SiGe SS SS Sra ee TX [Ef Fo [e474 RARE eile FIEUF B/iyf2003 | DELIGHTS, F-O R. LADIES, ro ; TO Oe ADORN THEIR} Perfons, Tables ,Clofets, and "Diftilatories, ‘ W ITH a | Beauties Banquets, Porfiies ae | and Waters. Bed Lik Read,practice,and cenfure, LONDON, Printed by Fames Tongs x 1644. male = ie 4 | 4 4 To all true lovers of Art i _. and Knowledge. e Ry betimes I write the forms of barring bals, tae P ‘ fephing wants that were by wood-fals wrongbte *hetime s of tubs defended fo by Ait, je in vain bath their destruttion fought. ietiones I write of lafling Beverage, Neptune and bis pilgrims to content 3 es of food, {weet frefh, and durables Fis Mmaintain life vben all things elfe were Spent. f Wittimes I write of fundry forts of foyle, Meo neither Ceres, nor her band-maid knew: ite to all ; but (carcely one belecves, Di ve & Denthire »who-have found them trae in beavens did mour 2 2” cloudy mantles clad, ithrcatned famine to the fons of men : afobbing earth deny’d her kindly fruit infill plow-men and his bindes's eventhen it relieving remedies of death, pre might hel Ip where N’ ative made a fail A2. _ The Epiftle. Butt all in vain; thefe new born babes of Art, / En their untimely birth flraightway do quail, | Ofthofe or fuch like other new-found shits, | With painfull pen I whilom wiote at large ; | Expecting flill my Countries good therein, | «dad not vef{pecting labour time,or charge. ) Bust now my pew and paper ase perfum'd, © Tfcorn to write with coppre(fe or with-gall : | © Barbaria’s Caneg.are now become my guils : Roje water is the inke I write withall, - | if foreets, the fweeteft 1 will now commend, To fweeteli creatures that the earth doth bear § | Thefe are the faints to whom 1 facrifice Preferves and Canferves of the Plum and Ped mapaling now adieu : tufh,Marchpane mals | ve firong enough, and beft be fit our age, et piercing bullets turn to Sugar bals, ¢ Spanifh fear is bufbt, and all their vage. if Mavmelade,and paste of Genua, Of Musked {ugar 1 intend to write, | Of Leach, of Sxcket, and Quidinia ; iffording toeach Lady ber delight. teath both fruits and flowers to preferve, | ndcandie them ; fo Nutmegs,Cloves and 0 make both Marchpane pafte and fug’red p aft the fame in forms of fweeteft grace. bird and fowle [o moulded from the life 3 The Epiftle. - Wajter call in (weet compounds of At, tbe ficlh and form which nature-gave full vemain.in every limb and part. hory[tall froft bath nipt the tender grape, Lelear con{um’ d the fruits of everyVine.;_. bere behold the clufters, fre(h and faire, Pi fron the branch, ov banging on the line. — a Inut, {mall Nut,and the Chifautfweet, = | | [ug?ved kernels lofe their pleafant tafic, oe ws i eve from-yeer ta yeer preferved meet, MAtbacle by Avt with ftronge ft fruitsto laf. Artichoke and th’ Apple of Such flvength, MDuince Pomegranate, with the Barberry,’ ar uf-d, yet colour, tafte, and {meld ve maintain d and keptmoft eaturally. W Ladies Clofets , and Diftillatories, ‘5 hwaters oyntments, and (weet fuelling bals, itaffe terns, without affected {peechs ite prefent most ready at their cals. i left with carefull pen I fhould omit, twrongs that nature on their perfons wroigne ching Phebus with his loofer vayes, , hele Izkewife velieving means I fought. thoughts ov vainfimifed skill, incie fram’ d within a theorick brain, ~~ Mufe prefents unto your facred cars; vin your favours falfly I difdara, 3 es A 3 a q D Cee The Epiftle. | From painfull prattice, from experience, | Tfound, though coftly, myftevies derive: _ With fiery flames in fcorching Vulcan's forge Yo teach and find each Secret Ido ftrive. | Accept them well, and let my wearied Mufe | Repofe ber felfe in Ladies laps awhile: | So,when flte wakes, the baply may record | Her fwcerelt dreams in fome move pleafing file hss ih Sea Se Ood Reader, for theaunder Standing of this Table,know , that a, ®, ¢, d, do give directions unto rie four feverall : Parts uv Treatifes of this Book: (a) fer the firft, the reft in their order. Tue TABLE. A af Nula Campana roots preferved eee Almonds in Leach egy: Almond butter to make “2§F Almonds into gelly Alligar diftilled Apples kept dry all che yeer Aqua Rubea Aqua compofita of D. Srevens Artichokes kept long - Ag ate 14, Blog ve oe The Table. Ags fweet. to lie among linnen | rt ee d.35 } | Ballto take out ftains 4.3 1 | Ball to wath with d. 8 |7 | Balm-water b.5 | Beaumanger _ : CLI Beefe roatted kept lon c. 18 | | Beefe powdered kept long without | 7 charge —— G19 |e | Beefe freth atthe fea ¢.20 Beauty for the face. av _} Bisket-bread,or French bisket a.39 |” _} Bisket called Prince bisket —.a.20 Bisket called Biskettello ae I Bloud of herbs boaa | Borrage candied “arr Bottling of Beer truly . C7 | ttles muttie helped €.28 | | Bottle Ale moft excellent. C32 | Brawne to eat, tender and delicate | 7 ; : C.33 Broom-capers preferved. -a.37 | f oylirg without {moak . c.26 | ile helped d.24 | tter tafting of {pice or flowers 3.21 Cakes | ey eee | The Tia ee © h Cie tweet without ics or hey is a. 6]. Gandia of foie ; : a, 955 3 Candying in rock candy! a.3 342 Candying of Orenge ica aa3S > | Candles for Ladies Tables ¢.39>) | Candles hangingintheaire ¢.40}; | | Capers of broom pteferved: (2037 Capon boyled in white broth - Wile ‘Cafting:in {ugar plate): EWE ge fe al _Cafting in fugar in party moulds.a.43 |! | Cafting and moulding of fruit a eat _ Cherries preferved.:. Hae. | Cherry pulp us ae. all the oan poe ; o AS Cherries dryed i in thé Sun 2.46 | Cheefe extraordinary - C.2E | | Chefnuts kept long :. aah ©hilblanes hel ped. Ark $A Chine of veal or chicken boiled €.10 Cinamon-water * ooh, 16 Collis'white,and like lly ass] Comfits of all forts - en Bagg, it Conferves of Prunes or-Damfons | . 4.505919 As Conferye em —— eve 7 ete s a ta rier aie oF Ae bern ee ety Tig Ste x F% Teta. Con ferve of Strawberries ast |p Cowflip pafte ago} Cowtlip water,or Vinegar of the com | +. Tour of the Cowflip 34] | Cray-fith kept long C.3t ‘Cream clouted C.23 ‘Cucumbers oe 4036 j p= powder dro |! Damfons in Marmelade — a.31 | | Damfon pulp kept all the yeer a.gs | | Damfonsineconferve © a.-50,52 | Dentiftices for the teeth = — d.26'} | i. | Dian of herbs ina new man- | — | beri: Drying of fruits i inthe Sun 046 : 3. Glantine water b.20 |) | BEringo rootspreferved © aur | Extra of Vegetables berg | : F TAce {potted or freckled tohelpe | Ne d. 6,23 | : d.7.14 Face zeit a heathelped dina 316, : gy.: 17,18, 519)20.21 | Sp ‘The Table. Face kept whiteandcleere —d.12 Fith into pafte ‘ c.14 Fith fried kept long. Ce 17 Fleth kept fweet-in Summer c.24 Flies kept fromoyle peeces —_¢.30 Flounder boiled after the French fa— fhion Ged Flowers preferved... ya | Flowers candied >». algetr pin Flowers inrock:candic Lia.ge Flowers. dryed without wrinkling | 263.50 Fruit preferved ais tai Fruit:how to mould and caft a.4g| Fruit kept dry all the yeer © 4.45546, Aue Fruit kept long: frefh B38 | “N Elly eryftalline 264 WS Gelly of fruits 2.s>4am ity Gelly of Almonds a.5 8 | | Gilliflowers keptlong « aé Gilliflowers preferyed Gilliflower water - > b.20° Ginger-bread / Deh oa | | Ginger-bread dry") - 4.38 9) The T able Ginger in rock caridy 4.33542 | % Ginger green in 1 de 2.49 | | | Ginger candied » Lob tasgigi |i | Gloves to perfume: »>. qs 34} Goofe-berries preferved a.8 | | Grapesgrowingall the yeer 2.62 | A Gropes kept till at i a6g | ee | i (Seay einen id. 2528 | i Mand ftained toshelp:) eo dig | ‘| Hands freckled to help d.6 | -| Hand-water of Scotland b.21 Hafell Nuts cane ae72 t aire black altered: d:30937 ; aire made yellow 2 IqoH whgé lerbes diftilled i in a new manner : Rith Aquavite b.9 |) Al flop diftilledina new-maner_ b.11 | ‘| Juice of Orenges or Limons kept-all | poepeyerr. ; C35 4 mbols to make » ji 91s eng : Larks 7 The Tables ; L 4 ue * Arks to boile © 231 i. 4 id Lavander diftilled i ina new man- | , } net ta Daeg ‘Vie | | Leachof Almonds: : id | {) m | Leach aa i _ | Legge of Mutton: boyled fue ae a fap: ie French fathion “ a [ Limons in Marmelade) °°” agar ft eel ii Limon moulded and caft* ~~ a.4q | | 4} Limon j juice kept all the yee C332 | | i ie | Lettuce in fucket azz p- | } Liquorice pafte OB | ae Lobfters keptlong9 “Cot ut | ae Me gees a Pa Misi in rock ¢andy~ He ivag! Mallard to boyl Marchpane pafte _ | Marigolds preferved 7 Marigolds candied . | Marigold pafte 4.40 Marmelade of Quinces ot Dimon May dew clarified Fhe Table. 4-Morphewshelped | d.21522 | {| Mal-berries and gelly - a.29 | \ |-Muske-Sugar > ee Ps “Muftard meal: C.25 | | Muftineffe helped. or prevented in | wwaters a b.24 ‘ Naren rock candy~: 2.33943 | | LN Normegscandied:: ......a.34 f. | Nuts moulded and caft of... ae44 | Nuts kept long a72 : as O OR preferved 94 18 i Orenge pils candied | .. a.35 | 7 4 Orenges in Marmelade Bag Orenge moulded and caftof--a. 44 )\} Orenge juice keptall the yeer, ¢.3 5 | Oyfterskeptlong - .. C.¥5 i. P. PpAke of flowers.» 18.54,40 | | eg _ | Spirit of wine extraordinary =r | _ | Spirit of wine ordinary, ~ > by ¥ » | Spirits of fpices. ; | Spirit of wine tafting of any Vege table pia ae Spirit of honey b.13 Val Spiric of herbs and ower - bit i $ The Fable. Sun-burninghelped => d.22 | ‘Stove to {weat in . 4.27 Strawberries in gelly 4.29 |e | Strawberries in conferve ast fs | Sucket in Lettuce ftalks a.32 | Sucket of green Walnuts 2-49 | Sugar-musk a:2 19 Sugar pafte for fowle a.10 |% __ | Sugar pafte to caft in 213 |_| Sugar plate of flowers a14 |7 ‘Sugar plate to colour — a 38 | Sugar caftinparty moulds = 2.4 | Sugar {melling and tafting of she | ” - Clove or sarc aT} 2) 1. toboile _ c.6 |) Feeth kept white and found | ‘oe d. 10,15516 | | Thyme -diftilled in a new manner | oe bart] > Troffes for the fea 2.39.| . V € x 4 V Iriegar diftilled bi ¥ Vinegar to clarifie 637] iolet fyrup a4 | iolet palte. - 4.405 41 : oe a _Violer | ss yaeeererecediemetes aps F The Table. oe é _ | Violet water, or Vinegar of the co- i an 3 4 lour of the Violet | C345) ha eee Ufque-bath b.g | > i aaa . 7 Afers to make a.56 at Walnuts infuckete agg} ' a. ‘Walnuts kept frefh long 2.65;66 | ee! Wardens kept dry all the yeer a.47 ‘om Wathing water {weet b.21.d.2,28,29 | Al Whites of egs broken fpeedily 29 | | ‘ Wigen to boile 6.6 te Wine tafting of Wormwood, made} | fpeedily fs e228) | Y aes) ee ke Ye ; 2g te. hp FINTS, py bee mts vi aie 00-4 ee | The Art of Preferving, -Conferving, Can- - dying,&c. 1. How to pieferve Evingo voots, Anu- . la Campana,and {0 of others : in the fame manner. «Eethe them till they be pS: tenders. then take away | the piths of. them, and | _ teeeea i leave them in acolander, | | till they have dropped as much as | _ | they will : then having a thinne | | fyrup ready, put them, being cold, into the fyrup being alfo cold, and let them ftand fo thvee dayes, then boyle the fyrup (adding fome| more freth fyruptoit, tofupply tharj which the roots have drunk up) 2 . little higher, and at three dayes end, boile the fyrup againe without any} new addition, unto the full heig of a preferving fyrup, and patiny rootes, and fokeep them. Root preferve ii rp. Ce FS eer. Lakes oS in the fyrup. - 26 How to make Muske-Suear of common Sugar. Br four or fix grains of Musk, SH Dplace them in a piece of Sarce~ net, fine Lawne or Cambrick dou- eT pouring your Sugar there- : ftop your pot clofe, and all the and tafte of Musk $ and you may lay nore Sugar thereon , when you have pent that Sugar, which will alfo re- e the vlike impreffion. Such peal yl fold for two fhillings 3. How tedry Rofe leaves in a moit excellent manne’. : 7 Hen you have newly taken in y b. : “The Art of preferving, “preferved in this manner, will eat ve- | ry tender, becaufe they never boiled |. bled: lay this in the bottome of a }. y out your bread, then put. ugar in a few dayes will both fent [ Confe in your Rofes in a fieve, firft clip- | ping away the whites, that they | | may be all ofone cofour: Jay them about one inch in. thicknefle in the fieve; and when they have ftood halfe an houre or thereabour, they | will grow whitifh on the top. let (them yet remaine without ftirring, | till che uppermoft of them be fully | dryed': then ftirre them together, Jand leave them about one other Thalfe houre ; and if you finde them dry in the cop, ftirre them together againe, and fo continue this work untill they be thorowly dryed: then : put them, -hot as they ate, into an ‘) earthen pot , having a natrow | mouth, and being well leaded with- \)'in, (the Refiners of goldand filver i| call thefe pots Hookers) ftop ir} -with corke and wet parchment, or with wax androfGn mixed together 5 and hang your pot in a chimney, or neere.a continuall fire, and fo.chey. will keep exceeding faire in colour, jand moft delicate in fent. And if ag Wepre: you 1 Ving, CALAYING, FC Be The an of préferving, | you fear their relenting,take the Rofe | leaves abour Candlemas, and put -| them once again into a fieve,ftirring | them up and down often till they be | _ | drie 5 andthen put them up again | hot into your pot. a | ‘Note , that you muftfet up your | -oven-lid, but not lute it about when } you fet in yout Rofe leaves, either} the fir orfecond time. Poff, an= mero 6 | ml ods A molt excellent Swrup of Violets, } © ‘both intafte and tinéture, re i preffe the juice of clipt Violets, | | Buand to three parts of juice take |] | one fourth part of conduit water; put J} | the fame intoan Alablafter mortar, ]| with the leaves which you have ftam- ]} _ped, and wring the fame out thorow. acloth, as you did at the firft, inte the other juice : put thereto a {uffi- | ent proportion of the fineft fu Conferving, candying, Cc. | gar,and brought alfo into a moft fine | powder ; let the fame ftand ten o; 4 twelve houres in a clean glafed ear~ | {then pans then drain away the cleer: | _ {eft, and purit intoa glaffz, and pur | | thereto. a few drops of the juice of }- _ | Limons, and it will become cleere, | | tranf{parent, and of the violet colour. | _ | Then you may exprcffe more juice | into the fagar, Which will fetrle in ‘| the bottome with fome of the thick. | | eft part of the’ juice : and beating | | the fame upon a gentle fire, it will Jallo become.a ‘good fyrip of violets, ~ }-but nor.comparable to the fir. By “| this mariner of work you gaine one | quarter of fyrup more then divers A- pothecartes doe. “7 ' 5. 4 fisgular manner of making ~ the fyrup of Rofes. Ulla filver bafon three quarte } i. full of rain water of Rofe water 5) ‘}put therein a convenient proportion ~ 6 4 The-Art of preferving, | of Rofe leaves’: cover the -bafon , |i -fand{et it upon a pot of hot water}! } (as wee ufually bakea cuftard: in|! three quarters of an houre, or one! whole houre at the moft, you thal purchafe the whole ftrength and tin- | Gure of the Role : then take out} thofe leaves,wrin ging out all their li- | quor gently ,,and ftecep more freth | {leaves in the fame water : continue | } this iteration feven times, and then | Bas it up in a fyrup : and this fyrup } worketh more kindly then that which } is madé meerly of the jnice of the | Roles. “You may; make fundry other } fyrups in this manner. Quere of hanging a pewter head over the ba-| fon, if the afcending water will be} Gworththe keeping, = ==} “62! Another wany for the drying of >” Rofe leaves. : pos ampmagrastanesenrerwe es remy tenn a alana ocented yeekomeerabany bar oe ea 3 a Ms Bic ca te mie Se ee 2 Bn) Ue pau. me onfErving candying, Gc. | them up and downe till they be dry, | 7] (as they doe hay) then put them up | into glafles well ftopt and luted , keeping your glafles in warm pla- ces 3 and thus you may keep all flow- ers: but herbs after they are dryed in this manners are beft kept in pa- | per bags, placing the bags in clofe | cupboards. : a 7. How to preferve whole Rofes, Gilliflowers, Mari- golds, ec, DE a Rofe that is neither in the | bud, nor over-blown, ina fyrup | confifting of fugar double refined, & } Rofe water boiled to his full height; |} then open the, leaves, one by one, | with a fine fmooth bodkin, either | _|ofbone or woods and prefently,if{ {it be a hot funny day, and whileft ’ _ {the Sun is in fome good height, lay {them on papers in the Sun, or elfe | _|.dry them with fome gentle heat in | @ Bz a a | The Art of preferving, aclofe room,heating the room before! | | you fet them in, or in an oven upon’ . ] papers,in pewter difhes: and then put | _| them up in glaffts, and keep them in | | dry cupboards neer the fire: you maft |” | take out the feeds, if you mean to eat | ‘them. You may prove this,preferving | _ | with fugar-candy in ftead of fugar, if | you pleafe. ae 8. The moft kindely way to preferve ‘Plums, Cherries, Goofe- Bervies, @c. 47 Oumutt firft purchafe fome rea- | os Tonable quantity of thelr dwne | } juice, with.a gentle heat upon ea | bets, in pewter dithes, dividing the | juice fill as it cometh in the ftew- | Jing ; then boile each fruit in his own | : juice, with a convenient proportion | = aebeftrefined fuga = + * gy On feru candying , ee. va | 9. How to candy Rofemary flowers, Rofe | | = leaves Rofes,Mavigelds cot, with *\ prefervation of colour. *ffolve refined or double refined i _/fugar,or fugar-candy it felf,ina’ little Rofe-water:boil it toa reafona- ble height: put in your roots or flow- ers when your fyrup is either fully cold, or almoft colds let them reft {therein cill the fyrup have pierced them fufficiencly : then take out your | flowers with a skimmer, fuffering} the loofe fyrup torun fromthemfo}| long as it will : boil that fyrupalic} tle more, and putin more flowerssas | before 3 divide them alfo ; chen bole] } all the fyrup which remaineth,and is | | | not drunk up in the flowers, to the’ | height of Manus Chrifiz, putting in’ | more fugar, ifyou fee caufe, but no; | more Rofe water 5 put your flowers therein when your {yrup is cold,or al- '} moft cold , and let them ftand't | they candie. - si eee * | The Art of preferving, 10,4 moft delicate and fliffe fugar-pafte, | whereof to.cast Rabbets, Pigeons,or a=} | ny other Little birdor beaft either from\ the lifesor carved moulds. | TG Irit, diffolve Ifinglaffe in fair wa- AL ter, or with fome Rofe water in| 4 the latter end:then beat blanched Al- | monds, as you would for Marchpane 4 ftuffe, and draw the fame with cream | gand Rofe water (milk will ferve, but |) jcteam is more delicate) : then put {7 therein fome powdered fugar ; into |) )\ dwhich you may diffolve your Ifin-}} () 4eglaffe, being firft made into gelly, in | et Ei warm water (note,the more Tfin- | \ glaffe you put therein, the ftiffer your} 4 work will prove) : then having your |” | Rabbets, Woodcocks, &c- moulded either in plaifter from life or elfe car- |) jved in wood ( firft anointing your], wooden moulds with oyle of (weet } 4 Almonds, and your plaifter or ftone 4 moulds with batrowes greafe) poure | | your fugar pafte thereon. a , z ‘ onferving ,candying, gia - Aquart of cream,a quarcern of Al- ‘Monds, two ounces of Hinglafl: and four or fix ounces of fugar isa réafo- }- nable good proportion for this tuffe. | Quere of moulding your birds, rab- bets, &c:in the compound wax,men- tioned in my Jewell boufe, in the title of the Art-of moulding and cafting page 60.for fo your moulds will laft long. You may dredge over your fowle with crums of bread, Cinamon and ‘| fagar boiled together,and fo they will feeme as: ifothey were roafted@and breaded. Leach-and gelly may be eaft | fin this manners oi) °o 32) YR ORR This pafte you may alfo drive with | a fine rowling pin, as {mooth and as | — _ | thin as you pleafe: itlafteth not long, | and therefore it muft be eaten within. a few dayes after the making thereof. By this means a banquet may be pre- | fented inthe form of a fupper, being | a very rare and ftrange device, is P : me rent 7 eae 4 t bg “OEE fe. err NES be Art of preferving. re To candy Mayigolds,Rofes, Borrages ; * or Rofemary flowers. | { WD Oil fugar and Rofe water a little} | BJupon a chafing-dith wich coals +f j then put the flowers(being thorowly | | dried,either by the Sun,or on the fre) | { into the fugar,and boil them a little 5} then ftrew the powder of double're- |) {fined {ugar upon them , and. turne | — | themand tet them boil alittlelonger, | j taking the dith from the fire: « then | _ 4 ftrew. more powdered fugar on the | contrary fide of the flowers. -Thefe | 4G will dry ofthem(felves in two orthtee | fhoures ina hot funny day, though | they liemot inithe Sun. coy ee | | x2. Tomake anencellent Marchpane | pafle to print offin moulds for ..\) i _ banquetting difhese 7 to every Jordan Almond} “Bblanched, three {poonfuls oe goto Sue ke C onferving peandying, ae 6 = | the whiteft refined (ugar you can-get : | 4 | fearce your fugar ; and now and then, i pas you feecauie, put in two or three ke | drops of Damask Rofe water! beat | the fame. in. a fmooth ftone mortar, with great lobour 5 untill you have _ | brought it into a dry ftiffe pafte:one { ‘| quarterne of {ugar vis: fufficient tof | }work atonce. ) — SG TION GEAR pe a} | ' Make. your pafte inlittle bals,e-[ ‘ _ \very ball containing foomuchbye-f ins | ftimation as will cover your mould | By) for print :then rowle chefamewith}| = | \arowling pinupon a fheetofcleaan} 2 | paper, without ftrewing any powder- | |ed fugat either upon your pafte or} | paper. - ; Be ete. There isa Countrey Gentle-wo- man, whom J could name, which ‘venteth gréat ftore of Sugar-cakes' | | made of thiscompofition: ” Bur the | _ | only fault which J find in this.pafte, | jis, that it tafteth coo much of the F | {ugar,and too little of the Almonds : and therefore you may prove the }making theredf ‘by fuch- Alnionds a ee ae s 4 “The Art of preferving, which have had fome: part of theit}} _} oyle taken from them by expreffion before you incorporate’ them, with]| the fugar, and fo haply you may mix}| | a gteacer quantity of them with the} _ || fugar, becaufe they are: not fo oyly as} | the other. | ~ You may mix Cinamon or Ginger} in your pate and that will both grace}} the tafte, andalter the colour; but] the {pice muft paffe thorow a fai | fearce : you may fteep your Almonds fin cold water all night,and fo blanch} _ | them‘cold: and being blanched, dry} _ |} them ina fieve over the fire. Here} {the garble of Almonds will make a] | cheap pafte. | | 13. The making of fiugar plate, and cam | fting thereofin carved moulds. | Ake one pound of the whiteft] -§ Si refined. or double refined fu-] | gar. if youcan get ic : put thereto} | shtee ounces (fome Comfit-makers] Vee ey tf — . put} | pura pretty lump of the bigneffe of. put: fix ounces for more gaine) of the beft flarch you can buy 3’ and if. you'dry the-fugar after it is pow-° dered, it will the‘fooner paffe tho- row your Lawne Searce.. Then} fearce ity and lay the fame on a heap | inthe midftof'a theete of cleane pa- | per: -inthe middle of which maffe , a Walnut of Guin Dragagant, firft 1 fteeped.in Rofe water-one night : a. | porrenger full of Rofe water isfufh- | cient to 'diffolye-an ounce of Gum | | (which muf firft'be ‘well picked, } leaving out the droffe::): remem-~ | ber to ftraine the-Guny thorow | | acanvas: then, havingmixedfome} of the white of an egge with your | ftrainedk fugar betwixt your fingers by ‘little | and little till you bave wrought} up all the fugar' and the Gumme- together into a ftiffe pafte; and in the tempering, let therebe alwayes fome® of ‘the fugar: betweerr your fingers andthe Gumme: then duf [The Ait of preferving, ~} your wooden, moulds a little wich}! | fome of that. powdered fugar-tho- I] ~ Trowa piece of Lawne, or ‘ine linnen |) cloth: -andjhaving driven out with | f your rowling pin a fufficient por-] tion of, your. pafteco a convenient | thicknefle,; cover your mould there= } with, prefling the fame downe ‘into } ‘every: hollow, part of your mould }f with your fingers : and when it hath } taken the whole impteffion, knock | {the mould on the edge againft a} - | tables and the pafte will iflue forth { with ‘the impréffion of the mould ~ |upen it : (or;if the mould be deep | _ J cut , you. may put the point of your _ | knife gently into the deepeft parts | . | here and there, lifting up by lit- | ~ {tle and little the pafte out of the mould. a8 : a | And ifin the making of this pafte | fyou happen to put in too much} } gum, you may put more fugar there- | 4 to; and if two much fugar,then more | 4 gum = you muft alfo work this pafte | ‘| into your moulds as {peedily as you } vy Lee 5 a can fb Conferving, candying, Ge. _ || can after it is once made, and be-. "| |}fore it harden : and if it grow fo: | hard that it evack , niixe’'more gum | therewith : cut away with your knife from the edges of your pafte, all thofe” pieces which have no part of | the wotke upon them, and worke | them wp’ with. the pafte which re- | maineth : and if you will make | fawcers, dithes, bowles, &c. then F “| (having firft driven your pafte up=| {on paper, firtt dufted over with fu- | gr, toa convenient largeneffe and | thickneffe) put the paftes into fome | ee | fawcer, dith, or'bowle of agood fa- ‘ht ae | i ~ |fhion, and with your finger preffe it} | - |gently downe ro the infides thereof a; al cl it refemble the fhape of the difhs | 7 He jthen pare away the edges with a} _|knife even with the skirt-of your | | dith or fawcer, and fet it againft the fire,till it be drie on the infide = then witha knife get it out, as they afe to | o a dith of butter, and dry the]. back~fide : then gild iron the edg | with the white ofan egge laid pi i tea rs ee 3 : A The Art of prejerving, aboutthe brim of the dith with a pen- } cill, and preffe the gold downe with} fome cotten. ; and when it is dry, } skew or bruth off the gold with the | ‘| foot ofan Hare or Cony. And if you} | would have your pafte exceeding] | {mooth, as to make cards sand fuch || like conceits thereof, then roul your |] { pafte upon,a flicked paper with aj] fmooth and polifhed rowling-pin.. J] . 14. Awa y to. make Sugar-plate both of | .. colour and taste of any flower. | i r { at er tAke Violets, and beat them ina | §& mortar with alittle hard fugar, | then put into ita (officient quantity } + of Rofe water :.then lay your gum in] fteep in the water, and fo work it ins] | to pafte, and fo will your pafte bey both of the colour.of the Violet, andy “fofthe fmell ofthe Violet. In li fort may you work with Marigolds,) | Cowflips, Primrofes, Bugloffe, or C onferving, candying, Oc. \ 15. Tomake pafteof Novie. eirtAkea quarter of a pound of Va- & lentian Almonds, otherwife cal- led the {mallAlmonds, or Barbary Almonds, and beat them in a mortar till they come to pafte : then take }- ftale manchet being grated, and dry | itbefore the fire ina difh: then fift | it: then beat it with your Almonds :} » | put, in the beating of ir, a little Ci- namon, Gingers and the juice of a Limon, and when it is beaten to per- | fe& pafte,print it with your moulds, | and fo dry it inan oven after you| — have drawne your bread: thispafte{ will laft all the yeer, as 16, To make Jumbols. Ake halfe a pound of Almonds,. . being beaten to pafte, with a} _ | fhort cake being grated and two egss {two ounces of carroway-feeds, eine Ea : : sate , 3 The Art of preferving, RSE RRR ac RET a ee A ] beaten, and the juice of a Limon :] and being brought into pafte,: roule} it into round ftrings : then caft it ine] to knots, and fo bake it in an oven: | | and when they are baked, ycethem. with Rofe water and fugar, and the! | white of an egge being beaten toge-| ther , then: take a feather and. gild | them, then put thena againe into the | oven, and let them ftand ina little | while, and they will be yced clean | ‘over with awhite yce : and fo box) | them up, and you may keep them all | the yeere ; ) 1 17. Tomake apafie to keep you moift, | ~ af you ist not to drink oft , which Ea-| dies ufe to carry with tiem when the) | vide abroad. — ‘| re | | i sé a halfea pound of Damaske™ AL Prunes,and a quartern of Datest) ftone them both, and beat themin 4 r with one Warden being roa- feed, or el{e a flice of sold ~~ es ade ; Conferving, candyin La Ce. ‘lade 3 and fo print it in-your moulds, _jand dry it after you have drawne | bread: put Ginger unto it, and you may ferve it ina banquet. . 18. To. make aM aichpanes Ake two pound of Almonds, | & being blanched and dryed in a]. |fieve over the fire: beat them ina. ftone mortar 3 and when they be | fall, mixe them with two pound of | Sugar being finely beaten , adding ; | two or three fpoonfuls of Rofe wa- } | tersand that will keep your Almonds from oyling. Whén your paite is bea-_ ten fine, drive it thin'with arowling }, ‘pin, and fo lay it in abottom-of wa- | | fers: then raife upa little edge on the | | fide,and fo bake it : then yce it with Rofe water and:fugar ; then putit ito the ovemagain ;:' and when you te youryceis rifen upand dry, then ke it out of the oven, and garnith it with pretty. conceits , as birds andi} beaits, being caft our of ftanding| moulds, Sticix long Comfits upright] in it: caft biskets and carrowayes in| ir, and fo ferve it: gild it before you ferve it: you may alfo print of thig) Marchpane pafte in your moulds fog] banguetting difhes : and of this pafte] our Comfit-makers at this day make their letrers,knots, marks, Efcutche=| } ons,beatts,birds,and other fancies. ~ 19. Tomake bisket-bread, ocherwife | called French bisket. 3 mrtAke halfe:a peck of fine flowety] Gat ounces’ of ‘Coriander-feeds,) one‘ounce of Annif-feeds, the whites) | of four egs, halfe a pint of Ale-yeity) “and as much water as will make it | into Riffe pafte ; your water muft be} | butbloud warm :, then bake itin’ [long rouléas: bigas: your thigh > le | it Ray in theoven but one houre,an | when it isa day old,pare it, and flict Conferving, candying, re. “Vit owerthwart : then fugar it over | with fine powdered fuger, and fo dry | it in an oven again: and being dry, | take it out, and fugar itagain: then box it; and fo you may keep it all the yeer. 20, To make Prince bisket. “T Ake one pound of very fine flow- er, and one pound of fine fugar, | and eight egs, and two fpoonfuls of Rofe water,and one ounce of Carro- | way-feeds, and beat it all co batter one wholehour ; for the more you beat it, the better your bread is: then bake it in coffins of white plate, be- | ing bafted with a little butter before | _ you put in your batter, and fo keep it. | “| 29. To make another hinde of bisket | i. called bisketteWo, ~~ dragagant , diffolved in Rofe CWA. > aS ae Tt Li Sie Se 5 pe ea % The Art of oreferting Rofe water with the juice of a Lie mon,and two grains of Musk: thenij {train it thorow a-fair linnen cloth] with the white of an egge : then tak “halfe a pound of fine fugar being beaten, and one ounce of Carroway: feeds, being alfo beaten and fearced §] and then beat them all together in¢ mortar till chey come to pafte 3 them] roule them.up in {mall loaves abou the bignefle ofa {mall egge: put unt | der the bottome of every one a pieet of a wafer, and fo bake them in-af oven upon a fheet of paper ; cut them onthe fides as you doe a manchef, and prick them in the middeft : whea | you break them up, they will be hole || tow and full of eyes. 22. Tomake Ginger- bread, Re 1 three fale manchets, am ae grate them: dry them and fit || them thorow.a fine fieve : then addé $ fe os 4 : uo if sap » Be ise LS? » . a a he x = ~ Conferving , candying ,@c. unto them one ounce of Ginger, -|being beaten, and as much Cina=|} ‘mon , one ounce of Liguorice and Annif-feeds, being beaten togethers and fearced, halfe a pound of fugar: _ {then boile all thefe together in a ‘|pofnet, witha quart of claret wine, till they come to a ftiffe pafte, with often ftirring of ir, and when it is ‘| fiffe, mould it ona table, and fo drive it thinne, and put it in your mould: duft your moulds with Ci- namon,Ginger,and Liquorice,being | | Mixed together in fine powder. This is your Ginger-bread ufed at the Court, and in all Gentle-mens hou- fes at feftivall times, It is otherwife called dry Leach, Fa. _ 23. ‘To make dry Ginger-byend, Ake halfe'a pound of Almonds, and as much erated cake, anda ‘ound of fine fugar , and the yolks if two new laid egges,the juice of a : < , Limon T, he Art of preferving, | Limon, and two grains of Muske; beat all thefe together till they come to a pafte : then print ict with you moulds : and fo dry it upon papers if an oven after your bread is drawn. © 24. To make puffe-pafte. ; 9 est a quart ofthe fineft flowet | § and the whites of three egs, am the yolks of two,and alittlecold wa ter;and fo make it into perfe patte: then drive it with a rowling pin 4 broad: then put on {mall pieces oF butter, as big as nuts, upon it: thet fold it over; then drive it abroad # gain.; then put {mall pieces of buttét ‘upon it as you did before; do this times, alwayes folding the pafte,ant | putting butter between every fold -You'may convey any pretty force difh,as Florentine,Cherry-tart, Rite | or Pippins,&c.berween two fheets@ SRS ee Sd ¢ onferving é candying Orc. | 25.70 make pafte hort without butter. 4 py ake a quart of fine flower, and | & put it intoa pipkin, and bake it inan oven when you bake Manchet 5 | then take the yolks. of two or three tgs, and a pint of cream, and make |patte s pur into it two ounces of {u- ft being finely beaten, and fo you | thal i your pafte fhort without | butter or fuer, In like fort,when you | . . Sugar-cakes, bake your flower | Hite zi 26. To make cryftall gelly, Ake a knockle of Veale, and | -2 two Calves feet (your Calves et being. flayed and fealded) and |} oile them in faire {pring water 5 || and when they are boyled, ready a Oeats youmayfaveyout flelh, and} | Ot boile it to piecess for if you | e fo, the gelly will look thick: | en take a quart. of the eset 5 ; 2 ae as he Ant - preerving, | i ihe Gane broth, and put it into’ | pofnet , additig thereunto Gingery] white Pc pper, Sx whole Cloves, ont {Nu meg quattered, one graine Ob) Maske ;"pur-all thefe whole (pices {a little bag, and boile them in you gélly ;feafon it ’wicth foure ound of fugar-candy, ‘and thiec {poord } of Rofe water; folet it run thoroj “| your gelly-bag's and “if'you meant have it look of xh amber colour,brui | your {pices, and let them boilei | pou gly loofe: eee amy oo Leach of Diuiniads | La } Puce a sl ipPraiee $8 monds;and beat them in at tar; then ftrain them witha p {weet milk from’the ‘éow;theh ‘put jit one grain of' musk, ‘two fpoonft of Rofe’ ‘waters “two ounces 6} Conferving, candying, Gc. _|,and fo boile them : then let all run "| thorow a ftrainer, then you may fléce the fame,and fo ferve it. | 28. To make QDuidinia of Quinces. Ake the kernels out of eight EL great Quinces, and ‘boile them | fin a quart of {pring water till it }come to apint; then put into it'a } quarter’ ofa pint of Rofe water, and one pound of fine fugar, and fo letit | boile till you fee ic come to be ofa } deep'colour’s then take a drop, and § | drop it‘on’ the ‘bottome of a fawcer, | and if it ftand, take tt off 3 then let | it run thorow a gelly-bagge into a bafon': then fet on yourbafon upon } a chafing-dith of coalesto keepeit } warme 3 then take a {poon, and fill | your boxes as full as you pleafe, and } when they be colds cover them: ifyou pleafe to print’ it in moulds, you muft haye moulds made tothe | _ | bigneffe of your béx; ‘and wet your: } moulds withRofe water, ‘and fo let a ee OS ae it ot a ei ry "0 Pee ee a aT ; The Art of prefervieg, itxun) into your monid 3: and when |p itiscold.curn it.off into.your boxes. If you wet your moulds with water, |p ‘your gelly will fallentofthem. 29.:T0 wake geily. of. Strav-berrigs, iy Mul-berries Ralpif-berviessor, | - | _ ay fuuch tender fruit. Pps your berries,and grind them. & in an Alablafter Mortar. with | foure ounces of Sugar, and a quarter | {| of a pint of faire water, and-as. much _ | Rofe water ; and fo boile it.in.a pofs /met with a-lictle piece of Ifinglaffe, | ’ jand let it run thorow..a fine cloth | into yourboxes, and fo you may keep [ital the yer. HY Spee enoody moeibnent ¢ oc 30. Tu make pate of Genua ~ hin... Of Quinces, 5c ike Quinces » and, pare them, Beat hen an Bice, and baleay }pot, without any other juice then their own:then take one pound there- of, ftrainit, and putit intoa ftone mortar with halfe a pound of Sugar 3 and when you have beaten it up to | pafte,print itin your moulds,and dry it three or fore times in an oven af-- ter you have drawn bread : and when }it is thofowly dry and hardened, you maybox it, and it will keep all the yeer. : ~ 31- To make Maymelade of Duinces, | ov Damfons. : WE you have boiled your fF Quinces or Damfons fuffis | ciently, ftrainthem; then dry the , pulp in a pan on the fire, and when you fee there is no water in’ it, but that it beginneth to be ftiffe, then _| mix two pound of Sugar with three | pound of pulp : This Marmelade | will’be white Marmelade, “And if _fyou defire’ to oats it looke with 2 Ress The. Art of preferving : | anhigh colour: put your Sugar and pulp together fo foon as your pulp is drawn, and let them both boil te- ether, and fo it will look ef the co- ss of ordinary Marmelade, like un- toa ftewed Warden ;_ but if you drie your pulp firft,ic will look white,and | take lefle fugar : you fhall know when it is thick enough by putting || j alittle into afaweer, letting it coole | befote.you box it. 32. To make fuckct of Lettuce det tg oaptadkes; ~ Conferviag, candying. Ft. fyrup willbe weake again: then boil } ic again, and take out your roots. In } the like fore you may keep Orenge pils, or green Walnuts, or any thin that hith the bitrernefle firft taken | from it by boiling in water. ; Vik { f t " 33. Locandie Nutmegs, or Ginger with *» quan bard vock candy. | dept Pe 4 Be one pound of fine fugar, | and eight fpoonfuls of Rofe | } water, and-the weight of fix pence of Gumme Arabique that is cleere, | boile them - together. to. fuch an | | height, as that dropping fome there- J .of out of a {poone, the fyrup do rope and run into the fmallneffe of an haire ; then put it into an earthen ‘pipkin, wherein place your Nut- | megs, Ginger, or fuch like: then. {top it clofe with a fawcer, and lute it well with clay,. that no aire may jenter : then keep it in an hot place | | three weeks, and it will candy hard. Bl. : C3 Yo The Art of preferving : 0 ECS ai RS a eae | You muft break your pot with an |. | hammer , for otherwife you cannot “get out yourcandie. You may alfo’ candie Orenges or Limons in like a fort ,if you pleafe. 34. To preferve Orenges after the Portugal fafhion. VEE) i Sve Orenges, and coarthem on a the fide, and lay them in water 3 | then boil them in fair water till they 4 betenders fhift them in the boiling j~ | to take away their bitternefle, then _ | take fugar,and boil it to the height of | | fyrup, as much as will cover them, | and fo put your Orenges into it, and | that will make them take fugar.If you | have 24. Orenges, beat eight of them | | till they come to pafte, with a pound [7 | of fine fugar ; then fill every one of the other Orenges with the {ame,and ~ | foboile them again in your fyrup : | _ | then there will be Marmelade of O- __} renges within your Orenges, and it | will cut like an hard egge. 35. To} \ . GC onferving, candying Ce. pepe 35+ Lo candy Ovenge pilse 3 Wes your Orenge pils after they } | ni; - Bbe preferved 5 then takeing fu- | |-garand Rofe water,ind boilit to the | ee | | height, of Manus Chitfiz 5 then draw | | [ | thorow your furgar, then laythemon //7 | ( -| the bottome ofa fieve, amd dry them | © Ki | in an oven after you have drawne | _ | bread,and they will becandieds 36. To preferve Pes ay a te all the yeer. Ou may. take a gallon of faire | water, anda pottle of verjuice, | and a pint of bay falc, and an hand- full. of green Fennelor Dill: boilic|~ alittlesand when it iscold,putitin- | toa barrell, and then-put your Cow- | -|cumbers into that pickle, and you thall.keep themalltheyecr. The Art of preferving, 37. To preferve Broom. capers all the yeer. Be a quart of verjuice, sidiants “BOD handfull of bay fale, and therein. you may keep them all the yeer. 38. To colour figar- plate with feverail coloxrs. Ou may mix Rofes with your | &© fine fearced fugar untill the co- lour pleafe you, and fo thall you have a faire murrey colour. Sap-greene -muft betempered ina little Role wa- I) Aters having ome Gum Sth diffolved ‘| therein, and fo lay it on with a pen- Gl ba upon your pafte in ‘apr places: | | With Saffrén you may make a yel- Tow colour in the like manner, fir F drying and powdering your Saffron 5 | and after’ it hath coloured the Rofe | _ | water fufficiently , by ftraining it | thorow fine linnen. The powder of Ba {| Cinamon maketh a Walnut colour, Se a, and C onferving,candying Ore. “and Ginger and Cinamon together a lighter colour. 39. Ta make Troffes for the fea. GL irkt make pafte of fugarand Gum BE issensane mixed together, then mixe therewith a reafonable quanti- ty: of the powder. of Cinamon and | Ginger 5. and if you pleafe, a little Muske alfo, and make it up into | toules of feverall fathions, gilding them here and there. In the fame /Manner you may alfo convey any urgative, vomit,..or other medicine Into {ugar pafte. ; | 40: To make pafte of Violets ,Rofes, Ma- 4 |. vigolds Covoflips,or Liquorice, | @Ured, or rather powder the drie | . | Wieaves of your flower, putting |. {thereunto fome. fine powder of |” | Gingerand Cinamon,.and_a. litte | Muske, if you ie mixe them all} a + SUS cere gS cs = Sipe Pete i f ; erie Ee, : » The Art of preferving, _ | confufedly together : then diffolve _ {fome fugar in Rofe water, and be- __| ing boiled a little, put fome Saffron therein if you work upon Mari- | golds; or elfe you may leave out -your Saffron : boile it on the fire unto a fufficient height. You muft . | alfo mixe therewith the pap of a _| roafted apple, being firft well dryed | in a dith over a chafing-dith of | coales 5 then powre it upon a tren- | | chet, being firft fprinkled over | 4 with Rofe water, and with a knife | | work ‘the’ pafte’ together. Then } | break fome Sugar. candie fmall, but] - }not to powder , and with Gumme | ‘| Dragagant faften it here and | : there, to make it feem as if it were |) } |» | Roch candied: cut the pafte. into |) | pieces of what fathion you lift, with | {a knife firft wet in Rofe water. In} | Liquorice pafte you muft leave out} ~fthe pap of the pippin , and then | > Fwork your pafle into dry roules, |} tite ose to fearce the Liquorice |} | thorow a fine fearce. Thefe roules | oa neh —# ti onferving,candying Se, A “ate very good againft any cough or cold, ‘ ; ia 4 41. To make Marmelade of Limons: or Orenges. ; Ake ten Limons or Orenges,and boile them with halfe a dozen ‘| pippins, and fo draw them:thorow a | | trainer : then take fo much {ugar as. the pulp doth weigh, 2nd boile it as you do Marmelade of Quinces, and }. then box it up. é = 42. How tocandie Nutmegs, Ginger He Mace, and flowers inbalfaday, } with hard or roch candy, — < | Pe your. Nutmegs in fteepe in} SLucommon lee made with ordinary } athes,twenty. four hours 5 take them | _ » | Out, and boile them in faire water | till they be tender, and fo take out | the lee : then dsy thems and make ; || a fyrup of double refined fugar, and | | ‘\a little Rofe water, to the height | | The Art of preferving, + ee —————— : of a Manus Chiifli : place this {yrup “a ina gentle balneo, or fome {mall | heat, putting your Nutmegs into | the fyrup. Note,that you muit skum | the fugar as it cafteth any. skum, | before you put in your Nutmegs; | | then having fugar-candie firft brui- | fed: groffely y' and fearced thorow |: | colanders of {everall bignefle, take | the fmalleft thereof, and roule your _ | Natmegs up and down therein, ei- | | ther ina difh or upon clean paper : {then ftove your Nutmegs in a \ cupboard with a chafing-dith of | | eoales, which muft be made hot of | | purpofe, before you fet them in :>} _ | and whenthey.are.drie enough, dip {them againe in freth fyrup boiled |. || J to his height’, as before, and roule | )} > \ them in the grofferfugar-candie; and [* |) {then ftove them again till they be, - Vhard, and fo the third time, if you | — » — | will increafe their: candie. Note, | + {that you muft fpend all the fugar [ | which you diffolve at one time with i | “| candying: of one thing or other | et oe eee therein | ee cee ee RT iy TT ae ee a Conferving,candying, Ge. ey a OMENS, OES therein prefently. The ftronger that _} your lee is ,. the betters and the Natmeg, Ginger, &c, would lie in fteep inthe lee ten or twelve dayes, and after in the fyrup of fugar ina ftove or cupboard, with a: chafing- difh- and coales one whole weeke, |. and then you'may candie’ them fud- | denly, as before. Flowers and fruits | are done prefently, without any fuch | fteeping or ftoving; as before : onely they muft be put into the ftove af- ter’ they are coated, with your pow~ dered fugar-candy. And thofe flow- | ets of fruits, as they. are fuddenly |. | done; fo they will not laft above two |. or three dayes faire: and therefore | onely to -be- prepared for fome fet | | banquets. ae 34. Cafting of (ugar in party moulds of wood. e , ~ Ay your moulds in faire wate three or foure hotres’ before The A rt of, prefervi #2, youcaft, then dry up your inward moifture. with a cloth, of linnen, | then boile Rofe water and refined fugar together, but nor to any great Atiffenefles then poure it into your | 7 moulds ; let:your moulds ftand one,| © houre, and then gently part or open the moulds, and.take out that which | you have caft. You may alfo work | the pafte,ficut ante numere 12513 .into thefe moulds, firft printing or pref- | fing gently a little ofthe pafte into | the one halfe, and after with a knife, | taking away the fuperfluous edges, _} and fo likewife of the other halfe: [ then prefle both ftdes of the mould | together two or three times, and af- ter take away the creft that will arife } ~ jin the midft. And to make the [7 fides to cleave together, you may | touch them firft over with Gum dra- | _ -gagant diffolved,befote you prefle the } ‘face of the mould together. Note, | that you may convey Comfits with- | before you clofe the fides.» You f 7 ay caft off any of thefemixtures or} — ee paftes | from the life. : 44. To mould off a Limon,Orvenge,Peai', — Nut,cc.and after tocast it bol- low within of fugar- pits wooden platter half full of | fand, then prefle downe a_Li- | mon, Peare, &c. therein, to the juft halfe thereof: then temper fome burnt Alablafter with faire water, in a {tone or copper dith of the big-| neffe of a great-filverboule, and-caft | this pap into your fand, and from | — thence clap it upon the Limon, | Peare, &c. prefling the pap clofe un- | to it. Then after awhile take out | this halfe pare with the Limon in | it, and pareit even in theinfides,as , neer as you can, tomake itrefemble | _ the juft halfe of your Limon, then make two or three Jittle holes in tht half(viz.in the edges thereof) la it down in the fand again, and a all : The Art of preferving, caft- another halfe unto it, thea cut offa piece of the top of both your | partie moulds, and caft thereto ano- thercap, in like manner as you did before. Keep thefe three parts bound | together with cape,till you have caufe _ | to ule them’: and before you caft, | lay them alwayes in water, and dry | up the water again before you poure | inthe fugar. Colour yout Limon witha lictle Saffron fteeped in Rofe water. Ufe your {ugar in this man- Mer: Boile refined, or rather double _ | refined fugar and Rofe water to his |: _ | full height, viz. till by powring 7 | fome out of a fpoone, it will run at | -, | the laftas fine as-an haire : .chen ta- | king offthe cap of your mould ,poure _ | the fame therein filling up the mould | © | above the hole , and prefently clap _ Jonthecap, and preffe it downe up- | j on the fugar, then fwing it upand |. owne in your hand, turning it | uind., and bringing the meather || part fometimes to be the upper part the-turning sand éconverfo, This eet is [) - * = z - Conferving, candying, Oe. -is the manner of ufing an Orenge, |. Limon, or other round mould sebut | if it be long, asa Pigs foot will be, being mpulded, then roule it, and |. ‘| turne it upand downe long wayes |. - | in the aire. - 545. How to keepe the dry pulp of Cher- ries, Prunes, Damfons, Ge. pos all the yceve. Ou may take of thofe kinde of | Cherries that are fharp in tafte, | |) ( Quaze if the common black and red Cherry will not alfo ferve, having in theend of the decoction a little ; oyle of Vitriol , or Sulphur, or fome verjuice of fowre grapes, or juice of \Limons mixed therewith , to give a fufficient tartnefle +) pull off their ‘ftalkes,and boil them by chemfelves, )| without the addition of any liquor: | in-a caldron or pipkin; and when | they begin once to boile in their ae RE th ice Se ies eae P The Art of preferving, owne juice,ftir them hard.at the bot- | tom witha fpattle, left they burn to’ the pans bottom. They have boiled. fufficiently when they have caft off | fall their skins, and thar the pulp and’ {fubftance ofthe Cherries is grown} _|toathick pap: then take it from the} firey and let ic cool ; then divide the -|ftones and skins by paffing the pulp | only thorow the borcomof a ftrainer | reverfed, as they ufe in Ca/fia fftula 3} /) then take this pulp and {pread it thin |. {upon glazed ftones or dithes, and fo | det it driein the Sun, or elfeinan _ | oven prefently after you-haye drawn your bread : then loofe it from the _ | ftone ordith, and keep it to provoke | the appetite,and to.cool the ftomack in Fevers, and all other hot difeafes. | ~ | Provethe fame in all manner of fruit. } _ | Tf you fear aduftion in this work,you | | may finifh it in hor balneo. Conferving candying, Oc: 1 46. How to dry all manner of Plums or i Cherries in the Sun. [ it be a {mall fruit, you muft dry } Bthem whole, by. laying them a- ‘| broad in the hot Sun, in ftone or _| pewter difhes,on iron or braffe pans, ‘}-turning them as you fhall fee caufe. } But if the Plum be of any large- | neffc; flireach Plum on the one fide, from the top to the botcome 5 and ‘| then lay them abroad in the Sun:but- | if they. be of the biggeft fore, then | give every Plum a flit on each fides | and if the Sun doe not fhine fu fitci- |} ently ducing the practice, chen dry }them in an oven that is temperate- ‘ly warme. ti f 47. How to keepe Apples, Peares, Quinces,Pardens,eonal the yeere drie. Are them, take out- the coares. i and flice them in thin flices, | : : laying i: a S The Art of prefereing, {laying them to dry in the Sunne in | fome ftone or metalline dithes, or | upon a high frame covered with _ | courfe canvas, now and then turning | -}them 5 and fo they will keepe all | the yeer. oe 48. To make greene Ginger upon fyrup. cA eve Ginger one pound, pare it | cleane, fteep ic inred wine and } _f vinegar equally mixed, let it ftand | fotwelve dayes ina clofe veffell, and | _ | every day once or twice ftirre it up |) _|and downe: then take of wine one |. | gallon, and of vinegar a pottle 3 |) _| feethe all together to the confumpti- |) | on ofa moity or halfe : then take a pottle of cleane clarified honey, or | | more,and put thereunto,and let them | boil well together: then take halfe |” | 20 ounce of Saffron finely beaten and |_ put it thereto, with fome fugar, if} youpleafe, ° .: Bh ” Cc onferving candying, Orc. 49. To make fucket of. aterm. Walnuts. ie Walnuts when they are no é bigger then the largeft hafell nut : pare away the uppermoft green, but not too deep; then feethe them in a pottle of water till the water be | _ fodden away : then take fo much | more of frefh water; and when it is fodden to the half,put thereto a quart of vinegar, and a pottle of clarified | honey. . 50. To make conferve of Prunes or Dawmfons. be dpe ripe Damfons, put them | into fcalding water, ler them| ftand awhile, then boile them over| the fire till they break, then ftraine} }out the water thorow a colander,) and let them ftand therein to cool:}| _ | then fitaine the Damfons thorow | Art of preferving, ; and skins, then fet the pulp over the | fireagaine, and put thereto a good quantity of red wines and boile them | well to a ftiffenefle, ever ftirring | them up and down ; and when they: | be almoft fufficiently boiled, put ima convenient proportion of Sugar :. ftir, all well rogether, and.after put it-in’ | your gally-pors. . “| $1. Tomake conferve of Stra - lsat berries. jr feethe them in: water, and then caft away the water, and 4. ftrain them : then boil themin white] wine , and work asbefore in Dam- {| | fons s or elfe train them being ripe: | | then boil themin wine and fugar tilh | they be ftitfe, | nay ieee eee & bs : : $2» Conlerve of Prunes or Damfons : madeanother way, eapottle of Dam(gns), prick and put them ingo/a pots + tise. put _ Putting thereto a pint of Rofe warer por wine,ind cover your pot: let them. boil well: then incorporate them by | Rirring ; and when they be tender, }let them cool, and ftrain them with | the liquor alfo’: then take the pulp, jand (et it over the fire, and put there- toa fufficient quantity of fugar, and Doil them to their height or conG- fency, and put it up in gally-pots or jarre glaffes. : ; "53. How to candy Ginger, Nuto )\ Mmegs, or any roots or ; ; | flowers. as a quarter of a pound of the of beft refined Sugar, or Sugar’ \candie which ‘you can get’; ‘pow= der ir, pat thereto two {poonfuls Of Rofe water, dip therein. your i Nutmegs, Ginger, roots» &c. be-| ing firft fodden in faire water cil) [they be foft and tender: theo ‘her you' dip ‘them: in’ your fyrrup, the © thicker’ the ‘candie. will pe } . 4 ent Te! The Art of preferving, | but ic will be the longer in candy- | _| ing: your fyrup muft be of fuch ftiffe- } nefle, as that a drop thereof being let } fall upon a pewter dith, may congeal | and harden, being cold. You muft'} make your fyrup in a.chafing-dith of | coals, keeping a gentle'fire.After your } fyrup is once at his full height, then:} put them upon papers prefently into/] a ftove, or in difhes : continue fire” fome ten or twelve dayes, till you | finde the candie hard, and gliftering | { : like diamonds::-you muft.dip thered J} : ~ | Rofe, the Gilliflower, the Marigold, | ‘the Borrage-flower, and all other |) | flowers but once. ' cs S54. The art of | Comsfit-making teaching” | |. howto cover all kinds of feedsy5 ©) Viaio s fitits,or Jpices eh Sugai. y init of all you muft havea deep) L. bottomed : bafon.. of fine.clean® - | braffe or Jatten., with two ears.o& | iton to hang it. with, two. feyeralh) C onferving, candying, Ce. cords over a bafon of earthen ‘pan - with horcoals. . {- You muft alfo have a broad pan |toputathes in, and hot coalsupon | them. er RS | You muft have aclean latten ba-) }fon to-mele your Sugar in, or-a faire’ )brafen skiller. STE You muft alfo have a fine brafen’ ladle to let run the Sugar upon the feeds. ea ee | You muft alfo have a brafen } jflice. to f{crape away the Sugar | from the hanging bafon, if need re-. | quire. 4 | Having all thefe neceflary vel- j ‘{fels and inftruments, work as fol-} _ }loweth: 7 Pee | +Chufe the whiteft, fineft, and } | hardeft Sugar,and then you need not “jtoclarifie ic, but beatit onelyinto} = {fine powder, that it may diffolve the} | fooner. ede a Bur firft make all your feeds very clean,and dry them in your banging bafon. 3 D Take- F “The Art of preferving, ale «Fake for every two pound of firm | gar, aquarter of a pound of Annif-|_ | feeds, or Coriander-feeds, and your! : Comfits will be great enough : ‘| if you will make them greater, take | | halfe-a pound more of {ugar, of one |/ Nive : ‘pound ‘more, and then they will be | faire and large. i 1 And halfe a pound of Annif-feeds | swithitwo pound: of fugar will make | : ie {mall Comfits. Hf, 1° ‘Yow may alfotake a quarter and | I ‘a: halfe of Annif-feeds , and three) | 1 | “pound: of fugars or halfea pound |: of Annif-feeds, and foure pound|) _ fof fugar.Do the like in Coriander) i }feeds. : ‘| Melt your fugar in this manner : | page puig. . ‘Put. three pound: of your | a powder fugar into the bafon, and|}/ ||) ffone pint of cleane running water, ‘Pthereunto : ftirre it well with a], ‘| brafen flice, untill allbe moift and |) HS well wet: ‘then (et it over the. fire,) t pwithout fmoake or flame, and:mele | yt i well 9 that there be no. whole} Confervings candying, Oc. es ny | grifty-fugar in the bottome, and | ‘Viet it feethe mildly untill ic will | - ‘| ftreame from the Jadle like Tur- | pehtine with a long ftreame, and {| not drop: when it is come to his” | deco@ion., let it: feethe no. more, | but’ keep it upon hot embers, that. | it may run from the ladle upon the | feeds. Ye ; To make them fpeedily, let your - _{ water be feething hot, or feething, | J‘and put powder of fugar to.them: | caft on your fugar boiling hot: have a good warm fire under the hanging + bafon. | ‘Takeas much water to your fugar | - | as will diffolve the fame. hg /|— Never skim your fugar if it be } } clean and fine. Lea ie Put no kind of Starch or Amylam | {to your fugar. eee |. Seethe not your {ugar too long: {for that will make it black, yellow, _ jOrtawny. 2 o> Pay ree |- > Move the ‘feeds in the hanging afon as faft as you can or may; ae D2 when 7 “The Are of preferving, — si when the Sugar is in cafting.” t § —- Acthe firft coate put on but one) oe halfe (poonfull with the ladle, and | | falfo move ‘the»bafon , move, ftir |; | J and mbthefeeds with thy left hand | | a pretty while.) for-they will take | | Sugar the better, and: dry them well | | after every coat. Oh a 4 Doe this at every coate, not onely | fin moving the bafon,’ but alfo with | the ftirring of che Comfits. with the |” _- Flefe hand, and:drying the fame ; thus j | |. | doing » you fhall’ make good {peed | | inthe making: for,:in every three! | ~ Thoures you may make three pound of }) ea omfits.: >: > eet ae 4 =And as theComfis | doe:increafe | Vaal ie ‘a higher decoGtion fits and not too. NM ee hots’. esas aie or Ils, voted ' 4. For crifpe and ragged. Comfits, | || make’ your Sugar of an high ‘deco=|/ | | @ion, even as high as it may run] ee from a Conferving candying, Gc. rom the ladle and-let it fall. foot high or more from therladle., and | he hortcer you caft-on, youri Sugar, | “| the more ragged will your Comfits | ~ \be. Alfo the Comfics will net take | "| fo. much of the Sugar as they will} ‘upon a light deco@ion,and they, with id " |keep their raggednefie long, This | _ |highdecoGion muft ferve for eight | _ Jorten coacs inthe end of the work, _|and put on at every time but one ‘| fpoonfell, and have alight. hand | with:your bafon, cafting on but little: , | Sugar. ttl; iti yy ia cae | A quarter of a pound of Coti- Vander feeds, and three pound of Sue} | gar, will make greathuge, and big} | Comfits.. © » 1 bes eee «) Seeithar-you keep your Sugar} - Jalwayes in goodtemper: im the: ba- | “} fon, that ic burne not inco lumps ae gobbets : and if your Sugat) “The Art of preferving, ‘be without {moake ‘or flame. Some commend a ladle that hath’ }a hole in it, to let the fugar run]. thorow of an height :- but you may make your Comfits in their perfe& forme and fhape onely with a plaine _ diadle. When your Comfits be made, fet your difhes with your Comfits upon papers in them before the heat of the fre, or in the hot Sun; or in + {an oven after: the bread is drawne, {by the {pace of an. houre or two, | -}and this will make them to be very} ‘| white. » : 4 Take a quarter of a pound of |” 4 Annif-feeds, and two pound of} _{\fugar , and this proportion will} - Jmake them very great-: and even } fa like quantity take of Carroway- | i {feed, Fennell-feed, and Coriander- | A US feeds =. . af 4 Take of the fineft Cinamon 5| +). D4 party | Annif-feeds three ounces, Sugar} | _ | Phalfe apound; of Annif-feeds two | | founces, and Sugar fix ounces, will} | 4makefairComfits, 4 |. | Every dramme of fine —* ; i dktake at the leafta pound of Sa gat for biskets, and likewile of Sugar ot pe Gingee powders i Halfe an ounce ef groffe Cina- mon will make almoft three drams ‘offine powder ieee & itis well beaten. _ Sugar powder one ounce will take at the leaft a pound of Siigat to make ye biskets fair. Carrowaies will be faire ati twelve 5 ‘coats. 1 Put into’ the Sugar alittle Amy- | lum diffolved for five or fix of the | daft coates and that “will make | them exceeding crifpe : and if you /put too much Amylam ‘or Starch to . the Comfits which you'would’ haye “jerifpes ‘ic will make them: Hat and Vancaths In any other ocinfe Bia ing palted? : Sugar mixed with Gam diagagant, ‘ -|/put no kind of Amyluny 5 Hof it, for it will make” the work: ; clammy. : & To make red Com fete thtee % D: s: or. eware | The Art of preferving; | or four ounces ofbrazell witha litrle water : take of this red water foure fpoonfuls , of fugar‘one ounce, and boil it tovhis decoction: then give fix coats,and it will be of a good colours or elfe you may turn fo. much water | with one dram of Turnefole, doing’ as before. . To make green Comfirs,{eethe fu- gar with the juice of beets. -Tomake them yellow,feethe Saf } { fron with fugar. In making of Comfits, alwayes | when the water doth {eethe, then put in your {ugar powder,and let it feethe fa litcle, unrill ic be clean diffolved,. -and boiled to his perfe& decoGions | ‘| and that the whiteneffle of the colour | -_ | be clean gone: and if you let it fertle, | you thall fee the fugar fomewhat | pp clecre. 5 jc. 2 _. For biskets,take two {poonfuls of | ‘liquor of fugar fearced in a courfe | ‘fearce, one dram ; and of fugar pow- | } der to be molt and caft, one ounce. | This done, will make. the biskets |) ‘ ee fome- eres fe a F : ‘Conferving , candying, et | fomewhat fair, and fomew hat greater then Poppy-feeds. ... 5, Aliter : Take fugar-powder, foure | drams ; fugar to caft, four ounces, with» liquor f{ufficient: lay gold or filyer on your Comfits, & Every dram of fugar-powder will | take an ounce of fugar to be caft: } | eight drams make an ounce. To thus } __ | much powder for biskets, take halfe a pound offugartocaftthereon. | Coriander-feeds, a.quarter’ of a | pound, fugar three pound 5. Corian= {| der-feeds halfea pound, fugar three | 'drams, will make fair Comfits. =f For biskets, Annif-feeds halfe a | pound, Fennel-feeds a quarter of a | pound, and fugartwo pound fuffi— |. eth, ry In fix or eight of the loft coatsput,| in two {poonfuls of {ugar very hot, to make them crifp.. wae es, 3. To one pound of fugar takeninef ounces of water. pei es. asta The Art of preferving, $5. Tomake a cullis as white as {now, 4 | > td in the nature of gelly. r’Ake a Cock, fcald, wath, and} & draw him clean,feethe it in white | | wine, or Rhenith wine ,fcum it clean, |: _ iiclarifie the broth after it is ftrained’: | {then take a pint of thick and fweet |) - fieream, ftrain that to your clarified | _ } broth, and your broth will become | © Pexceecing fair and white : then take | _ |ipowdered Ginger, fine white Sugar, | _\and Rofe-water, feething your cullis | - |jwhen you feafon it, to make it take |. “| the colour the better. © 56. To make wafers. pafte upon het irons. aR. work them all together,and bake the Seat 7 Men aed x! rH ar i ay i Waits AE RUH GY bape) Ea ‘ apy 2) f yh j : i ia tne $ Ley eel SR Se Hi ‘i ea ‘ dhe @ 5} H\ Th t it ia x i i Le aha 1 a t : C onlerving, candying, Oc, 57. Lo make Almond butter. 4D Lanch your Almonds, and beat |. them as fine as you can with fair | water, two or three hours,then ftrain -}them thorow a linnen cloth, boile “} them with Rofe water. whole Mace. and Annif-feeds, till the fubftance be thick : f{pread it epona faire cloth, draining the whey. from it, after let| it hang in the fame cloth fome few | -hours,then ftrain it,and feafon it with ‘| Rofe water and Sugar. 38, A white gelly of - : Almonds, ‘ag ie Rofe water,Gum dragagant} diffolved, or lfinglaffe diffolved,| and fome Cinamon groffely beateny. feethe them altogether ; then takea|! pound of Almonds, blanch and beat | them fine with a little fair waters. rie them in a fair cloth: and put PRE A oss The Art of, preferving : j your water aforefaid into the Al- monds, feethe them together , and | ftir chem continually,then take them | fromthe fire, when allis boiled toa |) fufficient height. 59. To make Leach. te a pint of cream, and in the } wJikething put in fome diffolved I- 7 Gnglaife, ftirrind ic till ic be very | thick : then take athandfull ofblan- [7 ched Almonds, béat them and put | -} themin adith with your cream, fea- | | foning them with fugar, and after | Pwipiicettanddifhi. - — - @ 60. Sweet Cakes without either Spice or fugar. YCrape or wath your Parfoeps | | Padelean, {lice chem thin, dry them _] mpon canvas or net-work ftames,beat ' | them to powder, mixing one thi | thereof with two thirds of fine wheat Pere we oe ower ae _ Cone ~ | flowers. make up your pafté into “{ coats, and you fhall finde them very | Aweet and delicate. fe a rving, candying, Ge, 61. Rofesand Gilliflowers kept long. | (3 Over.a Rofe that is freth and in | \Uthe bud,’and gathered ina faire | - ‘day, after they: dewris afcended,with! | the whites of eal beaten, and _ | prefently {trew theréon the fine pow-|_ | dér of fearced fugar, and puttchemup| © {in luted pots, fetting the pots in a} % » {cool place, in fand or gravell: with |. fa fillep at-any time you may fhake off |: this inclofure. oS tage 62. Grapes growing all the yeere. yur a Vine ftalke thorow: a basket of earth in December» |which. is. likely to beare Grapes cy ae that = The Art of. preferving, "1 — -} that yeere, and when the grapes are | ripe, cut off the ftalk under the ba- | sket (for by this time it hath taken’ root) keep the basket ina warme lace, and the grapes will continue freth and faite a long time upon the Nats shy > vy Roane eben ey ape gs tS ) | asthey rets and after hanging them } | within a preffe orcupboard, which | | would ftand in fuch sasome (as TP Conferving, candying, Oc. : ppofe) where the grapes might not ecze : for otherwife you mult be forced now and then to make a gen- | tle fire in the room,or elfe the Grapes ‘will rot and perith. : ; ; 6 5+ How to keep walnuts a long time | plump andfreh. ) mck a lay of the dry ampings | 2¥Viof crabs when the verjuice is | preffed from them , cover that lay | j with Walnuts, and upon them make | {another lay of ampings,andfo one | [lay upon another, till your veffell be ‘| fall wherein youmean to keep them, st The Nuts thus kept will pill.as if} they -were new gathered from the tree. ¢ é ’ j 66. An cxcellent conceit upon the | kernels of dry walnuts. Ather not ycur Walnuts before they be full ripekeep them with- | as out f ‘The Art of preferving, out any art untill New-yeers tide, | | then break the thels carefully, fo as} you deface not the kernels: ( and} ‘therefore you muft make choife of | | fach Nuts as hayethin thels) what- | focyer you find to come away ealily, | | remove it: fteep thefe kernels in con~ | { duit water forcy eight houres, then | 4 will they (well,and grow very plump } and faire, and you may pill them ea- fily, and prefent theay to any friend | you have for a New-yeeres gift: but being pilled, they nvuft be eaten} within two or three houres, or elfe | | they lofe their whiteneffe and beau- | | ty; bur unpilled, they will laft ewo. | orthree dayes faire and frefh. This ‘| ofa kind Gentle- woman,whofe skil I doe highly commend, and: whofe: ‘| cafe I doe greatly pitie 5 fuch are the} | hard fortunes: of the beft wits and) ~ | natures in our dayes. Conferving, candying,c. | 67. How to keep Quinces in.a moft 8 excellent manner. Th -A Akechoife of fuch as are found, {LV Land gathered in a fair,dry, and “|lunny day, place them in a veffell of wood containing a. firkin orthere- about , then cover them with penny fale, and fo let them reft: and if the Fliquor carry any bad fcum, after a | | day.or two take-i¢ off :, every tenor J twelve dayes let out your penny ale | }at.a hole in the bottome of your yef= Aell, ftop the hole,and fil] it up again with freth penny ale : youmay have as much for two pence at a time as will ferve for: this) purpofe. Thefe | Quinces being baked atWhitfontide, | did tafte more daintily thenany of | 'thofe which are kept in our ufuall /decogions or pickles, | Alfo if you take white: wine lees that are neat (but then I feare you uft get-them of the merchants, for our Taverns do. hardly afford any) you } if ‘The Art of preferving, F: you may keep your Quinces in them} very faire and fiefh all the yeer, and | therein alfoyou may keep your Bar- berries both full and fair coloured. “! 68.. Keeping of Pomegranatse.\: Mix choice of fuch Pomegra* | LVinarts as are found, and n | prickt,as they cerm it; lap them ov | thinly with wax, hang’them upo nails, where they may-touch nothin, | infome cupboard or clofet in yo bed-chamber, where you keep a co | tinuall fires and every three or fou | dayes turn the under fades uppermoff | and therefore you mutt fo hang the {in pack-thred, that they may-have: | |-bow=knot at ‘each end. This :wi | | Pomegtanats have « been: frefla ¢ | Whitfontide. = 1104 *-~ ¥ . | |p) 690: Preferving of Artichokes. bee Sees: Tot ae le Ut off the. falks of your Arti \chokes within:two-inches of CR as i Conferving, candying Be. Apple : and of all thereft of the ftalkes make a ftrong deco€ion, fli- cing them into thin and {mall flices, ‘jand keepe them in this deco&ion: when you fpend them, you muft lay {them firft in warm water, and then jin cold, to take away the bitterneffe jof them. This of M.Par/ons,that ho- Yneft and painefull praGifer in this | profeffion. raha 8h ‘| Ina mild and warm winter, about _ _|3 moneth or three -weekes before | Chriftmas, I caufed great ore of | Artichokes to be gathered with their ‘}ftalkes in their full length “as they | | gtew : and making firft a good thick | lay of Artichoke leaves in thé bot- } tome of a largeand great veffell, I} {placed my Artichokes one upon an- | other , as clofe ‘as 1 could couch | them, covering them over-a pretty ickneffe with Artichoke’ leaves = ofe Artichokes were ferved in at y Table all.the Lent ‘after, the V Apples being red and found, onely the ‘tops of the leaves a. little} vaded: q The Art of preferving, 4 oe vadeds which I did cut away. © 70, Eruit preferved ix pitch. oa Wayberries, that doe fomewha ae | 4 refemble black Cherries, called) +} itn Latine by the name of Solanum | letbale, being dipped in. moltet | pitch, being almoft cold, and befor j it congeale and harden againe, an | fo hung. vp by their ftalks, will Jaf | awhole yeer,.Probat. per M. Parfant) ‘| the Apothecary. Prove what othe | fruits will alfo be preferved in this ; - 91. To make Clove or Cina-. 1 1) ye thom Sugar. ¥ 2 ees pieces of Sugar in clofe boxe} dLuamongft. ftickes of Cinamom sloves,&¢. and in fhort time it wil j putchafe both the rafte and fent 0 the (pice. Probat. inCloves. - a ek ae "bogs sa tee a : Pde Hi fe Ee z Confervings G andying, Gc. ‘i 72. Hafell Nats kept long. Man of great yeers and experi- | £ ence affured me, that Nuts ma "| bekept along time with full kernels ’ | by burying them in earthen pots well | } Rtopt a foot ortwo in the ground: | | they keep beft in:gravelly or fandy { places. But thefe Nuts, Iam fure, | will yeeld no oyley as other Nuts | _ | will that: wex dry in the thels with | long keeping. a bo 730i Chefauts kept all he yer, A Fer the bread is drawn; difperfe SX. your Nuts thinly over the bot. tom of the Oyen, and by this means, jthe moifture being dryed up, the} | Nuts will laft all the yeer: Ifaca- | "| By time you perceive them to relent, | ut them into your Oyen again, as Tie ae EB. SECRETS | as Howto make true (pirit : ‘> vof wene. et ACL Ace the fineft apa you ean get, or elfe fome virgin parch~ | 2 ment; ftraine it very } ee PGp right arid. fiffe over] the elatie body,wherein you put your] ae Sack, Malmfie, or Muskadine; oyle} paperor virgin’ parchment with | neill moiftened ‘inthe oyle of} as Bin, «and di@ill ein’ balneo with ay ‘| gentle fire,’ and: by this meanes you] et hall: spurchafe’ enely'the true fpitity fof wine. You thalli not have above) two or three ounces at the moft-out] of a gallon of wine, which afcendeth] . forthe ofa cloud, meidanes any . Seorets in Diftillation. dew of veines inthe helme: lute all che joints wellin this diftillation. | This fpirit will vanith in the aireyif |- "| the glaffe ftand open. ; s sabe e ‘ ii | (| 2. How to make'the ordinary fpivitof\ =| | wine that i fold for five fhilliags, — andanoble a pint. - Bea Ce as i Ur Sack, Malmfie, or Muskie | ss. : dine into a glaffe body, leaving |. _ /jone third or more of your glaffe ; “qe | athes, Keeping’ a foft and gentle fire: | __ | draw no longer then till all or moft } ~ part will burne‘away ,° which you | may prove now and them by fetting’ fpoonfull thereof on fire witha pa- | | per, as it droppeth from the nofe or | | pipe ofthe helm; and if your fpirir | thus drawn hath any phlegme there-_ in,then re@tifie or re- BY . Secrets in Diftillation- ftee] thereof, and fo you thal! have a) very ftrong {pirit : orelfe, for more|” expedition, diftill five or fix gallons|™ of wine by Limbeck 3 and thar {pirit |7 which afcendeth afterward, re-diftill] in glaffe, as before. ' 3. Spirits of Spices. THill with a gentle heat, either! Din balneo, or afhes, the ftrong) } and {weet water,wherew ith you have | drawn oyle of Cloves, Mace, Nut} megs, Juniper, Rofemary, &c. after} } it hath ftood one moneth clofe ftopr, | and{fo you fhall purchafe a moft de- | ~ I Sicate fpirit of each of the faid aroma- |] ticall bodies. \% 4. Spirit-of wine. talline of what Vegetables you pleafe. AAcerate Rofemary, Sages} y Rfweet Fennell feeds, Marjor xam, Limon, or Orange pils, &¢.| ~ in q Secrets in Diftillation, in (pirit of wing a day or two, and | then diftiil it over again, unlefle yeu "had rather have it in his proper co- lour; for fo you fhall have it upon | the firft infufion,without any farther’ diftillation : and fome young Alchy- } mifts do hold thefe forthe true fpirits | of Vegetables. . 5. How to make the water, which is ufually called Balm water. be 1 he every gallon of claret wine | - a put one pound of green balm. Keep that which cometh firft, and is | cleereft,by it felf: and the fecond and whiter fort, which is weakelt arid | cometh laft by it felf: diftil ina pew-| }ter Limbeck luted with pafte toa| braffe pot. Draw this in May orJune,, when the herb is in his prime. 6. Rofa Solis, ~*~ Kink Ake of the herb Rofa Solis, gathered in July , one gallon ei 3 yo ig Bl Secrets in Diftillation. pick out all the black moats from] the leaves ;. Dates, halfe a pound; | Cinamon, Ginger, Cloves, of each} 4 Oneounce ; graines,halfe an ounce 3) fine fugar,a pound anda halfe ; red} 1 Rofe leaves green or dryed, foure} | thandfuls ; fteep all thefein a gal-| lon of good dqua compofita, in al _ Feglaffe clofe flopped with waxe du-| _ ring twenty dayes : fhake it well} together once every two. dayes, }Your fugar muft bee powdered , — ‘Jyour {pices bruifed onely, or groffe-| jly beaten, your Dates cut’ in long} \fiices , the ftones taken away. If] “| you adde two or three grains of Am-} _ {ber-greece, and as much Muske in] | _ |your glafle among the reft of the} dingredients, it will have a pleafanr] _ ffmell. Some. adde the Gum-am-} qd ber, with Corall and Pearle finely] | powdered and fine leafe gold. Some} _ fufe to boyle Ferdinando-buck in} )) - 4Rofe water, till they have purcha-} yt fed a faire deepe crimfon colour] |. ~fand when the fame is cold, they 6g 3 : out | ‘ ibe a | i Hi iiss ihe PSs i i . it } ; i . aan Wy } i iff WM ate, ty ii ai i ent a ei) Peg 5 es Se See Secrets.in Diftillation. lour their Rofa Sols and- Aqua Rubea therewith. 7. Aqua Rabea, TS of Mosk fix grains; of Ci- | namon and Ginger, of each one{ _ “jounce ; white Sugar-candie, one} | pound : powder the fugarjand bruife | _| the {pices groffely, bind them upina ‘clean linnen cloth, and put them to " }infule ina gallon of Aqua compofita, |) * Jin aglaffe clofe ftopt-twentie foure } houres, thaking them together divers | ‘|times : then put thereto of Turne- | | fole one dram ; fuffer it to ftand one: | | boure,.and then fhake all together 2 >] then if the colour like-you afer itis, | fetled, powre the clearcft forth into - } another glaffe : but if you will hove | it deepercoloured, fuffer it to work} = | |) 4 )| longer upon the Turnefole.. . BE geoe ot DSpes «Secrets in Diftillation. (8. Doftor Steven's Aqua compofita, der a gallon of Gafcoin wine, | & of Ginger,Galingale Cinamon, + Nutmegs, and Grains, Annif- feeds, Fennel-feeds,and Carroway-{eeds,of each a dram 3 of Sage, Mints,red Ro-| 4 fes, Thyme, Pellitory,Rofemary,wild |# _.4 Thyme,Camomil, Lavender,of each | _ jahandfull; bray the {pices {mall and _ {bruife the herbs, letting them mace- -qeate twelve hours, ftirring it now and! jthen: then diftill by a Lymbeck of} _ fpewter, keeping the firft cleer water {that cometh by it felfe, and fo like-} wile the fecond. You fhall draw much } about a pint of the better fort from revery gallon of wine. scp Tee bias DAM om) ati —— mde -» | 9» éfque-bath, or Irift Aqua vite, os aS gallon. of good Aqua Bcompofita, put two ounces of ‘ def chofen’ ate; Secrets in Diftillation. chofen Liquorice bruifed, and cut in- to fmall pieces out firft cleanfed from } all his filth, & two ounees of Annif- | feeds that areclean and bruifeds let | — them macerate five or fix dayes ina} wooden. veffell, ftopping the fame }: clofe, and then draw off as muchas | | will run cleer,diffolving in thatcleer | | Aqua vite Give or Gx {poonfuls ofthe | _ | beft Malaffoes you can get, (Spanith | Cute, if you can get ir, is thought } | better then Malaffoes) then put this} — } into another veffell 5 and afterthree | or foure dayes (the more the better) | when the liquor hath fined it felfe, ’ | you may ufe the fame: fome add | Dates and Raifins of the Sun to this receipt. Thofe grounds which re- [ main you may re-diftill, and mak | more Aqua compofita of them, and o | that Aqua compofita you may make more Ufque-bath. SES ea ‘10, Cind- Secrets in Diftillation. 30. Cixamon water. a Hiv a copper body or braffe | 2 Spor that will hold twelve gale | tons, you may well make two or three gallons of Cinamon waiter at once. Put into your bodie ove night fix gallons of conduit water, } and two gallons of fpirit of wine; or,to fave charge, two gallons of {pi- rit drawn from wine lees, ale,or low. wine, fx pound of the belt & largeft | Cinamon youcan get, or elfe eight | ase of the fecond fort well brui- ed, but not beaten into powder = lute your Limbeck, and begin with good fire of wood and coales, till} he veflel] begin to diftill, then mo- | ‘derate your fire, foas your pipe may | j drop apace, and run trickling into, j the receiver, but blow not at any | time. It helpeth much herein to keep | the water in the bucket not too hot by often change thereof: it mnft ne- ver be fo-hot, but that you may weil | endure your finger therein. Then divide into quart glaffes the fpirit | which fir afcendeth, and wherein | you find either no tafte, or very fmall } tafte of the Cinamon 5 then may you | boldly, afteé the fpirit once begin- neth to come ftrong of the Cina- mon, draw untill you have gotten | at the leaft a gallon in the Recei- | ver, and then divide often by halfe pints, and quarters of pints ,. left you draw too long: which you fhall know by the faint tafte and | milkie colour, which diftilleth to the end : this you mult now | | and then tafte in a {poone. Now © twhen you have drawne fo moe } | as you finde good, you may adde thereunto fo much of your fpirit that came before your Cinamon water, aS the fame will well beare, which you muft finde by- your tafte ) | But if your {pirit and your ‘Cin _ |-mon be both good, you may of th ae odes Vo ee ao + » aforefaid proportion will make up} two gallons, or two gallons andal quart of good Cinamon water, Here} note, that itis not amiffe to obferve} which glafle was firft filled with the} fpirit that afcended, and fo of the fe-} cond, third and fourth:and when you} mix, begin withthe laft glaffe firft,) {and fo withthe next, becaufe thofe} have more tafte of the Cinamon then} that which came firft ; and therefore} “more fit to be mixed with your Ci-] namon water. And if you mean to} make but eight or nine pints at onces} then begin but with the halfe of th proportion. Alfo that fpirit whic | remaineth unmixed , doth ferve t make Cinamon water the fecond| . | time. This way I have often proved,} J and found moft excellent, Take heed} | that your Limbeck be clean,arid have} > | nomanner of fentin it, but of Wine! _ jorCinamon 5 and fo likewife of the} ' {glaffés tunnels; and pots which you} ~ | thall ufe about this work. : Secrets in Distillation. ; { 11. How to diftill Lop, Thyme,Laven- wer, Rofemary, cc. after a new ° and excellent. manner, ~ - you would | diltsll ; the herbs being either moift or drie, skilleth not great ly whether ; let the herbs mace. \rate all night, and in the morning begin your fire; then diftill as be fore in Cinamon water , bein carefull to give change of waters to your colour alwayes as it neee deth : draw no longer then yo |feele a Rtromg and fenfible tafte of =~ MITES Secrets in Diftillation, the herb which you diftill, alwayes | dividing the ftrenger from the wea- |/ ker,and by this means you fhall pur- | chafé a water far excelling any that | ! 7 is drawn by a common pewter Still : 7 you may alfo gather the oyle of each herb,which you fhall find fleeting en. the top ot fummity of your water. } This courfe agreeth beft with fuch [7 herbs as are not in tafte, and will] yeeld their oy! by diftillation. ' 12. Howto make the falt of herbs. Urn whole bundles of dryed Rofemary, Sage, Lfop, &e. in|) acleane Oven, and when you hay gathered good ftore of the athe of the herbe , infufe warme wate | Upon them , making a ftrong an } tharp lee of thofe afhes 5 then eva ‘Porste that lee, and thé refidence | of fetling which you finde in the | bottom thereof is the (alr which yo feck for, Some nfe to filter'this les is ik div Secretsin Diftillation. i nnn eee divers times before evaporation,that | __ their falt may bethe cleerer and more. tranfparent. This fale, according to the nature of the herb, hath great ef | fe& in phyfick. : ; 13. Spirit of Honey. ES 8 i ey . pe one part of honey to five parts}, of waters when the waterboileth,| diffolve your boney therein, feum it, 9 | and having fodden an hogre ortwo,| || put it into a wooden veflell, and} when it is but bloud warm, ferit on} | work with yeaft after the ufuall man- ner of beer and.ale 3 tun it,and when | lithathlicnfome time, it will yee} : his Spirit by diftillation, as wine }beer,and ale will de. ie cay - 14+ To diflill Rofe ater at Michael-\ | Waa and to have as good yeeld ag at > | any other time of the Jee sh the pulling of your Roles, fi ft divide all the blafted leaves 5 ther. eS. ton ON ey dee _ Secrets in Diftillation, - take the other frefh leaves, and | lay them abroad upon your table or windowes, with fome cleane lin- + \nen under them,, let them lie three |) jor foure houres , or if they be | dewey, untill the dew be fully va- ) | nithed : put thefe Rofe leaves in _} great. ftone pots, having -narrow mouthes, and well leaded within, (fach as the Gold-finers call their | hookers, and ferve to receive their [@ \ | Aqua fortis, be the belt of all o- |B thers that T know ;.) and when they | are well filled, ftop their mouthes |) with good corkes, either ‘cover- |7 red all over with waxe or molten |) brimftone , and then fet your por |7 in fome coole place, and they will ) keep a long time good, and you |= -may diftill them at your beft lea- 7 fure. This way you may diftill Rofe water good cheape. If you buy ftore of Rofes, when you finde a | glut of them in the Market, where- | bythey are fold for feven pence or } eight pence the bufhell,. you then | ee engroffe | Secrets in Diftillation. engrofle the flower. .And fome hold opinion, that if in the midft of thefe } aves you put fome broken leven, and after fill:up the por with Rofe- leaves to the top, that fo in your di- | fisllacion of them you fhall have a » | perfe& Rofe vinegar, without che ~ | addicion of any common vinegar. 1 have known Rofe leaves kept well | ~ in Rondletsthat have been firft well | : | feafoned with fome hot liquor and | Rofe leaves boiled together, and the _ | fame pitched over on the outfide, fo _ | as noaire might penetrate or pierce | _ | the veffell. - 15, A fpeedy diftillationof | Rofe water. ee | Shing the leaves, and firft di- | - | h fill the juice , being expreffed, | | and after diftill the leaves, and fo you fhall difparch more with one | Still, then others doe with three. ot oure ~ Secrets in Diftillation, foure Stils. And this water is every } } Way as medicinable as the other, (er= | os | Ving in all fyrups,decoGions, &e.fufe | fictently 5 but not altogether fo plea- | fing in fell. 16, How to difiill wine-vinegar, or g00d Aligar hat may be both cleeve and (harp. ] know it is an ufuall manner a-| mong the novices of our time, ¢ | puta quart or two of good vinegar’ into an. ordinary leaden Still, and foto diftill it as they doe all other | Waters :. but this way J utrerly dife like; both for that here isno feparae | tion made at all, “and alfo becaufe I] _| feare, that the vinegar.doth carry an oe hic that the fame were diftilled in a _| large body of glaffe, with a head ot preceiver, the fame being placed in _| fand and afhes. Note, that the bett uP ill touch with it, either from the leas) den bottome,or pewter hesd,or both, And therefore I could with rather, Secrets in Diffillation- | part of the vinegar is the middle part that arifeth; for the firft is faint and phicpmatick, and the laft will rate. of aduftion, becaufe it groweth ber~ vie toward the latterend, and muft be urged up with a great fire : and therfore you muft now and then tafte "| of that which cometh both in the be- ' | ginning and towards the latter ends "| thie you may receive the beft byit}. 17. How te draw the true Spirit of} Rofes,and fo of all other herbs and flowers. ~ Aceratethe Rofe inhisowne} juice, adding thereto, being] — temperately warme, a convenient | proportion either of yeaft or fer- | ment : leave them a few dayes in fer- mentation, till they have gotten a ftrong and heady {mell,beginning to | incline toward vinegar: then diftil] them in balneo in glaffe bodies Lu. Secrets ix Diffillation. beck will doe better, and rid fafter) and draw fo long as you finde any fent of the Rofe to come: then res diftill or re@ifie the fame fo often,til you have purchafed a perfe& -fpirit of the Role. You may alfo ferment the juice of Rofes only, and afier ding, Rill the fame. - ¥ 18, An excellent Rofe water. . ftraine an hair cloth, and upom | that lay good ftore of Rofe leavessy | either dry or halfe dry 5 and fo yout { water will afcend very good both in fmell,and in colour. Diftill either in balneo, or in a gentle fire in athes: you may re-iterate the fame watet ‘Upon frefh leaves. This may alfob done in a leaden Still, over which, | by reafon of the breadth, you may place more leaves. ‘ i. e ; Oh the top of your glafle bod J e ' i 19. Anexcellent way to make-theex-} ~~ tract of all Vegetables, Xpreffe a good quantity of the | Bsjuice thereof, fet it on the fre,and | _| sive itonely a walm or two, then it} will grow cleer : before it be cooled | - _| powre away the cleered filter witha} / | Peece of cotten , and then eyaporate / {your filrered juice till it come toa} thick fubftance : and thus you fhall | || have amoft excellent extra@ of the} | Role, Gilliflower, &c, with the per- | }] fec& fent and taite of the flower ; || whereas the common way is to make | < {the extra either by the fpirit of | wine, faire water, the waterofthe}| Ree Set | 20. To make a water fmellingof | the Eglantine, Gillie _ flotrss rte Is Ry the herb or fower, and die ftill the, fame. in faire water in } 5 pee 4 Lim- E Seis : i | Secrets ix Distillation. — _- | a Limbeck, draw no longer then you | | finde fenc in the water thariffueth,re- PS itetate that water upon freth herbs, | _fand diftill as before, dividing they | fweetett from thereft. tr 21 4 Scottifh hand-water. Ut thyme, lavender and rofemary f confufedly together, then makep | a lay ofthick wine lees inthe bottom of a ftone pot,upon which make ano=y ther lay of the faid herbs , and then ap ~ | layofleesyand fo forward:lure the poty | well, bury’ it in the ground for fiz] - | weeks, diftil it, & itis called Damefy | Water‘in Scotland. A little thereof] | | | pie into bafon of common water, | | maketh’very fweet wathing water. 226 How to daw the blond of berbs. | | CTamp the herb; put the fame in 0} | Ja large glaffe , leaving two partay, | empty (fome commend the juice Gy | the'herb onely ) nipsor elfe fucestiey C ee ES ee < glafie y is jor 16 dayes, and you hall finde the 4 \Z Oumutt diftill in balneo, and | Stil is chorow hot, put in a few leaves 4 at once,and diftill them : watch your Still carefully ; and as foon as thofe | glaffe very well:digeft it inbalneo rs | |fameveryred : divide the waterith part,and chat which remaineth is the | bloud or effence of the herb. 23. Rofe water, and yet the Rofe leaves not difcoloured. _ & when thebottom of your pewter | | are diftilled, ptt in more. I know ee }} not whether your profit will requite Hi 1 your labour, yet accept of it asa new Hy 1 conclufion. : i ¥ | = | i ai | 24.. How to recover Rofe water, or ay) i oh O°. ger tobe muftie: . other diftilled water that bath got- — | Vena mother, and win dan IN fife your waterupon fecth Role Traves or'upon Rofé cakes pe i a ’ Secrets iw Distillation. | all in pieces,and then after macerati-] on for three or four hours witha gene! tle fire re-diftill your water. Do this in a Limbeck : take heed of drawing © too long for burning, unleffe your) ‘Limbeck ftand jn balneo. . : : i t 25. To draw both good Rofe wa-.) ter, and oyle of Kofes °~% together. _Fter you. have. digefted. youth | £3. Rofe leaves by the {pace of three” ; Moneths , /icut ante numero 13. Cink ther in barrels or hookers, then dis} | fall them with faire water ina Limay - | beck; draw fo long as you can finde} - | any excellent fimell of the Rofes} _| then divide. che fatty oyle that fl _ | teth on the. top of the.Rofe water, {and fo you have both excellent oylt | of Rofes, and alfo good Rofe watet j together, and you thall alfo have more water then by the, ordinaty Re tee a J SRS | i *~@ way , C ookery and Hufwifery. - way: and this Rofe water extendeth farther in phyfical compofitions,and the other ferveth beft for petfumes and cafting bottles. ‘You may alfo. diftill the oyle of Lignum Rhodium this way, faving that you fhall not ‘need to macerate the fame above /} four and twenty houres ‘in your wa- (i ter'or menftruum before you diftill. | | This oyl hath a moft pleafing {mell, | ina manner equall with the oyl ofRofes. hy a COOKERY SOOKER -HUSWIFERY. wa Ake a young Pig, bes ing {calded, boil ic in faire water and whit 2] wine ; put thereto) | GZ {ome Bay leaves, fome | whole Ginger, fome Nutmegs quate} } tered, and a few whole Cloves ; boil] it thorowly, and leave it in the fame broth;in an earthen pot. _ Be Alster, Te a Pig, being (ealded : coll him up like Brawn, and lap yout | collars in rene clothes : when the} oth is boiled tender take it out,an uit it in cold water and falt,and d t Cookery and Hufwvifery. E ae Fill make the skin white: make fow- | ing drink for it with a quart of white wine, and a pottle of the fame broth. | 3+ Toboil a Flounder or Pickerell after the French fafhion, = Mr'Ake a pint of white wine, the } tops of young Thyme and Rofe- | mary, alittle whole Mace, a little | whole Pepper feafoned with verjuice, } falt, and a piece of {weetbutter, and fo ferve it. This broth will ferye to . boil fith twice or thrice in. 4. To boil Sparrows of Laks, AT Ake two ladles fall of mutton | | EL broth, alittle whole Mace: put , into it a peece of {weet butter, af handfull of Parfley, being picked: feafon it with Sugar, Verjuice, and | a , alittle Peppers Aas ee + ie .e < Caer aad rough 5+ To ie @ Capon in “white broth, | Be your Capon by it felfe in | BOD fair wacer: then take a ladle full or two of mutton broth, and a little } white wine, @ licele hele Mace, @ | bundle of {weec herbs, @ little mare uh ~ J row: thicken it with Almonds, feaa| —— - Pfonit with fugar and a little verjuicer | boylea few Currants by themfelves,! | and a Date quartered (left you difcas | Tour your broth ) and put iton'th A brett of your Capon, Chicken, of {| Rabbet : if you have. no Almonds. : hicken it with cream, ‘or with yo | egs 3 : ooh your difhes on-tk “| ae: wit a dunt Dieedaace fag; \ a ig To boiled Mallard, Teal, SS er wygen, Ake mutton broth, and putit} + SE a al -put into the bey Cookery and Hufwifery. Jie of the fowla few {weet herbs,and falittle Mace: ftick half a dozen of } Cloves in his breft, thicken it with a } coaft of bread fteeped in verjuice,fea- | | fon-it with a little pepper,and a dit-'| jtlefugars alfo one Onion minced | | {mall is very good in the broth of any. | | water fowl, uy us 7, Tobsil a legof mutton after the ‘ French fafbion. eT Ake all the fleth out of yourleg | of mutton,-or at the buttend, | preferving the skinne whole , and; ae mince it {mall with Oxe fuet and] » marrow : then take grated bread,| {weet creame, and yolks of egges,) anda few fweetherbs; put untoit} Currants and Raifins of the Sun; | feafon it wich Nutmegs, Mace, Pep-. ‘[per,and alittle fugar,’ and fo purit finto the leg of mution again where | you took it our, and flew it ina pot | witha marrow-bone or twor fet Pe ee ee a ne | in the marrow-bones with the ftew ed broth and fruit, and ferve in yo ‘| leg of Mutton dry with Carret roots } fliced, and caft grofle Pepper upon theroots. , - 8, To boil Pigs-pettitoes on the French fafhion. — Oile them, and flice them,bein | firft rouled in a little batter,yo {batter being made with the yolk | an egge, two fpoonfuls of {weet} } cream, and one fpoonfull of flowert] make fawce for it with Nutmeg, Vie } negas,and Sugar. Oile them in Mutton broth,p ting fweet herbs in their bellie en take a little Rice, and boi in Cream, witha little whole ma on it with Sugar, lay it thicke theirbrefts, wringing alfo the jui Pees + Cookery and Hufwifery. | ofa Limon upon them, and fo ferve | them. 10, Tobsle-a chine of Veate or Chicken in {harp broth with herbs. Bt Ake a little Mutton broth,white Wine, and Verjuice, and a lirtle | whole Mace: then take Lettuce, Spi- nagé,and Parfley, and bruife it, and ; put it ino your broth, feafoning it | | | with Verjuice, Pepper, anda little i + | Sugar,ind fo ferve it. ggeeae 30) we 4 11, To make Beaumanger, = | |. A . eee i 2) Bayt 4 T Ake the brawn of a Capon, tofe| f it like woolls then boile itin| ~ | {weet creame with the whites of¢wo | | |} egs , and being well boiled, “hang it | -}} in a cloth, and let the whey run from | _ | it: then grinde it in an Alablafter | | mottar with a wooden peftell 5 then | draw it thorow a thin ftrainer | Cookery and Hufwifery. } with the yolks of twoegs,and alittle } Rofe water: then [et it on a chafing- | | difh with coals, mixing four ounces j of fugar with ir 5 and when ir is cold, } dith it up like Almond-butter, and } fo ferve it. 32. To make 2 Polonian Sawfedge. ey 4 op gens fillets of an Hog, chop | | S.cthem very {mall witha handfull } - | ofred Sage, feafon it hot with Gin- | | ger and Peppers and then put it into | | ja great theeps gut ; then let it lief _ | three nights in brine $ then boyle it, _and hang itup in a chimney where | | fire is ufually kept: and thefe Saw- |) | fedges will laft a whole yeer. They | { are good for fallads, or to garnith } boiled meats, or tomake one relifh | Cookery and Hufrifery, ee { i 13. To make tender and delicite hy Brawne. ° Utcollars of brawnein keteles of water, or other apt veffels, into |- > an Oven, heated as you would for ‘houfhold bread : cover the veffels, and fo leave them aslong in the O- | — ven, as you would doe a batch of | — bread. A late experience amongft } — Gentle-women, far excelling the old } manner of boyling Brawne in great} and huge kettles. Queve, if (putting |” your liquor hot into the veffels , and |: the Brawne a little boiled frit) by | this means you thall not give great} “expedition to your work, Nei 14. Paste made of Fifi. © be : San { ENeorporate thé bédy of falt fifh,| Stock fith, Ling, or anyfrefhfith | | that is not full of bones, with} | crums of bread, flower, Ifinglafs,&c. } Whee Pen SET | AYO Ge: : ans : oe Cookery and Hufwifery, 4 SORES SOIR) ciao and with proper {pices agreeing with | | the nature of every feverall fith ; and | | of that pafte mould off the fhapes and | | forms of little fithes; as of the Roch, | | Dace, Perch, &ce and fo by art you] } may make many little fithes out of | | one greatandnaturall ith, -- 9] ei 1S. How to barrell up Oysters, fo as the 7 } _ fhall lat for fix monechs feet i and good, and in their naturall tafte. aati Oyfters : take the | X47 quor of them, andmix a reafoz} _ ¥nable proportion of the beft white _ | wine Vinegar you can get, a little} ‘| Salt, and {ome Pepper ; barrell the} | fith up in {mall caskes, covering all] } the Oyfters inthis pickle, and they] willlaftalongtime. This is an ex-] cellent means to convey Oyfters u a | to dry townes, Or to carry them in| Tong voyages. i (Cookery and Hufwifery. | 16. How te keep frelh Salmon awhole - moneth in bis perfect taffe and delicacy, i > a FF: feethe your Salmon accor- | ! ding to the ufual] manner ; then | Fi | finke ic in apt and clofe veffelsin | wine Vinegar, with a branch of | Rofemary therein. By this meanes | Vintners and Cooks may make] profit thereof when it is fcarce’in } | the Markers: And Salmon,thus pre- } pared , may: be profitably brought | out of Ireland, andfoldin London, | of elfe-where. ee 37, Fiffokept lone, andyce tora F. . fhort and delicately. fF | aie. {Ry your fithin oyle s fome com- f mend rape oyl, & fome thefwee- | reft Civill oyl that yowcan ger: for | the fith will not tafteatall ofthe oyl b. : . : becaufe f} |, 7 Cookery and Hufwifery, —eeoeoee | becaufe it hath a waterith body, and | oyle andwater makena true unity zi { then put your fith in white wine vi-- negar, and fo you may keep it for | theufe of your table any reafonable ji of tHOMES: os Ay b4 38. How to keep -roatied beefe a long time {weet and wholefome. | “His is alfo done in wine vine- |. & gar, your peeces being not over | | great, and well and clofe barrelled “jup. . This fecret was fully proved [7 » fin that honourable voyage unto |. Cales. % 3 inl OES, REET A ess ETT NN EST ELAM ET Eg nee eres Qe How 0 keep poredered beef five or | fix wecksafter it is fodden, ~~ ¥ without any charge. > Hen your beefe hath been | ~Y¥ well and thorowly powder- f ‘| ed by ten or twelve dayes {pace, the ‘Ffeethe it. thorowly.s dry it with ; Hufwifery. he ookery ‘ind cloth, and wrap it in dry clothes, placing the fame in clofe veflels and cupbords , and it’ will keep fweet | and found two or three moneths, | ’ |} as I am credibly informed from the experience of a kind and loving | friend.’ 20. A comeit of the Authors, how beef | may be carvied at the fea,without that | — ftrong and violent imprefsion of falt, \ which 2 ufually purchafed by long and extreme powdering. - ioe 3 Ere, with the good leave and fa- | Avout.of thofe courteous Gentle women, for whom I did principally, - ifmot onelysintend this little Trea- tife 5 I will make bold to Janch | a little from the fhove, and try, | j what may be done in the vait |- and wide Ocean, and in long and | dangerous voyages! ‘for the bet* ter prefervation ‘of fych nfa: | viduals, as for want of this ‘sk og doe~ cftentimes meerly perifh ,: 0 elfe by the extreme piercing of the | falt, doe lofe even their nutritive | ftrength and vertue : and if any fu- ture experience doe happen to con- troule my prefent conceit , let this} excufe_a Scholar, Qaddin magniss| | eft voluiffe fatis. But now to our} purpofe: Letallthe bloud be firft} well gotten out of the Beefe 5 by] leaving the fame fome nine or ten | _ | dayesin-our ufuall brine :: then-bar- | rell up all the pieces in veffels full | my of holes , faltening them with | ropes at the fterne of the thip, and} fo dragging them thorow the fale} | fea water, ( which, by his infinire | change and fucceflion of water, will | fuffer: no putrefa@ion.,. as-I-fup~] pofe) you my haply finde your] eef both fweet and favoury enough | when you come to fpend the fame. } And if this happen to fall out true } pon fome: tryall thereof had, then ither at my next impreffion , or] when I fhall be urged thereunto] - ; : upon Cookery and Hufwifery. | upon any neceffity of fervice, I hope | te difcover the means alfo whereby every fhip may carry {ufficient ftore of vituall for her felfe in more clofe | and convenient carriages then thofe | loofe veffels are able to perform. But |. | if 1 may be allowed to carry either rofted or fodden fiefh to the fea, } then I dare adventure. my poor cre- dit therein, topreferve, for fix whole | ‘moneths together, either Beef, Mut~ ton, Capons, Rabbets, &c. both in acheap manner, andas frefh as wee doe now ufually eat them at our ta- bles. And this Lhold to bea moft fingular and neceflary fecret for all | our Englith Navies; which at all times, upon reafonable terms, I will be ready to difclofe for the good of my Countrey.. Mek Ree A itd ea ae eee — ; : Coikery and Hufwifery. 215 Howto make fundry forts of moft | . | dainty Butter, having a tively tafe of | |e Sage Cinamon, Natmcgs Mace orc, Fi His is done by mixing a few | drops of the extra@ed oyle of j Sage,Cinamon, Nutmegs,Mace,&c. | inthe making'up of your Butter: for | oyl and Butter will incorporate and agree very kitdly and naturally roge- | ther.And how to make the faid oyls, with all neczflaty veflels, inftru- | meénts,ind other circumftances, bya] -moft plain and familiar defeription , |. See my Jewell houfe of Art and Na- ture, under the Title of Diftillation, | 22. ‘How to make a larger and daintier |. Cheefe of the Jame proportion of milk \ then is commonly ufed ov knoven.by | = any of our belt Dairy women at this Bee tgs FT Aving brought your milk into curds by ordinary renety either é Cookery and Hufwifery. breake them with your hands ac- cording to. the ufuall manner of other Cheefes, and aftery with a fleeting dif, take away as much of the whey as you can 5 oF elfe. put the curds without break- ing into your moat + let them fo repofe one houre, or two, Of} three 3 aad then, to a Gheefe of } two gallons of milke , adde a weight of ten or twelve pound: which weight muft reft upon a co- | ver that is fit with the moat or. cafe 3 wherein it muft truely de- | fcend by degreessas youincresfe your | — weight, oras the curds doe finke | ~ \and fettle. Let your curds te- | maine fo all that day and night | following, untilleke next morning: | — and then turne your Cheefe or curds, and place your weight again | therecn, adding fromtime to-time fome more weight, as you fhall | fee caufe. Note, that youemuft| | | day a cloth both under and over | your curds:at the leaft, if you will : no ¥ eS ae RES a ta : x Cookery and Hufwifery, 3 4 not wrap them-all over, as they} doe in other Cheefes., changing} your cloth at every turning. A jfo if you will worke in any ¢ dinary moat, you muft place round and broad hoop upon t moat, being juftof the felfe fame bigneile or circumference, or ¢ you fhall make a very thin Cheefe. .-Turne- thefe Cheefes } very morning and evening , or } often as you fhall fee caufe , {the whey be all run out ; then proceed as in ordinary Ch i fes. Note, that thefe moa | |} Would bee full of holes, both j i | tee a fides and bottome, that th whéy—may have the {peedier pal _|fage. You may alfo maketh jin fquare boxes full of holes, ¢ elfe you may devife moates 0 cafes, either round or {quare | fine wicker3 which, having wi ‘ker covers, may, by fome {leigh ‘be fo ftayed, as thatyou fhalln onely: morning and evenin |} moats. Alfo your ordinaiy Chee- | Cookery and Hifoiney. | turne the wrong fide upward , | both the bottomes being made loofe, and fo clofe and fitting, as | they may finke truely within. the moat or mould by reafon of the weight that lyeth thereon. Note, thar in other Cheefes, the cover of the moate fhutreth over the moate : but in thefe the covers defcend , and fall within the fes are more. foongious and full of | eyes then thefe, by reafon of the | » violent preffing of them 5; where- as, thefe Cheefes fetling gently |. and by-degrees, doe cut as clofe and as firme as’ Marmelade. Alfo in thofe Cheefes which are pref | fed out after the ufuall manner, the whey that cometh from them, if it fland a while , will carry a ¢reame upon ict, whereby the Cheefe muft of neceflity be much leffe, and (as I ghefle) bya fourth | | part : whereas the whey that} oj | cometh from thefe new kinde of |) | ee Cheeleggia | fo} y ae ookery and Hufwifery. | way the whey chat iffucth in the breaking of them, thatfo the Che fes will yet be fo much the gre ter: but thatis the more troup] fome way, becaufe the curds bee} ing tender, will hardly endure the} ‘turning , unleffe you be very caree| full, I fuppofe, that the Angelores in France may be made in th ‘manner in fmall baskets; and { _|likewife of the Parmecfan': and _ | if your whole Cheefes confit of un- | flatten milke, they will be full of | butter, and eat moft daintily, be- [ing taken in their time, before y wifes Dairy of this fecret, wh aath hitherto refuled. all recom- ences that have beene 7 | by its yeaft, being an exceeding win- } idy fibftance, being alfo dedwn with, ithe ale nor-yetfined, doth incorpo- 4 rate with the drink,and maketh ital- fo very windy: and this is all the lime jand gun-powder wherewith bottle | - jale hath been a long time fo wrong- J. | fully charged. _ ect) a | 28. How tohelp your bottles when} 1% they are musty, 5 iA ‘ i a? ‘ ‘ ce : r Son put them in an oven whe Jthe bread is newly drawn, clofing ne rae rere, an Cookery ana Hufwifery. up the oven, and fo let chem reft cil] |) ' { would otherwife deface the pi@ures: But. this Italian conceit , both foi therarénefle and ufe there [es ety ‘morning.Orhers content themfelves. ; | | with fcalding them in hor liquor on= | | |) | ly till they be fwee. . } Ki ie | 29. How to break whites of | | i egs {peedily. ht F if tig or two fhred in pieces,and | i ety es beaten amongft the whites | | fof egs will bring them into an oyle | eae ‘al - uy ef i. | fpeedily : fome break them with a] i | _} ftubbed rod; and fome by wringing |) het ' | them often thorow a {ponge, BH iN Rose x Wt Me it = : (, 1) |. 30, How to keep flies fiom Nit e : A Line limed over, and ftrained | a ae ie about the creft of oyle peeces of |} ) ¥ pitures, will catch the flies, that Oth LOK of, doth fel _ plea n $ Cookery and Hufwwifery. “| pleafe me above all other 5 vz. Prick “fa cucumber full of barley cornes, | with the fmall {piring ends outward: make little holes ‘in the cucumber | | ficft with a wooden or bone bodkin, 4 and after put in the grain :' thefe, be- | _ ‘1 ing thick placed, will in time cover | - -allthe cucumber, fo as na man can } difcern what ftrange plant the fame } | fhould'be. Such“cucumbers are to} “| be hung tp in che midft of Summer | “| rooms, to draw all the flyes unto | them, which otherwife would flie up- | on the piGures or hangings, . 31. To keep Lobpers's Crabfifies, CC, ; fovcet and good for fame fe few dayes. . Awe kindes' of fith are noted to’ | ~& be of no durability or‘lafting | in warme weather: yet to prolong their dayes a litcle, though I fear J “| thall raife ‘the price of them by the es A gs et G2: _ difco- 4 ~ ne ee penny worth inthem) if you wra ‘them in {weet and courfe mer hl "4 moiftned in brine,and then bury thefe | | chothes in Callis fand, chat is alfo } kept in fome cool or moift: place: I} | know by mine ownexperience, that } you hall finde your labour well be- } ftowedsand the rather,if you lay them | nfeverall clothes, fo as one doe not | touch the other. | 32 Divers excellent kindes Rasy ahs of bottle Ale. ) F Cannot remember that ever I Udid drink the like fage Ale at a) by time ,.as that, whichis made-by | mingling, two or three drops of extracted oyle of Sage with @ jof Ale, the fame being wel brewed out of one, pot into ns > 3). thee ~ “Cookery and Hafvoifery. ther: and this way a whole ftand of | Sage ale is. very {peedily made, The like is to be done with oyle of Mace For Nutmegs, But if you will makea he: “| right Goffips.cup, that fhall farre ex- | ceed all the Ale that ever mother d Bunch made in her life time, then'in | the bottling up of your beft Ale, tun | halfe a pint of white Ipocraffe that | — is newly made, and after the beft rex _ceipt,witha pottle of Ale: ftopyour | bottle clofe, and drink it when itis | -ftale. Some commend the hanging | of roafted Orenges prick full of | Cloves in the veficll of Ale, till you “find the tafte thereof fe ficiently gras 1° ced to your own liking. one 33. How ta make worme-wood wine | |i _ very fpeedily, and in great. | quantitie. ae Ake {mall Rochell or Coniake wine, put 2 few drops of ie ib pe. ei © Se Te ex & ookery and Hufwifery. extracted oyle of wormwood there-} in: brew it together (as before is fet down in bottle Ale) out of one pot into another, and you thall- have a more neat and wholfome wine for your body, then that which is fold at the Still-yard for right wormwood | wine. 34. Rofe water and Rofe vinegar of the colour of the Rofe, and of the Cow flip, and Violet vinegar. ee te ‘) } F you woald make your Rofe wa-} | ih ter and Rofe vinegar of a ruby] fi jcolour, then make choice of they ‘) |} crimfinvelvet coloured leaves, clip= Jy al / |) j ping away the whites with a paire of J ie | fheeres ; and being thorow dryed, {|| put a good’ large handfull of the ee | into a pint of Damaske or red Rof a | | water: ftop your olaffe well,and f {it in the Sun till you fee chat th | leaves have loft their colour ; or, f | more expedition, you may perform | this work in balneo in a few houre f 2 an ae, inches naa 2 aot carae ea =n Cookery and Hufwifery. a }-and wher you take out the old leaves, you may put in frefh, till you find the. _ | colour to pleafe you. Keep this Rofe . water in glaffes very well itope 5 the -faller the betrer, What I have faid of _ | Rofe water, the fame may alfo be in- ‘+ tended of Rofe vinegar, Violet, Ma- rigold, and Cowflip vinegar ; but the whiter vinegar you chufe for this pur- pofe, the colour thereof will be the | brighter: and therefore diftilled vi- negar is beft for this purpofe, fo as the fame be warily diftilled witha } true divifion of parts, according to | | | ,the manner exprefled in this bookin _| the diftillation of vinegar. ©. | ‘ ( i | r % if 7 35° To heep the juice of Ovenges and fa | Pi { } Livsons all the yeer for fauce, Fu- lips,and other purpofes. ‘Xprefle their juice, and pafle{| } =| _SLsit thorow an Ipocrafle bagge, . to clarifte it from its. impurities > G 4 ee the Asana Cookery and Hufuaifery. : ’ _ | then fill your glafle almoft to the} "| top; cover it clofely, and let it ftand | | fo rill it have done boyling : then fill 77 ‘up your glaffe with good {allet oyle, and fet it in a coole clofet or butte= ry whereno Suncometh : The apt- ek glaffes for this purpofe are} { fteaight upright ones, like to our | € _} long beer glaffes,-which would be | — { made with little round holes within ff two inches ofthe bartome to receive | | apt fawcets; and fo the grounds or | ‘| lees would fettle to the bo:tome,and | theoyle would fink down with the} juice fo clo‘ely, that all putrefa@tiion | would be avoided :_ or, in ftead of | holes, if there were glafle pipes, it were the better and readier way, be- | caufe you fhall hardly faften a fawcet well in the hole. You may alfo in this |~ aanner referve many juices of herbs |” and flowers. i ‘| And beeaufe that profit and skill} -d do gracé each other, if (cour- | Ladies) yow will lend eares, | ollow my dire&ion, I will here . STS RE ee ee Cookery and Hafwifery, furnith a great number of you (I would] could furnifh you all) with }. the juyce of the beft Civill Oren+ ges at an eafie price. About Al- | hollantide, or foone after, youmay } buy the inward pulp of Civill O- renges, wherein the juice refteth , of | the Comfit-makers for a fmall mat+ | ter, who doe onely and principall bag refpe& their rindes to prefetveldad a. i make Oringeadoes withall, This} | _| juice you may prepare and referve{ | | )} asbefore. ae a 3a ae OM dee | “36. Howto purifie and vive an y : excellent (mell and tafle. | | unto Sallet oyle. | Boos Sallet oyle into a veffell of | wood or earth, having a hole in| the bottome: to every-foure quarts | _| of water adde one quart ofoy}e, and with a wooden {poone or fpatele , | beat ther well together for a qua G ; — — Slate ‘ ~{ would be yet more pleafing. ~~ | two or three houres, and then lettin ‘the Cloves and rindes remaine Cookery and Hufwifery, ter of amhoure, then let out the wa-] ter, preventing the oyle from iffuing | by ftopping of the hole : repeat this} ‘work two or three times, and at the] laft you fhall finde your oyle well} cleanfed or clarified. In this manner | you may alfo clarifie capons greafey} ra) being firft melred, and working wi Al warm water: All this is borrowed off M. Bartbolomeus Scap:us, the Mafter Cook of Pope Pins Quintus his pr vie Kitchen. I think, tf the lait ag tation were made in Rofe watery wherein alfo Cloves or Nutmegs| had been macerated, that fo the oy e| Or if you fet a jurre-glaffe in balt) “neo, full of fweet oyle, and for ftore of bruifed Cloves, and rind of Civill Orenges or Limons al therein, and fo continue your fire fi the oyle till both the fene and ta ‘doe pleafe you: I think many m which at this day doe loath oyle ; t | “Cookery wid Hafwstiry, Sn Be I my felfe did not long fince) would be eafily drawn to.a fufficient liking thereof, — bei | 37. How to clavifre, without any diffil- | lation, both white and claret. wine vinegar for gellies or Jautes. - a Ble every ix pints of good wine | : i. vinegar put the whites of two | new laid. egges well beaten: then put all into.a new leaden pipkin,and caufé the fame. to boile a little over a _gentle fires then let it run thorow a _courfe gelly-bag twice or thrice, and | | it will be very cleere,. and keep good | one whole yeeres. Mey ; eRe f Eee a i 38. To make a moft delicate white | _ falt for the table. ch Mr calcine or burne your wh falr:then diffolye itin cleer cond Wee Cookery and Hufwifery, water: let the water ftand with-- out ftirring fortie eight hours : then} carefully draw away all the cleere water onely: filter it, and after-em | vaporate the filtred liquour, refer-] ving the falt. Some leave out cal- | cination. 39. 4-delicate candle for a Ladies Table. ‘Aufe your Datch candles to be dipped in Virgin-waxe, "fo as their lait coat may bee meerely] wax: and by thismeanes you may} ‘carry them fn your hand withou F melting, and the fent of the tallow} ‘will not breake thorow to give of-. fence : but if you would have them} torefemble yellow wax candles,then ft firft leetke tallow be coloured with ~ } Turmerick boiled therein, and ftrai- | kned ; and after your candles ha _ fF been dipped therein to a fufficie ~ “Yereatneffe, let them take their ] “ 0 co ne i N | Cookery and Hufwifery. : ; “| coat from yellow wax : this may be done in a great round ‘cane of tin- plate, having a bottome, and being |_ fomewhat deeper then the length of | your candles : and as your wax fpen- | deth: you may fill fupply is wink more. 40. How to hang your Candles in the ayre without can~ es adlestickes. a His will make a ftrange thew to || ~~ the beholders thar know not the | conceity Itisdone in this manner: |) Let a fine Virginall wyar be convey- | | ed-in the midft of every wiekes ang left of fome length aboye the dle, to faften the fame to the p the roofe of your houfe : and i room be any thing high roofed, it w be hardly difcerneds and the fame though it confume the tallow, y. will not melt the wyar, ie a | : 2 Cookery and Hufwifery. " 1. To make Rofe vinegar. ys Acerate or fteep Rofe leave Ma < in faire water, let them lye | : ey therein till they wex fowre in _f{mell, and then diftill the watere Dei a SR ‘ SP eet Ae SWEET (Realy } ya 3 “ Ks kt i ae i Pee POWDERS, OINTMENT. Ss y BEAUTIES, Bet 1, Anexcellent Damask powder. NZ Ou may take of yroes ’ ANZ g halfe a pound, Role REDS LSA leaves foure ounces 5 ii Cloves one ounce, Li- | Zz gnum Rhodium - two. ounces ,Storax one ounce and a half, ‘Musk and Civer, of each ten grains 3 beat and incorporate them well to- gether. 2. Amexcellent hand. water, oy ain water, very cheap, — tT: gallon of faire water, of handfull. of Lavender. floy a few Clones » and fome Ora Sweet Powders, on . mn aga oo ‘powder, and foure ounces of Beri jamin: diftill rhe water in an or- dinaty leaden Stille You may di- ftilla fecond waterbya new infufion of water upon the lees: a little of this will fweeten a bafon of faire water | for your table. eee 3. A bal to ta fiaines fro sb foure ounces of white hard | foape, beat it.ina mortar with | WO >: final Limons fliced ,- and as! ‘muchroch Allome as an hafell Nur, | ‘}rouleitupina balls rub-the ftaine | )} therewith 3 and after fetch irout wih | |. warme water if ‘need be, ge Aiforeet and delicate : Pomancder. f of Benjamin and-Storax, on uske, Gx: grains 5 Civer, fi Oyntments, Beautics Ce. grains + Amber greefe , fix grains : | of Calamus, Aromaticus, and Lig- num Aloes, of each the weight of a- groat: beatall thefe in a hoe mortar, asd with an hot peftell, till rhey cometopafte : then wet your hand with rofe water,and roulupthe pafte |. fuddenly. - 5. To take flaines ont of ones hands prefenth, — ‘Ou may doe this with the juyee | of Sorrell, wafhing the ftained | — place therein. 10 a 6. To take avvay [pots and fiechles from the face or ae bands. ie ie fappe that iffueth out of a: | 5 Birch tree in great abundance, being opened in March or Aprils } —~ with a receiver of glaffe fet under | ~ the boring thereof to receive the fame, doth performe the fame moft Sweet Powders, - excellently, and maketh the ski -very cleeree This fap will diffotye peatle ; a fecret not knowne unto Maye: ; : 7. A white fucus or beauty — a forthe face... @ "T He jaw bones of an hog or Sow well.burnt, beaten, and fearce thorow a fine Searce 5 and ‘afte ground upon a porphyrie or ferper tine ftone, is an excellent fucus, b al ing laid on with the oyle of white) rea: Poppy. nt 8. 4 delicate wafhing ball, Ake three ounces of Orace,hal an ounce of Cypreffe,two. ounce of Calamus Aromaticus, one'o | of Rofe-leaves, two ounces of vender Howers : beat all chefe to erin amortar, fearcing themt ow a fine Searce: pes tho | ca Oyntments, Beauties, Gc. caftill-foape, and diffolve it with -fome Rofe water ; then incorporate all your powders therewith,by labou- ring them well ina mortar. 9. Damaske powder, Ake five ounces of Orace, two ounces of Cyprefle, two ounces of Calamus,half an ounce of Cloves, one ounce of Benjamin,one ounce of Rofe leaves, one ounce or Storax ca- lamitum,halfan ounce of Spike how--p ers: mix them well together. 10. Zo keep the teeth both white and found, © honey take aquart, as much vinegar , and halfe fo much | white wine : boylethem together, | and ‘wath yourteeth therewith now and then. ; “a Sweet Powders. Ai rea 2 1x. Toallay heap, and cleer Re ae the face. : ER Ake three pints of conduit was} terboyle therein two ounces of} French barley 3 change yout water,and put in the barley again:ré peat this fo long, tili your water p chafe no colour from the barley, but} become very cleere : boyle the laf three pints to a quart 3 then mixe} halfe a pint of white wine therein: | and when it-is cold, wring the jui¢ | oftwo.or three. good Limons. there ‘injand ule the fame for the morphewy} heat of the face or hands, and (6) cheer theskin. E 12, The skin of a child kept white and cleere. — - : BY Ath the face and bodie @ ars a fucking childe-with bre! | milke, or Cow-milke mixed wit wa =_— is = -- , : sacs mks? Oyntments, Beauties, Gc | water everynight,and the childs skin will wex faire and clecre, and refit | Sun-burning. ‘ 13. Anexcelleut Pomatum to cleer the skinne. Ws Batrowes greafe often- _ YV times in May dew that hath | been clarified in the Sun till it be - exceeding white : then take marth. | mallow rootes, {craping off the poutfides: then make thinne flices of them, and mixe them; fetthem to macerate in a feething Balneo,. pand feum it well till it be thorow- | ly clarified, .and will come torope: then ftrain it, and put now and then |. a fpoonefull of May dew. therein, beating it till it. be thorow cold in often change of May dew: then throw away that dew, and put it in aglafle, coveting irwithMaydew:| | and fo referve it to your ufe, Let the} | mallow roots be two or three dayes| Me : dryed| dryed in the fhade before you ule. them. This I had of a great pro= | | feffour of Art, and for a rare and} “| dainty fecret, as the beft fucus this | day in ufe. 14< Avother miperall fucus for the face. FY ee with a wooden peftle, ind in aweoden mortar with great labour, foure ounces of fublimates) sand one ounce of crude Mercuty, at? the leaft fix or eight howres; (you y ‘cannot beftow too much ‘labou herein :) then,with often change of ‘cold water, by ablution in a glaffe take away the falts from the fubli | mate: ‘change your water twice e | very day ac the leaft sand ia feveno ~ | eight dayes (the more the better): 4 | will be dulcified ; and then ic is pse pared. Lay ic on with the oyle' | white Poppy. | ee Vee i |) 35. To take away Chilblains out ne of the bands of feet. Bor halfea peck of oats in a quart of water till they wax dry ; ‘| then;having firft anoirited yout hands ‘with {ome good Pomatum and well chafed them, hold them within the Oates as hot as you may well fuffer them, covering the bowle wherein you put your hands, with a double cloth to keep.in the fteame of the seats. Doe this three or four times, and you fhall finde the efe@. The fame oats will ferve to be fodden with | freth water three or four times, ‘veg : ; (: Sy Pue 3 with pimples, i Disks conzes fale in the’ juice of Limons, and with a linnen’ ~ Sweet Powders, linnen cloth pat the patients face that is full of heat or pimples. ° It cureth in a few dreflings, ; i 87. Aliter. SAke of thofe little whelks or! thels which fome do call ginny? money ; wath. five or fix. of them, and beat:them to:fine powder; and infufe the juyce of Limons upon} them, and it will prefently boyle 2 but if it offer to boyle out of yourl) glafle, then ftop the mouth there-@) of with yout finger, or blow into iti This will in a {hort time bee like any ointment, with which you muft a-) noint the heat of pimples on the face} oftentimes in aiday, till you finde Aelp.., Asthe oidtment dryath} p | More fuice of Limens to it. T > + ofan outlandith Gentle-woman;an¢ | iit is an affured remedy, if the heal be got very ‘extreme. Some found by experience, that-bathin erg 8] ~ x 4 a Oyntments, Beauties, Gc. | of the face with hot vinegar every “| night when chey goe to. bed, doth mightily repell the humour, 18. Aliter. Uile bay fale well! dryed and powdered in double linnen focks of a pretty bigneffe ; let the patient weare them in wide hofe and | fhooes day-and night by the fpace of fourteen dayes,or till hee be well : e- very morning and evening Jet him dry his focks by the fire,and put them On again, egiaeaey |» This helped -M. Foffer, an Effex | - man, andan’ Atturney of thecom= | mon \Pleas within thefe few yeers, } but now déceafed s whofe. face: was for many yeares together of an ex- | ceeding highand furious colour, of | | my-owne knowledge,and hath {pent | } much money in phyfick withoutany{ | fucceffe at all, untill hee “bane a! ae EN | this Sweet Powders, : | thisremedy. The patient muft not | take any wet of his feet during the} Foure. Eats 19. Abiter-croptime, = 4 2 iat halfe a pound of white di- § ftilled vinegar, two new-laic egges with their fhels, two fpoonfuls - | of the flowers of brimitone : let} | thefe’ macerate in the vinegar by} ‘| the:fpace ofthree dayes : then take | out the-egges, and prick them full of | ’ j holes with a_ncedle, but not to { deep, left any of the yolke thould {happen alfo to iffue : let that liquor Ifo mixe with the vinegar, then} ftraine all thorow a fine cloth, an tie up the brimftone in a cloth ike alittle ball ; dip this ball in the” ~ | ftrained liquor when you ufe it, ; {pat it on the place three or. fo times every day: and this: will y xed face in twelve or pines eee a Oyntments, Beauties, Ge. dayes. Some doe alfo commend the fame for an approved remedy againft the Morphew. The brimftone ball. muft be kept in fome clofe thing from. the ayre. “ye 20, Howto take away ary pita : ple from the face. . ‘Bia ground with the oyle i of Turpentine,and applied unto ¢ any pimple one houre, maketh the | fieth to rife fpongious: which being } anointed with the thick -oyle of Butter that arifeth in the morning from new. milke fodden a little o= ver night, will heale and fcale away } in a few dayes, leaving a faire skin } behinde.. This is a good skinning | falve. Hoa) Sweet Powders, 21 To help any morphew, S un- burning itch, or ved face. t PTI Ss : ahd two fliced Limons, being large and faire, in a pint of con- duit water: leaye them foure or five dayes in infufion, covering the wa- | ter; then-ftrain the water, and dif- | folve therein the quantity of a hafell | nut of fublimate (fome hold a dram |) a good proportion toia pint of water) finely powdered’; let the patient wer | a cloth therein, and rub ‘the place} where the grief is every morning and | evening alittle, till the hiew doth } pleafe her. You may make the fame} ftronger or weaker according to good } diferction. chee Tae Ee : q 22. For the Morpher. - TAkea pint of diftilled vinegar Jay therein two new laid ate a6 ead 5 : Ww . jhersmamterse ae ae | . Oyntiments, Beauties, @e. whole with their fhels, three yellow dock roots picked and fliced , two | fpoonfuls of the flower of brimftone, and fo let all reft three dayes : and then ufe this liquor, witha cloth rub-} | bing the place three or four timese-| | very day and imthtee or four dayes| it commonly helpeths put fome bran in your cloth before you moiften your cloth therein, binding itup ia form of a little ball. This of Mafter RichofLee, who] | helped: himfelfe and a gallant Ladie| - therewithinafew dayess 9 23. To take away the freckles | in the face. Seal ied Ath your face inthe wane of | “the Moone with a fponge} | thorning and evening with the di-| |) ‘ftilled water of Elder leaves, letting} | | | the fame dry into the skin. Your! water muft be diftilled in Maye . his; Sweet Powders, Be ‘i 4 i 4 froma Traveller, who hath cure at Thimfelfe thereby. ee ‘ 5 . 24. To cure any extreme bruife ~ upon a fore fall on the face, or any other member of the body. naa |PReer” after the fall, make a} gteat fire, and apply hor clothes} one after another, without inter-[) iffion, the patient ftanding neere| the fire for one houre and a halfe,or | ‘Ftill the fwelling be cleane abated. | his I knew proved with- good} | ffucceffe in a maid thar fell downe ja pair of ftaires, whereby all her face as extremely disfigured. — Some} d opinion, that the fame may be] fermed with clothes wet in hot ater, and then wrung out againe| before application. Then, to take] away the changeable colours whi doe accuftomably follow all brnif | thred the root of agreen or pes i ee ow ro ~ Oyntments, Beauties,oc. | fower-deluce: beat it withred Rofe | - water, and grinde it till iccome to afalve : apply the fame, and in few houres it takes away all the colours: j but if it lie too long, it will raife pimples;.and therefore {0 foon as the | _ colours be vanithed, immediately re= | move the falves 25. How to keepe the teeth j a clean. he PO ere the tops and’branches|] =| . of-Rofemary into ;athes, then} || _ to one part thereof put one! part} |) | of burnt Allome’s: mix themwell| {| |, | ‘together, and with thy finger, inf} : moiftened a little with thy f{pittle,} rub all. thy teeth over a pretty | while every morning till they bee cleane , but not to galling of thy -gummes : tken fup up fome faire ‘water or white wine, gargling the} | fame up and downe thy mouth.a H 4 while 7 Sweet Powders, while, and shen dry thy mouth with] Fatowell, This of an honeft Gentle-| man, and a painfu'l gatherer of phy-| ficall receits. _ 26. Sweet ana delicate dentifrices, or | vubber's for the teeth. E Iffolve in foure ounces of warm | water three or foure drams}_ 7 of gumme dragagant, and in one} _ ¥night this will become a thick fub=} ‘} ftance like gelly; mingle the fame} f with the powder of Alablafter fine-| ly ground and fearced? then make} up this fubftance into tittle round toules, of the bigneffe of a childes) arrow , and foure or five inches in fength.. Alfo if you temper Rofet, | or fome orher colour -( that is not] hurefull) with chem, they will thew full of pleafing veines. Thefe you} may {weeten either with Rofe water, |_ Civetyor Muske. Bur if your teeth | ~ Oyutments, Beauties, 6c. be very fgaly, let: fome expért Barber |) firft take off the fcales-with his in- ftrumenty aad then you may keepe them clean by rubbing them with the ‘| aforefaid roules. 7 | And here, by thofe miferable ex= | | periences that I have feene in fome of my neereft friends, T am enforced to admonifh all: Gentle-women to be carefull how they fuffer their teeth to be cleanfed and made white with any Aqua fortis, which is the Bar- | bers ufuall water : for unleffe the} | _ | fame be both well allayed, andcaresf >| _| fully applyed,thee may happen with-] { ina few dreffings to be forced to } (ied ie borrow atank ofteeth toeztherdin- | |; |) _ | ner, unieffe her gumsdoehelpherf | || | + | the betrer. cies | aa | \ 27. A delicate Stove tofureat in. " | Lickane a J know that many Gentle-wome as well for rhe cleering of their Hs skins, Sweet Powders, ee x skins, as cleanfing of their bodies, } doe now and then delight to fweat. For the which purpofe., I have fet}: Yowne this manner following,as the} @ beft thatever I obferved: Put into|® a braffe pot of fome good content, |7 fuch proportion of {weet herbs, and | 7 of fuch kinde as fhall bee moft ap- | propriate for your infirmitie, with |) fome reafonable quantitie of water, |) clofe the fame with an apt cover, Jy and ‘well luted with fome pafte made |) of flower and whites ofegges: ar |e fome part of the cover you muft let 7 in a leaden pipe (che entrance where- fy of mult alfo bee well-luted :.)- this) ' 4 pipe muft. be conveyed thorow the: 7 gi) fide of the chimney, where the pot} : di ~~ | ftandeth in a thick hollow ftake of | th he a ea Hf 3 |) fa bathing tub croffed with hoopes} RS Bh iP ieey Fae : toa |) | | Fin the top, according to the ufuall | (| Pmanner, which you may cover with} a fheet at your pleafure. Now, the} ftcame of the pot pafling thorow the] _-} pipe under the halfe bottome of the} — i fs bathing tub, which muft be bor 4 ety poate \ ’ et goer we a ‘ aes ah gs Oyntments, Beauties, Oa. full of bigge holes, will breathe fo | fweet and warm a vapour upon your | body, as thar (receiving aire, by | holding your head. without: the tub: as you fit therein ) you fhall fweat moft temperately, and continue the fame a long time without fainting. And this is performed with a fmall charcole fire maintained under the | -pot for this purpofe. Norestharthe} roome would be clofe wherein you place your bathing tub, left any fud- | den cold fhould happen to offend } you whileft your body is made open and porous to the ayres. Ae 28. Divers forts of [weet band- — waiers 5 made fuddenly, or ex tempore, with ex=- tratted oyles of Spices Irft, you thal underftand, thee | ~ wherefoever you fhall draw any. ot t > % a of che aforefaid oyles of Cinamongf Cloves, Mace. Nutmegs, or fuch| ae like, that youthall have alfo a pot-|7 ‘| tleor gallon, more or lefle, accor= {5 | 4 ding to the quantity which you draw |, pat once, of exccllent {weet wathing { water for your table : yea, fome | } doe keep the fame for their broths, |” wherein otherwife they thould ule fome of the fame kinde of fpice. i oe But if you take three or foure} } drops onely of the oyle of Cloves, Mace, or Nutmegs, (for Cinamon | 4 oyleistoo coftly to fpend this way) | and minglethe fame witha pint of faire water, making agitation of them a pretty while together in a glaffe having a nartow mouth, till _ | they have in {ome meafure incorpo= { rated themfelves together, you fhall finde a very pleafing and delightfu fatet to wath with, and fo you ma lwayes furnifh your felfe of fweet: pater of feverall kinds, before fuch Ytime as your guefts thall be read to fitdown. I fpeak not here ek 3 Jenhix : oyle ~ Ojntments, Beauties,7c. | oyle of Spike, (which will extend very farre this way) both becaufe every Gentle-woman doth not like fo ftrong a fent, and for that the .| fame iselfewhere already commen- ded by another Authour.. Yet I muft -_ | needs acknowledge it to be the chea- ] per waysfor that I affure my (elf,chere |, | may be five or fix gallons of fweet; - | water made with one ounce of the | oyle, which you may buy ordinarily for a groat at the moft, sz 2g. Anexcellent Sweet water for a cafting bottle. . oY ( ake three -drams of the oyle of Spike , one dram of oyle of Thyme,one dram of oy! of Limons,. one dram of oyleof Cloves, then take one graine of Civet, and three gtains of the aforefaid compojitio well wrought together: temper the _. Sweet Powders, | —— ff filver bowle, wathing it out by little |) and little into the bowle with a lit- | 7 tle Rofe water at-once, till all-the -oyle be wathed out of the fpoone |¥ into. the bowle : and then doe the |) | like by wafhing the fame out of the [7 | bowle with a liitle Rofe water at{ once , till all che fent be gotten out, | putting the Rofe water fill in a _ {glaffe, when you have tempered the [7 | fame ina bowle fufficiently. A.pint |© | of Rofe water will be fufficient to | | mingle with the faid proportion : [7 and if you finde the fame not ftrong | enough of the Civet, then you may tO every pint put one graine anda | “| halfe, or two grains of Civet to the | weight of three grains-of the afore- faid compofition of oyles. 30.70 colour a black haive prefently ine to a Chefnut colours a oe is done with oy of Vitriol 5 | & but you muft doit very careful- [7 ly not touching the skin. zr. Ab Oyntments, Beauties,@rc. ji. A prefent and delicate - perfume. ee two or three drops of liquid | Amber upon a glowing coale, or | a piece of Lignum Aloes, Lignum ‘Rhodium or Storax, 32». To renew tbe fent of a Poimander. A Ieee one graine of Civet, and : twoofMuske, or if you double | | the proportion, it will be fo much the fweeter : grinde them upon a| _ ftone with.a little Rofe water; and} ‘after, wetting your hands with Rofe | water, you may worke the fame in yout Pomander. This is a fleight to paffe away an old Pemander: but | my. intention is honett.. ~ponnd and a halfe, andcutthem| fome in halves, fome in quarters,an take the meat out of them, and boyle. them cend¢r in faire water; then take: twe pound of fugarbeing clatified and make firup for them, and Ice} _ houre-yery gently ; then take cher | up, and let your Srup boyle cill it be thicke;and then-put it into your Poem citrons, and you may keepthem all |” | the yeare if you pleafe,you may pare |” |fome of them; for, fome delight} them,in the skint; and fome,pared, “] Re Delt aaa a ee a ala yi Bt amie Yaar ) 1OF the beft and faireft Ch | ~ takefome two pound and with | fi de 1@paire of theers clip off their Ra"eg ) ey se Aa i ySugar, andfet ae, with.a the browde' t {pooge, wayes (ctin oles and Gentleworien, < | pipkin,and (ex itiover thesfire: be fcalding hot 3» and then:t good many of otherred rofe leay eg and put them into: the fcalding wa- | | ter, untill they begin to look.white, and then ftraine them -t.andthusdo | | untill che water looke very.red. Then: |) take a pound. of refined Sugar, and | | | bearitfine, and put itinto the li quor, with halfe a pound of Rofe= |) | leaves, and ler them feeth tog oe til they bee enough : the whic }| know, vis by taking fome- of het A ‘in afpoone, as youdoe your, Cher- | ries 5 and fo, whénthey be: thorow:| — ‘cold put them UP am Meere them | very clofe. Te preferve Oranges and Lenn | “i ; ‘$90NS.'— Mee) Pi 3 Tae your Oranges aud iemeaes large and well coloured,and take Lsralje of feele, and rafpe the out: b ward inde from: vers ene “ae A Clofes for Ladies Wa feiG them in the bo imade, and betwixt hot and cold, put | iimyour Lemmons and Orenges, and | there let them be infuled.all night ¢] he next morning, let them boy! two} rthree walms in your firp:lee thema_ Ror boil too long in the fagar,becaule| the rinds will bee tough: takeyour) q | Lemonsour., and boyle your fitu “| thicker , and fo'whenut is cold, p _} them up,and keep them all the year. fe. Lo preferve Quinces,- F sei ‘Qusues rake!a pound Oc them, and then. perboy them,and pill off che outermoft white) ‘skin, and then weigh them)&-purin- the . Rr, ft bend: | @ieke or two of good Cit | into fmall peeces, and fo ftirre the | continually , that | boyleie almoft'to the heig ee oss | and Gentlewo hey may be well |) coloured on every fide; and when the | 7 firup is come to the height of a per- i fe& gelly,take them eff the fire, and 17 | fo keep them;.forthehigher yourfi-} | |rupis , the berter will your Quinces f keep. To preferve Peaches. F your faireft and beft coloured Peachés, take a pound, and with” a wet liugen cloath wipe off the P| white hoare of thems then perboyle | them in halfe a pint of white Wine, anda pint and a halfe of running { water; and being Fesberied pillos? the whiteskinne of them , and then} weigh them ¢ take to your pound of | Peaches, three quarters of a poundof | sefined Sugar, . and diffolve is ina? quarter of a pint of whice Wi) i | 1, Fay | } t Voferfor Ladies en purio yeur Peaches; them boyl.in the firup .aquar- | ter of an houre. or more: if. need | Pihould require: and then put the up and keep them all the year. To preferve Erimgo roots.” 'wathed , fetthem onthe fire, and boyle them very tender spill ofth +} Outermoft skin of them , but fee yo enough — and whet they can poe ~ them: upsand fo kebppthem, (HIE 4 AAS mee Lo preferve Barberriess ; *Ake yout Barbettied very and well coloured, and picke every f{tone.of them » andt oe them’: and to every ounce Barberries, you muft take three gun: ces of hard Sugars and with halfe ar ounce of the pu! pe of Barberriesjand one ounce of red rofe water,you m diffolve your Sugar,and thea boyle. it}, toa fitups being fa: boyled-5 put in A your Barbetries, and let them beyle |. aquarter of anhoure, and-thentake | | ‘them up; and as foone as they te'wax coole, put.them. up will yi © their colour all Old niu take your | you ‘bat for’ ae your eg Of? all the! falkes ft d waththem-cleane : takes pound fthem, and fee them onthe fire til] they be hot, and then take them off and let the: quoriusne from. them of hen take ten ounces of hard Sugar, and foure ounces of Suggr-candy,and larifieit witha pint of Wwarer s-and ‘the white of an Eege, and boyleit to ick firup 3 and then-put in you “Goofeberries , and lerthém boyle.a walme or two; aud fo betwixt bot and cold, purthensup , aad keepe n€m all the-yeare, A ng To preferve Darwfons. 8 8 4 " Hi ae "T Ake of your Damfons large and well colored, but not thorow ripe rthen they will breake; and picke them clean, Swipe them one by one; then weigh themjand to every pound amfons, you muft take a pound’ bary Sugar, white & good, dif: half ¢pint or.more of water noft to the height ofa ftp and} eg Se Spas BP ern ars eee a 2 = sora ¥ aed and Gentlewomen. and then put in your Damfons, keep’ ‘ing them with continuall fcumming and Rirring , and that with a filver fpoone; and fo lerthem boyle untill they be enough., upona gentle Ere : aiid when they-be enough,take shem | up, and keepthem all theyeare. _ Lopreferve Rafpicess. : ‘TAk of your faireft and well co- . “ loured Rafpices , and Pike’ if their ftalkes very cleane; thenwafh{ — them, burin any cafe fee that you| — bruife chem net; then weigh them, | | and to everypound of Rafpices 5 you| | muft take fix ounces of: hard Sugar, | and fix ounces of Sugar-candy , and{ i { clarifie it with half a pint of fair wa- | ‘ter,and foure ounces of juice of Raf- | pices béing-clarifiedsboil it'to awesk ‘Grup, andthen put in your Rafpic isting them up and dow, jet them boile untill the§ hss s, uGng them as your.Cherries,, ; and{o you m3y kéepe them all the ' — fee iai iene Lo preferve Exula Campana :| ae SS TOS; Ake of your Enula Campana | ‘Roots , and wath them; fcrape}_ them yery cléane, and cutthem | | intothe pith, the length of your | ae as.you cutthem,put |. ee Bees = ior wees tS o> oS = 1in'water, and let them lye in |” arer'thitty dayes, ‘thifting them | Wice every day , to take away their bitternefle; weigh them,and’to every und oFroots, you mult take twelve ‘| otinces of clarified Sugary frit boy- || Ting yout roots astender as'a Chick. and.then put thein into your cla: dSugar,and ler thent boyl upon a | itle fire untill they be enoughtand et them ftand off the firea good eid betwixt hot and ‘cold put . SM UEds SS) Rises Sia i) ee ee 3 roots, but take Heed they boylenot | H -ltoolong , for then they will grow Hard and tough : and therefcre when they be boyled enough, take them o and (et them 4 cooling, and fo k them according to the reft: ts par “| AClfesfor Ladies _ To make Manes Chrifti, ‘OF tefined fugar take alfa pou {-~ and fome Rofe- water, and boyle _ | them together till it come to fugar 4 ‘gaine: then Rirre it about while it be omewhat cold: then take your leaf ‘gold, and mingle with it: thencaftj according to art, thatis, in'round gobbets, andfokeepthem, Ze candy Ginger. ‘TAke very faire and large Ginger | and pare it, and then lay it in wa ‘ter aday and anight; then take yo double tefined fugar, and boyle it he height of {ugar again: then when} | Your Lugar beginneth ta be cold,take | {Your Ginger , and fir it wel! abous While your fugar is hard to the pan? then take ic our race byrace , and Jay the fire foure houres 3 then take and warme it,and pur the Gin. | | my aS i oe i nna pg a = |. andGentlewomen, | ger init: thentye it very clofe, and every fccond morning ftirre it about} /roundly,and it will be rocke candied | bin a very fhort {paces _ ‘@ jj | To candy Rofe-leaves ab natte( rally as if they grew upon yf | . the trees ad 4 i ‘T Ake of the faireft Rofe-leaves,} | redor damaske, andona Sun-j| fhineday fprinkle them with Rofe.| water, andlaythemone by one, up-| on faire paper:then take fome double! 4 tefined fugar, and beatit very fines) and put ic ina fine lawn fearceywhen | i you have laid abroad all the Rofe-| i leaves in roe horteft of the fun,fearce} fagar chinly all over them; thenanon| the fén will candy the fugar;then eurn | the leaves,and fearce the fugar onthe | _ other fideand turn them often inthe | Sun fomtimes fprirkling Refe wate ® fometimes fearcing (ugar on them | untill they-bee enough; ad com © our hking : and beire. thus don “you may keep them, | Zocandy Marigolds in wedge, | |<: the Spanifhfafoion, Ake of the fair yellow Marigold} "flowers two ounces, and thred} them , and-dry them before the.& then take foure ounces of Sugar, a boyl it to the height of Manus brifi then powre it upon a wet Pieplate, ~} and, betwixt hot and cold, cut it into] edges: then lay them on a thect off ite paper;and put chem ina Stroy. Zocandy all manner of flowers| “<< sutheir natural colours. | 03 Gogisst the Aéwets with the Balkes} d wath thet over with a lite water, wherein Gum atabeck ved ; thent ke fine fearce and duft-over them, and fer} and Gentlemomen, |them.a drying on the batrome. of fieve in an Oven , and they will gl 1 fter as if it were Sugareeandy,. bo Te caisdy all manner of Pravin Fruits, and Spicesstkecler \_ of rack: candy. . Take two pound of: Bab ary Sug great grained, clarified avith th whites of twoEgges , and boyle ir! almoft as high as, for. AM anus Chyifti 2 then putit into a pipkin that is noc: very rough;then put in your Flowers, -|Fruit’ and Spices’, andfo pit your Pipkin intoa Still; and make afmall fite of fmall coles ‘under-4 dts .and, in the (pace of rwelve dayesy' it ai . fork candied. 5 é dity ae 0 canny Eringeroatts ra ' = Wes A Ake: eBrin orddtsreadyto ey : eco om i. rade Fi72 Lane t otelecred ced weigh thet, every pound sora ms ale, nit {take Ach bi -purelt fu along? a | ‘ i F i} i ns if 4two pound , and clarifie ie with the | Wy jitmaybe as cleare asChryitall , for . q it {thea it will be very commendable: it Li jj {being clarified, you muft boyle it to | a : ‘jehe height of Manus Chrifti,and then t) {dip in your:radts:two or three at}. ie jonce, till they be all candied, and fo “ if = 4 4put them in a Stove , and keep thei | \ iM ‘fall the yeare, | i iy ! = Coe oe ; ae i 4 Tocandy Enula Campana, | | | Wy [Ake of yonr faire! Enula He ti | §) Campana roofs, andtake them | Wi |<. tleane ‘from the firup, and | jwath che fugar offthem,and dry them | _ Bgain with alinnen cloth;thea weigh | _{them,and to every pound of roots you |. fnaft take a pound and three quarters }), foffugar : clarifie ic well, and beyl it ¢ |. fro the height of Manus Chrifti, and } ‘Pwhea itis fo boyled, dip in -your] ots, three or foure at once,and they | ill candy very well and fo ftove : and Genslewomsen, | them, and keep them all the yeare. ‘To candy Violet flowers. ee ee 12) Ake of your Violet flowers} |) — § thatare good andandnew,and| > well coloured, and weigh thems | to every ounce of yourVioletflowers; you muft take foure ounces ofrefined | fugar , which is very white and faite} grained,and diffolve itin two ounces} of fatre running water, and fo boyle +h ‘Jit tillit come'to fugar againe;but you |} | {moft fcumitoften,leRicbenotclear| = = enough ; and whenit is boyled to} = fupar acaine, thentake it off, and let it cool, and then put in your violet Rowers , ftirring them together tilt the fugar grow hard tothe pan : this done, pur them into a box, and keep theminaftove, § | - >, Tocandy Goosberries. Tike of your fairelt berries, but {i + they muft ot. be rooripe, -for en they will nor be fogeod ; and |" | witha linnen cloth wipe them. very q _} clean,ind pick off all the ftalks from. ; | them, and weigh them : and to every |) ounce of Berries, you muft take two | : oferfor Ladies. J ounces of Sugar,and-halfe an ounce | of Sugat-candy, anddiflolve them in | an ounce or two of Rofe-water, and.| fo boyle them.up to .the height of | Corifti;and when itis come to |! € Manus fect height, letitcoole, and Berries, for if you put}, them in hot, they will fhrinke,ang fo ftir them_in- round’ with a ‘wodden | ter.cill they bee candied; and Ss put themup and keepthem, | Pocandy Rofemary flowers. of yout Rofenary flowers dy pickt, and weighthem; to . } and Geutlewomen ‘every ounce of flowers you mult take | two ounces of hard fugar’, and one*} Pounce®of Sugar- Candy, and diffolve them in Rofemary flower water,and boyle bem till they come to fugara- gaine: whichdone,putinyour Rofe- | imary flowers when your fugar is al- imoft cold, and foftirthem together} | till they bee enough, ‘andthentake |.) | ‘them out, and patthem in aboxjand | eepthem to your ul€ in your ftove. 7a = pene i To candy Bor. age- Flowers: eS op Ake your flowers, and pick them’ | ~~ very clcane, and weigh them,and ule chem in every refpe@ as you did’ jyour Rofemary flowers, fave chis that ‘when they: be candied , you mutt fet them in a ftill, andfo keep thent iat fheet of white paper, putting’ every }day a chafindith of coles inte your fill, and it will bee candied very cellently, and that in a fhort fpace. Here end she forts of saridying . Bie To make Pafte of Pippinsy | the Geneva fafhion, fome i. with leaves, fometike ~ Plums , with flalks und flones ia hens. - . } . | PrAke -your Pippins; and pare ).} * them, and cut them in quarters | }- — then.boile them in faire wacer j | till they be cender;then ftraine them ‘} & dry the pulp upon a chafingdith of ‘4 coles:then weigh it,and take as much fugar, as it weigheth, and boyle ie c¢ Manns( brifi; & put them togethers | then fafhion them upona Preplaceg | and put it into an: Over being very fleig! ly hear +the.nexe morning you | may turneir, and put them off che lates upon fheets of Paper upon hurdle, and fo put them into an O- sn of like heat, and there let th and Gentlewomen, c . + | every day a Chafingdith of coles into | the Oven: and when they be thorow | "| dry, you may box them. and:keepe ; | them all the yeare. | || Te make pafte of Eglantine ofthe} | | Colour of the red Coral, 4 Take your Eglantine Berries, o. | 3 [| * therwife called Hips, and flampe | them in a Mortar with Gumdra. | Bagant and Role. water: then-firain it thorow a ftrainer, then take halfe 4 pound of refined figar beaten,andf I || fearced’, and worke it UP into Pafte | | a we with this training: then print itwith | Your molds: then Rove it, and theg | | {gild them, oe ae {TT Ake a pound of eeGned Sugar} raten and fearced and putinte ant Alablafter Morter, with an eunce Gumdragagane fteeped A Clofet for Ladies ‘| tec: and ifyou fee your Pafte be too _ j weake, put in more fugars “if too dry, } more Gumme,with a drop or two of } oyle of Cinamion , fo'that you never} | deceive your felf,to ftand upon quan=| © | tities: beat it into perfe& pate, and] | then. you: may print it. with yo | moulds; sand.when it is dry, gildi | andfokeep them. ~ a To make Pafte Royall in Spices. Ake of €inamon and Ginger of each a like quantity being} _ finely fearced : mingle ic with } your fearced fugar, and. Gumdraga gant fteeped in Rofewarer,and wa: it into pafte,as you may turn it upd Rticks.made of peeces of Arrows,ai make them hollow Like Ciname fticks ¢ in like fort you may mak atte of what {pices you'pleafe, ~ and Gentlewomen. | To make Pafte of Genna the 5 OP SHE WAZ. 8 : FT Ake two pound of the pulp of Quinces , .and as much. of Pea- hes, and ftraine it, and dry itina ewter platrer:upom achafindifh of | | Coles : then weigh it, and takeas | — much (ugar‘as it weigheth,and boile | it ro the height.of Manus Clriftiand | then put them together, and fo fafhi- | _ n it upon a Pie plate, and dry it in | n Oven with a Chafindifh of coles, ntill it be chorow dry: and then ifit | 9 pleafe you; you may fpotthem with”) | “gold. ye To make Pafte of Violets. : OU tuft take of your Violets | | | ~ thacare ready picked, and btuife | them in an Alablafter or Marble mortar,& wring the juice from them nto a Potringer, and put as mue Me ee / hard!) | AClofet for Ladies hard {ugar in fine Powder, as thatjuices will cover: dryit, & powder it agains: and thentake as much Gumdraga-] | gant fteeped in Role water , as will) bring this fugar into perfed: Pafte ¢) | whenic is perfe@,take it up,and print ‘| #t with your moulds, and fo drie it in. your Hove, and not bythe fire, for feare of danger, and when it isdry , y ‘Bild ict is a fine banqueting concel 4 | Zeewake Paffe of Goofeberries,| | "FAke of your Goofeberries , ang ~ utthem one by one, and wring, the juice from them » till you have gotten fo much as you thioke 7 Will ferve your turns boyle your juice | | alitele, thacie may be thicker : then! take as much double refined fugar ag Our juice will fharpen, and dry it as) “4 re did for Violets: and being dry, { Beat it very fine, and take as much) Bamdragagant fleep'dinted rofe wa- as will ferve,& beat ir into perfe and Gentlewomen: paftein an Alablafer Mortar: aad | then take it up,and print it with your | molds,ufingit in every refpe& as your > paite of violets, This is excellent: goed for one that hatha weak ftomacke. | qparananen2a0ge) \ f. —AClofit for Ladies | i melades, Duodiniakes. and a like. ry To make Muskadine Com fits! . “MAke halfe a pound: of Musk. | fugar beaten and fearced: then} " take Gumdragig int {teeped in. Rofe water, and two graines of. Muske, and {o beat chenxin an Ala« fy Blafter Mortar till ic come to perfed} | Pafte : then drive it very thin with Jf arowling pin, and then cut it into {mall peeces like diamonds; fome 7 aS » wi and. Gentlewomen. \ Bwich a rowle {poon on the fides: be- : | fing thus cut, ftove them, and fo keep } _ | them all the yeare, To make Diocitoninm fimplex | of Quinces. | Ake of your Quinces, and | | & pare them, and cut them in }- ‘| ~~ peeces, and boilea pound of { | thefe peeces in a quart of faire water | | till they be very fofts then letthe lis | | quor run from them, take a pound of | — | fugar Candy,and beat it fineand put | "| dt into thar liquor,and Jet it feeth till | "| you fee ic ftand like gelly; chen take | | it from the fire,and put therein foure 4, 7 | drops of oyle of Cinamon and Nut- j | megs,and chen putin five and swenty | _ | leaves of fine gold,and ftirre it toge-. | ther, and fo pur itin fine Chryftall | Glalles, and keepic all theyeate. <. - sa cryemerset eee een) “AC lefesfor Ladies ‘| | We a fine Chry fall Gell. i mot 4 :o Bb Was a knuckle of Veale, andj foure Calves feet, and fet them ) on the fire with a gallon of faire] I [water , and when the Heth is boiled} |} tender,cake taut: then ler the liquor (Bf tand fill untill ic be cold, chen take} | | away the top andthe bottome of that} “| fliquor, and put the reftintoa cleane? |) [| Pipkin, and putintoit one pound off a clarified Sugar, foure or five drops off | | Oyle of Cinamon and Nu tmegs, aif ' )graine of Muske,and folet it boyle 2} ) quarter of an houre leifurely on the} | fire, then let it ruune thorow.a geily | ‘bag into abafon, with the whites of } tweegees beaten: and when it is} -cold, yqu may cutit into lumps with} afpoone, anda ferve,chtee or foure| | PUMPRUPOD.D plate, 6 and Gentlewomen, — YW 7 make White leach of cream. | T Ake 2 pint of fweet creame , and | fix fpoonfuls of Rofe water, and | two graines of Musk, two.drops.o _ | oyle of Mace, or one peece of large | | Mace, and fo let it boile with foure ~ | ounces of Ifinglafle 3 then leticrun | downe thorow a gelly bag: when it | is cold, flice it like brawne, andfo} ferve itout. This is the beft way to make leach. 3) cote Hee T 0 make aWalnnt,that when you: _ crack it,you foall finde Biskets nd Carrowaies init, ora _ pretty Pofiewrititin. TAk a peece of your Pafte-royall white,. being beaten with Gu dragagant , and mixed with a litle fine fearced Cinamon, whi will brieg you pafte in.a Wa ~ AClofet for Ladies. j{fhellcolour ; then drive it thin, and | |cut it into two peeces.and put the.one }peece. into the one halfe- of your mould, and the other into the other, }then purwharyou pleafeinto thenut, | jand clofethe mould together, and : make three or foure Walnuts... ie Te make Quodiniack of Plams. |) | TrAke two pound of Plums,and put | )) } ~ them into a Pofnet with a pound y | | j and ahalfe of Brafillfugar, clarified | 3 ‘| with a pine of faire water’, and let it [7 | boile till the Plums break: then take | ) |) | it of ‘and lesyour liquid fabftance | 4) |} tun thorow a ftrainer,and then put it | | ||| againe into the Pofnet , and fo ler ic | ‘Wy |} doyle: tila come to its thickitefle, |7 and then print it with your molds on [| what fafhion you pleafe, To make Biskettele. . "Ake two-ounces of very fine fu- )) gary beaten and fearced and put} ee "into “oy and Gentlewomen. — _ | into it halfea {peonfull of Amidum, | that is,whice ftarch3a grain of Musk: | | then beat it into perfe@ Pate, with} | | Gumdragagans. feeped.- in.. Rofe- | water: then make it inco little pretty loaves the fafhion of Manchets, and | fo put a Wafer in the bottome of e« very one.of them , and bake them in} | abaking pan,but take heed your pan } be not hot, and fo {pecke them with gold, andfo box them. It is a ver | fine banqueting conceit.- ~~ To make a fptciall Sovect water to perfume clothes in the fol- _ ding, being wafoed. ¥ | “Wr Ake a quart of, Damask-Rofe z _, Watery and-put it intoa glaffe , |. put.unte ica handfull 7of. La vender flowers,two ounces of Ortis,a Dramme of Musk,the weight.of four peaceof Amber greece,as much Ci- | | vet, foure. drops of oyle of Cloves 5 | Rop this clolesand fet itinthe Sunn Ley > 5 | a fortnight: putone fpoonfull of this water intoa bafon of common wa-{ ter, and putitinté aglafle, and fo} {prinkle your clothes therewith in your folding ; the dregs left in the] Dbotrame (when the water is{pent )] ‘| make as much more , if you keepe |. ee ge and put freth Rofe water to is. | To make Moffe powder, “T Ake two pound of Mofle of a] | ~ {weet Apple tree , gathered be “} tween the two: Lady dayes ,-and in- | fufe itin'a quart of Damaske rofe. | ‘water, foure and twenty liouress then | ‘take it out,and dry it in an oven upon a Sives bottomye, and beat it to pow-) er : put to ivan ounce of Lignu oes beaten and fearced,two ounce POrris, a dramme.of Muske,halfe a dram of Ambergreece, a quarter of | adram of Civet: put allthefe into.4 or Mortar and peftle,and beat thens-+ ‘together? then fearce them thorow'a | ret ah coorfe. } and. Gentlewomens coorfe haire fearce and putit inro a} | bag, and lay it among your clothes, [ TAkeof fine fugar halfe a pound; _|.~ bole it with red rofe warer, un- till i come ta the height of Lozen- ges; and.in thecooling, putin of the {pices of Aromaticum Rofarum, foure drams, with a little Confe@ig Alchermes , and fo makethem into} Lozenges,gilding them firft,andthen} cut them {quare with a knife for that} purpofe; and'when'pou gild:them, if] your gilding. will merRicke on, wet} them gently.with alistle rofe water, ) but not toomuch,in anycafe., | | To make a ninich pane, toicei | and garnifo it after the Are of Comfit-makings Ake two poucd of fmall Almond Tijanched and beateninto perfe | ae A Clofet for Ladies ——e av _——eeee——O3Osee | pafte, witha pound of: fugar finely | | fearced , putting in now.and then a {poonfull or two of Rofe- water, to} |} keep it from oyling ;~ and-when it is | beaten to perfe& palte,rowle iethin, Wf and cutit round by a Charger: then | } {fet anedge onit,as you do ona Tart: ) |then. dey it inn Oven-or a baking | ” | Pansthen ice it with Rofe-water and | / fugar , made.as thicke’ as batter for Fritters : when isis iced, garnifh it with conceits, and fticke long Com-. fits in it, and fo gild it,and ferve it. Tomake afl forts of banqueting Conceits of March pane fiuffe, | fome like Pies Birds, Bas~ kets ,- ana fuch like, .- and {ome to print. - wishmunldss Akea poundof Almond Pafte | made for the Marchpane , ‘and | dry it ona chafindith ef coles, I you fee ic wax-white.: then you | | CE ee may [oe = sy and Gentlewomen, | may printfome with moulds, & make | fome with hands, and fo gild them; | then Rove them, and you may keepe jthem allthe yeare. They be excel | — tent good to pleafe children. To make all inde of birds and -beafts to fland ow their legs - incafting worke. ™ Ake Barbary-fugar, clarify it,) » & and boyle it to the height of} - Manus Chrifii : then poure it} into your molds, they being feafoned| — 1 as for your Quodiniack:: lee them ftand a quarter. of an houre, and they will be cold, and then you may | | take them out and gild rhem, | | Lo caft all manner of fintage bo lowin turned work, and put thew in their colours, as Oven. ges,Lemans, and thelike. - Ake your fugar being boyled to "the height of adanws ( brifti, 244 pa oe "| Pueitinte your Alablafter moulds ,/} being made of three peeces turne it round about in your hand, while itis}. ~ | hots and when it is cold, take it out,| | | and pur them intotheir natural cos!) | tour, S ; Lo make Prince biskee bread. | T Ake a poutid of very firie Flower, 2 ae as much fugar thorewly fearced , ~ | One ounce of Annifeeds cleane Pickts _| take eight Egges, anda {poonfull of | Muskadine , and beat all into batter |) ‘as thick as for Fritters :. beat iethus f) j ina Bowle one howe: then pur it | ‘into your coffins of plate, or frames of wood, and fet it in anOven, and |= et itremaine there ohne houre: you] may flice fome of them when they be]. adayold, anddrie them again upon | | urdle of Wicker:you may alfo take |} me of your leaves, and wath it over | ™ ith the yolk of an Bgge beaten with |) palitele Rofewater, and whileic is} — green, caft Biskets and Garrawaies Pere. en < mo ars ‘ a Ne nn ee SS ee |< TET AT —- and: Gentlemomen, Jjonit, anda litcly white Candy, and } Ajit will thew as if it did haile on it 34 4) then fpot itwith gold, and give igo | whom you pleafe. bs ee To make the ufuall Biskee fold) | at Confit make. = “FAkr 2 Pecke of flower, and foure | ounces of. Coriander feed, one j. ounce of Annifced,take three Egges,p ‘three fpoonfull of ale-yeaft, and as} 4) much warm water as will make it as} I| thicke as Paftefor Manchets; make} ‘it in.a long Rowle,and bake ic in an} Oven one-houre 3 and when itisa} day old, pare it, and Mice it, fugar it} with fearced fugar, and put it againe || into the Oven 5. and when it is dry, take i¢ out, and new fugar t¢ againe , and fo boxir,and-keepit. =~ - — AClferfor Ladies | > —. Ti f) make an efpeciall foeet Powe j der for (weet Bags. + | MptAke of the pureft Orris - one} i poug@, of Red and Damaske fl Rofe-leaves, of each two oun- | ices, of Cloves three drams, Corian. i der feed one dram,Cyprus and Cala. ~}tus of each halfe an ounce, Benzoin | land Storax of each three drams, bear | _}ithem. al) {aye the Benzoin and Sto rax, and powdet them by themfelves | j and mix it with the ref of the pow-. |” } ders then take of Musk and Civet, of } ‘| €ach twenty graines , Amber greece. ten graites.mix thefe with a little of | | | the forefaid powder witha warme +} Peftle, and fo by little and little you} ) May mix it with alf the reft } and fo} ith Rofe-leaves dried you may put | into your fweet Bags, and fo keepe them feven years. . and Geatlewomen, To make an excellent. Marme= lade , which was given to Queene Mary fora . | Newyears gift. Ake a.pound and ahalfe of fis | : | gar, boileit.witha pint of faire | — AT water,tillit come to the height} -of Manus (briffi : then take three or |. foure [mal] Quinces,one. good oringe | pill, both very well preferved and finely beaten, and three. ounces bf | Almonds blanched, andbeaten by} — themfelves , Eringo roots preferved | ji two ounces.anda halfe , ftirre thefe | with the Sugar till ie will not flickes 4} | and then at thelaft,put in of Musk& A Clofet for Ladies {Zo make another fort of Marie~ lade very comfortable for any +, Lerdor Lady what/oever. | Take of the pureft green Ginger; || | _ &x drammes,ofEringo and Sate- |} fon roots , of each aneunce anda} halfesbeat thefe very finely,and draw . them with’a filver {poone thorow af haire fearce ; cake of Nut- kernels} | and Almonds blanched , of each an} ourice, Cocks ftones halfe an ounce ; all Reeped in honey twelve houres, & : | then boiled in milke, and beaten and | mixed with the reft; then powder } the feeds of red'Nettles , of Rock | of eachone.dram; Plantane feed | halfe a deamme; of the belly & bac of afith called Scincus marinus,three | drammes; of Diafaterion,foure oun- | $3 of Cantarides, adde adramme3 beat thefe very finely, and.with the. r powder mix it :. and fo with a. f Sine fugar diffolved in Rofe | and Gentlewomen. water, and boiled in Sugar againe, | mingle the powder and all the reft of : '| the things,putting in of leafe gold fix || ‘| leaves;of pearle prepared two drams, ‘| Oyle of Cinaman fix drops and be-: ‘ling thus done, and well dried, putit} ‘|Upin your Marmelade boxes, and }> | gildit, and foufe icat-yourpleafure. | LBA abt hey Wie To make a blanch for any ; Las Ladies face. Stele T Ate of white Fartar two drams, | ™ Gamphire one dramme, Gope-} tashalfea dramme , the whites of} foure Egges, juice of two Lemmons, oyle of Tartar foure ounces, Plantan | water as much, whire Mercury a pe i) | - EM, I yy ~ — AClofet for Ladies jtien over night wath her with ir, and| in the morning wath it of with brant and white wine. . ‘|Tomake printed. Quodiniacks of | Quinces, a ruby colour. eget them a pound offagar, and} i __ | fet it boil till the fruit fall to the bot.) ‘| tome of the Pan : let the liquor. run thorow a ftrainer into a Bafon, and iat it into a faire Pofnet, and let it Boile tillic come te its colour an thickneffe : then print it with yo moulds : and you fhall know when isready to print, by rolling a lite upon the backe of the {poone, and you fecit will and ,’ and not run downe print it. In like fore you ma | make your Quodiniack of Pippins yout Pippins will hold all the eat f eee an meso Ree, _ . y : : y is " a ~ ae and Gentlewomen. To make 2) nodsniacks of Raf ee i | pices, or Englifo Corants, | ah Ake Rafpicesripe and well co- - loured, and put them in a difh, ~~ and puttothem foure fpoonfull of Rofewater,and.mix them together wwith the back of a fpoone;them wring | the liquid fubfance chorow a linnen | — ‘cloth : feafon it by your mouth with | — fugar till.icbe Sweet enough 5 then | boyle.it on aC hafindith of coales in a difh, till ic be ready to print : then | print it in your moulds, and bex it, and fo keepthem. eek b "Here end the conceits of Banqueting. | | Your Moulds muft lye in wacer {one night before you ule thems and | 'an houre before you print with them, take them out of the water. - eo ee COR — A Clafet for Ladies hits Padacdart, CaNCSY AED Aqua Caleftis. Alc of Cynamion fix ounces ay Cloves one dram, Nutmegs one dram and a halfe , of Gine er two drammes and a halfe : allingale one dramme and a half Cubebs two.drams, Calamus roo one dram, all brufed and kept ing papert then take of Betton’ a fag flowers, of each a handfull; rum, Penniriall of each halfa hg f bruifed likewife : then take of} peices of Aromaticum Ro. {ai Scie Sea en Re and Gentlevomen. farum three drams 3 Diambre, Dia- /}margariton frigidum, Diamofcum |. | dulce,of each a dram and a halfe:you || -muft pur all thefe into a gallon of fpi- | ‘| tit of wine,and fteep them three daies. } and three nights, fhaking them well. |) every iw > and then diftillitinyour4 | Limbeckss ‘and when itis diftilled., { you muft hang halfe an ounce of yel- ‘low Sanders, and twenty-graines of pe | Musk and Amber in it, To make Cinamon water, Ake one pound of the beft Cina. : "7 Ake of Rofe leavesone deam,Bo- © rage, Buglofle, Violets,and Rofe I a A Clofet for Ladies mary flowers,of each a dram &ah: If, | ‘Spikenard a dram,cinamon 2 oun 5, ‘Ginger an ounce, Cloves & Nutmegt of each halfe an ounce,Cardamons | dram and a half,Gallingale a draz s, Cubebs a dram, Pepper three dram Annifeeds, Carrowayfeeds,and Fett ‘| bell, of each an ounce, Lignum Ale _ } half adram,Corall and Pearle in ~ | powder of each one dram;bruife the and pur them in a porele of Aquayi and a quart of Sack, ufing it in ever refpeé as your Aqua Ceeleftis, To make Balme water. TAs Balme., dry three. ounce _® Time, Penniriall ,: of eachi 0 QuNce,-Cinamon four ounces ram of Cardomus, Graines halft | ‘ounce, {weer fennell feeds ano nce Nutmegs & Ginger,of each a draf Gallingale one ounce, Calamus,ai ‘Cyprus, Cubebs and Pepper, of ead © drams,-of Caper roars halfé dim, of Diptamus one dram, b foure ounces: bruife thefe,and diftill] it witha gallonof Aqua: vita, as the | refisbut when it is diftilled,you m colour ie with the herbe Rofa folis,| or ele Alkanct root. : q Wormwood water,» y Ake of Wormwood two oufices | 4”. and a halfe; Sage,Bittony & Rue ‘| of each half 4 handfull,Rofemary tOpsity ahandfol Cinamon.3-ounces, Nu | egs half an ounce,Cloves & Macegl of each halfe a dram ,- Ginger anf ounces Gallingale, Cubebs and. kenard,of eacha dram and a half. ‘Scordium halfe a handfull: bruif ¢ _ Lthefe , and put them into a potile | Sacke, and a pint of Aqua- vite, ‘an 3 p them foure and twenty houres, iil them asthereft. uN and Gentlemen, jabs Prcbb bat de, 3 HERE BEGIN. _ Gonferves, | © To wake Marmelade of a. Quintes. * Ms a PR" Ake your Quinces,, afd boyle | -them tender 3 then pare them j : ' ap cut them te the Oe then | 4 draw the pulp, that is, the Quince, | | thorow Ai fearce, and weigh its | to every pound of pnip, take a pound | of clarified Sugar, and boyle them |) | together till they. come toa perfed | [colour , purting tothem imthe boy- | ling a little Oyle of Cinamon; and; | _; when it is boyled. enough, , | will not fticketo the . | into your: Marmelade- Boxes, a your Conferye mutt not be boyled obigh ip any cafe, for then ir will net be fo good, : - To aes Conferve of Redand | « . ‘Damaske Refes. § you can ger, and clip whites from. our Violet Flowers, ais all the blew flowers, and } eep hou: and weigh them,and | { oO every ounce of flowers three | pss of refined Sugar,& beatthem | lablafter Mortar, till they be €,&. then take them up, & pu thi and Gentlewomen. them upon the fire till fuch time as | & fearced 1 ounce,of the {pices of }drams, of Gum Arabeck and Draga- | white ftarch halfe a dram,Annifeeds: | with the reft :- then take of Sugar fix _| Ounces, of Pennits, one ounce and a halfe, Sugar-candy one ownce pow- | ftéeped in Rofewarer,and beat itinto | pafte,and fo make 1t into long rouls, j and fo dry them and keep them, : Tomae Conferve of Borage fuser, "them into an earthen pipkins and fet yn Ake Liquorice powder finely | | © Diadragaganthum frigidam 2 1) fthey be thorowly hot,& thentakethé | of, and put them vp and keep them, | i ; To make Pectoral yowls for the cough. i ’ gant in fine powder, ofeacha dram, } in fine powder one ounce, mingle ir | — '| dered and mingled with the former L powder = then take Gumdragagant | — J Ake of your Borage flowers well | |” coloured, & pick the blacks.from | | | OE E Gra Bee them { AG Lofet for Ladies them : then weighthem : tocyer y | pounce of flowers,you muft take three} Ounces of Sugar,and beat them toge- therin an Alablaiter Morta¢ witha] wodden Peftle till they be very fing, {fo.that you cannot difcerne any fug: in lumps ; then take them out; a put the Conferve into.a Pipkin, an j heat ic thorow hot: and having thus} done, put them up,and keep them al | the yeare. ae ke 1 To make Conferve of Rofemar ~ flowers, ' Ake your Rofémary flowers, fresh} and good,and pitk them from th | v §feen tuske: weigh them,and take.to ie : ty ounce of flowers, three ounces} 1 a ugar Candy, and beat them very, i ec) €, uling them in every re(pe@ yt 1 did your other Conferves. Al e your Buglofie. flowers, an ~ Picks them as you did. your Bo and GentlewormtR.” _|rage fowers, and then weigh them, | } and to every ounce of flowers , you -}muft take two ounces chery _f and an ounce of Sugar Candy, and} | bear them together till they be ex-} h _| ceeding fine,and then fet themon the | | fire to diffolve the Sugar; and when | — | it is diffélved, and the conferve hor, | — | puc it up and keepit all the yeare. ©) Tamake a Pémander. : 3 | Take of Beazon one dram anda /” halfe, of Scorax halfe 4 dram, of : Figain Aloes ia fine powder halfe [i |a fcruple, of Labdanum halfe an} ounce: powder all thefe very finegand} | |fearce them thorow Lawne : ; a then take of Muske'a dram, Amb: greecé teri praines, Civer ten grains and diffolve themina hor Mortar “with alittle Rofe water, and fo make them into a Pomander, putting into | itfixgeainesofCiver. i make Conferve of Barberries,| Ake of your Barberries which } are very red andtipe, and picke | them from the flalks, and chen wath them, and put urito them aa vie deale of faire water, and fet} | them on the fre in an earthen pin, | 1g and fo feald them;and being thorow:| \ ly fealded, pulpe them thorow a fine} { { fearce, and to evéry pound of “Pulp, | __ftake a pound of powder Sugar, and} boile chem cil it be enou b, thacis, |) Lic will cut. like Marmelade. -. | @ make Conferue of Cichor . Ay e St eae F Ake of Cichory flowers news atheredy for if you lee chem lie ut one hour or two.ar the moi, will lofe their colour, & do. you} ittle fervice : therefore weigh |) prefently,and to every ounce of | s,you muft take three ounces: ble refined fugar, and beat the ae to ns ts Tb SS REFT — SF ae Se ped ee cen comers and Gentlewonen, ‘ptogether ina Mortarof Alablafe | awodden peftfe,till (uch time ast] »be thorowly beaten:for,the beer | flowers and {ugar be beaten, the | cer.will your conferve bes let thisval- | | waies be for a general rule:and being "| yery well braied, you muft take them “up » -and putit into achafer clean ‘\Acoured,and fer it on the fire tillicb Vrhorowly hot: then cake it off, and} {put ic up, and keep.ic allthe year, | | To keep Cucumbers iw pickle | fh =. 2 all the, year... |) yak four.gallons of Conduit wa- “ter, and put into it three quarts of | | bay Salr, ewohandfuls of Sage, one} handfull of fweet Marjoram, and] _ ~ | foure handfuls of Dill: lee chefe boil} _ |tilliccometo three gallons,and then | — fake ir off;and when it is almoft cold} \ 4 put anhundred of Cucumbers into the Liquor, into a Butter barrelijand.| _ | keép them allthe yeare butlooke} — | | that alwayes che hearbes lye ups me a. See AClfit for Ladies | then and-thus done,it will be amoft” cellent Salet with Oyle, Vinegar and Pepper. i " os de exceeding fine Pik uled for ' the Gewt. q Fake of Aloes two ounces , Ma- | qi i | ™ ftick three drams, Agrick half an | founte, Ginger half'a dram : let thele | | be powdred very fine: them-take of | jthe extraGtion of Rubarb. three [ J 3 “A medicine for the Gowt. | Cloves, and as much of utmegs, | flip foure fnailes;and put them © an earthen Pot,& fprinkle foure five handfuls of Sale upon them, & | en put to them Sage,Rue,Worme-’ and Hylop, of each four = ‘ ere eels, and fo diftill. nen -e and a you have diftilled them, put ro them “aquart of Wine Vinegar, wherein a Lounce of white Mercury/is diffolyed, and fo bathe the place infe&ted wir the Gowt,and it will tale akon pre {fently. , | Tio make frp of Pomcieron, re Ake Pomcitrons, and cut chefs | istay “halves, andjuicethem, burbe-} ware you wring them nottoo. hardy} left it be fimy; and then take to eve-} ry pint of juice three quarters of a} pound of refined {ugar, and boyle i sty ‘in at earthen’ Pipkin till it.come to} the height of a firup, and cake.heed | in any cafe that you ‘boyle it not on{ -|r00 hot a fire,left ic burne: and then,) _ | wheniit is boiled. aah erty a aad sate it, a the ge . ( ‘g bist romake firup of Violets. "Ake your Violets, and picke the "Flowers and weigh them, and’ then put them inte a quart of water; | and ftcep them upor horembers un- | till fuch time as the flowers be turned | _} white, and che warer as:blue as any |) | Violets then take tothat 4 quart of | | infuffon,and foure pound of clarified |) |fugar, and boile 1¢ till it cometo a | fitup , fcumming and boyling them | 7 on a gentle fire, left itrurne his co- | irs and ‘being boyled,put the firup |” ee? ot make frwp of Liquoris, +e Ake your Liquoris eight owtices, |. t & (Crape it very clean, and bruife. [ ery well ;°and maiden hiire’| © ounce, Annifeed & Fennell feed"| ch halfe an ounce : fteepethefe | foure pitts of Rain-water halfe a | and then boileit toa aioe acs take take a pound and a halfe of clarified | fugar , -and boile ie with that liquor | till it come to afirup, and then put up, and keepic. iat ay zo make Jirp of Hore-bosind Ake of Hore-houndtwohand-} fulls, of Colts-fooc a hand-| ~ full, of Time, Pennirialland} alamine, of eachtwodrams, of if loris one ourice and ahalfe,of Figsf d Raifons of theSunne, of eachi Jtwo ounces, Piony kernels aquarter{ of an‘ounce, Annifeeds and Fennel} — eds, of each a quarter of an ounce: bile thefe in a pollen bPBive water J illite come to.a portle or-three pints, | and then ftraine it, andtake three | pound of fugar, and three Egges,and} clarifiethatliquor,andfoboyleitrof afirup, and fokeepe itallthe year, f Tomake frwp of Haiden- haires TA ke of Maiden-hair fix ounces 4} _ of Liquoris one ounce , {craped | and fics perrele, pithefe-twenty four i! houres in four pints of Conduit was i, ter, and then boyle themto a quart if and then take rwo pound of aif i| ugar, and. boyl it with that liquor \ na gentle fre of Charcoles, till) a ome to 4 Sitn {cumming it very 0 { p> | ten, that it may be the clearer ; fo ir ane Cat 12 the carer it is, the better it is, 2 i Bee | being boyled enough, put it up. : « Tamake frup of Hyfop. ay | PrAke of Hyfopone handfull ,’ of i |” Figs, Raifons, Dates, of each a By! unee,of Calamint halfe a handful . Freneh Barley one ounce > boy thefe in’ three ‘pints: of watert wart, and then ftraine it, and the rifie it with the whites of two Eg fi | andtwo pound of fugar, and fo bau | > ae a and Gentlemomen. | them to a firup : and being bayled | || nough, keepthem all the yeare. | |To keep C hervies all the year yt 3 | bave thens at Chriftroas, | TAke of the faireft Cherries yoo) | > can gee, but befurethatthey ber | {not brunfed,andtake them, andruby i | {them withabinnen cloth,&-putthem} Jinto a barrell of hay, and laythem inj) ° Jranks , ‘firft laying hay in the bot-]) ‘}tome.,. ar.d then cherries a and then. bee | y againe ¢ and then ftop thtnyur i ofe,.thatnoairemaycome meare( Be ie ‘| | i I) lay have Pater "Ake your Mulberries which e -& Vety'ripe , -prefit ote the -juic | -- from them thorow a linnef Ah loth oe ee Scteaad ri; : a every pint of juice,cake a pound of fil a gar,andboile ir to'the height of a fire i | up.and then keep it all che year long: ate | andif it wax any thing thinner, @ a -| moneéth after you pucieup, boileit ie _ | @Baine, ‘and then pa ic- up. 4 f Fo make frp of Lewons, i 23 abe tee risk our Lemons, and cut them ~~ inhalves , and betwixe your fin gersjuice them, and the liquor that runs from them will be very cleareé then take to a pint of juice, a pour and a quarterne of hard fugar, wh ry white, and boile it to a fru dit will keep excellent welt. a, iit Gentlewomen. — Ake of Damaske-Rofes, and|~ pull them,then take a gallonof| water, and when the water is t,put ina good many Damask rofe aves, and cake them out when they k white, and dofo ten times,and | en the water willlooke red: and} then, to every pint of that liquor, puc | awhite of an Egge, andapoundof| — fugar, and clarifie it, and beul igto a: firup, and keep ir all the yeare. The} pecker the firupis, the better it will) i keep. a ee ee t To make firup of drie Rofes. : || "wr Ake of red: Rofesdryed:-foure | 9) ounces, and infafe them in a quart of faire water upon hoti} embers till the Rofes have loft their: | colour : then take a pound halfe of fugar, and clatifie your li guor | ee We, 16 bi hat you: gees, ant st pon too hot twill lofe heightof a firap Ladies y cafe, pu firu then i hiscolour, and bee ing, ‘J quor and fugar with two E heed in an ! fo worth no- thi ile itto the se] but take heed 1 1% a-fire then.b fet not ay and Geutlevomen. i Awvomasin Travel | to makeberhave . Threwes, ‘Ake corall; amber; date ftonés, | 3 Pearle; Piony feeds , Saffton, be }.. Commine.: beat allsthefe- in| fii owder, and putitintoMalmefie,| nd take Unicornes horhe,andputit} ~ =| ito a {poon with alittle Malmefie,} fi d give it to Wer , and prefently le 4 Chofes fs Ladies |a Meticint fer the falling | 7 the Adatrice so the beirial - place. ‘Ake Chickweed, “and feetinit | ~ an earthen pot:then lay of it uf apeece of {carlet, as hor asthe pi may fuffer it :lether take ito t ne ae place,and as one plaifter cod o lay another and ufe rit. | Awother ‘fer.to be taken to # | | Nevill , and to the backe, a: gree ageiot the Navill, |. forthefame Ake ared Onion,and rot ig 3 then take of Allyfa ‘bruife them in a wood » and'mingle the Onlon and ¢ es feeds togerber, and lay it ece of linnen cloth : - lay Navill a little warme : and Gentlewomen.- Vhours:then chasge ir,and cake anew ‘one till ic be whole. 1) Icis good for the Mid-wifeto hold} i Musk below (tyed ina little Lawn). i ‘to draw down the childe. a iy ‘Take Torch- wort, and lay a leafe.| ( | of it co the crown of a womans-head | - Hi ' yam, to ftay other Howers. | {i Amedicine for a woman after Be buorden,if need ~ 0 ae ae [Pes Sothern- wood, and wath i ie ‘ cleane, and ftampe it, and ftrain | __ itin rong Aleyand give ve. co} warine, Bs : ‘rity the whites tw wii + Hemlocke in frets “Swines| ed peace : laywashoe a9 che = a. ity co the feet place, eS: 6 Se ae A Clofes for Ladies Kav | For a Tetter. | Ake Oats. and feeth them in wae! “ter, and where the Tetter is, hold} over the reck thereof, as hot as may be, laying acloth over it, to-keep in ‘Ithereck, fothat the cloth doe not touch the Vetter: ufe this five times } morning and evening, i Shite Ach that ts newly come, sesAke Boores greafe , ¢ _§. and wax,and boyle themall t |. gether,andfomake a Sear- clo ‘ thereof, and lay it to the griefei: For « Felon or « Handsome, La arate DE ae ~ ES GY ‘ > Ake Herb grace, rufly Baco _ ¥:fowse Leaven,and Saailes that! ithethelsion: their backes, cak them out of their fhels,: and beat: ef together,and lay it to the grie ~~ etnias rer er re and Gentlewomen, - > | F orto heale any, if they be foal é ded with bot liquor. de . hi | |, Ake Alehoofand Avens, fheeps j (| fuet, and fheeps dung,and Goofe | - | dung,and when you have. wathed |. th | the hetbs , breake them alrogethera } atic firain it, andmake plaikters thereof |. | and lay ic to the grief:warm jt alicthe | | when you lay itto,laying new plafters | | f0 ittwice aday-: youmayrake the | Juice of Houfleck,ind fallet oil, and | water,and bearthem ropether, wa | the grief before you fe this plaifte t morning and « ites of Egs beaten j/ Venine & two w ae a Doe ate ico land drink a dea eh Be? ee ‘ Rok A Clofit for Ladies : A weditine for thems that are iat given to bleeding. Ake a poflet, and take of the curd , and take Liverwort,, and | | _ | beatit,and put the juice thereof into | | the poffer- drink , and drink it mor. | ning and evening warm. an ah : : ‘Take Houfleck and Plantane; and noe wath them., but. wipe chem | ith acloth, and beat them, and. ‘Braine then , and put to the juice thereof Red Rofe water, and Wine vinegar,and womans milke and cake e herbs and put them inco clothes, dtyethe clothes with thred like a” eof bals, and you moft (when | oe ule it) have one co doc it for | inthe morning when you age in| urbed: and the party mul cake | s, and dip them in this liquer, |” © bathe your ecg and | ; For the heat sw the Kiduies. | \ and Gentlewersen. foone as one of the bals is hot with | doing of them, take rhe other, and fo. ufe ican houre everymorning, = * , ‘aad — Amedicine for the fone. : i! i y4 ‘4 7) | ewsAke Pellivory of the wall, : os "F sinalisgs Hollihockes, Mal- | ; oC lowes, Tanfie and Saxifrage , | © | of each a handfull : chop them {mall )) > | arid-quite themin a little linnen bag: | _ then take three pints of eréam, balfe | 4 apintof Malmefie,a quarter ofa pint | | ofruaning water,and tet them on the 5 | fire; and when it.doth{eethgthenput | ; the bag of herbs into the por, and j _ | when the bag is thronghly hat,wring | it between two trenchers over the | pot to favethe liquor: then lay the | 1: to the griefe as hot as you may | futter it ; and as foon as,it caoleth, | f hoi [make ithor again in the fame liquor, . | _\andfo apply itto the grief. A Clofer for Ladies ie For the Wormes, | “FP “Ake a handfull of Bafill mints,a te as much of wormwood, Peach | leaves as much, Featherfue a hand- |) 4 full, of unfet leeksahandfull: boile handfull of Layender Corton ,. them together in three {poonfulls of | | Wine- vinegar, and of his own water | as much, and quilt themiina bag, ts and fo lay it warm between his Na- | )j vill.and his Romack, . “¢ Ake Mallows and Saaeinand : Y feeth them in milk, and when it bath foddena good-while , put in fome'crums of leaven bread, & ibthem-well togethers “anda little [7 € you take it up,’ pur fome fallet’ 4€ into jes you multleric beil till Ecomes to a Poultis , and fo lay it to your brett: if you perce a See ' that ) that this wil not help your breft with- "| out it be broke,you mutt rofta Lilly / root, and layitto your breft where | you will have it break;and when itis) broken, you muft tent it with leave) ~ }and milke fodden thick together,and | | make a plaifter thereof, and lay itto | "| the place where it is broken:you mutt | drefle it twice a day, laying the p oul- ‘| tis -all about your bref, fitring the j|place thatthe plaifter lyeson > you _ | oft dreffe it both with new ponltis _ fanda new plaifter, twice every day, | till ic begin co heal, and then once | | aday is{wficient. iota an es 22) E i. To fianch bleeding ashe N, ofes , | Sa = "7 Ake Bolerminack, and the white | — | “ of anEgge, and Vinegar, and | | beat them together, and makeplai- | | |Rersthereof, .and lay them toyour) | | | Temples. tbe a Oe ae: s AGlfet for Ladies © s To fianch the bleeding sf.a . gens winds 4 aoe : + *Fste of unfee Hyfop ,. and bruife | ata linle,and take the powder of -} _ the bone that is to be found i "Capers head, and firew-the far é| WB _| powderon the Hyfop, and lay it i ‘the wound, : Another Sor to flanch the. blese - ding of 4 wonnd, ie te ‘Take Hogs ding hot from the Hog he ~, with fug ar,& lay it to the wound, pa weakne ff? in the back, ie “Ake Claryand, Dates ; and the | | | | pith of an Oxe, and put them ro- | tA __ gether, & rhen put them co your | af am, and Egees, and grated bread, fry them cogether, and flrew at On it,and eat it in the morning lig, and you muft puc fom white } ~ Eee - * "Sane RE: SOT ae PEERS Y 2d Gocae and Gentlewomen. _ | Sanders in.it.alfo when youtemper. it} Be) togerhiers site 2 phe ee For thewormes. T Ake Mares milk, and drink it a9} th hoe as you canhaveit from che] _ | Mare, in the morning fattiog. © ge. || 4 : J t 4 | i} 5 Ae To kyow wherber « childe Lath | 3 she wormes or mo. W Ake a peece of white Leather, and peck it full of holes with | ") ~~ your knife , and ‘rub it with |- | Worm-wood, and {pread hony on it, | | and. &rew: the powder of Alefacka- | '| trina, and lay ie on the Childs Na- |. | vill. when be goeth co’bed, and fhe | | have che Worms,the plaiftcr wil flick | _ | fat, and if he have thena not, it will 1 Bi falloff. foicip si 7) eae A Clefisfor Ladies fl SEES Saree : ee we that i brusfed with a. FAR. "Ake flone pitch and.beat hand drink it with white wine or} fack, or Malmefie ; and if you | ve none, chen take fore orher li- or: then melt Parmacity ; anda: nt the pane where the bruife i iS. |For, the Wind. r slink Pes “a peeranar it er Weenies SSPE fe ern “U ke Par fly- feeds,and brnife thems | [ . ra feech them in fack, and drink {i “A eikek an grateies: dl it with Conferve of red} S$, and earthereof every. Senih : ‘Di patting prety quantity, 7 and Gentlemomen, = oe , , Bis et ; ; q * ‘ 4 eA water to walh a Sore... | "Ake of Plantane,and Wood. bine (| 7 leaves, and white Refes, and fill {_ i i ” | bhem together,and when the water is | {| j filled, puta quantity of Camphire{ 4 into it, and fo let it lye in the water Le S}continually, aoe For the foriskong of she finemss: ei 4 | an Ake the Marrow of a horle bone, | and the crops of Elders, and a5} much of Sage, and chop them toge- | therjand boil them in the Marrow , } | |-and then ftrain out the herbs,and pu ' | £0 the liquor one fpoonfull of hon} 1 two fpoonfuls of Aqua-compofita | anda quantity of pepper, an .againyand keepit for your ule For the Piles, [Take the quantity of Ragworr,an ‘| aquantity of ground_Ivie > and Aclofisfor Ladies y ithe marrow of the hinder leg of a ) | fBullocke , and beat the marrow and |) ) phe Berbs together , and boylethem 7) Jona fofe fre, and Rraine them, and | G & keep it foryour ale,’ : i: S ef falve te take dead fief ons.” eee: orafere., sg | a5 J Igeg a fpoonfull of Vinegar, and } | & afpoonfall of Hony,and a quan- } } __ tity of Verdi-preace,and as much | | Allome.and boile all chefe cogether, | and keep ic for your ule. | a Fer the fuying of the Flax. | "Ake a newlayd Eg, and take off alittle of the top of jr y and} re ouralictle of the white, | up the Eg with Aqua Com-} nd itir itcogether, and roft| fup up the Eg in the morning } faiting : till you be well ule thie. | 2 Another for the fame. 14s you doe eat it. . For the’ Gowt, a ‘ ufes you mult cover-the por very-clofe and Genslewomen. aie Ake Rice poteage with Almond-| Mri : oa cat not blanch the} Almonds , and make little bals of | _| Virgin wax : make them leffe than} '| Peafe , and when you doe eat of the! _ | Pottage , take-three or, four of the| _| Bals,and put them in every fpoonfull | Henbane, and break it, & puritinto| ir, and {et the por in theearth aliche q moneth of May, and it willcometo! ~}an Oyl ; and arthe end of May, you| | mufttakeit up, andkeep itfor your) | when you.(et itinthe ground; and | | when you anoint the grief therewith} ft || you mult dee ir againft the fire. | A Clofet for Ladies. «Bor the Piles. \ yak Mactlemadt Bete . ad dty ™ it,and beatit to powder,and then | put it into a chafingdith of coals,and | et it in a chair, and fit over it, For av cAgue, : J F it befor a childe,take two fpoon- | @ ~fuls of good Ale, and feeth it, and | {cum it, and 1 {poonfull of the firup | ‘Jof Rofes, ard let him drink it luke. Ve arm; iffor an old body,then take | © oonfuls of good Ale,and two | Is of the firup of Rofes, " Tamske & fel Chee, uantity ef new Mik, and ‘ivion the fire, and/let it boyle, | ehalfe adozen yolks of Egs Pbearthem , and Rit themin th cep it ftirred till ie be tuke- | wee £ 25a 2 and Geutlewomen. warm, and then put Ruane into 7" i and ftir ity and let.it-ftand till it bee | {gathered together and take up the} s. Curd, and putinto it Cinamonand: Ginger, and flir ic about and make | } difhes ‘Of it, as you think'good; * ! | cA medicine for apeftilent Ague,) i or to drive any thing from Bie {i > 6 the hearts, 4 i Ake a Poflet with white wine,& } take away ‘the curd, and take] | | horfe dung of a ftone horfe,, as hor! .| as you.can get it from the horfe, and | ftrain it with the Poflet drinke, and} | .| puta little Mithridate , and Cardu | i Benedi@us water, and Unicorne my horne: and if youhave noUnicorns} _|horne , chen'put Ivory or 'Séashorfe} tooth and give it:to the fick t@drink | faiting in the morting; warming it, | and you muft put the Unicornes | | | horne, into.thefpoone g. and take i s with Some ef:the: pofige-drinke a r a 4 Chofes in Ladies andfo drink the Pofferprefently after it & ufe this two or three miofnings. |” — A medicine for the Sorenege v8. the threat that. commeth with the Rhame. ; Te halfe4pine of Heng. fuckle | | _ ® water, -and two Jewes eares , of | Plantane’ and: Sickfield halfe a] ‘handfull, & a few Columbine leaves: | hefe muft be fod se as much white | ugas-Candy as will bring the lie) mor to a Grup: youmuff put in a lis+)) le Howell, Cinawon, and fo take ity) in the morning, andi in the evening, J t fuch rimes as your throat is dy: 7 ther far the. faking of ra ‘waleys 5 ata | Se 1 Aclofefor Ladies” (leaven + boyle thefe ina little new i milketillit be thick: thenlayicon) | | fonre fine clothes, and fayonecloth) "| to the nape of the neck, and another) | tothe throar,andto each templeone,| _ | and binde theclothes,and do this as | _ | often as need fhall requiresfor it hath _ | been proved. Kk A [alve for a green wound. | 7 Akca pound of Rolin, halfe'a} ! ; pound of Wax, foure ounces of | — +}. old Swines greafe, one ounce of | || Verdigreafe: boile them all together | i ‘upon a foft fire, and frain them. vs % || Awater toheale all fores in legs, | ee, And uleerso Pe a Fie ye Ake a pound of Roch-Allomé,{ - 4 ounces of green Coptras: beat} | them fomewhat{mall, and putthem | in apan on the fire, ever ftirring) shemill they be moltenand dryed| | ~ agalpadam ||.) b ot) y OES. SAE sands eee ee a againe ready-to be powdred,ind beat} ___; them againe in fine pawder,and keepi= ~ {them to your ufe: When you willl “| | make your water,fet a pottle of fai | Conduit water ovet the fire, till = peileth faft:then take it away,and as _ |} foon as it leaveth boiling,caft abroad)” your powder onthe water,the which} | will make it to’boil :.as long as yo _ | water riferh,fo long cait your powd { ins and when it leaveth rifinig,and black in rhe bortome, then it is pets fed: then,if you. fee a dangerous fo leg, frft cat your powder prefen thereon, and lay thereto three or fo fold of linnen cloth wet in water,2 roul it up,do fo sill the Ulcer be cles ‘every good water for afore SF Ake of Conduit water.a pint,on€ ~ handfull of Hyfop,of white wine; “and of Almonds a pound, of Rofes’ three ounces:eeth them all together: Ss t and. Gentlewomen, till the herbs be tender’: then take ir | - from the fire and: {train it, and keep|_. ‘it for.yourufe; you muft alwayes} — i wath your mouth, and rub is after it eat, and in the morning, aia} ‘| [et Caftle to breake any fweling| 5, that isveady so break; | [ TrAkeof Comminesof Hyfopand| of quicke lime alike quantity: } ie ___ bray them together ina Mortar,| Vit be very fine-s when you would|< — Open an Impoftume, lay it as big as} he an hafe)l Nut upon thenext place ,}) pand binde itvery hard, and let ic re- | Maine there ghoures > thenteke it} off, forit will make the placedead,} and then you may lec our the matter | Without priefe tothe patient. oA Catitis Plater, Ake of Littage of goldppowdred | © very fine,common oil, hogs greale * “4 ie ie te aa © Vater ay a hed : 4 hi a) Bll So and Geatlewomen, | ' | 2 pound.white Coperas four ound | * .{ put them alrogetherin a brazenpa if | and feeth. it over a veryfofe fire: i i | coles, and try.it continually un il ) _—_— | Come to abody; and in the-boyli {you muft caftinto ic one ounceo | good Rofe- water, or two,: and noW! _. | and then a fpoonfulls; and wheni | ome to a ‘good body, take it of) | -}the fire, and ftir it tillit be cold, a {teady to be madeupin a rowl ,a ~ 4 thenmakeicup.e> 2) 0° fe ruaks Popilier: q FAkeof Populies- buds a peckey: > hogsgreafe foure pound :. feeb] thenr both togerher a quarter of ail] houre, and then take it offjand ita ittif it be.too thin,put in a litle we 2 Bafilicons 2 Ake Pitch, Rofin, Wax, Sheep fuer, common Oyle, a hke quam = ‘ ; ana Gestlewomen. ity: beac thofé fmall, and put them {| a brazen Pan, and meésthem all | together: then take them off the fire, aad {train chem thorow a coorfe lin- fen cloth, forthe Pitch will not be Molten : this is-good.for all manner | Offores ; and when you will put in'a| t,mixt ic with ths yolk of an Eg, | © | Maturacun Ponkenis, TAke Onions, Garlick, Dow, Lilly | | + foors a like quantity : roait-them | alin a wet cloth under athes, and then put them ina Mortar, and beat | €m {mail this is goed for all Im- | mes cobreszkthem owt, | medicine so beal old ores, | ke Plantane > Bramble tops, 4 Orpin, Bettony,: Egremony, of 5 Of cach a}. of a peugd 5) fret: Hogges f and theeps fuer, ofeach foure | we meer OUNILCESS ata i __ founces:boil them all cogecher till che} | fjuice be confrmed:then train it,at tkeep itto raife fleth, and heal, fores. . A platfter tobealold Sores after) | they be made clean, and fil-” oh aedeacliad led with fre : TAk falter oylehalf a pint, Le ‘| ™ aquarter of apound: boil the jrill they’ be black, and keep them - your ufe, ® Rofes, Plancane, and fiill che ‘togethers and wheniir is ftil ke fix penniworth of Camphi Putit into a: quart of the-water a titin the {unne for ten ort Cebices _ and Geuslemomen, ) A Medscine for afore throat. | Ake apint of milk, halfe ahand-| ~ ~ full of Collumbine leaves, halfa| pedi of Gafell, and halfe afcore-} aves of finkfield, to Jews ears, and | Mila fo the party muft ufe itevening and| jMorning,and gargafe it inhis throat. | fi 4 Medicine that will heale any 1 wound or fore, andkeep it without proud flefhor — dead flefo. Ake halfa pound of wax, aquar- | ter of a pound of ‘fheeps fuer, a rter of apound ofirofin, andat inter Of a pound: of ee ines 4) fa pint of fallecoyl,two handfuls} Bugle which grows in the Wood, | , andfull of Smallage,a handfull of |, allowes, : abandfull of Valerin, a} dfall “of Grunfell ; andia hand- }, fBalme: weniger the’ erbs, | Me 7) "ae ‘ ? ‘ =a i : 7 i a Hi ce 4 aa af = } Pie tee Clofes fer Ladies thes it ftand till it be cold:then take’ way the {mallage from the borcom Athen take fome of your Balm-wate I), ) __ therbs,anid pucthe juice into the fore | | __ffaid thiags,being a while boiled:the sf feeth them together a quarter of an ‘4 houre: then take it from the fire,an : _jand put into it,fo much as will make) : \ it green, and let boil it tegether half a quarter of an hour, and (0 take irto your ufe. Pak , oe | of Giifer: Ake Camomile , Bettony , Dil a arena fry OIE eo = ge ‘ i) | Rellitory of the wall, Hyfoj ‘| | |Rue, ofeach a handfull: boile the He in che broth of a fheeps head , till i he broth bee very flippery : then) A take a pint ef the broth itrained,| ti) and put ewo of the Pils of Dra it) Feach 3 crowne weight and a hal: Discatholice, Diaphenicon, of am ounce; Oyle of Camox f Dill, of cath an ounce se) | I and Gentlewomen, ittle fale, and aglifter : if you will yhave it breake winde, put into the | “iforclaid Commine feed, Fennel feed, “Annifeed, of each bruifed two good andfulls, and boile all rogether,and | __ /ftrain itand make it as aforefaid and | ) put in the glifter, . ' take away the beat of a burm;, or ont of Afcald. yolks of them: then take a frying an, and put inthe yolks of the hard egges,and fo ler it fry till ic come to ‘an Oyle : then ftraine it, and an. oint the burne withall: then ral bladder, and annoine it with Sall, oyle,and lay it tothe burne, . ' To make another Glifter; PT Ake running water,two handfuls eu |” %€Carmon , a handfull of yal-} _ |lowes, a handfull of Worme-wood a A clofet for Ladies | | handfull ef Mercury, an ounce of} Commine , twoounces of Fenne feeds,two.ounces of Annifeeds: beat} all your feeds , and fet your herbs a” boyling, and ftraiae them, os A Medicine for one that 3 broken, = Take a quantity of Comfrey , _ & quantity of Kachome, a quantit of knotted graff: , a quantity of |” | firaine them in Ale , and then giv | the patiens the fame to drinke cold ‘trade him up with fome bol ft |) | fometimes. hold | jhand, | PPAke the crum of Manchee, and ; feethe it in milke till it be thicke: - 7 | then putin a peece of new Burter ae | — | bout the quantity. of a Walnut, or | — | fomewhat more, gee tie ! For the Rheame, ee ae) | > Te aa ae i BNO | (Ake alittle quantity of Maftick, | iv |. ~ and as-much Pellitoryof Spaine, | + cut in {mall peeces:few them ina lic. } | tle bag of linnen cloth: keepthe bag | F fin your mouth till the Pellisory and{ | the Maftick be confumedjand{pet in} |, | the meanetime.as much asyoucan, |, el For the Teoth-acheand the ie Wt sje RBM Gs Oo jem Ake a quantity of Gumof Ivies}) | | {)-* putitunaliccle bag oflinnemthen| | ‘ iwer your bagin Aqua viteorVine-f) || | gar,and keep it in'your mouheillthe}, | i i ‘Gom ofIwebe Ee gc —_ ‘oildl Way Ue 4. % 2 a Re | lage A Clefit for Ladies -{ bagge over or upon the hollow tooth, A water for the eyes. i as a pintof white wine : then fy | heat a ftone called Lapis Cala-}) “ minaris, red hot, nine or tenne times in the fire, and quench it every time in the wine : the laft time you} guench your ftone, ftir tt about in the} -}-wine +s then keepeyour water ina cleane glafle , and let it Rand, ufe to | put it in your eye one drop or two, morning and eyening. ia 4 > For the eyes. : i "Ake Rofemary, Houfleek, ret "Tyeseeli, and roaft an Egee, and | take oue the yolke : beat thele herbs together and raine them, «For she paine in the bead. ke of the beft (allec oyl yon. can h getsand the flowers of wild es Sear Pee and. Geatlewomen. rofes, and put them into the oyl, an. then fet it on the fire, and ler it boil halfe an houre very foftly : then put | itina glafle , and fet it inthe Sunne | | three weeks, and then rub your tem- | >| pleseveningandmorning. E. C4 : | 4 Gargas for to purge rhe head Ps Ake a pintand 3 hal for "Wine A a vinegar, Muftard feeds, Ginggr,)\ _} ~ Cloves, Nutthegs , Pellicorys; roots, abour the quantity of one} | ounce ;. whén they are beaten, - put it) into theliquor , and ftir them toge~ | ther forthe fpace of a weeke safipeni? 7 _ | gargaffe it every nrorning Sefore youl) | ufe the oylto your head, Forapinand armeb | \ A Clofts for Ladies ; [ putic in with the point of a pin : for’ "the bigneffe of a pins head is enough |) ‘at once. FE a ees ss Dieses SLE : For a Swelling. TP AkcB trrows greafe,and fothern-_ * wood, and Agua. Vita, and boil |= ‘fit together: and when you have boi. [ ledat, ttaine it in 2 pan, : For a bone ache, "FAke two or three handfuls of Ca £ momile, a quarter of a pound of }theeps fuet chopc finall , and a peece of dois pitch of the quantity of walnut,and a peece of leavened bread in it rumbled very {mall: boile it in | Your own water, till it be very thick, fF | | that you may fpread it upon a cloth | like a plaifter,and lay it on the place ; where the ache:is for four and twen. ee ty hours,and fo dreffe it three tines: | | if youdo, ie will cake away the ache, | ee AL and Gentlewomen. A medicine to heal an old fore “| i OF ANCW. fom e) ee TAtk a quarter of a pound of Ro- fin,and mele it in a pantill ic have left cracking, and then toke halfe as” much wax , anda litle Turpentine and fheeps fuet chopt fmall, anda fpoonfull of oyl Olive,and boiltiems| || all together,and when youhayedone | fo,firain them in a pail BE ca af make it up even as you will occupy: it, and draw your plaiftersthin, agd_ drefle it three times a day, tharisto; fay,.at motning,noon,and eveninng, | rill it be alavott whole: then drefleic) | "| but ewice a day, morning and eve= | | | ning; bueif there beany core that | | hinders the healing of it, take alittle) _ | Mercury, and put itin two fpoonfauls | | of waters and when the Mercury is |) | melted in the water, and congealed | | together, take a feather, and drop in” two or three drops, and lay-a plaifter upon the wound , and it will bris | forth the core, lege i Agee oe . t Seale ane. Bee aS Me y ey Soaks ari ae SSA ae 1 - Alfie for Ladies For as eAndcome, Ake halfe a dozen knats of a} * young Ozke , and put them in fire pin, and burn them to ared| } cols, and take Boars oreafesand fiat) | fuer, and wwo or three corns of falt and flampe them very fine, and { make a plaifter of itand-if it do draw -f and heale too fat, lay line under Aeath the falve + you muit drefle it twice in the Winter dayes, and thrice an the Summer dayes, The copy of D Stevens waters | “TAkea gallon of the beft Gafcoin. Wine: then-take Ginger, Gallin= }.gile,Cinamon, Nutmegs, Graines, | Cloves, Annifeeds, Fennell-feeds, | 7 Carroway.feeds , of each of them a | } dram weight: then rake wilde Time, \ -Hyfop, Lavender, Sage, Mints, ve ofes, Garden-Time , Pellitory of | thewall, and Rofemary, of each of |” re es ~~ 1 theme and Gentlewomen. 3 hem one good handfull, ‘and bray | heherbs very fmall, and fampe'the |. Apices all together Very (mall : pur ll together into she wine, and clofe tfaft cwelve hours, and ftir it divers imes : then ftillit ina Limbecke, ’ and keep the firft water, for itis the | ny beft : and then keepe the fecond, ' | for it is good, - but not fo good as the | | firft. k.c.: A dramme weight of the feed of Collumbine, bruifed with halfe a pe= } ‘| ny-weight of faffron drunkén with wine, ifgood forthe Janders: then] = goe to bed and provoke fweat : the | : “| flowers diftilled are good for the | : | fame purpofe,and againft fwownings, 4, Pimpinehe "THis herbe is good againft'the Pe= |e Rilence, to be taken fafting in a ' | morsing,and good againit the itone: "| the roots fodderi , condited'in fugar, _E §. .. ...ma - ¥ : i : : " 1 AClofet for Ladies may profit: them that have.cold fto- macks, and are troubled wish too much fleame,the collicke and ftaneé, this root any. way taken, is good a- gainft poifon,.. Moufeare,is hot and drys fome ule | | - J} to give the juice of this commo | .} Moufeare,, to hindershecold of a . | quartan Agyerfome ule to gather the ia roots in May,and dry it,and give it to ' | them that are breken ¢ it is good for _ > } the bloody Flix,.the greac ee } of the mother, for wormes both ouc- j ward and inward,common flixes, fo, i q | vomiting of cholcr ,..andfpetting oft i | bloud, and burfting,and {pecially for a4 fi breaking ofthe brain pan, b a 3 | - he |. Thejuice of Caftemary drunken, | ; killeth both fmall and great Worms f inthe bellysit is good for acold Mos 4 ther;it ftrengthens the ftomack,whe- ther it be drunken or laid to,and ftai-, ‘¢th vomiting:the herb of this nature, | ‘ ‘whether it be Arewed,or elfe perfume |” made SE 2 ace wre and Gentlewomen. | "_|'made thereof, drives away Serpents, "| and is good agaiolt their poyfons P| j and it helpeth and flrengthneth the head. To'take out the beat-of a burs. |. aoe the fat of Hogs guts and fheeps trittles, and beyle them , and pat them in a pot 3 this will | healethe party,and cake out the fire, and will keep good awhole yeares| this hath been proved. a To take the-heat out of she face. - Take running watét and Elder. flowers, Plantane,white Dayfies | roots,and herb Robert:put them _ | in therunning water,and wath your ' _ | face morning and eveping there- © with. . ; ‘ — AC lofet for Ladies cad Medicine for a Canker in onesmouth, proved, Ake running water, a handfall i -0£ Wood binde leaves, a hand- full of Bramble leaves, a hand- _ 4 fall of Columbine leaves, a little | Rofemary, and boyle them together till halfe the water bewafted: then J Putin two or three fpoonfuls of hany, a peece of Roch- Allome, thtee or four |; fpoonfuls of wine-vinegar, and wafli | / >) } your mouth with thefodden herbes | /)) j therof three or four times every day, - The Diet drinke. he Trft buy a dyet pot of the common ‘| fort, {uch a one-as will cof eight _ | pence or ten pence. : then pur into it 1) {| |halfe a pound of Liquorice fcraped } | |) | and bruifed, halfe a pound of Anni- 1i| |) feeds bruifed , three quarters of a ay Gud of Lignum vitz bought at the | Eufhers,and one ounce of the me s : ° iH {) i . { and Gentlewomens. - 4 of thefame wood, whichis to be bought atthe Apothecaries 4 halfe a pound of Raifins of the Sunne , the} fiones take out, a good handfullof | Scabias , an ounce of Chiny , two} ounces of Solyprilla, aquantity of white wine: then fll up your pet with fair water, faving apint : then-cover "| your pot with:his cover,-and cle(e it ‘round about the brim with paftesthen fet irona foft fire of coals, and let ia it boyl three hours, fill the fourth part be waited: then put the cleareft | into bottles; aad drink morning:and | evening 4 good draught , and fo doe| _ iy | fourteen or fifteene dayes. - * Tf you put a little of the wood ins id » | ro the fire,and there fry out of ir like} | oyle,then you fhall be fareitis good.) A Clef et for teadies For the headache. Tak two handfuls of Vervine,Be- } > tony, Camomile roots, Lettuce , Checmete,of each fort two handfuls, dried Rofes ; put them to powder of | Nutmegs; boyle this in white wine; | then take out the herbs and fry them in Oyle-clive, and &raine them ina | cloth, and make an ointment there- | of,and therewith anoine the head: To make she Rheumeomedicine. ae Ak five quarts of Hyfop water: | * ic moft be filled when the Hyfop beareth flowers; and one pound of Englith Liquorice clean {craped, and cut in little peeces: bruife them, and } |} then'put it to the water,& boil chem} | Pall halfe be confumed away : then [7 | ftraine it in thallow pans, and fet |) itin-the Sunne,and ftirré it now and | ‘then, & fometimes fet it over the fire | ‘| eill you fee it wax black, but do not |. s) and Gentlewomen, boile ie, and it will wax ftiffe with ftanding in the Sunne, that youmay makeit in little cakes, . head falve for acne, Ake fix-ounces of Deere fuer,| foure ounces of Wax, four oun- ces of Rofin 3 ftampe and Grain Ve- | lerian, and take the juice as much as | - you thinke will make the falye look | greene, and boyle them together til] it come to a falve. q A midicinefor the flopping of the Liver, very Sg for shems that have the Jannders. Ake Paiffy-roots, Fennell-roots,} Afperigon-roots,knecham- roots, | | Succory,roots, of each the weight of | | halfe acrownin filver;of dock roots | the weight of rwelve-pence a little _ } Liquoriee,half a handfull of Raifins | of the Sun ftoned: boil this in three | pines | ‘| AGClefet for Ladies a LR art SI ine. alae pints of water to a quart, «and make |) Almond milke with the liquor, and |” take two parts of {weet Almonds, |” and one partof bitter : fweeten it |) with fugar, .or ele with firup of Suc- | 7 | cory, and drink adraught three mor- | 7 nings together , fafting three houres after it, uflethisevery moneth; you } may put in Barly husked , “and Saxi- | ~ frage, Maiden hair and Livesword. For the Wermss. PH E powder of Coralina » tothe , < weight of three pence in filver, gi- | veninthe water of Couchgrafie,. A Medicine for a quartan: or a lee tertian AgKe. ; He “TA the Herbes and roots called |) | {| -™ Harts-horn,Plantane and Orpin, | Vj] )) || & beat them with a little white wine | : | | | aad alittle bay fale, andfo lay iton ate fi), 1), | | cloth upen your wrift , but be fare ic PE |} | [lye on the places on both arms,chans |, a Be | | ____ sing E& + ging it every four and twenty-hours: e fure alfo,that'you Jay it two hours efore the fit commeth , and hang |. Mine roots of the Harts horn abour ourneck ina filk bag,fo that it may lye upon the hollow of your ftomack -and lecit hang till your Ague bee ‘gone, Youmuft nor wath neither herbsnorroots 3 and yoamay take] | the roors when you cannot get the} S} herbsjand ufe themfo. > i | For the Canker in the mouth,or i ravnes or inthe lower part of the wot, Lee 4 TAke red Fennell,red Sage,Hyfop,; | ™ Herbe grace, Rofemary, Hony-, fuckte leaves, Fetherfue, and Daylie)| leaves, of each alitele quantity,in all/| two handfuls ; boylethefe inaquarty] of running water to a pint; firain ity nd let it ftand untill it be clear,and | ut therein a fpoonfull of Englith ony, andasmuch Roch spurt: A-Clofet for L adies beaten,as the bigneffe of a Bean,and boile.it together : yen mutt take off {the {cum as it doth arife when itis} boyledzput it into a glafle, and keep}, it for your ule s you mult warme when you take tt, A good medicine for an Andi come, or Abotch, or afore - breaft,or Carbuucle, to ripe or break the 9736 ~ ‘J Ake a quantity of Herb grace quantity of-leavened bread we _jerummmed , halfe a fpoonfull of Tec oyle or Capons:greafes boil th fin good Ale grounds, and keepe it} with ftirring till ic be thick ; and }when you ufe, Jay it upon a clot j warme to the griefe. This medicine will defolve a breaft without. brea ‘King it,unleffeit need breaking: you mult change itevery dayonce, - — and Gentlewomen, A ‘geod fatve to heale it wher- it broken. gm Ake a quantity of Boars greafe ~ of Wax &Rofin, of each a like | : quantity; you muft fcrape the. wx,and beat the Refin,& boil them ' together till they be melted; then’ rtake Lapis Calaminaris and Roch- Allome, as much as a beane of each, and beat them together; then takea 1 {poonfull ‘of Englith Hony , and put tiem together, and beyle thenra- |: gaine, and when it is well boyled, powre it into cold water,aad make it up in rowls,and keep it for your ufe, . A nedicine for abruife. “y Ake a quantity of ftone- pitch, as * much gray fope,and beat the pitch | finely to powder, and boyl them to- gether with ftirringtill ir be boy- led : then take it off the fire, and let it coole, and then fpread it up cloth, and fay it co the griefe ; it nvpl not be thorow cold, for then it { not {preads and if one do not heal then lay on another cloth {pread wath the fame. 5 t Anoyntment for an Ague-fo i or other fores and for fwelli “WAke a Bryome root , and cus * the out fide thin : fome do cith i this drinke, orthe medicine bef written will Pee fet if ic be gre you muft ufe both rogezher. F or te heal wownas and fortis T Ake Rofin and Frankincenf each foure ounces, of white nd Olibinum, of each three out of Harts fuet,of Mafticke,of each ounce ; Venice turpentine halfea ounce; white Wine a pint; mele the} ‘fRofin, ‘the Frankiacenfe , and the _ fHlarts fuer together 3 then ftrainel fifa pan,and put cherto all the w Tikaak aoa cere z ~ 1 Wax, the Olibinum andthe Maftic made into powder, andthe white | wine: boyle all cogether till the wine |} be confumed : then take it from the | Gre, and Mir it till ic be almoft cold : | thers puc in the Turpentine, andj _ fmakeic inarowle, and keeps it in} ) Parchment or Leather. . Another. iT Ake C alamint, Peniryall of cade fp | ™ alike quantity, Nigella-romana- Heed a little bruifed,a French crowns } eight:boyl all thefe in poffet- drink Imade'of white Wine and Ale;a gaod draught evening and morning you ‘- | muft drinke. ; la medicine for the bead-burning that long teme hath been. Fr Ake a quantity of the Gaule ofa * Hare, ah ene ory nate trogether 2 good while, cill it curne }xed,and withit aupine the fore-head, | _ and| > | My 4 M A Clofet for Ladies ye i = ——. 7 = Le and all the aking hall be taken aw this is a precious cyntment, | For to fet a Soke beat avail Ake the juice of Comfrey roa (hie and wilde Daifie roots, and boil} . them with Turpentine and yellow): | | wax,and make a flit plaifter ther ‘| and lay it to the gricfe, and fet fpliney | ters about it, and rowle it to keepit) | ftiffe, once in five dayes, untill it beeye || whole : you muft drinke the juice of) | the roots nine dayes in fome ligue “| either to manor beafl, when you + the plaifter, 4 \ For the Piles. Ake new milke, and thicke 4 ~ with. Qatemeale finely fifted d row a fleve, and letic feethe cill | make it up like Suppofitaries + ¢ Peake it up, and cut off the ourfidec _ | Race of Ginger, and grate it, ea ny ie TOOT A aE EN = SS es | and Gentleworen. [mingle it together , and fome ef it \ make into a plaifter, and the reft | } make like Suppoficaries,and pute them | Jupas you doe Suppofiraries : then | { lay aplaifter on the place, and ufe} this cill yoube:whole. > - eel | | A medicine for a Rupture in old | % oy young. 6 a Ake Knotwort, Ribwort and | Comfry, ofeach 2 like quantiz | ty; wath chem,and dry them,& pfet them in the oven when the bread Nis drawne,thatfo they may dry: chen | [beat them to powder 3° then fearce | them finely thorow a fearce or fieye; rand looke what quantity you take of | the herbs whenthey be dryed; take] half fo much Annifeeds’, and beat | ‘them with the powder of the herbes, Land fearce them: and thus having’ made the powder ready, when you | }will ufe it,take as much of the pow- | der as you can lay, or take upon a i" good broad fixpence, and four-| | | keehe mornings together give ir} iar Fa ‘to ROY A Clofet for Ladies ed to the. party co drinke with a htt Malmfie, fafting , and anoint t place with oyle of Spjke mingl -with any other thing: and alfo ta fuch herbs as you make your powde of, and feethe them in faire runnin water uatill they be cender, wiingi the water out of them, \and apply} them to the place.as hot.as the party} can fuffer it, and lee not the rrufle be} too ftrait, left ic force the place tO} rent further. ake the herbs to. make the powder within May, whent chiefe ftrength is in them sthe Kno wort-beares alittle watchet-flowen| ‘This hath. beene proved.on children fo borne,and on old folkes chat have! been foure and twenty yeares bro” ken, and dothhelpe all forts , th with good ufagedo not. abufe then felves,through the grace of Gad. * and Gentlememen. es | A Medicine to be ufed during all the time of the Plagues good againft Infection. ‘Ak a pint of white wine vinegar | _* andhalfe a pint of Jene Trekle, | and aguantity of Bole Armoniacke, | Lotherwife called Bollesverus, and |. | ftirre'all this together,and take three | “| fpoonfuls inthe morning fafting,and| | faft an houre after it, and take three | fpoonfuls an heure-after fupper. | Another Medicine for paine sn ae the head, AS Beth leaves of Agrimony with: ‘“Hony, andgive them to arinke, | — draw it thorow,a cloth, and keep ‘Vitina box, and therewith anoint | | your head,and. wath your head inthe | “)warer that. Celandine is fodden in.” 1 eee age A Glia for Ladies For the aking of the head. - q GEethe Pulioll in AyGll, - and thea “4” put it inthy nofe, Take Rue an -- | Fennell, and feethe them together i | Water, and wath therewith the heade | | For a felon of the head that wel | | deth the head of aman : and 7 > that before Siete or. | mad Ale the ateafe of an Hart,a Hony,and Barly meale,and O hag, tet and Moycell and fay them together, and after thave th read, then make a plaifterjand lay i 9 thy head as hot 2s you may. faffer | , and ler ir lye till ic be whole, | For all Bvilts of the bead, | Ake Rue, and flampe it with! -ftrong AyGllmingle it,and wathy the head therewith. 4 te For and Gentlewom 3B. | For she Carbuncle or the Poft= | a umeinthe bead, eS Ake Wormwood, Origanam, | , Moyron, by even portion, and | feeth them infweet wine,and af } ter that wring out the juice,and lay it | to the ears of the fick with two fpon= | t ges,as het ashe may fufter it;ule this Ei 2or3 times, and he fhall be wholeg} D For the Megrins ,P offumedr. _ fie, Fever, avd all manner o aking in the head. "| @ et Ake a penny weight of the ro “|. @ of Pellicory of Spaine, 6x-pen weight of Spicardy, and gr them together, and feeth them good Vinegar,and take a Saucer of Hony, and five of Muftard 5 \when. the Iijuer that is Bb: {is cold, put thereto the |\ the muftard, and ftisrethe jgether, and let the ficke ufe 4 on A Clofer for Ladies halfe a fpoonfull.atonce, and hold it} Rill in his mouth the {pace of twal creeds,faying,and then fpet it out in | toa veffell, and doe fo ten or twelve} times; a-good while after hee hath | eaten at noone , anda little before | even ten or twelve times : and when] | he goes to bed, take and wath cleane] |his mouth,and drinke a draught,and} - |goete bed: ufethe medicine three] Hdsyes:and he thal) be whole, For the Head ache. Ake and feethe Vervine and Be-| __. tony,S; fles,and Wormwood;wafh | the parties head with the water thrice} | Jim the week, and take the herbs, and | he | fmake aplaifter, and lay icupon the} | i upper part of the head on this wife. - ,) ‘}) q jitice of them, and then ftamp them” 718 mortar, & temper them with the } Water wherewith they were fodden,& |» ae put Ars and Gentlewomen. “a | ees and pur thereto the bran of wheat for | to hold the juice of the herbs, that it | — go noroat, and make a garland of } | _ | Tinnen that may goe about the head, | and bind the plaifter under it ashot-| | ‘i | as the: fc ke may fuffer it: doethis 4, — _| three times, and he fhall be whole. | - be C Loves comfort the ftomack, liver A and heart, they helpe difgeftion, | ~ - | and ftop the belly: they quicken the eye-fighr, and fcowre away the clouds and hawes of the eyes : they. | are good againft all cold difeafes,and | ; a they are hor inthe third degree, The | | oyle of cloves is verygood fora cold 2 | Bomack,and for any other place thar [hath need of warming , asathuma-| tick:braine. oi : Anotheriy | ep Ake ofllitrage of lead four-oune’ | * ces;_0f bogie common ee $ a} like quantity:put the litrage inam tar,and por a little of the vinegar,am a little of the oyl,.and beat them to- f gether,and fo put in by alittle and a] | _ f little all-youroyle and vinegar: you _ ‘| muft beat them two honres rogether;| _ | ie muft-be:as thick as your green falve, . . @tother.. FAke Camphory, hearts-eafe, Pris] ~ | © wwitee,Plantane, of each of thema ' (handfull; brusfe thefe in a Mortar | and put thereto Harts fuct fine Sallet| _ || oyle,of each dim.limingle them well] | together, ander them ftand foure} | and twenty houres ; shen put th |} into a pan or braffe, pot, & put theres} _ 'f to Wax and ‘Rofin broken in {mall} ii peeces, of each dim.Lb.let thefe b ‘} all together over a fire of coales, « the juice of the herbs be confumed , and the oyntment.grten : then fira it thorow acanvafe cloth into ome} potthat you will keep itinsand when} bepinisvo be-cold, then put eerie 0 oure i and Gentlewomen, | four ounces of Venice turpentines aD | ftir all cogether untillic be thorow} 9 cold, and keep it clofe covered. Adothers "THE Wine of Eyebrightis made | / for the eyes, by putting the herbs-| | into the Mufttill ic be perfe& Wines | | whofe ufe make the eyes of oldmen | | looke young: for it is hot and drye 5 | and the powder of it beaten with the {| | yolke ofan egge , worketh the fame |/ | eftea: the powder received in Wine, ‘ ifthe Wine be too ftrong, putin Fe- | | nell water or Sugar. . Ak | | A medicine again|t the fione inthe bark i || or bladder, or for the weakneffe of the | | bak which is calledthe runnipg of thevtings, Th« Venice turpentine, atid watt | ™ icin Rofe water, either red or da- | | maske,untill it looke white: then dis | || vide icinto fmall bals, asyou may) | j NE: €2 pt f i! i: AG loft for Ladies tafily fwallow.to the full quantity of | three hall-nuts orthereabout: then toule them in fugar , tomake them ~jthe more eafieto be caken ; then. {wallow them>in the morning fa 1 fing, and faft four hours after them take thefe three or foure. feverall | mornings together,and in your water | ‘you thall finde mugii gravell, Totake away the pock-boles, or. any bot in-the face. oP Ake witice Rofe-water 5 and wet| © afine cloth therein, and fet it all) ; night to freeze, and then lay it upon) your face tillit be dry : alfo take 4 _ {thre poppies, the reddeft you can, {| get:, and quarter them, taking out the. garbage : then fill them in a} quatt of new milke of ared cow,and | _ with. the water thereof wath your} ‘Tface, _ aitd Gentlewomen. To make Shine: ae the whites of.fve or fix egs,. a handfull-of fine Sugar, and.as much Rofewacer,and putthemin| — | a pottle of creamof thethickeft you; — ¢ can get : beatthem all together: as the Snow rifeth cake it off with a {fpoone: you muft beat it with a ftick cloven in foure ?°then muft you take _|alorfe of bread, and cut away the craft, and fer it. uprightin a platter : then fee a faire Rofemary branch in the loafe,and caft yoar Snow upon it with alpoon, A medicine for she Piles, ‘Ale the herbe called Torchworts _it.growerh high, bearing ayellow| _| flower, blowing out of the ftalk, the | | Jeavesleokehoare. Take the juice} | — and boyle it with freth bucrer a little | | | while, and keep it clofe, and ufeit.c- )> AClofet for Ladies vening and morning if a Cows udder beftung or bit witha Snake or {uch} like take Lavender and wath it cle } and feethe it in chamber lye a ga while,and wath it evening and ma | Bing warm:you may put a little fre butter in it;and milke out the mil | when you do it, S| A medicine for a cold, er 4 bur, | or 4 fore, approved, \ i{ ho | | my Ake Waterfuck leaves, othe eee wife called Hogwort leave | ea ~- Allyhoufle,Dayfie roots, leay and all, and alittle Rofemary: wa them, ftamp them,and boyle them j cream till it ts butter. : then Rraine | | them,and apply it warm to the burn?) prick che waterfuck leaves, and Jay | __| them upon it,drefling ic twice..a day, || | orthree times, ifneed be. To hez |} afore put Turpentine, Rofin, | Wax in it,dreffing it'with Lint, ney and Gcntlewomen, For the fitch = } a A Stite¢hwort,B ay: leaves, Hol- ; © ly without prickles,of each a ike’). quantity, the juice, graines bea- | - "| ten; drinke ic in Ale warme. ier For thefwelling “Rake the grounds of geod Ale, } RB Glovers fhreds,° and white; — - bread crums and Sage 3 boylet ; them, lay icto warm : it will wages ‘the {welling andthe achg : it hath been proved, Fev ehe Ti Oath Aches | to the ground, and tafteth quavita;bruife it,lay ir to the to buela patoris will docthe like. - z tei a ay Ag ths ce? : z E Ho A Clofet for Ladies a E 4. For a Bite, or Felonjor fore le Geeth apinteof Ale to two {poa | fuls, like a Grup s prick a peece -. Teather with a pin : it will beal i withour breaking, if it be brok hi take lint to thé hole with fome falv Hf let it lye foure-and«wenty houres, lay i fit too cold, : } ; \ For the Scratches of a borfe le f : el. Vinegar, Muftar-fe ee Gunpowder, boylethem : wa i it hoe three’ or foure timess} i proyed. i : é Fev the Gowr. i i ib A Ake Mallowes.and Sengrén | t | | 9h beat them, and boyle them in} 4 | water: then Rraine them, put | | EL p@atmeal groats fokedin Vinegars] Vb || | | and iiceps (uet untried : then boyle | t de Ni} | Pitto a poultiss proved. et 2 Oe For | and Gentlemomen. For the eAgues * BiG ared Onion cut fimall,fix & | fifty graincs of Peppet beaten} (mall; binde it to the wrift halfe | an houre before the fii; proved. For the Gawt. TAke a fat- Whelp of a Hounds} ~ ‘feald it like -a Pig : garbage it “in the fide : then take ted Nettles flamped with two ounces of Brim-| — ftone, foure ounces of Texpentine, | -foure yolkes of egges; ftufte the bel Pe andfew.isup: rofte it with afoft | re; favethe dripping; aneine.the place; itis good for the finewes and | cranspe; it willdrive it away; for the likeefe@, Oyle, Nettles, White | wine,, boyle thens,apply them hot, For the Sciatica. ae | ke the gall of a Bull, aquart of @ worts boyleittoa pint; shem put) > : ae ae pence : boile it thickes {pread irom eather, lay irtoo hot two or the 4 dayess Jay a linnen cloth betweent skin and the plaifterstheplaifter w ferve many times; proved, For the Tooth Ack. Llom as big asa Walnut, G “Hds-an handfull: twenty Beane an handfull of Bay fale, Peppers it cogethers lay it to the wrifts tw ty foure houres, or more, || Forte Repke tain of Bm [RPE ad “WHE woo!l of an Tak horn,Sa ~ guis draconis . and Bollarm niack, andthe whites of egg “~ Tlaid oa to0., 2 ‘ty ee | and Gentlemomen . & =F F or aconfumption either for old folks, young folks,or childrew. | “Pr Ake Longwort, Liverwort,Harts | } — tongue, of each ahandfull., red i} Mints, red Sage, Mother of Timejof i} each a handfuil,Parfley and Fennell xoots, the piths out ofeach, halfe aj handfull Liquorice an ounce, Anni-} — feeds an ounce, Sceny two OUNCES 5} Turbet an ounce,Capdates two oun- | ces, Cinamon an ounces +N a two ounces, white Sugercandy § ounces, Rubarb aa ounce Mi Rtampe yeur {pices > afi [| ftuffe, andthred your hecbes fine 3. boyic it in three quarts of Reonith: | wine to a pottles ftraine it; drinke. | foure times a day a quarter ofa pint at | — | adraught warm; putin a peniworth | |of Aqua vitz, and.as much Saffron | beaten fine: after it is boyled, if she | Patient be laxative, leave out your Rubard, Sceeny, and’Turbet, Hote A Clo ot for Ladies boyle ic in wort; itis beft in wort for children; for aged folks thar be weak boytin the ftone of a boar or aR or ahorfe,is bett;one ftone is enou for one time's «you may take one purge,and another-not to purge; the fecond receit is enough spurge firfk To make one make water, Yi Ake the ftones and ‘kernels. “ Peaches and Mediers; beat the fine; fife them thorow a fearce ; in Sugar, drinke it in white wine, To make 4 Sear- cloth. . “PF Ake a pound of Stonepitch , af] ‘much: Rofia as a great: Wale nut, asd twice as much clea _| Wax,a {poonful of freth fwines gr hoyle all rogether till it be well m ‘then cool icim water; then oyle yo “| hands with Hogs ereafe, and labor ~ | itityour hands anhoure and mot ‘tilic will cleave. to your hands, A Clofet for Ladies I For the fame, and the bet for al manner of eAlches, Ake Roha-dim. lib. of Perrofon a guarter of a poutid, asmuch Gum maitick,s quarter of a pound of Deer fuer, ew o ounces of Turpentine,one | Ounce of Cloves aad Mace, of Saf- fron two ounces, the liquor mnit be oyle of Rofcs. ep ce eA foveraigne Medicine for. sagreat edhe, | iT 4c 0 jlong’as yourgriefes- la ‘aan Jor five dayes. 2 © 408 8 oa 8) bao ee cee 1a To make «good Oyntisent Salve for aby fore, Ake goed handfull of fage, a much of Plantane, as much Brounwort,as much of hony fuckles {semuch of Turfame, as much Va rion: boylall thefe in May butter it be brown; then ftrain it, and ina quaritity of Virsin wax; th boile it again. AA geod Receipt fer all manner [ores, old or new, waned, The Sift of God, praife be to : » bins. te TAke Betony, Vervin, Pimpern ~ [5 Bugle,Smallage, Plantane, Se eas Water, Agrimony ofeach a | fftamipe chem together ; boyle ogether ina gallon ‘of white wil othe third pares then Rtraine then d putco them a quantity. of th t, and halfe a po dib.of pone lib.of Clikinum, and Mollet itae7 . gin. For Bagsi in the fundaments. ™ Ake the yolke of an hard Egee | } roafted, the oyle of Rofes, and | Marigold leaves * ne it ge er, lay it conor, * 2 To kil A ee ee : 4) a. 7 Ake green! broom : boyle fe itin a’ quart of running water ei obs bathe it with it. For ale ale a S . | 3 : pea os Turmenel as; mixite sta rin ree ee and Gentlewemen, | For one that is taken within the | body,er any place. =| TAk Rofe cakes, ‘Aqua vite, and Rofe water, hearicon a chifing. dith of coalsslay it to the ftomack 4 they fhall mend by Gods grace, | For the Ague or Cold. ‘Ake green Alderftickes 5 take inner finde,a handfull;beat th drinke it in Ale fafting, fal th houres, ‘walking afteric; then-e Caudell, eMuether for the Ague. TAk a (Pednfull of juice of Orel ™ ges,as much Aqua-vite,minglelt) | with a yolk of anew laidegge in che) | fell, fup it up fafting once or ew | K. Henry: the eight bis perfun pAke fix [poonfuls of compour ater, asmuch of Rofe- water . re \ and Gentlewonses, ° | quarter of .an ounce of fine Sugar, } two grainesof Muske,two graines of | | Amber- greece, twoof Civer: boyle | itfoftly togethers all the houfe will | | fmell of Cloves. oe | For the Strasgarios, = | PY Ake Horchound one handfull and} at ‘a halfe, red wine halfe a pint,f | Oil-olive five fpoonfuls: boil it toge-{ ‘ther , put it ina linnen cloth co thep mall of the backe,ashorasmaybe, {| Tocleanfea wound, | Take Beere, Wheat, Stone: dower, | _* and Hony : boyl it thicke > apply | ; | ‘it to, h ay ‘ ay t For sheGow?, “TAke Worme-wood, Wail. wort, | : -~ Wheaten bran, Cow-dung, and} Aalt,boyle it in vinegar : plaifter izco ithe griefe. ES het Kernbrnife, [Ake halfe’a pint of Sallee-oyle “much oyle o bay larg A peg TE se SEG = a erm art em ET gs ee enna al - ACh{e for Ladies ~ Pvirey od three or fourfcore faaileal of that beares thels, ftampe them fmiall: at and boyle mee tooyl. To ke one Gaiaibade rAkeanew laid Eg : putout the E 4 white, then put in new butter un + faledshexe it,then eat itufe it ofteg at Tino remedies very good againff | Worms i in little childres. q “Ake a of Wheat well boul ‘ted as.much as will lye upon ‘thteecrowns of gold; put it iad olafle, and powre inte it-well-wate fo rash as will fteep che {aid flowres ys ake it. looke - it were milke 91) inex : then give the childe it, ‘and you fhall fee with, $ excrements the worms come fort The fecond remedy dzainfg | — ee WW. kt ae | Or children that-be fo little, thar] & iE: the medicine cannot be miniftred | ~ Fat the mouth , you muft take very{ good Aqusa-vitz,wherewith you mult} 4) | wath ot wet the ftomack or breaft of | ” | the child: chen powre it upon the faid} 7% place with the powder of fine myrrhe} |: and lay the child dowm a little while’ with his breaft upward,and you fhall | @ fee incontinently the Wormes, with} the childes dung,come forth dead. Tobeale- chilsven of the Lumaticke dif-) 7) | cafe, which bappemeth untotbem byres- | fon of aworme with two beads: tha breedeth in their bodies, the which worm , com*mingse thebearr,: seufeth (uch a paffios in the © child tbat oft-times ig TAk the tender ftatkes of a Wilt © : ding sree and Ary Se aia ose sa AB ie | ) 4 Ale for Ladies — eh tow s chen ftampthem well, and fi | them,and take of the faid powder a | roots of Gention,and of long Pyome |. 4 ofeach of them a quarter ofan ounce} and a.quarter of an aunce of myrrh; all thefe well beaten to powder, you muft put in a dith, or fome other vel- - } fell,and moift them with a little wa- teers then take of it with your two fin- ~ | gers, and wet the lipsand mouth o | ithe childes; doethisthree or foure | {times , and you fhail fee the. worme tcome forth dead with the excrements A vemedy for the Falling- 2, a fiekne fe. . spAke Germander gathered in May when ir isin the bloffome; dry it the faadow , and make itin po er,and when you will ofe it,take th Patient toeat; doe this.m sks EE Bin and Gentlewersen. ning and evening eight dayesabfiay~ | _ | ning from wine, carnall company ef women, from all Pulfie,Beans,Peafe, | Fitches,T ares, and fuch other, from} | Sallets, Salt: fith, and from all other things that are. hard of concoction | /) and digeftion:-a very goodandnor- | able fecret. A medicine tocure the biting of | t | oy all venomonsbeafis. | A? foone as the party feeleth him- | felfe bitten with any yenomous 1 beat, or asfoone after. asmay bee,| sake green leaves of afig-eree, and) prefle the milke of them three or} foure times into the wound : and for™ this, ferverh alfo Muftard: feed mi gled with Vinegar.) © Oe ae pet es ef Rie Se oot o i To draw aw eArrow-heador o-| | ther iron ont of awousds = | | ae Ake the juice of Valerian, inthe ae which wet a tent, and put 100 the Hi . G2: ° , wound. A Clofes for Ladies . ‘wound , lay'ng the faid herb upon 4 flamped : then make your binder | beft firceth, and by this meanes y } thall draw forth the iron, and aft ‘hedethe wound, 5 Fora beetle fall, canfing & baal upon the head. : . Aken ouiice of Bay falevraw | ~ ny three ounces,-Comin three! ounces, Turpentine two ounces} mingle all thefe well upon the firg then fpread it upon a linnen cloth, a! make thereof a plaifter,and !ay it ho i to hishead : the which will afwa he fwelling,and heal the hurt. A fecret remedy againft the - * plarifies~ Ben a white loafe new baked, the middle, and‘fpread ir we | | with good Treacle‘on both parts o f onthe crummie fides, and heatit: efire : ‘then lay-one part upon th place of the difeafe , and the oth Ste | pare on the other fide of his body di- i “re@ly, and fo binde them that nh firre fet, leaving themfoa day and anight, or wotill the impoftume breake,and then take away the bread and immediatly the Patient will fit | forth the putrifadtion of the impo-| «i | fumezand when he hath flept 3 lind 7 Tet hita eat > and by Geds. ne id | fhall DP ptcie Re well. } aay | t we very ged remedy for. gi | witha het pe fee é Take Taxus Saale Aap ( and t#ke the juice of its and ift '} wound bleed, wipe it and make cleane, wathing i ir with white Wi or water; then put the juice upon the wound,andt the herbs ‘Upon it, ut af the which yau tooke the jux | binde up the wound, > and “|. f AGlofis for Ladies |eAeainff the difeale or grief | the flank, and the Golick pa _ | en, expersmented and pre- if weddivers times, | oN ea oe Ngee ‘TAtk Balfe'a glaffe or lefle of } juice of Barbaries when they b - -f¥ery-tipe and red , and putinto iras| | -tmuch red Corall'as will Jye pon tw | |groats, well broken'into powderan ive the Patient to drinke thereof. Another perfect remedy for the fame di eafé,and to make a man piffe within h boure, that bath net made wa in three or four dayes, axdwik breake the Rone within ten ov tepelore dayes. Ake fine powder of Virga aur & put a fpoonfull of itinto a bid eg foft roalted, and. give the nt thereof, in the morning to teakfaft,and let him not gat in a and Gentlewomen. — |. ' Laoures after, and then he fhall make } ‘| waterin leffe than kalfe an houre,} ‘land let him ufe this forthe fpace of | ten or twelve dayes as aforefaid; the Patient thall void the tone without any paine or griefe. a AA remedy for the (petting of. bleed\ accafioned by- the breach of | Some veineinthe brea. | "T Ake Mice dung beaten in powder, eh as much as will lyeuponagroat,; and put it into halfea glaffetall of juyce of Plantane with alittle fugar, and fo give the patient to drink chere- of in the morning and evening: con- | tinuing the fame he fhall be four Againft the gricfe of she lungs,\ and (pstsing of bloed, aremedy | exptrimentedand tried, | | Ake an herbe called Furfara, @r"| | Tuffilago at the Apothecaries, | | Ungula ane =z Englith al on ee ” Coles!f | 4 Glofis fo cide ae Colts foot 5 in Hasashy Pat de hie _ fincorporate it well with the lard ofa _ }hog chopped,and anew laid eg : boil ~ jall together in 2 pan, andgive Patient of it toeatnine morning © Thisi isalfo good to make one fat.” . Again fiinking. breath, 2 “PrAke Rofemary. leaves-with the | * blofiomes, if youcan get them] and feeth them’ ia white wi | with alittle myrthe and ‘Cinamon,| ‘Vand you fhall fiad a marvellous effeé - jafyou oles it often'in your mouth, tide ane dryed in thie shade, beaten’ into powder,halfe a al ul; put into white. wine, € i, and in swwis sige it | and Gentlews men. i tall be whol. A ing ara dex “perimented. ee te A naa a matry ae. 4 “$Ake a a cole leds nd the leafe with the ee eg; when yougo te: bed (ame toyoureyess 5 Ameiicine for f wre eye Ake a little rund 2 > af ftraine vit, and * Ake Fennel was . hive ‘att a A 6lefes for Ladies ——— Wo make water for sha byes £6 Rel _ the heat of any fare. dee Tae red Sage’, and beyle it | ® Smith water tll the thied part ~.eonfumed : then ftraine ouct Sage very hard , and put into-it Quantity of the liquor a periworth > of Allome, and as much of whire| — - | Coperas, after you have taken ity | | fromehefire,. arid anoint yours* eyes} }cherewith. | a Another for the fame, ke the leaves of red Brambles,of | Plantane and Hony-fuckles, boile} {them ell in running water froma] quart ro a pint, and of¢ it to the fore. } | A medicine fer the pn a Sag ae in the eye. ‘Ake the white of an E; ge, bei q hor, take out the yolke cleane,a and Genslewomen, puc thereto a good quantity of fugar- candy : chen frain it hard thorow a! cloth, and therewith make a water sits and evety.day two or three. times ‘ dropitinto the eyes, = 7” ‘ cake eA Medicine to Clear the fight. 4 “y ‘Ake Red-rofe water,clean myrth | | ‘as much as anat: breakéitinto| powder, and binde it inalinnen} }eloth, and let’ it lye in the water} twelve hourstthen take of thiswarer,| and put it in your eyes , andit will ie cleafe your fight, Soe { i Sah. ~ A Clofes for Ladies | times a'day! and if there be any f | inthe eye, this will cure it. Ve : For the eyes that are blafted, T Ake a tofie made of brown bread|* ~ andday it in red wine thatis not | mingled,and let it lye untill it be (on) ked halfe anhoure ; chen put‘it into| ja fine clothin two peeces ,_ for each jeye one ¢ the fine cloth muft be be tween the eye andthe tolte. Dr it when you goe to bed at night, Ake Fenhell, ‘Vervin, Roles, $ Y Agndine sand Rue, of each t ounces, and diftill all together ; and | when need is, then puta drop ortwo| intothe fore eye: for it is good for| all manner of difeafes in the eyes ~ Ake the yolk ofan egge roafted | hard, and laid to with Refe oy) and Saffron : put in the juyce 0 Bafill, ; ee thy Fer to fee well. aes ae “Ake Rye bright, red Fennell, of each halfe a handfull : of Rue} r quarter of ahandfull-: caufe|) thefe to be diftilled, and wath yoy eyes dayly with the watery). For the aking of the leg; : (| pAke a peece of fowre leaven, and | _, 28 auch Barme, and as much blacke Sope: temper them all toge. 1 ther, and fofpread it upon a linnen ob a Bn pias be * AGClofet for Ladies ‘ldo ns ead utit te your legoe whe || [Ake a handfull of Rofemary; ew |} handfuls of Betony, and a {pon ) || | fall Of Stony: and feech them all el ‘Maloneficjand wash your head there | wi eAnerher and Gentlewomes. = | Arsorker for the head ache. eae if “9° Ake five Nurmegs\: grate them | a and feethe them in Malmfieull| two drams of Sulphur vivuin, an tH an ounce of Deets {uet; melt the {uee ) _jand the Camphire together,then pu i inthe Brimftone, fine gtound ing mortar... whea. the. other is almof} cold, and ferthem no more over the} jfite after the Briraftone is ‘put ing} {Thefe being laid on all night, will take away the heat and the pimples, } «| Another for the fame. | Ake as witch Mercpry (ublimate -a Bean,and twice as much Ak Me, and put themina quart of faity: acér, and boyle them cogecher with 1 or three corns of Bay faley andy bathe your face chetewith often in # and Geotlemimen. *day.with the fame cold,and open the | pimples with your fingers before you | P wath. vig tik : For a fore mouth. Pe Ake a quart of white wine, al / © quart of water,a pint of wine vi- | “|, Negar, agood quantity of fed) gestwo peniworth of Mercury,balf | aft ourice of Roch- Allome,a quantity | ofRofemary , agreater quantity of. Woodbine-leaves, and three fpoon- |) ls of Hony : feeth them together , }+ ‘ aid w2fh your mouth therewith, j, | 4 water fora Canker and fore 272 Bigntere |'"eAke Rofemary croppes ,° Sage, |. Sing field, Woodbine; leaves, Alx | | lonie; live Hony, or pure Hony,boy- { led in Spring-water; half 4 handful ] of each of the forefaid berbs boyle: vin three pints of water, till they hay boyled a third patt away 5° and kee; iriga glale Ropped; and wath ydur micuith withitc:. Foe aa. rs Ae 2 a o LA 2 eX abst a ie AClofet fer Ladies For @ Canker asd fereneffe in . the mouth, | T* two ouncesof fine Co | | * sas beaten to powder , halfe | qe the fame foftly thorow a linnen cloth \ | }then take afpoonfull therof and wai : | Wes aiokege salar throat-with it fofcly, oed-warme, but drinke nene.of i iy {This ‘medicine will not continue! od above fourteen dayes;therefor omuft make it freth as occafio ae Sas } i} he ves: you muf take itmorning and i a eveging ~ A “| A medicine for the Mother thi hs i +t f “ae . — a th ' 4. Ne — and Gentle. momen. ‘|| (poonfull or two ina draught ofbeer } or ale,and fo drink it. A medicine for pricking of a needle or thorn in the joint. aX Ake fair boulted flower of wheat, é iy and temper it with white orred | —_ wine, 2 little oyle olive, and a few | rofe leaves ; feethe them together till they be plaifter thick, an ed ot as hot as you can fuffer:irwill draw | forth the needle, and eafe the ach. A medicine for a Canker that eateth | i ; toa lef, ie Rae wheat bran of the fmalleft | , powder,the juice of fmallage the ‘} juice of woodbine, burnt allome beat 4 he i into powder,and alittle hony 3 min=4 — gle all-thefe together, and make a | | “| plaifter of it,and layie to the fore,and | | ‘ethall detroythe Canker, AE t gl bruife. — at “Ake virgin wax, and commine | feed well beaten; mix them to- | gether, and lay it to the lorem anna ife, wot , For a white (eal iS ne fallet oyle beaten wich the ee whites of egs till they bethorow- |? ly wiought together : cut away the} haireand franoint the head sand i. ay a bladder upon it. : 4 medicine againp all Hitches. nAke linfeeds and beil. it. in, new } Bb milk! make: plaifter thereof, } ae shan into: the grieved places. a edna a fare brefts Ake Geotnaail, and chop it} Beall Lidl grote of {mall beers | wheat a ee a et) ae aS ee Ser ae te tame z Seth Re SOIT Rowe? . an ana Gentle-women- | wheaten bran,and theeps fuet beaten. Lina mortat, boil them all cogether, | ) and lay it plaifter-wife to your breft, , A medicine for [welled breft's. ay Ake white wine, wheat-bran | 1) | newbolted, Rofe leaves oldand. j i riew 3 feethe them till they be thick: then lay it to the breft as hot as thee } | may fuffer it, from even to morning, Jiand fhift it again. © eet ae breath the fleet ofbe bref : : Ake butter without falr, and } 1 § hony, of each a quantity, faire ~~ bitter Almonds ; blanch them, and beat them fine, and eara little SaaS Sua |= A Clofer for Ladies of each of them a like quantity, am feethe them rogecher to a cake; {prea ‘itona cloth as broad as the {ore o pain is,and lay it to four and twenty ‘houres,or twelve at the leaft, | | Anapproved medicine for a fore breflacs i ; of ‘Tak an handfull of mallowe | | feethe them very foft in fair wae} \ ter, and then let the water run away |. \ ‘from the mallowes: then chop or} | | fhred them 5 then pur them in a difh | t | with boars greafe, and heat them ve- -ty hot; and Jay on a plaifter of linnen | cloth to your breft as horas you can pains of the bres. liley 5 and age gether, and lay” ain wal heat and Gentle-women. Another for the fopping of the bref. ee Ake tue, and feethe it withalli- | : gant, and drink itthreeorfoure |” times CRN 2 aC metaaey A medicine for the bloudy flix. Ue Ake as much fine linnencloth as will make a Suppofitory, being wrapped together button wife: then ' wet the fame in the beft aqua vita, or aqua compofita, and let the party grie- | ved convey the fame into his fundae | ment, and it willhelp him by the | _ grace of God, within three or foure | - dreffings. This is approvedand hath | holpen many that have been brought | |. low,and thought paft cure, © > | Dottor Smiths medicine for the = | collick and flone. WR Take poffer-ale-made of Rennith wine 3 boylecamomile, runnin ime, patfley, pellitory of the wal a “ Ae H z y ‘ ‘ ‘se A Clofer for Ladies _| with a good {poonefull of Commins} | feeds, till the third pact and more be} confamed.: then ftraine them with] | Sugar fufficient : drinke a goo draught warme,and ule it as occafio | ferves. A medicine for the chincough, ; Ake Boares greafey and warme|_ { & the foles of the feet to the fret then chafe them with that, and] oc tobed, and keepe it warme,and| ap clothes to it. © Te flay a Laske. ake halfe a quarter of a pound of Almonds, and parch thm upo two new tiles: beate them in a mor tar, and take.a quarter of faire water and fet it on the fire, and put in half a handfull of knot-graffe; and ha ja handfull of Plantane leaves, and _ | let them feethe a good while : 7 Pade cb css Se: Se ta take che water,:nd ftrain the forefaid | almonds therewith; and make an al- mond milk thereof,and put in a piece | of fugar: then take date-ftones, and beat them to powder as {mall as may be, and put fome of that powder into | the almond milke : fo drinke it Make) co warme. . An excellent Medic icine ‘fo canbilite si ‘ Cannot part withhis water: 9 or urine. Ake three or foure biveBene 4 kill them 5. then dry them upon | _ hot flate : being thorow dry, bruife] them to {mall powder 3:then’ putithe ae powder into a quart of {mall ‘Alejand. ae give the ficke to drink, and hee Mall haye prefent remedy. ‘ A medicine for the pie of Foeing. inthe flomack. - Tove agood quanticy of eae flowers:boil them in white wine ea eemeeior™ SS IP nes ere ee a STs pclae a as varias [ae Se - é at A AC lofet for Foodies . and as hot as may be fuffered, apply } it to the ftomak. ; An approved medicine for the {pleen. lors a quart of claret wines pint] of oyle of olive, two good hand- fuls of camomile being fhred {mall ¢ boyle the wine and camomile toge-| ther fronva quart to’a pint, and 2-| noint the hardneffe of the fpleen| morning and evening therewith, and] | it will diffolve. | Amedicine for a felon.or andcome, | | Ake rufty bacon, and colewort | SE leaves, ftamp them together 3] then take a piece of dogs leather] prickt full of holes, and {pread it up-]} %4 {| onthe leather, laying itto the fom twiceaday ;. and'when it begins to” heal,butonceaday. y A medicine for the itch ofthe body, Ake (weet butter. unwrought wax,vinegar,brimftone,a little - rofe water, red cloves whole ; i boil them together till they belike a falve: chen;anoint the flefh three fun- dry nights by.the fire mia and no more., A medicine for the canker : inthe body, me tee Ake Bollarmonack,Roch: allome, and hony,then beat them £0 pows der 3 take twice as’much of- the al lome as of the Bollarmonack, ai ftir them together tll they come to falvesand fo-ancint the fore. A tied: cine ne for the eas or ae ait . ee or 8 or byl Sets ah . out the ear Pec in A running ‘water, then draw, the Big Saag be ee eke. | AClofer for Ladies water from them, and beat it with! thick cream, and fo anoint the place | that is prieved,or with a cloth di the fame,and laid over the place. A medicine good taclean{e the body, 'T Ake balm,and lay it in white wine | till it be well Reeped, and then | diftill ic ; the water thereof is geod | for any difeafe that is in the body _ [but you muft diftill the wine and al | together,drinking a {poonfull or tw in the morning. Proved. A medicine for a Fiftula. “‘T Ake Vervine,and dry it upon a} “tile and make powder thereof,and | \ } make cleane the fore with a linnen f © }ecloth, and fill the hole full of th |b powder. Brees Me ie ki. ae : aes 4 | A vemedy for one that vomifetla £00 much. Take Coriander feeds fine be: “in powder,and diink it with Ming ee Ee ek Se and Gentle- women. pine of oyle of Olives,and put there- } to an handfull of fage,and boil them together till they be half.confumed.s | | then ufe it to: the fore , and it will | dry it. a ; . ‘ A medicine for an ache that comes | againft vain. tha Ake the hotnes of a Stag. 3 cut} them in fmall pieces; and boile them in water, tillic be con- fumed from a gallon to.a quart: then | ee powre the warer.from the bones, | | and it will gelly when it ig cold, | | and therewith anoint the grieved | | Place againft the fire evening and | morning. dip A.medicine for aburnor fead: i, ‘Take mallows & fmallage: feerhe | them in waters, when: they bee | tender take them forth, and’ wring out the water cleane ? chop them | fmall, and fet them on a.chafingdifh — of | ofccals, and putt toita litle theeps | fuer, and make of ita falve,. and eh it co the forerplace thick, ‘and lay a a ay cloth upon it,and tie ic on. oe A falve for an old fore. Ake théinnerrinde of an Oke |) ~ thar is not very old and burn it “1° tolacoale; then quench itind bi make thereof a powder, and temper | | itwith the yolk of an eggcyand make t a a ae ? b Akea quart of running water, -halfe a pint of vinegar, halfea quarter of a pintiof role water, aka: 1 quarter of a pound of fugar, and | cone ftick of cinamon 3 boyl them all | Ny ces: let it cools, ane nes it the | ~ and Gentle women, A medicine for the heat of the liver, Ake wort of the firft tap,drink it | | ‘Pas morning next your heart | ' | fora moneth together, and it will | help you. ; A medicine to rake a young bilde i " goe to the fool 8 % 6 bon May butter, and Sales the +. navill therewithagainft the fires | | | then take fome black wooll that} growes between ablack fheeps legs, | . dip it in May butter,and dry it ; then bes lay it co the navill. Ivis good for : an | old manalfo that can take no oinward + medicine. | An approved medicine for the aes 8 whenit comes out with ayy: “Ake wax whichs is leit ‘no oten 1 ’ way but to take the hony from it, | and when you sey an occafion,tn elt i : fome. | A C lofet for Ladies (oun of the wax in afawcer, and black wooll init ; lay itto the nave and it will help it. A medicine for the {welling of a childs cods. Ake red rofe leayes, bray heal : and boyle them in red wine 2 hour ; then weta cloth in it, and la it to the childes nayell as- hot as ya can fufter i it. A medicine to Paco the flies eae & fey a faweer full of the call : Milfoile, as much of the juice off ‘| Plantanesand wheat-flower ; temper! the flower with the juice of the herbs,| _ | and fo make a cake of it,and bake it, | ; | and eat it hot. "Fer to Ranch blend at the ace or at “eine that is cut : proved (Ts Giechers burned to row and ee toupon the veine ha : eee 2 aaa slob 4 ; and Gentle-women, ae . : cut,and alfo take a wet cloth,and lay | _- pit round about the members,and wet | the cloth three times, and lay ic to” - I coldevety time, and it thall ftanch wherefoever it be. Proved. For to belp 4 drunken man or wo- aman for ever. Ga him a purgation; after that, give him a {wallow to drinkin | powder for the {pace of twelve dayes, | and for a moneths {pace give him e- | very day foure almonds to eat, with four leaves of woodbine beaten : you | muft eat them in the morning next your heart. Proved. ‘ ; For Scabs. Ee ea gee sae Pena e TONY «° Ake {nailes,and prick them, and | ’ § take the water that comes out of | — them,andanoint the fcabs therewith; ci | take vine leaves, & bind them to the “4 . | cabs, and doe it every morning and | cee isc ee evening, | a lofet for Ladtes eyening,and youhall be whole, Pr Lved, ; | _. Tedry feabs. my ‘Ake gum arabeck, put it in fofe water till it be confumed, and {weththem therewith. Proved. ~ For the paifie,or faking in the bands. . & tone Selland Eyfill,feethe them] together , and wath thy han therewith, and eat fage with muftard | fafting. +1 Toveftorea man to natuye that is — ha confumption. ; 3 Ba theeldeft cock you can g | Bt fcald him,draw him and cut him} _ fallin pieces ina glaffe por, ftop him _ | as faftas you-can, and put amor __| thefe pieces cloves, mace, (mall: rai- i _ | fins,and faltsthen put this glaffe into _ | agreat pot, and let all thefe fect | together till they be a gelly : the | tain it, into.a clean veffell, a ie AS Sa __ give and. Gentle-women. . . | give it to the-fick firft and lat bloud- | | warm. To veflore the brain. TH powder of bittany, and ufe | it in your pottage, it will reftore the brain,and deftroy the ftone. : For a perilous Cough. T Sage, Rues and Commin , | ftamp them with pepper: feethe | them together with honey, andthere- | of make an electuary, and ufe theres |” ofa fpoonfull evening and morning, | ‘| and by the help of God it thalldoe | ‘you good. nay | o. For them that. cannot fee; and ~~ me bave vedeyes. | TAkewhite vinegar; andrubupon] “a whetftone'ina fairebafon; take} — as much fale as powder,» andgrinde| — , them well eee in a bafon, and] er a — Sy x Clofet for Eudes. temper them with wines and let it ftand a day and a night, and put it in a viall of glaffe: you mutt take the thinneft that ftandeth above in thejml bafon,and put it in your glaffle ; andj when the patient gocth tobed, take] -|a featherand wet therein,and anoint| his eyes. f | To anoint the face,and to make it whitey . To freth bacort! greafe, and the] o&. whites ofegs; ftamp them toge-| ther,aridaa little powder of bayes,and) | anoint your face: therewith, and it} | willimake it white. yi For a fair face another way. Proved, a and Gentle-women, ~ — To make the face white and faire, | 4 |ptAke Rofemary, and boile it in white wine, and wath thy face >| therewith, and thou fhalt be faire: | ‘| then take Erigan, and ftamp ir, and : | take the juice thereof, and put it all| together, and wath thy face there-| etwith. Proved. fee. help the face with red pimples. a | eer Bay-berries, and: pluck off) | the husks,and make fine powder: | |} thereof, and temper it with honey: | | | anoint your face therewith fix times, | and it will help you. i < (To draw brokembonesont ofthe beak} Ake Betony, Vervine, and Rue,} |, & Rampe them all together very} ¥, {mall, and put thereto rie-meale or} || wheat,and the white dfan egge, and}, | make a plaifter,and lay it to the er ee . “ "SOMES. To quench ones thirft. fe Ake the roots of Lovage, wath it clean, ftampt it, and temper it! | wich water, drink a good draught off “it five nights together, and drink not} in two hours after ic, ; "For one that {peaks in bis-(leep. tAke Southernwood,and temper it with wine, and let the difeafed 'drink thereof in. the morning, an ee he goes tb bed. “ Fova woman that hath too omnch & of the. flowers. - "Ake ih footiof.a Hare en it to. powder, and drink thereof with} red wine and cinatnon firft and taftl nine potest it will help: here | Hag ee: -FINIS. bas, aes atl} hu ee )e pr Osten pea 3/487 whit’. SSA rahe ia r Se 7 = * ee Rs BS ay 4 Ato S, Sank aa vik conse es wie Ba Pha < eeKee + = : ; Re Rite ae GEN ES. >= Se ode et fa wae teh LAN Pog