A 
 
 Q.UE ENS DELIGH T : 
 
 I ' OR, 
 
 ! THE ART 
 
 O F 
 
 T referring , Conferring, 
 and Candying. 
 
 As alfo, 
 
 A right Knowledge of 
 
 making Perpum e s 5 and 
 Diftilling the moft 
 
 Excellent Waters. 
 
 1S»s 
 
 I 
 
 i 
 
 v 
 
 Never before Publiilied. 
 
 Printed by R. Wood , for Nath, Brooke, at 
 the Angel in Cornhill, 1662. 
 
Q_u bens Delight, 
 
 Conferees ^ and Preferves 5 Candy¬ 
 ing and Difiilling Waters . 
 
 To preserve white Fear Plums or green* 
 
 Ake the Plums, and cut the 
 ftalk off, and wipe them, 
 then take the juft weight 
 of them in Sugar , then 
 put them in a skillet of wa- 
 er, and let them ftand in and fcald, 
 eing elofe covered till they be ten- 
 er, they muft not feethe, when they 
 efoft, lay them in adilh, and cover 
 iem with a cloth, and ftew fome of 
 
 L 2 the 
 
196 A Queens Delight. 
 
 the fugar in the glafs bottom , and put 
 in the Plums, fire wing the fugar over 
 till all be in,then let them (land all night, 
 the next day put them in a pan, and let; 
 them boil apace, keeping them clean j 
 fcummed , and when your Plums look 
 clear, your firup will gelly, and they 
 are enough. If your plums be ripe, peel 
 off the skins before you put them in the 
 glafs } they will be the better and clear¬ 
 er a great deal to dry, if you will take 
 the Plums white } if green,do them with 
 the rines on. 
 
 To preferve Grapes . 
 
 Take Grapes when they be almofl 
 through ripe, and cut the flalks off, and 
 (lone them in the fide, and as faff as you 
 can flone them flrcw fugar on them:, you 
 mull take to every pound of Grapes 
 three quarters of a pound of Sugar, 
 then take fome of the fower Grapesj 
 and wring the juyce of them, and put to 
 every pound of Grapes twofpoonfuls 
 of juyce, then fet them on the fire, and 
 flill lift up the pan and lhake it round, 
 for fear of burning to , then fet them 
 on again, and when the fugar is melt¬ 
 ed, 
 
 I 
 
A Queens Delight. 197 
 
 ed, boil them as faft as you can poiTibly, 
 and when they look very clear , and the 
 firup fomewhat thick, they are enough. 
 
 To preferve Quinces white. 
 
 Take a pair and coarthem, and to 
 every pound of your equal weights in 
 Sugar and Quince, take a wine pint of 
 water ; put them together,and boil them 
 as faft as you can uncovered ■ and this 
 way you may alfo preferve Pipins white 
 as you do Quinces. 
 
 To preferve Rejpafi. 
 
 Take a pound of Refpafs, a pound of 
 fine Sugar, a quarter of a pint of the 
 juycc of Refpafs, ftrew the fugar under 
 and above the refpafs, fprinkle the juyce 
 all on them, fet them on a clear fire, let 
 them boil as foft as is poffible, till the 
 firup will gelly, then take them off, let 
 them ftand till they be cold, then put 
 them in a glafs. After this manner is the 
 beft way. 
 
19 ® A Queens Delight . 
 
 To preferve Pippins* 
 
 Take fair Pippins, and boil them in 
 fair water till they be fomewhat tender, 
 then take them out,and peel off the skins 
 and put them into a fair earthen pot,and 
 cover them till they be cold, then make 
 the Syrup with fair Water and Sugar, 
 feethe it, and feum it very clean,then be¬ 
 ing almofl: cold, put in your Pippins, fo 
 boil them fofely together, put in as 
 much rine of Oranges as you think will 
 tafte them, if you have no Oranges take 
 whole Cinamon aud Cloves, fo boil 
 them high enough to keep them all the 
 year. 
 
 To preferve Fruits green. 
 
 Take Pippins, Apricocks, Pear- 
 plums, or Peaches when they be green, 
 feald them in hot water, and peel them 
 or ferape them, put them into another 
 water not fo hot as the firft, then boil 
 them very tender, take the weight of 
 them in Sugar, put to it as much water 
 as will make a Syrup to cover them ; 
 then boil them fomething leafurely, 
 
 and 
 
A Queens Delight. 199 
 
 and take them up, then boil the firup till 
 it be fomewhat thick, that it will batten 
 on adifh fide, and when they arc cold, 
 put them together. 
 
 To preferve Oranges and Lemons 
 the befi way* 
 
 Take and boil them as for parte,then 
 take as much Sugar as they weigh, and 
 put to it as much water as will cover them 
 by making a Syrup, then boil them very 
 Ieafurely till they be clear,then take them 
 up,and boil the firup till it batten on the 
 difh fide , and when they are cold put 
 them up, &c , 
 
 An approved Confervc for a Cough or Con - 
 fumption of the Lungs . 
 
 Take a pound of Elecampane Roots, 
 draw out the pith, and boil them in two 
 waters til they be foft,when it is cold put 
 to it the like quantity of the pap of ro- 
 rted Pippins,and three times their weight 
 of brown fugarcandy beaten to powder, 
 (lamp thefe .in a Mortar to a Conferve, 
 t whereof take every morning farting as 
 much as a walnut for a week or fortnight 
 together,and afterwards but three times 
 a week. Approved. 
 
 1 
 
 To 
 
200 A Queens Delight. 
 
 To make a Conferve of any of thefe Fruits . 
 
 When you have boiled your pade as 
 followeth ready to fafhion on the Pie- 
 plate, put it up into Gallipots, and ne¬ 
 ver dry it, and this is all the difference 
 between Conferves. And fo you may 
 make Conferves of any Fruits, this for 
 all hard fruits,as Quinces,Pippins,Oran¬ 
 ges and Lemons. 
 
 To dry any Fruits after they are pc-t 
 ferved, or Candy them . 
 
 Take Pippins, Pears or Plums, and 
 wafh them out in warm water from the 
 firup they are preferved in, drew them 
 over with fearfed fugar, as you would do 
 flower upon fifh to fry them } fet them in 
 abroad earthen pan, that they may lie 
 one by one • then fet them in a warm o- 
 ven or dove to dry. If you will candy 
 them withal, you mud drew on fugar 
 three or/our times in the drying. 
 
A Queens Delight. 201 
 
 To preferve Artkhocks young, green Wal¬ 
 nuts and Lemons, and the Elecampane 
 roots , or any bitter thing . 
 
 Take any of thefe, and boil them ten¬ 
 der, and fhift them in their boiltng 
 fix or feven times to take away their 
 bitternefs, out of one hot water into 
 another, then put a quart of Salt unto 
 them, then take them up and dry them 
 with a fair cloth , then put them into 
 as much clarified Sugar as will cover 
 them, then let them boil a walm or two, 
 and fo let them (land foaking in the Su- ■ 
 gar til the next morning, then take them 
 up, and boil the Sugar a little higher 
 byicfelf, and when they are cold put 
 them up. - 
 
 Let your green Walnuts be prickt full 
 ! of holes with a great pin, and let them 
 not be long in one water, for that will 
 make them look blackj being boiled ten- 
 | der, flick two or three Cloves in each 
 of them.' 
 
 Set your Elecampane Roots * being ; 
 clean fcraped, and lhifted in their boil¬ 
 ings* a dozen * times j then dry them 
 in a fair cloth , and fo boil them as is ■ 
 
 L-5-1 above 
 
202 A Queens. Delight. 
 
 above written, take half fomuch more 
 then it doth weigh', becaufe it is bit¬ 
 ter, &f- 
 
 Topreferve Quinces : white or red .. 
 
 Take the Quinces,and coarthem, and’ 
 pare them , thofe that yon will have 
 white, put them into a pail of water two 
 or thre hours, then take as much Sugar 
 as they weigh, put to it as much water as 
 will make a Syrup to cover them , then 
 boil your Syrup a little while, then put 
 your Quinces in, and boil them as fall: as 
 you can , till they be tender and clear, 
 then take them up, and boil the Syrup a 
 little,higher by it felf,and being cold put 
 them up. And if you will have them red, 
 put them raw into fugar,. and boil them 
 leafurely clofe covered till they be red 
 and put them not into cold water. . 
 
 To preferve Grapes* . 
 
 ■ 
 
 Take the Clufters, and rtone them as 
 you do Barberries, then take a .little 
 more fugar then they, weigh, put to it 
 as-much Apple water as- will make a. 
 
 1 ilrup toeover them , .then boil them as; 
 
 ! _ - _ ]£»■ • 
 
I —■■ 11 1 * * F 1 . . . . . ■ i ■ ■ —n 
 
 A Queens Delight. 20$‘ 
 
 you do Cherries, as faft as you can, till 
 the lirup be thick, and being cold pot it: 
 thus may you preferve Barberries or En- 
 glilh Currans, or any kinde of Berries.' 
 
 To preferve Pippins , Apricockj , Pear- 
 plums and Peaches when they are ripe. 
 
 Take Pippins and pare them, bore a 
 hole through them , and put them into j 
 a pale of water, then take as much fugar ■ 
 as they do weigh, and put it to as much 
 water as will make a firup to cover 
 them, and boil them as faft as you can, . 
 fo that you keep them from breaking, 
 until they be tender, that you may prick 
 a rulh through them: let them be a 
 foaking til! they be almoft cold,then put 
 them up. 
 
 Your Apricocks and Peaches muft be 
 ! ft:0ned,and not pared,but the pear-plums 
 I muft not be ftoned nor pared.Then take 
 j a little more fugar then they weigh,then ■■ 
 j take as much Apple water and fugar as 
 will make a lirup for them, then boil 
 ! them as you do your Pippins, and pot, 
 them as you do the Pippins like wife, 
 
204 A Qfleen* Delight. 
 
 To preferve Pippins, Apticoeks, Pear- 
 plums, or Peaches green. 
 
 Take your Pippins green andquoddle 
 them in fair water, but Jet- the water 
 boilfirfi-before you put them in, and 
 you muft Ihift them in two hoc waters 
 before they will be tender , then pull 
 off the skin from them, and fo cafe them 
 in fo much clarified fugar as will cover 
 them,and fo boil them as fall as you can, 
 keeping them from breaking, then take 
 them up, and boil the firup until it be as 
 thick as for Quiddony • then pot them, 
 and pour the firup into them before thev 
 be cold,. 
 
 Take your Apricocks andT^ar-pIums 
 and boil them tender, then take as much 
 fugar as they do weigh, and take as much 
 water as will makexhe firup, take your 
 green peaches before they be ftoned and 
 thrufl a pm through them , and then 
 make a Prong water of allies > and* cal? 
 them into, the.hot (landing lie to take 
 - off the*fur. from them,then walh them in 
 three or four waters-warm, fo then put 
 them into fo much clarified fugar as will 
 candy them 5 fo boil them, and put them • 
 1 _ Tfl .J 
 
A Queens Delight. 205 
 
 .To-dry Pippins or Tears without Sugar . 
 
 Take Pippins or Pears and prick them 
 foil of holes'with a bodkin, and lay 
 them in fweet wort three or fpur dayes, 
 then lay them on a fieves bottom till 
 they be dry in an Oven, but a drying 
 heat. This you may do to any tender 
 Plum., 
 
 To make Syrup of Clove-giUy-flowers. 
 
 Take a quart of water, half a bufoel 
 of Flowers, cut off the whites,and ivith 
 a fieve lift away the feeds, bruife them a 
 little-5 let your water be boiled, and- 
 a little cold again , then put in your 
 F lowers, and let them ftand clofe cover¬ 
 ed twenty four hours 5 you may put in 
 bu t half the flours at a time,the ftrength 
 will come out the better ; to that liquor 
 put in three pound of Sugar, let it lie in 
 all night, next day boil it in a Gallipot, 
 fet it in a pot of water, and there let it 
 boil till all the fugar be melted^ and the 
 firup be pretty thick, then take it out, 
 and let it ftand in that till it be through 
 cold, then glafs it*. 
 
 To 
 

 ’"r —’ *'-~~ * - ~ 
 
 206 A Queens Delight. 
 
 To nuke Syrup of Hyfop for Colds. 
 
 Take a handful of Hyfop, of Figs, 
 Raifins, Dates, of each an ounce, of 
 Collipint half an handful, French Bar¬ 
 ley one ounce, boil therein three pints 
 of fair water to a quart, drain it and 
 clarifie it with two whites of Eggs, then 
 put in two pound of fine fugar, and boil 
 it to a firup. 
 
 To make Orange Water 
 
 Take a pottle of the bed Malligo fack, 
 and put in as many of the peels of Oran¬ 
 ges as will go in,cut the white clean off, 
 let them deep twenty four hours } dill 
 them in a gl s dill, and let the water 
 run into theTleceiver upon fine Sugar* 
 candy 5 you may dill it in an ordinary 
 
 mu. 
 
 To dry Cherries. 
 
 Take a pound of fugar, diffolveitin 
 chin fair water, when it is boiled a little 
 while, put in your Cherries after they 
 are doned , four pound to one pound 
 
 of 
 
A Queens Delight. 207 
 
 'of fugar, let them lie in the fugar three 
 dayes, then take them out of the firup 
 | and lay them on fieves one by one, and 
 ! let them before the fun upon (tools,turn 
 ' them, everyday, elfethey will mould; 
 when they look of a dark red colour,and 
 are dry, then put them up. And fo you 
 may do any manner of fruit. In the fun 
 is thebefi dryingof them 5 put into the 
 firup fome juyee of Rafps,. 
 
 To make Juyee of Liquorijhi, - 
 
 Take Englifh Liquorifh, and (tamp it 
 very clean, bruife it with a hammer, and 
 cut it in fmall pieces 5 to a pound of Li- 
 quorifh thus bruifed, put a quart of 
 Hjfop water , let them foak together 
 in an earthen pot a day and a night, 
 then; pull the Liquoriih into fmall 
 pieces, and lay it in foak again two 
 dayes more^ then (train out theLiquo- 
 rifh, and boij the liquor a good while. , 
 Stir it often j then put in half a pound 
 of Sugarcandy,, or Loaf-fugar finely 
 beaten, four grains of Musk, as much 
 Ambergreece, bruife them fmall with a 
 little iugarj then boil them together 
 j till ft be good and thick, (till have a care 
 
io 8 A Queens Delight, 
 
 you burn it noty then put it out in glafs 
 plates, and make it into round rolls, 
 and fet it in a drying place till it be ftiff, 
 that you may work it into rolls to be 
 cut as big as Barley corns, and fo lay 
 them on a place again: If it be needful 
 ftrew on the place a little Sugar to pre¬ 
 vent thickning j fo dry them ftill if there 
 be need, and if they fhould be too dry, 
 the heat of the fire will foften them a- 
 gain. 
 
 AVer fume for Clothes , Gloves, 
 
 Take of Linet two grains, of Musk 
 three, of Ambergreece four, and the oyl 
 of Items a pretty quantity ; grinde 
 them all upon a Marble ftone fit for that 
 purpofe ; then with a brufh or fpunge 
 rake them over,and it will fweeten them 
 very well ^ your Glovesor Jerkins muft' 
 firJfi be wafhed in old red Rofe-watcr, 
 and when they are almoft dry, ftretch 
 them forth fmooth, and lay on the Per¬ 
 fumes. 
 
 To nuke Almond Biskct, 
 
 Take. the. whites of four new laid 
 
 _ Eggs,- 
 
 i 
 
A Queens Delight. 209 
 
 Eggs, and two yolks, then beat it well 
 for an hour together, then have in rea¬ 
 dme fs a quarter of a pound of the beft 
 Almonds blanched in cold water , and 
 beat them very fmall with Bofe-wart, 
 for fear of Oylingjthen have a pound 
 of the beft Loaf fugar finely beaten,beat 
 that in the Eggs a while, then put in 
 your Almonds, and five or fix fpoonfuls 
 of the fineft flower , and fo bake them 
 together upon paper or plates, you may 
 have a little fine fugar in a piece of tiffa¬ 
 ny to duft them over as they be in the 
 Oven, fo bake them as you do Bisket. 
 
 % 
 
 To make Conferve of Rofes boiled. 
 
 Take a quart of red Rofe-water, a 
 quart of fair water, boil in the water a 
 pound of red Rofe leaves, the whites cut 
 off > the leaves muft be boiled very ten¬ 
 der $ then take three pound of Sugar, 
 and put to it a pound at a time,and let it 
 boil a little between every pound, fo put 
 it up in your pots. 
 
 \ ' ' .. 
 
 To 
 
 . - - 4jjj l 
 
 --- -- 
 
2io A Queens Delight . 
 
 To wake Conferves of Rofes unboiled. 
 
 Take a pound of red Rofe leave^tlie 
 whites cut off, ffamp them verf fine, 
 take a pound of Sugar, and beat in with 
 the Rofes, and put it in a pot, and co- 
 vent with leather, and fee it in a cool 
 place. 
 
 To dry Aprlcoiks. 
 
 Firft ftone them,then weigh them,take 
 the. weight of them in double refined 
 Sugar, make the Syrup with fo much 
 water as will wet them, and boil it up 
 fo high, that a drop being dropped on 
 a Plate it will flip clean off , when it 
 is cold ^ then put in your Apricocks 
 being pared, whilft your Syrup is hot, 
 but itmuftnotbe taken off the fire be¬ 
 fore you put them in, then turn them 
 in the Syrup often, then let them ftand 
 three quarters of an hour j then take 
 them out of the Syrup, and tie them up 
 in Tiffanies, one in a Tiffany or mor^, 
 as they be in bignefs, and whileft yOu 
 are tying them up., fet the Syrup on the 
 fire to heat, but not to boil, then put 
 
 your 
 

 A Queens Delight. 21 1 
 
 your Apricocks into the Syrup, and 
 fet them on a quick fire, and let them 
 boil asfaflas you can, skim them clean, 
 and when they look clear, take them 
 from the fire, and let them lie in the fi- 
 rup till the next day , then fet them on 
 the fire to heat, but not to boil } then 
 fet them by till the next day,, and lay 
 them upon a clean Sieve to drain, and 
 when they are well drained, take them 
 out of the Tiffanies, and fo dry them in 
 a ftove, or better in the Sun with glaffcs 
 over them, to keep them from the 
 duff. 
 
 To make Quinces for Ties. 
 
 Wipe the Quinces, and put them into 
 a little veffel of fmall beer when it hath 
 done workingjftop them clofe that no air 
 can get in,and this will keep them fair all 
 the year, and good- 
 
 The befl waj to breakjweet Powder. 
 
 Take of Orrice one pound, Calamus 
 a quarter of a pound, Benjamin one 
 half pound, Storax half a pound, Civet 
 a quarter of an ounce, Cloves a quarter 
 
 of 
 
212 -d Queens Relight, 
 
 of a pound. Musk one half ounce, Oyl 
 of Orange flowers one ounce, Lignum 
 Aloes one ounce, Rofewood a quarter 
 of a pound, Ambergreece a quarter of 
 an ounce. To every pound of Rofes put 
 a pound of powder ; the bag muft be of 
 Taffity , or elfe the Powder will run 
 through. 
 
 To make excellent Perfumes. 
 
 Take a quarter of a pound of Damask 
 Rofe-buds cut clean from the Whites, 
 (lamp them very fmall, put to them a 
 good fpoonful of Damask Rofe-water, 
 fo let them (land clofe flopped all night, 
 then take one ounce and a quarter of 
 Benjamin finely beaten, and alfo fearfed, 
 (ifyou will) twenty grains of Civit, and 
 ten grains of Musk 5 mingle thefe with 
 the Rofes, beating them well together, 
 then make it up in little Cakes between 
 Rofe leaves, and dry them between 
 fleets of paper. 
 
 To make a very good Pomatum . 
 
 Take the fat of a young Dog one 
 pound, it mult be killed well, that the 
 
 blood 
 
213 
 
 A Queens Delight. 
 
 blood fettle not into the fat,then let the 
 outer skin be taken off before it be o- 
 pened, left any of the hair come to the 
 fat, then take all the fat from the infide, 
 and afloon as you take it off fling it in¬ 
 to conduit-water 5 and if you fee the fe- 
 cond skin be clear, peel it and water it 
 with the other; be fure it cools not out 
 ofthe water : youmuft not let any of] 
 the flefh remain on it, for then the Po-' 
 matum will not keep. To one pound 
 of this fat take two pound of Lambs 
 caule, and put it to the other in the 
 water, and when you fee it is cold, drain 
 it from the water in a Napkin,and break 
 it in little pieces with your fingers, and 
 take out all the little veins j then take 
 eight ounces of Oyl of Tartar, and put 
 in that firft, ftirring it well together, 
 then put it into a Gallon of Conduit- 
 water, and let it ftand till night • fhift 
 this with fo much Oyl and Water, mor¬ 
 ning and evening feven dayes together, 
 and be fure you fhifc it conftantly ; and 
 the day before you mean to melt it, 
 wring it hard by a little at a time, and 
 be fure the oyl and water be all put of 
 it, wring the water well out of it with 
 a Napkin every time you fhift it • then 
 
 put 
 
214 A Queens Delight . 
 
 put in three pints of Rofe-water } let 
 it ftand clofe covered twelve hours,then 
 wring out that , and put in a pint of 
 frelh Rofe-water into a high Gallipot 
 with the fecesj then tie it clofe up, and 
 fet it in a pot of water, and let it boil 
 two hours, then take it out, and drain 
 it into an earthen pan, let it ftand till it 
 is cold 3 then cut a hole in it, and let 
 out the water, then fcrape away the bot¬ 
 tom , and dry it with a cloth, and dry 
 the pan ; melt it in a Chafing-dilh of 
 Coals, or in the Gallipots j beat itfo 
 long, till it look very white and ftii- 
 ning 5 then with your hand fling it in 
 fine Cakes upon white paper, and let it 
 lie till it be cold, then put it into Galli¬ 
 pots. This will be very good for two or 
 three years. 
 
 To wake Raifw Wine. 
 
 Take two pound of Raifins of the 
 Sun Hired, a pound of good powdered 
 Sugar,the juyceof two Lemons, one 
 pill, put thefeinan earthen pot with 
 a top, then take two gallons of water, 
 let it boil half an hour, then take it hot 
 from the fire, and put it into the pot,and 
 
 cover 
 
A Queens Delight, 215 I 
 
 cover it clofe for three or four dayes, 
 ftirring it twice a day, being drained 
 put it into bottles,and flop it very clofe, 
 in a fortnight or three weeks it may be 
 drunk 5 you may put in Cloves, Gilly¬ 
 flowers, or Cowflips, as the time of the 
 year is when you make it ; and when, 
 you have drawn this from the Raifins, 
 and bottled it up, heat two quarts of 
 water more put it to the ingredients,andr 
 let it ftand as aforefaid. This will be 
 good, but fmaller then the other,the wa¬ 
 ter muft be boiled as the other. 
 
 To make Rasberry Wine. 
 
 Take a Gallon of good Rhennifb 
 Wine , put into it as much Rasberries 
 very ripe as will make it ftrong, put it in 
 an earthen pot, and let it ftand two days, 
 then pour your Wine from your Raf- 
 berrics, and put into every bottle two 
 ounces of Sugar. Stop it up, and keep it 
 by you. 
 
 The left way to preferve Cherries, 
 
 Take the beft Cherries you can get, 
 and cut the ftalks fomething fhort, then 
 
 for 
 
 -— - .—— - . 
 
21 6 A Queens Delight, 
 
 ■■■■■ „ 1 — — . — . 
 
 for every pound of thefe Cherries take 
 two pound of other Cherries , and. put 
 them of their ftalks and ftones, put to 
 them ten fpoonfuls of fair water, and 
 then fet them on the fire to boil very faff 
 till you fee that the colour of the firup 
 be like pale Claret wine, then take it off 
 the fire, and drain them from the Cher¬ 
 ries into a pan to preferve in. Take to 
 every pound of cherries a quarter of fu- 
 gar, of which take half, and diffolve it 
 with the cherry water drained from the 
 Cherries, and keep them boiling very 
 faff till they will gelly in a fpoon, and as 
 you fee the firup thin, take off the fugar 
 that you kept finely beaten,and put it to 
 the Cherries in the boiling j the fafter 
 they boil, the better they will be prefer- 
 ved, and let them ftand in a pan till they 
 be almoft cold. 
 
 A Tincture of Ambergreece . 
 
 Take Ambergreefe one ounce, Musk 
 two drams, fpirit of Wine half a pint, 
 or as much as will cover the Ingredients 
 two or three fingers breadth, put all in¬ 
 to a glafs, flop it clofe with a cork and 
 bladder 5 fet it in Horfe dung ten or 
 
 twelve 
 
A Queens Delight. 2 17 
 
 i twelve dayes, then pour off gently the 
 Spiritof Wine, and keep it in a Glafs 
 clofe dopt, then put more fpirit of wine 
 on the Ambergreece, and do as before; 
 then pour it off,after all this the Amber¬ 
 greece will ferve for ordinary ufes. A 
 drop of this will perfume any thing, and 
 I in Cordials it is very good. 
 
 To make Vfquebath the bejl way. 
 
 Take t wo quarts of the bed Aqua vita, 
 
 ! four ounces of fcraped liquorifh,and half 
 a pound of diced Raifins of the fun,An- 
 | nifeeds four ounces, Dates and Figs, of 
 I each half a pound, diced Nutmeg, Cin- 
 j namon, Ginger, of each half an ounce, 
 jj put thefe to the Aqua vita , dop it very 
 clofe, and fet it in a cold place ten dayes, 
 ftirring it twice a day with a flick, then 
 drain orfweeten it with Sugarcandyji 
 after it is drained , let it dand till it be* 
 :lear, then put into the glafs Musk and 
 Ambergreece-cwo grains is fufficient for 
 :his quantity. 
 
 To preferve Cherries with a quarter of 
 their weight in Sugar. 
 
 Take four pound of Cherries, one 
 M pound 
 
2 i8 A Qjuens Delight ._ 
 
 pound of Sugar, beat your Sugar and 
 ftrew a little in the bottom of your skil¬ 
 let, then pull off the ftalks and ftonesof 
 your Cherries , and cut them crofs the 
 bottom with a knife * let the juyce of 
 the Cherries run upon the Sugar ; for 
 there muff be no other liquor but the 
 juyce of the Cherries ; cover your Cher¬ 
 ries over with one half of your Sugar, 
 boil them very quick$ when they are half 
 boiled, put in the remainder of your Su¬ 
 gar • when they are almoft enough, put 
 in die reft of the Sugar ; you muft tet 
 them boil till they part in funder like 
 Marmalade,ftirring them continuallyjlo 
 put them up hot into your warm Marma- 
 lade glaffes. / , 
 
 To make GeUy of Pippins. 
 
 i ' - , .1 
 
 Take Pippins,and pare them,and quar¬ 
 ter them, and put as much water to them 
 as will cover them, and let them boil 
 till all the vertue of the Pippins are out} 
 then ftrain them, and take to a pint of 
 that liquor a pound of Sugar, and cut 
 long threads of Orange peels, and boil 
 * in it, then take a Lemon , and pare and 
 dice it very thin, and boil it in your li- 
 
 quoi 
 
 ____~—— 
 
A gucens Delight, 
 
 l ! 9 
 
 qoora little thin, take them out, and 
 lay them in the bottom of your glafs, 
 and when it is boiled to a gelly, pour it 
 on the Lemons in the glafs. You mud 
 boil the Oranges in two or three waters 
 before you boil it in the gelly. 
 
 To make Jpricock Cakes. 
 
 Take the faired Apricocksyoucan 
 get, and parboil them very tender, then 
 take off the Pulp and their weight of fu- 
 gar , and boil the Sugar and Apricocks 
 together very fad ■ Air them ever left 
 they burn to, and when you can fee the 
 bottom of the Skillet it is enough; 
 then put them into Cards fowed round, 
 and dud them with fine Sugar, and 
 when they are cold {lone them, then 
 turn them, and fill them up with fome 
 more of the fame fluff; but you mud 
 let them {land for three or four days be¬ 
 fore you turn them off thefirfl place ; 
 and when you finde they begin to candy, 
 take them out of the Cards, dufl them 
 with Sugar again ; fo do ever when you 
 turn them. 
 
220 
 
 A Queens Delight . 
 
 To preferve Barberries the beft way, 
 
 Firfl (lone them and weigh them,half a 
 pound of fugar to half a pound of them, 
 then pare them and flice them into that 
 liquour, take the weight of it in fugatj 
 then take as many Rasberries as will co¬ 
 lour it, and ftrain them into the liquor, 
 then put in the Sugar, boil it as faft as 
 you can, then skim it till it be very clear, 
 then put in your Barberries, and that 
 Sugar you weighed, and fo let them boil 
 till the skin be fully rifen up , then take 
 them off, and skin them very clean, and 
 put them up. 
 
 To wake Lozenges of red Rofes . 
 
 Boil your Sugar to Sugar again, then 
 put in your Red Rofes being finely 
 beaten, and made moift with the juyce 
 of a Lemmon , let it not boil after the 
 Rofes are in, but pour it upon a Pye- 
 plate, and cut it into what form you 
 pleafe. 
 
A J£ueens Delight. 12 1 
 
 To wake Chips of Quinces. 
 
 Firft fcald them very well, then flice 
 them into a Dilh, and pour a Candy Sy¬ 
 rup to them fcalding hot, and let them 
 ftand all night > then lay them on plates, 
 and fearfe fugar on them, and turn them 
 every day, and fcrape more fugar on 
 them till they be dry. If yoa would have 
 them look clear, heat them in firup, but 
 not to boil. 
 
 To make Sugar of Wormwood, Mint,Anni- 
 
 ; feed, or any other of that kjnde . 
 
 ffe'v 
 
 ^ Take double refined Sugar, and do 
 but wet it in fair water, or Rofe-water, 
 and boil it to a Candy, when it is almojl 
 boiled take it off, and fliir it till it be 
 cold; then drop in three or four drops of 
 the Oyls of whatfoever you will make, 
 and ftir it well; then drop it on a board, 
 being before fitted with Sugar. 
 
 Ta make Syrup of Lemons or Citrons. 
 
 Pare off all the rindes,then dice your 
 Lemons very thin, and lay a lare of 
 __ M 3 _fugar 
 
222 A Queens Delight. 
 
 fugar finely beaten,and a lare of Lemons 
 in a filver bafen till yon have fitted it,or 
 as much as you mean to make,. and fo 
 let it Hand all night j the next day pour 
 off the liquor that runs from it into a 
 glafs through a Tiffany ftrainer. Befure 
 you put Sugar enough to them at the 
 firft, and it will keep a year good,if it be 
 fee up well. 
 
 To wake jttrnbaU of Apr'tcockj or Quinces 
 
 Take Apricocks or Quinces,and quod- 
 dle them tender, then take their Pulp 
 and dry it in a difh over a Chafing-difh 
 of coals,and fet it in a ftoye for a day or 
 two } then beat it in a ftone Mortar, 
 putting in as much Sugar as will make 
 a ftiffpafte ^ then colour it with Saun¬ 
 ders, Cochinele or blew Starch, and 
 make it up in what colour you pleafe, 
 rowl them with battle-doors into long 
 pieces, and tye them up in knots, and fo 
 dry them. 
 
 To make Chetrj-water. 
 
 Take nine pound of Cherries, ptili 
 out the ftoncs and ftalks, break them 
 
 with 
 
A Queens Delight. 123 
 
 with your hand, and put them into nine 
 pints of Claret Wine, take nine ounces 
 of Cinamon, and three Nutmegs,bruife 
 them, and put them into this, then take 
 of Rofemary and Balm, of each half a 
 handful, of fweet Marjoram a quarter of 
 an handful ; put all thefe with the afore¬ 
 named into an earthen pot well leaded 5 
 fo let them (land to infufe twenty four 
 hours, llirring it once in four or five 
 hours • fo diftil it in a Limbeck,keeping 
 the flrongeft water by it felf, put fome 
 Sugar finely beaten into your glafles. If 
 your firffc water be tooftrong, put fome 
 of the fecond to it as you ufe it. If you 
 pleafe you may tie fome Musk and Am- 
 bergreefe in a rag , and hang it by a 
 thread in your glafsi. 
 
 To make Orange Cakes. 
 
 Take Oranges and pare them as thin as 
 you can, then take out the meats clean* 
 and put them in water ^ let them lie a- 
 bout an hour, fhift the water , and boil 
 them very tender in three or four wafers 
 then put them up, and dry them on a 
 cloth : mince them as fmall as you can, 
 then put them into a difh, and fquceze 
 all the juyce of the meat into them, and 
 
 M 4 let 
 
224 ^ Qtteens Delight. 
 
 let them (land till the next day, take to 
 every pound of chefe a pound and a 
 quarter of double refined Sugar. Boil 
 it with a fpoonful of water at the bot- 
 tome to keep it from burning till it be 
 Sugar again } then put in your Oranges, 
 and let them ftand and dry on the fire, 
 but not boil ; then put them on glafs 
 plates, and put them in a ftove, the next 
 day make them into Cakes, and fo dry 
 them as faft you can. . 
 
 Topreferve Oranges the French way. 
 
 Take twelve of the fairefl Oranges and 
 befl coloured, and if you can get them 
 with fmooth skins they are the better, 
 and lay them in Conduit water fix dayes 
 and nights,fhifting them into fre/h water 
 morning and evemng;then boil them ve¬ 
 ry tender,and with aknife pare them very 
 thin, rub them with fait, when you have 
 fo done, core them with a coring Iron, 
 taking out the meat and feeds; then rub 
 them with a dry cloth till they be clean,, 
 and to every pound of Oranges a .pound* 
 and half of fugar, and to a pound of fu -J ] 
 garapint of water; then mingle your- 
 fugar and water well together in a large, 
 skillet or pan;. beat the whites of three 
 
A Queens Delight. 225" 
 
 Eggs, and put that into it, then fet it 
 on the fire , and Jet it boil till it rifes, 
 and lira in it through a Napkin • then fee 
 it on the fire again , and let it boil till 
 the Syrup be thick, then putin your 
 Oranges,and make them feethe as fall as 
 you can, now and then putting in a piece 
 of fine loaf fugarthe bignefsof a wal¬ 
 nut , when they have boiled near an 
 hour, put into them a pint of Apple 
 water 3 then boil them apace , and half 
 a pint of White Wine , tin's Ihould be 
 put in before the apple water,when your ' 
 Oranges are very clear, and your firup 
 fo thick that it will gelly , (which you 
 may know by fetting them to cool in a 1 
 fpoon) when they are ready to betaken 
 off from the fire 3 then put in the juyee 
 of eight Lemons warm into them^ then 
 put them into an earthen pan, and fo let 
 them ftand till they be cold, then put : 
 every Orange in a feveral glafs or pot 5 < 
 if you do but fix Oranges at a time, it is ' 
 the better. 
 
 To pref ?rve green Plums . ■ * 1 
 
 The greateft Wheaten Plum isthtf- 
 beft , which will be ripe in the midft of 
 
 I . . . . ■- M-s<i . 
 
226 A Queens Delight . 
 
 Jutj> gather them about that time , or 
 later, as they grow in bigriefs, but you 
 muft not fuffer them to turn yellow, for 
 then they never be of good colour } be¬ 
 ing gathered, lay them in water for the 
 fpaceof 12. hours, and when you gather 
 them-, wipe them with a clean linnen 
 cloth, and cut off a little of the (talks 
 of every one, then fet two skillets of 
 water on the fire, and when one is fcald- 
 ing hot put in your Plums, and take 
 them from the fire,and cover them, and. 
 let them reft for the (pace of a quarter of 
 an hour ^ then take them Up, and when 
 your other skillet of water doth boil, 
 put them into it * let them but Pay in it 
 a very little while, and fo let the. other 
 skillet of water, wherein they were firft 
 boiled, be fee to the (ire again , and^ 
 make it to-boil, and put'in your Plums 
 as before, and then you (hall fee them 
 rivet over, and 'yet your Plums- Very 
 whole • then while they be hot, you muft 
 with your knife ferape away the rivet¬ 
 ing 3 then take to every pound of plums 
 a pound and two ounces of Sugar finely 
 , beaten, then fet a. pan with a little, fair 
 i water on the fire, and when it boils, put 
 I inyour Plums,, and fet them feethe.half j 
 
■.. I B - - - -__- . 
 
 A Queens Delight, 227 
 
 I a quarter of an hour till you fee the co- 
 I lour wax green, then fet them off the 
 fire a quarter of an hour, and take a 
 handful of Sugar that is weighed , and 
 ftrow it in the bottom of the pan where¬ 
 in you will prefervc, and fo put in your 
 Plums one by one, drawing the liquor 
 from them, and caft the reft of your Su¬ 
 gar on them j then fet the pan on a mo- - 
 derate fire* letting them boil continually 
 but very foftly, and in three quarters of 
 an hour they will be ready, as you may 
 perceive by the greennefs of your plums, 
 and thicknefs of your Syrup, which if 
 they be boiled enough, will gelly when 
 it is cold j then take up your Plums, and 
 put them into a Gallipot, but boil your 
 Syrup a little longer, then ftrain it into 
 fome veffel,and being blood-warm, pour 
 it upon your Plums, but ftop not the pot 
 1 before they be cold. Note alfo you muft 
 preferve them in fuch a pan, as they may 
 lie one by another, and turn of them- 
 felves; and when they have been five or j 
 fix dayes in the Syrup, that the Syrup 
 grow thin, you may boil it again with a 
 little* Sugar, but put it not to your plums 
 till they be cold. - They muft have three 
 fcaldings, and-one boiling* 
 
 I . To 
 
228 A Queens Delight . 
 
 To dry Titans i 
 
 Take three quarters of a pound of fu- 
 gar to a pound of black Pear-plumsj 
 or Damfins, flit the Plums in the creft, 
 lay a lay of Sugar, with a lay of PJurns* 
 and let them fland all night 5 ifyouftone 
 the Plums, fill up the place with Sugar, 
 then boil them but: gently till they be 
 very tender, without breaking the skins, 
 take them into an earthen or filver difli, 
 and boil your Syrup afterwards for a 
 gelly, then pour it in your Plums fcald- 
 ing hot, and let them fland two or three 
 dayes, then let them be put to the. Oven 
 after you draw. your bread , fo often 
 until your. Syrup be. dried .up, and 
 when you think they are almoftdry, Jay 
 them in a fleve, and pour fome fealding 
 water on them, which will run through 
 the fleve, and fet them in an O.ven after¬ 
 wards to dry. 
 
 To prefers e Cherries the hefl way, bigger 
 then they grow naturally, &c .. 
 
 < Take a pound of the^ fmalleft Cher¬ 
 ries , and boil them tender in a pint of 
 —. fair 
 
| A Queens Delight. 229 
 
 fair water, then drain the liquor from 
 j c ^e fubftance, then cake two pound of 
 , good Cherries , and put them in a pre- 
 | ferving-pan with a lay of Cherries, and 
 1 a °f fugar: then pour the firup of 
 the other Cherries about them, and fo 
 let them bod as faft as you can with a 
 quick fire* that the- firup may boil over 
 them, and when your firup is thick'and 
 of good colour, then take them up, and 
 let them (hand a cooling by partitions 
 one from another, and being cold you 
 may pot them up. 
 
 Topreferve Damfins> red Plums or blacky 
 
 Take your Plums newly gathered, and 
 take a little more Sugar then they do 
 weigh, then put to it as much water as 
 will cover them ; then boil your firup 
 a little while,and fo let it cool, then put 
 in your Damfins or- Plums * then boil 
 them leafurely in a pot of feething water 
 till they be tender, then being aimed 
 cold pot them up= - 
 
 To dy Pippins’ or Peats,, - 
 
 Take your Pippins, Pears 8 Apricocks, 
 _____P?re 
 
230 A Queens Delight.' 
 
 pare them, and lay them in a broad ear¬ 
 then pan one by one , and fo rowl them 
 in fearfed Sugar as you flower fried filh - 
 put them in an oven as hot as for man- 
 chet , and fo take them out * and turn 
 them as long as the Oven is hot ^ when 
 the oven is of a drying heat, lay them 
 upon a paper, and dry them on the bot¬ 
 tom of a Sieve 5 fo you-may do the leaft 
 j Plum that is* 
 
 To dry Pippins or Pears another way. 
 
 Take Pippins or Pears, and lay them 
 in an earthen pan one by one, and when 
 they be baked plump and not broken, 
 then take them out, and lay them up,and 
 lay them upon a paper, then lay them on 
 a Sieves bottom, and dry them as you 
 did before. 
 
 To.dry Apricocks tender. 
 
 Take the ripcflof the Apricocks,pare 
 them, put them into a lilver or earthen 
 Skillet, and to a pound of Apricocks 
 put three quarters of a pound of Sugar, 
 fet your Apricocks over your fire j flir¬ 
 ting them till they come to a pulp , and 
 _ _ fet 
 
A Queens Delight. 2 31 1 
 
 fet the Sugar in another skillet by boil- 
 j ing it up to a good height, then take all 
 the Apricocks, andftir them round till 
 | they be well mingled,then let it (land til 
 | it be fomethingcold & thick, then put it 
 into cards, being cut of the falhion of an 
 | Apricock, and laidupon glafs plates; fill 
 ■ the Cards half full,then fet diem in your 
 j Stove but when you finde they are fo 
 dry that they are ready to turn ; then 
 : provide as much of your pulp as you had 
 I before, and to put to every one a ftove 
 when they are turned , (which yftu muff: 
 havefaid before)and pour the reft of the 
 Pulp upon them , fo fee them into your 
 ftove, turning them till they be dry. 
 
 To dry Tlnms a 
 
 Take a pound of Sugar to a pound of 
 Plums, pare them,fcald your Plums, then 
 lay your Plums upon a fieve till the wa¬ 
 ter be drianed from them, boil your Su¬ 
 gar to a Candy height r and then put 
 your Plums in whileft your firup is hot, 
 fo warm them every morning for a week, 
 then take them out, and put them into 
 your ftove.and dry them.^ 
 
 To 
 
 —■ 
 
2^2 A Queens Delight. 
 
 To dry Apricocks. - 
 
 
 Take your Apricocks, pare and ftone 
 them, then weigh half a pound of fugar 
 to a pound of Apricocks, then take half 
 that fugar, and make a thin firup, and 
 when it boileth, put in the Apricocks, 
 then fcaid them in that firup j then take 
 them off the fire, and let them ftand all 
 night in that Sirup, in the morning ; 
 take them out of that firup , and make 
 another firup with the other half 
 of the fugar, then put them in, and pre- 
 ferve them till they look clear $ but be 
 fure you do not do them fo much as 
 thofe you keep preferved without dry¬ 
 ing j then take t&m out of that Syrup, ; 
 and lay them on apiece of plate till 
 they be cold 5 then take a skillet of fair 
 water , and when the water boils take 
 your Apricocks one after another in a 
 fpoon, and dip them in the water firft 
 on one fide, and then on the other 5 
 not letting them go out of the fpoon : 
 Vou muff do it very quick, then put 
 them on a piece of a plate, and dry them 
 in a (love, turning them every day ^ you 
 muft be fure that your Stove or Cub- 
 
 board £ 
 
 i 
 
A Jgueens Delight . 23 $ 
 
 board where you dry them,the heat of it 
 be renewed three times a day with a tem¬ 
 perate drying heat until they be fome- 
 riling dry, then afterwards turn once as 
 you fee caufe, 
 
 Conferves of Violets the Julian manner. 
 
 Take the leaves of blue Violets fepa- 
 rated from their (talks and greens, beat 
 them very well in a drone Mortar, with 
 twice their weight of Sugar, and referve 
 them for your ufein a glafs ve/Fel. 
 
 The Vertue. 
 
 The heat of Choller it doth mitigate, 
 extinguifheth third,aflwageth the belly, 
 and helpeth the Throat of hot hurts, 
 /harp droppings and drinefs, and procu- 
 reth reft. It will keep one year. 
 
 Conferves of red Rofes the Italian manner. 
 
 Take fre/h red Rofes not quite ripe, 
 beat them in a ftone Mortar, mix them 
 with double their weight of Sugar, and 
 put them in a glafs clofe flopped, being 
 not full, let them remain before you ufe 
 them three moneths, ftirring of them 
 once a day. 
 
 The 
 
1 $4 A Queens Delight. 
 
 The Venues . 
 
 The Stomach, Heart, and Bowels it 
 cooleth, and hindered vapours, the fpit- 
 ing of blood and corruption for the molt 
 part (being cold) it helpeth- It will keep 
 many years. 
 
 Conferve of Borage Flowers after 
 . the Italian manner. 
 
 Takefrefli Borage flowers cieanfed 
 well from their heads four ounces, fine 
 Sugar twelve ounces, beat them well to¬ 
 gether in a (tone mortar, and keep them 
 in a veflel well placed. 
 
 The vertues are the fame with Buglofo 
 flowers. 
 
 Conferve of Rofemary flowers after 
 the Italian manner . 
 
 Take new Rofemary Flowers one 
 pound, of white Sugar one pound ; fo 
 beat them together in a Marble Mortar 
 with a wooden Peftlfe, keep it in a galli¬ 
 pot, or veflel of earth well glafled, or in 
 ! one of hard ftone. It may be preferved f 
 
 I for one year or two. 
 
 I 
 
A SZueens Delight. 235 
 The Vert ties . 
 
 It comforteth the heart, the ftomach, 
 the brain, and all the nervous parts of 
 the Body. 
 
 Conferee of Betony after the Italian way. 
 
 Betony new and tender one pound, 
 the bed Sugar three pound, beat them 
 very fmall in a done Mortar, let the 
 fugar be boiled with two pound of Beto- 
 ny-water to the confidence Of a firup, 
 at length mix them together by little and 
 little over a fmall fire, and make a Con- 
 ferve, which keep in a glafs. 
 
 The Vert ties. 
 
 It helpeth the cold pains of the head, 
 purgeth the Stomach and Womb: it 
 helpeth doninefs of the Reins, and fur- 
 thereth Conception. 
 
 ... # 
 
 • Conferee of Sage . 
 
 Take new flowers of Sage one pound, 
 Sugar one pound j fo beat them to¬ 
 gether very fmall in a Marble Mortar, 
 put them in a veflel well graded and 
 deeped , fee them in the Sunne, dir 
 
 them 
 
2J 6 A Queens Delight, 
 
 them daily 5 it will laft one year. 
 
 The Vertues, 
 
 It is good in all cold hurts of the brain, 
 it refrefheth the Stomach, itopeneth 
 obftru&ions, and takes away fuperflu- 
 ous and hurtful humours, from the fto- 
 mach. 
 
 Conferveof the Flower of Lavander. 
 
 Take the flowers being new, fo many 
 as you pleafe, and beat them with three 
 times their weight of white Sugar, after 
 the fame manner as Rofemary flowers; 
 they will keep one year. 
 
 The Vertues, 
 
 The Brain,the ftomach,Liver,Spleen, 
 and Womb it jnaketh warm, and is 
 good in the Suffocation of the Womb, 
 hardnefs of the Spleen,and for the ft'p.o- 
 plex. 
 
 Conferve of Marjoram. 
 
 The Conferve is prepared as Bctonv, 
 it keepeth a year. 
 
 The Vertues. 
 
 It is good againfl: the coldrieffe, 
 moiftnefs of the Brain, and Scomach, 
 
 and 
 
A Queens Delight. 237 
 
 and it ftrengtheneth the Vital Spirits. 
 
 Conferve of Piony after the Italian way. 
 
 In the Spring take of the Flowers 
 frelh half a pound, Sugar one pounds 
 beat them together in a good ftone mor¬ 
 tar , then put them in a glafs, and fet 
 them in the fun for three monetbs, ftir- 
 ring them daily with a wooden Spa- 
 thula. 
 
 The Vertues. 
 
 It is good againftthe Falling-ficknefs, 
 and giddinefs of the head,it cleanfeth the 
 Reins and Bladder. 
 
 Touching Candies, as 
 followeth. 
 
 To Candy Rofemary-fiowers in the Sun. 
 
 T Ake Gum-Dragon , and fteep it in 
 Rofe-water, then take the Rofe- 
 
23 8 A Queens Delight. 
 
 mary flowers, good coloured, and well 
 pickt, and wet them in the water that 
 your Gum Dragon is fteepedin, then 
 take them out, and lay them upon a 
 Paper, and ftrew fine Sugar over them * 
 this do in the hot fun, turning them, 
 and {brewing Sugar on them, till they 
 are candied, andfo keep them for your 
 life. 
 
 To make Sugar rf Rofes. 
 
 Take the deepefl: coloured red Rofes, 
 pick them , cut off the white bottoms, 
 and dry your red leaves in an Oven, till 
 they be as dry as poffible, then beat 
 them to powder and fearfe them, then 
 take half a pound of Sugar beaten fine, 
 put it into your pan with as much fair 
 water as will wet it j then fet in a cha- 
 fing-difli of coals, and let it boil till it be 
 Sugar again, then put as much powder 
 of rofes that will make it look very red, 
 ftir them wel togethcr,and when it is al- 
 moft cold, put it into pales, and when it 
 is throughly cold, fake them off, and put 
 them in boxes. 
 
 To i 
 
A Queens Delight . 239 
 
 To Candy Pippins> Pears , Apri- 
 cocksi or Plums . « 
 
 Take of thefe Fruits being pared, and 
 ftrew fugar upon them, as you do.flower 
 upon frying fifti; then lay them on a 
 board in a Pewter difh, fo put them in¬ 
 to an Oven as hot as for Manchet ; a9 
 the liquor comes from them, pour forth, 
 turn them •, and ftrew more Sugar on 
 them, and fprinkle Rofewater on them, 
 thus turning and fugaring of them 
 three or four times, till they be almoft 
 dry, then lay them on a Lettice Wire,or 
 on the bottom of a fieve in a warm oven, 
 after the bread is drawn out, till they be 
 full dry : fo 'you may keep them all the 
 year. 
 
 To Candy or Clear Rockandy flowers. 
 
 Take fpices, and boil them in a firup 
 of Sugar, then put in the flowers, boil 
 thcm.till they be fliff, when you fpread 
 them on a paper, lay them on round 
 Wiersin an earthen pan, then take* as 
 ' much hard Sugar as will fill your pan, 
 and as much water as will melt the fu- 
 
 g ar ? 
 
240 A Queens Delight. 
 
 gar, that is Half A pint to every pound } 
 then beat a dozen fpoonfuls of fair wa¬ 
 ter, and the white of an Egg in a bafon, 
 with a birchin rod till it come to a froth? 
 when your fugar is all melted and boiled, 
 put the froth of the egg in the hot jfirup. 
 and as it rifeth, drop in a little cold wa¬ 
 ter jfo let it boila little while,then fcum 
 it, then boil it to a Candy height,that is, 
 when you may draw it in (mall threads 
 between your finger and your thumb : 
 then pour forth all your (irup that will 
 run from it in your pan, then fet it a dry¬ 
 ing one hour or two,which done,pick up 
 the wiers, and take off the flowers, and 
 lay them on papers? and fo dry them. 
 
 To Candy Spanijh Flowers. 
 
 Take the Bloflbms of divers forts of 
 flowers, and make a (imp of water and i 
 fugar, and boil it very thick ? then put ' 
 in your Blofloms, andftirthemin their 
 boiling, till it turn to fugar again , then 
 ftir them with the back of a fpoon, till 
 the Sugar fall from it } fo may you keep 
 them for Salkts all the year. 
 
A Queens Delight . 241 
 
 To Candy Grapes, Cherries or Barberries . 
 
 Take of thefe fruits, and firew fine 
 fiftedfugaron them ? as you do flower 
 onfrying fifb, : lay theni'on a Ietcice of 
 wier in a deep earthen pan, and put 
 them into an Oven as hot as for man- 
 chet 5 then take them out^ and turn them 
 and fugar them again, and fprinkle a lit¬ 
 tle Rofe-water on them, pour thefirup 
 forth as it comes from them, thus turning 
 and fugaring them till they be almofi: 
 dry? then take them out of the earthen 
 pan, and lay them on a ietticeof wier, 
 upon two billets o-fThiopd in a warm 
 Oven, after the bread istlrawn, till they 
 be dry and well candied. 
 
 To Candy Stickets of Oranges, Lemons, 
 Citrons, and Angelica . 
 
 Take, and boil them in fa : r water 
 ender, and/hift them in three boilings, 
 ix or /even times, to take away their ! 
 ’itternefs , then put them into as much 
 ugar as will cover them,.and fo let 
 iem boil a walm or two, then take 
 lem out, and dry them in a warm oven 
 
 N ar i 
 
242 
 
 A Queens Delight. 
 
 as hot as Manchec, and being dry, 
 boil the fugar to a Candy height, and 
 fo call your Oranges into the hot fugar, 
 and cake them out again fuddenly, and 
 then lay them upon a lettice of wier on 
 the bottom of a fieve in a warm oven af¬ 
 ter the bread is drawn, ftill warming the 
 Oven till it be dry, and they will be well 
 candied. 
 
 if f. 
 
 To Candy the Orange Roots. 
 
 Take the Orange roots being well 
 and tenderly boiled,petcli them and peel 
 them, and wafh them out of two or 
 three waters •, >then dry them well with | 
 a fair cloth,'then pot them together 
 two or three in a knot, then put them 
 into as much clarified Sugar as will co¬ 
 ver, and fo let them boil leafurely, turn¬ 
 ing them until you fee the Sugar drunk 
 up into the Root j then (baking them in 
 the bafon to funder the knots •, and when 
 they wax dry, cake them up fuddenly. 
 and lay them on fbeets of white Paper, 
 and fo dry them before the fire an hour 
 or two, and they will be well candied. 
 
A Queens Delight . 243 
 
 Candy Orange Pedis after the Italian way. 
 
 Take Orange peels fo often ftecped in 
 cold water, as you think convenient for 
 their bitternefs, then dry them gently 
 and candy them with fome convenient 
 firup made with Sugar ; fome that are 
 more grown, take away that fpongious 
 white under the yellow peels, others do 
 both together. 
 
 The Venues, 
 
 They corroborate the Stomach and 
 Heart. 
 
 To Candy Citrons after the Spanijh way. 
 
 Take Citron Peels fo large as you 
 pleafe, the inner part being taken away, 
 let them be fleeped in a clear lay of 
 water and alhesfor nine dayes, and fliift 
 them the fifth day, afterward wafii them 
 in fair water, till the bitternefs be taken 
 away, and that they grow fweet, then 
 let them be boiled in fair water till they 
 grow foft, the watery part being taken 
 away, let them-be fteeped in a vefiel of 
 ftone twenty four hours, with a Julip, 
 made of white Sugar, and three parts 
 
 N 2 water. 
 
244 
 
 A Queens Delight, 
 
 water, after let them be boiled upon a 
 gentle fire, to candinefs of Pemdies or 
 Pafte •, being taken out of that,’let them 
 be put in a glafs vefiel, one by one, with 
 the julip of Rofes made fomewhat hard, 
 or with fugar ; fome do adde Amber and 
 Musk to them. '. “ 
 
 The Vertues, 
 
 Itcomforteththe Stomach and Heart, 
 it helpeth conco&ion. 
 
 Candied Cherries the Italian way. 
 
 Take Cherries before they are full 
 ripe, the ftoncs taken out, put clarified 
 fugar boiled to a height, then pour it on 
 them. 
 
 I ' . : 
 
 Chicory Roots candied the Italian way. 
 
 Take Chicory new and green,the out¬ 
 ward Bark beingtaken away, then be¬ 
 fore they be candied, leathern be cut in 
 feveral parts, and gently boiled, that no 
 bitternefs may'remain, then fetthemin 
 the air placed foverally,and put Sugar to 
 them boiled to a height. ■ 
 
 [ i’jij 7 - 0 Jn j J 'j* 
 
 /i 1 ' ♦ "j f .jm 
 
 Touch- 
 
A Queens Delight* 
 
 Touching Marmalets, 
 and Quiddony, as 
 folk>\veth. 
 
 To make Marmalet of DZmfins. 
 
 Ake two quarts of Dam fins that 
 
 Jl be through ripe, and pare off the 
 skins of three pints of them, then put 
 them into an earthen pipkin, tbofe with 
 the skins undermoft - then fet the Pip¬ 
 kin into a pot of Teething water, and 
 d** the water feethe apace until the 
 Dam fins be tender. Cover the Pipkin 
 clofe, that no water gets into them ; 
 and when they are tender, put them out 
 into an earthen pan, and take out all 
 the Hones and skins , then wei^h them, 
 and take the weight with hard Sugar, 
 
 | then break the Sugar fine, and put it in¬ 
 to the Damfins, then fet it on the fire, 
 and make it boil apace till it will come 
 
 N a 
 
 from 
 
246 A Queens Delight, 
 
 from the bottom of the skillet,then take 
 it up, and put it into a glafs, but (cum it 
 clear in the boiling. 
 
 To make'white Marmalet of Quinces, 
 
 Take unpared Quinces, and boil 
 them whole in fair water, peel them and 
 take all the pap from the coar, to every 
 ; pound thereof adde three quarters of a 
 pound of Sugar, boil it well till it come 
 j well from the pans bottom, then put it 
 into boxes. 
 
 To make Marmalet of any tender Plum. 
 
 Take your Plums, and boil them be¬ 
 tween two diihcs on a Chafing-diih of 
 coals, then ftrain it, and take as much 
 Sugar as the Pulp do weigh, and put to 
 it as much Rofe-water, and fair water 
 as will melt it, that is, half a pint of wa¬ 
 ter to a pound of fugar, and fo boil it to 
 a Candy height, then put the pulp into 
 hot Sugar, with the pap of a roafted ap¬ 
 ple. In like manner you muft put roafted 
 Apples to make Pafte Royal of it,or elfe 
 it will be fough in the drying. 
 
* 
 
 A Queens Delight. 247 
 
 To make Orange Marmalet , 
 
 Take Oranges, pare them as thin as 
 you can, boil them in four feveral wa¬ 
 ters , let them be very fofc before you 
 take them out, then take two quarts of 
 Spring-water, put thereto twenty Pip¬ 
 pins pared, quartered and coared, let 
 them boil till all the vertue be out ; take 
 heed they do not lofe the colour ; then 
 ftrain them, put to every pint of water 
 a pound of Sugar,-boil it atmofl to a 
 Gandy height, then take out all the 
 meat out of theOrangcs, flicethe peel 
 in long flits as thin as-you can, then put 
 in your peel with the juyee of two Lem¬ 
 mons, and one half Orange, then boil it 
 to a Candy. 
 
 To wake Quiddcny of Pippins , of Rttby, 
 or any Amber colour. 
 
 j v 
 
 Take Pippins, and cut them in quar¬ 
 ters, and pare them,, and boil them with 
 as much fair water as will cover them, 
 till they be tender, and funk into the 
 water , then ftrain all the liquor from- 
 the Pulp, then, take a pint of that li- 
 _N.4 quor. 
 
248 A Qiteens Delight , 
 
 quorand half a pound of Sugar, and 
 boil it till it be a quaking gelly on the 
 back of a fpoon ; fo then pour it on 
 your moulds,being taken out of fa ; r wa¬ 
 ter j then being cold turn them on a 
 wet trencher, and fo Aide them into the 
 boxes, and if you \vould have it ruddy 
 colour,then boil it leafurely clofe cover¬ 
 ed , till it be as red as Claret Wine, fo 
 may you conceive, the difference is in 
 the boiling of it • remember to boil your 
 Quinces in Apple-water as you do your 
 Plums. 
 
 To make Quiddony of aUkindesof Plums. 
 
 ■ . * s » ■ 
 
 Take your Apple-water,and boil the 
 Plums in it till ic be red as claret wine, 
 and when you have made it ftrong of the 
 Plums, put to every pint half a pound 
 of Sugar, andfo boil it till a drop of it 
 hang on the back of a fpoon like a qua¬ 
 king gelly. If you will have it of an Am¬ 
 ber colour, then boil it with a quick 
 Are, that is all the difference of the co¬ 
 louring of it.. 
 
 To 
 
 I 
 
A Queens Delight. 249 
 
 To make Marmalet of Oranges, or 
 
 Orange Cakes, &c. 
 
 . . ?/•( . . ' 1 - ■■ • ' 
 
 Take the yelloweft and faireft Oran -1 
 ges, and water them three dayes, fhift- ! 
 ing the water twice a day, pare them 
 as thin as you poflible can , boil them 
 in a Water changed five or fix times, 
 until the bitternefie of the Orange be 
 boiled out ^ thofe that you preferve, 
 muff be cut in halves, but thofe for 
 Marmafet muft be boiled whole, let 
 them be very tender, and flice them very 
 thin on a Trencher , taking out the 
 feedes and long ftr’ngs, and with a 
 i Knife make it as fine as the Pap of 
 i an Apple; then weigh your Pap of O- 
 i ranges, and to a pound of it, take a 
 pound and half of fugar ; then you muft 
 have Pippins boiled ready in a Skillet |i 
 f of fair water-, and take the Pap of 
 them made fine on a Trencher, and the ' 
 firings taken out, (but take not half j 
 fo much Pippins as Oranges) then! 
 take the weight of it in Sugar, and 
 mix it both together in a lilver or' 
 searthen Difh} and fee it on tire coals ’ 
 to dry the water out of it , (as you 
 __ N j). do > 
 
2**50 A Queans Delight*. 
 
 do with Quince MarmaJet) when your 
 Sugar is Candy height,put in your fluff, 
 and boil it till you think. it ftiff enough, 
 ftirring it continuallyif you pleafe you 
 may put alit.tIeMuskin.it.. 
 
 Touching Paftrey and 
 Paflfes. 
 
 Tawtiks Sugar Cakes.. 
 
 x 
 
 T Ake three pound of tke.fineft 
 Wheat Flower, onepound of 
 fine fugar,Cloves and Mace.of 
 each one ounce finely fearfed, 
 two pound of butter,a little Rofcwater, 
 knead and mould this very well coger 
 ther, melt your Butter as yotvput it in j 
 then mould it with your hand forth up¬ 
 on a. board,„ cut them round with a 
 glafs, then lay them on papers, and; 
 fet them in an Oven, be fure your; 
 ... Oven 
 
A Queens Delight, afr 
 
 Oven be not too hot, fo let them dand 
 till they be coloured enough. 
 
 To make clear Cakes of Plums. 
 
 Tike Plums of any> forts * Rafpifs > 
 are the bed, put them in a done Jug, 
 into a pot of- feething water, and when 
 they are diflolved, drain them together * 
 though a fair cloth, and take to a pint . 
 of that a pound of fugar, put to as much 
 colour as will melt it, and boil to a 
 Candy height; boil the liquor like- 
 wife in another Pofnet, then put them 
 feething hot together, and fo boil a lit- - 
 tie while ditring them together , then ;• 
 put them into glaffes, and fet them in 
 an Oven or Stove in a drying heat, let 
 them dand fo two or three weeks * and 
 never be cold, removing them from one 
 warm place to another^ they will turn in * 
 a week j beware you fet them not too » 
 hot, for they will be tough; fo every day 
 turn them till they be dry i they will be ‘ 
 very clear, 
 
 1 
 
 To wake Pajle of Oranges and Lemons. • - 
 
 Take^your Oranges well coloured, 
 
 boil » 
 
2$2 - A Queens Delight.. 
 
 boilthsm tender inwater,changing them • 
 fix or feven.timcs in rbeboiling, put in¬ 
 to the firft water one.handful of Salt, 
 and then beat them in a wooden Bowl 
 with a wooden peftleand then rtrairi 
 themthrough a piece of Cufhion Can¬ 
 vas, then take fomewhac more -then the 
 weight of them in fugar,.then boil ie,dry 
 and fafhion it as you pleafe.. 
 
 T o vukg R'asberry Cakes , 
 
 Take Rasherries, and put them into 
 a Gallipot, cover them clofc, and fet 
 them into a skillet of water, and let 
 them boil till they.are all to mafh, then 
 rub them through adlrainerof Cufhion 
 Canvas, put the liquor into a Over ba¬ 
 ton* and fet ic upon- a very quick fire 3 
 and put into it one handful or two of 
 whole. Rasberxiesy according to the 
 , quantity of your liquor: and as you 
 lhall like to have feeds in your palle, 
 Thus .let' it boil very fail till it be 
 thickj and continually ftir, left it burn • 
 then ^ cake, tv/o fitver dilhts that are of 
 a wcight > and..pur them into your .fcale^ 
 
 1 fiethc one put the Rafpifs fluff, and in 
 the., other , double .refined Sugar finely 
 
 
 beaten, 
 
■*“——-•+ 
 
 A Queens Delight. 
 
 i v ' z$r 
 
 ' beaten, as much as the weight of Raf- 
 ' pifs fluff; then put as much water to 
 ; the Sugar as-will melt it, fet it upon the 
 fire, and let it borf til!' it be very high 
 candied, then take it from the fire, and 
 put your Rafpis fluff into it ; and when 
 your. Sugar and Rasberries are very well 
 mixt together, and the fugar well melted 
 from about the difh, (which if it will 
 not do from the fire, fet it on again) but 
 let it not boil in any cafe* when it- is 
 pretty cool, lay- it by fpoonfiils in plates, 
 and put it into-your fluff, keeping tem¬ 
 perate -fireto it twice a day till it be can-- 
 ] died that will turn them , joyn two of 
 the pieces together,to make the cake the 
 thicker, . 
 
 To make Pajle of Genoa Citrous. . 
 
 Take Citrons, and boil them in their 
 skins, then ferape all the pulp from the 
 coar, flrain it through a piece of Cufhi- 
 on Canvas* take twice-the weight of 
 the Pulp in Sugar, put to it twice as 
 much water.as-will melt it, that is half a 
 pint to every pound of Sugar, , boil it 
 to a Candy height j dry the Pulp upon a 
 Cfiafing-difh of Coales , then put 
 _, __ _ the 
 
2:54 A Queen Delight . 
 
 the Syrup and the Pulp hot together, 
 boil it with ftirring until it will lie upon 
 a Pie-plate, fet it in a warm done Oven 
 upon two billets of wood, from the heat 
 of the Oven, all one night,in the morn¬ 
 ing turn it, and fet it in the like heat a- 
 gain, fo turn it every day till it be dry. 
 
 To make a Fremh Tart . 
 
 T ake a-quartern of Almonds or there¬ 
 abouts,and peel them, then beat them in 
 a mortar, take the,white of the bread of 
 a cold Capon, and take fo much Lard as 
 twice the quantity of the. Capon, and fo 
 much Butter, or rather more, and half a 
 Marrow-bone, and if the bone be little 
 then nil the Marrow, with the juyce of 
 one Lemon j beat them all together in a 
 Mortar very well, then put in one half 
 pound of loaf fugar grated, then take a 
 good piece of Citron, cut it in fmall 
 pieces, and half a quarter of Pidanius, 
 mingle all thefe together, take fome 
 , flour, and the yolks of two or three 
 Eggs, and fomefweet Butter, and work 
 it with cold water. 
 
 To 
 
A Queens Delight, 255 ^ 
 
 I 
 
 To make Cakes of Peat Plums .. 
 
 Take to a pound of the clear, or the 
 Pulp,a pound of Sugar, and boil it to a 
 j Sugar againthen break it as fmall as 
 j you can,and put in the clear, when your 
 | Sugar is well meltedin.it, and almoft 
 cold/put it ini glafs plates, and fet them 
 I into your ftove as faft as you can, with 
 'coalsunder them, and fotwice a day, 
 whileftchey be dry enough to cut } if 
 you-make them of the clear, you mud 
 make pafte of Apples to lay upon them, 
 you mud fcald them, and beat them very 
 well, and fo life them as you do your 
 Plums, and then you may put them into 
 what falhion you plealc. 
 
 To make Cakes , viz, 
 
 Takea pound of Sugar finely beaten, 
 four yolksof Eggs, two whites, one half 
 pound of Butter walht in Rofe-water, 
 (ix fpoonfiils of fweet Cream warmed, 
 one pound of Currans well pickt, as 
 much dower as will make it up , mingle 
 them well together, make them in¬ 
 to Cakes, .bake them in an Oven ■ al- 
 
 mod 
 

 2 $6 A QUeens Delight. 
 
 molt as hoc as for manchet, half an hour 
 will bake them. 
 
 To make a Cake the way of the Royal Prin- 
 cefs, the Lady Elizabeth, daughter to 
 King Charles the firfi. 
 
 Take half a peck of Flower, half a 
 pint of Rofe-water,a pint of Ale-yeaft, 
 ! a pint of Cream, boil it, a pound and a 
 an half of Butter, fix Eggs, (leave out 
 the whites ) four pound of Currans, 
 one half pound of Sugar, one Nutmeg, 
 and a little Salt, work it very well, and 
 let it (land half an hour by the fire, and 
 then work it again, and then make it 
 up, and let it ftand an hour and a half, 
 in the Oven ^ let. not your oven be too 
 hot. 
 
 To make Pajleof Jpricocks. 
 
 Take your A pricocks , and pare 
 them, and ftone them, then boil them 
 tender, betwixt two difhes on a Cha- 
 ding-di.foof coals j. then being cold, lay 
 it forth on a white fheet of papery then 
 take as-much Sugar as it doth weigh, 
 and boil it to a Candy heights with 
 
’ A Queens Delight. 257 ' 
 
 as much Rofe-water and fair water as 
 will melt the Sugar ; then put the Pulp 
 into the Sugar, and fo let it boil till it 
 be as thick as for marmalet,now and then 
 ftirring of it 5 then fafhion it upon a pie- 
 plate like to half Apricocks,and the next 
 day clofethe half Apricocks to the o- 
 ther, and w r hen they are dry, they will be 
 as clear as Amber, and eat much better 
 then Apricocks it felf. 
 
 To make Pajle of Pip fins like leaves, ami 
 fome like Plums, with their fonts 
 and Stalks in them . 
 
 Take Pippins-pared and coared, and 
 j,cut m pieces, and boiled tender,"fo! 
 
 ! ftrain them, and take as much Sugar as 
 the Pulp doth weigh, and boil it to a 
 Candy height with as much Rofc-wa- 
 ter and fair water as will melt it, then 
 put the pulp into the hotfugar, and let 
 it boil until it be as thick as Manna- 
 let - then fafhion it on a Pie-plate, like 
 Oaken Ieayes,and fome like half Plums, 
 the next day clofethe half Plums toge- j 
 ther ; and if you pleafe you may put the 
 flones and ftalks in them, and dry 
 them in an Oven, and if you will have 
 
 them 
 
258 A Queens Delight, 
 
 them look green, make the pafte when 
 Pippins are green ; and if you will have 
 them look red, put a little Conferves of 
 Barberries in the Pafte, and if you will 
 keep any of it all the year , you muft 
 make it as thin as Tart fluff, and put it 
 in Gallipots. 
 
 To make Pafte of Elecampane roots, an ex¬ 
 cellent remedy for the Cough of the Lungs. 
 
 Take the youngeft Elecampane roots, 
 and boil them reafonably tender ; then 
 pith them and peel them > and fo beat it 
 in a Mortar, then take twice as much fu- 
 gar as tbe Pulp doth weigh, and fo boil 
 it to a Candy height, with as much rofe- 
 water as will melt it; then put the Pulp 
 into the fugar with the pap of a roafted 
 Apple, then let it boil till it be thick, 
 then drop it on a Pie-plate, and fo dry it 
 in an Oven till it be dry., 
 
 •To make Pafte of flowers of the colour of 
 Marble, tufting, of natural flowers. 
 
 Take every fort of pleaftngplowers, 
 as Violets , Cowflips* Gilly-flowers, 
 Rofesor Marigolds-, and beat them in 
 
 I _aj 
 
A Queens Delight, 259 
 
 a Mortar, each flower by it felf with fu- 
 gar, till the fugar become the colour of 
 the flower, then put a little Gum Dra¬ 
 gon fteept in water into it, and beat it 
 into a perfed pafte } and when you have 
 half a dozen colours, every flower will 
 take of his nature, then rowl the pafte 
 therein,and lay one piece upon another, 
 in mingling fort, fo rowl yohr Pafte in 
 fmall rowls, as big and as long as your 
 finger, then cut it off the bignefs of a 
 fmall nut,overthwart, and fo rowl them 
 thin , that you may fee a knife through 
 them, fo dry them before the fire till 
 they be dry. 
 
 To wake Pafte of Rat berries or £n- 
 glijh Currans. 
 
 Take any of the Frails, and boil 
 them tender on a Chafing-difh of coals 
 betwixt two dirties and ftrain them,with 
 the pap of a roafted Apple, then take as 
 much Sugar as the Pulp doth weigh, and 
 boil to a Candy height with as much 
 Rofe-water as will melt it ; then put the 
 Pulp into the hot Sugar , and let it boil 
 jeafurely till you fee it as thick as Mar- 
 ma!et,then fafhion it on a Pie-plate,and 
 
 ___put I 
 
z 6 o . A Queens Delight. 
 
 put it into the Oven with two billets of 
 wood, that the place touch not the bot¬ 
 tom, and fo let them dry leafurely till 
 they be dry. 
 
 To wake Naples Bisket. 
 
 T ake of the fame (luff* the Mackaroons 
 are made of, and put to it an ounce of 
 pine-apple-feeds in a quarter of a pound 
 of fluff, for that is all the difference be¬ 
 tween the Mackaroons and the Naples 
 Bisket. 
 
 To make Italian Btskets. 
 
 Take a quarter of a pound of fearfed 
 Sugar, and beat it in an Alablafler mor¬ 
 tar with the white of an Egg, and a lit¬ 
 tle Gum Dragon fledpt in Rofe-water, 
 to bring it to a perfeft pa fie, then mould 
 it up with a little Annifeed and a grain 
 of Musk; then make it up like Dutch 
 bread, and bake it on a Pie-plate in a 
 warm oven till they rife fomewhat high 
 I and white, take them out, but handle 
 j them not till they be throughly dry and 
 ! cold. 
 
A Queens Delight. 261 
 
 To make Prince Btikets. 
 
 Take a pound of fearfed Sugar,and a 
 pound of fine flower, eight Eggs with 
 cwo of the reddefl: yolks taken out, and 
 fo beat together one whole hour, then, 
 take you Coffins, and indoice diem over 
 with Blitter very thin, then to it put an 
 ounce of Annifeeds fine dufted, and 
 when you are ready to fill your Coffins, 
 put in the Annifeeds,and fo bake it in an 
 Oven as hot as for Manchet. 
 
 To make Marchpane to Ice and Gild , and 
 garnifh it according to Art. 
 
 Take Almonds, and blanch them out 
 of Teething water, and beat them till 
 they come to a fine pafte in a {tone Mor¬ 
 tar, then take fine fearfed Sugar, and fo 
 beat it all together till it come to a per- 
 fedpafte, putting in now and then a 
 fpoonful. of ■ Role-water, to keep it 
 ffom oyling ; then cover your March- 
 pane'with a flieet of paper as big as a 
 Charger, then cut’it round by that char- 
 gerund fet an edge about it as about a 
 Tart, then bottom it with Wafers, then 
 bake it in an Oven, or in a Baking-pan, 
 

 z6z A Queens Delight. 
 
 and when it is hard and dry, take it out 
 of the oven, and ice it with Rofe-water 
 and Sugar, and the white of an Egg, be¬ 
 ing as thick as butter, and fpread it over 
 thin with two or three feathersjand then 
 put it into the oven again,and when you 
 fee it rife high & white, take it out again 
 and garnifh it with feme pretty conceit, 
 and ftick fome long Comfits upright in 
 it, fo gild it, then ftrow Biskets and Ca¬ 
 ra way es on it. If your Marchpane be oy- 
 ly in beating, then put to it as much rofe- 
 water as will make it almoft as thin as to 
 Ice. 
 
 Lorenges. 
 
 Take Blofloms of Flowers* and beat 
 them in a bowl-difti, and put them in as 
 much clarified fugar as may come to the 
 colour of the cover, then boil them with 
 ftirring, till it is come Sugar again ; 
 then beat it* fine, and fearfe it, and fo 
 work it up to pafte with a little Gum 
 Dragon, fteep it in Rofe-water, then 
 print it with your mould, and being dry, 
 keepit up. ■'? . ■>'I r> ■ 
 
 TO 
 
A Queens Delight. 263 
 
 To make Walnuts artificial. 
 
 Takefearfed Sugar, and Cinnamon, 
 of quantity alike, work it up with a 
 little Gum Dragon, fteep it in Rofe-wa- f 
 ter, and print it in a mould made like 
 a Walnut fhell, then take white Sugar 
 Plates, print it in a mould made like a 
 Walnut kernel, fo when they are both 
 dry, clofe them up together with a little 
 Gum Dragon betwixt, and they will dry 
 as they lie. 
 
 To make Collops like Bacon of Marchpane. 
 
 Take fome of your Marchpane pafte, 
 and work it in red Saunders till it be 
 red ; then rowl a broad ftieet of white 
 Pafte, and the flieet of red Pafte, three 
 'of the white, and four of the red, and fo 
 one upon another in mingled forts,eve¬ 
 ry red between, then cut it overthwart, 
 till it look like Collops of Bacon, then 
 I dry it. 
 
 To make artificial Fruits . 
 
 Take a Mould made of Alablafter, 
 L three 
 
264 A. Queens Delight. 
 
 three yolks, and tie two pieces toother, 
 and lay them in water an hour, and take 
 as much fugar as will fill up your mould, 
 and boil it in a Harms Chnjli, then pour 
 it into your mould fuddenly,andclap on 
 the lid } round it about with your hand, 
 and'it will be whole and hollow, then 
 colour it with what colour you pleafe, 
 fialfred,orhalf yellow, and you may 
 yellow, it.with a little Saffron fteept in 
 water. 
 
 Touching Preferves and 
 Pomanders. 
 
 To make nn excellent Perfume to burn be¬ 
 tween two Rofe-leaves. 
 
 % • r- « , j | 
 
 T Ake an ounce of Juniper, an ounce 
 ofStorax, half a dozen drops of 
 the water of Cloves, fix graines of 
 Musk, a little Gum Dragon fteept in , 
 
 water,) 
 

 265 
 
 A Queens Delight. 
 
 water, and beat all this topafte, then 
 roll it in little pieces as big as you please, 
 then put them betwixt two Rofe-leaves, 
 and fo dry them in a difh in an Oven, 
 and being fo dried, they will burn with i 
 moft pleafant finell. 
 
 To make Pomander . 
 
 Take an ounce of Benjamin, an ounce 
 of Storax, and an ounce of Laudanum, 
 heat a Mortar very hot, and beat all 
 thefe Gums to a perfect pafte; in beating 
 of it, put in fix grains of Musk , four 
 grains of Civet j. when you have beaten 
 all this to afine.pafte with your hands 
 with Rofe-water, rowl ip round betwixt 
 your hands, and make holes in the beads, 
 and fo ftring them while they be hot. 
 
 To make an Ipfwich Water. 
 
 Take a pound of fine white Caftle 
 Soap, lhave it thin in a pint of Rofe- 
 water , and let it ftand two or three 
 dayes j then pour all the water from 
 it, and put to it half a pint of frefh 
 water ^ and fo let it ftand one-whole 
 day, then pour out that, and put half 
 
 O a 
 
2 66 -A Queens Delight . 
 
 a pint more , and let it (land a night 
 more, then put to it half an ounce of 
 powder called fweet Marjoram, a quar- 
 :er of an ounce of powder of winter Sa¬ 
 vory, two or three drops of theOylof 
 Spike, and the Oyl of Cloves , three 
 graines of Musk} and as much Amber-' 
 greefe ^ work all thefe together in a 
 fair Mortar, with the powder of an 
 Almond Cake dried,and beaten as fmall 
 as fine flower, fo rowl it round in your 
 hands in Rofe-water. 
 
 « >■ 
 
 • To make a [weet Smell. 
 
 Take the Mafte of a fweet Apple tree, 
 being gathered betwixt the two Lady- 
 dayes , and put to it a quarter of Da¬ 
 mask Rofe-water, and dry it in a difh in 
 an oven ; wet it in drying two or three 
 times with Rofe-water, then put to it ar 
 ounce of Benjamin, an ounce of Storai 
 Calamintae j thefe Gums being beatei 
 to powder, with a few leaves ol^ Rofes 
 then you may put what cofi: of Smell 
 you will beftow, as much Civet or Am 
 ber^reefe, and beat it all together in 
 Pomander or a Bracelet. 
 
 Toucl 
 
A Queens Delight . 267 
 
 Touching Wine. 
 
 To make Hjpocras. 
 
 T Ake four gallons of Claret Wine, 
 eight ounces of Cinnamon, three 
 Oranges, of Ginger, Cloves , and 
 Nutmegs a fmall quantity. Sugar fix 
 pound,three fprigs ofRofemary, bruile 
 all the fpices fomewhat fmalfi and fo put 
 them into the Wine, and keep them 
 clofe flopped,and often /baked together 
 a day or two, then let it run through a 
 gelly big twice or thrice with a quart of 
 new Milk- 
 
 The Lady Thornburghs Sjrup of Elders, 
 
 Take Elder-berries when they be red. 
 bruife themin a flone mortar, (train the 
 juyce, anfiboil it to a confuinption of 
 almoftiialf, fcumitvery clear,, tale it 
 
 O 2 off 
 
26$ A Qiteens Delight . 
 
 of? the fire whileft it is hot, put in fugar 
 to the thicknefs of a S}Tup ; put it no 
 more on the fire, when it is cold, put k 
 into Glafles, not filling them to the top£ 
 for it will work like Beer. 
 
 This cleanfeth the (tomach andfpleen, 
 and taketh away all obftru&ions of the 
 Liver, by taking the quantity of a fpoon- 
 ful in a morning, and fafting a (hort 
 time after it. 
 
 To make Geliy of Raff Is the bejl voay. 
 
 Take the Rafpis, and fet them over die 
 fire in a Pofnet, and gather out the thin 
 Juyce, the bottom of the skillet being 
 cooled with fair water, and (train it 
 with a fine (trainer, and when you have 
 as much as you will, then weigh it with 
 Sugar , and boil them till they come to 
 a Gellv, which you may perceive by 
 drawing your finger on the back of the 
 fpoon. 
 
 To dry Fox Skins. 
 
 Take your fhee Fox &ins, nail 
 them upon a board as (traiiras you can, 
 then brufh them as clean as you can, 
 
 then, 
 
 * ---- 
 
A Queens Delight. 2 69 
 
 then take Aqua Fortis, and put into it a 
 fix pence , and ftill put in more as long 
 it will dilTolve it, then wafh your skin 
 bver with this water , and fet it to dry 
 in the Sun • and when it is dry, walh it 
 over with the fpirits of wine ; this muft 
 be done in hotteft time of Summer. 
 
 Choice Secrets made 
 known. 
 
 To make true MajeJlerj of Pearlc. 
 
 D lflblve two or three ounces of fine 
 feed Pearl in diftilled vinegar, and 
 when it is perfe&ly diffolved, and all 
 taken up, pour die Vinegar into a clean 
 glafs Bafon j then drop fome few drops 
 of Qyl of Tartar upon it, and it will caft 
 
 O 3 down 
 
2 yo A Queens Delight . 
 
 down the Pearl into fine powder, then 
 pour the Vinegar clean off foftly, then 
 put to the Pearl clear Conduit or fpring 
 water 5 pour that off,and do fo often un¬ 
 til the tafte of the vinegar and Tartar be 
 clean gone, then dry the powder of 
 Pearl upon warm embers,and keep it for 
 your life. 
 
 How to make Hair grow. 
 
 Take half a pound of Aqua Mellis in 
 the Spring time of the year, warm a lit¬ 
 tle of it every morning when you rife 
 in a Sawcer, and tie a little fpunge to a 
 fine box comb, and dip it in the water, 
 and therewith moifteri the roots of the 
 Hair, in combing it, and it will grow 
 long, thick, and curled in a very fhort 
 time. 
 
 To write Letters of fecretjhat they cannot 
 be read without the directions following . 
 
 Take fine AUum, beat it fmall, and 
 put a reafonable quantity of it into wa¬ 
 ter, then write with the faid water. 
 
 The work cannot be read,but by fteep- 
 ingyour paper into fair running water. 
 
 1 ' __ You i 
 
 ■ ~ — -■ .. ■ ■■ *■■■■-■■ . 
 
f 
 
 A Queens Delight . 273' 
 
 Mr. Ferene o/rkNew Exchange, Perfu¬ 
 mer to the Queen, his rare Dentifricey 
 fo much approved of at Court. 
 
 Firft take eight ounces of Irios roots, 
 alfo four ounces of Pomiftone,*and eight 
 ounces of Cutel-bone, alfo eight ounces 
 of Mother of Pearle, and eight ounces 
 of Corral, and a pound of brown fugar- 
 candy, and a pound of Brick if you de¬ 
 fire to make them red j but he did oftner 
 make them white , and then inftead of 
 the Brick did take a pound of fine Ala- 
 blafter j all this being throughly beaten, 
 and fifted through a fine fearfe,the pow¬ 
 der is then ready prepared to make up in 
 J a pafte, which muff be done as follows. 
 To make the faid Powder into Pafie. 
 
 Take a little Gum Dragant, and lay 
 it in fteep twelve hoursdn Orange flow- 
 ! er water or Damask Rofe^ater, and^ 
 J when it is diftolved,take the fweet Gum,* 
 
 I andgrinde it on a'Marble-ftone with 
 | the aforefaid powder , and mixing fome 
 crums of white bread, it will come into'; 
 a Pafte, the wlfch you may make Den¬ 
 tifrices, of what fhape or fafhion you 
 pleafe,but long rolls is the moft commo- 
 dious for your ufe. 
 
 1 O c rfe- 
 
274 A Qittzns Delight . 
 
 The Receipt of the Lady Kents powder,pre- 
 
 f mted by her Ladyjhip to the £>ueen. 
 
 Take white Amber, Crabs eyes, red 
 Corral, Harts-horn and Pearle, all pre¬ 
 pared feveral, of each a like proportion, 
 tear and mingle them, then take Harts¬ 
 horn gelly, that hath fome Saffron put 
 into a bag, difTolve into it while the gel- 
 ly is warm, then let the gelly cool, and 
 therewith make a paffe of the powders, 
 which being made up into little balls, 
 you muft dry gently by the fire fide. 
 Pearl is prepared by diiTolving it with 
 the juyee of Lemons, Amber prepared 
 by beating it to powder j .fo alfo Crabs- 
 eyes and Corral,Harts-horn prepared by 
 burning it in the fire, and taking the 
 /hires of it efpecially, the pith wholly 
 rejetted, 
 
 A Cordial Water of Sir Walter Raleigh. 
 
 Take a gallon of Strawberries, and 
 put them into a pint of Aqua vita , let 
 them (land fo four or five dayes, drain 
 them gently out, and fweeten the water 
 as you pleafe with fine Sugar ■ or elfeJ 
 with perfume*, 
 
 The ! 
 
A Queens Delight . 275 
 
 The Lady Malets Cordial Water 
 
 Take a pound of fine Sugar beaten 
 and put to it a quart of running water, 
 pour it three or four times through a 
 bag ; then put a pint of Damask Rofe- 
 water,which you muft alwayes pour {fill 
 through the bag, then four penniworth 
 of Angelica water, four pence in Clove- 
 water, four pence of Rofa folis, one 
 pint of Cinnamon-water, or three pints 
 and half of Aqua Vitx, as you finde it 
 in taff e $ put all thefe together three or 
 four times through the bag or ftrainer, 
 and then take half an ounce of good 
 Muskallis, and cut them grofly, and 
 put them into a glafs, and fill them with 
 the water, &c. 
 
 A Sovereign Water of Dr. Stephens, which 
 he long times ufed , wherewith he did 
 many Cures ^ he kept it fecretly till a 
 little before his Death, and then he 
 gave it to the■ Lord Arck-bi[hop of j 
 Canterbury in writing, being as.fol- 
 loweth , viz. 
 
 Take- a Gallon of good Gafcohe 
 
 Wine, , 
 
27 6 A Queens Delight. 
 
 Wine, and take Ginger, Gallingale, Ci- 
 namon, Nutmegs, Cloves, Grains* Ani- 
 feeds, Fennil-feed , of every of them a 
 dram., then take Caraway-feed, of red 
 Mints, Rofes, Thime, 4?ellitory of the 
 Wall, Rofemary, wilde Thime, Ca- 
 momil, the leaves if you cannot get the 
 flowers, of fmall Lavander, of each a 
 handful, then bray the Spices fmall,'and 
 bray the Hearbs, and put all into the 
 Wine, and let it ftand fo twelve hours, 
 ftirring it divers times, then {fill it in a 
 Limbeck, and keep the firfl: water, for 
 it is beft, then put the fecond water by 
 it felf for it is good,but not of fuch ver- 
 ■ tues, &c. 
 
 . The Verties of this Water. 
 
 It comforts the Spirits Vital, and 
 helps all inward Difeafes that come of 
 cold,it is good againfl: the fhaking of the 
 Palfiej it cures the Contra&ion of the 
 . Sinews, helps the conception of women 
 if they be barren, it kills the Worms in 
 the Belly and Stomach; jt cures the cold 
 Dropfie, and helps the Stone-in the 
 Bladder, and in the Reins of the back ; 
 it helpsfhortly the {linking,breath, and 
 whofoever ufeth this Water morning 
 ; and evening, (and not toaoften),isipre- 
 1 ferveth-: 
 
A Queens Delight, 277 
 
 ferveth him in good liking,and wil make 
 jhim Teem young very long, and com- 
 
 jforteth nature marvellouHyj with this 
 water did Dr. Stephens preferve his life, 
 till extream age would not let him go or 
 ftandj and he continued five years, when 
 all the Phyficians judged he would not 
 live a year longer , nor did he ufe any 
 other Medicine but this, &c.. 
 
 • A Plague Water to be taken one jpoonful e- 
 very four hours rvith one Jweat every time. 
 
 Take Scabious, Betony, Pimpernel, 
 and Turmentine roots, of each a pound, 
 fteepthefe all night in three gallons of 
 ftrong Beer,and diftil them all in a Lim¬ 
 beck,.and when you ufe it, take a fpoon- 
 ful thereof every four hours, and fweat 
 well after it,draw two quarts of water,if 1 
 your Beer be ftrpng, and mingle them 
 v ->th together 
 
 Poppy Water, 
 
 Take four pound of the flower of 
 Poppies wellpickt and lifted, fteep them 
 all night in three Gallons of Ale that . 
 isflrong, and ftill it in a Limbeck ■ you • 
 ___may j 
 
2y8 AjgutvHj Delight. 
 
 may draw two quarts, the one will be 
 ftrong, and the other will be fmall,&c. 
 si Water for a Confumption , or for a 
 Brain that u weak. 
 
 Take Cream (or new milk) and Claret 
 Wine, of each three pints, of Violet 
 flowers, Buglofs and Borage flowers, of 
 each a fpoonful, Comfrey, Knot-grafs, 
 and Plantain, of thefe half a handful, 
 three or four Pome-waters fliced, a flick 
 of Liquorilh, fome Pompion feeds and 
 firings} put to this a Cock that hath 
 been chafed and beaten before he was 
 killed, drefsitas to boil, and parboil it 
 until there be no blood in it } then put 
 them in a pot, and fet them over your 
 Limbeck, and thefoft fire ■ draw out a 
 pottle of water,then put your water in a 
 Pipkin over a Charcoal fire, and boil 
 it a while, diffolve therein fix ounces of 
 white Sugarcandy, and two penny 
 weight of Saffron: when it is cold drain 
 it into a glafs, and let the Patient drink 
 three or four fpoonfuls three or four 
 times a day blood-warm ; your Cock 
 muff be cut into fmall pieces, and the^ 
 bones broken, and in cafe the flowers 
 and hearbs are hard to come by,a fpoon¬ 
 ful of their Hilled waters are to beufed. 
 
 An 
 
279 A Queens Delight. ' 
 
 Another for the fume. 
 
 Take a pottle of good Milk, one pint 
 of Mufcadrne, half a pint of red Rofe- 
 water, a penny manchet fliced thin, two 
 handfuls of Raiiins of the fun floned, a 
 quarter of a pound of fine fugar,fixteen 
 Eggs beaten j mix all thefe together, 
 then diftil them in a comomn (fill with a 
 ; a foft fire, then let the Patient drink 
 ; three or four fpoonfuls at a time blood- 
 warm, being fweetened with Manus 
 Chrijli made with Corral and Pearle ^ 
 when your things are all in the Still, 
 ftrew four ounces of Cinnamon beaten: 
 this water is good to put into broath, 
 
 A good Stomach Water ,. j 
 
 ''' I 
 
 Take a quart of Aqua Compofita, 
 or Aqua vitas, (the fmaller) and put in¬ 
 to it one handful of Cowflip flowers, 
 a good handful of Rofemary flowers, 
 fweet Marjoram, a little. Pellitory of 
 the Wall, a little Betony and Balm, of 
 each a little handful, Cinnamon half an 
 ounce,Nutmegs a dram, Anni feeds, Co¬ 
 riander 
 
28 o * Slyeem Delight. 
 
 riander feeds, Caroway feeds, Gromel- 
 feeds, Juniper berries, of each a dram, 
 bruife the fpice and feed , and put them 
 into AquaCompofita, or Aquavit*, 
 with your Hearbs together, and put 
 into them a pound of very fine fugar,ftir 
 them well together, and put them into 
 a glafs, and let it ftand in the fun nine 
 dayes, and ftir it every dayjtwo or three 
 Dates, and a little race of Ginger fliced 
 into it will make it.the better, efpecially 
 againft winde, &c. 
 
 A Bag of Purging Ale. 
 
 Take of Agrimony, Speedwell, Li¬ 
 verwort, Scurvy-grafs, Water-Crefles, 
 of each a handful,of Monk, of Rhubarb, 
 and red Madder, of each half a pound,of 
 Horfe-Radifhes three ounces,Liquorifh 
 two ounces, Saffafrage four ounces, Se¬ 
 na feven ounces,fweet Fennil-feeds two 
 drams , Nutmegs four; pick and waft 
 your Herbs and Roots, and bruife them 
 in a Mortar, and put them in a bag 
 made of a Bolter, and fo hang them in 
 threegalons of middle ale,and let it work 
 in the Ale,and after three dayes you may 
 drink it as you fee-occafion, &c. 
 
A Queens Delight. 281 
 
 The Ale of Health and Strength, by 
 Vifcount St. Albans. 
 
 Take Saflafras wood half an ounce. 
 Sarfaparilla three ounces, white Saun¬ 
 ders one ounce, Chamapition an ounce. 
 China-root half an ounce, Mace a quar¬ 
 ter of an ounce, Chamapition an ounce, 
 cnt the wood as thin as may be with a 
 knife intofmall pieces, and bruifethem 
 in a Mortar 5 , ptit to them thefe forts of 
 Hearbs, (viz.) Cowflip flowers, Ro¬ 
 man Wormwood , of each a handful, 
 of Sage,. Rofemary, Betony, Mugmort, 
 Balm and fweetMarjoram, of each half 
 a handful, of Hops; boil all thefe in 
 fix gallons of Ale till it come to four ; 
 then put the wood and hearbs into fix 
 gallons of Ale of the fecond wort, and 
 boil it till it come to four, let it run 
 from the dregs, and put your Ale toge¬ 
 ther, and tun it as you do other purging 
 Ale,&c. 
 
 A Water excellent good agatnfi the Plague. 
 
 Take three pints of Malmfey, or 
 Mufcadine, of Sage and Rue, of each 
 
 one 
 

 28 2 4 Queens Delight* 
 
 one handful, boil them togechere gent¬ 
 ly to one pint,then drain it and fet it on 
 the fire again, and put to it one penny¬ 
 worth of Long Pepper, Ginger four 
 drams, Nutmegs two drams, all beaten 
 together, then let it boil a little, take it 
 off the fire, and while it is very hot, dif- 
 folve therein fix penniworth of Mithri- 
 date, and three penniworth of Venice 
 Treacle, and when it is almofl cold put 
 to it a pint of ftrong Angelica water,or 
 fo much Aqua vita , and fo keep it in a 
 glafs clofe flopped. 
 
 A Cordial Cherry-water. 
 
 Take a pottle of Aqua Vitae, two 
 ounces of ripe Cherries floned, Sugar 
 one pound twenty four Cloves, one flick 
 of Cinamon,three fpoonfuls of anifeeds 
 bruifed, let thefe fland in the Aqua vita 
 fifteen dayes, and when the water hath 
 fully drawn out the tin&ure, pour it off 
 into another glafs for your ufe , which 
 keep clofe flopped, the Spice and the 
 Cherries you may keep, for they are very 
 good for winde in the Stomach. 
 
 The 
 
A Queens Delight. 283 
 
 The Lord Spencers Cherry-water . 
 
 Take a Pottle of new Sack, four 
 pound of through ripe Cherries ftoned, 
 put them into an earthen pot, to which 
 put an ounce of Cinamon, Saffron un- 
 bruifed one dram, tops of Bajm, Rofe-j 
 mary or their flowers, of each one hand¬ 
 ful, let them ftand clofe covered twenty 
 four hours, now and then ftirring them 5 
 then put them into a cold Still, to 
 which put of beaten Amber two drams, 
 Coriander feed one ounce, Alkerms one '■ 
 dram, and diftil it leafurely, and when 
 it is fully diftilled, put to it twenty 
 grains of Musk- This is an excellent 
 Cordiall , good for • Faintings and 
 Swoundings, for the Gudities of the 
 Stomach, Winde and Swelling of th£ 
 Bowels, and divers other evil Symp- 
 tomes in the Body of Men and Wo¬ 
 men. 
 
 The Herbs to be dijlilled for Vfquebath. 
 
 Take Agrimony, Fumitory, Betony, 
 Buglofs , Wormwood , Harts-tongue, 
 Carduus Benedi&us, Rofemary, Ange¬ 
 lica, 
 
284 A Queens Delight . 
 
 Iica, Tormentil, 6f each of thefe for 
 every gallon of Ale one handful, Anni- 
 feeds and Liquorifh well bruifed half a 
 pound. Still all thefe together, and 
 when it is ftilled, you muft infufe Cina- 
 mon, Nutmeg, Mace, Liquorilh, Dates, 
 and Raifins of the Sun, and Sugar what 
 quantity you pleafe. The infufion muft 
 be till the colour pleafe you. 
 
 Dr. Kings way to make Mead . 
 
 Take five quarts and a pint of Water, 
 and warm it, then put one quart of Ho¬ 
 ney to every gallon of Liquor, one Le¬ 
 mon, and a quarter of an ounce of Nut¬ 
 megs 5 it muft boil till the fcum rife 
 black,that you will have it quickly ready 
 to drink, fqueeze into it a Lemon when 
 you tun it. It muft be cold before you 
 cun it up. 
 
 To make Syrup of Rash ernes. 
 
 Take nine quarts of Rasberries, clean 
 pickt, and gathered in a dry day, and 
 put to them four quarts of good Sack, 
 into an earthen pot, then pafte it up ve¬ 
 ry clofe, and fet it in a Cellar for ten 
 ___ dayes, 
 
A Queens Delight. 285 
 
 dayes, then diftil it in a Glafs or Rofe- 
 ftill,then take more Sack and put inRaf- 
 berries to it, then when it hath taken 
 out all the colour of theRafpifs, ftrain 
 it out, and put in fome fine Sugar to 
 your tafte,and let it on the fire, keeping 
 it continually ftirring till the fcum doth 
 rife; then take it off the fire, let it not 
 boil, skim it very clean, and when it is 
 cold put it to your diftilled Rafpis } but 
 colour it no more then to make it a pale 
 Claret Wine. This put into bottles or 
 Glafles ftopt very clofe. 
 
 To make Lemon Water . 
 
 Take twelve of the faireft Lemons, 
 flice them, and put them into two pints 
 of White Wine, and put to them Ci- 
 namon two drams, Gallingale two 
 drams, of Rofe leaves, Borage and Bu- 
 glofs flowers, of each one handful f of 
 yellow Saunders one dram 5 fleep all 
 thefe together twelve hours j then diftil 
 them gently in a Glafs Still until you 
 have diftilled one pint and an half of 
 the Water , and then adde to it three 
 ounces of Sugar, one grain of Amber- 
 greefe, and you will have a moft plea- 
 
 _ fog 
 
j 286 A Queens Delight. 
 
 fing cleanfing Cordial water *for many 
 
 ufes. 
 
 To make Gillj-fiomr Wine. 
 
 Take two ounces of dried Gilly¬ 
 flowers, and put them into a pottle of 
 Sack, and beat three ounces of Sugar- 
 candy , or fine Sugar, and grinde fome 
 Ambergreefe, and put it in the bot¬ 
 tle and lhake it oft, then run it through 
 a gelly bag, and give it for a great Cor¬ 
 dial after a weeks (landing or more.You 
 make LavanderWine as you do this. 
 
 The Lady Spotfwood Stomach Water. 
 
 Take white Wine one pottle, Rofe- 
 mary and Cowfiip flowers, of each one 
 handful, as much Betony leaves, Cinna¬ 
 mon and .Cloves grofly beaten , of both 
 one ounce-, fteepall thefe three dayes, 
 ftirring it often } then put to it Mithri- 
 date four ounces,and ftir it together,and 
 diftil it in an ordinary Still. 
 
 Water 
 
A Queens Delight. 287 
 
 Water of Time for the Pafion of the Heart. 
 
 Take a quart of white Wine, and a 
 pint of Sack, fteep in it as much broad 
 Thime as it will wet, put to it of Ga- r 
 lingale and v Calamus Aromaticus, of 
 each one ounce, Cloves, Mace, Ginger, 
 and grains of Paradife two drams, fteep 
 thefe all night, the next morning diftil 
 
 it in an ordinary ftill,drink it warm with 
 lugar. 
 
 A Receipt to make damnable Hum. 
 
 Take Species de Gemmis, Aromati- 
 cum flofatum, Diarrhodon Abbatis, 
 Lastificans Galeni, of each four drams, 
 Loaf Sugar beaten to powder half a 
 pound, fmall Aqua Vit# three pints, 
 ftrong Angelxa Water one pintj mix 
 all thefe together, and when you have 
 drunk it to the Dregs, you may fill it 
 up again with the fame quantity of wa¬ 
 ters. The fame powders will ferve twice 
 and after twice ufing it, it muft be made 
 new again. 
 
 An 
 
268 wi Queens Delight. 
 
 An admirable Water for fore lyes, s 
 
 Take lapis Tutia , Aloes Hepatica, 
 fine hard Sugar, of each three drams, 
 heat them very Imall, and put them 
 into a Glalfe of three pints, to which 
 put red Rofe-water and white Wine, of 
 each one pint; fet the Glafs in the fun, 
 in the Monech of July, for the whole 
 Moneth, (baking it twice in a day for 
 all that whi'e } then ufe it as followeth, 
 put one drop thereof into the Eye in 
 the evening, when the party is in bed, 
 and one drop in the morning an hour 
 before the Patient rifeth: Continue the 
 ufe of ic till the Eyes be well. The 
 older the Water, die better it is. Moft 
 approved. 
 
 A Snail Water for weak. Children , 
 and old People . 
 
 Take a pottle of Snails, and wafli 
 them well in two or three waters,~ and 
 then in fmall Beer, bruife them (hells 
 and all, then put them into a gallon of 
 red Cowes Milk, red Rofe leaves dried, 
 the whites cut off, Rofemary, fweet 
 
 Mar- 
 
A Queens Delight. 2S9 
 
 - - . , , — — -— ■ - ■ - 
 
 Marjoram, of each one handful, and fo 
 diltilthem in a^old ftill, and let it drop 
 'upon powder of white Sugarcandy in 
 the receiver jdrink of it firft andlaft,and 
 at four a clock in the afternoon, a wine 
 glafs full at a time. 
 
 Clary Water for the Badi> Stomach, &c. 
 
 Take three gallons of midling Beer, 
 put it in a great brafle Pot of four gal- 
 I Ions, and put to it ten handfuls of Cla- 
 | r ey gathered in a dry day, Raifins of 
 the Sunftoned three pounds, Annifeeds, 
 and Liquorifh,of each four ounces, the 
 whites and fhells of twenty four eggs,or 
 half fomany, ii^there be not fo much 
 need in the back,the fhells (mall, and mix 
 them with the whites $ put to the bot¬ 
 toms of three white loaves, put into the 
 receiver one pound of white fugarcandy, 
 or fo much fine loaf fugar beaten fmall, 
 and diftil it through a Limbeck, keep it 
 clofe,and be feldom without itj for it re- 
 vivetu very much theftomach and heart, 
 ftrengtheneththe back, procurech appe¬ 
 tite and digeftiom driveth away Melan- 
 cholly, fadnefle and heavineife of die 
 heart, &c. 
 
 . P Dr. 
 
290 
 
 A Queens Delight. 
 
 Dr Montfords Cordial Water. 
 
 Take Angelica leaves twelve hand¬ 
 fuls , fix leaves of Carduus Benedi&us, 
 Balm and Sage, of each five handfuls, 
 the feeds of Angelica and fweet Fen- 
 nil, of each five ounces bruifed, feraped 
 and bruifed Liquorifh twelve ounces, 
 Aromaticum Rofatum, Diamofcus dul- 
 cis, of each fix drams ; the Hearbs being 
 cut fmall, the feeds an d Liquorifh brui¬ 
 fed , infufe them into two gallons of 
 Sack for twenty four hours, 
 men aiftil it with a gentle fire, and 
 draw off onely five pints of the fpirits, 
 which mix with one pound of the befl 
 Sugar diflolved into a Syrup in half a 
 pint of pure red Rofe-water, 
 
 Aqua Uirabilisy Sir Kenelm Digby’si*^ 
 
 Take Cubebs , Gallingale, Carda 
 mus, Mellilot flowers, Cloves, Mace 
 Ginger, Cinnamon, of each one dran 
 bruifed fmall, juyee of Celandine on 
 pint, juyee of Spearmint half a pint 
 juyee of Balm half a pint, Sugar on 
 pound, flower of Cowflips, Rofemar] 
 
A Queens Delight. 291 
 
 Borage, Buglofs, Marigolds, of each two 
 drams, the beft Sack three pints, ftrong 
 Angelica water one pint, red Rofe-wa- 
 terhalf a pint, bruife the Spices and 
 flowers, and deep them in the Sack and 
 Juyces one night, the next morning di- 
 ftill it in an ordinary or glafs ftill, and 
 firfl: lay Harts-tongue leaves in the bot¬ 
 tom of the Still. 
 
 The Vertues of the precedent Water, . 
 
 This Water preferveth the Lungs 
 without grievances, and helpeth them * 
 being wounded , it fuffereth not the 
 blood to putrifie, but multiplieth the 
 fame ; this water fuffereth not the heart 
 to burn, nor melancholly,nor the Spleen 
 to be lifted up above nature; it expelleth 
 the Rhume, preferveth the Stomach, 
 conferveth Youth,and procureth a good 
 colour, it preferveth Memory, it de- 
 ftroyeth the palfiejif this be given to one 
 a dying, a fpoonful of it reviveth him ; in 
 ' the fummer ufe one fpoonful a week faff¬ 
 ing, in the winter two fpoonfuls. 
 
 A Water for fainting of the Deart. 
 
 * 
 
 Take Buglofs and red Rofe-water, 
 
 p ^ 
 
292 <4 Queens Delight. 
 
 - _»— __-- -- - —-— 
 
 of each one pint, Milk half a pint, An- 
 
 nifeeds and Cinnamon grofly bruifed, of 
 each half an ounce, Maiden-hair two 
 handfuls,harts-tongue one handful, both 
 fhred, mix all together, and diftil it in an 
 ordinary ftillj drink of it morning and 
 evening with a little fugar. 
 
 A Surfeit Water • 
 
 Take half a bufhel of red Corn Pop¬ 
 py, put it into a large difh, cover it 
 with .brown paper, and lay another 
 difh upon it, fet it in an Oven after 
 brown bread is baked divers times till 
 it be dry, which put into a pottle 
 of good Aqua viu, to which put Raifins 
 of thefun ftoned half a pound , fix figs 
 diced, three Nutmegs fiiced, two flakes 
 of Macebruifed, two races of Ginger 
 d eed, one flick of Cinnamon bruifed, 
 Liquorifh diced one ounce, Annifeed, 
 Fennil-feed, and Cardamums bruifed, 
 of each one dram ; put all thefe into a 
 broad glade body, and lay firfl fome 
 Poppy in the bottom, then fome of 
 the other Ingredients, then Poppy a- 
 gain, and fb till the glade be full 5 
 
-A Queens Delight. 293 
 
 then put in the Aqua vita, and let it in- 
 fufe till it be ftrong of the fpices, and 
 very red with the Poppy , clofe cover¬ 
 ed , of the which take two or three 
 fpoonfuls upon a Surfeit, and when all 
 the liquor is fpent , put more Aqua 
 vita to it, and it will have the fame ef¬ 
 fect the fecond time, but no more af¬ 
 ter. 
 
 D. Butlers Cordial Water againjl Melan- 
 c holly s &c. Mojl approved. 
 
 Take the flowers of Cowflips, Mari¬ 
 golds, Pinks, Glove-gilly-flowers, An¬ 
 gle-flock Gilly-flowers, of each four 
 handfuls, the flowers of Rofemary,and 
 Damask Rofes, of each three handfuls, 
 Borage and Buglofs flowers, and Balm 
 leaves, of each tw r o handfulls 5 put 
 them in a quart of Canary Wine into 
 a great Bottle or Jugg clofe. flopped, 
 with a Cork, fometimes ftirring the 
 flowers and Wine together, adding to 
 them Annifeeds bruifed one dram, two 
 Nutmegs diced , Englifh Saffron two 
 pennyworth; after fome time infufion, 
 diftil them in a cold Still with a hot 
 fire, hanging at the Nofe of the Still 
 
 P 3 Am- 
 
294 A Queens Delight . 
 
 Ambergreefe and Musk, of each one 
 grain ^ then to the diftilled water put 
 White Sugarcandy finely beaten fix 
 ounces, and put the glafs wherein they 
 are into hot water for one hour* Take 
 of this water at one time three fpoon- 
 fuls thrice a week, or when you are ill, it 
 cureth all melancholly fumes, and infi¬ 
 nitely comforts the fpirits. 
 
 The admirable and mofl famous 
 Snail Water. 
 
 Take a peck of garden /hell fnail$,wa/h 
 them well infmall beer, and put them in 
 an hot Oven till they have done making 
 a noife, then take them out, and wipe 
 them well from the*green froth that is 
 upon them, and bruife them /hells and 
 all in a ftone Mortar, then take a quart 
 of earth worms, fcowre them with fait, 
 flit them and wafh them well with wa¬ 
 ter from their filth, and in a ftone Mor¬ 
 tar beat them to pieces > then lay in 
 the bottom of your diftilled pot An¬ 
 gelica two handfuls, and two handfuls 
 of Celandine upon them r to which put | 
 two quarts of Rofemary flowers, Bears 
 foot, Agrimony, red Dock Roots, 
 
 Bark 
 
A Queens Delight. 29$ 
 
 Bark of Barberries, Betony, wood for- 
 rel,of each two handfuls 1 , Rue one hand¬ 
 ful 3 then lay the Snails and Worms on 
 the top of the Hearbs and Flowers;,then 
 pour on three Gallons of the flrongeft 
 Ale,and- let it (land all night,in the mor¬ 
 ning put in three ounces of Cloves bea¬ 
 ten, fix penniworth of beaten Saffron 
 and on the top of them fix ounces of 
 fhaved Harts-horn, then fet on the Lim¬ 
 beck, and clofe it with pafle, and fo re¬ 
 ceive the water by pints, which will be 
 nine in al,the firfl is the flrongeft,where- 
 oftake in the morning two fpoonfuls in 
 four fpoonfuls of final! Beer, and the 
 like in the afternoon } you muft keep a 
 good Diet and ufe moderate exercife to 
 warm the blood. 
 
 This Water is good againft all Ob- 
 ftru&ions whatfoever. It cureth a Con- 
 fumption and Dropfie, the flopping of 
 the Stomach and Liver. It may be di- 
 flilled with Milk for weak people and 
 children, with Harts-tongue and Ele¬ 
 campane. t. 
 
 P 4 
 
 A 
 
zg6 A Queens Delight . 
 
 A fingular Mint Water. 
 
 Take a ftill full of Mints,put Balm and 
 Penniroyal, of each one good handful j 
 fteep them in fack, or Lees of fack twen¬ 
 ty four hours, ftop it clofe, and ftir it 
 now and then : Diftil it in an ordinary 
 ftill with a very quick fire, and keep the- 
 ftill with wet clothes, put into the Re¬ 
 ceiver as much fugar as will fweeten it, 
 and fo double diftil it. 
 
 iiiiiiiiiiiiii 
 
 Diftillings. 
 
 A moft excellent Aqua Cceleftis taught by 
 Mr. Philips Apothecary. 
 
 T Ake of Cinamon one dram, Gin¬ 
 ger half a dram, the three forts of 
 faunders,of each of them three quarters j 
 of an ounce, Mace & Cubebs, of each of 
 them one dram, Cardamon the bigger 
 
 and 
 
A Queens Delight. 297 
 
 and lefler, of each three drams, Setwell 
 roots half an ounce, Annifeed, Fennil- 
 feed, J 3 afil-feed,ofeach two drams, An¬ 
 gelica roots, Gilly-flowers, Thime, Ca- 
 lamint, Liquorifh,Calamus,Maflerwort, 
 Penniroyal, Mint Mother of Thime, 
 Marjoram,of each two drams, red Rofe- 
 feed, the flowers of Sage and Betony, 
 of each a dram and a half, Cloves, Ga- 
 lingal, Nutmegs, of each two drams, 
 the flowers of Stechados, Rofemary, 
 Borage, and Buglofs flowers, of each a 
 dram and half, Citron Rindes three 
 drams • bruifethem all, and put in thefe 
 Cordial Powders , Diamber Aromati- 
 cam, Diamafcum , Diachoden , the 
 Spices made with Pearle, of each three 
 drams ; infufe all thefe in twelve pints 
 of Aqua vita , in a glalsclofe flopped 
 for fifteen days,o;ten fhaking it, then let 
 it<be put in a Limbeck clofe flopped,and 
 let it be diftilled gently 5 when you have 
 done, hang it in a cloth, two drams of 
 Musk, half a dram of Ambergreefe, and 
 ten or twelve*grains of gold, and fo re™ •> 
 ceive it to your ufe, - 
 
 pi 5 Hypo- - 
 
298 A Queens Delight. 
 
 Hypocras taught by Dr. Twine for Winde 
 in the Stomach 
 
 Take Pepper, Grains, Ginger,of each 
 half an ounce. Cinnamon, Cloves, Nut¬ 
 megs, Mace, of each one ounce grofly 
 beaten, RofemaryAgrimony, both 
 fliredjofeach a few crops; red rofe leaves 
 a pretty quantity,as an indifferent gripe,, 
 a pound of Sugar beaten* lay tilde to 
 fteep in a gallon.of good Rhennifh or 
 White Wine in a clofe veffel, ftirring it 
 two or three times a day. the fpacc of 
 three or four dayes together, then ftrain 
 it through an Hypocras ftrainer, and 
 drink a draught of it before meat half 
 an hour, and fometimes after to help di~ 
 geftion, 
 
 ' 
 
 - 1 * ‘ 
 
 J Marigold flowers difli’ded, good for the- 
 ) pain of the Head.- 
 
 Take Marigold flowers, and difli 
 them, then take a fine cloth and wet ir 
 {the aforefaid didilled water,and fo lay.i 
 I to the forehead of the Patient,and beini 
 fo applied, let him deep if he can : thi 
 with Gods help will ceafc the pain. 
 
A Queens Delight. 29 9 
 
 A Water good for Sun burning. 
 
 Take Water drawn off the Vine 
 dropping, the flowers of white Thorn, 
 Bean-flowers,Water Lilly-flowers,Gar¬ 
 den Lilly-flowers,, Elder-flowers, and 
 canfie flowers, Althea flowers,the whites 
 of Eggs French Barley. 
 
 The Ladj Giffords Cordial Water. 
 
 Take four quarts of Aqua Vitae, 
 Borrage and Poppy-water, of each a 
 pint, two pounds of Sugarcandy, one 
 pound of figs fliced, one pound of Rai- 
 fins of the Sun ftoned, two handfuls of 
 red Rofes clipped and dried,one handful 
 of red Mint,half a handful of Rofemary, 
 as much of Hyfop,a few Cloves j put all' 
 thefe in a great double Glafs clofe flop¬ 
 ped, and fet it in the fun three monechs,. 
 andfo ufeit. 
 
 > 
 
 ' A 
 
3oo 
 
 A Queens Delight. 
 
 A Witter for one peiifive and very fick^> to 
 comfort the Heart very excellent. 
 
 Take a good fpoonfull of Manus 
 Chrifli beaten very fmall into powder, 
 then take a quarter of a pound of very 
 fine Sugar, and beat it fmall, and fix 
 fpoonfuls of Cinnamon water, and put 
 to it, and ten fpoonfuls of red Rofe- 
 water • mingle all thefe together, and 
 put them in a difii, and fet them over a 
 a foft fire five or fix walms, and fo let 
 it be put into a glafs, and let the party 
 drink thereof a fpoopful or two, as he' 
 fhall feacaufe. 
 
 To perfume Water. 
 
 Take Malmfey or any kinde of fwe'et 
 water, then take Lavanderj Spike, fweec 
 Marjoram, Balm, Orange peels,Thime, 
 Bafil, Cloves , Bay leaves, Woodbine 
 flowers, red and white Rofes, and flill 
 them all together* _ 
 
THE TABLE. 
 
 A. 
 
 A C hes to take away 38,41,72,108, 
 no, 153,156,157,184 
 Abortion to prevent 121 
 
 < After-birth to bring Away 159,160 
 
 Ague of aU forts to cure 16,32,52,57, 
 
 127,162 
 
 Ague in womens hreaft 11 o, 167 
 
 Ale to purge mofl excellent 2,280,281 
 Am ergreefe tinjure to make, and ufe 24 
 Amber pills for a Confumption 3 
 
 Appetite to help 
 
 50,61,184 
 
 Appoplex to cure 
 
 236 
 
 Aijua mirabilis to make 
 
 290 
 
 Almond milkjo make 
 
 82,83,108 
 
 B, 
 
 
 TJ I ting of a Snake 
 
 154 
 
 J 3 Backs heat to cool 
 
 94,95 
 
 Backjo flreugthen 66,135,184,191,289 
 
 Baljam mofl excellent, with 
 
 its ufe 95 
 
 
 123,125 
 
 Belly-ach to cure 
 
 
 Belly hard to dijfolve 
 
 15? 
 
 Biles and Botches jo cure 81,80,112,152 
 
 188 
 
 Blood 
 
The Table. 
 
 Blood to cleanfe 10,148,161 
 
 Biting of a mad Dog 41,152,154 
 
 Bloody flux to help 42,106,108,130,184 
 Bleeding at Nofe to flamh 163 
 
 Bladder to cleanfe 169,237 
 
 Bones out of joynt to fet 104,153,189 
 Breaths [hortneftto remedy $ 
 
 Breath ft inking to cure 53,111,196,276 
 Brain toflrengthen 17,86,178,196,236 
 Burning to help 60,77,78,95,104,125, 
 
 149,162,189 
 
 Breafts fore to cure 85,90,91,109,110, 
 
 . . ’ II7*M7 
 
 Bruifes to cure 36,38,90,104,122,125 
 
 244,156,184,188 
 Burften to remedy 145 
 
 Baij'am LuccateUoes to make, and its Ver- 
 tues 179 
 
 Bag reftorative for the flomach . 57 
 
 C. 
 
 C Anker to cure 56,41,152 
 
 CockjVater 14 
 
 Cancer to prevent and cure 3 6,110,125 
 China broth-in a Confumpsion 3 4 
 
 Choler to purge 49,102,176,177,23 3 
 Childe to bring again when born 159,160, 
 Confumption to cure 3,9,10,14,22,34, 
 42,123,186,299>278>279>295 
 Cold to help- 27,88,164,206 
 
 Cough 
 
The Table. 
 
 Cough to take away 55,56,59,62,63 
 
 ico, 164 
 
 Conception to help 88,168,184,23 5,276 
 Cojlivenejs to remove 159 
 
 Chollickjo cure 44,63,96,99,105,125, 
 
 166,170 
 
 Corns to takg away; 1 04,146 
 
 Cramp to cure 144 
 
 Cordials moft excellent 7,14,274,275, 
 
 285,290 
 
 Cordial Water 2 
 
 Gonferves of all forts to make, and their 
 Vermes 234,235,236 
 
 Mrs. Chaunce her Purge i <55 
 
 Cordial waters for the fick^ 1 4 
 
 D. 
 
 D Rink for the Scurvey 449 
 
 Diet Drinkjor a Ftjlula 70 
 
 Diet Drinks for one that hath noSeech in 
 fuknefs 71. 
 
 Deafnefs to help. • 45,!05,162 
 
 Dead flejh to prevent < l^2 
 
 15,50,125,196,244 
 Dr op fie to cure 1 1*16,42,52,64,276,295 
 Difeafes cured without taking any thing at 
 the mouth 49 
 
 Drinkjor Rhumeand Phegm 57 
 
 Drmk^for a hot Feaver 98,128 
 
 Drinkjo keep the mouth moijl, 132 
 ; • Elettuary 
 
The Table. 
 
 E. 
 
 E Leftuary for the jlomach 5 
 
 Elettuary for the p aft on of the hearty# 
 Eyes fore to cure 28*147,148*! 89*288 
 Eyes full of Rhume - 18*32*110,181 
 
 Eyes weakjo firengthen 13o*184 
 
 Eyes having a Pin or Web 171,172 
 
 Eyes rednef to take away 171,173,181 
 
 F. 
 
 'TffAce fweld to affwage 13 
 
 X? Paces rednefi and pimples to cure 41, 
 
 53,54,55.173.180 
 Face brutfed *44 
 
 Face fair to make 115*180 
 
 Fa'tntnefs to take away 86*13 3,283*291 
 F ailing-fcknefs to cure 49*88*142,237 
 leavers all forts to remove 2*12*25*61 
 
 98*128*132 
 
 Fefiers in theftejh to cure 41 
 
 Fellons to cure 41*58*102*184 
 
 Fire to take out 189 
 
 Fijlula to c ure 70*79,117*15 2 
 
 Finger fore to heal 81 
 
 FluxorLoofenefstoflay 130 
 
 Freckles to take away 146 
 
 Fifh to take by angling 1 08 
 
 G. 
 
 G Afcony Powder to make 187 
 
 Gout to cure 42,50,77*88,140,156 
 
 Golden 
 
The Table. 
 
 Golden colour without gold to make 114 
 
 Green ficknejs to cure 
 
 69,85 
 
 Gravel to cleanfe 
 
 185 
 
 G lifers for a hot Fever 
 
 132 
 
 Glifiers for the Winde 
 
 30,160 
 
 H. 
 
 
 T T Air to grow thicks 
 
 100,270 
 
 JL A Hair to take away 
 
 55 
 
 Hardnefs to diffolve 
 
 189 
 
 Heart to cbear 52,87*23 $ 
 
 Head lightnejs in fickjiefi 
 
 7 * 
 
 Head-ache to cure 41,96,120,125,235 
 
 Heads breaking out in Children 
 
 148 
 
 Hearts p aft on to take away 
 
 98,287 
 
 Heart-burn to cure 
 
 291 
 
 Hearing 
 
 45 
 
 Hearbs boild tn Froth 
 
 65,166 
 
 Humors watery to purge 
 
 102,184 
 
 Humors hot to cool 
 
 * T 
 
 177 
 
 X* * 
 
 X Aundtes black^andyellow to cure 1 6 , 
 
 J „ 73 
 
 ,74,105 
 
 Impojtumes to cure 42,89,112, 
 
 152,184 
 
 Inflamations to prevent 
 
 189 
 
 Joynts to heat 
 
 188 
 
 Iron to keep from rujl 
 
 M 3 
 
 Itch to cure 
 
 32,77 
 
 Juyce of Liquorijh to make 
 
 207 
 
 Julip for a Feaver 
 
 61 
 
 
 Kidneys 
 
The Table; 
 
 K. 
 
 K I dneys ulc er at ion to ewe 5 o 
 
 Kidneys fwoln to take away 56 
 Kidneys to cool and cleanfe 83 
 
 Kings Evil to cure 117 
 
 L. 
 
 L Abor in women to help 86,119,130 
 Letters offecret how to write 270 
 
 Letters of gold to make without gold 114 
 Letters offilverto make without fiver. Ib* 
 Liver to firengthen and cool 17,68,92, 
 
 93,184,268,295 
 Loofenefs to help 80,143 
 
 Lungs to^leanfe 44,47,59,62,291 
 Lumly’s drinkjor a Consumption 123 
 
 M. 
 
 M Angie in a Dog to cure J 20 
 
 Mead to make 284 
 
 Meajles to cure 29,107,236 
 
 Melancholly tofupprefs 4,23,52,164, 
 
 165,177,291,293 
 
 Memory to preferve 291 
 
 Megrutnto cure 119 
 
 Milkfin women to increafe 35> T1 ? 
 
 M^ilkjo dry up / . 174 
 
 Mifcarriage in women to prevent 46,12 1 
 Mothers rifwg to prevent 20,63 
 
 Mouth to keep motjl 1 3 2 
 
 , Morphew to take away 146 
 
 Navels 
 
The Table. 
 
 ' , N. 
 
 N Avels coming out to help 109 
 Nipple to skin when raw 174,175 
 Nipple to maks when none 175 
 
 Nofes (hining to cure 5 3 
 
 Nofes rednejs to cure 54 
 
 Noli me tangere 52 
 
 O. 
 
 O Bfir unions 10,68,236,268,295 
 Ointment for a hard belly 155 
 Oyl of Excefier to make 75,156 
 
 Oyl of Mujiard-feed , and its ufe 77 
 
 °) 1 °f Hg* 75 
 
 Oyl for a Jhining Nofe 5^ 
 
 Oyl of Fennel , and its ufe 77 
 
 Oyl of Rue to make , and its ufe Ibid. 
 Oyl of Cammemil to make , and its ufe lb. 
 Oyl of St. Johns-wort to make 131,190 
 Oyl of Swallows to make 182 
 
 Oyntmentgreen to make 3^,97,11 7 ,t 58 
 Oyntments and their ufes 189 
 
 Oxymel compofitum to make 67 
 
 P. 
 
 P Alfie to cure 6,16,42,52,77,88 
 ✓ 276,291 
 
 Paracelfus Plaijler to make , and Venues 
 
 150,152 
 
 Plaijler called Leaden Plaijler to make , 
 and ufe 183,184,188 
 
 _ Plaifier 
 
The Table. 
 
 Plaifter for the Stomach i29 
 
 Pains to ajfwage I5 3*189 
 
 Phlegm to void 44,49,52*57*68,102,142 
 Plague to prevent and cure 2,9,12,17*24* 
 
 25>3°,3i533>39>4° 5 67>78>io6* 
 107,125,142,277*281 
 Piles to cure 36,42*43*101,184 
 
 Powder of the Lady Kents 187,274 
 Powder moft excellent to make 1 9,74 
 Small pox,excellent remedies 2,12*29*107 
 And to prevent pitting 13 5,136,137? 
 
 138,139*140 
 
 And to prevent Infection 140 
 
 Pricking with a needle or thorn 103 
 purges for Quart am Ague 161 
 
 purging Ale 2 
 
 Purge for Children or old men 5 2. 
 
 pimples in the Face 54 
 
 pomatum to make 312 
 
 Purging Drinkjnoft excellent 68 
 
 Purge of Dr. Mayhem. 180 
 
 Purples to cure 82 
 
 Pujhes to break^and heal 184 
 
 Pain in the ftomach 121 
 
 Pills for a Confumption 3 
 
 R. 
 
 R Eins to purge 68,88,237,276 r 
 
 Reft to procure 233 
 
 Rhumetoftaj 32,47,57,58,100,291 
 . Rickets 
 
The Table. 
 
 Rickets to cure j z 6 * 127 
 
 Rupture to cure 129 
 
 Running of the Reins to cure 184 
 
 Refer at'tve broth 42 j 
 
 S. 
 
 S affron water to make 2 8 . 
 
 Scabs to dry up 42 
 
 Sciatica to cure 101*156 
 
 Salve the chief eft, and its venues 41 
 
 Scurvy to cure 149. 185 
 
 Scalding to cure 60*77,78*95*114*125^ 
 
 149*162 
 
 Shingles to cure 153 
 
 Smews toftrengthen 86*88*95,152* 189 
 
 276 
 
 Stinging of an Adder or waft 154 
 
 Stepkins water for the Ryes 18 
 
 Syrup of Ale for the Whites 95 
 
 Syrup forfwoundmg , and the Brain 86 
 Syrup of Cordinal 10 
 
 Syrup for a Cold 27 
 
 Syrup of Turnips to make, andufe 9*19 
 Syrup of Citron peels to make 9* 28 
 Syrup of Fear mams to make 23 
 
 Syrup of Lemons to make 28; 
 
 Syrup of By fop to make • 206 
 
 Syrup of Gillyflowers 205 
 
 Skin to bring 189 
 
 Silver Letters without fiver to inakp&l 4 - 
 
 Serpents 
 
Tiie Table. 
 
 Serpents bitings to cure .131 
 
 Sleep to procure €o, i o i 
 
 Snail Water to make* and its vertues 294 
 Spitting of Blood to remedy 234 
 
 Sprains to cure - 1 3 * 
 
 Speech in ficknefi to move 71, 7 2 
 
 Splinters and thorns to draw forth 41 
 Sprits to revive 18 >8 8 >276>2 93 
 
 Spleen difiempers to reclifie 16,41,66, 
 68>i 23,164,16$,236,268*291 
 Sounding fits to cure 20,86 ,13 3 ,28 3 
 
 Sounding fits after Childe-birth 118 
 Sores of all forts to cure iii,ii7,i 5 2j,i ^8 
 Stopping of thefiomach <3,49,63,168, 
 
 169,2355236,268 
 Stomach cold to warm i$>ty,3$ 
 
 Stomach hot to cool 234 
 
 Stomach weakjoJlrengthen 20,5 7 = 1213 
 128,1795283,286,295, 
 Stone in the Kidneys to cure 7$=99 
 Spirit of Caftoreum 20 
 
 Stone in the Bladder 8,21,3 3 ? 4 Sj 48 ? 
 
 5 °> 5 2 ’ 59 > 84 , 88 , 94 > i 63 , i 66 , 
 
 168,170,185,1915276 
 
 Stone in the Kidneys 
 Strangury to help 
 Strains to remedy 
 Stitches to cure 
 Sy0ing to prevent 
 
 57 
 
 168,191 
 
 122 
 
 65,96,112,125 
 16 
 Sweat- 
 
The Table. 
 
 Sweating te provoke 
 Swallow to help 
 Swelling to /wage 
 
 Surfeits to cure 
 
 T. 
 
 67 
 
 5 i 
 
 3642,104,108, 
 I S7* 1 #4* *88,189 
 107,125,292 
 
 T Afle to rejlore 
 Terri l’s salve 
 Tetter to cure 
 Tearms to provoke 
 Teeth to make come without pain 
 Teeth to preferve 
 Tooth-ache to cure 
 Thorns to draw out 
 Throws after birth to eafe 
 Thrufh in the mouth to remedy 
 Throat fore to cure 
 Tumors to allay 
 Tifickjo help 
 T imp any to remedy 
 Tinftureof Ambergreefe 
 
 y. 
 
 V Enom to drive from the Heart 
 Vlcers to fill witbflejh 
 Vomiting to flay 
 Urine jharp to cure 
 
 6 1 
 
 40 
 22,174, 
 
 184 
 
 47 
 
 192 
 
 88,192 
 
 4 1 
 118 
 
 36 
 
 44*233 
 
 42 
 
 77 
 
 65 
 
 24 
 
 Urine to provoke 
 Uvula to draw up 
 Vomit for an Ague 
 
 y 2 
 
 189 
 133 
 162 
 68,99 
 52 
 57 
 Water 
 
T.ke Table. 
 
 t W, 
 
 ■'/ 
 
 V X 7 Ater for an Ague 
 
 V V Water to bold 
 
 161 
 
 91 
 
 Water very precious 
 
 18,27 
 
 Dr. Stephens his Water 
 
 18,21 
 
 Whites and heat in the back^ 
 
 94, 95 
 
 Water Cordial 
 
 8 
 
 Wormwood Cakes 
 
 15 
 
 Water of Life 
 
 16 
 
 Warts to take away 
 
 145 
 
 Wen to cure 
 
 144 
 
 Winde to expel 30,35,77,86,122,125, 
 
 160,196,282,282 
 
 Worms to kill and avoid 
 
 16,49^76^8, 
 
 89,116, 
 
 123,176,276 
 
 Wounds to heal 38,41,90,95 ,103,1 12, 
 
 115,122,125,1 
 
 31,152,163, 
 
 179,181,188,189,36,42 
 
 Wrench to cure 
 
 18 
 
 Women with Childe topreferve them from 
 
 Abortion 
 
 121 
 
 Woman in labour a Medicine for fafe deli - 
 
 verance. 
 
 86 
 
 Y. 
 
 
 Y' Outh to preferve. 
 
 88,279,291 
 
 ' 
 
 ! : .FINIS. 
 
 
The Table to a 
 QUEENS DELIGHT. 
 
 A. 
 
 A Pricocks to preferve when they are 
 green Page 204 
 
 Apricocks to preferve when they are ripe 
 
 203 
 
 Apricocks to dry 210,23 2 
 
 ApmockS a ^ s ^ pi 3 
 
 Apricocks to make of them^umbals 222 
 Artichokes to preferve \ ' 201 
 
 Almond Bisket to make x 208 
 
 Ale purging a bag . 280 
 
 Aleflrengthening and healthful by sir J. 
 Bacon 281 
 
 Mirabilis Sir Keneim Digbie’s 
 way 290 
 
 Aqua Mirabilis the vertues 291 
 
 Ambergreefe the Tincture 216 
 
 B. 
 
 B Arberries the befi way to preferve 
 them * 220 
 
 0 Ckr- 
 
 
The Tdble. 
 
 C 
 
 « 
 
 /~*Herries to preferve them bigger then 
 
 V< they grow naturally 
 
 228 
 
 Cherries the ordinary way of preferring 
 
 them 
 
 245 
 
 Cherries to preferve them with a quarter 
 
 of their weight in Sugar 
 
 217 
 
 Cakes to make 
 
 *SS 
 
 Cakes to make after the manerofthe Pr'tn- 
 
 cefs, the Lady Elizabeth, 
 
 Daughter to 
 
 King Charles the firfl 
 
 257 
 
 Cakes of Plums 
 
 258 
 
 Cakes of Rasberries 
 
 252 
 
 Cakes of Sugar to make 
 
 250 
 
 Coll ops to make , like Bacon, of March- 
 
 pane 
 
 263 
 
 Clove-gilly-flowers to make a Syrup of 
 
 them 
 
 203 
 
 Confervefor a Cough, or a 
 
 Confumption 
 
 
 199 
 
 Conferve for any Fruits 
 
 200 
 
 Conferve of Rofes boild 
 
 209 
 
 Conferve of Rofes tmboild 
 
 210 
 
 Conferve of Red Rofes after the Italian 
 
 manner, with the vertues 
 
 233 
 
 Conferve of Violets after the Italian man - 
 
 ner, with the vertues 
 
 233 
 
 
 Con - 
 
The Tablo. 
 
 Conferve of Borage after the Italian man¬ 
 ner., with the vertues 234 
 
 Conferve of Rofemary after the Italian 
 manner , with the vertues 234 
 
 Conferve of Betony after the Italian man¬ 
 ner with the vertues 235 
 
 Conferve of Sage 235 
 
 Conferve of the Flowers of Lavander 236 
 Conferve of Marjoram , with the Vertues 
 
 236 
 
 Conferve of Piony after the Italian wan¬ 
 ner, with the vertues 23 7 
 
 Candy Cherries 241 
 
 Candy Cherries the Italianway 244 
 
 Candy Oranges 241 
 
 Candy Orange Roots 242 
 
 Candy Orange Peels after the Italian man¬ 
 
 ner, with the vertues 
 Candy Lemons 
 Candy Citrons 
 
 Candy Citrons after the Spanijh way 
 Candy Rofemary flowers in the fun 
 Candy Pippins 
 Candy rears 
 Candy dpricockj 
 Candy Plums 
 Candy Rockandy flowers 
 Candy Spanijh flowers 
 Candy Grapes 
 
 _ SU- 
 
 243 
 241 
 
 241 
 
 243 
 237 
 239 
 239 
 239 
 239 
 
 239 
 
 240 
 
 241 
 Candy 
 
The Table. 
 
 
 Candy Barberries 241 
 
 Candy Stickets 241 
 
 Candy Angelica -241 
 
 Candy Chicory roots after the Italian man¬ 
 ner, with the venues 244 
 
 D. 
 
 
 ~JT\Amfins to preferve them 299 
 
 I J Dentifrice by Mr. Ferene of the 
 New Exchange, Perfumer to the fifteen, 
 highly approved of M the Court 273 
 
 Difiided Marigold flowers 298- 
 
 ^Elecampane to preferve 
 
 201 
 
 F. 
 
 
 t0 preferve green 
 
 X Fruits to dry after they are 
 to candy them 
 
 Fruits artificial 
 
 Fox skins to dry 
 
 Fremh Fart to make 
 
 198 
 
 preferved 
 
 200 
 
 263 
 
 268 
 
 254 
 
 G. 
 
 
 ^YRapes to preferve 
 
 196,202 
 
 Dypocras 
 
The Table. 
 
 H: 
 
 . , v 
 
 H Xpocrai madefy Dr. Twine for the 
 jVinde in the Stomach 298 
 
 Hair to make it grow. 270 
 
 Hair to make it blacky though of any other 
 colour 271 
 
 ‘ v I, 
 
 1 'Talian Bisket to make 
 t Jelly of Pippins to make 
 Jelly of Rasjpis to make 
 Ipjwich Balls to make 
 Juyce of Liquorijh to make 
 
 - ' K, 
 
 260 
 
 2*8 
 
 268 
 
 265 
 
 207 
 
 Ountefs of Kent's Powder, the true 
 Receipt of it as Jhe prefented it to the 
 ueeen for her prtvate ufe 274 
 
 I Emons to preferve x «• 199 
 
 -/ Letters fo to write them , that they 
 cannot-be read without the directions 270 
 Lozenges to make of red Rofes 220,262 
 ! if 31 March- 
 
The Table. 
 
 M. 
 
 M Archpane to Ice and Gildj and gar- 
 nijh it according to Art 261 
 Magiflery of Pearle to make it 269 
 Mead of Dr. Kings making 234 
 
 Mar igold flowers diflilled 298 
 
 Marmalet of Damfins 245 
 
 Marmalet of Oranges 247>249 
 
 Marmalet of Orange Cakes 249 
 
 Marmalet of tender Plums 24 6 
 
 Marmalet of Quinces Ibid. 
 
 N 
 
 N. 
 
 Aples Biskct to make 
 
 260 
 
 O. 
 
 O 
 
 Ranges to preferve the Trench way 
 
 Orange and lemons to preferve 
 Orange Cakes 
 
 P. 
 
 224 
 1 99 
 262 
 
 P 
 
 Ear-plums green to preferve them 
 
 204 
 Pear- 
 
The Table* 
 
 Pear-plumps to preferve them when they 
 are ripe 203 
 
 Plums blackjor red to preferve £29 
 
 ! Plums green to preferve 225 
 
 Plums to dry them 228,231 
 
 Pears to dry without Sugar , and other - 
 wife 205,229,230 
 
 Pippins to preferve them 198 
 
 Pippins to preferve them when they are 
 green 204 
 
 Pippins to preferve them when they are 
 ripe 203 
 
 Pippins to dry them 229,230 
 
 Pippins to dry them without Sugar 203 
 Pippins to make a Geliy of them 218 
 Peaches to preferve when they are green 
 
 204 
 
 Peaches to preferve when they are ripe 
 
 203 
 
 Pomatum to make 212 
 
 Prince Bisketto make 261 
 
 Powder fweet the bejl way to breaks it 
 
 211 
 
 Powder of the Countefs of Kent, the truejl 
 Receipt of it, as jhe prefented it to the 
 Queen for her private ufe 274 
 
 Perfume of King Edward the fixtb 272 
 Perfume of Queen Elizabeth 272 
 
 Perfum eto make ; 21 2 
 
 Per- 
 
The Table. 
 
 Perfume for cloth and gloves 
 
 208 
 
 Perfume to burn if betwixt 
 
 two Rofle- 
 
 leaves 
 
 254 
 
 Perfume water to make it 
 
 3 co 
 
 Pomanders to make 
 
 265 
 
 Pafle of Ormges and lemons 
 
 251 
 
 Pafle of Genoa Citrons 
 
 253 
 
 Pafle of Apricocks • 
 
 256 
 
 Pafle of Pippins like leaves, and Jome like 
 
 Plums, with their Stones and Stalks in 
 
 them - 257 
 
 Pa fie of Elecampane roots 258 
 
 Pafle of flowers of the colour of 'Marmalet 
 tafting of natural flowers 258 
 
 Pafle of Rasberries and Englijh Currans 
 
 259 
 
 Q Vintes to preferve them white 1 97 
 
 ffluinces to preferve them white or 
 tea v • * 202 
 
 Quinces to order them for Pies , 211 
 
 Quinces.to make Chips of them 21 1 
 Quinces, to make Jumbals of them ; 222 
 
 flhtiddonj of Pippins , of Rttbj , or an other 
 Amber colour 247 
 
 I J^ttiddonjof all kindes of Plums 248 
 
 Ref r 
 
 l 
 
Tiie Table. 
 
 R. 
 
 R Ejpas to preferve 197 
 
 Receipt for to make damnable Hum 
 
 s. 
 
 ✓ 
 
 u 
 
 CO 
 
 ''4 
 
 QWeet Smell 
 
 267 
 
 U Spots ofgreafe or oyl to take them out 
 
 Sugar Cakes to make 
 
 271 
 
 ♦250 
 
 Sugar of Wine to make 
 
 221 
 
 Sugar of Wormwood to make 
 
 221 
 
 Sugar of Annifeeds to make 
 
 221 
 
 Sugar of Rofes to make 
 
 298 
 
 Syrup of Clove-gilly-flowers 
 
 205 
 
 Syrup of Hyfop water 
 
 206 
 
 Syrup of Lemons 
 
 221 
 
 Syrup of Citrons 
 
 221 
 
 Syrup of Elders by the Lady Thornburgh 
 
 Syrup of Rasberries 
 
 267 
 
 284 
 
 U. 
 
 
 U Squebath the left way to make it 2 17 
 Vfquebatb , Hearbs 10 be diJHlled 
 for it 283 
 
 Wine 
 
The Table. 
 
 w 
 
 W. 
 
 Ine of Raifins to make 214 
 
 Wine of RasberrieJto make 215 
 ~ 286 
 
 167 
 171 
 201 
 263 
 286 
 
 275 
 
 Wine of Gilly-flowers to make 
 Wine of Hypocras 
 Wine to keep it from fowreing 
 Walnuts to preferve them 
 Walnuts artificial to make them 
 Water by the Lady Spotfwood 
 Waltr Cordial by the Lady Mallet 
 Water of Cherries by the Lady Spencer 
 
 283 
 
 Water by the Lady Gifford 299 
 
 Aqua mirabilis by Sir RenelmDigby 290 
 Aqua Celefiis by Mr. Philips Apothecary 
 
 296 
 
 Water Cordial againjl Melancholly by Dr. 
 
 Butler 293 
 
 Water Cordial by Dr. Mumford 290 
 Water Cordial by Sir Walter Raleigh 
 
 274 
 
 Water of a mofi Sovereign ufe made by D. 
 Stephens,which a little before his death 
 he prefented to the Archbtfhop of Can¬ 
 terbury, the vertues of it 275 > 27 6 
 
 Water for the Eyes 288 
 
 Water forweakchildren 288 
 
 Wa- 
 
r- ” . ■ • ,^ 
 
 The Table. 
 
 Wat er for a rveakback^and fiomach 289 
 
 Water for the Plague 
 
 277,281 
 
 Water for penfive and fuk^perfons 3 00 
 
 Water for a Confumption or 
 
 tveak^ Brain 
 
 t 
 
 278,279 
 
 Water for the Jlomach 
 
 2 79 f 
 
 Water for fun-burning 
 
 2 99 
 
 Water for a Surfeit 
 
 292 
 
 Water for the fwimming of the heart 291 
 
 Water of Time for the p aft on of the heart\ - 
 
 
 287 
 
 Water of Cherries 
 
 282 
 
 Water Cordial of Cherries 
 
 282 
 
 Water of Lemons 
 
 285 
 
 Water of Oranges 
 
 206 
 
 Water perfumed 
 
 300 
 
 Water of Poppy 
 
 2 77 
 
 Water of Mint 
 
 296 
 
 Water of Marigold flowers 
 
 298 
 
 Water of Snails 
 
 294 
 
 . \ 
 
 finis. 
 
 ■ m S' . - ■ 1 
 
 • 
 
 
 \