - -PEACHIE (J.). - - Some observations made upon the Root Cassummuniar, called otherwise - Rysagone. Lond., 1679. 4to. 2nd edit. 1693. - -DALE (S.). - - Pharmacologia. Lond., 1693. 12vo. 12mo. - - Supplement. 1705. - - 3rd edit. (greatly enlarged and improved). 1737. 4to. - -WESTMACOTT (William). - - Theobotanologia. A Scripture Herbal. Lond., 1694. 12mo. - -PECHEY (J.). - - The Compleat Herbal of physical plants. Lond., 1694. 8vo. - -MULLINS (James). - - Some observations made upon the Cylonian Plant. Shewing its ... - vertues against Deafness, etc. Lond., 1695. 4to. - -PETIVER (J.). - - Hortus siccus pharmaceuticus. Lond. (1700?). Fol. - -TOURNEFORT (Joseph Pitton de). - - Materia Medica, or a description of simple medicines generally used in - physick. Lond., 1708. 8vo. 3rd edit. 1716. - -POMET (Pierre). - - History of Drugs. Lond., 1712. 4to. - -PETIVER (James). F.R.S. - - A Catalogue of Mr. Ray’s English Herbal. Illustrated with figures, - 1713. Fol.; and continued in 1715. - -MARTYN (J.). - - The Compleat Herbal of Tournefort, with large additions from Ray, - Gerrard, etc. Translated by J. Martyn. Lond., 1716-1730. 4to. - -BRADELEY (Richard). - - The Virtue and use of Coffee with regard to the Plague, and other - enfectious Distempers, etc. Lond., 1721. 8vo. - -MILLER (Joseph). - - Botanicum officinale; or a compendious Herbal. Lond., 1722. 8vo. - -BLAIR (P.). - - Pharmaco-botanologia. Lond., 1723-1728. 4to. - -KNOWLES (G.). - - Materia Medica botanica. Lond., 1723. 4to. - -THOMSON (G.). - - Short method of discovering the virtues of plants. Lond., 1734. 8vo. - -BLACKWELL (Elizabeth) Mrs. - - A Curious herbal, containing 500 cuts of the most useful plants, which - are now used in the practice of physick, etc. Lond., 1737-1739. Fol. 2 - vols. - - Another edit. edited by C. J. Trew, 1750-1773, entitled “Herbarium - Blackwellianum.” - -SHORT (Thomas). - - Medicina britannica, or a treatise on such physical plants as are - generally to be found in the fields or gardens of Great Britain. - Lond., 1747. 8vo. - -HILL (John). - - History of the Materia Medica. Lond., 1751. 4to. - -NEWTON (James). - - A Compleat Herbal. Lond., 1752. 8vo. - - 2nd edit. 1798; with portrait of author. - -HILL (John). - - Useful Family Herbal. Lond., 1755. 8vo. - -CURTIS (W.). - - Assistant plates to the Materia Medica. Lond., 1756. 8vo. - -SHELDRAKE (T.). - - Botanicum Medicinale; an Herbal of medicinal Plants on the College of - Physician’s List. Lond. (1759). Fol. - -HILL (John). - - Centaury, the great stomachic. Lond., 1765. 8vo. - -HILL (John). - - Virtues of British Herbs, with the history, description, and figures, - etc. 4th edit. Lond., 1771. 8vo. - -LETTSOM (John Coakley). - - The Natural history of the Tea-tree, with observations on the medical - qualities of Tea, and effects of Tea drinking. Lond., 1772. 4to. - - 2nd edit. 1799. - -WILMER (B.). - - Observations on the Poisonous vegetables which are either Indigenous - in Great Britain or cultivated for ornament. Lond., 1781. 8vo. - -CURTIS (William). - - A Catalogue of the British Medicinal, culinary, and agricultural - plants, cultivated in the London Botanical Garden. Lond., 1783. 8vo. - -PARMENTIER (A. A.). - - Observations on such nutritive vegetables as may be substituted in the - place of ordinary foods in times of scarcity. Lond., 1783. 8vo. - -BURROWS (J.). M.D. - - A dissertation on the Nature and Effects of a Vegetable Remedy. 4th - ed. Lond., 1784. - -MOSELEY (Benjamin). - - A treatise concerning the properties and effect of Coffee. Lond., - 1785. 8vo. - - 2nd ed. 1785. 3rd ed. 1785. 5th ed. 1792. - -FONTANA (Felix). - - Treatise on the Venom of the Viper; on the American poisons; and on - the Cherry Laurel, and some other vegetable poisons. Translated by - Joseph Skinner. 2 vols. Lond., 1787. 8vo. - -MEYRICK (W.). - - New Family Herbal. Birmingham, 1789. 8vo. - - Another ed. 1790. - - The useful Family Herbal; or an account of all those English plants - which are remarkable for their virtues, and of the Drugs which are - produced by vegetables of other countries. Lond., 1790. 8vo. - -BAYLIS (E.). - - A New and Compleat body of practical botanic physic from the medicinal - plants of the Vegetable kingdom, selected from some of the best - authors. Lond., 1791. 4to. - -ROXBURGH (William). - - A botanical description of a new species of Swietenia, with - experiments and observations on the bark thereof. (Lond. 1793.) 4to. - -BARHAM (Henry). - - Hortus Americanus: containing an account of the trees, shrubs, and - other vegetable productions of South America ... their uses in - medicine, etc. Kingston, Jamaica, 1794. 8vo. - -LAMBERT (Aylmer Bourke). - - A description of the genus Cinchona, comprehending the various species - of Vegetables from which the Peruvian and other barks of a similar - quality are taken. Lond., 1797. 4to. - - A New Medicinal, Economical, and Domestic Herbal. Lond., 1809. 8vo. - -STOKES (J.). - - Botanical Materia Medica. 4 vols. Lond., 1812. 8vo. - - -BOOKS OF COOKERY - -APICIUS (Caelius). - - De Arte Coquinaria Mediol. 1498. 8vo. Reprinted Venet, 1503. 8vo. - Basil, 1541. 4vo. - -PYNSON (Richard). - - This is the Boke of Cokery. Lond., 1500. 4vo. - - A proper new Booke of Cookerie, Declaring what manner of meates be - best in season for al times of the yeere and how thei ought to be - dressed. With a new addition, very necessary for all them that delight - in Cookery.[1] Lond., 1575. 8vo. - - Another edit. 1576. [1] W. How for A. Veale. - -CERVIO (Vincenzo). - - Il Trinciante di M. V. C. ampliato et ridotto a perfettione dal - Cavallier R. Tusoritto da Narni. Venetia, 1581. 4vo. - - Other edits. 1593, 1604, 1622, 1643. - -DAWSON (Thomas) printer. - - The Good Huswifes Jewel and rare conceits in Cookery. Lond., 1585. - - Other edits. 1596, 1597, 1610. - -PARTRIDGE (John). - - Treasury of Commodious Conceits and Hidden Secrets, Commonly called - The Good Huswives Closet of provision for the health of her household. - Now the fourth time corrected and inlarged, etc. B.L. Richarde Jhones. - Lond., 1584. 8vo. - - Another edit. 1586. - - The Good Huswives Handmayde; contayning many principall pointes of - Cookerie, etc. Lond., 1588. 8vo. - -ALLDE or ALDEE (Edward). - - The Good Husewives Treasurie, being a verie necessarie booke, - instructing to the dressing of meates. Lond., 1588. 8vo. - -ALLDE (Edward). - - A book of Cookerie gathered by A. W., and now newlie enlarged with - the serving in of the table. With the proper Snaces to each of them - convenient. Lond., 1591. 8vo. - - BUTTE (Henry). - - Dyets Dry Dinner. Lond., 1599. 12mo. - - A Closet for ladies and Gentlewomen, or the art of preserving, - conserving, and candying, with the manner of howe to make divers kinds - of syrups and all kind of banquetting stuffes. Lond., 1608. 12vo. - - Other editions. 1632, 1636, 1647, 1651, 1654, 1656. - -MARKHAM (Gervase). - - Country Contentments, in two bookes: the first containing the whole - art of riding great Horses in very short time ... etc. The second - intituled The English Huswife, containing the inward and outward - vertues which ought to be in a compleate Woman, etc. 2nd pt. Lond., - 1615. 4to. - -MURRELL (John). - - A delightful daily exercise for Ladies and Gentlemen, whereby is set - forth the secrete misteries of the present preservings in Glasses and - other confrictionaries as making the Breads, Pastes, Preserves.... - Whereto is added a Booke of Cookery. 2nd pt. Printed for T. Devve. - Lond., 1621. 12mo. - - MURRELL (John). - - Cookerie and Manner of Making Kickshawes, etc. 1630. - - Murrell’s two books of Cookerie and Carving. The fifth time printed - with new editions. B.L. 3rd pt. (With a second title page reading: A - New Booke of Cookerie, Wherein is set forth a most perfect direction - to furnish an extraordinary or ordinary feast, either in Summer or - Winter, etc. Printed by M. F. for J. Marriot. Lond., 1638. 12mo.) - - Another edit., 5th. 1641. - -SCAPPI (B.) - - M. B. Scappi dell’ Arte del Cucinare, etc. 1643. - -GENTLEWOMAN. - - The Gentlewoman’s Cabinet unlocked; wherein is contained many - excellent receipts for neat dressing of divers sorts of meats.... Also - directions for the best way of making Pancakes, etc. B.L. Lond., 1650. - - 8th impression. B.L. 1673. 12mo. - - 7th impression. With new editions. B.L. 1675. - - The Schoolmaster, or Teacher of Table Philosophy. 1652. - -GREY (Elizabeth), Countess of Kent. - - A Choice Manuall, or rare and select secrets in Physick and Chyrwgery. - Collected by the Countess of Kent.... As also most exquisite waies - of preserving, conserving, candying, etc. (Part 2 has a distinct - title-page as follows: A true Gentlewoman’s De-light: wherein is - contained all manner of Cookery, etc. Lond., 1653. 8vo.) - - Many editions of this work. - - Nature unembowelled, or 1,720 Receipts. - -MOUFET (Thomas). - - Health’s improvement, or, rules comprizing and discovering the nature, - method, and manner of preparing all sorts of food used in this - nation.... Corrected and enlarged by C. Bennet. Lond., 1655. 4to. - - - Another edition, to which is prefixed a short view of the author’s - life.... by Mr. Oldys, and an introduction by R. James. Lond., 1745. - -M. (W.). - - The Queen’s Closet opened: incomparable secret in Physick, Chirurgery, - Preserving, Candying, and Cookery, as they were presented to the Queen - ... etc. Lond., 1655. - - Other editions, 1662, 1668, 1671, 1674, 1679, 1710. - - The editions vary in title-pages, as: A Queen’s Delight, or the Art of - Preserving, etc.; The Compleat Cook, etc. - -MAY (Robert). - - The Accomplisht Cook, or the Art and Mystery of Cookery, etc. (With - life of the author by W. W.) Lond., 1660. 8vo. - -COOK. - - The Compleat Cook, etc. Pp. 123. J. Winter for N. Brooke. Lond., 1668. - 12mo. - - Another edit., 1671. - -DIGBY (Sir K.). - - Choice and experimented receipts in Physick and Chirurgery, as also - cordial and distilled waters, and spirits, perfumes, and other - curiosities. Translated ... by G. H(artman). Lond., 1668. 8vo. - - 2nd edit., 1675. - -RABISHA (William). - - The whole Body of Cookery dissected, taught and fully manifested.... - According to the best traditions of the English, French, Italian, - Dutch, etc. or a sympathy of all the varieties in natural compounds in - that mystery.... Second edit., whereunto is annexed a second part of - rare receipt of Cookery, and with a book of preserving, etc. Lond., - 1675. 8vo. - - The Queen Like Closet, or Rich Cabinet. 1675. - -DIGBY (Sir Kenelm). - - The Closet of ... Sir Kenelm Digbie, Kt. opened: whereby is discovered - several ways for making of Metheglin, Sider, Cherry-wine, etc. - Together with ... directions for Cookery, etc. Pp. 312. Lond., 1677. - 8vo. - - 3rd edit., corrected (printed) by E. C. for H. Brome. 1669. - - The Ladies Cabinet enlarged concerning preserving, Physic, and of - Cookery. Lond., 1682. 8vo. - - ROSE (Giles). - - A perfect school of Instructions for the Officers of the Mouth. - Shewing the whole art of a Master of the Household, a Master Carver, a - Master Butler.... A Master Cook ... with pictures ... displaying the - whole arts. Lond., 1682. 12mo. - -TRYON, T. - - A treatise of Cleanness in Meats, and Drinks, of the preparation - of food ... and the benefit of clean sweet beds.... Also of the - generation of bugs, and their cure. To which is added A Short - discourse of the pain in the teeth, etc. Lond., 1682. 4to. - -HARTMAN (George). - - The true preserver and restorer of health; being a choice collection - ... of ... remedies for all distempers ... together with ... - directions for Cookery, etc. 2nd pt. Lond., 1682. 8vo. - - 2nd edit., with additions, 3rd pt. Lond., 1684-82. 12mo. (Pt. 2 has a - separate title page, “Excellent Directions for Cookery.”) - - The Young Cook’s monitor, by M. H. Lond., 1683. - - Another edition. 1690. - - Hannah Wooley’s Rare Receipts. 1684. - - The Accomplisht Ladies Delight. 1686. - - The Kitchen Physician. 1688. - - The Cupboard Door opened. 1689. - -SALMON (William), M.D. - - The Family-Dictionary; or Household Companion: Containing in an - alphabetical method: I. Directions for Cookery. II. Making all sorts - of pastry-ware.... III. Making of conserves.... IV. The making all - kinds of potable liquors. V. The making of all sorts of rare perfumes - ... etc. Lond., 1696. 8vo. - - 4th edit. 1710. - -LÉMERY (Louis). - - Traité des aliments, ou l’on trouve par ordre, etc., etc. Paris, 1702. - 12mo. - - 2nd edit. 1705. - -CUISINIER. - - Le Cuisinier familier, tant pour les grandes maisons & Familles - Bourgeoises que pour les gens de la Campagne. Bruxelles, 1705. 12mo. - -HORATIUS FLACEUS (Quintus). - - The Art of Cookery: in imitation of Horace’s Art of Poetry, with some - letters to Dr. Lister and others, etc., etc. Lond., (1709). 8vo. - -LAMB (Patrick), Chef to her Majesty. - - Royal Cookery, or the Complete Court Cook, containing the choicest - receipt in all the particular branches of cookery now in use in the - Queen’s Palaces.... To which are added bills of fare, etc. Lond., 1710. - - 2nd edit. 1716. - - 3rd edit. 1726. - -HOWARD (Henry), Cook. - - England’s Newest way in all sorts of Cookery, Pastry, and all pickles - fit to be used; with copperplates. Lond., 1710. 8vo. - - Another edition. 1726. - - The Whole Duty of a Woman: or guide to the female sex: also choice - receipts in Physick and Chyrurgery: with the whole art of Cookery. 5th - edit. 1712. - - Other editions published 1701, 1707, 1739, 1792, 1793. - -HALL (T.), Cook. - - The Queens Royal Cookery: or expert and ready way for the dressing - of all sorts of flesh.... With the Art of preserving and candying of - fruit and flowers. Lond., 1713. - - 3rd edit. 1719. - - 5th edit. (1730.) - - - A Collection of above three hundred Receipts in Cookery, Physick, and - Surgery, etc. Lond., 1714. 8vo. - - 2nd edit. 1719. - - 5th edit. 1734. - -EALES (Mary). - - Mrs. M. E’s receipts (for confectionery, etc). Lond., 1718. 8vo. - - The Accomplish’d Ladys Delight in preserving, physick, beautifying, - Cookery, and gardening.... 10th edit., enlarged. D. Pratt, Lond., 1719. - -NOTT (John), Cook. - - The Cook’s and Confectioner’s Dictionary: or the Accomplish’d - Housewifes Companion ... (compiled) revised, and recommended ... by J. - N. Lond., 1723. 8vo. - -SMITH (Robert). - - Court Cookery: or the compleat English Cook, containing the ... newest - receipt, etc. 2nd pt. Lond., 1723. 8vo. - -S--(E.). - - The Compleat Housewife: or Accomplished Gentlewoman’s Companion: being - a collection of upwards of Five hundred of the most approved Receipts - in Cookery ... to which is added a collection of above Two hundred - Family receipts of medicines. By E. S--. (i.e., E. Smith). 3rd edit., - improved. Lond., 1729. - - Other editions, 1734, 1741, 1742. - -CARTER (Charles), Cook. - - The Complete Practical Cook; or a new system of the whole art and - mystery of Cookery.... Adorned with sixty curious copper plates, etc. - Lond., 1730. - -CARTER (Charles). - - The Complete City and Country Cook; or accomplish’d Housewife.... - Illustrated with forty-nine large copper plates. Lond., 1732. 8vo. - -LA CHAPELLE (Vincent). - - The Modern Cook (with plates). 2 vols. 1733. - The Modern Cook 3 vols., 2nd edit. 1736. - The Modern Cook 3rd edit. 1744. - - MIDDLETON (John), Cook. - - Five hundred new receipts in Cookery; revised by Henry Howard. Lond., - 1734. 8vo. - - The Young Lady’s Companion in Cookery, and Pastry, preserving, - pickling, candying, etc. Lond., 1734. - -BAILEY (Nathan). - - Dictionarum domesticum, being a compleat Household Dictionary, for the - use of both city and Country. Lond., 1736. 8vo. - -HARRISON (Sarah). - - The Housekeeper’s Pocket Book, and compleat family cook; containing - above seven hundred curious ... receipts ... etc. etc. 2nd edit. - Lond., 1739. 12mo. - - 7th edit. 1760. - - 8th edit. 1764. - - 9th edit. 1777. - -KIDDER (Edward). - - E. Kidder’s Receipts of Pastry and Cookery for the use of his - scholars, etc. (with plates). Lond., (1740). - - Another edit. (1741). - -ATKYNS (Arabella), pseud. - - The Family Magazine, in two parts. Part 1 containing useful directions - in all the branches of housekeeping and Cookery.... Lond., 1741. 8vo. - -ADAM. - - Adam’s Luxury and Eve’s Cookery, or the Kitchin Garden display’d, etc. - Lond., 1744. 12mo. - -LADY. - - The art of Cookery made plain and Easy, etc. By a Lady (Hannah - Glasse). 1747. - - 4th edit. 1751. - - 5th edit. 1755. - - 7th edit. 1760. - - 9th edit. 1765. - - New edit. 1770. - - “ 1774. - - ” 1784. - - (There are slight variations in the titles of the different editions.) - -MOXON (Elizabeth). - - English Housewifery. Exemplified in above four hundred and fifty - receipts ... with cuts, etc. Leeds, 1749. 12mo. - -FISHER (Mrs.) of Richmond. - - The Prudent Housewife; or Complete English Cook, for town and country. - Being the newest collection of ... receipts, etc. Lond., (1750?). 12mo. - - Another edit. 1788. - -JACKSON (Sarah). - - The Director; or Young Woman’s best companion, containing above three - hundred receipts in Cookery, pastry, preserving ... physick and - Surgery.... The whole makes a complete family cook and physician. - Lond., 1754. 12mo. - -MOXON (Eliz.) - - English Housewifery Improved; or a supplement to Moxon’s Cookery, - contains upwards of sixty modern ... receipts. Collected by a Person - of Judgment. Leeds, 1758. - - Third edit. (1775). - -COACHMAN. - - A treatise on the use and abuse of the commonly called the Stewards - Table in families of the first rank, etc. Lond., (1758). 8vo. - - VERRAL (William). - - A Compleat System of Cookery. In which is set forth a variety of - genuine receipts collected ... under ... M. de St. Clouet.... Lond., - 1759. 8vo. - -CLELAND (Elizabeth). - - A New and Easy Method of Cookery. 2nd edit. Lond., 1759. 8vo. - - The Art of modern Cookery displayed; consisting of the most approved - Methods of Cookery, Pastry, and Confectionery of the present time, - etc. By the Translator, a Foreigner, who has been several years Clerk - of the Kitchin in Noble Families in this Kingdom. Lond., Davis, 1767. - 8vo. - -SHACKLEFORD (Mrs. Anne), of Winchester. - - The Modern Art of Cookery improved; or elegant, cheap and easy methods - of preparing most of the Dishes now in vogue; in the composition - whereof both health and pleasure hath been consulted. Lond., 1767. - 12mo. - -COOKERY. - - Primitive Cookery, or the Kitchen garden displayed: containing a - collection of receipts for preparing a great variety of cheap, - healthful, and palatable dishes, without either fish, flesh, or fowl. - 2nd edit., with additions. Lond., 1767. 12mo. - -JENKS (James). - - The Complete Cook ... Containing the greatest variety of ... receipts - in Cookery, pastry, confectionery, etc. With an appendix, teaching the - art of making wine, etc. Lond., 1768. 12mo. - -SKEAT (J.) - - Art of Cookery and Pastry made easy and familiar in upwards of - two hundred different receipts and bills of fare.... To which is - added a variety of tables for forms of entertainment and an exact - representation of the table of the Guild feasts of Norwich and Lynn. - Norwich, printed 1769. 8vo. - - Another edit. Lond., 1772. - -TAYLOR (E.), of Berwick. - - The Lady’s, Housewife’s, and Cookmaid’s Assistant: or the Art of - Cookery explained, etc. Berwick on Tweed, 1769. 12mo. - - Art of Cookery, adapted to the meanest capacity. Berwick, 1769. 12mo. - -RUFFALD (Elizabeth). - - The experienced English Housekeeper for the use and ease of ladies, - house keepers, cooks, etc.... consisting of near 800 original recipts - most of which never appeared in print, etc. Manchester, 1769. 8vo. - - Other editions, 1776, 1780, 1782, 1786. - - The Professed Cook, or the Modern art of Cookery, Pastry, and - Confectionery made plain and easy. Lond., 1769. 8vo. - - Mary Smith’s Compleat Housekeeper. 1772. - -BORELLA (--). - - The Court and Country Confectioner, or the Housekeepers Guide, etc. - etc. Lond., 1772. 8vo. - -MASON (Mrs. Sarah). - - The Lady’s Assistant, for regulating and supplying her Table, - containing 150 select Bills of Fare, properly disposed for Family - Dinners of five dishes to two courses of eleven and fifteen; with - upwards of 50 Bills of Fare for Suppers from five dishes to 19, and - several Desserts. Lond., 1773. 8vo. - -CLERMONT (B.) - - The Professed Cook; or the Modern Art of Cookery, Pastry, etc. made - easy. 1776. - - The Accomplished Lady’s Delight in Cookery; or the Complete Servants - Maids (sic) Guide. J. Smart, Wolverhampton, (1780). - -DALRYMPLE (George). - - The Practice of Modern Cookery.... To which is added a Glossary - explaining the terms of Art. Edinburgh, 1781. 8vo. - -MACIVER (Mrs.) - - Cookery and Pastry. 4th edit. Lond., 1784. 12mo. - - The Honours of the table; or rules of behaviour during meals. With the - whole art of carving, etc. (By John Trusler). Lond., 1788. - - 2nd edit. 1791. - - 3rd edit. 1805. - - 4th edit. 1805. - -DR. STARK’S. - - Dietetical Experiments. 1788. - -BRIGGS (Richard). - - The English art of Cookery, according to the present practise, being a - complete Guide to all Housekeepers, on a plan entirely new. Cork, 1788. - - Lond., Robinson, 1791. 8vo. - - 1792. - -COLE (Mrs. Mary), Cook to the Rt. Hon. the Earl of Drogheda. - - The Lady’s Complete Guide, or Cookery and Confectionary in all their - branches. To which is added, The Complete Brewer, also the Family - Physician, etc., etc. 1789. 8vo. - -CONFECTIONER. - - The Complete C. or the whole art of confectionary.... By a person late - apprentice to Messrs. Negri and Witten of Berkely Square. (F. Nutt), - Lond., 1789, 1790. - -COOKERY. - - Ancient C.--from a MS. in the Library of the Royal Society. (This is - an extract from “A Collection of Ordinances ... for the government of - the Royal Household” published by the Society of Antiquaries, but with - distinct register and pagination.”) Lond., 1790. 4to. - -FRAZER (--), Mrs. - - The Practice of Cookery, Pastry, Pickling, Preserving, etc. Edin., - 1791. 12mo. - -SAUNDERS (Sarah), Mrs. - - The Fountain of Knowledge, or Complete Family Guide; containing - curious particulars of the utmost service to families in general. 6th - edit. Lond., 1792. - -COLLINGWOOD (Francis) and WOLLAMS (John). - - The Universal Cook, and City and Country Housekeeper, containing all - the various branches of Cookery, etc., etc. Lond., 1792. 8vo. - -FRENCH COOK. - - The French family Cook, being a complete System of French Cookery, - etc. Lond., 1793. 8vo. - -MELROSE (Eliza). - - An economical and new method of Cookery, describing upwards of - eighty ... dishes ... and above forty soups: with new and useful - observations, etc. Lond., 1798. 8vo. - -HOLLAND (Mary), Mrs. - - The Complete British Cook, etc. Lond., 1800. 12mo. - -CHAMBERS (Amelia). - - The Ladies best companion ... containing the whole art of Cookery, - Pastry, etc. Lond., (1800?) 12mo. - -CHISWICK PRESS: PRINTED BY CHARLES WHITTINGHAM AND CO. TOOKS COURT, -CHANCERY LANE, LONDON. - - - - - -End of the Project Gutenberg EBook of A Book of Simples, by H. W. 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W. Lewer - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world 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. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: A Book of Simples - -Author: H. W. Lewer - -Release Date: January 12, 2017 [EBook #53951] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK A BOOK OF SIMPLES *** - - - - -Produced by Chris Curnow, Les Galloway and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive) - - - - - - -</pre> - -<div class="figcenter"> -<img id="coverpage" src="images/cover.jpg" alt="Book cover"/></div> -<div class="transnote"> -<p>Transcriber’s note: table of contents added by the transcriber.</p> -</div> - -<p class="toc"> - -<a href="#INTRODUCTION"><i>INTRODUCTION</i></a><br /> -<a href="#A_BOOK_OF_SIMPLES">A BOOK OF SIMPLES</a><br /> -<a href="#THE_TABLE">THE TABLE</a><br /> -<a href="#GLOSSARY">GLOSSARY</a><br /> -<a href="#BIBLIOGRAPHY">BIBLIOGRAPHY</a><br /> -</p> - - -<p class="half-title">A BOOK OF SIMPLES</p> - -<div class="chapter"></div> - -<div class="figcenter" > -<img src="images/i_frontis.jpg" alt="" /> -<div class="caption">REDUCED FACSIMILE OF A PAGE OF -ORIGINAL MS.</div> -</div> - - -<div class="chapter"></div> - -<h1> -A BOOK OF<br /> -SIMPLES</h1> - -<div class="figcenter" > -<img src="images/i_title1.jpg" alt="Leaf" /> -</div> - - -<p class="center">“<i>Delirious persons here a cure may find,<br /> -To stem the phrensy and to calm the mind!</i>”</p> - -<div class="figcenter"> -<img src="images/i_title2.jpg" alt="Colophon" /> -</div> - - -<p class="center spaced"><small>SECOND IMPRESSION</small></p> - -<p class="center">LONDON<br /> -SAMPSON LOW, MARSTON AND CO. <span class="smcap">Ltd.</span><br /> -100, SOUTHWARK STREET, S.E. -</p> - -<hr class="chap" /> - -<div class="figcenter" > -<img src="images/i_colophon.jpg" alt="Colophon" /> -</div> - - -<p class="center xs"> -CHISWICK PRESS: CHARLES WHITTINGHAM AND CO.<br /> -TOOKS COURT, CHANCERY LANE, LONDON.</p> - -<hr class="chap" /> - -<p><span class="pagenum" id="Page_v">v</span></p> - - - -<div class="chapter"></div> -<h2 id="INTRODUCTION"><i>INTRODUCTION</i></h2> - - -<p><i>The original of this little book was found in -the library of a distinguished Essex antiquary: -the document has unfortunately no history, but -from its appearance and comprehensive character -it must have been the still-room book of some manor -house or homestead of standing.</i></p> - -<p><i>The manuscript is a folio composed entirely of -vellum, bound in green, with a conventional design -in gold: the binding of this book is a reduced -facsimile of the original. The writing is in the -hand of several persons: the spelling and absence -of punctuation are here reproduced in all their -original quaintness. The book has been submitted -to experts, who are of opinion that it covers a -period of some fifty years, terminating about the -middle of the eighteenth century.</i></p> - -<p><i>The condition of many of the rural districts of -England in the eighteenth century and the almost impassable -state of the roads are brought home to us by a -writer in “The Gentleman’s Magazine” (1757), -in the following description: “It took my horse up -to the belly the second step he took on the road, and -had I not dismounted and clambered up some bushes -I had been lodged there for a season.” The isolation -of the country in those days is almost <span class="pagenum" id="Page_vi">vi</span>inconceivable; -the difficulties of travel were immense, -and a survival of feudal legislation tied the labourer -to the soil. Thus we may look upon the manor or -farmhouse, with its retainers, as a detached social -unit, and, in a sparsely populated country, almost -a state in itself.</i></p> - -<p><i>It is not difficult to form a picture of the lady -of the house: amid her other duties she dispensed -doles and charity to the poor around her. Through -her knowledge of simples she was also “simpler” of -all the ills that flesh is heir to, not only in the case -of man, but also of beast. The wisdom and observation -of a long procession of forebears are summed up -in the recipes gathered in this book.</i></p> - -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">Herbs, too, she knew, and well of each could speak,</div> - <div class="verse">That in her garden sip’d the silvery dew;</div> - <div class="verse">Where no vain flower disclos’d a gaudy streak;</div> - <div class="verse">But herbs for use, and physic, not a few,</div> - <div class="verse">Of grey renown within those borders grew;</div> - <div class="verse">The tufted basil, pun-provoking thyme,</div> - <div class="verse">Fresh balm, and mary-gold of cheerful hue;</div> - <div class="verse">The lowly gill, that never dares to climb;</div> -</div><div class="stanza"> - <div class="verse"> - -<hr class="tb" /></div> -</div><div class="stanza"> - <div class="verse">And lavender, whose spikes of azure bloom</div> - <div class="verse">Shall be ere-while in arid bundles bound</div> - <div class="verse">To lurk amidst the labours of her loom,</div> - <div class="verse">And crown her kerchiefs clean, with mickle rare perfume.</div> -</div></div></div> - -<p><i>In these days, when the good manager is scarce, -it is perhaps difficult to realize or appreciate that -domestic œconomy was once practised as a science, -founded upon the older herbalists, housewives’ tales -and oral tradition, the whole administered by -rule of thumb. As will be seen, the domestic -pharmacopoeia had not yet emerged from the seven<span class="pagenum" id="Page_vii">vii</span>teenth -century. The astrological atmosphere of Culpepper, -who warns us that he “who would know the -operation of the herbs must look up to the stars -astrologically,” and the writings of Parkinson, -clearly show the influence of that period. The predominance -of the healing properties of herbs is still -more apparent in this book; there is not a single -remedy or simple in which their virtues are not set -forth.</i></p> - -<p><i>In my lady’s garden, set within its red-brick -walls, grew Camomile, Basil, Cardons, Angelica, -Sweet Chevril, Tansy, Saffron, Elecampane, Hyssop, -Thyme, Marjoram, Purslane, Sage, Rosemary, -Rue, Pennyroyal, Borage, Liquorice, Horehound -and many other plants. With these herbs were -cultivated Gillyflower, Pansy, Pinks, Bergamot, -Southernwood, Bay, Roses, Jasmine, Lavender -and divers sweet-scented plants for the making of -simples, perfumes, and “sweete waters.”</i></p> - -<p><i>The housewife, before entering on her duties, -must have served an apprenticeship; doubtless it -formed the serious business of her life. How many -women nowadays follow the example of their -ancestors? The easy access of the doctor, the -facilities of communication, the quack remedies obtained -from the neighbouring chymist, have superseded -the old-fashioned simples.</i></p> - -<p><i>The old herb garden is a wilderness, and even -the names of its occupants have almost passed away. -Perchance this little book may help us to picture it -at its prime, with all its old-world atmosphere, -and haunting memories of much that is still precious. -It may also bring back the sweet mingled scent of<span class="pagenum" id="Page_viii">viii</span> -the herb garden, the “murmuring of innumerable -bees,” the shimmering of the sun on sheltered pleasaunce -and well-trimmed hedge of yew, creating an -image delightful to recall.</i></p> - -<p><i>Although many herbals and culinary manuscripts -and books date back to a much earlier -period, as may be seen in the bibliography, yet they -are now scarce and difficult to obtain. This particular -example is interesting because of the magic -of its herb-lore and the added charm of the making -of conserves and perfumes and the preserving of -viands. Moreover, it has that personal touch wanting -in so many books of a similar nature. One may -note the words at the end of some of the simples, -“Probatum,” or “Probatum est.” What a world -of meaning and satisfaction they imply!</i></p> - -<p><i>I am indebted to Miss I. L. Gould and Miss -B. M. Gould for the long labour and perseverance -they have bestowed in decyphering the faded script, -and to Mr. J. Manning Watts for his researches -into the virtues and properties formerly attributed -to these herbs, and for his investigation into the -proper spelling of their names, which appear in the -manuscript according to the light of nature.</i></p> - -<p><i>It will be observed that the items in the Index -are not always in strict alphabetical order. This -will not, however, seriously interfere with reference -to any recipe, and it has therefore been thought -better to retain them as originally compiled.</i></p> - -<p class="psig"> -<i><span class="smcap">H. W. Lewer.</span></i></p> -<p> -<i>11th August, 1908.</i> -</p> - -<hr class="chap" /> - -<p><span class="pagenum" id="Page_1">1</span></p> - - - -<div class="chapter"></div> -<h2 id="A_BOOK_OF_SIMPLES">A BOOK OF SIMPLES</h2> - - -<h3><a id="s1"></a>1. <i>The Wood-street Cake.</i></h3> - -<p>Take a quarter of a peck of y<sup>e</sup> finest flower, -mingle into it a little salt & some beaten Cloves -Mace & Nutmegs, a pound and halfe of Currance -wash’d and dry’d, & a pound of Raisins of y<sup>e</sup> Sun -ston’d and shred, then straine in about a pinte of Ale -yeast, and put in y<sup>e</sup> yolkes of 10 eggs beaten with -Rose water, put in a pint of Cream with 3 quarters of -a pound of Butter melted in it. mingle all these well -together, and knead it, cover it with a clothe and let -it stand about an hour before y<sup>e</sup> fire to rise, then -mould it up and beat it out thinn in y<sup>e</sup> edges and -thick in y<sup>e</sup> middle, then prick it or cut it w<sup>th</sup> a knife, -and set it in y<sup>e</sup> oven, when it is almost bak’d take it -out and ice it on y<sup>e</sup> top w<sup>th</sup> Rose water & sugar and -sett it in y<sup>e</sup> oven againe ’till ’tis enough, putt some -musk or Ambergreese dissolv’d in y<sup>e</sup> Rose water.</p> - - -<h3><a id="s2"></a>2. <i>Pectorals for a Colde or Consumption.</i></h3> - -<p>Take one pound of brown Sugar Candy, one -Ounce of Juice of Lycorisse, dissolve y<sup>e</sup> lycorisse -in 3 spoonfulls of Hysop water, put to these a drachm -of Orrice a drachm of Enul-campane, halfe a drachm -of Gum dragon being all made into fine powder, -muske a graine then take a drachm of oyle of Anniseeds, -worke it well together with your hand and -make it up into pectorals of what bigness you please, -lay them on a dish to dry before y<sup>e</sup> fire or in an oven -after drawn bread, and keep them dry.</p> - -<p><span class="pagenum" id="Page_2">2</span></p> - - -<h3><a id="s3"></a>3. <i>The Plague Water.</i></h3> - -<p>Take Rue, Agrimony, Celandine, Sage, Wormewood, -Balme, Feaverfue, Mugwort, Tormentil, -Marygold flowers, Cowslip flowers, Pansie flowers -leaves and all, Carduus, Angelicoe, Dragons, Pimpernel, -Rosemary, Scordium, Purple wort, Burnet, Enul -campane roots, of each of these halfe a pound shred -small, then take Anniseeds, Carraway, Coriander, Cardamome, -of each of these two ounces bruis’d, bruise -alsoe your Enul campane roots, then steep all these in -an earthen pott in two quarts of white wine and a -gallon of y<sup>e</sup> best Canary, mixing them well in y<sup>e</sup> liquor, -so let it stand till y<sup>e</sup> next day, then distill it in an ordinary -still close stop’d, still it as soon as you can -keeping it close stop’d whilst it steeps and whilst you -still it, stirring it when you put it into y<sup>e</sup> still, soe -keep it for your use.</p> - -<p>Y<sup>e</sup> Lady Downs adds wood Sorril a good quantity -roots of Indian Sneake weed 2 pound burdock roots -1 lb.</p> - - -<h3><a id="s4"></a>4. <i>A very excellent Receipt against Convulsions -which cur’d one had 9 Fitts a Day.</i></h3> - -<p>Take Race oynions and black pepper of each a -little quantity stamp’d pretty small and lay it to -y<sup>e</sup> soals of y<sup>e</sup> feet keep it on 7 houres, whilst y<sup>e</sup> party -is in y<sup>e</sup> fitt force them not to take any thing inwardly -but anoynt y<sup>e</sup> wrists on y<sup>e</sup> inside, y<sup>e</sup> palmes of y<sup>e</sup> -hands, y<sup>e</sup> Temples and y<sup>e</sup> nostrills (if it be a childe) -with Methridate (if not) with oyle or spirit of Amber, -between y<sup>e</sup> fitts let it drinke black cherrey water -sweetned with syrrop of Cloves & syrrop of Pyonies -for a weeks time after y<sup>e</sup> fitts first and last let them -ware a necklace of single pyonie roots alwayes about -theire neck, avoid giving syrrop of Violets if you -fear fitts, but syrrop of Roses and Succory is good to<span class="pagenum" id="Page_3">3</span> -be given together when costive this may be given to -children of any age.</p> - - -<h3><a id="s5"></a>5. <i>To make Ebulum Drinke.</i></h3> - -<p>Put one peck of Elder berries to the quantity of -halfe a hogshead of Ale 2 penny worth of Ginger -sliced 2 nutmegs and a penny worth of Cloves & -mace bruise all your Spices boyle all together with -the berrys till they breake, then strain them through -a Straining Sive and when tis coole as your usuall -wort put barm to it as to beer, there must some hops -be boyl’d in it. And when fitt to bottle, bottle it with -a lumpe of loave Sugar it will drink much y<sup>e</sup> more -Lively. it is good for y<sup>e</sup> Spleen or Dropsy.</p> - - -<h3><a id="s6"></a>6. <i>To make Vinegar.</i></h3> - -<p>Take Sower grapes pound them and press them -through a hair bag as you do Sider. & to every -4 Gallons put as much Allom as a walnut then boyle -it well and Scumme it as the Scumme riseth as clean -as possible then Coole it and when through coole put -it into a vessel and when Stale use of it and it will be -very good vinegar.</p> - - -<h3><a id="s7"></a>7. <i>To make Goosbery or Currant Wine.</i></h3> - -<p>Take 2 Gallons of Spring water Set it over the -fire boyle it a little then put 4 pound of powder -Sugar let it boyle and Scume it well take it off and -Strain it and when it is as coole as wort put 2 spoonfulls -of barm to it let it worke a little then to every -gallon of water put 5 quarts of Goosberys or currants -first hand pick’t and bruised put it in a little barrell -& stir it once a day & keep it close Stopt let it stand -3 or 4 days and when you once begin to See it Sink -Strain it through a jelly bag and put it in the Cask -being waished out with the Same liquor Stop it up<span class="pagenum" id="Page_4">4</span> -very close & when you think it may be fine draw it -off into bottles.</p> - - -<h3><a id="s8"></a>8. <i>To make Methegline.</i></h3> - -<p>Take 12 quarts of honey to 12 gallons and a -pottle of water and a fagott of these following -herbs Sweet bryer Sweet marjerrom, rosemary and -muskecouise of each a small handfull and boyle them -in the water and honey all the time it boyles and that -must be a full hour, keep scumming of it clean, then -take a bag of these following Spices nutmegs, Cloves -mace and cinament, a quarter of an ounce of each but -most of nutmegs tie them up in a bag with a bullet in -it that may cause it to Sink into the middle of your -liquor as it boyles, and let it boyle above a quarter of -an hour, then take it off and take out the herbs and -Spices and Set Some a cooling, and when as coole as -wort put in about half a pint of Ale barm, and when -coole enough and that it hath got a good head tun it -up as you do Ale, or other liquors, and when it hath -done workeing hang in again the Same bag of Spices -you took out into your barrell Stope it up till it be -clear and then bottle it up.</p> - - -<h3><a id="s9"></a>9. <i>A Plaister for ye Spleen to be made in May.</i></h3> - -<p>Take mellilot and cammomile of each 3 handfulls, -passley and plantin of each one handfull, -and stamp them together, a pound of Sweet mutton -Sewet, 12 ounces of virgins wax, 3 pound of rozin, -a pint of white wine, Shred the wax and Sewet and -beat the rozin put all together in an earthen pot and -let it stand over the fire till it be all melt’d together, -and then take it off and cover it close let it stand 1 -day in cellar then Sett it over the fire and let it boyle -halfe an hour, then take it off and strain it into 2 -dishes puting some water into the bottom of the dishes, -and when tis cold you must fold it up close in oyl’d<span class="pagenum" id="Page_5">5</span> -paper it will keep four or five years. you must use -this when you feel the pain on the left Side, and cut -a piece of Sheepskin the breadth of your hand or more -and about a quarter of a yard long and make it hollow -in ye middle of the uper Side as the Spleen lyes and -prick it full of holes on the fleshy side of y<sup>e</sup> leather, -Spread it thin and Lay it to your left Side where you -feel your pain and when it will stick no longer you -may make a fresh one if need require this use allways -when you feel your pain & you Shall never be -troubled with the Spleen & it will prevent many -other diseases that may come by reason of y<sup>e</sup> Spleen.</p> - - -<h3><a id="s10"></a>10. <i>To make Aquamirabilis the Lady Atkinses way.</i></h3> - -<p>Take Cardimum, cubibs, mellilot flowers, gallingall -nutmegs; ginger mace and Cloves of -each a dram all these must be bruised and infused one -night in 3 pints of white wine one pint of aquavite -one pint of the juice of salendine the next day distil -them in a close Still twill run a pottle keep the first -quart by it Selfe you must put to the whole three -quarters of a pound of white Sugar candy beaten very -finely. Divide it between 2 glasses and let the mirabilis -drop into the Sugar candy and it will dissolve -when you put all these things into your close Still put -in a little bag of Saffron put to y<sup>e</sup> infusion a handfull -of y<sup>e</sup> tops of rosemary flowers w<sup>ch</sup> will give it a delicate -taste.</p> - - -<h3><a id="s11"></a>11. <i>To make Small Wine otherwise called Solerion. -You may do Rasberry this way.</i></h3> - -<p>Take 2 gallons of Spring water set it over the fire -and let it boyle well, take a pound of reasons of -the Sun Slit them open but not Stone them and take -a pound of white Sugar and when the water is boyl’d -put the Sugar & reasons to it, either in a Steene or -<span class="pagenum" id="Page_6">6</span>Caske put y<sup>e</sup> juice of 3 lemons and the rine of one -thin pared Stiring it once a day keeping it close -Stopped let it Stand 3 nights and 2 days. let it run -through a jelly bag. bottle it up and in 8 or 9 days -’twill be fit to drink.</p> - - -<h3><a id="s12"></a>12. <i>To make Wigs.</i></h3> - -<p>Take half a peck of flower, 2 ounces of carraway -and anyseeds then take a pint of yest the yolkes -of 3 eggs a little Salt one nutmeg half a pound of -Sugar beat the Sugar and nutmegs bruise the Seeds -take a quart of milk Scaulding hot but not to boyle -then put into your milk half a pound of butter, & -break another half pound of butter into the flower if -you please put in 6 or 7 spoonfulls of Sack and as -much rosewater w<sup>th</sup> your other things then put in -your milk by degrees mix it together well but knead -it not at all then pull it in little bitts 2 or 3 times -then mix it up again and mak them up in wigs lying -will make them heavy. half an hour will bake them.</p> - - -<h3><a id="s13"></a>13. <i>For the Giddiness in the Head.</i></h3> - -<p>Take an ounce of comming Seed and Steep it in -white wine all night as much wine as will cover -it and then you must dry it in an oven after the bread -is drawn and dry with it an ounce of Juniper berrys -& a handfull or rue then you must beat all these together -to a fine powder and when you use it take as -much of the powder as will lay on a Sixpence in a -Spoonfull of honey well mixed together or in a -Spoonfull of Sugar and take it dry.</p> - - -<h3><a id="s14"></a>14. <i>How to Stue a Rump of Beef.</i></h3> - -<p>Take the rump of beef and Stuff him with parsley -and broad time & about half a nutmeg with -a little beef Sewet then put him in your pan with as -much water as will cover him & so lett him stew -with whole pepper, Cloves and mace of each a little -quantity till he is tender then you must take him out<span class="pagenum" id="Page_7">7</span> -& stick him w<sup>th</sup> cloves then stew him again with 3 -pints of the first liquor and 2 quarts of claret, then -you must Scrape in 2 nutmegs 4 anchovise the bottoms -of 4 hartichokes a little shellot half a lemon a -few pickled oysters, half a score of turnips cut in half -quarters & fry them in Sweet butter till they be tender -then put in some Sasages: for herbs lettice and -spinnage and green beets of each half a handfull boyle -them in a Skillet of water so drop them out & put -them in the stewing; if your Soope be not thick -enough then thicken it w<sup>th</sup> crums of brown bread.</p> - - -<h3><a id="s15"></a>15. <i>To make Almond Cakes.</i></h3> - -<p>Take one pound of Almonds blancht in cold -water beat them in Rose water take a pound of -double refined Sugar beaten and Searcht, 8 spoonsfull -of fine flower 8 new laid eggs both whites and yolkes -Some Corriander Seed prepared, butter your plats -and Shake some double refined Sugar on them.</p> - - -<h3><a id="s16"></a>16. <i>To make Biskit.</i></h3> - -<p>Take 2 pound of fine Sugar beaten and searched -then to a pound and a half of it put a pound of -the finest wheat flower, take 8 eggs and beat them -with 2 spoonfulls of Rose water, mingle your flower -and eggs together, then take an ounce of anyseeds -being a quarter of an hour in white wine and as you -beat your biskit put in your Seeds and when the -biskit begins to look white put In your plats & Shake -Some double refined Sugar on them.</p> - - -<h3><a id="s17"></a>17. <i>To Bake a Rump of Beef.</i></h3> - -<p>Take a rump of beef and bone it Season it with -pepper and salt put it into a pan and then put -to it a little quantity of claret & ale enough to cover -it about 8 anchovies 2 handfulls of capers 6 hole -oynions, 3 or 4 branches of Sage, time and winter<span class="pagenum" id="Page_8">8</span> -Savory, 3 or 4 heads of Shollot a little quantity of -Iamakoe pepper whole, lay the bones on the top of -the beef and cover it close with paste and lett it Stand -in the oven six hours the oven being very hot.</p> - - -<h3><a id="s18"></a>18. <i>The Black Seare Cloth.</i></h3> - -<p>Take half a pound of the best virgins wax and -half a pint of oyle of roses and half a pint of -oyle of olive melt them altogether let them coole in -a pan till it be half cold then take half a pound of the -finest white lead you can get, pound it as fine as -possibly you can put this into the oyle and put it over -a fire of coles and let it boyle half an hour then take -2 ounces of mastick 2 ounces of frankincense 2 -ounces of mirrh 2 ounces of Gum oblibanum beat -them into fine powder then put it in and let it boyle -half an hour more, then take a quarter of an ounce of -camphir and put it in and Stir it till it be black then -take it from the fire and dipe your cloth or make it -up in roles for your use.</p> - - -<h3><a id="s19"></a>19. <i>To make Lemon or Orange Water.</i></h3> - -<p>Take the peels of 8 lemons or oranges and pare -of the white very clean from them then put -them into a quart of brandy, then take one pound of -double refined Sugar or other loafe Sugar and put it -into a quart of water and let it stand 24 hours then -mix the water and brandy together and strain them -through a double flanin bag so bottle it up for use. -Some steep y<sup>e</sup> peel 3 days before and after y<sup>e</sup> water -is added sweeten it with white Sugar Candy & hang -a grain of musk & ambergreese in the glass.</p> - - -<h3><a id="s20"></a>20. <i>Cowslip Wine aproved.</i></h3> - -<p>Take 3 gallons of fair water put to it the best of -powder Sugar or Loaf Sugar 6 pound boyle it -together half an hour or better, and as the Scumme<span class="pagenum" id="Page_9">9</span> -riseth take it off then pour it forth and set it a cooleing -and when ’tis almost cold take a spoonfull or -better of good barm beat it well together with 12 -spoonfulls of Sirrup of cittorn or lemons then put it -some of the liquor being almost cold let it stand a -while to rise put in a Gallon of cowslip flowers bruised -in a marble morter into the other liquor the while -then put it altogether brewing it up and down with -a dish then let it stand in an earthen pot close covered -with a cloth, to worke 2 or 3 days then strain it forth -and put it into a runlet that will just hold it and when -it worketh not over Stop it close and 3 or 4 weeks -after bottle it putting into each bottle a knob of Loaf -Sugar it must not be dranke in a month twill keep -good a year.</p> - - -<h3><a id="s21"></a>21. <i>For the Worms.</i></h3> - -<p>Take an orange cut off the top press out the juice -as near as you can then put into it half a spoonfull -of oyle of bays of the juice of rue and wormwood -of each half a spoonfull powder of 4 or 5 lupins dry’d -with as much treacle as will fill an ordinary thimble -then stop the hole with the piece you cut off tye it up -close and fast that nothing get out or in, then Seeth -it well and when it is cold anoynt the navell, nostrells, -pulses and temples of the party therewith troubled -with the Stuff it paseth all other medecins for y<sup>e</sup> -worms what ever.</p> - - -<h3><a id="s22"></a>22. <i>For a Cold.</i></h3> - -<p>Take a quarter of a pint of horehound water a -quarter of a pint of coltsfoot water a pound of -reasons of the Sun Stoned pound the reasons very -well then mingle these together then set them on the -fire boyle them like marmolet then take it off and put -it into 2 ounces of honey and one spoonfull mustard -then set it on the fire & let it simer a while then<span class="pagenum" id="Page_10">10</span> -put it into a pot and take as much as y<sup>e</sup> quantity of a -walnut first in ye morning & last at night.</p> - - -<h3><a id="s23"></a>23. <i>To make Fruit Biskit.</i></h3> - -<p>Take the pulp of any fruit to 4 ounces of pulp -take 6 ounces of double refined Sugar beaten -and searched heat your pulp scalding hot and Sugar -scalding hot into 2 several dishes when they are scalding -hot pour your Sugar into your pulp and mix -them and have ready whites of eggs beat into a froth -and to such a proportion of pulp and sugar put in -2 spoonfulls of the froth a little musk and amber if -you please then beat these in a silver or earthen bason -with a Spoon for an hour or two the longer the better -dry them in paper coffins of a pretty thickness; dry -them either in a stove or coole oven.</p> - - -<h3><a id="s24"></a>24. <i>For Mother Fitts.</i></h3> - -<p>Take a pottle of ale and boyle in it 2 handfulls -of red Sage and Scumme off the froth and when -it hath boyled one hour take it off the fire and Strain -it hard out that the strength of the Sage may remain -in it and while it is hot put into it half a pint of -dragon water and as much treacle Seane as will make -it sweet to your tast, and drink of it warm first in the -morning and last at night a good draught or at any -other time you feel a fit coming.</p> - - -<h3><a id="s25"></a>25. <i>To preserve Green Aples.</i></h3> - -<p>Take the greenest small aples about St James tide -and set on a Skillet of water on ye fire till it be -ready to boyle then take it off and put it into your -aples covering them close till they will peel and against -they are peeled have a skillet of hot water ready to -put them in so cover them close and let them Stand -on a few embers till they be very green then take -them out and take to the weight of the aples the<span class="pagenum" id="Page_11">11</span> -weight and quarter of sugar then take of the water -they were green’d in as much as you think will boyle -them and make Sirrup for them & 3 quarters of the -Sugar and boyle it up and scumme it then put in the -apples and let them boyle till they be half done then -set them by till the next day then take them out -again & boyle the sirrup with the rest of the Sugar -then put them in again and boyle it softly till they -be done keep them covered in y<sup>e</sup> sirrup & waters.</p> - - -<h3><a id="s26"></a>26. <i>Mrs. Thorps for the Mother Fitts.</i></h3> - -<p>Take the juice of Tansie and drink it with beer -it hath done much good but hurtfull if with -child.</p> - - -<h3><a id="s27"></a>27. <i>To make a Calves Head Hashe.</i></h3> - -<p>After you have boyled the calves head take out -all the bones from it when it is cold you must cut -the meat in thin slices and put in a stew pan with -some strong broth and white wine and oyster liquor -and a few of all manner of sweet herbs 4 or 5 shellots -and let it stew on a charcoale fire and when it is -almost enough put 2 or 3 anchovies minced and yolks -of 3 or 4 eggs well beaten with a little white wine -and a piece of butter and shake it well together on a -quick and put it in a dish on sippets and lay over it -5 or 6 sheeps tongues boyled peel’d and slit in halfs -and as many veal sweetbreads & a few thin slices of -bacon & a few bay leaves in yolks of eggs fry y<sup>e</sup> -brown in butter and lay them on your hashe & bacon -& lay leavs on the brim of ye Dish and Garnish it -with slices of Lemon and Send it up.</p> - - -<h3><a id="s28"></a>28. <i>To make Forced Meat.</i></h3> - -<p>Take a leg of veal or Lamb and mince it small -with the same quantity of beef sewit and after -sweet herbs then put to it a little grat’d bread and -the yolks of 2 or 3 eggs then season it with pepper<span class="pagenum" id="Page_12">12</span> -and Salt cloves mace and nutmegs, and make them -in balls you may fry boyle or butter them.</p> - - -<h3><a id="s29"></a>29. <i>For a Cold.</i></h3> - -<p>Take half a pound of reasons of the Sun Stoned -and 1 ounce of liquorish and 1 ounce of Elicompane -made into fine powder beat your reasons then -pour in them till they come to a conserve adding -thereto 2 or 3 spoonfulls of Red rose water if a thick -ruehm lessen your quantity of Elicompane & take of -this morning noon & night. Probatum.</p> - - -<h3><a id="s30"></a>30. <i>To make a Frigacy of Chicken.</i></h3> - -<p>Break the bones of the chicken and cut them in -quarters and season them with cloves mace and -nutmegs and salt with a little pepper and a few sweet -herbs and put it in a stew pan with some broth or -gravie a little white wine and strong ale a little oyster -liquor and a few oysters cut in pieces and let it stew -on a quicke fire and when it is almost enough put in -2 or 3 shallots minced small and 2 or 3 anchovise -minced the yolks of 2 or 3 eggs well beaten with a -little white wine and a piece of butter and Shake it -well together and put it in a dish on sippets.</p> - - -<h3><a id="s31"></a>31. <i>For any Cough old or fresh.</i></h3> - -<p>TAKE a quartor of a pound of blew currans an -ounce of Anyseeds and a penny worth of liquorish -makeing it and your seeds first into powder then -beat your currans to a kind of a conserve strewing in -your powder as you beat them then take of the best -maiden honey you can gett putting thereof as much -as will moisten all this seting it on the fire let it -simer a while but not to long lest it be clammy so -take from the fire and keep it for your use. take it -as oft as you please upon the poynt of a knife the -quantity of a nutmeg.</p> - -<p><span class="pagenum" id="Page_13">13</span></p> - - -<h3><a id="s32"></a>32. <i>For a Cold.</i></h3> - -<p>Take a pint of virgins honey set it on the fire -and put a good spoonfull of liquorish anyseeds -elecampane all this being first beaten in fine powders, -let it simer a little then take it from the fire and put -it up in a pot for your use. eat of it as oft’ as you -please especially going to bed makeing up 3 pills as -big as a small nut rowling them up in powder of -liquorish or Sugar candie.</p> - - -<h3><a id="s33"></a>33. <i>For a Cough.</i></h3> - -<p>Take 4 quarts of Spring water 2 ounces of green -liquorish sliced 2 ounces of powder of brimstone -1 ounce of coliander seed bruised and soak’d in -vinegar a little then pour out the vinegar from it -boyle all the other things together until it be half -boyled away then put in the coliander seed when it is -off y<sup>e</sup> fire. Soe let it stand close covered and drink of -it 7 or 8 spoonfulls in a morning fasting fast an hour -after it and drink it till you have taken it all.</p> - - -<h3><a id="s34"></a>34. <i>For a Cough.</i></h3> - -<p>Take an ounce of conserve of red roses the -quantity of an nutmeg of dyascordieum and one -spoonfull of the Sirrup of poppies 3 drops and but -3 drops of y<sup>e</sup> spirit of vitterill then mix all these very -well together and take of this in the morning fasting -and fast 2 hours after it and last at night the quantity -of a nutmeg at a time. Probatum.</p> - - -<h3><a id="s35"></a>35. <i>For the Rickets.</i></h3> - -<p>Take 2 quarts of Isope water, take of liverwort -maidenhair Hissop Speedwell Strawberry leaves -violet leaves of each a handfull, 3 leaves of harts-tongue -better than half a pound of raisons of the Sun -6 figs boyle all this till it come to a quart then strain -it and boyle it again with 2 penny worth of saffron<span class="pagenum" id="Page_14">14</span> -2 ounces of brown Sugar Candie a piece of Gold a -stone of Amber boyle it every 2 or 3 days or ’twill -be soure and so keep it a fortnight give 3 spoonfulls -at a time morning and evening & when the child will -take it you must give it twice or thrice ere the child -will be well if you give it in the fall or winter you -must give it once in the spring after.</p> - - -<h3><a id="s36"></a>36. <i>For Children that have Wormes.</i></h3> - -<p>Take spermint and rue a like quantity to make a -bundle you can hold in the hollow of your hand -and boyle it in new milk and a spoonfull of wormseed -after your herbs have boyled a while put in your -seeds and y<sup>n</sup> boyle it a walme or 2 then give the -child as much as it will drink first in the morning -fasting an hour after it if costive Sweeten it with honey -give this full & changes of y<sup>e</sup> moon.</p> - - -<h3><a id="s37"></a>37. <i>A Small but very effectuall Cordial Powder.</i></h3> - -<p>Take tormentil scabious Bittony pimpernel of each -one handfull and Shread them and steep them in -a pottle of sack till the vertue be out of the herbs -then strain it out from y<sup>e</sup> herbs haveing a pound of -the best Bole Armeniack in very fine powder finely -searched then put your powder into a deep earthen -bason and wet your powder with your strain’d liquor -every day till it be throughly moistned as thick as -a pulp or conserve till often weting hath dranke up -all your liquor Seting it in the Sun every day oft -stiring it and when all your wine is dryed up make -it up into cakes add 12 penny worth of saffron to -it before you wet it finely powdered dry your cakes -in the Sun & then keep them for your use. Scrape -and give to a man as much as will lye on a shilling -to a woman less to a child less. In cardus or dragon -or Small cordial water it will cause sweting tis good -against heats and colds sickness thence or pains in the<span class="pagenum" id="Page_15">15</span> -limbs or heart or Stomake or for a woman lying in -child bed takeing cold and causeing stoppages, ’twill -drive out small pox or meazels or any heaviness at the -heart.</p> - - -<h3><a id="s38"></a>38. <i>A Stronger Cordial Powder.</i></h3> - -<p>Take a pint of white wine and a pint of sack to -these following herbs scabious cardus bittony egremony -of each a little handfull and tormentil roots you -may add any cordial flowers rosemary or what you -please Shread your herbs and Steep them till the -vertue of the herbs be soaked into the wine then take -half a pound of Bole-Armeniack in fine powder and -2 ounces and a half and a dram of the black tips of -crabs claws in powder and an ounce of hearts horn in -fine powder and mingle all your powders and put -them into a deep earthen Bason as the former and -moisten them every day with your liquor seting it in -the Sun and when you put in the last wine liquor -often Stiring it every day at last add to it half of -metriedate half an ounce of Diascordium half an ounce -of Venice treacle and a dram of saffron finely powdered -and mingle it all very well together then make it up -into little balls throughly drying them Keeping them -so for your use. give of this as the former to a man -as much as will lay on a shilling to a woman as much -as will lay on a Sixpence to a child as much as will lay -on a groat, ’tis good for any weakness, heaviness at -heart, or to cause sleep weomen in child bed or as the -former.</p> - - -<h3><a id="s39"></a>39. <i>For the Balsame.</i></h3> - -<p>Take one pound of the best venice turpentine -and 3 pints of Sallet oyle of the best bees wax -half a pound one ounce of red sanders in very fine -powder half a pint of red rose water and one pint of -malligoe sack first beat your turpentine in the red rose<span class="pagenum" id="Page_16">16</span> -water till it be white next beat your Sack and Sallet -oyle well together then cut your wax in small pieces -then take a clean brass pan or kittle let your kittle be -twice as big as to hold the quantity of your ingredients -then Set it on a clear charcole fire then first put -in your wax and let it melt then take it off and let it -coole a little then put in your rose water and turpentine -then your sack and Sallet oyle, as fast as you can, -then let these boyle softly together a while always -stiring it then take it off the fire and let it stand till -it be cold then scrape off the filth from the bottom of -the cake, then clean your pan and melt it again and -let it simmer a while over the fire again, then take it -from the fire and put in your Sanders by degrees -keeping it still stiring untill your Sanders be all in -then pour it into a well Glazed strong earthen pot -and keep it stiring till it be quite cold then cover it -up very close with ledd, that no air may get into it, -and bury it in a garden deep in the ground and so -let it stand a year round bean blowen time is the best -to make it in.</p> - - -<p><i>The Vertues of it followeth</i>:</p> - -<p>It is good to prevent the plague by anointing the -lips and nostrells therewith tis good for deafness -being spert’d into the ears with a serenge, tis good to -heal any wound, inward or outward, inwardly by the -Serenge outward by being pour’d warme into the -wound aplying fine lint dip’d into the same balsame -being melted laid upon the mouth of the wound, it -commonly cures in 7 times dressing provided that -no other thing either before or while thats useing be -applied thereto, so that if brains, heart guts or liver -be not toucht it will save life, its good for scaulds or -burns either by fire or water, and healeth without -skare. helping the Siatica or any other each proceeding -from A cold cause, in what joynt soever, it is a<span class="pagenum" id="Page_17">17</span> -present remedy for one that is poisoned by takeing -presently the quantity of a quarter of an ounce. it is -good for any swelling anointing the bunches thereof -with it warm it helpeth the stinging of adders snakes -and all such venomous creatures being dranke in -warm milk and applied to the place stung it is good -for the infected of the measells or plague, takeing a -quarter of an ounce 4 mornings together and swet -upon it: it is good inward or outward it is good for -sore brests, being applied hot if broken, otherwise -not, and in case it must be broke this will do it but it -must be used ten days together although it seem -worse yet use it: provided it be not a cancer it must -be drest twice a day cheaft gently in with a warme -hand keeping the first cloth to it but if it be broke -and run much put a little piece of cloth over those -holes that may be shift’d to keep them from stikking -but not els; it helpeth the wind collicke or stitch in -the side being applied warm a good quantity plaister -ways for 4 mornings together; it helpeth the piles -anointing them therewith.</p> - - -<h3><a id="s40"></a>40. <i>To pot Venison to keep all the year.</i></h3> - -<p>Take your venison and where it is lean slit it, and -then take a bunch of feathers and a porranger -with clarret wine in it and dip your feathers in it and -waish the slits then put in some of your seasoning and -take y<sup>e</sup> fat of bacon and cut it as thin as a treble -paper and put it in the slits so doing in all leane -places of it then place it in your pot and bake it up -very well, put in more seasoning if you please after -placed in the pot & when you take it out of the oven -press out all the liquor as dry as you well can into a -skillet and put in a faggot of herbs as bays rosemary -marjerrom to your liquor in the skillet then take a -stick of wood and measure y<sup>e</sup> depth of it and make a -notch in the stick that you may know when tis boyled<span class="pagenum" id="Page_18">18</span> -just half away then take out the herbs and pour the -liquor on your venison in your pot as hot as you can -and keep it in and when tis almost cold then melt up -your butter, to cover it up, but let not your butter -be to hot lest it melt your jelly on your venison, but -let your butter be onely warm enough to pour out to -cover up your venison and it will keep thus a year -round and not taint but eat moist and sweet to the -last. but if your butter be strong after long keeping -then a day or 2 before you intend to spend it Set it in -an oven but warm enough to melt off your stale -butter and pour away your stale butter from it and -pour on fresh butter upon it and you shall not know -it from new baked venison.</p> - - -<h3><a id="s41"></a>41. <i>To make Cowslip Wine.</i></h3> - -<p>Take five gallons of Spring water put it into an -earthen pot put to it a bushell of pickt cowslips -flowers and to them 20 pound of malligoe raisons -waished and shred stir them altogether, keep it close -cover’d with a sheet and blanket, let it stand as y<sup>e</sup> fire -may come to it, but not to hot, keep it 9 days often -stiring it in a day then Strain it through a hair sive -put it in a runlet it will be ready to drink in 14 days.</p> - - -<h3><a id="s42"></a>42. <i>Another Cowslip Wine.</i></h3> - -<p>Take 6 gallons of water and 12 pound of powder -Sugar and the whites of 12 eggs well beaten, mix -all these together and set it over the fire, stiring it -first then let it boyle one quarter of an hour then -take a bushell of cowslip flowers then bruise them in -a stone morter then scumme the liquor and put it to -y<sup>e</sup> cowslip; cover it and put 2 lemons rine and all cut -very thin, put as much of ale barme as will make it -worke then tun it up into a runlet and put into it 2 -quarts of rennish wine, and when it hath done worke<span class="pagenum" id="Page_19">19</span>ing -stop it up a fortnight, y<sup>n</sup> bottle it with a knob of -Sugar in each bottle.</p> - - -<h3><a id="s43"></a>43. <i>To make the Eye Water.</i></h3> - -<p>Take Eyebright and Sallendine and brown fennell -of each two handfulls you must chop these -herbs take a pint of urin made by a vergine and a pint -of red rose water and still it in a cold still tis good to -put back y<sup>e</sup> rume in y<sup>e</sup> eyes or to take away any spot -in the eye you must take and drop half a dozen drops -into the eye untill it run out at y<sup>e</sup> other corner this -do every night for 3 nights let it rest a week and then -if need require you may dress it again it will keep a -year very well.</p> - - -<h3><a id="s44"></a>44. <i>For the Rickets.</i></h3> - -<p>Make a Sack posset boyle in it harts horn Ivery -and rosemary and give it the child now and then, -also take a quart of wort put into it a handfull of -maiden hair one handfull of liverwort that grows on -the banks half a pound of raisons of the Sun Stoned -boyle all together to the wasting of one quarter put -into it a penny worth of red Sanders, Strain it and put -to it 2 ounces of red sugar candie boyle it a little -again give the child 3 spoonsfulls of it at night and 3 -spoonfulls every morning.</p> - - -<h3><a id="s45"></a>45. <i>An Ointment for the Rickets.</i></h3> - -<p>Take lavender rosemary pennyroyal featherfew -and camamile of each a like quantity cut and -bruise them and then boyle them in a sufficient quantity -of butter and make it into an ointment, mix it in -a little neats foot oyle wherewith anoint the child’s -wrists and ancles every morning and night also the -right side under ye short ribs.</p> - -<p><span class="pagenum" id="Page_20">20</span></p> - - -<h3><a id="s46"></a>46. <i>To Kill a Canker.</i></h3> - -<p>Take 2 spoonfulls of honey and one spoonfull of -treacle and half as much rock allum as the quantity -of a wallnut beat to fine powder and boyle these -together over a cheafen dish of coles till it be pretty -thick then take it off and let it coole then anoint the -cankers with a cloth tyed upon a stick the oftner -you anoint it the better twill be you must keep -stiring it as long as it doth boyle, it will be like a -sirrup when tis cold.</p> - - -<h3><a id="s47"></a>47. <i>For any Aguish or Hectick Feavour in Children -when they grow Weak and Forsake their Meat.</i></h3> - -<p>Take 2 penny worth of the sneezing powder root -and pound it small then pound 3 ounces of -curants unwaish’d only pickt clean from stones, then -mingle these together and lay it to the handwrists, -then cut a small orange in halfs & put one half to -each of the handwrists then bind it on 4 days and if -the party mend not in that time take it off and put -on fresh in the like manner and keep it on as long a -time.</p> - - -<h3><a id="s48"></a>48. <i>To make Orange Cakes.</i></h3> - -<p>Take your oranges and chip them then quarter -them and cut out the meat and then take the -rines and boyle them till they be very tender then -take them and dry them in a napking and shred them -very small then strain in your juice through a piece of -tifany then take the weight in sugar and set your -sugar on the fire and put in as much water as will wet -it to a paste then you must boyle it to a Sugar again -then take it off the fire and put in your meat stir it -in then put by all your fire and set it upon y<sup>e</sup> hot -hearth to dry turning it, it must not boyle then put it -out into sweet meat glasses till it be pretty stiff then -put it upon your sheet of glass and set it in a stove<span class="pagenum" id="Page_21">21</span> -the stove must be warm you must keep a moderate -heat in it and so dry them up.</p> - - -<h3><a id="s49"></a>49. <i>A Perfumed Water.</i></h3> - -<p>Take a gallon of Spring water a handfull of -lavender flowers and as many pinks 3 handfulls -of damaske roses as much sweet marjerum the peels of -6 oranges 12 cloves bruise all these and put to them -one ounce of orrise powder 4 ounces of benjamin -powdered put all in a rose stille and draw off the first -quart by its self and then a pint you may draw after -another water from the lees which will serve for -present use but not keep put into your quart bottle -12 penny worth of muske and into your pint bottle -six pennyworth tyed up in a piece of sersnet and a -little ginger sliced very thin about as much as will -lay on a half crown, 2 or 3 spoonfulls will sweeten a -bason of water, Stop it close.</p> - - -<h3><a id="s50"></a>50. <i>To make Mumme according to the Direction -recorded in the Town House of Brumswick.</i></h3> - -<p>Take a vessel containing 63 gallons the water -must be first boyled to y<sup>e</sup> consumption of a 3<sup>d</sup> -part at least let it then be brew’d according to the -act with 7 bushells of wheat malt one bushel of oat -malt and one bushel of ground beans and when it is -tunn’d let not the hogshead be to much filled at first, -when it begins to work put to it of the inner rine of -firr trees 3 pounds of y<sup>e</sup> tops of firs and birtch of -each one pound of cardus benedictus dryed 3 good -handfulls of the flowers of rosasolis 2 good handfulls, -of burnet, betony marjorum avens pennyroyall, elderflowers, -wild time, of each a handfull and a half, seeds -of cardomum bruised 3 ounces, bay berries bruis’d -one ounce put the seeds in y<sup>e</sup> vessel when the liquor -hath wrought a while with the herbs alone and after -they are aded let the liquor worke over the vessel as<span class="pagenum" id="Page_22">22</span> -little as may be, fill it up to the top, and when ’tis to -be stop’d up, put into the vessel ten new laid eggs ye -shells not broken nor crackt then stop it very carefully -and at 2 years end drink of it, if it be transported -by sea tis better. Dr Egidius Hofman adds -water creases brooke lime and wild parsley, 6 handfulls -of horsraddish scraped in every hogshead, and it -was observed that the mumme in w<sup>ch</sup> y<sup>e</sup> horsraddish -was put did drink with more quickness then that -which had none.</p> - - -<h3><a id="s51"></a>51. <i>Quince Wine.</i></h3> - -<p>Grate your quinces and strain them in a corse -strainer and strain your juice through a flanin to -every gallon of juice take a pound of fine sugar Stir -it untill your sugar be melt’d then put it into a -barrel and bottle it after 24 hours.</p> - - -<h3><a id="s52"></a>52. <i>Captain Greens Powder for to make Water for Sore -Eyes and Sores, the Powder to be Calcinde.</i></h3> - -<p>Take 4 ounces of vitriol and one ounce of camphire -after it is finely beaten with an almond -shake it lightly into a black earthen pot well glazed, -then shake the vitriol after it is finely beaten and -search’d and shake it in lightly upon the top of the -camphire and set it in a deep chafing dish and keep -as soft a fire as can be possible about it and let it -stand there till it be first dissolved to a water and -then to a hard stone you must take care it do not -smoke for y<sup>t</sup> will spoil the camphire as soon as the -camphire is melt’d that the vitriol is sunke down -then cover it with a paper and a saucer upon that -with a weight, and continue to keep a soft fire under -it till it be turn’d to a stone and then take off the pot -and let it alone till the next day and then you must -break the pot to gett it out, and when out you -must beat and search it very fine, and when it is as<span class="pagenum" id="Page_23">23</span> -fine as you can possible make it then bake 4 ounces -of bole armeniack and beat again with it till they be -well mingled together, then weigh it into half ounces, -and every half ounce will make a quart of water, an -ale quart for eyes and a wine quart for sores the -bole Armeniack must be finely beaten and search’d -before it is mingl’d with the other.</p> - - -<h3><a id="s53"></a>53. <i>To make Sirrop of Lemons.</i></h3> - -<p>Pare your lemons that no white be seen then -slice them and take out ye seeds and take the -same weight in double refined sugar well beaten and -fasten a stronge thread net over a Silver bason or -earthen bason then lay on some of your Sliced lemons -cover them with Sugar then more lemons so do till -all be on, then Set it in a cool Seller for 3 or 4 days -then pour it in a stone pot let it stand warme 24 -hours then Scumme it and put it up. you may put -more Sugar if you please.</p> - - -<h3><a id="s54"></a>54. <i>To make Sirrop of Clove-Gilly flowers or any -other flowers but Violets.</i></h3> - -<p>Clip the whites from the flowers bruise them a -little in a stone morter then take y<sup>e</sup> weight of -your flowers in fine beaten sugar, take a silver or -stone pot put a laying of flowers then of sugar do this -till all be in then close y<sup>e</sup> pot and in boyling water -keep it still seething for 4 or 5 hours then straine -it and set it by the fire till y<sup>e</sup> scumme rise take that -off when cold then bottle it, you may put the flowers -in sack or french wine and let them lye 9 or 10 days -close stop’t then strain it and bottle, it will be very -pleasant and Cordial, if you make your sirrop by infusion -tis best to do it either with pinke, balme, or -burrage water which you must warme a little and -pour on your flowers as much as will cover them, let -it stand 12 hours then strain it and put in fresh<span class="pagenum" id="Page_24">24</span> -flowers so do 4 or 5 times then to every pint of liquor -take a pound and half of Sugar finely beaten, put it -in a Stone pot set it to y<sup>e</sup> fire in a Skillet of water till -the sugar be all melt’d then scumme it and keep it for -use.</p> - - -<h3><a id="s55"></a>55. <i>To make small Mead.</i></h3> - -<p>Take 10 quarts of water to one quart of honey -first boyle your water and in it a handfull of herbs -made into a bundle such as you best like, as rosemary -balme, Sweet marjerum and the like Scumme your -water very well and when boyled half an hour or -more take out the herbs, then put in your quart of -honey to your ten quarts of water and boyle it near an -hour scumming it all the while it boyls, pour it then -into some coolers and when as cool as wort put in -some ale yest, if but 10 quarts of liquor then 2 spoonfulls -of yest is enough, if more you must proportion -your yest to it, let it stand in the cooler till it be white -all over then tun it up into a good vessel that hath -had sack or white wine in it and when it hath done -workeing Stop it very close and let it stand in the -barrel a week or 10 Days then draw it into bottles -keeping it close Stop’d and in a months time you may -drink of it keep it as coole as you can.</p> - - -<h3><a id="s56"></a>56. <i>A brewed Drink for Rickets.</i></h3> - -<p>Take tamariske and the inner barke of a young -ash not 20 years old and agrimony Speedwell -Succory coltsfoot cliders maiden hair ceterach otherwise -called Spleenwort and cowslips of jerusalem -of each of these a handfull and boyle it in 5 gallons -of middle beer an hour and half and bruise the -bark and boyle it an hour before the other things be -put in that so it may have an hours more boyleing -than y<sup>e</sup> herbs than strain it and worke it as other -Drink and tun it as soon as it is tuned up put into it<span class="pagenum" id="Page_25">25</span> -the juice of 4 handfulls of scurvy grass and 2 handfulls -of water cresses, then take a handfull and a half -of liverwort and as much harts tongue very clean -pickt and bruised and put it into a thin linnen bag -and a little stone or bullet to sinke it, & hang it in the -drink about the middle of the vessel and at five days -old let the child drink of it all times if you can you -must put into it a handfull of osmund royal roots or -osmund fearn roots called fox fern roots for it hath -these 3 names and 2 handfulls of Scurvy grass roots.</p> - - -<h3><a id="s57"></a>57. <i>The Soveraign Balsame.</i></h3> - -<p>Take Venice turpentine one pound, oyle of olives -3 pints, balsame of perrue half an ounce, oyle of -St Johns wort one ounce, red Sanders one ounce, -yellow wax half a pound Sack 6 spoonfulls, cut the -wax in thin slices put it over the fire in a clean Skillet, -when it is thoroughly melt’d put in the turpentine -when it is first waished in red rose water 3 times -Stir them very well till they boyle then take it off the -fire and let it cool till the next day then take it out -of the Skillet again and cut it into thin slices to -get out the water then put in the oyle of olives the -Sack and the oyle of St Johns wort with the red Sanders -and balsame and stir them till they incorporate, -then boyle it a pace then take it off the fire and stir it -for 2 hours to thicken it, then let it cool puting it into -small pots, it will keep twenty years.</p> - - -<h3><a id="s58"></a>58. <i>To make Biskit.</i></h3> - -<p>Take one pound and a quarter of fine sugar one -pound of eggs one lb of flower, beat your eggs -and as the froth riseth scumme it off & mix it w<sup>th</sup> the -flower and Sugar till all the eggs be in them beat it -very well and let it stand by a fire half an hour then -butter your plats and set them in a pretty warme -oven.</p> - -<p><span class="pagenum" id="Page_26">26</span></p> - - -<h3><a id="s59"></a>59. <i>To make Cakes of Quinces red.</i></h3> - -<p>Take barberrys and infuse them and when they -are very soft take them and stamp them with a -spoon and strain them, then have some quinces ready -scaulded and pared then take the pulp of the quinces -and mix it with the barberrys then take the weight of -it in Sugar and wet it with water then set it over the -fire and let it boyle till it be Sugar again then put in -your quinces and stir it over the fire till the sugar be -all melt’d but not let it boyle then drop it on glass -plats.</p> - - -<h3><a id="s60"></a>60. <i>To make clear Cakes of Quinces.</i></h3> - -<p>Take quinces and pare them and cut them into -water then set them over the fire and let them -boyle very fast till the quinces be very tender then -strain the jelly and take the weight of it in Sugar and -wet it in water set it on the fire and let it boyle to -sugar again then put in the jelly and set it over the -fire and stir it till all the sugar be melt’d but it must -not boyle then put them in glasses.</p> - - -<h3><a id="s61"></a>61. <i>To make Orange Cakes.</i></h3> - -<p>Scrape your oranges with a piece of glass till all -the deep colour be off, y<sup>n</sup> take the peel off and rub -it with salt and lay it in water a little while then take -it out and dry it in a cloth then cut all the white from -it and put the yellow peel into water to wash the salt -well from it then boyle it tender in 2 waters when it -is tender you must dry it very well in a cloth and -shred it as small as you can, then take the juice and -meat of your oranges and put to the shred peel but -be sure that there be no seeds nor strings in it, it must -be very well broken with a spoon then you must take -the weight of your oranges in double refined Sugar, -melt your Sugar with fair water and set it on the fire -and let it boyle and scumme it well and when it begins<span class="pagenum" id="Page_27">27</span> -to candie put in your orange and let it stand on the -fire stiring it till the Sugar be melt’d it must not -boyle, then put it in cake glasses and Set it in a warme -stove and when you find it candied at top and jelly’d -turn it on plates and so keep it turning as you see it -candie till its dry.</p> - - -<h3><a id="s62"></a>62. <i>To make Apricock Cakes.</i></h3> - -<p>Take a pound of sugar and boyle it almost to a -candie height then put a pound of Apricocks -sliced very thin but not pared into it stir them about -and let them stand on a soft fire till the sugar be melt’d -then put them in cake glasses and set them in a stove -& when they begin to dry turn them out on glasses.</p> - - -<h3><a id="s63"></a>63. <i>To make Sirrop of Violets.</i></h3> - -<p>Take half a pound of pickt violets and put a pint -of water boyling hot to them cover them close -and let it stand one day then strain it out and to a pint -of the liquor put 2 pound and quarter of Sugar and -set it into a kettle of boyleing water and let the Sugar -dissolve and scumme it well when its scaulding hot its -enough and when cold bottle it.</p> - - -<h3><a id="s64"></a>64. <i>To dry Cherrys.</i></h3> - -<p>Stone 6 pound of cherrys and put one pound of -Sugar to them and let them boyle as quick as you -can till they look clear then let them lay in ye sirrop -3 days then lay them on sives and set them in an oven -after bread is baked 2 or 3 times turning them.</p> - - -<h3><a id="s65"></a>65. <i>To make Apricock Marmelade or Cakes.</i></h3> - -<p>Take your Apricocks, pare, stone, and quarter -them then take the weight of them in Sugar and -put half of it to the Apricocks and set them on the -fire and keep them Stiring lest they burn and when<span class="pagenum" id="Page_28">28</span> -they are tender take them off and mash them small -then take the other half of Sugar and melt it with -water and let it boyle a little then take it off and put -in the Apricocks and stir it well together and put it -in your glasses and in 2 days turn out your cakes on -glasses to dry.</p> - - -<h3><a id="s66"></a>66. <i>To make White Quince Marmelade very good.</i></h3> - -<p>Take a pound of quince and a pound and quarter -of Sugar wet your Sugar pretty thin with water -then put to it half a pint of stronge jelly made with -the cores of quinces, pare your quinces and core them -& quarter them and put them into your sugar and jelly, -set it on a very quick fire and let it boyle as fast as possible -it can and Stir it all the time you must keep out -a little of the Sugar to Strew over it when its almost -boyl’d, and when its enough and taken off y<sup>e</sup> fire Stir -into it 3 spoonfulls of y<sup>e</sup> juice of lemons.</p> - - -<h3><a id="s67"></a>67. <i>To make a very good Posset.</i></h3> - -<p>Take 3 pints of cream and boyle it with cinnamon -and mace and one nutmeg quartered take a pint -of Sack and the yolkes of 18 eggs beaten put your -Sack and eggs and about three quarters of a pound of -sugar altogether into a bason set it on a chafen dish of -coles and keep it Stiring till its ready to boyle then -take it off and set your Bason on the ground and take -your cream boyling hot only first take out the whole -spice then pour the cream into the bason holding your -skillet as high from the bason as you can that it may -froth with the pouring then stir the posset a little and -set it on the coles again, close cover’d about half a -quarter of an hour then strew on some Sugar & serve -it in. if you make it with milk you may put in half -the whites of the eggs takeing out the treds and beat -your eggs very well.</p> - -<p><span class="pagenum" id="Page_29">29</span></p> - - -<h3><a id="s68"></a>68. <i>To make an Orange Pudding.</i></h3> - -<p>Take 12 eggs throw away half the whites beat -them very well and then put into them a little salt -and 3 quarters of a pound of Sugar and 3 quarters of -a pound of butter melt’d and the yellow rine of 3 -oranges grated, make some good puff paste and cover -your dish and pour in the pudding and cover it over -with more paste 3 quarters of an hour will bake it, then -eat it with orange. To make your paste to cover your -pudding take 3 quarters of a pound of butter to one -pound of flower breake your butter into the flower -and temper it with warme water make it pretty stiff -and rowle it quick.</p> - - -<h3><a id="s69"></a>69. <i>To preserve Damsens.</i></h3> - -<p>Take a pint of jelly of Damsens and let it boyle -a pretty while then put to it a pound of Sugar -and let it boyle together a little while, Scumme it very -well and let it stand till its almost cold then put into -it a pound of damsens and let them just boyle up & -let them stand till y<sup>e</sup> next day then boyle them up -again then put them into glasses.</p> - - -<h3><a id="s70"></a>70. <i>To preserve Rasberrys.</i></h3> - -<p>Take rasberrys and currants and put some water -to them and set them on the fire and let them -boyle then strain them and take a pint of that jelly -and a pound of Sugar and let it boyle till the Scumme -be all risen then put in a pound of fair rasberrys and -let them boyle as fast as they can, till they are clear, -then take them up & put them in glasses and strain -the jelly to them.</p> - - -<h3><a id="s71"></a>71. <i>To dry Apricocks.</i></h3> - -<p>Take a pound of sugar and wet it with a quarter -of a pint of water and let it boyle and Scumme it -well then put into it a pound of apricocks pared and<span class="pagenum" id="Page_30">30</span> -stoned let them boyle a little then let them stand till -the next day y<sup>n</sup> boyle them up again so do 4 or 5 times -till they look very clear then put them a runing from -the Sirrop and lay them on glasses to dry and set them -in a Stove turning them and 3 or 4 days after sift -fine Sugar all over them and turn them every day till -they are dry you may make chips this same way.</p> - - -<h3><a id="s72"></a>72. <i>To make Rasberry Cakes.</i></h3> - -<p>Take your rasberrys and infuse them in a stone -jug and when they are tender mash them small -and take the weight of them in Sugar put the Sugar -into a preserveing pan put as much fair water to it as -will melt it and let it boyle to a candie hight then put -in your rasberrys take it off ye fire and Stir it well and -put it in your glasses and in 2 days turn it on glass -plats.</p> - - -<h3><a id="s73"></a>73. <i>To make Sirrop of Clove Gilly Flowers or Violets.</i></h3> - -<p>Take to a pound of flowers 2 pound of Sugar -then put your flowers and Sugar into a Stone jug -a laying of flowers and one of Sugar till they are all -in then set it in water over the fire to infuse and stop -it in close when the Sugar is dissolved it is enough -then strain it out and set it over the fire in a Skillet -till it be ready to boyle then scumme it clean and when -cold bottle it.</p> - - -<h3><a id="s74"></a>74. <i>To preserve Rasberrys.</i></h3> - -<p>Take rasberrys and infuse them to make your -jelly then take your fairest rasberrys and put into -the jelly and take the weight in Sugar and as much -water as will melt it Set it on the fire and let it boyle -and Scumme it well then put in the jelly and rasberrys -and let it boyle a pace till they are enough then put -them in your glasses but let the jelly boyle a little -longer then put it to them.</p> - -<p><span class="pagenum" id="Page_31">31</span></p> - - -<h3><a id="s75"></a>75. <i>To dry Peaches.</i></h3> - -<p>Pare and scauld your fruit very tender then take -the stones out of them and lay them on a cloth to -dry then take the weight of them in Sugar and boyle -it to a candie hight and put your fruit in it and let it -stand till the Sugar be melt’d and the next morning -warm them and so do in the afternoon do so 3 days -but never let them boyle So lay them on glasses to -dry.</p> - - -<h3><a id="s76"></a>76. <i>To make Paste of Peaches.</i></h3> - -<p>Scauld them very tender and mash them through -a Sive and put as much of the juice of Spinage to -it as will colour it green then dry it over coles and -boyle the weight of it in Sugar to a candie hight and -put in your pulp and stir it well together but not let -it boyle then drop it on glasses to dry.</p> - - -<h3><a id="s77"></a>77. <i>To dry Apricocks or Chips.</i></h3> - -<p>Pare and stone your Apricocks and lay them in -your preserveing pan with some Sugar strow’d over -them then take the weight of them in Sugar and wet -it and boyle it to a candie hight and pour it to the -apricocks and let them boyle till they look clear then -take them off and let them stand till the next day then -warm them and so do twice, and then lay them on a -Sieve that the Sirrop may run from them, then lay -them on glasses to dry in a Stove.</p> - - -<h3><a id="s78"></a>78. <i>To make very good Red Quince Marmalade.</i></h3> - -<p>Take 4 pound of raw quince 4 pounds of Sugar, -3 pints of water boyle your sugar and water together -and scumme it well then put in the quince and -let it boyle softly till its of a pretty good colour, then -let it boyle a pace uncover’d and then put into it a -pint of strong jelly made with the cores of the quinces -and some pipens when you put in the jelly put in half<span class="pagenum" id="Page_32">32</span> -a pound more of Sugar and let it boyle a pace till it -jellys w<sup>ch</sup> it will do in a little above a quarter of an -hour.</p> - - -<h3><a id="s79"></a>79. <i>How to preserve Red Quince.</i></h3> - -<p>Pare your quinces and core them then take the -weight of them in Sugar and to every pound of -Sugar you must put a pint of water and set your quince -sugar and water over a gentle fire and let it boyle very -softly and keep it close cover’d, and w<sup>n</sup> it is 3 parts -boyled you may put to 3 pound of quince and as -much Sugar one pound of Sugar and a pint of strong -jelly then make it boyle a pretty pace till tis almost -enough, and when it is of a good colour tender and -clear let it boyle as fast as you can a little while uncover’d -then put it into glasses, you must make your -jelly with the cores and pareings of your quince and -some pippins boyled in as much water as will cover -them, you must keep 2 or 3 spoonfulls of your Sugar -to Strew on your quince when it is almost boyled to -clear it.</p> - - -<h3><a id="s80"></a>80. <i>To preserve Ripe Plummes in Jelly White.</i></h3> - -<p>Take your plummes and weigh them take their -weight in Sugar put your Sugar into your preserveing -pan and as you pare your plummes rowl -them in the Sugar and when they are all pared set -them on the fire and let them boyle stiring them often -and when you find them tender take them off and put -them into glasses one by one; and for To make the -jelly you must take some plummes and pare them and -put them into a tankard and Set your tankard into a -Skillet of water and let it boyle till they are very soft -then let the jelly run through a Strainer and take the -weight of it in Sugar put your Sugar into a preserveing -pan, and put as much fair water to it as will but<span class="pagenum" id="Page_33">33</span> -melt it then set it on the fire and when it boyles up -put in your jelly and just let it boyle up then take it -off and fill up your glasses if you will have them red -you must pare them. The pulp of the plummes you -make your jelly with will make marmelade takeing -the weight of it in Sugar put your Sugar into your -preserveing pan and melt it with fair water and set it -on the fire and when it boyles put in the pulp and -let it boyle a little then put it in your glasses.</p> - - -<h3><a id="s81"></a>81. <i>To make Clear Cakes of either White Plummes, -Red Plummes, Damsens, Grapes, Rasberrys, Currants, -or Cherrys.</i></h3> - -<p>Take your fruit and pare them and put them -into a tankard and Set in a Skillet of boyling -water and let it boyle till they are very soft then let -your jelly run from them through a strainer then take -the weight of the jelly in Sugar and put it into a preserveing -pan and put as much fair water to it as will -just melt it then set it on the fire and let it boyle to -a candie hight which it will soon do then put in your -jelly, and Stir it, not leting it boyle but take it off -and put it into your cake glasses and set them in a -stove and in 2 or 3 days turn them out of your glasses -on pieces of glass and keep them turning once a day -till they are dry enough to put on paper.</p> - - -<h3><a id="s82"></a>82. <i>To make White Marmelade of Quinces or -Pippins.</i></h3> - -<p>Take your quinces and pare them and cut them -in pieces and take the weight of it in Sugar and -put your Sugar and quinces into your pan and set it -on the fire keeping it stiring and breaking the quinces -with a ladle all y<sup>e</sup> while it boyles and let it boyle as -fast as you can & when the quinces is very soft take -it off and put it in glasses.</p> - -<p><span class="pagenum" id="Page_34">34</span></p> - - -<h3><a id="s83"></a>83. <i>To make Almond Cream.</i></h3> - -<p>Take a quart of cream and boyle it with nutmeg -and mace and take a quarter of a pound of -almonds blanch them in cold water and beat them -very well in a stone morter with Sack and rose water -and let it boyle till it is as thick as you will have it -then Strain it through a corse Strainer being well -boyled then sweeten it with Sugar to your taste and -put in half a spoonfull of rose water and as much -Sack.</p> - - -<h3><a id="s84"></a>84. <i>To make an Almond Pudding.</i></h3> - -<p>Take a quart of cream and 2 manshets grated half -a pound of Almonds blanch’d and beaten very -finely with rose water then take a little nutmeg and -mace shred small take the yolkes of 6 eggs and some -Sugar tie it up in thick cloth and boyle it and Serve -it with butter and Sack.</p> - - -<h3><a id="s85"></a>85. <i>To make a Quakeing Pudding.</i></h3> - -<p>Take 5 spoonfulls of flour and 9 eggs leave out -3 of the whites a pint and half of cream not to -good, a spoonfull of Sugar and nutmeg take orange -lemon citron mince it small and put to it tie it up in -a thick cloth and when tis boyled put Sack and Sugar -and butter.</p> - - -<h3><a id="s86"></a>86. <i>To make a Carraway Cake.</i></h3> - -<p>Take 4 pound of flour 10 eggs but 5 whites a -pint of ale yest and half a pint of cream a quarter -of a pint of Sack or rose water half a pound of carraway -cumfets half a pound of sugar half a pound of -butter some saffron half an ounce of nutmeg of mace -and cinnamon let your flour be dry’d very well then -mix it with Sugar carrawayes and Spice beat your eggs -very well & yest and Sack together let your cream<span class="pagenum" id="Page_35">35</span> -boyle and melt your butter in it then temper your -cake let it stand half an hour to rise bake it in a paper -coffin.</p> - - -<h3><a id="s87"></a>87. <i>To make a very good Cake.</i></h3> - -<p>Take 6 pound of flower 3 pound of currants 2 -pound of reason of the Sun Stoned one pound of -almonds blancht and well beaten 20 eggs half the -whites one quart of cream 2 pound of butter ½ a pound -of loaf Sugar 2 ounces of mace nutmegs and cinnamon -half a pint of Sack beat your almonds with rose water -and a quart of ale yest let your flour be dry’d and -currants then put them together with the spices and -reasons minced Small beat your Sack and eggs and -yest all together let your cream boyle then melt your -butter in it and stir it very well together then put your -flour in the middle of the Ewer and put the yest on -one side and the cream on the other Side and mix all -together very well then put in your almonds and mix -them very well together and set it by the fire and -when the oven is hot put it into a paper coffin and -bake it.</p> - - -<h3><a id="s88"></a>88. <i>To make Marmelade of Oranges.</i></h3> - -<p>Take of the fairest oranges and pare them very -thin and put them into fair water and shift them -3 times a day for 3 days together then boyle them in -cloths till they be very soft then take your oranges -and cut them small and take out the core and take to -a pound of orange one pound of Sugar take a pint of -the Fairest pippin water let it be very clear one pound -of Sugar more then mix your pippin water to y<sup>e</sup> -2 pound of Sugar then boyle it and scumme it and -put in your cut orange to it and boyle it till it jellies, -and squeeze a little lemon into it and put it into -glasses.</p> - -<p><span class="pagenum" id="Page_36">36</span></p> - - -<h3><a id="s89"></a>89. <i>To preserve Pippins.</i></h3> - -<p>Take a pound of Sugar to a pound of apples and -boyle your Sugar to a Sirrop then pare your aples -and cut them in halfs and cut out the cores and bruise -them and put them into the Sirrop as you do them then -put them on a very quick fire and when you see them -begin to clear put into it a pint & half of apple jelly -and a little renish wine and the juice of 2 or 3 oranges -and have some orange peel boyled very tender and -cut into long shreds and when you think they are -enough put them into your glasses with some orange -peel under and at top and Sirrop.</p> - - -<h3><a id="s90"></a>90. <i>To make Small Meade.</i></h3> - -<p>Take 30 Ale pints of fair water one pound of -reasons of the Sun Stoned 4 pints of virgin honey -put your honey into the water and boyle it till the 3<sup>d</sup> -part be boyled away as soon as the Scumme riseth -take it off and put in your raisons then let it stand in -vessels till it be cold then worke it up with yest and -when it hath wrought in the vessel Stir up the yest -and that together and so tun it up if you please 2 or -3 days after it is tunned draw it out and put it into -bottles and after 6 days twill be fit to drink.</p> - - -<h3><a id="s91"></a>91. <i>To make Sugar Cakes.</i></h3> - -<p>Take 2 pound of flour and one of butter half a -pound of Sugar one ounce of carraway Seeds a -little mace Shred a little Sack and a little rose water -worke these into a paste and make your cakes thin -and cut them round with glass.</p> - - -<h3><a id="s92"></a>92. <i>To make Little Cakes.</i></h3> - -<p>Take a quarter of a pound of double refined -Sugar beat it very fine then about the quantity of -rasberrys, strained and then shake in the Sugar by<span class="pagenum" id="Page_37">37</span> -degrees keeping it beating a hour together and have -the white of an egg beaten to froth then put in 4 or -5 drops as you beat the Sugar and rasberrys drop -them on papers then put them into an oven that is a -little warm then put them in your stove you may do -Goosberrys thus but have a care to beat them one -way or they will be heavy.</p> - - -<h3><a id="s93"></a>93. <i>To make Cherry Water.</i></h3> - -<p>Take 4 pound of cherrys 5 pints of claret wine, -half a handfull of the tops of rosemary 2 ounces -of cinnamon bruised 2 handfulls of balme 2 nutmegs -sliced Stone the cherrys let them Stand close cover’d -in an earthen pot all night then Still it in an ordinary -Still and mix it with Sirrop of Gilly flowers 4 ounces -of white Sugar candie put into the receiver and let it -drop upon it and so keep it for your use keep a quart -bottle of the Strongest by itselfe and draw of the rest -as long as you like the taste it causeth Sleep tis most -excellent for y<sup>e</sup> passion of the heart, tis a good restorative -water twill ease one out of a Sound.</p> - - -<h3><a id="s94"></a>94. <i>Almond Puddings.</i></h3> - -<p>A pound of Almonds blancht and beat very fine -with rose water to such a proportion take 4 penny -white loafs grated very fine put it in a bowle and with -it 2 pound of beef Suet Shred very Small and mingle -it with the bread pour upon it one quart of boyleing -cream Stir it together and cover it close down and let -it stand an hour then put in your almonds and mingle -them together and season them together with Salt and -nutmeg cinnamon & Sugar to your taste 8 eggs -leaveing out ye whites mingle them all together you -may add a little Sack if you please, if you find your -pudding to thick add cream if to thin add grated -bread if not fat enough add more Sewit.</p> - -<p><span class="pagenum" id="Page_38">38</span></p> - - -<h3><a id="s95"></a>95. <i>Quince Cream.</i></h3> - -<p>Coddle your quinces scrape them and when -they be cold sweeten them Sweeten your cream -and boyle it and when cold put them together.</p> - - -<h3><a id="s96"></a>96. <i>My Lady Ingrams Cream.</i></h3> - -<p>Take 2 gallons of new milk 3 pints of cream half -a pound of Almonds beaten very fine so put it in -and stir it altogether and Set it in a broad pan over the -fire when tis ready to boyle take it off and let it stand -a day and a night you must sweeten it with Sugar at -first then take the glass you mean to put it into you -must cut your cream as broad & put the rest in the -bottom.</p> - - -<h3><a id="s97"></a>97. <i>To make Pyramid Cream.</i></h3> - -<p>First wash one ounce of Icsinglass and lay it 2 -days in rosewater then beat a pound of Almonds -with a spoonfull of rosewater Strain them with a -quart of cream or new milk then put in your Icsinglass -and sweeten with Sugar to your taste then boyle -it on the fire till a drop will stand then put it in a -dish and stir it till tis cold then put it in glasses and -put it in a dish you Serve it up in and put cream to -be 4 inches above the cream.</p> - - -<h3><a id="s98"></a>98. <i>To make Gimboles.</i></h3> - -<p>Take 6 eggs and put away 3 of the whites beat -them an hour together with rosewater put to this -a quarter of a pint of cream half a pound of Sugar -and as much flower as will make it up in a paste as -you rowle it into weaks then put in some corriander -and carraway Seeds then when you have made them -into what faishon you think fit butter your plats & -so bake them, let not your oven be to hot to colour -them.</p> - -<p><span class="pagenum" id="Page_39">39</span></p> - - -<h3><a id="s99"></a>99. <i>Biskit Approvea.</i></h3> - -<p>Take a pound of fine Sugar beaten and searched -one pound of flower 4 grains of Amber grease -3 grains of musk grind them with Sugar mingle them -with the flour and Sugar altogether you must dry -your flour then take 8 new laid eggs whites and yolks -beat them in a stone morter with a wooden pessle for -the space of an hour put your Sugar and flour in by -little and little till it be all in then beat it for y<sup>e</sup> space -of 2 hours together you must not let it stand still at -no time for the good beating makes it white and -light then put in 2 spoonfulls of anyseeds and Stir -them together then let your plat be buttered very -thin then warm your plats and dish it as fast as you -can then have your oven ready not very hot and put -them in presently Sifting Sugar over them, when -baked enough then take them out & pare y<sup>e</sup> bottoms -of them and lay them upon paper to dry & harden -you must take them off y<sup>e</sup> plats while warme.</p> - - -<h3><a id="s100"></a>100. <i>Sugar Cakes.</i></h3> - -<p>Take 2 pound of flour dryed & searched one -pound of loaf Sugar dryed and Searched one -pound of butter, 6 eggs leaveing out the whites then -beat them very well & take a little cream & make it -into paste then rowle it & flat it as you will have it -& then cut it round w<sup>th</sup> a glass and bake then in a -cool oven you must wash y<sup>e</sup> butter with a little rose -water & see you dry it out.</p> - - -<h3><a id="s101"></a>101. <i>To make Jelly.</i></h3> - -<p>Take 4 calves feet and when they be blanched -put them into a pot with a gallon of fair water -and let them boyle till they be consumed to half -Scumming it as it riseth very well then strain it -through a coulender into a dish and let it Stand till -the next day and through cold Slice it through in<span class="pagenum" id="Page_40">40</span> -great pieces taking the top and bottom as thin as you -can and make of the rest putting it into a clean Skillet -then take a pint of Sack or white wine and put to it -and the whites of 6 eggs very well beaten to a froth -one nutmeg 2 races of ginger both sliced one Sprig -of rosemary and a little Salt and half a pound of -Sugar and you must Sharpen it with a little lemon -and a little vergis if it be sack then set all these in -Skillet on a gentle fire Stiring it till tis ready to boyle -& let it boyle a quarter of an hour without Stiring -and Strain it through a jelly bag of cotton and put a -lemon peel into it & let it run through of itself and -keep it for your use.</p> - - -<h3><a id="s102"></a>102. <i>To preserve Green Walnuts.</i></h3> - -<p>Take green walnuts of bigest Size you can get -and of the bigest kind about a week after mid-summer -put them in a bag and boyle them in a great -kittle of water till they be tender then peel off ye -outward skin that looks black and put into every -second a clove put them into somewhat more then -the weight of powder Sugar and cover them in the -dry Sugar and let them lay a day or 2 then boyle -them up 2 or walms on a gentle fire. probatum.</p> - - -<h3><a id="s103"></a>103. <i>To make Cheesecakes.</i></h3> - -<p>Set your best milk which is Strokeing and put in -as much runnet as you think fit and when tis -come brake it not but in a cloth and put it in a vate -and set a light press upon it and let it Stand cut your -curd in pieces and put it in a morter and grind and -beat your curd put in the quantity of half a pound of -butter to as much curd as a little thin cheese vate will -hold when tis well beaten together put in a pound -and half of currants and Some cloves and mace and -Some rosewater with the eggs you must take 6 yolks -and 2 whites and beat them well together with rose<span class="pagenum" id="Page_41">41</span>water -and put in a pint of cream and a quarter of a -pound of sugar when you have prepared the coffins -fill them not to full and see you then put them in and -when they are risen draw them out and then mix -them together some butter melted and some Sugar -rosewater, take a feather and wash them with it. your -paste you must make as you do for tarts.</p> - - -<h3><a id="s104"></a>104. <i>To Preserve Green Apricocks.</i></h3> - -<p>Take apricocks when the stones are firm in them -and to every pound of apricocks a pound of sugar -pare them very thin slit them up the sceame as you -pare them put them into cold water else they will -lose their colour, being pared put them into a Skillet -of cold water and set them on a fire close cover’d till -your water be scaulding hot and let them stand till -they are pretty cold then Set them on the fire again -till the water be Scaulding hot then take them off till -the water be Somewhat cold let the water be never -more then scaulding hot and a little colder after by -degrees till they be as green and as tender as you -will have them then take them out of the water and -lay them in a dish and strew some of your weigh’d -sugar on them else they will presently loose their -colour then put your Sugar into your preserveing -pan and to every pound of Sugar take a quarter of a -pint of the same water as the apricocks was boyled in -then melt your sugar and put in your apricocks and -after a little boyling they will stone then put them -into the Sirrop again and being boyled a while take -them out y<sup>e</sup> Sirrop and lay them in a broad silver -dish and boyle the Sirrop to what hight you please if -you boyle it to little it will not keep you may if you -please put to these a grain or 2 of musk and Ambergrease -pour the Sirrop while it is hot on the apricocks -so let them stand till y<sup>e</sup> next day then put them up -into glasses.</p> - -<p><span class="pagenum" id="Page_42">42</span></p> - - -<h3><a id="s105"></a>105. <i>To Preserve Goosberrys.</i></h3> - -<p>Gather the fairest round goosberrys when they -are at their full bigness & before they begin to -be soft when they are new gather’d cut off the black -tops and stone them strewing fine Sugar upon them -as you Stone them then to 3 quarters of a pound of -stoned goosberrys take a pound of double refined -Sugar finely beaten and lay half of it in the bottom -of your pan then lay in your goosberrys one by one -all over upon the Sugar, then put in y<sup>e</sup> rest of your -Sugar but keep a Spoonfull or more of it to Strew -upon it in the boyleing then Stamp a few goosberrys -the black being taken off and Strain the juice out of -them and of that juice put in 12 Spoonfulls to this -proportion drop it out of the Spoon all over the -Sugar and goosberrys then set them on a very quick -fire to boyle as fast as you can to boyle up to the top -of the pan then take them off and shake the pan and -strew on some of the Sugar and presently set it on -the fire again to boyle up then take it off and shake -it and set it on again to boyle fast and when you see -the goosberrys look very clear take them off and -when they are a little cold put them up in glasses -take them up with Sirrop for if you take them without -the Sirrop they will not be plump then put them -up but let them not be covered till they are cold you -must try to see whether the Sirrop will jelly before -you put them up.</p> - - -<h3><a id="s106"></a>106. <i>To Preserve Sweet Lemons or Oranges.</i></h3> - -<p>Take your oranges and pare them very thin and -lay them all night in cold water then boyle them -half an hour and put them into cold water y<sup>n</sup> make -holes on the top where the stalk growes and take out -the seeds as clean as you can and let them lay in that -water till the next day then boyle them again almost -half an hour then take them up and Set them upon a<span class="pagenum" id="Page_43">43</span> -double cloth and cover them with a cloth till they be -almost cold then weigh them and take to every pound -of orange a pound and half of Sugar and to every -pound of Sugar a wine pint and half of water boyle -your sirrop and strain it and when it is almost cold -put in your oranges and boyle them with a soft fire -till they look clear and the Sirrop of a good hight -about a fortnight or 3 weeks after take your Sirrop -from your oranges and boyle it again and when it is -cold put your oranges in it and keep it in glasses. y<sup>e</sup> -great red oranges will do best this way.</p> - - -<h3><a id="s107"></a>107. <i>To make Black Puddings.</i></h3> - -<p>To make 3 dozen of puddings take a quarter of a -peck of grots and 2 quarts of milk boyle it and -then put in your grots and stire them close and let -them stand all night and in the morning take 2 handfulls -of sweet herbs Shred small, and one pint of blood -3 pounds of Suit Shred Small put all these things to -your grots and season it with a little cloves & mace -one nutmeg pepper & one ounce of annyseeds and -Salt 6 eggs whites and all.</p> - - -<h3><a id="s108"></a>108. <i>To make White Puddings.</i></h3> - -<p>To make 3 dozen take a quart of Stired grotts -one penny loafe grated 6 eggs yolkes and whites -beat with rose water half a pound of Sugar and a -pound of currants, half a pint of cream mix all these -things with your grots and season it with cinnamon.</p> - - -<h3><a id="s109"></a>109. <i>To make a Posset.</i></h3> - -<p>Take a quart of cream and half a nutmeg quarter -it then take a stick of cinnamon and a quarter of -a pound of Sugar and then set it on the fire and -keeping it stiring always one way and let it boyle -together a quarter of an hour then take 6 eggs puting -away the whit’s then beat them very well and put<span class="pagenum" id="Page_44">44</span> -them into the cream still constantly stiring it and so -soon as it boyles take it off the fire and let it coole a -little it must cool but a little then take a quarter of -a pint of Sack made very hot in a bason then take -your cream and stand upon a stoole as high as you -can & pour your cream into your bason very softly -as high as you can pour it right then set it to the fire -till it be ready to be eaten this will be all curd & no -drink.</p> - - -<h3><a id="s110"></a>110. <i>To make a Sullibub.</i></h3> - -<p>To every quart of cream take about 3 quarters of -a pint of Sack boyle the cream and make the -Sack almost as sweet as a Sirrop then set it on the fire -and make it reasonable hot and when the cream is a -little cooled with a wooden Spring draw up the cream -and so squirt it in till the pot be full if you make it -in the morning very early twill be ready to eat y<sup>t</sup> -afternoon. Some boyle a blade of mace in the cream.</p> - - -<h3><a id="s111"></a>111. <i>To make a Snow to put on the Sullibub.</i></h3> - -<p>Take a pint of cream and the whites of 4 or 5 -eggs and a little rose water Sweeten this with -Sugar beat this with a stick which must be cloven in -5 or 6 parts beat it till you find it begin to rise in -bubbles with a spoon take off those and lay them in -a dish so beat till you have all that will rise y<sup>n</sup> when -your sullibubs is ready to be used lay on the upermost -of the snow and heap it high.</p> - - -<h3><a id="s112"></a>112. <i>To make Clouted Cream.</i></h3> - -<p>Take the top of your milk after it has stood one -hour and make it scaulding hot let it not boyle -then put it into an earthen pan then leave it half an -hour to make it froth as much as you can then set it -into the oven as soon as bread is drawn out of it let<span class="pagenum" id="Page_45">45</span> -it stand in 7 or 8 hours then take it out gently and let -it stand at lest 24 hours before you use it make a -bottom to it with Sweet cream boyle it and boyle -large mace with it y<sup>n</sup> beat the yolks of 2 or 3 eggs -with a little rose water then take the cream from the -fire and put 2 or 3 Spoonfulls of it to the eggs then -Stir them together and put them into a posnet to -cream then Set it over the fire & let it boyle one -walme then take it off and sweeten it with Sugar if -you should put the eggs into it whilst it is over the -fire it will be apt to curdle Stir it all the while it -stands on the fire after the eggs are put in when it’s -Sweeten’d let it stand being Stir’d with a Spoon till -it be paste creaming at top when it is cold take off -the top of the baked cream with a Skimer and lay it -upon the other Scrape Sugar on it and so serve it -the baked cream will be near an inch thick if it stand -2 or 3 days.</p> - - -<h3><a id="s113"></a>113. <i>The Red Surfet Water for any Surfet.</i></h3> - -<p>Take a gallon of the best aquavite a pint of -the best damaske rose water a pound of white -Sugar candy put all these into a large stone jug to -steep a day and a night then put in half a pint of -poppy water distilled as you do your rose water with -a pound and half of raisons of the Sun Stoned with -half a pound of dates the Stones taken out and the -white skins, and then slice them very thin then take -of mace cinnamon and anyseeds of each an ounce of -cloves bruised half an ounce liquorish scraped and -sliced a quarter of a pound, your anyseeds must be -rubed and dusted then put all these into your aquavite -after all these things have steeped 4 days put into -it 6 good handfulls of red poppie leaves it is the red -single poppies that growes amongst the corn and if the -colour be not red enough put in more leaves & after -10 days let it run through a jelly bag and put it into<span class="pagenum" id="Page_46">46</span> -your glass and so stop it very close and put in to your -glass to it 2 pounds of your smooth musk carraway -comsets, and so keep it for your use, the Spice and -Seeds must be bruised if you do not squeeze those -things when you strain it you may put it into the jug -again w<sup>th</sup> a gallon more of aquavite and half a pint of -poppie water and a pound of Sugar candie more, Stir -it every day twice or thrice for ten days together -and keep it close stoped and then you may mix some -of that smaller with the first which was the strongest -of all. This water is good for any surfet what so ever -by any accident and they may give 2 or 3 Spoonfulls -last at night and if the Surfet be dangerous give it -once in 6 or 8 hours for 3 several times or in necessity -oftner.</p> - - -<h3><a id="s114"></a>114. <i>To make French Bread.</i></h3> - -<p>Take to a peck of flour 2 ounces of salt and a -pint or more of very good ale yest and knead it -up as other bread with warm water as light as possible -then let it lye half an hour to rise then cut it to the -bigness you will have every loafe, which is about y<sup>e</sup> -bigness of a penny loafe and make them up very -lightly not moulding it at all and put them into -dishes flouring the dishes first with flour and cut off -that may be on the top to much then cover them up -close again and let them stand and rise again till they -have risen their full which you may know by the flour -on the top which will begin to be crakling on the top -then haveing your oven ready hot and pretty quick -turn them out of the dishes upon a peele flour’d -ready and so set them in as fast as you can never -pricking or cuting them round, Set the oven led up -close but not Stop it approved of your dough must be -as light as any cake bread so some flour will require -more yest and water than other this is left to y<sup>e</sup> bakers -discretion.</p> - -<p><span class="pagenum" id="Page_47">47</span></p> - - -<h3><a id="s115"></a>115. <i>To Dry Apricocks.</i></h3> - -<p>Take a pound of Apricocks 3 quarters of a pound -of double refined Sugar pare the apricocks very -thin and slit them in the Seame of the apricocks then -forth the stones then strew the silver bason or deep -dish you boyle them in with the lesser half of the -Sugar being finely beaten and searched then set the -apricocks in the bason or dish that end downward -which grew in the stalk with them. Strew the rest of -the Sugar upon them and cover y<sup>m</sup> and let them stand -one night or one day while it be dissolved then let it -boyle for one quarter of an hour upon a quick fire before -they be half boyled turn them with a spoon when -boyled let them stand 2 days in the Sirrop before you -take them forth so dip them in the Same then lay them -on tin plates in the Sun and turn y<sup>m</sup> every morning.</p> - - -<h3><a id="s116"></a>116. <i>To make Plumme Gimbols.</i></h3> - -<p>Take your plummes when full ripe and put them -in a porringer and set them over the fire and stir -them continually with a Spoon and when they begins -to brake and be soft take them out and pick off all -their skins stalks and stones very clean when you have -done so sett them on the fire again still stirring till -such time all the moisture be almost dryed up and the -plum stuff be pretty stiff then take it off the fire so let -it stand till it cold then take double refined Sugar and -put to the plumme stuff and take as much Sugar as -will make it paste and rowle it and worke it together -and let it be as thick as paste then rowle it in works -as you do gimbols in what faishon you please you -need not oven them they will be dry of themselves.</p> - - -<h3><a id="s117"></a>117. <i>To dry Cherrys Red.</i></h3> - -<p>Take to 3 pound of cherrys being through ripe -and Stoned weigh them and to your 3 pound take -a pound of the best hard Sugar beat it and put it into<span class="pagenum" id="Page_48">48</span> -your preserving pan and put better than half a pint -of water to it and with your hand stir it all together -then put in your cherrys and Stir them in your water -and Sugar and cover them and make them boyle as -fast as possibly you can Scumme them and when they -be a little soft take them off the fire and pour them -Sirrop and all into a gally pot then cover them and so -let them stand 24 hours then pour them into a Sive -and let ye Sirrop run from them and then lay them -on glass plates as close as you can one by one or upon a -clean sive dry them ether in the Sun, Stove or oven -when one side is pretty dry flat them and turn them -and when through dry box them very close and let no -air come to them they must be turned twice a day till -through dry and on fresh things.</p> - - -<h3><a id="s118"></a>118. <i>To make Bean Cakes.</i></h3> - -<p>Lay in water half an hour before you use them -half a pound of almonds then blanch and slit them -very thin as possible you may the long way of the -almonds then take half a pound of Sugar finely beaten -and search’d and mingle with the almonds that are -well dry’d from y<sup>e</sup> water then take the whites of -2 eggs with butter and wet the sugar and almonds -wherewith but not to much for they may be soon -over wet then take of your fine wafer sheets that are -made for bottom and cut out into round cases and so -spread your almonds in little ruffles cakes the almonds -being set with a bodkin edge long you must mingle -also some cardimum or caraway seeds either will do well -with Sugar y<sup>n</sup> put them on warm plates set them in a -quick oven but not over hot neither must they stay -to long for looseing their colour you must beat your -eggs with a little rosewater.</p> - -<p><span class="pagenum" id="Page_49">49</span></p> - - -<h3><a id="s119"></a>119. <i>The Cabbidge Cream.</i></h3> - -<p>Take 6 gallons of new milk and let it be ready -to boyle then put in one porringer full of cold -cream and stir it well about fill then 18 broad flat -pans when tis cold take off the cream and lay it round -in a dish like a cabbidge and sprinkle a little rose -water and a little Sugar well beaten and sifted then -Scauld your milk again and put y<sup>e</sup> same quantity of -cream you did before till it be like a little cabbidge -the last cream that you take off the Scauled milk lay -plain upon the cabbidge but put no cold cream to it -y<sup>n</sup> strew some rosewater upon it.</p> - - -<h3><a id="s120"></a>120. <i>To make Paste of Apricocks.</i></h3> - -<p>Take apricocks before they be quite ripe and -after you have coddled them then pare them let -them not be to soft then they will not be so troublesome -to pare then beat them very small in a morter -then put them in a dish and Set them on a fire never -leting them to be any hotter than you can indure -your finger at the bottom of the dish never to boyle -for if they should be to hot it would spoile the colour -of your pulp and so let them stand on the fire till -they be pretty dry which will be till the Sugar is -boyled up to Sugar and that very high to dry Sugar -again you must take to 4 pound of Sugar 4 pound of -apricocks after you have coddled stoned and pared -them and when it be so take it off and put it into your -pulp till it be cold and when it is well mingled then -set it on the fire again in a dish or bason that it was -in before upon a chaffen dish of coales and not to be -any hotter than it was before in the drying before the -Sugar was in it and then you shall see it will thicken -and come to a paste, then take your moulds and put -in them and so let them stand to dry either in the sun -or in a stove and when they be half dry cut them on<span class="pagenum" id="Page_50">50</span> -y<sup>e</sup> edges and take your moulds off it must be very -thick paste before you put it into your moulds or it -will run about do what you can it will run a little. -after the same manner you may make paste of coddleings -only when they are coddled peel them and put -them in hot water to green if one water will not do -put in more till they are green then cover them close -till they are green. you must dip your Sugar in -water.</p> - - -<h3><a id="s121"></a>121. <i>Angelicoe Cakes.</i></h3> - -<p>Put your angelicoe in hot water and so let it green -boyle your Sugar to candie hight chop your angelicoe -small and so stir it together drop it into cakes -& so put it in a stove.</p> - - -<h3><a id="s122"></a>122. <i>To make a Lemon Cream.</i></h3> - -<p>Take your best cream and boyle it well and when -it is ready take it off put in the yolkes of 2 eggs -well beaten and let it have a boyle the Sugar must be -boyled in the cream before the eggs be in y<sup>n</sup> have in -readiness the juice of 2 lemons in a dish and when -your cream is pretty cold Stir the juice of lemon and -Sugar and keep it well Stiring till tis almost cold then -put it into a dish for your use.</p> - - -<h3><a id="s123"></a>123. <i>A Clouted Cream.</i></h3> - -<p>Take 2 gallons of new milk and put into 5 or 6 -pans and let it stand all night and next day upon -a charcole fire set the pans gentlely on the fire and as -it creams take it off and lay it in your dish and as you -lay it in Strew on a little fine Sugar and when you -have taken all the cream put to it a little cold cream -& so use it.</p> - - -<h3><a id="s124"></a>124. <i>To pickle Mushroms.</i></h3> - -<p>Gather them early in a morning about the bigness -of a walnut let them be fresh and red underneath -and of one nights growth blanch them of the<span class="pagenum" id="Page_51">51</span> -outside and pare them within with some part of the -stalks if it be tender and then Strew them into a pan -of fair water and a small quantity of salt shift them so -3 times and then take them out of the water and put -them into a skillet w<sup>th</sup> as much fair water as will cover -them a little Salt a faggot of herbs and an oynion and -when they do begin to boyle besure to Scumme it -very carefully and put 3 spoonfulls of white wine -vinegar and when they are so done strain them let -them stand till they be cold make them a pickle 2 parts -white wine it Self and the other part elder vinegar -and put them all into a glass or pot and put the pickle -to them, with a little long pepper a few cloves one or -two nutmegs quarter’d a little mace a little Salt, and -besure to Stop them up very close that no air may -enter.</p> - - -<h3><a id="s125"></a>125. <i>To preserve White Quinces whole.</i></h3> - -<p>Take a handfull of the kernells that will jelly and -put them in a little Spring water over night then -take your quinces that are of a greenish colour and -doth cut tender as any apple core it very well with a -Scoop and pare it and put it into a Skillet that will -hold but one at once take as much double refined -Sugar as the weight of the quince and as much water -as will cover the quince Set y<sup>e</sup> same water and Sugar -over the fire keeping it boyling as fast as may be and -when you see it to be clear and tender take it up and -put it into your glass or pot crushing it flat down with -the back of a Spoon then put into the Sirrop 6 spoonfulls -of pippin liquor and 2 Spoonfulls of the jelly -from the kernells then set it on the fire Stiring it still -and when it boyles Scumme it clean and then put in -your quinces again and let it boyle 6 walms keeping -it still Shaking lest it burn so then take it up and put -it into your glass again you must be sure to have<span class="pagenum" id="Page_52">52</span> -Sirrop enough for ever and anone there will rise a -coat upon it y<sup>t</sup> must be taken off and fresh Sirrop -put in.</p> - - -<h3><a id="s126"></a>126. <i>To preserve Goosberrys.</i></h3> - -<p>Take as much double refined sugar as y<sup>e</sup> goosberrys -weigh unpicked and unstoned and to a pound of -Sugar take half a pint of water and when your goosberrys -are clean pickt and stoned set your Sugar and -water over the fire and make your Sirrop and when -it is clean scummed put in your goosberrys and let -them boyle as fast as possibly you can till they clear -and the sirrop thick enough which will be in less than -a quarter of an hour.</p> - - -<h3><a id="s127"></a>127. <i>To make Jelly.</i></h3> - -<p>Take a nuckell of veal cut off the fat and skin 2 -calves feet very white lay the veal and feet in -warm water to soak out the blood shift it into fresh -water till all the blood be out then set it to boyle in -3 gallons of Spring water boyleing it continually till -it come to a pottle or 3 pints then if you will have it -white put in a pint of white wine, if red put in red -wine, and boyle it a quarter of an hour then take it -and strain it and when tis cold take off all the fat and -leave the dross in the bottom and to every quart of -clear broth take cinnamon and nutmegs of each an -ounce half an ounce of ginger sliced break your cinnamon -in pieces and quarter your nutmegs, then take -2 spoonfulls of corriander seed half a pound of Sugar -6 Spoonfulls of rosewater put all these into a new -pipkine w<sup>th</sup> the whites of 8 new laid eggs well beaten -stir all these very well together and set them over -boyling them a quarter of an hour & stiring them all -the while then pour it into your bagg with 2 handfulls -of rosemary in the bottom of ye bag run it -<span class="pagenum" id="Page_53">53</span>through y<sup>e</sup> bag twice or thrice.</p> - - -<h3><a id="s128"></a>128. <i>To preserve Rasberrys.</i></h3> - -<p>Take the juice of rasberrys and make your Sirrop -of it to a pound of rasberrys take a pound of sugar -and put half the Sugar to ye juice and let it boyle, -the put in the rasberrys and let them boyle as fast as -they can take them off and Shake them oft put in y<sup>n</sup> -then rest of the Sugar by degrees as they boyle but -touch them not, when they are enough the stones will -look clear So you may do currants or cherrys.</p> - - -<h3><a id="s129"></a>129. <i>To preserve Oranges.</i></h3> - -<p>Lay your oranges in water all night then pare off -the rine as thin as may be then make a round -hole that your finger may go in and take out all the -seeds and set them on the fire & let them boyle half -an hour or better then take them out and put them -into cold water till the next morning then looke that -all the seeds be out and boyle them in a fresh water as -before and lay them in cold water again & the next -morning boyle them till they be very tender that a -small bennet will go through them, then set them with -the holes downward on a clean cloth to drain 3 or 4 -times double then to every pound of orange take a -pound and half of Sugar and to every pound of Sugar -a pint of water make your Sirrop and clear it and -strain it then put in your oranges letting them boyle -moderately till they be clear, turning them often, then -take them up and when they be cold put them into a -gallypot or glass & when they have lain a fortnight in -the Sirrop take them up & boyle the Sirrop again.</p> - - -<h3><a id="s130"></a>130. <i>To souce Pigg.</i></h3> - -<p>Cut your pigg into 4 collers of a Side take 12 -cloves 4 leaves of large mace 2 nutmegs Shred -thin strew all these on the collers with a little salt<span class="pagenum" id="Page_54">54</span> -rowle them up hard and bind them close and boyle -them 4 hours and when tis almost boyled put in a -faggot of Sweet herbs and half a pint of vinegar.</p> - - -<h3><a id="s131"></a>131. <i>To preserve Apricocks.</i></h3> - -<p>Take a pound of Sugar and a pound of apricocks -Stone them and pare them very thin let the Sugar -be beaten very fine lay the apricocks in 3 parts of the -Sugar all night the next morning boyle them in their -own Sirrop and when you have Scummed them cast -in the rest of the Sugar in the boyling & when they -are enough and Scummed put in your ambergrease & -take y<sup>m</sup> up.</p> - - -<h3><a id="s132"></a>132. <i>A Sweet Bag.</i></h3> - -<p>TAKE half a pound of benjamin and half a pound -of Storacks half a pound of orris an ounce of -cloves and a few orange peels dryed a little sweet marjerrum -dryed beat all these pretty gross and take half -a bushel of damask roses, and a gentle fire under a -Still fill the Still w<sup>th</sup> roses just damp them then take -them out and put them into a large dish and pull them -all to pieces while they be hot Strew these powders -being mixt on the roses work all these together so that -the powder may stick on the roses do thus till all the -roses be done then take a great preserveing glass or 2 -that will more than hold it and lay in a lay of roses -and strew in some powder so do till all be in the -glasses then bind it up close with a double white paper -and leather on the top then set it as hot as you can in -the Sun every day Shake the glasses very well if you -find it do cake in the middle put your hand in the -glasses and stir it very well and when tis very dry put -some amber grease pounded & some civet rub it about -the leaves what quantity you please so you may keep -it in bags as long as you please.</p> - -<p><span class="pagenum" id="Page_55">55</span></p> - - -<h3><a id="s133"></a>133. <i>To coller Beef.</i></h3> - -<p>Bone the beef and rub the inside of it with Saltpeeter -a handfull and salt it with as much bag Salt -as will season it then lay it in pump water 4 days then -let it hang to run dry then season it with cloves mace -nutmegs, marjerom persly time, Seewory Sage, Shred -small then rowle it upward and bind it very hard with -broad inkle and bake it in a pot filled half full of water -w<sup>n</sup> tis baked take it out of the liquor and keep it dry.</p> - - -<h3><a id="s134"></a>134. <i>Cherry Wine.</i></h3> - -<p>24 Pound of cherrys stalk’d and stoned and -prest in a pot and so stand 30 hours or more -then put all in a cotton bag strain it in an earthen -pan and one pound of Loafe Sugar in 24 hours twill -run out six quarts then vessel it for a month then -bottle it, lay down the bottles in a fortnight it may be -drank.</p> - - -<h3><a id="s135"></a>135. <i>Little Cakes to be baked in Pans.</i></h3> - -<p>Take a pound of flour and dry it well and a pound -of loafe Sugar beaten and dryed search them both -and mingle them together a pound of sweet butter and -wash it in rose water and worke it very much with your -hand and strew in a little of the flour and Sugar still -workeing it till tis half in then put in 6 eggs but 4 whites -and so by degrees worke in the rest when the oven is -sweeping put in four spoonfulls of rose water a little -beaten mace a pound of currants your pans must be -ready buttered then fill them half full and search some -double refined Sugar on them bake them half an hour -this proportion will fill 2 dozen of pans.</p> - - -<h3><a id="s136"></a>136. <i>To make a Carrot Pudding.</i></h3> - -<p>Take the crum of a 2 penny loaf and grate it and -half as much grated carrot and 6 eggs but 4 whites -and some Sugar and half a nutmeg a little salt mix it<span class="pagenum" id="Page_56">56</span> -with a pint & half of cream and you must put it into -the oven, melt a quarter of a pound or better of fresh -butter put a little rose water 2 or 3 spoonfulls of Sack -then put it into the oven in a dish and let it stand half -an hour the oven must not be to hot Stop it a little.</p> - - -<h3><a id="s137"></a>137. <i>A Cream.</i></h3> - -<p>Take a quart of cream then put in 6 yolkes of eggs -and three whites well beaten then set them over -the fire and stir it ye while then put in some canded -eringo root, candid oringe peel cut them very thin -then put in some preserv’d plums and rasberrys & -jelly of pippins stir it well together and put it in your -dish and w<sup>n</sup> tis cold lay it over with apricock jelly and -jelly of currants and quinces jelly also cut in pretty -fancys.</p> - - -<h3><a id="s138"></a>138. <i>To make a Flesh Cheese.</i></h3> - -<p>Take 2 oxe cheeks beat the bones very well & -those that are not fit to bake take out season it -with cloves and mace jemacoe pepper and salt as you -see fit put it into a pot and put to it a pound and half -of beef suit & a pint of claret a faggot of Sweet herbs -& an oynion bake it throughly then take out all the -bones and beat the meat in a morter very well and -pour away the gravey and let it be cold and take off -the fat then put the gravey to the meat again and put -it in a Stewing pan over a charcole fire stew it till it be -thick & put it in a little cheese vate scaulding hot with -a cloth as another cheese and tuck it in well turn it 3 -times before it is cold and press it very well then take -it out & put it on a board till it be cold it will not -keep long.</p> - - -<h3><a id="s139"></a>139. <i>A Cordiall Organy Water.</i></h3> - -<p>Take half a pint of Sack and 3 pints of the juice -of organy some cloves a little saffron let these infuse -all night on embers & bruise a handfull of organy<span class="pagenum" id="Page_57">57</span> -and put thereto & still it in a plain Still tis good for -the Spleen y<sup>e</sup> Stomack or mother you may still barm -thus.</p> - - -<h3><a id="s140"></a>140. <i>To Salt Hams or Tongues.</i></h3> - -<p>Take such a quantity of water as will cover them -& put in as much bay salt & salt peeter 2 parts -of the former and one of the latter as will make a -brine strong enough to bare an egg up the breadth of -a 6 pence when it is all dissolved over the fire then -boyle it till you have scumm’d it clean & when it is -cold put in your ham or tongues & let them lye in -it a fortnight then smoake them in chimney a fortnight -longer.</p> - - -<h3><a id="s141"></a>141. <i>Dr. Moors admired Pills.</i></h3> - -<p>Take alloes mirrh and saffron of each 2 drams -into fine powder salt of wormwood and cream of -tartar of each ½ a dram mingle all these well together -and the Sirrop of sharp citterns make it into a mass -for pills adding a drop of oyle of rosemary and when -you go to bed at night take 3 pills & 3 in the morning -and posset drink in ye workeing.</p> - - -<h3><a id="s142"></a>142. <i>To make Almond Puddings.</i></h3> - -<p>Take one pound of almonds beat very small with -rose water one pound of the best beef sewit Shred -very small & the marrow of one bone cut very thin -after it has been soaked to fetch out the redness & a -quarter of a penny loaf grated boyle in a quart of -cream half an ounce of mace then take ye yolkes of -8 eggs and the whites of 4 & whip them well mix -these altogether with a little Salt and almost a pound -of Sugar. the guts must be stript very thin and -renced in rosewater.</p> - -<p><span class="pagenum" id="Page_58">58</span></p> - - -<h3><a id="s143"></a>143. <i>To make Sawcidges.</i></h3> - -<p>Take 2 pound of porke or veale and one of beef -sewit, mince it as small as possible and put to it a -handfull of chopt sage & a quarter of a penny loafe -grat’d & almost a quarter of an ounce of pepper one -nutmeg with cloves enough to make it a quarter of -an ounce & almost double to the quantity of Spice in -Salt mix all these very well together with ye yolk of -one egg & rowle them up of a convenient length they -must be fry’d very quick.</p> - - -<h3><a id="s144"></a>144. <i>To make Whipt Sullibubs.</i></h3> - -<p>Take a pint of white wine and 2 or 3 Spoonfulls -of Sack and slice part of a lemon into it and let it -stand one hour Sweeten it and put to it a quart of -sweet cream whip it and when the froth rises put it -into glasses.</p> - - -<h3><a id="s145"></a>145. <i>To make a Cordiall Water.</i></h3> - -<p>Take the leaves of mint balme wild time marjorum -meadsweet the roots of avens of each 2 -handfulls and half the flowers of cowslips, rosemary, -red roses, marigolds rosasolis, burrage bugglase gilly -flowers harts ease sunflowers, of each one handfull -Cinnamon and lemon peel of each half an ounce -infuse all these in 3 quarts of aquavite in a cold Still -stopt for 2 days and nights then draw it off with a -gentle fire if you please put into your receiver musk -& ambergrease of each 3 grains tyed up in a thin bag -w<sup>th</sup> your Saffron paste your Still close with rye dough -you may draw as much in quantity as your aquavite -put into it 2 pound and half of double refined Sugar -stiring it often that it may not Candie. Because the -flowers & roots & herbs are not to be had at one -time you must as you gather them bruise y<sup>m</sup> gently -in a stone mortar putting to 3 handfulls of flowers -herbs or roots one handfull of baysalt mix them well<span class="pagenum" id="Page_59">59</span> -together tye them up very close in an earthen pot -well glazed the best time of gathering the herbs is -mint & marjerom in may balme in April meadsweet -& rosasolis in June Avens in July Sunflower in -august.</p> - - -<h3><a id="s146"></a>146. <i>To Candie Angelicoe Stalks.</i></h3> - -<p>Take young tender stalkes slit them and bruise -them at one end that you may string them then -boyle them in water till they will peel and when -peeled put them into other scaulding water covering -them close let them stand awhile over embers to green -them wash them in cold water lay them on a dish -and Strow some Sugar on them & set them on coles -to dry then take near their weight in Sugar and boyle -it to a candie hight then put in your stalks they will -make your Sirrop thin but boyle them till they grow -stiff & shine and your Sirrop is almost to Sugar again -then lay them flat on a plate & set them before the -fire to dry seting them sometimes on a chaffendish -of embers.</p> - - -<h3><a id="s147"></a>147. <i>To Pickle Kidneybeans.</i></h3> - -<p>Take 2 parts vinegar and one water and put salt -enough to make it bear an egg then boyle it, and -when cold put in your beans, being first strung they -will keep best in glass being close cover’d for use take -as many to spend in 2 or 3 weeks & put them in a -pipkin with half water and half vinegar and a little -salt Stop them close and set them over a gentle fire -till they be green and tender so keep them in that -till used.</p> - - -<h3><a id="s148"></a>148. <i>To Pickle Turneps.</i></h3> - -<p>Pare them and cut them in thin slices and lay -them in a gallypot strewing betwixt each row -grosse pepper and a little beaten mace when they are -all in pour as much vinegar as will cover them in 3 -or 4 weeks you may use it.</p> - -<p><span class="pagenum" id="Page_60">60</span></p> - - -<h3><a id="s149"></a>149. <i>To Pickle Oysters.</i></h3> - -<p>To one hundred of oysters take a quart of white -wine and all the oyster liquor strain it and boyle -it and scumme it very well then put in a spoonfull of -whole pepper & 4 or 5 Heads of large mace boyle -them an hour and when cold put it up.</p> - - -<h3><a id="s150"></a>150. <i>To Pickle Broom Buds.</i></h3> - -<p>Pick your buds whilst they are green before they -are yellow at the tops and make a brine strong -enough to bare an egg boyle it and when it is cold -put in your buds for a month or 6 weeks then green -them puting in the bottom of the Skillet nut leaves -then pour in Spring water and put in the buds and -lay more leaves upon them set them on a gentle fire -and when tis almost scaulding hot pour that away and -put in more cold water so do 9 or 10 times till they -are very green pot them up in vinegar and keep them -for your use.</p> - - -<h3><a id="s151"></a>151. <i>To make Rasberry or Currant Wine.</i></h3> - -<p>To a quart of water take a pound of Sugar and 3 -pound of rasberrys bruise them in a stone morter -and put them into your water and Sugar and let it -stand 24 hours stiring 3 or 4 times then strain it -through a hair Sive or canvas bag then tun it and -stop it close in 3 or 4 weeks it will be fit to bottle it -will keep a year you may make Goosberry wine this -way.</p> - - -<h3><a id="s152"></a>152. <i>To make Lemon Cream.</i></h3> - -<p>Pare 6 lemons very thin and put the parings into -a quart of water & let them lye in it 24 hours -then squeeze the juice of ye 6 lemons into ye water -and sweeten it with double refined Sugar & put to it -3 spoonfulls of orange flower water then take the<span class="pagenum" id="Page_61">61</span> -yolks of 4 eggs & the whites of 10 and beat them -well and strain them into your water & set it in coles -continually stiring it till it is thick enough but let it -not boyle.</p> - - -<h3><a id="s153"></a>153. <i>To make Almond Cream.</i></h3> - -<p>Blanch half a pound of almonds and beat them -very small putting orange flower or rose water to -them put to that 7 eggs well beaten then take a quart -of cream and pour part of it to your almonds & strain -it then pound your almonds again and put the remaining -part of your cream to them do so again then -set them on coles and keep stiring it till tis thick -enough sweeten it it must not boyle stir it till it be -cold.</p> - - -<h3><a id="s154"></a>154. <i>To make Snow.</i></h3> - -<p>Whip the whites of 3 eggs very well and sweeten -a quart of cream and put to them then whip it -together then put to it 3 quarters of a pint of white -wine and as much Sack continue whiping it till it is -very light & as it rises take it off & lay it on what -you please.</p> - - -<h3><a id="s155"></a>155. <i>Sirrop of Buckthorn Berrys.</i></h3> - -<p>Take 2 quarts of the juice of the berrys and -boyle it in a pipkin to one quart put to it 2 -pounds of white Sugar clarifye it with the whites of 2 -eggs beaten to a froth strain it through a cotton bag -then boyle it to a Sirrop with a little cinnamon mace -and Shred nutmeg put in a bag and wroung now and -then when it is cold bottle it up for use. In all -Hydropicall and Scorbutical Distempers 3 spoonfulls -is a resolveable dose & a proper medecin taken in -white wine.</p> - -<p><span class="pagenum" id="Page_62">62</span></p> - - -<h3><a id="s156"></a>156. <i>To pot Beefe.</i></h3> - -<p>Take 6 pound of lean beef without skin or sinews -and one pound & half of fat bacon slice both thin -and pound it in a stone morter and season it with a -quarter & half of an ounce of cloves and as much -pepper and a good nutmeg & as much Salt as Spice -mix it very well and when it is baked pour y<sup>e</sup> gravey -from it press it abroad in a pot when it is cold cover -it with butter melt’d it will keep half a year if not cut -you may do fat beef thus only leave out the bacon.</p> - - -<h3><a id="s157"></a>157. <i>To make a Cake.</i></h3> - -<p>Take 5 pound of flour & dry it well and 5 pound -of currants and one of chopt raisons and mix with -the flour then take half an ounce of cinnamon a good -nutmeg half a quarter of an ounce of mace & one -pound of Sugar and a little Salt and mix with it near -the fire then take almost a quart of cream and melt -it in a pound and half of good butter make 2 holes in -the flour and put this into one then beat 16 eggs -but half the whites and strain them with a pint and -half of good ale yest put to it Sack and rosewater a -quarter of a pint of each mix it and put it into ye -other hole of your flour, and let it stand against the -fire to warme then mix it near the fire and cover it -with a hot cloth for a quarter of an hour to rise then -strow in a quarter of a pound of carraway comfets let -it take ye air as little as possible ye oven must be hot -an hour will bake it.</p> - - -<h3><a id="s158"></a>158. <i>To make Jelly of Currants or any other suteable -fruit.</i></h3> - -<p>Strip your currants into an earthen pot & set it -into a kittle of water let it boyle till they are -broken then strain out the jelly from them and the -weight of it in loafe Sugar put the Sugar in your pre<span class="pagenum" id="Page_63">63</span>serving -pan with water enough to melt it, then put in -your jelly let it boyle & scumme it as the scumme -riseth till it comes to a thick jelly but not hard you -must stop ye pot very close that the water get not -into it.</p> - - -<h3><a id="s159"></a>159. <i>For the Yellow or Black Jaundise.</i></h3> - -<p>Make a wine pint of clear white wine posset -drink without curd then take half a quarter of -an ounce of the oldest castle Soape you can get scrape -it thin and put it into as much of the posset drink -very hot to desolve the castle Soape as the party can -well drink at a draft drink it as warme as you can -going to bed and in the morning fasting the remainder -of ye posset drink fast at least one hour after it thus do 3 -nights and mornings and y<sup>n</sup> but once in a year unless -occasion be to take it oftner & t’will cure them.</p> - - -<h3><a id="s160"></a>160. <i>For Deafness by reason of a Cold.</i></h3> - -<p>Take a drop or 2 of the oyle of rue heat it and -drop it into ye ears and be sure to keep the head -warme.</p> - - -<h3><a id="s161"></a>161. <i>To take away the Felme out of the Eyes.</i></h3> - -<p>Take a new laid egg and make a little hole in the -top or one end and take out the yolke and white -of it and put in fair running water or red rose water -or fennell water a white copperice bruised and as much -comeing seed as you can hold between a finger and -thumb and put them all into ye egg shell and put y<sup>e</sup> -shell upon some coles & let them boyle a little & let -it stand till tis cold & nights and mornings drop -a drop or 2 into the eye & close the eyeled upon it -and in a little time twill cure them.</p> - -<p><span class="pagenum" id="Page_64">64</span></p> - - -<h3><a id="s162"></a>162. <i>For a Swelling in any part.</i></h3> - -<p>Take a quart of ale or stronge beer growns mallows -sage and elder leaves & stamp them small -and lin-seed beaten small and sheeps sewit or sallet -oyle and oatmeale and boyle them together till it -is as thick as to make a poultess then lay it to the -place swellen as hot as it can be endured & it is a -speedy remedy.</p> - - -<h3><a id="s163"></a>163. <i>For a Purge.</i></h3> - -<p>Take a quarter of an ounce carocostinum with -half a pint of white wine being steep’d in it all -night the next morning drink it blood warme it will -give 6 or 8 stools or this take ruebarbe w<sup>th</sup> red currants -beaten together.</p> - - -<h3><a id="s164"></a>164. <i>To Harden sore Nipples.</i></h3> - -<p>Take borace a quarter of an ounce and beat it -small and in it a little more than half a pint of -milk then put it over the fire and when it is dissolved -and almost ready to boyle then take it off the fire and -put in a little allom in powder put in little more than -will make it turn into small curds that it looks pretty -white then strain it through a cloth from y<sup>e</sup> curds and -keep it for your use you cannot err in putting in ye -borace for the more you put in ye more healing your -way of useing it is to bathe your nipples as hot as you -can suffer it mornings and nights and lay a cloth wet -in it 2 or 3 times double upon the nipples being first -singed you must bathe them a quarter of an hour at a -time and lay on the wet cloth as hot as you can -suffer it.</p> - - -<h3><a id="s165"></a>165. <i>For the Biting of a Mad Dog.</i></h3> - -<p>Take filings or scrapeings of pewter Garlick and -venice treacle beat them together very well in a -morter till they come to be like a poultis lay it on y<sup>e</sup> -<span class="pagenum" id="Page_65">65</span>bitten place. Moulins Re:<sup>ct</sup>.</p> - - -<h3><a id="s166"></a>166. <i>For a Child troubled with man wormes which -often occasions Convulsions.</i></h3> - -<p>Take notice when you fear fits to lick in a morning -fasting the childs forehead if it taste salt then -it hath man wormes then anoint the navell and stomach -with oyle of wormwood 3 days before and 3 days -after the full of the moon then make 2 playsters of -Galbanum & lay one to the stomach and the other to -the navell if it should have convulsion fitts give it 3 -drops of juice of rue 3 times just before ye fit comes -and to sweeten the mouth give it what you please.</p> - - -<h3><a id="s167"></a>167. <i>Another aproved for Convulsion Fitts.</i></h3> - -<p>Take a good sound nutmeg the same weight in -cloves and likewise of mace breake these spices -very small and boyle them in a quarter of a pint of -strong aquavite till it comes to the consistence of -methridate Spread half of this on a scarlet cloth & -apply it to y<sup>e</sup> Stomach this usually cures at once but -never fails at twice when a fitts comeing.</p> - - -<h3><a id="s168"></a>168. <i>Cracknell Paste.</i></h3> - -<p>One pound of flour one pound of fine Sugar 2 -yolkes and one white of an egg half a quarter of -a pound of butter 2 spoonfulls of rose water colliander -seed prepared make it up with thick cream.</p> - - -<h3><a id="s169"></a>169. <i>Jumble Paste.</i></h3> - -<p>2 pound of flour half a pound of Sugar the -yolkes of 7 eggs colliander seeds prepared make -it up with thick cream.</p> - - -<h3><a id="s170"></a>170. <i>Dr. Burgesses Re:<sup>ct</sup> against Ye Scurvy.</i></h3> - -<p>Take a quarter of a pound of Gwacombewood -and boyle it in a pottle of fair water till it comes -to a quarter take thereof a mouthfull rowling it to<span class="pagenum" id="Page_66">66</span> -and fro a little time then put it out and presently -take another mouthfull & swallow it then take another -& rowle it on your mouth a quarter of an hour do -thus 12 times a day.</p> - - -<h3><a id="s171"></a>171. <i>For the Stone.</i></h3> - -<p>Take 3 quarts of white wine and 2 ounces of -beaten annyseeds 2 ounces of liquorish a good -handfull of burdock roots all these you must boyle in -y<sup>e</sup> white wine till one half be consumed & so take it -as often as your stomach will digest it taking nothing -between.</p> - - -<h3><a id="s172"></a>172. <i>Pills to kill Wormes and Open Obstructions.</i></h3> - -<p>Take one ounce of alloes washt clean in damask -rose water half an ounce of mirrhe half an ounce -of saffron & a dram of rubarb make them into a mass -with Sirrop of lemons, and 3 of them take when you -see occasion about y<sup>e</sup> bigness of a small pease at night -going to bed.</p> - - -<h3><a id="s173"></a>173. <i>For a Rupture.</i></h3> - -<p>Take Snails & dry them well & beat them to -powder & drink ye powder in drink.</p> - - -<h3><a id="s174"></a>174. <i>For the Megrime in the Head.</i></h3> - -<p>Take goates dung and mix it with vinegar of -squils and anoint the head and temples therewith, -or this, frankinsence mirrh and an egg beat them together -& apply it to the head and temples.</p> - - -<h3><a id="s175"></a>175. <i>For the Dropsey.</i></h3> - -<p>Take green broom 3 handfulls and burn it to -ashes and steep it in a pottle of white wine all -night then strain it and drink a wineglass of it every -morning then afterwards take a greater quantity of -green broomes 2 gallons of sweet wort & boyle it -<span class="pagenum" id="Page_67">67</span>and put it into a runlet w<sup>th</sup> elecampane or liquorish.</p> - - -<h3><a id="s176"></a>176. <i>Against the Plague.</i></h3> - -<p>Take a handfull of elder leaves and a handfull -of rue & as much brown Sage a handfull of -wormewood & a handfull of brier leaves steep them -in strong beer or white wine 2 quarts take 2 spoonfulls -at a time morning and evening & walk half an -hour after it.</p> - - -<h3><a id="s177"></a>177. <i>Dr. Smiths Rare Re<sup>ct</sup> for Y<sup>e</sup> Itch.</i></h3> - -<p>Take of the oyle of roses or the best oyle of -olives an ounce & half rock allome, flour of brimstone -salt of prunella of each 2 scruples, Roman -vitriol a scruple let all these be finely powder’d & -well mixt with ye oyle then add to all these as many -drops of oyle of Rhodium as will give it a sweet -smell. anoint herewith ye wrists and joints affected. -Tis an excellent good one.</p> - - -<h3><a id="s178"></a>178. <i>Aquamirabilis.</i></h3> - -<p>Take mellilot, cubibs, gallingall, mace, Ginger -cloves beat all these to fine powder steep them -all night in 3 pints of the best white wine one pint of -aquavite & half a pint of the juice of Sallendine -being paste all night & still it off next morning with -a soft fire.</p> - - -<h3><a id="s179"></a>179. <i>For a Sore Mouth or Throat.</i></h3> - -<p>Take a quart of milk and put into it a good -handfull of woodbine leaves and a handfull of -brier leaves a handfull of collenbine leaves and boyle -all these till half be consumed when it is almost -enough pound 3 or 4 almonds and put into it and a -good spoonfull of honey of roses & when tis enough -strain it & drink it as hot as you can.</p> - -<p><span class="pagenum" id="Page_68">68</span></p> - - -<h3><a id="s180"></a>180. <i>For the Yellow Jaundise.</i></h3> - -<p>Take horehound 2 ounces hops one ounce -egrimony bugloss roots elecampane roots of each -half a dram lignum alloes a dram & half boyle all -these in 3 pints of white wine to the consumption of -a 3<sup>d</sup> part when it is cold but the liquor from the -herbs without straining it but if the party be feavorish -then boyle the herbs in half hyssop water & half -white wine & do as you did before take 5 spoonfulls -of this drink Sweetened with fine Sugar every morning -fasting 2 hours after it & as much every night y<sup>e</sup> -last thing going to bed.</p> - - -<h3><a id="s181"></a>181. <i>Dr. Burgesses Receipt against Y<sup>e</sup> Plague.</i></h3> - -<p>Take 3 pints of the best muskadine or malmesey -boyle therein rue and Sage of each one handfull -untill a pint be consumed then strain out the herbs -hard then set the liquor on the fire again and put -thereto long pepper ginger cutcheneale or grains of -each an ounce a quarter of an ounce of nutmegs all -beaten to poweder let all these boyle together a little -then take it off the fire and put therein an ounce of -the best methridate 2 ounces of y<sup>e</sup> best treacle and a -quarter of a pint of angellicoe water keep this and -your life above all worldly Treasures take it always -warme morning and evening a spoonfull at a time -but if infect’d 2 spoonfulls this is good against the -plague y<sup>e</sup> sweting disease, the smallpox, measells surfets -all pestilent distempers and feavours used as -followeth take a spoonfull of it when you first fall sick -& swet 3 hours in bed after it & then carefully taken -out of it if they are dry they must drink posset drink -with marygolds boyled in it & drink nothing but -caudles & warme drink at other times.</p> - -<p><span class="pagenum" id="Page_69">69</span></p> - - -<h3><a id="s182"></a>182. <i>A Cordiall Water of Dr. Stevens.</i></h3> - -<p>Take ginger cloves mace cinnamon nutmegs -gallingall grains, fennell seed annyseeds carraway -seeds groomwell seeds of each a dram liquorish 4 -ounces avens cammomile, pellitory of the wall balme -red roses garden time rosemary lavender flowers wild -marjerom basill mints sage penny royall of each a -handfull beat y<sup>e</sup> spices very well shred the herbs and -steep them in a gallon of claret wine 24 hours then -still it in a glass still or Limbeck.</p> - - -<h3><a id="s183"></a>183. <i>For the Sinking of the Pallet.</i></h3> - -<p>Take a dryed walnut and pound the same and -pour therein as much aquavite as you make a -little pap thereof and spred it on a little cloth or tow -and aply it to the crown of the patient bind the same -stiffly thereon and it imediately aweighteth the pallet -but if it were descended exceedingly then add as -much frankinsence as the walnut.</p> - - -<h3><a id="s184"></a>184. <i>For an Ache or Bruise.</i></h3> - -<p>Take one pound of Sage one pound of rue half -a pound of wormwood half a pound of bay leaves -cut them small and beat them in a morter then take -3 pounds of Sheep sewit ran from the caul mince it -small & put it in a morter to the herbs beat them -together till the sewit be not seen and till the herbs -be all of one colour then take it out of the morter -and put it into a bason put into it a pottle of sallet -oyle and work it with your hands into the herbs till -it be all of one softness then put it into an earthen -pot & cover it close so keep it 8 days then take it and -seeth it in a brass pot till the strength of the herbs be -boyled out then strain it through a canvas cloth and -put it into a clean earthen pot and anoint the pain -therewith evening and morning laying thereto a -warme linnen cloth.</p> - -<p><span class="pagenum" id="Page_70">70</span></p> - - -<h3><a id="s185"></a>185. <i>A Poultise for the Kings Evil.</i></h3> - -<p>Take a bushel of foxglove flowers the green -pluckt from them and stamp them as small as -possibly you can and put them into pipkin never -used before and put them to 3 pound of butter never -salt’d before and boyle them together a full hour and -if they are boyl’d to dry put more butter to them y<sup>n</sup> -let it stand till tis cold & keep it for use.</p> - - -<h3><a id="s186"></a>186. <i>The Imperiall Water.</i></h3> - -<p>Take bittony scabious pimpernell, dragons, Tormentill -roots & all burnet leaves and knots of -each 4 handfulls pick your herbs & wash or scrape -your roots lay them on a clean table 3 days to wither -then chop the herbs and roots together and put them -in a clean earthen pan then put as much whitwine to -it as will throughly wet the herbs & let it stand 24 -hours close covered then distill it in an ordinary still -to this water put a peck of burrage or buglos flowers -2 ounces of good methridate or Treacle and 3 penny -worth of turmerick roots a quarter of a pound of -liquorish a handfull of anyseeds a little saffron 4 -ounces of hartshorne let it infuse 24 hours then distill -it again & as much loafe Sugar into y<sup>e</sup> glass to sweeten -it to your taste.</p> - - -<h3><a id="s187"></a>187. <i>The Palsey Water.</i></h3> - -<p>Take sage rosemary bittony flowers of each half -a handfull burrage and burglass flowers and -flowers of lilly of the valley of each a handfull steep -these in spirit of wine muskadine or aquavite each -one in their seasons till all may be had then put to -them balme motherwort sage leaves, leaves of orange -trees and the flowers if to be gott of each one ounce -put them into the rest and as many Lavender flowers -stript from the stalks as will fill a gallon glass steep all<span class="pagenum" id="Page_71">71</span> -these 6 weeks or 2 months then distill them in a -Limbeck then put into y<sup>e</sup> water citheron peels dry’d -& piony seeds of each 6 drams of cinnamon half an -ounce nutmegs and mace cardimums cubibs and -yellow sanders of each half an ounce lignum alloes -one dram make all these into powder and put them -into the distilled water and put to them Jubebs new -and good half a pound, the stones taken out & -cut small close the vessel very well with a double -bladder let them disgest 6 weeks then strain these -hard with a press & filterate the liquor and put -thereunto prepared perl Smaragdis musk saffron of -each 10 grains of ambergrease one scruple red roses -well dry’d red and yellow sanders of each 1 ounce -hang these in a sarsnet bag in y<sup>e</sup> water stop it close.</p> - - -<h3><a id="s188"></a>188. <i>The Vertues of the Palsey Water.</i></h3> - -<p>It is of exceeding vertue in all sounding fits in -weakness of heart decay of spirrits it restores speech -in apoplexies and palseys helps all pains of y<sup>e</sup> joints -occasioned by cold, and bruises outwardly bathed and -cloths dipt in it and laid to the place it Strengtheneth -all animall and natural spirits & cleareth the externall -sences, Strengtheneth the memory restoreth lost appetite -helpeth all weakness of the Stomach being both -taken inwardly and bathed outwardly it taketh away -the giddiness of the head, it helpeth the hearing, -makes a pleasant breath restores the lost speech helpeth -all cold, distempers of liver and the begining dropsey -helps all cold diseases of the mother. in Sum none -can express the vertues of this water. Take bread -crums and Sugar of each a like quantity wet it very -well with this water, takeing it in the morning fasting -& as much at night going to bed if need is but if a -fit of the dead palsey or apoplexie you must give as -much every hour to restore speech.</p> - -<p><span class="pagenum" id="Page_72">72</span></p> - - -<h3><a id="s189"></a>189. <i>To make Veale Collops Jn<sup>o</sup> Raisyes way.</i></h3> - -<p>Take fat and leane veale sliced thin & well beaten -with the back of a knife then lard them if you -please put 2 anchoves, nutmeg grated some pepper & -salt into the frying pan with your meat then frye it -very leasurely in fresh butter else it will turn to oyle, -when it is enough pour away the butter then take 6 -yolks of eggs well beat with a little vinegar then have -some fresh butter ready drawn up to pour into your -eggs this being done pour it all into your frying pan -upon your meat and so shake and toss and mingle it -well together then put it into your dish squeezing in -some juice of lemon & lay some slices over it & serve -it in to be eaten while hot besure to fry the meat very -leasurely else it will be hard.</p> - - -<h3><a id="s190"></a>190. <i>John Raysies Beefe Collops.</i></h3> - -<p>Take fat and lean beefe slice it thin with your -minceing knife chop it tender take an oynion and -quarter it and some sweet herbs shred, fry your meat -with the gravie that comes out of it and half a pound -of fresh butter then pour off that gravie from it and -let it stew in a dish for sauce then take another half -pound to frye up your meat then take the meat clean -out of the last butter and take out your oynions season -it with some nutmegs & salt before you put in the -sauce to ye meat then put in the sauce & serve it up -with lemon as the foregoing was & to be eaten hot.</p> - - -<h3><a id="s191"></a>191. <i>The Lady Buttons Melancholy Water.</i></h3> - -<p>Take of wall Jilly flowers 4 handfulls, of rosemary -flowers 3 handfulls of Damaske Rose leaves -& cowslip flowers a like quantity of burrage & bugglos -flowers of each 2 handfulls a like quantity of primroses -and clove Jilly flowers balme leaves and pinks -of each 6 handfulls, of marygolds 2 handfulls of<span class="pagenum" id="Page_73">73</span> -cinnamon grossly beaten half an ounce 2 nutmegs -3 pennyworth of english saffron 2 orange peels 4 -ounces of blew figs Steep them in Sack enough to -cover them, and as you add flowers add Sack when -you have gotten them all together distill them in a -cold still & cover them in the still with Sack & when -all is drawn off you must put into your water before -you use it 6 ounces of white Sugar Candie, it must -be stilled with a soft fire or your water will be y<sup>e</sup> -smaller it is good for any heaviness of spirits & may -be given to weomen in travell.</p> - - -<h3><a id="s192"></a>192. <i>The Purge for Winde.</i></h3> - -<p>Take a Dram of rubarbe and half as much Sena -(if easy to worke) otherwise as much of the one -as the other half a spoonfull of sweet fennell seed the -length of one little finger in liquorish tosed abroad a -pint of white wine as much water infuse it altogether -& take half a pint & dissolve in it an ounce of manna, -& drink it when you have strain’d it from the dregs, -drink a small half pint & when it Grumbles about -half an hour after take another half pint before you -take any posset drink when it works you may drink -posset as with other phisick & eat chick or hen for -dinner if you like Sirrop of roses better you may exchange -the manna for it and when you expect wormes -change y<sup>e</sup> fennell seeds for worme seed keep warme -in the taking.</p> - - -<h3><a id="s193"></a>193. <i>A purge for Spleen and Winde.</i></h3> - -<p>Take a quart of Sider put to it 2 ounces of the -roots of pollipodiume of the oake, one ounce of -feynae, one ounce of anyseeds let all these boyle gently -together till half be consumed then strain it well out -put to a pint a pound of sugar then put into a thin -bag these spices one sliced nutmeg the like quantity -of cloves and mace & a less quantity of mace &<span class="pagenum" id="Page_74">74</span> -cinnamon & 4 pennyworth of saffron then let it stand -simmering over ye fire 3 hours till it become a sirrop -of w<sup>ch</sup> you must take a large spoonfull in a quarter of -pint of posset drink & drink posset drink in ye -workeing.</p> - - -<h3><a id="s194"></a>194. <i>To make a Pretious Ointment for y<sup>e</sup> Eyes.</i></h3> - -<p>Take 4 ounces of may butter 2 ounces of vergins -wax 2 scruples of Putty fully prepared 2 scruples -of camphirr 4 spoonfulls of red or white rose water, -melt the butter and wax & then put in all the materialls -and besure to keep stirring it till it be quite cold -when there is occasion to use it take a little of it & -put it in the palme of your hand & when softned with -your finger anoint ye outside of your eyes & temples -last at night and wash them with white rose water -next morning.</p> - - -<h3><a id="s195"></a>195. <i>To make Currant Wine.</i></h3> - -<p>Let your fruit be very ripe and gather’d on a dry -day and to every 3 pound of currants good weight -with their stalks and stems on take one quart of water -and one pound of sugar then put your water to your -fruit and with your hand squeeze them through a -hair sive then put your sugar to your juice & when it -is well mingled together and the sugar dissolved then -put it into a dry Sweet vessel fill your vessel quite full -& let it worke a week & then stop it up and not tap -it under 10 weeks then draw it out of the vessel as -you drink or bottle it which you please.</p> - - -<h3><a id="s196"></a>196. <i>Mrs. Herbert a Midwife her Receipt against -Miscarrying.</i></h3> - -<p>Take oake buds before full blown and still them -in a cold still 3 times over put on your first water -on fresh buds next water on ye 3<sup>d</sup> fresh buds w<sup>ch</sup> will -then be strong enough so keeping for use and let the<span class="pagenum" id="Page_75">75</span> -woman that doubts miscarriage if at any certain time -let her begin to drink this water a month before her -usiall time of miscarrying and so drink it 2 months -together about 5 spoonfulls every morning fasting an -hour after it at any time of the day and then rest but -on any fright or Longing or any other occasion whilst -with child so as may give a fear of miscarrying this -water may be taken at any time of the day again & thus -distilled twill hold its vertues very effectually 2 years.</p> - - -<h3><a id="s197"></a>197. <i>Mr John Ashfields Re<sup>ct</sup> against a Cold.</i></h3> - -<p>An ounce of conserve of red roses of dyascordium -the quantity of a nutmeg one spoonfull of the -Sirrop of poppeys and 3 drops of the Spirrit of vitriol -all these well mixt and take morn: & evening the -quantity of a nutmeg fast 2 hours after it.</p> - - -<h3><a id="s198"></a>198. <i>The Black Plaister good for Sprains Aches Wens -Sores new or old.</i></h3> - -<p>Take 3 quarters of a pound and better of pale -yellow vergins wax and a pint of Sallet oyle -mingle both these together the wax being sliced thin -in a fair brass bason or pan then take half a pound of -the best white ledd in fine powder then take the oyle -and the wax from the fire and let it coole a little then -put in ye ledd leasurely and stir them together then -set it over the fire and boyle it half an hour then take -it from the fire and to it put 2 ounces of frankinsence -and 2 ounces of mastick both finely powdered 2 ounces -of mirrh 2 ounces of obliven in fine powder set your -pan into another for fear it should run over when all -the ingredients are in Stir it till it hath done rising, -set it on the fire and let it boyle half an hour more, -keep stirring it all the time then take it from the fire -and put in 4 ounces of Camphire in powder then set -it on again & boyle it till tis black then make it up in -<span class="pagenum" id="Page_76">76</span>rowles oyleing your hands y<sup>e</sup> older the better.</p> - - -<h3><a id="s199"></a>199. <i>To make Sack thin when it is Ropy.</i></h3> - -<p>Take to 20 gallons of sack 1 pound & half burnt -allome 2 spoonfulls of baysalt beat all this together -half an hour & then put it into your vessel & so let -it stand a week before you perse it.</p> - - -<h3><a id="s200"></a>200. <i>Against the Stone in y<sup>e</sup> Kidneys or Bladder.</i></h3> - -<p>Take oyle refined and mix with it Sugar and -juice of Lemons it is said to dissolve the stone in -the bladder to my Lord Savill.</p> - - -<h3><a id="s201"></a>201. <i>Dr. Butlers Powder against the Stone.</i></h3> - -<p>Take nutmeg and sugar refined well beaten and -mixt together so take a spoonfull of it every -morning in a little quantity of white wine.</p> - - -<h3><a id="s202"></a>202. <i>For the Goute.</i></h3> - -<p>Take raisons of the Sun beaten to a conserve & -spread upon white soft leather laying it to y<sup>e</sup> -greenest place fresh and fresh as you find it dry but it -need not till it be quite dry. probatum.</p> - - -<h3><a id="s203"></a>203. <i>For a Sore Throat.</i></h3> - -<p>Gargle it well when you go to bed with allome -posset drink and if very sore towards a quincey -then lay y<sup>e</sup> curds warme to your Throat. Probatum.</p> - - -<h3><a id="s204"></a>204. <i>For a Cold.</i></h3> - -<p>Take a pint of milk boyle in it a large onion and -at night when you go to bed take out your onion -put thereto 2 or 3 spoonfulls of rosewater sweeten it -either with Sugar or honey of roses & so drink it -warme in your bed 3 nights together forbareing your -supper those nights you take it. probatum.</p> - -<p><span class="pagenum" id="Page_77">77</span></p> - - -<h3><a id="s205"></a>205. <i>For the Piles inwardly.</i></h3> - -<p>Take pilewort leaves and roots with the flowers -of Elder buds the like quantity chopp them small -and boyle them in hogs Lard till it looks green over -a gentle fire then strain it and put in fresh herbs so -do till it is of a very deep green strain it and keep it -for your use take some mutton sewit & mix with the -ointment and make it into suppositors.</p> - - -<h3><a id="s206"></a>206. <i>A Glister for the Piles inwardly.</i></h3> - -<p>Make water into a warme pot & put it into a -glister bag take it presently before it be cold you -take one of these glisters every other day and when -you do not you must use the suppositer but if you are -in great pain you may use them at any time for they -do not worke if you boyle pilewort in broth or grewell -it will do much good, if the pain be violent take -2 quarts of scumme milk put in a good many turnips -sliced and a great deal of the inner rine of Elder boyle -them together 2 hours and pour it into a close stool -boyleing hot and set over it as hot as you can possibly -endure it this cures ye pain be it never so violent if -often bath’d with it & twice a day apply’d hot to ye -place.</p> - - -<h3><a id="s207"></a>207. <i>How to dry Flowers.</i></h3> - -<p>Take single pinks and take ye leaves out of ye -husks and cut y<sup>m</sup> somewhat Long leaving some -of ye white to ye leaves then put them into a flat -glass wherein you have mingled half a spoonfull of -Aquafortis with 12 spoonfulls of water and when the -leaves have layne in the water half an hour or more -take them out one by one and lay them on a paper -y<sup>e</sup> right side down not to touch one another and after -an hour or 2 when the water is well dryed up (as it -will if the paper be laide on a woollen cloth) then -strow them over with fine dry sand till they be all<span class="pagenum" id="Page_78">78</span> -cover’d so let them lye a fortnight in a place where -the sun comes in, in which time they will be dry and -stiff then take them off the fire one by one shaking -off the sand and wipe them between your fingers lay -them in boxes till the winter each colour by themselves -and then bind them up together by the white -part of the leafe that remains till they be of what -bigness you please and so put them into the green -husk which must be kept for them, pickt early in the -year they will keep the better takeing the natural -flowers out of them, rowle a little piece of paper up -and fill the husk with it lay them also in sand till they -be dry use no water to them when you put your -flowers into the husk fasten them with a private stick -by ye green silk you bind them up withall with a fine -needle at the bottom of the husk. So many severall -colours as you have must be put in severall glasses of -water or the colours will not be perfect, Rose buds -are only laid in water 2 or 3 hours and laid out on a -woolen cloth to dry without sand, for marygolds, -primroses, or larke heels or the like are only in sand -without water. Experience must be ye best M<sup>rs</sup> to -teach this art.</p> - -<h3><a id="s208"></a>208. <i>An Aprov’d Diet Drink to be taken every Spring -and Fall from the First of September to the -1<sup>st</sup> of October & from y<sup>e</sup> 1<sup>st</sup> of April to the -Last.</i></h3> - -<p>Take 4 gallons of the strongest wort boyle it to -3 gallons tun it up with good store of barm that -it may work well then make a Canvase bag with a -heazel stick thrust through it and so fasten the bag to -the stick that it may not go within 3 inches of the -bottom of the barrell nor float on the top put these -following ingredients into the bag 6 ounces of scena -6 ounces of polipodium of the oake 7 ounces of bayberrys -huld 2 ounces of anyseeds 3 ounces of aishen<span class="pagenum" id="Page_79">79</span> -keys bruised 2 ounces of sarsafrage wood, 2 ounces of -saldonella, 2 drams of rubarb, let all these be grossly -powdered except the scena, and when it hath done -workeing stop it up close leaving some barm on the -top in 3 or 4 days you may drink of it half a pint in -the morning and 3 quarters of a pint in the evening, -drink a draught of brothe an hour before dinner & -when you go to bed keep yourselfe warme dureing -the time y<sup>e</sup> more you exercise your body ye more -twill work. Probatum est.</p> - - -<h3><a id="s209"></a>209. <i>For Proud Flesh.</i></h3> - -<p>Take half a pound of Sheeps Sewit finely shred -and melt it then strain it and put half a pound of -rozin finely beaten when the rozin is melted put in -3 penny worth of turpentine and boyle it a little together -Keep stiring it; then pour it into cold water -and keep beating of it (changeing y<sup>e</sup> water) till tis -white.</p> - - -<h3><a id="s210"></a>210. <i>To dry a Hamm the best Way.</i></h3> - -<p>Lay your ham before a Good fire turning it sometimes -till it is very hot then pound 2 penny worth -of Salt peeter very small & rub on it & cover it over -and under with half a peck of bay salt which has been -heat very hot in a frying pan till it has almost done -snappering & pour it hot on the ham when the ham is -hot let it Lye in the saltpeeter a fortnight y<sup>n</sup> smoke it.</p> - - -<h3><a id="s211"></a>211. <i>To wash Poynt or any Sort of Lace.</i></h3> - -<p>MAKE you a board of well seasoned Dry Deale, -of 3 boards in bredth well Poynted, and as long -as anything you desine to wash on it naile or brace on -a flaxen Cloth very tight sew your poynt and lace by -the purl and footing very streight on the cloth, then -sew or pin very streight over it a thin canvas or bolter -<span class="pagenum" id="Page_80">80</span>cloth, Soap it all over & pounce it w<sup>th</sup> a brush and -warme water (but gently) till your Ladders come -clean y<sup>n</sup> rince it well and starch it (with white starch -of a thickness just to Jelly when it is cold) with a -spunge but leave not much on it you must dry it -quick (if you cannot abroad) by the fire for fear the -board should stain when it is very dry pull off your -upper cloth hastily to raise a nap on it, then rip it off. -Grey lace must be stiffned with Iceingglass which has -been asoke over night & boyle thin.</p> - - -<h3><a id="s212"></a>212. <i>A Diet Drink for the Kings Evil.</i></h3> - -<p>Take a handfull of egrimony one handfull of -wood Bittony 2 ounces of Lignum vite; 2 ounces -of scena 2 ounces of Sarsaparella, 2 penny worth of -sarsafras, half an ounce of rubarb 2 penny worth of -Hermidatis, Pethimony and Stigados of each one -penny worth fennell seeds and Annyseeds of each one -ounce, a pound of raisons of the Sun, 2 pound of -English liquorish, wash the herbs, Stone the raisons, -Scrape and slice the rest and bruise the seeds and put -them into 2 gallons of fair conduit water and let it -simmer half a day till it comes to one gallon, Strain -it and when cold bottle it stoping it close and when -you use it your Diet must be only dry bread & raisons -of the Sun and mutton roasted dry without basting. -Drink mornings & afternoons & at night about a -Dozen spoonfulls at a time. Probatum est.</p> - - -<h3><a id="s213"></a>213. <i>To make Counterfeit Nants Wine.</i></h3> - -<p>Take 12 pounds of malliga raisons and steep them -in 8 gallons of water about 10 days then barrell -up the liquor and put to it a gallon of the juice of -elder berrys set it in some warme place that it may -work and when tis fine bottle it up and drink it half -a year old half the quantity of fresh reasons put to the -first & half the quantity of juice will make a smaller -sort of wine and may be drank in a little time.</p> - -<p><span class="pagenum" id="Page_81">81</span></p> - - -<h3><a id="s214"></a>214. <i>A Varnish for Deal Floor’d Rooms.</i></h3> - -<p>Take Indian red a quarter of a pound half a -pound of yellow oaker let them be ground by a -grinder of colours as for painting, put these together -and mix them thin with linseed oyle and put some -drying oyle into it wash the rooms with a cloth.</p> - - -<h3><a id="s215"></a>215. <i>To make an Oatmeal Pudding very good.</i></h3> - -<p>Take a pint of great oatmeal set it on the fire in -a pint and half of good milk or cream 3 spoonfulls -of rose water a large flake of mace when tis well boyled -put it into an earthen pan and let stand all night next -day put to it 2 eggs a pound of beef sewit a little -canded citheron & orange peel (if you like it) sweeten -it to your taste and put to it a cold custard made as -followeth Take a pint of sweet cream, boyle it with -mace put to it ye yolks of 6 eggs & 2 whites stir it -till it be cold add a little more rosewater put some bits -of marrow on top and let it stand a little in a moderate -oven so Serve it in.</p> - - -<h3><a id="s216"></a>216. <i>For Mother Fitts in a Woman.</i></h3> - -<p>Get the after birth of a woman with her first -child take off the string then put it into a pot -with 3 nutmegs shaved thin a pinte of white wine a -handfull of sweet time put these into an oven to dry -it till it will powder and search it through a fine sive. -Give as much every morning and night as will lye on -a 6 pence in a Spoonfull or 2 of Sack take it Spring -and fall for 3 changes of the moon 3 days before the -new moon & 3 days after & 3 days before the full.</p> - - -<h3><a id="s217"></a>217. <i>The Milk Water.</i></h3> - -<p>Balme spearmints, wormwood, of each 6 handfulls -12 handfulls of cardus all Shred lay these all -night to steep in 6 quarts of new milk and the next<span class="pagenum" id="Page_82">82</span> -morning draw it off. Ye Lady Downs adds angelicoe -& to every still full an ounce of liquorish & sweet -fennell seeds.</p> - - -<h3><a id="s218"></a>218. <i>For Deafness.</i></h3> - -<p>Put ground Ivy one leafe into each ear rowle it -up but not too hard put it in fresh morning and -evenings.</p> - - -<h3><a id="s219"></a>219. <i>A Water for any Sore or Sore Eyes.</i></h3> - -<p>Take 2 ounces of allume one ounce of white -copperis, half an ounce of baysalt, boyle these in 2 -quarts of runing water till half be wasted and when -tis cold put into the bottle with it one penny worth -of camphire then stop it close and twill keep 7 years.</p> - - -<h3><a id="s220"></a>220. <i>For Convultion Fits.</i></h3> - -<p>Take single piony roots take of the out side and -cut them as thin as Groats Dry them on a sheet -of paper in a fire pan, pound and search them fine and -give to a child as much as will lay on a silver 2 pence -in a spoonfull of small beer and give another after it -give this twice a day, 3 days after the change and full -of the moon, and if continue make a Issue in the arme -if the convultion be in the head Take a grain of -musk divide it into 2 parts put it into a little linnet -and tye it up in fine rags and put them into the ears -and let it stay there a month. Take featherfew and -wormwood of each a like quantity stamp them and -take the juice put to it a little Crab vinegar and shave -in a little assafetita wet 2 pieces of old cloth in this -and put them over ye ears & let them come out over ye -face to reach the nose that the child may always -smell it.</p> - - -<h3><a id="s221"></a>221. <i>Another for Convultions.</i></h3> - -<p>Take a Cat of a quarter old or younger (for a -boy a She cat for a Girl a he cat) cut off the head -and hold the head in one hand and the body in the<span class="pagenum" id="Page_83">83</span> -other over a bason that you may catch the blood that -comes out of both parts, then take the breast milk of -a healthy woman (if for a boy a girls milk and if for -a girl a boys milk) then take a little of the blood -alone and anoint the stomach with it, then put 2 -spoonfulls of ye milk and mix it well with the rest of -the blood, then set it on a Chaffendish of coals till tis -warme then take it off and strain it and give the child -as much as it will drink and fast an hour after it give -this but once and that as soon as a fit is past let the -child have a little assafetita ty’d in a rag & hung about -the neck, dip it in Crab vinegar often.</p> - - -<h3><a id="s222"></a>222. <i>The Water for the Fits.</i></h3> - -<p>Take rue feverfew wormwood of each a like -quantity and now & then when fainty or in a fitt -sweeten it with Sirrop of Jilly flowrs give 2 or 3 -spoonfulls.</p> - - -<h3><a id="s223"></a>223. <i>For very strong Fitts or Fitts in Great People.</i></h3> - -<p>Take the outlandish single piony roots and cut off -y<sup>e</sup> outside of them then slice them as thin as -possible and dry them just enough to be made into -fine powder give to a child as much as will lye on a -2 pence and to a great body twice as much 3 days -before the full and 3 days after the same time before -and after the change in a spoonfull of black cherry -water and at any time if the fits be strong you may -give it after the fit is just over and give 2 spoonfulls -of the water after it.</p> - - -<h3><a id="s224"></a>224. <i>Another for Convultions if that should faile.</i></h3> - -<p>Take the missleto that grows on an oake (if you -can get outlandish tis the best) the leaves of it -you must dry on a sheet of paper make it into very -fine powder and give it by the former method but -you may change the black cherry water and give it in<span class="pagenum" id="Page_84">84</span> -water from green missleto if you can get it. besure -let not those y<sup>t</sup> are troubled with fits eat anything hot -that is made of flour as pudding or hot bread nor any -thing of that kind. Let them drink almond drink to -a quart of water put a quarter of a pound of blancht -almonds stamp them very fine then pour ye water -upon them, then pound them again then strain y<sup>e</sup> -water through them again do so 3 or 4 times till all -the goodness is gone then set it on the fire and let it -boyle a little then sweeten it to your taste (you must -scumme it) Take 3 or 4 spoonfulls at a time they -may eat eggs or pottatoes or any such light food. Let -them eat also as followeth Steep a good handfull of -great oatmeal (just bruised) in a quart of water the -next morning strain it out and boyle it to a jelly.</p> - - -<h3><a id="s225"></a>225. <i>For Cankers in Man Woman or Child.</i></h3> - -<p>Take a new laid egg break the little end pour out -all the inside pull out the bottom skin and turn -the egg down to let out all ye water then take half -the yolke of the egg one spoonfull of honey if for a -child 5 tops but for a great body 7 buds of Southernwood -shred as small as you can, grate in as much -ginger as will lye on a groate beat all these together -till they look whitish then boyle it in y<sup>e</sup> egshell set in -the embers stiring it with a flat scuve and when the -Southernwood turns brown then strow in as much -common allom as the bigness of a hazle nut pounded -fine let it boyle a little longer then take it off and let -it coole. put it cold into the mouth if in the throat -swallow a little (but dont rub the mouth) y<sup>e</sup> 1<sup>st</sup> thing -in ye morning fast almost an hour after it.</p> - - -<h3><a id="s226"></a>226. <i>To draw up the Pallet.</i></h3> - -<p>Take aquavite q<sup>rt</sup> white 2 spoonfulls thicken it -with grated nutmeg and put some of it pretty -thick just on the close of the head behind & wind the<span class="pagenum" id="Page_85">85</span> -locks round a bodkin over it to keep it fast on (and -not remove in 2 or 3 days) & strike up the head and -temples with it if the pallet be inflamed bleed in the -arme.</p> - - -<h3><a id="s227"></a>227. <i>A Water for Fits.</i></h3> - -<p>Vervain feverfew wormwood of each a like -quantity distill it and take 3 or 4 spoonfulls at a -time sweeten’d with Sirrop of Cloves.</p> - - -<h3><a id="s228"></a>228. <i>For a Purge that works upward.</i></h3> - -<p>Take 12 bay leaves and rist them a little lemon -peel a few cloves a little sliced nutmegs boyle -these in vinegar and let the person hold his mouth -open over the steem of it this will stop any vomiting.</p> - - -<h3><a id="s229"></a>229. <i>A strong Vomit for the Falling Sickness.</i></h3> - -<p>Take fox glove leaves and ye leaves of oake fern -of each a handfull boyle them in a quart of ale -divide it into 3 parts and take it 3 mornings as vomits -are ordered.</p> - - -<h3><a id="s230"></a>230. <i>A Pomatum for the Face.</i></h3> - -<p>Take 2 ounces of the oyle of benn half an ounce -of Spermacitty 1 ounce of Deers sewit if you use -all Spermacitty you must have an ounce & half.</p> - - -<h3><a id="s231"></a>231. <i>A Pectoral Drink for a Cough.</i></h3> - -<p>Take 2 quarts of middle beer maiden hair hisop -and rosemary of each a handfull half a pound of -sliced landfiggs a pennyworth of annyseeds bruised and -a pennyworth of liquorish sliced boyle these together -till it comes to a quart then strain it and sweeten it -with an ounce of white Sugar Candie take 4 spoonfulls -in the morning and as much at night shaking the -bottle before you pour it out.</p> - -<p><span class="pagenum" id="Page_86">86</span></p> - - -<h3><a id="s232"></a>232. <i>To make Black Cherry Brandy.</i></h3> - -<p>Take a dozen pound of cherrys pickt from the -stalks and bruised put a gallon and half of brandy -3 quarters of a pound of double refined Sugar, cloves, -mace and cinnamon of each a pennyworth 1 nutmeg -sliced put it into a great glass or runlet and let it stand -close stopt 3 weeks then draw it off as much as will run -clear if you please put up more brandy to ye rest according -to your judgement and stop it up close again.</p> - - -<h3><a id="s233"></a>233. <i>For a Looseness in a Lyeing Inn.</i></h3> - -<p>Take 3 nutmegs and grate them and an ounce of -loafe Sugar put these into a quart of Spring water -and boyle it to a pint and give 2 or 3 spoonfulls at a -time.</p> - - -<h3><a id="s234"></a>234. <i>For the Palsey and Giddiness in the Head.</i></h3> - -<p>Make conserve of Rosemary flowers Bittony -flowers Sage flowers severally begin with the -rosemary Take the bigness of a large nutmeg at a time -last at night and first in the morning for 3 days y<sup>n</sup> -rest 3 days and do ye like by the bittony then rest 3 -days again and in like manner take the Sage and so -go round again as often as is occasion for it with these -or at any other time drink some of Dr Stephens -water to be found at ye 182 Rect.</p> - - -<h3><a id="s235"></a>235. <i>For the Wind in the Blader.</i></h3> - -<p>Take 9 bees pound them and put them to a -quarter of a pint of ale stir it well together and -strain it sweeten it with honey give it the afflicted -persons to drink they must till it has work’d.</p> - - -<h3><a id="s236"></a>236. <i>An Ointment for the Gout or any Swelling.</i></h3> - -<p>Take cammomile tops and liverwort (after the -woollyness is cropt off) of each a good handfull -wash them clean and dry them in a cloth mince and<span class="pagenum" id="Page_87">87</span> -bruise them then boyle them in a pipkin or bellskillet -in a quart of sweet cream till it comes to butter then -strain out ye herbs and keep it in a pot close cover’d -anoint any place that is afflicted this must be made in -ye month of may.</p> - - -<h3><a id="s237"></a>237. <i>A Stagg Powder for Fainty or Hot Bloomes & -Tremblings at Heart.</i></h3> - -<p>Take the grissle or bone that grows in the heart -of a Stag dry it on paper then powder and search -it fine and take as much of it as will lye on a 3 pence -in half a wine glass of Sack 3 mornings fasting, fast -an hour after it.</p> - - -<h3><a id="s238"></a>238. <i>For Deafness.</i></h3> - -<p>Take the Ivy that have white strings in it and -pound it put some of it into the ear and let it lay -there all night.</p> - - -<h3><a id="s239"></a>239. <i>For an Imposthume or Gathering.</i></h3> - -<p>Take half a pint of Sallet oyle and a good handfull -of cammomile pound it and put it into the -oyle in an earthen pot and set it in a oven or the -chimney corner and let it stand there 48 hours then -strain it out and anoint the place that is swelled keep -it in a bottle close stopt if any inward imposthume -take venice treacle methridate and leafe gold mixt together -take y<sup>e</sup> quantity of a small nutmeg ye last thing -at night for 4 or 5 nights together.</p> - - -<h3><a id="s240"></a>240. <i>For a Sore Throat.</i></h3> - -<p>Take tops of rosemary fennell sage marygolds with -the black middles sinkfoins of each a like quantity -a good handfull altogether. a little cammomile boyle -it in a quart of ale till tis very strong of the herbs then -strain it and sweeten with honey or Sugar, you may -boyle a piece of gold or a gold Ring if you please in it.</p> - -<p><span class="pagenum" id="Page_88">88</span></p> - - -<h3><a id="s241"></a>241. <i>For the Stone Collick, or Gravell in ye Kidneys.</i></h3> - -<p>Take a quart of white wine or renish and burn it, -take mouse-ear pellitory of the wall, and nettle -tops with the seeds and a few Juniper berrys boyle -these in Spring water till all the vertue is out then -strain it and put the water to the wine and bottle it up, -drink a wine glass (sweetened with Sirrop of elder -berrys and De-althea & horse raddish and squeez in -some juice of lemon) once a day. Approved D<sup>r</sup> May.</p> - - -<h3><a id="s242"></a>242. <i>For ye Same when ye Person is much weakened -by pain. Dr May.</i></h3> - -<p>Conserve of roses purslane water, plantain -water of each 2 ounces, Sugar of roses one ounce, -Red correll, blood stone, bole-armeniack, Brasigelata -of each half a dram, troses of amber one scruple, oyle -of vitriol 5 drops whites of eggs beat to water sirrop of -yarrow, Comfry, Shepard pouch, Bittony of each an -ounce all mixt.</p> - - -<h3><a id="s243"></a>243. <i>To make a Fume to fetch up the Mouth.</i></h3> - -<p>Take rosemary fennell sage, marrygolds, Cammomile -and balme and sinkfoin a few cloves bruised, -and the rine of a lemon boyle all these in milk and -water when tis very strong put it into a close mugg -and put a cloth over the head and put a gold ring between -the teeth to keep the mouth open and if the -throat be very bad throw little bits of butter into the -mouth then hold the mugg with the stuff as hot as -you can suffer under your mouth and hold it till cold -and try to sleep; and besure to keep the head warme -after it.</p> - - -<h3><a id="s244"></a>244. <i>For Scalds Burns or Childblains.</i></h3> - -<p>Take half a pound of deers or mutton sewit pick -it clean and melt it Take a handfull of the Ivy -with white streaks pick it clean and shred it small and<span class="pagenum" id="Page_89">89</span> -take one spoonfull of goose dung set it on the fire -and boyle it till the leaf will break Dry and crimp -them then strain it and keep it for use in a gallypot.</p> - - -<h3><a id="s245"></a>245. <i>A Poultise for Burns or Scaulds.</i></h3> - -<p>Take half a pint of milk 2 spoonfulls of grat’d -white bread take Singreen and cut off the red -edge and pound it and take 2 spoonfulls of the juice -and put into ye milk and bread and a spoonfull of -damask rose leaves shred mixt and let it boyle altogether -very well to the thickness of a poultise then -take it off the fire & put into it a spoonfull of civill -or Sallet oyle. this poultise must be laid upon ye -foregoing ointment till ye flesh is grown even & then -leave off this poultise and use only y<sup>e</sup> ointment to -skin it.</p> - -<p>If the sinews are injured take Snails with their -house & prick them whence will come a water with -which anoint y<sup>e</sup> wound with a feather before you lay -on the poultise, change y<sup>e</sup> poultice twice a day.</p> - -<p>If any watery humour feeds ye wound then make -a plaister with y<sup>e</sup> white of an egg wheat flour bole-armeniack -& vinegar and lay it above the wound.</p> - -<p>To bring the skin to the couler again Take a handfull -of parsley roots washt & scraped very clean & -shred very small boyle them in half a pint of cream -and anoint therewith.</p> - -<p>If the Scauld or burn is on the head when the -wound is well anoint it with honey to make ye hair -grow again.</p> - - -<h3><a id="s246"></a>246. <i>To make Pidgeons increase.</i></h3> - -<p>Take 2 gallons of water in a pot or kittle and -hang it over the fire, and put in half a peck of -Salt, one peck of fetches 2 pound of comming seed -and 3 ounces of annyseeds let these continue over the -fire till the begin to boyle, then strain the seeds from<span class="pagenum" id="Page_90">90</span> -the liquor and dissolve in the liquor 2 ounces of -Assafetita, and pour in 3 ounces of oyle of Spike and -a pint of aquavite w<sup>th</sup> this liquor wash your dove or -pigion holes and cast y<sup>e</sup> seeds on a table in the house -for the pidgeons to feed on you may use this immediately -after they have done breeding & a month -before they begin to breed.</p> - - -<h3><a id="s247"></a>247. <i>For the Palsey.</i></h3> - -<p>Take half a handfull of Bittony and boyle it in -a pint of milk wrist the herb before you put it -in that it may be very strong of it, then turn it with -beer and drink a draught of it sometimes and take -rosemary and bittony of each a like quantity still -them and put 2 spoonfulls of the water in a glass of -beer and drink it every morning fasting or sometimes -give as much powder of bittony dryed and searched -as will lye on a groat in a glass of canary, or a draught -of y<sup>e</sup> forementioned liquor.</p> - - -<h3><a id="s248"></a>248. <i>To keep the Skin from breaking where y<sup>e</sup> Dead -Palsey is.</i></h3> - -<p>Take 2 quarts of cream and one pound of mutton -sewit pickt clean and shred small, boyle these -together to an oyle anoint a cloth with it & lay on -Searcloth-wise if it be on a part convenient, but if -the whole side is dead, you must have enough dipt -to Lay on.</p> - - -<h3><a id="s249"></a>249. <i>To draw out Fire when tis just burnt.</i></h3> - -<p>At first lay on Guzzle Dirt let it lay on an hour -then wash it off, cut the blister and lay on a -plaister made with a spoonfull of honey and the -quantity of a small nutmeg of black soap mixt well -together, let it Lay on 12 hours & then lay on the -<span class="pagenum" id="Page_91">91</span>poultise at y<sup>e</sup> 245 Receit.</p> - - -<h3><a id="s250"></a>250. <i>For the Stone.</i></h3> - -<p>Distill 3 pints of white wine, 4 pound of -onions 2 pound of Sugar.</p> - - -<h3><a id="s251"></a>251. <i>For the biteing of a Madd Dog.</i></h3> - -<p>Take primrose leaves and roots box leaves and -pennyroyall of each a like quantity and half as -much rue cut small put them into a quarter of a pint -of warm milk, give it to dogs, Sheep, or Cows.</p> - - -<h3><a id="s252"></a>252. <i>For a Poisoned Dog.</i></h3> - -<p>Take half an ounce of long pepper half an ounce -of madder an ounce of white Elebore pounded -very small together put a 3<sup>d</sup> part of it into a pint of -warme milk and Give at once as much of the powder -of white Elebore as will lye on a 6 pence in half a -pint of cow hot milk it is a preservative for dogs, -pigs, or Cows, or any beast bit with a mad dog.</p> - - -<h3><a id="s253"></a>253. <i>To Rost a Leg of Mutton.</i></h3> - -<p>Take a leg of mutton cut out all the inside and -(leave the skin whole) chop it small with sewit -and some bacon cut in long slips, season it w<sup>th</sup> Salt -and nutmeg Cloves and mace, Sweet marjorum & -time mincet very small put your meat into your leg -of mutton again so rost it make some of it into balls -& sawcidges, take a loine of mutton half rosted, cut -it in steaks and stew it in water put in some wine and -the gravey, season it high with pepper and salt, put in -an onion and a bundle of sweet herbs a little Shallot -a spoonfull or 2 of vinegar, Some orange and lemon -some brown buds & pickled mushrooms Take up -your meat thicken it with the yolk of an egg or 2 -put in a little Sweet butter & some Capers so dish it -puting the leg of mutton in the middle of the haish.</p> - -<p><span class="pagenum" id="Page_92">92</span></p> - - -<h3><a id="s254"></a>254. <i>To make an Orange Pudding.</i></h3> - -<p>Take half a pound of almonds blancht beat them -in a morter with a little rosewater Take a quart -of cream and 3 quarters of a pound of Sugar, and the -yolks of 10 eggs 3 quarters of a pound of butter, the -yellow rines of 3 oranges mince’t small, mix all these -together lay very good puff past in the bottom of the -dish and cover over the pudding w<sup>th</sup> the same 3 -quarters of an hour will bake it. Some add muske or -Ambergreese.</p> - - -<h3><a id="s255"></a>255. <i>To make a Tansie.</i></h3> - -<p>Take 16 eggs and but 6 whites beat them very -well put into them some Sugar and Sack, then -beat them again then put a pint of cream boyling -Coulour it with the juice of Spinnage, green wheat, or -prime rose leaves mix it well and sweeten it to your -taste so let it stand till you frye it when first course is -served in then frye it with sweet butter, it must be -stir’d and fry’d very tender, & when enough dish it -Strew on Sugar & Garnish it with orange or lemon.</p> - - -<h3><a id="s256"></a>256. <i>Sauce for Boyled Fish as follows.</i></h3> - -<p>Take Sampire and capers a like quantity and a -little scalded parsley and mince it all together, -mix it with white wine wherein anchovise has been -dissolved, a piece of butter a little nutmeg & a blade -or 2 of mace Scauld it together pour it on the fish & -Garnish it with lemon and barberrys.</p> - - -<h3><a id="s257"></a>257. <i>To make a Quakeing Pudding.</i></h3> - -<p>Take a pint of cream boyle a nutmeg cut in -pieces in it and a good quantity of mace, 8 eggs -and 4 whites beat them and then mix them with the -cream with a spoonfull of grated bread or biskit & a -spoonfull of fine flour a little salt, a quarter of a pound -of Sugar, stir it well together till tis of the thickness of<span class="pagenum" id="Page_93">93</span> -batter take a thick bag and wet it and rub it with -flour tye it up round and put it into a pot of boyleing -water & turn it up and down at the 1<sup>st</sup> boyling that -it may not settle thicker in one place than another so -let it boyle an hour the Sause is white wine butter and -Sugar & nutmeg.</p> - - -<h3><a id="s258"></a>258. <i>Pickle for Brawn to last a Quarter of a Year.</i></h3> - -<p>Take 9 gallons of water 2 handfulls of baysalt, -or other salt an ounce of cloves and mace, white -pepper of each an ounce & of Jamaico pepper, put it -all in whole boyle it an hour boyle it in a quart of -milk Scumme it clean as it boyles, leave the spice in -the bottom for the liquor to feed on & keep it sweet -let it stand to cool till the next day and when cold put -in y<sup>e</sup> brawn let it stand in a cool place.</p> - - -<h3><a id="s259"></a>259. <i>To stew Eels.</i></h3> - -<p>Cut them into pieces as long as your finger put -them into a flagon without water season them with -pepper and salt and nutmeg and large mace a bundle -of sweet herbs & an onion or 2 set the flagon in a -Skillet of water over the fire so let it stue shake the -flagon sometimes softly when they are half stew’d put -in a spoonfull or 2 of white wine, Sider or vinegar & -when ready put a good piece of butter into them and -shake them in ye flagon then dish them upon sippets -you may put in shrimps & oysters if you like it.</p> - - -<h3><a id="s260"></a>260. <i>To bake a Bullocks Head.</i></h3> - -<p>Breake all the bones when it is slit then season -it well w<sup>th</sup> pepper and Salt put it into a pot with -some water (& a faget of herbs if you please) and -bake it with houshold bread while it is hot take out -all the bones & place it very close in a small earthen -pot that is very deep, and pour in some of the liquor<span class="pagenum" id="Page_94">94</span> -on it (whilst hot) press it close and when cold take it -out & serve it at 2<sup>d</sup> course with mustard and sugar -Garnish it w<sup>th</sup> lawrell leaves & curles of the Vine.</p> - - -<h3><a id="s261"></a>261. <i>A Goosberry Fool.</i></h3> - -<p>Take a pint of Gooseberrys boyle them and -strain them take the yolks of 6 eggs beat them -and put them together a little mace sweeten it w<sup>th</sup> -Sugar to your taste Stir it over the fire till tis thick -enough.</p> - - -<h3><a id="s262"></a>262. <i>To dress Soales a fine way.</i></h3> - -<p>Take a large pair of Soales and flay them on -both sides lay them in a Stow pan with some -butter, claret wine and anchovise, Stew them close -cover’d and serve them to table with orange or -lemon.</p> - - -<h3><a id="s263"></a>263. <i>A Pasty Crust.</i></h3> - -<p>A peck of flour 4 pound of butter and 8 eggs -and whites. Rub the butter in breake in the eggs -and mix it with cold water.</p> - - -<h3><a id="s264"></a>264. <i>Puff Paste.</i></h3> - -<p>Take a quart of flour and 2 eggs mix it with cold -water then rowl in a pound of butter and strew -flour between, beat it with a rowling pin & rowle it -3 or 4 times over.</p> - - -<h3><a id="s265"></a>265. <i>Sauce for Boyled Mutton.</i></h3> - -<p>Put a good handfull of capers into near a pint of -claret wine and some nutmeg let it stew on coles -& stir in some butter.</p> - - -<h3><a id="s266"></a>266. <i>Sauce for Rost Shoulder of Mutton.</i></h3> - -<p>Beat the yolks of 2 or 3 eggs very well, put into -them a quarter of a pint of white wine, a whole -onion a blade of mace a little salt, stir these over a<span class="pagenum" id="Page_95">95</span> -chaffendish of coles till tis pretty thick save the gravey -of the mutton & put into it a little Samphire and -capers, let it not boyle after ye capers are in, take out -the onion and pour the sauce on the mutton and -serve it in.</p> - - -<h3><a id="s267"></a>267. <i>A White Pot.</i></h3> - -<p>Take a quart of new milk boyle in it a nutmeg -quarter’d and cinnamon take out the whole spice -and put in some slicet manchet and cover it close till -tis cold then breake the bread with a Spoon put in -some eggs sugar & salt and a piece of butter, the oven -must be no hotter than for a custard, or you may bake -it on a chaffendish of coles leaveing embers on an iron -plate on y<sup>e</sup> top.</p> - - -<h3><a id="s268"></a>268. <i>A Sauce for all Stew’d Meats.</i></h3> - -<p>Take all sorts of sweet herbs some onions Shred -them all together small Set it on the fire in a -Skillet of water and vargise and salt and mace when it -is boyled almost away put the yolks of raw eggs and -thicken it over the fire and keep stiring then stir in a -good piece of butter this sauce is proper (also) for -mutton, lamb, the head and purtenances, or veal -rost’d or boyled.</p> - - -<h3><a id="s269"></a>269. <i>To make Almond Puddings.</i></h3> - -<p>Wash half a pound of almonds in 2 or 3 waters -then blanch them in cold water in which they -have lain in all night then beat them very small puting -now and then a Spoonfull of rosewater to keep them -from oyling, then put them into a quart of sweet -cream and the yolks of 12 eggs well beaten, 3 quarters -of a pound of Sugar and as much butter the -rine of 2 lemons pared very thin and mincet very -small stir all these together & bake it under puff -paste or you may beat the butter with the almonds.</p> - -<p><span class="pagenum" id="Page_96">96</span></p> - - -<h3><a id="s270"></a>270. <i>To make Puddings 4 in a Dish.</i></h3> - -<p>Take a quart of good sweet cream & make pap -with it & fine flour pour it forth and stir in 6 -eggs sweeten it with Sugar and a little Salt some -grated nutmeg, a little mace, some rosewater, a little -grat’d bread, couler one of the puddings with spinnage -and put currants in another, & 2 plain, put them -in wooden dishes being first butter’d and tye a flour’d -cloth over them put them into boyling water and let -them boyle an hour stick them (when they are dish’t) -the green one with rosemary leaves thick the plain -ones w<sup>th</sup> blancht almonds & that with fruit with canded -orange peel, y<sup>e</sup> sauce butter and sugar and Sack & a -little nutmeg you may put in some rosemary if you -please.</p> - - -<h3><a id="s271"></a>271. <i>To stew Pidgeons.</i></h3> - -<p>Take them and cut them in halfs and season them -with pepper and salt put the gibblets in the stewing, -fry 6 or 7 rashers of bacon & put into ye stewing -liquor and all stew them in Sider ale and water a bundle -or sweet herbs 2 onions a piece of butter and serve -it up.</p> - - -<h3><a id="s272"></a>272. <i>To Boyle a Powder’d Haunch of Venison.</i></h3> - -<p>Boyle it with a piece of beef when tis half boyled -stuf it with time, marjerome, Savory, and Pennyroyall -mincet small with a little sewit then boyle it -till tis ready then lay in boyled turneps in the dish -cut in round slices then lay in the venison and strew -it with pepper.</p> - - -<h3><a id="s273"></a>273. <i>To Rost a Carpe.</i></h3> - -<p>Open and wash it clean, Strip time parsley, sweet -marjerom of each half a handfull mince them and -incorporate them in half a pound or 3 quarters of -butter mould it up and put it in the carps belly & sew<span class="pagenum" id="Page_97">97</span> -it up but first season the belly with pepper salt and -mace and a little ginger bind him on with pack thread -fast to the spit, baste it first with butter afterwards with -his own driping very often, when you feel it tender -under the skin it is enough for sauce take the driping of -him & y<sup>e</sup> herbs out of his belly and 3 or 4 spoonfulls -of white wine boyle it together and serve it up.</p> - - -<h3><a id="s274"></a>274. <i>A Chicken Pye w<sup>th</sup> Sweet Seasoning.</i></h3> - -<p>Take half an ounce of cloves mace nutmeg, a -little pepper a small quantity of Sugar, 2 ounces of -Suckets and marrow, dates lemon peel grapes or -green goosberrys according to ye season of the year so -bake them and when it comes out the oven cut -open the lid and pour in a caudle made with half a -pint of white wine a piece of butter the yolks of 2 or -3 eggs stir’d over the fire till tis thick.</p> - - -<h3><a id="s275"></a>275. <i>To coller Eels.</i></h3> - -<p>Skin the eels and cut them open take out the back -bone Take nutmeg cloves & mace beaten & some -salt and strew along ye eel & lay another eel upon -that, then strew more & lay on another then rowle it -up round like a coller of brawn tye it in a clean cloth -boyle it till it be tender in water and salt and a little -vinegar keep it in the same liquor a week.</p> - - -<h3><a id="s276"></a>276. <i>To pickle Trouts or Salmon.</i></h3> - -<p>Draw them at the gills, wash them clean and dry -them in a cloth then lay them in a dish at length -& pour vinegar all over them then strow salt over -them (not to much) let them stand in that pickle an -hour or 2 then take water enough to make a pickle -to cover them and put into it a reasonable quantity of -ginger, pepper cloves and mace, with a bundle of -sweet herbs let it boyle half an hour then put in your -fish vinegar & salt altogether so let it boyle till tis<span class="pagenum" id="Page_98">98</span> -enough, if the pickle be not sharpe enough add more -vinegar, and make it to your taste as soon as tis ready -take out the fish & when the pickle is cold pour it on -them, this way will make them eat good and firme -and look very well when they are in season.</p> - - -<h3><a id="s277"></a>277. <i>A Lumber Pye.</i></h3> - -<p>When you have any cold veale Turkey Capon -or rabbit a small quantity will serve mince it -very small. put about twice as much sewit minced fine -grate a penny loafe & put into it mince a few sweet -herbs as marjorum, penny royall, Spinnage &c., season -it with nutmegs Sugar cinnamon a little Salt, rose -water a little verjuice 5 or 6 eggs some currants worke -it up altogether between your hand then put it into -the pye, and put upon the meat marrow dates, lemon -and orange peels canded and citheron and Suckets -slicet lemon and some barberrys when it is baket fill -it up with a good liquor made of half a pint of vergise -the juice of a lemon butter and sugar and thicken’d -with eggs like Caudle y<sup>e</sup> bread will soake a great deal.</p> - - -<h3><a id="s278"></a>278. <i>To make Spanish Biskits.</i></h3> - -<p>Take the yolks of 10 eggs and the whites of 5 -and a pound of sift’d loafe Sugar half a spoonfull of -orange flower water beat all these together 3 quarters -of an hour then shake in 12 ounces of fine flour and -beat it a quarter of an hour more, have the pans -ready butter’d & almost fill them let not the oven be -to hot very little will bake them and slide them out -before the pans are cold.</p> - - -<h3><a id="s279"></a>279. <i>To pot Hare.</i></h3> - -<p>First take all the meat clean from the bones and -beat it very well as to draw out all the sinews and -strings then season it with cloves mace and white<span class="pagenum" id="Page_99">99</span> -pepper pounded very fine there must be as much -again pepper as other spices then mixt it with a sufficient -quantity of salt, season the meat and work it -in your hands then have ready some thin slices of fat -bacon free from rasty and take a narrow high crutch -and put a little butter in the bottom of the pan then -a laying of slices of bacon then a laying of hare then -bacon, so do till all is in the pot, lay good store of -butter upon top and paste it very close let it be close -stopt in the oven 3 hours, then press it into your -other pot with the back of a spoon very Close puting -over it 6 spoonfulls of the butter it was baked in. So -let it stand till the next morning then fill it up with -the same butter if that be not enough add more the -pot must be dry’d at y<sup>e</sup> fire.</p> - - -<h3><a id="s280"></a>280. <i>To wash Gloves.</i></h3> - -<p>Take yolkes of eggs and wheat flour and rub -over the gloves like soap then take a hard brush -and warme water and lay them on a board and scowre -them well then take whiteing and water and mix it -as thick as batter and dip your gloves in it and when -they are half dry draw them on your hands and when -they are dry beat out the dust and Gum them with -gum dragon with a spunge the gum must be steep’d -with cold water the Coulours are Spanish brown oaker, -umber and red ledd.</p> - - -<h3><a id="s281"></a>281. <i>Eye Water.</i></h3> - -<p>Red rose water and white rose water of each a -penny worth, 2 penny worth of powder of Putty -a quarter as much white Sugar candy shake it altogether -in a bottle & drop it into y<sup>e</sup> eyes night and -mornings.</p> - -<p><span class="pagenum" id="Page_100">100</span></p> - - -<h3><a id="s282"></a>282. <i>A Rich Cordiall.</i></h3> - -<p>Two pound of double refined Sugar a quart of -fountain water 3 quarts of the best brandy a drame -of oyle of cloves, an ounce & half of spirit of Saffron, -6 grains of musk, saffron 2 scruples ambergreese 2 -grains put the water and Sugar over the fire till well -dissolved and scummed then strain it into a gallon -glass with the brandy mix the other ingredients in a -stone morter very well tye up the Saffron in one little -bag and the musk in another and let them hang into -the cordial, which will be of an amber Coulour.</p> - - -<h3><a id="s283"></a>283. <i>The Lady Ashfields Angellot Cheese.</i></h3> - -<p>Take 4 quarts of milk warme from the cow, -Stroakings is bests, or 2 quarts of cream, a quarter -of a pint of runnet or a little more, & when it is all -together stir it well and let it stand till tis come very -hard then take it up without breaking of it and put -it into your vate very softly when it is all in let it -stand till night if made in the morning then put a -little salt at each end and so turn it twice a day salting -it every time you turn it for a week or ten days then -slip it out of the vate and pin a cloth about it till its -coat be hardned when hardned wipe off the salt and -butter them to keep.</p> - - -<h3><a id="s284"></a>284. <i>Angellot Cheese.</i></h3> - -<p>To a gallon of new milk 2 quarts of sweet cream -2 or 3 spoonfulls of quick runnet Stir it well together, -let the curd when come into y<sup>e</sup> vate without -breaking it will be all day filling, when in the vate let -it stand 2 or 3 days turning it twice a day salting it at -each end lightly and 2 hours after wipe off the salt -with a dry cloth slip them out w<sup>th</sup>out breaking if -tender bind them in cloths you must have your milk -only warm from the cow your cream cold run it in a -paile just washt with hot water turn not the vate till<span class="pagenum" id="Page_101">101</span> -the next morning, if you leave any salt on twill corrupt -the cheese let them dry in a wet cloth chang’d every -morning when they are very hard spred sweet butter -over them, keep them in sweet wheat straw change -them once a week.</p> - - -<h3><a id="s285"></a>285. <i>A Thick Cheese.</i></h3> - -<p>Take 18 gallons of new milk 2 or 3 quarts of -cream put a pint of good quick runnet when it -is come gether it together with your hands drain out -all the whey and wash it with warme water not to hot -cut the curd very small and strewing it about a pint -of salt strewing it in as you cut it then strain away the -water then put it into your vates thin ones first to -press out the water well then put the curd out into -your thick vate besure to fill it full that it press close -let it stand in the press 2 days and 2 nights, when well -press’d rub salt on the outside as on other cheeses, -when hard if any chink be in them rub them with -fresh sweet butter keep them in a dry place a year old -you may eat them.</p> - - -<h3><a id="s286"></a>286. <i>Almond Butter.</i></h3> - -<p>Take a dish of butter boyle 2 eggs rare put the -yolkes to the butter take 30 blancht almonds -beaten fine with rose water or orange flower water -Stir them in the butter strain them through a Cloth -with a fit quantity of Sugar.</p> - - -<h3><a id="s287"></a>287. <i>To Fat Poultrey.</i></h3> - -<p>For pullets or Capons take barley meale 3 parts -and figg dust of oats one part and make crams of -it in paste feeding them twice or thrice a day & for -drink let it not be water, but broken beer mixt with -the powd<sup>r</sup> of chalke and sowe up their vent holes with a -needle & thread this fats them in 14 days therefore -<span class="pagenum" id="Page_102">102</span>kill them or they will die w<sup>th</sup> fat.</p> - - -<h3><a id="s288"></a>288. <i>S<sup>r</sup> William Buttons for those w<sup>ch</sup> make Bloody -Water.</i></h3> - -<p>Take of red single holliehocks leaves and still -them in a rose or ordinary still (the leaves of the -flower) and of this water drink 4 or 5 spoonfulls -then take of conserve of white lyllies, made of the -leaves of the water lillies the quantity of a walnut a -week or 10 days as you shall find good in it more or -fewer days by him Probatum.</p> - - -<h3><a id="s289"></a>289. <i>A Purge of the Lady Binions.</i></h3> - -<p>Take 3 drams of rubarbe and put in it a quarter -of a pint of white wine seting it a stoop 12 -hours then take it out of the embers in w<sup>ch</sup> you must -set it to steep and let it cool a little then put to it one -ounce of Sirrop of roses if easie to worke if hard one -ounce and half and drink of it blood warme & when -it works take a drink of posset drink between every -workeing.</p> - - -<h3><a id="s290"></a>290. <i>Another of hers for the Green Sickness.</i></h3> - -<p>Take one pound of capers 1 pound of the best -currants you can get boyle them in a quart & -half of strong ale till half be consumed and take of -this a spoonfull of each, capers, currants, & liquor & -stir after it.</p> - - -<h3><a id="s291"></a>291. <i>Mr. Walldrons ye Surgeons Cure for Green -Wounds.</i></h3> - -<p>Roman vitriol apply’d not to the wound but to -the blood of the wound wiped on a clean linnen -cloth then put your vitriol on the blood ye last is -best and when heal’d by this applications, bind your -cloth (wrap’d up as w<sup>n</sup> you dress’d y<sup>e</sup> blood) to a stone -& thrown into some well or deep water, then shall ye -wound no more trouble you.</p> - -<p><span class="pagenum" id="Page_103">103</span></p> - - -<h3><a id="s292"></a>292. <i>Mrs. Hellen Parrys Receipte for a Cold.</i></h3> - -<p>Take ye fairest orange you can get rost it at ye -fire then put thereto a pretty quantity of Sallet -oyle sweeten it with Sugar candie or Sugar drinking -it 1<sup>st</sup> in ye morning & last at night.</p> - - -<h3><a id="s293"></a>293. <i>An Electuary for the Green Sickness or Pain -in ye Stomach.</i></h3> - -<p>Take half an ounce of rubarbe slice it and beat it -very well, then take a quarter of a pound of blew -currants wash them & dry them very well in a course -cloth then beat them also very well, then take 2 penny -worth of english saffron dry it and rubed very small -then mix all these together & beat it till it comes -to a conserve, so puting it in your gallypot & keep it -for your use taking of it the quantity of a walnut 4 -or 5 mornings together fasting eat not in 2 hours -after it but walk on it add wormseed & liquorish in -powders.</p> - - -<h3><a id="s294"></a>294. <i>To Recover or Strengthen a Weak Eye Sight.</i></h3> - -<p>Take of cloves nutmegs, Grains of each half an -ounce of english Saffron 2 penny worth of eye-bright -leaves dryed in the Sun a handfull make all -these into fine powder then take 8 or 9 raisons of y<sup>e</sup> -Sun, stone them, then put into every of them as -much of the powder as will lye on a penny eating -them in a morning fasting not eating an hour after.</p> - - -<h3><a id="s295"></a>295. <i>Mr Gaskins Cordial Powder.</i></h3> - -<p>Take seed pearle, redd coral, crabs eyes harts -horne white amber of each a like quantity being -all finely beaten and searcht, then take of the powder -of the black tips of crabs claws as much of all the rest -of the powders as finely beaten and searcht then mix -all these very well together & make it up into balls<span class="pagenum" id="Page_104">104</span> -with jelly of harts horne, wherein you must infuse a -little saffron so leting them lye untill they be dry -which powder being finely scrap’d may be taken 10 -grains in a spoonfull of oraggons water washing it -down with another Spoonfull of the same water but to -a young child seaven grains are sufficient.</p> - -<p>The vertues are many as followeth, first to prevent -Smallpox and put for the disease it recovereth a Consumption -if constantly taken a good space. it is most -excellent in all violent feavors burnings and against -all sorts of poyson it serveth to extirpate and master -the venome of ye pestilence when no bexra lemia -Sigillata Beazers Stone or unicorns home though -taken in a double proportion can match or shew its -Selfe equivalent it is very good for the passions of -the heart and for that most Singular probatum it also -helpeth ye quotidian & double tertian agues the -quartain I cannot much commend it for only it comforts -the spirits and mittigates the fits but for all -other agues very good being taken in time it preventeth -a man from all diseases and infections and -continues their health and viggour working without -any viollence to nature and in agues without any -sensible motion for it provoketh not to purge or -vomit nor give any offence at all to ye herb smell or -stomach.</p> - - -<h3><a id="s296"></a>296. <i>The Lady Marquese Heartfords Re<sup>ct</sup> for -all Agues.</i></h3> - -<p>Take halfe a pint of white wine and the quantity -of a walnut of London or other treacle put them -both together into a porringer and stir it till it tis dissolved -then put them into a half pint pot and cover -it close seting it in embers that may but keep it warme -the space of 5 hours then when you go to take it -oft opening the Lidd let it first simber a quarter of an -hour upon a very gentle fire then take it off the fire<span class="pagenum" id="Page_105">105</span> -and stir it a little then cover it & take it blood -warme when you go to bed the night before your fit -comes for your supper you may eat some light spoon -meat it will cause you to sweat all night but must not -be taken till after the 3d fit. probatum.</p> - - -<h3><a id="s297"></a>297. <i>An Excellent Powder to Cure a Defective Memorie -Gidieness in ye Head or any other Distemper -in the Brain.</i></h3> - -<p>Take 3 ounces of seana leaves zedoane commine -parsley and dill seeds of each one ounce ginger -half an ounce cloves nutmegs gallingall pimpernell -roots sage rue vallerian Annyseeds of each a quarter -of an ounce pound all these small then mix them very -well together with 4 ounces of white sugar candie -finely beaten of this you must take mornings and -evenings a dram at a time drying your herb well -before you make it this is ye Lady Wroughtons with -the following ointment.</p> - - -<h3><a id="s298"></a>298. <i>An Ointment for the Giddiness in the Head or -any other Distemper in Ye Brain or Deffect in -the Memorie.</i></h3> - -<p>Take white lillyes colwort leaves wild balme of -each one dram being pounded put them into a -pot with 2 ounces of Sallet oyle fresh butter as much -as all the rest 3 spoonfulls of the spirit of Sack 3 -times rectified water of rue of sage of Sallendine of -each 2 spoonfulls temper these well together and set -it in embers to keep it warme 8 hours then strain it -through a cloth, then boyle your liquor till it be as -thick as honey on a mild fire then take it off the fire -and put it in a wide mouth’d glass and Sun it till it -come to the colour of copper so keeping it for use -when you have occasion to use it anoint the hinder -part of the head your poule and temple especially<span class="pagenum" id="Page_106">106</span> -warming it when you use it and keep the head warme -some time after this is best made when the Sun is -hottest.</p> - - -<h3><a id="s299"></a>299. <i>Mrs Skillins Re<sup>ct</sup> for the Yellow Jaundise.</i></h3> - -<p>Take a pint of strong beer or Ale 9 earth wormes -Slit them and Scoure them from their slime then -take a handfull of Sallendine and one penny worth of -Saffron and put all these together and let them boyle -up once or twice then let them stand till they are cold -then strain them out & drink this 3 mornings.</p> - - -<h3><a id="s300"></a>300. <i>The Lady St Johns Aproved Re<sup>ct</sup> for the Stone.</i></h3> - -<p>Take 20 bees and kill them as they come out of -their hives dry them on a tile stone or fire shovel -then beat them into fine powder take then some snail -shells such as snails have left the clearest and most -transparent of them and beat them into very fine -powder then take a double quantity of this and mix -with a single quantity of your bee powder and put as -much of both these powders very well mixt as will -lay on a 6 pence into half a spoonfull of Sirrop of -althea called marshmallows stiring it well together so -giving it to ye party w<sup>hn</sup> the fits upon them and he -shall find (God willing) present ease if you please you -may an hour or 2 after give the party a good draught -of white wine wherein you must boyle half a handfull -of prosper and as much pellitory of the wall.</p> - - -<h3><a id="s301"></a>301. <i>For a Cough a Drink by Dr. Bauyer.</i></h3> - -<p>Take 3 quarters of an ounce of french barley of -the finest you can get wash it in 3 or 4 waters -then let it steep one night in water in the morning -pour away that water then put the barley into a quart -of Spring water and a small spoonfull of anyseeds with -it boyle these together till half the water be consumed<span class="pagenum" id="Page_107">107</span> -then strain away the water and let it stand and settle -the space of an hour then take the clearest of this -water and sweeten it with white Sugar Candie to your -liking swallow down thereof as leasurely as you can a -spoonfull or 2 in your coughing fitts making it first -blood warme before you drink of it.</p> - - -<h3><a id="s302"></a>302. <i>An Aproved Rect. for a Consumption.</i></h3> - -<p>Take 4 bunches of turneps and 12 bunches of -coltsfoot leaves sweet fennell seed annyseeds carraway -seeds coriander seeds of each half an ounce bruising -them in a morter 4 ounces of english liquorish -not scraped or bruised but sliced thin half a pint of -hysope water half a pint of red rose water 4 ounces of -white Sugar candie 5 or 6 ounces of the best hive -honey then 1<sup>st</sup> you must pare your turneps then take -a well glazed earthen pot that is strong and lay in the -bottom thereof some of your coltsfoot leaves and -strew thereon some of your liquorish and bruised -seeds then lay a laying of turneps then leaves then -seeds again then more of your seeds all over and down -the sides of the pot then your liquorish and seeds -then your turneps so laying your lays till all be in -the pot but the last lay must be coltsfoot leaves then -cover your pot up close with paper or paste and set it -in a bakers oven with their peck loaves and when it -drawn strain it as soon as you can into a great yellow -pipkin that will hold a gallon then put in your waters -and Sugar Candie and set it on the fire till ye Sugar -candie be dissolved then take it off the fire and put in -your honney and keep it stiring till your honney be -dissolved then cover it w<sup>th</sup> y<sup>e</sup> cover of the pipkin till -it be cold then put it in glasses or bottles and keep it -in as coole a place as you can and drink thereof 3 -times a day blood warme the quantity of a quarter of -a pint at a time fasting an hour after.</p> - -<p><span class="pagenum" id="Page_108">108</span></p> - - -<h3><a id="s303"></a>303. <i>An Aproved Re<sup>ct</sup> for the Wind.</i></h3> - -<p>Take a quart of white wine and a thimblefull of -parsley seed the like quantity of annyseeds and so -much more of fennell seeds & carraway seed and one -penny worth of liquorish and half an ounce of nutmegs -and a lemon sliced put all this together in the -wine and boyle it till half a pint of the wine be boyled -away then put into it a quarter of a pint of Spearmint -water and one penny worth of treacle & half a pint -of fennell water & so keep it for your use & when -you have occasion drink of this 3 or 4 mornings -when you rise and last at night & let it be blood -warme when you drink it this is excellent for what it -is mentioned.</p> - - -<h3><a id="s304"></a>304. <i>For Convultion Fits in Man Woman or Child.</i></h3> - -<p>Take 3 drops of cats blood in breast milk or -cowes of the milk one spoonfull blood warme -mingle the milk and blood together puting thereto a -grain of musk and give it the patient an hour before -the fit if you know at what time it comes if not then -as soon as they find it coming let them drink it. this -is aproved.</p> - - -<h3><a id="s305"></a>305. <i>A Cordial Water of any Cherries.</i></h3> - -<p>Take one pound of cherries pluckt off their -stalks then take 2 quarts of claret wine and half -an ounce of nutmegs and an ounce & half of cinnamon -and beat them to powder then take half a handfull -of balme tops 10 tops of rosemary spriggs then -mix all these together and let them steep 24 hours -then put them in a hot still and let your water distill -with a soft fire into your glass and before you stop it -up put thereto 2 ounces and a half of white Sugar -candie finely beaten & hang therein a grain of musk<span class="pagenum" id="Page_109">109</span> -So stop it very close and keep it for your use it being -good for any oppression at the stomache & to comfort -ye heart.</p> - - -<h3><a id="s306"></a>306. <i>S<sup>r</sup> Roger Pallmers Teeth Powder.</i></h3> - -<p>Take a quantity of Sandoues and half as much -allome and burn your allome then take a quarter -so much bole-ameniacke and you must scrape your -bole-ameniacke beat your sandoues and allome into -fine powder then mix them all well together So keep -it dry (or it will run to water) and rub your teeth -with it weting your finger to make the powder stick -and wash it off either with clarret white wine or -water every morning w<sup>ch</sup> will long preserve y<sup>e</sup> teeth. -Probatum.</p> - - -<h3><a id="s307"></a>307. <i>Dr. Feners Strengthening Broth to Thicken any -Sharpe Humour.</i></h3> - -<p>Take a pullet put it to boyle in 7 pints of fair -water first breaking & quartering and washing it -before you boyle it and when it boyles scumme it -very clean of shavings of ivory and hartshorn of each -one ounce which ye night before you use you must -first infuse it in hot water add to them an ounce of -french barley of cumffry roots thinly sliced the quantity -of four fingers of china roots thinly sliced one -ounce of dates finely sliced 2 ounces of gume dragon -a dram of dry red roses a small handfull, of burnet a -handfull let all this boyle gently the vessel cover’d till -half be consumed then take it from the fire and put -thereto 2 ounces of old conserve of roses dissolved -first in half a pint of clarret wine and one ounce of -marmelade of quinces 2 ounces of peniedice of sugar -one nutmeg thinly sliced so much cinnamon and of -the wood of red saunders thinly sliced or grossly -beaten as your little finger then set it on the hot -embers to infuse 6 or 7 hours the vessel close stop’d<span class="pagenum" id="Page_110">110</span> -as I have direct’d and when it has infused as aforesaid -increase the fire y<sup>t</sup> it may boyle and so soon as you -perceive it boyle take it off the fire & about half an -hour after strain hard away the broth and drink of -this half a pint warm in the morning & at 4 a clock -in y<sup>e</sup> evening. Probatum.</p> - - -<h3><a id="s308"></a>308. <i>A Wash for the face after y<sup>e</sup> Small Pox.</i></h3> - -<p>Take a gallon of small white wine and 8 pints of -rosemary flowers 3 pints of shell snails 3 lemons -sliced thin, of balme & flax seed of each a handfull -4 sheets of Venice paper and a dog of 9 days old take -the snails out of the shells and wash them in 12 waters -then drain them in a linnen cloth kill also the dog -and flay it and fling away the head dry the 4 quarters -in a linnen cloth then put all this into a glass still -together and draw it with a pretty quick fire y<sup>e</sup> 1<sup>st</sup> -pint will be the principal the 2<sup>d</sup> and 3<sup>d</sup> very good put -to each pint 2 ounces of white Sugar candie finely -beaten & so keep it for your use bathing it 3 times -a day with a fine cloth or tuft of white raw silk.</p> - - -<h3><a id="s309"></a>309. <i>To make Runnet Cream.</i></h3> - -<p>Take a quantity of the best cream and boyle it -and when it hath boyled very well take it off and -season it with Sugar and amber-grease mix’d with a -little rosewater but you must not put them in when -your cream is to hot but stir it till it be but warme -and then put in a little runnet as much as you think -fiting then stir it till it be cold then serve it up.</p> - - -<h3><a id="s310"></a>310. <i>To make Egg Cream.</i></h3> - -<p>Take a quart of the best cream and boyle it then -take 9 yolkes of eggs beat them well with a little -rose water and season it with Sugar and some amber-grease -and when your cream is well boyled put your<span class="pagenum" id="Page_111">111</span> -eggs so prepared to it and let them have a walme -together but it must be stir’d all the while then take -it off keeping it stiring till it be cold.</p> - - -<h3><a id="s311"></a>311. <i>To make Plumme Cream.</i></h3> - -<p>First take your plummes pare them and cut -them from the stone then slice them very thin -and put them into a tankard then set it into a Skillet -of boyling water upon the fire that the water get not -into your tankard so let it boyle till it comes to a jelly -then take it out and beat it with Sugar & rosewater -cut it into quarters and put some large mace into it -so let it boyle well then take it and stir it till it be but -warm then put in as much of your plumme stuff as -will thicken it and so beat them altogether and when -it is cold serve it up.</p> - - -<h3><a id="s312"></a>312. <i>To make Apple Pasties.</i></h3> - -<p>Take of the best apples and pare them and core -them and slice them very thin and season them -with Sugar and a little ginger and orange peels & so -stir it well together and put them into your paste -which is best when thinest.</p> - - -<h3><a id="s313"></a>313. <i>To make fresh Cheese and Cream.</i></h3> - -<p>Take a quart of new milk and a pottle of cream -boyle them with whole cinnamon large mace and -sliced nutmeg then take the whole spice out and coole -the cream very well then wring a whole lemon into a -little whitewine vinegar as much as will turn the curd -then take the curde off with your hand and put it -into a clean cloth tye it with a thread & hang it up -y<sup>t</sup> the whey may drain out of it, in the mean time -take a quarter of a pound of almonds blanch them -and grind them very well as fine as you can then -mingle the curd and the almonds being finely beaten -together and put 2, 3 or 4 spoonfulls of rosewater<span class="pagenum" id="Page_112">112</span> -2 grains of ambergrease one grain of musk Sugar as -much as you please and being mixt together rub them -through a hair sive with a spoon.</p> - - -<h3><a id="s314"></a>314. <i>To make Dutch Waffers.</i></h3> - -<p>Take a pottle of milk and warme it 2 spoonfulls -of yest temper it with a little cold milk and a -pretty quantity of salt as may season your waffers -then put it into your milk and 3 manchets which you -must first soake in your milk cuting away the crust -then breake it small and put to it so much flour as will -make it batter as thin as pancake batter beat 18 eggs -very thin with a little salt and put them first to your -milk if you will you may grate your bread and mingle -it with your flour and then stir it very well in your -milk and eggs melt half a pound of butter and put it -to your batter and set it ariseing in the chimney corner -being cover’d with a cloth till it rise very well and -then heat your irons and take a piece of a bottom -cruste and spread it with butter and so anoint the -irons with it then put some of your butter in ye irons -but not to much bake it awhile on that side then turn -it on the other side in like manner and Serve it up -w<sup>th</sup> butter and Sugar. Probatum.</p> - - -<h3><a id="s315"></a>315. <i>To make Cracknells.</i></h3> - -<p>Take a pound of fine flour and half a pound of -fine Sugar finely searched mingle 3 parts of the -flour with the sugar and a few anyseeds and colliander -seeds take 2 ounces of sweet butter and melt it with -2 spoonfulls of rosewater put in it one grain of musk -one grain of ambergreese made into dust with a little -sugar mingle it with your flour and sugar and make -your paste with your liquor make it into thin round -cakes and so bake them no thicker than a plate make -them up with the rest of the flour and dust your -paper very thick prick your paper very thick before<span class="pagenum" id="Page_113">113</span> -you lay them on when you set them in the oven wett -them over with the yolk of an egg and rosewater -beaten together so bake them in a reasonable hot oven.</p> - - -<h3><a id="s316"></a>316. <i>The Lady Jenkinsons Ointment for ye Pain in ye -Stomach.</i></h3> - -<p>Take one handfull of garden tansey the like -quantity of rosemary one handfull of cammomile -shred all these and then boyle them in one pound of -fresh butter till the strength of the herbs be boyled -out then strain it and keep it for your use.</p> - - -<h3><a id="s317"></a>317. <i>To stop vomitting for one in a Consumption.</i></h3> - -<p>Take of nutmegs cloves cubibs Sasanas of each an -ounce Cinnamon Gallingall roots Sippris roots Sasaperilla -of each half an ounce put all these in a jugg -with a gallon of Sack or white methegline stop it close -and infuse 2 hours then run it through a bag then -put in 3 grains of muske as much ambergrease and -half a pound of sugar you must set it to infuse on -some hot embers or near the fire that it may a little -warme then through the bag run it again when it is -cold so keep it for your use takeing of it morning -and evening fasting 6 spoonfulls.</p> - - -<h3><a id="s318"></a>318. <i>The Lady Jenkinsons way to preserve Barberries.</i></h3> - -<p>Take the fairest and best colour’d barberries & -take out (with a needle put into a stick) the -stones then put your barberries into a silver bason w<sup>th</sup> -as much clariefied Sugar as will cover them and so let -them boyle in a seething pot of water leasurely till -you see your barberryes tender and the sirrop well -coloured then take up your barberryes and put into -your sirrop half a pound of Sugar finely beaten and -so let your sirrop boyle till it be thick to a jelly and -when it is cold put in your barberryes & they will -seem quaking and so you may keep them all the year.</p> - -<p><span class="pagenum" id="Page_114">114</span></p> - - -<h3><a id="s319"></a>319. <i>To make Sugar Cakes.</i></h3> - -<p>Take a quart of fine wheat flour finely search’t -half a pound of Sugar beaten and searcht mingle -these together with the yolke of an egg and one -pound of butter and one spoonfull of rosewater knead -all these cold together then make your cakes round -and thin and prick them thick laying them on flour’d -papers so bake them in your oven.</p> - - -<h3><a id="s320"></a>320. <i>To make Biskit.</i></h3> - -<p>Take half a pound of sugar finely beaten 7 yolkes -of eggs 5 whites beat ye sugar and eggs together -an hour then having your oven ready put in five -ounces of flour and a spoonfull of carraway seeds stir -it to mingle all well together then have paper ready -cut and put a spoonfull on every paper and so fast as -you can hasten to the oven they will soon be baked if -y<sup>r</sup> oven be hot as for manchet.</p> - - -<h3><a id="s321"></a>321. <i>To make Cheese Cakes.</i></h3> - -<p>Take new milk cheese when it is well pressed and -work it with your hand till it be like pulpe then -work it with some cold butter and put in 6 yolkes -and 2 whites some plumpt currants season it with -nutmeg cinnamon & Sugar and so make them up in -very good paste.</p> - - -<h3><a id="s322"></a>322. <i>To make Almond Loaves.</i></h3> - -<p>Take a pot of milk and put so much runnet to -it as will make a fine tender curd then drain it -very dry then take the yolks of 6 eggs a spoonfull of -rosewater 3 or 4 spoonfulls of cream 3 spoonfulls of -flour and 2 of grated bread So season it with Salt Sugar -and nutmeg then being well mingled, make them -like loaves and bake them in wooden dishes and bake -them very quick or else they will flat when you serve -them then let their sauce be rosewater butter and sugar.</p> - -<p><span class="pagenum" id="Page_115">115</span></p> - - -<h3><a id="s323"></a>323. <i>Mrs Daniells Re<sup>ct</sup> to make White Metheglin.</i></h3> - -<p>To every 3 gallons of water put one gallon of -honey seeth the same on a moderate fire till the -third part be consumed scumming it clear stiring it -with a Scummer now and then to raise the honey -from the bottom w<sup>n</sup> its sodden enough it will be clear -in boyling by which you may know it is boyled -suffitiently then put it into a sweet vessel to every -3 gallons so boyl’d and clear’d put one quart of good -ale barme the next day draw y<sup>e</sup> same liquor into -another vessel leaving the grounds in the bottom & -then put new barme the same quantity after it’s again -thus purified and so let it rest in the vessel puting in -your bag of spices. The Lady Downs adds Sweet -marjerom, rosemary pennyroyall, violets, sweet bryer -tops, fennell balme tops lavender tops and time the -best of seeds corriander carraway and anyseeds, of -spices ginger nutmegs cloves and mace the spices and -seeds to hang in a bag in the barrell, these herbs and -spices to the quantity of 8 gallons half an ounce or -better of each. But with this addition twill not be so -white.</p> - - -<h3><a id="s324"></a>324. <i>Another of Hers to make White Metheglin.</i></h3> - -<p>To 12 gallons of water you must take rosemary -half a handfull broad time, sweet marjerrom, -egremony, harts tongue burrage buglace of each one -handfull of violet flowers 2 handfulls of jillie flowers -one handfull anyseeds corriander carraway parsley -seeds of each one ounce well bruised w<sup>ch</sup> with the -seeds boyle the herbs in the water till it comes to -10 gallons then strain it out and let it coole a little -put in your honey good hive honey and stir it together -ading so much liquor as will bear an egg to the -breadth of 6 pence then take the liquor and put it -over ye fire and boyle it a little but scumme it very -well, then make it cold and put a little fresh ale barme<span class="pagenum" id="Page_116">116</span> -into it then put it into a barrel & when it hath done -working put in a little bag of such spices as you please -with a small quantity of musk.</p> - - -<h3><a id="s325"></a>325. <i>To make a Silliebube.</i></h3> - -<p>Take a pint of white wine a pint of mornings -cream and a quarter of a pound of Sugar and put -them in a bason and beat them well together till it -come to a froth then pour it into a Syllabub pot and -milk a suffitient quantity of milk upon it and let it -stand in a coole place till night for the longer it stand -so it grow not sour the clearer the drink will be and -the firmer ye curd.</p> - - -<h3><a id="s326"></a>326. <i>To make a Posset without Milk.</i></h3> - -<p>Take a pint of Sack and as much ale and put -them into that you will make your posset in and -in a skillet of water set your pot with the ale and wine -till they boyle then season them with Sugar and other -spices then take the whites of 16 eggs and the yolkes -of 2 or 3 and beat them till they be as thin as water -and when your Sack and ale doth boyle pour your -eggs upon it as you would do milk stiring it that -while with a spoon.</p> - - -<h3><a id="s327"></a>327. <i>To make Sugar Puffs.</i></h3> - -<p>Take half a pound of the finest sugar beat and -search it as fine as you can then put it in a stone -alabaster morter then take the whites of 4 eggs beat -them to a froth and put it to your Sugar and beat it -with your Sugar as white as you can and as fine as -may be then put as much civet as a pins head and as -much musk then butter your plates & wipe then -afterward lay them in workes bake them in an oven -after the bread is drawn or pyes you may put seeds if -you please.</p> - -<p><span class="pagenum" id="Page_117">117</span></p> - - -<h3><a id="s328"></a>328. <i>The Lady Jenkinsons Plumme Cake.</i></h3> - -<p>Take a peck of fine wheat flour 3 pound of -butter breake your butter in pieces into the -flour till it be crumbly and then take 8 pound of y<sup>e</sup> -best currants and put them in with a quarter of an -ounce of mace & one ounce and half of nutmegs a -pound and half of loafe Sugar a spoonfull of salt and -an ale pint of Scaulded cream and a pint of cream cold -something better than a quarter of a pint of sack -6 eggs both yolkes and whites a pint of new ale barme -strain’d, mingle all these together but do not knead -it longer than to mingle it, then set it before the fire -to rise, which will be in half an hour, it must be -cover’d with a blanket, when you rowle it out you -may if you will put a sheet of other paste under it the -oven must be well and hot and it must stand in the -oven at least 3 hours when it is almost baked you -may draw it to the mouth of the oven and see it as -you do tarts.</p> - - -<h3><a id="s329"></a>329. <i>To make Light Bread the French Way.</i></h3> - -<p>Take half a peck of fine dress’d flour and a pint -and half of the best ale barme & as much fair -water made hot not to Scauld y<sup>e</sup> barme but hotter -than to endure your hand in it then put your barme -to it and season it w<sup>th</sup> a small handfull of salt then -make your dough with it & knead it well together & -as fast as you can make it into 16 small balls & spread -a woollen cloth to lay your loaves on & cover them -with ye same on board lay them one by one not to -touch then put them in the oven when you go about -your dough you must not let it stand to long but there -is no directions to be given when to draw, but you -must draw it as you see Cause.</p> - -<p><span class="pagenum" id="Page_118">118</span></p> - - -<h3><a id="s330"></a>330. <i>The Lady Buttons Almond Butter.</i></h3> - -<p>Take the best Jourdan almonds and blanch them -beating them very small with sweet cream and -strain it out and put in as much Sugar as will sweeten -it beat your almonds after the first straining 3 or 4 -times then set it over a gentle fire till it is pretty thick -then put it in a cloth to whey So let it hang all night -to drain then turn it into dishes.</p> - - -<h3><a id="s331"></a>331. <i>The Lady Bidollyps Rasberry Wine.</i></h3> - -<p>Take to every gallon of white wine 2 quarts of -rasberryes bruise them then put them and your -wine into a stone pot and add to every gallon of wine -a quarter of a pound of sugar so cover it close and let -it stand steeping 5 days stiring it once every day then -take an hipocras bag & wet it with milk and so run -your wine through it several times till it run clear -then draw it off into bottles and let it stand 3 week -with the corkes but slightly put in then put into each -bottle a knob of sugar and stop up your bottles then -very close & tye down y<sup>e</sup> corke & set them in a coole -place and it will keep a great while.</p> - - -<h3><a id="s332"></a>332. <i>The Lady Ashfields Metheglin.</i></h3> - -<p>Take fair water and the best honey beat them -well together but not in a wooden vessel for -wood drinks up your honey put it together in a -kittle and trye it with a new laid egg which will swim -at top if it be very strong but if it bob up and sinke -it will be to weake and you must add more honey one -quarter of honey to a gallon of water will make it -very strong then boyle it an hour and put in to it a -bundle of herbs what sort you like best a little bag -of spices of nutmegs, ginger, cloves and mace and -cinnamon Scumme it well all the while it boyles -when it hath boyled a full hour take it off and put it<span class="pagenum" id="Page_119">119</span> -into earthen pans and so let it stand till the next day -pour out all the clear of it into a good vessel that -hath had sack or white wine in it let your bag of -spices hang in it and so let it be very close stop’d & -well filled and let it stand a month longer then if you -desire to drink it quickly you may bottle it up if it -be strong of the honey you may keep it a year or 2, -but if weaker than the proportions above writen then -it will be ready in 3 months to be spent rosemary -time & sweet marjeron are ye herbs should go into it -a sprig or 2 of each.</p> - - -<h3><a id="s333"></a>333. <i>The Marleborow Cake.</i></h3> - -<p>Take a peck of fine flour to it 4 pound of currants -4 pound of butter of cloves mace nutmegs -carraway (or corriander) of each a quarter an ounce -but most of mace a pound of Sugar a pennyworth of -Saffron Sack and rosewater ale yest something less than -a pint so make them up into cakes about 2 inches -thick prick them w<sup>th</sup> a bodkin and bake them for -your use.</p> - - -<h3><a id="s334"></a>334. <i>To make ye Spanish Cream.</i></h3> - -<p>Take 5 quarts of milk warm from the cow and -when it’s boyl’d up to ye top of the Skillet have -a quart of cream ready and put it into the milk and -stir it well about while on the fire then take it off and -put it in 3 or 4 Sallet dishes and let it stand in a -coole place that day and a night ye next day take ye -cream clean off and put it in a deep gally pot and -put as much Sugar as will sweeten it and with a spoon -beat it till it be as thick as cream in a churn when it -is ready to break and then put it in a dish in what -fashion you please with raw cream with it or rather -about it.</p> - -<p><span class="pagenum" id="Page_120">120</span></p> - - -<h3><a id="s335"></a>335. <i>A Cabbidge Cream.</i></h3> - -<p>Take fresh milk and scauld it and while very hot -put it in severall pans and let it stand till there -be a yellow scumme upon it then cut the scumme in -ye middle then take it off the milk and lay it on a -sawcer which put in your dish you will serve it in -with the bottom of the sawcer upward when the sawcer -is all cover’d with the cream search some fine sugar -through a tiffanie upon it and sprinkle some rose or -orange flower water upon it then take the same milk -and do as you did before so make your cabbidge as -big as you will.</p> - - -<h3><a id="s336"></a>336. <i>My Lord Howards Re<sup>ct</sup> for Sherbett.</i></h3> - -<p>Take 12 lemons and 12 oranges pare them as -you pare an apple neither to thick nor to thin -then pinch out the juice out of your peels into sugar -next strain out the juice of your oranges and lemons -into a pound of powder Sugar then mingle all your -juices together and let them stand all night then the -next day add another pound of sugar and let it stand -till it dissolves then bottle it up for your use keeping -it coole and perfumeing it to your likeing.</p> - - -<h3><a id="s337"></a>337. <i>To keep Damsons all the Year.</i></h3> - -<p>Take 3 pounds of the fairest Damsons off the -tree and wipe them and pick them with a few -holes and lay them one by one in earthen dishes and -after y<sup>e</sup> bread is drawn set them in the oven but not -to hot let them stand a day to coole after they are -drawn then take a pound of sugar to 3 pounds of -Damsons and lay a thin paste in the bottom of a -Skillet and lay your damsons close one by one the -rest strew between and over your damsons to cover -them so put them hot into your pot and the liquor -hot also to them so let them stand till through cold<span class="pagenum" id="Page_121">121</span> -then clarifie butter and put on them not to hot and -so let it coole then cover it close and keep it for your -use all the year & when you take of them to use and -breake your butter you must keep the same butter to -cover the remainder till all the damsons be spent. -Probatum.</p> - - -<h3><a id="s338"></a>338. <i>Oyster Porrage.</i></h3> - -<p>Take a barrell of oysters and in opening them -save all the liquor with them put a quart of -white wine and a little mace a whole onion and 5 -anchovise set them over a gentle fire and let them -stew till you conceive them ready then take the -yolkes of 16 eggs well beaten together and so put -them into your oysters stiring it constantly to keep -your eggs from curdling and when you find them -enough stew’d take it off the fire puting into it half -a pound of sweet butter and rub the bottom of your -dish with garlicke or shellot and serve them up with -sipputs round the sides of your dish.</p> - - -<h3><a id="s339"></a>339. <i>To make Pancakes.</i></h3> - -<p>Take 8 eggs whites and all beat them very well -and put to them a quart of cream and as much -flour as is needfull then take a pound of fresh butter -and melt it and throw into your batter and a nutmeg -grat’d and so fry them without any other butter in -the pan your batter must be made an hour or 2 -before you frye it up eat them with juice of orange -and Sugar.</p> - - -<h3><a id="s340"></a>340. <i>The Lady Seymours way to Coller Beefe.</i></h3> - -<p>Take a flanke of the youngest beef you can get -and cut it into 3 pieces & put it into a paile of -plump water and put 2 quarts of salt peeter to it and -so let it lay 4 days then take it out and take nutmegs -cloves and mace a reasonable quantity and a little<span class="pagenum" id="Page_122">122</span> -pepper beat altogether then take a handfull of sage -and half as much young bay leaves shred very small -and mingle ye spices and them together and strew -them between every laying of beef and so rowle it up -in collers very close and keep fast with skewers as you -tie it up then put in a pot with 3 pints of claret wine -and a gallon of strong broth of mutton or fresh beefe -before you lay your coller beefe in water take off the -scumme in the inside and when you put the collers in -the pot cover it with the scumme then lay the over -scumme 3 pounds of beefe sewit the pot must be very -close past’d up and set in the oven with brown bread -& stand 10 hours then take it out of the pot from -the liquor and keep them dry for your eating.</p> - - -<h3><a id="s341"></a>341. <i>To boyle a Rump, Surloine, or Rearing of Beef.</i></h3> - -<p>First corne it well with salt 44 hours at the lest -or 48 if the time will permit then take of the -marrow of the beef or the beef sewit the length of -your finger then take sweet herbs as marjerom, winter -savorie, pennyroyall, and some time mince them small -with your fat or marrow & so stuff it in 4 or 5 rowes -all over your beef boyle it with 4 or 5 onions whole -then put in pepper and ginger very small beaten only -as much as will give it a taste when all these are half -boyled put into the broth half a collender of any -wholesome sweet herbs grossly cut put into the broth -a little vinegar when it is throughly boyled serve it -up w<sup>th</sup> good store of white sippets in your dish pour -your broth and herbs upon the beef before you boyle -y<sup>e</sup> beef wash off the salt and cut off the fat very well -otherwise ye broth will be too fat and too salt and -when your onions are boyled enough take y<sup>n</sup> out also -for they are only to give a taste but not to be seen or -served in.</p> - -<p><span class="pagenum" id="Page_123">123</span></p> - - -<h3><a id="s342"></a>342. <i>To preserve Oranges or Lemons.</i></h3> - -<p>Take oranges or lemons large and well colour’d -and with a little grater grate off the very outside -and deep colour then lay them in water 3 or 4 days -then boyle them very tender shifting your water 3 -times but let your water be hot which you shift them -with in boyling to take away their bitterness from -them and when they be very tender then take them -out into some earthen dish and with a penknife cut a -little hole in the top and take out all the kernells, -then take to every pound of oranges a pound and -half of good loafe sugar and to every pound of Sugar -half a pint of fair water and breake your sugar and -mix it with your quantity off water and boyle it to a -pretty sirrop then take it off the fire and when it is -between hot and cold put in your oranges and let them -simber a little but not boyle to fast, for fast boyling -will make them hard and tough then put orange and -sirrop together in a pot and let them stand 3 days -then take out the oranges again and put some more -Sugar into the Sirrop & boyle it something thicker -and scumme it clean and when it is almost cold put -in your oranges again and then set them on a soft fire -as before leting them only simber half an hour and -then put them up for 3 days more and the 3<sup>d</sup> or 4<sup>th</sup> -day do likewise as before to take out the oranges -again and let y<sup>m</sup> simber another half hour then take -them off the fire and put your oranges first in your -pot you will keep them in then pour the sirrop on -them and let them stand till they be cold then tie -them up to keep.</p> - - -<h3><a id="s343"></a>343. <i>To preserve Pippins Green.</i></h3> - -<p>Take pippins when small and green off the tree -pare a few and slice them and boyle them in a -quart of fair water till they be pap then drain them<span class="pagenum" id="Page_124">124</span> -through a cloth into a bason of earth then put the -liquor into a skillet with a pound of clarified Sugar -and put as many green pippins unpared as that liquor -will cover and so let them boyle softly and when you -see them boyled as tender as a colding then take them -off and peel them the upermost white skin and then -put them in your sirrop again & boyle them till the -sirrop be thick and your pippins will be green and -you must pot and keep your pot near y<sup>e</sup> fire. Probatum.</p> - - -<h3><a id="s344"></a>344. <i>To preserve Cherries.</i></h3> - -<p>Take 6 pound of fair cherries and 7 pound of -double refined Sugar then take a pound of cherries -and pick off the stalks and bruise them into a gallypot -and set it in a skellet of water and boyle a good while -puting a little water to get out all their juice the -whilst they are infusing stone your raw cherries and -as you stone them put them into some of your sugar -finely beaten which will keep them from turning black -and when you have stoned all of them laying them in -a preserving pan strew on your cherries a third part -of your Sugar and then pour on your strain’d liquor -of your other cherries to the raw cherries in your -preserving pan and set it on a charcole fire and so let -it boyle very leasurely takeing off the scumme as it -rises and very often shake them and stir them up from -the bottom takeing them off the fire sometimes to -scumme them clean and let them boyle a pretty while -then put in the other part of your Sugar and let them -boyle very high to clear them & when they be boyled -enough just as you be going to take them off fire -take a lemon and cut it in the middle and take out -the seeds and squeeze out y<sup>e</sup> juice into the cherries all -over them then take them off the fire and take a sheet -of cap paper and lay all over the cherries to take off -<span class="pagenum" id="Page_125">125</span>y<sup>e</sup> remaining scumme very clean then take out the -cherries leaving them in your sirrop to cleanse them -from the scumme then when the sirrop is also cleaned -of scumme pour it to your cherries in your pot and -when they are throughly cold tie them up in your -pot sometimes opening & stiring them will keep them -from candieing & they will keep the better.</p> - - -<h3><a id="s345"></a>345. <i>The Carraway Comfit Cake without Fruit in it.</i></h3> - -<p>Take 2 pound of fine flour 3 quarters of a pound -of fresh butter a pound of Sugar both these put -into the flour dry (the butter in many small pieces) -7 yolkes and but 3 eggs more which put into the 7 -with their whites also and beat them very well together -with 4 spoonfulls of Sack and as much rosewater first -steeping in the Sack and rosewater 6 pennyworth of -saffron some nutmegs grated then take half a pint of -cream boyled and cool’d again then take a pint and -quarter of very good ale yest and mingle it with the -cream eggs and spices sack and rosewater, warming it -altogether milk warm keeping it stiring while you -warm it & when warm pour it into your flour, covering -it over lightly with the flour & so let it stand a -quarter of an hour close cover’d then mingle it all very -well together and add thereto a pound and a half of -carraway comfits w<sup>ch</sup> when all very well mix’d put -into a paper hoop & set it in an oven prepared for it -3 quarters of an hour for if it stand to long it will run -abroad & be heavy.</p> - - -<h3><a id="s346"></a>346. <i>The Lady Marquess of Worcester’s Re<sup>ct</sup> to sugar -all Sorts of Sharpe Fruits or Herbs to dry or -Flowers.</i></h3> - -<p>Take the whites of eggs and beat them to a froth -and when the froth is high dipe your fruits herbs -or flowers and have some fine sugar double searched -and while they are wet with the froth dipe in your<span class="pagenum" id="Page_126">126</span> -herbs fruits or flowers into your sugar your fruit must -be spent but your herbs and flowers will keep all the -year.</p> - - -<h3><a id="s347"></a>347. <i>To preserve Chyna Oranges.</i></h3> - -<p>Take what quantity you please of chyna oranges -and with a smaller grater grate off the yellow peel -(the deepest and ripest oranges do best and clearest) -let your grater be very clean else it will change the -colour, and take great care you grate not to deep and -as you grate them put them in water or they will turn -blackish and when you have done them all wash them -in 2 or 3 waters and have a kettle of clear water to -set them over the fire for a quarter of an hour let -them boyle in this first water then have another kettle -of water boyling and shift them into it so shifting -them into fresh kettles of boyling waters 5 or 6 times -so boyling them till they be so tender as a straw may -go through them then take them and with a penknife -cut out a round piece in the bottome and keep it to -go in again, after you have first taken out all the -seeds very clean with your little finger and preserved -them and are going to pot them up then only you -must put in the piece you cut out as a Stople to them -you must weigh them when they are boyled and to -every pound of orange you must take 2 pound and a -half of double refined sugar and to every pound of -sugar you may put almost half a pint of fair water, -divide your sugar into 3 parts then take one part and -put into all the quantity of water stir it together in a -great Skellet and set it on the fire and let it boyle a -little and Scumme it clear then take it off the fire and -let it be pretty coole then put in your oranges and set -them on a soft fire and let them not boyle but simber -a little while then take them off the fire puting your -oranges 1<sup>st</sup> into a pot and then pour on the sirrop to -them and let them stand 3 days then take the oranges<span class="pagenum" id="Page_127">127</span> -from the sirrop and put your sirrop into a skellet and -put the second part of the sugar and pare and core -and quarter 6 John apples and put them into your -sirrop and set it on the fire leting it boyle quick till -it be much thicker than it was before when you think -it thick enough take it off y<sup>e</sup> fire and let it be almost -cold then put in y<sup>e</sup> oranges again and set them on ye -fire and let them simber half an hour as before turning -them often (or they will not be all over of one -colour) then take them off the fire and pot them up -as before to stand 3 days more, and at the 3<sup>d</sup> days -end take out the oranges and put in y<sup>e</sup> 3<sup>d</sup> part of -your sugar into the sirrop and 6 more John apples -ordered as before in with the sirrop and boyle it very -thick then take it off and set it acooling as before -then put in the oranges and give them one boyling -up or 2 but have a care in boyling they do not harden -but take them off the fire and when they are quite -cold tye them up in your pot very close to keep for -your spending remember to take out the apples before -you put in your oranges or that they be so tender as -to make the sirrop. Probatum.</p> - - -<h3><a id="s348"></a>348. <i>A Cake for Ordinary Uses.</i></h3> - -<p>Take 4 pound of fine flour warm it in an earthen -pan by the fire then break in a pound of fresh -butter and a pound of sugar mixing both very well -into y<sup>r</sup> dryed flour then take 10 eggs put in but 3 of -the whites and beat them very well then put to your -eggs when well beaten 3 spoonfulls of rosewater and a -quarter of a pint of sack a quart of good ale yest more -yest if not very good a pint of cream boyled and cooled -again some salt a nutmeg grated and some cloves & -mace beaten also small mixing all very well together -and warm it milk warm & so pour it to your flour -very well covering it up warm for a quarter of an hour -then put in a pound of raisons of the Sun stoned and<span class="pagenum" id="Page_128">128</span> -cut small 3 pound of currants clean washt rubbed and -dryed all which mixt very well together and put it -into a paper hoop and set it in a oven as hot as for -small bread and let it stand one hour and a quarter -which will be long enough.</p> - - -<h3><a id="s349"></a>349. <i>Madame Brewen’s French Way to make ye -Runnet or Trifle Cream.</i></h3> - -<p>Take the blossomes of hartiechokes when they -blow and keep them dry all ye year for your use -as you do other flowers and when you would make -this cream put a few of these blossomes in about a -spoonfull of flowers to a pint of cream or new milk -and it will turn it as well as runnet and give a more -pleasant flavour.</p> - - -<h3><a id="s350"></a>350. <i>Cowslips into Plummes to make Wine.</i></h3> - -<p>Instead of cowslips take Plummes and slit them -and put them into a vessel with a tap in it then -take as many gallons of water to your Damsens as -you please & to every gallon of water a pound of -Powder Sugar and boyle it till it be clear of ye Scumme -then pour it on your Damsens into your vessel boyling -hot first puting in with your Plummes some raisons -of the Sun Stoned so stop it up 5 or 6 days then -draw it off through a strainer and when the vessel is -clean pour it in again when it’s strain’d and set it to -working with a toast spred with ale yest and let it -worke and after working let it stand 4 or 5 days a -clearing then draw it into bottles and put a raison of -the Sun Ston’d and a nob of Sugar in each bottle & -stop it loosly 2 or 3 days else they will fly but afterwards -stop your bottles as fast as you can and set them -very coole. Probatum est By ye Lady Seymour.</p> - -<p><span class="pagenum" id="Page_129">129</span></p> - - -<h3><a id="s351"></a>351. <i>My Lady Seymours Pancake.</i></h3> - -<p>Take 12 yolkes of eggs 2 large nutmegs grated a -little Salt to season it and 4 full spoonfull of Sugar -beat these together halfe an hour then stir in as much -fine flour as will stiffen it as soft as a pudding then -add to all these a quarter of a pint of Sack & beat it -in till it be well mix’d then beat in cream a little and -little till it comes to a thin batter so fry them up with -a quick fire either with beef lard or fresh butter make -your pans first hot with ordinary batter which will -make your best fry the better, it is ye best way to -make them eat short and light not to make your batter -before you are ready to fry them up.</p> - - -<h3><a id="s352"></a>352. <i>My Lady Ffosters Metheglin.</i></h3> - -<p>Take so much clear honey in cold spring water it -must be such water as will bear soap well and -mingle your water and honey till it will bear an egg -when your honey is dissolved in your water cold then -put it in a kettle and boyle it 2 hours still scumming -it while any scumme will rise then put it into coolers -and when coole as wort to every 12 gallons of liquor -put a large quarter of a pint of ale yest then barrel it -up filling your vessel not full about 3 fingers breadth -of ye bung hole and hang in your barrell an ounce -and half of nutmegs grossly beaten in a bag with a -bullet or the like to keep your spice low in your barrell -so stop it up and at the years end drink of it and when -you draw of it you may bottle it if you please the -older it is the better but your vessel must be stop’d -very close all the time you keep it and Drink not of it -till 12 months old. Probatum est by ye Lady Downs.</p> - - -<h3><a id="s353"></a>353. <i>A Metheglin to be made at Barthollemew Tide.</i></h3> - -<p>Take 8 gallons of the best fair water that is not -harsh for the better the water the better your -liquor will be then take corriander seeds carraways &<span class="pagenum" id="Page_130">130</span> -anyseeds of each half a spoonfull 2 or 3 large maces -and also agremoney sweet marjerom broad time, sweet -brier tops pennyroyall of each a quarter of a handfull -a few double violet flowers and a branch or 2 of rosemary -boyle all these together in the water half an -hour then strain it through a ranger then set it a cooling -till it be almost cold then pour it from the bottom -and put so much honey to it as will make it so strong -as to carry an egg that nothing may be seen of it but -the breadth of a 6 pence then boyle it again and let it -boyle till you have scummed it clean then set it -abroad as you do wort to coole and put a pint of ale -barm to it when you tun it into the barrell put into a -bag sliced ginger nutmegs cloves mace and cinnamon -and likewise a stone to weigh down the bag and tye a -string to it and nail it to ye barrell that it may hang -in the middle and when it hath done purging mingle -half a grain of musk into a spoonfull or the liquor -and put it into the barrell and stop it up very close it -will keep long and be very good to y<sup>e</sup> last ye receipt -is to put the barme to it in the barrell but by experience -it is found the best way to put the barm to it -before you tun it and set it to working in a little cooler -it being cover’d close and so kept cover’d close till the -barme begin to flat w<sup>ch</sup> will be 3 or 4 days & then -tun it into the barrell & if it worke again stop it not -till it hath done working.</p> - - -<h3><a id="s354"></a>354. <i>To preserve Grapes for all the Year.</i></h3> - -<p>Take fair clusters of grapes and lay them in a -platter then cast sugar on them & so put them into -a hot oven now and then pouring the liquor from them -then turn them and cast more sugar on them as before -then take that liquid substance and make a sirrop of it -and when your sirrop is cold put in your grapes & so -keep them all the year.</p> - -<p><span class="pagenum" id="Page_131">131</span></p> - - -<h3><a id="s355"></a>355. <i>A Marrow Pudding.</i></h3> - -<p>Take the marrow out of the bones and after boyle -the bones and take of the fat that riseth in the -boyling then take the fat of the sheeps guts and shred -it very small then mingle it with manchet crums being -grat’d and nutmegs cloves mace and some Sugar -(musk if you please) and a few currants but you must -first Plump your currants because all the other ingredients -require but little boyling add some rosewater -to your spices and sugar these puddings must -not be cut in eating but suckt out otherwise the -marrow will run out which is all their goodness.</p> - - -<h3><a id="s356"></a>356. <i>To Candie Irringoe Roots.</i></h3> - -<p>Take your roots new gather’d without joints or -knots boyle them tender in fair water but let -your water first boyle before you put them in then -peel them and slit them and wash them in 2 or 3 -waters dry them with a cloth then take twice as much -sugar and when your sugar is refin’d boyle them in -one half till they be tender and clear and make a -sirrop of the other half to the hight of manus Christi -that is till it will draw off as fine as a hair then put in -your roots again and boyle them and when you find -them enough take them up and shake them in a -bason till they be pretty dry after lay them on papers -till they be quite dry.</p> - - -<h3><a id="s357"></a>357. <i>To make a Sweetmeat like Rashers of Bacon.</i></h3> - -<p>Take some of your marshpane paste rowle it in -sanders till it be red then rowle abroad 3 rowles -of the red and 4 of the white and so lay a white -and red & when all is so lay’d cut them a thwart -in thin slices and dry them & it will be like.</p> - -<p><span class="pagenum" id="Page_132">132</span></p> - - -<h3><a id="s358"></a>358. <i>To Preserve Oranges in Jelly.</i></h3> - -<p>Take thick rind oranges pare or grate them very -thin lay them in water 3 or 4 days then boyle -them tender in fair water then take them out and put -them into a pan of cold water all night next day dry -them with a cloth put them into so much clarified -Sugar as will cover them so let them boyle soberly -close cover’d now and then turning them then let -them stand in an earthen pann all night the next day -set them on the fire again & when you see them look -clear & tender then pour them into a Sive and let your -sirrop drain from them then put a quart of apple -water into that sirrop and a pound of fresh Sugar & -that will make your oranges lay in quaking jelly -when it boyled with the other sirrop.</p> - - -<h3><a id="s359"></a>359. <i>Mathew Cariers Ollio or Pottage.</i></h3> - -<p>Take 13 pound of beef sliced small and boyle -out the gravie of it then strain it and stew in that -broth 6 sweet breads 12 Squobe pigeons 6 pair of -Lamb stones 6 sheeps tongues and pallets, 8 marrow -bones the bones boyle with your beef before you -strain it and then take them out and serve them in ye -broth with the forementioned ingredients in your -strain’d broth and season it with convenient Salt and -Sweet Spices and put manchet cut grossly in it and -raw cuccumber iff in season or a few green pease or -the like and so stew altogether & then serve it in hot -as possible & be sure to have broth enough therefore -rather more than less beef.</p> - - -<h3><a id="s360"></a>360. <i>To make Sugar Jumballs.</i></h3> - -<p>Take the best sort of gume dragon the weight of -6 pence steep it in a good spoonfull of rose or -orange flower water then beat an egg to froth and -let it stand to settle put the juice of a fair lemon into -it and when it hath stood a while strain it out clear<span class="pagenum" id="Page_133">133</span> -then take a quarter of a pound of double refined -Sugar well sifted put it into a marble morter with -some ambergreese prepared then put in your gum -and a little spoonfull of the pure froth of the egg so -grind it altogether now and then puting in a spoonfull -of sugar which you must keep out, if it grow dry -in ye doing put in a drop or 2 of juice of Lemon in -a quarter of an hour they will beat easie sift some -sugar on a paper take out the stuff which must be as -thick as pap rowle it with your fingers into what -form you please but first sift Sugar on your paper you -bake them on and set them in the oven when white -bread comes forth when they rise they are enough -and when you take them off the papers and your -oven cooled set them in again one night.</p> - - -<h3><a id="s361"></a>361. <i>To make Gooseberry Wine.</i></h3> - -<p>Take a skillet with a quart or 3 pints of goosberries -full ripe to a quart of Spring water set -them on a soft fire and let them stand till the water -taste sharpe of y<sup>e</sup> goosberrys but let them not break -to pieces for that will make your liquor thick then -strain it and boyle it again half as clear then set it in -an earthen pan leting it stand till the next day then -bottle it up with 3 ounces of Sugar to each bottle. -Stop it not till it hath done working but then very -close. redd goosberries make a very pretty wine.</p> - - -<h3><a id="s362"></a>362. <i>Balls to take Stains out of Linnen.</i></h3> - -<p>Take 4 ounces of hard white soap beat it in a -morter with 2 small lemons the outward peel -pared off and as much rock allome as a small nut and -when all these are well mixt make it up in balls -Rubbing the stains therewith wetting it in fair warme -water till you see all out.</p> - -<p><span class="pagenum" id="Page_134">134</span></p> - - -<h3><a id="s363"></a>363. <i>To Pickle Green Ashen Keys, Elder Buds, Broom -Buds, or ye like.</i></h3> - -<p>Take any of them severall and put them in linnen -bags let them lay in vinegar & salt 8 or 9 days -then set them in a pot of water close cover’d on a -gentle fire till they look green which will not be -under a day or 2<sup>s</sup> greening and when they are cold -put them in the pickle which must be the vinegar and -salt they were steep’d in very well boyled.</p> - - -<h3><a id="s364"></a>364. <i>To Preserve White Pear Plummes Green.</i></h3> - -<p>Take them about the end of July or when they -are at their full bigness wipe them well then set -on a skellet of fair water and when it boyles put in -your Plummes and cover them up close and when your -plumme begins to blister take them out of the water -and peel off their skins then weigh them and to every -pound of plummes allow a pound and 2 ounces of -Sugar well beaten then set on a skillet of water and -when it begins to boyle then put in your plummes -again and let them boyle softly till they change their -colour from yellow to green then take them off and -cover them close and let them stand a quarter of an -hour then strew on a handfull or 2 of your weighed -Sugar on your plummes in the preserving pan you -will preserve them in laying them one by one in -your pan on your first part of your sugar and then -throw on the 2<sup>d</sup> part over them and as much water as -will dissolve your sugar and let them boyle softly -least they break in less than 1 hour they will be -enough as you will find by the greeness of the sirrop -then take out your plummes and put in your last -quantity of Sugar to clear and thicken your sirrop -and pour it on your plummes in your pot and when -through cold tye them close & keep them for your -use but if your sirrop grow thin never boyle your -sirrop & pour it hot on your plummes & besure<span class="pagenum" id="Page_135">135</span> -when you preserve them to boyle them in such a pan -as you may lay them one by one y<sup>t</sup> you may turn -them as you see occasion.</p> - - -<h3><a id="s365"></a>365. <i>To Candie Flowers.</i></h3> - -<p>Take the flowers on the Stalk and wash them in -rosewater wherein gumarrabeck hath been steep’d -then take fine Sugar candie search it after finely -beaten on your flowers and set them a drying in -the bottom of a sive in an oven after the bread is -drawn and the oven cold and they will glitter and -look well.</p> - - -<h3><a id="s366"></a>366. <i>A Sack Posset.</i></h3> - -<p>Take 6 Naples Biskit beaten in a morter and -boyle it in 2 quarts of cream till it be thick then -have ale and Sack ready sweetned and warm & a few -eggs let your cream coole else your eggs will be hard -& to a quart of cream you must have a pint of ale -and Sack pour it in your bason stir it a little & so -serve it in.</p> - - -<h3><a id="s367"></a>367. <i>To make Barberrie Wine.</i></h3> - -<p>Take 20 quarts of water and 10 pound of Sugar -boyle it half an hour and scume it then take -10 quarts of barberries mull them in an earthen stewing -pot y<sup>n</sup> bruise them and put your liquor on them -very hot and when cold as wort put in some yest and -set it a working and when it hath done working stop -it up close and after 3 weeks bottle & keep So may -you do with currance or Rasberrys only with a pound -less of Sugar than the barberries wine.</p> - - -<h3><a id="s368"></a>368. <i>To make Apricocke Wine.</i></h3> - -<p>Take to every pint of water 10 or 12 apricockes -let it boyle gently at first after a pace till it be -strong of the fruit then let it stand and take of the<span class="pagenum" id="Page_136">136</span> -clear and bottle it to a bottle take an ounce and half -of Sugar and stop it close. The sirrop y<sup>t</sup> comes from -dryed apricocks put in white wine and bottled a -month is very good.</p> - - -<h3><a id="s369"></a>369. <i>To make a Conserve of Clove Jilly Flowers as -an excellent Cordiall.</i></h3> - -<p>Take to every ounce of flowers all the white cut -off 3 ounces of sugar beat them very small so -keep them to a pound which put into an earthen or -silver bason set it over the fire stir it till the Sugar -dissolve and to a pound put an ounce and half of -powder of cloves a grain and half of civet a grain and -half of beaszer half a grain of unicorns horn the juice -of half a lemon mingle all well together and keep it -for your use.</p> - - -<h3><a id="s370"></a>370. <i>Apricockes the best way to preserve in Jelly.</i></h3> - -<p>Take apricockes before full ripe pare them and -cut them in halves & lay them in double refined -Sugar finely beaten to a pound of apricockes 3 quarters -of a pound of Sugar let them stand all night and if -you have not jelly of white currance take the worser -sort of apricockes pale in colour and slice them thin -and to 3 quarters of a pound of slices take half a -pound of Sugar put them in a silver bason and set -them on the fire till the Sugar be melted and when it -is scaulding hot strain the sirrop from your apricocks -and set it by till your half apricocks boyle then put -your sirrop to them and boyle it together till your -apricocks be clear they must be very well scummed to -a pound of halves take 3 quarters of a pound of slices -put your halves in glasses & strain your sirrop to them -through a tiffeny.</p> - -<p><span class="pagenum" id="Page_137">137</span></p> - - -<h3><a id="s371"></a>371. <i>To pickle Violets for Sallets.</i></h3> - -<p>Cut your stalks very close put them in a glass -strew some Sugar on y<sup>m</sup> mingled with a little Salt -so do till all be in then pour on your vinegar a pint -of vinegar to half a pound of sugar and press them -down till the flowers sinke which they will in 4 or -5 days.</p> - - -<h3><a id="s372"></a>372. <i>To preserve Goosberrys in Jelly.</i></h3> - -<p>Take the fairest goosberries stone them into fair -water to every pound of the berrie 3 quarters of -a pound of double refined sugar and put a little fair -water to it when it boyles put in 3 quarters of pound -of measur’d goosberrys and boyle them in your sirrop -till they are all broken then strain out your sirrop and -set it by then take to a pound of your stoned goosberrys -a pound of double refined Sugar put it in your -bason set it on the fire with very little water when it -boyles and is clear scummed put in your stoned goosberries -as it boyles so let it boyle till they are clear -then put to them the sirrop you set by let them boyle -a little together then glass them up you must do but -a row at a time ye berry must turn white.</p> - - -<h3><a id="s373"></a>373. <i>To preserve Goosberries.</i></h3> - -<p>Take fair goosberries stoned into fair water and -to one pound of the berries 3 quarters of a pound -of jelly of red currance or juice and to a pound of -Goosberries and this jelly take a pound and half of -Sugar put your Sugar into a silver bason wet it with -a little water and when it boyls and is scummed put -in your goosberries and in a little time your jelly or -juice of currance and when they are boyled enough -strain your jelly to them but if you put juice of -currance you must allow proportionable Sugar more -to it.</p> - -<p><span class="pagenum" id="Page_138">138</span></p> - - -<h3><a id="s374"></a>374. <i>A Pippin drink.</i></h3> - -<p>Take 20 pippins large ones cut them in halves -into an earthen pipkin that will hold 2 gallons -then fill it up with Spring water and let it boyle over -a gentle fire till all the vertue be out of the pippins -then strain it into an earthen pan pare a lemon put in -half the peel and slice in 2 or 3 lemons being first -pared clean sweeten it well with refined sugar and let -it stand then take out the lemon and bottle it up for -your Spending.</p> - - -<h3><a id="s375"></a>375. <i>To make Vinegar of Unripe Grapes.</i></h3> - -<p>Take them and pound them and press them -through a hair bag as yo do Sider then put into -every 4 gallons as much allome as a wallnut then -boyle it well and scumme as the scumme riseth as -clear as possible coole it and when through cold tun it -up and keep it till it is steal and fit for use very close -stopt and it will be very good.</p> - - -<h3><a id="s376"></a>376. <i>A Re<sup>ct</sup> of Harts Horne Jelly.</i></h3> - -<p>Take shaved harts horne half a pound to five -pints of water the which boyle very leasurely till -half be wasted then put in a little red rose water and -then give it a walme or 2 more then strain it you may -add juice of Lemons & fine Sugar and eat it cold or -dissolve it and drink it warm w<sup>ch</sup> you please.</p> - - -<h3><a id="s377"></a>377. <i>The Countess of Kents Lozenges for a Cold.</i></h3> - -<p>Take 12 ounces of liquorish scraped and bruised -a little then take half a pint of coltfoot water red -rose water hysop water of each half a pint 2 quarts of -fair water so put them altogether with your liquorish -& let it steep 24 hours then set it on the fire and let -it boyle very softly till it be as thick as cream then -strain out the juice clean from the liquorish and set it<span class="pagenum" id="Page_139">139</span> -on the fire again puting in 2 grains of ambergreese as -much allkermes as a large bean let it not boyle but -stand till it be well incorporated then put it out into -2 or 3 pans and set it in the sun till it thicken to -worke like wax y<sup>n</sup> make it into little cakes it will -keep it’s vertue many years but if in drying in the -sun a drop of water or rain chance to fall on any of -it, it will never come to good. Aproved by the Lady -Elizabeth Cope to add half a pint of whorehound -water.</p> - - -<h3><a id="s378"></a>378. <i>To make Cherry Wine.</i></h3> - -<p>Take of the best sort of cherries full ripe Stone -them then breake them to mash and let them -stand all night in something that will not change the -colour of the cherrie liquor next day strain them out -in a jelly bagg & press out all the juice let it run -upon Sugar and to every gallon put a pound of -Sugar then tun it up stop it up close and let it stand -a month or 6 weeks then draw it out into bottles & -in every bottle put a little loaf Sugar & stop it up -close.</p> - - -<h3><a id="s379"></a>379. <i>The Portugal Cake.</i></h3> - -<p>Take a pound of loafe Sugar beat and search it -very fine through a sive w<sup>th</sup> a pound of very well -dryed and fine flour that the Sugar and flour may be -well mingled together then take a pound of butter -and wash it well in rose water and then worke it with -your hand till it be very soft then strew your flour -and Sugar in by degrees till it be half in then put in -6 yolkes of eggs and but 4 whites then by degrees -worke in the other half of flour and Sugar and when -the oven is hot or ready put in 2 spoonfulls of rosewater -and a pound of currants or 3 quarters of carraway -comfits which you like best and have your plats -ready buttered and fill them but half full & sift on<span class="pagenum" id="Page_140">140</span> -some double refined Sugar on them let the oven be -pretty hot and set up the Lid these will keep and -Spend well.</p> - - -<h3><a id="s380"></a>380. <i>To Cure the Heart Burning.</i></h3> - -<p>Take of the Stone under the crafish eyes taken -from the crafish when the Sun is in cancer is best -take as much of these stones in powder as will lay on -a 6 pence in a morning and fast after it in some small -ale posset drink or burrage water aproved in its cure -and the quality of the stone in powder it will turn -vinegar sweet if steep’d in it.</p> - - -<h3><a id="s381"></a>381. <i>A Cream Cheese.</i></h3> - -<p>Take a gallon of stroakings and 2 quarts of cream -you must take a pint of new milk and put to your -cream your cream must be very sweet cream then -take as many pickt marigold flowers as you can hold -in your hands pound them and strain them into the -stroakings you must but boyle up your cream and run -it up almost scaulding hot you must not breake your -curd but cut it a cross and a thwart into your vate -about an inch deep your vate must be. So set it in ye -press & when you take it out you must keep it in -rushes it will be ready in 10 days or a fortnight.</p> - - -<h3><a id="s382"></a>382. <i>The Lady Ashfields Almond Puffs, Jumballs -Beaten Small with Rose Water or Orange Flower -Water.</i></h3> - -<p>Take 5 or 6 almonds to a quarter of a pound of -Sugar a quarter of the white of an egg froth’d so -made up and dryed in an oven. Her Angelicoe cakes -thus pour your angeligoe into hot water to green -boyle your Sugar to a candy hight chop your angeligoe -when green’d and peeled & so boyle them in -your sirrop and drop them into cakes and strew them -till dry & they will keep all the year.</p> - -<p><span class="pagenum" id="Page_141">141</span></p> - - -<h3><a id="s383"></a>383. <i>The Lady Fusts Hipoccras.</i></h3> - -<p>Take a quart of white wine and as much Sherry -Sack put to it an ounce of ginger of nutmegs -cloves and cinnamon an ounce stir it altogether & -let it stand 22 hours then put them to a wine quart -of milk stir it well then strain it through a jelly bag -which hath a sprig of rosemarie in it so bottle it up -add if you like it a little bag of musk & ambergreese -into each bottle.</p> - - -<h3><a id="s384"></a>384. <i>To Pickle Oysters.</i></h3> - -<p>Take a peck of oysters take a care you cut them -not in y<sup>e</sup> opening Save the liquor that comes -from them wash your oysters in a pint of elder or -white wine vinegar mingle your oyster liquor and -vinegar together and strain it add to it a pint of fair -water put to your liquor 3 blades of mace 6 cloves -some whole pepper and Salt to your taste let them -boyle a quarter of an hour till they are tender take -them off the fire & when they are cold pott them. Ye -Lady Downs thinks Jamaca pepper better than the -black or white pepper.</p> - - -<h3><a id="s385"></a>385. <i>To make Elder Vinegar.</i></h3> - -<p>To a gallon of white wine vinegar put a quarter -of a peck of dryed elder flowers steep them 3 days -close cover’d the 4th distill it off it will be clear as -rock water and very quick and sharpe.</p> - - -<h3><a id="s386"></a>386. <i>To Dry Orringo Roots.</i></h3> - -<p>Take the roots of the youngest Springing boyling -them tender and peel them picking and wash -them and Shape them in a bason with some warme -water and their weight in Sugar let them boyle now -and then turning them and when the Sugar begins to -consume Shake them as you do pease to butter which<span class="pagenum" id="Page_142">142</span> -shaking will work the Sugar into them then lay -them before the fire in halfe a day you box them up -as dry.</p> - - -<h3><a id="s387"></a>387. <i>To Dry a Gamon of Bacon.</i></h3> - -<p>First lay your gamon a soaking in a strong brine -a week then hang it up raw and salt it well with -bay salt then let it lay a fortnight then hang it up & -Smoake it with green broome then boyle it with rain -water you must Smoake it 4 or 5 times with the -broome.</p> - - -<h3><a id="s388"></a>388. <i>To Dry Neat’s Tongues.</i></h3> - -<p>Take 12 large tongues and make a strong brine -for them of bay salt & water so strong as to bare -an egg and add to it half a pound of peeter first -cleanse your tongues from all slimeness then put them -into the brine pressing y<sup>m</sup> down to keep under the -liquor and let them lay in it a month then take them -and dry them to keep for your use.</p> - - -<h3><a id="s389"></a>389. <i>To make Almond Jomballs.</i></h3> - -<p>Take half a pound of vallentia almonds and as -many Jordan almonds put them in a skellet of -boyling water and blanch them as fast as you can put -them in 3 several waters then beat them as small as -may be but keep them from oyling by puting in often -some rose water and fair water Soake some gume -dragon in some rose water and fair water mingled -then take a pound of double refined Sugar Siveted -through a tiffanie sive then take half your almonds -& half your Sugar put it on a chaffendish of coles in -a pewter dish when it is well dissolved put in some of -your gumme and mingle it very well beat the whites -of 10 eggs to a froth and put them in keeping it still -stiring till it be stiff to mould let it stand till it be -near cold Sive some Sugar on a paper and make them<span class="pagenum" id="Page_143">143</span> -up if you like colliander or any other seed you may -add to them if you please.</p> - -<p>To make cakes of the other half Take the other -half of your almonds and Sugar mingle it well but -set it not on the fire till the oven be hot and sweeping -then have ready the whites of 4 eggs beaten to a -froth mingle it with the cakes then sift some fine -Sugar on a pye plate drop it on the plate sift some -Sugar on them so set them in your oven make your -jomballs first the cakes must be baked as soon as made -the almonds will require half a day to beat them.</p> - - -<h3><a id="s390"></a>390. <i>To Dry Apricocks.</i></h3> - -<p>Take a pound of apricocks before full ripe half -a pound of the best Sugar Scauld your apricocks -in fair water after they are pared then dry them in a -cloth then boyle them in a Sirrop of that Sugar & so -dry y<sup>m</sup> in y<sup>e</sup> sun or stove.</p> - - -<h3><a id="s391"></a>391. <i>To Ice Cakes.</i></h3> - -<p>Take 3 quarters of a pound of double refined -Sugar Sifted through tiffany put it into a porrenger -have ready 2 penny worth of gum dragon -steep’d in rose water 4 days with some muske or -ambergreese beat it together till it be very white this -will glaze jomballs or cakes or anything.</p> - - -<h3><a id="s392"></a>392. <i>To Preserve Grapes Green.</i></h3> - -<p>To a pound of grapes take half a pound of Sugar -after they are scummed and stoned put them in -your Sugar without water set them on a quick fire -and boyle them as fast as you can first they will look -like Scaulded goosberries afterwards very clear after -that as if they were burnt but by long boyling they -will come to a very good green colour and then they -are enough. aproved as ye best way to preserve -grapes.</p> - -<p><span class="pagenum" id="Page_144">144</span></p> - - -<h3><a id="s393"></a>393. <i>To dry Peaches.</i></h3> - -<p>Green them as other fruit put a little Sugar in -the water it will do the better when they are tender -you may wipe off the skin make with 3 quarters -of a pound of Sugar a Sirrop for a pound of peaches -when they a little tender stone them boyle them till -they are half enough then put them in a pot close -covered where they may stand warme 3 or 4 days take -half a pound of Sugar make more Sirrop drain them -from the old then put them in a clean pot pour ye other -Sirrop boyling hot on them cover them up close put -the pot on embers a while then keep them in a stove.</p> - - -<h3><a id="s394"></a>394. <i>To make Almond Cake.</i></h3> - -<p>Take a peck of fine flour dry’d 6 pounds of -almonds blancht and beaten with rosewater a pint -of Sack 4 pints of ale barme breake in 4 pound of -butter carraway seeds and what spice you please mingle -all well together 10 pound of currants after it hath -risen & some chopt raisons will make it moist and -some Salt.</p> - - -<h3><a id="s395"></a>395. <i>To make Jockallato drink.</i></h3> - -<p>Take half a pint of milk and as much fair water -put both into a glass bottle set it in a skellet of -water when it boyles put to it an ounce of jockallato -finely scraped 2 eggs and 2 ounces of Sugar beat them -very well together and put it into your water in the -bottle shaking it together till it be coole enough to -drink.</p> - - -<h3><a id="s396"></a>396. <i>To make Sugar Cakes.</i></h3> - -<p>Take half a pound of flour a quarter of Sugar as -much butter 6 spoonfulls of rosewater make it -into paste and bake them on plates it will make 24.</p> - -<p><span class="pagenum" id="Page_145">145</span></p> - - -<h3><a id="s397"></a>397. <i>To make Almond Tarts.</i></h3> - -<p>Take a quart of cream and a quarter & half quarter -of a pound of blancht almonds beaten very -small with a little rosewater and cold cream put them -to the boyling cream with the yolkes of 6 eggs let it -boyle till it be pretty thick still stiring it then take it -from the fire and put in a grain of musk dissolved in -a little rosewater put in a quarter of a pound of sweet -butter Sugar to your taste your crust must be made -with an egg a little butter & fair water to your flour -then raise your dough of what fashion you please a -little higher than biskit pans & put no leds to it but -pin them up in papers to keep them up in y<sup>e</sup> oven a -little more than a quarter of an hour will bake them.</p> - - -<h3><a id="s398"></a>398. <i>To make Jellies.</i></h3> - -<p>Take a log of veal and a pair of calves feet boyle -them in 4 gallons of water and let it boyle 4 or -5 hours till it is a strong jellie then strain it out -through a linnen cloth and let it stand a little while -and take off the fat as clean as you can then put in an -ounce of whole cinnamon & the juice of 6 lemons a -quarter of a pint of white wine vinegar but I think -rather white wine a little Salt half a pound of white -Sugar boyle all these in a stew pan or Skillet a little -while then put in the whites of 20 eggs pretty well -beaten and let it boyle half a quarter of an hour then -put it into your jelly bag and hang it as near the fire -as you can & let it run into a large dish when it is all -run out put it into a stue pan again & clear it again -with the whites of 6 eggs then put it into your jelly -bag again then what you intend shall be clear let it -run into a mazarine or flat dish & what you would -have white let it run through almonds finely beaten -and strain your jelly through them in a cloth into the -dish you will serve it in and you must have Scooped<span class="pagenum" id="Page_146">146</span> -oringes and lemons & egg shells and fill them with -jelly of several colours as you will have them.</p> - -<p>To make the red take half an ounce of Kucheneall -half an ounce of Roach allome half an ounce of cream -of tartar boyle all these in a pint of water till half be -consumed then put it into a glass and stop it close & -it will keep a year.</p> - - -<h3><a id="s399"></a>399. <i>Friccasies or Veal Collops.</i></h3> - -<p>Hacke or chop your veal colops and grate nutmeg -over it then heat in your frying white wine -butter Anchovese and Shallot and capers with your -meat still shaking your pan as the liquor may thicken -then when your meat is fryed enough from being raw -(for if to long it will make it hard) then take more -white wine nutmeg and the yolks of 3 eggs and beat -them into your pan and shake all very well together -and So Serve it in you may mince your capers if you -please and rabits or chickens eat well so.</p> - - -<h3><a id="s400"></a>400. <i>S<sup>r</sup> Edward Gust’s Cordiall for Old and Young.</i></h3> - -<p>Take an ounce of conserve of red roses a dram of -Diascordium & a Scruple of confection of allkermes -incorporate all these well together then pot it -up for your use and take the quantity of a nutmeg last -at night when any faintiness is on the Spirits or -Stomache.</p> - - -<h3><a id="s401"></a>401. <i>A Oringe Pudding or Lemon.</i></h3> - -<p>Take half a pound of loafe Sugar sift’d and dryed -4 ounces of Lammas wheat flour finely sift’d and -dryed very well 6 ounces of fresh butter and the -yolkes of 4 new laid eggs and the whites of 7 beat -your butter in a bowle till it be like pap not heat at -all but raw with 2 spoonfulls of Sack and 2 of rosewater -you may infuse some clovejilly flowers in your<span class="pagenum" id="Page_147">147</span> -rosewater to make it look brown when your butter is -beat like pap then you must put in your 4 yolkes and -7 whites of egg and beat them up together till it’s a -little mingled then put in the Sugar then the flour -and keep beating of it upwards as for Biskit it must -not be Slackned in the beating but beat an hour then -take the peel of 2 oringes candied or raw but if raw -boyle out the bitterness shred in your peel but put it -not in till the last and then squeeze in the juice of 2 -oringes if you have any when it is beat an hour and -half and your peel in you may add perfume and have -a pound of flour 4 ounces of butter 2 eggs whites -and yolkes 2 spoonfulls of Sack make it up in paste -cover the dish with it very thin bottom and brims and -put your pudding in a flat broad dish and cover it -with some of the same paste a little thicker at top set -it in an oven hot enough for manchet & 3 quarters of -an hour will bake it.</p> - - -<h3><a id="s402"></a>402. <i>The Lady Long’s way of drying a Gamon -of Bacon.</i></h3> - -<p>Let it be as long as you can unsalt’d if it take -wind a little the better provided it taint not then -salt it leasurely by degrees moderately with bay -salt and some peeter salt if you please then gently Dry -it and when you boyle it change it out of boyling -into cold waters divers times w<sup>ch</sup> will make it look ye -reder.</p> - - -<h3><a id="s403"></a>403. <i>To frye Venison.</i></h3> - -<p>First slice it then flour’t through a tin drudge -then fry it in fresh butter untill it is a little crisped -then pour away that butter then put to it a little -gravey nutmeg, mustard, and Sugar and So Serve it -in when warmed and Shaked with your venison in a -pan and pour’d out altogether into your dish.</p> - -<p><span class="pagenum" id="Page_148">148</span></p> - - -<h3><a id="s404"></a>404. <i>To order Venison to keep it cold a year round w<sup>th</sup> -y<sup>e</sup> Gravey in it.</i></h3> - -<p>Take when your venison is boned and good Sweet -and fat bacon thin sliced and y<sup>r</sup> seasoning spices -ready by you about a pint of claret wine and a clean -bunch of feathers then slit all the lean parts of your -venison about the length of your finger dip your -feathers in the wine and wet the slit then put in some -of the seasoning of the Sweet Spices made of nutmegs -cloves Jamacoe pepper and a little ginger and Salt and -then to that a slice of thin sliced bacon and thus do in -all the lean parts of your venison slitting it and weting -the slits with the wine and then filling up the slits -with the Seasonings and sliced bacon then put into the -bottom of the pot you bake and keep it in some good -beef sewit and your ordinary of Seasoning pepper and -salt among your sewit & all over your venison and sit -your venison to the side of your pot and put good -Sweet butter also at the bottom of your pot and round -the sides and some of your seasoning and the remainder -of your wine then turn down the best and -top of your venison the flatest part to the bottom of -the pot in the baking and keeping it so till you come -to spend it seting it into the oven with some brown -bread and when you draw it forth press out the gravie -as well as you can and as hot with a trencher and a -great weight on it washing your weight and trencher -clean ere used then put all the gravie you strain out -into a larger skillet then it will hold that you may also -put to it the gravie of the bones baked and broken -ere you bake them with wine and seasoning of Sweet -Spices which when you have drain’d from the baked -bones add to the former gravie and then take a faggot -of Sweet marjerom bay leaves a little pennyroyall and -a little rosemary ty’d up in a fagot and put into your -gravie and then take a clean stick and measure the -depth of your gravie in your skellet and make a nick<span class="pagenum" id="Page_149">149</span> -in the stick at the middle of depth, that you may be -sure to boyle half away by the measure of your stick -then take it off the fire and pour it as hot as you can -into your pot of venison and so let it stand till it be -cold gently pressing down your venison before it be -quite cold that the meat may be cover’d and sink down -to bottom and the gravie cake over it Remember to -take out the fagot of herbs ere you put your gravie -to your meat if it cake hard over then noe butter -need be aded to keep it the year round but if it be -thin you must add butter melt’d up to cover it but -pour it not to your gravie till it be cold and head’d -pour your melt’d butter on it no warmer than just to -run all over it and when quite cold cover up your pot -with a board and paper that no air nor vermine as rats -or mice come to it and it will keep a year round very -good but when you come to spend it take off the stale -butter and set it in a Kettle of water to melt it off and -let none of the water get in but when throughly hot -take your pot out pour off the stale butter and turn -out your venison the bottom upwards as being the best -and put fresh butter to it and when cold it will eat as -if new done but while it is spending wherever cut it -must be cover’d again with butter or it will turn vinie -if it stand to take air where cut the pot you turn it -into ought to be a sweet and well seasoned pot w<sup>th</sup> -some fresh butter in it.</p> - - -<h3><a id="s405"></a>405. <i>To make Wigs.</i></h3> - -<p>Take 3 pound and a half of fine flour a pound of -butter melt’d in a pint of milk and a quart of -good ale yest half a pound of Sugar mix’t in your -butter milk and yest halfe an ounce of cloves mace and -nutmegs a quarter of an ounce of carraway seeds a -little salt mingle all these well together in your flour -<span class="pagenum" id="Page_150">150</span>working them all into a pretty stiff paste w<sup>th</sup> your -hands & weigh out about 4 ounces to a wig and So -rowle them up into wigs and bake them upon paper -or tin plates butter.</p> - - -<h3><a id="s406"></a>406. <i>To dry Goosberryes Plummes or Angelicoe.</i></h3> - -<p>Take your goosberries the fairest you can get or -your plummes and slit them on the side with a -penknife or on the top and lay them in hot water and -so let them lay in the hot water till they be tender as -you will have them at all then take them out and put -them into cold water your goosberrys or plummes -and let them lay a week or 10 days till the water be -very sharpe of the taste but the angelicoe must lay in -water but 4 days then make a very strong sirrop and -so boyle them up you must keep your angelicoe a fortnight -in your sirrop then take it out of your sirrop -and lay it on a confectioners wyer to dry over a -charcole fire throughly kindled that there be no -smoake in the kindled coales of either wood or cole -if you have occasion to dry oringes or lemons keep y<sup>m</sup> -in a strong sirrop till a day or 2 before you use them -and dry them after the same manner they will be dry -in half an hour or Less, dry without & moist within -and this way will make your fruit green enough without -any peeling and also your angelicoe.</p> - - -<h3><a id="s407"></a>407. <i>To Roste a Haunch of Venison.</i></h3> - -<p>Skin and bone your venison beat it and season it -as you like best sweet or hot spices salt and herbs -such as please your taste best then coller it as you do -beef with some butter or bacon with your Seasoning -tyeing it hard with pack thread wraping it up first in -the caul or skin of the venison so tye it on to your spit -Save what drops from it in rosting for your Sauce -rosting it very well and so Serve it up.</p> - -<p><span class="pagenum" id="Page_151">151</span></p> - - -<h3><a id="s408"></a>408. <i>To make the Cockleshell Sweetmeat.</i></h3> - -<p>Take some double refined Sugar and search it -very fine through a fine sive and beat it into a -stiff paste with a white of an egg and rowle it very -thin and put it on your shells and dry it in a stove or -in the sun you may colour y<sup>m</sup> as you please.</p> - - -<h3><a id="s409"></a>409. <i>To make Red Currant Wine.</i></h3> - -<p>Let your fruit be full ripe and gather’d on a dry -day and to every 3 pound of currants good -weight with their stalks and stems on take one quart -of water & one pound of sugar put your water to -your currants & with your hands squeeze them -through a hair Sive then put your Sugar to your -juice and when it is well mingled together and the -Sugar is dissolved then put it into a very dry and -sweet vessel fill your vessel quite full and let it worke -a week and then stop it up and let it not be tap’d -under 10 weeks time and then draw it off as you -drink it or bottle it which you please.</p> - - -<h3><a id="s410"></a>410. <i>To make Aquamirabilis.</i></h3> - -<p>Take a pint of the juice of Sallendine and half a -pint of the juice of balme and half a pint of the -juice of Spermint of rosemary flowers cowslip flowers -clovejilly flowers burrage and burglass flowers mellilot -flowers of each one dram and all other cordiall flowers -you think fit and of cubibs ginger cardimums gallingall -cloves mace nutmegs of each one dram put all -these ingredients in 3 pints of Sack with a pint of -strong angelicoe water and half a pint of red rose -water steep them one night and the next morning put -it in a cold still and draw off 3 quarts of water first -laying harts tongue leaves at the bottom of the still -when the water is drawn off mingle it altogether -sweetening it with white Sugar candie or very fine -loafe Sugar bottle it close stopt and to stand cool.</p> - -<p><span class="pagenum" id="Page_152">152</span></p> - - -<h3><a id="s411"></a>411. <i>To make Vinegar.</i></h3> - -<p>Take 6 gallons of fair water and put it into a 9 -gallon vessel hoop’d with iron put thereto 18 -pound of ordinary malligoe raisons washt a little in -one water stalks and raisons altogether paste on a -coarse strong cloth over y<sup>e</sup> bung hole with yest set in -the hotest sun you can May June July and in September -it may be used.</p> - - -<h3><a id="s412"></a>412. <i>A Pickle for Brawn.</i></h3> - -<p>Take 9 gallons of water 2 handfulls and a half -of bay salt an ounce of cloves mace and white -pepper altogether and put it whole in and boyle it -a full hour boyling in it a quart of milk scumme the -milk clear off but leave your Spice at the bottom for -your liquor to feed on and keep it sweet so keep it -till the morrow to be through cold ere you put in -your brawn and when your brawn is in keep it as -coole as you can and twill keep a quarter of a year -you may add jamacoe pepper and it will be the -better.</p> - - -<h3><a id="s413"></a>413. <i>For Fits.</i></h3> - -<p>Take of gentian roots grated as much as will lay -on a 6 pence 3 nights before and 3 nights after -every change of the moon in 2 or 3 spoonfulls of -wine or beer.</p> - - -<h3><a id="s414"></a>414. <i>A Cordiall Tincture for the Collicke by ye -Lady Fust.</i></h3> - -<p>Take sena liquorish Guiacum or lignum-vite -elecampane roots not dryed of each 2 ounces -annyseed corriander seeds of each an ounce raisons of -the Sun pick’d and ston’d one pound infuse all these -in 3 quarts of the best aquavite a fortnight or 3 weeks -till all becomes a red tincture so strain it out and keep -it for use.</p> - -<p><span class="pagenum" id="Page_153">153</span></p> - - -<h3><a id="s415"></a>415. <i>Hysterick Electuary the Lady Gerrard’s Re<sup>ct</sup>.</i></h3> - -<p>Venise treacle half an ounce bittony flowers -rosemary flowers & burrage flowers of each ahalf -an ounce amber in powder half an ounce castor in fine -powder one dram let these be incorporated in a stone -morter w<sup>th</sup> as much sirrop of pioneys as will make a -stiff electuary, Let ye patient at the full and change -of the moon at going to rest take the quantity of a -nutmeg in 3 small pills and drink after it a small -drink of posset made with white wine with a root of -a single pioney boyled in it & for 3 mornings after -use no other breakfast but a draught of the same -posset Hereby are cured both old and young of convulsions -Hysterick vapours fitts and falling sickness.</p> - - -<h3><a id="s416"></a>416. <i>To Pickle Kidney Beans.</i></h3> - -<p>Take young beans boyle them tender (and take -them before they be stringy) in pickle made of -vinegar and salt as strong as will bare an egg and -therin let them lay about a week then take them out -again and boyle them in fair water till they look as -green as you like them then put them in the former -pickle again and they will keep all the year.</p> - - -<h3><a id="s417"></a>417. <i>To Pickle Cucumbers.</i></h3> - -<p>Take small cucumbers and scauld them then take -2 handfulls of fennell seeds half so much deaill -seeds a little mace 2 quarts of water half so much -vinegar one pint of white wine season it well with salt -and when it is cold keep your cuccumbers in it.</p> - - -<h3><a id="s418"></a>418. <i>The Lady Lees Sore Breast Poultise.</i></h3> - -<p>Take a pint of strong ale of hollyhock leaves -chickweed gruncell mallows of each herb a handfull -chop them very small boyling them in the ale till -half be consumed then thicken it with rie meale or<span class="pagenum" id="Page_154">154</span> -brane of wheat and put in a pretty piece of boars -grease, boyle it till it come to a fit thickness for use if -it break the breast keep it open with a mallow root -dressing it twice a day. this aproved good for many -Cares.</p> - - -<h3><a id="s419"></a>419. <i>The Lord Bristoes Contraerva, or Counter Poison.</i></h3> - -<p>Take rags of pearl, corall white amber crabs eyes -beazar stone harts horne of each half an ounce -roots of contraerva one ounce all finely powdered sift -them through a treble sive then take the powder of -crabs claws the black only 8 ounces finely searcht, -then as much harts horne jelly as will make them up -in paste and rowle them into balls and dip them into -cakes with the top of your finger drying them temporately -the eyes and claws must be taken in may -only.</p> - - -<h3><a id="s420"></a>420. <i>A Sweet Water.</i></h3> - -<p>Take a gallon of Spring water a handfull of -Lavender flowers as many pinks 3 handfulls of -roses as much sweet marjerom the peeling of 6 oringes -12 cloves bruise all these and put to them one ounce -of orrice powder 4 ounces of benjamin put all these -into a rose still and draw off the first quart by itselfe -and then a pint, you may draw after that another -water from the leese which will serve for present use -but not keep, put into your quart bottle 12 pennyworth -of musk and in the pint bottle 6 pennyworth -tied in bags and a little juniper sliced very thin as -much as will lay on half crown 2 or 3 spoonfulls will -sweeten a bason of water keep it stop’t very close it -will keep a year or 2.</p> - - -<h3><a id="s421"></a>421. <i>The best way to make Sirrop of Violets.</i></h3> - -<p>Stamp and strain out the juice of the blewest -Single garden violets or ither to one pint of juice -alowe a pound of Sugar or more, put no more water<span class="pagenum" id="Page_155">155</span> -to your Sugar than will wet it when it’s boyled to a -candie hight pour in your juice and mingle them well -together and when it is ready to boyle take it from -the fire and scumme it clean then set it to the fire -again and when ready to boyle scumme it again thus -do 5 or 6 times and keep it after for your use but if -it boyle it will change the colour.</p> - - -<h3><a id="s422"></a>422. <i>To make Oringe Water.</i></h3> - -<p>Take 60 of middling oringes and pare off the -yellow of the peel besure to cut between the red -and white peel that you may cut off all ye poars then -take the yellow peel so pared and steep them in a -gallon of Sack canarie Sack 48 hours then distill them -in a limbeck if you would have it very Strong or else -in a cold still with a gentle fire puting Sugar candie -in the receiver you may draw 2 or 3 sorts the first -runings being the Strongest.</p> - - -<h3><a id="s423"></a>423. <i>To Preserve the Water Mellon.</i></h3> - -<p>First pare and quarter them and boyle them in -severall waters till it be tender and look green -put them in the water when it boyles when it has -boyled in that water a pretty while take it out and -put it in cold water and so do till it be tender boyle -in the waters some lemon peel cover them with a -cloth in the boyling, if they are so ripe that the seeds -look red then take y<sup>m</sup> out then take to every pound -of mellon a pound and a quarter or a pound & a half -of double refined Sugar and a pint of fair water; -make a Sirrop thereof and put in your mellon and -lemon peel which preserve with the mellon then let -it lay in that Sirrop for 9 days then boyle it again -and when it is done take it up and add some pippin -liquor to it (Loafe Sugar at the first) for the quantity -or liquor you have then add some juice of Lemon to -it musk or ambergreese if you like it.</p> - -<p><span class="pagenum" id="Page_156">156</span></p> - - -<h3><a id="s424"></a>424. <i>To make Paste of Gennaye the true way.</i></h3> - -<p>Take quinces and boyle them in their skin then -strain all the pulpe from y<sup>e</sup> coare strain it through -a piece of cushen canvis take as much sugar as y<sup>e</sup> -pulpe do weigh put to it twice as much water as will -melt it that is half a pint to every pound of Sugar -boyle it to a candie hight dry the pulpe upon a -chaffendish of coles then put the Sirrop and the -pulpe hot together boyle it with stiring until it will -lye upon a pye plate even as you laye it and run no -broader, then faishion it some like leaves and some -like letters so put your pye plate in a warme stove or -oven set it upon 2 billets of wood from the hearth of -the oven all one night, on the morning turn it & so -set it in the like heat again and every day turn it till -it be dry.</p> - - -<h3><a id="s425"></a>425. <i>To make Marmalade of some of these Quinces.</i></h3> - -<p>Take some of this paste after it be placed upon -the pye plate and boyle it untill it will come clean -from the bottom of the posswett and then box it that -is all the Difference between paste and marmalade.</p> - - -<h3><a id="s426"></a>426. <i>To make Paste of Oringes and Lemons.</i></h3> - -<p>Take your oringes well coloured boyle them -tender in water Shifting of them 6 or 7 times in -the boyling put into the first water a handfull of salt -and then beat them in a wooden bowle with a wooden -pestel strain them through a piece of cushen canvis -take the weight of them in Sugar and some what more -then boyle it and dry & fashion it as before in ye -424 Re<sup>ct</sup>.</p> - - -<h3><a id="s427"></a>427. <i>To make Paste of any tender Plummes.</i></h3> - -<p>Take any tender plummes and put them in an -earthen pot and put your pot into a pot of Seething -<span class="pagenum" id="Page_157">157</span>water and when they are dissolved strain all y<sup>e</sup> -water or liquor from them through a fair cloth and -set the liquor by to make quiddenye of then strain -the pulpe through a piece of cushen canvis take as -much Sugar as the pulpe do weigh put to it as much -water as will melt it and boyle it to a candie hight -and boyle the pulpe of the plummes very well upon a -chafendish of coles and put them hot together so boyle -them with stiring then lay them upon a pye plate and -fashion it & dry it as before put some pulpe of apples -amongst the plumme pulpe or it will be tough.</p> - -<p>To make marmalade of these plummes there is no -difference but boyle it higher then your paste till it -come clean from the bottom of ye skillet then box it.</p> - - -<h3><a id="s428"></a>428. <i>To make Conserve of any of these Fruits.</i></h3> - -<p>When you have boyled your paste before said -ready to fashion upon the pye plates put it up -in gallypots and never dry it and that is all the Difference -between conserve and paste, and so you may -make conserve of any fruits this is for all hard bodyed -fruits as quinces, pippins, oringes & lemons.</p> - - -<h3><a id="s429"></a>429. <i>To make any Conserve of tender Fruits.</i></h3> - -<p>First dissolve your plummes as you did to make -your paste strain through the liquor and pulpe and -all to every pint of that take 3 quarters of a pound of -Sugar and so boyle it untill it be somewhat thick that -when you lay some of it upon a cold dish it will run -no broader then pot it up.</p> - - -<h3><a id="s430"></a>430. <i>To make Quidony of the Liquor you kept of your -Plummes before.</i></h3> - -<p>Take a quart of that liquor and boyle it with half -a dozen fair pippins pared and cut in small pieces -then strain all the thinest from it and put to every -pint of that liquor half a pound of Sugar and boyle it -until it will stand upon the back of your spoon like<span class="pagenum" id="Page_158">158</span> -quaking jelly, then pound it into your moulds your -moulds being wett before and when it is almost cold -turn it off unto a wet trencher so slive it into a box -your box being wet also.</p> - - -<h3><a id="s431"></a>431. <i>To make Paste Royal of any Fruits.</i></h3> - -<p>Take marmalade before it be cold & then mould -it up in searched Sugar until it come to perfect -paste then print it in your moulds & then dry it.</p> - - -<h3><a id="s432"></a>432. <i>To preserve Fruits Green.</i></h3> - -<p>Take pippins apricocks pear plummes or peaches -while they are green scauld them in hot water and -peel them the peaches and apricocks Scrape the furr -off them y<sup>n</sup> boyle them very tender take as much -Sugar as they weigh put to it as much water as will -make a Sirrop to cover them then boyle them something -leasurely and take them up then boyle the Sirrop -until it be something thick that it will button -upon a dish side and when they are cold pot them up -together.</p> - - -<h3><a id="s433"></a>433. <i>To preserve these Plummes when ripe.</i></h3> - -<p>Take as much Sugar as they weigh and put not -so much water to them as you did to the green -for they will yield liquor of them selves boyle them -not altogether so leasurely as you did the other if you -do the Sirrop will turn red and so when you have -boyled them take them up and pot them as aforesaid.</p> - - -<h3><a id="s434"></a>434. <i>To preserve Damosens Red or Black Plummes.</i></h3> - -<p>Take as much Sugar as they do weigh and as -much water as will make a Sirrop to cover them -then boyle them a little while in the Sirrop close -covered and turn them very often for spoting them -set them all night in their own Sirrop and on the -morrow set them upon a pot of seething water and let<span class="pagenum" id="Page_159">159</span> -them boyle no faster then the water seethe under them -then when they be through sweet and tender take -them up and pot them but let the Sirrop be boyled -till it will button upon a dish side before it be poted.</p> - - -<h3><a id="s435"></a>435. <i>To preserve Grapes Barberryes or Goosberrys.</i></h3> - -<p>Take as much Sugar as they do weigh and somewhat -more and beat it very fine take a preserving -pan or skillet lay a lay of Sugar and a lay of the fruit -till you have laid all then take 6 spoonfulls of fair -water as much as will wet the bottom of your pan -then boyle them as fast as you can untill they be clear -then boyle the sirrop until it will button upon a dish -side then when they are cold pot them up together.</p> - - -<h3><a id="s436"></a>436. <i>To preserve Quinces white.</i></h3> - -<p>Pare them and core them and take as much Sugar -as they weigh & to every pound of Sugar put but -a wine pint of water put your quinces Sugar & water -together and boyle them as fast as you can uncover’d -and this may you preserve pippins.</p> - - -<h3><a id="s437"></a>437. <i>To keep Quinces raw all the year.</i></h3> - -<p>Take some of the worst quinces and cut them in -small pieces boyle them in water till it be strong -of the quince put into in the boyling to every gallon -2 spoonfulls of Salt as much of english honey half a -pint of white wine vinegar then strain it and when it -is cold put it into a wooden vessel and take as many -of your best quinces as will go into that liquor then -stop them up very close that no air get into them and -they will keep all the year.</p> - - -<h3><a id="s438"></a>438. <i>To candy Barberries Grapes and Goosberries.</i></h3> - -<p>After you have preserved them by Numb<sup>r</sup> 435 -dip them in warme water very sodainly to wash -off the ropie Sirrop then strew them over with searched<span class="pagenum" id="Page_160">160</span> -Sugar as you would do flower upon fish to fry and so -set them in a warme oven or Stove 3 or 4 times and -never let them be cold untill they be dry and they will -look like sparkling diamonds.</p> - - -<h3><a id="s439"></a>439. <i>To make Clear Cakes.</i></h3> - -<p>Take plummes of any sort Rasberries are best put -them in a stone jugg & when they are dissolved -strain them through a fair cloth and take to a pint of -that a pound of Sugar and put to it as much water as -will melt it & boyle it to a candie hight boyle the -liquor likewise in another possnet by them put them -seething hot together boyle them a little while together -with seething then put them into glasses made like -marmalade boxes and so set them in a warm oven or -stove in a drying heat let them stand so a fortnight or -3 weeks and never be cold remove them from one -warm place to another that they may not be cold they -will turn in a week beware you set them not to hot -they will be tough & so every day turn them till -they be dry & they will look very clear canded without -and moist within.</p> - - -<h3><a id="s440"></a>440. <i>To Dry any Fruit after they are Preserved.</i></h3> - -<p>Take pippins pears or plummes wash them out -in warme water from that sirrop they are preserved -in and strew them over with searched Sugar as -you would do flour upon fish to fry them set them in -a broad earthen pan that they may lie one by one -then set them in a warme oven or stove to dry if you -will candie them with all you must strew on Sugar 3 -or 4 times in drying.</p> - - -<h3><a id="s441"></a>441. <i>To Dry any Fruit without Sugar.</i></h3> - -<p>Take pears or pippins and lay them in an earthen -pan one by one and bake them full but not let -them brake then lay them upon seafe bottomes in an<span class="pagenum" id="Page_161">161</span> -oven and so dry them up in a drying heat and so -every day turn them till they be dry.</p> - - -<h3><a id="s442"></a>442. <i>To candie the Clear Rock Candie.</i></h3> - -<p>Take Spices or flowers or any dryed sucket any -fruits after they be preserved and dry again lay -them upon round wyers in an earthen pan the pan -narrow at the bottom and broad on the top and take -as much refine Sugar or Craseel powder you must -neither take barberry Sugar nor maderous they are to -fat put to it as much water as will melt it that is half -a pint to every pound and something more and when -your Sugar is all melt’d take the white of an egg and -a dozen spoonfulls of fair water beat it together in a -bason w<sup>th</sup> a burchen rod till it come to a froth then -put the froth of the egg into the hot Sirrop set it on -the fire again and when it is boyled and when it riseth -drop a drop or 2 of cold water amongst it then set it -on the fire and scumme it then boyle it to a candie -hight that is when it will draw like a thread between -your finger and your thumbe then pour it seething -hot into your pan amongst your fruit set it upon a -cushen in a warme chimney corner cover it close with -a blancket on the morrow pour out all the Sirrop that -will run from it and then set your pot in a warme -place again to dry pick up your wyer take of all your -fruits lay them on paper to dry y<sup>n</sup> box y<sup>m</sup>.</p> - - -<h3><a id="s443"></a>443. <i>To sucket Candie Oringes Lemons Pome-Citerons -& Lettice Stalks.</i></h3> - -<p>Boyle them tender in water and then Candie y<sup>m</sup> -as you do Ringoe roots by Re<sup>ct</sup> 356.</p> - - -<h3><a id="s444"></a>444. <i>To candye Flowers the Spanish Fashion.</i></h3> - -<p>Take flowers of any Sort whatsoever and picke -off the leaves from the flower and make a Sirrop -of Sugar and put in the blossoms of your flowers as<span class="pagenum" id="Page_162">162</span> -many as will go into the Sirrop boyle them with stiring -until it be turned to Sugar again set it off the -fire and with the back of a spoon stir them and bruise -the sugar from them and they will be canded and no -Sugar seen upon them.</p> - - -<h3><a id="s445"></a>445. <i>To make Lozenges of any of these Flowers.</i></h3> - -<p>Make a Sirrop of Sugar as before and take the -blossoms of what flowers you will & sherd them -on a trencher or beat them in a wooden dish then put -in as many as will colour the Sirrop of that colour -the flowers are of and boyle it with stiring till it will -come clear from the bottom of the Skillet and so -thick that it will scarce drop out of your spoon then -pour it upon a wet trencher w<sup>th</sup> a wet knife spread it -abroad not very thin when it is cold cut it in square -lozenges like square diamonds.</p> - - -<h3><a id="s446"></a>446. <i>To make a March Payne Ice it Garnishe it & -Gild it.</i></h3> - -<p>Take almonds and blanch them out of seething -water beat them in a stone morter drop in now -and then a drop or 2 of rosewater to keep them from -oyling now & then strew in a handful of searched -Sugar to bring it to paste when you have brought it -to perfect paste rowle it abroad as thin as you will -have it set an edge about it as about a tart then make -little conceiptes to garnish it then set it in an oven as -hot as for manchet and bake it lay wafers under it -upon a double paper bake it on a pye plate, then ice -it with the white of an egg rosewater and searched -Sugar beaten together as thick as batter for fritters -when it is half baked spread on this ice with a feather -set it into the oven again when the ice is risen take it -out stick in your garnishing in long cumfitts while it -is hot then when it is cold gild it.</p> - -<p><span class="pagenum" id="Page_163">163</span></p> - - -<h3><a id="s447"></a>447. <i>To make Sugar Plate.</i></h3> - -<p>Take searched Sugar make it up to paste with -gumdragon steep’d with rosewater when you have -brought it to a perfect paste rowle it as thin as ever -you can so print it in moulds & it will dry as it lies.</p> - - -<h3><a id="s448"></a>448. <i>To make Wallnuts Artificial.</i></h3> - -<p>Take some of the Sugar plate print it in a mould -made for a wallnut kernell and yellow it over -with a little safforn water with a feather take search’d -cinnamon and Sugar as much of the one as the other -make it up to paste with gumdragon steep’d with rose -water print that in a mould made like a wallnut shell -& when they be dry close them together with a little -gumdragon.</p> - - -<h3><a id="s449"></a>449. <i>To make Muskedyne Cumfits.</i></h3> - -<p>Take Sugar plate mould it in a little muske and -ambergreese then rowle it as thin as paper and -cut it square like lozenges like small diamonds then -let it dry as it lyeth.</p> - - -<h3><a id="s450"></a>450. <i>To make Italyan Biskit.</i></h3> - -<p>Take Searched Sugar a little of the white of an -egg a little ambergreese and muske according to -your taste and when you have beaten this to paste -in an Alleblaster morter then mould it in a little -annyseed finely dusted and make it up in loaves as -big as crabs cut them about like manchet and when -they be risen Something high take them forth upon -the plate you baked them on remove them not till -they cold for if they be they will breake.</p> - - -<h3><a id="s451"></a>451. <i>To make French Biskit.</i></h3> - -<p>Take half a peck of flour 4 eggs half a pint of ale -yest an ounce and half of annyseeds make all -these together in a loaf with a little sweet cream and<span class="pagenum" id="Page_164">164</span> -a little cold water make it in the fashion of a dutch -loaf something long cut it in good thick slices like -toasts when it is 2 day old then rub it over with -powder Sugar and lay it in a warme Stove and let it -dry in and so you must Sugar it over 3 or 4 times & -then box it.</p> - - -<h3><a id="s452"></a>452. <i>To make Macaroons.</i></h3> - -<p>Take almonds and blanche them take a quarter -of a pound and 3 ounces of Searched Sugar beat -these in a morter with a little of the white of an egg -and rose water so beat it till it be a thicker than batter -for fritters drop it upon wafers and so bake it.</p> - - -<h3><a id="s453"></a>453. <i>To make Naples Biskit.</i></h3> - -<p>Take almonds as you did for macaroons to a -quarter of a pound an ounce of pine apple seeds -bake it as before that is all the difference.</p> - - -<h3><a id="s454"></a>454. <i>To make any Artificial Fruits, as Oranges, -Lemons, Cucumbers, Radish, Herrings, Sprats, -Oysters, or Mushells.</i></h3> - -<p>Take alleblaster moulds made in 3 pieces bind -2 pieces together water them very well an hour -or 2 take as much sugar as will fill your mould by -your own aime boyle it to a manus Christi that is till -it be almost Sugar again then pour it into your mould -very quick put on the lid of the mould & turn it -round with your hand very quick & when it is cold -take it out it will be whole and hollow.</p> - - -<h3><a id="s455"></a>455. <i>To boyle Sugar to a Manus Christi.</i></h3> - -<p>Boyle it till it be almost Sugar again and the last -drop of your spoon there will a hair drop from -it as fine as the hair of your head.</p> - -<p><span class="pagenum" id="Page_165">165</span></p> - - -<h3><a id="s456"></a>456. <i>To boyle Sugar to a Candy Hight.</i></h3> - -<p>Boyle your sugar till it will draw like a thread -between your finger & thumbe.</p> - - -<h3><a id="s457"></a>457. <i>To make a Pomander.</i></h3> - -<p>Take Benjamine, Storax, Labdanum, of each half -an ounce Muske, civit, of each six grains, 2 grains -of ambergreese a dram of sweet balmesum beat all these -together in a hot morter then rowle it up in beads as -big or as little as you will have it while it is hot and -so make holes in them and so use them.</p> - - -<h3><a id="s458"></a>458. <i>To make a Perfume to burn in a Chamber.</i></h3> - -<p>Take Benjamine, Storax and Labdanum of each -a like a little damaske powder orace powder a -little, a little frankensense and mirr powder of Jewiper -beat all these together to a paste in a hot morter and -so make it up in the fashion of great black cloves & -so burn them when you please it’s a pleasant smell.</p> - - -<h3><a id="s459"></a>459. <i>A Perfume to perfume Starch.</i></h3> - -<p>After you have made your starch something -thick put in some rose water w<sup>ch</sup> musk and ambergreese -have been Steed in all night and it will make -your linnen to smell most pleasently.</p> - - -<h3><a id="s460"></a>460. <i>To perfume Gloves.</i></h3> - -<p>Take benjamine, Storax, civit, muske and ambergreese -with the oyle of Sweet balsame with a -little orace flower water grind all these very well upon -a painters stone and so wash your gloves with it and -put them upon sticks & dry them the oyle of balsame -<span class="pagenum" id="Page_166">166</span>keeps y<sup>m</sup> supple that they will not dry stiff.</p> - - -<h3><a id="s461"></a>461. <i>To make a Mothes Powder to lay amongst your -Linnen or Wollen Clothes.</i></h3> - -<p>Take the moss of a sweet apple tree lay it in -steep in rose water all one night stop the vessel -very close that it is in then lay it a drying in a paper -in a warme oven So steep it and dry it 3 times then -beat it very fine and put to the powder of cloves the -powder of sweet marjerom orace powder damaske -powder as much musk and ambergreese as you please -no civit for that will clam it then put it in a taffety -bag and so use it.</p> - - -<h3><a id="s462"></a>462. <i>A Water to make the Breath Sweet.</i></h3> - -<p>Take the powder of Sage the powder of Winter -Savery and the powder of Sweet marjerom the -powder of cloves and mace a little nutmeg a little -musk steep’d in the juice of lemons and white wine -drink all these together a spoonfull at a time evening -and morning w<sup>th</sup> the juice of lemons amongst it.</p> - - -<h3><a id="s463"></a>463. <i>A Powder to make the Teeth White and Sweet.</i></h3> - -<p>Take the powder of Sage the Shavings of ivory -put them amongst ye juice of lemons & every -evening and morning rub your teeth therewith & it -will make them both white and sweet.</p> - - -<h3><a id="s464"></a>464. <i>An excellent Water to clear Hands and Face.</i></h3> - -<p>Take a quart of fair water a pint of white wine -the juice of 4 lemons put into these bean blossoms -elder blossoms white lilly blossoms a handfull of them -all put them amongst the wine and water and put -into 4 wild dasie roots 4 marsh mallow roots and 2 or -3 bunches of wild tansie as much of femitary the -weight of 2 pence in campheer put all these together -in an earthen pot set the pot in warm aishes all night -then in the morning strain it through a piece of white<span class="pagenum" id="Page_167">167</span> -cotton clean washt and put it into a narrow mouth’d -glass set the glass in the sun 3 or 4 days in the heat of -the sun if there be any redness or pimples in the face -take the white dung of a hen and so steep it in that -water all one night then strain it again through the -cloth wash your face with this water evening & -morning if you wash your hands with any of this -water put thereto 3 or 4 bruised almonds this is y<sup>e</sup> -most excellent water that ever was made to clear hands -and face withall. Probatum Est.</p> - - -<h3><a id="s465"></a>465. <i>Sr. George Horseyes Green Ointment for Aches -proceeding from a Cold Cause for Shrunke Sinews -in Man, or Beast, & for Strains it it’s incomperably -good & holds Perfection 40 years.</i></h3> - -<p>Take mallows groundcel strawberry lavender -cotten birtch leaves chickweed comfry parsley -sage leaves bayleaves cammomile, Adderstongue oxeye -of each 3 handfulls chop the herbs very small and -beat them in a morter take of roses four pound -frankensence 2 pound and set them upon the fire then -put in hogsgrease 12 pound may butter clarified in -the Sun 38 pound Sallet oyle 1 gallon Turpentine 4 -pound verdigrease half a pound when all these are -melt’d put in the herbs & let them boyle half a -quarter of an hour and carefully stir while it is upon -y<sup>e</sup> fire then take it off and stir it a quarter of an hour -after when it is cold put it into pots close covered and -set them in a horse dunghill a yard deep for 21 days -then take them out and put them altogether & set -them on the fire again and boyle y<sup>m</sup> a walme or 2 -then strain it and put thereto 2 pound of oyle of -spike so apply it to the place agrived gently warming -it with one hand this is only to be made in may. -Probatum Est.</p> - -<p><span class="pagenum" id="Page_168">168</span></p> - - -<h3><a id="s466"></a>466. To make Thin Cheese.</h3> - -<p>Take 8 quarts of new milk from y<sup>e</sup> cow strain’d -put to it 4 or 5 quarts of cream strained and put -to 8 quarts or little more of water very hot then put -in the runnet & stir it together then cover it very -close till it comes and so soon as it’s come put y<sup>e</sup> -cloth upon the cheese-vate & lade the curds as whole -as you can into it & let it whey draw it self and when -it hath done runing lay on ye cloth and the follower -& a weight so let it stand a pretty while then shift it -into a dry cloth and when it hath done weting the -cloth it must be put into a piece of bays or cloth & -lay it on y<sup>e</sup> floor and in 9 or 10 days it will be for -your eating.</p> - - -<h3><a id="s467"></a>467. <i>To make Angelot Cheese.</i></h3> - -<p>Take 2 gallons of new milk put to it 2 quarts of -thick cream then heat it some what more then -blood warme then set it together with 2 spoonfulls of -runnet, when it is run whey it not but set your fat -ready which must be about half a yard high turned -round like a pint but biger without a bottom it must -be set upon a even board & the curd put into it and -ever as the whey runeth from it, it must be filled up -it will take a whole day to fill it, then let it stand and -settle 3 days in the fat untill it be so hardned that -you may take off the moulds without breaking when -they be out salt them with white salt 3 or 4 hours at -the most strew’d all over y<sup>m</sup> but never put in pickle -then wipe them over with a fair dry cloth as clean as -possible the lest will best leper all the cheese so let -them dry upon clean cloths in a window turne them -every day and as they grow mouldy or fowle rub -them easily with clean and dry clothes this proportion -will make 2 cheeses. these cheeses are best to be made -in may or september.</p> - -<p><span class="pagenum" id="Page_169">169</span></p> - - -<h3><a id="s468"></a>468. <i>To make Pastills.</i></h3> - -<p>Take a pound of Sugar a quarter of a pound of -ambergreese & of musk the 8th, 10th or 12th -part let the Sugar be double refined beat it & incorporate -it well with the amber and musk then take -gumdragon steep it in oringe flower water Impast the -Sugar with it make it into cakes dry them in the -Shade and Sun take heed of using to much gum for -a very little will serve besure to let your cakes dry -well in the shade before you put them in the Sun or -they will crack.</p> - - -<h3><a id="s469"></a>469. <i>For Fine Linnen.</i></h3> - -<p>Take of orrice 4 pounds callamase half a pound -benjamin a pound Storax a pound cloves a quarter -of a pound civet half an ounce muske an ounce ointment -of oringe flowers 2 ounces lignum alloes 2 -ounces ambergreese half an ounce rose wood half a -pound the amber civet musk and ointment of oringes -must be mingled together & melt’d & you must either -rub the roses with it or else some wool the wool will -keep the smell longest to every pound of roses a pound -of powder.</p> - - -<h3><a id="s470"></a>470. <i>Perfumes to Burn.</i></h3> - -<p>Take Damask rose buds and cut off the whites -then beat them very small take half a pound of -them when they are beaten and put to them 3 ounces -of benjamine half a quarter of an ounce of muske as -much of civet and as much ambergreese then mingle -it all well together and make it up in little thin cakes -and lay them upon rose leaves & dry them in the sun -till they be very dry.</p> - - -<h3><a id="s471"></a>471. <i>For Ordinary Linnen.</i></h3> - -<p>Take of orrice 8 pound callamase 2 pound -damaske powder a pound cloves a pound gallingall -half a pound benjamin half a pound Storax halfe<span class="pagenum" id="Page_170">170</span> -a pound lavender a pound to every pound of rose -leaves you must put a pound of powder.</p> - - -<h3><a id="s472"></a>472. <i>To destroy Moths & preserve Cloths untouch’d.</i></h3> - -<p>Take the bear frame of a square table cover it -over with such furniture you mean to preserve -you must let your furniture touch the ground at the -sides & ends of the frame to keep in the heat and -vapor then take a chaffendish of charcole or cole of -wood fire and put thereon a quantity of alloes sequetrina -and a quantity of gallinger roots then put your -chaffendish in the midst of the frame and let it remaine -there untill y<sup>e</sup> vapor be quite setled and the engredients -consumed this absolutely at once ordering will -destroy all the moths bred in your furniture & continually -preserve such furnitures as is untouched.</p> - - -<h3><a id="s473"></a>473. <i>To destroy Moths in Chairs & Stools & to refresh -ye Colour.</i></h3> - -<p>Take a quantity of sharp small beer or ale put -therein a quantity of alloes & a quantity of -gallinger as aforesaid make it boyle 3 or 4 walmes -untill ye alloes be dissolved then take a piece of -woollen cloth dip it therein and wash over your -chairs and stools therewith then put them to dry this -will kill all the moths though bred in the seats -amongst feathers flox or wool and refresh any colour’d -cloth or stuff turkey workes or needel workes not -altering the property of ye colours nor hurting the -workes.</p> - - -<h3><a id="s474"></a>474. <i>To scoure and refresh the Colour of Cloth Carpets, -Silk Curtains, or any Stuff y<sup>t</sup> is Stain’d or -Soil’d.</i></h3> - -<p>Take a quantity of orgull break it to a small -powder then put it into some pewter platter then -put it over a chaffendish of coles make it hot then<span class="pagenum" id="Page_171">171</span> -put your carpet or curtain abroad upon a table afterwards -take a brush made of swines hairs dip it therein -and so rub over your carpet or curtain therewith this -will take away all the spots and refresh the colour.</p> - - -<h3><a id="s475"></a>475. <i>To scoure & refresh ye Colour of Gold & Silver -Lace or Fringe.</i></h3> - -<p>Take a quantity of wine vinegar put therein a -quantity of rock allome make it boyle till the -allome be dissolved then rub over your lace therein -afterwards wash it over with clean water and castle -soap this will make your lace very fair and fresh. -Some rub it only w<sup>th</sup> the powder of Common Palk -burnt:</p> - - -<h3><a id="s476"></a>476. <i>To scoure or refresh ye Colours of Pictures y<sup>t</sup> are -Stain’d or Soil’d.</i></h3> - -<p>Take a quantity of wine vinegar & a quantity of -allome let it boyle till ye allome be dissolved then -take a piece of fine clean linnen cloth dip it therein -& wash over your pictures therewith then let them -dry and after they are dry take a little piece of fine -linnen cloth dip it in linset oyle and so wipe over -your picktures therewith then hang them in their -places this will fetch off all y<sup>e</sup> stains and make y<sup>e</sup> -pictures fresh.</p> - - -<h3><a id="s477"></a>477. <i>To dress & order Thin & Old Bedtikes to make -y<sup>m</sup> keep in their Feathers.</i></h3> - -<p>Take a quantity of wheat flour and a quantity of -yellow wax put it into clean water make it boyle -and stir it well together untill the wax be clear dissolved -then let it cool and after it is cold use it after this -manner, take your bedtike turn the wrong side outwards -and spred it abroad upon a table then take a -brush made of swines hairs dip it therein rub over -every place of your bed tike therewith and put it to<span class="pagenum" id="Page_172">172</span> -dry this will make your bed thick and strong & cause -that no feathers shall come out nor dust enter in.</p> - - -<h3><a id="s478"></a>478. <i>To perfume Bedtikes for Down or other Bedtikes -w<sup>n</sup> y<sup>e</sup> Feathers smell Strong and Mustie.</i></h3> - -<p>Take clean water, wax and flour make it boyle -and stir it well together untill the wax be dissolved -and when your wax is dissolved take a quantity of -cloves beaten to powder and a quantity of sweet water -or damaske rose water cast it therein Stir it well together -and when it is cold dress your bed therewith -according to ye last receipt this done you shall smell -your bed all over ye chamber w<sup>n</sup> it cometh to the -heat of the body it’s both comfortable to ye head and -stomach and not offencive to a woman in child bed.</p> - - -<h3><a id="s479"></a>479. <i>To make Butter Cheese.</i></h3> - -<p>Run the morning milk as you ussially do Stir and -sink it when it is well whey and gather’d put it -in a great vate press it very little then put it in a -great trendell and break it very small and mix with it -good store of runnet(?) and all the butter that can be -made of the evening cream well beat from the butter -milk they must be so wrought together that you may -not discern the one from the other then put it in a -great vate that will hold a peck at lest in a large cloth -well fastned y<sup>t</sup> the curd worke not forth you must -press it by degrees and not put on the full weight at -first change it in a dry cloth at noon and salt it well -it must stand in the press 2 days & 2 nights puting -twice a day in fresh cloths it must not be eat under 2 -years old at soonest neither made in a little quantity.</p> - - -<h3><a id="s480"></a>480. <i>To keep Oringes fresh all y<sup>e</sup> Year.</i></h3> - -<p>Take such a number as you intend to keep out -of the ship before they are wash’d strow 2 inches -of wood aishes finely sift’d in the bottom of a box or<span class="pagenum" id="Page_173">173</span> -barrell then lay the oringes in rowes to that they may -neither touch one another or the sides of the box then -sifting 2 inches thick of aishes more over them and -place so many rowes of oringes after the same manner -as the box or barrell will hold.</p> - - -<h3><a id="s481"></a>481. <i>To make Quince Marmalade.</i></h3> - -<p>Take your quinces that are full ripe look yellow -without spots & fresh gather’d from the tree pare -them and quarter them and cut out their core very -clean and take their weight in good refined Sugar -then take some of your other quinces that are not so -purely fine quarter them & core them only and beat -them in a stone morter so small as with adding a spoonfull -or two of fair water now & then to them you may -gett the juice out of them then strain and wring them -very hard through a thin cloth or boulter geting as -much juice from them as possible you can and for -want of this juice in case you have not quinces enough -to make it up you may take the pareings and cores of -those you intend for marmalade with the addition of -a few ordinary quinces more & boyle them in a quantity -of fair water till the quinces & pareings are -tender and the water very strong of them then strain -it and let it stand till it be throughly cold and to -every pound of quinces and Sugar take a full pint or -something more of this liquor or ye juice before mentioned -and pour it into your quarter’d quinces alone -& let them boyle in it till they are very tender then -mash them well together with a spoon but break not -your quinces to small but leave some pretty big bitts -and then put in your sugar being first finely beaten -stirring it altogether and makeing it boyle if you -intend to have it red marmalade you must keep it -continually boyling very close cover’d and stir’d hard -from ye bottom or it will soon burn when ye Sugar is -in it & when you perceive it grow red & come to a<span class="pagenum" id="Page_174">174</span> -pure cherry colour w<sup>ch</sup> with long constant boyling and -stiring it will be then warme your glasses at the fire -lest they break & so put in into them as fast as you -can and keep it in a moderately hot Stove all ye year -for your use.</p> - - -<h3><a id="s482"></a>482. <i>An excellent Pommander.</i></h3> - -<p>Take half an ounce of benjamin half an ounce of -damase rose leaves a quarter of an ounce of Storax -beat these very small severally then sift them and -mingle the powder then take some gumdragon steep’d -in rose water 24 hours and make it into a stiff past -then take 4 grains of ambergreese 4 grains of musk and -2 of civit grind these together with a little juice of -Lemon till they are dissolved then anoint the hand -with essence of jessamie or roses & work the past well -with the musk and amber if it be to limber put in -powder of roses if to stiff a little rose water then weigh -them of an equal weight and rowle them up in your -hand but while they are wet make holes through them -with a bodkin dry them betwixt 2 papers.</p> - - -<h3><a id="s483"></a>483. <i>To make Mince Pyes.</i></h3> - -<p>Take tongues par-boyled cut the roots and hard -all off then to 4 pound of meat take 8 pound of -the best sewit cut the tongues in little square pieces -like dice then shred it fine do the sewit the same then -put it to the meat by degrees and stir it lightly to keep -it from lumping then chop meat and sewit together & -sift it through a fine split sive save the lumps that remain -behind chop them again and sift them as before -till all are gone to this proportion of meat and sewit -take half an ounce of nutmegs half an ounce of cinnamon -almost as much mace half a quarter of an ounce -of cloves beat the spice all but the nutmegs very fine -then sift it through a sive as you strain water grewel -through let your sive be very dry that done and your<span class="pagenum" id="Page_175">175</span> -meat ready then put in your spice and salt to your -taste 2 pound and a half of the best raisons of the Sun -Stoned and shred as fine as can be dates half a pound -shred as fine as the raisons, cittern above a quarter of -a pound, a quarter of a pound of canded lemon not -quite a quarter of a pound of canded oringe shred them -but not so fine as the rest 10 or a dozen of the best pippins -par’d and shred as fine as can be but neither pare -nor shred them till just you put them into y<sup>r</sup> meat then -rub in everything severally into your meat & well -without clodding have 4 pound of the best currants -clean wash’d pick’d and dryed 2 pound of Sugar or -something better beat fine a quarter of a pint of the -best rose water of the best canary a pint and a quarter, -3 quarters of a pint of the best verges lay more sliced -cittern on the top of the pyes if you keep any of the -meat by to make up after the first time stir it well -every day & do not put in the juice of Lemon for it -will not do well to stand in long you must mingle -your Sack rosewater & verges together then turn up -your meat and sprinkle it in by degrees y<sup>t</sup> all the -meat may fare alike & not Lump to this quantity you -may put the juice of 2 lemons but not to stand in -longer then just while you make y<sup>m</sup> up.</p> - - -<h3><a id="s484"></a>484. <i>An excellent Water for ye Head & for Sleep -called ye Emperour Charleses Water.</i></h3> - -<p>When roses are blown, take a quart of good -aquavite in a glass with a narrow neck and when -the roses are half blown take a handfull of the leaves -without ye seed put them into the glass and when the -marioran bloweth & the Apiastrum take then a handfull -of their buds chop them small and put them into -the glass Take also cloves nutmegs cinnamon mace -cardamum of each an ounce & a half bruise all these -grossly and put it in the glass and when the lavender -and rosemary are blown add a handfull of each flowers<span class="pagenum" id="Page_176">176</span> -also shake them well together and stop it close let it -stand 10 days in a hot sun it must be used by anointing -the temples and nostrells it fortifieth and Corroborateh -the head and memory.</p> - - -<h3><a id="s485"></a>485. <i>The Lady Drakes Re<sup>ct</sup> to cure the Stone.</i></h3> - -<p>Take Saxafrage, Pellitory of the wall parsley, -mother of time of each a handfull clean pickt 3 -or 4 radish roots scrap’t and sliced steep these in a -gallon of new milk at night cover it close distill it in -the morning in a common still let it run while good -mix it all of a strength take 6 spoonfulls of this water -with as much white or renish with a little nutmeg & -sugar just warmed and drink it nights & mornings 3 -days before the new and the full of the moon for a -year together. Probatum Est.</p> - - -<h3><a id="s486"></a>486. <i>Cere Clothes.</i></h3> - -<p>Dissolve on the coals an ounce and half of virgins -wax and put to it as much Spermacitti as -will lye on a shilling and a spoonfull of oyle of sweet -almonds a few drops of oyle of cloves dip your cloths -in it and when they are cold wring them in a cloth -and clap them between your hands.</p> - - -<h3><a id="s487"></a>487. <i>Almond Custards.</i></h3> - -<p>Take 2 pound of almonds stamp them with rose -water strain them into a quart of thick cream -washing them through with a little of the cream till -you have got out the best of them but reserve one -spoonfull to put to it without straining put to it 14 -whites of eggs well beaten sweeten & bake it as you -please.</p> - -<p><span class="pagenum" id="Page_177">177</span></p> - - -<h3><a id="s488"></a>488. <i>Macaroons.</i></h3> - -<p>Half a pound of almonds stamp’d with rosewater -the whites of 4 eggs whipt to froth with 2 spoonfulls -of rosewater half a pound of double refined Sugar -2 spoonfulls of rice flour both searched fine mix it in -a bason & set it on hot coals keep stiring it till tis -boyling hot lay wafers on white papers and put this -on them bake them in a quick oven.</p> - - -<h3><a id="s489"></a>489. <i>A Ragou of Veal.</i></h3> - -<p>Take a breast of veal lard it pretty thick with -great lards then brown it very well in a frying -pan put it into a stew pan with some of the butter it -was fry’d in flower it and let it fry there a little then -put in gravie or strong broth almost to cover it & let -it stew till tis tender then season it with pepper, salt, -mace nutmeg Sweet herbs, an onion put in 2 or 3 -Sweet breads slicet some pallats 6 yolks of eggs put -in juice of lemon or verjuice a quarter of a pound of -butter dish it on toast and pour the sauce over it.</p> - - -<h3><a id="s490"></a>490. <i>For a Tickling Cough or Rhume.</i></h3> - -<p>2 ounces of conserve of red roses 2 ounces of -honey 60 grains of mastick 60 grains of libanum -20 drops of Sulphur or as much as will make it sharp -and make it all up together in an Electuary & tyed -up close which will serve for half a year or a year and -take the quantity of a nutmeg first in the morning -and last at night.</p> - - -<h3><a id="s491"></a>491. <i>For Flegme when it sticks that it cannot come up.</i></h3> - -<p>Take a spoonfull of mustard 2 spoonfulls of honey -& a spoonfull of good oyle or oyle of sweet almonds -a spoonful of vinegar or good crab verjuice or -wine vinegar if not to sharp beat it well together and<span class="pagenum" id="Page_178">178</span> -take it in bed and swallow it down by degrees tye it -up close it will keep but a little time take a quarter -of a spoonfull at a time mornings and last at night.</p> - - -<h3><a id="s492"></a>492. <i>For a Cold newly taken.</i></h3> - -<p>Take a pint of posset drink cut 5 large lent-figgs -in small thin slices a stick of liquorish stript small -and about half a spoonfull of annyseeds bruised put -these into the posset drink boyle them till almost half -be consumed drink it hot as you go to bed.</p> - - -<h3><a id="s493"></a>493. <i>To keep damosens all ye Year.</i></h3> - -<p>Bake your Damosens and take the juice only a -good quantity and put Sugar thereto about the -weight of your liquor so boyle it & scumme it clean -then let it stand till it be cold then put it in your -damosens raw as many as your juice will cover and -stop them up close to keep all the year.</p> - - -<h3><a id="s494"></a>494. <i>For a Healing Ointment.</i></h3> - -<p>Take mallows orpine dandelion brooklime St -Johns wort Elder leaves of each one handfull boyle -all these together in the fleck of a pig or fresh butter -for the space of 2 hours under a soft fire yn strain it -and keep it for use.</p> - - -<h3><a id="s495"></a>495. <i>For a Drawing Salve.</i></h3> - -<p>Take of pitch and bees wax of each a quarter of -a pound & of rozen half a pound & 4 pennyworth -of venice turpentine add thereunto so much of the -healing ointment as your own reason will direct you -that may serve to make it up into a plastering salve -all these must be boyled and stir’d together untill they -are well incorporated you may observe that a little of -the ointment being put in will serve for the incorporating -& dissolving the other ingredients after these<span class="pagenum" id="Page_179">179</span> -are boyled together you are to pour them into a vessel -of fair water and then break & worke them well together -and then make them up into rowles for use.</p> - - -<h3><a id="s496"></a>496. <i>For a Tenting Salve.</i></h3> - -<p>Take an ounce of beeswax and 2 ounces of Rozin -and one penny worth of venice turpentine and -boyle them together with so much deers sewit as will -consolidate them into a Salve when these are boyled -together strain them for use if you cannot get deers -sewit you may take the best sheeps sewit.</p> - - -<h3><a id="s497"></a>497. <i>A Poultise.</i></h3> - -<p>Take all the herbs before named in the healing -ointment & boyle them in beer for an hour then -strain out the herbs and thicken the liquor w<sup>th</sup> oatmeal -or bread then boyle it well until it become a -thick poultise and y<sup>n</sup> put into it oyle or fresh liquor -If the maladye ye poultise is to be apply’d unto requires -speedy breaking then boyle together w<sup>th</sup> ye herbs an -handful or less of white lilly mores this poultise is very -usefull for all sorts of swellings.</p> - - -<h3><a id="s498"></a>498. <i>A Cordiall or Surffit Water of Poppies.</i></h3> - -<p>Take of the poppie flowers pluck them from the -stalks then sift y<sup>m</sup> from the seeds and weigh out 4 -pounds then steep them in 3 gallons of strong ale and -with them half a pound of liquorish and half a pound -of annyseeds and let them steep a whole night then -distill them in your limbeck the first runing will be -very strong the second somewhat smaller when you -have drawn a quart or 2 then take 2 handfulls of -poppie flowers being pickt and sift’d and let them lye -in the water 5 or 6 days till it comes to the colour of -a peal claret wine and upon any indisposition of the -stomach sickness or surffit 5 or 6 spoonfuls of this is<span class="pagenum" id="Page_180">180</span> -very cordiall the 2 quarts will be strong and you must -strain out the leaves after 5 or 6 days. Probatum est.</p> - - -<h3><a id="s499"></a>499. <i>To make a Surfit Water.</i></h3> - -<p>Take of ale measure 6 gallons of strong ale one -pound of liquorish half a pound of annyseeds 2 -pound of red poppey one ounce of cloves one ounce -of nutmegs one ounce of cinnamon and one ounce of -ginger bruise the cloves gently and slice all the rest of -ye spices take likewise half a pound of figs a quarterne -of dates a pound of raisons of the Sun Stoned lay all -these in steep over night in the ale then take a quarter -of a pound of white Sugar candy finely beaten and -put it into your glass which receives your distillation -put the first and second runing together otherwise it -will be to strong you may put in a grain or 2 of -ambergreese & a handfull of poppie leaves to colour it.</p> - - -<h3><a id="s500"></a>500. <i>For a Sinew Strain in Man or Beast.</i></h3> - -<p>Take of Nerve oyle Frankinsence Brandy Venice -turpentine and black soap of each a convenient -quantity melt them together and chafe it well in with -your hand and hold a red hot iron or fire shovel to it -whilst you are doing of it to force it the better in. -You may add a little quantity of gum anomy. Probatum -est.</p> - - -<h3><a id="s501"></a>501. <i>To make Juice of Liquorish as a special Cordiall.</i></h3> - -<p>Take a pound of liquorish a quart of Isope water -the 3<sup>d</sup> part of a quart of red rose water Sugar -candy one pound confection of alkermise 2 ounces -ambergreese 80 grains musk 50 grains unicornes horn -30 grains prepared pearl 2 drams beasor stone 40 grains -Harts horne half an ounce take your liquorish scrape -it and slice it then beat it to powder and put it into a -silver or earthern pipkin and let it stand on a soft fire -simpering till it be reasonably thick then strain it<span class="pagenum" id="Page_181">181</span> -through a searce and put in the Sugar candie finely -beaten then set it in the sun where no rain comes -stiring it together once in 4 or 5 days you must make -it in april & it must stand close cover’d in the Sun -(stiring it as aforesaid) the space of 2 months at least -w<sup>n</sup> it hath been thus dryed you must take your other -ingredients and with some of the liquor grind them -in a smooth stone morter or on a perfumers stone till -these be very fine then mix them well together with -the rest & set it again in the Sun 3 months more or -till it be hard enough to box up still stiring it as aforesaid -every 4 or 5 days.</p> - - -<h3><a id="s502"></a>502. <i>To make a Powder for the Stone used by Pope -Silvester ye 2d.</i></h3> - -<p>Take groundsell seed and Saxaifrage seed of each -an ounce filipendula half an ounce white amber -and corrall white and red of each a quarter of an -ounce make all these into a fine powder and mix them -well together and of this give the patient one spoonfull -each morning while it last in broth or pottage and -it will help and deffend him from the stone that it -never will come again.</p> - - -<h3><a id="s503"></a>503. <i>For an Ague.</i></h3> - -<p>Take of alloes Sickatryna and beat it in 2 spoonfulls -of english honey half a pint of white wine -vinegar and a little piece of allome boyle these together -till they be thick then make a plaister thereof -on a piece of leather and apply it to the navel of the -belly as hot as may be suffred it cureth the ague and -killeth wormes.</p> - - -<h3><a id="s504"></a>504. <i>For Agues of all Sorts.</i></h3> - -<p>Take venice turpentine and white frankinsence -finely powdered and strew it into your turpentine -till it be stiff enough not to run abroad well mingling<span class="pagenum" id="Page_182">182</span> -it together with a knife then spread it on round pieces -of leather 2 inches and half over for a man & less for -children and when you have spread over your plaister -with this liquid turpentine and frankinsence mingled -as before then strew on more of the powder finely -search’d and so let them lay and dry till a white paper -will not stick to them and so puting papers between -each plaister lay them up for use & when you use -them warme them and apply them to the navel a little -before the fit comes & let it lay on till they fall off -themselves if one plaister cures not then use a 2<sup>d</sup> and -so a 3<sup>d</sup> but a 1<sup>st</sup> seldom fails. Probatum est.</p> - - -<h3><a id="s505"></a>505. <i>An Ointment for Eyes.</i></h3> - -<p>Take 4 ounces of may butter 2 ounces of virgins -wax 2 scruples of tutty fully prepared 2 scruples -of camphir 4 spoonfulls of white or red rose water -melt the butter and wax and then put in all the -materialls and besure to keep it stiring till it be quite -cold when there is occasion to use it take a little of it -and put it into the palme of your hand & when it is -softned then with your finger anoint all about it on -the outside of your eyes and the temples the last thing -you do when you go to bed if there should be occasion -to wash ye eyes in the morning white or red rose -water is best.</p> - - -<h3><a id="s506"></a>506. <i>A Puff Paste.</i></h3> - -<p>Take 2 pound of flour a pound and half of butter -2 eggs 3 spoonfulls of Sack make the paste not to -stiff with cold water work it very smooth rowle it out -4 square beat up your butter lay it on in thin slices -strewing flour between rowle it up again till ye butter -is used up in a sheet as thick as a finger half an hour -will bake it.</p> - -<p><span class="pagenum" id="Page_183">183</span></p> - - -<h3><a id="s507"></a>507. <i>A Water for Wounds and Old Sores.</i></h3> - -<p>Take 2 ounces of white copperas and a quarter -of an ounce of camphir put them into some little -earthen pot and set it in hot embers and stir it till it -be melted and dryed again to a powder then take 2 -ounces of boel-armeniack and beat it small and mix it -with the other powder when this is done take 2 pottle -of spring water and let it boyle till a quarter of it be -consumed then take it off and put half of the powder -into it So put it into a glass and keep it for your use -it will keep a long time before you dress any wound -(shake the glass well then let it settle again least any -of the powder should be amongst it when you dress -the wound and so eat into the flesh) which having -washt well fould a clout 6 or 8 double weting it -throughly with ye same water and lay it on the wound -then take another clout 8 or 10 times double as near -as you can guess to the bigness of the wound or a -thought less and lay it on the other cloth as wet as -the former full in the mouth of the wound and so -bind it on with a swath or rowler it is excellent good -for men to use y<sup>t</sup> have le grand veroll aue vierge pour -le laver. Probatum est.</p> - - -<h3><a id="s508"></a>508. <i>The Wound Drink.</i></h3> - -<p>Take wormwood southernwood sanicle white -bottles Ragwort plantin ribwort woodbins oake-buds -dandelyon mugwort dayseyes roots and all -bramble buds herbgrease violet leaves strawberry leaves -Suinquefoyle, angellicoe, adderstongue scordium wood -bittoney agrimoney hawthorne buds bugle lungewort -avens comfry mints Scabious and pimpernell these -herbs are to be gather’d pick’d and dryed in may -month then put them in severall papers & so keep -them all the year but the buds are to be gather’d at -their first comeing forth when you make it take one -handfull of each sort a pottle of fair water and a quart<span class="pagenum" id="Page_184">184</span> -of white wine boyle these together till half be boyled -away then strain the liquor from the herbs and put to -it a pint of honey then boyle it a little till you have -scummed it then take it off and let it coole & keep -it, close stop’d let the patient take 3 spoonfulls of it -morning & evening first & last but if for a child 2 -spoonfulls is sufficient.</p> - - -<h3><i>The vertues of it.</i></h3> - -<p>It cureth wounds and sores laying on them a plaister -of honey and wax or one of the following cere cloths -without tents it scaleth putrified bones breaketh and -expelleth imposthumes cureth aches in the stomach -expelleth bullets & cureth the Isue it stopeth bleeding -at nostrells all wounds and broken veins the herbs -must be gathered at the latter end of april in may or -ye beginning of June as the season of the herbs are -w<sup>ch</sup> must be dryed without Sun or fire comeing near -them & the handfulls mentioned are to be understood -handfulls of dry herbs. Probatum Est.</p> - - -<h3><a id="s509"></a>509. <i>The Black Cere Cloth.</i></h3> - -<p>Take a quart of sallet oyle a pound of red ledd -boyle these together on a soft fire untill it be black -then dip your old linnen cloth therein, and hang it -up till it be throughly cold & stiff when it leaves its -clamminess & sticking to the finger it is enough boyled. -Probatum est.</p> - - -<h3><a id="s510"></a>510. <i>The White Cere Cloth.</i></h3> - -<p>Take a quart of sallet oyle red ledd half a pound -white lead ½ a pound camfir 2 drams boyle these -until they leave their claminess and stick to ye finger -which is then enough boyled.</p> - -<p>The poultise if occasion for any is only milk thickened -with white bread crums and a quantity of saffron -as will colour it to the colour of the yolke of an egg -and the wound drink drank as afore prescribed.</p> - -<p><span class="pagenum" id="Page_185">185</span></p> - - -<h3><a id="s511"></a>511. <i>Direction to cure Ye King’s Evil & 1st for -the drink.</i></h3> - -<p>Take agremoney mugwort march sanicle liverwort -Kingswort coltsfoot maiden hair scabious harts -tongue of bittony of each of all these a small handfull -to be boyled in 6 quarts of spring water with half a -pound of raisons of the Sun Stoned a quarter of a -pound of currants 8 figgs better than half a pound of -annyseeds one stick of liquorish boyle all these together -til it be consumed to 3 quarts then strain it through -a hair sive & cool it and so put it in a pot and let the -patient drink it in the morning fasting and again -about 4 a clock in the afternoon.</p> - -<p>If it must be broken take castle soap and temper it -with barme & apply it till it break when it is broken -apply the same as long as you shall think there is -anything to be drawn forth of the wound then heal it -w<sup>th</sup> the following Salve:</p> - - -<h3><a id="s512"></a>512. <i>A healing Salve for ye King’s Evil.</i></h3> - -<p>Take groundsell vallerian elder buds or in the -winter the inner rind of ye elder tree Issope brown -Sage a good handfull of each sort half a pound of -clarified butter 3 ounces of beeswax one ounce of -rozin half a pound of sheeps sewit 2 ounces of hog’s -lard chop these herbs small and boyle them in those -liquors softly a quarter of an hour then strain it and -stir it till it be almost cold and then apply it to the sore -but if you think the sore doth breed a worme then take -the powder of a Sea crab shell & all together baked -in an oven and so made to powder the powder also -of frankinsence of oyle of wormwood an ounce and -the oyle of 6 eggs put off ye powder of crab as much -as will fill a thimble half as much of the powder of -frankinsence stir it together into ye oyle and with a -feather put some of it into the wound under the -plaister.</p> - -<p><span class="pagenum" id="Page_186">186</span></p> - -<p>To wash it you must take warme white wine or -crab verjuice, if these things heal not then take the -oyle of the finest tar stir’d with a stick the oyle will -come upon the top which take with a feather and -apply to ye sore.</p> - - -<h3><a id="s513"></a>513. <i>To raise a Blister.</i></h3> - -<p>If you raise a blister then it must not be broken -but take speare grass and pound a little of the -leaves putting a little butter amongst it put also as -much of it as a small nut and that will raise a blister -of the same bigness cut the blister clean away and -then put castle soap and barme as aforesaid to draw it -as long as it will yield anything then after apply the -forementioned Salve unto the sore and (God willing) -this will cure the party in time. Probatum Est.</p> - - -<h3><a id="s514"></a>514. <i>Swallows Ointment.</i></h3> - -<p>Take lavender cotten, spike, knot grass, Ribwort -barme vallerian, rosemary tops alehoofe, strawberrystrings -woodbine tops, vinestrings, french mallows -the tops of tutsan, plantin leaves, walnut leaves, -the tops of young bays Issope, violet leaves, Sage of -virtue, fine Roman wormwood of each of these one -handfull of redroses and cammomile 2 handfulls of -each 10 young swallows alive one quart of neats foot -oyle or may butter 2 ounces of cloves pound all these -together in a morter small then put them in an -earthen pipkin and stop it close with a piece of dough -that no air get in then set it in a seller or coole place -9 days then take it and open it and add thereto a pint -of sallet oyle a quarter of a pound of yellow wax then -set it over ye fire in a kettle of water and let it boyle -6 or 7 hours then take it off the fire and strain it into -your pot to keep it for your use keeping it close -cover’d. it is good for a sprain or wrinch or ache of -long continuance.</p> - -<p><span class="pagenum" id="Page_187">187</span></p> - - -<h3><a id="s515"></a>515. <i>The Lady Biddolphs Green Oyle to be made -in May.</i></h3> - -<p>Take red sage, rosemary, lavender broad leaved -balsom cammomile, vallerian of each 4 ounces -wormwood 2 ounces gather them in a Sunshine day -wipe y<sup>m</sup> and not wash them chop them very small and -put them into a convenient vessel and put to them a -quart of the best oyle of olives you can get tye it up -close let it stand in the sun 2 or 3 weeks stiring it once -in 3 or 4 days then put it into a skillet and boyle it -a little then strain out all the herbs as hard as you -can wring them and put into the oyle half the same -quantity of herbs again and let them stand as before -in the Sun 3 or 4 days then set them on the fire which -must be very gentle and let boyle very softly till your -oyle is of a perfect green then strain out the herbs -and let your oyle stand all night in a pewter bason -then set your oyle on a chaffendish of coles and let it -boyle a while and scumme it if anything do arise then -take it off and let it stand till it be cold then take a -glass of the uppermost for special use the rest put into -a glass for more ordinary use if there be any water at -ye bottom cast it away or trye it for eyes so preserving -the balsam oyle for your use.</p> - - -<h3><i>The vertue of it.</i></h3> - -<p>It is good to anoint and tent all sores or wounds -for it doth heal first at the bottom it will not suffer -proud or dead flesh to grow in a wound it draws out -thornes and splinters, it is excellent for bruises in -any part of ye body to anoint the place outwardly or -to take inwardly to drink 10 or 12 drops to a man -or woman and half so much to a child in a spoonfull of -ale or white wine posset drink and drink a little more -posset drink after it 3 or 4 nights and mornings it -will drive out any bruised blood out of the body you -may give it to a woman after her travell it is good for<span class="pagenum" id="Page_188">188</span> -deafness that comes by cold drop 3 or 4 at night and -morning for 2 or 3 days together so used it will help -an imposthume in the head break and heal it you -may drop into the eye if it be bruised with a blow it -is good to anoint ye throat for the swelling of the -almonds and to drop into ye ear for ye toothache.</p> - - -<h3><a id="s516"></a>516. <i>To stop Bleeding if a Veine be cut asunder.</i></h3> - -<p>Take the shell of goose or hen that the chick -comes out of when hacht & make it into powder -being first burnt and cast thereon & it stanch it -presently. Probatum Est.</p> - - -<h3><a id="s517"></a>517. <i>For the Jaundice.</i></h3> - -<p>Take a handfull of earth wormes and put them -awhile in salt & water to cleanse themselves then -put them into a quart of white wine to steep until -they dissolve then strain them out then put to the -strain’d liquor 4 penny worth of english saffron and -let that steep well in it also and let the party grieved -take of this liquor thus prepared a quarter of a pint -first in the morning and at 4 a clock in the afternoon -and last at night. Probatum Est.</p> - - -<h3><a id="s518"></a>518. <i>Dr. Willis his electuarie for a Dead Palsey.</i></h3> - -<p>Take conserve of sage flowers, bittony Rosemary -of each an ounce the flowers of turrica 2 ounces -preserved Mirobalence number 2 preserved nutmegs -2 drams spirits diambra, Salt of wormwood, powder -of pioney roots and of pioney seeds of each one dram -white amber white corral prepared of each 2 scruples -& a half with a sufficient quantity of sirrop of stœchas -to make it into an electuarie.</p> - -<p><span class="pagenum" id="Page_189">189</span></p> - - -<h3><a id="s519"></a>519. <i>His Whey for ye same Palsey.</i></h3> - -<p>Take bittony sage mugwort pennyroyall fumetory -of each one handfull damask rose leaves 3 handfulls -epythum 2 ounces corriander & sweet fennell -seeds of each an ounce cut these and dry them in the -shade and so keep y<sup>m</sup> for your use mixing them altogether -one handfull of these herbs must be boyled -in new whey a quarter of an hour & ye liquor drank -when almost cold.</p> - -<p>The above mentioned Electuary prescribed to be -taken every morning very early in your bed and last -at night the quantity of a nutmeg.</p> - - -<h3><a id="s520"></a>520. <i>An Eye Water.</i></h3> - -<p>Take a new earthen vessel never used & so many -gallons as it will hold pound so many ounces of -white copperice in fine powder & when snow is on -the ground fresh gather it very clean and put some -snow in the pot & then some of the powder doing so -untill all the copperice powder be spent and the vessel -full then cover it with a clean cloth & set it in a cellar -till the snow is all melted off the ground then strain -it & keep it for use in bottles.</p> - -<p>It is good for Ruehmetick eyes being dropt in -when they go to bed it will take away pearls phillmes, -webbs & blood sheds in eyes if you take a piece of -red rose cake enough to cover and soake it in some of -this water warme and lay it to the eye when you go -to bed and let it lay on ye eye till the next morning. -In short it is good for all distempers in ye eyes & for -old sores in legs if bathed warme with, but to drop in -ye eyes it must be cold.</p> - - -<h3><a id="s521"></a>521. <i>To make Wigs.</i></h3> - -<p>Take 3 pound and a half of flour a pound of -butter melt’d in a pint of milk a quart of yest -half a pound of Sugar mixt into the milk butter &<span class="pagenum" id="Page_190">190</span> -yest half an ounce of cloves and mace a quarter of an -ounce of carraway seeds a little salt and put all this -into the flour and mix it up into a pretty stiff paste -then weigh them into 4 ounces a piece & rowle them -into wigs & bake them upon paper or tin plates -butter’d.</p> - - -<h3><a id="s522"></a>522. <i>Pills for Vapours of Spleen & Fits of ye Mother -to Suppress and cure them.</i></h3> - -<p>Take castor, saffron, Gallbanum orsephetita and -make them into fine powder of each half an ounce, -half an ounce of methridate added in which well mix -your powder with as much oyle of amber as will make -it into pills of the largest size (or half an ounce of the -powder) as the receipt exprest and then as much oyle -of amber as will make it up in pills and of them one -large or 2 middle size when you find the fits comeing -keeping y<sup>r</sup> selfe fasting an hour before & an hour after -but if followed with ye fits then take one of them -being of ye largest size morning afternoon and last at -night if you drink anything after them let it be a -little hystericall water.</p> - - -<h3><a id="s523"></a>523. <i>For a Cold.</i></h3> - -<p>Take 4 ounces of old conserve of red roses 2 -ounces of white sugar candie 2 ounces of raisons -of the Sun Stoned beat all these till well incorporated -then add the quantity of a small walnut of diescordium -and 2 spoonfulls of Sirrop of popies 7 drops of oyle of -sulphur 11 drops of spirit of vitriol mingle all these -very well together and take of it as much as a large -nutmeg first in the morning fasting 2 or 3 hours after -it & last at night leting it melt (as it were) gently -<span class="pagenum" id="Page_191">191</span>down y<sup>r</sup> throat.</p> - - -<h3><a id="s524"></a>524. <i>For the Scurvy.</i></h3> - -<p>Take one good handfull of pine tree tops & bruise -them and infuse y<sup>m</sup> in one quart of white wine -or renish 3 or 4 hours then take one good handfull -of dandilyon boyle it in one quart of new milk make -it into a posset with the wine take off the curd pour -the drink scaulding hot upon brooklimes, water cresses, -sea scurvy grass garden scurvy grass of each a large -handfull with the rine of a lemon cover it & drink -every morning & afternoon a quarter of a pint sweeten -in with Sirrop made of oringe juice & wormwood cold -still’d water—drink this ale april and september.</p> - - -<h3><a id="s525"></a>525. <i>To make the Convulsion Water.</i></h3> - -<p>Take 2 quarts of Spring water and put therein -half a handfull of bittony and as much plantin -and Spermint & whore hound a quarter of a handfull -of centry and as much cardus half a handfull of single -pioney roots green & half a handfull of burdock roots -green & both sliced very thin half an ounce of hart’s -horne & half an ounce of sweet fennell seed bruised a -little a quarter of an ounce of bastorium and a quarter -of an ounce Assifetita stop all these very close in a -stone jugg and set it in a kettle of seething water up -to the neck of the jugg & let it stand seething 8 hours -then take it out and let it stand close stopt till next -day then put it out into a brass pot and add to it a quart -of cardus water and a quart of spermint water half a -pint of red rose water & half a pint of old malligo -Sack then put a small handfull of bittony & as much -plantin and Spermin and whorehound and a quarter -of a handfull of centry and as much cardus one handfull -of single pioney roots and a handfull of burdock -roots sliced 2 ounces & a half of harts horne an ounce -and a half of sweet fennellseeds bruised 3 quarters of -an ounce of bastorium and half an ounce of Assifetita<span class="pagenum" id="Page_192">192</span> -and one nutmeg sliced stop this pot very close that no -breath may come out and on the cover set a weight of -18 or 20 pounds keep this to a moderate heat 8 hours -more then let it stand close stopt till the next day then -open it & strain it out and put therein a pint and a -half of malligo Sack & half a pint of annyseed water -& a lb. or more of jeans treacle put it up into bottles -& feed it w<sup>th</sup> treacle when you see fit all the herbs -must be very dry.</p> - - -<h3><a id="s526"></a>526. <i>For the Yellow Jaundice or Collick in the Stomach -or the Consumption, Obstructions in ye Liver Spleen -& especially for ye Falling Sickness.</i></h3> - -<p>Take a peck of garden snails and wash them in a -great bowle of beer & then make your chinney -very clean and pour half a bushell of charcole & set -y<sup>m</sup> afire and when they are throughly kindled then -with a shoule make a great hole in the midst of the -fire and pour in your snails & scatter in some of your -fire amongst them and so let them rest as long as you -hear them make a noise then you must take them out -of the fire and pick them out of their shells with a -knife and with a coarse cloth pick and wipe all the -green froth from them then in a stone morter bruise -them shells and all next take a quart of earth wormes -and slit them then scoure them with salt then wash -them and break them in pieces in a stone morter then -(the pot being very clean uppon which you set your -limbeck) put them into it and about 2 handfulls of -Angelico to put into the bottom & 2 handfulls of -sallendine then put in a quart of rosemary flowers if -you please you may put in Egremony of red dock -roots, bear foot, the inner rine of barberry roots of -woodsorrell & bittony of each 2 handfulls of rew half -a handfull of Fenegrick & Turmerick of each an -ounce of Saffron well Dry’d and beaten to powder -the weight of 6 pence then pour into all these 3 gallons<span class="pagenum" id="Page_193">193</span> -of the strongest Ale you can get cover your pot & let -it stand all night in the place where you mean to put -fire to it in the morning you must put to them -3 ounces of very good cloves beaten to powder and -before you put your fire to it with 6 ounces of good -Harts horne you must not stir it after you have put -in the Harts horne lest it go down to ye bottom then -set on the limbeck and make it fast and so receive the -water by pints the first water is best and strongest & -must be received by its Selfe ye last is smallest and -may be mended by putting the strongest to it when -it is used this water must be given to the patient in a -morning who must fast 2 hours after it and not sleep -upon it or it may be given 2 hours after each meale -he or she must take 2 spoonfulls of the strongest w<sup>th</sup> -4 spoonfulls of Ale or white wine and when you give -ye smallest you must give as much water as drink. -This has been aproved & is an excellent cordial.</p> - - -<h3><a id="s527"></a>527. <i>An Oyle for any deep wound or wounds through the -Body or wounds made w<sup>th</sup> an envenomed Weapon, -or Sinews Prickt.</i></h3> - -<p>Take white wine or rather so much brown bastard, -one quart of oyle of olives 2 quarts, one quart of -the oyle of turpentine put all these together in a great -double glass and with them of ye leaves flowers -Hieperig on andseeds of St Johnswort of each 2 great -handfulls gently bruised set the glass in the sun close -stopt 8 or 10 days then boyle them in a kettle with -straw at the bottom for ye glass to stand upon and -when it hath gently boyled a great while then take -off the kettle and coole it by degrees and then take -out the glass and strain out all the moisture from the -herbs and put it into the glass again with 2 of the -fresh leaves of St Johnswort and of the flowers & -seeds of each two handfulls & then set them in the -sun as before 8 or 10 days then boyle and strain them<span class="pagenum" id="Page_194">194</span> -as before & so have you a oyle for all the purposes -beforementioned & every year let it be again clarified -in ye sun.</p> - - -<h3><a id="s528"></a>528. <i>The Countess of Bristolls Black Salve.</i></h3> - -<p>Take one pound of white lead as much Lietheriegie -of gold finely beaten & search’d into a quart of -sallet oyle then take 4 ounces of yellow wax & 3 drams -of camphire boyle them together on a good fire till -they grow very black and 6 hours after this is an -exceeding good skining Salve. Probatum Est.</p> - - -<h3><a id="s529"></a>529. <i>An Ointment to cure old Sores, to search Fistolas, -to eate Dead Flesh and to dry up Wattery -Humors.</i></h3> - -<p>Take verdigreese 5 drams Honey 14 drams, white -wine vinegar 5 drams boyle them on a soft fire -and stir them well together till it come to a red substance -& so keep it for use. Probatū Est.</p> - - -<h3><a id="s530"></a>530. <i>To make Milke Punch.</i></h3> - -<p>Take 5 quarts of Brandy 8 quarts of water and -two of new milke, four dozen of lemons, three -nutmegs, a pound and half of double refin’d sugar, -pare one dozen of the lemons very thin leaving none -of the white, infuse the parings in some of the brandy -about three hours with the nutmegs grated, dissolve -the sugar in water before you putt it to the brandy, -squeeze in the lemons and let all the ingredients be -mixt together, then put them all into a bag of thick -flannel & let it run without stirring, let about a quart -run out, then put it into the bag againe, so repeat it -till it is fine.</p> - - -<h3><a id="s531"></a>531. <i>For the Farcy in a Horse.</i></h3> - -<p>Take three ounces of Sal Tartar, one ounce of -lapis Calaminary, one ounce of Putty pulveriz’d; -boyl two quarts of stale piss, one quart of Ale, one<span class="pagenum" id="Page_195">195</span> -handfull of Rue till it comes to one quart, then give -it the horse fasting; if you finde the horse very sick -in taking it, you may the next time abate a small -matter of the quantity, by this twice repeated I have -cur’d an inveterate Farcy; but let him rest three or -four daies between.</p> - - -<h3><a id="s532"></a>532. <i>To cure the Grease in a Horse.</i></h3> - -<p>Take three quarters of a pound of Rozin, two -ounces of Sal Prunella, two ounces of stone Brimstone -all in fine powders; boyle three pints of brine -& three pints of stale Urine till it comes to three -pints in the hole, strain it thro a woollen bag, and -when tis cold stir in the saide powders and give it the -horse fasting, and in two hours time give him corne -and as much warme water with a little bran in it, as -he will drinke, give him exercise as soon as he has -taken the drink, and every time you give him water; -Note your liquor must be very cold before you mix -your powders with it: give him three Drinks resting -about four daies between, and the whole quantity in -each Drink;</p> - -<p>The Oyntment if the Horse be very sore:</p> - -<p>Take two ounces of the best Aloes and two ounces -of spirits of Wine made into a salve over the fire.</p> - -<hr class="chap" /> - -<p><span class="pagenum" id="Page_197">197</span></p> - -<div class="chapter"></div> -<h2 id="THE_TABLE">THE TABLE</h2> - - - -<ul class="index"> -<li class="indx">For an Ache. <a href='#s184'>184</a>.</li> - -<li class="indx">For Agues. <a href='#s296'>296</a>, <a href='#s503'>503</a>, <a href='#s504'>504</a>.</li> - -<li class="indx">Almond Loaves. <a href='#s322'>322</a>.</li> - -<li class="indx">Angelicoe to Dry. <a href='#s406'>406</a>.</li> - -<li class="indx">Apples green to Preserve. <a href='#s25'>25</a>.</li> - -<li class="indx">Apricocks to Dry. <a href='#s75'>75</a>, <a href='#s77'>77</a>, <a href='#s115'>115</a>.</li> -<li class="isub1">To Preserve them Green, <a href='#s104'>104</a>.</li> - -<li class="indx">Apricocks to preserve. <a href='#s131'>131</a>.</li> - -<li class="indx">Apples Pasties. <a href='#s312'>312</a>.</li> - -<li class="indx">Aqua Mirabilis. <a href='#s10'>10</a>, <a href='#s178'>178</a>, <a href='#s410'>410</a>.</li> - - -<li class="ifrst">Balsam. <a href='#s39'>39</a>, <a href='#s57'>57</a>.</li> - -<li class="indx">To Bake a Bullock’s Head. <a href='#s260'>260</a>.</li> - -<li class="indx">Barberrys to Preserve. <a href='#s318'>318</a>.</li> - -<li class="indx">Bacon Gamon to Dry. <a href='#s387'>387</a>,402.</li> - -<li class="indx">Rump of Beef to stew. <a href='#s14'>14</a>.</li> - -<li class="indx">Rump of Beef to Bake. <a href='#s17'>17</a>.</li> - -<li class="indx">Beef to Coller. <a href='#s133'>133</a>, <a href='#s340'>340</a>.</li> - -<li class="indx">Beef to Pot. <a href='#s156'>156</a>.</li> - -<li class="indx">Beef Collops. <a href='#s190'>190</a>.</li> - -<li class="indx">Beef to boyle. <a href='#s341'>341</a>.</li> - -<li class="indx">Bed Tickins to Prepare. <a href='#s477'>477</a>.</li> - -<li class="indx">Biskit. <a href='#s16'>16</a>, <a href='#s58'>58</a>, <a href='#s99'>99</a>, <a href='#s320'>320</a>.</li> - -<li class="indx">Fruit Biskit. <a href='#s23'>23</a>.</li> - -<li class="indx">Spanish Biskit. <a href='#s278'>278</a>.</li> - -<li class="indx">Italian Biskit. <a href='#s450'>450</a>.</li> - -<li class="indx">French Biskit. <a href='#s451'>451</a>.</li> - -<li class="indx">Naples Biskit. <a href='#s453'>453</a>.</li> - -<li class="indx">Bite of Mad Dog. <a href='#s165'>165</a>, <a href='#s251'>251</a>, <a href='#s252'>252</a>.</li> - -<li class="indx">Bleeding to stop. <a href='#s516'>516</a>.</li> - -<li class="indx">French Bread. <a href='#s114'>114</a>, <a href='#s329'>329</a>.</li> - -<li class="indx">For a Bruise. <a href='#s184'>184</a>.</li> - -<li class="indx">Black Cherry Brandy. <a href='#s232'>232</a>.</li> - -<li class="indx">Strengthening Broth. <a href='#s307'>307</a>.</li> - -<li class="indx">Fowl Breath. <a href='#s462'>462</a>.</li> - -<li class="indx">For a Burn. <a href='#s244'>244</a>, <a href='#s245'>245</a>, <a href='#s249'>249</a>.</li> - -<li class="indx">Almond Butter. <a href='#s286'>286</a>, <a href='#s330'>330</a>.</li> - - -<li class="ifrst">Cake. <a href='#s87'>87</a>, <a href='#s157'>157</a>, <a href='#s328'>328</a>, <a href='#s333'>333</a>, <a href='#s348'>348</a>.</li> - -<li class="indx">Wood-street Cake. <a href='#s1'>1</a>.</li> - -<li class="indx">Almond Cakes. <a href='#s15'>15</a>, <a href='#s394'>394</a>.</li> - -<li class="indx">Oringe Cakes. <a href='#s48'>48</a>, <a href='#s61'>61</a>.</li> - -<li class="indx">Quince Cakes Red. <a href='#s59'>59</a>.</li> - -<li class="indx">Quince clear, Cakes. <a href='#s60'>60</a>.</li> - -<li class="indx">Apricock Cakes. <a href='#s62'>62</a>, <a href='#s65'>65</a>.</li> - -<li class="indx">Rasberry Cakes. <a href='#s72'>72</a>.</li> - -<li class="indx">Clear Cakes. <a href='#s81'>81</a>, <a href='#s439'>439</a>.</li> - -<li class="indx">Carroway Cake. <a href='#s86'>86</a>, <a href='#s345'>345</a>.</li> - -<li class="indx">Sugar Cakes. <a href='#s91'>91</a>, <a href='#s319'>319</a>, <a href='#s396'>396</a>.</li> - -<li class="indx">Little Cakes. <a href='#s92'>92</a>, <a href='#s135'>135</a>.</li> - -<li class="indx">Bean Cakes. <a href='#s118'>118</a>.</li> - -<li class="indx">Angelicoe Cakes. <a href='#s121'>121</a>.</li> - -<li class="indx">Portugal Cakes. <a href='#s379'>379</a>.</li> - -<li class="indx">Canker to kill. <a href='#s46'>46</a>, <a href='#s225'>225</a>.</li> - -<li class="indx">Angelicoe to Candy. <a href='#s146'>146</a>.</li> - -<li class="indx">Clear Rock Candy. <a href='#s442'>442</a>.</li> - -<li class="indx">To Candy Grapes, etc. <a href='#s438'>438</a>. -<span class="pagenum" id="Page_198">198</span></li> - -<li class="indx">To Sucket Candy Oringes, etc. <a href='#s443'>443</a>.</li> - -<li class="indx">To Candy Flowers ye Spanish way. <a href='#s444'>444</a>.</li> - -<li class="indx">To Rost a Carp. <a href='#s273'>273</a>.</li> - -<li class="indx">Cere Cloth. <a href='#s18'>18</a>, <a href='#s486'>486</a>, <a href='#s509'>509</a>, <a href='#s510'>510</a>.</li> - -<li class="indx">Cherries to Drye. <a href='#s64'>64</a>, <a href='#s117'>117</a>.</li> - -<li class="indx">Cherrie Water. <a href='#s93'>93</a>.</li> - -<li class="indx">Cherrie Wine. <a href='#s134'>134</a>, <a href='#s378'>378</a>.</li> - -<li class="indx">Cordial Cherry Water. <a href='#s305'>305</a>.</li> - -<li class="indx">Cherries to Preserve. <a href='#s344'>344</a>.</li> - -<li class="indx">Cheese Cakes. <a href='#s103'>103</a>, <a href='#s321'>321</a>.</li> - -<li class="indx">A Flesh Cheese. <a href='#s138'>138</a>.</li> - -<li class="indx">Angelot Cheese. <a href='#s283'>283</a>, <a href='#s284'>284</a>, <a href='#s467'>467</a>.</li> - -<li class="indx">A Thick Cheese. <a href='#s285'>285</a>.</li> - -<li class="indx">Cream Cheese. <a href='#s381'>381</a>, <a href='#s466'>466</a>.</li> - -<li class="indx">A Butter Cheese. <a href='#s479'>479</a>.</li> - -<li class="indx">For Chilblains. <a href='#s244'>244</a>.</li> - -<li class="indx">Chocolate to make. <a href='#s395'>395</a>.</li> - -<li class="indx">Pectorals for a Cold. <a href='#s2'>2</a>, <a href='#s377'>377</a>.</li> - -<li class="indx">Convulsions to Cure. <a href='#s167'>167</a>, <a href='#s220'>220</a>, <a href='#s221'>221</a>, <a href='#s222'>222</a>, <a href='#s224'>224</a>, <a href='#s304'>304</a>, <a href='#s525'>525</a>.</li> - -<li class="indx">Cold to Cure. <a href='#s22'>22</a>, <a href='#s29'>29</a>, <a href='#s32'>32</a>, <a href='#s197'>197</a>, <a href='#s204'>204</a>, <a href='#s292'>292</a>, <a href='#s492'>492</a>, <a href='#s523'>523</a>.</li> - -<li class="indx">Cough to Cure. <a href='#s31'>31</a>, <a href='#s33'>33</a>, <a href='#s34'>34</a>, <a href='#s231'>231</a>, <a href='#s301'>301</a>, <a href='#s490'>490</a>, <a href='#s491'>491</a>.</li> - -<li class="indx">For the Consumption. <a href='#s302'>302</a>.</li> - -<li class="indx">Conserve of Fruits. <a href='#s428'>428</a>, <a href='#s429'>429</a>.</li> - -<li class="indx">A Cordial Powder. <a href='#s37'>37</a>, <a href='#s38'>38</a>.</li> - -<li class="indx">Cordial organy water. <a href='#s139'>139</a>.</li> - -<li class="indx">A cordial water. <a href='#s145'>145</a>.</li> -<li class="isub1">Dr. Stevens Water. <a href='#s182'>182</a>.</li> -<li class="isub1">Imperial Water. <a href='#s186'>186</a>.</li> -<li class="isub1">Palsey Water. <a href='#s187'>187</a>.</li> -<li class="isub1">Melancholy Water. <a href='#s191'>191</a>.</li> - -<li class="indx">A Rich Cordial. <a href='#s282'>282</a>.</li> - -<li class="indx">Gascoins Cordial Powder. <a href='#s295'>295</a>.</li> - -<li class="indx">Conserve of Roses a Cordial. <a href='#s369'>369</a>.</li> - - -<li class="indx">A Cordial Electuary. <a href='#s400'>400</a>.</li> - -<li class="indx">A Cordial for Cholick. <a href='#s414'>414</a>.</li> - -<li class="indx">Counterpoyson Cordial. <a href='#s419'>419</a>.</li> - -<li class="indx">Muskadine Comfits. <a href='#s449'>449</a>.</li> - -<li class="indx">Almond Cream. <a href='#s83'>83</a>, <a href='#s153'>153</a>.</li> - -<li class="indx">Quince Cream. <a href='#s95'>95</a>.</li> - -<li class="indx">Lady Ingrams Cream. <a href='#s96'>96</a>.</li> - -<li class="indx">Pyramid Cream. <a href='#s97'>97</a>.</li> - -<li class="indx">Clouted Cream. <a href='#s112'>112</a>, <a href='#s123'>123</a>.</li> - -<li class="indx">Cabage Cream. <a href='#s119'>119</a>, <a href='#s335'>335</a>.</li> - -<li class="indx">Lemon Cream. <a href='#s122'>122</a>, <a href='#s152'>152</a>.</li> - -<li class="indx">A Cream. <a href='#s137'>137</a>.</li> - -<li class="indx">Runnet Cream. <a href='#s309'>309</a>.</li> - -<li class="indx">Egg Cream. <a href='#s310'>310</a>.</li> - -<li class="indx">Plumme Cream. <a href='#s311'>311</a>.</li> - -<li class="indx">A Cheese Cream. <a href='#s313'>313</a>.</li> - -<li class="indx">The Spanish Cream. <a href='#s334'>334</a>.</li> - -<li class="indx">Trifle Cream ye French way. <a href='#s349'>349</a>.</li> - -<li class="indx">Cracknels to make. <a href='#s168'>168</a>, <a href='#s315'>315</a>.</li> - -<li class="indx">Almon Custards. <a href='#s487'>487</a>.</li> - -<li class="indx">Cucumbers to pickle. <a href='#s417'>417</a>.</li> - - -<li class="ifrst">Damosens to preserve. <a href='#s69'>69</a>.</li> - -<li class="indx">Damosens to keep. <a href='#s337'>337</a>, <a href='#s493'>493</a>.</li> - -<li class="indx">Deafness to Cure. <a href='#s160'>160</a>, <a href='#s218'>218</a>, <a href='#s238'>238</a>.</li> - -<li class="indx">A Diet Drink. <a href='#s208'>208</a>.</li> - -<li class="indx">Pippin Drink. <a href='#s374'>374</a>.</li> - -<li class="indx">For ye Dropsy. <a href='#s175'>175</a>.</li> - -<li class="indx">To Dry Fruits. <a href='#s440'>440</a>.</li> - -<li class="indx">To Dry them without Sugar. <a href='#s441'>441</a>.</li> - - -<li class="ifrst">Ebulum to make. <a href='#s5'>5</a>.</li> - -<li class="indx">Eels to stew. <a href='#s259'>259</a>.</li> - -<li class="indx">Eels to Coller. <a href='#s275'>275</a>.</li> - -<li class="indx">Eye water. <a href='#s43'>43</a>, <a href='#s219'>219</a>, <a href='#s281'>281</a>, <a href='#s520'>520</a>.</li> - -<li class="indx">Eye powder. <a href='#s52'>52</a>, <a href='#s294'>294</a>.</li> - -<li class="indx">Filme in Eye to cure. <a href='#s161'>161</a>.</li> - -<li class="indx">Ointment for eyes. <a href='#s194'>194</a>, <a href='#s505'>505</a>. -<span class="pagenum" id="Page_199">199</span></li> - - -<li class="ifrst">Vomit for Falling Sickness. <a href='#s229'>229</a>.</li> - -<li class="indx">For Faintings. <a href='#s273'>273</a>.</li> - -<li class="indx">Wash for Face. <a href='#s308'>308</a>, <a href='#s464'>464</a>.</li> - -<li class="indx">Feavor in Children. <a href='#s47'>47</a>.</li> - -<li class="indx">Fits. Vide Mother.</li> - -<li class="indx">Convulsion Fits. <a href='#s4'>4</a>, <a href='#s220'>220</a>, <a href='#s221'>221</a>, <a href='#s222'>222</a>, <a href='#s227'>227</a>, <a href='#s413'>413</a>.</li> - -<li class="indx">Flowers to dry. <a href='#s207'>207</a>.</li> - -<li class="indx">Flowers to Candy. <a href='#s365'>365</a>.</li> - -<li class="indx">Floors of Dale to Varnish. <a href='#s214'>214</a>.</li> - -<li class="indx">Forced Meat. <a href='#s28'>28</a>.</li> - -<li class="indx">Frigacy of Chickens. <a href='#s30'>30</a>.</li> - -<li class="indx">Water for Falling Sickness, Jaundice, etc. <a href='#s526'>526</a>.</li> - -<li class="indx">For the Farcy in a Horse. <a href='#s531'>531</a>.</li> - - -<li class="ifrst">Gascoins Powder. <a href='#s295'>295</a>.</li> - -<li class="indx">Goosberries to Preserve. <a href='#s105'>105</a>, <a href='#s126'>126</a>, <a href='#s372'>372</a>, <a href='#s373'>373</a>.</li> - -<li class="indx">A Goosberry Fool. <a href='#s261'>261</a>.</li> - -<li class="indx">Goosberrys to dry. <a href='#s406'>406</a>.</li> - -<li class="indx">Gout to cure. <a href='#s202'>202</a>, <a href='#s236'>236</a>.</li> - -<li class="indx">Grapes to preserve. <a href='#s354'>354</a>, <a href='#s392'>392</a>.</li> - -<li class="indx">For Green Sickness. <a href='#s290'>290</a>, <a href='#s293'>293</a>.</li> - -<li class="indx">To cure the Grease in a Horse. <a href='#s532'>532</a>.</li> - - -<li class="ifrst">Hams to salt. <a href='#s140'>140</a>, <a href='#s210'>210</a>, <a href='#s387'>387</a>, <a href='#s402'>402</a>.</li> - -<li class="indx">Harsh of Calves Head. <a href='#s27'>27</a>.</li> - -<li class="indx">For Giddiness in ye Head. <a href='#s13'>13</a>, <a href='#s174'>174</a>.</li> - -<li class="indx">Heartburning to Cure. <a href='#s380'>380</a>.</li> - -<li class="indx">Water for the Head. <a href='#s484'>484</a>.</li> - -<li class="indx">Hippocras. <a href='#s383'>383</a>.</li> - -<li class="indx">Hysterick Fits. <a href='#s413'>413</a>, <a href='#s415'>415</a>.</li> - - -<li class="ifrst">Jaundice to cure. <a href='#s159'>159</a>, <a href='#s180'>180</a>, <a href='#s299'>299</a>, <a href='#s517'>517</a>.</li> - -<li class="indx">Jelly to make. <a href='#s101'>101</a>, <a href='#s127'>127</a>, <a href='#s398'>398</a>.</li> - -<li class="indx">Jelly of Currance, etc. <a href='#s158'>158</a>.</li> - -<li class="indx">Jelly of Harts horne. <a href='#s376'>376</a>.</li> - -<li class="indx">Icing for Cakes. <a href='#s391'>391</a>.</li> - -<li class="indx">Jimbols to make. <a href='#s98'>98</a>, <a href='#s360'>360</a>.</li> - -<li class="indx">Imperial Water. <a href='#s186'>186</a>.</li> - -<li class="indx">For an Imposthume. <a href='#s239'>239</a>.</li> - -<li class="indx">Iringo roots to Candy. <a href='#s356'>356</a>.</li> - -<li class="indx">Iringo roots to dry. <a href='#s386'>386</a>.</li> - -<li class="indx">Itch to cure. <a href='#s177'>177</a>.</li> - -<li class="indx">Plumme Jumbols. <a href='#s116'>116</a>.</li> - - -<li class="ifrst">King’s Evil. <a href='#s185'>185</a>, <a href='#s212'>212</a>, <a href='#s511'>511</a>, <a href='#s512'>512</a>, <a href='#s513'>513</a>.</li> - - -<li class="ifrst">Lace to wash. <a href='#s211'>211</a>.</li> - -<li class="indx">Lemon water. <a href='#s19'>19</a>.</li> - -<li class="indx">Lemons to preserve. <a href='#s106'>106</a>, <a href='#s342'>342</a>.</li> - -<li class="indx">Leg of Mutton to Roast. <a href='#s253'>253</a>.</li> - -<li class="indx">Juice of Liquorish. <a href='#s501'>501</a>.</li> - -<li class="indx">For Looseness in Lying in. <a href='#s233'>233</a>.</li> - -<li class="indx">Lozenges of Flowers. <a href='#s445'>445</a>.</li> - - -<li class="ifrst">Marmalade of Apricocks. <a href='#s65'>65</a>.</li> -<li class="isub1">Of Quinces, White. <a href='#s66'>66</a>, <a href='#s82'>82</a>.</li> -<li class="isub1">Of Quinces, Red. <a href='#s78'>78</a>, <a href='#s425'>425</a>, <a href='#s481'>481</a>.</li> -<li class="isub1">Of Pippins. <a href='#s82'>82</a>.</li> -<li class="isub1">Of Oringes. <a href='#s88'>88</a>.</li> -<li class="isub1">Of Plummes. <a href='#s427'>427</a>.</li> - -<li class="indx">A March Paine. <a href='#s446'>446</a>.</li> - -<li class="indx">Macaroons. <a href='#s452'>452</a>, <a href='#s488'>488</a>.</li> - -<li class="indx">Metheglin. <a href='#s8'>8</a>, <a href='#s323'>323</a>, <a href='#s324'>324</a>, <a href='#s332'>332</a>, <a href='#s352'>352</a>, <a href='#s353'>353</a>.</li> - -<li class="indx">Mead to make. <a href='#s55'>55</a>, <a href='#s90'>90</a>.</li> - -<li class="indx">Miscarrying to prevent. <a href='#s196'>196</a>.</li> - -<li class="indx">Milk water. <a href='#s217'>217</a>.</li> - -<li class="indx">Minc’d Pyes. <a href='#s483'>483</a>. -<span class="pagenum" id="Page_200">200</span></li> - -<li class="indx">Mother Fits. <a href='#s24'>24</a>, <a href='#s26'>26</a>, <a href='#s216'>216</a>, <a href='#s224'>224</a>, <a href='#s227'>227</a>.</li> - -<li class="indx">Sore Mouth to cure. <a href='#s179'>179</a>.</li> - -<li class="indx">Moths to destroy. <a href='#s461'>461</a>, <a href='#s472'>472</a>, <a href='#s473'>473</a>.</li> - -<li class="indx">Mumme to make. <a href='#s50'>50</a>.</li> - - -<li class="ifrst">Nipples to Harden. <a href='#s164'>164</a>.</li> - - -<li class="ifrst">Oringe water. <a href='#s19'>19</a>, <a href='#s422'>422</a>.</li> - -<li class="indx">Oringes to preserve. <a href='#s106'>106</a>, <a href='#s129'>129</a>, <a href='#s342'>342</a>, <a href='#s358'>358</a>.</li> - -<li class="indx">Oringes to keep. <a href='#s480'>480</a>.</li> - -<li class="indx">China Oringes to preserve. <a href='#s347'>347</a>.</li> - -<li class="indx">Oyster Porridge. <a href='#s338'>338</a>.</li> - -<li class="indx">Oysters to pickle. <a href='#s384'>384</a>.</li> - -<li class="indx">A Green oyntment. <a href='#s465'>465</a>.</li> - -<li class="indx">A Healing Oyntment. <a href='#s494'>494</a>.</li> - -<li class="indx">Oyntment of Swallows. <a href='#s514'>514</a>.</li> - -<li class="indx">Oyle for sores. <a href='#s515'>515</a>.</li> - -<li class="indx">An oyntment for old sores, etc. <a href='#s529'>529</a>.</li> - - -<li class="ifrst">Paste of Peaches. <a href='#s76'>76</a>.</li> - -<li class="indx">Paste of Apricocks. <a href='#s120'>120</a>.</li> - -<li class="indx">Cracknell Paste. <a href='#s168'>168</a>, <a href='#s315'>315</a>.</li> - -<li class="indx">Jumbal Paste. <a href='#s169'>169</a>.</li> - -<li class="indx">Puff Paste. <a href='#s264'>264</a>, <a href='#s506'>506</a>.</li> - -<li class="indx">Paste of Ginnay. <a href='#s424'>424</a>.</li> - -<li class="indx">Paste of Oringes or Lemons. <a href='#s426'>426</a>.</li> - -<li class="indx">Paste of Plummes. <a href='#s427'>427</a>.</li> - -<li class="indx">Paste Royal of Fruits. <a href='#s431'>431</a>.</li> - -<li class="indx">Palsey Water. <a href='#s187'>187</a>.</li> - -<li class="indx">For ye Palsey. <a href='#s234'>234</a>, <a href='#s247'>247</a>, <a href='#s248'>248</a>.</li> - -<li class="indx">Pasty Crust. <a href='#s263'>263</a>.</li> - -<li class="indx">Pancakes. <a href='#s339'>339</a>, <a href='#s351'>351</a>.</li> - -<li class="indx">Electuary for ye Palsey. <a href='#s518'>518</a>, <a href='#s519'>519</a>.</li> - -<li class="indx">For ye Sinking of the Pallat. <a href='#s183'>183</a>, <a href='#s226'>226</a>, <a href='#s243'>243</a>.</li> - -<li class="indx">Perfumed Water. <a href='#s49'>49</a>.</li> - -<li class="indx">A Perfume to burne. <a href='#s458'>458</a>, <a href='#s468'>468</a>, <a href='#s470'>470</a>.</li> - -<li class="indx">A Perfume for Starch. <a href='#s459'>459</a>.</li> - -<li class="indx">To Perfume Gloves. <a href='#s460'>460</a>.</li> - -<li class="indx">Perfume for Linnen. <a href='#s469'>469</a>, <a href='#s471'>471</a>.</li> - -<li class="indx">To Perfume Bedding. <a href='#s478'>478</a>.</li> - -<li class="indx">Peaches to Dry. <a href='#s75'>75</a>, <a href='#s393'>393</a>.</li> - -<li class="indx">To Pickle Mushrooms. <a href='#s124'>124</a>.</li> - -<li class="indx">To Pickle Kidny Beans. <a href='#s147'>147</a>, <a href='#s416'>416</a>.</li> - -<li class="indx">To Pickle Turnips. <a href='#s148'>148</a>.</li> - -<li class="indx">To Pickle Oysters. <a href='#s149'>149</a>.</li> - -<li class="indx">To Pickle Broom Buds. <a href='#s150'>150</a>, <a href='#s363'>363</a>.</li> - -<li class="indx">Pickle for Brawn. <a href='#s258'>258</a>.</li> - -<li class="indx">To Pickle Trouts or Salmon. <a href='#s276'>276</a>.</li> - -<li class="indx">To Pickle Violets. <a href='#s371'>371</a>.</li> - -<li class="indx">Fig to Souce. <a href='#s130'>130</a>.</li> - -<li class="indx">Dr. Moore’s Pills. <a href='#s141'>141</a>.</li> - -<li class="indx">Piles Inwardly. <a href='#s205'>205</a>, <a href='#s206'>206</a>.</li> - -<li class="indx">Pidgeons to encrease. <a href='#s246'>246</a>.</li> - -<li class="indx">Pidgeons to Stew. <a href='#s271'>271</a>.</li> - -<li class="indx">Plague Water. <a href='#s3'>3</a>.</li> - -<li class="indx">For the Plague. <a href='#s176'>176</a>, <a href='#s181'>181</a>.</li> - -<li class="indx">Plaister for Sprains, &c. <a href='#s198'>198</a>.</li> - -<li class="indx">Plummes to Dry. <a href='#s406'>406</a>.</li> - -<li class="indx">Posset to make. <a href='#s67'>67</a>, <a href='#s109'>109</a>, <a href='#s366'>366</a>.</li> - -<li class="indx">Posset without Milk. <a href='#s326'>326</a>.</li> - -<li class="indx">Point to Wash. <a href='#s211'>211</a>.</li> - -<li class="indx">Pomatum to make. <a href='#s230'>230</a>.</li> - -<li class="indx">To Pot Hare. <a href='#s279'>279</a>.</li> - -<li class="indx">Poultrey to fat. <a href='#s287'>287</a>.</li> - -<li class="indx">Oyster Porridge. <a href='#s338'>338</a>.</li> - -<li class="indx">Pottage. <a href='#s359'>359</a>.</li> - -<li class="indx">Poultise for a Sore Breast. <a href='#s418'>418</a>.</li> - -<li class="indx">A Poultise. <a href='#s497'>497</a>.</li> - -<li class="indx">Pomander to make. <a href='#s457'>457</a>, <a href='#s482'>482</a>.</li> - -<li class="indx">To Preserve Plummes white. <a href='#s80'>80</a>. -<span class="pagenum" id="Page_201">201</span></li> - -<li class="indx">To Preserve Pippins. <a href='#s89'>89</a>,343.</li> - -<li class="indx">To Preserve Plummes Green. <a href='#s364'>364</a>.</li> - -<li class="indx">To Preserve ye Water Melon. <a href='#s423'>423</a>.</li> - -<li class="indx">To Preserve Fruits Green. <a href='#s432'>432</a>.</li> - -<li class="indx">To Preserve Plumbs. <a href='#s433'>433</a>, <a href='#s434'>434</a>.</li> - -<li class="indx">To Preserve Grapes, etc. <a href='#s435'>435</a>.</li> - -<li class="indx">To Preserve Quinces white. <a href='#s436'>436</a>.</li> - -<li class="indx">For Proud Flesh. <a href='#s209'>209</a>.</li> - -<li class="indx">Oringe Pudding. <a href='#s68'>68</a>, <a href='#s254'>254</a>, <a href='#s401'>401</a>.</li> - -<li class="indx">Almond Pudding. <a href='#s48'>48</a>, <a href='#s142'>142</a>, <a href='#s269'>269</a>.</li> - -<li class="indx">Almond Puddings. <a href='#s94'>94</a>, <a href='#s296'>296</a>.</li> - -<li class="indx">Quaking Pudding. <a href='#s85'>85</a>, <a href='#s257'>257</a>.</li> - -<li class="indx">Black Puddings. <a href='#s107'>107</a>.</li> - -<li class="indx">White Puddings. <a href='#s108'>108</a>.</li> - -<li class="indx">Carrot Pudding. <a href='#s136'>136</a>.</li> - -<li class="indx">Oatmeal Pudding. <a href='#s215'>215</a>.</li> - -<li class="indx">Puddings 4 in a Dish. <a href='#s270'>270</a>.</li> - -<li class="indx">Marrow Pudding. <a href='#s355'>355</a>.</li> - -<li class="indx">A Purge. <a href='#s163'>163</a>, <a href='#s192'>192</a>, <a href='#s193'>193</a>, <a href='#s289'>289</a>.</li> - -<li class="indx">Sugar Puffs. <a href='#s327'>327</a>.</li> - -<li class="indx">Chicken Pye with Sweet Seasonings. <a href='#s274'>274</a>.</li> - -<li class="indx">A Lumber Pye. <a href='#s277'>277</a>.</li> - -<li class="indx">Punch to make. <a href='#s530'>530</a>.</li> - -<li class="indx">Pectorals for a Cold. <a href='#s2'>2</a>.</li> - - -<li class="ifrst">Quidony of Plummes. <a href='#s430'>430</a>.</li> - -<li class="indx">Quince to preserve red. <a href='#s79'>79</a>.</li> -<li class="isub1">White preserve & whole. <a href='#s125'>125</a>.</li> - -<li class="indx">Quinces to Preserve. <a href='#s436'>436</a>.</li> - -<li class="indx">Quinces to keep raw. <a href='#s437'>437</a>.</li> - - -<li class="ifrst">Rasberries to Preserve. <a href='#s70'>70</a>, <a href='#s74'>74</a>, <a href='#s128'>128</a>.</li> - -<li class="indx">A Ragou of Veal. <a href='#s489'>489</a>.</li> - -<li class="indx">To Refresh Carpets, etc. <a href='#s474'>474</a>.</li> - -<li class="indx">To Refresh Gold Lace. <a href='#s475'>475</a>.</li> - -<li class="indx">To Refresh Pictures. <a href='#s476'>476</a>.</li> - -<li class="indx">Rickets to Cure. <a href='#s35'>35</a>, <a href='#s44'>44</a>, <a href='#s45'>45</a>, <a href='#s56'>56</a>.</li> - -<li class="indx">For a Rupture. <a href='#s173'>173</a>.</li> - - -<li class="ifrst">Sack to make Fine. <a href='#s199'>199</a>.</li> - -<li class="indx">Sawce for Boyl’d Fish. <a href='#s256'>256</a>.</li> - -<li class="indx">Sawce for Boyled Mutton. <a href='#s265'>265</a>.</li> - -<li class="indx">Sawce for all Stewed Meats. <a href='#s268'>268</a>.</li> - -<li class="indx">Sauceages to make. <a href='#s143'>143</a>.</li> - -<li class="indx">Scaulds. See Burns.</li> - -<li class="indx">Scurvy to Cure. <a href='#s170'>170</a>, <a href='#s524'>524</a>.</li> - -<li class="indx">A Tenting Salve. <a href='#s496'>496</a>.</li> - -<li class="indx">A Drawing Salve. <a href='#s495'>495</a>.</li> - -<li class="indx">A Sherbet. <a href='#s336'>336</a>.</li> - -<li class="indx">Sirrop of Lemons. <a href='#s53'>53</a>.</li> - -<li class="indx">Sirrop of Violets. <a href='#s63'>63</a>, <a href='#s73'>73</a>, <a href='#s42'>42</a>.</li> - -<li class="indx">Sirrop of Clove Jilly Flowers, &c. <a href='#s54'>54</a>, <a href='#s73'>73</a>.</li> - -<li class="indx">Sirrop of Buckthorne. <a href='#s155'>155</a>.</li> - -<li class="indx">Snow for Syllabubs. <a href='#s111'>111</a>, <a href='#s154'>154</a>.</li> - -<li class="indx">Spleen Plaister. <a href='#s9'>9</a>.</li> - -<li class="indx">For the Stone. <a href='#s171'>171</a>, <a href='#s200'>200</a>, <a href='#s201'>201</a>, <a href='#s241'>241</a>, <a href='#s242'>242</a>, <a href='#s250'>250</a>, <a href='#s300'>300</a>, <a href='#s485'>485</a>, <a href='#s502'>502</a>.</li> - -<li class="indx">Stag Powder. <a href='#s237'>237</a>.</li> - -<li class="indx">Stomach Paine. <a href='#s316'>316</a>.</li> - -<li class="indx">To take Stains out of Linnen. <a href='#s362'>362</a>.</li> - -<li class="indx">For a Strain. <a href='#s500'>500</a>, <a href='#s198'>198</a>.</li> - -<li class="indx">Sugar Cakes. <a href='#s100'>100</a>.</li> - -<li class="indx">Surfeit Water. <a href='#s113'>113</a>, <a href='#s498'>498</a>, <a href='#s499'>499</a>. -<span class="pagenum" id="Page_202">202</span></li> - -<li class="indx">To Sugar any Herbs or Fruit to Dry. <a href='#s346'>346</a>.</li> - -<li class="indx">To Boyle Sugar to a Candy Hight. <a href='#s456'>456</a>.</li> - -<li class="indx">To Boyle Sugar to a Manus Christi. <a href='#s455'>455</a>.</li> - -<li class="indx">Sugar Plate. <a href='#s447'>447</a>.</li> - -<li class="indx">Sweet Bag. <a href='#s132'>132</a>.</li> - -<li class="indx">Sweet Meat like Bacon. <a href='#s357'>357</a>.</li> - -<li class="indx">Cockle Shell Sweetmeat. <a href='#s408'>408</a>.</li> - -<li class="indx">To Mould Sweetmeats in Shape of Fruits, etc. <a href='#s448'>448</a>, <a href='#s454'>454</a>.</li> - -<li class="indx">Sweet Water. <a href='#s420'>420</a>.</li> - -<li class="indx">Swelling to Asswage. <a href='#s162'>162</a>.</li> - -<li class="indx">Syllabub to make. <a href='#s110'>110</a>, <a href='#s325'>325</a>.</li> - -<li class="indx">Whipt Syllabubs. <a href='#s144'>144</a>.</li> - -<li class="indx">A Healing Salve. <a href='#s528'>528</a>.</li> - - -<li class="ifrst">Tansie to make. <a href='#s255'>255</a>.</li> - -<li class="indx">Teeth Powder. <a href='#s306'>306</a>, <a href='#s463'>463</a>.</li> - -<li class="indx">Almond Tarts. <a href='#s397'>397</a>.</li> - -<li class="indx">Sore Throat to Cure. <a href='#s179'>179</a>, <a href='#s203'>203</a>, <a href='#s240'>240</a>.</li> - -<li class="indx">Tongues to Salt. <a href='#s140'>140</a>, <a href='#s388'>388</a>.</li> - - -<li class="ifrst">Vapours. <a href='#s522'>522</a>.</li> - -<li class="indx">Venison to Pot. <a href='#s40'>40</a>, <a href='#s404'>404</a>.</li> - -<li class="indx">Venison to Fry. <a href='#s403'>403</a>.</li> - -<li class="indx">Haunch of Venison to Boyle. <a href='#s272'>272</a>.</li> - -<li class="indx">Haunch of Venison to Roast. <a href='#s407'>407</a>.</li> - -<li class="indx">Veal Collups. <a href='#s189'>189</a>, <a href='#s399'>399</a>.</li> - -<li class="indx">Vinegar to make. <a href='#s6'>6</a>, <a href='#s375'>375</a>, <a href='#s411'>411</a>.</li> - -<li class="indx">Elder Vinegar. <a href='#s385'>385</a>.</li> - -<li class="indx">Vomiting to stop. <a href='#s228'>228</a>, <a href='#s317'>317</a>.</li> - - -<li class="ifrst">Walnuts to Preserve. <a href='#s102'>102</a>.</li> - -<li class="indx">To Wash Lace. <a href='#s211'>211</a>.</li> - -<li class="indx">To Wash Gloves. <a href='#s280'>280</a>.</li> - -<li class="indx">For those which make Bloody Water. <a href='#s288'>288</a>.</li> - -<li class="indx">Dutch Wafers. <a href='#s314'>314</a>.</li> - -<li class="indx">A White Pot. <a href='#s267'>267</a>.</li> - -<li class="indx">Goosberry Wine. <a href='#s7'>7</a>, <a href='#s361'>361</a>.</li> - -<li class="indx">Celeriony Wine. <a href='#s71'>71</a>.</li> - -<li class="indx">Cowslip Wine. <a href='#s20'>20</a>, <a href='#s41'>41</a>, <a href='#s42'>42</a>.</li> - -<li class="indx">Quince Wine. <a href='#s51'>51</a>.</li> - -<li class="indx">Cherry Wine. <a href='#s134'>134</a>, <a href='#s378'>378</a>.</li> - -<li class="indx">Rasberry or Currant Wine. <a href='#s151'>151</a>.</li> - -<li class="indx">Currant Wine. <a href='#s195'>195</a>, <a href='#s409'>409</a>.</li> - -<li class="indx">Nants Wine to Counterfeit. <a href='#s213'>213</a>.</li> - -<li class="indx">Rasberry Wine. <a href='#s331'>331</a>.</li> - -<li class="indx">Wine of Plummes. <a href='#s350'>350</a>.</li> - -<li class="indx">Barberry Wine. <a href='#s367'>367</a>.</li> - -<li class="indx">Apricock Wine. <a href='#s368'>368</a>.</li> - -<li class="indx">For Wind in ye Bladder. <a href='#s235'>235</a>.</li> - -<li class="indx">For ye Wind. <a href='#s303'>303</a>.</li> - -<li class="indx">Wigs. <a href='#s12'>12</a>, <a href='#s521'>521</a>.</li> - -<li class="indx">Past for Wigs. <a href='#s405'>405</a>.</li> - -<li class="indx">Worms to kill. <a href='#s21'>21</a>, <a href='#s36'>36</a>, <a href='#s172'>172</a>.</li> - -<li class="indx">Man Wormes to Kill. <a href='#s166'>166</a>.</li> - -<li class="indx">Green Wounds. <a href='#s291'>291</a>.</li> - -<li class="indx">Water for Wounds. <a href='#s507'>507</a>.</li> - -<li class="indx">Wound Drink. <a href='#s508'>508</a>.</li> - -<li class="indx">An Oyle for Wounds, <a href='#s527'>527</a>.</li> -</ul> - - -<hr class="chap" /> - -<p><span class="pagenum" id="Page_203">203</span></p> - - - -<div class="chapter"></div> -<h2 id="GLOSSARY">GLOSSARY</h2> - - -<div class="hangsection"> - - -<p><span class="smcap">Avens.</span> Geum Urbanum. Herb Bennet. Flower Yellow. -Perennial. Roots scented like cloves, sudorific, tonic, -antipodagric stomachic. When young the roots give -a pleasant flavour to ale. They are said to be useful in -diarrhœa.</p> - -<p><span class="smcap">Benjamin.</span> Styrax Benzoin. A gum exuded from a species -of laurel. Stimulant. Is the principal ingredient in -Friar’s Balsam.</p> - -<p><span class="smcap">Bole Armeniack.</span> Armenian Bole. Several minerals were -formerly used in medicine under this name. The Armenian -Bole of the present day is usually made by mixing -pipe-clay or common chalk with oxide of iron or -red ochre.</p> - -<p><span class="smcap">Cardomum.</span> Elettaria Cardamomum. Amomum Repens. -Repens. True Cardamom. Seeds, stimulant, assisting -digestion, largely used in medicine. Strong, pungent, -but aromatic odour when bruised.</p> - -<p><span class="smcap">Cardus.</span> Cardunus is probably this herb, and there is a -great variety. It is evidently one of the Thistles, or the -Artichoke.</p> - -<p><span class="smcap">Comming Seed.</span> Cumin. Cyminum Cumin. Seeds carminative, -smell disagreeable, chiefly used in veterinary -medicine.</p> - -<p><span class="smcap">Crab’s Eyes</span>, or <span class="smcap">Crafish Eyes</span>. Concretions found in the -stomach of the river Crawfish. They are white, and -resemble in appearance miniature mushrooms. They -vary in size from a quarter to five-eights of an inch in -diameter. Formerly used as absorbents and antacids. -Only to be found to-day in Museums. Prepared chalk -used instead.</p> - -<p><span class="pagenum" id="Page_204">204</span></p> - -<p><span class="smcap">Cubibs.</span> Cubebs. Piper Cubebae. A pepper, contains an -oil largely used in medicine. Aromatic, pungent, stimulant, -and purgative.</p> - -<p><span class="smcap">Dyascordirum.</span> Diascordium. An electuary which was formerly -in high repute as an antipestilential. The Swedish -Pharmacopeia of 1845 had a formula for this, and the -principal ingredient was Herb of Water Germander -(Teucrium Scordium).</p> - -<p><span class="smcap">Egremony.</span> This evidently must be Agrimony. Agrimonia -Eupatoria. Flower yellow. Perennial. Herb used in -gargles, also as tea. Celebrated as a vermifuge.</p> - -<p><span class="smcap">Enul-Campane.</span> Inula Helenium. After Officinalis Elecampane. -Flower Yellow. Perennial. Moist pastures. -Root aromatic, slightly bitter, tonic, diaphoretic, stomachic. -A decoction of the root used as an application -in several cutaneous diseases, especially those attended -with a troublesome itching.</p> - -<p><span class="smcap">Fair Water.</span> The Oxford English Dictionary, edited by -Dr. J. A. H. Murray, defines fair water as “clean, -pure.”</p> - -<p><span class="smcap">Ffilipendula.</span> Spiraea Filipendula. Flower white, tipped -with pink. July. Perennial. Herb astringent, and diuretic. -Roots dried and powdered used for bread in -famine. Tonic.</p> - -<p><span class="smcap">Flowers of Tussica.</span> Can this be Coltsfoot? ?Tuffilago -Farfara. Used still as an expectorant in coughs.</p> - -<p><span class="smcap">Fumetory.</span> Fumitory-Corydalis. Capnoides. Flower yellow. -Very opening, refreshing, used in cutaneous diseases.</p> - -<p><span class="smcap">Gallbanum</span>, plaizsters of. A plaister made of Gum Galbanum, -Lead Plaister, Turpentine, and Frankincense, -nearly but not quite obsolete. Still used in some country -districts. The formula was published in the London -Pharmacopeia of 1851.</p> - -<p><span class="smcap">Gwacombewood.</span> Guaiacum Officinale. Lignum vitae tree. -Wood resinous, hot, aromatic, diaphoretic, diuretic. Has -been used in dropsy and gout. Is still used in the Compound -Decoction of Sarsaparilla.</p> - -<p><span class="smcap">Isope Water.</span> Hyssop Water.</p> - -<p><span class="pagenum" id="Page_205">205</span></p> - -<p><span class="smcap">Lapis Calaminary.</span> Lapis Calaminaris. Calamine. A -native impure carbonate of zinc. Largely used in lotions -for all skin diseases. Nearly all the old cooling lotions -for the face contained this ingredient, generally with -rose water and glycerine.</p> - -<p><span class="smcap">Lietheriegie of Gold.</span> A name for Protoxide of Lead. -Litharze, the basis of lead plaister.</p> - -<p><span class="smcap">Mellilot.</span> Melilotus Officinalis. Yellow Melilot. Herb -pectoral, discussive, causes the peculiar flavour of the -Schabziger or scraped cheese of Germany. Decoction -emolient. Still used in country places in plaisters, but -dying out.</p> - -<p><span class="smcap">Methridate.</span> Mithridate or Damocrates Confection. An -example of Poly-Pharmacy, it contained between 40 -and 50 ingredients, and was supposed to contain the -antidote to every known poison. The formula was included -in the London Pharmacopeia of 1746.</p> - -<p><span class="smcap">Mirobalence.</span> Myrobalanus belerica. Fruit dried and used -as an astringent. Used in India, but not much in this -country, except as a substitute for Galls in ink manufacture.</p> - -<p><span class="smcap">Muskadine.</span> Muscardine. A fungus which grows on silk -worms, or Muscadine, which was a rich spiced wine.</p> - -<p><span class="smcap">Oyle of Benn.</span> Oil of Ben. An oil obtained from the seeds -of Moringa Aptera (Egypt and East India), used in -perfumery and by watchmakers, as it does not readily -freeze.</p> - -<p><span class="smcap">Purslawe Water.</span> Probably Purslane. Portulaca Oleracea. -Used as a potherb, cooling, useful in scurvy, and bilious -disorders.</p> - -<p><span class="smcap">Red Sanders.</span> Red Sandal Wood. Pterocarpus Santalinus. -Resinous, odoriferous, austere, astringent, tonic, used as -a red colouring ingredient in spirituous tinctures.</p> - -<p><span class="smcap">Sanicle.</span> Sanicula Europaea. Wood Sanicle. Flowers -white. May—June Perennial. Leaves vulnerary, -cleaning.</p> - -<p><span class="smcap">Scordiumwood.</span> Scordium is the Teucrium Scordium, or -Water Germander. Flowers pale purple. Perennial. -Found in wet meadows, rare.</p> - -<p><span class="pagenum" id="Page_206">206</span></p> - -<p><span class="smcap">Seynac.</span> Probably meant for Senna. Leaves a very welknown -purgative.</p> - -<p><span class="smcap">Sneezing Powder Root.</span> This is either Achillea Ageratum, -Sweet Maudlin, or Ptarmica Vulgaris. Achillea Ptarmica -Sneezewort.</p> - -<p><span class="smcap">Spermint.</span> Mentha Viridis. Spearmint. The ordinary -garden mint. The oil used in medicine. -<span class="smcap"> -Spirits Diambra.</span> Spirits of Diambar. The name of a -stomachic and cordial, which consisted of Amber, Musk, -various aromatics, and other ingredients.</p> - -<p><span class="smcap">Storax.</span> Styrax Officinale. A fragrant resinous balsam obtained -from the tree by incision. A close relative of -Gum Benzoin, and is with it an ingredient of Friar’s -Balsam.</p> - -<p><span class="smcap">Tormentil.</span> Potentilla Tormentilla. Sept-foil. Root very -astringent, febrifuge, and not stimulant. Recommended -in some cases of diarrhœa.</p> -</div> - -<hr class="chap" /> - -<p><span class="pagenum" id="Page_207">207</span></p> - - - -<div class="chapter"></div> -<h2 id="BIBLIOGRAPHY">BIBLIOGRAPHY</h2> - -<p class="center">A LIST OF HERBALS</p> - - -<p class="hang"><span class="smcap">The Grete Herball</span>, which giveth parfyt knowledge and -understanding of all manner of herbes, and their gracyous -vertues. Lond., 1516. Fol. Lowndes gives the following -dates: Printed by Peter Treveris, 1525, 1526, 1529; -Laurens Andrewe, 1527; Thomas Gybson, 1539; John -Kynge, 1561.</p> - -<p class="auth"> -<span class="smcap">Banckes</span> (Richarde).</p> - -<p class="biblio">Here begynnyth a newe Mater ye which sheweth ... -ye vertues and Properties of Herbes.... Lodo by me -Richarde Banckes, 1526. 4to.</p> - -<p class="auth"> -<span class="smcap">Braunschweig</span> (Hieronymus). -</p> - -<p class="biblio">The Vertuose boke of Distyllacyon of the waters of -all maner of Herbes, etc, etc....now newly Translate -out of Duyche into Englysshe. B.L. Lond. -1527. Fol.</p> - -<p class="auth"> -<span class="smcap">Macer</span> (Armilius) pseud. Ü(<i>i.e.</i>, Odo a Physician). -</p> - -<p class="biblio">Macers Herbal practysyd by Doctor Lynacro. Translated -out of laten into Englysshe, etc. R. Wyer. Lond. -(1530?). 8vo.</p> - -<p class="auth"> -<span class="smcap">Macer</span> (A.). -</p> - -<p class="biblio">A Newe Herball of Macer.... No pagination. -(Lond., 1535?). 8vo.</p> - -<p class="biblio">A boke of the Properties of Herbes.... Lond. -(printed) by me Rob. Redman, (1530?). 8vo.</p> - -<p class="biblio">Other editions printed by Rich. Kele. 16mo. (No -date); Wyllyam Myddylton, 1546; T. Petyt, 1541. -8vo.</p> - -<p><span class="pagenum" id="Page_208">208</span></p> -<p class="auth"> -<span class="smcap">Turner</span> (William). -</p> - -<p class="biblio">The names of herbes in Greke, Latin, Englishe, -Duche, & Frenche, wyth the commune names that -Herbalies and Apotecaries use. B.L. J. Day & W. Seres. -Lond. (1548). 8vo.</p> - -<p class="auth"> -<span class="smcap">Ascham</span> (A.). -</p> - -<p class="biblio">A little Herball.... Lond., 1550. 12mo.</p> - -<p class="auth"> -<span class="smcap">Turner</span> (W.). -</p> - -<p class="biblio">A Newe Herball.... Part I. Lond., 1551. Fol. -Part II. Collen, 1562. Part III. Collen, 1568. (With -the third part was issued a revised edition of Parts I -and II).</p> - -<p class="auth"> -<span class="smcap">Carey</span> (Walter). -</p> - -<p class="biblio">A boke of the properties of Herbes, called an herball -whereunto is added the time yt herbes ... should be -gathered, etc., etc. B.L. W. Copland for T. Wyght. -Lond. (1552?). 8vo.</p> - -<p class="auth"> -<span class="smcap">Bulleyne</span> (W.). -</p> - -<p class="biblio">The Book of simples.... Lond., 1562. Fol. (This -forms the first part of his “Bulwarke of defece”).</p> - -<p class="auth"> -<span class="smcap">Maplet</span> (J.). -</p> - -<p class="biblio">A Greene Forest, or a Naturall Historie, Wherein -may be seene ... the most sufferaigne vertues, etc. -Lond., 1567. 8vo.</p> - -<p class="auth"> -<span class="smcap">Monardes</span> (Nicolas). -</p> - -<p class="biblio">Joyfull Newes out of the newe founde worlde, wherein -is declared the rare and singuler vertues of diverse ... Herbes, -Trees, Oyles, Plantes, ... with their applications -as well for Phisicke as Chirurgerie.... Englished -by J. Frampton. Lond., 1577. 4to.</p> - -<p class="auth"> -<span class="smcap">Lyte</span> (H.). -</p> - -<p class="biblio">A niewe Herball.... Lond. (Antwerp printed), -1578. Fol.</p> - -<p class="biblio">Other editions in 1586, 1595, 1619.</p> - -<p class="auth"> -<span class="smcap">Langham</span> (W.). -</p> - -<p class="biblio">Garden of Health. Lond., 1579. 4to.</p> - -<p class="biblio">2nd edit. 1633. 4to.</p> - -<p><span class="pagenum" id="Page_209">209</span></p> - -<p class="auth"> -<span class="smcap">Lemnius</span> (Levinus). -</p> - -<p class="biblio">An Herbal for the Bible containing a plaine ... -exposition of such Similitudes, ... as are ... taken -from Herbs, plants ... simples. Drawen into Englich -by T. Newton. E. Bollifant. Lond., 1587. 8vo.</p> - -<p class="auth"> -<span class="smcap">Gerarde</span> (John). -</p> - -<p class="biblio">The Herball or Generall Historie of Plantes. J. Norton. -Lond., 1597. Fol.</p> - -<p>2nd edit., enlarged and amended by Thomas Johnson. -1633 and 1636.</p> - -<p class="biblio">A Boke of the Propertyes of Herbes, the which is -called an Herbal. Imp. at London by me, Johan Scot, -dwellynge in Fauster Lane. (No date).</p> - -<p class="auth"> -<span class="smcap">Dodvens</span> (Rimbert). -</p> - -<p class="biblio">Rams little Dodeon. A briefe epitome of the new -Herball.... Collected out of the ... Newe Herball ... -first set forth in the Dutch ... translated by H. Lyte -... now collected and abridged by W. Ram. S. Stafford. -Lond., 1606. 4to.</p> - -<p class="auth"> -<span class="smcap">Parkinson</span> (John). -</p> - -<p class="biblio">Paradisi in Sole, Paradisus terrestris. Or a Garden of -... flowers; ... with a Kitchen garden and an -Orchard ... and their uses and vertues, etc. H. Lownes -& R. Young. Lond., 1629. Fol.</p> - -<p class="auth"> -<span class="smcap">Culpeper</span> (Nicholas). -</p> - -<p class="biblio">The English Physician, or an astrologo-physical discourse -on the vulgar herbs of the nation.... Lond., -1652. 12mo.</p> - -<p class="biblio">Other editions, 1653, 1661, 1695, 1714, 1725, 1733, -1784, 1792, etc.</p> - -<p class="auth"> -<span class="smcap">Sowerby</span> (Leonard). -</p> - -<p class="biblio">The Ladies Dispensatory; containing the natures, -vertues, and qualities of all herbs and simples useful in -physick, reduced into a methodicall order, etc. Lond., -1652. 8vo.</p> - -<p class="auth"> -<span class="smcap">Coles</span> (William). -</p> - -<p class="biblio">Art of simpling: an introduction to the knowledge -and gathering of Plants.... Lond., 1656. 12mo.</p> - -<p><span class="pagenum" id="Page_210">210</span></p> - -<p class="auth"> -<span class="smcap">Renodaens</span> (J. de). -</p> - -<p class="biblio">A medicinal Dispensatory ... discovering the Natures, -Properties, and Vertues of Vegetables, Minerals, and -Animals. Lond., 1657. 8vo.</p> - -<p class="biblio">Translated by R. Tomlinson.</p> - -<p class="auth"> -<span class="smcap">Coles</span> (William). -</p> - -<p class="biblio">Adam in Eden, or Natures paradise. The history of -plants, fruits, herbs, and flowers ... together with -observations on the seasons of planting, and gathering of -our English simples, etc. Lond., 1657. Fol.</p> - -<p class="auth"> -<span class="smcap">Lovell</span> (Robt.). -</p> - -<p class="biblio">Enchiridion Botanicum, or a Complete Herbal. Oxford, -1659. 8vo. 2 vols.</p> - -<p class="biblio">The Nature of the drinke Kauhi or Coffee, and the -berry of which it is made, described by an Arabian -phisitian. Oxford, 1659. 8vo.</p> - -<p class="auth"> -D. (N). -</p> - -<p class="biblio">The Vertues of Coffee. Set forth in the works of the -Lord Bacon, his Natural Hist. Mr. Parkinson his Herbal, -etc. Lond., 1663. 4to.</p> - -<p class="auth"> -<span class="smcap">Turner</span> (Robert). -</p> - -<p class="biblio">Botanologia, the British physician; or the nature and -vertues of English plants, etc. Lond., 1664. 8vo. -2nd edit. 1687.</p> - -<p class="auth"> -<span class="smcap">Lovell</span> (Robert). -</p> - -<p class="biblio">Pambotanologia ... Or, A Compleat Herball. -2nd edit., with many additions. Oxford. Printed by -W. H. for Ric. Davis, 1665. 8vo.</p> - -<p class="auth"> -<span class="smcap">Blagrave</span> (Joseph). -</p> - -<p class="biblio">Supplement or enlargement of Nich. Culpeper’s -English Physician, etc. Lond., 1666. 8vo. -2nd edit. 1674.</p> - -<p class="auth"> -<span class="smcap">Hughes</span> (William). -</p> - -<p class="biblio">The American physician, or a treatise of the roots, -plants, trees, shrubs, etc., growing in the English plantations -in America.... Lond., 1672. 12mo.</p> - -<p class="auth"> -<span class="smcap">Archer</span> (J.). -</p> - -<p class="biblio">A Compendious Herbal. Lond., 1673. 8vo.</p> - -<p class="biblio">(Forming Part II of “Every Man his own Doctor”).</p> - -<p><span class="pagenum" id="Page_211">211</span></p> - -<p class="auth"> -<span class="smcap">Peachie</span> (J.). -</p> - -<p class="biblio">Some observations made upon the Root Cassummuniar, -called otherwise Rysagone. Lond., 1679. 4to. -2nd edit. 1693.</p> - -<p class="auth"> -<span class="smcap">Dale</span> (S.). -</p> - -<p class="biblio">Pharmacologia. Lond., 1693. 12vo. 12mo.</p> - -<p class="biblio">Supplement. 1705.</p> - -<p class="biblio">3rd edit. (greatly enlarged and improved). 1737. 4to.</p> - -<p class="auth"> -<span class="smcap">Westmacott</span> (William). -</p> - -<p class="biblio">Theobotanologia. A Scripture Herbal. Lond., 1694. -12mo.</p> - -<p class="auth"> -<span class="smcap">Pechey</span> (J.). -</p> - -<p class="biblio">The Compleat Herbal of physical plants. Lond., -1694. 8vo.</p> - -<p class="auth"> -<span class="smcap">Mullins</span> (James). -</p> - -<p class="biblio">Some observations made upon the Cylonian Plant. -Shewing its ... vertues against Deafness, etc. Lond., -1695. 4to.</p> - -<p class="auth"> -<span class="smcap">Petiver</span> (J.). -</p> - -<p class="biblio">Hortus siccus pharmaceuticus. Lond. (1700?). Fol.</p> - -<p class="auth"> -<span class="smcap">Tournefort</span> (Joseph Pitton de). -</p> - -<p class="biblio">Materia Medica, or a description of simple medicines -generally used in physick. Lond., 1708. 8vo. -3rd edit. 1716.</p> - -<p class="auth"> -<span class="smcap">Pomet</span> (Pierre). -</p> - -<p class="biblio">History of Drugs. Lond., 1712. 4to.</p> - -<p class="auth"> -<span class="smcap">Petiver</span> (James). F.R.S. -</p> - -<p class="biblio">A Catalogue of Mr. Ray’s English Herbal. Illustrated -with figures, 1713. Fol.; and continued in 1715.</p> - -<p class="auth"> -<span class="smcap">Martyn</span> (J.). -</p> - -<p class="biblio">The Compleat Herbal of Tournefort, with large -additions from Ray, Gerrard, etc. Translated by -J. Martyn. Lond., 1716-1730. 4to.</p> - -<p class="auth"> -<span class="smcap">Bradeley</span> (Richard). -</p> - -<p class="biblio">The Virtue and use of Coffee with regard to the -Plague, and other enfectious Distempers, etc. Lond., -1721. 8vo.</p> - -<p><span class="pagenum" id="Page_212">212</span></p> - -<p class="auth"> -<span class="smcap">Miller</span> (Joseph). -</p> - -<p class="biblio">Botanicum officinale; or a compendious Herbal. -Lond., 1722. 8vo.</p> - -<p class="auth"> -<span class="smcap">Blair</span> (P.). -</p> - -<p class="biblio">Pharmaco-botanologia. Lond., 1723-1728. 4to.</p> - -<p class="auth"> -<span class="smcap">Knowles</span> (G.). -</p> - -<p class="biblio">Materia Medica botanica. Lond., 1723. 4to.</p> - -<p class="auth"> -<span class="smcap">Thomson</span> (G.). -</p> - -<p class="biblio">Short method of discovering the virtues of plants. -Lond., 1734. 8vo.</p> - -<p class="auth"> -<span class="smcap">Blackwell</span> (Elizabeth) Mrs. -</p> - -<p class="biblio">A Curious herbal, containing 500 cuts of the most -useful plants, which are now used in the practice of -physick, etc. Lond., 1737-1739. Fol. 2 vols.</p> - -<p class="biblio">Another edit. edited by C. J. Trew, 1750-1773, entitled -“Herbarium Blackwellianum.”</p> - -<p class="auth"> -<span class="smcap">Short</span> (Thomas). -</p> - -<p class="biblio">Medicina britannica, or a treatise on such physical -plants as are generally to be found in the fields or -gardens of Great Britain. Lond., 1747. 8vo.</p> - -<p class="auth"> -<span class="smcap">Hill</span> (John). -</p> - -<p class="biblio">History of the Materia Medica. Lond., 1751. 4to.</p> - -<p class="auth"> -<span class="smcap">Newton</span> (James). -</p> - -<p class="biblio">A Compleat Herbal. Lond., 1752. 8vo.</p> - -<p>2nd edit. 1798; with portrait of author.</p> - -<p class="auth"> -<span class="smcap">Hill</span> (John). -</p> - -<p class="biblio">Useful Family Herbal. Lond., 1755. 8vo.</p> - -<p class="auth"> -<span class="smcap">Curtis</span> (W.). -</p> - -<p class="biblio">Assistant plates to the Materia Medica. Lond., 1756. -8vo.</p> - -<p class="auth"> -<span class="smcap">Sheldrake</span> (T.). -</p> - -<p class="biblio">Botanicum Medicinale; an Herbal of medicinal -Plants on the College of Physician’s List. Lond. (1759). -Fol.</p> - -<p class="auth"> -<span class="smcap">Hill</span> (John). -</p> - -<p class="biblio">Centaury, the great stomachic. Lond., 1765. 8vo.</p> - -<p class="auth"> -<span class="smcap">Hill</span> (John). -</p> - -<p class="biblio">Virtues of British Herbs, with the history, description, -and figures, etc. 4th edit. Lond., 1771. 8vo.</p> - -<p><span class="pagenum" id="Page_213">213</span></p> - -<p class="auth"> -<span class="smcap">Lettsom</span> (John Coakley). -</p> - -<p class="biblio">The Natural history of the Tea-tree, with observations -on the medical qualities of Tea, and effects of Tea -drinking. Lond., 1772. 4to.</p> - -<p class="biblio">2nd edit. 1799.</p> - -<p class="auth"> -<span class="smcap">Wilmer</span> (B.). -</p> - -<p class="biblio">Observations on the Poisonous vegetables which are -either Indigenous in Great Britain or cultivated for -ornament. Lond., 1781. 8vo.</p> - -<p class="auth"> -<span class="smcap">Curtis</span> (William). -</p> - -<p class="biblio">A Catalogue of the British Medicinal, culinary, and -agricultural plants, cultivated in the London Botanical -Garden. Lond., 1783. 8vo.</p> - -<p class="auth"> -<span class="smcap">Parmentier</span> (A. A.). -</p> - -<p class="biblio">Observations on such nutritive vegetables as may be -substituted in the place of ordinary foods in times of -scarcity. Lond., 1783. 8vo.</p> - -<p class="auth"> -<span class="smcap">Burrows</span> (J.). M.D. -</p> - -<p class="biblio">A dissertation on the Nature and Effects of a Vegetable -Remedy. 4th ed. Lond., 1784.</p> - -<p class="auth"> -<span class="smcap">Moseley</span> (Benjamin). -</p> - -<p class="biblio">A treatise concerning the properties and effect of -Coffee. Lond., 1785. 8vo.</p> - -<p class="biblio">2nd ed. 1785. 3rd ed. 1785. 5th ed. 1792.</p> - -<p class="auth"> -<span class="smcap">Fontana</span> (Felix). -</p> - -<p class="biblio">Treatise on the Venom of the Viper; on the American -poisons; and on the Cherry Laurel, and some other -vegetable poisons. Translated by Joseph Skinner. 2 vols. -Lond., 1787. 8vo.</p> - -<p class="auth"> -<span class="smcap">Meyrick</span> (W.). -</p> - -<p class="biblio">New Family Herbal. Birmingham, 1789. 8vo.</p> - -<p class="biblio">Another ed. 1790.</p> - -<p class="biblio">The useful Family Herbal; or an account of all those -English plants which are remarkable for their virtues, -and of the Drugs which are produced by vegetables of -other countries. Lond., 1790. 8vo.</p> - -<p class="auth"> -<span class="smcap">Baylis</span> (E.). -</p> - -<p class="biblio">A New and Compleat body of practical botanic physic -from the medicinal plants of the Vegetable kingdom, -selected from some of the best authors. Lond., 1791. 4to.</p> - -<p><span class="pagenum" id="Page_214">214</span></p> - -<p class="auth"> -<span class="smcap">Roxburgh</span> (William). -</p> - -<p class="biblio">A botanical description of a new species of Swietenia, -with experiments and observations on the bark thereof. -(Lond. 1793.) 4to.</p> - -<p class="auth"> -<span class="smcap">Barham</span> (Henry). -</p> - -<p class="biblio">Hortus Americanus: containing an account of the -trees, shrubs, and other vegetable productions of South -America ... their uses in medicine, etc. Kingston, -Jamaica, 1794. 8vo.</p> - -<p class="auth"> -<span class="smcap">Lambert</span> (Aylmer Bourke). -</p> - -<p class="biblio">A description of the genus Cinchona, comprehending -the various species of Vegetables from which the Peruvian -and other barks of a similar quality are taken. -Lond., 1797. 4to.</p> - -<p class="biblio">A New Medicinal, Economical, and Domestic Herbal. -Lond., 1809. 8vo.</p> - -<p class="auth"> -<span class="smcap">Stokes</span> (J.). -</p> - -<p class="biblio">Botanical Materia Medica. 4 vols. Lond., 1812. 8vo.</p> - - -<p class="center">BOOKS OF COOKERY</p> - -<p class="auth"> -<span class="smcap">Apicius</span> (Caelius). -</p> - -<p class="biblio">De Arte Coquinaria Mediol. 1498. 8vo. Reprinted -Venet, 1503. 8vo. Basil, 1541. 4vo.</p> - -<p class="auth"> -<span class="smcap">Pynson</span> (Richard). -</p> - -<p class="biblio">This is the Boke of Cokery. Lond., 1500. 4vo.</p> - -<p class="biblio">A proper new Booke of Cookerie, Declaring what -manner of meates be best in season for al times of the -yeere and how thei ought to be dressed. With a new -addition, very necessary for all them that delight in -Cookery.<a id="FNanchor_1_1" href="#Footnote_1_1" class="fnanchor">1</a> Lond., 1575. 8vo.</p> - -<p class="biblio">Another edit. 1576.</p> - -<div class="footnote"> - -<a id="Footnote_1_1" href="#FNanchor_1_1" class="label">1</a> -W. How for A. Veale.</div> - -<p class="auth"> -<span class="smcap">Cervio</span> (Vincenzo). -</p> - -<p class="biblio">Il Trinciante di M. V. C. ampliato et ridotto a perfettione -dal Cavallier R. Tusoritto da Narni. Venetia, -1581. 4vo.</p> - -<p class="biblio">Other edits. 1593, 1604, 1622, 1643.</p> - -<p class="biblio"><span class="pagenum" id="Page_215">215</span></p> - -<p class="auth"> -<span class="smcap">Dawson</span> (Thomas) printer. -</p> - -<p class="biblio">The Good Huswifes Jewel and rare conceits in -Cookery. Lond., 1585.</p> - -<p class="biblio">Other edits. 1596, 1597, 1610.</p> - -<p class="auth"> -<span class="smcap">Partridge</span> (John). -</p> - -<p class="biblio">Treasury of Commodious Conceits and Hidden Secrets, -Commonly called The Good Huswives Closet of provision -for the health of her household. Now the fourth -time corrected and inlarged, etc. B.L. Richarde Jhones. -Lond., 1584. 8vo.</p> - -<p class="biblio">Another edit. 1586.</p> - -<p class="biblio">The Good Huswives Handmayde; contayning many -principall pointes of Cookerie, etc. Lond., 1588. 8vo.</p> - -<p class="auth"> -<span class="smcap">Allde</span> or <span class="smcap">Aldee</span> (Edward). -</p> - -<p class="biblio">The Good Husewives Treasurie, being a verie necessarie -booke, instructing to the dressing of meates. Lond., -1588. 8vo.</p> - -<p class="auth"> -<span class="smcap">Allde</span> (Edward). -</p> - -<p class="biblio">A book of Cookerie gathered by A. W., and now -newlie enlarged with the serving in of the table. With -the proper Snaces to each of them convenient. Lond., -1591. 8vo.</p> - -<p class="auth"> -<span class="smcap">Butte</span> (Henry). -</p> - -<p class="biblio">Dyets Dry Dinner. Lond., 1599. 12mo.</p> - -<p class="biblio">A Closet for ladies and Gentlewomen, or the art of -preserving, conserving, and candying, with the manner -of howe to make divers kinds of syrups and all kind of -banquetting stuffes. Lond., 1608. 12vo.</p> - -<p class="biblio">Other editions. 1632, 1636, 1647, 1651, 1654, 1656.</p> - -<p class="auth"> -<span class="smcap">Markham</span> (Gervase). -</p> - -<p class="biblio">Country Contentments, in two bookes: the first containing -the whole art of riding great Horses in very -short time ... etc. The second intituled The English -Huswife, containing the inward and outward vertues -which ought to be in a compleate Woman, etc. 2nd pt. -Lond., 1615. 4to.</p> - -<p class="auth"> -<span class="smcap">Murrell</span> (John). -</p> - -<p class="biblio">A delightful daily exercise for Ladies and Gentlemen, -whereby is set forth the secrete misteries of the present<span class="pagenum" id="Page_216">216</span> -preservings in Glasses and other confrictionaries as making -the Breads, Pastes, Preserves.... Whereto is added -a Booke of Cookery. 2nd pt. Printed for T. Devve. -Lond., 1621. 12mo. - -<span class="smcap">Murrell</span> (John). -</p> - -<p class="biblio">Cookerie and Manner of Making Kickshawes, etc. -1630.</p> - -<p class="biblio">Murrell’s two books of Cookerie and Carving. The -fifth time printed with new editions. B.L. 3rd pt. -(With a second title page reading: A New Booke of -Cookerie, Wherein is set forth a most perfect direction -to furnish an extraordinary or ordinary feast, either -in Summer or Winter, etc. Printed by M. F. for J. Marriot. -Lond., 1638. 12mo.)</p> - -<p class="biblio">Another edit., 5th. 1641.</p> - -<p class="auth"> -<span class="smcap">Scappi</span> (B.) -</p> - -<p class="biblio">M. B. Scappi dell’ Arte del Cucinare, etc. 1643.</p> - -<p class="auth"> -<span class="smcap">Gentlewoman.</span> -</p> - -<p class="biblio">The Gentlewoman’s Cabinet unlocked; wherein is -contained many excellent receipts for neat dressing of -divers sorts of meats.... Also directions for the best -way of making Pancakes, etc. B.L. Lond., 1650.</p> - -<p class="biblio">8th impression. B.L. 1673. 12mo.</p> - -<p class="biblio">7th impression. With new editions. B.L. 1675.</p> - -<p class="biblio">The Schoolmaster, or Teacher of Table Philosophy. -1652.</p> - -<p class="auth"> -<span class="smcap">Grey</span> (Elizabeth), Countess of Kent. -</p> - -<p class="biblio">A Choice Manuall, or rare and select secrets in Physick -and Chyrwgery. Collected by the Countess of Kent.... -As also most exquisite waies of preserving, conserving, -candying, etc. (Part 2 has a distinct title-page -as follows: A true Gentlewoman’s De-light: wherein is -contained all manner of Cookery, etc. Lond., 1653. 8vo.)</p> - -<p class="biblio">Many editions of this work.</p> - -<p class="biblio">Nature unembowelled, or 1,720 Receipts.</p> - -<p class="auth"> -<span class="smcap">Moufet</span> (Thomas). -</p> - -<p class="biblio">Health’s improvement, or, rules comprizing and discovering -the nature, method, and manner of preparing -all sorts of food used in this nation.... Corrected -and enlarged by C. Bennet. Lond., 1655. 4to.</p> - -<p><span class="pagenum" id="Page_217">217</span></p> - -<p class="biblio">Another edition, to which is prefixed a short view of -the author’s life.... by Mr. Oldys, and an introduction -by R. James. Lond., 1745.</p> - -<p class="auth"> -M. (W.). -</p> - -<p class="biblio">The Queen’s Closet opened: incomparable secret in -Physick, Chirurgery, Preserving, Candying, and Cookery, -as they were presented to the Queen ... etc. -Lond., 1655.</p> - -<p class="biblio">Other editions, 1662, 1668, 1671, 1674, 1679, 1710.</p> - -<p class="biblio">The editions vary in title-pages, as: A Queen’s Delight, -or the Art of Preserving, etc.; The Compleat -Cook, etc.</p> - -<p class="auth"> -<span class="smcap">May</span> (Robert). -</p> - -<p class="biblio">The Accomplisht Cook, or the Art and Mystery of -Cookery, etc. (With life of the author by W. W.) -Lond., 1660. 8vo.</p> - -<p class="auth"> -<span class="smcap">Cook.</span> -</p> - -<p class="biblio">The Compleat Cook, etc. Pp. 123. J. Winter for -N. Brooke. Lond., 1668. 12mo.</p> - -<p class="biblio">Another edit., 1671.</p> - -<p class="auth"> -<span class="smcap">Digby</span> (Sir K.). -</p> - -<p class="biblio">Choice and experimented receipts in Physick and -Chirurgery, as also cordial and distilled waters, and -spirits, perfumes, and other curiosities. Translated ... -by G. H(artman). Lond., 1668. 8vo.</p> - -<p class="biblio">2nd edit., 1675.</p> - -<p class="auth"> -<span class="smcap">Rabisha</span> (William). -</p> - -<p class="biblio">The whole Body of Cookery dissected, taught and -fully manifested.... According to the best traditions of -the English, French, Italian, Dutch, etc. or a sympathy -of all the varieties in natural compounds in that mystery.... -Second edit., whereunto is annexed a second part -of rare receipt of Cookery, and with a book of preserving, -etc. Lond., 1675. 8vo.</p> - -<p class="biblio">The Queen Like Closet, or Rich Cabinet. 1675.</p> - -<p class="auth"> -<span class="smcap">Digby</span> (Sir Kenelm). -</p> - -<p class="biblio">The Closet of ... Sir Kenelm Digbie, Kt. opened: -whereby is discovered several ways for making of Metheglin, -Sider, Cherry-wine, etc. Together with ... -directions for Cookery, etc. Pp. 312. Lond., 1677. -8vo.</p> - -<p><span class="pagenum" id="Page_218">218</span></p> - -<p class="biblio">3rd edit., corrected (printed) by E. C. for H. Brome. -1669.</p> - -<p class="biblio">The Ladies Cabinet enlarged concerning preserving, -Physic, and of Cookery. Lond., 1682. 8vo.</p> - -<p class="auth"> -<span class="smcap">Rose</span> (Giles). -</p> - -<p class="biblio">A perfect school of Instructions for the Officers of -the Mouth. Shewing the whole art of a Master of the -Household, a Master Carver, a Master Butler.... A -Master Cook ... with pictures ... displaying the -whole arts. Lond., 1682. 12mo.</p> - -<p class="auth"> -<span class="smcap">Tryon</span>, T. -</p> - -<p class="biblio">A treatise of Cleanness in Meats, and Drinks, of the -preparation of food ... and the benefit of clean sweet -beds.... Also of the generation of bugs, and their -cure. To which is added A Short discourse of the pain -in the teeth, etc. Lond., 1682. 4to.</p> - -<p class="auth"> -<span class="smcap">Hartman</span> (George). -</p> - -<p class="biblio">The true preserver and restorer of health; being a -choice collection ... of ... remedies for all distempers -... together with ... directions for Cookery, etc. -2nd pt. Lond., 1682. 8vo.</p> - -<p class="biblio">2nd edit., with additions, 3rd pt. Lond., 1684-82. -12mo. (Pt. 2 has a separate title page, “Excellent Directions -for Cookery.”)</p> - -<p class="biblio">The Young Cook’s monitor, by M. H. Lond., 1683.</p> - -<p class="biblio">Another edition. 1690.</p> - -<p class="biblio">Hannah Wooley’s Rare Receipts. 1684.</p> - -<p class="biblio">The Accomplisht Ladies Delight. 1686.</p> - -<p class="biblio">The Kitchen Physician. 1688.</p> - -<p class="biblio">The Cupboard Door opened. 1689.</p> - -<p class="auth"> -<span class="smcap">Salmon</span> (William), M.D. -</p> - -<p class="biblio">The Family-Dictionary; or Household Companion: -Containing in an alphabetical method: I. Directions -for Cookery. II. Making all sorts of pastry-ware.... -III. Making of conserves.... IV. The making all -kinds of potable liquors. V. The making of all sorts -of rare perfumes ... etc. Lond., 1696. 8vo.</p> - -<p class="biblio">4th edit. 1710.</p> - -<p><span class="pagenum" id="Page_219">219</span></p> - -<p class="auth"> -<span class="smcap">Lémery</span> (Louis). -</p> - -<p class="biblio">Traité des aliments, ou l’on trouve par ordre, etc., -etc. Paris, 1702. 12mo.</p> - -<p class="biblio">2nd edit. 1705.</p> - -<p class="auth"> -<span class="smcap">Cuisinier.</span> -</p> - -<p class="biblio">Le Cuisinier familier, tant pour les grandes maisons -& Familles Bourgeoises que pour les gens de la Campagne. -Bruxelles, 1705. 12mo.</p> - -<p class="auth"> -<span class="smcap">Horatius Flaceus</span> (Quintus). -</p> - -<p class="biblio">The Art of Cookery: in imitation of Horace’s Art -of Poetry, with some letters to Dr. Lister and others, -etc., etc. Lond., (1709). 8vo.</p> - -<p class="auth"> -<span class="smcap">Lamb</span> (Patrick), Chef to her Majesty. -</p> - -<p class="biblio">Royal Cookery, or the Complete Court Cook, containing -the choicest receipt in all the particular branches -of cookery now in use in the Queen’s Palaces.... To -which are added bills of fare, etc. Lond., 1710.</p> - -<p class="biblio">2nd edit. 1716.</p> - -<p class="biblio">3rd edit. 1726.</p> - -<p class="auth"> -<span class="smcap">Howard</span> (Henry), Cook. -</p> - -<p class="biblio">England’s Newest way in all sorts of Cookery, Pastry, -and all pickles fit to be used; with copperplates. Lond., -1710. 8vo.</p> - -<p class="biblio">Another edition. 1726.</p> - -<p class="biblio">The Whole Duty of a Woman: or guide to the -female sex: also choice receipts in Physick and Chyrurgery: -with the whole art of Cookery. 5th edit. -1712.</p> - -<p class="biblio">Other editions published 1701, 1707, 1739, 1792, -1793.</p> - -<p class="auth"> -<span class="smcap">Hall</span> (T.), Cook. -</p> - -<p class="biblio">The Queens Royal Cookery: or expert and ready -way for the dressing of all sorts of flesh.... With the -Art of preserving and candying of fruit and flowers. -Lond., 1713.</p> - -<p class="biblio">3rd edit. 1719.</p> - -<p class="biblio">5th edit. (1730.)</p> - -<p><span class="pagenum" id="Page_220">220</span></p> - -<p class="biblio">A Collection of above three hundred Receipts in -Cookery, Physick, and Surgery, etc. Lond., 1714. 8vo.</p> - -<p class="biblio">2nd edit. 1719.</p> - -<p class="biblio">5th edit. 1734.</p> - -<p class="auth"> -<span class="smcap">Eales</span> (Mary). -</p> - -<p class="biblio">Mrs. M. E’s receipts (for confectionery, etc). Lond., -1718. 8vo.</p> - -<p class="biblio">The Accomplish’d Ladys Delight in preserving, physick, -beautifying, Cookery, and gardening.... 10th edit., -enlarged. D. Pratt, Lond., 1719.</p> - -<p class="auth"> -<span class="smcap">Nott</span> (John), Cook. -</p> - -<p class="biblio">The Cook’s and Confectioner’s Dictionary: or the -Accomplish’d Housewifes Companion ... (compiled) -revised, and recommended ... by J. N. Lond., 1723. -8vo.</p> - -<p class="auth"> -<span class="smcap">Smith</span> (Robert). -</p> - -<p class="biblio">Court Cookery: or the compleat English Cook, containing -the ... newest receipt, etc. 2nd pt. Lond., -1723. 8vo.</p> - -<p> -S—(E.). -</p> - -<p class="biblio">The Compleat Housewife: or Accomplished Gentlewoman’s -Companion: being a collection of upwards of -Five hundred of the most approved Receipts in Cookery -... to which is added a collection of above Two hundred -Family receipts of medicines. By E. S—. (i.e., -E. Smith). 3rd edit., improved. Lond., 1729.</p> - -<p class="biblio">Other editions, 1734, 1741, 1742.</p> - -<p class="auth"> -<span class="smcap">Carter</span> (Charles), Cook. -</p> - -<p class="biblio">The Complete Practical Cook; or a new system of -the whole art and mystery of Cookery.... Adorned -with sixty curious copper plates, etc. Lond., 1730.</p> - -<p class="auth"> -<span class="smcap">Carter</span> (Charles). -</p> - -<p class="biblio">The Complete City and Country Cook; or accomplish’d -Housewife.... Illustrated with forty-nine large -copper plates. Lond., 1732. 8vo.</p> - -<p class="auth"> -<span class="smcap">La Chapelle</span> (Vincent). -</p> - -<p class="biblio"> -The Modern Cook (with plates). 2 vols. 1733.</p> -<p class="biblio">The Modern Cook 3 vols., 2nd edit. 1736.</p> -<p class="biblio">The Modern Cook 3rd edit. 1744.</p> - - -<p class="biblio"><span class="pagenum" id="Page_221">221</span></p> - -<p class="auth"> -<span class="smcap">Middleton</span> (John), Cook. -</p> - -<p class="biblio">Five hundred new receipts in Cookery; revised by -Henry Howard. Lond., 1734. 8vo.</p> - -<p class="biblio">The Young Lady’s Companion in Cookery, and -Pastry, preserving, pickling, candying, etc. Lond., 1734.</p> - -<p class="auth"> -<span class="smcap">Bailey</span> (Nathan). -</p> - -<p class="biblio">Dictionarum domesticum, being a compleat Household -Dictionary, for the use of both city and Country. -Lond., 1736. 8vo.</p> - -<p class="auth"> -<span class="smcap">Harrison</span> (Sarah). -</p> - -<p class="biblio">The Housekeeper’s Pocket Book, and compleat family -cook; containing above seven hundred curious ... -receipts ... etc. etc. 2nd edit. Lond., 1739. 12mo.</p> - -<p class="biblio">7th edit. 1760.</p> - -<p class="biblio">8th edit. 1764.</p> - -<p class="biblio">9th edit. 1777.</p> - -<p class="auth"> -<span class="smcap">Kidder</span> (Edward). -</p> - -<p class="biblio">E. Kidder’s Receipts of Pastry and Cookery for the -use of his scholars, etc. (with plates). Lond., (1740).</p> - -<p class="biblio">Another edit. (1741).</p> - -<p class="auth"> -<span class="smcap">Atkyns</span> (Arabella), pseud. -</p> - -<p class="biblio">The Family Magazine, in two parts. Part 1 containing -useful directions in all the branches of housekeeping -and Cookery.... Lond., 1741. 8vo.</p> - -<p class="auth"> -<span class="smcap">Adam.</span> -</p> - -<p class="biblio">Adam’s Luxury and Eve’s Cookery, or the Kitchin -Garden display’d, etc. Lond., 1744. 12mo.</p> - -<p class="auth"> -<span class="smcap">Lady.</span> -</p> - -<p class="biblio">The art of Cookery made plain and Easy, etc. By a -Lady (Hannah Glasse). 1747.</p> - -<p class="biblio">4th edit. 1751.</p> - -<p class="biblio">5th edit. 1755.</p> - -<p class="biblio">7th edit. 1760.</p> - -<p class="biblio">9th edit. 1765.</p> - -<p class="biblio">New edit. 1770.</p> - -<p class="biblio">“ 1774.</p> - -<p class="biblio">” 1784.</p> - -<p class="biblio">(There are slight variations in the titles of the different -editions.)</p> - -<p><span class="pagenum" id="Page_222">222</span></p> - - -<p class="auth"> -<span class="smcap">Moxon</span> (Elizabeth). -</p> - -<p class="biblio">English Housewifery. Exemplified in above four -hundred and fifty receipts ... with cuts, etc. Leeds, -1749. 12mo.</p> - -<p class="auth"> -<span class="smcap">Fisher</span> (Mrs.) of Richmond. -</p> - -<p class="biblio">The Prudent Housewife; or Complete English Cook, -for town and country. Being the newest collection of -... receipts, etc. Lond., (1750?). 12mo.</p> - -<p class="biblio">Another edit. 1788.</p> - -<p class="auth"> -<span class="smcap">Jackson</span> (Sarah). -</p> - -<p class="biblio">The Director; or Young Woman’s best companion, -containing above three hundred receipts in Cookery, -pastry, preserving ... physick and Surgery.... The -whole makes a complete family cook and physician. -Lond., 1754. 12mo.</p> - -<p class="auth"> -<span class="smcap">Moxon</span> (Eliz.) -</p> - -<p class="biblio">English Housewifery Improved; or a supplement to -Moxon’s Cookery, contains upwards of sixty modern -... receipts. Collected by a Person of Judgment. -Leeds, 1758.</p> - -<p class="biblio">Third edit. (1775).</p> - -<p class="auth"> -<span class="smcap">Coachman.</span> -</p> - -<p class="biblio">A treatise on the use and abuse of the commonly -called the Stewards Table in families of the first rank, -etc. Lond., (1758). 8vo.</p> - -<p class="auth"> -<span class="smcap">Verral</span> (William). -</p> - -<p class="biblio">A Compleat System of Cookery. In which is set -forth a variety of genuine receipts collected ... under -... M. de St. Clouet.... Lond., 1759. 8vo.</p> - -<p class="auth"> -<span class="smcap">Cleland</span> (Elizabeth). -</p> - -<p class="biblio">A New and Easy Method of Cookery. 2nd edit. -Lond., 1759. 8vo.</p> - -<p class="biblio">The Art of modern Cookery displayed; consisting -of the most approved Methods of Cookery, Pastry, and -Confectionery of the present time, etc. By the Translator, -a Foreigner, who has been several years Clerk of -the Kitchin in Noble Families in this Kingdom. Lond., -Davis, 1767. 8vo.</p> - -<p><span class="pagenum" id="Page_223">223</span></p> - -<p class="auth"> -<span class="smcap">Shackleford</span> (Mrs. Anne), of Winchester. -</p> - -<p class="biblio">The Modern Art of Cookery improved; or elegant, -cheap and easy methods of preparing most of the Dishes -now in vogue; in the composition whereof both health -and pleasure hath been consulted. Lond., 1767. 12mo.</p> - -<p class="auth"> -<span class="smcap">Cookery.</span> -</p> - -<p class="biblio">Primitive Cookery, or the Kitchen garden displayed: -containing a collection of receipts for preparing a great -variety of cheap, healthful, and palatable dishes, without -either fish, flesh, or fowl. 2nd edit., with additions. -Lond., 1767. 12mo.</p> - -<p class="auth"> -<span class="smcap">Jenks</span> (James). -</p> - -<p class="biblio">The Complete Cook ... Containing the greatest -variety of ... receipts in Cookery, pastry, confectionery, -etc. With an appendix, teaching the art of making -wine, etc. Lond., 1768. 12mo.</p> - -<p class="auth"> -<span class="smcap">Skeat</span> (J.) -</p> - -<p class="biblio">Art of Cookery and Pastry made easy and familiar -in upwards of two hundred different receipts and bills -of fare.... To which is added a variety of tables for -forms of entertainment and an exact representation of -the table of the Guild feasts of Norwich and Lynn. -Norwich, printed 1769. 8vo.</p> - -<p class="biblio">Another edit. Lond., 1772.</p> - -<p class="auth"> -<span class="smcap">Taylor</span> (E.), of Berwick. -</p> - -<p class="biblio">The Lady’s, Housewife’s, and Cookmaid’s Assistant: -or the Art of Cookery explained, etc. Berwick on -Tweed, 1769. 12mo.</p> - -<p class="biblio">Art of Cookery, adapted to the meanest capacity. -Berwick, 1769. 12mo.</p> - -<p class="auth"> -<span class="smcap">Ruffald</span> (Elizabeth). -</p> - -<p class="biblio">The experienced English Housekeeper for the use -and ease of ladies, house keepers, cooks, etc.... consisting -of near 800 original recipts most of which never -appeared in print, etc. Manchester, 1769. 8vo.</p> - -<p class="biblio">Other editions, 1776, 1780, 1782, 1786.</p> - -<p class="biblio">The Professed Cook, or the Modern art of Cookery, -Pastry, and Confectionery made plain and easy. Lond., -1769. 8vo.</p> - -<p class="biblio">Mary Smith’s Compleat Housekeeper. 1772.</p> - -<p><span class="pagenum" id="Page_224">224</span></p> - -<p class="auth"> -<span class="smcap">Borella</span> (—). -</p> - -<p class="biblio">The Court and Country Confectioner, or the Housekeepers -Guide, etc. etc. Lond., 1772. 8vo.</p> - -<p class="auth"> -<span class="smcap">Mason</span> (Mrs. Sarah). -</p> - -<p class="biblio">The Lady’s Assistant, for regulating and supplying -her Table, containing 150 select Bills of Fare, properly -disposed for Family Dinners of five dishes to two courses -of eleven and fifteen; with upwards of 50 Bills of Fare -for Suppers from five dishes to 19, and several Desserts. -Lond., 1773. 8vo.</p> - -<p class="auth"> -<span class="smcap">Clermont</span> (B.) -</p> - -<p class="biblio">The Professed Cook; or the Modern Art of Cookery, -Pastry, etc. made easy. 1776.</p> - -<p class="biblio">The Accomplished Lady’s Delight in Cookery; or -the Complete Servants Maids (sic) Guide. J. Smart, -Wolverhampton, (1780).</p> - -<p class="auth"> -<span class="smcap">Dalrymple</span> (George). -</p> - -<p class="biblio">The Practice of Modern Cookery.... To which is -added a Glossary explaining the terms of Art. Edinburgh, -1781. 8vo.</p> - -<p class="auth"> -<span class="smcap">MacIver</span> (Mrs.) -</p> - -<p class="biblio">Cookery and Pastry. 4th edit. Lond., 1784. 12mo.</p> - -<p class="biblio">The Honours of the table; or rules of behaviour -during meals. With the whole art of carving, etc. (By -John Trusler). Lond., 1788.</p> - -<p class="biblio">2nd edit. 1791.</p> - -<p class="biblio">3rd edit. 1805.</p> - -<p class="biblio">4th edit. 1805.</p> - -<p class="auth"> -<span class="smcap">Dr. Stark’s.</span> -</p> - -<p class="biblio">Dietetical Experiments. 1788.</p> - -<p class="auth"> -<span class="smcap">Briggs</span> (Richard). -</p> - -<p class="biblio">The English art of Cookery, according to the present -practise, being a complete Guide to all Housekeepers, -on a plan entirely new. Cork, 1788.</p> - -<p class="biblio">Lond., Robinson, 1791. 8vo.</p> - -<p class="biblio">1792.</p> - -<p><span class="pagenum" id="Page_225">225</span></p> - -<p class="auth"> -<span class="smcap">Cole</span> (Mrs. Mary), Cook to the Rt. Hon. the Earl of Drogheda. -</p> - -<p class="biblio">The Lady’s Complete Guide, or Cookery and Confectionary -in all their branches. To which is added, -The Complete Brewer, also the Family Physician, etc., -etc. 1789. 8vo.</p> - -<p class="auth"> -<span class="smcap">Confectioner.</span> -</p> - -<p class="biblio">The Complete C. or the whole art of confectionary.... -By a person late apprentice to Messrs. Negri and Witten -of Berkely Square. (F. Nutt), Lond., 1789, 1790.</p> - -<p class="auth"> -<span class="smcap">Cookery.</span> -</p> - -<p class="biblio">Ancient C.—from a MS. in the Library of the -Royal Society. (This is an extract from “A Collection -of Ordinances ... for the government of the Royal -Household” published by the Society of Antiquaries, -but with distinct register and pagination.”) Lond., -1790. 4to.</p> - -<p class="auth"> -<span class="smcap">Frazer</span> (—), Mrs. -</p> - -<p class="biblio">The Practice of Cookery, Pastry, Pickling, Preserving, -etc. Edin., 1791. 12mo.</p> - -<p class="auth"> -<span class="smcap">Saunders</span> (Sarah), Mrs. -</p> - -<p class="biblio">The Fountain of Knowledge, or Complete Family -Guide; containing curious particulars of the utmost -service to families in general. 6th edit. Lond., 1792.</p> - -<p class="auth"> -<span class="smcap">Collingwood</span> (Francis) and <span class="smcap">Wollams</span> (John). -</p> - -<p class="biblio">The Universal Cook, and City and Country Housekeeper, -containing all the various branches of Cookery, -etc., etc. Lond., 1792. 8vo.</p> - -<p class="auth"> -<span class="smcap">French Cook.</span> -</p> - -<p class="biblio">The French family Cook, being a complete System -of French Cookery, etc. Lond., 1793. 8vo.</p> - -<p class="auth"> -<span class="smcap">Melrose</span> (Eliza). -</p> - -<p class="biblio">An economical and new method of Cookery, describing -upwards of eighty ... dishes ... and above forty -soups: with new and useful observations, etc. Lond., -1798. 8vo.</p> - -<p><span class="pagenum" id="Page_226">226</span></p> - -<p class="auth"> -<span class="smcap">Holland</span> (Mary), Mrs. -</p> - -<p class="biblio">The Complete British Cook, etc. Lond., 1800. -12mo.</p> - -<p class="auth"> -<span class="smcap">Chambers</span> (Amelia). -</p> - -<p class="biblio">The Ladies best companion ... containing the -whole art of Cookery, Pastry, etc. Lond., (1800?) -12mo.</p> - -<hr class="chap" /> -<p class="center small">CHISWICK PRESS: PRINTED BY CHARLES WHITTINGHAM AND CO.<br /> -TOOKS COURT, CHANCERY LANE, LONDON. -</p> - -<div class="transnote"> - -<h3>Transcriber's Notes</h3> - -<p>Punctuation is highly variable and sometimes non-existent by modern -standards, in particular full stops are often followed by lower case -and commas by upper case. Spelling is also highly variable. Both remain -unchanged apart from the following self-evident errors.</p> - - -<p>In Simple:<br /> -<a href='#s50'>50</a> ‘liquor’ was ‘liqour’<br /> -<a href='#s77'>77</a> ‘warm’ them was ‘warn’ them<br /> -<a href='#s131'>131</a> the ‘re’ of the Sugar to the ‘rest’ of the Sugar<br /> -<a href='#s190'>190</a> take out your ‘oynions’ was ‘onyons’<br /> -<a href='#s327'>327</a> ‘alabaster’ was ‘alablaster’<br /> -<a href='#s498'>498</a> sickness or ‘surffit’ was sickness or ‘fursit’</p> -</div> - - - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of A Book of Simples, by H. W. 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